Mackerel with vegetables stewed for the winter. Winter salad with mackerel. Mackerel salad for the winter with vegetables

Store shelves are replete with a variety of semi-finished products and canned goods, which are bought by citizens in incredible quantities. But it is not always, or even more correctly, rarely, that expectations are met by reality. Having opened a jar of the same canned food, you are surprised to notice that either there is almost no fish in it, or it looks far from comme il faut, or the canned food contains only bones. But it costs money! Therefore, if you really spend money, then get a return. The best alternative to store-bought jars is homemade fish and vegetables for the winter.

Recipe for salad with mackerel and vegetables for the winter

You can prepare a delicious salad for future use using absolutely any sea fish. The only important condition is the minimum number of bones. These can be either cod or salmon (red). However, it is with mackerel that the preparation is considered the most delicious.

Ingredients

Servings: – +

mackerel (carcass) 2500 g
bulb onions 500 g
fresh tomatoes 1500 g
carrot 1000 g
Sweet pepper 500 g
sunflower oil150 ml
sugar 50 g
table salt 20 g
table vinegar 50 ml
any spices to taste

Per serving

Calories: 229 kcal

Proteins: 15.8 g

Fats: 14.8 g

Carbohydrates: 8.4 g

2 hours 50 min. Video recipe Print

Rinse the fish under running water. Pay special attention to the place where the entrails were located - it is necessary to treat so that no blood remains. It should be noted that this amount of mackerel is given based on the already cleaned product - without head and intestines.

Place the fish in a pan of water and add salt. To give a more interesting taste with hints of spice, you can complement the composition with bay leaf and peppercorns. Boil for 20 minutes until done.

Let the sea creature cool, then cut the carcass. Try to select every single bone and remove the skin. Tear the meat into fairly large pieces - this way the fish will be more clearly visible in the canned food.

Now get to the vegetables. Separate the stalk of the pepper, cut out the internal partitions and remove the seeds, chop either into cubes or crosswise into strips.

Carrots also need to be cleaned by rinsing them first. It is best to chop it with a special Korean grater, but if you don’t have one in your kitchen utensils, cut it into thin, neat bars.

Chop the peeled onion into half rings.

This recipe does not use all the tomatoes - you need to make a paste from them. Of course, to make your task easier, you can take a store-bought equivalent, but then get ready for a slightly different taste. And there will be more benefits if you make tomato puree yourself. Therefore, blanch the tomatoes for a few minutes in boiling water, make a cut and remove the peel. Now chop it into a couple of pieces and remove the seeds from inside, you won’t need them. Grind the walls of the tomatoes in an immersion blender or pass through a meat grinder.

Place onions, carrots and peppers in one container. Sprinkle with granulated sugar. Leave for a quarter of an hour until the juice is released.

Place vegetables in a saucepan and add to them a mixture of tomato puree and vegetable oil (it is recommended to use only refined oil to avoid unnecessary extraneous aroma).

Turn on the burner and cook the vegetable mixture for about 30 minutes. Don't forget to stir with a spatula.

Add fish pieces, pour in table vinegar and season everything with spices. Cook the dish for 10 minutes.

By the time the mackerel salad with vegetables has come to its logical conclusion, you should already have sterilized jars and lids prepared. It is best to use half-liter containers.

Transfer the workpiece into them, seal it hermetically and turn it over. Wrap it up warmly and leave it to cool.

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Advice: If desired, you can make a more satisfying version of the salad by adding rice or pearl barley. The cooking process itself will not change fundamentally, just keep in mind that the cereal should first be brought to half-cooked quality by boiling it in lightly salted water. In this case, your preparation will not just be in the form of a salad, but as a full-fledged independent dish.

Instead of mackerel, you can take herring or make a preparation with the fish you like.

Recipe for salad with sprat and vegetables for the winter

One of the most accessible preserves, which are inexpensive in the store and delight in taste, is, of course, sprat in tomato sauce. The only thing that can be upsetting is that in store-bought canned sprat they mostly “float” along with their heads and entrails. Fans of such a delicacy can prepare it at home, all year round, because there is no particular abundance of ingredients and they are often available in bins. Preparing fish salad for the winter is no more difficult than any canned vegetable, and you can always watch videos or recipes with photos.

Energy value

Calorie content - 165.3 kcal;
Proteins - 11.2 g;
Fats - 60.5 g;
Carbohydrates - 15.6 g.

Number of servings: 21

Cooking time: 2 hours 50 minutes

Ingredients

Ungutted sprat - 2 kg;
Carrots - 500 g;
Beetroot - 250 g;
Onions - 250 g;
Fresh tomatoes - 1.5 kg;
Sunflower oil - ½ cup;
Granulated sugar - ½ cup;
Salt - 1-2 tbsp. l.;
Vinegar essence (70%) - 1 tsp.

Step-by-step preparation

If you have the opportunity to purchase already cleaned fish, then you can skip this tedious cleaning process by safely reducing the quantity by half a kilo. If not, then use a small knife to clean out the entire inside and remove the heads. Do not choose large specimens, otherwise they may fall apart during heat treatment and the appearance of the seaming will no longer be the same.
Using a meat grinder (or a blender as an option), turn the tomatoes into a homogeneous mass.
Cut the washed and peeled vegetables into small cubes. In this case, you shouldn’t chop it, because the salad will sit on the stove for several hours and you may end up with a shapeless porridge.
Place everything except the fish and vinegar into a saucepan and place over medium heat. Stir constantly. If you notice that the mass has begun to boil down significantly, set the burner indicator to minimum. Add salt (be sure to taste it; if the product is not salty enough, exceed the recommended amount) and add a couple of peppers. You can also add bay leaf there for spice.
After an hour, lower the sprat into the vessel, pour in the essence and cook for the same amount of time. In general, it will take you about 2 hours to prepare the product.
Meanwhile, take care of the containers. The jars must be sterilized after rinsing thoroughly. Taking into account that you are preparing a salad not only with vegetables, but also with seafood, you should follow sanitary standards even more carefully than usual.
Place the future canned sprat with vegetables in jars, roll them up, turn them over, and wrap them on all sides with a woolen blanket.

Important: Particular attention should be paid to the choice of fish. It is best to use fresh ones that have not been exposed to low temperatures. But if finding one is problematic, then you can easily resort to a fresh-frozen product. Under no circumstances should you defrost it in the microwave; let the fish reach the desired temperature on its own. In this case, the taste of the canned salad will not change, the only thing is that such fish are more susceptible to overcooking.

Having prepared homemade fish and vegetable wrapping at least once according to the most delicious recipes, you will radically change your view of store-bought jars, because not only the taste justifies, by the way, not such complicated manipulations, but also the fact that you know about the real quality of the product. Bon appetit!

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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 hearty 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

You can add rice or pearl barley, as well as beans, to canned mackerel salads with vegetables. 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.

We will prepare canned food with mackerel and vegetables for the winter. Probably, few people remember those times when store windows were lined with almost the only product that was sold in them. It was sprat in tomato. Soviet housewives managed to prepare many dishes from such canned food. They came up with a lot of sprat salads and fish pancakes, stewed with vegetables, and even cooked lean borscht.

Fortunately, those days have sunk into oblivion, and now we have the opportunity to prepare delicious favorite dishes for the whole family from a variety of products. But, flipping through an old culinary notebook, I discovered a very interesting recipe for making homemade canned fresh fish with vegetables and tomato juice.
Of course, I immediately became interested in this recipe and immediately prepared a delicious fish appetizer. Although, it can be stored for quite a long time, but as it turned out, we ran out of it very quickly and had to cook it again. I’ll say right away that preparing canned fish is a completely simple process, but you always have a practically ready-made dish in the refrigerator for the table. You can simply take it out of the jar and serve it as a snack, or you can use it as a filling for a delicious fish pie. Moreover, we will put both fish and vegetables in the filling, and also add finely chopped herbs, pieces of hard cheese and spices.

To prepare such a snack, you can take any fish, for example mackerel. First we need to go to the store and choose good fresh frozen mackerel. This fish has a beautiful bright skin color, light, clear eyes and does not contain foreign odors. And its carcass has elastic meat. Try pressing your finger on the fish; if the dent quickly disappears right before your eyes, then the mackerel is really fresh.

Since this fish has a specific smell, we will first boil it with a small amount of salt and vinegar, and then stew it with vegetables and.

By the way, you can use homemade canned food for cooking, it will be healthier and tastier than store-bought.
We transfer the finished fish with vegetables into sterile jars and after a day we take them out for storage in a cold place.
From the specified recipe, two 300 ml cans of mackerel are obtained.

Ingredients:
- fresh frozen mackerel fish - 1 piece,
- turnip onion - 1 piece,
- carrot root - 2 pcs.
- ripe tomato fruits - 3 pcs.
- tomato juice - 200 ml,
- vegetable oil - 2 tbsp. l,
- granulated sugar - 2 tbsp. l,
- rock salt - 2 tsp,
- table vinegar 9% - 2 tbsp. l,
- bay leaf - 3 pcs.

When the fish has cooled, remove the bones and cut it into small pieces.

Chop the peeled onions and carrots.

Cut ripe tomatoes into slices.

Sauté vegetables in a saucepan.

Then pour in tomato juice and add all the spices, salts and granulated sugar.

Simmer the vegetables until completely soft for 15 minutes.
Place the disassembled fish into this mixture and simmer everything together for another 15 minutes.

Then pour in table vinegar, mix and place hot in sterile jars.

We close the jars with lids, turn them over and cover them with a blanket. The next day we take the canned food into the basement for storage.
Bon appetit!

Starinskaya Lesya

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.

Today we are considering such preparation options as mackerel with vegetables for the winter. Recipes for canned food for the winter make it possible to enjoy the taste of summer during the winter cold by preparing various preserves for future use in the form of vegetables, fruits, and even meat and fish.

Canned mackerel with vegetables, rice, and prefish is very tasty. These are tasty and satisfying dishes that can be simply heated immediately after opening the jar, and you will have a complete lunch.

Mackerel with eggplants

Products:

2 kg mackerel
1.5 kg of blue ones and the same amount of carrots
400ml oil
Luchka 1kg
200ml tomato
2 tablespoons salt
3 spoons of sugar
Spoonful of bite essence

How to cook:

Defrost the fish, wash it, and cut it into pieces. Three large carrots, finely chop the onion, and cut the blue ones into cubes.
Place everything except the mackerel and vinegar into the pan, boil slowly for 40 minutes, then add the mackerel and cook for the same amount of time. At the end, pour in vinegar and seal after 10 minutes. By this time you should have already sterilized the jars with lids. Wrap it up, cool it, move it to the basement.

Mackerel with tomatoes

You will need:

3 kg well ripe tomatoes
2 kg carrots
1 kg of onion and sweet pepper
2 kg mackerel
200 g butter (take peeled sunflower oil)
100g sugar
200ml 9% vinegar
Salt, spices as you like - to your taste

How to cook:

Thaw the fish, cut into pieces and boil in water with salt.
Pass the tomatoes through a meat grinder, the carrots can be cut into thin strips or grated on a Korean grater, the peppers can also be either strips or half rings, as you like, onions in half rings.

Dip chopped vegetables into chopped tomatoes and boil for half an hour. Then simmer the fish, oil, vinegar, all the spices, and boil everything together for another 20 minutes, taste for salt, spices - maybe you’ll want to add something else.
While all this stuff is cooking, you will sterilize the jars with lids. Then just lay out the hot mixture and seal it, store it in the basement.
Great recipe: .

Mackerel with pearl barley

Mackerel 4 kg
Ripe tomatoes 3 kg
Juicy carrots 1 kg and the same amount of onions
Vinegar 100g
Sugar 200g
Salt 2 spoons
0.5 kg pearl barley
0.5 l oil
Tomato juice (to cover the salad)

How to cook:

Rinse the pearl barley, pour boiling water over it, and let it sit and steam until the last minute.
Wash the fish and cut into pieces.
Grind the onion and carrots through a blender. Boil the tomatoes for 20 minutes.
In a large saucepan, fry the onion with carrots, add tomatoes, pearl barley, mackerel cut into pieces, salt, sugar, fry some more, pour in tomato juice and boil. Add vinegar, turn off. Place in pre-sterilized jars and seal.

Mackerel with beets

Products:

1 kg fish
200g beets
1.3 kg ripe tomatoes
300g onion
700g carrots
175ml oil
3.5 tablespoons each of 0% vinegar and sugar
Salt 1.5 tablespoons
Bay leaf, coriander, mustard, peppercorns.

How to cook:

We put the tomatoes through a meat grinder and boil them in a saucepan. Then we send there the fish cut into pieces, grated carrots and beets, finely chopped and fried onions, salt, butter, all the spices, and cook slowly for 1.5 hours. Pour in vinegar and seal in sterile jars. Wrap up. Cool. Store in the basement.
Another excellent preserve: url= finger-licking recipes for zucchini for the winter.

Mackerel in marinade

4 jars of 0.5 l
4 mackerel
4 tablespoons oil
4 bay leaves
2 onions and carrots each
Peppercorns, salt

How to cook:

Wash the fish, defrost, cut into pieces.
Wash the carrots and cut into thin strips and the onion into half rings.
Sterilize the jars with lids and can be placed separately in containers: bay leaves and peppers, pieces of fish, onions, carrots. Now put salt (tsp) and oil (tbsp) into each jar and fill with cold boiled water.

Remove the rubber rings from the lids and cover the jars with lids. And put it in a cold oven. Turn on the mode at 150g. and let it languish there for an hour. Take it out, insert the rubber rings into the lids, roll them up, cover them.

Mackerel with rice

Full lunch or dinner option. Tasty, fast, simple.

Mackerel1.5kg
Tomatoes 1kg
Onion 400g
3 sweet peppers and the same amount of carrots
Boiled rice 300g
Refined butter 200g
2 spoons of apples. bite
4 spoons of sugar

Clean the fish, cut it, boil it, cook the rice completely.
Remove the skins from the tomatoes and grind through a meat grinder. Boil half the oil with tomato puree for 10 minutes, add fish, cook for 1 hour.
Chop the vegetables, fry, add to the fish and cook for 20 minutes, add rice, boil for 15 minutes. Place everything in sterile jars and seal. Wrap until cool, store in the basement.
Also an excellent option for preservation.