Pickled green tomatoes are not for winter. Green tomatoes for the winter

Green tomatoes are the unripe fruits of the tomatoes we all know. They contain many vitamins and minerals, which 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 the 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 to 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 tightened. 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 delicious recipe will be very useful in winter, 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 containers with 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 - how much you need.

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 with the prepared vegetable mixture.
6. Place the tomatoes in sterilized jars.
7. Next, prepare the pickling liquid: add salt to the water (for one liter of water you need to use a spoonful of salt), boil for several 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. The first step is to 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. Place the stuffed tomatoes in sterilized jars, add coarsely chopped onions 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 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 without fail.
4. Add black pepper about 10 minutes before the end of cooking, vegetable oil and vinegar. 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 to cool completely.

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.
• Spicy capsicum- 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. The ingredients in this recipe are 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. Then 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. Choosing medium sized tomatoes is the best choice for cooking and making delicious snacks.

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 immersed 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 a time-tested container - 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.

Wash thoroughly green tomatoes, cut out the stalk and cut each tomato crosswise into 4 pieces. If you have large tomatoes, cut into more slices, for example 6 or 8. Place the tomatoes in a suitable container. Finely chop the parsley, hot peppers and garlic. If desired, the garlic can not be chopped, but passed through a press.

Mix all vegetables thoroughly and let stand for 10-15 minutes.

Put a napkin folded 2-3 times in a saucepan at the bottom and put jars of tomatoes on it. Cover the jars with lids scalded with boiling water. Pour cold water into a saucepan up to the shoulders of the cans and put on fire. From the moment of boiling, sterilize jars of tomatoes for 10 minutes over medium heat, sterilize liter jars for 15 minutes. Simultaneously boil water in a kettle and add boiling water to each jar at the very end. Immediately twist or roll up jars of tomatoes, turn over and wrap them in a warm blanket until they cool completely.

Enjoy your blanks!

There are many different blanks from tomatoes. We all prepare them from year to year, using proven recipes. These are the usual rolls in our cellars and snacks on our tables. All this abundance is being prepared from ripe tomatoes. Today we will talk about recipes for pickled green tomatoes for the winter, which many will like.

Pickled green tomatoes for the winter: recipes with garlic

The simplest recipe that requires:

• Dairy ripeness tomatoes - kilogram;
• Garlic - medium head;
• Salt - 60 grams;
• Sugar - 75 grams;
• Laurel - 2 leaves;
• Dill seeds - coffee spoon;
• Vinegar is a glass.

Preparation:

1. We cut the washed tomatoes into four or six parts. Add coarsely chopped garlic to them. Stir, lay out on prepared banks.
2. Boil three liters of water with sugar, salt, laurel leaf, dill seeds. Pour vinegar. Fill the laid vegetables with brine, cover with lids.

Store the marinated appetizer in a cool place.

Snack "Red-green assorted"

Another simple recipe for pickled green tomatoes for the winter, in which we will use green and brown fruits at the same time. At the same time, they will differ in taste.

Let's prepare:

• Green tomatoes - 5 kilograms;
• Brown - 5 kilograms;
• Garlic - 10 heads;
• Parsley - 3 bunches;
• Vinegar - a hundred-gram faceted glass;
• Sugar - half a kilo;
• Salt - 250 grams;
• Aspirin - 3 tablets.

How to marinate:

1. Cut vegetables in half, if large - in quarters.
2. Cut the parsley into pieces, crush the garlic with the flat side of a knife, then chop it.
3. V three-liter cans tightly lay the prepared foods alternately. Put one aspirin tablet on top.
4. Prepare the marinade by boiling five liters of water with salt and sugar. Add vinegar at the end.
5. Fill the vegetables with the prepared brine. We roll up the cans, turn over, cover.

In the morning we take it to the basement.

Many will like this recipe for pickled green tomatoes for the winter, as in the store. Such tomatoes from the times of the USSR are very tasty.

Products on prescription as in the store:

• Milk tomatoes - 2 kilos;
• Laurel - 2 leaves;
• Allspice and bitter pepper - 10 peas each;
• Carnation - 7 buds;
• Salt - 60 grams;
• Sugar - 75 grams;
• Vinegar essence - a teaspoon.

Preparing conservation:

1. We take the number of cans at will. We wash them with soda, pour boiling water over them.
2. Put the spices on the bottom, place the tomatoes on top.
3. Pour boiling water over everything, let stand for twenty minutes.
4. We pour out the water, put it on the stove.
5. Pour salt, sugar into the jar, pour in the essence. Fill with boiling water, roll up.
6. Cover the inverted jars with warm things, keep it until it cools.

We store it in a designated place.

Delicious green tomatoes with garlic and carrots

Tomatoes with garlic and carrots look great on the table and in jars. By this wonderful recipe an old friend shared with me.

Ingredients:

• Tomatoes - 2 kilograms;
• Carrots - 3 pieces;
• Garlic is the head.
• Marinade:
• Water - 3 liters;
• Salt - 90 grams;
• Sugar is an incomplete glass;
• Vinegar - a glass;
• Black pepper - 20 peas;
• Laurel - 2 leaves;
• Lean oil - 3 tablespoons.

How to preserve:

1. Wash carrots, peel, cut into thin circles. Cut the garlic peeled from the shell into plates.
2. My tomatoes, cut the fruit into two-thirds. Put a piece of carrot and garlic into the cut. We put the tomatoes prepared in this way in jars.
3. We boil all the ingredients for pouring, with the exception of vinegar, for fifteen minutes. We pour it in after removing it from the stove.
4. Pour vegetables with hot brine, cover with lids.
5. Sterilize for 12 minutes, seal, cool, take to the basement.

Advice! For canning, you should take the fruits at the stage of milk ripeness, and not quite green.

The name of the following recipe speaks for itself.

Lick your fingers recipe

A set of products for 4 liters:

• Green tomatoes - 2.5 kilograms;
• Bulgarian pepper - 200 grams;
• Bitter pepper - 1 pod;
• Fresh dill - a large bunch;
• Garlic - 120 grams;
• Water - 1.2 liters;
• Sugar - 125 grams;
• Salt - 60 grams;
• Vinegar - 100 milliliters.

We will cook in liter jars:

1. Wash vegetables, dry them. Cut the fruits into several pieces, depending on the size. We shift it to a large basin.
2. Twist the peppers and garlic peeled from seeds. We send gruel to chopped tomatoes. Add dill there, finely chopped with a knife. Stir, leave for a while.
3. Boil water, salt, sugar until the crystals dissolve, pour vinegar, remove from heat.
4. We fill the washed and sterilized jars with the vegetable mixture. Shake them lightly for a tight fit.
5. Fill the mixture with boiling brine.
6. Place the jars in a pot of warm water, covered with a cloth. Sterilize at a quiet boil for 25 minutes. Then we roll up and cover for a day.

Such an appetizer stays perfectly throughout the winter, even at room temperature.

Country style tomatoes

We will cook them without sterilization.

Necessary:

• Tomatoes - 3 kg;
• Onions - 300 g;
• Horseradish root - to taste;
• Dill - 5 umbrellas;
• Greens.

For the marinade:

• Water - 1.5 liters;
• Sugar - three quarters of a glass;
• Salt - a quarter glass;
• Mustard seeds - dessert spoon;
• Laurel leaf - 3 pcs.;
• Black pepper - 10 peas;
• Carnation - 5 buds;
• Vinegar - 150 ml.

We clean and wash the prepared vegetables. Cut the onion into half rings, the horseradish root into long strips. We put tomatoes in dry, sterilized jars, interspersed with the rest of the products. For the marinade, boil all the ingredients, add vinegar. Pour the workpiece with hot brine, roll it up, cover it. After complete cooling, we take it into the cellar.

Green tomatoes in jars without sterilization

it great recipe pickled green tomatoes for the winter without sterilization.

• 1.5 kilograms of tomato;
• 4 laurel leaves;
• 5 pieces of allspice;
• 60 milliliters of vinegar;
• 30 grams of salt;
• 50 grams of sugar;
• Litere of water.

First of all, we prepare the jars. We wash them well and sterilize them. We lay out the spices with garlic.

1. Pour some water into a large container, boil.
2. We wash the fruits and send them to boiling water. We heat vegetables for no more than twenty minutes. We take it out and immediately put it in the banks.
3. Put salt, sugar in the water, cook the brine for several minutes. We add vinegar to tomatoes, not to marinade.
4. Our vegetables are already in jars with vinegar, now we can fill them with marinade.
5. We close the jars. Let it cool under the covers.

Store in a cool room. Tomatoes in jars are ready without sterilization.

Sweet recipes are more often used by housewives who have children.

Sweet tomatoes

For this recipe, we will prepare a minimum of products, but this will not spoil the taste of the tomato. We will seal the tomatoes in liter jars.

• 2 kilograms of small green tomatoes;
• 5 pieces of bell pepper;
• 450 grams of sugar;
• 180 grams of salt;
• 6 tablespoons of vinegar.

We fill the jars with tomatoes and chopped peppers. Pour vegetables with boiling water for thirty minutes. After cooling down, pour the water into the ladle and put it on the stove. Add salt, sugar, after boiling - vinegar. Pour the marinade into jars with vegetables. We roll it up, after cooling we take it for storage.

Spicy tomatoes in a spicy marinade "Hellish"

This is a simple recipe and we won't spend a lot of time preparing it. Tomatoes are very spicy, which is why the name is "Hellish".

Required by prescription:

• 3.5 kilograms of green tomatoes;
• 3 hot peppers;
• 1 bunch of dill, parsley;
• Large head of garlic;
• 10 pieces of allspice, black peppercorns;
• 2.5 tablespoons of salt;
• 1 cup of sugar;
• 1 glass of vinegar.

How to cook:

1. Cut the fruits into quarters, put them in a deep enamel container.
2. Have hot pepper the seeds must be removed. Cut it into small cubes, send it to the tomatoes. Chopped herbs and garlic are also added to vegetables.
3. We mix all the products, leave for twenty minutes.
4. For the brine, we need to dissolve salt, sugar in 2.5 liters of boiling water, pour in vinegar, add peppercorns.
5. Put the vegetable mixture in jars and fill it with brine. We insist twenty minutes.
6. Gently pour the cooled marinade into a ladle. We boil and again pour into the jars.
7. We cork it, cover it with a blanket, in the morning we lower it into the cellar.

On a note! The products are designed for two three-liter cans.

Spicy Stuffed Tomatoes

This is another option for cooking hellish tomatoes.

• 10 kilograms of green tomatoes;
• 10 pieces of red bell pepper;
• 7 pods of hot pepper;
• 10 large heads garlic;
• 2 large bunches of celery
• 2 bunches of parsley, dill;
• Horseradish root.

Preparation:

1. First, we need to clean and scroll the horseradish root. Put the gruel into a cup, cover with cling film.
2. We scroll all subsequent products into one dish. Bitter and Bell pepper, seeded, garlic, herbs. Now you can vegetable mix mix with chopped horseradish.
3. Cut the tomatoes in half, but not completely. We start with a spicy mixture, put in an enamel container. If any filling remains, it can be spread on top.
4. Prepare the brine at the rate of 1 tablespoon of salt and 1.5 vinegar per liter of warm water.
5. Fill with brine stuffed tomatoes, set the load on top.

The vegetables will be ready in two months. Also, this snack can be prepared for the winter in jars.

I advise you to watch a video recipe for making pickled green tomatoes.

I tried to pick up best recipes pickled green tomatoes for the winter. Cook, taste, choose. Recommend the most delicious recipe to your friends.

Green tomatoes - 1.3 kg

Garlic - 8 cloves

Allspice - 12 pcs.

Black peppercorns - 16 pcs.

Bay leaf - 4 pcs.

Vinegar 9% - 100 ml

• 30 kcal

Cooking process

I propose to prepare pickled green tomatoes in slices for the winter. This wonderful appetizer will be a good addition to both side dishes and meat or poultry. Such tomatoes are harvested very simply and quickly in time. If you still have green tomatoes in your garden, be sure to prepare such a snack.

For the preparation of pickled green tomatoes prepare all the products on the list for the winter. Tomatoes are suitable for green and brown.

Wash the tomatoes, cut into 4 pieces and cut the stalk. Place the tomatoes in a bowl.

Peel the garlic and cut into slices.

Sterilize half-liter cans in any convenient way, pour boiling water over the lids. Put spices at the bottom of each jar: 1 clove, 4 black peppercorns and 3 allspice. Put the tomatoes in jars, sprinkle them with garlic.

Prepare the marinade: pour water into a saucepan, add sugar, salt and bay leaf, bring to a boil. Boil for 3-4 minutes, then pour in the vinegar.

Put a piece of linen cloth in a wide saucepan at the bottom, put jars of tomatoes. Pour hot marinade into the jars and cover them with lids. Fill the pot hot water on the "shoulders" of the cans. When the water in the pot boils, sterilize for 20 minutes.

Roll up the cans with a key or use cans with screw caps. Turn the cans over, wrap them in a warm blanket until they cool completely.

Pickled green tomatoes are ready for the winter. You can store such tomatoes in a city apartment.

Pickled green tomatoes for the winter

A proven recipe for making pickled green tomatoes for the winter, step by step with photos.

Pickled green tomatoes for the winter recipes

One of the most popular vegetables on our table is tomato. Due to their relative unpretentiousness, tomatoes are in demand in many gardeners' gardens. In addition to their taste, tomatoes are rich in vitamins and minerals. In this article, we will talk about the benefits of green tomatoes and how to pickle green tomatoes for the winter quickly.

Fresh green fruits are not consumed for food, because in their composition they have a certain toxin that gives them bitterness. This product contains vitamins such as potassium, calcium, pectin, folic acid, vitamins of group B, C, etc. In addition to these vitamins, there are various acids (malic, acetic, oxalic, etc.).

Green tomatoes are most often used pickled. Here are some recipes for marinating these vegetables for the winter.

Pickling green tomatoes for the winter

This version of the recipe is suitable for lovers of pickled garlic - as one of the spices from the garden. The taste of garlic gives a certain spice to the product and a unique smell.

A little inventory can be made for the sample. The recipe is per liter. jar.

We need:

• 350 grams of green tomatoes;
• 300 milliliters of water;
• 130 grams of granulated sugar;
• 1 medium-sized head of garlic;
• 150 ml. acetic acid (9%);
• 1 tablespoon salt
• parsley, horseradish, dill.

Recipe for pickling green tomatoes for the winter:

1. My tomatoes and make cuts in them. If the fruits are large, then they can be cut into several pieces. Make a small incision in each.
2. Peel the garlic and insert it into the incisions made on the tomatoes. Again, we look at the dimensions. If not very large, then we also cut the garlic into suitable parts. So that you can stuff it neatly.
3. We leave the tomatoes for now, and at this time we prepare the brine.

Dissolve sugar and salt in the required amount of water, boil for five minutes, then add acetic acid and turn off the stove.

• Now we put the stuffed tomatoes in a jar. Put parsley, horseradish root, dill between vegetables.
• After laying everything, fill it with brine and lightly cover it with a lid.
• Pour water separately into a saucepan and put on the stove. Put a napkin or towels at the bottom of the pan. And supply our workpiece.
• After the water boils, sterilize for 10-15 minutes. Cork the jar tightly and turn over. Cover with a thick cloth and leave to cool.
• After cooling down, you can rearrange it in the pantry or cellar. Doesn't need to be refrigerated.

This method of marinade allows products to be stored for a long time.

How to pickle green tomatoes with bell peppers

This recipe is slightly time consuming, but very simple in terms of ingredients. For lovers of sweet bell peppers, the most the best way... In winter, in addition to tomatoes, pepper is also served on the table. Pepper, one of the few vegetables that retains up to 80% in pickled form useful vitamins... Like all vegetables, it strengthens the immune system in winter. It can be eaten as a snack or as an addition to main dishes.

Required ingredients for 3 liters:

• sweet bell pepper - 5 pcs., medium;
• green tomatoes (unripe) - 1.5 kilograms;
• 1.5 liters of water;
• salt - 4 tablespoons;
• granulated sugar - 2 tablespoons;
• 50 grams of acetic acid (9% solution);
• sunflower oil - 1 tablespoon;
• dill inflorescences - 2-3 bunches.

Marinating green tomatoes for the winter in jars:

1. If the tomatoes are small, then they can be completely put in a jar, if large, then we cut them into pieces. Cut the pepper into slices. We put in jars, mixing with each other. The ideal layout is considered - when the slices of pepper are laid along the walls of the jar, and tomatoes in the middle. The pepper then, as it were, envelops the tomatoes.
2. Boil water and fill it with vegetables. To prevent the jar from cracking when interacting with boiling water, pour water into the middle, over the vegetables. Cover with a lid and let cool. Then we drain this water and boil again.
3. We repeat the process. Pour vegetables with boiled water and let cool.
4. After cooling, pour the water into a saucepan and, adding salt and sugar to it, bring to a boil. Next, pour in acetic acid. Then pour tomatoes and peppers with this brine.
5. Put dill umbrellas on top. Pour out the vegetable oil without stirring. Roll up the lid tightly and let cool.
6. Tomatoes with pepper are ready.

Pickled green tomatoes lick your fingers

These tomatoes are very tasty to eat as a salad. Suitable for adding any second course. Very unusual and very delicate in taste, the fruits will delight everyone at the winter table. It is best to prepare liter jars according to this recipe, because salad is laid out completely and immediately eaten.

Components:

• green tomatoes - 300-350 gr.;
• onion - 1 small head;
• peppercorns - 6-7 peas;
• cloves not ground - 5-6 pcs.;
• bay leaf - 3-4 pcs.;
• garlic - 3 cloves;
• salt - 1 tbsp. spoon;
• sugar - 2 tablespoons;
• citric acid - ½ teaspoon;
• water - 500 milliliters;
• gelatin - 15 gr.

How to pickle green tomatoes for the winter:

1. V warm water dissolve gelatin. Leave it to swell for 30 minutes.
2. Cut the tomatoes into 4 pieces, into slices.
3. For such a blank, it is better to sterilize the jar in advance. To do this, put a colander on a pot of boiling water. In it we turn the jar upside down and boil it like this for 25 minutes.
4. We take out the jar and put onion, garlic, pepper and cloves cut into half rings on the bottom. Then tomatoes. Between the fruits in the middle is a bay leaf. Then pour salt, granulated sugar and citric acid on top.
5. Dissolve the swollen gelatin in a water bath, mix with the remaining water and pour the workpiece. Cork tightly and leave to cool.

Such blanks are stored simply in a cool place.

Pickled green tomatoes delicious

This is very unusual and exquisite recipe... Due to the unusual color of the brine and its taste, such a delicacy cannot but surprise the household.

Ingredients:

• water - 1.5 liters;
• green tomatoes - 500 gr.;
• salt - 1 tablespoon;
• sugar - 4 tablespoons;
• acetic acid (6%) - 100 gr.;
• apples - 200 gr.;
• beets - 2 circles, cut off from the fruit.

Pickled green tomatoes for the winter in jars:

1. Cut the tomatoes and apples into slices and place in a jar. Cut the beets into circles and add to the vegetables. Fill all boiled water and leave until the water cools down.
2. After cooling down, drain the water into pots and cook the brine on its basis. Add the remaining seasonings to the water. Boil the marinade for 3-4 minutes, then pour the vegetables prepared for the marinade with brine.
3. Close tightly with lids and allow to cool. Store these tomatoes in a cool place.

Very tasty and original in color tomatoes with apples are ready.

Pickling green tomatoes in jars

A very simple recipe. But thanks to aspirin, the taste of tomatoes is very delicate and soft, like natural tomatoes. When using aspirin, less acetic acid is added to the marinade, which has a good effect on the absorption of the product. It is good to use them in combination with other products, for example, meat, potatoes. And also add to soups and cabbage soup.

• green tomatoes - 500 gr.;
• water - 1 l.;
• salt - 2 tablespoons;
• sugar - 3 tablespoons;
• aspirin - 1 tablet;
• vinegar 6% - 1 tbsp

Pickled green tomatoes in a jar recipe:

1. Wash the fruits of the tomatoes and cut them into halves. So they marinate better.
2. It is better to sterilize banks for this blank in advance, as mentioned above.
3. Place the cut tomatoes tightly in a jar. Pour salt and sugar on top, put an aspirin tablet.
4. Boil water and pour it over the tomatoes in a jar. Add acetic acid on top.
5. Close the jar with a lid. Place in a cool place, put with the neck down, on the lids, wrap in a warm cloth (you can use an unnecessary blanket) so that the vegetables are cooked. After cooling, put it in the closet or cellar.

Pickled spicy green tomatoes

For spicy lovers, you can pickle tomatoes with hot peppers. This salting is suitable in combination with meat dishes... Ingredients can be used separately or together.

We make a blank for a three-liter jar.

Ingredients:

• green tomatoes (can be reddish) - 1.5 kilos;
• red pepper in pods - 2 medium pods;
• 3 small onions;
• 1 bunch of dill inflorescences;
• salt - 200 gr.;
• 3 liters of water;
• granulated sugar - 250 gr.;
• vinegar (9%) - 500 ml;
• 8 black peppercorns;
• cloves - 5-6 pcs.

Pickled green tomatoes like in Soviet times:

1. Before cooking, set the jar to sterilize for 30 minutes, along with the lid.
2. Tomatoes can be left whole or cut in half. Cut the peppers into rings. For an amateur, you can leave the seeds (it will turn out sharper), or you can remove it. Cut the onion into half rings.
3. Put everything in a jar, stirring with the rest of the seasonings. Lay dill umbrellas on top.
4. Boil water by dissolving salt and sugar in it. Cook for 5 minutes over medium heat. Pour in the vinegar, stir and remove from the stove.
5. Gently pour the brine into the jar.
6. Having rolled up the lid tightly, place the workpiece in a cool place, wrapped in a warm cloth. After complete cooling, turn over and store.

In our country, summer is very unpredictable, so often vegetables such as tomatoes remain unripe. But thanks to pickling, they can be used as a useful and vitamin preparation for the winter. The taste of such tomatoes is not inferior to ripe red fruits. They can also be used as independent dish, and as an additive.

A variety of recipes will help you choose the one you like best and please your household with it in winter, even when the body is so lacking in vitamins.

We are also often asked how you can salt sorrel, pickle garlic and cook boletus for the winter. You can find all these and other recipes on our website.

Pickled green tomatoes for the winter recipes

In this article, we will talk about the benefits of green tomatoes and how to pickle green tomatoes for the winter quickly at home.

Pickled green tomatoes for the winter - how to cook them deliciously?

Pickled green unripe tomatoes are delicious spicy billet for the winter. In principle, such tomatoes cannot be eaten fresh, because they contain the substance solanine, which is poisonous. Correct pickling destroys solanine and allows you to get a wonderful harvest of green tomatoes, which can be immediately served on the table with various other dishes or by making salads from it.

1 How to pickle green tomatoes correctly?

The most important thing is to correctly select green tomatoes intended for canning. This mainly refers to the degree of ripeness of the fruit. Their size, although not ripe, should be characteristic of ripe tomatoes harvested for the winter variety. These are the minimum requirements for picking green pickled tomatoes. It is better not to preserve smaller fruits. The concentration of solanine in them is too high and during the pickling process will not decrease to a safe level.

And it is best to select not purely green, but tomatoes that have already begun to turn yellow (or at least turn white). These will marinate faster and will be tastier. We must also not forget about the usual requirements for the vegetables selected for harvesting for the winter. For pickling, you should leave only intact green tomatoes that do not show signs of rot, dents and other defects. Otherwise, the taste of the preparation for the winter may noticeably suffer, and it will be worse stored.

Regardless of the recipe, before preparing pickled green tomatoes for the winter, they must remove the stalk, and then wash the fruits thoroughly. Then it is desirable to sort the tomatoes by size. This is necessary for uniform and simultaneous pickling of fruits placed in one jar. In addition, large ones may need to be cut into 2 or 4 pieces. For tomatoes left intact, it is recommended to pierce the skin in several places with a fork or toothpick. All additional products used according to the recipe (vegetables, fruits) must also be washed or peeled.

Marinating consists in filling products with a marinade prepared on the basis of water, which necessarily includes acetic acid. Additional ingredients commonly used are sugar and salt. In addition, various herbs and spices can be added to the marinade.

To properly prepare the marinade, first heat the water. Even before it boils, sugar and salt are added to it, dissolve them, stirring the water. Then, when the solution boils, it is boiled for 10-15 minutes. Then, if you need to add spices, reduce the fire, bringing the temperature of the liquid in the pan to close to boiling. Only then spices are added and the solution is kept on the stove for another 15 minutes. If at the same time it is allowed to boil, the aromatic substances will evaporate from the spices. Then turn off the fire, add vinegar and mix everything.

Cooking the spice marinade

It is not recommended to pour in acetic acid immediately, since it evaporates when the marinade boils, which makes the filling weaker, and its preservative effect is reduced. Spices can be placed in a container and filled with marinade along with vegetables. In addition, it is not necessary to add vinegar to the pouring being prepared. The required amount can simply be poured into containers with tomatoes. It is recommended to take vinegar or fruit vinegar - the marinades prepared with it come out better in quality.

Jars for pickled tomatoes must be thoroughly washed and then sterilized. The same processing must be done for the lids, which will cover the containers with the workpiece. After closing the cans, they must be turned upside down, put on a thick warm bedding (blanket, towel) and wrapped in a similar thing. After cooling the harvesting of tomatoes to room temperature it is put away for storage. Use a dark, cool room for this - a basement, cellar or refrigerator.

2 The most popular and simple pickling recipes

Perhaps the simplest and at the same time liberal recipe is pickle with garlic. It will appeal to absolutely everyone - both spicy lovers and those who do not show preference for such dishes. All this thanks to the garlic. It will make green tomatoes not bland and moderately spicy. For this method of pickling you will need:

• tomatoes (small, passing through the neck of the can);
• garlic (cloves) - from 1 to several per 1 tomato;
• dill (umbrellas) - 1–2 pcs per can.

• water - 3 l;
• non-iodized salt and sugar - 2 tbsp each spoons;
• vinegar 9% - 250 ml;
• bay leaf - 3 pcs;
• dill (seeds) - 1.5 tsp.

You can simply put the garlic in a container along with vegetables, but it is better to stuff them with tomatoes. To do this, in the latter we make shallow small cuts to the size of the cloves. The number of notches on the tomato should be equal to the number of cloves of garlic with which we are going to stuff it. The more cloves you use, the sharper the workpiece will be. Press the garlic completely into the cuts. Then we throw dill umbrellas into each jar, and then tightly put the tomatoes stuffed with cloves. Prepare the marinade, as described above in the pickling rules, and pour the tomatoes into it.

Garlic-stuffed green tomatoes

For lovers of spicy and more savory in taste preparations for the winter, a recipe with red capsicum and additional spices is offered. One 3-liter jar will require:

• tomatoes (preferably brown and preferably the same size, as well as the correct shape) - 2 kg;
• hot peppers (pods) - 2-3 pcs;
• onions (bulbs) - 3 pcs;
• currant leaves - 4–5 pcs;
• fresh dill and horseradish (leaves) - 50 g each

• water - 3 l;
• non-iodized salt - 250 g;
• sugar - 300 g;
• cloves (buds) - 8 pcs;
• black and allspice pepper (peas) - 10 pcs;
• bay leaf - 6 pcs;
• vinegar - 600 ml.

Leave the tomatoes whole or cut them into halves. Chop a small onion into rings, and a large one into half rings. Hot peppers can be left intact or cut into 2–4 wedges. If you leave seeds in them, then the preparation for the winter will turn out sharper. Then we tightly put all the ingredients in the jars: tomatoes, and between them onions, dill, hot peppers and leaves. Prepare the marinade and pour it into a container with vegetables.

Putting ingredients in a jar

Another "hot" recipe. You will need:

• tomatoes - 1 kg;
• onions (bulbs) - 100 g;
• allspice and black pepper (peas) - 12 pcs;
• bay leaf - 3 pcs;
• hot red pepper (ground) - 10 g.

• non-iodized salt - 100 g;
• sugar - 150 g;
• table vinegar - 800 ml;
• water - 1 l.

Cut the tomatoes into circles, the thickness of which is 5–10 mm, and the onions into half rings. Prepare the marinade and then cool. Put tomatoes and onions mixed in an enamel container, and then fill with cooled marinade and put in a cooler place overnight. Drain the marinade in the morning. Then the tomatoes and onions, shifting with spices, should be tightly arranged in the jars. Heat the marinade to a boil and immediately fill it with vegetables. Then pasteurize the tomatoes, covering the jars with lids, at a temperature of about 85 ° C, and then roll them up.

3 Original dish - tomatoes with cabbage and apples

Green tomatoes can be canned for the winter not only with garlic and spices, but also with other products, while getting ready-made delicious salads, which, if necessary, just need to be cut additionally before serving. Below are 2 such original recipes... Tomatoes with apples cooked in a pink marinade. You will need: tomatoes and apples - in a ratio of 4 to 1; beets - as needed.

• non-iodized salt - 1 tbsp. spoon;
• vinegar 6% - 80 g;
• sugar - 4 tbsp. spoons;
• parsley and allspice (peas) - to taste;
• water - 1.5 liters.

Tomatoes with apples in a pink marinade

First, put the tomatoes in the jars, and then on top of the apples, cut into slices, and small circles of beets. The amount of the latter affects the taste of the workpiece and the color saturation of the marinade. For example, in a 0.7 liter jar, it is enough to put 2 cups of beets. If you take more, the marinade tastes astringent. Then pour boiling water into containers. After 20 minutes, pour it into a saucepan and pour it out of it, as described above in the rules for marinating. Pour the finished hot marinade into containers with tomatoes.

Tomatoes with cabbage. You will need:

• tomatoes and cabbage - in the ratio of the occupied volume 3 to 1;
• bell pepper - about 1 pod per 1 liter of workpiece;
• spices - dill and parsley to taste.

Put the sliced ​​peppers and spices in jars. Then we put tomatoes and cabbage there, which we cut into coarsely before that. Then, as in the previous recipe, first pour boiling water over the vegetables for 20 minutes, from which we subsequently prepare the marinade. After pouring the last tomatoes, add aspirin to them at the rate of 1 tablet in a 1 liter jar. Instead of aspirin, it is better to use vodka - 60–70 ml will replace 1 tablet.

We will learn how to prepare delicious pickled green tomatoes for the winter. Let's consider how to choose fruits and prepare a marinade. The video shows pickling with garlic.

Pickled green juicy tomatoes. Step by step recipes with pictures

Every good housewife has her own recipes for pickling tomatoes, because these vegetables are always useful on any table in winter, even green ones. And if a large number of tomatoes were born, then there are no options. There must be several marinated jars in the pantry.

Tomato not only has a juicy and sweet taste, but also has a large amount of useful vitamins and minerals. Such as B6, B1, B2, B3, E and many others. An interesting fact is that a tomato can easily cheer you up, since it contains a substance that, when digested by the human stomach, is modified into serotonin.

You can enumerate indefinitely useful properties of tomato, but it is simply necessary to highlight a few of the most important ones. It:

1. Low calorie content. Tomatoes are recommended for overweight people.
2. The tomato is famous for its choleretic and diuretic effects. That is, tomato is necessary for people with diseases of the gastrointestinal tract.
3. Normalizes the body's metabolism. Also this useful property with obesity or diabetes.
4. Contains a large amount of vitamin E, which helps to prevent diseases of male and female genital organs.

Tomatoes can be eaten for health promotion, prevention, or simply for the enjoyment of both natural and in boiled or pickled.

Recently, pickling green tomatoes has become very popular. The thing is that by the end of summer, a large number of green fruits remain in greenhouses, which do not have time to ripen. It is worth noting that such vegetables are not at all worse in taste and juiciness in pickled form than red ones. There are many recipes for pickling green fruits. They differ only slightly in the composition and method of processing vegetables and marinades. Therefore, even a novice housewife can quickly figure out how to pickle green tomatoes.

Pickled green tomatoes. Step by step recipe

If you strictly follow this recipe, then green pickled tomatoes are strong and with a delicate sweet and sour taste. The preparation and preparation of the recipe itself takes from thirty minutes to an hour, and the very minimum of products is required.

The ingredients in the recipe are indicated per liter jar. Therefore, if you need to marinate several servings, then you should calculate the amount of products yourself.

Take green fruits, rinse, dry and put in a deep bowl. Pour boiling water over and leave in it for half a minute. Drain and cut the tomatoes into halves or quarters. It depends on the size of the fruit and on personal preference. Someone may not cut at all.

To prepare glass jars... Wash and sterilize in any way possible. Put the tomatoes in a container and make the marinade. Take a pan, pour cold water and add salt, granulated sugar, bay leaf, pepper there. Put on fire and bring to a boil, then reduce the power of the stove and boil for another three to five minutes.

Pour acetic acid into a jar of vegetables and add a slightly cooled marinade to the neck. Cover and sterilize again in a large saucepan for fifteen to twenty minutes. Then, roll up and put to cool in a blanket upside down.

Green tomatoes prepared according to this recipe can already be tasted in a few days, without waiting for the winter period, since the vegetables are very quickly and evenly soaked with marinade.

If there is a desire and opportunity, then for a more piquant taste, you can add onions, garlic and carrots to the jar.

Pickled green tomatoes

Take tomatoes, wash, cut into two or four pieces. Peel the garlic and squeeze through a press or grate on a fine grater. Wash the pepper, remove the seeds, cut into small cubes or cubes. Chop the greens.

Mix all vegetables and add salt, granulated sugar, vinegar. Stir well and leave to marinate under the lid for twelve to twenty four hours. You should not put tomatoes in a refrigerator or other cool place.

After the specified time in the recipe, you can eat the vegetables immediately or roll up in sterilized jars and leave until winter.

Juicy green pickled tomatoes. Recipe with pictures

Such tomatoes will appeal to spicy lovers.

• Green tomatoes - 5-10 pieces.
• Garlic - 2-3 cloves.
• Red hot pepper- 1 piece.
• Greens to taste.
• Carrots - 1 medium piece.
• Sweet pepper - half of the fruit.
• Granulated sugar - 2 teaspoons.
• Salt - 1 teaspoon.
• Vegetable oil - 2 tablespoons.
• Acetic acid (9%) - 2 tablespoons.

Peppers must be spicy (not ground), for example, chili. It is not necessary to add greens, but it will be very useful for beauty and piquancy.

Take tomatoes, wash well and cut into small wedges.

For the marinade, you need to mix squeezed through a press or grated garlic, granulated sugar, salt, acetic acid, herbs and vegetable oil. Stir well so that the grains of sugar and salt are completely dissolved in the liquid. Cut hot peppers into thin slices and send to the marinade. Add peeled and chopped carrots in any way. Send to the marinade and bell peppers. Prepare and cut it in the same way as carrots.

Prepare a glass jar... Wash and sterilize. Then, start laying out the prepared products in an original way. Put the marinade with vegetables on the bottom of the jar, then green tomatoes, again the marinade and so on to the edge of the container. Periodically, it is good to press down everything so that there is no empty space in the jar.

For more spiciness, garlic can also be added in slices in addition to the crushed one.

Step-by-step recipe for pickled green tomatoes in adjika

This recipe is considered more than original. It will also suit all spicy and spicy lovers.

First you need to make adjika. Pass sweet and hot peppers, garlic and red tomatoes through a meat grinder or blender. Add seasoning, salt, vegetable oil.

Take green tomatoes, rinse and cut into two or four pieces. Add them to the adjika and simmer over medium heat until boiling, and then, reducing the power of the stove, leave for twenty minutes over low heat. Be sure to stir all this time. At the end, add finely chopped greens in two minutes.

Prepare clean and sterilized glass jars. Put hot vegetables in adjika in them and sterilize again in a large saucepan with water fifteen - twenty minutes... Then, roll up the lids and leave to cool under a warm blanket with the lids down.

If there is no desire to apply spicy adjika, then you can add carrots to it or sour apple, and reduce the amount of hot peppers and garlic to reasonable limits. This will make the marinade softer.

If everything is done correctly, then the whole winter, loved ones and relatives will be delighted with pickled green tomatoes. The recipes are very light and don't require a lot of food.

Step by step recipes with pictures of delicious and strong pickled green tomatoes

How to pickle delicious and flavorful tomatoes for the winter or right away for festive table... Step-by-step recipes that even a novice hostess will master.

Unripe tomatoes cannot boast of their taste. But if you cook canned, according to proven recipes, this is a delicious and aromatic snack in winter. Green tomatoes are a great addition to your daily meals, and a savory snack on the festive table.

We present to your attention 5 proven recipes for making green tomatoes for the winter: stuffed green tomatoes, pickled green tomatoes recipe, green tomato salad for the winter, green tomatoes with bell pepper, recipe for canned green tomatoes with carrots.

Cooking the tomato behind this recipe takes time, but the result will surpass all expectations.

Ingredients: green tomatoes - 1 kg., hot peppers - 2 pods (to taste), parsley, dill, celery, cilantro - 200 g, salt - 1 tbsp. l., garlic - 50 g, dried dill - 50 g.

Recipe

Wash the tomatoes under running water, dry a little. Cut the tomatoes crosswise from the side where the fruit has a seal, but do not cut it all the way. The second side must remain intact so that the filling can be put in.

Preparation of the filling: finely chop the herbs, grate the garlic, grind the hot pepper in a blender. Mix everything well by adding salt.

Now you can (it will take about 1 tbsp. L of the filling for one tomato). To keep the tomatoes from falling apart, you can tie them with a thread.

We put the stuffed tomatoes tightly in rows in a jar. Lay the dried dill on top.

Press down the tomatoes with a wooden or plastic mug with oppression for 5 days. The green tomatoes are then ready to eat. Cap the jars with lids and place in a cool, dry place.

If you want to close for the winter, then pour the tomatoes with brine, consisting of 2 tbsp. l of salt and 30 ml. vinegar per 1 liter of water.

If you have any green tomatoes left in your garden, be sure to cook delicious appetizer for the winter - pickled green tomatoes in oil.

Ingredients: green cherry tomatoes - 1.5 kg., large sea ​​salt 300 g, Wine 6% or Apple vinegar- 700 ml., Olive oil - 500 ml., Dried hot red pepper, oregano.

Recipe

We wash the tomatoes, remove the stalks. You can use any tomato for this recipe, not just cherry tomatoes.

Cut the tomatoes in half and cover with salt, mix. We leave in this state for 6 hours.

After the time has elapsed, drain the resulting liquid, leave the tomatoes to stand for another 2 hours.

Transfer the tomatoes to a saucepan and pour over the vinegar, leave for 12 hours.

Drain the juice again and place the tomatoes on a paper towel to dry.

Prepare glass jars: wash, sterilize. Put green tomatoes in jars, sprinkle with hot pepper and oregano. Pour cans olive oil so that there is no air left.

Close with sterile metal lids. A month later, the pickled green tomatoes are ready to eat.

A delicious preparation - green tomato salad, will diversify your diet in winter. The salad is easy to prepare and delicious.

Ingredients: green tomatoes - 700 g, onion- 350 g, carrots - 350 g, vinegar 9% - 75 ml., Vegetable oil - 75 ml., Salt - 25 g., Sugar - 75 g., Bay leaf - 1 pc., Black peppercorns - 5 -7 pcs.

Recipe

Wash and dry the green tomatoes. We cut the tomatoes into four to six pieces, it all depends on the size.

Peel the onion and cut into thin half rings or rings. Add the onion to the tomatoes.

Peel and wash the carrots. Grate on a medium or grater for korean salads... Add carrots to vegetables.

Add sugar, salt, mix. We leave vegetables for 2 hours.

Now we add the rest of the recipe products to our standing vegetables - oil, vinegar, peppercorns, bay leaves.

We put everything in a saucepan and simmer the salad under the lid over low heat for 20 minutes.

Arrange the prepared salad in sterile jars and roll up the lids. Turn the top of the bottom of the jar and wrap it with a blanket until it cools completely.

After a day, remove the jars with green tomato salad for permanent storage until winter.

A fragrant appetizer of green tomatoes and bell peppers for the winter. The amount of bell pepper and garlic can be changed to your liking.

Green tomatoes - 600 g, red bell pepper - 1 pc., Peppercorns - 3-4 pcs., Cloves - 2 pcs., Garlic - 3-4 cloves, bay leaf - 1 pc.

Marinade for 1 liter. water: salt - 3 tbsp. l., sugar - 4 tbsp. l., vinegar 9% - 50 ml.

Recipe

Sterilize jars in advance. Put peppercorns, cloves, garlic, bay leaf in each jar on the bottom. Dill and parsley can be added as desired.

Fill the jars with small green tomatoes with sliced ​​bell peppers.

Fill the jars with boiling water to the top, cover with lids and leave for 15 minutes.

We carefully drain the water from the cans into the pan, measuring its volume for making the marinade.

Add sugar, salt to the water and bring to a boil. Finally, pour in the vinegar and remove from heat.

Pour the prepared marinade over the jars of tomatoes and bell peppers. Roll up the lids. Turn the cans over, wrap them with a blanket until they cool completely.

After a day, remove the tomatoes to a permanent storage location.

Sometimes there are a lot of green tomatoes left and you don't know what to do with them? Prepare pickled tomatoes for the winter with carrots and garlic.

Ingredients per liter jar: green tomatoes, garlic, carrots, green celery, red hot peppers.

Marinade for 1 liter of water: sugar - 1 tsp., salt - 1 tbsp. l., vinegar 9% - 1 tbsp. l., black peppercorns - 2-3 pcs., allspice - 2 pcs., cloves - 2 pcs., bay leaf, coriander - 2-3 pcs.

Recipe

Select tomatoes of approximately the same size. Prepare the carrots and garlic. Cut carrots into slices, garlic into slices. Cut the tomato in half, just not completely, and insert a circle of carrots and a plate of garlic in the middle.

Put the finished tomatoes in sterile jars, add a sprig of celery and a piece of hot pepper (1 cm long).

Prepare the marinade by mixing all the ingredients except the vinegar. Pour vinegar as the marinade begins to boil. Pour the ready-made marinade into jars of tomatoes, cover with sterile lids.

We put the cans to sterilize for 15 minutes, take them out and immediately roll them up.

Turn the cans over and wrap them in a blanket until they cool completely.

Video - Spicy green tomatoes stuffed with herbs and garlic