Delicious green tomato salad recipes. Korean Green Tomato Salad

SIMPLE GREEN TOMATO SALADS FOR WINTER.

1:
Based on a bucket of green tomatoes, you will need: 300 g of garlic, 1 kg of sweet bell pepper, 1 tbsp. vinegar, salt.

Green tomatoes wash well warm water, cut into slices, and sweet bell pepper cut into strips. Mix everything, add finely chopped garlic. Put the finished salad in an enamel bowl, pour 1 glass of vinegar, salt to your liking. Next, cover with gauze and put under slight oppression. We leave it in a cool basement. After 4-5 days, the salad is ready.

2: GREEN TOMATO SALAD

3 kg of green tomatoes, 1 kg of carrots, 1 kg of onions, 5-6 pods of sweet pepper, 3 tbsp. tablespoons of salt, 300 g of sugar, 3 tbsp. spoons of 9% vinegar, 1 glass vegetable oil, 750 g tomato puree
Cut the tomatoes into slices, coarsely grated carrots, cut the onions into rings, Bell pepper- straws. Place all vegetables in a large bowl or saucepan, salt, stir and leave to juice. After 12 hours, pour the juice into another saucepan and put it on the fire, then add sugar, oil and vinegar there, bring the mixture to a boil and boil for 2-3 minutes. Pour the resulting marinade into a bowl with vegetables, put it on high heat, add boiled juice and tomato puree and cook the mixture for 30 minutes. Then put the salad in sterilized jars and roll them up. Turn the cans over, wrap them with a blanket and leave to cool completely.
And my advice to you! At the end of the preparation of the marinade, dip 3-4 bay leaves and 7-8 peas of black pepper tied in cheesecloth into it, and when you turn off the heat, take them out.

3: Pickled green tomatoes

We take three-liter jar pour boiling water over it. At the bottom we put some dry dill umbrellas, a few horseradish leaves and a couple of bay leaves. We take green tomatoes of about the same size, cut them where the stalk is and put half a clove of garlic in each. We put the tomatoes in a jar tightly, alternating them with hot pepper pods, cut lengthwise. Then pour boiling water over the jar and let stand for 5-7 minutes. Next, pour this boiling water into a saucepan, pour 1 tablespoon of salt and 4-5 tablespoons of sugar there and bring it all to a boil, stirring occasionally. Turn off, pour a tablespoon there vinegar essence and 2 tablespoons of vodka (good people - only vodka, not what is sold in stores and is called "Izumrud vodka"). Then quickly pour the brine back into the jar and roll it up. Store at room temperature until cool, and then put in a cool place.

4: Pickled green tomatoes

Green tomatoes - 1 kg, celery greens - 200 g, parsley greens - 150 g, dill greens - 100 g, garlic - 50 g, water - 3 cups, slightly hot red paprika - 1 pc., Salt - 1 tbsp. a spoon.
Rinse hard, not very large tomatoes in cold water, let the water drain.
Pour water into a saucepan, bring it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then remove the herbs and cool. Add salt to the broth. Cut the garlic cloves into quarters. Cut the pepper pod lengthwise and, after removing the seeds, cut into half rings. Put tomatoes in clean, scalded jars in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as pieces of garlic and pepper, put one bay leaf in each.
Pour the filled jars to the top with warm brine, cork and put in a dry, cool room.
The tomatoes will be ready in about 2 weeks.

5: Green tomato salad

Tomatoes - 1 kg, onions - 500 g,
For filling: water - 1 liter, table vinegar - 60-120 g, salt - 60 g, mustard grains - 5-10 pcs., Black pepper - 5-10 peas.
Dip the green tomatoes in boiling water for 2-3 minutes, then peel them and cut them into slices. Soak the onion for 2-3 minutes in boiling water, cool in cold water and cut into rings.
For pouring, bring the water to a boil, add the remaining ingredients, bring to a boil again.
Put pepper and mustard on the bottom of the jars, then fill the jars up to the shoulders with tomatoes and onions. Pour in the boiling filling, underfilling to the edge 2 cm. Pasteurize the salad at 85 ° C: half-liter jars - 15 minutes, liter jars - 25 minutes.

6: Small, salty green tomatoes.

Wash the tomatoes, remove the stalk, place in a saucepan or barrel. Pour spices on the bottom, on top and between the tomatoes: dill, finely chopped horseradish, parsley, celery roots and leaves, cherry leaves, garlic. The ratio is as follows: for 5 kg of tomatoes - 100 g of spices.
Cook the brine separately: for 5 kg of tomatoes - 3 liters of water and 150 g of salt. Pour over the tomatoes and leave at room temperature for 14-15 days to ferment, then remove to a cool place.

7: Green Tomato Caviar

Damaged tomatoes, slightly stuck in frost or already withered, are best used for cooking tomato caviar. Rinse the tomatoes, let the water drain and bake in the oven like apples. Pass the baked tomatoes through a meat grinder, add salt, pepper and onions fried in vegetable oil. Mix everything well, put in 3/4 capacity scalded dry jars, pour hot tomato sauce to the neck, cover with dry lids, sterilize, roll up.
Tomato sauce for pouring: rinse bright red tomatoes, cut, put in a saucepan, cook until tender, let cool. Drain the juice from above, and continue to boil the remaining mass. Wipe the thick mass through a sieve, mix with juice and boil for 25 minutes.

8: Green tomato salad

3 kg of green tomatoes, 1 kg of carrots, 1 kg of onion, 1 kg of sweet pepper, salt to taste, 200 g of sugar, 100 g of 9% vinegar, 0.5 l of vegetable oil.
Cut the tomatoes into slices, grate the carrots on a coarse grater, cut the onion into rings, sweet pepper into strips. Place all vegetables in a large bowl or saucepan in layers, salt each layer, and leave for 3 hours. Boil the sugar, oil and vinegar, pour the marinade over the salad and bring to a boil. Cook for 20 minutes, then put in sterilized jars and roll up.

9: Green tomato salad without curling

5 kg of green tomatoes, 200 g of garlic, 1 tbsp. 9% vinegar, 5 tbsp. l. Salt with a slide, 0.5 l pods. Oils, 1 bunch of dill, 1 bunch of parsley, 1 kg of onion, 0.5 tsp. Coriander, 1 tbsp. seasonings hops-suneli.
Cut the tomatoes into rings, blanch in boiling water for 5 minutes. Cut the onion into half rings.
Mix everything, put in jars, keep it warm for 3 days and put it in the cold.
Pickled green tomatoes with vegetables
2 kg of green tomatoes, 2 kg - white cabbage, 3 - 5 kg of sweet peppers, 2 kg of carrots, 500 g of herbs (Parsley, celery, dill). The composition of the brine: for 10 liters of water - 600 g of salt.
Wash green tomatoes. Wash sweet pepper fruits and chop with a fork in several places at the base. Wash the carrots and peel them thoroughly. Peel the head of cabbage through the covering green leaves and cut into 4 - 8 pieces. Cucumbers 10 cm long. Wash thoroughly and soak for 3 - 4 hours. Lay the prepared vegetables in layers in a bowl with a wide neck. Put greens on the bottom and put a circle and oppression on top and pour cold brine. For the first 2 - 4 days, keep at room temperature, and when fermentation begins, transfer to a cold place. After about 20 days, the vegetables are ready to eat. Store at a temperature of 0 - 1C.

10: Greenpeace Jam

To make jam, we stock up on 1 kilogram green tomatoes ov, 1 glass of water, 10 grams of citric acid, 200 grams of walnut kernels and 950 grams of granulated sugar. We take very small fruits of tomatoes, pour over them with boiling water and prick each one so that we can better “get enough” with the syrup. Pour boiling water over the tomatoes, add citric acid, bring to a boil. Cool it down. We drain the water and immediately fill it with syrup. How to cook it? Boil 1 glass of water, citric acid and sugar. Cook the jam in one go over low heat. At the end of cooking, when the tomatoes become transparent, add walnuts... If desired, add ginger root, aromatic geranium leaves, or cardamom seeds to this jam.

11: Green tomatoes, pickled in Polish

1 kg of green tomatoes, 100 g of onions, 40-60 g of rock salt. Brine: for 0.8 l of water, 0.2-0.3 l table vinegar, 50 g sugar, bay leaf
Cut the tomatoes into slices and place in a ceramic dish, sprinkle with salt, put onion slices and leave for a day. Then separate the juice on a sieve or colander. Place the tomatoes and onions for 3 minutes in hot marinade and put in jars. Pasteurize at 85 degrees: 1.5 l - 15 min., 1 l and 2 l - 20-30 min.

12: Green tomato salad with sauerkraut

1 kg green tomatoes, 1.5 kg sauerkraut, 1 kg onion
Brine: for 1 liter of water, 30-40 g of salt, 50 g of sugar, 10-12 g of black pepper, 3-4 bay leaves, 3-4 peas of allspice.
Dip green tomatoes of medium size for 1-3 minutes in boiling water, cool in cold water and immediately remove the skin. Cut the tomatoes into thin slices. Peel the onion and cut into rings. Squeeze the juice from freshly prepared sauerkraut. Lay the prepared vegetables in layers in a jar, fill with hot pouring and pasteurize at 85 ° C: half-liter jars - 15-20 minutes, liter jars - 25-30 minutes.

13: Green Tomatoes Stuffed with Garlic

We make cuts in several places around the tomato circle. We stick thinly chopped garlic into these slots. It turns out on an average tomato about 4-5 cuts. Put some horseradish, dill, parsley at the bottom of clean cans, and then put the tomatoes tightly. Fill with hot brine, which is prepared as follows: for 3 (three) 1-liter cans we take 1 liter of water, 1 stack. sand, 1 table. spoon with a slide of salt, 0.5 stack. 9% vinegar. After filling, sterilize jars in a large saucepan on a steam bath 1-liter - 10-15 minutes, 2-liter - 20 minutes. Attention! The brine will become slightly cloudy during sterilization. We roll it up and, wrapping it up, put it upside down.

14: Canned Green Tomatoes

In a prepared jar (sterilized) I put washed green tomatoes on their shoulders. I take not large tomatoes, about the size of a peach (5-7cm in diameter). Pour boiling water, after 5 minutes, drain the water. I add to the tomatoes - 3-5 black peppercorns, 2-3 cloves, one bay leaf if the leaf is large, I break it in half), chopped garlic (about the size of a dessert spoon), a dill bud or a pinch of dill seeds, one tablespoon of salt, two tablespoons of sugar. Pour boiling water up to the neck, add a tablespoon of vinegar. I add boiling water to the edges of the jar and roll up the lid. I add water so that when the lid is closed, water spills out (this excludes the ingress of air). I turn the jar upside down and put it under the fur coat until it cools. Then I clean it in the vegetable store.

15: Green tomatoes stuffed with vinegar

Ingredients: green tomatoes - 1.5 kg, garlic - 120 g, parsley - 150 g, mint - 100 g, paprika - 150 g, salt - 20 g, wine vinegar - 400 g.
In green tomatoes (medium-sized), the stalk attachment points are cut off and the contents removed. Prepared tomatoes are stuffed with minced meat made from garlic, herbs and paprika and covered with a cut cap. Then the tomatoes are placed in rows in a glass jar, each row is sprinkled with salt and poured wine vinegar... The jar is closed and placed in a cool place to ripen.

16: Lecho from green tomatoes

3 kg of green tomatoes, 1.5 kg of carrots, 1 kg of sweet bell pepper, 1 kg of onion, 1 liter of hot (with garlic) tomato sauce, 0.5l sunflower unrefined oil, salt to taste.
Cut the tomatoes, peppers into slices, grate the carrots and onions on a coarse grater, put in a saucepan with butter, add the sauce and cook, stirring occasionally, for 1.5 hours, add salt, cook for another 10 minutes. Put hot in sterile jars and close. The output of the finished lecho is 7 x 700g cans.

17: Azerbaijan salad

Per liter jar: 650 g of green tomatoes, 200 g of sweet red pepper, 150 g of onions.
The ratio of vegetables in a can: 65% tomatoes, 20% red bell peppers, 15% onions. Prepared ripe bell peppers blanch for 1-2 minutes in boiling water, chill cold water, let it drain and cut into noodles (0.5-1 cm thick).
Fresh, healthy tomatoes are washed, stalked, cut into thin circles. Peel the onion, cut it into circles 0.5-1 cm thick.
Put the chopped vegetables in a colander, mix well, salt to taste and drain the liquid.
At the bottom of a 0.5 liter jar, put 1-2 bay leaves, 1 clove of garlic (optional). The vegetable mixture is tightly placed in jars, 1 tablespoon of vegetable oil, a teaspoon of salt and the same amount of 80% acetic acid are added. The jar is topped up with juice flowed out of the colander without preheating. It should take no more than half an hour from the moment the mixture of vegetables is cut until they are laid, otherwise a lot of juice is released from the vegetables. Can acetic acid and add salt to the leaked juice and pour it over the jars. The filled jars are covered with lids, placed in a sterilization bath at a water temperature of 35-400C, brought to a boil for 15-20 minutes and sterilized over low heat at 1000C: jars with a capacity of 0.5 l - 35 minutes, 1 l - 50 minutes, 3 l - 120-130 minutes.

We continue the theme of blanks for the winter. I got so carried away with recipes for blanks that I can no longer stop. Today we have a salad of green tomatoes for the winter.

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

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

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

Bananas, it turns out, release ethylene gas, which is needed for ripening. Only for this we need bananas in the ripening process - yellow, and with green tips.

But maybe you are still in no hurry to fold green tomatoes for ripening? I assure you that green tomatoes can be used to make delicious salads for the winter. I will introduce you to some recipes.

Green tomato salad for the winter - a recipe with a photo you will lick your fingers

I can only say one thing about this recipe - having prepared such a winter salad, you will definitely lick your fingers. I have been preparing it for 15 years now, as soon as green tomatoes appear. And such a salad is eaten one of the first. I just sincerely recommend trying it.

Ingredients:

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

1. Cut the tomatoes into cubes. In this salad I like to cut the vegetables into small pieces.

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

2. Carrots can be grated for Korean carrots... but can be cut into cubes. Onion cut into cubes.

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

4. Place all vegetables in a deep saucepan and stir. You can leave it for a while for the vegetables to give juice. I admit, I cook right away.

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

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

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

Please note - we prepare the salad without adding vinegar.

8. At the end of cooking, put the salad in clean jars, cover with lids and sterilize in hot water. We roll up the lids tightly, turn over and leave it until it cools completely.

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

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

Ingredients:

• green tomatoes - 1.5 kg
• carrots - 0.5 kg
• onions - 0.5 kg
• bell pepper - 0.5 kg
• red tomatoes - 0.5 kg
• vegetable oil - 1 glass
• sugar - 1 tbsp. l.
• salt - 1 tbsp. l. (I take a minimum of salt, but look to taste)

1. We cut vegetables. Again, I repeat - you can cut it arbitrarily, the shape does not matter. But in this recipe, cut green tomatoes, onions and bell peppers in half rings, and rub the carrots on a coarse grater.

2. Red tomatoes need to grind to a state of porridge. You can grate, or you can pass through a meat grinder, and even more convenient to grind with a blender. Choose the method yourself.

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

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

5. Since this salad is vinegar-free, the jars of ready salad preferably sterilized in boiling water. Be sure to boil the jar lids for a few minutes. After covering the salad with the lids, turn the jars upside down.

Green tomato salad without sterilization - a recipe for the winter

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

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

Ingredients:

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

1. Cut all the ingredients: divide the tomatoes into 4 parts, cut the pepper into strips, finely chop the garlic. We cut the greens. Put in a saucepan, add salt, sugar and vinegar. You can adjust the amount of vinegar as you like.

2. All this beauty is well mixed and left to marinate at room temperature for 24 hours. During this time, the vegetables will juice and soften.

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

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

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

Delicious salad of green tomatoes for the winter with garlic

Simple and vitamin salad which uses only green tomatoes and garlic. And if you have unripe tomatoes left in the country, then use this recipe.

Ingredients:

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

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

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

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

4. Put juicy salad in clean jars and sterilize for 15-20 minutes. And if you don't want to preserve, then just close the blanks with plastic lids as in the previous recipe.

Delicious Georgian salad of green tomatoes for the winter - video

I liked this salad for its beauty. Honestly, I didn't cook it myself, but I think you will like it too.

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

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

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!
And the recipe for this wonderful salad I got from my mother-in-law. She does not really like to cook, but she loves to eat deliciously, which is why she liked this recipe.
A quick salad of green tomatoes can be served in an hour or two after cooking. You can store it in the refrigerator for longer than a month, this salad is also suitable for preservation.

How to cook green tomato salad, ingredients:
green tomatoes - 1.8 kg, completely green, milky ripeness, and brown are suitable;
Bulgarian 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!

How to cook green tomato salad step by step

My tomatoes and cut into small slices.

add pepper

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.

Fill the salad with marinade.
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.

two servings of green tomato salad, divided into 3 parts

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!

green tomato salad step by step how to cook green tomato salad

It happens that during cooking, 5-7 kilograms of fruit remain. Usually we take them with a margin, adjusted for spoiled or crumpled tomatoes. It's OK. From them we will prepare and preserve a delicious green tomato salad for the winter.

This appetizer salad will adorn any table.

The recipe for the salad of green tomatoes I offer differs from many similar salads in that the vegetables are not boiled, but put in jars fresh. And then sterilized for 30-35 minutes.

Onions, carrots and bell peppers remain crisp and fresh. We used this technology to prepare and. Excellent result.

The weight of the finished product will be approximately 5-6 liter cans

Total cooking time: 3 hours.

Preparation time: 1 hour

Cooking time: 2 hours.

To prepare a salad of green tomatoes for the winter, we need:

• green, brown tomatoes 3 kg., already cut,

• onion 3-4 large heads,

• sweet bell pepper 5-6 pcs.,

• carrots 3-4 pcs., large,

• vegetable oil 1 glass,

• apple cider vinegar 4-5 percent 0,5 glasses, you can table,

• salt 1 tablespoon

• sugar 1 cup.

How to make green tomato salad

• Peel the onions and carrots.

• Cut out the stalks and peel the sweet bell pepper.

• Thoroughly rinse tomatoes, peeled onions, carrots and bell peppers in running water.

• We use tomatoes in a salad, both healthy and slightly spoiled or pecked by birds. All the same, we will cut off the spoiled places.

• Chop the carrots as for or grate them on a coarse grater.

The more onions in this salad, the tastier. And it will crunch on your teeth like fresh.

• Cut the onion in half rings, put it in a large wide dish, attach it to the shredded carrot.

• Cut the sweet bell pepper into strips and add to the chopped carrots and onions.

• Cut the tomatoes into rings or slices.

To have a harmony of taste, there should be 3 kg., Tomatoes cut into slices, no more, no less.

• We put all the ingredients for the salad in a wide bowl and add 1 cup of sugar, 1 cup of vegetable oil, 0.5 cups apple cider vinegar, 1 tablespoon of table salt, not iodized.

• Gently mix all the ingredients of the salad.

• Leave the green tomato salad to infuse for 15-20 minutes.

In the meantime, our green tomato salad is infused, prepare 6 liter jars.

• Banks must be washed and sterilized with lids in boiling water.

• Before laying the salad in jars, stir it again.

The salad is already ready to eat.

But our goal is to prepare it for the winter.

Canning green tomato salad for the winter

• Put the green tomato salad in the jars.

• Pour the remaining juice in the salad bowl evenly into the jars.

• Cover the salad jars with sterilized lids.

• The dishes in which the jars of salad are sterilized are closed with a lid.

• Sterilize the green tomato salad in liter jars, over low heat, in boiling water for 30-35 minutes.

• Then we roll up our delicious salad in jars with lids, turn the jars with the lid down, wrap them with a blanket.

That's all. As you can see, nothing complicated. It turned out 6 liter cans of excellent canned salad.