Sweet green tomato salad. General principles of preparation

We continue the theme of preparations for the winter. I've become so engrossed in the recipes that I can't stop. Today we have green tomato salad for the winter.

And today's topic was born by accident. I live in a temperate climate with cool and rainy summers. Therefore, tomatoes do not always have time to ripen before the onset of cold nights and fogs. We have to remove them from the branch while still green. And here are two alternatives: either let it ripen or prepare a delicious salad for the winter. I chose the second option - green tomato salad for the winter. Although if you're more into red tomatoes and want green tomatoes to ripen at home, learn a little trick.

Love only red tomatoes? Then if cold nights and fogs come that destroy tomatoes, pick them unripe and try to help the tomatoes ripen by choosing any of the four ways. Select healthy tomatoes that are not damaged by mold, wash, dry and put to ripen for about 2 weeks. Green tomatoes should ripen in the dark and with little moisture.

If you do not have a lot of green tomatoes, then you can arrange them in glass jars. Moreover, do not overfill the jar, the tomatoes should be comfortable. And in each jar, put a banana or red tomato. Close the jar with a lid and place in a warm dark place.
You can put green tomatoes in plastic bags. Just remember to make a few holes in the bags for air circulation. And again, in each bag you need to put a banana.
If you have a lot of unripe tomatoes, use a cardboard box. Cover the bottom of the box with newspapers, lay the tomatoes on top, again cover with a layer of newspapers and again the tomatoes. You can put a banana inside the box to speed up ripening.
You can also put tomatoes in paper bags for ripening.

Bananas, it turns out, emit ethylene gas, which is necessary for ripening. Only for this you need bananas in the process of ripening - yellow, and with green tips.

But maybe still do not rush to stack green tomatoes for ripening? I assure you that you can make delicious salads for the winter from green tomatoes. I will introduce you to some of the recipes.

Green tomato salad for the winter - a recipe with a photo you will lick your fingers

I can only say one thing about this recipe - having prepared such a winter salad, you will definitely lick your fingers. I have been preparing it for 15 years, as soon as green tomatoes appear. And such a salad is one of the first to be eaten. I just heartily recommend trying it.

Ingredients:

green tomatoes - 3 kg
carrots - 1 kg
onion - 1/2 kg
bell pepper - 200 gr.
vegetable oil - 300 ml
sugar - 1 cup
salt - 5 tsp
red ground pepper - 2 tsp
tomato sauce - 0.5 l

Cut the tomatoes into cubes. In this salad, I like the vegetables to be cut into medium-sized pieces.

I want to warn you - green tomatoes contain the dangerous poison solanine. Therefore, fresh green tomatoes should not be eaten. But during fermentation and canning, this poison is destroyed and does not pose any danger.

2. Carrots can be grated for Korean carrots. and can be cut into sticks. Onion cut into cubes.

3. We also cut the sweet pepper. I usually use red or yellow pepper for color, then the salad turns out bright and beautiful.

4. Place all vegetables in a deep saucepan, mix. You can leave for a while so that the vegetables give juice. I confess, I cook right away.

5. Pour a jar of tomato sauce over the vegetables.

6. Add vegetable oil, stir everything well. Put the pot on the stove and bring to a boil.

7. After boiling, add salt, sugar and ground red pepper. Cook the salad for about 3 hours over low heat, stirring occasionally.

Please note - we prepare the salad without adding vinegar

8. At the end of cooking, lay out the salad in clean jars, cover with lids and sterilize in hot water. We roll up tightly with lids, turn over and leave it like that until it cools completely.

A simple recipe for a salad of green tomatoes, carrots and onions for the winter

The composition of this salad is similar to the previous one, but here we will add fresh tomatoes to the salad. It is very easy to remember the amount of ingredients - for 1.5 kg of green tomatoes there are 0.5 kg of other vegetables.

Ingredients:

green tomatoes - 1.5 kg
carrots - 0.5 kg
onion - 0.5 kg
bell pepper - 0.5 kg
red tomatoes - 0.5 kg
vegetable oil - 1 cup
sugar - 1 tbsp. l.
salt - 1 tbsp. l. (I take a minimum of salt, but look to taste)

We cut vegetables. Again, I repeat - you can cut it arbitrarily, the shape does not matter. But in this recipe, we cut green tomatoes, onions and bell peppers into half rings, and rub the carrots on a coarse grater.

2. Red tomatoes need to be ground to a state of porridge. You can grate, or you can pass through a meat grinder, and it is even more convenient to grind with a blender. Choose your own method.

3. Place all vegetables in a deep saucepan and put on fire. Bring to a boil, add salt and sugar. Simmer the salad for about 1 hour on low heat under the lid. During this time, do not forget to stir several times.

4. 15 minutes before the end, add vegetable oil and boil for another 5-10 minutes.

5. Since this salad is without vinegar, it is advisable to sterilize jars with ready-made salad in boiling water. Be sure to boil for a few minutes and the lids of the jars. After closing the salad with lids, turn the jars upside down.

Green tomato salad without sterilization - a recipe for the winter

Blanks for the winter can be preserved without sterilizing the blanks themselves. To do this, you just need to pre-sterilize the jars and lids. But this method is only suitable for blanks that we heat-treat, that is, boil or stew. How to sterilize jars and almost everything.

But we have a salad recipe with fresh vegetables, which means that for long-term storage, salad jars need to be sterilized. Or simply close the jars tightly with plastic lids and store in a cool place.

Ingredients:

green tomatoes - 2 kg
bell pepper - 1 pc.
garlic - 1 head
parsley or dill
salt - 1 tbsp. l.
sugar - 2 tbsp. l.
vegetable oil - 100 ml
vinegar 9% - 50 ml

We cut all the ingredients: divide the tomatoes into 4 parts, cut the pepper into strips, finely chop the garlic. We cut the greens. We put it in a saucepan, add salt, sugar and vinegar. You can adjust the amount of vinegar as you wish.

2. Mix all this beauty well and leave to marinate at room temperature for a day. During this time, the vegetables will release juice and become softer.

3. We shift the salad into pre-sterilized jars. Pour into each jar 1 tbsp. l. vegetable oil. We close this salad with plastic lids, which must be dipped in hot water for a minute.

It is advisable to store such blanks in a refrigerator or cellar.

If you want to roll up such a salad for the winter with a metal lid, then I advise you to sterilize the jars with the blank for an additional 20 minutes.

Delicious green tomato salad for the winter with garlic

A simple and vitamin salad that uses only green tomatoes and garlic. And if you have unripe tomatoes left in the country, then use this recipe.

Ingredients:

green tomatoes - 4 kg
minced garlic - 1/2 cup
parsley and dill - to taste
salt - 1/2 cup
sugar - 1/2 cup
vegetable oil - 1/2 cup
vinegar 9% - 1/2 cup

Cut green tomatoes into 4 pieces. We put them in a deep bowl. Add all the ingredients at once - salt, sugar, vinegar, vegetable oil.

2. Finely chop the garlic and herbs, add to the tomatoes.

3. Thoroughly mix the salad with your hands so that all the ingredients are mixed. We leave the salad for 3-4 hours at room temperature, during which time we stir it every 30 minutes.

4. Put the juicy salad into clean jars and sterilize for 15-20 minutes. And if you don’t want to preserve, then just close the blanks with plastic lids as in the previous recipe.

Delicious green tomato salad for the winter in Georgian - video

I liked this salad for its beauty. To be honest, I didn’t cook it myself, but I think you will like it too.

I hope that I still had time before the end of the seasonal preparations and you will want to cook at least one of these salads. I like these recipes so much that I even ask my friends who don’t use unripe tomatoes to give them to me. And then I treat them with pleasure to these delicious salads, and they do not believe that all this is from those tomatoes that they wanted to throw away.

So good luck and inspiration! Share recipes with your friends and write your comments and suggestions, this will help improve the quality of my articles.

Green Tomato Salad with Onions, Peppers and Carrots, a step-by-step recipe of which we will consider, will complement any dinner or lunch.

Ingredients:

Green tomatoes - 2 kg.,
Onion - 500 gr.,
Carrots - 500 gr.,
Bulgarian pepper - 500 gr.,
Salt - 2 tbsp. spoons,
Sugar - 3 tbsp. spoons,
Vinegar - 4 tbsp. spoons.
Sunflower oil - 100 ml.

Green tomato salad for the winter - recipe

Wash. Cut them into several pieces. Large tomatoes can be cut into 6-8 pieces. Smaller tomatoes can be cut into four parts, and very small ones can be cut in half. When slicing green tomatoes, we also take into account the fact that they shrink during the cooking process.

Wash the carrot. After peeling it, chop it on a coarse grater.

Bulgarian cut into cubes or thin strips (as you like).

Peel and cut onions into half rings.

Prepare a pot in which you will cook green tomato salad for the winter. Put tomatoes, onions, carrots and bell peppers in it. Mix vegetables.

In the original recipe for this green tomato salad for the winter, you need to cover the vegetables with salt and wait 3 or more hours until they release the juice. Since there is not always time, you can do it differently, namely, add water to the pot with vegetables. In this case, you will save time, and this will not be displayed at all on the taste of the salad.

Add half a cup of water to the green tomato salad bowl. After the salad boils, it will need to be cooked for 30 minutes, stirring occasionally. After half an hour, add vinegar, salt, sugar and sunflower oil to the salad.

Optionally, you can add a couple of peas of black or allspice, coriander grains or mustard. After all the components of the salad have been added, mix it and let it simmer over low heat for about 15 minutes.

Bye green tomato salad for the winter with carrots and onions will finish cooking, you can do the sterilization of jars and lids. Ready spread hot in a clean container. Close the jars with a seaming key. For additional sterilization of the salad, we turn the jars over and put them on the lids. Then we cover them with a warm blanket and wait until they cool down.

Salad of green tomatoes for the winter with onions and carrots. Photo

Green tomato salad can be prepared both for direct consumption and as a preparation for the winter. Unripe fruits give it a special unique taste.

Green tomatoes - 1 kg
onion - 300 g
Bulgarian red pepper - (weight of peeled pepper) 300 g
garlic - 50 g
hot pepper - ½ - 1 pc.
hops-suneli, ucho-suneli - 1 tsp each
cilantro - 1 bunch
9% vinegar (or 5% wine vinegar) - 50 ml (or 90 ml)
sunflower oil - 100 ml
salt 1 tbsp +1 tsp

I made a tomato for 1 kg (I have so many left after salting), so it will not be difficult to count for a larger number. I got about 2 liters of ready-made salad.

We cut the tomatoes in half and then into thin slices, immediately salt the tomatoes with 1 tbsp. salt, and in the process of cutting, mix in a large container. While I am cutting other components, the tomatoes will be salted and juice will be released, then it must be drained and squeezed a little “without fanaticism” so as not to mash the tomatoes.

I cut the onion into thin half rings, the pepper into thin strips. Finely chop the garlic and cilantro.

Add all the chopped vegetables, dry spices, 1 tsp to the squeezed tomatoes. salt with a small slide, mix well. Then pour in the vinegar and oil. Put the salad in a saucepan (I did it in a 3-liter can), seal, cover with a plate and put a small load (a jar of water, I put 0.5 liters).

Leave the salad warm for about a day, then you can put it in a jar and store it in the refrigerator.

You can try immediately or a couple of hours after cooling.

Surplus lettuce can be decomposed into jars, sterilized and closed.

Recipe 2: Delicious Green Tomato Salad with Nuts and Garlic

Green tomatoes - 3 pieces
Nuts - 200 Grams
Onion - 1 Piece
Garlic - 3-4 Cloves
Fresh herbs - To taste (parsley, cilantro)
Spices - To taste (fenugreek, hot pepper, coriander, salt)
Vegetable oil - 1 Art. spoon
Vinegar - 6 Art. spoons
Salt - to taste

Cut green tomatoes into slices and place in a saucepan. Add 200 ml of water, salt, oil and some vinegar. Bring to a boil and simmer for 10 minutes.

Throw the tomatoes in a colander, add coarsely chopped onions.

Pass nuts and garlic through a meat grinder. Mix the resulting mass with spices, add 4 tbsp. vinegar and stir.

Add the resulting thick paste to the salad, add fresh herbs there. Mix and send to the refrigerator for an hour or two. That's it, green tomato salad is ready!

Recipe 3: how to cook green tomato salad with carrots and onions

- green tomatoes - 3 kg
- carrots - 1.5 kg
- onion - 1.5 kg
- salt - 100 g
- sugar - 150 g
- vegetable oil - 300 g
- vinegar 9% - 60 g per 1 liter of juice
- pepper, bay leaf - to taste

Vegetables - green tomatoes, wash the carrots well in cold water, then cut the tomatoes into slices, grate the carrots on a coarse grater. Peel and cut the onion into half rings, you can also make rings if it is not large. Put everything in a large enameled pan or basin, sprinkle with salt, mix well (it is better to do this with your hands, not with a spoon) and put in a cool place for 10-12 hours, so that the vegetables soften and give juice.

Then the juice that has formed must be poured into another saucepan and measured in liter jars, that is, it will have to be poured again first into a jar and then into another saucepan - this is necessary in order to find out how much vinegar we need to add (see recipe).

We add sugar, vegetable oil and vinegar to this juice (as much as you need in jars), pepper and bay leaf to taste, if you like it spicier, put more, and if not, then less.

And we put the juice on the fire, when it boils, it is necessary to pour the boiling into the vegetables, mix gently and put it all together to cook. Cook the salad for 30-40 minutes.

Prepare jars in advance, they need to be washed and sterilized. We lay out the finished hot salad in jars, roll it up, turn it upside down, wrap it with something warm and let it cool in this position. After cooling, the green tomato salad with carrots and onions is ready to eat.

Recipe 4: Green Tomato Garlic Salad

green tomatoes - 1 kg
garlic - 1-2 cloves
fresh parsley - 20 g
sunflower oil - 1 tbsp. l.
table vinegar - 1 tbsp. l.
sugar - 2 tbsp. l.
a mixture of peppers - 2-3 g
chili pepper - to taste
salt - 1 tbsp. l.

1. Wash green tomatoes thoroughly under running water, dry, cut out the junctions with the stalk. Cut vegetables into medium-sized pieces and transfer to a bowl.

2. Peel and chop the garlic (very finely chop with a knife, pass through a press or grate on a fine grater).

3. Rinse parsley, dry, finely chop with a knife.

4. Wash the hot capsicum, dry it, remove the stalk and seeds, chop (pass through a press or finely chop with a knife).

The amount of this product is up to you. If desired, hot pepper can be replaced with red ground pepper or not added at all.
5. Add chopped garlic, hot peppers, sugar, salt, pepper mixture and table vinegar to a bowl with tomatoes. Mix the vegetable mass well so that the sugar and salt crystals are completely dissolved.

6. Add sunflower oil and chopped parsley to the salad, mix again, close the bowl with tomatoes with cling film (or a lid) and place in the refrigerator for 1-2 days. To prepare this salad, it is desirable to use refined sunflower oil.

7. After 1-2 days, remove the bowl of salad from the refrigerator, mix the food, transfer to a salad bowl and serve.

To prepare this salad, I recommend using hot red peppers. It is in this case that the food will look brighter and more appetizing. In addition to parsley, you can use any other herb you like, such as dill or celery. At the same time, greens can be added both during the cooking process and immediately before serving.

Recipe 5: cooking green tomato salad in a slow cooker

Green tomatoes (800 g)
Sweet Bulgarian pepper (1 pc.)
Onion (2 pcs.)
Sugar (0.5 tsp)
Table salt (1 teaspoon)
Tomato (1 pc.)
Vegetable oil (2 tablespoons)
Carrots (3 pcs.)
Garlic (1 pc.)

Delicious, it is very tasty both cold and freshly cooked, still hot and with bread.

We clean the onion and cut it into small pieces. Pour vegetable oil into the bowl of the multicooker, and send the onion into it.

Peel the carrots, grate on a coarse grater, add to the onion.

Wash the bell pepper and cut into strips.

Peel the garlic and cut into slices, I had a small head, weighing 15 grams. Cook vegetables for 10 minutes on the "frying" mode.

Wash and cut the tomatoes as desired, and send them to the slow cooker.

We cook on the "stewing" mode for 1 hour, salt, add a little sugar. During cooking, the vegetables will release a lot of juice, if you don’t like it, you can evaporate and lightly fry the vegetables in the “frying” mode.

After the time has passed, the salad is ready. Bon appetit!

Recipe 6: Green Tomato and Pepper Salad

1 kg of green tomatoes, you can take slightly pinkish or yellowish, but always firm, I only had green ones,
1 pod of hot red pepper,
1 head of garlic
sugar - 2 table. spoons,
vinegar 9% - 2 tablespoons,
vegetable oil - 2 tablespoons,
salt - 1 tablespoon,
parsley optional.

In a bowl, mix salt, sugar, vegetable oil and vinegar, add finely chopped pepper, garlic, squeezed through the garlic or also finely chopped. Stir until salt and sugar dissolve.

Cut tomatoes into slices

put in a bowl with a lid, you can put it in a jar and pour the resulting mixture,

Mix well, close the lid and put in the fridge for a day.
We take it out, put it in a salad bowl and sprinkle with parsley. Delicious! It can be stored for a long time, but we eat this norm in 2 days.

Recipe 7: Green Tomato, Carrot, Garlic Salad

This recipe is used as a salad, appetizer, cold and hot and very tasty. Georgian cuisine.

500 gr. green tomatoes
carrot-3 pcs
bulb-2 pcs
vegetable oil-3 tbsp
garlic-5 cloves
hot pepper-1 pc
parsley, salt, pepper

Cut the onion into half rings, tomatoes into small pieces, carrots into slices, finely hot pepper. Salt the vegetables, pepper, pour vegetable oil and simmer for 25-30 minutes. At the end, add finely chopped garlic and parsley. Let cool.

according to the recipe, all vegetables should be stewed at once, without frying, but because I don’t really like “boiled onions”, I fry it first until golden brown, then add carrots, lightly frying tomatoes last.
Serve with meat or simply eat with fresh bread.

Recipe 8: Green Tomato and Cucumber Salad

cucumbers - 2 kg;
green tomatoes - 2 kg;
vegetable oil - ½ cup;
sugar - ½ cup;
table vinegar - to taste;
mustard - 1 tbsp;
table salt - 1.5 tbsp;
ground black pepper - ½ tsp;
garlic - 4 cloves.

Wash vegetables thoroughly and cut into large pieces. Put them in a deep saucepan, add sugar, salt, pepper, mustard and garlic. Pour in table vinegar and vegetable oil. Mix everything and leave for 4-5 hours.

After this time, spread the salad in clean, dry jars and send for sterilization. The process takes approximately 15 minutes. Then tightly roll up the lids, turn the jars upside down and wrap them in a warm blanket. Leave the blanks in this position for about a day - during this time the salad will cool completely and will be ready for storage. Place jars of snacks in a dark, cool place.

Recipe 9: Green Tomato Salad with Cabbage

Green tomato salad is a savory sweet and sour snack that goes well with meat and potatoes in various forms, and can be served with unrefined vegetable oil. Apple cider vinegar gently marinates vegetables, retaining crunchiness and is not at all harmful, compared to table cider vinegar.

1 kg. green tomatoes (strong, whole fruits)
1 kg. white cabbage
2 large onions
2 sweet peppers
100 g of sugar (can be less)
30 g salt
250 ml apple cider vinegar 6%
5-7 peas of black and allspice

Yield: 1 liter of ready-made salad.

Add sugar, apple cider vinegar, black and allspice peas to the vegetable mixture. Put the pan on the fire, bring to a boil and cook for 10 minutes over low heat. Wash glass jars well, sterilize in a hot oven or steam for 10-12 minutes, put the finished hot mixture in them, compacting well. If storage is planned outside the refrigerator, it is necessary to sterilize half-liter jars in boiling water - 10-12 minutes, liter - 15-20, then roll them under iron lids. I cover with a plastic lid, cool at room temperature and put the salad in the refrigerator.

It is very good to serve such a salad as an appetizer for boiled potatoes, baked meat or poultry. And a jar of salad can be stored in the refrigerator for up to 3 months.

Recipe 10: Quick Green Tomato Salad

I have been preparing green tomato salad according to this recipe for about 20 years. The whole family loves it, the salad is very tasty and fragrant, a bit like stuffed green tomatoes, but it's easier to cook. Minimum ingredients, quick preparation and amazing taste!

A quick green tomato salad can be served at the table within an hour or two after preparation. You can store in the refrigerator for more than a month, this salad is also suitable for conservation.

green tomatoes - 1.8 kg, completely green, milky ripeness, and brown are suitable;
bell pepper - 4 pieces, better than red, and brighter and tastier;
garlic - 2 heads;
hot pepper "chili" - half of one pod and a whole pod, if you like it spicier;
greens - 1 bunch of parsley + dill;

For the marinade you will need:
water 1 liter;
vinegar 9% - 100 ml;
salt - 50 ml;
sugar 100 ml.

boil water, add salt, sugar, vinegar, let it boil and remove from heat - the salad marinade is ready!

Wash tomatoes and cut into small pieces.

Add chopped bell pepper, hot pepper, finely chopped greens and garlic, passed through the garlic.

We mix everything and put it tightly in a 3-liter bottle or liter jars.

One serving of vegetables produces 1 bottle or 3 liter jars of salad.

Pour marinade over salad.

Depending on which marinade, cold or hot, you pour, the taste, speed of preparation of the salad and its shelf life will depend.
If the salad is poured with boiling marinade, then you can treat yourself to them as soon as everything cools down. Of course, it tastes better if you let it stand for an hour in the refrigerator. Store salad in the refrigerator.
If you want to prepare this salad for the winter. Pour boiling marinade over it and sterilize for 20 minutes. Cork after the jar. The taste of canned lettuce will be slightly milder than fresh.
If the salad is poured hot, 60 -80 degrees marinade, then after everything has cooled down, let the salad brew for 8-10 hours at room temperature, and only then put it in the cold. This salad will be more crispy than the previous one and its taste will be brighter.
If you pour the salad with marinade cooled to room temperature, then you need to insist it for at least a day, but such a salad can be stored in the refrigerator for more than a month.

I usually make a salad of 1.5 or 2 servings of vegetables, divide everything into 3 parts and fill each bottle with a marinade of different temperatures. So I have a quick green tomato salad for lunch and dinner. When the first jar is eaten, a well-infused and chilled second jar is on the way. And the third jar can be stored in the refrigerator until you want to eat green tomato salad again.
Serve a quick green tomato salad chilled. Before serving, you can add some fresh herbs and fragrant sunflower oil to the salad, or you can do without it, as you like. Bon appetit!

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:

Wash tomatoes, cut into slices
Pour out the oil
Sprinkle salt, sugar
Pour in the vinegar
Add finely chopped garlic
Mix thoroughly with your hands, leave to brew for 3 hours, stirring every 20 minutes
Ready salad can be decomposed in two ways
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
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:

Wash the tomatoes, cut into thin strips
Cut the onion lengthwise into thin strips
Peel the carrots, cut first into circles, then into thin strips
Mix together until smooth paste, oil, sugar, salt, peppercorns, vinegar
Add the filling to the vegetables, mix thoroughly, let stand for 2 hours
Put the vegetables in a saucepan, put on fire
Close the lid, bring to a boil and simmer for 20 minutes
Put the finished salad in sterilized jars, close with tightly sterilized lids
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:

Peel carrots, cut into medium strips
Finely chop the onion
Peel the peppers, cut into medium cubes
Cut tomatoes into medium cubes
Peel off cucumbers, cut into large strips
Finely chop the cabbage
Add minced garlic. Salt so that the salad is a little salty, leave for 1 hour
Put on fire, warm up, do not bring to a boil
At the end of heating, add vinegar and oil
Arrange the salad in sterilized jars, cover with sterilized lids.
Dip jars in hot water, sterilize 500 ml - 12 minutes, 1 liter - 15 minutes
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:

Soak rice in cold water for 2 hours
Slice the tomatoes
Remove seeds from peppers and cut into slices
Peel the carrots and then grate on a coarse grater
Onion cut into rings
Mix rice with vegetables, add salt, sugar, oil
Put on fire, cook for 40 minutes until the rice is ready
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.

Wash all vegetables well and pat dry.
Tomatoes are first cut into two halves, and then cut into thin slices
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
Grind the rest of the vegetables - onion in half rings, cut the pepper lengthwise, into strips, garlic, finely chop the cilantro
Drain the juice from the tomatoes, squeeze them slightly, but do not crush, put the rest of the vegetables in them
Add spices and seasonings, 0.5 tablespoon of salt and mix
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)
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.
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.

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Take sweet peppers with a thick skin of various shades for salad.

All peppers must be baked as a whole. To do this, you can use the oven (190 degrees), baking the peppers for 10-15 minutes until the skin darkens. If you have access to a grill, roast the peppers until the skins on the peppers are charred.. The third option for baking is your gas stove, roast peppers over the included burner. Next, you need to put the hot vegetables immediately from the fire or from the oven into a regular plastic bag and tie it tightly. Leave the peppers in the bag for 10 minutes. During this time, they will “sweat” and then it will be easy to remove the skin.

Rinse green pre-selected tomatoes and cut into thin circles or slices.

Cut baked sweet peppers into strips and send to a container with tomatoes.

Peel the onion and chop finely into half rings, add to the salad.

Send chopped parsley or dill to a bowl with salad, sweeten and salt. Now, if desired, you can add a mixture of ground peppers, chilli peppers to the salad.

Stir the salad, pour apple or table vinegar into it, and let the whole mass stand for 20 minutes so that the vegetables start juice.

First wash the glass jars thoroughly with soda, boil in a saucepan with water (10 minutes) or sterilize in the oven at a not quite high temperature (100 degrees) for 15 minutes. Arrange the salad with tomatoes in jars, pour the separated juice evenly. If there is a void on top of the jars, you can add boiled water. Cover jars with clean lids.

Lettuce jars need to be sterilized now. To do this, install them in a saucepan, pour warm water over the shoulders of the cans. After the water boils in the pan, sterilize the jars for 15 minutes.

Take out carefully, you can roll up tightly with lids. Be sure to turn the jars upside down.