One of the main positive qualities green tomatoes, which is a sin not to use in cooking - a pronounced tomato smell and taste. And also sourness, not inherent in ripe tomatoes... So if you've never cooked green tomatoes before, Tomato Cooking Recipes will tell you how to really cook with them. delicious food which stimulate the appetite and contain many vitamins. Let's start with some completely extraordinary dishes. Fried green tomatoes- a recipe that will surprise many. Fried green tomatoes are a quick, original and delicious recipe. It is best to roast green tomatoes in corn flour, egg. Fried green tomatoes are a simple recipe that will surprise your home or even guests. If you have unripe unripe tomatoes left, be sure to make blanks from green tomatoes. Recipes will help you cook original dishes and twists with the most different flavors- salty, sweet, spicy, spicy. There are many ways to prepare green tomatoes for the winter. Recipes here you can specify the following: pickled green tomatoes, recipe for pickled green tomatoes, recipe for pickled green tomatoes. The recipe for pickling green tomatoes does not always involve sterilization. Observing certain rules you can cook green tomatoes without sterilizing, recipes usually indicate general recommendation- store such green tomatoes in a cool dark place. Moreover, even in a cold saline solution canning of green tomatoes is possible. The recipe can use the most various containers for conservation. There are green tomatoes in a saucepan, a recipe for green tomatoes in a jar, a recipe for green tomatoes in a barrel, a recipe for green tomatoes in a bucket. If you want to cook a wonderful ready-made snack, at your service the recipe for green stuffed tomatoes. This recipe for delicious green tomatoes will be appreciated by lovers of spirits. Like very popular recipe green tomatoes in Korean, spicy, like all Korean salads. Have you ever tried stuffed green tomatoes with cheese? We highly recommend it.

Some of the most popular are barrel green tomatoes... Green recipe barrel tomatoes it is not necessary to use for salting tomatoes in barrels, jars are also suitable. The recipe for pickling green tomatoes contains ingredients such as salt, water, dill, black and allspice, dill seeds, horseradish. Spicy lovers also use a recipe for green tomatoes with garlic and red pepper. There is also a recipe that will show you how to make green tomato recipes quickly. 5-7 days - and pickled green tomatoes are ready. Tomatoes turn out green - you will lick your fingers. The recipe is simple, the result is quick and tasty. Just do not add water, this is how you quickly pickle green tomatoes. Recipes for winter will require longer aging and more vinegar. And don't forget garlic if you like hot green tomatoes. Pickled green tomato recipe - for lovers of tomatoes with gazik. The main thing here is to put the tomatoes tightly in a barrel or bucket, and shift each layer with spices so that the green tomatoes are well saturated with them. Preservation, recipes suggest, will take about two weeks, after which the green tomatoes will be ready to eat. A delicious snack, completely ready-to-eat - pickled green tomato salad. The marinade recipe is simple, you need vinegar, vegetable oil, sugar, salt and spices. Green tomato caviar - stew recipe vegetable snack... Green tomatoes can be used to make not only snacks and vegetable dishes but even green tomato jam. The recipe for this jam will diversify your traditional sweet preparations for the winter. So cook green tomatoes... Recipes with photos will help you prepare many dishes from them for a variety of tastes.

Green or brown tomatoes infrequent guests at the tables. They ripen late. But for homemade preparations, choosing such tomatoes is a pleasure. They are dense, juicy and have a pleasant sourness.

But you can lay not purely tomatoes, but the whole salad at once. It turns out to be richer in taste and in vitamins. A jar of such a salad will complement both everyday and festive table cold winter... And sometimes the bookmarks are so tasty that they are eaten even before winter.

General cooking principles

Since tomatoes are cut into a salad, they can be taken in absolutely any size. The main thing is that there are no spoiled or unripe fruits. They are not only not tasty, but also dangerous.

It is imperative to sterilize jars and lids in any convenient way: in the oven, microwave, steamed or using a kettle. The procedure for laying is standard in everything: chop vegetables, season, let it brew or stew, then send it to storage.

Green tomato salad for the winter "Delicious"

Cooking time

calorie content per 100 grams

How to cook:

Tip: Using peppers of different colors will make the salad look brighter and more appetizing.

Korean salad variation

The piquancy and special cutting of all Korean-style salads allows you to immediately make sure that it will be delicious!

How much time - 1 hour 20 minutes.

What is the calorie content - 49 calories.

How to cook:

1. Banks to be sterilized;
2. Remove the skin from the carrots and grate them with a Korean salad grater. As a last resort, very thinly cut into strips;
3. Wash the Bulgarian pepper, remove its stalk with seeds, cut into strips;
4. Cut the peeled onion into half rings rather thinly;
5. Remove the husk from the garlic and pass it through a press;
6. Chop hot peppers very finely without using seeds;
7. Washed tomatoes without stalks must be cut into half rings, not too thin;
8. Mix all these components with each other and add spices;
9. After that, stir in butter, sugar and vinegar, salt everything;
10. Cover the mixed mass with a lid and leave for forty minutes;
11. After that, using a spoon, fill the jars with the vegetable mass;
12. Cover with a lid and put to sterilize for about fifteen minutes, if the cans are half-liter;
13. After that, roll up and allow to cool slowly in a warm place, after which you can store in the pantry.

Tip: quantity hot pepper can be reduced if children eat the snack too.

Green tomato caviar

This caviar can be served with a side dish, and it is simply delicious to spread it on bread.

How much time - 2 hours.

What is the calorie content - 74 calories.

How to cook:

1. Wash all vegetables thoroughly;
2. Remove the husk from the onion, and peel the peel from the carrots;
3. Pass all products through a meat grinder: tomatoes without stalks, carrots, onions, bell peppers without seeds;
4. Stir the products together and salt them, be sure to sugar;
5. Put the mass on a small fire. Cook for about an hour and a half, stirring from time to time;
6. Ten minutes before the end, it is necessary to pour in oil, pepper, add vinegar, mix;
7. Spoon the caviar into sterilized jars, tighten the lids, let cool under a blanket;
8. Store in a cool place.

Tip: for more original taste sunflower oil can be replaced with corn or sesame.

Salad for the winter in a slow cooker

Enough quick option an easy bookmark for the winter, preserving all your vitamins and your time.

How much time is 40 minutes.

What is the calorie content - 52 calories.

How to cook:

1. Wash the tomatoes and cut them into quarters, removing the stalks;
2. Peeled carrots must be coarsely grated;
3. Chop the onion with a knife without husks;
4. Cut the washed pepper into long strips, while discarding its seed capsule;
5. Mix all these ingredients and transfer to the multicooker bowl;
6. Somewhere in the center you need to place whole pepper Chile;
7. Select the "Extinguishing" mode with a timer no more than twenty minutes;
8. Sprinkle salt and sugar on top, pour in vinegar, oil, you can pepper the whole mass, mix slightly and close with a lid;
9. Sterilize the banks at this time;
10. After the multicooker beeps, immediately put the caviar in jars, close them and let cool under a towel. Then refrigerate.

Tip: the salad can be eaten immediately, it goes especially well with boiled potatoes.

Georgian salad for the winter

The perfect collection of "khmeli-suneli" spices goes well with almost all dishes, and vegetables are no exception.

How much time - 1 day.

What is the calorie content - 63 calories.

How to cook:

1. Wash the tomatoes and cut them in half, then cut them into thin slices. Sprinkle with a pinch of salt on top;
2. Cut the peeled onion into thin half rings;
3. Pull out the stalk of the pepper, remove all the seeds, cut it thin straw;
4. Finely chop the bitter pepper without seeds too;
5. Finely chop the greens with peeled garlic;
6. During this time, the tomatoes had to let the juice go, it must be drained, the slices themselves should be very carefully squeezed out, keeping their shape;
7. Mix them with the rest of the products, add spices here, add more salt;
8. Then pour in the oil and vinegar, gently mix again with a spatula;
9. Transfer to a saucepan and place the load on top using a plate and a jar of water. Leave for a day;
10. After that, spread out in small jars and sterilize them for fifteen minutes, close the lids and store in the pantry.

Tip: the salad does not need to be sterilized, but then you will have to store the jars in the refrigerator.

Tomato-cabbage salad

A great option for late autumn seasons. It's never too late to stock up on salads!

How much time is 14 hours.

What is the calorie content - 38 calories.

How to cook:

1. Wash the tomatoes and cut them into small slices; it is advisable to cut the stalks;
2. Remove the first two or three leaves from the cabbage, wash the head of cabbage, chop it quite thinly;
3. Cut the pepper into strips, after removing its stalk with seeds;
4. Mix everything, add salt and mix again;
5. Put a plate on top and place a jar on it, full of water... Leave vegetables under such pressure for at least eight hours;
6. The juice that has come out from under the vegetables must be drained;
7. After that, add sugar to the products, pour in vinegar, add a mixture of peppers;
8. Mix everything and put on fire in a saucepan. Simmer for about ten minutes, not forgetting to stir;
9. Sterilize the jars and put the vegetable mixture tightly in them;
10. Then move the containers with the lids covered and sterilize them in a saucepan or oven for about twelve minutes, close and store in a cool place.

Tip: if the salad is not sterilized, then it can stand in the refrigerator for three months and not deteriorate.

Almost all bookmarks can be stored in the house as long as the room temperature never exceeds 20 degrees. In the summer, everything must be put into the refrigerator if there is no basement. It is advisable not to store such blanks for more than a year.

Adding hot pepper, garlic, table vinegar, citric acid and other natural preservatives extend the shelf life. If not used, it is not recommended to store the salad for more than three months. In addition, preservatives-free can only be stored in the refrigerator or on a stably cold balcony.

It is important not to overcook the tomatoes; you need to handle them carefully. Then they will be able to maintain their firm and crunchy texture. In all other respects, the preparation of such salads requires a minimum of skills and knowledge. The taste is always amazing! Experiment with spices, add others seasonal vegetables and enjoy the literal bouncing vitamins of this mouth-watering salad.

Use thick-skinned sweet peppers in a variety of shades for your salad.

All pepper must be baked whole. To do this, you can use the oven (190 degrees), baking the peppers for 10-15 minutes until the peel darkens. If you have access to a charcoal grill, bake the peppers until the peels are charred.... The third option for baking is yours gas stove, burn the peppers over the burner on. Next, you need to put hot vegetables directly from the fire or from the oven in a regular plastic bag and tie them tightly. Leave the peppers in the bag for 10 minutes. During this time, they "sweat" and then it will be easy to remove the skin.


Rinse green preselected tomatoes and cut into thin slices or slices.


Cut the baked sweet peppers into strips and place them in a bowl with tomatoes.


Peel and chop the onions in half rings, add to the salad.


Send chopped parsley or dill to a bowl of salad, sweeten and salt. Now, if you wish, you can add the mixture to the salad ground peppers, chilli pepper.


Stir the salad, pour the apple or table vinegar, and let the whole mass stand for 20 minutes for the vegetables to start juicing.


First, wash glass jars thoroughly with soda, boil in a saucepan with water (10 minutes) or sterilize in the oven for not quite high temperature(100 degrees) for 15 minutes. Divide the salad with tomatoes into jars, pour out the juice evenly. If the jars remain empty on top, you can add boiled water... Cover the jars with clean lids.


The salad jars must now be sterilized. Place them in a saucepan for this, warm water pour cans over the shoulder. After the water boils in the pot, sterilize the jars for 15 minutes.


Remove carefully, you can roll up tightly with lids. Be sure to turn the cans upside down.

The cooled salad is perfectly stored in the pantry all winter.

To cook delicious salad from green tomatoes for the winter, you need a minimum of components. In addition to unripe tomatoes, I add onions, carrots and bulgarian pepper... If you add only onions and carrots, you get the so-called "Danube" salad, hot pepper- "Cobra" salad, korean dressing- "Korean" salad with green tomatoes. Housewives love to experiment with ingredients - green tomatoes many go. In addition to ingredients, salads differ in cooking technology - with or without sterilization.

However, back to my recipe. All my vegetables are stewed in their own juice, which is very convenient, because you don't need to prepare the filling separately. From the indicated amount of products, the yield will be 1.5 liters. The salad is very tasty, so for large family you can prepare 2-3 servings at once. The only thing I would advise is to take a spacious pan, since the vegetables in the slices are voluminous - they will settle as you stew.

Total cooking time: 1 hour + 4 hours for pickling tomatoes
Cooking time: 1 hour
Output: 1.5 liters

Ingredients

• green tomatoes - 1 kg
• onions - 500 g
• carrots - 300 g
• multi-colored bell pepper - 300 g
• 9% vinegar - 80 ml
• sugar - 100 g
• salt - 1.5 tbsp. l. or to taste
• bay leaf - 2 pcs.
• black peppercorns - 6 pcs.
• vegetable oil - 100 ml

Note: Vegetable weights are peeled.

How to make green tomato salad for the winter

It is advisable to take tomatoes of the same variety, then they will all reach readiness at the same time. Optimum maturity is light green or brown. There should be no lethargic and blackened, select only the densest and most beautiful. I washed the fruits and cut them into small slices into 4-8 pieces, depending on the size. I poured it with coarse rock salt and left it for 4 hours to let the juice go - it will need to be drained in order for the bitterness to go away.

Peeled bell peppers from seed boxes and cut into strips. Chopped the onion in half rings, and chopped the carrots into thin strips (if you cook in large quantities, it is more convenient to use a coarse grater).

He heated refined vegetable oil in a saucepan (volume 3 liters) and poured onions and carrots into it. Fried over medium heat without a lid for 5-6 minutes, stirring with a spatula. The vegetables will settle a little, the carrots will become a little softer, and most importantly, the onions will flavor the oil.

Brought to a boil. Seasoned with sugar and vinegar, seasoned with spices: peppercorns and bay leaves.

Gently mix and simmer for 40 minutes under the lid, over the lowest heat, stirring occasionally. You do not need to add water, the vegetables will let the juice on their own. If you cook large portion, then more time may be needed - up to 1 hour. As a result, the salad will settle and decrease in volume by about half. The tomatoes will become soft, changing their natural bright green color to olive. If necessary, you can add more salt and sugar, adjusting the amount to taste.

Hot green tomato salad, I put it in sterilized jars and immediately rolled it up on a turnkey basis. I turned the canning upside down, wrapped it tightly with a blanket and left it in this form until it cooled completely.

The result is a delicious green tomato salad for the winter. You can store it not only in the cellar, but also in apartment conditions, in a cool and dark place. Just chill the jar before serving, and the snack is ready!

Climate features - or rather premature frosts - do not allow all tomatoes to ripen in garden plots and gardens. The residual part, among which rather large and beautiful unripe fruits, remains on the branches. And what a pity to leave such delicious food to disappear! After all, you can still make a lot of it winter preparations; including, and green tomato salad for the winter... Such seaming will save both the harvest and the energy spent on growing it. Experienced housewives who enjoy culinary experimentation will definitely be armed with following recipes... In them, unripe nightshades are combined with other vegetables for the reason that the natural taste of brown fruits is not very expressive.

Recipe 1 - Motley Fair

You can prepare snacks - bright, beautiful and appetizing - from the following vegetable set: 3 kilos of green tomatoes, 1 kg of onions, 2 kg of carrots, 500 ml of not spicy tomato sauce, 5 black peppercorns, 2 full glasses of refined sunflower oil, a quarter cup osta 9% (or 1 tbsp. 30% preservative), 2 tbsp. rock salt and 6 tablespoons of sugar. for a contrast of color, it would be nice to supplement with sprigs of fresh greenery.

So, the vegetable components of the dish are thoroughly washed, if necessary, they are certainly cleaned, and then cut into medium-sized slices (you should not chop vegetables too much or even chop in large pieces). Further for filling in separate dishes shifted tomato sauce(depending on the desired sharpness of the future workpiece this product is taken spicy or vice versa), and is supplemented with otstom, lean refined oil, rock salt and sugar sand. The marinade is thoroughly mixed until the spice crystals dissolve in it, and combines with the previously cut main components. Grain black pepper is the last to be laid.

The mixture should stand, be saturated with the aromas of the marinade, let own juice... For this she will need several hours of time. And at the end of the holding period green tomato salad for the winter very delicious boiled for two hours with a quiet boil. If you want more filling in the appetizer, then you can add boiled water straight into the boiling brew. Those prepared in this way are laid out in fired glass jars and sealed hermetically. To storage conditions this conservation completely unpretentious; it will stand perfectly in a room, even though the entire cold season.

Green tomato salad for the winter: "fresh" appetizer

"Fresh" clogging involves the sterilization of vegetable cuts in a prepared container. And this processing method allows you to preserve the natural taste and vitamin set starting products... Of the main ingredients for harvesting, you will need: 3 kg of tomatoes that have not yet reached maturity, that is, brown or even green in general, 5-6 bell peppers, 3 onions and the same number of large carrots, 1 glass of granulated sugar, 1 full tbsp. l. rock salt, half a glass of apple 4% OCT, 180-200 ml vegetable oil refined.

Vegetables on "Green tomato salad for the winter" recipes are being prepared in a standard way: wash, clean, rinse one more time and cut into convenient slices. To be more precise, the bulbs are split in half rings, the carotel is rubbed with neat thin threads, sweet peppers are chopped into oblong stripes, and tomatoes are chopped into small slices. The named components are mixed in one wide bowl.

TO vegetable slices add lean refined oil, apple oset, stone not iodized salt and granulated sugar. The mixture is gently stirred, and put in heat for 20 minutes for juicing. At the end of the specified time, the salad is mixed again and laid out in pre-washed and dried small-capacity jars, adding to the vegetables and the juice released during infusion. The containers are covered tin lids and placed to sterilize in slowly boiling water for 35-40 minutes. wrapped in a blanket, and after cooling is transferred to the cool for winter preservation.

Recipe 3 - "hunting" clogging option

Seen on "Green tomato salad for the winter" photo the next snack option immediately makes you want to try it. "Hunting" seaming in equal proportion combines with other vegetables, and includes the following list of products: 0.2 kg of unripe tomatoes, sweet peppers and cucumbers, 300 g of white cabbage, 100 g of carrots, 1 onion, 1-2 garlic cloves, several sprigs of parsley with dill, osttovaya essence (approximately 10 ml for each 1 liter jar), salt, lean oil (2 tablespoons per jar).

Peeled onions are finely diced. The washed carotel is cut into pieces. Sweet peppers without stalks and testes are crushed into cubes. Cucumbers are cut in semicircles (by the way, if they are overripe or with a tough skin, then it needs to be peeled off). After washing, green nightshades are cut in medium slices or in pieces of arbitrary shape, but of small size. The white-headed one is thinly chopped. The garlic cloves are passed through a press. All prepared vegetable components are mixed and salted to taste (it is advisable to oversalt the mixture a little, this will further correct the released juice).

The mixture is 1-1.5 left alone for infusion. And then it is located on the stove only for heating. Boil the workpiece " Winter salad of green tomatoes, peppers"Not in any case!

Otherwise, the slicing will soften, and taste qualities snacks will change for the better. Sunflower oil and ocet are poured into the heated mixture.