Salad of green tomatoes for the winter with onions and carrots. Step by step recipe. Recipes for green tomato salads for the winter: delicious preparations

Almost every year, in addition to a rich harvest of ripe red tomatoes, we harvest an equally rich harvest of green tomatoes - they simply do not have time to ripen, and we have to pick them green. Many years ago, these green tomatoes were put into huge boxes and hidden somewhere under the bed, where they slowly ripened and were used mainly for salads for every day. But one day, while visiting, I had the opportunity to try a delicious green tomato salad. Since then, green tomatoes are no longer stored in boxes in the same quantities, but are successfully preserved for the winter. Today I share with you one of the most delicious recipes- This is a winter salad made from green tomatoes, carrots and onions, and bell peppers. The recipe is not at all labor-intensive: vegetables are chopped, stewed for a while and sealed in jars. Simple, right? How delicious! Even if you don’t have your own garden, I advise you to definitely get at least a couple of kilograms of green tomatoes and roll up a few jars of this delicious, bright salad.

Ingredients:

green tomatoes – 1 kg
carrots – 300 g,
onion – 300 g,
bell pepper – 300 g,
vinegar (essence) – 1.5 tbsp. l.,
salt – 1.5 tbsp. l.,
sugar – 2 tbsp. l.,
vegetable oil – 0.3 tbsp.,
mixture of peppers (pot) – 1 tsp,
bay leaf – 3 pcs.

Yield: 1.3-1.5 liters of salad (depending on the filling density of the jars).

How to prepare green tomato salad for the winter

Wash the green tomatoes, dry them and cut them into small slices, simultaneously getting rid of the stalk. I cut each tomato into 8 slices.

Place all the chopped tomatoes in any convenient container, add 0.5 tbsp. l. salt, mix gently, cover and leave to stand for a couple of hours. During this time, the tomatoes will get rid of the slight bitterness inherent in green vegetables and produce juice, which will be superfluous in the finished salad.

In the meantime, you can prepare the rest of the vegetables for the salad: remove the onion skins, cut out the stalk with seeds and the white veins of the peppers, and peel the carrots using a vegetable peeler.

Chop the onion into thin half rings.

And finally, chop the carrots into long (if possible) strips. The ideal solution would be to use a grater to Korean carrots with medium teeth.

Mix all the prepared vegetables in one pan of a suitable size, with the expectation that the salad will be stewed in it later.

Now drain the released juice from the tomatoes and place them in a saucepan with other vegetables.

Season the salad with salt and sugar, add bay leaves and peppercorns. I used the ready-made “Five Peppers” mixture, but it can be easily replaced with black and allspice peppercorns - 8-10 pieces of each.

Add vegetable oil to the salad and place the saucepan with vegetables on a preheated stove.

Stir the salad and simmer it with the lid closed for 10 minutes, stirring occasionally so that nothing suddenly burns. The tomatoes should change color to a lighter and “warmer” color. Add vinegar to the salad, mix it and remove from the stove.

While the salad is stewing, prepare (sterilize) the jars and lids. Divide the finished salad into jars, pour a little vinegar dressing on top (when stewing, some juice always releases), cover with lids and sterilize for another 10 minutes, then screw on the lids. Next, we wrap the jars of salad, turn them over and leave them in the room until the morning, then you can put them away for storage. You will be able to try the salad within a day, and it can be stored until spring, even at room temperature. After opening the jar, store only in the refrigerator!

Today I offer excellent recipes for preparations - green tomato salad for the winter.

Summer residents are always faced with the question of what to do with those tomatoes that sometimes simply fall off the bush before they are ripe? This is especially true in the fall, when they simply do not have time to ripen.

Today I will try to tell you in detail how to prepare delicious salads from green tomatoes; they turn out no worse than from other vegetables prepared for the winter.

Tomatoes, despite the fact that they are green and unripe, contain many vitamins, micro and macroelements, so they are not only tasty, but also healthy.

So, prepare as much as possible and enjoy the taste of summer on cold winter days.

Recipe for green tomato salad for the winter, without sterilization

Ingredients:

green tomatoes - 2 kg.
carrots - 1 kg.
onion - 1 kg.
garlic - 2 heads
green dill - 100 gr.
parsley - 100 gr.
red pepper - 1/2 tsp.
vegetable oil - 150 ml.
vinegar 9% - 100 ml.
sugar - 5 tbsp. l.
salt - 2.5 tbsp. l.
water - 150 ml.

Preparation:

Wash tomatoes, slices

Grate the peeled carrots on a Korean grater or put them through a food processor.

Finely chop the greens and garlic

Cut the onion into half rings, you can cut it however you like

Combine all vegetables in a large bowl

Pour out salt, sugar, pour in water. Add oil

Place the vegetables on the fire and simmer for 30 minutes.

Add pepper, pour in vinegar, then let simmer for another 3 minutes.

Place the finished salad, preferably in sterilized 1 liter jars, 0.5 ml or 0.75 ml can be used

Immediately close with tightly sterilized lids.

Turn the jars over and leave until completely cool.

Tomato salad with garlic

Necessary:

green tomatoes - 3.6 kg.
vegetable oil – 0.5 tbsp.
sugar – 0.5 tbsp.
salt – 0.5 tbsp.
vinegar 9% - 0.5 tbsp.
chopped garlic – 0.5 tbsp.

Preparation:

Wash the tomatoes and cut them into slices
Pour out the oil
Add salt and sugar
Add vinegar
Add finely grated garlic
Mix thoroughly with your hands, leave to brew for 3 hours, stirring every 20 minutes
The finished salad can be arranged in two ways
In sterile 1 liter jars, cover with sterile lids, place in a pan of boiling water and sterilize for 15 minutes, roll up the lids
Place in sterile 1 L jars, screw on the lids tightly and store in the refrigerator.

Korean winter salad

You will need:

green tomatoes - 2.5 kg.
7 sweet peppers
1 hot pepper
0.5 tbsp. garlic
1 onion
50 gr. salt
125 gr. Sahara
250 ml. vegetable oil
150 ml. vinegar 9%

Preparation:

Pour oil into a large saucepan

Add salt and sugar

Cut the tomatoes into slices into the pan, removing the stems

Cut the pepper in half, remove the seeds, cut into strips

Cut the onion into thin quarters

Hot peppers pass through a meat grinder, garlic through a press

Pour in vinegar, stir, put on fire. Boil for 10 minutes from the start of boiling

Place the finished salad in sterilized jars and cover with sterilized lids.

Tomato snack with tomato paste

We will need:

2 kg. green tomatoes
1 kg. carrots
500 gr. Luke
250 ml. tomato paste
3 tbsp. l. Sahara
1 tbsp. l. salt
1 pinch black peppercorns
100 ml. vegetable oil
2 tbsp. l. vinegar 9%

Preparation:

Wash the tomatoes, cut into thin strips
Cut the onion lengthwise into thin strips
Peel the carrots, cut first into circles, then into thin strips
Mix together pasta, butter, sugar, salt, peppercorns, vinegar until smooth.
Add the filling to the vegetables, mix thoroughly, let stand for 2 hours
Place vegetables in a saucepan and put on fire
Cover with a lid, bring to a boil and simmer for 20 minutes
Place the finished salad in sterilized jars and close tightly with sterilized lids.
Turn the jars over and leave until completely cool.

Winter salad “Hunter” with cabbage

Ingredients:

200 gr. green tomatoes
200 gr. cucumbers
300 gr. cabbage
200 gr. bell pepper
100 gr. carrots
1 onion
1 clove of garlic
sprig of parsley
sprig of dill
1/2 tbsp. l. vinegar (per 1 liter - 8-10 ml)
2 tbsp. l. vegetable oil

Preparation:

Peel the carrots, cut into medium strips
Finely chop the onion
Remove seeds from peppers and cut into medium cubes
Cut tomatoes into medium cubes
Peel the cucumbers and cut into large strips
Finely chop the cabbage
Add chopped garlic. Add salt so that the salad is slightly salty, leave for 1 hour
Place on the fire, heat through without boiling
At the end of heating, add vinegar and oil
Place the salad in sterilized jars and cover with sterilized lids.
Immerse jars in hot water, sterilize 500 ml - 12 minutes, 1 liter - 15 minutes
Roll up the jars, turn them over, wrap them in a warm cloth and leave until completely cool.

Recipe for green tomato appetizer with rice

Necessary:

1 tbsp. rice
2 kg green tomatoes
500 gr. carrots
500 gr. Luke
500 gr. sweet pepper
50 gr. salt
100 gr. Sahara
Vegetable oil 0.5 tbsp.

Preparation:

Soak rice in cold water for 2 hours
Slice tomatoes
Remove seeds from peppers and cut into slices
Peel the carrots and then grate them on a coarse grater
Cut the onion into rings
Mix rice with vegetables, add salt, sugar, butter
Place on the fire and cook for 40 minutes until the rice is done
Place the snack in sterilized jars and cover with sterilized lids

Tomato salad for the winter in Georgian style

Ingredients:

Green tomatoes - 1 kg.
onion - 300 gr.
red bell pepper - 300 gr. (peeled from stalk and seeds)
garlic - 50 gr.
hot pepper - ½ - 1 pc.
hops - suneli - 1 tsp.
utskho - suneli - 1 tsp.
cilantro - bunch
9% vinegar - 50 ml.
sunflower oil - 100 ml.
salt 1.5 tbsp. l.

Preparation:

The output is approximately 2 liters of salad.

Wash all vegetables well and dry
First cut the tomatoes into two halves, and then cut into thin slices
Place in a large bowl, maybe a saucepan, add a tablespoon of salt, mix, leave for a while to salt and release juice
Grind the remaining vegetables - onion into half rings, cut the pepper lengthwise into strips, finely chop the garlic, cilantro
Drain the juice from the tomatoes, squeeze them slightly, but do not crush them, add the rest of the vegetables
Add spices and seasonings, 0.5 tablespoon of salt and mix
We crush the salad, put a plate of smaller diameter on top, bottom up and put pressure (you can use a half-liter jar of water)
Leave in a warm place for a day, then put in sterilized jars3 and set to pasteurize for 15 minutes.
Close with lids, cool and put in a cool place.

By the way, this salad can be put into jars, put in the refrigerator, and after a couple of hours you can already eat

Salad “Colors of Autumn”

This recipe indicates the weight of peeled vegetables, yielding 5 kg of salad

Ingredients:

Green tomatoes - 2 kg.
Onion - 1 kg.
Salt - 2 tbsp. l.
Sugar - 4 tbsp. l.
Vegetable oil - 250 ml.
Sweet bell pepper - 1 kg.
Carrots - 0.5 kg.
Vinegar 9% - tbsp. l.
Water – 0.5 l.

Preparation:

We prepare washed and peeled vegetables - cut the pepper into strips, grate the carrots on a coarse grater, cut the onion into half rings, cut the tomatoes in half, and then cut into slices

Pour into the pan sunflower oil and warm up

Add the onion to the heated oil and sauté over low heat until translucent.

Place the vegetables in the pan, stir, cover with a lid.

Bring to a boil over medium heat, reduce heat and simmer for 5 minutes.

Add salt, sugar, water, bring to a boil, cook for 10 minutes

Add vinegar and cook for another 2 minutes

Place the salad in pre-sterilized jars and roll them up

Turn upside down and leave until completely cool.

We put it in the cellar for storage

Video recipe for salad prepared in a slow cooker

For those who haven’t tried it yet, be sure to try making green tomato salads for the winter, and I’m sure you’ll certainly like them. I wish you to enjoy such delicious and healthy salads.

Write your reviews in the comments, share recipes with friends

Green tomato salad is an uncomplicated, simple appetizer that can be very appetizing. Green tomatoes go well with other vegetables and herbs. Salads from them can be prepared simply for the table during the season, or you can make preparations for future use.

How to make green tomato salad?

A green tomato salad can become a welcome guest on your table if it is prepared correctly and tasty, and in order for everything to turn out this way, you need to take into account some points. By following the recommendations below, unripe vegetables will not only not go to waste, but will also turn into a very appetizing dish.

For salads, you need to use tomatoes that are not just beginning, but those that are already on the verge of ripeness.
Completely green tomatoes cannot be used without proper heat treatment due to the fact that they contain the toxic component solanine.
In addition to heat treatment, the amount of solanine can also be reduced by soaking in salt water for 4-5 hours.

Instant Green Tomato Salad

A quick green tomato salad for the table is an excellent solution when you want something fresh, spicy and tasty. When you pour hot marinade over the ingredients, the salad will be ready to serve in about 5 minutes. But if you have a little time, let it sit for at least half an hour, the vegetables will be soaked in the marinade and will only become tastier.

Ingredients:

green tomatoes – 1.8 kg;
chili pepper – 1 pc.;
red Bell pepper- 4 things.;
parsley, dill - a bunch;
vinegar 9% - 100 ml;
garlic – 100 g;
granulated sugar – 100 g;
salt – 50 g;
water – 1 l.

Preparation

Chop the tomatoes into slices, pepper into pieces, add chopped herbs and garlic.
Stir everything well, pour in the boiling marinade.
A simple green tomato salad will be ready to eat right away.

Korean green tomato salad

The recipe for Korean green tomato salad will appeal to all lovers of spicy oriental cuisine. Korean tomatoes go well with side dishes and various meat dishes. This salad can be prepared for future use, only then you need to put it in jars, sterilize it in a water bath for 15 minutes and roll it up.

Ingredients:

green tomatoes – 650 g;
carrots – 1 pc.;
sugar – 5 teaspoons;
ground coriander, paprika - 0.5 teaspoon each;
garlic cloves – 3 pcs.;
vinegar 9%, salt – 1 teaspoon each;
oil – 50 ml.

Preparation

Green tomatoes are chopped into slices.
Grate the carrots and finely chop the garlic.
Combine the ingredients, add vinegar and hot oil, knead and remove the green tomatoes from the cold for 12 hours.

The salad from, the recipe for which is presented below, although it may seem very simple, turns out to be very appetizing. If desired, you can add other boiled vegetables to it - beets, carrots, and then it will practically be a vinaigrette. For salad dressing, it is preferable to use aromatic vegetable oil.

Ingredients:

salted tomatoes – 300 g;
onion – 100 g;
boiled potatoes – 300 g;
oil.

Preparation

Potatoes and tomatoes are cut into cubes.
Add finely chopped onion, pour in oil and stir.
Green tomato salad is ready to serve!

A salad made from fresh green tomatoes is very piquant and appetizing. By adding capsicum and garlic, the dish becomes spicy. If you want the taste not to be too hot, the amount of these components needs to be reduced. The more greens there are in this salad, the tastier it will be as a result.

Ingredients:

green tomatoes – 1 kg;
chili pepper – 1 pc.;
garlic cloves – 7 pcs.;
oil, vinegar, sugar - 2 tbsp. spoons;
parsley;
salt.

Preparation

Mix all ingredients except tomatoes in a bowl.
The resulting mixture is poured into sliced tomatoes and parsley.
Mix well and store the green tomato salad in the cold for a day.

Green tomato and cabbage salad

Cabbage salad with green tomatoes is a spicy and very appetizing appetizer that has a sweet and sour taste, which is achieved by adding apple cider vinegar. The salad goes well with potatoes and meat. You can store it in the refrigerator for up to 2 months. When serving, it is advisable to season the dish with oil.

Ingredients:

cabbage, green tomatoes – 1 kg each;
salt;
pepper, onion – 2 pcs.;
Apple vinegar– 250 ml;
granulated sugar – 100 g;
black and allspice - 5 peas each.

Preparation

The tomatoes are cut into slices, and the cabbage, onions and peppers are finely chopped.
The vegetables are combined, salted and stirred.
Place a flat plate on the vegetables, place a weight and leave for 12 hours.
Add apple cider vinegar, sugar, pepper and simmer over low heat for 10 minutes.
Place the green tomatoes in a container, close and refrigerate.

Green tomato salad with rice

Green tomato salad on a quick fix with the addition of rice - an excellent complete side dish. As soon as the rice becomes soft, the salad is ready to serve, but if you want to save it for future use, then you need to distribute the mass into steamed jars, roll it up, turn it over and wrap it. The product must be stored refrigerated.

Ingredients:

green tomatoes – 2 kg;
onions, carrots, peppers – 0.5 kg each;
salt, granulated sugar - 50 g each;
oil – 300 ml;
rice – 200 g.

Preparation

Tomatoes, onions and peppers are cut into pieces, and carrots are grated.
Mix the ingredients, add rice, sugar, salt, butter.
Cook over low heat for 40 minutes.
Place in jars and roll up.

A quick salad of green tomatoes with garlic can be served hot or cold. So that garlic retains all its beneficial features and aroma, it is advisable to add it to the dish almost at the very end. When serving, sprinkle the finished salad with chopped dill and parsley.

Ingredients:

green tomatoes – 6 pcs.;
onions, carrots - 2 pcs.;
garlic – 5 cloves;
dill and parsley - 1/2 bunch each;
oil – 70 ml.

Preparation

Tomatoes are cut into pieces, onions are finely chopped, carrots are chopped into circles.
All components are placed in a saucepan, oil is poured in and simmered for half an hour.
When the tomatoes become soft, add chopped garlic, stir and remove from the stove.

Green tomato and carrot salad

A salad with green tomatoes is easy to prepare for the table, it turns out moderately spicy and very tasty and aromatic. When the appetizer is marinated, it needs to be stirred periodically so that the vegetables are soaked evenly, and then you need to focus solely on your taste; for some, even after a day, the salad will already seem ready.

Ingredients:

green tomatoes – 2 kg;
carrots – 5 pcs.;
bell pepper – 2 pcs.;
sugar – 4 tbsp. spoons;
garlic cloves – 7 pcs.;
salt – 1 tbsp. spoon;
vinegar – 50 ml;
greenery.

Preparation

Tomatoes are cut into slices, peppers into strips, carrots are grated.
Add finely chopped garlic, salt, sugar, oil, vinegar, and herbs.
Add the remaining ingredients, stir and put under pressure in the cold for a couple of days.

The recipe for green tomato salad presented below is unusual in that, along with traditional products, celery root is also added to it. And it is precisely this combination of components that makes the dish very tasty, and due to the fact that vegetables cannot be heat-treated, they retain many vitamins. The regular bite in the recipe can be replaced with an apple bite.

Ingredients:

green tomatoes – 2.5 kg;
onion – 250 g;
sweet pepper – 500 g;
celery – 300 g;
garlic – 50 g;
vinegar, oil - 100 ml each;
chili pepper – 1 pc.;
salt, herbs.

Preparation

Tomatoes, celery and peppers are chopped into strips.
The greens are chopped.
Mix the ingredients, add oil, vinegar, salt, chopped garlic and mix.
Place the salad in the cold for a day, stirring it occasionally.
Delicious green tomato salad is ready to eat.

Winter green tomato salad

“Emerald” salad made from green tomatoes is an excellent preparation that will help diversify your winter diet. To prevent jars of salad from having to be sterilized in a water bath, after sealing they need to be turned upside down and wrapped in something warm until they cool completely. It is better to store the salad in the cold.

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 American state Wisconsin, his 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.

Wash the greens thoroughly in large quantities 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. 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).

Read also: Birthday salads - 13 quick and inexpensive recipes

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 stems 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 release 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. Cut the tomatoes into not too thin slices, onions into halves of rings, peppers and carrots into thin strips.

Wash the rice well in cold water, then fill warm water(40 degrees) and leave 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 the 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. We put the dishes with vegetable puree on the fire and cook for 1-1.5 hours, stirring often.

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.

Read also: Salad with sun-dried tomatoes – 10 recipes

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 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 stalk. Cut into slices 0.7-1.0 cm thick. Place the tomatoes in a bowl, add half the specified amount of salt, mix carefully 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. Let's 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.

We continue the topic of preparations for the winter. I got so carried away with the recipes that I couldn’t stop. Today we have a green tomato salad for the winter.

And today's topic was born by chance. I live in a temperate climate with cool and rainy summers. Therefore, tomatoes do not always have time to ripen before the onset of cold nights and fogs. You have to remove them from the branch while they are still green. And here are two alternatives: either let it ripen or prepare a delicious salad for the winter. I chose the second option - green tomato salad for the winter. Although, if you prefer red tomatoes and want green tomatoes to ripen at home, learn these little tricks.

Do you only like red tomatoes? Then if cold nights and fogs come that destroy tomatoes, pick them unripe and try to help the tomatoes ripen by choosing any of the four methods. Select healthy tomatoes that are not damaged by mold, wash, dry and ripen for about 2 weeks. Green tomatoes should ripen in the dark and with little humidity.

If you don't have a lot of green tomatoes, you can put them in glass jars. Moreover, do not overfill the jar; the tomatoes should be comfortable. And put a banana or red tomato in each jar. Close the jar with a lid and place in a warm, dark place.
You can put green tomatoes in plastic bags. Just don’t forget to make a few holes in the bags first for air circulation. Again, you need to put a banana in each bag.
If you have a lot of unripe tomatoes, use a cardboard box. Cover the bottom of the box with newspapers, place tomatoes on top, again cover with a layer of newspapers and again with tomatoes. You can put a banana inside the box to speed up ripening.
You can also put tomatoes in paper bags for ripening.

Bananas, it turns out, emit ethylene gas, which is necessary for ripening. Only for this you need bananas in the process of ripening - yellow, and with green tips.

But maybe you still don’t rush to put green tomatoes in for ripening? I assure you that you can make very tasty salads for the winter from green tomatoes. I will introduce you to some recipes.

Green tomato salad for the winter - a recipe with photos that will lick your fingers

I can only say one thing about this recipe - after preparing this winter salad, you will definitely lick your fingers. I have been preparing it for about 15 years, as soon as green tomatoes appear. And this salad is one of the first to be eaten. I just wholeheartedly recommend you try it.

Ingredients:

green tomatoes - 3 kg
carrots - 1 kg
onions - 1/2 kg
bell pepper - 200 gr.
vegetable oil - 300 ml
sugar - 1 glass
salt - 5 tsp.
ground red pepper - 2 tsp.
tomato sauce - 0.5 l

Cut the tomatoes into cubes. In this salad, I like the vegetables to be chopped into small pieces.

I want to warn you - green tomatoes contain the dangerous poison solanine. Therefore, green tomatoes should not be eaten fresh. But when fermented and canned, this poison is destroyed and does not pose any danger

2. Carrots can be grated using a Korean carrot grater. or you can cut it into cubes. Onion cut into cubes.

3. We also chop the bell pepper. I usually use red or yellow peppers for color, then the salad turns out bright and beautiful.

4. Place all vegetables in a deep saucepan and mix. You can leave it for a while so that the vegetables release juice. I admit, I cook right away.

5. Pour a can of tomato sauce over the vegetables.

6. Add vegetable oil, stir everything well. Place the pan on the stove and bring to a boil.

7. After boiling, add salt, sugar and ground red pepper. Cook the salad for about 3 hours over low heat, stirring occasionally.

Please note - we prepare the salad without adding vinegar.

8. At the end of cooking, put the salad into clean jars, cover with lids and sterilize in hot water. Roll up the lids tightly, turn over and leave until completely cool.

A simple recipe for a salad of green tomatoes, carrots and onions for the winter

The composition of this salad is similar to the previous one, but here we will add fresh tomatoes in the salad. It is very easy to remember the amount of ingredients - for 1.5 kg of green tomatoes there is 0.5 kg of other vegetables.

Ingredients:

green tomatoes - 1.5 kg
carrots - 0.5 kg
onions - 0.5 kg
bell pepper – 0.5 kg
red tomatoes - 0.5 kg
vegetable oil - 1 cup
sugar - 1 tbsp. l.
salt - 1 tbsp. l. (I use minimal salt, but adjust to taste)

Chop the vegetables. Again, I repeat - you can cut it as you please, the shape doesn’t matter. But in this recipe we cut green tomatoes, onions and bell peppers into half rings, and grate the carrots on a coarse grater.

2. Red tomatoes need to be ground to a porridge state. You can grate it, or you can put it through a meat grinder, or it’s even more convenient to grind it using a blender. Choose the method yourself.

3. Place all the vegetables in a deep saucepan and put on fire. Bring to a boil, add salt and sugar. Simmer the salad for about 1 hour over low heat under the lid. During this time, do not forget to stir several times.

4. 15 minutes before the end, add vegetable oil and boil for another 5-10 minutes.

5. Since this salad is without vinegar, it is advisable to sterilize the jars with the finished salad in boiling water. Be sure to boil the jar lids for a few minutes. After you cover the salad with lids, turn the jars upside down.

Green tomato salad without sterilization - a recipe for the winter

Preparations for the winter can be preserved without sterilizing the preparations themselves. To do this, you just need to pre-sterilize the jars and lids. But this method is only suitable for workpieces that we subject heat treatment, that is, cook or stew. How to sterilize jars and almost everything.

But we have a salad recipe with fresh vegetables, which means that for long-term storage jars of salad need to be sterilized. Or simply close the jars tightly with plastic lids and store in a cool place.

Ingredients:

green tomatoes - 2 kg
bell pepper - 1 pc.
garlic - 1 head
parsley or dill
salt - 1 tbsp. l.
sugar - 2 tbsp. l.
vegetable oil - 100 ml
vinegar 9% - 50 ml

We cut all the ingredients: divide the tomatoes into 4 parts, cut the pepper into strips, finely chop the garlic. Chop the greens. Place in a saucepan, add salt, sugar and vinegar. You can adjust the amount of vinegar at your discretion.

2. Mix all this beauty well and leave to marinate at room temperature for 24 hours. During this time, the vegetables will release juice and become softer.

3. Transfer the salad into pre-sterilized jars. Pour 1 tbsp into each jar. l. vegetable oil. Cover this salad with plastic lids, which need to be immersed in hot water for a minute.

It is advisable to store such preparations in the refrigerator or cellar.

If you want to roll up such a salad for the winter with a metal lid, then I advise you to sterilize the jars with the preparation for an additional 20 minutes.

Delicious salad of green tomatoes for the winter with garlic

A simple and nutritious salad that uses only green tomatoes and garlic. And if you have unripe tomatoes left at the dacha, then use this recipe.

Ingredients:

green tomatoes - 4 kg
chopped garlic - 1/2 cup
parsley and dill - to taste
salt - 1/2 cup
sugar - 1/2 cup
vegetable oil - 1/2 cup
vinegar 9% - 1/2 cup

Cut green tomatoes into 4 parts. Place them in a deep bowl. Add all the ingredients at once - salt, sugar, vinegar, vegetable oil.

2. Finely chop the garlic and herbs and add to the tomatoes.

3. Mix the salad thoroughly with your hands so that all ingredients are mixed. Leave the salad for 3-4 hours at room temperature, during which time we stir it every 30 minutes.

4. Place the juicy salad in clean jars and sterilize for 15-20 minutes. And if you don’t want to preserve, then simply cover the preparations with plastic lids as in the previous recipe.

Delicious green tomato salad for the winter in Georgian style - video

I liked this salad for its beauty. I’ll be honest: I haven’t prepared it myself, but I think you’ll like it too.

I hope that I still have time before the end of seasonal preparations and that you will want to prepare at least one of these salads. I like these recipes so much that I even ask my friends who don’t use unripe tomatoes to give them to me. And then I happily treat them to these delicious salads, and they don’t believe that all these are from those tomatoes that they wanted to throw away.

So good luck and inspiration! Share recipes with your friends and write your comments and remarks, this will help improve the quality of my articles.