Message quote 25 super recipes from green tomatoes
Blessed time! Preparation time. Autumn. Generous spread of vegetables and fruits. I love this time of year. The earth has given birth to so many things! Live and be happy. Ahead white winter. And vitamins need to be sent to jars. There will be something to remember for a long time winter evenings.
Green tomatoes are often sold in the fall. They do not have time to ripen before the first frost. How delicious they make for salads and appetizers! There are several very successful recipes in my archive.
Finger-licking green tomatoes
For 3 kg. tomatoes
200 gr. herbs: parsley, dill, cherry leaves
(or currants)
100 gr. onions(I'm in every jar
chopped half an onion)
1 head of garlic
Fill:
3 liters of water
9 tbsp. spoons of sugar
2 tbsp. spoons of salt
2-3 pieces bay leaves
5 peas allspice
1 cup 9% vinegar
Vegetable oil (taken at the rate
1 tbsp. spoon on liter jar)
The same tomatoes can be cooked with another
filling (for a 3-liter jar):
1.5 liters of water
1 tbsp. spoon of sugar
1 tbsp. spoon of salt
1 tablespoon vinegar
1 tbsp. spoon vegetable oil
First put the herbs, garlic, and vegetable oil in the jar. Then tomatoes, and onions on top. Add vinegar to the prepared filling and pour the hot marinade over the tomatoes. Sterilize for 15 minutes.
Green tomatoes stuffed with garlic
Filling (for three liter jars):
1 liter of water
1 cup granulated sugar
1 tbsp. spoon with a heap of salt
0.5 cups 9% vinegar
Horseradish, dill, parsley
Make cuts on the tomato in several places. Stick thinly sliced garlic into these slits. I cut all the tomatoes in half, and the large ones into four parts. Place green tomatoes in jars and fill with hot brine. Sterilize for 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave until cool.
My husband loves Green Tomatoes stuffed with garlic. According to taste sensations among canned tomatoes the men gave them first place.
Another option:
For 5 liters of water: 1 tbsp salt, 2 tbsp sugar, 1 tbsp vinegar, 300 g garlic, 5 pcs pepper, bay leaf, black peppercorns, dill, parsley. Tomatoes - a bucket with a mountain. Grind pepper and garlic in a meat grinder. Greens - cut. Mix all this, cut the tomatoes crosswise on the side where there is no tail and fill with filling. Place the tomatoes in jars, add bay leaves and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.
Drunk green tomatoes
Filling (for 7 - 700 g jars):
1.5 liters of water
4 tbsp. spoons of sugar
2-3 tablespoons salt
3 bay leaves
2 cloves garlic
10 peas of allspice black pepper
5 pieces. carnations
2 tbsp. spoons of vodka
2 tbsp. spoons 9% vinegar
A pinch of hot red pepper
Pour the prepared marinade over the tomatoes, sterilize for 15-20 minutes and roll up. The jars keep well even at room temperature.
Green tomatoes are “delicious”
Fill:
1 liter of water
4 tbsp. spoons of sugar
3 teaspoons salt
100 gr. 6% vinegar
Sweet bell pepper
Place tomatoes and slices bell pepper into jars, pour boiling water twice, boiling brine the third time and roll up. The tomatoes turn out very tasty.
I closed such tomatoes in tomato juice, but without adding vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then I filled the tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled the lid on.
Green tomatoes with gelatin “miracle”
Fill:
For 1 liter of water
3 tbsp. spoons of salt
3 tbsp. spoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cups 6% vinegar
Pre-soak gelatin in warm water for 40 minutes. Make the filling, boil it, add gelatin and vinegar to it, and boil the filling again. Pour the filling over the tomatoes and sterilize for 5-10 minutes.
I’ve never tried green tomatoes with gelatin, but I’ve heard good reviews. Therefore, I closed two portions: green and brown tomatoes.
P.S. No wonder these tomatoes were called “Miracle”. They turned out very tasty and my girlfriends were delighted with them.
Green tomatoes with cabbage
Fill:
2.5 liters of water
100 gr. salt
200 gr. Sahara
125 gr. 9% vinegar
Spices:
Dill
Parsley
bell pepper
Coarsely chop the green tomatoes and cabbage and place in a jar with spices. Pour boiling water the first time, let it stand for 20 minutes, the second time with the finished filling. Add 1 aspirin tablet to a liter jar and roll up.
This is my coworker’s recipe, it makes very tasty tomatoes.
I used this recipe to cover two types of tomatoes: with filling and in tomato juice. I added salt, sugar and a little cinnamon to the cooked tomato. Boiled for 5 minutes. The tomatoes placed in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked green tomatoes in tomatoes and cabbage more (I generally like tomato sauce).
Green tomatoes with apples in pink brine
Fill:
1.5 liters of water
1 tbsp. spoon of salt
5 tbsp. spoons of sugar
70 gr. 6% vinegar
Allspice
Parsley
Apples
Beet
Place a few tomatoes in a jar apple slices and 2 small circles of peeled beets. Depends on the amount of beets saturated color brine and taste. Do not add more than 2 pieces of beets, otherwise the brine will taste astringent. Pour boiling water over it for 20 minutes. Then make a filling from this water and boil it. Pour hot brine over the tomatoes and cover with a lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled them for 5 minutes with vinegar, and then poured them into jars. Such delicious tomatoes I was treated to a meal by a friend at work.
The same tomatoes can be made without beets, and they also turn out very tasty.
Salted green tomatoes in barrels (pickling tomatoes)
Brine:
For 8 liters of boiled and chilled water
400-500 gr. salt
Spices:
For 10 kg. green tomatoes
200 gr. Sahara
200 gr. dill
10-15 gr. hot pepper (optional)
100-120 gr. blackcurrant or cherry leaves
You can salt green, ripe and brown tomatoes, but always separately. I give a recipe: how to pickle green tomatoes. Green tomatoes salted in the usual way finished form turn out to be quite tough. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Place the washed fruits tightly in a prepared container (barrel or aluminum cookware) along with spices, which are placed at the bottom of the barrel, in the middle and on top and sprinkle with sugar. When placing the tomatoes, shake the dishes slightly and, after filling, fill with the prepared brine. The riper and larger the fruit, the stronger the brine is made. Cover the filled bowl with tomatoes with a tight lid or place a wooden circle with pressure on top. Store in a cool place. After 40-50 days, salted tomatoes will be ready to eat.
Green tomatoes with sugar in tomato (sweet tomatoes)
10 kg. tomatoes
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)
I bring unusual way pickling tomatoes: instead of salt you need to use sugar. Take green (or brown) tomatoes, sort them and put them in a barrel, like this: currant leaf, allspice, cinnamon, tomatoes on top and sprinkle with sugar. Thus, make the installation without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour tomato paste(from ripe tomatoes) with sugar. Place pressure on top. For this method of pickling, green tomatoes can be blanched in boiling water for one or two minutes. This recipe can be made canned tomatoes in banks.
Green tomatoes (fresh)
Choose thick-skinned tomatoes. Cut a little larger than for salad. Place 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 salads in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs - salad from fresh tomatoes ready.
Green tomatoes with grapes
Fill:
1.5 liters of water
3 tbsp. spoons of salt
4 tbsp. spoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas
Wash the tomatoes and place them 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 bell pepper
1 kg carrots
1 kg onion
Hot pepper to taste
Brine:
350 gr. sunflower oil
100 gr. salt
300 gr. Sahara
100 ml. 9% vinegar
Chop the vegetables, place in a non-oxidizing container, mix with salt, sugar, vinegar and oil. Let sit for several hours (6-8) until they release their juices. Then boil for 30 minutes. Place 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. spoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Grind all the vegetables in a meat grinder, add sugar, salt and butter and leave in stainless steel cookware for 5-6 hours. Then boil for 30-40 minutes, place the caviar in jars, add vinegar and roll up.
Greens stuffed tomatoes
5 kg. tomatoes
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 half of the tomatoes 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 for 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 jars):
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)
Fill:
6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar
Grind the vegetables for the filling in a meat grinder. Cut the tomatoes halfway, stuff with the vegetable mixture and close. Carefully place in jars. Pour the tomatoes twice hot water for 10 minutes. For the third time, pour boiling marinade, add 1 aspirin tablet to the jar and roll up.
It can be done this way too. Stuff the tomatoes in the same way, place them in a pan, fill them with brine and put pressure on top. In just 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 spicy tomato sauce
0.5 liters of unrefined sunflower oil
Salt to taste
Grate the carrots on a coarse grater. Cut the tomatoes and peppers into large slices, and the onions into half rings. Place 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. Place hot lecho into sterilized jars and roll up.
Salted green tomatoes for the winter.
Our most popular and traditional green tomatoes are salted. Very tasty! At the market they are sold in large wooden barrels, all year round.
Green, unripe tomatoes, preferably large and fleshy.
Celery sprigs
Garlic
Red hot pepper
Brine
For 1 liter of cold water (from the tap)
70 g salt (coarse)
We cut the tomatoes in half lengthwise, but not all the way. If the garlic is large, then cut each clove into several slices. Cut the pepper into rings (I do this with scissors, it’s very convenient). Celery into sprigs.
In each tomato we put several slices of garlic, 2-3 rings of pepper (depending on how much you like it spicy, or whether there are children in the house). We also stuff a sprig of celery there, mercilessly folded several times and secure all this beauty with ordinary spool threads, wrapping the tomato several times in different directions (If you are careful, then you can do it without threads). Market esthetes stuff the red pepper in such a way that it sticks out of the tomato with a red tongue (teasingly). -Like the smiley.
Place a layer of celery sprigs on the bottom of a pan, or a jar (or maybe a barrel), a layer of tomato on top, another pepper on the sides (for those who like it), then celery again, etc. The top layer is celery.
We dilute the salt in water and pour in the tomatoes. We put it under pressure. A 3-liter jar takes about 1.5 liters of brine.
When the tomatoes are overheated, stop bubbling, the brine becomes transparent - that’s it, the pickle is ready. If you use it right away, you don’t need to do anything else. And if you want to save, then drain the brine, boil it and immediately pour in the tomatoes. You can close it with a plastic lid or roll it up with an iron one. This must be done immediately after pouring the boiling brine. It can be stored for a very long time, even 2 years.
The finished tomato is cut into pieces and sprinkled with vegetable oil. You can do it without oil, as you like.
Bon appetit!
Winter salad
This recipe contains green tomatoes in a marinade.
5 kg green tomatoes
0.5 kg onions
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
Chop everything to taste, add salt, add oil and vinegar. Leave in the refrigerator for a day.
Place into jars and sterilize for 15 minutes. Roll up.
Of course, unripe green tomatoes cannot be cut into a salad, but marinated and you get a spicy and unusual delicious snack quite possible. And this does not mean at all that green tomatoes should be rolled into jars and wait until winter comes to enjoy them. It’s enough just to prepare day-old green tomatoes and within 24 hours you’ll have a spicy one on your table. vegetable snack. The pickling recipe is so simple that even for a young and inexperienced housewife in canning it will not be difficult. We offer you a recipe for salted green tomatoes instant cooking, we will cook them with big amount garlic and herbs.
Taste Info Vegetable snacks
Ingredients
- green tomatoes (medium size);
- sweet pepper (red);
- garlic;
- parsley;
- hot peppers.
- For filling:
- 2 liters of water;
- 50 g granulated sugar;
- 100 g salt;
- 100 ml table vinegar.
How to prepare daily salted green tomatoes
Wash green tomatoes thoroughly and cut them into large slices. Milk-ripe tomatoes are more suitable for daily pickling, that is, their surface is not dark, but slightly whitish. 
The pepper should be exactly red, you can, of course, take Green pepper, but then the snack will no longer look so bright and beautiful. Remove the stalk with seeds, wash and cut into thin strips. Use pepper in relation to green tomatoes in a ratio of 1:2. 
Wash and chop the leaves of fresh parsley, finely chop the garlic and hot pepper. You should add more greens; you don’t need to skimp on garlic either. But the quantity hot pepper depends on its spiciness and your love for spicy things. 
Place all this in a heat-resistant container with a lid and mix thoroughly. We use a large rectangular container, you can use a jar, pan or small tub. 
Add to water granulated sugar, vinegar and salt, bring it all to a boil and pour the resulting marinade over the chopped and mixed vegetables. If necessary, the amount of filling should be increased, the main thing is that it completely covers the tomatoes. 
Close the lid and leave at room temperature until the marinade has cooled completely. Then put the container in the cold. 
After 24 hours, you can apply and enjoy crispy and slightly spicy salted green tomatoes. If desired, the vegetable appetizer can be seasoned with vegetable oil, but this is not at all necessary, since in pure form she is very good. 
If you are a lover of salty, spicy, pickled dishes, then you will definitely like instant green tomatoes. By the way, such an appetizer is an excellent use for unripe tomatoes, which no one will eat raw, but when pickled or salted they will gobble them up on both cheeks.
Instant Pot Green Tomatoes are cooked with garlic, making them aromatic. The entire cooking process will take from 20 to 30 minutes, no more. You will have to wait another day for the tomatoes to marinate properly. And then just put the jars with the preparation in the refrigerator for storage and take it out when the need comes - guests unexpectedly showed up, or the whole family gathered at a large round table on the weekend. Green tomatoes go very well with potato and meat dishes. This snack goes great with strong alcoholic drinks.
Instant Green Tomato Recipe (No Vinegar)
Ingredients:
- green tomatoes – 1 kg,
- garlic cloves – 8-10 pieces,
- carrots – 2 pieces,
- parsley - 1 small bunch,
- celery (leaves) – 1 small bunch,
- hot pepper - to your taste,
- drinking water – 600 ml,
- salt – 30 g,
- granulated sugar - 2 tablespoons,
- dry dill - to your taste.
Preparation:
1. Try to select good, dense fruits. Rinse the tomatoes thoroughly under cool running water, let them drain and cut into large slices using a thin, sharp knife.
2. Cut the peeled garlic into thin slices/plates.
3. Wash, peel and chop the carrots into strips.
4. Finely chop the washed, lightly dried fresh parsley and celery.
5. Take clean ones glass jars and fill them with green tomato slices. Do it this way: lay out one layer green tomatoes, place garlic slices, carrot strips and chopped herbs on top, sprinkle to taste hot pepper. So fill the jar in layers almost to its very neck.
6. Now prepare the brine. Boil water, add salt, dry dill and sugar, stir everything until the components are completely dissolved. Pour boiling mixture over green tomatoes slices and leave the jars in room conditions for one day (this time is enough for the tomatoes to cook quickly and well).
7. After a day, you can serve a snack from green tomatoes to the table, having previously cooled them in the refrigerator and boiled potatoes for them. 
Well, what could be tastier than mashed potatoes with salted tomatoes, even green ones?
Adviсe:
— you can use less or more garlic, based on your own taste. When salted, it also turns out very tasty and crispy;
- you can add to the brine according to your taste Bay leaf, cloves and allspice peas.
Often, due to various circumstances, summer residents and gardeners have to remove tomatoes from their beds ahead of schedule, which is why they are faced with the problem: what to do with unripe fruits? In a great way will be salting green tomatoes in a saucepan. The advantages of this method include ease of preparation (in barrels, as they say, salting is much more difficult) and a variety of recipes. Let us note right away that unripe tomatoes turn out to be a little harder and sour than red ones.
Recipe No. 1
Ingredients for 3 3-liter pans:
How to pickle tomatoes
- The recipe involves stuffing the fruit with garlic, so it’s worth starting with that. We make small cuts on the tomatoes, into which we insert thin pieces of garlic, usually 2-3 pieces are enough. Put it in a saucepan.
- Mix water, sugar, vinegar, salt and herbs. Bring to a boil and pour into a container. The product will be ready for use after 4-5 days.
Recipe No. 2 – cold pickling.
This cooking method helps the fruits better retain vitamins and not lose their elasticity.
Ingredients per liter of water:
- Green tomatoes - appropriate amount;
- Sugar – 1 tbsp;
- Salt - 2 tbsp;
- Pepper – 6 pods;
- Garlic, spices, herbs - to taste.
Cold Canning Recipe
- Place garlic on the bottom of the pan, then tomatoes, on which it is advisable to make tiny cuts or holes; this way they will be better salted. Add various herbs and spices on top; while garlic and hot pepper should be cut into pieces.
- To make brine, take cold boiled water and dissolve the salt in it. Pour into a saucepan.
Recipe No. 3 – pickled tomatoes
Ingredients for one 3 liter pan
Recipe how to cook pickled tomatoes
- We make a cross-shaped cut at the stalk. Place dill and horseradish in a saucepan. Place the green fruits, pressing (but not squeezing) them tightly together.
- Pour in sugar and salt, pour in cold water. Pickled tomatoes will be ready to eat in a week; Afterwards they should be stored in any cool place.
Recipe No. 4
Ingredients for 1 liter of water
Recipe for pickling green tomatoes
- Place dill, pepper and garlic in a saucepan. Cut the tomatoes into two parts (or into 4, depending on the size). Place in a saucepan, leaving about 6-7 cm on top.
- Mix water with salt and vinegar. Bring to a boil. Make sure all the salt has dissolved.
- Pour the prepared brine over the tomatoes and cover with a lid. As soon as they cool down, you can put them in the refrigerator; after 3 days they will be ready.
Recipe No. 5
Ingredients
- Garlic – 3 cloves;
- Dill umbrella - 2 pcs;
- Horseradish and cherry leaves – 2 pcs;
- Salt – 50 g;
- Sugar – 2-3 tsp;
- Cabbage leaf – 2-3 pcs.
Quick cooking method
- We pierce the fruits with a fork at the stalk and place them in a pan.
- Between each layer of tomatoes we place horseradish and cherry leaves, garlic and dill.
- Sprinkle salt and sugar on top, add more dill and cabbage leaves. Before cooking, they need to be kept in boiling water for 3-5 minutes; this will make them less hard.
- Cover the vegetables with a plate, on which we place the bottle on top. Any other thing can serve as oppression.
- After 24 hours, the tomatoes should produce juice. If this does not happen, then add a salt solution (60 grams per liter) to them. Place the pickles in a cool place.
Recipe No. 6
Ingredients for 5 liters
Pickled tomatoes: cold cooking
- Add finely chopped dill, celery, horseradish leaf (for more spice you can also use tarragon sprigs), bay leaves, garlic (many throw it directly with the husk), coriander, pepper
- Now we lay out the tomatoes in such a way that there is room left for oppression. Don’t forget that there should be larger fruits on the bottom and smaller ones on top. Place a little more greenery on top
- For the brine, mix salt and cold water. Continue stirring until completely dissolved. Pour the prepared liquid over the tomatoes.
- We install oppression. In this form, the workpiece, prepared in a cold way, should stand for at least 2 weeks; Afterwards the pickled tomatoes will be completely ready.
Beneficial properties of green tomatoes
As mentioned at the beginning, green tomatoes, whether salted or pickled, are very healthy. By the way, tomatoes cooked in wooden barrels retain their vitamins and minerals better. So, of the most important and significant for human body The following properties of tomatoes can be noted:
- Prevention of heart attacks and the development of cancer cells. Pickled fruits are especially good for this.
- The serotonin contained in the composition (also called the hormone of happiness) normalizes nervous processes, due to which a person feels a lift in mood and a surge of vigor.
- Lycopene protects DNA from unwanted changes. We also note that green tomatoes reveal all their usefulness with vegetable oil.
- green tomatoes (medium size);
- sweet pepper (red);
- garlic;
- parsley;
- hot peppers.
- For filling:
- 2 liters of water;
- 50 g granulated sugar;
- 100 g salt;
- 100 ml table vinegar.
How to prepare daily salted green tomatoes
Wash green tomatoes thoroughly and cut them into large slices. Milk-ripe tomatoes are more suitable for daily pickling, that is, their surface is not dark, but slightly whitish.
The pepper should be exactly red; you can, of course, take green pepper, but then the appetizer will no longer look so bright and beautiful. Remove the stalk with seeds, wash and cut into thin strips. Use pepper in relation to green tomatoes in a ratio of 1:2.
Wash and chop the leaves of fresh parsley, finely chop the garlic and hot pepper. You should add more greens; you don’t need to skimp on garlic either. But the amount of hot pepper depends on its spiciness and your love for spicy things.
Place all this in a heat-resistant container with a lid and mix thoroughly. We use a large rectangular container, you can use a jar, pan or small tub.
Add granulated sugar, vinegar and salt to the water, bring it all to a boil and pour the resulting marinade over the chopped and mixed vegetables. If necessary, the amount of filling should be increased, the main thing is that it completely covers the tomatoes.
Close the lid and leave at room temperature until the marinade has cooled completely. Then put the container in the cold.
After 24 hours, you can apply and enjoy crispy and slightly spicy salted green tomatoes. If desired, the vegetable appetizer can be seasoned with vegetable oil, but this is not at all necessary, since it is very good in its pure form.
Instant salted green tomatoes recipe with photos
We offer you a recipe for quick-cooking salted green tomatoes; we will cook them with a lot of garlic and herbs.
Lightly salted green tomatoes per day
Cooking time: Not indicated
According to my recollections, the recipe that was most in demand was quick-cooking lightly salted green tomatoes; you will now see the recipe in a day. These salted tomatoes are no less tasty, stuffed with herbs and garlic for the winter.
– 1.5 liters of boiled water;
– 1.5 tablespoons of salt;
– 3 tablespoons of sugar;
- 1 tablespoon apple cider vinegar 5%;
– A small bunch of dill;
– 3 cloves of garlic;
Choose tomatoes that are dense, firm, whole, without any defects on the skin. Wash them.
Take a tall bowl or bowl of water and add salt, mix sugar and stir until completely dissolved, then add apple cider vinegar.
Finely chop the garlic. Be sure to prepare these green tomatoes for the winter.
Take a large container and put fresh dill and garlic on its bottom.
Pawn everything firm tomatoes, Spice up,
put chili pepper on top
pour in pre-prepared brine.
Chop the dill. Place more dill on top of the jar.
Place in the refrigerator for a day, after which lightly salted green tomatoes for instant cooking
will be ready. You will definitely like this recipe, as it is neutral and suitable for both adults and children due to the unobtrusive taste that comes out in the end.
Instant lightly salted green tomatoes, recipe per day
I love canned vegetables: tomatoes, cucumbers, various salads. Unfortunately, I don’t always have enough time to prepare preserves, since I have to work from morning to evening. I suggest preparing lightly salted green tomatoes, a quick recipe for cooking in a day
Instant pickled green tomatoes in a saucepan
Pickling green tomatoes is simple and profitable. Firstly, unripe fruits will be used, and you won’t have to think about how to preserve them. Secondly, recipes with which you can pickle green tomatoes great amount. Choosing the most suitable one for you will not be difficult. Thirdly, pickled green fruits are very healthy and tasty.
A variety of options for pickling allows you to prepare spicy tomatoes, sweet ones, with or without filling, with spices and classic ones in brine.
Even if your family already has a favorite recipe, you can always try something new. And housewives have long appreciated the benefits of homemade preparations:
- you know for sure that the dish is prepared from fresh ingredients;
- such snacks are much cheaper;
- most importantly, tastefully homemade none can compare popular salads from the supermarket.
It is very convenient to use enamel pans for pickling green tomatoes. They successfully replace barrels, in which vegetables have long been salted and fermented. In modern apartments and houses you can rarely find a real pickling tub. But the pots, buckets and plastic containers available in sufficient quantity and different volumes. Optimal packaging A saucepan up to 5 liters is considered. In such containers you can marinate tomatoes in different ways.
Let's consider popular recipes pickled green tomatoes in a pan for the winter.
A simple and tasty option for home marinating
We will need medium-sized, unripe tomatoes. It is best if they are at the stage of milky ripeness with a slightly whitened skin.
Brown, red and green require different concentrations salt for pickling.
We select smooth, healthy fruits without damage, signs of spoilage or rotten areas.
Wash the fruits well and place in a colander to blanch in boiling water. Let the tomatoes sit for 5 minutes, then immediately cool under cold running water.
We wash the greens, let them drain and chop them.
Peel the garlic; you can cut the cloves in half. Often, when marinating, garlic cloves are placed whole.
Place the pan in a bowl of a suitable size so that during fermentation the juice does not drain onto the floor.
Place the blanched green tomatoes in a saucepan in layers. Sprinkle each layer with herbs, pepper slices and garlic. The more fresh herbs we take, the richer the taste of pickled green tomatoes in the pan will be.
Boil the brine and cool. Pour the cooled mixture over the tomatoes, place a plate on top and press down. Cover with a clean cloth. We schedule a tasting in 2 weeks.
Ingredient proportions for 1 kg of green tomatoes:
- garlic – 1 large head;
- hot pepper – 1 pod;
- parsley and celery - 1 bunch each.
Add bay leaf and pepper if desired sweet pea in small quantities.
To make brine, for every liter of water you need to take 2 tablespoons of salt.
Accelerated salting option
This recipe is used by many housewives to speed up the preparation process. Due to the solanine content in green tomatoes, it takes time to reduce its concentration. It is destroyed during fermentation and the green tomato preparation in the pan becomes safe for consumption. But it is possible to pickle instant green tomatoes.
Literally in a day you get delicious tomatoes, but in this case you need to add table vinegar. If this doesn't bother you, then let's get started.
We measure the number of unripe tomatoes using a 3-liter saucepan. We take as much as will fit in it. Usually this amount is equal in weight to 1.6 - 1.8 kg.
Wash all the tomatoes well and cut them into slices like a salad. To ensure that the vegetables are strong and elastic when cooked, do not cut them finely.
Grate 2-3 carrots.
Cut the hot pepper into pieces. Adjust the amount of spiciness to your taste.
Grind the garlic cloves in a convenient way.
We begin to place the vegetables in layers in the pan - alternating tomatoes with garlic, carrots and peppers.
Pour boiling water over and leave for 15 minutes. Then pour the water into a separate container and boil again, but with salt (2 tablespoons), sugar (5 tablespoons), vinegar (100 ml). Add laurel leaves (3 pcs.) and peppercorns (5 pcs.) to the brine.
Boil the mixture for 3 minutes and pour the tomatoes into the pan. Cover with a lid and marinate for a day. After 24 hours, our marinated green tomatoes in the pan are ready.
Cold method of marinating in a pan
An excellent option for pickling green tomatoes with barrel flavor. Pots help out if there is no tub in the house. And it requires a lot of care so that it lasts longer and the quality of the fruit is excellent. Therefore, the preference of housewives enamel pans quite justified.
This option does not have very strict dosages of products, and it is considered the most convenient. Another plus is that you can use tomatoes for harvesting. different sizes. Very large ones are cut in half. The main ingredients are green tomatoes, fresh herbs(dill, celery, parsley), spices (garlic and hot pepper).
Wash the prepared vegetables under running water. Cut large ones, and chop medium and small ones. The punctures can be replaced with cross-shaped cuts in the area of the stalk.
Peel the garlic and cut into slices.
Cut the hot pepper into pieces or rings.
Wash the greens and chop coarsely or leave whole leaves.
Place greens on the bottom of the pan and a layer of tomatoes on top. Alternate layers of green tomatoes with peppers, garlic and herbs. Spices are placed in one layer. After laying the pan, you need to make sure that the final layer is made of spices and herbs.
Preparing the marinade is very simple. For a 3-liter saucepan you will need cold boiled water(2 liters) and coarse salt (70 g per liter). When cooking for 5 or 10 liter pots, just recalculate the proportions. Fill the container so that the brine covers all the vegetables.
Quick option with vegetables
Amazing and delicious recipe combinations of green tomatoes, bell peppers, carrots, onions and spices.
Its uniqueness is that the green tomato appetizer looks like stuffed pepper. And the filling consists of garlic, onions, carrots and tomatoes. But unripe tomatoes canned in this way will surprise all guests.
For 5 kg of sweet pepper you will need to prepare:
- 5 kg of unripe tomatoes;
- 300 g peeled garlic;
- 1 carrot and 1 large onion.
The marinade is prepared from 2 glasses of sugar, vinegar and vegetable oil and 2 tablespoons of table salt.
Cut the tomatoes into small slices.
We clean the pepper from stalks and seeds and rinse under running water.
Grind tomatoes, carrots, onions and garlic in a meat grinder. Mix and stuff peppers with this mixture.
Place it tightly in the pan, additionally sprinkling with herbs and onion rings.
Boil the marinade with all the ingredients at once and pour over the workpiece. Place the pan with peppers on the fire and boil for 15 minutes.
Cooled vegetables can be tasted.
When pickling green tomatoes, don't be afraid to use your favorite herbs. Each of them gives its own taste and aroma to the snack, so there are a lot of recipes.
Instant Marinated Green Tomatoes with Garlic
If you have a lot of green tomatoes, you can put them to good use by making a quick and tasty appetizer using this recipe. Instant Marinated Green Tomatoes with Garlic They are perfect for any side dish, and as an appetizer they can be served with baked meat. To purchase rich taste, the tomatoes need to sit in the refrigerator for two days. During this time they will marinate well and become softer.
Ingredients
Cooking steps
Wash and cut green tomatoes into slices. Add salt, sugar, a mixture of peppers, finely chopped parsley and garlic passed through a press, pour in vinegar. All ingredients should be mixed and left until the salt and sugar dissolve. You can stir a couple more times so that the sugar and salt dissolve faster.
Then add to the tomatoes sunflower oil and mix again. Oil must be added at the very end, since spices do not dissolve well in it.
Cover the bowl with tomatoes with film or a lid and put it in the refrigerator for two days. After this time, delicious quick-cooking pickled green tomatoes with garlic can be served.
Instant pickled green tomatoes with garlic - recipe with photos
If you have a lot of green tomatoes, you can put them to good use by making a quick and tasty appetizer using this recipe. Quick-cooking marinated green tomatoes with garlic are perfect for any side dish, and as an appetizer they can be served with baked meat. To purchase...
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