Instant spicy green tomato appetizer. Green tomato appetizer: best recipes with photos
A snack of green tomatoes for the winter is found in every family that has its own garden. Green vegetables are rarely found on sale - after all, it is difficult to find lovers of them. But owners of their own plots often use green tomatoes for planting.
In brine, with the addition of additional seasonings and vegetables, unripe fruits suddenly acquire new taste. Therefore, housewives who put a lot of effort and all their soul into growing their own crops are in no hurry to part with vegetables that have not yet had time to ripen.
Very often, green tomatoes are used as pickled or lightly salted tomatoes. Ideally, they are prepared in oak barrels, and have a pronounced taste, which is most easily expressed by the interjection “UGH!”
However, even in modern conditions There are many recipes that give housewives room for creativity. Available and familiar glass jars are used as containers.
The most common Korean snacks are chopped tomatoes with the addition various vegetables(salads), simply salted tomatoes and stuffed tomatoes, which are not only tasty, but also beautiful.
In dishes using chopped vegetables You can produce fruits of any size, but in those recipes where whole tomatoes are salted, it is better to use small ones.
How to prepare a winter appetizer from green tomatoes - 15 varieties
Delicious and unique recipe. Initially, the tomatoes are stewed for a long time, resulting in a kind of tomato caviar.
Ingredients:
- Green tomatoes - 1.5 kg
- Onions - 0.5 kg
- Fresh carrots - 0.5 kg
- Sunflower oil – 125 ml
- Spicy store bought ketchup— 125 ml
- Sugar - 5 tbsp. l.
- Salt - 1.5 tbsp. l.
Preparation:
Wash the tomatoes. Cut into cubes and also chop the onion. Grate the carrots.
Pour oil into the bottom of the bowl, fry onions and carrots. Then add tomatoes, pour tomato ketchup(sauce), add spices, mix lightly. Simmer in the appropriate mode for two hours and thirty minutes. During this time, prepare the jars by sterilizing, spread the hot mixture over them and roll up.
Never use spoiled fruits when pickling vegetables. They will not improve their taste in the marinade, but will only ruin all the work - most likely, such a jar will explode.
Spicy, spicy snack with a distinct Asian accent. It contains quite a lot of different vegetables, which makes it very healthy and nutritious.
Ingredients:
- Green tomatoes - 3 kg
- Bell pepper - 1 kg
- Fresh carrots - 1 kg
- Onion - 3 pcs.
- Chili pepper - 2 pcs.
- Garlic - 3 pcs.
- Salt - 3 tbsp. l.
- Korean seasoning - 3 tsp.
- Sugar - 1 glass
- Vinegar 9% - 125 ml
- Sunflower oil - 250 ml
Preparation:
This snack is prepared by sterilizing the jars. Therefore, before starting to prepare snacks, you need to prepare clean sterile jars same size. The approximate yield of the product is about six liters, so calculate the number of cans.
Now that the container is ready, you need to start preparing the vegetables. Rinse all vegetables well; you can use a clean kitchen sponge to remove dirt.
Peel and grate the carrots to Korean carrots. Cut the pepper into thin strips. Finely chop the onion into half rings, pass the garlic through a crusher, hot pepper chop finely. Cut the tomatoes into quarters, then each into slices.
Mix all products in a large bowl, sprinkle with spices, pour over oil and vinegar. Cover and let stand for 30-40 minutes.
After this time, place the snack in dry jars (also pour the resulting juice). Let the jars sterilize for 15-20 minutes. Roll up and keep warm.
It is better not to cook green tomatoes, but to sterilize them in jars. Cooking will cause the tomatoes to become mushy and lose their crisp appeal.
One of them simple options using green tomatoes for rolling. In fact, besides themselves, only garlic is used, which makes the tomatoes more piquant.
Ingredients:
- Green tomatoes – 6 kg
- Garlic - 2 heads
- Vegetable oil - 125 ml
- Vinegar - 125 ml
- Salt - ½ cup
- Sugar - ½ cup
Preparation:
Cut the tomatoes into slices. Place them in a large bowl, cover with sugar, salt, vinegar and oil. Stirring occasionally, let the cut sit for three hours.
Ready salad put into jars.
Delicious, rich appetizer. Thanks to heat treatment tomatoes acquire a soft texture and delicate taste.
Ingredients:
- Green tomatoes - 1.5 kg
- Onion - 3 pcs.
- Fresh carrots - 750 g
- Bulgarian sweet pepper— 3 pcs.
- Salt - 2 tbsp. l.
- Vegetable oil - 150 ml
- Sugar - 150 g
- Vinegar 9% – 150 ml
Preparation:
Prepare the jars.
Wash and cut the tomatoes into slices. Place them in a bowl and sprinkle onion half rings on top. Add pepper strips and grate carrots. Sprinkle everything with salt and leave covered for 3-4 hours. Pour the juice that stands out during this time into a saucepan and add sugar, oil and vinegar. Bring to a boil, then add the vegetables to the marinade and cook over low heat for half an hour. Divide the hot mixture into jars and roll up.
Beautiful and unusual snack. Although it will take a little longer to prepare than regular salting, it's worth it. There is no shame in serving such a dish on a holiday table.
Ingredients:
- Green tomatoes – 1 kg
- Carrots - 1 pc.
- Vinegar - 3 tbsp. l.
- Sugar - 2 tbsp. l.
- Salt - 1 tbsp. l.
- Garlic - 1 head
- Hot chili pepper - 1 pc.
Preparation:
Wash the tomatoes. Make cuts not all the way, in the center of the tomato. Place the filling inside: grind pepper, carrots and garlic in a blender.
Immediately place the tomatoes into jars. Fill them with marinade from specified ingredients(per 700 ml of water). Pour in the vinegar after boiling, remove the brine from the heat and pour into the jars on top of the tomatoes. Cover with lids and sterilize for 10-15 minutes. Twist.
A savory and spicy snack that uses a minimum of ingredients. Perfect for a table with strong drinks.
Ingredients:
- Green tomatoes - 5 kg
- Garlic - 5-6 heads
- Chili pepper - 1 pc.
- Laurel leaf - 5 pcs.
- Peppercorns -8 pcs.
- Greens - to taste
- Salt - 3 tbsp.
- Sugar - 200 g
- Table vinegar - 200 ml
Preparation:
Peel the garlic and pass through a press. Wash the tomatoes and cut into slices. Rinse the greens well, dry and cut as finely as possible. Mix all the products in a deep saucepan, add sugar, salt and vinegar.
Cover the pan with a lid and leave for several hours.
When the tomatoes have released enough juice, you can put the vegetables in a jar. At the bottom of each there is a circle of chili, bay and pepper. Top with tomatoes and pour a little juice over them. Sterilize the filled jars in water for about half an hour, roll them up and put them away.
To shorten the time of juice release, food can be placed under pressure (heaviness) - this will make things go faster.
This appetizer is a whole assortment of vegetables. Everyone will find their favorite vegetable in it.
Ingredients:
- Green tomatoes - 200 g
- Cucumbers – 200 g
- White cabbage— 200 g
- Sweet pepper - 100 g
- Fresh carrots - 100 g
- Vinegar 70% - ½ tbsp. l.
- Sunflower oil - 2 tbsp. l.
- Onion - 1 pc.
- Garlic - 1 clove
- Salt, herbs - to taste
Preparation:
Wash and peel all vegetables. Cut carrots, tomatoes, and cucumbers into thin strips. Cut the cabbage a little larger than the other ingredients. Finely chop the peppers, onions and herbs. You need to salt the salad to taste - it should turn out a little too salty. When the chopped foods give juice (usually a couple of hours), put them on the fire and heat them on the lowest setting, without letting them boil. Finally add vinegar and oil. Divide the mixture into jars and sterilize them in water.
As the name suggests, in this recipe Sufficient use is expected large quantity oils Despite this, the appetizer is not greasy, but very pleasant to the taste and piquant. It is recommended to use the smallest size tomatoes.
Ingredients:
- Green tomatoes - 1.5 kg
- Salt - 400 g
- Wine vinegar (6%) - 800 ml
- Olive oil - 500 ml
- Oregano, hot pepper - to taste
Preparation:
Wash the tomatoes thoroughly, cut them in half and place in a container. Sprinkle salt on top, mix and leave for 3-4 hours. During this time, the fruits will give juice, which needs to be drained. There is no need to rinse the tomatoes themselves - leave them in the bowl and pour vinegar over them, leave again - this time for a whole 12 hours. When the time is up, the fruits need to be spread out on napkins to dry. At this time, prepare sterile jars and place tomatoes in them, alternating with pepper and oregano to taste. Pour oil on top, screw on the lid and put in a cool place.
Spicy tomatoes that will look impressive on any table. Fast cooking and great taste- this is the best combination.
Ingredients:
- Green tomatoes - 2 kg
- Bell pepper - 2 pcs.
- Hot pepper pod - 2 pcs.
- Garlic – 200 g
- Bay leaf, spices - to taste
- Salt - 2 tbsp. l.
Preparation:
Wash the tomatoes. Cut them in half, but not all the way, so that it remains whole.
Peel the peppers from seeds and pass them together with the garlic through a meat grinder or blender. Place the filling inside the chopped tomatoes. Place laurel and spices in each jar, add tomatoes and fill with brine (2 tbsp per 1 liter of water).
A hearty snack option with the delicate texture of caviar. For lovers squash caviar This option will definitely appeal to you. In addition, the dish is prepared using a multicooker, which greatly simplifies the process.
Ingredients:
- Green tomatoes - 1 kg
- Zucchini - 1 kg
- Onions - 0.5 kg
- Tomato paste - 100 g
- Mayonnaise - 100 g
- Sugar - 1 tbsp. l.
- Vegetable oil - 0.5 cups
- Salt - 0.5 tsp.
- Ground pepper - to taste
Preparation:
Prepare the vegetables: wash everything, peel and cut into small squares. If the zucchini is young, it can be cut along with the seeds. Older fruits need to be cleaned out.
Pour oil into the bottom of the bowl and add the onion to simmer - on frying mode. As soon as the onion turns golden, add tomato paste, pepper and other spices (if desired). Switch to stewing mode, simmer for ten minutes while stirring and remove the mixture from the bowl. Place the zucchini and tomatoes there, pour in mayonnaise and simmer covered for 1.5 hours. Then add the previously removed onion and simmer for another half hour. Check for salt/sugar, place in clean, sterilized jars and remove.
Another simple option for cooking tomatoes. For this recipe, it is recommended to use slightly ripe, white or brownish fruits.
Ingredients:
- Green tomatoes – 1 kg
- Carrots - 0.5 kg
- Onions - 0.5 kg
- Vegetable oil - 100 ml
- Sugar - 100 g
- Spices - to taste
- Salt - 1 tbsp. l.
Preparation:
Cut the tomatoes into slices and grate the carrots. Chop the onion into half rings - do not chop them. Place all ingredients in containers and add a tablespoon of salt. Leave overnight to release juice.
In the morning, drain the juice and pour in the hot marinade. Marinade: for 1 liter of water, several bay leaves, peppercorns, sugar, butter. Place the tomatoes in jars and roll up.
An unusual snack in which green tomato hiding behind tomato filling. It is better to use small tomatoes - they will be used entirely.
Ingredients:
- Green tomatoes - 2 kg
- Tomato juice (can be purchased, or homemade) - 1 l
- Onion - 1 pc.
- Bell pepper - 1 pc.
- Vinegar 9% - 3 tbsp.
- Sugar - 2 tbsp. l.
- Cloves, pepper - to taste
- Salt - 2 tbsp.
Preparation:
Tomatoes need to be thoroughly washed and dried. In a separate saucepan, stir in tomato juice all spices and bring to a boil.
In each jar (sterile) put a few onion rings, a couple of strips of pepper, tomatoes and pour hot sauce over it. Cover with lids and sterilize in a container with water for 15-20 minutes, depending on the volume of the jar. Twist and remove.
Recipe pickled tomatoes, which can be eaten the next day.
Ingredients:
- Green tomatoes - 1 kg
- Bell pepper - 1 pc.
- Garlic - 1 head
- Vinegar 9% - 50 ml
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
Preparation:
Cut the tomatoes into slices, chop the garlic, pepper and cover everything with spices. Mix well and leave in the room for a day.
Transfer the salad to a sterilized jar, close the lid and put it in a cool place.
Another snack option with stuffed tomatoes. Despite the tempting content of honey and sweet pepper, the dish turns out to be quite spicy and spicy.
Ingredients:
- Green tomatoes – 5 kg
- Garlic - 3 heads
- Bell pepper - 2 pcs.
- Chili pepper - 2 pods
- Honey - 1 tsp.
- Celery - to taste
- Parsley, dill, cilantro, basil - to taste
- Vinegar 9% - 1 tsp.
- Salt - 2 tbsp. l.
Preparation:
Rinse the tomatoes well and make cross-shaped cuts. Pour boiling water over them and leave for half an hour.
During this time, pass all the greens and peppers through a blender.
Stuff the tomatoes with the resulting mixture and place in jars. Pour them with a hot brine of honey, salt and vinegar - the specified amount per 1 liter of water.
Place the jars in water to sterilize, then tighten and remove.
The ideal herbs for tomatoes are the most common garlic and parsley, as well as basil, celery, thyme and rosemary.
Pickled tomatoes with a huge amount spices and herbs. The recipe is for barrels.
Ingredients:
- Green tomatoes - 3 kg
- Garlic - 3 heads
- Dill, parsley, tarragon - to taste
- Laurel, cherry and horseradish leaves - 3-4 pcs.
- Coriander, mustard, hot pepper - to taste, plenty
- Salt - to taste
Preparation:
Rinse the tomatoes. The fermentation will take place in a large container - you can take a plastic bucket. Place branches of herbs (do not cut them) at the bottom: parsley, dill, tarragon, leaves and other spices. Disassemble the garlic into cloves and place directly in the husk. Place tomatoes tightly on top. You can alternate their layers with spices and herbs.
Per liter cold water stir in 3.5 tablespoons of salt. Pour the brine into the tomatoes and place the weight. You need to ferment tomatoes in a warm place for two weeks, then put them in the cold - this way they will last all winter.
One of the main positive qualities green tomatoes, which is a sin not to use in cooking - a pronounced tomato smell and taste. And also sourness, not inherent ripe tomatoes. So if you've never cooked green tomatoes before, tomato recipes will tell you how to really cook them delicious dishes, which stimulate the appetite and contain many vitamins. Let's start with some very unusual dishes. Fried green tomatoes- a recipe that will surprise many. Fried green tomatoes - a quick, original and delicious recipe. Best fried green tomatoes in corn flour, egg. Fried Green Tomatoes is a simple recipe that will surprise your family or even your guests. If you have unused unripe tomatoes left, be sure to make preparations from green tomatoes. Recipes will help you cook original dishes and twists with the most different tastes- salty, sweet, hot, spicy. There are many ways to prepare green tomatoes for the winter. The recipes here can be listed as follows: salted green tomatoes, pickled green tomatoes recipe, pickled green tomatoes recipe. The recipe for pickling green tomatoes does not always involve sterilization. By following certain rules, you can cook green tomatoes without sterilization; recipes usually indicate a general recommendation - to store such green tomatoes in a dark place. cool place. Moreover, even in the cold saline solution Canning green tomatoes is possible. The recipe can use a variety of canning containers. There are green tomatoes in a pan, a recipe for green tomatoes in a jar, a recipe for green tomatoes in a barrel, a recipe for green tomatoes in a bucket. If you want to prepare an excellent ready-made snack, here is a recipe for stuffed green tomatoes. This recipe for delicious green tomatoes will be appreciated by lovers of strong alcoholic drinks. Like very popular recipe Korean green tomatoes, spicy like everyone else Korean salads. Have you ever tried stuffed green tomatoes with cheese? Highly recommended.
Some of the most popular are barrel green tomatoes. Green recipe barrel tomatoes It is not necessary to use barrels for pickling tomatoes; jars are also suitable. The recipe for pickling green tomatoes contains ingredients such as salt, water, dill, black and allspice, dill seeds, horseradish. Spicy lovers also use a recipe for green tomatoes with garlic and red pepper. There is also a recipe that will show you how to make green tomatoes recipes quickly. 5-7 days - and the pickled green tomatoes are ready. The resulting green tomatoes are finger-licking good. The recipe is simple, the result is quick and tasty. Just don’t add water, this is how you need to quickly marinate green tomatoes. Recipes for winter will require longer aging and more vinegar. And don't forget about garlic if you like spicy green tomatoes. A recipe for pickled green tomatoes - for lovers of tomatoes with soda. The main thing here is to place the tomatoes tightly in a barrel or bucket, and add spices to each layer so that the green tomatoes are well saturated with them. Preservation, as the recipes suggest, will take about two weeks, after which the green tomatoes will be ready to eat. A delicious appetizer, completely ready to eat, is pickled green tomato salad. The marinade recipe is simple, you will need vinegar, vegetable oil, sugar, salt and spices. Green tomato caviar - stew recipe vegetable snack. Green tomatoes can be used to prepare not only snacks and vegetable dishes, but even green tomato jam. The recipe for this jam will diversify your traditional sweet preparations for the winter. So get ready green tomatoes. Recipes with photos will help you prepare many dishes from them for a wide variety of tastes.
Experienced housewives know that green tomatoes are not a waste product at all; you can make a lot of them from delicious snacks: from winter salads, caviar to barrel salting.
Green tomato appetizer for the winter - general principles
To make the snack tasty and stored for a long time, it is important to follow a few simple rules:
1. Tomatoes must be firm, without cracks, spoiled areas, or signs of rot.
2. When preparing salads and caviar, it is permissible to use substandard ingredients, only in this case it is important to carefully cut out all spoiled areas.
3. Unlike red tomatoes, green tomatoes require sterilization before seaming.
4. Green tomatoes go well with many other vegetables, so you can safely use cabbage, garlic, herbs, zucchini, carrots, beets, etc. when preparing snacks.
5. Snacks are usually seasoned with pepper, salt, and sugar. Vinegar is used as a preservative. Sometimes they add herbs, oregano, suneli hops, and hot pepper.
1. Appetizer of green tomatoes for the winter: Danube salad
Ingredients:
800 g green tomatoes;
3 onions;
Carrots – 3 pcs.;
40 ml acetic acid 9%;
40 ml vegetable oil;
25 g each of sugar and salt;
Bay leaf;
Peppercorns – 7 pcs.
Cooking method:
1. First, wash the tomatoes and dry them on a paper towel, place them in a deep bowl. If your tomatoes are very large, then cut them into several parts.
2. Peel the onion, cut into strips, place in a bowl with the tomatoes.
3. Wash the peeled carrots, grate them (you can use a Korean grater), add them to the rest of the vegetables.
4. Add salt, sprinkle with sugar, stir everything thoroughly, let it brew under the lid for 2 hours.
5. Pour vinegar, vegetable oil into the salad, add bay leaves, allspice, and transfer everything into a metal container.
6. Place on moderate heat and simmer for half an hour, covering with a lid.
7. Place the finished salad directly into the hot clean banks, roll up the lids.
8. Place the jars in a warm place upside down and wrap them in a blanket, leave them like that all night.
9. The next day, put the jars in the cellar.
2. Korean-style green tomato winter appetizer
Ingredients:
12 green tomatoes;
2 bell peppers;
Garlic – 6 cloves;
Acetic acid 9%, vegetable oil - 3 tbsp. spoons;
Sugar – 35 g;
1 teaspoon salt;
Ground hot pepper – 10 g;
Greenery - half a bouquet.
Cooking method:
1. Wash any greens (parsley, dill, sorrel) well and chop with a knife.
2. Wash the tomatoes, cut into arbitrary pieces.
3. Free the pepper from the stalk and seeds, wash and cut into thin strips.
4. Chop the peeled garlic in a garlic press.
5. Mix all the prepared vegetables in a deep bowl, pour in vinegar, vegetable oil, salt, add sugar, add hot ground pepper, if you wish, you can add some Korean seasoning, stir again.
6. Place the salad in a sterile container and cover with plastic lids. Store in the refrigerator until winter.
3. Appetizer of green tomatoes for the winter in the form of caviar
Ingredients:
Green tomatoes – 7 kg;
6 medium carrots;
5 onions;
2 glasses vegetable oil;
Sugar – 280 g;
Half a glass of salt;
Black pepper powder – 2 teaspoons.
Cooking method:
1. Wash the tomatoes, dry with a towel, chop (you can chop in a food processor with a vegetable chopping attachment).
2. Grate the peeled carrots on a grater with large teeth.
3. Wash the onion and cut into small pieces.
4. Take a deep cast-iron frying pan, pour in oil, heat it well, fry the onion over low heat until transparent.
5. Place the carrots in the pan and fry for another 7 minutes.
6. Add tomatoes, mix everything.
7. Add salt and sugar, pepper, pour in the remaining oil, mix everything and simmer for 3 hours over moderate heat.
8. Wash the jars thoroughly and heat them in the oven.
9. Place the finished green tomato caviar into jars while hot, roll tightly with metal lids, cool under a warm blanket and place in the cellar.
4. Appetizer of green tomatoes for the winter in a slow cooker
Ingredients:
20 green tomatoes;
5 onions;
6 small carrots;
Vegetable oil – 120 ml;
Chili ketchup - half a glass;
Sugar – 140 g;
Salt – 35 g.
Cooking method:
1. Wash the tomatoes and cut into cubes. Chop the onion into crumbs and grate the carrots on a medium grater.
2. Pour oil into the multicooker container and fry the onions and carrots on the “fry” mode for several minutes.
3. Add tomatoes and chili ketchup to the container. You can use ready-made ketchup, bought in a store, or make homemade tomato hot sauce By next recipe: Wash 4 red tomatoes, cut into pieces, place on a frying sheet, place washed, unpeeled bell peppers and three cloves of garlic next to them, bake for 60 minutes. After this time, transfer the pepper from the leaf into a plastic bag, tie tightly to prevent steam from escaping, and leave for 10 minutes. Remove the skins from the tomatoes. Soak the chili peppers in water for a few minutes. Remove the pepper from the bag, remove the skin and grind it in a blender. Remove the seeds from the chili pepper, finely chop it with a knife and add it to the sweet pepper pulp. Grind the tomatoes in a food processor, mix them with tomato paste, oregano seasoning, 2 tablespoons of sugar and any broth (chicken, meat, vegetable and others). Add crushed peppers to the mixture, put on high heat, wait until bubbling bubbles appear, then adjust low heat and cook for a little less than half an hour. Ready sauce cool.
4. Add salt and ground red pepper to all the vegetables in the multicooker container (you can add any seasoning for more flavor), stir.
5. Turn on the “quenching” mode and simmer for 2.5 hours.
6. Place the finished snack in jars while hot, roll up tightly metal lid, cool in a warm place and store in the cellar until winter.
5. Georgian winter appetizer of green tomatoes
Ingredients:
12 green tomatoes;
1 carrot;
Pod bell pepper;
Head of garlic;
Chili pepper – 1 pod.
For the marinade:
Acetic acid 9% – 30 ml;
Sugar – 80 g;
20 g salt;
Water – 700 ml.
And of course, none Georgian dish or the appetizer will not turn out to be truly aromatic and appetizing without chili pepper and various spicy spices. For this snack, you can take 1 teaspoon of oregano and suneli hops.
Cooking method:
1. As in other recipes, be sure to wash the tomatoes (take only good tomatoes, without signs of rot, since spoiled fruits can spoil the entire taste of the finished snack, and during storage, rolled up jars can explode).
2. Cut the tomatoes slightly in the middle with a sharp knife.
3. Prepare the filling: remove the seeds from the bell pepper, peel the carrots, cut into slices and grind in a blender along with the peeled head of garlic and pod hot pepper. Pour oregano, suneli hops into the resulting vegetable pulp, mix everything well.
4. Place a small amount of filling into the cut on the tomatoes.
5. Place the stuffed tomatoes in sterilized jars.
6. Prepare the marinade: pour water into a small container and boil over high heat. IN hot water pour in vinegar, add salt, add sugar, stir.
7. Pour the marinade over the tomatoes, cover with lids and sterilize in a container with water for half an hour. Roll it up.
8. After cooling, store in the cellar.
6. Winter appetizer of green tomatoes with cabbage
Ingredients:
4 green tomatoes;
White cabbage - half a head of cabbage;
Bell pepper – 2 pcs.;
1 carrot;
Onion head;
Acetic acid 70% – 1.5 tbsp. spoons;
3 large spoons sunflower oil;
A clove of garlic;
Salt – 35 g;
Any greens - 3 stalks.
Cooking method:
1. Rinse the vegetables and dry them on paper napkins.
2. Cut carrots, cucumbers, tomatoes into strips.
3. Cut the cabbage into large strips.
4. Cut off the stalk of the pepper, remove the seeds, finely chop along with the herbs and peeled onion.
5. Mix all the vegetables along with herbs and chopped garlic in a bowl of suitable size, add salt (use more salt so that the salad turns out a little salty), leave the salad covered for a few minutes to form juice.
6. Transfer the vegetables to a metal bowl and heat the mixture slightly, without bringing to a boil.
7. Pour in vinegar and oil, mix well.
8. Place in jars and cover with lids. Place the jars in a large container of water and sterilize for 2 hours.
9. After rolling, cool.
Green tomato appetizer for the winter - tricks
The ideal ripeness of green tomatoes is a light brown coating.
For pickling, it is better to take small, dense fruits; for salads, use any product, but watery tomatoes are not suitable for caviar.
Many recipes recommend cooling jars with blanks upside down. This is necessary so that the brine or marinade thoroughly saturates the contents of the container. In addition, this cooling method is ideal for detecting leaks in improperly sealed cans.
Store the green tomato appetizer in a cool, dark place. In the absence of a cellar or a large amount of space in the refrigerator, you can put an aspirin tablet in each container with a preparation, then the snack can be stored even at room temperature, for example, in a closet or under a bed.
Green tomato appetizer- This great option for a picnic, home feast and simple family dinner. This recipe is very popular in Georgia and other Caucasian countries. Those who are attentive to their health will also like these salads, because unripe fruits are much healthier. By the way, you can’t combine tomatoes and cucumbers, not even a drop cucumber juice kills half useful qualities tomatoes, and in these salads we have excluded this unacceptable combination so that yours turns out to be the most delicious and healthy.
If you are interested, how to make green tomato appetizer, then first you need to prepare all the ingredients: one and a half kilos of green fruits, three onions, 300 g of bell pepper, one and a half heads of garlic, salt to taste, spices, herbs, 100 ml of vegetable oil, 90 ml of table vinegar.
The tomatoes should be washed, cut into slices and placed in a deep bowl, add salt to taste - a tablespoon or more. Mix the ingredients and leave for a couple of hours to release the juice. To make it stand out more intensely, you can cover the bowl with a plate, but do not place a weight, otherwise you will crush the vegetables. After two hours, the liquid must be drained.
Peel the onions and cut them into thin half rings. Fry with seasonings for four minutes in oil under the lid, setting medium heat. At this time, you can prepare the peppers: they must be cleared of seeds, washed and cut into half rings.
The fried onion should be added to the prepared tomatoes (the oil from the frying pan is also sent to the bowl), chopped peppers, chopped garlic and chopped herbs should also be added there. Mix all ingredients.
The vinegar should be brought to a boil, boiled for about three minutes, then left for a while to cool, and poured into vegetable mixture. Now this salad needs to be put in the refrigerator so that the vegetables can marinate. This takes 2-3 days, do not forget to look into the bowl twice a day and mix our snack.
By the way, you can not be lazy and roll it into jars, because winter appetizer of green tomatoes keeps well, just like . It is advisable to store in a refrigerator or cold cellar under plastic covers.
Green tomato appetizer
This salad must be included in diet menu and vegetarian, it is surprisingly tasty and healthy. You will need three green fruits, 200 g walnuts, one onion, four cloves of garlic, spices to taste (salt, coriander, hot pepper, fenugreek), a tablespoon of vegetable oil, six tablespoons of vinegar.
Green tomatoes should be cut into slices and placed in a saucepan. Pour in 200 ml of water, oil, a spoon or two of vinegar, salt to taste. Bring to a boil, simmer for 10 minutes.
Drain the vegetables in a colander and add coarsely chopped onion. Nuts and garlic must be minced. Mix the resulting mixture with spices, add four tablespoons of vinegar, stir.
You can do it thick paste, which should be added to the salad, as well as chopped greens.
Stir and place in the refrigerator to let the salad steep for several hours. Now yours is ready green tomato appetizer, recipes with photos They will always give you cooking tips.
How to make a green tomato appetizer
And if everyone knows this well green tomato appetizer, recipes you can choose at all exotic dishes, which your friends and acquaintances definitely haven’t tried. These are green tomatoes in batter. To cook this unusual dish for lunch you will need following products: two firm green tomatoes, a glass of vegetable oil, 450 g of bacon, half a glass of milk, half a glass of flour, a spoonful of salt, half a spoonful of black pepper, seasoning to taste, three eggs, half a glass of cornmeal.
Each fruit must be cut into eight horizontal slices with a sharp knife, each no more than six millimeters thick. On cast iron frying pan You need to fry the bacon, the fat should come out of it. We will then fry the tomatoes in it. When there is enough fat, the bacon can be placed on a plate.
To prepare, we will need four shallow bowls: pour milk into one, mix pepper, salt, seasonings and flour into another, eggs beaten with a fork in the third, and corn flour. Each slice should be dipped first in milk, then in the flour mixture, then in beaten eggs, and lastly, roll in corn flour.
The fruits should be fried in a frying pan for two minutes on each side. The heat should be at medium level, but if you notice that the crust turns brown very quickly, then the heat should be reduced a little. Fry the remaining slices in batter in the same way.
After frying, place the fried slices on a paper towel to drain the fat.
Perhaps this recipe will not appeal to all housewives, because you may think that fried green fruits are not tasty, but we suggest you try it first and only then draw conclusions. Perhaps this dish will become a must on your fall menu.
