Salad of brown tomatoes for the winter without sterilization, very tasty - you'll lick your fingers - all about tomatoes

A recipe for a salad of brown tomatoes for the winter without sterilization, very tasty, finger-licking, is the best find for those housewives whose harvest, due to climatic conditions, did not have time to ripen. Brown tomatoes are especially popular in cold regions with early frosts. But even in the warm part of our country, such ingredients for preservation are in great demand. Unripe tomatoes have a characteristic sourness, tart aroma and an optimally dense structure, which allows the vegetables not to lose their shape during heat treatment. In addition, the ready-made vegetable salad in a jar turns out to be surprisingly tasty, absolutely versatile and truly presentable.

Necessary ingredients for preparing tomato salad for the winter without sterilization:

• brown tomatoes - 2.5 kg;
• sweet pepper - 1 kg;
• carrots - 1 kg;
• onions - 1 kg;
• drinking water - 500 ml;
• refined oil - 250 ml;
• granulated sugar - 140 g;
• rock salt - 2 tbsp;
• table vinegar - 200 ml.

Step-by-step recipe with photos of tomato salad in jars for the winter

First, prepare the green tomatoes. Wash 2.5-3 kg of unripe tomatoes in cold water, cut off the attachment points of the stalk and cut the fruit into slices.

Rinse the sweet bell peppers, remove the tails and cores with seeds. Cut the pulp of the peppers into strips.

Remove the fresh onions from the husks and coarsely chop them into half rings. This will allow the onion to soften during cooking without losing its shape.

Peel the young carrots from the outer skin and chop them on a Korean salad grater.

Boil half a liter of clean drinking water in a deep enamel bowl or saucepan. Dissolve granulated sugar and salt in boiling liquid. Send vegetable oil there too.

Carefully lower all the vegetables into the bubbling tomato and pepper salad dressing. Stir the contents of the vessel and leave until it boils. Simmer the tomato preparation for at least 15 minutes over low heat under the lid.

After a quarter of an hour, pour the required amount of vinegar into the salad and keep the pan on the fire for another 3-5 minutes. Stir the vegetable mixture thoroughly before turning off the burner.

Fill dry sterile jars to the top with hot brown tomato salad. Roll up winter snacks under metal lids using a mechanical or automatic key.

Store canned tomatoes with peppers, onions and carrots in any dry, dark corner. Serve the preparation as an appetizer, a cold (or warm) salad, or a light side dish for meat or fish.

Green tomato salad for the winter - 6 step-by-step recipes

How to prepare green tomato salad for the winter

Another problem that many housewives face is the inability to get tomatoes to be completely ripe. In addition, very often gardeners try to save the harvest by picking the fruits when they are green.

Some of them can sit and ripen in a dark room, but if there are a lot of vegetables and there is a threat of rotting, then it is better to process them by preparing a delicious recipe using green tomatoes.

Ingredients:

• Green tomatoes – 1.5 kg.
• Onions – 0.7 kg.
• Carrots – 0.7 kg.
• Bell pepper (sweet) – 3 pcs.
• Vinegar – 150 ml 9%.
• Sugar – 150 gr.
• Salt – 50 gr.
• Vegetable oil – 150 ml.

As you can see from the list of products, nothing exotic or super expensive is needed to prepare this salad. Almost all vegetables can be grown in your own garden (including bell peppers, if you have a greenhouse).

Algorithm of actions:

1. The cooking process begins with vegetables; as always, peel them. Then rinse very carefully so that not even the smallest grains of sand remain, because they can be clearly felt when tasting the salad later.
2. The next step is slicing; each vegetable in this recipe uses its own method. Cut green tomatoes into 2-4 parts depending on the size of the fruit. Place in a large container where all vegetables will be free.
3. Traditionally, cut the onion into thin rings, separating them. Place in the same container where the tomatoes are placed.
4. Next in line are sweet bell peppers, cut them into thin long strips and add to the tomatoes and onions.
5. Last in line is carrots, since they take the longest to cook among vegetables, you need to cut them as thin as possible; it’s even better to use a grater with large holes.
6. Now the vegetables need to be salted according to the norm. Press lightly. Leave for 3-4 hours so that they release the so-called juice or marinade (although in the literal sense the resulting liquid cannot be considered either juice or marinade).
7. Now you need to move on to the final stage. Drain the “juice”, add vegetable oil and granulated sugar to it. Mix well. Boil.
8. Pour over vegetables. Simmer for half an hour.
9. 20-25 minutes after the start of stewing, add vinegar (if you add it immediately, it will evaporate during the stewing process).
10. The final point is to place the salad in sterilized glass containers. Seal with the same sterilized lids (tin).
11. Wrap in a warm blanket for additional sterilization.

So the green tomatoes came in handy, the salad is very tasty both on its own and as a side dish for meat or fish. The video recipe suggests preparing a green tomato salad that does not need to be cooked at all. True, such a preparation should be stored strictly in the refrigerator or basement.

A very tasty salad of brown tomatoes. Recipe with photo

This salad can be stored well in the refrigerator for 2-3 days. This makes its taste even richer, but it’s unlikely to last that long.

Ingredients:

• 500 grams of brown tomatoes
• 1 tbsp. spoon of vegetable oil
• 1 tbsp. spoon of apple cider vinegar (I used 3%)
• 1 tbsp. spoon of sugar
• 0.5 teaspoon salt
• 2 cloves garlic
• Parsley

Sweet bell pepper, optional (but you can do without it)

Step-by-step and step-by-step cooking process with photos:

I had tomatoes stored in my room, and they turned from green to brown, so I decided to make a delicious salad from them. Now, you can still buy brown and even green tomatoes at the market.

A simple recipe for a delicious tomato salad with onions and vegetable oil

Lecho lovers will definitely appreciate this preparation. The list of products is narrow. But you don't need much for taste. The vegetables go well together both in taste and appearance. Very beautiful, juicy salad.

Ingredients:

• 300 g peeled carrots
• Half a glass of sugar
• 2 kg tomatoes (preferably overripe)
• Half a glass of unscented oil
• 300 g onions
• Full tablespoon of salt
• 2 kg peeled sweet peppers

Preparation:

It is best to take vegetables that are sweet and overripe. We will make puree from them. First we wash them, then dry them and cut them. Cut off the crust from the stalk and pass through a meat grinder. Some people prefer to peel them first. But this is optional.

Pour into a saucepan with a thick bottom. Add sugar and salt, stir. Place on the stove and wait for it to boil. In the meantime, let's prepare the rest of the vegetables.

Heat a quarter of the prepared amount of oil on the stove. Cut the carrots into large strips and lightly fry them. Then immediately transfer it to the tomato mass, stir

Interesting: Grape compote for the winter - recipes for a 3 liter jar

Pour the remaining oil into the same frying pan. Heat and fry the chopped onion. Fry until golden brown, and then transfer everything, along with the oil, to the boil. Stir the vegetables, after boiling, simmer over medium heat for 10 minutes

We clean the peppers from the seed core. Cut into strips and send here to stew. If the entire quantity is not included at once, you can add it in parts. When one part is cooked a little, it will decrease in size. Then you can add another one. Simmer together after boiling for 20 minutes

During this time, we will prepare sterile jars with lids. Immediately distribute the mixture tightly over them and twist tightly

They need to cool down before storing them in the basement. If you have a little of this lecho left to try, you can eat it immediately after cooling or even hot. Bon appetit!

Green tomatoes stuffed with parsley and garlic video recipe

Tomatoes contain many beneficial substances, both raw and processed. Delicious sauces are prepared from tomatoes, added to soups, pasta and other dishes, and tomato salads can also be preserved for the winter, recipes for which we offer you. It is very convenient to stock up on such tasty preparations during the vegetable harvest season, so that you can then eat them throughout the year.

To make the dish tasty and healthy, it is important to choose high-quality tomatoes. First of all, the fruits must be ripe. When a tomato is ripe, it falls off the branch on its own, so it is better to buy tomatoes without a stalk . The color of the fruit should be rich and uniform, without greenish spots. Taste and aroma largely depend on the variety.

A tomato with a rich taste, as a rule, also has a stronger characteristic tomato smell. If the fruit is elastic, but not hard and there is a trace left on it when pressed with a finger, this indicates a large amount of nitrates. It is better to refrain from such a purchase.

Also, avoid purchasing tomatoes with noticeable gray or black spots, white spots, cracks or rot.

Canning vegetables must follow all the rules. This is important not only for making the salad tasty, but also for the safety of consuming the finished product. Poor quality products can cause a dangerous disease - botulism. To avoid risks, you must adhere to the recommendations regarding heat treatment of vegetables indicated in the recipes. You also need to thoroughly wash and sterilize the jars and lids that are used to preserve the prepared dish (you can read more about this here).

Winter salad of brown tomatoes

When cold weather sets in, and there are still unripe tomatoes in the garden, the question arises - how to cook something tasty from them. It is not recommended to consume such fruits fresh, since they contain solanine, but when canned, unripe tomatoes lose their harmful properties, and the salad they make is to die for.

Cooking time: 1.5-2 hours Number of servings/volume: 4-4.5 l

Ingredients:

• brown or green tomato (5 kg);
• bell pepper (7-8 pcs.);
• hot pepper (2 pcs.);
• garlic (2 heads);
• dill (1 bunch);
• water (2 l);
• table vinegar, 9% (70-100 ml);
• sugar (200 g);
• rock salt (100 g);
• bay leaf (1 piece per liter jar);
• peppercorns (4-5 pieces per liter jar).

Preparation:

1. Wash the tomatoes, remove the stems, cut into 4-6 pieces.
2. Wash the bell pepper, remove seeds, and chop finely.
3. Wash the hot peppers, trim off the tails and chop finely.
4. Peel the garlic and pass through a press.
5. Wash the dill and dry with a napkin. Grind.
6. Mix peppers, garlic and dill in a deep container.
7. Place bay leaves and peppercorns at the bottom of sterilized jars.
8. Layer the tomato slices, alternating them with a mixture of peppers, garlic and dill.
9. Boil water in a saucepan. Add salt, sugar and vinegar. Stir until the spices are completely dissolved.
10. Pour marinade into jars of tomatoes and cover with lids.
11. Place a towel or piece of cloth on the bottom of the pan. Place the jars. Pour hot water into the pan up to the level of the hangers of the jars. Put on fire. Sterilize for 20 minutes.
12. Remove from heat and remove jars from pan. Roll up. Turn it upside down, wrap it in a blanket and leave it for a day.

Korean tomato salad for the winter

It’s hard to say which Korean salad recipe is the most delicious, but this one is definitely one of them. During the cold season, such a snack will give you a pleasant feeling of warmth due to its sharp taste.

Preparation time: 1 hour Number of servings/volume: 1 l

Ingredients:

• tomato (1 kg);
• bell pepper (2 pcs.);
• carrots (2 pcs.);
• garlic (4 cloves);
• dill/parsley/cilantro/other fresh herbs (1 bunch);
• vegetable oil (100 ml);
• table vinegar, 9% (20-30 ml);
• sugar (1.5 tbsp);
• rock salt (1 tbsp).

Preparation:

1. Wash the tomatoes, remove the stems. Cut into quarters.
2. Wash and peel the peppers. Cut into strips.
3. Wash the carrots, peel them, grate them using a Korean carrot grater or a coarse grater.
4. Peel the garlic and pass through a press.
5. Wash the greens, dry with a napkin, and chop.
6. Mix the prepared ingredients in a deep container. Add vinegar, salt and sugar. Mix again. Divide the salad into jars.
7. Place a towel or piece of cloth on the bottom of the pan. Place the jars of lettuce in the pan. Pour water so that it reaches the hangers of the jars. Place on fire and sterilize for 15 minutes after the water boils.
8. Get out the cans. Roll up. Turn upside down. Wrap in a blanket and leave for a day.

Salad recipe with tomatoes and eggplants

Although the combination of tomatoes and eggplants in one dish seems quite unusual, many housewives who know about the benefits of such a vegetable as eggplant have long included it in the list of winter preparations (Figure 4).

Note: The salad according to the recipe below does not take much effort and time, but in the future it will become a piquant addition to meat and side dishes.

List of products for cooking: 3-4 kg eggplant, 10 sweet peppers, 10 tomatoes, 1 head of garlic, 1 hot pepper, 2 tbsp. l. salt, 200 g of sugar and half a glass of table vinegar (100 ml).

The cooking technology includes the following steps:

1. Peel the washed eggplants, cut into 1.5 cm thick slices, add salt, cover with cold water and place under pressure for 1 hour.
2. Wash sweet and bitter peppers and remove seeds.
3. Peel the garlic and divide into cloves.
4. Blanch the washed tomatoes in boiling water for 1-2 minutes, then remove the skin and pass the pulp through a meat grinder.
5. Salt the tomato mass, add sugar and vinegar, mix.
6. Remove the eggplants from the water, squeeze and add to the tomato puree.
7. Mix the vegetable mass and put on fire.
8. Cook at a low simmer, stirring, for 20 minutes.

Figure 4. Winter appetizer of tomatoes and eggplants.
The hot appetizer should be immediately placed in sterile jars and rolled up. Next, the jars should be turned over and wrapped. After cooling, you can transfer the jars to a permanent storage location.

Spicy tomato salad for the winter

This is a very simple recipe for preparing food for the winter, which tastes amazing. If you prefer dishes that are not too spicy, you can add less chili pepper.

Cooking time: 1 hour Number of servings/volume: 1.5 l

Ingredients:

• tomato (2 kg);
• bell pepper (500 g);
• chili pepper (3 pcs.);
• sugar (1 tbsp);
• rock salt (1.5 tbsp);
• ground paprika (1 tsp).

Preparation:

1. Wash the tomatoes, select the ripest ones (1 kg).
2. Cut ripe tomatoes into halves. Place in a blender bowl and blend until pureed. Squeeze through a colander to remove any remaining skin and seeds.
3. Wash bell peppers and remove seeds.
4. Wash the chili peppers and trim the tails.
5. Place bell peppers and chili peppers in blender bowl. Beat until smooth.
6. Mix pepper with tomato puree.
7. Place the vegetable puree in a saucepan, add salt, sugar and paprika. Put on fire, bring to a boil, cook for 5 minutes.
8. Sterilize jars and lids.
9. Place the remaining tomatoes in boiling water for 30 seconds, then transfer to cold water and remove the skins. Cut the tomatoes into quarters, trimming off the tough spots at the base of the stem. Place the tomatoes in jars so that they occupy 3/4 of the volume.
10. Pour vegetable puree into the jars of tomatoes and cover loosely.
11. Place a towel or piece of cloth on the bottom of the pan. Place the cans of tomatoes in a saucepan, pour hot water up to the hangers. Place on fire and sterilize for 15 minutes after the water boils.
12. Get out the cans. Roll up. Turn upside down. Wrap in a blanket and leave for a day.

The lecho is ready for the winter!

Tomato salad with peppers and zucchini - a very tasty recipe without sterilization

A very easy salad to prepare. It turns out tasty and bright. I recommend you try it!

Ingredients:

• A kilogram of zucchini, already peeled
• 5 large cloves of garlic
• One and a half kilograms of tomatoes
• 4 medium-sized sweet peppers (the more varied the colors, the more beautiful and tastier)
• 100 g sugar
• Tablespoon of vegetable oil
• Tablespoon coarse salt
• Tablespoon 9% vinegar

Preparation:

You can even take zucchini that has been stale. If they have a hard skin, then it needs to be peeled. Remove the core too. Weigh it exactly like this. If the vegetable is young, you can use it whole.

Cut into medium-sized cubes, about one and a half to two centimeters.

We clean the bell peppers from the insides. We cut its walls themselves into cubes of medium thickness, comparable to zucchini and tomatoes.

Chop the washed tomatoes in the same way. Just don’t forget to cut off the crust from the stalk. Place them in a saucepan. Add sugar, add some salt, stir. We put it on fire. As soon as they boil, cook for about 10 minutes, stirring.

Now add pepper and zucchini. Stirring frequently, bring to a boil. Simmer them at medium power from the moment they boil for about 15 minutes. Then press the garlic through here. All that remains is to add vinegar. Stir and simmer for another 15 minutes

Interesting: Cabbage salad for the winter - very tasty salads in jars without sterilization

By the time the salad is ready, sterilized jars with lids should already be waiting for it. Spread it evenly over the prepared container, all the way to the top.

Seal tightly and immediately turn upside down. Cover with warm material and let cool for about 12-15 hours.

The next day (if you cooked the salad in the late afternoon), you can move the jars to the basement for wintering.

Cauliflower in tomato salad with butter for the winter

This recipe will especially appeal to cauliflower lovers. The combination of vegetables gives the snack a rich taste. The salad will be an excellent addition to meat and fish dishes.

Cooking time: 1 hour Number of servings/volume: 2 l

Ingredients:

• tomato (1 kg);
• cauliflower (1.5 kg);
• carrots (200 g);
• bell pepper (1 pc.);
• garlic (1-2 heads);
• dill/parsley (1 bunch);
• vegetable oil (200 ml);
• table vinegar, 9% (150-170 ml);
• sugar (100 g);
• rock salt (50 g).

Preparation:

1. Wash the cabbage and separate into florets. Place the cabbage in a pan of boiling salted water and cook for 5 minutes. Drain in a colander.
2. Wash the tomatoes, cut into pieces and grind in a meat grinder.
3. Wash the carrots, peel them and grate them.
4. Wash, peel and cut the pepper into strips.
5. Wash the greens and dry with a napkin. Finely chop.
6. Place the prepared vegetables in a saucepan. Add herbs, salt, sugar, vinegar and vegetable oil. Boil. Add cauliflower. Cook for 15 minutes over low heat, stirring constantly.
7. Sterilize jars and lids.
8. Place the salad in jars and roll up. Turn it upside down and wrap it in a blanket. Leave for a day.

We also recommend watching the video recipe for salad with cauliflower and tomatoes.

Tomatoes" with onions in jelly for the winter

An interesting recipe in which the marinade acquires a jelly-like consistency due to the addition of gelatin. The appetizer turns out delicious and beautiful. This dish is suitable for both weekdays and the holiday table.

Cooking time: 1-1.5 hours Number of servings/volume: 1 l

Ingredients:

• tomato (700 g);
• onion (1 pc.);
• garlic (2 cloves);
• bay leaf (1 pc.);
• dill seeds (5-10 g/to taste);
• water (600 ml);
• gelatin (20 g);
• table vinegar, 9% (15-20 ml);
• sugar (20 g);
• rock salt (10-15 g);
• peppercorns (5 pcs.).

Preparation:

1. Pour gelatin into a glass of water and leave for 30-40 minutes.
2. Wash the tomatoes and cut into rings 1 cm thick.
3. Wash, peel and chop the onion into rings.
4. Peel the garlic and cut into slices.
5. Sterilize jars and lids.
6. Place bay leaf, pepper, dill seeds and garlic at the bottom of the jar. Place tomato and onion rings alternately.
7. Boil 400 ml of water, add sugar and salt. Stir until they dissolve.
8. Pour the soaked gelatin into the marinade, stir, add vinegar and bring to a boil.
9. Pour marinade into jars of tomatoes.
10. Place a towel or piece of cloth on the bottom of the pan. Place the jars in the pan. Pour in hot water so that it reaches the hangers of the jars. Put on fire, bring to a boil. Sterilize for 15 minutes.
11. Roll up the cans. Turn upside down. Wrap in a blanket and leave for a day.

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