Recipes of green tomato salad for the winter: how to avoid “bitterness”, as well as a life hack with a nylon cover

In raw form, green tomatoes are not accepted. But if canned unripe fruits appear on the table, then their red-cheeked “relatives” no longer pay attention. Therefore, experienced housewives try to procure at least a few cans of "tomato delicacy" for the future. Of course, you can purchase finished products in the store. But in terms of quality and taste characteristics, homemade blanks in banks are beyond competition. They have only natural ingredients. There are no flavor enhancers, dyes, or other “harmful” chemicals.

What you need to know about "greenfinchs"

Green tomatoes contain substances that are involved in the metabolic processes of the body. During heat treatment, most of them are not lost. The composition of vegetables includes the following healthy components:

• vitamins - B, A, C, E, PP;
• micro and macro elements - aluminum, iron, boron, copper, potassium, calcium, sodium;
• amino acids - alanine, arginine, lysine, leucine, serine, glutamic acid;
• fatty acid - omega-6, palmitic, stearic.

Phytoncides, which are part of green tomatoes, help fight inflammation. Lycopene is able to stop the formation of cancer cells. It also normalizes blood pressure, helps lower blood cholesterol, which reduces the risk of heart attack. And tomatoidine is a substance that takes part in the growth of muscle mass.

Possible harm

In raw form, vegetables are not recommended because of the high content of solanine. The substance is capable of causing food poisoning of varying severity. The following contraindications to the use of green tomatoes are:

• individual intolerance;
• cardiovascular diseases;
• arthritis and gout;
• kidney disease.

Preparing for canning

The quality of the salad depends not only on the products used, but also on the preparation technique. It is necessary to take care of culinary tools in advance, which will provide convenience in the canning process.

We collect the dishes

First of all, we stock up on measuring containers that will help determine the proportions of the ingredients. During cooking, almost everything on the kitchen shelves can come in handy.

• Pan. Capacity is needed for salads with both sterilization and instant cooking. In it we will cook vegetables or boil cans filled with salad mixture. It is better to give preference to a product made of durable stainless steel. We choose the volume, given the number of products. Utensils with divisions on the walls are very convenient, it is easier to track the amount of boiled contents with it.
• Devices. It will take a slotted spoon to remove the foam. With a wooden spoon with a long handle, you can stir the dish during cooking, arrange it in banks.
• Thermometer. The device will help determine the temperature of canned foods during cooking or pouring into glass containers.

We process banks

Tanks for salad dressings must be thoroughly washed, degreased with soap and water or soda solution. Check that there are no cracks or chips. Sterilize a half-liter container for five minutes, a liter - ten minutes, a two-liter - 15 minutes, a three-liter - 20-25 minutes. There are four ways to prepare cans.

1. In the microwave. At the bottom of a container that is clean and without damage, pour a little water (on two fingers). In an upright position, put it in the microwave. Turn on the microwave oven for a power of 800-900 watts. We make sure that all water does not boil away, otherwise the container will burst.
2. In the oven. On the grate, put the banks with their neck down. Preheat the oven to 150 ° C. We maintain time taking into account the displacement.
3. In a double boiler. We put the banks upside down and turn on the "Cooking" mode.
4. Ferry. A pot, kettle, bowl will do. Pour water into the container, cover it with a metal sieve. From above we put the container neck down.

Green tomato salad for the winter: recipes with and without sterilization

An important component of canning is a competent choice of products. Having decided to make a salad of green tomatoes for the winter, it is better to use vegetables without external damage, signs of disease. As for the sizes, any are suitable, since they still need to be cut. Medium fruits have a dense structure and hard flesh, unlike large vegetables. Too small, for example, cherry tomatoes, it is not recommended to take. They can’t be divided into parts so that it looks beautiful and appetizing in the finished dish.

"Winter"

Features. Many people prefer simple snacks without sterilization, the taste dominant of which is determined by unripe tomatoes. Winter salad is also included in this category. You can experiment and enter into the composition of Fig. 2 kg of tomatoes take a glass of cereal. In this case, the rice is pre-soaked, then cooked with the rest of the vegetables.

Ingredients:

• 5 kg of tomatoes;
• 1 kg of bell pepper;
• 300 g of garlic;
• three hot peppers;
• two glasses of sugar;
• two glasses of sunflower oil;
• 100 g of vinegar;
• 100 g of salt.

Cooking

1. Vegetables are cut into four or six parts, depending on their size.
2. We chop peppers, garlic in a meat grinder.
3. Mix all the ingredients.
4. After boiling, simmer for 30 minutes.
5. We lay out in clean jars, twist the lids.
6. We put in a warm place until completely cooled.

Danube

Features. In its composition, the Danube salad is very similar to the traditional lecho. Its roots can be found in national Hungarian cuisine. Appetizer served as a side dish or meat dressing. Since it contains vinegar, it is not recommended to use it on an empty stomach and as an independent dish.

Ingredients:

• 1.5 kg of unripe tomatoes;
• 750 g of carrots;
• 750 g of onions;
• 150 ml of vegetable oil;
• 150 ml of vinegar;
• 60 g of granulated sugar;
• 50 g of salt;
• three bay leaves;
• 15 peas of black pepper.

Cooking

1. The washed clean tomatoes are cut into large slices.
2. We rub the carrots coarsely, chop the onion with medium half rings.
3. In a saucepan, mix vegetables, sprinkle with salt. Leave to insist for four hours.
4. After the right time, add sugar, spices, sunflower oil and vinegar.
5. Simmer for one hour, stirring occasionally.
6. We spread the mixture in a container, fill it with brine, which remained in the pan.
7. Roll up, turn over the neck and warm.
8. Take to the storage place when cool.

"Emerald"

Features. This blank will become an exquisite decoration of the festive table. Emerald color will attract the eye and arouse appetite. When cooking snacks without cooking, special attention should be paid to the last layer. It is recommended to form it from tomatoes. If you pour chopped greens on top, then when the water is drained, it will be washed off.

Ingredients:

• 2.5 kg of unripe tomatoes;
• three small garlic heads;
• 300 g of parsley;
• 300 g of dill;
• 2.5 liters of water;
• two large spoons of salt;
• four large spoons of granulated sugar;
• a small spoon of vinegar on one can;
• four peas of black pepper;
• two cloves.

Cooking

1. Grind the tomatoes into slices.
2. Cut garlic cloves into three or four parts.
3. Finely chop the parsley and dill.
4. In the containers we spread the layers: cloves and peppers, tomatoes, garlic, herbs, tomatoes. Repeat the sequence until we fill the jar.
5. Fill the layers with boiling water, cover the containers with lids.
6. We prepare the marinade: boil water and throw salt and sugar into it. Stir until completely dissolved, keeping on fire.
7. Drain the water from the cans and fill it with brine. Add vinegar.
8. Roll up, flip, warm.

Very fast garlic

Features. A spicy salad of green tomatoes for the winter goes well with meat and fresh white bread. As an independent dish, those who like to test their stomach for strength can use it. Young children not recommended.

Ingredients:

• 7 kg of unripe tomatoes;
• 150-200 g of sugar;
• 150-200 g of salt;
• 200 ml of sunflower oil;
• 200 ml of vinegar;
• 200 g chopped garlic.

Cooking

1. Finely chop the garlic, cut the tomatoes into medium slices.
2. Mix the vegetables, add the remaining components. Leave to insist for three hours.
3. We lay out the mixture in sterile jars. We close with plastic covers. We put in a cool place.

Donskoy

Features. A prerequisite for the proper preparation of a classic snack is the presence of cucumbers. Donskoy salad has a lot of interpretations. You can experiment with spices and seasonings, guided by taste preferences. The appetizer is juicy with crispy vegetables.

Ingredients:

• 2 kg of green tomato;
• 2 kg of cucumbers;
• 1 kg of bell pepper in different colors;
• 500 g of onion;
• 120 ml of vinegar (9%);
• 100 g of salt;
• 150 g of sugar;
• spice.

Cooking

1. We wash all the vegetables. We remove the excess - stalks, seeds, spouts, tails.
2. Cut the tomatoes into quarters or six slices, onions and peppers in half rings, cucumbers in circles.
3. In a large container (more than 5 l) we add the prepared products, add salt, sugar. For piquancy, we can use bay leaf, peppercorns. We leave the salad mixture for two to three hours to insist.
4. In sterilized jars, pour vegetable assortment, pour vinegar, brine remaining in the container.
5. We cover the container with lids and put it in a pan. Pour water over the shoulders. We sterilize the salad 15-25 minutes after it boils. We select the time taking into account the capacity of the containers.
6. Roll the finished snack while it is hot. We put it in a warm place and wrap it up with something. We put it in storage when it cools down.

"Cobra"

Features. Salad of green tomatoes for the winter “You'll lick your fingers” is sharp, “bite”. It is thanks to these taste characteristics that he acquired a second interesting name - “Cobra”. The amount of pepper and garlic can vary depending on what degree of severity is preferable. An excellent winter salad that goes well with meat and can tint its excessive fat content.

Ingredients:

• 2.5 kg of unripe tomatoes;
• three cloves of garlic;
• 150 g hot chili peppers;
• 100 ml of vinegar;
• four large spoons of salt and sugar.

Cooking

1. Cut the tomatoes into slices.
2. Grind the peeled hot pepper finely - chop with a knife or grind in a meat grinder.
3. Pass garlic cloves through a press.
4. We put all the ingredients in a pan, add spices. Mix well until salt and sugar dissolve. Pour vinegar.
5. In sterilized jars, tightly lay the salad mixture.
6. Boil cans with a snack for 20 minutes in a saucepan.
7. We roll up the lids, insulate and wait until completely cooled.
8. We remove for storage.

"Watercolor"

Features. Appetizer is prepared without vinegar. Mandatory filling with hot oil. The dish combines light sweetness and sourness.

Ingredients:

• 2 kg of unripe tomatoes;
• 500 g of onions;
• 500 g of carrots;
• 500 g of bell pepper;
• two garlic cloves;
• a bunch of greenery;
• 50 g of salt;
• 100 g of sugar;
• 200 ml of vegetable oil.

Cooking

1. We cut tomatoes, carrots into thin rings, peppers, onions - into half rings.
2. We press the garlic, chop the greens.
3. Stir the products and leave for six hours. After the mixture is infused, add the remaining components.
4. Pour into jars, put them in a pan and fill with water. Boil for 15 minutes.
5. We twist the lids, turn over, insulate.

"Hunting"

Features. Having decided to make such a salad of green tomatoes for the winter, you can change the components and their quantity at your discretion. Then, each year, the blanks will have a different taste. For example, the first time a little ground coriander is added, the second - hot chili pepper.

Ingredients:

• 200 g unripe tomatoes;
• 200 g of cucumbers;
• 200 g of bell pepper;
• 200 g of white cabbage;
• 100 g carrots;
• 50 g of onions;
• one garlic clove;
• salt to taste;
• on a sprig of dill, parsley;
• a small spoon of vinegar per liter capacity;
• two large spoons of sunflower oil.

Cooking

1. Grind carrots, cucumbers with thin sticks, onions, peppers, tomatoes - in small squares.
2. Shred the cabbage finely, crush the garlic, chop the greens.
3. Leave the mixed mixture until it makes juice.
4. We heat, but do not boil. In a warm salad, add vegetable oil, salt and vinegar.
5. We lay out on the banks, sterilize for 30 minutes.
6. Roll up containers, turn over, wrap.

With tomato paste

Features. An appetizer differs from other salads in that the vegetables in its composition must be sliced ​​equally. It is recommended to grind products in strips. In this form, they will not be digested and will not turn into slurry. If cut into cubes, then medium size.

Ingredients:

• 1.5 kg of unripe tomatoes;
• 1 kg of carrots;
• 0.5 kg of onions;
• three large spoons of sugar;
• a large spoon of salt;
• 100 ml of sunflower oil;
• 250 ml of tomato paste;
• two large tablespoons of vinegar (9%);
• black pepper peas.

Cooking

1. Chop vegetables.
2. We make dressing from spices and seasonings. We fill it with a salad mixture, mixing thoroughly. Leave to insist for two hours.
3. Cook after boiling for 20 minutes.
4. We lay out in heat-treated jars, roll up, warm.

Recipes of green tomato salad for the winter allow you to cook bright and colorful snacks. It is recommended to eat them in the first year after seaming. If the workpieces cost more, then substances harmful to health accumulate in them. Including increases the dose of solanine. For more than one year, salads with rice and barley should not stand. Keep the twist in a cool place where direct sunlight does not fall.

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