Quick green tomatoes are the most delicious recipe. Green tomatoes for the winter. Marinated green tomatoes with garlic, pepper and herbs

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

We will reveal to you secrets of rolling up instant green fruits. Firstly, you don’t 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 protect your blanks from “explosive consequences”, in other words, the jars will not swell or crack.

For the first marinating method 6 kilograms of tomatoes prepare:

8 onions;
2 heads of garlic;
a bunch of parsley;
8 tablespoons sugar;
4 tablespoons salt;
6 carnation inflorescences;
4 tablespoons of 9 percent vinegar;
6 bay leaves;
12-14 pcs. black pepper;
10 sweet peas.

Cooking tomatoes: step-by-step instructions

The parsley is washed and finely chopped. The garlic is peeled.
Clean tomatoes cut lengthwise.
Place parsley and one garlic into the resulting pocket.
Tomatoes put in jars and cover with onion rings.
Fill the jars with boiling water and leave for 20 minutes.
Drain the water from the cans into the pan and add spices, boil for 15 minutes and pour regular boiling water over the tomatoes again.
Remove the marinade from the heat and add vinegar.
Remove the boiling water from the jars and add marinade there, roll up the lids.
Turn over and cover the jars.

Armenian marinated green tomatoes

We continue to prepare green tomatoes and garlic for the winter: recipes with finger-licking photos will help housewives quickly make a savory snack from available products. You can slightly modify the previous recipe and cook Armenian green tomatoes. This appetizer is quite spicy, aromatic and looks very beautiful on the table.

You should prepare:

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

Step-by-step preparation of Armenian appetizers from green tomatoes

Grind the herbs, peppers and garlic in a meat grinder or using a blender.
Wash and dry medium-sized tomatoes, make cuts across the fruit, as if cutting the cap of a tomato.
Stuff each tomato chopped mixture of herbs, pepper and garlic.
Place 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.
We prepare the marinade like this: heat the water, add sugar, salt, and after boiling vinegar.
Pour the marinade into jars, cover with lids and place in a saucepan with heated water, covering two-thirds of the jars.
Turn on the heat, bring the water to a boil and Sterilize the workpieces for 10 minutes.
Cool the jars slightly after sterilization and preserve while hot.

Green tomatoes with garlic and herbs without seaming: you'll lick your fingers

Pickled tomatoes are a favorite snack of many gourmets, which does not require much effort or expense.

Today, to pickle tomatoes, you don’t have to look for a tub, pan or bucket. We invite you to repeat the most delicious recipe for pickling tomatoes in a jar, under a nylon cover.

For 4 kilograms of green tomatoes, prepare:

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

Place all ingredients in a three-liter jar, add spices, sugar, salt and fill with water. Cover with a nylon lid and place in the refrigerator or basement. This is a classic recipe for pickling tomatoes, but if you like spicier snacks, we’ll tell you how to pickle green tomatoes with garlic and herbs without seaming in Georgian style.

Spicy tomatoes in Georgian style

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 it is necessary lightly cut the fruits across and fill them with a mixture of chopped greens, chopped garlic and salt. Place the tomatoes in a jar and add red pepper, put them in the refrigerator and wait 3 weeks. Pickling green tomatoes in this way does not require liquid: tomatoes, combined with herbs, release juice on their own, the result is very aromatic and tasty. Also in one of our articles we also talked about how to cook, which will give you some 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, housewives do not have to wield a seaming wrench. Can be purchased regular or thick nylon covers or special screw caps. You can also salt tomatoes in a plastic, enamel bucket, wooden barrel or ceramic pan.

In the first recipe we will prepare tomatoes in the snow with garlic for the winter in liter jars. Garlic will play the role of snow; it should be chopped. This will make the appetizer more piquant and spicy.

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

Let's start pickling green tomatoes

Preparing the ingredients: wash vegetables and herbs, peel garlic, measure out spices.
Sterilize the jar and put the greens in it and half of green tomatoes.
Add chopped garlic, then again tomatoes and greens.
We make the brine and send it to banks.
Cover the workpiece with a lid– plastic or tin, with a special twist.
We store tomatoes in the refrigerator, in a month you can already eat them.

How to pickle green tomatoes and carrots?

For the next method, we will need carrots, because we will be making green tomatoes marinated with garlic and carrots for the winter: recipes for this tasty preparation exist in different variations. A simple marinating method awaits you - the tomatoes are dense, aromatic, moderately spicy, due to the addition of horseradish roots, hot red pepper and a large amount of garlic.

So, prepare all the ingredients for canning.

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

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

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

We continue to lay out the vegetables in layers, covering them with herbs on top.

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

Pour hot liquid into the 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 instructions await you, how to prepare delicious pickled tomatoes in a large container.

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

There are many recipes, instructions, photos and videos devoted to preparing green tomatoes, because this snack has already become traditional for our everyday and holiday tables. She cook without vinegar.

Green or unripe tomatoes are a product for real gourmets. Such tomatoes have a denser structure, and their taste differs from the taste of red tomatoes, which is why in cooking green tomato recipes occupy a separate place.

Green tomatoes contain several times more beneficial oxalic acid than their ripened relatives, red tomatoes, which is why those who have kidney and stomach problems should limit their consumption of unripe tomatoes.

In Russia, green tomatoes are most often salted or pickled, and in the USA, green tomatoes are one of the favorite snacks. Green tomatoes are used to make soups, jams, salads, as well as pies, muffins, omelets, risotto, sandwiches and pizza, and even ice cream.

Fried Green Tomatoes in Creamy Sauce

Ingredients:

Butter - 3 tbsp. spoons
Green tomatoes - 4 pcs.
Egg - 2 pcs.
Breadcrumbs - 4 tbsp. spoons
Premium flour - 3 tbsp. spoons
Cream 33% - 1 glass

Cooking method fried green tomatoes in creamy sauce:

Wash the tomatoes and cut into slices 1 cm thick.

In a bowl, beat the eggs using a whisk or mixer. Dip tomatoes into eggs and coat in breadcrumbs. Fry the tomatoes in a preheated frying pan in combination with butter until golden brown.

To prepare the sauce, add flour to the remaining butter in the pan, pour in the cream and cook until the sauce thickens, stirring continuously. Salt and pepper the sauce to taste.

Serve fried green tomatoes drizzled with sauce.

Recipe for green tomato salad "Watercolor"

Ingredients:

Green tomatoes - 4 kg
Sweet red pepper - 1 kg
Onions - 1 kg
Sugar - 1 glass
Salt - 0.5 cups
Carrots - 1 kg
Vegetable oil - 2 cups

Cooking method green tomato salad:

Wash all vegetables thoroughly, peel carrots, onions and peppers, cut everything into strips.

Cut the tomatoes into rings or half rings. Place all the chopped vegetables in a bowl and mix well.

Add salt to the vegetables, mix well and cover the bowl with a clean towel. Leave the salad for 6 hours to infuse. After the allotted time, if necessary, you can drain the resulting juice.

Pour vegetable oil into the frying pan and let it boil. Pour boiling oil into the salad, add sugar and mix everything well. Place the salad in prepared clean jars.

Sterilize the jars for 15-20 minutes, then immediately roll up the lids.

Canned green tomatoes

Ingredients (for 1 three-liter jar):

Green tomatoes
Bay leaf - 3 pcs.
Cloves - 4 pcs.
Black peppercorns - 4 pcs.
Dill (inflorescence) - 1 pc.
Mustard seeds - 1 teaspoon
Salt - 2 tbsp. spoons
Allspice peas - 4 pcs.
Sugar - 3 tbsp. spoons
Vinegar 9% - 50 g

Cooking method canned green tomatoes:

Place spices, sugar, salt and vegetables at the bottom of the prepared sterilized jar.

Boil water, pour into a jar and leave for 15 minutes. Drain the brine, bring to a boil, add vinegar. Pour boiling brine over the tomatoes and roll up the jar.

Leave the jar in a warm place for a day. Store canned green tomatoes in a cool place.

Green tomato and corn soup

Ingredients:

Olive oil - 2 tbsp. spoons
Onions - 1 pc.
Garlic - 1 clove
Ground cumin - 1.5 teaspoons
Green tomatoes - 4 pcs.
Red tomatoes - 4 pcs.
(fresh) - 1.5 cups
Vegetable broth - 7 cups
Ground black pepper

Cooking method green tomato and corn soup:

Peel the onion and garlic, cut into small pieces. Cut the tomatoes into small cubes.

Heat oil in a saucepan over medium heat, add onion and garlic and fry until soft. Add ground cumin, corn kernels and tomatoes to the pan. Mix everything well and cook for 5 minutes over medium heat. Pour vegetable broth into the pan, reduce heat to low and cook until tender. Add pepper and salt to taste.

Top Chef Nino Graziano - Best Recipes

Closer to autumn, many people still have green tomatoes in their summer cottages. To prevent vegetables from going to waste, various preparations are made from them: they are salted, they are prepared in salads and sauces, and they come up with recipes for snacks. We have collected the most interesting options for processing green tomatoes in this article.

Green tomato salad

This salad is not hidden for the winter, but is eaten freshly prepared.

3 large green tomatoes;
200 g walnuts;
bulb;
fresh herbs to taste;
seasonings: pepper, salt, coriander;
1 tbsp. l. vegetable oil;
6 tbsp. l. vinegar.

How to cook

Chop the tomatoes and place in a saucepan with 200 ml of water. Add salt, oil, vinegar (2 tbsp) and bring to a boil; leave for a few minutes.
The tomatoes are placed in a colander. Onion, cut into large rings, is added to them.
Nuts and garlic are passed through a meat grinder. The remaining vinegar and spices must be added to the resulting composition. Mix everything.
When the paste becomes thick, add it to the tomatoes. Chop fresh herbs there too. Mix everything and put it in the refrigerator for an hour: let all the components combine with each other.

Pickling green tomatoes

One of the classic salting methods is barrel salting. At home, you don’t always have a suitable barrel and a place to store it, but you can salt the tomatoes in a pan or bucket. If there are few vegetables, the easiest way is to use jars.

2 kg. fresh green tomatoes;
2 liters of water (for brine);
140 g salt;
sugar - to taste;
pepper - peas or capsicum;
greens (dill, celery, horseradish).

How to cook

Remove the stems from the tomatoes. If the vegetables are large, you should cut them in half. For pickling, it is best to choose dense tomatoes of the same size and degree of ripeness.
Line the bottom of the jar with half of the greens; pack vegetables tightly. Add pepper on top and complete the preparation with the rest of the leaves.
At the same time, make the brine. To do this, boil water and pour sugar and salt into it. It is best to take stone and coarse grinding.
The water should boil and all the spices should dissolve well. Cool.
Pour it into a jar of tomatoes; close the lid loosely.
The workpiece is placed in a dark and cool place.
Tomatoes will need at least 2 weeks for salting. They can be stored in the refrigerator for 3 months.

Green tomatoes with garlic

This appetizer will be relevant both for a holiday and for an everyday table. The amount of ingredients is indicated for 3 liter jars.

1.8 kg. green tomatoes;
1 onion;
large head of garlic;
a stalk of horseradish and a bunch of parsley;
3 tbsp. l. vinegar (9%);
2 tbsp. l. salt and sugar;
hot pepper pod;
spices: bay leaf, peppercorns.

How to cook

The onion is cut into wide rings, the garlic into thin slices, and the hot pepper into rings.
Remove the green part from the horseradish, cut into chopsticks - no more than 4 cm in length.
Spread half the onions and peppers into the bottom of the jars. Add 3 pieces of horseradish, bay leaf, 5 black peppercorns and 3 allspice.
Cut the tomatoes on the side. It should look something like a “book”. Parsley and a slice of garlic are inserted into each cut.
The container is filled with stuffed tomatoes to the very top.
Boil water and pour in tomatoes for 20 minutes. Cover the jars with clean lids.
After the time has passed, transfer the liquid into a saucepan and pour the remaining boiling water over the vegetables.
To the water poured into the pan, add half a glass of fresh boiling water, sugar and salt. Bring everything to a boil and leave for 3 minutes.
Add hot marinade and vinegar. We will no longer need the water poured a second time.
The jars must be screwed on, turned over and wrapped well until they cool completely.

Stuffed green tomatoes

A 1 liter glass container is best suited for this preparation.

2 kg. green tomatoes;
head of garlic;
dill and parsley;
2 carrots;
several rings of hot pepper;
liter of water;
110 g sugar;
40 gr. salt;
120 ml. vinegar 9%;
Bay leaf.

How to cook

We wash the vegetables well and remove the stems.
We make a cut in each tomato - from the base to the middle.
We put carrots and garlic in them.
The jars must be prepared in advance - sterilized, and the lids must be boiled.
At the bottom of the container, place: a piece of bay leaf, 3 sprigs of dill and parsley. Place the tomatoes.
To make the marinade, combine water, sugar and salt in a saucepan. Bring to a boil and boil. Finally add vinegar. Pour the mixture into jars; cover them with lids and place them in a saucepan.
Sterilization should take 15 minutes.
We roll up the workpiece “turnkey”, turn it over and wrap it for 1 hour.

Korean green tomatoes for the winter

The tomatoes are cooked with the same spices that we love in store-bought Korean salads.

800 g green tomatoes;
bell pepper;
a bunch of celery and parsley;
3 tbsp. l. granulated sugar;
one large carrot;
5 cloves of garlic;
50 ml. vinegar 9%;
ready-made mixture of fragrant Korean spices;
Bay leaf;
1 tbsp. l. salt.

How to cook

It is better to take tomatoes that are still unripe and of medium size.
Cut carrots and garlic into thin slices.
Sprigs of parsley and celery are placed in sterilized jars. Additionally, you can use currant and cherry leaves.
Cut each tomato in half to create a “pocket”. Carrots and garlic, as well as herbs and hot peppers are added to this hole.
The jars are filled with stuffed tomatoes. Place rings of bell and capsicum peppers on top and sprinkle with tsp. spices
Pour boiling water over the tomatoes. Cover the jars with lids and heat them for 5 minutes.
Drain the water, boil and add again to the tomatoes. Wait 5-7 minutes.
Pour out the liquid again; put sugar and salt. Place on the stove and boil for a few minutes. Add vinegar and after 2 minutes pour the marinade into jars.
Roll up the tomatoes, wrap them and leave to cool.

Green tomatoes can be used to prepare many delicious dishes. We hope you will like some of what we present.

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

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

To prepare this snack you will need:

3 kg of fruits;
head of garlic;
a bunch of parsley;
3 dill umbrellas;
12-15 black peppercorns;
1.5 teaspoons of 70% vinegar essence;
6 pcs. bay leaves;
3 tbsp. 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). Peel the garlic cloves and cut into thin slices. Wash the greens and finely chop them. Stuff the tomatoes with garlic and herbs.

We will marinate in liter jars (3 pieces will be needed). Place an umbrella of dill, 2 bay leaves and 4-5 peppercorns in each jar. We also send stuffed tomatoes there and pour boiling water over it all. Cover the dishes with metal lids and leave for about 20 minutes. Then drain the liquid, boil it and pour it over the tomatoes again.

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

For the winter in jars without sterilization

Pickling “golden apples” (this is how “pomo d’oro” is literally translated 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 salt;
100 ml 9% table vinegar;
2 pieces of thoroughly washed jars.

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

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

I found a simple recipe for pickling green tomatoes. The author claims that they turn out like store-bought barrels. Watch this video recipe.

How to marinate spicy tomatoes with peppers

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

You will need:

5 kg of green tomatoes;
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, prepare the filling. We wash the greens, dry them and chop them with a knife. We pass the peeled garlic through a press. Cut the washed hot pepper into thin slices. Then mix the garlic gruel with herbs and chili.

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

Stuffed with carrots

Eating pickled unripe tomatoes will not make you gain weight. They are low in calories - only 20 kcal. It contains 3.92 g of carbohydrates and 1.07 g of protein.

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 garlic;
1500 ml water;
3.5 tbsp. spoons of salt.

Pay special attention to the carrots you use - they should be juicy and sweet. We clean it, and then grate it on a fine grater or puree it in a blender. Grind the peeled garlic in a blender into a paste. Remove the stalks and seeds from the sweet peppers, wash the fruits and puree (drain off the resulting liquid). Chop the washed greens with a knife.

Mix pepper with carrots, garlic and herbs. We enrich this composition with 0.5 tbsp. spoon of salt and mix the ingredients. We wash and cut the tomatoes. Next, carefully scrape out a small amount of pulp from each tomato with a teaspoon and stuff the fruit with the filling. Then transfer the tomatoes to a saucepan or stewpan.

Let's start preparing the marinade. Dissolve the remaining salt in lukewarm, unboiled water and pour this liquid over the tomatoes. Cover the vegetables with a plate on top and put pressure on them. The tomatoes should be completely covered with brine. These 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 don’t eat them earlier :)

Anyone who has once tried this 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 granulated sugar + salt;
6 peas of allspice;
2 pcs. bay leaves;
1 teaspoon of 70% vinegar essence;
2 liters of water.

Sterilize the bottle. Place pepper (black + allspice), bay leaf and chili at the bottom of the container. Rinse the tomatoes thoroughly and fill the jar with them.

Bring the water to a boil and pour it over the vegetables. After this, cover the bottle with a metal lid and leave for 5 minutes. Next, pour 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 container with a metal lid. Turn the vessel upside down and wrap it in a blanket. After a day, move the workpiece to the closet.

Instant Pot Option

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

The recipe for the instant snack is:

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

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

Place the tomatoes in the pan, transferring them with the spicy mixture. Cover the dish with a lid and place in the refrigerator for 2 days. And then we take a sample. I'm sure you will definitely like it.

Simple recipe with vinegar

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

Prepare:

50 pcs. green tomatoes (choose small ones);
4 dill umbrellas;
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 place a dill umbrella, 2 garlic cloves and 4 cherry and currant leaves. We also add 4 peppercorns and ¼ of the chili to each jar.

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

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

When the marinade has cooled, pour it into a saucepan and put on fire. Pour boiling water over the tomatoes again and wait until the brine has cooled. Next, pour the liquid into a saucepan, put it on the fire and wait for it to boil. Pour boiling water into jars and add 0.5 teaspoon of vinegar to each of them. We seal the workpiece, turn the container over and wrap it in a blanket. Once the preserved food has cooled, put it in the pantry.

Blank “Finger lickin’ good”

To prepare a delicious snack, you will need:

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

Wash the tomatoes and cut them into slices. Add some salt, mix and put in the refrigerator for a couple of hours. During this time, liquid will collect in the bowl with vegetables - it needs to be drained.

Cut the peeled, washed onion 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. Place the peppers in the pan along with the onions and fry for another 5 minutes with the lid closed.

Transfer the onions and peppers to the tomatoes. We wash the greens and chop them with a knife. Grind the peeled garlic using a press. Then we add the greens and garlic to the other ingredients of the appetizer.

Bring the vinegar to a boil, reduce the heat and simmer for 3 minutes. After this, cool the vinegar to room temperature and pour it over the vegetables. Mix everything thoroughly and put the workpiece in the cold.

According to this recipe, tomatoes and vegetables should be marinated for 2-3 days. In this case, 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 sugar;
1 tbsp. a spoon of 9% vinegar;
half a bunch of greens (parsley + dill);
1 teaspoon salt.

Wash the tomatoes and cut them into large pieces. Remove the stem and seeds from the pepper, wash it and cut it into small strips with a knife. Combine peppers and tomatoes.

Grind the peeled garlic into a paste in a blender. Then we send it to other vegetables. We wash the greens, dry them and finely chop them with a knife, then add them to the other ingredients. Mix all salad ingredients.

After a day, the salad can be safely served. When serving, I recommend seasoning it with olive oil. And on top you can decorate with parsley leaves.

Green tomatoes are the unripe fruits of the tomatoes we all know. They contain many vitamins and minerals that have a beneficial effect on the human body and improve immunity.

Eating them can prevent heart attacks and the occurrence of cancer cells. Also, unripe tomatoes have a good effect on the nervous system; eating them provides a great mood because they affect the production of serotonin.

Housewives often face questions about how and where to use such a product. Of course, fresh green tomatoes are unsuitable for food, but canned tomatoes are simply created for them. This article contains delicious and easy-to-prepare recipes starring green tomatoes.

Green tomato salad for the winter - step by step photo recipe

Once upon a time, while on a plane, I was amazed to see two elderly ladies opening a jar of homemade preparations and laying out food for a meal. Obviously, you haven’t flown for a long time or you just wanted your own, not a catering one?! However, I was struck not only by the very fact of preparing such an abundant “clearing”, but also by the pungent, delicious smell that emanated from the jars.

None of the passengers remained indifferent, everyone perked up. The female half rushed to ask for the recipe. That’s how this salad ended up in my arsenal for winter preparations. But cooking the same recipe year after year is boring and uninteresting for me.

Only now, when the frosts began, and there were green tomatoes left in the garden, I again remembered how to preserve them quickly and without much hassle. Maybe for someone my advice will also become such a tasty lifesaver?!

For long-term storage, jars of salad must be sterilized and sealed. Store in a cool, dark place.

Your mark:

Cooking time: 1 hour 0 minutes

Quantity: 1 serving

Ingredients

Sweet pepper: 1 pc.
Bulb: 1 pc.
Green tomatoes: 3 pcs.
Salt: 1 tbsp. l. incomplete
Parsley or cilantro: 1 bunch
Vinegar: 3 tbsp. l.

Cooking instructions

Finger-licking green tomatoes for the winter

The “Finger-licking Green Tomatoes” recipe is incredibly appetizing, and it won’t be difficult to make. The calculation of ingredients is made for 3 kilograms of unripe tomatoes.

List of ingredients:

Greens (parsley, dill, currant and cherry leaves) – 200 g.
Bulb.
Garlic - head.

Fill:

Vinegar 9% – 200 ml.
Black pepper – 5 peas.
Bay leaf – 2-3 leaves.
Water – 3 l.
Salt – 2 tbsp.
Sugar – 9 tbsp.
Vegetable oil – 1 tbsp. l. per liter jar.

Preparation green tomatoes for the winter "You'll lick your fingers"

To pour sugar and salt into the water, stir and wait until they dissolve.
Put a couple of bay leaves, allspice there and boil the marinade. After removing from the stove, pour vinegar into the marinade.
Take three-liter jars that are sterilized and dry. Put herbs and garlic in them, which must be peeled and cut, and also add oil.
Place tomatoes and onions on top. Chop the onion the way you want.
If the tomatoes are large enough, cut them into pieces.
Fill the jars only with hot marinade!
Next, sterilize the container with the workpiece for another 20 minutes.
After this time, the jars will be ready for seaming.

Delicious and simple recipe for green tomatoes for the winter

This delicious recipe will come in handy during the winter, and it’s quite easy to prepare.

List of ingredients:

Thick-skinned tomatoes.
Water.

Preparation

To prepare, take the tomatoes, wash them and cut them a little larger than for a regular salad.
Take jars with a suitable capacity for you. Place tomatoes at the bottom of the jars.
Fill the containers with cold water.
Next, set them to sterilize for 20 minutes.
After this time, roll them up.

This option is very convenient for preparing a salad: just open the jar, drain the water and take out the tomatoes. Add any vegetables, sunflower oil, salt and pepper - and the salad can be served.

Green tomatoes in jars without sterilization

There are often recipes that suggest sterilizing already closed jars, but this is not very convenient. Process empty containers to prepare this wonderful dish worry-free. Jars can be sterilized by steaming in the classic way, in the oven or in the microwave. I would like to focus on the last option, as the simplest and fastest.

Pour a couple of tablespoons of water into a jar and place it in the microwave at maximum power for 2 minutes.
If the jar is large and does not fit into the microwave, then place it on its side.
After 2 minutes you will take out a hot, sterilized jar.
Discard any remaining water, if any, and you can begin canning green tomatoes without further sterilization.

List of ingredients:

Green tomatoes – 3 kg.
Carrots – 1/2 kg.
Sweet pepper – 1/2 kg.
Hot pepper - pod.
Onions – 1/2 kg.
Garlic – 1.5 heads.
Salt – 1/4 tbsp.
Sugar – 1/4 tbsp.
Vinegar – 1/2 tbsp. (9%).
Vegetable oil – 1/2 tbsp.
Water - as much as needed.

Preparation

First, peel and rinse the vegetables.
Cut the tomatoes into equal sized cubes. Follow the same procedure with sweet peppers.
Grate the remaining vegetables.
After this, put all the ingredients in a saucepan, add oil and boil. Water should be added only when necessary; tomatoes are usually quite juicy and do not require additional liquid.
After the future salad boils, add salt, add sugar and vinegar and simmer this whole mixture for some time over low heat.
Place the salad in jars while it is hot and roll up.

Delicious stuffed green tomatoes for the winter

Green tomatoes are stuffed with absolutely any mixture of vegetables. One of the most delicious options is a combination of onions, peppers and carrots.

List of ingredients:

Green tomatoes – 10 kg.
Parsley - the more, the better.
Hot pepper – 6 pods.
Onions – 6 pcs.
Carrots – 6 pcs.
Garlic – 4 heads.
Dill - the more, the better.
Water – 6 l.
Salt – 12 tbsp.

Preparation stuffed green tomatoes

Rinse the above ingredients first.
Grate the carrots using the side of the grater with the large holes.
Cut the onion into slices, finely chop the greens, mix and salt everything.
Next, rinse the tomatoes and dry them.
Make a neat cut on each, remove the pulp and stuff them with a mixture of prepared vegetables.
Place the tomatoes in sterilized jars.
Next, prepare the pickling liquid: add salt to the water (for one liter of water you need to use a spoonful of salt), boil for a few minutes and pour it over the tomatoes.
Cover the jars with a lid. So they should stay in the room for 3-4 days.
After that, put them in the cellar or basement.

How to make pickled green tomatoes

Another delicious, almost gourmet and uncomplicated recipe is pickled green tomatoes.

List of ingredients:

Green tomatoes – 6 kg.
Onion – 8 heads.
Carrots - 1 kg.
Garlic – 2 heads.
Parsley - a bunch.
Marinade:
Sugar – 8 tbsp.
Salt – 4 tbsp.
Carnation – 6 inflorescences.
Vinegar – 4 tbsp. (9%).
Bay leaf – 6 sheets.
Black pepper – 12-14 peas.
Allspice – 10 peas.

Cooking process pickled green tomatoes

First of all, take care of the parsley, you need to wash it and chop it.
Wash and peel the carrots, then chop into cubes or slices.
Peel the garlic.
Wash the tomatoes and cut them lengthwise. Fill this pocket with parsley, carrots and one clove of garlic. Place the stuffed tomatoes in sterilized jars, add coarsely chopped onion on top.
Pour in boiling water and leave alone for 20 minutes.
Pour the water into a separate pan, add the necessary spices and boil for another 15 minutes. While the marinade is boiling, pour regular boiling water into the jars of tomatoes.
Remove the marinating liquid from the heat and pour in the vinegar.
Drain the boiling water from the jars of tomatoes and pour in the prepared marinade. After that, roll it up. Tip: it’s better to place the jars upside down, cover and cool in this form.

Recipe for green tomato caviar for the winter

A real treasure of the culinary world is green tomato caviar.

List of ingredients:

Green tomatoes – 1 kg.
Bell pepper – 3 pcs.
Bulb.
Carrots – 300 g.
Vegetable oil – 100 ml.
Sugar – 50 g.
Salt.
Ground black pepper.
Apple cider vinegar – 1 tbsp. (9%).
Black pepper - a pea.

Preparation caviar from green tomatoes for the winter

Initially, wash all the vegetables and cut them into medium pieces, then put all the ingredients in a blender or grind using a meat grinder.
Place the chopped mixture in an enamel bowl. Next add salt and sugar.
Place the resulting mixture on low heat and cook for 1.5 hours, always stirring.
About 10 minutes before the end of cooking, add black pepper, vegetable oil and vinegar. G
Place the finished tomato caviar in a sterilized jar and screw on the lid.
Cover with a blanket and leave in the room until completely cool.

Green tomatoes with garlic - a spicy gourmet recipe

One of the favorite salads of gourmets who are partial to spicy food can be a salad of unripe tomatoes in tomato marinade with garlic.

List of ingredients:

Green tomatoes – 10 kg.
Sweet pepper – 5 kg
Garlic – 1 kg.
Hot capsicum – 1 kg.
Parsley – 1 kg.
Marinade:
Ripe red tomatoes – 8 kg.
Vinegar - 4 tbsp. (5%).
Vegetable oil – 8 tbsp.
Sugar – 800 g.
Salt – 500 g.

Preparation

At the first stage, rinse the vegetables and parsley.
Next, chop the tomatoes, taking into account their size: if they are very large, then into several parts.
It is better to cut the peppers into strips, be sure to remove the seeds before doing this.
Crush the garlic cloves and finely chop the parsley.
Chop the ripe tomatoes as much as possible and place in a large bowl. Pour in vinegar and oil, sweeten and salt.
Cook over maximum heat - the mixture should simmer for several minutes.
Add chopped vegetables and parsley to the marinade and cook the whole mixture for about 20 minutes, stirring from time to time.
Remove the prepared salad from the heat, place in clean and pre-sterilized jars and roll up. Immediately after rolling, turn them upside down and wrap them in something warm until they cool. Then safely store in a cool place.

Pickled green tomatoes for the winter

Pickled tomatoes are incredibly tasty and incredibly simple. They can be made in a barrel, bucket or jar. It all depends on your desires. The ingredients in this recipe are for a three-liter bottle.

List of ingredients:

Green tomatoes – 4 kg.
Dried dill.
Horseradish leaves.
Garlic – 2 heads.
Black pepper – 20 peas.
Allspice – 16 peas.
Carnation – 12 inflorescences.
Hot pepper – 2 pods.
Bay leaf – 6 pcs.
Salt – 4 tbsp.
Sugar – 4 tbsp.

How to cook pickled tomatoes for the winter

To ferment unripe tomatoes, add all the ingredients in the order you like best.
Fill the bottle with water and close with a nylon cap.
Place it in a dark, cool place, and after a couple of months, delicious pickled tomatoes will be ready to eat.

Green tomatoes for the winter in Korean

Green, unripe tomatoes in this recipe are incredibly tasty, and cooking does not take much time.

List of ingredients:

Tomatoes – 3 kg.
Vinegar – 150 ml (9%).
Vegetable oil – 150 ml.
Sugar – 150 g.
Garlic – 2 heads.
Bell pepper – 6 pcs.
Salt – 3 tbsp.
Red pepper.
Greenery.

Preparation

First, wash all the ingredients.
You can take any greens that suit your taste. Finely chop it together with the garlic, and cut the tomatoes into several parts.
Chop the bell pepper into strips and chop the hot pepper into cubes. The quantity should be taken taking into account the wishes for spiciness.
Next, combine all the ingredients, stir thoroughly, add salt, sugar, vinegar and vegetable oil.
Place in clean, sterilized containers.
Cover the jars with simple lids and leave for 12-14 hours. After time, Korean-style tomatoes will be edible.
These tomatoes can be stored in a cool, dark place for several months.
For longer storage after completing step No. 5, seal the jars and sterilize them for 15 minutes. We recommend taking 1 liter jars. Larger jars take longer to sterilize.

The main criterion when choosing green tomatoes is size. It is best to choose medium-sized tomatoes; they are perfect for cooking and creating delicious snacks.

Although green tomatoes are tasty and very popular among housewives, they contain a dangerous substance - solanine, which can cause serious poisoning. This is one reason why you should choose medium to slightly larger than medium sized tomatoes. So the likelihood of choosing a tomato with a high solanine content is much less.

There is an elementary way to get rid of this substance and avoid such troubles. To do this, immediately before processing, the tomatoes should be immersed in salt water. In a few hours they will be cleared of it, and they can be cooked.

In order to determine the size of the container for pickling, fermenting or pickling tomatoes, several factors should be taken into account: how many tomatoes will be used, for what period of storage and number of people the recipe is intended, and what temperature is suitable for storage.

For example, if cooking tomatoes is intended for a large company, then the best option would be to use a barrel. Tomatoes are salted in fairly large batches this way. If you use wooden barrels, remember that the container must be disinfected before use.

You can also use plastic barrels, but this is not a completely eco-friendly and healthy way. And, of course, you can use time-tested containers - glass jars, liter or three-liter. Before preparing the preparations, the jars should be sterilized. It is better to store preserved food in a cool, dark place, for example in a cellar, basement, or pantry.

There is another secret with which the shelf life of green tomatoes will be extended: put a sprig of bird cherry in the jar, which will also add an amazing aroma to the preparations.

Canned green tomatoes are in great demand in winter. Its preparation takes a lot of time, but it’s not difficult to surprise your loved ones and friends with such snacks.

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