Recipe for spicy green tomatoes. Instant spicy green tomato appetizer

Green or unripe tomatoes are a product for real gourmets. Such tomatoes have a denser structure, and their taste differs from the taste of red tomatoes, which is why in cooking green tomato recipes occupy a separate place.

Green tomatoes contain several times more beneficial oxalic acid than their ripened relatives, red tomatoes, which is why those who have kidney and stomach problems should limit their consumption of unripe tomatoes.

In Russia, green tomatoes are most often salted or pickled, and in the USA, green tomatoes are one of the favorite snacks. Green tomatoes are used to make soups, jams, salads, as well as pies, muffins, omelets, risotto, sandwiches and pizza, and even ice cream.

Fried Green Tomatoes in Creamy Sauce

Ingredients:

Butter - 3 tbsp. spoons
Green tomatoes - 4 pcs.
Egg - 2 pcs.
Breadcrumbs - 4 tbsp. spoons
Premium flour - 3 tbsp. spoons
Cream 33% - 1 glass

Cooking method fried green tomatoes in creamy sauce:

Wash the tomatoes and cut into slices 1 cm thick.

In a bowl, beat the eggs using a whisk or mixer. Dip tomatoes into eggs and coat in breadcrumbs. Fry the tomatoes in a preheated frying pan in combination with butter until golden brown.

To prepare the sauce, add flour to what is left in the pan butter, pour in the cream and cook until the sauce thickens, stirring constantly. Salt and pepper the sauce to taste.

Serve fried green tomatoes drizzled with sauce.

Recipe for green tomato salad "Watercolor"

Ingredients:

Green tomatoes - 4 kg
Sweet red pepper - 1 kg
Onions - 1 kg
Sugar - 1 glass
Salt - 0.5 cups
Carrots - 1 kg
Vegetable oil - 2 cups

Cooking method green tomato salad:

Wash all vegetables thoroughly, peel carrots, onions and peppers, cut everything into strips.

Cut the tomatoes into rings or half rings. Place all the chopped vegetables in a bowl and mix well.

Add salt to the vegetables, mix well and cover the bowl with a clean towel. Leave the salad for 6 hours to infuse. After the allotted time, if necessary, you can drain the resulting juice.

Pour vegetable oil into the pan and let it boil. Pour boiling oil into the salad, add sugar and mix everything well. Place the salad in previously prepared clean jars.

Sterilize the jars for 15-20 minutes, then immediately roll up the lids.

Canned green tomatoes

Ingredients (for 1 three-liter jar):

Green tomatoes
Bay leaf - 3 pcs.
Cloves - 4 pcs.
Black peppercorns - 4 pcs.
Dill (inflorescence) - 1 pc.
Mustard seeds - 1 teaspoon
Salt - 2 tbsp. spoons
Allspice peas - 4 pcs.
Sugar - 3 tbsp. spoons
Vinegar 9% - 50 g

Cooking method canned green tomatoes:

Place spices, sugar, salt and vegetables at the bottom of the prepared sterilized jar.

Boil water, pour into a jar and leave for 15 minutes. Drain the brine, bring to a boil, add vinegar. Pour boiling brine over the tomatoes and roll up the jar.

Leave the jar in a warm place for a day. Keep green canned tomatoes in a cool place.

Green tomato and corn soup

Ingredients:

Olive oil - 2 tbsp. spoons
Onions - 1 pc.
Garlic - 1 clove
Ground cumin - 1.5 teaspoons
Green tomatoes - 4 pcs.
Red tomatoes - 4 pcs.
(fresh) - 1.5 cups
Vegetable broth - 7 cups
Ground black pepper

Cooking method green tomato and corn soup:

Peel the onion and garlic, cut into small pieces. Cut the tomatoes into small cubes.

Heat oil in a saucepan over medium heat, add onion and garlic and fry until soft. Add ground cumin, corn kernels and tomatoes to the pan. Mix everything well and cook for 5 minutes over medium heat. Pour vegetable broth into the pan, reduce heat to low and cook until tender. Add pepper and salt to taste.

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Content

Canning for the winter is a very popular activity for many housewives, because it provides an excellent opportunity to diversify the table with delicious, savory snacks and salads that add bright notes to any meal. Even green tomatoes are used: when prepared, they turn out very tasty. If you don’t believe me, see for yourself by preparing preserved salad recipes for the winter with photos You’ll lick your fingers. Green tomatoes can be prepared in different types: stuffed, whole, chopped in salad.

How to choose the right tomatoes for harvesting for the winter

For soaked, lightly salted, pickled, barrel, salted tomatoes, you need to choose fruits in a store or market with the correct degree of ripening: they should be unripe or brown, and the tomato crumb should be hard and dense. Choose fruits without dents, cracks, or signs of disease. In terms of ripening, all green tomatoes should be the same. There is no need to roll up a variety of colors into a jar, combining brown, red, and pink.

As for the size, it is better to give preference to medium or small green tomatoes, but not like cherry. Fruits that resemble a plum in shape are suitable because they are small and have a dense structure. When all the green tomatoes have been selected and sorted, they need to be thoroughly rinsed with water several times for wrapping salads for the winter “You’ll lick your fingers.”

What utensils will you need?

During canning, almost everything that is in every housewife’s kitchen can be useful:

You will need a special saucepan: it is a wide, thick-bottomed pot with a spout, a strong handle, and the inclined walls of this dish allow liquids to evaporate quickly. The pan must be made of durable stainless steel and have a volume of 9 liters. There are dishes that have markings on the inside to make it convenient to monitor the amount of boiled contents.
When canning, you may need large wooden spoons with long handles.
It is important to have a thermometer that allows you to determine the moment of readiness and the temperature of the canned products at the time of pouring into jars.
Using a slotted spoon you can remove the scale.
Measuring containers and spoons will help you correctly determine the proportions of the components.
To pour the preparations into jars, jugs made of heat-resistant glass are used, as well as special plastic funnels with a narrow or wide spout.
To sterilize canned food, a home autoclave or a regular saucepan with a wide bottom and gauze lined on the bottom is useful.
Used for canning glass jars with tin lids with a rubber ring-liner, manual seaming machine for twisting, “twist-off” lids.

Recipes for delicious finger-licking green tomato salads

There are many recipes for canning green tomatoes for future use in the form of finger-licking salads. Having tried this preparation once, every housewife is convinced of how wonderful the preservation is. Green tomatoes, like red ones, are salted, pickled, combined with spices and vegetables (herbs, garlic, adjika, Korean seasonings, mustard, cloves, hot pepper, horseradish, pasta, apples). Taste canned fruits turn out to be harder and more acidic.

With carrots and onions without sterilization

One way to prepare a finger-licking green salad is without sterilization. This greatly simplifies the canning process and saves time. Carrots in the salad add a slight sweetness, and onions add piquancy. To prepare finger-licking green tomatoes for this recipe you will need:

onion- 1 kg;
carrots – 1 kg;
green tomatoes – 3 kg;
water – 0.5 cups;
salt – 2 tbsp. l.;
vinegar 6% - 0.5 cups;
sugar – 1 glass.

Step-by-step recipe for finger-licking green tomato salad:

We wash the tomatoes, let them dry or wipe them with paper towels. Cut into small slices.
Peel the carrots and chop them on a grater.
Remove the skins from the onion and cut into thin half rings.
Place all the vegetables in an enamel pan, add vegetable oil, water, salt, sugar and leave for a couple of hours.
After the specified time has passed, put the dishes with vegetables on the fire, bring to a boil, and simmer for 25 minutes over low heat. Pour in vinegar and remove from heat.
Place the hot salad in sterilized jars, then twist, turn upside down and wrap until cool. Afterwards we transfer it to the cellar for storage.

With cucumbers Danube style

Green tomato and Danube salad is a very tasty and unusual preparation. Supplementing them with a winter meal (rice, pasta, potatoes, meat dishes), you will definitely remember summer. The combination of available products in the recipe gives an original taste. Preparing for the winter preserves the original aroma of vegetables. To prepare the finger-licking green tomato salad you will need:

bell pepper- 1 kg;
green tomatoes – 1 kg;
young cucumbers – 1.4 kg;
onions – 500 g;
salt – 2 tbsp. l.;
vegetable oil – 200 ml;
vinegar 9% - 50 ml;
sugar – 5 tbsp. l.;
hot pepper – 1 pc.

Step-by-step recipe for Danube-style green tomato salad for the winter:

We wash the cucumbers, dry them, cut off the ends, and chop them into halves of circles.
We wash the bell pepper, remove seeds and stems, and cut into strips.
Wash the hot pepper, remove the stem and seeds, and finely chop.
Wash the tomatoes and cut into slices.
Peel the onion, soak in cold water for 20 minutes, cut into thin half rings.
We transfer all the vegetables into an enamel pan, pour in vinegar, oil, add sugar and salt. Stir with a wooden spoon and place on low heat. When the salad boils, cook for 5 minutes.
Place the salad in sterilized jars, tamping down slightly. Roll up the pieces, turn them over, and wrap them until they cool. Then we store it in a cool place.

Korean in banks

Green tomato salad "You'll lick your fingers" in Korean - one of the quick, delicious preparations for the winter. Vegetables are marinated in own juice with the addition of various spices, making the dish moderately spicy and piquant. If you wish, you can supplement the recipe with hot pepper. We will need:

bell pepper – 2 pcs.;
green tomatoes – 1 kg;
vinegar 9% – 50 ml;
garlic – 4 cloves;
sugar – 50 g;
vegetable oil – 50 ml;
ground red pepper – 0.5 tsp;
salt – 1 tbsp. l.;
parsley - to taste.

Step-by-step recipe for making Korean-style green tomato salad with photos:

Wash the greens, dry them, and chop finely.
Wash the tomatoes and cut into slices.
Remove the peel from the garlic and chop it with a knife.
We wash the pepper, remove seeds and stems, and chop into small cubes.
We wash canning jars and lids.
Place pepper, green tomatoes, garlic, parsley into a bowl, add sugar, salt, and ground red pepper. Fill with vinegar vegetable oil, mix.
Place the salad in jars, close and leave in the refrigerator for 8 hours. After this, the snack is ready for consumption or storage until winter.

Winter Flower-seven-flowered with vinegar

Salad of green tomatoes for the winter “Tsvetik-Semitsvetik” is a simple and tasty autumn appetizer. The preparation in jars is very bright, reminiscent of a warm summer day. The salad comes out very aromatic, with a slight hint of sourness and rich taste. To prepare you will need:

Bell pepper- 1 kg;
green tomatoes – 2 kg;
carrots – 1 kg;
onions – 1 kg;
vinegar 9% – 250 ml;
water – 500 ml;
sugar – 160 g;
salt – 3 tbsp. l.;
vegetable oil – 250 ml.

Step-by-step recipe for green tomato salad “Tsvetik-semitsvetik”:

We wash and peel all vegetables. We cut the tomatoes into slices, peppers into strips, onions into half rings, and chop the carrots on a grater.
Pour water, oil into the pan, add salt and sugar. Put on the fire, after boiling, add the vegetables. When boiling again, cover with a lid and simmer for 10 minutes. Add vinegar and remove from heat.
Place the salad in sterilized jars, roll up, and wrap until cool. We store it in a cellar or pantry.

Watercolor without vinegar

Green tomato salad “Watercolor” – simple winter preparation. Its taste is distinguished by a combination of light sweetness and sourness, so it is a successful savory addition to any winter feast. To prepare you will need:

onions – 500 g;
green tomatoes – 2 kg;
garlic – 2 heads;
carrots – 500 g;
bell pepper – 500 g;
greens – 1 bunch;
salt – 3 tbsp. l.;
vegetable oil – 1 cup;
sugar – 0.5 cups.

Step-by-step recipe for “Watercolor” salad with photos:

We wash and peel all vegetables. Cut the tomatoes into slices.
Cut the pepper into thin half rings and place in a bowl with the green tomatoes.
Cutting carrots thin circles.
Cut the onion into half rings.
Chop the garlic and herbs.
Mix the vegetables and leave for 6 hours. Then add salt, sugar, and hot oil.
Mix the salad thoroughly, put it in jars, and sterilize for 15 minutes. We roll up the blanks, turn them over, and wrap them. When the preservation has cooled completely, put it in the cellar.

Hunting

“Hunter’s” salad is a quick and tasty preparation for the winter, judging by the reviews of housewives. The beauty of the recipe is that you can vary the amount of ingredients at your own discretion, getting a new taste each time. Remember that you need to add more salt so that when tasting, the salad seems a little over-salted. Don't worry, when you open it in winter, it will get the right taste. We will need:

cucumbers – 200 g;
green tomatoes – 200 g;
bell pepper – 200 g;
white cabbage – 200 g;
onion – 1 pc.;
carrots – 100 g;
salt - to taste;
dill and parsley - 1 sprig each;
garlic – 1 clove;
vinegar essence - 0.5 tbsp. l. for 1 liter jar;
vegetable oil – 2 tbsp. l.

Step-by-step recipe for finger-licking green tomato salad with photos:

We wash and peel the vegetables. Cut the carrots into strips, onions, peppers into small cubes, cucumbers into strips, tomatoes into cubes, finely chop the cabbage. Place all vegetables in a bowl.
Add crushed garlic and salt to the vegetables and leave until juice forms. Place on the fire and heat without letting it boil. Pour in vinegar, oil and turn off the burner.
Place the salad in sterilized jars, sterilize the preparations, and roll them up. We wrap the jars and, after cooling, send them to a cool place.

Cobra with garlic and chili pepper

The “Cobra” salad from the “Finger-licking” series with the addition of chili peppers and garlic is suitable for those who like very spicy and fiery snacks. This dish will successfully complement the meat, highlighting the excessive fat content and helping the digestion process. You can vary the amount of garlic and pepper depending on the level of spiciness you prefer. To prepare a spicy green tomato salad you will need:

garlic – 3 heads;
green tomatoes – 2.5 kg;
salt – 3 tbsp. l.;
vinegar – 100 ml;
chili pepper – 2 pcs.;
sugar – 3 tbsp. l.

Step-by-step description of the hot salad recipe:

Wash the tomatoes and cut into small slices.
Wash the pepper, remove the seeds if desired, and cut into slices.
Chop the garlic; if you wish, you can add some of the garlic to fried. This will add even more flavor to the preparation.
Mix tomatoes, peppers, garlic, sugar, salt, vinegar. Leave for half an hour to form juice.
Place the salad in sterilized jars and cover with lids.

Caviar in a slow cooker

Kabachkova and eggplant caviar You won’t surprise your household anymore, but green tomatoes are something new, you’ll just lick your fingers. It is not inferior in taste to traditional types of snacks, but is distinguished by its piquancy and originality. Instead of vinegar essence, you can use apple or wine vinegar. We will need:

onions – 500 g;
bell pepper – 6 pcs.;
green tomatoes – 3 kg;
sugar – 150 g;
vinegar essence - 3 tbsp. l.;
vegetable oil – 250 ml;
mayonnaise – 150 ml;
carrots – 1 kg;
salt – 2 tbsp. l.;
chili pepper – 3 pcs.;
ground black pepper – 2 tsp.

Step-by-step recipe for preparing green tomatoes in the form of caviar for the winter:

We wash, peel and grind all the vegetables through a meat grinder along with hot pepper. Transfer the entire mass to a slow cooker, add salt and sugar.
First you need to fry for a few minutes. Then turn on the stewing mode for an hour and a half, cook, stirring occasionally.
15 minutes before the device beeps, add ground black pepper, vinegar, mayonnaise and vegetable oil.
When the caviar is ready, put it in sterilized jars, roll it up, turn it over and wrap it until it cools.

How to pickle barrel tomatoes with vegetables in adjika

Real barrel pickled tomatoes are made in a wooden barrel, which is thoroughly washed beforehand and lined with plastic bags. If you don't have one, you can use an aluminum bucket or large pan. Green tomatoes in adjika with cucumbers – excellent savory snack, which will decorate any meal. For salting we need:

adjika (ready-made or homemade) – 2.5 l;
tomatoes – 2 kg;
dill – 1 bunch;
cucumbers – 1 kg;
salt - to taste;
currant leaves – 5 pcs.;
cherry leaves – 5 pcs.

Step-by-step recipe for pickling barrel green tomatoes with adjika “You’ll lick your fingers”:

We select strong fruits and wash them. At the bottom of the barrel or aluminum pan we put dill, cherry and currant leaves.
Place washed cucumbers, alternating with tomatoes. Salt to taste, pour adjika so that it covers the vegetables.
We put fabric, a wooden circle and a weight on top. After 2 months, the vegetables are ready.

Armenian style with greens

Armenian, Georgian cuisine gave all the housewives many wonderful, delicious dishes. Stuffed green tomatoes, which are considered a very common preserve among our compatriots, deserve special attention. The preparation turns out very tasty, piquant, and successfully complements roasts and other meat dishes. We will need:

garlic – 2 heads;
green tomatoes – 2 kg;
dill – 0.5 bunch;
cilantro – 0.5 bunch;
celery – 0.5 bunch;
parsley – 0.5 bunch;
basil – 0.5 bunch;
dill umbrellas – 1 bunch;
celery – 1 bunch;
hot pepper – 1 pc.;
sweet red pepper – 1 pc.;
salt – 2 tbsp. l.;
water – 1 l.

Step-by-step recipe for stuffed green tomatoes “You'll lick your fingers” in Armenian:

We wash the tomatoes, make a cut crosswise or not all the way along.
For the filling, chop half a bunch of celery, basil, cilantro, and parsley. Finely chop the garlic, sweet and hot peppers. Mix all these ingredients, add a tablespoon of salt. This is our filling.
We stuff the fruits, place them tightly in a jar, placing each layer with dill umbrellas and celery sprigs.
To make the brine, boil water with 2 tablespoons of salt. Cool, pour in tomatoes. Leave it at room temperature about 4-5 days. Afterwards we close nylon covers, put it in the refrigerator for storage.

Sliced in tomato sauce

Green tomatoes in tomato sauce with the addition of cinnamon - an original, tasty winter preparation, the taste is somewhat reminiscent of lecho due to the presence of juice and pepper. Vegetables need to be strong. Cinnamon gives the product a spicy taste and aroma. We will need:

tomato juice– 1 l;
aspirin – 1 tablet per jar;
sugar – 4 tbsp. l.;
salt – 3 tsp;
cinnamon - on the tip of a knife;
sweet bell pepper – 2 pcs.;
green tomatoes – 2 kg.

Step-by-step preparation of finger-licking green tomato salad in tomato sauce:

Place the tomatoes and bell peppers cut into slices into sterilized jars. Fill with boiling water twice, drain the liquid.
To fill, mix tomato juice, salt, sugar, cinnamon, put on fire, after boiling, cook for 5 minutes.
We put an aspirin tablet in the jars, fill it with marinade, and roll it up.

Video

Green tomatoes are often used in cooking. Unripe tomatoes make excellent canned food. These can be stuffed, pickled, pickled tomatoes, caviar, or finger-licking salads for the winter. In most cases, they are combined with other vegetables (onions, carrots, sweet and hot peppers), and a variety of spices and seasonings add spiciness, piquancy and aroma to the preparation. In the video below with the recipe for the finger-licking salad, you will learn how to can green tomatoes. The result is a spicy, tasty preparation.

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Recipes for green tomato salads for the winter: delicious preparations

When the red hot summer slowly gives way to autumn coolness, asters and gladioli bloom, and summer holidays come to an end, the season for harvesting green tomatoes begins.

Green tomato preparations appeared on my shelves in the cellar relatively recently, but everyone in my household fell in love with them so much that for the second year in a row I have been canning various salads from green tomatoes, I marinate green tomatoes with garlic, with adjika, and even with vodka.

But without stopping there, I am always in search of new and interesting recipes preparations of green tomatoes, and try different ways how to prepare green tomatoes for the winter.

Fortunately, I have no problems with the availability of green tomatoes, since my mother-in-law is an experienced summer resident, and every year she supplies me with a couple of buckets of this delicacy. Although, I have never seen green tomatoes for sale in city markets.

In this article I bring to your attention the most successful, in my opinion, recipes for preparing green tomatoes for the winter. Traditionally, I ask you to share your favorite and proven recipes, because the more good recipes, the more satisfied housewives!

Korean green tomatoes for the winter

I suggest you try to cook Korean-style green tomatoes for the winter: bright, piquant, and incredibly delicious snack from green tomatoes in Korean, which will remind you of the colors of autumn in a gray and gloomy winter. The recipe for Korean green tomatoes is quite simple, using available seasonal ingredients, but we will still be preparing green Korean tomatoes for the winter with sterilization, so be patient and good mood. Recipe with photo.

Green tomatoes slices for the winter

The tomatoes according to this recipe are moderately spicy, aromatic, and look very appetizing in appearance. Perhaps the most difficult thing about this recipe is sterilization. No, not the process itself, but the wait until the cans of tomatoes can be rolled up. So, without much hassle, your pantry will be replenished with another portion of successful preparations for the winter. Recipe with photo.

Green tomato salad for the winter “Colors of Autumn”

If you've never made a green tomato salad before, improve immediately! This type of preparation is one of the most favorite in my family, and jars of salad, as a rule, end before the New Year. …

Green tomato caviar for the winter

I think every gardener is faced with the fact that in the fall the tomatoes do not have time to ripen and turn red, but remain hanging as sad, green fruits on the bushes. Don't be upset if you have a lot of these green tomatoes left - you can make a lot of delicious preparations from them. One of them is green tomato caviar for the winter. This appetizer will be very popular during the cold season, and it is not difficult to prepare. How to cook, see.

Green tomatoes for the winter with aspirin

Tomatoes are prepared simply and quickly, and the result...sweet and sour firm tomatoes with the rich taste of red pepper and pickled garlic. Even if you don't like canned green tomatoes, you'll love this recipe. ...

Green tomatoes for the winter with vodka

Everyone who tried these miracle tomatoes was simply delighted, and when men hear that green tomatoes are marinated with vodka, they say: “Put more on the plate.” Recipe .

Green tomatoes for the winter with garlic and hot pepper “Cobra”

My husband, dad, and brothers are delighted with these green tomatoes with garlic and hot peppers, and on every holiday they ask me: “Will there be Cobra with vodka?”, to which I answer them: “If only there was vodka, but “ There will definitely be a Cobra!” …

Spicy green Georgian tomatoes for the winter

Tomato soup with chicken broth

Ingredients:

1 large chicken breast;
6 tbsp. l. pearl barley;
5 medium potato tubers;
4 green tomatoes;
3 liters of purified water;
fine salt;
fresh greens.

Rinse the chicken breast. Carefully cut off the skin. Place in a saucepan and add salted water. Simmer until the meat is done.

Rinse thoroughly pearl barley. 10 minutes after the chicken starts cooking, add pearl barley to it. Cook the ingredients together for another 20-25 minutes.

Remove the breast from the broth. Cut all the meat off the bone. Divide it into small pieces. Return back to broth. After boiling again, add salt, small pieces of peeled potatoes and tomatoes. Salt the mass.

Cook the first dish for another 15-17 minutes. Pour chopped fresh herbs into it. Cover the pan with a lid and leave to brew for a quarter of an hour. Ready soup Pour into plates and top with light mayonnaise to taste.

Mixed meat solyanka with green tomatoes

Team meat solyanka with tomatoes

Ingredients:

550 g beef on the bone;
4 potatoes;
1 kg of any smoked meats;
1 onion;
2 pcs. carrots;
350 g homemade pickled cucumbers + 1 tbsp. brine from them;
2 salted green tomatoes;
2 garlic cloves;
1 can of pitted olives;
85 g tomato paste;
salt;
sunflower oil;
spices.

Place the washed beef on the bone in a saucepan and add salted water. Boil meat broth 2.5-3 hours. Remove meat from pan. Carefully cut it off the bones and chop it. Strain the broth through several layers of gauze. Pour the chopped meat into it.

Add small cubes of potatoes to the re-boiled broth. Cook the vegetable for 10-12 minutes.

Peel the carrots and grate on a grater with medium holes. Finely chop the onion as desired. Grate the garlic or simply cut it with a sharp knife. Place all these ingredients in a frying pan with heated sunflower oil. After 6-7 minutes, add grated green tomatoes and salted tomatoes, chopped in the same way. barrel cucumbers. Immediately pour in the brine. Cover the pan with a tight lid. Simmer its contents for 8-9 minutes over low heat.

Add to vegetables tomato paste. Add small pieces of pitted olives. After another 5-6 minutes of simmering, transfer the roast from the pan to the broth.

In a separate frying pan small quantity fry thin strips of bacon in oil. It should be covered with a golden brown crust. Transfer the meat product into the broth. Immediately remove the soup from the heat, pour into bowls and top with sour cream. To taste, you can decorate the hodgepodge with fresh or dried herbs and lemon slices.

Fruit and vegetable salad “Paints”

Ingredients:

4 nectarines;
350 g salad mix;
2 tbsp. fresh strawberries;
130 g feta cheese;
2 green tomatoes;
½ tbsp. finely chopped basil;
90 g walnut kernels;
2/3 tbsp. refined oil;
½ tbsp. granulated sugar;
1 tbsp. poppy seeds;
1/3 onion;
salt;
1 tsp. Dijon mustard.

Prepare salad dressing:

Mix butter with sugar and poppy seeds.
Add very finely chopped onion, Dijon mustard, and salt.
Pour in freshly squeezed lemon juice.
Using a blender, turn the ingredients into a homogeneous airy mass.
Pour the dressing into a tightly sealed plastic container.
Close the container with a lid and put it in a cool place.

Cut the nectarine into small, even, neat pieces. Pour some of the infused dressing over them and stir.

Place the coarsely torn pieces on a large plate. lettuce leaves. Place nectarine and sauce on them. Add halves or quarters of fresh strawberries, small pieces of green tomatoes, crumbled cheese, and chopped basil. Spread coarsely chopped and lightly fried nut kernels on top. Pour the remaining dressing over the appetizer and serve the treat for lunch or dinner.

Spicy green tomato salad

Spicy salad from green tomatoes

Ingredients:

1 kg of green tomatoes;
1 spicy Bell pepper;
½ bunch fresh leaves parsley;
3 tbsp. l. refined sunflower oil;
coarse salt;
2 cloves of garlic;
2 tbsp. l. apple cider vinegar;
2 tbsp. l. granulated sugar.

In a small bowl, mix the liquid ingredients - Apple vinegar and sunflower oil. Add finely chopped hot pepper and fresh garlic through a press to the resulting mixture. Pour into spicy sauce salt and sugar. 2 tsp of salt will be enough. But you can adjust its quantity to your liking. Actively stir the sauce until the sweet and salty grains are completely dissolved.

Cut green tomatoes into small pieces. Place them in a glass container with a lid. Pour in the resulting aromatic mixture. Close the lid of the jar tightly and put the snack in a cool place for 24 hours.

Place the prepared tomatoes in a small bowl, sprinkle with fresh herbs. Serve as a salad with any hot dish.

Vegetable salad with corn croutons

Ingredients:

470 g cornbread;
1 large fresh cucumber;
4 feathers of fresh green onions;
½ tbsp. chopped fresh basil;
1/3 tbsp. quality olive oil;
½ tsp. chopped lemon zest;
1/3 tbsp. freshly squeezed lemon juice;
1 PC. jalapeno pepper;
1 tbsp. l. liquid natural honey;
salt;
freshly ground black pepper.

Preheat the oven to medium temperature. Corn bread cut into equal, neat cubes along with the crusts. Pour onto a baking sheet and level. The crackers should lie on the surface in one layer. Place the baking sheet in the preheated oven. Bake the crackers for a quarter of an hour until deliciously golden brown. Leave them to cool at room temperature.

Cut green tomatoes into medium pieces. Pour them into a spacious salad bowl. Add circles fresh cucumber, crushed green onions and basil.

Prepare the dressing for the appetizer:

Mix finely chopped jalapeno peppers (without seeds or skin) with olive oil.
Add chopped lemon zest, salt to taste, pepper.
Pour in bee honey and lemon juice.
Lightly whisk the dressing with a regular fork.

Pour the mixture over the vegetables in the salad bowl. Scatter the prepared corn crackers on top.

Vegan burger

Ingredients:

2 burger buns;
1 red and 1 green tomato;
1 PC. red salad onion;
250 g beets;
90 g semolina;
1 bunch of fresh lettuce;
2 garlic cloves;
½ tbsp. vegetable oil;
½ tbsp. breadcrumbs;
2 tbsp. l. any sauce;
ketchup to taste;
spices.

Boil the beets directly in their skins until soft. Peel the finished root vegetable and cut into small cubes. Pour them into a frying pan with heated vegetable oil. Add salt, spices and crushed garlic. Fry the mass so that the main liquid evaporates from it.

Add to frying pan semolina. Continue frying for another 10-12 minutes. During this time, the semolina will absorb the remaining moisture from the beets. Use a masher directly in the frying pan to transform its contents into a thick, homogeneous mass. When the latter has cooled, form it into flat, wide cutlets. Roll each one in breadcrumbs and fry in a separate frying pan until golden brown. Place the resulting cutlets on paper napkins.

Place a lettuce leaf on each hamburger bun. Spread your chosen sauce on top. Place the cutlet on the base. Cover it with tomato slices of two colors, ketchup to taste and purple onion rings.

Vegan burgers - great option snack for those losing weight.

Green tomatoes fried in batter

Green tomatoes in batter

Ingredients:

4 medium green tomatoes;
2 raw eggs;
coarse salt;
½ tbsp. corn flour;
½ tbsp. grated parmesan;
3 tbsp. l. wheat flour;
1 tsp. garlic salt;
½ tsp. ground ginger;
½ tsp. dried oregano;
1/3 tbsp. olive oil.

You need to start preparing the dish with vegetables. Cut green tomatoes into thin slices. The optimal thickness for the pieces is 0.5-0.7 cm. Sprinkle each slice with salt on all sides. Leave it like this for 12-15 minutes.

Whisk the contents in a deep bowl raw eggs. In a second wide container, mix two types of flour, all the specified spices, and chopped cheese.

Dry the green tomato slices with paper towels without wiping off the salt. First dip the pieces one at a time into the beaten eggs and then roll them in the aromatic flour mixture.

Heat in a large cast iron skillet olive oil. Place batter-coated tomatoes in it. Fry for 4-5 minutes on each side. The crust should become golden brown and crispy.

Place the finished snack on paper towels to remove excess fat. Then transfer to a serving platter and serve immediately to guests with any hot sauce.

Cucumbers with green tomatoes for the winter

Cucumbers with green tomatoes

Ingredients:

1 kg of miniature fresh cucumbers;
1 kg of green tomatoes;
½ large bell pepper;
130 g green beans;
4 garlic cloves;
70 g coarse salt;
50 g granulated sugar;
60 g chopped fresh dill;
20 g chopped cilantro;
60 ml table vinegar.

Rinse all prepared vegetables thoroughly. If necessary, scrub with a brush. Cut off the “tails” of cucumbers. Then cut them lengthwise into medium pieces. Also chop the bell pepper. Leave the beans whole. The last two components are used in the appetizer rather for beauty, so you can safely exclude them or replace them with other favorite vegetables.

Leave the tomatoes whole too. Only make deep punctures in the area of the stalk with a small fork.

Fill the prepared sterilized jars with all the mixed vegetables. Add peeled garlic cloves to each. Pour boiling water over the contents of the containers. Cover the jars with lids. After a quarter of an hour, drain the water from them into a saucepan. Pour chopped dill, cilantro, salt, sugar into it. Place the pan on the fire.

Bring the future marinade to a boil. Immediately after the first bubbles appear, pour in vinegar. Remove marinade from heat. Quickly pour it into jars of vegetables. Roll up the containers with lids, turn them over and cover with warm blankets. After 24 hours, transfer to a cold place for a long time. You can take a sample from the snack after 15 days. It's simple delicious recipe for the winter, which every housewife can repeat.