home→Diseases→ Green tomatoes with carrots for the winter. Green tomato salad for the winter

Green tomatoes with carrots for the winter. Green tomato salad for the winter

It happens that when cooking, 5-7 kilograms of fruit remain. Usually we take them with a margin, adjusted for spoiled or crushed tomatoes. It's OK. Of these, we will prepare and preserve a very tasty green tomato salad for the winter.

This appetizer salad will decorate any table.

The recipe for the green tomato salad I offer differs from many similar salads in that the vegetables are not boiled, but are put in fresh jars. And then they are sterilized for 30-35 minutes.

Onions, carrots and sweet bell peppers remain crispy like fresh. Using this technology, we prepared and. Excellent result.

The weight of the finished product will be approximately 5-6 liter jars

Total cooking time: 3 hours.

Preparation time: 1 hour

Cooking time: 2 hours.

To prepare a green tomato salad for the winter, we need:

green, brown tomatoes 3 kg., already cut,

bow 3-4 big heads,

sweet bell pepper 5-6 pieces,

carrots 3-4 pieces, large,

vegetable oil 1 glass

apple cider vinegar 4-5 percent 0,5 glasses, you can table,

salt 1 tablespoon

sugar 1 cup.

How to make green tomato salad

Onions and carrots are peeled.

We cut the stalks of sweet bell pepper and remove the seeds.

Thoroughly wash tomatoes, peeled onions, carrots and sweet bell peppers in running water.

We use tomatoes in the salad, both healthy and slightly spoiled or pecked by birds. Anyway, cut off the damaged places.

We chop the carrots as for or rub on a coarse grater.

The more onions in this salad, the tastier. And it will crunch on your teeth like fresh.

We cut the onion into half rings, put it in a large wide dish, attach it to the shredded carrots.

Cut sweet bell pepper into strips, add to shredded carrots and onions.

Cut the tomatoes into rings or slices.

To have a harmony of taste, there should be 3 kg., Cut into slices of tomato, no more, no less.

We put all the ingredients for the salad in a wide bowl and add 1 cup of sugar, 1 cup of vegetable oil, 0.5 cups of apple cider vinegar, 1 tablespoon of non-iodized table salt.

Gently mix all the salad ingredients.

Leave the green tomato salad to infuse for 15-20 minutes.

In the meantime, our green tomato salad is infused, let's prepare 6 liter jars.

Be sure to wash the jars and sterilize them with lids in boiling water.

Before laying the salad in jars, mix it again.

The salad is ready to eat.

But we have a goal to prepare it for the winter.

Canned green tomato salad for the winter

Arrange green tomato salad in jars.

The remaining juice in the salad bowl is evenly poured into jars.

Cover jars with sterilized lids.

We cover the dishes in which the jars of salad are sterilized with a lid.

We sterilize green tomato salad in liter jars, over low heat, in boiling water for 30-35 minutes.

Then we roll up our delicious salad in jars with lids, turn the jars upside down, wrap them with a blanket.

That's all. As you can see, nothing complicated. It turned out 6 liter cans of excellent canned salad.

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

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

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

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

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

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

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

Spicy green tomato salad with garlic

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

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

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

We thoroughly wash the greens in a large amount of water, shake off droplets from the leaves and cut them finely. Chop the peeled garlic with a knife into small cubes or pass through a press.

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

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

Korean green tomato salad

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

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

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

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

Salad "Hunter"

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

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

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

Read also: Salad with crackers and beans - 5 new recipes

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

Salad "Danube" of vegetables and green tomatoes

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

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

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

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

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

Green tomato salad with rice

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

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

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

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

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

Caviar from green tomatoes

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

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

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

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

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

Read also: Salad with beef tongue - 8 simple and delicious recipes

Green tomato salad without cooking

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

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

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

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

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

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

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

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

Spicy green tomato salad

Appetizing spicy vegetable salad with green tomatoes is prepared without sterilization

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

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

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

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

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

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

Green tomato salad can be prepared both for direct consumption and as a preparation for the winter. Unripe fruits give it a special unique taste.

Green tomatoes - 1 kg
onion - 300 g
Bulgarian red pepper - (weight of peeled pepper) 300 g
garlic - 50 g
hot pepper - ½ - 1 pc.
hops-suneli, ucho-suneli - 1 tsp each
cilantro - 1 bunch
9% vinegar (or 5% wine vinegar) - 50 ml (or 90 ml)
sunflower oil - 100 ml
salt 1 tbsp +1 tsp

I made a tomato for 1 kg (I have so many left after salting), so it will not be difficult to count for a larger number. I got about 2 liters of ready-made salad.

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

I cut the onion into thin half rings, the pepper into thin strips. Finely chop the garlic and cilantro.

Add all the chopped vegetables, dry spices, 1 tsp to the squeezed tomatoes. salt with a small slide, mix well. Then pour in the vinegar and oil. Put the salad in a saucepan (I did it in a 3-liter can), compact, cover with a plate and put a small load (a jar of water, I put 0.5 l).

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

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

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

Recipe 2: Delicious Green Tomato Salad with Nuts and Garlic

Green tomatoes - 3 pieces
Nuts - 200 Grams
Onion - 1 Piece
Garlic - 3-4 Cloves
Fresh herbs - To taste (parsley, cilantro)
Spices - To taste (fenugreek, hot pepper, coriander, salt)
Vegetable oil - 1 Art. a spoon
Vinegar - 6 Art. spoons
Salt - to taste

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

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

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

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

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

- green tomatoes - 3 kg
- carrots - 1.5 kg
- onion - 1.5 kg
- salt - 100 g
- sugar - 150 g
- vegetable oil - 300 g
- vinegar 9% - 60 g per 1 liter of juice
- pepper, bay leaf - to taste

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

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

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

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

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

Recipe 4: Green Tomato Garlic Salad

green tomatoes - 1 kg
garlic - 1-2 cloves
fresh parsley - 20 g
sunflower oil - 1 tbsp. l.
table vinegar - 1 tbsp. l.
sugar - 2 tbsp. l.
a mixture of peppers - 2-3 g
chili pepper - to taste
salt - 1 tbsp. l.

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

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

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

4. Sharp Bell pepper wash, dry, remove the stalk and seeds, chop (pass through a press or finely chop with a knife).

The amount of this product is up to you. If desired, hot pepper can be replaced with red ground pepper or not added at all.
5. Add chopped garlic, hot peppers, sugar, salt, pepper mixture and table vinegar to a bowl with tomatoes. Mix the vegetable mass well so that the sugar and salt crystals are completely dissolved.

6. Add sunflower oil and chopped parsley to the salad, mix again, close the bowl with tomatoes with cling film (or a lid) and place in the refrigerator for 1-2 days. To prepare this salad, it is desirable to use refined sunflower oil.

7. After 1-2 days, remove the bowl of salad from the refrigerator, mix the food, transfer to a salad bowl and serve.

To prepare this salad, I recommend using hot red peppers. It is in this case that the food will look brighter and more appetizing. In addition to parsley, you can use any other herb you like, such as dill or celery. At the same time, greens can be added both during the cooking process and immediately before serving.

Recipe 5: cooking green tomato salad in a slow cooker

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

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

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

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

Wash the bell pepper and cut into strips.

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

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

We cook on the “stewing” mode for 1 hour, salt, add a little sugar. During cooking, the vegetables will release a lot of juice, if you don’t like it, you can evaporate and lightly fry the vegetables in the “frying” mode.

After the time has passed, the salad is ready. Bon Appetit!

Recipe 6: Green Tomato and Pepper Salad

1 kg of green tomatoes, you can take slightly pinkish or yellowish, but always firm, I only had green ones,
1 pod of hot red pepper,
1 head of garlic
sugar - 2 table. spoons,
vinegar 9% - 2 tablespoons,
vegetable oil - 2 tablespoons,
salt - 1 tablespoon,
parsley optional.

In a bowl, mix salt, sugar, vegetable oil and vinegar, add finely chopped pepper, garlic, squeezed through the garlic or also finely chopped. Stir until salt and sugar dissolve.

Cut tomatoes into slices

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

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

Recipe 7: Green Tomato, Carrot, Garlic Salad

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

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

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

according to the recipe, all vegetables should be stewed at once, without frying, but because I don’t really like “boiled onions”, I fry it first until golden brown, then add carrots, lightly frying tomatoes last.
Serve with meat or simply eat with fresh bread.

Recipe 8: Green Tomato and Cucumber Salad

cucumbers - 2 kg;
green tomatoes - 2 kg;
vegetable oil - ½ cup;
sugar - ½ cup;
table vinegar - to taste;
mustard - 1 tbsp;
table salt - 1.5 tbsp;
ground black pepper - ½ tsp;
garlic - 4 cloves.

Wash vegetables thoroughly and cut into large pieces. Put them in a deep saucepan, add sugar, salt, pepper, mustard and garlic. Pour in table vinegar and vegetable oil. Mix everything and leave for 4-5 hours.

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

Recipe 9: Green Tomato Salad with Cabbage

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

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

Yield: 1 liter of ready-made salad.

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

It is very good to serve such a salad as an appetizer for boiled potatoes, baked meat or poultry. And a jar of salad can be stored in the refrigerator for up to 3 months.

Recipe 10: Quick Green Tomato Salad

I have been preparing green tomato salad according to this recipe for about 20 years. The whole family loves it, the salad is very tasty and fragrant, a bit like stuffed green tomatoes, but it's easier to cook. Minimum ingredients, quick preparation and amazing taste!

A quick green tomato salad can be served at the table within an hour or two after preparation. You can store in the refrigerator for more than a month, this salad is also suitable for conservation.

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

For the marinade you will need:
water 1 liter;
vinegar 9% - 100 ml;
salt - 50 ml;
sugar 100 ml.

boil water, add salt, sugar, vinegar, let it boil and remove from heat - the salad marinade is ready!

Wash tomatoes and cut into small pieces.

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

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

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

Pour marinade over salad.

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

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

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". Therefore, experienced housewives 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 the body's metabolic processes. 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 - 23 kcal per 100 g of raw product. 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.

Canned vegetables can also be harmful. 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 . The container is needed for salads both with sterilization and instant cooking. 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 of canned food during cooking or pouring into glass containers.

It is very convenient to use an autoclave in home canning. 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.

In the microwave. At the bottom of a clean and undamaged container, pour a little water (two fingers). IN vertical position put it in the microwave. 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.
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.
In a steamer. We put the banks upside down and turn on the “Cooking” mode.
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 are washed in soda or soapy water, rinsed 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 people 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

We cut the vegetables into four or six parts, depending on their size.
Grind peppers, garlic in a meat grinder.
We mix all the components.
After boiling, cook over low heat for 30 minutes.
We lay out in clean jars, twist the lids.
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

Washed clean tomatoes cut into large slices.
We rub the carrots coarsely, chop the onion with medium half rings.
Mix vegetables in a saucepan, sprinkle with salt. We leave to infuse for four hours.
After the required time has elapsed, add sugar, spices, sunflower oil and vinegar.
Cook over low heat for one hour, stirring occasionally.
We lay out the mixture in containers, pour the brine that remained in the pan.
We roll it up, turn it over on the neck and warm it.
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 of the festive 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

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

Very fast garlic

Peculiarities . A spicy green tomato salad 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

Finely chop the garlic, cut the tomatoes into medium slices.
Mix vegetables, add the rest of the ingredients. We leave to infuse for three hours.
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 for the correct preparation of a 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

We wash all vegetables. We remove the excess - the stalks, seeds, spouts, tails.
We cut the tomatoes into quarters or into six slices, onion and pepper - into halves of the rings, cucumbers - into circles.
In a large container (more than 5 liters), we put the prepared products, add salt, sugar. For piquancy, we can use bay leaf, peppercorns. Set aside the salad mixture for two to three hours to infuse.
Pour mixed vegetables into sterilized jars, pour vinegar, brine remaining in the container.
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.
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 green tomato salad, any 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 of hot chili pepper;
100 ml of vinegar;
four large spoons of salt and sugar.

Cooking

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

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

Grind carrots, cucumbers into thin sticks, onions, peppers, tomatoes into small squares.
Shred the cabbage finely, crush the garlic, chop the greens.
We leave the mixed mixture until it starts up the juice.
We heat, but do not boil. Add vegetable oil, salt and vinegar to a warm salad.
We lay out in jars, sterilize for 30 minutes.
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

We cut vegetables.
We make dressing from spices and seasonings. Pour over the salad mixture, mixing thoroughly. We leave to infuse for two hours.
Cook after boiling for 20 minutes.
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.

You can preserve not only ripe tomatoes, but also green ones. Green tomato salad for the winter is worth a try for every housewife. All of them have an interesting, moderately piquant taste: some are spicier, some are sour, some are sweeter. We offer our readers 7 best recipes to choose from.

"Real jam"

What you need:

green tomatoes - 1500 g;
carrots, onions - 500 g each;
vegetable oil - 0.25 l;
water - 50 ml;
granulated sugar - half a glass;
salt - a tablespoon;
apple cider vinegar - 50 ml.

How to cook:

Cut the tomatoes into medium-sized slices, the onion into half rings, grate the carrot.
Put vegetables in a saucepan, mix with all ingredients except vinegar. Let it brew for two hours.
Boil on low heat for half an hour, pour in the vinegar, stir, after a couple of minutes, remove from heat and arrange in sterilized jars.
Seal the jars, turn over, cover with a padded jacket. When they cool down, put them in the pantry for the winter.

This salad will appeal to those who prefer slightly sweet, not spicy snacks.

Danube salad

What you need:

green tomatoes, sweet peppers - 1000 g each;
cucumbers - 1500 g;
onion - 500 g;
vegetable oil - 0.2 l;
table vinegar - 50 ml;
sugar - 100 g;
salt - 40 g;
hot capsicum - 1 pc.

How to cook:

Cut the tomatoes into slices, onions into half rings, peppers into strips, cucumbers into semicircles.
Mix with the rest of the ingredients, bring to a boil, boil for 10 minutes and put into sterilized jars, lightly tamping.
Roll up, let cool upside down under a quilt, put away for the winter.

The salad is sweet and spicy at the same time. Lovers of bell peppers and hot peppers will love it.

Korean green tomato salad

Korean green tomatoes

What you need:

green tomatoes - kilogram;
sweet pepper - two kilograms;
table vinegar, vegetable oil - ¼ cup each;
parsley - a bunch;
garlic - 3-4 cloves;
salt - 20 g;
sugar - 40 g,
red pepper (ground) - 5 g.

How to cook:

Cut all the vegetables into small cubes, finely chop the parsley and garlic.
Mix with the rest of the ingredients, put in the refrigerator.

This spicy salad reminiscent of the taste Korean snacks, in the refrigerator can be stored until winter.

"Flower-seven-flower"

Green Tomato Salad with Vinegar

What you need:

green tomatoes - 2000 g;
sweet pepper, onion, carrot - 1000 g each:
vegetable oil, table vinegar - 0.25 l each;
sugar - 150 g;
salt - 50 g;
water - half a liter.

How to cook:

Grate the carrots, cut the rest of the vegetables arbitrarily, optimally - into strips.
Mix everything except vinegar, put on fire and boil for a quarter of an hour after boiling.
Pour in the vinegar, stir, turn off the stove.
Arrange in jars that need to be sterilized beforehand.
Seal tightly with lids. After cooling under a winter blanket, put it in a cool place.

Lettuce keeps well all winter. Has a sour taste.

"Watercolor"

What you need:

unripe tomatoes - 4000 g;
sweet peppers, onions, carrots - 1000 g each;
garlic - 20 cloves;
greens of dill and parsley - in a bunch;
vegetable oil - half a liter;
sugar - a glass,
salt - half a glass.

How to cook:

Cut carrots and tomatoes into circles, onions and peppers into half rings, finely chop the greens.
Pass the garlic through a press, mix with the rest of the vegetables.
Heat the oil and pour over the hot vegetables, after adding sugar and salt.
After 6 hours, arrange in jars (they should already be sterilized).
Sterilize lettuce jars for 20 minutes, close tightly with lids, turn over.
After cooling under a warm blanket, remove the snack for the winter.

Unlike most green tomato salads, which are prepared without sterilization, this one requires sterilization, but the vegetables in it remain almost fresh in taste. Another plus is the absence of vinegar in the composition.

"Hunting"

What you need:

cucumbers, green tomatoes, peppers and white cabbage - 0.5 kg each;
onions and carrots - one by one;
garlic - two cloves;
dill and parsley - 5 branches each;
sunflower oil (refined) - 100 ml:
vinegar essence - 10 ml per liter jar.

How to cook:

Chop the vegetables, squeeze the garlic, add salt, sugar, chopped greens, butter, leave for 6 hours.
Heat up, without bringing to a boil, arrange in jars, pour the right amount of vinegar essence into each.
Sterilize jars for 20 minutes, seal.

Salad prepared according to this recipe is very useful, it strengthens the immune system well, which is especially important in winter.

"Kiss of the Cobra"

What you need:

green tomatoes - 1 kg;
chili pepper - 1 pod;
garlic - 1 clove;
acetic acid 9% - 50 ml;
salt and sugar - one and a half tablespoons.

How to cook:

Finely chop or mince tomatoes, peppers, garlic.
Mix with the rest of the ingredients.
After an hour, boil for five minutes.
Fill sterilized jars with a snack, preferably small ones. Screw on boiled lids.

The appetizer turns out to be burning, like a kiss of a cobra. Lovers of spicy food will love it.