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 you can eat not only with porridge or potatoes. You can take a piece of bacon fresh bread and the salad that was prepared in the summer - tastier than a snack you can't imagine.

Consider several available recipes canned salads.

Green tomatoes with peppers - salad without sterilization

To make such a canned salad, it will take following products 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

Kit necessary products 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; on the large pieces tomatoes and peppers are cut; the onion is cut into half rings.

We are engaged in marinade: v warm water salt and sugar lay down, 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 peppers- 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, will be required 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 plates, Bell pepper- stripes. 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 bank, you can arrange bell pepper sliced ​​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.

Add half a glass to the water left for the marinade boiled water considering 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.

Learn the taste stuffed tomato can be 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.

Received vegetable mix 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 ready-made caviar it turns out 6 jars of 0.5 liters. 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 from them salad, adjika and even caviar.

Attention, only TODAY!

Green tomatoes are not at all an offensive fiasco in a cold summer, but a real find for those who love to roll up for the winter various salads... Green tomato salads for the winter have long won well-deserved fame in our families. If you haven't prepared such salads yet, our recipes and tips will help you prepare delicious green tomato salads for the winter.

In order to prepare green tomato salads for the winter, you will need standard set supplies, vegetables (and, of course, green tomatoes!), a few recipes, and a little patience. For cooking salads, a wide saucepan or basin is best suited, copper is better, but aluminum will do as well. Enamel dishes it is not suitable for cooking salads, they offensively burn to the bottom, spoiling the taste and aroma of the dish.

If the recipe involves sterilizing salad jars, you will need a wide saucepan with a towel on the bottom to prevent the jars from bursting when heated.

Salt for making salads should be taken with ordinary stone salt. Not "Extra", not iodized, the most simple salt... Otherwise, you risk losing all the blanks.

It's up to the recipes. There are many of them, so our site has chosen the most delicious and uncomplicated ones.

Danube salad with green tomatoes

Ingredients:
1 kg green tomatoes
1 kg of sweet pepper
1.4 kg of cucumbers,
500 g onions
1 hot pepper,
2 tbsp salt,
5 tbsp Sahara,
200 ml of vegetable oil,
50 ml of 9% vinegar.

Preparation:
Prepare and cut vegetables: tomatoes into slices, cucumbers in half circles or quarter circles, peppers into strips, hot peppers into small cubes, onions into half rings. Put all vegetables in a saucepan, add salt and sugar, add vegetable oil and vinegar, stir and put on slow fire... While stirring constantly, bring to a boil and cook for 5 minutes. Spread out hot salad on sterilized jars and roll up. Turn over onto a blanket, wrap well and let cool for 1-2 days.

Sweet and sour salad of green tomatoes, carrots and onions

Ingredients:
3 kg of green tomatoes,
1 kg of carrots,
1 kg of onion
1 stack vegetable oil,
½ stack. water,
2 tbsp salt,
1 stack Sahara,
½ stack. 6% vinegar.

Preparation:
Cut the tomatoes into slices, grate the carrots on coarse grater, cut the onion into half rings. Put all the vegetables in a bowl for cooking salads, add salt, sugar, water and vegetable oil, stir and leave for 2-2.5 hours for the vegetable mixture to juice. Stir a couple of times. Then put the bowl of salad on the fire, bring to a boil and simmer for 25 minutes. Spread the hot salad in sterilized jars, roll up, turn over and wrap until it cools completely.

It is believed that sterilized workpieces are stored much better. If you are not able to load all your green tomato salads for the winter in cool cellars, it is better to use the following recipe.

Green tomato salad without vinegar (sterilized)

Ingredients:
2 kg of green tomatoes,
500 g carrots
500 g onions
500 g of sweet pepper (better than multicolored),
2 heads of garlic,
1 bunch of greens
1 stack vegetable oil,
½ stack. Sahara,
3 tbsp salt.

Preparation:
Cut the tomatoes into slices, bell peppers and onions into half rings, chop the carrots into thin slices. Finely chop the garlic with a knife, chop the herbs. Place all vegetables and herbs in a bowl, stir and leave for 6-7 hours. Add salt and sugar. Heat the vegetable oil separately and pour it into a bowl of vegetables. Stir well and place in sterilized jars. Cover the jars with boiled lids, place them in a wide saucepan, pour boiling water over the shoulders and put on fire. Sterilize from the moment it boils for 15 minutes. When time is up, roll up the cans, turn over, wrap and leave to cool.

"Bright" salad

Ingredients:
2 kg of green tomatoes,
1 kg of sweet colored pepper,
1 kg of carrots,
1 kg of onion
500 ml of water,
250 ml 9% vinegar,
250 ml of vegetable oil
160 g sugar
3 tbsp salt.

Preparation:
Rinse all vegetables, peel and cut: tomatoes into slices, bell peppers into strips, onions in half rings, grate carrots on a coarse grater. Combine water, oil, salt and sugar in a saucepan for cooking salad. Put on fire, bring to a boil and add vegetables to a saucepan. Stir, bring to a boil, cover, reduce heat and simmer for 10 minutes. After the time has elapsed, add vinegar, mix well and spread hot in sterilized jars. Roll up immediately, turn over and wrap until cooled completely.

In our piggy bank there are also recipes for hot salads that will appeal to all thrill-seekers. Seeds from hot peppers can be left on to add more bitterness and pungency to your harvest.

Hot salad of green tomatoes, garlic and hot pepper

Ingredients:
2-2.5 kg green tomatoes,
3 large heads of garlic,
2-3 chili peppers
100 ml of table vinegar,
3 tbsp salt,
3 tbsp Sahara.

Preparation:
Cut the tomatoes into small slices, pepper into slices, while the seeds do not need to be removed, this will make the appetizer even sharper. Pass the garlic through a press. Combine all ingredients and leave for 30-40 minutes to form juice. Stir, arrange in sterilized jars so that each has enough juice (put 2-3 jars at once). Roll up boiled lids. Store the workpiece in a cool place.

Green tomato caviar

Ingredients:
3 kg of green tomatoes,
1 kg of carrots,
500 g onions
5-7 pods of sweet pepper,
3 pods of hot pepper (to taste),
250 ml of vegetable oil
150 ml mayonnaise,
150 g sugar
2 tbsp salt,
2 tsp ground black pepper,
3 tbsp 70% vinegar.

Preparation:
Pass all vegetables through a meat grinder or chop in food processor or a blender. You don't need to remove seeds from hot peppers. Add salt and sugar to the mass, stir and put on fire. Bring to a boil, reduce heat, and simmer for about an hour. Stir occasionally to avoid burning. When the time is up, add to the vegetable mass ground pepper, mayonnaise, vegetable oil and vinegar, stir and simmer for another 15 minutes. Lay out in sterilized jars, roll up, turn over, wrap up.

And finally - interesting recipe lettuce, which combines autumn vegetables and apples.

Salad with green tomatoes "Hello Autumn"

Ingredients:
500 g green tomatoes,
1 kg of cucumbers
500 g apples
500 g zucchini
200 g of garlic
100 ml of vegetable oil
50 g sugar
40 g salt
100 ml apple cider vinegar.

Preparation:
Cut tomatoes, cucumbers and zucchini into slices or quarters. Cut the apples into slices. Chop the garlic with a knife. In a saucepan for cooking salad, combine all the ingredients, stir and put on fire. Bring to a boil, stirring occasionally, cook for 10 minutes and place in sterilized jars. Roll up, turn over, wrap up.

Try our green tomato salads for the winter, you will definitely not regret it!

Successful blanks!

Larisa Shuftaykina

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. Sharp fill season the salad. 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). Slice " vegetable mix»(Tomatoes, peppers, cucumbers, carrots and onions) in halves or strips. Pour the ingredients into enamel pot... 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;
• onion- 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;
• spicy capsicum- 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).

I have after cooking canned vegetables often "illiquid assets" remain: a head of peeled onions, a couple of carrots, half a pepper or a bunch of greens. What to do with these 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). Full feeling that the dish is seasoned fresh vegetables and greens!

The most favorite and commonly used vegetables are without a doubt cucumbers and tomatoes. They are now being sold all year round, and we can delight ourselves with delicious salads using them whenever we want.

But, of course, winter fruits cannot be compared with juicy vegetables saturated with the summer sun and warmth. And therefore, every summer, many housewives, as well as men, who like to stand at the stove and cook something tasty, prepare delicious salads in jars.

And even the expression has become very popular, sounding like a slogan - "Roll the summer into a jar!" It sounds very convincing, and encourages not only to listen to what has been said, but also to wash the jars and prepare in them what is grown in the garden or bought on the market.

So we try, roll it up. After all, what could be better, self-prepared homemade preparations, made with love, and most importantly with your own hands. In one word "Hand made"!

Tomato blanks are perhaps the simplest and most beloved of all blanks. They are not as capricious in storage as, say, eggplants, they do not need to be fried, steamed and stewed while standing at a hot stove. There is practically no fuss with them. It will be easy and simple to cook according to any of the recipes proposed today. I am not saying this simply: I cooked for them for three whole days, and all of them were prepared through my hands.

I would like to say that tomatoes go well with any other vegetables - first of all, cucumbers, bell peppers and onions. Such classic combination ingredients. Blanks with them turn out to be bright, colorful, pleasing to the eye and enhancing the mood. Having opened a jar of such yummy, put it on a plate and sprinkled it with vegetable oil, you can decorate any, even the simplest, dinner with such a dish.

You can also prepare salads with the addition of carrots, white cabbage and cauliflower, with apples, zucchini, eggplant, green beans. I even met the harvesting of tomatoes with rice for the winter, and today such a recipe will also be in our selection.

And why be surprised, tomatoes are so beloved and delicious vegetable that you want to see him in various combinations, and in a wide variety.

I will harvest them exclusively from my homegrown fruits. They may not be as large and red as those sold on the market, but they are their own, grown with love. We live in the Urals, and our places are called the land of evergreen tomatoes. And this name was established due to the fact that we do not wait for our fruits to ripen on the bush, we collect them green and put them in a dark place, where they turn red.

And there comes a moment when you look, and there are more and more red copies in the boxes. And it is no longer possible to eat them. Then for a few days you simply move to the kitchen, and from morning till evening you process them, cooking, or salads for the winter.

But not everyone is "lucky", as we are, and many have tomatoes blushing on the bushes. But be that as it may, today we will make blanks. And let's get down to this point soon. And from what fruits you will cook them, it does not play a special role, even green ones are suitable for preparing many recipes. And having tried such a preparation at least once, you will then specifically look for green fruits in order to cook such a yummy.

Pickled salad "Lick your fingers" from tomatoes and onions

This is a very simple recipe, thanks to which you do not need to spend a lot of time cooking. It is most delicious when ripe red or pink tomatoes, such as "Bull heart". These varieties have a fleshy sugar pulp. And even just eating such a fruit, salt it with salt, you will involuntarily lick your fingers. But what can I say if you prepare them in a delicious marinade ?!

I use my tomatoes today. Usually I prepare them in this way many cans at once. But today I have a different task, namely, to show you, dear readers, how blanks are prepared according to several recipes at once. Therefore, I will make all of them in two or three jars, and nothing more.

We need (for two 650 gram jars):

• tomatoes - 650 gr
• onions - 3 - 4 medium heads
• garlic - 4 cloves
• sunflower oil - 4 tbsp. spoons
• black peppercorns - 10 pieces
• dill, parsley - 4 sprigs

For the marinade for 1 liter of water:

• salt - 1 tbsp. a spoon
• sugar - 2.5 tbsp. spoons
• vinegar 9% - 60 ml

The marinade will turn out to be slightly larger than necessary for two cans, but there's nothing you can do about it. If you cook it for half a liter of water, then this amount will not be enough, and if you cook it for 750 ml, then you will need to recalculate the proportions where they will be obtained with complex fractions. Therefore, it is better to cook a little more marinade. Let him better stay than not enough.

Subsequently, after cooling, it can be stored in the refrigerator and, if desired, pickled cucumbers or tomatoes in it in order to simply eat.

Preparation:

1. Rinse the jars thoroughly with baking soda or detergent... You also need to sterilize them. You can do this with any of known methods

• for a couple
• in the oven
• in the microwave

If you sterilize them using the last method suggested, then do not forget to pour some warm water into the jar so that it does not burst. The time of sterilization in the microwave depends on how many cans you put there. Two cans will take 4 - 5 minutes, 3 cans - 5 - 6 minutes, and so on.

The water should boil in the jar, and it itself should become so hot that it will be possible to get it only with the help of an oven mitt or a towel - this is the main indicator of readiness.

Pour boiling water over the lids and let them boil in water for 4 - 5 minutes.

2. Wash the tomatoes. Peel the onion and garlic. Prepare all the ingredients you need for cooking at once. In order not to forget anything in a hurry.

Cut the onion into rings or half rings, depending on their size.

3. Let's start placing the components in both prepared jars at once. Put dill, parsley, onion rings in each of them. Leave some onions. We will still need it to put it on top.

4. Pour in 2 tablespoons of oil and place in two garlic cloves. You can cut the cloves into 2 - 3 pieces. Add 5 black peppercorns each.

I have seen variations of this recipe where no pepper was added. I honestly don't know why. I like this option precisely with his presence. When in the marinade, and in the very taste of the fruit, there is the aroma and taste of this spice, it always excites the taste and increases the appetite.

5. Cut the tomatoes large portions by cutting them into 4 - 6 pieces, depending on the size.

Gently place the sliced ​​wedges in a jar with the rest of the ingredients. Do not press hard, fold out compactly, but without pressure.

6. Finally lay out the remaining onion rings.

7. Prepare the marinade. To do this, boil water, add salt and sugar to it. As it boils again, add vinegar. And wait for the boil again. Then turn off the brine and let it cool to a warm state.

8. Pour the contents of the jars with warm marinade. Make sure that there are no air bubbles in the middle. If there are any, rotate the filled container from side to side, clasping it with your palms. Alternatively, gently slide the spoon handle into the place where the bottle is trying to hide, and help it to get up.

9. Now the banks need to be sterilized. To do this, pour warm water into a saucepan of a suitable size, lay a towel on the bottom, and carefully place containers with the contents there.

Do not put cans in boiling water to prevent them from bursting.

Top up the marinade so that it is poured to the very edge. Close sterilized metal cover and turn on the gas. Wait for the water in the pot to boil, then check the time.

Sterilize 0.5 liter cans for 15 minutes. Sterilize 650 gram jars for 20 minutes, and liter jars for 25 minutes. Do not open the lids during this time, and do not open them at all, especially when you are already taking out the cans.

Sometimes it happens that while we take out the jar with the help of tongs, inadvertently move the lid. So in this case, you need to add the boiling marinade to the jar again and cover it again. Sterilize again, but no longer full time, and 10 minutes.

10. Banks get out with tongs, but not all but one at a time. And tighten the lids with a seaming machine.

11. Then turn them over, placing them upside down, and wrap them tightly with a towel or blanket. It is necessary that the contents cool very slowly. During this period, passive sterilization will continue.

A correctly covered workpiece remains warm even after 24 hours. This is what we should strive for. The slower it cools, the better.

12. A day later, or even two jars, turn over to their normal position and store in a cool, dark place. If you store it in an apartment. then place the workpieces away from the heaters. If the apartment has a storage room, then this would be the perfect place.

As a rule, such a blank is stored well, and there are no problems with it.

Tomato "Lecho" - 6 recipes without sterilization

Last season, on the blog pages, I shared my favorite recipes for making lecho. The article titled suggested 5 different delicious recipes... There were recipes, both just with tomatoes alone, and with the addition of carrots and garlic.

Lecho is generally the favorite snack of millions of people. Roll it up in the autumn - summer period in tons. And there are a great many recipes for its preparation. Although I must admit that the salad is the simplest. Where do so many recipes come from, one wonders !?

But this is all people's love. Everyone tries to make their favorite dish even tastier and more beautiful. And we are not lagging behind. Today I want to offer you one more recipe - very simple and very tasty.

This chapter provides 6 recipes for your favorite cold dish. So here are 5 of them you can see by clicking, and today I will share only one recipe. Why repeat if some recipes have already been described. Better to leave room for new ones.

We need:

• tomatoes - 2 kg
• bell pepper - 2.5 kg
• sugar - 0.5 cups
• salt - 1 tbsp. a spoon with a slide
• oil - 0.5 cups
• vinegar 9% - 1 tbsp. a spoon
• black peppercorns - 6 - 7 peas

The calculation of vegetables is given already in a peeled state.

Preparation:

As you may have noticed, the composition of the ingredients is the simplest. All you need are tomatoes and bell peppers. But the taste of the whole workpiece will depend on which ones you use them.

Tomatoes must be taken ripe, red, juicy and fleshy. Their taste sets the tone for the whole salad. It is they who are assigned the leading role here.

But peppers also should not be discounted. Choose also juicy, meaty varieties with thick walls. The color of the fruit can be any - from bright red to dark green. But it should be remembered that red pepper has the most sweet taste, and dark green can even have a slight bitterness.

And in order to get a riot of colors in the salad - just such a variety of colors that a wonderful generous autumn gives us, you can take peppers of different colors. In this case, we will get not only a beautiful color, but also a more multifaceted taste.

But today I only have red fruits. The tomatoes are my own, and the peppers are from the market, but it is the best among all that I could find. Unfortunately, the peppers I have grown do not have such taste that I would like. And therefore we will use it today in other blanks.

And one more small digression. This is my third day harvesting tomatoes for the winter. And today I am preparing three different options at once. All of them are specially prepared in order to show you step by step how to do everything. Therefore, I take only half of the ingredients suggested in the recipe. And from this amount I will get one and a half liters finished product.

Therefore, out of the proposed amount of ingredients, the yield of the finished product will be 3 liters, or a little more.

Therefore, decide on how many jars you need. I canning in liter jars, since I no longer have smaller jars. Although the recipe was written at the beginning of the article, this version is the last one I prepare. But keep in mind that it is better to prepare salads in small jars with a volume of 0.5, 0.65 liters. So that they do not sit in the refrigerator. To open and eat right away!

We chose the vegetables, decided on the banks, let's start cooking.

1. Peel the tomatoes from the stalk and cut out its dark attachment point. Cut the fruit into pieces; the amount will depend on the size of the fruit. We will cook a tomato from them. To prepare it, you can twist the vegetables through a meat grinder, or grind it with a blender.

Since I only use a kilogram of fruits, it is easier for me to puree them in a blender bowl.

After receiving a tomato, there are two paths to follow.

1. Rub the tomatoes through a sieve, thereby freeing from seeds and pieces of skin, if any. You can also get rid of the skin by scalding the fruit with boiling water in advance and removing it from them. But this perfect way cooking!
2. Today I am going faster and easier way. Moreover, the bones do not bother me at all. Yes, they are practically invisible after a tough procedure in a blender bowl.

2. Pour the finished tomato into a large pot appropriate volume. The volume should be such that it includes puréed tomatoes and chopped peppers. Put the saucepan on the fire and bring the contents to a boil.

3. Cook the tomato for 20 minutes, stirring occasionally with the bright red mass. It is considered correct to boil the tomato mass in half. But today we use few tomatoes, besides, they were fleshy and juicy. Therefore, we do not need to boil them in half.

It is necessary to let them simmer on a not very intense heat.

4. 5 minutes before the end of the time, salt the tomato, add sugar and vegetable oil there. The salt should not be iodized and the oil should not have any foreign odor.

5. To clear the pepper from seeds and partitions. When you cut off the stalk from it, the ring of pepper remains ownerless. You can, of course, add it to the tomato and in this form, but it will not look very nice. Well, do not throw out the same useful product.

Therefore, quickly grind it, again in the bowl of a blender, and until the tomato boils, send this yummy to him in the pan. This procedure is especially good if the tomatoes are lacking in color. Since my pepper is bright red, it will add extra brightness to the tomato. Well, taste, of course!

By the way, if you want to add a bright saturated color to the salad, you can add a spoon - another chopped paprika.

6. Now you need to cut the pepper. And again we have several different ways do it. The simplest and quick way- it's just cut it into strips. With this method, the cooking time will be reduced as much as possible. It will be enough 10 - 15 minutes for the pepper to come to readiness during cooking.

The second method is cutting into large cubes or rather large slices. The cooking time will be increased to 20 - 25 minutes.

Today I will cook pepper for the longest time. Firstly, because I have it fleshy and thick, and secondly, because I will cut it quite coarsely.

7. Now let's get to the banks. They must be thoroughly washed with soda, or another, more familiar to you, detergent. You also need to wash the lids.

8. Then sterilize both one and the other in one of the known ways. Since I use a lot of cans today, I have already sterilized everything in the microwave beforehand.

The lids are not suitable for microwave sterilization. Therefore, filling them with water, I set them to boil. After the water boils, they should be in boiling water for at least 5 minutes, and preferably up to 10 minutes.

9.20 minutes have passed, which means it's time to put the pepper in the tomato saucepan. Having laid it out, I see that there is a lot of pepper, but the tomato is not visible at all. Moreover, it is even impossible to mix it all up. The pepper will immediately jump out of the pot.

It's okay, that's the way it should be. Everything goes according to plan. You just need to reduce the heat a little and cover the pan with a lid. After 5 - 7 minutes it will be possible to see that the pepper is "donkey" and is no longer trying to get out of the pan. Now you can mix it.

10. Wait until the mass boils. Then time and time. Our coarsely chopped vegetable should cook for 30 minutes. And you need to cook it when closed lid... Thus, the tomato will not boil away, and the pepper will not only boil, it will also be steamed. Which is very good, because we are not going to sterilize our yummy today.

11. Cook, periodically opening the lid and gently stirring the pepper. It is important not to break all the beauty. I give the cooking time that I got. If you use thinner peppers, then the cooking time should also be reduced.

It's not even better to navigate here by time, but by outward appearance pepper. In no case should it become soft, and fall apart when you just take it with a spoon. But it shouldn't be tough either. The desired state of the pepper is medium; seems to be ready, but not completely. It must remain elastic and pliable at the same time. And no time will tell us such a state, we need to look and feel.

12. 5 minutes before the end of cooking, we need to add two more remaining components - black peppercorns and vinegar. Add them, let it boil for 5 minutes, and start filling the jars.

If there are two or three cans, then you can immediately start filling them all in turn. Put two or three spoons in one, then the same amount in another and a third. So the heat will spread gradually, and the cans will not burst from a sharp temperature drop.

In addition, air bubbles will have time to escape.

13. Try to put more pepper in jars first, do not pour the tomato on purpose. Let it be as much as it gets along with the pepper. Press lightly on each layer so that no voids remain inside. But just lightly, keep the integrity of the pepper. While hot, it can easily break, but we need to keep it beautiful and intact.

14. In the end, we just need a tomato, it should completely hide all the peppers.

Examine the jar from all sides; there should be no visible voids in it. If they saw, then the air must be released. To do this, lower the handle from the spoon into this place, leading it gently along the wall. The bubble will immediately jump out.

15. Then you should cover the jar with a sterilized lid. Let it stand for a minute or two. Then screw the lid back on with a seaming machine.

16. Since we do not sterilize the workpiece, we will passively sterilize it. Place the cans of blanks under the blanket, turning them upside down. And wrap tightly. Leave in this state for 24 hours.

17. Then store in a cool, dark place, turning them over to their usual position.

That's the whole recipe. As you can see, it is very, very simple. I would even say that it couldn't be easier.

You can add onions and carrots to this recipe, and in the last article, to which there is a link at the beginning of this recipe, we just prepared lecho with their presence. Therefore, if there is a desire to prepare such a salad with additional vegetables then go ahead and read the recipes there.

And we will move on to the next recipe.

Tomato, onion and carrot salad for the winter

The presence of carrots in any dish always decorates the whole dish very much. I'm not even talking about all the beneficial qualities of this irreplaceable vegetable. Everyone knows about them, and carrots in this context do not need advertising.

Therefore, we cannot ignore carrots with our attention. And I suggest making the carrot version. And not just cook, but prepare it for the winter.

The salad is very simple. And its huge plus is that vegetables are sterilized in only 5 minutes. This allows you to save everything in it. useful material and vitamins.

• red, ripe tomatoes - 650 gr
• onion - 1 head
• carrots - 1 pc (200 gr)
• garlic - 1 clove
• basil - 2 - 3 sprigs
• hot chilli pepper - to taste
• black peppercorns - 5 pieces
• salt - 1 tsp
• sugar - 2 tsp
• vinegar - 1 tbsp. a spoon

As you already understood, the calculation of products is given in the minimum volume - just two jars. Pay attention to this. And if you want to preserve more, then just proportionally increase their number.

Preparation:

1. Cut the tomatoes into wedges. Can be used as red for recipe ripe fruits, and pink, which are not yet fully ripe. In any case, when slicing, the pieces must keep their shape. The wedges should not be too large or too small.

2. Peel the onion and cut into rings no more than 5 mm thick.

3. Peel and grate the carrots for korean carrots... You can also rub it on a regular grater, but for the beauty of the workpiece it is better that it be in the form of a thin, neat straw.

Chop the garlic and chop the hot pepper.

4. Place all vegetables in a bowl. Add salt and sugar there. Chop the basil and add to it. If you do not have such a herb, then you can replace it with parsley. Pour in vinegar and mix gently.

5. Let stand for 5 minutes and mix gently again. In order not to damage the vegetables, you can interfere with your hands.

6. Put the vegetable mass in sterilized jars. The content will be enough for exactly two cans of the above volume.

7. Boil the kettle and pour boiling water into the jars. Check that the liquid completely fills the entire visible space. If air bubbles remain somewhere, then they must be released. This can be done using a handle from a regular tablespoon.

8. Close with sterilized lids. Let stand for 2 - 3 minutes.

9. Meanwhile, pour warm water into a large saucepan, place a towel on the bottom and place the jars in it. Bring the water to a boil and only after that time the time. Sterilize jars for 10 minutes, and if you sterilize in half liter jars, then 5 - 7 minutes will be enough. All this time, the water in the pan should boil well. But not so intensely, it should not splash out of the pan.

10. First take out one can and roll up the lid with a seamer. Then take out the next can, and twist it.

11. Turn the swirled containers over, placing them on the lid. Cover with a warm blanket. and leave for passive sterilization for 24 hours. Or maybe even a little more, in general, until the time when the contents are completely cool. And the longer it cools, the better.

Store jars in a cool, dark place.

Canned Tomato, Cucumber and Bell Pepper Salad

This is a very popular salad option that is not only delicious but also beautiful. In fact, this is our favorite version of cucumbers with tomatoes, with the addition of onions and bell peppers. Here, in fact, the same thing, only prepared for the winter.

We need (for 3 650 gram cans):

• tomatoes - 400 gr
• cucumbers - 400 gr
• onions - 200 - 250 gr
• bell pepper - 200 - 250 gr
• sunflower oil - 1 tbsp. spoon on the jar
• black peppercorns - 4 - 5 peas per can

It grows for 1 liter of water.

• sugar - 1.5 tbsp. heaped spoons
• salt - 1 tbsp. a spoon without a slide
• apple cider vinegar - 12 tbsp spoons

You can use 70% vinegar essence instead of apple cider vinegar. It will be needed per liter of water - 1 tbsp. spoon.

Alternatively, you can use 9% vinegar. And in this case, we need 8 tablespoons of it.

You can try the marinade as you add the vinegar. And if you think that a lot of this amount of vinegar is added, you can slightly reduce its amount. But I add just that much. For my taste, this is normal.

Preparation:

1. Cut the cucumbers into slices. And if the cucumbers are large, then you can cut the circle into two halves.

The preparation of this blank is good because here you can use cucumbers, tomatoes and so-called peppers - not conditioned. That is, those that, for one reason or another, are not suitable for conventional preservation. For example, tomatoes are too large or, on the contrary, small; cucumbers - crooked and thick; bell peppers are also crooked and ugly.

Everything here is cut into pieces and circles. And as you know, slicing equalizes all vegetables - in this case they all become the same.

2. Immediately prepare the cans. They should already be sterilized. Immediately put all three banks in a row. Pour a tablespoon of vegetable oil into each of them. It, as you understand, should be odorless.

Immediately put peppercorns in each jar.

3. And spread the chopped cucumber. Leave one or two fruits in order for and upper layer we got cucumber. This will make the salad more colorful.

4. Now we prepare the next layer. These can be tomatoes cut into slices, or bell peppers cut into strips. I spread the tomatoes.

5. Cut the onion into rings no more than 5 mm thick and lay out next. More than half of the can is already full.

6. Now it's the turn of the pepper. It can also be cut at will. Someone more like to cut it into circles, someone into squares, and I cut it into regular strips.

7. At the very end, add the green color and lay out the cucumbers. The jars are already completely filled and it's time to start preparing the marinade.

8. Pour 1 liter of water into a saucepan. Put it on fire. Add salt and sugar. Let it boil and pour in the vinegar. Boiling will stop briefly, but will resume soon.

9. And as soon as that happens, pour it into the jars. But don't do it quickly. First, pour boiling water into one of the banks, about 1/4 part. Then pour the same amount into the other, and into the third.

And so, gradually adding to each of them, fill the jars to the very top.

10. It remains only to sterilize the contents. It does not take a lot of time. You probably already know how to sterilize yourself. But I will remind you. Pour warm water into a large saucepan. Lay a towel at the bottom. And put the jars inside.

Be sure to add brine to the very neck and cover with sterilized lids. We no longer open them, well, perhaps only in winter ...

Bring the water in a saucepan to a boil, and the boil field will begin to count down. It is different for cans of different sizes.

• 0.5 liters - 10 minutes
• 0.65 liters - 15 minutes
• 1 liter - 20 minutes

11. After sterilization, close the jar with a lid. Notice the cucumbers have changed their color to olive. This means that they are completely ready.

Then put the jar upside down, and wrap it well with a blanket. Leave in this position until it cools completely.

12. Then store in a cool, warm place.

Here, we have coped with one more recipe. To be honest, it sometimes takes even longer to describe a particular recipe than to cook everything.))) They are so simple in execution that I don't even want to stop. And even, on the contrary, I want to cook them as different and tasty as possible.

Korean tomatoes - 4 recipes

Most recently, I wrote an article where I told in great detail how to cook. I have indicated that they can be stored in the refrigerator for only 5 - 7 days. This is the number of days, more than which they are not stored with us, they are eaten earlier. But now, for the sake of experiment, we store them for much longer, and the snack only becomes tastier from storage.

I think that they can be stored in this state for up to a month. But in cans with a screw cap, and always in the refrigerator.

I will not take your time here today. If you want to know these recipes, then follow the link. There literally step by step, with abundance beautiful photos and video, everything is written and described in the best way possible.

Moreover, all the recipes have been tried, and moreover, they are still being tried online, as they say. In total, 3 recipes are given there, of which two - with a step-by-step description and a photo, and one in a video version.

To the taste, the tomatoes are sour - sweet, a little spicy, just with a crazy smell that instantly whet the appetite, and encourages every now and then to get one out of the refrigerator.

Now everyone who comes to our house on business, or just to visit, is treated to such a salad, and everyone is asked for their opinion. But the opinion is always the same - everyone is delighted !!!

But still, in order to refresh the recipe in memory, let me offer you a video in which everything is told and shown.

I prepared salad in small jars, but here it is prepared in large quantities at once. This is good, so it will last for a long time.

These blanks are also being prepared for the winter, and will not be superfluous in today's article. Although there are no tomatoes in their composition. But any Korean salad is delicious with any ingredients.

Winter vegetable salad without marinade and without sterilization

This salad, and all variants similar to it, also have the name "Ukrainian". The name most likely comes from the general principles of cooking. And the composition of the ingredients, and the cooking time is in different options different.

Its peculiarity is that it is not capricious at all, and despite the fact that it takes a rather short time heat treatment, does not need sterilization. And also a marinade is not specially prepared for him. It is brewed in own juice, in which it is actually canned.

We need:

• tomatoes - 1 kg
• bell pepper - 300 gr
• carrots - 300 gr
• onion - 300 gr
• garlic - 3 cloves
• hot peppers - to taste (you can ground red pepper 1/4 teaspoon)
• dill - a small bunch
• parsley - a small bunch
• tarragon - twig (optional)
• sugar - 2 tbsp. heaped spoons
• salt - 2 tbsp. flat spoons
• vinegar 9% - 2 tbsp. spoons
• vegetable oil 70 ml (3.5 tbsp. lodges)

From this amount of ingredients, two 650 gram cans were obtained, and about half a half liter can still remained.

That is, it was possible to roll up three half liter cans, and all the same, the salad would have remained for the sample, but a little less.

Preparation:

1. Wash and drain all vegetables and herbs. Clear them of all unnecessary. Prepare all the ingredients at once so that they are at hand and do not forget anything later.

Also prepare a saucepan of the appropriate size, in which we will cook vegetables.

2. Cut the tomatoes into small pieces. I use small pieces from my garden, and therefore I cut some of them into two or four parts. Larger fruits, need to be cut into large quantity parts.

Immediately put the chopped pieces in a saucepan in which we will cook.

3. Cut the onion into two halves and then cut into half rings. Send it to the general mass.

4. Cut the bell pepper thin straw... If you take pepper of different colors, then it will turn out to be more beautiful.

5. Grate the carrots. It can be used as a regular grater, on which it is better to rub it on a large mesh. And it is best to use a Korean carrot grater for this. It will allow you to get the product of approximately the same size and thickness, which will make the salad more attractive in appearance.

Put all this in a common saucepan.

6. Chop the garlic. You can use a crushing press for this. Or you can just cut it very finely with a knife.

7. We also add hot peppers to the salad. I like to add it more to fresh... But you can also use ground pepper, this will not greatly affect the taste.

You can make it more spicy, for this pepper you can add more. In any case, it is necessary to take into account personal needs, and in accordance with this, already use this hot spice.

Do not forget that the seeds of the pepper are the sharpest, and it is not at all desirable that they get inside. Therefore, clean them and do it with gloves. Juice on contact with fingers is difficult to wash off with water.

8. We still have to cut the greens. You can add only one parsley, you can add one dill. And you can have one and the other greens. And I also took some tarragon.

But you should be aware that when cooked, dill and parsley will change their color to a lighter color, and will not stand out in the general color of the salad. Tarragon, on the other hand, darkens, and will be visible in it in the form of dark specks. If this bothers you, then you may not add this type of greenery. Moreover, in classic performance of this kind of workpiece, it is not added.

9. Immediately pour all the oil into the vegetables. Add salt and sugar. Mix. It is best to do it with your hands. So the salt and sugar will disperse better, and the onion rings, with this stirring, will themselves break up into separate parts.

10. After stirring, leave the salad to infuse for 1 hour. During this time, you can stir it a couple more times. Soon he will start up the juice, on which we will then deal with its further preparation.

11.After an hour of infusion, put the pan on medium fire... The vegetables have already been used up enough juice, and there is no need to fear that they will burn. But still watch this. The dishes in which we cook can sometimes bring an unnecessary surprise. Therefore, control is important in this matter.

12. While stirring, bring the vegetable mass to a boil. When heated, an additional amount of juice appears, which, in fact, should boil. And as soon as that happens, time it. It takes 15 minutes to cook vegetables. During this time, stir them with a long-handled spoon so as not to burn yourself.

13. Then pour in the vinegar, mix well. Wait for it to boil again and cook for another 5 minutes.

14. Immediately put the salad in sterilized jars and roll up the lids. Do not put it in all jars at once. Let it simmer slowly over low heat. And you first fill one jar, screw it with a lid, then grab the next one.

15. Put the curled jars upside down and wrap them well with a blanket. Leave for passive sterilization for a day. The longer it cools, the better.

16. The salad is not capricious and keeps well. Still, it is better to store it in a cool place. And in order to preserve the color, it is also advisable to choose a dark place for it. That is, a pantry or basement in your own home would be ideal for this.

The salad prepared in this way can be served as an appetizer to any meat and fish dishes... Or you can simply put it on bread, like caviar, and eat it with hot sweet tea.

As I said above, I have come across many recipes similar in description. Among them there are those where the contents need to be cooked for 1 hour. In my opinion, this is useless, for complete cooking it is enough to cook much less time.

However, there are variations of this recipe, where the food is cooked for only 4 to 5 minutes. And I consider this option unacceptable for myself. In my opinion, this is very short in time. There is a chance the contents may ferment and the lid will pop up. In this case, you need additional sterilization... What for? When you can cook the salad for only 20 minutes. And then screw it up calmly. Almost 100% guarantee. This, of course, if you followed all the other rules.

"Winter" from green tomatoes without sterilization

Someone thinks that green tomatoes cannot be used to make a delicious salad. Especially for the winter. They are also considered to be bitter and not tasty. Let me disagree with you.

And the proof of this is the one we have already prepared in one of the recipes -. Where, as one of the components of the snack, just green fruits act. Moreover, no other tomatoes in this version of the recipe can be envisaged, since it is the green fruits that, when twisted through a meat grinder, remain grains. Which allows you to cook caviar, and not vegetable puree.

And today we will prepare a delicious salad, which is perfect to serve as an appetizer for meat, poultry and fish. And also it will be very good for strong drinks.

We need:

From a given number of ingredients, one liter jar and about half a half liter jar. A bit awkward proportion in the sense that it remains. But if you roll up two 650 gram cans, then it is just well distributed in them. But, unfortunately, I have already run out of all banks of this volume. End of the season, after all. So I roll up in what's left.

• green tomatoes - 1 kg
• carrots - 300 gr
• onion - 300 gr
• bell pepper - 300 gr
• vegetable oil - 100 ml
• sugar - 2 tbsp. heaped spoons
• salt - 1 tbsp. a spoon with a slide (but better to taste)
• vinegar 9% - 25 ml (1.5 tablespoons)

Preparation:

1. Prepare all ingredients for cooking. Wash and peel vegetables, cutting off any excess and inedible. Wash and sterilize jars and lids. Prepare a saucepan in which we will cook our workpiece.

2. Tomatoes can be taken not at all conditioned, small, uneven. You can also ignore the color. You can use both completely green fruits and slightly pinkish ones. Although, of course, from the second, the salad turns out to be juicier and somewhat tastier.

Although we will still improve the taste with the help of bell peppers and carrots.

Cut the tomatoes into slices. Any method of slicing can be used. I cut into cubes so that all vegetables look about the same. Put the chopped pieces in a saucepan.

3. Cut the onion into half rings no more than 0.5 cm thick. Leave the tail on the onion, it is convenient to hold on to it when you cut the onion. And in this case, the last rings can be cut as thin as the first.

4. Cut the bell pepper into 4 pieces, and cut each of the pieces across into thin cubes. I use green peppers to make it more uniform color, namely in orange and yellow tones. I don't want to see flashy bright colors in this version.

But in general, the salad will turn out delicious with any pepper.

5. Grate carrots for Korean carrots.

Put everything in a saucepan.

6. Add salt, sugar and vegetable oil. Stir the contents. It is better to stir it with your hands, while dividing the onion rings into separate segments.

Add only a tablespoon of salt at the beginning. When you put the salad on fire and cook it, try it. And if necessary, add more. Everyone has different tastes. Someone likes strongly salty, someone less salty. Therefore, in this case, the trial is the best helper.

There is another thorny point here. And it lies in the question of when to add vinegar.

The recipe states that it must be added right at this stage. And while it is pickling, I would agree with that. But then it will cook, and for a long time. And as you know, it is not advisable to subject vinegar to prolonged heat treatment. Therefore, there is a dilemma - what to do?

Guided by the second principle, that the vinegar is heated long time not recommended, I am going at this point against the prescription. And I don't add vinegar. I'll add it later.

7. Leave it to infuse for 2 hours. Stir it occasionally. After a short time, the vegetables will start juice. And in a mixture of this juice, salt and sugar, they will be pickled.

8. After two hours, set aside for infusion, there will already be enough released juice in order to start boiling it.

Put the saucepan over medium heat and bring to a boil. Juice will continue to be released. It will not completely cover all vegetables, but it will not be difficult to see the moment of boiling. Continuous gurgles will appear from both the edges and the middle of the pot. From this moment on, it will be necessary to time the time. In order for the salad to cook, it will take exactly 1 hour.

For the first 30 minutes, cook with the lid closed over medium heat. In the second 30 minutes, open the lid and cook it already in open form... The excess liquid will evaporate. Keep track of its amount, especially at the very end of cooking. Very little liquid will remain, and the contents may begin to burn. This cannot be allowed.

During the entire cooking period, both at the first and at the second stage, vegetables should be stirred every 10 - 15 minutes. And even more often at the end of cooking.

9. 5 minutes before the end of cooking, pour in the prescribed portion of vinegar. Stir to disperse.

10. Take one of the sterilized jars and fill it halfway at the beginning. See if there are any air sinuses left in sight. if any, remove them with a tablespoon handle. To do this, simply put a spoon in the place where the bubble has formed. It will come out easily.

Then fill the jar completely. Check again for bubbles. And if all is well, cover the jar with a lid and tighten it with a seamer.

Do not turn off the remaining salad, let it simmer over very low heat until you fill all the prepared jars. I got one liter can and about half a half liter container.

11. Turn the rolled jars over and place them on the lid under a blanket or large towel. They will slowly cool down there for about 24 hours, ideally even a little more.

12. Then store the jars in a cool, dark place.

Canned Green Tomato Caviar

Based on the previous recipe, you can make caviar, which is very tasty to spread on bread and washed down with sweet hot tea. In general, the composition of the ingredients and the method of preparation does not differ at all from the option proposed above.

There are only two main differences.

1. Vegetables in the second version are not cut, but rotated in a meat grinder. In this case, the lattice should be used not small, but large. To make not mashed potatoes, but small grains.
2. The second difference is that vegetables will not need to be infused for two hours. They can be immediately put on fire and cooked for exactly 1 hour while stirring.

And so, in the same way, all vegetables are mixed in one pan. Salt, sugar and butter are added to them.

At the end of cooking, namely 5 minutes before the end, vinegar is added.

Then the caviar is laid out in jars, covered with a lid, and twisted using a seaming machine. Without any sterilization. It is also placed upside down under the blanket for 24 hours.

The caviar is perfectly stored, and it turns out to be very tasty. Therefore, take note of the recipe, maybe you will love it.

"Tourist's breakfast" of tomatoes and rice

Here is a salad of tomatoes with vegetables, and most importantly, with the addition of rice, housewives are now very fond of cooking. It also has another name "Tourist's Breakfast". I don’t know why this recipe was called that, whether because of the addition of rice, or why else.

But being a tourist in my youth, and of a rather high sports category, I can say with certainty that we did not take such cans with us on hikes. The weight of the backpack was calculated literally to the gram, and even the handle of the toothbrush was cut off so that there was no excess weight... And of all the cans that we had in our backpack - this is stew and canned fish.

But nevertheless, there is a salad with this name, and I must mention it.

I would like to offer this recipe to you in a video version. A lot of words have been written today, and in order not to overload you even more, dear readers, you can not read the recipe, but look.

As you can see, everything is pretty easy and simple. Harvesting for the winter turns out to be tasty and satisfying. And if you've never rolled one before, then give it a try. Let not from a whole portion of ingredients, but at least from a half.

Winter spicy salad with tomatoes and apples

Last season we canned it, and I got a lot of feedback that I liked the recipe. So you can still cook winter salad, but with apples.

We need (for two 650 gram jars):

• tomatoes - 500 gr
• apples - 4 pcs (small)
• garlic - 4 cloves
• parsley, dill - 1 - 3 branches per jar
• cloves - 2 pieces
• allspice peas - 2 pieces
• black peppercorns - 8 pieces

For the marinade:

• bay leaf - 1 piece
• salt - 1 tbsp. a spoon
• sugar - 1 tbsp. a spoon
• vinegar 9% - 1 tbsp. a spoon

The marinade will turn out to be slightly larger than needed for two 650 gram cans. But there's nothing you can do about it. Half a liter of water is not enough. And make a marinade for 750 ml. water means converting the amount of salt, sugar and vinegar into compound fractions, and weighing everything on an electronic scale. Or add approximately. Which does not suit me personally. Therefore, I prepare the marinade for 1 liter of water.

Let him better stay than not enough. Better to use it later for cooking.

Preparation:

1. Wash and sterilize the banks in advance.

2. Wash, peel and cut apples and tomatoes into small slices.

3. Put half of the herbs and garlic on the bottom of the jar.

4. Then add one chopped apple. I use small sweet and sour apples. And I will place one at the bottom and the other at the top. If the apples are large, then only 2 of them are needed. In this case, lay out the half from the bottom, and the other half - from the top.

5. And fill the middle with chopped tomato slices. You need to steal them as tightly as possible, but do not crush them. They can be used both bright red and slightly unripe, red-pink.

Again, I have my own fruits that need to be processed. Maybe the salad turns out in this case not as bright as with purchased fruits. But on the other hand, these are our own vegetables grown with love. They will undoubtedly be much more useful.

6. Put the apples and the remaining greens on top again.

7. Boil the kettle and pour boiling water over it. Cover with a sterilized lid. Let stand for 10 minutes. Then drain the water through a special lid with holes.

8. In the meantime, we put the marinade to cook, in which we put all the components necessary for the recipe, except for the vinegar. Add vinegar at the very end, after boiling, just before pouring the marinade into the jars.

Pour the marinade immediately after draining the first water from the jar. The gap between draining the water and pouring the marinade should be kept to a minimum.

9. Immediately cover the jar with a lid. Inspect it from all sides. And if you saw that air bubbles were hidden between the pieces, help them get out of there. To do this, grab the jar on both sides with your hands (if you hold it hot, take a towel) and rotate the jar from side to side. From the movement, the bubble will move and rise upward. It is not necessary to release it and lift the lid. He will get out on his own.

10. Tighten the lid with a seaming machine. Put the jar on the lid and wrap it in a warm blanket. Leave for a day.

11. Then put in a cool dark place for storage.

These are our recipes today. Of course, there are much more of them than I can write within the framework of one article, but today I tried to choose among them the most delicious and the simplest ones. I hope that you will like my choice too. And you can find for yourself what you would like to preserve for the winter.

And I will end on this. Cook delicious tomato salads for the winter, and may the process be successful!

Bon Appetit!

Canning for the winter is a very popular activity for many housewives, because it provides an excellent opportunity to diversify the table with delicious, savory snacks, salads, which bring bright notes to any meal. Even green tomatoes are used: in the blanks, they turn out to be very tasty. If you do not believe, see for yourself by preparing canning according to recipes for salads for the winter with a photo You will lick your fingers. Green tomatoes can be harvested in different types: stuffed, whole, sliced ​​in salad.

How to choose the right tomatoes for harvesting for the winter

For pickled, lightly salted, pickled, barrel, salted tomatoes, it is necessary to choose fruits in a store or on the market with the correct degree of ripeness: they must be unripe or brown, and the tomato crumb must be firm, dense. Choose fruits without dents, cracks, signs of disease. In terms of ripeness, all green tomatoes should be the same. You do not need to roll up the inconsistency in the 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. Plum-shaped fruits are well suited, since they are small, have dense structure... When all the green tomatoes are selected and sorted, they must be thoroughly rinsed with water several times for rolling salads for the winter "Lick your fingers".

What utensils do you need

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

1. It will take special saucepan: it is a wide, thick-bottomed pot with a spout, a strong bow, and the inclined walls of this dish allow liquid to evaporate quickly. The pot should be made of stainless steel and have a volume of 9 liters. There are dishes that have divisions on the inside so that it is convenient to keep track of the amount of boiled contents.
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 canned food at the time of spilling into cans.
4. Use a slotted spoon to remove the limescale.
5. Measuring containers, spoons will help to correctly determine the proportions of the components.
6. For pouring blanks into jars, jugs made of heat-resistant glass are used, as well as special plastic funnels with a narrow or wide spout.
7. Useful for sterilizing canned food home autoclave or ordinary saucepan with a wide bottom and gauze lined on the bottom.
8. For canning are used glass jars With tin lids with a rubber ring-insert, manual seaming machine for twisting, twist-off caps.

Recipes for delicious salad "You will lick your fingers" from green tomatoes

There are many recipes for canning green tomatoes for future use in the form of "Lick your fingers" salads. 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). Canned fruits taste harder and sour.

With carrots and onions without sterilization

One of the ways to prepare salad from green "You will lick your fingers" is without sterilization. This greatly facilitates the canning process and saves time. Carrots in the salad add light sweetness and onions are piquancy. To prepare green tomatoes "Lick your fingers" according to this recipe you will need:

• 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 glass.

Step-by-step recipe salad "Lick your fingers" from green tomatoes:

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

With cucumbers Danube style

Green tomato salad and Danube style - very tasty and unusual workpiece... Complementing their winter meal (rice, pasta, potatoes, meat dishes), you will definitely remember about summer. Combination available products in the recipe gives an original taste. Harvesting for the winter preserves the original aroma of vegetables. To prepare salad of green tomatoes "You will lick your fingers" you will need:

• Bulgarian 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 .;
• bitter pepper - 1 pc.

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

• We wash the cucumbers, dry them, cut off the ends, chop them into halves.
• We wash the bell peppers, remove seeds, stalks, cut into strips.
• We wash hot peppers, remove the stalk and seeds, finely chop.
• We wash the tomatoes, cut into slices.
• Peel the onion, soak in cold water for 20 minutes, cut into thin half rings.
• We transfer all vegetables to an enamel pan, pour in vinegar, oil, add sugar, salt. Stir with a wooden spoon, put on low heat. When the salad boils, cook for 5 minutes.
• We lay out the salad in sterilized jars, tamping a little. We roll up the blanks, turn them over, wrap them until they cool. Then we put it in a cool place for storage.

Korean style in banks

The Korean-style salad of green tomatoes "You will lick your fingers" is one of the quick, tasty preparations for the winter. Vegetables are marinated in their own juice with the addition of various spices, due to which the dish turns out to be moderately spicy and piquant. Optionally, add hot pepper to the recipe. We 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.

Step-by-step recipe for making green tomato salad in Korean with a photo:

• We wash the greens, dry them, chop finely.
• We wash the tomatoes, cut into slices.
• Remove the husk from the garlic, chop it with a knife.
• We wash the pepper, remove the seeds and stalks, chop into small cubes.
• We wash the cans for preservation and lids.
• Put pepper, green tomatoes, garlic, parsley into a bowl, add sugar, salt, ground red pepper. Fill with vinegar, vegetable oil, mix.
• We put the salad in jars, close and leave in the refrigerator for 8 hours. After that, the snack is ready to eat or store until winter.

Winter Flower-seven-flower with vinegar

Green tomato salad for the winter "Tsvetik-seven-flower" - simple and tasty autumn snack... The blank in jars is very bright, reminiscent of warm summer day... The salad comes out very fragrant, with a slight hint 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-seven-flower":

• We wash and clean all the vegetables. Cut the tomatoes into slices, pepper into strips, onions into half rings, chop the carrots on a grater.
• Pour water, oil into a saucepan, add salt, sugar. We put on fire, after boiling, add vegetables. At re-boiling cover with a lid, simmer for 10 minutes. Add vinegar, remove from heat.
• We lay out the salad in sterilized jars, roll it up, wrap it until it cools. We store it in the cellar or closet.

Watercolor without vinegar

Green tomato salad "Aquarelle" - simple winter harvesting... Her taste is different a combination of light sweets and sourness, so this is a successful piquant addition to any winter feast. For cooking you will need:

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

Step-by-step recipe for "Aquarelle" salad with a photo:

• We wash and clean all the vegetables. Cut the tomatoes into slices.
• Cut the peppers into thin half rings, put them in a bowl with green tomatoes.
• Cut the carrots into thin slices.
• Cut the onion into half rings.
• Chop the garlic and herbs.
• Mix vegetables, leave for 6 hours. After that, add salt, sugar, pour in hot oil.
• Stir the salad thoroughly, put it in jars, sterilize for 15 minutes. We roll up the blanks, turn them over, wrap them up. When the preservation has completely cooled down, we put it in the cellar.

Hunting

"Hunter" salad - fast and tasty preparation in the winter, judging from 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 you receive new taste... Remember to add more salt so that the salad looks a little salty when tasted. Don't worry, when you open a piece in winter, it will taste just right. We 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 branch each;
• garlic - 1 clove;
• vinegar essence- 0.5 tbsp. l. for 1 liter can;
• vegetable oil - 2 tbsp. l.

Step-by-step recipe for green tomato salad "You will lick your fingers" with a photo:

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

Cobra with garlic and chili

"Cobra" salad from the "Lick your fingers" series with the addition of chili and garlic is suitable for those who like very spicy and pungent appetizers. Such a dish will successfully complement the meat, shading off the excessive fat content and helping the digestion process. You can vary the amount of garlic and pepper, depending on how hot you prefer. For cooking spicy salad from 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 hot salad recipe:

• We wash the tomatoes, cut into small slices.
• We wash the pepper, remove the seeds if desired, cut into circles.
• Chop the garlic, if desired, you can add some of the garlic to fried... This will add even more flavor to the workpiece.
• We mix tomatoes, peppers, garlic, sugar, salt, vinegar. We insist for half an hour to form juice.
• We lay out the salad in sterilized jars, cover with lids.

Caviar in a slow cooker

Kabachkova and eggplant caviar you will no longer surprise your household, but from green tomatoes - this is something new, you just lick your fingers. She is not inferior in taste traditional types appetizers, but notable for their piquancy and originality. Instead of vinegar essence, you can take apple cider or vinegar... We 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 making green tomatoes in the form of caviar for the winter:

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

How to pickle barrel tomatoes with vegetables in adjika

Real barrel pickled tomatoes are made in wooden barrel, which is thoroughly washed beforehand, is 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 - excellent spicy appetizer that will decorate any meal. We need for salting:

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

A step-by-step recipe for salting barrel green tomatoes with "Lick your fingers" adjika:

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

Armenian style with herbs

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

• garlic - 2 heads;
• green tomatoes - 2 kg;
• dill - 0.5 bunch;
• cilantro - 0.5 bunch;
• 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 tomatoes "Lick your fingers" in Armenian:

• We wash the tomatoes, make an incision crosswise or not all the way along.
• For the filling, grind half a bunch of celery, basil, cilantro, parsley. Finely chop the garlic, sweet and hot peppers. We 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 the brine, boil water with 2 tablespoons of salt. Cool, pour in the tomatoes. We leave at room temperature about 4-5 days. After we close nylon caps, put it in the refrigerator for storage.

Cut into wedges in tomato sauce

Green tomatoes in tomato sauce with the addition of cinnamon - an original, tasty winter preparation, to the taste somewhat reminiscent of lecho due to the presence of juice and pepper. Choose strong vegetables. Cinnamon gives the preparation a spicy taste and aroma. We need:

• tomato juice - 1 l;
• aspirin - 1 tablet per can;
• 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 cooking salad of green tomatoes "Lick your fingers" in tomato sauce:

• Put the tomatoes and bell peppers cut into slices 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 an aspirin tablet in jars, fill it with marinade, roll it up.

Video

In cooking, green tomatoes are often used. Unripe tomatoes produce excellent canned food... It can be stuffed, pickled, pickled tomatoes, caviar, salads for the winter "Lick your fingers." In most cases, they are combined with other vegetables (onions, carrots, sweet and hot peppers), and a variety of spices and seasonings give the preparation a spice, piquancy and aroma. You will learn how to preserve green tomatoes according to the video below with a recipe for "Lick your fingers" salad. As a result, a spicy, tasty preparation comes out.