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

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

Last year I tried a canned salad of green tomatoes at a party, and was surprised why I had not made this deliciousness under the lid before. Unlike the one I already talked about earlier, the version below includes only tomatoes, garlic and herbs. This greatly simplifies the process of preparing salad.

The name of this salad is completely true: a salad of green tomatoes for the winter turns out to be very tasty, and also bright and appetizing. It is easy to prepare, but the process itself is somewhat delayed - due to the fact that the tomatoes must let the juice go. But do not let this scare you: while the salad is infused, you can go about your business. And in winter it will be so great to get a jar of such green tomatoes with herbs and garlic and pamper your home with excellent preservation!

Ingredients:

• 5 kg of green tomatoes;
• 200 g of garlic;
• 2-3 bunches of parsley and celery;
• 4-5 bay leaves;
• 6-8 peas of allspice;
• 3 tablespoons of salt;
• 200 g sugar;
• 200 ml of 9% vinegar;
• 1 chilli pod

* From the indicated amount of ingredients, approximately 6 liters of preservation are obtained.

How to make a salad of green tomatoes for the winter "Vkusnota":

Wash the greens thoroughly and remove the thick part of the stem. Lay out the washed greens on a towel to remove excess moisture. Finely chop the dried greens. Peel the garlic, rinse. We pass the garlic through a press.

Wash the tomatoes thoroughly in running water. Crumpled, with tainted skin - discard. Cut the tomatoes into slices: small - into 4, large - into 6-8 slices.

Put tomatoes, herbs, garlic, salt, sugar in a large saucepan, pour vinegar. Mix gently.

Cover the pan with a lid and put it in the refrigerator overnight. During this time, enough will stand out a large number of juice. If you do not have a lot of time, then you can put oppression on top of the tomatoes with spices. In this case, the juice will be released much faster.

Put hot pepper, bay leaf, allspice peas on the bottom of the sterilized jars.

Then we lay out the salad in the jars. When stacking, shake the jars a little so that the tomato slices settle down more firmly. Then pour the liquid, which was formed during the infusion of the salad, to the top.

Cover the jars with lids and put them in a wide saucepan lined with a napkin. Fill the jars with cool water and put on fire. Bring to a boil (since the jars are filled with cold water, it will take quite a long time, 20-30 minutes) and sterilize the green tomato salad for the winter: 0.5 - liter - 10 minutes, 0.75 - liter - 15 minutes, 1 - liter - 15-20 minutes.

Then we roll up the jars hermetically, turn the green tomato salad upside down for the winter and wrap it until it cools completely. We store this salad in a cool dark place.

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 ripen. It often happens that cold weather sets in, and there are many unripe tomatoes left in the garden. Do not be upset about this, as you can make delicious salads from them for the winter.

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

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

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

Green tomatoes with peppers - salad without sterilization

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

For such preservation, you can take in half brown and completely unripe tomatoes. They wash well and are 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 available. Would need:

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

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

Canned Green Tomato and Pepper Salad

A set of 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; tomatoes and peppers are cut into large pieces; the onion is cut into half rings.

We are engaged in marinade: salt and sugar are placed in warm water, stir until completely dissolved. Next, vinegar and oil are poured in - mixed and only in such a marinade ready chopped vegetables are laid out. Once again, everything is mixed and put to marinate 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 jars and rolled up. The containers are turned over and carefully wrapped. In this position, they are as long as they need to cool completely.

Danube salad

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

Required products:

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

To prepare the marinade, you need to put in all the spices that are 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 assortment is sorted into previously prepared, sterilized glass containers, rolled up, turned over and wrapped up. So they stand until they cool completely.

Additional processing of such conservation not required.

Green tomatoes stuffed with herbs and garlic

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

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

For the marinade you need:

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

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

Tomatoes are cut across, but not until 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 onions, black and allspice pepper, an umbrella of dill, half a horseradish root and hot pepper, if you like spicy, in it. Having such a "bedding" in the container, we begin to put tomatoes in it. On all sides in the jar, you can place bell peppers, cut into strips. On top of the jar we put a sheet of horseradish, garlic, if left, and the second half of the horseradish root.

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

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

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

Delicious green tomato salad for the winter

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

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

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

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

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

Salad "Surza - Murza"

The required list of spices and products:

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

All root vegetables must be thoroughly washed and cut. Put the resulting assorted vegetables in a container, add all the spices, and cook with constant stirring for 15 minutes. The boiling vegetable mass needs to be put in 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 consider green tomatoes 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 sterilization, or a watercolor salad recipe.

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

Attention, only TODAY!

Step 1: prepare the vegetables.

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


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

Step 2: mix vegetables.

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

Step 3: stew the green tomato salad.

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

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

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

Step 5: Serve the green tomato salad.

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

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

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

Find impeccable proven green tomato salad recipes on the Great Gastronomic Finds site. Try salads made from fresh, pickled, pickled or pickled tomatoes. Evaluate various methods of preparing salads, diversify the taste by adding all kinds of vegetables, seasonings, aromatic herbs and sauces. Create a unique originality every time!

The value in the diet of green tomatoes is determined not only by the excellent set of vitamins, amino acids and trace elements, but also by the unique substance lycopene. This amazing component not only helps to avoid disturbances in the work of the heart, but also has an extremely detrimental effect on cancer cells and is a powerful prevention of cancer. But a fairly high concentration of solanine toxin (one of the manifestations of which is a bitter aftertaste) makes green tomatoes not a very popular product. And not many culinary experts know that it is very easy to avoid this problem. Enough light heat treatment (blanch a couple of times for a few minutes) and the problem is solved! This healthy and unusual vegetable is ready to eat. And one more secret: green tomatoes get the maximum benefit in combination with vegetable oil.

The five most commonly used ingredients in green tomato salad recipes are:

Interesting recipe:
1. Rinse green tomatoes several times in hot water.
2. Cut into thin slices or wedges.
3. Place in a saucepan, cover with water. Salt, add vegetable oil, a little vinegar.
4. Boil for 8-10 minutes.
5. Place the tomatoes in a colander. Allow water to drain.
6. Finely chop the onion into half rings.
7. Mix with cooled tomatoes.
8. Chop nuts and garlic in a blender or meat grinder.
9. Add spices to the mass (cumin, hot pepper, coriander, etc.), vinegar, salt.
10. Mix thick nut butter with tomatoes.
11. Sprinkle with finely chopped fresh herbs.
12. Season with vegetable oil.
13. Stir. Refrigerate for a couple of hours.

Five quickest green tomato salad recipes:

Helpful hints:
... Green tomatoes go well with carrots, bell peppers, garlic, parsley, basil, cilantro.
... For salad, green tomatoes can not be boiled, but slightly fried.