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 the size, it is better to give preference to medium or small green tomatoes, but not like cherry. 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. 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 small 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. Supplementing them with a winter meal (rice, pasta, potatoes, meat dishes), you will definitely remember summer. The combination of available products in the recipe gives an 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.
• Wash the pepper, remove seeds and stems, chop 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” is a 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 adds to the preparation 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.

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

But you can add not just tomatoes, but the whole salad at once. This turns out to be richer in taste and vitamins. A jar of this salad will complement both everyday and festive table cold winter. And sometimes the bookmarks are so tasty that they are eaten before winter.

General cooking principles

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

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

Green tomato salad for the winter “Delicious”

Cooking time

calorie content per 100 grams

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

How to cook:

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

Korean variation of salad

The piquancy and special cutting of all salads in Korean allow you to immediately be sure that it will be delicious!

How much time - 1 hour 20 minutes.

What is the calorie content - 49 calories.

How to cook:

1. Place the jars to sterilize;
2. Remove the skin from the carrots and grate it using a grater. Korean salads. As a last resort, cut very thin into strips;
3. Wash the bell pepper, remove its stalk with seeds, cut into strips;
4. Cut the peeled onion into half rings rather thinly;
5. Remove the skins from the garlic and pass it through a press;
6. Chop the hot pepper very finely, without using the seeds;
7. Washed tomatoes without stems must be cut into half rings, not too thin;
8. Mix all these components together and add spices;
9. After this, stir in butter, sugar and vinegar, salt everything;
10. Cover the mixed mass with a lid and leave for about forty minutes;
11. After this, use a spoon to fill the jars with vegetable mass;
12. Cover with a lid and sterilize for about fifteen minutes if the jars are half-liter;
13. After this, roll it up and let it cool slowly in a warm place, after which you can store it in the pantry.

Tip: the amount of hot pepper can be reduced if children also eat the snack.

Green tomato caviar

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

How long is it - 2 hours.

What is the calorie content - 74 calories.

How to cook:

1. Wash all vegetables thoroughly;
2. Remove the skins from the onions and peel the skins from the carrots;
3. Pass all products through a meat grinder: tomatoes without stems, carrots, onions, bell peppers without seeds;
4. Mix the products together and add salt to them, be sure to sugar them;
5. Place the mixture on low heat. Cook for about an hour and a half, stirring occasionally;
6. Ten minutes before the end you need to pour in the oil, pepper, add vinegar, stir;
7. Spoon the caviar into sterilized jars, screw on the lids, and let cool under a blanket;
8. Store in a cool place.

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

Winter salad in a slow cooker

Enough quick option an easy bookmark for the winter that saves all its vitamins and your time.

How long is it - 40 minutes.

What is the calorie content - 52 calories.

How to cook:

1. Wash the tomatoes and cut them into quarters, removing the stems;
2. Peeled carrots must be coarsely grated;
3. Chop the onion with a knife without peeling;
4. Cut the washed pepper into long strips, and its seed pod should be discarded;
5. Mix all these ingredients and transfer to a multicooker bowl;
6. Somewhere in the center you need to place whole pepper Chile;
7. Select the “Extinguishing” mode with a timer no more than twenty minutes;
8. Sprinkle salt and sugar on top, pour in vinegar, oil, you can pepper the whole mass, mix lightly and cover with a lid;
9. Sterilize the jars at this time;
10. After the multicooker beeps, immediately put the caviar into jars, close them and let cool under a towel. Then store in the refrigerator.

Tip: the salad can be eaten immediately; it goes especially well with boiled potatoes.

Georgian salad for the winter

The ideal collection of spices “khmeli-suneli” goes well with almost all dishes, and vegetable ones are no exception.

How long is it - 1 day.

What is the calorie content - 63 calories.

How to cook:

1. Wash the tomatoes and cut them in half, then cut into thin slices. Sprinkle a pinch of salt on top;
2. Cut the peeled onion into thin half rings;
3. Remove the stem from the pepper, remove all the seeds, cut it into thin strips;
4. Finely chop the bitter pepper without seeds;
5. Finely chop the greens with peeled garlic;
6. During this time, the tomatoes should have released their juice, it should be drained, the slices themselves should be squeezed out very carefully, maintaining their shape;
7. Mix them with the rest of the products, add spices, add more salt;
8. Then pour in the oil and vinegar, mix carefully with a spatula again;
9. Transfer to a saucepan and place a weight on top using a plate and a jar of water. Leave for a day;
10. After this, place in small jars and sterilize them for fifteen minutes, close the lids and store in the pantry.

Tip: you don’t have to sterilize the salad, but then you’ll have to store the jars in the refrigerator.

Tomato-cabbage salad

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

What time is it - 14 hours.

What is the calorie content - 38 calories.

How to cook:

1. Wash the tomatoes and cut them into small slices, preferably cutting out the stems;
2. Remove the first two or three leaves from the cabbage, wash the head of cabbage, and chop it quite thinly;
3. Cut the pepper into strips, removing its stem and seeds in advance;
4. Mix everything, add salt and stir again;
5. Place a plate on top and place a jar on it, full of water. Leave the vegetables under this pressure for at least eight hours;
6. The juice that has come out from under the vegetables must be drained;
7. After this, add sugar to the products, pour in vinegar, add a mixture of peppers;
8. Mix everything and put on fire in a saucepan. Simmer for about ten minutes, remembering to stir;
9. Sterilize the jars and pack them tightly vegetable mixture;
10. Then move the containers with the lids on and sterilize them in a saucepan or oven for about twelve minutes, close and store in a cool place.

Tip: if the salad is not sterilized, it can stand in the refrigerator for three months without spoiling.

Almost all bookmarks can be stored indoors, as long as the room temperature never exceeds 20 degrees. In the summer, be sure to put everything in the refrigerator if you don’t have a basement. It is advisable not to store such preparations for longer than a year.

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

It is important not to overcook the tomatoes; you need to handle them carefully. Then they can maintain their firm and crispy texture. In all other preparations similar salads requires a minimum of skills and knowledge. The taste is always amazing! Experiment with spices, add others seasonal vegetables and enjoy the literal jumping vitamins of this mouth-watering salad.

I advise you to start preparing tomatoes for the winter by canning very delicious salads from green tomatoes. 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

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

Take:

• Tomatoes – 2 kg.
• Cucumbers – 2 kg.
• Bell pepper (red for beauty) – 1.5 kg.
• Salt - to taste.
• Dill - a bunch.
• 9% vinegar – dessert spoon 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 lovers of spicy 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.

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

How to make green tomato salad

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

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

Taste ready-made snacks will largely depend on what foods and spices are included in addition to green tomatoes. The more components, the more interesting taste. But many prefer simple salads, preferring that the dominant flavor be determined by green tomatoes rather than other vegetables.

Danube salad

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

Cooking method:

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

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

Green tomato salad with bell pepper

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

Cooking method:

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

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

Green tomato salad with cabbage

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

Cooking method:

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

This salad will appeal to those who love sauerkraut, although it has a peculiar taste.

Green tomato salad with eggplant

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

Cooking method:

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

It turns out in moderation spicy snack, which some call “Cobra” for its appearance, although this name has already been assigned to another green tomato salad, which is made without eggplant, but with garlic and a significant amount of hot pepper.

Salad "Cobra"

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

Cooking method:

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

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

Salad of green tomatoes with apples

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

Cooking method:

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

The salad has a spicy sweet and sour taste.

Green tomato caviar

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

Cooking method:

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

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

For the winter you can prepare the most various salads from green tomatoes. Among them there are hot, sweet and sour, spicy. They all have unique taste and few people are left indifferent.

Green tomatoes are the unripe fruits of the tomatoes we all know. They contain many vitamins and minerals that have a beneficial effect on the human body and improve immunity.

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

Housewives often face questions about how and where to use such a product. Of course, green tomatoes fresh unsuitable for food, but preservation is simply created for them. This article contains delicious and easy-to-prepare recipes starring green tomatoes.

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

Once upon a time, while on a plane, I was amazed to see two elderly ladies opening a jar of homemade preparations and laying out food for a meal. Obviously, you haven’t flown for a long time or you just wanted your own, not a catering one?! However, I was struck not only by the very fact of preparing such an abundant “clearing”, but also by the pungent, delicious smell that emanated from the jars.

None of the passengers remained indifferent, everyone perked up. The female half rushed to ask for the recipe. That's how it is in my arsenal for winter preparations It turned out to be this salad. But cooking the same recipe year after year is boring and uninteresting for me.

Only now, when the frosts began, and there were green tomatoes left in the garden, I remembered again how to preserve them quickly and without special troubles. Maybe for someone my advice will also become such a tasty lifesaver?!

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

Cooking time: 1 hour 0 minutes

Quantity: 1 serving

Ingredients

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

Cooking instructions

Finger-licking green tomatoes for the winter

The “Finger-licking Green Tomatoes” recipe is incredibly appetizing, and it won’t be difficult to make. The calculation of ingredients is made for 3 kilograms of unripe tomatoes.

List of ingredients:

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

Fill:

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

Preparation green tomatoes for the winter "You'll lick your fingers"

1. To pour sugar and salt into the water, stir and wait until they dissolve.
2. Put a couple of bay leaves there, allspice and boil the marinade. After removing from the stove, pour vinegar into the marinade.
3. Take three-liter jars that are sterilized and dry. Put herbs and garlic in them, which must be peeled and cut, and also add oil.
4. Place tomatoes and onions on top. Chop the onion the way you want.
5. If the tomatoes are large enough, cut them into pieces.
6. Fill the jars only with hot marinade!
7. Next, sterilize the container with the workpiece for another 20 minutes.
8. After this time, the jars will be ready for seaming.

Delicious and simple recipe for green tomatoes for the winter

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

List of ingredients:

• Thick-skinned tomatoes.
• Water.

Preparation

1. To prepare, take the tomatoes, wash them and cut them a little larger than for a regular salad.
2. Take jars with a suitable capacity for you. Place tomatoes at the bottom of the jars.
3. Fill the containers with cold water.
4. Next, set them to sterilize for 20 minutes.
5. After this time, roll them up.

This option is very convenient for preparing a salad: just open the jar, drain the water and take out the tomatoes. Add any vegetables, sunflower oil, salt and pepper - and the salad can be served.

Green tomatoes in jars without sterilization

There are often recipes that suggest sterilization already closed cans, but this is not very convenient. Process empty containers for worry-free cooking wonderful dish. Jars can be sterilized by steaming in the classic way, in the oven or in the microwave. I would like to focus on the last option, as the simplest and fastest.

1. Pour a couple of tablespoons of water into a jar and place it in the microwave at maximum power for 2 minutes.
2. If the jar is large and does not fit into the microwave, then place it on its side.
3. After 2 minutes you will take out a hot, sterilized jar.
4. Discard any remaining water, if any, and you can begin canning green tomatoes without further sterilization.

List of ingredients:

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

Preparation

1. First, peel and rinse the vegetables.
2. Cut the tomatoes into equal sized cubes. Follow the same procedure with sweet peppers.
3. Grate the remaining vegetables.
4. After this, put all the ingredients in a saucepan, add oil and boil. Water should be added only when necessary; tomatoes are usually quite juicy and do not require additional liquid.
5. After the future salad boils, add salt, add sugar and vinegar and simmer this whole mixture for some time over low heat.
6. Place the salad in jars while it is hot and roll up.

Delicious stuffed green tomatoes for the winter

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

List of ingredients:

• Green tomatoes – 10 kg.
• Parsley - the more, the better.
• Hot pepper – 6 pods.
• Onions – 6 pcs.
• Carrots – 6 pcs.
• Garlic – 4 heads.
• Dill - the more, the better.
• Water – 6 l.
• Salt – 12 tbsp.

Preparation stuffed green tomatoes

1. Rinse the above ingredients first.
2. Grate the carrots using the side of the grater with the large holes.
3. Cut the onion into slices, finely chop the greens, mix and salt everything.
4. Next, rinse the tomatoes and dry them.
5. Make a neat cut on each, remove the pulp and stuff them with a mixture of prepared vegetables.
6. Place the tomatoes in sterilized jars.
7. Next, prepare the pickling liquid: add salt to the water (for one liter of water you need to use a spoonful of salt), boil for a few minutes and pour it over the tomatoes.
8. Cover the jars with a lid. So they should stay in the room for 3-4 days.
9. After that, put them in the cellar or basement.

How to make pickled green tomatoes

Another delicious, almost gourmet and simple recipe These are pickled green tomatoes.

List of ingredients:

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

Cooking process pickled green tomatoes

1. First of all, take care of the parsley, you need to wash it and chop it.
2. Wash and peel the carrots, then chop into cubes or slices.
3. Peel the garlic.
4. Wash the tomatoes and cut them lengthwise. Fill this pocket with parsley, carrots and one clove of garlic. Stuffed tomatoes Place in sterilized jars, add coarsely chopped onion on top.
5. Pour in boiling water and leave alone for 20 minutes.
6. Pour the water into a separate pan, add the necessary spices and boil for another 15 minutes. While the marinade is boiling, pour regular boiling water into the jars of tomatoes.
7. Remove the marinating liquid from the heat and pour in the vinegar.
8. Drain the boiling water from the jars of tomatoes and pour in the prepared marinade. After that, roll it up. Tip: it’s better to place the jars upside down, cover and cool in this form.

Recipe for green tomato caviar for the winter

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

List of ingredients:

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

Preparation caviar from green tomatoes for the winter

1. Initially, wash all the vegetables and cut them into medium pieces, then put all the ingredients in a blender or grind using a meat grinder.
2. Place the chopped mixture in an enamel bowl. Next add salt and sugar.
3. Place the resulting mixture on low heat and cook for 1.5 hours, always stirring.
4. About 10 minutes before the end of cooking, add black pepper, vegetable oil and vinegar. G
5. Place the finished tomato caviar in a sterilized jar and screw on the lid.
6. Cover with a blanket and leave in the room until completely cool.

Green tomatoes with garlic - a spicy gourmet recipe

One of the favorite salads of gourmets who are partial to spicy food can be a salad of unripe tomatoes in tomato marinade with garlic.

List of ingredients:

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

Preparation

1. At the first stage, rinse the vegetables and parsley.
2. Next, chop the tomatoes, taking into account their size: if they are very large, then into several parts.
3. It is better to cut the peppers into strips, be sure to remove the seeds before doing this.
4. Crush the garlic cloves and finely chop the parsley.
5. Chop the ripe tomatoes as much as possible and place in a large bowl. Pour in vinegar and oil, sweeten and salt.
6. Cook over maximum heat - the mixture should simmer for several minutes.
7. Add chopped vegetables and parsley to the marinade and cook the whole mixture for about 20 minutes, stirring from time to time.
8. Remove the prepared salad from the heat, place in clean and pre-sterilized jars and roll up. Immediately after rolling, turn them upside down and wrap them in something warm until they cool. Then safely store in a cool place.

Pickled green tomatoes for the winter

Pickled tomatoes are incredibly tasty and incredibly simple. They can be made in a barrel, bucket or jar. It all depends on your desires. Ingredients this recipe designed for a three-liter bottle.

List of ingredients:

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

How to cook pickled tomatoes for the winter

1. To ferment unripe tomatoes, add all the ingredients in the order you like best.
2. Fill the bottle with water and close with a nylon cap.
3. Place it in a dark, cool place, and after a couple of months, delicious pickled tomatoes will be ready to eat.

Green tomatoes for the winter in Korean

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

List of ingredients:

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

Preparation

1. First, wash all the ingredients.
2. You can take any greens that suit your taste. Finely chop it together with the garlic, and cut the tomatoes into several parts.
3. Chop the bell pepper into strips and chop the hot pepper into cubes. The quantity should be taken taking into account the wishes for spiciness.
4. Next, combine all the ingredients, stir thoroughly, add salt, sugar, vinegar and vegetable oil.
5. Place in clean, sterilized containers.
6. Cover the jars with simple lids and leave for 12-14 hours. After time, Korean-style tomatoes will be edible.
7. These tomatoes can be stored in a cool, dark place for several months.
8. For longer storage after completing step No. 5, seal the jars and sterilize them for 15 minutes. We recommend taking 1 liter jars. Larger jars take longer to sterilize.

The main criterion when choosing green tomatoes is size. It is best to choose medium-sized tomatoes; they are perfect for culinary processing and creating delicious snacks.

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

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

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

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

You can also use plastic barrels, but it's not entirely environmentally friendly and healthy way. And, of course, you can use time-tested containers - glass jars, liter or three liter. Before preparing the preparations, the jars should be sterilized. It is better to store preserved food in a cool, dark place, for example in a cellar, basement, or pantry.

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

Canned green tomatoes are in great demand in winter. Its preparation takes a lot of time, but it’s not difficult to surprise your loved ones and friends with such snacks.