American style green tomato recipes. Green tomato dishes

If you have ever tried pickled or salted green tomatoes, then this type of harvest will forever settle in your canning cabinet. Salads, caviar, stuffed green tomatoes are also prepared from green tomatoes. And from the variety of recipes, how to close green tomatoes for the winter just dizzy.

In city markets, such a product as green tomatoes is not often found, but if you see, be sure to buy and preserve a few jars. In winter, such tomatoes are a real find!

Dear friends, I bring to your attention interesting selection recipes on how to prepare green tomatoes for the winter. If you have your favorite and proven recipes for blanks from green tomatoes, please share in the comments.

Canned green tomatoes without sterilization

The recipe for canned green tomatoes without sterilization, can be viewed .

Stuffed green tomatoes for the winter

We are talking about green tomatoes, but not simple ones, but stuffed with carrots and garlic. Such a preparation looks very bright and appetizing, and the filling gives the tomatoes a special charm and excellent taste... My recipe assumes sterilization, so don't worry - the workpiece will be stored great, even at room temperature. See the recipe with a photo.

Green tomato salad for the winter with tomato paste

It often happens that the tomatoes do not have time to ripen: it rains and cold, and the tomatoes remain green. But do not rush to get upset - you can make a lot of interesting preservation from such green tomatoes. I really love green tomato salad for the winter with tomato paste- it is easy to cook, and it turns out delicious and appetizing. See the recipe with a photo.

Georgian salty green tomatoes

The recipe for salted green tomatoes in Georgian is quite simple: you just need to prepare the filling, fill the tomatoes with it and pour over the brine. And after a few days it will be possible to taste salty green tomatoes - no worse, and perhaps even better than red ones! How to cook, see.

Green tomato salad for the winter "Emerald" (without sterilization)

How to prepare a salad of green tomatoes for the winter "Emerald", you can see.

Green tomato salad with onions and bell peppers for the winter

This preservation has a rather simple recipe, the most difficult, in my opinion, is to cut vegetables. And then everything is simple - put in jars, pour marinade and send to sterilize. It turns out the same great salad, tasty and quite appetizing. In winter, it will probably come in handy for you - as an excellent snack on a weekday, for a festive table. Recipe with photo.

Green tomatoes stuffed with herbs and garlic for the winter

How to cook green tomatoes stuffed with herbs and garlic, I wrote .

Pickled green tomatoes with adjika

The recipe for pickled green tomatoes with adjika, you can see .

Pickled green tomatoes with garlic, pepper and herbs

How to cook pickled green tomatoes with garlic, pepper and herbs, I wrote .

If, on the eve of the first frost, green tomatoes remain on the garden bed, you can remove them and leave them to ripen at home, or you can use them without waiting for ripening. After all, unripe tomatoes - necessary ingredient many dishes.

At the same time, the fruits are distinguished by their unconditional usefulness and include a number of vitamins and minerals necessary for the full functioning of the body.

Consuming vegetables will help prevent the risk of heart attacks, the development of cancer cells, and strengthen the immune system. In addition, serotonin, which is part of tomatoes, relieves depression and normalizes the functioning of the nervous system. It is only important to take into account all the subtleties and rules for preparing dishes from unripe tomatoes, so that the fruits bring maximum benefit and no harm to the body.

Instant Cask Tomatoes

The most delicious green tomato snack is pickling vegetables in a barrel. To give tomatoes a special taste and aroma, various spices and spices are used: leaves of oak, horseradish, black currant, mint, dill and parsley. The result is a delicious, aromatic, savory and crunchy snack made from unripe vegetables. At home, for cooking green tomatoes, you can use enamel pot or three liter cans.

Ingredients:

• Water - 13 l
• Pepper pods - 20 pcs.
• Tomatoes - 20 kg
• Bunches of parsley, dill - 5 pcs.
• Salt - 0.75 kg
• Garlic heads - 10 pcs.

1. Rinse parsley and dill in running water, shake to remove excess moisture and chop finely.
2. Peel the garlic cloves and cut into slices.
3. Rinse hot peppers, chop.
4. In a bowl, combine chopped herbs, garlic and pepper.
5. Prepare dense tomatoes without signs of damage or rotting on the peel, wash and dry, after removing the stalk. Cut the fruit in half crosswise and fill with a mixture of pepper, garlic and herbs.
6. Prepare the brine by dissolving salt in cooled boiled water.
7. Tamp the harvested fruits tightly into a barrel or saucepan. Pour cold brine over the tomatoes so that the liquid completely covers the vegetables. Cover the workpiece with a plate or lid slightly smaller than the diameter of the container. Place a load on top of the plate, for example, a saucepan or a jar of water. Leave the tomatoes to brine for 2-3 days at room temperature.
8. On the third day, transfer the product to a cool place for later storage. For convenience, you can pack tomatoes in jars and pour brine to the top, close the container with nylon lids.

Instant green tomatoes will be ready to eat on the fourth to fifth day.

Adjika from green tomatoes

Another option for what can be made from green tomatoes will appeal to lovers spicy treats and sauces. After all, from unripe tomatoes you can cook a simple and delicious treat- adjika, which will complement the taste of any dish or become a separate snack for festive table.

Ingredients:

• Onions - 0.5 kg
• Bell pepper- 1 kg
• Hot pepper pods - 2 pcs.
• Tomatoes - 1.6 kg
• Lean oil - 250 ml.
• Sugar - 200 g
• Salt - 60 g
• Vinegar - 100 ml
• Provencal herbs - 2 tsp
• Apples - 0.7 kg
• Garlic heads - 2 pcs.

Cooking algorithm:

1. Prepare vegetables for cooking. Wash tomatoes, apples and peppers under running water, spread on a towel to dry. Cut the tomatoes into quarters. Peppers to clear of seeds and cut off the stalks. Peel a clove of garlic and onions, rinse. Cut the onions into 4-6 pieces. Cut the apples in half, remove the seed box. Rinse the fruit and cut into large wedges.
2. Grind the prepared vegetables into a gruel using a meat grinder. Add salt, granulated sugar to the vegetable mass, pour in vinegar and vegetable oil.
3. Boil the vegetable mass in a heavy-bottomed saucepan for 30-35 minutes. Pour into the mixture 2-3 minutes before being ready Provencal herbs.
4. Pack hot adjika in clean jars and seal with disinfected lids. Turn the seam upside down and cool under a warm blanket.

Green tomato vegetable stew

On the basis of unripe tomatoes, you can prepare this recipe tasty dish for the winter - a vegetable stew made from green tomatoes, peppers, onions and garlic. At the same time, the cooking process itself will take a minimum of effort, time and money.

Components:

• Onions - 10 pcs.
• Pepper - 10 pcs.
• Tomatoes - 2.5 kg
• Laurel leaves - 5 pcs.
• Oil - 0.5 l
• Ground black pepper - 1 tsp
• Sugar - 10 tablespoons
• Garlic cloves - 5 pcs.
• Salt - 5 tsp

Peel the onions, rinse and cut into half rings. How to prepare a vegetable stew for the winter:

1. Pepper free from seeds and stalks, chop into strips.
2. Wash green tomatoes, pat dry with towels and cut into wedges.
3. In a bowl, mix the prepared vegetable slices with salt, cover the container with a lid. Leave the workpiece for 4 hours, placing it in the refrigerator. After the time has elapsed, drain the resulting juice, pour the vegetables into a saucepan.
4. Add garlic cloves passed through a press to the vegetable mass. Stir in the spices: ground pepper, sugar, vegetable oil, put laurel leaves.
5. Pan with vegetable stew put on fire, bring the mass to a boil. Simmer vegetables for 60 minutes on low heat.

Attention! To prevent the dish from burning, stir the stew periodically with a wooden spoon.

1. Arrange the prepared caviar in clean jars and close the lids. Cool preservation and store in a cool place.

Tomato jam

If you want to experiment and try something tasty and unusual, you can make green tomato jam. The delicacy will be a great addition to pancakes, pancakes, a snack for tea or filling for pies.

Products:

• Orange - 0.6 kg
• Water - 200 ml
• Jelly - 180 g
• Cinnamon - 2 pal.
• Lemon - 160 g
• Sugar - 1 kg
• Tomatoes - 1 kg

Algorithm for cooking treats:

1. Wash tomatoes before cooking. Soak vegetables for 2 hours in a saline solution at the rate of 1 liter of water 1 teaspoon of salt. After that, rinse the fruits with running water, dry and cut into slices. Pour vegetable slices into a saucepan.

Attention! Green tomatoes contain a harmful component - solanine, so consume vegetables in fresh not desirable. But you can make the product absolutely safe for health by pre-blanching the vegetables for 2-3 minutes, pouring them with boiling water three times in a row, or soaking them in a saline solution.

1. In a separate saucepan, mix water and sugar. Put the container on fire. Boil the liquid and simmer for 5-7 minutes over low heat.
2. Pour green tomato slices with hot syrup. Leave the mass to cool completely and then boil. Boil the tomatoes for 3-5 minutes after boiling and cool again by turning off the heat.
3. At this time, cut the zest from the citrus and squeeze out the juice. Grind the zest.
4. Add citrus juice, cinnamon and lemon zest with orange to the cooled tomato mass. Boil the mixture for 5 minutes. Cool the jam for 5-6 hours.

Attention! For aroma, you can add a pinch of nutmeg and grated ginger to the workpiece.

1. After the time has elapsed, pour orange jelly into the blank. Boil the mass, stirring, over low heat for several minutes.
2. Arrange hot jam in clean jars, close with lids. Store treats in the refrigerator.

Within a few weeks, the jam will thicken and turn to jelly.

Fried tomatoes

Green tomatoes are suitable not only for preservation or pickling, but also for making the most delicious roasted tomato appetizer, the recipe for which is detailed below.

Components:

• Sunflower oil - 100 ml
• Flour - 4 tablespoons
• Tomatoes - 2 pcs.
• Eggs - 1 pc.
• Allspice - 1/3 tsp
• Salt - ½ tsp

The preparation of a green tomato dish is as follows:

1. Soak the tomatoes in brine, rinse and dry. Chop vegetables into thin slices.
2. Season the tomato rings with salt and pepper.
3. Beat the egg with a whisk or fork. Separately prepare a small bowl with corn flour.
4. Dip tomato rings into egg mixture, and then roll in flour on both sides.
5. Immediately place the vegetable slices in a hot skillet, greased with vegetable oil.
6. Fry the blanks for 1-2 minutes on both sides and place on paper towels to remove excess oil.

Serve the dish as a side dish or as a stand-alone snack.

When the red hot summer slowly gives way to autumn coolness, asters, gladioli bloom, and summer holidays come to an end, the season for harvesting green tomatoes begins.

On my shelves in the cellar, blanks of green tomatoes have appeared relatively recently, but all my household members have become so fond of them that for the second year in a row I have canned various salads from green tomatoes, pickled green tomatoes with garlic, with adjika, and even with vodka.

But, not stopping at what has been achieved, I am constantly in search of new and interesting recipes blanks from green tomatoes, and try different ways how you can prepare green tomatoes for the winter.

Fortunately, I have no problems with the availability of green tomatoes, since my mother-in-law is a seasoned summer resident, and every year she supplies me with a couple of buckets of this delicacy. Although, in the markets of the city, I have never seen green tomatoes on sale.

In this article I bring to your attention the most successful, in my opinion, recipes for blanks from green tomatoes for the winter. Traditionally, I ask you to share your favorite and proven recipes, because the more good recipes, the more satisfied housewives!

Korean green tomatoes for the winter

I suggest you try to cook Korean-style green tomatoes for the winter: bright, spicy, and incredible delicious appetizer from green tomatoes in Korean, which will remind you of the colors of autumn, gray and gloomy in winter. The recipe for green tomatoes in Korean is quite simple, from the available seasonal ingredients, but still we will cook green korean tomatoes for the winter with sterilization, so please be patient and good mood... Recipe with photo.

Green tomatoes in slices for the winter

Tomatoes according to this recipe are moderately spicy, aromatic, and outwardly they look very appetizing. Perhaps the hardest part of this recipe is sterilization. No, not the process itself, but the waiting, when cans of tomatoes can be rolled up. So, without much hassle, your pantry will be replenished with another portion of a successful preparation for the winter. Recipe with photo.

Green tomato salad for the winter "Colors of autumn"

If you have never cooked a salad of green tomatoes, urgently get better! This type of preparation is one of the most favorite in my family, and salad cans, as a rule, run out before the New Year. …

Caviar from green tomatoes for the winter

I think every gardener is faced with the fact that in the fall tomatoes do not have time to ripen and turn red, but remain hanging with sad, green fruits on the bushes. Do not be upset if you have a lot of such green tomatoes left - you can cook a lot of them delicious blanks... One of them is caviar from green tomatoes for the winter. Such an appetizer will be very popular in the cold season, and it is not difficult to prepare it. How to cook, see.

Green tomatoes for the winter with aspirin

Tomatoes are prepared simply and quickly, and the result is ... sweet and sour hard tomatoes with a rich taste of red pepper and pickled garlic. Even if you don't like canned green tomatoes, you will definitely love this recipe. ...

Green tomatoes for the winter with vodka

Everyone who has tried these wonderful tomatoes was simply delighted, and when men hear that green tomatoes are marinated with vodka, they say: "Put more on the plate." Recipe .

Green tomatoes for the winter with garlic and hot pepper "Cobra"

My husband, dad, and brothers are delighted with these green tomatoes with garlic and hot peppers, and for every holiday they ask me: "Will there be Cobra with vodka?" Cobra "will definitely be!" …

Spicy green tomatoes in Georgian for the winter

A real hostess can make a real one out of any product cooking masterpiece... Surely everyone knows that tomatoes without sun will not acquire the desired color. In the shade, green fruits will remain green, but this is not a reason to throw them away. In this form, they are definitely not suitable for eating, but if they are preserved, they will turn out to be very appetizing.

Eh, what winter can be without summer preparations? In the warm season, you have to work a lot so that you can enjoy canned food in winter. If you want to cook unripe tomatoes in a jar for the winter, then you must definitely know the preservation recipe. This is a rather difficult task, but it is better to push up and stock up for the winter than to throw out whole tomatoes.

Salad with green tomatoes, garlic and pepper

This cooking method is in great demand in the Caucasus. The appetizer will go well with meat dishes, which in Georgia are preparing for any holiday.

Ingredients:

• unripe tomatoes 1.5 kg.
• pepper 0.3 kg.
• garlic 2 medium heads.
• refined oil 100 ml.
• small onions 3 pcs.
• vinegar 9% 85 ml.
• seasonings.
• greens.
• salt to your taste, but not less than one tablespoon

Preparation:

We wash the tomatoes and cut them into slices. Transfer to a deep bowl, mix with salt. We press down with a plate so that the tomatoes let the juice out, put in the refrigerator for several hours. Then we remove the resulting liquid.

Peel the onion, chop finely. Fry it with spices in a closed skillet for about 4 minutes over medium heat. Then add the pepper and move the whole mass to the tomatoes, pour out the oil as well. Chop greens, pour with garlic to tomatoes, stir.

The vinegar must be boiled, then poured over the vegetables. We fill the vegetable mass, put it in a cool place, wait for the tomatoes to marinate. After 48 hours, the salad will be completely ready. Remember to stir the contents a couple of times a day.

Green tomato salad with cucumbers

Delicious vegetable salad for the winter.

Ingredients:

• cucumbers 1 kg.
• green tomatoes 0.5 kg.
• zucchini 0.5 kg.
• apples 0.5 kg.
• garlic 200 g
• refined oil 100 ml.
• granulated sugar 50 g.
• tarragon 50 g.
• apple cider vinegar 100 ml.
• salt at least 40 g

Preparation:

We wash all the fruits and chop them into small pieces. We remove the core from the apples and cut into slices. We clean the garlic and chop it smaller, do the same with tarragon. Mix the ingredients in a large bowl, salt, add sugar, refined oil and vinegar. Mix the vegetable platter thoroughly.

We put it on the fire and wait until the ingredients boil, then we keep it on the stove for about 10 minutes more. We immediately distribute the salad among the jars and roll up hot.

Spicy salad with green tomatoes

If you are a thrill lover, then prepare a salad for the winter using this recipe. Be sure that someone from your family will definitely like this dish.

We need:

• sweet pepper 1.2 kg.
• green tomato 2.5 kg.
• garlic 0.3 kg.
• bitter pepper 300 g.
• parsley 300 g

For the marinade:

• red tomatoes 2 kg.
• refined oil 2 cups.
• vinegar 5% 1 tbsp.
• sugar 200 g
• salt 130 g

Preparation:

We wash the vegetables, let them dry. Unripe tomatoes should be cut into 2 pieces. If the fruit is large, divide it into quarters. We remove seeds from 2 types of pepper, cut into strips. Press the garlic through a press. Chop the parsley.

Cut red tomatoes for the marinade and place in a container that is resistant to high temperatures. Add oil, vinegar, sugar and salt.

We place the dishes on maximum heat, as soon as the contents boil, keep them on the stove for about 2 more minutes. Add chopped vegetables and herbs to the marinade. Within 15 minutes, the mass should be boiled, do not forget to interfere. After cooking, the salad must be placed in jars and rolled up immediately. We wrap up the banks, set them upside down. Tomatoes should be stored in a dark place.

Korean green tomatoes: the most delicious recipe

Turn green tomatoes into delicious salad ik is not difficult at all. Thanks to this method, you can enjoy cold storage. A salad with many vitamins is just right in the winter, when fresh vegetables nowhere.

Ingredients:

• sweet pepper 2 pcs.
• green tomatoes 1 kg.
• garlic 1 small head.
• refined oil 50 ml.
• vinegar 9% 50 ml.
• red pepper (if you like).
• greens.
• sugar 50 g
• salt at least 30 g

Preparation:

We wash the vegetables and chop them into thin slices. We wash the pepper, remove the seed part, cut into strips. Chop the greens finely. Chop the garlic with a knife, but it is better to use a garlic maker. Pour oil and vinegar to the vegetables. Stir the mass, then salt, add sugar and mix again. We fill the container with assorted vegetables and cork. We put in the refrigerator overnight. You can take a sample from the dish now, or leave the jars for the winter.

Video recipe:

Bon Appetit!

Salad with green tomatoes and bell pepper

Appetizing vegetable salad, which contains many useful substances.

Ingredients:

• Bulgarian pepper of all colors 1 kg.
• green tomato 2 kg.
• onions 1 kg.

For the marinade:

• refined oil 1 tbsp.
• vinegar 9% 1 tbsp.
• granulated sugar 80 g.
• warm water 300 ml.
• coarse salt 50 g.

Preparation:

We wash all the fruits and proceed to slicing. Cut the tomatoes into large slices, make half rings from the onion, divide the pepper into about 6-7 parts.

We begin to prepare the marinade. Pour water into the dishes, add salt and sugar. Pour vinegar and refined oil, mix. Pour vegetables into the marinade, mix the assortment, close the pan. Let the vegetables stand for 120 minutes.

As soon as the time is up, we put the mass on the stove. We wait for the boil, then we reduce the heat, we continue to cook the assortment for 10 minutes.

You can safely fill the jar with an appetizing salad, and store it until the coldest time. It is then that he will be on the table in time.

Delicious salad with carrots and green tomatoes

Ingredients:

• green tomato 3 kg.
• carrots 1.5 kg.
• onions 1.5 kg.
• granulated sugar 150 g
• coarse salt 100 g.
• refined oil 300 g.
• black peppercorns 5 pcs.
• vinegar 9% 60 g.
• bay leaf 5 pcs.

Preparation:

Wash the tomatoes, remove the green part, chop them into cubes. Peel and rub the washed carrots on a large grater. If the onion is large, then cut it into half rings, make the smaller onions into rings.

We are looking for deep dishes, add vegetables, salt well. We keep in this state for at least 10 hours. The juice that forms during this time should be poured into another container, it will be used as a marinade.

Add refined oil, vinegar, sugar to it and put it on the stove. In the process, add bay leaves and peppercorns. Bring the mass to a boil, stir regularly. Pour the boiling marinade to the vegetable mass, stir it.

Put the salad on medium heat, cook for about 40 minutes. To prevent vegetables from sticking to the bottom, stir the contents often. As soon as you complete the process, don't wait and fill the container with the finished product. We put the cans upside down, cover them with a blanket. After complete cooling, we put it in a cool room. We are waiting for winter to take a sample.

Vegetable salad "Obedite"

In this recipe, we will be filling tomatoes with various vegetables and seasonings.

Ingredients:

• green tomato 3 kg.
• carrots 0.5 kg.
• bulgarian pepper 0.5 kg
• garlic a couple of heads.
• greens (parsley, dill) 1 bunch.
• horseradish leaves 2 pcs.
• ground black pepper 1 tbsp
• vinegar 9% 1 tbsp on the can.
• salt one tsp
• sugar one tablespoon

For the brine, you need 1 liter of water and 1 tablespoon. salt.

Preparation:

We wash the fruits along with the herbs. We clean the garlic, pass through the garlic. Cut the seeds from the pepper, cut into pieces, rub the carrots. We make a small incision on top of the tomatoes to get the pulp with a teaspoon. Then we cut it into small cubes and mix with sugar, garlic, salt and pepper.

Fill tomatoes with chopped products. Fill the container with tomatoes, put greens between the layers. Add 1 tablespoon vinegar to each jar.

Bring water to a boil, salt. We fill the container with vegetables with brine. Sterilize within 20 minutes, then seal with lids. We put the cans upside down, wrap them up and wait for them to cool completely. After that, we place it in a cool dark place for storage.

Hunter's salad with cabbage

Tasty vegetable dish, which will be a great addition to the side dish. It will be especially appetizing with mashed potatoes.

Ingredients:

• green tomato 200 g.
• cucumber 200 g.
• white cabbage 300 g.
• sweet pepper 200 g.
• carrots 100 g.
• garlic one clove.
• greens one by one.
• sunflower oil 2 tablespoons
• onion turnip one head.
• salt to your taste.

Preparation:

We wash the vegetables, let them dry. Cut the tomatoes into small cubes, the pepper into more large pieces(we first remove the seed part), turn the carrots into straws, do the same with cucumbers. Chop the cabbage even larger.

We place the assorted vegetables in a container, add garlic and salt the mass. Let it brew for about 60 minutes. We put them on the stove, do not let them boil. In a warm form, add oil and a bite.

Mix the contents and lay out in containers, cover with lids. After 10 minutes of sterilization, we cork the salads and turn the jars upside down, wrap them up. If you did everything according to the recipe, then be sure to get crispy mouth-watering vegetables.

Pickled green tomatoes in a jar

Tomatoes that have remained unripe can be pickled in any way. Today we will prepare an appetizing salad with unripe tomatoes, which we will fill with delicious filling.

Ingredients:

• green tomato 3 kg.
• carrots 100 g.
• garlic one head.
• onion 3 pcs. medium size.
• parsley one bunch.

For the marinade:

• vinegar 9% 2 tbsp
• sugar 4 tablespoons
• salt 2 tbsp
• bay leaf a couple of things.
• carnation 3 inflorescences.
• black pepper 7 pcs.
• allspice 5 pcs.

Preparation:

We wash the parsley, chop finely in a wet state. Peel the carrots and cut into slices. We clean the garlic. All tomatoes should be cuts in which to place carrots, chopped garlic and herbs. We fill the container with vegetables.

Cut the onions into rings, preferably thicker, place them next to the tomatoes. We fill the container with boiling water, leave it for 10 minutes. Then we drain the liquid into a separate bowl. Pour boiling water over the vegetables again. Add salt, sugar, seasonings to the cooled liquid, bring to a boil, do not reduce the heat for another 10 minutes. Turn off the stove, add vinegar to the marinade. Empty the jars from the liquid and pour in a new boiling marinade. We seal the container.

We wrap the jars, having previously put them upside down.

Winter salad without sterilization

Many remember how, quite recently, almost all housewives sterilized jars filled with food. This is a rather long and inconvenient process. It is better to sterilize the container in advance, so that later you can simply roll up the salad.

Ingredients:

• green tomatoes 6 kg.
• carrots 1 kg.
• bulgarian pepper 1 kg.
• hot pepper 2 pods.
• onions 1 kg.
• garlic 3 heads.
• salt 120 g
• sugar 120 g
• vinegar 9% 250 ml.
• refined oil 230 ml.
• water.

Preparation:

If you don't want to spend a lot of time slicing vegetables, then use a technique. This will give you the same beautiful pieces.

Tomatoes and red peppers should be diced. Through a grater, you must pass carrots, garlic and hot peppers... Combine assorted vegetables in one bowl, pour in refined oil and put on the stove until it boils. Do not rush to pour a lot of water at once, as the tomatoes will be allowed own juice... In a boiling state, add sugar, salt and vinegar. We make the minimum heat, cook the vegetables for a few minutes. We immediately fill the container with food and seal it.

Video recipe:

Bon Appetit!

Ripe and green tomato salad

Quite tasty and unusual workpiece for the winter you like. Surely, many have both ripe and unripe tomatoes in the summer. So there was a use for them.

Ingredients:

• red and unripe tomatoes 1 kg each.
• sweet pepper 1 kg.
• onions 1 kg.
• garlic 1 head.
• bay leaf.
• allspice and peas.
• gelatin one pack.
• greens.
• sugar and salt.

Preparation:

Cut the tomatoes together with peppers and onions into rings, divide the garlic into small plates. We fill the jar with vegetables one by one, do not forget about the greens. Be sure to put bay leaf and pepper in each jar at the bottom. Pour boiling water over the components so that they let the juice out.

Let's start creating the marinade. Stir the gelatin in hot water until it dissolves. Pour liquid from cans and bring to a boil. Mix with gelatin, keep it a little over maximum heat. Pour the finished marinade into jars, seal the containers. We are waiting for them to cool down, do not forget to turn the container over.

Caviar from green tomatoes for the winter

Nothing will please the table in winter like fresh canned vegetables... It is worth a little work in the summer to enjoy the vegetable stocks in the cold season. For example, you can make caviar from green tomatoes!

Today's recipe is pretty interesting, thanks to him you will succeed delicious caviar for the winter. If you don't have enough unripe tomatoes, you can add ripe tomatoes. In the absence of a meat grinder, you can use a grater. Coriander and basil are great spices. Parsley can be used as a decoration.

Ingredients:

• green tomatoes 3 kg.
• bulgarian pepper 1 kg.
• carrots 1 kg.
• onions 0.5 kg.
• sugar 100 g
• refined oil 1 tbsp
• vinegar 4 tablespoons
• salt one tsp
• ground black pepper one tsp

Step by step cooking:

1.Wash all vegetables: tomatoes, peppers, onions and carrots. We clean the onions, remove the top layer from the carrots, cut into cubes. Remove the seed part from the pepper and cut into small pieces. Divide the tomatoes as you like. Vegetable mix we pass through a meat grinder.

2.Move vegetable mince in a saucepan, add refined oil, salt and pepper. Do not rush to add water, as vegetables will give juice. During the cooking process, you can add boiled water little by little. Leave the mass on minimum heat for about 90 minutes.

3.After an hour of cooking or a little more, add vinegar and sugar. In the meantime, you can sterilize the cans, which is a mandatory step.

4. We fill the container with caviar, cover the jars with lids and seal. We wrap it upside down with a blanket, hold it in this position until the caviar cools. We send for storage in a refrigerator or basement.

Video recipe:

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

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

I made a tomato for 1 kg (I have so many of them left after salting), so it will not be difficult to count on a larger quantity. I got about 2 liters of ready-made salad.

Cut the tomatoes in half and then into thin slices, immediately salt the tomatoes with 1 tbsp. salt, and during the cutting process I mix in a large container. While I chop other components - the tomatoes will be salted and let the juice out, then you need to drain it and squeeze it out a little "without fanaticism" so as not to crush the tomatoes.

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

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

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

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

Surplus lettuce can be put in jars, sterilized and closed.

Recipe 2: delicious green tomato salad with nuts and garlic

• Green Tomatoes - 3 Pieces
• Nuts - 200 Grams
• Onion - 1 Piece
• Garlic - 3-4 Cloves
• Fresh herbs - To taste (parsley, cilantro)
• Spices - To taste (fenugreek, hot pepper, coriander, salt)
• Vegetable oil - 1 tbsp. a spoon
• Vinegar - 6 Tbsp. spoons
• Salt - To taste

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

Throw the tomatoes in a colander, add coarsely chopped onions.

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

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

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

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

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

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

In this juice, we add sugar, vegetable oil and vinegar (as needed in cans), pepper and bay leaf to taste, if you like it sharper, put more, and if not, then less.

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

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

Recipe 4: green tomato salad with garlic

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

1. Wash green tomatoes thoroughly under running water, dry, cut out the joints with the stalk. Cut vegetables into medium-sized wedges and transfer to a bowl.

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

3. Rinse the parsley, dry, chop finely with a knife.

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

Quantity of this product- at your discretion. If desired, hot peppers can be replaced with ground red pepper or not added at all.
5. Chopped garlic, hot peppers, sugar, salt, a mixture of peppers and table vinegar add to a bowl of tomatoes. Mix the vegetable mass well so that the sugar and salt crystals are completely dissolved.

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

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

For the preparation of this salad, I recommend using red hot peppers. It is in this case that the food will look brighter and more appetizing. In addition to parsley, you can use any other greens you like, such as dill or celery. In this case, greens can be added both during cooking and immediately before serving.

Recipe 5: cooking green tomato salad in a slow cooker

• Green tomatoes (800 g.)
• Sweet bell pepper (1 pc.)
• Bulb onions (2 pcs.)
• Sugar (0.5 tsp)
• Table salt (1 tsp)
• Tomato (1 pc.)
• Vegetable oil (2 tablespoons)
• Carrots (3 pcs.)
• Garlic (1 pc.)

Tasty, it is very tasty both cold and freshly cooked, still hot and with bread.

Peel the onion and chop it not coarsely. Pour vegetable oil into the multicooker bowl, and send the onion into it.

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

Wash the Bulgarian pepper and cut into strips.

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

Wash and chop the tomatoes as you wish, and send them to the slow cooker.

Cooking on the "stewing" mode for 1 hour, salt, add a little sugar. During cooking vegetables will let in a lot of juice, if you don’t like it, you can evaporate and lightly fry the vegetables in the “frying” mode.

At the end of the time, the salad is ready. Bon Appetit!

Recipe 6: green tomato and pepper salad

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

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

Cut the tomatoes into slices

put it in a bowl with a lid, you can put it in a jar and fill it with the resulting mixture,

mix well, close the lid and send it to the refrigerator for a day.
We take it out, put it in a salad bowl and sprinkle with parsley. Very tasty! It can be stored for a long time, but we eat up this norm in 2 days.

Recipe 7: salad of green tomatoes, carrots, garlic

This recipe is used as a salad, an appetizer, hot and cold, and is delicious. Georgian cuisine.

• 500 g green tomatoes
• carrots-3 pieces
• onion-2 pieces
• vegetable oil-3 tbsp
• garlic-5 cloves
• hot pepper-1 pc
• parsley, salt, pepper

Cut onion into half rings, tomatoes into small pieces, carrots into slices, hot pepper finely. Salt and pepper the vegetables, add vegetable oil and simmer for 25-30 minutes. Finally, add finely chopped garlic and parsley. Allow to cool.

according to the recipe, all vegetables are supposed to be stewed at once, without frying, but since I don't really like "boiled onions", I fry it first until golden brown, then add the carrots, lightly frying and the last tomatoes.
Serve with meat or simply eat with fresh bread.

Recipe 8: green tomato and cucumber salad

• cucumbers - 2 kg;
• green tomatoes - 2 kg;
• vegetable oil - ½ cup;
• sugar - ½ cup;
• table vinegar to taste;
• mustard - 1 tablespoon;
• table salt - 1.5 tablespoons;
• ground black pepper - ½ tsp;
• garlic - 4 teeth.

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

After this time, spread the salad into clean dry jars and send for sterilization. The process takes approximately 15 minutes. Then roll up the lids hermetically, turn the cans over the neck and wrap them in a warm blanket. Leave the workpieces in this position for about a day - during this time the salad will completely cool down and will be ready for storage. Place the snack jars in a cool, dark place.

Recipe 9: green tomato salad with cabbage

Green tomato salad is a savory sweet and sour appetizer that goes well with meat and potatoes in different types, you can serve it by seasoning with unrefined vegetable oil. Apple cider vinegar gently pickles vegetables, keeping them crisp and not harmful at all compared to table vinegar.

1 kg. green tomatoes (strong, whole fruit)
1 kg. white cabbage
2 large onions
2 bell pepper pods
100 g sugar (as little as possible)
30 g salt
250 ml apple cider vinegar 6%
5-7 peas of black and allspice

Yield: 1 liter of ready-made salad.

TO vegetable mix add sugar Apple vinegar, peas of black and allspice. Put the saucepan on the fire, bring to a boil and simmer for 10 minutes over low heat. Glass jars wash well, sterilize in hot oven or for a couple of 10-12 minutes, put the ready-made hot mixture in them, compacting well. If it is supposed to be stored outside the refrigerator, it is necessary to sterilize half-liter jars in boiling water - 10-12 minutes, liter jars - 15-20, then roll up under iron lids. I put a plastic lid on, refrigerate at room temperature and put the salad in the refrigerator.

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

Recipe 10: quick green tomato salad

I have been preparing green tomato salad according to this recipe for about 20 years. The whole family loves, the salad is very tasty and aromatic, a bit like stuffed green tomatoes, but it's easier to cook. Minimum ingredients quick cooking and amazing taste!

A quick salad of green tomatoes can be served in an hour or two after cooking. You can store it in the refrigerator for more than a month, this salad is also suitable for preservation.

green tomatoes - 1.8 kg, completely green, milky ripeness, and brown are suitable;
bell pepper- 4 pieces, better than red, and brighter and tastier;
garlic - 2 heads;
bitter pepper "chili" - half of one pod and a whole pod, if you like it sharper;
greens - 1 bunch of 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 marinade for the salad is ready!

My tomatoes and cut into small slices.

Add chopped bell pepper, hot pepper, finely chopped greens and garlic, passed through a garlic bowl.

We mix everything and put it tightly in a 3-liter bottle or liter cans.

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

Pour the marinade over the salad.

Depending on which marinade, cold or hot, you pour, the taste, the speed of preparation of the salad and its shelf life will depend.
If the salad is poured with boiling marinade, then you can treat yourself to them as soon as everything cools down. It is tastier, of course, if you let it stand for another hour in the refrigerator. 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. Cork after the can. Taste canned salad will be slightly softer than fresh.
If the salad is poured hot, 60 -80 degrees 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 crisper than the previous one and will taste brighter.
If you pour the salad cooled down to room temperature marinade, then it must be insisted for at least a day, but such a salad can be stored in the refrigerator for more than a month.

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