How to make winter green tomato salad. Green tomato salad for the winter with onions and carrots

Green tomato salad can be prepared both for direct consumption and as a preparation for the winter. Unripe fruits give it a special unique taste.

Green tomatoes - 1 kg
onion - 300 g
Bulgarian red pepper - (weight of peeled pepper) 300 g
garlic - 50 g
hot pepper - ½ - 1 pc.
hops-suneli, ucho-suneli - 1 tsp each
cilantro - 1 bunch
9% vinegar (or 5% wine vinegar) - 50 ml (or 90 ml)
sunflower oil - 100 ml
salt 1 tbsp +1 tsp

I made a tomato for 1 kg (I have so many left after salting), so it will not be difficult to count for a larger number. I got about 2 liters of ready-made salad.

We cut the tomatoes in half and then into thin slices, immediately salt the tomatoes with 1 tbsp. salt, and in the process of cutting, mix in a large container. While I am cutting other components, the tomatoes will be salted and juice will be released, then it must be drained and squeezed a little “without fanaticism” so as not to mash the tomatoes.

I cut the onion into thin half rings, the pepper into thin strips. Finely chop the garlic and cilantro.

Add all the chopped vegetables, dry spices, 1 tsp to the squeezed tomatoes. salt with a small slide, mix well. Then pour in the vinegar and oil. Put the salad in a saucepan (I did it in a 3-liter can), seal, cover with a plate and put a small load (a jar of water, I put 0.5 liters).

Leave the salad warm for about a day, then you can put it in a jar and store it in the refrigerator.

You can try immediately or a couple of hours after cooling.

Surplus lettuce can be decomposed into jars, sterilized and closed.

Recipe 2: Delicious Green Tomato Salad with Nuts and Garlic

Green tomatoes - 3 pieces
Nuts - 200 Grams
Onion - 1 Piece
Garlic - 3-4 Cloves
Fresh herbs - To taste (parsley, cilantro)
Spices - To taste (fenugreek, hot peppers, coriander, salt)
Vegetable oil - 1 Art. spoon
Vinegar - 6 Art. spoons
Salt - to taste

Cut green tomatoes into slices and place in a saucepan. Add 200 ml of water, salt, oil and some vinegar. Bring to a boil and simmer for 10 minutes.

Throw the tomatoes in a colander, add coarsely chopped onion.

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

The resulting thick paste add to the salad, add fresh herbs there. Mix and send to the refrigerator for an hour or two. That's it, green tomato salad is ready!

Recipe 3: how to cook green tomato salad with carrots and onions

- green tomatoes - 3 kg
- carrots - 1.5 kg
- onion - 1.5 kg
- salt - 100 g
- sugar - 150 g
— vegetable oil- 300 g
- vinegar 9% - 60 g per 1 liter of juice
- pepper, Bay leaf- taste

Vegetables - green tomatoes, carrots, rinse well in cold water, then cut the tomatoes into slices, grate the carrots on coarse grater. Peel and cut the onion into half rings, you can also rings if it is not large. Put everything in a large enamel pan or a basin, sprinkle with salt, mix well (it is better to do this with your hands, not with a spoon) and put in a cool place for 10-12 hours so that the vegetables go limp and give juice.

Then the juice that has formed must be poured into another saucepan and measured in liter jars, that is, it will have to be poured again first into a jar and then into another saucepan - this is necessary in order to find out how much vinegar we need to add (see recipe).

We add sugar, vegetable oil and vinegar to this juice (as much as you need in jars), pepper and bay leaf to taste, if you like it spicier, put more, and if not, then less.

And we put the juice on the fire, when it boils, it is necessary to pour the boiling into the vegetables, mix gently and put it all together to cook. Cook the salad for 30-40 minutes.

Prepare jars in advance, they need to be washed and sterilized. Ready hot salad we lay it out in jars, roll it up, turn it upside down, wrap it with something warm and let it cool in this position. After cooling, the green tomato salad with carrots and onions is ready to eat.

Recipe 4: Green Tomato Garlic Salad

green tomatoes - 1 kg
garlic - 1-2 cloves
fresh parsley - 20 g
sunflower oil - 1 tbsp. l.
table vinegar - 1 tbsp. l.
sugar - 2 tbsp. l.
a mixture of peppers - 2-3 g
chili pepper - to taste
salt - 1 tbsp. l.

1. Wash green tomatoes thoroughly under running water, dry, cut out the junctions with the stalk. Cut vegetables into medium-sized pieces and transfer to a bowl.

2. Peel and chop the garlic (very finely chop with a knife, pass through a press or grate on a fine grater).

3. Rinse parsley, dry, finely chop with a knife.

4. Sharp Bell pepper wash, dry, remove the stalk and seeds, chop (pass through a press or finely chop with a knife).

The amount of this product is up to you. If desired, hot pepper can be replaced with red ground pepper or not added at all.
5. Chopped garlic, hot peppers, sugar, salt, a mixture of peppers and table vinegar add to bowl with tomatoes. Mix the vegetable mass well so that the sugar and salt crystals are completely dissolved.

6. Add sunflower oil and chopped parsley to the salad, mix again, close the bowl with tomatoes cling film(or cover) and place in the refrigerator for 1-2 days. To prepare this salad, it is desirable to use refined sunflower oil.

7. After 1-2 days, remove the bowl of salad from the refrigerator, mix the food, transfer to a salad bowl and serve.

To prepare this salad, I recommend using hot red peppers. It is in this case that the food will look brighter and more appetizing. In addition to parsley, you can use any other herb you like, such as dill or celery. At the same time, greens can be added both during the cooking process and immediately before serving.

Recipe 5: cooking green tomato salad in a slow cooker

Green tomatoes (800 g)
Sweet Bulgarian pepper (1 pc.)
Onion (2 pcs.)
Sugar (0.5 tsp)
Table salt (1 teaspoon)
Tomato (1 pc.)
Vegetable oil (2 tablespoons)
Carrots (3 pcs.)
Garlic (1 pc.)

Delicious, it is very tasty both cold and freshly cooked, still hot and with bread.

We clean the onion and cut it into small pieces. Pour vegetable oil into the bowl of the multicooker, and send the onion into it.

Peel the carrots, grate on a coarse grater, add to the onion.

Wash the bell pepper and cut into strips.

Peel the garlic and cut into slices, I had a small head, weighing 15 grams. Cook vegetables for 10 minutes on the "frying" mode.

Wash and cut the tomatoes as desired, and send them to the slow cooker.

We cook on the “stewing” mode for 1 hour, salt, add a little sugar. During cooking, the vegetables will release a lot of juice, if you don’t like it, you can evaporate and lightly fry the vegetables in the “frying” mode.

After the time has passed, the salad is ready. Bon appetit!

Recipe 6: Green Tomato and Pepper Salad

1 kg green tomatoes, you can take slightly pinkish or yellowish, but always solid, I only had green ones,
1 pod of hot red pepper,
1 head of garlic
sugar - 2 table. spoons,
vinegar 9% - 2 tablespoons,
vegetable oil - 2 tablespoons,
salt - 1 tablespoon,
parsley optional.

In a bowl, mix salt, sugar, vegetable oil and vinegar, add finely chopped pepper, garlic, squeezed through the garlic or also finely chopped. Stir until salt and sugar dissolve.

Cut tomatoes into slices

put in a bowl with a lid, you can put it in a jar and pour the resulting mixture,

Mix well, close the lid and put in the fridge for a day.
We take it out, put it in a salad bowl and sprinkle with parsley. Delicious! It can be stored for a long time, but we eat this norm in 2 days.

Recipe 7: Green Tomato, Carrot, Garlic Salad

This recipe is used as a salad, appetizer, cold and hot and very tasty. Georgian cuisine.

500 gr. green tomatoes
carrot-3 pcs
bulb-2 pcs
vegetable oil-3 tbsp
garlic-5 cloves
hot pepper-1 pc
parsley, salt, pepper

Cut the onion into half rings, tomatoes into small pieces, carrots into slices, finely hot pepper. Salt the vegetables, pepper, pour vegetable oil and simmer for 25-30 minutes. At the end, add finely chopped garlic and parsley. Let cool.

according to the recipe, all vegetables should be stewed at once, without frying, but because I don’t really like “boiled onions”, I fry it first until golden brown, then add carrots, lightly frying tomatoes last.
Serve with meat or simply eat with fresh bread.

Recipe 8: Green Tomato and Cucumber Salad

cucumbers - 2 kg;
green tomatoes - 2 kg;
vegetable oil - ½ cup;
sugar - ½ cup;
table vinegar - to taste;
mustard - 1 tbsp;
table salt - 1.5 tbsp;
black ground pepper- ½ tsp;
garlic - 4 cloves.

Wash vegetables thoroughly and cut into large pieces. Put them in a deep saucepan, add sugar, salt, pepper, mustard and garlic. Pour in table vinegar and vegetable oil. Mix everything and leave for 4-5 hours.

After this time, spread the salad in clean, dry jars and send for sterilization. The process takes approximately 15 minutes. Then tightly roll up the lids, turn the jars upside down and wrap them in a warm blanket. Leave the blanks in this position for about a day - during this time the salad will cool completely and will be ready for storage. Place jars of snacks in a dark, cool place.

Recipe 9: Green Tomato Salad with Cabbage

Green tomato salad is a savory sweet and sour snack that goes well with meat and potatoes in different types, you can serve it by seasoning with unrefined vegetable oil. Apple cider vinegar gently marinates vegetables, retaining crunchiness and is not at all harmful, compared to table cider vinegar.

1 kg. green tomatoes (strong, whole fruits)
1 kg. white cabbage
2 large onions
2 sweet peppers
100 g of sugar (can be less)
30 g salt
250 ml apple cider vinegar 6%
5-7 peas of black and allspice

Yield: 1 liter of ready-made salad.

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

It is very good to serve such a salad as an appetizer. boiled potatoes, baked meat or poultry. And a jar of salad can be stored in the refrigerator for up to 3 months.

Recipe 10: Quick Green Tomato Salad

I have been preparing green tomato salad according to this recipe for about 20 years. The whole family loves it, the salad is very tasty and fragrant, a bit like stuffed green tomatoes, but it's easier to cook. minimum ingredients, fast cooking and amazing taste!

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

green tomatoes - 1.8 kg, completely green, milky ripeness, and brown are suitable;
bell pepper- 4 pieces, better than red, and brighter and tastier;
garlic - 2 heads;
hot pepper "chili" - half of one pod and a whole pod, if you like it spicier;
greens - 1 bunch of parsley + dill;

For the marinade you will need:
water 1 liter;
vinegar 9% - 100 ml;
salt - 50 ml;
sugar 100 ml.

boil water, add salt, sugar, vinegar, let it boil and remove from heat - the salad marinade is ready!

Wash tomatoes and cut into small pieces.

Add chopped bell pepper, hot pepper, finely chopped greens and garlic, passed through the garlic.

We mix everything and put it tightly in a 3-liter bottle or liter jars.

One serving of vegetables produces 1 bottle or 3 liter jars of salad.

Pour marinade over salad.

Depending on which marinade, cold or hot, you pour, the taste, speed of preparation of the salad and its shelf life will depend.
If the salad is poured with boiling marinade, then you can treat yourself to them as soon as everything cools down. Of course, it tastes better if you let it stand for an hour in the refrigerator. Store salad in the refrigerator.
If you want to prepare this salad for the winter. Pour boiling marinade over it and sterilize for 20 minutes. Cork after the jar. The taste of canned lettuce will be slightly milder than fresh.
If the salad is poured hot, 60 -80 degrees marinade, then after everything has cooled down, let the salad brew for 8-10 hours at room temperature, and only then put it in the cold. This salad will be more crispy than the previous one and its taste will be brighter.
If you pour the salad with marinade cooled to room temperature, then you need to insist it for at least a day, but such a salad can be stored in the refrigerator for more than a month.

I usually make a salad of 1.5 or 2 servings of vegetables, divide everything into 3 parts and fill each bottle with a marinade of different temperatures. Thus I have quick salad from green tomatoes for lunch and dinner. When the first jar is eaten, a well-infused and chilled second jar is on the way. And the third jar can be stored in the refrigerator until you want to eat green tomato salad again.
Serve a quick green tomato salad chilled. Before serving, you can add some fresh herbs and fragrant sunflower oil to the salad, or you can do without it, as you like. Bon appetit!

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

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

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

Consider a few available recipes canned salads.

Green tomatoes with pepper - salad without sterilization

To prepare such canned salad , will require following products and seasonings:

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

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

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

Korean salad recipe

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

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

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

Canned Green Tomato Pepper Salad

Kit necessary products and spices:

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

The fill consists of the following components:

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

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

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

Salad "Danube"

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

Required products:

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

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

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

Additional processing of such conservation not required.

Green tomatoes stuffed with herbs and garlic

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

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

For the marinade you need:

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

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

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

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

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

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

Learn the taste stuffed tomato can be only a month later, and all this time it remains only to wait. If you really love without sterilization, then you will love this recipe.

Delicious green tomato salad for the winter

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

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

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

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

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

Salad "Surza-Murza"

Required list of spices and products:

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

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

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

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

Attention, only TODAY!

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

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

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

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

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

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

Interesting facts: the 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 made with green tomatoes and garlic.

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

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

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

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

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

Korean green tomato salad

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

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

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

We mix all the vegetables in a deep bowl and add greens to them, pour in vinegar, spices, sugar, oil and salt. Once again, mix very thoroughly. We put in the refrigerator for 8 hours to marinate. Then you can 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 tightly, in this case, the workpiece can be stored at room temperature.

Salad "Hunter"

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

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

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

Read also: Birthday Salads - 13 Quick and Inexpensive Recipes

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

Salad "Danube" of vegetables and green tomatoes

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

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

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

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

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

Green tomato salad with rice

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

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

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

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

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

Caviar from green tomatoes

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

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

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

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

A quarter of an hour before readiness, add sugar and vinegar. Pour hot caviar into pre-sterilized jars that have not had time to cool down. Immediately roll up, and turn over, putting the jars on the lids. Leave to cool, tightly wrapping the jars with a warm blanket.

Read also: Dried Tomato Salad - 10 Recipes

Green tomato salad without cooking

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

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

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

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

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

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

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

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

Spicy green tomato salad

Appetizing spicy vegetable salad with green tomatoes prepared without sterilization

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

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

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

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

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

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

One of the main positive qualities green tomatoes, which is a sin not to use in cooking - a pronounced tomato smell and taste. And also sourness, not inherent in ripe tomatoes. So if you've never cooked green tomatoes before, tomato recipes will tell you how to really cook them. delicious dishes, which stimulate appetite and contain many vitamins. Let's start with some very unusual dishes. fried green tomatoes- a recipe that will surprise many. Fried green tomatoes - a quick, original and delicious recipe. Best to roast green tomatoes V cornmeal, egg. Roasted Green Tomatoes is an easy recipe that will wow your family or even guests. If you have unused unripe tomatoes left, be sure to make blanks from green tomatoes. Recipes to help you prepare original dishes and twists with the most different flavors- salty, sweet, spicy, spicy. There are many ways to prepare green tomatoes for the winter. Here you can specify the following recipes: pickled green tomatoes, pickled green tomatoes recipe, pickled green tomatoes recipe. The recipe for pickling green tomatoes does not always involve sterilization. By following certain rules, you can cook green tomatoes without sterilization, recipes usually indicate a general recommendation - store such green tomatoes in a dark, cool place. Moreover, even in cold saline solution green tomatoes can be preserved. The recipe can use most various containers for conservation. There are green tomatoes in a pot, a recipe for green tomatoes in a jar, a recipe for green tomatoes in a barrel, a recipe for green tomatoes in a bucket. If you want to cook a wonderful ready-made snack, the recipe for stuffed green tomatoes is at your service. This recipe for delicious green tomatoes will be appreciated by lovers of spirits. Like very popular recipe green tomatoes in Korean, spicy, like everyone else Korean salads. Have you ever tried stuffed green tomatoes with cheese? We highly recommend.

One of the most popular - barrel green tomatoes. green recipe barrel tomatoes it is not necessary to use for pickling tomatoes in barrels, jars are also suitable. The recipe for pickling green tomatoes contains ingredients such as salt, water, dill, black and allspice, dill seeds, horseradish. Spicy lovers also use the recipe for green tomatoes with garlic, with red pepper. There is also a recipe that will show how to make green tomatoes recipes quickly. 5-7 days - and pickled green tomatoes are ready. It turns out green tomatoes - you will lick your fingers. The recipe is simple, the result is quick and delicious. Just do not add water, this is how you quickly pickle green tomatoes. Recipes for winter will require longer aging and more vinegar. And don't forget the garlic if you like spicy green tomatoes. A recipe for pickled green tomatoes - for lovers of tomatoes with gassies. The main thing here is to put the tomatoes tightly in a barrel or bucket, and shift each layer with spices so that the green tomatoes are well saturated with them. Preservation, the recipes suggest, will take about two weeks, after which the green tomatoes will be ready to eat. A tasty snack, completely ready to eat - pickled green tomato salad. The marinade recipe is simple, you will need vinegar, vegetable oil, sugar, salt and spices. Green tomato caviar - stew recipe vegetable snack. From green tomatoes, you can cook not only snacks and vegetable dishes, but even green tomato jam. The recipe for such a jam will diversify your traditional sweet preparations for the winter. So get ready green tomatoes. Recipes with photos will help you cook many dishes from them for a variety of tastes.

At the end of the "vegetable" season, housewives ask themselves: what to do with tomatoes that have not yet ripened - and will not have time, because frosts come at night? Everything is elementary - we collect the remains of the crop and make a salad of green tomatoes for the winter. Such a preparation does not take much time, but it helps to pleasantly diversify the menu in the future.

Pickled and pickled cucumbers have one drawback: no matter how much you roll, it still won’t be enough until spring. But in many dishes (for example, in azu or mixed salads), cucumbers can be replaced with green tomatoes. You can make such a blank in half an hour, at no additional cost.

Ingredients :

tomatoes - how much to eat;
vinegar essence - 1 tablespoon per liter of water;
bay leaf - 2 pcs.;
peppercorns - 8-10 pcs.;
salt and sugar - 2 tablespoons each.

Cooking time: 30 minutes.

Recipe :

Dense unripe tomatoes wash, cut into quarters.

Boil water (volume - depending on the number of tomatoes, the ratio is approximately "one to one"), add a tablespoon of essence for each liter, two each - salt and sugar, lavrushka and pepper. Dip the tomatoes in boiling water, blanch them for three minutes.

Take out the quarters of tomatoes, pack them in pre-sterilized jars (it is better to take small ones, 200-300 ml each).

Boil the marinade again, fill the jars to the top and roll up.

Korean salad for the winter

Ingredients :

For every kilogram of tomatoes:

bell pepper - 1 pc.;
ground red pepper - ½ teaspoon;
garlic - 5-6 teeth;
vinegar 9% - 1/4 cup (6% - 1/3 cup);
cilantro (or parsley, or dill - whichever you like) - a bunch;
sunflower oil - 50 ml;
sugar - 40-50 g;
salt - 1 tablespoon.

Cooking time: 1.5-2 hours.

Recipe :

Cut the tomatoes into slices, pepper into half rings, tear with your hands or chop the greens on the board. Mix everything.

Squeeze the garlic into a bowl. Sprinkle salt and sugar. Stir again, let stand for five minutes.

Heat the oil in a frying pan (a light haze should appear above it), boil the ground pepper in it. Season salad with spicy dressing. Stir. Top with vinegar.

Spread the mixture among the jars, evenly add the juice remaining in the bowl, cover with lids and put in the oven for sterilization (it will take 50-60 minutes). Then roll up the jars with sterilized lids.

Tomatoes with cucumbers "Hunter's snack"

Ingredients:

cucumbers - ½ kg;
tomatoes (green) - ½ kg;
bell pepper - ½ kg;
carrots - 2 pcs.;
garlic - half a head;
white onions - 1-2 pcs. (depending on size);
salt and spices - to taste;
parsley - a few branches;
vegetable oil - 10 tablespoons;
vinegar essence 80% - 9 tablespoons.

Yield - 4-5 half-liter jars. The process will take 2 hours.

Recipe :

Wash the vegetables, remove the husk and peel where necessary (from cucumbers, if they are no longer young, remove the skin). Cut the "vegetable mix" (tomatoes, peppers, cucumbers, carrots and onions) into halves or strips. Pour the ingredients into an enameled pan. Stir.

Throw greens and crushed garlic to the mixture, salt liberally (the taste should turn out to be quite sharp), put paprika or black pepper if desired. But you can do without them. Let the salad brew for about forty minutes, so that the juice stands out abundantly.

Put the pan on the fire and heat the juice to a boil (do not boil!), Add the essence and vegetable oil (for the indicated volume of products - about 8-10 tablespoons of both).

Tamp the salad in sterile jars, pour the remaining juice. Sterilize in a water bath for 15 minutes or half an hour in the oven. Now you can roll up a snack!

Salad of green tomatoes with sourness for the winter

Ingredients :

green tomatoes - 1 kg;
greens (parsley, dill, cilantro - whatever you like) - a large bunch;
garlic - 2 heads;
carrots - 0.5 kg;
coarse salt - a handful;
6% vinegar - 1/2 cup;
vegetable oil - 1/3 cup.

Recipe :

The salad is prepared in two stages - before preservation, the tomatoes must be fermented.

Take a large enameled pan - you will lay out the ingredients in layers in it. Therefore, all products must first be chopped into different bowls.

Cut the tomatoes into circles across (about 1 cm thick), grate the carrots coarsely, tear the greens with your hands, chop the garlic with a knife and crush on the board.

Lay layers on top of each other: tomatoes, garlic, greens, carrots - half of the prepared ingredients. Sprinkle with salt. Lay out the second part of the products in the same way. Salt again. Cover with a large plate, put the load.

Under the yoke, tomatoes should stand for about a day. It is not necessary to clean in the cold. During this time, they will be completely covered with juice.

The next day, pour the resulting brine into a separate pan. Pack the salad well into sterile jars, leaving 2 cm to the top.

Pour vinegar and vegetable oil into the brine that you have left. Boil the "sauce" for 10 minutes, pour over the salad in jars (so that the tomatoes are completely covered). Sterilize for half an hour and roll up.

Recipe with red-green tomatoes and cabbage

Ingredients :

unripe dense tomatoes - 2 kg;
cabbage - 2 kg;
sweet pepper - 1 kg;
ripe tomatoes - 1 kg;
carrots - 1-1.5 kg;
onions - 1 kg;
vinegar (9%) - 200 ml;
sugar - a glass;
salt - 3 tablespoons;
vegetable oil - 2.5-3 cups.

It seems that it takes a whole day to prepare a snack, but the process takes no more than an hour.

Recipe :

Chop the cabbage (as for salting), shake it with your hands so that the juice stands out. Add green tomato slices. Put there the sweet pepper, chopped in half rings. Salt vegetable mix and leave for 5-6 hours in a cool place - to infuse.

The next step is to add finely chopped red tomatoes to the pan (as an option, they can be scrolled through a meat grinder), coarsely grated carrots, onions in half rings.

Pour oil with vinegar, put sugar. Bring to a boil on the stove and simmer, stirring, for a quarter of an hour. Pour the boiling brew into jars (make sure that there is enough liquid in each). Roll up, put each container “upside down”, on the lid, cover with a blanket for a day. Then transfer to the cellar.

Winter salad "Danube"

Ingredients :

green tight tomatoes - 1 kg;
Bulgarian Green pepper- 3 pcs.;
capsicum hot pepper - 100 g;
parsley - a large bunch;
homemade tomato juice - 1 liter (or 1 kg of red tomatoes);
salt - 35-40 g;
sugar - 60-70g;
garlic - 3 heads;
vegetable oil - 150 ml;
table vinegar - 1/3 cup.

Cooking time: 45-60 minutes.

Recipe :

Make a marinade: mince red tomatoes (or use already prepared juice), add oil and vinegar, spices. Boil.

Cut the vegetables into small pieces (straws or slices, as you like), dip in the marinade and boil for 15 minutes.

Arrange the boiling salad in pre-prepared jars and roll up. Wrap up for a day. Additionally, sterilization of such preservation is not necessary.

Step-by-step photo recipe for green tomato salad and plums for the winter

For this salad, use brown dense or green tomatoes. If you take red fruits, they will "melt" during cooking. Plums will add a piquant light touch to the appetizer, add them as desired.

Ingredients :

brown (green) tomatoes - 1 kg;
sweet bell pepper - 600 g;
hot chilli pepper - to taste
plums - 4 pcs.;
garlic - 5 cloves;
carrots - 300 g;
honey - 3 tbsp. l. (or sugar 120 g);
salt - 2-2.5 tsp;
curry - a pinch;
mustard powder - a pinch;
allspice - 4 pcs.;
vegetable oil - 120 g.

Cooking time: 1 hour.

Recipe :

Cut the tomatoes into circles.

Peel the carrots and cut into half rings, plums into slices.

Remove the seed part from the sweet pepper, chop it across or along (you will get rings or large strips).

I have after cooking canned vegetables often there are "illiquid assets": the head of the cleaned onion, a couple of carrots, half a pepper or a bunch of greens. What to do with these good things? I finely chop all the leftovers (rub). I mix it, put it in small packing bags and send it to the freezer.

Such a mixture can be stored without defrosting until spring. When preparing borscht or stew, it is enough to get one bag, tear and pour the contents into a frying pan (stewpan). Full feeling that the dish is seasoned fresh vegetables and greenery!