Green tomato salad for the winter You will lick your fingers - recipes for green tomato salads for the winter

Home Salads for the winter

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 green tomato salad for the winter is the best solution to prevent the tomatoes from spoiling, but it is also a delicious appetizer at the holiday 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 look, modern chefs advise using tomatoes of varying degrees of ripeness for cooking. Starting from completely green and ending with somewhat yellowed ones.

"Real jam"

Green tomato and carrot salad

green tomatoes – 1500 g;
carrots, onions – 500 g each;
vegetable oil – 0.25 l;
water – 50 ml;
granulated sugar - half a glass;
salt - tablespoon;
apple cider vinegar – 50 ml.

Cut the tomatoes into small slices, the onion into half rings, and grate the carrots.
Place vegetables in a saucepan, mix with all ingredients except vinegar. Let it brew for two hours.
Boil over low heat for half an hour, pour in vinegar, stir, after a couple of minutes remove from heat and place in sterilized jars.
Seal the jars, turn them over, and cover them with a quilted pad. Once cool, put it in the pantry for the winter.

This salad will appeal to those who prefer slightly sweet, non-spicy snacks.

Delicious green tomato salad “You'll lick your fingers” without sterilization

Salad of green tomatoes with carrots
What you need (for 2 l):

green tomatoes – 1500 g;
carrots, onions – 500 g each;
vegetable oil – 0.25 l;
water – 50 ml;
granulated sugar - half a glass;
salt - tablespoon;
apple cider vinegar – 50 ml.

How to cook:

Cut the tomatoes into small slices, the onion into half rings, and grate the carrots.
Place vegetables in a saucepan, mix with all ingredients except vinegar. Let it brew for two hours.
Boil over low heat for half an hour, pour in vinegar, stir, after a couple of minutes remove from heat and place in sterilized jars.
Seal the jars, turn them over, and cover them with a quilted pad. Once cool, put it in the pantry for the winter.

This salad will appeal to those who prefer slightly sweet, non-spicy snacks.

Danube salad

green tomatoes, sweet peppers – 1000 g each;
cucumbers – 1500 g;
onion – 500 g;
vegetable oil – 0.2 l;
table vinegar – 50 ml;
sugar – 100 g;
salt – 40 g;
hot capsicum – 1 pc.

Cut the tomatoes into slices, onions into half rings, peppers into strips, cucumbers into half circles.
Mix with the remaining ingredients, bring to a boil, simmer for 10 minutes and place in sterilized jars, pressing lightly.
Roll it up, let it cool upside down under a cotton blanket, and put it away for the winter.

The salad turns out sweet and spicy at the same time. Lovers of bell and hot peppers will love it.

Korean green tomato salad

Korean green tomatoes

green tomatoes – kilogram;
sweet pepper – two kilograms;
table vinegar, vegetable oil - ¼ cup each;
parsley - a bunch;
garlic – 3-4 cloves;
salt – 20 g;
sugar – 40 g,
red pepper (ground) – 5 g.

Cut all the vegetables into small cubes, finely chop the parsley and garlic.
Mix with remaining ingredients and refrigerate.

Reminiscent of the flavors of Korean appetizers, this spicy salad can be stored in the refrigerator until winter.

"Seven-flowered flower"

Green tomato salad with vinegar

green tomatoes – 2000 g;
sweet pepper, onion, carrot – 1000 g each:
vegetable oil, table vinegar - 0.25 l each;
sugar – 150 g;
salt – 50 g;
water - half a liter.

Grate the carrots, cut the remaining vegetables as desired, optimally into strips.
Mix everything except vinegar, put on fire and simmer for a quarter of an hour after boiling.
Pour in vinegar, stir, turn off the stove.
Place in jars that need to be sterilized beforehand.
Seal tightly with lids. After cooling down under a winter blanket, put it in a cool place.

The salad keeps well all winter. Has a sour taste.

Salad “Tsvetik-seven-tsvetik” with green tomatoes, peppers and carrots

Green tomato salad with vinegar
What you need (for 3.5-4 l):

green tomatoes – 2000 g;
sweet pepper, onion, carrot – 1000 g each:
vegetable oil, table vinegar - 0.25 l each;
sugar – 150 g;
salt – 50 g;
water - half a liter.

How to cook:

Grate the carrots, cut the remaining vegetables as desired, optimally into strips.
Mix everything except vinegar, put on fire and simmer for a quarter of an hour after boiling.
Pour in vinegar, stir, turn off the stove.
Place in jars that need to be sterilized beforehand.
Seal tightly with lids. After cooling down under a winter blanket, put it in a cool place.

The salad keeps well all winter. Has a sour taste.

"Watercolor"

Green tomato salad without vinegar

unripe tomatoes – 4000 g;
sweet peppers, onions, carrots - 1000 g each;
garlic – 20 cloves;
dill and parsley - a bunch each;
vegetable oil - half a liter;
sugar - glass,
salt - half a glass.

Cut carrots and tomatoes into circles, onions and peppers into half rings, finely chop the greens.
Pass the garlic through a press and mix with the rest of the vegetables.
Heat the oil and pour hot over the vegetables, after adding sugar and salt.
After 6 hours, place in jars (they should already be sterilized).
Sterilize the jars of salad for 20 minutes, close them tightly with lids, and turn them over.
After cooling under a warm blanket, put away the snack for the winter.

Unlike most green tomato salads, which are prepared without sterilization, this one requires sterilization, but the vegetables in it taste almost like fresh. Another plus is the absence of vinegar.

Watercolor salad of green tomatoes with garlic and pepper

Green tomato salad without vinegar
What you need (for 6 l):

unripe tomatoes – 4000 g;
sweet peppers, onions, carrots - 1000 g each;
garlic – 20 cloves;
dill and parsley - a bunch each;
vegetable oil - half a liter;
sugar - glass,
salt - half a glass.

How to cook:

Cut carrots and tomatoes into circles, onions and peppers into half rings, finely chop the greens.
Pass the garlic through a press and mix with the rest of the vegetables.
Heat the oil and pour hot over the vegetables, after adding sugar and salt.
After 6 hours, place in jars (they should already be sterilized).
Sterilize the jars of salad for 20 minutes, close them tightly with lids, and turn them over.
After cooling under a warm blanket, put away the snack for the winter.

Unlike most green tomato salads, which are prepared without sterilization, this one requires sterilization, but the vegetables in it taste almost like fresh. Another plus is the absence of vinegar.

"Hunting"

cucumbers, green tomatoes, peppers and white cabbage – 0.5 kg each;
onions and carrots – one piece at a time;
garlic - two cloves;
dill and parsley - 5 sprigs each;
sunflower oil (refined) – 100 ml:
vinegar essence - 10 ml per liter jar.

Chop the vegetables, squeeze out the garlic, add salt, sugar, chopped herbs, butter, and leave for 6 hours.
Heat without bringing to a boil, divide into jars, pour the required amount of vinegar essence into each.
Sterilize the jars for 20 minutes and seal.

The salad prepared according to this recipe is very healthy; it strengthens the immune system well, which is especially important in winter.

A simple recipe for a salad of green tomatoes, carrots and onions for the winter

The composition of this salad is similar to the previous one, but here we will add fresh tomatoes to the salad. It is very easy to remember the amount of ingredients - for 1.5 kg of green tomatoes there is 0.5 kg of other vegetables.

Ingredients:

green tomatoes - 1.5 kg
carrots - 0.5 kg
onions - 0.5 kg
bell pepper – 0.5 kg
red tomatoes - 0.5 kg
vegetable oil - 1 cup
sugar - 1 tbsp. l.
salt - 1 tbsp. l. (I use minimal salt, but adjust to taste)

Chop the vegetables. Again, I repeat - you can cut it as you please, the shape doesn’t matter. But in this recipe we cut green tomatoes, onions and bell peppers into half rings, and grate the carrots on a coarse grater.

2. Red tomatoes need to be ground to a porridge state. You can grate it, or you can put it through a meat grinder, or it’s even more convenient to grind it using a blender. Choose the method yourself.

3. Place all the vegetables in a deep saucepan and put on fire. Bring to a boil, add salt and sugar. Simmer the salad for about 1 hour over low heat under the lid. During this time, do not forget to stir several times.

4. 15 minutes before the end, add vegetable oil and boil for another 5-10 minutes.

5. Since this salad is without vinegar, it is advisable to sterilize the jars with the finished salad in boiling water. Be sure to boil the jar lids for a few minutes. After you cover the salad with lids, turn the jars upside down.

"Kiss of the Cobra"

Spicy green tomato salad

green tomatoes – 1 kg;
chili pepper – 1 pod;
garlic – 1 clove;
acetic acid 9% – 50 ml;
salt and sugar - one and a half tablespoons each.

Finely chop or mince the tomatoes, peppers, and garlic.
Mix with remaining ingredients.
After an hour, boil for five minutes.
Fill sterilized jars with the snack, preferably small ones. Screw on the boiled lids.

The snack turns out to be as hot as a cobra's kiss. It will appeal to lovers of spicy dishes.

Let's sum it up

These unusual preparations can be made from the simplest green tomatoes. They can be sterilized, or they can be done without sterilization. Many people simply throw them away because they cannot be consumed fresh, but canned food is just what is needed. And then no other vegetables have the same taste as cooked green tomatoes. Therefore, any salads made from green tomatoes for the winter will be welcome at the table.

Have a nice day, everyone! With respect, Nadezhda!

Green tomato salad for the winter

It is not known who first came up with the idea of making green tomato salad for the winter, but the idea deserves respect. And the point is not even that in this way you can save the harvest if you have to harvest it ahead of time due to tomato diseases. The main thing is that green tomato snacks have a unique piquant taste, which depends on the chosen recipe. And the palette of these tastes is extremely rich.

Danube salad with unripe tomatoes for the winter

For anyone who loves unusual, tasty winter preserves, I recommend preparing the “Danube” salad from green tomatoes, with the addition of onions, carrots, vinegar, without additional sterilization for the winter. It comes out slightly sour. In this recipe, I put the finished twist into half-liter jars, in the amount of 4 pieces.

green tomatoes – 1.8 kg;
3 carrots;
3 onions;
155 ml of 9 percent vinegar;
sugar – 145 g;
salt – 65 g;
3 bay leaves;
allspice peas – 6 pieces.

More deliciousness:

Pickles for the winter: pickled and salted tomatoes with cabbage - my signature recipes

As in the previous version, I cut the tomatoes into slices.

I peel the carrots, chop them on a grater, cut the onions into strips, mix them with tomatoes, add salt, and mix well with my hands.

I set the mixture aside for several hours, covering it with a lid.

I throw bay leaves and peppercorns into the vegetables, stir and simmer on the middle burner after boiling for half an hour.

I turn off the heat, put it in jars, roll it up, cool it under a fur coat, and lower it into the cellar.

Advice! If you wish, you can cut the tomatoes into any other shape you like.

How to make green tomato salad

Green tomato salad will be a success if you take a few things into account.

Not all green tomatoes are suitable for canning, but only those that have not been spoiled by disease. For this reason, the tomatoes should not only be washed, but also sorted, and when cutting them, you should be careful to ensure that they do not turn black inside.
The risk of stocking up on spoiled tomatoes for canning is high if you buy them at the market. However, green tomatoes are rarely sold there, and they are certainly not sold in supermarkets. It is best to grow tomatoes yourself or ask relatives and friends. Some people specially grow tomatoes so that they can be picked while they are still green and used to make a salad for the winter.
You need to cut tomatoes with a sharp knife so that the juice does not leak out of them. It is best to use a special citrus knife, which resembles a saw with fine teeth.
Canning jars must be sterilized. Lids must also undergo appropriate processing, such as boiling.

The taste of the finished snack will largely depend on what products and spices are included in addition to green tomatoes. The more components, the more interesting the taste. But many people prefer simple salads, preferring that the dominant taste is determined by green tomatoes rather than other vegetables.

Donskoy salad of green tomatoes and cucumbers - very tasty

An incomparable winter salad, the most popular recipe among the residents of the Don, has been tested by generations of eaters, as it is passed down from mother to daughter. The appetizer can be made from green and red tomatoes. But don't put too many red ones. Using this recipe, you can prepare an appetizer with squash.

Take:

Tomatoes – 2 kg.
Cucumbers – 2 kg.
Bell pepper (red for beauty) – 1.5 kg.
Salt - to taste.
Dill - a bunch.
9% vinegar - dessert spoon into a jar.
Sunflower oil - a large spoon per jar.
Peppercorns.

Don't be confused by the fact that there is no exact amount of spices. You will have the opportunity to try and adjust to your taste.

Step-by-step cooking recipe:

Try to cut the vegetables approximately the same size. Peppers, freed from partitions and seeds, into thick strips. Cucumbers in rounds, tomatoes in slices or circles.
Place in a saucepan. Add granulated sugar, salt, finely chopped dill sprigs. Mix very well. Leave for 10-15 minutes, during which time the vegetables will have time to release their juice.
Try the salad. The marinade should be a little “stronger” than the desired taste, since some of the salt and sweetness will be absorbed by the vegetables.
Fill pre-sterilized jars. Place in a wide saucepan in hot water to sterilize the preservation.
Heat treatment time is 15-20 minutes depending on the volume of the jar.
At the same time, shortly before the end of the process, pour vegetable oil into a small saucepan and boil.
Take out the jars, pour vinegar into each one under the lid, and add boiling oil. Immediately twist, turn over, cover with a towel. After cooling, check the quality of the twist, transfer to the pantry or cellar.

Attention! As a rule, harvesting costs normally throughout the winter. But if you have any doubts, let the salad cook. But immediately after signs of boiling appear, turn off the heat and divide into jars.

Danube salad

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

Wash the tomatoes, remove the stems, cut the tomatoes into large slices, cutting each into 4-8 pieces depending on size.
Wash, peel and coarsely grate the carrots.
Peel the onion and cut into half rings, not too thin.
Mix all the vegetables in one container and, adding salt, leave for 4 hours.
After the specified time, add spices to the vegetable mixture, add granulated sugar, pour in oil and vinegar.
Place the pot of vegetables on the stove and simmer over low heat, stirring occasionally, for 60 minutes.
Place the salad in sterilized jars and pour over the sauce remaining at the bottom of the pan.
Close the jars hermetically: roll them up using a special key or screw them with twist-off metal lids.
Turn them over onto the lids and wrap them in a warm blanket. Once cooled, store until winter.

This is the most common green tomato salad recipe, which requires a minimum of ingredients.

Danube salad with onions, carrots, green tomatoes

I agree with those who claim that Danube salad is the most delicious of canned unripe tomatoes. A snack from the popular “finger-licking” series.

You will need:

Green tomatoes – 1.5 kg.
Onion – 750 gr.
Carrots – 750 gr.
Refined lean oil – 150 ml.
Table vinegar – 150 ml.
Granulated sugar – 60 gr.
Salt – 50 gr.
Pepper – 15 peas.
Bay leaf – 3 pcs.

How to make a delicious salad for the winter:

Divide the tomatoes into 4-8 parts, into slices. Coarsely grate the carrots. Cut the onion into large half rings.
Place in a cooking container. Sprinkle the vegetables with salt. Leave for 4 hours until the juice releases abundantly.
Place on the burner. Let it boil. Simmer slowly for an hour.
Lay out, roll up, cover. After cooling, store in a cold room for the winter.

Green tomato salad with bell pepper

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

Wash, remove stems and cut the tomatoes into large cubes.
Cut the peeled and washed carrots into slices about 2–3 mm thick.
Cut the peeled onion into rings or half rings of the same thickness.
Wash the pepper, remove the seeds, cut it into small squares.
Mix all the vegetables, add salt and leave for 6 hours.
After this time, pour vinegar, oil, and sugar into the pan with vegetables.
Place the pan on the fire, bring the vegetable mix to a boil, cook over low heat, stirring often, for half an hour.
Place the salad in sterilized jars and roll up.

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

Green tomato salad with carrots

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.

Green tomato salad with cabbage

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

Cut the tomatoes into small cubes.
Finely chop the cabbage.
Cut the carrots into strips or grate them for Korean salads.
Cut the onion into thin half rings.
Pass the garlic through the garlic press.
Peel the cucumbers and cut into strips. Choose ones that are not overgrown, as large seeds in cucumbers will spoil the organoleptic qualities of the finished dish and its appearance.
Mix the vegetables, crush the cabbage a little with your hands, add salt and leave for a couple of hours.
When the vegetables give juice, put the pan on the fire, pouring vinegar and oil into it.
Cook the vegetables for 40–50 minutes until they are completely soft.
Place the salad in jars, cover with lids, but do not roll up - the salad requires sterilization.
Lay a towel on the bottom of a large saucepan, place the jars on it, pour in water so that it reaches at least half of the jars. It is important that the jars are the same size.
Turn on the heat and sterilize the jars for 10-12 minutes.
Remove the jars from the pan and roll them up.

This salad will appeal to those who love sauerkraut, although its taste is unique.

Tomato salad for the winter in Georgian style

Ingredients:

Green tomatoes - 1 kg.
onion - 300 gr.
red bell pepper - 300 gr. (peeled from stalk and seeds)
garlic - 50 gr.
hot pepper - ½ - 1 pc.
hops - suneli - 1 tsp.
utskho - suneli - 1 tsp.
cilantro - bunch
9% vinegar - 50 ml.
sunflower oil - 100 ml.
salt 1.5 tbsp. l.

Preparation:

The output is approximately 2 liters of salad.

Wash all vegetables well and dry
First cut the tomatoes into two halves, and then cut into thin slices
Place in a large bowl, maybe a saucepan, add a tablespoon of salt, mix, leave for a while to salt and release juice
Grind the remaining vegetables - onion into half rings, cut the pepper lengthwise into strips, finely chop the garlic, cilantro
Drain the juice from the tomatoes, squeeze them slightly, but do not crush them, add the rest of the vegetables
Add spices and seasonings, 0.5 tablespoon of salt and mix
We crush the salad, put a plate of smaller diameter on top, bottom up and put pressure (you can use a half-liter jar of water)
Leave in a warm place for a day, then put in sterilized jars3 and set to pasteurize for 15 minutes.
Close with lids, cool and put in a cool place.

By the way, this salad can be put into jars, put in the refrigerator, and after a couple of hours you can already eat

Green tomato salad with eggplant

eggplants – 1 kg;
green tomatoes – 1 kg;
bell pepper – 1 kg;
onions – 0.5 kg;
hot capsicum – 100 g;
salt – 40 g;
water – 1 l;
table vinegar – 60 ml;
vegetable oil - how much will be needed.

Wash the eggplants and cut into discs.
Place the eggplants in water (1 liter), dissolving a tablespoon of salt in it. After 15 minutes, rinse and dry.
Fry the eggplants on both sides in a large amount of oil, place in a separate dish.
Cut green tomatoes into circles, bell peppers and onions into half rings, and hot peppers into small rings.
Fry all the remaining vegetables in oil, simmer covered for 40 minutes, 5 minutes before turning off the heat, add salt and vinegar.
Layer the vegetable mixture and eggplants in the jars.
Sterilize the jars with the snack for 20 minutes and roll up.

The result is a moderately spicy appetizer, which some call “Cobra” for its appearance, although this name has already been assigned to another green tomato salad, which is made without eggplant, but with garlic and a significant amount of hot pepper.

How to make an appetizer of green tomatoes and bell peppers

A simple, awesome recipe for green tomato salad with bell peppers. This homemade preparation does not take much time to prepare and consists of cheap, affordable products. Sweet peppers add great sweetness, a rich, original appearance. I take the ingredients in the ratio of 4 half liter jars and roll them up with an iron lid.

unripe tomatoes – 1,700 kg;
4 bell peppers;
1 chili pepper;
8 sprigs of dill;
8 sprigs of parsley;
7 cloves of garlic;
160 g salt;
170 g sugar;
120 ml apple cider vinegar;
2.5 liters of water.

More deliciousness:

Marinated tomatoes for the winter: simple recipes - extraordinary taste!

I wash the tomatoes, remove the stems and any spoiled areas, cut them into quarters (in the case of small ones, just cut them in half).

I put the vegetable in a large saucepan, add the sweet pepper, freeing it from all excess, cutting it into strips, at the same time add the chili, cutting it into small cubes along with the seeds.

I add chopped herbs and garlic, cut into slices.

Sprinkle with sugar, mix well with salt, put on moderate heat, and cook with frequent stirring for 30 minutes.

Pour in vinegar, stir well, heat for 4 minutes.

I put it in steamed containers, roll it up, and cool it in a blanket.

Advice! Tomatoes for this canning, be sure to choose dense ones that do not have bitterness. To taste, you can add some spice, Provençal herbs or adjika.

Salad "Cobra"

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

Wash the pepper, remove the seeds, chop it as finely as you can.
Pass the peeled garlic cloves through a press.
Finely chop the parsley.
Cut green tomatoes into slices.
Place all the vegetables in a saucepan, add salt, sugar and stir thoroughly until the salt and sugar are completely dissolved.
Mix vegetables with vinegar.
Sterilize the jars, fill them as tightly as possible with prepared vegetables, so that they reach the edge - during subsequent sterilization they will “shrink”.
Sterilize jars of snacks for 20 minutes. Cap, wrap and let cool completely in a warm place. Store in a closet or other room.

The appetizer turns out to be very spicy, “biting”.

“Hunter” salad with cabbage and green tomatoes

What you need (for 2 l):

cucumbers, green tomatoes, peppers and white cabbage – 0.5 kg each;
onions and carrots – one piece at a time;
garlic - two cloves;
dill and parsley - 5 sprigs each;
sunflower oil (refined) – 100 ml:
vinegar essence - 10 ml per liter jar.

How to cook:

Chop the vegetables, squeeze out the garlic, add salt, sugar, chopped herbs, butter, and leave for 6 hours.
Heat without bringing to a boil, divide into jars, pour the required amount of vinegar essence into each.
Sterilize the jars for 20 minutes and seal.

The salad prepared according to this recipe is very healthy; it strengthens the immune system well, which is especially important in winter.

Salad of green tomatoes with apples

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

Cut the washed tomatoes into slices.
Remove the core from the fruit, cut them into slices, and sprinkle with lemon juice.
After peeling, cut the onion and pepper into half rings.
Mix the vegetables, salt them, add sugar, and leave for half an hour.
Combine fruits and vegetables, pour oil, vinegar into this mixture, add spices.
Cook for 15 minutes after the mixture comes to a boil.
Cut the garlic into slices and add to the vegetables.
Cook for another 5 minutes.
Divide the salad into jars, but do not seal the jars yet.
Sterilize the jars filled with the snack for 20 minutes.
Roll up the jars, turn them over, cover with warm clothes until cool. Put it on the shelf until winter.

The salad has a spicy sweet and sour taste.

Georgian green tomato salad - delicious recipe

Do you respect Caucasian cuisine? Keep the recipe for Georgian winter salad. Like previous preparations, preparation is carried out without stewing. A quick recipe, after a day you can treat yourself.

We take:

Tomatoes – 1 kg.
Onion – 300 gr.
Sweet pepper – 300 gr. (no longer seeds).
Hot chili – ½ part.
Garlic – 50 gr.
Cilantro - a bunch.
Khmeli-suneli - 1-2 small spoons (the original recipe contains a spoon of utskho-suneli).
9% acetic acid – 50 ml.
Vegetable oil – 100 ml.
Salt – 1 large spoon + 1 small.

Preparation:

Cut the tomatoes into thin slices, add a tablespoon of salt, stir. Set aside.
Cut the onion into half rings, the bell pepper into strips, and chop the chili into small rings. Chop the cilantro and garlic.
Squeeze a little juice out of the sliced tomatoes (you can use your hands, but don’t be too fanatical). Add the rest of the vegetables.
Add salt by adding a teaspoon of salt, add suneli hops. Stir.
Pour in the oil and vinegar, stir. Cover with a plate and place pressure on top.
Pause cooking for a day. During this time, the vegetables will marinate.
Set aside some of the quick salad to eat right away. Leave the rest for the winter - put it in jars, sterilize and store in a cool room.

Green tomato caviar

green tomatoes – 1.5 kg;
onions – 0.5 kg;
carrots – 0.5 kg;
bell pepper – 0.25 kg;
hot capsicum – 100 g;
sugar – 60 g;
salt – 40 g;
vegetable oil – 100 ml;
table vinegar – 10 ml per 1 liter jar.

Peel all the vegetables, cut into large pieces and grind through a meat grinder.
Pour salt, sugar into the vegetable mixture, pour in the oil and leave covered for 6 hours.
Place on the fire, wait until it boils and cook, stirring, for 40 minutes.
Place into sterilized jars. Pour vinegar into each. Roll up, turn upside down, cover with a blanket. After a day, the jars can be moved to the place where they are planned to be stored in the winter.

Caviar from green tomatoes can be spread on bread - you get delicious juicy sandwiches. Another option is to serve it as part of a complex side dish.

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

Tomato snack with tomato paste

We will need:

2 kg. green tomatoes
1 kg. carrots
500 gr. Luke
250 ml. tomato paste
3 tbsp. l. Sahara
1 tbsp. l. salt
1 pinch black peppercorns
100 ml. vegetable oil
2 tbsp. l. vinegar 9%

Preparation:

Wash the tomatoes, cut into thin strips
Cut the onion lengthwise into thin strips
Peel the carrots, cut first into circles, then into thin strips
Mix together pasta, butter, sugar, salt, peppercorns, vinegar until smooth.
Add the filling to the vegetables, mix thoroughly, let stand for 2 hours
Place vegetables in a saucepan and put on fire
Cover with a lid, bring to a boil and simmer for 20 minutes
Place the finished salad in sterilized jars and close tightly with sterilized lids.
Turn the jars over and leave until completely cool.