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Roll of whole green tomatoes. A kaleidoscope of recipes: green pickled tomatoes for the winter with garlic, bell peppers and onions

Unripe tomatoes cannot boast of their own taste... But if you cook canned green tomatoes for the winter, according to proven recipes - this is a delicious and aromatic appetizer 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 cooking green tomatoes for the winter: stuffed green tomatoes, pickled green tomato recipe, green tomato salad for the winter, green tomatoes with bell pepper, recipe for canned green tomatoes with carrots.

Stuffed Green Tomatoes

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 stuffing green tomatoes(one tomato will take about 1 tbsp. l of the filling). To keep the tomatoes from falling apart, you can tie them with a thread.

We put it down 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. Seal 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 in 1 liter of water.

Green tomatoes marinated for the winter

If you still have green tomatoes 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.

Green tomato salad for the winter

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, onions - 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 parts, 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 products for the recipe to our standing vegetables - oil, vinegar, peppercorns, bay leaf.

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

Expand ready salad on 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.

Green tomatoes with bell pepper

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 if 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 pepper. 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.

Pickled green tomatoes with carrots and garlic

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 for 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 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

Bon appetit in winter!

Tomatoes are one of the most favorite homemade preparations among housewives, but delicious preserves can be done 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 - you can marinate them separately or with other vegetables, prepare salads, caviar and all kinds of snacks from them, and even stuff them. Well, lovers of unusual preserves can try to make jam from green tomatoes.

You should choose green tomatoes for workpieces based on their size, medium-sized firm tomatoes without signs of spoilage are best suited. Tomato size is only important for simplicity culinary processing but also from a safety point of view - large green tomatoes may contain compounds 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 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. Canned green tomatoes should be stored in a cool, dark place. This appetizer will serve as an excellent addition to any dish, for example, fried potatoes, baked chicken and kebabs, becoming a real delight for lovers of pickles.

We suggest starting our culinary selection of recipes for pickled green tomatoes, the taste of which is in no way inferior, and somewhere even surpasses the taste of ripe tomatoes, harvested for the winter.

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

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

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

Pickled green tomatoes with bell pepper and dill

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

Preparation:
Cut the small tomatoes in half lengthways, cut the larger tomatoes into 6-8 slices. Chop bell peppers and hot peppers, peel the garlic. Grind the peppers and garlic with a meat grinder or blender until smooth. Stir the tomatoes with the resulting mass and chopped dill. Leave on for a few minutes, and 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 the jars with lids, turn upside down, wrap with a warm blanket and cool.

Green tomatoes stuffed with carrots and garlic is an appetizer that is suitable both for a regular meal and for 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 of medium sized tomatoes,
1 medium carrot
2 heads of garlic,
80 g salt
50 g sugar
60 ml of 6% vinegar,
2 bay leaves
4-5 peas of allspice,
1.5 l of water,
horseradish leaves or roots,
currant leaves.

Preparation:
Rinse and dry the tomatoes. Mix the grated carrots with finely chopped garlic, lightly salt. Put horseradish, currant leaves and allspice at the bottom of each sterilized jar. Using a sharp knife, make triangular cuts in the tomatoes at the stalk and extract some of the pulp. Fill the resulting grooves with the garlic-carrot mixture, tamping the mass with your fingers. Put the stuffed tomatoes in jars and cover with hot marinade made from water, sugar, salt and vinegar. Sterilize the blanks, then tighten them with lids and, wrapping them with a blanket, let them cool. Opened preserves should not be stored in the refrigerator for more than two days.

Green tomatoes for the winter are a great excuse to experiment and try something new. Do you want to surprise your family and guests? Then make exotic jam from green tomatoes. Very tasty and unusual!

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

Preparation:
Cut the tomatoes into slices and place in a saucepan of boiling water. Boil for 10-15 minutes, then drain and pour hot syrup made from water and sugar. Leave on for about 2 hours and then boil again for 20-25 minutes. Let the tomatoes stand again 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 being ready, add a bag of gauze with spices to the jam and citric acid... Then discard the spices, pour the jam into sterilized jars and roll up.

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

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

Preparation:
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 hour to 1.5 hours, stirring frequently. Add vinegar 10 minutes before cooking. Spread the caviar in sterilized jars and roll up the lids.

We conclude our culinary review with a very original and very spicy appetizer of an appetizing emerald green color, in which tomatoes are combined with horseradish, chili and garlic. Such a "hot little thing" will certainly appeal to all lovers of spicy food.

Green tomatoes with horseradish for the winter

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

Preparation:
Remove stalks from tomatoes, chop and puree with a blender or meat grinder. Salt. Grate the peeled horseradish on a fine grater. Add horseradish to the tomatoes along with finely chopped chili and chopped or pressed garlic. For more spicy snacks the seeds in the pepper can be left. Mix all components thoroughly, arrange in sterilized jars and close with lids. Store the snack in the refrigerator.

Green tomatoes for the winter will always be in great demand both among those who have long been familiar with this type of preservation, and among those who are trying such preparations for the first time. Take the time to spend time pickling green tomatoes, and your efforts will undoubtedly be rewarded with excellent results and praise from loved ones. Good luck with your blanks!

Original post by Enigmatica
Thanks for the detailed recipes !!
Stuffed Green Tomatoes by Vali M.V.B
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Bitter pepper (optional)
Fill:
6 liters of water
300 gr. Sahara
200 gr. salt
500 ml 6% vinegar
Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff vegetable mixture and close. Place neatly in jars. Pour hot water over the tomatoes twice for 10 minutes. For the third time
Pour in boiling marinade, add 1 aspirin to the jar and roll up.
STUFFED TOMATOES
Ingredients for pickled green tomatoes
Green tomatoes - 2 kg
carrots - 0.5 kg
parsley - 150 g
dill - 150 g
garlic - 1 head
red hot pepper - 1-2 pcs.
Method for preparing pickled green tomatoes
Making brine: 2 liters of water, 100 g of coarse salt. Boil and cool.
Grate the carrots on a coarse grater.
Chop the parsley and dill. Finely chop the garlic or pass through a press.

Mix greens, garlic and pepper with carrots.
Cut the tomato in half, not lengthwise but across, but not completely.
Fill the tomatoes with the vegetable mixture and put them in a saucepan (enameled) and pour cold brine up to the top.
We cover with a lid, but so that we can put oppression on top.
If the tomatoes are small, they can be stacked in several rows around the pan.
Salt for 3-4 days.
Then chop, add oil and sprinkle with green onions.
Georgian green tomatoes
Ingredients for the recipe
tomatoes - one kilogram

parsley - 150 grams
dill greens - 100 grams
garlic - 50 grams
water - 3 glasses
bay leaf - one piece. per can
weak red pepper - one piece.
salt - one tablespoon
1. Puncture hard, not very large tomatoes in cold water, let the water drain.
2. Cut the garlic cloves into 4 pieces. Cut the pepper pod lengthwise and, after removing the seeds, cut into half rings.
3. Pour water into a saucepan, add it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then
Take out the greens and cool. Add salt to the broth.
4. In clean, scalded jars, place the tomatoes in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as pieces of garlic and pepper. Pour the filled jars to the top with warm brine, seal and put in a cool dry place.
5. The tomatoes will be ready in about 2 weeks.
Pickled tomatoes
OPTION 1
Take green large tomatoes
celery sprigs
garlic
Bitter pepper, red
Cooking brine -
For 1 liter of cold, not boiled, water,
70 g coarse salt
Cut the tomatoes lengthwise, not completely.
Garlic - if large, then cut the clove into several parts.
Pepper - rings.
Celery - twigs.
We put several pieces into each tomato.
Garlic, 2-3 pcs. pepper (adjust the pungency to taste).
We put in the celery, folded several times. The tomato can be wrapped with thread so that it does not creep.
Put celery sprigs on the bottom of a saucepan, barrel or jar, then tomatoes, celery again, etc. There should be celery on top.
Fill with brine and put under oppression.
3 liter jar - about 1.5 liters of brine.
The tomatoes should ferment when they stop bubbling and the brine becomes transparent, then it's done.
You can use it.
For long-term storage:
Drain the brine, boil and pour boiling water over the tomatoes. Close with lids.
Ready tomatoes are cut into pieces, you can water vegetable oil, but you can and without.
OPTION 2
Cut the green tomatoes in half, put a plate of garlic and red hot pepper in each cut.
We put in a container, shifting with herbs (parsley, dill, fennel, grape leaves, currants and cherries), add bay leaf and allspice, fill with brine and leave to salt.
Brine: for 1 liter of water - 1 tbsp. spoon with a slide of salt.
OPTION 3
Ingredients:
Green tomatoes - 2 kg,
hot pepper - 2 pcs.,
garlic - 3 - 4 heads,
onion - 1 pc.,
dill, parsley - small bunches,
bay leaf - 2 - 3 pcs.,
allspice peas - 3-4 pcs.,
water - 2 l,
salt - 4 tbsp. spoons,
granulated sugar - 1 tbsp. a spoon.
Preparation:
1. Wash tomatoes, peppers and herbs well.
2. Peel the garlic and onion.
3. Pour 2 liters of water into a saucepan, measure out the salt and sugar. sand, put bay leaf and allspice, bring to a boil. The brine is ready.
4. Make cruciform incisions on the tomatoes at the stalk.
5. At bunches of greens, cut off thick stems and set aside, finely chop the greens.
6. Pass the garlic cloves through a garlic press, mix with herbs.
7. Cut one hot pepper in half, peel the seeds and chop finely, add to the herbs with garlic. It turned out to be an excellent filling for tomatoes. We stuff tomatoes with it.
8. Now put the tomatoes in a 3 - liter jar tightly, sprinkle them with sprigs of herbs (those thick stems that were cut off!), Put onions and garlic cloves, hot peppers.
9. Fill the contents of the jar with brine, tie the jar with gauze and let it stand for 2 - 3 days at room temperature, then send it to the refrigerator.
OPTION 4
Spicy and aromatic
2 kg of green tomatoes,
0.5 kg of carrots,
150 gr parsley
150 grams of dill,
1 head of garlic,
red hot pepper-1-2
For brine:
2 liters of water
100 grams of coarse salt. Boil, cool.
Snack recipe:
Three carrots on a coarse grater.
Finely chop the parsley and dill.
Finely chop the garlic.
Finely chop the red pepper too.
Mix greens, garlic and peppers with carrots - the filling for green tomatoes is ready.
Cut the tomato in half, not lengthwise, but across, but not completely. Cut large tomatoes several times so that they are better saturated with brine.
We fill the tomatoes with a vegetable mixture, put them in enamel pot and fill with cold brine to the top.
We cover with a plate or a lid, put oppression on top.
If the filling remains, place it between the tomatoes.
Salt for 3-4 days and you can already eat. If you want to roll it up for the winter, you need to lay it out immediately on the banks and fill it with hot brine. Add 1 teaspoon of vinegar essence to each liter jar. Sterilize. Roll up.
Before serving, pour the prepared tomatoes with olive oil and sprinkle with green onions.
Pickled green tomatoes
Ingredients for the recipe
green tomatoes - one kilogram
celery greens - 200 grams
parsley - 150 grams
dill greens - 100 grams
garlic - 50 grams
water - 3 glasses
chilli pepper weakly hot - one piece.
salt - one tablespoon
Recipe preparation method
1. Rinse hard, not very large tomatoes in cold water, let the water drain.
2. Pour water into a saucepan, bring it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then take out the greens and cool. Add salt to the broth.
3. Cut the garlic cloves into four parts. Cut the pepper pod lengthwise and, after removing the seeds, cut into half rings.
4. In clean, scalded jars, put tomatoes in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as pieces of garlic and pepper, put one bay leaf in each.
5. Pour the filled jars to the top with warm brine, seal them and put them in a dry, cool room.
6. The tomatoes will be ready in about 2 weeks.
Tomatoes stuffed with carrots and garlic
Take green tomatoes, almost white ripeness ...
Cut them, but not completely ...
In the middle of the tomato we insert several sprigs of parsley, a plate (block) of raw carrots and a clove of garlic ... And so with all the tomatoes ..
Then we fill a 3-liter jar to the brim with green tomatoes and pour boiling water for 45 minutes ...
Drain the first water after a while and fill it with the second with boiling water ... Before the second filling, add 1 tbsp. l. salt, 7 tbsp. l. sugar and 7 tbsp. l. 9% vinegar ... that's all ...
Tomatoes turn out to be sweet ... Those who want not very sweet tomatoes, the proportions of salt and sugar can be revised. This is not for everybody ...
Green tomatoes "lick your fingers"
For 3 kg. tomato
200 gr. greens: parsley, dill, cherry leaves
(or currants)
100 g onions(I go to every jar
cut the onion half by half)
1 head of garlic
Fill:
3 liters of water
9 tbsp. tablespoons of sugar
2 tbsp. tablespoons of salt
2-3 pieces of bay leaves
5 allspice peas
1 cup 9% vinegar
Vegetable oil (taken from the calculation
1 tbsp. spoon per liter jar)
The same tomatoes can be cooked with another
filling (for a 3-liter jar):
1.5 liters of water
1 tbsp. spoonful of sugar
1 tbsp. spoon of salt
1 tablespoon vinegar
1 tbsp. a spoonful of vegetable oil
First put herbs, garlic, vegetable oil in a jar. Then tomatoes, and onion on top. Add vinegar to the finished filling and pour the tomatoes with hot marinade. Sterilize for 15 minutes.
Green tomatoes stuffed with garlic
Fill (for three liter cans):
1 liter of water
1 cup granulated sugar
1 tbsp. spoon with a slide of salt
0.5 cups 9% vinegar
Horseradish, dill, parsley
Make several cuts in the tomato. Insert thinly chopped garlic into these cuts. I cut all the tomatoes in half, and the large ones into four parts. Place green tomatoes in jars, cover with hot brine. Sterilize for 10-15 minutes from the moment the water boils. Turn the sealed jars with the lid down, cover with a thick cloth (preferably a blanket) and leave to cool.
My husband is delighted with the Green Tomatoes stuffed with garlic. Men gave them the first place in terms of taste among canned tomatoes.
Another option:
For 5 liters of water, 1 tbsp salt, 2 tbsp sugar, 1 tbsp vinegar, 300g garlic, 5pcs pepper, lavrushka, black peppercorns, dill, parsley. Tomatoes - a bucket with a mountain. Chop the pepper, garlic in a meat grinder. Cut greens. Mix all this, cut the tomatoes crosswise on the side where there is no tail and stuff with the filling. Put the tomatoes in jars, add lavrushka and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.
Green tomatoes "drunk"
Filling (for 7 - 700 g jars):
1.5 liters of water
4 tbsp. tablespoons of sugar
2-3 tablespoons of salt
3 bay leaves
2 cloves of garlic
10 peas of allspice black pepper
5 pieces. carnation
2 tbsp. spoons of vodka
2 tbsp. spoons of 9% vinegar
Pinch of bitter red pepper
Pour the prepared marinade over the tomatoes, sterilize for 15-20 minutes and roll up. Jars keep well even at room temperature.
Green tomatoes "delicious"
Fill:
1 liter of water
4 tbsp. tablespoons of sugar
3 teaspoons of salt
100 g 6% vinegar
Sweet bell pepper
Put tomatoes and pieces of bell pepper in jars, pour boiling water twice, on the third with boiling brine and roll up. The tomatoes are delicious.
I covered such tomatoes in tomato juice but no vinegar added. I made juice from tomatoes, added salt, prescription sugar and cinnamon on the tip of a knife to it, boiled for 5 minutes. Then she poured the tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) to a liter jar and immediately rolled up the lid.
Green tomatoes with miracle gelatin
Fill:
For 1 liter of water
3 tbsp. tablespoons of salt
3 tbsp. tablespoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cups 6% vinegar
Soak gelatin in warm water for 40 minutes. Make the fill, boil, add gelatin and vinegar to it, boil the fill again. Pour the filling over the tomatoes and sterilize for 5-10 minutes.
I have never tried green tomatoes with gelatin, but I heard good responses. Therefore, I closed two portions: from green and brown tomatoes.
P.S. No wonder these tomatoes were called "Miracle". They turned out to be very tasty and my friends are delighted with them.
Green tomatoes with cabbage
Fill:
2.5 liters of water
100 g salt
200 gr. Sahara
125 gr. 9% vinegar
Spices:
Dill
Parsley
Bell pepper
Coarsely chop green tomatoes and cabbage and put in a jar with spices. Pour boiling water for the first time, let stand for 20 minutes, the second time with ready-made pouring. Add 1 aspirin tablet per liter jar and roll up.
This is my co-worker's recipe, very delicious tomatoes.
According to this recipe, I closed two types of tomatoes: with pouring and in tomato juice. Salt, sugar and a little cinnamon were added to the cooked tomato. Boiled for 5 minutes. I poured the tomatoes in a jar with boiled juice, sterilized them for 15-20 minutes and rolled them up. I liked green tomatoes in tomato and with cabbage more (I generally love tomato sauce).
Green tomatoes with apples in pink brine
Fill:
1.5 liters of water
1 tbsp. spoon of salt
5 tbsp. tablespoons of sugar
70 gr. 6% vinegar
Allspice peas
Parsley
Apples
Beet
Put tomatoes, a few apple slices and 2 small circles of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not put more than 2 pieces of beets, otherwise the brine will taste astringent. Pour boiling water over for 20 minutes. Then fill it with this water, boil it. Pour the tomatoes with hot brine and roll up the lid. I did it a little differently: so that the beets did not lose their color, I added them to the filling, boiled for 5 minutes with vinegar, and then poured them into jars. A friend at work treated me to such delicious tomatoes.
The same tomatoes can be made without beets, they are also very tasty.
Salted green tomatoes in barrels (pickling tomatoes)
For 8 liters of boiled and chilled water
400-500 gr. salt
Spices:
10 kg. green tomatoes
200 gr. Sahara
200 gr. dill
10-15 gr. hot pepper (optional)
100-120 gr. black currant or cherry leaves
You can salt green, ripe and brown tomatoes, but always separately. I give a recipe: how to salt green tomatoes. Green tomatoes salted in the usual way in finished form get pretty tough. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Put the washed fruits tightly in a prepared container (barrel or aluminum dish) together with the spices that are placed on the bottom of the barrel, in
Middle and top and sprinkle with sugar. When placing the tomatoes, shake the dishes slightly and, after filling, fill with the prepared brine. The more ripe and larger the fruits, the stronger the brine becomes. Close the filled dishes with tomatoes with a tight lid or put a wooden circle with oppression on top. Store in a cool place. After 40-50 days, the pickled tomatoes will be ready to eat.
Green tomatoes with sugar in tomato (sweet tomatoes)
10 kg. tomato
200 gr. black currant leaves
10 gr. allspice
5 gr. cinnamon
4 kg. ripe tomatoes for tomato (or tomato paste)
3 kg. Sahara
Salt - to taste (at least 3 tablespoons)
Here is an unusual way of pickling tomatoes: instead of salt, you need to take sugar. Take green (or brown) tomatoes, sort and put in a barrel, in this way: currant leaves, allspice, cinnamon, tomatoes on top of them and sprinkle with sugar. Thus, do the styling without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and cover tomato paste(from ripe tomatoes) with sugar. Put oppression on top. For this method of salting, green tomatoes can be blanched in boiling water for one to two minutes. This recipe can be used to make canned tomatoes in banks.
Green tomatoes (fresh)
Choose thick-skinned tomatoes. Chop slightly coarser than salad. Fold in 0.5 and 0.7 liter jars. Fill in cold water and set to sterilize for 10-15 minutes. Roll up.
These tomatoes are good for making salad in winter. You open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onions, garlic, herbs to them - a fresh tomato salad is ready.
Green tomatoes with grapes
Fill:
1.5 liters of water
3 tbsp. tablespoons of salt
4 tbsp. tablespoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas
Wash the tomatoes and place in a jar, shifting onions and spices. Place a bunch of grapes on top. Fill with brine, add vinegar essence... Sterilize the jar (3 liter) for 15 minutes.
Green tomato salad
3 kg green tomatoes
1 kg of bell pepper
1 kg of carrots
1 kg of onion
Bitter pepper to taste
Brine:
350 gr. sunflower oil
100 g salt
300 gr. Sahara
100 ml 9% vinegar
Cut vegetables, put in a non-oxidizing dish, mix with salt, sugar, vinegar and oil. Let stand for a few hours (6-8) until they let the juice flow. Then boil for 30 minutes. Arrange the salad in jars, add 1 aspirin tablet per liter jar and roll up. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.
Green tomato caviar
3 kg. green tomatoes
1 kg. carrots
1 kg. onions
5-6 pcs. bell pepper
You can add hot pepper to taste
Fill:
1 cup of sugar
3 tbsp. tablespoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Twist all vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless bowl for 5-6 hours. Then boil for 30-40 minutes, spread the caviar in jars, add vinegar and roll up.
Green stuffed tomatoes
5 kg. tomato
1 kg. onions
1 kg. bell pepper
200 gr. garlic
3-4 pods of hot pepper
Dill, parsley
Fill:
For 1 liter of water
20 gr. salt
Spices to taste
Cut the top of the tomatoes in half so that the core can be removed. Fill the resulting hole with finely chopped or twisted through a meat grinder vegetable mixture. Sterilize: liter jars 15-20 minutes, 3 liter jars - 25-30 minutes and roll up the lid.
Stuffed Green Tomatoes - 2
For the filling (for 5 three-liter cans):
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Bitter pepper (optional)
Fill:
6 liters of water
300 gr. Sahara
200 gr. salt
500 ml 6% vinegar
Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with the vegetable mixture and cover. Place neatly in jars. Pour hot water over the tomatoes twice for 10 minutes. For the third time, fill with boiling marinade, add 1 aspirin to the jar and roll up.
You can do it this way. Stuff the tomatoes in the same way, put in a saucepan, cover with brine and put oppression on top. Within a few days, the stuffed tomatoes will be ready to eat.
Green tomato lecho
3 kg. green tomatoes
1 kg. onions
1.5 kg. carrots
1 kg. bell pepper
1 liter hot tomato sauce
0.5 liters of sunflower unrefined oil
Salt to taste
Grate the carrots on a coarse grater. Cut the tomatoes and peppers into large slices, the onion in half rings. Put vegetables in a bowl with heated oil, add tomato sauce and, stirring, cook for 1.5 hours. Add salt and cook for another 10 minutes. The lecho is ready. Put the lecho hot in sterilized jars and roll up.
Tips and recipes from Nadezhda
Salted green tomatoes for the winter.
Our most popular and traditional green tomatoes are salted. Very tasty! They are sold at the bazaar in large wooden barrels all year round.
Green unripe tomatoes, preferably large, fleshy.
Celery twigs
Garlic
Red hot pepper
Brine
For 1 liter of cold water (from the tap)
70 g salt (coarse)
Cut the tomatoes in half lengthwise, but not completely. If the garlic is large, then cut each clove into several slices. Pepper mode into rings (I do this with scissors, it's very convenient). Celery twigs.
In each tomato we put several plates of garlic, 2-3 rings of pepper (it depends on how much you like spicy, or there are kids in the house) .There we shove a celery sprig, mercilessly folded several times and fix all this beauty with ordinary bobbin threads, having wrapped the tomato several times in different directions (If it is neat, then you can do it without threads). Bazar aesthetes stuff the red pepper in such a way that it looks out of the tomato with a red tongue (teasing). -Like an emoticon.
At the bottom of the pan, or jar (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, on the sides we shove more pepper (for amateurs), then celery again, etc. The top layer of celery.
Dilute salt in water and pour tomatoes. Put under oppression. A 3 liter jar takes about 1.5 liters of brine.
When the tomatoes are overplayed, they stop bubbling, the brine becomes transparent - that's it, the pickle is ready. If you use it right away, then you don't need to do anything else. And if you want to save, then drain the brine, boil and immediately pour the tomatoes. You can close it with a plastic lid or an iron one, roll it up. You need to do this immediately, after pouring it with boiling brine. It can be stored for a very long time, even 2 years.
The finished tomato is cut into pieces and poured with vegetable oil. You can and without oil, as you like.
Bon Appetit!
"Winter" salad
In this recipe, pickled green tomatoes.
5 kg green tomatoes
0.5 kg onion
1 kg red bell pepper
300 g celery
200 g parsley
2 pods of hot pepper
100 g garlic
250 ml sunflower oil
250 ml vinegar
salt
Cut everything to taste, season with salt, add oil and vinegar and leave in the refrigerator for a day.
Divide into jars and sterilize for 15 minutes.

Recipes for the winter from green tomatoes

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

Pickled green tomatoes

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

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

Pickled green tomatoes

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

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

Brine:

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

The brine is designed for 4 three-liter jars.

Let's start cooking:

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

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

Step 2. Put in each bottle on the bottom:

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

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

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

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

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

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

Your pickled green tomatoes are ready!

Green tomatoes with vegetable filling for the winter

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

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

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

Green tomatoes with vegetable filling

For cooking you will need:

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

For filling:

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

Brine:

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

Calculation for 3 cans of 3 liters

Let's start cooking:

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

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

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

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

a) Cut the Bulgarian pepper into strips.

b) Trim the horseradish root with plates.

c) Just pick dill and parsley in small twigs.

d) Peel and cut the garlic into slices.

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

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

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

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

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

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

The tomatoes are ready! Bon Appetit!

Green tomatoes in vegetable fill for the winter

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

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

Tomatoes (tomatoes) in vegetable filling

For cooking you will need:

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

Brine:

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

The recipe is designed for 4 three liter cans.

Let's start cooking:

Step 1. First, prepare the vegetables:

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

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

c) Peel the garlic cloves.

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

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

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

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

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

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

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

Bon Appetit!

Spicy tomatoes with plums for the winter

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

Today we will share with you this unusual recipe.

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

Pickled tomatoes with plums for the winter

For cooking you will need:

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

Brine:

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

Let's start cooking:

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

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

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

Step 4. Pour a teaspoon of coriander, a teaspoon of rosemary, a teaspoon of Provencal herbs, half a teaspoon of nutmeg into each bottle.

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

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

Enjoy your meal!

Spicy green "Ogonyok" tomatoes for the winter

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

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

Green tomatoes with peppers for the winter

For cooking you will need:

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

Let's start cooking:

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

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

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

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

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

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

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

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

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

Enjoy your meal!

Pickled green tomatoes with apple and cinnamon for the winter

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

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

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

Green tomatoes with apples

For cooking you will need:

The ingredients are designed for a three-liter jar.

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

Let's start cooking:

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

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

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

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

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

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

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

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

Your tomatoes are ready, enjoy the unusual taste!

Bon Appetit!

Excellent( 2 ) Badly( 0 )

With the arrival of winter, pickles appear on the table both on everyday life and on festive occasions. And when the season of conservation comes, you want to please your loved ones with something new. Green tomatoes for the winter - original and very tasty way use unsuitable for food in fresh unripe fruits of tomatoes.

To prepare a delicious canned snack, you need:

3 kg of tomatoes;
200 g of greens;
head of garlic;
100 g onions;
30 g salt;
3 shots of sugar;
3 bay leaves;
3 liters of water;
200 ml of vinegar;
15 ml of sunflower oil per 1 liter of water.

The preparation scheme is simple:

Greens, garlic and sunflower oil are placed at the bottom of the sterilized container.
Next, the fruits of the tomato are laid and covered with onion rings.
The water in which the salt, sugar and bay leaves are placed is brought to a boil.
Tomatoes are poured with boiled marinade.
Vinegar is added to the container, after which the snack is sterilized for 20 minutes and sealed.

Barrel recipe

Salting, which complements a variety of dishes, can also be fermented in a barrel.

Required:

50 kg of tomatoes;
1.5 kg of fresh dill;
250 g of tarragon and parsley;
150 g garlic;
2 times less hot chilli pepper;
0.5 kg of black currant leaves;
water;
salt.

Stages of creation:

A barrel is prepared, at the bottom of which a third of the greens, garlic, pepper and leaves are placed.
Next, the container is half filled with sorted and washed tomatoes.
Then a third of the accompanying ingredients are again laid out, on which the last tomatoes are poured.
From above, unripe fruits are covered with the rest of greenery, garlic, pepper and leaves.
Prepared products are filled with saline solution at the rate of 80 g per 1 liter of water.
The barrel is closed with a lid, and after 45 days you can start tasting the tomatoes.

How to ferment in a bucket?

Pickled tomatoes cooked in a plastic bucket are a great snack.

It is prepared from:

2 Kg green tomatoes;
heads of garlic;
2 currant leaves;
piles of salt;
horseradish leaf;
dill umbrella;
20 ml vinegar;
15 g sugar.

It is preferable to choose small fruits of approximately the same size. This is not only a tribute to the aesthetics of the dish, but also a guarantee that all tomatoes will be fermented the same way.

The process takes the following steps:

A cruciform incision is made at the stalks of the tomato.
Leaves, garlic and dill are laid in a bucket, and then vegetables are tightly packed.
At the end, sugar and salt are poured, water and vinegar are poured.
The tomatoes will be ready after 7 days.

Georgian green tomatoes

When summer comes to an end, and a lot of green tomatoes remain in the beds, this recipe is worth trying.

For cooking you need:

3 pieces of bell pepper;
2 pieces of hot pepper;
5 kg of tomatoes;
3 heads of garlic;
5 ml vinegar;
5 g sugar;
30 g salt;
1 liter of water;
a bunch of celery, dill, cilantro and basil.

Cooking method:

At the stalks of tomatoes, incisions are made, after which the clean fruits are poured with boiling water.
While the tomatoes are soaking, the peeled garlic and pepper, as well as the washed greens, are chopped with a blender.
After 20 minutes, the fruits are filled with a green mixture and tightly packed into jars.
The containers are filled with boiling marinade of water, sugar, salt and vinegar and then sterilized in a large saucepan.
After 25 minutes, the cans are sealed.

Tomatoes stuffed with garlic for the winter

Stuffed green tomatoes are an excellent snack.

To prepare pickles, you will need:

tomatoes - 2 kg;
garlic - one clove on a tomato;
water - 1 l;
salt - 15 g;
sugar - the same amount;
vinegar - 1.5 shots;
bay leaf - 1 pc .;
dill in grains - 5 g.

The cooking process consists of the following steps:

In tomatoes, cuts are made, which are stuffed with cloves of garlic.
Stuffed fruits are placed in sterilized jars, which are poured with boiling marinade.
The containers are sealed with sterile lids.

Express cooking method

Unripe pickled tomatoes will perfectly complement any side dish.

Used in cooking:

tomatoes - 1 kg;
garlic - 1 - 2 cloves;
water - 1 l;
salt - 15 g;
sugar - twice as much;
vinegar - 15 ml;
sunflower oil - the same amount;
parsley, a mixture of peppers.

To serve potatoes with a gorgeous appetizer, follow these steps:

Tomatoes are cut into slices, which are folded into a saucepan, sprinkled with sugar, salt, chopped parsley, crushed garlic and poured with oil and vinegar.
The contents are mixed and, after dissolution, are transferred to the cold.
After 2 days, the tomatoes are ready to eat.

Sharp winter harvesting

Spicy green tomatoes in Korean can be an excellent side dish for meat or fish, as well as be eaten on their own.

Ingredients:

1 kg tomato;
15 g salt;
1 carrot;
1 sweet pepper;
chili peppers;
5 g coriander;
a clove of garlic;
45 g sugar;
30 ml each wine vinegar and vegetable oil;
a stack of sesame oil.

Cooking method:

Tomatoes are cut into thin slices, which are sprinkled with salt.
After 20 minutes, the released juice is drained.
Straws are prepared from pepper, shavings are made from carrots, and garlic is crushed.
All vegetables are mixed, sprinkled with sugar and poured with vinegar.
In a frying pan with sesame and vegetable oil, coriander and chili peppers cut into rings are fried.
The mixture is poured over the vegetables.
Everything is mixed and laid out in sterile containers, which are twisted and placed in the cold.

Green tomato salad for the winter

Thanks to the excellent combination of green tomatoes with other vegetables, they are often closed in the form of salads.

To enjoy the taste of sweet and sour preservation in winter, you will need:

750 g carrots;
the same amount of onions;
3 bell peppers;
a pile of salt;
3 shots of vegetable oil;
3 shots of sugar;
3 shots of vinegar.

Cooking method:

A large container is taken into which the sliced tomatoes are folded.
The onion is cut into half rings, which are immediately sent there.
The pepper is freed from seeds and cut into strips, and the carrots are grated. After that, the vegetables are laid out with the tomatoes.
The prepared ingredients are sprinkled with salt and infused for about 4 hours.
After the allotted time, the marinade is poured into a saucepan, where sugar is poured, vinegar and oil are poured.
Chopped vegetables are sent to the liquid brought to a boil.
When the salad is stewed for 30 minutes, it is laid out in sterile jars, which are rolled up and sent to a dark place.
Preparing tomatoes. To make hard fruits softer, incisions should be made near the stalks.
Canning sterilization. For long-term storage, it is recommended to use sterilized jars. The sterilization process destroys germs that can ferment and break off the lids.

So, if the tomato harvest has exceeded expectations, then you should definitely make original preparations for the winter from green fruits. They can be both an appetizer and a side dish, and can be part of savory salads.

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