I advise you to start preparing tomatoes for the winter by canning very tasty green tomato salads. I offer simple recipes that make amazing snacks. The good thing is that you won’t stop at just one taste of salad, since there are countless options.

The preparations have beautiful names - Danube salad, Donskoy, Cobra, Okhotnichy, Georgian, Korean, with rice, tomato paste. And this is not the entire list, since the recipe palette is diverse. You will learn how to pickle in jars on another page, I invite you.

Simple Green Tomato Salad

Not a salad - delicious! My mother used this recipe to preserve the appetizer; in her treasured notebook of preparations for the winter, it is written in first place, considering it the best and simplest.

Take:

• Tomatoes – 2 kg.
• Onion – 500 gr.
• Sweet pepper – 500 gr.
• Garlic – 6 cloves.
• Salt – 1.5 tbsp. spoons.
• Sugar – 1 tbsp. spoon.
• Apple cider vinegar (can be replaced with regular 6% table acid) – 3 large spoons.
• Sunflower oil – 100 ml.
• Citric acid - on the tip of a small spoon.

Step-by-step recipe with photos:

Divide the tomatoes in half and cut into semicircles.

Remove the seeds from the sweet pepper and chop into strips.

Cut the onion into large half rings.

Place in a bowl and sprinkle with salt. Stir well. Take a break for a few hours. I usually start making the preparation in the evening and finish it in the morning.

The vegetables will release a lot of juice overnight. Add sugar and chopped garlic into the bowl. Chop the parsley and preserve it.

Mix the salad well again. And again take a short break, now for an hour.

After the specified time has passed, drain off the excess juice, you can even squeeze the vegetables with your hands and transfer them to another bowl.

Pour in vinegar.

Splash some oil.

Add citric acid. Stir the appetizer one last time.

Fill the jars. Place for sterilization. After boiling, 0.7 liter jars are processed for 25-30 minutes.

Turn over and cool. The next day, check the seal for leaks. Place in winter storage.

Georgian green tomato salad - delicious recipe

Do you respect Caucasian cuisine? Keep the recipe for Georgian winter salad. Like previous preparations, preparation is carried out without stewing. A quick recipe, after a day you can treat yourself.

• Tomatoes – 1 kg.
• Onion – 300 gr.
• Sweet pepper – 300 gr. (no longer seeds).
• Hot chili – ½ part.
• Garlic – 50 gr.
• Cilantro - a bunch.
• Khmeli-suneli - 1-2 small spoons (the original recipe contains a spoon of utskho-suneli).
• 9% acetic acid – 50 ml.
• Vegetable oil – 100 ml.
• Salt – 1 large spoon + 1 small.

Preparation:

1. Cut the tomatoes into thin slices, add a tablespoon of salt, stir. Set aside.
2. Cut the onion into half rings, the bell pepper into strips, and chop the chili into small rings. Chop cilantro and garlic.
3. Squeeze a little juice out of the sliced ​​tomatoes (you can use your hands, but don’t be too fanatical). Add the rest of the vegetables.
4. Add salt by adding a teaspoon of salt, add suneli hops. Stir.
5. Pour in the oil and vinegar, stir. Cover with a plate and place pressure on top.
6. Pause cooking for a day. During this time, the vegetables will marinate.
7. Set aside some of the quick salad to eat right away. Leave the rest for the winter - put it in jars, sterilize and store in a cool room.

Green tomato and bean salad for the winter

Green beans will be used, ripening at the same time as the tomatoes. Stewed salad, unlike others, is stored well in an apartment. The appetizer has a spicy, spicy taste that many people love.

Prepare:

• Unripe tomatoes – 5 kg.
• Green beans (green variety) – 5 kg.
• Onion – 1.5 kg.
• Parsley root, greens – total weight – 200 g.
• Carrots - kilogram.
• Sugar – 150 gr.
• Table vinegar – 150 ml.
• Ground hot pepper - a large spoon.
• Black pepper – 20 gr.
• Salt.
• Vegetable oil for frying vegetables.

How to prepare a delicious salad with green beans:

1. Rinse the beans, divide into pieces 3-5 cm long. Blanch in boiling water for 4 minutes. Immediately rinse with cold water and remove excess liquid.
2. Cut the onion into thin half rings and place in the heated oil in a frying pan. Fry until golden brown.
3. Grind the parsley root and carrots in a large-mesh meat grinder. Send to fry in a separate pan.
4. Do the same with tomatoes - finely chop and fry. Combine in a saucepan with onions, carrots and parsley.
5. Add blanched beans and stir.
6. The next step is to add salt and sugar. Stir well and let it boil.
7. Lower the heat and simmer the vegetables for 5 minutes. Pour in vinegar, add spicy spices. Continue simmering for another 1-2 minutes.
8. Turn off the gas. Fill jars with salad. Sterilize 0.5 liter containers for 35-40 minutes.
9. Roll it up under a metal lid and transfer it to the pantry or cellar.

Salad with tomato paste without sterilization - delicious recipe

You will need:

• Green tomatoes – 2 kg.
• Paste – 250 ml.
• Onion – 500 gr.
• Carrots – 1 kg.
• Sugar – 3 spoons.
• Salt - spoon.
• Vegetable oil – 100 ml.
• 9% acetic acid – 2 large spoons.
• Black pepper – a pinch.

We preserve:

1. Cut the tomatoes into thin slices and the onion into half rings.
2. Cut the carrots into strips.
3. Combine everything in a cooking container. Add all other ingredients from the recipe. Stir thoroughly, hold for 2 hours so that the salad releases juice.
4. Place the pan on the stove. Boil, simmer for 20 minutes.
5. Fill sterile jars, screw them on (you can use a screw cap).

How to make a green tomato appetizer with rice

The salad can be used as an independent dish.

You need to prepare:

• Tomatoes – 2 kg.
• Rice - a glass.
• Carrots, bell peppers, onions - 0.5 kg each.
• Salt – 50 gr.
• Vegetable oil - ½ cup.
• Granulated sugar – 100 gr.

Let's prepare a delicious salad:

1. Soak the rice for 1-2 hours.
2. Cut tomatoes and peppers into slices. Coarsely grate the carrots. Divide the onion into rings.
3. Combine vegetables with rice. Season with salt, butter, sugar.
4. Let it simmer. After boiling, cook for 40 minutes over low heat. Check the rice for doneness. Turn off the burner.
5. Distribute among jars and screw.

To the collection of your recipes

Danube salad with onions, carrots, green tomatoes

I agree with those who claim that Danube salad is the most delicious of canned unripe tomatoes. A snack from the popular “finger-licking” series.

You will need:

• Green tomatoes – 1.5 kg.
• Onion – 750 gr.
• Carrots – 750 gr.
• Refined lean oil – 150 ml.
• Table vinegar – 150 ml.
• Granulated sugar – 60 gr.
• Salt – 50 gr.
• Pepper – 15 peas.
• Bay leaf – 3 pcs.

How to make a delicious salad for the winter:

1. Divide the tomatoes into 4-8 parts, into slices. Coarsely grate the carrots. Cut the onion into large half rings.
2. Place in a cooking vessel. Sprinkle the vegetables with salt. Leave for 4 hours until the juice releases abundantly.
3. Place on the burner. Let it boil. Simmer slowly for an hour.
4. Lay out, roll up, cover. After cooling, store in a cold room for the winter.

Donskoy salad of green tomatoes and cucumbers - very tasty

An incomparable winter salad, the most popular recipe among the residents of the Don, has been tested by generations of eaters, as it is passed down from mother to daughter. The appetizer can be made from green and red tomatoes. But don't put too many red ones. Using this recipe, you can prepare an appetizer with squash.

Take:

• Tomatoes – 2 kg.
• Cucumbers – 2 kg.
• Bell pepper (red for beauty) – 1.5 kg.
• Salt - to taste.
• Dill - a bunch.
• 9% vinegar - dessert spoon into a jar.
• Sunflower oil - a large spoon per jar.
• Peppercorns.

Don't be confused by the fact that there is no exact amount of spices. You will have the opportunity to try and adjust to your taste.

Step-by-step cooking recipe:

1. Try to cut the vegetables approximately the same size. Peppers, freed from partitions and seeds, into thick strips. Cucumbers in rounds, tomatoes in slices or circles.
2. Place in a saucepan. Add granulated sugar, salt, finely chopped dill sprigs. Mix very well. Leave for 10-15 minutes, during which time the vegetables will have time to release their juice.
3. Try the salad. The marinade should be a little “stronger” than the desired taste, since some of the salt and sweetness will be absorbed by the vegetables.
4. Fill pre-sterilized jars. Place in a wide saucepan in hot water to sterilize the preservation.
5. Heat treatment time is 15-20 minutes depending on the volume of the jar.
6. At the same time, shortly before the end of the process, pour vegetable oil into a small saucepan and boil.
7. Take out the jars, pour vinegar into each one under the lid, and add boiling oil. Immediately twist, turn over, cover with a towel. After cooling, check the quality of the twist, transfer to the pantry or cellar.

Attention! As a rule, harvesting costs normally throughout the winter. But if you have any doubts, let the salad cook. But immediately after signs of boiling appear, turn off the heat and divide into jars.

Korean salad recipe video

Spicy “Cobra” salad from green tomatoes for the winter

A very tasty salad for lovers of spicy snacks. Prepared without cooking. Many people really like the fact that tomatoes are cut into slices. You can adjust the spiciness yourself by reducing the amount of garlic and hot pepper.

You will need:

• Green tomatoes – 2.5 kg.
• Hot red pepper – 150-200 gr.
• Garlic heads – 3 pcs.
• Vinegar, table – 150 ml.
• Salt – 60 gr.
• Granulated sugar – 60 gr.
• Parsley – 100 gr.

How to prepare the salad:

1. You'll have to do a little prep work first. Cut the tomatoes into not too large slices. Chop the parsley sprigs. Puree the garlic cloves by passing them through a press.
2. Remove the seeds from the peppers and chop very finely.
3. Place vegetables in a large saucepan. Add bulk spices. Stir until they dissolve.
4. Pour in the vinegar and stir the contents again.
5. Place the salad in pre-sterilized jars. Place tightly, trying to fit as much as possible. Fill the jars to the very top; the vegetables will “shrink” during sterilization.
6. Sterilize 1 liter jars with a volume of 0.7 for approximately 20 minutes. After rolling, cool upside down, covering with something warm. Keep refrigerated.

“Hunter” salad with cabbage for the winter

By making a salad according to this recipe, you will get a complete appetizer for any side dish.

Required:

• Tomatoes, bell peppers, fresh cucumbers – 200 g each.
• White cabbage – 300 gr.
• Carrots – 100 gr.
• Large onion.
• Salt - to taste.
• Sunflower oil – 2 tablespoons.
• A clove of garlic.
• Vinegar, table - half a tbsp. spoons.
• Parsley sprigs.

Preparation:

1. Cut as desired as lettuce, carrots, onions, tomatoes, cucumbers, peppers. I advise you to try to make straws; they look more beautiful as a snack. Shred the cabbage.
2. Place in a bowl, add chopped garlic. Salt and leave for about an hour.
3. Heat the workpiece over moderate heat until it boils. At the first sign, add oil and vinegar. Cook for 1-2 minutes, no more. Turn off.

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.


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


First, wash glass jars thoroughly with soda, boil in a saucepan with water (10 minutes) or sterilize in the oven at a not very 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, pour warm water up to the shoulder of the cans. 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.

Green tomato salad is an uncomplicated, simple appetizer that can be very appetizing. Green tomatoes go well with other vegetables and herbs. Salads from them can be prepared simply for the table during the season, or you can make preparations for future use.

How to make green tomato salad?

A green tomato salad can become a welcome guest on your table if it is prepared correctly and tasty, and in order for everything to turn out this way, you need to take into account some points. By following the recommendations below, unripe vegetables will not only not go to waste, but will also turn into a very appetizing dish.

1. For salads, you need to use tomatoes that are not just beginning, but those that are already on the verge of ripeness.
2. Completely green tomatoes cannot be used without proper heat treatment due to the fact that they contain the toxic component solanine.
3. In addition to heat treatment, the amount of solanine can be reduced by soaking in salt water for 4-5 hours.

Instant Green Tomato Salad

A quick green tomato salad for the table is an excellent solution when you want something fresh, spicy and tasty. When you pour hot marinade over the ingredients, the salad will be ready to serve in about 5 minutes. But if you have a little time, let it sit for at least half an hour, the vegetables will be soaked in the marinade and will only become tastier.

Ingredients:

• green tomatoes – 1.8 kg;
• chili pepper – 1 pc.;
• red bell pepper – 4 pcs.;
• parsley, dill - a bunch;
• vinegar 9% - 100 ml;
• garlic – 100 g;
• granulated sugar – 100 g;
• salt – 50 g;
• water – 1 l.

Preparation

1. Chop the tomatoes into slices, pepper into pieces, add chopped herbs and garlic.
2. Stir everything well, pour in the boiling marinade.
3. A simple green tomato salad will be ready to eat right away.

Korean green tomato salad

This Korean-style green tomato salad recipe will appeal to all lovers of spicy oriental cuisine. Korean tomatoes go well with side dishes and various meat dishes. This salad can be prepared for future use, only then you need to put it in jars, sterilize it in a water bath for 15 minutes and roll it up.

Ingredients:

• green tomatoes – 650 g;
• carrots – 1 pc.;
• sugar – 5 teaspoons;
• ground coriander, paprika - 0.5 teaspoon each;
• garlic cloves – 3 pcs.;
• vinegar 9%, salt – 1 teaspoon each;
• oil – 50 ml.

Preparation

1. Green tomatoes are chopped into slices.
2. Grate the carrots and finely chop the garlic.
3. Combine the ingredients, add vinegar and hot oil, knead and remove the green tomatoes from the cold for 12 hours.

The salad from, the recipe for which is presented below, although it may seem very simple, turns out to be very appetizing. If desired, you can add other boiled vegetables to it - beets, carrots, and then it will practically be a vinaigrette. For salad dressing, it is preferable to use aromatic vegetable oil.

Ingredients:

• salted tomatoes – 300 g;
• onion – 100 g;
• boiled potatoes – 300 g;
• oil.

Preparation

1. Potatoes and tomatoes are cut into cubes.
2. Add finely chopped onion, pour in oil and stir.
3. Green tomato salad is ready to serve!

A salad made from fresh green tomatoes is very piquant and appetizing. By adding capsicum and garlic, the dish becomes spicy. If you want the taste not to be too hot, the amount of these components needs to be reduced. The more greens there are in this salad, the tastier it will be as a result.

Ingredients:

• green tomatoes – 1 kg;
• chili pepper – 1 pc.;
• garlic cloves – 7 pcs.;
• oil, vinegar, sugar - 2 tbsp. spoons;
• parsley;
• salt.

Preparation

1. Mix all ingredients except tomatoes in a bowl.
2. The resulting mixture is poured into sliced ​​tomatoes and parsley.
3. Mix well and store the green tomato salad in the cold for a day.

Green tomato and cabbage salad

Cabbage salad with green tomatoes is a spicy and very appetizing appetizer that has a sweet and sour taste, which is achieved by adding apple cider vinegar. The salad goes well with potatoes and meat. You can store it in the refrigerator for up to 2 months. When serving, it is advisable to season the dish with oil.

Ingredients:

• cabbage, green tomatoes – 1 kg each;
• salt;
• pepper, onion – 2 pcs.;
• apple cider vinegar – 250 ml;
• granulated sugar – 100 g;
• black and allspice - 5 peas each.

Preparation

1. The tomatoes are cut into slices, and the cabbage, onions and peppers are finely chopped.
2. The vegetables are combined, salted and stirred.
3. Place a flat plate on the vegetables, place a weight and leave for 12 hours.
4. Add apple cider vinegar, sugar, pepper and simmer over low heat for 10 minutes.
5. Place the green tomatoes in a container, close and refrigerate.

Green tomato salad with rice

A quick green tomato salad with rice is an excellent complete side dish. As soon as the rice becomes soft, the salad is ready to serve, but if you want to save it for future use, then you need to distribute the mass into steamed jars, roll it up, turn it over and wrap it. The product must be stored refrigerated.

Ingredients:

• green tomatoes – 2 kg;
• onions, carrots, peppers – 0.5 kg each;
• salt, granulated sugar - 50 g each;
• oil – 300 ml;
• rice – 200 g.

Preparation

1. Tomatoes, onions and peppers are cut into pieces, and carrots are grated.
2. Mix the ingredients, add rice, sugar, salt, butter.
3. Cook over low heat for 40 minutes.
4. Place in jars and roll up.

A quick salad of green tomatoes with garlic can be served hot or cold. In order for garlic to retain all its beneficial properties and aroma, it is advisable to add it to the dish almost at the very end. When serving, sprinkle the finished salad with chopped dill and parsley.

Ingredients:

• green tomatoes – 6 pcs.;
• onions, carrots - 2 pcs.;
• garlic – 5 cloves;
• dill and parsley - 1/2 bunch each;
• oil – 70 ml.

Preparation

1. Tomatoes are cut into pieces, onions are finely chopped, carrots are chopped into circles.
2. All components are placed in a saucepan, oil is poured in and simmered for half an hour.
3. When the tomatoes become soft, add chopped garlic, stir and remove from the stove.

Green tomato and carrot salad

A salad with green tomatoes is easy to prepare for the table, it turns out moderately spicy and very tasty and aromatic. When the appetizer is marinated, it needs to be stirred periodically so that the vegetables are soaked evenly, and then you need to focus solely on your taste; for some, even after a day, the salad will already seem ready.

Ingredients:

• green tomatoes – 2 kg;
• carrots – 5 pcs.;
• bell pepper – 2 pcs.;
• sugar – 4 tbsp. spoons;
• garlic cloves – 7 pcs.;
• salt – 1 tbsp. spoon;
• vinegar – 50 ml;
• greenery.

Preparation

1. Tomatoes are cut into slices, peppers into strips, carrots are grated.
2. Add finely chopped garlic, salt, sugar, oil, vinegar, and herbs.
3. Add the remaining ingredients, stir and put under pressure in the cold for a couple of days.

The recipe for green tomato salad presented below is unusual in that, along with traditional products, celery root is also added to it. And it is precisely this combination of components that makes the dish very tasty, and due to the fact that vegetables cannot be heat-treated, they retain many vitamins. The regular bite in the recipe can be replaced with an apple bite.

Ingredients:

• green tomatoes – 2.5 kg;
• onion – 250 g;
• sweet pepper – 500 g;
• celery – 300 g;
• garlic – 50 g;
• vinegar, oil - 100 ml each;
• chili pepper – 1 pc.;
• salt, herbs.

Preparation

1. Tomatoes, celery and peppers are chopped into strips.
2. The greens are chopped.
3. Mix the ingredients, add oil, vinegar, salt, chopped garlic and mix.
4. Place the salad in the cold for a day, stirring it occasionally.
5. Delicious green tomato salad is ready to eat.

Winter green tomato salad

“Emerald” salad made from green tomatoes is an excellent preparation that will help diversify your winter diet. To prevent jars of salad from having to be sterilized in a water bath, after sealing they need to be turned upside down and wrapped in something warm until they cool completely. It is better to store the salad in the cold.

Step 1: prepare the vegetables.

Rinse the vegetables, remove the stems and tops, if any. Cut out the stalk of the tomato, peel the seeds from the peppers, remove the peel from the carrots, and remove the peel from the onion.


After washing and peeling, take a medium grater (or Korean carrot grater) and grate the carrots on it. Cut the bell peppers into thin strips. Chop green tomatoes into thin slices. Cut the onion into feathers or half rings; if the onion is small in size, you can cut it into rings.

Step 2: mix vegetables.

Place tomatoes, carrots, bell peppers and onions in one container, add granulated sugar, salt, pour in vegetable oil and vinegar. Mix everything thoroughly.

Step 3: stew the green tomato salad.

Place the green tomato salad over medium heat and, stirring all the time, bring it to a boil. Then reduce the power slightly and continue to simmer the salad until the tomatoes begin to change color, that is, about 15-20 minutes. Don't forget to stir the vegetables frequently.
Important: While the green tomato salad is being prepared, you will have time to prepare the container; to do this, sterilize the glass jars and lids in any way convenient for you.

Step 4: prepare green tomato salad for the winter without sterilization.

You need to prepare green tomato salad immediately after cooking, as soon as you remove it from the heat. Immediately place the vegetables in clean glass jars, wrap the lids tightly and, wrapping them in a blanket or blanket, leave at room temperature overnight. Only after the contents of the jars have cooled can they be put away in a dark, cool place, the same place where you store other preparations for the winter.

Step 5: Serve the green tomato salad.

Green tomato salad is a great winter appetizer. Always by the way, whether for a festive table or an ordinary one. Serve it with meat, fish, boiled or baked potatoes, or just like that. All this will be very tasty. Such a bright and tasty salad will not leave anyone indifferent.
Bon appetit!

For spiciness, you can add finely chopped hot peppers, a couple of black peppercorns or a few cloves of garlic to this salad.

It is best to use refined vegetable oil for preparing this salad.

Good afternoon dear friends. Sometimes it happens that at the end of the season there are a huge number of unripe tomatoes left in the garden beds. And looking at this picture, I think that many people’s hearts are bleeding. Well, it’s a shame to leave tomatoes, even green ones, to spoil. How much effort and labor was invested in raising them.

But I hasten to please you, even from green tomatoes you can make an excellent salad for the winter. So not even one green tomato will go to waste, we’ll put everything into action. You can safely pick green tomatoes from the garden beds and prepare winter salads for the winter. The recipes are truly worthy of your attention and there are some that are simply finger licking good. I think that many have heard about such recipes or perhaps even tried them, but they did not dare to cook them themselves. Now this moment has come and it’s time to prepare a delicious salad for the winter from green tomatoes.

At the end of the summer season, there is already so much prepared that there is nowhere to put it, but you still don’t have such a salad. The salad turns out very tasty. You will especially like it as a pleasant snack. Men will appreciate your efforts at the festive table.

Ingredients.

Green tomatoes 2.5-3 kg.
1 head of garlic. (more can be done if desired)
0.5 cups 9% vinegar.
150 ml. vegetable oil.
125 salt.
125 sugar.

Cooking process.

1. Wash the collected tomatoes thoroughly and sort them for spoilage. Then cut each into 7-8 pieces.
2.Pass the garlic through a press.
3. Place the chopped tomatoes in a saucepan, add garlic, salt, sugar, vinegar and vegetable oil. And mix well. Leave for 20-30 minutes for the vegetables to marinate.
4.After marinating, the salad can be placed in sterilized jars and covered with lids. This salad can also be served immediately as an appetizer at the table.

Incredibly delicious green tomato salad recipe

Bon appetit.

A simple recipe for green tomato salad for the winter

With the arrival of autumn, the marathon of preparing salads and twists does not stop, but simply moves to a new level. In the fall, you can continue to prepare salads from green tomatoes or cook them. In September, some varieties of pears ripen, and you can also make jam from them. But we will talk about green tomato salad.

Ingredients.

3 kg green tomatoes.
1.5 kg. Carrots.
1.5 onions.
300 ml. sunflower oil.
250 ml. table vinegar.
3 tablespoons of salt and the same amount of sugar.
2-3 bay leaves.
A pinch of peppercorns.
Allspice black pepper to taste.

Cooking process.

1.Wash and cut into 7-8 pieces
2. Three carrots on a grater.
3.Chop the onion into small cubes.
4.Place all ingredients in a bowl, add spices, vinegar, sunflower oil. Stir and leave for an hour. Stir every 15-20 minutes.
5.Next divide into jars. Place the jars in a saucepan with warm water, cover with lids and sterilize for 30 minutes.
6.After screwing the lid on tightly, stack the jars upside down and wrap them up. Keep the jars in this position until they cool completely.
7.Afterwards you can transfer it to a cool place for long-term storage.

Green tomato salad recipe without sterilization

The salad is prepared simply and tasty, so in the fall I think you will also need this simple recipe for a quick salad for the winter from green tomatoes.

Ingredients.

Carrots 1 kg.
Onion 1 kg.
Green tomatoes 2.5-3 kg.
Bell pepper 1-1.5 kg.
Coarse salt 100 gr.
Sugar 100 gr.
Vegetable oil 250 ml.
Table vinegar 100 ml.

Cooking process.

So let's start preparing the salad.
1. The tomatoes are washed, sorted and everything that might not be to your liking is cut out, namely dark spots and signs of spoilage. After this, cut the tomatoes into circles, and then divide the circles into quarters.
2.Cut the carrots into thin slices.
3.Bell pepper strips. After removing the tails and seeds first.
4.After collecting all the ingredients except vinegar in one large saucepan, mix and leave for 15-20 minutes. This time is needed for the vegetables to release their juice.
5.The next step is to put the pan on the stove and after boiling, cook our salad for 15-20 minutes over low heat.
6. 3 minutes before turning off, pour in vinegar and stir.
Turn off the heat under the pan and carefully place the salad in sterile jars. It is better to take small jars up to 1 liter.
7. This salad stores very well even at room temperature and retains its taste and aroma for a long time. Bon appetit.

Instant spicy green tomato salad for eating

You can also prepare a salad of green tomatoes not for long-term storage, but to serve it when ready. The percentage of spiciness can be adjusted according to your taste preferences.

Ingredients.

Green tomatoes 1 kg.
1 hot pepper.
2-3 bell peppers.
3-4 cloves of garlic.
Half a bunch of parsley and dill.
2 tbsp. spoons of vegetable oil.
2 tbsp. spoons of table vinegar.
2 tbsp. spoons of sugar.
1 tbsp. spoon of salt. (we take coarse salt).
3-5 peas of allspice black pepper for flavor.

Cooking process.

1.Cut the tomatoes into slices.
2.Remove the seeds and tail from the hot pepper.
3.Next you will need to grind the following ingredients in a blender or meat grinder: hot and sweet peppers, garlic, and all the herbs.
4.Pour vegetable oil, salt, sugar, ground peppercorns and vinegar into the resulting slurry. Stir until the salt and sugar are completely dissolved.
5.You can warm it up a little, but then pour in the vinegar after removing it from heating.
6. Pour this dressing over the green tomatoes and mix well. Let it brew for about a day and you can serve.
7.This salad can also be put into jars and closed for the winter. It turns out very unusual and tasty. Bon appetit.

Green tomato and cabbage salad recipe

Ingredients.

Green tomatoes 2 kg.
Cucumbers 2 kg.
Fresh cabbage 1.5 kg.
Sweet pepper 2 kg.
Onion 500 gr.
Garlic 1 head.
Vinegar 100 ml.
vegetable oil 2 tablespoons per 1 liter of prepared salad.
Greens to taste.

Cooking process.

1. Cut the tomatoes into slices.
2. Pepper and carrots in strips.
3.Cut the onion into small cubes.
4. Finely chop the greens and cabbage.
5. Place the chopped ingredients in a saucepan, add salt, sugar, chopped garlic, vegetable oil. 6. Stir and leave at room temperature for 2-3 hours.
7.After the salad has steeped, it will give a lot of juice. We take sterile jars and place the salad in the jars almost to the top, but leave room for the resulting brine.
8.Cover with lids and place in a saucepan with warm water and sterilize the salad for 20-30 minutes. Then we seal the lids tightly using a special key.
9.After cooling, the salad can be transferred to a cool place without sunlight for long-term storage.