How to prepare green tomato salad. Green tomato salads for the winter with apples. Green tomato salad with tomato paste

Use sweet peppers with thick skins of various shades for the salad.

All peppers must be baked whole. To do this, you can use the oven (190 degrees), baking the peppers for 10-15 minutes until the skin darkens. If you have access to a grill, roast the peppers until the skins on the peppers are charred.. The third option for baking is yours gas stove, roast the peppers over the burner that is on. Next, you need to put the hot vegetables immediately from the heat or from the oven into a regular plastic bag and tie it tightly. Leave the peppers in the bag for 10 minutes. During this time they will “sweat” and then the skin can be easily removed.

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

Cut the baked sweet peppers into strips and place in a container with tomatoes.

Onion Peel and chop thinly into half rings, add to the salad.

Add chopped parsley or dill to a bowl with salad, sweeten and salt. Now, if you wish, you can add a mixture of ground peppers to the salad, chili capsicum pepper.

Mix the salad, pour apple or table vinegar, and let the whole mass stand for 20 minutes so that the vegetables release their juice.

First, wash the glass jars thoroughly with soda, boil them in a saucepan with water (10 minutes) or sterilize them in the oven until high temperature(100 degrees) for 15 minutes. Place the salad with tomatoes in jars and pour out the juice evenly. If the jars remain empty at the top, you can add boiled water . Cover the jars with clean lids.

The salad jars now need to be sterilized. To do this, place them in a saucepan, warm water Fill the cans up to the shoulder. After the water boils in the pan, sterilize the jars for 15 minutes.

Remove carefully; you can roll up the lids tightly. Be sure to turn the jars upside down.

Cooled lettuce keeps well in the pantry all winter.

Autumn and summer delight us with their beautiful fruits: fruits, vegetables, berries. Eating healthy and delicious food at this time, we maintain and strengthen our health. But we always remember that winter is ahead, when we will eat what we have time to prepare during the fall.

There are many widely famous recipes and more and more new ones are often published, but there are types of preparations that do not immediately come to mind. At the same time, they are not only very tasty, but at the same time very healthy.

One of these types is preparing salads from green, and not just red and ripe, tomatoes for the winter. Let's see how to prepare them.

Green tomato salads for the winter: recipes for the most delicious preparations

"Colors of Autumn"

Sometimes in the fall green tomatoes They just don’t have time to ripen. At this time of year there is no longer enough heat and sunlight for this. But this is no reason to worry. They can also decorate your winter table.

Generally speaking, the very use of them for preservation is a relatively little-known type of preservation. However, despite this, there is a wide variety of such dishes.

An example of this would be tomatoes in marinade, salted tomatoes or amazingly beautiful and tasty salads made from green tomatoes.

Green tomato salad “Colors of Autumn” for the winter is not only aromatic and tasty, but also able to delight with its bright colors. Somehow in the cold winter evening A luxurious bouquet of autumn flavors and colors will return to you.

Let's now talk about the ingredients from which this salad is prepared.

Let us immediately note that specified weight may refer to both peeled and unpeeled vegetables. IN this recipe We indicate the weight for peeled vegetables. This amount of ingredients is designed to yield 5 kilograms of green tomato salad for the winter.

Green tomatoes - take 2 kilograms;
Common onions - you need one kilogram;
Table salt - two tbsp. spoons;
Sugar - you need four tbsp. spoons;
Sunflower or other vegetable oil - 250 milligrams;
Sweet bell pepper - take 1 kilogram;
Carrots - 0.5 kg required;
Nine percent vinegar - eight tablespoons;
Half a liter of water.

Let's talk about how to properly prepare this preparation:

With carrots and garlic

A salad made from green tomatoes, carrots and garlic will appeal to those who love more spicy salads for the winter. One of its features is that the filling is placed inside each tomato.

List of required ingredients:

Small green tomatoes - 1 kilogram;
Garlic - 6 cloves;
Parsley - two hundred grams;
Carrots - 100 grams;
Hot pepper - 1 pod.

Ingredients for making brine:

Liter of water;
Tablespoon table salt with a slide;
Take 7 peas of allspice;
Bay leaves - 3 pieces;
Dill umbrellas - 60 grams.

Let's talk about how to prepare this green tomato salad for the winter:

Let's start by preparing the tomatoes, wash them and cut off the cap;
Partially remove the center of the tomato;
Carrots need to be peeled, washed and grated on a coarse grater;
Peel the garlic, wash it and cut it into thin slices;
Wash the hot pepper, cut it into thin rings;
Wash the parsley thoroughly, then chop it finely;
All the ingredients mentioned here must be placed in one bowl and mixed thoroughly;
Now we prepare the brine, first boil the water;
Add to boiling water necessary ingredients(sweet peas, salt, Bay leaf and dill);
Boil the brine for five minutes and let cool, remove the peas and bay leaf;
Place the prepared filling into the tomatoes;
Place the tomatoes carefully in enamel pan and insert dill umbrellas from the brine between them, pour in the brine;
We place a plate and a weight on top (we do pressure), the brine should completely cover the tomatoes;
We stand for five to seven days;
Place the finished dish in jars under nylon covers and store in a cool place.

Find out more and replenish your stocks with new preserves.

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Read the recipe for “Five Minute” blackcurrant jam Now making jam has become much easier and faster!

Cabbage salad with green tomatoes

Cabbage goes well with salted tomatoes.

List of ingredients for this winter salad:

Two bell peppers;
Two onions;
A kilogram of cabbage;
Green tomatoes - one kilogram;
Table salt - 30 grams;
Black pepper - 5-10 peas;
One hundred grams of sugar;
Nine percent vinegar will require 120 milliliters.

Cooking process delicious preparation from green tomatoes:

We clean the cabbage from the top leaves and chop it;
bell pepper wash, remove stems and seeds, then cut into strips;
Peel, wash and finely chop the onion;
Chop the tomatoes. Mix all the vegetables in one bowl and add salt;
Place in an enamel pan and place under pressure;
Leave for ten hours;
Drain the existing juice and add spices, vinegar and sugar;
Place on the fire, bring to a boil and simmer for ten minutes;
Place the salad in jars and sterilize them (12 minutes for half-liter jars and 20 minutes for liter jars);
Roll up the lids, wrap in a blanket and let cool.

When we select tomatoes for canning that are equal in size, this not only gives them a more pleasant appearance, but also makes their blanching time approximately the same.

For some people, this vegetable may cause an allergic reaction.

If you add a sprig of bird cherry to a jar of pickling, it will extend the shelf life of the salad and make its aroma more interesting.

The taste of green tomato salads for the winter combines its unusual, special taste and high utility. All this will not be superfluous for the winter table.

Green tomato salads for the winter

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

Salads closed in winter excellent variety of poor winter menu. During the cold period, when there is a lack of some kind of freshness and variety, because with the onset of cold weather, our table disappears. fresh vegetables and our diet suffers from the constancy of the same dishes from repeated products, and this type of preservation greatly saves housewives and helps to please the family with vegetables from a jar.

Korean green tomatoes for the winter

An excellent salad for those who love vegetables cooked in Korean style. 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 menu item festive table, will delight guests and is ideal as an addition to any dish on the table.

Here you will find the exact and detailed recipe this salad.

Korean green tomato salad

For let's take the preparations the following ingredients:

Green tomatoes – 1kg;
Bell pepper- 3 pieces;
Chili pepper or Ratunda - 1 piece;
Garlic – 4-5 large cloves;
Any greens to taste;
Sugar – 2 tablespoons;
Salt – 1 tablespoon;
Vinegar (9%) – 50 g;
Refined sunflower oil – 50 g;
Korean seasoning – 1 pack;
Hot pepper – you don’t have to add it if you don’t need a spicy dish.

Let's start cooking:

Step 1. Cut clean tomatoes into large slices or slices, maybe smaller if you don’t like large pieces.

Step 2. Remove the core and veins from the pepper, cut into strips, choose the size of the strips yourself as you like.

Step 3. The garlic is peeled and passed through a press; if there is none, you can simply chop it as finely as possible. If you are slicing, before slicing, press the clove with the side of a knife or a tablespoon so that it releases its juice.

Step 4. Cut the greens smaller than for soup.

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

Step 6. Place 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’s warm, then you can send the salad there when it’s already cooler.

The salad does not require any heat treatment.

Bon appetit!

Green tomato salad “Quick appetizer” for the winter

Just great salad, which suits absolutely all dishes. If there are guests on the doorstep, but the refrigerator is not happy, then this salad will certainly help you out, and the guests will be satisfied. A large number of vegetables will delight the family in the winter cold with its variety.

We'll share this recipe with you... step by step instructions preparation that will be understandable to you.

Green tomato salad with vegetables for the winter

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 – just a little bit, literally a couple of sprigs;
Salt - to your taste;
Vinegar (9%) – 1 dessert spoon;
Refined sunflower oil – 2 tablespoons.

Let's start cooking:

In order not to clutter the table with dishes, immediately prepare a container in which you will make the salad and put the prepared vegetables there.

Step 1. Cut the tomatoes into cubes of approximately 2 cm.

Step 2. Cucumbers are cut in the same way as tomatoes so that they are approximately the same size.

Step 3. Cut off the top layer of carrots with a knife; it usually gives off a bitter taste. Grate using a coarse grater or a Korean carrot grater.

Step 4. Core the pepper and cut it into approximately the same size as tomatoes and cucumbers, this will make it tastier.

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

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

Step 7. Finely chop the garlic. There is no need to pass it through a press.

Step 8. Add salt. Mix everything very well and leave for an hour so that all the vegetables release their juice.

Step 9. Place it on low heat 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.

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

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

Your preparation is ready!

Green tomato salad for the winter “Autumn”

An excellent and inexpensive salad for the winter made from green tomatoes; everything that is left in the garden or is quite affordable to purchase will be used. Perfect for any second dish. The salad will delight you with its taste in winter autumn vegetables, which 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.

Green tomato salad for winter Autumn

For cooking you will need the following products:

Green tomatoes – 1 kg;
Sweet pepper – 0.5 kg;
Onion – 400 g;
Carrots – 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, to avoid rush and confusion, it is better to first prepare all the ingredients in different dishes and when everything is prepared, start cooking.

Step 1. The onion is cut fairly large, into half rings.

Step 2. Cut the pepper into larger strips.

Step 3. Grate the carrots 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 thick bottom pan on the fire and pour out the oil.

Step 6. When the oil is hot, put the onion in it and let it release its juice, there is no need to fry it, the salad should not smell like frying.

Step 7. When the onion has released its juice, pour the carrots on top and stir, now let it release the juice.

Step 8. Sprinkle pepper on the carrots and let the juice release as well.

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. Place the salad in sterilized jars. Roll up, turn over and wrap until cool.

Ready! Bon appetit!

Green tomato and celery salad for the winter

If you love celery and green tomato salads, then this salad is just for you. Unique combination tomatoes with celery makes the salad unusual and very tasty. On winter table 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 this with you wonderful recipe with a detailed description of its preparation.

Green tomatoes with celery for the winter

To prepare the salad you will need:

Green tomatoes – 5 kg;
Onion – 0.5 kg;
Red sweet 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 placed in one container of a suitable size, which will contain all the products and not clutter the table with unnecessary dishes that will disturb you.

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

Step 2. Core the sweet pepper, cut into strips, not coarsely.

Step 3. Also cut the hot pepper into strips. If you don't like spicy food, then you don't have to put it in.

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

Step 5. The parsley needs to be cut a little larger than you cut it for soups; it should be large, but not in sprigs.

Step 7. Place the salad in the refrigerator for one day, it is advisable to stir the salad occasionally because the juice will drain, the vegetables on the bottom will be more marinated than the top ones, which will slightly spoil the taste due to the uneven marinating of the vegetables.

Step 8. After your salad has been marinated for a day, it must be placed in pre-sterilized jars.

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

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

Your salad is ready!

Garlic salad from green tomatoes for the winter without sterilization

This is a salad for lovers of rich garlic flavor. The salad is just perfect for meat dishes. Men love it as a snack. They will certainly find their fans on the festive table, and your guests will be satisfied. This salad also goes well with soups as an addition.

Here you will find a recipe for this salad with a detailed description of its preparation.

Green tomatoes with garlic for the winter without sterilization

To prepare the salad, take the following products:

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

Let's start cooking:

For convenience, place all ingredients in one bowl at once.

Step 1. You need to take enough garlic so that when crushed you get a glass. By crushed we mean finely chopped. There is no need to put it through a press, you just need to cut it 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 to tomatoes and garlic, sunflower oil. Mix everything very thoroughly.

Step 4. Let it sit for 3 hours.

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

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

Enjoy your meal!

Green tomato salad “Assorted” for the winter

Very tasty and unusual salad which contains everyone’s favorite apples, which makes the salad somehow unusually tasty, it will certainly diversify your menu and is perfect for serving to guests at a holiday as an appetizer and addition to all dishes. Even children will surely love it. And it is usually difficult to feed them with such dishes.

We present to you the recipe for this wonderful salad and detailed description its preparations.

Green tomato salad “Assorted” for the winter

To prepare, 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 placed in one bowl at once. The salad will need to be boiled, so you should put everything at once into the pan in which you will cook your salad.

Step 1. Wash the tomatoes thoroughly and cut into thin slices.

Step 2. Wash the zucchini, trim the tail and cut into slices of the same thickness as the tomatoes. You should take small zucchini, but if you don’t have these 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, and cut into slices a little thicker than the zucchini and tomato. You can even use large cucumbers, which 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. It tastes best with blocks of sour and hard varieties.

Step 5. Peel the garlic and chop finely. You shouldn't put it through a press.

Step 6. Chop the tarragon greens as finely 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. Place the salad in pre-sterilized jars, roll up the jars, turn them upside down and wrap them in a warm blanket until it cools or just leave it like that until next day. Then immediately drop it into the basement.

Your salad is ready!

Enjoy your meal!

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Step 1: prepare the vegetables.

Rinse the vegetables, remove the stems and tops, if any. Cut out the stalk of the tomato, peel the seeds from the peppers, remove the peel from the carrots, and remove the peel from the onion.

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

Step 2: mix vegetables.

Place tomatoes, carrots, bell peppers and onions in one container, add granulated sugar, salt, pour in vegetable oil and vinegar. Mix everything thoroughly.

Step 3: stew the green tomato salad.

Place the green tomato salad over medium heat and, stirring all the time, bring it to a boil. Then reduce the power slightly and continue to simmer the salad until the tomatoes begin to change color, that is, about 15-20 minutes. Don't forget to stir the vegetables often.
Important: While the green tomato salad is being prepared, you will have time to prepare the container; to do this, sterilize the glass jars and lids in any way convenient for you.

Step 4: prepare green tomato salad for the winter without sterilization.

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

Step 5: Serve the green tomato salad.

Green tomato salad - wonderful winter snack. Always by the way, whether for a festive table or an ordinary one. Serve it with meat, fish, boiled or baked potatoes, or just like that. All this will be very tasty. Such a bright and tasty salad will not leave anyone indifferent.
Bon appetit!

For spiciness, you can add finely chopped hot pepper, a couple of black peppercorns or a few cloves of garlic.

It is best to use refined vegetable oil for preparing this salad.

For many, green tomatoes are simply unripe fruits that practically cannot be used anywhere. In reality, this is not the case at all. Housewives who are engaged in canning know that green tomatoes are one of the ingredients in very tasty salads that can be canned for the winter.

For the first time, green tomatoes were used for food in villages. The fact is that a tomato is a vegetable that loves heat. It’s not uncommon for the garden to be full of green tomatoes at the beginning of September, but it’s already getting cold outside. In such a situation, there is a high probability that the tomatoes will not ripen. A salad of green tomatoes for the winter is the most optimal solution so that the tomatoes do not spoil, but also in turn delicious snack at the festive table.

Be that as it may, canning recipes with green tomatoes make it possible not only to make the most of all the gifts of nature, but also to enjoy a tasty and healthy meal in winter.

In order for dishes made from green tomatoes to have a more colorful and interesting view, modern chefs advise using tomatoes of varying degrees of ripeness for cooking. Starting from completely green and ending with somewhat yellowed ones.

How to prepare green tomato salad for the winter - 15 varieties

This salad is very tasty and bright. And it got its name because it contains tomatoes of two colors.

Ingredients:

Sweet pepper - 500 gr.
Onions - 500 gr.
Red tomatoes - 500 gr.
Carrots - 500 gr.
Green tomatoes - 1.5 kg.
Vegetable oil - 250 gr.
Salt, sugar - to taste

Preparation:

We clean the onions and carrots. Remove the stem and seeds from the pepper. Now all the vegetables should be washed. Next we start cutting.
We cut green tomatoes and onions into half rings, peppers into strips, grate carrots and red tomatoes on a coarse grater.
Mix all the vegetables in a deep saucepan and put on fire.
As soon as the salad boils, reduce the heat, add salt and pepper, cover and cook for about an hour.
15 minutes before the end of cooking, pour oil into the salad.
As soon as the salad is ready, pour it into sterile jars, sterilize for about 15 minutes and roll up. Cooled jars can be hidden until winter.

Despite the fact that this salad is very easy to prepare, it is incredibly tasty. Winter salad is a good start for novice housewives.

Ingredients:

Green tomatoes - 5 kg.
Onions - 500 gr.
Red bell pepper - 1 kg.
Celery - 300 gr.
Parsley - 200 gr.
Hot pepper - 2 pods
Garlic - 100 gr.
Vegetable oil - 250 ml.
Vinegar - 250 ml.
Salt - to taste

Preparation:

We clean and wash the vegetables. Cut the tomatoes, onions and bell peppers into strips.
Finely chop the celery, parsley, garlic and hot pepper.
Place all the vegetables in a large container, season with vegetable oil and vinegar, add salt, mix thoroughly and put in the refrigerator for a day.
After the required time has passed, place the salad in sterile jars, sterilize for about 15 minutes and roll up the lids.

Simply amazing salad. It should be prepared in full accordance with the recipe.

Ingredients:

Green tomatoes - 3 kg.
Carrots - 1 kg.
Onions - 1 kg.
Bell pepper - 1 kg.
Vegetable oil - 300 gr.
Sugar - 5 tbsp. l.
Salt - 4 tbsp. l.
Vinegar 9% - 100 mg.

Preparation:

We clean and wash the vegetables.
Cut the tomatoes and peppers into strips, grate the carrots on a coarse grater, and cut the onion into half rings. Place all vegetables in a deep bowl and mix.
Add sugar, salt, vegetable oil, vinegar to the vegetables and mix everything again. When all the ingredients are combined, leave the semi-finished salad for two hours in a cool place.
After this time, the salad should be simmered for 1 hour.
Ready salad Place the ick into sterile jars, roll them up and let them cool.

This salad didn’t get such a funny name by chance. It has a very pungent taste, as a result of which it should not be consumed as independent dish, however, it will become simple a great addition to the main dish. In addition, “Tear Your Eye Out” will do an excellent job as a snack.

Ingredients:

Green tomatoes - 6 kg.
Garlic - 200 gr.
Capsicum bitter pepper - 200 gr.
Leaf celery - 250 gr.
Water - 5 l.
Salt - 250 gr.
Sugar - 250 gr.
Vinegar - 250 gr.

Preparation:

Peel and wash the garlic, hot peppers and celery.
Now these components should be passed through a meat grinder, or grind in a blender. The filling is ready.
Wash the tomatoes, cut them in half and scoop out the middle.
Now the tomato halves should be stuffed and joined together.
Place the prepared tomatoes in a clean, dry, sterile jar.
When all the tomatoes are laid out, we start preparing the marinade.
Pour water into the pan. Add sugar and salt there and put on fire. As soon as the water boils, pour vinegar into it and set aside from the heat. The marinade is ready!
Fill the stacked tomatoes with marinade and cover with plastic. This preservation should be stored in a cool place.

Garlic salad has enough pungent taste. It is best consumed with meat and fresh bread.

Ingredients:

Green tomatoes - 7 kg.
Sugar - 1 glass
Salt - 1 glass
Vegetable oil - 1 cup
Vinegar - 1 glass
Chopped garlic - 1 cup

Preparation:

Clean, wash and chop the garlic.
Wash the tomatoes and cut into medium-sized slices.
Add sugar, salt, vegetable oil, vinegar, garlic to the tomatoes, mix everything thoroughly and leave to brew for 3 hours.
After this time, put the salad in clean, sterile jars, close with plastic lids and store in the refrigerator or cellar.

The main ingredient of this salad is green tomatoes. Everything else is spices and herbs. It is quite natural that as a result, in winter, we get pickled green tomatoes with a very pleasant salty taste.

Ingredients:

Green tomatoes - 2 kg.
Salt - 2 tbsp. l.
Vinegar - 1 tbsp. l.
Dill umbrellas - 2 pcs.
Currant leaves - 4 pcs.
Cherry leaves - 4 pcs.
Horseradish leaves - 20 gr.
Water - 1 l.
Black peppercorns - 10 pcs.

Preparation:

Wash the tomatoes well and place them in layers in a sterile jar.

At the same time, each layer should be layered with spices.

To prevent the tomatoes from cracking when pouring the marinade over them, you can carefully pierce them with a fork. It is advisable to do this in the area where the stalk is attached.

Now let's start cooking the marinade:

Add salt to the water, put it on the fire and at the moment of boiling, pour in the vinegar.
Pour the prepared marinade into the jars of tomatoes, roll them up, turn them over and leave to cool “under the fur coat”.

This salad differs from other green tomato salads in that all the vegetables included in its composition must be cut exactly the same way, namely into strips.

Ingredients:

Onions - 500g.
Carrots - 1 kg.
Green tomatoes - 1.5 kg.
Sugar - 3 tbsp. l.
Salt - 1 tbsp. l.
Black peppercorns - 1 pinch
Vegetable oil - 100 ml.
Tomato paste - 250 ml.
Vinegar 9% - 2 tbsp. l.

Preparation:

We clean and wash the vegetables. Cut tomatoes, carrots and onions into strips.
In a separate container, mix vegetable oil, tomato paste, sugar, salt, vinegar and pepper. It turned out to be a gas station.
Add the dressing to the vegetables and mix everything thoroughly.
The finished salad should sit for about 2 hours.
At the end of this time, put the salad in a saucepan, bring to a boil and simmer for 20 minutes. The vegetables in the salad will turn out quite elastic and very aromatic.

Some people prefer soft vegetables. To do this, the salad should be simmered for 60 - 90 minutes.

Pour the finished salad into sterile jars and seal with sterile lids.

Now these jars should be turned upside down, covered with a towel and left to cool.

“Autumn Hello” - very bright and rich salad. To prepare it, be sure to use red and yellow bell peppers.

Ingredients:

Green tomatoes - 4 kg.
Onions - 1 kg.
Carrots - 1 kg.
Bell pepper - 1 kg.
Salt - 0.5 cup
Sugar - 1 glass
Vegetable oil - 2 cups

Preparation:

We clean, wash and cut all the vegetables into strips.
Then we combine them in a capacious container, add salt, cover with a towel and leave to infuse for 6 hours.
After this time, the salad must be sugared and hot vegetable oil added to it. Now mix everything again.
Pour the finished salad into jars, cover with lids, sterilize for 15 minutes and roll up. When it cools down, you can hide it.

The “Emerald” salad may well become a decoration for any holiday table, and all this thanks to its pleasant emerald color.

Ingredients:

Green tomatoes - 2.5 kg.
Garlic - 3 heads
Parsley - 300 gr.
Dill - 300 gr.
Water - 2.5 l.
Salt - 2 tbsp. l.
Sugar - 4 tbsp. l.
Vinegar essence - 1 tsp.
Black peppercorns - 4 pcs.
Cloves - 2 pcs.

Preparation:

We clean and wash the tomatoes and garlic. Cut out the place where the stem attaches to the tomatoes and cut them into slices.

Cut each clove of garlic into 2-3 parts. Wash and finely chop the greens.

We begin to lay out the ingredients in layers in prepared, sterile jars:

The first layer is cloves and allspice;
Second layer - tomatoes;
The third layer is garlic;
The fourth layer is greenery;
Fifth layer - green tomatoes;

When preparing such a salad, special attention should be paid to the last layer. It must be made from tomatoes. Due to the fact that this salad will be filled with water, which will then need to be drained, the last layer of greens may simply merge.

Now fill the filled jar with boiling water and cover with a lid.

While the salad is infused in boiling water, we begin preparing the marinade. To do this, pour 2 liters into the pan. water and bring it to a boil.

Add salt and sugar to boiling water and boil for several minutes. The marinade is ready.

Now we return to our filled jar.

Drain the water from it, carefully pour in the marinade, add vinegar, roll up the jar and leave it to cool. It is important that the jar is turned upside down while cooling.

Green tomato and cucumber salad is one of the most unusual. The main reason for this is the presence of apples in this salad.

Ingredients:

Green tomatoes - 500 gr.
Cucumbers - 1 kg.
Zucchini - 500 gr.
Apples - 500 gr.
Garlic - 200 gr.
Tarragon greens - 50 gr.
Vegetable oil - 100 ml.
Sugar - 50 gr.
Salt - 40 gr.
Fruit vinegar - 100 ml.

Preparation:

Wash tomatoes, cucumbers and zucchini and cut into slices. Wash the apples.
Cut out the core and cut into slices. Clean, wash and chop the garlic. Wash and finely chop the tarragon greens.
Place the prepared ingredients in a saucepan, add salt, sugar, vegetable oil, vinegar and mix well.
Place the saucepan with the salad on the fire, bring to a boil and simmer for 10 minutes.
Hot salad Place in sterile jars and seal. The jars with the prepared salad should be turned upside down, wrapped and left to cool.

The “Summer” salad has a bright and colorful color. On cold winter days it will definitely cheer you up and remind you of warm summer.

Ingredients:

Green tomatoes - 1 kg.
Bell pepper - 100 gr.
Onions - 100 gr.
Garlic - 2 cloves
Dill - 1 bunch
Parsley - 1 bunch
Pepper sweet pea- 3 pcs.
Vegetable oil - 1 tbsp. l.
Sugar - 1.5 tbsp. l.
Salt - 0.5 tbsp. l.
Vinegar 6% - 3 tbsp. l.
Water - 0.5 l.

Preparation:

We clean and wash the vegetables. Cut out the place where the stem attaches to the tomatoes and cut into slices.
Remove the stem and seeds from the sweet pepper and cut into strips. Cut the onion into half rings.
Chop the garlic. Finely chop the greens.
Mix the chopped vegetables and herbs in a deep bowl and leave for 20 minutes.
Pour water into a saucepan and put it on fire. Then add salt, vegetable oil, vinegar and sugar to it. When the water boils, the marinade is ready.
Place one pea of allspice into clean, sterile jars. Now you should tightly pack the infused salad into the jars and pour the marinade over it.
Now cover the jars with lids and set to sterilize for 10 minutes. After sterilization is complete, roll up the jars, turn them over and leave to cool.

This recipe for canning green tomatoes is one of the most common. Just like carrots, zucchini and blue tomatoes, you can make a Korean salad for the winter from green tomatoes.

Ingredients:

Green tomatoes - 1 kg.
Bell pepper - 2 pcs.
Garlic - 4 cloves
Vinegar 9% - 50 ml.
Vegetable oil - 50 ml.
Sugar - 50 gr.
Salt - 30 gr.
Red ground pepper- 0.5 tsp.
Greens - to taste

Preparation:

Wash the tomatoes and peppers.
Cut the tomatoes into slices. Remove the seeds and stem from the pepper and cut it into strips.
We peel the garlic, wash it and pass it through a garlic press. Wash and finely chop the greens.
Mix all the chopped ingredients in a deep bowl, add vinegar, vegetable oil, salt, sugar, red pepper and mix everything thoroughly again.
Place the finished salad in the refrigerator for 8 hours. After this time, the salad is ready.
Now you can put it in jars, close the lids and store in the refrigerator until winter.

The peculiarity of this recipe is that the tomatoes will need to be stuffed with other vegetables. Thus, in winter our table will be decorated with green tomatoes with delicious filling.

Ingredients:

Green tomatoes - 1 kg.
Carrots (large) - 1 pc.
Garlic - 1 head
Hot pepper - 1 pc.
Vinegar - 3 tbsp. l.
Salt - 1 tbsp. l.
Sugar - 2 tbsp. l.
Water - 700 ml.

Preparation:

Peel the peppers, carrots and garlic, wash them and cut them into medium-sized pieces. Then these vegetables should be ground together in a blender.
Wash the tomatoes. On each of them we make a deep longitudinal cut, but do not cut to the end.
Then we put a little filling into this cut. We do this with each tomato.
Immediately place the stuffed tomatoes in sterile jars.
Pour water into a saucepan and put it on fire. Even before the water boils, add salt and sugar.
When the water boils, pour vinegar into it and after a few seconds remove from heat.
Pour the prepared marinade into the jars of tomatoes, cover them with lids and set to sterilize for 10 minutes. After this, the jars should be rolled up.

There are several recipes for “Hunter” salad. One of them is a recipe containing green tomatoes. It is worth noting that this interpretation is one of the most successful.

Ingredients:

Green tomatoes - 200 gr.
Cucumbers - 200 gr.
Head cabbage - 300 gr.
Bell pepper - 200 gr.
Carrots - 100 gr.
Onion - 1 pc.
Garlic - 1 clove
Parsley and dill - to taste
Vinegar essence - 1 tsp.
Vegetable oil - 2 tbsp. l.
Salt - to taste

Preparation:

We clean and wash the cucumbers, carrots and onions.
Cut the cucumbers into strips.
Cut the onion into small cubes.
Wash the tomatoes and cut them into cubes.
Wash the pepper, remove seeds and stalks and cut into strips. Peel the garlic, wash it and pass it through a garlic press.
Wash the cabbage and cut into large strips.
Place all the vegetables and herbs in a saucepan, add salt to taste and let it brew for an hour.
After this time, put the pan with the salad on the fire, heat it thoroughly, but do not bring it to a boil.
When the salad is hot enough, add vegetable oil and vinegar essence. The salad is ready!
Now it should be placed in sterile jars, covered with lids, sterilized for 10 minutes, rolled up and left to cool upside down “under a fur coat.”

This salad received such a playful name due to the fact that it contains two types of peppers. By the way, the taste of this salad is also not without pepper.

Ingredients:

Green tomatoes - 3 kg.
Hot pepper - 1 pc.
Sweet pepper - 1 kg.
Garlic - 150 gr.
Onion - 1 pc.
Vegetable oil - 250 ml.
Salt - 50 gr.
Sugar - 125 gr.
Vinegar - 150 ml.

Preparation:

Pour vegetable oil into the pan. Add salt and sugar there.
We wash the tomatoes, cut off their stems, cut them into small slices and put them in a saucepan.
Wash the sweet pepper, remove seeds and stems, cut into half rings and add to the tomatoes.
Onion, hot peppers and peel and wash the garlic.
Cut the onion into half rings, grind the pepper through a meat grinder, and pass the garlic through a garlic press.
We also add onions, hot peppers and garlic to the pan with tomatoes.
When all the vegetables are in the pan, pour vinegar into them and put on fire.
After the salad has boiled, it should be boiled for 10 minutes.
Place the finished salad in sterile jars and roll up. When the jars have cooled, they can be hidden in storage areas.