Salad of green tomatoes, carrots and onions

Content

1 Delicious recipes
2 Conclusion

Unripe tomato salad is an unusual appetizer made using carrots and onions. Light green tomatoes are used for processing. If the fruits have a rich green color and are small in size, then they are not recommended for use due to their bitter taste and the content of toxic components.

Delicious recipes

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

Recipe without cooking

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

Below is a simple salad recipe that does not require cooking:

Green tomatoes (2 kg) are cut into slices and placed in an enamel container. Sprinkle a little salt on top and leave the vegetables for several hours.
The released juice must be drained.
Half a kilogram of onion needs to be chopped into small cubes.
A couple of bell peppers are chopped into narrow strips.
Combine the vegetables, add half a glass of sugar and a quarter glass of salt.
To preserve salad, you need a quarter cup of vinegar and a glass of olive oil.
The vegetable mass is distributed into containers, which are pasteurized for 20 minutes in a pan of boiling water.

Instant recipe

You can pickle vegetables quite quickly. After 2 days, the snack will be completely ready for use.

Green tomato and onion salad is prepared in the following way:

Half a kilogram of unripe tomatoes must be washed and dried with a towel.
Cut the tomatoes into slices and add a spoonful of salt to them.
The resulting mass is covered with a plate and placed in a cool place for 2 hours.
The onion head is chopped into half rings.
Hot peppers are cut into circles along with seeds.
Three garlic cloves are chopped into thin slices.
Fry the onion in a frying pan for no more than 5 minutes, add a teaspoon of ground coriander and ½ teaspoon of black pepper.
The juice formed from the tomatoes is drained.
All components are rushed into one container; for this purpose, you can immediately use a glass jar.
Place a pan of water on the fire and bring it to a boil.
Then turn off the stove and add 30 ml of vinegar.
Fill a container with brine and place it in the refrigerator for 2 days.
During the entire marinating time, you need to stir the contents of the container twice.

Recipe with marinade

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

Unripe tomatoes are chopped into small slices.
A kilogram of carrots is chopped by hand or using a blender.
One and a half kilograms of onions are cut into rings.
Several bell peppers weighing 1.5 kg are cleaned and cut into narrow strips.
The chopped vegetables are mixed and left for 6 hours to release the juice.
Then the mass is laid out in containers, and a little of the resulting juice is added to it.
To make the brine, boil 2 liters of water, add 0.1 kg of salt and 0.2 kg of granulated sugar.
When boiling begins, turn off the burner and add a glass of vegetable oil.
Glass containers are filled with marinade.
Additionally, you need to add a little vinegar. If you use liter jars, then take a teaspoon for each of them.
Containers are sterilized in a bowl of boiling water and covered with iron lids.

Recipe with onions and garlic

You can get a delicious snack from ordinary vegetables growing in your summer cottage. The recipe for a salad of green tomatoes with onions and garlic is as follows:

Greens (dill umbrellas, laurel and cherry leaves, chopped parsley) and garlic cloves are laid out in the jars.
Vegetable oil is added to each jar. If the container is liter, then take one tablespoon.
Tomatoes (3 kg) cut into slices.
Half a kilogram of onions should be finely chopped.
The components are placed in glass containers.
Place a container filled with three liters of water on the fire.
9 large spoons of sugar and 3 spoons of salt are stirred in water.
When boiling begins, turn off the burner and add vinegar (1 glass) to the liquid.
The jars are filled with hot marinade and tightened with a key.

Recipe with zucchini

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

The recipe for making the salad is as follows:

Large zucchini is cut into cubes.
Three kilograms of unripe tomatoes are chopped into slices.
A kilogram of onions and carrots is finely chopped and fried in oil.
The fried vegetables are placed in a pan, zucchini and tomatoes are added to them.
Add three tablespoons of salt and one spoon of granulated sugar to the vegetables.
Then you need to add 0.4 kg of tomato paste.
Boil the vegetables for an hour over low heat.
The finished salad is distributed into sterilized jars and closed with a key.

Korean salad

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

The following is the sequence of preparing a salad of green tomatoes and carrots:

Tomatoes that have not had time to ripen (0.8 kg) are cut into two parts.
One carrot is cut into rings.
Sweet peppers need to be chopped into half rings.
Five garlic cloves are chopped into thin slices.
Place a bunch of celery and parsley and a mixture of Korean seasonings to taste in a glass jar.
Then add the rest of the vegetables.
The contents of the jar are poured with boiling water, which must be poured into the pan after 5 minutes.
The procedure of pouring boiling water over the vegetables is repeated one more time.
The drained water is put to boil, 4 large spoons of sugar and 1 spoon of salt are added.
When the liquid begins to boil, turn on the burner.
Before filling the jars, add 50 ml of bite to the marinade.
The jars with brine and vegetables are rolled up with a key and left to cool.

Danube salad

For Danube salad you will need unripe tomatoes, onions and carrots. The components are heat treated.

The preparation algorithm is as follows:

One and a half kilograms of tomatoes need to be chopped into slices.
Onions (0.8 kg) are peeled and chopped into half rings.
Carrots (0.8 kg) are chopped into thin bars.
The ingredients are mixed, 50 g of salt are added to them.
The container with vegetables is left for 3 hours to release the juice.
After the required time, 150 g of butter and granulated sugar are added to the mixture.
Place the pan on the stove and simmer the vegetables over low heat for half an hour.
The resulting mass is distributed into sterilized jars.
Cover the containers with lids, place them in a pan of water and boil for 10 minutes.
The blanks are closed with a key and, after cooling, moved to the refrigerator.

Hunter's Salad

Such preparations are obtained at the end of the summer season, when cabbage is ripening and cucumbers are still growing. You can prepare the Hunter's salad in the following way:

Cabbage (0.3 kg) is chopped into narrow strips.
Sweet peppers (0.2 kg) and unripe tomatoes (0.2 kg) are cut into cubes.
Carrots (0.1 kg) and cucumbers (0.2 kg) are cut into thin strips.
The onion head needs to be finely chopped.
The ingredients are mixed, salt and a crushed garlic clove are added.
The salad is left for an hour until the juice is released.
Then the container is placed on the 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 evenly heated.
Before rolling into jars, add 2 tablespoons of oil and half a spoon of vinegar essence to the salad.
The containers are sterilized for 20 minutes in a water bath and sealed with lids.

Conclusion

Onions and carrots are the most common ingredients for winter salads. In combination with green tomatoes you can get a delicious appetizer for the table, 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.