Green tomato salad can be prepared both for direct consumption and as a preparation for the winter. Unripe fruits give it a special unique taste.

• Green tomatoes - 1 kg
• onions - 300 g
• bell pepper red - (weight of peeled pepper) 300 g
• garlic - 50 g
• bitter pepper - ½- 1 pc.
• hops-suneli, utskho-suneli - 1 tsp each
• cilantro - 1 bunch
• 9% vinegar (or 5% wine vinegar) - 50 ml (or 90 ml)
• sunflower oil - 100 ml
• salt 1 tbsp +1 tsp

I made a tomato for 1 kg (I have so many of them left after salting), so it will not be difficult to count on a larger quantity. I got about 2 liters of ready-made salad.

Cut the tomatoes in half and then into thin slices, immediately salt the tomatoes with 1 tbsp. salt, and during the cutting process I mix in a large container. While I chop other components - the tomatoes will be salted and let the juice out, then you need to drain it and squeeze it out a little "without fanaticism" so as not to crush the tomatoes.

I cut the onion into thin half rings, pepper thin straw... Finely chop the garlic and cilantro.

Add all chopped vegetables, dry spices, 1 tsp to squeezed tomatoes. salt with a small slice, mix well. Then add vinegar and oil. Put the salad in a saucepan (I did it in a 3-liter can), compact, cover with a plate and put a small load (a jar of water, I put 0.5 liters).

Leave the salad warm for about a day, then you can transfer it to a jar and store in the refrigerator.

You can try it immediately or after a couple of hours after cooling.

Surplus lettuce can be put in jars, sterilized and closed.

Recipe 2: delicious green tomato salad with nuts and garlic

• Green Tomatoes - 3 Pieces
• Nuts - 200 Grams
• Onion - 1 Piece
• Garlic - 3-4 Cloves
• Fresh herbs - To taste (parsley, cilantro)
• Spices - To taste (fenugreek, hot peppers, coriander, salt)
• Vegetable oil - 1 tbsp. spoon
• Vinegar - 6 Tbsp. spoons
• Salt - To taste

Cut the green tomatoes into slices and place in a saucepan. Add 200 ml of water, salt, oil and some vinegar. Bring to a boil and simmer for 10 minutes.

Throw the tomatoes in a colander, add coarsely chopped onions.

Pass the nuts and garlic through a meat grinder. Mix the resulting mass with spices, add 4 tbsp. vinegar and stir.

Add the resulting thick paste to the salad, add fresh herbs there. Stir and send to the refrigerator for an hour or two. That's it, the green tomato salad is ready!

Recipe 3: how to make green tomato salad with carrots and onions

• - green tomatoes - 3 kg
• - carrots - 1.5 kg
• - onions - 1.5 kg
• - salt - 100 g
• - sugar - 150 g
• - vegetable oil - 300 g
• - vinegar 9% - 60 g per 1 liter of juice
• - pepper, Bay leaf- taste

Vegetables - green tomatoes, rinse the carrots well in cold water, then cut the tomatoes into slices, grate the carrots on coarse grater... Peel the onion and cut into half rings, or rings, if it is not large. enamel pot or a basin, sprinkle with salt, mix well (it is better to do this with your hands, not with a spoon) and put in a cool place for 10-12 hours so that the vegetables soften and give juice.

Then the juice that has formed must be drained into another saucepan and measured in liter jars, i.e. it will have to be poured again first into a jar, and then into another saucepan - this is necessary in order to find out how much vinegar we need to add (see recipe).

In this juice, we add sugar, vegetable oil and vinegar (as needed in cans), pepper and bay leaf to taste, if you like it more sharply, put more, and if not, then less.

And put the juice on the fire, when it boils, pour the boiling one into the vegetables, mix gently and put everything together to cook. Cook the salad for 30-40 minutes.

Prepare the jars in advance, they need to be washed and sterilized. Ready hot salad we lay it out in banks, roll it up, turn it upside down, wrap it up with something warm and let it cool in this position. After cooling, the salad of green tomatoes with carrots and onions is ready to eat.

Recipe 4: green tomato salad with garlic

green tomatoes - 1 kg
garlic - 1-2 cloves
fresh parsley - 20 g
sunflower oil - 1 tbsp. l.
table vinegar - 1 tbsp. l.
sugar - 2 tbsp. l.
pepper mixture - 2-3 g
hot chilli pepper - to taste
salt - 1 tbsp. l.

1. Wash green tomatoes thoroughly under running water, dry, cut out the joints with the stalk. Cut vegetables into medium-sized wedges and transfer to a bowl.

2. Peel and chop the garlic (chop very finely with a knife, pass through a press or grate on a fine grater).

3. Rinse the parsley, dry, chop finely with a knife.

4. Sharp capsicum wash, dry, peel from the stalk and seeds, chop (pass through a press or finely chop with a knife).

Quantity of this product- at your discretion. If desired, hot peppers can be replaced with red ground pepper or not added at all.
5. Chopped garlic, hot peppers, sugar, salt, a mixture of peppers and table vinegar add to a bowl of tomatoes. Mix the vegetable mass well so that the sugar and salt crystals are completely dissolved.

6. Add sunflower oil and chopped parsley to the salad, mix again, close the bowl with tomatoes cling film(or lid) and refrigerate for 1-2 days. For cooking this salad it is advisable to use refined sunflower oil.

7. After 1-2 days, remove the bowl of salad from the refrigerator, stir the food, transfer to a salad bowl and serve.

For the preparation of this salad, I recommend using red hot peppers. It is in this case that the food will look brighter and more appetizing. In addition to parsley, you can use any other greens you like, such as dill or celery. In this case, greens can be added both during cooking and immediately before serving.

Recipe 5: cooking green tomato salad in a slow cooker

• Green tomatoes (800 g.)
• Sweet bell pepper (1 pc.)
• Bulb onions (2 pcs.)
• Sugar (0.5 tsp)
• Table salt (1 tsp)
• Tomato (1 pc.)
• Vegetable oil(2 tablespoons)
• Carrots (3 pcs.)
• Garlic (1 pc.)

Delicious, it is very tasty both cold and freshly cooked, still hot and with bread.

Peel the onion and chop it not coarsely. Pour vegetable oil into the multicooker bowl, and send the onion into it.

Peel the carrots, grate on a coarse grater, add to the onion.

Wash the Bulgarian pepper and cut into strips.

Peel the garlic and cut into slices, I had a small head, weighing 15 grams. Cook the vegetables for 10 minutes on the "fry" mode.

Wash and chop the tomatoes as you wish, and send them to the slow cooker.

Cooking on the "stewing" mode for 1 hour, salt, add a little sugar. During cooking vegetables will let in a lot of juice, if you don’t like it, you can evaporate and lightly fry the vegetables in the “frying” mode.

At the end of the time, the salad is ready. Bon Appetit!

Recipe 6: green tomato and pepper salad

1 kg green tomatoes, you can take slightly pinkish or yellowish, but always hard, I only had green ones,
1 pod of bitter red pepper,
1 head of garlic
sugar - 2 tablespoons. spoons,
vinegar 9% - 2 tablespoons,
vegetable oil - 2 tablespoons,
salt - 1 tablespoon,
parsley optional.

In a bowl, mix salt, sugar, vegetable oil and vinegar, add finely chopped pepper, garlic squeezed through a garlic or also finely chopped. Stir until salt and sugar dissolve.

Cut the tomatoes into slices

put it in a bowl with a lid, you can put it in a jar and fill it with the resulting mixture,

mix well, close the lid and send it to the refrigerator for a day.
We take it out, put it in a salad bowl and sprinkle with parsley. Very tasty! It can be stored for a long time, but we eat up this norm in 2 days.

Recipe 7: salad of green tomatoes, carrots, garlic

This recipe is used as a salad, an appetizer, hot and cold, and is delicious. Georgian cuisine.

• 500 g green tomatoes
• carrots-3 pieces
• onion-2 pieces
• vegetable oil-3 tbsp
• garlic-5 cloves
• hot pepper-1 pc
• parsley, salt, pepper

Cut onion into half rings, tomatoes into small pieces, carrots into slices, hot pepper finely. Salt and pepper the vegetables, add vegetable oil and simmer for 25-30 minutes. Finally, add finely chopped garlic and parsley. Allow to cool.

according to the recipe, all vegetables are supposed to be stewed at once, without frying, but because I don't really like "boiled onions", I fry it first until golden brown, then add the carrots, lightly frying and the last tomatoes.
Serve with meat or simply eat with fresh bread.

Recipe 8: green tomato and cucumber salad

• cucumbers - 2 kg;
• green tomatoes - 2 kg;
• vegetable oil - ½ cup;
• sugar - ½ cup;
• table vinegar to taste;
• mustard - 1 tablespoon;
• table salt - 1.5 tablespoons;
• black ground pepper- ½ tsp;
• garlic - 4 teeth.

Wash the vegetables thoroughly and cut into large pieces. Put them in a deep saucepan, add sugar, salt, pepper, mustard and garlic. Pour in vinegar and vegetable oil. Mix everything and leave for 4-5 hours.

After this time, spread the salad into clean dry jars and send for sterilization. The process takes approximately 15 minutes. Then roll up the lids tightly, turn the cans over the neck and wrap them in a warm blanket. Leave the workpieces in this position for about a day - during this time the salad will completely cool down and be ready for storage. Place the snack jars in a cool, dark place.

Recipe 9: green tomato salad with cabbage

Green tomato salad is a savory sweet and sour appetizer that goes well with meat and potatoes in different types, you can serve it by seasoning with unrefined vegetable oil. Apple cider vinegar gently pickles vegetables, keeping them crisp and not harmful at all compared to table vinegar.

1 kg. green tomatoes (strong, whole fruit)
1 kg. white cabbage
2 large onions
2 bell pepper pods
100 g sugar (as little as possible)
30 g salt
250 ml apple cider vinegar 6%
5-7 peas of black and allspice

Yield: 1 liter of ready-made salad.

TO vegetable mix add sugar Apple vinegar, peas of black and allspice. Put the saucepan on the fire, bring to a boil and simmer for 10 minutes over low heat. Glass jars wash well, sterilize in hot oven or for a couple of 10-12 minutes, put the ready-made hot mixture in them, compacting well. If it is intended to be stored outside the refrigerator, it is necessary to sterilize the floor in boiling water. liter cans- 10-12 minutes, liter - 15-20, then roll up under iron covers... I put a plastic lid on, refrigerate at room temperature, and put the salad in the refrigerator.

It is very good to serve such a salad as an appetizer for boiled potatoes, baked meat or poultry. And a jar of salad can be stored in the refrigerator for up to 3 months.

Recipe 10: quick green tomato salad

I have been preparing green tomato salad according to this recipe for about 20 years. The whole family loves, the salad is very tasty and aromatic, a bit like stuffed green tomatoes, but it's easier to cook. Minimum ingredients, fast cooking and amazing taste!

A quick salad of green tomatoes can be served in an hour or two after cooking. You can store it in the refrigerator for longer than a month, this salad is also suitable for preservation.

green tomatoes - 1.8 kg, completely green, milky ripeness, and brown are suitable;
Bulgarian pepper - 4 pieces, better than red, and brighter and tastier;
garlic - 2 heads;
bitter pepper "chili" - half of one pod and a whole pod, if you like it sharper;
greens - 1 bunch of parsley + dill;

For the marinade you will need:
water 1 liter;
vinegar 9% - 100 ml;
salt - 50 ml;
sugar 100 ml.

boil water, add salt, sugar, vinegar, let it boil and remove from heat - the marinade for the salad is ready!

My tomatoes and cut into small slices.

Add chopped bell pepper, hot pepper, finely chopped greens and garlic, passed through a garlic bowl.

We mix everything and put it tightly in a 3-liter bottle or liter cans.

One serving of vegetables makes 1 bottle or 3 liter jars of salad.

Pour the marinade over the salad.

Depending on which marinade, cold or hot, you pour, the taste, the speed of preparation of the salad and its shelf life will depend.
If the salad is poured with boiling marinade, then you can treat yourself to them as soon as everything cools down. It is tastier, of course, if you let it stand for another hour in the refrigerator. Store the salad in the refrigerator.
If you want to prepare this salad for the winter. Pour boiling marinade over it and sterilize for 20 minutes. Cork after the can. Taste canned salad will be slightly softer than fresh.
If the salad is poured hot, 60 -80 degrees marinade, then after everything has cooled, let the salad brew for 8-10 hours at room temperature, and only then put it in the cold. This salad will be crisper than the previous one and will taste brighter.
If you pour the salad cooled down to room temperature marinade, then it must be insisted for at least a day, but such a salad can be stored in the refrigerator for more than a month.

I usually make a salad of 1.5 or 2 servings of vegetables, divide everything into 3 parts and fill each bottle with marinade of different temperatures. So I have a quick green tomato salad for lunch and dinner. When the first can is eaten, a well-infused and chilled second can is on the way. And the third jar can be stored in the refrigerator until you want to eat a salad of green tomatoes again.
Serve the quick green tomato salad - chilled. Before serving, you can add some fresh herbs and aromatic sunflower oil, but you can do without it, as you like best. Bon Appetit!

Green tomato appetizer- this is great option for a picnic, home feast and simple family dinner... This recipe is very popular in Georgia and other Caucasian countries. Such salads will also be liked by those who are attentive to their health, because it is the fruits that have not yet ripened that are much more useful. By the way, you cannot combine tomatoes and cucumbers, even a drop cucumber juice kills half useful qualities tomatoes, and in these salads we have excluded this unacceptable combination to make yours the most delicious and healthy.

If you are interested, how to make a green tomato appetizer, then first you need to prepare all the ingredients: one and a half kilos of green fruits, three onions, 300 g of bell pepper, one and a half heads of garlic, salt, spices, herbs to taste, 100 ml of vegetable oil, 90 ml of table vinegar.

The tomatoes must be washed, cut into slices and put into a deep bowl, add salt to taste - a tablespoon or more. Stir the ingredients and leave for a couple of hours to let the juice stand out. And to make it stand out more intensely, you can cover the bowl with a plate, but do not put the load, otherwise crush the vegetables. After two hours, the liquid must be drained.

Peel the onions, cut them into thin half rings. Fry with seasonings for four minutes in oil under the lid, setting medium fire... At this time, you can prepare the peppers: they must be cleaned of seeds, washed and cut into half rings.

The fried onion should be added to the prepared tomatoes (oil from the pan is also sent to the bowl), chopped peppers, chopped garlic and chopped herbs should also be sent there. Stir all ingredients.

Bring the vinegar to a boil, boil for about three minutes, then leave for a while to cool, and pour into the vegetable mixture. Now this salad needs to be put in the refrigerator so that the vegetables are marinated. This takes 2-3 days, do not forget to look into the bowl twice a day and stir our snack.

By the way, you can not be lazy and roll it up in jars, because green tomato appetizer for the winter perfectly stored, as well as. Store preferably in a refrigerator or cold cellar under plastic covers.

Green tomato appetizer

This salad must be included in dietary menu and vegetarian, it is amazingly tasty and healthy. You will need three green fruits, 200 g walnuts, one onion, four cloves of garlic, spices to taste (salt, coriander, hot pepper, fenugreek), a tablespoon of vegetable oil, six tablespoons of vinegar.

Cut green tomatoes into slices and put them in a saucepan. Pour in 200 ml of water, oil, a spoon or two of vinegar, salt to taste. Bring to a boil, simmer for 10 minutes.

Throw vegetables in a colander, add coarsely chopped onions. Nuts and garlic must be minced. Mix the resulting mixture with spices, add four tablespoons of vinegar, mix.

You will succeed thick paste to be added to the salad, as well as the chopped greens.

Stir and refrigerate to let the salad sit for several hours. Yours is now ready green tomato appetizer, recipes with photos will always give you cooking tips.

How to make a green tomato snack

And if everyone knows this green tomato appetizer recipes you can choose at all exotic dishes that your friends and acquaintances have definitely not tried. These are green tomatoes in batter. To cook this unusual dish for lunch, you will need following products: two hard green tomatoes, a glass of vegetable oil, 450 g of bacon, half a glass of milk, half a glass of flour, a spoonful of salt, half a spoonful of black pepper, seasoning to taste, three eggs, half a glass of cornmeal.

Each fruit must be cut with a sharp knife into eight horizontal slices, each not more than six millimeters thick. On cast iron skillet you need to fry the bacon, the fat should stand out from it. In it we will then fry the tomatoes. When there is enough fat, the bacon can be put on a plate.

For cooking, we need four shallow bowls: pour milk into one, mix pepper, salt, seasonings and flour in the other, eggs beaten with a fork in the third, and the fourth will contain corn flour... Each slice must be dipped first in milk, then in flour mixture, then in beaten eggs, and finally roll in corn flour.

Fry the fruits in a pan for two minutes on each side. The fire should be at a medium level, but if you notice that the crust turns brown very quickly, then the fire should be slightly reduced. Fry the remaining slices in a similar way in batter.

After the pan, put the fried slices on paper towel, it is necessary for the fat to stack.

Perhaps not all housewives will like this recipe, because it may seem that fried green fruits are tasteless, but we suggest you try it first, and only then draw conclusions. Perhaps this dish will become a must on your autumn menu.

A green tomato snack for the winter is found in every family that has its own vegetable garden. Green vegetables are rarely found on sale - after all, it is difficult to find amateurs on them. But the owners of their own plots often use green tomatoes for rolling.

In brine, with the addition of additional seasonings and vegetables, unripe fruits suddenly acquire new taste... Therefore, the hostesses who put a lot of energy and all their souls into growing own harvest, are in no hurry to part with the vegetables that did not have time to ripen.

Very often green tomatoes are used as pickled or lightly salted. Ideally, they prepare in oak barrels, and have a pronounced taste, which is easiest to express with the interjection "UH!".

However, in modern conditions there are many recipes that give housewives room for creativity. Available and familiar glass jars are used as containers.

The most common are Korean snacks, chopped tomatoes with the addition of various vegetables (salads), just pickled tomatoes and stuffed tomatoes, which are not only tasty, but also beautiful.

Fruits of any size can be used in dishes using chopped vegetables, but in those recipes where tomatoes are salted whole, it is better to use small ones.

How to make a green tomato appetizer for the winter - 15 varieties

A delicious and unique recipe. Initially, tomatoes are stewed for a long time, resulting in a kind of tomato caviar.

Ingredients:

• Green tomatoes - 1.5 kg
• Onions - 0.5 kg
• Fresh carrots - 0.5 kg
• Sunflower oil - 125 ml
• Spicy store ketchup- 125 ml
• Sugar - 5 tbsp. l.
• Salt - 1.5 tbsp l.

Preparation:

Wash the tomatoes. Cut into cubes, also chop the onion. Grate the carrots.

Pour oil into the bottom of the bowl, fry the onions and carrots. Then add the tomatoes, pour over tomato ketchup(sauce), add spices, mix slightly. Simmer in the appropriate mode for two hours and thirty minutes. During this time, prepare the jars by sterilization, spread the hot mixture over them and roll up.

Never use spoiled fruits when salting vegetables. They will not correct their taste in the marinade, but only spoil all the work - most likely, such a jar will explode.

Spicy, spicy snack with a clear Asian accent. There are quite a lot of a variety of vegetables, which makes it very useful and nutritious.

Ingredients:

• Green tomatoes - 3 kg
• Bell pepper- 1 kg
• Fresh carrots - 1 kg
• Onion - 3 pcs.
• Chili pepper - 2 pcs.
• Garlic - 3 pcs.
• Salt - 3 tbsp. l.
• Korean seasoning - 3 tsp
• Sugar - 1 glass
• Vinegar 9% - 125 ml
• Sunflower oil - 250 ml

Preparation:

This appetizer is prepared with sterilization of cans. Therefore, before starting to prepare a snack, you need to prepare clean, sterile jars of the same size. The approximate yield is about six liters, so calculate the number of cans.

Now that the container is ready, you need to start preparing the vegetables. Rinse all vegetables well; you can use a clean kitchen sponge to remove any debris.

Peel and grate the carrots for Korean carrots... Cut the pepper into thin strips. Finely chop the onion in half rings, pass the garlic through a press, finely chop the hot pepper. Cut the tomatoes into quarters, then cut each into slices.

Mix all products in a large bowl, sprinkle with spices, oil and vinegar. Cover and let stand for 30-40 minutes.

After this time, put the snack in dry jars (pour the resulting juice too). Put the jars to be sterilized - for 15-20 minutes. Roll up and put away in the warmth.

It is better not to cook green tomatoes, but sterilize them in jars. Boiling the tomatoes will soften and lose their crisp appeal.

One of the most simple options using green tomatoes for seaming. In fact, besides themselves, only garlic is used, which makes tomatoes more piquant.

Ingredients:

• Green tomatoes - 6 kg
• Garlic - 2 heads
• Vegetable oil - 125 ml
• Vinegar - 125 ml
• Salt - ½ cup
• Sugar - ½ cup

Preparation:

Cut the tomatoes into wedges. Put them in a large bowl, cover with sugar, salt, vinegar and oil on top. Stirring occasionally, let the slices brew for three hours.

Arrange the prepared salad in jars.

Delicious, rich appetizer. Thanks to heat treatment tomatoes acquire a soft texture and delicate taste.

Ingredients:

• Green tomatoes - 1.5 kg
• Onion - 3 pcs.
• Fresh carrots - 750 g
• Bulgarian Bell pepper- 3 pcs.
• Salt - 2 tbsp. l.
• Vegetable oil - 150 ml
• Sugar - 150 g
• Vinegar 9% - 150 ml

Preparation:

Prepare banks.

Wash and cut into tomato slices. Put them in a bowl, pour onion half rings on top. Add pepper strips, grate carrots. Sprinkle everything with salt and leave covered for 3-4 hours. Pour the juice that will stand out during this time into a saucepan and add sugar, oil and vinegar there. Bring to a boil, then transfer the vegetables to the marinade and cook over low heat for half an hour. Divide the hot mixture into jars and roll up.

Beautiful and unusual snack... Although it will take a little longer to cook than ordinary salting, it's worth it. It is not a shame to serve such a dish on the festive table.

Ingredients:

• Green tomatoes - 1 kg
• Carrots - 1 pc.
• Vinegar - 3 tbsp. l.
• Sugar - 2 tbsp. l.
• Salt -1 tbsp. l.
• Garlic - 1 head
• Hot chili pepper - 1 piece

Preparation:

Wash the tomatoes. Make cuts not completely, in the center of the tomato. Put the filling inside: chop the peppers, carrots and garlic in a blender.

Arrange the tomatoes immediately in the jars. Fill them with marinade from the indicated ingredients (for 700 ml of water). Pour the vinegar after boiling, remove the brine from the heat and pour into the jars over the tomato. Cover with lids, sterilize for 10-15 minutes. Twist.

Spicy and spicy snack, which uses a minimum of components. Perfect for a table with spirits.

Ingredients:

• Green tomatoes - 5 kg
• Garlic - 5-6 heads
• Chili pepper - 1 pc.
• Laurel leaf - 5 pcs.
• Peppercorns -8 pcs.
• Greens to taste
• Salt - 3 tablespoons
• Sugar - 200 g
• Table vinegar - 200 ml

Preparation:

Peel the garlic and pass through a press. Wash the tomatoes, cut into slices. Rinse the greens well, dry and cut as small as possible. Mix all the products in a deep saucepan, add sugar, salt and vinegar.

Cover the saucepan and remove for a few hours.

When the tomatoes have produced enough juice, you can put the vegetables in the jar. At the bottom of each - a circle of chili, laurel and pepper. Top - tomatoes, and pour a little juice. Sterilize the filled cans in water for about half an hour, roll up and remove.

To shorten the time for juicing, the food can be put under pressure (heaviness) - this will go faster.

This appetizer is a whole assortment of vegetables. Everyone will find their favorite vegetable in it.

Ingredients:

• Green tomatoes - 200 g
• Cucumbers - 200 g
• White cabbage- 200 g
• Sweet pepper - 100 g
• Fresh carrots - 100 g
• Vinegar 70% - ½ tbsp l.
• Sunflower oil - 2 tbsp. l.
• Onion - 1 pc.
• Garlic - 1 clove
• Salt, herbs - to taste

Preparation:

Wash and peel all vegetables. Cut carrots, tomatoes, cucumbers into thin strips. Cut the cabbage slightly larger than the rest. Finely chop the peppers, onions and herbs. You need to salt the salad to taste - it should turn out to be slightly salty. When the sliced ​​food gives juice (usually a couple of hours), put them on fire and heat on the smallest setting, not letting them boil. Finally, add vinegar and oil. Divide the mixture into jars and sterilize them in water.

As the name suggests, in this recipe it is supposed to use enough a large number oils. Despite this, the appetizer turns out to be not greasy, but very tasty and spicy. The smallest size tomatoes are recommended.

Ingredients:

• Green tomatoes - 1.5 kg
• Salt - 400 g
• Wine vinegar (6%) - 800 ml
• Olive oil - 500 ml
• Oregano, hot pepper - to taste

Preparation:

Wash the tomatoes thoroughly, cut them in half and put them in a container. Sprinkle with salt on top, mix and leave for 3-4 hours. During this time, the fruits will give juice, which must be drained. You do not need to rinse the tomatoes themselves - leave them in a bowl and pour vinegar, leave again - this time for as much as 12 hours. When the time is up, the fruits need to be laid out on napkins to dry. At this time, prepare sterile jars, put tomatoes in them, alternating with pepper and oregano to taste. Pour oil on top, tighten the lid and put in a cold place.

Spicy tomatoes that will look spectacular on any table. Fast cooking and great taste Is the best combination.

Ingredients:

• Green tomatoes - 2 kg
• Bulgarian pepper - 2 pcs.
• Hot pepper pod - 2 pcs.
• Garlic - 200 g
• Bay leaf, spices - to taste
• Salt - 2 tbsp. l.

Preparation:

Wash the tomatoes. Cut them in half, but not completely, so that it stays whole.

Peel the seeds from the peppers, mince together with the garlic through a meat grinder or blender. Put the filling inside the chopped tomatoes. Put laurel and spices in each jar, place tomatoes and pour brine (2 tablespoons per 1 liter of water).

A hearty snack option with a delicate caviar texture. For lovers squash caviar this option will definitely please. In addition, the dish is prepared using a multicooker, which greatly simplifies the process.

Ingredients:

• Green tomatoes - 1 kg
• Zucchini - 1 kg
• Onions - 0.5 kg
• Tomato paste - 100 g
• Mayonnaise - 100 g
• Sugar - 1 tbsp. l.
• Vegetable oil - 0.5 cups
• Salt - 0.5 tsp.
• Ground pepper - to taste

Preparation:

Prepare vegetables: rinse everything, peel and cut into small squares. If the zucchini is young, you can cut it together with the seeds. Older fruits need to be peeled off.

Pour oil into the bottom of the bowl and add the onion to stew - in the frying mode. Once the onion is golden, add to it tomato paste, pepper and other spices (if desired). Switch to simmering mode, simmer for ten minutes while stirring and remove the mixture from the bowl. Transfer the zucchini and tomatoes there, pour in mayonnaise and simmer under the lid for 1.5 hours. Then add the onion removed earlier, simmer for another half hour. Check for salt / sugar, arrange in clean, sterilized jars and remove.

Another easy way to cook a tomato. For this recipe, it is recommended to use slightly suspect, white or brownish fruits.

Ingredients:

• Green tomatoes - 1 kg
• Carrots - 0.5 kg
• Onions - 0.5 kg
• Vegetable oil - 100 ml
• Sugar - 100 g
• Spices to taste
• Salt - 1 tbsp l.

Preparation:

Cut the tomatoes into slices and grate the carrots. Chop the onion in half rings - do not chop it. Fold all the ingredients in a container and cover with a tablespoon of salt. Leave overnight to extract juice.

In the morning, drain the juice and pour over the hot marinade. Marinade: for 1 liter of water, several leaves of laurel, peppercorns, sugar, butter. Arrange the tomatoes in jars, roll up.

An unusual snack in which green color tomato hiding behind tomato filling... It is better to use small tomatoes - after all, they will be used whole.

Ingredients:

• Green tomatoes - 2 kg
• Tomato juice (can be purchased, can be homemade) - 1 l
• Onion - 1 pc.
• Bulgarian pepper - 1 pc.
• Vinegar 9% - 3 tablespoons
• Sugar - 2 tbsp. l.
• Cloves, pepper - to taste
• Salt - 2 tablespoons

Preparation:

Rinse and dry the tomatoes thoroughly. In a separate saucepan, stir in tomato juice all spices and bring to a boil.

In each jar (sterile), put a few onion rings, a couple of strips of pepper, tomatoes and pour hot sauce. Cover with lids and sterilize in a container with water for 15-20 minutes, depending on the volume of the can. Tighten and remove.

Recipe pickled tomatoes that you can eat the next day.

Ingredients:

• Green tomatoes - 1 kg
• Bulgarian pepper - 1 pc.
• Garlic - 1 head
• Vinegar 9% - 50 ml
• Salt - 1 tbsp l.
• Sugar - 2 tbsp. l.

Preparation:

Cut the tomatoes into slices, chop the garlic, pepper and spice everything. Mix well, leave in the room for a day.

Transfer the salad to a sterilized jar, close the lid and put in a cool place.

Another snack option with stuffed tomatoes... Despite the tempting honey and sweet pepper content, the dish turns out to be quite spicy and spicy.

Ingredients:

• Green tomatoes - 5 kg
• Garlic - 3 heads
• Bulgarian pepper - 2 pcs.
• Chili pepper - 2 pods
• Honey - 1 tsp
• Celery to taste
• Parsley, dill, cilantro, basil - to taste
• Vinegar 9% - 1 tsp
• Salt - 2 tbsp. l.

Preparation:

Rinse the tomatoes well and make cruciform cuts. Pour boiling water over them and leave for half an hour.

During this time, pass all the greens and peppers through a blender.

Stuff the tomatoes with the resulting mixture and arrange in jars. Pour them with hot brine of honey, salt and vinegar - the specified amount per 1 liter of water.

Put the jars to be sterilized in water, then twist and remove.

The most common garlic and parsley, as well as basil, celery, thyme and rosemary are considered ideal herbs for tomatoes.

Pickled tomatoes with huge amount spices and herbs. The recipe belongs to the "barrel".

Ingredients:

• Green tomatoes - 3 kg
• Garlic - 3 heads
• Dill, parsley, tarragon - to taste
• Laurel, cherry and horseradish leaves - 3-4 pcs.
• Coriander, mustard, hot pepper - to taste, abundantly
• Salt to taste

Preparation:

Rinse the tomatoes. Fermentation will take place in a large container - you can take a plastic bucket. Put branches of greens (do not cut) into it at the bottom: parsley, dill, tarragon, leaves and other spices. Disassemble the garlic into slices, put it straight in the husk. Lay the tomatoes tightly on top. You can intersperse their layers with spices and herbs.

In liter cold water stir 3.5 tablespoons of salt. Pour the brine into the tomatoes and place the load. You need to ferment tomatoes in the warmth for two weeks, then put them in the cold - this way they will stand all winter.

A real hostess will be able to make a real one out of any product cooking masterpiece... Surely everyone knows that tomatoes without sun will not acquire the desired color. In the shadow green fruits will remain green, but this is not a reason to throw them away. In this form, they are definitely not suitable for eating, but if they are preserved, they will turn out to be very appetizing.

Eh, what a winter there can be summer blanks? In the warm season, you have to work a lot so that you can enjoy the winter canned food... If you want to cook unripe tomatoes in a jar for the winter, then you must definitely know the preservation recipe. This is a rather difficult task, but it is better to push up and stock up for the winter than to throw out whole tomatoes.

Salad with green tomatoes, garlic and pepper

This cooking method is in great demand in the Caucasus. The appetizer will go well with meat dishes, which in Georgia are preparing for any holiday.

Ingredients:

• unripe tomatoes 1.5 kg.
• pepper 0.3 kg.
• garlic 2 medium heads.
• refined oil 100 ml.
• onions not big size 3 pcs.
• vinegar 9% 85 ml.
• seasonings.
• greens.
• salt to your taste, but not less than one tablespoon

Preparation:

We wash the tomatoes and cut them into slices. Transfer to a deep bowl, mix with salt. We press down with a plate so that the tomatoes let the juice out, put in the refrigerator for several hours. Then we remove the resulting liquid.

Peel the onion, chop finely. Fry it with spices in closed skillet about 4 minutes over moderate heat. Then add the pepper and move the whole mass to the tomatoes, pour out the oil as well. Chop greens, pour with garlic to tomatoes, stir.

The vinegar must be boiled, then poured over the vegetables. We fill the vegetable mass, put it in a cool place, wait for the tomatoes to marinate. After 48 hours, the salad will be completely ready. Remember to stir the contents a couple of times a day.

Green tomato salad with cucumbers

Delicious salad from vegetables for the winter.

Ingredients:

• cucumbers 1 kg.
• green tomatoes 0.5 kg.
• zucchini 0.5 kg.
• apples 0.5 kg.
• garlic 200 g
• refined oil 100 ml.
• granulated sugar 50 g.
• tarragon 50 g.
• apple cider vinegar 100 ml.
• salt at least 40 g

Preparation:

We wash all the fruits and chop them into small pieces. We remove the core from the apples and cut into slices. We clean the garlic and chop it smaller, do the same with tarragon. Mix the ingredients in a large bowl, salt, add sugar, refined oil and vinegar. Mix the vegetable platter thoroughly.

We put it on the fire and wait until the ingredients boil, then we keep it on the stove for about 10 minutes more. We immediately distribute the salad among the jars and roll up hot.

Spicy salad with green tomatoes

If you are a thrill lover, then prepare a salad for the winter using this recipe. Be sure that someone from your family will definitely like this dish.

We need:

• sweet pepper 1.2 kg.
• green tomato 2.5 kg.
• garlic 0.3 kg.
• bitter pepper 300 g.
• parsley 300 g

For the marinade:

• red tomatoes 2 kg.
• refined oil 2 cups.
• vinegar 5% 1 tbsp.
• sugar 200 g
• salt 130 g

Preparation:

We wash the vegetables, let them dry. Unripe tomatoes should be cut into 2 pieces. If the fruit is large, divide it into quarters. We remove seeds from 2 types of pepper, cut into strips. Press the garlic through a press. Chop the parsley.

Cut red tomatoes for the marinade and place in a container that is resistant to high temperature... Add oil, vinegar, sugar and salt.

We place the dishes on maximum heat, as soon as the contents boil, keep them on the stove for about 2 more minutes. Add chopped vegetables and herbs to the marinade. Within 15 minutes, the mass should be boiled, do not forget to interfere. After cooking, the salad must be placed in jars and rolled up immediately. We wrap up the banks, set them upside down. Tomatoes should be stored in a dark place.

Korean green tomatoes: the most delicious recipe

Turn green tomatoes into delicious salad ik is not difficult at all. Thanks to this method, you can enjoy cold storage. A salad with many vitamins is just right for the winter, when fresh vegetables nowhere.

Ingredients:

• sweet pepper 2 pcs.
• green tomatoes 1 kg.
• garlic 1 small head.
• refined oil 50 ml.
• vinegar 9% 50 ml.
• red pepper (if you like).
• greens.
• sugar 50 g
• salt at least 30 g

Preparation:

We wash the vegetables and chop them into thin slices. We wash the pepper, remove the seed part, cut into strips. Chop the greens finely. Chop the garlic with a knife, but it is better to use a garlic maker. Pour oil and vinegar to the vegetables. Stir the mass, then salt, add sugar and mix again. We fill the container with assorted vegetables and cork. We put in the refrigerator overnight. You can take a sample from the dish now, or leave the jars for the winter.

Video recipe:

Bon Appetit!

Salad with green tomatoes and bell pepper

Appetizing vegetable salad, which contains many useful substances.

Ingredients:

• Bulgarian pepper of all colors 1 kg.
• green tomato 2 kg.
• onions 1 kg.

For the marinade:

• refined oil 1 tbsp.
• vinegar 9% 1 tbsp.
• granulated sugar 80 g.
• warm water 300 ml.
• coarse salt 50 g.

Preparation:

We wash all the fruits and proceed to slicing. Cut the tomatoes into large slices, make half rings from the onion, divide the pepper into about 6-7 parts.

We begin to prepare the marinade. Pour water into the dishes, add salt and sugar. Pour vinegar and refined oil, mix. Pour vegetables into the marinade, mix the assortment, close the pan. Let the vegetables stand for 120 minutes.

As soon as the time is up, we put the mass on the stove. We wait for the boil, then we reduce the heat, we continue to cook the assortment for 10 minutes.

You can safely fill the jar with an appetizing salad and store it until the coldest time. It is then that he will be on the table in time.

Delicious salad with carrots and green tomatoes

Ingredients:

• green tomato 3 kg.
• carrots 1.5 kg.
• onions 1.5 kg.
• granulated sugar 150 g
• coarse salt 100 g.
• refined oil 300 g.
• black peppercorns 5 pcs.
• vinegar 9% 60 g.
• bay leaf 5 pcs.

Preparation:

Wash the tomatoes, remove the green part, chop them into cubes. Peel and rub the washed carrots on a large grater. If the onion is large, then cut it into half rings, make the smaller onions into rings.

We are looking for deep dishes, add vegetables, salt well. We keep in this state for at least 10 hours. The juice that forms during this time should be poured into another container, it will be used as a marinade.

Add refined oil, vinegar, sugar to it and put it on the stove. In the process, add bay leaves and peppercorns. Bring the mass to a boil, stir regularly. Pour the boiling marinade to the vegetable mass, stir it.

Put the salad on medium heat, cook for about 40 minutes. To prevent vegetables from sticking to the bottom, stir the contents often. As soon as you complete the process, do not wait and fill the container finished product... We put the cans upside down, cover them with a blanket. After complete cooling, we put it in a cool room. We are waiting for winter to take a sample.

Vegetable salad "Obedite"

In this recipe we will be filling tomatoes various vegetables and seasonings.

Ingredients:

• green tomato 3 kg.
• carrots 0.5 kg.
• bulgarian pepper 0.5 kg
• garlic a couple of heads.
• greens (parsley, dill) 1 bunch.
• horseradish leaves 2 pcs.
• ground black pepper 1 tbsp
• vinegar 9% 1 tbsp on the can.
• salt one tsp
• sugar one tablespoon

For the brine, you need 1 liter of water and 1 tablespoon. salt.

Preparation:

We wash the fruits along with the herbs. We clean the garlic, pass through the garlic. Cut the seeds from the pepper, cut into pieces, rub the carrots. We make a small incision on top of the tomatoes to get the pulp with a teaspoon. Then we cut it into small cubes and mix with sugar, garlic, salt and pepper.

Fill tomatoes with chopped products. Fill the container with tomatoes, put greens between the layers. Add 1 tablespoon vinegar to each jar.

Bring the water to a boil, add salt. We fill the container with vegetables with brine. Sterilize within 20 minutes, then seal with lids. We put the cans upside down, wrap them up and wait for them to cool completely. After that, we place it in a cool dark place for storage.

Hunter's salad with cabbage

Tasty vegetable dish which will become a great addition to the side dish. It will be especially appetizing with mashed potatoes.

Ingredients:

• green tomato 200 g.
• cucumber 200 g.
• white cabbage 300 g.
• sweet pepper 200 g.
• carrots 100 g.
• garlic one clove.
• greens one by one.
• sunflower oil 2 tablespoons
• onion turnip one head.
• salt to your taste.

Preparation:

We wash the vegetables, let them dry. Cut the tomatoes into small cubes, the pepper into more large pieces(we first remove the seed part), turn the carrots into straws, do the same with cucumbers. Chop the cabbage even larger.

We place the assorted vegetables in a container, add garlic and salt the mass. Let it brew for about 60 minutes. We put them on the stove, do not let them boil. In a warm form, add oil and a bite.

Mix the contents and lay out in containers, cover with lids. After 10 minutes of sterilization, we cork the salads and turn the jars upside down, wrap them up. If you did everything according to the recipe, then be sure to get crispy mouth-watering vegetables.

Pickled green tomatoes in a jar

Tomatoes that have remained unripe can be pickled in any way. Today we will prepare an appetizing salad with unripe tomatoes, which we will fill with delicious filling.

Ingredients:

• green tomato 3 kg.
• carrots 100 g.
• garlic one head.
• onion 3 pcs. medium size.
• parsley one bunch.

For the marinade:

• vinegar 9% 2 tbsp
• sugar 4 tablespoons
• salt 2 tbsp
• bay leaf a couple of things.
• carnation 3 inflorescences.
• black pepper 7 pcs.
• allspice 5 pcs.

Preparation:

We wash the parsley, chop finely in a wet state. Peel the carrots and cut into slices. We clean the garlic. All tomatoes should be cuts in which to place carrots, chopped garlic and herbs. We fill the container with vegetables.

Cut the onions into rings, preferably thicker, place them next to the tomatoes. We fill the container with boiling water, leave it for 10 minutes. After we drain the liquid into separate dishes... Pour boiling water over the vegetables again. Add salt, sugar, seasonings to the cooled liquid, bring to a boil, do not reduce the heat for another 10 minutes. Turn off the stove, add vinegar to the marinade. Empty the jars from the liquid and pour in a new boiling marinade. We seal the container.

We wrap the jars, having previously put them upside down.

Winter salad without sterilization

Many remember how, quite recently, almost all housewives sterilized jars filled with food. This is a rather long and inconvenient process. It is better to sterilize the container in advance, so that later you can simply roll up the salad.

Ingredients:

• green tomatoes 6 kg.
• carrots 1 kg.
• bulgarian pepper 1 kg.
• hot pepper 2 pods.
• onions 1 kg.
• garlic 3 heads.
• salt 120 g
• sugar 120 g
• vinegar 9% 250 ml.
• refined oil 230 ml.
• water.

Preparation:

If you don't want to spend a lot of time slicing vegetables, then use a technique. This will give you the same beautiful pieces.

Tomatoes and red peppers should be diced. Pass carrots, garlic and hot peppers through a grater. Combine assorted vegetables in one bowl, pour in refined oil and put on the stove until it boils. Do not rush to pour a lot of water at once, as the tomatoes will be allowed own juice... In a boiling state, add sugar, salt and vinegar. We make the minimum heat, cook the vegetables for a few minutes. We immediately fill the container with food and seal it.

Video recipe:

Bon Appetit!

Ripe and green tomato salad

Quite tasty and unusual workpiece for the winter you like. Surely, many have both ripe and unripe tomatoes in the summer. So there was a use for them.

Ingredients:

• red and unripe tomatoes 1 kg each.
• sweet pepper 1 kg.
• onions 1 kg.
• garlic 1 head.
• bay leaf.
• allspice and peas.
• gelatin one pack.
• greens.
• sugar and salt.

Preparation:

Cut the tomatoes together with peppers and onions into rings, divide the garlic into small plates. We fill the jar with vegetables one by one, do not forget about the greens. Be sure to put bay leaf and pepper in each jar at the bottom. Pour boiling water over the components so that they let the juice out.

Let's start creating the marinade. Stir gelatin in hot water until it dissolves. Pour liquid from cans and bring to a boil. Mix with gelatin, keep it a little over maximum heat. Ready marinade pouring into cans, sealing containers. We are waiting for them to cool down, do not forget to turn the container over.

Caviar from green tomatoes for the winter

Nothing will please the table in winter like fresh canned vegetables... It is worth a little work in the summer to enjoy the vegetable stocks in the cold season. For example, you can make caviar from green tomatoes!

Today's recipe is pretty interesting, thanks to him you will get delicious caviar for the winter. If you don't have enough unripe tomatoes, you can add ripe tomatoes. In the absence of a meat grinder, you can use a grater. Coriander and basil are great spices. Parsley can be used as a decoration.

Ingredients:

• green tomatoes 3 kg.
• bulgarian pepper 1 kg.
• carrots 1 kg.
• onions 0.5 kg.
• sugar 100 g
• refined oil 1 tbsp
• vinegar 4 tablespoons
• salt one tsp
• ground black pepper one tsp

Step by step cooking:

1.Wash all vegetables: tomatoes, peppers, onions and carrots. We clean the bulbs, remove upper layer with carrots, cut into cubes. Remove the seed part from the pepper and cut into small pieces. Divide the tomatoes as you like. Vegetable mix we pass through a meat grinder.

2.Move vegetable mince in a saucepan, add refined oil, salt and pepper. Do not rush to add water, as vegetables will give juice. During the cooking process, you can add a little boiled water... Leave the mass on minimum heat for about 90 minutes.

3.After an hour of cooking or a little more, add vinegar and sugar. In the meantime, you can sterilize the cans, which is a mandatory step.

4. We fill the container with caviar, cover the jars with lids and seal. We wrap it upside down with a blanket, hold it in this position until the caviar cools. We send for storage in a refrigerator or basement.

Video recipe:

Treat a foreigner with a snack of green tomatoes ... Anyone will be at a loss, because they have not thought of using unripe vegetables (as well as fruits) for food in any country other than ours. But how delicious it is!

Be sure to cook green tomatoes with garlic and herbs. We have selected the best quick recipes for you.

Pickled green tomatoes (stuffed)

You can eat these tomatoes 1.5 weeks after cooking, but they are suitable for long-term storage.

Ingredients:

• green tomatoes - 1.5 kg;
• a bunch of cilantro and parsley;
• 300-500 gr bell pepper;
• 100 grams of peeled garlic;
• 2 tablespoons of salt.

Preparation:

Cut vegetables in half or in quarters. Make the filling from herbs, pepper, garlic and salt in a meat grinder or using a blender. Stuff the fruits evenly with it. Put the fruits in a jar or container. Close the lid, leave for 1.5 weeks. Then you can eat.

Pickled stuffed tomatoes

This appetizer is prepared in less than a day, but it is not suitable for long-term storage.

Ingredients:

• small green tomatoes - 3 kg;
• 120-150 grams of garlic;
• a bunch of dill, parsley or cilantro (you can use half of both);
• 80 grams of salt and sugar;
• 2 liters of water;
• 120 ml 9% vinegar.

Preparation:

Finely chop the garlic and herbs. Wash, dry and cut the vegetables in the middle. Stuff them with filling. Place in a bowl or saucepan. Prepare a marinade from water, salt, sugar and vinegar. Pour the stuffed fruits over the boiling ones. Close the lid, leave to cool for 3-4 hours, then put in the refrigerator for 17-20 hours.

Advice!

If you want to enjoy longer original appetizer, use tomatoes different sizes... Place the largest ones on the bottom. They will take longer to marinate.

Spicy appetizer

But I found this recipe quite by accident. Believe it or not, when choosing bathroom tiles in this store, I just clicked on the advertisement that appeared in the window. That recipe was there. That’s a double benefit. I bought tiles for the bathroom at a discount, and made snacks.

Ingredients:

• green tomatoes - 4,% kg;
• a bunch of dill and parsley;
• 5-7 hot peppers;
• 3 tablespoons of ground ginger;
• 200 grams of peeled garlic;
• 5 liters of water;
• 130 grams of salt;
• 180 grams of sugar;
• 230 grams of vinegar.

Preparation:

Cut vegetables in the middle. Finely chop herbs, garlic, chili pepper, add ginger. This mixture can also be prepared in a meat grinder, but when the pieces are larger, it tastes better.