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Salad of green tomatoes for the winter. Simple green tomato salad recipes for the winter

Tried it last year canned salad from green tomatoes, and was surprised why I had not made this deliciousness under the lid before. Unlike, which I already talked about earlier, the version below includes only tomatoes, garlic and herbs. This greatly simplifies the process of harvesting the salad.

The name of this salad is completely true: green tomato salad for the winter turns out to be very tasty, and also bright and appetizing. It is easy to prepare, but the process itself is somewhat delayed - due to the fact that the tomatoes must release the juice. But don't let this scare you: while the salad is infused, you can go about your business. And in winter it will be so great to get a jar of such green tomatoes with herbs and garlic and treat your home with excellent preservation!

Ingredients:

5 kg of green tomatoes;
200 g of garlic;
2-3 bunches of parsley and celery;
4-5 bay leaves;
6-8 peas of allspice;
3 tablespoons of salt;
200 g of sugar;
200 ml 9% vinegar;
1 pod of chili pepper.

* From the indicated amount of ingredients, approximately 6 liters of preservation are obtained.

How to cook green tomato salad for the winter "Vkusnota":

Wash the greens thoroughly and remove the thick part of the stem. Spread the washed greens on a towel to remove excess moisture. Finely chop dried herbs. We clean the garlic from the skin, wash it. We skip the garlic through the press.

Wash tomatoes thoroughly in running water. Wrinkled, with spoiled skin - discard. Cut the tomatoes into slices: small - into 4, large - into 6-8 slices.

Put tomatoes, herbs, garlic, salt, sugar into a large saucepan, pour vinegar. Mix carefully.

Cover the pot with a lid and put it in the fridge overnight. During this time, a fairly large amount of juice will stand out. If you don’t have a lot of time, then you can put oppression on top of the tomatoes with spices. In this case, the juice will stand out much faster.

At the bottom of sterilized jars we put hot peppers, bay leaves, allspice peas.

Then we lay out the salad in jars. When laying, shake the jars a little so that the tomato slices lie more tightly. Then pour the liquid to the top, which was formed during the infusion of the salad.

We cover the jars with lids and put them in a wide pan lined with a napkin. Fill jars with cool water and put on fire. Bring to a boil (since the jars are filled with cold water, it will take quite a long time, 20-30 minutes) and sterilize the green tomato salad for the winter: 0.5 - liter - 10 minutes, 0.75 - liter - 15 minutes, 1 - liter - 15-20 minutes.

Then we roll up the jars tightly, turn the green tomato salad upside down for the winter and wrap it until it cools completely. We store such a salad in a dark, cool place.

Green tomato salads for the winter

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

Salads closed in winter great variety of the meager winter menu. In the cold period, when there is so little freshness and variety, because with the onset of cold weather, fresh vegetables disappear on our table and our diet suffers from the constancy of the same dishes from repetitive products, and this type of preservation saves housewives a lot and helps to please the family jar vegetables.

Green tomatoes in Korean for the winter

An excellent salad for those who love Korean-style vegetables. 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 dish for the menu of the festive table, will delight guests, ideal as an addition to any dish on the table.

Here you will find an accurate and detailed recipe for this salad.

Korean green tomato salad

For cooking, take the following ingredients:

Green tomatoes - 1 kg;
Sweet pepper - 3 pieces;
Chili pepper or Ratunda - 1 piece;
Garlic - 4-5 large cloves;
Greens to taste any;
Sugar - 2 tablespoons;
Salt - 1 tablespoon;
Vinegar (9%) - 50 g;
Refined sunflower oil - 50 g;
Korean seasoning - 1 pack;
Hot Pepper - You can leave it out if you do not need a spicy dish.

Let's start cooking:

Step 1. Cut clean tomatoes into large slices or slices, you can also cut them smaller if you do not like large pieces.

Step 2. Pepper to get rid of the core and veins, cut into strips, choose the size of the straw yourself, as you like.

Step 3 Garlic is peeled and passed through a press, if it is not there, you can simply chop it as small as possible. If you will be slicing, then before slicing, press on the clove with the side of a knife or a tablespoon so that it releases the juice.

Step 4. Cut the greens smaller than for soup.

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

Step 6. Put 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 is warm, then you can send the salad there when it gets colder.

The salad does not require any heat treatment.

Bon appetit!

Green tomato salad "Quick snack" for the winter

Just a great salad that goes well with absolutely all dishes. If guests are on the doorstep, and the refrigerator is not happy, then this salad will surely help you out, and the guests will be satisfied. A large number of vegetables will delight the family in the winter cold with their variety.

We will share this recipe with you step by step instructions cooking that you understand.

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

Let's start cooking:

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

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

Step 2. Cucumbers are cut, just like tomatoes, so that they are about the same.

Step 3. Cut the carrots with a knife upper layer, he usually gives bitterness. Grate on a coarse grater or on a grater for Korean carrots.

Step 4 Remove the core from the pepper and cut it into roughly the size of tomatoes and cucumbers, so it will turn out tastier.

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

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

Step 7. Finely chop the garlic. It is not necessary to pass through the press.

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

Step 9. Put it on a slow fire in order 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 there.

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

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

Your preparation is ready!

Salad of green tomatoes for the winter "Autumn"

An excellent and not expensive salad for the winter of green tomatoes, everything that is left in the garden will be used or it is quite affordable to purchase. Perfect for any second course. The salad will delight you in winter with the taste of autumn vegetables that 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.

Salad of green tomatoes for the winter Autumn

For cooking you will need the following products:

Green tomatoes - 1 kg;
Sweet pepper - 0.5 kg;
Onion - 400 g;
Carrot - 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, so that there is no haste and confusion, it is better to first prepare all the ingredients in different dishes and when everything is ready, start cooking.

Step 1. The onion is cut rather large, in half rings.

Step 2. Pepper cut into strips larger.

Step 3. Carrots are rubbed 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 heavy-bottomed pan on the fire and pour in the oil.

Step 6. When the oil is hot, put the onion in it and let it release the juice, you don’t need to fry it, the salad should not smell like frying.

Step 7. When the onion has released the juice, pour the carrots on top and mix, now let the juice let it go.

Step 8. Pour pepper on the carrots and let the juice come out in the same way.

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

Ready! Bon appetit!

Green tomato salad with celery for the winter

If you like celery and salads from green tomatoes Then this salad is for you. The unique combination of tomatoes and celery makes the salad unusual and very tasty. On the winter table, it 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 with you this 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;
Sweet red 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 put into one bowl right size, which will include all products and do not clutter up the table with extra dishes that will interfere with you.

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

Step 2. Release the sweet pepper from the core, cut into strips, not large.

Step 3. Cut the hot pepper into strips as well. If you do not like spicy, then you can not put it.

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

Step 5. Parsley needs to be cut a little larger than you cut into soups, it should be large, but not twigs.

Step 7. Put the salad in the refrigerator for one day, it is advisable to stir the salad sometimes because the juice will drain, the vegetables from the bottom will be pickled more than the top ones, which will slightly spoil the taste of the uneven pickling of vegetables.

Step 8. After your salad has marinated for a day, it must be decomposed into pre-sterilized jars.

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

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

Your salad is ready!

Garlic green tomato salad for the winter without sterilization

This is a salad for lovers of rich garlic flavor. Salad is just perfect for meat dishes. Men love it very much as a snack. On the festive table, they will certainly find their fans, your guests will be satisfied. This salad 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 cup;
Salt - 1 cup;
Refined sunflower oil - 1 cup;
Vinegar (9%) - 1 cup.

Let's start cooking:

For convenience, put all the ingredients in one bowl at once.

Step 1. You need to take enough garlic to make a glass in crushed form. Finely chopped refers to fine cuts. You don’t need to let through the press, you just need to cut 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, sunflower oil to the tomatoes and garlic. Mix everything very thoroughly.

Step 4. Leave to infuse for 3 hours.

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

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

Enjoy your meal!

Assorted green tomato salad for the winter

A very tasty and unusual salad, which includes everyone's favorite apples, which makes the salad somehow unusually tasty, it will certainly diversify your menu, perfect for serving guests for a holiday as an appetizer and addition to all dishes. Even children will surely love it. And they are usually difficult to feed with such dishes.

We present you the recipe for this marvelous salad and detailed description its preparation.

Assorted green tomato salad for the winter

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

Step 1. Wash the tomatoes thoroughly and cut into thick circles.

Step 2. Wash the zucchini, cut off the tail and cut into circles of the same thickness as the tomatoes. Zucchini should be taken small, 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, cut into circles a little thicker than the zucchini and tomato. You can even use large cucumbers that 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. The most delicious is obtained with blocks of sour and hard varieties.

Step 5. Peel and finely chop the garlic. You should not pass through the press.

Step 6. Cut the tarragon greens as small 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. Arrange the salad in pre-sterilized jars, roll up the jars, turn them upside down with lids and wrap warm blanket until cool or just leave it like this until next day. Then immediately lower into the basement.

Your salad is ready!

Enjoy your meal!

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Green tomatoes are the unripe fruits of the tomatoes we all know. They contain a lot of both vitamins and minerals, which have a beneficial effect on the human body and increase immunity.

Eating them can prevent heart attacks and cancer cells. Also, unripe tomatoes have a good effect on nervous system, their use provides good mood because they affect the production of serotonin.

Housewives often face questions about how and where to apply such a product. Of course, fresh green tomatoes are unsuitable for food, but conservation is simply made for them. This article contains delicious and easy-to-cook recipes with green tomatoes in the title role.

Green tomato salad for the winter - step by step photo recipe

Once upon a time, while on an airplane, I was amazed to see how two elderly ladies open a jar of homemade preparations, lay out food for a meal. Obviously, you haven’t flown for a long time, or you just wanted your own, not public catering?! However, I was struck not only by the very fact of preparing such an abundant “meadow” as a sharp, tasty smell that exuded from jars.

None of the passengers remained indifferent, everyone perked up. The female half rushed to ask for the recipe. And so this salad ended up in my arsenal for winter preparations. But from year to year, cooking according to the same recipe is boring and uninteresting for me.

Only now, when frosts began, and green tomatoes remained in the garden, I again remembered how you can preserve them quickly and without much hassle. Maybe for someone my advice will also become the same delicious lifesaver ?!

For long-term storage, jars with salad must be sterilized and twisted. Store in a dark cool place.

Cooking time: 1 hour 0 minutes

Quantity: 1 portion

Ingredients

Sweet pepper: 1 pc.
Bulb: 1 piece
green tomatoes: 3 pcs.
Salt: 1 tbsp. l. incomplete
Parsley or cilantro: 1 bunch
Vinegar: 3 tbsp. l.

Cooking instructions

Green tomatoes for the winter "lick your fingers"

The recipe for “Lick Your Fingers Green Tomatoes” is incredibly appetizing, and it will not be difficult to make it. The calculation of the ingredients is made for 3 kilograms of unripe tomatoes.

List of ingredients:

Greens (parsley, dill, currant and cherry leaves) - 200 g.
Bulb.
Garlic - head.

Fill:

Vinegar 9% - 200 ml.
Black pepper - 5 peas.
Bay leaf - 2-3 leaves.
Water - 3 liters.
Salt - 2 tbsp.
Sugar - 9 tablespoons
Vegetable oil - 1 tbsp. l. per liter jar.

Cooking green tomatoes for the winter "Lick your fingers"

To pour into water, add sugar and salt, mix and wait until they dissolve.
Put there a couple of bay leaves, allspice and boil the marinade. After removing from the stove, pour vinegar into the marinade.
Take three-liter jars sterilized and dry. Put greens and garlic in them, which must be peeled and chopped, and add oil.
Place tomatoes and onions on top. Cut the onion the way you want.
If the tomatoes are large enough, cut them into pieces.
Pour jars with hot marinade only!
Next, sterilize the container with the workpiece for another 20 minutes.
After this time, the banks will be ready for seaming.

Delicious and simple recipe for green tomatoes for the winter

Such delicious recipe It will be very useful in the winter, besides, it is quite simple to prepare.

List of ingredients:

Thick-skinned tomatoes.
Water.

Cooking

To prepare, take the tomatoes, wash them and cut them a little larger than a regular salad.
Banks take the displacement suitable for you. Put the tomatoes in the bottom of the jars.
Fill containers with cold water.
Next, put them to sterilize for 20 minutes.
After this time, roll them up.

This option is very convenient for making salad: just open the jar, drain the water and get the tomatoes. Add any vegetables, sunflower oil, salt and pepper - and the salad can be served on the table.

Green tomatoes in jars without sterilization

Often there are recipes in which it is proposed to sterilize already closed jars, which is not very convenient. Process empty containers to prepare such a wonderful dish without worries. Banks can be steam sterilized in the classic way, in the oven or in the microwave. I would like to dwell on the last option, as the simplest and fastest.

Pour a couple of tablespoons of water into a jar and put it in the microwave at maximum power for 2 minutes.
If the jar is large and won't go into the microwave, lay it on its side.
After 2 minutes, you will get a hot, sterilized jar.
Pour out the remaining water, if any, and you can proceed to canning green tomatoes without further sterilization.

List of ingredients:

Green tomatoes - 3 kg.
Carrots - 1/2 kg.
Sweet pepper - 1/2 kg.
Hot pepper - pod.
Onion - 1/2 kg.
Garlic - 1.5 heads.
Salt - 1/4 tbsp.
Sugar - 1/4 tbsp.
Vinegar - 1/2 tbsp. (9%).
Vegetable oil - 1/2 tbsp.
Water - as needed.

Cooking

First, clean and rinse the vegetables.
Cut the tomatoes into cubes of the same size. Do the same procedure with sweet pepper.
Grate the rest of the vegetables.
After that, put all the ingredients in a saucepan, pour oil and boil. Water should be added only when needed, usually tomatoes are quite juicy and do not require additional liquid.
After the future salad boils, salt, add sugar and vinegar and sweat this whole mixture for a while on minimal heat.
Put the salad in jars while it is hot and roll up.

Delicious stuffed green tomatoes for the winter

Green tomatoes are stuffed with absolutely any mixture of vegetables. One of the most delicious options is a combination of onions, peppers and carrots.

List of ingredients:

Green tomatoes - 10 kg.
Parsley - the more the better.
Hot pepper - 6 pods.
Onion - 6 pcs.
Carrots - 6 pcs.
Garlic - 4 heads.
Dill - the more the better.
Water - 6 liters.
Salt - 12 tablespoons

Cooking stuffed green tomatoes

Wash the above ingredients first.
Grate the carrots, for which use the side of the grater with large holes.
Cut the onion into slices, finely chop the greens, mix and salt everything.
Next, wash the tomatoes and dry them.
On each, make a neat cut, take out the pulp and stuff them with a mixture of prepared vegetables.
Place the tomatoes in sterilized jars.
Next, prepare the pickling liquid: add salt to the water (for one liter of water you need to use a spoonful of salt), boil for a few minutes and pour it over the tomatoes.
Cover jars with lids. So they should stand for 3-4 days in the room.
After that, put them in the cellar or basement.

How to make pickled green tomatoes

Another delicious, almost gourmet and uncomplicated recipe is pickled green tomatoes.

List of ingredients:

Green tomatoes - 6 kg.
Onions - 8 heads.
Carrots - 1 kg.
Garlic - 2 heads.
Parsley - a bunch.
Marinade:
Sugar - 8 tablespoons
Salt - 4 tbsp.
Carnation - 6 inflorescences.
Vinegar - 4 tbsp. (9%).
Bay leaf - 6 sheets.
Black pepper - 12-14 peas.
Allspice - 10 peas.

Cooking process pickled green tomatoes

First of all, take care of the parsley, it needs to be washed and chopped.
Wash and peel the carrots, then chop into cubes or slices.
Clean the garlic from the husk.
Wash the tomatoes and cut lengthwise. Fill this pocket with parsley, carrots and one clove of garlic. Place the stuffed tomatoes in sterilized jars, top with coarsely chopped onions.
Pour in boiling water and leave it alone for 20 minutes.
Drain the water into a separate pan, add the necessary spices there and boil for another 15 minutes. While the marinade is boiling, pour ordinary boiling water into jars of tomatoes.
Remove the pickling liquid from the heat and pour in the vinegar.
Drain the boiling water from the cans of tomatoes and pour over the prepared marinade. Roll up after that. Tip: it is better to put the jars upside down, cover and cool in this form.

Recipe for caviar from green tomatoes for the winter

The real treasure of the culinary world is green tomato caviar.

List of ingredients:

Green tomatoes - 1 kg.
Bulgarian pepper - 3 pcs.
Bulb.
Carrots - 300 g.
Vegetable oil - 100 ml.
Sugar - 50 g.
Salt.
Ground black pepper.
Apple cider vinegar - 1 tbsp. (9%).
Black pepper - pea.

Cooking caviar from green tomatoes for the winter

Initially, wash all the vegetables and cut into medium pieces, then put all the ingredients in a blender or twist with a meat grinder.
Place the chopped mixture in an enameled bowl. Next, add salt and sugar.
Put the resulting mixture on a small fire and cook for 1.5 hours, stirring constantly.
About 10 minutes before the end of cooking, add black pepper, vegetable oil and vinegar. G
Put the finished tomato caviar in a sterilized jar and screw on the lid.
Cover with a blanket and leave in the room to cool completely.

Green Tomatoes with Garlic - A Spicy Gourmet Recipe

One of the favorite salads of gourmets who are not indifferent to spicy can be a salad of unripe tomatoes in tomato marinade with garlic.

List of ingredients:

Green tomatoes - 10 kg.
Sweet pepper - 5 kg
Garlic - 1 kg.
Hot chilli pepper - 1 kg.
Parsley - 1 kg.
Marinade:
Ripe red tomatoes - 8 kg.
Vinegar - 4 tbsp. (5%).
Vegetable oil - 8 tbsp.
Sugar - 800 g.
Salt - 500 g.

Cooking

At the first stage, wash the vegetables and parsley.
Next, chop the tomatoes, given their size: if they are very large, then into several parts.
It is better to cut the peppers into strips, be sure to clear the seeds before that.
Crush the garlic cloves and finely chop the parsley.
Chop ripe tomatoes as much as possible and put in a large bowl. Drizzle with vinegar and oil, sweeten and salt.
Cook over high heat - the mixture should boil for several minutes.
Put the chopped vegetables and parsley into the marinade and cook the whole mixture for about 20 minutes, stirring from time to time.
Remove the prepared salad from the heat, arrange in clean and pre-sterilized jars and roll up. Immediately after seaming, turn them upside down and wrap them in something warm until they are cool. Then safely store in a cool place.

Pickled green tomatoes for the winter

Pickled tomatoes are insanely delicious and incredibly simple. They can be made in a barrel, bucket or jar. Everything depends on your desires. The ingredients of this recipe are designed for a three-liter bottle.

List of ingredients:

Green tomatoes - 4 kg.
Dried dill.
Hell leaves.
Garlic - 2 heads.
Black pepper - 20 peas.
Allspice - 16 peas.
Carnation - 12 inflorescences.
Hot pepper - 2 pods.
Bay leaf - 6 pcs.
Salt - 4 tbsp.
Sugar - 4 tablespoons

How to cook pickled tomatoes for the winter

To ferment unripe tomatoes, add all the ingredients in the order you like best.
Fill the bottle with water and close the capron cap.
Place it in a dark, cool place, and after a couple of months, delicious pickled tomatoes can be consumed.

Korean green tomatoes for the winter

Green, unripe tomatoes according to this recipe are incredibly tasty, and cooking does not take much time.

List of ingredients:

Tomatoes - 3 kg.
Vinegar - 150 ml (9%).
Vegetable oil - 150 ml.
Sugar - 150 g.
Garlic - 2 heads.
Bulgarian pepper - 6 pcs.
Salt -3 tbsp.
Red pepper.
Greenery.

Cooking

Wash all ingredients first.
You can take any greens that you like. Finely chop it together with garlic, and cut the tomatoes into several pieces.
Chop the bell pepper into strips, and chop the hot pepper into cubes. The amount should be taken taking into account the wishes for spiciness.
Next, combine all the components, mix thoroughly, salt, put sugar, vinegar and vegetable oil.
Divide into clean, sterilized containers.
Cover jars with simple lids and leave for 12-14 hours. After the time has passed, Korean-style tomatoes will be edible.
Such tomatoes are stored in a dark, cool place for several months.
For longer storage after step #5, cork the jars and sterilize them for 15 minutes. We recommend taking jars with a capacity of 1 liter. Larger jars take longer to sterilize.

The main criterion when choosing green tomatoes is the size. It is best to choose medium-sized tomatoes, they are great for cooking and creating delicious snacks.

Although green tomatoes are delicious and very popular among housewives, they contain a dangerous substance - solanine, which threatens with serious poisoning. This is one of the reasons why you should choose medium to slightly larger tomatoes. So the probability of choosing a tomato with a high content of solanine is much less.

There is an elementary way to get rid of this substance and avoid such troubles. To do this, immediately before processing, the tomatoes should be dipped in salt water. In a few hours they will be cleared of it, and they can be cooked.

In order to determine the size of the container for pickling, sourdough or pickling tomatoes, several factors should be taken into account: how many tomatoes will be used, for what storage period and number of people the recipe is designed, and what temperature is suitable for storage.

For example, if the preparation of tomatoes is designed for a large company, then the best option would be to use a barrel. In this way, tomatoes are salted in large enough batches. If you use wooden barrels, remember that the container must be disinfected before use.

You can also use plastic barrels, but this is not exactly an environmentally friendly and healthy way. And, of course, you can use time-tested containers - glass jars, liter or three-liter. Before preparing blanks, jars should be sterilized. It is better to store preservation in a dark, cool place, for example, in a cellar, basement, pantry.

There is another secret with which the shelf life of green tomatoes will be extended: put a sprig of bird cherry in a jar, which will also give an amazing aroma to the blanks.

Preservation with green tomatoes is in great demand in winter. Its preparation takes a lot of time, but it is not difficult to surprise relatives and friends with such snacks.

Green or brown tomatoes are infrequent guests on the tables. They ripen late. But for homemade preparations, choosing such tomatoes is a pleasure. They are dense, juicy and have a pleasant sourness.

But you can lay not purely tomatoes, but the whole salad at once. It turns out richer in taste and vitamins. A jar of such a salad will complement both everyday and festive table cold winter. And sometimes bookmarks are so tasty that they are eaten before winter.

General principles of preparation

Since the tomatoes are cut into the salad, they can be taken in absolutely any size. The main thing is that there are no spoiled or unripe fruits. They are not only tasteless, but also dangerous.

Be sure to sterilize jars and lids in any convenient way: in the oven, microwave, steam or using a kettle. The laying procedure is standard in everything: chop the vegetables, season, let it brew or stew, then send it to storage.

Green tomato salad for the winter "Delicious"

Cooking time

calories per 100 grams

Simple ingredients and extraordinary taste are the main advantages of this salad. And how bright he is!

How to cook:

Tip: if you use pepper different colors, the salad will look brighter and more appetizing.

Korean salad variation

The piquancy and special cutting of all Korean-style salads make it possible to immediately make sure that it will be delicious!

How much time - 1 hour 20 minutes.

What is the calorie content - 49 calories.

How to cook:

Banks put sterilized;
Remove the skin from the carrot and grate it with a Korean salad grater. In extreme cases, very thinly cut into strips;
Wash the bell pepper, pull out its stalk with seeds, cut into strips;
Cut the peeled onion into half rings rather thinly;
Remove the husk from the garlic and pass it through the press;
Chop hot pepper very finely, without using seeds;
Washed tomatoes without stalks must be cut into half rings, not too thin;
Mix all these components together and add spices;
After that, mix in oil, sugar and vinegar, salt everything;
Cover the mixed mass with a lid and leave for forty minutes;
After that, using a spoon, fill the jars with vegetable mass;
Cover with a lid and sterilize for fifteen minutes, if the jars are half a liter;
After that, roll up and allow to cool slowly in a warm place, after which it can be stored in the pantry.

Tip: the amount of hot pepper can be reduced if the snack will be eaten by children.

Green tomato caviar

This caviar can be served as a side dish, and it is simply delicious to spread on bread.

How much time - 2 hours.

What is the calorie content - 74 calories.

How to cook:

Wash all vegetables thoroughly;
Remove the husk from the onion, and peel the peel from the carrots;
Skip all products through a meat grinder: tomatoes without stalks, carrots, onions, bell pepper without seeds;
Mix the products with each other and add salt, be sure to sugar;
Put the mass on a small fire. Boil for about an hour and a half, stirring occasionally;
Ten minutes before the end, pour in the oil, pepper, add vinegar, mix;
Transfer the caviar with a spoon into sterilized jars, tighten the lids, let cool under the covers;
Store in a cool place.

Tip: for a more original taste, sunflower oil can be replaced with corn or sesame oil.

Salad for the winter in a slow cooker

A fairly quick option for an easy winter bookmark that saves all your vitamins and your time.

How long - 40 minutes.

What is the calorie content - 52 calories.

How to cook:

Wash the tomatoes and cut them into quarters, removing the stalks;
Peeled carrots must be coarsely grated;
Chop the onion with a knife without the husk;
Cut the washed pepper into long strips, while its seed box should be thrown away;
Mix all these ingredients and transfer to a multicooker bowl;
Somewhere in the center you need to place a whole chili pepper;
Select the "Extinguishing" mode with a timer of no more than twenty minutes;
Sprinkle salt and sugar on top, pour in vinegar, oil, you can pepper the whole mass, mix slightly and close the lid;
Sterilize jars at this time;
After sound signal multicookers, immediately spread the caviar in jars, close them and let them cool under a towel. Then store in the refrigerator.

Tip: the salad can be eaten right away, it goes especially well with boiled potatoes.

Georgian salad for the winter

The ideal collection of spices "hops-suneli" is combined with almost all dishes, and vegetable dishes are no exception.

How much time - 1 day.

What is the calorie content - 63 calories.

How to cook:

Wash the tomatoes and cut them in half, then cut into thin slices. Sprinkle a pinch of salt on top;
Cut the onion freed from the husk into thin half rings;
Remove the stem from the pepper, remove all the seeds, cut it into thin strips;
Finely chop the hot pepper without seeds too;
Finely chop greens with peeled garlic;
During this time, the tomatoes should have released the juice, it must be drained, the slices themselves must be squeezed very carefully, keeping their shape;
Mix them with the rest of the products, add spices here, add more salt;
Then pour in the oil and vinegar, again gently mix with a spatula;
Transfer to a saucepan and set the weight on top with a plate and a can of water. Leave for a day;
After that, arrange in small jars and sterilize them for fifteen minutes, close the lids and store in the pantry.

Tip: you don't need to sterilize the salad, but then you will have to store the jars in the refrigerator.

Tomato-cabbage salad

A great option for late autumn sunsets. It's never too late to stock up on salads!

What time - 14 hours.

What is the calorie content - 38 calories.

How to cook:

Wash the tomatoes and cut them into small slices, it is advisable to cut the stalks;
Remove the first two or three leaves from the cabbage, wash the head of cabbage, chop it quite thinly;
Cut the pepper into strips, removing its stalk with seeds in advance;
Mix everything, add salt and knead again;
Put a plate on top and place a jar full of water on it. Leave vegetables under such oppression for at least eight hours;
The juice that stands out from under the vegetables must be drained;
After that, add sugar to the products, pour in vinegar, add a mixture of peppers;
Mix everything and put in a saucepan on fire. Simmer for about ten minutes, not forgetting to interfere;
Sterilize the jars and pack the vegetable mixture tightly in them;
Then move the containers with lids on and sterilize them in a saucepan or oven for about twelve minutes, close and store in a cool place.

Tip: if the salad is not sterilized, then it can stand in the refrigerator for three months and not deteriorate.

Almost all bookmarks can be stored indoors as long as the room temperature never exceeds 20 degrees. In the summer, everything must be put in the refrigerator if there is no basement. It is advisable not to store such blanks for more than a year.

Adding hot pepper, garlic, table vinegar, citric acid and other natural preservatives extends shelf life. If they are not used, it is not recommended to store the salad for more than three months. In addition, without preservatives, you can only store in the refrigerator or on a consistently cold balcony.

It is important not to overcook the tomatoes, you need to handle them carefully. Then they can keep their firm and crisp texture. In all other respects, the preparation of such salads requires a minimum of skills and knowledge. The taste is always amazing! Experiment with spices, add other seasonal vegetables and enjoy the jumping vitamins in this delicious salad.

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!