Winter salad made from green tomatoes. Delicious salad of green tomatoes for the winter with garlic

For many, green tomatoes- these are simply unripe fruits that cannot be used practically anywhere. In reality, this is not the case at all. Housewives who are engaged in canning know that green tomatoes are one of the ingredients in very tasty salads that can be canned for the winter.

For the first time, green tomatoes were used for food in villages. The fact is that a tomato is a vegetable that loves heat. It is not uncommon for the garden to be full at the beginning of September. green tomatoes, and it’s already getting cold outside. In such a situation, there is a high probability that the tomatoes will not ripen. A salad of green tomatoes for the winter is the most optimal solution so that the tomatoes do not spoil, but also in turn delicious snack at the festive table.

Be that as it may, canning recipes with green tomatoes make it possible not only to make the most of all the gifts of nature, but also to enjoy a tasty and healthy meal in winter.

In order for dishes made from green tomatoes to have a more colorful and interesting look, modern chefs advise using tomatoes of varying degrees of ripeness for cooking. Starting from completely green and ending with quite yellowed ones.

How to prepare green tomato salad for the winter - 15 varieties

This salad is very tasty and bright. And it got its name because it contains tomatoes of two colors.

Ingredients:

Bell pepper— 500 gr.
Onions - 500 gr.
Red tomatoes - 500 gr.
Carrots - 500 gr.
Green tomatoes - 1.5 kg.
Vegetable oil - 250 gr.
Salt, sugar - to taste

Preparation:

We clean the onions and carrots. Remove the stem and seeds from the pepper. Now all the vegetables should be washed. Next we start cutting.
Cut green tomatoes and onions into half rings, peppers into strips, grate carrots and red tomatoes. coarse grater.
Mix all the vegetables in a deep saucepan and put on fire.
As soon as the salad boils, reduce the heat, add salt and pepper, cover and cook for about an hour.
15 minutes before the end of cooking, pour oil into the salad.
As soon as the salad is ready, pour it into sterile jars, sterilize for about 15 minutes and roll up. Cooled jars can be hidden until winter.

Despite the fact that this salad is very easy to prepare, it is incredibly tasty. Winter salad is a good start for novice housewives.

Ingredients:

Green tomatoes - 5 kg.
Onions - 500 gr.
Red bell pepper - 1 kg.
Celery - 300 gr.
Parsley - 200 gr.
Hot pepper - 2 pods
Garlic - 100 gr.
Vegetable oil - 250 ml.
Vinegar - 250 ml.
Salt - to taste

Preparation:

We clean and wash the vegetables. Cut the tomatoes, onions and bell peppers into strips.
Finely chop the celery, parsley, garlic and hot pepper.
Place all the vegetables in a large container, season with vegetable oil and vinegar, add salt, mix thoroughly and put in the refrigerator for a day.
After the required time has passed, place the salad in sterile jars, sterilize for about 15 minutes and roll up the lids.

Simply amazing salad. It should be prepared in full accordance with the recipe.

Ingredients:

Green tomatoes - 3 kg.
Carrots - 1 kg.
Onions - 1 kg.
Bell pepper - 1 kg.
Vegetable oil - 300 gr.
Sugar - 5 tbsp. l.
Salt - 4 tbsp. l.
Vinegar 9% - 100 mg.

Preparation:

We clean and wash the vegetables.
Cut the tomatoes and peppers into strips, grate the carrots on a coarse grater, and cut the onion into half rings. Place all vegetables in a deep bowl and mix.
Add sugar, salt, vegetable oil, vinegar to the vegetables and mix everything again. When all the ingredients are combined, leave the semi-finished salad for two hours in a cool place.
After this time, the salad should be simmered for 1 hour.
Ready salad Place the ick into sterile jars, roll them up and let them cool.

This funny name I didn’t get this salad by accident. It has a very pungent taste, as a result of which it should not be consumed as independent dish, however, it will become simple a great addition to the main dish. In addition, “Tear Your Eye Out” will do an excellent job as a snack.

Ingredients:

Green tomatoes - 6 kg.
Garlic - 200 gr.
Capsicum bitter pepper - 200 gr.
Leaf celery - 250 gr.
Water - 5 l.
Salt - 250 gr.
Sugar - 250 gr.
Vinegar - 250 gr.

Preparation:

Peel and wash the garlic, hot peppers and celery.
Now these components should be passed through a meat grinder, or grind in a blender. The filling is ready.
Wash the tomatoes, cut them in half and scoop out the middle.
Now the tomato halves should be stuffed and joined together.
Place the prepared tomatoes in a clean, dry, sterile jar.
When all the tomatoes are laid out, we start preparing the marinade.
Pour water into the pan. Add sugar and salt there and put on fire. As soon as the water boils, pour vinegar into it and set aside from the heat. The marinade is ready!
Fill the stacked tomatoes with marinade and cover with plastic. This preservation should be stored in a cool place.

Garlic salad has enough pungent taste. It is best consumed with meat and fresh bread.

Ingredients:

Green tomatoes - 7 kg.
Sugar - 1 glass
Salt - 1 glass
Vegetable oil - 1 cup
Vinegar - 1 glass
Chopped garlic - 1 cup

Preparation:

Clean, wash and chop the garlic.
Wash the tomatoes and cut into medium-sized slices.
Add sugar, salt, vegetable oil, vinegar, garlic to the tomatoes, mix everything thoroughly and leave to brew for 3 hours.
After this time, put the salad in clean, sterile jars, close with plastic lids and store in the refrigerator or cellar.

The main ingredient of this salad is green tomatoes. Everything else is spices and herbs. It is quite natural that as a result, in winter, we get pickled green tomatoes with a very pleasant salty taste.

Ingredients:

Green tomatoes - 2 kg.
Salt - 2 tbsp. l.
Vinegar - 1 tbsp. l.
Dill umbrellas - 2 pcs.
Currant leaves - 4 pcs.
Cherry leaves - 4 pcs.
Horseradish leaves - 20 gr.
Water - 1 l.
Black peppercorns - 10 pcs.

Preparation:

Wash the tomatoes well and place them in layers in a sterile jar.

At the same time, each layer should be layered with spices.

To prevent the tomatoes from cracking when pouring the marinade over them, you can carefully pierce them with a fork. It is advisable to do this in the area where the stalk is attached.

Now let's start cooking the marinade:

Add salt to the water, put it on the fire and at the moment of boiling, pour in the vinegar.
Pour the prepared marinade into the jars of tomatoes, roll them up, turn them over and leave to cool “under the fur coat”.

This salad differs from other green tomato salads in that all the vegetables included in its composition must be cut exactly the same way, namely into strips.

Ingredients:

Onions - 500g.
Carrots - 1 kg.
Green tomatoes - 1.5 kg.
Sugar - 3 tbsp. l.
Salt - 1 tbsp. l.
Black peppercorns - 1 pinch
Vegetable oil - 100 ml.
Tomato paste - 250 ml.
Vinegar 9% - 2 tbsp. l.

Preparation:

We clean and wash the vegetables. Cut tomatoes, carrots and onions into strips.
In a separate container, mix vegetable oil, tomato paste, sugar, salt, vinegar and pepper. It turned out to be a gas station.
Add the dressing to the vegetables and mix everything thoroughly.
The finished salad should sit for about 2 hours.
At the end of this time, put the salad in a saucepan, bring to a boil and simmer for 20 minutes. The vegetables in the salad will turn out quite elastic and very aromatic.

Some people prefer soft vegetables. To do this, the salad should be simmered for 60 - 90 minutes.

Pour the finished salad into sterile jars and seal with sterile lids.

Now these jars should be turned upside down, covered with a towel and left to cool.

“Autumn Hello” is a very bright and rich salad. To prepare it, be sure to use red and yellow bell peppers.

Ingredients:

Green tomatoes - 4 kg.
Onions - 1 kg.
Carrots - 1 kg.
Bell pepper - 1 kg.
Salt - 0.5 cup
Sugar - 1 glass
Vegetable oil - 2 cups

Preparation:

We clean, wash and cut all the vegetables into strips.
Then we combine them in a capacious container, add salt, cover with a towel and leave to infuse for 6 hours.
After this time, the salad must be sugared and hot vegetable oil added to it. Now mix everything again.
Pour the finished salad into jars, cover with lids, sterilize for 15 minutes and roll up. When it cools down, you can hide it.

Salad “Emerald” may well become a decoration for any festive table, and all this thanks to the pleasant emerald color.

Ingredients:

Green tomatoes - 2.5 kg.
Garlic - 3 heads
Parsley - 300 gr.
Dill - 300 gr.
Water - 2.5 l.
Salt - 2 tbsp. l.
Sugar - 4 tbsp. l.
Vinegar essence - 1 tsp.
Black peppercorns - 4 pcs.
Cloves - 2 pcs.

Preparation:

We clean and wash the tomatoes and garlic. Cut out the place where the stem attaches to the tomatoes and cut them into slices.

Cut each clove of garlic into 2-3 parts. Wash and finely chop the greens.

We begin to lay out the ingredients in layers in prepared, sterile jars:

The first layer is cloves and allspice;
Second layer - tomatoes;
The third layer is garlic;
The fourth layer is greenery;
Fifth layer - green tomatoes;

When preparing such a salad, special attention should be paid to the last layer. It must be made from tomatoes. Due to the fact that this salad will be filled with water, which will then need to be drained, the last layer of greens may simply merge.

Now fill the filled jar with boiling water and cover with a lid.

While the salad is infused in boiling water, we begin preparing the marinade. To do this, pour 2 liters into the pan. water and bring it to a boil.

Add salt and sugar to boiling water and boil for several minutes. The marinade is ready.

Now we return to our filled jar.

Drain the water from it, carefully pour in the marinade, add vinegar, roll up the jar and leave it to cool. It is important that the jar is turned upside down while cooling.

Green tomato and cucumber salad is one of the most unusual. The main reason for this is the presence of apples in this salad.

Ingredients:

Green tomatoes - 500 gr.
Cucumbers - 1 kg.
Zucchini - 500 gr.
Apples - 500 gr.
Garlic - 200 gr.
Tarragon greens - 50 gr.
Vegetable oil - 100 ml.
Sugar - 50 gr.
Salt - 40 gr.
Fruit vinegar - 100 ml.

Preparation:

Wash tomatoes, cucumbers and zucchini and cut into slices. Wash the apples.
Cut out the core and cut into slices. Clean, wash and chop the garlic. Wash and finely chop the tarragon greens.
Place the prepared ingredients in a saucepan, add salt, sugar, vegetable oil, vinegar and mix well.
Place the saucepan with the salad on the fire, bring to a boil and simmer for 10 minutes.
Place the hot salad in sterile jars and roll up. The jars with the prepared salad should be turned upside down, wrapped and left to cool.

The “Summer” salad has a bright and colorful color. On cold winter days it will definitely cheer you up and remind you of warm summer.

Ingredients:

Green tomatoes - 1 kg.
Bell pepper - 100 gr.
Onions - 100 gr.
Garlic - 2 cloves
Dill - 1 bunch
Parsley - 1 bunch
Allspice peas - 3 pcs.
Vegetable oil - 1 tbsp. l.
Sugar - 1.5 tbsp. l.
Salt - 0.5 tbsp. l.
Vinegar 6% - 3 tbsp. l.
Water - 0.5 l.

Preparation:

We clean and wash the vegetables. Cut out the place where the stem attaches to the tomatoes and cut into slices.
Remove the stem and seeds from the sweet pepper and cut into strips. Cut the onion into half rings.
Chop the garlic. Finely chop the greens.
Mix the chopped vegetables and herbs in a deep bowl and leave for 20 minutes.
Pour water into a saucepan and put it on fire. Then add salt, vegetable oil, vinegar and sugar to it. When the water boils, the marinade is ready.
Place one pea of allspice into clean, sterile jars. Now you should tightly pack the infused salad into the jars and pour the marinade over it.
Now cover the jars with lids and set to sterilize for 10 minutes. After sterilization is complete, roll up the jars, turn them over and leave to cool.

This recipe for canning green tomatoes is one of the most common. Just like carrots, zucchini and blue tomatoes, you can make a Korean salad for the winter from green tomatoes.

Ingredients:

Green tomatoes - 1 kg.
Bell pepper - 2 pcs.
Garlic - 4 cloves
Vinegar 9% - 50 ml.
Vegetable oil - 50 ml.
Sugar - 50 gr.
Salt - 30 gr.
Red ground pepper- 0.5 tsp.
Greens - to taste

Preparation:

Wash the tomatoes and peppers.
Cut the tomatoes into slices. Remove the seeds and stem from the pepper and cut it into strips.
We peel the garlic, wash it and pass it through a garlic press. Wash and finely chop the greens.
Mix all the chopped ingredients in a deep bowl, add vinegar, vegetable oil, salt, sugar, red pepper and mix everything thoroughly again.
Place the finished salad in the refrigerator for 8 hours. After this time, the salad is ready.
Now you can put it in jars, close the lids and store in the refrigerator until winter.

The peculiarity of this recipe is that the tomatoes will need to be stuffed with other vegetables. Thus, in winter our table will be decorated with green tomatoes with delicious filling.

Ingredients:

Green tomatoes - 1 kg.
Carrots (large) - 1 pc.
Garlic - 1 head
Hot pepper - 1 pc.
Vinegar - 3 tbsp. l.
Salt - 1 tbsp. l.
Sugar - 2 tbsp. l.
Water - 700 ml.

Preparation:

Peel the peppers, carrots and garlic, wash them and cut them into medium-sized pieces. Then these vegetables should be ground together in a blender.
Wash the tomatoes. On each of them we make a deep longitudinal cut, but do not cut to the end.
Then we put a little filling into this cut. We do this with each tomato.
Immediately place the stuffed tomatoes in sterile jars.
Pour water into a saucepan and put it on fire. Even before the water boils, add salt and sugar.
When the water boils, pour vinegar into it and after a few seconds remove from heat.
Pour the prepared marinade into the jars of tomatoes, cover them with lids and set to sterilize for 10 minutes. After this, the jars should be rolled up.

There are several recipes for “Hunter” salad. One of them is a recipe containing green tomatoes. It is worth noting that this interpretation is one of the most successful.

Ingredients:

Green tomatoes - 200 gr.
Cucumbers - 200 gr.
Head cabbage - 300 gr.
Bell pepper - 200 gr.
Carrots - 100 gr.
Onion - 1 pc.
Garlic - 1 clove
Parsley and dill - to taste
Vinegar essence - 1 tsp.
Vegetable oil - 2 tbsp. l.
Salt - to taste

Preparation:

We clean and wash the cucumbers, carrots and onions.
Cut the cucumbers into strips.
Cut the onion into small cubes.
Wash the tomatoes and cut them into cubes.
Wash the pepper, remove seeds and stalks and cut into strips. Peel the garlic, wash it and pass it through a garlic press.
Wash the cabbage and cut into large strips.
Place all the vegetables and herbs in a saucepan, add salt to taste and let it brew for an hour.
After this time, put the pan with the salad on the fire, heat it thoroughly, but do not bring it to a boil.
When the salad is hot enough, add vegetable oil and vinegar essence. The salad is ready!
Now it should be placed in sterile jars, covered with lids, sterilized for 10 minutes, rolled up and left to cool upside down “under a fur coat.”

This salad received such a playful name due to the fact that it contains two types of peppers. By the way, the taste of this salad is also not without pepper.

Ingredients:

Green tomatoes - 3 kg.
Hot pepper - 1 pc.
Sweet pepper - 1 kg.
Garlic - 150 gr.
Onion - 1 pc.
Vegetable oil - 250 ml.
Salt - 50 gr.
Sugar - 125 gr.
Vinegar - 150 ml.

Preparation:

Pour vegetable oil into the pan. Add salt and sugar there.
We wash the tomatoes, cut off their stems, cut them into small slices and put them in a saucepan.
Wash the sweet pepper, remove seeds and stems, cut into half rings and add to the tomatoes.
Peel and wash the onion, hot pepper and garlic.
Cut the onion into half rings, grind the pepper through a meat grinder, and pass the garlic through a garlic press.
We also add onions, hot peppers and garlic to the pan with tomatoes.
When all the vegetables are in the pan, pour vinegar into them and put on fire.
After the salad has boiled, it should be boiled for 10 minutes.
Place the finished salad in sterile jars and roll up. When the jars have cooled, they can be hidden in storage areas.

Autumn and summer delight us with their wonderful fruits: fruits, vegetables, berries. Eating healthy and delicious food at this time, we maintain and strengthen our health. But we always remember that winter is ahead, when we will eat what we have time to prepare during the fall.

There are many widely famous recipes and more and more new ones are often published, but there are types of preparations that do not immediately come to mind. At the same time, they are not only very tasty, but at the same time very healthy.

One of these types is preparing salads from green, and not just red and ripe, tomatoes for the winter. Let's see how to prepare them.

Green tomato salads for the winter: recipes for the most delicious preparations

"Colors of Autumn"

Sometimes in the fall, green tomatoes simply do not have time to ripen. At this time of year there is no longer enough heat and sunlight for this. But this is no reason to worry. They can also decorate your winter table.

Generally speaking, the very use of them for preservation is a relatively little-known type of preservation. However, despite this, there is a wide variety of such dishes.

An example of this would be tomatoes in marinade, salted tomatoes or amazingly beautiful and tasty salads made from green tomatoes.

Green tomato salad “Colors of Autumn” for the winter is not only aromatic and tasty, but also able to delight with its bright colors. Somehow in the cold winter evening a luxurious bouquet will be returned to you autumn flavors and colors.

Let's now talk about the ingredients from which this salad is prepared.

Let us immediately note that the indicated weight can apply to both peeled and unpeeled vegetables. In this recipe we indicate the weight for peeled vegetables. This amount of ingredients is designed to yield 5 kilograms of green tomato salad for the winter.

Green tomatoes - take 2 kilograms;
Common onions - you need one kilogram;
Table salt - two tbsp. spoons;
Sugar - you need four tbsp. spoons;
Sunflower or other vegetable oil - 250 milligrams;
Sweet bell pepper - take 1 kilogram;
Carrots - 0.5 kg required;
Nine percent vinegar - eight tablespoons;
Half a liter of water.

Let's talk about how to properly prepare this preparation:

With carrots and garlic

A salad made from green tomatoes, carrots and garlic will appeal to those who love more spicy salads for the winter. One of its features is that the filling is placed inside each tomato.

List of required ingredients:

Small green tomatoes - 1 kilogram;
Garlic - 6 cloves;
Parsley - two hundred grams;
Carrots - 100 grams;
Hot peppers- 1 pod.

Ingredients for making brine:

Liter of water;
Tablespoon table salt with a slide;
Take 7 peas of allspice;
Bay leaves - 3 pieces;
Dill umbrellas - 60 grams.

Let's talk about how to prepare this green tomato salad for the winter:

Let's start by preparing the tomatoes, wash them and cut off the cap;
Partially remove the center of the tomato;
Carrots need to be peeled, washed and grated on a coarse grater;
Peel the garlic, wash it and cut it into thin slices;
Wash the hot pepper, cut it into thin rings;
Wash the parsley thoroughly, then chop it finely;
All the ingredients mentioned here must be placed in one bowl and mixed thoroughly;
Now we prepare the brine, first boil the water;
Add to boiling water necessary ingredients(sweet peas, salt, Bay leaf and dill);
Boil the brine for five minutes and let cool, remove the peas and bay leaf;
Place the prepared filling into the tomatoes;
Place the tomatoes carefully in enamel pan and insert dill umbrellas from the brine between them, pour in the brine;
We place a plate and a weight on top (we do pressure), the brine should completely cover the tomatoes;
We stand for five to seven days;
Place the finished dish in jars under nylon covers and store in a cool place.

Find out more and replenish your stocks with new preserves.

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Read the recipe for “Five Minute” blackcurrant jam Now making jam has become much easier and faster!

Cabbage salad with green tomatoes

Cabbage goes well with salted tomatoes.

List of ingredients for this winter salad:

Two bell peppers;
Two onions;
A kilogram of cabbage;
Green tomatoes - one kilogram;
Table salt - 30 grams;
Black pepper - 5-10 peas;
One hundred grams of sugar;
Nine percent vinegar will require 120 milliliters.

Cooking process delicious preparation from green tomatoes:

We clean the cabbage from the top leaves and chop it;
Wash the bell pepper, remove the stalk and seeds, then cut into strips;
Peel, wash and finely chop the onion;
Chop the tomatoes. Mix all the vegetables in one bowl and add salt;
Place in an enamel pan and place under pressure;
Leave for ten hours;
Drain the existing juice and add spices, vinegar and sugar;
Place on the fire, bring to a boil and simmer for ten minutes;
Place the salad in jars and sterilize them (12 minutes for half-liter jars and 20 minutes for liter jars);
Roll up the lids, wrap in a blanket and let cool.

When we select tomatoes for canning that are equal in size, this not only gives them a more pleasant appearance, but also makes their blanching time approximately the same.

For some people, this vegetable may cause an allergic reaction.

If you add a sprig of bird cherry to a jar of pickling, it will extend the shelf life of the salad and make its aroma more interesting.

The taste of green tomato salads for the winter combines its unusualness, special taste and high nutritional value. All this will not be superfluous for the winter table.

I advise you to start preparing tomatoes for the winter by canning very tasty green tomato salads. I suggest simple recipes, which make amazing snacks. The good thing is that you won’t stop at just one taste of salad, since there are countless options. The blanks are worn beautiful names– Danube salad, Donskoy, Cobra, Okhotnichy, Georgian, Korean, with rice, tomato paste. And this is not the entire list, since the recipe palette is diverse.

Simple Green Tomato Salad

Not a salad - delicious! My mother used this recipe to preserve the appetizer; in her treasured notebook of preparations for the winter, it is written in first place, considering it the best and simplest.

Take:

Tomatoes – 2 kg.
Onion – 500 gr.
Sweet pepper – 500 gr.
Garlic – 6 cloves.
Salt – 1.5 tbsp. spoons.
Sugar – 1 tbsp. spoon.
Apple cider vinegar (can be replaced with regular 6% table acid) – 3 large spoons.
Sunflower oil – 100 ml.
Citric acid - on the tip of a small spoon.

Step-by-step recipe with photos:

Divide the tomatoes in half and cut into semicircles.

Remove the seeds from the sweet pepper and chop into strips.

Cut the onion into large half rings.

Place in a bowl and sprinkle with salt. Stir well. Take a break for a few hours. I usually start making the preparation in the evening and finish it in the morning.

The vegetables will release a lot of juice overnight. Add sugar and chopped garlic into the bowl. Chop the parsley and preserve it.

Mix the salad well again. And again take a short break, now for an hour.

After the specified time has passed, drain off the excess juice, you can even squeeze the vegetables with your hands and transfer them to another bowl.

Pour in vinegar.

Splash some oil.

Add citric acid. IN last time stir the snack.

Fill the jars. Place for sterilization. After boiling, 0.7 liter jars are processed for 25-30 minutes.

Turn over and cool. The next day, check the seal for leaks. Place in winter storage.

Georgian green tomato salad - delicious recipe

Do you respect Caucasian cuisine? Keep the recipe for Georgian winter salad. Like previous preparations, preparation is carried out without stewing. Recipe instant cooking, after a day you can treat yourself.

Tomatoes – 1 kg.
Onion – 300 gr.
Sweet pepper – 300 gr. (no longer seeds).
Hot chili – ½ part.
Garlic – 50 gr.
Cilantro - a bunch.
Khmeli-suneli - 1-2 small spoons (the original recipe contains a spoon of utskho-suneli).
9% acetic acid– 50 ml.
Vegetable oil – 100 ml.
Salt – 1 large spoon + 1 small.

Preparation:

Cut the tomatoes into thin slices, add a tablespoon of salt, stir. Set aside.
Cut the onion into half rings, the bell pepper into strips, and chop the chili into small rings. Chop cilantro and garlic.
Squeeze a little juice out of the sliced tomatoes (you can use your hands, but don’t be too fanatical). Add the rest of the vegetables.
Add salt by adding a teaspoon of salt, add suneli hops. Stir.
Pour in the oil and vinegar, stir. Cover with a plate and place pressure on top.
Pause cooking for a day. During this time, the vegetables will marinate.
Part quick salad set aside to eat immediately. Leave the rest for the winter - put it in jars, sterilize and store in a cool room.

Green tomato and bean salad for the winter

It will be used green beans ripening at the same time as tomatoes. Stewed salad, unlike others, is stored well in an apartment. What makes the appetizer stand out is its spicy spicy taste which many people love.

Prepare:

Unripe tomatoes – 5 kg.
Green beans (green variety) – 5 kg.
Onion – 1.5 kg.
Parsley root, greens - total weight– 200 gr.
Carrots - kilogram.
Sugar – 150 gr.
Table vinegar – 150 ml.
Ground hot pepper - a large spoon.
Black pepper – 20 gr.
Salt.
Vegetable oil for frying vegetables.

How to prepare a delicious salad with green beans:

Rinse the beans, divide into pieces 3-5 cm long. Blanch in boiling water for 4 minutes. Pour immediately cold water, get rid of excess liquid.
Cut the onion into thin half rings and place in the heated oil in a frying pan. Fry until golden brown.
Grind the parsley root and carrots in a large-mesh meat grinder. Send to fry in a separate pan.
Do the same with tomatoes - finely chop and fry. Combine in a saucepan with onions, carrots and parsley.
Add blanched beans and stir.
The next step is to add salt and sugar. Stir well and let it boil.
Lower the heat and simmer the vegetables for 5 minutes. Pour in vinegar and add spicy spices. Continue simmering for another 1-2 minutes.
Turn off the gas. Fill jars with salad. Sterilize 0.5 liter containers for 35-40 minutes.
Roll it up under a metal lid and transfer it to the pantry or cellar.

Salad with tomato paste without sterilization - delicious recipe

You will need:

Green tomatoes – 2 kg.
Paste – 250 ml.
Onion – 500 gr.
Carrots – 1 kg.
Sugar – 3 spoons.
Salt - spoon.
Vegetable oil – 100 ml.
9% acetic acid – 2 large spoons.
Black pepper – a pinch.

We preserve:

Cut the tomatoes into thin slices and the onion into half rings.
Cut the carrots into strips.
Combine everything in a cooking container. Add all other ingredients from the recipe. Stir thoroughly, hold for 2 hours so that the salad releases juice.
Place the pan on the stove. Boil, simmer for 20 minutes.
Fill sterile jars, screw them on (you can use a screw cap).

How to make a green tomato appetizer with rice

The salad can be used as an independent dish.

You need to prepare:

Tomatoes – 2 kg.
Rice - a glass.
Carrots, bell peppers, onions - 0.5 kg each.
Salt – 50 gr.
Vegetable oil - ½ cup.
Granulated sugar – 100 gr.

Let's prepare a delicious salad:

Soak the rice for 1-2 hours.
Cut tomatoes and peppers into slices. Coarsely grate the carrots. Divide the onion into rings.
Combine vegetables with rice. Season with salt, butter, sugar.
Let it simmer. After boiling, cook for 40 minutes over low heat. Check the rice for doneness. Turn off the burner.
Distribute among jars and screw.

To the collection of your recipes

Danube salad with onions, carrots, green tomatoes

I agree with those who claim that Danube salad is the most delicious of canned unripe tomatoes. A snack from the popular “finger-licking” series.

You will need:

Green tomatoes – 1.5 kg.
Onion – 750 gr.
Carrots – 750 gr.
Refined lean oil – 150 ml.
Table vinegar – 150 ml.
Granulated sugar – 60 gr.
Salt – 50 gr.
Pepper – 15 peas.
Bay leaf – 3 pcs.

How to make a delicious salad for the winter:

Divide the tomatoes into 4-8 parts, into slices. Coarsely grate the carrots. Cut the onion into large half rings.
Place in a cooking container. Sprinkle the vegetables with salt. Leave for 4 hours until the juice releases abundantly.
Place on the burner. Let it boil. Simmer slowly for an hour.
Lay out, roll up, cover. After cooling, store in a cold room for the winter.

Donskoy salad of green tomatoes and cucumbers - very tasty

Unmatched winter salad, the most popular recipe among Don residents, has been tested by generations of eaters, as it is passed down from mother to daughter. The appetizer can be made from green and red tomatoes. But don't put too many red ones. Using this recipe, you can prepare an appetizer with squash.

Take:

Tomatoes – 2 kg.
Cucumbers – 2 kg.
Bell pepper (red for beauty) – 1.5 kg.
Salt - to taste.
Dill - a bunch.
9% vinegar – dessert spoon to the jar.
Sunflower oil - a large spoon per jar.
Peppercorns.

Don't be confused by the fact that there is no exact amount of spices. You will have the opportunity to try and adjust to your taste.

Step-by-step cooking recipe:

Try to cut the vegetables approximately the same size. Peppers, freed from partitions and seeds, into thick strips. Cucumbers in rounds, tomatoes in slices or circles.
Place in a saucepan. Add granulated sugar, salt, finely chopped dill sprigs. Mix very well. Leave for 10-15 minutes, during which time the vegetables will have time to release their juice.
Try the salad. The marinade should be a little “stronger” than the desired taste, since some of the salt and sweetness will be absorbed by the vegetables.
Fill pre-sterilized jars. Place in a wide saucepan hot water for sterilization of preserved food.
Time heat treatment– 15-20 minutes depending on the volume of the jar.
At the same time, shortly before the end of the process, pour vegetable oil into a small saucepan and boil.
Take out the jars, pour vinegar into each one under the lid, and add boiling oil. Immediately twist, turn over, cover with a towel. After cooling, check the quality of the twist, transfer to the pantry or cellar.

Attention! As a rule, harvesting costs normally throughout the winter. But if you have any doubts, let the salad cook. But immediately after signs of boiling appear, turn off the heat and divide into jars.

Korean salad recipe video

Spicy “Cobra” salad from green tomatoes for the winter

A very tasty salad for fans savory snacks. Prepared without cooking. Many people really like the fact that tomatoes are cut into slices. You can adjust the spiciness yourself by reducing the amount of garlic and hot pepper.

You will need:

Green tomatoes – 2.5 kg.
Hot red pepper – 150-200 gr.
Garlic heads – 3 pcs.
Vinegar, table – 150 ml.
Salt – 60 gr.
Granulated sugar – 60 gr.
Parsley – 100 gr.

How to prepare the salad:

You'll have to do a little prep work first. Do not cut the tomatoes too much large slices. Chop the parsley sprigs. Puree the garlic cloves by passing them through a press.
Remove the seeds from the peppers and chop very finely.
Place vegetables in large saucepan. Add bulk spices. Stir until they dissolve.
Pour in the vinegar and stir the contents again.
Place the salad in pre-sterilized jars. Place tightly, trying to fit as much as possible. Fill the jars to the very top; the vegetables will “shrink” during sterilization.
Sterilize 1 liter jars with a volume of 0.7 for approximately 20 minutes. After rolling, cool upside down, covering with something warm. Keep refrigerated.

“Hunter” salad with cabbage for the winter

By making a salad according to this recipe, you will get a complete appetizer for any side dish.

Required:

Tomatoes, bell peppers, fresh cucumbers– 200 gr.
White cabbage – 300 gr.
Carrots – 100 gr.
Large onion.
Salt - to taste.
Sunflower oil – 2 tablespoons.
A clove of garlic.
Vinegar, table - half a tbsp. spoons.
Parsley sprigs.

Preparation:

Cut as desired as lettuce, carrots, onions, tomatoes, cucumbers, peppers. I advise you to try to make straws; they look more beautiful as a snack. Shred the cabbage.
Place in a bowl, add chopped garlic. Salt and leave for about an hour.
Heat the workpiece over moderate heat until it boils. At the first sign, add oil and vinegar. Cook for 1-2 minutes, no more. Turn off.

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

Preparing a salad from unripe tomatoes is not difficult, but you need to follow certain rules in order for the preparation to be successful.

First of all, you need to choose quality raw materials. Tomatoes suitable for canning must be healthy, reaching marketable size, but not beginning to turn red. You can also use brown tomatoes, but they are already softer, so the taste of the salad will be different.

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

In addition to the main component, the salad can include various vegetables. It is best to cut them into thin strips; you can use special shredders for slicing.

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

Interesting facts: the largest 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, it is made from green tomatoes with garlic.

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

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

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

Add herbs and garlic to the tomato slices, add vinegar, salt and sugar, mix well and let stand for two hours at room temperature. Then put it in the refrigerator for a day, covering the dish with the salad with a lid. After this, put the salad in clean and dry jars, pour in the juice that was released during pickling. Place the jars in a container for sterilization and keep in boiling water for 20 minutes (0.5 liter jars). We seal it hermetically.

Advice! If you plan to eat the salad in the near future, then it needs to be kept in the refrigerator for 4 days. After this, you can serve the salad to the table. This preparation is stored in the refrigerator, covered, 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 vinegar (9%);
50 ml refined vegetable oil;
50 gr. Sahara;
30 gr. salt;
0.5 teaspoon ground red pepper;
0.5 teaspoon ground coriander;
1 bunch of greens.

Wash vegetables and herbs. Cut the tomatoes into cubes, pepper into thin strips, garlic small cubes. You can pass the garlic through a press. Chop the greens very finely.

Mix all the vegetables in a deep bowl and add herbs to them, pour in vinegar, spices, sugar, oil and salt. Mix very thoroughly again. Place in the refrigerator for 8 hours to marinate. Then you can put it in clean jars, 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 hermetically; in this case, the preparation can be stored at room temperature.

“Hunter” salad

“Hunter” salad is prepared from a large selection of vegetables, so it has a rich taste.

600 gr. green tomatoes;
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 vinegar (9%);
6 tablespoons of vegetable oil.

You should start cooking by preparing the vegetables. All ingredients must be washed, cleaned and washed again with clean water. Finely chop the onion, the carrots can be cut into thin strips or grated. Cut the pepper into cubes or thin strips. 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 the prepared vegetables in a large saucepan and add salt to taste. You need to add enough salt so that the salad seems a little salty. Pour in the oil and place the pan on the stove, heat well until it begins to boil. Add garlic and vinegar to the salad. Place the salad in clean jars and sterilize them. Half-liter jars need to be kept in boiling water for 12 minutes, liter jars - 15.

Danube salad of vegetables and green tomatoes

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

1.5 kg of green tomatoes;
750 gr. Luke;
750 gr. carrots;
150 ml vinegar (9%);
150 ml 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 stems of the tomatoes. Cut the tomatoes into slices. Chop the onions; they can be cut into cubes or thin halves of rings. The carrots also need to be finely chopped; you can use a grater or a special shredder.

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

Place the salad in clean half-liter jars. Sterilize the salad in boiling water for 12 minutes. Then you need to seal 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 is 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 level tablespoons;
2 tablespoons salt;
50 ml vinegar (9%);
350 gr. refined oil.

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

Rinse the rice well in cold water, then pour warm water(40 degrees) and leave soaked for 2 hours. Then rinse again and dry, placing on paper towels. Combine dry rice with vegetables, add spices, salt and sugar. You can add your favorite spices to taste.

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

Green tomato caviar

Tomato caviar turns out to be very tasty. You can prepare it only from green tomatoes, or you can add pink and red ones to the green ones.

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

Wash and peel all the vegetables thoroughly, cut out the stems of the tomatoes. We cut the vegetables into pieces of arbitrary size and shape, the main thing is that they are convenient to chop in a meat grinder or blender.

Place the chopped vegetables in a saucepan, pour in the oil, add salt and pepper. Taste it and adjust the amount of spices if necessary. Let the mixture sit for a few minutes; when salt is added, the vegetables will begin to release juice. The mass should be quite liquid. If you get a thick mixture, add a little water to it. We put the 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. Pour hot caviar into jars that have been sterilized in advance and have not had time to cool. Immediately roll up and turn over, placing 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 carrots;
1.5 kg bell pepper;
0.5 cups salt;
0.5 cups table vinegar (9%);
1 cup of sugar;
500 ml vegetable oil.

We wash the tomatoes, cut each fruit in half and cut out the stalk. Cut into slices 0.7-1.0 cm thick. Place the tomatoes in a bowl, add half the specified amount of salt, mix gently and leave for 3-5 hours. Drain off the juice released from the tomatoes.

Peel and chop the remaining vegetables (peppers, carrots and onions) into strips. If desired, you can chop the onion smaller and grate the carrots. Combine all the vegetables in a spacious bowl. Add the second part of salt, sugar, season with vinegar and refined oil. Mix well.

Place 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. Let's pour warm water to the level of the “hangers” of the cans and place on the stove.

Advice! If there is no plastic grill, you can place a towel or clean cloth folded in two or three layers on the bottom of the pan for sterilization.

Bring the water in the pan to a boil and heat the jars for 12 minutes. We take out one at a time and immediately close it tightly. Turn the jar over and place 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 of hot pepper (or to taste);
a third of a glass of refined oil;
1 tablespoon vinegar (9%);
1 tablespoon salt;
2-3 tablespoons of sugar.

We thoroughly wash all the vegetable components of our salad. Peel the onions, carrots and peppers and cut into thin strips. Remove the stems from the tomatoes and cut them into slices. Remove the seeds from the hot pepper and finely chop it, chop the garlic using a garlic press or chop it with a knife.

Advice! If you don’t like bell peppers, then you don’t have to put them in this preparation. In this case, you need to increase the number of tomatoes by 200 grams. Moreover, you can take pink or red tomatoes.

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

Advice! When adding spices to initial stages When preparing the product, add them less than the amount specified in the recipe. Then, when everything is almost ready, you can 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 translucent. At the very end, add vinegar and garlic.

The peculiarities of the climate - or rather, premature frosts - do not allow all the tomatoes in garden plots and vegetable gardens to ripen. The residual part, including quite large and beautiful unripe fruits, remains on the branches. What a shame to let such deliciousness go to waste! After all, you can still make a lot out of it winter preparations; including green tomato salad for the winter. Such seaming will save both the harvest and the energy spent on growing it. Experienced housewives Those who like culinary experiments will definitely take the following recipes into their arsenal. In them, unripe nightshades are combined with other vegetables for the reason that the natural taste of brown fruits is not very expressive.

Recipe 1 – “Motley Fair”

You can prepare snacks - bright, beautiful and appetizing - from the following vegetable set: 3 kilos of green tomatoes, 1 kg of onions, 2 kg of carrots, 500 ml of mild tomato sauce, 5 black peppercorns, 2 full glasses of refined sunflower oil, a quarter cup otsa 9% (or 1 tbsp. 30% preservative), 2 tbsp. rock salt and 6 tablespoons of sugar. For color contrast, it would be nice to add sprigs of fresh herbs.

So, the vegetable components of the dish are thoroughly washed, if necessary, they are certainly peeled, and then cut into medium-sized slices (do not chop the vegetables too much or even chop them at all). in large pieces). Next, for pouring, transfer it to a separate container. tomato sauce(depending on the desired spiciness of the future preparation, this product is taken spicy or vice versa), and is supplemented with otsot, refined lean oil, rock salt and granulated sugar. The marinade is thoroughly mixed until the spice crystals dissolve in it and combined with the previously chopped main components. IN last resort grain black pepper is laid.

The mixture should stand, be saturated with the aromas of the marinade, and let own juice. For this she will need several hours of time. And at the end of the holding period green tomato salad for the winter is very the tasty one is boiled for two hours at a gentle simmer. If you want the appetizer to have more filling, you can add boiled water straight into the boiling brew. Prepared in this way, they are laid out in heated glass jars and hermetically sealed. This preservation is completely unpretentious in terms of storage conditions; it will stand perfectly in a room even during the entire cold period of the year.

Green tomato salad for the winter: a “fresh” appetizer

“Fresh” clogging involves sterilization of cut vegetables in prepared containers. And this processing method allows you to preserve the natural taste and vitamin set. starting products. Of the main ingredients for the preparation you will need: 3 kg of tomatoes that have not yet reached maturity, that is, brown or even green, 5-6 bell peppers, 3 onions and the same number of large carrots, 1 glass of granulated sugar, 1 full tbsp. rock salt, half a glass of apple 4% octa, 180-200 ml vegetable oil refined.

Vegetables on “Green tomato salad for the winter” recipes prepared in the standard way: washed, peeled, rinsed once more and cut into convenient slices. To be more precise, the onions are cut into half rings, the carotel is rubbed into neat thin threads, the sweet peppers are chopped into oblong strips, and the tomatoes into small slices. These components are mixed in one wide bowl.

TO vegetable slicing Refined lean oil, apple citrus, non-iodized rock salt and granulated sugar are added. The mixture is carefully stirred and placed in a warm place for 20 minutes to release the juice. At the end of the specified time, the salad is mixed again and placed in pre-washed and dried small jars, adding the juice released during infusion to the vegetables. The containers are covered tin lids and placed to sterilize in slowly boiling water for 35-40 minutes. wrapped in a blanket, and after cooling, transferred to a cool place for winter preservation.

Recipe 3 – “hunting” version of blockage

Seen on “Green tomato salad for the winter” photo The next snack option immediately makes you want to try it. "Hunting" sunset in equal proportion combines with other vegetables, and includes the following list of products: 0.2 kg of unripe tomatoes, sweet peppers and cucumbers, 300 g of white cabbage, 100 g of carrots, 1 onion, 1-2 garlic cloves, several sprigs of parsley with dill, ottovoya essence (approximately 10 ml for each 1-liter jar), salt, vegetable oil (2 tablespoons per jar).

The peeled onion is finely diced. The washed carotel is cut into cubes. Sweet peppers without stalks and seeds are crushed into cubes. The cucumbers are cut into semicircles (by the way, if they are overripe or have a hard peel, then it needs to be peeled off). After washing, green nightshades are chopped into medium slices or pieces of arbitrary shape, but of small size. White cabbage is finely chopped. Garlic cloves are passed through a press. All prepared vegetable ingredients are mixed and salted to taste (it is advisable to add a little salt to the mixture, this will correct the released juice in the future).

The mixture at 1-1.5 is left alone to infuse. And then it is placed on the stove only for heating. Boil the workpiece " Winter salad of green tomatoes and peppers"Under no circumstances possible!

Otherwise, the cutting will soften and taste qualities snacks will not change for the better. Pour into the heated mixture sunflower oil and oct.