Mackerel in a jar with vegetables for the winter
0
3774
Kitchen
European
Calorie content
194.1 kcal
Portions
2 p.
Cooking time
120 minutes
Proteins *
5.7 g
Fats *
10.6 gr.
Carbohydrates*
39 gr.
Hearty and nutritious mackerel salad with vegetables is a real magic wand. Rolled up with the addition of a variety of vegetables and spices, it will be an excellent side dish for boiled potatoes or rice. It will be on your table as it should be, by the way, when you need to quickly prepare lunch or dinner, or when guests are already on the doorstep. It is enough to open a jar of such a salad and a ready-made dinner is on your table!
Ingredients
Cooking process
We wash the mackerel under cool running water. If the mackerel is frozen, we leave it for a couple of hours at room temperature so that it thaws on its own. Then we cut off the head and tail, cut the abdomen and clean out the giblets. We clean well the black film inside the abdomen so that it does not taste bitter during the cooking process.
Cut the mackerel fillets into small pieces, put them in boiling salted water and boil for 15-20 minutes. After a short boil, the mackerel will not be too soft, it will only reach the consistency required for preservation. 5 minutes before cooking, add bay leaf, pepper and cloves, a pinch of coriander to the broth with mackerel, mix everything well. When ready, remove the mackerel from the broth using a slotted spoon and put it on a plate, leave it to cool completely for 15-20 minutes.
Peel the onions, rinse and soak in cold water for 10-15 minutes. Then we chop it into small cubes. We clean the carrots, wash and rub on a coarse grater. We wash the pepper, remove the stalk and seeds and cut into thin strips. Put the chopped onions, peppers and carrots in a deep saucepan, add sugar, mix and leave for 15-20 minutes. We wash the tomatoes and put them in a heat-resistant container. Fill them with boiling water and leave for 1-2 minutes, then drain the boiling water and fill it with cold water. After that, carefully remove the peel from the tomatoes. Cut the tomatoes in half, remove the stem and seeds, and grind the pulp in a blender.
At the end of cooking, add boiled mackerel to the vegetables, mix well and remove from heat. We lay out the hot salad on pre-sterilized jars, close with boiled lids, turn the jars upside down and leave to cool completely at room temperature, covering them with a warm blanket or a terry towel. Then we put the salad in a cool dark place for storage, where it can be stored all winter.