Green tomato salads

Green tomato salads

Category: Blanks

Ingredients
Green tomatoes (cut into wedges)	3 Kg
Sweet pepper (cut into small pieces or whatever you like)	1 kg
Carrot (grate on a coarse grater)	1 kg
Onion (cut into strips or half rings)	1 kg
Salt	2 tbsp. l. with top

Cooking method

• Canned Green Tomato Salad
• Put all the food in a saucepan, stir and leave at room temperature for 6 hours. During this time, the vegetables, under the influence of salt, let the juice out and saline a little.
• After 6 hours, add 1 tbsp to the vegetables. sugar, 2 cups sunflower oil, 1 cup vinegar.
• Stir, put on fire, bring to a boil and simmer for 5 minutes over high heat and 20 minutes over low. Place in sterilized jars and roll up the lids. You can wrap the jars with something warm and leave until they cool completely, or you can do without this item. I did this and that - you do as you will be calm. The output from this amount is 10-11 half-liter cans.
• Spicy pickled green tomatoes
• 750 gr. green tomatoes (cut into wedges)
• 1 hot pepper (cored with seeds and finely chopped)
• 10 garlic cloves (finely chopped)
• a bunch of parsley and dill (chop)
• 3 sweet peppers (cut into cubes)
• 2 tbsp. tablespoons of sugar
• 1 tbsp. spoon of salt
• 50 gr. vinegar
• Cut green tomatoes into slices; bitter pepper, garlic, chop herbs; chop sweet pepper as you like, salt, add sugar, vinegar, mix, put in jars and put in the cold. After 20 days, the salad is ready. The output from this quantity of products is 1 liter jar.
• 

Note

I would like to bring to your attention two green tomato salads.

Gaby, don't you need to drain this water that appears after 6 hours of standing?

Gaby, don't you need to drain this water that appears after 6 hours of standing?

No, we don't drain anything and put it on fire. There won't be so much of it, and we can preserve it with it.

Thank you! And then in many recipes, it is written that tomatoes are salted and left for a long time. So I suspected that this water, like in eggplant, is draining.

I'll do it tomorrow Spicy pickled green tomatoes
... I seem to have everything for this recipe.

I did these today Spicy pickled green tomatoes
... Stirred, it seemed to be dry, but while looking for a jar to fold, they let the juice go like that. I tried this juiciness - delicious! We'll try it in 20 days. Thanks for the recipe!

And I did, but not so
I thought to do it according to the recipe, but then there was a marinade from pickled pepper, it's a pity to throw it away. So I podomir and onion there, boiled it for 30 minutes and rolled it up.
And I left your salad in line. And then I had a recipe, but it's so sour !!!!!

I did these today Spicy pickled green tomatoes
... Stirred, it seemed to be dry, but while looking for a jar to fold, they let the juice go like that. I tried this juiciness - delicious!

Thanks Rusya for making these tomatoes, they are really tasty. And with us, the juice is used, the tomatoes are eaten and the juice is drunk. I like.

Oh, girls, how are you on time with green tomatoes. There are two buckets in the corridor, I don't know what to do with them. And then there is a tasty treat to choose from. There will be something to do in the morning

For a long time already I have been making a salad of green tomatoes, but only I add tomato paste, it turns out delicious. I also use this salad as a dressing for cabbage soup.

[Gaby]

Gaby, I want to confess to you that we are already slowly eating tomatoes. I'm afraid we won't know what they should be in 20 days. But those that are already very tasty now. Soulful! Now I'm thinking, can you still find green tomatoes in the bazaar? Or are they no longer selling them?
Thank you, dear, for the recipe!

Rusechka, I'm ready to dance, I'm so pleased that you liked the tomatoes. I wanted to tell you that you can eat them right away, at least I do that, to be honest, after 20 days, they are not very different from the only cooked ones, so don't worry. Bon appetit and thanks for the wonderful review.

Finally we got around to thank for the Spicy pickled green tomatoes. We did a lot this year, we got 12 liters. Already almost finished. They are very sincere. The balcony is beautiful. It is a pity that they are already running out. Thanks for the recipe !!!!!

Russenka, thanks for the report, I was glad that we made as many as 12 servings, that's great. And the salad really, not only quickly cooks, but also disappears quickly.
Sorry that I did not answer right away - I did not receive a notification by mail about your answer, I saw it myself.

[Gaby]

Gaby, came to thank for the green tomato salad (not spicy). It turned out sooo tasty, I made 8 half-liter jars, and today I’ll still cook it, everything is already cut and letting in juice. This year, because of the rainy summer, late blight played out early on tomatoes, here's your recipe and came to the place !!!

Pilgrim, Lyudochka, here I am pleased, so pleased with her review. I myself like this salad, especially for mashed potatoes, it has some kind of balanced taste, almost like in Chinese cuisine, where it is required that almost every dish should contain a sweet-sour-salty - spicy taste, and in this salad only spicy and not enough. Thanks, sunshine!

Yesterday we tried Spicy pickled green tomatoes (I made a double portion a week ago) - we really liked it. Today I will do more. Thank you.

I want to express my gratitude to the author for the salad recipe, a great way to recycle green tomatoes. Phytophthora went, I had to take off everything, both white and green. Last year I made this salad for testing - it was one of the first to disappear, it is perfectly eaten with some kind of porridge for lunch, I am addicted to taking to work with buckwheat, rice or couscous. So now green tomatoes do not cause quiet melancholy and annoyance, now I have cut 6 kg, kneaded, let them stand, salted. And in winter it will be delicious and joyful that the tomatoes are not gone

Venka, well, you're done, you made me happy, I'm glad that the salad came in handy and liked it. Thanks for the wonderful review!

Vikusya, hello! Interested in your recipe for spicy green tomatoes. Tell me, please, will they stand if they are also rolled up in cans? There is no room in the fridge!

I will answer, albeit with a delay, that I did not try to roll a "spicy" salad under the lid.

And how I missed such a recipe. It's very easy to do. Gotta cook
Will brown tomatoes make?

I tried it, after all, the flight is normal! We defended it until spring just in the closet.

Girls interested in the recipe for spicy tomatoes. The only question is how much they can be stored, or they can be eaten "right now". Thank you. I'll take it to your bookmarks.

Natalishka, which of the two salads were you asking about? Spicy, I cooked from brown, and the one that is under the lid, see for yourself, the tomatoes should be firm, should not creep, if you have such, then cook.
Kamusya,: girl_curtsey: thanks dear, for your experience it was pointed out to me in another topic that I did not answer you here, but I did, but in a personal message I corrected myself.

A toy, if your question about the salad is "spicy", then it will stand for several months, if you don't eat it before, it is so tasty and its juice is so tasty, I like to sip with a spoon from the vase in which I put the salad on the table, not a drop remains ...

Victoria, thank you. I'll try.

[Vika]

Vika, I'm under the cover. I have only brown tomatoes. I will try to make not much of them.

Natalishka, brown is possible, the main thing is that they are hard, I cooked from brown, hard.

[Vika]

Vika, understood

[Gaby]

Gaby, thanks, poked my nose into the recipe in time, I will do both, a question: pickled just under plastic. lid and into the refrigerator or cellar, right? And yet, dill is gone, there is lovage, celery, extragon, they will probably be very fragrant?
This year I got hooked on pickled mushrooms and vegetables, thanks to Bread Maker.

Lenusik, are we really for you? Yes, lettuce under the lid in the refrigerator, but on the shelf on the door, which is better not necessary, the temperature is warmer there and once the salad is sour, you need to put it deep into the refrigerator. You can probably any greens, the one you like. I like the combination of parsley and garlic in different dishes, I haven't tried other herbs.

[Gaby]

Gaby, Vika thanks for the recipe. The pickled ones are fermented, and in the winter I made half a dose, there were no more tomatoes. It turned out 4 cans of 0.7 liters each. And there is still to try in a salad bowl. I added greens, fresh garlic, a little bitter pepper there and enjoyed it with black bread

Oh, I forgot to report - I made the first option, it turned out 5 cans of 800 grams, now I'm waiting for the greens to turn brown and make pickled ones. Thank you for the prompt recipe

Vika, what kind of vinegar do you add, how much percentage? I collected tomatoes, there is still a lot of green, and I saw the salads just in time.

Oktyabrinka, I'm sorry just now went to the Internet, vinegar 9%, usual. I hope I was in time with the answer.

Lena Kadieva, you don't have to wait until the tomatoes turn brown, you need to make a salad of green tomatoes, and if there are brown ones, then you can use them, of course. Thanks for the report, smart girl.

Florichka, thank you for such a delicious report, good health, you can eat right away, I eat.

[Vika]

Vika, I report, made to the floor. portions. Well, suddenly it’s not tasty. Today we tried what did not fit into the banks. I liked it very much, now I'll do it. I bought green tomatoes.

Natalya, thanks for the photo report, I'm so glad that I liked the salad, thank you.

I tried it, after all, the flight is normal! We defended it until spring just in the closet.

good day! rolled a spicy salad? what technology?

A question about a salad with butter, which must be cooked. And it is not very bland without spices and spicy additives? Or do vegetables provide enough flavor? I really hope for a quick answer, since the process has already started.

She asked herself - she answered. Tasty, aromatic, spicy. The sourness replaces the speck. I retreated a little from the technology: I salted for 4 hours (I had to leave for a long time) and cooked for 10 minutes, instead of 20, I wanted to leave the vegetables crisper. This is probably why the vinegar did not evaporate much. Next time I will pour less vinegar. I did half a portion for a sample.

Banks suddenly ran out. If you leave the spicy salad like that, just remove the oppression, will it stand or need to be on the banks?

[Vika]

Vika, Vika, thanks for the recipe! I made pickled tomatoes, only without vinegar, I want natural fermentation. Do you think everything should work out, or must you add vinegar?

Vika, and spicy pickled tomatoes, how spicy are they?
We love the sharp ones.

Girls, Sena, Yatyana, I'm sorry I didn't see your questions, honestly, I went into the recipe and saw. Almost a year has passed.

Helen, it turns out sharp, tweaks the tongue at first. I am a lover of recipes to feel like a fire-breathing dragon. Now on the case: I put hot pepper, which is long, 15-20 centimeters. I don’t put in a very small one, it’s not profitable to buy, a small one is sold by the piece, but a large one and by the piece and per kilogram. You can try to make one portion with your pepper, with one portion you get a liter jar, then try it every other day. I start eating almost immediately, I don’t wait twenty days and the juice-brine is tasty, spicy, it doesn’t melt a drop.

I did both, I'm waiting for winter and try! Thank you!