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Fresh mackerel salad with vegetables. Mackerel with vegetables for the winter. Mackerel, canned with vegetables

A very interesting option for preparing fish for the winter is a salad with mackerel and vegetables. In the future, it can be used in different ways, for example, you can quickly and easily prepare delicious fish soup by just adding potatoes and water. This snack is also very good as a snack - put it on bread and immediately forget about hunger.

To prepare a salad with mackerel for the winter, take the following ingredients.

Onions need to be peeled and cut into small cubes or thin strips, as you prefer. The mackerel needs to be washed, cut off the head and remove the entrails, place in a pan with salted water, bay leaf and peppercorns, cook for 25-30 minutes over low heat.

Fresh carrots also need to be peeled, washed and grated on a coarse or fine grater.

Tomatoes need to be pureed using a food processor or meat grinder. You can first remove the peel by putting the tomatoes in boiling water for 3-4 minutes.

Place chopped vegetables in a saucepan, add tomato puree, salt, sugar, spices and vegetable oil. Simmer over low heat for 15-20 minutes.

While the vegetables are stewing, remove the cooked fish from the pan and cool, remove the meat from the bones.

Add the fish pieces to the saucepan with the vegetables and stir with a spatula. Simmer for another 15 minutes, add vinegar at the end.

Place the vegetable and fish appetizer in sterile jars; it is convenient to use 500 ml containers. Screw or roll with sterile lids.

Put the preparations under the blanket, and after a day, hide the mackerel salad for the winter in a cool, dark place for further storage.

Mackerel salad keeps well until the next vegetable season or even longer.

Bon appetit!

I offer a recipe for delicious mackerel for the winter. When you don’t have time to cook, such a jar of fish with vegetables will always help you out. It’s very tasty with boiled potatoes and mashed potatoes, and you can also make soup from this mackerel.
We will need a pan with a thick bottom, ideally aluminum. I have a tall aluminum basin for the harvesting season, and I cook in it.
Wash the tomatoes, dry them and pass them through a meat grinder.

Wash the carrots, peel them, and grate them on a coarse grater.

Peel the onion and cut into cubes.

We cut off the head, tail and fins of the mackerel, gut it and wash it. Place the fish in a saucepan, add cold water, add salt to taste, bring to a boil and cook for 15 minutes.

Then we take out the fish, cool it, disassemble it into large pieces, removing the bones. I draw your attention to the fact that you need 2 kg of fish in its pure form without bones!

In a bowl (in which you will cook vegetables and fish), put carrots, onions, rolled tomatoes, add sugar, salt, add oil, mix. Place on medium heat and cook for 1.5 hours, stirring occasionally. Then add the mackerel and cook for another 20 minutes. 10-15 minutes before the end of cooking, add red pepper and bay leaf. Turn off the heat, catch the bay leaf, pour in the essence, stir.

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 a winter salad with fish, you can use fresh and frozen carcasses, 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.

Our fish menu includes stewed mackerel in tomato with vegetables for the winter. How do you feel about canned fish? If good, then this recipe is for you. with vegetables and tomato sauce - this is exactly what you need for winter evening gatherings with friends. This one is prepared from readily available seasonal vegetables. It turns out very tasty. Let's see how to preserve mackerel in tomatoes with vegetables for the winter...

To prepare canned mackerel we will need the following products:

2 kg of cleaned mackerel.
3 kg tomato,
1 kg peeled onions,
1 kg peeled carrots,
1 kg peeled bell pepper,
0.5 liters of tomato sauce,
250 ml olive oil (can be replaced with sunflower oil),
200 grams of sugar,
2 tbsp. heaped spoons of salt,
1 teaspoon allspice,
1 teaspoon peppercorns,
1 teaspoon (heaped) citric acid,
3-5 bay leaves.

How to cook mackerel in tomato with vegetables:

Cut the tomatoes, place them in a large container, pour boiling water over them and set aside for 5 minutes. After five minutes, transfer the tomatoes to cold water and peel them. Cut the tomatoes into small cubes.
Wash the bell peppers and remove the seeds. The weight of peeled pepper should be 1 kg. Cut the bell peppers into medium strips and place in a saucepan for stewing.
Peel the onions and rinse. The weight of peeled onions should be 1 kg. Cut the onion into small cubes and place in the pan with the pepper. Add tomatoes.
Wash and peel the carrots. Pass 500 grams of carrots through a coarse grater. Cut the remaining carrots into medium cubes. Place the carrots in the pan with the vegetables. Pour in tomato sauce, olive or sunflower oil, salt and add granulated sugar.
Place the pan with vegetables on the fire and cook for 40 minutes. Then add both types of pepper to the vegetables (adjust the amount of pepper to taste).
Place the cleaned fish in a saucepan with water (salt a little), put on fire, and boil for three minutes. Remove the fish and separate the meat from the bones.
Place the fish in the pan with the vegetables, bring to a boil and continue simmering, covered, for 40 minutes. Don't forget to stir gently.
Sterilize the jars as usual. Boil the lids and dry.
Before finishing cooking the fish, add citric acid to the pan. Stir, boil and place the fish and vegetables in prepared jars, roll up the lids. Wrap the jars in a warm blanket (you can wrap them in a jacket) and leave to cool.

Canned mackerel in tomato with vegetables is ready for the winter. Bon appetit!

For lovers of fish and canned fish, we suggest using our recipes, from which you will learn how to prepare canned mackerel with vegetables for the winter.

Everyone is accustomed to the fact that canned fish is purchased in stores, but they can also be prepared at home. This is a satisfying meal, but at the same time low in calories, suitable for everyone, even those who are watching their weight or observing religious fasts.

Mackerel is a commonly available fish that can be bought in almost any grocery store with a fish department, but when prepared at home it becomes a delicacy. What preserves can be prepared from mackerel? Whatever you want - salt, pickle, seal in jars for long-term storage. Today we will look at recipes for mackerel with vegetables for the winter.

Mackerel with carrots and onions for the winter

Ingredients:

mackerel – 4 pcs.,
carrots – 2 pcs.,
onion, turnip – 2 pcs.,
bay leaf – 4 pcs.,
black peppercorns,
salt,
Sunflower oil – 4 tablespoons.

Preparation

Mackerel fillet is defrosted and cut into small pieces.
Washed and peeled carrots are chopped on a coarse grater or cut into strips with a knife.
The onion is cut into thin half rings with a sharp knife.
Spices are laid out in sterilized jars (0.5 l), then pieces of fish and carrots and onions on top, one teaspoon of salt and a tablespoon of sunflower oil are added. And everything is filled with cold boiled water.
The jars should be covered with lids without rubber bands and placed in a cold oven. Set the regulator to 150 degrees and cook for 1 hour.
The jars are pulled out and closed either with plastic lids, or rubber bands are put on the lids and rolled up, covered, and after cooling the jars are put away in a cool place (basement, refrigerator).

Mackerel with eggplant, carrots and onions for the winter

Ingredients:

mackerel – 2 kg,
eggplants – 2 kg,
carrots – 2 kg,
onions – 5-6 pcs.;
sugar – 3 tablespoons,
sunflower oil – 400 ml,
tomato paste – 200 ml,
salt – 2 tablespoons,
vinegar essence – 1 teaspoon.

Preparation

The fish is defrosted, washed and cut into pieces.
Grate the carrots on a coarse grater. Finely chop the onion.
Eggplants are cut into small cubes.
All ingredients are placed in a pan, fish and vinegar are added later. Stew for 40 minutes, add mackerel and stew for another 40 minutes. Vinegar is added 10 minutes before completion.
The finished canned food is placed in 0.5 liter sterilized jars, closed with lids, and covered with something warm so that cooling occurs evenly and slowly. Chilled jars are stored in the basement or refrigerator.

Ingredients:

tomatoes – 3 kg,
carrots – 2 kg,
bell pepper – 1 kg,
onion, turnip – 1 kg,
mackerel – 2 kg,
sunflower oil – 200 g,
sugar -100 g,
vinegar 9% - 200 ml,
salt, spices to taste.

Preparation

The mackerel is defrosted, washed and cut into pieces. Boil in salted water for 10 minutes.
The tomatoes are minced in a meat grinder or crushed in a blender.
The carrots are chopped using a coarse grater or a Korean one.
Peppers and onions are cut into strips or half rings.
Vegetables are mixed with tomatoes and boiled for 30 minutes, mackerel, oil, vinegar and spices are added. And everything is stewed for 20 minutes.
Canned food is placed in sterilized jars, covered with lids, wrapped and cooled. Stored in the basement or refrigerator.

Mackerel with beets for the winter

Ingredients:

mackerel – 1 kg,
beets – 200 g,
carrots – 700 g,
tomatoes – 1.3 kg,
sunflower oil – 175 ml,
spices (mustard, coriander, peppercorns) to taste,
salt – 1.5 tablespoons,
vinegar 9% - 100 ml.

Preparation

Grind the tomatoes in a blender, place in a saucepan with a thick bottom, put on low heat, bring to a boil, add fish, grated beets and carrots, and fried onions to the tomato mixture.
Everything must be salted and spices added. It takes 1.5 hours to simmer; vinegar is added 3 – 4 minutes before the end of simmering.
The salad is placed in sterile jars, covered with lids, cooled and stored.

Ingredients:

mackerel – 1 kg,
tomatoes - 3 pcs.,
carrots – 2 pcs.,
onions – 1 pc.,
tomato juice – 200 ml,
sunflower oil – 2 tablespoons,
allspice – 5 pcs.,
sugar – 2 tablespoons,
bay leaf – 3 pcs.,
vinegar - 2 tablespoons,
salt – 2 teaspoons.

Preparation

Mackerel with vegetables and rice for the winter

In canned mackerel salads with vegetables, it is possible to add rice or pearl barley, as well as beans. Below is one recipe for mackerel with rice.

For this snack you will need:

mackerel – 1.5 kg,
carrots – 3 pcs.,
tomatoes – 1.5 kg,
bell pepper – 3 pcs.,
onions – 400 gr.,
sunflower oil – 200 gr.,
boiled rice – 300 gr.

Preparation

The mackerel is cleaned, washed, boiled in salted water, separated from the bones and cut into pieces.
Grind the tomatoes in a blender. They need to be boiled with 100 ml of oil for 10 minutes, the fish is laid out there and cooked for another 1 hour.
Grated carrots, sweet peppers cut into strips and onions in half rings are fried in the remaining oil.
Vegetables are added to the fish and everything is cooked for another 20 minutes, rice is added and cooked for 15 minutes.
The finished snack is transferred to sterilized jars, closed, given time to cool and put away for storage.

Canned mackerel with vegetables for the winter significantly frees up time for housewives, since you can very quickly prepare both breakfast in the morning and dinner when you come home from work.

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