Green tomatoes cut in jars. Green tomato preparations: recipes with photos. Stuffed green tomatoes for the winter: video

We continue our series of articles about delicious winter preparations. If you grow tomatoes, then most likely you will have a lot of unripe, green and all sorts of yellow tomatoes. In order not to wait for it all to turn red, you can immediately put some of it into conservation. And in this article I suggest you familiarize yourself with simple recipes for green tomatoes for the winter.

The peculiarity of this collection of recipes is that here we will cook from whole tomatoes (or their large slices). We will salt and marinate them, so that in the end the jars will contain delicious, elastic tomatoes with the aroma of garlic and various spices. Based on them, you can come up with something of your own.

If you just want snack salads, and came here by accident, then here is a link to. There are hot and cold variations for every taste!

In addition to step-by-step recipes with photos, there are also useful videos where the entire cooking process is shown as clearly as possible. In the video, the recipes may differ, because each author, each culinary specialist cooks with his own nuances, which I advise you to do as well.

The recipes are to die for!

Stuffed green tomatoes for the winter (with garlic and carrots)

This is the most popular recipe. Yes, if you just salt whole tomatoes, it won’t turn out so interesting. If you cut them and put a spicy filling of garlic and carrots inside, the result will be much more refined.

Not only tasty, but also very beautiful, a wonderful addition to the holiday table. Specifically, in this example we will cook with sterilization. Yes, you will have to be patient, but the results are worth it!

Ingredients:

Unripe tomatoes (green, yellow, white) – 2 kg.
Carrots – 450 g.
Garlic – 30 g.
Pepper (black, red) – 1-5 tbsp. spoons (to taste);
Salt – 65 g.
Sugar – 110 g.
Vinegar (9 percent) – 150 ml.
Water – 1.5 (approximately);

How to cook these tomatoes

Let's start by preparing the savory filling. To do this, simply grate the carrots and garlic on a fine grater (of course, peel them in advance). Add some pepper here too. Black, red - depending on the required degree of spiciness.

Rinse the tomatoes in advance, remove dried parts of the stalks (if they stick out anywhere). Take one tomato and make a cut on top with a knife. The cut is deep, but not all the way to the end. It is important for us that the tomato does not fall into halves.

There is no need to clean out all the insides of the tomatoes. Now open it slightly and put some filling inside. We do this with each tomato.

We place the resulting blanks in jars, which we first wash with boiling water. The denser we pack, the less brine is required, and the greater the product yield.

Now let's prepare the hot marinade. Place a saucepan of water on the stove and let it boil. Add sugar, salt, and a little pepper to it. Mix well.

As the brine begins to boil, pour vinegar into it, stir and remove from heat. While it’s hot, you should quickly pour it into jars of tomatoes.

Next, the filled jars should be sterilized in a water bath. To do this, place them in a large saucepan with almost boiling water, lay a towel on the bottom. Don’t forget to cover the top with lids (rinse them with boiling water in advance).

The water should cover a little more than half the jar. Sterilize over medium heat for about 10 minutes. Next, screw on the lids, turn the jars over and place them in a dark, warm place; you can also cover them with a blanket on top. Once it has completely cooled down, you can go down to the basement.

That's all. The only hard thing left is to wait until winter to finally try this delicacy!

Marinated green tomatoes with beets, peppers and carrots

And these are simply incredibly tasty tomatoes, I think the best recipe from the entire selection.

Its beauty lies not only in the use of additional vegetables: beets, bell peppers, carrots, garlic, herbs and all sorts of spices. This appetizer looks beautiful and will decorate any holiday table! When you see these tomatoes, you have an irresistible desire to try them.

There are a lot of ingredients, but everything is prepared very simply and quickly!

Green tomatoes – 3 kg.
Beetroot – 100 g.
Carrots – 110 g.
Sweet pepper – 100-150 g.
Garlic cloves – 100 g.
Apples – 2 pcs.
Dill, parsley – 110 g.
Mixture of peppers (peas) – 4 tbsp. spoons;
Salt – 100 g.
Sugar – 0.5 cups;
Vegetable oil – 100 ml.
Vinegar 9% – 0.5 cups;
Water – 1.5 liters;
Chili pepper, optional - a couple of pods;

Cooking without sterilization with hot brine

Let's start with a fairly simple step - chopping all the vegetables except tomatoes. Of course, first we clean and rinse everything well.
Grate carrots and beets on a coarse grater. Remove the core and seeds from the pepper and finely chop it. It is not necessary to mix everything together; we will take a little bit from each pile.
We either squeeze the garlic with a special press or use a fine grater. Finely chop fresh herbs. In addition to dill and parsley, you can add any other herbs.
Depending on the size, cut the tomatoes into 4-6 slices.
That's it, now rinse the jars with boiling water and place them conveniently on the table. Put some carrots and beets on the bottom, then there is a layer of tomatoes, now some greens, peppers, tomatoes again and alternate until the very top. As you can see, there are no strict rules here - everything is done intuitively and individually.
Since this recipe does not require sterilization, you need to at least boil the brine so that there is less risk of the jars swelling. To do this, pour water into a saucepan, add sugar, salt and pepper, and bring to a boil. Next, add oil and vinegar, stir and remove from the stove.
Fill the jars with marinade and screw on the lids, washed with boiling water. We turn the jars upside down, cover them with some kind of cloth and wait until they cool completely.

Green tomatoes for the winter with garlic and herbs (Georgian style)

This recipe is very popular, it is called Georgian, Caucasian, spicy, garlic and so on. But for me it’s not the correct name that’s important, but the end result – the taste! And he is beautiful here!

The recipe is simple, there are few ingredients, the whole appetizer looks green, since here we cook without carrots, bell peppers and other bright vegetables. Only tomatoes, garlic, herbs and hot peppers (which are also green).

Yes, as you can see, these tomatoes are stuffed, they are similar to those in the first version. We will also prepare them in two ways: for the winter and as lightly salted.

Ingredients:

Green tomatoes - about 2 kg.
Garlic – 1.5 heads;
Hot pepper (pepperoni) – 7-9 pcs.
Dill, parsley, cilantro - one bunch each;
Celery – 1 bunch;
Salt – a few heaped tablespoons;

2 cooking methods

The first method is simple, unpretentious, and you can try this snack in 10-12 days. In fact, this can be considered lightly salted, pickled, barreled, and so on and so forth.
Rinse the tomatoes thoroughly, then make a deep cut on top of each one, not reaching the end (to the stalk). Open each tomato slightly and rub the inside thickly with salt. We put everything in one cup - let them sit and let out the juice.
Now let's make the spicy green filling. Rinse garlic, pepper, herbs with water and chop finely. Add a little salt and mix well.
We stuff our tomatoes with this spicy and very fragrant filling. We also open it slightly and put in as much as it will fit.
Place the stuffed tomatoes in a jar, salad bowl or bucket. Everything should be tight, you can even put a small weight on top. The tomatoes will release juice, and this juice will act as a brine. We sort through them every 2 days so that each tomato has time to salt as much as possible. In 10 days you can already try.

And now I will give the usual winter version. We did everything, stuffed it, put everything in sterilized jars.

Now boil 1-1.5 liters of water. Add to it a tablespoon of salt, 1-2 tablespoons of sugar, about 100 milliliters of vinegar (9 percent is possible). Stir and fill our jars with boiling brine. Then you can screw the lids on, but if you want, you can simmer in boiling water for another 10 minutes in a water bath.

With garlic and bell pepper (with sterilization)

This option is distinguished by the presence of a large amount of sweet pepper, but for piquancy we will add hot pepper and, of course, garlic.

Everything is standard, but tasty as expected.

We will need:

Unripe tomatoes – 3-5 kg.
Dill (with an umbrella) – 1 bunch
Capsicum – 1 pc.
Garlic – 2 heads;
Sweet pepper – 7 pcs.
Black peppercorns - a few tbsp. spoon;
Bay leaf – 5-7 pcs.
Salt – 190 g.
Sugar – 1.5 cups;
Vinegar 6% – 1 glass;

Cooking process

Finely chop or grind the herbs, two peppers and garlic in a blender. Mix everything in one cup. If you wish, you can add something else here, the same horseradish leaves.
Wash the tomatoes and cut them into halves or quarters.
Sterilize the jars, put a little greenery on the bottom, then a tomato layer, then more greenery - alternate until the ingredients and jars run out.
Now let's cook the brine. To do this, boil water in a saucepan, dissolve sugar and salt in it, and add peppercorns and bay leaves for flavor.
Pour in vinegar, stir, carefully pour into jars. Cover with sterilized lids. To guarantee, you can simmer for another 10 minutes in a water bath (we put it in boiling water on a cloth) - then they will definitely not become cloudy or explode.

Stuffed with horseradish and garlic

And here we marinate green tomatoes with horseradish root, garlic and parsley. And the main thing is that we put all the above greens inside the tomatoes so that they are thoroughly soaked.

Tomatoes – 2 kg.
Horseradish roots - several pieces.
Several heads of garlic;
A bunch of fresh parsley;
Sugar – a little less than 1 cup;
Table salt – 2-3 tbsp. spoons;
Vinegar (6-9 percent) – 1-3/4 cups (depending on the selected concentration);

How to make this blank

Grind the horseradish and garlic through a meat grinder, then mix them with chopped parsley.
On the tomatoes we make 2 cuts in the form of a cross. Open the half and add the filling. We do the same with the rest.
We put it tightly in jars, I advise you to take jars no larger than 2 liters. In some places you can add whole sprigs of parsley.
Dissolve salt and sugar in 1.5 liters of water, bring to a boil, pour in vinegar and remove from heat.
Pour the resulting marinade over our tomatoes. Cover with metal lids and place to sterilize in a water bath.
The larger the banks, the longer you have to wait. For liter bottles, 10-15 minutes will be enough.
Twist, turn over, cover with a thick cloth and leave until completely cool.

Spicy green tomatoes for the winter (the most delicious recipe)

Yes, tasty, yes beautiful and very, very spicy. I warn you, there is not some slight piquancy here, but a fiery spiciness!

But you can always adjust the taste by reducing the amount of pepper and other bitter, spicy ingredients.

We will cook in 1-2 liter jars.

Required Products:

Unripe tomatoes – 2-3 kg.
Chili pepper - several pods;
Garlic – 4 cloves for each jar;
Ground red pepper – 1 teaspoon per jar;
Mixture of different peppers (peas) – 1 tbsp. spoon on a jar;
Cherry, horseradish, currant, grape leaves - 2-3 in each jar;
Salt – 2 tbsp. spoons per liter of marinade;
Sugar – 3.5-4 tbsp. spoons per 1 liter of marinade;
Vinegar (70%) – 1 teaspoon per 1.5 liter jar;

Step-by-step preparation without subsequent sterilization

Place a couple of leaves of different greens and a few cloves of garlic on the bottom of the washed jars. Add pepper, chopped capsicum and ground hot pepper here.
Next, compact the tomatoes and cover with a couple more leaves on top. If the tomato is too large, you can cut it into 2 or even 3 parts. I see this as an advantage of green tomato preparations - they retain their shape and elasticity.
Now boil water, add sugar and salt, based on the above proportions.
Pour the brine over the tomatoes, after 5 minutes drain them back and boil again. We repeat this procedure 2 more times.
Pour a third time (the last time), add vinegar essence in a proportion of approximately 0.5 teaspoon per 1 liter jar. For 1.5 liters you can already use 1 spoon of vinegar.
Roll up with special lids, place upside down and cover with a thick towel. After a day, you can put it away in the basement, basement, or just in a closet.

As you understand, the preparation of such winter snacks is approximately the same everywhere. The only difference is in the seasonings, which affect the final taste. I wish you delicious preparations, good mood and bon appetit in advance. You can subscribe to the group in contact to be aware of new materials.

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 in 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 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 a 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 so.
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 preparation 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.

We look forward to your comments and ratings - this is very important to us!

Tomatoes are one of the most favorite homemade products among housewives, but delicious preserves can be made not only from ripe tomatoes, red and yellow, but also from unripe green tomatoes. Green tomatoes for the winter offer wide scope for imagination - they can be marinated separately or with other vegetables, prepared from them into salads, caviar and all kinds of snacks, and even stuffed. Well, lovers of unusual preserves can try making jam from green tomatoes.

You should choose green tomatoes for preparations based on their size; firm, medium-sized tomatoes without signs of spoilage are best suited. The size of tomatoes is important not only from the point of view of ease of cooking, but also from a safety point of view - large green tomatoes can contain compounds that are hazardous to health. In any case, you can take some measures to be completely sure that these fruits are harmless - to do this, the tomatoes should be placed in salt water for several hours immediately before processing, which will remove harmful substances.

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

We invite you to start our culinary selection of recipes for pickled green tomatoes, the taste of which is in no way inferior, and in some cases superior, to the taste of ripe tomatoes prepared for the winter.

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

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

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

Marinated green tomatoes with bell peppers and dill

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

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

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

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

Preparation:
Wash and dry the tomatoes. Mix grated carrots with finely chopped garlic, adding a little salt. Place horseradish, currant leaves and allspice at the bottom of each sterilized jar. Using a sharp knife, make triangular cuts in the tomatoes at the stem and remove some of the pulp. Fill the resulting depressions with the garlic-carrot mixture, compacting the mixture with your fingers. Place the stuffed tomatoes in jars and pour over the hot marinade made from water, sugar, salt and vinegar. Sterilize the workpieces, then screw them on with lids, wrap them in a blanket, and let them cool. Opened canned food should not be stored in the refrigerator for more than two days.

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

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

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

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

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

Preparation:
Grind the prepared vegetables one by one and place them in a saucepan. Add finely chopped garlic, sugar, salt and vegetable oil. Bring the mixture to a boil and cook for 1 hour to 1.5 hours, stirring frequently. Add vinegar 10 minutes before cooking. Place the caviar into sterilized jars and roll up the lids.

Let's finish our culinary review with a very original and very spicy appetizer of an appetizing emerald green color, in which tomatoes are combined with horseradish, chili pepper and garlic. This “hot little thing” will certainly appeal to all lovers of spicy food.

Green tomatoes with horseradish for the winter

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

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

Green tomatoes for the winter will always be in great demand both among those who have long been familiar with this type of canning, and among those who are trying such preparations for the first time. Take the time to pickle green tomatoes, and your efforts will, without a doubt, be rewarded with excellent results and praise from loved ones. Good luck with your preparations!

Unripe tomatoes cannot boast of their taste. But if you cook canned green tomatoes for the winter, according to proven recipes, this is a tasty and aromatic winter snack. Green tomatoes will be an excellent addition to daily dishes and a savory snack on the holiday table.

We present to your attention 5 proven recipes for preparing green tomatoes for the winter: stuffed green tomatoes, recipe for pickled green tomatoes, winter salad of green tomatoes, green tomatoes with bell peppers, recipe for canned green tomatoes with carrots.

Stuffed green tomatoes

Preparing tomatoes for this recipe takes time, but the result will exceed all expectations.

Ingredients: green tomatoes - 1 kg, hot pepper - 2 pods (to taste), parsley, dill, celery, cilantro - 200 g, salt - 1 tbsp. l., garlic – 50 g., dried dill – 50 g.

Recipe

Wash the tomatoes under running water and dry slightly. Cut the tomatoes crosswise from the side where the fruit seals, but do not cut all the way through. The second side must remain intact so that you can put the filling.

Preparing the filling: Finely chop the greens, grate the garlic, grind the hot pepper in a blender. Mix everything well, adding salt.

Now you can stuff green tomatoes(one tomato will require approximately 1 tbsp of filling). To prevent tomatoes from falling apart, you can tie them with thread.

Place the stuffed tomatoes in tight rows in a jar. Place dried dill on top.

Press down the tomatoes with a wooden or plastic circle under pressure for 5 days. After this, the green tomatoes are ready to eat. Seal the jars with lids and place in a cool, dry place.

If you want to close it for the winter, fill the tomatoes with brine consisting of 2 tbsp. l salt and 30 ml. vinegar per 1 liter of water.

Green tomatoes pickled for the winter

If you have any green tomatoes left in your garden, be sure to prepare a delicious winter snack - pickled green tomatoes in oil.

Ingredients: green cherry tomatoes – 1.5 kg, coarse sea salt 300 g, 6% wine or apple cider vinegar – 700 ml, Olive oil – 500 ml, dried hot red pepper, oregano.

Recipe

Wash the tomatoes, remove the stems. For this recipe, you can use any tomatoes, not just cherry ones.

Cut the tomatoes in half and add salt and mix. Leave in this state for 6 hours.

After the time has passed, drain the resulting liquid and leave the tomatoes to stand for another 2 hours.

Place the tomatoes in a saucepan and add vinegar and leave for 12 hours.

Drain off the juice again and place the tomatoes on a paper towel to dry.

Prepare glass jars: wash, sterilize. Place green tomatoes in jars, sprinkle with hot pepper and oregano. Fill the jars with olive oil until no air remains.

Close with sterile metal lids. After a month, pickled green tomatoes are ready to eat.

Green tomato salad for the winter

A tasty preparation - green tomato salad, will diversify your diet in winter. The salad is easy to prepare and very tasty.

Ingredients: green tomatoes – 700 g, onions – 350 g, carrots – 350 g, vinegar 9% – 75 ml, vegetable oil – 75 ml, salt – 25 g, sugar – 75 g, bay leaf – 1 pc., black peppercorns – 5-7 pcs.

Recipe

Wash and dry green tomatoes. Cut the tomatoes into four to six pieces, it all depends on the size.

Peel the onion and cut into thin half rings or rings. Add onions to tomatoes.

Peel and wash the carrots. Grate on a medium grater or a Korean salad grater. Add carrots to vegetables.

Add sugar, salt, mix. Leave the vegetables for 2 hours.

Now we add the remaining ingredients according to the recipe to our standing vegetables - oil, vinegar, peppercorns, bay leaf.

Transfer everything into a saucepan and simmer the salad under the lid over low heat for 20 minutes.

Place the prepared salad in sterile jars and roll up the lids. Turn the jar upside down and cover with a blanket until it cools completely.

After a day, remove the jars of green tomato salad to a permanent storage location until winter.

Green tomatoes with bell peppers

A fragrant appetizer of green tomatoes and bell peppers for the winter. The amount of bell pepper and garlic can be adjusted to your taste.

Green tomatoes – 600 g, red bell pepper – 1 pc., peppercorns – 3-4 pcs., cloves – 2 pcs., garlic – 3-4 cloves, bay leaf – 1 pc.

Marinade for 1 liter. water: salt – 3 tbsp. l., sugar - 4 tbsp. l., vinegar 9% - 50 ml.

Recipe

Sterilize jars in advance. Place peppercorns, cloves, garlic, and bay leaves in the bottom of each jar. You can add dill and parsley, if desired.

Fill the jars with small green tomatoes and sliced bell peppers.

Fill the jars with boiling water to the top, cover with lids and leave for 15 minutes.

Carefully pour the water from the jars into the pan, measuring its volume for preparing the marinade.

Add sugar and salt to the water and bring to a boil. Finally add vinegar and remove from heat.

Pour the prepared marinade into jars of tomatoes and bell peppers. Roll up the lids. Turn the jars over and cover them with a blanket until they cool completely.

After a day, remove the tomatoes to a permanent storage location.

Marinated green tomatoes with carrots and garlic

Sometimes there are a lot of green tomatoes left and you don’t know what to do with them? Prepare pickled tomatoes for the winter with carrots and garlic.

Ingredients for a liter jar: green tomatoes, garlic, carrots, green celery, red hot pepper.

Marinade for 1 liter of water: sugar – 1 tsp, salt – 1 tbsp. l., vinegar 9% - 1 tbsp. l., black peppercorns – 2-3 pcs., allspice – 2 pcs., cloves – 2 pcs., bay leaf, coriander – 2-3 pcs.

Recipe

Select tomatoes that are approximately the same size. Prepare carrots and garlic. Cut the carrots into slices, garlic into slices. Cut the tomato in half, but not all the way through, and insert a circle of carrot and a slice of garlic into the middle.

Place the finished tomatoes in sterile jars, add a sprig of celery and a piece of hot pepper (1 cm long).

Prepare the marinade by mixing all ingredients except vinegar. As the marinade boils, pour in the vinegar. Pour the prepared marinade into the jars of tomatoes and cover with sterile lids.

We put the jars to sterilize for 15 minutes, take them out and immediately roll them up.

Turn the jars over and cover with a blanket until completely cool.

Video - Spicy green tomatoes stuffed with herbs and garlic

Bon appetit in winter!