• green tomatoes (medium size);
• sweet pepper (red);
• garlic;
• parsley;
• hot peppers.
• To fill:
• 2 liters of water;
• 50 g of sugar sand;
• 100 g of salt;
• 100 ml of table vinegar.

How to cook daily salted green tomatoes

Thoroughly wash the green tomatoes and cut them into large wedges. For daily pickling, tomatoes of milk ripeness are more suitable, that is, their surface is not dark, but slightly whitish.

The pepper should be exactly red, you can take, of course, and Green pepper, but then the appetizer will no longer look so bright and beautiful. Remove the stalk with seeds, wash and cut thin straw... Take pepper in relation to green tomatoes in a ratio of 1: 2.

Wash and chop fresh parsley leaves, finely chop the garlic and hot peppers. More greens should be added, garlic should not be spared either. And here is the amount hot pepper depends on its pungency and your love for spicy things.

Put all this in a heat-resistant container with a lid and mix well. We use a large rectangular container, you can use a jar, pot or small tub.

Add to the water granulated sugar, vinegar and salt, bring it all to a boil and pour the chopped and mixed vegetables with the resulting marinade. If necessary, the amount of pouring should be increased, the main thing is that it completely covers the tomatoes.

Close with a lid and leave at room temperature until the marinade has cooled completely. Then remove the container in the cold.

After 24 hours, you can already apply and enjoy crispy and slightly spicy salty green tomatoes. Optional vegetable snack you can refuel vegetable oil, but this is not at all necessary, since in pure form she is very good.

Salted green instant tomatoes recipe with photo

We offer you a recipe for salted green instant tomatoes, we will cook them with big amount garlic and herbs.

Lightly salted green tomatoes per day

Cooking time: Not indicated

According to the recollections, the recipe that was in the greatest demand was instant salted green tomatoes, the recipe for a day you will now see. These salted tomatoes are no less tasty, stuffed with herbs and garlic for the winter.

- 1.5 liters of boiled water;

- 1.5 tablespoons of salt;

- 3 tablespoons of sugar;

- 1 tablespoon of apple cider vinegar 5%;

- A small bunch of dill;

- 3 cloves of garlic;

Choose tomatoes that are dense, firm, whole, without any defects on the skin. Wash them.

Take a tall bowl or bowl of water and add salt there, mix sugar and stir until completely dissolved, then add Apple vinegar.

Chop the garlic finely. Be sure to prepare such green tomatoes for the winter.

Take a large container, put it on the bottom fresh dill and garlic.

Put all the hard tomatoes, pepper,

put chili on top

pour over the prepared brine.

Chop the dill. Put dill on top of the jar.

Put in the refrigerator for a day, after which lightly salted green instant tomatoes

will be ready. You will definitely like this recipe, as it is neutral, suitable for both adults and children due to the unobtrusive taste that comes out in the end.

Lightly salted green instant tomatoes, recipe per day

I love canned vegetables: tomatoes, cucumbers, different salads. Unfortunately, I do not always have enough time to prepare the conservation, since I have to work from morning to evening. I propose to cook lightly salted green tomatoes, an instant recipe for a day

Pickled green instant tomatoes in a saucepan

Marinate green tomatoes simple and profitable. Firstly, unripe fruits will go to work, and you do not have to think about how to preserve them. Secondly, the recipes with which you can marinate green tomatoes great amount... It will not be difficult to choose the most suitable one for you. Thirdly, pickled green fruits are very healthy and tasty.

The variety of options for pickling allows you to cook spicy tomatoes, sweet, with and without filling, with spices and classic in brine.

Even if your family already has a favorite recipe, you can always try something new. And the housewives appreciated the advantages of homework for a long time:

• you know for sure that the dish is prepared from fresh ingredients;
• such snacks are much cheaper;
• most importantly, tasteful home preparation no one can compare popular salads from the supermarket.

It is very convenient to use enamel pots for pickling green tomatoes. They successfully replace barrels in which vegetables have long been salted and fermented. In modern apartments and houses, you can rarely find a real salting tub. And here are the pots, buckets and plastic containers available in enough and different volumes. The optimal container is a saucepan up to 5 liters. In such containers, tomatoes can be pickled in different ways.

Consider popular recipes pickled green tomatoes in a saucepan for the winter.

A simple and tasty option for home marinating

We need medium-sized unripe tomatoes. It is best if they are at the stage of milky ripeness with a slightly whitened skin.

Brown, reds and greens require different salt concentrations when pickling.

We select even healthy fruits without damage, traces of spoilage or rotten areas.

Wash the fruits well, put them in a colander for blanching in boiling water. We keep the tomatoes for 5 minutes, then immediately cool them under a stream of cold running water.

We wash the greens, let the water drain and chop.

Peel the garlic, you can cut the cloves in half. Often, when pickling, garlic cloves are put whole.

Place the saucepan in a bowl of a suitable size so that the juice does not drip onto the floor during fermentation.

Place the blanched green tomatoes in a saucepan in layers. Sprinkle each layer with herbs, pieces of pepper and garlic. The more fresh herbs we take, the richer we get the taste of pickled green tomatoes in a saucepan.

Boil the brine and cool. Fill the tomatoes with the cooled composition, put a plate on top and bend. Cover with a clean cloth. The tasting is scheduled in 2 weeks.

Proportions of ingredients for 1 kg of green tomatoes:

• garlic - 1 large head;
• hot pepper - 1 pod;
• parsley and celery - 1 bunch each.

Optionally add Bay leaf, sweet peas in small quantities.

For brine, for every liter of water, you need to take 2 tablespoons of salt.

Accelerated salting option

This recipe is used by many housewives to speed up the harvesting process. Due to the solanine content in green tomatoes, it takes time for its concentration to decrease. It breaks down during the fermentation process, and harvesting green tomatoes in a saucepan becomes safe to eat. But there is the possibility of pickling instant green tomatoes.

Literally in a day you get delicious tomatoes, but in this case you need to add table vinegar... If this does not bother you, then let's start.

The number of unripe tomatoes is measured with a 3-liter saucepan. We take as much as it will fit. Typically this amount is 1.6 to 1.8 kg in weight.

Well, wash all the tomatoes and cut them into slices like on a salad. To in finished form the vegetables were strong and resilient and should not be cut into small pieces.

Grate 2-3 carrots on a grater.

Cut the hot pepper into pieces. Adjust the amount of pungency to your liking.

Grind the garlic cloves in a convenient way.

We begin to lay vegetables in layers in a saucepan - alternating tomatoes with garlic, carrots and peppers.

Fill with boiling water, leave for 15 minutes. Then pour the water into a separate container and boil again, but this time with salt (2 tablespoons), sugar (5 tablespoons), vinegar (100 ml). Add laurel leaves (3 pcs.) And peppercorns (5 pcs.) To the brine.

Boil the composition for 3 minutes and pour the tomatoes in a saucepan. Cover with a lid and set for pickling for a day. After 24 hours, our pickled green tomatoes in a saucepan are ready.

Cold method of pickling in a saucepan

An excellent option for pickling green tomatoes with barrel flavor. Pans help out if there is no tub in the house. Yes, and it requires a lot of care to keep it longer, and the quality of the fruit was excellent. Therefore, the housewives' preference for enamel pots is quite justified.

This option does not have very strict dosages of products, and it is considered the most convenient. Another plus - you can take tomatoes for harvesting different sizes... Very large ones are cut in half. The main ingredients are green tomatoes, fresh herbs(dill, celery, parsley), spices (garlic and hot peppers).

Wash prepared vegetables under running water. Cut large, and chop medium and small. You can replace punctures with cruciform incisions in the area of ​​the stalk.

Peel and cut the garlic into wedges.

Cut hot peppers into slices or rings.

Wash greens and coarsely chop or leave whole leaves.

Put greens at the bottom of the pan, a layer of tomato on top. Alternate layers of green tomatoes with peppers, garlic and herbs. Spices are placed in one layer. After laying the pan, you need to make sure that the final layer is made of spices and herbs.

Making a marinade is very simple. For a 3-liter saucepan, you need a cold boiled water(2 liters) and coarse salt (70 g per liter). When cooking for 5 or 10 liter casseroles, simply recalculate the proportions. Pour the container so that the brine covers all the vegetables.

Fast option with vegetables

Amazing and delicious recipe a combination of green tomatoes, bell peppers, carrots, onions and spices.

Its uniqueness is that the green tomato appetizer looks like stuffed pepper... And the filling consists of garlic, onion, carrot and tomato. But unripe tomatoes preserved in this way will surprise all guests.

For 5 kg of sweet pepper you need to cook:

• 5 kg of unripe tomatoes;
• 300 g of peeled garlic;
• 1 carrot and 1 large onion.

The marinade is prepared from 2 glasses of sugar, vinegar and vegetable oil and 2 tablespoons of table salt.

Cut the tomatoes into small slices.

Pepper we clean from stalks and seeds, rinse under running water.

Grind tomatoes, carrots, onions and garlic in a meat grinder. Mix and stuff the pepper with this composition.

We put it tightly in a saucepan, additionally sprinkling with herbs and onion rings.

We boil the marinade with all the components at once and fill the blank. Put the saucepan with peppers on the fire and boil for 15 minutes.

Cooled vegetables can be tasted.

For pickling green tomatoes, don't be afraid to use your favorite herbs. Each of them gives its own taste and aroma to the appetizer, so there are a lot of recipes.

Pickled green tomatoes with instant garlic

If you have a lot green tomatoes, you can find their use by preparing a quick and delicious appetizer according to this recipe. Pickled green tomatoes with instant garlic go well with any side dish, and as a snack they can be served with baked meat. To purchase rich taste, tomatoes need to be infused in the refrigerator for two days. During this time, they will marinate well, become softer.

Ingredients

Cooking steps

Wash and cut the green tomatoes. Add salt, sugar, a mixture of peppers, finely chopped parsley and garlic passed through a press, pour in vinegar. All ingredients should be mixed and left to dissolve salt and sugar. You can also stir a couple of times to dissolve the sugar and salt faster.

Then add sunflower oil to the tomatoes and mix again. The oil must be added at the very end, since the spices dissolve poorly in it.

Cover the bowl with tomatoes with a foil or a lid, put in the refrigerator for two days. After this time, delicious pickled green tomatoes with instant garlic can be served.

Pickled green tomatoes with instant garlic - recipe with photo

If you have a lot of green tomatoes, you can use this recipe for a quick and tasty snack. Pickled green tomatoes with instant garlic go well with any side dish, and as a snack they can be served with baked meat. To purchase ...

Choose the best, interesting and proven recipes for green tomatoes with garlic on the website. Try variations with a variety of fragrant herbs, Bulgarian and chili peppers, and carrots. Create an awesome snack from a seemingly junk product. Enjoy the beauty of the different marinades.

By choosing green tomatoes, sort them by maturity, as well as by size. It is not advisable to mix brown and green tomatoes in one container. Ideally, fruits of medium size, greenish-milky tone, without damage and peduncles are suitable. Spicy, sweetish, spicy, pickled, pickled, stuffed - there are quite a few ways to cook green tomatoes. The result, in any case, will be great.

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

Interesting recipe:
1. Make "minced meat": in a blender, beat the herbs, garlic, pepper.
2. Salt and stir.
3. Rinse the tomatoes, cut them in half or make a cruciform incision.
4. Diligently stuff spicy salty mixture.
5. At the bottom of a clean dish, place the "umbrellas" of dill, a few peas of bitter and allspice, clove, horseradish leaves and root, bay leaf.
6. Tamp the tomatoes tightly.
7. Fill with warm brine.
8. Leave in a cool place for a couple of weeks.

The five fastest recipes for green tomatoes with garlic:

Helpful hints:
... It is more correct to clean containers before blanks baking soda, rinse thoroughly with water and sterilize. After such treatment, the cans will not explode.
... It is convenient to sterilize preservation jars in the microwave (10-15 minutes). You just need to pour half a glass of water into each.
... Very small, less walnut, it is better not to use green tomatoes. They can give a bitter taste and green tops, which will significantly spoil the quality of the final product.

When autumn comes, and there are still many green tomatoes left in the garden, many simply throw them away. But do not spoil the product, because there are many recipes for instant green tomatoes. Vegetables can be pickled, fermented, salted, made into caviar and a variety of salads... The most useful are pickled tomatoes... The result will delight all relatives and friends.

Product selection

To prepare chopped green instant tomatoes, you should follow some rules when choosing them. The main ones are:

Cloves with adjika and garlic

This blank is best done in liter jars. Quick Green Tomatoes in the recipe include the following foods:

To pickle green tomatoes quickly with garlic, you should do the following manipulations:

Whole korean

Tomatoes prepared according to this recipe are quite spicy, since they belong to korean food. They contain the following ingredients:

1. Green is very ripe tomatoes with a diameter of up to 5 centimeters - 500 g.
2. Fresh parsley greens - 1 medium bunch.
3. Garlic cloves - 7 pcs.
4. Dried hot chilli pepper - 1 pc.
5. Butter vegetable origin- 4 tbsp. l.
6. Natural apple or vinegar- 3 tbsp. l.
7. Cooking salt to taste.

The recipe includes the following step-by-step actions:

After the time has passed, you can eat instant green tomatoes.

In Georgian for the winter

This blank has a very attractive look and unsurpassed taste. The ingredients for cooking are as follows:

How to make it sharp Georgian blank according to this recipe:

After that, the dish is removed to a cold, dark place until winter.

Fermented in Armenian

In Armenia, are very popular pickled tomatoes... To prepare them, you need the following set of products:

The quick green tomatoes for this recipe are prepared as follows:

With mustard and aspirin

This method is called "cold", as it does not imply sterilization. The constituent components of the dish are as follows:

In order to cold pickle green tomatoes, it is necessary to carry out the following procedures:

It is ready for use in 2 months.

In barrels without vinegar

Prepared in a barrel pickled tomatoes turn out to be unusually tasty and healthy, since there is no vinegar in their composition.

The recipe includes the following products:

To marinate tomatoes in a barrel without vinegar, you need to do the following.

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

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

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

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

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

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

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

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

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

Recipe 2: delicious green tomato salad with nuts and garlic

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

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

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

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

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

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

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

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

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

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

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

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

Recipe 4: green tomato salad with garlic

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

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

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

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

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

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

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

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

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

Recipe 5: cooking green tomato salad in a slow cooker

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

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

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

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

Wash the Bulgarian pepper and cut into strips.

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

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

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

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

Recipe 6: green tomato and pepper salad

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

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

Cut the tomatoes into slices

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

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

Recipe 7: salad of green tomatoes, carrots, garlic

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

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

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

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

Recipe 8: green tomato and cucumber salad

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

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

After this time, put the salad in clean, dry jars and send for sterilization. The process takes approximately 15 minutes. Then roll up the lids hermetically, turn the cans over the neck and wrap them in a warm blanket. Leave the workpieces in this position for about a day - during this time the salad will completely cool down and 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 savory sweet and sour appetizer that goes well with meat and potatoes in different types, you can serve it by seasoning with unrefined vegetable oil. Apple cider vinegar gently pickles vegetables, keeping them crisp and not harmful at all compared to table vinegar.

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

Yield: 1 liter of ready-made salad.

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

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

Recipe 10: quick green tomato salad

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

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

green tomatoes - 1.8 kg, completely green, milky ripeness, and brown are suitable;
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 it sharper;
greens - 1 bunch of parsley + dill;

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

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

My tomatoes and cut into small slices.

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

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

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

Fill the salad with marinade.

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

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

In every house, in every refrigerator in winter there should be a jar with salted green tomatoes. After all, these tomatoes are very tasty. Salted green tomatoes are extraordinary spicy taste, many like them more than pickles. Salted green tomatoes are versatile. They are also good as an incomparable pickling in the form of an appetizer, they make pickle, vinaigrette, and many other dishes very tasty with them. Exists different ways pickling green tomatoes for the winter. I will tell you about one of them, which does not require a lot of time and special costs, and the tomatoes are very, very tasty.

Ingredients

To prepare tomatoes for the winter you will need:

green tomatoes - 1 kg;

black currant leaf - 5 pcs.;

dill with inflorescences - 2 pcs.;

garlic - 3-5 cloves;

horseradish - leaves - 3 pcs.;

hot pepper - to taste (or without it);

allspice - 3 pcs. (not necessary).

For brine :

cold water - 1 liter;

salt - 2 tbsp. l.

(!) From the specified number of products, one 2-liter jar is obtained.

(!) Water should be good quality- from a well, well or passed through a filter.

Cooking steps

V clean jar put some greens on the bottom, then green tomatoes, then greens again, chopped garlic and hot peppers, if you use it. I added a small piece of hot pepper, without seeds (seeds give a special bitterness and pungency). And thus fill the entire jar.

(!) Those who do not have the opportunity to store such tomatoes in a cool place can preserve these tomatoes by pouring them with brine twice. Boil the brine, pour hot into jars with tomatoes, after 15 minutes pour the brine into a saucepan, boil again, pour the boiling brine into the jars and immediately tighten the lids, turn the jars upside down and store them as they cool. Tomatoes prepared this way can be stored at room temperature.

Bon appetit and delicious winter to you!