Green tomatoes for the winter, a simple salad recipe. Green tomato salad for the winter
Good afternoon dear friends. Sometimes it happens that at the end of the season there are a huge number of unripe tomatoes left in the garden beds. 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 one green tomato will go to waste, we’ll put everything into action. You can safely pick green tomatoes from the garden beds and prepare 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 this moment has come and it’s time to prepare a delicious salad for the winter from green tomatoes.
At the end of the summer season, you’ve already prepared so much that there’s nowhere 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 moves to a new level. In the fall, you can continue to prepare salads from green tomatoes or cook 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 the 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 has steeped, 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.
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 stir in a large container while cutting. 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.
Place 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, rinse carrots well in 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, cover the bowl with tomatoes with cling film (or a 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 of green tomatoes, you can take slightly pinkish or yellowish ones, but always firm 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. Delicious! 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;
- ground black 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 spicy, sweet and sour appetizer that goes well with meat and potatoes in various forms; it can be served 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, apple cider vinegar, black peppercorns and allspice to the vegetable mixture. Place the pan on the fire, bring to a boil and cook for 10 minutes over low heat. Wash glass jars well, sterilize in a hot oven or steam for 10-12 minutes, place 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 lids. 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 preparation 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 slightly 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 sunflower oil to the salad, or you can do without it, as you like. Bon appetit!
Green tomatoes that do not have time to ripen before the end of the season are a common problem for all gardeners. What can you do with them? Anything. And, above all, prepare an excellent salad for the winter.
Everything that is left in the autumn beds can be safely put to use. I present to your attention 6 great recipes under the slogan “We collect everything, down to the last green tomato!” and prepare salads “You’ll lick your fingers!” We pack this vitamin riot into jars for the winter, and during the cold season we enjoy delicious autumn preparations.
Green Tomato Salad Recipe – Finger-licking Good
In October, there was practically nothing left on the household plots. The beds are empty, and the shelves on the balcony and in the cellar are filled with bright, delicious twists. But not all the goodies and health benefits have yet been collected from the bushes; green, unripe tomatoes hang on the tomato beds, from which you can make a salad marked “You’ll lick your fingers!” The recipe is simple and quick, and all your girlfriends and relatives who stop by for the treat will definitely appreciate the preparation.
Preparing ingredients for the salad:
Preparation:
- Cut unripe tomatoes lengthwise into 6-8 slices. A large deep bowl is suitable for mixing ingredients. There we throw chopped tomatoes, chopped garlic, salt and sugar, pour vinegar and oil over the future salad.
- It is inconvenient to work with a spoon, so use clean hands to thoroughly mix all the ingredients and set the salad aside for 3 hours. After every 20-30 minutes, it is advisable to stir the vegetable mass again, and the salad will give a lot of delicious juice.
- After tincture, the finished salad can be rolled into jars for the winter or placed in containers and stored in the refrigerator.
Frequent guests and beloved household members will definitely appreciate the preparation with its juiciness and aroma!
A simple recipe for green tomato salad for the winter
Autumn is the time for vitamin preparations. All housewives “pass the plan” to fill the shelves with multi-colored twists. Every year housewives look for new recipes, and a simple green tomato salad for the winter can become a favorite in late autumn preparations.
Write down the ingredients:
The “Swamp” tomato variety is perfect for this twist. They are grayish-green on the outside, but sweetish and fleshy on the inside with a pinkish center.
Preparation:
- Using a special grater, grate the carrots into long strips and cut the onion into medium cubes. We divide the tomatoes into 6-8 parts and place them in a large bowl. We throw carrots and onions in there. Sprinkle all this beauty with 3 tablespoons of salt, mix and leave to salt for 10-12 hours.
- After tincture, the salad will give a lot of juice, it will be useful for juicy preparations. But the vitamin dish is not ready yet! It is necessary to prepare a marinade from oil, vinegar, sugar and additional spices. Pour the hot solution over the salad and boil it after boiling for 30 minutes over low heat.
We roll the warm salad into a clean container and get 8 liter and 1 half-liter jars of a great summer snack.
Green tomato salad recipe without sterilization
Green tomato salad has a unique taste that cannot be compared with anything else! A new recipe without sterilization will allow you to quickly and easily prepare a tasty and healthy summer snack.
Let's prepare the ingredients:
This salad includes the most unsightly vegetables, everything left in the autumn beds. There is no need to throw away anything; any gifts of nature will be useful for winter twists!
Preparation:
Chop the vitamin ingredients into different containers: tomatoes into slices, onions into half rings, pepper into strips, and carrots using a grater or through a meat grinder.
We throw all the bright ingredients into a large bowl and admire the riot of colors.
Pour vegetable oil and vinegar over the vegetables and combine all the ingredients with your hands into a single vitamin ensemble. Let the salad sit for 2-3 hours at room temperature!
The last step is after the infusion, put the bowl on the fire and simmer the salad for exactly 1 hour. When hot, place the appetizer in sterile jars, roll it up and keep it in the “head” until it cools.
Without sterilization, salad is perfectly stored at room temperature!
If all these products are passed through a meat grinder in the same proportions, boiled for 1 hour and rolled into jars, then in winter you can enjoy excellent vitamin caviar.
Don’t be lazy, close it up and delight your loved ones with delicious autumn preparations!
Green tomato salad for the winter - recipe with onions and carrots
Juicy green tomato salad is loved by all lovers of savory snacks. In this recipe with onions and carrots, bell pepper is also added for a variety of tastes. If you prepare such a salad for one bowl, it will be eaten immediately, and there will be nothing left for the winter. It’s better to cook it right away in a large bowl and have a few clean jars in advance.
Cleaning salad ingredients:
Preparation:
- We begin to chop clean vegetables. Green tomatoes in thin slices, bell peppers and onions in half rings, carrots and red tomatoes on a coarse grater.
If you are covering a large amount of salad, you can mince carrots and red tomatoes, then you don’t have to remove the tomato skin.
- Place a bowl on high heat, add all the chopped vegetables and simmer the salad under the lid for 50-60 minutes over low heat.
- After boiling, add salt and sugar, stir and check if it is seasoned enough. You can add more spices if you wish.
- 15 minutes before turning off, pour in a glass of sunflower oil. When hot, roll the salad into jars, you will get 2.5 liters and one bowl for testing.
A sweetish, soft and aromatic winter snack is ready. Bon appetit!
Korean green tomatoes - salad for the winter
Snacks based on Korean recipes have become firmly established in the family diet of many housewives. The dishes have a pleasant piquancy and a spicy note, like a green tomato salad that can be rolled up for the winter.
For the cooking process we will need:
Preparation:
Grate the peeled carrots on a Korean grater to create orange worms in the salad. Sprinkle it lightly with salt and sugar, remembering that the carrots soften and give juice.
Cut the tomatoes into rings and add them to the juicy carrots. Add spices: salt, sugar and ground coriander.
Finely chop the garlic and throw it into a bowl with the salad. Mix everything thoroughly!
Pour vegetable oil into a frying pan and fry one chopped onion in it, add chopped hot pepper and coriander seeds.
Season the salad with the hot mixture, add vinegar and fresh parsley. Mix everything thoroughly, put it under pressure, and put it in the refrigerator for 24 hours.
With a little patience, you can enjoy a cool, spicy snack the next day!
Green tomatoes for the winter – Danube salad
Knowledgeable housewives recommend preparing Danube salad from green tomatoes and rolling it up for the winter. The taste of the dish is sweet and sour with a slight pepper, and it is easy and quick to prepare. A simple recipe does not require much expenditure from the housewives, but you need to let the vegetables brew a little, then the result will exceed all expectations!
Ingredients:
Preparation:
- We cut the tomatoes into small slices or large cubes to suit the housewife's taste. Grate the carrots on a coarse grater, and chop the onions into thin half rings. Everything is thoroughly mixed with the addition of salt.
- The vegetable mixture is infused under the lid at room temperature for about 3-4 hours.
- Next, add the rest of the spices, mix everything and put it on the stove.
So that each slice absorbs sugar and vinegar, you can work with your hands and combine the vegetables into a single juicy salad.
- From the moment it boils, boil the mixture for 30 minutes. Place the hot salad in sterilized jars, place on the lid and cover with a blanket until it cools completely.
A bright winter preparation will ideally complement any family dinner. This dish contains a lot of vitamins and microelements and can be stored for a long time on a spacious balcony shelf.
I suggest you watch a video recipe for making green tomato salad for the winter
Good luck with your preparations and look forward to new recipes!
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:
- Sweet 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 bell 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.
The “Emerald” salad may well become a decoration for any holiday table, and all this thanks to its 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 such a salad, special attention should be paid 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, the last layer of greens 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.
- We 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.
Green tomatoes are the unripe fruits of the tomatoes we all know. They contain many vitamins and minerals that have a beneficial effect on the human body and improve immunity.
Eating them can prevent heart attacks and the occurrence of cancer cells. Also, unripe tomatoes have a good effect on the nervous system; eating them provides a great mood because they affect the production of serotonin.
Housewives often face questions about how and where to use such a product. Of course, fresh green tomatoes are unsuitable for food, but canned tomatoes are simply created for them. This article contains delicious and easy-to-prepare recipes starring green tomatoes.
Green tomato salad for the winter - step by step photo recipe
Once upon a time, while on a plane, I was amazed to see two elderly ladies opening a jar of homemade preparations and laying out food for a meal. Obviously, you haven’t flown for a long time or you just wanted your own, not a catering one?! However, I was struck not only by the very fact of preparing such an abundant “clearing”, but also by the pungent, delicious smell that emanated from the jars.
None of the passengers remained indifferent, everyone perked up. The female half rushed to ask for the recipe. That’s how this salad ended up in my arsenal for winter preparations. But cooking the same recipe year after year is boring and uninteresting for me.
Only now, when the frosts began, and there were green tomatoes left in the garden, I again remembered how to preserve them quickly and without much hassle. Maybe for someone my advice will also become such a tasty lifesaver?!
For long-term storage, jars of salad must be sterilized and sealed. Store in a cool, dark place.
Cooking time: 1 hour 0 minutes
Quantity: 1 serving
Ingredients
- Sweet pepper: 1 pc.
- Bulb: 1 pc.
- Green tomatoes: 3 pcs.
- Salt: 1 tbsp. l. incomplete
- Parsley or cilantro: 1 bunch
- Vinegar: 3 tbsp. l.
Cooking instructions
Finger-licking green tomatoes for the winter
The “Finger-licking Green Tomatoes” recipe is incredibly appetizing, and it won’t be difficult to make. The calculation of ingredients is made for 3 kilograms of unripe tomatoes.
List of ingredients:
- Greens (parsley, dill, currant and cherry leaves) – 200 g.
- Bulb.
- Garlic - head.
Fill:
- Vinegar 9% – 200 ml.
- Black pepper – 5 peas.
- Bay leaf – 2-3 leaves.
- Water – 3 l.
- Salt – 2 tbsp.
- Sugar – 9 tbsp.
- Vegetable oil – 1 tbsp. l. per liter jar.
Preparation green tomatoes for the winter "You'll lick your fingers"
- To pour sugar and salt into the water, stir and wait until they dissolve.
- Put a couple of bay leaves, allspice there and boil the marinade. After removing from the stove, pour vinegar into the marinade.
- Take three-liter jars that are sterilized and dry. Put herbs and garlic in them, which must be peeled and cut, and also add oil.
- Place tomatoes and onions on top. Chop the onion the way you want.
- If the tomatoes are large enough, cut them into pieces.
- Fill the jars only with hot marinade!
- Next, sterilize the container with the workpiece for another 20 minutes.
- After this time, the jars will be ready for seaming.
Delicious and simple recipe for green tomatoes for the winter
This delicious recipe will come in handy during the winter, and it’s quite easy to prepare.
List of ingredients:
- Thick-skinned tomatoes.
- Water.
Preparation
- To prepare, take the tomatoes, wash them and cut them a little larger than for a regular salad.
- Take jars with a suitable capacity for you. Place tomatoes at the bottom of the jars.
- Fill the containers with cold water.
- Next, set them to sterilize for 20 minutes.
- After this time, roll them up.
This option is very convenient for preparing a salad: just open the jar, drain the water and take out the tomatoes. Add any vegetables, sunflower oil, salt and pepper - and the salad can be served.
Green tomatoes in jars without sterilization
There are often recipes that suggest sterilizing already closed jars, but this is not very convenient. Process empty containers to prepare this wonderful dish worry-free. Jars can be sterilized by steaming in the classic way, in the oven or in the microwave. I would like to focus on the last option, as the simplest and fastest.
- Pour a couple of tablespoons of water into a jar and place it in the microwave at maximum power for 2 minutes.
- If the jar is large and does not fit into the microwave, then place it on its side.
- After 2 minutes you will take out a hot, sterilized jar.
- Discard any remaining water, if any, and you can begin canning green tomatoes without further sterilization.
List of ingredients:
- Green tomatoes – 3 kg.
- Carrots – 1/2 kg.
- Sweet pepper – 1/2 kg.
- Hot pepper - pod.
- Onions – 1/2 kg.
- Garlic – 1.5 heads.
- Salt – 1/4 tbsp.
- Sugar – 1/4 tbsp.
- Vinegar – 1/2 tbsp. (9%).
- Vegetable oil – 1/2 tbsp.
- Water - as much as needed.
Preparation
- First, peel and rinse the vegetables.
- Cut the tomatoes into equal sized cubes. Follow the same procedure with sweet peppers.
- Grate the remaining vegetables.
- After this, put all the ingredients in a saucepan, add oil and boil. Water should be added only when necessary; tomatoes are usually quite juicy and do not require additional liquid.
- After the future salad boils, add salt, add sugar and vinegar and simmer this whole mixture for some time over low heat.
- Place the salad in jars while it is hot and roll up.
Delicious stuffed green tomatoes for the winter
Green tomatoes are stuffed with absolutely any mixture of vegetables. One of the most delicious options is a combination of onions, peppers and carrots.
List of ingredients:
- Green tomatoes – 10 kg.
- Parsley - the more, the better.
- Hot pepper – 6 pods.
- Onions – 6 pcs.
- Carrots – 6 pcs.
- Garlic – 4 heads.
- Dill - the more, the better.
- Water – 6 l.
- Salt – 12 tbsp.
Preparation stuffed green tomatoes
- Rinse the above ingredients first.
- Grate the carrots using the side of the grater with the large holes.
- Cut the onion into slices, finely chop the greens, mix and salt everything.
- Next, rinse the tomatoes and dry them.
- Make a neat cut on each, remove the pulp and stuff them with a mixture of prepared vegetables.
- Place the tomatoes in sterilized jars.
- Next, prepare the pickling liquid: add salt to the water (for one liter of water you need to use a spoonful of salt), boil for a few minutes and pour it over the tomatoes.
- Cover the jars with a lid. So they should stay in the room for 3-4 days.
- After that, put them in the cellar or basement.
How to make pickled green tomatoes
Another delicious, almost gourmet and uncomplicated recipe is pickled green tomatoes.
List of ingredients:
- Green tomatoes – 6 kg.
- Onion – 8 heads.
- Carrots - 1 kg.
- Garlic – 2 heads.
- Parsley - a bunch.
- Marinade:
- Sugar – 8 tbsp.
- Salt – 4 tbsp.
- Carnation – 6 inflorescences.
- Vinegar – 4 tbsp. (9%).
- Bay leaf – 6 sheets.
- Black pepper – 12-14 peas.
- Allspice – 10 peas.
Cooking process pickled green tomatoes
- First of all, take care of the parsley, you need to wash it and chop it.
- Wash and peel the carrots, then chop into cubes or slices.
- Peel the garlic.
- Wash the tomatoes and cut them lengthwise. Fill this pocket with parsley, carrots and one clove of garlic. Place the stuffed tomatoes in sterilized jars, add coarsely chopped onion on top.
- Pour in boiling water and leave alone for 20 minutes.
- Pour the water into a separate pan, add the necessary spices and boil for another 15 minutes. While the marinade is boiling, pour regular boiling water into the jars of tomatoes.
- Remove the marinating liquid from the heat and pour in the vinegar.
- Drain the boiling water from the jars of tomatoes and pour in the prepared marinade. After that, roll it up. Tip: it’s better to place the jars upside down, cover and cool in this form.
Recipe for green tomato caviar for the winter
A real treasure of the culinary world is green tomato caviar.
List of ingredients:
- Green tomatoes – 1 kg.
- Bell pepper – 3 pcs.
- Bulb.
- Carrots – 300 g.
- Vegetable oil – 100 ml.
- Sugar – 50 g.
- Salt.
- Ground black pepper.
- Apple cider vinegar – 1 tbsp. (9%).
- Black pepper - a pea.
Preparation caviar from green tomatoes for the winter
- Initially, wash all the vegetables and cut them into medium pieces, then put all the ingredients in a blender or grind using a meat grinder.
- Place the chopped mixture in an enamel bowl. Next add salt and sugar.
- Place the resulting mixture on low heat and cook for 1.5 hours, always stirring.
- About 10 minutes before the end of cooking, add black pepper, vegetable oil and vinegar. G
- Place the finished tomato caviar in a sterilized jar and screw on the lid.
- Cover with a blanket and leave in the room until completely cool.
Green tomatoes with garlic - a spicy gourmet recipe
One of the favorite salads of gourmets who are partial to spicy food can be a salad of unripe tomatoes in tomato marinade with garlic.
List of ingredients:
- Green tomatoes – 10 kg.
- Sweet pepper – 5 kg
- Garlic – 1 kg.
- Hot capsicum – 1 kg.
- Parsley – 1 kg.
- Marinade:
- Ripe red tomatoes – 8 kg.
- Vinegar - 4 tbsp. (5%).
- Vegetable oil – 8 tbsp.
- Sugar – 800 g.
- Salt – 500 g.
Preparation
- At the first stage, rinse the vegetables and parsley.
- Next, chop the tomatoes, taking into account their size: if they are very large, then into several parts.
- It is better to cut the peppers into strips, be sure to remove the seeds before doing this.
- Crush the garlic cloves and finely chop the parsley.
- Chop the ripe tomatoes as much as possible and place in a large bowl. Pour in vinegar and oil, sweeten and salt.
- Cook over maximum heat - the mixture should simmer for several minutes.
- Add chopped vegetables and parsley to the marinade and cook the whole mixture for about 20 minutes, stirring from time to time.
- Remove the prepared salad from the heat, place in clean and pre-sterilized jars and roll up. Immediately after rolling, turn them upside down and wrap them in something warm until they cool. Then safely store in a cool place.
Pickled green tomatoes for the winter
Pickled tomatoes are incredibly tasty and incredibly simple. They can be made in a barrel, bucket or jar. It all depends on your desires. The ingredients in this recipe are for a three-liter bottle.
List of ingredients:
- Green tomatoes – 4 kg.
- Dried dill.
- Horseradish leaves.
- Garlic – 2 heads.
- Black pepper – 20 peas.
- Allspice – 16 peas.
- Carnation – 12 inflorescences.
- Hot pepper – 2 pods.
- Bay leaf – 6 pcs.
- Salt – 4 tbsp.
- Sugar – 4 tbsp.
How to cook pickled tomatoes for the winter
- To ferment unripe tomatoes, add all the ingredients in the order you like best.
- Fill the bottle with water and close with a nylon cap.
- Place it in a dark, cool place, and after a couple of months, delicious pickled tomatoes will be ready to eat.
Green tomatoes for the winter in Korean
Green, unripe tomatoes in this recipe are incredibly tasty, and cooking does not take much time.
List of ingredients:
- Tomatoes – 3 kg.
- Vinegar – 150 ml (9%).
- Vegetable oil – 150 ml.
- Sugar – 150 g.
- Garlic – 2 heads.
- Bell pepper – 6 pcs.
- Salt – 3 tbsp.
- Red pepper.
- Greenery.
Preparation
- First, wash all the ingredients.
- You can take any greens that suit your taste. Finely chop it together with the garlic, and cut the tomatoes into several parts.
- Chop the bell pepper into strips and chop the hot pepper into cubes. The quantity should be taken taking into account the wishes for spiciness.
- Next, combine all the ingredients, stir thoroughly, add salt, sugar, vinegar and vegetable oil.
- Place in clean, sterilized containers.
- Cover the jars with simple lids and leave for 12-14 hours. After time, Korean-style tomatoes will be edible.
- These tomatoes can be stored in a cool, dark place for several months.
- For longer storage after completing step No. 5, seal the jars and sterilize them for 15 minutes. We recommend taking 1 liter jars. Larger jars take longer to sterilize.
The main criterion when choosing green tomatoes is size. It is best to choose medium-sized tomatoes; they are perfect for cooking and creating delicious snacks.
Although green tomatoes are tasty and very popular among housewives, they contain a dangerous substance - solanine, which can cause serious poisoning. This is one reason why you should choose medium to slightly larger than medium sized tomatoes. So the likelihood of choosing a tomato with a high solanine content is much less.
There is an elementary way to get rid of this substance and avoid such troubles. To do this, immediately before processing, the tomatoes should be immersed in salt water. In a few hours they will be cleared of it, and they can be cooked.
In order to determine the size of the container for pickling, fermenting or pickling tomatoes, several factors should be taken into account: how many tomatoes will be used, for what period of storage and number of people the recipe is intended, and what temperature is suitable for storage.
For example, if cooking tomatoes is intended for a large company, then the best option would be to use a barrel. Tomatoes are salted in fairly large batches this way. If you use wooden barrels, remember that the container must be disinfected before use.
You can also use plastic barrels, but this is not a completely eco-friendly and healthy way. And, of course, you can use time-tested containers - glass jars, liter or three-liter. Before preparing the preparations, the jars should be sterilized. It is better to store preserved food in a cool, dark place, for example in a cellar, basement, or pantry.
There is another secret with which the shelf life of green tomatoes will be extended: put a sprig of bird cherry in the jar, which will also add an amazing aroma to the preparations.
Canned green tomatoes are in great demand in winter. Its preparation takes a lot of time, but it’s not difficult to surprise your loved ones and friends with such snacks.
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