Green tomato salad for the winter “Vkusnota. Green tomato salad for the winter with onions and carrots

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

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

Ingredients :

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

Cooking time: 30 minutes.

Recipe :

Dense unripe tomatoes wash, cut into quarters.

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

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

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

Korean salad for the winter

Ingredients :

For every kilogram of tomatoes:

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

Cooking time: 1.5-2 hours.

Recipe :

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

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

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

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

Tomatoes with cucumbers "Hunter's snack"

Ingredients:

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

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

Recipe :

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

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

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

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

Salad of green tomatoes with sourness for the winter

Ingredients :

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

Recipe :

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

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

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

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

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

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

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

Recipe with red-green tomatoes and cabbage

Ingredients :

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

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

Recipe :

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

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

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

Winter salad "Danube"

Ingredients :

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

Cooking time: 45-60 minutes.

Recipe :

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

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

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

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

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

Ingredients :

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

Cooking time: 1 hour.

Recipe :

Cut the tomatoes into circles.

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

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

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

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

One of the main positive qualities green tomatoes, which is a sin not to use in cooking - a pronounced tomato smell and taste. And also sourness, not inherent ripe tomatoes. So if you've never cooked green tomatoes before, tomato recipes will tell you how to really cook them. delicious dishes, which stimulate appetite and contain many vitamins. Let's start with some very unusual dishes. fried green tomatoes- a recipe that will surprise many. Fried green tomatoes - a quick, original and delicious recipe. It is best to fry green tomatoes in cornmeal, egg. Roasted Green Tomatoes is an easy recipe that will wow your family or even guests. If you have unused unripe tomatoes left, be sure to make blanks from green tomatoes. Recipes will help you prepare original dishes and twists with a variety of tastes - salty, sweet, spicy, spicy. There are many ways to prepare green tomatoes for the winter. Here you can specify the following recipes: pickled green tomatoes, pickled green tomatoes recipe, pickled green tomatoes recipe. The recipe for pickling green tomatoes does not always involve sterilization. By following certain rules, you can cook green tomatoes without sterilization, recipes usually indicate a general recommendation - store such green tomatoes in a dark, cool place. Moreover, even in a cold saline solution, it is possible to preserve green tomatoes. The recipe can use a variety of containers for preservation. There are green tomatoes in a pot, a recipe for green tomatoes in a jar, a recipe for green tomatoes in a barrel, a recipe for green tomatoes in a bucket. If you want to cook a wonderful ready-made snack, the recipe for stuffed green tomatoes is at your service. This recipe for delicious green tomatoes will be appreciated by lovers of spirits. Like the very popular Korean green tomato recipe, spicy, like all Korean salads. Have you ever tried stuffed green tomatoes with cheese? We highly recommend.

One of the most popular - barrel green tomatoes. The recipe for green barrel tomatoes does not have to be used for pickling tomatoes in barrels, jars will do. The recipe for pickling green tomatoes contains ingredients such as salt, water, dill, black and allspice, dill seeds, horseradish. Spicy lovers also use the recipe for green tomatoes with garlic, with red pepper. There is also a recipe that will show how to make green tomatoes recipes quickly. 5-7 days - and pickled green tomatoes are ready. It turns out green tomatoes - you will lick your fingers. The recipe is simple, the result is quick and delicious. Just do not add water, this is how you quickly pickle green tomatoes. Recipes for winter will require longer aging and more vinegar. And don't forget the garlic if you like spicy green tomatoes. A recipe for pickled green tomatoes - for lovers of tomatoes with gassies. The main thing here is to put the tomatoes tightly in a barrel or bucket, and shift each layer with spices so that the green tomatoes are well saturated with them. Preservation, the recipes suggest, will take about two weeks, after which the green tomatoes will be ready to eat. And a delicious appetizer, completely ready to eat - pickled green tomato salad. The marinade recipe is simple, you will need vinegar, vegetable oil, sugar, salt and spices. Green tomato caviar - a recipe for stewed vegetable snacks. From green tomatoes, you can cook not only snacks and vegetable dishes, but even green tomato jam. The recipe for such a jam will diversify your traditional sweet preparations for the winter. So get ready green tomatoes. Recipes with photos will help you cook many dishes from them for a variety of tastes.

We clean the carrots and onions, we clean the Bulgarian pepper from the seeds.

Three carrots on a grater for Korean carrots, cut the bell pepper into strips. Cut the onion into quarters and then finely chop.

We put green tomatoes, carrots, onions and bell peppers in a deep bowl. Add salt and mix gently.

We cover the vegetables in a bowl with a plate, put a load on top and leave to salt for 2 hours at room temperature.

After 2 hours, drain the resulting juice from the salad into a saucepan. Add sugar, vegetable oil, vinegar, bay leaf and peppercorns to the juice.

We put the saucepan with juice on the fire and bring the resulting marinade to a boil. We put vegetables in a boiling marinade and cook over low heat from the moment of boiling for 15-20 minutes.

We lay out the finished salad of green tomatoes, carrots and peppers in sterile jars and roll them up with boiled lids.

Turn the jars upside down and wrap until completely cool. Salad of green tomatoes and peppers is stored in an apartment without a cellar. I advise you to cook this delicious and bright salad for the winter, I'm sure you will like it!

Happy preparations, hostesses!

Step 1: prepare vegetables.

Rinse the vegetables, remove the tails and tops, if any. Cut the stalk from the tomato, peel the seeds from the peppers, remove the peel from the carrots, and peel the husk from the onion.


After washing and peeling, take a medium grater (or Korean carrot grater) and grate the carrots on it. Cut 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, then you can cut it into rings.

Step 2: Mix vegetables.

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

Step 3: Stew 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 a little and continue to simmer the salad until the tomatoes begin to change color, that is, about 15-20 minutes. Remember to stir the vegetables frequently.
Important: during the time that the green tomato salad is being prepared, you will have time to prepare the container, for this, sterilize the glass jars and lids in any way convenient for you.

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

Green tomato salad should be prepared immediately after cooking, as soon as you remove it from the heat. Immediately spread the vegetables in clean glass jars, tightly wrap the lids and, wrapped in a blanket or blanket, leave at room temperature overnight. Only after the contents of the jars have cooled can they be removed to a dark, cool place, where you store other blanks for the winter.

Step 5: Serve Green Tomato Salad.

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

For spiciness, you can put finely chopped hot peppers, a couple of black peppercorns or a few cloves of garlic in this salad.

Vegetable oil for the preparation of this salad is best used refined.

Green tomato salad - plain simple snack which can be very appetizing. Green tomatoes go well with other vegetables and herbs. Salads from them can be prepared just for the table in season, or you can make preparations for the future.

How to make green tomato salad

Green tomato salad can be a welcome guest on your table if it is cooked correctly and tasty, and in order for everything to turn out this way, you need to take into account some points. Following the recommendations below, unripe vegetables will not only not disappear, but also turn into a very appetizing dish.

1. For salads, you need to use tomatoes not those that have just started, but those that were already on the verge of maturity.
2. Completely green tomatoes cannot be used without good heat treatment due to the fact that they contain the toxic component solanine.
3. The amount of solanine, in addition to heat treatment, can also be reduced by a 4-5 hour soak in salt water.

Instant Green Tomato Salad

A quick green tomato salad to the table is a great solution when you want something fresh, spicy and tasty. When the components are poured with hot marinade, the salad will be ready to serve in about 5 minutes. But if there is a little time, let it stand for at least half an hour, the vegetables will be saturated with the marinade and will only become tastier.

Ingredients:

• green tomatoes - 1.8 kg;
• chili pepper - 1 pc.;
• red sweet pepper - 4 pcs.;
• parsley, dill - in a bunch;
• vinegar 9% - 100 ml;
• garlic - 100 g;
• granulated sugar - 100 g;
• salt - 50 g;
• water - 1 l.

Cooking

1. Tomatoes are chopped into slices, peppers are sliced, chopped greens and garlic are put.
2. All stir well, pour in the boiling marinade.
3. A simple green tomato salad will be ready to eat right away.

Korean green tomato salad

Korean green tomato salad recipe will appeal to all lovers of spicy oriental cuisine. Korean-style tomatoes go well with side dishes and various meat dishes. Such a salad can be prepared for future use, only then you need to put it in jars, sterilize it in a water bath for 15 minutes and roll it up.

Ingredients:

• green tomatoes - 650 g;
• carrots - 1 pc.;
• sugar - 5 teaspoons;
• ground coriander, paprika - 0.5 tsp each;
• garlic cloves - 3 pcs.;
• vinegar 9%, salt - 1 teaspoon each;
• oil - 50 ml.

Cooking

1. Green tomatoes are chopped into slices.
2. Carrots are rubbed on a grater, garlic is finely chopped.
3. Combine the components, add vinegar, hot oil, knead and remove from green tomatoes in the cold for 12 hours.

Salad from, the recipe of which is presented below, although it may seem very simple, it turns out to be very appetizing. If desired, you can add other boiled vegetables to it - beets, carrots, and then it will be almost a vinaigrette. For salad dressing, it is preferable to use aromatic vegetable oil.

Ingredients:

• salted tomatoes - 300 g;
• onion - 100 g;
• boiled potatoes - 300 g;
• oil.

Cooking

1. Cut potatoes and tomatoes into cubes.
2. Add finely chopped onion, pour in oil and stir.
3. Green Tomato Salad is ready to serve!

Salad of fresh green tomatoes is very spicy and appetizing. By adding capsicum and garlic, the dish is spicy. If you want the taste to be not too burning, the amount of these components must be reduced. The more greens in this salad, the tastier it will turn out as a result.

Ingredients:

• green tomatoes - 1 kg;
• chili pepper - 1 pc.;
• garlic cloves - 7 pcs.;
• oil, vinegar, sugar - 2 tbsp. spoons;
• parsley;
• salt.

Cooking

1. In a bowl, mix all the ingredients, except for the tomatoes.
2. The resulting mixture is poured into sliced ​​\u200b\u200btomatoes, parsley.
3. Mix well and remove the green tomato salad for a day in the cold.

Green tomato and cabbage salad

Cabbage salad with green tomatoes is a savory and very appetizing appetizer that has a sweet and sour taste, which is achieved by adding apple cider vinegar. Salad goes well with potatoes and meat. You can store it in the refrigerator for up to 2 months. When serving, it is advisable to fill the dish with oil.

Ingredients:

• cabbage, green tomatoes - 1 kg each;
• salt;
• pepper, onion - 2 pcs.;
• apple cider vinegar - 250 ml;
• granulated sugar - 100 g;
• black and allspice - 5 peas each.

Cooking

1. Tomatoes are cut into slices, and cabbage, onion and pepper are finely chopped.
2. Vegetables are combined, salted and stirred.
3. A flat plate is placed on the vegetables, a load is placed and left for 12 hours.
4. Add apple cider vinegar, sugar, pepper and simmer over low heat for 10 minutes.
5. Green tomatoes are also placed in a container, closed and put in the cold.

Green tomato salad with rice

A quick green tomato salad with rice is a great full-fledged side dish. As soon as the rice becomes soft, the salad is ready to serve, but if you want to save it for the future, then you need to distribute the mass over steamed jars, roll it up, turn it over and wrap it up. You need to store the workpiece in the cold.

Ingredients:

• green tomatoes - 2 kg;
• onions, carrots, peppers - 0.5 kg each;
• salt, sugar sand - 50 g each;
• oil - 300 ml;
• rice - 200 g.

Cooking

1. Tomatoes, onions and peppers are cut into pieces, and carrots are rubbed on a grater.
2. Mix the ingredients, add rice, sugar, salt, oil.
3. Cook on low heat for 40 minutes.
4. Arranged in jars and rolled up.

A quick salad of green tomatoes with garlic can be served hot or cold. In order for the garlic to keep all its beneficial features and aroma, it is desirable to add it to the dish almost at the very end. When serving, the finished salad is sprinkled with chopped dill and parsley.

Ingredients:

• green tomatoes - 6 pcs.;
• onions, carrots - 2 pcs.;
• garlic - 5 cloves;
• dill and parsley - 1/2 bunch each;
• oil - 70 ml.

Cooking

1. Cut the tomatoes into slices, finely chop the onion, chop the carrots in circles.
2. All components are placed in a saucepan, pour in the oil and simmer for half an hour.
3. When the tomatoes become soft, put the chopped garlic, mix and remove from the stove.

Green tomato salad with carrots

Salad with green tomatoes for the table is prepared simply, it turns out moderately spicy and very tasty and fragrant. When the appetizer is marinated, it needs to be stirred periodically so that the vegetables are saturated evenly, and then you need to focus solely on your taste, for someone the salad will already seem ready in a day.

Ingredients:

• green tomatoes - 2 kg;
• carrots - 5 pcs.;
• bell pepper - 2 pcs.;
• sugar - 4 tbsp. spoons;
• garlic cloves - 7 pcs.;
• salt - 1 tbsp. spoon;
• vinegar - 50 ml;
• greenery.

Cooking

1. Tomatoes are cut into slices, pepper - into strips, carrots are rubbed on a grater.
2. Add finely chopped garlic, salt, sugar, oil, vinegar, herbs.
3. The remaining components are added, stirred and put under oppression in the cold for a couple of days.

The green tomato salad recipe below is unusual in that, along with traditional products, celery root is also added to it. And just such a combination of components makes the dish very tasty, and due to the fact that vegetables cannot be heat-treated, they retain a lot of vitamins. The usual bite in the recipe can be replaced with apple.

Ingredients:

• green tomatoes - 2.5 kg;
• onion - 250 g;
• sweet pepper - 500 g;
• celery - 300 g;
• garlic - 50 g;
• vinegar, oil - 100 ml each;
• chili pepper - 1 pc.;
• salt, herbs.

Cooking

1. Tomatoes, celery and peppers are chopped into strips.
2. Greens are chopped.
3. The components are mixed, oil, vinegar, salt, chopped garlic are added and mixed.
4. Place the salad for a day in the cold, stirring it occasionally.
5. Delicious green tomato salad is ready to eat.

Winter green tomato salad

Salad "Emerald" from green tomatoes is an excellent preparation that will help diversify the winter diet. So that the salad jars do not have to be sterilized in a water bath, after corking, they must be turned upside down and wrapped in something warm until they cool completely. It is best to keep the salad refrigerated.