Salad for the winter witty green tomato. Green tomato salad for the winter - recipes with photos you will lick your fingers

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 onion.

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

The resulting thick paste add 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- taste

Vegetables - green tomatoes, carrots, rinse well in cold water, then cut the tomatoes into slices, grate the carrots on coarse grater. Peel and cut the onion into half rings, you can also rings if it is not large. Put everything in a large enamel pan or a basin, sprinkle with salt, mix well (it is better to do this with your hands, not with a spoon) and put in cool place for 10-12 hours, so that the vegetables become limp 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. Ready hot salad we lay it out 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 junction 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. Sharp Bell pepper wash, dry, remove the stalk and seeds, chop (pass through a press or finely chop with a knife).

Quantity this product- at your discretion. 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 with salad sunflower oil and chopped parsley, mix again, cover the bowl with tomatoes cling film(or cover) and place in the refrigerator for 1-2 days. For cooking this salad it is advisable 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 green tomatoes, you can take slightly pinkish or yellowish, but always solid, 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, pepper, pour vegetables 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 them first until golden color, then I add carrots, lightly frying and the last tomatoes.
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;
• black ground 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 different types, you can serve it by seasoning with unrefined vegetable oil. Apple cider vinegar gently marinates vegetables, retaining their 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 black peas and allspice

Yield: 1 liter of ready-made salad.

Add sugar to vegetable mixture Apple vinegar, black and allspice peas. Put the pan on the fire, bring to a boil and cook for 10 minutes over low heat. glass jars wash well, sterilize in hot oven or for a couple of 10-12 minutes, put the finished hot mix, sealing well. If storage outside the refrigerator is intended, it is necessary to sterilize the floor in boiling water. liter jars- 10-12 minutes, liter - 15-20, then roll up under iron lids. I cover plastic lid, cool at room temperature and put the salad in the fridge.

It is very good to serve such a salad as an appetizer. 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, fast cooking and amazing taste!

A quick green tomato salad can be served at the table within an hour or two after preparation. Can be stored in the refrigerator longer than a month, this salad is also suitable for preservation.

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. Thus I have quick salad from green tomatoes 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!

It is not known who came up with the idea of ​​​​making green tomato salad for the winter, but the taste of this snack turned out to be so successful that modern housewives specially remove unripe tomatoes or buy such tomatoes in the market. You can prepare such a salad with the addition variety of vegetables, and more hearty option appetizers are prepared with rice.

Preparing a salad of unripe tomatoes is not difficult, but you need to follow certain rules to make the preparation successful.

First of all, you need to choose high-quality raw materials. Tomatoes suitable for canning should be healthy, have reached commercial size, but have not begun to turn red. You can also use brown tomatoes, but they are already softer, so the taste of the salad will be different.

You need to cut the tomatoes sharp knife, in this case, the juice will not flow out, and the pieces will be even and beautiful. Tomatoes can be cut in different ways - circles, slices, cubes. The choice of cutting option depends on the recipe.

The composition of the salad, in addition to the main component, can include various vegetables. It is best to cut them into thin strips, you can use special shredders for cutting.

Salads will be stored in jars that need to be hermetically sealed. These can be screw caps or caps that are rolled up with a special key.

Interesting facts: the most large tomato was grown in the US state of Wisconsin, its weight was almost 3 kilograms.

Spicy green tomato salad with garlic

This is a very simple salad recipe made with green tomatoes and garlic.

• 1 kg of green tomatoes;
• 1 tablespoon of salt;
• 1 tablespoon of sugar;
• 70 ml of table vinegar (9%);
• 7 cloves of garlic;
• 1 pod of chili pepper;
• 1 bunch of greens.

Tomatoes must be washed, cut the stalk and cut into quarters (if the tomatoes are small) or slices if the fruits are larger.

Wash the greens thoroughly in large numbers water, shake off drops from the leaves and cut them finely. Chop the peeled garlic with a knife into small cubes or pass through a press.

Add greens and garlic to tomato slices, add vinegar, salt and sugar, mix well and let stand for two hours at room temperature. Then we put it in the refrigerator for a day, covering the dishes with a salad with a lid. After that, we lay out the salad in clean and dry jars, pour in the juice that stood out during pickling. We put the jars in a sterilization dish and soak in boiling water for 20 minutes (0.5 liter jars). Seal hermetically.

Advice! If the salad is planned to be eaten in the near future, then it must be kept in the refrigerator for 4 days. After that, it will be possible to serve the salad to the table. Such a blank is stored in the refrigerator under the lid for 1.5-2 months.

Korean green tomato salad

You can prepare green tomatoes for the winter by making a Korean salad out of them.

• 1 kg of green tomatoes;
• 2 bell peppers;
• 4 cloves of garlic;
• 50 ml of vinegar (9%);
• 50 ml of refined vegetable oil;
• 50 gr. Sahara;
• 30 gr. salt;
• 0.5 teaspoon of ground red pepper;
• 0.5 teaspoon ground coriander;
• 1 bunch of greens.

My vegetables and herbs. We cut the tomatoes into cubes, the pepper into thin strips, the garlic into small cubes. You can skip the garlic through the press. We chop the greens very finely.

We mix all the vegetables in a deep bowl and add greens to them, pour in vinegar, spices, sugar, oil and salt. Once again, mix very thoroughly. We put in the refrigerator for 8 hours to marinate. Then you can expand on clean banks, cover with plastic lids and store in the refrigerator for up to 4 months. You can also sterilize jars of salad in boiling water for 25-30 minutes and close them tightly, in this case, the workpiece can be stored at room temperature.

Salad "Hunter"

Salad "Hunter" is prepared from a large set of vegetables, so it has a rich taste.

• 600 gr. green tomato;
• 600 gr. cucumbers;
• 900 gr. white cabbage;
• 300 gr. carrots;
• 3 onions;
• 3 cloves of garlic;
• 1 small bunch of greens;
• Salt to taste;
• 1.5 tablespoons of vinegar (9%);
• 6 tablespoons of vegetable oil.

You should start cooking by preparing vegetables. All ingredients must be washed, cleaned and washed again clean water. Finely chop the onion, carrots can be cut into thin strips or grated. Pepper cut into cubes or thin strips. We cut the cucumbers into thin half rings, cut the cabbage into thin strips (preferably using a special shredder).

Read also: Boiled Carrot Salads - 10 Recipes

Place all prepared vegetables in large saucepan, add salt to taste. You need to add enough salt so that the salad seems a little oversalted to you. Pour in the oil and put the pan on the stove, warm it up well until it begins to boil. Add garlic and vinegar to the salad. Arrange the salad in clean jars and sterilize them. Jars with a capacity of half a liter must be kept in boiling water for 12 minutes, liter - 15.

Salad "Danube" of vegetables and green tomatoes

Salad "Danube" is prepared using different combinations of vegetables, but the most spicy taste is the preparation, in which green tomatoes are added.

• 1.5 kg of green tomatoes;
• 750 gr. Luke;
• 750 gr. carrots;
• 150 ml of vinegar (9%);
• 150 ml of refined oil;
• 150 gr. Sahara;
• 50 gr. salt;
• 15 peas of allspice;
• 2 bay leaves.

Wash all the vegetables clean, peel the onions and carrots, cut out the stalk from the tomatoes. We cut the tomatoes into slices. We chop the onions, they can be cut into cubes or thin halves of the rings. Carrots also need to be finely chopped, you can use a grater or a special shredder.

We combine all the vegetables in a saucepan, salt and add sugar, mix everything well and leave for 3-4 hours until the vegetables give juice. Then you will need to pour in vinegar and oil, add spices. We put the pan with vegetables on the fire and simmer over low heat for about half an hour.

Arrange the salad in clean jars with a volume of half a liter. Sterilize lettuce in boiling water for 12 minutes. Then you need to close the jars hermetically, put them on the lids and wrap them well with a thick blanket or other warm thing to ensure slow cooling.

Green tomato salad with rice

green tomato salad with rice great option side dish or appetizer.

• 2 kg of green tomatoes;
• 500 gr. carrots;
• 500 gr. Luke;
• 500 gr. bell pepper;
• 1 cup rice (it is better to use rice with long grains);
• 5 tablespoons without a slide;
• 2 tablespoons of salt;
• 50 ml of vinegar (9%);
• 350 gr. refined oils.

We start with washing and peeling vegetables. We cut the tomatoes into not too thin slices, onions into halves of rings, peppers and carrots into thin strips.

Wash the rice well cold water, then fill warm water(40 degrees) and leave soaked for 2 hours. Then rinse again and dry, laying out on paper towels. We combine dry rice with vegetables, add spices, salt and add sugar. You can add your favorite spices to taste.

We put the dishes with the rice-vegetable mixture on the fire. As soon as it boils, reduce the heat strongly and cook for 40 minutes, stirring occasionally so that the vegetables do not burn. At the very end of cooking, add vinegar and stir. We lay out the hot salad in sterilized jars and immediately close it with boiled lids. We install the sealed jars upside down, close the preservation with a blanket or blanket to ensure the self-sterilization process at high temperature.

Caviar from green tomatoes

It turns out very tasty caviar from tomatoes. You can cook it only from green tomatoes, or you can add pink and red to green ones.

• 3 kg of tomatoes;
• 1 kg sweet pepper;
• 1 kg of carrots;
• 0.5 kg of onion;
• 100 gr. Sahara;
• 1 teaspoon of salt;
• 1 tablespoon of vegetable oil;
• 4 tablespoons of table vinegar (9%);
• 1 teaspoon ground black pepper.

We thoroughly wash and clean all the vegetables, cut the stalks from the tomatoes. We cut the vegetables into pieces of arbitrary size and shape, the main thing is that it is convenient to grind them in a meat grinder or blender.

We shift the chopped vegetables into a saucepan, pour in the oil, add salt and pepper. We taste, if necessary, adjust the amount of spices. Let the mixture stand for a few minutes, the vegetables, when salt is added, will begin to release juice. The mass must be sufficiently liquid. If you get a thick mixture, then add a little water to it. We put dishes with vegetable puree on the fire and cook for 1-1.5 hours, stirring often.

A quarter of an hour before readiness, add sugar and vinegar. Pouring hot caviar on pre-sterilized and not cooled banks. Immediately roll up, and turn over, putting the jars on the lids. Leave to cool, tightly wrapping the jars with a warm blanket.

Read also: Salad with pickles - 12 recipes

Green tomato salad without cooking

Another version of the salad without cooking is prepared with green tomatoes and vegetables.

• 4.5 kg of tomatoes;
• 1.5 kg of onion;
• 1.5 kg of carrots;
• 1.5 kg of bell pepper;
• 0.5 cups of salt;
• 0.5 cups of table vinegar (9%);
• 1 cup of sugar;
• 500 ml vegetable oil.

We wash the tomatoes, cut each fruit in half and cut out the stem. Cut into slices with a thickness of 0.7-1.0 cm. Put the tomatoes in a bowl, pour half of the indicated norm of salt, mix gently and leave for 3-5 hours. Drain the juice from the tomatoes.

We clean and chop the remaining vegetables (pepper, carrot and onion) into strips. If desired, the onion can be cut into smaller pieces, and the carrots can be chopped on a grater. We combine all the vegetables in a spacious bowl. Add the second part of salt, sugar, season with vinegar and refined oil. Mix well.

We lay out the salad in clean and dry half-liter jars, tamping well. We put the salad in jars, covering them with boiled lids in a large saucepan, at the bottom of which there is a plastic mesh. pouring warm water to the level of the "shoulders" of the cans and put on the stove.

Advice! In the absence of a plastic grid, a towel or a clean cloth folded in two or three layers can be placed on the bottom of the sterilization pan for sterilization.

Bring the water in a saucepan to a boil and heat the jars for 12 minutes. We take out one at a time and immediately seal it tightly. We turn the jar over, placing it on the lid.

When all the jars are closed, wrap them warmly so that they cool very slowly.

Spicy green tomato salad

Appetizing spicy vegetable salad with green tomatoes prepared without sterilization

• 1 kg of tomatoes;
• 250 gr. carrots;
• 300 gr. Luke;
• 200 gr. bell pepper;
• 5 cloves of garlic;
• 1 pod hot pepper(or to taste);
• a third of a glass of refined oil;
• 1 tablespoon of vinegar (9%);
• 1 tablespoon of salt;
• 2-3 tablespoons of sugar.

Thoroughly wash all the vegetable components of our salad. Peel onions, carrots and peppers and cut into thin strips. We free the tomatoes from the stalks and cut into slices. We free the hot pepper from the seeds and finely chop, chop the garlic with a garlic press or chop with a knife.

Advice! If you do not like Bulgarian pepper, then you can not put it in this blank. In this case, you need to increase the number of tomatoes by 200 grams. And you can take pink or red tomatoes.

We put all the vegetables (except garlic) in a saucepan, sprinkle with salt, spices and sugar and stir. Leave for 20-30 minutes for the juice to stand out.

Advice! When adding spices to early stages preparation of the workpiece, put them less than the rate indicated in the recipe. Then, when everything is almost ready, it will be possible to bring the salad to taste by adding the missing seasonings.

Pour oil into the vegetables and put the pan on the fire, simmer for about 40 minutes, the tomatoes should become soft, and their flesh should be translucent. At the very end, add vinegar and add garlic.

It is not known who first came up with the idea of ​​​​making green tomato salad for the winter, but the idea deserves respect. And the point is not even that in this way you can save the crop if you have to harvest it ahead of time due to tomato diseases. The main thing is that green tomato snacks are unique piquant taste, which depends on the selected recipe. And the palette of these tastes is extremely rich.

How to make green tomato salad

Green tomato salad will succeed, if you take into account a few points.

• Not all green tomatoes are suitable for canning, but only those that have not been spoiled by diseases. For this reason, tomatoes should not only be washed, but also sorted out, and when slicing them, you should carefully monitor so that they do not turn black inside.
• The risk of stocking up spoiled tomatoes for conservation is great if you buy them on the market. However, they rarely sell green tomatoes there, and even more so they don’t sell them in supermarkets. It is best to grow tomatoes yourself or ask relatives and friends. Some grow tomatoes on purpose to pick them up while still green and make a salad out of them for the winter.
• You need to cut the tomatoes with a sharp knife so that the juice does not flow out of them. Best to use special knife for citrus fruits, resembling a saw with fine teeth.
• Cans must be sterilized. Lids must also undergo appropriate processing, such as boiling.

Taste ready snack will largely depend on what foods and spices are included in addition to green tomatoes. The more components, the more interesting taste. But many prefer simple salads, preferring that the flavor dominant is determined by green tomatoes, and not by other vegetables.

Salad "Danube"

• green tomatoes - 1.5 kg;
• carrots - 0.75 kg;
• onions - 0.75 kg;
• vegetable oil - 0.15 l;
• table vinegar (9%) - 50 ml;
• granulated sugar- 60 g;
• salt - 50 g;
• laurel leaves - 3 pcs.;
• black peppercorns - 15 pcs.

Cooking method:

• Wash the tomatoes, remove the stalks, cut the tomatoes large slices, cutting each into 4-8 pieces depending on size.
• Wash, peel, coarsely grate the carrots.
• Peel the onion from the husk, cut into half rings, not too thin.
• Mix all the vegetables in one container and, after salting, leave for 4 hours.
• After the specified time, put in vegetable mix spices, add granulated sugar, pour in oil, vinegar.
• Place the pot of vegetables on the stove and simmer over low heat, stirring occasionally, for 60 minutes.
• Arrange the salad in sterilized jars, pour over the sauce remaining at the bottom of the pan.
• Close the jars hermetically: roll up with a special key or screw with metal twist-off lids.
• Turn on the lids, wrap in a warm blanket. After cooling, store until winter.

This is the most common recipe for green tomato salad, which requires a minimum of ingredients.

Green tomato salad with bell pepper

• green tomatoes - 2.5 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• bell pepper - 0.5 kg;
• table vinegar (9%) - 50 ml;
• vegetable oil - 100 ml;
• sugar - 50 g;
• salt - 50 g.

Cooking method:

• Wash, remove the stalks and cut the tomatoes into large cubes.
• Peeled and washed carrots cut into circles about 2-3 mm thick.
• Cut the peeled onion into rings or half rings of the same thickness.
• Wash the pepper, remove the seeds from it, cut it into small squares.
• Mix all the vegetables, salt and leave for 6 hours.
• After this time, pour vinegar, oil, sugar into a saucepan with vegetables.
• Put the pot on the fire, bring vegetable mix until boiling, cook over low heat, stirring frequently, for half an hour.
• Arrange the salad in sterilized jars, roll up.

This winter tomato salad recipe is also quite common. It turns out to be especially beautiful if the bell pepper is chosen red.

Green tomato salad with cabbage

• green tomatoes - 0.6 kg;
• cucumbers - 0.8 kg;
• white cabbage - 0.6 kg;
• carrots - 0.3 kg;
• onion - 0.3 kg;
• garlic - 4 cloves;
• table vinegar - 30 ml;
• vegetable oil - 120 ml,
• salt - 40 g.

Cooking method:

• Cut the tomatoes into small cubes.
• Finely chop the cabbage.
• Cut carrots into strips or grate for Korean salads.
• Cut the onion into thin half rings.
• Pass the garlic through the garlic maker.
• Peel cucumbers, cut into strips. Choose not overgrown, as large seeds in cucumbers will spoil organoleptic qualities ready meal and his appearance.
• Mix the vegetables, while slightly crushing the cabbage with your hands, add salt and leave for a couple of hours.
• When the vegetables give juice, put the pan on the fire, pouring vinegar and oil into it.
• Boil the vegetables for 40-50 minutes until they are quite soft.
• Arrange the salad in jars, cover with lids, but do not roll up - the salad requires sterilization.
• To the bottom large pot lay a towel, put jars on it, pour in water so that it reaches at least half of the jars. It is important that the jars are the same size.
• Turn on the fire and sterilize the jars for 10-12 minutes.
• Remove the jars from the pan, roll up.

This salad will appeal to those who love sauerkraut although it has a distinct taste.

Green Tomato Salad with Eggplant

• eggplant - 1 kg;
• green tomatoes - 1 kg;
• bell pepper - 1 kg;
• onion - 0.5 kg;
• hot capsicum - 100 g;
• salt - 40 g;
• water - 1 l;
• table vinegar - 60 ml;
• vegetable oil - how much will go.

Cooking method:

• Wash eggplants, cut into washers.
• Put the eggplants in water (1 l), dissolving a tablespoon of salt in it. Rinse and pat dry after 15 minutes.
• Fry the eggplant on both sides in a large amount of oil, put in a separate dish.
• Cut green tomatoes in circles, bell peppers and onions in half rings, hot peppers in small rings.
• Fry all the remaining vegetables in oil, simmer under the lid for 40 minutes, 5 minutes before removing the heat, pour salt into them, pour in vinegar.
• Arrange the vegetable mass and eggplant in layers in jars.
• Sterilize snack jars for 20 minutes and roll up.

Get it in moderation spicy snack, which some people call "Cobra" for its appearance, although this name has already managed to gain a foothold in another green tomato salad, which is made without eggplant, but with garlic and a significant amount of hot pepper.

Salad "Cobra"

• green tomatoes - 2.5 kg;
• garlic - 3 heads;
• hot red pepper - 150-200 g;
• table vinegar (9%) - 50 ml;
• fresh parsley - 100 g;
• sugar - 60 g;
• salt - 60 g.

Cooking method:

• Wash the pepper, remove the seeds from it, cut it as finely as you can.
• Pass the peeled garlic cloves through a press.
• Finely chop the parsley.
• Slice green tomatoes.
• Put all the vegetables in a saucepan, salt, sugar and stir thoroughly until the salt and sugar are completely dissolved.
• Mix vegetables with vinegar.
• Sterilize the jars, fill them as tightly as possible with prepared vegetables, so that they reach the edge - during the subsequent sterilization they will “sit down”.
• Sterilize snack jars for 20 minutes. Seal, wrap and let cool completely in the warmth. Put away for storage in a pantry or other room.

The appetizer is very spicy, "biting".

Green tomato salad with apples

• green tomatoes - 1.5 kg;
• bell pepper - 0.5 kg;
• apples - 1 kg;
• quince (optional) - 0.2 kg;
• onions - 0.2 kg;
• lemon - ? fruit;
• vegetable oil - 0.25 l;
• apple cider vinegar - 125 ml;
• salt - 40 g;
• sugar - 50 g;
• garlic - 5 cloves;
• bay leaf - 5 pcs.;
• dried basil - 5 g;
• cloves - 5 pcs.;
• hot pepper (capsicum) - 50 g.

Cooking method:

• Cut the washed tomatoes into slices.
• Remove the core from the fruit, also cut them into slices, sprinkle with lemon juice.
• Cut, after peeling, the onion and pepper into half rings.
• Mix vegetables, salt them, add sugar, leave for half an hour.
• Combine fruits with vegetables, pour oil, vinegar into this mixture, add spices.
• Simmer for 15 minutes after the mixture comes to a boil.
• Cut the garlic into slices and add to the vegetables.
• Boil for 5 more minutes.
• Divide the salad into jars, but do not seal the jars yet.
• Sterilize jars filled with snacks for 20 minutes.
• Roll up the jars, turn over, cover with warm clothes until cool. Put it on the shelf before winter.

The salad has a spicy sweet and sour taste.

Caviar from green tomatoes

• green tomatoes - 1.5 kg;
• onions - 0.5 kg;
• carrots - 0.5 kg;
• bell pepper - 0.25 kg;
• hot capsicum - 100 g;
• sugar - 60 g;
• salt - 40 g;
• vegetable oil - 100 ml;
• table vinegar - 10 ml per 1 liter jar.

Cooking method:

• Peel and cut all vegetables big chunks and run through a meat grinder.
• Pour salt, sugar into the vegetable mass, pour in the oil and leave under the lid for 6 hours.
• Put on fire, wait until it boils and cook, stirring, for 40 minutes.
• Arrange in sterilized jars. Pour vinegar into each. Roll up, turn upside down, cover with a blanket. After a day, the banks can be transferred to the place where they are planned to be stored in the winter.

Caviar from green tomatoes can be spread on bread - delicious juicy sandwiches are obtained. Another option is to serve as part of a complex side dish.

For the winter you can cook the most various salads from green tomatoes. Among them there are spicy, sweet and sour, spicy. All of them have unique taste and few people are left indifferent.

Green or brown tomatoes infrequent guests on the tables. They ripen late. But for homemade preparations, choosing such tomatoes is a pleasure. They are dense, juicy and have a pleasant sourness.

But you can lay not purely tomatoes, but the whole salad at once. It turns out richer in taste and vitamins. A jar of such a salad will complement both everyday and festive table cold winter. And sometimes bookmarks are so tasty that they are eaten before winter.

General principles of preparation

Since the tomatoes are cut into the salad, they can be taken in absolutely any size. The main thing is that there are no spoiled or unripe fruits. They are not only tasteless, but also dangerous.

Be sure to sterilize jars and lids with any convenient way: in the oven, microwave, steamed or using a kettle. The laying procedure is standard in everything: chop the vegetables, season, let it brew or stew, then send it to storage.

Green tomato salad for the winter "Delicious"

Cooking time

calories per 100 grams

Simple ingredients and extraordinary taste are the main advantages of this salad. And how bright he is!

How to cook:

Tip: if you use pepper different colors, the salad will look brighter and more appetizing.

Korean salad variation

The piquancy and special cutting of all Korean-style salads make it possible to immediately make sure that it will be delicious!

How much time - 1 hour 20 minutes.

What is the calorie content - 49 calories.

How to cook:

1. Banks put sterilized;
2. Remove the skin from the carrot and grate it with a Korean salad grater. In extreme cases, very thinly cut into strips;
3. Wash the bell pepper, pull out its stalk with seeds, cut into strips;
4. Cut the peeled onion into half rings rather thinly;
5. Remove the husk from the garlic and pass it through the press;
6. Chop hot pepper very finely, without using seeds;
7. Washed tomatoes without stalks must be cut into half rings, not too thin;
8. Mix all these components together and add spices;
9. After that, mix in oil, sugar and vinegar, salt everything;
10. Cover the mixed mass with a lid and leave for forty minutes;
11. After that, using a spoon, fill the jars with vegetable mass;
12. Cover with a lid and sterilize for fifteen minutes, if the jars are half a liter;
13. After that, roll up and allow to cool slowly in a warm place, after which it can be stored in the pantry.

Tip: the amount of hot pepper can be reduced if the snack will be eaten by children.

Green tomato caviar

This caviar can be served as a side dish, and it is simply delicious to spread on bread.

How much time - 2 hours.

What is the calorie content - 74 calories.

How to cook:

1. Wash all vegetables thoroughly;
2. Remove the husk from the onion, and peel the peel from the carrots;
3. Skip all products through a meat grinder: tomatoes without stalks, carrots, onions, bell peppers without seeds;
4. Mix the products with each other and add salt, be sure to sugar;
5. Put the mass on a small fire. Boil for about an hour and a half, stirring occasionally;
6. Ten minutes before the end, pour in the oil, pepper, add vinegar, mix;
7. Transfer the caviar with a spoon into sterilized jars, tighten the lids, let cool under the covers;
8. Store in a cool place.

Tip: for more original taste sunflower oil can be replaced with corn or sesame oil.

Salad for the winter in a slow cooker

Enough fast option an easy bookmark for the winter that saves all your vitamins and your time.

How long - 40 minutes.

What is the calorie content - 52 calories.

How to cook:

1. Wash the tomatoes and cut them into quarters, removing the stalks;
2. Peeled carrots must be coarsely grated;
3. Chop the onion with a knife without the husk;
4. Cut the washed pepper into long strips, while its seed box should be discarded;
5. Mix all these ingredients and transfer to a multicooker bowl;
6. Somewhere in the center should be placed whole pepper Chile;
7. Select the "Extinguishing" mode with a timer of no more than twenty minutes;
8. Sprinkle salt and sugar on top, pour in vinegar, oil, you can pepper the whole mass, mix slightly and close the lid;
9. Sterilize jars at this time;
10. After the beep of the multicooker, immediately spread the caviar into jars, close them and let them cool under a towel. Then store in the refrigerator.

Tip: the salad can be eaten right away, it goes especially well with boiled potatoes.

Georgian salad for the winter

The ideal collection of spices "hops-suneli" is combined with almost all dishes, and vegetable dishes are no exception.

How much time - 1 day.

What is the calorie content - 63 calories.

How to cook:

1. Wash the tomatoes and cut them in half and then chop thin plates. Sprinkle a pinch of salt on top;
2. Cut the onion freed from the husk into thin half rings;
3. Remove the stem from the pepper, remove all the seeds, cut it into thin strips;
4. Finely chop the hot pepper without seeds too;
5. Finely chop greens with peeled garlic;
6. During this time, the tomatoes should have released the juice, it must be drained, the slices themselves must be squeezed very carefully, keeping their shape;
7. Mix them with the rest of the products, add spices here, add more salt;
8. Then pour in the oil and vinegar, again gently mix with a spatula;
9. Transfer to a saucepan and set the weight on top with a plate and a can of water. Leave for a day;
10. After that, arrange in small jars and sterilize them for fifteen minutes, close the lids and store in the pantry.

Tip: you don't need to sterilize the salad, but then you will have to store the jars in the refrigerator.

Tomato-cabbage salad

A great option for late autumn sunsets. It's never too late to stock up on salads!

What time - 14 hours.

What is the calorie content - 38 calories.

How to cook:

1. Wash the tomatoes and cut them into small slices, it is advisable to cut the stalks;
2. Remove the first two or three leaves from the cabbage, wash the head of cabbage, chop it quite thinly;
3. Cut the pepper into strips, removing its stalk with seeds in advance;
4. Mix everything, add salt and knead again;
5. Put a plate on top and place a jar on it, full of water. Leave vegetables under such oppression for at least eight hours;
6. The juice that stands out from under the vegetables must be drained;
7. After that, add sugar to the products, pour in vinegar, add a mixture of peppers;
8. Mix everything and put in a saucepan on fire. Simmer for about ten minutes, not forgetting to interfere;
9. Sterilize the jars and pack the vegetable mixture tightly in them;
10. Then move the containers with lids on and sterilize them in a saucepan or oven for about twelve minutes, close and store in a cool place.

Tip: if the salad is not sterilized, then it can stand in the refrigerator for three months and not deteriorate.

Almost all bookmarks can be stored indoors as long as the room temperature never exceeds 20 degrees. In the summer, everything must be put in the refrigerator if there is no basement. It is advisable not to store such blanks for more than a year.

Add hot pepper, garlic, table vinegar, citric acid and other natural preservatives extends shelf life. If they are not used, it is not recommended to store the salad for more than three months. In addition, without preservatives, you can only store in the refrigerator or on a consistently cold balcony.

It is important not to overcook the tomatoes, you need to handle them carefully. Then they can keep their firm and crisp texture. In all other respects, the preparation of such salads requires a minimum of skills and knowledge. The taste is always amazing! Experiment with spices, add others seasonal vegetables and enjoy the literally jumping vitamins of this delicious salad.

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, because of them you can make delicious salads for the winter.

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 lard, fresh bread and a salad that was prepared in the summer - tastier than a snack you can't imagine.

Consider a few available recipes canned salads.

Green tomatoes with pepper - salad without sterilization

To prepare such canned salad , will require 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

Kit 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; on large pieces tomatoes and peppers are cut; 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

It will take a little more time to cook such tomatoes than for listed recipes salads. But trust me, they are worth it.

To cook green stuffed tomatoes, will be required 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. Garlic cut into longitudinal thin plates, Bell pepper- stripes. 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 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.

Learn the taste stuffed tomato can be 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.

Received vegetable mix 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 finished caviar It turns out 6 jars of 0.5 liters. 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 a locking key and metal caps banks 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.

Attention, only TODAY!