Green tomato salad in a bowl. Green tomato salad for the winter: a "fresh" snack

Green tomato salad is a simple, easy appetizer that can be very appetizing. Green tomatoes go well with other vegetables and herbs. Salads from them can be prepared just for the table in season, or you can make preparations for the future.

How to make green tomato salad

Green tomato salad can be a welcome guest on your table if it is cooked correctly and tasty, and in order for everything to turn out this way, you need to take into account some points. Following the recommendations below, unripe vegetables will not only not disappear, but also turn into a very appetizing dish.

1. For salads, you need to use tomatoes not those that have just started, but those that were already on the verge of maturity.
2. Completely green tomatoes cannot be used without good heat treatment due to the fact that they contain the toxic component solanine.
3. The amount of solanine, in addition to heat treatment, can also be reduced by a 4-5 hour soak in salt water.

Instant Green Tomato Salad

A quick green tomato salad to the table is a great solution when you want something fresh, spicy and tasty. When the components are poured with hot marinade, the salad will be ready to serve in about 5 minutes. But if there is a little time, let it stand for at least half an hour, the vegetables will be saturated with the marinade and will only become tastier.

Ingredients:

• green tomatoes - 1.8 kg;
• chili pepper - 1 pc.;
• red sweet pepper - 4 pcs.;
• parsley, dill - in a bunch;
• vinegar 9% - 100 ml;
• garlic - 100 g;
• granulated sugar - 100 g;
• salt - 50 g;
• water - 1 l.

Cooking

1. Tomatoes are chopped into slices, peppers are sliced, chopped greens and garlic are put.
2. All stir well, pour in the boiling marinade.
3. A simple green tomato salad will be ready to eat right away.

Korean green tomato salad

Korean green tomato salad recipe will appeal to all lovers of spicy oriental cuisine. Korean-style tomatoes go well with side dishes and various meat dishes. Such a salad can be prepared for future use, only then you need to put it in jars, sterilize it in a water bath for 15 minutes and roll it up.

Ingredients:

• green tomatoes - 650 g;
• carrots - 1 pc.;
• sugar - 5 teaspoons;
• ground coriander, paprika - 0.5 tsp each;
• garlic cloves - 3 pcs.;
• vinegar 9%, salt - 1 teaspoon each;
• oil - 50 ml.

Cooking

1. Green tomatoes are chopped into slices.
2. Carrots are rubbed on a grater, garlic is finely chopped.
3. Combine the components, add vinegar, hot oil, knead and remove from green tomatoes in the cold for 12 hours.

Salad from, the recipe of which is presented below, although it may seem very simple, it turns out to be very appetizing. If desired, you can add other boiled vegetables to it - beets, carrots, and then it will be almost a vinaigrette. For salad dressing, it is preferable to use aromatic vegetable oil.

Ingredients:

• salted tomatoes - 300 g;
• onion - 100 g;
• boiled potatoes - 300 g;
• oil.

Cooking

1. Cut potatoes and tomatoes into cubes.
2. Add finely chopped onion, pour in oil and stir.
3. Green Tomato Salad is ready to serve!

Salad of fresh green tomatoes is very spicy and appetizing. By adding capsicum and garlic, the dish is spicy. If you want the taste to be not too burning, the amount of these components must be reduced. The more greens in this salad, the tastier it will turn out as a result.

Ingredients:

• green tomatoes - 1 kg;
• chili pepper - 1 pc.;
• garlic cloves - 7 pcs.;
• oil, vinegar, sugar - 2 tbsp. spoons;
• parsley;
• salt.

Cooking

1. In a bowl, mix all the ingredients, except for the tomatoes.
2. The resulting mixture is poured into sliced ​​\u200b\u200btomatoes, parsley.
3. Mix well and remove the green tomato salad for a day in the cold.

Green tomato and cabbage salad

Cabbage salad with green tomatoes is a savory and very appetizing appetizer that has a sweet and sour taste, which is achieved by adding apple cider vinegar. Salad goes well with potatoes and meat. You can store it in the refrigerator for up to 2 months. When serving, it is advisable to fill the dish with oil.

Ingredients:

• cabbage, green tomatoes - 1 kg each;
• salt;
• pepper, onion - 2 pcs.;
• apple cider vinegar - 250 ml;
• granulated sugar - 100 g;
• black and allspice - 5 peas each.

Cooking

1. Tomatoes are cut into slices, and cabbage, onion and pepper are finely chopped.
2. Vegetables are combined, salted and stirred.
3. A flat plate is placed on the vegetables, a load is placed and left for 12 hours.
4. Add apple cider vinegar, sugar, pepper and simmer over low heat for 10 minutes.
5. Green tomatoes are also placed in a container, closed and put in the cold.

Green tomato salad with rice

A quick green tomato salad with rice is a great full-fledged side dish. As soon as the rice becomes soft, the salad is ready to serve, but if you want to save it for the future, then you need to distribute the mass over steamed jars, roll it up, turn it over and wrap it up. You need to store the workpiece in the cold.

Ingredients:

• green tomatoes - 2 kg;
• onions, carrots, peppers - 0.5 kg each;
• salt, sugar sand - 50 g each;
• oil - 300 ml;
• rice - 200 g.

Cooking

1. Tomatoes, onions and peppers are cut into pieces, and carrots are rubbed on a grater.
2. Mix the ingredients, add rice, sugar, salt, oil.
3. Cook on low heat for 40 minutes.
4. Arranged in jars and rolled up.

A quick salad of green tomatoes with garlic can be served hot or cold. In order for garlic to retain all its beneficial properties and aroma, it is advisable to add it to the dish almost at the very end. When serving, the finished salad is sprinkled with chopped dill and parsley.

Ingredients:

• green tomatoes - 6 pcs.;
• onions, carrots - 2 pcs.;
• garlic - 5 cloves;
• dill and parsley - 1/2 bunch each;
• oil - 70 ml.

Cooking

1. Cut the tomatoes into slices, finely chop the onion, chop the carrots in circles.
2. All components are placed in a saucepan, pour in the oil and simmer for half an hour.
3. When the tomatoes become soft, put the chopped garlic, mix and remove from the stove.

Green tomato salad with carrots

Salad with green tomatoes for the table is prepared simply, it turns out moderately spicy and very tasty and fragrant. When the appetizer is marinated, it needs to be stirred periodically so that the vegetables are saturated evenly, and then you need to focus solely on your taste, for someone the salad will already seem ready in a day.

Ingredients:

• green tomatoes - 2 kg;
• carrots - 5 pcs.;
• bell pepper - 2 pcs.;
• sugar - 4 tbsp. spoons;
• garlic cloves - 7 pcs.;
• salt - 1 tbsp. spoon;
• vinegar - 50 ml;
• greenery.

Cooking

1. Tomatoes are cut into slices, pepper - into strips, carrots are rubbed on a grater.
2. Add finely chopped garlic, salt, sugar, oil, vinegar, herbs.
3. The remaining components are added, stirred and put under oppression in the cold for a couple of days.

The green tomato salad recipe below is unusual in that, along with traditional products, celery root is also added to it. And just such a combination of components makes the dish very tasty, and due to the fact that vegetables cannot be heat-treated, they retain a lot of vitamins. The usual bite in the recipe can be replaced with apple.

Ingredients:

• green tomatoes - 2.5 kg;
• onion - 250 g;
• sweet pepper - 500 g;
• celery - 300 g;
• garlic - 50 g;
• vinegar, oil - 100 ml each;
• chili pepper - 1 pc.;
• salt, herbs.

Cooking

1. Tomatoes, celery and peppers are chopped into strips.
2. Greens are chopped.
3. The components are mixed, oil, vinegar, salt, chopped garlic are added and mixed.
4. Place the salad for a day in the cold, stirring it occasionally.
5. Delicious green tomato salad is ready to eat.

Winter green tomato salad

Salad "Emerald" from green tomatoes is an excellent preparation that will help diversify the winter diet. So that the salad jars do not have to be sterilized in a water bath, after corking, they must be turned upside down and wrapped in something warm until they cool completely. It is best to keep the salad refrigerated.

A real hostess will be able to make a real culinary masterpiece out of any product. Surely everyone knows that tomatoes without the sun will not acquire the desired color. In the shade, green fruits will remain green, but this is not a reason to throw them away. In this form, they are definitely not suitable for eating, but if they canned, it will turn out to be very appetizing.

Oh, what winter can be without summer preparations? In the warm season, you have to work hard so that you can enjoy canned foods in the winter. If you want to cook unripe tomatoes in a jar for the winter, then you must definitely know the preservation recipe. This is a rather difficult task, but it is better to push yourself and stock up for the winter than to throw away whole tomatoes.

Salad with green tomatoes, garlic and pepper

This method of cooking is very popular in the Caucasus. The appetizer will be in perfect harmony with meat dishes, which are prepared in Georgia for any holiday.

Ingredients:

• unripe tomatoes 1.5 kg.
• pepper 0.3 kg.
• garlic 2 medium heads.
• refined oil 100 ml.
• small onion 3 pcs.
• vinegar 9% 85 ml.
• seasonings.
• greenery.
• salt to your taste, but not less than one tbsp.

Cooking:

My tomatoes and cut into slices. Transfer to a deep bowl, mix with salt. We press down with a plate so that the tomatoes release juice, put in the refrigerator for several hours. After we remove the formed liquid.

We clean the onion, finely chop. Fry it with spices in a closed pan for about 4 minutes over moderate heat. After we add pepper and move the whole mass to the tomatoes, pour the oil in the same way. We chop the greens, pour with garlic to the tomatoes, stir.

Vinegar must be boiled, then poured over vegetables. We fill the vegetable mass, put it in a cool place, wait until the tomatoes are pickled. After 48 hours, the salad will be completely ready. Remember to stir the contents a couple of times a day.

Green tomato salad with cucumbers

Delicious vegetable salad for the winter.

Ingredients:

• cucumbers 1 kg.
• green tomatoes 0.5 kg.
• zucchini 0.5 kg.
• apples 0.5 kg.
• garlic 200 g
• refined oil 100 ml.
• granulated sugar 50 g.
• tarragon 50 g.
• apple cider vinegar 100 ml.
• salt at least 40 g.

Cooking:

We wash all the fruits and chop into small pieces. Remove the core from the apples and cut into slices. We clean the garlic and chop it smaller, we do the same with tarragon. We mix the components in a large bowl, salt, add sugar, refined oil and vinegar. Thoroughly mix the mixed vegetables.

We put on the fire and wait until the ingredients boil, then keep on the stove for about 10 minutes. Immediately distribute the salad in jars and roll up hot.

Spicy green tomato salad

If you are a fan of sharp sensations, then prepare a salad for the winter according to this recipe. Be sure that someone from your family will definitely like this dish.

We will need:

• sweet pepper 1.2 kg.
• green tomato 2.5 kg.
• garlic 0.3 kg.
• hot pepper 300 g.
• parsley 300 g.

For marinade:

• red tomatoes 2 kg.
• refined oil 2 cups.
• vinegar 5% 1 tbsp.
• sugar 200 g
• salt 130 g.

Cooking:

We wash the vegetables, let dry. Unripe tomatoes should be cut into 2 parts. If the fruits are large, then divide into quarters. We remove the seeds from 2 types of pepper, cut into strips. Press the garlic through a press. We chop the parsley.

We cut the red tomatoes for the marinade and place them in a container resistant to high temperature. Add oil, vinegar, sugar and salt.

We place the dishes on the maximum fire, as soon as the contents boil, keep on the stove for about 2 more minutes. Add chopped vegetables and herbs to the marinade. Within 15 minutes, the mass should boil, do not forget to interfere. Salad after cooking should be placed in jars and immediately rolled up. We wrap the banks, put them upside down. Tomatoes should be stored in a dark place.

Korean green tomatoes: the most delicious recipe

Turning green tomatoes into a delicious salad is not difficult at all. Thanks to this method, you can enjoy cold weather preservation. A salad with a lot of vitamins is just the way in winter, when fresh vegetables are nowhere to be found.

Ingredients:

• sweet pepper 2 pcs.
• green tomatoes 1 kg.
• garlic 1 small head.
• refined oil 50 ml.
• vinegar 9% 50 ml.
• red pepper (if you like).
• greenery.
• sugar 50 g.
• salt at least 30 g.

Cooking:

Wash vegetables and chop into thin slices. We wash the pepper, remove the seed part, cut into strips. Finely chop the greens. Grind the garlic with a knife, but it is better to use a garlic maker. Pour oil and vinegar over vegetables. Stir the mass, then salt, add sugar and mix again. We fill the container with assorted vegetables and cork. We put in the refrigerator for the night. You can take a sample from the dish now, or leave the jars for the winter.

Video recipe:

Bon appetit!

Salad with green tomatoes and bell pepper

Appetizing vegetable salad, which contains many useful substances.

Ingredients:

• Bulgarian pepper of all colors 1 kg.
• green tomato 2 kg.
• onion 1 kg.

For marinade:

• refined oil 1 tbsp.
• vinegar 9% 1 tbsp.
• granulated sugar 80 g.
• warm water 300 ml.
• coarse salt 50 g.

Cooking:

We wash all the fruits and proceed to cutting. We cut the tomatoes into large slices, make half rings from the onion, divide the pepper into about 6-7 parts.

We begin to prepare the marinade. Pour water into a bowl, add salt and sugar. Pour vinegar and refined oil, stir. Pour the vegetables into the marinade, mix the assortment, close the pan. Let the vegetables stand for 120 minutes.

As soon as the time is up, put the mass on the stove. We wait for the boil, then reduce the heat, continue to cook the platter for 10 minutes.

You can safely fill the jar with a delicious salad, and store it until the coldest time. That's when he will be on the table in time.

Delicious salad with carrots and green tomatoes

Ingredients:

• green tomato 3 kg.
• carrots 1.5 kg.
• onion 1.5 kg.
• granulated sugar 150 g.
• coarse salt 100 g
• refined oil 300 g
• black peppercorns 5 pcs.
• vinegar 9% 60 g.
• bay leaf 5 pcs.

Cooking:

My tomatoes, remove the green part, chop into sticks. We clean the washed carrots and rub on a large grater. If the onion is large, then cut it into half rings, make smaller onions into rings.

We are looking for deep dishes, pour vegetables, salt well. We keep in this state for at least 10 hours. The juice that forms during this time should be poured into another container, it will be used as a marinade.

Add refined oil, vinegar, sugar to it and put it on the stove. In the process, add bay leaf and peppercorns. Bring the mixture to a boil, stirring regularly. Pour the boiling marinade to the vegetable mass, mix it.

We put the salad on medium heat, cook for about 40 minutes. Stir frequently to prevent vegetables from sticking to the bottom. As soon as you complete the process, do not wait, and fill the container with the finished product. We put the banks upside down, cover with a blanket. After complete cooling, remove to a cool room. Waiting for winter to take a sample.

Vegetable salad "Eating"

In this recipe, we will stuff tomatoes with various vegetables and seasonings.

Ingredients:

• green tomato 3 kg.
• carrots 0.5 kg.
• Bulgarian pepper 0.5 kg
• a couple of heads of garlic.
• greens (parsley, dill) 1 bunch.
• horseradish leaves 2 pcs.
• ground black pepper 1 tbsp.
• vinegar 9% 1 tbsp. to the bank.
• salt one tsp
• sugar one tbsp.

The brine will require 1 liter of water and 1 tbsp. salt.

Cooking:

We wash the fruits along with the greens. We clean the garlic, pass through the garlic. We cut the seeds from the pepper, cut into slices, rub the carrots. We make a small incision on top of the tomatoes to get the pulp with a teaspoon. Then we cut it into small sticks and mix with sugar, garlic, salt and pepper.

We fill the tomatoes with chopped products. We fill the container with tomatoes, put greens between the layers. Add 1 tbsp vinegar to each jar.

Bring water to a boil, salt. Fill the container with vegetables with brine. We sterilize for 20 minutes, then cork with lids. We put the jars upside down, wrap them up and wait for them to cool completely. After that, place in a dark, cool place for storage.

Hunting salad with cabbage

A delicious vegetable dish that will be a great addition to the side dish. It will be especially appetizing with mashed potatoes.

Ingredients:

• green tomato 200 g
• cucumber 200 g
• white cabbage 300 g
• sweet pepper 200 g.
• carrots 100 g
• garlic one clove.
• greens on one branch.
• sunflower oil 2 tbsp
• onion turnip one head.
• salt to your taste.

Cooking:

We wash the vegetables, let dry. We cut the tomatoes into small cubes, pepper into larger pieces (previously remove the seed part), turn the carrots into straws, and do the same with cucumbers. Chop up the cabbage even more.

We place the mixed vegetables in a container, add the garlic and salt the mass. Let it brew for about 60 minutes. We put them on the stove, do not let them boil. While warm, add butter and bite.

Mix the contents and lay out in containers, cover with lids. After a 10-minute sterilization, we cork the salads and turn the jars upside down, wrap them up. If you did everything according to the recipe, then you will definitely get crunchy mouth-watering vegetables.

Pickled green tomatoes in a jar

Tomatoes that have remained unripe can be pickled in any way. Today we will prepare a delicious salad with unripe tomatoes, which we will fill with a delicious filling.

Ingredients:

• green tomato 3 kg.
• carrots 100 g
• garlic one head.
• onion 3 pcs. medium size.
• parsley one bunch.

For marinade:

• vinegar 9% 2 tbsp.
• sugar 4 tbsp
• salt 2 tbsp
• bay leaf a couple of things.
• carnation 3 inflorescences.
• black pepper 7 pcs.
• allspice 5 pcs.

Cooking:

We wash the parsley, chop it in a wet state, finer. We clean the carrots and cut into slices. We clean the garlic. On all tomatoes, cuts should be made into which carrots, chopped garlic and herbs must be placed. Fill the container with vegetables.

Onions cut into rings, preferably thicker, put to the tomatoes. Fill the container with boiling water, leave for 10 minutes. Then drain the liquid into a separate bowl. Pour boiling water over the vegetables again. Add salt, sugar, seasonings to the cooled liquid, bring to a boil, do not reduce the heat for another 10 minutes. Turn off the stove, add vinegar to the marinade. We empty the jars of liquid and pour a new boiling marinade. We seal the container.

We wrap the banks, after putting them upside down.

Winter salad without sterilization

Many people remember how quite recently almost all housewives sterilized jars filled with food. This is a rather long and inconvenient process. It is better to sterilize the container in advance, so that later you can just roll up the salad.

Ingredients:

• green tomatoes 6 kg.
• carrots 1 kg.
• Bulgarian pepper 1 kg.
• hot pepper 2 pods.
• onion 1 kg.
• garlic 3 heads.
• salt 120 g.
• sugar 120 g.
• vinegar 9% 250 ml.
• refined oil 230 ml.
• water.

Cooking:

If you do not want to spend a lot of time cutting vegetables, then use the technique. So you get the same and beautiful pieces.

Tomatoes and red pepper should be cut into cubes. Pass the carrots, garlic and hot peppers through a grater. We combine assorted vegetables in one bowl, pour refined oil and put on the stove until boiling. Do not rush to immediately pour a lot of water, as the tomatoes will release their own juice. In a boiling state, add sugar, salt and vinegar. We make a minimum fire, cook vegetables for several minutes. Immediately fill the container with products and cork.

Video recipe:

Bon appetit!

Ripe and green tomato salad

Quite a tasty and unusual preparation for the winter, which will appeal to you. Surely, many have both ripe and unripe tomatoes in the summer. Here's a use for them.

Ingredients:

• red and unripe tomatoes 1 kg.
• sweet pepper 1 kg.
• onion 1 kg.
• garlic 1 head.
• bay leaf.
• allspice and peas.
• gelatin one pack.
• greenery.
• sugar and salt.

Cooking:

Tomatoes, along with peppers and onions, cut into rings, divide the garlic into small plates. Alternately fill the jar with vegetables, do not forget about the greens. Be sure to put a bay leaf and pepper in each jar at the bottom. Pour the components with boiling water so that they start up the juice.

Let's start creating the marinade. Stir gelatin in hot water until it dissolves. Pour the liquid from the jars and bring to a boil. Mix with gelatin, keep a little on maximum heat. Pour the finished marinade into jars, cork the containers. We wait for them to cool, do not forget to turn the container over.

Caviar from green tomatoes for the winter

Nothing will please the table in the winter like fresh canned vegetables. It is worth working a little in the summer to enjoy vegetable stocks in the cold season. For example, you can make caviar from green tomatoes!

Today's recipe is quite interesting, thanks to it you will get delicious caviar for the winter. If you do not have enough unripe tomatoes, then you can add ripened tomatoes. In the absence of a meat grinder, you can use a grater. As a seasoning, coriander and basil are perfect. Parsley can be used as a decoration.

Ingredients:

• green tomatoes 3 kg.
• Bulgarian pepper 1 kg.
• carrots 1 kg.
• onion 0.5 kg.
• sugar 100 g
• refined oil 1 tbsp.
• vinegar 4 tbsp
• salt one tsp
• ground black pepper one tsp

Step by step preparation:

1. We wash all vegetables: tomatoes, peppers, onions and carrots. We clean the onions, remove the top layer from the carrots, cut into cubes. Remove the seeds from the pepper and cut into small pieces. Divide tomatoes as you like. Assorted vegetables are passed through a meat grinder.

2. We move the minced vegetable into the pan, add refined oil, salt and pepper. Do not rush to add water, as the vegetables will give juice. In the process of cooking, you can add boiled water little by little. Leave the mass on a minimum heat for about 90 minutes.

3. After an hour or more of cooking, add vinegar and sugar. In the meantime, you can do the sterilization of the jars, which is a mandatory step.

4. Fill the container with caviar, cover the jars with lids and cork. We wrap the blanket upside down, hold it in this position until the caviar cools down. We send for storage in the refrigerator or basement.

Video recipe:

We clean the carrots and onions, we clean the Bulgarian pepper from the seeds.

Three carrots on a grater for Korean carrots, cut the bell pepper into strips. Cut the onion into quarters and then finely chop.

We put green tomatoes, carrots, onions and bell peppers in a deep bowl. Add salt and mix gently.

We cover the vegetables in a bowl with a plate, put a load on top and leave to salt for 2 hours at room temperature.

After 2 hours, drain the resulting juice from the salad into a saucepan. Add sugar, vegetable oil, vinegar, bay leaf and peppercorns to the juice.

We put the saucepan with the juice on the fire and bring the resulting marinade to a boil. We put vegetables in a boiling marinade and cook over low heat from the moment of boiling for 15-20 minutes.

We lay out the finished salad of green tomatoes, carrots and peppers in sterile jars and roll them up with boiled lids.

Turn the jars upside down and wrap until completely cool. Salad of green tomatoes and peppers is stored in an apartment without a cellar. I advise you to cook this delicious and bright salad for the winter, I'm sure you will like it!

Happy preparations, hostesses!

Step 1: prepare vegetables.

Rinse the vegetables, remove the tails and tops, if any. Cut the stalk from the tomato, peel the seeds from the peppers, remove the peel from the carrots, and peel the husk from the onion.


After washing and peeling, take a medium grater (or Korean carrot grater) and grate the carrots on it. Cut bell peppers into thin strips. Chop green tomatoes into thin slices. Cut the onion into feathers or half rings, if the onion is small in size, then you can cut it into rings.

Step 2: Mix vegetables.

Put tomatoes, carrots, bell peppers and onions in one container, add granulated sugar, salt, pour in vegetable oil and vinegar. Mix thoroughly.

Step 3: Stew green tomato salad.

Place the green tomato salad over medium heat and, stirring all the time, bring it to a boil. Then reduce the power a little and continue to simmer the salad until the tomatoes begin to change color, that is, about 15-20 minutes. Remember to stir the vegetables frequently.
Important: during the time that the green tomato salad is being prepared, you will have time to prepare the container, for this, sterilize the glass jars and lids in any way convenient for you.

Step 4: we prepare green tomato salad for the winter without sterilization.

Green tomato salad should be prepared immediately after cooking, as soon as you remove it from the heat. Immediately spread the vegetables in clean glass jars, tightly wrap the lids and, wrapped in a blanket or blanket, leave at room temperature overnight. Only after the contents of the jars have cooled can they be removed to a dark, cool place, where you store other blanks for the winter.

Step 5: Serve Green Tomato Salad.

Green tomato salad is a great winter appetizer. Always by the way, whether for a festive table or for an ordinary one. Serve it with meat, fish, boiled or baked potatoes or just like that. All this will be very tasty. Such a bright and tasty salad will not leave anyone indifferent.
Bon appetit!

For spiciness, you can put finely chopped hot peppers, a couple of black peppercorns or a few cloves of garlic in this salad.

Vegetable oil for the preparation of this salad is best used refined.

Growing vegetables in your garden, in the summer you can forget about the rest. And all because the canning season for real housewives comes in the summer, when all the vegetables ripen. It often happens that cold weather sets in, and there are many tomatoes that have not yet ripened in the garden. You should not be upset because of this, as you can make delicious salads for the winter from them.

Very popular in winter green tomato salad. The vegetable did not have time to ripen, and the garden already needs to be cleaned; so that it does not disappear, the housewives came up with many recipes for winter preparations that use green tomatoes.

Canned salad in winter can be eaten not only with porridge or potatoes. You can take a piece of bacon, fresh bread and a salad that was prepared in the summer - you can’t imagine a tastier snack.

Consider a few available recipes for canned salads.

Green tomatoes with pepper - salad without sterilization

To prepare such a canned salad, you will need the following products and seasonings:

For such conservation, take brown and completely unripe tomatoes in half. They are well washed and cut into pieces, you can quarters or rings. If there are any flaws - they need to be removed. The weight of the finished chopped tomatoes should exactly match the weight that goes in the recipe.

The onion is cut into half rings, the carrots are rubbed onto a coarse grater, the salad pepper is cut into strips - all the vegetables are put together, spices are added to them according to the recipe. The resulting assortment in a convenient container is put on fire, and with constant stirring, it is cooked for 10 minutes.

Banks need to be prepared in advance, then boiling salad is laid out in them and closed. Hermetically sealed containers are turned over and wrapped. So they should stand until they become completely cold. Green tomato salad without sterilization is ready.

Korean salad recipe

The preparation is very simple, since all products are available. Required:

Washed tomatoes are cut into slices, and peppers are cut into slices. Garlic is passed through a press or rubbed on a grater, greens - finely chopped; all components are combined in a convenient bowl, mixed. To prepare the assortment, it is laid out in pre-prepared jars, closed with lids and stored in a cold place.

You can try such a pickled green tomato salad only after how will 8 hours pass.

Canned Green Tomato Pepper Salad

A set of necessary products and spices:

• unripe tomatoes - 2 kg;
• colorful salad pepper -1 kg;
• onion - 1 kg.

The fill consists of the following components:

Vegetables are thoroughly washed; tomatoes and peppers are cut into large pieces; the onion is cut into half rings.

Making marinade: salt and sugar are placed in warm water, stirred until completely dissolved. Next, vinegar and oil are poured in - mixed, and only ready-cut vegetables are laid out in such a marinade. Once again, everything is mixed and put to marinate for 2 hours. It is good to mix the salad several times during this time.

When the specified time has passed, the dishes with pickled vegetables are put on fire, brought to a boil and cooked for 10 minutes. The hot brew is laid out in prepared jars and rolled up. The containers are turned over and carefully wrapped. In this position, they are as long as they need to completely cool down.

Salad "Danube"

To prepare such a salad, you will need not only green tomatoes, but also red ones, from which you will need to make juice. It takes about an hour to prepare a salad if such a portion is prepared.

Required products:

• dense unripe nightshade - 1 kg;
• salad green pepper - 3 pcs.;
• hot pepper - 100 g;
• parsley - a large bunch;
• salt - 40 g;
• sugar - 70 g;
• garlic - 3 cloves;
• refined oil - 150 ml;
• acetic acid 9% - 70 g;
• tomato juice - 1 liter.

To prepare the marinade, you need to put all the spices that are indicated in the recipe, as well as oil and vinegar. Then boil everything.

Wash the vegetables well, cut into arbitrary pieces, and boil in the marinade for 15 minutes. Boiling assortment is decomposed into previously prepared, sterilized glass containers, rolled up, turned over and wrapped. They stay like that until they cool down completely.

Additional processing of such conservation not required.

Green tomatoes stuffed with herbs and garlic

To prepare such tomatoes, it will take a little more time than for the listed salad recipes. But trust me, they are worth it.

To cook green stuffed tomatoes, you will need the following ingredients(based on a three-liter jar):

For the marinade you need:

• salt - 2 tbsp. l.;
• sugar - 1.5 tbsp. l.;
• acetic acid 9% - 80 ml.

For such conservation, take dense, flawless unripe tomatoes. Wash and clean all vegetables. We cut the garlic in longitudinal thin plates, sweet pepper - in strips. Dill and parsley also need to be chopped, but not finely, it is better to grate the horseradish root on a coarse grater, and if it doesn’t work out, finely chop.

Tomatoes are cut across, but not to the very end, we proceed to stuffing them. Into each vegetable, into its section is embedded: garlic - 2 plates and one sprig of dill and parsley.

We sterilize the container in advance, then put in it the onion, black and allspice pepper, dill umbrella, half the horseradish root and hot pepper, if you like it spicy. Having such a “litter” in the container, we begin to put tomatoes in it. On all sides in a jar, you can place bell peppers, cut into strips. On top of the jar we put a sheet of horseradish, garlic, if left, and the second half of the horseradish root.

First time filling with plain boiling water, cover with a sterile lid and wrap with a blanket. So you need to withstand the container with tomatoes for at least 10 minutes. Then we drain the water from the jar, but do not pour it out, leave it for the marinade. Pour clean boiling water into the jar again, also cover with a lid, a warm blanket and wait 10 minutes.

In the water that was left for the marinade, you need to add half a glass of boiled water, given that it evaporated during boiling. We put sugar and salt in it and boil for 5 minutes, stirring so that they dissolve. We drain the water from the jar, pour vinegar and ready-boiling marinade directly into it. We roll up, put the neck down and wrap. In this state, the preservation is until it cools completely.

You can find out the taste of stuffed tomatoes only a month later, and all this time it remains only to wait. If you really love without sterilization, then you will love this recipe.

Delicious green tomato salad for the winter

If you chop vegetables finely and cook them for a long time, and then close them, you get nothing more than caviar. Consider a simple recipe which will require:

Let's start cooking: All vegetables are thoroughly washed. Tomatoes are cut into strips, onions and peppers - into small squares, carrots are grated in Korean. Everything is mixed, salt, sugar, vinegar and oil are added. In this state, the cutting should stand for at least an hour.

The resulting vegetable assortment is transferred to a container with a thick bottom and put on fire. After boiling, future caviar should be boiled over low heat for half an hour. Then, with the help of a pusher, the mass is kneaded to one consistency. Modern kitchen electrical appliances can also be used for this purpose.

Having obtained a homogeneous mass, put it on fire again, bring to a boil and lay out in pre-prepared sterile jars. Roll up with metal lids, turn over and wrap.

If you use all the products according to the recipe, then you get 6 jars of 0.5 liters of finished caviar. The taste of green tomatoes in such a dish is fragrant and unusual.

Salad "Surza-Murza"

Required list of spices and products:

• unripe nightshade - 1.5 kg;
• cucumbers, onions, cabbage and carrots 1 kg each;
• sugar and salt, 8 tsp each;
• acetic acid 9% - 2 tbsp. l.;
• refined oil - 400 ml.

All root crops must be thoroughly washed and cut. Put the resulting assortment of vegetables in a container, add all the spices, and cook for 15 minutes with constant stirring. The boiling vegetable mass needs to be decomposed into jars, which should have been prepared in advance. With the help of a seaming key and metal lids, the cans are closed.

If even after these recipes you still think green tomatoes are useless and tasteless, then you are deeply mistaken. Cook at least one of these recipes to convince yourself otherwise. Try green tomatoes for the winter without spaying, or a watercolor salad recipe.

Unripe nightshade for the winter can be pickled, stuffed, cooked spicy, made from them salad, adjika and even caviar.

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