Delicious preparations of green tomatoes. Green tomatoes: the best recipes

Greetings, my dear hostesses! I think that you have already preserved the red tomatoes collected from the garden. And winter with its severe frosts doesn’t seem so terrible anymore 🙂 But it’s not the time to relax yet - you probably still have green tomatoes. They can also be preserved, and in winter open a jar and enjoy yummy. Today I will share delicious recipes on how to pickle green tomatoes.

It turns out that green tomato seeds are incredibly useful. They contain acetylsalicylic acid - a substance that effectively copes with the inflammatory process. And it also has an analgesic effect. If you get a headache, just eat a pickled tomato.

To prepare such a snack you will need:

3 kg of fruits;
a head of garlic;
a bunch of parsley;
3 umbrellas of dill;
12-15 black peppercorns;
1.5 teaspoons of 70% vinegar essence;
6 pcs. lavrushki;
3 art. spoons of granulated sugar;
liter of water;
2 tbsp. spoons of salt.

We wash the tomatoes and cut them crosswise (just don’t cut them all the way, otherwise everything will fall apart). Garlic cloves are peeled and cut into thin slices. We wash the greens and finely chop. Stuff the tomatoes with garlic and herbs.

We will marinate in liter jars (you will need 3 pieces). We spread in each jar an umbrella of dill, 2 parsley and 4-5 peppercorns. We send there stuffed tomatoes and put it all in boiling water. We cover the dishes with metal lids and leave for 20 minutes. After that, drain the liquid, boil it and pour it over the tomatoes again.

After a quarter of an hour, pour water into the pan again. Salt the liquid and add sugar. Bring the composition to a boil, then immediately pour boiling water into the jars. Then add 0.5 tsp of essence to each of them. We cork the workpiece with a seaming key. We turn the jars over and cover with a warm blanket. After 12 hours, we move the conservation to the closet.

For the winter in jars without sterilization

“Golden apples” are marinated (this is how “pomo d’oro” literally translates from Italian) is very simple. For this recipe you will need:

2 kilos of green tomatoes;
4 tbsp. spoons of granulated sugar;
liter of water;
2 pcs. bell pepper;
3 teaspoons of salt;
100 ml of 9% table vinegar;
2 pieces of carefully washed cans.

Wash unripe tomatoes. If they are large, you can cut them in half. Leave the small ones whole. We clean the sweet pepper from the stalks and seeds, wash and cut each fruit into 4 parts. Fill 2 jars with blanks.

Boil water, pour over vegetables and leave for 15 minutes. Then drain the liquid, boil it and pour it over the vegetables again. After 15 minutes, pour the water into the pan. Add the right amount of salt with sugar and vinegar per liter of water. Then bring the solution to a boil. Then we pour tomatoes and peppers with marinade, cover the jars with metal lids and cork everything with a seaming key. And then we turn the container over, warm it with a blanket and leave it to cool.

I found a simple recipe for pickling green tomatoes. The author claims that they are obtained as barrel store ones. Watch this video recipe.

How to Pickle Spicy Tomatoes with Peppers

If you need to cheer up, be sure to prepare this blank and taste it. This is not a joke at all: unripe tomatoes contain tryptophan, a substance that produces the production of serotonin. And this hormone normalizes the emotional state 🙂

You will need:

5 kg of green tomatoes;
on a large bunch of greens (dill + celery + parsley);
2-3 pcs. hot pepper;
4 heads of garlic;
a glass of 9% table vinegar;
half a glass of sugar;
water;
a glass of salt.

First of all, we prepare the filling. We wash the greens, dry and chop with a knife. Pass the peeled garlic through a press. Cut the washed hot pepper into thin slices. After we mix the garlic gruel with herbs and chili.

Boil water and pour over tomatoes. From above we cover the jars with metal lids and leave for a third of an hour. Then pour the liquid into a saucepan. Add sugar with salt and vinegar here - bring the solution to a boil. Pour boiling water over the tomatoes and seal the jars. Turn the container upside down and cover the top with a blanket. And then we move the workpiece to the cellar.

Stuffed with carrots

Eating pickled unripe tomatoes will not make you gain weight. They have a low calorie content - only 20 kcal. It contains 3.92 g of carbohydrates and 1.07 g of proteins.

The recipe for this dish is:

2 kilos of unripe tomatoes;
a bunch of greens (parsley + dill);
600 g sweet bell pepper;
300 g carrots;
150 g of garlic;
1500 ml of water;
3.5 st. spoons of salt.

Pay special attention to the carrots used - they should be juicy and sweet. We clean it, and then rub it on a fine grater or puree it in a blender. Grind the garlic peeled from the husk in a blender into gruel. We remove the stalks and seeds from sweet peppers, wash the fruits and puree (drain the resulting liquid). We chop the washed greens with a knife.

Mix pepper with carrots, garlic and herbs. We enrich this composition with 0.5 tbsp. a spoonful of salt and mix the ingredients. Wash the tomatoes and cut. Next, gently scrape with a teaspoon. a small amount of pulp from each tomato and stuff the fruit with stuffing. After we shift the tomatoes into a saucepan or stewpan.

Let's start preparing the marinade. dissolve in a little warm water unboiled remaining salt and pour tomatoes with this liquid. We cover the vegetables with a plate on top and put oppression. Tomatoes should be completely covered with brine. Such vegetables should be marinated for a week at room temperature. Next, send them to the cold - in the refrigerator or in the cellar. You can store them until spring, if you do not gobble up earlier 🙂

Anyone who has once tasted such a dish will not forget its spicy taste. This recipe is based on the Soviet GOST. For one 3-liter jar you will need:

2 kg of green tomatoes;
chilli;
12 black peppercorns;
100 g of granulated sugar + salt;
6 peas of allspice;
2 pcs. lavrushki;
1 teaspoon of 70% vinegar essence;
2 liters of water.

Sterilize the bottle. At the bottom of the container, place pepper (black + allspice), parsley and chili. Rinse the tomatoes well and fill the jar with them.

Bring water to a boil and pour over vegetables. After that, cover the bottle with a metal lid and leave for 5 minutes. Next, drain the liquid into a saucepan, add sugar and salt to it - bring the marinade to a boil. Pour boiling water into the jar, add the essence and seal the jar with a metal lid. Turn the bowl upside down and wrap it with a blanket. After a day, move the workpiece to the closet.

Fast food option

Unripe tomatoes are rich in oxalic, citric and malic acids. And, as you know, these substances speed up metabolism and stimulate the brain. So, eat such tomatoes and become an erudite 🙂

appetizer recipe fast food is:

a kilo of green fruits;
2 garlic cloves;
1 teaspoon of a mixture of peppers;
2 tbsp. spoons of granulated sugar;
1 st. a spoonful of salt;
a couple of sprigs of parsley;
1 st. a spoonful of vegetable oil;
1 st. spoon of 9% table vinegar.

We wash the tomatoes and cut them into slices. Mix the mixture of peppers, mashed peeled garlic and finely chopped greens. We salt this mass, sugar it and enrich it with vinegar. Next, add the oil here and mix everything again.

We send the tomatoes to the pan, shifting them with a spicy mass. We cover the dish with a lid, send it to the refrigerator for 2 days. And then we take a sample. I'm sure you will definitely like it.

Easy Vinegar Recipe

To stock up on such a healthy yummy for the winter, use this recipe. Prepare 4 half-liter jars in advance,.

Prepare:

50 pcs. green tomatoes (choose small ones);
4 umbrellas of dill;
8 pcs. currant leaves;
8 pcs. cherry leaves;
16 black peppercorns;
1 PC. hot pepper;
8 pcs. garlic cloves;
liter of water;
4 tbsp. spoons of granulated sugar;
2 tbsp. spoons of salt;
2 teaspoons of 9% table vinegar.

At the bottom of each jar we lay out a dill umbrella, 2 garlic cloves and 4 cherry and currant leaves. Also add 4 peppercorns and ¼ of chili to each jar.

Rinse the tomatoes and prick each fruit at the stem with a wooden stick or a thin knife. Divide the tomatoes evenly among the jars.

Pour water into a saucepan and put it on the stove. As it heats up, add salt and sugar and mix everything well (the crystals should dissolve). Bring the brine to a boil and pour over the vegetables. We cover the top of the jar with metal lids.

When the marinade has cooled, pour it into a saucepan and put it on fire. Pour boiling water over the tomatoes again and wait until the brine cools down. Next, pour the liquid into the pan, put on fire and wait for it to boil. Pour boiling water into jars and add 0.5 teaspoon of vinegar to each of them. We cork the workpiece, turn the container over and wrap it with a blanket. As the preservation cools down, send it to the pantry.

Preparation "Lick your fingers"

To prepare a delicious snack, you will need:

1.5 kilos of unripe tomatoes;
300 g of sweet pepper;
10 garlic cloves;
100 ml of vegetable oil;
80 ml of 9% vinegar;
3 pcs. onion;
1 st. a spoonful of salt;
some coriander seeds;
a small bunch of parsley.

Wash the tomatoes and cut into slices. We add them, mix and send them to the refrigerator for a couple of hours. During this time, liquid will collect in a bowl of vegetables - it must be drained.

Peeled, washed onion, cut into thin half rings. Fry it in oil until golden brown. Add coriander to this. We remove the stalks and seeds from the sweet pepper, and cut the fruits themselves into thin strips. We send the pepper to the pan to the onion and fry for another 5 minutes with the lid closed.

We shift the onion with pepper to the tomatoes. We wash the greens and chop it with a knife. Grind the peeled garlic with a press. Then we send the greens with garlic to the other ingredients of the snack.

We bring the vinegar to a boil, reduce the heat and boil it for 3 minutes. After that, cool the vinegar to room temperature and pour it over the vegetables. Mix everything thoroughly and set the workpiece in the cold.

According to this recipe, tomatoes with vegetables should be marinated for 2-3 days. At the same time, the ingredients should be mixed once a day. The finished snack can be transferred to jars, covered with nylon lids and stored in the cold.

green tomato salad

Be sure to try the salad prepared according to this recipe:

300 g of unripe tomatoes;
1 bell pepper;
3 garlic cloves;
2 teaspoons of sugar;
1 st. a spoonful of 9% vinegar;
half a bunch of greens (parsley + dill);
1 teaspoon of salt.

Wash the tomatoes, cut them into large pieces. We remove the stalk and seeds from the pepper, wash it and cut it with a knife into medium-sized strips. Combine peppers with tomatoes.

Grind the peeled garlic in a blender into a pulp. After we send it to other vegetables. We wash the greens, dry it and cut it finely with a knife, after which we send it to other ingredients. Mix all salad ingredients.

After a day, the salad can be safely served on the table. When serving, I advise you to flavor it olive oil. You can also decorate the top with parsley leaves.

Tomatoes can be harvested both ripe and green. If you had to harvest tomatoes ahead of time this year, stock green tomatoes for the winter: a simple recipe in a jar will help you to cope with this task.

We will reveal to you secrets of rolling green instant fruits. Firstly, you do not have to wait until they ripen, and secondly, the tomatoes are pickled whole, without sterilization. Of course, the jars themselves will have to be washed well and sterilized over boiling water. This will save your workpieces from "explosive consequences", in other words, the banks will not swell or crack.

For the first pickling method 6 kg tomato prepare:

8 bulbs;
2 heads of garlic;
bunch of parsley;
8 tablespoons of sugar;
4 tablespoons of salt;
6 inflorescences of cloves;
4 tablespoons of 9% vinegar;
6 bay leaves;
12-14 pcs. black pepper;
10 fragrant peas.

Tomato preparation: step-by-step instruction

Parsley is washed and finely chopped. Garlic is cleaned.
Clean tomatoes cut lengthwise.
Parsley and one garlic are placed in the resulting pocket.
tomatoes put in jars and cover with onion rings.
Fill jars with boiling water and leave for 20 minutes.
Drain the water from the jars into the pan and add spices, boil 15 minutes and pour the tomatoes with ordinary boiling water again.
Remove marinade from heat and add vinegar.
Boiling water is removed from the jars and marinade is added there, rolled up with lids.
Turn over and cover jars.

Armenian pickled green tomatoes

We continue to harvest green tomatoes with garlic for the winter: recipes with photos lick your fingers will help hostesses quickly make savory snack from available products. You can slightly modify the previous recipe and cook Armenian green tomatoes. This appetizer is quite spicy, fragrant and looks very nice on the table.

You should prepare:

green tomatoes;
one bunch of parsley and celery;
a glass of peeled garlic;
2 pods strictly pepper;
salt, sugar, vinegar.

Step by step cooking green tomato Armenian appetizers

Grind greens, pepper and garlic in a meat grinder or with a blender.
Rinse and dry medium-sized tomatoes, make cuts across the fruit, as if cutting a tomato cap.
Stuff each tomato chopped mixture of herbs, pepper and garlic.
Put the tomatoes in clean sterile jars and prepare the marinade: for 1 liter of water, 50 grams of salt, 25 grams of sugar and 100 milliliters of vinegar.
Marinade is prepared like this: heat water, add sugar, salt, and after boiling vinegar.
Pour the marinade into jars, cover with lids and place in a saucepan of warm water, covering the jars by two-thirds.
Turn on the fire, bring the water to a boil and sterilize blanks for 10 minutes.
Let the jars cool slightly after sterilization and preserve hot.

Green tomatoes with garlic and greens without seaming: you will lick your fingers

Pickled tomatoes are a favorite snack of many gourmets that does not require much effort and expense.

Today, for pickling tomatoes, it is not necessary to look for a tub, pot or bucket. We invite you to repeat most delicious recipe pickled tomatoes in a jar, under a capron cover.

For 4 kilograms of green tomatoes, prepare:

dried or fresh dill;
horseradish leaves;
two heads of garlic;
20 black peppercorns;
16 fragrant peas;
12 carnation inflorescences;
2 pods of hot pepper;
6 bay leaves;
4 tablespoons of salt;
4 tablespoons of sugar.

Put all the ingredients in three-liter jar , add spices, sugar, salt and pour water. Cover with a nylon lid and put in the refrigerator or basement. it classic recipe pickling tomatoes, if you like more spicy snacks- we will tell you how to salt green tomatoes with garlic and herbs without seaming in Georgian.

Georgian Spicy Tomatoes

Prepare one kilogram of tomato 200 grams of various greens(parsley, celery, dill, green basil) as well as 50 grams of garlic, 3 dessert spoons of salt, hot red pepper.

If in the previous recipe we made whole salted tomatoes, then this time we need slightly cut the fruits across and stuff them with a mixture of chopped herbs, chopped garlic and salt. We put the tomatoes in a jar and add red pepper, put in the refrigerator and wait 3 weeks. Salting green tomatoes in this way does not require liquid: Tomatoes, combined with herbs, release juice themselves, resulting in a very fragrant and tasty. Also in one of our articles, we also told you how to cook, a few tips will tell you original ideas.

Green tomatoes in a jar without seaming: simple recipes

There are many ways to prepare green tomatoes: the fastest and healthiest of them do not require seaming. Today, hostesses do not have to wield a seaming key. Can be purchased regular or tight nylon caps or special screw caps. You can also salt the tomatoes in a plastic, enameled bucket, in a wooden barrel or ceramic saucepan.

In the first recipe, we will harvest tomatoes in the snow with garlic for the winter in liter jars. The role of snow will be played by garlic, it should be chopped. So the appetizer will turn out more piquant and spicy.

One liter of cold water is required for one kilogram of unripe tomatoes., 2 tablespoons of salt, 3 leaves of horseradish, 5 leaves of black currant, 5 cloves of garlic, 2 dill umbrellas and pepper to taste - fragrant and spicy.

Let's start pickling green tomatoes

Preparing the Ingredients: wash vegetables and herbs, peel garlic, measure spices.
Sterilize the jar and put greens in it and half a green tomato.
Add minced garlic, then again tomatoes and greens.
We make pickle, send to banks.
We cover the workpiece with a lid- plastic or tin, with a special twist.
Store tomatoes in the refrigerator you can eat them after a month.

How to pickle green tomatoes with carrots?

For the next method, we need carrots, because we will make green tomatoes marinated with garlic and carrots for the winter: recipes for this delicious preparation exist in different variations. A simple pickling method awaits you - tomatoes are dense, fragrant, moderately spicy, by adding horseradish roots, hot red pepper and plenty of garlic.

So, prepare all the ingredients for preservation

Vegetables- tomatoes, carrots, garlic.
To prepare the marinade for 10 liter jars of tomatoes: 5 l. water, 20 tbsp. spoons of sugar, 5 tbsp. tablespoons of salt, a glass of vinegar.
Spices: Bay leaf, allspice and black pepper, cloves, red hot pepper.
Greens and roots: horseradish and parsley roots, dill umbrellas, celery greens.

At the first stage, you need to peel and chop the carrots and garlic, and tomatoes - cut slightly and stuff with garlic slices. You can add to the filling and thinly chopped carrots.

We begin to lay our yummy in jars (having sterilized them in advance) - at the bottom there is a little greenery, horseradish and parsley roots, garlic and hot peppers. Top with some tomatoes and then slices of carrots.

We continue to spread the vegetables in layers, cover with greens on top.

Heat water for marinade: add seasonings and spices, wait for the sugar and salt to dissolve, boil and remove immediately. Add vinegar and stir in the marinade.

Pour hot liquid into jars, close, turn over, wrap and leave for 12 hours. Then transfer the jars to the cold.

So we told you how to make tomatoes in the snow with garlic for the winter in a 1 liter jar, as well as with carrots and herbs. These snacks will serve as a delicious reminder of the hot summer. And then the instruction awaits you, how to prepare delicious pickled tomatoes in a large container.

How to pickle green tomatoes in a bucket or pan in a cold way?

A lot of recipes, instructions, photos and videos are devoted to harvesting green tomatoes, because this snack has already become traditional for our everyday and festive table. She is cook without vinegar.

Prepare for 1.5 kg of green tomatoes 3 umbrellas of dill, 3 leaves of parsley and grapes, 2 cloves of garlic, 2 liters of 5% salt solution, favorite spices.
Place spices, herbs, garlic and spices in an impromptu gauze bag and wrap.

Put the tomatoes and a bag of spices in a container. Small tomatoes can be pickled whole, and large ones can be cut.

Prepare the pickle and fill them with tomatoes.

Cover the tomatoes with oppression, and then with a clean cloth. Refrigerate the container for 4-5 weeks.

This salting method is very simple - it will take you less time than canning, and the result will satisfy even the most demanding gourmet.

There are other more original recipes harvesting green tomatoes.

Chopped green tomatoes can be rolled up like jam.
As gourmet snack you can pickle small cherry tomatoes.
Try making store-bought pickled tomatoes - don't put greens in the marinade. Only spices and brine.
Exist various additives for sunset. The marinade usually pepper, horseradish, currant and cherry leaves are added, dill, celery, parsley, cabbage leaves or pieces of sweet pepper.

Video: how to prepare green tomatoes for the winter?

Green tomatoes for the winter are delicious winter preparations for economical housewives. After a hot and rich summer, there comes a period when vegetables do not have time to ripen in the beds. And every good housewife tries to prepare as much as possible, even from unripe fruits. It is impossible to imagine all the amount of delicious and healthy recipes from green tomatoes: with garlic, with zucchini, all kinds of green tomato salads for the winter, tomatoes in tomato juice. Canning green tomatoes is easy, and you end up with delicious snacks for your winter table.

After all, fragrant tomatoes are a favorite ingredient, without which canning for the winter is unthinkable. The most resourceful housewives manage to cook even jams and jams from them. It is not surprising that green tomatoes are quite suitable for harvesting, because their taste is very spicy and very unusual.

How to choose the right green tomatoes for harvesting for the winter

It's good when the tomatoes are homemade, just picked from the garden. But most people have to buy vegetables in a store or market. How to choose green tomatoes for harvesting, so as not to be mistaken, because these vegetables are not so often on sale, especially if they are of high quality?
The first rule when choosing tomatoes for - they should be elastic, without the slightest sign of decay. Even if it later turned out that several spoiled fruits were caught, it is better to throw them away or send them with a salad, cutting out suspicious places.

Too large tomatoes are also not suitable for canning. It is better to choose the same size and ripeness. It is not allowed to get red, brown and green tomatoes into jars, because they have different cooking times - while unripe ones will still be half-cooked, ripe ones will be completely boiled.

What utensils are needed for cooking

When preparing marinades and pickles for the winter, you will need almost all the tools and tools that can be found in the kitchen of a good housewife. First of all, you need to pay attention to the pan - it should be large, with thick walls and a wide bottom.
Use a large, flat wooden spoon to stir sauces or marinades. If there is none, then you can take a plastic one. It's great if there is a large spoon for packing ready-made sauces in a container.

There must be funnels for convenient pouring of ketchup or sauce into jars. Another useful accessory is a lid with holes, which will help you easily and effortlessly drain the brine or marinade.

It is convenient to sterilize or pasteurize the finished preservation in wide, low pans. A soft dense fabric folded several times or a special lattice is usually laid out at the bottom. If the farm has an autoclave, then the sterilization time will be significantly reduced.

Pickled green tomatoes for the winter "Rustic style"

Ingredients:

For a jar (3l) you will need:

1 kg 400 gr. unripe tomatoes;
3 bay leaves;
10 gr. allspice;
30-40 gr. garlic;
100 ml. vinegar;
900 ml. water;
1 tablespoon of salt;
25 gr. Sahara.

Wash vegetables. Send spices, bay leaf to carefully washed glass containers. Put the prepared tomatoes in a metal sieve or colander and blanch for half a minute in boiling water.
Immediately after blanching, send the tomatoes to jars with spices. Pour the filled containers with boiling marinade of sugar and salt. Only after that immediately pour vinegar into the jars and immediately cork with lids (metal). Cool upside down, be sure to wrap it in a warm blanket or blanket.

Watch the video green tomatoes for the winter a simple recipe

green tomato salad recipes

Green tomato salad for the winter without sterilization

Compound winter salad:

5 kg of tomatoes (green or brown);
900 gr. onion;
250 ml. vegetable oils;
850 gr. sweet bell pepper;
700 gr. carrots;
240 ml. vinegar;
110 gr. Sahara;
90 gr. salt.

Cooking:
Grind all vegetables after thorough washing: carrots on a coarse grater, onions and sweet peppers - thin straw, tomatoes - even slices. In a large saucepan or cauldron, mix chopped vegetables with spices, vinegar and vegetable oil.

Put on a strong fire, boil the mass and immediately after the vegetables start the juice, cook on low for half an hour. Stir regularly, trying to do it evenly. Arrange in small glass containers, roll up immediately (required with metal lids). It is not necessary to sterilize a green tomato salad, but wrap it upside down for a day for slow cooling.

It is better to store in the basement, but if this is not possible, then the salad will stand for a long time in the room or on the balcony.

Salad "Man's Dream"

Ingredients:

120 gr. garlic;
4 teaspoons of salt;
3 kg of tomatoes (unripe);
135 gr. vinegar;
130 gr. Sahara;
one bunch of dill and parsley;
15 gr. mixture of peppers (black and red).

Cooking:
Cut the washed tomatoes into slices (small into 4 parts, large - into 8). Skip the garlic twice through the press. Dry the greens after washing in cold water, chop and combine with garlic, tomato slices.

Send vegetables to a large container (preferably enameled), put a mixture of spices, sugar, do not forget to salt. Send to the cold for several hours, be sure to mix so that the salad marinates evenly. Put on a strong fire, after it boils well, reduce the heat and boil for 4 minutes.

Immediately pack prepared by sterilization in hot jars. Roll up, wrap up, without fail putting upside down.

Delicious green tomatoes stuffed with garlic for the winter

Ingredients:

1.45 kg of unripe tomatoes;
120-150 gr. garlic;
5 gr. allspice and black pepper;
185 gr. sweet pepper;
20 gr. chili pepper;
20-30 gr. horseradish (root);
80 gr. Luke;
1 sheet of horseradish and laurel;
30 gr. dill seeds or 3 umbrellas;
50 gr. parsley or dill, or you can take a mixture;
35 gr. kitchen salt (without iodine);
3.5 teaspoons of granulated sugar;
80-85 ml. table vinegar.

Recipe for green tomatoes for the winter:
After washing, sort the tomatoes, setting aside spoiled or irregularly shaped tomatoes; they will not be needed for canning. Rinse with cold running water horseradish, peppers, leaves, herbs. After peeling, cut the garlic into thin slices. Bulgarian pepper cut into thin beautiful strips.

Cut the tomatoes crosswise without cutting all the way through. In each put a branch of dill, parsley, garlic cloves. Send spices, small peeled onions (whole), horseradish cut into thin sticks into jars. Arrange the stuffed tomatoes tightly, alternating them with the pepper strips. On top, you can also put dill and parsley, the remaining garlic.

Twice pour jars of vegetables with boiled water, for the third time dilute salt, sugar in boiling water, pour in vinegar. Pour the stuffed tomatoes with the boiling mixture and immediately roll up, put upside down and wrap.

Green tomatoes in adjika

Ingredients:

3 dill umbrellas;
1.4 kg of tomatoes (brown or green);
3 bay leaves;
70 gr. garlic;
200 gr. carrots;
180 gr. sweet pepper;
40 gr. chili pepper;
950 ml. water;
85 gr. sand sugar;
45 gr. salt;
95 ml. vinegar (9%).

Cooking:
Prepare adjika from ripe tomatoes by combining finely grated carrots and garlic, sweet and bitter peppers. Pour the mixture into the bottom of clean, sterile glass jars. Arrange the green tomatoes tightly, shaking the jars vigorously from time to time. Arrange spices on top.

Boil the marinade from salt, water, sugar. Pour vinegar at the end of cooking and immediately pour vegetables in jars. Cover, without corking, with lids and send for sterilization. For small banks, 22-24 minutes is enough. for sterilization, large containers - up to half an hour.

Wrap it up by all means not less than for a day, be sure to turn it over. You can store green tomatoes in adjika even at room temperature, making sure that there are no heat sources nearby.

Caviar from green tomatoes "Assorted"

Caviar from beets, carrots and immature tomatoes is very tasty and tender. Prepare such a vegetable preparation for the winter and there will be all year round delicious vitamin snack. Green tomato caviar can be used as an addition to side dishes and second courses or can be made delicious sandwich spreading caviar on bread.

Ingredients:

35 ml. essences of vinegar;
970 gr. Luke;
55 gr. Sahara;
1 kg 360 gr. beets;
75 gr. salt;
470 ml. vegetable oils;
2-3 heads of garlic;
10-20 gr. black pepper;
1 kg 300 gr. carrots;
2 kg 800 gr. tomatoes.

Cooking:
In a blender or using a meat grinder, turn the tomatoes into a paste (wash the tomatoes before chopping, removing the spoiled ones and cutting out the trace of the stalk). Also chop onions, beets, carrots, garlic (previously peeled and washed).

Combine everything in a large cooking container (necessarily thick-walled). Pour in all the spices, pour in vegetable oil and cook over low heat after boiling for a little more than an hour and a half. Stir occasionally, trying to get the mass from the bottom. Pour in the essence, mix thoroughly, immediately remove from heat and pack the caviar in small glass containers.

It is not necessary to insulate or turn over for air cooling, you can send it to the basement on the shelves immediately after rolling up the covers (made of metal). Preservation is stored for a very long time.

An interesting recipe for adjika from green tomatoes for the winter

Prepared for the winter. And green tomatoes, which are not quite suitable for eating raw, are cooked in such a way that it turns out to be an equally tasty delicacy.

In addition to pickles, you can cook and various salads, caviar and even stuff them. Recipes with green tomatoes are easy, and the variety of recipes will impress even gourmets.

Green tomatoes for the winter

Salting green tomatoes is one of the types of unusual preparations. Not all housewives know how to salt green tomatoes. But preparations from them go not only as independent snacks. Salads from such fruits can be used as soup dressings.

If you still have green tomatoes that are no longer ripe, we suggest making amazing preparations from them. It is worth trying once and these preparations will be in your recipes all year round. Everyone chooses according to their taste, but there is sure to be something that will appeal to you.

Appetizer of green tomatoes "Korean"

This appetizer is perfect for holiday tables. Even on New Year's Eve. And on January 1, it will come in handy. Store such tomatoes only in the cold and prevent light from entering.

For cooking you need:

1 kilogram of green tomatoes;
2 pieces of sweet bell pepper (preferably red, but you can take different colors);
4 cloves of garlic;
50 ml 9% vinegar;
50 ml sunflower oil;
50 grams of sugar;
1 salt spoon of salt;
half a teaspoon of red pepper (you can not add);
fresh and dried herbs, according to your taste. (you can use parsley, basil, dill (gives an interesting combination with green tomatoes). You can also add spicy greens - marjoram, oregano, ground coriander. Some housewives prefer to use mixtures of herbs, for example, Italian mixture or oriental.

To begin with, thoroughly wash the greens and finely chop it. Wash the tomatoes, dry, cut into quarters and cut into pieces. Wash the sweet pepper, remove the stalk and remove the seeds. Cut into small strips. We clean the garlic and cut it very finely or pass it through a press. We mix everything in a basin. Next, add spices, vinegar, oil. Mix thoroughly again. We do not roll up the jars, but close them with plastic lids. We put in the refrigerator. The appetizer will be ready in eight hours.

Green tomato salad "Teschiny Tomatoes"

Highly delicious salad, which will become very popular in your diet. The cooking process is not complicated, and the result will amaze you.

Required Ingredients:

green tomatoes;
garlic;
carrot;
green celery;
hot pepper (red);

1 liter of pure water;
1 tablespoon of salt;
1 teaspoon of sugar;
1 tablespoon of vinegar 9%;
3 simple black peppercorns;
2 peas of fragrant black pepper;
2 carnation flowers;
5 grains of coriander;
1-2 bay leaves.

Tomatoes must be chosen the same in size, at least approximately. Peel the carrots and cut into slices. Choose a larger garlic. Cut it into slices. We take clean and dry tomatoes, make a deep cut in the middle, but do not cut to the very end. In the cut you need to insert one mug of carrots and garlic.

We sterilize liter jars and lids. We put our prepared tomatoes there. Add celery and a small circle of hot red pepper. Pour in boiling marinade. Marinade can be prepared to your taste. Someone prefers sweeter tomatoes, and someone vice versa. Therefore, we do everything to our liking. The marinade must be boiled without vinegar, adding it at the very end. We cover the jars with lids (without rolling them up) and set to sterilize. Fifteen minutes is enough. Then immediately roll up and wrap.

Green Tomato Salad "Sharp Tongue"

This salad is spicy and moderately spicy. Green tomatoes with garlic, pepper and carrots.

Required Ingredients:

2 kilograms of green tomatoes;
1 PC. carrots;
3 pieces of sweet pepper (you can take a different color);
1 pod of hot pepper (add to taste);
1 head of garlic;
half a glass of sugar;
2 teaspoons of salt;
1 glass of water

We cut the tomatoes into slices, the pepper into very small cubes or small straws, and the carrots on a coarse grater. Chop the onion with a knife. Hot peppers pass through a garlic press. Mix all the vegetables in a bowl, transfer to a saucepan and add oil. Then add 1 tablespoon of vinegar. Add sugar and salt.

And finally add water. Put the pot on medium fire and bring the vegetables to a boil. Boil for about 15 minutes, making sure that the tomatoes are not overcooked. Sterilize jars and lids. We shift the hot salad into jars and roll it up. Turn over and wrap until completely cool.

Highly easy recipe pickling green tomatoes with garlic. And in terms of taste, it is not inferior to store-bought preserves.

Ingredients:

green tomatoes - as much as needed;
garlic - in each tomato, one slice;
2 tablespoons of salt;
4 tablespoons of sugar;
2 tablespoons 9% vinegar.

We prepare liter or half - liter jars. We wash them with baking soda, rinse thoroughly and sterilize. We boil the lids. Wash and dry tomatoes. Peel the garlic. We cut each tomato in the place of the stalk and put a clove of garlic there. The most interesting thing is that when salting green tomatoes according to this recipe, no other spices are used. Only garlic.

Fill a jar with tomatoes and fill with clean boiling water. Let stand fifteen minutes. Then drain this water and boil again. Pour the tomatoes again for fifteen minutes. The third time we fill it with marinade. Add salt, sugar and vinegar to the water. Boil and pour. We immediately roll up the banks, and wrap them until they cool completely. Such green tomatoes with garlic are very tasty and do not have bitterness, garlic completely neutralizes it.

Salting green tomatoes "Rip on the spot"

Harvesting green tomatoes for the winter. The name of this recipe speaks for itself. Salted tomatoes according to this recipe are just as tasty as when pickling ripe fruits.

Required products:

green tomatoes - to your taste;
blackcurrant leaves - to taste;
black peppercorns - to taste;
dill umbrellas - to taste;

10 liters of pure water;
400 grams of salt.

Since the brine is prepared for 10 liters of water, it is necessary to take a large container for salting. Pot, barrel or bucket. At the bottom of the dish we put dill umbrellas, peppercorns, currant leaves, horseradish and cinnamon. We put all the spices to taste. Pack the tomatoes tightly and pour over the cold prepared brine. It is necessary that the sediment remains at the bottom.

We prepare the brine as follows - add salt to the water, do not boil, but only bring to a boiling state. Remove the brine from the fire and let it cool. Cover the tomatoes with a lid and press firmly. We put a heavy weight on top of the lid. Store such tomatoes in a cold place. But don't freeze.

Green tomato salad "Watercolor"

This salad is used as a separate appetizer or as an addition to meat and fish.

Products:

green tomatoes - 1.5 kilograms;
red onion - 750 grams;
carrots - 750 grams;
Bell pepper(can be multi-colored) - 3 pieces;
salt - 50 grams;
sunflower oil - 150 ml;
sugar - 150 grams;
vinegar 9% - 150 ml.

Take a large bowl and cut tomatoes into it. Cut into quarters and then cut each quarter in half again. Cut the onion into half rings and pour into the tomatoes. Peppers need to be peeled and cut into strips. Three carrots on a coarse grater. Mix everything and sprinkle with salt. Mix thoroughly again. And we insist 4 hours. Pour the resulting marinade into a saucepan and put on medium heat.

Pour sugar into the brine, pour in vinegar and oil. Bring the brine to a boil. After boiling, pour all our vegetables into the brine and mix. Reduce the heat and cook for another half an hour on the slowest fire. Arrange the salad in sterilized jars. Roll up and turn over. Wrap up and leave to cool completely.

Delicious and very easy to prepare salad. Onions for this salad are better to use red or white.

Products:

green tomatoes - 1 kg;
onion - 500 grams;
water - 1 liter;
vinegar 9% - 100 grams;
sugar - 20 grams;
salt - 60 grams;
mustard seeds - 10 pieces;
peppercorns - 10 pieces

Peel the onion, wash the tomatoes. Dip all of them in boiling water for three to four minutes. Then cool the onion in ice water, and remove the skin from the tomato. We cut the prepared products into circles, about 1 cm thick. Put the spices on the bottom of the jars and lay the tomatoes and onions in layers. I'm preparing the brine. Boil water, add vinegar and sugar with salt to it. We boil again. Ready brine fill the jars and set them to sterilize. Liter cans must be sterilized for at least 20 minutes. Roll up, turn over and wrap.

Green tomato salad "Emerald"

interesting way salting. A unique combination of green tomatoes with garlic and dill. The recipe is suitable for very busy hostesses and for those who just want to save time.

For three liters of salad you need:

green tomatoes - 3 kilograms;
garlic - 120 grams;
salt - 2 tablespoons;
sugar - 135 grams;
vinegar - 135 ml 9% or 200 ml 6%;
fresh dill - 1 bunch;
- fresh parsley - 1 bunch;
spicy capsicum- 1 pod;
bay leaf and ground pepper (black and red) - to taste.

Important! The weight of all products is in the cleaned state. Be careful!

First, prepare all the ingredients for the salad. Pass the garlic through a press or grind in a garlic mill. Pepper cut into small strips. We chop the greens very finely. Add bay leaf and ground pepper. We cut the tomatoes into quarters, remove the place of the stalk. If the tomatoes are large, they must be cut into 8 pieces. We put all the products in a saucepan and add sugar and salt. Mix everything well so that the spices are evenly distributed in vegetable mix. We close the lid of the pan and leave for a couple of hours until the juice appears and the vegetables are marinated. We insist in the refrigerator.

Now let's make a salad. Important! The salad must be cooked very carefully, making sure that the tomatoes are not digested and porridge does not form. Otherwise they will lose everything taste qualities. We put our pan on a very slow fire and stir constantly. As soon as the mixture reaches the boiling stage, immediately reduce the heat to a minimum, and continue to cook for about 5 more minutes, closing the pan with a lid. A couple of minutes before removing the pan from the heat, pour in the vinegar.

Banks must be prepared in advance. We lay out the salad, roll it up and turn it upside down. We wrap and leave our salad under a fur coat until it cools completely.

Cooked green tomatoes for the winter in this way can be stored both in a cold place and in a pantry at room temperature. The most important thing is to avoid direct light and sudden changes in temperature.

There is probably nothing more troublesome, but at the same time, a pleasant experience, how to prepare pickles for the winter. Each product must be well selected. After all, not all vegetables are suitable for salting, but only the most delicious, neat, beautiful, without damage.

It is in this case that we can achieve the perfect balance of taste and visual pleasure. Personally, I like green tomatoes in this regard. They are just my favorites. And the recipes according to which we will cook green tomatoes for the winter turn out to be just LICK YOUR FINGERS! And not only for its interesting taste, but also for its ease of preparation. Since, their fruits are almost always neat, even and rather dense, which prevents them from spoiling appearance in preparation for salting.

In general, in this dish, the most basic, of course, not counting the tomatoes themselves, are well-chosen spices. After all, only thanks to them will be emphasized unusual taste this delicacy that anyone can afford to taste.

And, the best part is that the usual components are used, familiar to all of us and not at all expensive. And yes, they are very easy to prepare.

Before you start cooking, I'll tell you a little about how to choose the right tomatoes. Tomatoes, you need to choose medium in size, or a little more than that. But, in no case do not take small ones, they have not yet fully formed and there is a high probability that they contain a toxic substance - corned beef.

In addition, such tomatoes are absolutely not tasty, and there is no benefit from them, only harm. But the fruits that are already at the stage of ripening, that is, not yet brown, but will soon become such, are ideal for pickling. Poisonous substances in them are almost absent. I note right away that the content of corned beef in some specimens is possible, but it is so scanty and so rare that it will not bring us any harm. The taste of the dish will be simply magnificent, and there are many benefits.

If, however, you still doubt and worry, then you can simply use brown fruits, but I will say right away that their taste will differ slightly.

And yet, you can use one very good, proven way to completely remove corned beef from tomatoes. It's simple, fill them with water with such a good salt content and hold for 2 hours.

How to choose the size of containers for pickling tomatoes

And so, what container will be most suitable for pickling green tomatoes? In general, there is no definite answer to this question. Because there are so many factors that affect its size. For example, each hostess chooses a different number of products that she needs and, accordingly, this affects the size of the container. Also, consider how long you want your pickles to last. Thirdly, which is also not unimportant, you need to consider at what temperature your tomatoes will be stored.

Well, let's look at a few examples of containers that are suitable for pickles.

1. Barrel. There are now a huge number of them. Ranging from the largest to the smallest kegs. But, it is worth remembering that this type of container is suitable only for those who actively consume pickles. And it's good for them cold way salting.

By the way, this method is also suitable for glass containers.

Also, in addition to size, the barrels differ in the material from which they are made. Now, everything that is made of plastic is very popular and they are no exception. And, such popularity is due to the fact that it is light, cheaper, convenient and it accumulates fewer microbes. But, of course, there are also disadvantages, the most important is the content of harmful substances in plastic, albeit in a very small amount.

In my opinion, it would undoubtedly be better to use the good old, proven method and pickle the tomatoes in a wooden barrel. But, first it must be thoroughly washed and doused with boiling water for disinfection.

2. If, however, you don’t have barrels, but there is a metal container and you decide to use it, then keep in mind that such dishes can only be enameled.

3. And of course, in the absence of any of the above, an ordinary glass jar will do.

Cold sourdough: how to keep rich taste

We will salt unripe tomatoes in almost the same way as cucumbers. And, spices for this process are used the most common, simple.

And so, we need:

hot pepper - 2-3 pods;
blackcurrant leaves - 10 pieces;
dill - a bunch (200 grams);
parsley - 40 grams.

The above indicated amount of products is used when salting 10 kilograms of tomatoes.

Keep in mind, the brine should be quite salty, at least 7%. To obtain this consistency, you need to dilute 70 grams of salt in one liter of water. Apply this ratio to your amount of brine.

As for spices, here absolutely do not limit yourself in anything. Put whatever your heart desires. Whether it's cloves, coriander, cinnamon, or your favorite spices.

Above, I mentioned that there is such a method of salting as cold. So, I want to focus on it a little more attention and describe the whole process. At the bottom of the selected container, first lay a layer of tomatoes, then a layer of spices mixed with salt. And so, until the barrel is full. Then, we fill everything cold water, preferably hard. As you can see, everything is very easy and simple.

Of course, not everyone has the size of a house or apartment, especially if there is no pantry and cellar, they allow you to store barrels of pickles. In this case, you can salt the vegetables in glass jars. They can be put anywhere, and the product in such a container will be stored for quite a long time.

In addition to all the conveniences, when using this method, vegetables can be combined with each other. They can be not only whole, but also cut into slices, stuffed with various spices and so on.

I want to offer you some wonderful recipes. I am sure that at least one of them, but you will definitely like it and become your favorite.

Unripe tomatoes with herbs

We will need:

green tomatoes;
peppercorns;
Bay leaf;
dill, parsley (fresh or dried) - to taste;
garlic - 3 heads per jar (1 liter);
hot pepper - 2 pieces per liter jar.

To prepare the brine, you need:

salt - 2 tablespoons;
sugar - 1 tablespoon;
dry mustard - a pinch (if you don't like it, you don't have to add it).

Cooking method:

1. To begin with, the jars that we will use need to be sterilized.

2. Then, prepare the brine: add salt and sugar to boiling water, you can also pour a pinch of dry mustard. Bring the brine to a boil, turn off the heat and leave to cool to room temperature.

Keep in mind, the amount of ingredients indicated in the recipe goes to 1 liter of water.

Now, at the bottom, in the very first place, put the garlic cloves. Then, a layer of tomatoes follows, the second layer - greens and spices (peppercorns, bitter, bay leaf). And in this way, we alternate layers of tomatoes and herbs with spices until the jar is filled to the top.

3. As soon as the brine has cooled down, pour tomatoes with garlic and spices into it and close the jar with a nylon lid.

Below, your attention is presented to another very tasty way pickling tomatoes, where they need to be stuffed with herbs.

Tomatoes in Tatar

We will need:

green or brown tomatoes - 6 kilograms;
bell pepper - 0.5 kilograms (preferably different colors);
carrots - 6 pieces (medium size);
garlic - 1 head;
greens - to taste;
spices - to taste.

To prepare the brine:

water - 1 liter;
salt 2 - tablespoons;
sugar 1 tablespoon.

Cooking method:

1. First, prepare the stuffing for the tomatoes. To do this, cut the bell pepper into small strips, rub the carrots on a medium-sized grater and chop the garlic. We mix everything thoroughly.

3. In this incision, we put the filling. Just a little!

4. At the bottom of the sterilized jar, put the peeled garlic cloves, then the stuffed tomatoes. Sprinkle spices on top and use greens as a decoration.

5. Now, prepare the brine: add salt and sugar to boiling water, mix and bring to a boil.

6. And with this, just boiled brine, pour the tomatoes and close the lid. Be sure to wrap the jars with a blanket and leave them to cool.

Delicious pickled tomatoes with garlic and herbs for the winter

What would we do without the fragrant and incredibly healthy garlic? After all, not a single pickle can do without it. It has such an attractive aroma that as soon as you smell it, you immediately want to try the dish to which it was added.

In addition, garlic is one of the few vegetables that does not lose its medicinal properties when canned.

And so, let's move on to cooking delicious green tomatoes with garlic.

Also, I want to add that in this recipe you can use both cold and hot brines. Choose to your taste.

Ingredients:

green or brown tomatoes(medium size);
dill with parsley - to taste;
garlic;
horseradish.

salt - 2 tablespoons;
sugar - 1 tablespoon.

By the way, if you will use cold brine, then you do not need to put sugar.

Cooking method:

1. Tomatoes, respectively, are washed. And, each fruit is carefully cut from the top.

2. Cut the garlic into slices and put them into this incision.

3. We put the vegetables in a jar in layers, alternating with spices. That is, a layer of tomatoes, a layer of spices. And so, until the container is completely filled.

In addition to cans, you can also use an enamel pan. It will be even better. First, it is roomy. Secondly, it is convenient to get tomatoes out of it. As for the storage period, it practically does not concede to banks. For example, we store tomatoes salted in a saucepan until spring, but this happens very rarely, if only there were a lot of them salted.

Another simple recipe for green tomatoes in their own juice

For cooking, we need:

tomatoes;
blackcurrant leaves;
horseradish leaves.
cherry leaves;
salt - 2 tablespoons per jar (3 liters);
garlic;
soft cabbage leaves;
sugar - 30 grams per jar (3 liters).

Cooking method:

1. My tomatoes and pierce near the stem. We put them in the container that we chose for salting. Next, add currant leaves, horseradish leaves, cherries and greens to the vegetables. We mix everything thoroughly. Spread the garlic between the fruits, add salt and sugar.

2. Lay greens and cabbage leaves on top.

3. That's it, close the vegetables with greens with a lid and leave for 24 hours. After this time, juice should appear. If it is a little, then you need to add brine. To do this, add 60 grams of salt to one liter of water.

At the end

Remember that green tomatoes do not deteriorate longer and are better stored, they must be kept cool.

By the way, there is one very good advice, so that salted tomatoes are stored even longer. Quite simply, you need to put a small branch of bird cherry in their container. But, first, soak it a little in boiling water.

In addition, green tomatoes can be made very delicious snack. For example, take carrots, peppers or zucchini and pickle them along with tomatoes.

Enjoy your meal!