Close green tomatoes in jars recipe. Cold sourdough: how to preserve rich taste

A real housewife can make a real product out of any product. cooking masterpiece. Surely everyone knows that tomatoes without sun will not acquire the desired color. In the shadow green fruits They 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? During the warm season, you have to work a lot so that you can enjoy the winter canned food. 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.
small onion 3 pcs.
vinegar 9% 85 ml.
seasonings
greenery.
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. Afterwards we 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 mass, put it in cool place, wait until the tomatoes are marinated. 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 vegetable salad 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, add 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 temperature. 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 is just right in winter, when... fresh vegetables nowhere.

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).
greenery.
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

Appetizing vegetable salad, which 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 assortment, 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 pieces.

Preparation:

Wash the tomatoes, remove the green part, and chop them into cubes. Washed carrots peel and grate 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 to vegetable mass, stir it.

We put the salad on medium heat, 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 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 stuff the tomatoes various 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

Delicious vegetable dish which will become great addition for garnish. 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 for more 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. 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 have cuts in 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 the carrots, garlic and hot peppers. 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 tasty and unusual blank for a winter you'll love. 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.
greenery.
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. Ready marinade pour into jars, 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 will please you more on the table in winter than 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 mix pass through a meat grinder.

2. Move minced vegetables in a saucepan, 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:

Today I propose wonderful recipes preparations - green tomato salad for the winter.

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

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

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

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

Recipe for green tomato salad for the winter, without sterilization

Ingredients:

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

Preparation:

Wash tomatoes, slices

Grate the peeled carrots onto Korean grater or put it through a combine

Finely chop the greens and garlic

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

Combine all vegetables in a large bowl

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

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

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

Place the finished salad, preferably in sterilized 1 liter jars, 0.5 ml or 0.75 ml can be used

Immediately close with tightly sterilized lids.

Turn the jars over and leave until completely cool.

Tomato salad with garlic

Necessary:

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

Preparation:

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

Korean winter salad

You will need:

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

Preparation:

Pour oil into a large saucepan

Add salt and sugar

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

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

Cut the onion into thin quarters

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

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

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

Tomato snack with tomato paste

We will need:

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

Preparation:

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

Winter salad “Hunter” with cabbage

Ingredients:

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

Preparation:

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

Recipe for green tomato appetizer with rice

Necessary:

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

Preparation:

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

Tomato salad for the winter in Georgian style

Ingredients:

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

Preparation:

The output is approximately 2 liters of salad.

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

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

Salad “Colors of Autumn”

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

Ingredients:

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

Preparation:

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

Pour into the pan sunflower oil and warm up

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

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

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

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

Add vinegar and cook for another 2 minutes

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

Turn upside down and leave until completely cool.

We put it in the cellar for storage

Video recipe for salad prepared in a slow cooker

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

Write your reviews in the comments, share recipes with friends

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

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

General cooking principles

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

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

Green tomato salad for the winter “Delicious”

Cooking time

calorie content per 100 grams

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

How to cook:

Tip: If you use peppers of different colors, the salad will look brighter and more appetizing.

Korean variation of salad

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

How much time - 1 hour 20 minutes.

What is the calorie content - 49 calories.

How to cook:

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

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

Green tomato caviar

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

How long is it - 2 hours.

What is the calorie content - 74 calories.

How to cook:

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

Tip: for more original taste Sunflower oil can be replaced with corn or sesame oil.

Winter salad in a slow cooker

Enough quick option an easy bookmark for the winter that saves all its vitamins and your time.

How long is it - 40 minutes?

What is the calorie content - 52 calories.

How to cook:

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

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

Georgian salad for the winter

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

How long is it - 1 day.

What is the calorie content - 63 calories.

How to cook:

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

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

Tomato-cabbage salad

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

What time is it - 14 hours.

What is the calorie content - 38 calories.

How to cook:

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

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

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

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

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

“It’s a sad time, the charm of the eyes...” And for gardeners - disappointment and headache. After all, the recipes have long been tested, there are few glass jars and no patience. And the tomatoes are still not running out! Prepare green tomatoes for the winter without waiting for them to ripen.

In frosty weather, acute or spicy snack will take you back to the dull but charming time of autumn preparations. It will remind you that spring is just around the corner.

Plant tomatoes! I assure you that next fall you will want to make these recipes again. Get to work, housewives!

Green tomatoes for the winter - a simple recipe

Tired of waiting for them to ripen green tomatoes? Use this finger-licking garlic and pepper recipe that brings together brown vegetables in harmony. Sterilize clean liter jars.

For each of them you will need:

granulated sugar - 2 tbsp. l.;
salt – 1 tbsp. l. without top;
vinegar 9% - 2 tbsp. l.

In addition, the recipe uses:

unripe tomatoes;
carrot;
onion;
garlic cloves;
hot and allspice peppers;
dried laurel leaves.

Cooking process:

Place a couple on the bottom of the jar onion rings, 5-6 carrot slices.
Add spices: hot and allspice, bay leaf.
Slice the tomatoes. Place two cloves of garlic inside each of them.
Place in glass vessel stuffed tomatoes, compacting the layers.
Place several slices of garlic and carrots between them. Cover the filled jar with a slice of onion.
Pour boiling water over it. Close with an iron lid. Leave for 10 minutes to heat evenly.
Pour the boiling water into a separate bowl. Pour sugar and salt into it.
Stir the brine until the solids are completely dissolved.
Place on the stove and boil.
Pour vinegar into each jar, then boiling brine.
Roll up under iron lids. Turn upside down and wrap to cool gradually.

Pickled green tomatoes: taste like they used to be sold in the store

Nostalgic for old times? Previously, the food was tastier, the sun was brighter and the hair was thicker! We will now solve at least one problem.

For this you will need:

unripe tomatoes;
water – 2 l;
salt – 4 tbsp. l.;
granulated sugar– 4 tbsp. l.;
acetic acid;
onion;
garlic;
horseradish leaves.

Preparation:

Scald clean ones with boiling water liter jars. Place horseradish leaves and garlic cloves at the bottom of each vessel. Fold the green tomatoes tightly, adding sprigs of dill.

Place an onion ring and a handful of black pepper on top. Cover with a horseradish leaf. Dissolve salt and granulated sugar in water. Boil the brine and pour it into jars with vegetables.

Cover with boiled metal lids. Leave for 20 minutes. Drain the slightly cooled brine from the jars. Bring to a boil again. Fill the containers with tomatoes with boiling solution. Add one tablespoon to each of them. acetic acid.

Roll up under iron lids. Turn over and leave in a warm place to cool slowly.

Stuffed with garlic, hot pepper, horseradish, herbs

Do you consider yourself a thrill-seeker? Then this dish will impress you. Take any unripe green or brown tomatoes to prepare the snack.

In addition to them, stock up on:

hot paprika;
garlic cloves;
parsley sprigs;
dill umbrellas;
horseradish leaves;
black peppercorns.

To prepare one liter of marinade you will need:

salt – 1 tbsp. l.;
granulated sugar - 2 tbsp. l.;
acetic acid 70% - 1 tsp.

Light version savory snacks– tomatoes stuffed with garlic cloves. For brutalists and lovers of “hot things”, use as a filling hot pepper.

Cooking process:

In prepared three-liter jar place a sprig of parsley, an umbrella of dill, a horseradish leaf and a handful of peppercorns.
Cut each tomato. Place a hot pepper ring inside. Want a more gentle snack option? Replace the hot pepper with two slices of garlic.
Fill the jar with the stuffed tomatoes, compacting each layer.
Fill with boiling water to the top. Cover with boiled iron lids. Leave for 10-15 minutes to warm up.
Pour the water from the jar into another container. Use it as a base for brine, adding granulated sugar and salt.
Pour vinegar into the vessel with the tomatoes.
Cover stuffed tomatoes brine brought to a boil.
Seal with iron lids. Turn upside down to cool gradually.

Spicy green and brown Georgian tomatoes with celery: recipe under a nylon lid

Don't want to bother with the seamer? Prepare unripe tomatoes for nylon covers. The appetizer is moderately spicy and very tasty.

It includes:

tomatoes;
garlic;
parsley and celery;
sweet and hot peppers;
salt – 2 tbsp. l. for 1 liter of water.

Preparation:

Chop the garlic cloves. Finely chop the parsley and celery sprigs. Cut the sweet and hot peppers into small cubes.

Combine the ingredients for the filling. Mix well.

Prepare required amount brine. Stir well and bring to a boil. Prepare the tomatoes for stuffing: cut large ones crosswise, for small ones one cut is enough.

Stuff the tomatoes with the spicy filling.

As a vessel for leavening stuffed tomatoes use glass jars or any enamel dishes. Place the stuffed tomatoes in it so that the greenest ones are at the bottom.

Pour boiling brine over it. Glass jar close with a lid with holes. Do you make the preparation in an enamel bowl? Apply pressure so that all the tomatoes are covered with brine. Cover the pan or bucket with cheesecloth to allow air circulation.

After about 5 days, the brown tomatoes located in the top layer of the workpiece are suitable for consumption. Less ripe tomatoes require longer fermentation.

After a week, remove the white coating from the surface of the brine. Place the snack in the refrigerator for storage. Do you use large fruits in preparation? Increase this period to two weeks.

Korean preparation - a very tasty quick recipe

The lower the temperature outside the window, the more in demand. Their burning components accelerate the blood and warm in bad weather. Prepare a snack according to the express recipe. The result will please you.

You will need:

unripe tomatoes – 2 kg;
sweet paprika- 4 things.;
hot pepper – 1 pc.;
carrots – 2 pcs.;
garlic – 7 cloves;
parsley and dill - 1 bunch each;
salt – 2 tbsp. l.;
sugar – 3.5 tbsp. l.;
vinegar 9% - 2/3 tbsp.

Preparation:

Cut the tomatoes into approximately equal parts: small ones - in half, larger ones - into four or more pieces.
Chop the parsley and dill.
Pass carrots, garlic, sweet and hot peppers through a meat grinder.
Combine the ground vegetables and chopped herbs in one bowl.
Add salt and granulated sugar. Pour in vinegar. Mix well.

Korean tomato dressing is ready!

Pour it over the tomato slices. Keep in the refrigerator overnight.

Crispy salad with unripe tomatoes, onions, carrots, bell peppers without sterilization

Looking to get rid of your late-season vegetable stash? This recipe will help turn the remains of unclaimed harvest into delicious dish, capable of becoming business card any housewife.

It includes:

unripe tomatoes – 5 kg;
bell pepper – 0.5 kg;
carrots – 0.5 kg;
onion – 0.5 kg;
peeled garlic – 1 tbsp;
salt – 1.5 tbsp. l.;
sugar – 1 tbsp;
sunflower oil – 1 tbsp.;
vinegar 9% - 100 g.

Preparation:

Cut the tomatoes into slices about 1 centimeter thick.
Cut the carrots into rings, the onion into half rings, and the pepper into large cubes.
Grind the garlic and herbs in a meat grinder.
Combine the ingredients.
Add salt, granulated sugar, vegetable fat. Mix well.
Place on fire. After boiling and simmer over low heat for 30 minutes.
Five minutes before the end of cooking, add table vinegar. Stir gently.
Lay out hot salad into sterilized jars. Roll up.

Recipe for a delicious salad of tomato pieces with sterilization

Gather leftovers from your garden and process substandard vegetables into an amazing snack that tastes like Hungarian salads from Soviet times.

This recipe is good because it allows for any variations in the composition and adjustment of the intensity of the marinade to the taste of the housewife.

It contains:

green unripe vegetables;
carrot;
apple;
garlic;
bell pepper;
cilantro;
black ground pepper;
salt – 1.5 tbsp. l.;
sugar – 3 tbsp. l.;
vinegar - 3 tbsp. l.;
vegetable oil – 50 ml.

Preparation:

Grind all ingredients except herbs. The size and shape of the slices does not matter and depends on your taste and desire.
Salt the vegetable mixture. Mix well, cover with a lid and leave for five hours until the juice comes out.
Place on the fire and bring to a boil. Simmer a little.
Add sugar. Pour in vinegar. Taste it. Add salt to the salad if you think it is necessary.
Add chopped greens.
Place the hot salad in sterilized jars. Roll up and cool.

Cold-salted pickled green tomatoes in a plastic bucket – delicious as barrel ones

Traditional Russian recipe for preparing vegetables using the fermentation process provided by lactic acid bacteria, enjoys constant popularity.

He doesn't require large quantity ingredients, requires little labor and ensures consistently excellent results!

To implement it you will need:

green vegetables;
branches of dill and celery;
leaves of horseradish, cherry and tarragon;
garlic cloves;
mustard and coriander seeds;
Bay leaf;
allspice;
rock salt – 3.5 tbsp. l. for 1 liter of water.

Preparation:

Place several sprigs of seasonings at the bottom of the fermentation vessel: dill, celery, tarragon, horseradish. Add cherry and laurel leaves.
Separate the head of garlic into cloves. Place them in the starter bowl right in the husks.
Add one tablespoon each of mustard and coriander seeds. Add hot pepper.
Place the green tomatoes tightly, topping them with dill umbrellas, horseradish and celery leaves. Place larger fruits on the bottom of the dish, and smaller ones on top.
Prepare the required amount of brine. Dissolve rock salt in cold water. Stir until the grains dissolve.
Pour the salt solution over the tomatoes. Put down the oppression. Leave in a warm room for two weeks to ferment.
Store in a low temperature area.

Recipe for salad of unripe tomatoes with cabbage, hot pepper, garlic

This original salad doesn't need heat treatment. Add cabbage to unripe tomatoes and get an unexpected result!

You need:

green tomatoes - 2 kg;
cabbage - 1 kg;
hot pepper - 3-4 pcs.;
dill greens – 1 bunch;
head of garlic;
salt - 3 tbsp. l.

Preparation:

Thinly slice the unripe tomatoes.
Add chopped cabbage, chopped hot pepper, dill and garlic.
Season with salt. Mix thoroughly.
Place in a room with low temperature for a day. During this time, stir the vegetable mixture several times.
Try the salinity level of the salad.
Place the chopped vegetables with any juices that have come out into prepared jars, compacting them periodically.
Cover with nylon lids scalded with boiling water.

Keep refrigerated.

Green tomato caviar - winter preparation at home without vinegar

The peculiarity of this preparation is the absence of acetic acid in its composition. For many consumers, this quality is critical.