Green tomatoes for the winter are sweet. Green tomatoes for the winter

02.08.2023

Tomatoes are one of the most favorite homemade preparations among housewives, but delicious preservation can be made not only from ripe tomatoes, red and yellow, but also from unripe green tomatoes. Green tomatoes for the winter offer a wide scope for imagination - they can be marinated separately or with other vegetables, prepare salads, caviar and all kinds of snacks from them, and even stuff them. Well, lovers of unusual preservation can try to make green tomato jam.

Choosing green tomatoes for harvesting should be based on their size, medium-sized elastic tomatoes with no signs of spoilage are best suited. The size of the tomatoes is only important for ease of cooking, but also for safety - large green tomatoes can contain compounds that are hazardous to health. In any case, you can take some measures to be completely sure of the harmlessness of these fruits - for this, the tomatoes must be placed in salt water for several hours immediately before processing, which will remove harmful substances.

To prepare green tomatoes for the winter, you will need wooden barrels or glass jars. Do not forget to thoroughly disinfect and sterilize containers with lids - in this case, the success of your blanks is guaranteed. Preserved green tomatoes should be stored in a cool, dark place. Such an appetizer will serve as a great addition to any dish, such as fried potatoes, baked chicken and kebabs, becoming a real delight for lovers of pickles.

We offer to start our culinary selection of recipes for pickled green tomatoes, the taste of which is in no way inferior, and somewhere even superior, to the taste of ripe tomatoes harvested for the winter.

Ingredients:
700 g green tomatoes,
600 ml of water
250 g sugar
100 ml 9% acetic acid,
4 tablespoons of salt
2 small heads of garlic,
parsley and dill,
crap root.

Cooking:
In the prepared tomatoes, make small cuts into which you need to insert the pieces of garlic. Arrange the tomatoes in sterilized jars. Place the horseradish root and greens between the tomatoes. Prepare the marinade by bringing water, sugar and salt to a boil. Add vinegar and pour marinade over tomatoes. Sterilize the jars by covering them with lids, seal tightly and turn over, leaving under the covers to cool.

The next preservation is prepared with the addition of bell pepper, hot pepper, dill and garlic, which makes it incredibly fragrant and rich in taste.

Pickled green tomatoes with bell peppers and dill

Ingredients:
For four liter jars:
2.5 kg green tomatoes,
200 g bell pepper,
1 hot pepper
3 heads of garlic
1/2 cup sugar
60 g salt
100 ml 9% vinegar or 150 ml 6% vinegar.

Cooking:
Cut small tomatoes in half lengthwise, cut larger tomatoes into 6-8 slices. Chop the bell pepper and hot pepper, peel the garlic. Grind peppers and garlic with a meat grinder or blender until smooth. Mix the tomatoes with the resulting mass and chopped dill. Leave for a few minutes, then arrange in sterilized jars. Cover the jars with lids and sterilize for 15-30 minutes, depending on the volume of the jars. Roll up jars with lids, turn upside down, wrap in a warm blanket and cool.

Green tomatoes stuffed with carrots and garlic are an appetizer that is suitable for both a regular meal and a festive feast. Believe me, in winter such tomatoes are no worse than red ones!

Ingredients:
For a three-liter jar:
1.2-1.5 kg medium-sized tomatoes,
1 medium carrot
2 heads of garlic
80 g salt
50 g sugar
60 ml 6% vinegar,
2 bay leaves,
4-5 peas of allspice,
1.5 liters of water,
horseradish leaves or roots,
currant leaves.

Cooking:
Wash and dry tomatoes. Grated carrots mixed with finely chopped garlic, lightly salted. At the bottom of each sterilized jar put horseradish, currant leaves and allspice. Using a sharp knife, make triangular cuts in the tomatoes at the stalk and remove some of the pulp. Fill the resulting recesses with the garlic-carrot mixture, tamping the mass with your fingers. Put stuffed tomatoes in jars and pour hot marinade made from water, sugar, salt and vinegar. Sterilize the blanks, then tighten them with lids and, wrapping them in a blanket, let them cool. Opened preserves should not be refrigerated for more than two days.

Green tomatoes for the winter are a great reason to experiment and try something new. Want to impress your family and guests? Then make exotic jam from green tomatoes. Very tasty and unusual!

Ingredients:
1 kg green tomatoes (can be small),
1.3 kg of sugar,
400 ml of water
5 cloves,
1 cinnamon stick
4 g cardamom seeds
a pinch of citric acid.

Cooking:
Cut the tomatoes into pieces and place in a pot of boiling water. Cook for 10-15 minutes, then drain the water and pour hot syrup made from water and sugar. Leave for about 2 hours, and then boil again for 20-25 minutes. Again, let the tomatoes stand for about 2 hours and boil again until tender. This method of cooking allows the tomatoes to retain their color so that the jam does not turn out dark. 15 minutes before readiness, add a bag of gauze with spices and citric acid to the jam. Then throw away the spices, pour the jam into sterilized jars and roll up.

Tender caviar from green tomatoes, supplemented with other vegetables, is an incredibly appetizing appetizer that can be used as a side dish for various dishes or served with bread in the form of sandwiches.

Ingredients:
3 kg green tomatoes,
1 kg of bell pepper,
1 kg carrots
1 large onion
300 g sugar
4-6 garlic cloves,
3 tablespoons of salt
3 tablespoons of 6% vinegar,
1 tablespoon vegetable oil.

Cooking:
Scroll the prepared vegetables in turn through a meat grinder and put in a saucepan. Add finely chopped garlic, sugar, salt and vegetable oil. Bring the mixture to a boil and cook for 1 to 1.5 hours, stirring frequently. 10 minutes before readiness add vinegar. Arrange the caviar in sterilized jars and roll up the lids.

Let's finish our culinary review with a very original and very spicy appetizer of appetizing emerald green color, in which tomatoes are combined with horseradish, chili peppers and garlic. Such a "burning little thing" will certainly appeal to all lovers of spicy.

Green tomatoes with horseradish for the winter

Ingredients:
1 kg green tomatoes
350 g horseradish
1-2 green chili peppers
8 garlic cloves,
1 tablespoon of salt.

Cooking:
Remove the stalks from the tomatoes, chop and puree with a blender or meat grinder. Salt. Grate the peeled horseradish on a fine grater. Add the horseradish to the tomatoes, along with finely chopped chili peppers and minced or pressed garlic. For a spicier snack, you can leave the seeds in the pepper. Mix all ingredients thoroughly, place in sterilized jars and close with lids. Store snacks in the refrigerator.

Green tomatoes for the winter will always be in great demand among those who have long been familiar with this type of preservation, and among those who try such preparations for the first time. Do not be too lazy to spend time pickling green tomatoes, and your efforts, no doubt, will be rewarded with excellent results and the praise of loved ones. Good luck with your preparations!

Delicious green tomatoes for the winter, recipes for which, experienced housewives will share in our article, are rarely used fresh for food, mostly they are canned. We offer proven simple recipes, which are based on green tomatoes.

Harvesting green tomatoes for the winter, we provide ourselves with a mass of vitamins and various minerals that can positively affect the body and the immune system. In addition, using them in the diet, the risk of developing malignant tumors and the occurrence of a heart attack is greatly reduced. The composition of this vegetable improves the production of serotonin, which is a human mood regulator. Also, it helps to improve the functioning of the nervous system.

Important! Strongly green tomatoes are not suitable for canning. It is better to take light vegetables with a milky sheen. Even better if they are large.

Recipe for green tomato salad without sterilization

Some women carry out canning of tomatoes according to various recipes using jar sterilization. As experience shows, this procedure is too troublesome, so not everyone likes it. There is another way to prepare delicious snacks without sterilization.

First, thoroughly wash and dry empty jars. Then they must be sterilized. There are several ways:

The lids can simply be boiled for a few minutes. In this case, there will be no problems with preparing the product for the winter.

To prepare a delicious recipe, you need the following ingredients:

Green tomatoes - 3 kg.
Carrots, bell peppers and onions - 0.5 kg each.
Garlic - 1.5 heads.
Hot pepper - a small pod.
Vinegar (9%) - 100 ml each.
Vegetable oil - 100 ml.
Salt - 1/4 tbsp.
Sugar - 1/4 tbsp.
Water - as needed.

Cooking:

Rinse all vegetables well before starting to prepare the salad.
Chop tomatoes and bell peppers into small cubes.
The rest of the vegetables should be grated.
We put the prepared products in the dishes, add vegetable oil and boil.

Advice! If the vegetables do not release enough juice during cooking, you can add water.

After boiling, add salt, sugar, vinegar to the mixture and hold everything for a few minutes over low heat.
We quickly put the hot salad in prepared jars and immediately roll it up.

Watch the video! Green tomato salad for the winter

You will lick your fingers green tomatoes for the winter

The dish according to this recipe is made quite easily and quickly, but it turns out very appetizing.

Grocery list:

Green tomatoes - 3 kg.
Greens: dill, parsley, cherry and currant leaves - 200 g.
Big bulb.
Head of garlic.

Marinade products:

Water - 3 liters.
9% vinegar - 1 cup.
Sunflower oil - 3 tbsp
Black pepper - 5 peas.
Lavrushka - 2-3 sheets.
Sugar - 140g.
Salt - 35g.

Cooking:

We take pre-prepared three-liter jars and begin to lay the above components in them. At the bottom of the container we throw peeled and chopped garlic, washed greens, vegetable oil.
Then carefully place the green tomatoes and onions. Very large fruits can be cut into two or more pieces. Onions are cut into rings, half rings or as you like.
To prepare the marinade according to the recipe, put sugar, salt, bay leaf and allspice in water. Mix the solution well and let it boil.
Then remove the pan with the marinade from the heat and pour in the vinegar.
Fill the contents of the jars with marinade (only hot) and cover with a lid. In this form, leave the container with the workpiece for 20 minutes, and then roll it up.

Watch the video! Cooking delicious green tomatoes

Store-bought pickled green tomatoes

Products:

Green tomatoes - 600 g.
Dill umbrellas - 20 g.
Garlic - 1-2 cloves.
Lavrushka and peppercorns - 1 pc.

For filling:

Water - 1 l;
Salt - 2 tbsp. spoons;
Sugar - 2 tbsp. spoons;
Vinegar 9% - 30 ml.

Advice! It is desirable to use dill in the form of umbrellas. Moreover, its seeds must be already mature. They will give the marinade a special flavor that is unique to this plant.

Garlic is best cut into small slices.
Put greens and all spices at the bottom of the jars.
Well washed and dried tomatoes must be pierced with a toothpick in the places of the stalk.
Then the fruits are placed in jars tightly to each other and poured with boiling water. So you need to hold the jars covered with lids for about 5 minutes.
Now we drain the water into the pan, add all the ingredients for pouring and boil.
Add the right amount of vinegar to the jars, pour boiling marinade and close the lids tightly.

Watch the video! Pickled green tomatoes for the winter!

Spicy stuffed green tomatoes

Components:

Tomatoes - 3 kg
Carrots - 1 kg.
Garlic at the rate of 1 tooth. for 1 tomato.

Refueling:

Water - 4 liters.
Sugar - 100g.
Salt - 50g.
Allspice and cloves - 3 pieces.
Black pepper - 6 pieces.
Vinegar - 100 ml.

How to cook:

First of all, you should prepare the jars for conservation: wash, dry and sterilize.
Rinse the tomatoes thoroughly and make a small incision in the form of a cross on them.
Cut the carrots into cubes, 2 by 2 cm in size.
Cut all garlic cloves into about 10 pieces.
Now we start stuffing green tomatoes. We take out a spoonful of pulp from the incision with a spoon or finger and put carrots mixed with garlic in this place. Put the tomatoes in glass jars and pour boiling water for 15 minutes.
After 15 minutes, the water must be drained into a separate bowl in order to know its amount and immediately pour into a saucepan.
To prepare the filling in water, lay all the necessary components, mix and boil.
Pouring green tomatoes with garlic and keep it like this for 10 minutes.
Now pour the marinade into a saucepan for re-boiling.
At the end of cooking, add vinegar and pour over the tomatoes again.
Banks quickly roll up. After 7 weeks, you can already enjoy this delicious dish.

Watch the video! Spicy green tomatoes stuffed with herbs and garlic

Pickled green tomatoes for the winter

Green tomatoes are very tasty when pickled. Plus, they are easy and simple to prepare. They ferment them in barrels, enameled or plastic buckets. We offer a recipe for pickled tomatoes, cooked to the bank Ah, 3 liters.

Products:

Unripe tomatoes - 4 kg.
Garlic - 2 heads.
Black peppercorns - 20 pieces.
Dried dill, horseradish.
Allspice - 16 pieces.
Hot pepper - 2 pods.
Carnation - 12 inflorescences.
Laurel leaf - 6 pieces.
Salt and sugar 4 tbsp. l.

Cooking:

Place the above ingredients in a jar.
Fill everything with warm water, close the lid.
Leave the container in a dark and cool place for 2 months, after which the pickled tomatoes are ready for use.

Watch the video! Pickled green tomatoes for the winter

Korean green tomatoes for the winter

A very tasty recipe that is easy to make.

Ingredients:

Green tomatoes - 3 kg.
Sweet pepper - 6 pieces.
9% vinegar - 150 ml.
Sunflower oil - 150 ml.
Sugar - 150 g.
Salt - 3 tbsp. l.
Garlic - 2 heads.
Any greens, red pepper.

Cooking process:

It is good to process jars, wash vegetables.
Grind greens and garlic, and cut green tomatoes into pieces.
Chop the bell pepper into strips.
The amount of hot pepper is taken as much as you like. It needs to be cut into cubes.
We combine all the products, mix and add salt, sugar and oil.
The mixture is placed in jars, closed with plastic lids.
After 12-14 hours the dish will be ready.

There is no person who would remain indifferent to canned green tomatoes in the winter, when store shelves are not so rich in fresh vegetables. Recipes that are not difficult to prepare will be able to please you and your loved ones.

Watch the video! Green tomatoes in Georgian for the winter

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

Green tomato blanks appeared on my shelves in the cellar relatively recently, but they have become so popular with all my household members that for the second year in a row I have been canning various green tomato salads, marinating green tomatoes with garlic, with adjika, and even with vodka.

But, without stopping there, I am always looking for new and interesting recipes for green tomatoes, and I try different ways to prepare green tomatoes for the winter.

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

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

Green tomatoes in Korean for the winter

I suggest you try cooking Korean green tomatoes for the winter: a bright, savory, and incredibly tasty Korean green tomato appetizer that will remind you of the colors of autumn in a gray and gloomy winter. The recipe for Korean green tomatoes is quite simple, from the available seasonal ingredients, but still we will cook green Korean tomatoes for the winter with sterilization, so please be patient and in a good mood. Recipe with photo.

Salad of green tomatoes for the winter "Colors of autumn"

If you have never cooked a salad of green tomatoes, urgently correct yourself! This type of preparation is one of the most favorite in my family, and jars of salad, as a rule, end before the New Year. …

Caviar from green tomatoes for the winter

I think every gardener is faced with the fact that in autumn the tomatoes do not have time to ripen and turn red, but remain sad, green fruits hanging on the bushes. Do not be upset if you have a lot of these green tomatoes left - you can cook a lot of delicious preparations from them. One of them is caviar from green tomatoes for the winter. Such an appetizer will be very popular in the cold season, and it is not difficult to cook it. See how to cook.

Green tomatoes for the winter with aspirin

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

Green tomatoes for the winter with vodka

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

Green tomatoes for the winter with garlic and hot pepper "Cobra"

My husband, dad, and brothers are delighted with these green tomatoes with garlic and hot pepper, and for every holiday they ask me: “Will there be Cobra for vodka?” To which I answer them: “There would be vodka, but” Cobra "will definitely be!" …

Spicy green tomatoes in Georgian for the winter

In my cookbook there are several interesting preparations from green tomatoes, but perhaps it is worth highlighting among them green tomatoes with horseradish, peppers and Georgian carrots. They look bright and appetizing, and they turn out very tasty, and they are not very difficult to prepare. This is a great snack - both on weekdays and for a festive feast. Recipe with photo see

Recipes for the winter from green tomatoes

Canning green tomatoes for the winter a very convenient way to preserve your crop, especially in those years when tomatoes deteriorate badly due to diseases or weather conditions, not having time to ripen. And it happens that there are already enough red tomatoes and tomatoes, but there are still tomatoes on the bush.

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

Pickled green tomatoes

A rather old and proven over the years recipe for pickling green tomatoes. Tomatoes are very tasty and moderately sour. They go very well with second courses. Ideal to take with you to work for lunch, unlike red ones, they are elastic and will not be crushed on the way.

This is a delicious and proven recipe, we will tell you in our article with detailed cooking instructions.

Pickled green tomatoes

There is no exact number of kilograms in the recipe due to the fact that tomatoes of different sizes will go into jars differently 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 cup;
Sugar - 2 cups;
Vinegar (9%) - 100 g (per jar).

The brine is designed for 4-re 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 them thoroughly with soda, it will kill all bacteria.

Step 2 In each bottle at the bottom put:

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

Step 3. We begin to lay tomatoes in a jar, the largest must be placed down, and the smallest must be on top, so more will enter 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 stood with boiling water, pour the water back into the pan so the brine will be richer, put it on the 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 banks, be sure to turn them 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 known to everyone. 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 the second dishes. Even just standing in the basement in the bank, they will please the eye with their interesting appearance.

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

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

Green tomatoes stuffed with vegetables

For cooking you will need:

Green tomatoes, how many will go into a three-liter jar. Preferably medium size
Laurel leaves - 6 pieces;
Allspice peas - 15 pieces;
Dill umbrellas - 6 pieces.

For filling:

What greens do you like?
Bulgarian pepper is not hot;
horseradish root;
Garlic.

Brine:

Water - 4 liters;
Sugar - 2 cups;
Salts - 1 cup;
Vinegar (9%) - 250 ml.

Calculation for 3 cans of 3 liters

Let's start cooking:

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

laurel leaves 2 pieces;
fragrant pepper 5 pieces;
at the bottom of 1 piece tops of dill.

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 water is draining from the tomatoes, prepare the filling. Place all ingredients in separate bowls without mixing.

a) Cut the bell pepper into strips.

b) Cut the horseradish root into slices.

c) Just pick dill and parsley in small sprigs.

d) Peel the garlic and cut into slices.

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

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

Step 6 We put the tomatoes tightly in a jar, how much will go in there, up an umbrella of dill.

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

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

Step 9. Pour the tomatoes with brine, roll up the lids. Turn the jars upside down. Wrap until cool.

Tomatoes are ready! Bon appetit!

Green tomatoes in vegetable filling 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 with vegetables. Ideal as an accompaniment to their potato dishes. On the festive table, they are perfect as an appetizer.

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

Tomatoes (tomatoes) in vegetable filling

For cooking you will need:

Green tomatoes. How much will go into your banks;
Bulgarian sweet pepper. Preferably orange and red - 2 kg;
Carrot - 0.5 kg;
Garlic - 2 heads;
Laurel leaves to taste.

Brine:

Water - 4 liters;
Salts - 1 cup;
Sugar - 2 cups;
Vinegar (9%) - 200 ml.

The recipe is designed for 4-re three liter jars.

Let's start cooking:

Step 1. First, prepare the vegetables:

a) With a carrot, you need to cut off the top layer with a knife.

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

c) Peel the garlic cloves.

Step 2. Now all the vegetables must be twisted through a meat grinder with a large mesh and mixed thoroughly.

Step 3. Wash the jars with soda and put a bay leaf to taste in each at the bottom.

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

Step 6. Put the water on the 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, drain the filling back into the pan, pouring out, of course, a small part of the chopped vegetables will also pour out, but don’t worry, then you will pour them back.

Step 8. Add salt and sugar to the water, when it boils, pour out the vinegar and start pouring into the jars, since some of the vegetables were 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 like that until the next day.

Bon appetit!

Spicy tomatoes with plums for the winter

Very interesting and unique recipe. Not only tomatoes will have an interesting taste, but also plums that will be with them. The taste of spices gives a special piquancy and uniqueness of taste. Ideally diversifies the winter menu, it is perfect for any dishes, especially meat ones. 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 jars;
Plums - for each bottle there should be at least 300 g of plums, preferably the Ugorka variety;
Rosemary;
Coriander;
ground nutmeg;
Provence herbs (you can buy them at the store).

Brine:

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

Let's start cooking:

Step 1. We 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 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 lid for seaming.

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

Step 4. In each bottle, pour a teaspoon of coriander, a teaspoon of rosemary, a teaspoon of Provence herbs, half a 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 yourself in a warm blanket until the next day.

Enjoy your meal!

Sharp green tomatoes "Spark" for the winter

This recipe is for spicy lovers. The perfect appetizer for the holidays. With these tomatoes, you can perfectly diversify such a monotonous winter menu, the point gives them a special uniqueness and originality that distinguishes this recipe from all the others.

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

Green tomatoes with pepper for the winter

For cooking you will need:

Green tomatoes - how much will go into a three-liter jar;
Bulgarian red pepper - 1 piece;
Hot chili pepper - 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 soda and rinse well.

Step 2. Dry thoroughly 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 lay our tomatoes in a jar. Between the tomatoes, it is necessary to lay both varieties of peppers evenly, 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 richer spicy taste, change the water to a new one, otherwise you will lose some of the spiciness.

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

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

Step 9. Fill with boiling water. Turn over and wrap well until cool.

Enjoy your meal!

Pickled green tomatoes with apple and cinnamon for the winter

canned green tomatoes for many years it has been saving housewives in preserving the harvest and diversity in the menu. But you always want something new and different. It is this recipe that will become an unusual novelty for you, a 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 go away with a bang.

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

Green tomatoes with apples

For cooking you will need:

The ingredients are designed for a three-liter jar.

Green tomatoes of medium size - how much will go into a 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. There should not be excess raw water due to the fact that there are apples in the recipe, and they, in combination with raw water, can begin to ferment and your work will go to waste, because the jar will be torn off.

Step 2. Cut the apples into slices, rounds or a large cube, it's up to you.

Step 3. Now let's start the bookmark. Wash the bottle. At the bottom put allspice. We put the tomatoes in a bottle, mixing with apples in the order convenient for you. You can lay slices of apples between tomatoes, or you can lay them out in layers.

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

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

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

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

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

Your tomatoes are ready, enjoy the unusual taste!

Bon appetit!

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A real hostess will be able to make a real culinary masterpiece out of any product. Surely everyone knows that tomatoes without the sun will not acquire the desired color. In the shade, green fruits will remain green, but this is not a reason to throw them away. In this form, they are definitely not suitable for eating, but if they canned, it will turn out to be very appetizing.

Oh, what winter can be without summer preparations? In the warm season, you have to work hard so that you can enjoy canned foods in the winter. If you want to cook unripe tomatoes in a jar for the winter, then you must definitely know the preservation recipe. This is a rather difficult task, but it is better to push yourself and stock up for the winter than to throw away whole tomatoes.

Salad with green tomatoes, garlic and pepper

This method of cooking is very popular in the Caucasus. The appetizer will be in perfect harmony with meat dishes, which are prepared in Georgia for any holiday.

Ingredients:

unripe tomatoes 1.5 kg.
pepper 0.3 kg.
garlic 2 medium heads.
refined oil 100 ml.
small onion 3 pcs.
vinegar 9% 85 ml.
seasonings.
greenery.
salt to your taste, but not less than one tbsp.

Cooking:

My tomatoes and cut into slices. Transfer to a deep bowl, mix with salt. We press down with a plate so that the tomatoes release juice, put in the refrigerator for several hours. After we remove the formed liquid.

We clean the onion, finely chop. Fry it with spices in a closed pan for about 4 minutes over moderate heat. After we add pepper and move the whole mass to the tomatoes, pour the oil in the same way. We chop the greens, pour with garlic to the tomatoes, stir.

Vinegar must be boiled, then poured over vegetables. We fill the vegetable mass, put it in a cool place, wait until the tomatoes are pickled. After 48 hours, the salad will be completely ready. Remember to stir the contents a couple of times a day.

Green tomato salad with cucumbers

Delicious vegetable salad for the winter.

Ingredients:

cucumbers 1 kg.
green tomatoes 0.5 kg.
zucchini 0.5 kg.
apples 0.5 kg.
garlic 200 g
refined oil 100 ml.
granulated sugar 50 g.
tarragon 50 g.
apple cider vinegar 100 ml.
salt at least 40 g.

Cooking:

We wash all the fruits and chop into small pieces. Remove the core from the apples and cut into slices. We clean the garlic and chop it smaller, we do the same with tarragon. We mix the components in a large bowl, salt, add sugar, refined oil and vinegar. Thoroughly mix the mixed vegetables.

We put on the fire and wait until the ingredients boil, then keep on the stove for about 10 minutes. Immediately distribute the salad in jars and roll up hot.

Spicy green tomato salad

If you are a fan of sharp sensations, then prepare a salad for the winter according to this recipe. Be sure that someone from your family will definitely like this dish.

We will need:

sweet pepper 1.2 kg.
green tomato 2.5 kg.
garlic 0.3 kg.
hot pepper 300 g.
parsley 300 g.

For marinade:

red tomatoes 2 kg.
refined oil 2 cups.
vinegar 5% 1 tbsp.
sugar 200 g
salt 130 g.

Cooking:

We wash the vegetables, let dry. Unripe tomatoes should be cut into 2 parts. If the fruits are large, then divide into quarters. We remove the seeds from 2 types of pepper, cut into strips. Press the garlic through a press. We chop the parsley.

We cut the red tomatoes for the marinade and place them in a container resistant to high temperature. Add oil, vinegar, sugar and salt.

We place the dishes on the maximum fire, as soon as the contents boil, keep on the stove for about 2 more minutes. Add chopped vegetables and herbs to the marinade. Within 15 minutes, the mass should boil, do not forget to interfere. Salad after cooking should be placed in jars and immediately rolled up. We wrap the banks, put them upside down. Tomatoes should be stored in a dark place.

Korean green tomatoes: the most delicious recipe

Turning green tomatoes into a delicious salad is not difficult at all. Thanks to this method, you can enjoy cold weather preservation. A salad with a lot of vitamins is just the way in winter, when fresh vegetables are nowhere to be found.

Ingredients:

sweet pepper 2 pcs.
green tomatoes 1 kg.
garlic 1 small head.
refined oil 50 ml.
vinegar 9% 50 ml.
red pepper (if you like).
greenery.
sugar 50 g.
salt at least 30 g.

Cooking:

Wash vegetables and chop into thin slices. We wash the pepper, remove the seed part, cut into strips. Finely chop the greens. Grind the garlic with a knife, but it is better to use a garlic maker. Pour oil and vinegar over vegetables. Stir the mass, then salt, add sugar and mix again. We fill the container with assorted vegetables and cork. We put in the refrigerator for the night. You can take a sample from the dish now, or leave the jars for the winter.

Video recipe:

Bon appetit!

Salad with green tomatoes and bell pepper

Appetizing vegetable salad, which contains many useful substances.

Ingredients:

Bulgarian pepper of all colors 1 kg.
green tomato 2 kg.
onion 1 kg.

For marinade:

refined oil 1 tbsp.
vinegar 9% 1 tbsp.
granulated sugar 80 g.
warm water 300 ml.
coarse salt 50 g.

Cooking:

We wash all the fruits and proceed to cutting. We cut the tomatoes into large slices, make half rings from the onion, divide the pepper into about 6-7 parts.

We begin to prepare the marinade. Pour water into a bowl, add salt and sugar. Pour vinegar and refined oil, stir. Pour the vegetables into the marinade, mix the assortment, close the pan. Let the vegetables stand for 120 minutes.

As soon as the time is up, put the mass on the stove. We wait for the boil, then reduce the heat, continue to cook the platter for 10 minutes.

You can safely fill the jar with a delicious salad, and store it until the coldest time. That's when he will be on the table in time.

Delicious salad with carrots and green tomatoes

Ingredients:

green tomato 3 kg.
carrots 1.5 kg.
onion 1.5 kg.
granulated sugar 150 g.
coarse salt 100 g
refined oil 300 g
black peppercorns 5 pcs.
vinegar 9% 60 g.
bay leaf 5 pcs.

Cooking:

My tomatoes, remove the green part, chop into sticks. We clean the washed carrots and rub on a large grater. If the onion is large, then cut it into half rings, make smaller onions into rings.

We are looking for deep dishes, pour vegetables, salt well. We keep in this state for at least 10 hours. The juice that forms during this time should be poured into another container, it will be used as a marinade.

Add refined oil, vinegar, sugar to it and put it on the stove. In the process, add bay leaf and peppercorns. Bring the mixture to a boil, stirring regularly. Pour the boiling marinade to the vegetable mass, mix it.

We put the salad on medium heat, cook for about 40 minutes. Stir frequently to prevent vegetables from sticking to the bottom. As soon as you complete the process, do not wait, and fill the container with the finished product. We put the banks upside down, cover with a blanket. After complete cooling, remove to a cool room. Waiting for winter to take a sample.

Vegetable salad "Eating"

In this recipe, we will stuff tomatoes with various vegetables and seasonings.

Ingredients:

green tomato 3 kg.
carrots 0.5 kg.
Bulgarian pepper 0.5 kg
a couple of heads of garlic.
greens (parsley, dill) 1 bunch.
horseradish leaves 2 pcs.
ground black pepper 1 tbsp.
vinegar 9% 1 tbsp. to the bank.
salt one tsp
sugar one tbsp.

The brine will require 1 liter of water and 1 tbsp. salt.

Cooking:

We wash the fruits along with the greens. We clean the garlic, pass through the garlic. We cut the seeds from the pepper, cut into slices, rub the carrots. We make a small incision on top of the tomatoes to get the pulp with a teaspoon. Then we cut it into small sticks and mix with sugar, garlic, salt and pepper.

We fill the tomatoes with chopped products. We fill the container with tomatoes, put greens between the layers. Add 1 tbsp vinegar to each jar.

Bring water to a boil, salt. Fill the container with vegetables with brine. We sterilize for 20 minutes, then cork with lids. We put the jars upside down, wrap them up and wait for them to cool completely. After that, place in a dark, cool place for storage.

Hunting salad with cabbage

A delicious vegetable dish that will be a great addition to the side dish. It will be especially appetizing with mashed potatoes.

Ingredients:

green tomato 200 g
cucumber 200 g
white cabbage 300 g
sweet pepper 200 g.
carrots 100 g
garlic one clove.
greens on one branch.
sunflower oil 2 tbsp
onion turnip one head.
salt to your taste.

Cooking:

We wash the vegetables, let dry. We cut the tomatoes into small cubes, pepper into larger pieces (previously remove the seed part), turn the carrots into straws, and do the same with cucumbers. Chop up the cabbage even more.

We place the mixed vegetables in a container, add the garlic and salt the mass. Let it brew for about 60 minutes. We put them on the stove, do not let them boil. While warm, add butter and bite.

Mix the contents and lay out in containers, cover with lids. After a 10-minute sterilization, we cork the salads and turn the jars upside down, wrap them up. If you did everything according to the recipe, then you will definitely get crunchy mouth-watering vegetables.

Pickled green tomatoes in a jar

Tomatoes that have remained unripe can be pickled in any way. Today we will prepare a delicious salad with unripe tomatoes, which we will fill with a delicious filling.

Ingredients:

green tomato 3 kg.
carrots 100 g
garlic one head.
onion 3 pcs. medium size.
parsley one bunch.

For marinade:

vinegar 9% 2 tbsp.
sugar 4 tbsp
salt 2 tbsp
bay leaf a couple of things.
carnation 3 inflorescences.
black pepper 7 pcs.
allspice 5 pcs.

Cooking:

We wash the parsley, chop it in a wet state, finer. We clean the carrots and cut into slices. We clean the garlic. On all tomatoes, cuts should be made into which carrots, chopped garlic and herbs must be placed. Fill the container with vegetables.

Onions cut into rings, preferably thicker, put to the tomatoes. Fill the container with boiling water, leave for 10 minutes. Then drain the liquid into a separate bowl. Pour boiling water over the vegetables again. Add salt, sugar, seasonings to the cooled liquid, bring to a boil, do not reduce the heat for another 10 minutes. Turn off the stove, add vinegar to the marinade. We empty the jars of liquid and pour a new boiling marinade. We seal the container.

We wrap the banks, after putting them upside down.

Winter salad without sterilization

Many people remember how quite recently almost all housewives sterilized jars filled with food. This is a rather long and inconvenient process. It is better to sterilize the container in advance, so that later you can just roll up the salad.

Ingredients:

green tomatoes 6 kg.
carrots 1 kg.
Bulgarian pepper 1 kg.
hot pepper 2 pods.
onion 1 kg.
garlic 3 heads.
salt 120 g.
sugar 120 g.
vinegar 9% 250 ml.
refined oil 230 ml.
water.

Cooking:

If you do not want to spend a lot of time cutting vegetables, then use the technique. So you get the same and beautiful pieces.

Tomatoes and red pepper should be cut into cubes. Pass the carrots, garlic and hot peppers through a grater. We combine assorted vegetables in one bowl, pour refined oil and put on the stove until boiling. Do not rush to immediately pour a lot of water, as the tomatoes will release their own juice. In a boiling state, add sugar, salt and vinegar. We make a minimum fire, cook vegetables for several minutes. Immediately fill the container with products and cork.

Video recipe:

Bon appetit!

Ripe and green tomato salad

Quite a tasty and unusual preparation for the winter, which will appeal to you. Surely, many have both ripe and unripe tomatoes in the summer. Here's a use for them.

Ingredients:

red and unripe tomatoes 1 kg.
sweet pepper 1 kg.
onion 1 kg.
garlic 1 head.
bay leaf.
allspice and peas.
gelatin one pack.
greenery.
sugar and salt.

Cooking:

Tomatoes, along with peppers and onions, cut into rings, divide the garlic into small plates. Alternately fill the jar with vegetables, do not forget about the greens. Be sure to put a bay leaf and pepper in each jar at the bottom. Pour the components with boiling water so that they start up the juice.

Let's start creating the marinade. Stir gelatin in hot water until it dissolves. Pour the liquid from the jars and bring to a boil. Mix with gelatin, keep a little on maximum heat. Pour the finished marinade into jars, cork the containers. We wait for them to cool, do not forget to turn the container over.

Caviar from green tomatoes for the winter

Nothing will please the table in the winter like fresh canned vegetables. It is worth working a little in the summer to enjoy vegetable stocks in the cold season. For example, you can make caviar from green tomatoes!

Today's recipe is quite interesting, thanks to it you will get delicious caviar for the winter. If you do not have enough unripe tomatoes, then you can add ripened tomatoes. In the absence of a meat grinder, you can use a grater. As a seasoning, coriander and basil are perfect. Parsley can be used as a decoration.

Ingredients:

green tomatoes 3 kg.
Bulgarian pepper 1 kg.
carrots 1 kg.
onion 0.5 kg.
sugar 100 g
refined oil 1 tbsp.
vinegar 4 tbsp
salt one tsp
ground black pepper one tsp

Step by step preparation:

1. We wash all vegetables: tomatoes, peppers, onions and carrots. We clean the onions, remove the top layer from the carrots, cut into cubes. Remove the seeds from the pepper and cut into small pieces. Divide tomatoes as you like. Assorted vegetables are passed through a meat grinder.

2. We move the minced vegetable into the pan, add refined oil, salt and pepper. Do not rush to add water, as the vegetables will give juice. In the process of cooking, you can add boiled water little by little. Leave the mass on a minimum heat for about 90 minutes.

3. After an hour or more of cooking, add vinegar and sugar. In the meantime, you can do the sterilization of the jars, which is a mandatory step.

4. Fill the container with caviar, cover the jars with lids and cork. We wrap the blanket upside down, hold it in this position until the caviar cools down. We send for storage in the refrigerator or basement.

Video recipe: