Step 1: prepare the vegetables.

Rinse vegetables, remove ponytails and tops, if any. Cut a stalk from a tomato, peel the seeds from peppers, peel the carrots, and peel the onions.


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

Step 2: mix the vegetables.

Put 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 on a medium heat and, stirring constantly, bring it to a boil. 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. Do not forget to mix vegetables often.
Important:   while preparing a salad of green tomatoes, you will have time to prepare the container, for this sterilize glass jars and lids in any way convenient for you.

Step 4: we prepare a salad of green tomatoes for the winter without sterilization.

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

Step 5: serve green tomato salad.

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

For the sake of sharpness, you can put finely chopped hot pepper, a couple of peas of black pepper or a few cloves of garlic in this salad.

Vegetable oil for the preparation of this salad is best used refined.

Growing vegetables in your garden, in the summer you can forget about the rest. And all because the canning season for real housewives begins in the summer, when all the vegetables ripen. It often happens that there is a cold, and in the garden there are many still not ripe tomatoes. Do not be upset because of this, as you can make delicious salads for the winter out of them.

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

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

Consider several available recipes for canned salads.

Green tomatoes with pepper - salad without sterilization

To make such a canned saladThe following foods and seasonings will be required:

For such conservation   take in half brown and completely unripe tomatoes. They wash well and cut into pieces, you can quarters or ringlets. If there are any flaws - they need to be removed. The weight of the finished chopped tomatoes should exactly match the weight that goes in the recipe.

Onions are cut in half rings, carrots are rubbed into a coarse grater, salad pepper is cut into strips - all vegetables are put together, spices are added to them according to the recipe. The resulting assortment in a convenient container is put on fire, and with constant stirring, cook 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 are completely cold. Green tomato salad without sterilization is ready.

Korean Salad Recipe

The cooking is very simple.since all products are affordable. Required:

Washed tomatoes are cut into slices, and pepper is cut into slices. Garlic is passed through a press or rubbed on a grater, greens are finely chopped; all components are combined in a convenient bowl, mixed. In order for the assortment to cook, it is decomposed into prepared cans, closed with lids and stored in a cool place.

You can try such a pickled salad of green tomatoes only after how will 8 hours go.

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 in half rings.

We are engaged in marinade:   salt and sugar are placed in warm water, mixed, until completely dissolved. Then vinegar and oil are poured - mixed and only ready-made chopped vegetables are laid out in such a marinade. Once again, everything is mixed and set for marinating for 2 hours. It is not bad during this time to mix the salad several times.

When the specified time has passed, dishes with pickled vegetables are put on fire, brought to a boil and cooked for 10 minutes. The hot brew is laid out in prepared cans and rolled up. Tanks are turned over and carefully wrapped up. They are in this position for as long as they need to cool completely.

Danube Salad

To make 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 a salad, if such a portion is being prepared.

Required Products:

• dense unripe nightshade nightshade - 1 kg;
• green 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 decomposed into previously prepared, sterilized glass containers, rolled up, turned over and wrapped up. So they stand until completely cooled.

Additional processing of such conservation not required.

Green tomatoes stuffed with herbs and garlic

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

To cook stuffed green tomatoes, the following ingredients will be required   (based on a three-liter jar):

For marinade you need:

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

For such conservation take dense, unflawed unripe tomatoes. Wash and clean all the vegetables. We cut the garlic in longitudinal thin plates, sweet pepper in strips. Dill and parsley also need to be cut, but not finely, the horseradish root is best grated on a coarse grater, and if it does not work out, finely chopped.

Tomatoes are cut across, but not to the very end, we proceed to their stuffing. In each vegetable, in its cut is invested: garlic - 2 plates and one sprig of dill and parsley.

We sterilize the container in advance, then put onion, black and allspice pepper, dill umbrella, half the horseradish root and hot pepper in it, if you like hot pepper. Having such a “litter” in the container, we begin to put the tomatoes in it. On all sides in the jar you can arrange bell pepper, cut into strips. On the top of the jar we put a leaf of horseradish, garlic, if left, and the second half of the horseradish root.

First time fill   simple boiling water, cover with a sterile lid and wrap a blanket. So you need to withstand a container with tomatoes for at least 10 minutes. Then we drain the water from the can, but do not pour it out, leave it for the marinade. Again, pour clean boiling water into the jar, also cover 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 so that they dissolve. We pour water from a jar, pour vinegar and a ready boiling marinade directly into it. Roll up, put the neck down and wrap. In this state, preservation is until it cools completely.

You can find out the taste of stuffed tomatoes only in a month, and all this time can only wait. If you really love without sterilization, then you will really like this recipe.

Tasty salad of green tomatoes for the winter

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

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

The resulting vegetable assortment is transferred to a container with a thick bottom and put on fire. After boiling, the future caviar should be cooked on low heat for half an hour. Then, with the help of a pusher, the mass is kneaded to one consistency. You can use modern kitchen electrical appliances for this purpose.

Having received a homogeneous mass, she put on fire again, bring to a boil and lay out in previously prepared sterile jars. Roll up metal covers, turn over and wrap.

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

Salad "Surza - Murza"

The necessary list of spices and products:

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

All root crops must be thoroughly washed and cut. Put the resulting mixed vegetables into a container, add all the spices, and cook with stirring for 15 minutes with constant stirring. Boiling vegetable mass must be decomposed into jars, which should have been prepared in advance. Using the seaming key and metal lids, the cans are closed.

If even after these recipes you still think green tomatoes are useless and tasteless, then you are deeply mistaken. Make at least one of these recipes.to convince yourself otherwise. Try green tomatoes for the winter without sterilization, or a watercolor salad recipe.

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

Attention, only TODAY!

One of the main positive qualities of green tomatoes, which is a sin not to use in cooking, is the pronounced tomato smell and taste. And sourness, not inherent in ripe tomatoes. So if you have never cooked green tomatoes before, tomato recipes will tell you how to make really tasty dishes from them that are appetizing and contain a lot of vitamins. Let's start with very unusual dishes. Fried green tomatoes - A recipe that will surprise many. Fried green tomatoes - a quick, original and tasty recipe. It is best to fry green tomatoes in cornmeal, egg. Fried green tomatoes are a simple recipe that will surprise home or even guests. If you still have unused unripe tomatoes, be sure to make preparations from green tomatoes. Recipes will help you cook original dishes and spins with a variety of tastes - salty, sweet, spicy, spicy. There are many ways to harvest green tomatoes for the winter. Recipes here you can specify the following: salted green tomatoes, recipe pickled green tomatoes, recipe pickled green tomatoes. The recipe for pickling green tomatoes does not always imply sterilization. Following certain rules, you can cook green tomatoes without sterilization, recipes usually indicate a general recommendation - keep these green tomatoes in a dark cool place. Moreover, even in cold saline, it is possible to preserve green tomatoes. The recipe can use a variety of containers for preservation. There are green tomatoes in a pan, a recipe for green tomatoes in a jar, a recipe for green tomatoes in a barrel, a recipe for green tomatoes in a bucket. If you want to cook a wonderful cooked appetizer, at your service recipe stuffed green tomatoes. This recipe for delicious green tomatoes will be appreciated by fans of spirits. Like a very popular recipe for green tomatoes in Korean, spicy, like all Korean salads. Have you ever tried stuffed green tomatoes with cheese? Highly recommend.

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

  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
• bulgarian red pepper - (peeled pepper weight) 300 g
• garlic - 50 g
• bitter pepper - ½- 1 pc.
• hops-suneli, uzo-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 tomato per 1 kg (I have left so much after salting), so it will not be difficult to count for a larger number. I got about 2 liters of ready-made salad.

We cut the tomatoes in half and then thin slices, immediately tomatoes salt 1 tsp. salt, and in the process of cutting, mix in a large container. While I cut other components - the tomatoes will saline and let the juice go, then it needs to be drained and squeezed a little “without fanaticism” so as not to mash the tomatoes.

I cut onions into thin half rings, pepper into thin strips. Finely chop the garlic and greens of cilantro.

In the squeezed tomatoes add all the chopped vegetables, dry spices, 1 tsp. salt with a small pot; mix well. Then pour vinegar and oil. Put the salad in the pan (I made in a 3-liter can), condense, cover with a plate and put a small load (a jar of water, I put 0.5 l).

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

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

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

Recipe 2: a delicious salad of green tomatoes with nuts and garlic

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

  Cut green tomatoes into slices and put in a pan. Add 200 ml of water, salt, oil and a little vinegar. Bring to a boil and boil 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 mix.

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

Recipe 3: how to cook a salad of green tomatoes 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 - to taste

Vegetables - green tomatoes, rinse the carrots well in cold water, then cut the tomatoes into slices, grate the carrots on a coarse grater. Peel the onion and cut into half rings, you can also use rings if it is not large. Put everything in a large enameled pot or bowl, sprinkle with salt, mix well (it’s best to do it with your hands and not with a spoon) and put in a cool place for 10-12 hours. so that the vegetables go limp and give juice.

Then the juice that has formed needs to be poured 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 required by the jars), pepper and bay leaf to taste, if you like, sharpen, lay down more, and if not, then less.

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

Prepare cans in advance, they need to be washed and sterilized. We lay out the ready-made hot salad in jars, roll it up, turn it upside down, wrap it with something warm and let it cool in this position. After cooling, a 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
  a mixture of peppers - 2-3 g
  hot peppers - to taste
  salt - 1 tbsp. l

1. Wash green tomatoes thoroughly under running water, dry, cut out the junction with the stem. Cut the vegetables into medium sized slices and place in a bowl.

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

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

4. Wash hot peppers, dry, peel the stalk and seeds, chop (pass through a press or finely chop with a knife).

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

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

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

To prepare 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 herbs to your taste, for example, dill or celery. At the same time, greens can be added both during cooking and immediately before serving.

Recipe 5: Cooking a Green Tomato Salad in a Multicooker

• Green tomatoes (800 g.)
• Bulgarian sweet pepper (1 pc.)
• Onion (2 pcs.)
• Sugar (0.5 tsp)
• Salt (1 teaspoon)
• Tomato (1 pc.)
• Vegetable oil (2 tbsp)
• Carrots (3 pcs.)
• Garlic (1 pc.)

Tasty, it is very tasty both in the cold and just cooked, still hot and with bread.

We clean the onion and chop not large. Pour vegetable oil into the multicooker bowl, and send the onion into it.

Peel the carrots, grate, add to the onion.

Wash the Bulgarian pepper and cut into strips.

Peel and chop the garlic, I had a small head, weighing 15 grams. Cook vegetables for 10 minutes on the frying mode.

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

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

After time, the salad is ready. Enjoy your meal!

Recipe 6: Green Tomato and Pepper Salad

1 kg of green tomatoes, you can take slightly pinkish or yellowish, but always hard, I had only green ones,
  1 pod of bitter red pepper,
  1 head garlic
  sugar - 2 tables. 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 the garlic or finely chopped. Stir until the salt and sugar dissolve.

Cut tomatoes into slices

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

mix well, close the lid and send to the refrigerator for a day.
  We get it, put it in a salad bowl and sprinkle with parsley. Delicious! It can be stored for a long time, but this norm is eaten in 2 days.

Recipe 7: salad of green tomato, carrot, garlic

This recipe is used as a salad, appetizer, cold and hot and very tasty. Georgian cuisine.

• 500 gr. Green tomatoes
• 3 carrots
• 2 onions
• vegetable oil-3 tbsp
• 5 cloves garlic
• hot pepper-1 pc
• parsley, salt, pepper

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

according to the recipe, all vegetables should be stewed immediately, without frying, but because I don’t really like “boiled onions”, I fry it first until golden, then add carrots, lightly frying and last tomatoes.
  Serve with meat or just 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 tbsp;
• table salt - 1.5 tbsp .;
• ground black pepper - ½ tsp;
• garlic - 4 prongs.

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

After this time, lay the salad in clean, dry jars and send for sterilization. The process takes about 15 minutes. Then tightly roll the lids, turn the jars upside down and wrap them in a warm blanket. Leave the blanks in this position for about a day - during this time the salad will completely cool and will 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 spicy sweet and sour snack, goes well with meat and potatoes in different forms, it can be served by seasoning with unrefined vegetable oil. Apple cider vinegar gently pickles vegetables, preserving crispness and is not harmful at all, in comparison with dining room.

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

Yield: 1 liter of ready-made salad.

Add sugar, apple cider vinegar, peas of black and allspice to the vegetable mixture. Put the pot on the fire, bring to a boil and cook for 10 minutes over low heat. Wash glass jars well, sterilize in a hot oven or for a couple of 10-12 minutes, put the finished hot mixture in them, sealing well. If it is supposed to be stored outside the refrigerator, it is necessary to sterilize half-liter cans in boiling water for 10-12 minutes, liter ones for 15-20, then roll under iron covers. I cover with a plastic lid, refrigerate at room temperature and put the salad in the refrigerator.

It is very good to serve such a salad as an appetizer to 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 Tomato Salad

According to this recipe, I have been cooking green tomato salad for about 20 years. The whole family loves it, the salad is very tasty and fragrant, 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 to the table within an hour or two after cooking. You can store 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;
  bell 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 more sharply;
  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 the garlic.

Mix everything and place it tightly in a 3-liter bottle or cans.

From one serving of vegetables you get 1 bottle or 3 liter cans of salad.

Pour the salad with marinade.

Depending on what kind of marinade, cold or hot you pour, the taste, speed of preparation of the salad and its shelf life will depend.
If salad pour boiling marinade, then you can treat yourself to it as soon as everything cools down. Tastier of course if you give him another hour to stand in the refrigerator. Keep salad in the refrigerator.
If you want to prepare this salad for the winter. Pour it with boiling marinade and sterilize for 20 minutes. After the can, plug. The taste of canned salad will be a little softer than fresh.
If the salad is filled with hot, 60-80 degrees marinade, then after everything cools down, let the salad brew for 8-10 hours at room temperature, and only then put it in the cold. This salad will be more crispy than the previous one and its taste will be brighter.
If you fill the salad with marinade that has cooled to room temperature, then you need to insist it 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 pour a marinade of different temperatures into each bottle. So I have a quick salad of green tomatoes for lunch and dinner. When the first can is eaten, a well-infused and chilled second can is approaching. And the third jar can be stored in the refrigerator until again you want to enjoy a salad of green tomatoes.
  Serve a quick salad of green tomato - chilled. Before serving, you can add a little fresh greens and fragrant sunflower oil to the salad, or you can do without it, as you like best. Enjoy your meal!

Almost every year, in addition to a rich harvest of ripe red tomatoes, we collect an equally rich crop of green tomatoes - they simply do not have time to ripen, and you have to shoot them with green ones. Many years ago, these green tomatoes were stacked in huge boxes and hidden somewhere under the bed, where they slowly ripened and were mainly used for salads for every day. But once at a party I happened to try a delicious salad of green tomatoes. Since then, green tomatoes are no longer stored in boxes in the same quantities, but are successfully preserved for the winter. Today I am sharing with you one of the most delicious recipes - this is a salad for the winter from green tomatoes, carrots and onions, bell peppers. The recipe is not at all time-consuming: vegetables are chopped, stewed for some time and closed in jars. Just right? And how delicious! Even if you do not have your own garden, I advise you to definitely get at least a couple of kilograms of green tomatoes and roll up a few jars of this delicious bright salad.

Ingredients:

• green tomatoes - 1 kg
• carrots - 300 g
• onions - 300 g
• bulgarian pepper - 300 g,
• vinegar (essence) - 1.5 tbsp. l.,
• salt - 1.5 tbsp. l.,
• sugar - 2 tbsp. l.,
• vegetable oil - 0.3 tbsp.,
• a mixture of peppers (pot) - 1 tsp.,
• bay leaf - 3 pcs.

The yield is 1.3-1.5 liters of lettuce (depending on the filling density of the cans).

How to make green tomato salad for the winter

Wash green tomatoes, dry and cut into small slices, simultaneously getting rid of the stalk. I cut each tomato into 8 slices.

We place all chopped tomatoes in any convenient container, pour 0.5 tbsp. l salt, mix gently, cover and leave to stand for a couple of hours. During this time, the tomatoes will get rid of the light bitterness inherent in green vegetables and give juice, which in the finished salad will be superfluous.

In the meantime, you can prepare the rest of the vegetables for the salad: we get rid of the husk of the bulb, cut out the stalk with seeds and white veins of peppers, and peel the carrots with the help of a peeler.

Thin the half rings to chop the onion.

And finally, chop the carrots with a long (if possible) straw. An ideal solution would be to use a grater for Korean carrots with medium prongs.

We mix all prepared vegetables in one pan of a suitable size, with the expectation that in the future the salad will be stewed in it.

Now we pour the juice from the tomatoes and send them to a saucepan with other vegetables.

Season the salad with salt and sugar, add bay leaves and peppercorns. I used the ready-made mixture of “Five Peppers”, but it can be completely replaced with peas of black and allspice peppers - pieces of 8-10 each.

Add vegetable oil to the salad and send the saucepan with vegetables to the preheated stove.

Stir the salad and simmer it with the lid closed for 10 minutes, stirring occasionally so that nothing suddenly burns. Tomatoes should change color to a lighter and "warmer". Add vinegar to the salad, mix it and remove from the stove.

During the time that the salad is stewed, we prepare (sterilize) the jars and lids. We distribute the finished salad in jars, pour on the top a small-vinegar dressing (some amount of juice is always emitted when stewing), cover with lids and sterilize for another 10 minutes, then screw the lids on. Then we wrap the cans with salad, turn it over and leave it to stand in the room until the morning, then you can put it in storage. You can taste the salad in a day, and it can be stored until spring, even at room temperature. After opening, store jars only in the refrigerator!