Canned Achchik-Chuchuk salad

[COOKING PROCESS]

Canned Achchik-Chuchuk salad

Category: Blanks

Ingredients
Tomatoes of different colors and varieties	4.5-5 kg.
Bulb onions	800 grams
White sugar	4 tbsp. l. with a small slide
Stone gray salt	3 tbsp. l. with a small slide
White wine vinegar (or red)	250 ml.
Fresh chopped dill	2 bundles

Cooking method

• For several years I have been preparing a salad of cucumbers "non-feminine" in the winter, consisting only of cucumbers and onions - I really like the pickling and crunch of cucumbers.
• Now the thought came, why not prepare another combination of two main products "tomatoes and onions." And then, there was also an old recipe that arose in the memory of the Uzbek salad "Achchik-Chuchuk", where there are also only ripe red tomatoes and onions))
• COOKING PROCESS
• Wash and peel tomatoes of different varieties, sizes, and colors.
• 
• Cut into round slices with a thickness of at least 1-1.5 cm. It is not worth cutting thinner so that during the cooking process and from the effects of the marinade, they do not crawl onto rags. Place the tomatoes in a bowl or large bowl.
• For these purposes, I have a beautiful Chinese basin, of a hundred-year-old origin, which is inherited from us, it is very good and beautiful both as a memory and as a rarity)
• 
• Peel and wash the onions. It is advisable to choose a small onion, the size of a tomato. Cut the onion into rings about 5-6 mm thick.
• Add the onion to the tomato bowl.
• 
• Wash and dry fresh dill. Chop with a knife and add to the tomatoes.
• 
• Add salt, sugar to vegetables, mix the mass gently so as not to damage the tomato slices. Leave the vegetables for about 30 minutes for the vegetables to juice. You get a lot of juice.
• 
• Add vinegar to vegetables, mix very gently again, let stand for about 10 minutes, so that the vinegar is absorbed and distributed. Taste, salt, sugar, marinade strength.
• Fill the prepared jars with the mixture. Pour the entire marinade from the basin into the jars to distribute it among all the jars.
• If suddenly the marinade is not enough, add specially prepared water to the jars (a mixture of water, vinegar, salt in a minimum amount).
• 
• We put jars of vegetables to sterilize in a way convenient for you. I prefer to steam sterilize
• Sterilization time for 0.5 liter cans is approximately 5-7 minutes after boiling water in the pot in which sterilization is performed.
• Remove the finished jars after sterilization, tighten the lids tightly, and put on the lids until they cool completely.
• Then the jars can be stored in a regular pantry.
• 
• The photo shows that the tomatoes retained their shape, did not creep
• 
• 

The dish is designed for

10 cans of 500 ml.

Cooking program:

handwork

Note

The marinade is delicious! I will shoot the sample closer to winter, but I also know that the taste will be excellent, since I have already canned similar multi-colored tomatoes, the result is an excellent link below
A salad for those who do not like or cannot eat spicy vegetables. And here everything is in moderation, and salts, sugar, and acids

Bon appetit, everyone!

Tomato and onion salad (Achchik - chuchuk) (Admin)

Salad cucumbers, snack bars, nezhinsky (Admin)

A similar marinade, but the tomatoes in large slices are a very tasty marinade, and delicious tomatoes!

Tomato wedges, in vegetable crumbs, canned (Admin)

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Tanya, good recipe. I made non-female cucumbers, I made your tomatoes in crumb last year.This year I have already finished the harvesting season, there are several empty jars left and I have removed the last tomatoes - I will probably close the achchik-chuchuk as well. Thanks for the recipe.

[Luda]

Luda, to your health! I hope you will not be disappointed with the taste

[Admin]

Admin, TatyanaWhat a fine fellow you are, everything is always so beautiful and appetizing with you. I don't spin .. but I went to read it and thank you

[Tatyana]

Tatyana, I take it with gratitude! Will definitely do on the weekend

[Kristina]

Girls, good health!

Kristina, in your area there is eternal spring, but here ... eternal winter and two months of cold summer, so we preserve it in jars, it helps in winter

Galchonok, I hope you like the salad, it tastes good, not spicy

there is eternal spring in your area, but here ... eternal winter and two months of cold summer, so we preserve it in jars, it helps in winter

of course, of course .. when I lived in Moldova, I also did twists .. I understand.

[Kristina]

Kristina, but it became interesting: is there anything being canned in Cyprus? Then what and how?

but it became interesting: is there anything being canned in Cyprus? Then what and how?

yes canned .. and jam from carrots, watermelons, beets, Tanya, if asked earlier, would take pictures, canned. and so I have guests, and even on Friday I fly away .. and cucumbers, tomatoes, I personally have not seen how we stood with cans and canned .. meaning? eat vegetables in small cans canned .. when I come back, if you remind me, I’ll go through the cans and tell you everything with what they eat and how

[Tatyana]

For these purposes, I have a beautiful Chinese basin, of a hundred-year-old origin, which is inherited from us, it is very good and beautiful both as a memory and as a rarity)

Tatyana, cast iron basin with enamel coating? How much does it hold?

[Admin]

Admin, Tatyana, another great recipe!
kristina1, we once ate jelly or grape jam made in Cyprus, delicious, sweet, thick, but transparent. I wish I could find out how it was done? The composition contained nothing except grapes.

[Kristina]

when I come back if you remind me I will go through the banks and tell you everything with what they eat and how

Kristina, I will wait and return and photos and recipes Very interesting!
And if there are recipes for preserving cheese, feta cheese and other milk

jelly or grape jam

Ale, I made such a jam from raisin grapes - just super taste

Grape jam with balsamic "Black raisins" (Admin)

we once ate jelly or grape jam made in Cyprus, delicious, sweet, thick but transparent. I wish I could find out how it was done? The composition contained nothing except grapes.

my husband makes amazing grape jam .. yes yes transparent ..

I will wait and return and photos and recipes Very interesting!

will be back only in October

[Tatyana]

Tatyana, cast iron basin with enamel coating? How much does it hold?

Albina, a basin "from those times" when Chinese goods were sold in Russia. I inherited a large tray, a large basin, and I bought a thermos myself - they look very sincere

The basin and tray are made of metal, the top is poured enamel, painted with birds and flowers in the traditional Chinese style.
A basin of an interesting shape, in terms of volume - 5 kg of sliced ​​tomatoes were included.
If necessary, I will take a photo, show this beauty

recipes for preserving cheese, feta cheese and other milk

Tanya, when I return, we'll discuss everything .. otherwise now both the guests and the trip .. I haven't even packed my suitcase yet

will be back only in October

We will wait for a Nice, lucky trip

Have a nice, happy trip

Thank you

[Tatyana]

Tatyana, yes, I remember about that jam, but I would like a simple taste.
kristina1, yes, yes, just that, if you can secrets from her husband. In October I will still have grapes, but really blue wine.

but I would like a simple taste

Elya, I'm waiting for the autumn raisin grapes, white and black ones - I'll repeat the jam again. The principle will be the same, but I'll try a simple jam and something new, an interesting recipe caught my eye

[Tatyana]

If necessary, I will take a photo, show this beauty

Tatyana, of course. I love beautiful dishes

In October I will still have grapes, but really blue wine.

grapes need sweet seedless, so I planted them, but so far only a small one grows .. and the one that you have it only for wine. Such small, delicious wine is obtained from it when it grew up with my father.

[Albina]

Albina, OK! I will draw

grapes need sweet seedless

This is what I will have, sweet (my fingers stick together) and pitted Uzbek, imported

This is what I will have, sweet (my fingers stick together) and pitted Uzbek, imported

here is what the doctor ordered

[Admin]

AdminThank you for reminding this delicious salad! Later I will definitely make at least a few cans. Tatyana, please add in the recipe about vinegar, how much% should it be?

Need to look at a bottle of %% wine vinegar

Usually wine vinegar 6%

interesting recipe caught my eye

interesting!
They brought me delicious white grapes from my sister, a small bucket. I thought I could close a little compote, I won't, almost nothing is left

Usually wine vinegar 6%

So in the morning I'll get a bottle of vinegar, I'll see

interesting!

Then we wait ... when the grapes arrive

[Tatyana]

TatyanaAs promised, I made a portion of this salad to try. It came out 12 cans of 0.5 liters. The dill was not enough, and she did not add parsley. This week we will open the first jar and write about the taste. In the meantime, the photo shows that the marinade is painted, although I mixed it carefully

[Galinka]

Galinka, to your health!

The marinade should be delicious. While the salad was insisting in the bowl, I didn't eat half of the raw one, was it so tasty or was I hungry?
Tell us about your impressions, I'm curious Well, the color ... but even red, it would be delicious

I'm telling you. Opened the jar today. Delicious ! We liked this salad. The tomatoes and onions have already been marinated, and the marinade itself is incredibly tasty! We do not like salads with vinegar, but here the proportions are ideal, both in terms of acidity (as if there is no vinegar), that in terms of salt and sweetness. So, I will do it next year as well. Thank you, Tanechka for the yummy!

[Check mark]

Check mark, to your health! Will the banks survive until winter?
There is very little vinegar, just to create an acidic environment.

Will the banks survive until winter?

We will try to live

And what a delicious salad it was, while I was pickling in the basin, I stood over the basin and was engaged in eating right out of it and could not stop everything, almost burst from emotions I liked the marinade very much, it seems to be not there, it does not interfere at all, but only emphasizes the taste And even raw onions were in place, but I don't like them in salads, especially in coarse slices

I stood over the basin and was engaged in eating right out of it and could not stop everything, I almost burst out of emotions

Now it is clear why I got 12 cans of 0.5, although the recipe says the output of 10 cans of 0.5 (the rest was consumed).
But now I'm thinking about storage, because the vinegar is minuscule. To do this, I kept the banks in a prominent place so that they were in sight, tormented by vague doubts. But, after 2 weeks, it seems normal. In general, I put it in the locker.

[Galya]

But now I'm thinking about storage, because the vinegar is minuscule

Galya, will stand fine, because vinegar + tomatoes have their own acid, and sterilization. I had such salad tomatoes all winter

will stand fine

Of course they will! : girl_wink: Until we eat

[Admin]

Admin, Tatyana, and if you don’t sterilize (I don’t know how), but boil the salad for 5-10 minutes, at the end vinegar and hot in jars. I make all salads this way (and Nezhinsky cucumber salad), lecho, etc. for many years, but I'm afraid to sterilize, a couple of cans burst and I stopped even trying.
Tomatoes are many of their own of varying degrees of ripeness

[Sveta]

Sveta, then the tomatoes should be very strong in consistency so that they do not boil during sterilization.
I have tomatoes of different ripeness and sizes - such tomatoes will not withstand hot cooking in a saucepan.
And this salad tastes much better

Nezhinsky salad made from cucumbers, zucchini and mixed with tomatoes have a different consistency, vegetables are tough, elastic and emit less juice and suffer less during heat treatment in a saucepan.
Just look at my recipes.

If soft tomatoes are cooked in a pan, this is no longer a salad, but tomato sauce - this is my opinion

Look at my preservation methods, I steam canning - it's safer and easier to do.
I sterilize the cans as described here My "cannery" - making life easier when canning at home

In order not to burn your hands during sterilization and to work calmly with hot cans, I recommend using special gloves Mittens, gloves for hot canning

The sterilization time for 0.5 liter cans is approximately 5-7 minutes (0.7 and 1.0 liter cans for 10 minutes) after boiling water in the pan in which sterilization is performed.

Remove the finished jars after sterilization, tighten the lids tightly, and put on the lids until they cool completely.

[Admin]

Admin, thanks, Tatyana, I will think. Just today I made eggplant caviar according to your recipe, blended It. Before that, I made several cans for twisting, not blended. , delicious.

delicious.

Well then! To your health!
I have a caviar spin today according to plan

Tanya opened the jar. Delicious. I drank all the marinade. Everything is in balance. Sugar and vinegar. I will do a lot next year. Thanks for the deliciousness.

[Luda]

Luda, I am very glad Taste, what you need, I agree To your health!

[Tanechka]

Tanechkaand I am with the report. 2 more banks were sentenced. Now that everything is infused - vkusnooo oochen! Bank 0.5 flies away instantly, it will be necessary to make a liter in the next. year. Moreover, now there is a magic key for seaming. Thanks again !

[Check mark]

Check mark, to your health! That's right, canned food should ripen
And I haven’t opened a single one, I’m suffering from yellow-pink tomatoes, I drag one every day, I can’t take it anymore, I’m afraid I’ll gobble up the whole jar.

That's right, canned food should ripen

But I was unbearable. And what kind of yellow ones? .. I went to look - to look ...

These

Tomatoes, green-yellow, in marinade filling (Admin)

As for me, they turned out to be tastier for me than red cans