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Canned green tomatoes with vegetable oil. Canning green tomatoes: step by step recipes with photos

Green tomatoes are the unripe fruits of the tomatoes we all know. They contain many vitamins and minerals that have a beneficial effect on the human body and increase immunity.

Eating them in food can prevent heart attack and the formation of cancer cells. Also, unripe tomatoes have a good effect on nervous system, their use provides a great mood, because they affect the production of serotonin.

Housewives are often faced with questions about how and where to apply such a product. Of course, fresh green tomatoes are unsuitable for food, but preservation is just made for them. This article contains delicious and easy-to-cook recipes with green tomatoes in the lead role.

Green tomato salad for the winter - a step by step photo recipe

Once upon a time, while on a plane, I was amazed to see two elderly ladies open a jar of homemade preparations, lay out food for a meal. Obviously, they haven't flown for a long time or just wanted their own, not catering? However, I was amazed not only by the fact that such an abundant "clearing" was prepared as a pungent tasty smell that exuded from the jars.

None of the passengers remained indifferent, everyone perked up. The female half rushed to ask for a recipe. This is how it is in my arsenal for winter preparations turned out to be this salad. But from year to year, cooking according to the same recipe is boring and uninteresting for me.

Only now, when the frost began, and there were green tomatoes in the garden, I remembered again how you can preserve them quickly and without much hassle. Maybe for someone my advice will also become the same tasty lifesaver ?!

For long-term storage, jars of salad must be sterilized and screwed up. Store in a cool, dark place.

Cooking time: 1 hour 0 minutes


Quantity: 1 serving

Ingredients

  • Sweet pepper: 1 pc.
  • Bulb: 1 pc.
  • Green tomatoes: 3 pcs.
  • Salt: 1 tbsp l. incomplete
  • Parsley or cilantro: 1 bundle
  • Vinegar: 3 tbsp l.

Cooking instructions


Green tomatoes for the winter "lick your fingers"

The green tomatoes you will lick your fingers recipe is incredibly appetizing, and it will not be difficult to make it. The calculation of the ingredients is made for 3 kilograms of unripe tomatoes.

Ingredient List:

  • Greens (parsley, dill, currant and cherry leaves) - 200 g.
  • Bulb.
  • Garlic is the head.

Fill:

  • Vinegar 9% - 200 ml.
  • Black pepper - 5 peas.
  • Bay leaf - 2-3 leaves.
  • Water - 3 liters.
  • Salt - 2 tablespoons
  • Sugar - 9 tablespoons
  • Vegetable oil - 1 tbsp. l. per liter jar.

Preparation green tomatoes for the winter "Lick your fingers"

  1. To pour into water, add sugar and salt, stir and wait until they dissolve.
  2. Add a couple of bay leaves, allspice and boil the marinade. After removing from the stove, pour the vinegar into the marinade.
  3. Take three-liter jars sterilized and dry. Put herbs and garlic in them, which need to be peeled and chopped, and add oil.
  4. Top with tomatoes and onions. Slice the onion as you like.
  5. If the tomatoes are large enough, cut them into pieces.
  6. Only fill the jars with hot marinade!
  7. Next, sterilize the container with the workpiece for another 20 minutes.
  8. After this time, the cans will be ready for seaming.

A delicious and simple recipe for green tomatoes for the winter

Such a delicious recipe will be very useful in the winter, and besides, it is quite simple to prepare.

Ingredient List:

  • Thick-skinned tomatoes.
  • Water.

Preparation

  1. For cooking, take the tomatoes, rinse them and cut them slightly larger than for a regular salad.
  2. Banks, take a suitable displacement for you. Place the tomatoes at the bottom of the jars.
  3. Fill the containers cold water.
  4. Next, set them to sterilize for 20 minutes.
  5. Roll them up after this time.

This option is very convenient for preparing salad: just open the jar, drain the water and take out the tomatoes. Add any vegetables sunflower oil, salt and pepper - and the salad can be served.

Green tomatoes in jars without sterilization

Often there are recipes in which it is proposed to carry out sterilization already closed cans, but this is not very convenient. Treat empty containers so you can prepare such a wonderful meal without any worries. Banks can be steam sterilized in the classic way, in the oven or in the microwave. I would like to dwell on the last option, as the simplest and fastest.

  1. Pour a couple of tablespoons of water into a jar and put it in the microwave at maximum power for 2 minutes.
  2. If the jar is large and won't fit into the microwave, place it on its side.
  3. After 2 minutes, you will take out a hot, sterilized jar.
  4. Discard any remaining water, if any, and you can start canning green tomatoes without further sterilization.

Ingredient List:

  • Green tomatoes - 3 kg.
  • Carrots - 1/2 kg.
  • Sweet pepper - 1/2 kg.
  • Hot pepper is a pod.
  • Onions - 1/2 kg.
  • Garlic - 1.5 heads.
  • Salt - 1/4 tbsp.
  • Sugar - 1/4 tbsp.
  • Vinegar - 1/2 tbsp. (nine%).
  • Vegetable oil - 1/2 tbsp.
  • Water - as needed.

Preparation

  1. First, peel and rinse the vegetables.
  2. Cut the tomatoes into equal sized cubes. Repeat the same procedure with bell peppers.
  3. Grate the rest of the vegetables.
  4. After that, put all the ingredients in a saucepan, cover with oil and boil. Water should be added only as needed, usually tomatoes are juicy enough and do not require additional liquid.
  5. After the future salad boils, salt, add sugar and vinegar and simmer this whole mixture for a while over low heat.
  6. Place the salad in jars while it is hot and roll up.

Delicious stuffed green tomatoes for the winter

Green tomatoes are stuffed with absolutely any mixture of vegetables. One of the most tasty options Is a combination of onions, peppers and carrots.

Ingredient List:

  • Green tomatoes - 10 kg.
  • Parsley - the more the better.
  • Hot pepper - 6 pods.
  • Onions - 6 pcs.
  • Carrots - 6 pcs.
  • Garlic - 4 heads.
  • Dill - the more the better.
  • Water - 6 liters.
  • Salt - 12 tablespoons

Preparation stuffed green tomatoes

  1. Rinse the above ingredients first.
  2. Grate the carrots using the large-perforated side of the grater.
  3. Cut the onion into slices, finely chop the greens, mix and salt everything.
  4. Next, rinse the tomatoes and dry them.
  5. Make a neat cut on each, remove the pulp and stuff them with a mixture of prepared vegetables.
  6. Place the tomatoes in sterilized jars.
  7. Next, prepare the pickling liquid: add salt to the water (you need to use a spoonful of salt for one liter of water), boil for a few minutes and pour it over the tomatoes.
  8. Cover the jars with a lid. So they should stand for 3-4 days in the room.
  9. After that, put them in a cellar or basement.

How to make pickled green tomatoes

Another delicious, almost gourmet and uncomplicated recipe Are pickled green tomatoes.

Ingredient List:

  • Green tomatoes - 6 kg.
  • Onions - 8 heads.
  • Carrots - 1 kg.
  • Garlic - 2 heads.
  • Parsley is a bunch.
  • Marinade:
  • Sugar - 8 tablespoons
  • Salt - 4 tablespoons
  • Carnation - 6 inflorescences.
  • Vinegar - 4 tablespoons (nine%).
  • Bay leaf - 6 sheets.
  • Black pepper - 12-14 peas.
  • Allspice - 10 peas.

Cooking process pickled green tomatoes

  1. First of all, take care of the parsley, it needs to be washed and chopped.
  2. Wash and peel the carrots, then chop into cubes or slices.
  3. Peel the garlic.
  4. Wash the tomatoes and cut them lengthwise. Fill this pocket with parsley, carrots and one garlic clove. Stuffed tomatoes place in sterilized jars, add coarsely chopped onion rings on top.
  5. Pour in boiling water and leave alone for 20 minutes.
  6. Pour the water into a separate saucepan, add the necessary spices there and boil for another 15 minutes. While the marinade is boiling, pour ordinary boiling water into the jars of tomatoes.
  7. Remove the pickling liquid from the heat and pour the vinegar into it.
  8. Drain the boiling water from cans of tomatoes and pour over the prepared marinade. Then roll up. Advice: it is better to put the jars downside down, cover and cool in this form.

Green tomato caviar recipe for the winter

The real treasure of the world of culinary is caviar from green tomatoes.

Ingredient List:

  • Green tomatoes - 1 kg.
  • Bulgarian pepper - 3 pcs.
  • Bulb.
  • Carrots - 300 g.
  • Vegetable oil - 100 ml.
  • Sugar - 50 g.
  • Salt.
  • Ground black pepper.
  • Apple cider vinegar - 1 tablespoon (nine%).
  • Black pepper is a pea.

Preparation caviar from green tomatoes for the winter

  1. Initially, rinse all the vegetables and cut into medium pieces, then put all the ingredients in a blender or twist with a meat grinder.
  2. Place the chopped mixture in an enamel bowl. Then add salt and sugar.
  3. Put the resulting mixture on low heat and cook for 1.5 hours, stirring always.
  4. Add black pepper, oil and vinegar about 10 minutes before the end of cooking. G
  5. Put the prepared tomato caviar in a sterilized jar and screw the lid on.
  6. Cover with a blanket and leave in the room until complete cooling.

Green Tomatoes with Garlic - Spicy Gourmet Recipe

One of the favorite salads of gourmets who are not indifferent to spicy can be a salad of unripe tomatoes in tomato marinade with garlic.

Ingredient List:

  • Green tomatoes - 10 kg.
  • Sweet pepper - 5 kg
  • Garlic - 1 kg.
  • Hot peppers - 1 kg.
  • Parsley - 1 kg.
  • Marinade:
  • Ripe red tomatoes - 8 kg.
  • Vinegar - 4 tbsp. (5%).
  • Vegetable oil - 8 tbsp.
  • Sugar - 800 g.
  • Salt - 500 g.

Preparation

  1. In the first step, rinse the vegetables and parsley.
  2. Then chop the tomatoes, taking into account their size: if they are very large, then into several parts.
  3. It is better to cut the peppers into strips, be sure to peel them of seeds before that.
  4. Crush the garlic cloves and finely chop the parsley.
  5. Chop ripe tomatoes as much as possible and place in a large bowl. Drizzle with vinegar and oil, sweeten and season with salt.
  6. Cook over high heat - the mixture should simmer for a few minutes.
  7. Put chopped vegetables and parsley in the marinade and cook the whole mixture for about 20 minutes, stirring occasionally.
  8. Remove the prepared salad from the heat, place in clean and pre-sterilized jars and roll up. Turn them upside down immediately after seaming and wrap them in something warm until they cool. Then keep it cool.

Pickled green tomatoes for the winter

Pickled tomatoes are incredibly tasty and incredibly simple. They can be made in a barrel, bucket, or jar. It all depends on your desires. Ingredients of this recipe designed for a three-liter bottle.

Ingredient List:

  • Green tomatoes - 4 kg.
  • Dried dill.
  • Horseradish leaves.
  • Garlic - 2 heads.
  • Black pepper - 20 peas.
  • Allspice - 16 peas.
  • Carnation - 12 inflorescences.
  • Hot pepper - 2 pods.
  • Bay leaf - 6 pcs.
  • Salt - 4 tablespoons
  • Sugar - 4 tablespoons

How to cook pickled tomatoes for the winter

  1. To ferment unripe tomatoes, add all the ingredients in the order you like best.
  2. Pour water into the bottle and close the nylon cap.
  3. Place it in a dark, cold place, and after a couple of months, the delicious pickled tomatoes can be consumed.

Korean green tomatoes for the winter

This recipe makes green, unripe tomatoes incredibly tasty and doesn't take long to cook.

Ingredient List:

  • Tomatoes - 3 kg.
  • Vinegar - 150 ml (9%).
  • Vegetable oil - 150 ml.
  • Sugar - 150 g.
  • Garlic - 2 heads.
  • Bulgarian pepper - 6 pcs.
  • Salt –3 tbsp.
  • Red pepper.
  • Greens.

Preparation

  1. First, rinse all the ingredients.
  2. You can take any greens that you like. Finely chop it together with the garlic, and cut the tomatoes into several pieces.
  3. Chop the bell peppers into strips and chop the hot peppers into cubes. The amount should be taken taking into account the wishes for the spiciness.
  4. Next, combine all the components, stir thoroughly, salt, add sugar, vinegar and vegetable oil.
  5. Divide into clean, sterilized containers.
  6. Cover the jars with simple lids and leave for 12-14 hours. After the time has passed, the Korean-style tomatoes will be edible.
  7. These tomatoes are stored in a cool dark place for several months.
  8. For longer storage after step # 5, seal the jars and sterilize them for 15 minutes. We recommend taking banks with a capacity of 1 liter. Larger cans take longer to sterilize.

The main criterion when choosing green tomatoes is size. The best choice is medium-sized tomatoes, which are great for cooking and making delicious appetizers.

Although green tomatoes are delicious and very popular among housewives, they contain a dangerous substance - solanine, which threatens to be seriously poisoned. This is one of the reasons why you should choose medium to medium sized tomatoes. So the likelihood of choosing a tomato with a high solanine content is much less.

There is an elementary way how to get rid of this substance and avoid such troubles. To do this, immediately before processing, the tomatoes should be dipped in salt water. In a few hours they will be cleansed of it, and they can be cooked.

In order to determine the size of the container for pickling, souring or pickling tomatoes, several factors should be taken into account: how many tomatoes will be used, for what storage period and number of people the recipe is designed for, and what temperature is suitable for storage.

For example, if the preparation of tomatoes is designed for a large company, then the best option would be to use a barrel. In this way, tomatoes are salted in fairly large batches. If you are using wooden barrels, remember that the container must be disinfected before use.

You can also use plastic drums, but this is not entirely eco-friendly and healthy way... And, of course, you can use the time-tested packaging - glass jars, liter or three liter. Before preparing the blanks, the jars should be sterilized. It is better to store preservation in a dark cool place, for example, in a cellar, basement, pantry.

There is another secret with which the shelf life of green tomatoes will be extended: put a sprig of bird cherry in the jar, which will also add an amazing aroma to the blanks.

Canning with green tomatoes is in great demand in winter. Its preparation takes a lot of time, but it is not difficult to surprise loved ones and friends with such snacks.

Recipes for the winter from green tomatoes

Canning green tomatoes for the winter a very convenient way to preserve your harvest, especially in those years when tomatoes are badly spoiled due to diseases or weather conditions, without having time to ripen. And it so happens that there are already enough red tomatoes and tomatoes closed, but there are still tomatoes on the bush.

Here come to the rescue recipes, on which you can use green tomatoes without letting them go bad. Here you can find some of the most delicious recipes using exactly green tomatoes.

Pickled green tomatoes

Quite an old and time-tested recipe for pickling green tomatoes. Tomatoes are very tasty and moderately sour. They go very well with main courses. Ideal to take with you to work for lunch, unlike reds, they are resilient and will not be crushed on the way.

We will tell you this delicious and proven recipe in our article with detailed instructions cooking.

Pickled green tomatoes

The exact number of kilograms in the recipe is not due to the fact that tomatoes of different sizes will enter the jars in different ways and the number of kilograms will differ dramatically.

  • Green tomatoes;
  • Horseradish root;
  • Garlic;
  • Allspice peas;
  • Dill umbrellas;
  • Raspberry and currant leaves;
  • Laurel leaves;

Brine:

  • Water - 6 liters;
  • Salt - 1 glass;
  • Sugar - 2 cups;
  • Vinegar (9%) - 100 g (per can).

The brine is designed for 4 three-liter jars.

Let's start cooking:

Step 1. Wash your tomatoes well and get rid of the tails.

Wash the jars thoroughly with soda, you do not need to sterilize, it is enough to wash it well with soda, it will kill all bacteria.

Step 2. Put in each bottle on the bottom:

  • a few pieces of horseradish root;
  • 3-4 cloves of garlic;
  • dill umbrella;
  • 4-5 allspice peas;
  • 2-3 laurel leaves;
  • 2 leaves, currants;
  • 2 raspberry leaves.

Step 3. We begin to put the tomatoes in the jar, the largest ones should be put down, and the smallest should be on top, so more will fit into the jar. Put another dill umbrella on top of the tomatoes.

Step 4. Put 6 liters of water on the fire and bring it to a boil. Pour boiling water over the tomatoes, cover with seaming lids and let stand for 10 minutes.

Step 5. When they have stood with boiling water, pour the water back into the pan so the brine will be richer, put it on fire and add sugar and salt there, boil the brine.

Step 6. Pour 100 g of vinegar (9%) into each bottle, pour the brine.

Step 7. After you roll up the cans, be sure to turn over. Wrap up and leave to cool under a blanket.

Your pickled green tomatoes are ready!

Green tomatoes with vegetable filling for the winter

The recipe is far from new, but not everyone knows. Very tasty green tomatoes stuffed inside will delight you in winter, decorate the festive table and surprise guests. They will be a great addition to main courses. Even just standing in the basement in the bank, they will delight the eye with their interesting appearance.

Despite the length of the preparation time, they are worth preparing at least a few jars in the winter in order to please loved ones with a new taste.

Today we will tell how to cook such preparation of green tomatoes with detailed description process.

Green tomatoes with vegetable filling

For cooking you will need:

  • Tomatoes are green, how many will fit in a three liter jar. Medium size desirable;
  • Laurel leaf - 6 pieces;
  • Allspice peas - 15 pieces;
  • Dill umbrellas - 6 pieces.

For filling:

  • What greens do you like;
  • Bulgarian pepper is not spicy;
  • Horseradish root;
  • Garlic.

Brine:

  • Water - 4 liters;
  • Sugar - 2 glasses;
  • Salt - 1 glass;
  • Vinegar (9%) - 250 ml.

Calculation for 3 cans of 3 liters

Let's start cooking:

Step 1. First, prepare the jars by rinsing them thoroughly with baking soda. Put in each jar:

  • laurel leaves 2 pieces;
  • allspice 5 pieces;
  • to the bottom 1 piece of dill tops.

Step 2. Wash the tomatoes as thoroughly as possible and leave to dry a little, so it will be more convenient for you to stuff them.

Step 3. While the water is dripping from the tomatoes, prepare the filling. Put all the ingredients in different dishes without mixing.

a) Cut the Bulgarian pepper into strips.

b) Trim the horseradish root with plates.

c) Just pick dill and parsley in small twigs.

d) Peel and cut the garlic into slices.

Step 4. Now each tomato must be cut in half almost to the end, so that the filling can be put there, but so that it does not split in half and the halves are not divided.

Step 5. Now, in each tomato, you must first put a plate of horseradish, then a plate of garlic, a slice of pepper and at the end stuff it all with herbs so that it covers and holds the rest of the filling.

Step 6. We put the tomatoes tightly in a jar, as long as it goes in there, an umbrella of dill upstairs.

Step 7. Put 4 liters of water on the fire, boil and pour boiling water over your tomatoes, cover each jar with a lid. Let stand for 10 minutes.

Step 8. Drain the water from the cans back into the pan and prepare the brine by pouring salt and sugar into the water. When it boils, pour vinegar there.

Step 9. Pour the tomatoes with brine, roll up the lids. Turn the cans upside down. Wrap up until it cools.

The tomatoes are ready! Bon Appetit!

Green tomatoes in vegetable fill for the winter

Very tasty tomatoes in vegetable sauce will certainly diversify your winter menu and delight you and your loved ones with the pleasant taste of tomatoes and vegetables. Ideal as a complement to their potato dishes. On festive table perfect as a snack.

Cooking is not difficult, today we will share this interesting recipe with you.

Tomatoes (tomatoes) in vegetable filling

For cooking you will need:

  • Green tomatoes. How much will be included in your banks;
  • Bulgarian Bell pepper... Desirable orange and red - 2 kg;
  • Carrots - 0.5 kg;
  • Garlic - 2 heads;
  • Laurel leaves to taste.

Brine:

  • Water - 4 liters;
  • Salt - 1 glass;
  • Sugar - 2 glasses;
  • Vinegar (9%) - 200 ml.

The recipe is designed for 4 three liter cans.

Let's start cooking:

Step 1. First, prepare the vegetables:

a) Cut the top layer from the carrot with a knife.

b) Peppers and get rid of the pith and membranes.

c) Peel the garlic cloves.

Step 2. Now all vegetables need to be twisted through a meat grinder with a coarse mesh and everything is thoroughly mixed.

Step 3. Wash the jars with soda and put a bay leaf on the bottom of each one to taste.

Step 4. Divide the vegetables into four parts and put them in jars.

Step 6. Put the water on fire and after it boils, pour boiling water over your tomatoes for 15 minutes.

Step 7. When your tomatoes have stood for the right time, pour the filling back into the pan, pouring out of course a small part of the chopped vegetables, but do not worry then you will pour them back.

Step 8. Add salt and sugar to the water, when it boils, pour the vinegar and start pouring into the jars, since some of the vegetables turned out to be in the brine, then each time picking it up, stir so that they rise and fall back into the jars.

Step 9. Now that everything is ready, put the jars upside down and wrap them in a warm blanket, let them stand until the next day.

Bon Appetit!

Spicy tomatoes with plums for the winter

Very interesting and unusual recipe... Not only tomatoes will have an interesting taste, but also plums, which will be with them. The spice flavor gives a special piquancy and uniqueness of taste. Ideally diversifies the winter menu, goes well with any dishes, especially meat. They are also unique in that in winter these tomatoes can be cut into salads and even added to pickle.

Today we will share with you this unusual recipe.

Tomatoes of any maturity (green, brown, pink, red) are suitable for this recipe.

Pickled tomatoes with plums for the winter

For cooking you will need:

  • Tomatoes are not large, the smaller the better. By quantity, how much will be included in the jars;
  • Plums - for each bottle there should be at least 300 g of plums, preferably Ugorka varieties;
  • Rosemary;
  • Coriander;
  • Ground nutmeg;
  • Provencal herbs (can be purchased at the store).

Brine:

  • Water - 6 liters;
  • Sugar - 2 cups;
  • Salt - 1 glass;
  • Vinegar (9%) - 100 grams per bottle.

Let's start cooking:

Step 1. Put washed tomatoes in each jar and place plums between them, or you can lay them in layers if it is more convenient for you.

Step 2. Put water on fire, after boiling, pour it into jars and let stand for 10-15 minutes, depending on the size of the tomatoes, the larger they are, the longer they should stand. Be sure to cover the jar with a seaming lid.

Step 3. Drain the water back into the pot and put it back on the fire, adding salt and sugar to it.

Step 4. In each bottle, pour a teaspoon of coriander, a teaspoon of rosemary, a teaspoon provencal herbs 1/2 teaspoon of nutmeg.

Step 5. Then, when the brine is already boiling, pour 100 g of vinegar into each jar and then the brine.

Step 6. Roll up and turn over. Wrap up in a warm blanket until the next day.

Enjoy your meal!

Spicy green "Ogonyok" tomatoes for the winter

This recipe is for spicy lovers. The perfect snack for the holidays. Such tomatoes can perfectly diversify such a monotonous winter menu, the spike gives them a special uniqueness and originality, which distinguishes this recipe from all the others.

Today we will tell you how to cook delicious spicy tomatoes in winter.

Green tomatoes with peppers for the winter

For cooking you will need:

  • Green tomatoes - how much will fit in a three-liter jar;
  • Bulgarian red pepper - 1 piece;
  • Pepper hot chili- 1 piece;
  • Ground ginger - half a teaspoon;
  • Black pepper hammers - a quarter of a teaspoon;
  • Salt - 1 tablespoon;
  • Sugar - 2 tablespoons;
  • Vinegar (9%) - 50 g.

Let's start cooking:

Step 1. Wash the jar thoroughly with baking soda and rinse well.

Step 2. Lightly dry the carefully washed tomatoes so that there is no excess water.

Step 3. Cut the peppers into strips or as you like.

Step 4. Now we begin to put our tomatoes in the jar. It is necessary to evenly lay both varieties of peppers between the tomatoes, as it will be more convenient for you.

Step 5. Put water on fire. After boiling, pour water into a jar and let stand for no more than 10 minutes.

Step 6. After that, drain the water back into the pan, for a more intense spicy taste, change the water to a new one, otherwise some of the spice will be lost.

Step 7. Sugar, ginger, salt and black pepper are best mixed together, because the ginger itself can curl up into a ball when you pour the boiling water.

Step 8. Before the water boils, pour the mixture into a bottle and pour the vinegar on top of the mixture.

Step 9. Pour boiling water over. Turn over and wrap well until cooled.

Enjoy your meal!

Pickled green tomatoes with apple and cinnamon for the winter

Canning green tomatoes for many years it has been saving housewives in preserving the harvest and variety and on the menu. But you always want something new and unusual. It is this recipe that will become an unusual novelty for you, the rather unusual taste of apples with cinnamon in combination with green tomatoes will become the highlight of your basement.

These tomatoes will surprise your guests with their unusual and unusual taste. Even apples from this jar will simply go away with a bang.

And we could not, will not share with you this interesting and unusual recipe.

Green tomatoes with apples

For cooking you will need:

The ingredients are designed for a three-liter jar.

  • Medium green tomatoes - how much will fit in the jar;
  • Apples - 2 pieces of sour varieties;
  • Cinnamon - 1 teaspoon
  • Allspice peas - 5 pieces;
  • Sugar - 2 tablespoons;
  • Salt - 1 tablespoon;
  • Vinegar (9%) - 50 grams.

Let's start cooking:

Step 1. My tomatoes, let them dry a little. Superfluous raw water It should not be due to the fact that apples are in the recipe, and they, in combination with raw water, can begin to ferment and your work will go smarky, because the jar will rip off.

Step 2. Cut the apples into slices, rounds or large cubes, this is at your discretion.

Step 3. Now let's get down to the bookmark. Wash the bottle. Put allspice on the bottom. Put the tomatoes in a bottle, stirring them with apples in the order convenient for you. You can put apple slices between the tomatoes, or you can lay them out in layers.

Step 4. Put the water on the fire, when it boils, immediately pour it over the tomatoes. Let stand for a maximum of 10 minutes, covered with a lid.

Step 5. Drain the water back into the pot. We put on fire again.

Step 6. Pour cinnamon, sugar, salt into a jar of tomatoes. Before pouring boiling water, add vinegar to the jar.

Step 7. When the water boils, immediately pour it into a jar of tomatoes.Roll up the can.

Step 8. Turn the bottle over and wrap it up with a warm blanket until it cools completely, or just unwrap it the next day.

Your tomatoes are ready, enjoy the unusual taste!

Bon Appetit!

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The recipes that we will offer you for consideration do not claim to be exclusive, it is quite possible that they are already "branded" in your family. But surely there are those who are not yet aware of how unimaginable canning green tomatoes is. We will offer more than one recipe, there will be plenty to choose from. Be creative.

What do you need

For cooking, you need unripe (green) tomatoes. The easiest way to get them is at the end of the season. It is unlikely that someone will dare to pick vegetables ahead of time, if there is an opportunity to enjoy them ripe. Therefore, such a vegetable appears on the market in late summer or early autumn. Canning is not much different from any other canning, but, for example, unlike cucumbers, they have a longer “ripening” period. If the cucumbers are salted in five days, then tomatoes, especially green ones, will take about four weeks.

Pickling

First of all, let's talk about the most commonplace method. Pickling is the canning of green tomatoes, the recipe of which is based on heat treatment vegetables. The process is standard: pour boiling water over the vegetables placed in clean jars, previously washed and dried. When the tomatoes are warm and cool slightly, drain the water, add a teaspoon of vinegar essence (per three-liter jar) and pour over boiling brine. A 3-liter jar will require about 1.5 liters of brine. Then just roll up and send to insist.

Brine

In a classic brine, the combination of sugar and salt to one liter of water is 3-2-1, that is, two tablespoons of salt are put on three tablespoons of sugar and poured with a liter of water. It must be boiled well. The spices suitable for this are quite predictable: bay leaves, cloves, allspice and peas (peas), coriander. This is the minimum, and you can vary the taste with garlic, onions, ground ginger and even cinnamon.

Canning without sterilization

The canning recipe that we will offer you below is based on the natural fermentation process. You will need to put clean vegetables in a container, transfer them with spices, pour over with warm classic brine and send them to ripen in a warm place. After the vegetables are ready, they are transferred to the cold for long-term storage. This form of cooking is nothing more than canning green tomatoes without sterilization. In fairness, I would like to say that they are considered more delicious than pickled ones. The range of spices may vary in these recipes.

Canning green tomatoes

Recipe number 1

Put about a kilogram of tomatoes in plastic bags and fill them with warm classic brine, adding spices (horseradish leaves, currants, allspice, cloves). Try to remove all air from the bags and tie tightly. Put all the bags in a barrel and fill with brine. Press the top down with the lid. If air remains in the containers, mold will appear on the surface, which must be removed. After a few weeks, the snack will be ready.

Recipe number 2

Cut clean fruits and place in the middle of the garlic slices. Fold in a container, fill with classic brine and send to infuse.

Recipe number 3

Cut the tomatoes in half, core them and stuff with a mixture of grated carrots and celery root with herbs. Further - as in the previous recipe.

Green tomatoes are most often just thrown away when the garden is cleaned and prepared for winter. But there are recipes that will drastically change your mind about them. One has only to try canning green tomatoes for the winter once and this will be done from year to year! And, most likely, the volume of reserves will increase significantly, because they are incredibly tasty - you will just lick your fingers. Let's try.

Spicy Green Tomatoes "Crazy"

Thrill connoisseurs will love this recipe. This is not just the preservation of green tomatoes. It is also delicious and very spicy filling that will spice up these green beauties. And they will taste like barrels.

Ingredients:

  • large green tomatoes;
  • a piece of garlic;
  • some horseradish;
  • horseradish leaves;
  • part of the pod hot pepper;
  • a piece of parsley;
  • vinegar - a stack of 90 ml;
  • sugar - half a glass;
  • salt - a quarter of a glass;
  • dry mustard - 2 tablespoons;
  • water;
  • cans with a volume of 3 liters.

How to cook:

  1. Preserving tomatoes begins with washing them and inspecting them for suitability. They must be elastic and of the correct shape. Prepared tomatoes should be lightly dried on a towel.
  2. Wash the jars thoroughly and pour over with boiling water.
  3. Washed horseradish leaves are placed at the bottom of the jar.
  4. Let's take care of the filling: for this we chop the garlic, pepper and parsley. Everything can be grinded with a blender.
  5. Scald horseradish with boiling water, remove the skin from it and rub it on a grater.
  6. Cut the tomato horizontally, but not completely, but leaving at least a third intact.
  7. We put the filling in the resulting gap. Do this with all tomatoes.
  8. We put tomatoes in jars and sandwich them with grated horseradish and dry mustard, sugar and salt. All the above proportions are calculated for 1 can of 3 liters.
  9. Pour boiling water over the tomatoes and leave for at least a quarter of an hour.
  10. Gently pour the water into a saucepan and set it on the fire to boil.
  11. Pour vinegar and boiling brine into the jar. We cover with a nylon lid washed with boiling water.

Let it cool and you can take it to the cellar.

"Mystery"

An interesting recipe and combination. They will not only be on the table a great addition to the second courses, but also an excellent appetizer. The recipe is simple and quite suitable for cooking at home even by inexperienced housewives.

What you need to stock up on:

  • medium to large green tomatoes;
  • garlic;
  • beets;
  • carrots;
  • vinegar;
  • mustard seeds;
  • favorite spices;
  • sugar;
  • salt;
  • liter cans;
  • seaming caps;
  • key for conservation;
  • container for sterilization.

How to cook:

  1. Wash the jars with soda, pour over with boiling water.
  2. Wash the tomatoes, prick with a fork in the place of the cutting.
  3. Pour a tablespoon of seeds at the bottom of the container, put your favorite spices.
  4. Chop the beets and carrots into circles to get almost transparent rings.
  5. Cut the garlic into slices. For 1 can you need at least two large cloves of garlic.
  6. Lay the tomatoes and other vegetables in layers with garlic.
  7. Pour boiling water over and let stand for about half an hour.
  8. We drain the water into a saucepan, add 4 tablespoons of salt and sugar for each liter of liquid. After five minutes of boiling, add 100 ml of vinegar.
  9. Fill the jars with brine.
  10. Cover with lids and set to sterilize for 25 minutes.
  11. We roll up. We check the tightness. We put it to cool under the covers.

"Korean Express"

Lovers oriental dishes will appreciate this recipe. Spicy, incredible, they will definitely please both the strong half of your family and the weak. And the kids will gladly gobble up a couple of them.

What you need to stock up on:

  • small and medium green tomatoes;
  • ¼ part of the garlic;
  • part of sweet pepper;
  • ½ part hot pepper;
  • part of carrots;
  • part of parsley;
  • seasoning "Korean style" (about 10 grams per liter container);
  • A 30-gram glass of vinegar for each 1-liter can.

For filling you will need:

  • litere of water;
  • a tablespoon of salt;
  • a couple of tablespoons of sugar.

Stages of conservation:

  1. Prepare the container and pour over with boiling water.
  2. Grind carrots, peppers, herbs, garlic with a blender to a state of gruel.
  3. Wash the tomatoes and dry slightly.
  4. Put tomatoes in a container and lay them abundantly with ground vegetables and spices.
  5. Pour in the vinegar.
  6. For the brine, mix the rest and bring to a boil.
  7. Pour over the tomatoes and sterilize for at least half an hour.
  8. Roll up. Check tightness.

Wrap in a blanket to cool.

"Hello from Georgia": a recipe with garlic and pepper

Uncomplicated ingredients and a simple recipe give amazing results. Admiration guaranteed.

What you need to stock up on:

  • a kilogram of green tomatoes;
  • celery (0.2 kg);
  • parsley (0.15 kg);
  • dill (0.1 kg);
  • a head of garlic;
  • in each jar on a bay leaf, a weakly burning little pepper, a stem spoon of salt.

How to cook:

  1. Tomatoes need to be taken small or medium in size. We wash them. Fill with clean running water and prick with a fork. We take out and let dry.
  2. Cut garlic, pepper as conveniently and put in a prepared container.
  3. Cook parsley and celery in boiling water for three minutes, take out and let cool slightly.
  4. Add salt to this water and boil.
  5. We put the tomatoes in a container, sandwiching them with sprigs of celery and parsley, dill, garlic and pepper.
  6. Pour the brine unheated. We cork it and take it to the cellar.

After a couple of weeks, the workpiece can be safely served at the table.

Green tomatoes without sterilization: a step by step recipe

The phenomenon is widespread everywhere. Each self-respecting hostess, absolutely definitely one or two jars, but closes. And here green tomatoes for some reason, attention is paid several times less, although they will also give a head start to red to taste.

What do you need:

  • green tomatoes - 1 kg;
  • garlic - 0.05 kg;
  • water - 0.75 l;
  • lavrushka;
  • salt;
  • celery - a bunch;
  • parsley - a bunch;
  • dill greens - a bunch;
  • bitter pepper - 1 pc.

What to do:

  1. When buying tomatoes, you need to choose small, not crumpled fruits.
  2. Rinse the tomatoes. Process - remove the stalk.
  3. Place a pre-prepared pot of water on the stove. Boil water. Add greens to it. After a few minutes, remove the greens with a slotted spoon.
  4. Pour salt into boiled water.
  5. Process the garlic. Cut each clove into quarters.
  6. Process the capsicum. Cut lengthwise. Thoroughly clean it from seeds and internal partitions. Cut into small pieces.
  7. Transfer prepared processed tomatoes to prepared containers. You need to stack tightly. Put boiled greens, chopped garlic and pepper between the fruits. Put 3-4 leaves of lavrushka.
  8. Pour boiling brine over prepared containers with tomatoes. Roll up with metal lids. Withstand several days.

"Pickled"

Do you consider yourself an inexperienced and inept hostess? Canning is not for you? Try this amazing recipe and shock your loved ones with an incredible dish that will elevate you to a culinary pedestal of excellence.

What you need to stock up on:

  • a couple of kilograms of green tomatoes;
  • couple hot peppers;
  • garlic - 10 cloves;
  • large onion;
  • parsley and dill - 0.1 kg each;
  • laurel - 2 pcs.;
  • peppercorns - 2 pcs.;
  • water - 2 l;
  • salt - 0.08 kg;
  • granulated sugar - 0.04 kg.

How to cook:

  1. Peel and wash all vegetables and herbs.
  2. Boil the brine from water, salt, sugar, bay leaf, pepper. It is enough for him to boil for a couple of minutes and he is ready.
  3. Cut the tomato crosswise in the area of ​​the stalk.
  4. Chop the greens thoroughly.
  5. Pass the garlic through a press and mix with herbs.
  6. Extract the seeds from the pepper, grind it and add to the herbs.
  7. Fill the tomato slices with the resulting filling.
  8. Put the tomatoes in the jar as tightly as possible, alternating them with sprigs of greens and the remaining filling, onion rings.
  9. Pour with brine, tie with gauze and leave to ferment in the room for a couple of days. And only after that, cover it with a tight nylon lid and store it in the refrigerator.

You can store it not only in the refrigerator, but also in any cool enough place: cellar, underground.

Salted green tomatoes (video)

Green tomatoes like garlic and horseradish, fragrant and aromatic spices... And how to combine them is up to you! But you can rest assured that your work will not be wasted. Only the shelves in the cellar will rapidly empty, pleasing your eyes.

Several decades ago, when the harvest from the garden was the main way to feed themselves in winter, summer residents tried to put every product into business. I even had to use unripe vegetables if there was a risk that they would disappear. Thus began the canning of green tomatoes, which are toxic to humans when fresh. How to cook them correctly?

Canning green tomatoes

The main danger in such a product is solanine, therefore, unripe tomatoes cannot be consumed without some processing steps. Primarily, this is a short-term heat treatment that removes the toxin. Housewives call it an alternative to soaking in salt water, but this process is longer, it takes 4-5 hours. When this stage is passed, you can make any blanks from green tomatoes for the winter, canned under brine or marinade.

A few basic nuances:

  • Sterilization of cans is a must. Even if the step-by-step recipe you have chosen omits this stage, this procedure cannot be ignored: this way you disinfect the container and prevent its accidental explosion in winter.
  • For canned salads it is advisable to use tomatoes that are on the verge of maturity - if they have just formed from the ovary, the amount of solanine in them is off scale. The product is dangerous even after heat treatment.
  • Don't use small tomatoes - they are too poisonous.

Recipes with photos

There are a lot of options for canning this product at home - to make a spicy pickled salad with vinegar or citric acid, or make a classic salting. Find interesting recipe green tomato salad for the winter can be in any cuisine: Korean, Georgian, Hungarian, Azerbaijani - each version of the preparation is unique and attractive in its own way. You can eat ready-made pickles in 7-10 days.

A simple recipe for the winter

  • Cooking time: 25 minutes.
  • Servings Per Container: 7 Persons.
  • Purpose: for the winter.
  • Kitchen: home.
  • Difficulty: easy.

Housewives who value time and effort have long appreciated the green tomato salad for the winter, which is canned with ... vodka. It's very simple, fast, and the result is incredibly delicious. Alcohol is practically not felt, since its share is minimal, but such a blank is stored for a very long time. It is better to roll up a tomato appetizer for winter in a large jar.

Ingredients:

  • green tomatoes - 650-700 g;
  • dill umbrellas - 4 pcs.;
  • horseradish leaves - 2 pcs.;
  • hot pepper (pods) - 2 pcs.;
  • head of garlic;
  • vodka - 50 ml;
  • vinegar - 70 ml;
  • salt - 10 g;
  • sugar - 35 g;
  • boiling water - 900 ml.

Cooking method:

  1. Fill the bottom of the sterilized jar with herbs.
  2. Remove the stalk area from tomatoes, put a piece of garlic there.
  3. Place the tomatoes, alternating with chopped peppers, tightly into the jar.
  4. Pour boiling water over.
  5. After 10 minutes, drain the liquid, boil with the remaining ingredients (excluding alcohol and acid). Pour back in.
  6. Add vodka, vinegar. Roll up.

In korean

  • Cooking time: 3 hours 15 minutes.
  • Servings Per Container: 12 Persons.
  • Purpose: for the winter.
  • Cuisine: Asian.
  • Difficulty: medium.

If the usual options for canned winter dishes have ceased to arouse their former admiration, and you are looking for delicious salad If you haven't tried it yet, try making Korean-style green tomatoes for the winter. The main thing here is to figure out step by step how to prepare the marinade, and the rest of the steps are almost identical to the standard salting scheme. After cooking, the dish can be left on the table instead of being closed. In the refrigerator, he will stand for another one and a half to two weeks.

Ingredients:

  • green tomatoes - 1.3 kg;
  • cayenne pepper (pod);
  • garlic cloves - 5 pcs.;
  • bell peppers - 300 g;
  • sugar - 70 g;
  • vinegar - 65 ml;
  • salt - 35 g;
  • vegetable oil - 65 ml.

Cooking method:

  1. Cut the washed tomatoes into semicircles, preferably thin (less than 4 mm).
  2. Chop the bell pepper into short strips, press the garlic through a press.
  3. Cut out the seed zone in hot peppers, chop the rest.
  4. Cover these ingredients with a mixture of sugar, vinegar, salt and oil. Marinate for 3 hours.
  5. Arrange in small jars, close (you can not roll up).

Snack

  • Cooking time: 50 minutes.
  • Servings Per Container: 8 Persons.
  • Purpose: for the winter.
  • Cuisine: Azerbaijani.
  • Difficulty: easy.

This appetizing snack is called tomato caviar... However, it is so appetizing that it would be wrong to ignore it when considering the most successful options for winter preparations from this product. The principle of operation is very simple, and the scheme for combining key components is easy to understand if you look at the list of components. The top three are taken in the same weight ratio, so the numbers below are for example only.

Ingredients:

  • green tomatoes - 450 g;
  • carrots - 450 g;
  • onions - 450 g;
  • vegetable oil - 110 ml;
  • salt - 20 g;
  • ground pepper - 8 g;
  • head of garlic.

Cooking method:

  1. Preheat a frying pan, pour in a third of the oil. Fry green tomato slices.
  2. In the new part of the oil, carry out the same actions for the grated carrots.
  3. The latter process the chopped onion in the same way.
  4. Combine all three main ingredients in a saucepan, add grated garlic. Spice up.
  5. Simmer the fried vegetables over low heat until they are softened to the point where they can be mashed.
  6. Salt, put hot tomato caviar in small jars. Sterilize, roll up.

Salty

  • Cooking time: 1 hour.
  • Servings Per Container: 25 Persons.
  • Purpose: for the winter.
  • Kitchen: home.
  • Difficulty: easy.

The recipe for salting green tomatoes can imply 2 options: either the components are poured with boiling brine, and then they are sterilized already in jars, or they are prepared by cold preservation. The latter helps to keep the fruits firm and firm, but boiling water removes solanine better, and if you are not sure that the blanching was successful, hot salting will become the guarantor of the safety of the salad. Both options are stored equally well in winter.

Ingredients:

  • green tomatoes - 5 kg;
  • dill - 140 g;
  • parsley - 30 g;
  • bitter pepper (pod);
  • currant leaves - 7 pcs.;
  • salt - 490 g;
  • water - 7 liters.

Cooking method:

  1. To deprive the washed tomatoes of the points of entry of the stalks.
  2. Fill jars with them, stacking in layers and alternating with herbs. In addition, each can has 70 g of salt, which also needs to be poured over the tomatoes.
  3. Leave the area from the shoulders to the throat free, otherwise the brine will not fit much.
  4. Fill with cold water, let the salad stand for half an hour.
  5. Strain the liquid, boil. When it cools down to room temperature, pour back.
  6. Tighten, store.

With garlic

  • Cooking time: 1 hour.
  • Servings Per Container: 15 Persons.
  • Purpose: for the winter.
  • Kitchen: home.
  • Difficulty: medium.

There are several ways to preserve green tomatoes marinated with garlic for winter. However, if you want something especially beautiful, not only in terms of taste, try ... stuff them. The set of components for such a salad, more like portioned snacks, is as simple as possible, but from ready meal Eye-catching. You can choose the list of spices as an option.

Ingredients:

  • green tomatoes - 3.5 kg;
  • head of garlic;
  • dill umbrellas - 5 pcs;
  • parsley - 100 g;
  • allspice peas - 12 pcs.;
  • bay leaf - 4 pcs.;
  • vinegar - 50 ml;
  • salt - 55 g;
  • sugar - 20 g.

Cooking method:

  1. Blanch the tomatoes, dry with napkins.
  2. Make a cruciform incision so that they open like a lily flower, but retain their original shape.
  3. Grate garlic cloves, chop parsley. Mix.
  4. Gently push this mass into the incisions.
  5. Fill sterilized jars with stuffed tomatoes, laying dill umbrellas, bay leaves, peppercorns between them. Pour boiling water over.
  6. After half an hour, drain this liquid, boil, add salt, sugar, vinegar. Cover the tomato blanks with the resulting marinade.
  7. If there is still grated garlic, sprinkle on top with a cap.
  8. Roll up, put in the cold.

Salad without sterilization

  • Cooking time: 4 hours 50 minutes.
  • Servings Per Container: 12 Persons.
  • Purpose: for the winter.
  • Kitchen: home.
  • Difficulty: medium.

Salt or pickle tomatoes when you want delicious and quick salad? Professionals are confident that both algorithms are equally effective. However, if you plan to prepare green tomatoes for winter without sterilization, it is better to do this under vinegar. As a result, you get a sweet dish with a subtle sourness, the creation of which can be mastered by any hostess. Especially interesting workpiece will become if you combine 2 types of tomatoes in a salad.

Ingredients:

  • carrots - 700 g;
  • green tomatoes - 1 kg;
  • red tomatoes - 1 kg;
  • sweet pepper - 600 g;
  • onions - 550 g;
  • vinegar - 110 ml;
  • sugar - 110 g;
  • salt - 45 g;
  • vegetable oil - 110 ml.

Cooking method:

  1. Grate peeled carrots using Korean grater.
  2. Cut both types of tomatoes into slices, onion and pepper rings.
  3. Boil a saucepan with oil, add vegetables to it. Simmer the salad for half an hour.
  4. Salt, turn off the stove.
  5. After 4 hours, drain the liquid from the vegetables, add vinegar and sugar to it. Boil.
  6. Fill sterilized jars, fill with marinade, roll up.

Quick cooking

  • Cooking time: 2 hours.
  • Servings Per Container: 6 Persons.
  • Purpose: for the winter.
  • Kitchen: home.
  • Difficulty: medium.

These savory tomatoes with garlic and herbs fast food- an exquisite appetizer to which one cannot remain indifferent. They can be served after 2 hours, so they are often prepared not for winter, but for the purpose of instant consumption. However, this does not prevent the workpiece from being stored for more than six months if the cans are well sterilized and have been correctly rolled up.

Ingredients:

  • green tomatoes - 700 g;
  • olive oil- 70 ml;
  • White vinegar- 35 ml;
  • head of garlic;
  • soy sauce - 30 ml;
  • honey - 30 ml;
  • sugar - 35 g;
  • salt - 15 g;
  • ground pepper - 6 g;
  • purple onion;
  • a bunch of basil, parsley.

Cooking method:

  1. Mix greens, half rings of onion and pieces of garlic cloves with your hands.
  2. Beat butter, honey, vinegar, soy sauce, sugar, salt. Mustard can be added.
  3. Cut the tomatoes into quarters, combine with the marinade and the rest of the ingredients.
  4. Roll up in small jars or eat after 2 hours.

Sharp

  • Cooking time: 15 minutes.
  • Servings Per Container: 10 Persons.
  • Purpose: for the winter.
  • Cuisine: Georgian.
  • Difficulty: medium.

Georgian version of spicy green tomatoes will appeal to lovers savory dishes, while it is very quick to prepare. The amount of cayenne pepper is set individually. Professionals advise taking into account that the wide area of ​​the pod is especially bitter, so if you want only a slight piquancy, use only the nose. The salad will turn out very spicy if you add more seeds from the pod.

Ingredients:

  • green tomatoes - 1.2 kg;
  • celery stalks - 320 g;
  • parsley (greens) - 170 g;
  • dill (greens) - 110 g;
  • head of garlic;
  • hot peppers (pods) - 2 pcs.;
  • water - 0.7 l;
  • salt - 30 g.

Cooking method:

  1. Cut the garlic cloves into quarters, red pepper, stripping the seeds, into thin rings.
  2. Pour chopped celery and parsley with water, boil. Add salt and cook for another 4 minutes.
  3. Put some dill at the bottom of each jar. Fill them with tomato halves (if small, you can not cut them), alternating with the garlic-pepper mixture.
  4. Pour in hot brine, close without sterilization.

With pepper

  • Cooking time: 30 minutes.
  • Servings Per Container: 15 Persons.
  • Purpose: for the winter.
  • Kitchen: home.
  • Difficulty: medium.

For this salad, vegetables are cut very coarsely, they turn out to be almost pickled. However, the zest of the dish is not hidden here - attention must be paid to the substance that replaces vinegar: acetylsalicylic acid. Most housewives believe that it is safer for the body. The amount of aspirin is not indicated because the calculation is based on the amount liter cans that you fill in - 1 pc. for 1 liter.

Ingredients:

  • bulgarian pepper - 1 kg;
  • green tomatoes - 1 kg;
  • hot pepper pod;
  • onions - 200 g;
  • sugar - 50 g;
  • salt - 25 g;
  • bouquets of carnations - 3 pcs.;
  • aspirin tablets.

Cooking method:

  1. After cutting the tomatoes and peppers into 4 parts (do not forget to remove the seeds from the latter), fill the jars with them, fill them with cold water.
  2. Drain after a quarter of an hour, boil this liquid.
  3. Sprinkle salt and sugar, toss the cloves. Simmer for a couple of minutes.
  4. Add to vegetable salad onion rings, fill with cooled (!) brine.
  5. Throw in an aspirin pill, close.

Lecho

  • Cooking time: 2 hours.
  • Servings Per Container: 20 Persons.
  • Purpose: for the winter.
  • Cuisine: Hungarian.
  • Difficulty: medium.

This classic appetizer quickly ceased to appear only national dish Hungary, falling in love with all of Europe. Its traditional form is sauce, because vegetables are heavily minced, but you can also serve it as a salad. How to cook lecho? Be sure to take tomatoes, bell peppers and white onions, add any herbs or even meat (if it is not preservation for winter), and simmer for a long time. Lecho is a great modification of the classic Hungarian version, more like a salad.

Ingredients:

  • green tomatoes - 2.8 kg;
  • bell pepper- 1.1 kg;
  • onion- 1.1 kg;
  • tomato sauce - 0.9 kg;
  • vegetable oil - 430 ml.

Cooking method:

  1. Blot washed vegetables with paper towels. Remove the stalk from tomatoes, cut them into slices. Remove the seed part of the peppers, chop them into strips. Chop the onion arbitrarily.
  2. Pour oil over all the components of the future delicious winter lecho and tomato sauce... Simmer for 1.5 hours using a thick saucepan with a lid.
  3. Add salt. Cook for another 9 minutes.
  4. Fill sterilized jars with the resulting salad, close.

Canned Green Tomatoes - Cooking Secrets

For the most successful outcome of the venture, professionals advise you to pay attention to some details. good salad and other types of preparation for winter:

  • If you do not want to do hot sterilization of cans, rinse them very well with baking soda and scald with boiling water from the inside. This is especially important for hot canning schemes.
  • When working with large volumes of tomatoes, it is possible to preserve them for winter in a saucepan using the oppression method. However, this is only relevant for salting.
  • You don't have to roll up the lids - take nylon ones, boil them and put them on: they will protect tomato salads in winter no worse.
  • Preservation of green tomatoes can be carried out even without knowing a step-by-step recipe: keep in mind that when salting, you need to make a 7% brine, and for pickling salad, oil and vinegar are taken in equal proportions. Spices are picked by eye, as well as herbs.
  • Do not use iodized salt - the salad will darken in winter.
  • If you cannot pick up fruits of the same size, cut the largest ones so that they approximately coincide in volume with the rest.
  • The denser the tomatoes are stacked, the less the influence of salt will be on them. If you have multiple fruits floating in liquid, the salad may be salty.

Video