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.

Absinthe

The pride of American selection was the Absinthe tomato variety. In the middle zone it is grown in greenhouse conditions; in the southern zone it is permissible to plant it in open ground. The tall indeterminate bush reaches a height of 1.8 m. Formations of 1-2 stems are recommended. The sheets are of the usual type, small. Ripening period is mid-early, 90-95 days from the beginning of planting. Productivity – 3-4 kg per plant.

The Absinthe variety produces high quality tomatoes. The color of the skin is green with a yellow glossy tint, the weight of the fruit is 300-400 g. The pulp is fleshy, sugary with a fruity pleasant taste. Experts rated the taste characteristics of the variety at 5 points. The main purpose of the crop is fresh consumption and processing. Absinthe has a number of advantages:

high taste qualities;
marketability of fruits;
universal purpose;
resistance to tomato diseases.

Absinthe has one drawback - increased sensitivity to low temperatures. The variety does not tolerate night frosts.

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.

Irish liqueur

Photo by Lyudmila Komashko

Photo by Svetlana Mikhnevich

Second place goes to the Irish liqueur variety. An indeterminate variety of mid-early ripening, intended for cultivation in greenhouses. You can plant no more than 2-3 bushes per 1 sq.m. It is recommended to grow in 2 stems. Mandatory procedures include pinching, tying to a support, pinching over the 14th or 15th leaf and weekly watering. And don’t forget about complex mineral fertilizers - the tomato will thank you.

The dull green fruits (as they ripen, they change color to yellow-green with small stripes) are distinguished by their fleshy pulp and high sugar content. Their weight can reach 200-250 g.

Reviews from our readers about the Irish liqueur variety

Svetlana Mikhnevich : “I’ve been planting for two years. Fruitful, sweet, salad, bush height up to 1 m. When ripe, it acquires an amber hue. The downside is that it's soft and doesn't lie well. I will always plant one bush. Doesn't fail. It is good because it is not tall and has time to both start and mature. But it seems to me that the Malachite Box tastes a little richer, although it is tall.”

Olga Vybornova : “Sweet, productive, up to 1.8 m in height. We ate all summer. I’ll keep it in the collection!”

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.

Emerald pear

Photo by Lyudmila Komashko

Photo by Slava Stepanov

Photo by Galina Vergasova

Photo by Zoya Prikhodko

Another variety with emerald-colored fruits is in 6th place on the list - this is the Emerald Pear. Its fruits, like those of the previous participant in the list, remain green even after full ripening - the only difference is in shape. The variety got its name due to the resemblance of the fruit to a pear. They are small, maximum weight - 100-170 g. At the maturity stage they become darker than at the ripening stage. This is one of the signs by which you can determine whether a tomato is ripe. Another one is softness: at the end of the growing season, the fruits become softer. They are juicy, sweet, with a light fruity taste. Unlike many green-fruited fellows, the Emerald Pear stores well.

The variety is indeterminate, the bushes reach 2 m in height, so it is more convenient to grow them in a greenhouse. They need support and regular garters. It should be formed into 2 stems. Tomatoes of this variety are little susceptible to diseases.

Reviews from our readers about the Emerald Pear variety

Slava Stepanov : “This variety has completely replaced the Malachite Box from the greenhouse. Although the fruits are smaller than hers, there are more of them, and the taste is sweeter and richer.”

Zoya Prikhodko : “Strong bush, well established, beautiful clusters, sweet juicy fruits.”

Lyudmila Komashko : “In my opinion, or rather, the taste, the best is Emerald Pear. A variety with small pear-shaped fruits, but not for canning, but for salad purposes, and, as a rule, they also don’t live up to salad... They are eaten straight from the bush.”

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.

Advantages and disadvantages of tomatoes

The advantages of green-fruited tomatoes include:

Taste qualities of tomatoes at technical maturity.
Productivity.
Duration of storage after harvest.
Unpretentiousness.
Suitable for preservation in its entirety (due to the thick skin, vegetables do not crack during pickling).

The only disadvantage is the unusual shade of the skin, because of which many people think that the fruits of these varieties taste like unripe tomatoes.

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.

Swamp

Photo by Dina Petrova

Photo by Masha Bulatova

Photo by Olga Yanitskaya

In 4th place is a variety with a not entirely appetizing name - Swamp. However, the name did not in any way affect the taste: the fruits are fleshy, sweet, juicy, and very tasty. The average weight of a tomato is 200-250 g, but some specimens reach 400 g and even more. It is intended for fresh consumption because it has a very thin skin.

The variety is indeterminate and can grow up to 1.5 m in height. For this reason, mandatory garter of bushes is required. They should be formed into 1 stem. In protected ground, it is not recommended to plant more than 2 bushes per 1 sq.m.

Early ripening variety. From germination to harvest, only 90-100 days pass.

Reviews from our readers about the Boloto variety

Dina Petrova : “So tasty that only a little salt is acceptable, in my opinion. And you need to eat with a spoon, otherwise it will slip away! I sowed it in mid-March. Planted in a greenhouse in early May. The variety is early, lettuce, semi-determinate.”

Masha Bulatova : “We love it, we’ve been growing it for years. A tomato that has no sour taste at all.”

Arina Erdman : “Harvest variety, salad, tasty. There is only one drawback - it is very difficult. You need to eat or process quickly. I made caviar out of it. I won’t plant any more.”

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.

Is it possible to eat green tomatoes?

You can’t eat fresh, unripe tomatoes—it’s fraught with poisoning, but properly processed and properly cooked tomatoes are possible and even necessary. Canned green tomatoes can be consumed by anyone who has no contraindications.

Composition and properties

The chemical composition of green tomatoes differs from ripe ones.

Nutritional value per 100 g:

calorie content – 23 kcal;
proteins – 1 g;
fats – 0.1 g;
carbohydrates – 5 g.

In addition, they contain minerals - potassium and copper, vitamins B, C, K, PP, E and carotene, phytoncides.

Attention! Green fruits contain few vitamins. Only vitamin C is available in sufficient quantities.

In addition to the beneficial properties, green tomatoes also contain poisons:

Solanine. This glycoalkoloid is found in all green unripe fruits of the nightshade family and is destroyed by heat treatment. Poisoning occurs when 200-400 mg of the substance enters the body.
Tomatin. This element is specific and is found only in unripe tomatoes. For poisoning, 25 mg of tomatine is enough. Lethal dose – 350 mg. But there is little of it in tomatoes, so poisoning with it is rare.

Unripe tomatoes also contain:

lycopene – useful for eye diseases, normalizes blood pressure, non-toxic, but in large quantities can change skin color;
serotonin – known as the “happiness hormone”, has a beneficial effect on the human brain.

Benefits and harms

Green tomatoes are beneficial for acid-base imbalance, intestinal diseases, and can be used for varicose veins.

They are not suitable for those who are allergic to this product, kidney disease, gastrointestinal tract, vascular and heart disease. Contraindicated during pregnancy and breastfeeding.

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.

Cooking tips and tricks

When choosing unripe tomatoes for culinary preparations, they are guided by their size. It is best to use medium-sized tomatoes or slightly larger.

To completely get rid of solanine, the tomatoes are kept in salt water for several hours before cooking - this guarantees complete safety.

To choose the right container size for preparing preparations, you need to know the exact amount of ingredients and the shelf life of the snack.

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.

Michael Pollan

Photo by Inna Biryuk

Photo by Vasara Vasara and Olga Musina

So we have reached the last place in our TOP. However, we would like to say right away that the latter does not mean bad, because they chose the best of the best! So, 7th place went to a variety with a foreign name - Michael Pollan (original name Michael Pollan). What are these tomatoes good for?

The variety is indeterminate, but, in comparison with other similar varieties, it is not very tall - up to 1.2 m. However, you cannot do without a garter. The fruits are collected in clusters, each of which can contain 30 or more tomatoes. For this reason, a mandatory garter is required not only for the stem, but also for the brushes. They need to be secured in several places so that they do not break under their own weight.

The fruits are beautiful pear-shaped. They are green in color (green-yellow when ripe) with green stripes. The tomatoes are small: the weight of each does not exceed 80-100 g. The taste is unusual, with fruity notes. Tomatoes of this variety are suitable for salads and canning.

Reviews from our readers about the variety Michael Pollan

Olga Musina : “The fruits are tight, juicy, sweet.”

Ekaterina Golovinova : “I like it because it grows in clusters of up to 100 pieces. Compared to large fruits, it’s so-so in salads, but absolutely incomparable when pickled. It has a thin skin that does not separate; you can say you don’t feel it. It absorbs what you wanted to give it with the marinade without overpowering it with its taste. I marinate in honey and apple cider vinegar. Sometimes without vinegar, in apple juice. It’s just a masterpiece, really!”

Not all tomato lovers know that a green tomato does not always mean unripe. We hope that after the feedback from our readers, you will also be interested in unusual green-fruited tomatoes, and our TOP 7 will help you decide on the choice of the best variety.

Varieties of green tomatoes

There are many different varieties of these “exotic” tomatoes – both foreign and Russian. The first include, for example, Absinthe, Green Giant, Michael Pollan, Grubs Mystery Green, Chile Verde and others.

Russian varieties will be discussed in more detail below, but it is worth paying attention to the fact that the most suitable tomatoes for growing are considered to be Boloto, Emerald, Emerald Apple, Kiwi and Malachite Box.

Spicy green and brown Georgian tomatoes with celery: recipe under a nylon lid

Don't want to bother with the seamer? Prepare unripe tomatoes under nylon covers. The appetizer is moderately spicy and very tasty.

It includes:

tomatoes;
garlic;
parsley and celery;
sweet and hot peppers;
salt – 2 tbsp. l. for 1 liter of water.

Preparation:

Chop the garlic cloves. Finely chop the parsley and celery sprigs. Cut the sweet and hot peppers into small cubes.

Combine the ingredients for the filling. Mix well.

Prepare the required amount of brine. Stir well and bring to a boil. Prepare the tomatoes for stuffing: cut large ones crosswise, for small ones one cut is enough.

Stuff the tomatoes with the spicy filling.

Use glass jars or any enamel container as a vessel for fermenting stuffed tomatoes. Place the stuffed tomatoes in it so that the greenest ones are at the bottom.

Pour boiling brine over it. Close the glass jar with a lid with holes. Do you make the preparation in an enamel bowl? Apply pressure so that all the tomatoes are covered with brine. Cover the pan or bucket with cheesecloth to allow air circulation.

After about 5 days, the brown tomatoes located in the top layer of the workpiece are suitable for consumption. Less ripe tomatoes require longer fermentation.

After a week, remove the white coating from the surface of the brine. Place the snack in the refrigerator for storage. Do you use large fruits in preparation? Increase this period to two weeks.

Stuffed with garlic, hot pepper, horseradish, herbs

Do you consider yourself a thrill-seeker? Then this dish will impress you. Take any unripe green or brown tomatoes to prepare the snack.

In addition to them, stock up on:

hot paprika;
garlic cloves;
parsley sprigs;
dill umbrellas;
horseradish leaves;
black peppercorns.

To prepare one liter of marinade you will need:

salt – 1 tbsp. l.;
granulated sugar - 2 tbsp. l.;
acetic acid 70% - 1 tsp.

A lighter version of the spicy snack is tomatoes stuffed with garlic cloves. For brutalists and “hot” lovers, use hot pepper as a filling.

Cooking process:

Place a sprig of parsley, an umbrella of dill, a horseradish leaf and a handful of peppercorns in a prepared three-liter jar.
Cut each tomato. Place a hot pepper ring inside. Want a more gentle snack option? Replace the hot pepper with two slices of garlic.
Fill the jar with the stuffed tomatoes, compacting each layer. Fill with boiling water to the top. Cover with boiled iron lids. Leave for 10-15 minutes to warm up.
Pour the water from the jar into another container. Use it as a base for brine, adding granulated sugar and salt.
Pour vinegar into the vessel with the tomatoes.
Cover the stuffed tomatoes with the brine brought to a boil.
Seal with iron lids. Turn upside down to cool gradually.

Marinated tomatoes without strelization

Another option for preparations that are prepared without sterilization is pickled green tomatoes.

1-1.5 kg of small green tomatoes;
300-400 gr. salt;
700-800 ml wine vinegar (6%);
500 ml vegetable oil;
1 teaspoon dry oregano;
0.5 teaspoon ground hot pepper.

We wash small green and brown tomatoes, cut the fruits in half, cut out the stalks. Sprinkle the tomatoes with salt in a large container. Stir and leave for 8 hours.

We drain all the released juice from the container, but do not rinse the fruits themselves with water. Instead of drained juice, pour wine vinegar into the container (preferably white), and leave the fruits to marinate for 12 hours.

Advice! If desired, you can add small onions (shallots) or regular onions, cut into rings about 1 cm thick, to the green tomatoes.

Drain the tomatoes in a colander, then place them on paper towels to dry. Place the prepared tomato halves tightly into dry, sterilized and cooled jars. Pour vegetable oil on top, trying to ensure that there are no air bubbles left in the jar. Cover with clean lids and place in the cold. The tomatoes will be ready in a month.