Almost every year, in addition to a rich harvest of ripe red tomatoes, we harvest an equally rich harvest of green tomatoes - they simply do not have time to ripen, and we have to shoot them green. Many years ago, these green tomatoes were folded into huge boxes and hidden somewhere under the bed, where they slowly ripened and were used mainly for salads for every day. But once while visiting, I had a chance to taste a delicious salad of green tomatoes. Since then, green tomatoes are no longer stored in boxes in the same quantities, but are successfully canned for the winter. Today I am sharing with you one of the most delicious recipes - this is a salad for the winter of green tomatoes, carrots and onions, bell peppers. The recipe is not laborious at all: vegetables are cut, stewed for a while and closed in jars. Simple, right? And how delicious! Even if you do not have your own garden, I advise you to get at least a couple of kilograms of green tomatoes and roll up a few jars of this delicious 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 salad (depending on the density of the filling of the cans).

How to make green tomato salad for the winter

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

We place all the 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 will be superfluous in the finished salad.

In the meantime, you can prepare the rest of the vegetables for salad: we get rid of the onion husks, cut out the stalk with seeds and white streaks of the peppers, peel the carrots with a vegetable peeler.

Chop the onion into thin half rings.

And finally, chop the carrots into long (if possible) strips. The ideal solution is to use a medium-toothed Korean carrot grater.

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

Now we drain the released juice from the tomatoes and send them to the saucepan to other vegetables.

Season the salad with salt and sugar, add bay leaves and peppercorns. I used a ready-made mixture of "Five peppers", but it is quite possible to replace it with peas of black and allspice peppers - about 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. The tomatoes should be lighter and warmer in color. Add vinegar to the salad, mix it and remove it from the stove.

While the salad is stewing, we prepare (sterilize) the jars and lids. Distribute the finished salad in jars, pour a small vinegar dressing on top (when stewing, a certain amount of juice is always released), cover with lids and sterilize for another 10 minutes, after which we screw the lids. Next, we wrap the jars of salad, turn them over and leave them standing in the room until morning, then you can put them away for storage. It will be possible to taste the salad in a day, and it can be stored until spring even at room temperature. After opening the jars, store only in the refrigerator!

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

Pickled and pickled cucumbers have one drawback: no matter how hard you roll, it will still not be enough until spring. But in many dishes (for example, in azu or mixed salads), cucumbers can be replaced with green tomatoes. You can make such a blank in half an hour, without additional costs.

Ingredients :

• tomatoes - how much to eat;
• 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 dense 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.

Take out the quarters of tomatoes, pack them 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 up.

Korean salad for the 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 - whichever you prefer) - a bunch;
• sunflower oil - 50 ml;
• sugar - 40-50 g;
• salt - 1 tablespoon.

Cooking time: 1.5-2 hours.

Recipe :

Cut tomatoes into slices, peppers into half rings, tear with your hands or chop herbs on a board. Mix everything.

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

Heat oil in a frying pan (a slight haze should appear over it), boil ground pepper in it. Season the salad with a spicy filling. Stir. Top with vinegar.

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

Tomatoes with cucumbers "Hunter's Snack"

Ingredients:

• cucumbers - ½ kg;
• tomatoes (green) - ½ kg;
• Bulgarian pepper - ½ kg;
• carrots - 2 pcs.;
• garlic - half a head;
• white onions - 1-2 pcs. (depending on the size);
• salt and spices to taste;
• parsley - a few 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 husks and skins where necessary (from the cucumbers, if they are already elderly, remove the skin). Cut the "vegetable mix" (tomatoes, peppers, cucumbers, carrots and onions) into halves or strips. Place the ingredients in an enamel saucepan. Stir.

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

Put the saucepan on the fire and heat the juice to a boil (do not boil it!), Add the essence and vegetable oil (for the indicated volume of food - about 8-10 tablespoons of both).

Tamp the salad into sterile jars, pour the remaining juice. Sterilize in a water bath for 15 minutes or half an hour in the oven. Now you can roll up your snack!

Green tomato salad 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 - tomatoes must be fermented before canning.

Use a large enamel pot to lay out the ingredients in layers. Therefore, all products must first be chopped into different bowls.

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

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

Under the oppression, the tomatoes should stand for about a day. It is not necessary to clean in the cold. During this time, they are completely covered with juice.

The next day, pour the resulting brine into a separate saucepan. Tamp 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, pour over the salad in the jars (so that the tomatoes are completely covered). Sterilize for half an hour and roll up.

Recipe with red and 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 (as for pickling), shake it with your hands to make the juice stand out. Add green tomato slices. Put sweet peppers there, chopped in half rings. Salt the vegetable mixture and leave for 5-6 hours in a cool place - to infuse.

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 in oil and vinegar, add sugar. Bring to a boil on a hotplate and simmer, stirring occasionally, for a quarter of an hour. Pour the boiling brew into jars (make sure that there is enough liquid 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: mince red tomatoes (or use ready-made juice), add oil and vinegar, spices. Boil.

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

Place the boiling salad in pre-prepared jars and roll up. Wrap for a day. It is not necessary to additionally sterilize such preservation.

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

For this salad, use dense brown or green tomatoes. If you take the red fruits, they will "melt" during the cooking process. Plums will add a spicy light touch to the appetizer, add them as you wish.

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 slices.

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 canned vegetables, I often have "illiquid assets" left: a head of peeled onions, a couple of carrots, half a pepper or a bunch of greens. What to do with this good? I finely chop all the leftovers (rub). I mix it, put it in small packing bags and send it to the freezer.

Such a mixture can be stored without defrosting until spring. When cooking borscht or stew, it is enough to take out one packet, tear and pour the contents into a frying pan (stewpan). The full feeling that the dish is seasoned with fresh vegetables and herbs!

Step 1: prepare the vegetables.

Rinse the vegetables, remove the tails and tops, if any. Cut the stalk of the tomato, peel the seeds from the peppers, remove the peel from the carrots, and the husks from the onions.


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

Step 2: mix vegetables.

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

Step 3: stew the green tomato salad.

Place the green tomato salad over medium heat and bring to a boil, stirring all the time. Then turn down the power a little and continue to simmer the salad until the tomatoes begin to change color, that is, about 15-20 minutes... Remember to stir the vegetables frequently.
Important: while the green tomato salad is being prepared, you will have time to prepare the container, for this, sterilize the glass jars and lids in any way convenient for you.

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

Prepare green tomato salad immediately after cooking, as soon as you remove it from the heat. Immediately arrange the vegetables in clean glass jars, wrap them tightly with lids and, wrapped in a blanket or blanket, leave at room temperature overnight. Only after the contents of the cans have cooled down can they be removed to a dark, cool place, in the same place where you store other blanks for the winter.

Step 5: Serve the green tomato salad.

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

For spice, you can put finely chopped hot peppers, a couple of black peppercorns or a few cloves of garlic in this salad.

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

Growing vegetables in your garden, you can forget about rest in the summer. And all because the canning season for real housewives begins in the summer, when all the vegetables are ripe. It often happens that cold weather sets in, and there are many unripe tomatoes left in the garden. Do not be upset because of this, as you can make delicious salads from them for the winter.

Very popular in winter green tomato salads... The vegetable did not have time to ripen, and the garden already needs to be cleaned; so that it does not disappear, the hostesses have come up with many recipes for preparations for the winter, in which green tomatoes are used.

Canned salad in winter can be eaten not only with porridge or potatoes. You can take a piece of bacon, fresh bread and a salad prepared in the summer - you can't imagine a delicious snack.

Let's take a look at some of the recipes available for canned salads.

Green tomatoes with peppers - salad without sterilization

To make such a canned salad, you will need the following foods and seasonings:

For such preservation, you can take in half brown and completely unripe tomatoes. They wash well and cut into pieces, you can quarters or rings. If there are any flaws, they need to be removed. The weight of the finished chopped tomatoes should be exactly the same as the weight in the recipe.

The onion is cut into half rings, the carrots are rubbed on a coarse grater, the salad peppers are cut into strips - all the vegetables are put together, spices are added to them according to the recipe. The resulting assortment is put on fire in a convenient container, and cooked with constant stirring for 10 minutes.

Banks need to be prepared in advance, then boiling salad is laid out in them and closed. Hermetically sealed containers are turned over and wrapped. So they should stand until they become completely cold. Green tomato salad is ready without sterilization.

Korean salad recipe

The preparation is very simple since all products are affordable. Would need:

The washed tomatoes are cut into slices, and the peppers are sliced. Garlic is passed through a press or grated, greens are finely chopped; all components are combined in a convenient container, mixed. To prepare the assortment, it is laid out in pre-prepared jars, closed with lids and stored in a cold place.

You can try such a pickled green tomato salad only after how will it be 8 hours.

Canned Green Tomato and Pepper Salad

A set of essential foods and spices:

• unripe tomatoes - 2 kg;
• multi-colored salad pepper -1 kg;
• onions - 1 kg.

The fill consists of the following components:

Vegetables are washed thoroughly; tomatoes and peppers are cut into large pieces; the onion is cut into half rings.

We are engaged in marinade: salt and sugar are placed in warm water, stir until completely dissolved. Next, vinegar and oil are poured in - mixed and only in such a marinade ready chopped vegetables are laid out. Once again, everything is mixed and set for marinating for 2 hours. It is good to mix the salad several times during this time.

When the specified time has passed, the dishes with pickled vegetables are put on the fire, brought to a boil and cooked for 10 minutes. The hot brew is put into prepared cans and rolled up. The containers are turned over and carefully wrapped. In this position, they are as long as they need to cool completely.

Danube salad

To prepare such a salad, you will need not only green tomatoes, but also red ones, from which you will need to make juice. It takes about an hour to prepare the salad if such a portion is prepared.

Required products:

• dense unripe nightshade - 1 kg;
• green pepper lettuce - 3 pcs.;
• hot pepper - 100 g;
• parsley - a large bunch;
• salt - 40 g;
• sugar - 70 g;
• garlic - 3 cloves;
• refined oil - 150 ml;
• acetic acid 9% - 70 g;
• tomato juice - 1 liter.

To prepare the marinade, you need to put all the spices indicated in the recipe, as well as oil and vinegar. Then boil everything.

Wash the vegetables well, cut into arbitrary pieces, and boil in the marinade for 15 minutes. The boiling platter is sorted into previously prepared, sterilized glass containers, rolled up, turned over and wrapped up. So they stand until they cool completely.

Additional processing of such conservation not required.

Green tomatoes stuffed with herbs and garlic

To prepare such tomatoes, it will take a little more time than for the listed salad recipes. But believe me, they are worth it.

To make green stuffed tomatoes, you will need the following ingredients(based on a three-liter can):

For the marinade you need:

• salt - 2 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• acetic acid 9% - 80 ml.

For such preservation, you need take dense, flawless unripe tomatoes. We wash and clean all the vegetables. Cut the garlic into longitudinal thin slices, sweet peppers into strips. Dill and parsley also need to be chopped, but not finely; it is better to grate the horseradish root on a coarse grater, and if it does not work out, chop finely.

Tomatoes are cut across, but not to the very end, we proceed to stuffing them. In each vegetable, in its cut is put: garlic - 2 plates and one sprig of dill and parsley.

We sterilize the container in advance, then put onion, black and allspice pepper, dill umbrella, half horseradish root and hot pepper in it, if you like spicy. Having such a “bedding” in the container, we begin to put tomatoes in it. On all sides in the jar, you can place bell peppers, cut into strips. Put a horseradish leaf on the top of the jar, garlic, if left, and the second half of the horseradish root.

The first time we fill it simple boiling water, cover with a sterile lid and wrap with a blanket. So you need to withstand the container with tomatoes for at least 10 minutes. Then we drain the water from the jar, but do not pour it out, we leave it for the marinade. Pour clean boiling water into the jar again, also cover it with a lid, a warm blanket and wait 10 minutes.

In the water that was left for the marinade, you need to add half a glass of boiled water, given that it evaporated during boiling. Put sugar and salt in it and boil for 5 minutes, stirring, to dissolve. Pour the water from the jar, pour the vinegar and the ready-made boiling marinade directly into it. We roll it up, put it upside down and wrap it up. In this state, conservation is until it cools completely.

You can find out the taste of stuffed tomatoes just a month later, and all this time you just have to wait. If you really love without sterilization, then you will really like this recipe.

Delicious green tomato salad for the winter

If you chop the vegetables finely and cook them for a long time, and then close them, then you get nothing more than caviar. Consider a simple recipe, which will require:

Let's start cooking: all vegetables are thoroughly washed. Tomatoes are cut into strips, onions and peppers are cut into small squares, carrots are grated in Korean style. Everything is mixed, salt, sugar, vinegar and oil are added. In this state, the cutting should stand for at least an hour.

The resulting vegetable platter is transferred to a container with a thick bottom and put on fire. After boiling, the future caviar needs to be cooked over low heat for half an hour. Then, with the help of a crush, the mass is kneaded to one consistency. Modern kitchen electrical appliances can also be used for this purpose.

Having received a homogeneous mass, they put her on fire again, bring to a boil and lay out in pre-prepared sterile jars. Roll up with metal lids, turn over and wrap.

If you use all the products according to the recipe, then the finished caviar turns out to be 6 jars of 0.5 liters each. The taste of green tomatoes in such a dish is aromatic and unusual.

Salad "Surza - Murza"

The required list of spices and products:

• unripe nightshade - 1.5 kg;
• cucumbers, onions, cabbage and carrots 1 kg each;
• sugar and salt for 8 tsp;
• acetic acid 9% - 2 tbsp. l .;
• refined oil - 400 ml.

All root vegetables must be thoroughly washed and cut. Put the resulting vegetable platter in a container, add all the spices, and cook with constant stirring for 15 minutes. The boiling vegetable mass needs to be put into jars, which should have been prepared in advance. The cans are closed using a seaming key and metal lids.

If even after these recipes you still think green tomatoes are useless and tasteless, then you are deeply mistaken. Make at least one of these recipes to convince yourself otherwise. Try green tomatoes for the winter without neutering, or a watercolor salad recipe.

Unripe nightshades for the winter can be pickled, stuffed, cooked spicy, made of them salad, adjika and even caviar.

Attention, only TODAY!

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

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

One of these types is the preparation of salads from green, and not only red and ripe, tomatoes for the winter. Let's see how you can cook them.

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

"Colors of Autumn"

Sometimes in the fall, green tomatoes simply do not have time to ripen. At this time of the year, there is no longer enough heat and sunlight for this. But this does not give reason to worry. They can also decorate your winter table.

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

An example of this is pickled tomatoes, pickled tomatoes or amazingly beautiful and tasteful salads made from green tomatoes.

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

Now let's talk about the ingredients from which this salad is prepared.

We note right away that the indicated weight can refer to both peeled and unpeeled vegetables. In this recipe, we indicate the weight for peeled vegetables. This amount of ingredients is designed to yield 5 kilograms of green tomato salad for the winter.

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

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

With carrots and garlic

A salad made from green tomatoes with carrots and garlic will appeal to lovers of spicier salads for the winter. One of its features is that the filling is placed inside each tomato.

List of required ingredients:

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

Ingredients for making brine:

• Litere of water;
• A tablespoon of table salt with a slide;
• Take 7 peas of allspice;
• Bay leaves - 3 pieces;
• Dill umbrellas - 60 grams.

Let's talk about how to prepare such a salad of green tomatoes for the winter:

1. Let's start by cooking the tomatoes, wash them and cut off the cap;
2. We take out partially the middle of the tomato;
3. Peel, wash and grate carrots;
4. Peel the garlic, wash and cut into thin plates;
5. We wash hot pepper, cut it into thin rings;
6. Thoroughly wash the parsley, then chop it finely;
7. All the ingredients mentioned here must be put in one bowl and mixed thoroughly;
8. Now we prepare the brine, first we boil the water;
9. Add the necessary ingredients to the boiled water (sweet peas, salt, bay leaf and dill);
10. Boil the brine for five minutes and let cool, remove the peas and bay leaves;
11. Put the prepared filling in the tomatoes;
12. Put the tomatoes neatly in an enamel pan and insert dill umbrellas from the brine between them, pour the brine;
13. We put a plate and load on top (we do oppression), the brine should completely cover the tomatoes;
14. We withstand from five to seven days;
15. We put the finished dish in jars under nylon lids and store in a cool place.

Find out more, and replenish your stocks with new conservation.

Do you like lightly salted cucumbers and want to eat them right now? No problem! Here is an instant cooking of them in a package. Just 5 minutes and you can enjoy crispy cucumbers!

Read recipes for "Five-minute" black currant jam Now making jam has become much easier and faster!

Cabbage salad with green tomatoes

Cabbage goes well with pickled tomatoes.

List of ingredients for this salad for the winter:

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

The process of preparing a delicious green tomato blank:

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

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

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

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

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