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

Salted and pickled cucumbers have one drawback: no matter how you roll, it will not be enough until spring. But in many dishes (for example, in basics or prefabricated salads), cucumbers can be replaced with green tomatoes. You can make such a blank in half an hour, at no additional cost.

Ingredients :

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

Cooking time: 30 minutes.

Recipe:

Wash thick, unripe tomatoes, cut into quarters.

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

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

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

  Korean salad for winter

Ingredients :

For every kilogram of tomatoes:

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

Cooking time: 1.5-2 hours.

Recipe:

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

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

Heat oil in a pan (a slight haze should appear above it), boil ground pepper in it. Season the salad with a sharp fill. Shuffle. Pour vinegar on top.

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

  Tomatoes with cucumbers "Hunting appetizer"

Ingredients:

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

Exit - 4-5 half-liter cans. The process will take 2 hours.

Recipe:

Wash the vegetables, remove the husk and peel where necessary (from cucumbers, if they are not young, remove the peel). Cut the “vegetable mix” (tomatoes, peppers, cucumbers, carrots and onions) into half circles or strips. Pour the ingredients into an enamel pan. Shuffle.

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

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

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

  Salad of green tomatoes with sourness for the winter

Ingredients :

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

Recipe:

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

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

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

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

Under oppression, tomatoes should stand for about a day. No need to clean in the cold. During this time, they are completely covered with juice.

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

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

  Recipe with Red-Green Tomatoes and Cabbage

Ingredients :

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

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

Recipe:

Chop the cabbage (like pickling), shake it with your hands so that the juice stands out. Add slices of green tomatoes. Put in the same sweet pepper, chopped in half rings. Salt the vegetable mixture and leave for 5-6 hours in a cool place - insist.

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

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

  Winter salad "Danube"

Ingredients :

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

Cooking time: 45-60 minutes.

Recipe:

Make a marinade: pass the red tomatoes through a meat grinder (or use ready-made juice), add oil and vinegar, spices. Boil it.

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

Put the boiling salad in prepared jars and roll it up. Wrap for a day. In addition, sterilization of such conservation is not necessary.

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

Use brown, dense or green tomatoes for this salad. If you take red fruits, they “melt” in the cooking process. Plums will add a piquant light touch to the appetizer, add them as desired.

Ingredients :

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

Cooking time: 1 hour.

Recipe:

Cut the tomatoes into circles.

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

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

After cooking vegetable preserves, I often have “illiquid assets”: a head of peeled onions, a couple of carrots, half a pepper or a bunch of greens. What to do with these goods? I finely chop all the leftovers (rub). Stir, put into small packing bags and send to the freezer.

Such a mixture can be stored without thawing until spring. When cooking borsch or stew, it is enough to get one bag, tear and pour the contents into a pan (stewpan). A complete feeling that the dish is seasoned with fresh vegetables and herbs!

It is not known who came up with the idea of \u200b\u200bmaking a salad of green tomatoes for the winter, but the taste of this snack turned out to be so successful that modern housewives specially remove tomatoes unripe or buy such tomatoes at the market. You can cook such a salad with the addition of a variety of vegetables, and a more nutritious version of the snack is prepared with rice.

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

First of all, you need to choose high-quality raw materials. Tomatoes that are suitable for canning should be healthy, reaching marketable sizes, but not starting to blush. You can use brown tomatoes, but they are already softer, so the taste of the salad will be different.

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

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

Salads will be stored in banks that need to be hermetically sealed. It can be screw caps or caps that are rolled using a special key.

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

Spicy salad of green tomato with garlic

This is a very simple salad recipe, it is prepared from green tomatoes with 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 greenery.

Rinse the tomatoes, cut the stem and cut into quarters (if the tomatoes are small) or slices if the fruits are larger.

We carefully wash the greens in a large amount of water, shake the droplets off the leaves and chop them finely. 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 for a day we put it in the refrigerator, covering the dishes with the salad cover. After that, we lay out the salad in clean and dry cans, pour in the juice that stood out when pickling. We put the jars in the dishes for sterilization and soak in boiling water for 20 minutes (0.5 liter jars). Hermetically sealed.

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 workpiece is stored in the refrigerator under a lid for 1.5-2 months.

Korean Green Tomato Salad

You can prepare green tomatoes for the winter, making them a salad in Korean.

• 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 salts;
• 0.5 teaspoon red pepper;
• 0.5 teaspoon ground coriander;
• 1 bunch of greenery.

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

Mix all the vegetables in a deep bowl and add greens to them, pour in the vinegar, spices, sugar, butter and salt. Mix very carefully again. Put in the refrigerator for 8 hours for pickling. 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 cans with salad in boiling water for 25-30 minutes and close them tightly, in this case, the workpiece can be stored at room temperature.

Hunter Salad

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 greenery;
• Salt to taste;
• 1.5 tablespoons of vinegar (9%);
• 6 tablespoons of vegetable oil.

You should start cooking with the preparation of vegetables. All ingredients must be washed, cleaned and washed again with clean water. Finely chop the onions, carrots can be cut into thin strips or grated. Cut the pepper into cubes or thin strips. Cucumbers are cut into thin half rings, cabbage is cut into thin strips (preferably with a special shredder).

Read also: Birthday salads - 13 quick and inexpensive recipes

We put all the prepared vegetables in a large pan, add salt to taste. Salt needs to be added so that the salad seemed a little salted to you. Pour in the oil and put the pan on the stove, warm well until the boil begins. 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.

Danube salad of vegetables and green tomatoes

Danube salad is prepared using different combinations of vegetables, but the harvest has the most piquant taste, 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 salts;
• 15 peas of allspice;
• 2 bay leaves.

I clean all the vegetables, peel the onions and carrots, cut the stem out of the tomatoes. Cut the tomatoes into slices. We chop the bulbs, 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 pour in sugar, mix everything well and leave for 3-4 hours until the vegetables give juice. Then you will need to pour vinegar and oil, add spices. We put the pan with vegetables on the fire and simmer on low heat for about half an hour.

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

Green Tomato Salad with Rice

A green tomato salad with rice is a great side dish or appetizer.

• 2 kg of green tomatoes;
• 500 gr. carrots;
• 500 gr. Luke;
• 500 gr. bell pepper;
• 1 cup of 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 oil.

We start by washing and peeling vegetables. Cut the tomatoes into slices not too thin, onions into halves of peppers, pepper and carrots into thin strips.

We wash the rice well in cold water, then fill it with warm water (40 degrees) and leave it soaked for 2 hours. Then we rinse and dry again, laying out 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, we significantly reduce the heat 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 with boiled lids. We install clogged cans down with the neck, close the preservation with a blanket or blanket to ensure the process of self-sterilization with high temperature.

Green Tomato Caviar

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

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

All vegetables are thoroughly washed and cleaned, we cut the stalks of the tomatoes. We cut 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.

Shredded vegetables are transferred to the pan, pour the oil, add salt and pepper. We taste, if necessary, adjust the number of spices. Let the mixture stand for several minutes, vegetables will add juice when they add salt. The mass should be sufficiently liquid. If you get a thick mixture, then add a little water to it. We put the dishes with mashed potatoes on the fire and cook for 1-1.5 hours, stirring often.

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

Read also: Sun-dried tomato salad - 10 recipes

Green tomato salad without cooking

Another salad option without cooking is cooked with green tomatoes and vegetables.

• 4.5 kg of tomatoes;
• 1.5 kg of onions;
• 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 of vegetable oil.

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

We peel and chop the remaining vegetables (peppers, carrots and onions) with straws. If desired, onions can be cut smaller, and grind carrots on a grater. We combine all the vegetables in a spacious bowl. Add the second part of 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 pan, at the bottom of which is a plastic grid. Pour warm water to the level of "shoulders" of the cans and put on the stove.

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

Bring the water in the pan to a boil and warm the jars for 12 minutes. We take out one at a time and immediately close it tightly. Turn the jar over, setting it on the lid.

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

Spicy salad of green tomatoes

Appetizing spicy vegetable salad with green tomatoes is cooked without sterilization

• 1 kg of tomatoes;
• 250 gr carrots;
• 300 gr Luke;
• 200 gr. Bulgarian pepper;
• 5 cloves of garlic;
• 1 hot pepper pod (or to taste);
• a third 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 the onion, carrot and pepper and cut into thin strips. We free the tomatoes from the stalks and cut into slices. We release hot pepper from the seeds and chop finely, chop the garlic using a garlic press, or chop with a knife.

Advice! If you do not like bell pepper, then you can not put it in this preparation. 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 pan, sprinkle with salt, spices and sugar and stir. Leave for 20-30 minutes to stand out juice.

Advice! When adding spices at the initial stages of preparation of the workpiece, put them less than the norm specified 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 the 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.

Canning for the winter is a very popular pastime for many housewives, because it provides an excellent opportunity to diversify the table with delicious, savory snacks, salads that bring bright notes to any meal. Even green tomatoes come into play: in the workpieces they turn out to be very tasty. If you do not believe it, see for yourself by preparing preservation for salad recipes for the winter with a photo. Green tomatoes can be harvested in different forms: stuffed, whole, chopped in a salad.

How to choose the right tomatoes for harvesting for the winter

For soaked, lightly salted, pickled, barrel, salted tomatoes, you need to choose the fruits in the store or on the market with the correct degree of ripening: they must be unripe or brown, and the tomato crumb should be firm, dense. Choose fruits without dents, cracks, signs of disease. By maturity, all green tomatoes should be the same. No need to roll a discord in a jar, combining brown, red, pink.

As for the size, it is better to give preference to medium or small green tomatoes, but not like cherry. Fruits that resemble plums in shape are well suited because they are small and have a dense structure. When all green tomatoes are selected and sorted, they must be thoroughly washed with water several times to roll salads for the winter.

What kind of dishes do you need

During canning, practically everything that is in the kitchen of every housewife can come in handy:

1. You will need a special pan: it is a wide thick-bottomed pot with a spout, a strong handle, and the inclined walls of this dishes allow the liquid to evaporate quickly. The pan should be made of durable stainless steel and be 9 liters. There are dishes that have divisions inside, so that it is convenient to monitor the amount of boiled content.
2. When preserving, you may need large wooden spoons with long handles.
3. It is important to have a thermometer that allows you to determine the moment of readiness and the temperature of the canned products at the time of bottling in banks.
4. Using a slotted spoon, you can remove the scum.
5. Measured containers, spoons will help to correctly determine the proportions of the components.
6. For transfusion of billets into jars, jugs made of heat-resistant glass and special plastic funnels with a narrow or wide spout are used.
7. To sterilize canned food, a home autoclave or an ordinary pan with a wide bottom and gauze lined to the bottom are useful.
8. For canning, glass jars with tin lids having a rubber insert ring, a manual seaming machine for twisting, and twist-off lids are used.

Recipes of delicious salads “Lick your fingers” from green tomatoes

There are many recipes for preserving green tomatoes for the future in the form of salads "Lick your fingers." Having tried such a blank once, each housewife is convinced of how wonderful the preservation is. Green tomatoes, like red ones, are salted, pickled, combined with spices and vegetables (herbs, adjika, Korean seasonings, mustard, cloves, hot pepper, horseradish, pasta, apples). To taste, canned fruits are more solid, acidic.

With carrots and onions without sterilization

One of the ways to prepare a salad of green “You'll lick your fingers” is without sterilization. This greatly facilitates the canning process and saves time. Carrots in the salad give a light sweetness, and onions - piquancy. To prepare green tomato “You'll lick your fingers” according to this recipe:

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

The phased salad recipe “Lick your fingers” from green tomatoes:

• We wash the tomatoes, let them dry or wipe them with paper towels. Cut into small slices.
• We free carrots from the peel, grind on a grater.
• Remove the peel from the onion, cut into thin half rings.
• We shift all the vegetables into an enameled pan, add vegetable oil, water, salt, sugar and insist a couple of hours.
• After the specified time, we put the dishes with vegetables on the fire, bring to a boil, cook for 25 minutes on a low heat. Pour vinegar, remove from heat.
• We lay out the hot salad in sterilized jars, after which it is necessary to twist, turn upside down and wrap until cool. After transferring to storage in the cellar.

With cucumbers Danube

Salad of green tomatoes and Danube - a very tasty and unusual preparation. Complementing them with a winter meal (rice, pasta, potatoes, meat dishes), you will definitely remember the summer. The combination of available products in the recipe gives an original taste. Harvesting for the winter retains the pristine aroma of vegetables. To prepare a salad of green tomatoes “You'll lick your fingers” you will need:

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

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

• We wash the cucumbers, dry, cut the ends, chop the halves of the circles.
• We rinse the bell pepper, peel the seeds, the stalk, cut into strips.
• We wash hot peppers, remove the stalk and seeds, finely chop.
• We wash the tomatoes, cut into slices.
• Peel the onion from the husk, soak in cold water for 20 minutes, cut into thin half rings.
• We shift all the vegetables into an enameled pan, pour in vinegar, oil, pour sugar, salt. Mix with a wooden spoon, set on a slow fire. When the salad boils, cook for 5 minutes.
• We lay out the salad in sterilized jars, tamping a little. Roll up the blanks, turn over, wrap up to cool. After we put it in a cool place.

Korean in banks

Korean salad of green tomatoes “Lick your fingers” is one of the quick, tasty preparations for the winter. Vegetables are marinated in their own juice with the addition of a variety of spices, so that the dish turns out moderately spicy and piquant. If desired, you can supplement the recipe with hot pepper. We will need:

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

A step-by-step recipe for cooking green tomato salad in Korean with a photo:

• We wash the greens, dry, finely chop.
• Wash the tomatoes, cut into slices.
• Remove the husk from the garlic, chop it with a knife.
• We rinse the pepper, peel the seeds and the stalk, chop into small cubes.
• We wash cans for preservation and lids.
• We put pepper, green tomatoes, garlic, parsley in a bowl, pour sugar, salt, ground red pepper. Pour vinegar, vegetable oil, mix.
• We lay out the salad in jars, close and leave it for 8 hours in the refrigerator. After this, the snack is ready for use or storage until winter.

Winter Flower-Seven-Flower with Vinegar

Salad of green tomatoes for the winter "Tsvetik-Semitsvetik" - a simple and tasty autumn snack. The blank in cans is very bright, reminiscent of a warm summer day. The salad comes out very fragrant, with a touch of sourness and rich taste. For cooking you will need:

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

Step-by-step recipe for green tomato salad "Flower-Semitsvetik":

• We wash and clean all vegetables. Cut the tomatoes into slices, pepper - into strips, onions - into half rings, grind carrots.
• Pour water, oil into a saucepan, pour salt, sugar. We put on the fire, after boiling pour the vegetables. When boiling again, cover with a lid, simmer for 10 minutes. Add vinegar, remove from heat.
• We lay out the salad in sterilized jars, roll up, wrap up to cool. Store in a cellar or pantry.

Watercolor without vinegar

Aquarelle green tomato salad is a simple winter harvest. Its taste is distinguished by a combination of light sweetness and sourness, so this is a successful spicy addition to any winter feast. For cooking you will need:

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

Phased recipe for watercolor salad with photo:

• We wash and clean all vegetables. Tomatoes cut into circles.
• Cut the pepper into thin half rings, put in a bowl of green tomatoes.
• Cut the carrots into thin circles.
• Onion cut into half rings.
• Grind garlic and herbs.
• Mix vegetables, leave for 6 hours. After pour salt, sugar, pour hot oil.
• Mix the salad thoroughly, put it in banks, sterilize for 15 minutes. Roll up blanks, turn over, wrap. When the preservation has completely cooled, put in the cellar.

Hunting

"Hunting" salad - a quick and tasty harvest in the winter, judging by the reviews of the hostesses. The beauty of the recipe is that you can vary the number of components at your own discretion, each time getting a new taste. Remember that you need to put more salt, so that when you try the salad seemed slightly salted. Do not worry when you open the blank in the winter, it will get the right taste. We will need:

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

Step-by-step recipe for green tomato salad “You'll lick your fingers” with a photo:

• We wash and peel the vegetables. Cut the carrots into strips, onion, pepper - into small cubes, cucumbers - into strips, tomatoes - into cubes, finely chop the cabbage. We shift all the vegetables into the dishes.
• Add crushed garlic, salt to the vegetables, leave until the juice is formed. We put on fire, heat, avoiding boiling. Pour vinegar, oil and turn off the burner.
• We lay out the salad in sterilized jars, sterilize the workpieces, roll up. Wrap the jars, after cooling, send to a cool place.

Cobra with garlic and chili

Salad “Cobra” from the series “Lick your fingers” with the addition of chili peppers and garlic is suitable for those who like very sharp and hot appetizers. This dish will successfully complement the meat, shading excessive fat and helping the digestion process. The amount of garlic and pepper can vary depending on what degree of severity you prefer. To prepare a spicy salad of green tomatoes you will need:

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

Step-by-step description of a salad salad recipe:

• We wash the tomatoes, cut into small slices.
• We wash the pepper, optionally remove the seeds, cut into circles.
• Grind the garlic, if desired, you can add part of the garlic fried. This will give even greater flavor to the workpiece.
• Mix tomatoes, peppers, garlic, sugar, salt, vinegar. We insist half an hour for the formation of juice.
• We lay out the salad in sterilized jars, close the lids.

Caviar in a slow cooker

Zucchini and eggplant caviar will not surprise your household, but from green tomatoes - this is something new, you’ll just lick your fingers. To taste, it is not inferior to traditional types of snacks, but differs in piquancy and originality. Instead of vinegar essence, you can take apple or wine vinegar. We will need:

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

A step-by-step recipe for cooking green tomatoes in the form of caviar for the winter:

• We wash, peel and grind all vegetables through a meat grinder along with hot pepper. We shift the entire mass into a slow cooker, salt and sugar.
• First, fry for a few minutes. Then turn on the quenching mode for an hour and a half, cook, stirring periodically.
• 15 minutes before the sound of the device pour black pepper, pour vinegar, mayonnaise and vegetable oil.
• When the caviar is ready, we lay it out on sterilized jars, roll it, turn it over and wrap it up to cool.

How to pickle barrel tomatoes with vegetables in adjika

Real barrel pickled tomatoes are made in a wooden barrel, which is previously thoroughly washed, lined with plastic bags. If you don’t have one, you can use an aluminum bucket or a large pot. Green tomatoes in adjika with cucumbers are an excellent savory appetizer that will decorate any meal. We will need for salting:

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

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

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

Armenian with greens

Armenian, Georgian cuisine presented all the hostesses with many wonderful, delicious dishes. Stuffed green tomatoes, which are considered a very common preservation among our compatriots, deserve special attention. The workpiece comes out very tasty, spicy, successfully complements the roast and other meat dishes. We will need:

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

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

• We wash the tomatoes, make an incision cross-wise or not along the end.
• For the filling, grind half a bunch of celery, basil, cilantro, parsley. Finely chop the garlic, sweet and hot peppers. Mix all these components, add a tablespoon of salt. This is our filling.
• We stuff the fruits, put them tightly in a jar, shifting each layer with dill umbrellas and celery sprigs.
• For brine, boil water with 2 tablespoons of salt. Cool, pour tomatoes. Leave at room temperature for about 4-5 days. After we close the capron lids, put it in storage in the refrigerator.

Sliced \u200b\u200bin tomato sauce

Green tomatoes in a tomato sauce with cinnamon - the original, tasty winter harvest, tasting somewhat like a lecho due to the presence of juice and pepper. Vegetables need to choose strong. Cinnamon gives the workpiece a spicy taste and aroma. We will need:

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

Step-by-step preparation of green tomato salad “Lick your fingers” in tomato sauce:

• Sliced \u200b\u200btomatoes and bell peppers are placed in sterilized jars. Pour boiling water twice, drain the liquid.
• For pouring, mix tomato juice, salt, sugar, cinnamon, put on fire, after boiling, cook for 5 minutes.
• We put in a jar a tablet of aspirin, pour the marinade, roll up.

Video

In cooking, green tomatoes are often used. From unripe tomatoes, excellent canned dishes are obtained. It can be stuffed, salted, pickled tomatoes, caviar, salads for the winter. In most cases, they are combined with other vegetables (onions, carrots, sweet and hot peppers), and spice, piquancy and aroma give the workpiece a variety of spices and seasonings. In the video below with a recipe for a salad “Lick your fingers,” you will learn how to preserve green tomatoes. The result is a spicy, tasty billet.

Almost every year, in addition to a rich crop of ripe red tomatoes, we collect an equally rich crop of green tomatoes - they simply do not have time to ripen, and you have to shoot them with green ones. Many years ago, these green tomatoes were stacked in huge boxes and hidden somewhere under the bed, where they slowly ripened and were mainly used for salads for every day. But once at a party I happened to try a delicious salad of green tomatoes. Since then, green tomatoes are no longer stored in boxes in the same quantities, but are successfully preserved for the winter. Today I am sharing with you one of the most delicious recipes - this is a salad for the winter from green tomatoes, carrots and onions, bell peppers. The recipe is not at all time-consuming: vegetables are chopped, stewed for some time and closed in jars. Just right? And how delicious! Even if you do not have your own garden, I advise you to definitely get at least a couple of kilograms of green tomatoes and roll up a few jars of this deliciously bright salad.

Ingredients:

• green tomatoes - 1 kg
• carrots - 300 g
• onions - 300 g
• bulgarian pepper - 300 g,
• vinegar (essence) - 1.5 tbsp. l.,
• salt - 1.5 tbsp. l.,
• sugar - 2 tbsp. l.,
• vegetable oil - 0.3 tbsp.,
• a mixture of peppers (pot) - 1 tsp.,
• bay leaf - 3 pcs.

The yield is 1.3-1.5 liters of lettuce (depending on the filling density of the cans).

How to make green tomato salad for the winter

Wash green tomatoes, dry and cut into small slices, simultaneously getting rid of the stalk. I cut each tomato into 8 slices.

We place all chopped tomatoes in any convenient container, pour 0.5 tbsp. l salt, mix gently, cover and leave to stand for a couple of hours. During this time, the tomatoes will get rid of the light bitterness inherent in green vegetables and give juice, which in the finished salad will be superfluous.

In the meantime, you can prepare the rest of the vegetables for the salad: we get rid of the husk of the bulb, cut out the stalk with seeds and white veins of peppers, and peel the carrots with the help of a peeler.

Thin the half rings to chop the onion.

And finally, chop the carrots with a long (if possible) straw. An ideal solution would be to use a grater for Korean carrots with medium prongs.

We mix all prepared vegetables in one pan of a suitable size, with the expectation that in the future the salad will be stewed in it.

Now we pour the juice from the tomatoes and send them to a saucepan with other vegetables.

Season the salad with salt and sugar, add bay leaves and peppercorns. I used the ready-made mixture of “Five Peppers”, but it can be completely replaced with peas of black and allspice peppers - pieces of 8-10 each.

Add vegetable oil to the salad and send the saucepan with vegetables to the preheated stove.

Stir the salad and simmer it with the lid closed for 10 minutes, stirring occasionally so that nothing suddenly burns. Tomatoes should change color to a lighter and "warmer". Add vinegar to the salad, mix it and remove from the stove.

During the time that the salad is stewed, we prepare (sterilize) the jars and lids. We distribute the finished salad into jars, pour small-vinegar dressing on top (some amount of juice is always emitted when stewing), cover with lids and sterilize for another 10 minutes, after which we screw the lids. Then we wrap the cans with salad, turn it over and leave it to stand in the room until the morning, then you can put it in storage. You can taste the salad in a day, and it can be stored until spring, even at room temperature. After opening, store jars only in the refrigerator!

Green tomatoes are the unripe fruits of tomatoes that we all know. They contain a lot of vitamins and minerals that have a beneficial effect on the human body and increase immunity.

Eating them can prevent a heart attack and the occurrence of cancer cells. Also, unripe tomatoes have a good effect on the nervous system, their use provides an excellent mood, because they affect the production of serotonin.

Mistresses often come up with questions about how and where to apply such a product. Of course, fresh green tomatoes are unsuitable for food, but conservation is simply created for them. This article contains delicious and easy-to-cook recipes with green tomatoes in the title role.

Green tomato salad for the winter - step by step photo recipe

Once upon a time, while on a plane, I was amazed to see how two elderly ladies open a jar of homemade preserves and lay out food for a meal. Obviously, they didn’t fly for a long time or just wanted their own, not common catering ?! However, I was struck not only by the fact of preparing such an abundant "clearing" as the pungent tasty smell that emanated from the jars.

None of the passengers remained indifferent, everyone revived. The female half rushed to ask for a recipe. So this salad turned out to be in my arsenal for winter preparations. But from year to year it’s boring and uninteresting to cook according to the same recipe.

Only now, when the frost began, and green tomatoes remained on the bed, I remembered again how to preserve them quickly and without much hassle. Maybe for someone, my advice will also become the same delicious lifesaver ?!

For long-term storage, cans with salad must be sterilized and tightened. Store in a cool dark place.

Time for preparing:  1 hour 0 minutes

Quantity: 1 serving

Ingredients

• Sweet pepper: 1 pc.
• Onion: 1 pc.
• Tomatoes are green:3 pcs.
• Salt: 1 tbsp. l incomplete
• Parsley or cilantro:1 bunch
• Vinegar: 3 tbsp. l

Cooking instruction

Green tomatoes for the winter "lick your fingers"

The prescription “Green tomatoes you lick your fingers” is incredibly delicious, and it will not be difficult to make it. Calculation of ingredients is made for 3 kilograms of unripened tomatoes.

List of ingredients:

• Greens (parsley, dill, currant and cherry leaves) - 200 g.
• Bulb.
• Garlic is the head.

Fill:

• Vinegar 9% - 200 ml.
• Black pepper - 5 peas.
• Bay leaf - 2-3 leaves.
• Water - 3 l.
• Salt - 2 tbsp.
• Sugar - 9 tbsp
• Vegetable oil - 1 tbsp. l per liter jar.

Cooking  green tomato for the winter "Lick your fingers"

1. To fill in water, add sugar and salt, mix and wait until they dissolve.
2. Put there a couple of bay leaves, allspice and boil the marinade. After removing from the stove, pour the vinegar into the marinade.
3. Three liter jars take sterilized and dry. Put greens and garlic in them, which you need to peel and cut, and add oil.
4. Put tomatoes and onions on top. Cut the onion the way you want.
5. If the tomatoes are large enough, cut them into pieces.
6. Pour jars only with hot marinade!
7. Then sterilize the container with the workpiece for another 20 minutes.
8. After this time, the banks will be ready for rolling.

A delicious and simple recipe for green tomato for the winter

Such a delicious recipe will be very handy in the winter, in addition, it is prepared quite simply.

List of ingredients:

• Thick-skinned tomatoes.
• Water.

Cooking

1. For cooking, take the tomatoes, rinse them and cut a little larger than a regular salad.
2. Banks take a suitable displacement for you. Put tomatoes at the bottom of the cans.
3. Fill containers with cold water.
4. Next, put them sterilized for 20 minutes.
5. After this time, roll them up.

This option is very convenient for making salad: just open the jar, drain the water and get the tomatoes. Add any vegetables, sunflower oil, salt and pepper - and the salad can be served.

Green tomatoes in jars without sterilization

Often there are recipes in which they offer to sterilize already closed cans, but this is not very convenient. Process empty containers to make such a wonderful dish without worries. Cans can be steam sterilized in the classic way, in the oven or in the microwave. I would like to dwell on the latter option, as the simplest and fastest.

1. Pour a couple tablespoons of water into the jar and put it in the microwave at maximum power for 2 minutes.
2. If the jar is large and does not get into the microwave, then put it on its side.
3. After 2 minutes, you will get a hot, sterilized jar.
4. Pour out any remaining water, if any, and you can proceed with canning the green tomato without further sterilization.

List of ingredients:

• Green tomatoes - 3 kg.
• Carrots - 1/2 kg.
• Sweet pepper - 1/2 kg.
• Hot peppers - pod.
• Onions - 1/2 kg.
• Garlic - 1.5 heads.
• Salt - 1/4 Art.
• Sugar - 1/4 tbsp.
• Vinegar - 1/2 tbsp. (9%).
• Vegetable oil - 1/2 tbsp.
• Water - how much is needed.

Cooking

1. To start, peel and rinse the vegetables.
2. Cut the tomatoes into cubes of the same size. Repeat the same procedure with sweet pepper.
3. Grate the remaining vegetables.
4. After that, put all the ingredients in a pan, fill with oil and boil. Water should be added only when necessary, usually tomatoes are quite juicy and do not require additional liquid.
5. After the future salad starts to boil, salt, add sugar and vinegar and then obscure for a while the whole mixture over minimal heat.
6. Put the salad in jars while it is hot, and roll it up.

Delicious stuffed green tomatoes for the winter

Green tomatoes are stuffed with absolutely any mixture of vegetables. One of the most delicious options is a combination of onions, peppers and carrots.

List of ingredients:

• Green tomatoes - 10 kg.
• Parsley - the more the better.
• Hot peppers - 6 pods.
• Onion - 6 pcs.
• Carrots - 6 pcs.
• Garlic - 4 heads.
• Dill - the more the better.
• Water - 6 l.
• Salt - 12 tbsp

Cooking  stuffed green tomato

1. Rinse the above ingredients first.
2. Grate the carrots, for which use the side of the grater with large holes.
3. Cut the onion into slices, chop the greens finely, mix and salt everything.
4. Rinse the tomatoes and dry them.
5. On each make a neat cut, take out the pulp and stuff them with a mixture of prepared vegetables.
6. Place the tomatoes in sterilized jars.
7. Next, prepare the pickling liquid: add salt to the water (for one liter of water you need to use a spoonful of salt), boil for several minutes and pour the tomatoes on it.
8. Cover the jars with a lid. So they should stand 3-4 days in the room.
9. After that, take them to the cellar or basement.

How to make pickled green tomatoes

Another delicious, almost delicious and uncomplicated recipe is pickled green tomatoes.

List of ingredients:

• Green tomatoes - 6 kg.
• Onion - 8 heads.
• Carrots - 1 kg.
• Garlic - 2 heads.
• Parsley is a bunch.
• Marinade:
• Sugar - 8 tbsp
• Salt - 4 tbsp.
• Carnation - 6 inflorescences.
• Vinegar - 4 tbsp. (9%).
• Bay leaf - 6 sheets.
• Black pepper - 12-14 peas.
• Allspice - 10 peas.

Cooking process  pickled green tomato

1. The first thing to do is parsley, it needs to be washed and chopped.
2. Wash and peel the carrots, then chop into cubes or slices.
3. Peel the garlic.
4. Wash the tomatoes and cut along. Fill this pocket with parsley, carrots and one clove of garlic. Stuffed tomatoes in sterilized jars, add onion coarsely chopped on the top.
5. Pour in boiling water and leave it alone for 20 minutes.
6. Pour water into a separate pan, add the necessary spices there and boil for another 15 minutes. While the marinade is boiling, pour ordinary boiling water into the jars of tomatoes.
7. Remove the marinating liquid from the heat and pour the vinegar into it.
8. Pour boiling water from the cans with tomatoes and pour the prepared marinade. Then roll it up. Tip: it is better to put the cans down with the neck, cover and cool in this form.

Green tomato caviar recipe for winter

The real treasure of the world of cooking is caviar from green tomatoes.

List of ingredients:

• Green tomatoes - 1 kg.
• Bell pepper - 3 pcs.
• Bulb.
• Carrots - 300 g
• Vegetable oil - 100 ml.
• Sugar - 50 g.
• Salt.
• Ground black pepper.
• Apple cider vinegar - 1 tablespoon (9%).
• Black pepper - pea.

Cooking  caviar from green tomato for the winter

1. Initially, rinse all the vegetables and cut them into medium pieces, then put all the ingredients in a blender or twist with a meat grinder.
2. Place the chopped mixture in an enameled bowl. Next, add salt and sugar.
3. Put the resulting mixture on a small fire and cook for 1.5 hours, be sure to stir.
4. About 10 minutes before the end of cooking, add black pepper, vegetable oil and vinegar. G
5. Put the finished tomato caviar in a sterilized jar and tighten the lid.
6. Cover with a blanket and leave in the room to cool completely.

Green Tomatoes with Garlic - A Spicy Gourmet Recipe

One of the favorite gourmet salads, not indifferent to spicy, can be a salad of unripe tomatoes in a tomato marinade with garlic.

List of ingredients:

• Green tomatoes - 10 kg.
• Sweet pepper - 5 kg
• Garlic - 1 kg.
• Hot peppers - 1 kg.
• Parsley - 1 kg.
• Marinade:
• Ripe red tomatoes - 8 kg.
• Vinegar - 4 tbsp. (5%).
• Vegetable oil - 8 tbsp.
• Sugar - 800 g.
• Salt - 500 g.

Cooking

1. In the first step, rinse the vegetables and parsley.
2. Then chop the tomatoes, taking into account their size: if they are very large, then into several parts.
3. Peppers are better cut into strips, be sure to clear the seeds before that.
4. Crush the garlic cloves and chop the parsley finely.
5. Grind ripe tomatoes as much as possible and put in a large bowl. Pour vinegar and oil, sweeten and salt.
6. Cook on high heat - the mixture should boil for several minutes.
7. Put chopped vegetables and parsley in the marinade and cook the whole mixture for about 20 minutes, stirring occasionally.
8. Remove the cooked salad from the heat, place in clean and pre-sterilized jars and roll it up. Immediately after seaming, turn them downside down and wrap them in something warm until they cool. Then boldly keep it cool.

Pickled green tomatoes for the winter

Pickled tomatoes are incredibly tasty and incredibly simple. They can be made in a barrel, bucket or jar. It all depends on your desires. The ingredients of this recipe are designed for a three-liter bottle.

List of ingredients:

• Green tomatoes - 4 kg.
• Dried Dill.
• Horseradish leaves.
• Garlic - 2 heads.
• Black pepper - 20 peas.
• Allspice - 16 peas.
• Carnation - 12 inflorescences.
• Hot peppers - 2 pods.
• Bay leaf - 6 pcs.
• Salt - 4 tbsp.
• Sugar - 4 tbsp

How to cook  pickled tomatoes for the winter

1. To ferment unripe tomatoes, put all the ingredients in the order you like.
2. Pour water into the bottle and close the capron lid.
3. Put it in a dark, cold place, and after a couple of months, delicious pickled tomatoes can be consumed.

Korean style green tomatoes for winter

Green, unripened tomatoes according to this recipe are incredibly tasty, and cooking does not take much time.

List of ingredients:

• Tomatoes - 3 kg.
• Vinegar - 150 ml (9%).
• Vegetable oil - 150 ml.
• Sugar - 150 g.
• Garlic - 2 heads.
• Bell pepper - 6 pcs.
• Salt –3 tbsp
• Red pepper.
• Greenery.

Cooking

1. Rinse all ingredients first.
2. You can take any greens that you like. Finely chop it together with garlic, and cut the tomatoes into several parts.
3. Chop the bell pepper into strips, and chop the hot pepper into cubes. The amount should be taken taking into account the wishes for pungency.
4. Next, combine all the components, mix thoroughly, salt, put sugar, vinegar and vegetable oil.
5. Place in clean, sterilized containers.
6. Cover the jars with simple lids and leave for 12-14 hours. After time, the tomatoes in Korean will be edible.
7. Such tomatoes are stored in a cool dark place for several months.
8. For longer storage after completing step 5, cork the jars and sterilize them for 15 minutes. Banks are recommended to take a capacity of 1 liter. Larger cans need longer sterilization.

The main criterion for choosing green tomatoes is size. It is best to choose medium-sized tomatoes, they are perfect for cooking and creating delicious snacks.

Although green tomatoes are tasty and very popular among housewives, they contain a dangerous substance - solanine, which threatens serious poisoning. This is one of the reasons why you should choose medium and slightly larger tomatoes. So the probability of choosing a tomato with a high content of solanine is much less.

There is an elementary way to get rid of this substance and avoid such troubles. To do this, immediately before processing, tomatoes should be immersed in salt water. In a few hours they will be cleaned of it, and they can be cooked.

In order to determine the size of the container for pickling, starter or pickling tomatoes, several factors should be taken into account: how many tomatoes will be used, for what period of storage and number of people the recipe is designed and what temperature is suitable for storage.

For example, if the preparation of tomatoes is designed for a large company, then the best option would be to use a barrel. In this way, tomatoes are salted in large enough quantities. If you use wooden barrels, remember that containers must be sanitized before use.

You can also use plastic barrels, but this is not a very eco-friendly and healthy way. And, of course, you can use the time-tested packaging - glass jars, liter or three-liter. Before preparation of preparations, cans should be sterilized. It is better to store preservation in a cool dark place, for example, in a cellar, basement, pantry.

There is another secret with which the shelf life of green tomatoes will be extended: put in a jar a branch of bird cherry, which will also give an amazing flavor to the workpieces.

Preservation with green tomatoes is in great demand in the winter. It takes a lot of time to cook it, but it’s not difficult to surprise relatives and friends with such snacks.