If you like canned fish, then we suggest you try to cook them yourself. And let’s start with such a simple and win-win option – like a salad with mackerel for the winter. The advantage is that you choose spices and additives on your own, and you know exactly what else is in the composition. Before cooking, carefully gut and cut the fish into portions!
1. Salad with mackerel and vegetables for the winter
Such a salad can not only be eaten separately, but also used in more complex dishes.
You will need: 2 kg of mackerel, 3 kg of tomatoes, 2 kg of carrots, 1 kg of onions, 1 kg of bell peppers, 1/2 cup of sugar, 1 cup of vegetable oil and vinegar, 2 tbsp. salt, spices.
Cooking: Randomly chop all the vegetables, add oil to them and simmer for half an hour. Then add sugar, salt and spices, mix and add mackerel. Stew for another 7 minutes, pour in vinegar, then 2 minutes and roll the salad into sterilized jars.
2. Salad with mackerel, onions and carrots for the winter
A classic vegetable addition to fish – and nothing more!
You will need: 2 kg of mackerel, 2 kg of tomatoes, 2 kg of carrots, 2 kg of onions, 1 cup of vegetable oil and vinegar, 1/2 cup of sugar, 2 tbsp. salt, spices.
Cooking: Peel and pass the tomatoes through a meat grinder. Finely chop the onion, grate the carrots and simmer them in oil for about 10 minutes. Pour in the tomato, add sugar and salt, and boil for another half an hour. Add mackerel and spices to taste, pour in vinegar and simmer for another half an hour. Arrange the salad in jars and roll up the lids.
3. Salad with mackerel and eggplant for the winter
Homemade preparations are good because you can not be limited only to onions and carrots.
You will need: 1.5 kg of mackerel, 1 kg of onion, 1 kg of carrots, 1 kg of eggplant, 200 ml of vegetable oil, 4 tbsp. sugar, 2 tbsp. salt, 100 ml of water, 200 g of tomato paste, 6 tbsp. vinegar, spices.
Cooking: Boil the mackerel until cooked and disassemble it into small pieces. Cut the eggplant into cubes, grate the carrots and chop the onion. Fry vegetables in oil until golden brown and add water with tomato paste. Stew all 15 minutes, then add mackerel and carcasses for another 1 hour, and after that – all the spices and vinegar. Then sweat the salad for another 5 minutes and roll it into prepared jars for the winter.
4. Salad with mackerel in tomato for the winter
In this recipe for a classic tomato filling, we use tomato paste.
You will need: 1 kg of mackerel, 3 pieces of onion and carrot, 3 tbsp. tomato paste, 1 liter of water, 1 tsp. salt, 2 tbsp. sugar, 2 tbsp. vinegar, 100 ml vegetable oil, spices.
Cooking: Cut the mackerel into pieces and fry it in oil. Separately fry the chopped onions and carrots. Add tomato paste, sugar, salt and water, and simmer for 10 minutes. Lay out the fish, stew for another 10 minutes, pour in the vinegar and roll up the salad.
5. Spicy salad with mackerel for the winter
Especially for lovers of savory snacks.
You will need: 400 g mackerel, 3 hot peppers, 100 g carrots, 200 g bell peppers, 2 tbsp. salt, 200 ml vegetable oil.
Cooking: Boil the mackerel until cooked and cut into pieces. Finely chop all the vegetables and simmer them for 20 minutes. Add salt, mackerel and oil, and simmer for another 10 minutes. Arrange the workpiece in jars, sterilize for another 15 minutes and roll up the lids.
6. Salad with mackerel and beets for the winter
This salad would definitely be in the top of the original winter preparations.
You will need: 1 kg of mackerel, 200 g of beets, 1.3 kg of tomatoes, 300 g of onions, 700 g of carrots, 200 ml of vegetable oil, 3 tbsp. sugar, 4 tbsp. vinegar, 1.5 tbsp. salt, spices.
Cooking: Peel off the skin and chop the tomatoes in a blender. Add half the oil, pieces of mackerel and grated carrots and beets. In the remaining oil, fry the onion separately and send it to the workpiece with fish. Bring everything to a boil and simmer for 1.5 hours on minimum heat. Add salt, sugar, spices and vinegar, simmer for a couple more minutes and roll the salad into sterilized jars.
7. Salad with mackerel and zucchini for the winter
If the zucchini is already middle-aged, then be sure to peel it.
You will need: 1 mackerel, 1 zucchini, 4 tomatoes, 1 onion, 1 tbsp. vinegar, 4 pinches of salt, 2 cloves of garlic, spices.
Cooking: Boil the mackerel until cooked and disassemble it into small pieces. Randomly chop all the vegetables, add spices and mackerel, pour in a little water and simmer for half an hour, stirring. Add chopped garlic, salt and vinegar, mix and roll the workpiece into the prepared container.
8. Salad with mackerel and rice for the winter
Not even just a salad, but a full-fledged main course!
You will need: 1.5 kg of mackerel, 300 g of rice, 400 g of carrots and onions, 1.5 kg of tomatoes, 50 ml of vinegar, 700 g of bell pepper, 200 ml of vegetable oil, spices.
Cooking: Boil mackerel until tender and cut into small pieces. Separately, boil the rice until half cooked. Pass the tomatoes through a meat grinder, and cut the rest of the vegetables thinly.
Fry the vegetables in half the oil, and add the other half to the tomato and bring to a boil. Then put pieces of mackerel in the same tomato and stew for half an hour. Add vegetables and spices, and simmer for another 15 minutes. Add rice, stew for another 15 minutes, pour in vinegar and roll into jars.
9. Salad with mackerel in tomato juice for the winter
Homemade tomato juice without additives is best.
You will need: 1.5 kg of mackerel, 1 liter of tomato juice, 1 kg of carrots, 1 kg of onions, 2 bell peppers, 3 stalks of celery, 50 ml of vinegar, 2 tbsp. salt, 2 tbsp. sugar, 100 ml vegetable oil.
Cooking: Boil and cut mackerel into small pieces. Finely chop all the vegetables and fry them in vegetable oil until soft. Pour in the tomato juice, bring to a boil and add salt and sugar. Simmer for 7-8 minutes, add mackerel and lettuce for another 45 minutes. Pour in vinegar, mix, put it in jars and roll up the lids.
10. Salad with mackerel and barley for the winter
By the same principle, you can add any cereal to your taste.
You will need: 2 kg of mackerel, 250 g of pearl barley, 1.5 kg of tomatoes, 500 g of carrots and onions, 100 g of sugar, 50 ml of vinegar, 1 tbsp. salt, 200 ml vegetable oil.
Cooking: Soak barley overnight in advance and boil it until tender. Chop onions and carrots and fry them in oil until soft. Add finely chopped tomatoes and chopped mackerel in portions. Carcasses all together for about 45 minutes. Add barley and spices, simmer for another 15 minutes and pour in vinegar. Roll up the salad in sterilized jars.