Entrance3 kg green tomato salad. Salad of green tomatoes and peppers for the winter
Growing vegetables in your garden, in the summer you can forget about the rest. And all because the canning season for real housewives comes in the summer, when all the vegetables ripen. It often happens that cold weather sets in, and there are many tomatoes that have not yet ripened in the garden. You should not be upset because of this, as you can make delicious salads for the winter from them.
Very popular in winter green tomato salad. The vegetable did not have time to ripen, and the garden already needs to be cleaned; so that it does not disappear, the housewives came up with many recipes for winter preparations that use green tomatoes.
Canned salad in winter can be eaten not only with porridge or potatoes. You can take a piece of bacon, fresh bread and a salad that was prepared in the summer - you can’t imagine a tastier snack.
Consider a few available recipes canned salads.
Green tomatoes with pepper - salad without sterilization
To prepare such canned salad , you will need the following products and seasonings:
For such conservation, take brown and completely unripe tomatoes in half. They are well washed and cut into pieces, you can quarters or rings. If there are any flaws - they need to be removed. The weight of the finished chopped tomatoes should exactly match the weight that goes in the recipe.
The onion is cut into half rings, the carrots are rubbed onto a coarse grater, the salad pepper is cut into strips - all the vegetables are put together, spices are added to them according to the recipe. The resulting assortment in a convenient container is put on fire, and with constant stirring, it is cooked for 10 minutes.
Banks need to be prepared in advance, then boiling salad is laid out in them and closed. Hermetically sealed containers are turned over and wrapped. So they should stand until they become completely cold. Green tomato salad without sterilization is ready.
Korean salad recipe
The preparation is very simple, since all products are available. Would need:
Washed tomatoes are cut into slices, and peppers are cut into slices. Garlic is passed through a press or rubbed on a grater, greens - finely chopped; all components are combined in a convenient bowl, mixed. To prepare the assortment, it is laid out in pre-prepared jars, closed with lids and stored in a cold place.
You can try such a pickled green tomato salad only after how will 8 hours pass.
Canned Green Tomato Pepper Salad
Kit necessary products and spices:
- unripe tomatoes - 2 kg;
- colorful salad pepper -1 kg;
- onion - 1 kg.
The fill consists of the following components:
Vegetables are thoroughly washed; on the large pieces tomatoes and peppers are cut; the onion is cut into half rings.
Making marinade: in warm water salt and sugar are laid down, stirred until completely dissolved. Next, vinegar and oil are poured in - mixed, and only ready-cut vegetables are laid out in such a marinade. Once again, everything is mixed and put to marinate for 2 hours. It is good to mix the salad several times during this time.
When the specified time has passed, the dishes with pickled vegetables are put on fire, brought to a boil and cooked for 10 minutes. The hot brew is laid out in prepared jars and rolled up. The containers are turned over and carefully wrapped. In this position, they are as long as they need to completely cool down.
Salad "Danube"
To prepare such a salad, you will need not only green tomatoes, but also red ones, from which you will need to make juice. It takes about an hour to prepare a salad if such a portion is prepared.
Required products:
- dense unripe nightshade - 1 kg;
- salad green pepper - 3 pcs.;
- hot peppers- 100 g;
- parsley - a large bunch;
- salt - 40 g;
- sugar - 70 g;
- garlic - 3 cloves;
- refined oil - 150 ml;
- acetic acid 9% - 70 g;
- tomato juice - 1 liter.
To prepare the marinade, you need to put all the spices that are indicated in the recipe, as well as oil and vinegar. Then boil everything.
Wash the vegetables well, cut into arbitrary pieces, and boil in the marinade for 15 minutes. Boiling assortment is decomposed into previously prepared, sterilized glass containers, rolled up, turned over and wrapped. They stay like that until they cool down completely.
Additional processing of such conservation not required.
Green tomatoes stuffed with herbs and garlic
To prepare such tomatoes, it will take a little more time than for the listed salad recipes. But trust me, they are worth it.
To cook green stuffed tomatoes, you will need the following ingredients(based on a three-liter jar):
For the marinade you need:
- salt - 2 tbsp. l.;
- sugar - 1.5 tbsp. l.;
- acetic acid 9% - 80 ml.
For such conservation, take dense, flawless unripe tomatoes. Wash and clean all vegetables. Garlic cut into longitudinal thin plates, Bell pepper- stripes. Dill and parsley also need to be chopped, but not finely, it is better to grate the horseradish root on a coarse grater, and if it doesn’t work out, finely chop.
Tomatoes are cut across, but not to the very end, we proceed to stuffing them. Into each vegetable, into its section is embedded: garlic - 2 plates and one sprig of dill and parsley.
We sterilize the container in advance, then put onion, black and allspice pepper, dill umbrella, half a horseradish root and hot pepper in it, if you like it spicy. Having such a “litter” in the container, we begin to put tomatoes in it. From all sides in the bank can be placed bell pepper cut into strips. On top of the jar we put a sheet of horseradish, garlic, if left, and the second half of the horseradish root.
First time filling with plain boiling water, cover with a sterile lid and wrap with a blanket. So you need to withstand the container with tomatoes for at least 10 minutes. Then we drain the water from the jar, but do not pour it out, leave it for the marinade. Pour clean boiling water into the jar again, also cover with a lid, a warm blanket and wait 10 minutes.
In the water that was left for the marinade, you need to add half a glass of boiled water, given that it evaporated during boiling. We put sugar and salt in it and boil for 5 minutes, stirring so that they dissolve. We drain the water from the jar, pour vinegar and ready-boiling marinade directly into it. We roll up, put the neck down and wrap. In this state, the preservation is until it cools completely.
Learn the taste stuffed tomato can be only a month later, and all this time it remains only to wait. If you really love without sterilization, then you will love this recipe.
Delicious green tomato salad for the winter
If you chop vegetables finely and cook them for a long time, and then close them, you get nothing more than caviar. Consider a simple recipe which will require:
Let's start cooking: All vegetables are thoroughly washed. Tomatoes are cut into strips, onions and peppers - into small squares, carrots are grated in Korean. Everything is mixed, salt, sugar, vinegar and oil are added. In this state, the cutting should stand for at least an hour.
The resulting vegetable assortment is transferred to a container with a thick bottom and put on fire. After boiling, future caviar should be boiled over low heat for half an hour. Then, with the help of a pusher, the mass is kneaded to one consistency. Modern kitchen electrical appliances can also be used for this purpose.
Having received homogeneous mass, put it on fire again, bring to a boil and lay out in pre-prepared sterile jars. Roll up with metal lids, turn over and wrap.
If you use all the products according to the recipe, then you get 6 jars of 0.5 liters of finished caviar. The taste of green tomatoes in such a dish is fragrant and unusual.
Salad "Surza-Murza"
Required list of spices and products:
- unripe nightshade - 1.5 kg;
- cucumbers, onions, cabbage and carrots 1 kg each;
- sugar and salt, 8 tsp each;
- acetic acid 9% - 2 tbsp. l.;
- refined oil - 400 ml.
All root crops must be thoroughly washed and cut. Put the resulting assortment of vegetables in a container, add all the spices, and cook for 15 minutes with constant stirring. The boiling vegetable mass needs to be decomposed into jars, which should have been prepared in advance. With the help of a seaming key and metal lids, the cans are closed.
If even after these recipes you still think green tomatoes are useless and tasteless, then you are deeply mistaken. Cook at least one of these recipes to convince yourself otherwise. Try green tomatoes for the winter without spaying, or a watercolor salad recipe.
Unripe nightshade for the winter can be pickled, stuffed, cooked spicy, made from them salad, adjika and even caviar.
Attention, only TODAY!
A real hostess will be able to make a real one out of any product. cooking masterpiece. Surely everyone knows that tomatoes without the sun will not acquire the desired color. In the shade, green fruits will remain green, but this is not a reason to throw them away. In this form, they are definitely not suitable for eating, but if they canned, it will turn out to be very appetizing.
Oh, what winter can be without summer blanks? In the warm season, you have to work a lot so that you can enjoy the winter canned food. If you want to cook unripe tomatoes in a jar for the winter, then you must definitely know the preservation recipe. This is a rather difficult task, but it is better to push yourself and stock up for the winter than to throw away whole tomatoes.
Salad with green tomatoes, garlic and pepper
This method of cooking is very popular in the Caucasus. Appetizer will be in perfect harmony with meat dishes, which in Georgia are prepared for any holiday.
Ingredients:
- unripe tomatoes 1.5 kg.
- pepper 0.3 kg.
- garlic 2 medium heads.
- refined oil 100 ml.
- small onion 3 pcs.
- vinegar 9% 85 ml.
- seasonings.
- greens.
- salt to your taste, but not less than one tbsp.
Cooking:
My tomatoes and cut into slices. Transfer to a deep bowl, mix with salt. We press down with a plate so that the tomatoes release juice, put in the refrigerator for several hours. After we remove the formed liquid.
We clean the onion, finely chop. Fry it with spices in a closed pan for about 4 minutes over moderate heat. After we add pepper and move the whole mass to the tomatoes, pour the oil in the same way. We chop the greens, pour with garlic to the tomatoes, stir.
Vinegar must be boiled, then poured over vegetables. We fill the vegetable mass, put it in a cool place, wait until the tomatoes are pickled. After 48 hours, the salad will be completely ready. Remember to stir the contents a couple of times a day.
Green tomato salad with cucumbers
Delicious vegetable salad for the winter.
Ingredients:
- cucumbers 1 kg.
- green tomatoes 0.5 kg.
- zucchini 0.5 kg.
- apples 0.5 kg.
- garlic 200 g
- refined oil 100 ml.
- granulated sugar 50 g.
- tarragon 50 g.
- apple cider vinegar 100 ml.
- salt at least 40 g.
Cooking:
We wash all the fruits and chop into small pieces. Remove the core from the apples and cut into slices. We clean the garlic and chop it smaller, we do the same with tarragon. We mix the components in a large bowl, salt, add sugar, refined oil and vinegar. Thoroughly mix the mixed vegetables.
We put on the fire and wait until the ingredients boil, then keep on the stove for about 10 minutes. Immediately distribute the salad in jars and roll up hot.
Spicy green tomato salad
If you are a fan of sharp sensations, then prepare a salad for the winter according to this recipe. Be sure that someone from your family will definitely like this dish.
We will need:
- sweet pepper 1.2 kg.
- green tomato 2.5 kg.
- garlic 0.3 kg.
- hot pepper 300 g.
- parsley 300 g.
For marinade:
- red tomatoes 2 kg.
- refined oil 2 cups.
- vinegar 5% 1 tbsp.
- sugar 200 g
- salt 130 g.
Cooking:
We wash the vegetables, let dry. Unripe tomatoes should be cut into 2 parts. If the fruits are large, then divide into quarters. We remove the seeds from 2 types of pepper, cut into strips. Press the garlic through a press. We chop the parsley.
We cut the red tomatoes for the marinade and place them in a container resistant to high temperature. Add oil, vinegar, sugar and salt.
We place the dishes on the maximum fire, as soon as the contents boil, keep on the stove for about 2 more minutes. Add chopped vegetables and herbs to the marinade. Within 15 minutes, the mass should boil, do not forget to interfere. Salad after cooking should be placed in jars and immediately rolled up. We wrap the banks, put them upside down. Tomatoes should be stored in a dark place.
Korean green tomatoes: the most delicious recipe
Turning green tomatoes into a delicious salad is not difficult at all. Thanks to this method, you can enjoy cold weather preservation. A salad with many vitamins is just the way in winter, when fresh vegetables nowhere.
Ingredients:
- sweet pepper 2 pcs.
- green tomatoes 1 kg.
- garlic 1 small head.
- refined oil 50 ml.
- vinegar 9% 50 ml.
- red pepper (if you like).
- greens.
- sugar 50 g.
- salt at least 30 g.
Cooking:
Wash vegetables and chop into thin slices. We wash the pepper, remove the seed part, cut into strips. Finely chop the greens. Grind the garlic with a knife, but it is better to use a garlic maker. Pour oil and vinegar over vegetables. Stir the mass, then salt, add sugar and mix again. We fill the container with assorted vegetables and cork. We put in the refrigerator for the night. You can take a sample from the dish now, or leave the jars for the winter.
Video recipe:
Enjoy your meal!
Salad with green tomatoes and bell pepper
Appetizing vegetable salad, which contains many useful substances.
Ingredients:
- Bulgarian pepper of all colors 1 kg.
- green tomato 2 kg.
- onion 1 kg.
For marinade:
- refined oil 1 tbsp.
- vinegar 9% 1 tbsp.
- granulated sugar 80 g.
- warm water 300 ml.
- coarse salt 50 g.
Cooking:
We wash all the fruits and proceed to cutting. We cut the tomatoes into large slices, make half rings from the onion, divide the pepper into about 6-7 parts.
We begin to prepare the marinade. Pour water into a bowl, add salt and sugar. Pour vinegar and refined oil, stir. Pour the vegetables into the marinade, mix the assortment, close the pan. Let the vegetables stand for 120 minutes.
As soon as the time is up, put the mass on the stove. We wait for the boil, then reduce the heat, continue to cook the platter for 10 minutes.
You can safely fill the jar with a delicious salad, and store it until the coldest time. That's when he will be on the table in time.
Delicious salad with carrots and green tomatoes
Ingredients:
- green tomato 3 kg.
- carrots 1.5 kg.
- onion 1.5 kg.
- granulated sugar 150 g.
- coarse salt 100 g
- refined oil 300 g
- black peppercorns 5 pcs.
- vinegar 9% 60 g.
- bay leaf 5 pcs.
Cooking:
My tomatoes, remove the green part, chop into sticks. We clean the washed carrots and rub on a large grater. If the onion is large, then cut it into half rings, make smaller onions into rings.
We are looking for deep dishes, pour vegetables, salt well. We keep in this state for at least 10 hours. The juice that forms during this time should be poured into another container, it will be used as a marinade.
Add refined oil, vinegar, sugar to it and put it on the stove. In the process, add bay leaf and peppercorns. Bring the mixture to a boil, stirring regularly. Pour the boiling marinade to the vegetable mass, mix it.
We put the salad on medium heat, cook for about 40 minutes. Stir frequently to prevent vegetables from sticking to the bottom. As soon as you complete the process, do not wait, and fill the container finished product. We put the banks upside down, cover with a blanket. After complete cooling, remove to a cool room. Waiting for winter to take a sample.
Vegetable salad "Eating"
In this recipe, we will stuff tomatoes with various vegetables and seasonings.
Ingredients:
- green tomato 3 kg.
- carrots 0.5 kg.
- Bulgarian pepper 0.5 kg
- a couple of heads of garlic.
- greens (parsley, dill) 1 bunch.
- horseradish leaves 2 pcs.
- ground black pepper 1 tbsp.
- vinegar 9% 1 tbsp. to the bank.
- salt one tsp
- sugar one tbsp.
The brine will require 1 liter of water and 1 tbsp. salt.
Cooking:
We wash the fruits along with the greens. We clean the garlic, pass through the garlic. We cut the seeds from the pepper, cut into slices, rub the carrots. We make a small incision on top of the tomatoes to get the pulp with a teaspoon. Then we cut it into small sticks and mix with sugar, garlic, salt and pepper.
We fill the tomatoes with chopped products. We fill the container with tomatoes, put greens between the layers. Add 1 tbsp vinegar to each jar.
Bring water to a boil, salt. Fill the container with vegetables with brine. We sterilize for 20 minutes, then cork with lids. We put the jars upside down, wrap them up and wait for them to cool completely. After that, place in a dark, cool place for storage.
Hunting salad with cabbage
delicious vegetable dish, which will be a great addition to the side dish. It will be especially appetizing with mashed potatoes.
Ingredients:
- green tomato 200 g
- cucumber 200 g
- white cabbage 300 g
- sweet pepper 200 g
- carrots 100 g
- garlic one clove.
- greens on one branch.
- sunflower oil 2 tbsp
- onion turnip one head.
- salt to your taste.
Cooking:
We wash the vegetables, let dry. We cut the tomatoes into small cubes, pepper into larger pieces (previously remove the seed part), turn the carrots into straws, and do the same with cucumbers. Chop up the cabbage even more.
We place the mixed vegetables in a container, add the garlic and salt the mass. Let it brew for about 60 minutes. We put them on the stove, do not let them boil. While warm, add butter and bite.
Mix the contents and lay out in containers, cover with lids. After a 10-minute sterilization, we cork the salads and turn the jars upside down, wrap them up. If you did everything according to the recipe, then you will definitely get crunchy mouth-watering vegetables.
Pickled green tomatoes in a jar
Tomatoes that have remained unripe can be pickled in any way. Today we will prepare a delicious salad with unripe tomatoes, which we will fill with a delicious filling.
Ingredients:
- green tomato 3 kg.
- carrots 100 g
- garlic one head.
- onion 3 pcs. medium size.
- parsley one bunch.
For marinade:
- vinegar 9% 2 tbsp.
- sugar 4 tbsp
- salt 2 tbsp
- bay leaf a couple of things.
- carnation 3 inflorescences.
- black pepper 7 pcs.
- allspice 5 pcs.
Cooking:
We wash the parsley, chop it in a wet state, finer. We clean the carrots and cut into slices. We clean the garlic. On all tomatoes, cuts should be made into which carrots, chopped garlic and herbs must be placed. Fill the container with vegetables.
Onions cut into rings, preferably thicker, put to the tomatoes. Fill the container with boiling water, leave for 10 minutes. Then drain the liquid into a separate bowl. Pour boiling water over the vegetables again. Add salt, sugar, seasonings to the cooled liquid, bring to a boil, do not reduce the heat for another 10 minutes. Turn off the stove, add vinegar to the marinade. We empty the jars of liquid and pour a new boiling marinade. We seal the container.
We wrap the banks, after putting them upside down.
Winter salad without sterilization
Many people remember how quite recently almost all housewives sterilized jars filled with food. This is a rather long and inconvenient process. It is better to sterilize the container in advance, so that later you can just roll up the salad.
Ingredients:
- green tomatoes 6 kg.
- carrots 1 kg.
- Bulgarian pepper 1 kg.
- hot pepper 2 pods.
- onion 1 kg.
- garlic 3 heads.
- salt 120 g.
- sugar 120 g.
- vinegar 9% 250 ml.
- refined oil 230 ml.
- water.
Cooking:
If you do not want to spend a lot of time cutting vegetables, then use the technique. So you get the same and beautiful pieces.
Tomatoes and red pepper should be cut into cubes. Pass the carrots, garlic and hot peppers through a grater. We combine assorted vegetables in one bowl, pour refined oil and put on the stove until boiling. Do not rush to immediately pour a lot of water, as the tomatoes will let own juice. In a boiling state, add sugar, salt and vinegar. We make a minimum fire, cook vegetables for several minutes. Immediately fill the container with products and cork.
Video recipe:
Enjoy your meal!
Ripe and green tomato salad
Quite a tasty and unusual preparation for the winter, which will appeal to you. Surely, many have both ripe and unripe tomatoes in the summer. Here's a use for them.
Ingredients:
- red and unripe tomatoes 1 kg.
- sweet pepper 1 kg.
- onion 1 kg.
- garlic 1 head.
- bay leaf.
- allspice and peas.
- gelatin one pack.
- greens.
- sugar and salt.
Cooking:
Tomatoes, along with peppers and onions, cut into rings, divide the garlic into small plates. Alternately fill the jar with vegetables, do not forget about the greens. Be sure to put a bay leaf and pepper in each jar at the bottom. Pour the components with boiling water so that they start up the juice.
Let's start creating the marinade. Stir the gelatin into hot water until it dissolves. Pour the liquid from the jars and bring to a boil. Mix with gelatin, keep a little on maximum heat. Pour the finished marinade into jars, cork the containers. We wait for them to cool, do not forget to turn the container over.
Caviar from green tomatoes for the winter
Nothing will please the table in the winter like fresh canned vegetables. It is worth working a little in the summer to enjoy vegetable stocks in the cold season. For example, you can make caviar from green tomatoes ow!
Today's recipe is quite interesting, thanks to it you will succeed delicious caviar for the winter. If you do not have enough unripe tomatoes, then you can add ripened tomatoes. In the absence of a meat grinder, you can use a grater. As a seasoning, coriander and basil are perfect. Parsley can be used as a decoration.
Ingredients:
- green tomatoes 3 kg.
- Bulgarian pepper 1 kg.
- carrots 1 kg.
- onion 0.5 kg.
- sugar 100 g
- refined oil 1 tbsp.
- vinegar 4 tbsp
- salt one tsp
- ground black pepper one tsp
Step by step preparation:
1. We wash all vegetables: tomatoes, peppers, onions and carrots. We clean the onions, remove the top layer from the carrots, cut into cubes. Remove the seeds from the pepper and cut into small pieces. Divide tomatoes as you like. Assorted vegetables are passed through a meat grinder.
2. Move minced vegetable in a saucepan, add refined oil, salt and pepper. Do not rush to add water, as the vegetables will give juice. In the process of cooking, you can add boiled water little by little. Leave the mass on a minimum heat for about 90 minutes.
3. After an hour or more of cooking, add vinegar and sugar. In the meantime, you can do the sterilization of the jars, which is a mandatory step.
4. Fill the container with caviar, cover the jars with lids and cork. We wrap the blanket upside down, hold it in this position until the caviar cools down. We send for storage in the refrigerator or basement.
Video recipe:
Green tomatoes are not at all an offensive fiasco in a cold summer, but a real find for those who love to roll up for the winter various salads. Green tomato salads for the winter have long won well-deserved fame in our families. If you have not prepared such salads yet, our recipes and tips will help you prepare delicious green tomato salads for the winter.
In order to prepare green tomato salads for the winter, you will need a standard set of accessories, vegetables (and, of course, green tomatoes!), A few recipes and a little patience. For cooking salads, a wide pan or basin is best suited, copper is better, but aluminum will do. Enamelware not suitable for cooking salads, they insultingly burn to the bottom, spoiling the taste and aroma of the dish.
If the recipe calls for sterilizing lettuce jars, you'll need a wide saucepan with a towel in the bottom to keep the jars from bursting when heated.
Salt for making salads you need to take the usual stone. Not "Extra", not iodized, the simplest salt. Otherwise, you risk losing all the blanks.
It's about the recipes. There are many of them, so our site has chosen the most delicious and uncomplicated.
Salad with green tomatoes "Danube"
Ingredients:
1 kg green tomatoes
1 kg sweet pepper
1.4 kg cucumbers,
500 g onion
1 hot pepper
2 tbsp salt,
5 tbsp Sahara,
200 ml vegetable oil,
50 ml 9% vinegar.
Cooking:
Prepare and cut vegetables: tomatoes into slices, cucumbers into half circles or quarter circles, pepper strips, bitter pepper into small cubes, onion into half rings. Put all the vegetables in a saucepan, add salt and sugar, add vegetable oil and vinegar, mix and put on a slow fire. Stirring constantly, bring to a boil and simmer for 5 minutes. Spread out hot salad in sterilized jars and roll up. Turn on a blanket, wrap well and let cool for 1-2 days.
Sweet and sour salad green tomatoes, carrots and onions
Ingredients:
3 kg green tomatoes
1 kg carrots
1 kg of onion
1 stack vegetable oil,
½ stack water,
2 tbsp salt,
1 stack Sahara,
½ stack 6% vinegar.
Cooking:
Cut the tomatoes into slices, grate the carrots on a coarse grater, cut the onion into half rings. Put all the vegetables in a salad bowl, add salt, sugar, water and vegetable oil, mix and leave for 2-2.5 hours to Vegetable mix let juice. Stir a couple of times. Then put a bowl of salad on the fire, bring to a boil and simmer for 25 minutes. Lay the hot salad in sterilized jars, roll up, turn over and wrap until completely cool.
It is believed that sterilized blanks are stored much better. If you do not have the opportunity to load all your green tomato salads for the winter in cool cellars, it is better to use the following recipe.
Green tomato salad without vinegar (with sterilization)
Ingredients:
2 kg green tomatoes
500 g carrots
500 g onion
500 g sweet pepper (preferably multi-colored),
2 heads of garlic
1 bunch of greens
1 stack vegetable oil,
½ stack Sahara,
3 tbsp salt.
Cooking:
Cut the tomatoes into slices, sweet peppers and onions into half rings, chop the carrots into thin slices. Finely chop the garlic with a knife, chop the greens. Put all the vegetables and herbs in a bowl, mix and leave for 6-7 hours. Add salt and sugar. Separately, heat the vegetable oil and pour it into the bowl with vegetables. Mix thoroughly and place in sterilized jars. Cover the jars with boiled lids, place in a wide saucepan, pour boiling water up to the shoulders and put on fire. Sterilize from the moment of boiling for 15 minutes. When the time is up, roll up the jars, turn over, wrap and leave to cool.
Salad "Bright"
Ingredients:
2 kg green tomatoes
1 kg of sweet multi-colored pepper,
1 kg carrots
1 kg of onion
500 ml of water
250 ml 9% vinegar,
250 ml vegetable oil,
160 g sugar
3 tbsp salt.
Cooking:
Rinse, peel and cut all the vegetables: tomatoes into slices, sweet peppers into strips, onions into half rings, grate carrots on a coarse grater. Combine water, oil, salt and sugar in a salad bowl. Put on fire, bring to a boil and pour vegetables into the pan. Stir, bring to a boil, cover, reduce heat and simmer for 10 minutes. After the time has elapsed, add vinegar, mix well and spread hot in sterilized jars. Roll up immediately, turn over and wrap until completely cool.
In our piggy bank there are also recipes for hot salads that will appeal to all thrill-seekers. Seeds from hot peppers can be left on to add more bitterness and sharpness to your workpiece.
Hot salad of green tomatoes, garlic and hot peppers
Ingredients:
2-2.5 kg of green tomatoes,
3 large heads garlic,
2-3 chili peppers
100 ml of table vinegar,
3 tbsp salt,
3 tbsp Sahara.
Cooking:
Cut the tomatoes into small slices, pepper into circles, while the seeds can not be removed, this will make the appetizer even sharper. Pass the garlic through a press. Combine all the ingredients and leave for 30-40 minutes to form the juice. Stir, arrange in sterilized jars so that each has enough juice (lay out 2-3 jars at once). Roll up boiled lids. Store the workpiece in a cool place.
Green tomato caviar
Ingredients:
3 kg green tomatoes
1 kg carrots
500 g onion
5-7 pods of sweet pepper,
3 pods of hot pepper (to taste),
250 ml vegetable oil,
150 ml mayonnaise,
150 g sugar
2 tbsp salt,
2 tsp ground black pepper,
3 tbsp 70% vinegar.
Cooking:
Pass all vegetables through a meat grinder or chop in a food processor or blender. You can not remove the seeds from bitter pepper. Add salt and sugar to the mass, mix and put on fire. Bring to a boil, reduce heat and simmer for about an hour. Stir occasionally so that it doesn't burn. When the time is up, add to the vegetable mass ground pepper, mayonnaise, vegetable oil and vinegar, mix and simmer for another 15 minutes. Arrange in sterilized jars, roll up, turn over, wrap.
And finally - interesting recipe salad, which combined autumn vegetables and apples.
Salad with green tomatoes "Autumn hello"
Ingredients:
500 g green tomatoes
1 kg cucumbers
500 g apples
500 g zucchini,
200 g garlic
100 ml vegetable oil,
50 g sugar
40 g salt
100 ml apple cider vinegar.
Cooking:
Cut tomatoes, cucumbers and zucchini into circles or quarters. Cut apples into slices. Chop the garlic with a knife. In a salad bowl, combine all the ingredients, mix and put on fire. Bring, stirring, to a boil, cook for 10 minutes and arrange in sterilized jars. Roll up, turn over, wrap up.
Try to cook our green tomato salads for the winter, you definitely won't regret it!
Good luck preparing!
Larisa Shuftaykina
Step 1: prepare vegetables.
Rinse the vegetables, remove the tails and tops, if any. Cut the stalk from the tomato, peel the seeds from the peppers, remove the peel from the carrots, and peel the husk from the onion.
After washing and peeling, take a medium grater (or Korean carrot grater) and grate the carrots on it. Cut bell peppers into thin strips. Chop green tomatoes into thin slices. Cut the onion into feathers or half rings, if the onion is small in size, then you can cut it into rings.
Step 2: Mix vegetables.
Put tomatoes, carrots, bell peppers and onions in one container, add granulated sugar, salt, pour in vegetable oil and vinegar. Mix thoroughly.
Step 3: Stew green tomato salad.
Place the green tomato salad over medium heat and, stirring all the time, bring it to a boil. Then reduce the power a little and continue to simmer the salad until the tomatoes begin to change color, that is, about 15-20 minutes. Remember to stir the vegetables frequently.
Important: during the time that the green tomato salad is being prepared, you will have time to prepare the container, for this, sterilize the glass jars and lids in any way convenient for you.
Step 4: we prepare green tomato salad for the winter without sterilization.
Green tomato salad should be prepared immediately after cooking, as soon as you remove it from the heat. Immediately arrange the vegetables in clean glass jars, wrap tightly with lids and, wrapped in a blanket or blanket, leave at room temperature for the night. Only after the contents of the jars have cooled can they be removed to a dark, cool place, where you store other blanks for the winter.
Step 5: Serve Green Tomato Salad.
Green tomato salad is a great winter appetizer. Always by the way, whether for a festive table or for an ordinary one. Serve it with meat, fish, boiled or baked potatoes or just like that. All this will be very tasty. so bright and delicious salad will not leave anyone indifferent.
Enjoy your meal!
For spiciness, you can put finely chopped hot pepper, a couple of black peppercorns or a few cloves of garlic.
Vegetable oil for the preparation of this salad is best used refined.
I advise you to start harvesting tomatoes for the winter by canning delicious green tomato salads. I propose simple recipes that make amazing appetizers. What's good is that you won't stop at one salad taste, since there are countless options. Blanks are worn beautiful names- Danube salad, Donskoy, Cobra, Hunter, in Georgian, Korean, with rice, tomato paste. And this is not the whole list, since the recipe palette is diverse.
Simple green tomato salad
Not a salad - a meal! According to this recipe, my mother canned the snack, in the treasured notebook of blanks for the winter it is listed in the first place, considering it the best and simplest.
Take:
- Tomatoes - 2 kg.
- Onion - 500 gr.
- Sweet pepper - 500 gr.
- Garlic - 6 cloves.
- Salt - 1.5 tbsp. spoons.
- Sugar - 1 tbsp. a spoon.
- Apple cider vinegar (substitution for regular 6% table acid is acceptable) - 3 large spoons.
- Sunflower oil - 100 ml.
- Citric acid - on the tip of a small spoon.
Step by step recipe with photo:
Divide the tomatoes in half, cut into semicircles.
Remove seeds from sweet pepper, chop into strips.
Cut the onion into large half rings.
Put in a basin, sprinkle with salt. Stir well. Take a break for a few hours. Usually I start to make preparations in the evening, and finish in the morning.
The vegetables will release a lot of juice overnight. Add sugar, chopped garlic to the basin. Chop the parsley and send it to conservation.
Mix the salad well again. And again, take a short break, now for an hour.
After the specified time, drain the excess juice, you can even squeeze the vegetables with your hands, and transfer them to another bowl.
Pour in the vinegar.
Splash oil.
Add citric acid. Stir for the last time.
Fill jars. Put on sterilization. Banks of 0.7 liters after boiling are processed for 25-30 minutes.
Turn over, chill. The next day, check the seaming for leaks. Place in winter storage.
Georgian green tomato salad - a delicious recipe
Do you respect Caucasian cuisine? Keep the Georgian winter salad recipe. Like the previous blanks, cooking is carried out without stewing. Recipe fast food, after a day you can treat yourself.
- Tomatoes - 1 kg.
- Onion - 300 gr.
- Sweet pepper - 300 gr. (already without seeds).
- Hot chili - ½ part.
- Garlic - 50 gr.
- Cilantro - a bunch.
- Hops-suneli - 1-2 small spoons (in the original recipe there is a spoonful of ucho-suneli).
- 9% acetic acid - 50 ml.
- Vegetable oil - 100 ml.
- Salt - 1 large spoon + 1 small.
Cooking:
- Cut the tomatoes into thin plates, add a tablespoon of salt, stir. Set aside.
- Cut the onion into half rings, bell pepper into strips, chop the chili into small rings. Chop cilantro, garlic.
- Squeeze a little juice from sliced tomatoes (you can do it with your hands, but without fanaticism). Add the rest of the vegetables.
- Add salt, adding a teaspoon of salt, add suneli hops. Stir.
- Pour in the oil with vinegar, mix. Cover with a plate, place oppression on top.
- Take a break from cooking for a day. During this time, the vegetables will marinate.
- Part quick salad set aside to eat immediately. Leave the rest for the winter - transfer to jars, sterilize and store in a cool room.
Green tomato salad with beans for the winter
Will go into action green beans ripening at the same time as tomatoes. Stewed salad, unlike others, is well stored in an apartment. The appetizer is distinguished by a sharp spicy taste, which many people love.
Prepare:
- Unripe tomatoes - 5 kg.
- String beans (green variety) - 5 kg.
- Onion - 1.5 kg.
- Parsley root, greens - total weight - 200 gr.
- Carrot - kilogram.
- Sugar - 150 gr.
- Table vinegar - 150 ml.
- Ground hot pepper - a large spoon.
- Black pepper - 20 gr.
- Salt.
- Vegetable oil for frying vegetables.
How to make a delicious green bean salad:
- Rinse the beans, divide into pieces, 3-5 cm long. Blanch in boiling water for 4 minutes. Immediately rinse with cold water, get rid of excess liquid.
- Cut the onion into thin half rings, add to the heated oil in a frying pan. Fry until golden brown.
- Grind parsley root, carrots in a meat grinder with large cells. Send to fry in a separate pan.
- Do the same with tomatoes - finely chop, fry. Combine in a saucepan with onions, carrots and parsley.
- Add blanched beans, stir.
- The next step is to add salt and sugar. Stir well, let it boil.
- Reduce heat, simmer vegetables for 5 minutes. Pour in vinegar, add spicy spices. Continue simmering for another 1-2 minutes.
- Turn off the gas. Fill jars with salad. Sterilize containers of 0.5 liters for 35-40 minutes.
- Roll up under a metal cover, transfer to the pantry, cellar.
Salad with tomato paste without sterilization - a recipe for overeating
You will need:
- Green tomatoes - 2 kg.
- Paste - 250 ml.
- Onion - 500 gr.
- Carrot - 1 kg.
- Sugar - 3 tablespoons.
- Salt is a spoon.
- Vegetable oil - 100 ml.
- 9% acetic acid - 2 large spoons.
- Black pepper - a pinch.
Canning:
- Cut the tomatoes into thin slices, the onion into half rings.
- Cut carrots into strips.
- Combine everything in a cooking container. Add all other ingredients from the recipe. Stir thoroughly, hold for 2 hours so that the salad gives juice.
- Send the pan to the stove. Boil, simmer for 20 minutes.
- Fill sterile jars, tighten (you can under the screw cap).
How to make green tomato rice appetizer
Salad can be used as an independent dish.
It is necessary to prepare:
- Tomatoes - 2 kg.
- Rice is a glass.
- Carrots, bell peppers, onions - 0.5 kg each.
- Salt - 50 gr.
- Vegetable oil - ½ cup.
- Sugar sand - 100 gr.
We prepare a delicious salad:
- Soak rice for 1-2 hours.
- Slice tomatoes and peppers. Coarsely chop the carrot. Divide the onion into rings.
- Combine vegetables with rice. Season with salt, butter, sugar.
- Put to stew. After boiling, cook for 40 minutes on low heat. Check the rice for doneness. Switch off the burner.
- Distribute among banks, tighten.
To your recipe box
Salad "Danube" with onions, carrots, green tomatoes
I agree with those who say that the Danube salad is the most delicious canned unripe tomato. An appetizer from the popular "you'll lick your fingers" series.
You will need:
- Green tomatoes - 1.5 kg.
- Onion - 750 gr.
- Carrot - 750 gr.
- Lean refined oil - 150 ml.
- Table vinegar - 150 ml.
- Granulated sugar - 60 gr.
- Salt - 50 gr.
- Pepper - 15 peas.
- Bay leaf - 3 pcs.
How to make a delicious salad for the winter:
- Divide the tomatoes into 4-8 parts, slices. Coarsely grate the carrot. Cut the onion into large half rings.
- Place in a cooking pot. Sprinkle vegetables with salt. Hold for 4 hours until the juice is plentiful.
- Put on the burner. Let it boil. Simmer slowly for an hour.
- Unfold, roll up, cover. After cooling, store in a cold room for storage for the winter.
Salad "Don" from green tomatoes with cucumbers - very tasty
Unmatched winter salad, the most popular recipe among the inhabitants of the Don, has been tested by generations of eaters, as it is passed down from mother to daughter. A snack can be made from green and red tomatoes. But don't use too many red ones. By this recipe you can prepare an appetizer with squash.
Take:
- Tomatoes - 2 kg.
- Cucumbers - 2 kg.
- Bulgarian pepper (red color for the beauty of the workpiece) - 1.5 kg.
- Salt - to taste.
- Dill - a bunch.
- 9% vinegar - a dessert spoon in a jar.
- Sunflower oil - a large spoon per jar.
- Peppercorns.
Don't be fooled by the fact that there is no exact amount of spices. You will have the opportunity to try and adjust to your taste.
Step by step cooking recipe:
- Try to cut the vegetables roughly the same size. Peppers, freed from partitions and seeds, thick straws. Cucumbers in rounds, tomatoes in slices or circles.
- Put in a saucepan. Add granulated sugar, salt, finely chopped dill sprigs. Mix very well. Leave for 10-15 minutes, during which time the vegetables will have time to release the juice.
- Try the salad. The marinade should be slightly “strong” than the desired taste, as some of the salt and sweetness will be absorbed by the vegetables.
- Fill pre-sterilized jars. Place in a wide saucepan in hot water to sterilize preservation.
- Heat treatment time - 15-20 minutes, depending on the volume of the jar.
- In parallel, shortly before the end of the process, pour vegetable oil into a small saucepan, boil.
- Take out the jars, pour vinegar into each under the lid, add boiling oil. Immediately twist, turn over, cover with a towel. After cooling, check the quality of the twist, transfer to the pantry, cellar.
Attention! As a rule, harvesting normally costs all winter. But if you are in doubt, put the salad to boil. But immediately after the appearance of signs of boiling, turn off the heat and divide into jars.
Korean salad recipe video
Spicy salad "Cobra" from green tomatoes for the winter
Delicious salad for fans hot snacks. Prepared without cooking. Many people really like that the tomato is cut into slices. The spiciness can be adjusted independently by reducing the amount of garlic and bitter pepper.
You will need:
- Green tomatoes - 2.5 kg.
- Hot red pepper - 150-200 gr.
- Heads of garlic - 3 pcs.
- Vinegar, table - 150 ml.
- Salt - 60 gr.
- Sugar sand - 60 gr.
- Parsley - 100 gr.
How to prepare a salad:
- Before you have to do a little preparatory work. Cut the tomatoes into not too large slices. Chop parsley sprigs. Turn the garlic cloves into a puree by passing through a press.
- Remove seeds from peppers and chop very finely.
- Place the vegetables in a large saucepan. Add loose spices. Stir until they dissolve.
- Pour in the vinegar, stir the contents again.
- Arrange the salad in pre-sterilized jars. Stack tightly, trying to fit as much as possible. Fill the jars to the very top, the vegetables will “shrink” during sterilization.
- Sterilize jars of 1 liter, volume of 0.7 for approximately 20 minutes. After seaming, cool upside down, covered with something warm. Keep cold.
Salad "Hunter" with cabbage for the winter
By making a salad according to this recipe, you will receive a complete snack to any side dish.
Would need:
- Tomatoes, bell peppers, fresh cucumbers- 200 gr.
- White cabbage - 300 gr.
- Carrot - 100 gr.
- Large bulb.
- Salt - to taste.
- Sunflower oil - 2 tablespoons.
- A clove of garlic.
- Vinegar, table - half st. spoons.
- Parsley sprigs.
Cooking:
- Cut arbitrarily, as for lettuce, carrots, onions, tomatoes, cucumbers, peppers. I advise you to try to make straws, in a snack it looks more beautiful. Shred the cabbage.
- Put in a bowl, add chopped garlic. Salt and hold for about an hour.
- On moderate heat, heat the workpiece until it boils. at the first sign, pour oil with vinegar. Boil for 1-2 minutes, no more. Turn off.