Recipe blanks of green tomato salads. Salad of green tomatoes for the winter

18.05.2019 Bakery products

Take for salad sweet peppers with a thick rind of various shades.

All pepper must be baked as a whole. To do this, you can use the oven (190 degrees), baking peppers for 10-15 minutes before darkening of the skin. If you have access to the grill, bake the peppers until the peels are charred. The third option for roasting - your gas stove, burn over the included peppers. Next, you need hot vegetables immediately from the fire or from the oven folded in a cellophane bag and tie tight. Peppers leave in the package for 10 minutes. During this time, they "sweat" and then you can easily remove the skin.

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

Cut baked sweet peppers into strips and send them into a container with tomatoes.

Onions clean and finely chop into half rings, add to the salad.

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

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

First, wash the glass jars thoroughly with soda, boil in a saucepan with water (10 minutes) or sterilize in an oven at a temperature that is not quite high (100 degrees) for 15 minutes. Spread the salad with tomatoes in jars, pour out the juice evenly. If the banks remain empty above, you can add boiled water. Banks cover with clean covers.

Salad cans must now be sterilized. Set them for this in the pot, pour warm water over the shoulders of the cans. After boiling water in a saucepan, sterilize the jars for 15 minutes.

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

The cooled salad is well kept in the pantry all winter.

In order to prepare a delicious salad of green tomatoes for the winter, you need a minimum of components. In addition to unripe tomatoes, I add onions, carrots and bell peppers. If you add only onions and carrots, you get the so-called "Danube" salad, hot pepper - Cobra salad, Korean dressing - "Korean" salad with green tomatoes. Mistresses love to experiment with ingredients - many tomatoes go green. In addition to ingredients, salads differ in cooking technology, with or without sterilization.

But back to my recipe. All the vegetables I stew in their own juice, which is very convenient, because you do not need to separately prepare the pot. Out of the specified number of products, the yield will be 1.5 liters. The salad is very tasty, so for a large family, 2-3 servings can be harvested at once. The only thing I would advise is to take a roomy pan, as the sliced vegetables are voluminous - they will settle as they are quenched.

Total cooking time: 1 hour + 4 hours for salting tomatoes
Cooking time: 1 hour
Output: 1.5 liters

Ingredients

green tomatoes - 1 kg
onions - 500 g
carrot - 300 g
bulgarian pepper - 300 g
9% vinegar - 80 ml
sugar - 100 g
salt - 1.5 tbsp. l or to taste
bay leaf - 2 pcs.
black pepper peas - 6 pcs.
vegetable oil - 100 ml

Note: the weight of vegetables is indicated in purified form.

How to cook a salad of green tomatoes for the winter

Tomatoes are desirable to take one variety, then they all reach readiness at the same time. The optimum degree of maturity is light green or brown. There should not be sluggish and blackened, select only the dense and the most beautiful. I washed the fruit and cut it into 4-8 parts in small segments depending on the size. She poured coarse rock salt and left it for 4 hours to let the juice in - it will need to be drained so that bitterness will go away.

Bulgarian pepper cleared from seed boxes and cut into strips. The onions are crushed into semi-rings, and the carrot is cut into thin strips (if cooking in large volumes, it is more convenient to use a large grater).

I warmed refined vegetable oil in a saucepan (volume 3 liters) and put onions and carrots in it. I fry on medium heat without a lid for 5-6 minutes, stirring with a spatula. Vegetables will settle a little, the carrot will be a little softer, and most importantly, onion will flavor the oil.

Brought to a boil. Dressed with sugar and vinegar, flavored with spices: peppercorns and bay leaf.

Gently mix and extinguish 40 minutes under the lid, on the smallest fire, stirring from time to time. It is not necessary to add water, the vegetables themselves will empty the juice. If you are preparing a large portion, then you may need more time - up to 1 hour. As a result, the salad will settle and decrease in volume by about two times. Tomatoes will be soft, will change the natural bright green color to olive. If necessary, you can add more salt and sugar, adjusting their quantity to taste.

I spread the salad of green tomatoes in hot form in sterilized jars and immediately rolled up the key. She turned the preservation upside down, wrapped it tightly with a blanket and left it in this form until it cooled down completely.

The result was a delicious salad of green tomatoes for the winter. It can be stored not only in the cellar, but also in residential conditions in a cool and dark place. Before serving, just cool the jar, and the snack is ready!

I advise you to start harvesting tomatoes for the winter with the canning of very tasty green tomato salads. I offer simple recipes that make amazing snacks. What is good, you will not stop at one taste of salad, since there are countless options invented. The blanks have beautiful names - Danube Salad, Donskoy, Cobra, Hunter, in Georgian, Korean, with rice, tomato paste. And this is not the whole list, since the prescription palette is diverse.

Simple green tomato salad

Do not lettuce - delicious! According to this recipe, my mother conserved the snack, in the cherished notebook of blanks for the winter, it is recorded in the first place, considering it to be the best and easiest.

Take:

Tomatoes - 2 kg.
Onions - 500 gr.
Sweet pepper - 500 gr.
Garlic - 6 cloves.
Salt - 1.5 Art. spoons.
Sugar - 1 tbsp. spoon.
Apple cider vinegar (substitution with the usual 6% of table acid is permissible) - 3 large spoons.
Sunflower oil - 100 ml.
Citric acid is on the tip of a small spoon.

Step-by-step recipe with photos:

Tomatoes divided in half, cut into semicircles.

Sweet pepper rid of seeds, chop straws.

Onions cut into large half rings.

Fold in the pelvis, sprinkle with salt. Stir well. Take a break for a few hours. Usually I start to do the harvesting in the evening, and in the morning I finish.

During the night, the vegetables will start a lot of juice. Add sugar, sliced garlic into the bowl. Crumble parsley and send in the preservation.

Stir the salad again. And again make a small pause, now for an hour.

After a specified time, drain the extra juice, you can even squeeze the vegetables with your hands, and shift them to another bowl.

Pour in vinegar.

Splash butter.

Add citric acid. Mix one last snack.

Fill the jars. Put on sterilization. Banks in 0.7 liters after boiling processed 25-30 minutes.

Turn over, cool. The next day, check the sealing for tightness. Put in winter storage.

Salad of green tomatoes in Georgian - a delicious recipe

Do you respect Caucasian cuisine? Keep the recipe for winter salad in Georgian. Like the previous billet, cooking is carried out without quenching. Fast food recipe, after a day you can help yourself.

Tomatoes - 1 kg.
Onions - 300 gr.
Sweet pepper - 300 gr. (already without seeds).
Spicy chili - ½ part.
Garlic - 50 gr.
Cilantro - a bunch.
Hops-suneli - 1-2 small spoons (in the original recipe there is a spoon of ucho-suneli).
9% acetic acid - 50 ml.
Vegetable oil - 100 ml.
Salt - 1 big spoon + 1 small.

Cooking:

Slice the tomatoes into thin plates, add a tablespoon of salt, stir. Stand aside.
Cut the onion into half rings, Bulgarian pepper into straws, crumble the chili into small rings. Chop the cilantro, garlic.
Squeeze a little juice from slicing tomatoes (can be hands, but without fanaticism). Add the remaining vegetables.
Dosolite, pouring a teaspoon of salt, add hops-suneli. Stir.
Pour in the oil with vinegar, mix. Cover with a plate, put pressure on it.
Take a break in cooking for a day. During this time, the vegetables will pickle.
Part of the quick salad set aside to eat immediately. Leave the rest for the winter - transfer to jars, sterilize and store in a cool place.

Salad of green tomatoes with beans for the winter

In the course will go green beans, ripen simultaneously with the tomatoes. Braised salad, unlike others, is well kept in the apartment. Appetizer gives off a spicy spicy taste that many people love.

Prepare:

Unripe tomatoes - 5 kg.
Green beans (green variety) - 5 kg.
Onions - 1.5 kg.
Parsley root, greens - total weight - 200 gr.
Carrot - a kilogram.
Sugar - 150 gr.
Table vinegar - 150 ml.
Ground hot pepper - a big spoon.
Black pepper - 20 gr.
Salt.
Vegetable oil for roasting vegetables.

How to cook a delicious salad with green beans:

Wash the beans, divide them into pieces, 3-5 cm long. Blanch in boiling water for 4 minutes. Immediately pour in cold water, get rid of excess fluid.
Onions cut into thin half-rings, put in the heated oil in a frying pan. Fry until browned.
Chop parsley root and carrot in a meat grinder with large cells. Send to fry in a separate pan.
Do the same with tomatoes — chop and fry. Combine in a saucepan with onions, carrots and parsley.
Add blanched beans, mix.
The next step - put salt with sugar. Conscientiously stir, let boil.
Moderate the fire, simmer the vegetables for 5 minutes. Pour in the vinegar, pour in the spicy spices. Continue stewing for 1-2 more minutes.
Turn off the gas. Fill the salad jars. Sterilize 0.5 liter containers for 35-40 minutes.
Roll up under the metal cover, transfer to the pantry, cellar.

Salad with tomato paste without sterilization - recipe

It will take:

Green tomatoes - 2 kg.
Paste - 250 ml.
Onions - 500 gr.
Carrot - 1 kg.
Sugar - 3 spoons.
Salt - spoon.
Vegetable oil - 100 ml.
9% acetic acid - 2 large spoons.
Black pepper is a pinch.

Canned:

Slice the tomatoes into thin slices, onions with half of the ringlets.
Carrot straws.
All combine in the cooking vessel. Add all other ingredients from the recipe. Stir thoroughly, hold for 2 hours for the salad to give juice.
Send the pan to the stove. Boil, stew for 20 minutes.
Fill sterile jars, twist (you can under the screw cap).

How to make a snack of green tomatoes with rice

Salad can be used as a separate dish.

It is necessary to prepare:

Tomatoes - 2 kg.
Rice - a glass.
Carrots, Bulgarian pepper, onions - 0.5 kg each.
Salt - 50 gr.
Vegetable oil - ½ cup.
Granulated sugar - 100 gr.

Harvest delicious salad:

Soak for 1-2 hours rice.
Slice the tomatoes and pepper into slices. Large carrot rub. Onions divide the rings.
Combine vegetables with rice. Season with salt, butter, sugar.
Put the stew out. After boiling, cook 40 minutes on low heat. Check the rice for readiness. Turn off the burner.
Distribute to banks, twist.

In the treasury of your recipes

Salad "Danube" with onions, carrots, green tomatoes

Solidarity with the claim that the Danube salad is the most delicious of the preservation of unripe tomatoes. Snack from the popular “Yummy Fingers” series.

It will take:

Green tomatoes - 1.5 kg.
Onions - 750 gr.
Carrot - 750 gr.
Lean refined oil - 150 ml.
Table vinegar - 150 ml.
Sugar - 60 gr.
Salt - 50 gr.
Pepper - 15 peas.
Bay leaf - 3 pcs.

How to make a delicious salad for the winter:

Tomatoes divided into 4-8 parts, slices. Coarsely rub the carrot. Onions cut into large half rings.
Fold in the cookware. Pour the vegetables with salt. Hold for 4 hours until the juice is plentiful.
Put it on the hob. Let it boil. Slowly torment for an hour.
Spread out, roll up, cover. After cooling down, store in a cold storage room for the winter.

Salad "Donskoy" from green tomatoes with cucumbers - very tasty

The perennial winter salad, the most popular recipe from the inhabitants of the Don, has been tested by generations of eaters, since it is passed from mother to daughter. Appetizer can be made from green and red tomatoes. But put not too much red. With this recipe, you can prepare a snack with the scallops.

Take:

Tomatoes - 2 kg.
Cucumbers - 2 kg.
Bulgarian pepper (red color for the beauty of the workpiece) - 1.5 kg.
Salt - to taste.
Dill - a bunch.
9% vinegar - dessert spoon in a jar.
Sunflower oil - a large spoon on the jar.
Peppercorns.

Do not be confused that there is no exact amount of spices. You will have the opportunity to try and adjust to your taste.

Step-by-step recipe:

Vegetables try to cut about the same size. Peppers, having freed, from partitions and seeds, by a thick straw. Cucumbers roundels, tomatoes with slices or circles.
Put in pan. Add sugar, salt, finely chopped sprigs of dill. Mix well. Leave for 10-15 minutes, during which time the vegetables will have time to put the juice.
Try the salad. Marinade should be a little “stronger” than the desired taste, since some salt and sweets will absorb vegetables.
Fill pre-sterilized jars. Put in a wide pan with hot water to sterilize the preservation.
Heat treatment time - 15-20 minutes, depending on the volume of the jar.
In parallel, shortly before the end of the process, pour vegetable oil into a small saucepan, boil.
Remove the jars, pour vinegar under each cover, add boiling oil. Immediately spin, turn, cover with a towel. After cooling, check the quality of the spin, transfer to the pantry, cellar.

Attention! As a rule, the workpiece normally costs the whole winter. But if you take doubts, put the salad to boil. But immediately after the appearance of signs of boiling, turn off the fire and divide the banks.

Video with Korean salad recipe

Spicy Cobra salad made from green tomatoes for the winter

Delicious salad for fans of spicy snacks. It is prepared without cooking. Many people like the fact that a tomato is cut into slices. Spiciness can be adjusted independently by reducing the amount of garlic and bitter pepper.

It will take:

Green tomatoes - 2.5 kg.
Hot red pepper - 150-200 gr.
Heads of garlic - 3 pcs.
Vinegar, table - 150 ml.
Salt - 60 gr.
Granulated sugar - 60 gr.
Parsley - 100 gr.

How to prepare a salad:

First you have to do a little preparatory work. Tomatoes cut into not too large slices. Chop the parsley sprigs. Turn garlic cloves into a puree by passing through the press.
Remove the seed from the peppers, crumble very finely.
Place the vegetables in a large saucepan. Add loose spices. Stir until they dissolve.
Pour in the vinegar, stir the contents again.
Spread the salad in pre-sterilized jars. Lay tight, trying to fit more. Fill the jars to the top, when sterilizing vegetables "sit down".
Banks in 1 liter, with a volume of 0.7, sterilize approximately 20 minutes. After seaming, cool it upside down, covered with something warm. Keep in the cold.

Salad "Hunting" with cabbage for the winter

Making a salad for this recipe you get a complete snack to any side dish.

Would need:

Tomatoes, bell peppers, fresh cucumbers - 200 gr.
White cabbage - 300 gr.
Carrot - 100 gr.
Large onion.
Salt - to taste.
Sunflower oil - 2 tablespoons.
A clove of garlic.
Vinegar, table - floor art. spoons.
Sprigs of parsley.

Cooking:

Cut arbitrarily, like lettuce, carrots, onions, tomatoes, cucumbers, peppers. I advise you to try to make a straw, in the snack it looks more beautiful. Shred cabbage.
Fold in the dishes, add chopped garlic. Salt and hold for about an hour.
On moderate heat, warm the billet before boiling. at the first sign, fill in the oil with vinegar. Cook 1-2 minutes, no more. Turn it off.

Green tomatoes are not at all an offensive fiasco in the cold summer, but a real find for those who love to roll various salads for the winter. Salads from green tomatoes for the winter won the deserved glory in our families long ago. If you have not prepared such salads, our recipes and tips will help you prepare delicious green tomato salads for the winter.

In order to cook green tomato salads for the winter, you will need a standard set of accessories, vegetables (and, of course, green tomatoes!), A few recipes and a little patience. For cooking salads, a wide pan or basin would be best, better copper, but aluminum. Enamelware for cooking salads is not suitable, they are insulting to burn to the bottom, spoiling the taste and aroma of the dish.

If the recipe involves the sterilization of cans with salad, you will need a wide pan, at the bottom of which you need to lay a towel so that when heated the jars will not burst.

Salt for making salads need to take the usual stone. Not "Extra", not iodized, the simplest salt. Otherwise, you risk losing all the workpieces.

Case for recipes. There are a lot of them, so our site chose the most delicious and simple ones.

Salad with green tomatoes "Danube"

Ingredients:
1 kg of green tomatoes,
1 kg of sweet pepper,
1.4 kg of cucumbers,
500 g onions,
1 bitter pepper,
2 tbsp. salt,
5 tbsp. Sahara,
200 ml of vegetable oil,
50 ml of 9% vinegar.

Cooking:
Prepare and chop vegetables: tomatoes with slices, cucumbers in semi-circle or quarter-circles, pepper in strips, bitter pepper in small cubes, onion in semi-rings. Put all the vegetables in a saucepan, add salt and sugar, add vegetable oil and vinegar, mix and put on low heat. Constantly stirring, bring to a boil and cook for 5 minutes. Spread hot salad over sterilized jars and roll up. Turn on the blanket, wrap well and let cool for 1-2 days.

Sweet and sour salad with green tomatoes, carrots and onions

Ingredients:
3 kg of green tomatoes,
1 kg of carrots,
1 kg of onions,
1 stack vegetable oil
½ stack water,
2 tbsp. salt,
1 stack Sahara,
½ stack 6% vinegar.

Cooking:
Cut the tomatoes into slices, rub the carrots on a large grater, cut the onion into half rings. Put all the vegetables in a bowl for cooking salads, add salt, sugar, water and vegetable oil, mix and leave for 2-2.5 hours to let the vegetable mix juice. Stir a couple of times. Then put a bowl of salad on the fire, bring to a boil and simmer for 25 minutes. Arrange the salad in hot form on sterilized jars, roll, turn and wrap until cool.

It is believed that blanks that have undergone sterilization are stored much better. If you are not able to load all your green tomato salads for the winter in the cool cellars, it is better to use the following recipe.

Salad of green tomatoes without vinegar (with sterilization)

Ingredients:
2 kg of green tomatoes,
500 g carrots,
500 g onions,
500 g of sweet pepper (better than multi-colored),
2 heads of garlic,
1 bunch of greens,
1 stack vegetable oil
½ stack Sahara,
3 tbsp. salt.

Cooking:
Tomatoes cut into slices, sweet pepper and onion - half rings, chop the carrot into thin slices. Finely chop the garlic with a knife, chop the greens. Put all the vegetables and herbs in a pot, mix and leave for 6-7 hours. Add salt and sugar. Heat the vegetable oil separately and pour it into the dishes with vegetables. Stir thoroughly and spread on sterilized jars. Cover the jars with boiled lids, set in a wide saucepan, pour boiling water over the hangers and put on fire. Sterilize from boiling for 15 minutes. When the time is up, roll up the jars, turn them over, wrap them up and leave them to cool.

Salad "Bright"

Ingredients:
2 kg of green tomatoes,
1 kg of sweet colorful pepper,
1 kg of carrots,
1 kg of onions,
500 ml of water
250 ml of 9% vinegar,
250 ml of vegetable oil,
160 g sugar,
3 tbsp. salt.

Cooking:
Rinse all the vegetables, peel and chop the tomatoes: slices, sweet peppers in straws, onion in half rings, and grate the carrots. Combine water, oil, salt and sugar in a saucepan for cooking the salad. Put on the fire, bring to a boil and put vegetables in the pot. Stir, bring to a boil, cover, reduce heat and simmer for 10 minutes. After the time, add vinegar, mix well and spread hot on sterilized jars. Immediately roll, turn and wrap until cool.

In our piggy bank there are recipes for burning salads, which will appeal to all thrill-seekers. The seeds of the hot pepper can not be removed, to give greater bitterness and sharpness of your workpiece.

Hot salad of green tomatoes, garlic and bitter pepper

Ingredients:
2-2.5 kg green tomatoes,
3 large heads of garlic,
2-3 chilli peppers,
100 ml of table vinegar,
3 tbsp. salt,
3 tbsp. Sahara.

Cooking:
Cut the tomatoes into small slices, pepper slices, the seeds can not be removed, this snack will be even sharper. Garlic skip through the press. Combine all the ingredients and leave for 30-40 minutes to form a juice. Stir, spread on sterilized jars, so that each has enough juice (lay out at once 2-3 banks). Roll up the boiled lids. Store the workpiece in a cool place.

Caviar from green tomatoes

Ingredients:
3 kg of green tomatoes,
1 kg of carrots,
500 g onions,
5-7 pods of sweet pepper,
3 pods of bitter pepper (to taste),
250 ml of vegetable oil,
150 ml of mayonnaise,
150 grams of sugar
2 tbsp. salt,
2 tsp. ground black pepper,
3 tbsp. 70% vinegar.

Cooking:
Mince all the vegetables or chop in a food processor or blender. You can avoid removing seeds from bitter pepper. Add to the mass of salt and sugar, mix and put on fire. Bring to a boil, reduce heat and simmer for about an hour. Stir periodically so as not to burn. When the time is up, add ground pepper, mayonnaise, vegetable oil and vinegar to the vegetable mass, mix and simmer for another 15 minutes. Spread out on sterilized cans, roll up, turn over, wrap.

And finally - an interesting salad recipe, which combines autumn vegetables and apples.

Salad with green tomatoes "Autumn Hello"

Ingredients:
500 g green tomatoes,
1 kg of cucumbers,
500 g apples,
500 g zucchini,
200 grams of garlic,
100 ml of vegetable oil,
50 grams of sugar
40 grams of salt
100 ml apple cider vinegar.

Cooking:
Cut tomatoes, cucumbers and zucchini into slices or quarters. Apples cut into slices. Chop garlic with a knife. In a saucepan for cooking salad, combine all the ingredients, mix and put on fire. Bring, while stirring, to a boil, boil for 10 minutes and spread on sterilized jars. Roll up, flip, wrap.

Try to cook our green tomato salads for the winter, you definitely will not regret!

Good luck!

Larisa Shuftaykina

It is not known who first thought of making a salad of green tomatoes for the winter, but the idea deserves respect. And it’s not even the case that you can save the crop in this way if you have to harvest it ahead of time because of the diseases of the tomatoes. The main thing is that appetizers from green tomatoes are distinguished by a unique savory taste, which depends on the selected recipe. And the palette of these tastes is extremely rich.

How to cook a salad of green tomatoes

Lettuce from green tomatoes will succeed in glory, given a few moments.

Not all green tomatoes are suitable for canning, but only those that have not been spoiled by diseases. For this reason, tomatoes should not only be washed, but also bruised, and when slicing them, you should be careful that they are not blackened inside.
The risk of stocking up for the preservation of spoiled tomatoes is great if you buy them on the market. However, green tomatoes are rarely sold there, and in the supermarkets, they are not sold. It is best to grow tomatoes yourself or ask your relatives, friends. Some specially grow tomatoes to remove them still green and make them a salad for the winter.
Cut tomatoes need a sharp knife, so that they do not flow out the juice. It is best to use a special knife for citrus, resembling a saw with fine teeth.
Canned food cans should be sterilized. Covers must also undergo appropriate treatment, such as boiling.

The taste of the finished snack will largely depend on what products and spices are included in addition to green tomatoes. The more components - the more interesting the taste. But many prefer simple salads, preferring that the dominant flavor is determined by green tomatoes, and not other vegetables.

Salad "Danube"

green tomatoes - 1.5 kg;
carrots - 0.75 kg;
onions - 0.75 kg;
vegetable oil - 0.15 l;
table vinegar (9%) - 50 ml;
granulated sugar - 60 g;
salt - 50 g;
laurel leaves - 3 pcs .;
black pepper peas - 15 pcs.

Cooking method:

Wash the tomatoes, remove the stalks, cut the tomatoes into large slices, each cut into 4–8 parts depending on the size.
Wash, peel, and grate carrots.
Peel the onion, cut into half rings, not too thin.
Mix all vegetables in one container and, after salt, leave for 4 hours.
After a specified time, put spices in the vegetable mixture, pour granulated sugar, pour in oil, vinegar.
Put the saucepan with the vegetables on the stove and cook them over low heat, stirring occasionally for 60 minutes.
Spread the salad on sterilized jars, pour the sauce remaining on the bottom of the pan.
Close the cans tightly: roll with a special key or screw the twist-off metal lids on.
Turn over the covers, wrap a warm blanket. After cooling, remove for storage until winter.

This is the most common recipe for salad of green tomatoes, for which you need a minimum of components.

Salad of green tomatoes with peppers

green tomatoes - 2.5 kg;
carrots - 0.5 kg;
onions - 0.5 kg;
bulgarian pepper - 0.5 kg;
table vinegar (9%) - 50 ml;
vegetable oil - 100 ml;
sugar - 50 g;
salt - 50 g

Cooking method:

Wash, free from the stem and large cubes chop the tomatoes.
Peeled and washed carrots cut into slices about 2-3 mm thick.
The same thick rings or half rings cut the onion peeled from the peel.
Pepper wash, remove seeds from it, cut it into small squares.
Mix all the vegetables, salt and leave for 6 hours.
After this time, pour vinegar, oil into a saucepan with vegetables, add sugar.
Put the pot on the fire, bring the vegetable mix to a boil, boil on low heat, stirring often, for half an hour.
Spread the salad on sterilized jars, roll up.

This recipe for making tomato salad for the winter is also quite common. It is especially beautiful if the Bulgarian pepper is red.

Salad of green tomatoes and cabbage

green tomatoes - 0.6 kg;
cucumbers - 0.8 kg;
white cabbage - 0.6 kg;
carrots - 0.3 kg;
onion - 0.3 kg;
garlic - 4 cloves;
table vinegar - 30 ml;
vegetable oil - 120 ml,
salt - 40 g

Cooking method:

Cut the tomatoes into small cubes.
Finely chop the cabbage.
Cut carrots into strips or grated on a grater for Korean salads.
Thin half rings cut onions.
Skip the garlic through the garlic.
Peel the cucumbers, cut into strips. Choose not overgrown, as the big seeds in cucumbers will spoil the organoleptic qualities of the finished dish and its appearance.
Mix the vegetables, while slightly suppressing the cabbage with your hands, add salt and leave for a couple of hours.
When the vegetables give the juice, put the pan on the fire, pouring vinegar and oil into it.
Cook the vegetables for 40–50 minutes so that they become completely soft.
Spread the salad on the cans, cover with lids, but do not roll up - the salad requires sterilization.
At the bottom of a large pot, lay a towel, put cans on it, pour in water so that it reaches at least half of the cans. It is important that the banks are the same size.
Turn on the heat and sterilize the jars for 10–12 minutes.
Remove the jars from the pan, roll up.

This salad will appeal to those who love sauerkraut, although it has a peculiar taste.

Salad of green tomatoes with eggplants

eggplants - 1 kg;
green tomatoes - 1 kg;
bulgarian pepper - 1 kg;
onion - 0.5 kg;
hot chilli pepper - 100 g;
salt - 40 g;
water - 1 l;
table vinegar - 60 ml;
vegetable oil - how much will leave.

Cooking method:

Wash the eggplants, cut the washers.
Put eggplants in water (1 l), dissolving in it a tablespoon of salt. After 15 minutes, rinse and dry.
Fry the eggplants on both sides in a large amount of butter, put in a separate dish.
Mugs cut the green tomatoes, half rings - Bulgarian pepper and onion, small rings - hot pepper.
Fry all the remaining vegetables in oil, stew under a lid for 40 minutes, 5 minutes before removing the fire, pour salt into them, pouring in vinegar.
Lay out the vegetable mass and eggplants in layers.
Sterilize jars with a snack for 20 minutes and roll up.

It turns out moderately spicy snack, which some of its appearance called "Cobra", although this name has already managed to gain a foothold for another salad of green tomatoes, which is made without eggplant, but with garlic and a significant amount of hot pepper.

Cobra Salad

green tomatoes - 2.5 kg;
garlic - 3 heads;
hot red pepper - 150–200 g;
table vinegar (9%) - 50 ml;
fresh parsley - 100 g;
sugar - 60 g;
salt - 60 g

Cooking method:

Wash the pepper, remove the seeds from it, cut it as small as you can.
Peeled garlic cloves pass through the press.
Chop parsley finely.
Slice the green tomatoes.
Put all the vegetables in a saucepan, salt and sugar and mix thoroughly until the salt and sugar dissolve completely.
Mix vegetables with vinegar.
Sterilize the jars, fill them with the prepared vegetables as tightly as possible, so that they reach the edge - during the subsequent sterilization they will “sit down”.
Sterilize jars with a snack for 20 minutes. Cork, wrap and allow to cool completely warm. Store in a storage room or another room.

The snack is very spicy, biting.

Salad of green tomatoes with apples

green tomatoes - 1.5 kg;
bulgarian pepper - 0.5 kg;
apples - 1 kg;
quince (optional) - 0.2 kg;
onions - 0.2 kg;
lemon -? fruit;
vegetable oil - 0.25 l;
apple cider vinegar - 125 ml;
salt - 40 g;
sugar - 50 g;
garlic - 5 cloves;
bay leaf - 5 pcs .;
dried basil - 5 g;
carnation - 5 pcs .;
hot pepper (capsicum) - 50 g.

Cooking method:

Slice the washed tomatoes.
Remove the core from the fruit, also cut them into slices, sprinkle with lemon juice.
Cut, pre-peeled, onion and pepper into half rings.
Mix vegetables, salt them, add sugar, leave for half an hour.
Combine fruits with vegetables, pour oil, vinegar into this mixture, add spices.
Cook for 15 minutes after the mixture boils.
Cut the garlic into plates and add to the vegetables.
Cook for another 5 minutes.
Spread the salad on the banks, but do not roll the banks yet.
Sterilize jars filled with snacks for 20 minutes.
Roll banks, flip, cover with warm things to cool. Clean on the shelf before winter.

The salad has a savory sweet-sour taste.

Caviar from green tomatoes

green tomatoes - 1.5 kg;
onions - 0.5 kg;
carrots - 0.5 kg;
bulgarian pepper - 0.25 kg;
hot peppers - 100 g;
sugar - 60 g;
salt - 40 g;
vegetable oil - 100 ml;
table vinegar - 10 ml per 1 liter can.

Cooking method:

Peel all vegetables, cut into large chunks and rotate through a meat grinder.
Pour salt, sugar into the vegetable mass, pour in the oil and leave under the lid for 6 hours.
Put on the fire, wait for boiling and boil, stirring for 40 minutes.
Spread out on sterilized banks. In each, pour vinegar. Roll up, turn upside down, cover with a veil. A day later, banks can be moved to the place where they are planned to be stored in winter.

Caviar from green tomatoes can be spread on bread - tasty juicy sandwiches are obtained. Another option is to serve as part of a complex side dish.

For the winter, you can cook a variety of salads from green tomatoes. Among them are hot, sweet and sour, spicy. All of them have a unique taste and very few people are left indifferent.