Brown tomato salad for the winter recipes

A recipe for a salad of brown tomatoes for the winter without sterilization, very tasty, finger-licking, is the best find for those housewives whose harvest, due to climatic conditions, did not have time to ripen. Brown tomatoes are especially popular in cold regions with early frosts. But even in the warm part of our country, such ingredients for preservation are in great demand. Unripe tomatoes have a characteristic sourness, tart aroma and an optimally dense structure, which allows the vegetables not to lose their shape during heat treatment. In addition, the ready-made vegetable salad in a jar turns out to be surprisingly tasty, absolutely versatile and truly presentable.

Necessary ingredients for preparing tomato salad for the winter without sterilization:

brown tomatoes - 2.5 kg;
sweet pepper - 1 kg;
carrots - 1 kg;
onions - 1 kg;
drinking water - 500 ml;
refined oil - 250 ml;
granulated sugar - 140 g;
rock salt - 2 tbsp;
table vinegar - 200 ml.

Step-by-step recipe with photos of tomato salad in jars for the winter

First, prepare the green tomatoes. Wash 2.5-3 kg of unripe tomatoes in cold water, cut off the attachment points of the stalk and cut the fruit into slices.

Rinse the sweet bell peppers, remove the tails and cores with seeds. Cut the pulp of the peppers into strips.

Remove the fresh onions from the husks and coarsely chop them into half rings. This will allow the onion to soften during cooking without losing its shape.

Peel the young carrots from the outer skin and chop them on a Korean salad grater.

Boil half a liter of clean drinking water in a deep enamel bowl or saucepan. Dissolve granulated sugar and salt in boiling liquid. Send vegetable oil there too.

Carefully lower all the vegetables into the bubbling tomato and pepper salad dressing. Stir the contents of the vessel and leave until it boils. Simmer the tomato preparation for at least 15 minutes over low heat under the lid.

After a quarter of an hour, pour the required amount of vinegar into the salad and keep the pan on the fire for another 3-5 minutes. Stir the vegetable mixture thoroughly before turning off the burner.

Fill dry sterile jars to the top with hot brown tomato salad. Roll up winter snacks under metal lids using a mechanical or automatic key.

Store canned tomatoes with peppers, onions and carrots in any dry, dark corner. Serve the preparation as an appetizer, a cold (or warm) salad, or a light side dish for meat or fish.

Green tomato salad for the winter - 6 step-by-step recipes

Video - recipe for “Favorite” salad with tomatoes and cucumbers, without sterilization

In this recipe, sterilization of the snack is also not required, but in addition to tomatoes, it also contains cucumbers, which makes the taste of the preparation more rich and varied.

We carefully move on to viewing and quickly begin preparing the proposed delicacies for the winter.

So you have looked at the original and simple recipes for tomato salads for the winter. I hope you cook something and try it. I wish you success in completing your preparations. Wonderful storage and wonderful use. Let everything be a success for you, their tomato salads evoke only tenderness and admiration! Do not be ill! Eat more vitamins both in summer and winter! May you always be in a super mood!

A very tasty salad of brown tomatoes. Recipe with photo

This salad can be stored well in the refrigerator for 2-3 days. This makes its taste even richer, but it’s unlikely to last that long.

Ingredients:

500 grams of brown tomatoes
1 tbsp. spoon of vegetable oil
1 tbsp. spoon of apple cider vinegar (I used 3%)
1 tbsp. spoon of sugar
0.5 teaspoon salt
2 cloves garlic
Parsley

Sweet bell pepper, optional (but you can do without it)

Step-by-step and step-by-step cooking process with photos:

I had tomatoes stored in my room, and they turned from green to brown, so I decided to make a delicious salad from them. Now, you can still buy brown and even green tomatoes at the market.

Rules for storing brown pickled tomatoes

Storing pickled brown tomatoes has a large number of nuances that you need to familiarize yourself with before sending the finished preserve to a dark, cold place. Special conditions for storing pickled tomatoes are a poorly lit room with a humidity of at least 75% and a temperature of 0 to 20 degrees for sterilized preserves and from 0 to 2 degrees for unsterilized ones.

Living in a private home usually always provides an ideal place to store supplies for the winter. This could be a cellar, pantry or even a garage. In the apartment, you can place the finished products in the pantry, or, in extreme cases, take them out on the balcony.

Canned products are always unpredictable, so after opening the jar you should check the quality of the taste and color of the pickled product. The shelf life, which guarantees the absence of the formation of a bacterial environment, is 1 year. In the second year, before use, you need to make sure the pickled product is fresh.

Green tomatoes stuffed with parsley and garlic video recipe

Tomatoes contain many beneficial substances, both raw and processed. Delicious sauces are prepared from tomatoes, added to soups, pasta and other dishes, and tomato salads can also be preserved for the winter, recipes for which we offer you. It is very convenient to stock up on such tasty preparations during the vegetable harvest season, so that you can then eat them throughout the year.

To make the dish tasty and healthy, it is important to choose high-quality tomatoes. First of all, the fruits must be ripe. When a tomato is ripe, it falls off the branch on its own, so it is better to buy tomatoes without a stalk . The color of the fruit should be rich and uniform, without greenish spots. Taste and aroma largely depend on the variety.

A tomato with a rich taste, as a rule, also has a stronger characteristic tomato smell. If the fruit is elastic, but not hard and there is a trace left on it when pressed with a finger, this indicates a large amount of nitrates. It is better to refrain from such a purchase.

Also, avoid purchasing tomatoes with noticeable gray or black spots, white spots, cracks or rot.

Canning vegetables must follow all the rules. This is important not only for making the salad tasty, but also for the safety of consuming the finished product. Poor quality products can cause a dangerous disease - botulism. To avoid risks, you must adhere to the recommendations regarding heat treatment of vegetables indicated in the recipes. You also need to thoroughly wash and sterilize the jars and lids that are used to preserve the prepared dish (you can read more about this here).

Winter salad of brown tomatoes

When cold weather sets in, and there are still unripe tomatoes in the garden, the question arises - how to cook something tasty from them. It is not recommended to consume such fruits fresh, since they contain solanine, but when canned, unripe tomatoes lose their harmful properties, and the salad they make is to die for.

Cooking time: 1.5-2 hours Number of servings/volume: 4-4.5 l

Ingredients:

brown or green tomato (5 kg);
bell pepper (7-8 pcs.);
hot pepper (2 pcs.);
garlic (2 heads);
dill (1 bunch);
water (2 l);
table vinegar, 9% (70-100 ml);
sugar (200 g);
rock salt (100 g);
bay leaf (1 piece per liter jar);
peppercorns (4-5 pieces per liter jar).

Preparation:

Wash the tomatoes, remove the stems, cut into 4-6 pieces.
Wash the bell pepper, remove seeds, and chop finely.
Wash the hot peppers, trim off the tails and chop finely.
Peel the garlic and pass through a press.
Wash the dill and dry with a napkin. Grind.
Mix peppers, garlic and dill in a deep container.
Place bay leaves and peppercorns at the bottom of sterilized jars.
Layer the tomato slices, alternating them with a mixture of peppers, garlic and dill.
Boil water in a saucepan. Add salt, sugar and vinegar. Stir until the spices are completely dissolved.
Pour marinade into jars of tomatoes and cover with lids.
Place a towel or piece of cloth on the bottom of the pan. Place the jars. Pour hot water into the pan up to the level of the hangers of the jars. Put on fire. Sterilize for 20 minutes.
Remove from heat and remove jars from pan. Roll up. Turn it upside down, wrap it in a blanket and leave it for a day.

Brown tomatoes marinated for the winter with horseradish and celery

Harvesting brown tomatoes for the winter does not foreshadow a serious, labor-intensive process with a number of preparation stages. Pickling brown tomatoes is a simple and quick recipe, which ultimately guarantees a tasty and aromatic dish.

4 kg of tomatoes;
1 head of garlic;
3 onions;
1 liter of water;
60 ml vinegar;
2 carrots;
1 bunch of celery;
60 g sugar;
4 things. bay leaf;
40 g salt;
black pepper according to taste preference.

Boil water with sugar and salt, let cool slightly.
Peel the onions and carrots, cut into rings, separate the garlic.
Place the tomatoes in a clean jar, and top with the rest of the vegetables, herbs and spices.
Pour the pre-prepared marinade over the entire contents, close and leave to cool.

Korean tomato salad for the winter

It’s hard to say which Korean salad recipe is the most delicious, but this one is definitely one of them. During the cold season, such a snack will give you a pleasant feeling of warmth due to its sharp taste.

Preparation time: 1 hour Number of servings/volume: 1 l

Ingredients:

tomato (1 kg);
bell pepper (2 pcs.);
carrots (2 pcs.);
garlic (4 cloves);
dill/parsley/cilantro/other fresh herbs (1 bunch);
vegetable oil (100 ml);
table vinegar, 9% (20-30 ml);
sugar (1.5 tbsp);
rock salt (1 tbsp).

Preparation:

Wash the tomatoes, remove the stems. Cut into quarters.
Wash and peel the peppers. Cut into strips.
Wash the carrots, peel them, grate them using a Korean carrot grater or a coarse grater.
Peel the garlic and pass through a press.
Wash the greens, dry with a napkin, and chop.
Mix the prepared ingredients in a deep container. Add vinegar, salt and sugar. Mix again. Divide the salad into jars.
Place a towel or piece of cloth on the bottom of the pan. Place the jars of lettuce in the pan. Pour water so that it reaches the hangers of the jars. Place on fire and sterilize for 15 minutes after the water boils.
Get out the cans. Roll up. Turn upside down. Wrap in a blanket and leave for a day.

Salad with tomatoes, cucumbers and onions without sterilization

This is a simple recipe. However, the dish turns out to be very tasty. Be sure to try it, anyone can do it!

Required:

Tomatoes – 2 kg
Cucumbers – 2 kg
Onion – 700 g
Vegetable oil – 0.5 tbsp
Vinegar 9% - 0.5 tbsp
Sugar – 2 tbsp. l
Salt – 1.5 tbsp. l
Peppercorns, bay leaf - optional

Execution sequence:

Rinse the jars thoroughly in advance and send them for sterilization. Pour boiling water over the lids for 10 minutes.

Wash tomatoes and cucumbers and dry. Chop the tomatoes into slices using a knife, cucumbers into semicircles. Cut the onion into half rings. Place all prepared vegetables, namely tomatoes, cucumbers and onions, in layers in jars, adding peppercorns and bay leaves.

Pour vegetable oil over the top of the contents in the jars. Boil water, fill jars with vegetables with boiling water, cover with lids, leave for 10 minutes. Then pour the liquid from them back into the pan and boil it again.

Pour boiling water again into all containers, adding salt, sugar and vinegar. Roll up immediately. Turn the jars upside down and cover with a blanket until completely cool. Then move it to the cellar for storage! Have a delicious winter everyone!

Spicy tomato salad for the winter

This is a very simple recipe for preparing food for the winter, which tastes amazing. If you prefer dishes that are not too spicy, you can add less chili pepper.

Cooking time: 1 hour Number of servings/volume: 1.5 l

Ingredients:

tomato (2 kg);
bell pepper (500 g);
chili pepper (3 pcs.);
sugar (1 tbsp);
rock salt (1.5 tbsp);
ground paprika (1 tsp).

Preparation:

Wash the tomatoes, select the ripest ones (1 kg).
Cut ripe tomatoes into halves. Place in a blender bowl and blend until pureed. Squeeze through a colander to remove any remaining skin and seeds.
Wash bell peppers and remove seeds.
Wash the chili peppers and trim the tails.
Place bell peppers and chili peppers in blender bowl. Beat until smooth.
Mix pepper with tomato puree.
Place the vegetable puree in a saucepan, add salt, sugar and paprika. Put on fire, bring to a boil, cook for 5 minutes.
Sterilize jars and lids.
Place the remaining tomatoes in boiling water for 30 seconds, then transfer to cold water and remove the skins. Cut the tomatoes into quarters, trimming off the tough spots at the base of the stem. Place the tomatoes in jars so that they occupy 3/4 of the volume.
Pour vegetable puree into the jars of tomatoes and cover loosely.
Place a towel or piece of cloth on the bottom of the pan. Place the cans of tomatoes in a saucepan, pour hot water up to the hangers. Place on fire and sterilize for 15 minutes after the water boils.
Get out the cans. Roll up. Turn upside down. Wrap in a blanket and leave for a day.

The lecho is ready for the winter!

Recipes

When a housewife finds a new recipe, she first of all asks herself whether anyone has tried it. In our review, we will consider only proven recipes with which experienced housewives prepare brown tomatoes for the winter.

Brown tomatoes marinated with garlic

A very popular recipe. Tomatoes like those in the photo are suitable for pickling.

For the marinade you will need:

1.5 liters of water;
2.5 tbsp. l. salt;
12 tbsp. l. Sahara;
15th century l. vinegar (9%).

Place in glass jars:

bay leaf (1 piece per jar);
greens (parsley, dill umbrellas);
dense brown tomatoes, with a piece of garlic clove inserted into the cut near the stalk.

How to cook:

Pour boiling water over the prepared jars, wait half an hour and drain.
Pour boiling water over it a second time. After cooling (20-30 minutes will pass), drain the water and prepare a marinade based on it.
Pour the marinade over the tomatoes a third time and roll up with metal lids. Turn over and wrap until cool.

Note : To make the jar more beautiful, you can insert another piece of red bell pepper into the cut of the tomato, in addition to the garlic.

With peppers

There are many admiring reviews for the recipe for marinated tomatoes and peppers.

Delicious recipe! Eve and apple pictures

Ingredients:

1.5 kg brown tomatoes of small diameter;
2 pcs. sweet bell pepper;
4 tbsp. l. Sahara;
3 tsp. coarse rock salt;
1-1.2 liters of water;
100 g vinegar (6%).

How to cook:

Wash tomatoes and peppers.
Place whole tomatoes in jars and cut peppers into strips about 3 cm wide.
Pour boiling water over it twice and drain.
Pour boiling marinade over the mixture for the third time.
Roll up the lids, turn over, cover until completely cooled.

Recipe with horseradish and celery

To prepare brown tomatoes for the winter with horseradish, you will need:

1.5 kg of brown tomatoes;
40 g horseradish root;
20 g celery leaves;
1 liter of water;
1 cup of sugar;
50 g salt;
130 g vinegar (9%).

How to marinate:

Wash the horseradish root, peel it, cut it into slices or cubes.
Wash the celery greens and cut into 1-2 cm pieces.
Wash the brown tomatoes and place them in sterile jars, alternating with horseradish and celery.
Cook the marinade from water, sugar, salt and vinegar.
Fill jars of tomatoes with marinade and cover with a sealing lid.
Sterilize jars up to the neck in a saucepan with water. The sterilization time for a one and a half liter jar is 30 minutes.
Roll up, turn the lid down and cover with a fur coat until completely cooled.

Important ! It is better to store pickled tomatoes in a cool place.

Recipe for brown tomato salad for the winter

A tried and tested recipe for a delicious winter salad. Use:

3 kg of brown or green tomatoes;
1.5 kg of onions and carrots;
100 g salt;
300 g vegetable oil (refined, deodorized);
300 g sugar;
100 g vinegar (9%);
10 grains each of allspice and black peppercorns.

How to cook:

Wash the tomatoes and cut into half rings (if the fruits are small, into rings).
Peel and chop the onions and carrots (also into rings or half rings).
Mix the vegetables, add salt and leave for 10-12 hours.
Drain off the released juice (it will be about 1-1.5 liters).
Cook the marinade from oil, sugar, vinegar and spices. After the marinade boils, add it to the chopped vegetable mass.
Cook over low heat for 20-30 minutes.
Place into sterile jars, roll up the lids, turn over and wrap until cool.

Reference . The yield of the finished salad from the given amount of vegetables is 3 liters.

Pickled tomatoes in a saucepan

Brown tomatoes can be fermented for the winter without any sterilization. This method is suitable for those who do not like canning.

For a three-liter jar take:

1.5 kg of brown or green tomatoes;
2-3 pcs. blackcurrant and cherry leaves;
5 cloves of garlic;
40 g parsley;
3 dill umbrellas;
60 g coarse rock salt;
1.1 liters of water.

How to cook:

Rinse tomatoes and herbs under running water and place, alternating, in a wide saucepan.
Make a brine. To do this, you will need to dissolve salt in water.
Fill the pan with the tomatoes with brine.
Place a weight on top to prevent the tomatoes from floating. Usually they take a plate and press a jar of water on top of it.
Fermentation takes 14-20 days. After this, the tomatoes are ready.

Cauliflower in tomato salad with butter for the winter

This recipe will especially appeal to cauliflower lovers. The combination of vegetables gives the snack a rich taste. The salad will be an excellent addition to meat and fish dishes.

Cooking time: 1 hour Number of servings/volume: 2 l

Ingredients:

tomato (1 kg);
cauliflower (1.5 kg);
carrots (200 g);
bell pepper (1 pc.);
garlic (1-2 heads);
dill/parsley (1 bunch);
vegetable oil (200 ml);
table vinegar, 9% (150-170 ml);
sugar (100 g);
rock salt (50 g).

Preparation:

Wash the cabbage and separate into florets. Place the cabbage in a pan of boiling salted water and cook for 5 minutes. Drain in a colander.
Wash the tomatoes, cut into pieces and grind in a meat grinder.
Wash the carrots, peel them and grate them.
Wash, peel and cut the pepper into strips.
Wash the greens and dry with a napkin. Finely chop.
Place the prepared vegetables in a saucepan. Add herbs, salt, sugar, vinegar and vegetable oil. Boil. Add cauliflower. Cook for 15 minutes over low heat, stirring constantly.
Sterilize jars and lids.
Place the salad in jars and roll up. Turn it upside down and wrap it in a blanket. Leave for a day.

We also recommend watching the video recipe for salad with cauliflower and tomatoes.

Tomatoes" with onions in jelly for the winter

An interesting recipe in which the marinade acquires a jelly-like consistency due to the addition of gelatin. The appetizer turns out delicious and beautiful. This dish is suitable for both weekdays and the holiday table.

Cooking time: 1-1.5 hours Number of servings/volume: 1 l

Ingredients:

tomato (700 g);
onion (1 pc.);
garlic (2 cloves);
bay leaf (1 pc.);
dill seeds (5-10 g/to taste);
water (600 ml);
gelatin (20 g);
table vinegar, 9% (15-20 ml);
sugar (20 g);
rock salt (10-15 g);
peppercorns (5 pcs.).

Preparation:

Pour gelatin into a glass of water and leave for 30-40 minutes.
Wash the tomatoes and cut into rings 1 cm thick.
Wash, peel and chop the onion into rings.
Peel the garlic and cut into slices.
Sterilize jars and lids.
Place bay leaf, pepper, dill seeds and garlic at the bottom of the jar. Place tomato and onion rings alternately.
Boil 400 ml of water, add sugar and salt. Stir until they dissolve.
Pour the soaked gelatin into the marinade, stir, add vinegar and bring to a boil.
Pour marinade into jars of tomatoes.
Place a towel or piece of cloth on the bottom of the pan. Place the jars in the pan. Pour in hot water so that it reaches the hangers of the jars. Put on fire, bring to a boil. Sterilize for 15 minutes.
Roll up the cans. Turn upside down. Wrap in a blanket and leave for a day.

Sweet tomatoes with very tasty brine in liter jars (with bell pepper)

Tomatoes according to this recipe will turn out sweet and tender. Instead of sterilization, a double pouring of boiling water will be carried out. For a brighter taste, add sweet pepper to the tomatoes; it will come in handy here. You can also drink the marinade itself.

Ingredients for 1 liter jar:

fresh tomatoes
sweet pepper - 0.5 pcs.
bay leaf - 1 pc.
black peppercorns - 4-5 pcs.
allspice - 2 peas
cloves - 1 bud

Marinade for 1.5 liters of water:

salt - 1 tbsp. with a slide
sugar - 200 gr.
vinegar 9% - 100 ml

Preparation:

1.Prepare jars, lids and all vegetables (wash, dry). At the bottom of each 1 liter container, place 1 bay leaf, 4-5 black peas and 2 allspice peas, 1 clove.

2.To prevent the tomatoes from bursting, use a knife to make two cuts in the area of the stalk, crosswise. Or just pierce 3-4 times with a toothpick in the same place. Pack the tomatoes tightly into the jars, but don’t overdo it or crush the fruit.

3. Cut the bell pepper into strips and place it in the spaces between the tomatoes.

4. For three liter jars, take 1.5 liters of water and boil it

Pour boiling water over the preparations (carefully and slowly so that the glass does not burst) so that all the vegetables are covered with liquid. Cover with lids and leave on the counter for 15 minutes.

5.In a quarter of an hour you will be able to pick up the jars with your bare hands. Pour the water into a saucepan and use it to cook the brine.

6.Pour sugar and salt into water, boil the marinade and cook for one minute. All crystals should dissolve. Pour in the vinegar and turn off the heat.

7. Pour the prepared brine over the tomatoes in the jars so that there is no room for air. Immediately cover with lid and tighten tightly. Allow the finished preserve to cool under the blanket (cooling should be slow) upside down. In just a day you can put it away in the basement or storage room.

8.As you can see, this is one of the simplest recipes, with a minimum of ingredients. These pickled tomatoes will have a sweetish taste, and the pepper will also be tasty.