Ogonyok salad for the winter - a taste that warms you in winter: recipe with photos and videos

Home Salads for the winter

Winter salad has a variety of names. People call it different names. Some are a gorloder, others are a crap or a crap snack, others are familiar with the name adjika. But in all these variations, one thing remains unchanged - the spicy taste and ripe tomatoes as the main ingredient.

It is worth noting that most fire recipes do not require much time to prepare, and the enormous benefits and hint of spiciness will make it indispensable in your home!

The only important tool for preparing this delicacy is a meat grinder (or blender). After all, it is thanks to it that the flame turns out to be homogeneous and pleasant to the taste.

When choosing between a mechanical meat grinder and an electric one, you should understand their features. In an electric meat grinder, the food will be cut, but in a mechanical grinder, it will be ground. And when preparing a fire, it is preferable, of course, to grind vegetables.

How to prepare Ogonyok salad for the winter - 15 varieties

Classic winter salad "Ogonyok"
Ogonyok salad for the winter with walnuts
Ogonyok salad for the winter with bell pepper
Ogonyok salad for the winter with eggplants
Winter salad with spices
Fire salad for the winter with fermentation
Ogonyok salad for the winter with 3-hour aging
Ogonyok salad for the winter is not for the lazy
Light salad for the winter, mild
Ogonyok salad for the winter - crap
Winter vegetable salad "Ogonyok"
Ogonyok salad for the winter with fruits
Ogonyok salad for the winter with herbs
Ogonyok salad for the winter with tomato paste
Winter salad "Cobra"

Recipe for Tomato Fire with Bell Pepper in 0.5 L jars

Guests often ask how to seal raw snacks in small jars. Canning is easy – just put the finished product in small jars! This form is very convenient, because you can quickly eat sauces without leaving them in the refrigerator for a long time.

More deliciousness:

Gourmet kitchen: 4 sun-dried tomato recipes

Products:

kilogram of tomatoes;
kilogram of bell pepper;
300 grams of garlic;
a tablespoon of salt;
hot pepper - to taste.

How to make a flame with bell pepper:

Wash the tomatoes and cut out the stem. Wash the bell peppers too and remove the seeds.
If you use hot peppers, wash them. Peel the garlic.
Grind all the above ingredients using a meat grinder. Salt the preserved food and cover with a lid. It should last at home for about four days. Don't forget to stir it sometimes.
At the end of this time, place the pickling in sterile half-liter jars and roll up.

Note: the seasoning is perfect as a seasoning for soup or borscht, and can also be used for sandwiches.

Classic winter salad "Ogonyok"

There is nothing unusual or complicated in this recipe, but with a minimum of time and effort a wonderful appetizer will appear on your table.

Ingredients:

Tomatoes – 4 kg.
Bell pepper - 2.5 kg.
Hot pepper – 150-200 gr.
Garlic – 900 gr.
Salt, sugar, vinegar to taste

Preparation:

Prepare all ingredients and grind them in a meat grinder. Finally, mix everything well.

It is better to twist the vegetables one by one so that they mix directly themselves.

Ogonyok salad for the winter with walnuts

For lovers of unusual tastes, you can add nuts to the flame.

Ingredients:

Tomatoes – 1 kg.
Walnuts – 100 gr.
Hot pepper – 2 pcs.
Bell pepper – 5 pcs.
Garlic - 250 gr.
Dill and parsley to taste
Vinegar 1-2 tbsp. spoons
Sunflower oil - 2 tbsp. spoons
Salt – 1 teaspoon
Sugar – 2 tbsp. spoons

Preparation:

We pass all the components of our recipe through a meat grinder. Then add salt, sugar, vinegar and vegetable oil. Place into jars.

If the flame turns out to be very sharp, then when serving, you can mix it with sour cream.

Ogonyok with horseradish

The seasoning turns out to be very spicy. Preparation does not cause any trouble at all, so be sure to take note of this preservation option.

Ingredients:

kilogram of tomatoes;
100 grams of horseradish;
3 cloves of garlic;
a couple of teaspoons of salt;
a couple of teaspoons of sugar;
optional - spices, vinegar, oil.

How to cook fire:

Wash the tomatoes. It is not necessary to peel them, but if the skin seems too tough, make a cross-shaped cut on each fruit and immerse it in boiling water for 10 seconds to remove it easily.
Cut the tomatoes, horseradish and garlic into small pieces, then pass through a meat grinder. We want the consistency of a puree.
Add sugar and salt, spices, vinegar and oil to the preserves. Stir well and taste the product. If the taste suits you, you can put it in prepared containers. Roll up and put in a cool place.

Note: be sure to try the flame with horseradish and garlic as a complement to meat and jellied meat. The sauce turns out very tasty!

Ogonyok salad for the winter with bell pepper

Bell pepper is an important ingredient in winter preparations. And adding it to the flame will add brightness to the dish.

Ingredients:

Tomatoes – 1 kg.
Bell pepper – 1 kg.
Garlic – 100 gr.
Salt – 2-3 teaspoons

Preparation:

Grind the pre-peeled vegetables in a meat grinder and add salt. The seasoning in a jar should only be stored in the refrigerator, since this recipe is made without preservatives.

Boiled flame with tomatoes and eggplants

Take:

Tomatoes – 1.5 kg.
Eggplants, bell peppers – 1 kg each.
Hot pepper – 3 pods.
Vinegar 9% - 100 ml.
Sunflower oil - a glass.
Garlic – 300 gr.
Salt.

How to cook:

Pass the ingredients from the list into a meat grinder. Pour in the oil. Add some salt.
Bring to a boil. Continue cooking slowly for about an hour.
Finally, pour in the vinegar. Pour into jars and seal. The workpiece is stored in the cold.

Ogonyok salad for the winter with eggplants

Another type of fire is the presence of eggplants in it, which undoubtedly add tenderness to the dish.

Ingredients:

Eggplant - 1.5 kg.
Sweet pepper - 0.5 kg.
Hot pepper - 1 pc.
Garlic - 150 g.
Sugar - 80 g.
Vinegar - 9% - 6 tsp.
Salt - 1 tbsp. l.
Vegetable oil - to taste

Preparation:

Cut the eggplants into slices (about 7mm). Fry them in oil until soft. Pass bell pepper, garlic and hot pepper through a meat grinder. Then add salt, sugar and mix. Place eggplants and pepper-garlic mixture in layers in jars. Add 2 teaspoons of vinegar on top. Close the jars with sterilized lids and place them in a saucepan (with a thin cloth on the bottom) with cold water.

Water should not reach the lids so that it does not get inside when boiling.

Cook everything for 10 minutes after the water boils.

Fire of tomatoes, garlic and hot peppers with horseradish for the winter

I suggest starting with the classic version, which is most often called horseradish with pepper.

Ingredients for 4 cans of 0.5 l:

Tomatoes – 2 kg
Horseradish root - 110 g
Garlic - 90 g
Hot pepper – 4 pcs
Salt - 4 tbsp.

Preparation:

1. Pour boiling water over the tomatoes to make it easier to peel them. On the other hand, it is not necessary to remove it - it is a matter of taste. If you don’t like to feel the pieces of skin in the finished sauce, remove it.

2. We pass the prepared tomatoes with cut stems through a meat grinder. In the same bowl we also place hot peppers whose tails have been cut off and the seeds removed.

3. Next, add the peeled garlic cloves and horseradish root.

4. Add salt to the resulting sauce, mix everything thoroughly, and then leave the bowl at room temperature for 20 minutes so that the salt dissolves. During this time you will need to stir a couple more times.

Before adding the sauce, taste it and add salt if necessary.

5. Place the light in jars that have been thoroughly washed with soda and a new sponge and cover with clean plastic lids.

Be sure to store the finished sauce in the refrigerator. Shelf life 6-8 months.

Winter salad with spices

Ogonyok, like any dish, can be rich in flavor additives. Adding various spices to a seemingly ordinary recipe will help with this.

Ingredients:

Tomatoes – 10 kg.
Garlic – 3-4 cloves
Onion – 0.5 kg.
Vinegar – 300 ml.
Sugar – 750 gr.
Salt – 100 gr.
Cinnamon, cloves, black and allspice – 0.01 gr.
Mustard – 0.5 gr.

Preparation:

Place the tomatoes in a saucepan and pour boiling water over them. Next, cool under running water, remove the skin and cut into wedges. Cut the onion into rings. Place tomatoes and onions in a saucepan and cook until reduced in volume. Grind the garlic with salt. Place cinnamon, cloves, ground pepper, and mustard in cheesecloth and throw into boiling water. Add salt, sugar and crushed garlic for 15 minutes. until the end of cooking. Pour the hot mixture into jars and sterilize.

Fire salad for the winter with fermentation

For those who are concerned that the preparations may not last until winter, a fermented recipe should be used. During cooking, excess gases escape and then you can safely roll up the jars without fear that they will swell.

Ingredients:

Tomatoes - 5 kg.
Garlic – 8 heads
Bell pepper – 20 pcs.
Hot pepper – 6 pods
Horseradish root (grated) – 1 cup
Salt to taste

Preparation:

Salt the vegetables minced through a meat grinder and leave in an enamel pan for 10 days of fermentation. Stir twice a day. After 10 days, pour into jars.

A simple light

Recipe No. 1

Required ingredients:

tomatoes - 5 kg;
hot capsicum - 80-100 g;
garlic - 200 g;
sugar - 1 glass;
salt - 10-15 tsp;
table vinegar 9% - 5 tbsp. l.

All products are thoroughly washed, peeled, and the tomatoes are peeled. The tomatoes, garlic and peppers are then passed through a meat grinder to obtain a puree. Sugar, salt, vinegar are added to them, everything is mixed. According to the recipe, heat treatment is not necessary - just pour the mixture into sterilized jars. The downside is that storage will be short-lived. By the way, it is not necessary to add sugar. If the tomatoes are sweet, you can omit it from the recipe or add a smaller amount.

Advice! To easily peel tomatoes, you need to pour boiling water over them for a few seconds - then the skin can be removed without any problems.

This seasoning is so popular that some companies have launched its industrial production.

Recipe No. 2

The cooking process is the same as in option No. 1, but the components are slightly changed:

tomatoes - 1 kg;
chili pepper - 1 pod;
garlic - 50 g;
salt to taste.

This is the most common sauce with tomatoes and garlic. They like to simply spread it on bread, and also use it as a seasoning for a side dish.

We recommend reading: Recipes for eggplants with garlic for the winter Fried eggplants with sour cream and garlic

Well, diet lovers, let's count the calories? 100 g of the finished product contains 27 kcal. The analysis of the dish is clearly presented in the table:

Squirrels	Fats	Carbohydrates	kcal
Total in the dish	11	2	60	298
In 1 serving	11	2	60	298
In 100 g	1	0	5	27

Ogonyok salad for the winter with 3-hour aging

Those who do not have time to wait 10 days for fermentation can use this recipe, in which the waiting time is only a few hours.

Ingredients:

Tomatoes – 3 kg
Peeled garlic - 1 cup
Hot bitter pepper - 2 pods
Sugar - 1 glass
Salt - 2-2.5 tbsp. spoons
Vinegar 9% - 1 glass

Preparation:

Chop tomatoes for convenience.

It is better to drain the released juice so that the flame does not peel off.

Mix all ingredients. Add sugar, salt and vinegar. Leave for 3 hours.

Ogonyok salad for the winter is not for the lazy

As you know, the more time we spend on a dish, the tastier it turns out. Therefore, this recipe for a sparkle justifies the time investment and turns out to be simply unusually tasty.

Ingredients:

Tomatoes – 2.5 kg.
Carrots – 1 kg.
Apples – 1 kg.
Sweet pepper – 1 kg.
Garlic 200 gr.
Sunflower oil – 2 cups
Vinegar – 0.5 cups
Ground pepper – 1 tbsp. spoon
Salt – 0.25 cups
Sugar - glass

Preparation:

Peel the tomatoes by pouring boiling water over them. Grate the carrots, place in a saucepan and cook over low heat. Grind bell peppers, tomatoes and apples and add to carrots. Add salt, black pepper, sugar, and vegetable oil. Grind the garlic and hot pepper and add after 100 minutes from the start of boiling. Then add vinegar and continue cooking. In general, boil for 2 hours 30 minutes. Pour the hot preparation into jars and roll up the lids.

Light salad for the winter, mild

This version of the light turns out to be very gentle and is suitable even for the smallest ones, as it has an appetizing aroma and is almost not spicy in taste.

Ingredients:

Tomatoes - 1 kg.
Sweet pepper – 1 kg.
Garlic – 1 head
Salt to taste

Preparation:

Prepare vegetables and grind them in a meat grinder. Pour the resulting mass into bottles.

To keep our light longer, it is better to bottle it with narrow necks and sprinkle salt on top.

Ogonyok salad for the winter - crap

Those who like spicier recipes are advised to use horseradish when preparing fire.

Ingredients:

Tomatoes – 1 kg.
Garlic – 100 gr.
Horseradish root – 100 gr.
Salt – 1 tbsp. spoon;
Sugar – 1 tbsp. spoon.

Preparation:

Cut everything for grinding in a meat grinder.

Skip the horseradish first and collect it in a bag so that its aroma does not evaporate and does not cause tears.

Mix everything and leave for 30-40 minutes and pour into jars.

Winter vegetable salad "Ogonyok"

If, in addition to a spicy dressing, you want to prepare a hearty snack, then adding vegetables would be quite appropriate.

Ingredients:

Tomatoes – 3.5 kg.
Carrots – 1 kg.
Sweet pepper - 3 pcs.
Hot pepper – 2-4 pcs.
Garlic – 3 heads
Parsley and dill - 1 bunch each
Sugar – 1 glass
Vegetable oil – 1 cup
Salt to taste

Preparation:

Grind and mix all the ingredients prepared for the fire. Then transfer to a saucepan and bring to a boil. This preparation is simmered over low heat for about 50 minutes. Finally, the light is poured into sterilized jars and rolled up.

Old seasoning recipe without sterilization

Ogonyok seasoning can be prepared for the winter without painstaking sterilization. Although the recipe is old, it has never lost its relevance for me. We will cook with boiling.

More deliciousness:

Green tomato snacks for the winter: 7 favorite recipes without sterilization

Products for 5 kg tomatoes:

kilogram of apples;
kilogram of carrots;
kilogram of pepper;
100 grams of parsley and dill;
150 grams of chili pepper;
250 grams of garlic;
half a liter of sunflower oil;
30 milliliters of vinegar;
spices to taste.

How to prepare a flame without sterilization:

Wash and cut the vegetables in any convenient way. Process with a blender or meat grinder until the mixture is homogeneous.
Add spices, oil and vinegar, mix thoroughly. Place in a suitable saucepan and simmer for a couple of hours.
Supplement the preservation with chopped herbs and place in sterile jars.

Tip: use small jars to store tomato fire.

Ogonyok salad for the winter with fruits

If you like to experiment, then this recipe is worthy of your attention. After all, not everyone dares to add sweet to spicy. But the original taste is worth it. This preparation is not very spicy and has a pleasant fruit aroma.

Ingredients:

Tomatoes – 3.5 kg.
Carrots – 1 kg.
Bell pepper – 1 kg.
Apples – 1 kg.
Onion – 1 kg.
Plums – 1 kg.
Garlic – 100 gr.
Sunflower oil – 100 gr.
Salt and pepper to taste

Preparation:

Prepare vegetables and fruits. Grind everything in a meat grinder. Pour sunflower oil into the pan. Place our mixture there and bring to a boil. Then simmer over low heat for 15-20 minutes. After this, add crushed garlic, salt and pepper. Pour the hot mixture into jars.

With apples

But here is a recipe with the addition of aspirin and apples - it is not so spicy, but it is stored longer due to the preservative properties of acetylsalicylic acid.

To prepare, take:

fleshy tomatoes - 7 kg;
sweet bell peppers, carrots, sweet and sour apples - all 2 kg;
vegetable oil - 300g;
garlic - 12 cloves;
onions - 6 pcs;
salt - 55 g;
aspirin - 6 tablets.

Wash all products thoroughly, dry them, and peel them. Remove the core and seeds from the apples. Remove the membranes and seeds from the bell pepper. Remove the skin from the tomatoes, first scalding them with boiling water.

Next, grind all the ingredients in a meat grinder or blender. Separately, pass the garlic through a press and add to the resulting puree. Salt the mixture, add crushed aspirin tablets. Mix everything and pour into dry, clean containers. We store adjika in a cool place.

Ogonyok salad for the winter with herbs

In winter, you always want some fresh greenery, which is why adding it to the fire will help fulfill this desire.

Ingredients:

Tomatoes – 1 kg.
Garlic – 1 head
Hot pepper – 1 pc.
Greens to taste

Preparation:

Grind tomatoes, peppers, garlic and herbs in a blender or meat grinder.

For a brighter taste, let the fire brew for a couple of days.

With herbs

Those who love the rich taste of spices will like the following cooking option.

Required Products:

chili pepper - 500 g;
garlic - 10 cloves;
herbs: basil, thyme, savory, cumin - 1 tbsp. l.;
sesame - 1 tsp;
coriander - 2 tbsp. l.;
fresh cilantro - a bunch;
table salt - 1 tbsp. l.

We thoroughly wash all the greens and peppers under running water and dry them on a napkin. Peel the hot pepper (with gloves!). Grind the ingredients in a blender or meat grinder.

Advice! If you want a hot flavor, do not remove the seeds from the chili pepper. If you prefer less spicy seasonings, then the seeds should definitely be removed.

Place sesame, cumin, and coriander in a dry frying pan and heat over low heat until the aroma develops. Turn off the gas. After the spices have cooled, add salt to them and grind them in a mortar until ground.

Due to the lack of tomatoes, adjika with spices is not so bright, but its taste is worthy of being on your table

We combine our ingredients and that’s it: garlic adjika with herbs is ready! It goes well with meat and fish dishes, and with kebabs. Storage location: refrigerator only. Be sure to try it.

Ogonyok salad for the winter with tomato paste

If the tomato harvest is not going well, but you still want to make a light, then this light recipe is for you.

Ingredients:

Hot pepper – 0.5 kg.
Walnuts – 150 gr.
Garlic – 300 gr.
Seasoning "Khmeli-suneli" - packaging
Tomato paste – 0.5 kg.
Salt – 70 gr.

Preparation:

Twist hot peppers, nuts, garlic. Add suneli hops and tomato paste. Add salt and mix the mixture. Divide into jars.

This light goes well with meat and pasta.

How to cook Ogonyok - secrets

Adjika has one more thing in common – the cooking technology. All ingredients are invariably pureed. Nowadays they work more often with a blender; it works faster and more conveniently. Many people prefer to grind it by passing it through a meat grinder.

Many people know that turning horseradish is such a joy, akin to onions, only worse. If the recipe uses horseradish, then I advise you to prepare it by going outside. This will protect your eyes from “evil” essential oils. Or place a tight bag over the neck of the meat grinder.

The flame is made raw or boiled, depending on the purpose of preparation. Each has its own merits. If you want to preserve the seasoning for the winter, choose the boiled version. Then adjika can be placed in the pantry. The raw seasoning will retain more nutrients, but it is advisable to store it for a short time, and only in the cold.

To prevent the seasoning from souring quickly and losing its strength, be sure to dry the washed ingredients by spreading them out on a napkin.
Take selected tomatoes, the ripest ones, with dense pulp. But according to all the suggested recipes, you can make a preparation from green tomatoes.
The strength and spiciness of the snack can be adjusted independently. Add more hot pepper and garlic and you'll get a real eye-popping experience. If you remove a little, you can eat more and not wince.
It’s up to you to choose the seeds from the pepper pods or leave them. But do not forget that the seeds maximize the severity of adjika.
Take coarsely ground black pepper; it is better if you crush the peas yourself.