Green tomato salad with carrots 

Tomato salad that has not reached ripeness is an unusual appetizer made using carrots and onions. For processing, tomatoes of a light green hue are used. If the fruits have a rich green color and small size, then they are not recommended for use because of the bitter taste and the content of toxic components.

Recipes for delicious preparations

You can prepare vegetable salad by chopping vegetables. If the components are not subjected to heat treatment, then the storage containers for the blanks must be sterilized. The most popular recipes require the preparation of a marinade.

Recipe without cooking

In the absence of heat treatment, useful components are completely preserved in vegetables. In this case, special attention is paid to the sterilization of jars in order to destroy pathogenic microbes and increase the shelf life of blanks.

Below is a simple no-boil salad recipe:

1. Green tomatoes (2 kg) are cut into slices and placed in an enameled container. Sprinkle a little salt on top and leave the vegetables for several hours.
2. The separated juice must be drained.
3. Half a kilogram of onion should be chopped into small cubes.
4. A couple of bell peppers are chopped into narrow strips.
5. The vegetables are combined, half a glass of sugar and a quarter glass of salt are added to them.
6. To preserve the salad, you need a quarter cup of vinegar and a glass of olive oil.
7. The vegetable mass is distributed in containers, which are pasteurized for 20 minutes in a saucepan with boiling water.

Instant recipe

You can pickle vegetables in a fairly quick way. After 2 days, the snack will be completely ready for use.

Salad of green tomatoes with onions is obtained in the following way:

1. Half a kilogram of unripe tomatoes must be washed and dried with a towel.
2. Tomatoes are cut into slices, add a spoonful of salt to them.
3. The resulting mass is covered with a plate and placed for 2 hours in a cool place.
4. The onion head is chopped into half rings.
5. Hot peppers are cut with seeds into circles.
6. Three garlic cloves are chopped into thin plates.
7. Fry the onion in a pan for no more than 5 minutes, add a teaspoon of ground coriander and ½ teaspoon of black pepper to it.
8. The juice formed from the tomatoes is drained.
9. All components are in a hurry in one container; for this purpose, you can immediately use a glass jar.
10. Put a pot of water on the fire and bring it to a boil.
11. Then the tile is turned off and 30 ml of vinegar is added.
12. Fill a container with brine, which is placed in the refrigerator for 2 days.
13. During the entire marinating time, mix the contents of the container twice.

marinade recipe

You can prepare a salad for winter storage by pouring hot marinade over vegetables. The procedure for obtaining a salad of green tomatoes, carrots and onions is as follows:

1. Unripe tomatoes are chopped into small pieces.
2. A kilogram of carrots is chopped manually or using a blender.
3. One and a half kilograms of onions are cut into rings.
4. Several bell peppers weighing 1,5 kg are peeled and cut into narrow strips.
5. Mix vegetable slices and leave for 6 hours to extract juice.
6. Then the mass is laid out in containers, and a little of the resulting juice is added to it.
7. For brine, 2 liters of water are boiled, where 0,1 kg of salt and 0,2 kg of granulated sugar are added.
8. When boiling begins, turn off the burner and add a glass of vegetable oil.
9. Fill glass containers with marinade.
10. Additionally, you need to add a little vinegar. If liter jars are used, then a teaspoon is taken for each of them.
11. The containers are sterilized in a bowl of boiling water and covered with iron lids.

Recipe with onions and garlic

From ordinary vegetables growing in a summer cottage, you can get a delicious snack. The recipe for green tomato salad with onion and garlic is as follows:

1. Greens (dill umbrellas, bay and cherry leaves, chopped parsley) and garlic cloves are laid out in jars.
2. Vegetable oil is added to each jar. If the container is a liter, then take one tablespoon.
3. Tomatoes (3 kg) cut into slices.
4. Half a kilogram of onions should be finely chopped.
5. Components are placed in glass containers.
6. A container filled with three liters of water is placed on the fire.
7. 9 large spoons of sugar and 3 tablespoons of salt are stirred in water.
8. When boiling begins, the burner is turned off, and vinegar (1 cup) is added to the liquid.
9. Hot marinade is filled with jars, which are twisted with a key.

Recipe with zucchini

Another ingredient for a salad for the winter is zucchini. It is best to choose young vegetables that do not need to be peeled and seeds. Mature specimens are recommended to be cleaned beforehand.

The salad recipe is as follows:

1. Large zucchini cut into cubes.
2. Three kilograms of unripe tomatoes are chopped into slices.
3. A kilogram of onions and carrots are finely chopped and fried in oil.
4. Fried vegetables are placed in a saucepan, zucchini and tomatoes are added to them.
5. Three tablespoons of salt and one tablespoon of granulated sugar are added to the vegetables.
6. Then you need to add 0,4 kg of tomato paste.
7. Vegetables are boiled for an hour over low heat.
8. The finished salad is distributed in sterilized jars and closed with a key.

Korean salad

Any Korean salad is distinguished by a high content of spices. It can be prepared with the addition of carrots and peppers.

The following is the sequence of cooking green tomato and carrot salad:

1. Tomatoes that did not have time to ripen (0,8 kg) are cut into two parts.
2. One carrot cut into rings.
3. Sweet pepper should be chopped into half rings.
4. Five garlic cloves are chopped into thin plates.
5. A bunch of celery and parsley and a mixture of Korean seasonings to taste are placed in a glass jar.
6. Then add the rest of the vegetables.
7. The contents of the jar are poured with boiling water, which must be drained into the pan after 5 minutes.
8. The procedure for pouring vegetables with boiling water is repeated one more time.
9. Put the drained water to boil, add 4 large tablespoons of sugar and 1 tablespoon of salt.
10. When the liquid begins to boil, the burner is turned on.
11. Before filling the jars, 50 ml of a bite is added to the marinade.
12. Jars with brine and vegetables are rolled up with a key and left to cool.

Danube Salad

Danube salad will require unripe tomatoes, onions and carrots. The components are heat treated.

The cooking algorithm is as follows:

1. One and a half kilograms of tomatoes need to be chopped into slices.
2. Onions (0,8 kg) are peeled and chopped in half rings.
3. Carrots (0,8 kg) are crushed into thin bars.
4. The ingredients are mixed, 50 g of salt is added to them.
5. For 3 hours, a container with vegetables is left to extract juice.
6. After the required time, 150 g of oil and granulated sugar are added to the mixture.
7. The pan is put on the stove and the vegetables are stewed over low heat for half an hour.
8. The resulting mass is distributed in sterilized jars.
9. The containers are covered with lids, placed in a pot of water and boiled for 10 minutes.
10. The blanks are closed with a key and after cooling they are transferred to the refrigerator.

Salad Hunter

Such blanks are obtained at the end of the summer season, when cabbage ripens and cucumbers are still growing. You can prepare the Hunter’s salad in the following way:

1. Cabbage (0,3 kg) is cut into narrow strips.
2. Sweet peppers (0,2 kg) and unripe tomatoes (0,2 kg) are cut into cubes.
3. Carrots (0,1 kg) and cucumbers (0,2 kg) are cut into thin strips.
4. The head of the onion should be finely chopped.
5. The ingredients are mixed, salt and crushed garlic clove are added to them.
6. The salad is left for an hour until the juice is released.
7. Then the container is put on fire, but the mixture is not brought to a boil. It is best to heat small portions of the mixture so that the vegetable pieces are heated evenly.
8. Before rolling into jars, add 2 tablespoons of oil and half a spoonful of vinegar essence to the salad.
9. The containers are sterilized for 20 minutes in a water bath and sealed with lids.

Conclusion

Onions and carrots are the most common winter salad ingredients. In combination with green tomatoes, you can get a delicious appetizer to the table, which is served with meat or fish. For processing, choose tomatoes that have already grown to the required size, but have not begun to turn red or yellow.