Unpreserved green tomato salad. Caviar in a slow cooker

Canning for the winter is a very popular activity for many housewives, because it provides an excellent opportunity to diversify the table with delicious, savory snacks and salads that add bright notes to any meal. Even green tomatoes are used: when prepared, they turn out very tasty. If you don’t believe me, see for yourself by preparing preserved salad recipes for the winter with photos You’ll lick your fingers. Green tomatoes can be prepared in different types: stuffed, whole, chopped in salad.

How to choose the right tomatoes for harvesting for the winter

For soaked, lightly salted, pickled, barrel, salted tomatoes, you need to choose fruits in a store or market with the correct degree of ripening: they should be unripe or brown, and the tomato crumb should be hard and dense. Choose fruits without dents, cracks, or signs of disease. In terms of ripening, all green tomatoes should be the same. There is no need to roll up a variety of colors into a jar, combining brown, red, and pink.

As for size, it is better to give preference to medium or small green tomatoes, but not like cherry ones. Fruits that resemble a plum in shape are suitable because they are small and have a dense structure. When all the green tomatoes have been selected and sorted, they need to be thoroughly rinsed with water several times for wrapping salads for the winter “You’ll lick your fingers.”

What utensils will you need?

During canning, almost everything that is in every housewife’s kitchen can be useful:

1. You will need a special saucepan: it is a wide, thick-bottomed pot with a spout, a strong handle, and the inclined walls of this dish allow liquids to evaporate quickly. The pan must be made of durable stainless steel and have a volume of 9 liters. There are dishes that have markings on the inside to make it convenient to monitor the amount of boiled contents.
2. When canning, you may need large wooden spoons with long handles.
3. It is important to have a thermometer that allows you to determine the moment of readiness and the temperature of the canned products at the time of pouring into jars.
4. Using a slotted spoon you can remove the scale.
5. Measuring containers and spoons will help you correctly determine the proportions of the components.
6. To pour the preparations into jars, jugs made of heat-resistant glass are used, as well as special plastic funnels with a narrow or wide spout.
7. To sterilize canned food, a home autoclave or regular saucepan with a wide bottom and gauze lining the bottom.
8. Glass jars with tin lids, having a rubber ring-liner, a manual seaming machine for twisting, “twist-off” lids.

Recipes for delicious finger-licking salads made from green tomatoes

There are many recipes for canning green tomatoes for future use in the form of finger-licking salads. Having tried this preparation once, every housewife is convinced of how wonderful the preservation is. Green tomatoes, like red ones, are salted, pickled, combined with spices and vegetables (herbs, adjika, Korean seasonings, mustard, cloves, hot pepper, horseradish, pasta, apples). Canned fruits taste harder and more sour.

With carrots and onions without sterilization

One way to prepare a finger-licking green salad is without sterilization. This greatly simplifies the canning process and saves time. Carrots in the salad add a slight sweetness, and onions add piquancy. To prepare finger-licking green tomatoes for this recipe you will need:

• onions – 1 kg;
• carrots – 1 kg;
• green tomatoes – 3 kg;
• water – 0.5 cups;
• salt – 2 tbsp. l.;
• vinegar 6% - 0.5 cups;
• sugar – 1 glass.

Step by step recipe Finger-licking green tomato salad:

• We wash the tomatoes, let them dry or wipe them with paper towels. Cut into small slices.
• Peel the carrots and chop them on a grater.
• Remove the skins from the onion and cut into thin half rings.
• Place all vegetables in enamel pan, add vegetable oil, water, salt, sugar and leave for a couple of hours.
• After the specified time has passed, put the dishes with vegetables on the fire, bring to a boil, and simmer for 25 minutes over low heat. Pour in vinegar and remove from heat.
• Lay out hot salad in sterilized jars, after which you need to twist it, turn it upside down and wrap it until it cools. Afterwards we transfer it to the cellar for storage.

With cucumbers Danube style

Green tomato and Danube salad – very tasty and unusual blank. Supplementing them with a winter meal (rice, pasta, potatoes, meat dishes), you will definitely remember summer. The combination of available products in the recipe gives original taste. Preparing for the winter preserves the original aroma of vegetables. To prepare the finger-licking green tomato salad you will need:

• bell pepper – 1 kg;
• green tomatoes – 1 kg;
• young cucumbers – 1.4 kg;
• onions – 500 g;
• salt – 2 tbsp. l.;
• vegetable oil – 200 ml;
• vinegar 9% - 50 ml;
• sugar – 5 tbsp. l.;
• hot pepper – 1 pc.

Step by step recipe green tomato salad for the winter Danube style:

• We wash the cucumbers, dry them, cut off the ends, and chop them into halves of circles.
• We wash the bell pepper, remove seeds and stems, and cut into strips.
• Wash the hot pepper, remove the stem and seeds, and finely chop.
• Wash the tomatoes and cut into slices.
• Peel the onion, soak in cold water for 20 minutes, cut into thin half rings.
• We transfer all the vegetables into an enamel pan, pour in vinegar, oil, add sugar and salt. Mix with a wooden spoon, put on slow fire. When the salad boils, cook for 5 minutes.
• Place the salad in sterilized jars, tamping down slightly. Roll up the pieces, turn them over, and wrap them until they cool. Then we store it in a cool place.

Korean in banks

Finger-licking green tomato salad in Korean is one of the quick, tasty preparations for the winter. Vegetables are marinated in own juice with the addition of various spices, making the dish moderately spicy and piquant. If you wish, you can supplement the recipe with hot pepper. We will need:

• bell pepper – 2 pcs.;
• green tomatoes – 1 kg;
• vinegar 9% – 50 ml;
• garlic – 4 cloves;
• sugar – 50 g;
• vegetable oil – 50 ml;
• red ground pepper– 0.5 tsp;
• salt – 1 tbsp. l.;
• parsley - to taste.

Step-by-step recipe for making Korean-style green tomato salad with photos:

• Wash the greens, dry them, and chop finely.
• Wash the tomatoes and cut into slices.
• Remove the peel from the garlic and chop it with a knife.
• Wash the pepper, remove seeds and stems, chop small cubes.
• We wash the canning jars and lids.
• Place peppers, green tomatoes, garlic, parsley into a bowl, add sugar, salt, and ground red pepper. Pour in vinegar, vegetable oil, stir.
• Place the salad in jars, close and leave in the refrigerator for 8 hours. After this, the snack is ready for consumption or storage until winter.

Winter Flower-seven-flowered with vinegar

Salad of green tomatoes for the winter “Tsvetik-Semitsvetik” is a simple and tasty autumn appetizer. The preparation in jars is very bright, reminiscent of warm summer day. The salad comes out very aromatic, with a slight hint of sourness and rich taste. To prepare you will need:

• Bell pepper- 1 kg;
• green tomatoes – 2 kg;
• carrots – 1 kg;
• onions – 1 kg;
• vinegar 9% – 250 ml;
• water – 500 ml;
• sugar – 160 g;
• salt – 3 tbsp. l.;
• vegetable oil – 250 ml.

Step-by-step recipe for green tomato salad “Tsvetik-Semitsvetik”:

• We wash and peel all vegetables. We cut the tomatoes into slices, the peppers into strips, the onions into half rings, and chop the carrots on a grater.
• Pour water, oil into the pan, add salt and sugar. Put on the fire, after boiling, add the vegetables. When boiling again, cover with a lid and simmer for 10 minutes. Add vinegar and remove from heat.
• Place the salad in sterilized jars, roll up, and wrap until cool. We store it in a cellar or pantry.

Watercolor without vinegar

Green tomato salad “Watercolor” – simple winter preparation. Its taste is distinguished by its combination light sweetness and sourness, so this is a successful savory addition to any winter feast. To prepare you will need:

• onions – 500 g;
• green tomatoes – 2 kg;
• garlic – 2 heads;
• carrots – 500 g;
• bell pepper – 500 g;
• greens – 1 bunch;
• salt – 3 tbsp. l.;
• vegetable oil – 1 cup;
• sugar – 0.5 cups.

Step-by-step recipe for “Watercolor” salad with photos:

• We wash and peel all vegetables. Cut the tomatoes into slices.
• Cut the pepper into thin half rings and place in a bowl with the green tomatoes.
• Cut the carrots into thin slices.
• Cut the onion into half rings.
• Chop the garlic and herbs.
• Mix the vegetables and leave for 6 hours. Then add salt, sugar, and hot oil.
• Mix the salad thoroughly, put it in jars, and sterilize for 15 minutes. We roll up the blanks, turn them over, and wrap them. When the preservation has cooled completely, put it in the cellar.

Hunting

"Hunter's" salad - quick and delicious preparation in winter, judging by the reviews of housewives. The beauty of the recipe is that you can vary the number of components at your own discretion, each time getting new taste. Remember that you need to add more salt so that when tasting, the salad seems a little over-salted. Don't worry, when you open it in winter, it will get the right taste. We will need:

• cucumbers – 200 g;
• green tomatoes – 200 g;
• bell pepper – 200 g;
• white cabbage – 200 g;
• onion – 1 pc.;
• carrots – 100 g;
• salt - to taste;
• dill and parsley - 1 sprig each;
• garlic – 1 clove;
• vinegar essence– 0.5 tbsp. l. for 1 liter jar;
• vegetable oil – 2 tbsp. l.

Step-by-step recipe for finger-licking green tomato salad with photos:

• We wash and peel the vegetables. Cut the carrots into strips, onions, peppers into small cubes, cucumbers into strips, tomatoes into cubes, finely shred the cabbage. Place all vegetables in a bowl.
• Add crushed garlic and salt to the vegetables and leave until juice forms. Place on the fire and heat without letting it boil. Pour in vinegar, oil and turn off the burner.
• Place the salad in sterilized jars, sterilize the preparations, and roll them up. We wrap the jars and, after cooling, send them to a cool place.

Cobra with garlic and chili pepper

The “Cobra” salad from the “Finger-licking” series with the addition of chili peppers and garlic is suitable for those who like very spicy and fiery snacks. This dish will successfully complement the meat, highlighting the excessive fat content and helping the digestion process. You can vary the amount of garlic and pepper depending on the level of spiciness you prefer. For cooking spicy salad from green tomatoes you will need:

• garlic – 3 heads;
• green tomatoes – 2.5 kg;
• salt – 3 tbsp. l.;
• vinegar – 100 ml;
• chili pepper – 2 pcs.;
• sugar – 3 tbsp. l.

Step by step description hot salad recipe:

• Wash the tomatoes and cut into small slices.
• Wash the pepper, remove the seeds if desired, and cut into slices.
• Chop the garlic; if you wish, you can add some of the garlic to fried. This will add even more flavor to the preparation.
• Mix tomatoes, peppers, garlic, sugar, salt, vinegar. Leave for half an hour to form juice.
• Place the salad in sterilized jars and cover with lids.

Caviar in a slow cooker

Kabachkova and eggplant caviar You won’t surprise your household anymore, but green tomatoes are something new, you’ll just lick your fingers. It is not inferior in taste to traditional types of snacks, but is distinguished by its piquancy and originality. Instead of vinegar essence, you can use apple or vinegar. We will need:

• onions – 500 g;
• bell pepper – 6 pcs.;
• green tomatoes – 3 kg;
• sugar – 150 g;
• vinegar essence - 3 tbsp. l.;
• vegetable oil – 250 ml;
• mayonnaise – 150 ml;
• carrots – 1 kg;
• salt – 2 tbsp. l.;
• chili pepper – 3 pcs.;
• ground black pepper – 2 tsp.

Step-by-step recipe for preparing green tomatoes in the form of caviar for the winter:

• We wash, peel and grind all the vegetables through a meat grinder along with hot pepper. Transfer the entire mass to a slow cooker, add salt and sugar.
• First you need to fry for a few minutes. Then turn on the stewing mode for an hour and a half, cook, stirring occasionally.
• 15 minutes before the device beeps, add ground black pepper, vinegar, mayonnaise and vegetable oil.
• When the caviar is ready, put it in sterilized jars, roll it up, turn it over and wrap it until it cools.

How to pickle barrel tomatoes with vegetables in adjika

Real cask pickled tomatoes are made in wooden barrel, which is thoroughly washed beforehand, lined plastic bags. If you don't have one, you can use an aluminum bucket or large saucepan. Green tomatoes in adjika with cucumbers – excellent savory snack, which will decorate any meal. For salting we need:

• adjika (ready-made or homemade) – 2.5 l;
• tomatoes – 2 kg;
• dill – 1 bunch;
• cucumbers – 1 kg;
• salt - to taste;
• currant leaves – 5 pcs.;
• cherry leaves – 5 pcs.

Step-by-step recipe for pickling barrel green tomatoes with adjika “You’ll lick your fingers”:

• We select strong fruits and wash them. At the bottom of the barrel or aluminum pan we put dill, cherry and currant leaves.
• Place washed cucumbers, alternating with tomatoes. Salt to taste, pour adjika so that it covers the vegetables.
• We put fabric, a wooden circle and a weight on top. After 2 months, the vegetables are ready.

Armenian style with greens

Armenian, Georgian cuisine gave all the housewives many wonderful, delicious dishes. Stuffed green tomatoes, which are considered a very common preserve among our compatriots, deserve special attention. The preparation turns out very tasty, piquant, and successfully complements roasts and other meat dishes. We will need:

• garlic – 2 heads;
• green tomatoes – 2 kg;
• dill – 0.5 bunch;
• cilantro – 0.5 bunch;
• celery – 0.5 bunch;
• parsley – 0.5 bunch;
• basil – 0.5 bunch;
• dill umbrellas – 1 bunch;
• celery – 1 bunch;
• hot pepper – 1 pc.;
• sweet red pepper – 1 pc.;
• salt – 2 tbsp. l.;
• water – 1 l.

Step-by-step recipe for stuffed green tomatoes “You'll lick your fingers” in Armenian:

• We wash the tomatoes, make a cut crosswise or not all the way along.
• For the filling, chop half a bunch of celery, basil, cilantro, and parsley. Finely chop the garlic, sweet and hot peppers. Mix all these ingredients, add a tablespoon of salt. This is our filling.
• We stuff the fruits, place them tightly in a jar, placing each layer with dill umbrellas and celery sprigs.
• To make the brine, boil water with 2 tablespoons of salt. Cool, pour in tomatoes. Leave it at room temperature about 4-5 days. Afterwards we close nylon covers, put it in the refrigerator for storage.

Sliced ​​in tomato sauce

Green tomatoes in tomato sauce with the addition of cinnamon - an original, tasty winter preparation, the taste is somewhat reminiscent of lecho due to the presence of juice and pepper. Vegetables need to be strong. Cinnamon adds to the preparation spicy taste and aroma. We will need:

• tomato juice– 1 l;
• aspirin – 1 tablet per jar;
• sugar – 4 tbsp. l.;
• salt – 3 tsp;
• cinnamon - on the tip of a knife;
• sweet bell pepper – 2 pcs.;
• green tomatoes – 2 kg.

Step-by-step preparation Finger-licking green tomato salad in tomato sauce:

• Place the tomatoes and bell peppers cut into slices into sterilized jars. Fill with boiling water twice, drain the liquid.
• To fill, mix tomato juice, salt, sugar, cinnamon, put on fire, after boiling, cook for 5 minutes.
• We put an aspirin tablet in the jars, fill it with marinade, and roll it up.

Video

Green tomatoes are often used in cooking. Unripe tomatoes make excellent canned food. These can be stuffed, pickled, pickled tomatoes, caviar, or finger-licking salads for the winter. In most cases, they are combined with other vegetables (onions, carrots, sweet and hot peppers), and a variety of spices and seasonings add spiciness, piquancy and aroma to the preparation. In the video below with the recipe for the finger-licking salad, you will learn how to can green tomatoes. The result is a spicy, tasty preparation.

Last year I tried it away canned salad from green tomatoes, and I was surprised why I hadn’t made this delicious thing under the lid before. Unlike, which I already talked about earlier, the version below includes only tomatoes, garlic and herbs. This greatly simplifies the process of preparing salad.

The name of this salad is completely true: a green tomato salad for the winter turns out to be very tasty, and also bright and appetizing. It is easy to prepare, but the process itself is somewhat drawn out - due to the fact that the tomatoes must release their juice. But don’t let this scare you: while the salad is infused, you can go about your business. And in winter it will be so great to get a jar of these green tomatoes with herbs and garlic and pamper your family with an excellent preserve!

Ingredients:

• 5 kg of green tomatoes;
• 200 g garlic;
• 2-3 bunches of parsley and celery;
• 4-5 bay leaves;
• 6-8 peas of allspice;
• 3 tablespoons salt;
• 200 g sugar;
• 200 ml 9% vinegar;
• 1 chili pepper.

*The indicated amount of ingredients yields approximately 6 liters of preserved food.

How to prepare green tomato salad for the winter “Tasty”:

Wash the greens thoroughly and remove the thick part of the stem. Place the washed greens on a towel to remove excess moisture. Finely chop the dried greens. Peel the garlic and rinse. Pass the garlic through a press.

Wash the tomatoes thoroughly in running water. Crumpled, with spoiled skin - discard. Cut the tomatoes into slices: small – into 4, large – into 6-8 slices.

Place tomatoes, herbs, garlic, salt, sugar in a large saucepan and pour in vinegar. Mix carefully.

Cover the pan with a lid and place in the refrigerator overnight. During this time enough will be allocated a large number of juice If you don’t have a lot of time, you can put pressure on top of the tomatoes with spices. In this case, the juice will be released much faster.

Place hot peppers at the bottom of sterilized jars, Bay leaf, allspice peas.

Then put the salad into jars. When laying, shake the jars a little so that the tomato slices fit more tightly. Then fill to the top with the liquid that formed while the salad was infusing.

Cover the jars with lids and place them in a wide pan lined with a napkin. Fill the jars with cool water and put on fire. Bring to a boil (since the jars are filled cold water, this will take quite a lot of time, 20-30 minutes) and sterilize the green tomato salad for the winter: 0.5 - liter - 10 minutes, 0.75 - liter - 15 minutes, 1 - liter - 15-20 minutes.

Good afternoon dear friends. Sometimes it happens that at the end of the season there is great amount unripe tomatoes. And looking at this picture, I think that many people’s hearts are bleeding. Well, it’s a shame to leave tomatoes, even green ones, to spoil. How much effort and labor was invested in raising them.

But I hasten to please you, even from green tomatoes you can make great salad for the winter. So not even alone green tomato it won’t go to waste, we’ll put everything into action. You can safely pick green tomatoes from the garden beds and cook them winter salads for the winter. The recipes are truly worthy of your attention and there are some that are simply finger licking good. I think that many have heard about such recipes or perhaps even tried them, but they did not dare to cook them themselves. Now this moment has come and it’s time to prepare a delicious salad for the winter from green tomatoes.

At the end of the summer season, there is already so much prepared that there is no place to put it, but you still don’t have such a salad. The salad turns out very tasty. You will especially like it as a pleasant snack. Men will appreciate your efforts at the festive table.

Ingredients.

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

Cooking process.

1. Wash the collected tomatoes thoroughly and sort them for spoilage. Then cut each into 7-8 pieces.
2.Pass the garlic through a press.
3. Place the chopped tomatoes in a saucepan, add garlic, salt, sugar, vinegar and vegetable oil. And mix well. Leave for 20-30 minutes for the vegetables to marinate.
4.After marinating, the salad can be placed in sterilized jars and covered with lids. This salad can also be served immediately as an appetizer at the table.

Incredibly delicious green tomato salad recipe

Bon appetit.

A simple recipe for green tomato salad for the winter

With the arrival of autumn, the marathon of preparing salads and twists does not stop, but simply moves to a new level. In the fall, you can continue to prepare salads from green tomatoes or cook them. In September, some varieties of pears ripen, and you can also make jam from them. But we will talk about green tomato salad.

Ingredients.

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

Cooking process.

1.Wash and cut into 7-8 pieces
2. Three carrots on a grater.
3.Chop the onion into small cubes.
4.Place all ingredients in a bowl, add spices, vinegar, sunflower oil. Stir and leave for an hour. Stir every 15-20 minutes.
5.Next divide into jars. Place the jars in a saucepan with warm water cover with lids and sterilize for 30 minutes.
6.After screwing the lid on tightly, stack the jars upside down and wrap them up. Keep the jars in this position until they cool completely.
7.Afterwards you can transfer it to a cool place for long-term storage.

Green tomato salad recipe without sterilization

The salad is prepared simply and tasty, so in the fall I think you will also need this simple recipe instant cooking winter salad of green tomatoes.

Ingredients.

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

Cooking process.

So let's start preparing the salad.
1. The tomatoes are washed, sorted and everything that might not be to your liking is cut out, namely dark spots and signs of spoilage. After this, cut the tomatoes into circles, and then divide the circles into quarters.
2.Cut the carrots into thin slices.
3.Bell pepper strips. After removing the tails and seeds first.
4.After collecting all the ingredients except vinegar in one large saucepan, mix and leave for 15-20 minutes. This time is needed for the vegetables to release their juice.
5.The next step is to put the pan on the stove and after boiling, cook our salad for 15-20 minutes over low heat.
6. 3 minutes before turning off, pour in vinegar and stir.
Turn off the heat under the pan and carefully place the salad in sterile jars. It is better to take small jars up to 1 liter.
7. This salad stores very well even at room temperature and retains its taste and aroma for a long time. Bon appetit.

Instant spicy green tomato salad for eating

You can also prepare a salad of green tomatoes not for long-term storage, but to serve it when ready. The percentage of spiciness can be adjusted according to your taste preferences.

Ingredients.

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

Cooking process.

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

Green tomato and cabbage salad recipe

Ingredients.

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

Cooking process.

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

Step 1: prepare the vegetables.

Rinse the vegetables, remove the stems and tops, if any. Cut out the stalk of the tomato, peel the seeds from the peppers, remove the peel from the carrots, and remove the peel from the onion.


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

Step 2: mix vegetables.

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

Step 3: stew the 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 slightly and continue to simmer the salad until the tomatoes begin to change color, that is, about 15-20 minutes. Don't forget to stir the vegetables often.
Important: While the green tomato salad is being prepared, you will have time to prepare the container; to do this, sterilize the glass jars and lids in any way convenient for you.

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

You need to prepare green tomato salad immediately after cooking, as soon as you remove it from the heat. Immediately place the vegetables on clean glass jars, wrap tightly with 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 put away in a dark, cool place, the same place where you store other preparations for the winter.

Step 5: Serve the green tomato salad.

Green tomato salad - wonderful winter snack. Always by the way, whether for a festive table or 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 add finely chopped hot pepper, a couple of black peppercorns or a few cloves of garlic.

It is best to use refined vegetable oil for preparing this salad.

Today I propose wonderful recipes preparations - green tomato salad for the winter.

Summer residents are always faced with the question of what to do with those tomatoes that sometimes simply fall off the bush before they are ripe? 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 prepared for the winter.

Tomatoes, despite the fact that they are green and unripe, contain many vitamins, micro and macroelements, so they are not only tasty, but also healthy.

So, prepare 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.

Preparation:

Wash tomatoes, slices

Grate the peeled carrots onto Korean grater or put it through a combine

Finely chop the greens and garlic

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

Combine all vegetables in a large bowl

Pour out salt, sugar, pour in water. Add oil

Place the vegetables on the fire and simmer for 30 minutes.

Add pepper, pour in vinegar, then let simmer for another 3 minutes.

Place the finished salad, preferably in sterilized 1 liter jars, 0.5 ml or 0.75 ml can be used

Immediately close with tightly sterilized lids.

Turn the jars over and leave until completely cool.

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.

Preparation:

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

Korean winter salad

You will need:

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

Preparation:

Pour oil into a large saucepan

Add salt and sugar

Cut the tomatoes into slices into the pan, removing the stems

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

Cut the onion into thin quarters

Pass the hot pepper through a meat grinder, garlic through a press

Pour in vinegar, stir, put on fire. Boil for 10 minutes from the start of boiling

Place the finished salad in sterilized jars and cover with sterilized lids.

Tomato snack with tomato paste

We will need:

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

Preparation:

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

Winter salad “Hunter” with cabbage

Ingredients:

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

Preparation:

1. Peel the carrots, cut into medium strips
2. Finely chop the onion
3. Remove seeds from peppers and cut into medium cubes
4. Cut tomatoes into medium cubes
5. Peel the cucumbers and cut into large strips
6. Finely chop the cabbage
7. Add chopped garlic. Add salt so that the salad is slightly salty, leave for 1 hour
8. Place on the fire, heat through without boiling
9. At the end of heating, add vinegar and oil
10. Place the salad in sterilized jars and cover with sterilized lids.
11. Place the cans in hot water, sterilize 500 ml - 12 minutes, 1 liter - 15 minutes
12. Roll up the jars, turn them over, wrap them in a warm cloth and leave until completely cool.

Recipe for green tomato appetizer with rice

Necessary:

• 1 tbsp. 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.

Preparation:

1. Soak rice in cold water for 2 hours
2. Slice tomatoes
3. Remove seeds from peppers and cut into slices
4. Peel the carrots and then grate them on a coarse grater
5. Cut the onion into rings
6. Mix rice with vegetables, add salt, sugar, butter
7. Place on the fire and cook for 40 minutes until the rice is done
8. Place the snack in sterilized jars and cover with sterilized lids

Tomato salad for the winter in Georgian style

Ingredients:

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

Preparation:

The output is approximately 2 liters of salad.

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

Ingredients:

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

Preparation:

Prepare washed and peeled vegetables - cut the pepper into strips, cut the carrots into coarse grater, cut the onion into half rings, cut the tomatoes in half, and then cut into slices

Pour sunflower oil into a pan and heat it up

Add the onion to the heated oil and sauté over low heat until translucent.

Place the vegetables in the pan, 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 another 2 minutes

Place the salad in pre-sterilized jars and roll them up

Turn upside down and leave until completely cool.

We put it in the cellar for storage

Video recipe for salad prepared in a slow cooker

For those who haven’t tried it yet, be sure to try making green tomato salads for the winter, and I’m sure you’ll certainly like them. I wish you to enjoy such delicious and healthy salads.

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