Green tomato salad with onions, peppers and carrots, the step-by-step recipe of which we will consider, will complement any dinner or lunch.

Ingredients:

• Green tomatoes - 2 kg.,
• Onions - 500 gr.,
• Carrots - 500 gr.,
• Bell pepper - 500 gr.,
• Salt - 2 tbsp. spoons
• Sugar - 3 tbsp. spoons
• Vinegar - 4 tbsp. spoons.
• Sunflower oil - 100 ml.

Winter tomato salad - recipe

Wash it. Cut them into several pieces. Large tomatoes can be cut into 6-8 parts. Smaller tomatoes can be cut into four parts, and very small ones in half. When slicing green tomatoes, we take into account the fact that they decrease during the cooking process.

Wash the carrots. After peeling it, chop on a coarse grater.

Bulgarian cut into cubes or thin strips (as you like).

Peel and cut the onions in half rings.

Prepare a pot in which you will cook a salad of green tomatoes for the winter. Put tomatoes, onions, carrots and bell peppers in it. Stir the vegetables.

In the original recipe for this salad of green tomatoes for the winter, you need to sprinkle vegetables with salt and wait 3 or more hours until they let the juice go. Since time is not always there, one can act differently, namely, add water to the pot with vegetables. In this case, you will save time, and it will not be displayed at all on the taste of the salad.

Add half a glass of water to the pan with the green tomato salad. After the salad boils, it will need to be cooked for 30 minutes, stirring occasionally. After half an hour, add vinegar, salt, sugar and sunflower oil to the salad.

Optionally, you can add a pair of peas of black or allspice, coriander or mustard seeds. After all the components of the salad have been added, mix it and let it boil over low heat for about 15 minutes.

Till winter tomato salad with carrots and onionswill be added, you can do the sterilization of cans and lids. Arrange the finished hot on a clean container. Close the banks with a seaming key. For additional sterilization of the salad, turn the cans over and put on the lids. Then we cover them with a warm blanket and wait until they cool.

Green tomato salad for the winter with onions and carrots. A photo

Today I offer wonderful recipes for preparations - a salad of green tomatoes for the winter.

Before summer residents, the question always arises, what to do with those tomatoes that sometimes just don't ripen from the bush? This is especially true in the fall, when they simply do not have time to ripen.

Today I’ll try to tell in detail how to cook delicious salads from green tomatoes, they turn out no worse than from other vegetables - prepared for the winter.

Tomatoes, despite the fact that they are green and not ripe, contain many vitamins, micro and macro elements, therefore, not only tasty, but also healthy.

Therefore, harvest as much as possible and enjoy the taste of summer on cold winter days.

  Green tomato salad recipe for winter, without sterilization

Ingredients:

• green tomatoes - 2 kg.
• carrots - 1 kg.
• onions - 1 kg.
• garlic - 2 heads
• green dill - 100 gr.
• parsley - 100 gr.
• red pepper - 1/2 tsp.
• vegetable oil - 150 ml.
• vinegar 9% - 100 ml.
• sugar - 5 tbsp. l
• salt - 2.5 tbsp. l
• water - 150 ml.

Cooking:

My tomatoes, slices

Grated peeled carrots on a Korean grater or passed through a harvester

Finely chop the greens and garlic

We cut the onion in half rings, can anyone like to chop

We combine all the vegetables in a large bowl

Pour salt, sugar, pour water. Add oil

Put the vegetables on the fire, simmer for 30 minutes

Add pepper, pour vinegar, and then let it boil for another 3 minutes

We lay out the finished salad, preferably in sterilized 1 l cans, 0.5 ml or 0.75 ml can

Close tightly sterilized lids immediately

Turn the cans over, leave to cool completely

  Tomato Salad with Garlic

It is necessary:

• green tomatoes - 3.6 kg.
• vegetable oil - 0.5 tbsp.
• sugar - 0.5 tbsp.
• salt - 0.5 tbsp.
• vinegar 9% - 0.5 tbsp.
• chopped garlic - 0.5 tbsp.

Cooking:

1. My tomatoes, cut into slices
2. Pour oil
3. Pour salt and sugar
4. Pour vinegar
5. Add the grated garlic
6. Mix thoroughly with your hands, leave to brew for 3 hours, stirring every 20 minutes
7. Ready salad can be laid out in two ways.
8. In sterile 1 l cans, cover with sterile lids, put in a pot of boiling water and sterilize for 15 minutes, roll up the lids
9. In sterile 1 liter cans, tighten the lids tightly and store in the refrigerator

  Korean winter salad

It will be required:

• green tomatoes - 2.5 kg.
• 7 sweet peppers
• 1 hot pepper
• 0.5 tbsp. garlic
• 1 onion
• 50 gr salt
• 125 gr. Sahara
• 250 ml vegetable oil
• 150 ml. vinegar 9%

Cooking:

Pour oil into a large pot

Pour salt and sugar

Cut the tomatoes into slices in a saucepan, removing the stalks

Cut the pepper in half, remove the seeds, cut into strips

Chop the onion into thin quarters

Pass hot pepper through a meat grinder, garlic through a press

Pour vinegar, mix, put on fire. From the beginning of boiling, boil for 10 minutes

We lay out the finished salad in sterilized jars and roll up with sterilized lids

  Tomato paste with tomato paste

We will need:

• 2 kg green tomato
• 1 kg. carrots
• 500 gr. Luke
• 250 ml tomato paste
• 3 tbsp. l Sahara
• 1 tbsp. l salt
• 1 pinch of black pepper peas
• 100 ml vegetable oil
• 2 tbsp. l vinegar 9%

Cooking:

1. Wash tomatoes, cut into thin strips
2. Onion cut lengthwise into thin strips
3. Peel the carrots, cut into slices first, then into thin strips
4. Mix together paste, butter, sugar, salt, peas, vinegar until smooth.
5. Add the pouring into vegetables, mix thoroughly, let stand for 2 hours
6. Put vegetables in a pan, put on fire
7. Cover, bring to a boil and simmer for 20 minutes
8. Put the finished salad in sterilized jars, close with tightly sterilized lids
9. Turn the cans over and leave to cool completely.

  Salad for the winter "Hunter" with cabbage

Ingredients:

• 200 gr. green tomatoes
• 200 gr. cucumbers
• 300 gr cabbage
• 200 gr. bell pepper
• 100 gr. carrots
• 1 onion
• 1 clove of garlic
• sprig of parsley
• sprig of dill
• 1/2 tbsp. l vinegar (per 1 liter - 8-10 ml)
• 2 tbsp. l vegetable oil

Cooking:

1. Peel the carrots, cut into medium strips
2. Finely chop the onion
3. Peel the seeds, cut into medium cubes
4. Cut tomatoes into medium cubes
5. Cut the peel from cucumbers, cut into large strips
6. Finely chop the cabbage
7. Add chopped garlic. Salt so that the salad is slightly salted, leave for 1 hour
8. Put on fire, warm, not bringing to a boil
9. At the end of heating, add vinegar and oil
10. Arrange the salad in sterilized jars, cover with sterilized lids
11. Dip the jars in hot water, sterilize 500 ml - 12 minutes, 1 liter - 15 minutes
12. Roll up cans, turn over, wrap in warm cloth and leave to cool completely

  Green Tomato Rice Appetizer Recipe

It is necessary:

• 1 tbsp. rice
• 2 kg green tomatoes
• 500 gr. carrots
• 500 gr. Luke
• 500 gr. sweet pepper
• 50 gr salt
• 100 gr. Sahara
• Vegetable oil 0.5 tbsp.

Cooking:

1. Soak rice in cold water for 2 hours
2. Dice tomatoes
3. Peel the seeds from the seeds and cut into circles
4. Peel the carrots and then grate
5. Chopped onion rings
6. Stir rice with vegetables, add salt, sugar, butter
7. Put on fire, cook for 40 minutes until rice is ready
8. Arrange the appetizer in sterilized jars, roll up with sterilized lids

Georgian winter tomato salad

Ingredients:

• Green tomatoes - 1 kg.
• onions - 300 gr.
• bulgarian red pepper - 300 gr. (peeled stalk and seeds)
• garlic - 50 gr.
• bitter pepper - ½ - 1 pc.
• hops - suneli - 1 tsp
• utso - suneli - 1 tsp
• cilantro - bunch
• 9% vinegar - 50 ml.
• sunflower oil - 100 ml.
• salt 1.5 tbsp. l

Cooking:

The output is about 2 liters of salad.

1. We wash all the vegetables well, dry them
2. First, cut the tomatoes into two halves, and then cut them into thin slices
3. We lay in a large bowl, you can pan, put a tablespoon of salt, mix, leave for a while, so that they are salted and give juice
4. Grind the remaining vegetables - onion in half rings, cut the pepper along, straws, garlic, finely chop the cilantro
5. We drain the juice from the tomatoes, squeeze them slightly, but do not crush, put the remaining vegetables in them
6. Add spices and seasonings, 0.5 tablespoon of salt and mix
7. We crush the salad, put a plate of a smaller diameter on top, upside down and put oppression (you can use a half-liter jar of water)
8. We leave it in a warm place for a day, then we put it in sterilized banks3 and put it pasteurized for 15 minutes.
9. Cover with lids, cool and clean in a cold place.

By the way, this salad can be put in jars, put in the refrigerator, and after a couple of hours you can already eat

  Salad "Colors of Autumn"

This recipe shows the weight of peeled vegetables, the output of 5 kg of salad

Ingredients:

• Green tomatoes - 2 kg.
• Onion - 1 kg.
• Salt - 2 tbsp. l
• Sugar - 4 tbsp. l
• Vegetable oil - 250 ml.
• Sweet bell pepper - 1 kg.
• Carrots - 0.5 kg.
• Vinegar 9% - Art. l
• Water - 0.5 l.

Cooking:

We prepare washed and peeled vegetables - cut the pepper into strips, three carrots on a coarse grater, cut the onion in half rings, cut the tomatoes in half, and then cut into slices

Pour the sunflower oil into the pan and heat it

Pour the onion into the preheated oil, pass it on low heat until transparent

Put vegetables in a saucepan, stir, cover

Bring to a boil over medium heat, reduce heat and simmer for 5 minutes.

Add salt, sugar, water, bring to a boil, cook for 10 minutes

Pour vinegar and cook for another 2 minutes

We lay out the salad in pre-sterilized jars, roll them

Turn upside down, leave to cool completely

We put it into storage in the cellar

  Video recipe for a salad cooked in a multicooker

Whoever has not tried it, be sure to try preparing salads of green tomatoes for the winter, and I'm sure you will certainly like them. I wish you enjoy such tasty and healthy salads.

Write your comments in the comments, share recipes with friends

Take for the salad sweet peppers with thick peels of various colors.

All pepper must be baked in its entirety. To do this, you can use the oven (190 degrees), baking peppers 10-15 minutes before darkening the peel.   If you have access to the barbecue, bake peppers before char peeling. The third option for baking is your gas stove, burn peppers over the included hotplate. Next, you need to fold hot vegetables immediately from the fire or from the oven into a regular plastic bag and tie tight. Leave the peppers in the bag for 10 minutes. During this time they “sweat” and then it will be easy to remove the skin.


  Rinse the green pre-selected tomatoes and cut into thin slices or slices.


  Cut the baked sweet peppers into strips and send to a bowl with tomatoes.


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


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


  Stir the salad, pour apple or table vinegar into it, and let the whole mass stand for 20 minutes so that the vegetables let the juice flow.


  First wash the glass jars thoroughly with soda, boil in a pan of water (10 minutes) or sterilize in an oven at not very high temperature (100 degrees) for 15 minutes. Arrange the salad with tomatoes in jars, pour out the allocated juice equally. If the banks remain empty above, you can add boiled water. Cover the jars with clean lids.


  Jars of salad must now be sterilized. To do this, place them in a pan, pour warm water over the shoulder of cans. After the water boils in the pan, sterilize the jars for 15 minutes.


  Take out carefully, you can roll tight lids. Be sure to turn the jars upside down.

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

Green tomato salads for the winter

Canning green tomatoes   A great way to preserve crops for the winter. Today we will present you a selection salad recipes from   this vegetable.

Salads closed in the winter Great variety of meager winter menus. In the cold season, when some freshness and variety are lacking, because with the onset of cold weather fresh vegetables disappear on our table and our diet suffers from the constancy of the same dishes from repetitive products and this type of preservation is very beneficial for the hostesses and helps to please the family vegetables from a jar.

Korean green tomatoes for the winter

A great salad for those who love Korean-style vegetables. Spicy taste and bright aroma will awaken your appetite and everyday dishes will not seem so boring and mundane to you anymore. Ideal as a dish for the menu of the festive table, will delight guests, ideal as an addition to any dish on the table.

Here you will find the exact and detailed recipe for this salad.

For cooking, take the following ingredients:

• Green tomatoes - 1kg;
• Sweet pepper - 3 pieces;
• Chilli or Ratunda - 1 piece;
• Garlic - 4-5 large cloves;
• Greens to taste any;
• Sugar - 2 tablespoons;
• Salt - 1 tablespoon;
• Vinegar (9%) - 50 g;
• Refined sunflower oil - 50 g;
• Korean seasoning - 1 pack;
• Hot pepper - you can not put it if you do not need a hot dish.

Let's start cooking:

Step 1. Cut clean tomatoes coarsely into slices or slices, possibly smaller if you do not like large pieces.

Step 2. Remove pepper from the core and veins, cut into strips, choose the size of straw yourself, as you like.

Step 3. Garlic is peeled and passed through a press, if it is not there, you can simply chop it as finely as possible. If you will chop, then before slicing, press on the tooth with the side of the knife or a tablespoon so that it gives the juice.

Step 4. Cut the greens finer than into the soup.

Step 5. Then just put everything in one container and pour sugar, salt, seasoning there, pour oil and vinegar, mix thoroughly.

Step 6. Fold the salad in pre-sterilized jars and roll up.

Step 7 Put the salad in the refrigerator, if you have a very cold basement, then you can put it there, if it’s warm, you can send the salad there when it is already cold.

The salad does not require any heat treatment.

Enjoy your meal!

Green Tomato Salad "Quick Snack" for the winter

Just a great salad that suits absolutely all dishes. If guests are on the doorstep and the refrigerator is not happy, then this salad will surely help you out, and the guests will be satisfied. A large number of vegetables will delight the family in the winter cold with its diversity.

We will share with you this recipe with step-by-step cooking instructions that you will understand.

• Green tomatoes - 300 g;
• Cucumbers - 200 g;
• White cabbage - 300 g;
• Sweet pepper - 200 g;
• Carrot - 100 g;
• Large onion - 1 piece;
• Garlic - 1 large clove;
• Greens - quite a bit literally a couple of twigs;
• Salt - to your taste;
• Vinegar (9%) - 1 dessert spoon;
• Refined sunflower oil - 2 tablespoons.

Let's start cooking:

In order not to clutter up the table with dishes, immediately prepare a container in which you will make a salad and put prepared vegetables there.

Step 1. Cut the tomatoes into cubes of about 2 cm.

Step 2. Cucumbers are chopped, just like tomatoes, so that they are about the same.

Step 3. With a carrot, cut off the top layer with a knife, it usually gives a bitterness. Grate or grater for Korean carrots.

Step 4. Remove the pepper from the core and cut into a size approximately like tomatoes and cucumbers, so it will turn out tastier.

Step 5. Chop the cabbage larger than the borsch and cut it along so that it is not otherwise long, then more cabbage will fall onto the fork than anything else.

Step 6. The onion is cut in the same way as you are usually used to cutting.

Step 7. Finely chop the garlic. It is not necessary to pass through the press.

Step 8. Add salt. Mix everything very well and leave for an hour so that all the vegetables release their juice.

Step 9. Put it on a slow fire in order to heat it up, you do not need to bring it to a boil, remove it when it just gets hot. After you warm it, add vinegar and oil.

Step 10. Arrange in sterilized jars and sterilize in boiling water. Jars of 0.5 for 10 minutes.

Take out the jars. Roll up and set to cool upside down.

Your workpiece is ready!

Salad of green tomatoes for the winter "Autumn"

An excellent and not expensive salad for the winter from green tomatoes, everything that remains in the garden or is quite affordable to go will be used. Perfect with any second dish. The salad will delight you in the winter with the taste of autumn vegetables, which have long been gone. With this salad, your winter diet will always be varied.

We present you this recipe with an affordable description of the preparation.

For cooking, you will need the following products:

• Green tomatoes - 1 kg;
• Sweet pepper - 0.5 kg;
• Onions - 400 g;
• Carrot - 200 g;
• Black pepper peas - 5 pieces;
• Sunflower oil - 150 g;
• Vinegar (9%) - 4 tablespoons;
• Sugar - 2 tablespoons;
• Salt - 1 tablespoon;
• Water - 40 g.

Let's start cooking:

The salad will need to be stewed and so that there is no rush and confusion it is better to first prepare all the ingredients in different dishes and when everything is ready, proceed to cooking.

Step 1. The onion is cut large enough in half rings.

Step 2. Cut pepper into larger strips.

Step 3. Carrots are rubbed on a coarse grater. You can use a grater for Korean carrots.

Step 4. Cut the tomatoes into 4 or 6 parts, depending on the size of the tomato.

Step 5. Now that everything is ready, put a pan with a thick bottom on the fire and pour the oil.

Step 6. When the oil is warmed up, put the onion in it and let it release the juice, you do not need to fry it, the salad should not smell like frying.

Step 7. When the onion has released the juice, pour the carrots on top and mix, now let the juice let it in.

Step 8. Pour pepper onto the carrots and let the juice flow out.

Step 10. Last pour the tomatoes and pour water into the salad, add sugar and salt. To stir thoroughly.

Step 11. Bring the salad to a boil. Boil for 10-15 minutes.

Step 12. When the salad has boiled, pour in the vinegar and mix thoroughly.

Step 13. Arrange the salad in sterilized jars. Roll up, flip and wrap until cool.

Done! Enjoy your meal!

Green tomato salad with celery for the winter

If you like celery and green tomato salads, then this salad is for you. The unique combination of tomatoes with celery makes the salad unusual and very tasty. On a winter table, it will become one of your family’s favorite salads and help you diversify your family’s meager winter diet.

We will share with you this wonderful recipe with a detailed description of its preparation.

To make a salad you will need:

• Green tomatoes - 5 kg;
• Onion - 0.5 kg;
• Sweet pepper red - 1 kg;
• Hot peppers - 2 pieces;
• Celery - 300 g;
• Parsley - to taste;
• Peeled garlic - 100 g;
• Sunflower vegetable oil - 200 g;
• Vinegar (9%) - 200 g;
• Salt is to your liking.

We start cooking:

All the ingredients can immediately be put in one dish of the right size, which will include all the products and not clutter the table with extra dishes that will bother you.

Step 1. Cut the tomatoes into medium sized straws, you can cut them into small cubes, at your discretion and taste.

Step 2. Sweet pepper free from the core, cut into strips, not large.

Step 3. Cut the hot peppers into strips. If you do not like the sharp, then you can not put it.

Step 4 Celery   also cut into strips or cube, chop, as you chopped tomatoes   these two ingredients must be cut equally   and one size it will give a richer taste.

Step 5. Parsley should be cut a little larger than you cut into soups, it should be large, but not twigs.

Step 7. Put the salad in the refrigerator for one day, it is sometimes desirable to mix the salad because the juice will drain, the vegetables below will be pickled stronger than the top, which will slightly spoil the taste with the uneven pickling of vegetables.

Step 8. After your salad has been marinated for 24 hours, it must be decomposed into pre-sterilized jars.

Step 9. Now put them sterilized in a pot of water, sterilize 0.5 liter jars for 15 minutes. Jars must be covered with sterilized lids.

Step 10. Take out the jars, roll them, turn them over and leave them like that until they cool.

Your salad is ready!

Garlic salad of green tomatoes for the winter without sterilization

This is a salad for lovers of a rich garlic flavor. The salad is just perfect for meat dishes. Men really like it as a snack. At the festive table, they will certainly find their fans, your guests will be satisfied. This salad goes well with soups as an addition.

Here you will find a recipe for this salad with a detailed description of its preparation.

To make a salad, take the following foods:

• Green tomatoes - 7 kg;
• Chopped garlic - 1 cup;
• Sugar - 1 cup;
• Salt - 1 cup;
• Refined sunflower oil - 1 cup;
• Vinegar (9%) - 1 cup.

We start cooking:

For convenience, put all the ingredients in one dish at once.

Step 1. Garlic should be taken so that a glass is crushed. Shredded species refers to small slices. You do not need to let it through the press, you just need to cut it into small strips or as you feel comfortable and how you are used to.

Step 2. Cut the washed tomatoes into medium-sized slices, small into 4 parts, larger tomatoes can be cut into 6 parts.

Step 3. Add salt, sugar, vinegar, sunflower oil to the tomatoes and garlic. Mix everything very carefully.

Step 4. Put the infusion for 3 hours.

Step 5. Arrange the salad in sterilized jars and cover with a nylon cover.

Step 6. Store your salad in the refrigerator or basement if it’s cold.

Good appetite!

Assorted green tomato salad for the winter

A very tasty and unusual salad, which includes all your favorite apples, which makes the salad somehow unusually tasty, it will certainly diversify your menu, and is perfect for serving guests as a snack and as an addition to all dishes. Even children will surely love him. And they are usually difficult to feed with such dishes.

We present you the recipe for this marvelous salad and a detailed description of its preparation.

For cooking, take the following products:

• Green tomatoes - 0.5 kg;
• Cucumbers - 1 kg;
• Zucchini - 0.5 kg;
• Apples - 0.5 kg;
• Peeled Garlic - 200 g;
• Tarragon greens - 60 g;
• Refined sunflower oil - 100 g;
• Sugar - 50 g;
• Salt - 40 g;
• Apple cider vinegar - 100 ml.

We start cooking:

All ingredients can be immediately put in one dish. The salad will need to be boiled, so you should immediately put everything in a pan in which you will cook your salad.

Step 1. Wash the tomatoes thoroughly and cut them into thick circles.

Step 2. Wash the zucchini, cut the tail and cut in the same circles of the same thickness as the tomatoes. Zucchini should be taken small, but if you do not have such and you have to use large ones, then you can cut circles into 2 or even 4 parts.

Step 3. Wash the cucumbers, trim the tails, make sure that they are not bitter, cut in the same circles a little thicker than the zucchini and tomato. You can even use large cucumbers that have already outgrown in order to pickle them.

Step 4. Wash the apples and cut it into thick slices. Be sure to remove the core. The most delicious is obtained with blocks of acidic and hard varieties.

Step 5. Peel and finely chop the garlic. Do not pass through the press.

Step 6. Cut the tarragon greens as finely as possible.

Step 7. Add salt, sugar, sunflower oil, vinegar to the chopped ingredients, mix everything thoroughly.

Step 8. Now put the pot on the fire and bring it to a boil. Boil your salad for 10 minutes.

Step 9. Place the salad in pre-sterilized jars, roll up the jars, turn them upside down and wrap them in a warm blanket until they cool, or just leave it until the next day. Then immediately lower it to the basement.

Your salad is ready!

Good appetite!

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