Recipes for salad from green tomatoes for the winter: how to avoid "bitterness", as well as lifhak with a cap cap

In its raw form, green tomatoes are not accepted. But if on the table appear canned unripe fruit, then their red-cheeked "relatives" do not pay attention anymore. Therefore, experienced housewives try to prepare at least a few cans of "tomato delicacy" for future use. Of course, you can buy the finished products in the store. But the quality and taste characteristics of domestic preparations in banks - beyond competition. In them only natural components. There are no taste enhancers, dyes and other, "harmful" to health, "chemistry".

What you need to know about "zelenushki"

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

• – B, A, C, E, PP; vitamins - B, A, C, E, PP;
• – алюминий, железо, бор, медь, калий, кальций, натрий; micro- and macroelements - 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, which are part of green tomatoes, help fight inflammatory processes. Lycopene is able to stop the formation of cancer cells. It also normalizes blood pressure, helps lower blood cholesterol levels, which reduces the risk of heart attack. A tokmatidin - a substance that takes part in the growth of muscle mass.

Possible harm

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

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

Preparation for canning

The quality of salad depends not only on the products used, but also on cooking techniques. In advance it is necessary to take care of culinary tools that will provide convenience in the process of preservation.

Picking up the dishes

First of all, we stock up with dimensional containers, which will help determine the proportions of the ingredients. During cooking almost everything that is on the kitchen shelves can be useful.

• . Casserole . The capacity is needed for salads with both sterilization and fast cooking. In it we will cook vegetables or boil the cans filled with a salad mixture. Give preference to a product made of strong stainless steel. We select the quantity, considering the number of products. Very convenient dishes with dividing on the walls, it is easier to keep track of the amount of content.
• Devices. You need a noise to remove the foam. A wooden spoon with a long handle can interfere with the dish during cooking, spread it over the jars.
• . Thermometer . The device will help to determine the temperature of canned foods during cooking or bottling in glass containers.

Processing banks

Containers for salad mass should be thoroughly washed, degreased with soap or soda. Check that there are no cracks or chips. Half-liter containers sterilize five minutes, a liter - ten minutes, two-liter - 15 minutes, three-liter - 20-25 minutes. There are four ways to prepare cans.

1. . In the microwave . Pour a little water on the bottom (two fingers), clean and without damage. In the vertical position, put it in the microwave. We turn on the microwave oven for a power of 800-900 watts. We make sure that all the water does not boil away, otherwise the container will burst.
2. . In the oven . We put the jars down on the bars. Preheat the oven to 150 ° C. We maintain time in view of the displacement.
3. . In the steamer . Banks put the bottom up and turn on the "Varka" mode.
4. Ferry. Suitable pan, kettle, bowl. In the container we pour water, cover it with a metal sieve. Top put the container neck down.

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

An important component of canning is a competent choice of products. Having decided to prepare a salad of green tomatoes for the winter, it is better to use vegetables without external damages, signs of diseases. As to the sizes any will approach, as they all the same need to be cut. Medium fruits have dense structure and firm flesh unlike vegetables of the big 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 prepared dish.

"Winter"

. Features . Many prefer simple snacks without sterilization, the taste dominant is determined by unripe tomatoes. This category includes the salad "Winter". You can experiment and introduce into the composition of Fig. For 2 kg of tomatoes take a glass of cereals. In this case, rice is pre-soaked, then cooked with the rest of the vegetables.

: Ingredients :

• 5 kg of tomatoes;
• 1 kg of Bulgarian 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.

Preparation

1. Vegetables cut into four or six parts, depending on their size.
2. Peppers, chop the garlic in a meat grinder.
3. Mix all the ingredients.
4. After boiling, cook over low heat for 30 minutes.
5. We lay out in clean cans, we tighten lids.
6. We put it in a warm place until it cools down completely.

"The Danube"

. Features . By its composition, the salad "Danube" is very similar to the traditional lecho. Its roots can be found in the national Hungarian cuisine. The appetizer is served as a side dish or dressing for meat. Since there is vinegar in it, 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 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.

Preparation

1. The washed pure tomatoes are cut into large slices.
2. Carrots rub large, onions shinkle the middle half rings.
3. In a saucepan mix vegetables, sprinkle with salt. Leave to insist for four hours.
4. After the required time, add sugar, spices, sunflower oil and vinegar.
5. Cook at low heat for one hour, stirring occasionally.
6. We spread the mixture in a container, fill it with brine, which was left in a saucepan.
7. We roll it up, turn it upside down and warm it.
8. We take it out to the storage place when it cools down.

"Emerald"

. Features . Procurement will become an exquisite decoration of the festive table. Emerald color will attract attention and arouse appetite. When cooking snacks without cooking, special attention should be given to the last layer. It is recommended to form it from tomatoes. If you pour the shredded greens on top, then when the water drains it will wash off.

Ingredients:

• 2.5 kg of unripe tomatoes;
• three garlic heads of small size;
• 300 g of parsley;
• 300 g of dill;
• 2.5 liters of water;
• two large spoons of salt;
• four large spoons of sugar;
• a small spoonful of vinegar per jar;
• four peas of black pepper;
• two carnations.

Preparation

1. We chop tomatoes with lobules.
2. Garlic denticles cut into three or four pieces.
3. Finely chop parsley, dill.
4. In the containers lay out the layers: cloves and peppers, tomatoes, garlic, greens, tomatoes. Repeat the sequence until we fill the jar.
5. Fill the layers with steep boiling water, cover the containers with covers.
6. We prepare the marinade: boil the water and throw salt and sugar into it. We stir until completely dissolved, holding on to the fire.
7. Drain the cans of water and pour brine. Add the vinegar.
8. We roll it up, turn it over, warm it.

Very fast garlic

. Features . A spicy salad of green tomatoes for the winter is perfectly combined with meat and fresh white bread. As an independent dish, it can be consumed by those who like to test their stomach for strength. To small children it is 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 grams of chopped garlic.

Preparation

1. Garlic finely chopped, cut into small tomatoes.
2. Mix the vegetables, add the remaining ingredients. Leave to insist for three hours.
3. We spread the mixture into sterile jars. We close with plastic covers. We put in a cool place.

Donskoy

. Features . An obligatory condition for the correct preparation of a classic snack is the availability of cucumbers. Salad "Donskoy" has a lot of interpretations. You can experiment with spices and seasonings, guided by taste preferences. Snack is juicy with crispy vegetables.

: Ingredients :

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

Preparation

1. We wash all the vegetables. We remove superfluous - stems, seeds, noses, tails.
2. We cut tomatoes into quarters or six lobules, onions and peppers - halves of rings, cucumbers - circles.
3. In a large container (more than 5 liters) add the prepared foods, add salt, sugar. For piquancy, we can use bay leaves, peppercorns. We leave the salad mixture for two or three hours to insist.
4. In sterilized jars we pour the vegetable assortment, pour vinegar, brine, remaining in the container.
5. Cover the container with lids and put it in a saucepan. Fill with water on the "shoulders". Sterilize the salad 15-25 minutes after it boiled. Time is selected taking into account the capacity of the tanks.
6. We roll up the ready snack while it's hot. We put in a warm place and something "wrapped". We store it when it cools down.

"Cobra"

. Features . Salad of green tomatoes for the winter "Fingers lick" turns sharp, "biting". It was thanks to these taste characteristics that he acquired the second interesting name - "Cobra". The amount of pepper and garlic can vary depending on which degree of severity is preferred. An excellent winter salad, which combines with meat and is able to shade excess fat content.

: Ingredients :

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

Preparation

1. Cut tomatoes into slices.
2. Peeled chopped pepper finely - cut with a knife or grind in a meat grinder.
3. Garlic denticles are passed through the press.
4. Put all the ingredients in a saucepan, add the spices. Mix well until salt and sugar dissolve. Pour the vinegar.
5. In the sterilized jars, densely apply the salad mixture.
6. We boil in a pan jars with a snack 20 minutes.
7. We roll up the lids, warm it and wait until it gets completely cold.
8. We remove for storage.

"Watercolor"

. Features . The 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 Bulgarian pepper;
• two garlic cloves;
• a bunch of greenery;
• 50 g of salt;
• 100 g of sugar;
• 200 ml of vegetable oil.

Preparation

1. Tomatoes, carrots cut into thin rings, peppers, onion - half rings.
2. We crush the garlic, cut the greens.
3. Stir food and leave for six hours. After the mixture is infused, add the rest of the ingredients.
4. Pour into cans, put them in a saucepan and pour water. We boil for 15 minutes.
5. We tighten the covers, turn them over, warm them.

"Hunting"

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

Ingredients:

• 200 g of unripe tomatoes;
• 200 g of cucumbers;
• 200 g of bell pepper;
• 200 g of cabbage;
• 100 g of carrots;
• 50 g of onion;
• one garlic clove;
• salt to taste;
• on a branch of dill, parsley;
• a small spoonful of vinegar per liter container;
• two large spoons of sunflower oil.

Preparation

1. Carrots, cucumbers grind thin slabs, onions, peppers, tomatoes - small squares.
2. Shinkuyu cabbage finely, we press garlic, we chop the greens.
3. The mixed mixture is left until it releases juice.
4. We heat, but do not boil. In a warm salad we add vegetable oil, salt and vinegar.
5. We lay out on the banks, sterilize for 30 minutes.
6. We roll up the containers, turn them over, wrap them around.

With tomato paste

. Features . The appetizer differs from other salads in that the vegetables included in its composition should be cut equally. It is recommended to grind products with straw. In this form they will not be digested and will not turn into gruel. If cut into cubes, then of medium size.

Ingredients:

• 1.5 kg of unripe tomatoes;
• 1 kg of carrots;
• 0,5 kg of onion;
• three large spoons of sugar;
• a large spoonful of salt;
• 100 ml of sunflower oil;
• 250 ml of tomato paste;
• two large spoons of vinegar (9%);
• black peppercorns.

Preparation

1. We cut vegetables.
2. We make a dressing from spices and seasonings. Fill it with a salad mixture, thoroughly mixing. Leave to insist for two hours.
3. Cook after boiling for 20 minutes.
4. We lay out in thermally treated cans, roll up, we heat.

Recipes for salad from green tomatoes for the winter allow you to prepare bright and colorful snacks. It is recommended to eat them in the first year after the sunset. If the blanks are larger, then they accumulate harmful substances for health. Including the dose of solanine increases. More than one year should not stand salads with rice, pearl barley. Keep the twist in a cool place where direct sunlight does not reach.