Rice salad for the winter in jars. Recipes for delicious salads with rice for the winter

Step by step recipes cooking a salad with rice for the winter with the addition of garlic, herbs, eggplant and zucchini

2018-07-20 Rida Khasanova

Grade
prescription

2576

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

4 gr.

carbohydrates

9 gr.

75 kcal.

Option 1: Classic Winter Rice Salad Recipe

Preparing delicious vegetable salads with rice for the winter means providing the whole family with ready-made snacks in the winter. No need to buy expensive out-of-season vegetables, cut and mix. Just open a jar of ready-made salad and serve with any dish. According to classic recipes, such an appetizer includes peppers, a lot of tomatoes, onions and carrots. You can add eggplant, zucchini or hot peppers Chile. Rice groats are introduced into vegetable stew semi-cooked or soaked. It is possible to stew rice together with raw vegetables. Then all the ingredients will reach readiness at the same time. As a preservative, citric acid, apple or table vinegar is used.

Ingredients:

• three kilograms of ripe tomatoes;
• one cl of bell pepper and turnip onion;
• 0.7 kg of carrots;
• a glass of rice cereal;
• 0.5 cups of granulated sugar;
• 250 milliliters of sunflower oil;
• 2.5 tablespoons apple cider vinegar;
• 2.5 st. tablespoons of coarse salt.

Step-by-step recipe for salad with rice for the winter

Clean and rinse all vegetables for the recipe. Use only ripe quality specimens. Choose volumetric enamel pan, cut vegetables into it. It is very convenient here to use a food processor or a powerful blender chopper. If there is no such technique at hand, cut the tomatoes, peppers and onions with a knife. And pass the carrots through a grater.

Add sugar and salt to vegetables. Stir. Start simmering the mass on low heat.

Rinse the rice groats. Pour over vegetables. Pour in sunflower oil. Stir. Simmer until all ingredients are ready. Be sure to stir the mass to avoid burning.

At the end of the stew, taste the salad. Add apple cider vinegar. Stir well so that the acid disperses throughout the mass of the salad. It is important that if the tomatoes are sour, you will need a little less than 2.5 tablespoons of vinegar.

After three minutes of stewing, package ready salad on sterilized jars. Cover with sterilized lids. Roll it up tight right there. For 15 minutes, put the jars upside down, cover with a towel. So the lids are additionally treated with boiling water. And then turn over and wait for natural cooling.

One of the most important rules for cooking delicious winter salad- use only ripe tomatoes. Their sauce is rich and flavorful. The exception is recipes from green or brown tomatoes. If desired, cranberries can be included in the list of ingredients for this salad. All it takes is a handful of berries to make a classic recipe personal and unique.

Option 2: A quick recipe for a salad with rice for the winter

A food processor, replacing tomatoes with tomato paste, and pre-boiled rice will help prepare the salad faster. Simple Secrets quick snack.

Ingredients:

• 350 gr. tomato paste(or tomato juice);
• 1 kilogram onion and carrots;
• 1-2 chili peppers;
• about 120 gr. Sahara;
• 250 gr. boiled rice;
• 2 tbsp. l. rock salt;
• 2-2.5 st. l. vinegar 6%;
• a glass of sunflower oil.

How to quickly prepare a salad with rice for the winter

Rinse all vegetables under running water. Peel onions and carrots. Pass through a food processor fitted with the appropriate fine cutting attachment. Chili peppers do not need to be cut.

Put the sliced ​​\u200b\u200band chili in a saucepan, preferably enameled. Fill with tomato paste. It turns out delicious if you take tomato paste or juice of your own production from homemade tomatoes. Stir.

Simmer until the vegetables are soft. Add rice, sugar, salt and oil. Mix everything. Simmer for about 10 more minutes. Add vinegar. Stir again.

Pack the blank in sterilized jars. Cover with lids, immediately cork for storage. As soon as the banks cool down at room temperature, keep them cool.

If desired, remove the chili pepper from the finished salad. It is not necessary to put it in jars, because it has already given all its aromas and tastes to the sauce.

Option 3: Vegetable salad with rice, garlic and herbs for the winter

It is possible and even necessary to seal vitamins in a jar before winter. Make a winter salad with rice, garlic and herbs. You will provide for your family not only delicious snack but also to prevent viral diseases.

Ingredients:

• 2.5 kg of tomatoes;
• about 100 gr. garlic;
• a large bunch of fresh parsley;
• 0.5 cups of rice;
• 1 kg of onion;
• 2 kg of rice;
• two st. l. apple cider vinegar;
• 60-70 milliliters of vegetable oil;
• salt and sugar to taste.

How to cook

Rinse rice. Soak the cereal in warm water. Leave it to swell.

Clean and wash vegetables. Cut the tomatoes, onions and peppers into thin slices or slices. Garlic is better to skip through the press. If young heads of garlic are used, they can also be chopped. Place everything in a suitable sized bowl.

Start stewing vegetables with the addition of vegetable oil. Cook over low heat.

After boiling, add the swollen rice (without water). Sprinkle in a tablespoon of sugar and salt. Stir. Simmer until the ingredients are soft.

Rinse the parsley, pat dry. Chop up the leaves. Enter into the salad in a saucepan. Add vinegar. Stir. Taste it. Now you can add some salt or sugar. Stir again.

It remains only to spread the salad in sterilized containers, seal and wait for cooling. Keep the workpiece in a cool place.

Sugar is also introduced into any salad with acid. Best Taste snacks - sweet and sour.

Option 4: Salad with rice and zucchini for the winter

Use young zucchini or zucchini for the recipe. Interestingly, the latter can not be peeled, their skin is soft and very delicate in taste.

Ingredients:

• 500-600 gr. squash;
• 2 kg of tomatoes;
• 1 kg turnip onion;
• taste ground pepper and rock salt;
• 0.5 cups of vegetable oil;
• a little sugar;
• 2 partial teaspoons citric acid;
• 120 gr. dry rice.

Step by step recipe

Rinse rice, put to boil. When the grains are almost ready, rinse the grits cold water. Drain all liquid.

Prepare vegetables. Rinse, cleanse of everything superfluous. Cut the zucchini, tomatoes and onions into thin slices. Transfer to a cooking pot.

Put on low fire. Boil until boiling. Be sure to stir. Add vegetable oil. When the vegetable pieces are soft, add the rice. Sprinkle salt, a little ground pepper, 2-3 tablespoons of sugar. Stir.

After a couple of minutes, add citric acid. Stir. Boil for another minute to disperse the acid throughout the salad.

Without removing the pans from the stove, spread the salad mass in sterilized jars. Now seal tightly with lids.

Since lettuce jars are not further sterilized, it is important to use clean, heat- or steam-treated jars and lids. This is the only way to ensure long-term storage of the workpiece.

Option 5: Salad with rice and eggplant for the winter

This recipe is a little long, because eggplants should be carefully processed. They should not be bitter in a salad. To do this, vegetables are blanched and kept in salt water.

Ingredients:

• 2.5 kg of red tomatoes;
• 2-3 eggplants;
• 1.5 kg of turnip onion;
• the same amount of Bulgarian pepper;
• 470 g carrots;
• 0.5 cups of rice;
• 2 tbsp. l. salt;
• the same amount of sugar;
• 0.5 cups of vegetable oil;
• 2.5 st. spoons of apple cider vinegar.

How to cook

Rinse all vegetables, peel. Cut the eggplant into pieces. Immerse in a vat of salt water. Hold for half an hour. Then squeeze the pieces out of the moisture. Dry additionally on paper towels. Cut the eggplant not very finely, but thinly. Also chop onions, peppers and carrots. For the latter, take a grater.

Set the rice to cook separately.

Put the vegetables in one bowl for stewing. Add oils. Simmer while stirring.

Rinse the rice, let all the broth and water drain. Transfer the grits to the vegetables when they are already soft. Season with salt, sugar. Stir. Simmer for another 7-10 minutes over low heat.

Add apple cider vinegar. Taste the mass. Add more salt or sugar if needed. Mix well again.

Sort by banks. Stopper.

To know which recipe was used for a particular jar of the workpiece, make inscriptions on the jars. For this, special stickers or pieces of paper tape are used. So you will know which recipe is useful for the following blanks.

Enjoy your meal!

When you come home from work in the evening, tired and irritated, and then you also need to cook dinner, life seems like an absolute hell. But if you think about it, not everything is as bad as it might seem at first glance. Salads with rice for the winter, prepared for the future, and together with them boiled potatoes will quickly feed your family and improve your mood. One scent is worth it!

Salad with rice and vegetables for the winter

Ingredients:
2 kg of tomatoes,
2 kg carrots
2 kg sweet lettuce,
2 kg sweet pepper
400 g rice
400 ml vegetable oil,
4 tbsp. l. salt,
200 g sugar
1 stack 9% vinegar.

Cooking:
Wash the vegetables thoroughly and let them dry a little. Peel the carrots with a vegetable peeler (it will be faster) and grate on a coarse grater. From sweet peppers, remove the seeds with the stalk and cut them into thin strips. Peel the onion from the husk and cut into half rings. Use sweet, ripe tomatoes for cooking, then the taste of the cooked dish will be excellent. Dip the tomatoes in boiling water for just a few minutes to remove the skin, then chop with a blender or pass through a meat grinder. Cook rice until it becomes crumbly, that is, almost until ready. Place the tomato mass in a large saucepan that you use for cooking salads, add salt, sugar, oil and vinegar and put on fire to boil. Lower the heat, let it boil a little, then add the carrots and cook for 15-20 minutes. Then add to the total mass Bell pepper and cook again for 15-20 minutes. Onions are added next and boiled with the rest of the ingredients for at least 30 minutes. After adding the next component - rice - sweat the salad for another 5 minutes and remove from heat. Put the salad in pre-prepared sterilized jars and immediately roll it up with sterilized lids. Wrap the jars warmer and leave it to cool completely.

The recipe for our next salad will be a real find for those who have an unprecedented crop of tomatoes this year, since they need as much as 5 kg for cooking. Other vegetables need much less. In addition, not only plump, beautiful tomatoes are suitable for salads with rice for the winter, but also soft, slightly spoiled ones, which must be carefully sorted out before cooking, cut out the damaged places. You can add fresh herbs to the salad if you wish, and you can also make it less or more spicy, adjusting the amount of hot peppers to your liking. Here, as they say, your salad - you know best.

Salad with rice, cabbage, vegetables and hot peppers

Ingredients:
5 kg of tomatoes,
1 kg of multi-colored sweet pepper,
1 kg of onion
1 kg of cabbage
1 kg carrots
400 ml vegetable oil,
4 tbsp. l. salt,
400 g sugar
500 g rice
1 st. apple cider vinegar 6%,
½ hot pepper.

Cooking:
Place whole tomatoes in boiling water for a few minutes to remove the skin, and just carefully remove it from the rest. Pass the tomatoes through a meat grinder. Sweet pepper, peeled from the stalk and seeds, cut into thin strips, try to chop the cabbage into thin strips too. Grate peeled carrots on a coarse grater. Remove the seeds from half a hot pepper and cut it into small pieces. Now in a saucepan or some other container that you use to cook salads for the winter, mix the tomato mass and vegetable oil and let this mixture simmer for 20 minutes after boiling. Then add the rest of the vegetables and cook everything for 40 minutes. Cook the rice separately until soft and add it, along with the remaining ingredients, to the salad mass. Boil 10 minutes. Banks by this time should already be ready, which means: thoroughly washed and sterilized in any way familiar to you. Be sure to boil the lids before use. Arrange the finished salad in jars, immediately roll up.

The following recipe, perhaps, will surprise the housewives somewhat by the presence of both beans and rice in it at the same time. However, this amazing preparation is not only tasty. She is able to kill two birds with one stone: it is both a luxurious appetizer and an amazing side dish. If you want your salad to be thicker, use less tomato.

Salad with rice and beans for the winter

Ingredients:
3 kg of tomatoes,
1 kg of onion (preferably salad),
1 kg sweet pepper
1 kg carrots
1 head of garlic
1 stack rice,
1 stack beans,
500 ml vegetable oil,
200 g sugar
3 art. l. salt,
½ hot pepper.

Cooking:
With tomatoes, follow the same procedure as in the previous recipes, that is, dip in boiling water, remove the skin and pass through a meat grinder. Cut the washed and peeled carrots into thin and long strips. Cut the onion and hot pepper into small pieces, after removing the seeds from it. Sweet bell pepper, peeled from seeds, cut into thin strips, like carrots. Chop the garlic with a press. Soak rice and beans separately in water for 1 hour. Then boil separately from each other. In the bowl where the salad will be prepared, heat the vegetable oil, put all the prepared vegetables in it and cook the mass for 20 minutes after boiling. Then add all other ingredients and cook for another 10 minutes. hot salad put in sterilized jars and roll up.

It's great that rice goes great with almost all vegetables, including zucchini and eggplant. With them, he is not just good - he is great!

Appetizer salad with rice, zucchini and eggplant for the winter

Ingredients:
3 kg eggplant,
3 kg zucchini,
3 kg of cabbage
2 kg of tomatoes,
1 kg of onion
4 tbsp. l. salt,
1 st. Sahara,
2 tbsp. vegetable oil,
1 st. 9% vinegar,
1 tsp ground black pepper.

Cooking:
Cut eggplant, cabbage and zucchini into thin strips. Dip the tomatoes in boiling water, remove the skin and pass through a meat grinder. Cut the peeled onion into thin half rings. Boil rice until soft. Mix the tomato mass with vegetable oil, salt, sugar and vinegar and heat well. Add cabbage to the heated mixture and simmer for 15 minutes. Then add the rest of the vegetables to the cabbage and simmer for 20-25 minutes, then the bell pepper and rice, and plus another 20 minutes. While the salad is being prepared, thoroughly wash the jars, sterilize them as you normally would. Boil the lids for 3-5 minutes. Arrange the finished salad hot in prepared jars and roll up.

And this salad is truly a salvation for those moments when there are a lot of tomatoes, but there is no heat for their ripening ...

Green Tomato Salad with Rice "Save the Harvest"

Ingredients:
3 kg green tomatoes
1 kg carrots
1 kg of onion
300 ml vegetable oil,
300 g dry rice
300 g sugar
100 g salt
1 tbsp 70% vinegar,
fragrant spices - to taste.

Cooking:
cut into green tomatoes in small pieces, put them in a large saucepan, add oil and put on fire. Boil until the juice appears and the color of the tomato changes, add dry washed rice and cook over medium heat for 10 minutes from the moment of boiling. In the meantime, grate the carrots on a coarse grater, dice the onion and add them to the total mass. Stir, wait for a boil and cook for another 10 minutes. After the time has elapsed, add salt, sugar, spices to taste and vinegar, mix thoroughly and cook over medium heat for 20 minutes. Arrange the finished salad in jars and roll up. Turn over, wrap.

Salads with rice for the winter is a real holiday for everyone: those who like to eat tasty and healthy, those who do not like to stand idle at the stove for a long time, gourmets and true connoisseurs of bright autumn preparations.

Good luck preparing!

Larisa Shuftaykina

• tomatoes - 3 kg;
• carrots - 1 kg;
• zucchini - 3 kg;
• Bulgarian pepper - 3 pcs.;
• onion - 1 kg;
• rice - 500 gr.;
• vegetable oil - 0.5 tbsp.;
• sugar - 4 tablespoons;
• salt, spices, garlic - to taste.

Let's start cooking:

1. My zucchini and cut off the ends. Cut them into small cubes.

2. My bell pepper, remove the seeds and also cut into cubes.

3. Peel the onion, wash and chop.

Vegetables in this salad can be cut into cubes or strips. Who likes it better.

4. Thoroughly wash, clean and grate the carrot.

5. Rice is washed and boiled until half cooked.

6. Scald the tomatoes with boiling water and remove the skin from them.

7. Then chop the tomatoes in a blender or in a meat grinder.

8. If you decide to do with garlic, then squeeze the garlic through a garlic press into tomato juice.

9. Put the saucepan with tomato juice on the fire and bring to a boil.

10. Add vegetable oil, salt and sugar to the juice. You can add your favorite spices. Mix everything well and once again bring to a boil and let it boil for 5-7 minutes.

11. Put vegetables in a saucepan, mix and cook for 15-20 minutes.

12. After the specified time, add rice to the cooked vegetables. Again, mix everything well and leave to cook for 45-50 minutes.

13. We try and, if necessary, add more spices.

The final result will depend on the amount and composition of the spices added to the salad.

14. We lay out the boiling salad in sterile jars. Roll up the lids and wrap until completely cool.

15. Here's what we got. Bon appetit in winter!

Tourist breakfast salad with rice for the winter recipe with photo

In this salad, tomatoes, peppers, onions and carrots create an amazing tasty mass, and the rice added to them gives the dish a special density and nutritional value. The salad will be a great addition to lunch and dinner, and will also be a wonderful snack.

For the salad, we need the following products:

• onion - 1 kg;
• tomatoes - 3 kg;
• Bulgarian pepper - 6 pcs.;
• carrots - 1 kg;
• rice - 1 tbsp.;
• vegetable oil - 0.5 l.;
• vinegar - 1 tablespoon;
• sugar - 150 gr.;
• salt - 3 tablespoons;
• spices - to taste.

Cooking:

1. We clean the carrots, wash them and grate them.

2. We clean the bulbs, wash them and cut them as you like - into strips, cubes, rings. I like cubes.

3. My bell pepper, cut it, take out the core and cut into cubes.

4. My tomatoes and cut into cubes.

5. Rice is very thoroughly washed and left in a colander to glass the water. Rice can be taken any, but better long and steamed. He then does not turn into porridge.

6. Pour vegetable oil into a saucepan or cauldron and heat it slightly.

7. We spread the onion to the oil and let it sweat until soft.

8. Pour the carrots on top, mix and fry for another 7-10 minutes.

9. Add peppers and tomatoes to the frying, as well as rice. Mix everything well and leave the fire to simmer for 15 minutes.

10. Then add salt, sugar, spices to our vegetables (if desired, you can add half a pod of finely chopped hot pepper), mix everything again and leave to stew for 40-50 minutes.

11. Five minutes before the salad is ready, pour vinegar into the pan.

12. We lay out the salad in sterile jars and close the lids. We turn the jars upside down and wrap them in a warm blanket. Leave it like this until it cools down completely.

13. In winter, we open and enjoy a tasty treat.

Salad with rice and cabbage "Full Winter"

A friend shared a recipe for such a salad with me after I tried this amazing dish while visiting her. I was very surprised by the combination of rice and cabbage, but the taste surprised me even more. It's just a meal! So let's get ready.

We need to prepare such products:

• tomatoes - 1 kg;
• onions - 2 pcs.;
• carrots - 400 gr.;
• bell pepper - 3 pcs.;
• cabbage - 1.2 kg;
• rice - 200 gr.;
• hot pepper - half a pod;
• sunflower oil - 100 gr.;
• salt - 60 gr.;
• sugar - 50 gr.;
• vinegar 6% - 150 ml.

How to cook a salad with rice and cabbage for the winter:

1. Finely chop the cabbage. Place it in a large bowl or saucepan.

2. We clean the onion, wash it and cut it into quarter rings. Add it to cabbage.

3. We free the pepper from the seeds and cut it into long strips and send it to the vegetables.

4. We clean the carrots, wash them and grate them, and then add them to the saucepan to the cabbage and onions.

5. My tomatoes and chop them into cubes. Pour into bowl with vegetables.

6. Add salt, sugar and finely chopped hot pepper (it can be replaced with ground black pepper). We mix everything well.

7. Pour vegetable oil into a large pot or cauldron and put our vegetables there. We simmer everything for 15-20 minutes.

8. Then add rice to the vegetables, mix and simmer on the fire until the rice is fully cooked.

9. While our salad is being prepared, put the jars in the oven to sterilize. We set the temperature to 100 degrees and leave them there for 15 minutes. If you are using screw caps, you can put them in the oven along with the jars. If these are special lids for seaming, then they can be boiled.

10. Add vinegar to the prepared salad, mix and let it boil.

11. Put the salad in jars and roll it up. Banks are turned upside down and wrapped.

12. Store this salad preferably in a cool place.

Salad for the winter with rice and beans step by step recipe

I bring to your attention a salad in which not only rice and vegetables are combined, but beans are also added. Salad thanks to it becomes even more nutritious and can surely be an independent dish. it is also great for satisfying hunger on fasting days.

For salad, take the following products:

beans - 200 gr.;
onion - 1 kg;
tomatoes - 3 kg;
Bulgarian pepper - 1 kg.;
carrots - 800 gr.;
garlic - 1 head;
rice - 200 gr.;
vegetable oil - 0.5 l.;
hot pepper - half a pod;
sugar - 200 gr.;
salt - 3 tbsp.

Let's start cooking:

1. My tomatoes, remove damaged areas and chop in a blender or meat grinder.
2. We clean the carrots, wash them and three on a grater.
3. We clean the onion, wash it and cut it into half rings or cubes, as you prefer.
4. Wash the bell pepper thoroughly and remove the seeds and tails, and cut into strips.
5. Soak the beans and rice for an hour in advance.
6. Peel the garlic and squeeze it through the press.
7. Pour vegetable oil into a saucepan with a thick bottom or a cauldron and spread the onion.
8. After 5 minutes, add carrots.
9. Then after 10 minutes, tomatoes and bell peppers.
10. After 20 minutes, put beans and rice in a saucepan.
11. As soon as everything boils, add very finely chopped hot peppers and garlic, as well as sugar and salt. Simmer everything until the rice and beans are cooked.
12. Put the salad in sterilized jars and cork with lids.
13. Turn the jars upside down and wrap them with a blanket. Leave them like this until completely cooled.

Salad for the winter with eggplant and rice - very tasty

Very tasty and easy to prepare salad. Eggplant pairs well with rice. Be sure to make a couple of jars to try.

If you liked my note or want to save the recipe, then click on the link of your favorite social network or the star in the browser to save it to your computer bookmarks.

Remembering the seaming of products for the winter along with the enjoyment of fragrant compote, comes to mind the thought of how laborious this process is. Preparing a salad with rice for the winter will not be difficult even for the youngest housewife.

The composition of the salad includes vegetables familiar to everyone from childhood: peppers, onions, carrots, tomatoes. Over the years, housewives have come up with a lot of variations this dish: from the most simple salads to savory, spicy dishes.

Rice is a versatile product that we put in sweet dishes, soups, cereals and salads. Any rice will go for our salad, but long-grain rice has a more aesthetic appearance in ready dish. In addition, rice acts as an absorbent, removing harmful substances and taking care of your figure.

Juice from pink tomatoes is more tender. Also, with the help of tomatoes, you can “tint” our salad in yellow or orange, puzzling friends!

How to cook a salad with rice for the winter - 15 varieties

A regular salad with rice prepared in winter will be a great addition to your usual winter diet.

Ingredients:

• Sugar - 100 gr.
• Salt - 2 tbsp. l
• Vegetable oil - 200 gr.
• Tomatoes - 3 kg
• Carrot - 0.5 kg
• Salad pepper - 700 gr.
• Hot pepper - 1 pc.
• Onion - 1 kg
• Long grain rice - 1.5 tbsp.
• Vinegar - 100 gr.

Cooking:

1. Wash the peeled vegetables. Chop the tomatoes, boil, salt, add sugar and cook for 10 minutes.
2. Cut the onion into rings, grate the carrots, chop the pepper into cubes.
3. Pour carrots, onions and peppers into tomatoes.
4. Add rice scalded with boiling water and simmer for another 25 minutes. Then pour in the vinegar, mix, put in jars, roll up.
5. With such yummy you are guaranteed a full winter!

Often in winter, during a feast, you want something spicy and familiar. In this case, rice salad with zucchini and hot peppers will help you out.

Ingredients:

• Sugar - 100 gr.
• Salt - 1 tbsp.
• Vegetable oil - 100 gr.
• Zucchini - 1 kg
• Tomatoes - 700 gr.
• Carrot - 500 gr.
• Pepper - 500 gr.
• Onion - 500 gr.
• Rice - 400 gr.
• Hot pepper - 1-3 pcs.
• Garlic - 2 heads

Cooking:

Blanch the tomatoes, remove the skin. We clean the carrots, cut them coarsely. We clean the zucchini, remove the seeds. Grind carrots, tomatoes, zucchini into puree in a blender or meat grinder. Finely chop the peppers, wash the rice.

Fry the pepper, pour in the puree. Add salt, sugar, garlic and simmer for 37-40 minutes until tender.

Pour boiling water over jars and fill with salad.

It is better to cook a salad with rice for the winter in a wide saucepan with a thick bottom. This will help avoid burning.

Do you like the aroma of spices: bay leaf, cloves? Then this magic is just for you.

Ingredients:

• Sugar - 4 tablespoons
• Salt - 3 tablespoons
• Vegetable oil -
• Zucchini - 1 kg
• Tomatoes - 2.5 kg
• Carrot - 1 kg
• Pepper - 1 kg
• Onion - 0.5 kg
• Rice - 300 gr.
• Black pepper, peas - 10 pcs.
• Allspice, peas - 10 pcs.
• Bay leaf - 5 pcs.
• Carnation - 10 buds
• Vinegar 9% - up to 250 ml

Cooking:

Let's start preparing a salad with the preparation of vegetables. We clean all vegetables. If you come across old zucchini, then cut off the skin and clean out the seeds - this will make the salad more tender. Carrots must be grated.

Put all the vegetables in a saucepan and simmer for an hour over low heat. Add washed rice and simmer for another half an hour, pour in vinegar, mix.

We lay out the finished salad in jars, sterilize for 20 minutes and cork with lids, preferably with screw ones.

The output will be about five liters of fragrant, tender winter salad with rice.

There is almost no vinegar in this salad. Salad - very tender stick lifesaver of every housewife.

Ingredients:

• Sugar - 1 tbsp.
• Salt - 2 tbsp.
• Vegetable oil - 500 ml
• Tomatoes - 1 kg
• Carrot - 1 kg
• Pepper - 1 kg
• Onion - 1 kg
• Rice - 2 tbsp.
• Vinegar - 1 tbsp.

Cooking:

Soak rice overnight or simply boil it until half cooked. Pour oil into a cauldron, pour salt / sugar and bring to a boil. We send chopped onions and grated carrots to a cauldron, mix and simmer for ten minutes. Add peppers, tomatoes and cook again for 10 minutes. Add rice, simmer for 15 minutes. After adding vinegar, simmer the salad for another 7-10 minutes and put it in prepared jars. We put the closed salad in the cellar after cooling.

Perhaps the easiest to prepare, of all the recipes presented. But simplicity does not detract from its taste, and you can see for yourself.

Ingredients:

• Sugar - a third of a spoon
• Salt - half a spoon
• Vegetable oil - 100 gr.
• Tomatoes - 600 gr.
• Carrot - 200 gr.
• Pepper - 200 gr.
• Onion - 200 gr.
• Rice - a third of a glass

Cooking:

We prepare vegetables: we clean, wash. We cut carrots and peppers into strips, onions into half rings, tomatoes into cubes.

We heat 100 grams of oil and fry the cooked vegetables (peppers, onions, carrots) in it for 20 minutes.

Wash rice and add to seasoning. We also send salt, sugar, tomatoes there. We are waiting for the rice to be ready and lay it out in jars. After cooling the cans, lower them into the basement.

A wonderful salad with rice for the winter of the classic type. It is easy to prepare, but the taste of this dish is irresistible.

Ingredients:

• Sugar - 1 tbsp.
• Salt - 1 tbsp.
• Vegetable oil - 500 gr.
• Tomatoes - 3 kg
• Carrot - 1 kg
• Pepper - 1 kg
• Onion - 1 kg
• Rice - 200 gr.

Cooking:

Chop carrots and tomatoes, chop them with a blender. Cut onion, pepper and fry in hot oil. Pour tomato juice, salt, sugar and washed rice into a saucepan. Having set the minimum fire, put the pan and simmer for an hour, and so that the salad does not burn, it must be stirred.

We put the finished salad in sterilized jars. We roll up the lids and put them on the shelf in the cellar.

Such a salad turns out to be spicy-sweet and is a spicy addition to your winter table!

Ingredients:

• Sugar - 1 tbsp.
• Salt - 3 tablespoons
• Vegetable oil - 0.5 l
• Tomatoes - 3 kg
• Carrot - 1 kg
• Sweet pepper - 6 pcs.
• Hot pepper - 2 pcs.
• Onion - 1 kg
• Rice - 1 tbsp.
• Acetic essence - 1 tbsp.

Cooking:

Onions are peeled, washed, finely chopped. Cut the pepper, grate the carrots, cut the tomatoes. Wash the rice clean.

Pour half a liter of oil into the pan, fry the onion, add the carrots and fry again (12 minutes).

We put tomatoes, rice and pepper, salt, sugar in a saucepan and simmer for 40 minutes. Adding a spoon vinegar essence and after five minutes put the salad in jars for subsequent seaming.

Have a good feast!

Vegetables for salad should be taken juicy and crispy, but not watery. Thus, you will not have excessive moisture, which distorts the taste of the dish.

The salad is just made for appetizers. It's so simple - open a jar and the table is set!

Ingredients:

• Sugar - 200 gr.
• Salt - 2 tbsp. l.
• Vegetable oil - 200 ml
• Tomatoes - 3 kg
• Carrot - 1 kg
• Pepper - 1.5 kg
• Hot red pepper - 3-5 pcs.
• Onion - 1.5 kg
• Rice - 500 gr.
• Garlic - 2-4 heads
• Spices - to taste

Cooking:

We choose vegetables at the market: the most juicy and beautiful, not wrinkled. Clean, wash them. We dry vegetables on a paper towel and cut into strips, onions in half rings, carrots can be grated.

Place hot pepper, garlic and salt in a blender and chop.

Fry vegetables in boiling oil: carrots, onions, peppers. Add salt, sugar, chopped pepper and garlic, spices. Pour the washed rice and simmer for 35 minutes until all the ingredients are ready.

We put our salad in prepared jars and send it to a cool place until winter.

Classic, easy to prepare, salad with rice for the winter. Even someone who is a rare guest in the kitchen can cook it, it is enough to be friends with a knife and love to eat delicious food!

Ingredients:

• Sugar - 200 gr.
• Salt - 2 tbsp.
• Vegetable oil - 250 gr.
• Tomatoes - 2.5 kg
• Carrot - 1 kg
• Pepper - 1 kg
• Onion - 1 kg
• Rice - 2 tbsp. (500 gr.)
• Vinegar - 3-4 tbsp. l.

Cooking:

Twist the tomatoes and carrots in a meat grinder, finely chop the pepper and onion. Pour everything into a large saucepan, so that it is more convenient to stir, and put on gas.

While the vegetables boil, wash the rice, pour it into the pan. Add salt, sugar and a glass of butter. Mix well our salad and cook for 40-50 minutes.

Pour vinegar into an almost ready salad, boil for 5-10 minutes, and put it in ready-made jars.

Every year you will not get tired of preparing this salad with rice for the winter. It is juicy and pleasantly sweet in taste.

Ingredients:

• Sugar - 200 gr.
• Salt - 2 tbsp. l.
• Vegetable oil - 250 ml
• Tomatoes - 1 kg
• Carrot - 1 kg
• Pepper - 1 kg
• Onion - 1 kg
• Rice - 200 gr.
• Vinegar - 3 tbsp. l.

Cooking:

Grind tomatoes for juice. Dice the rest of the vegetables. Cook rice until tender.

We put the vegetables and rice in a saucepan, pour juice, oil, salt and sugar. Simmer on low heat for 50 minutes. At the end of cooking, you may have doubts about the taste, salt and sugar, but as a result, the salad will infuse and your guests will be impressed by your culinary skills for a long time.

Sterilization will not steam, but will concentrate everything taste qualities ingredients.

Ingredients:

• Sugar - 1st.
• Salt - 3 tablespoons
• Vegetable oil - 500 gr.
• Tomatoes - 2.5 kg
• Carrot - 1 kg
• Pepper - 1 kg
• Onion - 1 kg
• Rice - 1.5 tbsp.
• Vinegar - 4 tbsp.

Cooking:

Let's prepare the vegetables. Cut the sweet pepper into strips, grate the carrots on a coarse grater, cut the onion into half rings, pass the tomatoes through a meat grinder.

We put the pan on the fire, pour in the tomato juice, add the onion, pepper, carrot, vegetable oil and cook for 45 minutes. When the vegetable mixture is boiled, put rice, sugar, salt and cook for half an hour, at the end pour vinegar.

We spread the salad in jars, twist and sterilize for 20 minutes.

The salad is ready, it remains only to wait for winter!

The original in this salad is the primary processing. Unlike most recipes, in this salad, each vegetable is previously fried separately.

Ingredients:

• Sugar - 200 gr
• Salt - 3 tablespoons
• Vegetable oil - 0.7 l (less possible)
• Zucchini - 0.7-1.2 kg
• Tomatoes - 3.2 kg
• Carrot - 700 gr.
• Pepper - 1.5 kg
• Onion - 1.5 kg
• Rice - 500 gr.
• Garlic - 1(2) heads (to taste)
• Spices - any of your choice (rosemary, basil, black and allspice, bay leaf, cloves)

Cooking:

1. Soak rice in warm water for 4-8 hours.
2. Take the necessary vegetables, peel them and cut them, placing each in a separate bowl.
3. Pour oil into a high-sided frying pan and bring to a boil. Pour carrots, fry, get with a slotted spoon into a pan with a thick bottom. Do the same with peppers, carrots, garlic.
4. Tomatoes need to be washed, cut and ground for juice. Pour into bowl with vegetables. Rinse the rice well and add to the pot. Sprinkle with salt, sugar, spices and mix thoroughly.
5. Stirring constantly, simmer the salad for 25-30 minutes.
6. We sterilize the jars with lids and put the salad in them. We twist the jars and cover with old towels.

For winter seaming, it is better to take medium-ripe zucchini, resilient. Seeds from zucchini are best removed.

Salad with rice for the winter - zucchini

Everyone knows and loves zucchini caviar, but zucchini salad with rice for the winter will exceed all expectations!

Ingredients:

• Sugar - 4 tablespoons
• Salt - to taste
• Vegetable oil - 100 gr.
• Zucchini - 3 kg
• Tomatoes - 3 kg
• Pepper - 3 kg
• Carrot - 1 kg
• Onion - 500 gr.
• Rice - 500 gr.
• Garlic - head
• Spices - to taste

Cooking:

Zucchini cut into cubes. Chop peppers, onions, and grate carrots.

Boil rice until half cooked, rinse in running water.

Pour boiling water over the tomatoes, peel, chop with a blender or meat grinder and put on fire in a stainless pan.

Add crushed garlic, salt, sugar, vegetable oil and boil for five minutes.

We put vegetables in the marinade, cook for 15-20 minutes. Pour rice, mix thoroughly and boil for 45 minutes over low heat.

Put the salad in prepared, sterilized jars and wrap until it cools completely (overnight).

The salad is ready, have a nice gathering!

A hearty and delicious way to feed the family. The taste is reminiscent of summer vegetable pilaf.

Ingredients:

• Salt - to taste
• Vegetable oil - 500 ml
• Tomato juice - 2 l
• Carrot - 500 gr.
• Pepper - 2.5 kg
• Onion - 500 gr.
• Long grain rice - 1 tbsp.

Cooking:

Arrange the peeled, washed and chopped vegetables in different bowls. Fry the onion. Boil rice, rinse in cold water. Boil tomato juice for 5 minutes, add salt. Fry vegetables, pour in salted tomato juice, add rice and simmer for 25 minutes, until rice is ready. Putting the salad in jars, cover with a blanket, leave for a day.

When going on a hike, you must have a salad with rice "Tourist's Breakfast" in your backpack.

Ingredients:

• Vinegar - half a cup
• Sugar - 1 cup
• Salt - 1.5 tbsp. l.
• Vegetable oil - 400 ml
• Carrot - 1 kg
• Onion - 1 kg
• Paprika (salad pepper) - 1 kg
• Tomatoes - 1 liter of juice or 1 kg of tomatoes
• Rice - 1 cup

Cooking:

We are preparing for the preparation of our salad "Tourist's Breakfast": we chop all the vegetables, putting them in separate bowls. Boil rice until half cooked, rinse in cold water.

We take a large stainless pan for 6-8 liters, pour vinegar and oil into it.

We put the pan on the stove, add salt, sugar and boil for 5 minutes over low heat.

Do you dream of such a recipe for preparations, which would be not just an appetizer, but a full-fledged second course or side dish, then you should pay attention to canned tomatoes with rice for the winter. The blank is a vegetable mix with the addition of rice cereal - and as a result you will get full meal in glass jar. In winter, when you run out of time to prepare dinner, you can simply open the jar and serve delicious side dish to the table. Such blanks can be taken with you on the road to refresh yourself along the way. Among other nutritious preparations that you can make for the winter, it is worth noting.

Tomatoes with rice for the winter

Salad with rice and tomatoes for the winter it turns out juicy and very satisfying, and it’s easy to prepare, so even an inexperienced hostess can easily cope with cooking, of course, guided by our advice and step by step photos process. As we have already said, the resulting vegetable salad is not only a great snack, but also a full-fledged side dish for meat dishes. And it also has one feature - it is equally tasty both cold and hot, so if you wish, you can warm it up before serving.

Now let's move on to the list of ingredients that we need to prepare this blank. In addition to tomatoes, other vegetables are added to the cereal: onion, carrots, fresh bell peppers, it is thanks to this vegetable set that the appetizer turns out to be juicy, tasty and nutritious. Let's not forget about vitamins, which are so necessary for our body in winter. For three kilos of tomatoes, you should take one kilogram of carrots, onions and peppers, and rice in the amount of one glass (glass - 200 ml).

The marinade is prepared with a classic set of ingredients: vinegar, sunflower oil, sugar and salt. Sunflower oil will need 500 ml and 100 ml of nine percent table vinegar. Salt is only three tablespoons for a given amount of ingredients, and sugar is a full glass without a slide. Please note: if you increase or decrease the number of vegetables for preparing a snack, then the amount of components needed for the marinade should be changed accordingly.

Tomatoes with rice for the winter: recipes

The preparation of this snack is similar to, the only difference is the addition of rice groats, and in order for the groats to retain their integrity and not turn into porridge, you should know at what stage of preparation to add the groats to the vegetable salad.

First of all, all vegetable oil must be poured into a cauldron and put on fire. While the oil is heating, the onion should be peeled and finely chopped. Put the onion in boiling oil and simmer it for 15 minutes, stirring occasionally. After 15 minutes, send the carrot, grated on a coarse grater, to the cauldron. Carrots should languish for another 15 minutes, and then you can add the remaining vegetables, which also need to be chopped. You can cut the pepper into thin strips, and the tomatoes into cubes, and do not forget to remove the skin from the fruit first.

Together with tomatoes and peppers, the remaining components for the marinade are added to the cauldron - salt and sugar, and table vinegar is immediately poured into the vat. The vegetable mixture with spices should be cooked for 20 minutes, stirring regularly. In total, stewing vegetables will take you about one hour.

As for rice, it is boiled separately in a large amount of water almost until cooked - it should have a solid middle. Boiled rice should be added to the vegetables and cook for another half an hour, reducing the heat. Next ready salad with rice, peppers, tomatoes for the winter it is necessary to decompose into jars and roll up the lids; you will not need an additional sterilization step with this recipe.

Lecho from tomato with rice for the winter stored for 1-2 years, jars can stand in a cool cellar or pantry. It must not be allowed that direct Sun rays, this applies to all tomato snacks for the winter.

Salad with rice and tomatoes for the winter

Preparations for the winter with rice and tomatoes can cook according to classic recipe, but each housewife seeks to supplement the recipe with her “zest” so that her vegetable salad is unique. For example, in the previous cooking option, tomatoes were a key ingredient - they were taken three times more than other vegetables. In addition, the tomatoes were cut into cubes, so even after stewing they remained in pieces in the salad.

You can reduce the number of tomatoes, for example, by maintaining a 1 to 1 ratio, so all vegetables will be presented in the appetizer in the same way, and not tomatoes, but onions and bell peppers will come to the fore. In this case, we suggest that you chop the tomatoes in a meat grinder or blender and prepare a marinade based on tomato juice, which is then added to the stewed vegetables.

Let's take a closer look at this cooking option. As we have said, all vegetables are taken in the same amount - one kilogram each. For such a quantity of vegetables, we need 2 cups of cereals, you can take round or long-grain rice, if you take steamed rice, it will remain crumbly even in a salad, but because of it, the salad can turn out to be dry.

For the marinade, we will take 400 ml of sunflower oil, 80 ml of table vinegar, one tablespoon of salt without a slide and half a glass granulated sugar.

The first step is to prepare the vegetables: peel them and rinse with running water. Remove the seeds from the pods, pour over the tomatoes with boiling water and carefully remove the peel. Tomatoes must be juicy, ripe, fleshy, so that the juice is tasty. Pepper is also desirable to choose fleshy. Carrots must be grated, you can take a special Korean-style carrot grater to make carrots into thin long sticks. The onion should be chopped into thin half rings.

Tomatoes should be dipped in boiling water for a minute, and then peeled. You can grind them in a meat grinder or with a blender. If there is no suitable kitchen appliances at home, then you can simply rub them on a grater.

Rice must be boiled separately rice with peppers and tomatoes for the winter turned out delicious, sure. boiled groats should be crumbly. To do this, pour 1.5-2 liters of water into two glasses of rice and cook over medium heat.

In a bowl, add salt and sugar to the grated tomatoes, pour in vegetable oil and acetic acid. Stir the mass and put on fire to boil. Only when tomato mass boil, you must first add carrots to it, after 15 minutes - pepper, after another 15 minutes - onion. The whole mass of vegetables should be mixed and simmered for another 35 minutes. Do not simmer the salad for too long, otherwise the vegetables will lose their juiciness. When the vegetables have been boiled for an hour, add boiled rice to the bowl and boil it for another 5 minutes.

While preparing the salad, you will have time to prepare the jars - rinse them with water and sterilize with steam. It remains only to decompose the finished salad into jars and roll them up with lids. You can store it in the refrigerator for up to three months, closing the jars with nylon lids.

Rice with peppers and tomatoes for the winter

You can add zucchini to salad "Tomatoes with rice" for the winter, recipe will acquire new notes of taste. But there is another feature of this recipe - you do not have to spend an hour at the stove, stirring and adding ingredients, because the slow cooker will cook everything for you. Since the multicooker has a small bowl, the number of ingredients must be reduced, at a time you can cook only a few jars. This recipe will appeal to housewives who value their time.

The surprises of the recipe did not end there, because instead of fresh tomatoes, we will add tomato paste to the salad, which will reduce the cost of preparing blanks.

We will need one carrot and onion, three medium zucchini and two tablespoons of tomato paste. We'll also add four cloves of garlic for flavor. Rice for such a quantity of vegetables will need 100 g. For the marinade - a tablespoon of sugar, a teaspoon of salt and three tablespoons of vegetable oil.

Snack for the winter with rice and tomatoes fully cooked in a slow cooker: the first step is to thoroughly rinse the rice with running water several times, and then transfer it to a bowl and pour water - five glasses of water are consumed per 100 grams of cereal. The cereal should be cooked for 10 minutes in the "Paste" mode, then drain the remaining liquid, throwing the cereal into a colander.

Onions and carrots should be chopped in the same way as in previous recipes, and zucchini should be cut into cubes. As for the skin, it can be peeled or left if you took young fruits with a thin skin. Garlic should not be passed through a press, it is better to crush it with the flat side of a knife and chop finely: this way it will retain all its juice and aroma.

Pour oil into the bowl and fry the onion and carrots, setting the “multi-cook” mode. Then add the rest of the ingredients - zucchini, spices and pasta. Set the "Extinguishing" mode for 30 minutes.

After half an hour, add pre-boiled rice to the bowl and simmer the salad for another half hour. After that, it can be laid out in banks.

You can also add other vegetables to tomatoes with rice for the winter, recipes can be found with the addition of zucchini, eggplant and even cabbage. - delicious and amazing tasty dish that will delight you in winter.

Green tomatoes with rice for the winter

However, what really surprises you green tomatoes with rice for the winter, this recipe can be safely called unusual, so you should try it today. Modern housewives use unripe tomatoes not only for pickling, they add them to vegetable salads, they cook spicy adjika with garlic for the winter.

Salad for the winter green tomatoes with rice it is prepared in the same way as with red fruits, but its taste is more piquant, sour. You can increase the amount of sugar in the recipe if you like. You can add carrots and onions to unripe tomatoes, a recipe that combines green tomatoes with cabbage is very popular. And thanks to rice groats, such a simple salad is also very satisfying.