Salad of green tomatoes for the winter: recipes “yum”, “Cobra”, “Donskoy”, fast cooking without boiling and sterilizing

Immature tomatoes – this is not a fiasco, cold and non-solar summer. It’s a real godsend for those who love to have a big salad of green tomatoes for the winter. Necessary to save the crop and harvest it before its time? Do not despair. Prepare snacks, featuring an unusually rich palette of tastes.



1 hour. 10 particletree complexity

Olga Bulycheva 25 Dec 2017133

The content of the article

  • 1 What you need to know about the “greenfinches”
    • 1.1 Possible harm
  • 2 Preparation for canning
    • 2.1 Collect the dishes
    • 2.2 Processed banks
  • 3 Salad green tomatoes for the winter: recipes with sterilization and without
    • 3.1 “Winter”
    • 3.2 “Danube”
    • 3.3 “emerald”
    • 3.4 Very fast garlic
    • 3.5 “Donskoy”
    • 3.6 “Cobra”
    • 3.7 “Watercolor”
    • 3.8 “Hunting”
    • 3.9 With tomato paste

Raw green tomatoes is not accepted. But if on the table there canned unripe, in their red-cheeked “relatives” do not pay. Therefore, experienced Housewives try to prepare at least a few cans of “tomato delicacy” for the future. Of course, you can buy ready-made products in the store. But the quality and taste characteristics of homework in the banks – out of competition. They only natural ingredients. There are no flavor enhancers, dyes and other harmful to health, “chemistry”.

What you need to know about the “greenfinches”

Green tomatoes contain substances which take part in metabolic processes of the body. During the heat treatment most of them is not lost. The composition of vegetables is composed of the following healthy ingredients:

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

Volatile constituent of green tomatoes, help fight against inflammation. Lycopene is able to stop the formation of cancer cells. It also normalizes blood pressure, reduces the level of cholesterol in the blood, which reduces the risk of heart attack. And stomatidin – substance involved in muscle growth.

Unripe tomatoes are popular with those who are struggling with excess weight. Green fruits included in the various diets due to its low caloric value in 100 g of the crude product 23 kcal. In conservation, this figure is reduced to 20 kcal. In addition, the vegetable contributes to the rapid saturation of the organism that allows without discomfort to reduce the amount of servings.Possible harm

Raw vegetables are not recommended because of the high content of solanine. Substance capable of causing food poisoning of varying severity. The following are contraindications to use green tomatoes:

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

The can cause harm and canned vegetables. Therefore, it is important to follow the recipe. Products must undergo thorough heat treatment.Preparation for canning

The quality of the salad depends not only on the ingredients, but cooking technique. You must take care of culinary tools that will ensure convenience in the process of canning.

Collect the dishes

Primarily stocking measuring containers, which will help to determine the proportions of the ingredients. During cooking may appreciate almost everything on the kitchen shelves.

  • Pan. Capacity needed for salads as sterilization, and quick cooking. So we’re going to cook vegetables or boil filled with a salad mix of banks. To prefer the better product of durable stainless steel. Displacement choose, given the number of products. Very comfortable to ware with marks on the walls, it is easier to monitor the amount of reduced content.
  • Devices. Need a skimmer to remove the foam. A wooden spoon with a long handle can interfere with the dish while cooking, lay it on the banks.
  • Thermometer. The device will help to determine the temperature of canned foods during cooking or bottling in glass containers.

Very convenient to use in home canning autoclave. It will save cooking time. The unit is much safer to use than a regular pan. Minimizes the risk of burns. No need to constantly open the lid and check the readiness of snacks. The preparation is carried out in automatic mode.Processed banks

Containers for salad mix must be thoroughly cleaned, degreased with soapy funds or soda solution. Check that no cracks or chips. Half-liter containers to be sterilized for five minutes, liter – ten minutes, two-liter – 15 minutes, three-liter – 20-25 minutes. There are four ways to prepare cans.

  • In a microwave oven. On the bottom of the clean and undamaged container, pour a little water (two fingers). Upright put it in the microwave. Include microwave oven capacity 800-900 watts. Ensure that all water is evaporated, otherwise the container will burst.
  • In the oven. On the grill put the banks with their necks down. Preheat the oven to 150°C. Withstand time, given the engine capacity.
  • In a double boiler. Banks put upside down and turn on mode “Cooking”.
  • Steam. Suitable pot, kettle, bowl. In a container pour water, cover it with a metal sieve. On top put the container upside down.
  • Prior training and require a cover. They are washed in soda or a mild soap solution, well opolaskivaetsya. Then they need to boil two or three minutes. The cover should be free of rusty spots, dings, tight rubber bands.Salad of green tomatoes for the winter: recipes with sterilization and without

    An important component of preservation is the right choice of products. Deciding to prepare a salad of green tomatoes in the winter, it is better to use vegetables without external damage, signs of disease. As for the size, it will fit any as they still need to be cut. Medium-sized fruits have a dense structure and firm flesh in contrast to the vegetables of large size. Too small, for example, tomatoes, it is not recommended to take. It is divided into parts so that it is beautiful and looked delicious in the finished dish.

    “Winter”

    Features. Many people prefer simple meals without sterilization, taste the dominant of which is determined by the unripe tomatoes. In this category and includes a salad of “Winter”. You can experiment and put in the rice. 2 kg of tomatoes take a glass of grits. In this case, the rice is pre-soaked, then boiled together with other vegetables.

    Ingredients:

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

    Cooking

  • Vegetables cut into four or six pieces depending on their size.
  • Peppers, garlic grind in a meat grinder.
  • Mix all components.
  • After boiling, cook on low heat for 30 minutes.
  • Spread into clean jars, tighten the lids.
  • Put in a warm place until cool.
  • Turning the jars upside down, and you can determine how tightly they are twisted. Salad of green tomatoes and quick cooking for the winter to stand in a warm place to completely over heat treatment.”The Danube”

    Features. Composition salad “Danube” is very similar to traditional Lecho. Its roots can be found in the national Hungarian cuisine. Snack is served as a side dish or filling for meat. Since it is vinegar, it is not recommended to use it on an empty stomach and as a separate dish.

    Ingredients:

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

    Cooking

  • Washed clean tomatoes cut into large slices.
  • Coarsely grate carrots, onions cut medium-sized half rings.
  • In a saucepan, mix the vegetables, sprinkle with salt. Leave to infuse for four hours.
  • After the desired time, add the sugar, spices, sunflower oil and vinegar.
  • Cook on low heat one hour, stirring occasionally.
  • Spread the mixture in a container, pour the brine which remained in the pot.
  • Roll, roll on necks and insulated.
  • Bring it to the store when cooled.
  • To tighten the lid often use a special key. It is popular because is simple to use and is inexpensive. But this tool periodically breaks down, which leads to poor sealing of the cans and damage of the workpieces. Alternative key are lid “twist-off”. They need container with screw necks. They adhere to the glass as tightly as possible without forming cracks.”Emerald”

    Features. Procurement will be an exquisite decoration for the holiday table. Emerald color will attract views and to arouse the appetite. When cooking meals without cooking, special attention should be paid to the last layer. It is recommended to form the basis of tomatoes. If you sprinkle on top of chopped greens, then when draining it rubs off.

    Ingredients:

    • 2.5 kg green tomatoes;
    • garlic three head of small size;
    • 300 g of parsley;
    • 300 g dill;
    • 2.5 liters of water;
    • two large spoon of salt;
    • four large spoonfuls of sugar;
    • small spoon of vinegar in a jar;
    • four black peppercorns;
    • two cloves.

    Cooking

  • Grind the tomato slices.
  • Garlic cloves cut into three or four parts.
  • Finely chop the parsley, dill.
  • In containers spread layers: cloves and pepper, tomatoes, garlic, herbs, tomatoes. Repeat the sequence until then, until you fill the jar.
  • Fill the layers with boiling water, cover containers with lids.
  • Prepare the marinade: boil water and throw in salt, sugar. Stir until dissolved, holding the fire.
  • Draining from the water jars and fill with brine. Add vinegar.
  • Roll, roll, insulated.
  • Very fast garlic

    Features. Spicy salad of green tomatoes for the winter, goes well with meat and fresh white bread. As an independent dish to use it are those who like to test your stomach strength. Small children are not recommended.

    Ingredients:

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

    Cooking

  • Garlic finely chop, tomatoes, cut into medium slices.
  • Mix the vegetables, add the remaining components. Leave to infuse for three hours.
  • Spread the mixture into sterile jars. Closable lids made of plastic. Put in a cool place.
  • Preparing a salad of green tomatoes with garlic for the winter without sterilization, you can use a little trick. Tight caps will reduce the risk of spoilage of meals. They must first be boiled for not more than one minute. Then they immediately put on their necks. Cooling down, they are closely attached to the glass, forming cracks.

    “Don”

    Features. For the correct preparation of classic snacks is the presence of cucumbers. Salad “don” has many interpretations. You can experiment with spices and seasonings, guided by taste preferences. Snack turns out juicy with crispy vegetables.

    Ingredients:

    • 2 kg green tomatoes;
    • 2 kg of cucumbers;
    • 1 kg bell peppers of different colors;
    • 500 g of onions;
    • 120 ml of vinegar (9%);
    • 100 g of salt;
    • 150 g of sugar;
    • spices.

    Cooking

  • Wash all the vegetables. Remove unnecessary – the stalk, the seeds, spouts, tails.
  • Tomatoes cut into quarters or six slices, onion and pepper halves of the rings, cucumbers slices.
  • In a container large sizes (over 5 years) put the prepared foods, add salt, sugar. Spice can use Bay leaf, pepper peas. Leave the lettuce mixture on two or three hours to sit.
  • Pour into sterilized jars assorted vegetables, pour the vinegar, the brine remaining in the tank.
  • Cover containers with lids and put it in the pan. Fill with water at the “hanger”. Sterilize salad 15-25 minutes after she started. Time select, taking account of the displacement tanks.
  • Ready snack roll while it is still hot. Put in a warm place and something to “wrap it up”. Retractable for storage when cooled.
  • For of canned salad with green tomatoes, you can use any quality vinegar – rice, wine, cider. The main thing that it does not have added artificial essence which will ruin the taste of the dish. In the finished snack tomatoes may appear bitterness. This will not happen if you soak the vegetables in cold water for an hour.

    “Cobra”

    Features. Salad of green tomatoes for the winter “yum” so sharp, “biting”. It is because of these taste characteristics he has acquired a second name – “Cobra”. The amount of pepper and garlic can be varied depending on what degree of sharpness is preferable. A great winter salad that goes well with meat and is able to set off excess fat it.

    Ingredients:

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

    Cooking

  • Tomatoes cut into slices.
  • Purified hot pepper grind finely chop with a knife or grind in a meat grinder.
  • Garlic cloves passed through a press.
  • Put all the ingredients in a saucepan, add spices. Mix well until salt and sugar are dissolved. Pour vinegar.
  • In sterilized jars tightly blend salad mix.
  • Boil in a saucepan, banks with a snack 20 minutes.
  • Roll covers, winterize and wait until completely cool.
  • Remove for storage.
  • To salad “Cobra” from green tomatoes for the winter formed more juice before the conservation of the mixture should stand up in banks hour. Full-bodied flavor of snack would get, if it is not fresh, and toasted garlic. Can’t hurt, and greens. For this preset is best suited parsley.”Watercolor”

    Features. Snack is prepared without vinegar. Mandatory fill hot oil. The dish combines the light sweetness and sourness.

    Ingredients:

    • 2 kg green tomatoes;
    • 500 g onions;
    • 500 g carrots;
    • 500 g Bulgarian pepper;
    • two garlic cloves;
    • bunch of greens;
    • 50 g of salt;
    • 100 g of sugar;
    • 200 ml of vegetable oil.

    Cooking

  • Tomatoes, carrots cut into thin rings, peppers, onions – half rings.
  • We press the garlic, chop the greens.
  • Products mix and leave for six hours. After the infused mixture, add the remaining components.
  • Pour in jars, put them in a pot and fill with water. Boil for 15 minutes.
  • Tighten the lids, turn it insulated.
  • Following the steps, round the sides and bottom of the pan with rags or gauze. Between the banks must also be material. For what? During the boiling the glass container are in contact with each other and with the surface of the pan. They can crack and all that work goes down the drain. The presence of baffles to avoid it.

    “Hunting”

    Features. Deciding to prepare a salad of green tomatoes for the winter, it is possible to change the components and their quantity at its discretion. Then each year, the workpiece will have a different taste. For example, for the first time added a bit of ground coriander, the second chilli.

    Ingredients:

    • 200 g of unripe tomatoes;
    • 200 g of cucumber;
    • 200 g Bulgarian pepper;
    • 200 g white cabbage;
    • 100 g carrots;
    • 50 g onion;
    • single garlic cloves;
    • salt to taste;
    • the sprig of dill, parsley;
    • a small spoon of vinegar to a litre capacity;
    • two large spoons of sunflower oil.

    Cooking

  • Carrots, cucumbers shred fine cubes, onions, pepper and tomatoes in small squares.
  • Shinkuem cabbage finely, press the garlic, chop the greens.
  • Intimate mixture to leave until she let the juice.
  • Heat but do not boil. Warm salad add the vegetable oil, salt and vinegar.
  • Spread on banks, sterilize for 30 minutes.
  • Roll container, roll, wrap it up.
  • Salt should be put so that just made the salad felt a little perekalennoe. So be it. Standing in the banks, all the vegetables will absorb the taste will be excellent. To stand in a cool place the workpiece only after complete cooling. Otherwise, a sharp temperature drop will lead to “explosion” covers.

    With tomato paste

    Features. Snack is different from other salads because the vegetables included in its composition, should be cut equally. It is recommended to grind the product into strips. In this way they will not be digested and not turn into mush. If cut into cubes, medium size.

    Ingredients:

    • 1.5 kg 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 tomato paste;
    • two large tablespoons of vinegar (9%);
    • black pepper.

    Cooking

  • Chop the vegetables.
  • Make a dressing of spices and seasonings. Pour it to the salad mixture, stirring thoroughly. Leave to infuse for two hours.
  • Cook after boiling for 20 minutes.
  • Spread in heat-treated jars, seal them tightly, insulated.
  • Vegetables are a little crunchy and firm. If you put out a snack about an hour, they will become soft. To tomatoes, stemmed less juice, cutting it is better to take a sharp knife with small teeth.

    Salad recipes green tomatoes in winter, allow to cook bright and colorful snacks. It is recommended to eat it in the first year after closing. If blanks cost more, they accumulate harmful substances. Including increasing the dose of solanine. More than one year should not stand salads with rice, barley. To keep the twist should be in a cool place not exposed to direct sun rays.

    Salad of green tomatoes for the winter: recipes “yum”, “Cobra”, “Donskoy”, fast cooking without boiling and sterilizing





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