Pressed green tomato salad. Green tomatoes

An excellent opportunity for summer residents to use an unripe harvest of tomatoes, and if you don’t have your own garden, then go to the market, green tomatoes are often sold there lately and be sure to prepare this salad. With such a delicious jar, your winter meal will be much more fun.

You can make a very tasty snack from green tomatoes. .

You will need:

green tomatoes 3 kg
carrots 1 kg
onion 1 kg
sugar 200 gr
salt 100 gr
vegetable oil 0.5 liters
vinegar 6% 200 ml

From this quantity of products it will be5 liters of green tomato salad.

Step-by-step photo recipe for making green tomato salad:

These are the milky green tomatoes that are perfect for salad.

Wash and cut into slices.

Place the chopped tomatoes in a large enamel bowl or saucepan with a capacity of 6-7 liters.

Salt the tomatoes (0.5 tbsp salt), stir and leave for 4-6 hours.

During this time, bitterness and excess moisture will come out of the tomatoes. Lightly squeeze the tomatoes with your hands and transfer them to an enamel pan, drain the liquid.

Prepare the remaining vegetables: peel the onions and carrots, remove the seeds from the peppers and cut off the white membranes. Wash everything well.

Cut the vegetables into strips. Carrots can be grated.

Combine tomatoes with vegetables, add salt And sugar.

Pour vegetable oil And vinegar.

Everything is fine stir, bring to a boil and cook for 20 minutes. Stir occasionally.
Advice: cook the salad in an enamel pan with a thick bottom or use a divider if you have a gas stove. You can divide all the ingredients into two parts and cook in two pans.

Place the finished salad in sterilized jars.

Seal the salad jars using a seamer.

Cover the jars with a blanket and leave until completely cool, about a day.

A very tasty winter salad of green tomatoes is a time-tested recipe. It can be stored in sealed jars at room temperature, and once the jar is opened, store it in the refrigerator.

- a very unusual snack.

You will need:

green tomatoes 3 kg
bell pepper (red) 1 kg
carrots 1 kg
onion 1 kg
sugar 200 gr
salt 100 gr
vegetable oil 0.5 liters
vinegar 6% 200 ml

From this amount of products you will get 5 liters of the finished product.

Wash the tomatoes and cut into slices, place in a large enamel bowl or pan with a capacity of 6-7 liters. Salt the tomatoes (0.5 tbsp salt), stir and leave for 4-6 hours. During this time, the tomatoes will release bitterness and excess moisture, which must be drained.
Peel the onions and carrots, remove the seeds from the peppers and cut off the white membranes. Cut the vegetables into strips.
Combine tomatoes with vegetables, add salt, sugar, vegetable oil and vinegar. Mix everything well, bring to a boil and cook for 20 minutes. Stir occasionally.
Place the finished salad in sterilized jars, close the lids using a seamer and wrap with a blanket until it cools completely.

Green tomato salad can be prepared both for direct consumption and as a preparation for the winter. Unripe fruits give it a special, unique taste.

Green tomatoes - 1 kg
onion - 300 g
red bell pepper - (weight of peeled pepper) 300 g
garlic - 50 g
hot pepper - ½ - 1 pc.
khmeli-suneli, utskho-suneli - 1 tsp each.
cilantro - 1 bunch
9% vinegar (or 5% wine vinegar) - 50 ml (or 90 ml)
sunflower oil - 100 ml
salt 1 tbsp. +1 tsp

I made 1 kg of tomatoes (that’s how many I had left after salting), so it won’t be difficult to calculate for a larger quantity. I got about 2 liters of ready-made salad.

Cut the tomatoes in half and then into thin slices, immediately salt the tomatoes with 1 tsp. salt, and stir in a large container while cutting. While I’m chopping the other ingredients, the tomatoes will be salted and release their juice, then you need to drain it and squeeze it out a little “without fanaticism” so as not to crush the tomatoes.

I cut the onion into thin half rings and the pepper into thin strips. Finely chop the garlic and cilantro.

Add all the chopped vegetables, dry spices, 1 tsp to the squeezed tomatoes. salt with a small pile, mix well. Then pour in vinegar and oil. Put the salad in a saucepan (I made it in a 3-liter can), compact it, cover it with a plate and put a small weight (a jar of water, I put 0.5 liters).

Leave the salad in a warm place for about a day, then you can transfer it to a jar and store it in the refrigerator.

You can try it immediately or a couple of hours after cooling.

Excess salad can be placed in jars, sterilized and sealed.

Recipe 2: delicious green tomato salad with nuts and garlic

Green tomatoes - 3 pieces
Nuts - 200 Grams
Onion - 1 piece
Garlic - 3-4 cloves
Fresh herbs - To taste (parsley, cilantro)
Spices - To taste (fenugreek, hot pepper, coriander, salt)
Vegetable oil - 1 tbsp. spoon
Vinegar - 6 tbsp. spoons
Salt - To taste

Cut the green tomatoes into slices and place in a saucepan. Add 200 ml water, salt, oil and a little vinegar. Bring to a boil and simmer for 10 minutes.

Place the tomatoes in a colander and add coarsely chopped onion.

Pass the nuts and garlic through a meat grinder. Mix the resulting mass with spices, add 4 tbsp. vinegar and stir.

Add the resulting thick paste to the salad and add fresh herbs. Mix and place in the refrigerator for an hour or two. That's it, the green tomato salad is ready!

Recipe 3: how to make green tomato salad with carrots and onions

– green tomatoes - 3 kg
— carrots - 1.5 kg
— onions - 1.5 kg
- salt - 100 g
- sugar - 150 g
- vegetable oil - 300 g
- vinegar 9% - 60 g per 1 liter of juice
- pepper, bay leaf - to taste

Vegetables - green tomatoes, rinse carrots well in cold water, then cut the tomatoes into slices, grate the carrots on a coarse grater. Peel the onion and cut into half rings, you can also rings if it is not large. Place everything in a large enamel pan or basin, sprinkle with salt, mix well (it is better to do this with your hands, not a spoon) and put in a cool place for 10-12 hours, so that the vegetables soften and release juice.

Then the juice that has formed must be poured into another saucepan and measured out in liter jars, i.e., it will once again have to be poured first into a jar, and then into another saucepan - this is necessary in order to find out how much vinegar we need to add (see recipe).

To this juice we add sugar, vegetable oil and vinegar (as much as needed in jars), pepper and bay leaf to taste; if you like it spicy, add more, and if not, then less.

And put the juice on the fire, when it boils you need to pour the boiling water into the vegetables, mix gently and put everything to cook together. Cook the salad for 30-40 minutes.

Prepare the jars in advance; they need to be washed and sterilized. We put the finished hot salad into jars, roll it up, turn it upside down, wrap it in something warm and let it cool in this position. After cooling, the salad of green tomatoes with carrots and onions is ready to eat.

Recipe 4: Green Tomato Salad with Garlic

green tomatoes – 1 kg
garlic – 1-2 cloves
fresh parsley – 20 g
sunflower oil – 1 tbsp. l.
table vinegar - 1 tbsp. l.
sugar – 2 tbsp. l.
pepper mixture – 2-3 g
hot pepper - to taste
salt – 1 tbsp. l.

1. Wash green tomatoes thoroughly under running water, dry, cut out the junction with the stalk. Cut the vegetables into medium-sized slices and place in a bowl.

2. Peel the garlic and chop it (chop it very finely with a knife, pass it through a press or grate it on a fine grater).

3. Wash the parsley, dry it, and finely chop it with a knife.

4. Wash the hot peppers, dry them, remove stems and seeds, chop (pass through a press or finely chop with a knife).

The quantity of this product is at your discretion. If desired, hot pepper can be replaced with ground red pepper or not added at all.
5. Add chopped garlic, hot pepper, sugar, salt, a mixture of peppers and table vinegar to a bowl with tomatoes. Mix the vegetable mixture well until the sugar and salt crystals are completely dissolved.

6. Add sunflower oil and chopped parsley to the salad, mix again, cover the bowl with tomatoes with cling film (or a lid) and place in the refrigerator for 1-2 days. To prepare this salad, it is advisable to use refined sunflower oil.

7. After 1-2 days, remove the bowl of salad from the refrigerator, stir the food, put it in a salad bowl and serve.

To prepare this salad, I recommend using hot red peppers. It is in this case that the food will look brighter and more appetizing. In addition to parsley, you can use any other herbs to your taste, for example, dill or celery. In this case, greens can be added both during the cooking process and immediately before serving.

Recipe 5: making green tomato salad in a slow cooker

Green tomatoes (800 g)
Sweet bell pepper (1 pc.)
Onions (2 pcs.)
Sugar (0.5 tsp)
Table salt (1 teaspoon)
Tomato (1 pc.)
Vegetable oil (2 tbsp)
Carrots (3 pcs.)
Garlic (1 pc.)

It’s delicious, it’s very tasty both cold and freshly prepared, still hot and with bread.

Peel the onion and chop it into small pieces. Pour vegetable oil into the multicooker bowl and add the onion.

Peel the carrots, grate them on a coarse grater, add them to the onions.

Wash the bell pepper and cut into strips.

Peel the garlic and cut into slices; I had a small head, weighing 15 grams. Cook the vegetables for 10 minutes on the “fry” setting.

Wash and cut the tomatoes as desired, and place them in the slow cooker.

Cook on the “stew” mode for 1 hour, add salt and a little sugar. During cooking, the vegetables will release a lot of juice; if you don’t like it, you can evaporate and lightly fry the vegetables using the “fry” mode.

After the time has passed, the salad is ready. Bon appetit!

Recipe 6: Green Tomato and Pepper Salad

1 kg of green tomatoes, you can take slightly pinkish or yellowish ones, but always firm ones, I only had green ones,
1 pod of bitter red pepper,
1 head of garlic,
sugar - 2 table. spoons,
vinegar 9% - 2 tablespoons,
vegetable oil - 2 tablespoons,
salt - 1 tablespoon,
parsley optional.

In a bowl, mix salt, sugar, vegetable oil and vinegar, add finely chopped pepper, garlic, squeezed through a garlic press or also finely chopped. Stir until the salt and sugar dissolve.

Cut tomatoes into slices

put in a bowl with a lid, or in a jar and fill with the resulting mixture,

Mix well, cover with a lid and place in the refrigerator for a day.
Take it out, put it in a salad bowl and sprinkle with parsley. Delicious! It can be stored for a long time, but we eat this amount in 2 days.

Recipe 7: salad of green tomatoes, carrots, garlic

This recipe is eaten as a salad, appetizer, cold or hot and is very tasty. Georgian cuisine.

500 g green tomatoes
carrots-3 pcs
onion - 2 pcs.
vegetable oil-3 tbsp
garlic-5 cloves
hot pepper - 1 piece
parsley, salt, pepper

Cut the onion into half rings, tomatoes into small pieces, carrots into slices, hot pepper finely. Season the vegetables with salt, pepper, add vegetable oil and simmer for 25-30 minutes. At the end add finely chopped garlic and parsley. Let cool.

According to the recipe, all the vegetables are supposed to be stewed at once, without frying, but because... I don’t really like “boiled onions”, I fry them first until golden brown, then add the carrots, lightly frying them and the tomatoes last.
Serve with meat or simply eat with fresh bread.

Recipe 8: Green Tomato and Cucumber Salad

cucumbers – 2 kg;
green tomatoes – 2 kg;
vegetable oil – ½ cup;
sugar – ½ cup;
table vinegar - to taste;
mustard – 1 tbsp;
table salt – 1.5 tbsp;
ground black pepper – ½ tsp;
garlic - 4 cloves.

Wash the vegetables thoroughly and cut into large pieces. Place them in a deep saucepan, add sugar, salt, pepper, mustard and garlic. Pour in table vinegar and vegetable oil. Mix everything and leave for 4-5 hours.

After this time, place the salad in clean, dry jars and send for sterilization. The process takes approximately 15 minutes. Then seal the lids tightly, turn the jars upside down and wrap them in a warm blanket. Leave the preparations in this position for about a day - during this time the salad will have cooled completely and will be ready for storage. Place jars of snacks in a cool, dark place.

Recipe 9: Green Tomato Salad with Cabbage

Green tomato salad is a spicy, sweet and sour appetizer that goes well with meat and potatoes in various forms; it can be served seasoned with unrefined vegetable oil. Apple cider vinegar gently marinates vegetables, maintaining crispness and is not at all harmful compared to table vinegar.

1 kg. green tomatoes (firm, whole fruits)
1 kg. white cabbage
2 large onions
2 sweet peppers
100 g sugar (less possible)
30 g salt
250 ml apple cider vinegar 6%
5-7 peas each of black and allspice

Yield: 1 liter of prepared salad.

Add sugar, apple cider vinegar, black peppercorns and allspice to the vegetable mixture. Place the pan on the fire, bring to a boil and cook for 10 minutes over low heat. Wash glass jars well, sterilize in a hot oven or steam for 10-12 minutes, place the prepared hot mixture in them, compacting well. If storage outside the refrigerator is intended, it is necessary to sterilize half-liter jars in boiling water for 10-12 minutes, liter jars for 15-20, then roll them under iron lids. I cover with a plastic lid, cool at room temperature and put the salad in the refrigerator.

It is very good to serve this salad as an appetizer with boiled potatoes, baked meat or poultry. And a jar of salad can be stored in the refrigerator for up to 3 months.

Recipe 10: quick green tomato salad

I have been preparing green tomato salad using this recipe for about 20 years. The whole family loves it, the salad is very tasty and aromatic, a little reminiscent of stuffed green tomatoes, but easier to prepare. Minimum ingredients, quick preparation and amazing taste!

A quick green tomato salad can be served within an hour or two after preparation. You can store it in the refrigerator for longer than a month; this salad is also suitable for preservation.

green tomatoes - 1.8 kg, completely green, milky ripeness, and brown are suitable;
bell pepper – 4 pieces, red is better, it’s brighter and tastier;
garlic – 2 heads;
hot chili pepper - half of one pod and a whole pod if you like it spicier;
greens – 1 bunch parsley + dill;

For the marinade you will need:
water 1 liter;
vinegar 9% - 100 ml;
salt – 50 ml;
sugar 100 ml.

boil water, add salt, sugar, vinegar, let it boil and remove from heat - the salad marinade is ready!

Wash the tomatoes and cut into small slices.

Add chopped bell pepper, hot pepper, finely chopped herbs and garlic, passed through a garlic press.

Mix everything and place tightly in a 3-liter bottle or liter jars.

One serving of vegetables makes 1 bottle or 3 liter jars of salad.

Pour the marinade over the salad.

Depending on what kind of marinade you use, cold or hot, the taste, speed of preparation of the salad and its shelf life will depend.
If you pour boiling marinade over the salad, then you can treat yourself to it as soon as everything cools down. Of course, it tastes better if you let it sit in the refrigerator for another hour. Store the salad in the refrigerator.
If you want to prepare this salad for the winter. Pour boiling marinade over it and sterilize for 20 minutes. Afterwards, seal the jars. The taste of canned salad will be slightly milder than fresh.
If you pour the salad hot, 60 -80 degrees with marinade, then after everything has cooled, let the salad brew for 8-10 hours at room temperature, and only then put it in the cold. This salad will be crispier than the previous one and its taste will be brighter.
If you pour the marinade that has cooled to room temperature over the salad, then you need to leave it for at least a day, but this salad can be stored in the refrigerator for more than a month.

I usually make a salad from 1.5 or 2 servings of vegetables, divide everything into 3 parts and fill each bottle with marinade at different temperatures. So I have a quick green tomato salad for lunch and dinner. When the first jar is eaten, a well-infused and cooled second jar is on its way. And the third jar can be stored in the refrigerator until you want to enjoy a green tomato salad again.
Serve a quick green tomato salad chilled. Before serving, you can add some fresh herbs and aromatic sunflower oil to the salad, or you can do without it, as you like. Bon appetit!

Winter is already upon us, and the tomatoes that have not yet had time to ripen are still turning green in the gardens. You can’t eat such fresh vegetables because of the presence of solanine in their composition, but getting a luxurious salad from green tomatoes is a wonderful and quickly implementable idea.

Our ancestors have used this method of preserving vegetables since ancient times. Then they knew how to preserve all the valuable substances of green fruits.

Set of required components:

dill inflorescences and herbs - 100 g;
basil, parsley, cilantro, celery - 25 g each;
green tomatoes - 5 kg;
tarragon, savory, marjoram - 10 g each;
leaves of horseradish (rhizome), currant, cherry, laurel and oak - 3 pcs each;
garlic cloves - 1 head;
peppercorns (12 pcs.) and bitter pepper (pod);
coriander and mustard seeds - 5 g each.

Preparing the salad:

For proper salting, we never use a metal pan. Enameled or stainless steel cookware is suitable.
We thoroughly wash the prepared tank, disinfect it, and scald it with boiling water.
We sort out the tomatoes, since the salad should contain only whole, high-quality, well-washed fruits. If we expect to take a sample from the finished product after 2–3 weeks, then we pierce each tomato in several places (with a fork or a needle). For long-term storage this procedure is not required.
Place the spice mixture on the bottom of the pan, then place each green tomato with its “butt” facing up. We fill the dishes in dense rows, rearranging and sprinkling the vegetables with spices.
To prepare the brine, it is advisable to use bottled or spring water. For 1 liter of liquid we take 70 grams of table salt. We boil the composition, cool it, filter it, and pour it over the food.
Cover the dishes with a clean linen and place a plate on top (according to the size of the components of the dish). To prevent the tomatoes from becoming moldy, sprinkle the fabric with mustard powder.

We keep the tank with winter lettuce for 5 days at room temperature, then send it to the basement or cellar.

When the first frost hits, we will temporarily put the plate with pickling outside. See what an amazing snack awaits you!

With cucumbers Danube style

Light green tomatoes are suitable for this salad. The result is an excellent addition to fried or boiled potatoes.

List of components:
onion - 1.4 kg;
tomatoes - 3 kg;
salt - 100 g;
sweet carrots - 1.5 kg;
white sugar - 300 g;
vegetable oil - 300 ml;
peppercorns - 30 pcs.;
table vinegar (9%) - 300 ml;

laurel leaves - 4 pcs.

Cooking sequence:
When all the vegetables are prepared, combine them in a spacious bowl, season with salt and mix thoroughly. Leave in this form for up to 4 hours at room temperature.
After a while, the salad components will release juice. This means it's time to add spices (bay leaves and pepper), vinegar, oil and sugar.
Place the combined products in a saucepan, boil for half an hour, stirring continuously. Next, put the salad in pre-washed jars (0.5 liter capacity), sterilize them in boiling water for 10 minutes, seal them, turn them over and leave them under a terry towel.

Store the cooled snack in a cool room until serving.

Korean green tomato salad for the winter

Experts have long proven that pickles, albeit in small quantities, activate metabolic processes in our bodies.

Therefore, a salad of green tomatoes for the winter should definitely be present in the family cellar.

Grocery list:

bell pepper (with thick walls of pulp) - 6 pcs.;
fresh dill - 1 bunch;
sweet carrots - 2 kg;
horseradish roots (small) - 3 pcs.;
green tomatoes (meaty) - 5 kg;
garlic cloves - 5 pcs.;
laurel leaves - 3 pcs.;
peppercorns - from 6 pcs.

For marinade filling we use:

granulated sugar - 400 g;
regular coarse salt - 160 g;
table vinegar (6%) - 150 ml;
drinking water - 5 l.

Cooking process:

Grate the carrots. We remove the cores from the peppers and cut the fruits into small, thin strips. Finely chop the peeled horseradish and garlic until crumbly. Mix all products well.
We make cross-shaped cuts on the top of each tomato prepared for pickling, fill them with the resulting vegetable mixture and lightly compact the enclosed components.
Pour bottled water into the pan, add salt and granulated sugar. Boil the mixture until the bulk ingredients dissolve. At the end of heating, carefully add vinegar. Be sure to filter the resulting mixture.
At the bottom of the jars we place a laurel leaf and a sprig of dill, as well as peppercorns. Then spread the stuffed tomatoes tightly. Fill them with marinade, carefully seal the containers, turn them over with the lid down, and leave them under the blanket.

We store cooled Korean-style green tomato salads for the winter in the refrigerator or in a room designated for this purpose.

No added vinegar

It is worth noting that not everyone likes winter preparations with the presence of vinegar. For some, such “joys of life” are not available due to health reasons, so we prepare a green tomato salad in a different, healthy way.

Product set:

sweet carrots - 500 g;
onion - 500 g;
tomatoes - 1.5 kg;
bell pepper - 500 g;
sunflower oil - 250 ml;
tomato paste - 250 g;
garlic cloves - 3 pcs.;
salt.

Cooking method:

As always, we diligently wash the green fruits and dry them on a clean cloth. Coarsely grate the peeled carrots, chop the peeled onion into rings, chop the bell pepper (without seeds) into small strips.
All salad components (except tomatoes) can be chopped in a food processor, if the device comes with special attachments.
Everything will take less than 5 minutes!
We cut green tomatoes into halves, quarters or round slices - as you like. Place the tomatoes, onions and carrots in a saucepan, stir and boil, turning on medium heat.
At the very beginning - about five minutes - you will have to stay close to the stove, turning the food over so that it does not burn. Over the next 25 minutes, our delicious ingredients will produce juice and “communicate” with each other.

Now add pieces of pepper, aromatic oil, tomato paste and up to 70 g of salt (to be determined according to taste). Continue cooking for another 5 minutes. At the end of the process, add chopped garlic cloves, mix everything and after 60 seconds put the salad without vinegar into sterilized jars. Seal the dishes tightly.

There is absolutely no excess acid in the resulting snack. It was the peppers and carrots that gave the dish all their natural sweetness.

With garlic and chili pepper

Product set:

Take my word for it - a spicy salad of pickled green tomatoes is in no way inferior to an appetizer made from their red counterparts.
sweet pepper - 3 pcs.;
chili pod;
parsley - a bunch;
garlic cloves - 100 g;

green tomatoes - 2.5 kg.

For the marinade we use:
table vinegar (9%) - 100 ml;
bottled water - 1.3 l;

salt, regular sugar - 60 and 120 g, respectively.

Cooking steps: We remove the stalks and seeds from the sweet peppers. Wash the vegetables and cut them into pieces. Remove the peel from the garlic cloves and rinse them together with the chili pods with water. To avoid getting burned, wear gloves.
For lovers of spicy food, the amount of hot pepper can be increased if desired. Grind the prepared vegetables using a blender or meat grinder.
We also subject green tomatoes to thorough “water procedures”, dry them on a clean towel and divide them into quarters or halves. In this case, be sure to cut out the places where the stalk was.
Place the marinade ingredients in a saucepan and boil until the bulk mixture dissolves.
Place green tomatoes in sterilized jars. We do this as tightly as possible and pour the prepared marinade over the vegetables, filling the containers up to the threads on the necks.
At the last stage, we sterilize the preparations, roll up the jars tightly, then turn them over, wrap them in a small blanket and leave them until they cool completely.

We are provided with an extremely spicy, tasty and aromatic snack for the winter.

Quick green tomato and cabbage salad

If the name of a recipe contains the word “quick”, this does not at all indicate that the prepared dish is inferior. On the contrary, the vitamin composition of such food is at the highest level!

Grocery list:

white cabbage - 500 g;
sweet pepper - 2 pcs.;
onions - 2 heads;
tomatoes - 500 g;
regular sugar - up to 100 g;
peppercorns - from 6 pcs.;
apple cider vinegar (6%) - 250 ml.

Cooking process:

To obtain a quality product, we choose strong and whole tomatoes. Place the washed fruits on a clean cloth to drain off excess liquid. Cut the prepared vegetables into small slices.
We cut the head of cabbage into quarters, finely chop it with a sharp knife or do this using a special device.
Chop the peeled onion. We extract the seeds from the peppers and chop the pulp into strips up to 2 cm.
Place the vegetable mixture in an enamel bowl and mix gently, seasoning the food with salt. We place a plate on top on which we place a pressure (a bottle of water). Leave the salad for 12 hours at room temperature.
At the end of the salting, drain the juice released by the vegetables, add vinegar, regular sugar, and peppercorns. Heat the mixture over low heat and boil for 10 minutes from the start of boiling.
Place the salad in jars. Sterilization time depends on the volume of the dishes. Boil one and a half liter containers for up to 15 minutes, two-liter containers - 5 minutes longer.

The prepared snack is perfectly stored in the refrigerator. However, green vegetables are so appetizing that they won’t stay long in such a “public” place.

Armenian style with greens

This magnificent dish literally “touches the soul” with its piquant taste and fiery spiciness. This is an indispensable appetizer at any national feast.

Product composition:

hot pepper - 6 pcs.;
green tomatoes - 2.5 kg;
garlic - 150 g;
fresh herbs (basil, dill, parsley) - a bunch.

Fill:

drinking water - up to 250 ml;
table vinegar - 200 ml;
salt - 150 g.

Cooking method:

Remove the peel from the garlic cloves. Remove the seeds from the pepper pods. Grind food in a home processor.
We sort through the greens and separate out foreign inclusions. Shake off excess liquid from well-washed plants and chop them finely.
Combine the hot component with the green mixture and mix the aromatic mass.
We cut the prepared and dried tomatoes into halves or quarters, fill the sterilized bottles with dense layers of vegetables, sprinkling the fruits with a large amount of the spicy mixture.
Dissolve salt and vinegar in bottled water, pour the resulting brine into the jars, and cover the containers with clean lids.
Sterilize the workpieces for 15 minutes at t=100°C. At the end of the heat treatment, immediately roll up the salad, turn it over, and leave it under the blanket.

We send the cooled snack of salted green tomatoes for winter storage.

It is not known who came up with the idea of making a salad of green tomatoes for the winter, but the taste of this appetizer turned out to be so successful that modern housewives specifically pick tomatoes unripe or buy such tomatoes at the market. You can prepare this salad with the addition of a variety of vegetables, and a more satisfying snack option is prepared with rice.

Preparing a salad from unripe tomatoes is not difficult, but you need to follow certain rules in order for the preparation to be successful.

First of all, you need to choose quality raw materials. Tomatoes suitable for canning must be healthy, reaching marketable size, but not beginning to turn red. You can also use brown tomatoes, but they are already softer, so the taste of the salad will be different.

You need to cut the tomatoes with a very sharp knife, in this case the juice will not leak out, and the pieces will be smooth and beautiful. You can cut tomatoes in different ways - into circles, slices, cubes. The choice of cutting option depends on the recipe.

In addition to the main component, the salad can include various vegetables. It is best to cut them into thin strips; you can use special shredders for slicing.

Salads will be stored in jars that need to be hermetically sealed. These can be screw caps or caps that are rolled up using a special key.

Interesting facts: the largest tomato was grown in the US state of Wisconsin, its weight was almost 3 kilograms.

Spicy green tomato salad with garlic

This is a very simple salad recipe, it is made from green tomatoes with garlic.

1 kg of green tomatoes;
1 tablespoon salt;
1 tablespoon sugar;
70 ml table vinegar (9%);
7 cloves of garlic;
1 chili pepper;
1 bunch of greens.

The tomatoes must be washed, the stem removed and cut into quarters (if the tomatoes are small) or slices if the fruits are larger.

We thoroughly wash the greens in plenty of water, shake off the droplets from the leaves and chop them finely. Chop the peeled garlic into small cubes with a knife or pass through a press.

Add the herbs and garlic to the tomato slices, add vinegar, salt and sugar, mix well and let stand for two hours at room temperature. Then put it in the refrigerator for a day, covering the dish with the salad with a lid. After this, put the salad in clean and dry jars, pour in the juice that was released during pickling. Place the jars in a container for sterilization and keep them in boiling water for 20 minutes (0.5 liter jars). We seal it hermetically.

Advice! If you plan to eat the salad in the near future, then it needs to be kept in the refrigerator for 4 days. After this, you can serve the salad to the table. This preparation is stored in the refrigerator, covered, for 1.5-2 months.

Korean green tomato salad

You can prepare green tomatoes for the winter by making a Korean salad out of them.

1 kg of green tomatoes;
2 bell peppers;
4 cloves of garlic;
50 ml vinegar (9%);
50 ml refined vegetable oil;
50 gr. Sahara;
30 gr. salt;
0.5 teaspoon ground red pepper;
0.5 teaspoon ground coriander;
1 bunch of greens.

Wash vegetables and herbs. We cut the tomatoes into cubes, the pepper into thin strips, and the garlic into small cubes. You can pass the garlic through a press. Chop the greens very finely.

Mix all the vegetables in a deep bowl and add herbs to them, pour in vinegar, spices, sugar, oil and salt. Mix very thoroughly again. Place in the refrigerator for 8 hours to marinate. Then you can put it in clean jars, cover with plastic lids and store in the refrigerator for up to 4 months. You can also sterilize jars of salad in boiling water for 25-30 minutes and close them hermetically; in this case, the preparation can be stored at room temperature.

“Hunter” salad

“Hunter” salad is prepared from a large selection of vegetables, so it has a rich taste.

600 gr. green tomatoes;
600 gr. cucumbers;
900 gr. white cabbage;
300 gr. carrots;
3 onions;
3 cloves of garlic;
1 small bunch of greens;
Salt to taste;
1.5 tablespoons vinegar (9%);
6 tablespoons of vegetable oil.

You should start cooking by preparing the vegetables. All ingredients must be washed, cleaned and washed again with clean water. Finely chop the onion, the carrots can be cut into thin strips or grated. Cut the pepper into cubes or thin strips. Cut the cucumbers into thin half rings, cut the cabbage into thin strips (preferably using a special shredder).

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Place all the prepared vegetables in a large saucepan and add salt to taste. You need to add enough salt so that the salad seems a little salty. Pour in the oil and place the pan on the stove, heat well until it begins to boil. Add garlic and vinegar to the salad. Place the salad in clean jars and sterilize them. Half-liter jars need to be kept in boiling water for 12 minutes, liter jars - 15.

Danube salad of vegetables and green tomatoes

Danube salad is prepared using different combinations of vegetables, but the most piquant taste is with the preparation to which green tomatoes are added.

1.5 kg of green tomatoes;
750 gr. Luke;
750 gr. carrots;
150 ml vinegar (9%);
150 ml refined oil;
150 gr. Sahara;
50 gr. salt;
15 peas of allspice;
2 bay leaves.

Wash all the vegetables clean, peel the onions and carrots, cut out the stalk of the tomatoes. Cut the tomatoes into slices. Chop the onions; they can be cut into cubes or thin halves of rings. The carrots also need to be finely chopped; you can use a grater or a special shredder.

Combine all the vegetables in a saucepan, add salt and sugar, mix everything well and leave for 3-4 hours until the vegetables give juice. Then you will need to pour in vinegar and oil, add spices. Place the pan with the vegetables on the fire and simmer over low heat for about half an hour.

Place the salad in clean half-liter jars. Sterilize the salad in boiling water for 12 minutes. Then you need to seal the jars hermetically, put them on the lids and wrap them well with a thick blanket or other warm thing to ensure slow cooling.

Green tomato salad with rice

Green tomato salad with rice is an excellent side dish or snack.

2 kg of green tomatoes;
500 gr. carrots;
500 gr. Luke;
500 gr. bell pepper;
1 cup rice (it is better to use rice with long grains);
5 level tablespoons;
2 tablespoons salt;
50 ml vinegar (9%);
350 gr. refined oil.

We start with washing and peeling vegetables. We cut the tomatoes into not too thin slices, the onions into halves of rings, the peppers and carrots into thin strips.

Rinse the rice well in cold water, then fill it with warm water (40 degrees) and leave it soaked for 2 hours. Then rinse again and dry, placing on paper towels. Combine dry rice with vegetables, add spices, salt and sugar. You can add your favorite spices to taste.

Place the bowl with the rice-vegetable mixture on the fire. As soon as it boils, reduce the heat greatly and cook for 40 minutes, stirring occasionally so that the vegetables do not burn. At the very end of cooking, add vinegar and stir. Place the hot salad in sterilized jars and immediately cover with boiled lids. We place the sealed jars with the neck down, cover the preservation with a blanket or blanket to ensure the self-sterilization process at high temperature.

Green tomato caviar

Tomato caviar turns out to be very tasty. You can prepare it only from green tomatoes, or you can add pink and red ones to the green ones.

3 kg of tomatoes;
1 kg of sweet pepper;
1 kg carrots;
0.5 kg of onion;
100 gr. Sahara;
1 teaspoon salt;
1 tablespoon vegetable oil;
4 tablespoons table vinegar (9%);
1 teaspoon ground black pepper.

Wash and peel all vegetables thoroughly, cut out the stems of the tomatoes. We cut the vegetables into pieces of arbitrary size and shape, the main thing is that they are convenient to chop in a meat grinder or blender.

Place the chopped vegetables in a saucepan, pour in the oil, add salt and pepper. Taste it and adjust the amount of spices if necessary. Let the mixture sit for a few minutes; when salt is added, the vegetables will begin to release juice. The mass should be quite liquid. If you get a thick mixture, add a little water to it. Place the bowl with the vegetable puree on the fire and cook for 1-1.5 hours, stirring frequently.

A quarter of an hour before readiness, add sugar and vinegar. Pour hot caviar into jars that have been sterilized in advance and have not had time to cool. Immediately roll up and turn over, placing the jars on the lids. Leave to cool, tightly wrapping the jars with a warm blanket.

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Green tomato salad without cooking

Another version of the salad without cooking is prepared with green tomatoes and vegetables.

4.5 kg of tomatoes;
1.5 kg of onion;
1.5 kg carrots;
1.5 kg bell pepper;
0.5 cups of salt;
0.5 cups table vinegar (9%);
1 cup of sugar;
500 ml vegetable oil.

We wash the tomatoes, cut each fruit in half and cut out the stem. Cut into slices 0.7-1.0 cm thick. Place the tomatoes in a bowl, add half the specified amount of salt, mix gently and leave for 3-5 hours. Drain off the juice released from the tomatoes.

Peel and chop the remaining vegetables (peppers, carrots and onions) into strips. If desired, you can chop the onion smaller and grate the carrots. Combine all the vegetables in a spacious bowl. Add the second part of salt, sugar, season with vinegar and refined oil. Mix well.

Place the salad in clean and dry half-liter jars, tamping well. We put the salad in jars, covering them with boiled lids in a large saucepan, at the bottom of which there is a plastic mesh. Pour warm water to the level of the “hangers” of the cans and place on the stove.

Advice! If there is no plastic grill, you can place a towel or clean cloth folded in two or three layers on the bottom of the pan for sterilization.

Bring the water in the pan to a boil and heat the jars for 12 minutes. We take out one at a time and immediately close it tightly. Turn the jar over and place it on the lid.

When all the jars are closed, wrap them warmly so that they cool very slowly.

Spicy green tomato salad

Appetizing spicy vegetable salad with green tomatoes prepared without sterilization

1 kg of tomatoes;
250 gr. carrots;
300 gr. Luke;
200 gr. bell pepper;
5 cloves of garlic;
1 pod of hot pepper (or to taste);
a third of a glass of refined oil;
1 tablespoon vinegar (9%);
1 tablespoon salt;
2-3 tablespoons of sugar.

We thoroughly wash all the vegetable components of our salad. Peel the onions, carrots and peppers and cut into thin strips. Remove the stems from the tomatoes and cut them into slices. Remove the seeds from the hot pepper and finely chop it, chop the garlic using a garlic press or chop it with a knife.

Advice! If you don’t like bell peppers, then you don’t have to put them in this preparation. In this case, you need to increase the number of tomatoes by 200 grams. Moreover, you can take pink or red tomatoes.

Place all the vegetables (except garlic) in a saucepan, sprinkle with salt, spices and sugar and stir. Leave for 20-30 minutes to release the juice.

Advice! When adding spices at the initial stages of preparing the product, add them less than the amount specified in the recipe. Then, when everything is almost ready, you can bring the salad to taste by adding the missing seasonings.

Pour oil into the vegetables and put the pan on the fire, simmer for about 40 minutes, the tomatoes should become soft and their flesh translucent. At the very end, add vinegar and garlic.