It is not known who first thought of making a salad of green tomatoes for the winter, but the idea deserves respect. And it’s not even the case that you can save the crop in this way if you have to harvest it ahead of time because of the diseases of the tomatoes. The main thing is that appetizers from green tomatoes are distinguished by a unique savory taste, which depends on the selected recipe. And the palette of these tastes is extremely rich.
How to make green tomato salad
Lettuce from green tomatoes will succeed in glory, given a few moments.
- Not all green tomatoes are suitable for canning, but only those that have not been spoiled by diseases. For this reason, tomatoes should not only be washed, but also bruised, and when slicing them, you should be careful that they are not blackened inside.
- The risk of stocking up for the preservation of spoiled tomatoes is great if you buy them on the market. However, green tomatoes are rarely sold there, and in the supermarkets, they are not sold. It is best to grow tomatoes yourself or ask your relatives, friends. Some specially grow tomatoes to remove them still green and make them a salad for the winter.
- It is necessary to cut tomatoes with a sharp knife so that juice does not flow out of them. It is best to use a special knife for citrus, resembling a saw with fine teeth.
- Canned food cans should be sterilized. Covers must also undergo appropriate treatment, such as boiling.
The taste of the finished snack will largely depend on what products and spices are included in addition to green tomatoes. The more components - the more interesting the taste. But many prefer simple salads, preferring that the dominant flavor is determined by green tomatoes, and not other vegetables.
Danube Salad
Composition:
- green tomatoes - 1, 5 kg;
- carrots - 0, 75 kg;
- onions - 0, 75 kg;
- vegetable oil - 0, 15 l;
- table vinegar (9%) - 50 ml;
- granulated sugar - 60 g;
- salt - 50 g;
- laurel leaves - 3 pcs .;
- black pepper peas - 15 pcs.
Method of preparation:
- Wash the tomatoes, remove the stem, cut the tomatoes into large slices, each cut into 4-8 pieces, depending on size.
- Wash, clean, coarsely rub the carrots.
- Peel the onion, cut into half rings, not too thin.
- Mix all vegetables in one container and, after salt, leave for 4 hours.
- After a specified time, put spices in the vegetable mixture, pour in granulated sugar, pour in oil, vinegar.
- Place the saucepan with the vegetables on the stove and cook them over low heat, stirring occasionally for 60 minutes.
- Spread the salad on sterilized jars, pour the sauce remaining on the bottom of the pan.
- Close the cans tightly: roll up with a special key or screw in twist-off metal covers.
- Turn over the covers, wrap a warm blanket. After cooling, remove for storage until winter.
This is the most common recipe for green tomato salad, which requires a minimum of ingredients.
Green Tomato Salad with Bell Pepper
Composition:
- green tomatoes - 2, 5 kg;
- carrots - 0, 5 kg;
- onions - 0, 5 kg;
- Bulgarian pepper - 0, 5 kg;
- table vinegar (9%) - 50 ml;
- vegetable oil - 100 ml;
- sugar - 50 g;
- salt - 50 g.
Method of preparation:
- Wash, free from stalks and cut into large cubes tomatoes.
- Peeled and washed carrots cut into slices about 2-3 mm thick.
- Cut the onion free from the husk with the same thickness of rings or half rings.
- Pepper wash, remove seeds from it, cut it into small squares.
- Mix all the vegetables, salt and leave for 6 hours.
- After this time, pour vinegar, oil into a saucepan with vegetables, add sugar.
- Put the pan on the fire, bring the vegetable mix to a boil, boil over low heat, stirring often, for half an hour.
- Spread the salad on sterilized cans, roll up.
This recipe for making tomato salad for the winter is also quite common. It is especially beautiful if the Bulgarian pepper is red.
Salad of green tomatoes and cabbage
Composition:
- green tomatoes - 0, 6 kg;
- cucumbers - 0, 8 kg;
- white cabbage - 0, 6 kg;
- carrots - 0, 3 kg;
- bulb onion - 0, 3 kg;
- garlic - 4 cloves;
- table vinegar - 30 ml;
- vegetable oil - 120 ml,
- salt - 40 g.
Method of preparation:
- Cut tomatoes into small cubes.
- Chop the cabbage finely.
- Cut carrots into straws or grate for Korean salads.
- Cut the onion into thin half-rings.
- Pass garlic through the garlic.
- Peel cucumbers, cut into strips. Choose not overgrown, as the big seeds in cucumbers will spoil the organoleptic qualities of the finished dish and its appearance.
- Mix the vegetables, while slightly crushing the cabbage with your hands, add salt and leave for a couple of hours.
- When the vegetables give the juice, put the pan on the fire, pouring vinegar and oil into it.
- Cook the vegetables for 40-50 minutes so that they become completely soft.
- Spread the salad in cans, cover with lids, but do not roll up - the salad requires sterilization.
- At the bottom of a large pot, lay a towel, put cans on it, pour in water so that it reaches at least half of the cans. It is important that the banks are the same size.
- Turn on the heat and sterilize the jars for 10-12 minutes.
- Remove the jars from the pan, roll them up.
Such a salad will appeal to those who love sauerkraut, although it has a peculiar taste.
Salad of green tomatoes with eggplants
Composition:
- eggplants - 1 kg;
- green tomatoes - 1 kg;
- Bulgarian pepper - 1 kg;
- onion - 0, 5 kg;
- hot peppers - 100 g;
- salt - 40 g;
- water - 1 l;
- table vinegar - 60 ml;
- vegetable oil - how much will leave.
Method of preparation:
- Wash the eggplants, slice them with washers.
- Put the eggplants in water (1 l), dissolving a tablespoon of salt in it. After 15 minutes, rinse and dry.
- Fry the eggplants on both sides in a large amount of butter, put in a separate dish.
- Cut green tomatoes into circles, half rings with Bulgarian pepper and onion, and small rings with hot pepper.
- Fry all remaining vegetables in oil, stew 40 minutes under the lid, 5 minutes before removing the fire, pour salt in them, pouring in vinegar.
- Lay out the vegetable mass and eggplants in layers.
- Sterilize jars with a snack for 20 minutes and roll up.
It turns out moderately spicy snack, which some people call “Cobra” for its appearance, although this name has already managed to gain a foothold for another green tomato salad, which is made without eggplants, but with garlic and a significant amount of hot pepper.
Cobra Salad
Composition:
- green tomatoes - 2, 5 kg;
- garlic - 3 heads;
- hot red pepper - 150-200 g;
- table vinegar (9%) - 50 ml;
- fresh parsley - 100 g;
- sugar - 60 g;
- salt - 60 g.
Method of preparation:
- Wash the pepper, remove the seeds from it, cut it as small as you can.
- Pass the peeled garlic cloves through the press.
- Chop parsley finely.
- Cut slices of green tomatoes.
- Put all the vegetables in a saucepan, salt, sugar and mix thoroughly until the salt and sugar dissolve completely.
- Mix vegetables with vinegar.
- Sterilize the jars, fill them with the prepared vegetables as tightly as possible, so that they reach the edge - during the subsequent sterilization they will “sit down”.
- Sterilize jars with a snack for 20 minutes. Cork, wrap and allow to cool completely warm. Store in a storage room or another room.
The appetizer is very spicy, biting.
Salad of green tomatoes with apples
Composition:
- green tomatoes - 1, 5 kg;
- Bulgarian pepper - 0, 5 kg;
- apples - 1 kg;
- quince (optional) - 0, 2 kg;
- onions - 0, 2 kg;
- lemon -? fruit;
- vegetable oil - 0, 25 l;
- apple cider vinegar - 125 ml;
- salt - 40 g;
- sugar - 50 g;
- garlic - 5 cloves;
- bay leaf - 5 pcs .;
- dried basil - 5 g;
- carnation - 5 pcs .;
- hot pepper (capsicum) - 50 g.
Method of preparation:
- Slice the washed tomatoes into slices.
- Remove the cores from the fruit, also cut them into slices, sprinkle with lemon juice.
- Cut, pre-peeled, onion and pepper into half rings.
- Mix vegetables, salt them, add sugar, leave for half an hour.
- Combine fruits with vegetables, pour oil, vinegar into this mixture, add spices.
- Cook for 15 minutes after the mixture boils.
- Chop the garlic into plates and place it over the vegetables.
- Cook for another 5 minutes.
- Spread the salad in cans, but do not roll the cans yet.
- Sterilize jars filled with snacks for 20 minutes.
- Roll up the jars, turn them over, cover them with warm clothes until they cool. Clean on the shelf before winter.
The salad has a savory sweet-sour taste.
Caviar from green tomatoes
Composition:
- green tomatoes - 1, 5 kg;
- onions - 0, 5 kg;
- carrots - 0, 5 kg;
- Bulgarian pepper - 0, 25 kg;
- hot peppers - 100 g;
- sugar - 60 g;
- salt - 40 g;
- vegetable oil - 100 ml;
- Table vinegar - 10 ml per 1 liter can.
Method of preparation:
- Clean all vegetables, cut into large chunks and roll through a meat grinder.
- Pour salt, sugar into the vegetable mass, pour in the oil and leave under the lid for 6 hours.
- Set on fire, wait for boiling and cook, stirring for 40 minutes.
- Spread out on sterilized banks. In each, pour vinegar. Roll up, turn upside down, cover with a veil. A day later, banks can be moved to the place where they are planned to be stored in winter.
Caviar from green tomatoes can be spread on bread - delicious juicy sandwiches are obtained. Another option is to serve as part of a complex side dish.
For the winter, you can cook a variety of salads from green tomatoes. Among them are hot, sweet and sour, spicy. All of them have a unique taste and very few people are left indifferent.
