Salad rolling peppers green tomatoes. Salad of green tomatoes for the winter with onions and carrots

It is not known who came up with the idea of ​​​​making a salad of green tomatoes for the winter, but the taste of this appetizer turned out to be so successful that modern housewives specifically pick tomatoes unripe or buy such tomatoes at the market. You can prepare such a salad with the addition of a variety of vegetables, and more hearty option snacks are prepared with rice.

Preparing a salad from unripe tomatoes is not difficult, but you need to follow certain rules in order for the preparation to be successful.

First of all, you need to choose quality raw materials. Tomatoes suitable for canning must be healthy, reaching marketable size, but not beginning to turn red. You can also use brown tomatoes, but they are already softer, so the taste of the salad will be different.

You need to cut the tomatoes with a very sharp knife, in this case the juice will not leak out, and the pieces will be smooth and beautiful. You can cut tomatoes in different ways - into circles, slices, cubes. The choice of cutting option depends on the recipe.

In addition to the main component, the salad may include: various vegetables. It is best to cut them into thin strips; you can use special shredders for slicing.

Salads will be stored in jars that need to be hermetically sealed. These can be screw caps or caps that are rolled up using a special key.

Interesting facts: the most large tomato was grown in the US state of Wisconsin, its weight was almost 3 kilograms.

Spicy green tomato salad with garlic

This is a very simple salad recipe, it is made from green tomatoes with garlic.

• 1 kg of green tomatoes;
• 1 tablespoon salt;
• 1 tablespoon sugar;
• 70 ml table vinegar (9%);
• 7 cloves of garlic;
• 1 chili pepper;
• 1 bunch of greens.

The tomatoes must be washed, the stem removed and cut into quarters (if the tomatoes are small) or slices if the fruits are larger.

We thoroughly wash the greens in plenty of water, shake off the droplets from the leaves and chop them finely. Chop the peeled garlic into small cubes with a knife or pass through a press.

Add herbs and garlic to the tomato slices, add vinegar, salt and sugar, mix well and let stand for two hours at room temperature. Then put it in the refrigerator for a day, covering the dish with the salad with a lid. After this, put the salad in clean and dry jars, pour in the juice that was released during pickling. Place the jars in a container for sterilization and keep in boiling water for 20 minutes (0.5 liter jars). We seal it hermetically.

Advice! If you plan to eat the salad in the near future, then it needs to be kept in the refrigerator for 4 days. After this, you can serve the salad to the table. This preparation is stored in the refrigerator, covered, for 1.5-2 months.

Korean green tomato salad

You can prepare green tomatoes for the winter by making a Korean salad out of them.

• 1 kg of green tomatoes;
• 2 bell peppers;
• 4 cloves of garlic;
• 50 ml vinegar (9%);
• 50 ml refined vegetable oil;
• 50 gr. Sahara;
• 30 gr. salt;
• 0.5 teaspoon ground red pepper;
• 0.5 teaspoon ground coriander;
• 1 bunch of greens.

Wash vegetables and herbs. We cut the tomatoes into cubes, the pepper into thin strips, and the garlic into small cubes. You can pass the garlic through a press. Chop the greens very finely.

Mix all the vegetables in a deep bowl and add herbs to them, pour in vinegar, spices, sugar, oil and salt. Mix very thoroughly again. Place in the refrigerator for 8 hours to marinate. Then you can put it in clean jars, cover with plastic lids and store in the refrigerator for up to 4 months. You can also sterilize jars of salad in boiling water for 25-30 minutes and close them hermetically; in this case, the preparation can be stored at room temperature.

“Hunter” salad

“Hunter” salad is prepared from a large selection of vegetables, so it has a rich taste.

• 600 gr. green tomatoes;
• 600 gr. cucumbers;
• 900 gr. white cabbage;
• 300 gr. carrots;
• 3 onions;
• 3 cloves of garlic;
• 1 small bunch of greens;
• Salt to taste;
• 1.5 tablespoons vinegar (9%);
• 6 tablespoons of vegetable oil.

You should start cooking by preparing the vegetables. All ingredients must be washed, cleaned and washed again with clean water. Finely chop the onion, the carrots can be cut into thin strips or grated. Cut the pepper into cubes or thin strips. Cut the cucumbers into thin half rings, cut the cabbage into thin strips (preferably using a special shredder).

Read also: Birthday salads - 13 quick and inexpensive recipes

Place all the prepared vegetables in a large saucepan and add salt to taste. You need to add enough salt so that the salad seems a little salty. Pour in the oil and place the pan on the stove, heat well until it begins to boil. Add garlic and vinegar to the salad. Place the salad in clean jars and sterilize them. Half-liter jars need to be kept in boiling water for 12 minutes, liter jars - 15.

Danube salad of vegetables and green tomatoes

Danube salad is prepared using different combinations of vegetables, but the most spicy taste has a preparation in which green tomatoes are added.

• 1.5 kg of green tomatoes;
• 750 gr. Luke;
• 750 gr. carrots;
• 150 ml vinegar (9%);
• 150 ml refined oil;
• 150 gr. Sahara;
• 50 gr. salt;
• 15 peas of allspice;
• 2 bay leaves.

Wash all the vegetables clean, peel the onions and carrots, cut out the stems of the tomatoes. Cut the tomatoes into slices. Chop the onions; they can be cut into cubes or thin halves of rings. The carrots also need to be finely chopped; you can use a grater or a special shredder.

Combine all the vegetables in a saucepan, add salt and sugar, mix everything well and leave for 3-4 hours until the vegetables give juice. Then you will need to pour in vinegar and oil, add spices. Place the pan with vegetables on the fire and simmer low heat about half an hour.

Place the salad in clean half-liter jars. Sterilize the salad in boiling water for 12 minutes. Then you need to seal the jars hermetically, put them on the lids and wrap them well with a thick blanket or other warm thing to ensure slow cooling.

Green tomato salad with rice

Green tomato salad with rice is great option side dish or appetizer.

• 2 kg of green tomatoes;
• 500 gr. carrots;
• 500 gr. Luke;
• 500 gr. bell pepper;
• 1 cup rice (it is better to use rice with long grains);
• 5 level tablespoons;
• 2 tablespoons salt;
• 50 ml vinegar (9%);
• 350 gr. refined oil.

We start with washing and peeling vegetables. Cut the tomatoes into not too thin slices, onions into halves of rings, peppers and carrots into thin strips.

Wash the rice well in cold water, then fill warm water(40 degrees) and leave soaked for 2 hours. Then rinse again and dry, placing on paper towels. Combine dry rice with vegetables, add spices, salt and sugar. You can add your favorite spices to taste.

Place the bowl with the rice-vegetable mixture on the fire. As soon as it boils, reduce the heat greatly and cook for 40 minutes, stirring occasionally so that the vegetables do not burn. At the very end of cooking, add vinegar and stir. Lay out hot salad into sterilized jars and immediately close with boiled lids. We place the sealed jars with the neck down, cover the preservation with a blanket or blanket to ensure the self-sterilization process at high temperature.

Green tomato caviar

Tomato caviar turns out to be very tasty. You can prepare it only from green tomatoes, or you can add pink and red ones to the green ones.

• 3 kg of tomatoes;
• 1 kg of sweet pepper;
• 1 kg carrots;
• 0.5 kg of onion;
• 100 gr. Sahara;
• 1 teaspoon salt;
• 1 tablespoon vegetable oil;
• 4 tablespoons table vinegar (9%);
• 1 teaspoon ground black pepper.

Wash and peel all the vegetables thoroughly, cut out the stems of the tomatoes. We cut the vegetables into pieces of arbitrary size and shape, the main thing is that they are convenient to chop in a meat grinder or blender.

Place the chopped vegetables in a saucepan, pour in the oil, add salt and pepper. Taste it and adjust the amount of spices if necessary. Let the mixture sit for a few minutes; when salt is added, the vegetables will begin to release juice. The mass should be quite liquid. If you get a thick mixture, add a little water to it. We put the dishes with vegetable puree on the fire and cook for 1-1.5 hours, stirring often.

A quarter of an hour before readiness, add sugar and vinegar. Pour the hot caviar into jars that have been sterilized in advance and have not had time to cool. Immediately roll up and turn over, placing the jars on the lids. Leave to cool, tightly wrapping the jars with a warm blanket.

Read also: Salad with sun-dried tomatoes – 10 recipes

Green tomato salad without cooking

Another version of the salad without cooking is prepared with green tomatoes and vegetables.

• 4.5 kg of tomatoes;
• 1.5 kg of onion;
• 1.5 kg carrots;
• 1.5 kg bell pepper;
• 0.5 cups salt;
• 0.5 cups table vinegar (9%);
• 1 cup of sugar;
• 500 ml vegetable oil.

We wash the tomatoes, cut each fruit in half and cut out the stalk. Cut into slices 0.7-1.0 cm thick. Place the tomatoes in a bowl, add half the specified amount of salt, mix carefully and leave for 3-5 hours. Drain off the juice released from the tomatoes.

Peel and chop the remaining vegetables (peppers, carrots and onions) into strips. If desired, you can chop the onion smaller and grate the carrots. Combine all the vegetables in a spacious bowl. Add the second part of salt, sugar, season with vinegar and refined oil. Mix well.

Place the salad in clean and dry half-liter jars, tamping well. We put the salad in jars, covering them with boiled lids in a large saucepan, at the bottom of which there is a plastic mesh. Let's pour warm water to the level of the “hangers” of the cans and place on the stove.

Advice! If there is no plastic grill, you can place a towel or clean cloth folded in two or three layers on the bottom of the pan for sterilization.

Bring the water in the pan to a boil and heat the jars for 12 minutes. We take out one at a time and immediately close it tightly. Turn the jar over and place it on the lid.

When all the jars are closed, wrap them warmly so that they cool very slowly.

Spicy green tomato salad

Appetizing spicy vegetable salad with green tomatoes prepared without sterilization

• 1 kg of tomatoes;
• 250 gr. carrots;
• 300 gr. Luke;
• 200 gr. bell pepper;
• 5 cloves of garlic;
• 1 pod of hot pepper (or to taste);
• a third of a glass of refined oil;
• 1 tablespoon vinegar (9%);
• 1 tablespoon salt;
• 2-3 tablespoons of sugar.

We thoroughly wash all the vegetable components of our salad. Peel the onions, carrots and peppers and cut into thin strips. Remove the stems from the tomatoes and cut them into slices. Remove the seeds from the hot pepper and finely chop it, chop the garlic using a garlic press or chop it with a knife.

Advice! If you don't love bell pepper, then you don’t have to put it in this blank. In this case, you need to increase the number of tomatoes by 200 grams. Moreover, you can take pink or red tomatoes.

Place all the vegetables (except garlic) in a saucepan, sprinkle with salt, spices and sugar and stir. Leave for 20-30 minutes to release the juice.

Advice! When adding spices at the initial stages of preparing the product, add them less than the amount specified in the recipe. Then, when everything is almost ready, you can bring the salad to taste by adding the missing seasonings.

Pour oil into the vegetables and put the pan on the fire, simmer for about 40 minutes, the tomatoes should become soft and their flesh translucent. At the very end, add vinegar and garlic.

In order to prepare a delicious green tomato salad for the winter, you will need a minimum of ingredients. In addition to unripe tomatoes, I add onions, carrots and bell peppers. If you add only onions and carrots, you get the so-called “Danube” salad, hot pepper- Cobra salad, Korean dressing— “Korean” salad with green tomatoes. Housewives love to experiment with ingredients - green tomatoes many are coming. In addition to the ingredients, salads differ in preparation technology - with or without sterilization.

However, back to my recipe. All my vegetables are stewed in own juice, which is very convenient, because you don’t need to prepare the filling separately. From specified quantity the yield of products will be 1.5 liters. The salad is very tasty, so for a large family you can prepare 2-3 servings at once. The only thing I would recommend is to take a large saucepan, since the cut vegetables are voluminous - they will settle as they stew.

Total cooking time: 1 hour + 4 hours for pickling tomatoes
Cooking time: 1 hour
Output: 1.5 liters

Ingredients

• green tomatoes – 1 kg
• onion– 500 g
• carrots – 300 g
• multi-colored bell pepper – 300 g
• 9% vinegar – 80 ml
• sugar – 100 g
• salt – 1.5 tbsp. l. or to taste
• bay leaf – 2 pcs.
• black peppercorns – 6 pcs.
• vegetable oil– 100 ml

Note: the weight of vegetables is indicated in peeled form.

How to prepare green tomato salad for the winter

It is advisable to take tomatoes of the same variety, then they will all be ready at the same time. The optimal degree of maturity is light green or brown. There should be no flaccid or blackened ones; select only the densest and most beautiful ones. I washed the fruits and cut them into small slices into 4-8 pieces, depending on size. I sprinkled it with coarse rock salt and left it for 4 hours to allow the juice to release - it will need to be drained so that the bitterness goes away.

The bell pepper was peeled from the seed pods and cut into strips. I chopped the onion into half rings, and the carrots into thin strips (if you cook in large quantities, it is more convenient to use a coarse grater).

I heated refined vegetable oil in a saucepan (volume 3 liters) and poured onions and carrots into it. Fry over medium heat without a lid for 5-6 minutes, stirring with a spatula. The vegetables will settle a little, the carrots will become a little softer, and most importantly, the onions will flavor the oil.

Bring it to a boil. Seasoned with sugar and vinegar, flavored with spices: peppercorns and bay leaf.

Mix carefully and simmer for 40 minutes, covered, over low heat, stirring occasionally. There is no need to add water; the vegetables will release juice on their own. If you're cooking large portion, then it may take more time - up to 1 hour. As a result, the salad will settle and decrease in volume by about half. The tomatoes will become soft and change their natural bright green color to olive. If necessary, you can add more salt and sugar, adjusting the amount to taste.

I put the hot green tomato salad into sterilized jars and immediately rolled it up. She turned the canned food upside down, wrapped it tightly in a blanket and left it like that until it cooled completely.

The result was a very tasty green tomato salad for the winter. You can store it not only in the cellar, but also in apartment conditions, in a cool and dark place. Before serving, just cool the jar and the appetizer is ready!

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, cook great 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 slogans “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:

1. Cut unripe tomatoes lengthwise into 6-8 slices. For mixing ingredients a large one will do deep basin. There we throw chopped tomatoes, chopped garlic, salt and sugar, pour vinegar and oil over the future salad.
2. 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. Every 20-30 minutes vegetable mass It is advisable to stir again, and the salad will give a lot of delicious juice.
3. 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 time 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, and sweetish and fleshy on the inside with a pinkish center.

Preparation:

1. 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.
2. After tincture, the salad will give a lot of juice, it will be useful for juicy preparations. But vitamin dish 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! New recipe without sterilization, it 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 salad green tomatoes are 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:

1. 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 close a large number of salad, you can mince carrots and red tomatoes, then you don’t have to remove the tomato skin.

1. 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.
2. After boiling, add salt and sugar, stir and check if it is seasoned enough. You can add more spices if you wish.
3. 15 minutes before turning off, pour in a glass sunflower oil. When hot, roll the salad into jars, you get 2.5 liters and one bowl for testing.

Sweetish, soft and flavorful snack ready for the winter. Bon appetit!

Korean green tomatoes - salad for the winter

Snacks by korean recipes have become firmly established in the family diet of many housewives. The dishes are different 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 Korean grater so that you get 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 cooking Danube salad from green tomatoes and roll 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 surpass all the expectations!

Ingredients:

Preparation:

1. We cut the tomatoes into small slices or large cubes to suit the housewife's taste. Grate carrots onto coarse grater, and chop the onions into thin half rings. Everything is thoroughly mixed with the addition of salt.
2. The vegetable mixture is infused under the lid at room temperature for about 3-4 hours.
3. 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.

1. 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.

Bright winter preparation will perfectly 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!

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

And today's topic was born by chance. I live in a temperate climate with cool and rainy summers. Therefore, tomatoes do not always have time to ripen before the onset of cold nights and fogs. You have to remove them from the branch while they are still green. And here are two alternatives: either let it ripen or prepare a delicious salad for the winter. I chose the second option - green tomato salad for the winter. Although, if you prefer red tomatoes and want green tomatoes to ripen at home, learn these little tricks.

Do you only like red tomatoes? Then if cold nights and fogs come that destroy tomatoes, pick them unripe and try to help the tomatoes ripen by choosing any of the four methods. Select healthy tomatoes that are not damaged by mold, wash, dry and ripen for about 2 weeks. Green tomatoes should ripen in the dark and with little humidity.

1. If you don't have a lot of green tomatoes, you can place them in glass jars. Moreover, do not overfill the jar; the tomatoes should be comfortable. And put a banana or red tomato in each jar. Close the jar with a lid and place in a warm, dark place.
2. You can put green tomatoes in plastic bags. Just don’t forget to make a few holes in the bags first for air circulation. Again, you need to put a banana in each bag.
3. If you have a lot of unripe tomatoes, use a cardboard box. Cover the bottom of the box with newspapers, place tomatoes on top, again cover with a layer of newspapers and again with tomatoes. You can put a banana inside the box to speed up ripening.
4. You can also put tomatoes in paper bags for ripening.

Bananas, it turns out, emit ethylene gas, which is necessary for ripening. Only for this you need bananas in the process of ripening - yellow, and with green tips.

But maybe you still don’t rush to put green tomatoes in for ripening? I assure you that you can make very tasty salads for the winter from green tomatoes. I will introduce you to some recipes.

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

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

Ingredients:

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

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

I want to warn you - green tomatoes contain the dangerous poison solanine. Therefore in fresh You shouldn't eat green tomatoes. But when fermented and canned, this poison is destroyed and does not pose any danger

2. Carrots can be grated to Korean carrots. or you can cut it into cubes. Cut the onion into cubes.

3. Cut some more Bell pepper. I usually use red or yellow peppers for color, then the salad turns out bright and beautiful.

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

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

6. Add vegetable oil, stir everything well. Place the pan on the stove and bring to a boil.

7. After boiling, add salt, sugar and ground red pepper. Cook the salad for about 3 hours over low heat, stirring occasionally.

Please note - we prepare the salad without adding vinegar.

8. At the end of cooking, place the salad in clean jars, cover with lids and sterilize in hot water. Roll up the lids tightly, turn over and leave until completely cool.

A simple recipe for a salad of green tomatoes, carrots and onions for the winter

The composition of this salad is similar to the previous one, but here we will add fresh tomatoes in the salad. It is very easy to remember the amount of ingredients - for 1.5 kg of green tomatoes there is 0.5 kg of other vegetables.

Ingredients:

• green tomatoes - 1.5 kg
• carrots - 0.5 kg
• onions - 0.5 kg
• bell pepper – 0.5 kg
• red tomatoes - 0.5 kg
• vegetable oil - 1 cup
• sugar - 1 tbsp. l.
• salt - 1 tbsp. l. (I use minimal salt, but adjust to taste)

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

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

3. Place all the vegetables in a deep saucepan and put on fire. Bring to a boil, add salt and sugar. Simmer the salad for about 1 hour over low heat under the lid. During this time, do not forget to stir several times.

4. 15 minutes before the end, add vegetable oil and boil for another 5-10 minutes.

5. Since this salad is without vinegar, jars of ready-made salad It is advisable to sterilize in boiling water. Be sure to boil the jar lids for a few minutes. After you cover the salad with lids, turn the jars upside down.

Green tomato salad without sterilization - a recipe for the winter

Preparations for the winter can be preserved without sterilizing the preparations themselves. To do this, you just need to pre-sterilize the jars and lids. But this method is only suitable for workpieces that we subject heat treatment, that is, cook or stew. How to sterilize jars and almost everything.

But we have a salad recipe with fresh vegetables, which means that for long-term storage jars of salad need to be sterilized. Or just close the jars tightly plastic lids and store in a cool place.

Ingredients:

• green tomatoes - 2 kg
• bell pepper - 1 pc.
• garlic - 1 head
• parsley or dill
• salt - 1 tbsp. l.
• sugar - 2 tbsp. l.
• vegetable oil - 100 ml
• vinegar 9% - 50 ml

1. We cut all the ingredients: divide the tomatoes into 4 parts, cut the pepper into strips, finely chop the garlic. Chop the greens. Place in a saucepan, add salt, sugar and vinegar. You can adjust the amount of vinegar at your discretion.

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

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

It is advisable to store such preparations in the refrigerator or cellar.

If you want to roll up such a salad for the winter with a metal lid, then I advise you to sterilize the jars with the preparation for an additional 20 minutes.

Delicious salad of green tomatoes for the winter with garlic

Simple and vitamin salad, which uses only green tomatoes and garlic. And if you have unripe tomatoes left at the dacha, then use this recipe.

Ingredients:

• green tomatoes - 4 kg
• chopped garlic - 1/2 cup
• parsley and dill - to taste
• salt - 1/2 cup
• sugar - 1/2 cup
• vegetable oil - 1/2 cup
• vinegar 9% - 1/2 cup

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

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

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

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

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

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

I hope I still have time before the end seasonal preparations and you will want to make at least one of these salads. I like these recipes so much that I even ask my friends who don’t use unripe tomatoes to give them to me. And then I happily treat them to these delicious salads, and they don’t believe that all these are from those tomatoes that they wanted to throw away.

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

Canning for the winter is a very popular activity for many housewives, because it provides an excellent opportunity to diversify the table with delicious, savory snacks and salads that add bright notes to any meal. Even green tomatoes are used: when prepared, they turn out very tasty. If you don’t believe me, see for yourself by preparing preserved salad recipes for the winter with photos You’ll lick your fingers. Green tomatoes can be prepared in different types: stuffed, whole, chopped in salad.

How to choose the right tomatoes for harvesting for the winter

For soaked, lightly salted, pickled, barrel, salted tomatoes, you need to choose fruits in a store or market with the correct degree of ripening: they should be unripe or brown, and the tomato crumb should be hard and dense. Choose fruits without dents, cracks, or signs of disease. In terms of ripening, all green tomatoes should be the same. There is no need to roll up a variety of colors into a jar, combining brown, red, and pink.

As for size, it is better to give preference to medium or small green tomatoes, but not like cherry ones. Fruits that resemble a plum in shape are suitable because they are small and have a dense structure. When all the green tomatoes have been selected and sorted, they need to be thoroughly rinsed with water several times for wrapping salads for the winter “You’ll lick your fingers.”

What utensils will you need?

During canning, almost everything that is in every housewife’s kitchen can be useful:

1. You will need a special saucepan: it is a wide, thick-bottomed pot with a spout, a strong handle, and the inclined walls of this dish allow liquids to evaporate quickly. The pan must be made of durable stainless steel and have a volume of 9 liters. There are dishes that have markings on the inside to make it convenient to monitor the amount of boiled contents.
2. When canning, you may need large wooden spoons with long handles.
3. It is important to have a thermometer that allows you to determine the moment of readiness and the temperature of the canned products at the time of pouring into jars.
4. Using a slotted spoon you can remove the scale.
5. Measuring containers and spoons will help you correctly determine the proportions of the components.
6. To pour the preparations into jars, jugs made of heat-resistant glass are used, as well as special plastic funnels with a narrow or wide spout.
7. Useful for sterilizing canned food home autoclave or regular saucepan with a wide bottom and gauze lining the bottom.
8. Glass jars with tin lids, having a rubber ring-liner, a manual seaming machine for twisting, “twist-off” lids.

Recipes for delicious finger-licking salads made from green tomatoes

There are many recipes for canning green tomatoes for future use in the form of finger-licking salads. Having tried this preparation once, every housewife is convinced of how wonderful the preservation is. Green tomatoes, like red ones, are salted, pickled, combined with spices and vegetables (herbs, adjika, Korean seasonings, mustard, cloves, hot pepper, horseradish, pasta, apples). Canned fruits taste harder and more sour.

With carrots and onions without sterilization

One way to prepare a finger-licking green salad is without sterilization. This greatly simplifies the canning process and saves time. Carrots in the salad add a slight sweetness, and onions add piquancy. To prepare finger-licking green tomatoes for this recipe you will need:

• onions – 1 kg;
• carrots – 1 kg;
• green tomatoes – 3 kg;
• water – 0.5 cups;
• salt – 2 tbsp. l.;
• vinegar 6% - 0.5 cups;
• sugar – 1 glass.

Step by step recipe Finger-licking green tomato salad:

• We wash the tomatoes, let them dry or wipe them with paper towels. Cut into small slices.
• Peel the carrots and chop them on a grater.
• Remove the skins from the onion and cut into thin half rings.
• Place all vegetables in enamel pan, add vegetable oil, water, salt, sugar and leave for a couple of hours.
• After the specified time has passed, put the dishes with vegetables on the fire, bring to a boil, and simmer for 25 minutes over low heat. Add vinegar and remove from heat.
• Place the hot salad in sterilized jars, then twist, turn upside down and wrap until cool. Afterwards we transfer it to the cellar for storage.

With cucumbers Danube style

Green tomato and Danube salad – very tasty and unusual blank. Supplementing them with a winter meal (rice, pasta, potatoes, meat dishes), you will definitely remember summer. Combination available products in the recipe gives original taste. Preparing for the winter preserves the original aroma of vegetables. To prepare the finger-licking green tomato salad you will need:

• bell pepper – 1 kg;
• green tomatoes – 1 kg;
• young cucumbers – 1.4 kg;
• onions – 500 g;
• salt – 2 tbsp. l.;
• vegetable oil – 200 ml;
• vinegar 9% - 50 ml;
• sugar – 5 tbsp. l.;
• hot pepper – 1 pc.

Step by step recipe green tomato salad for the winter Danube style:

• We wash the cucumbers, dry them, cut off the ends, and chop them into halves of circles.
• We wash the bell pepper, remove seeds and stems, and cut into strips.
• Wash the hot pepper, remove the stem and seeds, and finely chop.
• Wash the tomatoes and cut into slices.
• Peel the onion, soak in cold water for 20 minutes, cut into thin half rings.
• We transfer all the vegetables into an enamel pan, pour in vinegar, oil, add sugar and salt. Mix with a wooden spoon, put on slow fire. When the salad boils, cook for 5 minutes.
• Place the salad in sterilized jars, tamping down slightly. Roll up the pieces, turn them over, and wrap them until they cool. Then we store it in a cool place.

Korean in banks

Finger-licking green tomato salad in Korean is one of the quick, tasty preparations for the winter. Vegetables are marinated in their own juice with the addition of various spices, making the dish moderately spicy and piquant. If you wish, you can supplement the recipe with hot pepper. We will need:

• bell pepper – 2 pcs.;
• green tomatoes – 1 kg;
• vinegar 9% – 50 ml;
• garlic – 4 cloves;
• sugar – 50 g;
• vegetable oil – 50 ml;
• ground red pepper – 0.5 tsp;
• salt – 1 tbsp. l.;
• parsley - to taste.

Step-by-step recipe for making Korean-style green tomato salad with photos:

• Wash the greens, dry them, and chop finely.
• Wash the tomatoes and cut into slices.
• Remove the peel from the garlic and chop it with a knife.
• We wash the pepper, remove seeds and stems, and chop into small cubes.
• We wash the canning jars and lids.
• Place peppers, green tomatoes, garlic, parsley into a bowl, add sugar, salt, and ground red pepper. Pour in vinegar, vegetable oil, stir.
• Place the salad in jars, close and leave in the refrigerator for 8 hours. After this, the snack is ready for consumption or storage until winter.

Winter Flower-seven-flowered with vinegar

Salad of green tomatoes for the winter “Tsvetik-Semitsvetik” is a simple and tasty autumn appetizer. The preparation in jars is very bright, reminiscent of warm summer day. The salad comes out very aromatic, with a slight hint of sourness and rich taste. To prepare you will need:

• sweet pepper – 1 kg;
• green tomatoes – 2 kg;
• carrots – 1 kg;
• onions – 1 kg;
• vinegar 9% – 250 ml;
• water – 500 ml;
• sugar – 160 g;
• salt – 3 tbsp. l.;
• vegetable oil – 250 ml.

Step-by-step recipe for green tomato salad “Tsvetik-Semitsvetik”:

• We wash and peel all vegetables. We cut the tomatoes into slices, the peppers into strips, the onions into half rings, and chop the carrots on a grater.
• Pour water, oil into the pan, add salt and sugar. Put on the fire, after boiling, add the vegetables. When boiling again, cover with a lid and simmer for 10 minutes. Add vinegar and remove from heat.
• Place the salad in sterilized jars, roll up, and wrap until cool. We store it in a cellar or pantry.

Watercolor without vinegar

Green tomato salad “Watercolor” is a simple winter preparation. Her taste is different combination of light sweetness and sourness, so this is a good savory addition to any winter feast. To prepare you will need:

• onions – 500 g;
• green tomatoes – 2 kg;
• garlic – 2 heads;
• carrots – 500 g;
• bell pepper – 500 g;
• greens – 1 bunch;
• salt – 3 tbsp. l.;
• vegetable oil – 1 cup;
• sugar – 0.5 cups.

Step-by-step recipe for “Watercolor” salad with photos:

• We wash and peel all vegetables. Cut the tomatoes into slices.
• Cut the pepper into thin half rings and place in a bowl with the green tomatoes.
• Cut the carrots into thin slices.
• Cut the onion into half rings.
• Chop the garlic and herbs.
• Mix the vegetables and leave for 6 hours. Then add salt, sugar, and hot oil.
• Mix the salad thoroughly, put it in jars, and sterilize for 15 minutes. We roll up the blanks, turn them over, and wrap them. When the preservation has cooled completely, put it in the cellar.

Hunting

“Hunter’s” salad – quick and delicious preparation in winter, judging by the reviews of housewives. The beauty of the recipe is that you can vary the number of components at your own discretion, each time getting new taste. Remember that you need to add more salt so that when tasting, the salad seems a little over-salted. Don't worry, when you open it in winter, it will get the right taste. We will need:

• cucumbers – 200 g;
• green tomatoes – 200 g;
• bell pepper – 200 g;
• white cabbage – 200 g;
• onion – 1 pc.;
• carrots – 100 g;
• salt - to taste;
• dill and parsley - 1 sprig each;
• garlic – 1 clove;
• vinegar essence– 0.5 tbsp. l. for 1 liter jar;
• vegetable oil – 2 tbsp. l.

Step-by-step recipe for finger-licking green tomato salad with photos:

• We wash and peel the vegetables. Cut the carrots into strips, onions, peppers into small cubes, cucumbers into strips, tomatoes into cubes, finely shred the cabbage. Place all vegetables in a bowl.
• Add crushed garlic and salt to the vegetables and leave until juice forms. Place on the fire and heat without letting it boil. Pour in vinegar, oil and turn off the burner.
• Place the salad in sterilized jars, sterilize the preparations, and roll them up. We wrap the jars and, after cooling, send them to a cool place.

Cobra with garlic and chili pepper

The “Cobra” salad from the “Finger-licking” series with the addition of chili peppers and garlic is suitable for those who like very spicy and fiery snacks. This dish will successfully complement the meat, highlighting the excessive fat content and helping the digestion process. You can vary the amount of garlic and pepper depending on the level of spiciness you prefer. For cooking spicy salad from green tomatoes you will need:

• garlic – 3 heads;
• green tomatoes – 2.5 kg;
• salt – 3 tbsp. l.;
• vinegar – 100 ml;
• chili pepper – 2 pcs.;
• sugar – 3 tbsp. l.

Step by step description hot salad recipe:

• Wash the tomatoes and cut into small slices.
• Wash the pepper, remove the seeds if desired, and cut into slices.
• Chop the garlic; if you wish, you can add some of the garlic to fried. This will add even more flavor to the preparation.
• Mix tomatoes, peppers, garlic, sugar, salt, vinegar. Leave for half an hour to form juice.
• Place the salad in sterilized jars and cover with lids.

Caviar in a slow cooker

Kabachkova and eggplant caviar You won’t surprise your household anymore, but green tomatoes are something new, you’ll just lick your fingers. It tastes just as good traditional types snacks, but distinguished by its piquancy and originality. Instead of vinegar essence, you can use apple or vinegar. We will need:

• onions – 500 g;
• bell pepper – 6 pcs.;
• green tomatoes – 3 kg;
• sugar – 150 g;
• vinegar essence - 3 tbsp. l.;
• vegetable oil – 250 ml;
• mayonnaise – 150 ml;
• carrots – 1 kg;
• salt – 2 tbsp. l.;
• chili pepper – 3 pcs.;
• ground black pepper – 2 tsp.

Step-by-step recipe for preparing green tomatoes in the form of caviar for the winter:

• We wash, peel and grind all the vegetables through a meat grinder along with hot pepper. Transfer the entire mass to a slow cooker, add salt and sugar.
• First you need to fry for a few minutes. Then turn on the stewing mode for an hour and a half, cook, stirring occasionally.
• 15 minutes before the device beeps, add ground black pepper, vinegar, mayonnaise and vegetable oil.
• When the caviar is ready, put it in sterilized jars, roll it up, turn it over and wrap it until it cools.

How to pickle barrel tomatoes with vegetables in adjika

Real cask pickled tomatoes are made in wooden barrel, which is thoroughly washed beforehand, is lined with plastic bags. If you don't have one, you can use an aluminum bucket or large pan. Green tomatoes in adjika with cucumbers – excellent savory snack, which will decorate any meal. For salting we need:

• adjika (ready-made or homemade) – 2.5 l;
• tomatoes – 2 kg;
• dill – 1 bunch;
• cucumbers – 1 kg;
• salt - to taste;
• currant leaves – 5 pcs.;
• cherry leaves – 5 pcs.

Step-by-step recipe for pickling barrel green tomatoes with adjika “You’ll lick your fingers”:

• We select strong fruits and wash them. At the bottom of the barrel or aluminum pan we put dill, cherry and currant leaves.
• Place washed cucumbers, alternating with tomatoes. Salt to taste, pour adjika so that it covers the vegetables.
• We put fabric, a wooden circle and a weight on top. After 2 months, the vegetables are ready.

Armenian style with greens

Armenian, Georgian cuisine gave all the housewives many wonderful, delicious dishes. Special attention deserve stuffed green tomatoes, which are considered a very common preserve among our compatriots. The preparation turns out very tasty, piquant, and successfully complements roasts and other meat dishes. We will need:

• garlic – 2 heads;
• green tomatoes – 2 kg;
• dill – 0.5 bunch;
• cilantro – 0.5 bunch;
• celery – 0.5 bunch;
• parsley – 0.5 bunch;
• basil – 0.5 bunch;
• dill umbrellas – 1 bunch;
• celery – 1 bunch;
• hot pepper – 1 pc.;
• sweet red pepper – 1 pc.;
• salt – 2 tbsp. l.;
• water – 1 l.

Step-by-step recipe for stuffed green tomatoes “You'll lick your fingers” in Armenian:

• We wash the tomatoes, make a cut crosswise or not all the way along.
• For the filling, chop half a bunch of celery, basil, cilantro, and parsley. Finely chop the garlic, sweet and hot peppers. Mix all these ingredients, add a tablespoon of salt. This is our filling.
• We stuff the fruits, place them tightly in a jar, placing each layer with dill umbrellas and celery sprigs.
• To make the brine, boil water with 2 tablespoons of salt. Cool, pour in tomatoes. Leave at room temperature for about 4-5 days. Afterwards we close nylon covers, put it in the refrigerator for storage.

Sliced ​​in tomato sauce

Green tomatoes in tomato sauce with the addition of cinnamon - an original, tasty winter preparation, the taste is somewhat reminiscent of lecho due to the presence of juice and pepper. Vegetables need to be strong. Cinnamon adds to the preparation spicy taste and aroma. We will need:

• tomato juice– 1 l;
• aspirin – 1 tablet per jar;
• sugar – 4 tbsp. l.;
• salt – 3 tsp;
• cinnamon - on the tip of a knife;
• sweet bell pepper – 2 pcs.;
• green tomatoes – 2 kg.

Step-by-step preparation Finger-licking green tomato salad in tomato sauce:

• Place the tomatoes and bell peppers cut into slices into sterilized jars. Fill with boiling water twice, drain the liquid.
• To fill, mix tomato juice, salt, sugar, cinnamon, put on fire, after boiling, cook for 5 minutes.
• We put an aspirin tablet in the jars, fill it with marinade, and roll it up.

Video

Green tomatoes are often used in cooking. Unripe tomatoes make excellent canned food. These can be stuffed, pickled, pickled tomatoes, caviar, or finger-licking salads for the winter. In most cases, they are combined with other vegetables (onions, carrots, sweet and hot peppers), and a variety of spices and seasonings add spiciness, piquancy and aroma to the preparation. In the video below with the recipe for the finger-licking salad, you will learn how to can green tomatoes. The result is a spicy, tasty preparation.