Mackerel salad with vegetables for the winter: on the road, for dinner, and to the office for lunch

Vegetable salad with mackerel for the winter is a divine preparation. In addition, this is not only a snack, but also a whole dish. You just have to open it, heat it in the oven and the best dinner is already on the table! Mackerel salad for the winter with vegetables is inexpensive, convenient and satisfying. And there are plenty of varieties of similar marinated dishes.

Everyone is used to the fact that canned food is on store shelves, but it is much easier to prepare it at home. This is a hearty meal, and at the same time low-calorie, suitable for everyone, even those watching their figure.

The key to success is to buy excellent fish, because it is better not to cook at all than from low-quality products.

How to prepare mackerel salad for the winter - 15 varieties

1. Mackerel salad for the winter - a classic recipe
2. Delicious fish salad with vegetables
3. Juicy canned mackerel
4. Canned mackerel in oil
5. Mackerel salad with beets
6. Mackerel salad with vegetables and rice
7. Mackerel salad with eggplant
8. Canned mackerel with vegetables
9. Amazingly tasty and quick mackerel salad for the winter
10. Canned mackerel in a pressure cooker
11. Dietary recipe for salad with mackerel for the winter
12. Spicy salad with mackerel and garlic for the winter
13. Canned mackerel salad with onions
14. Spicy mackerel salad for the winter
15. Incomparable pickled mackerel for the winter

Winter salad with mackerel and pearl barley

Gut the carcasses, cut off the head and tail, wash and cut into large pieces. Throw seasonings, peppercorns and fish into boiling salted water. Cook until tender, then remove, cool completely and remove the seeds. Place the soaked pearl barley in boiling water and cook for fifteen minutes. Rinse the boiled pearl barley under hot water and set aside. Peel the tomatoes and puree them using a blender. Cut the onion into half rings, grate the carrots. Heat oil in a cauldron or thick-bottomed pan, add vegetables and keep on medium heat for 15-20 minutes. Then add pieces of fish, pearl barley and tomato puree, simmer for another 40 minutes. Don't forget to add salt and pepper, and add vinegar. Distribute the resulting mackerel salad with vegetables into sterilized jars, immediately roll up, turn over and leave until the jars become cold.

Many people make a salad for the winter with mackerel and mayonnaise or sour cream. In the first case, the dish will turn out saltier and fattier, and in the second, it will be tender with a pleasant creamy taste. The shelf life of ready-made canned food increases if you sterilize the salad directly in the jars. To do this, they are sent to the oven for at least 30-40 minutes, then twisted. The fillet pieces should be no larger than 3-4 cm.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

Mackerel salad for the winter - a classic recipe

The oldest and most delicious recipe for this dish. Its beauty lies in the small number of necessary ingredients, ease of preparation and impeccable taste.

Ingredients:

• 0.5 kg mackerel
• 1 onion
• 1 carrot
• 1/4 kg. tomatoes
• 2 tsp. salt
• 5 black peppercorns
• 2 bay leaves
• 50 ml. oils
• 50 ml. vinegar
• 2 tbsp. l. Sahara.

Preparation:

Remove the skin from the onion and chop into cubes.

Cut the mackerel and place it in a large bowl of water.

Salt the fish and sprinkle with spices and cook for about 30 minutes.

Grate the carrots.

Dip the tomatoes quickly into boiling water. Make puree from peeled tomatoes.

Mix all the vegetables together. Add spices, butter, sugar and a little salt to them. Cook for approximately 25 minutes.

At the same time, cool the fish and carefully remove the seeds.

Add the mackerel to the vegetables and cook everything together for another 15 minutes.

At the end, pour in a little vinegar.

Prepare pasteurized jars. Add the still-hot product and roll it up. The jars should be cooled upside down and covered with a blanket.

Mackerel salad with tomatoes for the winter: recipe with photos

First, the fish is prepared. To do this, they cut open its belly and remove its entrails. You won't need a head either. Place the fish in a container of water, add salt, bay leaf and peppercorns. Cook for about thirty minutes.

Peel the onion and cut into small cubes. The carrots are peeled and grated on a fine grater. Tomatoes are peeled. To do this, cut them crosswise and scald with boiling water. After this procedure, the skin is easily removed. Now you need to turn the tomatoes into puree. To do this, you can simply chop them for a long time, grind them using a blender, or pass them through a meat grinder.

Place all the vegetables in a container, season with butter and sugar. Taste and add salt. You can also put a couple of peppercorns here. Cook the vegetable mixture for about twenty minutes.

The fish is cooled and pitted very carefully. The fish pulp is added to the vegetables and cooked together for another fifteen minutes. Afterwards, the still hot salad is placed in sterile jars and rolled up. For the first day, jars of mackerel salad with tomatoes are kept warm for the winter, wrapped in something, and then transferred to the cold.

Delicious fish salad with vegetables

A very tasty fish and vegetable salad is created very easily and quickly. Delicious in combination with various dishes or as a stand-alone snack.

Ingredients:

• 2 kg mackerel
• 1 cup vegetable oil
• 1 kg carrots
• beets 2 pcs.
• 1 kg onions
• 1 tbsp. spoon of salt
• 1 cup of sugar
• 1 tbsp. spoon of vinegar
• 1 kg bell pepper
• 3 kg tomatoes

Preparation:

Chop the onion. Grate carrots and beets. Fry everything together. Add sugar and salt. Simmer for 15 minutes

Chop the peppers and tomatoes and simmer everything together for about 40 minutes.

Cut the mackerel into pieces and simmer with everything else.

After everything is ready, add vinegar, mix well and place in sterile jars.

Turn it upside down and cover with a towel until it cools completely.

The fish comes out very tasty and filling.

Salad with mackerel, bell pepper and other vegetables for the winter from 2 kg of mackerel

Delicious and aromatic fish salad for the winter. Serves as a great appetizer for a family dinner or holiday table!

Ingredients:

• A glass of vegetable oil
• A kilogram of peeled carrots
• A tablespoon of vinegar 70%
• 2 medium beets
• A kilogram of onions
• Glass of sugar
• 3 kilograms of ripe sweet tomatoes
• A kilogram of seeded bell pepper
• Tablespoon salt
• 2 kilograms of fresh mackerel (fillets)

Preparation

1. Peel the onion and cut into half rings of medium thickness.

2. Grate the carrots, pre-peeled, or chop them in a food processor. Also chop the peeled beets.

3.Simmer in a frying pan in vegetable oil, first onions and carrots, for about 5 minutes. Then add beets, sugar and salt. Simmer together for another 15 minutes.

4.Meanwhile, cut the pepper into strips and tomato into slices. After 15 minutes of simmering, place them in the frying pan. Simmer for 10 minutes.

5.In the meantime, you can cut the fish. First you need to fillet it, separating it from the bones, fins, head and tail. Only clean fillets should remain on the skin. Cut it into large pieces and add it to the vegetables. Stir. Simmer together for 40 minutes, covered, stirring gently occasionally so as not to damage the pieces of fish. If the vegetables are a little dry, you can add just a little water.

5 minutes before turning off, taste it and adjust it to your liking by adding salt or sugar

6. Just before removing from the stove, add vinegar and mix it well into the mixture. Place the product in prepared sterile jars. Roll up the sterilized lids and turn them upside down. Cover with a blanket and leave it like this until it cools completely. Then you can move it to the basement.

Juicy canned mackerel

The summer aroma of sweet peppers turns the simplest fish into a divinely nutritious dish. Together with tomato and spices, the dish becomes not a standard appetizer, but an addition to any lunch.

Ingredients:

• 2 kg. tomatoes
• 2 kg. carrots
• 1 kg. bell pepper
• 200 gr. oils
• 1 kg. Luke
• 2 kg. mackerel
• 1/2 cup sugar
• 200 ml. vinegar
• 2 tbsp. l. salt
• 2 laurel leaves
• 5 peppercorns

Preparation:

First of all, cook the fish. To do this, immerse in slightly salted water and boil for no more than twenty minutes. Remove the boiled mackerel from the broth and cool. Remove all the bones from the fish

Immerse the tomatoes in boiling water for a few seconds, after which the skin is very easily removed. Grind the peeled tomatoes into puree using a meat grinder. Wash the carrots, peel and cut into strips. Peel the onion and cut into small half rings. Remove the seeds from the pepper and cut into thin strips.

Place all the desired vegetables in a frying pan and simmer for about an hour. Then add mackerel and all the remaining ingredients to the vegetables and boil for 10 minutes.

During this time, you need to prepare the appropriate containers for preservation. Place the still hot salad in this bowl and roll it up.

Canned mackerel in oil

The advantage of canned fish is its long shelf life. This dish will also ideally decorate your holiday. And how wonderful it is to know that you have the perfect snack for guests who come unexpectedly.

Ingredients:

• 2 mackerel
• 1 onion
• 2 tsp. salt
• 2 carrots
• Black pepper 10 pcs.
• 2 tbsp. l. vegetable oil
• 3-4 tbsp. l. tomato paste
• Spices - to taste

Preparation:

Wash the fish, clean it, remove scales, large bones and entrails. Cut into small slices, rinse and let dry.

Place spices, chopped onions and carrots, as well as pieces of fish into previously prepared sterile jars.

Separately, boil water with salt and tomato paste. Next, pour a little oil into each jar and add boiling water. Quickly close with sterile lids and store upside down under a blanket until the jars have cooled completely.

When canning something for the winter, it is very important to fully follow the cooking technology. This is especially important if the canned food consists of meat or fish.

Canned mackerel with eggplant for the winter

Housewives should definitely try this amazing recipe. The tart notes of eggplant will not leave anyone indifferent.

You will need:

• 1.5 kilograms – mackerel
• 1 kilogram – eggplant
• 1 kilogram – onion
• 2 kilograms – carrots
• 200 milliliters – vegetable oil
• 5 tablespoons of sugar
• 400 grams – tomatoes
• 2 tablespoons – salt
• 50 milliliters - water
• 7 tablespoons – vinegar
• 2 bay leaves
• Pepper to taste

How to cook:

1. The mackerel is thawed and washed under running water. The tail and head are removed, gutted and washed again. Mackerel should be thrown into salted boiling water. Add bay leaf. Boil the fish for 15 minutes. Then it is taken out of the water and laid out to cool on a plate. The fillet is separated from the bone and divided into pieces.

2. The onions are peeled, washed and chopped. Peel the carrots and grate them on a coarse grater.

3. Wash the eggplants, remove the stalk, peel them, and chop them into cubes. Place onions in a frying pan with oil. Fry it until translucent, then add eggplants and fry for 10 minutes. Stir occasionally.

4. To the vegetables add tomatoes, which are pre-cut into cubes, add carrots, pour in water, and simmer the vegetables over low heat for 50 minutes.

5. 5 minutes before turning off, add vinegar and spices to the salad. The finished snack is laid out in sterilized jars.

6. The containers are sealed, turned upside down and hidden under a blanket until cool. Then they are stored in a cool place.

Calorie content per 100 g. – 154 kcal

Bon appetit!

Mackerel salad with beets

If you need to cook something tasty quickly, many housewives use canned fish. They can be the basis of salads, main courses or a separate appetizer, especially if they are homemade and already accompanied by cooked vegetables.

Ingredients:

• 1 kg mackerel
• 200 g beets
• 20 g salt
• 700 g carrots
• 300 g onions
• 100 g vegetable oil
• 50 g table vinegar
• 1.3 kg tomatoes
• mustard seeds, peppercorns

Preparation:

Peel and grate the beets. Grind the carrots on a grater too.

Cut the onion into tiny pieces.

Immerse the tomatoes in boiling water for a couple of seconds, peel and process in a blender.

Heat the oil in the required container, add the onion to it and fry it over low heat until soft. Add carrots and fry vegetables for about 5 minutes.

Add beets to the onions and carrots, pour in half the vinegar, add salt, stir.

Pour in tomato puree.

Boil the fish, remove the bones from it, cut into small enough pieces, add to the vegetables when the puree begins to boil.

Simmer the vegetables together with the fish for about 1 hour, 5 minutes before they are ready, pour in the remaining vinegar and spices and stir.

Distribute the salad among the jars, close, and leave to cool.

All types of canned food will be stored well only if they are prepared. All ingredients should be washed very well.

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

1. 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.
2. 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.
3. The salad is placed in sterile jars, covered with lids, cooled and stored.

Mackerel salad with vegetables and rice

The dish will ultimately turn out quite satisfying if you add rice or other grains to it. This is the kind of snack that will completely replace a meal.

Ingredients:

• 300 g rice
• 1.5 kg mackerel
• 1.5 kg tomatoes
• 50 ml table vinegar
• 300 g carrots
• 20 ml vegetable oil
• 700 g bell pepper
• 400 g onions
• salt, spices - to taste.

Preparation:

Rinse and boil the rice until half cooked.

Wash the fish, boil in salted water with spices. Cool and carve, removing the bones. Details.

Peel the onion and cut into cubes.

Chop the bell pepper into strips.

Extract the puree from the tomatoes using a blender or meat grinder.

Mix tomato puree with oil and boil. Place the fish and cook for 30 minutes.

Meanwhile, fry onions, carrots and peppers in the remaining oil. Place them in a saucepan and mix everything together. Simmer for 15 minutes.

Add rice, salt, vinegar and spices, cook for another 15 minutes.

All that remains is to put the snack into jars, close and let cool upside down. Afterwards, put the mackerel salad in a cool place.

An appetizer prepared according to this recipe can be eaten not only as a salad, but also as a main dish - it is the rice that gives it such satiety.

How to make a delicious salad with mackerel and beets

The appetizer is especially popular, like most beet salads . You can find other options on the next page of the site, where you will find some more excellent recipes.

Take:

• Fish - kilogram.
• Beets – 200 gr.
• Onion – 300 gr.
• Carrots – 700 gr.
• Tomatoes – 1.3 kg.
• Vegetable oil – 100 ml.
• Table vinegar – 50 ml.
• Salt - a large spoon.
• Seasonings: mustard seeds, allspice, bay leaf.

Preparation:

1. Prepare the mackerel by removing the entrails. Leave it whole.
2. Peel the root vegetables and grate them using a Korean grater.
3. Chop the onion into cubes. Remove the skins from the tomatoes and turn them into puree.
4. Heat the oil in a cauldron or thick-walled pan. Fry the onion slices in it until soft.
5. Add carrots. Fry for another five minutes.
6. Then fold in the beets. Season with salt and add half the vinegar. Add tomato puree. Keep cooking.
7. Separately, cook the fish until done. Cool slightly, select the seeds. Divide the meat into pieces and place in a saucepan with the vegetables.
8. Cover with a lid and simmer on low heat for about an hour. Shortly before the end, pour in the remaining acid and add spices. Stir. Cook for 5 minutes, let it boil strongly, turn off the burner.
9. Fill the jars. Seal tightly, cool and store for the winter.

Mackerel salad with eggplant

The recipe for mackerel with vegetables for the winter can be easily mastered even by a novice housewife if she follows the instructions exactly.

Ingredients:

• 2 kg mackerel
• 1.5 kg carrots
• 1.5 kg eggplants
• 60 g sugar
• 20 ml vinegar
• 1 kg onions
• 200 g tomato paste
• 40 g salt

Preparation:

Separate the fish from the bones and cut into pieces.

Peel the eggplants, cut into cubes and soak for 20 minutes, then wash and dry.

Finely chop the onion. Grate the carrots on a coarse grater.

Stir the vegetables, add salt and sugar, pour in tomato paste and put on fire.

After boiling the vegetables for 30 minutes, add the mackerel and simmer for another 30 minutes. Add vinegar and stir. After 5 minutes, put into jars.

Turn the jars over and wrap them.

A simple recipe for salad with mackerel and winter vegetables in tomato sauce

The recipe for this preparation is simple. All products are available, especially in the fall, when vegetables ripen. And buying fresh mackerel is not difficult. The result is a very tasty winter snack.

Ingredients:

• 1.2 kg mackerel without heads
• Half a kilo of peeled sweet peppers
• A heaped tablespoon of salt (non-iodized)
• Half a kilo of onions
• 20 peppercorns
• One and a half kilograms of sweet and juicy tomatoes
• 100 milliliters 9% vinegar
• 50 grams of granulated sugar
• A kilogram of carrots, peeled
• 150 milliliters vegetable oil

Preparation:

1. Wash the carrots, peel them and dry them from drops of water. Now you can grate it with a regular or Korean grater. You can also use a food processor or simply cut into small strips with a knife.

2. Wash the tomatoes, remove the crust from the stalk. Now they can be grated or minced.

3. Wash the pepper, cut off the tail, remove the seeds. Also cut off the soft partitions inside. Cut into strips of medium thickness.

4. Peel the onion, wash it, cut it into not very thin half rings.

5. Cut off the heads of the mackerel and gut the belly. Cut into pieces and boil in salted water for 15 or 20 minutes. Then cool it, then disassemble it into fillets, into medium pieces.

6. Mix carrots, peppers and onions in the pan in which you plan to cook the salad. Sprinkle with sugar, stir, leave for an hour so that the vegetables release their juice.

7. Pour oil into the tomato puree, stir, and transfer the resulting mass to the vegetables. Mix everything well and put on fire. After boiling, simmer for 40 minutes, stirring occasionally, over high heat, covered.

In the meantime, while the salad is cooking, place clean jars and lids for sterilization. You can do this in any convenient way

8.Now you need to add fish, salt and peppercorns to the vegetable mixture. Pour in the vinegar, stir well and simmer for another 15 minutes. Immediately, while hot, put everything tightly into jars and roll up.

9.Wrapping will serve as additional sterilization. To do this, they need to be turned over onto lids and covered with a warm blanket. Leave overnight. And the next morning you can transfer the jars to a cool place for storage.

Canned mackerel with vegetables

A very practical option for preparing fish is a salad with mackerel and vegetables. It can be used in many ways, such as making perfect fish soup easily and simply. This appetizer is especially good as a snack.

Ingredients:

• 1 mackerel
• medium onion
• 5 small tomatoes
• 1 carrot
• 1 tbsp. l. salt
• 2 tbsp. l. refined sunflower oil
• 1 tbsp. l. vinegar
• 5 black peppercorns
• Bay leaf
• 3 tbsp. l. granulated sugar.

Preparation:

Remove the insides of the mackerel. Wash the fish thoroughly. Pour water, salt. Boil the fish for 20 minutes. Remove all bones and chop up the pulp.

Peel the onion and chop into cubes.

Grate the carrots.

Place the tomatoes in boiling water for a short time, then plunge into ice water.

Dry the tomatoes and remove their skins.

Grind the tomatoes in a blender. Mix tomato puree with vegetables.

Add all the ingredients, but without the fish and vinegar.

Put on fire, simmer for about 35 minutes.

Add mackerel, simmer for 15 minutes, pour in vinegar.

Place the mixture into jars and roll up without distraction.

Turn over and cover the workpiece.

A real housewife will always be able to please her guests with this dish. It is this recipe for canned fish that is passed on to many housewives almost unchanged.

Winter preparation of mackerel with vegetables

This appetizer is very delicate in consistency. It is moderately salty, and vegetables give it a special taste. You can eat the dish with boiled potatoes or rice.

You will need:

• 2 pcs. – mackerel
• Half a teaspoon of salt
• 1 PC. - carrot
• 1 head – onion
• 2 tablespoons – vegetable oil
• 1 bay leaf
• 3 peas – black pepper

How to cook:

1. The mackerel should be washed under water, the head cut off and gutted. Next, it is washed again and cut into pieces about 3-4 centimeters thick.

2. Now peel the carrots and grate them on a coarse grater. The onion is peeled, washed, and chopped into thin half rings.

3. Banks are sterilized. You should put a bay leaf in them. After this, pieces of mackerel, carrots, and onions are placed in layers. The jar needs to be filled to the very top.

4. Pepper, salt, and vegetable oil are added to the jar. Cover the container with foil and place in a cold oven. Set the temperature to 170 degrees, sterilize the canned food for 50 minutes.

5. Remove the jar using a clamp and screw on the boiled lid. It must be left at room temperature until it cools, and then transferred to the refrigerator.

Calorie content per 100 g. – 137 kcal

Bon appetit!

Amazingly tasty and quick mackerel salad for the winter

Ingredients:

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

Preparation:

Cut the mackerel fillet.

Wash and peel the carrots, grate. Cut the onion into half rings.

Place spices, pieces of fish and carrots and onions into sterilized jars, add a little salt and sunflower oil. And fill everything with cold boiled water.

Cover the jars with lids and place in the oven. Place at 150 degrees and cook for about 1 hour. Pull out the jars and roll them up, cover them and, after cooling, put the jars in a cool place.

Canned mackerel with vegetables for the winter certainly frees up time for housewives; it can very quickly be prepared as a complete meal.

Recipe for canned mackerel in jars for the winter with zucchini

This juicy salad will certainly please anyone who tries it. Thanks to the large number of vegetables, the snack turns out to be light, healthy, and, on top of that, satisfying. You can even eat it just with a piece of bread.

You will need:

• 1 kilogram – zucchini
• 500 grams – carrots
• 500 grams – tomato
• 500 grams – onions,
• 1 tablespoon – tomato paste
• 3 pcs. – mackerel
• Half a teaspoon – ground red pepper
• 120 milliliters – vegetable oil
• 50 milliliters – vinegar
• 50 grams – sugar
• 2 bay leaves
• 2 tablespoons – salt

How to cook:

1. First, you should rinse the tomatoes and zucchini. Then place the vegetables on a dry kitchen towel to dry.

2. Peel the onion and soak in water for 15 minutes, meanwhile peel and wash the carrots.

3. The onion must be cut into thin half rings and placed in a deep pan.

4. Next, grate the carrots using a Korean carrot grater. Tomatoes are cut in half. It is important to remove the stalks at this stage. The tomatoes are chopped into slices and then pureed using a food processor.

5. Mix carrots, onions, pasta, and tomato puree in a saucepan. Add vegetable oil and place the pan over moderate heat. Bring the vegetables to a boil and then simmer for about 20 minutes. They are stirred periodically.

6. It is necessary to remove the stalks of the zucchini, cut them into thin strips. If you use young zucchini, it is not necessary to peel them.

7. Shredded zucchini and prepared pieces of mackerel, which have previously been pitted, are added to the vegetables.

8. They also add salt, sugar, spices, and butter. All ingredients are mixed and simmered for another 1 hour, stirring occasionally. Before turning off, you should add vinegar to the salad 5 minutes before turning it off.

9. The jars are washed, rinsed, and placed in a cold oven with the neck down. You need to turn on the oven and sterilize the jars for 5-7 minutes. Then the jars are removed and left to cool.

10. Remove the saucepan with the salad from the heat and place the appetizer in jars. Screw on the containers with boiled lids.

11. The jars need to be turned upside down and wrapped in a blanket. The salad will cool and steam. Next, the jars are put into a cool place for storage.

Bon appetit!

Canned mackerel in a pressure cooker

Cooking in a pressure cooker is very convenient, especially if you cook for your loved ones. This recipe is an ideal opportunity to treat yourself and your family to something delicious.

Ingredients:

(For 1 jar 0.5)

• 300 g mackerel
• 3-4 peppercorns
• 1 tsp. salt
• bay leaf
• 1 tbsp. l. vegetable oil

Preparation:

Wash the mackerel, cut it, put it in jars.

In each jar we put a bay leaf, salt, pepper, and vegetable oil.

Screw on the caps. Place the jar in a pressure cooker with a towel on the bottom, pour in a glass of water, and cook in the “simmer” mode for about 2 hours.

The recipe is very easy. The mackerel comes out tasting like straight off the counter.

Dietary recipe for salad with mackerel for the winter

In order to make such a salad, you do not need to have any culinary skills, because this dish is made up of simple products that are easy to buy in every store.

Ingredients:

• 0.5 kg mackerel
• 250 g tomatoes
• 200 ml. vegetable oil
• 1 onion
• 1 carrot
• 2 tbsp. l. salt

Preparation:

You need to remove the insides of the fish and cut it. Cook in slightly salted water for no more than 20-30 minutes.

Peel the onion and finely chop. Peel the carrots and grate.

Stew the tomatoes and pass through a meat grinder.

After this, add all the vegetables to the pan and cook for 15-20 minutes.

Add oil. Then mix all the products thoroughly and roll up.

Original recipe with beets

Winter salad with mackerel and tomatoes turns out more piquant if you add beets. For this recipe you need to take:

• kilogram of fish;
• 250 grams of beets;
• 1.5 kg of tomatoes;
• 500 grams of carrots;
• half a tablespoon of mustard, preferably grainy;
• the same amount of coriander, whole, grains;
• 5 peppercorns;
• 2 onions;
• 200 grams of vegetable oil, preferably refined;
• 50 grams of vinegar;
• one and a half tablespoons of salt.

The recipe for salad with mackerel for the winter turns out to be quite interesting. After all, not everyone can combine both beets and fish at once. But it is this root vegetable that gives the whole salad not only color, but also an interesting taste.

Spicy salad with mackerel and garlic for the winter

Garlic helps stabilize the immune system during the cooler months, so it is very important to eat it in winter.

Ingredients:

• 400 g mackerel
• 200 ml. vegetable oil
• 100 g carrots
• 2 tbsp. l. salt

Preparation:

Separate the fish and cut into pieces. Cook in salted water for about 20-30 minutes over low heat.

Peel and chop the onion. Pass the carrots through a grater.

After this, put all the vegetables in a pan and simmer for 15-20 minutes. Pour in oil and salt. Then mix all the products and roll up.

Preparing salad for the winter: recipe description

This recipe for mackerel salad with tomatoes for the winter is quite simple. Tomatoes are cut into slices quite thinly. Place fish, tomato juice, salt, sugar and spices in a pan. Add prepared tomatoes. Simmer all the ingredients for about thirty minutes after boiling.

Grate the carrots on a coarse grater, finely chop the onion. Fry the two ingredients until soft. Add them to the salad and cook for another thirty minutes. Pour in vinegar and cook for literally another five minutes. The hot salad is placed in sterile jars.

Canned mackerel salad with onions

This dish has incredible taste. It is onions that contain nutrients and help normalize the level of vitamins in the body.

Ingredients:

• 700 g mackerel
• 15 black peppercorns
• 200 g onion
• 100 g carrots
• 2 tbsp. l. vegetable oil

Preparation:

Clean the fish from entrails and bones, cut into slices. Let it cook for about 20-25 minutes.

Vegetables must be peeled and simmered over low heat for 15-20 minutes. Add vegetable oil.

Then mix everything and pour into sterilized jars. Add spices and salt and roll up.

Spicy mackerel salad for the winter

This dish is ideal for all those who are crazy about Asian cuisine.

Ingredients:

• 400 g mackerel
• 100 g carrots
• 3 hot peppers
• 200 g bell pepper
• 200 ml vegetable oil
• 2 tbsp. l. salt

Preparation:

Remove the entrails from the fish. Cut into pieces. Boil for 25 minutes.

Carrots and bell peppers and chop.

Peel the hot pepper from the stem and chop it. Vegetables need to be simmered for about 20 minutes.

Pour in a little vegetable oil and salt. Mix everything and roll up.

It is better to reheat the dish thoroughly before serving. This shenanigan will add some spice to the fish.