Multi-colored green tomato salad. Green tomato salad for the winter “Autumn”

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.

Place 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 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 for the night. 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.

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.

IN large saucepan lay out tomatoes, herbs, garlic, salt, sugar, pour 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 at the bottom of sterilized jars hot peppers, 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.

Then we seal the jars tightly, turn the green tomato salad upside down for the winter and wrap it until it cools completely. Store this salad in a cool, dark place.

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 bell pepper– into strips, 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. Immediately rinse with cold water and remove 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 vessel. 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 a 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.

In order to prepare a delicious green tomato salad for the winter, you will need a minimum of ingredients. In addition to unripe tomatoes, I add onions, carrots and bell pepper. If you add only onions and carrots, you get the so-called “Danube” salad, hot pepper— “Cobra” salad, Korean dressing — “Korean” salad with green tomatoes. Housewives love to experiment with ingredients - green tomatoes many are coming. In addition to the ingredients, salads differ in preparation technology - with or without sterilization.

However, back to my recipe. All my vegetables are stewed in own juice, which is very convenient, because you don’t need to prepare the filling separately. From the specified amount of products, the yield will be 1.5 liters. The salad is very tasty, so for a large family you can prepare 2-3 servings at once. The only thing I would recommend is to take a large saucepan, since the cut vegetables are voluminous - they will settle as they stew.

Total cooking time: 1 hour + 4 hours for pickling tomatoes
Cooking time: 1 hour
Output: 1.5 liters

Ingredients

green tomatoes – 1 kg
onions – 500 g
carrots – 300 g
multi-colored bell pepper – 300 g
9% vinegar – 80 ml
sugar – 100 g
salt – 1.5 tbsp. l. or to taste
bay leaf – 2 pcs.
black peppercorns – 6 pcs.
vegetable oil – 100 ml

Note: the weight of vegetables is indicated in peeled form.

How to prepare green tomato salad for the winter

It is advisable to take tomatoes of the same variety, then they will all be ready at the same time. The optimal degree of maturity is light green or brown. There should be no flaccid or blackened ones; select only the densest and most beautiful ones. I washed the fruits and cut them into small slices into 4-8 pieces, depending on size. Sprinkled with coarse rock salt and left it for 4 hours to allow the juice to release - it will need to be drained so that the bitterness goes away.

The bell pepper was peeled from the seed pods and cut into strips. I chopped the onion into half rings, and the carrots into thin strips (if you cook in large quantities, it is more convenient to use a coarse grater).

I heated refined vegetable oil in a saucepan (volume 3 liters) and poured onions and carrots into it. Fry over medium heat without a lid for 5-6 minutes, stirring with a spatula. The vegetables will settle a little, the carrots will become a little softer, and most importantly, the onions will flavor the oil.

Bring it to a boil. Seasoned with sugar and vinegar, flavored with spices: peppercorns and bay leaf.

Mix carefully and simmer for 40 minutes, covered, over low heat, stirring occasionally. There is no need to add water; the vegetables will release juice on their own. If you're cooking large portion, then it may take more time - up to 1 hour. As a result, the salad will settle and decrease in volume by about half. The tomatoes will become soft and change their natural bright green color to olive. If necessary, you can add more salt and sugar, adjusting the amount to taste.

I put the hot green tomato salad into sterilized jars and immediately rolled it up. She turned the canned food upside down, wrapped it tightly in a blanket and left it like that until it cooled completely.

The result was a very tasty green tomato salad for the winter. You can store it not only in the cellar, but also in apartment conditions, in a cool and dark place. Before serving, just cool the jar and the appetizer is ready!

By growing vegetables in your garden, you can forget about rest in the summer. And all because the canning season for real housewives begins in the summer, when all the vegetables ripen. It often happens that cold weather sets in, and there are a lot of unripe tomatoes left in the garden. You shouldn’t be upset about this, because you can use them to make delicious salads for the winter.

Very popular in winter green tomato salads. The vegetable has not yet ripened, but the garden already needs to be cleaned; To prevent it from disappearing, housewives have come 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 the salad that we prepared in the summer - you can’t imagine a tastier snack.

Let's look at a few available recipes canned salads.

Green tomatoes with peppers - salad without sterilization

To prepare this canned salad, will be required following products and seasonings:

For such preservation you can Take brown and completely unripe tomatoes in half. They wash well and are cut into pieces, possibly into 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 called for in the recipe.

The onion is cut into half rings, the carrots are grated on 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 mixture is placed on the fire in a convenient container and cooked for 10 minutes with constant stirring.

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. They should stand like this until they become completely cold. Green tomato salad without sterilization is ready.

Korean salad recipe

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

The washed tomatoes are cut into slices, and the peppers into slices. The garlic is passed through a press or grated, the greens are finely chopped; All ingredients are combined in a convenient container and mixed. To prepare the assortment, it is placed in jars prepared in advance, closed with lids and stored in a cold place.

You can try this pickled green tomato salad only after How will 8 hours pass?.

Canned green tomato and pepper salad

Kit necessary products and spices:

unripe tomatoes - 2 kg;
multi-colored salad pepper - 1 kg;
onion - 1 kg.

The fill consists of the following components:

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

Making the marinade: V warm water add salt and sugar, stir until completely dissolved. Next, vinegar and oil are poured in, mixed, and only the prepared chopped vegetables are placed in this marinade. Once again everything is mixed and marinated for 2 hours. It’s a good idea to stir the salad several times during this time.

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

Danube salad

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 the salad if such a portion is prepared.

Required Products:

dense unripe nightshades - 1 kg;
green salad 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 add all the spices 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. The boiling assortment is placed into previously prepared, sterilized glass containers, rolled up, turned over and wrapped. They stand like this until they cool completely.

Additional processing of such preservation not required.

Green tomatoes stuffed with herbs and garlic

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

To prepare green stuffed tomatoes, will be required 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 it is necessary take firm, blemish-free unripe tomatoes. We wash and clean all the vegetables. Cut the garlic into longitudinal thin slices, Bell pepper- stripes. Dill and parsley also need to be chopped, but not finely; it is better to grate the horseradish root coarse grater, and if it doesn’t work out, chop it finely.

The tomatoes are cut crosswise, but not all the way to the end; we begin stuffing them. In each vegetable, in its cut, put: garlic - 2 slices and one sprig of dill and parsley.

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

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

You need to add half a glass to the water that was left for the marinade. boiled water, given that it evaporated during boiling. Place sugar and salt in it and boil for 5 minutes, stirring until they dissolve. Drain the water from the jar, pour vinegar and the finished boiling marinade directly into it. Roll it up, place it neck down and wrap it up. The preservation remains in this state until it cools completely.

Find out the taste stuffed tomatoes can be only in a month, and all this time you can only wait. If you really like without sterilization, then you will really like 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 will get nothing more than caviar. Consider a simple recipe, for which you will need:

Let's start cooking: All vegetables are washed thoroughly. Tomatoes are cut into strips, onions and peppers are cut into small squares, carrots are grated in Korean style. 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 placed on fire. After boiling, the future caviar should be cooked over low heat for half an hour. Then, using a masher, the mass is kneaded to the same consistency. Modern kitchen electrical appliances can also be used for this purpose.

Having received homogeneous mass, she is put on fire again, bring to a boil and place 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 the finished caviar will be 6 jars of 0.5 liters each. The taste of green tomatoes in this dish is aromatic and unusual.

Salad “Surza-Murza”

Required list of spices and products:

unripe nightshades - 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 vegetables must be thoroughly washed and cut. Place the resulting assorted vegetables in a container, add all the spices, and cook for 15 minutes with constant stirring. The boiling vegetable mass must be placed in jars, which should have been prepared in advance. The jars are closed using a seaming key and metal lids.

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

For the winter, unripe nightshades can be pickled, stuffed, cooked spicy, made into salad, adjika and even caviar.

Attention, TODAY only!