Green tomatoes for the winter. Green tomato salads for the winter

17.10.2019

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

Recipe 1 – “Motley Fair”

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

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

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

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

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

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

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

Recipe 3 – “hunting” version of blockage

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

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

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

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

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

Simple Green Tomato Salad

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

Take:

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

Step-by-step recipe with photos:

Divide the tomatoes in half and cut into semicircles.

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

Cut the onion into large half rings.

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

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

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

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

Pour in vinegar.

Splash some oil.

Add citric acid. IN last time stir the snack.

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

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

Georgian green tomato salad - delicious recipe

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

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

Preparation:

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

Green tomato and bean salad for the winter

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

Prepare:

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

How to prepare a delicious salad with green beans:

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

Salad with tomato paste without sterilization - delicious recipe

You will need:

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

We preserve:

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

How to make a green tomato appetizer with rice

The salad can be used as an independent dish.

You need to prepare:

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

Let's prepare a delicious salad:

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

To the collection of your recipes

Danube salad with onions, carrots, green tomatoes

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

You will need:

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

How to make a delicious salad for the winter:

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

Donskoy salad of green tomatoes and cucumbers - very tasty

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

Take:

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

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

Step-by-step cooking recipe:

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

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

Korean salad recipe video

Spicy “Cobra” salad from green tomatoes for the winter

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

You will need:

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

How to prepare the salad:

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

“Hunter” salad with cabbage for the winter

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

You will need:

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

Preparation:

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

Green or brown tomatoes are infrequent guests on tables. They ripen late. But for homemade preparations, choosing such tomatoes is a pleasure. They are dense, juicy and have a pleasant sourness.

But you can add not just tomatoes, but the whole salad at once. This turns out to be richer in taste and vitamins. A jar of this salad will complement both everyday and festive table cold winter. And sometimes the bookmarks are so tasty that they are eaten before winter.

General cooking principles

Since tomatoes are cut into salads, they can be taken in absolutely any size. The main thing is that there are no spoiled or unripe fruits. They are not only not tasty, but also dangerous.

It is imperative to sterilize jars and lids with any in a convenient way: in the oven, microwave, steamed or using a kettle. The stowing procedure is standard in everything: chop the vegetables, season, let it brew or stew, then put it into storage.

Green tomato salad for the winter “Delicious”

Cooking time

calorie content per 100 grams

Simple ingredients and extraordinary taste are the main advantages of this salad. And how bright he is!

How to cook:

Tip: if you use pepper different colors, the salad will look brighter and more appetizing.

Korean variation of salad

The piquancy and special cutting of all salads in Korean allow you to immediately be sure that it will be delicious!

How much time - 1 hour 20 minutes.

What is the calorie content - 49 calories.

How to cook:

Place the jars to sterilize;
Remove the skin from the carrots and grate them using a Korean salad grater. As a last resort, cut very thin into strips;
Wash the bell pepper, remove its stalk with seeds, cut into strips;
Cut the peeled onion into half rings rather thinly;
Remove the skins from the garlic and pass it through a press;
Chop the hot pepper very finely, without using the seeds;
Washed tomatoes without stems must be cut into half rings, not too thin;
Mix all these components together and add spices;
After this, stir in butter, sugar and vinegar, salt everything;
Cover the mixed mass with a lid and leave for about forty minutes;
After this, use a spoon to fill the jars with vegetable mass;
Cover with a lid and sterilize for about fifteen minutes if the jars are half-liter;
After this, roll it up and let it cool slowly in a warm place, after which you can store it in the pantry.

Tip: the amount of hot pepper can be reduced if children also eat the snack.

Green tomato caviar

This caviar can be served as a side dish, and it is simply delicious spread on bread.

How long is it - 2 hours.

What is the calorie content - 74 calories.

How to cook:

Wash all vegetables thoroughly;
Remove the skins from the onions and peel the skins from the carrots;
Pass all products through a meat grinder: tomatoes without stems, carrots, onions, bell peppers without seeds;
Mix the products together and add salt to them, be sure to sugar them;
Place the mixture on low heat. Cook for about an hour and a half, stirring occasionally;
Ten minutes before the end you need to pour in the oil, pepper, add vinegar, stir;
Spoon the caviar into sterilized jars, screw on the lids, and let cool under a blanket;
Store in a cool place.

Tip: for a more original taste, sunflower oil can be replaced with corn or sesame oil.

Winter salad in a slow cooker

A fairly quick option for an easy winter bookmark that saves all your vitamins and your time.

How long is it - 40 minutes?

What is the calorie content - 52 calories.

How to cook:

Wash the tomatoes and cut them into quarters, removing the stems;
Peeled carrots must be coarsely grated;
Chop the onion with a knife without peeling;
Cut the washed pepper into long strips, and its seed pod should be discarded;
Mix all these ingredients and transfer to a multicooker bowl;
Place a whole chili pepper somewhere in the center;
Select the “Extinguishing” mode with a timer no more than twenty minutes;
Sprinkle salt and sugar on top, pour in vinegar, oil, you can pepper the whole mass, mix lightly and close with a lid;
Sterilize the jars at this time;
After the multicooker beeps, immediately put the caviar into jars, close them and let cool under a towel. Then store in the refrigerator.

Tip: the salad can be eaten immediately; it goes especially well with boiled potatoes.

Georgian salad for the winter

The ideal collection of spices “khmeli-suneli” goes well with almost all dishes, and vegetable ones are no exception.

How long is it - 1 day.

What is the calorie content - 63 calories.

How to cook:

Wash the tomatoes and cut them in half, then cut into thin slices. Sprinkle a pinch of salt on top;
Cut the peeled onion into thin half rings;
Remove the stem from the pepper, remove all the seeds, cut it into thin strips;
Finely chop the bitter pepper without seeds;
Finely chop the greens with peeled garlic;
During this time, the tomatoes should have released their juice, it should be drained, the slices themselves should be squeezed out very carefully, maintaining their shape;
Mix them with the rest of the products, add spices, add more salt;
Then pour in the oil and vinegar, mix carefully with a spatula again;
Transfer to a saucepan and place a weight on top using a plate and a jar of water. Leave for a day;
After this, place in small jars and sterilize them for fifteen minutes, close the lids and store in the pantry.

Tip: you don’t have to sterilize the salad, but then you’ll have to store the jars in the refrigerator.

Tomato-cabbage salad

An excellent option for late autumn sunsets. It's never too late to stock up on salads!

What time is it - 14 hours.

What is the calorie content - 38 calories.

How to cook:

Wash the tomatoes and cut them into small slices, preferably cutting out the stems;
Remove the first two or three leaves from the cabbage, wash the head of cabbage, and chop it quite thinly;
Cut the pepper into strips, removing its stem and seeds in advance;
Mix everything, add salt and stir again;
Place a plate on top and place a jar full of water on it. Leave the vegetables under this pressure for at least eight hours;
The juice that has come out from under the vegetables must be drained;
After this, add sugar to the products, pour in vinegar, add a mixture of peppers;
Mix everything and put on fire in a saucepan. Simmer for about ten minutes, remembering to stir;
Sterilize the jars and place the vegetable mixture tightly in them;
Then move the containers with the lids on and sterilize them in a saucepan or oven for about twelve minutes, close and store in a cool place.

Tip: if the salad is not sterilized, it can stand in the refrigerator for three months without spoiling.

Almost all bookmarks can be stored indoors, as long as the room temperature never exceeds 20 degrees. In the summer, be sure to put everything in the refrigerator if you don’t have a basement. It is advisable not to store such preparations for longer than a year.

Adding hot pepper, garlic, table vinegar, citric acid and other natural preservatives extends shelf life. If you do not use them, it is not recommended to store the salad for longer than three months. In addition, without preservatives, it can only be stored in the refrigerator or on a consistently cold balcony.

It is important not to overcook the tomatoes; you need to handle them carefully. Then they can maintain their firm and crispy texture. Otherwise, preparing such salads requires a minimum of skills and knowledge. The taste is always amazing! Experiment with spices, add other seasonal vegetables and enjoy the literally jumping vitamins of this mouth-watering salad.

Green tomatoes are not at all an offensive fiasco in the cold summer, but a real godsend for those who love to prepare various salads for the winter. Green tomato salads for the winter have long won well-deserved fame in our families. If you have not prepared such salads before, our recipes and tips will help you prepare delicious green tomato salads for the winter.

In order to prepare green tomato salads for the winter, you will need a standard set of accessories, vegetables (and, of course, green tomatoes!), several recipes and a little patience. For cooking salads, a wide pan or basin is best suited, copper is better, but aluminum will also do. Enameled dishes are not suitable for cooking salads; they burn to the bottom, spoiling the taste and aroma of the dish.

If the recipe involves sterilizing jars of salad, you will need a wide saucepan with a towel on the bottom to prevent the jars from bursting when heated.

For preparing salads, you need to use regular rock salt. Not “Extra”, not iodized, the simplest salt. Otherwise, you risk losing all your workpieces.

It's all about the recipes. There are many of them, so our site has selected the most delicious and uncomplicated ones.

Salad with green tomatoes “Danube”

Ingredients:
1 kg green tomatoes,
1 kg sweet pepper,
1.4 kg cucumbers,
500 g onions,
1 hot pepper,
2 tbsp. salt,
5 tbsp. Sahara,
200 ml vegetable oil,
50 ml 9% vinegar.

Preparation:
Prepare and cut the vegetables: tomatoes into slices, cucumbers into half circles or quarter circles, pepper into strips, hot pepper into small cubes, onion into half rings. Place all the vegetables in a saucepan, add salt and sugar, add vegetable oil and vinegar, stir and place on low heat. Stirring constantly, bring to a boil and cook for 5 minutes. Place the hot salad in sterilized jars and roll up. Turn it over onto a blanket, wrap it well and let it cool for 1-2 days.

Sweet and sour salad green tomatoes, carrots and onions

Ingredients:
3 kg green tomatoes,
1 kg carrots,
1 kg of onion,
1 stack vegetable oil,
½ cup water,
2 tbsp. salt,
1 stack Sahara,
½ cup 6% vinegar.

Preparation:
Cut the tomatoes into slices, grate the carrots on a coarse grater, cut the onion into half rings. Place all the vegetables in a bowl for cooking salads, add salt, sugar, water and vegetable oil, mix and leave for 2-2.5 hours so that the vegetable mixture releases juice. Stir a couple of times. Then place the bowl with the salad on the fire, bring to a boil and simmer over low heat for 25 minutes. Place the hot salad in sterilized jars, roll it up, turn it over and wrap it until it cools completely.

There is an opinion that sterilized products are stored much better. If you do not have the opportunity to load all your green tomato salads into cool cellars for the winter, it is better to use the following recipe.

Green tomato salad without vinegar (with sterilization)

Ingredients:
2 kg green tomatoes,
500 g carrots,
500 g onions,
500 g sweet pepper (preferably multi-colored),
2 heads of garlic,
1 bunch of greens,
1 stack vegetable oil,
½ cup Sahara,
3 tbsp. salt.

Preparation:
Cut the tomatoes into slices sweet pepper and onions - in half rings, chop the carrots into thin circles. Finely chop the garlic with a knife and chop the greens. Place all the vegetables and herbs in a bowl, mix and leave for 6-7 hours. Add salt and sugar. Separately, heat the vegetable oil and pour it into the bowl with the vegetables. Mix thoroughly and place in sterilized jars. Cover the jars with boiled lids, place in a wide saucepan, fill with boiling water up to the hangers and put on fire. Sterilize from the moment of boiling for 15 minutes. When the time is up, roll up the jars, turn them over, wrap them and leave until cool.

Salad "Bright"

Ingredients:
2 kg green tomatoes,
1 kg of sweet multi-colored peppers,
1 kg carrots,
1 kg of onion,
500 ml water,
250 ml 9% vinegar,
250 ml vegetable oil,
160 g sugar,
3 tbsp. salt.

Preparation:
Wash, peel and cut all the vegetables: tomatoes into slices, sweet peppers into strips, onions into half rings, grate the carrots on a coarse grater. Combine water, oil, salt and sugar in a saucepan to cook salad. Place on the fire, bring to a boil and add vegetables to the pan. Stir, bring to a boil, cover with a lid, reduce heat and simmer for 10 minutes. After time, add vinegar, mix well and place hot in sterilized jars. Immediately roll up, turn over and wrap until completely cool.

We also have recipes for fiery salads that will appeal to all thrill-seekers. The seeds from hot peppers can be left in place to add more bitterness and spiciness to your preparation.

Spicy salad of green tomatoes, garlic and hot peppers

Ingredients:
2-2.5 kg of green tomatoes,
3 large heads of garlic,
2-3 chili peppers,
100 ml table vinegar,
3 tbsp. salt,
3 tbsp. Sahara.

Preparation:
Cut the tomatoes into small slices, pepper into circles, you don’t have to remove the seeds, this will make the appetizer even spicier. Pass the garlic through a press. Combine all ingredients and leave for 30-40 minutes to form juice. Stir, place in sterilized jars so that there is enough juice in each (place in 2-3 jars at once). Roll up the boiled lids. The workpiece should be stored in a cool place.

Green tomato caviar

Ingredients:
3 kg green tomatoes,
1 kg carrots,
500 g onions,
5-7 pods of sweet pepper,
3 pods of hot pepper (to taste),
250 ml vegetable oil,
150 ml mayonnaise,
150 g sugar,
2 tbsp. salt,
2 tsp ground black pepper,
3 tbsp. 70% vinegar.

Preparation:
Pass all vegetables through a meat grinder or chop in a food processor or blender. You don't have to remove the seeds from hot peppers. Add salt and sugar to the mixture, stir and put on fire. Bring to a boil, reduce heat and simmer for about an hour. Stir occasionally to prevent burning. When time is up, add to vegetable mixture ground pepper, mayonnaise, vegetable oil and vinegar, stir and simmer for another 15 minutes. Place in sterilized jars, roll up, turn over, wrap.

And finally - interesting recipe salad that combines autumn vegetables and apples.

Salad with green tomatoes “Autumn greetings”

Ingredients:
500 g green tomatoes,
1 kg cucumbers,
500 g apples,
500 g zucchini,
200 g garlic,
100 ml vegetable oil,
50 g sugar,
40 g salt,
100 ml apple cider vinegar.

Preparation:
Cut tomatoes, cucumbers and zucchini into slices or quarters. Cut the apples into slices. Chop the garlic with a knife. Combine all the ingredients in a saucepan for cooking salad, stir and put on fire. Bring, stirring, to a boil, cook for 10 minutes and place in sterilized jars. Roll it up, turn it over, wrap it up.

Try making our green tomato salads for the winter, you definitely won’t regret it!

Happy preparations!

Larisa Shuftaykina

Good afternoon dear friends. Sometimes it happens that at the end of the season there is huge amount unripe tomatoes. And looking at this picture, I think that many people’s hearts are bleeding. Well, it’s a shame to leave tomatoes, even green ones, to spoil. How much effort and labor was invested in raising them.

But I hasten to please you, even from green tomatoes you can make an excellent salad for the winter. So not even alone green tomato it won’t go to waste, we’ll put everything into action. You can safely pick green tomatoes from the garden beds and cook them winter salads for the winter. The recipes are truly worthy of your attention and there are some that are simply finger licking good. I think that many have heard about such recipes or perhaps even tried them, but they did not dare to cook them themselves. Now the moment has come and it’s time to prepare delicious salad for the winter from green tomatoes.

At the end of the summer season, there is already so much prepared that there is no place to put it, but you still don’t have such a salad. The salad turns out very tasty. You will especially like it as a pleasant snack. Men will appreciate your efforts at the festive table.

Ingredients.

Green tomatoes 2.5-3 kg.
1 head of garlic. (more can be done if desired)
0.5 cups 9% vinegar.
150 ml. vegetable oil.
125 salt.
125 sugar.

Cooking process.

1. Wash the collected tomatoes thoroughly and sort them for spoilage. Then cut each into 7-8 pieces.
2.Pass the garlic through a press.
3. Place the chopped tomatoes in a saucepan, add garlic, salt, sugar, vinegar and vegetable oil. And mix well. Leave for 20-30 minutes for the vegetables to marinate.
4.After marinating, the salad can be placed in sterilized jars and covered with lids. This salad can also be served immediately as an appetizer at the table.

Incredibly delicious green tomato salad recipe

Bon appetit.

A simple recipe for green tomato salad for the winter

With the arrival of autumn, the marathon of preparing salads and twists does not stop, but simply switches to new level. In the fall, you can continue to prepare salads from green tomatoes or prepare them. In September, some varieties of pears ripen, and you can also make jam from them. But we will talk about green tomato salad.

Ingredients.

3 kg green tomatoes.
1.5 kg. Carrots.
1.5 onions.
300 ml. sunflower oil.
250 ml. table vinegar.
3 tablespoons of salt and the same amount of sugar.
2-3 bay leaves.
A pinch of peppercorns.
Allspice black pepper to taste.

Cooking process.

1.Wash and cut into 7-8 pieces
2. Three carrots on a grater.
3.Chop the onion into small cubes.
4.Place all ingredients in a bowl, add spices, vinegar, sunflower oil. Stir and leave for an hour. Stir every 15-20 minutes.
5.Next divide into jars. Place the jars in a saucepan with warm water, cover with lids and sterilize for 30 minutes.
6.After screwing the lid on tightly, stack the jars upside down and wrap them up. Keep the jars in this position until they cool completely.
7.Afterwards you can transfer it to a cool place for long-term storage.

Green tomato salad recipe without sterilization

The salad is prepared simply and tasty, so in the fall I think you will also need this simple recipe for a quick salad for the winter from green tomatoes.

Ingredients.

Carrots 1 kg.
Onion 1 kg.
Green tomatoes 2.5-3 kg.
Bell pepper 1-1.5 kg.
Coarse salt 100 gr.
Sugar 100 gr.
Vegetable oil 250 ml.
Table vinegar 100 ml.

Cooking process.

So let's start preparing the salad.
1. The tomatoes are washed, sorted and everything that might not be to your liking is cut out, namely dark spots and signs of spoilage. After this, cut the tomatoes into circles, and then divide the circles into quarters.
2.Cut the carrots into thin slices.
3.Bell pepper strips. After removing the tails and seeds first.
4.After collecting all the ingredients except vinegar in one large saucepan, mix and leave for 15-20 minutes. This time is needed for the vegetables to release their juice.
5.The next step is to put the pan on the stove and after boiling, cook our salad for 15-20 minutes over low heat.
6. 3 minutes before turning off, pour in vinegar and stir.
Turn off the heat under the pan and carefully place the salad in sterile jars. It is better to take small jars up to 1 liter.
7. This salad stores very well even at room temperature and retains its taste and aroma for a long time. Bon appetit.

Instant spicy green tomato salad for eating

You can also prepare a salad of green tomatoes not for long-term storage, but to serve it when ready. The percentage of spiciness can be adjusted according to your taste preferences.

Ingredients.

Green tomatoes 1 kg.
1 hot pepper.
2-3 bell peppers.
3-4 cloves of garlic.
Half a bunch of parsley and dill.
2 tbsp. spoons of vegetable oil.
2 tbsp. spoons of table vinegar.
2 tbsp. spoons of sugar.
1 tbsp. spoon of salt. (we take coarse salt).
3-5 peas of allspice black pepper for flavor.

Cooking process.

1.Cut the tomatoes into slices.
2.Remove the seeds and tail from the hot pepper.
3.Next you will need to grind the following ingredients in a blender or meat grinder: hot and sweet peppers, garlic, and all the herbs.
4.Pour vegetable oil, salt, sugar, ground peppercorns and vinegar into the resulting slurry. Stir until the salt and sugar are completely dissolved.
5.You can warm it up a little, but then pour in the vinegar after removing it from heating.
6. Pour this dressing over the green tomatoes and mix well. Let it brew for about a day and you can serve.
7.This salad can also be put into jars and closed for the winter. It turns out very unusual and tasty. Bon appetit.

Green tomato and cabbage salad recipe

Ingredients.

Green tomatoes 2 kg.
Cucumbers 2 kg.
Fresh cabbage 1.5 kg.
Sweet pepper 2 kg.
Onion 500 gr.
Garlic 1 head.
Vinegar 100 ml.
vegetable oil 2 tablespoons per 1 liter of prepared salad.
Greens to taste.

Cooking process.

1. Cut the tomatoes into slices.
2. Pepper and carrots in strips.
3.Cut the onion into small cubes.
4. Finely chop the greens and cabbage.
5. Place the chopped ingredients in a saucepan, add salt, sugar, chopped garlic, vegetable oil. 6. Stir and leave at room temperature for 2-3 hours.
7.After the salad is infused, it will give a lot of juice. We take sterile jars and place the salad in the jars almost to the top, but leave room for the resulting brine.
8.Cover with lids and place in a saucepan with warm water and sterilize the salad for 20-30 minutes. Then we seal the lids tightly using a special key.
9.After cooling, the salad can be transferred to a cool place without sunlight for long-term storage.