Recipes for salad from green tomatoes for the winter: how to avoid the "bitterness", as well as life hacking with a nylon cover

Raw green tomatoes are not accepted. But if canned unripe fruits appear on the table, then they no longer pay attention to their red-cheeked “relatives”. Therefore, experienced housewives are trying to prepare at least a few cans of "tomato delicacy" for future use. Of course, you can purchase finished products in the store. But in terms of quality and taste, home-made preparations in banks are beyond competition. They contain only natural ingredients. There are no flavor enhancers, dyes, and other, unhealthy, "chemistry".

What you need to know about "Zelenushka"

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

• – B, A, C, E, PP; vitamins - B, A, C, E, PP;
• – алюминий, железо, бор, медь, калий, кальций, натрий; micro and macronutrients - aluminum, iron, boron, copper, potassium, calcium, sodium;
• – аланин, аргинин, лизин, лейцин, серин, глутаминовая кислота; amino acids - alanine, arginine, lysine, leucine, serine, glutamic acid;
• – омега-6, пальмитиновая, стеариновая. fatty acids - omega-6, palmitic, stearic.

Phytoncides that make up green tomatoes help fight inflammatory processes. Lycopene can stop the formation of cancer cells. It also normalizes blood pressure, helps to reduce cholesterol levels in the blood, which reduces the risk of a heart attack. And tomatoidin - a substance that participates in the growth of muscle mass.

Possible harm

Raw vegetables are not recommended to use because of the high content of solanine. The substance can cause food poisoning of varying severity. There are the following contraindications to eating green tomatoes:

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

Preparation for canning

The quality of the salad depends not only on the products used, but also on the cooking technique. In advance, you need to take care of culinary tools that 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 ingredients. During cooking can be useful almost everything that is on the kitchen shelves.

• . Casserole Capacity is needed for salads with both sterilization and fast cooking. In it, we will cook vegetables or boil jars filled with salad mixture. Prefer better product from durable stainless steel. The volume is chosen, given the number of products. The dishes with tick marks on the walls are very convenient, with it it is easier to keep track of the amount of boiled content.
• Devices. Need skimmer to remove the foam. A wooden spoon with a long handle can interfere with the dish during cooking, lay it on the banks.
• . Thermometer . The device will help determine the temperature of canned food in the process of cooking or bottling in glass containers.

We process banks

Capacities for the salad mass must be thoroughly washed and degreased with soap or soda solution. Check for cracks or chips. Half-liter containers should be sterilized for five minutes, one-liter container - ten minutes, two-liter container - 15 minutes, three-liter container - 20-25 minutes. There are four ways to prepare cans.

1. . In the microwave . At the bottom of a clean and without damage to the container, pour some water (on two fingers). In a vertical position, put it in the microwave. Turn on the microwave oven to a power of 800-900 watts. We make sure that all the water does not boil, otherwise the container will burst.
2. . In the oven . Put the cans on the railing with the neck down. Preheat oven to 150 ° C. Withstand the time given the displacement.
3. . In a double boiler . Banks set the bottom up and turn on the "Cooking".
4. Ferry. Suitable pot, kettle, bowl. Pour water into the container, cover it with a metal sieve. Top put the container neck down.

Salad of green tomatoes for the winter: recipes with and without sterilization

An important component of canning is a competent choice of products. Deciding to cook 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 will do, since they still need to be cut. Medium fruits have a dense structure and firm flesh, unlike vegetables of large sizes. Too small, for example, cherry tomatoes, it is not recommended to take. They can not be divided into parts so that it looks beautiful and appetizing in the finished dish.

"Winter"

. Features Many prefer simple snacks without sterilization, the dominant flavor of which is determined by unripe tomatoes. Winter salad is in this category. You can experiment and enter into Fig. 2 kg of tomatoes take a glass of cereals. In this case, the rice is pre-soaked, then cooked along 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 grams of vinegar;
• 100 g of salt.

Cooking

1. Vegetables are cut into four or six pieces, depending on their size.
2. Peppers, garlic, minced in a meat grinder.
3. Mix all the ingredients.
4. After boiling, simmer for 30 minutes.
5. Fold in clean jars, twist the lids.
6. We put in a warm place until cool.

"Danube"

. Features The composition of the salad "Danube" is very similar to the traditional lecho. Its roots can be found in the national Hungarian cuisine. Appetizer is served as a side dish or meat filling. Since it has 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 carrots;
• 750 g onions;
• 150 ml of vegetable oil;
• 150 ml of vinegar;
• 60 grams of sugar;
• 50 g of salt;
• three bay leaves;
• 15 black peppercorns.

Cooking

1. Washed clean tomatoes cut into large slices.
2. Rub carrots coarsely, chop onions with middle half rings.
3. In a saucepan, mix vegetables, sprinkle with salt. Leave to insist on four hours.
4. After the right time, add sugar, spices, sunflower oil and vinegar.
5. Cook over low heat for one hour, stirring occasionally.
6. Fold the mixture in the tank, pour the brine, which remained in the pan.
7. Roll up, turn on the neck and insulate.
8. We take out to a storage place when cool.

"Emerald"

. Features The blank will be an exquisite decoration of the festive table. Emerald color will attract eyes and awaken the 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 you drain the water, it will wash 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 in one jar;
• four black peppercorns;
• two cloves.

Cooking

1. Tomatoes are chopped into slices.
2. Garlic cloves cut into three or four parts.
3. Finely chop the parsley, dill.
4. Lay out layers in containers: cloves and peppers, tomatoes, garlic, greens, tomatoes. Repeat the sequence until we fill the jar.
5. Fill the layers with boiling water, cover the container with lids.
6. Cooking marinade: boiling water and throwing salt and sugar into it. We interfere until complete dissolution, keeping on fire.
7. Drain the cans with water and fill with brine. Add vinegar.
8. We roll, we overturn, we warm.

Very fast garlic

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

Ingredients:

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

Cooking

1. Finely chop the garlic, chop the tomatoes into medium slices.
2. Mix vegetables, add the remaining ingredients. Leave to insist on for three hours.
3. Fold the mixture into sterile jars. Close the lids of plastic. We put in a cool place.

"Donskoy"

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

: Ingredients :

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

Cooking

1. Wash all the vegetables. Remove excess - the stem, seeds, noses, tails.
2. Cut tomatoes into quarters or six cloves, onions and peppers with halves of rings, cucumbers into slices.
3. In the capacity of large sizes (more than 5 liters) we fold the prepared products, add salt, sugar. For piquancy, we can use bay leaf, peppercorns. Set aside the salad mixture for two or three hours to insist.
4. In sterilized jars we pour vegetable assortment, pour vinegar, brine, remaining in the tank.
5. Cover the container with lids and put it in the pan. Fill with water on the "hangers". Sterilize the salad for 15-25 minutes after it boils. We select time taking into account displacement of tanks.
6. Roll up the finished snack while it is hot. We put in a warm place and something "wrapped." We remove for storage when cool.

"Cobra"

. Features Salad of green tomatoes for the winter "Lick fingers" is obtained sharp, "biting". It is thanks to these flavor characteristics that he acquired the second interesting name - “Cobra”. The amount of pepper and garlic can vary depending on what degree of acuity is preferable. An excellent winter salad that combines with meat and is able to shade its excess fat.

: 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 tomatoes into slices.
2. Peeled chillies are ground finely - chopped with a knife or ground in a meat grinder.
3. Garlic cloves pass through the press.
4. Put all the ingredients in the pan, add the spices. Mix well until salt and sugar dissolve. Pour vinegar.
5. In sterilized jars tightly impose salad mixture.
6. Boil in a saucepan jars with a snack for 20 minutes.
7. Lidding, we warm and wait until it is completely cooled.
8. We remove for storage.

"Watercolor"

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

: Ingredients :

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

Cooking

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

"Hunting"

. Features Deciding to cook such a salad of green tomatoes for the winter, you can change the components and the number of them to your liking. Then each year the blanks will have a different taste. For example, a little ground coriander is added for the first time, a hot chili pepper is added in the second.

Ingredients:

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

Cooking

1. Carrots, cucumbers chopped into thin cubes, onions, peppers, tomatoes - in small squares.
2. Shred cabbage finely, crush garlic, chop greens.
3. Stir the mixture up until it does not let the juice.
4. Heat, but do not boil. In a warm salad add vegetable oil, salt and vinegar.
5. We put on the banks, sterilize 30 minutes.
6. We roll containers, we overturn, we wrap.

With tomato paste

. Features Appetizer differs from other salads in that the vegetables included in its composition must be cut equally. It is recommended to chop products into strips. In this form, they are not digested and will not turn into a pulp. 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;
• big spoonful of salt;
• 100 ml of sunflower oil;
• 250 ml of tomato paste;
• two large spoons of vinegar (9%);
• black pepper peas.

Cooking

1. Cut vegetables.
2. Make a dressing of spices and seasonings. Fill it with the salad mixture, mixing thoroughly. Leave to insist for two hours.
3. Cook after boiling for 20 minutes.
4. We decompose into heat-treated jars, roll up, insulate.

Recipes salad of green tomatoes 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 are worth more, then harmful substances accumulate in them. Including increases the dose of solanine. More than one year should not stand salads with rice, barley. Keep the twist should be in a cold place, where direct sunlight does not fall.