Canning for the winter is a very popular activity for many housewives, because it provides an excellent opportunity to diversify the table with delicious, savory snacks and salads that add bright notes to any meal. Even green tomatoes are used: when prepared, they turn out very tasty. If you don’t believe me, see for yourself by preparing preserved salad recipes for the winter with photos You’ll lick your fingers. Green tomatoes can be prepared in different types: stuffed, whole, chopped in salad.

How to choose the right tomatoes for harvesting for the winter

For soaked, lightly salted, pickled, barrel, salted tomatoes, you need to choose fruits in a store or market with the correct degree of ripening: they should be unripe or brown, and the tomato crumb should be hard and dense. Choose fruits without dents, cracks, or signs of disease. In terms of ripening, all green tomatoes should be the same. There is no need to roll up a variety of colors into a jar, combining brown, red, and pink.

As for size, it is better to give preference to medium or small green tomatoes, but not like cherry ones. Fruits that resemble a plum in shape are suitable because they are small and have a dense structure. When all the green tomatoes have been selected and sorted, they need to be thoroughly rinsed with water several times for wrapping salads for the winter “You’ll lick your fingers.”

What utensils will you need?

During canning, almost everything that is in every housewife’s kitchen can be useful:

1. You will need a special saucepan: it is a wide, thick-bottomed pot with a spout, a strong handle, and the inclined walls of this dish allow liquids to evaporate quickly. The pan must be made of durable stainless steel and have a volume of 9 liters. There are dishes that have markings on the inside to make it convenient to monitor the amount of boiled contents.
2. When canning, you may need large wooden spoons with long handles.
3. It is important to have a thermometer that allows you to determine the moment of readiness and the temperature of the canned products at the time of pouring into jars.
4. Using a slotted spoon you can remove the scale.
5. Measuring containers and spoons will help you correctly determine the proportions of the components.
6. To pour the preparations into jars, jugs made of heat-resistant glass are used, as well as special plastic funnels with a narrow or wide spout.
7. Useful for sterilizing canned food home autoclave or a regular saucepan with a wide bottom and cheesecloth lined on the bottom.
8. Used for canning glass jars With tin lids, having a rubber ring-liner, a manual seaming machine for twisting, “twist-off” lids.

Recipes for delicious finger-licking salads made from green tomatoes

There are many recipes for canning green tomatoes for future use in the form of finger-licking salads. Having tried this preparation once, every housewife is convinced of how wonderful the preservation is. Green tomatoes, like red ones, are salted, pickled, combined with spices and vegetables (herbs, adjika, Korean seasonings, mustard, cloves, hot pepper, horseradish, pasta, apples). Taste canned fruits turn out to be harder and more acidic.

With carrots and onions without sterilization

One way to prepare a finger-licking green salad is without sterilization. This greatly simplifies the canning process and saves time. Carrots in salad add light sweetness, and onions are piquant. To prepare finger-licking green tomatoes for this recipe you will need:

• onion- 1 kg;
• carrots – 1 kg;
• green tomatoes – 3 kg;
• water – 0.5 cups;
• salt – 2 tbsp. l.;
• vinegar 6% - 0.5 cups;
• sugar – 1 glass.

Step by step recipe Finger-licking green tomato salad:

• We wash the tomatoes, let them dry or wipe them with paper towels. Cut into slices Not big size.
• Peel the carrots and chop them on a grater.
• Remove the skins from the onion and cut into thin half rings.
• Place all vegetables in enamel pan, add vegetable oil, water, salt, sugar and leave for a couple of hours.
• After the specified time has passed, put the dishes with vegetables on the fire, bring to a boil, and simmer for 25 minutes over low heat. Pour in vinegar and remove from heat.
• Lay out hot salad in sterilized jars, after which you need to twist it, turn it upside down and wrap it until it cools. Afterwards we transfer it to the cellar for storage.

With cucumbers Danube style

Green tomato and Danube salad – very tasty and unusual blank. By adding it to your winter meal (rice, pasta, potatoes, meat dishes), you will definitely remember summer. Combination available products in the recipe gives original taste. Preparing for the winter preserves the original aroma of vegetables. To prepare the finger-licking green tomato salad you will need:

• bell pepper- 1 kg;
• green tomatoes – 1 kg;
• young cucumbers – 1.4 kg;
• onions – 500 g;
• salt – 2 tbsp. l.;
• vegetable oil – 200 ml;
• vinegar 9% - 50 ml;
• sugar – 5 tbsp. l.;
• hot pepper – 1 pc.

Step by step recipe green tomato salad for the winter Danube style:

• We wash the cucumbers, dry them, cut off the ends, and chop them into halves of circles.
• We wash the bell pepper, remove seeds and stems, and cut into strips.
• Wash the hot pepper, remove the stem and seeds, and finely chop.
• Wash the tomatoes and cut into slices.
• Peel the onion, soak in cold water for 20 minutes, cut into thin half rings.
• We transfer all the vegetables into an enamel pan, pour in vinegar, oil, add sugar and salt. Stir with a wooden spoon and place on low heat. When the salad boils, cook for 5 minutes.
• Place the salad in sterilized jars, tamping down slightly. Roll up the pieces, turn them over, and wrap them until they cool. Then we store it in a cool place.

Korean in banks

Finger-licking green tomato salad in Korean is one of the quick, tasty preparations for the winter. Vegetables are marinated in own juice with the addition of various spices, making the dish moderately spicy and piquant. If you wish, you can supplement the recipe with hot pepper. We will need:

• bell pepper – 2 pcs.;
• green tomatoes – 1 kg;
• vinegar 9% – 50 ml;
• garlic – 4 cloves;
• sugar – 50 g;
• vegetable oil – 50 ml;
• red ground pepper– 0.5 tsp;
• salt – 1 tbsp. l.;
• parsley - to taste.

Step-by-step recipe for making Korean-style green tomato salad with photos:

• Wash the greens, dry them, and chop finely.
• Wash the tomatoes and cut into slices.
• Remove the peel from the garlic and chop it with a knife.
• We wash the pepper, remove seeds and stems, and chop into small cubes.
• We wash the canning jars and lids.
• Place peppers, green tomatoes, garlic, parsley into a bowl, add sugar, salt, and ground red pepper. Pour in vinegar, vegetable oil, stir.
• Place the salad in jars, close and leave in the refrigerator for 8 hours. After this, the snack is ready for consumption or storage until winter.

Winter Flower-seven-flowered with vinegar

Salad of green tomatoes for the winter “Tsvetik-Semitsvetik” is a simple and tasty autumn appetizer. The preparation in jars is very bright, reminiscent of warm summer day. The salad comes out very aromatic, with a slight hint of sourness and rich taste. To prepare you will need:

• Bell pepper- 1 kg;
• green tomatoes – 2 kg;
• carrots – 1 kg;
• onions – 1 kg;
• vinegar 9% – 250 ml;
• water – 500 ml;
• sugar – 160 g;
• salt – 3 tbsp. l.;
• vegetable oil – 250 ml.

Step-by-step recipe for green tomato salad “Tsvetik-Semitsvetik”:

• We wash and peel all vegetables. We cut the tomatoes into slices, the peppers into strips, the onions into half rings, and chop the carrots on a grater.
• Pour water, oil into the pan, add salt and sugar. Put on the fire, after boiling, add the vegetables. When boiling again, cover with a lid and simmer for 10 minutes. Add vinegar and remove from heat.
• Place the salad in sterilized jars, roll up, and wrap until cool. We store it in a cellar or pantry.

Watercolor without vinegar

Green tomato salad “Watercolor” – simple winter preparation. Its taste is distinguished by its combination light sweetness and sourness, that's why it's successful spicy extras for any winter feast. To prepare you will need:

• onions – 500 g;
• green tomatoes – 2 kg;
• garlic – 2 heads;
• carrots – 500 g;
• bell pepper – 500 g;
• greens – 1 bunch;
• salt – 3 tbsp. l.;
• vegetable oil – 1 cup;
• sugar – 0.5 cups.

Step-by-step recipe for “Watercolor” salad with photos:

• We wash and peel all vegetables. Cut the tomatoes into slices.
• Cut the pepper into thin half rings and place in a bowl with the green tomatoes.
• Cut the carrots into thin slices.
• Cut the onion into half rings.
• Chop the garlic and herbs.
• Mix the vegetables and leave for 6 hours. Then add salt, sugar, and hot oil.
• Mix the salad thoroughly, put it in jars, and sterilize for 15 minutes. We roll up the blanks, turn them over, and wrap them. When the preservation has cooled completely, put it in the cellar.

Hunting

"Hunter's" salad - quick and delicious preparation in winter, judging by the reviews of housewives. The beauty of the recipe is that you can vary the number of components at your own discretion, each time getting new taste. Remember that you need to add more salt so that when tasting, the salad seems a little over-salted. Don't worry, when you open it in winter, it will get the right taste. We will need:

• cucumbers – 200 g;
• green tomatoes – 200 g;
• bell pepper – 200 g;
• white cabbage – 200 g;
• onion – 1 pc.;
• carrots – 100 g;
• salt - to taste;
• dill and parsley - 1 sprig each;
• garlic – 1 clove;
• vinegar essence– 0.5 tbsp. l. for 1 liter jar;
• vegetable oil – 2 tbsp. l.

Step-by-step recipe for finger-licking green tomato salad with photos:

• We wash and peel the vegetables. Cut the carrots into strips, onions, peppers into small cubes, cucumbers into strips, tomatoes into cubes, finely shred the cabbage. Place all vegetables in a bowl.
• Add crushed garlic and salt to the vegetables and leave until juice forms. Place on the fire and heat without letting it boil. Pour in vinegar, oil and turn off the burner.
• Place the salad in sterilized jars, sterilize the preparations, and roll them up. We wrap the jars and, after cooling, send them to a cool place.

Cobra with garlic and chili pepper

The “Cobra” salad from the “Finger-licking” series with the addition of chili peppers and garlic is suitable for those who like very spicy and fiery snacks. This dish will successfully complement the meat, highlighting the excessive fat content and helping the digestion process. You can vary the amount of garlic and pepper depending on the level of spiciness you prefer. For cooking spicy salad from green tomatoes you will need:

• garlic – 3 heads;
• green tomatoes – 2.5 kg;
• salt – 3 tbsp. l.;
• vinegar – 100 ml;
• chili pepper – 2 pcs.;
• sugar – 3 tbsp. l.

Step by step description hot salad recipe:

• Wash the tomatoes and cut into small slices.
• Wash the pepper, remove the seeds if desired, and cut into slices.
• Chop the garlic; if you wish, you can add some of the garlic to fried. This will add even more flavor to the preparation.
• Mix tomatoes, peppers, garlic, sugar, salt, vinegar. Leave for half an hour to form juice.
• Place the salad in sterilized jars and cover with lids.

Caviar in a slow cooker

Kabachkova and eggplant caviar You won’t surprise your household anymore, but green tomatoes are something new, you’ll just lick your fingers. It tastes just as good traditional types snacks, but distinguished by its piquancy and originality. Instead of vinegar essence, you can use apple or vinegar. We will need:

• onions – 500 g;
• bell pepper – 6 pcs.;
• green tomatoes – 3 kg;
• sugar – 150 g;
• vinegar essence - 3 tbsp. l.;
• vegetable oil – 250 ml;
• mayonnaise – 150 ml;
• carrots – 1 kg;
• salt – 2 tbsp. l.;
• chili pepper – 3 pcs.;
• ground black pepper – 2 tsp.

Step-by-step recipe for preparing green tomatoes in the form of caviar for the winter:

• We wash, peel and grind all the vegetables through a meat grinder along with hot pepper. Transfer the entire mass to a slow cooker, add salt and sugar.
• First you need to fry for a few minutes. Then turn on the stewing mode for an hour and a half, cook, stirring occasionally.
• 15 minutes before the device beeps, add ground black pepper, vinegar, mayonnaise and vegetable oil.
• When the caviar is ready, put it in sterilized jars, roll it up, turn it over and wrap it until it cools.

How to pickle barrel tomatoes with vegetables in adjika

Real cask pickled tomatoes are made in wooden barrel, which is thoroughly washed beforehand, lined plastic bags. If you don't have one, you can use an aluminum bucket or large saucepan. Green tomatoes in adjika with cucumbers – excellent savory snack, which will decorate any meal. For salting we need:

• adjika (ready-made or homemade) – 2.5 l;
• tomatoes – 2 kg;
• dill – 1 bunch;
• cucumbers – 1 kg;
• salt - to taste;
• currant leaves – 5 pcs.;
• cherry leaves – 5 pcs.

Step-by-step recipe for pickling barrel green tomatoes with adjika “You’ll lick your fingers”:

• We select strong fruits and wash them. To the bottom of the barrel, aluminum pan add dill, cherry and currant leaves.
• Place washed cucumbers, alternating with tomatoes. Salt to taste, pour adjika so that it covers the vegetables.
• We put fabric, a wooden circle and a weight on top. After 2 months, the vegetables are ready.

Armenian style with greens

Armenian, Georgian cuisine gave all the housewives many wonderful, delicious dishes. Special attention deserve stuffed green tomatoes, which are considered a very common preserve among our compatriots. The preparation turns out very tasty, piquant, and successfully complements roasts and other meat dishes. We will need:

• garlic – 2 heads;
• green tomatoes – 2 kg;
• dill – 0.5 bunch;
• cilantro – 0.5 bunch;
• celery – 0.5 bunch;
• parsley – 0.5 bunch;
• basil – 0.5 bunch;
• dill umbrellas – 1 bunch;
• celery – 1 bunch;
• hot pepper – 1 pc.;
• sweet red pepper – 1 pc.;
• salt – 2 tbsp. l.;
• water – 1 l.

Step-by-step recipe for stuffed green tomatoes “You'll lick your fingers” in Armenian:

• We wash the tomatoes, make a cut crosswise or not all the way along.
• For the filling, chop half a bunch of celery, basil, cilantro, and parsley. Finely chop the garlic, sweet and hot peppers. Mix all these ingredients, add a tablespoon of salt. This is our filling.
• We stuff the fruits, place them tightly in a jar, placing each layer with dill umbrellas and celery sprigs.
• To make the brine, boil water with 2 tablespoons of salt. Cool, pour in tomatoes. Leave it at room temperature about 4-5 days. Afterwards we close nylon covers, put it in the refrigerator for storage.

Sliced ​​in tomato sauce

Green tomatoes in tomato sauce with the addition of cinnamon - an original, tasty winter preparation, the taste is somewhat reminiscent of lecho due to the presence of juice and pepper. Vegetables need to be strong. Cinnamon gives the product a spicy taste and aroma. We will need:

• tomato juice– 1 l;
• aspirin – 1 tablet per jar;
• sugar – 4 tbsp. l.;
• salt – 3 tsp;
• cinnamon - on the tip of a knife;
• sweet bell pepper – 2 pcs.;
• green tomatoes – 2 kg.

Step-by-step preparation Finger-licking green tomato salad in tomato sauce:

• Place the tomatoes and bell peppers cut into slices into sterilized jars. Fill with boiling water twice, drain the liquid.
• To fill, mix tomato juice, salt, sugar, cinnamon, put on fire, after boiling, cook for 5 minutes.
• We put an aspirin tablet in the jars, fill it with marinade, and roll it up.

Video

Green tomatoes are often used in cooking. Unripe tomatoes make excellent canned food. These can be stuffed, pickled, pickled tomatoes, caviar, or finger-licking salads for the winter. In most cases, they are combined with other vegetables (onions, carrots, sweet and hot peppers), and a variety of spices and seasonings add spiciness, piquancy and aroma to the preparation. In the video below with the recipe for the finger-licking salad, you will learn how to can green tomatoes. The result is a spicy, tasty preparation.

I advise you to start preparing tomatoes for the winter by canning very tasty green tomato salads. I suggest simple recipes, which make amazing snacks. The good thing is that you won’t stop at just one taste of salad, since there are countless options. The blanks are worn beautiful names – Danube salad, Donskoy, Cobra, Okhotnichiy, Georgian, Korean, with rice, tomato paste. And this is not the entire list, since the recipe palette is diverse.

Simple Green Tomato Salad

Not a salad - delicious! My mother used this recipe to preserve the appetizer; in her treasured notebook of preparations for the winter, it is written in first place, considering it the best and simplest.

Take:

• Tomatoes – 2 kg.
• Onion – 500 gr.
• Sweet pepper – 500 gr.
• Garlic – 6 cloves.
• Salt – 1.5 tbsp. spoons.
• Sugar – 1 tbsp. spoon.
• Apple cider vinegar (can be replaced with regular 6% table acid) – 3 large spoons.
• Sunflower oil – 100 ml.
• Citric acid - on the tip of a small spoon.

Step-by-step recipe with photos:

Divide the tomatoes in half and cut into semicircles.

Remove the seeds from the sweet pepper and chop into strips.

Cut the onion into large half rings.

Place in a bowl and sprinkle with salt. Stir well. Take a break for a few hours. I usually start making the preparation in the evening and finish it in the morning.

The vegetables will release a lot of juice overnight. Add sugar and chopped garlic into the bowl. Chop the parsley and preserve it.

Mix the salad well again. And again take a short break, now for an hour.

After the specified time has passed, drain off the excess juice, you can even squeeze the vegetables with your hands and transfer them to another bowl.

Pour in vinegar.

Splash some oil.

Add citric acid. Stir the appetizer one last time.

Fill the jars. Place for sterilization. After boiling, 0.7 liter jars are processed for 25-30 minutes.

Turn over and cool. The next day, check the seal for leaks. Place in winter storage.

Georgian green tomato salad - delicious recipe

Respect Caucasian cuisine? Keep the recipe for Georgian winter salad. Like previous preparations, preparation is carried out without stewing. Recipe instant cooking, after a day you can treat yourself.

• 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:

1. Cut the tomatoes into thin slices, add a tablespoon of salt, stir. Set aside.
2. Cut the onion into half rings, the bell pepper into strips, and chop the chili into small rings. Chop cilantro and garlic.
3. 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.
4. Add salt by adding a teaspoon of salt, add suneli hops. Stir.
5. Pour in the oil and vinegar, stir. Cover with a plate and place pressure on top.
6. Pause cooking for a day. During this time, the vegetables will marinate.
7. Part quick salad set aside to eat immediately. Leave the rest for the winter - put it in jars, sterilize and store in a cool room.

Green tomato and bean salad for the winter

It will be used green beans ripening at the same time as tomatoes. Stewed salad, unlike others, is stored well in an apartment. The appetizer has a spicy, spicy taste that many people love.

Prepare:

• Unripe tomatoes – 5 kg.
• Green beans (green variety) – 5 kg.
• Onion – 1.5 kg.
• Parsley root, greens – total weight – 200 g.
• Carrots - kilogram.
• Sugar – 150 gr.
• Table vinegar – 150 ml.
• Ground hot pepper - a large spoon.
• Black pepper – 20 gr.
• Salt.
• Vegetable oil for frying vegetables.

How to prepare a delicious salad with green beans:

1. Rinse the beans, divide into pieces 3-5 cm long. Blanch in boiling water for 4 minutes. Pour immediately cold water, get rid of excess liquid.
2. Cut the onion into thin half rings and place in the heated oil in a frying pan. Fry until golden brown.
3. Grind the parsley root and carrots in a large-mesh meat grinder. Send to fry in a separate pan.
4. Do the same with tomatoes - finely chop and fry. Combine in a saucepan with onions, carrots and parsley.
5. Add blanched beans and stir.
6. The next step is to add salt and sugar. Stir well and let it boil.
7. Lower the heat and simmer the vegetables for 5 minutes. Pour in vinegar, add spicy spices. Continue simmering for another 1-2 minutes.
8. Turn off the gas. Fill jars with salad. Sterilize 0.5 liter containers for 35-40 minutes.
9. Roll it up under a metal lid and transfer it to the pantry or cellar.

Salad with tomato paste without sterilization - delicious recipe

You will need:

• Green tomatoes – 2 kg.
• Paste – 250 ml.
• Onion – 500 gr.
• Carrots – 1 kg.
• Sugar – 3 spoons.
• Salt - spoon.
• Vegetable oil – 100 ml.
• 9% acetic acid – 2 large spoons.
• Black pepper – a pinch.

We preserve:

1. Cut the tomatoes into thin slices and the onion into half rings.
2. Cut the carrots into strips.
3. Combine everything in a cooking container. Add all other ingredients from the recipe. Stir thoroughly, hold for 2 hours so that the salad releases juice.
4. Place the pan on the stove. Boil, simmer for 20 minutes.
5. Fill sterile jars, screw them on (you can use a screw cap).

How to make a green tomato appetizer with rice

The salad can be used as an independent dish.

You need to prepare:

• Tomatoes – 2 kg.
• Rice - a glass.
• Carrots, bell peppers, onions - 0.5 kg each.
• Salt – 50 gr.
• Vegetable oil - ½ cup.
• Granulated sugar – 100 gr.

Let's prepare a delicious salad:

1. Soak the rice for 1-2 hours.
2. Cut tomatoes and peppers into slices. Coarsely grate the carrots. Divide the onion into rings.
3. Combine vegetables with rice. Season with salt, butter, sugar.
4. Let it simmer. After boiling, cook for 40 minutes over low heat. Check the rice for doneness. Turn off the burner.
5. Distribute among jars and screw.

To the collection of your recipes

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.
• Lenten refined 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:

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

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. By 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 to the 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:

1. 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.
2. 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.
3. 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.
4. Fill pre-sterilized jars. Place in a wide saucepan hot water for sterilization of preserved food.
5. Time heat treatment– 15-20 minutes depending on the volume of the jar.
6. At the same time, shortly before the end of the process, pour vegetable oil into a small saucepan and boil.
7. 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.

Korean salad recipe video

Spicy “Cobra” salad from green tomatoes for the winter

A very tasty salad for fans savory snacks. Prepared without cooking. Many people really like the fact that tomatoes are cut into slices. You can adjust the spiciness yourself by reducing the amount of garlic and hot pepper.

You will need:

• Green tomatoes – 2.5 kg.
• Hot red pepper – 150-200 gr.
• Garlic heads – 3 pcs.
• Vinegar, table – 150 ml.
• Salt – 60 gr.
• Granulated sugar – 60 gr.
• Parsley – 100 gr.

How to prepare the salad:

1. First you have to do a little preparatory work. Cut the tomatoes into not too large slices. Chop the parsley sprigs. Puree the garlic cloves by passing them through a press.
2. Remove the seeds from the peppers and chop very finely.
3. Place vegetables in a large saucepan. Add bulk spices. Stir until they dissolve.
4. Pour in the vinegar and stir the contents again.
5. Place the salad in pre-sterilized jars. Place tightly, trying to fit as much as possible. Fill the jars to the very top; the vegetables will “shrink” during sterilization.
6. Sterilize 1 liter jars with a volume of 0.7 for approximately 20 minutes. After rolling, cool upside down, covering with something warm. Keep refrigerated.

“Hunter” salad with cabbage for the winter

By making a salad according to this recipe you will get a complete snack for any side dish.

Required:

• Tomatoes, bell peppers, fresh cucumbers– 200 gr.
• White cabbage – 300 gr.
• Carrots – 100 gr.
• Large onion.
• Salt - to taste.
• Sunflower oil – 2 tablespoons.
• A clove of garlic.
• Vinegar, table - half a tbsp. spoons.
• Parsley sprigs.

Preparation:

1. Cut as desired as lettuce, carrots, onions, tomatoes, cucumbers, peppers. I advise you to try to make straws; they look more beautiful as a snack. Shred the cabbage.
2. Place in a bowl, add chopped garlic. Salt and leave for about an hour.
3. Heat the workpiece over moderate heat until it boils. At the first sign, add oil and vinegar. Cook for 1-2 minutes, no more. Turn off.

Green tomato salads for the winter

Canning Green Tomatoes great method preserving the harvest for the winter. Today we will present you a selection salad recipes from this vegetable.

Salads closed in winter excellent variety of poor winter menu. During the cold period, when there is a lack of some kind of freshness and variety, because with the onset of cold weather, our table disappears. fresh vegetables and our diet suffers from the constancy of the same dishes from repeated products, and this type of preservation greatly saves housewives and helps to please the family with vegetables from a jar.

Korean green tomatoes for the winter

An excellent salad for those who love vegetables cooked in Korean style. 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 a holiday table menu, it will delight guests, and is ideal as an addition to any dish on the table.

Here you will find the exact and detailed recipe this salad.

Korean green tomato salad

For let's take the preparations the following ingredients:

• Green tomatoes – 1kg;
• Sweet pepper – 3 pieces;
• Chili pepper or Ratunda - 1 piece;
• Garlic – 4-5 large cloves;
• Any greens to taste;
• Sugar – 2 tablespoons;
• Salt – 1 tablespoon;
• Vinegar (9%) – 50 g;
• Refined sunflower oil – 50 g;
• Korean seasoning – 1 pack;
• Hot pepper – you don’t have to add it if you don’t need a spicy dish.

Let's start cooking:

Step 1. Cut clean tomatoes into large slices or slices, maybe smaller if you don’t like large pieces.

Step 2. Remove the core and veins from the pepper, cut into strips, choose the size of the strips yourself as you like.

Step 3. The garlic is peeled and passed through a press; if there is none, you can simply chop it as finely as possible. If you are slicing, before slicing, press the clove with the side of a knife or a tablespoon so that it releases its juice.

Step 4. Cut the greens smaller than for soup.

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

Step 6. Place 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’s warm, then you can send the salad there when it’s already cooler.

The salad does not require any heat treatment.

Bon appetit!

Green tomato salad “Quick appetizer” for the winter

Just a great salad that goes with absolutely all dishes. If there are guests on the doorstep, but the refrigerator is not happy, then this salad will certainly help you out, and the guests will be satisfied. A large number of vegetables will please the family winter cold its diversity.

We'll share this recipe with you... step by step instructions preparation that will be understandable to you.

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 – just a little bit, literally a couple of sprigs;
• Salt - to your taste;
• Vinegar (9%) – 1 dessert spoon;
• Refined sunflower oil – 2 tablespoons.

Let's start cooking:

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

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

Step 2. Cucumbers are cut in the same way as tomatoes so that they are approximately the same size.

Step 3. Cut the carrots with a knife upper layer, it usually gives a bitter taste. Grate using a coarse grater or a Korean carrot grater.

Step 4. Core the pepper and cut it into approximately the same size as tomatoes and cucumbers, this will make it tastier.

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

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

Step 7. Finely chop the garlic. There is no need to pass it through a press.

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

Step 9. Place it on low heat 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.

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

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

Your preparation is ready!

Green tomato salad for the winter “Autumn”

An excellent and inexpensive salad for the winter made from green tomatoes; everything that is left in the garden or is quite affordable to purchase will be used. Perfect for any second dish. 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.

Green tomato salad for winter Autumn

For cooking you will need the following products:

• Green tomatoes – 1 kg;
• Sweet pepper – 0.5 kg;
• Onion – 400 g;
• Carrots – 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, to avoid rush and confusion, it is better to first prepare all the ingredients in different dishes and when everything is prepared, start cooking.

Step 1. The onion is cut fairly large, into half rings.

Step 2. Cut the pepper into larger strips.

Step 3. Grate the carrots 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 thick bottom pan on the fire and pour out the oil.

Step 6. When the oil is hot, put the onion in it and let it release its juice, there is no need to fry it, the salad should not smell like frying.

Step 7. When the onion has released its juice, pour the carrots on top and stir, now let it release the juice.

Step 8. Sprinkle pepper on the carrots and let the juice release as well.

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

Ready! Bon appetit!

Green tomato and celery salad for the winter

If you like celery and salads green tomatoes, then this salad is just for you. The unique combination of tomatoes and celery makes the salad unusual and very tasty. On winter table 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 this with you 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;
• Red sweet 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 placed in one container of a suitable size, which will contain all the products and not clutter the table with unnecessary dishes that will disturb you.

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

Step 2. Core the sweet pepper, cut into strips, not coarsely.

Step 3. Also cut the hot pepper into strips. If you don't like spicy food, then you don't have to put it in.

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

Step 5. The parsley needs to be cut a little larger than you cut it for soups; it should be large, but not in sprigs.

Step 7. Place the salad in the refrigerator for one day, it is advisable to stir the salad occasionally because the juice will drain, the vegetables on the bottom will be more marinated than the top ones, which will slightly spoil the taste due to the uneven marinating of the vegetables.

Step 8. After your salad has been marinated for a day, it must be placed in pre-sterilized jars.

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

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

Your salad is ready!

Garlic salad from green tomatoes for the winter without sterilization

This is a salad for lovers of rich garlic taste. The salad is just perfect for meat dishes. Men love it as a snack. On festive table they will certainly find their fans, your guests will be satisfied. This salad also 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 glass;
• Salt – 1 glass;
• Refined sunflower oil – 1 cup;
• Vinegar (9%) – 1 glass.

Let's start cooking:

For convenience, place all ingredients in one bowl at once.

Step 1. You need to take enough garlic so that when crushed you get a glass. By crushed form we mean fine cutting. There is no need to put it through a press, you just need to cut it 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 to tomatoes and garlic, sunflower oil. Mix everything very thoroughly.

Step 4. Let it sit for 3 hours.

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

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

Enjoy your meal!

Green tomato salad “Assorted” for the winter

Very tasty and unusual salad which contains everyone’s favorite apples, which makes the salad somehow unusually tasty, it will certainly diversify your menu and is perfect for serving to guests at a holiday as an appetizer and addition to all dishes. Even children will surely love it. And it is usually difficult to feed them with such dishes.

We present to you the recipe for this wonderful salad and detailed description its preparations.

Green tomato salad “Assorted” for the winter

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

Step 1. Wash the tomatoes thoroughly and cut into thin slices.

Step 2. Wash the zucchini, trim the tail and cut into slices of the same thickness as the tomatoes. You should take small zucchini, 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, and cut into slices a little thicker than the zucchini and tomato. You can even use large cucumbers, which 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. It tastes best with blocks of sour and hard varieties.

Step 5. Peel the garlic and chop finely. You shouldn't put it through a press.

Step 6. Chop the tarragon greens as finely 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. Place the salad in pre-sterilized jars, roll up the jars, turn them upside down and wrap them in a warm blanket until it cools or just leave it like that until next day. Then immediately drop it into the basement.

Your salad is ready!

Enjoy your meal!

Great( 1 ) Badly( 0 )

Green tomatoes are not at all an offensive fiasco in the cold summer, but a real godsend for those who love to roll up for the winter various salads. Green tomato salads for the winter have long won well-deserved fame in our families. If you have not prepared such salads yet, our recipes and tips will help you prepare delicious salads from green tomatoes for the winter.

In order to prepare green tomato salads for the winter, you will need standard set supplies, vegetables (and, of course, green tomatoes!), a few recipes and a little patience. For cooking salads, a wide pan or basin is best suited, copper is better, but aluminum will also do. Enameled dishes are not suitable for cooking salads; they burn offensively to the bottom, spoiling the taste and aroma of the dish.

If the recipe involves sterilizing jars of salad, you will need a wide saucepan with a towel on the bottom to prevent the jars from bursting when heated.

For preparing salads, you need to use regular rock salt. Not “Extra”, not iodized, the most plain salt. Otherwise, you risk losing all your workpieces.

It's all about the recipes. There are many of them, so our site has selected the most delicious and uncomplicated ones.

Salad with green tomatoes “Danube”

Ingredients:
1 kg green tomatoes,
1 kg sweet pepper,
1.4 kg cucumbers,
500 g onions,
1 hot pepper,
2 tbsp. salt,
5 tbsp. Sahara,
200 ml vegetable oil,
50 ml 9% vinegar.

Preparation:
Prepare and cut the vegetables: tomatoes into slices, cucumbers into half circles or quarter circles, pepper into strips, hot pepper into small cubes, onion into half rings. Place all the vegetables in a saucepan, add salt and sugar, add vegetable oil and vinegar, stir and place on low heat. Stirring constantly, bring to a boil and cook for 5 minutes. Place the hot salad in sterilized jars and roll up. Turn it over onto a blanket, wrap it well and let it cool for 1-2 days.

Sweet and sour salad of green tomatoes, carrots and onions

Ingredients:
3 kg green tomatoes,
1 kg carrots,
1 kg of onion,
1 stack vegetable oil,
½ cup water,
2 tbsp. salt,
1 stack Sahara,
½ cup 6% vinegar.

Preparation:
Cut the tomatoes into slices, grate the carrots on a coarse grater, cut the onion into half rings. Place all the vegetables in a bowl for cooking salads, add salt, sugar, water and vegetable oil, mix and leave for 2-2.5 hours to Vegetable mix let out the juice. Stir a couple of times. Then place the bowl with the salad on the fire, bring to a boil and simmer over low heat for 25 minutes. Place the hot salad in sterilized jars, roll it up, turn it over and wrap it until it cools completely.

There is an opinion that sterilized products are stored much better. If you do not have the opportunity to load all your green tomato salads into cool cellars for the winter, it is better to use the following recipe.

Green tomato salad without vinegar (with sterilization)

Ingredients:
2 kg green tomatoes,
500 g carrots,
500 g onions,
500 g sweet pepper (preferably multi-colored),
2 heads of garlic,
1 bunch of greens,
1 stack vegetable oil,
½ cup Sahara,
3 tbsp. salt.

Preparation:
Cut the tomatoes into circles, sweet peppers and onions into half rings, chop the carrots into thin circles. Finely chop the garlic with a knife and chop the greens. Place all the vegetables and herbs in a bowl, mix and leave for 6-7 hours. Add salt and sugar. Separately, heat the vegetable oil and pour it into the bowl with the vegetables. Mix thoroughly and place in sterilized jars. Cover the jars with boiled lids, place in a wide saucepan, fill with boiling water up to the hangers and put on fire. Sterilize from the moment of boiling for 15 minutes. When the time is up, roll up the jars, turn them over, wrap them and leave until cool.

Salad "Bright"

Ingredients:
2 kg green tomatoes,
1 kg of sweet multi-colored peppers,
1 kg carrots,
1 kg of onion,
500 ml water,
250 ml 9% vinegar,
250 ml vegetable oil,
160 g sugar,
3 tbsp. salt.

Preparation:
Wash, peel and cut all the vegetables: tomatoes into slices, sweet peppers into strips, onions into half rings, grate the carrots on a coarse grater. Combine water, oil, salt and sugar in a saucepan to cook salad. Place on the fire, bring to a boil and add vegetables to the pan. Stir, bring to a boil, cover with a lid, reduce heat and simmer for 10 minutes. After time, add vinegar, mix well and place hot in sterilized jars. Immediately roll up, turn over and wrap until completely cool.

Our collection also includes recipes for fiery salads that will please all lovers of thrills. Seeds from hot pepper You can not remove it to give more bitterness and spiciness to your preparation.

Spicy salad of green tomatoes, garlic and hot peppers

Ingredients:
2-2.5 kg of green tomatoes,
3 large heads of garlic,
2-3 chili peppers,
100 ml table vinegar,
3 tbsp. salt,
3 tbsp. Sahara.

Preparation:
Cut the tomatoes into small slices, pepper into circles, you don’t have to remove the seeds, this will make the appetizer even spicier. Pass the garlic through a press. Combine all ingredients and leave for 30-40 minutes to form juice. Stir, place in sterilized jars so that there is enough juice in each (place in 2-3 jars at once). Roll up the boiled lids. The workpiece should be stored in a cool place.

Green tomato caviar

Ingredients:
3 kg green tomatoes,
1 kg carrots,
500 g onions,
5-7 pods of sweet pepper,
3 pods of hot pepper (to taste),
250 ml vegetable oil,
150 ml mayonnaise,
150 g sugar,
2 tbsp. salt,
2 tsp ground black pepper,
3 tbsp. 70% vinegar.

Preparation:
Pass all vegetables through a meat grinder or chop in food processor or blender. You don't have to remove the seeds from hot peppers. Add salt and sugar to the mixture, stir and put on fire. Bring to a boil, reduce heat and simmer for about an hour. Stir occasionally to prevent burning. When the time is up, add ground pepper, mayonnaise, vegetable oil and vinegar to the vegetable mass, stir and simmer for another 15 minutes. Place in sterilized jars, roll up, turn over, wrap.

And finally - interesting recipe salad in which they combined autumn vegetables and apples.

Salad with green tomatoes “Autumn greetings”

Ingredients:
500 g green tomatoes,
1 kg cucumbers,
500 g apples,
500 g zucchini,
200 g garlic,
100 ml vegetable oil,
50 g sugar,
40 g salt,
100 ml apple cider vinegar.

Preparation:
Cut tomatoes, cucumbers and zucchini into slices or quarters. Cut the apples into slices. Chop the garlic with a knife. Combine all the ingredients in a saucepan for cooking salad, stir and put on fire. Bring, stirring, to a boil, cook for 10 minutes and place in sterilized jars. Roll it up, turn it over, wrap it up.

Try making our green tomato salads for the winter, you definitely won’t regret it!

Happy preparations!

Larisa Shuftaykina

Good afternoon dear friends. Sometimes it happens that at the end of the season there is great amount unripe tomatoes. And looking at this picture, I think that many people’s hearts are bleeding. Well, it’s a shame to leave tomatoes, even green ones, to spoil. How much effort and labor was invested in raising them.

But I hasten to please you, even from green tomatoes you can make an excellent salad for the winter. So not even alone green tomato it won’t go to waste, we’ll put everything into action. You can safely pick green tomatoes from the garden beds and cook them winter salads for the winter. The recipes are truly worthy of your attention and there are some that are simply finger licking good. I think that many have heard about such recipes or perhaps even tried them, but they did not dare to cook them themselves. Now the moment has come and it’s time to prepare delicious salad for the winter from green tomatoes.

At the end summer season There’s already so much prepared that there’s no place to put it, but you don’t have such a salad yet. The salad turns out very tasty. You will especially like it as a pleasant snack. Men will appreciate your efforts at the festive table.

Ingredients.

Green tomatoes 2.5-3 kg.
1 head of garlic. (more can be done if desired)
0.5 cups 9% vinegar.
150 ml. vegetable oil.
125 salt.
125 sugar.

Cooking process.

1. Wash the collected tomatoes thoroughly and sort them for spoilage. Then cut each into 7-8 pieces.
2.Pass the garlic through a press.
3. Place the chopped tomatoes in a saucepan, add garlic, salt, sugar, vinegar and vegetable oil. And mix well. Leave for 20-30 minutes for the vegetables to marinate.
4.After marinating, the salad can be placed in sterilized jars and covered with lids. This salad can also be served immediately as an appetizer at the table.

Incredibly delicious green tomato salad recipe

Bon appetit.

A simple recipe for green tomato salad for the winter

With the arrival of autumn, the marathon of preparing salads and twists does not stop, but simply moves to a new level. In the fall, you can continue to prepare salads from green tomatoes or cook them. In September, some varieties of pears ripen, and you can also make jam from them. But we will talk about green tomato salad.

Ingredients.

3 kg green tomatoes.
1.5 kg. Carrots.
1.5 onions.
300 ml. sunflower oil.
250 ml. table vinegar.
3 tablespoons of salt and the same amount of sugar.
2-3 bay leaves.
A pinch of peppercorns.
Allspice black pepper to taste.

Cooking process.

1.Wash and cut into 7-8 pieces
2. Three carrots on a grater.
3.Chop the onion into small cubes.
4.Place all ingredients in a bowl, add spices, vinegar, sunflower oil. Stir and leave for an hour. Stir every 15-20 minutes.
5.Next divide into jars. Place the jars in a saucepan with warm water, cover with lids and sterilize for 30 minutes.
6.After screwing the lid on tightly, stack the jars upside down and wrap them up. Keep the jars in this position until they cool completely.
7.Afterwards you can transfer it to a cool place for long-term storage.

Green tomato salad recipe without sterilization

The salad is prepared simply and tasty, so in the fall I think you will also need this simple recipe for a quick salad for the winter from green tomatoes.

Ingredients.

Carrots 1 kg.
Onion 1 kg.
Green tomatoes 2.5-3 kg.
Bell pepper 1-1.5 kg.
Salt coarse grind 100 gr.
Sugar 100 gr.
Vegetable oil 250 ml.
Table vinegar 100 ml.

Cooking process.

So let's start preparing the salad.
1. The tomatoes are washed, sorted and everything that might not be to your liking is cut out, namely dark spots and signs of spoilage. After this, cut the tomatoes into circles, and then divide the circles into quarters.
2.Cut the carrots into thin slices.
3.Bell pepper strips. After removing the tails and seeds first.
4.After collecting all the ingredients except vinegar in one large saucepan, mix and leave for 15-20 minutes. This time is needed for the vegetables to release their juice.
5.The next step is to put the pan on the stove and after boiling, cook our salad for 15-20 minutes over low heat.
6. 3 minutes before turning off, pour in vinegar and stir.
Turn off the heat under the pan and carefully place the salad in sterile jars. It is better to take small jars up to 1 liter.
7. This salad stores very well even at room temperature and retains its taste and aroma for a long time. Bon appetit.

Instant spicy green tomato salad for eating

You can also prepare a salad of green tomatoes not for long-term storage, but to serve it when ready. The percentage of spiciness can be adjusted according to your taste preferences.

Ingredients.

Green tomatoes 1 kg.
1 hot pepper.
2-3 bell peppers.
3-4 cloves of garlic.
Half a bunch of parsley and dill.
2 tbsp. spoons of vegetable oil.
2 tbsp. spoons of table vinegar.
2 tbsp. spoons of sugar.
1 tbsp. spoon of salt. (we take coarse salt).
3-5 peas of allspice black pepper for flavor.

Cooking process.

1.Cut the tomatoes into slices.
2.From hot pepper remove seeds and tail.
3.Next you will need to grind the following ingredients in a blender or meat grinder: hot and sweet peppers, garlic, and all the herbs.
4.Pour vegetable oil, salt, sugar, ground peppercorns and vinegar into the resulting slurry. Stir until the salt and sugar are completely dissolved.
5.You can warm it up a little, but then pour in the vinegar after removing it from heating.
6. Pour this dressing over the green tomatoes and mix well. Let it brew for about a day and you can serve.
7.This salad can also be put into jars and closed for the winter. It turns out very unusual and tasty. Bon appetit.

Green tomato and cabbage salad recipe

Ingredients.

Green tomatoes 2 kg.
Cucumbers 2 kg.
Fresh cabbage 1.5 kg.
Sweet pepper 2 kg.
Onion 500 gr.
Garlic 1 head.
Vinegar 100 ml.
vegetable oil 2 tablespoons per 1 liter of prepared salad.
Greens to taste.

Cooking process.

1. Cut the tomatoes into slices.
2. Pepper and carrots in strips.
3.Cut the onion into small cubes.
4. Finely chop the greens and cabbage.
5. Place the chopped ingredients in a saucepan, add salt, sugar, chopped garlic, vegetable oil. 6. Stir and leave at room temperature for 2-3 hours.
7.After the salad has steeped, it will give a lot of juice. We take sterile jars and place the salad in the jars almost to the top, but leave room for the resulting brine.
8.Cover with lids and place in a saucepan with warm water and sterilize the salad for 20-30 minutes. Then we seal the lids tightly using a special key.
9.After cooling, the salad can be transferred to a cool place without sunlight for long-term storage.