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➠ Salads for the winter
➠ Assorted vegetable salad for the winter
➠ Mackerel and tomato salad for the winter

Mackerel and tomato salad for the winter

4233

Kitchen Eastern European

Calorie content 80.6 kcal

Portions 2.5 l.

Cooking time 120 minutes

Proteins * 2.3 gr.

Fats * 4.1 gr.

Carbohydrates* 15.9 gr.

Mackerel and tomato salad for the winter

Content

Have you ever tried a salad with tomatoes, zucchini and mackerel? Juicy, delicate, sweet and sour in taste and moderately salty, spicy and very, very tasty, it will become an unexpected discovery for you among the preservation of cold snacks. The combination of a lot of vegetables and a small amount of vegetable oil makes the salad light, at the same time satisfying. It can easily replace your lunch or dinner, you just have to supplement it with boiled potatoes or rice, or a slice of fresh bread.

Ingredients

Cooking process

We wash the tomatoes and zucchini under running water and put them on a kitchen towel so that they dry out a little. Peel the onion and soak in cold water for 10-15 minutes, peel and rinse the carrots.

Cut the onion into thin half rings and put it in a deep enamel saucepan.

Grate carrots in Korean style.

Cut the tomatoes in half, remove the stalks and cut into small wedges, then puree them with a food processor.

In a saucepan, combine onions, carrots, tomato puree and pasta, add vegetable oil and put the saucepan over medium heat. Bring vegetables to a boil, reduce heat and simmer for about 20-25 minutes. Do not forget to mix them periodically.

Remove the stalks from zucchini and cut them into thin strips. We use young zucchini, so we do not remove the peel.

After the time has elapsed, add chopped zucchini to the vegetables, pitted pieces of canned mackerel along with butter, salt, sugar and spices, mix and simmer over low heat for another 50-60 minutes, stirring occasionally the salad. 5-7 minutes before the end of cooking, add vinegar to the salad.

We wash the cans for canned food with baking soda, rinse well with running water and put the neck down in a cold oven on the wire rack. We turn on the oven at 100 degrees and sterilize the jars for 5-7 minutes. Then, using the clamps, take them out of the oven and leave them to cool.

Remove the saucepan with the ready-made salad from the heat and put it in sterilized jars, tighten it with boiled lids. Turn the jars upside down and wrap them with a warm blanket so that the salad slowly cools down and steamed a little more. Then we put the salad completely cooled to room temperature in a dark cool place for storage.