Instant spicy green tomato appetizer. Quick salad of green tomatoes with garlic Salad of salted green tomatoes with garlic

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Many people prepare salads from green tomatoes for the winter. And I offer a recipe for a very tasty fresh green tomato salad, which can be tried after 4-5 hours. It tastes slightly sweet, without sourness or spiciness. Green tomatoes marinated with bell peppers and onions turn out very tasty. Try making a salad using this recipe, you will probably like it.

Ingredients

To prepare a salad of fresh green tomatoes you will need:
green tomatoes - 1 kg;
onions - 2 pcs.;
bell pepper (I took red pepper) - 2 pcs.;
garlic - 1 clove.
For the marinade:
salt - 0.5-1 tsp;
sugar - 3 tbsp. l. (without slide);
soy sauce- 3-4 tbsp. l. ;
vegetable oil- 3 tbsp. l.;
apple cider vinegar (or 9% table vinegar) - 3 tsp;
coriander beans - 1 tsp.

Cooking steps

To prepare the salad you will need these ingredients.

Cut the tomatoes into slices or half circles.

bell pepper Add seeded and finely chopped peeled garlic to a salad of green tomatoes and onions.

To prepare the marinade, mix salt, sugar, soy sauce, vegetable oil, apple cider vinegar(or table vinegar 9%) and coriander beans.

Pour marinade over green tomato salad.

The vegetables will release their juice, and the salad of fresh green tomatoes will be ready in a couple of hours. It will reveal its main taste in a day. This salad will perfectly complement a variety of potato and cereal dishes. This is how you can quickly and easily prepare green tomatoes marinated with bell peppers and onions. And unlike most recipes for cooking green tomatoes, to try this one delicious salad, no need to wait for winter.

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 by adding variety of vegetables, and a more satisfying version of the snack 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. It could be screw caps or lids 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 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).

Read also: Pancake salad with sausage – 7 unusual 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 starts 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 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 great option side dish or appetizer.

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 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. 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 the 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: Shrimp salad - 17 simple 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 glass 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 gently and leave for 3-5 hours. Drain 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 up 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.

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!
I got the recipe for this wonderful salad from my mother-in-law. She doesn’t really like to cook, but she loves to eat delicious food, which is why she liked this recipe.
Quick salad Green tomatoes can be served within an hour or two after cooking. You can store it in the refrigerator for longer than a month; this salad is also suitable for preservation.

How to prepare green tomato salad, ingredients:
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!

How to prepare green tomato salad step by step

Wash the tomatoes and cut into small slices.

add pepper

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. Taste canned salad will be a little softer 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 salad when it has cooled to room temperature marinade, 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.

two servings of green tomato salad divided into 3 parts

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 the 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!

green tomato salad step by step how to prepare green tomato salad

For many, green tomatoes- these are simply unripe fruits that cannot be used practically anywhere. In reality, this is not the case at all. Housewives who are engaged in canning know that green tomatoes are one of the ingredients in very tasty salads that can be canned for the winter.

For the first time, green tomatoes were used for food in villages. The fact is that a tomato is a vegetable that loves heat. It’s not uncommon for the garden to be full of green tomatoes at the beginning of September, but it’s already getting cold outside. In such a situation, there is a high probability that the tomatoes will not ripen. A salad of green tomatoes for the winter is the most optimal solution so that the tomatoes do not spoil, but also in turn delicious snack at the festive table.

Be that as it may, canning recipes with green tomatoes make it possible not only to make the most of all the gifts of nature, but also to enjoy a tasty and healthy meal in winter.

In order for dishes made from green tomatoes to have a more colorful and interesting look, modern chefs advise using tomatoes of varying degrees of ripeness for cooking. Starting from completely green and ending with quite yellowed ones.

How to prepare green tomato salad for the winter - 15 varieties

This salad is very tasty and bright. And it got its name because it contains tomatoes of two colors.

Ingredients:

Sweet pepper— 500 gr.
Onions - 500 gr.
Red tomatoes - 500 gr.
Carrots - 500 gr.
Green tomatoes - 1.5 kg.
Vegetable oil - 250 gr.
Salt, sugar - to taste

Preparation:

We clean the onions and carrots. Remove the stem and seeds from the pepper. Now all the vegetables should be washed. Next we start cutting.
Cut green tomatoes and onions into half rings, peppers into strips, grate carrots and red tomatoes. coarse grater.
Mix all the vegetables in a deep saucepan and put on fire.
As soon as the salad boils, reduce the heat, add salt and pepper, cover and cook for about an hour.
15 minutes before the end of cooking, pour oil into the salad.
As soon as the salad is ready, pour it into sterile jars, sterilize for about 15 minutes and roll up. Cooled jars can be hidden until winter.

Despite the fact that this salad is very easy to prepare, it is incredibly tasty. Winter salad is a good start for novice housewives.

Ingredients:

Green tomatoes - 5 kg.
Onions - 500 gr.
Red bell pepper - 1 kg.
Celery - 300 gr.
Parsley - 200 gr.
Hot pepper - 2 pods
Garlic - 100 gr.
Vegetable oil - 250 ml.
Vinegar - 250 ml.
Salt - to taste

Preparation:

We clean and wash the vegetables. Cut the tomatoes, onions and bell peppers into strips.
Finely chop the celery, parsley, garlic and hot pepper.
Place all the vegetables in a large container, season with vegetable oil and vinegar, add salt, mix thoroughly and put in the refrigerator for a day.
After the required time has passed, place the salad in sterile jars, sterilize for about 15 minutes and roll up the lids.

Simply amazing salad. It should be prepared in full accordance with the recipe.

Ingredients:

Green tomatoes - 3 kg.
Carrots - 1 kg.
Onions - 1 kg.
Bell pepper - 1 kg.
Vegetable oil - 300 gr.
Sugar - 5 tbsp. l.
Salt - 4 tbsp. l.
Vinegar 9% - 100 mg.

Preparation:

We clean and wash the vegetables.
Cut the tomatoes and peppers into strips, grate the carrots on a coarse grater, and cut the onion into half rings. Place all vegetables in a deep bowl and mix.
Add sugar, salt, vegetable oil, vinegar to the vegetables and mix everything again. When all the ingredients are combined, leave the semi-finished salad for two hours in a cool place.
After this time, the salad should be simmered for 1 hour.
Place the finished salad in sterile jars, roll them up and let them cool.

This salad didn’t get such a funny name by chance. It has a very pungent taste, as a result of which it cannot be consumed as an independent dish, however, it will simply be an excellent addition to the main dish. In addition, “Tear Your Eye Out” will do an excellent job as a snack.

Ingredients:

Green tomatoes - 6 kg.
Garlic - 200 gr.
Capsicum bitter pepper - 200 gr.
Leaf celery - 250 gr.
Water - 5 l.
Salt - 250 gr.
Sugar - 250 gr.
Vinegar - 250 gr.

Preparation:

Peel and wash the garlic, hot peppers and celery.
Now these components should be passed through a meat grinder, or grind in a blender. The filling is ready.
Wash the tomatoes, cut them in half and scoop out the middle.
Now the tomato halves should be stuffed and joined together.
Place the prepared tomatoes in a clean, dry, sterile jar.
When all the tomatoes are laid out, we start preparing the marinade.
Pour water into the pan. Add sugar and salt there and put on fire. As soon as the water boils, pour vinegar into it and set aside from the heat. The marinade is ready!
Fill the stacked tomatoes with marinade and cover with plastic. This preservation should be stored in a cool place.

Garlic salad has a rather spicy taste. It is best consumed with meat and fresh bread.

Ingredients:

Green tomatoes - 7 kg.
Sugar - 1 glass
Salt - 1 glass
Vegetable oil - 1 cup
Vinegar - 1 glass
Chopped garlic - 1 cup

Preparation:

Clean, wash and chop the garlic.
Wash the tomatoes and cut into medium-sized slices.
Add sugar, salt, vegetable oil, vinegar, garlic to the tomatoes, mix everything thoroughly and leave to brew for 3 hours.
After this time, put the salad in clean, sterile jars, close with plastic lids and store in the refrigerator or cellar.

The main ingredient of this salad is green tomatoes. Everything else is spices and herbs. It is quite natural that as a result, in winter, we get pickled green tomatoes with a very pleasant salty taste.

Ingredients:

Green tomatoes - 2 kg.
Salt - 2 tbsp. l.
Vinegar - 1 tbsp. l.
Dill umbrellas - 2 pcs.
Currant leaves - 4 pcs.
Cherry leaves - 4 pcs.
Horseradish leaves - 20 gr.
Water - 1 l.
Black peppercorns - 10 pcs.

Preparation:

Wash the tomatoes well and place them in layers in a sterile jar.

At the same time, each layer should be layered with spices.

To prevent the tomatoes from cracking when pouring the marinade over them, you can carefully pierce them with a fork. It is advisable to do this in the area where the stalk is attached.

Now let's start cooking the marinade:

Add salt to the water, put it on the fire and at the moment of boiling, pour in the vinegar.
Pour the prepared marinade into the jars of tomatoes, roll them up, turn them over and leave to cool “under the fur coat”.

This salad differs from other green tomato salads in that all the vegetables included in its composition must be cut exactly the same way, namely into strips.

Ingredients:

Onions - 500g.
Carrots - 1 kg.
Green tomatoes - 1.5 kg.
Sugar - 3 tbsp. l.
Salt - 1 tbsp. l.
Black peppercorns - 1 pinch
Vegetable oil - 100 ml.
Tomato paste - 250 ml.
Vinegar 9% - 2 tbsp. l.

Preparation:

We clean and wash the vegetables. Cut the tomatoes, carrots and onions into strips.
In a separate container, mix vegetable oil, tomato paste, sugar, salt, vinegar and pepper. It turned out to be a gas station.
Add the dressing to the vegetables and mix everything thoroughly.
The finished salad should sit for about 2 hours.
At the end of this time, put the salad in a saucepan, bring to a boil and simmer for 20 minutes. The vegetables in the salad will turn out quite elastic and very aromatic.

Some people prefer soft vegetables. To do this, the salad should be simmered for 60 - 90 minutes.

Pour the finished salad into sterile jars and seal with sterile lids.

Now these jars should be turned upside down, covered with a towel and left to cool.

“Autumn Hello” is a very bright and rich salad. To prepare it, be sure to use red and yellow sweet peppers.

Ingredients:

Green tomatoes - 4 kg.
Onions - 1 kg.
Carrots - 1 kg.
Bell pepper - 1 kg.
Salt - 0.5 cup
Sugar - 1 glass
Vegetable oil - 2 cups

Preparation:

We clean, wash and cut all the vegetables into strips.
Then we combine them in a capacious container, add salt, cover with a towel and leave to infuse for 6 hours.
After this time, the salad must be sugared and hot vegetable oil added to it. Now mix everything again.
Pour the finished salad into jars, cover with lids, sterilize for 15 minutes and roll up. When it cools down, you can hide it.

Salad “Emerald” may well become a decoration for any festive table, and all this thanks to the pleasant emerald color.

Ingredients:

Green tomatoes - 2.5 kg.
Garlic - 3 heads
Parsley - 300 gr.
Dill - 300 gr.
Water - 2.5 l.
Salt - 2 tbsp. l.
Sugar - 4 tbsp. l.
Vinegar essence - 1 tsp.
Black peppercorns - 4 pcs.
Cloves - 2 pcs.

Preparation:

We clean and wash the tomatoes and garlic. Cut out the place where the stem attaches to the tomatoes and cut them into slices.

Cut each clove of garlic into 2-3 parts. Wash and finely chop the greens.

We begin to lay out the ingredients in layers in prepared, sterile jars:

The first layer is cloves and allspice;
Second layer - tomatoes;
The third layer is garlic;
The fourth layer is greenery;
Fifth layer - green tomatoes;

When preparing such a salad, special attention should be paid to the last layer. It must be made from tomatoes. Due to the fact that this salad will be filled with water, which will then need to be drained, the last layer of greens may simply merge.

Now fill the filled jar with boiling water and cover with a lid.

While the salad is infused in boiling water, we begin preparing the marinade. To do this, pour 2 liters into the pan. water and bring it to a boil.

Add salt and sugar to boiling water and boil for several minutes. The marinade is ready.

Now we return to our filled jar.

Drain the water from it, carefully pour in the marinade, add vinegar, roll up the jar and leave it to cool. It is important that the jar is turned upside down while cooling.

Green tomato and cucumber salad is one of the most unusual. The main reason for this is the presence of apples in this salad.

Ingredients:

Green tomatoes - 500 gr.
Cucumbers - 1 kg.
Zucchini - 500 gr.
Apples - 500 gr.
Garlic - 200 gr.
Tarragon greens - 50 gr.
Vegetable oil - 100 ml.
Sugar - 50 gr.
Salt - 40 gr.
Fruit vinegar - 100 ml.

Preparation:

Wash tomatoes, cucumbers and zucchini and cut into slices. Wash the apples.
Cut out the core and cut into slices. Clean, wash and chop the garlic. Wash and finely chop the tarragon greens.
Place the prepared ingredients in a saucepan, add salt, sugar, vegetable oil, vinegar and mix well.
Place the saucepan with the salad on the fire, bring to a boil and simmer for 10 minutes.
Hot salad Place in sterile jars and seal. Jars of prepared salad should be turned upside down, wrapped and left to cool.

The “Summer” salad has a bright and colorful color. On cold winter days, it will definitely cheer you up and remind you of warm summer.

Ingredients:

Green tomatoes - 1 kg.
Bell pepper - 100 gr.
Onions - 100 gr.
Garlic - 2 cloves
Dill - 1 bunch
Parsley - 1 bunch
Allspice peas - 3 pcs.
Vegetable oil - 1 tbsp. l.
Sugar - 1.5 tbsp. l.
Salt - 0.5 tbsp. l.
Vinegar 6% - 3 tbsp. l.
Water - 0.5 l.

Preparation:

We clean and wash the vegetables. Cut out the place where the stem attaches to the tomatoes and cut into slices.
Remove the stem and seeds from the sweet pepper and cut into strips. Cut the onion into half rings.
Chop the garlic. Finely chop the greens.
Mix the chopped vegetables and herbs in a deep bowl and leave for 20 minutes.
Pour water into the pan and put it on fire. Then add salt, vegetable oil, vinegar and sugar to it. When the water boils, the marinade is ready.
Place one pea of allspice into clean, sterile jars. Now you should tightly pack the infused salad into the jars and pour the marinade over it.
Now cover the jars with lids and set to sterilize for 10 minutes. After sterilization is complete, roll up the jars, turn them over and leave to cool.

This recipe for canning green tomatoes is one of the most common. Just like carrots, zucchini and blue tomatoes, you can make a Korean salad for the winter from green tomatoes.

Ingredients:

Green tomatoes - 1 kg.
Bell pepper - 2 pcs.
Garlic - 4 cloves
Vinegar 9% - 50 ml.
Vegetable oil - 50 ml.
Sugar - 50 gr.
Salt - 30 gr.
Ground red pepper - 0.5 tsp.
Greens - to taste

Preparation:

Wash the tomatoes and peppers.
Cut the tomatoes into slices. Remove the seeds and stem from the pepper and cut it into strips.
We peel the garlic, wash it and pass it through a garlic press. Wash and finely chop the greens.
Mix all the chopped ingredients in a deep bowl, add vinegar, vegetable oil, salt, sugar, red pepper and mix everything thoroughly again.
Place the finished salad in the refrigerator for 8 hours. After this time, the salad is ready.
Now you can put it in jars, close the lids and store it in the refrigerator until winter.

The peculiarity of this recipe is that the tomatoes will need to be stuffed with other vegetables. Thus, in winter our table will be decorated with green tomatoes with delicious filling.

Ingredients:

Green tomatoes - 1 kg.
Carrots (large) - 1 pc.
Garlic - 1 head
Hot pepper - 1 pc.
Vinegar - 3 tbsp. l.
Salt - 1 tbsp. l.
Sugar - 2 tbsp. l.
Water - 700 ml.

Preparation:

Peel the peppers, carrots and garlic, wash them and cut them into medium-sized pieces. Then these vegetables should be ground together in a blender.
Wash the tomatoes. On each of them we make a deep longitudinal cut, but do not cut to the end.
Then we put a little filling into this cut. We do this with each tomato.
Immediately place the stuffed tomatoes in sterile jars.
Pour water into the pan and put it on fire. Even before the water boils, add salt and sugar.
When the water boils, pour vinegar into it and after a few seconds remove from heat.
Pour the prepared marinade into the jars of tomatoes, cover them with lids and set to sterilize for 10 minutes. After this, the jars should be rolled up.

There are several recipes for “Hunter” salad. One of them is a recipe containing green tomatoes. It is worth noting that this interpretation is one of the most successful.

Ingredients:

Green tomatoes - 200 gr.
Cucumbers - 200 gr.
Head cabbage - 300 gr.
Bell pepper - 200 gr.
Carrots - 100 gr.
Onions - 1 pc.
Garlic - 1 clove
Parsley and dill - to taste
Vinegar essence - 1 tsp.
Vegetable oil - 2 tbsp. l.
Salt - to taste

Preparation:

We clean and wash the cucumbers, carrots and onions.
Cut the cucumbers into strips.
Cut the onion into small cubes.
Wash the tomatoes and cut them into cubes.
Wash the pepper, remove seeds and stalks and cut into strips. Peel the garlic, wash it and pass it through a garlic press.
Wash the cabbage and cut into large strips.
Place all the vegetables and herbs in a saucepan, add salt to taste and let it brew for an hour.
After this time, put the pan with the salad on the fire, heat it thoroughly, but do not bring it to a boil.
When the salad is hot enough, add vegetable oil and vinegar essence to it. The salad is ready!
Now it should be placed in sterile jars, covered with lids, sterilized for 10 minutes, rolled up and left to cool upside down “under a fur coat.”

This salad received such a playful name due to the fact that it contains two types of peppers. By the way, the taste of this salad is also not without pepper.

Ingredients:

Green tomatoes - 3 kg.
Hot pepper - 1 pc.
Sweet pepper - 1 kg.
Garlic - 150 gr.
Onions - 1 pc.
Vegetable oil - 250 ml.
Salt - 50 gr.
Sugar - 125 gr.
Vinegar - 150 ml.

Preparation:

Pour vegetable oil into the pan. Add salt and sugar there.
We wash the tomatoes, cut off their stems, cut them into small slices and put them in a saucepan.
Wash the sweet pepper, remove seeds and stems, cut into half rings and add to the tomatoes.
Onion, hot pepper and peel and wash the garlic.
Cut the onion into half rings, grind the pepper through a meat grinder, and pass the garlic through a garlic press.
We also add onions, hot peppers and garlic to the pan with tomatoes.
When all the vegetables are in the pan, pour vinegar into them and put on fire.
After the salad has boiled, it should be boiled for 10 minutes.
Place the finished salad in sterile jars and roll up. When the jars have cooled, they can be hidden in storage areas.

One of the main positive qualities of green tomatoes, which is a sin not to use in cooking, is the pronounced tomato smell and taste. And also sourness, which is not inherent in ripe tomatoes. So if you've never cooked green tomatoes before, tomato recipes will tell you how to really cook them delicious dishes, which stimulate the appetite and contain many vitamins. Let's start with some very unusual dishes. Fried green tomatoes- a recipe that will surprise many. Fried green tomatoes - a quick, original and delicious recipe. It is best to fry green tomatoes in corn flour, egg. Fried Green Tomatoes is a simple recipe that will surprise your family or even your guests. If you have unused unripe tomatoes left, be sure to make preparations from green tomatoes. Recipes will help you cook original dishes and twists with a wide variety of flavors - salty, sweet, hot, spicy. There are many ways to prepare green tomatoes for the winter. The recipes here can be listed as follows: salted green tomatoes, pickled green tomatoes recipe, pickled green tomatoes recipe. The recipe for pickling green tomatoes does not always involve sterilization. By following certain rules, you can cook green tomatoes without sterilization; recipes usually indicate a general recommendation - to store such green tomatoes in a cool, dark place. Moreover, even in a cold saline solution it is possible to preserve green tomatoes. The recipe can use a variety of canning containers. There are green tomatoes in a pan, a recipe for green tomatoes in a jar, a recipe for green tomatoes in a barrel, a recipe for green tomatoes in a bucket. If you want to cook great ready-made snack, at your service is a recipe for stuffed green tomatoes. This recipe for delicious green tomatoes will be appreciated by lovers of strong alcoholic drinks. Like the very popular recipe for Korean green tomatoes, spicy as they come Korean salads. Have you ever tried stuffed green tomatoes with cheese? Highly recommended.

Some of the most popular are barrel green tomatoes. The recipe for green barrel tomatoes does not have to be used for pickling tomatoes in barrels; jars will also work. The recipe for pickling green tomatoes contains ingredients such as salt, water, dill, black and allspice, dill seeds, horseradish. Spicy lovers also use a recipe for green tomatoes with garlic and red pepper. There is also a recipe that will show you how to make green tomatoes recipes quickly. 5-7 days - and the pickled green tomatoes are ready. The resulting tomatoes are finger-licking green. The recipe is simple, the result is quick and tasty. Just don’t add water, this is how you need to quickly marinate green tomatoes. Winter recipes will require longer aging and more vinegar. And don't forget about garlic if you like spicy green tomatoes. A recipe for pickled green tomatoes - for lovers of tomatoes with soda. The main thing here is to place the tomatoes tightly in a barrel or bucket, and add spices to each layer so that the green tomatoes are well saturated with them. Preservation, as the recipes suggest, will take about two weeks, after which the green tomatoes will be ready to eat. A delicious appetizer, completely ready to eat, is pickled green tomato salad. The marinade recipe is simple, you will need vinegar, vegetable oil, sugar, salt and spices. Green tomato caviar - recipe for stewed vegetable appetizer. Green tomatoes can be used to prepare not only snacks and vegetable dishes, but even green tomato jam. The recipe for this jam will diversify your traditional sweet preparations for the winter. So get ready green tomatoes. Recipes with photos will help you prepare many dishes from them for a wide variety of tastes.

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