“Cobra” made from tomatoes – for lovers of spicy foods. Recipes for “Cobra” tomatoes for the winter with and without cooking, from red and green tomatoes

Home Salads for the winter

Salad for the winter “Cobra” is a great way to diversify the table in winter. Spicy snacks are versatile and are often added to first courses or in addition to a variety of side dishes. A magnificent feast, as a rule, is not complete without them, especially in winter.

A small presence of savory snacks in the diet is very beneficial for the body, and vegetable salads are always rich in vitamins.

The salad, called "Cobra", is usually made from eggplant and peppers. There are also salads made from tomatoes and peppers.

When preparing this salad, as a rule, several types of pepper are used; sweet bell peppers, hot peppers are always added, and sometimes hot peppers are added. Also, quite a lot of garlic is often put in this salad. This appetizer goes great with a variety of meat dishes.

Winter salad “Cobra” very spicy with aromatic herbs

The salad is piquant, aromatic, with a bright, rich, unforgettable taste for lovers of especially spicy snacks.

Ingredients:

Eggplants – 1.5 kg
Large pepper – 1 kg
Hot pepper - 1 pc.
Tomatoes – 0.5 kg
Grows. oil -100 ml
Garlic – 2 pcs.
Vinegar 9% – 80 ml
Parsley dill
Salt – 1 tsp.

Preparation:

Chop the eggplants into circles, soak in salted water for about an hour (the bitterness will go away) and rinse.

Grind peppers, tomatoes, garlic and herbs in a blender. To obtain the sauce, add salt to the mixture and stir. Pour oil into a pan and layer eggplant and sauce. Boil the salad for about 20 minutes.

Place the hot salad in jars (sterilized). Wrap the jar in a warm blanket until the salad cools.

Winter salad “Cobra” with marinade and cilantro

A salad with a rich taste, spicy, with a specific cilantro smell.

Ingredients:

Pepper – 1 kg
Tomatoes – 2 kg
Hot pepper - 1 pod.
Garlic –125 g
Vegetable oil – 1/2 tbsp.
Vinegar essence. – 1/2 tbsp. l.
Salt, sugar
Cilantro – 2 tsp.

Preparation:

Grind bell peppers and tomatoes in a blender. Transfer to a saucepan, add oil and simmer for about half an hour. Add chopped garlic and hot pepper, cilantro. Boil for 5 minutes, add vinegar, sugar and salt. Place the hot salad in pasteurized jars, roll up and keep under the “fur coat” until the salad cools.

“Cobra” snack for the winter: 4 recipes for spicy fans

Preparing salad at home is quick and, as a rule, does not bring any difficulties. It is more convenient to preserve in jars from 500 to 1000 ml.

And in order for your winter preparations to become famous as the most delicious, select fresh local vegetables and herbs for them.

I'll start with a recipe on how to make a salad that is delicate in texture, spicy and tasty. This “Cobra” is prepared using ripe tomatoes.

"Cobra" of tomatoes for the winter

Tomatoes – 2 kg
Sweet pepper – 1.5 kg
Large chili – 3 pcs.
Peeled garlic – 100 gr.
Salt – 1 tbsp. l.
Sugar – 2 tbsp. l.
Vinegar 9% and sunflower oil – 50 ml each

Boil 3 liter jars and iron lids.

Rinse the vegetables. Remove seeds from all peppers.

Pour boiling water over half the tomato, remove the skin, cut into salad-sized pieces and place in jars.

Grind the second half, along with the peppers and garlic, in a meat grinder. Boil it for about 20 minutes. Add salt, sugar, vinegar, oil and add to the tomatoes.

Cover the jars with lids. Place in a saucepan with a towel on the bottom and warm water. Wait for it to boil and, if it boils slightly, sterilize for a quarter of an hour.

Close the lids hermetically and cover the twists with a blanket for 12 hours.

Many people know how to cook a hearty “Cobra” with eggplants. I offer my very tasty aromatic recipe with a mix of greens.

Salad "Cobra" from eggplants in 0.5 l jars

0.5 l jars and metal lids – 7 pcs.
Eggplants – 3 kg
Salad pepper – 2 kg
Tomatoes – 1.5 kg
Hot pepper – 6 pcs.
Garlic cloves – 150 gr.
Dill, cilantro, celery, basil – 100 gr.
Vinegar 9% – 1.5 tbsp.
Vegetable oil – 1 tbsp.
Salt – 1.5 tbsp. l.

Wash the vegetables. Cut off the edges of the eggplants. We wash the seeds from the sweet pepper.

We cut the eggplants into circles one centimeter thick. Place them in cool, salted water.

We separate the tender greens from the rough stems and place them in cold water. She soaks there for half an hour. Then we pour running water through it, dry it and chop it very finely.

Make a puree of peppers, garlic cloves and tomatoes. Let's salt it. Add greens.

Pour out all the water from the container with eggplants. In its place - butter and vegetable puree.

Place on low heat and stirring gently until it starts to boil.

After 20 minutes, add vinegar and after another 5, turn it off.

Place in jars and seal.

Cool them by turning them over and wrapping them.

In my cookbook, in addition to the traditional recipes for the winter salad “Cobra” - from tomatoes, eggplants and peppers, there is one unusual, but quite simple recipe with green tomatoes. The appetizer they make is beautiful, spicy and rich.

Spicy green tomato snack without sterilization

Unripe tomatoes – 3.5 kg
Hot pepper – 3 pcs.
Garlic – 2 heads
Parsley and dill - 1 bunch each
Salt, sugar, table vinegar and vegetable oil - 12 cups each

Place the tomatoes in cold water for 2 hours to remove the corned beef. Soak the greens for 30 minutes. Afterwards, rinse thoroughly.

Also wash the peppers and peeled garlic.

Cut the tomatoes into slices, peppers, garlic and herbs - very finely.

Mix all the cuttings with the rest of the recipe. Let them infuse and release the juice for 3 hours at kitchen temperature. During this time they need to be mixed several times.

Place the container on the stove and wait until the liquid bubbles slightly. Turn the temperature to medium and simmer the salad for about half an hour.

Distribute into sterile jars. Roll up the boiled lids. Place them upside down and cover with a warm blanket for a day.

Of all my Cobra recipes, this is the only one that can be prepared at home without cooking. The salad turns out canned, but with a fresh taste. Very tasty!

Recipe without cooking with aspirin

Small cans with a total volume of 11 - 12 liters
Tomatoes – 10 kg
Peeled garlic – 0.5 kg
Hot pepper – 0.5 kg
Peeled horseradish – 0.5 kg
Salt – 5 – 6 tbsp. l.
Vegetable oil – 1 tbsp.
Aspirin – 10 tablets

We twist everything through a meat grinder.

Mix salt, oil and crushed tablets with tomatoes. The mixture should dissolve the dry ingredients. Usually it takes a couple of hours with stirring four times.

We sterilize jars and iron lids. We shake them off the water and fill them with Cobra. We seal it.

Rolling with aspirin lasts well until next summer at room temperature in a dark room.

Be sure to try my simple and delicious family recipes for the fiery Cobra snack.

Watch the video - recipe.

Danube salad for the winter with green tomatoes

On the Danube coast, many tasty and healthy vegetables are grown, which local residents prepare in large quantities for harvesting. These vegetables are used to make Danube salad for the winter. The composition of the snack may vary, but always includes sweet peppers, red or green tomatoes, onions and other vegetables such as cucumbers and cabbage. Thanks to its rich and balanced composition, Danube salad is tasty and very healthy.

Culinary functions

The characteristic features of Danube salad are its special preparation technology, which results in a tasty appetizer that is appetizing and well-preserved.

When the vegetables in a salad are slightly crispy, they seem to be freshly prepared. This effect can be achieved through minimal heat treatment time, which allows the benefits of the ingredients in the snack to be preserved.
Before cooking vegetables, let them steep in the marinade and cook with vinegar for no more than 10 minutes. Liter jars with salads need to be sterilized for at least 30 minutes, half-liter jars - 20 minutes.
To make the salad not only tasty, but also look appetizing, you need to cut the vegetables correctly.
Danube salad can be stored throughout the winter, even at room temperature, if you prepare it correctly and roll it in sterilized jars with lids.
The salad's shelf life will improve if it cools slowly. To do this, jars with snacks are turned over and wrapped in a blanket.

Ingredients for 4 liters:

green tomatoes - 1 kg;
sweet pepper - 1 kg;
onion - 0.5 kg;
cucumbers - 1.5 kg;
vegetable oil - 0.2 l;
hot pepper (optional) - 50-150 g;
salt - 50 g;
sugar - 100 g;
table vinegar (9 percent) - 50 ml.

Cooking method:

Wash and cut the vegetables: onions into half rings, sweet and hot peppers into strips, tomatoes into slices, cucumbers into half circles.
Place the vegetables in a large saucepan, season with a mixture of vegetable oil, salt, sugar and vinegar.
After 5 hours, put the pan with vegetables on the stove, bring to a boil, cook for 10 minutes, remove from heat.
Place the snack in sterilized jars, adding vegetables with a spoon. Pour over the hot marinade that is in the pan.
Wrap the jars and leave to cool under a blanket. Once cooled, store in a cool place.
If desired, you can add chopped parsley to the salad.

Danube salad is very popular, it is easy to prepare from available products, it turns out juicy, tasty and lasts all winter.

A simple and tasty recipe for adjika from tomatoes and garlic without vinegar

Try making hot, spicy adjika from tomatoes and garlic without adding vinegar. We assure you that this recipe will forever win your love and become a frequent guest on your table.

Ingredients:

Ripe and juicy tomatoes – 1 kg
Hot pepper – 60 g
Sweet pepper – 600 g
Garlic – 150 g
Table salt - to taste

Cooking process:

Preparing adjika without vinegar is more than simple. Start by preparing the vegetables. Sweet bell peppers need to be washed and then cut off the part where the stalk is attached. Carefully remove the seeds from the bell pepper and cut it into small pieces (this will make them easier to chop).
Hot peppers also need to be washed and then cleared of seeds by cutting off the stem. Cut the hot pepper into small pieces.
Separate the garlic into cloves, peel and rinse with cold water if necessary.
Wash the tomatoes in sufficient running water, carefully cut out the stem and cut the pulp into medium-sized pieces.
Now all the prepared vegetables need to be pureed. For this purpose, you can use a meat grinder or blender. Adjika from a blender turns out more tender, especially if you beat it twice.
Pour the resulting vegetable mass into a saucepan and put on fire. When the adjika boils, you will need to reduce the heat to almost a minimum, leaving a slight simmer. Stir the adjika periodically and after about 10-15 minutes you will notice that it begins to thicken. This is the right time to add the amount of salt you need to the adjika and mix everything.
It would be very good if you sterilized the adjika jars in advance. If not, then do it now: wash them with baking soda, and then steam for 10 minutes. Before putting adjika into jars, dry the jars so that there is no water left in them.
Close the jars filled with the aromatic snack with lids and leave to cool upside down (be sure to cover the jars with a blanket). In the future, store such a workpiece in the dark and cool.

Enjoy your meal!

Classic tomato Cobra recipe (without cooking)

Composition (per 3 l):

tomatoes – 2.5 kg;
bell pepper – 1 kg;
hot capsicum – 2-3 pcs.;
salt – 60 g;
garlic or horseradish – 0.25 kg.

Cooking method:

Cut the tomatoes crosswise and place them in boiling water for 2-3 minutes. Catch the fruits with a slotted spoon and place them in a container with cold water. Once the tomatoes have cooled, remove any loose skins, then cut out the seal around the stem.
Cut the vegetables into slices, the size of which allows them to be placed in the meat grinder funnel. Grind the tomatoes using this unit until pureed.
Cut the hot and sweet peppers, remove membranes and seeds. Cut the pepper pulp into strips and pass them through a meat grinder. Mix the pepper mixture with tomato puree.
Peel the garlic or horseradish. You can use both of these components, but then the amount of each will need to be halved.
Grind the sharp ingredients using a meat grinder. In order not to cry, put a bag on the meat grinder, otherwise the horseradish will cause severe tearing.
Add garlic and/or horseradish to the pepper-tomato mixture and stir.
Add salt to the resulting mixture. Stir until the crystals are completely dissolved.
Wash with soda and sterilize small jars. Fill them with tomato seasoning, screw on metal lids or cover with plastic ones.

Spicy tomato seasoning made without cooking can only be stored in the refrigerator; at room temperature it will spoil very quickly.

Tomato appetizer for the winter – “Witch”

The recipe for an appetizer with the unusual name “Witch” is intriguing in its composition, because it uses red and green tomatoes in combination with beets. And the taste of the snack will enchant everyone who tries it at least once.

Ingredients:

Tomatoes (green) 1 kg.
Tomatoes (red) 0.5 kg.
Bell pepper (red) 0.5 kg.
Carrots (peeled) 0.5 kg.
Beetroot (peeled) 0.5 kg.
Onions 0.5 kg.
Vegetable oil 2 cups
Sugar 1 cup
Vinegar 2 teaspoons
Garlic 2 heads
Ground red hot pepper to taste
Spices to taste

Preparation:

Wash vegetables for pickling.
Grate the beets on a coarse grater.
Grate the carrots on a coarse grater.
Cut two types of tomatoes into slices.
Peel the onion and cut into half rings.
Chop the pepper into strips.
Chop the garlic.
In a suitable sized bowl, carefully mix all the vegetables.
Add chili pepper and spices to taste.
Add vegetable oil and bring to a boil.
Reduce heat and cook the appetizer for 30 minutes.
1 minute before the end of cooking, add vinegar to the appetizer.
Fill sterilized jars with snack food.
Roll up with tin lids.

Boiled “Cobra” from tomatoes for the winter

Composition (for 2.5 l):

tomatoes – 2.5 kg;
bell pepper – 0.5 kg;
carrots – 0.25 kg;
garlic – 10 cloves;
salt – 30 g;
refined vegetable oil – 120 ml;
hot capsicum – 2-3 pcs.;
fresh dill, parsley or cilantro - to taste.

Cooking method:

Pour boiling water over the tomatoes, peel, cut and mince.
Scrub the carrots and wash them. Grind it in the same way as tomatoes, or just finely grate it.
Remove seeds and membranes from hot and bell peppers and grind through a meat grinder.
Finely chop the greens with a knife, after washing and drying them.
Sterilize the jars and boil the lids that fit them.
Boil the tomato puree for half an hour, combine with carrots and pepper. Continue to simmer the appetizer for 30 minutes.
Add the herbs and pressed garlic, add salt, pour in the oil.
Stir in seasoning. Let it simmer for another 5 minutes. Remove from heat.
Place the snack in prepared jars. Roll them up, turn them over and cover them with a blanket. Cooling in a steam bath, canned food undergoes additional sterilization, which increases its resistance to unfavorable storage conditions.

Eggplant recipe for winter cobra

At the same time, the “Cobra” salad appetizer, made from blueberries, is popular. Before you make the salad, you need to familiarize yourself with the Cobra recipe for the winter from avuwuw.xn—-8sbabinb2cbe4pna.xn--p1ai: Masba. recipe for the winter, the best options for preparing snacks.

Housewives canned food before the start of winter. I have several recipes for winter Cobra salad made from tomatoes, eggplants and other ingredients that I want to share with you. I usually cook without. Eggplants for the winter are a piquant and original type of preparation.

Canning eggplants becomes relevant at the end of summer, when there are many eggplants and they become cheaper. Blanks for Cobra is a spicy snack with a very bright taste. The salad can be made with a variety of marinades and get a special preparation at the end.

Collected here Read more about this in the popular.

An appetizing vegetable salad for spicy lovers. Unforgettable taste! There are many spicy lovers in our family, as well as among relatives and friends. Therefore, every year I make sure to prepare a salad with an exotic name - “Cobra”. Spicy, with a bright rich taste. It goes well with alcoholic drinks and as an addition to main courses.

Only registered users can save materials in the Cookbook. Please login or register. Eggplant Data per g: Calories: 24 kcal Proteins: 1.

Sweet pepper Data per g: Calories: 27 kcal Proteins: 1. Hot chilli pepper Data per g: Calories: 40 kcal Proteins: 1. Tomatoes Data per g: Calories: 23 kcal Proteins: 1.

Garlic Data per g: Calories: kcal Proteins: 6.

Recipes with modified composition can be saved in a cookbook, printed or sent to your phone in book format 2 or PDF. Cooking time: 2 hours 30 minutes.

First you need to prepare the ingredients, namely: wash the vegetables, trim the stalks, remove the seeds from the peppers. Peel the garlic, wash and dry the greens. Now we will cut the eggplants into circles 1 cm thick. Place them in a large bowl of salted water and let them sit in it for an hour.

Five-minute currant jam recipe

This is necessary in order to remove bitterness. Afterwards, the eggplants must be washed. Cut both bell and bitter peppers into medium pieces. Chop the greens, not too finely. Grind peppers, tomatoes, garlic and herbs using a meat grinder. Pour in vinegar, add salt, stir.

It turned out to be a hot sauce. Pour vegetable oil into the pan, lay out eggplants and sauce in layers. Place the pan on the fire and bring to a boil. After boiling, the salad needs to be cooked for 20 minutes.

While the eggplants and sauce are on the stove, prepare the dishes - sterilize the jars, boil the lids. We put the hot salad in jars, roll it up, and put it in a warm place upside down for a day.

Cobra salad should be stored in a cool place.

“Cobra” snack for the winter: 4 recipes for spicy fans

Fans will appreciate it. Thanks for the recipe! Sometimes it happens that for some unknown reason fresh cucumbers wither. And I want to keep them fresh for much longer. Here's the method: take a rag and wet it with cold water. Cucumbers are wrapped in it.

Scrambled egg recipes with photos: simple and delicious

Eggplants, like tomatoes, are best stored in an open enamel container on the bottom shelf of the refrigerator. To prevent eggplants from becoming bitter, before preparing the filling for pita bread or an independent hot dish, pour a solution of cold salted water over them and leave for 10 minutes.

Prepare the solution at the rate of 2 table…. Fresh herbs can be refreshed by immersing them in cold water with a tablespoon of vinegar for one hour.

It is necessary to season the salad with vegetable oil at the very last stage, when salt, vinegar, and pepper have already been added. Excess salt in any soup will quickly be absorbed by pieces of raw potatoes or slices of fresh apple.

Add them to the broth and leave to simmer for ten minutes over low heat.

Afterwards, remove with a slotted spoon. To make herring and onions more tasty, the onions need to be pickled. To do this, take equal parts of water and vinegar, add sugar to the resulting mixture and stir well. Find recipes, articles and tips:. How to search by category: Start typing the name of a recipe or product, then, if found, select the appropriate category from the drop-down list.

Cobra salad from green tomatoes

Ingredients:

three heads of garlic;
two and a half kg of green tomatoes;
two pods of red pepper;
a bunch of parsley;
9% vinegar - 150 ml;
75 grams of salt;
sugar - 60 grams

Cooking method:

Rinse fresh parsley under running water and chop with a knife.
Wash the hot pepper, remove the seeds, cut into small pieces.
Peel the garlic into cloves and chop using a garlic press.
Wash green tomatoes and cut into slices. Place everything in a deep bowl, sprinkle with salt and sugar, and pour in vinegar. Stir until the salt and sugar dissolve.
Wash the glass jars thoroughly and put them in the oven for sterilization.
Fill the jars tightly with salad, pour in the juice that has been released from the vegetables.
Take a wide pan, put a soft cotton towel on the bottom, and place the jars on it. Pour cold water into a saucepan, put on fire, and boil the water.
Sterilize jars of salad for ten minutes, roll up the lids and cover with a blanket. Leave the snack for a day until it has cooled completely.

Winter salad “Cobra” with eggplants, tomatoes and zucchini

The salad is prepared from medium-sized fried eggplants, laid out in layers, without sterilization.

Ingredients:

Eggplants – 1.5 kg
Tomatoes – 1 kg
Zucchini – 4 pcs.
Large pepper - 0.7 kg
Hot pepper – 0.15 kg
Oil grows. — 300 ml
Vinegar 9% – 80 ml
Salt

Preparation:

Grind the tomatoes and peppers in a meat grinder. Add salt and vinegar. Cut the eggplants and zucchini into thin slices and fry. Add the remaining oil from frying to the pan, add a layer of eggplant, a little tomato mass, then a layer of zucchini, and so on. Simmer for about half an hour. Place the salad in sterile jars in layers and roll up.

Recipe for winter green tomato salad with carrots and onions in jars

Required products:

1.5 kg tomatoes,
1 kg of onions and carrots,
1/2 cup vegetable oil,
1/2 cup vinegar (9%),
1/2 liter of water,
2 tablespoons salt,
7 tablespoons sugar,
to taste: bay leaf, clove buds, peppercorns.

How to cook:

Wash the tomatoes and cut into slices.
Peel the onion and cut into slices.
Combine the prepared vegetables together, carefully salt them, leave for 3 hours to release the juice.
During this time, wash and peel the carrots, cut into slices.
After three hours, strain the tomatoes and onions, add the carrots.
Transfer vegetables into jars.
Boil water, oil, vinegar and spices.
Pour the hot marinade over the vegetables, sterilize for 30 minutes, and roll under clean lids.

3+ savory recipes for every taste

Adjika with carrots

You will need:

3 kg tomato
½ kg carrots
½ kg sweet pepper
100 g red capsicum
150 g garlic
300 ml sunflower oil

Adjika with carrots

Pass the tomatoes through a meat grinder and bring to a boil in a thick-walled saucepan. Finely chop the remaining vegetables and fry in sunflower oil.

Mix with tomatoes and simmer over low heat for 2.5 hours, stirring occasionally. Transfer to sterilized jars and seal tightly with lids.

“Ogonyok” with chili and parsnips

You will need:

2 kg tomato
1 chili pepper
1 parsnip root
2 apples
2 medium carrots
4 bell peppers
Dill to taste

With chili and parsnip

Blanch the tomatoes. Combine all ingredients and cook, stirring occasionally, for two hours. Pack into jars and seal tightly.

Classic Abkhaz adjika

You will need:

½ kg bell pepper
½ kg carrots
½ kg garlic
½ kg apples
3 kg ripe tomatoes
Two thirds of a glass of vinegar
250 g vegetable oil
5 hot pepper pods
200 g sugar
2 tbsp. l. salt

Abkhazian adjika

Pass sweet peppers, tomatoes, carrots and apples through a meat grinder and cook for 2 hours. Then add twisted hot peppers, sugar and butter. Leave to simmer for another 40 minutes, stirring occasionally.

At the end, mix with garlic, salt and vinegar passed through a crush. Pour into jars and roll up.

Georgian green adjika

You will need:

1 kg celery
300 g parsley
600 g cilantro
300 g bell pepper
300 g hot peppers
5 heads of garlic
Bunch of mint
Glass of walnuts
120 g salt
Ground black pepper to taste

Green adjika in Georgian

Soak the sorted and washed greens in cold water for 15 minutes, then remove excess moisture with paper towels.

Grind all ingredients with a blender or pass through a meat grinder/food processor. Finally add salt and black pepper. This snack must be stored in the refrigerator in small jars up to 300 ml.

You will need:

1 kg carrots
1 kg apples
1 kg bell pepper
3 kg green tomatoes
A glass of vegetable oil
300 g garlic
1 cup of sugar
3 tbsp. l. salt
100 ml vinegar

From green tomatoes

Finely chop all the vegetables, grate the carrots and simmer for an hour over low heat. At the end, add the garlic passed through a crush and pour in the vinegar. Divide the sauce into jars and store in a cool place.

Fans of spicy preparations will enjoy the recipes for seasonings with horseradish, which can be found in this article. You will also learn how to make “Spark” from tomatoes for the winter from the video below.

Yulia Dubchak, author and creator of the blog about delicious homemade food “Pate”.

Green tomato and onion salad

Ingredients:

1 kg green tomatoes,
3 onions,
1 tablespoon salt.

Marinade:

2 cups water, 1/2 cup 9% vinegar, 3/4 cup sugar, 2 tablespoons vegetable oil
In each jar: allspice, pepper, mustard, bay leaf.

Cooking method:

Wash the tomatoes, cut into thin slices (3-5 mm). Transfer the tomatoes to a large bowl or basin. Add salt, mix thoroughly, let stand for 12-18 hours. Cover the bowl with cheesecloth to keep fruit flies out.
Peel the onion, cut into crowbars.
Drain off all the juice that the tomatoes have released (you won’t need it), add the onion to them, and stir.
Prepare jars and lids; they must be pre-washed and dried.
Add 1/3 teaspoon mustard seeds, 2 peppercorns, 1 small allspice pea, and a piece of bay leaf to the bottom of each jar.
Fill jars with green tomato salad, pack fairly tightly, but be careful not to crush the vegetables.
Pour water, vinegar, sugar and oil into a saucepan, cook the marinade ingredients (sugar should dissolve).
Gradually pour the boiling marinade into the jars.
Sterilize jars within 15 minutes after water boils.
Carefully remove the jars from the water and roll up tightly. Place them upside down on a kitchen towel.
When the jars have cooled completely, transfer them to a cool place. A salad of green tomatoes and onions is ready in 3-4 weeks.

Spicy green tomato snack without sterilization

For 4 liters of workpiece:

Unripe tomatoes – 3.5 kg
Hot pepper – 3 pcs.
Garlic – 2 heads
Parsley and dill - 1 bunch each
Salt, sugar, table vinegar and vegetable oil - 1/2 cup each

Place the tomatoes in cold water for 2 hours to remove the corned beef. Soak the greens for 30 minutes. Afterwards, rinse thoroughly.

Also wash the peppers and peeled garlic.

Cut the tomatoes into slices, peppers, garlic and herbs - very finely.

Mix all the cuttings with the rest of the recipe. Let them infuse and release the juice for 3 hours at kitchen temperature. During this time they need to be mixed several times.

Place the container on the stove and wait until the liquid bubbles slightly. Turn the temperature to medium and simmer the salad for about half an hour.

Distribute into sterile jars. Roll up the boiled lids. Place them upside down and cover with a warm blanket for a day.

Of all my Cobra recipes, this is the only one that can be prepared at home without cooking. The salad turns out canned, but with a fresh taste. Very tasty!

Simple green tomato salad for the winter

Ingredients:

2 kg green tomatoes,
1 kg of onion,
0.5 kg carrots,
2 medium bright peppers,
1 bunch of parsley,
2 tablespoons salt,
1 teaspoon ground pepper.

Marinade:

1 glass of 9 percent vinegar,
4 glasses of water,
1 cup of sugar.

Cut the tomatoes and onions into small pieces, grate the carrots on a coarse grater, chop the parsley into smaller pieces, and dice the pepper.
Stir the vegetables with salt and pepper and leave for 2 hours until the juice appears.
Cook the marinade from the specified amount of ingredients for 3 minutes.
Fill the jars with salad and sterilize for 10 minutes.

Ask the chef! Didn't manage to cook the dish? Don't be shy, ask me personally.Go

Tomato appetizer for the winter - Georgian style

Like all recipes for Georgian dishes, this appetizer contains a lot of herbs, garlic and spices and will appeal to all men, without exception.

Ingredients:

Tomatoes 1 kg.
Parsley 200 gr.
Celery 200 gr.
Chili pepper 1 pc.
Dill 120 gr.
Garlic 50 gr.
Water 3 glasses
Salt 1 tbsp. spoon
Laurel leaf

Preparation:

Wash vegetables for pickling.
Prick small tomatoes in cold water.
Allow the juice from them to drain into the water, but do not squeeze.
Cut the garlic cloves into 4 parts.
Cut the pepper pod into half rings.
Pour water with tomato juice into a saucepan. Bring it to a boil.
Place bunches of celery, parsley, bay leaf and pepper in a saucepan and boil for five minutes.
Remove the greens and cool.
Salt the broth.
Place tomatoes in dense rows in prepared jars.
While laying the tomatoes, fill all the gaps with sprigs of herbs, as well as garlic and pepper.
Fill the filled jars with brine.
Close the jars and leave them in a dry place to cool.

Winter salad “Cobra” from eggplant without sterilization with tomatoes

Required Products:

three kilograms of young “blues” of any variety;
two kilograms of red sweet pepper;
a kilogram of very ripe tomatoes or one liter of tomato juice;
one hundred and fifty grams of garlic, a bunch of your favorite herbs;
from three to six pods of hot pepper of varying degrees of maturity - as you like;
one and a half glasses of table vinegar;
one and a half large spoons of table salt;
a glass of refined oil.

Preparing spicy “Cobra” for the winter:

Wash the eggplants, cut off the ends on both sides and cut the vegetable into slices one centimeter thick.
Salt the “blue ones” and set aside for an hour.
Wash the peppers, remove seeds, stems and stalks, cut into small pieces, peel the garlic, rinse and dry.
Wash the greens under the tap and chop finely with a knife.
Wash the tomatoes, cut into four parts, remove particularly hard or slightly spoiled areas.
Grind all the prepared vegetables in a meat grinder, except for the “blue” ones, add salt to the prepared sauce
Pour vegetable oil into a thick-bottomed bowl and lay out eggplant pieces and tomato-pepper dressing in layers.
Cook “Cobra” on the lowest heat for half an hour from the moment the sauce boils, stirring from time to time with a wooden spatula and covering with a lid.
A couple of minutes before it’s ready, taste the salad for salt, add more salt if necessary, add vinegar and stir.
Place the seam into prepared half-liter jars, seal hermetically with scalded lids and turn upside down.
Insulate, cool at room temperature.
Place the Cobra salad in the cellar for storage.

It was not in vain that I was warned - the Cobra green tomato salad for the winter is spicy to such an extent that it fully lives up to its name! It doesn’t take your breath away, but it can make you cry. But lovers of spicy snacks will definitely like this green tomato salad. And for those who prefer moderate spiciness, I advise you to reduce the amount of pepper by half. Although it is better to make two servings - one spicy, the second with a milder taste. The Cobra green tomato salad requires a minimum of ingredients, it is easy to prepare, so why not try different options?

Cobra recipe

All cleaned and prepared ingredients need to be cut into convenient slices and twisted in a meat grinder or in a blender - this produces a homogeneous sauce, stir well, add spices (make the mixture well salted) and one aspirin tablet. Some housewives experiment with the taste of cobra, adding a spoonful of sugar to it. Let the tomato mixture sit on the counter overnight. And in the morning, pour it into prepared jars or bottles. Cork. If you are not lazy and sterilize the jars, then the “cobra” will stand perfectly well for a long time without souring. It is best, of course, to avoid spoilage, to store the “cobra” in the refrigerator all winter. Why it is sometimes called “horseradish” is because sometimes grated horseradish is added to it during the process, which also adds spiciness to the seasoning sauce.

This sauce should be served with various meat dishes; it is especially suitable for dumplings, steamed manti, and pasta.

“Cobra” salad of green tomatoes for the winter with horseradish, garlic and pepper - an awesome appetizer, delicious pickle!

Horseradish from tomatoes and garlic for the winter without cooking

Let's start today with a classic recipe that is easy to repeat. There are recipes for boiling horseradish to extend its shelf life, but for today’s version we will take only fresh vegetables, season them with salt and sugar, and use vegetable oil and vinegar as preservatives so that the horseradish does not go sour. There will be no need to cook anything, it will be stored perfectly.

Ingredients:

horseradish root – 200 g
tomatoes – 1 kg,
garlic – 2 heads,
chili pepper - to taste,
9% table vinegar – 2 tbsp. l.
vegetable oil – 80 g,
sugar – 40 g,
salt – 30 g.

How to prepare horseradish from tomatoes for the winter

Let's take seasonal vegetables: ripe tomatoes, hot horseradish and garlic. In the summer you can buy these products at the lowest price, so the crap you get will be budget-friendly, but how many health and pleasure benefits it will bring you.
So, let’s wash the tomatoes and, for convenience, cut them into slices so that they fit in the meat grinder. We will also peel the horseradish and garlic. Use chili pepper to taste, I always add 2-3 rings. To enhance the spicy taste. Cut the horseradish into small pieces to make it easier to grind in a meat grinder.
We twist the tomatoes and get a puree base for horseradish. While twisting, add a few rings of chili pepper.
We also grind garlic and horseradish in a meat grinder. Horseradish is hard to twist, so we apply a little effort.
Mix the mixture until it has a homogeneous consistency.
To give the vegetables additional taste, add salt and granulated sugar.
Pour in vinegar and vegetable oil, which will become an ideal preservative for vegetables. Mix a couple more times.
Place the seasoning in clean, sterilized jars and pour oil on top to form a protective layer to extend shelf life.
Seal with lids and place in the refrigerator or cellar, where it is cool and dark.

This is how the horseradish turned out, it is a hundred times tastier and more aromatic than store-bought horseradish in jars.

Korean green tomato salad for the winter - a simple and quick recipe

Now I will show you this simple, quick and very tasty recipe in all the details!

List of ingredients:

Tomatoes – 1.2 kg.
Onions – 1-2 heads
Greens to taste (dill, cilantro, basil, parsley) - take more of it
Bell pepper – 3-4 pcs.
Garlic – 1 head
Hot pepper – 1 pod
Coarse salt without additives – 3 tbsp. with a mound
Granulated sugar – 5 tbsp. with a mound
Water – 1200 ml.
Vinegar 9% - 100 ml.

The output is approximately 3 cans of 1 liter each.

Step-by-step cooking process:

Step 1. Take tomatoes either green or brown, slightly unripe. The main thing is that they are plump, not meaty inside.

We wash them under running water and lightly dry them with a towel after the “shower”. We cut off the top of each fruit where the stalk was attached. Then we cut it into 2 parts, after which we turn the halves into beautiful, neat slices.

After cutting, put them in a spacious bowl or large salad bowl.

Step 2. Peel the onions. We will chop it into thin half rings

If the heads are very large, you can even chop them into quarter rings - this point is not particularly important. The main thing is that the straws are not too thick, but not transparent either.

Step 3. Remove seeds from sweet bell peppers. We wash it inside and out. The white soft membranes that secured the seed box also need to be removed. We cut the juicy walls into neat straws of medium thickness.

Step 4. Wash the hot pepper pod and cut it into 2 parts. Let's chop it into half rings.

Don't forget to wash your hands and knife with soap and water after eating chili. If you then want to scratch your nose or eye with an unwashed hand, you will remember this for a long time!

Take more greens. In this case, we took a medium bunch of dill, basil, parsley and cilantro. We wash it, shake off drops of water and chop it finely.

Step 5. Now we combine everything that we have prepared above in one bowl with tomatoes - both types of peppers, onions and herbs. We peel the garlic and send it here through a press. If desired, you can finely chop it with a knife or grate it.

Mix all these ingredients very thoroughly so that all components are evenly distributed among each other. Leave for 5-10 minutes to allow some juice to release.

In the meantime, let's wash the jars with lids. It is not at all necessary to sterilize them - the main thing is to wash them thoroughly.

Step 6. Place the salad in the prepared container, quite tightly.

Let's prepare the marinade. For this portion of food we will need about 1200 ml. water. Place it on the stove and bring to a boil. Then add salt and granulated sugar and stir until the grains of sand are completely dispersed. After this, boil for 3 minutes.

Pour vinegar into the liquid, stir and keep on the stove for another 30 seconds. Then turn off the heat.

Step 7. Pour boiling brine, just removed from the stove, into all our glass containers, filling them to the very brim. Do this carefully, alternately and in small portions so that the jars do not burst.

Cover with lids, but do not screw them on yet. Otherwise, they may simply be torn off from boiling inside the container.

Line a large pan inside with a towel. We place the jars here and pour in warm water approximately up to the hanger of the glass container. Do not pour any more so that liquid does not get inside when bubbling.

We also cover the pan itself with a lid and place it on the stove. From the moment the water boils, sterilize the liter jars for 20 minutes.

Then screw the lids on tightly and place them upside down. Cover with a blanket or rug on top. Leave in this form until completely cooled for 1-2 days. This “bathhouse” will serve as additional sterilization of the workpiece.

Source - https://www.youtube.com/watch?v=ABe2F-_oKe0

After cooling, this preservation can be stored even at room temperature. The main thing is to keep it in a dark place, away from sunlight.

Green tomato salad with garlic

2 kg green tomatoes,
4 onions,
3-4 cloves of garlic,
2 tablespoons salt.

Marinade:

1/2 l water
1 cup 9% vinegar
3/4 cup sugar
Add to each jar: 1 bay leaf, 2 peas each of allspice and black pepper.

Wash the tomatoes and chop into slices.
Cut the onion and garlic into small slices, add salt, mix everything.
After 1-2 hours, drain the resulting juice.
Prepare the brine and pour the hot salad over it.
Add bay leaf, black and allspice to washed, clean jars and fill with salad. Carefully wipe the edges of the jars and screw on the lids.
Sterilize small jars for 15 minutes, large jars for 20 from the moment of boiling.