Ingredients

To prepare a vegetable salad with rice for the winter you will need:

fresh tomatoes - 0.5 kg;

onions - 0.5 kg;

carrots - 400 g;

sweet bell pepper - 0.5 kg;

rice (cereals) - 100 g;

rock salt - 1 tbsp. l. (without slide);

sugar - 100 g;

refined vegetable oil - 100 g;

vinegar 9% - 1-1.5 tbsp. l.

Cooking steps

Rinse the rice and add cold water(1:2) and boil for 5-7 minutes. Rinse the rice with cold water.

Place diced fresh tomatoes in a multicooker bowl (or saucepan).

Add sweet bell peppers and onions cut into small cubes here.

Grate the carrots on a coarse grater and add to the bowl (or pan) along with the prepared rice.

Next, add salt and sugar, pour vegetable oil.

Mix the salad. If you cook vegetable salad with rice in a slow cooker, set the “Stew” program for 1 hour. Cook until the end of the program closed lid. If in a saucepan, simmer the salad over low heat under a covered lid for 45-50 minutes from the moment it boils. During the cooking process (both in the slow cooker and in the pan), carefully stir the salad several times. 10 minutes before cooking, add vinegar.

Place the salad in sterilized jars and cover with boiled lids.

Jars with the most delicious vegetable salad with rice prepared for the winter, turn over and wrap until completely cool. This preparation is perfectly stored at room temperature in a dark place.

Enjoy your meal!

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 cook very 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? Basically, it's just a 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 through rice and healthy vegetables.

Winter salad with rice and tomatoes

This winter salad is 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 very tasty dish- real jam!

Tomatoes, onions, carrots, Bell pepper- 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 spicy here Bell pepper, 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

1. 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.
2. Cut zucchini, tomatoes into small cubes, chop peppers, grate carrots. Either grate the garlic or then squeeze it out with a special press.
3. Boil the rice separately until half cooked and rinse with water so that it remains crumbly.
4. Place all the vegetables in the pan one by one, mix well, and bring this mixture to a boil.
5. Add salt, sugar, butter, any other spices. Stir and leave to cook for another 15-20 minutes.
6. 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.
7. 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.
8. 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 remain gray even after heat treatment a large number 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

1. 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.
2. Place all the vegetables in a large bowl. This could be a saucepan or even a metal basin. Bring to a boil.
3. Add all the seasonings and spices, simmer and stir from time to time. We wait 30 minutes.
4. Add rice, add oil, stir and cook for another 40 minutes.
5. At the end, we sterilize the jars, then add still hot salad to them. 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.

Every housewife knows that preparing for the winter is a labor-intensive and energy-consuming process. Sometimes you don’t want to chop a pile of vegetables, tinker with jars, and then stand at a hot stove late at night, looking at the timer. What saves us is the realization that we don’t do this process regularly, and besides, there are recipes that are considered simple and easy, for example, vegetable salad with rice. The preparation for the winter, which we bring to your attention, will become a real salvation on a cold winter day when preparing dinner for a quick fix.

A snack that can become a regular guest on the table

This simple snack It is very beneficial to use as a hearty snack, because the ingredients include not only vegetables, but also rice. Housewives like to use this salad as a side dish for the main dish, or simply spread it on a sandwich. Now that we know how versatile it is to use, rice preparations should become a regular guest on our table. Let's start preparing the snack.

List of ingredients

To prepare the dish we need only the simplest ingredients:

If you are not sure that your family will deal with the jars without waiting for the New Year, preparing for the winter (salad with rice) can be supplemented with three tablespoons of vinegar.

Preparing vegetables

First you need to prepare the vegetables: remove seeds and peels and wash. Then you can proceed in two ways, as you like. You can prepare a paste-like mass from vegetables by passing them through a meat grinder, or you can chop them with a knife and use a grater. If you love aesthetics in a dish, spectacular appearance, then stick to the second option. The first option will reduce the overall cooking time.

Preparation for the winter: salad with rice. Cooking method

Finely chopped onions are placed in a cauldron or deep frying pan. Just enough oil is poured to fry the onions; the rest is added during the stewing process. A cauldron with a capacity of 6 liters can easily cope with the entire mass of vegetables at once. Therefore, if you have not yet prepared for the winter, a salad with rice can be a pioneer. After all, with a large cauldron, you don’t need to fry the vegetables one by one and then put them in the dishes.

Fry the onion over medium heat until golden or translucent, stirring with a wooden spatula to prevent it from burning. At this time, while the onions are browning in a frying pan or in a cauldron, you can grate the carrots on a coarse grater. Now it’s time to add the chopped carrots to the onions, stir, cover and let simmer for another 5 minutes. At this time, you can cut the sweet bell pepper into cubes.

Let's reveal a secret: if you grate the pepper on a coarse grater, the taste of our winter preparation will not be spoiled. The salad with rice, the recipe for which we are now presenting, can only benefit from this and acquire additional colors in its taste. All that remains is to combine the chopped pepper with the already simmered vegetables in a cauldron, mix again, cover with a lid and fry for another 10 minutes.

Now let's get down to the main vegetable ingredient and start chopping the tomatoes. There is one caveat here: tomatoes grown in your own garden have greater juiciness and fleshiness and less hardness of the peel. Store-bought tomatoes often suffer from excessive hearth density. Therefore, we will finely chop our own grown tomatoes or fruits purchased from a farmer with a knife, and pass the harder varieties through a meat grinder or grind them in a blender. Place the tomato mass in a cauldron, add the remaining vegetable oil, mix everything and continue to simmer.

Preparations for the winter: “Tomatoes with rice” salad. Final stage of preparation

Now you need to rinse twice cold water rice, and then pour boiling water over it in a separate pan. Next, you should tightly cover the bowl with the cereal and leave to steam for half an hour. If you want to speed up the process, you can boil the rice until half cooked for 10 minutes, no more. Check the readiness of vegetables visually. 10 minutes before the stewing is complete, add steamed rice to the cauldron. At the same moment, season the workpiece with salt and sugar, add pepper to taste. Total time The time spent with rice in a cauldron with vegetables should not exceed 15 minutes, so that at the end the snack does not turn into an unsightly sticky mass.

Sterilization of jars

It is best to opt for 800 gram glass jars. While the vegetables and rice are stewing, you can safely sterilize the container. Our preparation for the winter (salad with rice) should be placed in jars while hot. To roll up cans, you can use regular tin lids and a machine. To make life easier for housewives, we will omit the pasteurization process, turn the rolled up jars over onto the lid and wrap them in a cotton blanket. Leave it like this until it cools completely, maybe overnight.

Conclusion

One important point: If you are in the habit of tasting a dish before putting it in jars, do not be discouraged if the rice in the appetizer seems soggy. This is a normal phenomenon, because we agreed not to create porridge from the workpiece. While the jars cool, the rice will absorb all the necessary moisture from the vegetables and will be ready.

Our fast preparation ready for the winter (salad with rice). We move the jars to a cold place and wait for an opportunity to open them.

Among various preparations, the most popular are canned salads. Winter rice salad with various additives is an excellent appetizer that will become a complete lunch for the whole family. We will find out how to prepare it in this review.
Recipe contents:

Rice is a grain crop that is widely popular. It is used primarily for second courses, including the famous pilaf, risotto, and paella. Soups are also made from it - kharcho, rassolnik, and even borscht. However, in last years Rice salads have become especially popular. And not only instant cooking, but also in the form of a preparation for future use. This review will be devoted to preservation for the winter.

Salad with rice for the winter - dietary and delicious preserves, which can be prepared without spending a lot of time and effort. This preparation will help out if you need to quickly cook soup or cook pilaf. All you have to do is open the jar, add other ingredients and a delicious lunch is ready. The uniqueness of the dish lies in the fact that it is a hearty and tasty appetizer, ideal hot as a side dish and a cold salad. In addition, it can be prepared in a variety of ways, combining all kinds of products. Rice goes perfectly with cabbage, zucchini, tomatoes, sweet peppers and other ingredients.

Salad with rice for the winter - cooking secrets

The process of canning at home is quick and easy. Attention should be paid to the careful selection of vegetables that will be included in the dish. Spoiled vegetables will shorten the shelf life of the product. Therefore, you need to choose the ripest vegetables and carefully cut out inappropriate places.

Also, so that the preserved food does not deteriorate during storage and is stored longer, be sure to sterilize the containers and lids. Place the finished snack in sterile jars while hot. Cool at room temperature under a warm blanket and store in the cellar. If the snack is made in small quantities not for winter, then it is enough to cover it with a plastic lid, without rolling it with an iron one.

To make the preparation look beautiful, choose vegetables different colors. For a rich taste, use instead sunflower oil sesame or corn. If the snack includes tomatoes, then use meaty varieties. They are usually peeled and crushed or turned into tomato pulp.

Bell peppers, onions and carrots are peeled, chopped and sautéed, or boiled in tomato sauce. To add spice, garlic and chili peppers are added to the dish. Their quantity is regulated independently, based on personal taste preferences. Spices and herbs are practically not used for appetizers. Sometimes they add a little dried herbs, fresh herbs, seasonings... The main thing is not to overdo it, so as not to interrupt the taste of the snack.

First of all, you should choose the right rice so that the cereal does not turn into porridge during cooking. To do this, give preference to the long-grain variety. For example, the basmati or barakat variety. They contain less starch, do not get overcooked and look good in the finished dish. However, long grain rice is not as tasty as short grain rice. Therefore, some housewives choose round rice. It absorbs the taste and aroma of other components of the snack quite well. The rice also turns out tender and soft, but is often overcooked.

Before cooking the rice, remove any debris, if any. Rinse well with running water and soak in cold water for 2 hours to remove excess starch. Then the boiled rice will come out more crumbly and will not turn into a sticky mess. Then boil it for 20 minutes in a small amount of boiling water until half cooked.

• Calorie content per 100 g - 131 kcal.
• Number of servings - 3-4 kg
• Cooking time - 1 hour 15 minutes

Ingredients:

• Rice - 250 g
• Tomatoes - 8 pcs.
• Salt - 2 tbsp.
• Sunflower oil - 250 ml
• Carrots - 3 pcs.
• Table vinegar 9% - 4 tbsp.
• Sweet pepper - 3 pcs.
• Onions - 3 pcs.
• Sugar - 200 g

Step-by-step preparation of winter salad with rice and vegetables:

1. Pour boiling water over the washed tomatoes and remove the skins. Grind in a food processor or immersion blender, or pass through a sieve.
2. Peel the onion and cut into small cubes.
3. Wash the sweet pepper, remove seeds and membranes and cut into thin strips.
4. Wash the carrots, peel and cut into strips or grate on a coarse grater.
5. Wash, soak and boil the rice.
6. Salt the tomato mass, add sugar, pour in vinegar, oil and mix. Place on fire and boil.
7. Add carrots to the boiling tomato mass, stir and cook covered for 15 minutes.
8. Then add the bell pepper and continue cooking over low heat for another 15 minutes.
9. In 15 minutes to vegetable stew add the onion and cook for half an hour until the vegetables are tender.
10. Then pour oil into the prepared vegetables, add salt and sugar and boiled rice. Stir and cook for 5 minutes to allow the rice to absorb the vegetable juices.
11. Pour vinegar into the products and stir. Remove the pan from the heat.
12. Pack the prepared salad with rice and vegetables for the winter hot into sterilized jars, screw on with clean lids, turn upside down, cover with a warm towel and leave to cool.
13. Store jars in a cool place.

Salad with rice and zucchini will be an indispensable snack on winter days for the whole family. A snack will be a real salvation when you don’t have time to cook lunch or dinner.

Ingredients:

• Rice - 2 tbsp.
• Zucchini - 2 kg
• Onion - 2 kg
• Sunflower oil - 3 tbsp.
• Sweet pepper - 2 kg
• Tomatoes - 3 kg
• Salt - 20 g
• Vinegar - 40 g

Step-by-step preparation of winter salad with rice and zucchini:

1. Wash the zucchini and cut into medium pieces.
2. Peel the onion and cut into half rings.
3. Peel the sweet pepper from the partitions with seeds and cut into half rings.
4. Pour boiling water over the tomatoes, remove the skin and squeeze out the juice.
5. Pour the tomato juice into a saucepan and bring to a boil.
6. Pour in vegetable oil, add onion and cook for 15 minutes.
7. Season with sweet pepper and continue cooking for another 15 minutes.
8. Add the zucchini to the mixture and simmer for 10 minutes.
9. Add boiled rice, salt and cook the appetizer until full readiness cereals
10. Pour in the vinegar, stir and pour the hot mixture into jars, roll up the lids, wrap in a warm blanket and leave until cool. Transfer to the cellar for storage.

Rice and eggplant salad for the winter turns out very tasty. Absolutely everyone will like it, even gourmets. Thanks to this appetizer, you can prepare dinner in a hurry. To do this, all you have to do is fry the meat and open a jar of vegetables.

Ingredients:

• Rice - 200 g
• Eggplants - 1 kg
• Onion - 300 g
• Carrots - 300 g
• Sweet pepper - 1 kg
• Tomatoes - 0.5 kg
• Salt - 30 g
• Vinegar - 80 ml
• Vegetable oil - 180 ml

Step-by-step preparation of salad with rice and eggplant for the winter:

1. Boil the rice cereal.
2. Cut the eggplants lengthwise, add salt and leave for half an hour. Then rinse, dry and cut into cubes.
3. Remove the seeds from the pepper and cut into strips.
4. Peel the onion and cut into small cubes.
5. Peel the carrots and grate them.
6. Place the tomatoes in boiling water for a few seconds, peel the skins and cut into cups.
7. Pour oil into a cauldron, heat and add onions and carrots. Fry for 10 minutes.
8. Add eggplant and fry for another 10 minutes.
9. Add tomatoes and peppers to the ingredients and simmer covered for 20 minutes.
10. Add rice, salt and cook for 20 minutes.
11. Pour in the vinegar, stir and keep on the stove for 2 minutes.
12. Place the product in clean prepared jars and close with sterile lids.

Tomatoes with rice for the winter are a unique preparation that will become an excellent snack, a delicious side dish or a completely independent dish.

Tomatoes with rice for the winter - general principles of preparation

To prepare tomatoes with rice for the winter, you need two main ingredients - tomatoes and rice. The preparation may also include onions, bell peppers, carrots, and eggplants, zucchini, and mushrooms are often added. To add spiciness to the dish, add hot peppers and garlic. But it’s better not to overdo it with spices; a small amount of parsley, dill, black pepper, and bay leaves is enough. Some recipes contain cloves, rosemary, cilantro, in this case it’s not for everyone, but it’s better not to get carried away; you can add these ingredients only for flavor.

Tomatoes: used in the workpiece different types tomatoes, preference is given to red or brown varieties. The tomatoes are sorted, the stem is removed, spoiled areas are trimmed if necessary, washed and cut according to the recipe. To ensure that the fruit retains all its juices, use a sharp knife when slicing.

Rice: In order for the cooked rice to be soft and tasty, it should be properly prepared. First, you need to rinse the cereal thoroughly, then boil it. The water should be twice as much as the cereal. As soon as the liquid boils, reduce the gas and, stirring, bring the rice until cooked. The finished cereal is washed again and placed in a colander with small holes.

You can use any rice to your liking: short-grain rice best absorbs the smells and tastes of additional ingredients, but it is easy to overcook, but long-grain rice looks very beautiful in the preparation because it does not overcook, but in terms of taste this type is inferior to the first.

1. Tomatoes with rice for the winter “Assorted vegetables”

Ingredients:

Two and a half kg of tomatoes of the same variety;

A kilogram of young zucchini;

A kilogram of sweet bell pepper;

A little more than a kilogram carrots;

Half a kilo of onion;

350 ml grows. oils;

100-120 grams of salt;

120 grams of sugar;

300 grams of dry rice;

250 ml 9% vinegar;

Ten peas each of black and allspice;

5-8 buds of cloves;

Bay leaves.

Cooking method:

1. Rinse all vegetables thoroughly.

2. Peel the onions and carrots, remove the seeds and stems from the peppers, trim the ends of the zucchini.

3. Cut the vegetables: onion into quarter rings, carrots into large shavings, zucchini and tomatoes into cubes, and pepper into strips.

4. Pour oil into a large cauldron, add prepared vegetables, add salt and granulated sugar, cook over low heat for an hour, stirring the preserves from time to time.

5. Add peppercorns, thoroughly washed and boiled rice, and laurel.

6. Stir and simmer for another fifteen minutes.

7. Pour in the vinegar, stir, and place the tomatoes and rice in sterile jars for the winter.

8. Sterilize the jars with the preparation in the oven for twenty minutes, roll up the lids.

2. Tomatoes and rice for the winter with mushrooms

Ingredients:

Half a kilo of fresh forest mushrooms;

200 grams of rice cereal;

700 grams of tomatoes;

250 ml grows. oils;

700 grams of sweet bell pepper;

200 grams of sour cream;

60 grams of salt.

Cooking method:

1. Boil rice until cooked.

2. Boil the mushrooms in slightly salted water and chop them.

3. Peel the tomatoes and grind them in a meat grinder.

4. Cut the onion into half rings and the sweet pepper into thin strips.

5. Fry the onions together with boiled mushrooms until tender, add sour cream, salt, stir.

6. Pour oil into a deep cauldron, add tomatoes and peppers, simmer over low heat for about fifteen minutes.

7. Add mushrooms fried with onions, boiled rice, salt. Simmer for about half an hour.

8. Roll the finished tomatoes and rice into sterile jars while hot.

9. Cool under a blanket and store.

3. Tomatoes with rice for the winter with beans

Ingredients:

Three kilograms of tomatoes;

Kilogram onions;

One and a half kilograms of bell pepper;

700 grams of carrots;

A glass of dry rice;

An incomplete glass of beans;

Half a glass of sugar;

500 ml vegetable oil;

Salt (you will need 80-100 grams, to taste);

130 ml vinegar (9%);

Chili pod.

Cooking method:

1. Grate the peeled carrots into medium shavings, cut the onion into thin half rings.

2. Scald the washed tomatoes with boiling water and dip in ice water, peel the vegetables. Grind the pulp.

3. Cut the bell pepper into half rings, chop the garlic and chili into small cubes.

4. Boil the rice until half cooked.

5. Soak the beans for two to three hours, then boil until tender.

6. Pour oil into the cauldron, add the prepared ingredients, except for garlic and chili, and simmer for at least half an hour.

7. Pour in vinegar, add chopped garlic and capsicum.

8. Simmer the tomatoes with rice for the winter for another ten minutes, roll up hot.

4. Tomatoes with rice for the winter with eggplants

Ingredients:

Three and a half kilograms of eggplant;

Four and a half kilograms of tomatoes;

Three quarters of a glass of rice cereal;

Three kilograms of sweet pepper;

Two kilograms of onions;

250 ml sunflower oil;

200 ml 9% vinegar;

150 grams of sugar;

120 grams of salt;

Half a kilo of carrots;

Ground pepper, half a pod of hot pepper.

Cooking method:

1. Cut vegetables: peppers into squares, tomatoes into cubes, eggplant into bars, carrots into strips.

2. Heat oil in a cauldron, add onions and carrots. Fry until soft.

3. Add peppers, eggplants, tomatoes. Add some salt. Simmer for forty minutes.

4. Boil the rice until half cooked, place it in the vegetable mixture, add sugar, chopped chili and ground pepper. Simmer for another fifteen minutes.

5. Pour in the vinegar, stir everything thoroughly and put it into jars prepared in advance and roll up.

5. Tomatoes with rice for the winter with cabbage

Ingredients:

Five kilograms of tomatoes;

A kilogram of white cabbage;

120 grams of salt;

700 grams of onion;

One and a half kilograms of sugar;

A kilo of carrots;

Half a kilo of rice;

380 ml oil;

200 ml vinegar;

Chilli.

Cooking method:

1. Wash and peel the tomatoes, chop the pulp finely, or grind in a meat grinder.

2. Peel the peppers from seeds, cut into strips, and chop the chili.

3. Grate the carrots using a grater designed for Korean carrots, and chop the cabbage.

4. Pour oil into a cauldron or pan with a non-stick coating and heat it.

5. Add the pureed tomatoes and simmer, stirring, for ten minutes.

6. Add the remaining vegetables, salt and sugar, simmer for another three quarters of an hour.

7. Place half-cooked rice. After ten minutes of simmering, add vinegar.

8. As soon as the tomatoes and rice boil for the winter, mix the preparation thoroughly and place in a sterile container.

6. Tomatoes with rice for the winter with zucchini

Ingredients:

A kilogram of tomatoes;

A kilogram of sweet pepper;

A glass of rice;

600 grams of zucchini;

200 ml oil;

80 ml vinegar;

45 grams of salt;

Bay leaves.

Cooking method:

1. Peel the peppers and cut into strips.

2. Blanch the tomatoes, cut into small cubes.

3. Boil the rice.

4. Cut the zucchini into small slices. If the fruit is old, you must first remove the skin and remove the seeds.

5. Place all the vegetables in a cauldron, pour in oil, add salt. Stir and simmer for thirty minutes.

6. Add rice, simmer for another quarter of an hour.

7. Pour in the vinegar, stir, and put the tomatoes and rice in jars for the winter.

7. Tomatoes with rice for the winter “Simply”

Ingredients:

Four kilograms of tomatoes;

A glass of sugar;

700-800 grams of bell pepper;

A kilogram of carrots;

Half a kilo of onion;

50-60 grams of salt;

120 ml vinegar;

200 grams of rice.

Cooking method:

1. Blanch the tomatoes and chop them using a meat grinder or blender.

2. Cut the pepper into two parts, remove the seeds, cut into small cubes.

3. Peel and chop the carrots, chop the onion.

4. Pour the washed rice with cold water for an hour or two.

5. Fry onions and carrots in a cauldron in oil until soft.

6. Add pepper, fry, stirring, for five minutes.

7. Pour in half a glass of water, simmer for fifteen minutes, covering the cauldron with a lid.

8. Add granulated sugar and salt, add tomatoes, simmer for another 20 minutes.

9. Ten minutes before it’s ready, pour in the vinegar.

10. Before rolling, the tomatoes and rice for the winter should be mixed thoroughly.

8. Tomatoes with rice for the winter “Hot”

Ingredients:

Three kilograms of tomatoes;

Half a kilo of onions and carrots;

A glass of rice;

Three hot peppers;

Half a kilo of sweet pepper;

100 ml vegetable oil;

50 grams of salt;

Bay leaf, ground pepper;

100 ml vinegar.

Cooking method:

1. Peel the vegetables and cut into small pieces.

2. Chop the hot pepper.

3. Place everything in a saucepan, add salt, vegetable oil, vinegar and raw washed rice.

4. Mix everything thoroughly and place on low heat.

5. Simmer after boiling for half an hour. If the rice is undercooked, increase the cooking time.

6. Five minutes before readiness, add bay leaf and ground pepper.

7. Place the tomatoes and rice in jars for the winter and close the lids.

9. Tomatoes and rice for the winter with paprika and celery

Ingredients:

A kilogram of tomatoes;

Two kilos of sweet peppers;

700 grams of onion;

A glass of oil;

Three small bunches of greens - parsley and cilantro;

Three stalks of celery;

A glass of sugar;

Half a glass of rice;

Ten cloves of garlic;

Pepper and salt;

50 ml vinegar;

15 grams of ground paprika.

Cooking method:

1. Wash the peppers and tomatoes and cut into medium-sized pieces.

2. Cut the onion into half rings.

3. Boil the rice until done.

4. Heat oil in a cauldron, add onion, fry for five minutes.

5. Add pepper, simmer for five minutes, then immediately add tomatoes. Simmer for fifteen minutes.

6. Add chopped garlic, salt, sugar, rice, pour in vinegar.

7. Place the celery cut into rings.

8. Stir. Simmer for another fifteen minutes.

9. Roll up the prepared tomatoes and rice into sterile jars for the winter.

10. Tomatoes with rice for the winter with carrots

Ingredients:

Two kilograms of tomatoes;

Three kilograms of juicy carrots;

250 grams of rice;

80 grams of salt;

80 ml vegetable oil;

Half a glass of sugar;

60 ml vinegar;

Two or three onions.

Cooking method:

1. Heat the oil in a cauldron.

2. Add grated carrots and chopped onions and fry for ten minutes.

3. Add tomatoes chopped in a meat grinder, add sugar and salt.

4. Simmer for fifteen minutes.

5. Boil the rice and add to the cooking vegetables, stir, add vinegar.

6. Bring the tomatoes and winter rice to a boil, remove the cauldron from the heat, and place the mixture in jars.

7. Cool and store.

Tomatoes with rice for the winter - tricks and useful tips

None of the recipes include greens, but this does not mean that they cannot be added to tomatoes and rice for the winter. Add chopped dill or parsley leaves to taste, giving your preserves a bright summer look.

It is best to use tomatoes of the same variety and the same degree of maturity in one preparation.

Store tomatoes and rice in a cool place for the winter. This could be a basement or a refrigerator.

If used for cooking Bay leaf, before screwing it in, it should be removed. The fact is that over time, this spice gives off even more of its specific aroma, and this can slightly spoil the taste of tomatoes with rice for the winter, giving the preparation a bitter taste.

You should not simmer the ingredients for more than the time specified in the recipes, otherwise they will overcook and lose their properties. taste qualities.

Carrots can not only be grated, but also cut into small thin strips.

For preparing tomatoes with rice for the winter, only high-quality oil should be used.

It is best to place the hot workpiece in a warm or hot, freshly sterilized container.

If pepper is used in the preparation, you can take vegetables of different colors, so your preservation will be brighter and more interesting.

If you don't know what seasoning or spice to use, spoon it out vegetable preparation on different plates and try adding a different set of spices to each. This way you will determine the combination that is most suitable for you.