Canning for the winter is a very popular activity for many housewives, because it provides an excellent opportunity to diversify the table with delicious, savory snacks and salads that add bright notes to any meal. Even green tomatoes are used: when prepared, they turn out very tasty. If you don’t believe me, see for yourself by preparing preserved salad recipes for the winter with photos You’ll lick your fingers. Green tomatoes can be prepared in different types: stuffed, whole, chopped in salad.

How to choose the right tomatoes for harvesting for the winter

For soaked, lightly salted, pickled, barrel, salted tomatoes, you need to choose fruits in a store or market with the correct degree of ripening: they should be unripe or brown, and the tomato crumb should be hard and dense. Choose fruits without dents, cracks, or signs of disease. In terms of ripening, all green tomatoes should be the same. There is no need to roll up a variety of colors into a jar, combining brown, red, and pink.

As for size, it is better to give preference to medium or small green tomatoes, but not like cherry ones. Fruits that resemble a plum in shape are suitable because they are small and have a dense structure. When all the green tomatoes have been selected and sorted, they need to be thoroughly rinsed with water several times for wrapping salads for the winter “You’ll lick your fingers.”

What utensils will you need?

During canning, almost everything that is in every housewife’s kitchen can be useful:

1. You will need a special saucepan: it is a wide, thick-bottomed pot with a spout, a strong handle, and the inclined walls of this dish allow liquids to evaporate quickly. The pan must be made of durable stainless steel and have a volume of 9 liters. There are dishes that have markings on the inside to make it convenient to monitor the amount of boiled contents.
2. When canning, you may need large wooden spoons with long handles.
3. It is important to have a thermometer that allows you to determine the moment of readiness and the temperature of the canned products at the time of pouring into jars.
4. Using a slotted spoon you can remove the scale.
5. Measuring containers and spoons will help you correctly determine the proportions of the components.
6. To pour the preparations into jars, jugs made of heat-resistant glass are used, as well as special plastic funnels with a narrow or wide spout.
7. To sterilize canned food, a home autoclave or a regular saucepan with a wide bottom and gauze lined on the bottom is useful.
8. For canning, glass jars with tin lids with a rubber ring-liner, a manual seaming machine for twisting, and “twist-off” lids are used.

Recipes for delicious finger-licking salads made from green tomatoes

There are many recipes for canning green tomatoes for future use in the form of finger-licking salads. Having tried this preparation once, every housewife is convinced of how wonderful the preservation is. Green tomatoes, like red ones, are salted, pickled, combined with spices and vegetables (herbs, adjika, Korean seasonings, mustard, cloves, hot peppers, horseradish, pasta, apples). Canned fruits taste harder and more sour.

With carrots and onions without sterilization

One way to prepare a finger-licking green salad is without sterilization. This greatly simplifies the canning process and saves time. Carrots in the salad add a slight sweetness, and onions add piquancy. To prepare finger-licking green tomatoes for this recipe you will need:

• onion- 1 kg;
• carrots – 1 kg;
• green tomatoes – 3 kg;
• water – 0.5 cups;
• salt – 2 tbsp. l.;
• vinegar 6% - 0.5 cups;
• sugar – 1 glass.

Step-by-step recipe for finger-licking green tomato salad:

• Wash the tomatoes, let them dry or wipe them paper towels. Cut into slices small size.
• Peel the carrots and chop them on a grater.
• Remove the skins from the onion and cut into thin half rings.
• Place all the vegetables in an enamel pan and add vegetable oil, water, salt, sugar and leave for a couple of hours.
• After the specified time has passed, put the dishes with vegetables on the fire, bring to a boil, and simmer for 25 minutes over low heat. Pour in vinegar and remove from heat.
• Place the hot salad in sterilized jars, then twist, turn upside down and wrap until cool. Afterwards we transfer it to the cellar for storage.

With cucumbers Danube style

Green tomato and Danube salad is a very tasty and unusual preparation. Supplementing them with a winter meal (rice, pasta, potatoes, meat dishes), you will definitely remember summer. The combination of available products in the recipe gives an original taste. Preparing for the winter preserves the original aroma of vegetables. To prepare the finger-licking green tomato salad you will need:

• bell pepper- 1 kg;
• green tomatoes – 1 kg;
• young cucumbers – 1.4 kg;
• onions – 500 g;
• salt – 2 tbsp. l.;
• vegetable oil – 200 ml;
• vinegar 9% - 50 ml;
• sugar – 5 tbsp. l.;
• hot pepper – 1 pc.

Step by step recipe green tomato salad for the winter Danube style:

• We wash the cucumbers, dry them, cut off the ends, and chop them into halves of circles.
• We wash the bell pepper, remove seeds and stems, and cut into strips.
• Wash the hot pepper, remove the stem and seeds, and finely chop.
• Wash the tomatoes and cut into slices.
• Peel the onion, soak in cold water for 20 minutes, cut into thin half rings.
• We transfer all the vegetables into an enamel pan, pour in vinegar, oil, add sugar and salt. Stir with a wooden spoon and place on low heat. When the salad boils, cook for 5 minutes.
• Place the salad in sterilized jars, tamping down slightly. Roll up the pieces, turn them over, and wrap them until they cool. Then we store it in a cool place.

Korean in banks

Finger-licking green tomato salad in Korean is one of the quick, tasty preparations for the winter. Vegetables are marinated in own juice with the addition of various spices, making the dish moderately spicy and piquant. If you wish, you can supplement the recipe with hot pepper. We will need:

• bell pepper – 2 pcs.;
• green tomatoes – 1 kg;
• vinegar 9% – 50 ml;
• garlic – 4 cloves;
• sugar – 50 g;
• vegetable oil – 50 ml;
• ground red pepper – 0.5 tsp;
• salt – 1 tbsp. l.;
• parsley - to taste.

Step-by-step recipe for making Korean-style green tomato salad with photos:

• Wash the greens, dry them, and chop finely.
• Wash the tomatoes and cut into slices.
• Remove the peel from the garlic and chop it with a knife.
• We wash the pepper, remove seeds and stems, and chop into small cubes.
• We wash the canning jars and lids.
• Place peppers, green tomatoes, garlic, parsley into a bowl, add sugar, salt, and ground red pepper. Pour in vinegar, vegetable oil, stir.
• Place the salad in jars, close and leave in the refrigerator for 8 hours. After this, the snack is ready for consumption or storage until winter.

Winter Flower-seven-flowered with vinegar

Salad of green tomatoes for the winter “Tsvetik-Semitsvetik” is a simple and tasty autumn appetizer. The preparation in jars is very bright, reminiscent of warm summer day. The salad comes out very aromatic, with a slight hint of sourness and rich taste. To prepare you will need:

• Bell pepper- 1 kg;
• green tomatoes – 2 kg;
• carrots – 1 kg;
• onions – 1 kg;
• vinegar 9% – 250 ml;
• water – 500 ml;
• sugar – 160 g;
• salt – 3 tbsp. l.;
• vegetable oil – 250 ml.

Step-by-step recipe for green tomato salad “Tsvetik-Semitsvetik”:

• We wash and peel all vegetables. We cut the tomatoes into slices, the peppers into strips, the onions into half rings, and chop the carrots on a grater.
• Pour water, oil into the pan, add salt and sugar. Put on the fire, after boiling, add the vegetables. When boiling again, cover with a lid and simmer for 10 minutes. Add vinegar and remove from heat.
• Place the salad in sterilized jars, roll up, and wrap until cool. We store it in a cellar or pantry.

Watercolor without vinegar

Green tomato salad “Watercolor” – simple winter preparation. Its taste is distinguished by a combination of light sweetness and sourness, so it is a successful savory addition to any winter feast. To prepare you will need:

• onions – 500 g;
• green tomatoes – 2 kg;
• garlic – 2 heads;
• carrots – 500 g;
• bell pepper – 500 g;
• greens – 1 bunch;
• salt – 3 tbsp. l.;
• vegetable oil – 1 cup;
• sugar – 0.5 cups.

Step-by-step recipe for “Watercolor” salad with photos:

• We wash and peel all vegetables. Cut the tomatoes into slices.
• Cut the pepper into thin half rings and place in a bowl with the green tomatoes.
• Cut the carrots into thin slices.
• Cut the onion into half rings.
• Chop the garlic and herbs.
• Mix the vegetables and leave for 6 hours. Then add salt, sugar, and hot oil.
• Mix the salad thoroughly, put it in jars, and sterilize for 15 minutes. We roll up the blanks, turn them over, and wrap them. When the preservation has cooled completely, put it in the cellar.

Hunting

“Hunter’s” salad is a quick and tasty preparation for the winter, judging by the reviews of housewives. The beauty of the recipe is that you can vary the number of components at your own discretion, each time getting new taste. Remember that you need to add more salt so that when tasting, the salad seems a little over-salted. Don't worry, when you open it in winter, it will get the right taste. We will need:

• cucumbers – 200 g;
• green tomatoes – 200 g;
• bell pepper – 200 g;
• white cabbage – 200 g;
• onion – 1 pc.;
• carrots – 100 g;
• salt - to taste;
• dill and parsley - 1 sprig each;
• garlic – 1 clove;
• vinegar essence - 0.5 tbsp. l. for 1 liter jar;
• vegetable oil – 2 tbsp. l.

Step-by-step recipe for finger-licking green tomato salad with photos:

• We wash and peel the vegetables. Cut the carrots into strips, onions, peppers into small cubes, cucumbers into strips, tomatoes into cubes, finely shred the cabbage. Place all vegetables in a bowl.
• Add crushed garlic and salt to the vegetables and leave until juice forms. Place on the fire and heat without letting it boil. Pour in vinegar, oil and turn off the burner.
• Place the salad in sterilized jars, sterilize the preparations, and roll them up. We wrap the jars and, after cooling, send them to a cool place.

Cobra with garlic and chili pepper

The “Cobra” salad from the “Finger-licking” series with the addition of chili peppers and garlic is suitable for those who like very spicy and fiery snacks. This dish will successfully complement the meat, highlighting the excessive fat content and helping the digestion process. You can vary the amount of garlic and pepper depending on the level of spiciness you prefer. To prepare a spicy green tomato salad you will need:

• garlic – 3 heads;
• green tomatoes – 2.5 kg;
• salt – 3 tbsp. l.;
• vinegar – 100 ml;
• chili pepper – 2 pcs.;
• sugar – 3 tbsp. l.

Step-by-step description of the hot salad recipe:

• Wash the tomatoes and cut into small slices.
• Wash the pepper, remove the seeds if desired, and cut into slices.
• Chop the garlic; if desired, you can add some fried garlic. This will add even more flavor to the preparation.
• Mix tomatoes, peppers, garlic, sugar, salt, vinegar. Leave for half an hour to form juice.
• Place the salad in sterilized jars and cover with lids.

Caviar in a slow cooker

You won’t surprise your household with squash and eggplant caviar, but green tomatoes are something new, you’ll just lick your fingers. It is not inferior in taste to traditional types of snacks, but is distinguished by its piquancy and originality. Instead of vinegar essence, you can use apple or wine vinegar. We will need:

• onions – 500 g;
• bell pepper – 6 pcs.;
• green tomatoes – 3 kg;
• sugar – 150 g;
• vinegar essence - 3 tbsp. l.;
• vegetable oil – 250 ml;
• mayonnaise – 150 ml;
• carrots – 1 kg;
• salt – 2 tbsp. l.;
• chili pepper – 3 pcs.;
• ground black pepper – 2 tsp.

Step-by-step recipe for preparing green tomatoes in the form of caviar for the winter:

• We wash, peel and grind all the vegetables through a meat grinder along with hot pepper. Transfer the entire mass to a slow cooker, add salt and sugar.
• First you need to fry for a few minutes. Then turn on the stewing mode for an hour and a half, cook, stirring occasionally.
• 15 minutes before sound signal device, add ground black pepper, vinegar, mayonnaise and vegetable oil.
• When the caviar is ready, put it in sterilized jars, roll it up, turn it over and wrap it until it cools.

How to pickle barrel tomatoes with vegetables in adjika

Real barrel pickled tomatoes are made in a wooden barrel, which is thoroughly washed beforehand and lined with plastic bags. If you don't have one, you can use an aluminum bucket or large pan. Green tomatoes in adjika with cucumbers are an excellent savory appetizer that will brighten any meal. For salting we need:

• adjika (ready-made or homemade) – 2.5 l;
• tomatoes – 2 kg;
• dill – 1 bunch;
• cucumbers – 1 kg;
• salt - to taste;
• currant leaves – 5 pcs.;
• cherry leaves – 5 pcs.

Step-by-step recipe for pickling barrel green tomatoes with adjika “You’ll lick your fingers”:

• We select strong fruits and wash them. At the bottom of the barrel or aluminum pan we put dill, cherry and currant leaves.
• Place washed cucumbers, alternating with tomatoes. Salt to taste, pour adjika so that it covers the vegetables.
• We put fabric, a wooden circle and a weight on top. After 2 months, the vegetables are ready.

Armenian style with greens

Armenian and Georgian cuisine gave all housewives many wonderful, delicious dishes. Special attention deserve stuffed green tomatoes, which are considered a very common preserve among our compatriots. The preparation turns out very tasty, piquant, and successfully complements roasts and other meat dishes. We will need:

• garlic – 2 heads;
• green tomatoes – 2 kg;
• dill – 0.5 bunch;
• cilantro – 0.5 bunch;
• celery – 0.5 bunch;
• parsley – 0.5 bunch;
• basil – 0.5 bunch;
• dill umbrellas – 1 bunch;
• celery – 1 bunch;
• hot pepper – 1 pc.;
• sweet red pepper – 1 pc.;
• salt – 2 tbsp. l.;
• water – 1 l.

Step-by-step recipe for stuffed green tomatoes “You'll lick your fingers” in Armenian:

• We wash the tomatoes, make a cut crosswise or not all the way along.
• For the filling, chop half a bunch of celery, basil, cilantro, and parsley. Finely chop the garlic, sweet and hot peppers. Mix all these ingredients, add a tablespoon of salt. This is our filling.
• We stuff the fruits, place them tightly in a jar, placing each layer with dill umbrellas and celery sprigs.
• To make the brine, boil water with 2 tablespoons of salt. Cool, pour in tomatoes. Leave it at room temperature about 4-5 days. Afterwards we close with nylon lids and store them in the refrigerator.

Sliced ​​in tomato sauce

Green tomatoes in tomato sauce with the addition of cinnamon - an original, tasty winter preparation, the taste is somewhat reminiscent of lecho due to the presence of juice and pepper. Vegetables need to be strong. Cinnamon gives the product a spicy taste and aroma. We will need:

• tomato juice– 1 l;
• aspirin – 1 tablet per jar;
• sugar – 4 tbsp. l.;
• salt – 3 tsp;
• cinnamon - on the tip of a knife;
• sweet bell pepper – 2 pcs.;
• green tomatoes – 2 kg.

Step-by-step preparation Finger-licking green tomato salad in tomato sauce:

• Place the tomatoes and bell peppers cut into slices into sterilized jars. Fill with boiling water twice, drain the liquid.
• To fill, mix tomato juice, salt, sugar, cinnamon, put on fire, after boiling, cook for 5 minutes.
• We put an aspirin tablet in the jars, fill it with marinade, and roll it up.

Video

Green tomatoes are often used in cooking. Unripe tomatoes make excellent canned food. These can be stuffed, pickled, pickled tomatoes, caviar, or finger-licking salads for the winter. In most cases, they are combined with other vegetables (onions, carrots, sweet and hot peppers), and a variety of spices and seasonings add spiciness, piquancy and aroma to the preparation. In the video below with the recipe for the finger-licking salad, you will learn how to can green tomatoes. The result is a spicy, tasty preparation.

Use sweet peppers with thick skins of various shades for the salad.

All peppers must be baked whole. To do this, you can use the oven (190 degrees), baking the peppers for 10-15 minutes until the skin darkens. If you have access to a grill, roast the peppers until the skins on the peppers are charred.. The third option for baking is your gas stove; burn the peppers over the burner that is on. Next, you need to put the hot vegetables immediately from the heat or from the oven into a regular plastic bag and tie it tightly. Leave the peppers in the bag for 10 minutes. During this time they will “sweat” and then the skin can be easily removed.


Rinse the green, pre-selected tomatoes and cut into thin slices or slices.


Cut the baked sweet peppers into strips and place in a container with tomatoes.


Peel the onion and chop it thinly into half rings, add to the salad.


Add chopped parsley or dill to a bowl with salad, sweeten and salt. Now, if you wish, you can add a mixture of ground peppers and chili peppers to the salad.


Mix the salad, pour apple or table vinegar, and let the whole mass stand for 20 minutes so that the vegetables release their juice.


First, wash the glass jars thoroughly with soda, boil them in a saucepan with water (10 minutes) or sterilize them in the oven until high temperature(100 degrees) for 15 minutes. Place the salad with tomatoes in jars and pour out the juice evenly. If the jars remain empty at the top, you can add boiled water. Cover the jars with clean lids.


The salad jars now need to be sterilized. To do this, place them in a saucepan, warm water Fill the cans up to the shoulder. After the water boils in the pan, sterilize the jars for 15 minutes.


Remove carefully; you can roll up the lids tightly. Be sure to turn the jars upside down.

Cooled lettuce keeps well in the pantry all winter.

Autumn and summer delight us with their wonderful fruits: fruits, vegetables, berries. By eating healthy and tasty food at this time, we maintain and strengthen our health. But we always remember that winter is ahead, when we will eat what we have time to prepare during the fall.

There are many well-known recipes and new ones are often published, but there are types of preparations that do not immediately come to mind. At the same time, they are not only very tasty, but at the same time very healthy.

One of these types is preparing salads from green, and not just red and ripe, tomatoes for the winter. Let's see how to prepare them.

Green tomato salads for the winter: recipes for the most delicious preparations

"Colors of Autumn"

Sometimes in the fall green tomatoes They just don’t have time to ripen. At this time of year there is no longer enough heat and sunlight for this. But this is no reason to worry. They can also decorate your winter table.

Generally speaking, the very use of them for preservation is a relatively little-known type of preservation. However, despite this, there is a wide variety of such dishes.

An example of this would be tomatoes in marinade, salted tomatoes or amazing beauty and taste of salads prepared from green tomatoes.

Green tomato salad “Colors of Autumn” for the winter is not only aromatic and tasty, but also able to delight with its bright colors. Somehow on a cold winter evening a luxurious bouquet of autumn flavors and colors will return to you.

Let's now talk about the ingredients from which this salad is prepared.

Let us immediately note that the indicated weight can apply to both peeled and unpeeled vegetables. IN this recipe We indicate the weight for peeled vegetables. This amount of ingredients is designed to yield 5 kilograms of green tomato salad for the winter.

• Green tomatoes - take 2 kilograms;
• Common onions - you need one kilogram;
• Table salt - two tbsp. spoons;
• Sugar - you need four tbsp. spoons;
• Sunflower or other vegetable oil - 250 milligrams;
• Sweet bell pepper - take 1 kilogram;
• Carrots - 0.5 kg required;
• Nine percent vinegar - eight tablespoons;
• Half a liter of water.

Let's talk about how to properly prepare this preparation:

With carrots and garlic

A salad made from green tomatoes, carrots and garlic will appeal to those who love more spicy salads for the winter. One of its features is that the filling is placed inside each tomato.

List of required ingredients:

• Small green tomatoes - 1 kilogram;
• Garlic - 6 cloves;
• Parsley - two hundred grams;
• Carrots - 100 grams;
• Hot pepper - 1 pod.

Ingredients for making brine:

• Liter of water;
• A heaped tablespoon of table salt;
• Take 7 peas of allspice;
• Bay leaves - 3 pieces;
• Dill umbrellas - 60 grams.

Let's talk about how to prepare this green tomato salad for the winter:

1. Let's start by preparing the tomatoes, wash them and cut off the cap;
2. Partially remove the center of the tomato;
3. Carrots need to be peeled, washed and grated on a coarse grater;
4. Peel the garlic, wash it and cut it into thin slices;
5. Wash the hot pepper, cut it into thin rings;
6. Wash the parsley thoroughly, then chop it finely;
7. All the ingredients mentioned here must be placed in one bowl and mixed thoroughly;
8. Now we prepare the brine, first boil the water;
9. Add the necessary ingredients (sweet peas, salt, Bay leaf and dill);
10. Boil the brine for five minutes and let cool, remove the peas and bay leaf;
11. Place the prepared filling into the tomatoes;
12. Place the tomatoes carefully in an enamel pan and insert dill umbrellas from the brine between them, pour in the brine;
13. We place a plate and a weight on top (we do pressure), the brine should completely cover the tomatoes;
14. We stand for five to seven days;
15. Place the finished dish in jars under nylon lids and store in a cool place.

Find out more and replenish your stocks with new preserves.

Love lightly salted cucumbers and want to eat them right now? No problem! Here is their instant preparation in a bag. Just 5 minutes and you can enjoy crispy cucumbers!

Read the recipe for “Five Minute” blackcurrant jam Now making jam has become much easier and faster!

Cabbage salad with green tomatoes

Cabbage goes well with salted tomatoes.

List of ingredients for this winter salad:

• Two bell peppers;
• Two onions;
• A kilogram of cabbage;
• Green tomatoes - one kilogram;
• Table salt - 30 grams;
• Black pepper - 5-10 peas;
• One hundred grams of sugar;
• Nine percent vinegar will require 120 milliliters.

Cooking process delicious preparation from green tomatoes:

1. We clean the cabbage from the top leaves and chop it;
2. Wash the bell pepper, remove the stalk and seeds, then cut into strips;
3. Peel, wash and finely chop the onion;
4. Chop the tomatoes. Mix all the vegetables in one bowl and add salt;
5. Place in an enamel pan and place under pressure;
6. Leave for ten hours;
7. Drain the existing juice and add spices, vinegar and sugar;
8. Place on the fire, bring to a boil and simmer for ten minutes;
9. Place the salad in jars and sterilize them (12 minutes for half-liter jars and 20 minutes for liter jars);
10. Roll up the lids, wrap in a blanket and let cool.

When we select tomatoes for canning that are equal in size, this not only gives them a more pleasant appearance, but also makes their blanching time approximately the same.

For some people, this vegetable may cause an allergic reaction.

If you add a sprig of bird cherry to a jar of pickling, it will extend the shelf life of the salad and make its aroma more interesting.

The taste of green tomato salads for the winter combines its unusualness, special taste and high nutritional value. All this will not be superfluous for the winter table.

Today I offer excellent recipes for preparations - green tomato salad for the winter.

Summer residents are always faced with the question of what to do with those tomatoes that sometimes simply fall off the bush before they are ripe? This is especially true in the fall, when they simply do not have time to ripen.

Today I will try to tell you in detail how to cook delicious salads from green tomatoes, they turn out no worse than from other vegetables prepared for the winter.

Tomatoes, despite the fact that they are green and unripe, contain many vitamins, micro and macroelements, so they are not only tasty, but also healthy.

So, prepare as much as possible and enjoy the taste of summer on cold winter days.

Recipe for green tomato salad for the winter, without sterilization

Ingredients:

• green tomatoes - 2 kg.
• carrots - 1 kg.
• onion - 1 kg.
• garlic - 2 heads
• green dill - 100 gr.
• parsley - 100 gr.
• red pepper - 1/2 tsp.
• vegetable oil - 150 ml.
• vinegar 9% - 100 ml.
• sugar - 5 tbsp. l.
• salt - 2.5 tbsp. l.
• water - 150 ml.

Preparation:

Wash tomatoes, slices

Grate the peeled carrots on a Korean grater or put them through a food processor.

Finely chop the greens and garlic

Cut the onion into half rings, you can cut it however you like

Combine all vegetables in a large bowl

Pour out salt, sugar, pour in water. Add oil

Place the vegetables on the fire and simmer for 30 minutes.

Add pepper, pour in vinegar, then let simmer for another 3 minutes.

Place the finished salad, preferably in sterilized 1 liter jars, 0.5 ml or 0.75 ml can be used

Immediately close with tightly sterilized lids.

Turn the jars over and leave until completely cool.

Tomato salad with garlic

Necessary:

• green tomatoes - 3.6 kg.
• vegetable oil – 0.5 tbsp.
• sugar – 0.5 tbsp.
• salt – 0.5 tbsp.
• vinegar 9% - 0.5 tbsp.
• chopped garlic – 0.5 tbsp.

Preparation:

1. Wash the tomatoes and cut them into slices
2. Pour out the oil
3. Add salt and sugar
4. Add vinegar
5. Add finely grated garlic
6. Mix thoroughly with your hands, leave to brew for 3 hours, stirring every 20 minutes
7. The finished salad can be arranged in two ways
8. In sterile 1 liter jars, cover with sterile lids, place in a pan of boiling water and sterilize for 15 minutes, roll up the lids
9. Place in sterile 1 L jars, screw on the lids tightly and store in the refrigerator.

Korean winter salad

You will need:

• green tomatoes - 2.5 kg.
• 7 sweet peppers
• 1 hot pepper
• 0.5 tbsp. garlic
• 1 onion
• 50 gr. salt
• 125 gr. Sahara
• 250 ml. vegetable oil
• 150 ml. vinegar 9%

Preparation:

Pour oil into a large saucepan

Add salt and sugar

Cut the tomatoes into slices into the pan, removing the stems

Cut the pepper in half, remove the seeds, cut into strips

Cut the onion into thin quarters

Pass the hot pepper through a meat grinder, garlic through a press

Pour in vinegar, stir, put on fire. Boil for 10 minutes from the start of boiling

Place the finished salad in sterilized jars and cover with sterilized lids.

Tomato snack with tomato paste

We will need:

• 2 kg. green tomatoes
• 1 kg. carrots
• 500 gr. Luke
• 250 ml. tomato paste
• 3 tbsp. l. Sahara
• 1 tbsp. l. salt
• 1 pinch black peppercorns
• 100 ml. vegetable oil
• 2 tbsp. l. vinegar 9%

Preparation:

1. Wash the tomatoes, cut into thin strips
2. Cut the onion lengthwise into thin strips
3. Peel the carrots, cut first into circles, then into thin strips
4. Mix together pasta, butter, sugar, salt, peppercorns, vinegar until smooth.
5. Add the filling to the vegetables, mix thoroughly, let stand for 2 hours
6. Place vegetables in a saucepan and put on fire
7. Cover with a lid, bring to a boil and simmer for 20 minutes
8. Place the finished salad in sterilized jars and close tightly with sterilized lids.
9. Turn the jars over and leave until completely cool.

Winter salad “Hunter” with cabbage

Ingredients:

• 200 gr. green tomatoes
• 200 gr. cucumbers
• 300 gr. cabbage
• 200 gr. bell pepper
• 100 gr. carrots
• 1 onion
• 1 clove of garlic
• sprig of parsley
• sprig of dill
• 1/2 tbsp. l. vinegar (per 1 liter - 8-10 ml)
• 2 tbsp. l. vegetable oil

Preparation:

1. Peel the carrots, cut into medium strips
2. Finely chop the onion
3. Remove seeds from peppers and cut into medium cubes
4. Cut tomatoes into medium cubes
5. Peel the cucumbers and cut into large strips
6. Finely chop the cabbage
7. Add chopped garlic. Add salt so that the salad is slightly salty, leave for 1 hour
8. Place on the fire, heat through without boiling
9. At the end of heating, add vinegar and oil
10. Place the salad in sterilized jars and cover with sterilized lids.
11. Place the cans in hot water, sterilize 500 ml - 12 minutes, 1 liter - 15 minutes
12. Roll up the jars, turn them over, wrap them in a warm cloth and leave until completely cool.

Recipe for green tomato appetizer with rice

Necessary:

• 1 tbsp. rice
• 2 kg green tomatoes
• 500 gr. carrots
• 500 gr. Luke
• 500 gr. sweet pepper
• 50 gr. salt
• 100 gr. Sahara
• Vegetable oil 0.5 tbsp.

Preparation:

1. Soak rice in cold water for 2 hours
2. Slice tomatoes
3. Remove seeds from peppers and cut into slices
4. Peel the carrots and then grate them on a coarse grater
5. Cut the onion into rings
6. Mix rice with vegetables, add salt, sugar, butter
7. Place on the fire and cook for 40 minutes until the rice is done
8. Place the snack in sterilized jars and cover with sterilized lids

Tomato salad for the winter in Georgian style

Ingredients:

• Green tomatoes - 1 kg.
• onion - 300 gr.
• red bell pepper - 300 gr. (peeled from stalk and seeds)
• garlic - 50 gr.
• hot pepper - ½ - 1 pc.
• hops - suneli - 1 tsp.
• utskho - suneli - 1 tsp.
• cilantro - bunch
• 9% vinegar - 50 ml.
• sunflower oil - 100 ml.
• salt 1.5 tbsp. l.

Preparation:

The output is approximately 2 liters of salad.

1. Wash all vegetables well and dry
2. First cut the tomatoes into two halves, and then cut into thin slices
3. Place in a large bowl, maybe a saucepan, add a tablespoon of salt, mix, leave for a while to salt and release juice
4. Grind the remaining vegetables - onion into half rings, cut the pepper lengthwise into strips, finely chop the garlic, cilantro
5. Drain the juice from the tomatoes, squeeze them slightly, but do not crush them, add the rest of the vegetables
6. Add spices and seasonings, 0.5 tablespoon of salt and mix
7. We crush the salad, put a plate of smaller diameter on top, bottom up and put pressure (you can use a half-liter jar of water)
8. Leave in a warm place for a day, then put in sterilized jars3 and set to pasteurize for 15 minutes.
9. Close with lids, cool and put in a cool place.

By the way, this salad can be put into jars, put in the refrigerator, and after a couple of hours you can already eat

Salad “Colors of Autumn”

This recipe indicates the weight of peeled vegetables, yielding 5 kg of salad

Ingredients:

• Green tomatoes - 2 kg.
• Onion - 1 kg.
• Salt - 2 tbsp. l.
• Sugar - 4 tbsp. l.
• Vegetable oil - 250 ml.
• Sweet bell pepper - 1 kg.
• Carrots - 0.5 kg.
• Vinegar 9% - tbsp. l.
• Water – 0.5 l.

Preparation:

We prepare washed and peeled vegetables - cut the pepper into strips, grate the carrots on a coarse grater, cut the onion into half rings, cut the tomatoes in half, and then cut into slices

Pour sunflower oil into a pan and heat it up

Add the onion to the heated oil and sauté over low heat until translucent.

Place the vegetables in the pan, stir, cover with a lid.

Bring to a boil over medium heat, reduce heat and simmer for 5 minutes.

Add salt, sugar, water, bring to a boil, cook for 10 minutes

Add vinegar and cook for another 2 minutes

Place the salad in pre-sterilized jars and roll them up

Turn upside down and leave until completely cool.

We put it in the cellar for storage

Video recipe for salad prepared in a slow cooker

For those who haven’t tried it yet, be sure to try making green tomato salads for the winter, and I’m sure you’ll certainly like them. I wish you to enjoy such delicious and healthy salads.

Write your reviews in the comments, share recipes with friends

Hi all! I continue the delicious and useful topic, namely, what can be prepared from green tomatoes. This time I will offer recipes for green tomato salads for the winter without sterilization, in Korean style, with garlic, with carrots and onions, with rice and tomato paste.

Agree, simple salads made from unripe ingredients are not in great demand, but in vain, because they are very tasty, and this is not just my opinion, just study the reviews and you will understand that this is exactly the case. Very soon the cold weather will come, and the tomatoes in the garden beds will not have time to ripen. I advise you to appreciate your hard work, collect green tomatoes and process them for the winter.

Not many people like to cook various dishes; a similar situation is true with winter supplies. With the arrival of frosts and cold weather, we want to remember summer, the body asks for strawberries, fresh cherries, etc. Recipes for winter preparations big number, but there are always favorites. In our family, preference is given to the recipe for green tomato salad - Korean style and without sterilization. These two options replenish the basement shelves every year.

Last year I tried for the first time a salad of green tomatoes with tomato paste, rice, carrots and onions. Our family liked the recipes, this time I decided to prepare green tomato snacks for the winter using exactly these methods. I also love canning whole green tomatoes. different ways I advise you to take a look.

Green tomato salad recipe without sterilization

I would like to point out that all tomatoes, regardless of color and ripeness, make good friends with cucumbers, and if you add carrots, not hot peppers and onions, you will get an excellent appetizer, or rather a salad. This dish can also be prepared for future use to please yourself on a winter evening with a delicious addition to dinner and a summer mood.

I call this version of the finger-licking green tomato salad. What you will need for this:

• Green or slightly brown tomatoes 1 kg
• You will need 300 g carrots
• Onion 300 gr
• You will need 100 g of oil
• I add sugar and salt according to my taste preferences, but in general you need 2 large spoons of sugar and one large spoon of salt
• Pour 20 ml vinegar

With these salad ingredients, without sterilization, you end up with two jars of 700 gm each. I rarely roll up such small portions, so I crumble and cut all the ingredients for the appetizer into approximate quantities, and add salt and sugar to taste.

Tomatoes for salad can be crooked, uneven, or even spoiled. We wash all the components and chop them with a knife. I don’t grate carrots because they turn out too fine and when cooked they just fall apart. I recommend either shredding or cutting into cubes using a vegetable slicer or food processor. I also don’t cut tomatoes and cucumbers very finely.

When you have everything cut, put it in a container according to size and set it on low heat, just don’t add vinegar, but you do need sugar and salt. Wait until it boils, stir and set aside for 40 minutes. Now add 9% vinegar and boil for another 5 minutes.

Now is the time to pack into glass jars and compact with a spoon or rolling pin so that no air remains. We roll it up with metal lids, wrap it up and enjoy the taste in winter. Don’t forget to wrap the jars in a warm blanket for a day. Please note that I do not sterilize any jars or lids.

This is the most delicious green tomato salad recipe and the simplest one. I have been preparing it for the winter for more than 7 years.

Recipe for green tomato salad with garlic

If you don’t know what delicious things can be made from green tomatoes, then I strongly advise you to get acquainted with a new recipe, only this time I have my own personal name for this type and it sounds like this - winter salad from green tomatoes.

This recipe consists of:

• Unripe tomatoes – 4 kg
• Round onions, carrots and non-hot peppers, take 1 kg each
• Garlic 6 regular heads
• You will need one glass of sugar
• Add salt to your taste
• Two large tablespoons of oil.

Please note that this version does not contain cucumbers, this is the whole point of the recipe.

We cut the washed vegetables into strips, tomatoes and garlic into rings. If your tomatoes large sizes, divide the rings in half, you will get half rings. Place all the vegetables in a bowl or pan, add some salt and leave for six hours. It is better to cover the salad bowl with a towel to prevent debris or anything else from getting in there. After this time, drain all the liquid, this way you will get rid of the bitterness of the green tomatoes.

Heat oil in a frying pan until boiling plant origin, then pour it into a container with winter salad, add sugar in the specified volume and mix. Place the salad in jars, cover the top with a lid and place in a container with water. This is a sterilization process and it will literally take half an hour.Pour water into a metal container, place your jars of green tomato and garlic salad in there and wait for it to boil. Time for half an hour and seal with lids. Don’t forget to turn the jars over and wrap them in warm clothes or a blanket.

As you can see, all the methods are varied, and what salad can be prepared from green tomatoes, the choice is yours.

Korean green tomato salad, the most delicious recipe

Korean salad green tomatoes are prepared from:

• Unripe tomatoes, you will need 2 kilograms of them
• 4 yellow or green peppers
• 8 cloves garlic or two regular sized cloves
• Oils 100 gr
• A small spoon of hot pepper, the pepper must be exclusively dried and ground
• Two regular spoons of salt
• Granulated sugar 100 gr
• Vinegar 80 gr
• Dill, but it can be added as desired. I prefer parsley or cilantro.

Please note that the hot pepper should only be dry, this is the whole highlight of the Korean salad.

The jars need to be doused with boiling water or dumped in bubbling boiling water, this will be quite enough. I chop and cut all the vegetables either into strips or cubes, I cut the tomatoes as for a regular salad. For this Korean recipe, I process the garlic through a grater. We transfer all the products for the salad into a container, add vinegar, oil, salt and sugar to taste or according to the recipe, do not forget about hot pepper.

Slowly and carefully mix all the products and leave for 15 minutes. During this time, juice will appear, but there is no need to drain it. After the specified time, compact the salad into jars and pour in the juice that formed within 15 minutes. If there is not enough juice, add slightly salted water and fill the jars to the brim. The water should only be boiled and cooled.

We seal our jars with plastic lids and put them in the refrigerator. I have been storing Korean green tomato salad for the winter in the basement for almost a year, to be more precise, up to 9 months. The longer it sits, the richer it becomes.

Tomato salad with carrots and onions. Delicious recipe for the winter

What do you think can be prepared from small unripe tomatoes, that’s right, salad. After all, it doesn’t matter what size the ingredients are, the main thing is that they are not spoiled and clean. Among housewives you can more often hear such a phrase as Ukrainian salad for the winter or a recipe for Donskoy green tomato salad, which is what we are talking about we're talking about. Sometimes bell pepper is added to the recipe, but this is not correct. This changes the taste.

Canning green tomato salad consists of the following products:

• A couple of kilograms of unripe tomatoes
• Half a kilogram of carrots and round onions
• Parsley roots need 200 grams
• Some fresh parsley
• You need 100 grams of vinegar
• Oils to taste, but no more than a mug
• Salt to taste
• 10 black peppercorns and the same number of clove buds
• 7 sheets of bay leaf

How you cut vegetables for a winter salad is up to you, I do this - I chop the tomatoes as for a regular salad, and if small, then into 4 parts, onions into half rings, parsley root and carrots into small strips. Sunflower oil should be brought to a boil and allowed to cool slightly, then pour into jars and place spices, bay leaves, etc. on top. After mixing, add salt to the salad, add vinegar and place tightly in jars.Place the jars in a saucepan with water so that there is about three centimeters left to the neck, cover with a lid and wait for the water to boil. Set aside for 30 minutes and screw the jars tightly.

Green tomato salad with rice

You can prepare a lot of snacks from unripe tomatoes for food, the main thing is that they are tasty. And so, for lovers of unusual dishes, I recommend preparing a winter snack with rice and tomatoes. It consists of:

• Three kilograms of green or brown tomatoes
• One kilogram of onions and the same amount of carrots
• 300 grams of rice cereal, sunflower oil and sugar
• 100 grams of salt
• 70 grams of vinegar

Cut the tomatoes into cubes or slices, pour the oil into the same container and place on low heat. As soon as the yushka appears, add clean rice and cook for 10 minutes. Chop the carrots and onions, add them to our boiling appetizer, add granulated sugar and salt. All this must be cooked until full readiness, usually this is at least 20 minutes. Don’t forget about vinegar, it should be added 5 minutes before the end of cooking.
When everything is ready, or rather the rice, we pack it into jars and prepare a snack for the winter. You can prepare this green tomato salad recipe without vinegar, just put a tablet of acetylsalicylic acid in each jar.

Appetizer of green tomatoes with tomato paste for the winter

This is my last version of tomato salad for the winter, but very simple and tasty. It’s as easy as shelling pears to prepare, just like all the previous ones. Green tomato salad in jars consists of:

• One kilogram of onions
• 3 kilograms of green tomatoes
• Six spoons of sugar
• Half a liter of tomato paste and the same amount of sunflower oil
• 10 peas each of allspice and black pepper
• 10 bay leaves
• 3 large spoons of salt

Now let's get started winter salad and start preparing it. We still cut the tomatoes into half rings, and the carrots into rings. Cook the salad over medium heat for about 20 minutes, do not forget to stir it. Now we combine other ingredients, salt, sugar, tomato paste and vegetable oil. Cook for another 20 - 25 minutes and place the salad with tomato paste in jars. We roll up a tomato appetizer for the winter and wrap it for a day. Bon appetit, my friends.

Friends, today I shared with you delicious and simple recipes salads of green tomatoes for the winter, so finger-licking, experiment with tomatoes and prepare snacks for the winter without sterilization and vinegar, with tomato paste and rice. Have a warm winter and come visit.

Sincerely, Nina Kuzmenko!