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.
A real housewife can make a real culinary masterpiece out of any product. Surely everyone knows that tomatoes without sun will not acquire the desired color. In the shade, green fruits will remain green, but this is not a reason to throw them away. In this form they are definitely not suitable for eating, but if you preserve them, they will turn out very appetizing.
Eh, what kind of winter can there be without summer preparations? It takes a lot of work during the warmer months to be able to enjoy canned food in the winter. If you want to cook unripe tomatoes in a jar for the winter, you should definitely know the canning recipe. This task is quite difficult, but it is better to push yourself and stock up for the winter than to throw away whole tomatoes.
Salad with green tomatoes, garlic and pepper
This cooking method is in great demand in the Caucasus. The appetizer will be in perfect harmony with the meat dishes that are prepared in Georgia for any holiday.
Ingredients:
- unripe tomatoes 1.5 kg.
- pepper 0.3 kg.
- garlic 2 medium heads.
- refined oil 100 ml.
- small onion 3 pcs.
- vinegar 9% 85 ml.
- seasonings
- greenery.
- salt to your taste, but not less than one tbsp.
Preparation:
Wash the tomatoes and cut them into slices. Transfer to a deep bowl and mix with salt. Press down with a plate so that the tomatoes release their juice, and put in the refrigerator for several hours. Afterwards we remove the resulting liquid.
Peel the onion and chop finely. Fry it with spices in a closed frying pan for about 4 minutes over moderate heat. Then add the pepper and move the whole mass to the tomatoes, pour out the oil as well. Chop the greens, add garlic to the tomatoes, and stir.
The vinegar must be boiled and then poured over the vegetables. Fill the vegetable mixture, put it in a cool place, wait until the tomatoes marinate. After 48 hours, the salad will be completely ready. Don't forget to stir the contents a couple of times a day.
Green tomato and cucumber salad
Delicious vegetable salad for the winter.
Ingredients:
- cucumbers 1 kg.
- green tomatoes 0.5 kg.
- zucchini 0.5 kg.
- apples 0.5 kg.
- garlic 200 g.
- refined oil 100 ml.
- granulated sugar 50 g.
- tarragon 50 g.
- apple cider vinegar 100 ml.
- salt at least 40 g.
Preparation:
We wash all the fruits and chop them into small pieces. Remove the core from the apples and cut into slices. Peel the garlic and chop it smaller, do the same with tarragon. Mix the ingredients in a large bowl, add salt, sugar, refined oil and vinegar. Mix the mixed vegetables thoroughly.
We put it on the fire and wait until the ingredients boil, then keep it on the stove for about 10 minutes. Immediately distribute the salad into jars and roll it up hot.
Spicy salad with green tomatoes
If you are a fan of spicy sensations, then prepare a salad for the winter using this recipe. Be sure that someone in your family will definitely like this dish.
We will need:
- sweet pepper 1.2 kg.
- green tomato 2.5 kg.
- garlic 0.3 kg.
- hot pepper 300 g.
- parsley 300 g.
For the marinade:
- red tomatoes 2 kg.
- refined oil 2 cups.
- vinegar 5% 1 tbsp.
- sugar 200 g.
- salt 130 g.
Preparation:
We wash the vegetables and let them dry. Unripe tomatoes should be cut into 2 parts. If the fruits are large, then divide into quarters. Remove the seeds from 2 types of peppers and cut them into strips. Press the garlic through a press. Chop the parsley.
Cut the red tomatoes for the marinade and place them in a container that is resistant to high temperatures. Add oil, vinegar, sugar and salt.
Place the pan on maximum heat; as soon as the contents boil, keep it on the stove for about 2 minutes. Add chopped vegetables and herbs to the marinade. The mixture should boil for 15 minutes, don’t forget to stir. After cooking, the salad should be placed in jars and rolled up immediately. We wrap the jars and place them upside down. Tomatoes should be stored in a dark place.
Korean green tomatoes: the most delicious recipe
Turning green tomatoes into an appetizing salad is not difficult at all. Thanks to this method, you can enjoy canning during the cold season. A salad with lots of vitamins comes in handy in winter, when fresh vegetables are nowhere to be found.
Ingredients:
- sweet pepper 2 pcs.
- green tomatoes 1 kg.
- garlic 1 small head.
- refined oil 50 ml.
- vinegar 9% 50 ml.
- red pepper (if you like).
- greenery.
- sugar 50 g.
- salt at least 30 g.
Preparation:
Wash the vegetables and chop them into thin slices. We wash the pepper, remove the seeds, and cut into strips. Finely chop the greens. Chop the garlic with a knife, but it’s better to use a garlic clove. Pour oil and vinegar over vegetables. Mix the mixture, then add salt, add sugar and mix again. Fill the container with assorted vegetables and seal it. Place in the refrigerator overnight. You can take a sample from the dish now, or leave the jars for the winter.
Video recipe:
Bon appetit!
Salad with green tomatoes and bell peppers
An appetizing vegetable salad that contains many useful substances.
Ingredients:
- bell pepper of all colors 1 kg.
- green tomato 2 kg.
- onions 1 kg.
For the marinade:
- refined oil 1 tbsp.
- vinegar 9% 1 tbsp.
- granulated sugar 80 g.
- warm water 300 ml.
- coarse salt 50 g.
Preparation:
We wash all the fruits and start cutting. We cut the tomatoes into large slices, make half rings from the onion, and divide the pepper into about 6-7 parts.
Let's start preparing the marinade. Pour water into a bowl, add salt and sugar. Pour in the vinegar and refined oil and stir. Pour vegetables into the marinade, mix the mixture, and close the pan. Let the vegetables stand for 120 minutes.
As soon as the time is up, put the mixture on the stove. Wait until it boils, then reduce the heat and continue cooking the mixture for 10 minutes.
You can safely fill the jar with an appetizing salad and store it until the coldest time. That's when it will be on the table on time.
Delicious salad with carrots and green tomatoes
Ingredients:
- green tomato 3 kg.
- carrots 1.5 kg.
- onion 1.5 kg.
- granulated sugar 150 g.
- coarse salt 100 g.
- refined oil 300 g.
- black peppercorns 5 pcs.
- vinegar 9% 60 g.
- bay leaf 5 pcs.
Preparation:
Wash the tomatoes, remove the green part, and chop them into cubes. We peel the washed carrots and grate them on a large grater. If the onion is large, then cut it into half rings, make smaller onions into rings.
We look for deep dishes, add vegetables, and salt them well. We keep it in this state for at least 10 hours. The juice that forms during this time should be poured into another container, it will be used as a marinade.
Add refined oil, vinegar, sugar to it and put it on the stove. In the process, add bay leaf and peppercorns. Bring the mixture to a boil, stirring regularly. Pour the boiling marinade into the vegetable mixture and stir.
Place the salad on medium heat and cook for about 40 minutes. To prevent vegetables from sticking to the bottom, stir the contents often. As soon as you complete the process, do not wait and fill the container with the finished product. Place the jars upside down and cover them with a blanket. After complete cooling, remove to a cool room. We are waiting for winter to take the sample.
Vegetable salad “Eating”
In this recipe we will be filling tomatoes with a variety of vegetables and seasonings.
Ingredients:
- green tomato 3 kg.
- carrots 0.5 kg.
- bell pepper 0.5 kg
- a couple of heads of garlic.
- greens (parsley, dill) 1 bunch each.
- horseradish leaves 2 pcs.
- ground black pepper 1 tbsp.
- vinegar 9% 1 tbsp. on the jar.
- salt one tsp
- sugar one tbsp.
For the brine you will need 1 liter of water and 1 tbsp. salt.
Preparation:
We wash the fruits along with the herbs. Peel the garlic and pass it through a garlic press. We cut the seeds from the pepper, cut it into pieces, and grate the carrots. We make a small cut on top of the tomatoes to remove the pulp with a teaspoon. Then we cut it into small cubes and mix with sugar, garlic, salt and pepper.
We fill the tomatoes with crushed products. Fill the container with tomatoes, put greens between the layers. Add 1 tbsp vinegar to each jar.
Bring water to a boil, add salt. Fill the container with vegetables with brine. We sterilize for 20 minutes, then seal with lids. Place the jars upside down, wrap them up and wait until they cool completely. After this, place it in a cool, dark place for storage.
Hunter's salad with cabbage
A delicious vegetable dish that will be an excellent addition to a side dish. It will be especially appetizing with mashed potatoes.
Ingredients:
- green tomato 200 g.
- cucumber 200 g.
- white cabbage 300 g.
- sweet pepper 200 g.
- carrots 100 g.
- one clove garlic.
- greens one sprig at a time.
- sunflower oil 2 tbsp.
- onion turnip one head.
- salt to your taste.
Preparation:
We wash the vegetables and let them dry. We cut the tomatoes into small cubes, the peppers into larger pieces (we first remove the seeds), turn the carrots into strips, and do the same with cucumbers. Chop the cabbage even larger.
Place the assorted vegetables in a container, add garlic and salt the mixture. Let it brew for about 60 minutes. We put them on the stove and don’t let them boil. When warm, add oil and bite.
Mix the contents and place them in containers, cover with lids. After 10 minutes of sterilization, we seal the salads and turn the jars upside down and wrap them up. If you follow the recipe, you will definitely get crispy, delicious vegetables.
Pickled green tomatoes in a jar
Tomatoes that remain unripe can be pickled in any way. Today we will prepare a delicious salad with unripe tomatoes, which we will fill with delicious filling.
Ingredients:
- green tomato 3 kg.
- carrots 100 g.
- one head of garlic.
- onion 3 pcs. medium size.
- parsley one bunch.
For the marinade:
- vinegar 9% 2 tbsp.
- sugar 4 tbsp.
- salt 2 tbsp.
- a couple of bay leaves.
- carnation 3 inflorescences.
- black pepper 7 pcs.
- allspice 5 pcs.
Preparation:
Wash the parsley and chop it finely when wet. Peel the carrots and cut into slices. Peel the garlic. All tomatoes should be cut into which carrots, chopped garlic and herbs should be placed. Fill the container with vegetables.
Cut the onions into rings, preferably thicker ones, and place them with the tomatoes. Fill the container with boiling water and leave for 10 minutes. Then pour the liquid into a separate container. Pour boiling water over the vegetables again. Add salt, sugar, seasonings to the cooled liquid, bring to a boil, do not reduce heat for another 10 minutes. Turn off the stove and add vinegar to the marinade. We empty the jars of liquid and pour in new boiling marinade. We seal the container.
We wrap the jars, first placing them upside down.
Winter salad without sterilization
Many people remember how quite recently almost all housewives sterilized jars filled with food. This is a rather long and inconvenient process. It’s better to sterilize the containers in advance so that you can simply roll up the salad.
Ingredients:
- green tomatoes 6 kg.
- carrots 1 kg.
- bell pepper 1 kg.
- hot pepper 2 pods.
- onions 1 kg.
- garlic 3 heads.
- salt 120 g.
- sugar 120 g.
- vinegar 9% 250 ml.
- refined oil 230 ml.
- water.
Preparation:
If you don’t want to spend a lot of time chopping vegetables, then use the technique. This way you will get identical and beautiful pieces.
Tomatoes and red peppers should be cut into cubes. You need to pass carrots, garlic and hot peppers through a grater. Combine assorted vegetables in one bowl, pour in refined oil and place on the stove until it boils. Do not rush to pour a lot of water at once, as the tomatoes will release their own juice. While boiling, add sugar, salt and vinegar. Turn the heat to low and cook the vegetables for a few minutes. Immediately fill the container with products and seal it.
Video recipe:
Bon appetit!
Salad of ripe and green tomatoes
Quite a tasty and unusual preparation for the winter that you will like. Surely, many people have both ripe and unripe tomatoes in the summer. So they found a use for them.
Ingredients:
- red and unripe tomatoes 1 kg each.
- sweet pepper 1 kg.
- onion 1 kg.
- garlic 1 head.
- bay leaf.
- allspice and peas.
- gelatin one pack.
- greenery.
- sugar and salt.
Preparation:
Cut the tomatoes, peppers and onions into rings, divide the garlic into small plates. We fill the jar with vegetables one by one, don’t forget about the greens. Be sure to place a bay leaf and pepper in the bottom of each jar. Pour boiling water over the ingredients to release the juice.
Let's start creating the marinade. Stir gelatin in hot water until it dissolves. Pour the liquid from the jars and bring to a boil. Mix with gelatin, keep a little on maximum heat. Pour the finished marinade into jars and seal the containers. We wait for them to cool down, do not forget to turn the container over.
Green tomato caviar for the winter
Nothing brings joy to the table in winter like fresh canned vegetables. It’s worth a little effort in the summer to enjoy your vegetable reserves during the cold season. For example, you can make caviar from green tomatoes!
Today's recipe is quite interesting, thanks to it you will get delicious caviar for the winter. If you don’t have enough unripe tomatoes, you can add ripened tomatoes. If you don't have a meat grinder, you can use a grater. Coriander and basil are excellent seasonings. Parsley can be used as a garnish.
Ingredients:
- green tomatoes 3 kg.
- bell pepper 1 kg.
- carrots 1 kg.
- onion 0.5 kg.
- sugar 100 g.
- refined oil 1 tbsp.
- vinegar 4 tbsp.
- salt one tsp
- ground black pepper one tsp.
Step-by-step preparation:
1.Wash all vegetables: tomatoes, peppers, onions and carrots. Peel the onions, remove the top layer from the carrots, cut into cubes. Remove the seeds from the pepper and cut into small pieces. We divide the tomatoes as desired. We pass the assorted vegetables through a meat grinder.
2. Move the minced vegetables into the pan, add refined oil, salt and pepper. Do not rush to add water, as the vegetables will give juice. During the cooking process, you can add boiled water little by little. Leave the mixture on low heat for about 90 minutes.
3.After cooking for an hour or a little more, add vinegar and sugar. In the meantime, you can sterilize the jars, which is a mandatory step.
4. Fill the container with caviar, cover the jars with lids and seal them. We wrap it in a blanket upside down and keep it in this position until the caviar cools down. We store it in the refrigerator or basement.
Video recipe:
Green tomatoes are not at all an offensive fiasco in the cold summer, but a real godsend for those who love to prepare various salads for the winter. Green tomato salads for the winter have long won well-deserved fame in our families. If you have not prepared such salads before, our recipes and tips will help you prepare delicious green tomato salads for the winter.
In order to prepare green tomato salads for the winter, you will need a standard set of accessories, vegetables (and, of course, green tomatoes!), several recipes and a little patience. For cooking salads, a wide pan or basin is best suited, copper is better, but aluminum will also do. Enameled dishes are not suitable for cooking salads; they burn offensively to the bottom, spoiling the taste and aroma of the dish.
If the recipe involves sterilizing jars of salad, you will need a wide saucepan with a towel on the bottom to prevent the jars from bursting when heated.
For preparing salads, you need to use regular rock salt. Not “Extra”, not iodized, the simplest salt. Otherwise, you risk losing all your workpieces.
It's all about the recipes. There are many of them, so our site has selected the most delicious and uncomplicated ones.
Salad with green tomatoes “Danube”
Ingredients:
1 kg green tomatoes,
1 kg sweet pepper,
1.4 kg cucumbers,
500 g onions,
1 hot pepper,
2 tbsp. salt,
5 tbsp. Sahara,
200 ml vegetable oil,
50 ml 9% vinegar.
Preparation:
Prepare and cut the vegetables: tomatoes into slices, cucumbers into half circles or quarter circles, pepper into strips, hot pepper into small cubes, onion into half rings. Place all the vegetables in a saucepan, add salt and sugar, add vegetable oil and vinegar, stir and place on low heat. Stirring constantly, bring to a boil and cook for 5 minutes. Place the hot salad in sterilized jars and roll up. Turn it over onto a blanket, wrap it well and let it cool for 1-2 days.
Sweet and sour salad of green tomatoes, carrots and onions
Ingredients:
3 kg green tomatoes,
1 kg carrots,
1 kg of onion,
1 stack vegetable oil,
½ cup water,
2 tbsp. salt,
1 stack Sahara,
½ cup 6% vinegar.
Preparation:
Cut the tomatoes into slices, grate the carrots on a coarse grater, cut the onion into half rings. Place all the vegetables in a bowl for cooking salads, add salt, sugar, water and vegetable oil, mix and leave for 2-2.5 hours so that the vegetable mixture releases juice. Stir a couple of times. Then place the bowl with the salad on the fire, bring to a boil and simmer over low heat for 25 minutes. Place the hot salad in sterilized jars, roll it up, turn it over and wrap it until it cools completely.
There is an opinion that sterilized products are stored much better. If you do not have the opportunity to load all your green tomato salads into cool cellars for the winter, it is better to use the following recipe.
Green tomato salad without vinegar (with sterilization)
Ingredients:
2 kg green tomatoes,
500 g carrots,
500 g onions,
500 g sweet pepper (preferably multi-colored),
2 heads of garlic,
1 bunch of greens,
1 stack vegetable oil,
½ cup Sahara,
3 tbsp. salt.
Preparation:
Cut the tomatoes into circles, sweet peppers and onions into half rings, chop the carrots into thin circles. Finely chop the garlic with a knife and chop the greens. Place all the vegetables and herbs in a bowl, mix and leave for 6-7 hours. Add salt and sugar. Separately, heat the vegetable oil and pour it into the bowl with the vegetables. Mix thoroughly and place in sterilized jars. Cover the jars with boiled lids, place in a wide saucepan, fill with boiling water up to the hangers and put on fire. Sterilize from the moment of boiling for 15 minutes. When the time is up, roll up the jars, turn them over, wrap them and leave until cool.
Salad "Bright"
Ingredients:
2 kg green tomatoes,
1 kg of sweet multi-colored peppers,
1 kg carrots,
1 kg of onion,
500 ml water,
250 ml 9% vinegar,
250 ml vegetable oil,
160 g sugar,
3 tbsp. salt.
Preparation:
Wash, peel and cut all the vegetables: tomatoes into slices, sweet peppers into strips, onions into half rings, grate the carrots on a coarse grater. Combine water, oil, salt and sugar in a saucepan to cook salad. Place on the fire, bring to a boil and add vegetables to the pan. Stir, bring to a boil, cover with a lid, reduce heat and simmer for 10 minutes. After time, add vinegar, mix well and place hot in sterilized jars. Immediately roll up, turn over and wrap until completely cool.
We also have recipes for fiery salads that will appeal to all thrill-seekers. The seeds from hot peppers can be left in place to add more bitterness and spiciness to your preparation.
Spicy salad of green tomatoes, garlic and hot peppers
Ingredients:
2-2.5 kg of green tomatoes,
3 large heads of garlic,
2-3 chili peppers,
100 ml table vinegar,
3 tbsp. salt,
3 tbsp. Sahara.
Preparation:
Cut the tomatoes into small slices, pepper into circles, you don’t have to remove the seeds, this will make the appetizer even spicier. Pass the garlic through a press. Combine all ingredients and leave for 30-40 minutes to form juice. Stir, place in sterilized jars so that there is enough juice in each (place in 2-3 jars at once). Roll up the boiled lids. The workpiece should be stored in a cool place.
Green tomato caviar
Ingredients:
3 kg green tomatoes,
1 kg carrots,
500 g onions,
5-7 pods of sweet pepper,
3 pods of hot pepper (to taste),
250 ml vegetable oil,
150 ml mayonnaise,
150 g sugar,
2 tbsp. salt,
2 tsp ground black pepper,
3 tbsp. 70% vinegar.
Preparation:
Pass all vegetables through a meat grinder or chop in a food processor or blender. You don't have to remove the seeds from hot peppers. Add salt and sugar to the mixture, stir and put on fire. Bring to a boil, reduce heat and simmer for about an hour. Stir occasionally to prevent burning. When the time is up, add ground pepper, mayonnaise, vegetable oil and vinegar to the vegetable mass, stir and simmer for another 15 minutes. Place in sterilized jars, roll up, turn over, wrap.
And finally, an interesting salad recipe that combines autumn vegetables and apples.
Salad with green tomatoes “Autumn greetings”
Ingredients:
500 g green tomatoes,
1 kg cucumbers,
500 g apples,
500 g zucchini,
200 g garlic,
100 ml vegetable oil,
50 g sugar,
40 g salt,
100 ml apple cider vinegar.
Preparation:
Cut tomatoes, cucumbers and zucchini into slices or quarters. Cut the apples into slices. Chop the garlic with a knife. Combine all the ingredients in a saucepan for cooking salad, stir and put on fire. Bring, stirring, to a boil, cook for 10 minutes and place in sterilized jars. Roll it up, turn it over, wrap it up.
Try making our green tomato salads for the winter, you definitely won’t regret it!
Happy preparations!
Larisa Shuftaykina
Tomatoes are popular vegetables for canning. Thrifty housewives know many different ways to roll them up for future use. I'm not an exception. For example, I have a large selection of recipes for green tomato salads with photos for the winter - you'll lick your fingers. When the harvest season begins, I open my list. You immediately want to take these notes and cook something, especially at the end of the season when there are a lot of green tomatoes. I usually prepare several jars according to different recipes, choosing the most delicious ones. I prefer making preparations from green tomatoes without sterilization. According to the recipe, it turns out to be rolled up quickly, and the result is simply amazing.
Tip: green tomatoes contain a large amount of solanine, a very dangerous poison for humans. Exposure to high temperature significantly reduces the amount of this substance, so these tomatoes can be consumed only after heat treatment.
Green tomato salad for the winter “You'll lick your fingers”: recipe with photos
I like to prepare a salad for the winter from green tomatoes without sterilization with vinegar. This recipe is especially popular with my family.
Its composition:
- 2.8 kg of green tomatoes;
- 1.4 kg carrots;
- 1.4 kg onions;
- 100 g salt;
- 150 g sugar;
- 300 g vegetable or olive oil;
- 50 g of 9% vinegar per 1 liter of juice;
- A couple of hot peppercorns and 2-3 bay leaves.
Cooking steps:
I chop onions and tomatoes (as for salad), chop carrots on a coarse grater.
I salt the vegetables, mix and leave in a cool room for about 10 hours.
I drain the juice, add sugar, oil, spices and vinegar according to the recipe (the more juice, the more vinegar). I combine the marinade with vegetables and cook, stirring constantly, for about 40 minutes. I put the boiling mixture into jars and seal them.
Advice: the kitchen “loves” neat and clean housewives. Well-washed vegetables and clean equipment help prepare a quality product. Another important point - I make sure to sterilize the jars before use. To do this, I place them in a well-heated oven for a few minutes. I boil and dry lids for preservation before use.
Green tomatoes with onions and bell peppers
I have delicious recipes for cooking green tomatoes with onions and bell peppers:
- 2 kg of green tomatoes;
- About a kilogram of pepper;
- 3 medium sized carrots;
- Half a kilogram of onions;
- 1 tbsp. spoon of salt;
- 100 g sugar;
- Partial glass of vegetable oil;
- Half a glass of 9% vinegar.
Tip: If my green tomato salad recipe includes bell peppers, I try to choose colorful vegetables. Red, orange and green peppers make the preparation bright, because you want to get not only a tasty, but also an attractive product.
I prepare everything quite quickly:
- I grate the carrots on a large-tooth grater and chop the remaining vegetables.
- I combine all the ingredients of the salad and put it on the fire, let it simmer for about 25 minutes.
- I make sure to stir so that they don’t burn, and then put them in jars and close them.
I often take photos of delicious jars before I put them away for storage. You'll be licking your fingers: recipes for green tomato salads for the winter with photos are being updated with new photos. And I compare how the quantity and appearance of my blanks changes.
Salad “Zelentsy with peppercorn” – spicy with pepper and garlic
Canned green tomatoes with garlic are very tasty - for those who like spicy foods. I don’t use other recipes, I have this time-tested one:
- 2.8 kg of green tomatoes;
- 120 g garlic;
- 2 tbsp. level spoons of salt;
- 4 tbsp. spoons of sugar;
- 1 bunch of dill and parsley;
- 2 medium hot peppers;
- 9 tbsp. spoons 9% vinegar;
- A few peas of hot pepper;
- 2-3 bay leaves.
I prepare it like this:
- I cut the tomatoes into medium slices, chop the herbs and hot peppers, grate the garlic on the finest grater.
- I combine everything with spices, sugar and salt, mix it well and put it in a cool place for several hours.
- When the mixture releases juice, put it on the fire. After boiling, boil the salad for 7 minutes.
- I add vinegar a couple of minutes before the end of cooking.
- I put the mixture into jars, seal them and put them under a fur coat to cool.
Advice: immediately after seaming, be sure to turn all canned food upside down and wrap it well in something warm. So they stand until completely cooled, and then I take them out to a dark and cool place.
Korean green tomatoes
A slightly different variation of spicy tomatoes - canned green tomatoes with spices for Korean salads:
- About three kg of green tomatoes;
- 1 kg pepper;
- 0.5 kg carrots;
- Medium-sized onions – 3 pcs.;
- Garlic – 3 small heads;
- 3 teaspoons of spices for Korean salad;
- 2 tbsp. a level spoon of salt;
- 2 medium-sized hot peppers;
- 1 cup of sugar;
- Half a glass. 9% vinegar.
Cooking steps:
- I prepare the vegetables: I cut the onion and bell pepper into half rings, the tomatoes into small pieces, and chop the carrots on a fine grater.
- I chop the garlic and try to chop the hot pepper as finely as possible.
- I combine everything with salt, pepper, oil and vinegar.
- I let it brew for a couple of hours.
- When the mixture releases juice, put it on the fire and cook, stirring constantly.
- After about 30 minutes, I tightly pack the salad into jars, seal and leave to cool.
This video will help you learn the entire cooking process in more detail.
Green tomato salad with rice without sterilization
It makes a wonderful green tomato salad for the winter if you prepare it with the addition of rice. In winter, I open the jar - and not just a salad is ready, but a full-fledged second course. According to the recipe, such preservation is prepared without sterilization. We will need:
- 2 kg of green tomatoes;
- 0.6 kg pepper;
- 0.6 kg carrots;
- 0.6 kg onions;
- 50 g salt;
- 100 g sugar;
- 0.5 cups vegetable or olive oil;
- 1 cup rice.
I do it like this:
- First, I soak the rice for about 2 hours.
- Now it’s time to chop the vegetables: I chop the peppers, onions and tomatoes, and grate the carrots on a grater with large teeth.
- I mix everything with rice, salt and sugar.
- I add oil and let it cook for 35 minutes until the rice is cooked.
- I place the finished salad in jars. All that remains is to close it, cool it and put it away for storage.
Tip: if the recipe calls for boiling green tomatoes before canning (I usually do this before sterilization), I try to cook them over low heat. Tomatoes are very tender; from a strong flame they lose their shape and are overcooked.
Assorted Salad Mix
I prepare this green tomato salad recipe less often because I don’t really like to waste time on sterilization. The following products are needed:
- 400 g tomatoes;
- 400 g cucumbers;
- 600 g white cabbage;
- 400 g bell pepper;
- 200 g carrots;
- 2 cloves of garlic;
- 2 onions;
- 1 sprig each of dill and parsley;
- A tablespoon of 9% vinegar;
- 4 tbsp. l. vegetable or olive oil;
- A pinch of salt.
It doesn't take long to prepare:
- Finely chop the cabbage, grate the carrots on a medium grater, cut the remaining vegetables into small pieces
- I salt everything and mix thoroughly.
- I leave the mixture in a cool place for 1-2 hours to release the juice.
- I put the salad on the fire; when it boils, I add oil and vinegar.
- I put the mixture in jars and sterilize them (half-liter jars take 12 minutes, and liter jars take about 15).
Tip: most often I seal salads in half-liter jars. Of course, for a large family, a liter container is also suitable. But I find it more convenient to use small volumes. When I open such a delicious dish, the fresh preparation is eaten instantly.
Rainbow salad without vinegar
I have another recipe that needs to be sterilized - Rainbow salad. It is prepared without vinegar, so it ended up in my collection of favorite recipes:
- Green tomatoes - about 2 kg;
- 0.6 kg carrots;
- 0.6 kg onions;
- 0.6 kg bell pepper;
- 2 medium-sized heads of garlic;
- 3 tbsp. spoons of salt;
- 3 full tbsp. spoons of sugar;
- 1 cup vegetable or olive oil;
- A small bunch of greenery.
I prepare it like this:
- I chop tomatoes and carrots into circles, onions and sweet peppers into half rings.
- I add chopped garlic and herbs, salt and sugar to the vegetables.
- I leave it for several hours so that the mixture releases the juice.
- It's time to pour in the vegetable oil, after heating it in a frying pan.
- I mix everything well and put it in half liter jars.
- I sterilize for about 15 minutes, then seal it and put it on cooling.
I hope that you will like these very tasty green tomato salads for the winter.
I promise that these recipes for green tomato salads for the winter are so delicious that you will lick your fingers, the photo is proof of this! You just have to cook any of them and you will see for yourself. After all, the best preparations are in jars, which we lovingly make for family and friends. Use any proven recipe and bon appetit!
