Light green tomato salad. Korean green tomato salad, the most delicious recipe

For many, green tomatoes- these are just unripe fruits, which practically cannot be used anywhere. In fact, things are not so at all. Housewives who are engaged in conservation know that green tomatoes are one of the ingredients of very tasty salads that can be preserved 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 in early September. green tomatoes and it's getting colder outside. In such a situation, there is a high probability that the tomatoes will never ripen. Green tomato salad for the winter is the best solution so that the tomatoes do not deteriorate, but also, in turn, tasty snack at the festive table.

Be that as it may, preservation recipes with green tomatoes make it possible not only to use all the gifts of nature to the maximum, but also to enjoy tasty and healthy food in winter.

In order for green tomato dishes to have a more colorful and interesting look, modern culinary experts advise using tomatoes of varying degrees of maturity for cooking. Ranging from very green and ending with the order of yellowed.

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

This salad is very tasty and bright. And he got his name for the fact that it includes tomatoes of two colors.

Ingredients:

Sweet pepper - 500 gr.
Onion - 500 gr.
Red tomatoes - 500 gr.
Carrots - 500 gr.
Green tomatoes - 1.5 kg.
Vegetable oil - 250 gr.
Salt, sugar - to taste

Cooking:

We clean onions and carrots. Remove the stem and seeds from the pepper. Now all vegetables should be washed. Next, let's move on to cutting.
We cut green tomatoes and onions into half rings, pepper - into strips, rub carrots and red tomatoes on coarse grater.
We 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 insanely delicious. Salad "Winter" is a good start for novice housewives.

Ingredients:

Green tomatoes - 5 kg.
Onion - 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

Cooking:

We clean and wash vegetables. Cut tomatoes, onion and bell pepper into strips.
Finely chop the celery, parsley, garlic and hot peppers.
We spread all the vegetables in a capacious container, season with vegetable oil and vinegar, salt, mix thoroughly and put in the refrigerator for a day.
After the required time has elapsed, the salad is laid out in sterile jars, sterilized for about 15 minutes and rolled up with lids.

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

Ingredients:

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

Cooking:

We clean and wash vegetables.
Cut the tomatoes and peppers into strips, rub the carrots on a coarse grater, cut the onion into half rings. Put all the vegetables in a deep bowl, mix.
Add sugar, salt to vegetables vegetable oil, vinegar 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 stewed for 1 hour.
Ready salad Put the eggs in sterile jars, roll them up and let them cool.

Such funny name This salad was not received by chance. It has a very pungent taste, as a result of which it should not be consumed as independent dish, however, it becomes simply great addition to the main meal. In addition, "Tear Out Your Eyes" will perfectly cope with the role of an appetizer.

Ingredients:

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

Cooking:

We clean and wash the garlic, hot pepper and celery.
Now these components should be passed through a meat grinder, or grind in a blender. The filling is ready.
We wash the tomatoes, cut them in half and pick out the middle.
Now the halves of the tomatoes should be stuffed and connected together.
We spread the prepared tomatoes in a clean, dry, sterile jar.
When all the tomatoes are laid out, proceed to the preparation of the marinade.
Pour water into a saucepan. Add sugar, salt and put on fire. As soon as the water boils, pour vinegar into it and set it aside from the fire. Marinade is ready!
Pour the marinade over the stacked tomatoes and cover with polyethylene. Such preservation should be stored in a cold place.

Salad "Garlic" has enough spicy taste. It is best consumed with meat and fresh bread.

Ingredients:

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

Cooking:

Clean, wash and mince the garlic.
My tomatoes and cut into slices of medium size.
Add sugar, salt, vegetable oil, vinegar, garlic to the tomatoes, mix everything thoroughly and leave to brew for 3 hours.
After this time, we lay out the salad in clean, sterile jars, close with plastic lids and store in the refrigerator or cellar.

The main ingredient in 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.

Cooking:

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

In this case, each layer should be laid with spices.

So that the tomatoes do not crack at the moment they are poured with marinade, they can be gently pierced with a fork. It is advisable to do this in the area of \u200b\u200bfastening the stalk.

Now let's start cooking the marinade:

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

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

Ingredients:

Onion - 500 gr.
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.

Cooking:

We clean and wash vegetables. Cut tomatoes, carrots and onions into strips.
In a separate container, mix vegetable oil, tomato paste, sugar, salt, vinegar and pepper. Got a refueling.
Add dressing to vegetables and mix thoroughly.
Ready salad should be infused 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. Vegetables in the salad will turn out quite elastic and very fragrant.

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

Pour the finished salad into sterile jars and roll up 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, you must use Bell pepper red and yellow colors.

Ingredients:

Green tomatoes - 4 kg.
Onion - 1 kg.
Carrots - 1 kg.
Bulgarian pepper - 1 kg.
Salt - 0.5 cup
Sugar - 1 cup
Vegetable oil - 2 cups

Cooking:

All vegetables are cleaned, washed and cut into strips.
Then we combine them in a capacious container, salt, cover with a towel and leave to infuse for 6 hours.
After this time, the salad should be sugared and hot vegetable oil should be added to it. Now we mix everything again.
Pour the finished salad into jars, cover with lids, sterilize for 15 minutes and roll up. When it cools down, it can be hidden.

Salad "Emerald" may well become a decoration for any holiday table And all this thanks to a pleasant emerald color.

Ingredients:

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

Cooking:

Clean and wash tomatoes and garlic. In tomatoes, we cut out the place of attachment of the stalk and cut into slices.

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

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

The first layer is cloves and allspice;
The second layer is 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 from tomatoes. Due to the fact that this salad will be filled with water, which then needs to be drained, the last layer of greens can simply merge.

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

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

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

Now back to our filled jar.

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

Salad of green tomatoes with cucumbers is one of the most unusual. The main reason for this is the presence of apples in such a 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.

Cooking:

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

Salad "Summer" has a bright and colorful color. On cold, winter days, it will definitely cheer you up and remind you of a warm summer.

Ingredients:

Green tomatoes - 1 kg.
Bulgarian pepper - 100 gr.
Onion - 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.

Cooking:

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

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

Ingredients:

Green tomatoes - 1 kg.
Bulgarian 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

Cooking:

Wash tomatoes and peppers.
Cut the tomatoes into slices. Remove the seeds and stem from the pepper and cut it into strips.
We clean the garlic, wash it and pass it through the garlic maker. Wash and finely chop the greens.
We mix all the chopped ingredients in a deep bowl, add vinegar, vegetable oil, salt, sugar, red pepper to them and mix everything thoroughly again.
We put the finished salad in the refrigerator for 8 hours. After this time, the salad is ready.
Now it can be laid out in jars, closed with lids and stored 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 fillings.

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.

Cooking:

Peppers, carrots and garlic are peeled, washed and cut into medium-sized pieces. Then these vegetables should be ground together in a blender.
My tomatoes. On each of them we make a deep longitudinal incision, but do not cut to the end.
Then we put a little stuffing in this cut. We do this with each tomato.
Stuffed tomatoes are immediately placed in sterile jars.
Pour water into a saucepan and put on fire. Even before the water boils, add salt and sugar to it.
When the water boils, pour vinegar into it and after a few seconds remove from heat.
Pour jars of tomatoes with ready-made marinade, cover them with lids and set to sterilize for 10 minutes. After that, the jars should be rolled up.

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

Ingredients:

Green tomatoes - 200 gr.
Cucumbers - 200 gr.
Headed cabbage - 300 gr.
Bulgarian 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

Cooking:

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

This salad got 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 peppercorns.

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.

Cooking:

Pour vegetable oil into a saucepan. Add salt and sugar to it.
We wash the tomatoes, cut off the stalks from them, cut them into small slices and put them in a saucepan.
Wash sweet pepper, remove seeds and stalk, cut into half rings and add to tomatoes.
Onion, hot peppers and clean and wash the garlic.
We cut the onion into half rings, twist the pepper through a meat grinder, and pass the garlic through the garlic.
Onions, hot peppers and garlic are also added to the pot 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.
We lay out the finished salad in sterile jars and roll it up. When the jars have cooled, they can be hidden in storage places.

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 enamel 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;
home 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;
spicy Bell pepper- 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”: a head of peeled 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!

We continue the theme of preparations for the winter. I've become so engrossed in the recipes that I can't stop. Today we have green tomato salad for the winter.

And today's topic was born by accident. I live in a temperate climate with cool and rainy summers. Therefore, tomatoes do not always have time to ripen before the onset of cold nights and fogs. We have to remove them from the branch while still green. And here are two alternatives: either let it ripen or prepare a delicious salad for the winter. I chose the second option - green tomato salad for the winter. Although if you're more into red tomatoes and want green tomatoes to ripen at home, learn a little trick.

Love only red tomatoes? Then if cold nights and fogs come that destroy tomatoes, pick them unripe and try to help the tomatoes ripen by choosing any of the four ways. Select healthy tomatoes that are not damaged by mold, wash, dry and put to ripen for about 2 weeks. Green tomatoes should ripen in the dark and with little moisture.

If you do not have a lot of green tomatoes, then you can arrange them in glass jars. Moreover, do not overfill the jar, the tomatoes should be comfortable. And in each jar, put a banana or red tomato. Close the jar with a lid and place in a warm dark place.
You can put green tomatoes in plastic bags. Just remember to make a few holes in the bags for air circulation. And again, in each bag you need to put a banana.
If you have a lot of unripe tomatoes, use a cardboard box. Cover the bottom of the box with newspapers, lay the tomatoes on top, again cover with a layer of newspapers and again the tomatoes. You can put a banana inside the box to speed up ripening.
You can also put tomatoes in paper bags for ripening.

Bananas, it turns out, emit ethylene gas, which is necessary for ripening. Only for this you need bananas in the process of ripening - yellow, and with green tips.

But maybe still do not rush to stack green tomatoes for ripening? I assure you that you can make delicious salads for the winter from green tomatoes. I will introduce you to some of the recipes.

Green tomato salad for the winter - a recipe with a photo you will lick your fingers

I can only say one thing about this recipe - having prepared such winter salad You will definitely lick your fingers. I have been preparing it for 15 years, as soon as green tomatoes appear. And such a salad is one of the first to be eaten. I just heartily recommend trying it.

Ingredients:

green tomatoes - 3 kg
carrots - 1 kg
onion - 1/2 kg
bell pepper - 200 gr.
vegetable oil - 300 ml
sugar - 1 cup
salt - 5 tsp
red ground pepper - 2 tsp
tomato sauce - 0.5 l

Cut the tomatoes into cubes. In this salad, I like the vegetables to be cut into medium-sized pieces.

I want to warn you - green tomatoes contain the dangerous poison solanine. Therefore, in fresh green tomatoes should not be eaten. But during fermentation and canning, this poison is destroyed and does not pose any danger.

2. Carrots can be grated for Korean carrots. and can be cut into sticks. Onion cut into cubes.

3. We also cut the sweet pepper. I usually use red or yellow pepper for color, then the salad turns out bright and beautiful.

4. Place all vegetables in a deep saucepan, mix. You can leave for a while so that the vegetables give juice. I confess, I cook right away.

5. Pour a jar of tomato sauce over the vegetables.

6. Add vegetable oil, stir everything well. Put the pot on the stove and bring to a boil.

7. After boiling, add salt, sugar and ground red pepper. Cook the salad for about 3 hours over low heat, stirring occasionally.

Please note - we prepare the salad without adding vinegar

8. At the end of cooking, lay out the salad in clean jars, cover with lids and sterilize in hot water. We roll up tightly with lids, turn over and leave it like that until it cools completely.

A simple recipe for a salad of green tomatoes, carrots and onions for the winter

The composition of this salad is similar to the previous one, but here we will add fresh tomatoes into a salad. It is very easy to remember the amount of ingredients - for 1.5 kg of green tomatoes there are 0.5 kg of other vegetables.

Ingredients:

green tomatoes - 1.5 kg
carrots - 0.5 kg
onion - 0.5 kg
bell pepper - 0.5 kg
red tomatoes - 0.5 kg
vegetable oil - 1 cup
sugar - 1 tbsp. l.
salt - 1 tbsp. l. (I take a minimum of salt, but look to taste)

We cut vegetables. Again, I repeat - you can cut it arbitrarily, the shape does not matter. But in this recipe, we cut green tomatoes, onions and bell peppers into half rings, and rub the carrots on a coarse grater.

2. Red tomatoes need to be ground to a state of porridge. You can grate, or you can pass through a meat grinder, and it is even more convenient to grind with a blender. Choose your own method.

3. Place all vegetables in a deep saucepan and put on fire. Bring to a boil, add salt and sugar. Simmer the salad for about 1 hour on low heat under the lid. During this time, do not forget to stir several times.

4. 15 minutes before the end, add vegetable oil and boil for another 5-10 minutes.

5. Since this salad is without vinegar, it is advisable to sterilize jars with ready-made salad in boiling water. Be sure to boil for a few minutes and the lids of the jars. After closing the salad with lids, turn the jars upside down.

Green tomato salad without sterilization - a recipe for the winter

Blanks for the winter can be preserved without sterilizing the blanks themselves. To do this, you just need to pre-sterilize the jars and lids. But this method is only suitable for blanks that we subject heat treatment, i.e. cook or stew. How to sterilize jars and almost everything.

But we have a salad recipe with fresh vegetables, which means that for long-term storage lettuce jars need to be sterilized. Or simply close the jars tightly with plastic lids and store in a cool place.

Ingredients:

green tomatoes - 2 kg
bell pepper - 1 pc.
garlic - 1 head
parsley or dill
salt - 1 tbsp. l.
sugar - 2 tbsp. l.
vegetable oil - 100 ml
vinegar 9% - 50 ml

We cut all the ingredients: divide the tomatoes into 4 parts, cut the pepper into strips, finely chop the garlic. We cut the greens. We put it in a saucepan, add salt, sugar and vinegar. You can adjust the amount of vinegar as you wish.

2. Mix all this beauty well and leave at room temperature marinate during the day. During this time, the vegetables will release juice and become softer.

3. We shift the salad into pre-sterilized jars. Pour into each jar 1 tbsp. l. vegetable oil. We close this salad with plastic lids, which must be dipped in hot water for a minute.

It is advisable to store such blanks in a refrigerator or cellar.

If you want to roll up such a salad for the winter with a metal lid, then I advise you to sterilize the jars with the blank for an additional 20 minutes.

Delicious green tomato salad for the winter with garlic

simple and vitamin salad, which uses only green tomatoes and garlic. And if you have unripe tomatoes left in the country, then use this recipe.

Ingredients:

green tomatoes - 4 kg
minced garlic - 1/2 cup
parsley and dill - to taste
salt - 1/2 cup
sugar - 1/2 cup
vegetable oil - 1/2 cup
vinegar 9% - 1/2 cup

Cut green tomatoes into 4 pieces. We put them in a deep bowl. Add all the ingredients at once - salt, sugar, vinegar, vegetable oil.

2. Finely chop the garlic and herbs, add to the tomatoes.

3. Thoroughly mix the salad with your hands so that all the ingredients are mixed. We leave the salad for 3-4 hours at room temperature, during which time we stir it every 30 minutes.

4. Juicy salad put in clean jars and sterilize for 15-20 minutes. And if you don’t want to preserve, then just close the blanks with plastic lids as in the previous recipe.

Delicious green tomato salad for the winter in Georgian - video

I liked this salad for its beauty. To be honest, I didn’t cook it myself, but I think you will like it too.

I hope that I still had time before the end of the seasonal preparations and you will want to cook at least one of these salads. I like these recipes so much that I even ask my friends who don’t use unripe tomatoes to give them to me. And then I treat them with pleasure to these delicious salads, and they do not believe that all this is from those tomatoes that they wanted to throw away.

So good luck and inspiration! Share recipes with your friends and write your comments and suggestions, this will help improve the quality of my articles.

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

How to make green tomato salad

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

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

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

Salad "Danube"

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

Cooking method:

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

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

Green tomato salad with bell pepper

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

Cooking method:

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

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

Green tomato salad with cabbage

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

Cooking method:

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

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

Green Tomato Salad with Eggplant

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

Cooking method:

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

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

Salad "Cobra"

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

Cooking method:

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

The appetizer is very spicy, "biting".

Green tomato salad with apples

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

Cooking method:

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

The salad has a spicy sweet and sour taste.

Caviar from green tomatoes

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

Cooking method:

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

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

For the winter, you can cook a variety of green tomato salads. Among them there are spicy, sweet and sour, spicy. All of them have unique taste and few people are left indifferent.

Almost every year, in addition to a rich harvest of ripe red tomatoes, we collect an equally rich harvest of green tomatoes - they simply do not have time to ripen, and we have to harvest them green. Many years ago, these green tomatoes were stacked in huge boxes and hidden somewhere under the bed, where they slowly ripened and were used mainly for salads for every day. But once at a party I had a chance to try delicious salad from green tomatoes. Since then, green tomatoes are no longer stored in boxes in the same quantities, but are successfully preserved for the winter. Today I am sharing with you one of the most delicious recipes - a salad for the winter of green tomatoes, carrots and onions, bell pepper. The recipe is not laborious at all: vegetables are cut, stewed for some time and closed in jars. Simple, right? And how delicious! Even if you do not have your own garden, I advise you to definitely get at least a couple of kilograms of green tomatoes and roll up a few jars of this delicious bright salad.

Ingredients:

green tomatoes - 1 kg
carrots - 300 g,
onion - 300 g,
Bulgarian pepper - 300 g,
vinegar (essence) - 1.5 tbsp. l.,
salt - 1.5 tbsp. l.,
sugar - 2 tbsp. l.,
vegetable oil - 0.3 tbsp.,
a mixture of peppers (pot) - 1 tsp,
bay leaf - 3 pcs.

Yield - 1.3-1.5 liters of salad (depending on the filling density of the cans).

How to cook green tomato salad for the winter

Wash green tomatoes, dry and cut into medium-sized slices, simultaneously getting rid of the stalk. I cut each tomato into 8 slices.

We place all the chopped tomatoes in any convenient container, pour 0.5 tbsp. l. salt, mix gently, cover and leave to stand for a couple of hours. During this time, tomatoes will get rid of the inherent green light vegetables bitterness and give juice, which in the finished salad will be superfluous.

In the meantime, you can prepare the rest of the vegetables for the salad: remove the onion husks, cut out the stalk with seeds and white veins from the peppers, peel the carrots with a vegetable peeler.

Thin half rings chop the onion.

And finally, we chop the carrots into long (if possible) straws. The ideal solution would be to use a grater for Korean carrot with medium teeth.

We mix all the prepared vegetables in one pan of a suitable size, with the expectation that the salad will be stewed in it in the future.

Now we drain the released juice from the tomatoes and send them to a saucepan with other vegetables.

Season the salad with salt and sugar, add bay leaves and peppercorns. I used ready mix“Five peppers”, but it is quite possible to replace it with peas of black and allspice peppers - 8-10 pieces each.

Add vegetable oil to the salad and send the saucepan with vegetables to a preheated stove.

Stir the salad and simmer it with the lid closed for 10 minutes, stirring occasionally so that nothing suddenly burns. Tomatoes should change color to lighter and "warmer". Add vinegar to the salad, mix it and remove it from the stove.

While the salad is stewing, we prepare (sterilize) jars and lids. We distribute the finished salad into jars, pour a small-vinegar dressing on top (some amount of juice is always released during stewing), cover with lids and sterilize for another 10 minutes, after which we screw the lids on. Next, we wrap the jars with salad, turn them over and leave them to stand in the room until the morning, then they can be put away for storage. It will be possible to try the salad in a day, and it can be stored until spring even at room temperature. After opening the jar, store only in the refrigerator!