Home General issues Mackerel with vegetables for the winter, delicious recipes. Mackerel salad with tomatoes and carrots for the winter Mackerel with pearl barley and vegetables for the winter

General issues

Mackerel with vegetables for the winter, delicious recipes. Mackerel salad with tomatoes and carrots for the winter Mackerel with pearl barley and vegetables for the winter

Salad with mackerel is preserved for the winter by special admirers of fish appetizers and those who want to diversify the assortment of the pantry with original preparations. In winter, a jar with aromatic contents will come in handy when served with a side dish and will provide a quick and satisfying meal without unnecessary hassle.

How to prepare a winter salad with mackerel?

For the winter, the recipes are varied and usually simple, but require some participation from the housewife and at least minimal culinary experience.

The most difficult thing in preparing a snack is preparing the fish fillet, for which you need to gut the carcass and remove all the bones.
Before adding to the salad, the prepared fish is cut into cubes or cubes.
To accompany the mackerel, choose an assortment of vegetables, which are prepared individually or based on the requirements of the chosen recipe.

Winter salad with fresh mackerel

A delicious salad with fresh fish for the winter can be preserved with a standard set of vegetables, which will be offered by this recipe. Tomatoes can be grated, chopped in a blender, used tomato juice or chopped fresh fruits without skin. The form of cutting vegetables is also variable.

Ingredients:

mackerel – 2 kg;
tomatoes – 2.5 kg;
onion – 500 g;
carrots – 750 g;
sugar – ¼ cup;
butter – ½ cup;
salt – 1.5 tbsp. spoons;
vinegar 70% – 0.5 tbsp. spoons;
laurel – 3 pcs.;
peppercorns – 20 pcs.

Preparation

Chop tomatoes.
Add chopped onions and carrots, salt and sugar, add oil and simmer the mixture for 1 hour 20 minutes.
Add laurel, pepper, chopped fish fillet and simmer for another 40 minutes.
Stir in vinegar, heat the appetizer for 10 minutes, and place in sterile containers.
The sealed fish is wrapped warmly for a day.

Vegetable salad with mackerel for the winter

Alternatively, you can preserve it for the winter with the addition of sweet pepper and using already boiled fish fillets. The composition of the snack can be adjusted by adding seasonings other than those suggested, or the taste of the preparation can be adjusted by using less or more salt, sugar, or vinegar.

Ingredients:

mackerel – 2 kg;
tomatoes – 3 kg;
onions and sweet peppers – 1 kg each;
carrots – 2 kg;
sugar – 100 g;
oil – 300 ml;
salt – 40-50 g;
vinegar – 100 ml;
laurel, black and allspice - 3-5 pcs.

Preparation

The fish is gutted and boiled in water for 20 minutes, adding spices to the water if desired.
Separate the fillet from the bones and disassemble into slices.
Chop onions, carrots and peppers.
Add tomatoes chopped in a blender, butter, salt and sugar, cook for 40 minutes.
Add seasonings, fish, vinegar, and cook for 10 minutes.
Seal the salad with mackerel for the winter in sterile jars and wrap it up.

Winter salad with mackerel and tomatoes

Mackerel for the winter can be prepared in various proportions of ingredients, and in addition to tomato juice, simply chopped tomatoes without skin are added to the composition. It is preferable to add them together with fresh fish or 20 minutes before the end of the heat treatment of the workpiece.

Ingredients:

mackerel – 5 kg;
tomatoes – 4 kg;
onion – 1 kg;
carrots – 1.5 kg;
sugar – 100 g;
oil – 250 ml;
salt – 3 tbsp. spoons;
vinegar 70% – 1 tbsp. spoon;
peppercorns – 1.5 tbsp. spoons;
laurel – 5-6 pcs.

Preparation

Chop tomatoes, carrots, and onions.
Add oil, salt, simmer vegetables for 80 minutes.
Add laurel, pepper and mackerel fillets and simmer for 40 minutes from the moment of boiling.
Add vinegar 5 minutes before the end of cooking.
Roll up a tomato and fish salad for the winter in a sterile container and put it away under a fur coat for a day.

Salad with mackerel and pearl barley for the winter

A canned salad with mackerel and pearl barley for the winter will come at a time when you need to quickly feed your family, but there is no time to cook, or you need to come up with a hearty and nutritious snack for a long journey or to work. The cereal must first be soaked and then boiled.

Ingredients:

mackerel – 2.5 kg;
tomatoes – 1.5 kg;
onion – 0.5 kg;
carrots – 0.5 kg;
pearl barley – 300 g;
sugar – 100 g;
oil – 250 ml;
salt – 40 g;
vinegar 9% – 100 ml;
laurel and pepper - to taste.

Preparation

The pearl barley is soaked and boiled until half cooked.
Sauté onions and carrots in oil.
Add grated tomatoes, pearl barley, fish fillet, seasonings, salt and sugar, simmer the appetizer until the cereals and vegetables are ready, adding vinegar at the end.
Pack the salad with fish and pearl barley for the winter in steamed vessels, seal it, and wrap it until it cools.

Winter salad with mackerel and rice

Another lifesaver on the road, on a hike, or when you’re short of time is a prepared salad for the winter with fish and rice. In this case, it is preferable to choose steamed cereals or special varieties that hold their shape and do not become overcooked. Bell pepper will harmoniously complement the overall taste palette.

Ingredients:

mackerel – 2 kg;
rice – 600 g;
tomatoes – 2 kg;
sweet pepper – 1 kg;
onion – 600 g;
carrots – 600 g;
sugar – 100 g;
oil – 500 ml;
salt – 2 tbsp. spoons;
vinegar 9% – 120 ml;
bay and peppercorns - to taste.

Preparation

Grind tomatoes, vegetables, salt, sugar, oil, spices and fish fillet are combined in a saucepan.
Simmer the ingredients for 40 minutes.
Add boiled rice and vinegar and simmer the appetizer for 10 minutes.
Seal the rice salad with mackerel for the winter in a sterile container and wrap it.

Salad “Moryachok” with mackerel for the winter

Canned mackerel fish salad for the winter will have the most intense taste if the vegetables and fish are first browned in oil and then stewed in tomato. The composition can be supplemented with sweet pepper, boiled rice or pearl barley, adjusting the amount of salt, sugar and vinegar to taste.

Ingredients:

mackerel – 2 kg;
tomatoes – 2 kg;
onion – 0.5 kg;
carrots – 800 g;
sugar – 2 tbsp. spoons;
oil – 250 ml;
salt – 1.5 tbsp. spoons;
vinegar 9% – 3 tbsp. spoons;
pepper, bay

Preparation

Chop the tomatoes and boil for 20 minutes with the addition of salt and sugar.
Fry onions and carrots, and fish slices separately.
Place vegetables in a boiling tomato, and after 2 minutes of boiling, fish.
Throw in the laurel and pepper, pour in the vinegar and seal the salad after 10 minutes in sterilized containers.

Mackerel salad with beets for the winter

Prepared fish salad for the winter acquires additional taste, nutritional value and richness if its composition is supplemented with beets. Vinegar added during stewing will help preserve the color of the vegetable. The tomato complements the assorted vegetables already sautéed in oil. Instead of fresh tomatoes, sauce or paste diluted with water is suitable.

Ingredients:

mackerel – 2 kg;
beets – 400 g;
tomatoes – 2.5 kg;
onion – 600 g;
carrots – 1.5 kg;
sugar – 50 g;
oil – 200 ml;
salt – 40 g;
vinegar 9% – 100 ml;
laurel, coriander, allspice.

Preparation

Fry onions and carrots.
Add beets and vinegar and simmer covered for 10 minutes.
Add grated tomatoes, fish, and seasonings.
Simmer the ingredients for 50 minutes.
Place the mackerel salad into jars for the winter, seal it, and wrap it.

Eggplant salad with mackerel in winter

If you want to make an original and tasty salad for the winter, eggplant and fish are the perfect combination for this purpose. This preparation option does not contain fresh tomatoes and involves adding tomato in the form of paste. The final taste of the snack will depend on the seasonings used, which should be selected according to taste.

Ingredients:

mackerel – 3 kg;
eggplants – 2 kg;
onion – 2 kg;
carrots – 4 kg;
sugar – 10 tbsp. spoon;
oil – 400 ml;
salt – 6 tbsp. spoon;
vinegar 9% – 200 ml;
tomato paste – 400 g;
water – 1 glass;
spices.

Preparation

Chop onions, carrots, eggplants.
Pour a mixture of water and paste over the vegetables.
Add spices, butter, salt, sugar, mix and simmer for 30 minutes.
Add the fish fillet and simmer the appetizer for another 30 minutes.
Seal the salad in a sterile container and wrap it.

Winter salad with beans and fish

A prepared salad of fresh fish for the winter with beans turns out incredibly tasty. The beans should be soaked for at least 12 hours, changing the water from time to time, and then boiled until fully cooked in a large volume of liquid. For a piquant taste, you can add fresh herbs at the final stage of simmering.

Homemade preparations for the winter with fish are a great way to prepare dinner in a matter of minutes. An assortment of vegetables will allow you to feel the taste of summer, fish gives the salad a special piquancy. A balanced dish will become not only the basis for soup. You can quickly satisfy your hunger by using it as a filling for a sandwich, pizza or pie. It doesn’t take much time to prepare a salad with mackerel fish for the winter, and the whole family will appreciate the taste.

Simple recipe

Components:

1 mackerel;
3-4 tomatoes;
40 ml sunflower oil;
40 ml vinegar;
2 onions;
3 carrots;
3 tbsp. spoons of sugar, salt.

Cooking steps:
1. Clean the fish, cut off the head, fins, tail, remove the entrails and mucus film. Rinse thoroughly again under running water.

If removing the seeds is difficult, you can boil the fish first

2.Profile the fish, remove all large bones.

3. Peel the onions and carrots, cut into thin strips; for carrots, you can use a coarse grater.

4. Make cross-shaped cuts on the tomatoes, then pour boiling water over them. This will allow you to easily separate the skin from the pulp. Grind until smooth in a blender.

5.Heat a saucepan, add sunflower oil. First simmer the onions and carrots until they get a beautiful golden color. Then you can add the pureed tomatoes.

6.After 5 minutes, add sugar, salt, bay leaf, peppercorns. Cook with the lid closed for another 10 minutes.

7.Add the fish pieces to the saucepan and simmer along with the vegetables for 15 minutes. 7-8 minutes before the end you need to add vinegar.

8. Sterilize the jars, add the still hot prepared snack, and screw on the sterile lids.

9. Turn the jars upside down and wrap them in a blanket. After a day, you can put it in its usual position and hide it in a cool place - basement, refrigerator.

Savory preparation for the winter

Components:

mackerel;
8 tomatoes and bell peppers each;
3 onions and carrots;
180 ml sunflower oil;
80 ml vinegar;
4 tbsp. spoons of sugar and salt;
3-5 pcs. bay leaf;
5 pieces. peppercorns.

Stages:
1. To prepare the salad recipe, you need to gut the fish, remove the head and tail. Boil until tender in salted water along with bay leaves and peppercorns. Cool the mackerel and disassemble it into small pieces, removing all small bones.

2. Having selected ripe tomatoes, make notches in the area of the stalk. Immerse in boiling water for a minute, then remove with a spoon or ladle. The peel can be easily separated, of course, you can grind it in a blender, but for the ideal consistency it is still recommended to remove it.

3. Peel the onions and seeds from the peppers. Cut vegetables into thin half rings. Carrots can be grated or chopped into strips.

4.Pour oil into a stainless steel pan or deep saucepan. Once it is thoroughly heated, you can add vegetables. After simmering for 10 minutes, combine with tomato puree. Cook for another 10 minutes, then add mackerel, bay leaf, sugar, salt and pepper.

5.After 25 minutes from the start of the process, add vinegar, boil the salad together with the preservative for at least 8-10 minutes. Do not forget to stir periodically so that the mixture does not stick to the walls of the dish.

6.You should take care of suitable containers in advance. It is better to use small jars with a capacity of up to 0.5 liters. Wash thoroughly and sterilize over steam for 10 minutes each. Throw the lids into boiling water for 5 minutes.

When serving, you can add fresh basil, parsley, dill, cilantro to the salad.

7.Place the hot salad into the prepared jars and screw on the lids. Be sure to turn it over and cover it. Store in a cool, dark place. Can be served hot or cold with rice, spaghetti, potatoes.

Winter salad with eggplants

Components:

1 kg mackerel;
1 kg eggplant;
1.5 kg tomato;
bulb;
head of garlic;
200 ml sunflower oil;
150 ml table vinegar;
2 tbsp. spoons of sugar;
3 tbsp. spoons of salt;
3 pcs. bay leaf;
nutmeg.

Cooking steps:
1. A very simple snack that will delight you with a balanced taste. To prepare it, choose exclusively fresh fish to preserve the beneficial qualities of mackerel.

2.Remove the head, fins and tail, remove the entrails and mucous membrane. Carefully remove the top skin. Profile the carcass, cut into slices 3 cm wide.

3. Rinse the eggplants and cut into medium-sized cubes. Add salt and leave for 15 minutes. During this time, peel the onions and tomatoes, cut the first ones into cubes, and prepare juice from the tomatoes.

4.Pour oil into a saucepan, add washed eggplants and onions, mix well with a wooden spatula. After 15 minutes, add tomato juice, spices, salt, sugar. After another 10 minutes, add mackerel, the salad and fish are stewed for half an hour.

5. 10 minutes before the end, add vinegar and mix the ingredients thoroughly again.

6.You need to prepare the containers in advance; the jars must first be washed with baking soda or citric acid, and then sterilized.

To prepare the salad, choose medium-sized eggplants with shiny skin.

7.Place the uncooled salad into hot jars and quickly roll up. Don't forget to turn it over and cover it with a warm blanket.

8.Serve fish salad with eggplants, garnished with cilantro and parsley.

Fish salad with beets

Components:

mackerel;
2 beets;
3 onions;
carrot;
200 gr. tomato paste;
200 ml vegetable oil;
100 ml vinegar;
20 gr. Dijon mustard;
5 pieces. bay leaf;
8 peas of allspice;
20 gr. salt.

Cooking steps:

Gut the fish, profile it, boil it in salted water with a bay leaf.
Peel the beets and carrots, grate the root vegetables on a coarse grater. Remove onion skins and chop into half rings.
Heat vegetable oil (preferably olive) in a thick-bottomed saucepan and fry the vegetables for 5 minutes.
Then reduce the heat, add tomato paste, fish and spices. Simmer for 40 minutes with the lid closed, stirring the salad occasionally.
Then add vinegar and cook for another 10-15 minutes.
Distribute the aromatic dish into pasteurized jars, without wasting time, roll up. Place on the lids and wrap with a warm blanket. When the jars have cooled, you can store them in the refrigerator.

Fish preparation with rice

Components:

mackerel;
350 gr. rice;
5-6 large tomatoes;
2 carrots and onion;
3 pcs. bell pepper;
chilli;
garlic clove;
120 ml vegetable oil;
70 ml vinegar;
3 tbsp. spoons of salt;
nutmeg, pepper mixture, dried garlic, bay leaf.

Cooking steps:

1.For winter mackerel salad, choose large round rice. Rinse and steam with boiling water.

2. Gut the fish, remove the head, fins, remove skin and large bones. Boil in salted water with bay leaf.

3. Peel the tomatoes and grind through a sieve into a homogeneous paste. Cut carrots, onions, bell peppers into strips.

4.Heat oil in a saucepan, fry vegetables, add chopped garlic.

5.Then add tomato puree, spices, simmer for 10 minutes.

6.Combine the vegetable mixture with rice and pieces of fish, cook for another half hour.

7.Add vinegar and finely chopped chili 15 minutes before the end of the process, mix thoroughly with a wooden spoon.

8. Place the finished dish into the prepared container, roll it up until it stops, turn it over and place it on the lids.

You can get a delicious salad if you use steamed rice.

9.A hearty and tasty appetizer will become the basis for preparing a first course, salad or side dish.

Cooking secrets:

when preparing canned fish, it is important to follow all processes, otherwise there is a risk of infection with botulism;
for preparations, use small glass jars, wash thoroughly with baking soda, citric acid, mustard powder or water and vinegar;
rinse thoroughly under running water, then sterilize over steam, readiness can be checked by touching the bottom, it should be hot;
to prepare winter salad with fish, you can use fresh and frozen carcass, often replaced with other non-bony varieties, but gourmets prefer mackerel, its rich taste is in perfect harmony with vegetables;
tomatoes are an obligatory ingredient, you can make juice, puree or take ready-made paste, to get rid of the skin, the cooks make cuts and then scald them, after which the tomatoes are ground on a sieve or crushed in a blender;
It is better to store canned fish in the basement or refrigerator for no more than a year.

Vegetable salads made from fish (with mackerel) will delight you with unsurpassed taste. A hearty lunch in just 5 minutes, all you have to do is add aromatic herbs. You can add your favorite spices to recipes, creating harmonious combinations.

When you need to whip up something tasty and satisfying, many housewives come to the rescue with canned fish. They can be the basis of salads, soups, main courses or an independent snack, especially if they are already made with vegetables. However, when purchasing canned food in a 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 jar with a beautiful label. Even a high price cannot always guarantee a high quality product. For this reason, skillful housewives have already learned 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 canning any products for the winter, it is very important to strictly follow the technology. This is especially true if the canned food contains fish or meat. For this reason, before you start preparing mackerel salads for the winter, you need to study the recommendations of experienced chefs.

Instead of mackerel, you can use any other not too bony fish to prepare canned fish and vegetables for the winter, but gourmets claim that mackerel makes them especially tasty.
Before combining with vegetables, mackerel is most often boiled until tender and carefully disassembled into pieces. It is desirable that the pieces are not very small, but at the same time, bones should not be allowed to get into the snack. Options are possible when the mackerel is first cut, and then put raw in a salad and cooked until tender along with vegetables.
If rice or other grains are added to the salad, it becomes more satisfying. This snack, if heated, will completely replace lunch.
The cereal is boiled until half cooked before adding to the mackerel salad.
Vegetables for salad are usually cut into thin strips or grated. Carrots look more appetizing in a salad if they are grated for Korean appetizers.
Most often, mackerel salad includes tomatoes or tomato paste. It’s easier to prepare a snack with pasta, but with tomatoes it turns out tastier and healthier. Tomatoes usually need to be crushed until pureed. The easiest way to do this is with a blender or meat grinder, but if you grind the tomatoes through a sieve manually, the pouring consistency will be the most delicate. In any case, tomatoes must be peeled before chopping. This can be done as follows: cut the skin crosswise. Place the tomatoes in boiling water for 2 minutes, remove, cool and remove the skins by pulling the ends around the cut.
Any canned food will stand well only if cleanliness is maintained during its preparation. All ingredients must be thoroughly washed, dishes should be rinsed 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. A pantry, even if it is kept at a temperature below room temperature, is not suitable for storing homemade canned fish.

Classic recipe for mackerel salad with vegetables for the winter

Composition (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 it apart, removing all the bones. Divide the fish fillet into small pieces with your hands.
Wash the bell pepper, cut off the stems and remove the seeds. Cut the pulp of the peppers into thin strips or quarters of rings.
Peel and wash the 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 skins from the onion. Cut it into thin halves of rings.
Place the vegetables in a saucepan, stir and add sugar. Leave for a quarter of an hour so that they release the juice.
Wash the tomatoes, cut them, blanch them for a couple of minutes in boiling water. Place in a container of cold water to help them cool faster. Clean.
After cutting the tomatoes in half, remove the seeds with a spoon. Cut out the seal near the stem. Grind the tomato pieces in a blender or using a meat grinder.
Mix tomato puree with oil and pour it over the vegetables.
Place the pan with vegetables on low heat and cook them, stirring, for half an hour.
Add pieces of mackerel, vinegar, and spices to the vegetables. Salt the salad to taste. Cook it for another 10 minutes, stirring gently.
Sterilize the jars by first washing them with baking soda. Boil the lids.
Fill the prepared jars with hot salad and seal them tightly. Turn over and cover with a wool blanket. After a day, put it in the refrigerator or cellar.

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

Mackerel salad with beets

Composition (for 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 - to taste.

Cooking method:

Wash the beets, peel and grate.
After washing and peeling the carrots, also chop them on a grater.
Peel the onion and cut into small pieces.
Pour boiling water over the tomatoes, peel and puree in a blender.
Heat the oil in a thick-walled pan, add the onion and fry it over low heat until soft. Add carrots and fry vegetables for 5 minutes.
Add beets to the onions and carrots, pour in half the vinegar, add salt, stir.
Pour tomato puree over the vegetables.
Boil the fish in salted water, remove the bones from it, cut into not too small pieces, add to the vegetables when the tomato puree begins to boil.
Stew the vegetables along with the fish for an hour, 5 minutes before readiness, add the remaining vinegar and spices to the salad, stir.
Distribute the salad into pre-sterilized jars and seal 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 very tasty and not at all like store-bought canned food. For this salad, you don’t need to boil the mackerel first, but immediately cut it and cut it into pieces. Considering the duration of the heat treatment, there is no reason to fear that it will be damp.

Mackerel salad with vegetables and rice

Composition (for 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 the rice until half cooked.
Wash the fish, boil it in salted water with spices. Cool and cut, freeing from bones. Cut into small pieces.
Peel the onion and cut it into small cubes.
Cut the sweet pepper into strips after removing the seeds.
After peeling the tomatoes, turn them into puree using a blender or meat grinder.
Mix the tomato puree with half the oil and bring to a boil. Place the fish in it and cook for half an hour.
Meanwhile, fry the onions, carrots and peppers in the remaining oil. Place them in a saucepan with the other ingredients and stir. Simmer for 15 minutes.
Add rice, salt, vinegar and spices and continue cooking for another 15 minutes.

After this, the snack remains to be placed in sterilized jars, sealed tightly and allowed to cool upside down under something warm, for example, under a blanket. After this, 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 dish - thanks to the rice, it turns out to be especially satisfying.

Mackerel salad with eggplant

Composition (4.5 l):

mackerel – 2 kg;
eggplants – 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, and cut into small pieces.
Peel the eggplants, cut into cubes and soak for 20 minutes in salted water, then wash and dry.
Peel the onion and finely chop it.
Grate the peeled carrots on a coarse grater.
Stir the vegetables, sprinkle them with salt and sugar, pour in tomato puree, diluted tomato paste or thick tomato juice, and place on low heat.
After cooking the vegetables for half an hour, add mackerel to them and continue to simmer for another half hour. Stir the snack constantly to prevent it from burning.
Add vinegar essence, stir. After 5 minutes, pour into prepared jars.
Once sealed, turn the jars over and wrap them. Once cooled, store in the refrigerator or cellar.

This salad turns out very thick, almost without gravy, and satisfying. It can also replace the main course if reheated.

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

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. It is also wonderful as a main course in case of unexpected guests.

Any canning requires sterile cleanliness of utensils and products. This determines how well food will be stored in the future.

As for fish products, if you do not comply with 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 (without head);
1.5 kg. fresh tomatoes;
0.5 kg. turnip onions;
Carrots – 1 kg;
Bell 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 – 150g.
Beets – 100g.
Carrots – 300 gr.
Tomatoes – 750g.
Vegetable oil – 50 ml.
Vinegar 9% - 25 ml.
Salt and spices to taste.

The cooking technology is the same as in the previous salad.

Mackerel salad, rice and vegetables for the winter

Rice can be replaced with other grains.

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

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

Everything is prepared within 15 minutes and placed in prepared jars.

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Mackerel can not only be eaten fresh or salted, but can also be used to make many other interesting dishes. Canned food is great for adding to soup or for quick appetizers. Mackerel salad for the winter with vegetables has a pleasant taste, quick preparation and a wide variety of recipes. It is recommended to 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 goes 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 of people who have problems with the circulatory system. Regular consumption of the dish within normal limits has a positive effect on a person’s memory and metabolism, lowers blood pressure and strengthens blood vessels. In addition, it is useful to lean on fish for diseases of the musculoskeletal system and reduced immunity. Pregnant women, women during breastfeeding, and even children after 4-5 years are allowed to eat mackerel.

Mackerel is prepared at home in different ways: fried in a frying pan, baked in foil using an oven or grill, pickled and salted, and cooked in soups with fish. Pairs 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 the paste in a creamy sauce.

Recipes for delicious dishes

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

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

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

Cooking a dish with mackerel and vegetables

Carcasses should be prepared in advance: filleted or simply cut into small slices along with bones. The fish is washed well and the skin is removed. The onion is peeled and chopped into half rings, it is better to grate the carrots on a medium grater, and mix the vegetables together. The jars must be sterilized, put pepper and bay leaves on the bottom. Next, lay the fish and vegetables in layers. At the end, pour a spoonful of vegetable oil and salt. Fill with cooled boiled water to the top, cover with seaming lids (the rubber band must be removed) and place in an oven preheated to 150 degrees. Keep for about 1 hour, then remove and roll up the jars. Before cooling, turn them upside down. This recipe for winter salad with mackerel is considered a classic and can be supplemented with any products.

A vegetable salad with fish and pearl barley will be more satisfying. The cereal must first be soaked for several hours (or better yet, overnight) 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.

Winter salad with mackerel and pearl 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 seeds. Place the soaked pearl barley in boiling water and cook for fifteen minutes. Rinse the boiled pearl barley under hot water and set aside. Peel the tomatoes and puree them using a blender. Cut the onion into half rings, grate the carrots. Heat oil in a cauldron or thick-bottomed pan, add vegetables and keep on medium heat for 15-20 minutes. Then add pieces of fish, pearl barley and tomato puree, simmer for another 40 minutes. Don't forget to add salt and pepper, and add vinegar. Distribute the resulting mackerel salad with vegetables into sterilized jars, immediately roll up, turn over and leave until the jars become cold.

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

Salad with tomatoes

Another delicious simple recipe for a dish with tomatoes and fish that even a lazy housewife will like. The finished canned food tastes like cold fried mackerel with tomato sauce, but there is no need to fry anything. From these products you get 5 cans of 700 milliliters and one 500 gram. List of ingredients and step-by-step preparation:

tomatoes – 2 kg;
prepared carcasses – 3 pcs.;
carrots – 1.5 kg;
onions – 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 - several pieces per jar.

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

For the winter, it will be delicious to make a fish salad with eggplant, tomato paste and carrots. The indicated 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.;
eggplants – 1.5 kg;
carrots – 1.5 kg;
onion – 900 g;
tomato paste – 5-7 tbsp. l;
salt and sugar - 3 tbsp. l;
vinegar 70% - 1 tbsp. l.

It is recommended to use fresh mackerel, but frozen will do if there is no other option. It must first be cut and then defrosted. Wash the pieces, remove large bones and remove the skin. Eggplants should be rinsed under the tap, cut into large cubes and left for twenty minutes in water with salt. Then they need to be rinsed again and left in a colander to drain off excess liquid. Chop the onion into half rings, it is better to grate the carrots on a coarse grater. Place 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. Place over low heat and simmer for about 30 minutes, stirring. Throw in the fish fillets and cook for another half hour. It is necessary to carefully stir the dish so that it does not burn and the mackerel does not fall apart. Pour in vinegar and simmer for a few more minutes, then transfer the mixture into 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. Such dressings are often used for cooking soups, because such fish is ready to eat and quickly boils in the broth.