Green tomato salad can be prepared both for direct consumption and as a preparation for the winter. Unripe fruits give it a special, unique taste.

• Green tomatoes - 1 kg
• onion - 300 g
• red bell pepper - (weight of peeled pepper) 300 g
• garlic - 50 g
• hot pepper - ½ - 1 pc.
• khmeli-suneli, utskho-suneli - 1 tsp each.
• cilantro - 1 bunch
• 9% vinegar (or 5% wine vinegar) - 50 ml (or 90 ml)
• sunflower oil - 100 ml
• salt 1 tbsp. +1 tsp

I made 1 kg of tomatoes (that’s how many I had left after salting), so it won’t be difficult to calculate for a larger quantity. I got about 2 liters of ready-made salad.

Cut the tomatoes in half and then into thin slices, immediately salt the tomatoes with 1 tsp. salt, and stir in a large container while cutting. While I’m chopping the other ingredients, the tomatoes will be salted and release their juice, then you need to drain it and squeeze it out a little “without fanaticism” so as not to crush the tomatoes.

I cut the onion into thin half rings and the pepper into thin strips. Finely chop the garlic and cilantro.

Add all the chopped vegetables, dry spices, 1 tsp to the squeezed tomatoes. salt with a small pile, mix well. Then pour in vinegar and oil. Put the salad in a saucepan (I made it in a 3-liter can), compact it, cover it with a plate and put a small weight (a jar of water, I put 0.5 liters).

Leave the salad in a warm place for about a day, then you can transfer it to a jar and store it in the refrigerator.

You can try it immediately or a couple of hours after cooling.

Excess salad can be placed in jars, sterilized and sealed.

Recipe 2: delicious green tomato salad with nuts and garlic

• Green tomatoes - 3 pieces
• Nuts - 200 Grams
• Onion - 1 piece
• Garlic - 3-4 cloves
• Fresh herbs - To taste (parsley, cilantro)
• Spices - To taste (fenugreek, hot pepper, coriander, salt)
• Vegetable oil - 1 tbsp. spoon
• Vinegar - 6 tbsp. spoons
• Salt - To taste

Cut the green tomatoes into slices and place in a saucepan. Add 200 ml water, salt, oil and a little vinegar. Bring to a boil and simmer for 10 minutes.

Place the tomatoes in a colander and add coarsely chopped onion.

Pass the nuts and garlic through a meat grinder. Mix the resulting mass with spices, add 4 tbsp. vinegar and stir.

Add the resulting thick paste to the salad and add fresh herbs. Mix and place in the refrigerator for an hour or two. That's it, the green tomato salad is ready!

Recipe 3: how to make green tomato salad with carrots and onions

• – green tomatoes - 3 kg
• — carrots - 1.5 kg
• — onions - 1.5 kg
• - salt - 100 g
• - sugar - 150 g
• - vegetable oil - 300 g
• - vinegar 9% - 60 g per 1 liter of juice
• - pepper, bay leaf - to taste

Vegetables - green tomatoes, rinse carrots well in cold water, then cut the tomatoes into slices, grate the carrots on a coarse grater. Peel the onion and cut into half rings, you can also rings if it is not large. Place everything in a large enamel pan or basin, sprinkle with salt, mix well (it is better to do this with your hands, not a spoon) and put in a cool place for 10-12 hours, so that the vegetables soften and release juice.

Then the juice that has formed must be poured into another saucepan and measured out in liter jars, i.e., it will once again have to be poured first into a jar, and then into another saucepan - this is necessary in order to find out how much vinegar we need to add (see recipe).

To this juice we add sugar, vegetable oil and vinegar (as much as needed in jars), pepper and bay leaf to taste; if you like it spicy, add more, and if not, then less.

And put the juice on the fire, when it boils you need to pour the boiling water into the vegetables, mix gently and put everything to cook together. Cook the salad for 30-40 minutes.

Prepare the jars in advance; they need to be washed and sterilized. We put the finished hot salad into jars, roll it up, turn it upside down, wrap it in something warm and let it cool in this position. After cooling, the salad of green tomatoes with carrots and onions is ready to eat.

Recipe 4: Green Tomato Salad with Garlic

green tomatoes – 1 kg
garlic – 1-2 cloves
fresh parsley – 20 g
sunflower oil – 1 tbsp. l.
table vinegar - 1 tbsp. l.
sugar – 2 tbsp. l.
pepper mixture – 2-3 g
hot pepper - to taste
salt – 1 tbsp. l.

1. Wash green tomatoes thoroughly under running water, dry, cut out the junction with the stalk. Cut the vegetables into medium-sized slices and place in a bowl.

2. Peel the garlic and chop it (chop it very finely with a knife, pass it through a press or grate it on a fine grater).

3. Wash the parsley, dry it, and finely chop it with a knife.

4. Wash the hot peppers, dry them, remove stems and seeds, chop (pass through a press or finely chop with a knife).

The quantity of this product is at your discretion. If desired, hot pepper can be replaced with ground red pepper or not added at all.
5. Add chopped garlic, hot pepper, sugar, salt, a mixture of peppers and table vinegar to a bowl with tomatoes. Mix the vegetable mixture well until the sugar and salt crystals are completely dissolved.

6. Add sunflower oil and chopped parsley to the salad, mix again, cover the bowl with tomatoes with cling film (or a lid) and place in the refrigerator for 1-2 days. To prepare this salad, it is advisable to use refined sunflower oil.

7. After 1-2 days, remove the bowl of salad from the refrigerator, stir the food, put it in a salad bowl and serve.

To prepare this salad, I recommend using hot red peppers. It is in this case that the food will look brighter and more appetizing. In addition to parsley, you can use any other herbs to your taste, for example, dill or celery. In this case, greens can be added both during the cooking process and immediately before serving.

Recipe 5: making green tomato salad in a slow cooker

• Green tomatoes (800 g)
• Sweet bell pepper (1 pc.)
• Onions (2 pcs.)
• Sugar (0.5 tsp)
• Table salt (1 teaspoon)
• Tomato (1 pc.)
• Vegetable oil (2 tbsp)
• Carrots (3 pcs.)
• Garlic (1 pc.)

It’s delicious, it’s very tasty both cold and freshly prepared, still hot and with bread.

Peel the onion and chop it into small pieces. Pour vegetable oil into the multicooker bowl and add the onion.

Peel the carrots, grate them on a coarse grater, add them to the onions.

Wash the bell pepper and cut into strips.

Peel the garlic and cut into slices; I had a small head, weighing 15 grams. Cook the vegetables for 10 minutes on the “fry” setting.

Wash and cut the tomatoes as desired, and place them in the slow cooker.

Cook on the “stew” mode for 1 hour, add salt and a little sugar. During cooking, the vegetables will release a lot of juice; if you don’t like it, you can evaporate and lightly fry the vegetables using the “fry” mode.

After the time has passed, the salad is ready. Bon appetit!

Recipe 6: Green Tomato and Pepper Salad

1 kg of green tomatoes, you can take slightly pinkish or yellowish ones, but always firm ones, I only had green ones,
1 pod of bitter red pepper,
1 head of garlic,
sugar - 2 table. spoons,
vinegar 9% - 2 tablespoons,
vegetable oil - 2 tablespoons,
salt - 1 tablespoon,
parsley optional.

In a bowl, mix salt, sugar, vegetable oil and vinegar, add finely chopped pepper, garlic, squeezed through a garlic press or also finely chopped. Stir until the salt and sugar dissolve.

Cut tomatoes into slices

put in a bowl with a lid, or in a jar and fill with the resulting mixture,

Mix well, cover with a lid and place in the refrigerator for a day.
Take it out, put it in a salad bowl and sprinkle with parsley. Delicious! It can be stored for a long time, but we eat this amount in 2 days.

Recipe 7: salad of green tomatoes, carrots, garlic

This recipe is eaten as a salad, appetizer, cold or hot and is very tasty. Georgian cuisine.

• 500 g green tomatoes
• carrots-3 pcs
• onion - 2 pcs.
• vegetable oil-3 tbsp
• garlic-5 cloves
• hot pepper - 1 piece
• parsley, salt, pepper

Cut the onion into half rings, tomatoes into small pieces, carrots into slices, hot pepper finely. Season the vegetables with salt, pepper, add vegetable oil and simmer for 25-30 minutes. At the end add finely chopped garlic and parsley. Let cool.

According to the recipe, all the vegetables are supposed to be stewed at once, without frying, but because... I don’t really like “boiled onions”, I fry them first until golden brown, then add the carrots, lightly frying them and the tomatoes last.
Serve with meat or simply eat with fresh bread.

Recipe 8: Green Tomato and Cucumber Salad

• cucumbers – 2 kg;
• green tomatoes – 2 kg;
• vegetable oil – ½ cup;
• sugar – ½ cup;
• table vinegar - to taste;
• mustard – 1 tbsp;
• table salt – 1.5 tbsp;
• ground black pepper – ½ tsp;
• garlic - 4 cloves.

Wash the vegetables thoroughly and cut into large pieces. Place them in a deep saucepan, add sugar, salt, pepper, mustard and garlic. Pour in table vinegar and vegetable oil. Mix everything and leave for 4-5 hours.

After this time, place the salad in clean, dry jars and send for sterilization. The process takes approximately 15 minutes. Then seal the lids tightly, turn the jars upside down and wrap them in a warm blanket. Leave the preparations in this position for about a day - during this time the salad will have cooled completely and will be ready for storage. Place jars of snacks in a cool, dark place.

Recipe 9: Green Tomato Salad with Cabbage

Green tomato salad is a spicy, sweet and sour appetizer that goes well with meat and potatoes in various forms; it can be served seasoned with unrefined vegetable oil. Apple cider vinegar gently marinates vegetables, maintaining crispness and is not at all harmful compared to table vinegar.

1 kg. green tomatoes (firm, whole fruits)
1 kg. white cabbage
2 large onions
2 sweet peppers
100 g sugar (less possible)
30 g salt
250 ml apple cider vinegar 6%
5-7 peas each of black and allspice

Yield: 1 liter of prepared salad.

Add sugar, apple cider vinegar, black peppercorns and allspice to the vegetable mixture. Place the pan on the fire, bring to a boil and cook for 10 minutes over low heat. Wash glass jars well, sterilize in a hot oven or steam for 10-12 minutes, place the prepared hot mixture in them, compacting well. If storage outside the refrigerator is intended, it is necessary to sterilize half-liter jars in boiling water for 10-12 minutes, liter jars for 15-20, then roll them under iron lids. I cover with a plastic lid, cool at room temperature and put the salad in the refrigerator.

It is very good to serve this salad as an appetizer with boiled potatoes, baked meat or poultry. And a jar of salad can be stored in the refrigerator for up to 3 months.

Recipe 10: quick green tomato salad

I have been preparing green tomato salad using this recipe for about 20 years. The whole family loves it, the salad is very tasty and aromatic, a little reminiscent of stuffed green tomatoes, but easier to prepare. Minimum ingredients, quick preparation and amazing taste!

A quick green tomato salad can be served within an hour or two after preparation. You can store it in the refrigerator for longer than a month; this salad is also suitable for preservation.

green tomatoes - 1.8 kg, completely green, milky ripeness, and brown are suitable;
bell pepper – 4 pieces, red is better, it’s brighter and tastier;
garlic – 2 heads;
hot chili pepper - half of one pod and a whole pod if you like it spicier;
greens – 1 bunch parsley + dill;

For the marinade you will need:
water 1 liter;
vinegar 9% - 100 ml;
salt – 50 ml;
sugar 100 ml.

boil water, add salt, sugar, vinegar, let it boil and remove from heat - the salad marinade is ready!

Wash the tomatoes and cut into small slices.

Add chopped bell pepper, hot pepper, finely chopped herbs and garlic, passed through a garlic press.

Mix everything and place tightly in a 3-liter bottle or liter jars.

One serving of vegetables makes 1 bottle or 3 liter jars of salad.

Pour the marinade over the salad.

Depending on what kind of marinade you use, cold or hot, the taste, speed of preparation of the salad and its shelf life will depend.
If you pour boiling marinade over the salad, then you can treat yourself to it as soon as everything cools down. Of course, it tastes better if you let it sit in the refrigerator for another hour. Store the salad in the refrigerator.
If you want to prepare this salad for the winter. Pour boiling marinade over it and sterilize for 20 minutes. Afterwards, seal the jars. The taste of canned salad will be slightly milder than fresh.
If you pour the salad hot, 60 -80 degrees with marinade, then after everything has cooled, let the salad brew for 8-10 hours at room temperature, and only then put it in the cold. This salad will be crispier than the previous one and its taste will be brighter.
If you pour the marinade that has cooled to room temperature over the salad, then you need to leave it for at least a day, but this salad can be stored in the refrigerator for more than a month.

I usually make a salad from 1.5 or 2 servings of vegetables, divide everything into 3 parts and fill each bottle with marinade at different temperatures. So I have a quick green tomato salad for lunch and dinner. When the first jar is eaten, a well-infused and cooled second jar is on its way. And the third jar can be stored in the refrigerator until you want to enjoy a green tomato salad again.
Serve a quick green tomato salad chilled. Before serving, you can add some fresh herbs and aromatic sunflower oil to the salad, or you can do without it, as you like. Bon appetit!

Message quote 25 super green tomato recipes

Blessed time! Preparation time. Autumn. Generous spread of vegetables and fruits. I love this time of year. The earth has given birth to so many things! Live and be happy. White winter is ahead. And vitamins need to be sent to jars. There will be something to remember on long winter evenings.

Green tomatoes are often sold in the fall. They do not have time to ripen before the first frost. How delicious they make for salads and appetizers! There are several very successful recipes in my archive.

Finger-licking green tomatoes

For 3 kg. tomatoes
200 gr. herbs: parsley, dill, cherry leaves
(or currants)
100 gr. onions (I put in every jar
chopped half an onion)
1 head of garlic
Fill:
3 liters of water
9 tbsp. spoons of sugar
2 tbsp. spoons of salt
2-3 pieces bay leaves
5 peas allspice
1 cup 9% vinegar
Vegetable oil (taken at the rate
1 tbsp. spoon per liter jar)

The same tomatoes can be cooked with another
filling (for a 3-liter jar):

1.5 liters of water
1 tbsp. spoon of sugar
1 tbsp. spoon of salt
1 tablespoon vinegar
1 tbsp. spoon of vegetable oil
First put the herbs, garlic, and vegetable oil in the jar. Then tomatoes, and onions on top. Add vinegar to the prepared filling and pour the hot marinade over the tomatoes. Sterilize for 15 minutes.

Green tomatoes stuffed with garlic

Filling (for three liter jars):
1 liter of water
1 cup granulated sugar
1 tbsp. spoon with a heap of salt
0.5 cups 9% vinegar
Horseradish, dill, parsley
Make cuts on the tomato in several places. Stick thinly sliced ​​garlic into these slits. I cut all the tomatoes in half, and the large ones into four parts. Place green tomatoes in jars and fill with hot brine. Sterilize for 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave until cool.
My husband loves the Garlic Stuffed Green Tomatoes. In terms of taste, among canned tomatoes, men gave them first place.

Another option:

For 5 liters of water: 1 tbsp salt, 2 tbsp sugar, 1 tbsp vinegar, 300 g garlic, 5 pcs pepper, bay leaf, black peppercorns, dill, parsley. Tomatoes - a bucket with a mountain. Grind pepper and garlic in a meat grinder. Greens - cut. Mix all this, cut the tomatoes crosswise on the side where there is no tail and fill with filling. Place the tomatoes in jars, add bay leaves and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.

Drunk green tomatoes

Filling (for 7 - 700 g jars):
1.5 liters of water
4 tbsp. spoons of sugar
2-3 tablespoons salt
3 bay leaves
2 cloves garlic
10 peas of allspice black pepper
5 pieces. carnations
2 tbsp. spoons of vodka
2 tbsp. spoons 9% vinegar
A pinch of hot red pepper
Pour the prepared marinade over the tomatoes, sterilize for 15-20 minutes and roll up. The jars keep well even at room temperature.

Green tomatoes are “delicious”

Fill:
1 liter of water
4 tbsp. spoons of sugar
3 teaspoons salt
100 gr. 6% vinegar
Sweet bell pepper
Place the tomatoes and pieces of bell pepper in jars, pour boiling water over them twice, boiling brine the third time and roll up. The tomatoes turn out very tasty.
I covered these tomatoes in tomato juice, but without adding vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then I filled the tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled the lid on.

Green tomatoes with gelatin “miracle”

Fill:
For 1 liter of water
3 tbsp. spoons of salt
3 tbsp. spoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cups 6% vinegar
Pre-soak the gelatin in warm water for 40 minutes. Make the filling, boil it, add gelatin and vinegar to it, and boil the filling again. Pour the filling over the tomatoes and sterilize for 5-10 minutes.
I’ve never tried green tomatoes with gelatin, but I’ve heard good reviews. Therefore, I closed two portions: green and brown tomatoes.
P.S. No wonder these tomatoes were called “Miracle”. They turned out very tasty and my girlfriends were delighted with them.

Green tomatoes with cabbage

Fill:
2.5 liters of water
100 gr. salt
200 gr. Sahara
125 gr. 9% vinegar
Spices:
Dill
Parsley
bell pepper
Coarsely chop the green tomatoes and cabbage and place in a jar with spices. Pour boiling water the first time, let it stand for 20 minutes, the second time with the finished filling. Add 1 aspirin tablet to a liter jar and roll up.
This is my coworker’s recipe, it makes very tasty tomatoes.

I used this recipe to cover two types of tomatoes: with filling and in tomato juice. I added salt, sugar and a little cinnamon to the cooked tomato. Boiled for 5 minutes. The tomatoes placed in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked green tomatoes in tomatoes and cabbage more (I generally like tomato sauce).

Green tomatoes with apples in pink brine

Fill:
1.5 liters of water
1 tbsp. spoon of salt
5 tbsp. spoons of sugar
70 gr. 6% vinegar
Allspice
Parsley
Apples
Beet
Place tomatoes, several apple slices and 2 small slices of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not add more than 2 pieces of beets, otherwise the brine will taste astringent. Pour boiling water over it for 20 minutes. Then make a filling from this water and boil it. Pour hot brine over the tomatoes and cover with a lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled them for 5 minutes with vinegar, and then poured them into jars. A friend at work treated me to such delicious tomatoes.
The same tomatoes can be made without beets, and they also turn out very tasty.

Salted green tomatoes in barrels (pickling tomatoes)

Brine:
For 8 liters of boiled and chilled water
400-500 gr. salt
Spices:
For 10 kg. green tomatoes
200 gr. Sahara
200 gr. dill
10-15 gr. hot pepper (optional)
100-120 gr. blackcurrant or cherry leaves
You can salt green, ripe and brown tomatoes, but be sure to separate them. I give a recipe: how to pickle green tomatoes. Green tomatoes salted in the usual way are quite tough when finished. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Place the washed fruits tightly in a prepared container (barrel or aluminum dish) along with spices, which are placed on the bottom of the barrel, in the middle and on top, and sprinkle with sugar. When placing the tomatoes, shake the dishes slightly and, after filling, fill them with the prepared brine. The riper and larger the fruit, the stronger the brine is made. Cover the filled bowl with tomatoes with a tight lid or place a wooden circle with pressure on top. Store in a cool place. After 40-50 days, salted tomatoes will be ready to eat.

Green tomatoes with sugar in tomato (sweet tomatoes)

10 kg. tomatoes
200 gr. black currant leaves
10 gr. allspice
5 gr. cinnamon
4 kg. ripe tomatoes for tomato (or tomato paste)
3 kg. Sahara
Salt - to taste (at least 3 tablespoons)
Here is an unusual way to pickle tomatoes: instead of salt, you need to use sugar. Take green (or brown) tomatoes, sort and place in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top and sprinkle with sugar. Thus, make the installation without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour tomato paste (from ripe tomatoes) with sugar. Place pressure on top. For this method of pickling, green tomatoes can be blanched in boiling water for one or two minutes. This recipe can be used to make canned tomatoes in jars.

Green tomatoes (fresh)

Choose thick-skinned tomatoes. Cut a little larger than for salad. Place in 0.5 and 0.7 liter jars. Fill with cold water and set to sterilize for 10-15 minutes. Roll up.
These tomatoes are good for making salads in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs - the fresh tomato salad is ready.

Green tomatoes with grapes

Fill:
1.5 liters of water
3 tbsp. spoons of salt
4 tbsp. spoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas
Wash the tomatoes and place them in a jar, topping them with onions and spices. Place a bunch of grapes on top. Fill with brine, add vinegar essence. Sterilize the jar (3 liter) for 15 minutes.

Green tomato salad

3 kg green tomatoes
1 kg bell pepper
1 kg carrots
1 kg onion
Hot pepper to taste
Brine:
350 gr. sunflower oil
100 gr. salt
300 gr. Sahara
100 ml. 9% vinegar
Chop the vegetables, place in a non-oxidizing container, mix with salt, sugar, vinegar and oil. Let sit for several hours (6-8) until they release their juices. Then boil for 30 minutes. Place the salad in jars, add 1 aspirin tablet per liter jar and roll up. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.

Green tomato caviar

3 kg. green tomatoes
1 kg. carrots
1 kg. onions
5-6 pcs. bell pepper
You can add hot pepper to taste
Fill:
1 cup of sugar
3 tbsp. spoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Grind all the vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless container for 5-6 hours. Then boil for 30-40 minutes, place the caviar in jars, add vinegar and roll up.

Green stuffed tomatoes

5 kg. tomatoes
1 kg. onions
1 kg. bell pepper
200 gr. garlic
3-4 pods of hot pepper
Dill, parsley
Fill:
For 1 liter of water
20 gr. salt
Spices to taste
Cut the top half of the tomatoes so that the core can be removed. Fill the resulting hole with a vegetable mixture finely chopped or twisted through a meat grinder. Sterilize: liter jars for 15-20 minutes, 3 liter jars - 25-30 minutes and roll up the lid.

Stuffed green tomatoes – 2

For the filling (for 5 three-liter jars):
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)
Fill:
6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar
Grind the vegetables for the filling in a meat grinder. Cut the tomatoes halfway, stuff with the vegetable mixture and close. Carefully place in jars. Pour hot water over the tomatoes twice for 10 minutes. For the third time, pour boiling marinade, add 1 aspirin tablet to the jar and roll up.

It can be done this way too. Stuff the tomatoes in the same way, place them in a pan, fill them with brine and put pressure on top. In just a few days, the stuffed tomatoes will be ready to eat.

Green tomato lecho

3 kg. green tomatoes
1 kg. onions
1.5 kg. carrots
1 kg. bell pepper
1 liter spicy tomato sauce
0.5 liters of unrefined sunflower oil
Salt to taste
Grate the carrots on a coarse grater. Cut the tomatoes and peppers into large slices, and the onions into half rings. Place vegetables in a bowl with heated oil, add tomato sauce and, stirring, cook for 1.5 hours. Add salt and cook for another 10 minutes. The lecho is ready. Place hot lecho into sterilized jars and roll up.

Salted green tomatoes for the winter.

Our most popular and traditional green tomatoes are salted. Very tasty! At the market they are sold in large wooden barrels all year round.
Green, unripe tomatoes, preferably large and fleshy.
Celery sprigs
Garlic
Red hot pepper
Brine
For 1 liter of cold water (from the tap)
70 g salt (coarse)

We cut the tomatoes in half lengthwise, but not all the way. If the garlic is large, then cut each clove into several slices. Cut the pepper into rings (I do this with scissors, it’s very convenient). Celery into sprigs.
In each tomato we put several slices of garlic, 2-3 rings of pepper (depending on how much you like it spicy, or whether there are children in the house). We also stuff a sprig of celery there, mercilessly folded several times and secure all this beauty with ordinary spool threads, wrapping the tomato several times in different directions (If you are careful, then you can do it without threads). Market esthetes stuff the red pepper in such a way that it sticks out of the tomato with a red tongue (teasingly). -Like the smiley.
Place a layer of celery sprigs on the bottom of a pan, or a jar (or maybe a barrel), a layer of tomato on top, another pepper on the sides (for those who like it), then celery again, etc. The top layer is celery.
We dilute the salt in water and pour in the tomatoes. We put it under pressure. A 3-liter jar takes about 1.5 liters of brine.
When the tomatoes are overheated, stop bubbling, the brine becomes transparent - that’s it, the pickle is ready. If you use it right away, you don’t need to do anything else. And if you want to save, then drain the brine, boil it and immediately pour in the tomatoes. You can close it with a plastic lid or roll it up with an iron one. This must be done immediately after pouring the boiling brine. It can be stored for a very long time, even 2 years.

The finished tomato is cut into pieces and sprinkled with vegetable oil. You can do it without oil, as you like.
Bon appetit!

Winter salad

This recipe contains green tomatoes in a marinade.
5 kg green tomatoes
0.5 kg onions
1 kg red bell pepper
300 g celery
200 g parsley
2 pods of hot pepper
100 g garlic
250 ml sunflower oil
250 ml vinegar
salt
Chop everything to taste, add salt, add oil and vinegar. Leave in the refrigerator for a day.
Place into jars and sterilize for 15 minutes. Roll up.

Tomato soup with chicken broth

Ingredients:

• 1 large chicken breast;
• 6 tbsp. l. pearl barley;
• 5 medium potato tubers;
• 4 green tomatoes;
• 3 liters of purified water;
• fine salt;
• fresh greens.

Rinse the chicken breast. Carefully cut off the skin. Place in a saucepan and add salted water. Simmer until the meat is done.

Rinse the pearl barley thoroughly. 10 minutes after the chicken starts cooking, add pearl barley to it. Cook the ingredients together for another 20-25 minutes.

Remove the breast from the broth. Cut all the meat off the bone. Divide it into small pieces. Return back to broth. After boiling again, add salt, small pieces of peeled potatoes and tomatoes. Salt the mass.

Cook the first dish for another 15-17 minutes. Pour chopped fresh herbs into it. Cover the pan with a lid and leave to brew for a quarter of an hour. Pour the finished soup into bowls and add light mayonnaise to taste.

Mixed meat solyanka with green tomatoes

Mixed meat solyanka with tomatoes

Ingredients:

• 550 g beef on the bone;
• 4 potatoes;
• 1 kg of any smoked meats;
• 1 onion;
• 2 pcs. carrots;
• 350 g homemade pickled cucumbers + 1 tbsp. brine from them;
• 2 salted green tomatoes;
• 2 garlic cloves;
• 1 can of pitted olives;
• 85 g tomato paste;
• salt;
• sunflower oil;
• spices.

Place the washed beef on the bone in a saucepan and add salted water. Cook the meat broth for 2.5-3 hours. Remove meat from pan. Carefully cut it off the bones and chop it. Strain the broth through several layers of gauze. Pour the chopped meat into it.

Add small cubes of potatoes to the re-boiled broth. Cook the vegetable for 10-12 minutes.

Peel the carrots and grate on a grater with medium holes. Finely chop the onion as desired. Grate the garlic or simply cut it with a sharp knife. Place all these ingredients in a frying pan with heated sunflower oil. After 6-7 minutes, add grated green tomatoes and pickled cucumbers chopped in the same way. Immediately pour in the brine. Cover the pan with a tight lid. Simmer its contents for 8-9 minutes over low heat.

Add tomato paste to vegetables. Add small pieces of pitted olives. After another 5-6 minutes of simmering, transfer the roast from the pan to the broth.

In a separate frying pan, fry thin strips of bacon in a little oil. It should be covered with a golden brown crust. Transfer the meat product into the broth. Immediately remove the soup from the heat, pour into bowls and top with sour cream. To taste, you can decorate the hodgepodge with fresh or dried herbs and lemon slices.

Fruit and vegetable salad “Paints”

Ingredients:

• 4 nectarines;
• 350 g salad mix;
• 2 tbsp. fresh strawberries;
• 130 g feta cheese;
• 2 green tomatoes;
• ½ tbsp. finely chopped basil;
• 90 g walnut kernels;
• 2/3 tbsp. refined oil;
• ½ tbsp. granulated sugar;
• 1 tbsp. poppy seeds;
• 1/3 onion;
• salt;
• 1 tsp. Dijon mustard.

Prepare salad dressing:

1. Mix butter with sugar and poppy seeds.
2. Add very finely chopped onion, Dijon mustard, and salt.
3. Pour in freshly squeezed lemon juice.
4. Using a blender, turn the ingredients into a homogeneous airy mass.
5. Pour the dressing into a tightly sealed plastic container.
6. Close the container with a lid and put it in a cool place.

Cut the nectarine into small, even, neat pieces. Pour some of the infused dressing over them and stir.

Place coarsely torn lettuce leaves on a large plate. Place nectarine and sauce on them. Add halves or quarters of fresh strawberries, small pieces of green tomatoes, crumbled cheese, and chopped basil. Spread coarsely chopped and lightly fried nut kernels on top. Pour the remaining dressing over the appetizer and serve the treat for lunch or dinner.

Spicy green tomato salad

Spicy green tomato salad

Ingredients:

• 1 kg of green tomatoes;
• 1 hot capsicum;
• ½ bunch of fresh parsley leaves;
• 3 tbsp. l. refined sunflower oil;
• coarse salt;
• 2 cloves of garlic;
• 2 tbsp. l. apple cider vinegar;
• 2 tbsp. l. granulated sugar.

In a small bowl, mix the liquid ingredients – apple cider vinegar and sunflower oil. Add finely chopped hot pepper and fresh garlic through a press to the resulting mixture. Add salt and sugar to hot sauce. 2 tsp of salt will be enough. But you can adjust its quantity to your liking. Actively stir the sauce until the sweet and salty grains are completely dissolved.

Cut green tomatoes into small pieces. Place them in a glass container with a lid. Pour in the resulting aromatic mixture. Close the lid of the jar tightly and put the snack in a cool place for 24 hours.

Place the prepared tomatoes in a small bowl, sprinkle with fresh herbs. Serve as a salad with any hot dish.

Vegetable salad with corn croutons

Ingredients:

• 470 g corn bread;
• 1 large fresh cucumber;
• 4 feathers of fresh green onions;
• ½ tbsp. chopped fresh basil;
• 1/3 tbsp. quality olive oil;
• ½ tsp. chopped lemon zest;
• 1/3 tbsp. freshly squeezed lemon juice;
• 1 PC. jalapeno pepper;
• 1 tbsp. l. liquid natural honey;
• salt;
• freshly ground black pepper.

Preheat the oven to medium temperature. Cut the corn bread and crusts into equal, neat cubes. Pour onto a baking sheet and level. The crackers should lie on the surface in one layer. Place the baking sheet in the preheated oven. Bake the crackers for a quarter of an hour until deliciously golden brown. Leave them to cool at room temperature.

Cut green tomatoes into medium pieces. Pour them into a spacious salad bowl. Add fresh cucumber slices, chopped green onions and basil.

Prepare the dressing for the appetizer:

1. Mix finely chopped jalapeno peppers (without seeds or skin) with olive oil.
2. Add chopped lemon zest, salt to taste, and pepper to the sauce.
3. Pour in bee honey and lemon juice.
4. Lightly whisk the dressing with a regular fork.

Pour the mixture over the vegetables in the salad bowl. Scatter the prepared corn crackers on top.

Vegan burger

Vegan burger

Ingredients:

• 2 burger buns;
• 1 red and 1 green tomato;
• 1 PC. red salad onion;
• 250 g beets;
• 90 g semolina;
• 1 bunch of fresh lettuce;
• 2 garlic cloves;
• ½ tbsp. vegetable oil;
• ½ tbsp. breadcrumbs;
• 2 tbsp. l. any sauce;
• ketchup to taste;
• spices.

Boil the beets directly in their skins until soft. Peel the finished root vegetable and cut into small cubes. Pour them into a frying pan with heated vegetable oil. Add salt, spices and crushed garlic. Fry the mass until the main liquid evaporates from it.

Add semolina to the pan. Continue frying for another 10-12 minutes. During this time, the semolina will absorb the remaining moisture from the beets. Use a masher directly in the frying pan to transform its contents into a thick, homogeneous mass. When the latter has cooled, form it into flat, wide cutlets. Roll each one in breadcrumbs and fry in a separate frying pan until golden brown. Place the resulting cutlets on paper napkins.

Place a lettuce leaf on each hamburger bun. Spread your chosen sauce on top. Place the cutlet on the base. Cover it with tomato slices of two colors, ketchup to taste and purple onion rings.

Vegan burgers are a great snack option for those losing weight.

Green tomatoes fried in batter

Green tomatoes in batter

Ingredients:

• 4 medium green tomatoes;
• 2 raw eggs;
• coarse salt;
• ½ tbsp. corn flour;
• ½ tbsp. grated parmesan;
• 3 tbsp. l. wheat flour;
• 1 tsp. garlic salt;
• ½ tsp. ground ginger;
• ½ tsp. dried oregano;
• 1/3 tbsp. olive oil.

You need to start preparing the dish with vegetables. Cut green tomatoes into thin slices. The optimal thickness for the pieces is 0.5-0.7 cm. Sprinkle each slice with salt on all sides. Leave it like this for 12-15 minutes.

In a deep bowl, beat the contents of raw eggs. In a second wide container, mix two types of flour, all the specified spices, and chopped cheese.

Dry the green tomato slices with paper towels without wiping off the salt. First dip the pieces one at a time into the beaten eggs and then roll them in the aromatic flour mixture.

Heat olive oil in a large cast iron skillet. Place batter-coated tomatoes in it. Fry for 4-5 minutes on each side. The crust should become golden brown and crispy.

Place the finished snack on paper towels to remove excess fat. Then transfer to a serving platter and serve immediately to guests with any hot sauce.

Cucumbers with green tomatoes for the winter

Cucumbers with green tomatoes

Ingredients:

• 1 kg of miniature fresh cucumbers;
• 1 kg of green tomatoes;
• ½ large bell pepper;
• 130 g green beans;
• 4 garlic cloves;
• 70 g coarse salt;
• 50 g granulated sugar;
• 60 g chopped fresh dill;
• 20 g chopped cilantro;
• 60 ml table vinegar.

Rinse all prepared vegetables thoroughly. If necessary, scrub with a brush. Cut off the “tails” of cucumbers. Then cut them lengthwise into medium pieces. Also chop the bell pepper. Leave the beans whole. The last two components are used in the appetizer rather for beauty, so you can safely exclude them or replace them with other favorite vegetables.

Leave the tomatoes whole too. Only make deep punctures in the area of ​​the stalk with a small fork.

Fill the prepared sterilized jars with all the mixed vegetables. Add peeled garlic cloves to each. Pour boiling water over the contents of the containers. Cover the jars with lids. After a quarter of an hour, drain the water from them into a saucepan. Pour chopped dill, cilantro, salt, sugar into it. Place the pan on the fire.

Bring the future marinade to a boil. Immediately after the first bubbles appear, pour in vinegar. Remove marinade from heat. Quickly pour it into jars of vegetables. Roll up the containers with lids, turn them over and cover with warm blankets. After 24 hours, transfer to a cold place for a long time. You can take a sample from the snack after 15 days. This is a simple, delicious recipe for the winter that every housewife can repeat.

There is probably nothing more troublesome, but at the same time enjoyable, than preparing pickles for the winter. Each product must be well selected. After all, not all vegetables are suitable for pickling, but only the most delicious, neat, beautiful, without damage.

It is in this case that we can achieve the ideal balance of taste and visual pleasure. Personally, I like green tomatoes in this regard. They are simply my favorites. And the recipes for preparing green tomatoes for the winter are simply FINGER-LICKING! And not only for its interesting taste, but also for its ease of preparation. Since their fruits are almost always neat, even and quite dense, which prevents their appearance from being spoiled in the process of preparing for pickling.

In general, the most important thing in this dish, apart from the tomatoes themselves, of course, are well-selected spices. After all, only thanks to them will the unusual taste of this delicacy be emphasized, which anyone can afford to try.

And, the best part is that the components used are ordinary, familiar to us all and not at all expensive. Yes, and preparing them is very simple.

Before you start cooking, I’ll tell you a little about how to choose the right tomatoes. Tomatoes, you need to choose medium in size, or a little larger than that. But, under no circumstances take small ones, they are not yet fully formed and there is a high probability that they contain a toxic substance - corned beef.

In addition, such tomatoes are not tasty at all, and there is no benefit from them, only harm. But fruits that are already at the ripening stage, that is, not yet brown, but will soon become so, are ideal for pickling. There are practically no toxic substances in them. I will note right away that the content of corned beef in some specimens is possible, but it is so insignificant and so rare that it will not bring us any harm. The taste of the dish will be simply magnificent, and there will be many benefits.

If you still have doubts and are worried, then you can simply use brown fruits, but I will say right away that their taste will be slightly different.

You can also use one very good, proven method to completely remove corned beef from tomatoes. It’s simple, just fill them with water with a good salt content and leave for 2 hours.

How to choose the size of container for pickling tomatoes

So, what container will be most suitable for pickling green tomatoes? In general, there is no clear answer to this question. Because there are many factors that influence its size. For example, each housewife chooses a different quantity of products that she needs and, accordingly, this affects the size of the container. It's also worth taking into account how long you want the pickles to last. Thirdly, which is also quite important, you need to consider at what temperature your tomatoes will be stored.

Well, let's look at some examples of containers that are suitable for pickles.

1. Barrel. There are a huge number of them now. Starting from the largest to the smallest barrels. But, it is worth remembering that this type of container is suitable only for those who actively consume pickles. And, the cold salting method is suitable for them.

By the way, this method is also suitable for glass containers.

Also, in addition to the size, the barrels differ in the material from which they are made. Nowadays, everything made of plastic is very popular and they are no exception. And, such popularity is due to the fact that it is light, cheaper, convenient and fewer microbes accumulate on it. But, of course, there are disadvantages, the most important one is the content of harmful substances in plastic, albeit in very small quantities.

In my opinion, it would undoubtedly be better to use the good old, proven method and pickle the tomatoes in a wooden barrel. But first you need to rinse it thoroughly and pour boiling water over it to disinfect it.

2. If you don’t have barrels, but have a metal container and you decide to use it, then keep in mind that such dishes can only be enameled.

3. And of course, in the absence of any of the above, an ordinary glass jar will do.

Cold sourdough: how to preserve rich taste

We will salt unripe tomatoes in almost the same way as cucumbers. And, the most common, simple spices are used for this process.

And so, we need:

• hot pepper - 2-3 pods;
• black currant leaves - 10 pieces;
• dill - a bunch (200 grams);
• parsley - 40 grams.

The above indicated quantity of products is used to pickle 10 kilograms of tomatoes.

Keep in mind that the brine should be quite salty, at least 7%. To obtain this consistency, you need to dilute 70 grams of salt in one liter of water. Apply this ratio to your brine amount.

As for spices, don’t limit yourself to anything at all. Put whatever your heart desires. Be it cloves, coriander, cinnamon or other favorite spices.

Above, I mentioned that there is such a method of salting as cold. So, I would like to focus a little more attention on it and describe the whole process. At the bottom of the selected container, first place a layer of tomatoes, then a layer of spices mixed with salt. And so on until the barrel is full. Then, fill everything with cold water, preferably hard. As you can see, everything is very easy and simple.

Of course, not everyone’s house or apartment has the size, especially if there is no pantry or cellar, to store barrels of pickles. In this case, you can salt the vegetables in glass jars. They can be placed anywhere, and the product in such a container will be stored for quite a long time.

In addition to all the conveniences, when using this method, vegetables can be combined with each other. They can be not only whole, but also cut into slices, stuffed with various spices, and so on.

I want to offer you some wonderful recipes. I am sure that you will definitely like at least one of them and become your favorite.

Unripe tomatoes with herbs

We will need:

• green tomatoes;
• peppercorns;
• Bay leaf;
• dill, parsley (fresh or dried) - to taste;
• garlic - 3 heads per jar (1 liter);
• hot pepper - 2 pieces per liter jar.

To prepare the brine, you need:

• salt - 2 tablespoons;
• sugar - 1 tablespoon;
• dry mustard - a pinch (if you don’t like it, you don’t have to add it).

Cooking method:

1. First, the jars that we will use need to be sterilized.

2. Then, prepare the brine: add salt and sugar to boiling water, you can also sprinkle a pinch of dry mustard. Bring the brine to a boil, turn off the heat and leave to cool to room temperature.

Keep in mind that the amount of ingredients indicated in the recipe is for 1 liter of water.

Now, first of all, put the garlic cloves on the bottom. Then follows a layer of tomatoes, the second layer - herbs and spices (peppercorns, bitter, bay leaf). And in this way, we alternate layers of tomatoes and herbs with spices until the jar is filled to the top.

3. As soon as the brine has cooled, pour it over the tomatoes with garlic and spices and close the jar with a nylon lid.

Below, we present to your attention another very tasty way to pickle tomatoes, where you need to stuff them with herbs.

Tatar tomatoes

We will need:

• green or brown tomatoes - 6 kilograms;
• bell pepper - 0.5 kilograms (preferably different colors);
• carrots - 6 pieces (medium size);
• garlic - 1 head;
• greens - to taste;
• spices - to taste.

To prepare the brine:

• water - 1 liter;
• salt 2 - tablespoons;
• sugar 1 tablespoon.

Cooking method:

1. First, prepare the filling for the tomatoes. To do this, cut the bell pepper into small strips, grate the carrots on a medium-sized grater and chop the garlic. Mix everything thoroughly.

3. Place the filling into this cut. Little by little!

4. Place peeled garlic cloves on the bottom of a sterilized jar, then stuffed tomatoes. Sprinkle spices on top and use herbs as decoration.

5. Now, prepare the brine: add salt and sugar to boiling water, mix and bring to a boil.

6. And with this just boiled brine, pour the tomatoes and close the lid. Be sure to wrap the jars in a blanket and leave them to cool.

Delicious pickled tomatoes with garlic and herbs for the winter

What would we do without fragrant and incredibly healthy garlic? After all, not a single pickle can do without it. It has such an attractive aroma that as soon as you smell it, you immediately want to try the dish to which it was added.

In addition, garlic is one of the few vegetables that does not lose its medicinal properties when canned.

And so, let's move on to preparing delicious green tomatoes with garlic.

I would also like to add that you can use both cold and hot brines in this recipe. Choose according to your taste.

Ingredients:

• green or brown tomatoes (medium size);
• dill with parsley - to taste;
• garlic;
• horseradish.

• salt - 2 tablespoons;
• sugar - 1 tablespoon.

By the way, if you use cold brine, you don’t need to add sugar.

Cooking method:

1. Wash the tomatoes accordingly. And carefully cut each fruit from the top.

2. Cut the garlic into slices and put them into this cut.

3. Place vegetables in a jar in layers, alternating with spices. That is, a layer of tomatoes, a layer of spices. And so on until the container is completely filled.

In addition to jars, you can also use an enamel pan. This will be even better. Firstly, it is roomy. Secondly, it is convenient to remove tomatoes from it. As for the shelf life, it is practically not inferior to banks. For example, we store tomatoes pickled in a saucepan until spring, but this happens very rarely, unless a lot of them were salted.

Another simple recipe for green tomatoes in their own juice

To prepare, we will need:

• tomatoes;
• black currant leaves;
• horseradish leaves.
• cherry leaves;
• salt - 2 tablespoons per jar (3 liters);
• garlic;
• soft cabbage leaves;
• sugar - 30 grams per jar (3 liters).

Cooking method:

1. Wash the tomatoes and pierce them near the stalk. We put them in the container that we chose for salting. Next, add currant leaves, horseradish leaves, cherries and herbs to the vegetables. Mix everything thoroughly. Place garlic between the fruits, add salt and sugar.

2. Place greens and cabbage leaves on top.

3. That’s it, cover the vegetables and herbs with a lid and leave for 24 hours. After this time, juice should appear. If there is not much of it, then you need to add brine. To do this, add 60 grams of salt to one liter of water.

In conclusion

Remember, so that green tomatoes do not spoil longer and are stored better, they must be kept cool.

By the way, there is one very good tip for keeping salted tomatoes even longer. Simply, you need to put a small branch of bird cherry in the container. But first, soak it in boiling water for a little while.

In addition, green tomatoes can be used to make a very tasty snack. For example, take carrots, peppers or zucchini and pickle them along with tomatoes.

Bon appetit!