Green tomato salad for the winter: the best recipes with photos. Recipes for green tomato salads for the winter: delicious preparations

17.10.2019

Today I offer excellent recipes for preparations - green tomato salad for the winter.

Summer residents are always faced with the question of what to do with those tomatoes that sometimes simply fall off the bush before they are ripe? This is especially true in the fall, when they simply do not have time to ripen.

Today I will try to tell you in detail how to prepare delicious salads from green tomatoes; they turn out no worse than from other vegetables prepared for the winter.

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

So, prepare as much as possible and enjoy the taste of summer on cold winter days.

Recipe for green tomato salad for the winter, without sterilization

Ingredients:

green tomatoes - 2 kg.
carrots - 1 kg.
onion - 1 kg.
garlic - 2 heads
green dill - 100 gr.
parsley - 100 gr.
red pepper - 1/2 tsp.
vegetable oil- 150 ml.
vinegar 9% - 100 ml.
sugar - 5 tbsp. l.
salt - 2.5 tbsp. l.
water - 150 ml.

Preparation:

Wash tomatoes, slices

Grate the peeled carrots on a Korean grater or put them through a food processor.

Finely chop the greens and garlic

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

Combine all vegetables in a large bowl

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

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

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

Place the finished salad, preferably in sterilized 1 liter jars, 0.5 ml or 0.75 ml is possible

Immediately close with tightly sterilized lids.

Turn the jars over and leave until completely cool.

Tomato salad with garlic

Necessary:

green tomatoes - 3.6 kg.
vegetable oil – 0.5 tbsp.
sugar – 0.5 tbsp.
salt – 0.5 tbsp.
vinegar 9% - 0.5 tbsp.
chopped garlic – 0.5 tbsp.

Preparation:

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

Korean winter salad

You will need:

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

Preparation:

IN large saucepan pour in oil

Add salt and sugar

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

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

Cut the onion into thin quarters

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

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

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

Tomato snack with tomato paste

We will need:

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

Preparation:

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

Winter salad “Hunter” with cabbage

Ingredients:

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

Preparation:

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

Recipe for green tomato appetizer with rice

Necessary:

1 tbsp. rice
2 kg green tomatoes
500 gr. carrots
500 gr. Luke
500 gr. sweet pepper
50 gr. salt
100 gr. Sahara
Vegetable oil 0.5 tbsp.

Preparation:

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

Tomato salad for the winter in Georgian style

Ingredients:

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

Preparation:

The output is approximately 2 liters of salad.

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

By the way, this salad can be put into jars, put in the refrigerator, and after a couple of hours you can already eat

Salad “Colors of Autumn”

This recipe indicates the weight of peeled vegetables, yielding 5 kg of salad

Ingredients:

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

Preparation:

We prepare washed and peeled vegetables - cut the pepper into strips, grate the carrots on a coarse grater, cut the onion into half rings, cut the tomatoes in half, and then cut into slices

Pour into the pan sunflower oil and warm up

Add the onion to the heated oil and saute it over low heat until transparent.

Place the vegetables in the pan, stir, cover with a lid.

Bring to a boil over medium heat, reduce heat and simmer for 5 minutes.

Add salt, sugar, water, bring to a boil, cook for 10 minutes

Add vinegar and cook for another 2 minutes

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

Turn upside down and leave until completely cool.

We put it in the cellar for storage

Video recipe for salad prepared in a slow cooker

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

Write your reviews in the comments, share recipes with friends

At the end of the “vegetable” season, housewives ask themselves the question: what to do with tomatoes that did not have time to ripen - and will not have time, because frost sets in at night? Everything is elementary - we collect the remains of the harvest and make a salad of green tomatoes for the winter. This preparation does not take much time, but it helps to pleasantly diversify the menu in the future.

Salted 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 preparation in half an hour, at no additional cost.

Ingredients :

tomatoes - as much as you can 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 :

Wash firm, unripe tomatoes and cut into quarters.

Boil water (the volume depends on the number of tomatoes, the ratio is approximately one to one), add a tablespoon of essence for each liter, two tablespoons of salt and sugar, bay leaf and pepper. Place the tomatoes in boiling water and blanch them for three minutes.

Take out the tomato quarters and pack them in pre-sterilized jars (it’s 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 cloves;
vinegar 9% – 1/4 cup (6% – 1/3 cup);
cilantro (or parsley, or dill - whichever you like best) - 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, peppers into half rings, tear them with your hands or chop the greens on a board. Mix everything.

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

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

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

Tomatoes with cucumbers “Hunter’s appetizer”

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 sprigs;
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 husks 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 enamel pan. Stir.

Add herbs and crushed garlic to the mixture, add plenty of salt (the taste should be quite sharp), add paprika or black pepper if desired. But you can do without them. Let the salad sit for about forty minutes so that the juice is released abundantly.

Place the pan on the fire and heat the juice until the juice boils (do not cook!), add the essence and vegetable oil (approximately 8-10 tablespoons of both for the indicated volume of products).

Pack the salad into sterile jars and fill with the remaining juice. Sterilize in a water bath for 15 minutes or half an hour in the oven. Now you can roll up the appetizer!

Green tomato salad 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 - the tomatoes must be fermented before canning.

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

Cut the tomatoes into slices crosswise (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.

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

The tomatoes should last about a day under pressure. There is no need to clean it 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 you have left. Boil the “sauce” for 10 minutes, pour it 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 - glass;
salt – 3 tablespoons;
vegetable oil – 2.5-3 cups.

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

Recipe :

Shred the cabbage (like pickling), squeeze it with your hands to release the juice. Add green tomato slices. Place sweet pepper there, chopped into half rings. Salt the vegetable mixture 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, you can grind them through a meat grinder), coarsely grated carrots, and onion in half rings.

Pour in oil and vinegar, add 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 there is enough liquid in each). Roll up, place each container upside down on the lid, cover with a blanket for a day. Then transfer it to the cellar.

Winter salad “Danube”

Ingredients :

green firm 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 the marinade: mince red tomatoes (or use ready-made juice), add oil and vinegar, and spices. Boil it.

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

Place the boiling salad into prepared jars and roll up. Wrap it up for a day. There is no need to additionally sterilize such preservation.

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

For this salad, use brown, firm or green tomatoes. If you take red fruits, they will “melt” during the cooking process. Plums will add a piquant light note to the appetizer; add them as desired.

Ingredients :

brown (green) tomatoes – 1 kg;
sweet bell pepper – 600 g;
hot capsicum - 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 slices.

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

Remove the seeds from the sweet pepper and chop it crosswise or lengthwise (you will get rings or large strips).

I have cooking after canned vegetables Often there are “unliquid items” left over: a head of peeled onion, a couple of carrots, half a pepper or a bunch of herbs. What to do with this goodness? I finely chop (grate) all the leftovers. I mix it, put it in small packaging bags and put it in the freezer.

This mixture can be stored without thawing until spring. When preparing borscht or stew, just take out one bag, tear it and pour the contents into a frying pan (saucepan). The complete feeling that the dish is seasoned with fresh vegetables and herbs!

We continue the topic of preparations for the winter. I got so carried away with the recipes that I couldn’t stop. Today we have a green tomato salad for the winter.

And today's topic was born by chance. 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. You have to remove them from the branch while they are 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 prefer red tomatoes and want green tomatoes to ripen at home, learn these little tricks.

Do you only like 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 methods. Select healthy tomatoes that are not damaged by mold, wash, dry and ripen for about 2 weeks. Green tomatoes should ripen in the dark and with little humidity.

If you don't have a lot of green tomatoes, you can place them in glass jars. Moreover, do not overfill the jar; the tomatoes should be comfortable. And put a banana or red tomato in each jar. Close the jar with a lid and place in a warm, dark place.
You can put green tomatoes in plastic bags. Just don’t forget to make a few holes in the bags first for air circulation. Again, you need to put a banana in each bag.
If you have a lot of unripe tomatoes, use a cardboard box. Cover the bottom of the box with newspapers, place tomatoes on top, again cover with a layer of newspapers and again with 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 you still don’t rush to put green tomatoes in for ripening? I assure you that you can make very tasty salads for the winter from green tomatoes. I will introduce you to some recipes.

Green tomato salad for the winter - a recipe with photos that will lick your fingers

I can only say one thing about this recipe - having prepared this winter salad, you will definitely lick your fingers. I’ve been preparing it for about 15 years now, as soon as green tomatoes appear. And this salad is one of the first to be eaten. I just wholeheartedly recommend you try it.

Ingredients:

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

Cut the tomatoes into cubes. In this salad, I like the vegetables to be chopped into small pieces.

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

2. Carrots can be grated to Korean carrots. or you can cut it into cubes. Onion cut into cubes.

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

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

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

6. Add vegetable oil, stir everything well. Place the pan 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, put the salad into clean jars, cover with lids and sterilize in hot water. Roll up the lids tightly, turn over and leave until completely cool.

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 to the salad. It is very easy to remember the amount of ingredients - for 1.5 kg of green tomatoes there is 0.5 kg of other vegetables.

Ingredients:

green tomatoes - 1.5 kg
carrots - 0.5 kg
onions - 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 use minimal salt, but adjust to taste)

Chop the vegetables. Again, I repeat - you can cut it as you please, the shape doesn’t matter. But in this recipe we cut green tomatoes, onions and bell peppers into half rings, and grate the carrots on a coarse grater.

2. Red tomatoes need to be ground to a porridge state. You can grate it, or you can put it through a meat grinder, or it’s even more convenient to grind it using a blender. Choose the method yourself.

3. Place all the vegetables in a deep saucepan and put on fire. Bring to a boil, add salt and sugar. Simmer the salad for about 1 hour over low heat, covered. 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 the jars with the finished salad in boiling water. Be sure to boil the jar lids for a few minutes. After you cover the salad with lids, turn the jars upside down.

Green tomato salad without sterilization - a recipe for the winter

Preparations for the winter can be preserved without sterilizing the preparations themselves. To do this, you just need to pre-sterilize the jars and lids. But this method is only suitable for preparations that we heat treat, that is, 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 jars of salad 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. Chop the greens. Place in a saucepan, add salt, sugar and vinegar. You can adjust the amount of vinegar at your discretion.

2. Mix all this beauty well and leave to marinate at room temperature for 24 hours. During this time, the vegetables will release juice and become softer.

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

It is advisable to store such preparations in the 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 preparation for an additional 20 minutes.

Delicious salad of green tomatoes for the winter with garlic

A simple and nutritious salad that uses only green tomatoes and garlic. And if you have unripe tomatoes left at the dacha, then use this recipe.

Ingredients:

green tomatoes - 4 kg
chopped 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 parts. Place them in a deep bowl. Add all the ingredients at once - salt, sugar, vinegar, vegetable oil.

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

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

4. Place the juicy salad in clean jars and sterilize for 15-20 minutes. And if you don’t want to preserve, then simply cover the preparations with plastic lids as in the previous recipe.

Delicious green tomato salad for the winter in Georgian style - video

I liked this salad for its beauty. I’ll be honest: I haven’t prepared it myself, but I think you’ll like it too.

I hope that I still have time before the end of seasonal preparations and that you will want to prepare 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 happily treat them to these delicious salads, and they don’t believe that all these are from those tomatoes that they wanted to throw away.

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

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, which is 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 the 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. It is best to fry green tomatoes in corn flour and egg. Fried Green Tomatoes is a simple recipe that will surprise your family or even your guests. If you have unused unripe tomatoes left, be sure to make preparations from green tomatoes. Recipes will help you cook original dishes and twists with a wide variety of flavors - salty, sweet, hot, spicy. There are many ways to prepare green tomatoes for the winter. The recipes here can be listed as follows: salted 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 - to store such green tomatoes in a cool, dark place. Moreover, even in a cold saline solution it is possible to preserve green tomatoes. The recipe can use a variety of canning containers. There are green tomatoes in a pan, 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 prepare an excellent ready-made snack, here is a recipe for stuffed green tomatoes. This recipe for delicious green tomatoes will be appreciated by lovers of strong alcoholic drinks. Like the very popular recipe for Korean green tomatoes, spicy, like all Korean salads. Have you ever tried stuffed green tomatoes with cheese? Highly recommended.

Some of the most popular are barrel green tomatoes. The recipe for green barrel tomatoes does not have to be used for pickling tomatoes in barrels; jars will also work. The recipe for pickling green tomatoes contains ingredients such as salt, water, dill, black and allspice, dill seeds, horseradish. Spicy lovers also use a recipe for green tomatoes with garlic and red pepper. There is also a recipe that will show you how to make green tomatoes recipes quickly. 5-7 days - and the pickled green tomatoes are ready. The resulting green tomatoes are finger-licking good. The recipe is simple, the result is quick and tasty. Just don’t add water, this is how you need to quickly marinate green tomatoes. Winter recipes will require longer aging and more vinegar. And don't forget about garlic if you like spicy green tomatoes. A recipe for pickled green tomatoes - for lovers of tomatoes with soda. The main thing here is to place the tomatoes tightly in a barrel or bucket, and add spices to each layer so that the green tomatoes are well saturated with them. Preservation, as the recipes suggest, will take about two weeks, after which the green tomatoes will be ready to eat. A delicious snack, completely ready to eat - marinated 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 prepare not only snacks and vegetable dishes, but even green tomato jam. The recipe for this jam will diversify your traditional sweet preparations for the winter. So get ready green tomatoes. Recipes with photos will help you prepare many dishes from them for a wide variety of tastes.

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

For the first time, green tomatoes were used for food in villages. The fact is that a tomato is a vegetable that loves heat. It’s not uncommon for the garden to be full of green tomatoes at the beginning of September, but it’s already getting cold outside. In such a situation, there is a high probability that the tomatoes will not ripen. A green tomato salad for the winter is the best solution to prevent the tomatoes from spoiling, but it is also a delicious appetizer at the holiday table.

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

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

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

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

Ingredients:

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

Preparation:

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

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

Ingredients:

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

Preparation:

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

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

Ingredients:

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

Preparation:

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

This salad didn’t get such a funny name by chance. It has a very pungent taste, as a result of which it cannot be consumed as an independent dish, however, it will simply be an excellent addition to the main dish. In addition, “Tear Your Eye Out” will do an excellent job as a snack.

Ingredients:

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

Preparation:

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

Garlic salad has a rather spicy taste. It is best consumed with meat and fresh bread.

Ingredients:

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

Preparation:

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

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

Ingredients:

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

Preparation:

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

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

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

Now let's start cooking the marinade:

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

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

Ingredients:

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

Preparation:

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

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

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

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

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

Ingredients:

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

Preparation:

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

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

Ingredients:

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

Preparation:

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

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

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

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

When preparing this salad Special attention It's worth paying attention to the last layer. It must be made from tomatoes. Due to the fact that this salad will be filled with water, which will then need to be drained, then last layer the greenery may simply merge.

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

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

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

Now we return to our filled jar.

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

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

Ingredients:

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

Preparation:

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

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

Ingredients:

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

Preparation:

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

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

Ingredients:

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

Preparation:

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

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

Ingredients:

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

Preparation:

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

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

Ingredients:

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

Preparation:

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

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

Ingredients:

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

Preparation:

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