Today I offer excellent recipes for preparations - green tomato salad for the winter.

The question always arises before summer residents, what to do with those tomatoes that sometimes simply fall off the bush without ripening? This is especially true in the fall, when they simply do not have time to ripen.

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

Tomatoes, despite the fact that they are green and not ripe, contain a lot of vitamins, micro and macro elements, so they are not only tasty, but also healthy.

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

Recipe for green tomato salad for the winter, without sterilization

Ingredients:

• green tomatoes - 2 kg.
• carrots - 1 kg.
• onion - 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:

Wash tomatoes, sliced

We rub the peeled carrots on a Korean grater or pass through a combine

Finely chop greens and garlic

Cut the onion into half rings, you can cut it as you like

Combine all vegetables in a large bowl.

Pour salt, sugar, pour in water. Adding oil

We put the vegetables on the fire, simmer for 30 minutes

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

We lay out the finished salad, preferably in sterilized 1 liter jars, you can 0.5 ml or 0.75 ml

Seal immediately with tightly sterilized lids.

Turn the jars over and leave to cool completely.

Tomato salad with garlic

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. Wash tomatoes, cut into slices
2. Pour out the oil
3. Sprinkle salt, sugar
4. Pour in the vinegar
5. Add finely chopped garlic
6. Mix thoroughly with your hands, leave to brew for 3 hours, stirring every 20 minutes
7. Ready salad can be decomposed in two ways
8. In sterile 1 liter jars, 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 jars, screw on the lids tightly and store in the refrigerator

Salad for the winter in Korean

You will need:

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

Cooking:

Pour oil into a large saucepan

Sprinkle salt, sugar

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

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

Onion cut into thin quarters

We 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 them up with sterilized lids.

Tomato appetizer with tomato paste

We will need:

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

Cooking:

1. Wash the tomatoes, cut into thin strips
2. Cut the onion lengthwise into thin strips
3. Peel the carrots, cut first into circles, then into thin strips
4. Mix together until smooth paste, oil, sugar, salt, peppercorns, vinegar
5. Add the filling to the vegetables, mix thoroughly, let stand for 2 hours
6. Put the vegetables in a saucepan, put on fire
7. Close the lid, 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 jars upside down and leave to cool completely.

Salad for the winter "Hunting" with cabbage

Ingredients:

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

Cooking:

1. Peel carrots, cut into medium strips
2. Finely chop the onion
3. Peel the peppers, cut into medium cubes
4. Cut tomatoes into medium cubes
5. Peel off cucumbers, cut into large strips
6. Finely chop the cabbage
7. Add minced garlic. Salt so that the salad is a little salty, leave for 1 hour
8. Put on fire, warm up, do not bring 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 jars, turn over, wrap in a warm cloth and leave to cool completely

green tomato rice recipe

Necessary:

• 1 st. 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. Slice the tomatoes
3. Remove seeds from peppers and cut into slices
4. Peel the carrots and then grate on a coarse grater
5. Onion cut into rings
6. Mix rice with vegetables, add salt, sugar, oil
7. Put on fire, cook for 40 minutes until the rice is ready
8. Arrange the appetizer in sterilized jars, roll up with sterilized lids

Tomato salad for the winter in Georgian

Ingredients:

• Green tomatoes - 1 kg.
• onion - 300 gr.
• Bulgarian red pepper - 300 gr. (peeled from the stalk and seeds)
• garlic - 50 gr.
• hot pepper - ½ - 1 pc.
• hops - suneli - 1 tsp
• ucho - suneli - 1 tsp
• cilantro - bunch
• 9% vinegar - 50 ml.
• sunflower oil - 100 ml.
• salt 1.5 tbsp. l.

Cooking:

The output is approximately 2 liters of salad.

1. Wash all vegetables well and pat dry.
2. Tomatoes are first cut into two halves, and then cut into thin slices
3. We put it in a large bowl, you can put a saucepan, put a tablespoon of salt, mix, leave for a while so that they are salted and give juice
4. Grind the rest of the vegetables - onion in half rings, cut the pepper lengthwise, into strips, garlic, finely chop the cilantro
5. Drain the juice from the tomatoes, squeeze them slightly, but do not crush, put the rest of the vegetables in them
6. Add spices and seasonings, 0.5 tablespoon of salt and mix
7. We crush the salad, put a plate of smaller diameter on top, bottom up 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 jars3 and set it for 15 minutes to pasteurize.
9. Close the lids, cool and put in a cold place.

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

Salad "Colors of autumn"

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

Ingredients:

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

Cooking:

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

Pour sunflower oil into a saucepan and heat up.

Pour the onion into the heated oil, sauté it over low heat until transparent.

Put the vegetables in a saucepan, stir, cover with a lid

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

Add vinegar and cook for 2 more minutes

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

Turn upside down, leave to cool completely

We lower for storage in the cellar

Video recipe for salad cooked in a slow cooker

Whoever has not tried it yet, be sure to try cooking green tomato salads for the winter, and I'm sure you will certainly like them. I wish you enjoy such delicious and healthy salads.

Write your feedback in the comments, share recipes with friends

Green tomato salads for the winter

Canning Green Tomatoes An excellent method of preserving crops for the winter. Today we present you a selection salad recipes this vegetable.

Salads closed in winter great variety of the meager winter menu. In the cold period, when some freshness and variety are so 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 saves housewives a lot and helps to please the family jar vegetables.

Green tomatoes in Korean for the winter

An excellent salad for those who love Korean-style vegetables. Spicy taste and bright aroma will awaken your appetite and everyday dishes will no longer seem so boring and ordinary to you. 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 an accurate and detailed recipe for this salad.

For cooking, take the following ingredients:

• Green tomatoes - 1 kg;
• Sweet pepper - 3 pieces;
• Chili pepper 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 leave it out if you do not need a spicy dish.

Let's start cooking:

Step 1. Cut clean tomatoes into large slices or slices, you can also cut them smaller if you do not like large pieces.

Step 2. Pepper to get rid of the core and veins, cut into strips, choose the size of the 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 small as possible. If you will be slicing, then before slicing, press on the clove with the side of a knife or a tablespoon so that it releases the juice.

Step 4. Cut the greens smaller than for soup.

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

Step 6. Put 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, but if it is warm, then you can send the salad there when it gets colder.

The salad does not require any heat treatment.

Enjoy your meal!

Green tomato salad "Quick snack" for the winter

Just a great salad that goes well with 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 their variety.

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 branches;
• 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 cut, just like tomatoes, so that they are about the same.

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

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

Step 5. Chop the cabbage larger than the borscht and cut it lengthwise so that it is not long otherwise, then more cabbage will fall on the fork than everything else.

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

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 warm it up, you don’t need to bring it to a boil, remove it when it just gets hot. After you have warmed it up, add vinegar and oil there.

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

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

Your preparation is ready!

Salad of green tomatoes for the winter "Autumn"

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

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

For cooking you will need the following products:

• Green tomatoes - 1 kg;
• Sweet pepper - 0.5 kg;
• Onion - 400 g;
• Carrot - 200 g;
• Black peppercorns - 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 haste and confusion, it is better to first prepare all the ingredients in different dishes and when everything is ready, start cooking.

Step 1. The onion is cut rather large, in half rings.

Step 2. Pepper cut into strips larger.

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 pieces, depending on the size of the tomato.

Step 5. Now that everything is prepared, put a heavy-bottomed pan on the fire and pour in the oil.

Step 6. When the oil is hot, put the onion in it and let it release the juice, you don’t 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 go.

Step 8. Pour pepper on the carrots and let the juice come out in the same way.

Step 10. Pour the tomatoes last 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, turn over and wrap until cool.

Ready! Enjoy your meal!

Green tomato salad with celery for the winter

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

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

To prepare the salad you will need:

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

Let's start cooking:

All ingredients can be immediately put into one dish of a suitable size, which will include all the products and not clutter up the table with extra dishes that will interfere with you.

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

Step 2. Release the sweet pepper from the core, cut into strips, not large.

Step 3. Cut the hot pepper into strips as well. If you do not like spicy, then you can not put it.

Step 4 Celery also cut into strips or cubes, cut as you cut tomatoes these two ingredients must be cut the same and one size it will give a richer taste.

Step 5. Parsley needs to 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 advisable to stir the salad sometimes because the juice will drain, the vegetables from the bottom will be pickled more than the top ones, which will slightly spoil the taste of the uneven pickling of vegetables.

Step 8. After your salad has marinated for a day, it must be decomposed into pre-sterilized jars.

Step 9. Now put them to be sterilized in a pot of water, sterilize jars of 0.5 liters for 15 minutes. Be sure to cover the jars with sterilized lids.

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

Your salad is ready!

Garlic green tomato salad for the winter without sterilization

This is a salad for lovers of rich garlic flavor. Salad is just perfect for meat dishes. Men love it very much as a snack. On 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 prepare the salad, take the following products:

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

Let's start cooking:

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

Step 1. You need to take enough garlic to make a glass in crushed form. Finely chopped refers to fine cuts. You don’t need to let through the press, you just need to cut into small strips or as you like and as you are used to.

Step 2. Cut the washed tomatoes into medium-sized slices, small ones 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 thoroughly.

Step 4. Leave to infuse for 3 hours.

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

Step 6 Store your salad in the refrigerator or basement if yours is cold.

Enjoy your meal!

Assorted green tomato salad for the winter

A very tasty and unusual salad, which includes everyone's favorite apples, which makes the salad somehow unusually tasty, it will certainly diversify your menu, perfect for serving guests for a holiday as an appetizer and addition to all dishes. Even children will surely love it. 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.

Let's start cooking:

All ingredients can be immediately put into one bowl. The salad will need to be boiled, so you should put everything at once in the pan in which you will cook your salad.

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

Step 2. Wash the zucchini, cut off the tail and cut into 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 the circles into 2 or even 4 parts.

Step 3. Wash the cucumbers, cut off the tails, be sure to check that they are not bitter, cut them into circles a little thicker than zucchini and tomatoes. You can even use large cucumbers that have already outgrown in order to pickle them.

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

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

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

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

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

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

Your salad is ready!

Enjoy your meal!

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At the end of the “vegetable” season, housewives ask themselves the question: what to do with tomatoes that have not had time to ripen - and will not have time, because frosts come at night? Everything is elementary - we collect the remains of the crop and make a salad of green tomatoes for the winter. Such a preparation does not take much time, but it helps to pleasantly diversify the menu in the future.

Pickled and pickled cucumbers have one drawback: no matter how much you roll, it still won’t be enough until spring. But in many dishes (for example, in azu or mixed salads), cucumbers can be replaced with green tomatoes. You can make such a blank in half an hour, at no additional cost.

Ingredients :

• tomatoes - how much to eat;
• vinegar essence - 1 tablespoon per liter of water;
• bay leaf - 2 pcs.;
• peppercorns - 8-10 pcs.;
• salt and sugar - 2 tablespoons each.

Cooking time: 30 minutes.

Recipe :

Dense unripe tomatoes wash, cut into quarters.

Boil water (volume - depending on the number of tomatoes, the ratio is approximately "one to one"), add a tablespoon of essence for each liter, two each - salt and sugar, lavrushka and pepper. Dip the tomatoes in boiling water, blanch them for three minutes.

Take out the quarters of tomatoes, pack them in pre-sterilized jars (it is better to take small ones, 200-300 ml each).

Boil the marinade again, fill the jars to the top and roll up.

Korean salad for the winter

Ingredients :

For every kilogram of tomatoes:

• bell pepper - 1 pc.;
• ground red pepper - ½ teaspoon;
• garlic - 5-6 teeth;
• vinegar 9% - 1/4 cup (6% - 1/3 cup);
• cilantro (or parsley, or dill - whichever you like) - a bunch;
• sunflower oil - 50 ml;
• sugar - 40-50 g;
• salt - 1 tablespoon.

Cooking time: 1.5-2 hours.

Recipe :

Cut the tomatoes into slices, pepper into half rings, tear with your hands or chop the greens on the board. Mix everything.

Squeeze the garlic into a bowl. Sprinkle salt and sugar. Stir again, let stand for five minutes.

Heat the oil in a frying pan (a light haze should appear above it), boil the ground pepper in it. Season salad with spicy dressing. Stir. Top with vinegar.

Spread the mixture among the jars, evenly add the remaining juice in the bowl, cover with lids and put in the oven for sterilization (it will take 50-60 minutes). Then roll up the jars with sterilized lids.

Tomatoes with cucumbers "Hunter's snack"

Ingredients:

• cucumbers - ½ kg;
• tomatoes (green) - ½ kg;
• bell pepper - ½ kg;
• carrots - 2 pcs.;
• garlic - half a head;
• white onions - 1-2 pcs. (depending on size);
• salt and spices - to taste;
• parsley - a few branches;
• vegetable oil - 10 tablespoons;
• vinegar essence 80% - 9 tablespoons.

Yield - 4-5 half-liter jars. The process will take 2 hours.

Recipe :

Wash the vegetables, remove the husk and peel where necessary (from cucumbers, if they are no longer young, remove the skin). Cut the "vegetable mix" (tomatoes, peppers, cucumbers, carrots and onions) into halves or strips. Pour the ingredients into an enameled pan. Stir.

Throw greens and crushed garlic to the mixture, salt liberally (the taste should turn out to be quite sharp), put paprika or black pepper if desired. But you can do without them. Let the salad brew for about forty minutes, so that the juice stands out abundantly.

Put the pan on the fire and heat the juice to a boil (do not boil!), Add the essence and vegetable oil (for the indicated volume of products - about 8-10 tablespoons of both).

Tamp the salad in sterile jars, pour the remaining juice. Sterilize in a water bath for 15 minutes or half an hour in the oven. Now you can roll up a snack!

Salad of green tomatoes with sourness for the winter

Ingredients :

• green tomatoes - 1 kg;
• greens (parsley, dill, cilantro - whatever you like) - a large bunch;
• garlic - 2 heads;
• carrots - 0.5 kg;
• coarse salt - a handful;
• 6% vinegar - 1/2 cup;
• vegetable oil - 1/3 cup.

Recipe :

The salad is prepared in two stages - before preservation, the tomatoes must be fermented.

Take a large enameled pan - you will lay out the ingredients in layers in it. Therefore, all products must first be chopped into different bowls.

Cut the tomatoes into circles across (about 1 cm thick), grate the carrots coarsely, tear the greens with your hands, chop the garlic with a knife and crush on the board.

Lay layers on top of each other: tomatoes, garlic, greens, carrots - half of the prepared ingredients. Sprinkle with salt. Lay out the second part of the products in the same way. Salt again. Cover with a large plate, put the load.

Under the yoke, tomatoes should stand for about a day. It is not necessary to clean in the cold. During this time, they will be completely covered with juice.

The next day, pour the resulting brine into a separate pan. Pack the salad well into sterile jars, leaving 2 cm to the top.

Pour vinegar and vegetable oil into the brine that you have left. Boil the "sauce" for 10 minutes, pour over the salad in jars (so that the tomatoes are completely covered). Sterilize for half an hour and roll up.

Recipe with red-green tomatoes and cabbage

Ingredients :

• unripe dense tomatoes - 2 kg;
• cabbage - 2 kg;
• sweet pepper - 1 kg;
• ripe tomatoes - 1 kg;
• carrots - 1-1.5 kg;
• onions - 1 kg;
• vinegar (9%) - 200 ml;
• sugar - a glass;
• salt - 3 tablespoons;
• vegetable oil - 2.5-3 cups.

It seems that it takes a whole day to prepare a snack, but the process takes no more than an hour.

Recipe :

Chop the cabbage (as for salting), shake it with your hands so that the juice stands out. Add green tomato slices. Put there the sweet pepper, chopped in half rings. Salt the vegetable mixture and leave for 5-6 hours in a cool place - to infuse.

The next step is to add finely chopped red tomatoes to the pan (as an option, they can be scrolled through a meat grinder), coarsely grated carrots, onions in half rings.

Pour oil with vinegar, put sugar. Bring to a boil on the stove and simmer, stirring, for a quarter of an hour. Pour the boiling brew into jars (make sure that there is enough liquid in each). Roll up, put each container “upside down”, on the lid, cover with a blanket for a day. Then transfer to the cellar.

Winter salad "Danube"

Ingredients :

• green tight tomatoes - 1 kg;
• Bulgarian green pepper - 3 pcs.;
• capsicum hot pepper - 100 g;
• parsley - a large bunch;
• homemade tomato juice - 1 liter (or 1 kg of red tomatoes);
• salt - 35-40 g;
• sugar - 60-70g;
• garlic - 3 heads;
• vegetable oil - 150 ml;
• table vinegar - 1/3 cup.

Cooking time: 45-60 minutes.

Recipe :

Make a marinade: mince red tomatoes (or use already prepared juice), add oil and vinegar, spices. Boil.

Cut the vegetables into small pieces (straws or slices, as you like), dip in the marinade and boil for 15 minutes.

Arrange the boiling salad in pre-prepared jars and roll up. Wrap up for a day. Additionally, sterilization of such preservation is not necessary.

Step-by-step photo recipe for green tomato salad and plums for the winter

For this salad, use brown dense or green tomatoes. If you take red fruits, they will "melt" during cooking. Plums will add a piquant light touch to the appetizer, add them as desired.

Ingredients :

• brown (green) tomatoes - 1 kg;
• sweet bell pepper - 600 g;
• hot chilli pepper - to taste
• plums - 4 pcs.;
• garlic - 5 cloves;
• carrots - 300 g;
• honey - 3 tbsp. l. (or sugar 120 g);
• salt - 2-2.5 tsp;
• curry - a pinch;
• mustard powder - a pinch;
• allspice - 4 pcs.;
• vegetable oil - 120 g.

Cooking time: 1 hour.

Recipe :

Cut the tomatoes into circles.

Peel the carrots and cut into half rings, plums into slices.

Remove the seed part from the sweet pepper, chop it across or along (you will get rings or large strips).

After cooking canned vegetables, I often have “illiquid assets” left: a head of peeled onion, a couple of carrots, half a pepper or a bunch of greens. What to do with these good things? I finely chop all the leftovers (rub). I mix it, put it in small packing bags and send it to the freezer.

Such a mixture can be stored without defrosting until spring. When preparing borscht or stew, it is enough to get one bag, tear and pour the contents into a frying pan (stewpan). The full feeling that the dish is seasoned with fresh vegetables and herbs!

Canning for the winter is a very popular activity for many housewives, because it provides an excellent opportunity to diversify the table with delicious, savory snacks, salads that bring bright notes to any meal. Even green tomatoes are used: in preparations they turn out to be very tasty. If you don’t believe me, see for yourself by preparing preservation according to salad recipes for the winter with a photo You will lick your fingers. Green tomatoes can be harvested in different forms: stuffed, whole, chopped in a salad.

How to choose the right tomatoes for harvesting for the winter

For pickled, lightly salted, pickled, barrel, salted tomatoes, it is necessary to choose fruits in a store or on the market with the correct degree of ripening: they must be unripe or brown, and the tomato crumb must be hard, dense. Choose fruits without dents, cracks, signs of disease. According to the degree of ripening, all green tomatoes should be the same. No need to roll up the jar, combining brown, red, pink.

As for the size, it is better to give preference to medium or small green tomatoes, but not like cherry tomatoes. Plum-shaped fruits are well suited because they are small and have a dense structure. When all the green tomatoes are selected and sorted, it is necessary to thoroughly rinse them with water several times for rolling salads for the winter “You will lick your fingers”.

What utensils do you need

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

1. You will need a special saucepan: it is a wide thick-bottomed pot with a spout, a strong bow, and the sloping walls of this dish allow the liquid to evaporate quickly. The pan must be made of stainless steel and be a volume of 9 liters. There are dishes that have divisions inside, so that it is convenient to monitor the amount of boiled contents.
2. When preserving, you may need large wooden spoons with long handles.
3. It is important to have a thermometer that allows you to determine the moment of readiness and the temperature of canned products at the time of bottling.
4. With a slotted spoon, you can remove the scale.
5. Measuring containers, spoons will help to correctly determine the proportions of the components.
6. To pour the blanks into jars, jugs made of heat-resistant glass are used, as well as special plastic funnels with a narrow or wide spout.
7. To sterilize canned food, a home autoclave or an ordinary pan with a wide bottom and gauze lined on the bottom is useful.
8. For conservation, glass jars with tin lids with a rubber ring insert, a manual seamer for twisting, and twist-off lids are used.

Recipes for delicious salads "You'll lick your fingers" from green tomatoes

There are many recipes for canning green tomatoes for future use in the form of Lick Your Fingers salads. Once having tried such a blank, each housewife is convinced of how wonderful the preservation is. Green tomatoes, like red ones, are salted, pickled, combined with spices and vegetables (herbs, adjika, Korean seasonings, mustard, cloves, hot peppers, horseradish, pasta, apples). To taste, canned fruits are more solid, sour.

With carrots and onions without sterilization

One of the ways to prepare salad from green “You will lick your fingers” is without sterilization. This greatly simplifies the canning process and saves time. Carrots in the salad add a slight sweetness, and onions add piquancy. To prepare green tomato "You'll lick your fingers" according to this recipe, you will need:

• onions - 1 kg;
• carrots - 1 kg;
• green tomatoes - 3 kg;
• water - 0.5 cups;
• salt - 2 tbsp. l.;
• vinegar 6% - 0.5 cups;
• sugar - 1 cup.

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

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

With cucumbers Danube style

Green tomato and Danube salad is a very tasty and unusual preparation. Complementing them with a winter meal (rice, pasta, potatoes, meat dishes), you will definitely remember the summer. The combination of available products in the recipe gives an original taste. Harvesting for the winter retains the original aroma of vegetables. To prepare a salad of green tomatoes "Lick your fingers" you will need:

• bell pepper - 1 kg;
• green tomatoes - 1 kg;
• young cucumbers - 1.4 kg;
• onions - 500 g;
• salt - 2 tbsp. l.;
• vegetable oil - 200 ml;
• vinegar 9% - 50 ml;
• sugar - 5 tbsp. l.;
• hot pepper - 1 pc.

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

• We wash the cucumbers, dry them, cut off the ends, chop into halves of the circles.
• Bulgarian pepper is washed, cleaned of seeds, stalks, cut into strips.
• We wash the hot pepper, remove the stalk and seeds, finely chop.
• We wash the tomatoes, cut into slices.
• We clean the onion from the husk, soak in cold water for 20 minutes, cut into thin half rings.
• We shift all the vegetables into an enameled pan, pour in vinegar, oil, add sugar, salt. Stir with a wooden spoon, put on a slow fire. When the salad boils, cook for 5 minutes.
• We lay out the salad in sterilized jars, tamping a little. We roll up the blanks, turn over, wrap until cool. After we put it in storage in a cool place.

Korean in banks

Korean green tomato salad "Lick Your Fingers" is one of the quick, delicious preparations for the winter. Vegetables are marinated in their own juice with the addition of various spices, which makes the dish moderately spicy and spicy. Optionally, you can add hot pepper to the recipe. We will need:

• bell pepper - 2 pcs.;
• green tomatoes - 1 kg;
• vinegar 9% - 50 ml;
• garlic - 4 cloves;
• sugar - 50 g;
• vegetable oil - 50 ml;
• red ground pepper - 0.5 tsp;
• salt - 1 tbsp. l.;
• parsley - to taste.

A step-by-step Korean green tomato salad recipe with a photo:

• We wash the greens, dry, finely chop.
• Wash the tomatoes, cut into slices.
• Remove the husk from the garlic, chop with a knife.
• We wash the pepper, clean it from seeds and stalk, chop into small cubes.
• Rinse canning jars and lids.
• In a bowl we shift the pepper, green tomatoes, garlic, parsley, add sugar, salt, ground red pepper. Pour in vinegar, vegetable oil, mix.
• We lay out the salad in jars, close and leave for 8 hours in the refrigerator. After that, the snack is ready to eat or store until winter.

Winter Flower-Semitsvetik with Vinegar

Salad of green tomatoes for the winter "Flower-Semitsvetik" - a simple and tasty autumn snack. The blank in jars is very bright, reminiscent of a warm summer day. The salad comes out very fragrant, with a slight hint of sourness and a rich taste. For cooking you will need:

• sweet pepper - 1 kg;
• green tomatoes - 2 kg;
• carrots - 1 kg;
• onions - 1 kg;
• vinegar 9% - 250 ml;
• water - 500 ml;
• sugar - 160 g;
• salt - 3 tbsp. l.;
• vegetable oil - 250 ml.

Step-by-step recipe for green tomato salad "Flower-Semitsvetik":

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

Watercolor without vinegar

Aquarelle green tomato salad is a simple winter preparation. Its taste is distinguished by a combination of light sweetness and sourness, so this is a good spicy addition to any winter feast. For cooking you will need:

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

A step-by-step recipe for watercolor salad with a photo:

• We wash and clean all vegetables. Cut the tomatoes into circles.
• Cut the pepper into thin half rings, put in a bowl with green tomatoes.
• We cut the carrot into thin circles.
• Onion cut into half rings.
• Grind the garlic and herbs.
• Mix vegetables, leave for 6 hours. After pour salt, sugar, pour hot oil.
• We mix the salad thoroughly, put it in jars, sterilize for 15 minutes. We roll up the blanks, turn over, wrap. When the preservation is completely cool, put in the cellar.

Hunting

“Hunting” salad is a quick and tasty harvest in the winter, judging by the reviews of the hostesses. The beauty of the recipe is that you can vary the amount of ingredients at your own discretion, each time getting a new taste. Remember that you need to add more salt so that the salad seems a little oversalted when you try it. Don't worry, when you open the blank in winter, it will get the right taste. We will need:

• cucumbers - 200 g;
• green tomatoes - 200 g;
• bell pepper - 200 g;
• white cabbage - 200 g;
• onion - 1 pc.;
• carrots - 100 g;
• salt - to taste;
• dill and parsley - 1 sprig each;
• garlic - 1 clove;
• vinegar essence - 0.5 tbsp. l. for 1 liter jar;
• vegetable oil - 2 tbsp. l.

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

• Vegetables are washed and cleaned. We cut the carrots into strips, onions, peppers into small cubes, cucumbers into strips, tomatoes into cubes, finely chop the cabbage. Transfer all vegetables to a bowl.
• Add crushed garlic, salt to the vegetables, leave until the juice is formed. We put on fire, heat, not allowing boiling. Pour vinegar, oil and turn off the burner.
• We lay out the salad in sterilized jars, sterilize the blanks, roll them up. We wrap the jars, after cooling we send them to a cool place.

Cobra with garlic and chili

Salad "Cobra" from the series "You'll lick your fingers" with the addition of chili peppers and garlic is suitable for those who like very spicy and burning snacks. Such a dish will successfully complement the meat, shading excessive fat content and helping the digestion process. You can vary the amount of garlic and pepper depending on how hot you like it. To prepare a spicy green tomato salad, you will need:

• garlic - 3 heads;
• green tomatoes - 2.5 kg;
• salt - 3 tbsp. l.;
• vinegar - 100 ml;
• chili pepper - 2 pcs.;
• sugar - 3 tbsp. l.

Step-by-step description of the burning salad recipe:

• Wash the tomatoes, cut into small pieces.
• We wash the pepper, if desired, remove the seeds, cut into circles.
• Grind the garlic, if desired, you can add some of the garlic in a fried form. This will give even more flavor to the workpiece.
• Mix tomatoes, peppers, garlic, sugar, salt, vinegar. We insist half an hour for the formation of juice.
• We lay out the salad in sterilized jars, close the lids.

Caviar in a slow cooker

Zucchini and eggplant caviar will no longer surprise your household, but from green tomatoes - this is something new, you just lick your fingers. In taste, it is not inferior to traditional types of snacks, but it is distinguished by piquancy and originality. Instead of vinegar essence, you can take apple or wine vinegar. We will need:

• onions - 500 g;
• bell pepper - 6 pcs.;
• green tomatoes - 3 kg;
• sugar - 150 g;
• vinegar essence - 3 tbsp. l.;
• vegetable oil - 250 ml;
• mayonnaise - 150 ml;
• carrots - 1 kg;
• salt - 2 tbsp. l.;
• chili pepper - 3 pcs.;
• ground black pepper - 2 tsp.

A step-by-step recipe for cooking green tomatoes in the form of caviar for the winter:

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

How to pickle barrel tomatoes with vegetables in adjika

Real barrel pickled tomatoes are made in a wooden barrel, which is thoroughly washed beforehand, lined with plastic bags. If you don't have one, you can use an aluminum bucket or a large saucepan. Green tomatoes in adjika with cucumbers are an excellent savory snack that will decorate any meal. We need for salting:

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

A step-by-step recipe for pickling barrel green tomatoes with adjika "You'll lick your fingers":

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

Armenian style with greens

Armenian, Georgian cuisine gave all the housewives a lot of wonderful, delicious dishes. Special attention deserves stuffed green tomatoes, which are considered a very common preservation among our compatriots. The preparation comes out very tasty, spicy, successfully complements roast and other meat dishes. We will need:

• garlic - 2 heads;
• green tomatoes - 2 kg;
• dill - 0.5 bunch;
• cilantro - 0.5 bunch;
• celery - 0.5 bunch;
• parsley - 0.5 bunch;
• basil - 0.5 bunch;
• dill umbrellas - 1 bunch;
• celery - 1 bunch;
• hot pepper - 1 pc.;
• sweet red pepper - 1 pc.;
• salt - 2 tbsp. l.;
• water - 1 l.

Step-by-step recipe for stuffed green tomatoes “Lick your fingers” in Armenian:

• We wash the tomatoes, make an incision crosswise or along not completely.
• For the filling, grind half a bunch of celery, basil, cilantro, parsley. Finely chop the garlic, sweet and hot peppers. Mix all these ingredients, add a tablespoon of salt. This is our filling.
• We stuff the fruits, put them tightly in a jar, shifting each layer with dill umbrellas and celery sprigs.
• For the brine, boil water with 2 tablespoons of salt. Cool, pour tomatoes. Leave at room temperature for about 4-5 days. After we close the nylon lids, we put it away for storage in the refrigerator.

Sliced ​​in tomato sauce

Green tomatoes in tomato sauce with cinnamon is an original, tasty winter preparation, somewhat reminiscent of lecho due to the presence of juice and pepper. Vegetables should be strong. Cinnamon gives the workpiece a spicy taste and aroma. We will need:

• tomato juice - 1 l;
• aspirin - 1 tablet per jar;
• sugar - 4 tbsp. l.;
• salt - 3 tsp;
• cinnamon - on the tip of a knife;
• sweet bell pepper - 2 pcs.;
• green tomatoes - 2 kg.

Step-by-step preparation of green tomato salad "Lick your fingers" in tomato sauce:

• Sliced ​​tomatoes and bell peppers are placed in sterilized jars. Fill twice with boiling water, drain the liquid.
• For pouring, mix tomato juice, salt, sugar, cinnamon, put on fire, after boiling, cook for 5 minutes.
• We put in jars an aspirin tablet, fill it with marinade, roll it up.

Video

In cooking, green tomatoes are often used. Unripe tomatoes make excellent canned foods. It can be stuffed, pickled, pickled tomatoes, caviar, salads for the winter "You'll lick your fingers." In most cases, they are combined with other vegetables (onions, carrots, sweet and hot peppers), and spice, piquancy and aroma give the workpiece a variety of spices and seasonings. In the video below with the recipe for Lick Your Fingers salad, you will learn how to preserve green tomatoes. The result is a savory, tasty preparation.

Last year I tried a canned green tomato salad at a party, and was surprised why I hadn’t made this delicacy under the lid before. Unlike, which I already talked about earlier, the version below includes only tomatoes, garlic and herbs. This greatly simplifies the process of harvesting the salad.

The name of this salad is completely true: green tomato salad for the winter turns out to be very tasty, but also bright and appetizing. It is easy to prepare, but the process itself is somewhat delayed - due to the fact that the tomatoes must release the juice. But don't 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 treat 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 of sugar;
• 200 ml 9% vinegar;
• 1 pod of chili pepper.

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

How to cook green tomato salad for the winter "Vkusnota":

Wash the greens thoroughly and remove the thick part of the stem. Spread the washed greens on a towel to remove excess moisture. Finely chop dried herbs. We clean the garlic from the skin, wash it. We skip the garlic through the press.

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

Put tomatoes, herbs, garlic, salt, sugar into a large saucepan, pour vinegar. Mix carefully.

Cover the pot with a lid and put it in the fridge overnight. During this time, a fairly large amount of juice will stand out. If you don’t have a lot of time, then you can put oppression on top of the tomatoes with spices. In this case, the juice will stand out much faster.

At the bottom of sterilized jars we put hot peppers, bay leaves, allspice peas.

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

We cover the jars with lids and put them in a wide pan lined with a napkin. Fill 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 tightly, turn the green tomato salad upside down for the winter and wrap it until it cools completely. We store such a salad in a dark, cool place.