Green tomato salads for the winter - the most delicious recipes without sterilization. Green tomato salad for the winter Okay google green tomato salad

Unripe tomatoes with greens, when consumed regularly, can prevent heart attacks, normalize the functioning of the nervous system, block the development of cancer cells, and stimulate the release of the happiness hormone serotonin.

It’s unlikely that you’ll be able to eat a couple of tomatoes raw, so I suggest you “discover” this useful raw material in the form of canned food.

Delicious green tomato salad “Obzhorka”

Last fall, the cold came early, and there were still such beautiful tomatoes lying in the beds that I couldn’t bear to leave them to waste. I found a recipe and decided to experiment, so as not to let the goodness go to waste.

It turned out to be such a snack, simply delicious. Instead of celery, you can add basil to the recipe, but this replacement of greens is not for everyone.

Required for 3 cans of 1 liter or 1 can of 3 liters:

green tomatoes – 2 kg;
salt without additives - 1 tbsp. l. with a slide;
sugar – 1 tbsp. l. with a slide;
9% vinegar solution – 70 ml (about 1.5 faceted glasses);
a small head of garlic;
a couple of hot pepper pods;
a bunch of parsley and celery.

Conservation consists of steps:

I wash all the vegetables, cut the tomatoes into slices, finely chop the parsley and celery, press the garlic with a press, and chop the hot pepper (using gloves) into smaller pieces.
I combine all the ingredients with sugar, salt, spices and vinegar.
Cover with a lid and leave to stand in a warm place for a day.
Under the lid, the tomatoes will release juice and settle slightly.
At this moment, I place the tomato slices in threaded jars, fill them with marinade, and screw them on with iron lids as tightly as possible.
I take it to the cellar or store it in the refrigerator.

Within a week you will have a fragrant, spicy salad with whole slices of emerald tomatoes, slightly spicy in taste. The appetizer is ideal for fried meat, and has notes of Georgian dishes.

A simple appetizer of green tomatoes and zucchini

How nice it is in the cold winter to open a jar of brightly colored preserved vegetables and remember the smell and taste of the past summer.

Preparations from green tomatoes and zucchini are one of the best winter snacks, served with boiled or baked potatoes. Preservation lasts well until spring, but I often eat it during the New Year holidays.

There are 2 twist options: with and without tomato juice. I love cooking with tomatoes because they create a delicious, rich gravy that can be used as an interesting, spicy sauce for pasta.

Composition of seaming for 3 cans with a capacity of 1 liter:

young zucchini – 500 g;
unripe tomatoes – 400 g;
large carrots – 2 pcs.;
sweet peppers of different colors – 500 g;
thick tomato juice with pulp - 1 glass;
3 cloves of garlic;
apple cider vinegar – ½ cup;
a pinch of salt;
sugar – 100 g;
vegetable oil without aroma - ½ cup (a little more is possible);
a pinch of mixed pepper seasoning.

Cooking zucchini with tomato sauce and tomatoes consists of the following steps:

I wash the zucchini, remove the skin, and cut out the seeds from the inside if they are felt in the pulp. I cut the vegetable into small cubes.
I cut the washed tomatoes into medium slices, but not too small, so that the vegetables retain their shape later.
I peel the seeds from the peppers, cut them randomly, and add hot peppers to taste.
I puree bell and hot peppers with a blender.
I pour tomato juice with pulp into the pepper puree (you can replace it with tomato paste diluted with water or tomatoes punched in a blender). Next, I add salt and sugar, add vegetable oil and apple cider vinegar.
I add spices to taste and put them on the stove, set to medium heat. I bring the mixture to a boil.
Place chopped zucchini and tomatoes in a saucepan with tomatoes. I sprinkle carrots cut into strips over them.
Over low heat, stirring systematically, I simmer the vegetables, then squeeze out the garlic cloves and cook for another 5 minutes.
I put the prepared salad into sterile jars, completely filling the jar with tomato sauce.
I roll them with tin lids, turn the pieces upside down, and wrap them in a warm towel so that they cool more slowly.
I put the jars in the cellar, and within a week the appetizer is ready to serve.

It is better to eat an open jar in the first 3 days. I use the remaining sauce as a flavorful topping for buckwheat porridge or spaghetti. If desired, add chopped meat into it and simmer for 15 minutes.

Winter salad “Hunter”

I would like to offer an original recipe for green tomato salad for the winter, so aromatic and tasty that you will lick your fingers. The appetizer can easily be served with boiled potatoes and smoked brisket.

Required grocery set:

2 kg of green tomatoes;
onions and juicy carrots – 1 kg each;
a couple of heads of garlic;
a small mix of parsley and green dill;
red pepper powder - a pinch;
vegetable oil – ½ cup;
sugar – 5 tbsp. l. with a slide;
salt without additives - 3 tbsp. l.;
9% vinegar solution – 100 ml;
filtered water - ½ cup.

I prepare hunting salad according to the following scheme:

I wash the tomatoes and cut them into quarters.
I peel the carrots and grate them on a Korean grater.
Finely chop the greens with garlic, divide the onion into half rings.
I combine all the vegetable ingredients in a large saucepan.
I pour sugar and salt into the dough, pour out water and oil.
I put the pan with vegetables on the stove for 30 minutes.
I season the salad with pepper, pour in vinegar, and simmer the mixture for 3 minutes.
I immediately distribute the snack into sterile 1 liter jars.
I immediately seal the preserves with boiled lids and place them on the lid. I leave until completely cool.

From the specified amount of ingredients you will get approximately 5-6 cans of 1 liter each.

Preparation in liter jars “Unification”

While looking at very tasty recipes for preparations made from green tomatoes, I came across caviar that was so delicious that it was “finger-licking” good.

Before you prepare a spicy and thick dish, which can easily be served on a slice of fresh white bread, or as an addition to meat, you need to stock up on the following products for 6 0.5 liter cans:

green tomatoes – 1 kg;
orange carrots – 300 g;
onions – 3 pcs.;
colored bell peppers – 2 pcs.;
chili ketchup or tomato paste – 1 tbsp. l.;
sunflower oil – ½ tbsp. l.;
a pair of bay leaves;
ground black pepper, sugar and salt to taste.

For those who do not use vinegar, this will be the most delicious recipe:

I wash the tomatoes, peel them, chop them, and put them through a meat grinder.
I put the mixture on a sieve to drain the excess juice.
I peel the carrots with onions and sweet peppers. I cut the onion and pepper into strips, grate the carrots, and add the vegetables to the oil in a frying pan. Fry until the onion becomes transparent.
Along with the butter, I transfer the vegetable mixture into a saucepan, pour in the crushed tomatoes, sugar, salt and pepper.
I simmer for 15 minutes, stirring with a spatula so that the mixture does not fry to the bottom. Next, add ketchup with bay leaves, stir, and simmer over low heat for 10 minutes.
I distribute the caviar to the top into sterile jars, screw them on with tin lids, and leave the container upside down, covering it with a warm blanket.
To taste, the mixture can be blended with a submersible blender until smooth.

I serve the caviar on a slice of bread, garnished with a sprig of parsley.

Green tomato and beetroot salad - lick your fingers

Very tasty recipes for vitamin salads from green tomatoes, prepared without sterilization, for the winter are distinguished by the budgetary cost of food, the bright appearance of the prepared dishes, their rich taste and spicy aroma.

The slight sourness of unripe tomatoes harmonizes perfectly with the sweetness of beets and the juiciness of onions.

A beetroot snack is made from the following set of products (for 3 jars with a capacity of 1 liter):

unripe tomatoes – 2 kg;
juicy bright beets – 1 kg;
0.5 kg of onions and carrots;
vinegar 9% - 70 ml;
salt – 2 tbsp. l.;
sugar – ½ cup;
vegetable oil – 300 ml;
laurel leaves – 2-3 pcs.;
a handful of allspice.

The salad preparation scheme is as simple as possible:

I wash all the vegetable ingredients and dry them.
Grate the carrots and beets on a fine-mesh grater.
I divide the tomatoes into quarters, and cut the onion into thin half rings.
In heated oil in a frying pan, I fry the onions, add carrots, and when the vegetables become golden brown, I combine them with tomatoes and beets, add salt, add sugar, stir, and simmer for 40 minutes, systematically turning the mixture with a spatula so that it does not burn.
Pour in vinegar, laurel leaves, allspice, and simmer for another 10 minutes.
I lay out the workpiece in sterilized liter jars and press it with a machine.
I put the jars upside down and wrap them until they cool.

I store it in the cellar and serve it with baked meat.

Roll up green tomatoes with tomato sauce and suneli khmeli

Another unusual but surprisingly tasty recipe with green tomatoes, which are combined with tomato juice and ripe vegetable paste. Spicy garlic goes perfectly with the sourness of tomato, so the salad is ideal for lovers of oriental motifs in cooking.

Ingredients for a 3 liter jar:

unripe tomatoes – 12-15 pcs.;
garlic cloves – 200 g (decide more or less yourself);
a pair of onions;
a large bunch of greens (which one depends on taste preferences);
khmeli-suneli seasoning – 200 g;
salt - about 50 g for the whole mass;
sugar – 2 tsp;
an incomplete glass of vegetable oil;
apple cider vinegar – 10 tbsp. l.;
a glass of unsalted tomato.

Before you make a spicy salad, you need to familiarize yourself with the action diagram:

I cut the washed tomatoes with a cross at the tail.
I blend onions with garlic, spices and herbs in a blender.
I stuff the cut vegetables with the resulting aromatic mixture and carefully place them in a jar with the cuts facing up.
I put the jar in a pan of water so that it warms the contents of the container.
Separately, I boil water for the marinade: mix tomato juice with vinegar, oil, spices, sugar and salt. After the marinade has boiled, pour it into a heated jar.
I wait for the vegetables to simmer for another 15 minutes and roll the lid on the jar.

To prepare a salad of green tomatoes for the winter, as they do in the Caucasian countries, it is necessary to add the hops-suneli seasoning during the preservation process.

Salting gives vegetables sharpness and piquancy. Note that the deeper the cut on the tomato, the more it will be saturated with juices and aromas of seasonings. This salad has a second name “Danube”.

Salad with green tomatoes “Take your eyes out”

Initially, it was this funny name that attracted me, and, as it turned out, it was not accidental. The preparation has such a pungent taste that it can only be used as an additive to meat or other food, but eating it as an independent dish will not work, it is too hot.

Food set for 2 cans of 3 l:

green unripe tomatoes – 3 kg;
fresh garlic – 200 g;
hot pepper – 200 g;
celery in sheets – 250 g.

filtered water – 3 l;
sugar and salt – 150 g each;
vinegar 9% - 120 ml.

A vigorous snack is prepared according to the following scheme:

I wash the vegetables and pass all the ingredients through a meat grinder, except the tomatoes.
I cut off the tail of the tomatoes and remove the pulp with a small spoon.
I fill the resulting depression with a burning mass.
I cover the vegetable with the cut off lid and carefully place it in the jars.
I pour in the boiling marinade and roll it up with a machine.
You can add carrots or basil to the filling, depending on your taste preferences.

A lot of tasty and healthy preparations for the winter are prepared from green tomatoes. Vegetable additions will help highlight the taste of the main ingredient and turn a simple salad into an original spicy delicacy.

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

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

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

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

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

None of the passengers remained indifferent; everyone perked up. The female half rushed to ask for the recipe. That’s how this salad ended up in my arsenal for winter preparations. But cooking the same recipe year after year is boring and uninteresting for me.

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

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

Your rating:

Cooking time: 1 hour 0 minutes

Quantity: 1 serving

Ingredients

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

Cooking instructions

Finger-licking green tomatoes for the winter

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

List of ingredients:

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

Fill:

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

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

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

Delicious and simple recipe for green tomatoes for the winter

This delicious recipe will come in handy during the winter, and it’s quite easy to prepare.

List of ingredients:

Thick-skinned tomatoes.
Water.

Preparation

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

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

Green tomatoes in jars without sterilization

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

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

List of ingredients:

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

Preparation

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

Delicious stuffed green tomatoes for the winter

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

List of ingredients:

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

Preparation stuffed green tomatoes

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

How to make pickled green tomatoes

Another delicious, almost gourmet and uncomplicated recipe is pickled green tomatoes.

List of ingredients:

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

Cooking process pickled green tomatoes

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

Recipe for green tomato caviar for the winter

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

List of ingredients:

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

Preparation caviar from green tomatoes for the winter

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

Green tomatoes with garlic - a spicy gourmet recipe

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

List of ingredients:

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

Preparation

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

Pickled green tomatoes for the winter

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

List of ingredients:

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

How to cook pickled tomatoes for the winter

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

Green tomatoes for the winter in Korean

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

List of ingredients:

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

Preparation

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

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

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

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

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

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

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

There is another secret that will help extend the shelf life of green tomatoes: put a sprig of bird cherry in the jar, which will also add an amazing aroma to the preparations.

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

We look forward to your comments and ratings - this is very important to us!

Green tomatoes that do not have time to ripen before the end of the season are a common problem for all gardeners. What can you do with them? Anything. And, above all, prepare an excellent salad for the winter.

Everything that is left in the autumn beds can be safely put to use. I present to your attention 6 great recipes under the slogan “We collect everything, down to the last green tomato!” and prepare salads “You’ll lick your fingers!” We pack this vitamin riot into jars for the winter, and during the cold season we enjoy delicious autumn preparations.

Green Tomato Salad Recipe – Finger-licking Good

In October, there was practically nothing left on the household plots. The beds are empty, and the shelves on the balcony and in the cellar are filled with bright, delicious twists. But not all the goodies and health benefits have yet been collected from the bushes; green, unripe tomatoes hang on the tomato beds, from which you can make a salad marked “You’ll lick your fingers!” The recipe is simple and quick, and all your girlfriends and relatives who stop by for the treat will definitely appreciate the preparation.

Preparing ingredients for the salad:

Preparation:

Cut unripe tomatoes lengthwise into 6-8 slices. A large deep bowl is suitable for mixing ingredients. There we throw chopped tomatoes, chopped garlic, salt and sugar, pour vinegar and oil over the future salad.
It’s inconvenient to use a spoon, so use clean hands to thoroughly mix all the ingredients and set the salad aside for 3 hours. After every 20-30 minutes, it is advisable to stir the vegetable mass again, and the salad will give a lot of delicious juice.
After tincture, the finished salad can be rolled into jars for the winter or placed in containers and stored in the refrigerator.

Frequent guests and beloved household members will definitely appreciate the preparation with its juiciness and aroma!

A simple recipe for green tomato salad for the winter

Autumn is the time for vitamin preparations. All housewives “pass the plan” to fill the shelves with multi-colored twists. Every year housewives look for new recipes, and a simple green tomato salad for the winter can become a favorite in late autumn preparations.

Write down the ingredients:

The “Swamp” tomato variety is perfect for this twist. They are grayish-green on the outside, but sweetish and fleshy on the inside with a pinkish center.

Preparation:

Using a special grater, grate the carrots into long strips and cut the onion into medium cubes. We divide the tomatoes into 6-8 parts and place them in a large bowl. We throw carrots and onions in there. Sprinkle all this beauty with 3 tablespoons of salt, mix and leave to salt for 10-12 hours.
After tincture, the salad will give a lot of juice, it will be useful for juicy preparations. But the vitamin dish is not ready yet! It is necessary to prepare a marinade from oil, vinegar, sugar and additional spices. Pour the hot solution over the salad and boil it after boiling for 30 minutes over low heat.

We roll the warm salad into a clean container and get 8 liter and 1 half-liter jars of a great summer snack.

Green tomato salad recipe without sterilization

Green tomato salad has a unique taste that cannot be compared with anything else! A new recipe without sterilization will allow you to quickly and easily prepare a tasty and healthy summer snack.

Let's prepare the ingredients:

This salad includes the most unsightly vegetables, everything left in the autumn beds. There is no need to throw away anything; any gifts of nature will be useful for winter twists!

Preparation:

Chop the vitamin ingredients into different containers: tomatoes into slices, onions into half rings, pepper into strips, and carrots using a grater or through a meat grinder.

We throw all the bright ingredients into a large bowl and admire the riot of colors.

Pour vegetable oil and vinegar over the vegetables and combine all the ingredients with your hands into a single vitamin ensemble. Let the salad sit for 2-3 hours at room temperature!

The last step is after the infusion, put the bowl on the fire and simmer the salad for exactly 1 hour. When hot, place the appetizer in sterile jars, roll it up and keep it in the “head” until it cools.

Without sterilization, salad is perfectly stored at room temperature!

If all these products are passed through a meat grinder in the same proportions, boiled for 1 hour and rolled into jars, then in winter you can enjoy excellent vitamin caviar.

Don’t be lazy, close it up and delight your loved ones with delicious autumn preparations!

Green tomato salad for the winter - recipe with onions and carrots

Juicy green tomato salad is loved by all lovers of savory snacks. In this recipe with onions and carrots, bell pepper is also added for a variety of tastes. If you prepare such a salad for one bowl, it will be eaten immediately, and there will be nothing left for the winter. It’s better to cook it right away in a large bowl and have a few clean jars in advance.

Cleaning salad ingredients:

Preparation:

We begin to chop clean vegetables. Green tomatoes in thin slices, bell peppers and onions in half rings, carrots and red tomatoes on a coarse grater.

If you are covering a large amount of salad, you can mince carrots and red tomatoes, then you don’t have to remove the tomato skin.

Place a bowl on high heat, add all the chopped vegetables and simmer the salad under the lid for 50-60 minutes over low heat.
After boiling, add salt and sugar, stir and check if it is seasoned enough. You can add more spices if you wish.
15 minutes before turning off, pour in a glass of sunflower oil. When hot, roll the salad into jars, you will get 2.5 liters and one bowl for testing.

A sweetish, soft and aromatic winter snack is ready. Bon appetit!

Korean green tomatoes - salad for the winter

Snacks based on Korean recipes have become firmly established in the family diet of many housewives. The dishes are distinguished by a pleasant piquancy and a spicy note, as is the green tomato salad, which can be rolled up for the winter.

For the cooking process we will need:

Preparation:

Grate the peeled carrots on a Korean grater to create orange worms in the salad. Sprinkle it lightly with salt and sugar, remembering that the carrots soften and give juice.

Cut the tomatoes into rings and add them to the juicy carrots. Add spices: salt, sugar and ground coriander.

Finely chop the garlic and throw it into a bowl with the salad. Mix everything thoroughly!

Pour vegetable oil into a frying pan and fry one chopped onion in it, add chopped hot pepper and coriander seeds.

Season the salad with the hot mixture, add vinegar and fresh parsley. Mix everything thoroughly, put it under pressure, and put it in the refrigerator for 24 hours.

With a little patience, you can enjoy a cool, spicy snack the next day!

Green tomatoes for the winter – Danube salad

Knowledgeable housewives recommend preparing Danube salad from green tomatoes and rolling it up for the winter. The taste of the dish is sweet and sour with a slight pepper, and it is easy and quick to prepare. A simple recipe does not require much expenditure from the housewives, but you need to let the vegetables brew a little, then the result will exceed all expectations!

Ingredients:

Preparation:

We cut the tomatoes into small slices or large cubes to suit the housewife's taste. Grate the carrots on a coarse grater, and chop the onions into thin half rings. Everything is thoroughly mixed with the addition of salt.
The vegetable mixture is infused under the lid at room temperature for about 3-4 hours.
Next, add the rest of the spices, mix everything and put it on the stove.

So that each slice absorbs sugar and vinegar, you can work with your hands and combine the vegetables into a single juicy salad.

From the moment it boils, boil the mixture for 30 minutes. Place the hot salad in sterilized jars, place on the lid and cover with a blanket until it cools completely.

A bright winter preparation will ideally complement any family dinner. This dish contains a lot of vitamins and microelements and can be stored for a long time on a spacious balcony shelf.

I suggest you watch a video recipe for making green tomato salad for the winter

Good luck with your preparations and look forward to new recipes!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Canning for the winter is a very popular activity for many housewives, because it provides an excellent opportunity to diversify the table with delicious, savory snacks and salads that add bright notes to any meal. Even green tomatoes are used: when prepared, they turn out very tasty. If you don’t believe me, see for yourself by preparing preserved salad recipes for the winter with photos You’ll lick your fingers. Green tomatoes can be prepared in different forms: stuffed, whole, sliced in salad.

How to choose the right tomatoes for harvesting for the winter

For soaked, lightly salted, pickled, barrel, salted tomatoes, you need to choose fruits in a store or market with the correct degree of ripening: they should be unripe or brown, and the tomato crumb should be hard and dense. Choose fruits without dents, cracks, or signs of disease. In terms of ripening, all green tomatoes should be the same. There is no need to roll up a variety of colors into a jar, combining brown, red, and pink.

As for size, it is better to give preference to medium or small green tomatoes, but not like cherry ones. Fruits that resemble a plum in shape are suitable because they are small and have a dense structure. When all the green tomatoes have been selected and sorted, they need to be thoroughly rinsed with water several times for wrapping salads for the winter “You’ll lick your fingers.”

What utensils will you need?

During canning, almost everything that is in every housewife’s kitchen can be useful:

You will need a special saucepan: it is a wide, thick-bottomed pot with a spout, a strong handle, and the inclined walls of this dish allow liquids to evaporate quickly. The pan must be made of durable stainless steel and have a volume of 9 liters. There are dishes that have markings on the inside to make it convenient to monitor the amount of boiled contents.
When canning, you may need large wooden spoons with long handles.
It is important to have a thermometer that allows you to determine the moment of readiness and the temperature of the canned products at the time of pouring into jars.
Using a slotted spoon you can remove the scale.
Measuring containers and spoons will help you correctly determine the proportions of the components.
To pour the preparations into jars, jugs made of heat-resistant glass are used, as well as special plastic funnels with a narrow or wide spout.
To sterilize canned food, a home autoclave or a regular saucepan with a wide bottom and gauze lined on the bottom is useful.
For canning, glass jars with tin lids with a rubber ring-liner, a manual seaming machine for twisting, and “twist-off” lids are used.

Recipes for delicious finger-licking salads made from green tomatoes

There are many recipes for canning green tomatoes for future use in the form of finger-licking salads. Having tried this preparation once, every housewife is convinced of how wonderful the preservation is. Green tomatoes, like red ones, are salted, pickled, combined with spices and vegetables (herbs, adjika, Korean seasonings, mustard, cloves, hot peppers, horseradish, pasta, apples). Canned fruits taste harder and more sour.

With carrots and onions without sterilization

One way to prepare a finger-licking green salad is without sterilization. This greatly simplifies the canning process and saves time. Carrots in the salad add a slight sweetness, and onions add piquancy. To prepare finger-licking green tomatoes for this recipe you will need:

onions – 1 kg;
carrots – 1 kg;
green tomatoes – 3 kg;
water – 0.5 cups;
salt – 2 tbsp. l.;
vinegar 6% - 0.5 cups;
sugar – 1 glass.

Step-by-step recipe for finger-licking green tomato salad:

We wash the tomatoes, let them dry or wipe them with paper towels. Cut into small slices.
Peel the carrots and chop them on a grater.
Remove the skins from the onion and cut into thin half rings.
Place all the vegetables in an enamel pan, add vegetable oil, water, salt, sugar and leave for a couple of hours.
After the specified time has passed, put the dishes with vegetables on the fire, bring to a boil, and simmer for 25 minutes over low heat. Add vinegar and remove from heat.
Place the hot salad in sterilized jars, then twist, turn upside down and wrap until cool. Then we transfer it to the cellar for storage.

With cucumbers Danube style

Green tomato and Danube salad is a very tasty and unusual preparation. By adding it to your winter meal (rice, pasta, potatoes, meat dishes), you will definitely remember summer. The combination of available products in the recipe gives an original taste. Preparing for the winter preserves the original aroma of vegetables. To prepare the finger-licking green tomato salad you will need:

bell pepper – 1 kg;
green tomatoes – 1 kg;
young cucumbers – 1.4 kg;
onions – 500 g;
salt – 2 tbsp. l.;
vegetable oil – 200 ml;
vinegar 9% - 50 ml;
sugar – 5 tbsp. l.;
hot pepper – 1 pc.

Step-by-step recipe for Danube-style green tomato salad for the winter:

We wash the cucumbers, dry them, cut off the ends, and chop them into halves of circles.
We wash the bell pepper, remove seeds and stems, and cut into strips.
Wash the hot pepper, remove the stem and seeds, and finely chop.
Wash the tomatoes and cut into slices.
Peel the onion, soak in cold water for 20 minutes, cut into thin half rings.
We transfer all the vegetables into an enamel pan, pour in vinegar, oil, add sugar and salt. Stir with a wooden spoon and place on low heat. When the salad boils, cook for 5 minutes.
Place the salad in sterilized jars, tamping down slightly. Roll up the pieces, turn them over, and wrap them until they cool. Then we store it in a cool place.

Korean in banks

Finger-licking green tomato salad in Korean is one of the quick, tasty preparations for the winter. Vegetables are marinated in their own juice with the addition of various spices, making the dish moderately spicy and piquant. If you wish, you can supplement the recipe with hot pepper. We will need:

bell pepper – 2 pcs.;
green tomatoes – 1 kg;
vinegar 9% – 50 ml;
garlic – 4 cloves;
sugar – 50 g;
vegetable oil – 50 ml;
ground red pepper – 0.5 tsp;
salt – 1 tbsp. l.;
parsley - to taste.

Step-by-step recipe for making Korean-style green tomato salad with photos:

Wash the greens, dry them, and chop finely.
Wash the tomatoes and cut into slices.
Remove the peel from the garlic and chop it with a knife.
We wash the pepper, remove seeds and stems, and chop into small cubes.
We wash the canning jars and lids.
Place pepper, green tomatoes, garlic, parsley into a bowl, add sugar, salt, and ground red pepper. Pour in vinegar, vegetable oil, stir.
Place the salad in jars, close and leave in the refrigerator for 8 hours. After this, the snack is ready for consumption or storage until winter.

Winter Flower-seven-flowered with vinegar

Salad of green tomatoes for the winter “Tsvetik-Semitsvetik” is a simple and tasty autumn appetizer. The preparation in jars is very bright, reminiscent of a warm summer day. The salad comes out very aromatic, with a slight hint of sourness and rich taste. To prepare you will need:

sweet pepper – 1 kg;
green tomatoes – 2 kg;
carrots – 1 kg;
onions – 1 kg;
vinegar 9% – 250 ml;
water – 500 ml;
sugar – 160 g;
salt – 3 tbsp. l.;
vegetable oil – 250 ml.

Step-by-step recipe for green tomato salad “Tsvetik-Semitsvetik”:

We wash and peel all vegetables. We cut the tomatoes into slices, the peppers into strips, the onions into half rings, and chop the carrots on a grater.
Pour water, oil into the pan, add salt and sugar. Put on the fire, after boiling, add the vegetables. When boiling again, cover with a lid and simmer for 10 minutes. Add vinegar and remove from heat.
Place the salad in sterilized jars, roll up, and wrap until cool. We store it in a cellar or pantry.

Watercolor without vinegar

Green tomato salad “Watercolor” is a simple winter preparation. Its taste is distinguished by a combination of light sweetness and sourness, so it is a successful savory addition to any winter feast. To prepare you will need:

onions – 500 g;
green tomatoes – 2 kg;
garlic – 2 heads;
carrots – 500 g;
bell pepper – 500 g;
greens – 1 bunch;
salt – 3 tbsp. l.;
vegetable oil – 1 cup;
sugar – 0.5 cups.

Step-by-step recipe for “Watercolor” salad with photos:

We wash and peel all vegetables. Cut the tomatoes into slices.
Cut the pepper into thin half rings and place in a bowl with the green tomatoes.
Cut the carrots into thin slices.
Cut the onion into half rings.
Chop the garlic and herbs.
Mix the vegetables and leave for 6 hours. Then add salt, sugar, and hot oil.
Mix the salad thoroughly, put it in jars, and sterilize for 15 minutes. We roll up the blanks, turn them over, and wrap them. When the preservation has cooled completely, put it in the cellar.

Hunting

“Hunter’s” salad is a quick and tasty preparation for the winter, judging by the reviews of housewives. The beauty of the recipe is that you can vary the amount of ingredients at your own discretion, getting a new taste each time. Remember that you need to add more salt so that when tasting, the salad seems a little over-salted. Don't worry, when you open it in winter, it will get the right taste. We will need:

cucumbers – 200 g;
green tomatoes – 200 g;
bell pepper – 200 g;
white cabbage – 200 g;
onion – 1 pc.;
carrots – 100 g;
salt - to taste;
dill and parsley - 1 sprig each;
garlic – 1 clove;
vinegar essence - 0.5 tbsp. l. for 1 liter jar;
vegetable oil – 2 tbsp. l.

Step-by-step recipe for finger-licking green tomato salad with photos:

We wash and peel the vegetables. Cut the carrots into strips, onions, peppers into small cubes, cucumbers into strips, tomatoes into cubes, finely shred the cabbage. Place all vegetables in a bowl.
Add crushed garlic and salt to the vegetables and leave until juice forms. Place on the fire and heat without letting it boil. Pour in vinegar, oil and turn off the burner.
Place the salad in sterilized jars, sterilize the preparations, and roll them up. We wrap the jars and, after cooling, send them to a cool place.

Cobra with garlic and chili pepper

The “Cobra” salad from the “Finger-licking” series with the addition of chili peppers and garlic is suitable for those who like very spicy and fiery snacks. This dish will successfully complement the meat, highlighting the excessive fat content and helping the digestion process. You can vary the amount of garlic and pepper depending on the level of spiciness you prefer. To prepare a spicy green tomato salad you will need:

garlic – 3 heads;
green tomatoes – 2.5 kg;
salt – 3 tbsp. l.;
vinegar – 100 ml;
chili pepper – 2 pcs.;
sugar – 3 tbsp. l.

Step-by-step description of the hot salad recipe:

Wash the tomatoes and cut into small slices.
Wash the pepper, remove the seeds if desired, and cut into slices.
Chop the garlic; if desired, you can add some fried garlic. This will add even more flavor to the preparation.
Mix tomatoes, peppers, garlic, sugar, salt, vinegar. Leave for half an hour to form juice.
Place the salad in sterilized jars and cover with lids.

Caviar in a slow cooker

You won’t surprise your household with squash and eggplant caviar, but green tomatoes are something new, you’ll just lick your fingers. It is not inferior in taste to traditional types of snacks, but is distinguished by its piquancy and originality. Instead of vinegar essence, you can use apple or wine vinegar. We will need:

onions – 500 g;
bell pepper – 6 pcs.;
green tomatoes – 3 kg;
sugar – 150 g;
vinegar essence - 3 tbsp. l.;
vegetable oil – 250 ml;
mayonnaise – 150 ml;
carrots – 1 kg;
salt – 2 tbsp. l.;
chili pepper – 3 pcs.;
ground black pepper – 2 tsp.

Step-by-step recipe for preparing green tomatoes in the form of caviar for the winter:

We wash, peel and grind all the vegetables through a meat grinder along with hot pepper. Transfer the entire mass to a slow cooker, add salt and sugar.
First you need to fry for a few minutes. Then turn on the stewing mode for an hour and a half, cook, stirring occasionally.
15 minutes before the device beeps, add ground black pepper, vinegar, mayonnaise and vegetable oil.
When the caviar is ready, put it in sterilized jars, roll it up, turn it over and wrap it until it cools.

How to pickle barrel tomatoes with vegetables in adjika

Real barrel pickled tomatoes are made in a wooden barrel, which is thoroughly washed beforehand and lined with plastic bags. If you don't have one, you can use an aluminum bucket or large pan. Green tomatoes in adjika with cucumbers are an excellent savory appetizer that will brighten any meal. For salting we need:

adjika (ready-made or homemade) – 2.5 l;
tomatoes – 2 kg;
dill – 1 bunch;
cucumbers – 1 kg;
salt - to taste;
currant leaves – 5 pcs.;
cherry leaves – 5 pcs.

Step-by-step recipe for pickling barrel green tomatoes with adjika “You’ll lick your fingers”:

We select strong fruits and wash them. At the bottom of the barrel or aluminum pan we put dill, cherry and currant leaves.
Place washed cucumbers, alternating with tomatoes. Salt to taste, pour adjika so that it covers the vegetables.
We put fabric, a wooden circle and a weight on top. After 2 months, the vegetables are ready.

Armenian style with greens

Armenian and Georgian cuisine presented all housewives with many wonderful, tasty dishes. Stuffed green tomatoes, which are considered a very common preserve among our compatriots, deserve special attention. The preparation turns out very tasty, piquant, and successfully complements roasts and other meat dishes. We will need:

garlic – 2 heads;
green tomatoes – 2 kg;
dill – 0.5 bunch;
cilantro – 0.5 bunch;
celery – 0.5 bunch;
parsley – 0.5 bunch;
basil – 0.5 bunch;
dill umbrellas – 1 bunch;
celery – 1 bunch;
hot pepper – 1 pc.;
sweet red pepper – 1 pc.;
salt – 2 tbsp. l.;
water – 1 l.

Step-by-step recipe for stuffed green tomatoes “You'll lick your fingers” in Armenian:

We wash the tomatoes, make a cut crosswise or not all the way along.
For the filling, chop half a bunch of celery, basil, cilantro, and parsley. Finely chop the garlic, sweet and hot peppers. Mix all these ingredients, add a tablespoon of salt. This is our filling.
We stuff the fruits, place them tightly in a jar, placing each layer with dill umbrellas and celery sprigs.
To make the brine, boil water with 2 tablespoons of salt. Cool, pour in tomatoes. Leave at room temperature for about 4-5 days. Afterwards we close with nylon lids and store them in the refrigerator.

Sliced in tomato sauce

Green tomatoes in tomato sauce with the addition of cinnamon are an original, tasty winter preparation, the taste is somewhat reminiscent of lecho due to the presence of juice and pepper. Vegetables need to be strong. Cinnamon gives the product a spicy taste and aroma. We will need:

tomato juice – 1 l;
aspirin – 1 tablet per jar;
sugar – 4 tbsp. l.;
salt – 3 tsp;
cinnamon - on the tip of a knife;
sweet bell pepper – 2 pcs.;
green tomatoes – 2 kg.

Step-by-step preparation of finger-licking green tomato salad in tomato sauce:

Place the tomatoes and bell peppers cut into slices into sterilized jars. Fill with boiling water twice, drain the liquid.
To fill, mix tomato juice, salt, sugar, cinnamon, put on fire, after boiling, cook for 5 minutes.
We put an aspirin tablet in the jars, fill it with marinade, and roll it up.

Video

Green tomatoes are often used in cooking. Unripe tomatoes make excellent canned food. These can be stuffed, pickled, pickled tomatoes, caviar, or finger-licking salads for the winter. In most cases, they are combined with other vegetables (onions, carrots, sweet and hot peppers), and a variety of spices and seasonings add spiciness, piquancy and aroma to the preparation. In the video below with the recipe for the finger-licking salad, you will learn how to can green tomatoes. The result is a spicy, tasty preparation.

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Recipes for green tomato salads for the winter: delicious preparations