Salad of green tomatoes and sweet peppers. Recipes for delicious salads "You'll lick your fingers" from green tomatoes

Today I offer excellent recipes for preparations - green tomato salad for the winter.

The question always arises before summer residents, what to do with those tomatoes that sometimes simply fall off the bush without ripening? This is especially true in the fall, when they simply do not have time to ripen.

Today I will try to tell you in detail how to cook delicious salads from green tomatoes, they turn out no worse than from other vegetables - harvested for the winter.

Tomatoes, despite the fact that they are green and not ripened, contain a lot of vitamins, micro and macro elements, so they are not only tasty, but also healthy.

Therefore, harvest as much as possible and enjoy the taste of summer on cold winter days.

Recipe for green tomato salad for the winter, without sterilization

Ingredients:

• green tomatoes - 2 kg.
• carrots - 1 kg.
• onion - 1 kg.
• garlic - 2 heads
• green dill - 100 gr.
• parsley - 100 gr.
• red pepper - 1/2 tsp
• vegetable oil - 150 ml.
• vinegar 9% - 100 ml.
• sugar - 5 tbsp. l.
• salt - 2.5 tbsp. l.
• water - 150 ml.

Cooking:

Wash tomatoes, sliced

We rub the peeled carrots on a Korean grater or pass through a combine

Finely chop greens and garlic

Cut the onion into half rings, you can cut it as you like

Combine all vegetables in a large bowl.

Pour salt, sugar, pour in water. Adding oil

We put the vegetables on the fire, simmer for 30 minutes

Add pepper, pour in vinegar, then let it boil for another 3 minutes

We lay out the finished salad, preferably in sterilized 1 liter jars, you can 0.5 ml or 0.75 ml

Seal immediately with tightly sterilized lids.

Turn the jars over and leave to cool completely.

Tomato salad with garlic

Necessary:

• green tomatoes - 3.6 kg.
• vegetable oil - 0.5 tbsp.
• sugar - 0.5 tbsp.
• salt - 0.5 tbsp.
• vinegar 9% - 0.5 tbsp.
• chopped garlic - 0.5 tbsp.

Cooking:

1. Wash tomatoes, cut into slices
2. Pour out the oil
3. Sprinkle salt, sugar
4. Pour in the vinegar
5. Add finely chopped garlic
6. Mix thoroughly with your hands, leave to brew for 3 hours, stirring every 20 minutes
7. Ready salad can be decomposed in two ways
8. In sterile 1 liter jars, cover with sterile lids, put in a pot of boiling water and sterilize for 15 minutes, roll up the lids
9. In sterile 1 liter jars, screw on the lids tightly and store in the refrigerator

Salad for the winter in Korean

You will need:

• green tomatoes - 2.5 kg.
• 7 sweet peppers
• 1 hot pepper
• 0.5 st. garlic
• 1 bulb
• 50 gr. salt
• 125 gr. Sahara
• 250 ml. vegetable oil
• 150 ml. vinegar 9%

Cooking:

Pour oil into a large saucepan

Sprinkle salt, sugar

Cut the tomatoes into slices in a saucepan, removing the stalks.

Cut the pepper in half, remove the seeds, cut into strips

Onion cut into thin quarters

We pass hot pepper through a meat grinder, garlic through a press

Pour vinegar, mix, put on fire. From the beginning of boiling, boil for 10 minutes

We lay out the finished salad in sterilized jars and roll them up with sterilized lids.

Tomato appetizer with tomato paste

We will need:

• 2 kg. green tomato
• 1 kg. carrots
• 500 gr. Luke
• 250 ml. tomato paste
• 3 art. l. Sahara
• 1 st. l. salt
• 1 pinch of black peppercorns
• 100 ml. vegetable oil
• 2 tbsp. l. vinegar 9%

Cooking:

1. Wash the tomatoes, cut into thin strips
2. Cut the onion lengthwise into thin strips
3. Peel the carrots, cut first into circles, then into thin strips
4. Mix together until smooth paste, oil, sugar, salt, peppercorns, vinegar
5. Add the filling to the vegetables, mix thoroughly, let stand for 2 hours
6. Put the vegetables in a saucepan, put on fire
7. Close the lid, bring to a boil and simmer for 20 minutes
8. Put the finished salad in sterilized jars, close with tightly sterilized lids
9. Turn the jars upside down and leave to cool completely.

Salad for the winter "Hunting" with cabbage

Ingredients:

• 200 gr. green tomatoes
• 200 gr. cucumbers
• 300 gr. cabbage
• 200 gr. bell pepper
• 100 gr. carrots
• 1 bulb
• 1 garlic clove
• sprig of parsley
• sprig of dill
• 1/2 st. l. vinegar (per 1 liter - 8-10 ml)
• 2 tbsp. l. vegetable oil

Cooking:

1. Peel carrots, cut into medium strips
2. Finely chop the onion
3. Peel the peppers, cut into medium cubes
4. Cut tomatoes into medium cubes
5. Peel off cucumbers, cut into large strips
6. Finely chop the cabbage
7. Add minced garlic. Salt so that the salad is a little salty, leave for 1 hour
8. Put on fire, warm up, do not bring to a boil
9. At the end of heating, add vinegar and oil
10. Arrange the salad in sterilized jars, cover with sterilized lids.
11. Dip jars in hot water, sterilize 500 ml - 12 minutes, 1 liter - 15 minutes
12. Roll up jars, turn over, wrap in a warm cloth and leave to cool completely

green tomato rice recipe

Necessary:

• 1 st. rice
• 2 kg green tomatoes
• 500 gr. carrots
• 500 gr. Luke
• 500 gr. sweet pepper
• 50 gr. salt
• 100 gr. Sahara
• Vegetable oil 0.5 tbsp.

Cooking:

1. Soak rice in cold water for 2 hours
2. Slice the tomatoes
3. Remove seeds from peppers and cut into slices
4. Peel the carrots and then grate on a coarse grater
5. Onion cut into rings
6. Mix rice with vegetables, add salt, sugar, oil
7. Put on fire, cook for 40 minutes until the rice is ready
8. Arrange the appetizer in sterilized jars, roll up with sterilized lids

Tomato salad for the winter in Georgian

Ingredients:

• Green tomatoes - 1 kg.
• onion - 300 gr.
• Bulgarian red pepper - 300 gr. (peeled from the stalk and seeds)
• garlic - 50 gr.
• hot pepper - ½ - 1 pc.
• hops - suneli - 1 tsp
• ucho - suneli - 1 tsp
• cilantro - bunch
• 9% vinegar - 50 ml.
• sunflower oil - 100 ml.
• salt 1.5 tbsp. l.

Cooking:

The output is approximately 2 liters of salad.

1. Wash all vegetables well and pat dry.
2. Tomatoes are first cut into two halves, and then cut into thin slices
3. We put it in a large bowl, you can put a saucepan, put a tablespoon of salt, mix, leave for a while so that they are salted and give juice
4. Grind the rest of the vegetables - onion in half rings, cut the pepper lengthwise, into strips, garlic, finely chop the cilantro
5. Drain the juice from the tomatoes, squeeze them slightly, but do not crush, put the rest of the vegetables in them
6. Add spices and seasonings, 0.5 tablespoon of salt and mix
7. We crush the salad, put a plate of smaller diameter on top, bottom up and put oppression (you can use a half-liter jar of water)
8. We leave it in a warm place for a day, then we put it in sterilized jars3 and set it for 15 minutes to pasteurize.
9. Close the lids, cool and put in a cold place.

By the way, this salad can be put into jars, put in the refrigerator, and after a couple of hours you can already eat

Salad "Colors of autumn"

This recipe indicates the weight of peeled vegetables, the output is 5 kg of salad

Ingredients:

• Green tomatoes - 2 kg.
• Onion - 1 kg.
• Salt - 2 tbsp. l.
• Sugar - 4 tbsp. l.
• Vegetable oil - 250 ml.
• Bulgarian sweet pepper - 1 kg.
• Carrots - 0.5 kg.
• Vinegar 9% - Art. l.
• Water - 0.5 l.

Cooking:

We prepare the washed and peeled vegetables - cut the pepper into strips, three carrots on a coarse grater, cut the onion into half rings, cut the tomatoes in half, and then cut into slices

Pour sunflower oil into a saucepan and heat up.

Pour the onion into the heated oil, sauté it over low heat until transparent.

Put the vegetables in a saucepan, stir, cover with a lid

Bring to a boil over medium heat, reduce heat and simmer for 5 minutes

Add salt, sugar, water, bring to a boil, cook for 10 minutes

Add vinegar and cook for 2 more minutes

We lay out the salad in pre-sterilized jars, roll them up

Turn upside down, leave to cool completely

We lower for storage in the cellar

Video recipe for salad cooked in a slow cooker

Whoever has not tried it yet, be sure to try cooking green tomato salads for the winter, and I'm sure you will certainly like them. I wish you enjoy such delicious and healthy salads.

Write your feedback in the comments, share recipes with friends

At the end of the "vegetable" season, housewives ask themselves: what to do with tomatoes that have not yet ripened - and will not have time, because frosts come at night? Everything is elementary - we collect the remains of the crop and make a salad of green tomatoes for the winter. Such a preparation does not take much time, but it helps to pleasantly diversify the menu in the future.

Pickled and pickled cucumbers have one drawback: no matter how much you roll, it still won’t be enough until spring. But in many dishes (for example, in azu or mixed salads), cucumbers can be replaced with green tomatoes. You can make such a blank in half an hour, at no additional cost.

Ingredients :

• tomatoes - how much to eat;
• vinegar essence - 1 tablespoon per liter of water;
• bay leaf - 2 pcs.;
• peppercorns - 8-10 pcs.;
• salt and sugar - 2 tablespoons each.

Cooking time: 30 minutes.

Recipe :

Dense unripe tomatoes wash, cut into quarters.

Boil water (volume - depending on the number of tomatoes, the ratio is approximately "one to one"), add a tablespoon of essence for each liter, two each - salt and sugar, lavrushka and pepper. Dip the tomatoes in boiling water, blanch them for three minutes.

Take out the quarters of tomatoes, pack them in pre-sterilized jars (it is better to take small ones, 200-300 ml each).

Boil the marinade again, fill the jars to the top and roll up.

Korean salad for the winter

Ingredients :

For every kilogram of tomatoes:

• bell pepper - 1 pc.;
• ground red pepper - ½ teaspoon;
• garlic - 5-6 teeth;
• vinegar 9% - 1/4 cup (6% - 1/3 cup);
• cilantro (or parsley, or dill - whichever you like) - a bunch;
• sunflower oil - 50 ml;
• sugar - 40-50 g;
• salt - 1 tablespoon.

Cooking time: 1.5-2 hours.

Recipe :

Cut the tomatoes into slices, pepper into half rings, tear with your hands or chop the greens on the board. Mix everything.

Squeeze the garlic into a bowl. Sprinkle salt and sugar. Stir again, let stand for five minutes.

Heat the oil in a frying pan (a light haze should appear above it), boil the ground pepper in it. Season salad with spicy dressing. Stir. Top with vinegar.

Spread the mixture among the jars, evenly add the juice remaining in the bowl, cover with lids and put in the oven for sterilization (it will take 50-60 minutes). Then roll up the jars with sterilized lids.

Tomatoes with cucumbers "Hunter's snack"

Ingredients:

• cucumbers - ½ kg;
• tomatoes (green) - ½ kg;
• bell pepper - ½ kg;
• carrots - 2 pcs.;
• garlic - half a head;
• white onions - 1-2 pcs. (depending on size);
• salt and spices - to taste;
• parsley - a few branches;
• vegetable oil - 10 tablespoons;
• vinegar essence 80% - 9 tablespoons.

Yield - 4-5 half-liter jars. The process will take 2 hours.

Recipe :

Wash the vegetables, remove the husk and peel where necessary (from cucumbers, if they are no longer young, remove the skin). Cut the "vegetable mix" (tomatoes, peppers, cucumbers, carrots and onions) into halves or strips. Pour the ingredients into an enameled pan. Stir.

Throw greens and crushed garlic to the mixture, salt liberally (the taste should turn out to be quite sharp), put paprika or black pepper if desired. But you can do without them. Let the salad brew for about forty minutes, so that the juice stands out abundantly.

Put the pan on the fire and heat the juice to a boil (do not boil!), Add the essence and vegetable oil (for the indicated volume of products - about 8-10 tablespoons of both).

Tamp the salad in sterile jars, pour the remaining juice. Sterilize in a water bath for 15 minutes or half an hour in the oven. Now you can roll up a snack!

Salad of green tomatoes with sourness for the winter

Ingredients :

• green tomatoes - 1 kg;
• greens (parsley, dill, cilantro - whatever you like) - a large bunch;
• garlic - 2 heads;
• carrots - 0.5 kg;
• coarse salt - a handful;
• 6% vinegar - 1/2 cup;
• vegetable oil - 1/3 cup.

Recipe :

The salad is prepared in two stages - before preservation, the tomatoes must be fermented.

Take a large enameled pan - you will lay out the ingredients in layers in it. Therefore, all products must first be chopped into different bowls.

Cut the tomatoes into circles across (about 1 cm thick), grate the carrots coarsely, tear the greens with your hands, chop the garlic with a knife and crush on the board.

Lay layers on top of each other: tomatoes, garlic, greens, carrots - half of the prepared ingredients. Sprinkle with salt. Lay out the second part of the products in the same way. Salt again. Cover with a large plate, put the load.

Under the yoke, tomatoes should stand for about a day. It is not necessary to clean in the cold. During this time, they will be completely covered with juice.

The next day, pour the resulting brine into a separate pan. Pack the salad well into sterile jars, leaving 2 cm to the top.

Pour vinegar and vegetable oil into the brine that you have left. Boil the "sauce" for 10 minutes, pour over the salad in jars (so that the tomatoes are completely covered). Sterilize for half an hour and roll up.

Recipe with red-green tomatoes and cabbage

Ingredients :

• unripe dense tomatoes - 2 kg;
• cabbage - 2 kg;
• sweet pepper - 1 kg;
• ripe tomatoes - 1 kg;
• carrots - 1-1.5 kg;
• onions - 1 kg;
• vinegar (9%) - 200 ml;
• sugar - a glass;
• salt - 3 tablespoons;
• vegetable oil - 2.5-3 cups.

It seems that it takes a whole day to prepare a snack, but the process takes no more than an hour.

Recipe :

Chop the cabbage (as for salting), shake it with your hands so that the juice stands out. Add green tomato slices. Put there the sweet pepper, chopped in half rings. Salt the vegetable mixture and leave for 5-6 hours in a cool place - to infuse.

The next step is to add finely chopped red tomatoes to the pan (as an option, they can be scrolled through a meat grinder), coarsely grated carrots, onions in half rings.

Pour oil with vinegar, put sugar. Bring to a boil on the stove and simmer, stirring, for a quarter of an hour. Pour the boiling brew into jars (make sure that there is enough liquid in each). Roll up, put each container “upside down”, on the lid, cover with a blanket for a day. Then transfer to the cellar.

Winter salad "Danube"

Ingredients :

• green tight tomatoes - 1 kg;
• Bulgarian green pepper - 3 pcs.;
• capsicum hot pepper - 100 g;
• parsley - a large bunch;
• homemade tomato juice - 1 liter (or 1 kg of red tomatoes);
• salt - 35-40 g;
• sugar - 60-70g;
• garlic - 3 heads;
• vegetable oil - 150 ml;
• table vinegar - 1/3 cup.

Cooking time: 45-60 minutes.

Recipe :

Make a marinade: mince red tomatoes (or use already prepared juice), add oil and vinegar, spices. Boil.

Cut the vegetables into small pieces (straws or slices, as you like), dip in the marinade and boil for 15 minutes.

Arrange the boiling salad in pre-prepared jars and roll up. Wrap up for a day. Additionally, sterilization of such preservation is not necessary.

Step-by-step photo recipe for green tomato salad and plums for the winter

For this salad, use brown dense or green tomatoes. If you take red fruits, they will "melt" during cooking. Plums will add a piquant light touch to the appetizer, add them as desired.

Ingredients :

• brown (green) tomatoes - 1 kg;
• sweet bell pepper - 600 g;
• hot chilli pepper - to taste
• plums - 4 pcs.;
• garlic - 5 cloves;
• carrots - 300 g;
• honey - 3 tbsp. l. (or sugar 120 g);
• salt - 2-2.5 tsp;
• curry - a pinch;
• mustard powder - a pinch;
• allspice - 4 pcs.;
• vegetable oil - 120 g.

Cooking time: 1 hour.

Recipe :

Cut the tomatoes into circles.

Peel the carrots and cut into half rings, plums into slices.

Remove the seed part from the sweet pepper, chop it across or along (you will get rings or large strips).

After preparing vegetable preservation, I often have “illiquid assets” left: a head of peeled onion, a couple of carrots, half a pepper or a bunch of greens. What to do with these good things? I finely chop all the leftovers (rub). I mix it, put it in small packing bags and send it to the freezer.

Such a mixture can be stored without defrosting until spring. When preparing borscht or stew, it is enough to get one bag, tear and pour the contents into a frying pan (stewpan). The full feeling that the dish is seasoned with fresh vegetables and herbs!

Raw green tomatoes are not accepted. But if canned unripe fruits appear on the table, then they no longer pay attention to their red-cheeked "relatives". Therefore, experienced housewives try to prepare at least a few cans of "tomato delicacy" for the future. Of course, you can buy finished products in the store. But in terms of quality and taste characteristics, home-made preparations in banks are beyond competition. They contain only natural ingredients. There are no flavor enhancers, dyes and other unhealthy chemicals.

What you need to know about "greenies"

Green tomatoes contain substances that take part in the body's metabolic processes. During heat treatment, most of them are not lost. Vegetables contain the following health benefits:

• vitamins - B, A, C, E, PP;
• micro and macro elements- aluminum, iron, boron, copper, potassium, calcium, sodium;
• amino acids - alanine, arginine, lysine, leucine, serine, glutamic acid;
• fatty acids - omega-6, palmitic, stearic.

Phytoncides, which are part of green tomatoes, help fight inflammation. Lycopene is able to stop the formation of cancer cells. It also normalizes blood pressure, helps lower blood cholesterol levels, which reduces the risk of a heart attack. And tomatidine is a substance that takes part in the growth of muscle mass.

Unripe tomatoes are popular with those who are struggling with extra pounds. Green fruits are included in a number of diets due to their low calorie content - 23 kcal per 100 g of raw product. During conservation, this figure is reduced to 20 kcal. In addition, the vegetable contributes to the rapid saturation of the body, which allows you to reduce the volume of servings without discomfort.

Possible harm

• individual intolerance;
• cardiovascular diseases;
• arthritis and gout;
• kidney disease.

Canned vegetables can also be harmful. Therefore, it is very important to follow the recipe. Products must undergo thorough heat treatment.

Preparation for canning

The quality of the salad depends not only on the products used, but also on the cooking technique. It is necessary to take care of culinary tools in advance, which will ensure convenience in the canning process.

Collecting dishes

First of all, we stock up on measuring containers that will help determine the proportions of the ingredients. During cooking, almost everything that is on the kitchen shelves can come in handy.

• Pot . The container is needed for salads both with sterilization and instant cooking. In it, we will boil vegetables or boil jars filled with salad mixture. It is better to give preference to a product made of durable stainless steel. We choose the volume, taking into account the number of products. Dishes with divisions on the walls are very convenient, it is easier to monitor the amount of boiled contents with it.
• Devices. You will need a slotted spoon to skim off the foam. With a wooden spoon with a long handle, you can stir the dish during cooking, lay it out in jars.
• Thermometer. The device will help determine the temperature of canned food during cooking or pouring into glass containers.

It is very convenient to use an autoclave in home canning. It will save cooking time. The unit is much safer to use than a conventional pan. Minimizes the risk of burns. No need to constantly open the lid and check the readiness of the snack. Cooking is carried out automatically.

We process banks

Containers for salad mass must be thoroughly washed, degreased with soap or soda solution. Check for cracks or chips. Sterilize a half-liter container for five minutes, a liter container for ten minutes, a two-liter container for 15 minutes, a three-liter container for 20-25 minutes. There are four ways to prepare jars.

1. In the microwave. At the bottom of a clean and undamaged container, pour a little water (two fingers). Put it in the microwave in an upright position. We turn on the microwave oven at a power of 800-900 watts. We make sure that all the water does not boil away, otherwise the container will burst.
2. In the oven . Place the jars upside down on the wire rack. Preheat the oven to 150°C. We maintain time, taking into account displacement.
3. In a steamer. We put the banks upside down and turn on the “Cooking” mode.
4. Ferry. A saucepan, kettle, bowl will do. Pour water into the container, cover it with a metal sieve. Place the container upside down on top.

Covers also require preliminary preparation. They are washed in soda or soapy water, rinsed well. Then they need to boil for two to three minutes. Lids should be free of rust spots, dents, with tight-fitting rubber bands.

Green tomato salad for the winter: recipes with and without sterilization

An important component of canning is a competent choice of products. Having decided to prepare a salad of green tomatoes for the winter, it is better to use vegetables without external damage, signs of disease. As for sizes, any will do, as they still need to be cut. Medium fruits have a dense structure and firm flesh, unlike large vegetables. Too small, such as cherry tomatoes, are not recommended. They cannot be divided into parts so that it looks beautiful and appetizing in the finished dish.

"Winter"

Peculiarities . Many people prefer simple snacks without sterilization, the taste dominant of which is determined by unripe tomatoes. This category includes the salad "Winter". You can experiment and add to the composition of rice. For 2 kg of tomatoes take a glass of cereal. In this case, the rice is pre-soaked, then boiled along with the rest of the vegetables.

Ingredients :

• 5 kg of tomatoes;
• 1 kg of bell pepper;
• 300 g of garlic;
• three hot peppers;
• two glasses of sugar;
• two glasses of sunflower oil;
• 100 g of vinegar;
• 100 g of salt.

Cooking

1. We cut the vegetables into four or six parts, depending on their size.
2. Grind peppers, garlic in a meat grinder.
3. We mix all the components.
4. After boiling, cook over low heat for 30 minutes.
5. We lay out in clean jars, twist the lids.
6. We put in a warm place until completely cooled.

By turning the jars upside down, you can determine how tightly they are twisted. Instant green tomato salad for the winter must be kept in a warm place in order to completely end the heat treatment.

"Danubian"

Peculiarities . In terms of its composition, the Danube salad is very similar to the traditional lecho. Its roots can be found in the national Hungarian cuisine. The appetizer is served as a side dish or dressing for meat. Since it contains vinegar, it is not recommended to use it on an empty stomach and as an independent dish.

Ingredients :

• 1.5 kg of unripe tomatoes;
• 750 g carrots;
• 750 g of onions;
• 150 ml of vegetable oil;
• 150 ml of vinegar;
• 60 g of granulated sugar;
• 50 g of salt;
• three bay leaves;
• 15 black peppercorns.

Cooking

1. Washed clean tomatoes cut into large slices.
2. We rub the carrots coarsely, chop the onion with medium half rings.
3. Mix vegetables in a saucepan, sprinkle with salt. We leave to infuse for four hours.
4. After the required time, add sugar, spices, sunflower oil and vinegar.
5. Cook over low heat for one hour, stirring occasionally.
6. We lay out the mixture in containers, pour the brine that remained in the pan.
7. We roll it up, turn it over on the neck and warm it.
8. Take it out to storage when it cools down.

To tighten the covers most often use a special key. It is popular because it is easy to use and inexpensive. But such a tool periodically breaks down, which leads to poor-quality sealing of cans and damage to the workpieces. An alternative to a key are twist-off lids. They need containers with screw necks. They adhere to the glass as tightly as possible, without forming cracks.

"Emerald"

Peculiarities . The blank will become an exquisite decoration of the festive table. The emerald color will catch the eye and awaken the appetite. When preparing snacks without cooking, special attention should be paid to the last layer. It is recommended to form it from tomatoes. If you pour chopped greens on top, then when you drain the water, it will be washed off.

Ingredients:

• 2.5 kg of unripe tomatoes;
• three garlic heads of small sizes;
• 300 g parsley;
• 300 g of dill;
• 2.5 liters of water;
• two large spoons of salt;
• four large spoons of granulated sugar;
• a small spoonful of vinegar per jar;
• four peas of black pepper;
• two carnations.

Cooking

1. Chop the tomatoes into slices.
2. Cut garlic cloves into three or four pieces.
3. Finely chop parsley, dill.
4. We lay out layers in containers: cloves and peppers, tomatoes, garlic, herbs, tomatoes. We repeat the sequence until we fill the jar.
5. Fill the layers with boiling water, cover the containers with lids.
6. We prepare the marinade: boil water and throw salt and sugar into it. Stir until completely dissolved, keeping on fire.
7. Drain the water from the jars and fill with brine. Add vinegar.
8. Roll up, turn over, warm.

Very fast garlic

Peculiarities . A spicy green tomato salad for the winter goes well with meat and fresh white bread. As an independent dish, those who like to test their stomach for strength can use it. Not recommended for small children.

Ingredients:

• 7 kg of unripe tomatoes;
• 150-200 g of sugar;
• 150-200 g of salt;
• 200 ml sunflower oil;
• 200 ml of vinegar;
• 200 g minced garlic.

Cooking

1. Finely chop the garlic, cut the tomatoes into medium slices.
2. Mix vegetables, add the rest of the ingredients. We leave to infuse for three hours.
3. Pour the mixture into sterile jars. Close with plastic lids. We put in a cool place.

When preparing a green tomato salad with garlic for the winter without sterilization, you can use a little trick. Tight lids will reduce the risk of snack spoilage. They must first be boiled for no more than one minute. Then they immediately put on the neck. Cooling down, they fit snugly to the glass, without forming cracks.

Donskoy

Peculiarities . A prerequisite for the correct preparation of a classic snack is the presence of cucumbers. Salad "Donskoy" has a lot of interpretations. You can experiment with spices and seasonings, guided by taste preferences. The appetizer is juicy with crispy vegetables.

Ingredients :

• 2 kg of green tomatoes;
• 2 kg of cucumbers;
• 1 kg of bell pepper of different colors;
• 500 g of onion;
• 120 ml of vinegar (9%);
• 100 g of salt;
• 150 g of sugar;
• spices.

Cooking

1. We wash all vegetables. We remove the excess - the stalks, seeds, spouts, tails.
2. We cut the tomatoes into quarters or six slices, onions and peppers into halves of rings, cucumbers into circles.
3. In a large container (more than 5 liters), we put the prepared products, add salt, sugar. For piquancy, we can use bay leaf, peppercorns. Set aside the salad mixture for two to three hours to infuse.
4. Pour mixed vegetables into sterilized jars, pour vinegar, brine remaining in the container.
5. We cover the container with lids and put it in a saucepan. Fill with water on the "shoulders". We sterilize the salad 15-25 minutes after it boils. We select the time taking into account the volume of containers.
6. We roll up the finished snack while it is hot. We put it in a warm place and wrap it up with something. We put it away for storage when it cools down.

For canned green tomato salad, any quality vinegar is suitable - rice, wine, apple. The main thing is that no artificial essence is added to it, which will spoil the taste of the dish. In the finished snack, tomatoes may appear bitter. This will not happen if you pre-soak the vegetables in cold water for an hour.

"Cobra"

Peculiarities . Green tomato salad for the winter “Lick your fingers” turns out to be sharp, “biting”. It is thanks to these taste characteristics that he acquired a second interesting name - "Cobra". The amount of pepper and garlic can be varied depending on which degree of spiciness is preferable. An excellent winter salad, which is combined with meat and is able to shade its excessive fat content.

Ingredients :

• 2.5 kg of unripe tomatoes;
• three cloves of garlic;
• 150 g of hot chili pepper;
• 100 ml of vinegar;
• four large spoons of salt and sugar.

Cooking

1. Cut the tomatoes into slices.
2. Grind the peeled hot pepper finely - chop with a knife or grind in a meat grinder.
3. Pass garlic cloves through a press.
4. We put all the ingredients in a saucepan, add spices. Mix well until the salt and sugar dissolve. We pour vinegar.
5. Pack the salad mixture into sterilized jars.
6. Boil jars with snacks in a saucepan for 20 minutes.
7. We roll up the lids, insulate and wait until they cool completely.
8. We put away for storage.

In order for more juice to form in the Cobra salad from green tomatoes for the winter, the mixture should stand in jars for an hour before preservation. The appetizer will get a rich aroma if you add not fresh, but roasted garlic to it. Greenery doesn't hurt either. Parsley is best suited for this preparation.

"Watercolor"

Peculiarities . The appetizer is prepared without vinegar. Filling with hot oil is required. The dish combines light sweetness and sourness.

Ingredients :

• 2 kg unripe tomatoes;
• 500 g of onions;
• 500 g carrots;
• 500 g of bell pepper;
• two garlic cloves;
• a bunch of greens;
• 50 g of salt;
• 100 g of sugar;
• 200 ml vegetable oil.

Cooking

1. Cut tomatoes, carrots into thin rings, pepper, onion - into halves of rings.
2. We crush the garlic, chop the greens.
3. We mix the products and leave for six hours. After the mixture is infused, add the rest of the ingredients.
4. Pour into jars, put them in a saucepan and fill with water. Boil 15 minutes.
5. We twist the lids, turn over, insulate.

Step by step, following the instructions, cover the walls and bottom of the pan with rags or gauze. There must also be material between the banks. For what? During boiling, glass containers come into contact with each other and with the surface of the pan. They can crack and all the work will go down the drain. The presence of partitions will avoid this.

"Hunting"

Peculiarities . Having decided to prepare such a green tomato salad for the winter, you can change the components and their quantity as you wish. Then every year the blanks will have a different taste. For example, a little ground coriander is added the first time, hot chili pepper is added the second.

Ingredients:

• 200 g unripe tomatoes;
• 200 g cucumbers;
• 200 g of bell pepper;
• 200 g of white cabbage;
• 100 g carrots;
• 50 g of onion;
• one garlic clove;
• salt to taste;
• on a sprig of dill, parsley;
• a small spoonful of vinegar per liter container;
• two large spoons of sunflower oil.

Cooking

1. Grind carrots, cucumbers into thin sticks, onions, peppers, tomatoes into small squares.
2. Shred the cabbage finely, crush the garlic, chop the greens.
3. We leave the mixed mixture until it starts up the juice.
4. We heat, but do not boil. Add vegetable oil, salt and vinegar to a warm salad.
5. We lay out in jars, sterilize for 30 minutes.
6. We roll up the containers, turn over, wrap.

Salt should be put so much that a little saltiness is felt in a freshly prepared salad. So be it. After standing in the jars, the vegetables will absorb everything and the taste will be excellent. Workpieces can be taken out to a cool place only after they have completely cooled down. Otherwise, a sharp temperature drop will lead to an “explosion” of the covers.

With tomato paste

Peculiarities . The appetizer differs from other salads in that the vegetables included in its composition must be cut in the same way. It is recommended to grind the products into straws. In this form, they will not be digested and will not turn into gruel. If cut into cubes, then medium in size.

Ingredients:

• 1.5 kg of unripe tomatoes;
• 1 kg of carrots;
• 0.5 kg of onion;
• three large spoons of sugar;
• a large spoonful of salt;
• 100 ml of sunflower oil;
• 250 ml of tomato paste;
• two large spoons of vinegar (9%);
• black peppercorns.

Cooking

1. We cut vegetables.
2. We make dressing from spices and seasonings. Pour over the salad mixture, mixing thoroughly. We leave to infuse for two hours.
3. Cook after boiling for 20 minutes.
4. We lay out in heat-treated jars, roll up, warm.

Vegetables turn out a little crispy and elastic. If you stew the appetizer for about an hour, they will become soft. To ensure that as little juice as possible flows out of the tomatoes, it is better to take a sharp knife with fine teeth for slicing.

Green tomato salad recipes for the winter allow you to prepare bright and colorful snacks. It is recommended to eat them in the first year after seaming. If the blanks cost more, then substances harmful to health accumulate in them. Including increasing the dose of solanine. Salads with rice, barley should not stand for more than one year. Keep the twist in a cool place where direct sunlight does not fall.

Green tomatoes that did not have time to ripen before the end of the season are a common problem for all gardeners. What can be done with them? Anything. And, above all, cook a great salad for the winter.

Everything that remains in the autumn beds can be safely put into action. I present to your attention 6 great recipes under the slogan "We collect everything, to the last green tomato!" and prepare salads "You'll lick your fingers!". We roll this vitamin riot into jars for the winter, and in the cold season we enjoy delicious autumn preparations.

Green tomato salad recipe - lick your fingers

In October, there was practically nothing left on personal plots. The beds are empty, and the shelves on the balcony and in the cellar are filled with bright appetizing spins. But not all goodies and usefulness have yet been collected from the bushes, green unripe tomatoes hang on the tomato beds, from which you can make a salad marked “You will lick your fingers!”. The recipe is simple and quick, and all the girlfriends and relatives who have looked at the treat will definitely appreciate the preparation.

Preparing ingredients for the salad:

Cooking:

1. Unripe tomatoes cut lengthwise into 6-8 slices. A large deep bowl is suitable for mixing the ingredients. There we throw off chopped tomatoes, chopped garlic, salt and sugar, pour the future salad with vinegar and oil.
2. It is inconvenient to work with a spoon, so thoroughly mix all the ingredients with clean handles and set aside the salad for 3 hours. After every 20-30 minutes, it is advisable to mix the vegetable mass again, and the salad will give a lot of appetizing juice.
3. After tincture, the finished salad can be rolled up in jars for the winter or laid out in containers and stored in the refrigerator.

The preparation with its juiciness and aroma will be surely appreciated by frequent guests and beloved household members!

A simple green tomato salad recipe for the winter

Autumn is the time for vitamin preparations. All housewives "surrender the plan" to fill the shelves with multi-colored spins. Every year, hostesses are looking for new recipes, and a simple green tomato salad for the winter can become a favorite for late autumn preparations.

Write down the ingredients:

For this twist, the Swamp tomato variety is excellent. Outside, they are grayish-green, and inside they are sweetish and fleshy with a pinkish core.

Cooking:

1. Using a special grater, we rub the carrots into long strips, and cut the onion into medium cubes. We divide the tomatoes into 6-8 parts, and place them in a large bowl. We also throw carrots and onions there. Sprinkle all this beauty with 3 tablespoons of salt, mix and leave to salt for 10-12 hours.
2. After tincture, the salad will give a lot of juice, it will come in handy for juicy preparations. But the vitamin dish is not ready yet! It is necessary to prepare a marinade from oil, vinegar, sugar and additional spices. Pour the salad with a hot solution and boil it after boiling for 30 minutes over low heat.

We roll the warm salad into a clean container and get 8 liter and 1 half-liter jar of a great summer snack at the exit.

Recipe for green tomato salad without sterilization

Green tomato salad has a peculiar taste that cannot be compared with anything! A new recipe without sterilization will allow you to quickly and easily prepare a delicious and healthy summer snack.

Let's prepare the ingredients:

The most unsightly vegetables go into this salad, everything that remains in the autumn beds. Do not throw anything away, any gifts of nature will come in handy for winter spins!

Cooking:

We chop vitamin ingredients into different containers: tomatoes into slices, onion into half rings, pepper into strips, and a grater into carrots or through a meat grinder.

We throw all the bright components into a large bowl and admire the riot of colors.

Pour vegetables with vegetable oil, vinegar, and combine all the ingredients with handles into a single vitamin ensemble. Leave the salad to infuse for 2-3 hours at room temperature!

The last step - after the tincture, put the bowl on the fire and simmer the salad for exactly 1 hour. While hot, we lay out the appetizer in sterile jars, roll it up and hold it in the “head” until it cools.

Salad without sterilization is perfectly stored at room temperature!

If all these products are passed through a meat grinder in the same proportions, boiled for 1 hour and rolled into jars, you can enjoy excellent vitamin caviar in winter.

Do not be lazy, close and delight your loved ones with delicious autumn preparations!

Green tomato salad for the winter - a recipe with onions and carrots

A juicy green tomato salad is loved by all lovers of savory snacks. Bulgarian pepper is also added to this recipe with onions and carrots for a variety of tastes. If you cook such a salad for one bowl, then they will immediately eat it, and there will be nothing left for the winter. It is better to cook it immediately in a large bowl and stock up a few clean jars in advance.

We clean products for salad:

Cooking:

1. We begin to cut clean vegetables. Green tomatoes in thin slices, bell peppers and onions in half rings, carrots and red tomatoes on a coarse grater.

If you close a large amount of lettuce, you can pass carrots and red tomatoes through a meat grinder, then you can not remove the skin from the tomato.

1. We put a basin on a large fire, throw in all the chopped vegetables and simmer the salad under the lid for 50-60 minutes over low heat.
2. After boiling, add salt and sugar, mix and check whether it is seasoned enough. You can add more spices if you wish.
3. 15 minutes before turning off, pour a glass of sunflower oil. When hot, roll the salad into jars, you get 2.5 liters and one bowl for testing.

Sweet, soft and fragrant snack for the winter is ready. Bon appetit!

Korean green tomatoes - salad for the winter

Snacks according to Korean recipes have firmly entered the family diet of many hostesses. The dishes are distinguished by a pleasant piquancy and a spicy note, like green tomato salad, which can be rolled up for the winter.

For the cooking process we need:

Cooking:

Grate the peeled carrots on a Korean grater to make orange worms in the salad. Sprinkle it lightly with salt and sugar, remember that the carrot softens and gives juice.

Cut the tomatoes into rings and send to the juicy carrots. Add spices: salt, sugar and ground coriander.

Finely chop the garlic and throw it into a bowl with salad. Mix everything thoroughly!

Pour vegetable oil into a frying pan and fry one chopped onion on it, we will also send the chopped bitter pepper pod and coriander seeds there.

Season the salad with a burning mixture, add vinegar and fresh parsley. Mix everything thoroughly, put it under oppression, and send it to the refrigerator for 24 hours.

A little patience and the next day you can enjoy a cool spicy snack with pleasure!

Green tomatoes for the winter - Danube salad

Knowledgeable housewives recommend making Danube green tomato salad and rolling it up for the winter. The taste of the dish is sweet and sour with a light peppercorn, and it is prepared easily and quickly. A simple recipe does not require large expenses from hostesses, but you need to let the vegetables brew a little, then the result will exceed all expectations!

Ingredients:

Cooking:

1. Cut the tomatoes into small slices or large cubes to the taste of the housewife. We rub the carrots on a coarse grater, and chop the onions into thin half rings. Everything is thoroughly mixed with the addition of salt.
2. The vegetable mixture is infused under the lid at room temperature for about 3-4 hours.
3. Then add the rest of the spices, mix everything and put on the stove.

To ensure that each slice absorbs sugar and vinegar, you can work with your hands and combine vegetables into a single juicy salad.

1. From the moment of boiling, boil the mixture for 30 minutes. We lay out the hot salad in sterilized jars, put it on the lid and cover with a blanket until it cools completely.

Bright winter preparation is the perfect complement to any family dinner. In such a dish there are a lot of vitamins, microelements and it is stored for a long time on a spacious balcony shelf.

I suggest you watch a video recipe for making green tomato salad for the winter

Good luck and see you for new recipes!

Good afternoon dear friends. Sometimes it happens that at the end of the season a huge number of unripe tomatoes remain in the beds. And looking at this picture, I think that many hearts bleed. Well, it's a pity to leave spoiled tomatoes, albeit green ones. How much effort and work was invested in what would grow them.

But I hasten to please you, even from green tomatoes you can make an excellent salad for the winter. So not even one green tomato will be lost, we will put everything into action. You can safely collect green tomatoes from the beds and prepare winter salads for the winter. There are recipes that really deserve your attention, and there are some that you just lick your fingers. I think that many have heard about such recipes or perhaps even tried, but everyone did not dare to cook it themselves. Now this moment has come and it's time to prepare a delicious salad for the winter of green tomatoes.

At the end of the summer season, there are already so many seamings prepared that there is no place to put them directly, but you don’t have such a salad yet. The salad is very tasty. Especially it will be to your taste as a pleasant snack. Men will appreciate your work at the festive table.

Ingredients.

Green tomatoes 2.5-3 kg.
1 head of garlic. (more can be requested)
0.5 cup 9% vinegar.
150 ml. vegetable oil.
125 salt.
125 sugar.

Cooking process.

1. The collected tomatoes are thoroughly washed and sorted for spoilage. After we cut each into 7-8 parts.
2. Pass the garlic through a press.
3. Place chopped tomatoes in a saucepan; put garlic, salt, sugar, vinegar and vegetable oil on them. And mix well. Leave for 20-30 minutes for the vegetables to marinate.
4. After pickling, the salad can be laid out in sterilized jars and closed with lids. Also, this salad can be served immediately as an appetizer to the table.

Incredibly delicious green tomato salad recipe

Bon appetit.

A simple green tomato salad recipe for the winter

With the advent of autumn, the marathon for preparing salads and spins does not stop, but simply moves to a new level. Until autumn, you can continue to prepare salads from green tomatoes or cook some varieties of pears in September, and you can also cook or jam from them. But let's talk about green tomato salad.

Ingredients.

3 kg of green tomatoes.
1.5 kg. carrots.
1.5 onions.
300 ml. sunflower oil.
250 ml. table vinegar.
3 tablespoons of salt and the same amount of sugar.
2-3 leaves of lavrushka.
A pinch of peppercorns.
Fragrant black pepper to taste.

Cooking process.

1. Rinse and cut into 7-8 pieces
2. Three carrots on a grater.
3. Cut the onion into small cubes.
4. Put all the ingredients in a bowl, add spices, vinegar, sunflower oil. Mix and leave for an hour. Stir every 15-20 minutes.
5. Further decompose into banks. We put the jars in a saucepan with warm water, cover with lids and sterilize for 30 minutes.
6. After the lid is tightly screwed on, the jars are upside down and wrapped. We maintain the jars in this position until completely cooled.
7.After can be transferred to a cool place for long-term storage.

Recipe for green tomato salad without sterilization

The salad is prepared simply and tasty, so in the fall I think you will also need this simple recipe for a quick salad for the winter from green tomatoes.

Ingredients.

Carrot 1 kg.
Onion 1 kg.
Green tomatoes 2.5-3 kg.
Bulgarian pepper 1-1.5 kg.
Coarse salt 100 gr.
Sugar 100 gr.
Vegetable oil 250 ml.
Table vinegar 100 ml.

Cooking process.

So let's start preparing the salad.
1. Tomatoes are washed, sorted out and everything that you might not like is cut out, namely dark spots and signs of corruption. After that, cut the tomatoes into circles, and then divide the circles into quarters.
2. Cut the carrots into thin slices.
3. Bulgarian pepper straws. Pre-removing ponytails and seeds.
4. After we collect all the ingredients except vinegar in one large saucepan, mix and leave for 15-20 minutes. This is the time it takes for the vegetables to release their juices.
5. The next step is to put the pan on the stove and, after boiling, cook our salad for 15-20 minutes over low heat.
6. 3 minutes before turning off, pour in the vinegar and mix.
Turn off the heat under the pan and carefully lay out the salad in sterile jars. It is better to take jars of small volume up to 1 liter.
7. Such a salad is very well stored even at room temperature and retains its taste and aroma for a long time. Bon appetit.

Spicy instant green tomato salad for eating

You can also prepare a green tomato salad not for long-term storage, but in order to serve it when ready on the table. The percentage of spiciness is adjustable according to your taste preferences.

Ingredients.

Green tomatoes 1 kg.
1 hot pepper.
2-3 bell peppers.
3-4 cloves of garlic.
Half a bunch of parsley and dill.
2 tbsp. tablespoons of vegetable oil.
2 tbsp. tablespoons of table vinegar.
2 tbsp. spoons of sugar.
1 st. a spoonful of salt. (salt take coarse grinding).
3-5 peas of allspice black pepper for flavor.

Cooking process.

1. Cut the tomatoes into slices.
2. Remove seeds and tail from hot pepper.
3.Next, you will need to grind the following ingredients in a blender or meat grinder: hot and sweet peppers, garlic, all herbs.
4. Pour vegetable oil, salt, sugar, chiseled peppercorns and vinegar into the resulting slurry. Stir until salt and sugar are completely dissolved.
5. You can warm it up a little, but then pour in the vinegar after you remove it from the heat.
6. Pour green tomatoes with this dressing and mix well. Let it brew for about a day and you can serve it to the table.
7. Also, this salad can be put into jars and closed for the winter. It turns out very unusual and tasty bon appetit.

Green Tomato Cabbage Salad Recipe

Ingredients.

Green tomatoes 2 kg.
Cucumbers 2 kg.
Fresh cabbage 1.5 kg.
Sweet pepper 2 kg.
Onion 500 gr.
Garlic 1 head.
Vinegar 100 ml.
vegetable oil 2 tablespoons per 1 liter of ready-made salad.
Greens to taste.

Cooking process.

1. Cut the tomatoes into slices.
2. Peppers and carrots in strips.
3. Cut the onion into small cubes.
4. Finely chop greens and cabbage.
5. Put the chopped ingredients in a saucepan, add salt, sugar, chopped garlic, vegetable oil. 6. Mix and leave at room temperature for 2-3 hours.
7. After the salad is infused, it will give a lot of juice. We take sterile jars and lay the salad in jars almost to the top, but leave room for the resulting brine.
8. Cover with lids and put in a saucepan with warm water, sterilize the salad for 20-30 minutes. Then we cork the lids tightly with a special key.
9. After cooling, lettuce can be transferred to a cool place without sunlight for long-term storage.