Crispy canned cucumbers- the favorite preparation for the winter of many people. Especially now, when many people have their own summer cottages, and each one has a greenhouse with its own plantings. Just a few bushes can produce excellent harvests. And it is important to preserve this harvest.
We preserve it by sealing the grown vegetables in jars with different in delicious ways. And one of these is cucumbers in tomato sauce, or in tomato sauce. Of course, already made, or also turn out to be the most delicious. But the advantage of today's recipe is that they are cooked together with tomatoes, which we will process into sauce, and you will get a delicious tomato sauce.
You can drink it simply like delicious tomato juice, or use it as a preparation for first and second courses. That is, it turns out to be two in one, and the cucumbers turn out tasty and crispy, and the filling will not go to waste!
And although it takes a little longer to tinker with them than with the previous ones, it’s worth it. So let's cook them together. I make them every year. Not a lot, of course, but I try to make 3-4 jars. For a change. So that preparations of different tastes will delight us during the long winter season.
You can use both factory-made tomato juice and store-bought tomato paste for preparation. But today we will cook using fresh tomatoes. There have also been quite a few of them grown this year, so it’s better to make some from them. I’ll tell you how to make it from tomato juice or paste some other time.
Cucumbers in tomato sauce - recipe without sterilization
We will need (for a three-liter jar):
- cucumbers – 1.5 – 2 kg
- tomatoes - 2.5 kg
- salt - 3 tbsp. spoons
- sugar - 3 tbsp. spoons
- garlic - 1 head
- black peppercorns - 20 pcs
- allspice peas - 5 pcs
- red capsicum
- cloves - 6-7 pcs.
- horseradish leaves, currants, cherries, dill, tarragon
- vinegar essence - 0.5 teaspoon
- aspirin - 2 tablets
Preparation:
Try to choose small fruits for canning so that they have small seeds when cut, and give preference to fruits of the same size.
The quantities indicated are approximate, since more small fruits can fit in the jar, and fewer large ones. I never measure quantities in kilograms. How much fits in the jar means that’s how much is needed.
1. Let's start with them. The fruits should be placed in a large container (for example, a bucket) and poured cold water. The colder the water, the better. If it is possible to use spring water, then this will only add advantages to our preparation. There is no need to pre-wash them before placing them in water.
It is imperative to fill the cucumbers with cold water. As you know, they are 98% water. And even if we just picked them from the bush, they still need soaking to replenish this composition.
Soak freshly picked fruits for 4 hours. And if you bought them in a store, then the water loss there will be more significant, and they are soaked for at least 6 hours.
If they are not soaked, then the voids in the fruits can trigger the fermentation process, and such preparations can “explode”.
2. In the meantime, let's prepare the jars and all other ingredients. I have already told you how to wash and sterilize jars several times, and if you don’t know this, you can follow the link and read it. In this note, I will only remind you that it is imperative to sterilize jars and lids.
3. Choose tomatoes that are ripe, red, and fleshy. If you have your own tomatoes, it will be just wonderful! Wash them and remove the stem. And now we need to clean them of rough skin. To do this, place them in a small basin; you can make cross-shaped cuts on them. And pour boiling water over it. Cover with a lid and leave for 4-5 minutes.
4. Then drain all the water and remove the skin with a knife. It can be removed easily, and only upper layer. All the pulp remains intact.
5. Cut the tomatoes into two to four parts, depending on their size, and remove the place where the stalk is attached. Now the tomatoes need to be crushed to a puree juice. We do this using a meat grinder or blender. I do this using a meat grinder, since in this case I have 100% confidence that the filling will be homogeneous and without pieces of tomatoes.
Ideally, the resulting tomato juice is ground through another sieve to remove tomato seeds. But I think this is unnecessary. After all, we are not making tomato paste, where this procedure is required. Therefore, the seeds do not bother us when consuming this product, and therefore I do not remove them.
Leave the prepared tomato sauce until ready.
6. Wash all the greens, pour boiling water over the dill for 3 minutes and cover with a lid for 3 minutes. Place everything on a towel to drain.
7. Peel the garlic cloves. We prepare all the peppers and cloves. We try to prepare everything we need at once so as not to forget anything. And then I have a daughter, when she was still in at a young age I managed to preserve cucumbers, forgetting to put salt and sugar in them. And what do you think? The banks stood and did not explode. When they were opened, they received a surprise. Specially prepared soaked, crispy samples! Any experience is an experience, but my daughter learned how to can!
8. When the soaking time has come to an end, wash them under running water and cut off the “butts” on both sides. And sometimes I cut only on one side, this is when they are very small.
9. Place them on a towel to drain excess water.
10. In prepared sterilized and dried jars, place a piece of horseradish leaf, part of dill, three cherry leaves, a couple of currant leaves and two sprigs of tarragon on the bottom. If any of the above is missing, then it’s okay. The main ingredients are dill and horseradish. All other greens are additives that give the preparation a different taste. All of the listed ingredients grow in my garden, so it’s easier for me, I went and picked them when needed.
It is clear that horseradish and cherry leaves give cucumbers strength and do not allow the solution to become cloudy. Dill and currant leaves provide aroma and taste, but tarragon gives a slight hint of oak flavor. I specifically grow it for pickling.
11. Also put cloves and all the peppers on the bottom. Add a 2 cm piece of red pepper for aroma and taste. It doesn’t have to be fresh; you can cut off a piece of dried one. Only dried peppers should be thoroughly washed and doused with boiling water. To remove accumulated dust from wrinkled areas.
12. Now we begin to lay out the fruits quite tightly, but still leaving room for the tomato filling. It will not be as liquid as water, and it will be more difficult for it to penetrate into all free areas. Take this into account.
13. Place garlic cloves in the free spaces. Take a large head of garlic so that it has at least 10-12 cloves.
Sometimes cucumbers are laid out, alternating them with bell peppers or tomatoes. It turns out delicious too! Do it if you want. The recipe is exactly the same! Only tomatoes and bell peppers are added to the jar.
14. Spread halfway, and place another sprig of dill in the middle. Then fill the jar to the top, but not to the very neck. Again, to make it convenient to pour the filling. Place a little more dill on top, two cherry leaves and definitely horseradish.
15. When the jar is full, put water on the fire and bring it to a boil. And the tomato, which we also bring to a boil, then reduce the heat and simmer over low heat, with gentle gurgling for 20-25 minutes.
16. When the water boils, pour it into the jar right up to the neck, cover with a lid and leave to warm up for 10 minutes. Place the jar on a rag and periodically rotate it from side to side. At the same time, air bubbles will actively rise up. This is good, we don’t need air in the jar. It can start the fermentation process, which will lead to the lid lifting, and subsequently, if it is not opened, the jar will “explode”.
But nothing like this will happen to us, because we do everything correctly and carefully.
17. After 10 minutes, pour the water through the lid - a sieve with holes back into the pan and bring to a boil again. Boil water for 5 minutes and pour it into the jar again, again for 10 minutes. Put the kettle to boil in advance, because the second time you fill it, there may not be enough water. So we top it up from the kettle.
Rotate the jar again so that all the air that has not yet escaped comes out in small bubbles.
18. According to the rules, to make the filling, you need to add salt and sugar to the prepared tomato juice. But we don’t know exactly how much filling it will take to fill the jar. It depends on the size of the fruit and the degree of filling. Therefore, we will do it easier and for sure. Required quantity salt and sugar will fall into the jar in full.
19. After the allotted second 10 minutes, drain the water into the pan. And add the required amount of salt and sugar on top. We also crush aspirin tablets and add them on top.
I added aspirin to all previous similar recipes. Let me remind you that this does not affect the taste in any way, but it does affect the safety.
For all the time that I have been canning cucumbers and tomatoes, and this is probably about 35 years, nothing has exploded using aspirin! And this, you see, is a deadline!
Aspirin is an acid. And by adding it, you can add less essence as a preservative. In fact, I add essence only for taste, only 0.5 teaspoon per three-liter jar.
The cucumbers turn out not sour at all, and what is important, not soft, but hard and crispy! And of course, the added herbs, spices, sugar and salt - very tasty! Tomato juice also contains natural acids and is therefore also a natural preservative.
20. Pour boiled tomato juice. It should be boiling, not hot. It is important!
We carefully check that there are no “air pockets” left. Pour in gradually, see if an air bubble has formed somewhere, immediately rotate the jar. If you then fill the jar to the top, the bubble will no longer be expelled. A tomato is not water, it is heavy, and therefore a bubble cannot break through its thickness.
21. When filled to the top with tomato filling, leave 1 cm of free space at the top. Add vinegar essence, just essence, not vinegar! Swirl the spoon lightly to loosen it. And pour the tomato right up to the neck.
22. Cover with a sterilized metal lid. Let stand in this position for 10 minutes to allow any air that remains to escape.
Never open the lid again!
23. After 10 minutes, tighten the lid using a seaming machine. Then turn the jar over and place it under a blanket or blanket until it cools completely. Then we turn it over again and put it in an accessible place for 2-3 weeks for observation. During this time, the tomato sauce should not become cloudy or ferment. The lid should also not lift.
If this happens, then such products should absolutely not be eaten!
Follow carefully step by step instructions, and then this won't happen.
The workpiece can be stored at room temperature, but try not to place them near heating appliances. If there is a storage room or basement, then this ideal places for storage.
We still have water drained from the cucumbers. It is saturated with the aroma and taste of herbs; there is no need to pour it out. Add the required amount of salt to it, at the rate of 1 tablespoon per half liter of water, a little sugar, you can add dill, spices, and salt the cucumbers in this brine. The next day they will be tasty and lightly salted.
Cucumbers prepared for the winter can be eaten like snacks, serving them on a plate with any main course. You can also add them to dishes when preparing various salads, pickles and any main courses. Tomato sauce, which tastes like fresh tomato juice, only sweet and salty, can be simply drunk or used for cooking!
They turn out very tasty, crispy, aromatic. They remind you of summer and the countryside. It’s so great that we grew them for ourselves with our own hands. And they not only ate their fill in the summer, but also saved it for the long, snowy winter.
After all, you definitely can’t buy preparations like these in a store. These are our own, homemade ones. Grown by us, and prepared by us.
Therefore, grow, harvest and eat for your health!
Bon appetit!
Cucumber salad with tomato paste very popular at any time of the year. It is not necessary to cook it from expensive out-of-season vegetables. A tasty and affordable preparation can be prepared for the winter in summer season, when fresh cucumbers are in abundance and at an affordable price.
To keep the salad until the next harvest, it contains tomato sauce, vinegar, salt and sugar. Canning contains vegetable oil, which adds calories and prevents the salad from oxidizing and fermenting during long-term storage.
Cucumber tomate salad belongs to simple workpieces without sterilization. All ingredients are mixed, infused and cooked on gas for a short time. This salad cannot be overcooked. The cucumbers in the finished dish are soaked in spices and tomato notes of the sauce. Bright color, crispy texture and delicate aroma are the main advantages quick procurement from vegetables. You can also put tomatoes in tomato sauce on the same page with it. Only there the cooking technology is slightly different.
Exit. 3 liters:
- cucumbers – 2.5 kg;
- tomato paste – 0.5 l;
- salt – 1 tbsp. spoon;
- sugar – 0.5 cups;
- table vinegar 9% – 100 ml;
- vegetable oil – 0.5 cups.
Preparing cucumber salad with tomato paste for the winter
Fresh cucumbers fill with cold water for 30 minutes. During this time, sterilize the floor liter jars and seaming caps. Wash the vegetables with a brush or a new dish sponge.
It is better not to use spoiled and limp cucumbers for rolling.
Cut the cucumbers in half lengthwise and slice them into crescents. Slices can be from 0.7 to 1 cm thick. Pour a jar of sauce into a deep container for cooking salad, add salt, sugar, vinegar and cucumbers.
Dress the salad vegetable oil while stirring the ingredients. Leave the cucumbers to brew and soak in the sauce for 20-25 minutes. The salad can be infused longer, up to 40 minutes.
Then you can start the cooking process. Over medium heat, bring the salad to a boil and cook for 10 minutes, stirring occasionally so that the vegetables heat evenly and do not burn to the bottom of the container.
Divide the finished mixture into jars and immediately roll up. Turn the jars upside down to ensure the lid fits snugly. Wrap the roll until cooled. Store the preserves in a specially designated cool room without exposing the jars to sunlight.
Serve the preparation chilled no earlier than a month after preparation. During this time, the taste of the salad will become more tender and delicate.
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Any real housewife has in her cookbook more than one recipe for preparing cucumbers for the winter. Marinated, pickled, cucumber salad for the winter, in tomato sauce, with mustard, etc. All this can significantly diversify the winter menu of any family. Let's look at a few popular recipes:
Today I offer a recipe for a preparation that not only me, but also all my family and guests really like. The main feature of the preparation is that I cook it without vinegar. The recipe is simply necessary for those people for whom vinegar is contraindicated.
Cucumbers close without it thanks to tomato paste. They store well in an apartment. Have a gentle spicy taste. You can drink the brine or make a sauce for stewing meatballs or other dishes. The recipe is very simple, even a person who spends little time in the kitchen can prepare it. My step-by-step photo recipe is at your service.
Ingredients for 1 liter jar:
- cucumbers 800 gr,
- 1 onion,
- 1 horseradish leaf
- 2 dill umbrellas,
- 2 cloves of garlic,
- 7 allspice peas,
- 2 laurel leaves
- 300 ml tomato paste or juice,
- 2 tablespoons sugar,
- 1 tablespoon salt,
- 1 teaspoon cinnamon.
How to pickle cucumbers with tomato paste and onions for the winter
Wash the cucumbers and leave them in cold water for at least 2 hours.
Peel the onions, wash and cut into rings.
Place onion sliced into rings with the rest of the spices on the bottom. Place cucumbers on top and pour boiling water over them.
Wait 10 minutes, pour the water into the pan and boil again. Pour boiling water over the cucumbers again for 10 minutes, drain the water into the sink. We won't need it anymore.
Make the marinade: add sugar, salt, and cinnamon to the tomato paste. Stir well until sugar and salt are completely dissolved and boil.
An important point: if the tomato paste is very thick, then you need to dilute it with water until it becomes liquid.
Pour the boiling marinade into a jar with cucumbers.
Cucumbers with tomato paste for 20 minutes, cover with a lid. Wrap in a blanket for a day.
If there is no cellar, you can store it in an apartment.
Try making pickled cucumbers with tomato paste according to my recipe. You will definitely like them. The result is definitely worth the effort. Bon appetit!
We are what we eat, probably every second person on Earth knows this saying. By what each person eats, you can tell a lot of important things about him. For example, if a person does not have vegetables in his diet, then he does not care about his health, and a person who does not care about his health will most likely not care about the health of his loved ones. Ladies should take note that such a person is not suitable for living together. The same can be said about almost all those who consume fast food, fatty, fried and other junk food in immoderate quantities. We can conclude that a person is responsible if he watches his diet. But you should not assume that a vegetarian will be a suitable candidate for the role of a loving family man; it often turns out that such people are picky and too clean.
For future use, you can prepare not just tomatoes or just cucumbers, but combine one with the other, pouring tomatoes over the cucumbers.
🍁Cucumbers in tomatoes, recipe No. 1
Ingredients:
- Fresh cucumbers;
– 10 cloves of garlic;
– Allspice peas 6 pieces;
- 3 pieces bell pepper;
– 4 grams of chilli pepper;
- Tomato juice;
- Sugar;
The peppers are washed, the tops are cut off along with the stalks and seed nests. The seeds are also removed. The garlic will be peeled. The cucumbers are washed, placed in jars, hot pepper is added and boiling water is poured over them. Pepper and garlic are ground in a blender. Tomato juice is poured into the finished mixture. Sugar and salt are added. Water is drained from the cucumbers and allspice is added. Tomato juice is boiled and cucumbers are poured with it. Filled jars are covered with lids and sterilized. Half liter jars are sterilized for 15 minutes, 1 liter - 20 minutes, 3 liters - 35 minutes. After this, the jars are rolled up and turned upside down until completely cooled.
🍁Cucumbers in tomatoes, recipe No. 2
Ingredients:
– 2 kg of cucumbers;
– 1 kg of tomatoes;
– 70-100 grams of garlic;
– Vegetable oil - 0.5 cups;
– Salt – 1 tablespoon;
– 10 tablespoons of vinegar.
Tomatoes are washed and scalded with boiling water. After this, the peel is removed from them. The garlic is peeled, washed together with the tomatoes and passed through a meat grinder. For longer, the cucumbers are cut into small rings and added to the tomato-garlic mixture. Everything gets mixed up. Vegetable oil, sugar, salt and vinegar are added to the mixture. The mixture is placed on low heat and boiled for 5 minutes. After this, it is scattered into sterilized jars, covered with a towel and left to cool.
🍁Cucumbers in tomatoes, recipe No. 3
Products for marinade:
– Water – 1.5 liters;
– 200 grams of sugar;
– 200 grams of tomato paste;
– 200 grams of vinegar;
– Vegetable oil - 150 grams;
– Salt - 2 tablespoons.
The recipe is for 5 liter jars. At the bottom of each jar place dill and parsley, black peppercorns, and 1 clove of garlic. Next, the jars are filled with small cucumbers cut into quarters. Everything is poured with boiled marinade and sterilized for 40 minutes.
🍁Cucumbers in tomatoes, recipe No. 4
Ingredients:
– Tomato juice – 1 liter;
– Vegetable oil 0.5 liters;
– Vinegar 100 grams;
– Sugar 100 grams;
– 2-3 tablespoons of salt;
– Spices as desired.
Cucumbers are soaked in cold water and left for an hour. After that, they are washed and placed in jars with spices. Half of the cucumbers can be placed in jars whole, the other half is cut into circles about 1 cm thick. Mix all the ingredients for the marinade, bring to a boil, and pour in the cucumbers. It takes 15 minutes to sterilize half-liter jars, and 25 minutes for liter jars. After that they roll up.
🍁Recipe for cucumbers in tomatoes
Today I will tell you about how you can stock up on such a dish as cucumbers cooked in tomato for the winter. There are a lot of recipes for preparing this dish, but we will choose the best one in combination of time saving and taste.
Ingredients:
To prepare, you need to take about five kilograms of cucumbers and cut them into slices, then put them in a pre-prepared bowl. Next we send there 1.2 liters of tomato juice. You can buy it in the store, but juice is preferred homemade. Pour 0.25 liters of adjika there. Practice shows that purchased adjika, on the contrary, is more preferable in this case. We also need 100 grams of sugar in the same bowl, one tablespoon of salt and 100 grams sunflower oil. Next, you will need to place 100 grams of garlic and one tablespoon of vinegar into the vessel. This is where the list of ingredients ends.
Preparation:
We put it all on the fire and after the boiling process begins, we keep it for about seven minutes. Now we roll the result of our efforts into jars. That's all. Agree, it will take you a little time and effort. Personally, I prefer to mix this type of preservation with something. For example, with puree, fried potatoes or pasta. You can also add spices to taste, bitter before and any other variations of seasonings that change the taste according to your requirements. Cucumbers in tomatoes for the winter - best gift to myself.
🍁Recipe for canned cucumbers in tomato
Cucumbers should be washed thoroughly and preferably soaked for an hour or two in cold water. This is done so that the cucumbers become denser. You need to take four and a half kilograms of cucumbers. The ends of the cucumbers need to be cut off. Cucumbers that are too large should first be cut in half, and then cut lengthwise into four parts. Those cucumbers that smaller in size, you only need to cut lengthwise. Garlic for preservation must be pressed through a press.
Preparation:
We put absolutely all the ingredients except vinegar into a common bowl. This is one hundred and eighty grams of garlic, one hundred and fifty grams of tomato paste, two hundred and fifty milliliters of vegetable oil, one hundred and fifty grams of sugar, three tablespoons of salt, a teaspoon of hot paprika and a tablespoon of ground black pepper.
All this must be thoroughly mixed and put on fire. You need to stir the mixture periodically, but wait until the vegetables are boiled and the juice is released. After half an hour, you need to taste the tomato and continue to simmer for another fifteen minutes. After this you need to add one hundred and fifty milliliters of six percent vinegar. The cucumbers need to steep in the tomato for another fifteen minutes. After this, you can safely close them in jars. From the quantity of cucumbers given in the recipe, you can get nine half-liter jars. Bon appetit!
🍁What is needed to prepare assorted cucumbers and tomatoes?
Typically, cucumbers and tomatoes are used for this type of preservation. big size, but this fact should not be taken as a rule. For canning, we will need the amount of tomatoes and cucumbers that will be sufficient for the amount you have. three-liter cans, because, usually, jars of this size are used. In addition, we will need Bell pepper, three or more cloves of garlic and dill along with the stem and umbel. Seasonings in your arsenal should include four peppercorns, allspice and black pepper. We will need bay leaves at the rate of two leaves per jar, four tablespoons of salt, two sugar and three vinegar.
Step-by-step instruction:
Place dill, pepper and Bay leaf. Cucumbers should be placed vertically in the jar. The pepper should be cut into four parts and placed on the sides of the cucumbers. The next step will be to lay the tomatoes, but first you will need to pierce them with a toothpick at the stem. At this time, boiling water should already be ready in the pan. We pour the water into the jars with a ladle and close the lid for a while. Then pour the water back into the pan and boil again, adding sugar and salt. Now add a little marinade to the vinegar and pour it all together with water into a jar. We wrap it up, wrap it in a blanket and wait for winter. Cucumbers, tomatoes – an assortment that has no equal in the world of preservation.
🍁Sliced cucumbers in tomato
To prepare cucumbers in tomato sauce you will need: 2 kilograms of tomatoes, vegetable oil, salt, black peppercorns and ground black pepper, several heads of garlic, 700 grams of cucumbers, vinegar.
Preparation:
First of all, grind the tomatoes through a meat grinder and boil for 15 minutes, without bringing to a boil. After this, add chopped garlic, two tablespoons of salt, 150 grams of sugar, 200 grams of vegetable oil, half a teaspoon of ground black pepper, a few peas and a little vinegar. Now the filling should be boiled for 5 minutes. Meanwhile, the cucumbers need to be washed, dried and cut into pieces. Then add sliced cucumbers into the tomato and cook for another 5 minutes. After this, the filling needs to be simmered for about half an hour over low heat. It is important that the tomato sauce has the right flavor. It should not be too sweet or salty, but on the contrary, a little spicy. After the filling is completely extinguished, close it with a lid and let it brew for 10 minutes. Now pour the filling into jars and cover with lids. You can roll up the cucumbers in half an hour. After rolling, wrap the jars in a towel and leave to cool. The jars can be turned over if desired, and the sliced cucumbers in the tomato are ready.
🍁You can also use this method of preparing cucumbers in tomato sauce. Place dill, horseradish leaves, bay leaf in clean dry jars, add chopped garlic, 50 grams capsicum, a little hot pepper, and then add the already chopped cucumbers. Now you should prepare tomato juice, which needs to be salted and a little more spices added to taste. Pour hot, but not boiling, tomato juice into the jars of cucumbers. Now close the filled jars with a lid and place them in a bowl with hot water, and leave for half an hour. After this, seal the jars tightly, turn them over and leave until completely cooled.
We wish you bon appetit and successful culinary experiments!
Cucumber salad with tomato paste is very popular at any time of the year. It is not necessary to cook it from expensive out-of-season vegetables. A tasty and affordable preparation can be prepared for the winter in the summer season, when fresh cucumbers are in abundance and at an affordable price.
To keep the salad until the next harvest, it contains tomato sauce, vinegar, salt and sugar. Canning contains vegetable oil, which adds calories and prevents the salad from oxidizing and fermenting during long-term storage.
Cucumber tomate salad is a simple preparation without sterilization. All ingredients are mixed, infused and cooked on gas for a short time. This salad cannot be overcooked. The cucumbers in the finished dish are soaked in spices and tomato notes of the sauce. Bright color, crispy texture and delicate aroma are the main advantages of quick preparation of vegetables. You can also put tomatoes in tomato sauce on the same page, but the cooking technology is slightly different.
Ingredients:
- cucumbers – 2.5 kg;
- tomato paste – 0.5 l;
- salt – 1 tbsp. spoon;
- sugar – 0.5 cups;
- table vinegar 9% – 100 ml;
- vegetable oil – 0.5 cups.
Preparing cucumber salad with tomato paste for the winter
Soak fresh cucumbers in cold water for 30 minutes. During this time, sterilize half-liter jars and sealing lids. Wash the vegetables with a brush or a new dish sponge. It is better not to use spoiled and limp cucumbers for rolling.
Cut the cucumbers in half lengthwise and slice them into crescents. Slices can be from 0.7 to 1 cm thick. Pour a jar of sauce into a deep container for cooking salad, add salt, sugar, vinegar and cucumbers. Season the salad with vegetable oil, stirring the ingredients. Leave the cucumbers to brew and soak in the sauce for 20-25 minutes. The salad can be infused longer, up to 40 minutes.
Then you can start the cooking process. Over medium heat, bring the salad to a boil and cook for 10 minutes, stirring occasionally so that the vegetables heat evenly and do not burn to the bottom of the container. Divide the finished mixture into jars and immediately roll up. Turn the jars upside down to ensure the lid fits snugly. Wrap the roll until cooled. Store the preserves in a specially designated cool room without exposing the jars to sunlight. Serve the preparation chilled no earlier than a month after preparation. During this time, the taste of the salad will become more tender and delicate.