Fry green tomatoes and onions. Green tomato salad - the best snack recipes for every day and for the winter

Step 1: prepare the vegetables.

Rinse the vegetables, remove the stems and tops, if any. Cut out the stalk of the tomato, peel the seeds from the peppers, remove the peel from the carrots, and remove the peel from the onion.

After washing and peeling, take a medium grater (or Korean carrot grater) and grate the carrots on it. Cut the bell peppers into thin strips. Chop green tomatoes into thin slices. Cut the onion into feathers or half rings; if the onion is small in size, you can cut it into rings.

Step 2: mix vegetables.

Place tomatoes, carrots, bell peppers and onions in one container, add granulated sugar, salt, pour in vegetable oil and vinegar. Mix everything thoroughly.

Step 3: stew the green tomato salad.

Place the green tomato salad over medium heat and, stirring all the time, bring it to a boil. Then reduce the power slightly and continue to simmer the salad until the tomatoes begin to change color, that is, about 15-20 minutes. Don't forget to stir the vegetables often.
Important: While the green tomato salad is being prepared, you will have time to prepare the container; to do this, sterilize the glass jars and lids in any way convenient for you.

Step 4: prepare green tomato salad for the winter without sterilization.

You need to prepare green tomato salad immediately after cooking, as soon as you remove it from the heat. Immediately place the vegetables in clean glass jars, wrap the lids tightly and, wrapping them in a blanket or blanket, leave at room temperature overnight. Only after the contents of the jars have cooled can they be put away in a dark, cool place, the same place where you store other preparations for the winter.

Step 5: Serve the green tomato salad.

Green tomato salad is a great winter appetizer. Always by the way, whether for a festive table or an ordinary one. Serve it with meat, fish, boiled or baked potatoes, or just like that. All this will be very tasty. Such a bright and tasty salad will not leave anyone indifferent.
Bon appetit!

For spiciness, you can add finely chopped hot peppers, a couple of black peppercorns or a few cloves of garlic to this salad.

It is best to use refined vegetable oil for preparing this salad.

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

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

Green Tomato Salad Recipe – Finger-licking Good

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

Preparing ingredients for the salad:

Preparation:

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

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

A simple recipe for green tomato salad for the winter

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

Write down the ingredients:

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

Preparation:

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

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

Green tomato salad recipe without sterilization

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

Let's prepare the ingredients:

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

Preparation:

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

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

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

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

Without sterilization, salad is perfectly stored at room temperature!

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

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

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

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

Cleaning salad ingredients:

Preparation:

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

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

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

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

Korean green tomatoes - salad for the winter

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

For the cooking process we will need:

Preparation:

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

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

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

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

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

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

Green tomatoes for the winter – Danube salad

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

Ingredients:

Preparation:

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

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

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

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

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

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

We continue the topic of preparations for the winter. I got so carried away with the recipes that I couldn’t stop. Today we have a green tomato salad 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. You have to remove them from the branch while they are still green. And here are two alternatives: either let it ripen or prepare a delicious salad for the winter. I chose the second option - green tomato salad for the winter. Although, if you prefer red tomatoes and want green tomatoes to ripen at home, learn these little tricks.

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 the four methods. Select healthy tomatoes that are not damaged by mold, wash, dry and ripen for about 2 weeks. Green tomatoes should ripen in the dark and with little humidity.

If you don't have a lot of green tomatoes, you can put 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.
You can put green tomatoes in plastic bags. Just don’t forget to make a few holes in the bags first for air circulation. Again, you need to put a banana in each bag.
If you have a lot of unripe tomatoes, use a cardboard box. Cover the bottom of the box with newspapers, place tomatoes on top, again cover with a layer of newspapers and again with tomatoes. You can put a banana inside the box to speed up ripening.
You can also put tomatoes in paper bags for ripening.

Bananas, it turns out, emit ethylene gas, which is necessary for ripening. Only for this you need bananas in the process of ripening - yellow, and with green tips.

But maybe you still don’t rush to put green tomatoes in for ripening? I assure you that you can make very tasty salads for the winter from green tomatoes. I will introduce you to some recipes.

Green tomato salad for the winter - a recipe with photos that will lick your fingers

I can only say one thing about this recipe - after preparing this winter salad, you will definitely lick your fingers. I have been preparing it for about 15 years, as soon as green tomatoes appear. And this salad is one of the first to be eaten. I just wholeheartedly recommend you try it.

Ingredients:

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

Cut the tomatoes into cubes. In this salad, I like the vegetables to be chopped into small pieces.

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

2. Carrots can be grated to Korean carrots. or you can cut it into cubes. Cut the onion into cubes.

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

4. Place all vegetables in a deep saucepan and mix. You can leave it for a while so that the vegetables release 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 pan on the stove and bring to a boil.

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

Please note - we prepare the salad without adding vinegar.

8. At the end of cooking, put the salad into clean jars, cover with lids and sterilize in hot water. Roll up the lids tightly, turn over and leave until completely cool.

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 to the salad. It is very easy to remember the amount of ingredients - for 1.5 kg of green tomatoes there is 0.5 kg of other vegetables.

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 cup
sugar - 1 tbsp. l.
salt - 1 tbsp. l. (I use minimal salt, but adjust to taste)

Chop the vegetables. Again, I repeat - you can cut it as you please, the shape doesn’t matter. But in this recipe we cut green tomatoes, onions and bell peppers into half rings, and grate the carrots on a coarse grater.

2. Red tomatoes need to be ground to a porridge state. You can grate it, or you can put it through a meat grinder, or it’s even more convenient to grind it using a blender. Choose the method yourself.

3. Place all the 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 under the lid. 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 without vinegar, it is advisable to sterilize the jars with the finished salad in boiling water. Be sure to boil the jar lids for a few minutes. After you cover the salad with lids, turn the jars upside down.

Green tomato salad without sterilization - a recipe for the winter

Preparations for the winter can be preserved without sterilizing the preparations themselves. To do this, you just need to pre-sterilize the jars and lids. But this method is only suitable for preparations that we heat treat, that is, cook or stew. How to sterilize jars and almost everything.

But we have a salad recipe with fresh vegetables, which means that for long-term storage, salad jars must be sterilized. Or simply 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

We cut all the ingredients: divide the tomatoes into 4 parts, cut the pepper into strips, finely chop the garlic. Chop the greens. Place in a saucepan, add salt, sugar and vinegar. You can adjust the amount of vinegar at your discretion.

2. Mix all this beauty well and leave to marinate at room temperature for 24 hours. During this time, the vegetables will release juice and become softer.

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

It is advisable to store such preparations 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 preparation for an additional 20 minutes.

Delicious salad of green tomatoes for the winter with garlic

A simple and nutritious salad that uses only green tomatoes and garlic. And if you have unripe tomatoes left at the dacha, 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

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

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

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

4. Place the juicy salad in clean jars and sterilize for 15-20 minutes. And if you don’t want to preserve, then simply cover the preparations with plastic lids as in the previous recipe.

Delicious green tomato salad for the winter in Georgian style - video

I liked this salad for its beauty. I’ll be honest: I haven’t prepared it myself, but I think you’ll like it too.

I hope that I still have time before the end of seasonal preparations and that you will want to prepare 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 happily treat them to these delicious salads, and they don’t believe that all these are from those tomatoes that they wanted to throw away.

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

Today I offer excellent recipes for preparations - green tomato salad for the winter.

Summer residents are always faced with the question of what to do with those tomatoes that sometimes simply fall off the bush before they are ripe? This is especially true in the fall, when they simply do not have time to ripen.

Today I will try to tell you in detail how to prepare delicious salads from green tomatoes; they turn out no worse than from other vegetables prepared for the winter.

Tomatoes, despite the fact that they are green and unripe, contain many vitamins, micro and macroelements, so they are not only tasty, but also healthy.

So, prepare as much as possible and enjoy the taste of summer on cold winter days.

Recipe for green tomato salad for the winter, without sterilization

Ingredients:

green tomatoes - 2 kg.
carrots - 1 kg.
onion - 1 kg.
garlic - 2 heads
green dill - 100 gr.
parsley - 100 gr.
red pepper - 1/2 tsp.
vegetable oil - 150 ml.
vinegar 9% - 100 ml.
sugar - 5 tbsp. l.
salt - 2.5 tbsp. l.
water - 150 ml.

Preparation:

Wash tomatoes, slices

Grate the peeled carrots on a Korean grater or put them through a food processor.

Finely chop the greens and garlic

Cut the onion into half rings, you can cut it however you like

Combine all vegetables in a large bowl

Pour out salt, sugar, pour in water. Add oil

Place the vegetables on the fire and simmer for 30 minutes.

Add pepper, pour in vinegar, then let simmer for another 3 minutes.

Place the finished salad, preferably in sterilized 1 liter jars, 0.5 ml or 0.75 ml can be used

Immediately close with tightly sterilized lids.

Turn the jars over and leave until completely cool.

Tomato salad with garlic

Necessary:

green tomatoes - 3.6 kg.
vegetable oil – 0.5 tbsp.
sugar – 0.5 tbsp.
salt – 0.5 tbsp.
vinegar 9% - 0.5 tbsp.
chopped garlic – 0.5 tbsp.

Preparation:

Wash the tomatoes and cut them into slices
Pour out the oil
Add salt and sugar
Add vinegar
Add finely grated garlic
Mix thoroughly with your hands, leave to brew for 3 hours, stirring every 20 minutes
The finished salad can be arranged in two ways
In sterile 1 liter jars, cover with sterile lids, place in a pan of boiling water and sterilize for 15 minutes, roll up the lids
Place in sterile 1 L jars, screw on the lids tightly and store in the refrigerator.

Korean winter salad

You will need:

green tomatoes - 2.5 kg.
7 sweet peppers
1 hot pepper
0.5 tbsp. garlic
1 onion
50 gr. salt
125 gr. Sahara
250 ml. vegetable oil
150 ml. vinegar 9%

Preparation:

Pour oil into a large saucepan

Add salt and sugar

Cut the tomatoes into slices into the pan, removing the stems

Cut the pepper in half, remove the seeds, cut into strips

Cut the onion into thin quarters

Pass the hot pepper through a meat grinder, garlic through a press

Pour in vinegar, stir, put on fire. Boil for 10 minutes from the start of boiling

Place the finished salad in sterilized jars and cover with sterilized lids.

Tomato snack with tomato paste

We will need:

2 kg. green tomatoes
1 kg. carrots
500 gr. Luke
250 ml. tomato paste
3 tbsp. l. Sahara
1 tbsp. l. salt
1 pinch black peppercorns
100 ml. vegetable oil
2 tbsp. l. vinegar 9%

Preparation:

Wash the tomatoes, cut into thin strips
Cut the onion lengthwise into thin strips
Peel the carrots, cut first into circles, then into thin strips
Mix together pasta, butter, sugar, salt, peppercorns, vinegar until smooth.
Add the filling to the vegetables, mix thoroughly, let stand for 2 hours
Place vegetables in a saucepan and put on fire
Cover with a lid, bring to a boil and simmer for 20 minutes
Place the finished salad in sterilized jars and close tightly with sterilized lids.
Turn the jars over and leave until completely cool.

Winter salad “Hunter” with cabbage

Ingredients:

200 gr. green tomatoes
200 gr. cucumbers
300 gr. cabbage
200 gr. bell pepper
100 gr. carrots
1 onion
1 clove of garlic
sprig of parsley
sprig of dill
1/2 tbsp. l. vinegar (per 1 liter - 8-10 ml)
2 tbsp. l. vegetable oil

Preparation:

Peel the carrots, cut into medium strips
Finely chop the onion
Remove seeds from peppers and cut into medium cubes
Cut tomatoes into medium cubes
Peel the cucumbers and cut into large strips
Finely chop the cabbage
Add chopped garlic. Add salt so that the salad is slightly salty, leave for 1 hour
Place on the fire, heat through without boiling
At the end of heating, add vinegar and oil
Place the salad in sterilized jars and cover with sterilized lids.
Immerse jars in hot water, sterilize 500 ml - 12 minutes, 1 liter - 15 minutes
Roll up the jars, turn them over, wrap them in a warm cloth and leave until completely cool.

Recipe for green tomato appetizer with rice

Necessary:

1 tbsp. rice
2 kg green tomatoes
500 gr. carrots
500 gr. Luke
500 gr. sweet pepper
50 gr. salt
100 gr. Sahara
Vegetable oil 0.5 tbsp.

Preparation:

Soak rice in cold water for 2 hours
Slice tomatoes
Remove seeds from peppers and cut into slices
Peel the carrots and then grate them on a coarse grater
Cut the onion into rings
Mix rice with vegetables, add salt, sugar, butter
Place on the fire and cook for 40 minutes until the rice is done
Place the snack in sterilized jars and cover with sterilized lids

Tomato salad for the winter in Georgian style

Ingredients:

Green tomatoes - 1 kg.
onion - 300 gr.
red bell pepper - 300 gr. (peeled from stalk and seeds)
garlic - 50 gr.
hot pepper - ½ - 1 pc.
hops - suneli - 1 tsp.
utskho - suneli - 1 tsp.
cilantro - bunch
9% vinegar - 50 ml.
sunflower oil - 100 ml.
salt 1.5 tbsp. l.

Preparation:

The output is approximately 2 liters of salad.

Wash all vegetables well and dry
First cut the tomatoes into two halves, and then cut into thin slices
Place in a large bowl, maybe a pan, add a tablespoon of salt, mix, leave for a while so that they salt and release juice
Grind the remaining vegetables - onion into half rings, cut the pepper lengthwise into strips, finely chop the garlic, cilantro
Drain the juice from the tomatoes, squeeze them slightly, but do not crush them, add the rest of the vegetables
Add spices and seasonings, 0.5 tablespoon of salt and mix
We crush the salad, put a plate of smaller diameter on top, bottom up and put pressure (you can use a half-liter jar of water)
Leave in a warm place for a day, then put in sterilized jars3 and set to pasteurize for 15 minutes.
Close with lids, cool and put in a cool place.

By the way, this salad can be put into jars, put in the refrigerator, and after a couple of hours you can already eat

Salad “Colors of Autumn”

This recipe indicates the weight of peeled vegetables, yielding 5 kg of salad

Ingredients:

Green tomatoes - 2 kg.
Onion - 1 kg.
Salt - 2 tbsp. l.
Sugar - 4 tbsp. l.
Vegetable oil - 250 ml.
Sweet bell pepper - 1 kg.
Carrots - 0.5 kg.
Vinegar 9% - tbsp. l.
Water – 0.5 l.

Preparation:

We prepare washed and peeled vegetables - cut the pepper into strips, grate the carrots on a coarse grater, cut the onion into half rings, cut the tomatoes in half, and then cut into slices

Pour sunflower oil into a pan and heat it up

Add the onion to the heated oil and sauté over low heat until translucent.

Place the vegetables in the pan, stir, cover with a lid.

Bring to a boil over medium heat, reduce heat and simmer for 5 minutes.

Add salt, sugar, water, bring to a boil, cook for 10 minutes

Add vinegar and cook for another 2 minutes

Place the salad in pre-sterilized jars and roll them up

Turn upside down and leave until completely cool.

We put it in the cellar for storage

Video recipe for salad prepared in a slow cooker

For those who haven’t tried it yet, be sure to try making green tomato salads for the winter, and I’m sure you’ll certainly like them. I wish you to enjoy such delicious and healthy salads.

Write your reviews in the comments, share recipes with friends

Green tomatoes are not at all an offensive fiasco in the cold summer, but a real godsend for those who love to prepare various salads for the winter. Green tomato salads for the winter have long won well-deserved fame in our families. If you have not prepared such salads before, our recipes and tips will help you prepare delicious green tomato salads for the winter.

In order to prepare green tomato salads for the winter, you will need a standard set of accessories, vegetables (and, of course, green tomatoes!), several recipes and a little patience. For cooking salads, a wide pan or basin is best suited, copper is better, but aluminum will also do. Enameled dishes are not suitable for cooking salads; they burn offensively to the bottom, spoiling the taste and aroma of the dish.

If the recipe involves sterilizing jars of salad, you will need a wide saucepan with a towel on the bottom to prevent the jars from bursting when heated.

For preparing salads, you need to use regular rock salt. Not “Extra”, not iodized, the simplest salt. Otherwise, you risk losing all your workpieces.

It's all about the recipes. There are many of them, so our site has selected the most delicious and uncomplicated ones.

Salad with green tomatoes “Danube”

Ingredients:
1 kg green tomatoes,
1 kg sweet pepper,
1.4 kg cucumbers,
500 g onions,
1 hot pepper,
2 tbsp. salt,
5 tbsp. Sahara,
200 ml vegetable oil,
50 ml 9% vinegar.

Preparation:
Prepare and cut the vegetables: tomatoes into slices, cucumbers into half circles or quarter circles, pepper into strips, hot pepper into small cubes, onion into half rings. Place all the vegetables in a saucepan, add salt and sugar, add vegetable oil and vinegar, stir and place on low heat. Stirring constantly, bring to a boil and cook for 5 minutes. Place the hot salad in sterilized jars and roll up. Turn it over onto a blanket, wrap it well and let it cool for 1-2 days.

Sweet and sour salad of green tomatoes, carrots and onions

Ingredients:
3 kg green tomatoes,
1 kg carrots,
1 kg of onion,
1 stack vegetable oil,
½ cup water,
2 tbsp. salt,
1 stack Sahara,
½ cup 6% vinegar.

Preparation:
Cut the tomatoes into slices, grate the carrots on a coarse grater, cut the onion into half rings. Place all the vegetables in a bowl for cooking salads, add salt, sugar, water and vegetable oil, mix and leave for 2-2.5 hours so that the vegetable mixture releases juice. Stir a couple of times. Then place the bowl with the salad on the fire, bring to a boil and simmer over low heat for 25 minutes. Place the hot salad in sterilized jars, roll it up, turn it over and wrap it until it cools completely.

There is an opinion that sterilized products are stored much better. If you do not have the opportunity to load all your green tomato salads into cool cellars for the winter, it is better to use the following recipe.

Green tomato salad without vinegar (with sterilization)

Ingredients:
2 kg green tomatoes,
500 g carrots,
500 g onions,
500 g sweet pepper (preferably multi-colored),
2 heads of garlic,
1 bunch of greens,
1 stack vegetable oil,
½ cup Sahara,
3 tbsp. salt.

Preparation:
Cut the tomatoes into circles, sweet peppers and onions into half rings, chop the carrots into thin circles. Finely chop the garlic with a knife and chop the greens. Place all the vegetables and herbs in a bowl, mix and leave for 6-7 hours. Add salt and sugar. Separately, heat the vegetable oil and pour it into the bowl with the vegetables. Mix thoroughly and place in sterilized jars. Cover the jars with boiled lids, place in a wide saucepan, fill with boiling water up to the hangers and put on fire. Sterilize from the moment of boiling for 15 minutes. When the time is up, roll up the jars, turn them over, wrap them and leave until cool.

Salad "Bright"

Ingredients:
2 kg green tomatoes,
1 kg of sweet multi-colored peppers,
1 kg carrots,
1 kg of onion,
500 ml water,
250 ml 9% vinegar,
250 ml vegetable oil,
160 g sugar,
3 tbsp. salt.

Preparation:
Wash, peel and cut all the vegetables: tomatoes into slices, sweet peppers into strips, onions into half rings, grate the carrots on a coarse grater. Combine water, oil, salt and sugar in a saucepan to cook salad. Place on the fire, bring to a boil and add vegetables to the pan. Stir, bring to a boil, cover with a lid, reduce heat and simmer for 10 minutes. After time, add vinegar, mix well and place hot in sterilized jars. Immediately roll up, turn over and wrap until completely cool.

We also have recipes for fiery salads that will appeal to all thrill-seekers. The seeds from hot peppers can be left in place to add more bitterness and spiciness to your preparation.

Spicy salad of green tomatoes, garlic and hot peppers

Ingredients:
2-2.5 kg of green tomatoes,
3 large heads of garlic,
2-3 chili peppers,
100 ml table vinegar,
3 tbsp. salt,
3 tbsp. Sahara.

Preparation:
Cut the tomatoes into small slices, pepper into slices, you don’t have to remove the seeds, this will make the appetizer even spicier. Pass the garlic through a press. Combine all ingredients and leave for 30-40 minutes to form juice. Stir, place in sterilized jars so that there is enough juice in each (place in 2-3 jars at once). Roll up the boiled lids. The workpiece should be stored in a cool place.

Green tomato caviar

Ingredients:
3 kg green tomatoes,
1 kg carrots,
500 g onions,
5-7 pods of sweet pepper,
3 pods of hot pepper (to taste),
250 ml vegetable oil,
150 ml mayonnaise,
150 g sugar,
2 tbsp. salt,
2 tsp ground black pepper,
3 tbsp. 70% vinegar.

Preparation:
Pass all vegetables through a meat grinder or chop in a food processor or blender. You don't have to remove the seeds from hot peppers. Add salt and sugar to the mixture, stir and put on fire. Bring to a boil, reduce heat and simmer for about an hour. Stir occasionally to prevent burning. When the time is up, add ground pepper, mayonnaise, vegetable oil and vinegar to the vegetable mass, stir and simmer for another 15 minutes. Place in sterilized jars, roll up, turn over, wrap.

And finally - interesting recipe salad that combines autumn vegetables and apples.

Salad with green tomatoes “Autumn greetings”

Ingredients:
500 g green tomatoes,
1 kg cucumbers,
500 g apples,
500 g zucchini,
200 g garlic,
100 ml vegetable oil,
50 g sugar,
40 g salt,
100 ml apple cider vinegar.

Preparation:
Cut tomatoes, cucumbers and zucchini into slices or quarters. Cut the apples into slices. Chop the garlic with a knife. Combine all the ingredients in a saucepan for cooking salad, stir and put on fire. Bring, stirring, to a boil, cook for 10 minutes and place in sterilized jars. Roll it up, turn it over, wrap it up.

Try making our green tomato salads for the winter, you definitely won’t regret it!

Happy preparations!

Larisa Shuftaykina