Home Meat Vegetable salad with rice for the winter. Delicious winter snack with rice

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Vegetable salad with rice for the winter. Delicious winter snack with rice

Winter preparations of vegetables and fruits help replenish the supply of vitamins during the cold season. For housewives who want to please their household with delicious and healthy dishes, we offer several options for tomato salad with rice for the winter. The recipes are quite simple and require little time to prepare.

Cooking features

Vegetable salads with rice for the winter are very satisfying and tasty dish, it can be served as an independent snack or as a complete side dish for fish and meat. Many people mistakenly believe that the category of salads with the addition of cereals is very difficult to prepare. However, knowing a few nuances, you will be able to organize the cooking process without much difficulty and will greatly enjoy the result.

Among the features of preparing salads from tomatoes and rice are:

quality of products. The final taste of the salad, the duration and safety of its storage depend on this criterion. It is necessary to use seasonal, fresh, unspoiled vegetables. They should be free of dark spots, uniform in color, elastic and dense. In addition, attention should be paid to their processing, namely: thorough washing, removal of seeds, tails and stalks. Also, do not neglect the advice about soaking vegetables in water for several hours. This will not only thoroughly wash them of dirt, but also remove nitrates;
proper preparation of rice. For this category of dishes, rice must first be filled with water and left for some time (at least one hour). In this case, the cereal will be crumbly and will not boil during cooking. heat treatment. This will also allow the rice to cook quickly. vegetable marinade and fully absorb the taste of vegetables and spices. In addition, the rice must be clean (without bugs or unnecessary impurities), with grains of uniform color and size;
sterilization of jars and lids. This step should never be skipped, because it allows you to destroy bacteria, which ensures long shelf life for the preservation. There are many methods for sterilizing jars and lids (over steam, in the oven, in the microwave), the main thing is to find a convenient option for yourself. It is worth noting that it is best to use natural cleaning products, such as baking soda, when cleaning containers. It disinfects and cleans well, and, unlike many dishwashing detergents, it does not leave behind a soap residue.

Recipes

Delicious and juicy salad made from tomatoes and rice will become your lifesaver in case of unexpected guests. It can be placed on the table as a snack or side dish for hot dishes.

Cooking time: 2 hours
Volume: 6.5-7 l

Ingredients:

fresh tomato (3 kg);
carrots (1 kg);
onions (1 kg);
bell pepper (1 kg);
round rice (300-500 g);
vegetable oil (400 ml);
sugar (200-250 g);
ground black pepper (30-40 g/to taste);
salt (75-100 g/to taste).

Preparation:

Soak the rice in water for at least an hour. Then we rinse it until clean water flows out.
Wash the tomatoes and remove the stems. We pass the tomatoes through a meat grinder or chop them using a blender.
Peel the onion and cut into small cubes.
Wash the bell peppers, remove the core and seeds. Cut the pulp into cubes.
Pour into a deep container vegetable oil and heat it up. Then add carrots, onions, peppers and simmer them over low heat for 15 minutes under the lid.
Add tomatoes, rice and sugar. Bring to a boil, reduce the burner power and simmer for another 25 minutes. Don't forget to stir periodically.
At the next stage, add vinegar, pepper and salt. Let's taste it. Simmer for another 5 minutes.
Place the dish in the jars and roll up their lids. We place the containers upside down and wrap them tightly with a blanket. After complete cooling, they can be moved for further storage to the cellar or pantry.

We invite you to watch the video recipe for the dish:

Winter canned salad- this is just a godsend for housewives, because the prepared dish is always at hand and the taste is, as they say, to lick your fingers!

Cooking time: 1,5 hour
Volume: 4.5-5 l

Ingredients:

fresh tomato (2 kg);
zucchini/squash (1.5-2 kg);
bell pepper (1 kg);
round rice (250-300 g);
vegetable oil (250 ml);
table vinegar, 9% (150-200 ml);
chopped bay leaf (2 tsp);
allspice peas (10-12 pcs.);
ground black pepper (1 tsp);
salt (3-4 tbsp/to taste).

Preparation:

Wash the rice until white water appears. Pour the cereal into a saucepan and add water in a ratio of 1:2. Cook until half cooked – 10 minutes after boiling.
Wash the tomatoes, pour boiling water over them for 2-3 minutes and remove the peel. Cut the pulp into cubes.
Wash the zucchini, remove the tails. If the vegetables are young, then immediately cut into cubes, and if they are mature, then cut off the peel, remove the seeds with a spoon, and cut the pulp into cubes.
Wash the bell peppers, remove cores and seeds. Cut the pulp into cubes.
Pour vegetable oil into a cast iron pan/duckpot/container with a double bottom and heat it. Then add chopped zucchini, tomatoes and peppers, simmer them over low heat for 15 minutes.
After time, add rice, bay leaf, allspice and ground black pepper, dried herbs, and salt. Mix the ingredients thoroughly and bring to a boil again; after boiling, simmer the vegetables with rice and spices for another 15 minutes.
We wash and sterilize jars with lids.
Place the salad in sterilized containers and roll up. We place the jars upside down and wrap them tightly with a blanket. After cooling, we transfer them to the cellar or pantry.

Salad ready!

For lovers winter preparations We offer a step-by-step salad recipe in which the flavors of various vegetables are perfectly combined with the tenderness of rice and the spiciness of hot pepper.

Cooking time: 1,5 hour
Volume: 6-6.5 l

Ingredients:

fresh tomato (2 kg);
white cabbage (1.5 kg);
carrots (1 kg);
bell pepper (1 kg);
garlic (1-2 heads);
round rice (0.5 kg);
vegetable oil (500 ml);
table vinegar, 9% (250-300 ml);
dried chopped greens (3 tsp);
ground red and black pepper (1 tsp each);
salt (4-5 tbsp/to taste).

Preparation:

Cover the rice with water and leave for at least an hour. Then rinse it under running water.
Wash and blanch the tomatoes (pour boiling water for 2-3 minutes). Remove the skin and grind the pulp in a blender or grind through a meat grinder.
Shred the cabbage into thin strips.
Wash the carrots, peel and grate on a coarse grater.
Wash the bell and hot peppers, remove the core and seeds. Cut the pulp into thin strips.
Peel the garlic and pass it through a press.
Pour vegetable oil and chopped tomatoes into a cast iron pot or thick-bottomed pan, and after boiling, simmer them for 10 minutes over low heat.
After time, add cabbage, carrots, Bulgarian and hot peppers, rice and garlic. Mix the ingredients thoroughly and simmer them for 20 minutes over low heat.
At the next stage, pour in vinegar, add dried herbs, ground pepper, salt. Simmer for another 10 minutes.
We wash and sterilize jars with lids.
Place the salad in sterilized jars and cover loosely with the lids.
Place a towel on the bottom of an enamel basin or wide pan, and place jars on top. Fill them up hot water along the ribs and pasteurize for 5-10 minutes.
Roll up the finished salad. We turn the jars upside down and wrap them tightly with a blanket. After complete cooling, they can be moved to a place for storing workpieces.

We suggest watching the video recipe for the dish (it differs slightly from the proposed option):

Easy to prepare, but very delicious salad made from tomatoes, eggplants and rice will be a wonderful decoration for any table! Even in the photo the dish looks very appetizing.

Cooking time: 2 hours
Volume: 6.5 l

Ingredients:

fresh tomato (1.5 kg);
eggplant (1.5 kg);
bell pepper (1 kg);
carrots (1 kg);
onions (1 kg);
round rice (0.5 kg);
basil (1 bunch);
vegetable oil (400 ml);
table vinegar, 9% (250-300 ml);
ground black pepper (20-30 g);
rock salt (100-120 g/to taste).

Preparation:

Wash the rice, pour it into a saucepan, add cold water and cook until half cooked - 10 minutes after boiling.
Wash the tomatoes, pour boiling water over them, remove the skin, and cut the pulp into cubes.
Wash the eggplants and cut off the stems. Cut the pulp into small cubes.
Wash the bell peppers, remove the core and seeds. Cut the pulp into small cubes.
Wash the carrots, peel and cut into small cubes.
Wash the basil, dry it with a paper towel and finely chop it.
Pour vegetable oil into a deep pan, heat it and add chopped tomatoes, eggplants, peppers, carrots, and onions. Mix the ingredients thoroughly and simmer for 15 minutes after boiling.
After time, add rice, basil, vinegar, black pepper and salt. Mix the vegetables thoroughly, bring to taste and simmer for another 15 minutes.
We wash and sterilize jars with lids.
Place the finished salad in jars and roll them up. Cover the containers with a blanket and leave until they cool down. Only after this can the workpiece be moved to the cellar, pantry or balcony.

The dish is ready!

A salad of tomatoes, beans and rice is not only incredibly tasty, but also healthy. Assorted vegetables in own juice It will appeal to both family and guests.

Cooking time: 7 o'clock
Volume: 5.5 l

Ingredients:

fresh tomato (1.5 kg);
carrots (1 kg);
onions (1 kg);
hot capsicum (2-3 pcs.);
red/white beans (600 g);
round rice (500 g);
garlic (1-2 heads);
dill/parsley (1-2 bunches);
vegetable oil (500 ml);
table vinegar, 9% (200 ml);
ground black pepper (20-30 g/to taste);
rock salt (80-100 g/to taste).

Preparation:

Wash the beans and soak them in cold water for 5-6 hours. Then we rinse, pour into a saucepan, fill with water in a ratio of 1:2 (water may evaporate and must be added). After boiling, cook the beans for 40 minutes.
Wash the rice, add water and leave for an hour.
Wash the tomatoes, remove the stems, cut the pulp into cubes.
Wash the carrots, peel and cut into small cubes.
Wash the capsicums, remove the core and seeds. Finely chop the pulp.
Peel the onion and chop into cubes.
We clean the garlic and pass it through a press.
Pour tomatoes, carrots, onions, peppers, garlic and beans into a deep container. Add vegetable oil, ground black pepper and salt. Mix the ingredients thoroughly and bring to a boil. After boiling, reduce the burner power to minimum and simmer the vegetables for 20-30 minutes.
Add rice and vinegar to vegetables. If necessary, adjust the taste of the dish (salt and pepper). Bring the salad to a boil again, reduce the power of the burner and simmer for another 10-15 minutes.

When you come home from work in the evening, tired and irritated, and then you also need to cook dinner, life seems like 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 future use, and together with them boiled potatoes will quickly feed your family and improve your mood. The aroma alone is worth it!

Salad with rice and vegetables for the winter

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

Preparation:
Wash the vegetables thoroughly and let them dry a little. Peel the carrots using a vegetable peeler (this will be faster) and grate on a coarse grater. Remove the seeds from the sweet peppers and cut them into thin strips. Peel the onion and cut into half rings. For cooking, use sweet, ripe tomatoes, then the prepared dish will have an excellent taste. Dip the tomatoes in boiling water for literally a few minutes to remove the skin, then chop with a blender or pass through a meat grinder. Cook the rice until it becomes crumbly, that is, almost cooked. Place the tomato mass in a large saucepan that you use for cooking salads, add salt, sugar, oil and vinegar and bring to a boil. Reduce the heat, let it simmer a little, then add the carrots and cook for 15-20 minutes. Next add to the total mass Bell pepper and cook again for 15-20 minutes. Next, add the onion and cook with the remaining ingredients for at least 30 minutes. After adding the next component - rice - simmer the salad for another 5 minutes and remove from heat. Place the salad in prepared sterilized jars and immediately roll it up with sterilized lids. Wrap the jars warmly and leave them until they cool completely.

The recipe for our next salad will be a real godsend for those who had a bumper crop of tomatoes this year, since you need as much as 5 kg of them to prepare. You need significantly less other vegetables. 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 and damaged areas cut out before cooking. You can add fresh herbs to the salad if you wish, and you can also make it less or more spicy by adjusting the amount of hot pepper at your discretion. Here, as they say, your salad - you know best.

Salad with rice, cabbage, vegetables and hot peppers

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

Preparation:
Place whole tomatoes in boiling water for a few minutes to remove the skin, and just carefully remove the skin from the rest. Pass the tomatoes through a meat grinder. After clearing the stem and seeds, cut the sweet pepper into thin strips; try to chop the cabbage into thin strips as well. Grate the 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 for cooking salads for the winter, mix the tomato mass and vegetable oil and let this mixture cook for 20 minutes after boiling. Then add the rest of the vegetables and cook for about 40 minutes. Cook the rice separately until soft and add it along with the remaining ingredients to the salad mixture. Cook for 10 minutes. The jars should already be ready by this time, which means: thoroughly washed and sterilized in any way familiar to you. Be sure to boil the lids before use. Place the finished salad in jars and roll up immediately.

The following recipe may somewhat surprise housewives by the presence of both beans and rice in it. However, this amazing preparation is not only tasty. It can kill two birds with one stone: it is both a luxurious appetizer and a stunning side dish. If you want your salad to be thicker, add less tomato.

Salad with rice and beans for the winter

Ingredients:
3 kg tomatoes,
1 kg of onion (preferably lettuce),
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 tbsp. l. salt,
½ pod of hot pepper.

Preparation:
With tomatoes, do the same procedure as in previous recipes, that is, put them 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, seeded, cut into thin strips, like carrots. Grind the garlic using a press. Soak the 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 mixture for 20 minutes after boiling. Then add all the other ingredients and cook for another 10 minutes. Place the hot salad in sterilized jars and roll up.

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

Salad appetizer with rice, zucchini and eggplant for the winter

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

Preparation:
Cut the eggplants, cabbage and zucchini into thin strips. Place the tomatoes in boiling water, remove the skin and pass through a meat grinder. Cut the peeled onion into thin half rings. Boil the 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 add the bell pepper and rice, plus another 20 minutes. While the salad is preparing, wash the jars thoroughly and sterilize them as you usually do. Boil the lids for 3-5 minutes. Place 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,
aromatic spices - to taste.

Preparation:
Slice green tomatoes small pieces, place them in a large saucepan, add oil and put on fire. Boil the tomato until the juice appears and the color changes, add dry washed rice and cook over medium heat for 10 minutes from the moment it boils. Meanwhile, grate the carrots on a coarse grater, cut the onion into cubes and add them to the total mass. Stir, wait until it boils and cook for another 10 minutes. After the time has passed, add salt, sugar, spices to taste and vinegar, mix thoroughly and cook over medium heat for 20 minutes. Place the prepared salad in jars and roll up. Turn it over, wrap it up.

Salads with rice for the winter are a real holiday for everyone: lovers of tasty and healthy food, those who don’t like to spend a lot of time standing at the stove, gourmet gourmets and true connoisseurs of bright autumn preparations.

Happy preparations!

Larisa Shuftaykina

Remembering the storage of food for the winter along with the pleasure of aromatic compote, the thought comes to mind about how labor-intensive this process is. Preparing a salad with rice for the winter will not be difficult for even the youngest housewife.

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 of this dish: from the most simple salads, to savory, spicy dishes.

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

The juice from pink tomatoes is more tender. You can also use tomatoes to “color” our salad yellow or orange, puzzling your friends!

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

An ordinary salad with homemade rice will be an excellent addition to your usual winter diet.

Ingredients:

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

Preparation:

Wash the peeled vegetables. Chop the tomatoes, boil, add salt, add sugar and cook for 10 minutes.
Cut the onion into rings, grate the carrots, chop the pepper into cubes.
Add carrots, onions and peppers to the tomatoes.
Add rice scalded with boiling water and simmer for another 25 minutes. Then pour in vinegar, stir, put in jars, and roll up.
With such yummy food, you are guaranteed a well-fed winter!

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

Ingredients:

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

Preparation:

Blanch the tomatoes and remove the skin. Peel the carrots and chop them large. We clean the zucchini and remove the seeds. Grind carrots, tomatoes, zucchini into puree in a blender or meat grinder. Chop the peppers nicely and wash the rice.

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

Pour boiling water over the jars and fill with salad.

It is more advisable to cook 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 tbsp.
Salt - 3 tbsp.
Vegetable oil -
Zucchini - 1 kg
Tomatoes - 2.5 kg
Carrots - 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.
Cloves - 10 buds
Vinegar 9% - up to 250 ml

Preparation:

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

Place all the vegetables in a saucepan and simmer for an hour over low heat. Add the washed rice and simmer for another half hour, add vinegar and stir.

Place the finished salad in jars, sterilize for 20 minutes and seal with lids, preferably screw ones.

The output will be approximately five liters of aromatic, tender winter salad with rice.

There is almost no vinegar in this salad. Salad is a very delicate lifesaver for every housewife.

Ingredients:

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

Preparation:

Soak the rice overnight or simply boil it until half cooked. Pour oil into a cauldron, add salt/sugar and bring to a boil. Place the chopped onion and grated carrots in 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. Place 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 this for yourself.

Ingredients:

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

Preparation:

Prepare the vegetables: peel, wash. Cut carrots and peppers into strips, onions into half rings, tomatoes into cubes.

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

Wash the rice and add to the seasoning. We also send salt, sugar, and tomatoes there. We wait until the rice is ready and put it in jars. After the cans have cooled, we lower them into the basement.

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

Ingredients:

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

Preparation:

Chop carrots and tomatoes and grind them in a blender. Chop the onion, pepper and fry in hot oil. Pour into the pan tomato juice, salt, sugar and washed rice. Having set the heat to minimum, put the pan and simmer for an hour, and to prevent the salad from burning, you need to stir it.

Place the finished salad in sterilized jars. Roll up the lids and place them on a shelf in the cellar.

This salad is spicy and sweet and is a piquant addition to your winter table!

Ingredients:

Sugar - 1 tbsp.
Salt - 3 tbsp.
Vegetable oil - 0.5 l
Tomatoes - 3 kg
Carrots - 1 kg
Sweet pepper - 6 pcs.
Hot pepper - 2 pcs.
Onion - 1 kg
Rice - 1 tbsp.
Vinegar essence - 1 tbsp.

Preparation:

Peel the onion, wash it and finely chop it. Chop the peppers, grate the carrots, and chop the tomatoes. Rinse the rice clean.

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

Place tomatoes, rice and pepper, salt, sugar in a pan and simmer for 40 minutes. Add a spoon vinegar essence and after five minutes we put the salad into jars for later rolling.

Have a nice feast!

Vegetables for salad should be juicy and crispy, but not watery. This way, you will not have excess moisture, which will distort the taste of the dish.

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

Ingredients:

Sugar - 200 gr.
Salt - 2 tbsp. l.
Vegetable oil - 200 ml
Tomatoes - 3 kg
Carrots - 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

Preparation:

We choose vegetables at the market: the juiciest and most beautiful, not wrinkled. We clean and wash them. Dry the vegetables on a paper towel and cut into strips, onions into half rings, and 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. Add washed rice and simmer for 35 minutes until all ingredients are cooked.

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 those who are a rare guest in the kitchen can cook it, just 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
Carrots - 1 kg
Pepper - 1 kg
Onion - 1 kg
Rice - 2 tbsp. (500 gr.)
Vinegar - 3-4 tbsp. l.

Preparation:

Grind the tomatoes and carrots in a meat grinder, finely chop the peppers and onions. Pour everything into a large saucepan to make stirring easier, and put it on gas.

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

Pour vinegar into the almost finished salad, simmer for 5-10 minutes, and place in ready-made jars.

You won’t get tired of preparing this salad with rice for the winter every year. It is juicy and pleasantly sweet in taste.

Ingredients:

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

Preparation:

Grind the tomatoes for juice. Dice the remaining vegetables. Cook the rice until done.

Place vegetables and rice in a saucepan, add juice, oil, salt and sugar. Simmer over 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 be infused and your guests will be impressed by your culinary abilities for a long time.

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

Ingredients:

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

Preparation:

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

Place a saucepan on the fire, pour in tomato juice, add onions, peppers, carrots, vegetable oil and cook for 45 minutes. When Vegetable mix boiled, add rice, sugar, salt and cook for half an hour, at the end add vinegar.

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

The salad is ready, all you have to do is wait for winter!

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

Ingredients:

Sugar - 200 gr
Salt - 3 tbsp.
Vegetable oil - 0.7 l (less possible)
Zucchini - 0.7-1.2 kg
Tomatoes - 3.2 kg
Carrots - 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)

Preparation:

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

For winter seaming, it is better to take medium-ripe, elastic zucchini. It is better to remove seeds from zucchini.

Salad with rice for the winter - zucchini

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

Ingredients:

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

Preparation:

Cut the zucchini into cubes. Chop the pepper, onion, and grate the carrots.

Boil the rice until half cooked, rinse under running water.

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

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

Add vegetables to the marinade and cook for 15-20 minutes. Add the rice, mix thoroughly and simmer for 45 minutes over low heat.

Place the salad in prepared, sterilized jars and wrap until completely cool (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
Carrots - 500 gr.
Pepper - 2.5 kg
Onion - 500 gr.
Long grain rice - 1 tbsp.

Preparation:

Place 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 the vegetables, pour in salted tomato juice, add rice and simmer for 25 minutes until the rice is cooked. Place the salad in jars, cover with a blanket, and leave for a day.

When going on a hike, you must have a “Tourist’s Breakfast” salad with rice in your backpack.

Ingredients:

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

Preparation:

We are preparing to prepare our “Tourist's Breakfast” salad: chop all the vegetables, putting them in separate bowls. Cook the rice until half cooked, rinse in cold water.

Take a large stainless saucepan of 6-8 liters, pour vinegar and oil into it.

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

Salad with rice for the winter is not only tasty, but also very filling.

Ideal with any side dish, meat, fish and even just with bread, it will be very tasty!

Salads with rice for the winter - delicious recipes

From this article you will learn:

Salad with rice for the winter - recipe with tomatoes and bell peppers

Option #1

Ingredients:

500 g rice
1 kg. tomatoes
1 kg. bell pepper
1 kg. Luke
1 kg carrots
0.5 l. vegetable oil
50 g sea salt
30 g sugar
6 tbsp. l. vinegar 9%
Ground black pepper, paprika

Preparation:

soak.
Peel the carrots and grate on a coarse grater.
Add oil to a thick-bottomed pan and simmer the carrots for 15 minutes. Peel and cut the onion into cubes, add to the carrots. Fry together for another 15 minutes.
Remove the seeds from the pepper and cut into cubes. Add to stewed vegetables and cook for 15 minutes. Chop the tomatoes and add to the carrots, onions and peppers. Simmer for another 15 minutes.
Mix the vegetables thoroughly, add soaked rice, salt, sugar, vinegar, black pepper and paprika. Cook for 15 minutes.
Place the salad while hot in sterilized jars and cover with boiled lids. Turn the jars over and wrap until cool.

Rice salad with vegetables for the winter

Option No. 2

Ingredients:

1 kg sweet pepper,
3 kg of red tomatoes (can be replaced with tomato paste – 200-300g),
0.5 kg of onions,
0.5 kg carrots,
300g vegetable oil,
1 tbsp. l.sugar,
6h. l. salt.

Preparation:

Chop everything, put it in enamel pan, add vegetable oil, salt and sugar
Bring everything to a boil and simmer for 30 minutes. on low heat.
Wash 1 tbsp. rice and add to vegetable mixture.
Continue cooking, stirring, for another 30 minutes.
Place in sterile jars, roll up and cool under a blanket without turning the jars over.

Note. For greater spiciness, you can add a little vinegar to the mixture before placing in jars or to taste

Salad with rice for the winter - video recipe

Prepare these delicious salads with rice for the winter using our recipes and share your reviews and suggestions!

Summer is in full swing, the season of vegetables, which means that many people in the CIS are making various preparations for the winter (all sorts of snacks, salads, sauces, etc.). In this article you will learn how to prepare a delicious salad with rice and vegetables for the winter.

And 3 popular ones will help with this step by step recipe with photos and videos. Everything is very simple, fast, as detailed and clear as possible. All you have to do is choose the option you like, repeat all the cooking steps, and then try it and roll it into jars.

What is the essence of this dish? Essentially it's simple vegetable stew with the addition of rice. By adding vinegar and sterilization, it can be stored in jars very for a long time. In winter, at the right moment, for example, for some holiday, the jar is taken out, opened, and as a result, a magnificent snack appears on the table! It is very aromatic, with a bright multifaceted taste and good nutritional value due to rice and healthy vegetables.

Winter salad with rice and tomatoes

Such winter salad also often called “Tourist’s Breakfast”. I don’t know why this is so, I’m not a tourist. And I know (and first-hand) that this is a very tasty dish - you'll lick your fingers!

Tomatoes, onions, carrots, sweet peppers - all this ultimately gives rise to a charming taste splendor, and rice adds thickness and satiety.

By the way, you can cook with both red and green tomatoes – it’s up to your personal discretion.

Required ingredients:

Tomatoes – 3 kg.
Onions – 1 kg.
Carrots – 1 kg.
Sweet bell pepper – 5-6 pcs.
Rice (long) – 1 cup;
Sugar – 150 g.
Salt – 3 tbsp. spoons;
Vegetable oil – 500 ml.
Vinegar – 1 tbsp. spoon;
Black or red pepper – 0.5 teaspoon, optional;

Cooking process

We start by cleaning, washing, cutting all the vegetables. Peel the onions and chop them finely. Some people like it in thin rings, while others like it in very small rings.

Peel the carrots, rinse with water and grate on a coarse grater. You can, of course, cut it into thin strips, but then the cooking time will increase slightly.

Remove the cores from the peppers and scrape out the remaining seeds with a knife. Chop thinly and finely, like an onion.

Wash the tomatoes, remove the remaining stems from the top, cut into small cubes or slices.

That's it, now let's fry the onions and carrots. Pour 0.5 liters of oil into a saucepan or stewpan, heat it, add the onion, fry for several minutes until soft and fragrant.

Add grated carrots, mix and fry for another 10 minutes.

It's the turn of peppers and tomatoes. Add washed rice here. Rinse the rice several times in advance with cold water. It is advisable that it be long and steamed - such rice retains its shape.

Mix everything thoroughly and leave to simmer for 15 minutes.

Add sugar, salt, pepper and stir. Let this vegetable stew cook for another 30-40 minutes. The rice should swell and soften.

5 minutes before cooking, add vinegar. When the time is right, remove from heat.

For now, you need to sterilize the jars and lids. This can be done using boiling water, a double boiler or a regular oven. Once the jars are ready, fill them with salad and screw on the iron lids.

Turn the jars over, cover with a towel and let cool gradually.

Here's a simple recipe. I’ll say right away that all other variations are prepared according to this scheme. The main thing is to decide on a set of vegetables. The more of them, the more varied the set, the more different spices and seasonings, the tastier the final dish will be.

Delicious zucchini salad with rice - a recipe for the winter

And here we will add young zucchini and a little garlic to the usual set of products from the previous recipe.

With zucchini it will be much tastier, and garlic will add piquancy and a deep aroma that whets the appetite.

If you wish, you can add hot capsicum, mustard and fresh herbs in the form of dill, parsley and the like.

Ingredients:

Zucchini (already peeled) – 3 kg.
Tomatoes – 3 kg.
Carrots – 1 kg.
Bell pepper – 3-4 pcs.
Garlic – 5 cloves;
Rice – 500 g.
Sunflower oil (preferably odorless) – 130 ml.
Sugar – 3-4 tbsp. spoons;
Salt – 2 tbsp. spoons;

How to make this salad

As stated above, the zucchini has already undergone all pre-processing, namely peeling and removing seeds inside. Some cook with the peel, some without it. If the zucchini is young and soft, you can leave the skin, otherwise it’s better to get rid of it.
Cut zucchini, tomatoes into small cubes, chop peppers, grate carrots. Either grate the garlic or then squeeze it out with a special press.
Boil the rice separately until half cooked and rinse with water so that it remains crumbly.
Place all the vegetables in the pan one by one, mix well, and bring this mixture to a boil.
Add salt, sugar, butter, any other spices. Stir and leave to cook for another 15-20 minutes.
Add the rice to the vegetables, stir again and leave to simmer for 35-45 minutes. Look at the zucchini, they should become soft. The rice must be cooked.
As you can see, in this recipe we cook without vinegar. But you can add it if you wish. This is also for taste (slight sourness) and will extend the shelf life if rolled for a long time.
As a result, after boiling, you get about 6 liters of finished salad. Place it in jars, close, cool and put in a cool, dark place.

By the way, I would like to advise you to look at others previously published on this site. And you can also do ! Delicious - you'll lick your fingers! And no less easy to prepare.

Fragrant and spicy salad with rice and pepper (for the winter)

Here the products are the same as in the first recipe, but their proportions have been changed. There is much more bell pepper here, and hot chili pepper is also added to it, as well as various aromatic spices.

This salad is prepared without vinegar, which makes it not only tasty, but also very healthy, because all these vegetables, even after heat treatment, retain a large amount of vitamins and minerals. Which will come in handy in winter.

We will need:

Tomatoes – 3.5 kg.
Onions – 1-1.2 kg
Bell pepper – 1.5 kg.
Carrots – 1 kg.
Hot pepper – 2-3 pods;
Vegetable oil – 1 cup;
Rice cereal – 1 cup;
Bay rice – 3 pcs.
Cloves – 1 teaspoon;
Pepper mixture (ground) – 2 teaspoons;
Salt – 3 tbsp. spoons;
Sugar – 6 tbsp. spoon;

Let's start cooking

All vegetables should be washed and chopped well. The size and shape of the pieces is at your discretion. It's better to grate the carrots.
Place all the vegetables in a large bowl. This could be a saucepan or even a metal basin. Bring to a boil.
Add all the seasonings and spices, simmer and stir from time to time. We wait 30 minutes.
Add rice, add oil, stir and cook for another 40 minutes.
At the end, we sterilize the jars, then put more in them hot salad. We close the lids, turn them over, cover them with a blanket and let them cool for a day. But you can do it without sterilization if you plan to eat everything in the next week. Of course, the volume of products needs to be reduced - where to put so much?

Video on how to make similar blanks

There are many videos on this topic on the Internet, but the principle and general process of cooking is the same everywhere. That’s why I advise you to watch this video – you won’t find anything more clear and understandable.