Recipes for green tomato salads for the winter: delicious preparations. Spicy green tomatoes for the winter - salt and marinate for future use

19.10.2019

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

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

I made 1 kg of tomatoes (that’s how many I had left after salting), so it won’t be difficult to calculate for a larger quantity. I got about 2 liters of ready-made salad.

Cut the tomatoes in half and then into thin slices, immediately salt the tomatoes with 1 tsp. salt, and during the cutting process I stir in large capacity. While I’m chopping the other ingredients, the tomatoes will be salted and release their juice, then you need to drain it and squeeze it out a little “without fanaticism” so as not to crush the tomatoes.

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

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

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

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

Excess salad can be placed in jars, sterilized and sealed.

Recipe 2: delicious green tomato salad with nuts and garlic

Green tomatoes - 3 pieces
Nuts - 200 Grams
Onion - 1 piece
Garlic - 3-4 cloves
Fresh herbs - To taste (parsley, cilantro)
Spices - To taste (fenugreek, hot pepper, coriander, salt)
Vegetable oil - 1 tbsp. spoon
Vinegar - 6 tbsp. spoons
Salt - To taste

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

Drain the tomatoes in a colander and add coarsely chopped onion.

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

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

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

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

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

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

To this juice we add sugar, vegetable oil and vinegar (as much as needed in jars), pepper and bay leaf to taste; if you like it spicy, add more, and if not, then less.

And put the juice on the fire, when it boils you need to pour the boiling water into the vegetables, mix gently and put everything to cook together. Cook the salad for 30-40 minutes.

Prepare the jars in advance; they need to be washed and sterilized. We put the finished hot salad into jars, roll it up, turn it upside down, wrap it in something warm and let it cool in this position. After cooling, the salad of green tomatoes with carrots and onions is ready to eat.

Recipe 4: Green Tomato Salad with Garlic

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

1. Wash green tomatoes thoroughly under running water, dry, cut out the junction with the stalk. Cut the vegetables into medium-sized slices and place in a bowl.

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

3. Wash the parsley, dry it, and finely chop it with a knife.

4. Wash the hot peppers, dry them, remove stems and seeds, chop (pass through a press or finely chop with a knife).

The quantity of this product is at your discretion. If desired, hot pepper can be replaced with ground red pepper or not added at all.
5. Add chopped garlic, hot pepper, sugar, salt, a mixture of peppers and table vinegar to a bowl with tomatoes. Mix the vegetable mixture well until the sugar and salt crystals are completely dissolved.

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

7. After 1-2 days, remove the bowl of salad from the refrigerator, stir the food, put it in a salad bowl and serve.

To prepare this salad, I recommend using hot red peppers. It is in this case that the food will look brighter and more appetizing. In addition to parsley, you can use any other herbs to your taste, for example, dill or celery. In this case, greens can be added both during the cooking process and immediately before serving.

Recipe 5: making green tomato salad in a slow cooker

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

It’s delicious, it’s very tasty both cold and freshly prepared, still hot and with bread.

Peel the onion and chop it into small pieces. Pour vegetable oil into the multicooker bowl and add the onion.

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

Wash the bell pepper and cut into strips.

Peel the garlic and cut into slices; I had a small head, weighing 15 grams. Cook the vegetables for 10 minutes on the “fry” setting.

Wash and cut the tomatoes as desired, and place them in the slow cooker.

Cook on the “stew” mode for 1 hour, add salt and a little sugar. During cooking, the vegetables will release a lot of juice; if you don’t like it, you can evaporate and lightly fry the vegetables using the “fry” mode.

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

Recipe 6: Green Tomato and Pepper Salad

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

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

Cut tomatoes into slices

put in a bowl with a lid, or in a jar and fill with the resulting mixture,

Mix well, cover with a lid and place in the refrigerator for a day.
Take it out, put it in a salad bowl and sprinkle with parsley. Very tasty! It can be stored for a long time, but we eat this amount in 2 days.

Recipe 7: salad of green tomatoes, carrots, garlic

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

500 g green tomatoes
carrots-3 pcs
onion - 2 pcs.
vegetable oil-3 tbsp
garlic-5 cloves
hot pepper - 1 piece
parsley, salt, pepper

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

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

Recipe 8: Green Tomato and Cucumber Salad

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

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

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

Recipe 9: Green Tomato Salad with Cabbage

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

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

Yield: 1 liter of prepared salad.

Add sugar to vegetable mixture apple cider vinegar, black and allspice peas. Place the pan on the fire, bring to a boil and cook for 10 minutes over low heat. Glass jars wash well, sterilize in a hot oven or steam for 10-12 minutes, put the prepared hot mixture in them, compacting well. If storage outside the refrigerator is intended, it is necessary to sterilize half-liter jars in boiling water for 10-12 minutes, liter jars for 15-20, then roll them under iron caps. I cover with a plastic lid, cool at room temperature and put the salad in the refrigerator.

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

Recipe 10: quick green tomato salad

I have been preparing green tomato salad using this recipe for about 20 years. The whole family loves it, the salad is very tasty and aromatic, a little reminiscent of stuffed green tomatoes, but easier to prepare. Minimum ingredients quick cooking and amazing taste!

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

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

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

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

Wash the tomatoes and cut into small slices.

Add chopped bell pepper, hot pepper, finely chopped herbs and garlic, passed through a garlic press.

Mix everything and place tightly in a 3-liter bottle or liter jars.

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

Pour the marinade over the salad.

Depending on what kind of marinade you use, cold or hot, the taste, speed of preparation of the salad and its shelf life will depend.
If you pour boiling marinade over the salad, then you can treat yourself to it as soon as everything cools down. Of course, it tastes better if you let it sit in the refrigerator for another hour. Store the salad in the refrigerator.
If you want to prepare this salad for the winter. Pour boiling marinade over it and sterilize for 20 minutes. Afterwards, seal the jars. The taste of canned salad will be a little milder than fresh.
If you pour the salad hot, 60 -80 degrees with marinade, then after everything has cooled, let the salad brew for 8-10 hours at room temperature, and only then put it in the cold. This salad will be crispier than the previous one and its taste will be brighter.
If you pour the marinade that has cooled to room temperature over the salad, then you need to leave it for at least a day, but this salad can be stored in the refrigerator for more than a month.

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

A real housewife can make a real culinary masterpiece out of any product. Surely everyone knows that tomatoes without sun will not acquire the desired color. In the shade, green fruits will remain green, but this is not a reason to throw them away. In this form they are definitely not suitable for eating, but if you preserve them, they will turn out very appetizing.

Oh, what kind of winter could it be without summer preparations? It takes a lot of work during the warmer months to be able to enjoy canned food in the winter. If you want to cook unripe tomatoes in a jar for the winter, you should definitely know the canning recipe. This task is quite difficult, but it is better to push yourself and stock up for the winter than to throw away whole tomatoes.

Salad with green tomatoes, garlic and pepper

This cooking method is in great demand in the Caucasus. The appetizer will go perfectly with meat dishes, which in Georgia are prepared for any holiday.

Ingredients:

unripe tomatoes 1.5 kg.
pepper 0.3 kg.
garlic 2 medium heads.
refined oil 100 ml.
no onion large size 3 pcs.
vinegar 9% 85 ml.
seasonings
green.
salt to your taste, but not less than one tbsp.

Preparation:

Wash the tomatoes and cut them into slices. Transfer to a deep bowl and mix with salt. Press down with a plate so that the tomatoes release their juice, and put in the refrigerator for several hours. Then remove the resulting liquid.

Peel the onion and chop finely. Fry it with spices in a closed frying pan for about 4 minutes over moderate heat. Then add the pepper and move the whole mass to the tomatoes, pour out the oil as well. Chop the greens, add garlic to the tomatoes, and stir.

The vinegar must be boiled and then poured over the vegetables. Fill the vegetable mixture, put it in a cool place, wait for the tomatoes to marinate. After 48 hours, the salad will be completely ready. Don't forget to stir the contents a couple of times a day.

Green tomato and cucumber salad

Delicious salad from vegetables for the winter.

Ingredients:

cucumbers 1 kg.
green tomatoes 0.5 kg.
zucchini 0.5 kg.
apples 0.5 kg.
garlic 200 g.
refined oil 100 ml.
granulated sugar 50 g.
tarragon 50 g.
apple cider vinegar 100 ml.
salt at least 40 g.

Preparation:

We wash all the fruits and chop them into small pieces. Remove the core from the apples and cut into slices. Peel the garlic and chop it smaller, do the same with tarragon. Mix the ingredients in a large bowl, add salt, sugar, refined oil and vinegar. Mix the mixed vegetables thoroughly.

We put it on the fire and wait until the ingredients boil, then keep it on the stove for about 10 minutes. Immediately distribute the salad into jars and roll it up hot.

Spicy salad with green tomatoes

If you are a fan of spicy sensations, then prepare a salad for the winter using this recipe. Be sure that someone in your family will definitely like this dish.

We will need:

sweet pepper 1.2 kg.
green tomato 2.5 kg.
garlic 0.3 kg.
hot pepper 300 g.
parsley 300 g.

For the marinade:

red tomatoes 2 kg.
refined oil 2 cups.
vinegar 5% 1 tbsp.
sugar 200 g.
salt 130 g.

Preparation:

We wash the vegetables and let them dry. Unripe tomatoes should be cut into 2 parts. If the fruits are large, then divide into quarters. Remove the seeds from 2 types of peppers and cut them into strips. Press the garlic through a press. Chop the parsley.

Cut the red tomatoes for the marinade and place them in a container that is resistant to high temperatures. Add oil, vinegar, sugar and salt.

Place the pan on maximum heat; as soon as the contents boil, keep it on the stove for about 2 minutes. Add chopped vegetables and herbs to the marinade. The mixture should boil for 15 minutes, don’t forget to stir. After cooking, the salad should be placed in jars and rolled up immediately. We wrap the jars and place them upside down. Tomatoes should be stored in a dark place.

Korean green tomatoes: the most delicious recipe

Turning green tomatoes into an appetizing salad is not difficult at all. Thanks to this method, you can enjoy canning during the cold season. A salad with lots of vitamins comes in handy in winter, when fresh vegetables are nowhere to be found.

Ingredients:

sweet pepper 2 pcs.
green tomatoes 1 kg.
garlic 1 small head.
refined oil 50 ml.
vinegar 9% 50 ml.
red pepper (if you like).
green.
sugar 50 g.
salt at least 30 g.

Preparation:

Wash the vegetables and chop them into thin slices. We wash the pepper, remove the seeds, and cut into strips. Finely chop the greens. Chop the garlic with a knife, but it’s better to use a garlic clove. Pour oil and vinegar over vegetables. Mix the mixture, then add salt, add sugar and mix again. Fill the container with assorted vegetables and seal it. Place in the refrigerator overnight. You can take a sample from the dish now, or leave the jars for the winter.

Video recipe:

Bon appetit!

Salad with green tomatoes and bell peppers

An appetizing vegetable salad that contains many useful substances.

Ingredients:

bell pepper of all colors 1 kg.
green tomato 2 kg.
onions 1 kg.

For the marinade:

refined oil 1 tbsp.
vinegar 9% 1 tbsp.
granulated sugar 80 g.
warm water 300 ml.
coarse salt 50 g.

Preparation:

We wash all the fruits and start cutting. We cut the tomatoes into large slices, make half rings from the onion, and divide the pepper into about 6-7 parts.

Let's start preparing the marinade. Pour water into a bowl, add salt and sugar. Pour in the vinegar and refined oil and stir. Pour vegetables into the marinade, mix the mixture, and close the pan. Let the vegetables stand for 120 minutes.

As soon as the time is up, put the mixture on the stove. Wait until it boils, then reduce the heat and continue cooking the mixture for 10 minutes.

You can safely fill the jar with an appetizing salad and store it until the coldest time. That's when it will be on the table on time.

Delicious salad with carrots and green tomatoes

Ingredients:

green tomato 3 kg.
carrots 1.5 kg.
onion 1.5 kg.
granulated sugar 150 g.
coarse salt 100 g.
refined oil 300 g.
black peppercorns 5 pcs.
vinegar 9% 60 g.
bay leaf 5 pcs.

Preparation:

Wash the tomatoes, remove the green part, and chop them into cubes. We peel the washed carrots and grate them on a large grater. If the onion is large, then cut it into half rings; make smaller onions into rings.

We look for deep dishes, add vegetables, and salt them well. We keep it in this state for at least 10 hours. The juice that forms during this time should be poured into another container, it will be used as a marinade.

Add refined oil, vinegar, sugar to it and put it on the stove. In the process, add bay leaf and peppercorns. Bring the mixture to a boil, stirring regularly. Pour the boiling marinade into the vegetable mixture and stir.

Place the salad on medium heat and cook for about 40 minutes. To prevent vegetables from sticking to the bottom, stir the contents often. As soon as you complete the process, do not wait and fill the container with the finished product. Place the jars upside down and cover them with a blanket. After complete cooling, remove to a cool room. We are waiting for winter to take the sample.

Vegetable salad “Eating”

In this recipe we will be filling tomatoes with a variety of vegetables and seasonings.

Ingredients:

green tomato 3 kg.
carrots 0.5 kg.
bell pepper 0.5 kg
a couple of heads of garlic.
greens (parsley, dill) 1 bunch each.
horseradish leaves 2 pcs.
ground black pepper 1 tbsp.
vinegar 9% 1 tbsp. on the jar.
salt one tsp
sugar one tbsp.

For the brine you will need 1 liter of water and 1 tbsp. salt.

Preparation:

We wash the fruits along with the herbs. Peel the garlic and pass it through a garlic press. We cut the seeds from the pepper, cut it into pieces, and grate the carrots. We make a small cut on top of the tomatoes to remove the pulp with a teaspoon. Then we cut it into small cubes and mix with sugar, garlic, salt and pepper.

We fill the tomatoes with crushed products. Fill the container with tomatoes, put greens between the layers. Add 1 tbsp vinegar to each jar.

Bring water to a boil, add salt. Fill the container with vegetables with brine. We sterilize for 20 minutes, then seal with lids. Place the jars upside down, wrap them up and wait until they cool completely. After this, place it in a cool, dark place for storage.

Hunter's salad with cabbage

A delicious vegetable dish that will become great addition for the side dish. It will be especially appetizing with mashed potatoes.

Ingredients:

green tomato 200 g.
cucumber 200 g.
white cabbage 300 g.
sweet pepper 200 g.
carrots 100 g.
one clove garlic.
greens one sprig at a time.
sunflower oil 2 tbsp.
onion turnip one head.
salt to your taste.

Preparation:

We wash the vegetables and let them dry. Cut the tomatoes into small cubes, pepper into larger cubes large pieces(we first remove the seed part), turn the carrots into sticks, and do the same with cucumbers. Chop the cabbage even larger.

Place the assorted vegetables in a container, add garlic and salt the mixture. Let it brew for about 60 minutes. We put them on the stove and don’t let them boil. When warm, add oil and bite.

Mix the contents and place them in containers, cover with lids. After 10 minutes of sterilization, we seal the salads and turn the jars upside down and wrap them up. If you follow the recipe, you will definitely get crispy, delicious vegetables.

Pickled green tomatoes in a jar

Tomatoes that remain unripe can be pickled in any way. Today we will prepare a delicious salad with unripe tomatoes, which we will fill with delicious filling.

Ingredients:

green tomato 3 kg.
carrots 100 g.
one head of garlic.
onion 3 pcs. medium size.
parsley one bunch.

For the marinade:

vinegar 9% 2 tbsp.
sugar 4 tbsp.
salt 2 tbsp.
a couple of bay leaves.
carnation 3 inflorescences.
black pepper 7 pcs.
allspice 5 pcs.

Preparation:

Wash the parsley and chop it finely when wet. Peel the carrots and cut into slices. Peel the garlic. All tomatoes should be cut into which carrots, chopped garlic and herbs should be placed. Fill the container with vegetables.

Cut the onions into rings, preferably thicker ones, and place them with the tomatoes. Fill the container with boiling water and leave for 10 minutes. Then pour the liquid into a separate container. Pour boiling water over the vegetables again. Add salt, sugar, seasonings to the cooled liquid, bring to a boil, do not reduce heat for another 10 minutes. Turn off the stove and add vinegar to the marinade. We empty the jars of liquid and pour in new boiling marinade. We seal the container.

We wrap the jars, first placing them upside down.

Winter salad without sterilization

Many people remember how quite recently almost all housewives sterilized jars filled with food. This is a rather long and inconvenient process. It’s better to sterilize the containers in advance so that you can simply roll up the salad.

Ingredients:

green tomatoes 6 kg.
carrots 1 kg.
bell pepper 1 kg.
hot pepper 2 pods.
onions 1 kg.
garlic 3 heads.
salt 120 g.
sugar 120 g.
vinegar 9% 250 ml.
refined oil 230 ml.
water.

Preparation:

If you don’t want to spend a lot of time chopping vegetables, then use the technique. This way you will get identical and beautiful pieces.

Tomatoes and red peppers should be cut into cubes. You need to pass carrots, garlic and hot peppers through a grater. Combine assorted vegetables in one bowl, pour in refined oil and place on the stove until it boils. Do not rush to pour a lot of water at once, as the tomatoes will own juice. While boiling, add sugar, salt and vinegar. Turn the heat to low and cook the vegetables for a few minutes. Immediately fill the container with products and seal it.

Video recipe:

Bon appetit!

Salad of ripe and green tomatoes

Quite a tasty and unusual preparation for the winter that you will like. Surely, many people have both ripe and unripe tomatoes in the summer. So they found a use for them.

Ingredients:

red and unripe tomatoes 1 kg each.
sweet pepper 1 kg.
onion 1 kg.
garlic 1 head.
bay leaf.
allspice and peas.
gelatin one pack.
green.
sugar and salt.

Preparation:

Cut the tomatoes, peppers and onions into rings, divide the garlic into small plates. We fill the jar with vegetables one by one, don’t forget about the greens. Be sure to place a bay leaf and pepper in the bottom of each jar. Pour boiling water over the ingredients to release the juice.

Let's start creating the marinade. Stir gelatin in hot water until it dissolves. Pour the liquid from the jars and bring to a boil. Mix with gelatin, keep a little on maximum heat. Pour the finished marinade into jars and seal the containers. We wait for them to cool down, do not forget to turn the container over.

Green tomato caviar for the winter

Nothing brings joy to the table in winter like fresh canned vegetables. It’s worth a little effort in the summer to enjoy your vegetable reserves during the cold season. For example, you can make caviar from green tomatoes!

Today's recipe is quite interesting, thanks to it you will succeed delicious caviar for the winter. If you don’t have enough unripe tomatoes, you can add ripened tomatoes. If you don't have a meat grinder, you can use a grater. Coriander and basil are excellent seasonings. Parsley can be used as a garnish.

Ingredients:

green tomatoes 3 kg.
bell pepper 1 kg.
carrots 1 kg.
onion 0.5 kg.
sugar 100 g.
refined oil 1 tbsp.
vinegar 4 tbsp.
salt one tsp
ground black pepper one tsp.

Step-by-step preparation:

1.Wash all vegetables: tomatoes, peppers, onions and carrots. Peel the onions, remove the top layer from the carrots, cut into cubes. Remove the seeds from the pepper and cut into small pieces. We divide the tomatoes as desired. Vegetable platter pass through a meat grinder.

2. Move the minced vegetables into the pan, add refined oil, salt and pepper. Do not rush to add water, as the vegetables will give juice. You can add a little during the cooking process. boiled water. Leave the mixture on low heat for about 90 minutes.

3.After cooking for an hour or a little more, add vinegar and sugar. In the meantime, you can sterilize the jars, which is a mandatory step.

4. Fill the container with caviar, cover the jars with lids and seal them. We wrap it in a blanket upside down and keep it in this position until the caviar cools down. We store it in the refrigerator or basement.

Video recipe:

Green tomatoes for the winter in jars without sterilization, without vinegar, for storage in an apartment, this is just the dream of every housewife, I recommend this and many other recipes to you.

The most simple recipes green tomatoes for the winter, these are in jars, but the most popular and tasty ones are with garlic, without vinegar, spicy, without sterilization, pickled and even Georgian.

Very soon the cold will come to us, and with it winter. It is during this period of time that we want to remember the taste of summer; our body capriciously asks for vegetables, fruits and berries. So why not treat yourself during the cold and frosty season with pickles, compotes, adjika, salads, etc.

Green tomatoes for the winter - the best recipes

If you have green tomatoes at home, but frost is coming soon and they will disappear anyway, then I advise you to rewrite one of the recipes presented and give your family an excellent appetizer to accompany boiled potatoes.

Many people preserve red tomatoes for the winter, but not everyone uses green ones for processing. It’s a pity that many housewives throw away such vegetables and don’t know how tasty everything turns out. And how insanely delicious a green tomato salad is for the winter.

A simple recipe for preparing tomatoes for the winter

I decided to start describing my delicious and appetizing pickles from the quickest and most accessible way. A simple recipe for pickling green tomatoes for the winter is the most common; most housewives choose this one.

A simple recipe for pickling green tomatoes for the winter consists of the following ingredients:

2 kg green tomatoes.
5 medium cloves of garlic.
Several bay leaves.
A couple of allspice peas.
Liter bucket of water.
No more than 80g of vinegar is needed.
Add a large heaped spoonful of salt.
One and a half spoons of sugar.
Salicylic acid tablet.

In this case, as in other cases, I do not sterilize the seaming jars, do not heat them in the oven and do not hold them over steam. A regular salicylic acid tablet saves me from this.

First of all, we select the tomatoes, throw the rotten ones and those with cracks aside, they can be used to make a tasty winter snack, and we wash our smooth ones.

Throw clean tomatoes into boiling and lightly salted water and let them boil for just a minute. This is necessary so that the bitterness goes away, and our salted green tomatoes for the winter are crispy and rich.

To prepare the marinade, you need to add all the other ingredients to the water, except bay leaves and peppercorns, we put them at the bottom of the jar. While the marinade is heating and boiling, put the tomatoes in a jar, and then fill them with boiling brine. Immediately screw on the lid and turn the canned jar upside down. Be sure to wrap your snack for a day to ensure it survives into winter.

A simple recipe for pickling green tomatoes for the winter will please any housewife, I assure you.

Green tomatoes for the winter - you'll lick your fingers

Pickling green tomatoes for the winter takes as much time as red ones, and some simple recipes are even easier. This preparation option will definitely make you lick your fingers after eating.

You need to pickle green tomatoes for the winter according to this recipe:

About 2 kg of green vegetables.
A few currant and cherry leaves.
A couple of sprigs of dry dill.
Horseradish can be added as desired and it will not spoil the taste, on the contrary.
6 peppercorns.
3 large spoons of salt and half a cup of sugar.
Mustard powder 10g.
Garlic cloves.

We can preserve green tomatoes for the winter using this recipe. Place all the leaves in a clean jar at the bottom, including a horseradish leaf and an umbrella of dill, as well as about 6 cloves of garlic. Now pack the tomatoes tightly in the jar. In tomatoes, I use a toothpick to make holes around the stem. As soon as the jar is half full, I put a little more dry dill on top, along with the seeds and an umbrella.

Fill the jar to the top, add another leaf of horseradish and fill it with marinade. It consists of water, salt, sugar and mustard. Stir all this in cold water and pour over the vegetables. Cover tightly with a plastic lid and immediately put it in a cool place. I store these pickles and starters in the basement for the winter.
I recommend checking the preparation after a week and if the brine has been absorbed into the tomatoes, then finish the same and add more. Without brine, they will not survive until the end of winter. We also eat them at home in the spring, so much so that you’ll lick your fingers. Crispy, delicious tomatoes Any person will like it; it is an essential appetizer for a winter celebration.

These are the green tomatoes for the winter and the most delicious recipe just for you.

Recipe with garlic for winter

There are many ways to ferment garlic, including in barrels, tubs, and even bags. I prefer the recipe for green tomatoes for the winter in jars, maybe this is due to the fact that I don’t have a barrel, but nothing, it’s all fixable.

I use recipes for green tomatoes for the winter without sterilization; I don’t like wasting time. And this method, like the previous ones, is simple, tasty, and you can lick your fingers too.

There are several options with garlic, you can make them stuffed, you can roll them into slices with garlic, or you can make tomato caviar and even a green tomato salad for the winter.

The recipe for green tomatoes in jars for the winter consists of:

Green unripe tomatoes.
4 tablespoons of salt.
6 tablespoons of sugar.
80 grams of vinegar.
Water.
One hot pepper.
Heads of garlic.
If desired, you can add bell pepper.

And so, let's start canning tomatoes for the winter.

We put our vegetables in the jar, among them you can put pieces of bell and hot peppers, as well as a few cloves of white garlic. Fill with regular boiling water and wait for 70-10 minutes, then pour the water into a saucepan and add salt, sugar, vinegar and grated garlic. If you don’t want to bother with a grater for a long time, you can put it through a garlic press.
As soon as the marinade has boiled, pour it into the jar and roll it up. Don’t forget to wrap the preserved food tightly with a warm blanket. These tomatoes can be eaten within 2 weeks.

Green tomatoes in Georgian style

It would seem like ordinary unripe vegetables, what’s good about them, but in fact, after a delicious ferment or marinade, they acquire a completely different taste. Green tomatoes in oak barrels are especially tasty, but this is not our case.

Now I will share with you delicious secret winter snacks in Georgian style.

The recipe for green tomatoes in jars for the winter is prepared from:

Unripe or brown tomatoes.
Carrots.
3 spoons of vinegar.
2 spoons of sugar and spoons of salt.
Heads of garlic.
One bitter pepper.
Greenery.

All these ingredients are calculated for 700 ml of water.

We wash our tomatoes and make cuts in the center; we put the filling in them, which consists of carrots, garlic and herbs. You can add a little salt. Place the stuffed tomatoes in a jar and fill with boiling brine. The jars should be sterilized for 10 minutes, but if you do not want to do this, then add a tablet of salicylic acid and roll up the lids.
A step-by-step recipe for green tomatoes for the winter is ready.

Friends, I wish you to keep warm in your soul during the winter and, of course, keep warm with the help of have a delicious dinner, which can be supplemented by my step by step recipes green tomatoes for the winter. After all, I have selected the simplest and most delicious ones for you, so much so that you will lick your fingers.

Your Nina Kuzmenko!

Greens have always had a special place in our family. stuffed tomatoes, for the winter - an ideal snack to accompany your favorite fried potatoes and cutlets.

Videos with such recipes may be on the World Wide Web, but there is no guarantee that this is exactly what I have known since childhood. I asked my grandmother for the recipes and here’s what’s surprising: my grandmother didn’t write them down anywhere. She keeps them in her head and prepares them from memory. Grandma’s tomatoes turned out very tasty, spicy, salty, hot and not so hot. Today I am sharing recipes.

Green tomatoes stuffed with carrots and garlic for the winter

I would like to draw your attention: for my preparations I take tomatoes of medium size, with the same degree of ripeness and oblong shape. This way you can achieve the same taste.

What products do we need to prepare tomatoes with carrots and garlic:

2 kg of green tomatoes;
3 pieces of medium carrots;
1 head of peeled garlic.
And for the marinade we will prepare:
3 liters of water;
140 g granulated sugar;
15-20 black peppercorns;
50 g vegetable oil(3 tablespoons);
70 g table salt;
200 ml table vinegar, concentration 9%;
2-3 laurel leaves.

Cut the peeled garlic cloves and carrots into slices. Not too thick - this applies to carrots - no more than 2-3 mm.
We cut clean and dry tomatoes on the opposite side from where the stalk is located, so that one circle of carrots and garlic fits.
Place the tomatoes in sterile jars as tightly as possible, but without damage.

Do we remember how to sterilize jars? I do it simply: rinse thoroughly with hot water and soda, pour boiling water onto 3 fingers and put it in the microwave for 3 minutes. Then I drain the water, wipe it dry with a clean towel and you’re done. I prefer a “waffle” towel; it leaves no fibers behind, and it perfectly absorbs remaining water.

Prepare the marinade like this:

Pour all the ingredients, except vinegar, into a saucepan and put on fire.
Cook until boiling over high heat, then reduce the heat and simmer the marinade for another 10-15 minutes.
Remove the marinade from the heat and now add the vinegar.
Pour marinade into jars with tomatoes and set to sterilize for 15-20 minutes.
Then roll up with sterile lids and you're done.
I prefer to stuff the tomatoes with garlic and parsley, since I don't really like cilantro. It is spicy and, in my opinion, overly fragrant.

Don't forget! When sterilizing in a pan, a cloth or towel must be placed on its bottom. Otherwise, the glass of the jar will crack and all the painstaking the work will pass in vain.

Tomatoes prepared according to the following recipe have a rich taste. Marinated tomatoes stuffed with hot peppers and garlic in Georgian style are one and oldest recipes, which provides variety on the table during the cold winter period. If you want eye-catching tomatoes, you can stuff them with horseradish and garlic. Or celery and cayenne pepper.

Marinated tomatoes stuffed with hot peppers and garlic in Georgian style

I'm sharing the recipe. To cook this savory snack, you need the following products:

1 kg green tomatoes;
5 garlic cloves;
1 pod of hot pepper;
Parsley, cilantro, celery, dill and basil.

Green tomatoes stuffed for the winter are often called a Georgian snack. Unripe tomatoes are a popular vegetable in this country.

Tomatoes need to be washed and dried.
Make 4 cuts on the side opposite to where the stalk grows.
Press the garlic, finely chop the herbs and pepper.
Mix everything and stuff the tomatoes.

The marinade for our preparation is very simple, the recipe is:

Bring 1 liter of water to a boil per 700 gram jar.
The water has boiled, remove it from the stove and add a tablespoon of vinegar.
Pour into jars with pre-stuffed tomatoes stuffed with herbs and garlic, sterilize for 20-30 minutes.
Close with sterile lids, let cool completely and store in a cool place.

Please note: for any preparation with whole or stuffed green tomatoes, you need to take the fruits strictly without damage. The tomatoes must be firm and elastic, otherwise the desired taste will not be achieved.

Green tomatoes stuffed with cabbage for the winter without sterilization

We prepare products:

8-10 pieces of green tomatoes;
A small head of cabbage (it’s better to take young cabbage);
Dill seeds;
Parsley (to taste);
500 ml table vinegar (9%);
500 gr. granulated sugar;
250-300 gr. coarse salt;
10-15 black peppercorns;
5 liters of water;
Several laurel leaves.

How to cook:

Cut clean and dry tomatoes crosswise.
Grind the cabbage leaves (as for pickling - into thin strips), finely chop the garlic or pass through a press. Mix them and stuff the tomatoes.
Place at the bottom of clean and sterile jars bay leaves, peppercorns and dill seeds.
We fill the jars with tomatoes and fill them with boiling water.

Set aside and prepare the marinade:

Pour water into a saucepan, add salt, sugar and bring to a boil.
Pour vinegar into the brine that has boiled for 15-20 minutes.
Next, drain the boiling water from the cans of tomatoes and pour in the marinade.
Screw on the lids, wait for them to cool completely and put the canned tomatoes away for storage.

Recipes without sterilization reduce preparation time.

The following is a simple recipe.

Tomatoes stuffed with celery in a saucepan

For this we need:

Green tomatoes – the quantity determines the size of the pan in which the tomatoes will be cooked;
Red hot pepper in pods. Again, the quantity is determined by taste preferences;
Celery root;
Brine water and salt at the rate of 1 tablespoon per 1 liter of water.

We make a pocket in the tomatoes by making a cross cut. Place grated celery and finely chopped pepper into the resulting cavity. Place the tomatoes in a saucepan and fill with brine (salt and water). Pour it in and put it in the refrigerator for 25-30 days. This salting is called the “cold method”, because the brine is cold. Salt and hot pepper are natural preservatives that will prevent tomatoes from spoiling. Such tomatoes can easily be called pickled. The cooking recipe is akin to cabbage in a barrel and is made without vinegar.

Interesting: there are housewives who prefer to make preparations in jars with a nylon lid. Green stuffed tomatoes are no exception. But you need to understand that such a product is not stored for a long time.

Stuffed delicious green tomatoes in Korean style

This is a recipe for pickled tomatoes for lovers of spicy Korean snacks.

1 kg of medium-sized green tomatoes;
1 large carrot;
1 head of garlic;
1 onion;
2 tablespoons granulated sugar;
1 tablespoon fine salt;
Hot pepper pod;
A bunch of fresh parsley;
Coriander seeds;
30 ml table vinegar (9%).

Cooking process:

Make a deep cross-shaped cut on clean tomatoes.
Grate the carrots on a special grater. If you don’t have one, then nothing critical; a standard coarse grater will do.
Add salt and sugar to carrots. Stir well until the carrots release their juice and begin to soften.
Add chopped herbs and garlic to the carrots.

Pour oil into a hot frying pan and fry the onion, cut into half rings.
When the onion turns a little golden, add finely chopped pepper and coriander seeds.
Place the tomatoes stuffed with carrots in a flat dish with high edges so that they fit tightly together in one layer.
Pour hot oil and vinegar on top.
Press with pressure and leave for 12 hours (minimum).
An appetizer with garlic and hot pepper is a distinctly Korean product with a special taste.

At first it may seem that there is not enough oil for good marinating, but the tomatoes will give juice and everything will be enough.

Green tomatoes stuffed for the winter are a variety of finger-licking snacks, they turn out so delicious.