8 SIMPLE recipes for green tomato salad 2022: classic delicious preparations for the winter

Unripe green tomatoes are not consumed raw, as their taste is far from a juicy sweet tomato. But sometimes you have to pick these vegetables before they ripen. There is no need to lament the lost harvest - after all, you can close the green tomato salad for the winter. Classic recipes are simple and tasty.

These preparations are essentially assorted vegetables, since they contain several ingredients. Its taste depends on the composition of the salad; a sour note will always be present - this is the natural taste of green tomatoes. But we will prepare them in such a way that you will definitely like them.

IMPORTANT:

jars with blanks are sterilized (if necessary) in a pan of water “up to the shoulders” (the distance from the base should be 1-2 cm). The time after the start of boiling is 15-30 minutes (depending on the size of the jar: 0.5-1 l).
As for the usual sterilization of jars, read on our website the 8 best ways to sterilize them along with their lids. It also describes a method of sterilization along with preparations in the oven.

"Real jam"

A tasty, vitamin-packed, juicy vegetable salad that is quick and easy to prepare. An excellent stand-alone snack and addition to meat dishes. It can be stored in a cool, dark place for up to a year - but, from experience, this preparation is eaten much faster.

Ingredients:

green tomatoes - 3 kg;
bell pepper - 5 pcs.;
carrots - 800 g;
onions - 4 large heads;
vegetable oil - 1 cup;
vinegar 9% - ¼ cup;
granulated sugar - 1 cup;
salt - 1 tbsp. l.

Note: for winter preparations with green tomatoes, you should use only regular salt, not iodized salt.

Step by step recipe:

We wash the vegetables, peel them, remove the stalks and damaged areas.
Cut the tomatoes into small slices.
Grate the carrots with long noodles on a Korean carrot grater.
Cut the onion into half rings, sweet pepper into long strips.
Place all the vegetables in a large bowl along with sugar and salt.
Add oil and vinegar and mix the mixture.
After 15 minutes, mix the chopped vegetables again.
Leave for 20 minutes.
Mix a third time and place in sterile liter jars.
Pour the remaining brine in the bowl evenly into the jars.
In a large saucepan, place a towel or piece of cloth on the bottom, place the jars, and fill with water.
We wait until it boils over moderate heat and sterilize for 30 minutes.
Remove from hot water, roll up with sterile lids and place upside down.
Jars with blanks stand wrapped in a blanket or blanket until they cool down.

In Korean

Korean cuisine is full of garlic and original mixtures of spices and herbs that improve the absorption of dense foods. These green tomatoes are delicious not only with fish and meat, but also with potatoes, different types of pasta and cereals. The product is stored in the basement or refrigerator for up to 1 year.

Compound:

green tomatoes - 1 kg;
sweet pepper - 3 pcs.;
garlic - 1 medium head;
chili pepper - 1 pod;
parsley and dill - medium bunch;
vegetable oil - 3 tbsp. l.;
vinegar 9% - 3 tbsp. l.;
salt - 1 tbsp. l.;
sugar - 2 tbsp. l.

IMPORTANT! If you want this salad to be not only tasty, but also beautiful, take red sweet peppers.

Step by step recipe:

Rinse the greens under running water and place on a napkin to drain.
Wash the tomatoes and both types of peppers, peel the garlic.
Cut the tomatoes into 8 slices each, chop the greens.
Cut the sweet pepper into strips, chili into rings, chop the garlic with a knife.
Pour oil and vinegar over the chopped mass in a bowl, add salt, add sugar, and stir.
Let it sit for about 1 hour.
Place in sterilized jars and cover with plastic lids (do not roll up).
Korean green tomato salad should sit in the refrigerator for at least 8 hours.

Korean green tomatoes with hot peppers

In this recipe you can use both green and brown tomatoes.

one kilogram of green tomatoes
sweet bell pepper 2-3 pcs.
sunflower or olive oil 50 ml
vinegar 9% 50 ml
7 cloves garlic
salt tablespoon
50 grams of sugar
dill and parsley, celery greens
red hot chili pepper 2

Finely chop the dill and parsley. Wash the tomatoes and cut them into small slices. Wash the sweet peppers, remove the core and seeds and cut into strips. Cut the hot peppers into small pieces.

Peel the garlic, chop it or grind it in a garlic press. Now all products should be mixed with salt, sugar, vinegar and sunflower or olive oil. Place into jars and cover with nylon lids.

Leave it in a warm place for a day, and then, when they settle, you need to tamp them down, spread out one jar a little at a time so that the jars are all full and the tomatoes are all in juice. But if there is still not enough juice, make a filling of 2 liters water, half a glass of salt, 1 glass of sugar and 250 grams of vinegar and add to your jars, then put them on sterilization. The same recipe can be used for ripe tomatoes, but sterilize less.

If you want to prepare these tomatoes for the winter, add a little more vinegar, 20 grams, than in the recipe. Place in jars so that the tomatoes are completely covered in juice. Sterilize liter jars 40 minutes after the water boils.

And our cooked glutton tomatoes can be placed in the refrigerator, covered with airtight lids. After a week, you can try. But I must assure you that these tomatoes do not withstand the allotted 7 days before they are ready. Starting from the third day, a path is trodden down to the refrigerator. Slam, slam the door... You say to yourself: “Well, just one more and I’m leaving.” But... The lock must be hung on the refrigerator! Big, very big!

Cobra

The salad got its name Cobra because of its pronounced spiciness. The high content of vitamin C, garlic and pepper makes the preparation a valuable preventative against colds. Good as a stand-alone dish. Stores for at least six months in cool and dark conditions.

Ingredients:

green tomatoes - 2.5 kg;
garlic - 3 medium heads;
hot pepper - 2 pods;
vinegar - 0.5 cups;
salt and sugar - 3 tbsp. l.

Remember: if you do not remove the seeds from the pepper pods, the salad will turn out spicier.

Step by step recipe:

Wash all vegetables. Divide the garlic into cloves and peel.
Cut the tomatoes into small slices.
Cut the pepper pods into slices (without seeds or with seeds - as desired).
Pass the garlic cloves through a press.
In a large bowl, mix chopped vegetables, add salt, sugar and vinegar.
Leave the mixture for 30 minutes to release the juice.
Place into sterilized jars.
Roll up with metal lids.

Donskoy

Contains many ingredients that are harmoniously combined to taste. This vegetable platter is suitable for holiday dinners and for every day. Thanks to pepper and vinegar, Donskoy salad can be stored for a long time. It is better to keep it in a pantry or cellar.

Compound:

green tomatoes - 0.5 kg;
onion - 2 pcs. medium size;
sweet pepper - 2 pcs.;
garlic - 2 large cloves;
hot pepper - 2 pods;
vegetable oil - 3 tbsp. l.;
sugar - 1 tbsp. l.;
vinegar 6% - 1 tbsp. l.;
salt - 0.5 tbsp. l.

Remember: if you don’t like the harsh sour taste, you can make this canned salad without vinegar, the acid of green tomatoes will be enough.

Step by step recipe:

Wash and peel the vegetables.
Cut the tomatoes into slices, remove the stem.
Cut the onion into half rings.
Cut the sweet pepper in half, then into strips.
Place the vegetables in a deep saucepan, add sugar, butter and salt, stir.
Leave for 30 minutes covered.
Put it on the stove over low heat.
Once it boils, cover with a lid, leaving a gap for steam to escape.
Simmer over low heat for 30 minutes.
Add hot peppers, cut into rings (without seeds), to the vegetable mixture and squeeze out the garlic.
Stir and simmer for 5 minutes.
Add vinegar, stir and cook for another 5 minutes.
Place the hot salad into sterilized jars and close.
Leave the jars wrapped for a day, then take them to a storage location.

Winter salad “Hunter”

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

Required grocery set:

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

I prepare hunting salad according to the following scheme:

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

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

Hunting

This preparation preserves the natural taste of vegetables and vitamins. You can open a jar of this salad both for a holiday and for everyday dishes of potatoes, spaghetti, oatmeal, and meat. Hunter's salad can be stored for at least a year.

Ingredients:

green tomatoes - 0.5 kg;
cucumbers—3 pcs. medium size;
white cabbage - 300 g;
sweet pepper - 1 pc.;
carrots - 1 pc.;
onion - 1 pc.;
garlic - 1 clove;
salt - to taste;
vinegar 9% - 1 tsp;
vegetable oil - 2 tbsp. l.

Note: if the salad is prepared with cucumbers with thick, hard skin, they must first be peeled.

Step by step recipe:

Wash and peel the vegetables.
Grate the carrots using a Korean carrot grater.
Cut the onion into half rings.
Cut the sweet pepper in half, peel out the middle and cut crosswise into strips.
Cut the tomatoes into large cubes.
Cut the cucumbers into strips.
Chop the cabbage coarsely.
Place chopped vegetables in a saucepan and add salt.
Squeeze the garlic through a press directly into the pan, add salt and stir.
Leave for 1 hour.
Place the pan over medium heat and cook until boiling.
Once it boils, pour in the vinegar and oil, stir and remove from the stove.
Place into sterile jars.
Place in a container with water and sterilize for 15 minutes after boiling.
Roll up with metal lids and leave wrapped until cool.
Take to a cool, dark place for storage.

Green tomato salad without sterilization

It has a spicy taste and appetizing aroma. This salad is prepared quickly and easily, since it is made without sterilization. It is served with cereals and potatoes, fish and meat. It is best to store it in the cellar, but you can also store it in the refrigerator.

Compound:

green tomatoes - 2 kg;
sweet pepper - 7 pcs.;
carrots - 2 pcs. medium size;
garlic - 1 medium head;
fresh parsley - a small bunch;
grape or apple vinegar - 4 tbsp. spoons;
salt - 2 tbsp. heaped spoons.

IMPORTANT! You can take regular table vinegar instead of fruit vinegar, but in smaller quantities - 2 tablespoons will be enough.

Step by step recipe:

Wash and peel the vegetables.
Remove the stems of the tomato.
Cut them into thin slices.
Pass the garlic through a press and add to the tomatoes along with salt and vinegar.
Leave for 20-25 minutes to release the juice.
Grate the carrots with long shavings (noodles).
Cut the pepper, peeled from the internal partitions, into strips.
Wash and chop the parsley.
Place sliced vegetables very tightly in layers of sterilized jars.
Pour the resulting brine over the salad, dividing it equally among all the jars.
Cover with plastic lids and place in the refrigerator or other cool place.
The salad will be ready in 3-4 days.

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It's time to make preparations for the winter and fill my cellar with jars of delicious tomatoes! I'll start with tomatoes in Korean | They are moderately spicy and very tasty | In addition, they are prepared and sterilized very quickly, which means that it will not take much time to prepare them, so there will be time left to knit a bag from new threads

In my notebook there are two Korean tomato recipes, choose any - they are all delicious | It’s better to prepare a couple of jars of each recipe and choose the one you like best in winter | But I assure you - they are all good

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Korean tomatoes with pepper

tomatoes 2 kg
carrots 4 pieces
bell peppers of different colors 5 pieces
table vinegar (9%) 100 ml
vegetable oil 100 ml
garlic 5 cloves
ground chili pepper 1 tbsp. spoon or 1 hot pepper
salt 2 tbsp. spoons
granulated sugar 100 grams
fresh parsley, dill, cilantro, horseradish root and leaf

Grind carrots, bell peppers and garlic using a blender or pass through a meat grinder. But you can also grate the carrots using a Korean carrot grater, I like it better this way. Add sugar, salt, ground chili pepper or peppercorns without seeds, vegetable oil, vinegar to the resulting mixture of vegetables and mix thoroughly, preferably until the sugar and salt are completely dissolved. Wash the greens thoroughly and then chop them very finely. We cut the tomatoes into quarters, but if your tomatoes are plum-shaped and small in size, then you can divide them with a knife into two equal parts.

At the bottom of the jar we cut the horseradish root and leaf, then put the tomato halves into pre-sterilized jars, lay out a layer of tomatoes cut side up, then a layer of ground vegetables, and then put in the greens. And so on until the ingredients run out.

Then we sterilize the jars of tomatoes for about 15 minutes (depending on the size of the jars). I always try the lid with my hand; if it gets very hot and it’s impossible to hold your hand, then all the vegetables are warmed up and you can roll up the lids; this method has never let me down.

We turn the rolled up jars upside down, wrap them up and leave them to stand for about five hours. Tomatoes following the same recipe can be left in the kitchen for a day, covered with nylon lids, and then put in the refrigerator and after 3-4 days they will be ready to eat. But they will not be stored for long.

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Korean tomatoes with horseradish

These tomatoes are also a very unusually tasty Korean pickle. Only in this case is it important to use green tomatoes.

green tomatoes - 5 kg
horseradish - 3 pcs.
carrots - 2 pcs.
bell pepper - 4 pcs.
garlic - 3 cloves
black pepper (peas)
Bay leaf
dill
sugar - 2 cups
salt - 150 g
vinegar - 150 ml
water - 5 l.

Grind the vegetables through a meat grinder. Wash the green tomatoes thoroughly and cut them carefully, not completely, as shown in the photo. The filling of carrots, horseradish and garlic must be placed inside the tomato. Place the finished tomatoes in jars and sterilize for about 15 minutes.

At the bottom of liter jars you need to put dill, bay leaf and black peppercorns. Carefully place the Korean stuffed tomatoes into jars.

Prepare the marinade : to do this, boil water, add sugar and salt. Bring the liquid to a boil and add vinegar. Pour the prepared marinade over the vegetables. Each jar must be sterilized within 5 minutes after boiling. After this time, roll up the lids of the jars, turn them upside down and cover them with a blanket. After the jars have cooled, you need to transfer them to a cool place.

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Korean green tomatoes with hot peppers

You can use both green and brown tomatoes in this recipe.

one kilogram of green tomatoes
sweet bell pepper 2-3 pcs.
sunflower or olive oil 50 ml
vinegar 9% 50 ml
7 cloves garlic
salt tablespoon
50 grams of sugar
dill and parsley, celery greens
red hot chili pepper 2

Finely chop the dill and parsley. Wash the tomatoes and cut them into small slices. Wash the sweet pepper, remove the core and seeds and cut into strips. Cut the spicy into small pieces.

Peel the garlic, chop it or grind it in a garlic press. Now all products should be mixed with salt, sugar, vinegar and sunflower or olive oil. Place into jars and cover with nylon lids.

Leave in a warm place for a day, and then, when they settle, you need to compact them, spread one jar among everyone a little so that the jars are all full and the tomatoes are all in juice. But if there is still not enough juice, make a filling of 2 liters of water, half a glass of salt, 1 glass of sugar and 250 grams of vinegar and add to your jars, then put them on sterilization. The same recipe can be used for ripe tomatoes, but less sterilization is required.

And our cooked glutton tomatoes can be placed in the refrigerator, covered with airtight lids. You can try it in a week. But I must assure you that these tomatoes do not last the required 7 days before they are ready. Starting from the third day, a path is trodden down to the refrigerator. Slam, slam the door... You say to yourself: “Well, just one more and I’m leaving.” But... The lock must be hung on the refrigerator! Big, very big!

Delicious tomatoes to you! Your Pepper!

Source Pepper perchinka63.ru

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===================================================== == Source: website oxbridge74.ru -

The simplest recipe

This salad is really simple, as it has a minimum of ingredients and the preparation technology is simple. It is good to eat it with shish kebab or other fried meat. It can be stored for quite a long time, at least 2 years.

Ingredients:

green tomatoes - 2 kg;
onion - 0.5 kg;
garlic - 2 medium heads;
salt - 2 tbsp. spoons;
sugar - ½ cup;
ground black pepper - to taste;
vinegar 9% - ½ cup;
vegetable oil - 250 ml.

Tip: this preparation can be supplemented with a small amount of carrots without changing other ingredients.

Step by step recipe:

Wash and clean all excess vegetables.
Cut the tomatoes into slices (small halves).
Also cut the onion into slices.
Chop the garlic cloves finely.
In an enamel bowl, mix vegetables with pepper and salt, leave for 6 hours, covered.
After 6 hours, add vinegar, oil and sugar.
Mix and place in sterilized jars.
Place the jarred salad in a pan of water.
Sterilize.
Roll up with metal lids.

MY FAVORITE RECIPES

Both adults and children love condensed milk. You can cook porridge and milk jelly on it, eat pancakes with condensed milk, and it is the binding basis for making a “quick” cake from dry biscuits. Condensed milk is a good way to prepare milk at home. Of course, you can buy the treasured jar with a blue label in the store. But you can try to cook condensed milk yourself.

How to cook condensed milk at home?

The recipe (from Irina Rasshivalova) is very simple. True, this will require a lot of time, but you will get a high-quality product, fresh and without any additives or preservatives.

So, how to cook homemade condensed milk? To prepare it we take

1.5-2 liters of whole milk, or better yet cream, and
1 kilogram of sugar.

We pour sugar into a basin that is used for making jam, pour a little water to moisten it, put it on the fire and cook the syrup. When the syrup boils for about five minutes, add milk. Reduce the heat to low and simmer the brew, stirring occasionally so as not to burn.

How long does it take to cook condensed milk? The answer is that it will take a long time to cook condensed milk at home. Only when the mass in the basin becomes thick and viscous is the condensed milk ready. If you don’t have time, you can cook homemade condensed milk in 2-3 steps.

If you want to prepare condensed milk for future use, pour it hot into sterilized jars, roll up the lids and place in a cool place.

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Some adjustments from Nikolay Tipatov (in my opinion and taste):

You can take less sugar. 3 to 1. For 3 liters of milk you can take 1 kg of sugar (possibly even less).
It's better to take milk. Milk and cream is a little worse. When heated, all the cream floats and creates a fairly rich foam. As a result, it then comes in clumps and you have to constantly stir them. In the photo steps below, homemade milk from a barrel was used. Milk was bought at the very end, when there was maximum cream in the milk.
Before adding milk to the syrup, it is better to warm it up. Because cold milk sharply cools the syrup and it “takes on a crust.” When preparing syrup, it makes sense to immediately heat the milk.
It makes sense to add hot milk to the syrup little by little. First, stir a small portion. Then little by little the rest.

Below are photo steps of the Homemade Condensed Milk recipe.

Homemade condensed milk, homemade condensed milk recipe, condensed milk at home Preparation of syrup for homemade condensed milk

Homemade condensed milk, recipe for homemade condensed milk, condensed milk at home Pour the heated milk into the syrup - first a small part, then gradually all the milk

Homemade condensed milk, homemade condensed milk recipe, condensed milk at home Stir constantly

Homemade condensed milk, homemade condensed milk recipe, homemade condensed milk

Homemade condensed milk, recipe for homemade condensed milk, condensed milk at home Simmer over low heat.

Homemade condensed milk, homemade condensed milk recipe, condensed milk at home If desired, homemade condensed milk can be brought to brown. This is homemade boiled condensed milk

Georgian green tomato salad

Georgian cuisine is famous for its spicy salads and appetizers. This recipe is loaded with herbs and seasonings and keeps the tomatoes crispy. The preparation can be eaten with any main courses or simply with pita bread or wheat bread.

Compound:

green tomatoes - 1 kg;
red tomatoes - 0.25 kg;
onions - 2 pcs.;
sweet pepper - 4 pcs.;
hot pepper - 1 pod;
vinegar 9% - 6 tbsp. l.;
vegetable oil - ½ cup;
fresh herbs - to taste;
bay leaf - 2 pcs.;
khmeli-suneli (dry seasoning) - ½ tsp;
coriander - 2 tsp;
oregano - ½ tsp;
salt - 1 tbsp. l. with top.

Remember: this salad can be eaten immediately after preparation.

Step by step recipe:

Wash and peel the vegetables.
Cut tomatoes (green and red) into semicircles 0.5 cm thick.
Cut the sweet pepper into thin strips, removing the core, and cut the hot pepper into thin rings (without seeds).
Cut the onion into half rings.
Finely chop fresh herbs.
Place all the vegetables in a basin or wide bowl.
Add spices, oil, salt and vinegar, stir.
Cover the Georgian salad with a lid so that you can put the weight on top.
The workpiece should stand under pressure for 2 days in a room at room temperature.
Place into jars, sterilize and seal with lids.

Delicious green tomato salad “Obzhorka”

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

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

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

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

Conservation consists of steps:

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

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