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
Note: the weight of vegetables is indicated in purified form.
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.
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:
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.
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.
Cooking:
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:
How to cook a delicious salad with green beans:
It will take:
Canned:
Salad can be used as a separate dish.
It is necessary to prepare:
Harvest delicious salad:
In the treasury of your recipes
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:
How to make a delicious salad for the winter:
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:
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:
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.
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:
How to prepare a salad:
Making a salad for this recipe you get a complete snack to any side dish.
Would need:
Cooking:
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.
Lettuce from green tomatoes will succeed in glory, given a few moments.
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.
Cooking method:
This is the most common recipe for salad of green tomatoes, for which you need a minimum of components.
Cooking method:
This recipe for making tomato salad for the winter is also quite common. It is especially beautiful if the Bulgarian pepper is red.
Cooking method:
This salad will appeal to those who love sauerkraut, although it has a peculiar taste.
Cooking method:
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.
Cooking method:
The snack is very spicy, biting.
Cooking method:
The salad has a savory sweet-sour taste.
Cooking method:
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.