In their desire to make a reserve of "summer" vitamins for the winter season, many housewives come up with more sophisticated and time-consuming recipes. But the most important rule of conservation is that it is necessary to prepare the salad correctly in order to keep the maximum amount of useful substances in it. A simple, affordable and quick recipe for a salad of cucumbers and tomatoes for the winter is a classic conservation and a worthy option for any table.
About the taste of salad
The taste of the salad, prepared according to the recipe, is very bright. A small amount of vinegar gives the vegetables a sweet-sour taste, and they are crispy and elastic. A moderate amount of added spices makes the salad versatile and worthy of even the impeccable taste of a gourmet. 
Kitchen tools
For preparation and preparation you will need such kitchen equipment:
- cutting board;
- knife;
- a bowl or any other convenient mixing container;
- pre-prepared glass jars with a capacity of 0.5 liters;
- tin covers for preservation;
- pan;
- sealer key;
- warm terry towel or any other warm thing to cover preservation.
Such kitchen equipment is available in every home, so the conservation process does not require any additional financial costs.
We advise you to learn the recipes for harvesting tomatoes: green, salted in a cold way, and fermented; salad with tomatoes, tomatoes in their own juice, tomato juice, pasta, ketchup, tomatoes with mustard, "Yum fingers", adjika.
Ingredients
To prepare the salad according to the classic recipe you will need the following ingredients:
- cucumbers - 600 grams;
- onion - 150 grams;
- parsley - 1 bunch;
- garlic - 4 cloves;
- bay leaf - 4 pieces;
- dill (inflorescence) - 4 pcs;
- horseradish (root portion) - 1 pc .;
- tomatoes - 300 grams.
Large and overripe cucumbers are suitable for this salad, but the young ones will also be tasty. Out of such a quantity of ingredients, 4 cans of lettuce with a capacity of 0.5 liters will be released.
Did you know? To prepare the salad tomatoes, it is better to take slightly underripe. High density will allow them to keep a form when cooking.For each jar in the preservation process will need such spices:
- sugar - 5 mg (or 1 tsp);
- salt - 2.5 mg (or 0.5 tsp);
- ground black pepper - 1.2 mg (or 0.25 tsp);
- carnation - 1 inflorescence;
- coriander - 1 mg (or at the tip of a knife);
- vegetable oil - 10 ml (or 1 dessert spoon);
- Vinegar 9% - 10 ml (or 1 dessert spoon).
Learn how to prepare for the winter onions, garlic, horseradish, parsley.
Cooking method
The preliminary and initial stage is the preparation of the main ingredients:
- Cucumbers (if they are over-ripe) must first be washed peeled to get rid of excessive bitterness. Need to cut the tips.
- Rinse the tomatoes well and remove the stem, it is also necessary to cut the inside of the place where the stem is attached. It is recommended to cut off all the "imperfect" places from the vegetable.
- Peel onions and rinse under running water.
- Rinse the parsley under running water and dry on a paper towel.
- Garlic peel.
- Peel the horseradish root and rinse under running water.
Did you know? Bitter cucumbers gives the substance cucurbitacin, produced in response to stressful conditions of growth (heat and drought), which has a wide spectrum of biological effects on the human body - antitumor, analgesic, anti-inflammatory, etc.
Cooking salad base:
- Peeled cucumbers should be cut in a standard way - slices. To do this, the cucumber is cut lengthwise, and then across, the width of each piece should be 3-4 mm. When cutting, you should not cut it very finely so that in the process of preservation cucumbers do not lose their elasticity.
- Prepared tomatoes are also cut into large slices so that they do not lose shape. The width of the slices is not very important and can be 1 cm.
- The onion head is first cut in half, and then into strips, slice width of 0.2-0.3 cm.
- Parsley (whole bunch) finely chop and add to the other ingredients of the salad.
Important! In the process of preparing the base and filling the cans, you need to prepare in advance 1.5 liters of boiling water and a wide pot of boiling water for the sterilization process.
The resulting base must be gently mixed in a bowl with your hands so that all ingredients are evenly distributed.
Salad preparation:
- At the bottom of pre-prepared cans, garlic is cut into large pieces, in a ratio of 1 clove of garlic for every 0.5 l. jar. Also put on 1 pc. bay leaf, 1 pc. Fennel inflorescences (if there are dill seeds, they can also be put on a pinch), cut and put in each jar 2 cm of the root of horseradish.
- Half a can is filled with a uniform amount of vegetable mix. It is important to monitor the proportions, so as not to get at the output of a different composition of lettuce in banks.
- Spices for preservation are added to the resulting billet (proportions shown above): sugar, salt, black pepper, coriander, cloves, vegetable oil and vinegar.
- The second half of the jar to the "hangers" is filled with a vegetable mixture.
When the process of filling the jar is complete (also before the “hangers”), everything is poured with boiling water and placed in a pot of boiling water for sterilization.
Important! To prevent the banks from boiling against the walls of the pot or between themselves during the boiling process, a rag made of natural fabric should be placed at the bottom of the container.
After all the banks have been placed in the pan, the volume of boiling liquid in it should be brought to the level of 75% of the can height, i.e. just over half. 
Banks for sterilization are placed in a saucepan, being covered on top of tin lids, and kept for 10 minutes after boiling full water in a saucepan. When the sterilization process is completed, the banks take out and immediately close the key for preservation, then turn it over and set it upside down to cool under a warm cover for 1 day.
Video: cooking summer cucumber and tomato salad for the winter
What else can you add, or how to diversify the taste
Knowing the classic recipe for a salad of cucumbers and tomatoes, based on it you can make any other variations with the addition of additional ingredients to give a brighter and more saturated taste.
With bell pepper
The addition of bell pepper to the salad can add bright colors and taste to the preservation for the winter. For cooking will need:
- tomatoes (any variety and size);
- cucumbers (any variety and size);
- Bulgarian pepper;
- onion;
- black pepper (peas).
For the marinade (per 1 liter) you will need:- sugar - 1.5 tbsp .;
- salt - 1 tbsp. l .;
- Vinegar 9% - 8 tbsp.
The cooking process consists in filling cans with layers of vegetables. The width and number of layers depend on the height of the jar and the preferences of the hostess (or household).
1st layer - on the bottom of the banks are laid out sliced cucumbers. If the vegetables are too large, they can be pre-cut lengthwise into 2 pieces. 
Important! The width of the rings should not be less than 0.5 cm, so that during the cooking process they will not lose their elasticity.
2nd — black pepper is added in the amount of 8-16 peas on each jar;
3rd - tomatoes cut into large slices (4-6 parts, depending on their size).
4th - onion, sliced rings.
5th - Bulgarian pepper, cut into strips 1-2 cm wide.
To give color and originality of the layers can be alternated with each other.
Read also about harvesting cucumbers (lightly salted, salted in the cold way) and pepper (pickled, in Armenian, spicy).
The next step is the preparation of the marinade:
- In cold water, add sugar and salt.
- Bring the mixture to a boil and add vinegar to it (all the proportions shown above).
- The resulting marinade pour the prepared jars.
- Place them in a prepared in advance wide pot of boiling water and a rag on the bottom for the sterilization process.
- Hold cans with covered lids: 15 minutes after boiling for cans with a capacity of 1 liter, and 10 minutes after boiling for cans with a capacity of 0.5 liters.
- Upon completion of the sterilization, remove the jars from the pan, roll up the key (or screw it tightly - for the “twist-off” covers) and turn it upside down until it cools completely.
1 liter is enough to fill three one-liter cans.
Did you know? Vegetable sunflower oil for preservation can be used both refined and unrefined. Cooks still recommend taking refined, to emphasize the taste of vegetables. It is also possible to use other types of oils - corn, olive, linseed, sesame and others.
Video: cucumber and tomato salad with bell pepper
In tomato sauce
You can also supplement the recipe for preservation by adding tomato sauce to a cucumber and tomato salad.
Ingredients for cooking salad:
- cucumbers - 5 kg;
- tomatoes - 2 kg;
- Bulgarian pepper - 0.5 kg;
- onion - 0.5 kg;
- garlic - 1 head;
- black pepper (peas) - 10-15;
- chili pepper - 10 slices;
- 2-3 bay leaves;
- Coriander - 5-10 grains.
The number of ingredients can be any, but as a basis it is better to take these proportions.
For the preparation of tomato dressing-marinade will need:
- sugar - 1 cup;
- salt - 2.5-3 tablespoons;
- vegetable oil - 1 cup;
- Vinegar 9% - 0.5 cup.
The cooking process consists in such actions.
- Cucumbers and onions cut into rings.
- Garlic - plates.
- Grind tomatoes and bell peppers to a pasty state through a meat grinder or food processor.
- Heat the obtained tomato paste with bell pepper in a saucepan.
- After boiling in tomato paste add the prepared garlic, bay leaf, pepper (allspice and chili), coriander.
- Boil the mixture for 10 minutes.
- After boiling add the prepared onions and spices - sugar, salt, vinegar.
- The resulting tomato marinade boil for another 10 minutes.
- In boiling tomato paste, add cucumbers in small portions and boil for 15 minutes.
- Spread out into prepared, pre-sterilized jars, and roll up the lids.
Video: cooking cucumbers in tomato sauce
Banks with the salad prepared according to this recipe, you can not turn upside down, they are so well preserved.
What to bring to the table
A light salad of cucumbers and tomatoes contains a supply of "summer" vitamins and is a great addition to any side dish, meat and fish dishes.
It does not require a separate refueling, since Recipes contain vegetable oil. But for those who want to emphasize the piquancy of the dish, it is possible to add a small amount of vegetable oil and vinegar.
Did you know? The method of long preservation of products by adding vinegar has been known since the days of Egyptian civilization, and the first products for canning were meat and vegetables.
Each hostess tries to prepare healthy and tasty preparations for the winter. Summer salad of cucumbers and tomatoes is fairly simple to prepare, but very tasty dish in the winter season.
