Green tomato and onion salad. Green tomato salad with cabbage

Green tomato salad

Method 1

2 green tomatoes

2 red bell peppers

1 small onion

vegetable oil

Preparation

We wash all the vegetables and remove the stems. Cut the pepper in half and remove the seeds.
Using a shredder, finely chop the onions, peppers and green tomatoes, put them in a salad bowl, and season with oil. You can add a little lemon juice.

This green tomato salad looks very elegant, and it tastes very wonderful.

Method 2

1.5 kg green tomatoes
750 gr small onion- cut into thin rings
750 g carrots - cut into thin strips
(Or 500 grams of carrots, onions and bell peppers)
50 g coarse salt

Mix all this in an enamel bowl and leave for 12 hours.

After 12 hours, drain the resulting juice. Transfer vegetables to a saucepan. Add:

150 ml sunflower oil
150 g sugar
150 ml 5%-6% apple cider vinegar
5 lavrushki
10 peas allspice

Mix. Cook for 30 minutes from the moment of boiling. Place in sterilized jars, twist and turn over.

Method 3

For the salad you will need:

5 kg. green tomatoes

0.5 tbsp. ground sweet bell pepper in a meat grinder

0.5 tbsp. ground hot pepper in a meat grinder

*I used less hot pepper and more sweet pepper, so that the spiciness wouldn’t overpower the main taste of the tomato (well, in general, it’s a matter of taste)

0.5 tbsp. garlic minced in a meat grinder

75 ml. vinegar

3 tbsp. l. salt (heaped)

Bulgarian and hot peppers, and also grind the garlic through a meat grinder

Cut tomatoes into slices

Add ground pepper and garlic, salt and vinegar to chopped tomatoes

Mix everything, cover with a plate or lid (it is not necessary to put it under pressure, the tomatoes will give juice anyway) and leave for a couple of days in cool place.

Method 4

1 kg. green tomatoes
1 kg. bell pepper
1 kg. Luke
1 kg carrots

Method 5

Green tomatoes – 2.5 kg.

Garlic – 3 goals.

Salt – 3 tbsp. lie

Sugar – 3 tbsp. lie

Vinegar – 150 gr. - 9%

Red hot pepper - 2 medium pods

Cut the tomatoes thinly into half rings. Red Bell pepper cut into thin strips or rings. Squeeze the garlic through the garlic press, add salt, sugar and vinegar. Mix, put in jars and roll up. You can just close nylon cover and store in the refrigerator.

Method 6

The salad turns out very tasty and beautiful due to the green, red and orange colors in the jar. Decoration winter table. For 4 kg of green tomatoes, 1 kg of onions, 1 kg of carrots, 1 kg of red sweet bell pepper.

Wash all the vegetables. We cut the tomatoes either into rings or half rings. Onions, carrots and peppers - into strips. Mix everything in a large saucepan or deep bowl. Add 0.5 cups of salt. Mix again and cover the container. clean towel and leave for 6 hours. Then you can drain the juice. I don't usually do this. The brine turns out delicious, I roll it up with the salad. Heat 2 cups of vegetable oil and immediately pour into the salad. Add 1 glass of sugar. Mix everything. Place the salad in clean, prepared glass jars. Sterilize for 15-20 minutes. Let's roll up. Salad ready.

At the end of the “vegetable” season, housewives ask themselves the question: what to do with tomatoes that did not have time to ripen - and will not have time, because frost sets in at night? Everything is simple - we collect the remains of the harvest and make a salad of green tomatoes for the winter. This preparation does not take much time, but it helps to pleasantly diversify the menu in the future.

Salted and pickled cucumbers have one drawback: no matter how much you roll, there will still not be enough until spring. But in many dishes (for example, in azu or mixed salads), cucumbers can be replaced with green tomatoes. You can make such a preparation in half an hour, at no additional cost.

Ingredients :

• tomatoes - as much as you can eat;
• vinegar essence – 1 tablespoon per liter of water;
• Bay leaf- 2 pcs.;
• peppercorns – 8-10 pcs.;
• salt and sugar - 2 tablespoons each.

Cooking time: 30 minutes.

Recipe :

Wash firm, unripe tomatoes and cut into quarters.

Boil water (the volume depends on the number of tomatoes, the ratio is approximately one to one), add a tablespoon of essence for each liter, two tablespoons of salt and sugar, bay leaf and pepper. Place the tomatoes in boiling water and blanch them for three minutes.

Take out the tomato quarters and pack them in pre-sterilized jars (it’s better to take small ones, 200-300 ml each).

Boil the marinade again, fill the jars to the top and roll up.

Korean salad for the winter

Ingredients :

For every kilogram of tomatoes:

• bell pepper- 1 PC.;
• ground red pepper – ½ teaspoon;
• garlic – 5-6 cloves;
• vinegar 9% – 1/4 cup (6% – 1/3 cup);
• cilantro (or parsley, or dill - whichever you like best) - a bunch;
• sunflower oil – 50 ml;
• sugar – 40-50 g;
• salt – 1 tablespoon.

Cooking time: 1.5-2 hours.

Recipe :

Cut the tomatoes into slices, peppers into half rings, tear them with your hands or chop the greens on a board. Mix everything.

Squeeze the garlic into a bowl. Add salt and sugar. Stir again and let stand for five minutes.

Heat the oil in a frying pan (a slight haze should appear above it), boil in it ground pepper. Spicy pour dress the salad. Stir. Pour vinegar on top.

Distribute the mixture among the jars, evenly add the remaining juice in the bowl, cover with lids and place in the oven for sterilization (it will take 50-60 minutes). Then seal the jars with sterilized lids.

Tomatoes with cucumbers “Hunter’s appetizer”

Ingredients:

• cucumbers – ½ kg;
• tomatoes (green) – ½ kg;
• bell pepper – ½ kg;
• carrots – 2 pcs.;
• garlic - half a head;
• white onions – 1-2 pcs. (depending on size);
• salt and spices - to taste;
• parsley - a few sprigs;
• vegetable oil – 10 tablespoons;
• vinegar essence 80% – 9 tablespoons.

Yield: 4-5 half-liter jars. The process will take 2 hours.

Recipe :

Wash the vegetables, remove the husks and peel where necessary (from cucumbers, if they are no longer young, remove the skin). Slice " vegetable mix"(tomatoes, peppers, cucumbers, carrots and onions) in half slices or strips. Pour the ingredients into enamel pan. Stir.

Add herbs and crushed garlic to the mixture, add plenty of salt (the taste should be quite sharp), add paprika or black pepper if desired. But you can do without them. Let the salad sit for about forty minutes so that the juice is released abundantly.

Place the pan on the fire and heat the juice until the juice boils (do not cook!), add the essence and vegetable oil (approximately 8-10 tablespoons of both for the indicated volume of products).

Tamp the salad into sterile jars, pour in the remaining juice. Sterilize in a water bath for 15 minutes or half an hour in the oven. Now you can roll up the appetizer!

Green tomato salad with sourness for the winter

Ingredients :

• green tomatoes – 1 kg;
• greens (parsley, dill, cilantro - whatever you like) - a large bunch;
• garlic – 2 heads;
• carrots – 0.5 kg;
• coarse salt - a handful;
• 6% vinegar – 1/2 cup;
• vegetable oil – 1/3 cup.

Recipe :

The salad is prepared in two stages - the tomatoes must be fermented before canning.

Take a large enamel pan - you will lay out the ingredients in layers. Therefore, all products must first be chopped into different bowls.

Cut the tomatoes into slices crosswise (about 1 cm thick), grate the carrots coarsely, tear the greens with your hands, chop the garlic with a knife and crush on the board.

Place in layers on top of each other: tomatoes, garlic, herbs, carrots - half of the prepared ingredients each. Sprinkle with salt. Lay out the second part of the products in the same way. Salt again. Cover with a large plate and place the weight.

The tomatoes should last about a day under pressure. There is no need to clean it in the cold. During this time they will be completely covered with juice.

The next day, pour the resulting brine into a separate pan. Pack the salad well into sterile jars, leaving 2 cm to the top.

Pour vinegar and vegetable oil into the brine you have left. Boil the “sauce” for 10 minutes, pour it over the salad in jars (so that the tomatoes are completely covered). Sterilize for half an hour and roll up.

Recipe with red-green tomatoes and cabbage

Ingredients :

• unripe dense tomatoes – 2 kg;
• cabbage – 2 kg;
• sweet pepper – 1 kg;
• ripe tomatoes – 1 kg;
• carrots – 1-1.5 kg;
• onions – 1 kg;
• vinegar (9%) – 200 ml;
• sugar - glass;
• salt – 3 tablespoons;
• vegetable oil – 2.5-3 cups.

It seems like it takes a whole day to prepare the snack, but the process takes no more than an hour.

Recipe :

Shred the cabbage (like pickling), squeeze it with your hands to release the juice. Add green tomato slices. Put it there Bell pepper, chopped into half rings. Salt the vegetable mixture and leave for 5-6 hours in a cool place to infuse.

The next step is to add finely chopped red tomatoes to the pan (as an option, you can grind them through a meat grinder), coarsely grated carrots, and onion in half rings.

Pour in oil and vinegar, add sugar. Bring to a boil on the stove and simmer, stirring, for a quarter of an hour. Pour the boiling brew into jars (make sure there is enough liquid in each). Roll up, place each container upside down on the lid, cover with a blanket for a day. Then transfer it to the cellar.

Winter salad “Danube”

Ingredients :

• green firm tomatoes – 1 kg;
• Bulgarian Green pepper- 3 pcs.;
• capsicum hot pepper – 100 g;
• parsley - a large bunch;
• home tomato juice– 1 liter (or 1 kg of red tomatoes);
• salt – 35-40 g;
• sugar – 60-70g;
• garlic – 3 heads;
• vegetable oil – 150 ml;
• table vinegar– 1/3 cup.

Cooking time: 45-60 minutes.

Recipe :

Make the marinade: mince red tomatoes (or use ready-made juice), add oil and vinegar, and spices. Boil it.

Cut the vegetables in small pieces(straws or slices, as you like), dip into the marinade and boil for 15 minutes.

Place the boiling salad into prepared jars and roll up. Wrap it up for a day. There is no need to additionally sterilize such preservation.

Step-by-step photo recipe for green tomato and plum salad for the winter

For this salad, use brown, firm or green tomatoes. If you take red fruits, they will “melt” during the cooking process. Plums will add a piquant light note to the appetizer; add them as desired.

Ingredients :

• brown (green) tomatoes – 1 kg;
• sweet bell pepper – 600 g;
• hot capsicum - to taste
• plums – 4 pcs.;
• garlic – 5 cloves;
• carrots – 300 g;
• honey - 3 tbsp. l. (or sugar 120 g);
• salt – 2-2.5 tsp;
• curry - a pinch;
• mustard powder - a pinch;
• allspice – 4 pcs.;
• vegetable oil – 120 g.

Cooking time: 1 hour.

Recipe :

Cut the tomatoes into slices.

Peel the carrots and cut into half rings, plums into slices.

Remove the seeds from the sweet pepper and chop it crosswise or lengthwise (you will get rings or large strips).

I have cooking after canned vegetables often there are “unliquid assets” left: the head of the cleaned onions, a couple of carrots, half a pepper or a bunch of herbs. What to do with this goodness? I finely chop (grate) all the leftovers. I mix it, put it in small packaging bags and put it in the freezer.

This mixture can be stored without thawing until spring. When preparing borscht or stew, just take out one bag, tear it and pour the contents into a frying pan (saucepan). There is a complete feeling that the dish is seasoned fresh vegetables and greens!

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, but 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.

Fill the vegetables vegetable oil, vinegar, 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 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 of sunflower oil. When hot, roll the salad into jars, you will 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 the carrots on a 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!

Peel the carrots and onions, remove the seeds from the bell pepper.

Three carrots on a grater for Korean carrots, cut the bell pepper into strips. Cut the onion into quarters and then finely chop.

Place green tomatoes, carrots, onions and bell peppers in a deep bowl. Add salt and mix gently.

Cover the vegetables in a bowl with a plate, place a weight on top and leave to salt for 2 hours at room temperature.

After 2 hours, pour the resulting juice from the salad into the pan. Add sugar, vegetable oil, vinegar, bay leaf and peppercorns to the juice.

Place the pan with the juice on the fire and bring the resulting marinade to a boil. Place vegetables in the boiling marinade and cook over low heat for 15-20 minutes from the moment of boiling.

Place the prepared salad of green tomatoes, carrots and peppers in sterile jars and cover with boiled lids.

Turn the jars upside down and wrap them until they cool completely. A salad of green tomatoes and peppers is stored in an apartment without a cellar. I advise you to prepare this delicious and bright salad for the winter, I'm sure you'll like it!

Happy cooking to you, hostesses!

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 tbsp. 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.

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

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

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

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

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

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

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

Prepare the jars in advance; they need to be washed and sterilized. Ready hot salad put it in jars, roll it up, turn it upside down, wrap it in something warm and let it cool in that 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).

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

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

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

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

Recipe 5: making green tomato salad in a slow cooker

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

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

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

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

Wash the bell pepper and cut into strips.

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

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

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

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

Recipe 6: Green Tomato and Pepper Salad

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

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

Cut tomatoes into slices

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

Mix well, cover with a lid and place in the refrigerator for a day.
Take it out, put it in a salad bowl and sprinkle with parsley. 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 savory sweet and sour appetizer that goes well with meat and potatoes in different types, you can serve it seasoned with unrefined vegetable oil. Apple cider vinegar gently marinates vegetables, maintaining crispness and is not at all harmful compared to table vinegar.

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

Yield: 1 liter of prepared salad.

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

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

Recipe 10: quick green tomato salad

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

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

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

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

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

Wash the tomatoes and cut into small slices.

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

Mix everything and place tightly in 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. Taste canned salad will be a little softer 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 salad when it has cooled to room temperature marinade, 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 different temperatures. So I have quick salad from green tomatoes 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!