Fresh green tomato salad preparations. Green tomato salad for the winter without sterilization

We clean the carrots and onions, we clean the Bulgarian pepper from the seeds.

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

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

We cover the vegetables in a bowl with a plate, put a load on top and leave to salt for 2 hours at room temperature.

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

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

We lay out the finished salad of green tomatoes, carrots and peppers in sterile jars and roll them up with boiled lids.

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

Happy preparations, hostesses!

Last year I tried a canned green tomato salad at a party, and was surprised why I hadn’t made this deliciousness under the lid before. Unlike, which I already talked about earlier, the version below includes only tomatoes, garlic and herbs. This greatly simplifies the process of harvesting the salad.

The name of this salad is completely true: green tomato salad for the winter turns out to be very tasty, and also bright and appetizing. It is easy to prepare, but the process itself is somewhat delayed - due to the fact that the tomatoes must release the juice. But don't let this scare you: while the salad is infused, you can go about your business. And in winter it will be so great to get a jar of such green tomatoes with herbs and garlic and treat your home with excellent preservation!

Ingredients:

• 5 kg of green tomatoes;
• 200 g of garlic;
• 2-3 bunches of parsley and celery;
• 4-5 bay leaves;
• 6-8 peas of allspice;
• 3 tablespoons of salt;
• 200 g of sugar;
• 200 ml 9% vinegar;
• 1 pod of chili pepper.

* From the indicated amount of ingredients, approximately 6 liters of preservation are obtained.

How to cook green tomato salad for the winter "Vkusnota":

Wash the greens thoroughly and remove the thick part of the stem. Spread the washed greens on a towel to remove excess moisture. Finely chop dried herbs. We clean the garlic from the skin, wash it. We skip the garlic through the press.

Wash tomatoes thoroughly in running water. Wrinkled, with spoiled skin - discard. Cut the tomatoes into slices: small - into 4, large - into 6-8 slices.

Put tomatoes, herbs, garlic, salt, sugar into a large saucepan, pour vinegar. Mix carefully.

Cover the pot with a lid and put it in the fridge overnight. During this time, enough a large number of juice. If you don’t have a lot of time, then you can put oppression on top of the tomatoes with spices. In this case, the juice will stand out much faster.

At the bottom of the sterilized jars we put hot pepper, bay leaf, allspice peas.

Then we lay out the salad in jars. When laying, shake the jars a little so that the tomato slices lie more tightly. Then pour the liquid to the top, which was formed during the infusion of the salad.

We cover the jars with lids and put them in a wide pan lined with a napkin. Fill jars with cool water and put on fire. Bring to a boil (since the jars are filled with cold water, it will take quite a long time, 20-30 minutes) and sterilize the green tomato salad for the winter: 0.5 - liter - 10 minutes, 0.75 - liter - 15 minutes, 1 - liter - 15-20 minutes.

Raw green tomatoes are not accepted. But if canned unripe fruits appear on the table, then they no longer pay attention to their red-cheeked "relatives". That's why experienced housewives they try to prepare at least a few cans of "tomato delicacy" for the future. Of course you can buy finished products in the shop. But in terms of quality and taste characteristics, home-made preparations in banks are beyond competition. They contain only natural ingredients. There are no flavor enhancers, dyes and other unhealthy chemicals.

What you need to know about "greenies"

Green tomatoes contain substances that take part in metabolic processes organism. During heat treatment, most of them are not lost. Vegetables contain the following health benefits:

• vitamins - B, A, C, E, PP;
• micro and macro elements- aluminum, iron, boron, copper, potassium, calcium, sodium;
• amino acids - alanine, arginine, lysine, leucine, serine, glutamic acid;
• fatty acids - omega-6, palmitic, stearic.

Phytoncides, which are part of green tomatoes, help fight inflammation. Lycopene is able to stop the formation of cancer cells. It also normalizes blood pressure, helps lower blood cholesterol levels, which reduces the risk of a heart attack. And tomatidine is a substance that takes part in the growth of muscle mass.

Unripe tomatoes are popular with those who are struggling with extra pounds. Green fruits are included in a number of diets due to their low calorie content - per 100 g raw product 23 kcal. During conservation, this figure is reduced to 20 kcal. In addition, the vegetable contributes to the rapid saturation of the body, which allows you to reduce the volume of servings without discomfort.

Possible harm

• individual intolerance;
• cardiovascular diseases;
• arthritis and gout;
• kidney disease.

Harm can also canned vegetables. Therefore, it is very important to follow the recipe. Products must undergo thorough heat treatment.

Preparation for canning

The quality of the salad depends not only on the products used, but also on the cooking technique. It is necessary to take care of culinary tools in advance, which will ensure convenience in the canning process.

Collecting dishes

First of all, we stock up on measuring containers that will help determine the proportions of the ingredients. During cooking, almost everything that is on the kitchen shelves can come in handy.

• Pot . A container is needed for salads both with sterilization and fast food. In it, we will boil vegetables or boil jars filled with salad mixture. It is better to give preference to a product made of durable stainless steel. We choose the volume, taking into account the number of products. Dishes with divisions on the walls are very convenient, it is easier to monitor the amount of boiled contents with it.
• Devices. You will need a slotted spoon to skim off the foam. With a wooden spoon with a long handle, you can stir the dish during cooking, lay it out in jars.
• Thermometer. The device will help determine the temperature canned food during cooking or pouring into glass containers.

Very convenient to use in home canning autoclave. It will save cooking time. The unit is much safer to use than a conventional pan. Minimizes the risk of burns. No need to constantly open the lid and check the readiness of the snack. Cooking is carried out automatically.

We process banks

Containers for salad mass must be thoroughly washed, degreased with soap or soda solution. Check for cracks or chips. Sterilize a half-liter container for five minutes, a liter container for ten minutes, a two-liter container for 15 minutes, a three-liter container for 20-25 minutes. There are four ways to prepare jars.

1. AT microwave oven . At the bottom of a clean and undamaged container, pour a little water (two fingers). Put it in the microwave in an upright position. We turn on the microwave oven at a power of 800-900 watts. We make sure that all the water does not boil away, otherwise the container will burst.
2. In the oven . Place the jars upside down on the wire rack. Preheat the oven to 150°C. We maintain time, taking into account displacement.
3. In a steamer. We put the banks upside down and turn on the “Cooking” mode.
4. Ferry. A saucepan, kettle, bowl will do. Pour water into the container, cover it with a metal sieve. Place the container upside down on top.

Covers also require preliminary preparation. They wash in soda or soapy water, rinse well. Then they need to boil for two to three minutes. Lids should be free of rust spots, dents, with tight-fitting rubber bands.

Green tomato salad for the winter: recipes with and without sterilization

An important component of canning is a competent choice of products. Having decided to prepare a salad of green tomatoes for the winter, it is better to use vegetables without external damage, signs of disease. As for sizes, any will do, as they still need to be cut. Medium fruits have a dense structure and firm flesh, unlike large vegetables. Too small, such as cherry tomatoes, are not recommended. They cannot be divided into parts so that it looks beautiful and appetizing in the finished dish.

"Winter"

Peculiarities . Many prefer simple snacks without sterilization, the taste dominant of which is determined by unripe tomatoes. This category includes the salad "Winter". You can experiment and add to the composition of rice. For 2 kg of tomatoes take a glass of cereal. In this case, the rice is pre-soaked, then boiled along with the rest of the vegetables.

Ingredients :

• 5 kg of tomatoes;
• 1 kg of bell pepper;
• 300 g of garlic;
• three hot peppers;
• two glasses of sugar;
• two glasses of sunflower oil;
• 100 g of vinegar;
• 100 g of salt.

Cooking

1. We cut the vegetables into four or six parts, depending on their size.
2. Grind peppers, garlic in a meat grinder.
3. We mix all the components.
4. After boiling, cook over low heat for 30 minutes.
5. We lay out in clean jars, twist the lids.
6. We put in a warm place until completely cooled.

By turning the jars upside down, you can determine how tightly they are twisted. Instant green tomato salad for the winter must be kept in a warm place in order to completely end the heat treatment.

"Danubian"

Peculiarities . In terms of its composition, the Danube salad is very similar to the traditional lecho. Its roots can be found in the national Hungarian cuisine. The appetizer is served as a side dish or dressing for meat. Since it contains vinegar, it is not recommended to use it on an empty stomach and as an independent dish.

Ingredients :

• 1.5 kg of unripe tomatoes;
• 750 g carrots;
• 750 g of onions;
• 150 ml of vegetable oil;
• 150 ml of vinegar;
• 60 g of granulated sugar;
• 50 g of salt;
• three bay leaves;
• 15 black peppercorns.

Cooking

1. Washed clean tomatoes cut into large slices.
2. We rub the carrots coarsely, chop the onion with medium half rings.
3. Mix vegetables in a saucepan, sprinkle with salt. We leave to infuse for four hours.
4. After the required time, add sugar, spices, sunflower oil and vinegar.
5. Cook over low heat for one hour, stirring occasionally.
6. We lay out the mixture in containers, pour the brine that remained in the pan.
7. We roll it up, turn it over on the neck and warm it.
8. Take it out to storage when it cools down.

To tighten the covers most often use a special key. It is popular because it is easy to use and inexpensive. But such a tool periodically breaks down, which leads to poor-quality sealing of cans and damage to the blanks. An alternative to a key are twist-off lids. They need containers with screw necks. They adhere to the glass as tightly as possible, without forming cracks.

"Emerald"

Peculiarities . The blank will become an exquisite decoration holiday table. The emerald color will catch the eye and awaken the appetite. When preparing snacks without cooking, special attention should be paid to the last layer. It is recommended to form it from tomatoes. If you pour chopped greens on top, then when you drain the water, it will be washed off.

Ingredients:

• 2.5 kg of unripe tomatoes;
• three garlic heads of small sizes;
• 300 g parsley;
• 300 g of dill;
• 2.5 liters of water;
• two large spoons of salt;
• four large spoons of granulated sugar;
• a small spoonful of vinegar per jar;
• four peas of black pepper;
• two carnations.

Cooking

1. Chop the tomatoes into slices.
2. Cut garlic cloves into three or four pieces.
3. Finely chop parsley, dill.
4. We lay out layers in containers: cloves and peppers, tomatoes, garlic, herbs, tomatoes. We repeat the sequence until we fill the jar.
5. Fill the layers with boiling water, cover the containers with lids.
6. We prepare the marinade: boil water and throw salt and sugar into it. Stir until completely dissolved, keeping on fire.
7. Drain the water from the jars and fill with brine. Add vinegar.
8. Roll up, turn over, warm.

Very fast garlic

Peculiarities . spicy salad from green tomatoes for the winter goes well with meat and fresh white bread. As an independent dish, those who like to test their stomach for strength can use it. Not recommended for small children.

Ingredients:

• 7 kg of unripe tomatoes;
• 150-200 g of sugar;
• 150-200 g of salt;
• 200 ml sunflower oil;
• 200 ml of vinegar;
• 200 g minced garlic.

Cooking

1. Finely chop the garlic, cut the tomatoes into medium slices.
2. Mix vegetables, add the rest of the ingredients. We leave to infuse for three hours.
3. Pour the mixture into sterile jars. Close with plastic lids. We put in a cool place.

When preparing a green tomato salad with garlic for the winter without sterilization, you can use a little trick. Tight lids will reduce the risk of snack spoilage. They must first be boiled for no more than one minute. Then they immediately put on the neck. Cooling down, they fit snugly to the glass, without forming cracks.

Donskoy

Peculiarities . A prerequisite proper cooking The classic snack is the presence of cucumbers. Salad "Donskoy" has a lot of interpretations. You can experiment with spices and seasonings, guided by taste preferences. The appetizer is juicy with crispy vegetables.

Ingredients :

• 2 kg of green tomatoes;
• 2 kg of cucumbers;
• 1 kg of bell pepper of different colors;
• 500 g of onion;
• 120 ml of vinegar (9%);
• 100 g of salt;
• 150 g of sugar;
• spices.

Cooking

1. We wash all vegetables. We remove the excess - the stalks, seeds, spouts, tails.
2. We cut the tomatoes into quarters or into six slices, onion and pepper - into halves of the rings, cucumbers - into circles.
3. In a large container (more than 5 liters), we put the prepared products, add salt, sugar. For piquancy, we can use bay leaf, peppercorns. We set aside salad mix for two or three hours to insist.
4. Pour mixed vegetables into sterilized jars, pour vinegar, brine remaining in the container.
5. We cover the container with lids and put it in a saucepan. Fill with water on the "shoulders". We sterilize the salad 15-25 minutes after it boils. We select the time taking into account the volume of containers.
6. We roll up the finished snack while it is hot. We put it in a warm place and wrap it up with something. We put it away for storage when it cools down.

For canned salad from green tomatoes, any high-quality vinegar is suitable - rice, wine, apple. The main thing is that no artificial essence is added to it, which will spoil the taste of the dish. In the finished snack, tomatoes may appear bitter. This will not happen if you pre-soak the vegetables in cold water for an hour.

"Cobra"

Peculiarities . Green tomato salad for the winter “Lick your fingers” turns out to be sharp, “biting”. It is thanks to these taste characteristics that he acquired a second interesting name - "Cobra". The amount of pepper and garlic can be varied depending on which degree of spiciness is preferable. An excellent winter salad, which is combined with meat and is able to shade its excessive fat content.

Ingredients :

• 2.5 kg of unripe tomatoes;
• three cloves of garlic;
• 150 g hot pepper Chile;
• 100 ml of vinegar;
• four large spoons of salt and sugar.

Cooking

1. Cut the tomatoes into slices.
2. Grind the peeled hot pepper finely - chop with a knife or grind in a meat grinder.
3. Pass garlic cloves through a press.
4. We put all the ingredients in a saucepan, add spices. Mix well until the salt and sugar dissolve. We pour vinegar.
5. Pack the salad mixture into sterilized jars.
6. Boil jars with snacks in a saucepan for 20 minutes.
7. We roll up the lids, insulate and wait until they cool completely.
8. We put away for storage.

In order for more juice to form in the Cobra salad from green tomatoes for the winter, the mixture should stand in jars for an hour before preservation. The appetizer will get a rich aroma if you add not fresh, but roasted garlic to it. Greenery doesn't hurt either. Parsley is best suited for this preparation.

"Watercolor"

Peculiarities . The appetizer is prepared without vinegar. Filling with hot oil is required. The dish combines light sweetness and sourness.

Ingredients :

• 2 kg unripe tomatoes;
• 500 g of onions;
• 500 g carrots;
• 500 g of bell pepper;
• two garlic cloves;
• a bunch of greens;
• 50 g of salt;
• 100 g of sugar;
• 200 ml vegetable oil.

Cooking

1. Cut tomatoes, carrots into thin rings, pepper, onion - into halves of rings.
2. We crush the garlic, chop the greens.
3. We mix the products and leave for six hours. After the mixture is infused, add the rest of the ingredients.
4. Pour into jars, put them in a saucepan and fill with water. Boil 15 minutes.
5. We twist the lids, turn over, insulate.

Step by step, following the instructions, cover the walls and bottom of the pan with rags or gauze. There must also be material between the banks. For what? During boiling, glass containers come into contact with each other and with the surface of the pan. They can crack and all the work will go down the drain. The presence of partitions will avoid this.

"Hunting"

Peculiarities . Having decided to prepare such a green tomato salad for the winter, you can change the components and their quantity as you wish. Then every year the blanks will have a different taste. For example, a little ground coriander is added the first time, hot chili pepper is added the second.

Ingredients:

• 200 g unripe tomatoes;
• 200 g cucumbers;
• 200 g of bell pepper;
• 200 g of white cabbage;
• 100 g carrots;
• 50 g of onion;
• one garlic clove;
• salt to taste;
• on a sprig of dill, parsley;
• a small spoonful of vinegar per liter container;
• two large spoons of sunflower oil.

Cooking

1. Grind carrots, cucumbers into thin sticks, onions, peppers, tomatoes into small squares.
2. Shred the cabbage finely, crush the garlic, chop the greens.
3. We leave the mixed mixture until it starts up the juice.
4. We heat, but do not boil. AT warm salad add vegetable oil, salt and vinegar.
5. We lay out in jars, sterilize for 30 minutes.
6. We roll up the containers, turn over, wrap.

Salt should be put so much that a little saltiness is felt in a freshly prepared salad. So be it. After standing in the jars, the vegetables will absorb everything and the taste will be excellent. Workpieces can be taken out to a cool place only after they have completely cooled down. Otherwise, a sharp temperature drop will lead to an “explosion” of the covers.

With tomato paste

Peculiarities . The appetizer differs from other salads in that the vegetables included in its composition must be cut in the same way. It is recommended to grind the products into straws. In this form, they will not be digested and will not turn into gruel. If cut into cubes, then medium in size.

Ingredients:

• 1.5 kg of unripe tomatoes;
• 1 kg of carrots;
• 0.5 kg of onion;
• three large spoons of sugar;
• a large spoonful of salt;
• 100 ml of sunflower oil;
• 250 ml of tomato paste;
• two large spoons of vinegar (9%);
• black peppercorns.

Cooking

1. We cut vegetables.
2. We make dressing from spices and seasonings. Pour over the salad mixture, mixing thoroughly. We leave to infuse for two hours.
3. Cook after boiling for 20 minutes.
4. We lay out in heat-treated jars, roll up, warm.

Vegetables turn out a little crispy and elastic. If you stew the appetizer for about an hour, they will become soft. To ensure that as little juice as possible flows out of the tomatoes, it is better to take a sharp knife with fine teeth for slicing.

Green tomato salad recipes for the winter allow you to prepare bright and colorful snacks. It is recommended to eat them in the first year after seaming. If the blanks cost more, then substances harmful to health accumulate in them. Including increasing the dose of solanine. Salads with rice, barley should not stand for more than one year. Keep the twist in a cool place where direct sunlight does not fall.

At the end of the "vegetable" season, housewives ask themselves: what to do with tomatoes that have not yet ripened - and will not have time, because frosts come at night? Everything is elementary - we collect the remains of the crop and make a salad of green tomatoes for the winter. Such a preparation does not take much time, but it helps to pleasantly diversify the menu in the future.

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

Ingredients :

• tomatoes - how much to eat;
• vinegar essence - 1 tablespoon per liter of water;
• bay leaf - 2 pcs.;
• peppercorns - 8-10 pcs.;
• salt and sugar - 2 tablespoons each.

Cooking time: 30 minutes.

Recipe :

Dense unripe tomatoes wash, cut into quarters.

Boil water (volume - depending on the number of tomatoes, the ratio is approximately "one to one"), add a tablespoon of essence for each liter, two each - salt and sugar, lavrushka and pepper. Dip the tomatoes in boiling water, blanch them for three minutes.

Take out the quarters of tomatoes, pack them in pre-sterilized jars (it is better to take small ones, 200-300 ml each).

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

Korean salad for the winter

Ingredients :

For every kilogram of tomatoes:

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

Cooking time: 1.5-2 hours.

Recipe :

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

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

Heat the oil in a frying pan (a light haze should appear above it), boil the ground pepper in it. Season salad with spicy dressing. Stir. Top with vinegar.

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

Tomatoes with cucumbers "Hunter's snack"

Ingredients:

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

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

Recipe :

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

Throw greens and crushed garlic to the mixture, salt liberally (the taste should turn out to be quite sharp), put paprika or black pepper if desired. But you can do without them. Let the salad brew for about forty minutes, so that the juice stands out abundantly.

Put the pan on the fire and heat the juice to a boil (do not boil!), Add the essence and vegetable oil (for the indicated volume of products - about 8-10 tablespoons of both).

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

Salad of green tomatoes with sourness for the winter

Ingredients :

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

Recipe :

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

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

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

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

Under the yoke, tomatoes should stand for about a day. It is not necessary to clean in the cold. During this time, they will be completely covered with juice.

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

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

Recipe with red-green tomatoes and cabbage

Ingredients :

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

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

Recipe :

Chop the cabbage (as for salting), shake it with your hands so that the juice stands out. Add green tomato slices. Put it right there Bell pepper, chopped in half rings. Salt vegetable mix and leave for 5-6 hours in a cool place - to infuse.

The next step is to add finely chopped red tomatoes to the pan (as an option, they can be scrolled through a meat grinder), coarsely grated carrots, onions in half rings.

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

Winter salad "Danube"

Ingredients :

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

Cooking time: 45-60 minutes.

Recipe :

Make a marinade: mince red tomatoes (or use already prepared juice), add oil and vinegar, spices. Boil.

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

Arrange the boiling salad in pre-prepared jars and roll up. Wrap up for a day. Additionally, sterilization of such preservation is not necessary.

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

For this salad, use brown dense or green tomatoes. If you take red fruits, they will "melt" during cooking. Spicy light Plums will add a touch of appetizer, add them as desired.

Ingredients :

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

Cooking time: 1 hour.

Recipe :

Cut the tomatoes into circles.

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

Remove the seed part from the sweet pepper, chop it across or along (you will get rings or large strips).

After preparing vegetable preservation, I often have “illiquid assets” left: a head of peeled onion, a couple of carrots, half a pepper or a bunch of greens. What to do with these good things? I finely chop all the leftovers (rub). I mix it, put it in small packing bags and send it to the freezer.

Such a mixture can be stored without defrosting until spring. When preparing borscht or stew, it is enough to get one bag, tear and pour the contents into a frying pan (stewpan). Full feeling that the dish is seasoned fresh vegetables and greenery!

Unripe tomatoes cannot boast of their palatability. But if you cook canned green tomatoes for the winter, according to proven recipes - this is a tasty and fragrant snack in the winter. Green tomatoes will be a great addition to daily meals, and savory snack on the holiday table.

We present to your attention 5 proven recipes for cooking green tomatoes for the winter: stuffed green tomatoes, pickled green tomatoes recipe, green tomato winter salad, green tomatoes with bell pepper, recipe for canned green tomatoes with carrots.

Stuffed Green Tomatoes

Cooking a tomato for this recipe takes time, but the result will exceed all expectations.

Ingredients: green tomatoes - 1 kg., hot pepper - 2 pods (to taste), parsley, dill, celery, cilantro - 200 g., salt - 1 tbsp. l., garlic - 50 g, dried dill - 50 g.

Recipe

Wash the tomatoes under running water, dry a little. Cut the tomatoes crosswise from the side where the fruit has a seal, but do not cut all the way through. The second side must remain intact so that you can put the filling.

Filling preparation: finely chop the greens, grate the garlic, grind the hot pepper in a blender. Mix everything well, adding salt.

Now you can stuff green tomatoes(one tomato will take approximately 1 tablespoon of filling). So that the tomatoes do not fall apart, you can tie them with a thread.

We stack stuffed tomatoes tightly in rows in a jar. Place dried dill on top.

Press down the tomatoes with a wooden or plastic circle with oppression for 5 days. After that, green tomatoes are ready to eat. Seal jars with lids and store in a cool, dry place.

If you want to close for the winter, then fill the tomatoes with brine, consisting of 2 tbsp. l salt and 30 ml. vinegar to 1 liter of water.

Green tomatoes pickled for the winter

If you still have green tomatoes in the garden, be sure to cook delicious snack for the winter - pickled green tomatoes in oil.

Ingredients: green cherry tomatoes - 1.5 kg., large sea ​​salt 300 g, Wine 6% or Apple vinegar- 700 ml., Olive oil - 500 ml., Dried hot red pepper, oregano.

Recipe

My tomatoes, remove the stalks. You can use any tomato for this recipe, not just cherry tomatoes.

Cut the tomatoes in half and sprinkle with salt, mix. We leave in this state for 6 hours.

After the time has elapsed, drain the resulting liquid, leave the tomatoes to stand for another 2 hours.

Transfer the tomatoes to a saucepan and pour over the vinegar, leave for 12 hours.

Drain the juice again and place the tomatoes on a paper towel to dry.

Prepare glass jars: wash, sterilize. We put green tomatoes in jars, sprinkling with hot pepper and oregano. Pour banks olive oil so that no air remains.

Close with sterile metal caps. A month later, pickled green tomatoes are ready to eat.

Green tomato salad for the winter

Delicious preparation - green tomato salad, diversifies your diet in winter. The salad is easy to make and very tasty.

Ingredients: green tomatoes - 700 g, onions - 350 g, carrots - 350 g, vinegar 9% - 75 ml, vegetable oil - 75 ml, salt - 25 g, sugar - 75 g, bay leaf - 1 pc., black peppercorns - 5-7 pcs.

Recipe

Wash and dry green tomatoes. We cut the tomatoes into four to six parts, it all depends on the size.

Peel the onion and cut into thin half rings or rings. Add onion to tomatoes.

Peel and wash carrots. Grate on a medium grater or on a grater for Korean salads. Add carrots to vegetables.

Pour sugar, salt, mix. Leave vegetables for 2 hours.

Now we add the rest of the products for the recipe to our standing vegetables - oil, vinegar, peppercorns, bay leaf.

We shift everything into a saucepan and simmer the salad under a lid over low heat for 20 minutes.

decompose ready salad in sterile jars and roll up the lids. Turn the jar upside down and wrap it with a blanket until it cools completely.

After a day, remove jars of green tomato salad to a permanent storage place until winter.

Green tomatoes with bell pepper

Fragrant appetizer of green tomatoes and bell peppers for the winter. The amount of bell pepper and garlic can be changed to your liking.

Green tomatoes - 600 g, red bell pepper - 1 pc., Peppercorns - 3-4 pcs., Cloves - 2 pcs., Garlic - 3-4 cloves, Bay leaf - 1 pc.

Marinade for 1 liter. water: salt - 3 tbsp. l., sugar - 4 tbsp. l., vinegar 9% - 50 ml.

Recipe

Sterilize jars ahead of time. Put peppercorns, cloves, garlic, bay leaf in each jar at the bottom. You can add dill and parsley, if desired.

We fill the jars with small green tomatoes, with chopped bell peppers.

Fill the jars with boiling water to the top, cover with lids and leave for 15 minutes.

Drain the water carefully from the cans into the pan, measuring its volume to prepare the marinade.

Add sugar and salt to water and bring to a boil. At the end, pour in the vinegar and remove from heat.

Pour jars with tomatoes and bell peppers with ready-made marinade. Roll up lids. Turn the jars over, wrap them in a blanket until they cool completely.

After a day, remove the tomatoes to a permanent storage place.

Pickled green tomatoes with carrots and garlic

Sometimes there are a lot of green tomatoes left and you don’t know what to do with them? Prepare pickled tomatoes for the winter with carrots and garlic.

Ingredients on liter jar: green tomatoes, garlic, carrots, green celery, red hot pepper.

Marinade for 1 liter of water: sugar - 1 tsp, salt - 1 tbsp. l., vinegar 9% - 1 tbsp. l., black peppercorns - 2-3 pcs., allspice - 2 pcs., cloves - 2 pcs., bay leaf, coriander - 2-3 pcs.

Recipe

Select tomatoes of approximately the same size. Prepare carrots and garlic. Cut carrots into slices, garlic into slices. Cut the tomato in half, but not completely, and insert a circle of carrots and a slice of garlic into the middle.

Put the finished tomatoes in sterile jars, add a sprig of celery and a piece of hot pepper (1 cm long).

Prepare the marinade by mixing all the ingredients except the vinegar. As the marinade boils, pour in the vinegar. Pour jars of tomatoes with ready-made marinade, cover with sterile lids.

We put the jars to be sterilized for 15 minutes, take them out and immediately roll them up.

Turn the jars over and wrap them in a blanket until they cool completely.

Video - Spicy green tomatoes stuffed with herbs and garlic

Bon appetit in winter!