Already winter is rolling in the eye, and tomatoes that have not yet had time to ripen in the gardens still turn green. It is impossible to eat such fresh vegetables because of the presence of solanine in their composition, but to get a luxurious salad of green tomatoes is a wonderful and quick idea.

We cook without sterilization

The aforementioned method of preserving vegetables has long been used by our ancestors. Then they knew how to preserve all the valuable substances of green fruits.

A set of necessary components:

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

Salad making:

  1. For proper salting, we never use a metal pan. Enameled or stainless steel cookware is suitable. The prepared tank is thoroughly washed, disinfected, scalded with boiling water.
  2. We sort out the tomatoes, as in the salad there should be exclusively 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 needle). For long-term storage, this procedure is not required.
  3. Spread a mixture of spices on the bottom of the pan, then place each green tomato with the “buttock” up. We fill the dishes in dense rows, shifting and sprinkling vegetables with spices.
  4. For the preparation of brine, it is advisable to use bottled or spring water. For 1 liter of liquid, we take 70 grams of table salt. Boil the composition, cool, filter, fill them with products.
  5. We cover the dishes with a clean cloth, spread a plate with oppression on top (according to the size of the dish components located). So that the tomatoes do not mold, sprinkle the fabric with mustard powder.
  6. We keep the tank with winter salad for 5 days at room temperature, then send it to the basement or cellar.

When the first frost hits, temporarily put a plate with pickling on the street. See what an amazing snack awaits you!

With Danube Cucumbers

For this salad, light green tomatoes are suitable. The result is a great addition to fried or boiled potatoes.

The list of components:

  • turnip - 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 sheets - 4 pcs.

Cooking sequence:

  1. We arrange tomatoes "water swimming", always dry them, cut them into halves or small slices. Coarsely rub the peeled carrots. We free the onion from the husk, shred the thin half rings.
  2. 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.
  3. After a while, the components of the salad will let the juice go. This means that the turn has come to add spices (sheets of laurel and pepper), vinegar, oil and sugar.
  4. Place the combined products in a pan, boil for half an hour, stirring continuously. Next, lay out the salad in pre-washed cans (0.5 l capacity), sterilize them in boiling water for 10 minutes, cork, turn and leave under a terry towel.

Cooled snacks are stored in a cool room until served.

Korean green tomato salad for winter

Specialists have long proved that pickles, albeit in small quantities, activate metabolic processes in our bodies.

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

Grocery list:

  • Bulgarian 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;
  • cloves of garlic - 5 pcs.;
  • laurel sheets - 3 pcs.;
  • peppercorns - from 6 pcs.

For marinade fill we use:

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

Cooking process:

  1. Rub the carrots. We extract the cores from the peppers, cut the fruits into thin strips of small size. Finely chopped horseradish and garlic until finely chopped. All products mix well.
  2. At the top of each tomato prepared for salting, make cross-shaped incisions, fill them with the resulting vegetable mixture and lightly ram the embedded components.
  3. Pour bottled water into the pan, add salt and granulated sugar. We boil the composition until the loose ingredients are dissolved. At the end of heating, carefully attach the vinegar. The resulting mixture is definitely filtered.
  4. At the bottom of the cans, place on a sheet of laurel and a sprig of dill, as well as peppercorns. Then spread the stuffed tomatoes tightly. Pour them with marinade, carefully seal the containers, turn them down with the lid, leave them under the covers.

In winter we store cooled green tomato salads in the refrigerator or in the room intended for this.

No vinegar added

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, therefore, we prepare salad from green tomatoes in a different, useful way.

Product Set:

  • sweet carrots - 500 g;
  • turnip onions - 500 g;
  • tomatoes - 1.5 kg;
  • Bulgarian pepper - 500 g;
  • sunflower oil - 250 ml;
  • tomato paste - 250 g;
  • cloves of garlic - 3 pcs.;
  • salt.

Cooking Method:

  1. Green fruits, as always, are washed thoroughly, dried on a clean cloth.We rub the peeled carrots coarsely, chop the onions freed from the husks with rings, chop the bell pepper (without seeds) with a small straw.
  2. All salad components (except for tomatoes) can be chopped in a food processor, if there are special nozzles in the device kit. Everything about everything will take less than 5 minutes!
  3. Cut green tomatoes into halves, quarters or round slices - as you like. Place tomatoes, onions and carrots in a pan, mix and boil, turning on medium heat.
  4. At the very beginning - about five minutes - you’ll have to stay on the stove, turning the products over so that they don’t burn. The next 25 minutes, our delicious ingredients will give juice and will "communicate together" with each other.
  5. Now add the pieces of pepper, aromatic oil, tomato paste and up to 70 g of salt (determined by taste). Continue cooking for another 5 minutes. At the end of the process we attach the chopped garlic cloves, mix everything and after 60 seconds we spread the salad without vinegar in sterilized jars. We tightly cork the dishes.

In the resulting appetizer, excess acid is not felt at all. This pepper and carrot gave the dish all its natural sweetness.

It is interesting:Tenderness Salad

With garlic and chili

Believe me, the spicy salad of pickled green tomatoes is in no way inferior to the appetizer of their red counterparts.

Product Set:

  • sweet pepper - 3 pcs.;
  • chili pod;
  • parsley - a bunch;
  • cloves of garlic - 100 g;
  • green tomatoes - 2.5 kg.

For marinade we use:

  • table vinegar (9%) - 100 ml;
  • bottled water - 1.3 l;
  • salt, ordinary sugar - 60 and 120 g, respectively.

Stages of preparation:

  1. We extract stalks and seeds from sweet peppers. My vegetables, cut into pieces. We remove the cloves of garlic from the husk, rinse with chili pods with water. To avoid burns, wear gloves. For lovers of spicy food, the amount of hot pepper can be increased if desired. Grind prepared vegetables using a blender or meat grinder.
  2. Green tomatoes are also subjected to thorough “water procedures”, dried on a clean towel and divided into quarters or halves. In this case, be sure to cut out the places where the stalk was.
  3. We combine in a spacious bowl slices of tomatoes, processed spicy mixture and chopped parsley. Mix the components of the salad well.
  4. We spread the ingredients of the marinade in a saucepan and boil until the bulk composition is dissolved.
  5. We place green tomatoes in sterilized jars. We do this as densely as possible and fill the vegetables with the cooked marinade, filling the containers up to the threads on the necks.
  6. At the last stage, sterilize the workpieces, roll up the cans tightly, then turn them over, wrap them in a small blanket and leave them to cool completely.

An extremely spicy, tasty and aromatic appetizer for the winter is provided to us.

Quick salad of green tomatoes with cabbage

If the name “fast” is present in the name of the recipe, this does not at all indicate the inferiority of the prepared dish. On the contrary, the vitamin composition of such a meal 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 vinegar (6%) - 250 ml.

Cooking process:

  1. To obtain a quality product, we choose strong and whole tomatoes. We place the washed fruits on a clean cloth so that the glass is excess liquid. Prepared vegetables are cut into small slices.
  2. We cut the cabbage into quarters, finely chop with a sharp knife or do it using a special device.
  3. Grind peeled onions. We extract seeds from peppers and chop the pulp with strips up to 2 cm.
  4. We spread the vegetable mass in enameled dishes and mix gently, seasoning the products with salt. We place a plate on top of which we put oppression (a bottle of water). Leave the salad for 12 hours at room temperature.
  5. At the end of salting, drain the juice allocated by vegetables, add vinegar, regular sugar, peppercorns. Heat the mass over low heat and boil for 10 minutes from the start of the boil.
  6. We spread the salad in jars. Sterilization time depends on the volume of dishes. One and a half liter containers boil up to 15 minutes, two-liter containers - 5 minutes longer.

The cooked appetizer is perfectly stored in the refrigerator. However, green vegetables are so appetizing that they will not last long in such a “public” place.

Armenian with greens

Magnificent food literally “takes for the soul” with its piquant taste and burning pungency. This is an indispensable snack at any national feast.

Product Composition:

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

Fill:

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

Cooking method:

  1. Free the cloves of garlic. Remove seeds from the pods of pepper. Grind food in a home processor.
  2. We sort out the greens, we separate extraneous inclusions. With well-washed plants, shake off excess liquid and chop them finely.
  3. Combine the burning component with a green mixture, mix the aromatic mass.
  4. We cut the prepared and dried tomatoes into halves or quarters, fill the sterilized bottles with dense layers of vegetables, pouring the fruits with a large amount of spicy composition.
  5. We dissolve salt and vinegar in bottled water, pour the resulting brine into jars, cover the containers with clean lids.
  6. We sterilize the preforms for 15 minutes at t = 100 ° C. At the end of the heat treatment, immediately roll up the salad, turn it over, leave it under the covers.

We leave the cooled appetizer of salted green tomatoes for winter storage.

Salad of green tomatoes is diverse, as well as nature, giving people their fruits for the birth of new interesting recipes. That is why every dish should be a manifestation of our taste and creative imagination.

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