Salad or appetizer of green tomatoes. Quick green tomato salad with garlic

It is not known who came up with the idea of ​​​​making green tomato salad for the winter, but the taste of this snack turned out to be so successful that modern housewives specially remove unripe tomatoes or buy such tomatoes on the market. You can prepare such a salad with the addition of a variety of vegetables, and a more satisfying version of the snack is prepared with rice.

Preparing a salad of unripe tomatoes is not difficult, but you need to follow certain rules to make the preparation successful.

First of all, you need to choose high-quality raw materials. Tomatoes suitable for canning should be healthy, have reached commercial size, but have not begun to turn red. You can also use brown tomatoes, but they are already softer, so the taste of the salad will be different.

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

The composition of the salad, in addition to the main component, can include various vegetables. It is best to cut them into thin strips, you can use special shredders for cutting.

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

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

Spicy green tomato salad with garlic

This is a very simple salad recipe made with green tomatoes and garlic.

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

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

Wash the greens thoroughly in large numbers water, shake off drops from the leaves and cut them finely. Chop the peeled garlic with a knife into small cubes or pass through a press.

Add greens and garlic to tomato slices, add vinegar, salt and sugar, mix well and let stand for two hours at room temperature. Then we put it in the refrigerator for a day, covering the dishes with a salad with a lid. After that, we lay out the salad in clean and dry jars, pour in the juice that stood out during pickling. We put the jars in a sterilization dish and soak in boiling water for 20 minutes (0.5 liter cans). Seal hermetically.

Advice! If the salad is planned to be eaten in the near future, then it must be kept in the refrigerator for 4 days. After that, it will be possible to serve the salad to the table. Such a blank is stored in the refrigerator under the lid for 1.5-2 months.

Korean green tomato salad

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

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

My vegetables and herbs. We cut the tomatoes into cubes, the pepper into thin strips, the garlic into small cubes. You can skip the garlic through the press. We chop the greens very finely.

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

Salad "Hunter"

Salad "Hunter" is prepared from a large set of vegetables, so it has a rich taste.

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

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

Read also: pancake salad with sausage - 7 unusual recipes

We put all the prepared vegetables in a large saucepan, add salt to taste. You need to add enough salt so that the salad seems a little oversalted to you. Pour in the oil and put the pan on the stove, warm it up well until it begins to boil. Add garlic and vinegar to the salad. Arrange the salad in clean jars and sterilize them. Jars with a capacity of half a liter must be kept in boiling water for 12 minutes, liter - 15.

Salad "Danube" of vegetables and green tomatoes

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

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

Wash all the vegetables clean, peel the onions and carrots, cut out the stalk from the tomatoes. We cut the tomatoes into slices. We chop the onions, they can be cut into cubes or thin halves of the rings. Carrots also need to be finely chopped, you can use a grater or a special shredder.

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

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

Green tomato salad with rice

Green Tomato Salad with Rice is a great side dish or appetizer option.

• 2 kg of green tomatoes;
• 500 gr. carrots;
• 500 gr. Luke;
• 500 gr. bell pepper;
• 1 cup rice (it is better to use rice with long grains);
• 5 tablespoons without a slide;
• 2 tablespoons of salt;
• 50 ml of vinegar (9%);
• 350 gr. refined oils.

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

We wash the rice well in cold water, then pour it with warm water (40 degrees) and leave it soaked for 2 hours. Then rinse again and pat dry on paper towels. We combine dry rice with vegetables, add spices, salt and add sugar. You can add your favorite spices to taste.

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

Caviar from green tomatoes

It turns out very tasty caviar from tomatoes. You can cook it only from green tomatoes, or you can add pink and red to green ones.

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

We thoroughly wash and clean all the vegetables, cut the stalks from the tomatoes. We cut the vegetables into pieces of arbitrary size and shape, the main thing is that it is convenient to grind them in a meat grinder or blender.

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

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

Read also: Shrimp Salad - 17 Simple Recipes

Green tomato salad without cooking

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

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

We wash the tomatoes, cut each fruit in half and cut out the stem. Cut into slices with a thickness of 0.7-1.0 cm. Put the tomatoes in a bowl, pour half of the indicated norm of salt, mix gently and leave for 3-5 hours. Drain the juice from the tomatoes.

We clean and chop the remaining vegetables (pepper, carrot and onion) into strips. If desired, the onion can be cut into smaller pieces, and the carrots can be chopped on a grater. We combine all the vegetables in a spacious bowl. Add the second part of the salt, sugar, season with vinegar and refined oil. Mix well.

We lay out the salad in clean and dry half-liter jars, tamping well. We put the salad in jars, covering them with boiled lids in a large saucepan, at the bottom of which there is a plastic mesh. pouring warm water to the level of the "shoulders" of the cans and put on the stove.

Advice! In the absence of a plastic grid, a towel or a clean cloth folded in two or three layers can be placed on the bottom of the sterilization pan for sterilization.

Bring the water in a saucepan to a boil and heat the jars for 12 minutes. We take out one at a time and immediately seal it tightly. We turn the jar over, placing it on the lid.

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

Spicy green tomato salad

Appetizing spicy vegetable salad with green tomatoes prepared without sterilization

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

Thoroughly wash all the vegetable components of our salad. Peel onions, carrots and peppers and cut into thin strips. We free the tomatoes from the stalks and cut into slices. We free the hot pepper from the seeds and finely chop, chop the garlic with a garlic press or chop with a knife.

Advice! If you do not like Bulgarian pepper, then you can not put it in this blank. In this case, you need to increase the number of tomatoes by 200 grams. And you can take pink or red tomatoes.

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

Advice! When adding spices at the initial stages of preparing the workpiece, put them less than the rate indicated in the recipe. Then, when everything is almost ready, it will be possible to bring the salad to taste by adding the missing seasonings.

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

You don't have to wait until autumn to make this
wonderful pickled greens appetizer
tomatoes. Pick a few tomatoes from your garden or buy them from the market.
I want to bring to your attention easy to prepare, and very tasty
snack green tomatoes.

Such tomatoes are prepared within 10-20 minutes. And after 3-5 hours you can taste
them. Tomatoes will taste spicy and slightly sweet. Sharpness can be adjusted
to your taste. The sweetness of green tomatoes will be spicy. In general, try
make these snack tomatoes and your guests will be deliciously surprised.

Cooking time: 20 minutes.

Ingredients:

• green tomatoes 500 g
• boiled water 50 ml
• sweet pepper 1 pc.
• spicy capsicum 1 PC.
• carrot 1 pc.
• garlic 5 cloves
• celery 2-3 sprigs
• parsley 2-3 sprigs
• vinegar 2 tbsp. l.
• a handful of salt
• sugar 2.5 tbsp. l.

Daily green
tomatoes - recipe

Use milky or slightly brown tomatoes for this recipe.
Wash the tomatoes, dry them.

Rinse the celery and parsley and finely chop.

Pour the chopped greens into a food container in which you will be in
then pickle the tomatoes. Now finely chop or pass through a meat grinder
garlic, carrots, hot and sweet peppers. Pour the vegetables into a container
greenery. Add sugar and a pinch of salt.

Pour into the fragrant mixture of boiled water, vinegar, and mix thoroughly
spoon.

Add the prepared tomatoes to the container and stir. Can be shifted
layers of tomatoes and a fragrant vegetable mixture. Leave the tomatoes to marinate in the kitchen
for several hours, periodically shaking the container. After that you can
put this snack in the refrigerator for storage. These eateries daily green tomatoes can stand
in a cold place for 2 months. Prepare also a salad - green tomatoes with garlic.

Daily green tomatoes. A photo

pomidory-reception.com

Instant green tomatoes, recipe without seaming

Tomato season is in full swing. Juicy tomatoes delight not only with their taste, but also appearance. Mistresses try to stock up on this wealth for the future as much as possible, choosing ripe fruits. Few people know, but you can make delicious snacks and preparations not only from red, but from green, unripe fruits. They are no less useful than ripe ones, but at the same time they are easier to process, keep their shape perfectly, and are better stored.

Be sure to cook instant green tomatoes, a recipe without seaming will allow you to serve an appetizer to the table in a few hours.

Green tomatoes are pickled, salted, sour, stuffed, used to make caviar and stew, etc. By the way, try making pickled green tomatoes with cauliflower.

Making spicy diner green tomatoes is easy.

Ingredients:

- one kilogram of tomatoes,
- 100 gr garlic,
- a few leaves of grapes or currants,
- two tablespoons coarse salt,
- an incomplete spoonful of sugar,
- peppercorns.
You can also add other spices to taste.

Tomatoes, depending on their size, cut into halves or quarters

The pieces should not be too large, but it is also undesirable to grind them too much.
We spread the tomatoes in a clean, pre-prepared container.
For such salting it is very convenient to use plastic bottles with a cut-off neck of green or brown color. Banks are also suitable, but bottles, due to color, warm up faster in the sun, and this will speed up the result.

Peel the garlic, wash and chop with a knife.

Sending to the tomatoes

Add peppercorns here, or spices that you have chosen additionally

I'm preparing the brine. To do this, dissolve salt and sugar in a liter of boiling water. Pour the tomatoes

Top with grape or currant leaves.
Put in the sun or just in a warm place.
You can eat tomatoes immediately after cooling.

Do you want it spicier or saltier? Put in the sun and let stand until they get the desired taste. Then just store in the refrigerator. After getting it required amount tomatoes for eating, do not forget to cover the top with leaves. Enjoy your meal!

This simple recipe for instant green tomatoes leaves no stone unturned. You can add parsley, basil, celery or cilantro, carrots, bell peppers, etc. Quick, simple and very, very tasty.
And pickled stuffed green tomatoes are incomparably obtained.

konservashka.ru

Green Tomatoes - Can they be eaten fresh or cooked?

In the fall, when the harvest ends, in most farms the question arises of where to put the remaining green tomatoes? At this time, they do not blush too much, and there are still enough ripe tomatoes. But I also don’t want to throw away good fruits. Some people think about whether to eat green tomatoes as well as red ones? Let's see if this can be done.

Green tomatoes - the benefits and harms

Like any plant product, tomatoes can be eaten in moderation so as not to "earn" allergic reactions. In addition, tomatoes have a number of compositional features that must also be taken into account when consumed fresh or in preparations.

Benefiting

Tomatoes contain a whole "set" of vitamins and minerals that are important for the activity of the body, so you can definitely eat them. Lycopene is a great "enemy" of cancer cells and an important "friend" of the heart. Serotonin - brain helper and "engine" Have a good mood. Quercetin is a naturally occurring antibiotic. Tomatidine is a muscle activator that prevents muscle atrophy. Iodine, iron, calcium, magnesium and phosphorus also “get along” in tomatoes.

Unripe tomato fruits increase tone, relieve fatigue and reduce the risk of injury.

We take into account the harm

For all useful properties tomatoes can be eaten with some reservations. It is important to consider that tomatoes are a nightshade culture. This means that all unripe fruits, as well as stems and leaves, contain the poisonous substance solanine. It, as a natural defense, protects tomatoes from molds. At the same time, this glycoside has a negative effect on red blood cells, disrupting the function of transporting oxygen through the blood through the tissues of the body. Signs of poisoning: nausea, headaches, weakness, drowsiness and breathing problems. In this case, you can clear the stomach activated carbon or a solution of potassium permanganate of a minimum concentration.

For a person of poor health, 5-10 pieces of green fruits are enough for poisoning, but if eating is increased by 2 times, one can achieve a fatal outcome or, at best, the need for a blood transfusion.

To eat green tomatoes without harm to the body, it is necessary to remove solanine. To do this, there are two ways: Tomatoes are blanched or Fruits plucked from the bushes are poured with salt water for several hours. Then the water is changed and do so several times. Not only solanine leaves, but also some bitterness, after which tomatoes can be eaten.

Unripe fruits contain up to 11 mg of nitrates per 100 g of weight. This large enough amount can block the ability of oxygen to carry hemoglobin and disrupt the work of the liver to neutralize toxins. Therefore, before cooking, unripe tomatoes must be doused three times with boiling water to drastically reduce the amount of nitrates.

Not everyone can eat fruits with an increased amount of organic acids. Therefore, unripe tomatoes are not suitable for patients with gallstone disease.

How to cook green tomatoes

There are many ways to cook green tomatoes. The most accessible of them, after which the vegetable can be eaten fearlessly:

• Fermentation. It is carried out after preliminary triple blanching. All harmful substances are destroyed.
• Pickling or salting. Stuffed with garlic, herbs and hot peppers. Perfect as an appetizer for alcohol.
• Caviar. You can add garlic, horseradish, carrots to vegetables, tomato paste and kernels walnuts.
• Jam. Small tomatoes are filled with a mixture of raisins and walnuts. Boiled with water sugar syrup and chopped orange slices. Jam can be eaten without fear, it will taste like peach.

It's also worth experimenting with different recipes canning and stewing.

green tomatoes prepared in any way:

• Not recommended there is those who have diseased kidneys, stomach ulcers, high blood pressure.
• Limited use - pregnant women, nursing mothers, the elderly, young children.
• Minimal amount you can eat patients with joint problems.

Doctors dealing with diet food, do not advise the simultaneous use of tomatoes with eggs, meat, fish or bread.

Ultimately, it should be clearly said that green tomatoes with proper cooking can be eaten by all healthy people, receiving great benefits and pleasure from this. The use of unripe tomatoes is limited only to those who have serious medical problems. Therefore, eat them for health, taking into account the principle of "moderation and accuracy."

ovosheved.ru

recipes of famous and exotic dishes from unripe fruits

For several hundred years, tomato has been used in the cuisine of European and Latin American countries. Ripe fruits are usually consumed: yellow, red and pink.

But not all countries have the conditions to grow vegetables for a long time. In most cases, this is due to the peculiarities of the climate, which does not allow the fruits to fully ripen. Many are concerned about the question of what to do with tomatoes that did not have time to fully ripen.

Of course, there is the option that you can collect green fruits and leave them to ripen at home. But few people know that it is permissible to use green tomatoes without waiting for their ripening time. In most cases, this problem is relevant when the fruits cannot grow in the garden due to a fungal disease - late blight.

If green tomatoes are subjected to heat treatment, then you can get rid of the fungus, and then the tomato will become suitable for human consumption.

To eat or not to eat? What are the benefits for the body?

Green tomato can have a healing effect when used externally. By applying it to the body, varicose veins can be cured.

Also, eating green vegetables can stabilize the acid-base balance and cleanse the intestines well.

Tomato belongs to nightshade vegetable crops. Their fruits are characterized by toxic substances in the composition, but only at the time of immaturity. In fully ripened fruits, they are not. A tomato that has not spent the proper time in the garden will be tough, with an unpleasant aftertaste.

Based on this, we can conclude that it is not recommended to eat green tomato fruits, it is not only not tasty, but also quite dangerous. Often the use of unripe vegetables leads to poisoning.

Composition of green tomatoes

The composition of green fruits differs significantly from ripe tomatoes. It is recommended that you familiarize yourself with the number of useful elements in a green vegetable per 100 g of product.

Vitamins:

• A - 32 mcg;
• B1 - 0.06 mg;
• B2 - 0.004 mg;
• B4 - 8.6 mg;
• B5 - 0.5 mg;
• B6 - 0.081 mg;
• B9 - 9 mcg;
• K - 0.4 µg;
• C - 23.4 mg;
• E - 0.38;
• RR, NE - 0.5 mg;
• alpha-carotene - 78 mcg;
• beta-carotene - 0.346 mg.

If you cook an unripe vegetable correctly, you can save the entire storehouse of the necessary useful substances. The green tomato contains potassium, copper, iron, magnesium, amino acids, etc. A significant difference between these fruits is the content in their composition of substances such as solanine, lycopene, tomatine.

solanine

Solanine is a poisonous element (glycoalkaloid). A large amount of it is found in green, not yet ripe, tomatoes. Thus, the culture protects itself from mold fungi. As the tomato matures, the concentration of solanine decreases significantly.

It is worth taking into account that light green fruits that have just begun to ripen are much safer to eat than tomatoes that are dark green in color.

If solanine is used in small doses, then it can be useful for the body, namely:

• improves the functioning of the cardiovascular system;
• has an antiviral effect;
• gives an antispasmodic effect;
• is a good diuretic.

It is worth remembering: if you exceed a safe dose of solanine, it will have a bad effect on red blood cells, which will lead to a violation of their functions in delivering oxygen to the body.

The substance has a very detrimental effect on the human nervous system. To get serious poisoning with green fruits, it is enough to eat only 5-6 pieces. Some of the symptoms that occur when this element is poisoned are abdominal pain, nausea, headache, drowsiness and diarrhea.

In very severe forms, solanine poisoning can be fatal. In the case when a person ate a green tomato fruit, and his condition deteriorated sharply, it is necessary to take any sorbent and urgently consult a doctor.

tomatine

This substance is also quite toxic, belongs to a number of glycoalkaloids, and is present in green fruits. Its concentration is much less. To get an overdose, you need to eat more than 4 kg of tomatoes, which is beyond the power of any person. In small doses, it has a beneficial effect on the body. It has already been proven that this element can accelerate the process of increasing muscle mass in athletes, breaks down fats well, and improves immunity. On the basis of tomatine, the medical preparation cortisone is made.

Lycopene

This element affects the color of the vegetable itself. It is a powerful antioxidant that protects DNA cells from oncogenic mutations.

Useful for eye diseases such as cataracts. Significantly reduces the likelihood of atherosclerosis. Normalizes blood pressure, reduces cholesterol levels in the blood.

Lycopene is not a toxic element, but only in limited quantities. Overdose may cause discoloration of the skin. In this case, it is recommended to take a sorbent and exclude lycopene from the diet for a while.

Serotonin

The second name of this element is “happiness hormone”. It improves mood, has a beneficial effect on brain activity, and normalizes the transmission of nerve impulses.

Phytoncides

Significantly reduce the likelihood of inflammatory processes in the body. The vitamins and useful microelements contained in the tomato maintain phytoncides at the correct level.

How to reduce the harm of green tomatoes

It has long been proven that green tomato contains much more organic acids than ripe fruits. Eating a large amount of green vegetable can cause an overdose, which will affect the functioning of the pancreas and gallbladder.

What diseases are contraindicated to use green tomato

There are pathologies in which the use of an unripe vegetable can cause a number of complications in the body. It is not recommended for people with gout, arthritis, and gallstones.

How to reduce harm

Green fruits contain a large amount of nitrates, which prevent the flow of oxygen into the body. As a result, hemoglobin may decrease, liver function may be disrupted and poisoning may begin.

If you eat more than 5 green tomato fruits, this will lead to intoxication, and if you exceed this amount twice, you can provoke a fatal outcome.

It is not recommended to eat green tomatoes without heat treatment. So that the use of an immature culture does not cause harm, it is necessary to reduce the amount of nitrates and neutralize solanine. All this can be achieved only by heat treatment or prolonged soaking in very salty water.

Heat treatment

To reduce the concentration of toxic substances, you can blanch green tomatoes. To do this, the vegetables should be placed in boiling water for a couple of minutes. You can do it easier: douse them several times hot water, which will give a similar result.

Soaking in saline

If a person prefers to get rid of nitrates and solanine by soaking, then during the procedure the saline solution should be changed several times. These measures will help reduce the concentration of dangerous elements that do not benefit the body. Thus, the risk of poisoning by green fruits can be reduced several times.

Contraindications

Green tomatoes can be consumed pickled or salted, but products processed in this way are not allowed for all people.

If a person has problems with the gastrointestinal tract, then this method of preparation can lead to even greater pathologies.

Pregnancy and lactation

During the period of bearing a baby and breastfeeding, eating green vegetables is not recommended. Often, a tomato causes individual intolerance, which is characterized by rashes on certain parts of the body. Sometimes overuse green vegetable can lead to weakness and drowsiness.

Green Tomato Recipes

With proper use of a green vegetable, you can minimize harm to the body and at the same time enjoy delicious fruits.

One of better ways the use of unripe vegetables is conservation for the winter. Tomatoes can be salted, pickled, made into salads, jams and even caviar. Sometimes they are stewed or simply fried. They go well with other vegetables, and when making jam or jam, even with fruit.

For those who follow the figure, experts recommend eating tomatoes separately from fish, meat, eggs and bread. It's best to add them vegetable oil that will only benefit the body.

salted tomatoes

To complete this recipe, you need to take whole and strong tomato fruits, put them in a barrel with the addition of herbs. You can use horseradish, garlic, coriander, etc. Next, pour the vegetables with non-hot brine and put them in a cool place. Salted tomatoes can be eaten in a couple of months.

How to prepare the brine: you need to take 2 tbsp. l. salt and dilute in 1 liter of water. You don't need to boil water.

pickled tomatoes

Strong fruits of a green vegetable should be washed well and 3 cuts should be made (2 on the sides, one at the bottom). On the sides, put a clove of garlic in the cuts, and a piece of carrot on the bottom. Carefully fold the finished tomatoes into a 3-liter jar and pour boiling water over it. Wait 15 minutes and drain all the water. Next, you need to prepare the brine.

To do this, take 100 g of salt and 400-450 g of sugar. This is all based on 1 liter of water. Bring the composition to a boil and pour into each jar. At the end, add 1 tbsp. l. vinegar, roll up. Sometimes for a more varied taste, you can add one bay leaf and peppercorns.

The video shows one of the recipes for making salted green tomatoes.

Pickled green tomatoes

To prepare pickled green tomatoes you will need:

• green tomatoes - 3 kg;
• carrots - 2 pcs.;
• sweet pepper - 2 pcs.;
• seasonings: parsley, dill, bay leaf, garlic, peppercorns, horseradish.

Take tomato fruits of the same size and make a cross incision (carefully so that they do not fall apart). In each incision, put pre-chopped vegetables in a blender: peppers, carrots and garlic.

Put the finished tomatoes in a container, season them with herbs and spices, pour hot water over them. Pre-mix sugar in water - 2 tbsp. l. and salt - 1 tbsp. l. Put the tomatoes under oppression and keep them for several days not in the refrigerator. When foam appears on top, it is necessary to remove the container in the refrigerator.

Caviar

To prepare caviar, it is necessary to pass green tomatoes, carrots and sweet peppers through a meat grinder. Salt the mixture, pepper and leave until the tomato juice is released. Then put on a small fire and boil for 1-1.5 hours. 20 minutes before readiness, add 100 g to the mixture sunflower oil, vinegar to taste. After the caviar is cooked, distribute into jars and roll up the lids.

green tomato salad

To prepare a delicious salad, you need to take:

• tomatoes - 6 kg;
• Bulgarian pepper - 2 kg;
• garlic - 300 g.

How to cook:

Tomatoes are cut into slices and stacked in a large saucepan. This is followed by a brine of 5 liters of liquid and 1 tbsp. salt. Boil water and pour over chopped tomatoes. After cooling, the liquid is drained, and garlic and pepper chopped in a blender are added to the tomatoes. At the end, half a liter of sunflower oil, 1 tbsp. vinegar (9%), 1 tbsp. Sahara. Add salt to taste, put the mixture to boil for 15-20 minutes.

Stewed

Prepare vegetables: peppers, carrots, tomatoes, onions and garlic. Cut everything into small pieces and put on fire in turn. First put onions, then garlic, and then everything else. Cook, stirring constantly, over low heat. You can not add water to the dish, since in the process of stewing all the vegetables will give enough juice. Before removing from heat, salt the mixture, put greens, seasonings to taste.

Green tomato jam

This recipe is not at all difficult to prepare. It is necessary to cut the tomatoes into slices and put in the freezer. After freezing put to thaw. Over time, liquid will begin to stand out, which must be completely drained. After that, tomato slices should be chopped in a meat grinder or blender with the addition of lemon. Put 1 kg of sugar there and cook on low heat. Boil the mixture in three stages: after boiling, turn off, and then repeat the procedure 2 more times. Do each cooking for 10-15 minutes, breaks between them for 1.5 hours.

Conclusion

Unfortunately, not everyone knows about the benefits or disadvantages of eating green tomatoes. In most cases, people leave an unripe vegetable to ripen already at home. But sometimes eating a green tomato in small amounts can be beneficial. It is worth knowing that there are many recipes that can turn tasteless and unripe vegetables into a delicacy that everyone will be delighted with.

www.rufazenda.ru

Green Tomato Salad Recipe: Quick and Delicious

Every hostess should have in her arsenal green tomato salad recipe, especially if you are passionate about growing homemade vegetables in your garden in the summer. Homemade preparations will help preserve the harvest for the whole winter and enjoy delicious vegetable snacks at any time, delight the household with delicious dinners, and surprise guests with unsurpassed homemade dishes.

Green tomato salad for the winter: recipes

When fruits remain in the beds in autumn that did not have enough time and sunlight to ripen, you will be saved green tomato salad for the winter, recipes really surprise you with their variety. The dense green pulp of tomatoes goes well with all seasonal vegetables, and in winter it will remind you of beautiful summer sunny days. Canned green tomatoes are a great idea for practical housewives who will find use for their crop, even one that has not had time to ripen during the season.

We recommend that you prepare winter green salad in half-liter jars so that an open snack is not stored for a long time in the refrigerator, and you can eat it quickly. You can also use liter jars for a large family for blanks. AT this recipe the output will be about eight liter jars or 16-17 half-liter. If there was a prepared salad left in the bowl, which was not enough for another jar, you can close it under a nylon lid and eat it for a month.

You will need three kilos of unripe fruits for the recipe: they can be green or brown, as long as their pulp remains dense. In addition to tomatoes, the salad also includes onions (one and a half kilos) and carrots (one kilogram). We will prepare this salad without vinegar, so even children can eat it. For brine, we need 100 grams of salt and a glass granulated sugar, 300 ml sunflower or corn oil. When salting, we will also add black peppercorns and a few bay leaves to the vegetable mass.

To prepare green tomato salad recipe photo will help you, but you can’t do without special secrets: firstly, you need to choose the right dishes for cooking, in this case we recommend that you opt for a wide aluminum basin, which will fit the entire vegetable mass.

Danube Green Tomato Salad: Recipe

Vegetables must first be thoroughly washed, remove the tails from the tomatoes, peel the onion from the husk, and peel the carrots. Tomatoes should be cut into thin rings (or half rings for large fruits), onions - into rings, carrots can be grated into thin long sticks. To do this, you need a special grater, it is called “for carrots in Korean”. With a similarly chopped carrot, your salad will look very appetizing. Mix all chopped vegetables in an aluminum bowl.

Vegetable oil should be poured into a cauldron and heated, add salt and sugar, peppercorns and bay leaf to it, stirring, cook the oil brine for 10 minutes. Pour boiling brine over the vegetable mixture and leave for six hours. During this time, the vegetables will release juice and begin to marinate.

After six hours, your containers should already be prepared - washed and sterilized. In clean jars, you should decompose the vegetable mass, and pour the released juice on top, which will play the role of a marinade. You will see that there is enough juice to fill all the jars.

Since we did not resort to heat treatment of our vegetables, we will need to use sterilization. To do this, you will need a deep wide saucepan, on the bottom of which a kitchen towel is lined, so the jars will not burst when they come into contact with a hot iron pan. Banks must be put in a saucepan and filled with water so that it reaches the "shoulders". Each jar must be covered with an iron lid on top so that splashes of water do not get inside.

Sterilize each jar for 20 minutes at a low boil. To extend the shelf life of our preservation, it is necessary to add half a teaspoon of vinegar essence (70% concentration) to each jar. After sterilization, the jars must be rolled up with iron lids and turned over, wrapped in a blanket for slow cooling.

A mixture of green tomatoes, onions and carrots in a marinade is "Danube" green tomato salad, recipe you can find two options: in one, the vegetable mixture is pre-stewed for 30 minutes, and in the other, the salad is laid out raw in jars.

Winter salad - green tomato recipe

You might like vegetable winter salad green tomato recipe combined with zucchini. A rather unusual combination of vegetables is largely because when we collect unripe fruits from the beds, the zucchini season has long passed. but sometimes gardeners face unforeseen difficulties, for example, your tomato bushes are attacked by fungal diseases, and, most likely, soon the green fruits will be damaged by the disease, so they must be plucked earlier. It is such a failed harvest that you can turn into a real culinary miracle, and in winter all members of your family will gobble up a fragrant salad for lunch and dinner.

You can take not only completely green fruits, but also those that have already begun to ripen - they have become a little brown. The main condition is that their pulp remains firm and retains its hardness even after heat treatment.

For testing, we suggest you prepare just a few jars so that you are convinced of the taste merits of this winter snack. Zucchini will need one kilogram, and tomatoes - one and a half kilograms. In addition, we will add one pod of red hot pepper and 500 g of onions, 300 g of garlic. For the marinade, we will take a standard set of components: 40 g of salt and 150 g of sugar, 100 ml of vegetable oil and natural vinegar(apple or wine).

Vegetables should be washed and cut into thin circles, we recommend choosing small tomatoes so that their diameter is approximately the same. The peeled onion should be cut into thin half rings, and the garlic should be chopped with a knife: cut into plates or slices. Cut the hot pepper in half and remove the seeds, then chop into thin slices. Mix all ingredients in a large saucepan and add marinade ingredients. Sugar and salt, mix thoroughly, then pour vinegar and vegetable oil on top.

For some time, you need to leave the vegetable mixture so that it releases juice, then put on fire and boil for 10 minutes. While hot, spread the salad in jars and roll up. Since we have previously cooked the vegetables (stewed them) and added vinegar to the appetizer, we will not need to sterilize the jars of vegetable mix.

Green tomatoes without sterilization can be stored in the refrigerator with a nylon lid.

Quick Green Tomato Salad: Recipe

Sometimes you don't want to wait a few months to try delicious pickled vegetables, so you'll love it. quick green tomato salad recipe which will allow you to taste delicious pickled tomatoes within a few days after preparation, and maybe even after a couple of hours.

This recipe can be called basic, if desired, zucchini and cucumbers can be added to the tomatoes, which will also marinate quickly and will be ready to eat after a few hours. Since green tomatoes go so well with garlic and parsley, these are the two ingredients we chose as a complement.

We will prepare one jar for testing, and when you eat it, you can prepare another one, because quick pickling vegetables are not designed for long storage. We need three large tomatoes, garlic and parsley. For the marinade - two glasses of water and 300 ml of acetic acid, 2.5 tablespoons of salt.

Tomatoes should be cut into slices, the thinner they are, the faster appetizer marinated. The garlic should be cut thinly, and the greens should be chopped. Mix all ingredients in a bowl.

Mix the ingredients for the marinade in a saucepan and bring to a boil. Pour the vegetables with still boiling marinade and leave to cool. When the salad has cooled, it must be left in the refrigerator for one hour. After that, the appetizer is ready to eat, you can serve it to the dinner table.

Basil greens and hot peppers can be added to the salad for piquancy. And if you decide to add zucchini, then they should be cut into thin circles.

Green tomato salad is a great addition to meat, and if you fry potatoes for dinner and serve a pickled appetizer with it, then this will be the best dish for your family.

green tomato salad recipe

Delicious green tomatoes for the winter can be pickled and salted, cooked with them assorted vegetables, covered with iron lids and stored in the pantry or closed nylon lids and store in the refrigerator. Pickled green tomatoes in the villages are stored in wooden barrels or in large enameled buckets, but in a city apartment, of course, you will choose glass jars.

If you have already prepared salted tomatoes for the winter and completely forgot about salads, do not worry, because at any time you can serve salted green tomato salad recipe it will only take you 5-10 minutes. Salted fruits must be cut into slices, put in a salad bowl. Cut the onion into thin half rings and marinate, for this it is dipped in boiling water for 10-20 seconds, then a couple of drops of vinegar are added. Onions are sent to tomatoes along with chopped parsley. It can be considered that an appetizing snack on hastily ready, but do not forget to fill the salad with vegetable oil.

And since in winter special attention is paid to those dishes that contain a large amount of vitamins, a salad from sauerkraut and tomato with onion.

Korean green tomato salad is a tribute to the times, because now the Korean-style spice mix is ​​very popular. It is added to carrots, mushrooms, zucchini and eggplant, and we will cook and spicy salad. You can store it in the refrigerator or under an iron lid.

Spicy unripe tomatoes are very tasty, so all marinating recipes include hot ingredients - garlic in large quantities and hot peppers.

pomidory-reception.com

Marinating delicious green tomatoes for the winter: with garlic

Having made such an appetizer for the first time, I was simply amazed: green pickled tomatoes are so delicious that it is simply beyond words.

Fragrant, spicy and very appetizing tomato slices can be eaten immediately after cooking, or you can close it for the winter. After 12 hours, the tomatoes are ready to eat: so yummy that it’s simply beyond words. Nice sweet and sour taste, tender pulp of tomatoes, aroma of garlic and herbs: well, just a miracle.

Composition of products

• one kilogram of green tomatoes;
• one sweet bell pepper;
• a bunch of parsley;
• 50 milliliters of 9% vinegar;
• one tablespoon of salt;
• 2 tablespoons of granulated sugar;
• one head of garlic.

Step by step cooking process

1. We wash brown tomatoes under running water, remove the stalks and cut into slices.
2. We wash a bunch of green parsley, shake off excess moisture, cut it as small as possible.
3. We clean the red sweet Bulgarian pepper from seeds and remove the stalk, cut into small cubes.
4. We divide the head of garlic into cloves, peel, finely chop with a knife.
5. We put all the prepared products in a bowl, add granulated sugar and salt according to the recipe.
6. Pour 50 milliliters of 9% vinegar into a bowl with vegetables, mix everything thoroughly.
7. Cover the bowl with a lid or cling film, leave the tomatoes to marinate for a day at room temperature.
8. In order to save the workpiece for the winter, after a day we transfer the pickled tomatoes into sterilized jars and close them with special plastic lids (which must be kept in boiling water for 15 seconds).
9. Advice. On our website you can find 5 ideal sterilization methods and choose the right one.
10. You can store such a blank in the cellar or in the refrigerator.
11. We serve spicy pickled tomatoes with wonderful chops in a fluffy batter.

Enjoy your meal.

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ideireceptov.ru

Lightly salted green tomatoes - a simple and very tasty snack for the whole year

BellaRussa – Feb 18th, 2018

Sometimes gardeners are faced with a problem when, yesterday, tomato bushes, green and hung with fruits, suddenly begin to dry. Green tomatoes are crumbling, and this is a sad sight. But it's sad only if you don't know what to do with green tomatoes.

Salted tomatoes are a great appetizer and are in no way inferior to salted cucumbers.

Experts say that it is better to salt those tomatoes in which seeds have already appeared, but I would recommend judging not by size, but by the degree of ripeness of the tomato. Slightly yellowish, but not yet ripe, should be set aside and salted separately.

Pickle the tomatoes fast way to eat now, and cold - for winter storage.

Cold way, for winter storage

Here it is better to use yellow, unripe tomatoes, they will reveal the taste as much as possible and you will greatly regret that you did not do this before.

Wash the tomatoes and prepare the following ingredients:

• Salt;
• Sugar;
• Peppercorns;
• Garlic;
• Grape leaves, horseradish, dill stalks.

To the bottom three-liter jar lay dill, and horseradish leaves.

Put the tomatoes in a jar, pour in the pepper, chopped garlic cloves, and cover the top grape leaves. Prepare the brine separately.

Dilute salt and sugar in water in proportions:

• 1 liter of water;
• 3 art. l. salt;
• 1 st. l. Sahara.

Pour the cold brine over the tomatoes until they are completely covered. it important point therefore, do not fill the jar to the very top.

Cover the jar with a lid and put it for three days in a warm place. After this time, you can open and try what happened, and close the rest again with a lid and send it to a cold basement, or refrigerator.

Hot fast food

If the tomatoes are very small and very green, it is better to use this particular recipe.

Salt and sugar in the same proportions as in the previous recipe. The leaves of grapes, horseradish and dill are also used. An excellent addition to salted tomato there will be bell pepper and paprika.

Salting itself should be carried out in a saucepan or bucket.

Lay grape and horseradish leaves on the bottom of the pan.

Mix in the tomatoes, garlic, peeled and chopped bell pepper and cover the top layer of the tomato with grape leaves.

Prepare the brine. Bring water to a boil in a large container, and dilute salt, sugar and paprika in it.

Pour the hot brine over the tomatoes all the way to the top and cover with a lid.

Small tomatoes and peppers will be ready as soon as the brine has cooled. Large ones should be transferred to bottles and poured with the same brine for more convenient storage.

You can speed up the salting process if you immediately cut large tomatoes into parts. In this case, you will receive a ready-made snack that will never get bored.

Watch the video on how to cook delicious pickled tomatoes:

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
• Bulgarian red pepper - (weight of peeled pepper) 300 g
• garlic - 50 g
• hot pepper - ½ - 1 pc.
• hops-suneli, ucho-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 a tomato for 1 kg (I have so many left after salting), so it will not be difficult to count for a larger number. I got about 2 liters of ready-made salad.

We cut the tomatoes in half and then into thin slices, immediately salt the tomatoes with 1 tbsp. salt, and in the process of cutting, mix in a large container. While I am chopping other components, the tomatoes will be salted and juice will be released, then it must be drained and squeezed a little “without fanaticism” so as not to mash the tomatoes.

I cut the onion into thin half rings, 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 slide, mix well. Then pour in the vinegar and oil. Put the salad in a saucepan (I did it in a 3-liter can), compact, cover with a plate and put a small load (a jar of water, I put 0.5 l).

Leave the salad warm for about a day, then you can put it in a jar and store it in the refrigerator.

You can try immediately or a couple of hours after cooling.

Surplus lettuce can be decomposed into jars, sterilized and closed.

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 peppers, coriander, salt)
• Vegetable oil - 1 Art. a spoon
• Vinegar - 6 Art. spoons
• Salt - to taste

Cut green tomatoes into slices and place in a saucepan. Add 200 ml of water, salt, oil and some vinegar. Bring to a boil and simmer for 10 minutes.

Throw the tomatoes in a colander, add coarsely chopped onions.

Pass nuts and garlic through a meat grinder. Mix the resulting mass with spices, add 4 tbsp. vinegar and stir.

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

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

• - green tomatoes - 3 kg
• - carrots - 1.5 kg
• - onion - 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, wash the carrots well in cold water, then cut the tomatoes into slices, grate the carrots on a coarse grater. Peel and cut the onion into half rings, you can also rings if it is not large. Put everything in a large enamel pan or a basin, sprinkle with salt, mix well (it is better to do it with your hands, not with a spoon) and put in a cool place for 10-12 hours so that the vegetables go limp and give juice.

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

We add sugar, vegetable oil and vinegar to this juice (as much as you need in jars), pepper and bay leaf to taste, if you like it spicier, put more, and if not, then less.

And we put the juice on the fire, when it boils, it is necessary to pour the boiling into the vegetables, mix gently and put it all together to cook. Cook the salad for 30-40 minutes.

Prepare jars in advance, they need to be washed and sterilized. We lay out the finished hot salad in jars, roll it up, turn it upside down, wrap it with something warm and let it cool in this position. After cooling, the green tomato salad with carrots and onions is ready to eat.

Recipe 4: Green Tomato Garlic Salad

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.
a mixture of peppers - 2-3 g
chili pepper - to taste
salt - 1 tbsp. l.

1. Wash green tomatoes thoroughly under running water, dry, cut out the junctions with the stalk. Cut vegetables into medium-sized pieces and transfer to a bowl.

2. Peel and chop the garlic (very finely chop with a knife, pass through a press or grate on a fine grater).

3. Rinse parsley, dry, finely chop with a knife.

4. Wash the hot capsicum, dry it, remove the stalk and seeds, chop (pass through a press or finely chop with a knife).

The amount of this product is up to you. If desired, hot pepper can be replaced with red ground pepper or not added at all.
5. Chopped garlic, hot peppers, sugar, salt, a mixture of peppers and table vinegar add to bowl with tomatoes. Mix the vegetable mass well so that 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 with cling film (or a lid) and place in the refrigerator for 1-2 days. To prepare this salad, it is desirable to use refined sunflower oil.

7. After 1-2 days, remove the bowl of salad from the refrigerator, mix the food, transfer to 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 herb you like, such as dill or celery. At the same time, greens can be added both during the cooking process and immediately before serving.

Recipe 5: cooking green tomato salad in a slow cooker

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

Delicious, it is very tasty both cold and freshly cooked, still hot and with bread.

We clean the onion and cut it into small pieces. Pour vegetable oil into the bowl of the multicooker, and send the onion into it.

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

Wash the bell pepper and cut into strips.

Peel the garlic and cut into slices, I had a small head, weighing 15 grams. Cook vegetables for 10 minutes on the "frying" mode.

Wash and cut the tomatoes as desired, and send them to the slow cooker.

We cook on the “stewing” mode for 1 hour, salt, add 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 in the “frying” mode.

After the time has passed, the salad is ready. Enjoy your meal!

Recipe 6: Green Tomato and Pepper Salad

1 kg green tomatoes, you can take slightly pinkish or yellowish, but always solid, I only had green ones,
1 pod of hot 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 the garlic or also finely chopped. Stir until salt and sugar dissolve.

Cut tomatoes into slices

put in a bowl with a lid, you can put it in a jar and pour the resulting mixture,

Mix well, close the lid and put in the fridge for a day.
We take it out, put it in a salad bowl and sprinkle with parsley. Very tasty! It can be stored for a long time, but we eat this norm in 2 days.

Recipe 7: Green Tomato, Carrot, Garlic Salad

This recipe is used as a salad, appetizer, cold and hot and very tasty. Georgian cuisine.

• 500 gr. green tomatoes
• carrot-3 pcs
• bulb-2 pcs
• vegetable oil-3 tbsp
• garlic-5 cloves
• hot pepper-1 pc
• parsley, salt, pepper

Cut the onion into half rings, tomatoes into small pieces, carrots into slices, finely hot pepper. Salt the vegetables, pepper, pour vegetable oil and simmer for 25-30 minutes. At the end, add finely chopped garlic and parsley. Let cool.

according to the recipe, all vegetables should be stewed at once, without frying, but because I don’t really like “boiled onions”, I fry it first until golden brown, then add carrots, lightly frying 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;
• black ground pepper- ½ tsp;
• garlic - 4 cloves.

Wash vegetables thoroughly and cut into large pieces. Put 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, spread the salad in clean, dry jars and send for sterilization. The process takes approximately 15 minutes. Then tightly roll up the lids, turn the jars upside down and wrap them in a warm blanket. Leave the blanks in this position for about a day - during this time the salad will cool completely and will be ready for storage. Place jars of snacks in a dark, cool place.

Recipe 9: Green Tomato Salad with Cabbage

Green tomato salad is a savory sweet and sour snack that goes well with meat and potatoes in different types, you can serve it by seasoning with unrefined vegetable oil. Apple cider vinegar gently marinates vegetables, retaining crunchiness and is not at all harmful, compared to table cider vinegar.

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

Yield: 1 liter of ready-made salad.

To vegetable mix add sugar, Apple vinegar, black and allspice peas. Put the pan on the fire, bring to a boil and cook for 10 minutes over low heat. glass jars wash well, sterilize in hot oven or for a couple of 10-12 minutes, put the finished hot mixture in them, compacting well. If storage is planned outside the refrigerator, it is necessary to sterilize half-liter jars in boiling water - 10-12 minutes, liter - 15-20, then roll up under iron lids. I cover with a plastic lid, cool at room temperature and put the salad in the refrigerator.

It is very good to serve such a salad as an appetizer for 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 according to this recipe for about 20 years. The whole family loves it, the salad is very tasty and fragrant, a bit like stuffed green tomatoes, but it's easier to cook. minimum ingredients, fast cooking and amazing taste!

Quick Salad from green tomatoes can be served at the table within an hour or two after cooking. You can store in the refrigerator for more than a month, this salad is also suitable for conservation.

green tomatoes - 1.8 kg, completely green, milky ripeness, and brown are suitable;
bell pepper - 4 pieces, better than red, and brighter and tastier;
garlic - 2 heads;
hot pepper "chili" - half of one pod and a whole pod, if you like it spicier;
greens - 1 bunch of 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 tomatoes and cut into small pieces.

Add chopped bell pepper, hot pepper, finely chopped greens and garlic, passed through the garlic.

We mix everything and put it tightly in a 3-liter bottle or liter jars.

One serving of vegetables produces 1 bottle or 3 liter jars of salad.

Pour marinade over salad.

Depending on what kind of marinade, cold or hot, you pour, the taste, speed of preparation of the salad and its shelf life will depend.
If the salad is poured with boiling marinade, then you can treat yourself to them as soon as everything cools down. Of course, it tastes better if you let it stand for an hour in the refrigerator. Store salad in the refrigerator.
If you want to prepare this salad for the winter. Pour boiling marinade over it and sterilize for 20 minutes. Cork after the jar. Taste canned salad will be slightly softer than fresh.
If the salad is poured hot, 60 -80 degrees marinade, then after everything has cooled down, let the salad brew for 8-10 hours at room temperature, and only then put it in the cold. This salad will be more crispy than the previous one and its taste will be brighter.
If you pour the salad cooled to room temperature marinade, then you need to insist it for at least a day, but such a salad can be stored in the refrigerator for more than a month.

I usually make a salad of 1.5 or 2 servings of vegetables, divide everything into 3 parts and fill each bottle with a marinade of different temperatures. So I have a quick green tomato salad for lunch and dinner. When the first jar is eaten, a well-infused and chilled second jar is on the way. And the third jar can be stored in the refrigerator until you want to eat green tomato salad again.
Serve a quick green tomato salad chilled. Before serving, you can add some fresh herbs and fragrant sunflower oil to the salad, or you can do without it, as you like. Enjoy your meal!

For many, green tomatoes are simply unripe fruits that can hardly be used anywhere. In fact, things are not so at all. Housewives who are engaged in conservation know that green tomatoes are one of the ingredients of very tasty salads that can be preserved for the winter.

For the first time, green tomatoes were used for food in villages. The fact is that a tomato is a vegetable that loves heat. It is not rare that at the beginning of September the garden is full of green tomatoes, and it is already getting cold outside. In such a situation, there is a high probability that the tomatoes will never ripen. Green tomato salad for the winter is the best solution so that the tomatoes do not deteriorate, but also, in turn, tasty snack at the festive table.

Be that as it may, preservation recipes with green tomatoes make it possible not only to use all the gifts of nature to the maximum, but also to enjoy tasty and healthy food in winter.

In order for green tomato dishes to have a more colorful and interesting look, modern culinary experts advise using tomatoes of varying degrees of maturity for cooking. Ranging from very green and ending with the order of yellowed.

How to cook green tomato salad for the winter - 15 varieties

This salad is very tasty and bright. And he got his name for the fact that it includes tomatoes of two colors.

Ingredients:

• Bell pepper- 500 gr.
• Onion - 500 gr.
• Red tomatoes - 500 gr.
• Carrots - 500 gr.
• Green tomatoes - 1.5 kg.
• Vegetable oil - 250 gr.
• Salt, sugar - to taste

Cooking:

1. We clean onions and carrots. Remove the stem and seeds from the pepper. Now all vegetables should be washed. Next, let's move on to cutting.
2. We cut green tomatoes and onions into half rings, pepper - into strips, rub carrots and red tomatoes on a coarse grater.
3. We mix all the vegetables in a deep saucepan and put on fire.
4. As soon as the salad boils, reduce the heat, add salt and pepper, cover and cook for about an hour.
5. 15 minutes before the end of cooking, pour oil into the salad.
6. As soon as the salad is ready, pour it into sterile jars, sterilize for about 15 minutes and roll up. Cooled jars can be hidden until winter.

Despite the fact that this salad is very easy to prepare, it is insanely delicious. Salad "Winter" is a good start for novice housewives.

Ingredients:

• Green tomatoes - 5 kg.
• Onion - 500 gr.
• Red bell pepper - 1 kg.
• Celery - 300 gr.
• Parsley - 200 gr.
• Hot pepper - 2 pods
• Garlic - 100 gr.
• Vegetable oil - 250 ml.
• Vinegar - 250 ml.
• Salt - to taste

Cooking:

1. We clean and wash vegetables. Cut tomatoes, onion and bell pepper into strips.
2. Finely chop the celery, parsley, garlic and hot peppers.
3. We spread all the vegetables in a capacious container, season with vegetable oil and vinegar, salt, mix thoroughly and put in the refrigerator for a day.
4. After the required time has elapsed, the salad is laid out in sterile jars, sterilized for about 15 minutes and rolled up with lids.

Just an amazing salad. It should be prepared in full accordance with the recipe.

Ingredients:

• Green tomatoes - 3 kg.
• Carrots - 1 kg.
• Onion - 1 kg.
• Bulgarian pepper - 1 kg.
• Vegetable oil - 300 gr.
• Sugar - 5 tbsp. l.
• Salt - 4 tbsp. l.
• Vinegar 9% - 100 mg.

Cooking:

1. We clean and wash vegetables.
2. Cut the tomatoes and peppers into strips, rub the carrots on a coarse grater, cut the onion into half rings. Put all the vegetables in a deep bowl, mix.
3. Add sugar, salt, vegetable oil, vinegar to the vegetables and mix everything again. When all the ingredients are combined, leave the semi-finished salad for two hours in a cool place.
4. After this time, the salad should be stewed for 1 hour.
5. We lay out the finished salad in sterile jars, roll up and let them cool.

Such a funny name this salad was not accidental. It has a very spicy taste, as a result of which it cannot be consumed as an independent dish, however, it will be just a great addition to the main meal. In addition, "Tear Out Your Eyes" will perfectly cope with the role of an appetizer.

Ingredients:

• Green tomatoes - 6 kg.
• Garlic - 200 gr.
• Capsicum bitter pepper - 200 gr.
• Leaf celery - 250 gr.
• Water - 5 liters.
• Salt - 250 gr.
• Sugar - 250 gr.
• Vinegar - 250 gr.

Cooking:

1. We clean and wash the garlic, hot pepper and celery.
2. Now these components should be passed through a meat grinder, or grind in a blender. The filling is ready.
3. We wash the tomatoes, cut them in half and pick out the middle.
4. Now the halves of the tomatoes should be stuffed and connected together.
5. We spread the prepared tomatoes in a clean, dry, sterile jar.
6. When all the tomatoes are laid out, proceed to the preparation of the marinade.
7. Pour water into a saucepan. Add sugar, salt and put on fire. As soon as the water boils, pour vinegar into it and set it aside from the fire. Marinade is ready!
8. Pour the marinade over the stacked tomatoes and cover with polyethylene. Such preservation should be stored in a cold place.

Salad "Garlic" has a rather spicy taste. It is best consumed with meat and fresh bread.

Ingredients:

• Green tomatoes - 7 kg.
• Sugar - 1 cup
• Salt - 1 cup
• Vegetable oil - 1 cup
• Vinegar - 1 cup
• Minced garlic - 1 cup

Cooking:

1. Clean, wash and mince the garlic.
2. My tomatoes and cut into slices of medium size.
3. Add sugar, salt, vegetable oil, vinegar, garlic to the tomatoes, mix everything thoroughly and leave to brew for 3 hours.
4. After this time, we lay out the salad in clean, sterile jars, close with plastic lids and store in the refrigerator or cellar.

The main ingredient in this salad is green tomatoes. Everything else is spices and herbs. It is quite natural that as a result, in winter, we get pickled green tomatoes with a very pleasant salty taste.

Ingredients:

• Green tomatoes - 2 kg.
• Salt - 2 tbsp. l.
• Vinegar - 1 tbsp. l.
• Dill umbrellas - 2 pcs.
• Currant leaves - 4 pcs.
• Cherry leaves - 4 pcs.
• Horseradish leaves - 20 gr.
• Water - 1 l.
• Black peppercorns - 10 pcs.

Cooking:

Wash the tomatoes well and put them in layers in a sterile jar.

In this case, each layer should be laid with spices.

So that the tomatoes do not crack at the moment they are poured with marinade, they can be gently pierced with a fork. It is advisable to do this in the area of ​​\u200b\u200bfastening the stalk.

Now let's start cooking the marinade:

1. Add salt to the water, put on fire and pour in vinegar at the moment of boiling.
2. Pour jars of tomatoes with ready-made marinade, roll them up, turn them over and leave to cool “under a fur coat”.

Such a salad differs from other green tomato salads in that all the vegetables included in its composition must be cut in exactly the same way, namely, into strips.

Ingredients:

• Onion - 500 gr.
• Carrots - 1 kg.
• Green tomatoes - 1.5 kg.
• Sugar - 3 tbsp. l.
• Salt - 1 tbsp. l.
• Black peppercorns - 1 pinch
• Vegetable oil - 100 ml.
• Tomato paste - 250 ml.
• Vinegar 9% - 2 tbsp. l.

Cooking:

1. We clean and wash vegetables. Cut tomatoes, carrots and onions into strips.
2. In a separate container, mix vegetable oil, tomato paste, sugar, salt, vinegar and pepper. Got a refueling.
3. Add dressing to vegetables and mix thoroughly.
4. Ready salad should be infused for about 2 hours.
5. At the end of this time, put the salad in a saucepan, bring to a boil and simmer for 20 minutes. Vegetables in the salad will turn out quite elastic and very fragrant.

Some people prefer soft vegetables. To do this, the salad should be stewed for 60 - 90 minutes.

Pour the finished salad into sterile jars and roll up with sterile lids.

Now these jars should be turned upside down, covered with a towel and left to cool.

“Autumn Hello” is a very bright and rich salad. For its preparation, be sure to use red and yellow sweet peppers.

Ingredients:

• Green tomatoes - 4 kg.
• Onion - 1 kg.
• Carrots - 1 kg.
• bell pepper- 1 kg.
• Salt - 0.5 cup
• Sugar - 1 cup
• Vegetable oil - 2 cups

Cooking:

1. All vegetables are cleaned, washed and cut into strips.
2. Then we combine them in a capacious container, salt, cover with a towel and leave to infuse for 6 hours.
3. After this time, the salad should be sugared and hot vegetable oil should be added to it. Now we mix everything again.
4. Pour the finished salad into jars, cover with lids, sterilize for 15 minutes and roll up. When it cools down, it can be hidden.

Salad "Emerald" may well become a decoration for any holiday table And all this thanks to a pleasant emerald color.

Ingredients:

• Green tomatoes - 2.5 kg.
• Garlic - 3 heads
• Parsley - 300 gr.
• Dill - 300 gr.
• Water - 2.5 liters.
• Salt - 2 tbsp. l.
• Sugar - 4 tbsp. l.
• Vinegar essence - 1 tsp
• Black peppercorns - 4 pcs.
• Carnation - 2 pcs.

Cooking:

Clean and wash tomatoes and garlic. In tomatoes, we cut out the place of attachment of the stalk and cut into slices.

Cut each clove of garlic into 2-3 pieces. Wash and finely chop the greens.

In prepared, sterile jars, we begin to lay out the ingredients in layers:

1. The first layer is cloves and allspice;
2. The second layer is tomatoes;
3. The third layer is garlic;
4. The fourth layer is greenery;
5. Fifth layer - green tomatoes;

When preparing such a salad, special attention should be paid to the last layer. It must be from tomatoes. Due to the fact that this salad will be filled with water, which then needs to be drained, the last layer of greens can simply merge.

Now fill the filled jar with boiling water and cover with a lid.

While the salad is infused in boiling water, we proceed to prepare the marinade. To do this, pour 2 liters into the pan. water and bring it to a boil.

Add salt, sugar to boiling water and boil for several minutes. The marinade is ready.

Now back to our filled jar.

We drain the water from it, carefully pour the marinade, add vinegar, roll up the jar and leave it to cool. It is important that during cooling the jar is turned upside down.

Salad of green tomatoes with cucumbers is one of the most unusual. The main reason for this is the presence of apples in such a salad.

Ingredients:

• Green tomatoes - 500 gr.
• Cucumbers - 1 kg.
• Zucchini - 500 gr.
• Apples - 500 gr.
• Garlic - 200 gr.
• Tarragon greens - 50 gr.
• Vegetable oil - 100 ml.
• Sugar - 50 gr.
• Salt - 40 gr.
• Fruit vinegar - 100 ml.

Cooking:

1. My tomatoes, cucumbers and zucchini and cut into circles. My apples.
2. Cut out their core and cut into slices. Clean, wash and mince the garlic. Wash and finely chop the tarragon greens.
3. We put the prepared ingredients in a saucepan, add salt, sugar, vegetable oil, vinegar to them and mix well.
4. We put the saucepan with the salad on the fire, bring to a boil and boil for 10 minutes.
5. hot salad put in sterile jars and roll up. Jars with ready-made salad should be turned upside down, wrapped and left to cool.

Salad "Summer" has a bright and colorful color. On cold, winter days, it will definitely cheer you up and remind you of a warm summer.

Ingredients:

• Green tomatoes - 1 kg.
• Bulgarian pepper - 100 gr.
• Onion - 100 gr.
• Garlic - 2 cloves
• Dill - 1 bunch
• Parsley - 1 bunch
• Allspice peas - 3 pcs.
• Vegetable oil - 1 tbsp. l.
• Sugar - 1.5 tbsp. l.
• Salt - 0.5 tbsp. l.
• Vinegar 6% - 3 tbsp. l.
• Water - 0.5 l.

Cooking:

1. We clean and wash vegetables. We cut out the place of attachment of the stalk from the tomatoes and cut into slices.
2. We remove the stalk, seeds from sweet pepper and cut into strips. Cut the onion into half rings.
3. We chop the garlic. Finely chop the greens.
4. Mix chopped vegetables and herbs in a deep bowl and leave for 20 minutes.
5. Pour water into a saucepan and put on fire. Then add salt, vegetable oil, vinegar and sugar to it. When the water boils, the marinade is ready.
6. In clean, sterile jars we put one pea of ​​allspice. Now you should tightly lay the infused salad in jars and pour it with marinade.
7. Now we cover the jars with lids and set to sterilize for 10 minutes. At the end of sterilization, roll up the jars, turn over and leave to cool.

This recipe for canning green tomatoes is one of the most common. Just like from carrots, zucchini and blue ones, you can make a Korean salad for the winter from green tomatoes.

Ingredients:

• Green tomatoes - 1 kg.
• Bulgarian pepper - 2 pcs.
• Garlic - 4 cloves
• Vinegar 9% - 50 ml.
• Vegetable oil - 50 ml.
• Sugar - 50 gr.
• Salt - 30 gr.
• Red ground pepper - 0.5 tsp.
• Greens - to taste

Cooking:

1. Wash tomatoes and peppers.
2. Cut the tomatoes into slices. Remove the seeds and stem from the pepper and cut it into strips.
3. We clean the garlic, wash it and pass it through the garlic maker. Wash and finely chop the greens.
4. We mix all the chopped ingredients in a deep bowl, add vinegar, vegetable oil, salt, sugar, red pepper to them and mix everything thoroughly again.
5. We put the finished salad in the refrigerator for 8 hours. After this time, the salad is ready.
6. Now it can be laid out in jars, closed with lids and stored in the refrigerator until winter.

The peculiarity of this recipe is that the tomatoes will need to be stuffed with other vegetables. Thus, in winter, our table will be decorated with green tomatoes with delicious fillings.

Ingredients:

• Green tomatoes - 1 kg.
• Carrots (large) - 1 pc.
• Garlic - 1 head
• Hot pepper - 1 pc.
• Vinegar - 3 tbsp. l.
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Water - 700 ml.

Cooking:

1. Peppers, carrots and garlic are peeled, washed and cut into medium-sized pieces. Then these vegetables should be ground together in a blender.
2. My tomatoes. On each of them we make a deep longitudinal incision, but do not cut to the end.
3. Then we put a little stuffing in this cut. We do this with each tomato.
4. Stuffed tomatoes are immediately placed in sterile jars.
5. Pour water into a saucepan and put on fire. Even before the water boils, add salt and sugar to it.
6. When the water boils, pour vinegar into it and after a few seconds remove from heat.
7. Pour jars of tomatoes with ready-made marinade, cover them with lids and set to sterilize for 10 minutes. After that, the jars should be rolled up.

There are several recipes for salad "Hunter". One of them is a recipe containing green tomatoes. It is worth noting that this interpretation of it is one of the most successful.

Ingredients:

• Green tomatoes - 200 gr.
• Cucumbers - 200 gr.
• Headed cabbage - 300 gr.
• Bulgarian pepper - 200 gr.
• Carrots - 100 gr.
• Onion - 1 pc.
• Garlic - 1 clove
• Parsley and dill - to taste
• Vinegar essence - 1 tsp
• Vegetable oil - 2 tbsp. l.
• Salt - to taste

Cooking:

1. Peel and wash cucumbers, carrots and onions.
2. Cucumbers cut into strips.
3. Onion cut into small cubes.
4. Wash tomatoes and cut into cubes.
5. Wash the pepper, remove the seeds and stalks and cut into strips. We clean the garlic, wash and pass through the garlic.
6. Wash cabbage and cut into large strips.
7. We put all the vegetables and herbs in a saucepan, salt to taste and let it brew for an hour.
8. After this time, put the saucepan with the salad on the fire, warm it up well, but do not bring it to a boil.
9. When the salad is hot enough, add vegetable oil and vinegar essence to it. Salad is ready!
10. Now it should be laid out in sterile jars, covered with lids, sterilized for 10 minutes, rolled up and left to cool upside down “under a fur coat”.

This salad got such a playful name due to the fact that it contains two types of peppers. By the way, the taste of this salad is also not without peppercorns.

Ingredients:

• Green tomatoes - 3 kg.
• Hot pepper - 1 pc.
• Sweet pepper - 1 kg.
• Garlic - 150 gr.
• Onion - 1 pc.
• Vegetable oil - 250 ml.
• Salt - 50 gr.
• Sugar - 125 gr.
• Vinegar - 150 ml.

Cooking:

1. Pour vegetable oil into a saucepan. Add salt and sugar to it.
2. We wash the tomatoes, cut off the stalks from them, cut them into small slices and put them in a saucepan.
3. Wash sweet pepper, remove seeds and stalk, cut into half rings and add to tomatoes.
4. Peel and wash onions, hot peppers and garlic.
5. We cut the onion into half rings, twist the pepper through a meat grinder, and pass the garlic through the garlic.
6. Onions, hot peppers and garlic are also added to the pot with tomatoes.
7. When all the vegetables are in the pan, pour vinegar into them and put on fire.
8. After the salad has boiled, it should be boiled for 10 minutes.
9. We lay out the finished salad in sterile jars and roll it up. When the jars have cooled, they can be hidden in storage places.