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Chopped green tomato salad for the winter. Green tomato salad for the winter

Peel carrots and onions, bell pepper clear of seeds.

Three carrots on a grater for Korean carrots, cut the bell pepper into strips. Cut the onion into quarters and then finely chop the onion.

We put green tomatoes, carrots, onions and bell peppers in a deep bowl. Add salt and mix gently.

We cover the vegetables in a bowl with a plate, put the load on top and leave to salt for 2 hours at room temperature.

After 2 hours, pour the resulting juice from the salad into a saucepan. Add sugar, vegetable oil, vinegar, bay leaf and peppercorns to the juice.

Put the saucepan with juice on the fire and bring the resulting marinade to a boil. Put vegetables in a boiling marinade and cook over low heat from the moment of boiling for 15-20 minutes.

Put the finished salad of green tomatoes, carrots and peppers in sterile jars and roll them up with boiled lids.

Turn the jars upside down and wrap them until they cool completely. The green tomato and pepper salad is kept in an apartment without a cellar. I advise you to prepare this tasty and bright salad for the winter, I am sure you will like it!

Pleasant blanks to you, hostesses!

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. We will prepare and preserve a very delicious salad of green tomatoes 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 glass of sugar, 1 glass vegetable oil, 0.5 cups of 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, we will 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.
  • We 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.

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 increase immunity.

Eating them in food can prevent heart attack and the formation of cancer cells. Also, unripe tomatoes have a good effect on the nervous system, their use provides a great mood, because they affect the production of serotonin.

Housewives are often faced with questions about how and where to apply such a product. Of course, green tomatoes in fresh unsuitable for food, but preservation is simply created for them. This article contains delicious and easy-to-cook recipes with green tomatoes in the lead role.

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

Once upon a time, while on a plane, I was amazed to see two elderly ladies open a jar of homemade preparations, lay out food for a meal. Obviously, they haven't flown for a long time or just wanted their own, not catering? However, I was amazed not only by the very fact that such an abundant "clearing" was prepared as a sharp tasty smell that exuded from the jars.

None of the passengers remained indifferent, everyone perked up. The female half rushed to ask for a recipe. This is how it is in my arsenal for winter preparations turned out to be this salad. But from year to year, cooking according to the same recipe is boring and uninteresting for me.

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

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

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 bundle
  • Vinegar: 3 tbsp l.

Cooking instructions


Green tomatoes for the winter "lick your fingers"

The green tomatoes you will lick your fingers recipe is incredibly appetizing, and it will not be difficult to make it. The calculation of the ingredients is made for 3 kilograms of unripe tomatoes.

Ingredient List:

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

Fill:

  • Vinegar 9% - 200 ml.
  • Black pepper - 5 peas.
  • Bay leaf - 2-3 leaves.
  • Water - 3 liters.
  • Salt - 2 tablespoons
  • Sugar - 9 tablespoons
  • Vegetable oil - 1 tbsp. l. on the liter jar.

Preparation green tomatoes for the winter "Lick your fingers"

  1. To pour into water, add sugar and salt, stir and wait until they dissolve.
  2. Add a couple of bay leaves, allspice and boil the marinade. After removing from the stove, pour the vinegar into the marinade.
  3. Take three-liter jars sterilized and dry. Put herbs and garlic in them, which need to be peeled and chopped, and add oil.
  4. Top with tomatoes and onions. Slice the onion as you like.
  5. If the tomatoes are large enough, cut them into pieces.
  6. Pour cans only with hot marinade!
  7. Next, sterilize the container with the workpiece for another 20 minutes.
  8. After this time, the cans will be ready for seaming.

A delicious and simple recipe for green tomatoes for the winter

Such delicious recipe will be very useful in the winter, besides, it is quite simple to prepare.

Ingredient List:

  • Thick-skinned tomatoes.
  • Water.

Preparation

  1. For cooking, take the tomatoes, rinse them and cut them slightly larger than for a regular salad.
  2. Banks, take a suitable displacement for you. Place the tomatoes at the bottom of the jars.
  3. Fill the containers cold water.
  4. Next, set them to sterilize for 20 minutes.
  5. Roll them up after this time.

This option is very convenient for preparing 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

Often there are recipes in which it is proposed to sterilize already closed cans, and this is not very convenient. Treat empty containers so you can prepare such a wonderful meal without any worries. Banks can be steam sterilized in the classic way, in the oven or in the microwave. I would like to dwell on the last option, as the simplest and fastest.

  1. Pour a couple of tablespoons of water into a jar and put it in the microwave at maximum power for 2 minutes.
  2. If the jar is large and won't fit into the microwave, place it on its side.
  3. After 2 minutes, you will take out a hot, sterilized jar.
  4. Discard any remaining water, if any, and you can start canning green tomatoes without further sterilization.

Ingredient List:

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

Preparation

  1. First, peel and rinse the vegetables.
  2. Cut the tomatoes into equal sized cubes. Repeat the same procedure with bell peppers.
  3. Grate the rest of the vegetables.
  4. After that, put all the ingredients in a saucepan, cover with oil and boil. Water should be added only as needed, usually tomatoes are juicy enough and do not require additional liquid.
  5. After the future salad boils, salt, add sugar and vinegar and simmer this whole mixture for a while over low heat.
  6. 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 tasty options Is a combination of onions, peppers and carrots.

Ingredient List:

  • 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 liters.
  • Salt - 12 tablespoons

Preparation stuffed green tomatoes

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

How to make pickled green tomatoes

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

Ingredient List:

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

Cooking process pickled green tomatoes

  1. First of all, take care of the parsley, it needs to be washed and chopped.
  2. Wash and peel the carrots, then chop into cubes or slices.
  3. Peel the garlic.
  4. Wash the tomatoes and cut them lengthwise. Fill this pocket with parsley, carrots and one garlic clove. Place the stuffed tomatoes in sterilized jars, add coarsely chopped onions on top.
  5. Pour in boiling water and leave alone for 20 minutes.
  6. Pour the water into a separate saucepan, add the necessary spices there and boil for another 15 minutes. While the marinade is boiling, pour ordinary boiling water into the jars of tomatoes.
  7. Remove the pickling liquid from the heat and pour the vinegar into it.
  8. Drain the boiling water from cans of tomatoes and pour over the prepared marinade. Then roll up. Advice: it is better to put the jars downside down, cover and cool in this form.

Green tomato caviar recipe for the winter

The real treasure of the world of culinary is caviar from green tomatoes.

Ingredient List:

  • Green tomatoes - 1 kg.
  • Bulgarian pepper - 3 pcs.
  • Bulb.
  • Carrots - 300 g.
  • Vegetable oil - 100 ml.
  • Sugar - 50 g.
  • Salt.
  • Ground black pepper.
  • Apple cider vinegar - 1 tablespoon (nine%).
  • Black pepper is a pea.

Preparation caviar from green tomatoes for the winter

  1. Initially, rinse all the vegetables and cut into medium pieces, then put all the ingredients in a blender or twist with a meat grinder.
  2. Place the chopped mixture in an enamel bowl. Then add salt and sugar.
  3. Put the resulting mixture on low heat and cook for 1.5 hours, stirring always.
  4. Add black pepper, oil and vinegar about 10 minutes before the end of cooking. G
  5. Put the prepared tomato caviar in a sterilized jar and screw the lid on.
  6. Cover with a blanket and leave in the room to cool completely.

Green Tomatoes with Garlic - Spicy Gourmet Recipe

One of the favorite salads of gourmets who are not indifferent to spicy can be a salad of unripe tomatoes in tomato marinade with garlic.

Ingredient List:

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

Preparation

  1. In the first step, rinse the vegetables and parsley.
  2. Then chop the tomatoes, taking into account their size: if they are very large, then into several parts.
  3. It is better to cut the peppers into strips, be sure to peel them of seeds before that.
  4. Crush the garlic cloves and finely chop the parsley.
  5. Chop ripe tomatoes as much as possible and place in a large bowl. Drizzle with vinegar and oil, sweeten and season with salt.
  6. Cook over high heat - the mixture should simmer for a few minutes.
  7. Put chopped vegetables and parsley in the marinade and cook the whole mixture for about 20 minutes, stirring occasionally.
  8. Remove the prepared salad from the heat, place in clean and pre-sterilized jars and roll up. Turn them upside down immediately after seaming and wrap them in something warm until they cool. Then keep it cool.

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. Ingredients of this recipe designed for a three-liter bottle.

Ingredient List:

  • 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 tablespoons
  • Sugar - 4 tablespoons

How to cook pickled tomatoes for the winter

  1. To ferment unripe tomatoes, add all the ingredients in the order you like best.
  2. Pour water into the bottle and close the nylon cap.
  3. Place it in a dark, cold place, and after a couple of months, the delicious pickled tomatoes can be consumed.

Korean green tomatoes for the winter

This recipe makes green, unripe tomatoes incredibly tasty and doesn't take long to cook.

Ingredient List:

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

Preparation

  1. First, rinse all the ingredients.
  2. You can take any greens that you like. Finely chop it together with the garlic, and cut the tomatoes into several pieces.
  3. Chop the bell pepper into strips, and hot peppers chop into cubes. The amount should be taken taking into account the wishes for the sharpness.
  4. Next, combine all the components, stir thoroughly, salt, add sugar, vinegar and vegetable oil.
  5. Divide into clean, sterilized containers.
  6. Cover the jars with simple lids and leave for 12-14 hours. After the time has passed, the Korean-style tomatoes will be edible.
  7. These tomatoes are stored in a cool dark place for several months.
  8. For longer storage after step # 5, seal the jars and sterilize them for 15 minutes. We recommend taking banks with a capacity of 1 liter. Larger cans take longer to sterilize.

The main criterion when choosing green tomatoes is size. It is best to choose medium-sized tomatoes, they are great for culinary processing and creating delicious snacks.

Although green tomatoes are delicious and very popular with housewives, they contain dangerous substance- solanine, which threatens with serious poisoning. This is one of the reasons why you should choose medium to medium sized tomatoes. So the likelihood of choosing a tomato with a high solanine content is much less.

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

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

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

You can also use plastic barrels, but this is not entirely sustainable and healthy. And, of course, you can use the time-tested packaging - glass jars, liter or three liter. Before preparing the blanks, the jars should be sterilized. It is better to store preservation in a dark cool place, for example, in a cellar, basement, pantry.

There is another secret with which the shelf life of green tomatoes will be extended: put a sprig of bird cherry in the jar, which will also add an amazing aroma to the blanks.

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

Green tomatoes are not eaten raw. But if canned unripe fruits appear on the table, then no attention is paid to their red-cheeked "relatives". Therefore, experienced housewives try to prepare at least a few cans of "tomato delicacy" for future use. Of course you can purchase finished products in the shop. But in terms of quality and taste, homemade products in cans are beyond competition. They contain only natural ingredients. There are no flavor enhancers, dyes and other unhealthy "chemistry" here.

What you need to know about "green tea"

Green tomatoes contain substances that take part in the body's metabolic processes. During heat treatment most of them are not lost. Vegetables contain the following healthy ingredients:

  • vitamins - B, A, C, E, PP;
  • micro and macro elements- aluminum, iron, boron, copper, potassium, calcium, sodium;
  • amino acids - alanine, arginine, lysine, leucine, serine, glutamic acid;
  • fatty acids - omega-6, palmitic, stearic.

The phytoncides in green tomatoes help fight inflammation. Lycopene is able to inhibit the formation of cancer cells. It also normalizes blood pressure, helps to lower blood cholesterol levels, which reduces the risk of heart attack. And tomatidine is a substance that takes part in the growth of muscle mass.

Unripe tomatoes are popular with those who are struggling with extra pounds. Green fruits are included in a number of diets due to their low calorie content - in 100 g raw product 23 kcal. When preserved, this figure drops to 20 kcal. In addition, the vegetable contributes to the rapid saturation of the body, which allows you to reduce the amount of servings without discomfort.

Potential harm

  • individual intolerance;
  • cardiovascular diseases;
  • arthritis and gout;
  • kidney disease.

Harm can be caused by canned vegetables... Therefore, it is very important to follow the recipe. Products must be thoroughly heat treated.

Preparation for canning

The quality of the salad depends not only on the products used, but also on the cooking technique. It is necessary to take care of the culinary tools in advance, which will provide convenience in the canning process.

We collect the dishes

First of all, we stock up on measuring containers that will help determine the proportions of the ingredients. During cooking, almost everything on the kitchen shelves can be useful.

  • Pan . The container is needed for salads with both sterilization and fast food... In it we will cook vegetables or boil jars filled with salad mixture. It is better to give preference to a product made of durable stainless steel. We choose the capacity, taking into account the number of products. Dishes with divisions on the walls are very convenient, with it it is easier to monitor the amount of boiled contents.
  • Devices. You will need a slotted spoon to remove the foam. With a wooden spoon with a long handle, you can stir the dish during cooking, put it in the jars.
  • Thermometer. The device will help you determine the temperature of canned food during cooking or pouring into glass containers.

It is very convenient to use an autoclave in home canning. It will save cooking time. The unit is much safer to use than a regular saucepan. The risk of getting burned is minimized. You do not need to constantly open the lid and check the readiness of the snack. Cooking is carried out automatically.

We process banks

Containers for salad mass must be thoroughly washed, degreased with soap or soda solution. Check for cracks or chips. Sterilize a half-liter container for five minutes, a liter container - ten minutes, a two-liter container - 15 minutes, a three-liter container - 20-25 minutes. There are four ways to prepare cans.

  1. IN microwave oven ... At the bottom of a clean and undamaged container, pour a little water (two fingers). In an upright position, we put it in the microwave. We turn on the microwave oven at a power of 800-900 watts. Make sure that all the water does not boil away, otherwise the container will burst.
  2. In the oven . We put the jars on the wire rack with the necks down. Preheat the oven to 150 ° C. We maintain the time taking into account the displacement.
  3. In a double boiler. We put the cans upside down and turn on the "Cooking" mode.
  4. Ferry. A saucepan, kettle, bowl will do. Pour water into the container, cover it with a metal sieve. We put the container on top with the neck down.

Covers also require preliminary preparation. They wash in soda or soap solution, rinse well. Then they need to be boiled for two to three minutes. Covers should be free of rusty spots, dents, with tight-fitting elastic bands.

Green tomato salad for the winter: recipes with and without sterilization

An important component of canning is a competent choice of products. Having decided to cook a salad of green tomatoes for the winter, it is better to use vegetables without external damage, signs of disease. As for the sizes, any will do, since they still need to be cut. Medium fruits have a dense structure and firm flesh, unlike large vegetables. Too small, such as cherry tomatoes, are not recommended. They cannot be divided into parts so that it looks beautiful and appetizing in the finished dish.

"Winter"

Peculiarities . Many people prefer simple snacks without sterilization, the flavor dominant of which is determined by unripe tomatoes. This category also includes the "Winter" salad. You can experiment and add rice. For 2 kg of tomatoes, take a glass of cereal. In this case, the rice is pre-soaked, then boiled along with the rest of the vegetables.

Ingredients :

  • 5 kg of tomatoes;
  • 1 kg of bell pepper;
  • 300 g of garlic;
  • three hot peppers;
  • two glasses of sugar;
  • two glasses sunflower oil;
  • 100 g vinegar;
  • 100 g of salt.

Preparation

  1. Cut the vegetables into four or six pieces, depending on their size.
  2. Grind peppers, garlic in a meat grinder.
  3. We mix all the components.
  4. After boiling, simmer for 30 minutes.
  5. We put them in clean jars, screw them up with lids.
  6. We put in a warm place until it cools completely.

By turning the cans upside down, you can determine how tightly they are twisted. Instant green tomato salad for the winter must be kept in a warm place in order for the heat treatment to completely end.

Danube

Peculiarities . The composition of the Danube salad is very similar to the traditional lecho. Its roots can be found in the national Hungarian cuisine. The appetizer is served as a side dish or dressing for meat. Since it contains vinegar, it is not recommended to use it on an empty stomach and how independent dish.

Ingredients :

  • 1.5 kg of unripe tomatoes;
  • 750 g carrots;
  • 750 g onions;
  • 150 ml of vegetable oil;
  • 150 ml vinegar;
  • 60 g granulated sugar;
  • 50 g salt;
  • three bay leaves;
  • 15 peas of black pepper.

Preparation

  1. Cut the washed clean tomatoes into large slices.
  2. Rub the carrots coarsely, chop the onions in medium half rings.
  3. Mix vegetables in a saucepan, sprinkle with salt. We leave to infuse for four hours.
  4. After the required time has elapsed, add sugar, spices, sunflower oil and vinegar.
  5. Cook over low heat for one hour, stirring occasionally.
  6. We spread the mixture in containers, fill with brine, which remained in the pan.
  7. We roll it up, turn it over the necks and insulate it.
  8. We take out to storage when cool.

To tighten the lids, a special key is most often used. It is popular because it is easy to use and inexpensive. But such a tool periodically breaks down, which leads to poor-quality sealing of cans and damage to the workpieces. Twist-off caps are an alternative to the key. They need containers with screw necks. They adhere to the glass as tightly as possible, without forming gaps.

"Emerald"

Peculiarities . The blank will become an exquisite decoration festive table... The emerald color will catch your eye and awaken your appetite. When preparing snacks without boiling, special attention should be paid to the last layer. It is recommended to form it from tomatoes. If you pour chopped greens on top, then when the water is drained, it will wash off.

Ingredients:

  • 2.5 kg of unripe tomatoes;
  • three small garlic heads;
  • 300 g parsley;
  • 300 g dill;
  • 2.5 liters of water;
  • two large spoons of salt;
  • four large tablespoons of granulated sugar;
  • a small spoonful of vinegar for one can;
  • four black peppercorns;
  • two carnations.

Preparation

  1. Grind the tomatoes into slices.
  2. Cut the garlic cloves into three or four parts.
  3. Chop parsley and dill finely.
  4. Lay out the layers in containers: cloves and peppers, tomatoes, garlic, herbs, tomatoes. We repeat the sequence until we fill the jar.
  5. Fill the layers with boiling water, cover the containers with lids.
  6. Prepare the marinade: boil water and throw salt and sugar into it. Stir until completely dissolved, keeping on fire.
  7. We drain the water from the cans and fill with brine. Add vinegar.
  8. Roll up, turn over, insulate.

Very quick garlic

Peculiarities . Spicy salad from green tomatoes for the winter goes well with meat and fresh white bread. As an independent dish, it can be used by those who like to test their stomach for strength. Not recommended for small children.

Ingredients:

  • 7 kg of unripe tomatoes;
  • 150-200 g sugar;
  • 150-200 g of salt;
  • 200 ml of sunflower oil;
  • 200 ml of vinegar;
  • 200 g minced garlic.

Preparation

  1. Finely chop the garlic, chop the tomatoes into medium slices.
  2. We mix vegetables, add the rest of the ingredients. We leave to infuse for three hours.
  3. We spread the mixture into sterile jars. We close it with plastic lids. We put it in a cool place.

When preparing a salad of green tomatoes with garlic for the winter without sterilization, you can use a little trick. Tight lids will reduce the risk of spoilage. They must first be boiled for no more than one minute. Then they are immediately put on the necks. Cooling down, they adhere tightly to the glass, without forming cracks.

"Donskoy"

Peculiarities . A prerequisite correct preparation a classic snack is the presence of cucumbers. Donskoy salad has a lot of interpretations. You can experiment with spices and seasonings, guided by your taste preferences. The appetizer is juicy with crispy vegetables.

Ingredients :

  • 2 kg of green tomatoes;
  • 2 kg of cucumbers;
  • 1 kg of bell pepper of different colors;
  • 500 g onions;
  • 120 ml vinegar (9%);
  • 100 g of salt;
  • 150 g sugar;
  • spices.

Preparation

  1. We wash all the vegetables. We remove excess - stalks, seeds, spouts, tails.
  2. Cut the tomatoes into quarters or six slices, onions and peppers - in halves, cucumbers - in slices.
  3. In a large container (more than 5 liters) we put the prepared foods, add salt and sugar. For piquancy, we can use bay leaves, peppercorns. We set aside the salad mixture for two to three hours to infuse.
  4. Pour into sterilized jars vegetable mix, fill with vinegar, brine remaining in the container.
  5. We cover the container with lids and put it in a saucepan. Fill with water on the "shoulders". Sterilize the salad 15-25 minutes after it has boiled. We select the time taking into account the capacity of the containers.
  6. Roll up the finished appetizer while it is hot. We put it in a warm place and wrap it up with something. We put it away for storage when it cools down.

For canned green tomato salad, any high-quality vinegar is suitable - rice, wine, apple. The main thing is that no artificial essence is added to it, which will spoil the taste of the dish. Tomatoes may have a bitter taste in a finished snack. This will not happen if you pre-soak vegetables in cold water for an hour.

"Cobra"

Peculiarities . Green tomato salad for the winter "Lick your fingers" turns out to be spicy, "biting". It is thanks to these gustatory characteristics that he acquired a second interesting name - "Cobra". The amount of pepper and garlic can be varied depending on which degree of spiciness is preferred. Great winter salad, which is combined with meat and is able to set off its excessive fat content.

Ingredients :

  • 2.5 kg of unripe tomatoes;
  • three cloves of garlic;
  • 150 g hot chili peppers;
  • 100 ml vinegar;
  • four large spoons of salt and sugar.

Preparation

  1. Cut the tomatoes into slices.
  2. Finely chop the peeled hot peppers - chop with a knife or grind in a meat grinder.
  3. We pass the garlic cloves through a press.
  4. We put all the ingredients in a saucepan, add spices. Mix well until the salt and sugar dissolve. Pour vinegar.
  5. Put the salad mixture tightly into sterilized jars.
  6. Boil jars of snacks in a saucepan for 20 minutes.
  7. We roll up the lids, insulate and wait until they cool completely.
  8. We put it away for storage.

To make more juice in the Cobra salad from green tomatoes for the winter, the mixture must stand in jars for an hour before preserving. A snack will get a rich aroma if you add not fresh, but fried garlic to it. Greens will not hurt either. Parsley is best for this preparation.

"Watercolor"

Peculiarities . The appetizer is prepared without vinegar. Filling with hot oil is required. The dish combines light sweetness and sourness.

Ingredients :

  • 2 kg of unripe tomatoes;
  • 500 g of onions;
  • 500 g carrots;
  • 500 g bell pepper;
  • two garlic cloves;
  • a bunch of greens;
  • 50 g salt;
  • 100 g sugar;
  • 200 ml of vegetable oil.

Preparation

  1. Cut tomatoes, carrots into thin rings, pepper, onions - into halves of rings.
  2. We crush the garlic, chop the herbs.
  3. Stir the food and leave for six hours. After the mixture is infused, add the rest of the ingredients.
  4. Pour into jars, put them in a saucepan and fill with water. We boil for 15 minutes.
  5. We tighten the lids, turn over, insulate.

Following the instructions step by step, we wrap the sides and bottom of the pan with rags or gauze. There must also be material between the cans. For what? During the boil, the glass containers come into contact with each other and with the surface of the pot. They can crack and all work will go to waste. The presence of partitions will allow you to avoid this.

"Hunting"

Peculiarities . Having decided to prepare such a salad of green tomatoes for the winter, you can change the components and their quantity at your discretion. Then each year the blanks will have a different taste. For example, the first time a little is added ground coriander, in the second - hot chili.

Ingredients:

  • 200 g of unripe tomatoes;
  • 200 g of cucumbers;
  • 200 g bell pepper;
  • 200 g of white cabbage;
  • 100 g carrots;
  • 50 g onions;
  • one garlic clove;
  • salt to taste;
  • on a sprig of dill, parsley;
  • a small spoonful of vinegar per liter container;
  • two large spoons of sunflower oil.

Preparation

  1. Grind carrots, cucumbers into thin cubes, onions, peppers, tomatoes - into small squares.
  2. Chop the cabbage finely, crush the garlic, chop the greens.
  3. Leave the mixed mixture until it lets out the juice.
  4. We heat, but do not boil. IN warm salad add vegetable oil, salt and vinegar.
  5. We lay out in jars, sterilize for 30 minutes.
  6. We roll up the containers, turn them over, wrap them up.

You need to put enough salt so that a slight salinity is felt in the freshly prepared salad. This is how it should be. After standing in jars, the vegetables will absorb everything and the taste will be excellent. You can take out the workpieces to a cool place only after they have completely cooled down. Otherwise, a sharp temperature drop will lead to an "explosion" of the covers.

With tomato paste

Peculiarities . The appetizer differs from other salads in that the vegetables that make up it must be cut in the same way. It is recommended to chop the food into strips. In this form, they will not be digested and will not turn into gruel. If cut into cubes, medium size.

Ingredients:

  • 1.5 kg of unripe tomatoes;
  • 1 kg of carrots;
  • 0.5 kg of onions;
  • three large spoons of sugar;
  • a large spoonful of salt;
  • 100 ml of sunflower oil;
  • 250 ml tomato paste;
  • two large tablespoons of vinegar (9%);
  • black peppercorns.

Preparation

  1. We cut vegetables.
  2. We make a dressing with spices and seasonings. Fill the salad mixture with it, stirring thoroughly. Leave to infuse for two hours.
  3. Cook after boiling for 20 minutes.
  4. We put it in thermally processed jars, roll it up, insulate it.

The vegetables are slightly crispy and firm. If you stew the appetizer for about an hour, then they will become soft. So that as little juice as possible flows out of the tomatoes, it is better to take a sharp knife with fine teeth for cutting.

Green tomato salad recipes for the winter allow you to prepare bright and colorful snacks. It is recommended to eat them in the first year after seaming. If the workpieces cost more, then harmful substances accumulate in them. Including increases the dose of solanine. Salads with rice, barley should not stand for more than one year. Store the twist in a cool place out of direct sunlight.

Original post by Enigmatica

Thanks for the detailed recipes !!

Stuffed Green Tomatoes by Vali M.V.B

2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Bitter pepper (optional)

Fill:

6 liters of water
300 gr. Sahara
200 gr. salt
500 ml 6% vinegar

Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff vegetable mixture and close. Place neatly in jars. Pour hot water over the tomatoes twice for 10 minutes. For the third time

Pour in boiling marinade, add 1 aspirin to the jar and roll up.

STUFFED TOMATOES

Ingredients for pickled green tomatoes

Green tomatoes - 2 kg
carrots - 0.5 kg
parsley - 150 g
dill - 150 g
garlic - 1 head
red hot pepper - 1-2 pcs.

Method for preparing pickled green tomatoes

We make a brine: 2 liters of water, 100 g of coarse salt. Boil and cool.

Grate the carrots on a coarse grater.
Chop the parsley and dill. Finely chop the garlic or pass through a press.


Mix greens, garlic and pepper with carrots.
Cut the tomato in half, not lengthwise but across, but not completely.
Fill the tomatoes with the vegetable mixture and put them in a saucepan (enameled) and pour cold brine up to the top.
We cover with a lid, but so that we can put oppression on top.

If the tomatoes are small, they can be stacked in several rows around the pan.

Salt for 3-4 days.
Then chop, add oil and sprinkle with green onions.

Georgian green tomatoes

Ingredients for the recipe
tomatoes - one kilogram

parsley - 150 grams
dill greens - 100 grams
garlic - 50 grams
water - 3 glasses
bay leaf - one piece. per can
weak red pepper - one piece.
salt - one tablespoon

1. Puncture hard, not very large tomatoes in cold water, let the water drain.

2. Cut the garlic cloves into 4 pieces. Cut the pepper pod lengthwise and, after removing the seeds, cut into half rings.

3. Pour water into a saucepan, add it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then

Take out the greens and cool. Add salt to the broth.

4. In clean, scalded jars, place the tomatoes in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as pieces of garlic and pepper. Pour the filled jars to the top with warm brine, seal and put in a cool dry place.

5. The tomatoes will be ready in about 2 weeks.

Pickled tomatoes

OPTION 1

Take green large tomatoes
celery sprigs
garlic

Bitter pepper, red

Cooking brine -

For 1 liter of cold, not boiled, water,
70 g coarse salt

Cut the tomatoes lengthwise, not completely.

Garlic - if large, then cut the clove into several parts.

Pepper - rings.

Celery - twigs.

We put several pieces into each tomato.

Garlic, 2-3 pcs. pepper (adjust the pungency to taste).

We put in the celery, folded several times. The tomato can be wrapped with thread so that it does not creep.

Put celery sprigs at the bottom of a saucepan, barrel or jar, then tomatoes, celery again, etc. There should be celery on top.

Fill with brine and put under oppression.

3 liter jar - about 1.5 liters of brine.

The tomatoes should ferment when they stop bubbling and the brine becomes transparent, then it's done.

You can use it.

For long-term storage:

Drain the brine, boil and pour boiling water over the tomatoes. Close with lids.

Ready tomatoes are cut into pieces, you can pour vegetable oil, or without.

OPTION 2

Cut the green tomatoes in half, put a plate of garlic and red hot pepper in each cut.
We put in a container, shifting with herbs (parsley, dill, fennel, grape leaves, currants and cherries), add bay leaf and allspice, fill with brine and leave to salt.
Brine: for 1 liter of water - 1 tbsp. spoon with a slide of salt.

OPTION 3

Ingredients:

Green tomatoes - 2 kg,
hot pepper - 2 pcs.,
garlic - 3 - 4 heads,
onion - 1 pc.,
dill, parsley - small bunches,
bay leaf - 2 - 3 pcs.,
allspice peas - 3-4 pcs.,
water - 2 l,
salt - 4 tbsp. spoons,
granulated sugar - 1 tbsp. a spoon.

Preparation:

1. Wash tomatoes, peppers and herbs well.
2. Peel the garlic and onion.
3. Pour 2 liters of water into a saucepan, measure out the salt and sugar. sand, put bay leaf and allspice, bring to a boil. The brine is ready.
4. Make cruciform incisions on the tomatoes at the stalk.
5. At bunches of greens, cut off the thick stems and set aside, finely chop the greens.
6. Pass the garlic cloves through a garlic press, mix with herbs.
7. Cut one hot pepper in half, peel the seeds and chop finely, add to the herbs with garlic. It turned out to be an excellent filling for tomatoes. We stuff tomatoes with it.
8. Now put the tomatoes in a 3 - liter jar tightly, sprinkle them with sprigs of herbs (those thick stems that were cut off!), Put onions and garlic cloves, hot peppers.
9. Fill the contents of the jar with brine, tie the jar with gauze and let it stand for 2 - 3 days at room temperature, then send it to the refrigerator.

OPTION 4

Spicy and aromatic

2 kg of green tomatoes,
0.5 kg of carrots,
150 gr parsley
150 grams of dill,
1 head of garlic,
red hot pepper-1-2

For brine:
2 liters of water
100 grams of coarse salt. Boil, cool.

Snack recipe:

Three carrots on a coarse grater.

Finely chop the parsley and dill.

Finely chop the garlic.

Finely chop the red pepper too.

Mix greens, garlic and peppers with carrots - the filling for green tomatoes is ready.

Cut the tomato in half, not lengthwise, but across, but not completely. Cut large tomatoes several times so that they are better saturated with brine.

We fill the tomatoes with a vegetable mixture, put them in enamel pot and fill with cold brine to the top.

We cover with a plate or a lid, put oppression on top.

If the filling remains, place it between the tomatoes.

Salt for 3-4 days and you can already eat. If you want to roll it up for the winter, you need to lay it out immediately on the banks and fill it with hot brine. Add 1 teaspoon of vinegar essence to each liter jar. Sterilize. Roll up.

Water the finished tomatoes before serving olive oil and sprinkle with green onions.

Pickled green tomatoes

Ingredients for the recipe
green tomatoes - one kilogram
celery greens - 200 grams
parsley - 150 grams
dill greens - 100 grams
garlic - 50 grams
water - 3 glasses
chilli pepper weakly hot - one piece.
salt - one tablespoon

Recipe preparation method

1. Rinse hard, not very large tomatoes in cold water, let the water drain.

2. Pour water into a saucepan, bring it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then take out the greens and cool. Add salt to the broth.

3. Cut the garlic cloves into four parts. Cut the pepper pod lengthwise and, after removing the seeds, cut into half rings.

4. In clean, scalded jars, put tomatoes 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.

5. Pour the filled jars to the top with warm brine, seal them and put them in a dry, cool room.

6. The tomatoes will be ready in about 2 weeks.

Tomatoes stuffed with carrots and garlic

Take green tomatoes, almost white ripeness ...
Cut them, but not completely ...
In the middle of the tomato we insert several sprigs of parsley, a plate (block) of raw carrots and a clove of garlic ... And so with all the tomatoes ..

Then we fill a 3-liter jar to the brim with green tomatoes and pour boiling water for 45 minutes ...

Drain the first water after a while and fill it with the second with boiling water ... Before the second filling, add 1 tbsp. l. salt, 7 tbsp. l. sugar and 7 tbsp. l. 9% vinegar ... that's all ...
Tomatoes turn out to be sweet ... Those who want not very sweet tomatoes, the proportions of salt and sugar can be revised. This is not for everybody ...

Green tomatoes "lick your fingers"

For 3 kg. tomato
200 gr. greens: parsley, dill, cherry leaves
(or currants)
100 g onions (I in each jar
cut the onion half by half)
1 head of garlic
Fill:
3 liters of water
9 tbsp. tablespoons of sugar
2 tbsp. tablespoons of salt
2-3 pieces of bay leaves
5 allspice peas
1 cup 9% vinegar
Vegetable oil (taken from the calculation
1 tbsp. spoon per liter jar)

The same tomatoes can be cooked with another
filling (for a 3-liter jar):

1.5 liters of water
1 tbsp. spoonful of sugar
1 tbsp. spoon of salt
1 tablespoon vinegar
1 tbsp. a spoonful of vegetable oil
First put herbs, garlic, vegetable oil in a jar. Then tomatoes, and onion on top. Add vinegar to the finished filling and pour the tomatoes with hot marinade. Sterilize for 15 minutes.

Green tomatoes stuffed with garlic

Fill (for three liter cans):
1 liter of water
1 cup granulated sugar
1 tbsp. spoon with a slide of salt
0.5 cups 9% vinegar
Horseradish, dill, parsley
Make several cuts in the tomato. Insert thinly chopped garlic into these cuts. I cut all the tomatoes in half, and the large ones into four parts. Place green tomatoes in jars, cover with hot brine. Sterilize for 10-15 minutes from the moment the water boils. Turn the sealed jars with the lid down, cover with a thick cloth (preferably a blanket) and leave to cool.
My husband is delighted with Green Tomatoes, stuffed with garlic... Men gave them the first place in terms of taste among canned tomatoes.

Another option:

For 5 liters of water, 1 tbsp of salt, 2 tbsp of sugar, 1 tbsp of vinegar, 300g of garlic, 5pcs of pepper, lavrushka, black peppercorns, dill, parsley. Tomatoes - a bucket with a mountain. Chop the pepper, garlic in a meat grinder. Cut greens. Mix all this, cut the tomatoes crosswise on the side where there is no tail and stuff with the filling. Put the tomatoes in jars, add lavrushka and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.

Green tomatoes "drunk"

Filling (for 7 - 700 g jars):
1.5 liters of water
4 tbsp. tablespoons of sugar
2-3 tablespoons of salt
3 bay leaves
2 cloves of garlic
10 allspice black peppercorns
5 pieces. carnation
2 tbsp. spoons of vodka
2 tbsp. spoons of 9% vinegar
Pinch of bitter red pepper
Pour the prepared marinade over the tomatoes, sterilize for 15-20 minutes and roll up. Jars keep well even at room temperature.

Green tomatoes "delicious"

Fill:
1 liter of water
4 tbsp. tablespoons of sugar
3 teaspoons of salt
100 g 6% vinegar
Sweet bell pepper
Put tomatoes and pieces of bell pepper in jars, pour boiling water twice, on the third with boiling brine and roll up. The tomatoes are delicious.
I covered such tomatoes in tomato juice but no vinegar added. I made juice from tomatoes, added salt, prescription sugar and cinnamon on the tip of a knife to it, boiled for 5 minutes. Then she poured the tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) to a liter jar and immediately rolled up the lid.

Green tomatoes with miracle gelatin

Fill:
For 1 liter of water
3 tbsp. tablespoons of salt
3 tbsp. tablespoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cups 6% vinegar
Soak gelatin in warm water for 40 minutes. Make the fill, boil, add gelatin and vinegar to it, boil the fill again. Pour the filling over the tomatoes and sterilize for 5-10 minutes.
I have never tried green tomatoes with gelatin, but I heard good responses. Therefore, I closed two portions: from green and brown tomatoes.
P.S. No wonder these tomatoes were called "Miracle". They turned out to be very tasty and my friends are delighted with them.

Green tomatoes with cabbage

Fill:
2.5 liters of water
100 g salt
200 gr. Sahara
125 gr. 9% vinegar
Spices:
Dill
Parsley
Bell pepper
Coarsely chop green tomatoes and cabbage and put in a jar with spices. Pour boiling water for the first time, let stand for 20 minutes, the second time with ready-made pouring. Add 1 aspirin tablet per liter jar and roll up.
This is a recipe of my employee, and very tasty tomatoes are obtained.

According to this recipe, I closed two types of tomatoes: with pouring and in tomato juice. Salt, sugar and a little cinnamon were added to the cooked tomato. Boiled for 5 minutes. I poured the tomatoes in a jar with boiled juice, sterilized them for 15-20 minutes and rolled them up. I liked green tomatoes in tomato and with cabbage more (I generally love tomato sauce).

Green tomatoes with apples in pink brine

Fill:
1.5 liters of water
1 tbsp. spoon of salt
5 tbsp. tablespoons of sugar
70 gr. 6% vinegar
Allspice peas
Parsley
Apples
Beet
Put tomatoes, a few apple slices and 2 small circles of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not put more than 2 pieces of beets, otherwise the brine will taste astringent. Pour boiling water over for 20 minutes. Then fill it with this water, boil it. Pour the tomatoes with hot brine and roll up the lid. I did it a little differently: in order to prevent the beets from losing their color, I added them to the filling, boiled for 5 minutes with vinegar, and then poured them into jars. A friend at work treated me to such delicious tomatoes.
The same tomatoes can be made without beets, they are also very tasty.

Salted green tomatoes in barrels (pickling tomatoes)

For 8 liters of boiled and chilled water
400-500 gr. salt
Spices:
10 kg. green tomatoes
200 gr. Sahara
200 gr. dill
10-15 gr. hot pepper (optional)
100-120 gr. black currant or cherry leaves

You can salt green, ripe and brown tomatoes, but always separately. I give a recipe: how to salt green tomatoes. Green tomatoes salted in the usual way in finished form are pretty tough. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Put the washed fruits tightly in a prepared container (barrel or aluminum dish) along with the spices that are placed on the bottom of the barrel, in

Middle and top and sprinkle with sugar. When placing the tomatoes, shake the dishes slightly and, after filling, fill with the prepared brine. The more ripe and larger the fruits, the stronger the brine becomes. Close the filled dishes with tomatoes with a tight lid or put a wooden circle with oppression on top. Store in a cool place. After 40-50 days, the pickled tomatoes will be ready to eat.

Green tomatoes with sugar in tomato (sweet tomatoes)

10 kg. tomato
200 gr. black currant leaves
10 gr. allspice
5 gr. cinnamon
4 kg. ripe tomatoes for tomato (or tomato paste)
3 kg. Sahara
Salt - to taste (at least 3 tablespoons)
Here is an unusual way of pickling tomatoes: instead of salt, you need to take sugar. Take green (or brown) tomatoes, sort and put in a barrel, this way: currant leaves, allspice, cinnamon, tomatoes on top of them and sprinkle with sugar. Thus, do the styling without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and cover tomato paste(from ripe tomatoes) with sugar. Put oppression on top. For this method of salting, green tomatoes can be blanched in boiling water for one to two minutes. This recipe can be used to make canned tomatoes in banks.

Green tomatoes (fresh)

Choose thick-skinned tomatoes. Chop slightly coarser than salad. Fold in 0.5 and 0.7 liter jars. Fill with cold water and set to sterilize for 10-15 minutes. Roll up.
Such tomatoes are good for making salad in winter. You open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onions, garlic, herbs to them - a fresh tomato salad is ready.

Green tomatoes with grapes

Fill:
1.5 liters of water
3 tbsp. tablespoons of salt
4 tbsp. tablespoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas
Wash the tomatoes and place in a jar, shifting onions and spices. Place a bunch of grapes on top. Fill with brine, add vinegar essence... Sterilize the jar (3 liter) for 15 minutes.

Green tomato salad

3 kg green tomatoes
1 kg of bell pepper
1 kg of carrots
1 kg of onion
Bitter pepper to taste
Brine:
350 gr. sunflower oil
100 g salt
300 gr. Sahara
100 ml 9% vinegar
Cut the vegetables, put them in a non-oxidizing dish, mix with salt, sugar, vinegar and oil. Let stand for a few hours (6-8) until they let the juice flow. Then boil for 30 minutes. Arrange the salad in jars, add 1 aspirin tablet per liter jar and roll up. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.

Green tomato caviar

3 kg. green tomatoes
1 kg. carrots
1 kg. onions
5-6 pcs. bell pepper
You can add hot pepper to taste
Fill:
1 cup of sugar
3 tbsp. tablespoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Twist all vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless bowl for 5-6 hours. Then boil for 30-40 minutes, spread the caviar in jars, add vinegar and roll up.

Green stuffed tomatoes

5 kg. tomato
1 kg. onions
1 kg. bell pepper
200 gr. garlic
3-4 pods of hot pepper
Dill, parsley
Fill:
For 1 liter of water
20 gr. salt
Spices to taste
Cut the top of the tomatoes in half so that the core can be removed. Fill the resulting hole with finely chopped or twisted through a meat grinder vegetable mixture. Sterilize: liter jars 15-20 minutes, 3 liter jars - 25-30 minutes and roll up the lid.

Stuffed Green Tomatoes - 2

For the filling (for 5 three-liter cans):
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Bitter pepper (optional)
Fill:
6 liters of water
300 gr. Sahara
200 gr. salt
500 ml 6% vinegar
Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with the vegetable mixture and cover. Place neatly in jars. Pour hot water over the tomatoes twice for 10 minutes. For the third time, fill with boiling marinade, add 1 aspirin to the jar and roll up.

You can do it this way. Stuff the tomatoes in the same way, put in a saucepan, cover with brine and put oppression on top. Within a few days, the stuffed tomatoes will be ready to eat.

Green tomato lecho

3 kg. green tomatoes
1 kg. onions
1.5 kg. carrots
1 kg. bell pepper
1 liter hot tomato sauce
0.5 liters of sunflower unrefined oil
Salt to taste
Grate the carrots on a coarse grater. Cut the tomatoes and peppers into large slices, the onion in half rings. Put vegetables in a bowl with heated oil, add tomato sauce and, stirring, cook for 1.5 hours. Add salt and cook for another 10 minutes. The lecho is ready. Put the lecho hot in sterilized jars and roll up.

Tips and recipes from Nadezhda

Salted green tomatoes for the winter.

Our most popular and traditional green tomatoes are salted. Very tasty! They are sold in large wooden barrels at the bazaar all year round.
Green unripe tomatoes, preferably large, fleshy.
Celery twigs
Garlic
Red hot pepper
Brine
For 1 liter of cold water (from the tap)
70 g salt (coarse)

Cut the tomatoes in half lengthwise, but not completely. If the garlic is large, then cut each clove into several slices. Pepper mode into rings (I do this with scissors, it's very convenient). Celery twigs.
In each tomato we put several plates of garlic, 2-3 rings of pepper (it depends on how much you like spicy, or there are children in the house) .There we shove a sprig of celery, mercilessly folded several times and fix all this beauty with ordinary bobbin threads, having wrapped the tomato several times in different directions (If it is neat, then you can do it without threads). Bazar esthetes stuff the red pepper in such a way that it looks out of the tomato with a red tongue (teasing). -Like an emoticon.
At the bottom of the pan, or jar (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, on the sides we shove more pepper (for amateurs), then celery again, etc. The top layer of celery.
Dissolve the salt in water and pour in the tomatoes. Put it under oppression. A 3 liter jar takes about 1.5 liters of brine.
When the tomatoes are overplayed, they stop bubbling, the brine becomes transparent - that's it, the pickles are ready. If you use them right away, you don't need to do anything else. And if you want to save, then drain the brine, boil and immediately pour the tomatoes. You can close it with a plastic lid or an iron one, roll it up. You need to do this immediately, after pouring it with boiling brine. It can be stored for a very long time, even 2 years.

The finished tomato is cut into pieces and poured with vegetable oil. You can and without oil, as you like.
Bon Appetit!

Winter salad

In this recipe, pickled green tomatoes.
5 kg green tomatoes
0.5 kg onion
1 kg red bell pepper
300 g celery
200 g parsley
2 pods of hot pepper
100 g garlic
250 ml sunflower oil
250 ml vinegar
salt
Cut everything to taste, season with salt, add oil and vinegar and leave in the refrigerator for a day.
Divide into jars and sterilize for 15 minutes.