Green tomato salads for the winter: TOP-11 best recipes

2024 Author: Arianna Cook | [email protected]. Last modified: 2024-01-12 17:55

Features of preparing snacks for the winter. TOP 11 best green tomato salad recipes step by step. Video recipes.

Green tomato salad is a delicious appetizer with a slight sourness in taste, which successfully diversifies the everyday menu and will come in handy on the festive table. Unripe tomatoes go well with any seasonal vegetables, be it zucchini, eggplant, cabbage, green beans, there are a lot of spinning recipes based on them, so do not rush to throw tomatoes away if they did not have time to ripen before the cold weather begins.

Features of cooking green tomato salads

If the tomatoes are not ripe by the end of autumn, do not rush to despair, they can also be used unripe, for example, prepared for the winter in the form of a salad. There are many recipes - salty, sweet, spicy, but in any case, even a novice housewife can cope with this task.

The most important quality for which green tomatoes are valued in cooking is light sourness, which is not inherent in ripe tomatoes. At the same time, a pronounced tomato flavor remains.

To prepare salads from green tomatoes, you can step by step use any container - cans, a bucket, but the most delicious are barrel tomatoes. Additionally, when preparing snacks, add dill, horseradish, a lot of spices and spices, as well as other vegetables - onions, garlic, bell and hot peppers, carrots, zucchini, eggplant, cabbage, green beans, celery, and for satiety - rice. If you plan to store the twist for a long time in winter, then a lot of vinegar is poured in during cooking.

Features of the choice of ingredients for preparing salad:

Take dense tomatoes so that they do not give too much juice.
On the contrary, choose juicy carrots.
When buying bell peppers, it is better to take orange or red if possible, it is considered healthier than green.
If you want to make a spicy salad, do not remove the seeds from the chili.
Eggplants should be used medium-sized, such fruits are cooked faster, without having time to turn into porridge.
Red onions in a salad will look prettier than regular ones.
It is preferable to add apple cider vinegar to the snack, it is more useful and less vigorous than table vinegar.

Preservation usually lasts about 2 weeks, then the appetizer can be served. However, there are also recipes for quick salads from green tomatoes, then the dish will be ready after 5 days.

TOP 11 recipes for green tomato salads

Dishes from unripe tomatoes are original not only in appearance, but also in taste. Therefore, many housewives try to prepare various snacks for the winter on their basis - most often salads. Further, the most delicious recipes.

Green tomato salad with onions and garlic

Green tomato salad with garlic and onion

If there are many unripe tomatoes left at the end of the season, they can be prepared for the winter using a simple and quick recipe. Nevertheless, the appetizer turns out to be spicy and tasty, and therefore perfectly complements any meal.

Caloric content per 100 g - 230, 2 kcal.
Servings Per Container - 5-6
Cooking time - 1 day 2 hours

Ingredients:

Green tomatoes - 1-1.5 kg
Bulb onions - 1 pc.
Garlic - 5 cloves
Vinegar - 500 ml
Sea salt to taste
Ground oregano - a pinch
Sunflower oil - 500 ml

Step-by-step preparation of green tomato salad with onions and garlic:

Cut the washed and peeled tomatoes into slices, salt and leave for a couple of hours.
After the specified time, drain all the juice that has formed by throwing the tomatoes into a colander.
Cut the washed and peeled onion into half rings, and cut the garlic into slices. Send to tomatoes.
Pour vinegar over the vegetables and leave for a day to marinate the appetizer.
After the indicated time, discard the vegetables in a colander, and then rinse.
Pack the salad in layers in jars, which should be sterilized first. Sprinkle them generously with oregano, sparing no seasoning.
Top the appetizer is poured with vegetable oil, and then closed with screw caps. Taste gains after 30 days, and then it can already be served.

Green tomato salad with bell pepper

This recipe for green tomato salad without sterilization will allow you to prepare a delicious appetizer that is great for both an everyday dinner and a festive reception. Moreover, the process does not take long.

Ingredients:

Green tomatoes - 4 kg
Onions - 1 kg
Bulgarian pepper - 1 kg
Carrots - 1 kg
Sugar - 1 tbsp.
Refined vegetable oil - 1 tbsp.
Salt - 2 tablespoons
Vinegar - 1/2 tbsp.

Step-by-step preparation of green tomato salad with bell pepper:

The first step is to prepare the vegetables. Rinse them under running water, remove the tops, stalks, seeds, peels - if necessary.
Next, grind the carrots on a grater, cut the peppers into strips, the onions into rings or half rings, and the tomatoes into slices.
We mix the prepared ingredients, salt and add sugar.
Further, according to the recipe for green tomato salad, pour vegetable oil and vinegar into the vegetables.
Stir the appetizer and send it to simmer over medium heat. Remember to stir periodically to avoid burning.
Prepare the green tomato and pepper salad for 20 minutes, until they begin to change color.
In the meantime, let's get started preparing the containers for the snack: sterilize the cans and lids in a convenient way.
At the next stage, we begin to prepare the salad. We pack it hot in jars after taking it off the heat, close it with lids and turn it upside down. Cover with a blanket and leave until it cools down.
After about a day, you can rearrange the blanks with a delicious green tomato salad to a permanent place.

Note! If you want a hot snack to taste, add hot chili, chopped as small as possible. You can also use black peppercorns and garlic.

Green tomato salad with cabbage

Green tomato salad with cabbage is a very tasty preparation with a sweet and sour taste, which is great for accompanying meat and boiled potatoes. You can not only include it in your daily diet, but also serve it to the festive table.

Ingredients:

Green tomatoes - 1, 4 kg
Cabbage - 1 large head of cabbage
Onions - 3 pcs.
Carrots - 3 pcs.
Bulgarian pepper - 2 pcs.
Sugar - 90 g
Salt - 50 g
Apple cider vinegar 6% - 255 ml
Allspice - 8 peas

Step by step preparation of green tomato salad with cabbage:

First of all, we thoroughly wash the tomatoes, remove the stalks, cut into small pieces.
We shred the washed cabbage, freed from dirty leaves, into strips.
Peel the onion and cut into half rings.
Cut the washed bell pepper into several parts, removing the stem and seeds.
Before preparing the green tomato salad, mix vegetables, salt, place a weight on top and leave in this position for several hours.
After the specified time, send the mass to the fire. Pre-salt, add sugar and vinegar.
When the appetizer boils, cook for about 10 minutes, reducing heat.
Pack the green tomato salad in jars for the winter, cover and turn upside down. Cover with a blanket and wait for the workpiece to cool completely.
After about a day, move the cans to their permanent place.

Korean green tomato salad with carrots

Korean Green Tomato Salad is a great appetizer to accompany meats and various side dishes, but it can also be served as an appetizer during a feast.

Ingredients:

Green tomatoes - 500 g
Carrots - 2 pcs.
Sweet pepper - 2 pcs.
Garlic - 4 cloves
Dill - 1 bunch
Parsley - 1 bunch
Vinegar - 2 tablespoons
Sugar - 2 tablespoons
Salt - 1 tsp
Vegetable oil - 2 tablespoons

Step-by-step preparation of Korean-style green tomato salad with carrots:

Washed tomatoes should be peeled and cut into slices.
We wash the bell peppers thoroughly, remove the stalks and seeds, and then chop them into strips.
Remove the skin from the washed carrots and rub it on a grater designed for making Korean salads.
We wash the greens under running water, chop with a knife.
Next, according to the recipe for green tomato salad for the winter, you should prepare the dressing. To do this, combine vinegar, sunflower oil, salt and pepper the mixture, and then mix well.
Pour the dressing over the vegetables and leave for a while to marinate better.
After 10 hours, the green tomato salad with carrots can be served on the table or, if desired, prepared for the winter.

Green tomato salad in adjika

Fans of spicy appetizers should take note of the recipe for a salad of green tomatoes in adjika. It turns out very spicy, but such a blank is eaten quickly. If you want a lighter curl, remove the seeds from the chili when preparing the vegetables.

Ingredients:

Green tomatoes - 3.5-4 kg
Parsley greens - 1 bunch
Dill greens - 1 bunch
Sweet pepper - 500 g
Hot red pepper - 200 g
Garlic - 300 g
Red tomatoes - 500 g
Hops-suneli - 50 g
Salt - 150 g
Vegetable oil - 50 g

Step-by-step preparation of green tomato salad in adjika:

First of all, you should make adjika. To do this, cut the washed vegetables into pieces and twist them through a meat grinder. When preparing chili peppers, the seeds are not removed if you want to get the sharpest flavor possible. For a more delicate consistency, you can add apples or carrots.
Next, we proceed to the preparation of tomatoes. We wash it under running water, remove the stalks, cut into several parts.
Fill them with adjika and send the spicy green tomato salad to the stove. We make the heat medium and cook until boiling, then reduce it for another 20 minutes.
After the specified time, add chopped greens to the appetizer.
It remains to steam the jars and lids.
Fill prepared containers by sterilizing hot green tomato salad.
Roll up the cans and turn the lids down. Wrap with a thick blanket and wait until cool completely.
Transfer to a permanent place after 1 day.

Green tomato salad with mustard

You can diversify the recipe for a simple green tomato salad by adding sugar and mustard powder. The appetizer turns out to be quite spicy, since the list of ingredients also includes hot peppers and garlic.

Ingredients:

Green tomatoes - 4 kg
Hot peppers - 4 pcs.
Large carrots - 6 pcs.
Onions - 3 pcs.
Garlic - 20 cloves
Mustard powder - 3 tablespoons
Sugar - 15 tablespoons
Salt - 4, 5 tablespoons
Vinegar 9% - 150 ml
Dill - 1 bunch
Parsley - 1 bunch
Vegetable oil - 10 tablespoons

Step by step preparation of green tomato salad with mustard:

First, let's prepare the tomatoes. We wash them under running water, remove the stalks and cut them into several slices.
Before making a salad of green tomatoes, peel the washed carrots and grind them into a coarse grater intended for making Korean salads.
Remove the husk from the washed onion and cut it into half rings.
We wash the hot pepper, remove the stalks from it, cut into several parts. If you want to make a spicy salad of green tomatoes in jars, do not remove the seeds from the chili.
Peel the garlic and pass through a press, and chop the herbs with a knife.
Combine all the ingredients together, salt them, add sugar and pour in the vinegar. The appetizer should be left for 3 hours to marinate well.
After the indicated time, pack the green tomato salad without boiling into jars and pour a couple of tablespoons of vegetable oil into each of them.
Cover containers with lids and sterilize 15 minutes after boiling.
After the specified time, the jars should be corked, turned upside down and insulated with a blanket.
When they cool down, and even better after 1 day, you can move to a permanent place.

Green tomato salad with zucchini

Another original combination of pickled vegetables, cut into large pieces, which are moderately firm. The salad is well suited for a daily diet as an addition to meat dishes and all kinds of side dishes, as well as an appetizer for a festive table. Whenever possible, it is better to use zucchini young.

Ingredients:

Green tomatoes - 2.5 kg
Zucchini - 1-1, 2 kg
Garlic - 12 large cloves
Bulb onions - 6 pcs.
Red bell pepper - 2 pcs.
Parsley and dill greens - 3 bunches
Water - 2, 25-2, 5 l
Salt - 6 tablespoons
Sugar - 3 tablespoons
Bay leaf - 6 pcs.
Allspice peas - 3 pcs.
Carnation - 6 buds
Black peppercorns - 18-20 pcs.
Vinegar 9% - 6 tablespoons

Step by step preparation of green tomato salad with zucchini:

First of all, the vegetables should be washed well under running water.
Peel the onion and garlic, remove the skin from the zucchini (if you use young fruits, you can leave it), from the peppers and tomatoes - the stalks. We also free the pepper from seeds.
Cut the vegetables into several pieces, and pass the garlic through a press.
We put the components in jars in layers. First, place a sprig of herbs on the bottom of each container, then vegetables in the following order: courgettes, onions, tomatoes, garlic, peppers, until you fill the entire jar. On top, also lay on a sprig of dill and parsley.
It remains to prepare a marinade for a salad of green tomatoes with garlic, adding bay leaf, spices, salt and sugar to the water. Vinegar is poured into it when ready, after which the solution is filtered.
Pour the marinade over the salad in the jars and sterilize them for 20 minutes, keeping the heat to a minimum.
We roll up the containers, turn them upside down and wrap them in a thick blanket.
After they have completely cooled down, namely after a day, rearrange to a permanent place.

Hunter's salad of green tomatoes with cucumbers

Hunter's Salad is a multi-ingredient snack that comes in handy when you need to set the table quickly. As a rule, it is canned at the end of the harvesting season, since winter cabbage is used for its preparation. The proportions of vegetables are given conditionally, they can be changed, depending on the components that are available.

Ingredients:

Green tomatoes - 200 g
Cucumbers - 200 g
Cabbage - 300 g
Bulgarian pepper - 200 g
Carrots - 100 g
Turnip onion - 1 pc.
Garlic - 1 clove
Parsley, dill - on a small branch
Salt to taste
Vinegar essence - 0.5 tbsp.
Vegetable oil - 2 tablespoons

Step-by-step preparation of a hunting salad from green tomatoes with cucumbers:

The first step is to prepare vegetables. We wash the tomatoes, remove the stalks and cut into cubes.
We wash the cucumbers, remove the tough skin from them and cut them into strips.
Peel the onion and cut it as small as possible.
Remove the skin from the washed carrots and cut into strips. It is better not to use a grater for chopping vegetables, otherwise they will be too soft.
Remove the stalks and seeds from the pepper, and then cut into cubes.
Chop the cabbage into large pieces that exceed the size of the rest of the vegetables.
Pass the peeled garlic through a press.
We mix all the vegetables, salt and leave for a while until juice forms.
Then we send the workpiece to the fire and heat it up a little, avoiding boiling.
Add vinegar and vegetable oil to the green tomato salad.
Now you should transfer the snack to the jars, which need to be sterilized in a water bath. If you use containers of 0.5 liters, 12 minutes is enough, if liter containers - then 15 minutes.
Roll up the jars with lids, cover with a thick blanket, and leave wrapped until cool.
Transfer to a permanent place after 1 day.

Green tomato salad with eggplant

Green tomatoes go well with any autumn vegetables - not only zucchini, but also with eggplants. If you make a salad based on them and prepare for future use, then you can provide your family with vitamins for the whole winter. And the taste of the salad only gets better from long-term storage.

Ingredients:

Eggplant - 1 kg
Green tomatoes - 700 g
Carrots - 500 kg
Bulgarian pepper - 300 g
Parsley - a large bunch
Dill - bunch
Bulb onions - 2 pcs.
Garlic - head
Hot pepper - 0, 5 pcs.
Apple cider vinegar 5% - 10 tablespoons
Aromatic vegetable oil - 12 tbsp.
Sugar - 1 tablespoon
Salt - 2 tablespoons with a slide

Step-by-step preparation of green tomato salad with eggplant:

Let's start with the eggplant. The washed and peeled fruits are thrown in boiling water and boiled over high heat for 15-20 minutes, depending on their size. First, you need to pierce them in several places.
When ready, transfer the eggplants to a suitable container and place under a press to remove the water - cover the plate and place the weight on top.
While the eggplants are wringing out, let's prepare the pepper. Wash and peel it of stalks and seeds, chop into small cubes.
Next, grind the carrots with a coarse grater and send them to a bowl with pepper.
We wash, dry, finely chop the greens and send them to the vegetables.
We take up the tomatoes. Mine, remove the stalks, cut into cubes and transfer to a container with salad.
Following the tomatoes, we send finely chopped onions and garlic to the vegetables (it is not recommended to pass through a press).
At the next stage of preparing the green tomato salad, grind the eggplants. If they are firm enough and not boiled, then it is better to cut them into large pieces. Add to vegetables.
Now prepare a salad dressing using vegetable oil, vinegar, sugar and salt. The proportions of the ingredients can be changed to your liking.
Fill the salad with dressing, mix and pack in jars.

Green tomato salad with green beans

Green beans ripen at the same time as tomatoes, so based on these vegetables, you can make a delicious salad for the winter. Due to the fact that it is prepared by stewing, the appetizer can be stored in an apartment.

Ingredients:

Unripe tomatoes - 5 kg
Green beans - 5 kg
Onions - 1.5 kg
Parsley root, herbs - 200 g
Carrots - 1 kg
Sugar - 150 g
Table vinegar - 150 ml
Ground hot peppers - large spoon
Black pepper - 20 g
Salt to taste
Lean oil - for frying vegetables

Step by step preparation of green tomato salad with green beans:

Divide the washed beans into pieces about 3-5 cm long and blanch in boiling water for a couple of minutes. After that, it should be rinsed in a cold course and thrown into a colander so that the excess liquid is glass.
Cut the washed and peeled onion into half rings and fry in hot vegetable oil until it becomes golden brown.
Next, wash and clean the parsley root and carrots, chop using a coarse grater, and fry in a separate pan.
Next, we are engaged in tomatoes. We wash, remove the stalks, finely chop, fry and send to the rest of the vegetables.
Fry all components of the salad, salt, add sugar and mix thoroughly.
We send the appetizer to the fire, wait until it boils, simmer for 5 minutes and pour in the vinegar.
We continue to cook the salad over low heat for a couple of minutes, and then pack it in jars.
We sterilize them for about 35-40 minutes and roll them up with metal lids.

Green tomato salad with rice

Green tomato salad made with rice is not just an appetizer to accompany meat dishes. This is a completely independent dish that can be served as a side dish. It helps a lot if you need to quickly set the table.

Ingredients:

Green tomatoes - 2 kg
Rice - 1 tbsp.
Carrots - 0.5 kg
Onions - 0.5 kt
Bulgarian pepper - 0.5 kg
Salt - 50 g
Lenten oil - 1/2 tbsp.
Granulated sugar - 100 g

Step by step preparation of green tomato salad with rice:

First of all, you should soak the rice for a couple of hours.
In the meantime, let's get to the vegetables. We wash the tomatoes, remove the stalks from them and cut them into circles.
My pepper, peel and cut in the same way.
We chop the washed and peeled carrots on a coarse grater, and cut the onions in half rings.
Mix prepared vegetables with rice, salt and add sugar.
Season the salad with vegetable oil and simmer for 40 minutes, keeping the fire to a minimum.
When the rice is ready, turn off the stove and pack the snack hot into the jars.
Close with lids, turn upside down and insulate the blanks.
Transfer to a permanent place after 1 day.