Harvesting mackerel with vegetables for the winter. Salad for the winter with barley

Mackerel can not only be consumed fresh or salted, but also make many other interesting dishes from it. Canned food is great for dressing soups or quick snacks. Salad with mackerel for the winter with vegetables has a pleasant taste, quick preparation and a wide variety of recipes. It is recommended that you definitely stock up on such preparations for the cold season in order to check the positive reviews of housewives about this dish.

Useful properties of fish and what it combines with

Any fish must be present in the human diet. In mackerel, you can find a huge supply of omega-3 acids and protein, as well as vitamins D and B, selenium, iodine, copper and iron. Omega-3 substances are 2 times more than in salmon. Mackerel has a lower price tag, which allows you to buy the product much more often.

Experts recommend including this fish in the diet for people who have problems with the circulatory system. Regular consumption of the dish within the normal range has a positive effect on the memory and metabolism of a person, lowers blood pressure and strengthens blood vessels. In addition, it is useful to lean on fish in diseases of the musculoskeletal system and reduced immunity. It is allowed to eat mackerel for pregnant women, women during breastfeeding, and even children after 4-5 years.

Mackerel at home is prepared in many ways: fried in a pan, baked in foil using an oven or grill, marinated and salted, boiled soups with fish. Combined with white or red onions, fresh carrots, potatoes, tomatoes and cucumbers. Sometimes lemons or sour oranges, various mushrooms and cheese are added to dishes. The canned product is often served with pasta, making pasta in a creamy sauce.

Recipes for delicious meals

It is worth saying in advance that preparations for the winter require certain rules to be observed. All jars must be sterilized, otherwise the product will simply deteriorate during storage. You can not use such a product - there is a risk of getting botulism. Good quality fish always turns out juicy, soft and very fragrant. Even soups are made from mackerel fish with vegetables, but more often they just eat a salad in its pure form.

Cooking a salad with mackerel and affordable vegetables for the winter according to the first recipe takes a little time. The ingredients can always be found at home, for two cans (volume 0.5 l) you will need:

2 kg mackerel;
fine salt - 1.5 tbsp. l;
one large carrot;
a large onion or 2 small ones;
vegetable oil - 2-3 tbsp. l;
a few bay leaves;
allspice peas - 8 pcs.;

Cooking a dish with mackerel and vegetables

Carcasses should be prepared in advance: cut into fillets or simply cut into small slices along with the bones. Wash the fish well and remove the skin. The onion is peeled and chopped in half rings, it is better to grate the carrots on a medium grater, mix the vegetables together. The jars must be sterilized, put pepper and lavrushka on the bottom. Next, lay the fish and vegetables in layers. At the end, pour in a spoonful of vegetable oil, salt. Pour cooled boiled water to the top, cover with seaming lids (the gum must be removed) and send to the oven preheated to 150 degrees. Hold for about 1 hour, then take out and roll up the jars. Turn them upside down until cool. This winter salad recipe with mackerel is considered a classic and can be supplemented with any product.

A vegetable salad with fish and barley will be more satisfying. The groats must first be soaked for several hours (or better at night) so that it cooks faster and is softer. For 4 kilograms of fresh fish you will need the following ingredients:

tomatoes - 3 kg;
carrots and onions - 1 kg each;
sugar - 10 tbsp. l;
vinegar essence 9% - 5 tbsp. l;
pearl barley - 500 g;
salt - 2 tbsp. l;
odorless vegetable oil - 500 ml;
any spices - to taste.

Salad for the winter with mackerel and barley

Gut the carcasses, cut off the head and tail, wash and cut into large pieces. Throw seasonings, peppercorns and fish into boiling salted water. Cook until tender, then remove, cool completely and remove the bones. Send the soaked pearl barley to boiling water and cook for fifteen minutes. Rinse the boiled barley under hot water and set aside. Peel the skin off the tomatoes and puree them with a blender. Cut the onion into half rings, grate the carrots. In a cauldron or pan with a thick bottom, heat the oil, add vegetables and keep on medium heat for 15-20 minutes. Then add pieces of fish, barley and tomato puree, simmer for another 40 minutes. Do not forget to salt and pepper, and also pour vinegar. Distribute the resulting mackerel salad with vegetables in sterilized jars, immediately roll up, turn over and leave until the jars are cold.

Many make a salad with mackerel and mayonnaise or sour cream for the winter. In the first case, the dish will turn out to be more salty and fatty, and in the second, it will be tender with a pleasant creamy taste. The shelf life of ready-made canned food increases if the salad is sterilized directly in the jars. To do this, they are sent to the oven for at least 30-40 minutes, then twisted. Fillet pieces should be no more than 3-4 cm.

Salad with tomatoes

Another delicious simple recipe for a dish with tomatoes and fish will appeal even to a lazy hostess. Ready-made canned food tastes like cold fried mackerel with tomato sauce, but nothing needs to be fried. From these products, 5 cans of 700 milliliters and one 500-gram can are obtained. List of ingredients and step by step preparation:

tomatoes - 2 kg;
prepared carcasses - 3 pcs.;
carrot - 1.5 kg;
onion - 1 kg;
salt - 1.5 tbsp. l;
sugar - 3 tbsp. l;
vegetable oil - 10 tbsp. l;
vinegar essence (70% is suitable) - 2 tsp;
black peppercorns - a few pieces in a jar.

Cooking mackerel salad with vegetables for the winter. Prepare vegetables in advance: wash, peel and peel. Clean the fish, gut and cut into large pieces, remove the bones. Sterilize the jars, cover with lids and leave it like that. Pour oil into a saucepan, add onion and fry until golden brown. Next, add grated carrots and tomatoes cut into small cubes. Pour salt, sugar, pepper and simmer for 15 minutes. Throw pieces of mackerel into a container with vegetables, move and keep on low heat for 50-60 minutes, stirring. Arrange in jars, roll up, turn over, put in a dark place to cool.

For the winter, it will be delicious to make a fish salad with eggplant, tomato paste and carrots. These ingredients are enough for 5 jars, the volume of which is 500 milliliters. What you need to prepare for a dish of mackerel with vegetables for the winter:

fresh fish - 2 pcs.;
eggplant - 1.5 kg;
carrot - 1.5 kg;
onion - 900 g;
tomato paste - 5-7 tbsp. l;
salt and sugar - 3 tbsp. l;
vinegar 70% - 1 tbsp. l.

Mackerel is recommended to take fresh, but frozen is also suitable if there is no other option. It must first be cut and then thawed. Wash the pieces, remove large bones and remove the skin. Eggplant should be rinsed under the tap, cut into large cubes and left for twenty minutes in water with salt. Then they need to be washed again and left in a colander so that the excess liquid is glass. Chop the onion in half rings, it is better to grate the carrots on a coarse grater. Put all the vegetables in a large cauldron or saucepan, add salt and sugar (you can also add pepper or your favorite spices), add tomato paste and stir. Put on a slow fire and simmer for about 30 minutes, stirring occasionally. Throw in the fish fillet and cook for another half an hour. It is necessary to gently stir the dish so that it does not burn, and the mackerel does not fall apart. Pour the vinegar and simmer for a few more minutes, then transfer the mixture to sterilized jars and roll up. Turn over, cover with a warm blanket and cool. It is better to store canned mackerel salad for the winter with vegetables in the refrigerator or cellar.

Calorie content of the dish

Mackerel is a tasty and very healthy fish that makes interesting dishes. Salads are served with boiled potatoes or pasta. Often they use such dressings for cooking soups, because such a fish is ready to eat and quickly boils in broth.

Salad with mackerel, prepared for the winter, is just a lifesaver for every housewife. It can be added as an additional ingredient to salads and first courses. And it is also wonderful as a main dish, in case of unexpected guests.

Any canning requires sterile cleanliness of dishes and products. It depends on how well the food will be stored in the future.

As for fish products, if you do not follow basic sanitary requirements, you can easily get food poisoning.

The most common recipe

Mackerel for the winter is prepared not only according to the classic recipe. Universal chefs have come up with many more to diversify our cuisine.

Classic recipe:

1 kg. mackerel (headless);
1.5 kg. fresh tomatoes;
0.5 kg. turnip onion;
Carrots - 1 kg;
Bulgarian pepper - 0.5 kg;
Vegetable oil - 150 grams;
Sugar - 2 tbsp. spoons;
9% vinegar (table) - 50 grams;
Add spices and salt to taste.

How to cook:

Mackerel with beets

Fish - 500 gr.
Onion - 150 gr.
Beets - 100g.
Carrots - 300 gr.
Tomatoes - 750g.
Vegetable oil - 50 ml.
Vinegar 9% - 25 ml.
Salt and spices to taste.

Cooking technology, as in the old salad.

Salad of mackerel, rice and vegetables for the winter

Rice can be replaced with other cereals.

Fish - 750g.
Rice - 150g.
Tomatoes - 750 gr.
Onions and carrots - 150 gr.
Bulgarian pepper - 300g.
Vegetable oil - 100 gr.
Table vinegar - 25g.
Spices and salt to taste.

Boil rice until half cooked and rinse. Then everything needs to be done, as in the previous recipes. Vegetables are marinated, stewed in tomato. Then combined with fish and rice.

Everything is prepared within 15 minutes and laid out in prepared jars.

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Salad for the winter with pearl barley has excellent taste at low cooking costs. Such blanks can be used not only as an appetizer or an independent dish, but also some types of such salads can be used as an excellent soup dressing.

Barley is often called a universal product. This cereal pairs well with most vegetables. It is perfect for making salads with fish, mushrooms.

Salads with homemade pearl barley can be seasoned with mayonnaise with garlic, a mixture of vegetable oil and lemon juice to improve the taste.

With high palatability pearl barley is a valuable food product. It promotes the elimination of toxins. It contains substances that help fight obesity. This cereal is a first-class source of biologically active microelements and antioxidants.

The given recipes are not dogma. They can be diversified with spices to your liking, the introduction of new ingredients combined with vegetables and barley, for example, mushrooms, olives.

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

In this type of salad, the taste qualities characteristic of vegetable salads with pearl barley fully appear.

Ingredients:

Tomatoes - 3 kg.
Pearl barley - 1 cup
Onion - 0.5 kg.
Vegetable oil - 0.5 l.
Bulgarian pepper - 4 pcs.
Salt - 2 tablespoons
Sugar - 1 cup
Carrots - 0.5 kg.

Cooking:

Rinse pearl barley, drain water.

Grind tomatoes and onions with a meat grinder.

Pepper cut into cubes.

After boiling, reduce the heat to low and cook, stirring, for an hour and a half.

This salad got its name back in the days of the USSR, when many mothers prepared it to send it to children studying at universities in the winter.

Ingredients:

Tomatoes - 1.5 kg.
Pearl barley - 0.3 kg.
Onion - 1 kg.
Vegetable oil - 1 cup
Bulgarian pepper - 1 kg.
Salt - 1 table spoon
Sugar - 2 tablespoons
Vinegar 9% - 2 tablespoons
Carrots - 1 kg.

Cooking:

Rinse pearl barley, soak for 6 hours. Let cook over medium heat until done.

When preparing pearl barley for salads for the winter, you do not need to rush to boil it. If barley is boiled over high heat, it will lose its dense consistency and will crumble.

Onion - thinly sliced. Pepper - squares. Grate the carrot on a coarse grater. Blend tomatoes with sugar and salt.

Sauté onions until golden, add carrots, simmer for 10 minutes. and add pepper.

Put the tomato mass and pepper and simmer for 30 minutes. 5 minutes before readiness, add vinegar.

After stewing, add boiled washed barley. If the mass is too thick, you can add boiling water. Boil 15 min.

Arrange the finished salad in sterilized jars and roll up.

This tasty preparation can be used as an appetizer, as a main course, and as a soup dressing.

Ingredients:

Tomatoes - 0.5 kg.
Pearl barley - 1 cup
Onion - 0.5 kg.
Vegetable oil - 150 ml.
Bulgarian pepper - 1 kg.
Greens - optional
Bay leaf - optional
Salt - 1 table spoon
Sugar - 3 tablespoons
Water - 0.35 l.
Vinegar 9% - 5 teaspoons
Carrots - 0.5 kg.

Cooking:

Rinse pearl barley, drain water. Soak beforehand. Boil.

Onion - cut into thin half rings, carrots - into strips, pepper - into slices.

Put the vegetables in a container, add water, oil.

Blanch tomatoes, peel, blend in puree.

Boil carrots and onions for 10 minutes, add pearl barley, mix and cook for 15 minutes.

Add tomatoes, salt, sugar, pepper and cook for 25 minutes.

For 10 min. until ready to introduce vinegar, spices, chopped herbs.

Arrange the finished salad in sterilized jars and roll up.

Barley in this salad turns out to be lush and rich in aromas of spices and vegetables chosen by the hostess.

Ingredients:

Tomatoes - 0.5 kg.
Pearl barley - 1 cup
Onion - 0.5 kg.
Vegetable oil - 0.2 l.
Bulgarian pepper - 1 kg.
Salt - 1 table spoon
Sugar - 3 tablespoons
Vinegar 9% - 2.5 tablespoons
Carrots - 0.5 kg.
Black pepper - 1 teaspoon
Spices - optional
Water - 0.25 l.

Cooking:

Soak pearl barley, rinse, drain and boil.

Onion - thinly sliced into quarters.

Grate the carrot on a coarse grater.

Blanch tomatoes, peel and blend.

Pepper cut into strips.

Pour oil, water into a saucepan, bring to a boil, put carrots and onions, boil over medium heat for 10 minutes. and lay out the grits. Boil 25 min.

Add tomatoes, peppers, sugar, salt - cook for 15 minutes, pour in vinegar, add pepper, spices and continue cooking for 10 minutes.

Arrange the finished salad in sterilized jars and roll up.

If metal lids are used for seaming, they are sterilized by boiling for 10 minutes.

This salad does not use the addition of water, so it turns out with a particularly rich taste.

Ingredients:

Cucumbers - 2.5 kg.
Tomatoes - 2.5 kg.
Pearl barley - 0.5 kg.
Onion - 1 kg.
Sugar - 2 tablespoons
Salt - 3 tablespoons
Vinegar 9% - ½ cup
Carrots - 1 kg.

Cooking:

Put chopped vegetables in a saucepan (mashed tomatoes), add salt and sugar, let stand for a couple of hours.

Salad turns out hearty, with sweetish-sour notes.

Ingredients:

Pearl barley - 1 cup
Onion - 1 kg.
Vegetable oil - 0.5 l.
Bulgarian pepper - 1 kg.
Salt - 2 tablespoons
Sugar - 1/2 cup
Vinegar 70% - dessert spoon
Carrots - 1 kg.
Water - 0.5 l.

Cooking:

Boil barley until half cooked.

Grate vegetables on a coarse grater.

Pour water into a saucepan, pour in oil and after boiling add carrots, cook for 10 minutes, put pepper and boil for another 10 minutes.

Boil water and oil, cook carrots for 10 minutes, then add pepper, boil for another 10 minutes, put onions - continue to cook for 10 minutes.

Put the barley and cook the salad for 10 minutes.

Add sugar, vinegar, salt - cook until tender for 10 minutes.

Arrange the salad in jars and roll up.

Salad hearty, interesting taste of zucchini, soaked in tomato juice.

Ingredients:

Zucchini - 2.5 kg.
Tomatoes - 2.5 kg.
Pearl barley - 0.5 kg.
Onion - 1 kg.
Vegetable oil - 2 cups
Sugar - 2 tablespoons
Salt - 3 tablespoons
Vinegar 9% - ½ cup
Carrots - 1 kg.

Cooking:

Pre-soak and wash pearl barley.

Put chopped vegetables in a saucepan, add salt and sugar, let stand for a couple of hours.

Add the prepared barley, pour in the oil and simmer for 1 hour, stirring.

Pour in the vinegar and simmer for another 10 minutes.

Arrange the prepared salad in sterilized jars and roll up.

The preparation will appeal to those who like the taste of tomatoes canned in their own juice.

Ingredients:

Tomatoes - 3 kg.
Pearl barley - 1 cup
Onion - 0.5 kg.
Vegetable oil - 2 tablespoons
Bulgarian sweet pepper - 4 pcs.
Salt - 2 tablespoons
Sugar - table spoon
Spices - optional
Carrots - 0.5 kg.

Cooking:

Soak the grits beforehand (minimum - 12 hours)

Grate the carrot on a coarse grater.

Tomatoes, onions, peppers cut into cubes.

Combine all ingredients in a saucepan, mix and put on fire.

After boiling, reduce the heat to slow and simmer, stirring, for two hours.

Arrange the finished salad in sterilized jars and roll up.

This dish turns out so satisfying that it can be served as an independent three-course meal.

Ingredients:

Tomatoes - 3 kg.
Pearl barley - 200 gr.
Onion - 0.5 kg.
Vegetable oil - 0.5 l.
Bulgarian pepper - 5 pcs.
Salt - 2 tablespoons
Sugar - 200 gr.
Carrots - 0.5 kg.

Cooking:

Onion - cut into thin half rings.

Grate the carrot on a coarse grater.

Cut the tomatoes into cubes.

Pepper cut into strips.

Combine the prepared ingredients in a saucepan, bring to a boil, reduce heat and boil for 1 hour 20 minutes.

Arrange the finished salad in sterilized jars and roll up.

This delicious salad can be served both as an appetizer and as a hearty meal on its own.

Ingredients:

Tomatoes - 3 kg.
Pearl barley - 0.5 kg.
Fish - 4 kg.
Vegetable oil - 2 cups
Salt - 2 tablespoons
Vinegar 9% - 2 tablespoons
Spices - optional
Onion - 1 kg.

Cooking:

Soak pearl barley.

Boil the fish and remove the bones.

Blanch tomatoes, peel and puree.

Onion - thinly sliced and sautéed until golden.

Combine the ingredients in a saucepan and simmer until the cereal is cooked.

Arrange the finished salad in sterilized jars and roll up.

This salad will appeal to those who appreciate the aroma of garlic in appetizers.

Ingredients:

Tomatoes - 3 kg.
Pearl barley - 1 cup
Onion - 1 kg.
Garlic - 2 heads
Vegetable oil - 300 ml.
Bulgarian pepper - 1 kg.
Salt - 2 tablespoons
Sugar - 1/2 cup
Greens - bunch
Carrots - 1 kg.
Black pepper - 1 teaspoon
Bay leaf, spices - optional

Cooking:

Boil pearl barley until practically ready.

Cut vegetables. Pass the tomatoes through a meat grinder with garlic.

Heat oil in a saucepan with thick oil and put onions and carrots, after 10 minutes - tomatoes with garlic, then after 10 minutes. add boiled barley and after another 10 minutes. pepper, herbs, sugar and salt.

Boil 5 min. and spread the salad in jars, roll up.

This blank is often called a "pickle", since it can also be used to prepare such a soup.

Ingredients:

Tomatoes - 2 kg.
Boiled pearl barley - 2 cups
Cucumbers - 2 kg.
Onion - 1 kg.
Vegetable oil - 1 cup
Salt - 6 table spoons
Vinegar 9% - 100 ml.
Carrots - 1 kg.
Black peppercorns - 15 pcs.
Bay leaf - 2 pcs.

Cooking:

Cut cucumbers into strips, tomatoes into slices, onions into cubes, grate carrots on a fine grater.

Put the onion into the cooking container, pour in the oil and sauté.

Put the rest of the vegetables on top and simmer for about 10 minutes.

Add barley, salt, pepper and cook for 1 hour.

At the end of cooking, add vinegar.

Pour into sterilized jars and seal.

Salad according to this recipe is rich in flavors of summer vegetables.

Ingredients:

Tomatoes - 0.6 kg.
Pearl barley - 1/3 cup
Onion - 0.2 kg.
Vegetable oil - 0.1 l.
Bulgarian pepper - 0.2 kg.
Sugar - 1/3 table spoon
Salt - 1/2 table spoon
Carrots - 0.2 kg.

Cooking:

Boil barley beforehand.

Peppers, carrots, onions cut into strips. Fry onion until soft.

Finely chop the tomatoes.

Combine the prepared vegetables, put barley on them and simmer for half an hour.

Arrange the hot salad in jars and roll up.

This homemade preparation for the winter turns out to be very tasty and can replace a whole full dinner.

Ingredients:

Mackerel fillet - 1 kg.
Tomatoes - 0.7 kg.
Pearl barley - 150 gr.
Onion - 0.2 kg.
Salt - 20 gr.
Sugar - 50 gr.
Vinegar 9% - 50 ml.
Carrots - 0.2 kg.

Cooking:

Pour boiling water over the grits, leave overnight.

Blend tomatoes.

Chop onions, carrots, fry.

Combine all ingredients (excluding vinegar) in an enameled bowl, cook until the cereal is ready.

Pour in vinegar, boil for 5 minutes.

Arrange the salad in sterilized jars, roll up.

This preparation for the winter is dual-purpose. It can be used as an independent salad or as a dressing for soups.

Ingredients:

Tomatoes - 1 kg.
Cucumbers - 1.5 kg.
Pearl barley - 0.5 kg.
Onion - 1 kg.
Vegetable oil - 0.5 cups
Salt - 2 tablespoons
Sugar - 4 tablespoons
Vinegar 9% - ½ cup
Carrots - 0.75 kg.
Water - 0.5 l.

Cooking:

Rinse the cereal. Boil.

Cucumbers cut into cubes, onions - finely.

Grate the carrot on a coarse grater.

Peel tomatoes, blend.

Combine all ingredients, except vinegar, in a saucepan, mix, put on fire.

After boiling, cook for 20 minutes. Pour in the vinegar and simmer for another 10 minutes.

Arrange the finished salad in sterilized jars and roll up.

For lovers of fish and canned fish, we suggest using our recipes, from which you will learn how to prepare canned mackerel with vegetables for the winter.

Everyone is used to the fact that canned fish is purchased in stores, but they can also be prepared at home. This is a hearty meal, but at the same time low-calorie, suitable for everyone and even those who monitor their weight or observe religious fasts.

Mackerel is a common fish that you can buy in almost any grocery store with a fish section, but at the same time, it becomes a delicacy when cooked at home. What preservation can be prepared from mackerel? Anything - salt, marinate, close in jars for long-term storage. Today we will consider recipes for mackerel with vegetables for the winter.

Mackerel with carrots and onions for the winter

Ingredients:

mackerel - 4 pcs.,
carrots - 2 pcs.,
turnip onion - 2 pcs.,
bay leaf - 4 pcs.,
black peppercorns,
salt,
sunflower oil - 4 tablespoons.

Cooking

Mackerel fillet is defrosted and cut into small pieces.
Washed and peeled carrots are chopped on a coarse grater or cut into strips with a knife.
The onion is cut with a sharp knife into thin half rings.
Spices are laid out in sterilized jars (0.5 l), then pieces of fish and carrots and onions on top, one teaspoon of salt and a tablespoon of sunflower oil are added. And everything is filled with cold boiled water.
Banks should be covered with lids without rubber bands and put in a cold oven. The regulator is set to 150 degrees and cooked for 1 hour.
The jars are pulled out and closed either with plastic lids, or rubber bands are put on the lids and rolled up, covered, and after cooling, the jars are removed to a cool place (basement, refrigerator).

Mackerel with eggplant, carrots and onions for the winter

Ingredients:

mackerel - 2 kg,
eggplant - 2 kg,
carrots - 2 kg,
onions - 5-6 pcs.;
sugar - 3 tablespoons,
sunflower oil - 400 ml,
tomato paste - 200 ml,
salt - 2 tablespoons,
vinegar essence - 1 teaspoon.

Cooking

The fish is thawed, washed and cut into pieces.
Carrot rubbed on a coarse grater. Finely chopped onion.
Eggplants are cut into small cubes.
All components are added to the pan, fish and vinegar are added later. It is stewed for 40 minutes, mackerel is added and stewed for another 40 minutes. Vinegar is added 10 minutes before completion.
Ready canned food is laid out in 0.5 liter sterilized jars, closed with lids, and covered with something warm so that cooling proceeds evenly and slowly. Chilled jars are stored in the basement or in the refrigerator.

Ingredients:

tomatoes - 3 kg,
carrots - 2 kg,
bell pepper - 1 kg,
onion turnip - 1 kg,
mackerel - 2 kg,
sunflower oil - 200 g,
sugar -100 g,
vinegar 9% - 200 ml,
salt, spices to taste.

Cooking

Mackerel is thawed, washed and cut into pieces. Boiled in salted water for 10 minutes.
Tomatoes are scrolled in a meat grinder or chopped with a blender.
Carrots are chopped on a coarse grater or Korean.
Peppers and onions are cut into strips or half rings.
Vegetables are mixed with tomatoes and boiled for 30 minutes, mackerel, oil, vinegar and spices are added. And everything is stewed for 20 minutes.
Canned food is laid out in sterilized jars, closed with lids, wrapped and cooled. Stored in the basement or refrigerator.

Mackerel with beets for the winter

Ingredients:

mackerel - 1 kg,
beets - 200 g,
carrots - 700 g,
tomatoes - 1.3 kg,
sunflower oil - 175 ml,
spices (mustard, coriander, peppercorns) to taste,
salt - 1.5 tablespoons,
vinegar 9% - 100 ml.

Cooking

Chop the tomatoes with a blender, transfer to a saucepan with a thick bottom, put on a slow fire, bring to a boil, put fish, grated beets and carrots, fried onions into the tomato mixture.
Everything needs to be salted and spices added. It is necessary to simmer for 1.5 hours, vinegar is added 3-4 minutes before the end of the stew.
The salad is laid out in sterile jars, closed with lids, cooled and put away for storage.

Ingredients:

mackerel - 1 kg,
tomatoes -3 pcs.,
carrots - 2 pcs.,
onion - 1 pc.,
tomato juice - 200 ml,
sunflower oil - 2 tablespoons,
allspice - 5 pcs.,
sugar - 2 tablespoons,
bay leaf - 3 pcs.,
vinegar - 2 tablespoons,
salt - 2 teaspoons.

Cooking

Mackerel with vegetables and rice for the winter

In canned mackerel salads with vegetables, it is possible to add rice or pearl barley, as well as beans. Given below is one recipe for mackerel with rice.

For this appetizer you will need:

mackerel - 1.5 kg,
carrots - 3 pcs.,
tomatoes - 1.5 kg,
bell pepper - 3 pcs.,
onion - 400 gr.,
sunflower oil - 200 gr.,
boiled rice - 300 gr.

Cooking

Mackerel is cleaned, washed, boiled in salted water, separated from the bones and cut into pieces.
Tomatoes are chopped with a blender. They need to be boiled with 100 ml of oil for 10 minutes, the fish is laid out there and cooked for another 1 hour.
Grated carrots, chopped sweet peppers and onions are fried in half rings in the remaining oil.
Vegetables are added to the fish and everything is cooked for another 20 minutes, rice is added and cooked for 15 minutes.
The finished snack is transferred to sterilized jars, closed, given time to cool and put away for storage.

Canned mackerel with vegetables for the winter significantly frees up time for housewives, because you can very quickly prepare both breakfast in the morning and dinner when you come home from work.

When you need to cook something tasty and satisfying in a hurry, many housewives come to the rescue of canned fish. They can form the basis of salads, soups, main courses or an appetizer on their own, especially if they are already made with vegetables. However, when purchasing canned food in the store, it is difficult to judge their quality, and there is always the possibility of bringing home a tasteless and unappetizing mass, hidden in a tin can with a beautiful label. Even a high price may not always guarantee the high quality of a product. For this reason, skilled housewives have already learned how to close mackerel with vegetables for the winter. Such fish and vegetable snacks always turn out to be tasty and healthy. In addition, there are so many recipes for mackerel salads with vegetables that can be made for future use that everyone can choose the option that best suits their taste.

Cooking features

When preserving any products for the winter, it is very important to follow the technology exactly. This is especially true if the composition of canned food includes fish or meat. For this reason, before you start cooking mackerel salads for the winter, you need to study the recommendations of experienced chefs.

Instead of mackerel, you can use any other fish that is not too bony to prepare canned fish and vegetables for the winter, but gourmets say that they are especially tasty from mackerel.
Before combining with vegetables, mackerel is most often boiled until cooked and carefully disassembled into pieces. It is desirable that the pieces are not quite small, but at the same time, bones should not be allowed to fall into the snack. Options are possible when the mackerel is first cut, and then laid raw in a salad and cooked until cooked along with vegetables.
If rice or other cereals are added to the salad, it turns out to be more satisfying. Such an appetizer, if warmed up, will completely replace lunch.
The grits are boiled until half cooked before being added to the mackerel salad.
Vegetables for salad are usually cut into thin strips or rubbed. Carrots look more appetizing in a salad if they are grated for Korean snacks.
Most often, mackerel salad includes tomatoes or tomato paste. It is easier to cook an appetizer with pasta, but with tomatoes it turns out tastier and healthier. Tomatoes usually need to be mashed to a pulp. The easiest way to do this is with a blender or a meat grinder, but if you grind the tomatoes through a sieve by hand, the consistency of the filling will come out the most tender. In any case, tomatoes must be peeled before chopping. This can be done as follows: cut the skin crosswise. Dip the tomatoes for 2 minutes in boiling water, remove, cool and remove the skin by pulling the tips around the incision.
Any canned food will stand well only if cleanliness was observed during their preparation. All ingredients must be thoroughly washed, the dishes should be doused with boiling water before use, and jars and lids intended for canned food should be sterilized.

Regardless of the recipe chosen, it is safer to store mackerel salads with vegetables in the winter in the refrigerator or, in extreme cases, in a cold basement. The pantry, even if the temperature is kept below room temperature, is not suitable for storing home-made canned fish.

The classic recipe for mackerel salad with vegetables for the winter

Composition (per 3.5 l):

mackerel (without head) - 1 kg;
tomatoes - 1.5 kg;
onions - 0.5 kg;
bell pepper - 0.5 kg;
carrots - 1 kg;
vegetable oil - 150 ml;
sugar - 50 g;
salt - to taste (approximately 20 g);
spices - to taste.

Cooking method:

Wash the mackerel and boil for 20 minutes in salted water. To add flavor to the fish, you can add peppercorns and roots to the broth, but these ingredients are not provided for in the recipe.
Remove and cool the mackerel. Cut, removing all the bones. Divide the fish fillet with your hands into medium-sized pieces.
Wash the bell pepper, cut off the stalks and remove the seeds. Cut the pulp of peppers into thin strips or quarters of rings.
Peel and wash carrots. Grate it for Korean salads. If you don’t have such a grater, you can use a regular one with large holes or cut the carrots into thin strips with a knife.
Remove the skin from the onion. Cut it into thin halves of the rings.
Put the vegetables in a saucepan, mix and sprinkle with sugar. Leave for a quarter of an hour for them to let the juice flow.
Wash the tomatoes, cut, blanch for a couple of minutes in boiling water. Transfer to a bowl of cold water to cool quickly. Clear.
Cut the tomatoes in half and remove the seeds with a spoon. Cut out the seal near the stem. Grind the pieces of tomatoes in a blender or with a meat grinder.
Mix tomato puree with oil, pour over vegetables.
Put the pot with vegetables on a slow fire and cook them, stirring, for half an hour.
Add pieces of mackerel, vinegar, spices to vegetables. Salt the salad to taste. Cook it for another 10 minutes, stirring gently.
Sterilize the jars by washing them with baking soda. Boil the lids.
Fill prepared jars with hot salad and seal tightly. Turn over, cover with a woolen blanket. After a day, put it in the refrigerator or cellar.

Mackerel salad, prepared according to the classic recipe, resembles store-bought fish and vegetable salads, but it turns out much tastier and healthier.

Mackerel salad with beets

Composition (per 2.5 l):

mackerel - 1 kg;
beets - 0.2 kg;
onions - 0.3 kg;
tomatoes - 1.3 kg;
carrots - 0.7 kg;
vegetable oil - 100 ml;
salt - 20 g;
table vinegar (9 percent) - 50 ml;
mustard seeds, coriander, allspice peas - to taste.

Cooking method:

Wash the beets, peel, grate.
Carrots, washed and peeled, also chop on a grater.
Free the onion from the husk and cut into small pieces.
Pour boiling water over the tomatoes, peel and smash with a blender.
Heat the oil in a heavy saucepan, put the onion in it and fry it over low heat until soft. Add carrots and fry vegetables for 5 minutes.
Put beets to onions and carrots, pour in half of the vinegar, add salt, mix.
Pour vegetables with tomato puree.
Boil the fish in salted water, remove the bones from it, cut into not too small pieces, put to the vegetables when the tomato puree starts to boil.
Stew vegetables together with fish for an hour, 5 minutes before cooking, add the remaining vinegar and spices to the salad, mix.
Distribute the salad in pre-sterilized jars, close them tightly. Turn over and cover with something warm, leave to cool.

Mackerel goes very well with beets, onions and carrots. Therefore, despite the fact that this salad has a very simple composition, it turns out to be very tasty and not at all like canned food. Mackerel for this salad can not be pre-boiled, but immediately cut and chopped. Given the duration of the heat treatment, there is no reason to fear that it will turn out to be damp.

Mackerel salad with vegetables and rice

Composition (per 4–4.5 l):

rice - 0.3 kg;
mackerel - 1.5 kg;
tomatoes - 1.5 kg;
carrots - 0.3 kg;
onions - 0.4 kg;
table vinegar (9 percent) - 50 ml;
vegetable oil - 0.2 l;
sweet pepper - 0.7 kg;
salt, spices - to taste.

Cooking method:

Sort, rinse and boil rice until half cooked.
Wash the fish, boil it in salted water with spices. Cool and carve, freeing from the bones. Cut into small pieces.
Peel the onion from the husk, cut it into small cubes.
Sweet pepper, removing seeds from it, cut into strips.
Tomatoes, peeled, mashed with a blender or meat grinder.
Mix the tomato puree with half the oil and bring to a boil. Put the fish in it and cook for half an hour.
Meanwhile, sauté the onions, carrots and peppers in the remaining oil. Put them in a saucepan with other ingredients, mix. Simmer for 15 minutes.
Add rice, salt, vinegar and spices, continue cooking for another 15 minutes.

After that, the appetizer remains to be laid out in sterilized jars, sealed tightly and allowed to cool upside down under something warm, such as under a blanket. After that, the mackerel salad can be stored in a cool place.

An appetizer prepared according to this recipe can be used not only as a salad, but also as a main course - thanks to rice, it turns out to be especially satisfying.

Mackerel Salad with Eggplant

Composition (per 4.5 l):

mackerel - 2 kg;
eggplant - 1.5 kg;
carrots - 1.5 kg;
onions - 1 kg;
tomato puree (or tomato paste diluted with water) - 0.2 l;
salt - 40 g;
sugar - 60 g;
vinegar essence (70 percent) - 20 ml.

Cooking method:

Defrost, wash and dry the fish, separate from the bones, cut into medium-sized pieces.
Peel the eggplant, cut into cubes and soak for 20 minutes in salted water, then wash and dry.
Onion, peeled, finely chopped.
Grate the peeled carrots on a coarse grater.
Stir the vegetables, sprinkle them with salt and sugar, pour tomato puree, diluted tomato paste or thick tomato juice, put on a slow fire.
After cooking the vegetables for half an hour, add mackerel to them, continue to simmer for another half hour. Stir the food constantly so it doesn't burn.
Add vinegar essence, mix. After 5 minutes, spread on prepared jars.
After corking, turn the jars over, wrap them. Once cool, store in refrigerator or cellar.

This salad is very thick, almost without gravy, and hearty. It can also replace the main course if it is warmed up.

Even an inexperienced housewife can cook mackerel with vegetables for the winter if she strictly follows the instructions that accompany the recipe for the selected salad.

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