Plum jam is liquid. Seedless plum jam for the winter: recipes for making it. Plum jam in a slow cooker: video

Advice: If you wish, you can additionally sterilize the preserves before adding vinegar. But, as experience shows, this measure is not necessary. Glass containers with green tomatoes last well into the winter, and the brine does not become cloudy if the jars were properly prepared from the beginning.

You shouldn’t spend extra money on buying pickled green tomatoes in the supermarket, because making a snack at home is easy! In addition, with this approach, you yourself control the quality of the products and the technology for closing tomatoes at all stages.

Pickled green tomatoes, tasty and sweet

In this variation of the snack, the combination of ingredients is somewhat unexpected in comparison with the classic recipe. But you will like the results of this little experiment. The marinated tomatoes are so finger-licking! The proposed ingredients make 3 liter jars of ready-made snack.

Cooking time: 1 hour 10 minutes

Number of servings: 36

Energy value

calorie content – 28 kcal;
proteins – 0.7 g;
fats – 0.1 g;
carbohydrates – 6 g.

Ingredients

green tomatoes – 2 kg;
beets – 100 g;
apples – 2 pcs.;
garlic – 6 cloves;
water – 1.5 l;
salt – 1 tbsp;
sugar – 5 tbsp;
dill (umbrellas) – 5 g;
allspice – 6 pcs.;
black peppercorns – 6 pcs.;
cloves – 3 pcs.;
table vinegar (9%) – 70 ml;
cumin – 9 pcs.

Step-by-step preparation

We sort the tomatoes. We discard the rotten ones and leave the tight and whole ones. Rinse well and remove the stems.
We prepare the containers - select jars without chips, wash them, sterilize them in any convenient way (don’t forget about the lids).
Place spices on the bottom of the containers. In each we put an umbrella of dill, 2 allspice and black peppercorns, 3 cumin seeds, 1 clove, 2 cloves of garlic.
We clean the beets. We cut it into small slices. Add 1-2 pieces to each jar.
Wash the apples, remove the core and divide them into 8 slices. Place 5-6 slices in one container.
Place the selected tomatoes on top of the spices. Fill the jars as much as possible, placing the vegetables tightly.
Add boiling water so that the fruits are covered with liquid. Leave for 25 minutes. Next, pour the water into a saucepan and put it on the fire.
Cook the marinade on the stove. Add salt and sugar. By stirring, we ensure that the crystals completely dissolve. Wait for it to boil, turn the heat to low and simmer for 7-10 minutes. At the very end (before removing the pan from the stove) add vinegar.
Pour the prepared brine over the tomatoes. We roll up the jars. Turn the containers upside down and place them on a flat surface. Wrap it in a blanket and leave it to cool to ambient temperature. After 24 hours, the preservation can be stored in a specially designated place.

Advice: when filling the jars, place larger fruits on the bottom, and the closer to the neck, the smaller the tomatoes. This approach will allow you to accommodate a larger number of fruits.

After a few weeks, you will notice that the color of the brine and the vegetables themselves have turned pink. Rest assured, this color of the snack will definitely delight your guests. And after tasting tomatoes, they will be able to appreciate your culinary talent. This is a very tasty and interesting dish!

Feel free to experiment in the kitchen and surprise your loved ones with original snacks over and over again. This delicacy becomes especially valuable in winter, when the choice of products in stores is small, but you want to eat deliciously. The suggested recipes will help you prepare interesting and memorable dishes.

Delicious green tomatoes for the winter, the recipes for which, experienced housewives will share in our article, are rarely used fresh for food, they are mainly canned. We offer proven simple recipes, which are based on green tomatoes.

Preparing green tomatoes for the winter, We provide ourselves with a lot of vitamins and various minerals that can have a positive effect on the body and immune system. In addition, using them in the diet greatly reduces the risk of developing malignant tumors and heart attacks. The composition of this vegetable improves the production of serotonin, which is a regulator of human mood. Also, it helps improve the functioning of the nervous system.

Important! Strongly green tomatoes are not suitable for canning. It is better to take light vegetables with a milky tint. It's even better if they are large.

Green tomato salad recipe without sterilization

Some women canning tomatoes according to various recipes using sterilization of jars. Experience shows that this procedure is too troublesome, so not everyone likes it. There is another way to prepare delicious snacks without sterilization.

First, you should thoroughly wash and dry the empty jars. Then they must be sterilized. There are several ways:

The lids can simply be boiled for a few minutes. In this case, there will be no problems with preparing the product for the winter.

To prepare a delicious recipe you need the following ingredients:

Green tomatoes – 3 kg.
Carrots, bell peppers and onions – 0.5 kg each.
Garlic – 1.5 heads.
Hot pepper – a small pod.
Vinegar (9%) – 100 ml each.
Vegetable oil – 100 ml.
Salt – 1/4 tbsp.
Granulated sugar - 1/4 tbsp.
Water - as needed.

Preparation:

Before you start preparing the salad, wash all the vegetables well.
Chop tomatoes and sweet peppers into small cubes.
The remaining vegetables should be grated.
Place the prepared products in a bowl, add vegetable oil and boil.

Advice! If the vegetables do not release enough juice during cooking, you can add water.

After boiling, add salt, sugar, vinegar to the mixture and keep everything on low heat for a few minutes.
We quickly place the hot salad in prepared jars and immediately roll it up.

Watch the video! Green tomato salad for the winter

Green tomatoes for the winter are to die for

The dish according to this recipe is quite easy and quick to make, and it turns out very appetizing.

Grocery list:

Green tomatoes – 3 kg.
Greens: dill, parsley, cherry and currant leaves – 200 g.
Large onion.
Head of garlic.

Products for marinade:

Water – 3 l.
9% vinegar – 1 glass.
Sunflower oil – 3 tbsp
Black pepper – 5 peas.
Bay leaf – 2-3 leaves.
Sugar – 140g.
Salt – 35g.

Preparation:

We take pre-prepared three-liter jars and begin to put the above components into them. Place peeled and chopped garlic, washed herbs, and vegetable oil at the bottom of the container.
Then carefully place the green tomatoes and onions. Very large fruits can be cut into two or more parts. Cut the onion into rings, half rings or as you like.
To prepare the marinade according to the recipe, add sugar, salt, bay leaf and allspice to the water. Stir the solution well and let it boil.
Then remove the pan with the marinade from the heat and pour in the vinegar.
Fill the contents of the jars with marinade (hot only) and cover with a lid. In this form, leave the container with the workpiece for 20 minutes, and then roll it up.

Watch the video! Cooking delicious green tomatoes

Pickled green tomatoes just like in the store

Products:

Green tomatoes - 600 g.
Dill umbrellas - 20 g.
Garlic – 1-2 cloves.
Bay leaf and peppercorns - 1 pc.

For filling:

Water – 1 l;
Salt – 2 tbsp. spoons;
Sugar - 2 tbsp. spoons;
Vinegar 9% - 30 ml.

Advice! It is advisable to use dill in the form of umbrellas. Moreover, its seeds must already be mature. They will give the marinade a special aroma that is unique only to this plant.

It is better to cut the garlic into small slices.
Place herbs and all the spices at the bottom of the jars.
Well washed and dried tomatoes must be pierced with a toothpick in the places of the stalk.
Then the fruits are placed in jars close to each other and poured with boiling water. So you need to hold the jars covered with lids for about 5 minutes.
Now pour the water into the pan, add all the ingredients for pouring and boil.
Add the required amount of vinegar to the jars, fill with boiling marinade and close the lids tightly.

Watch the video! Pickled green tomatoes for the winter!

Spicy stuffed green tomatoes

Components:

Tomatoes – 3 kg
Carrots – 1 kg.
Garlic at the rate of 1 tooth. for 1 tomato.

Refueling:

Water - 4 l.
Sugar – 100g.
Salt – 50g.
Allspice and cloves - 3 pieces.
Black pepper – 6 pieces.
Vinegar – 100ml.

How to cook:

First of all, you should prepare the jars for preservation: wash, dry and sterilize.
Wash the tomatoes thoroughly and make a small cut in the shape of a cross on them.
Cut the carrots into cubes measuring 2 by 2 cm.
Cut all the garlic cloves into approximately 10 pieces.
Now let's start stuffing green tomatoes. Using a spoon or finger, remove a spoonful of pulp from the cut and place carrots mixed with garlic in this place. Place the tomatoes in glass jars and fill with boiling water for 15 minutes.
After 15 minutes, the water must be drained into a separate bowl so that you know its quantity and immediately pour it into the pan.
To prepare the filling, add all the necessary ingredients to the water, mix and boil.
Pour green tomatoes with garlic and keep it like this for 10 minutes.
Now pour the marinade into a saucepan to boil again.
At the end of cooking, add vinegar and pour in the tomatoes again.
We quickly roll up the jars. After 7 weeks you can already enjoy this delicious dish.

Watch the video! Spicy green tomatoes stuffed with herbs and garlic

Pickled green tomatoes for the winter

Green tomatoes are very tasty when pickled. In addition, they are easy and simple to prepare. They are fermented in barrels, enamel or plastic buckets. We offer a recipe for pickled tomatoes prepared to the bank oh 3 liters.

Products:

Unripe tomatoes – 4 kg.
Garlic - 2 heads.
Black peppercorns – 20 pieces.
Dried dill, horseradish.
Allspice – 16 pieces.
Hot pepper – 2 pods.
Carnation – 12 inflorescences.
Laurel leaf – 6 pieces.
Salt and sugar 4 tbsp. l.

Preparation:

Place the above ingredients in a jar.
Fill everything with warm water and close the lid.
Leave the container in a dark and cool place for 2 months, after which the pickled tomatoes are ready to eat.

Watch the video! Pickled green tomatoes for the winter

Green tomatoes for the winter in Korean

A very tasty recipe that is easy to prepare.

Ingredients:

Green tomatoes – 3 kg.
Sweet pepper – 6 pieces.
9% vinegar - 150 ml.
Sunflower oil - 150 ml.
Sugar – 150 g.
Salt – 3 tbsp. l.
Garlic – 2 heads.
Any greens, red pepper.

Cooking process:

Clean the jars well and wash the vegetables.
Chop the greens and garlic, and cut the green tomatoes into pieces.
Chop the bell pepper into strips.
Use as much hot pepper as you like. It needs to be chopped into cubes.
Combine all the products, mix and add salt, sugar and butter.
Place the mixture in jars and cover with plastic lids.
In 12-14 hours the dish will be ready.

There is no person who would remain indifferent to canned green tomatoes in winter, when store shelves are not so rich in fresh vegetables. Recipes that are not difficult to prepare will delight both you and your loved ones.

Watch the video! Georgian green tomatoes for the winter

Unripe tomatoes cannot boast of their taste. But if you prepare canned ones according to proven recipes, it 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, a recipe for pickled green tomatoes, a salad for the winter from green tomatoes, green tomatoes with bell peppers, a recipe for canned green tomatoes with carrots.

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 (one tomato will take 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.

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.

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.

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 place.

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, just not all the way, 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

Preface

Pickled green unripe tomatoes are a very tasty savory preparation for the winter. In principle, such tomatoes cannot be eaten fresh, because they contain the substance solanine, which is poisonous.

Proper marinating destroys solanine and allows you to get a wonderful preparation of green tomatoes, which can be immediately served on the table with various other dishes or by making salads from it first.

The most important thing is to wisely select green tomatoes intended for canning. This mainly relates to the degree of ripeness of the fruit.

Their size, although they are not ripe, should be characteristic of ripe tomatoes of the variety harvested for the winter. These are the minimum requirements for choosing green tomatoes for pickling. It is better not to preserve smaller fruits.

The concentration of solanine in them is too high and will not decrease to a safe level during the pickling process.

And it is best to select not purely green tomatoes, but those that have already begun to turn yellow (or at least turn white). These will marinate faster and turn out tastier.

We must also not forget about the usual requirements for vegetables selected for harvesting for the winter. For pickling, you should leave only whole, undamaged green tomatoes that have no signs of rot, as well as dents or other defects.

Otherwise, the taste of the preparation for the winter may noticeably suffer, and it will be stored worse.

Tomatoes that have begun to turn yellow

Regardless of the recipe, before preparing pickled green tomatoes for the winter, the stalk must be removed, and then the fruit must be thoroughly washed. Then it is advisable to sort the tomatoes by size.

This is necessary for uniform and simultaneous pickling of fruits placed in one jar. In addition, large ones may need to be cut into 2 or 4 parts. For tomatoes left whole, it is recommended to pierce the skin in several places with a fork or toothpick.

All additional products used according to the recipe (vegetables, fruits) must also be washed or peeled.

Marinating consists of pouring marinade prepared on the basis of water, which necessarily contains acetic acid, over food. Additional commonly used ingredients are sugar and salt. In addition, various herbs and spices can be added to the marinade.

To properly prepare the marinade, first heat the water. Even before it boils, sugar and salt are added to it, dissolved by stirring the water. Then, when the solution boils, it is boiled for 10–15 minutes.

Then, if you need to add spices, reduce the heat, bringing the temperature of the liquid in the pan to close to boiling. Only then add the spices and keep the solution on the stove for another 15 minutes.

If you let it boil, the aromatic substances will evaporate from the spices. Then turn off the fire, add vinegar and mix everything.

Preparing a marinade with spices

It is not recommended to immediately pour in acetic acid, since when the marinade boils, it evaporates, making the pour weaker and its preservative effect reduced. Spices can be placed in a container and poured with marinade along with vegetables.

In addition, vinegar does not have to be added specifically to the filling being prepared. The required amount can simply be poured into containers with tomatoes. It is recommended to take grape or fruit vinegar - marinades prepared with it come out better in quality.

Jars for pickled tomatoes must first be thoroughly washed and then sterilized. The lids that will be used to close the containers with the workpiece must be subjected to the same treatment.

After sealing the jars, they must be turned upside down, placed on a thick warm bedding (blanket, towel) and wrapped in a similar thing. After the tomato preparation has cooled to room temperature, it is put away for storage.

For this purpose, use a dark, cool room - a basement, cellar or refrigerator.

The most popular and simple marinating recipes

Perhaps the simplest and at the same time liberal recipe is pickling with garlic. It will appeal to absolutely everyone - both spicy lovers and those who do not show a preference for such dishes. All this thanks to garlic. It will make green tomatoes not bland and moderately spicy. For this marinating method you will need:

tomatoes (small ones that fit through the neck of the jar);
garlic (cloves) – from 1 to several for 1 tomato;
dill (umbrellas) – 1–2 pcs per jar.

For the marinade:

water – 3 l;
non-iodized salt and sugar - 2 tbsp. spoons;
vinegar 9% – 250 ml;
bay leaf – 3 pcs;
dill (seeds) – 1.5 teaspoons.

You can simply put garlic in a container along with vegetables, but it is better to stuff it into tomatoes. To do this, we make shallow small cuts in the latter to suit the size of the teeth. The number of notches on the tomato should be equal to the number of cloves of garlic with which we are going to stuff it.

The more cloves you use, the sharper the workpiece will be. Press the garlic completely into the slits. Then we throw dill umbrellas into each jar, and then tightly put tomatoes stuffed with cloves.

Prepare the marinade as described above in the marinating rules and pour it over the tomatoes.

Green tomatoes stuffed with garlic

For lovers of spicy and more piquant-tasting winter preparations, we offer a recipe with red capsicum and additional spices. For one 3-liter jar you will need:

tomatoes (preferably brown and preferably the same size, as well as the correct shape) – 2 kg;
hot pepper (pods) – 2–3 pcs;
onions (bulbs) – 3 pcs;
currant leaves – 4–5 pcs;
fresh dill and horseradish (leaves) – 50 g each.

For the marinade:

water – 3 l;
non-iodized salt – 250 g;
sugar – 300 g;
cloves (buds) – 8 pcs;
black and allspice peppers (peas) – 10 pcs each;
bay leaf – 6 pcs;
vinegar – 600 ml.

Leave the tomatoes whole or cut them into halves. Chop small onions into rings and large ones into half rings. The hot pepper can be left whole or cut into 2-4 slices.

If you leave the seeds in them, the preparation for the winter will be sharper. Then we tightly pack all the ingredients into the jars: tomatoes, and between them onions, dill, hot peppers and leaves.

Prepare the marinade and pour it into containers with vegetables.

Putting ingredients in a jar

Another “spicy” recipe. You will need:

tomatoes – 1 kg;
onions (bulbs) – 100 g;
allspice and black pepper (peas) – 12 pcs each;
bay leaf – 3 pcs;
hot red pepper (ground) – 10 g.

For the marinade:

non-iodized salt – 100 g;
sugar – 150 g;
table vinegar – 800 ml;
water – 1 l.

We cut the tomatoes into circles, the thickness of which is 5–10 mm, and the onions into half rings. Prepare the marinade and then cool. Place the tomatoes and onions mixed in an enamel container, then pour in the cooled marinade and place in a cooler place overnight.

In the morning, drain the marinade. Then the tomatoes and onions, tossed with spices, should be packed tightly into the jars. Heat the marinade to a boil and immediately pour it over the vegetables.

Then we pasteurize the tomatoes, covering the jars with lids, at a temperature of about 85 °C, and then roll them up.

Original dish – tomatoes with cabbage and apples

Green tomatoes can be preserved for the winter not only with garlic and spices, but also with other products, thereby obtaining ready-made delicious salads, which, if necessary, just need to be cut additionally before serving. Below are 2 such original recipes. Tomatoes with apples cooked in pink marinade. You will need: tomatoes and apples - in a ratio of 4 to 1; beets - as needed.

For the marinade:

non-iodized salt – 1 tbsp. spoon;
vinegar 6% – 80 g;
sugar – 4 tbsp. spoons;
parsley and allspice (peas) - to taste;
water – 1.5 l.

Tomatoes with apples in pink marinade

First, we put tomatoes in the jars, and then on top we put apples, cut into slices, and small circles of beets. The amount of the latter affects the taste of the product and the richness of the color of the marinade. For example, in a 0.7 liter jar it is enough to put 2 cups of beets.

If you use more, the marinade will taste astringent. Then pour boiling water into the containers. After 20 minutes, pour it into a saucepan and make a filling from it, as described above in the marinating rules.

Pour the prepared hot marinade into containers with tomatoes.

Tomatoes with cabbage. You will need:

tomatoes and cabbage - in a volume ratio of 3 to 1;
bell pepper – approximately 1 pod per 1 liter of preparation;
spices - dill and parsley to taste.

For the marinade:

non-iodized salt – 100 g;
vinegar 9% – 130 g;
sugar – 200 g;
water – 2.5 l.

Place the peppers and spices cut into slices into jars. Then we place tomatoes and cabbage there, which we chop coarsely before doing this.

Then, as in the previous recipe, we first pour boiling water over the vegetables for 20 minutes, from which we subsequently prepare the marinade.

After pouring the last of the tomatoes, add aspirin to them at the rate of 1 tablet per 1 liter jar. Instead of aspirin, it is better to use vodka - 60–70 ml will replace 1 tablet.

Mikhail Malofeev
Print

Source: https://nasotke.ru/marinovannye-zelenye-pomidory-zimu.html

How to pickle green tomatoes

Pickled green tomatoes can be prepared for the winter or cooked just before serving. You can combine it with other vegetables, make the marinade hot, spicy or sweet. You will receive a spicy salad that can be served at any time.

Pickled green tomatoes for the winter

We have already tried to pickle green tomatoes for the winter using this recipe several times, so the recipe has been tested.

Ingredients for one three-liter jar:

about 1.8 kg medium sized green tomatoes
2 heads of garlic
2 pcs sweet peas
3 pcs black peppercorns
piece of hot pepper
1 sweet bell pepper
0.5 heads of onion
1 piece bay leaf
several dill umbrellas
bunch of dill
bunch of parsley
horseradish leaf

Cooking method:

Marinade for green tomatoes: water, 2 tablespoons of salt, 1.5 tablespoons of sugar, 80 ml of vinegar 9%.
Wash the tomatoes and cut them crosswise (but not all the way through).
Peel the garlic, chop it into thin slices, rinse and dry the greens.
Carefully stuff each tomato so that they fall apart; place two slices of garlic and two sprigs of herbs (dill and parsley) inside.
Wash and remove seeds from bell peppers and cut into strips.
Take a sterilized jar, place onion, a clove of garlic, a piece of hot pepper, an umbrella of dill, and a piece of horseradish root at the bottom.
Then place the tomatoes tightly in the jar, trying to lay them out as tightly as possible, distribute the sweet peppers on the sides, put another piece of horseradish and an umbrella of dill on top.
Pour boiling water into the jar, cover with a plastic lid, and leave for 10 minutes.
After this, drain the water, and use this exact amount to prepare the marinade.
Boil the water again and pour the tomatoes into the jar for another 10 minutes.
Drain a second time, then add salt, sugar, and boil the marinade for five minutes.
Pour vinegar into the jar and fill the resulting marinade to the very top.
Roll up the lid and leave it upside down under a blanket or blanket until it cools.

Marinated green tomatoes with garlic

This version of the recipe is suitable for lovers of the aroma of garlic. The taste of garlic will add a certain spice and unique aroma.
The recipe is based on 1 liter jar.

Ingredients:

350 g green tomatoes
300 ml water
130 g sugar
1 head of garlic
150 ml. acetic acid (9%)
1 tablespoon salt
parsley, horseradish, dill

Cooking method:

Wash the tomatoes and make cuts on them.
If the fruits are large, then cut into several parts.
Make a small cut in each.
Peel the garlic and insert it into the slits made on the tomatoes.
For now, leave the tomatoes aside and prepare the marinade.
Dissolve sugar and salt in the required amount of water, boil and add acetic acid. Remove from heat.
Place stuffed green tomatoes into jars.
Place parsley, horseradish root, and dill between them.
Then fill everything with brine and cover with a lid.
Pour water into the pan. Place a linen napkin or towel on the bottom of the pan. And put the cans.
After the water boils, sterilize the canned food for 10-15 minutes.
Cover tightly and turn over.
Cover with a thick cloth and leave to cool.
This marinade method allows you to store tomatoes for a long time.

Simple recipe for pickled green tomatoes for the winter

Ingredients:

tomatoes - 5 kg
onion - 500 gr
red bell pepper - 1 kg
fresh celery - 300 gr
fresh herbs - 200 gr
chilli pepper - 2 pcs.
fresh garlic - 100 gr
odorless sunflower oil - 0.25 l
vinegar - 0.25 l
salt - to taste

Preparation:

Peel, wash and chop all vegetables as desired.
Salt the vegetables, pour in the vinegar and sunflower oil and mix thoroughly.
Place the snack in the refrigerator for twenty-four hours.
Transfer the infused vegetables into jars, sterilize for 15 minutes and roll up the lids.

Pickled green tomatoes for the winter without sterilization

One such recipe for green tomatoes for the winter without sterilization is presented below.

To prepare you will need (for 3 liters):

Green tomatoes - how many will fit in a jar
Water – 1 l.
Sugar – 1 glass
Salt – 1 heaped tablespoon
Vinegar – 0.5 cups
Garlic – 5-7 cloves
Greens – dill, parsley, horseradish

Cooking method:

Rinse the tomatoes in cold water and dry.
Peel the garlic cloves and chop finely.
Cut the tomatoes in several places and stuff them with pieces of garlic.
Now cut the tomatoes stuffed with garlic into 4 parts, mix with herbs.
If the tomatoes are small, cutting them in half will be enough.
Prepare the marinade - put water on the fire and boil. Dissolve salt and sugar in it.
Then pour in the vinegar.
Place the tomatoes in jars and pour the hot marinade over them.
Roll up the lids and cover the jars with a blanket for additional sterilization. As you can see, green tomatoes for the winter recipes without sterilization are not difficult to prepare, and most importantly, quick.

If you are interested, then cook canned green tomatoes and carrots with me.

Ingredients:

Green tomatoes – 10-13 pcs. in a liter jar
carrots - 1 pc. bigger
garlic – 1 head
sweet red pepper – 1 pc.
bay leaf – 2-3 pcs. in every jar
sugar
vinegar

For 5 liters of water you will need:

1 glass of salt
2 cups vinegar
3 cups sugar

Glass – 200 g

One liter jar filled with green tomatoes holds about 500 ml of water. This means that if you want to fill only 5 liters of brine, then take 10 liter jars for canning green tomatoes with carrots and garlic.

The calculation can be made for 2.5 liters of water, that is, 0.5 cups of salt, 1 cup of vinegar and 1.5 cups of sugar.

Wash and peel the carrots.
Cut into 2 halves lengthwise.
Cut each half into thin half rings.
Peel the garlic and cut into thin slices.
Cut each green tomato into 2 parts for canning.
Place carrots and garlic in this cut.
Place garlic and carrot cloves tightly into each tomato.
Cut the red bell pepper into rings or half rings.
Drop one or two rings into each jar.
Add a couple of carrot pieces.
You can put horseradish root at the bottom of the jar.
Place green tomatoes stuffed with carrots and garlic in liter jars.
Cover with lids and leave.
Boil water according to the number of cans.
Carefully pour boiling water over the tomatoes in the jars. (Place the jar on a knife to prevent it from bursting due to boiling water)
canned green tomatoes with carrots
Cover again and let them cool slightly for 15-20 minutes.
Repeat one more time. tomatoes with boiling water 2 more times. After each time, leave the jars for the same 20 minutes.
For the fourth time, boil the water and add the ingredients for the brine.
Stir.
Place bay leaves in jars. You can add a couple of black peppercorns.
Fill the jars with boiling marinade and close with boiled lids.
Roll up each can of green tomatoes. Turn it over onto the lid and place it in a remote place on the blanket.
Let them stand like this until they cool completely.
After 24 hours, store the jars of tomatoes in a cool, dark place.

Sweet pickled green tomatoes

Ingredients:

sweet pepper - 5 pcs
hot pepper - 5 pcs
parsley - 1 bunch
garlic - 200 gr
vinegar - 1 tbsp 9%
vinegar - 100 ml
salt - 2 tbsp. l.
sugar - 1 tbsp
green tomatoes as needed

Preparation:

Peel, wash and mince red sweet and bitter peppers, parsley and garlic.
Mix the resulting vegetable pulp well, pour in 1 glass of 9% vinegar, and let stand for 30 minutes.
Wash the green tomatoes, cut each one halfway down the center.
Using a knife, stuff the tomatoes with spicy vegetable porridge, connect the cut points and place in sterilized liter jars. If there is any pulp left, it should be put into jars.
It should be 10 liters.
Prepare a marinade for green tomatoes: for 1 liter of water - 2 tbsp. spoons of salt, 1 glass of sugar, 100 ml of 9% vinegar.
Pour the boiling marinade over the tomatoes and cover them with sterilized lids. Sterilize for 15 minutes. Roll it up and wrap it up.

Spicy pickled green tomatoes

They have a scorching hot note; chili pepper will give the desired spiciness.

Products:

green tomatoes – 1.5 kg
hot pepper – 1 pc.
garlic – 1 head
water – 1 liter
vinegar 9% - 6 tablespoons
sugar – 4 tablespoons
salt – 2 tablespoons
allspice peas – 1 teaspoon
dill umbrellas
black currant leaves
Bay leaf

You will get one two-liter jar of pickled tomatoes.

Cooking process:

Sort the tomatoes, rinse and dry.
Place the entire set of spices in a sterilized jar: peeled cloves of garlic, strips of hot pepper. Take the youngest currant leaves located at the tops of the branches. Dry dill umbels give the marinade a richer flavor than fresh dill.
Add half a teaspoon of sweet peas.
Cut the tomatoes into quarters, remove the rough areas near the stalk.
Fill the jar with tomatoes and spices with boiling water, cover with a metal lid with holes. Soak the tomatoes in boiling water for 10 minutes.
During this time, prepare the marinade for pouring.
Measure out a liter of water, add bay leaves and remaining sweet peas.
Add salt and sugar. Boil the marinade for 2-3 minutes.
Place a perforated lid on the neck of the jar and drain the cooled water.
Pour vinegar into the jar.
Pour the hot marinade over the tomatoes and immediately cover with a lid.
Turn the jar over and cover with a blanket until it cools completely.
Store pickled hot green tomatoes in a dark and cool basement.

Source: https://recept-vzakladku.ru/zagotoi-na-zimu/pomidory/kak-marinovat-zelenye-pomidory.html

Green tomatoes for the winter: the most interesting recipes

Experienced summer residents know that in our climate, tomatoes do not always have time to ripen in open ground: either fogs interfere with them or night cold.

If by the end of the season there are green tomatoes “hanging out” restlessly on your site, you can prepare them for the winter according to the suggested recipes.

Just like regular pickled tomatoes or cucumbers, salads and caviar from unripe tomatoes will help diversify the autumn-winter menu.

Green tomato caviar for the winter

1 option

Required:

3 kg of green tomatoes;
1 kg of onions;
1 kg carrots;
6 pcs. bell pepper;

for filling:

500 ml vegetable oil;
1 tbsp. Sahara;
3 tbsp. spoons of salt;
9% vinegar (1 teaspoon per liter jar).

Wash all the vegetables, peel the onions and carrots, remove the stalks and core of the pepper. Grind the prepared vegetables in a meat grinder. Place in an enamel pan, add butter, salt, sugar, stir and leave for 6 hours. After the vegetables have steeped, boil them for 40 minutes and place the finished caviar in sterile jars. Add vinegar and roll up.

Option 2

Required:

4 kg of green tomatoes;
1 kg of onions and carrots;
500 g sweet pepper;
300 g parsley root;
1 tbsp. Sahara;
20 pcs. black peppercorns;
5 bay leaves;
5-10 clove buds;
300-400 g vegetable oil.

Wash and peel all vegetables. Cut green tomatoes into slices, onions into rings, capsicum into strips. Grate the carrots and parsley root onto a coarse grater. Sprinkle the vegetables with salt to taste, close the lid and leave in a cool place for 10-12 hours.

Drain the brine (it can be used for pickling cucumbers), add sugar, peppercorns, bay leaves, cloves and vegetable oil to the mixture. Simmer under the lid closed for about an hour. Place in prepared jars and sterilize (half-liter and liter jars - 10 minutes, three-liter jars can simply be wrapped and left to self-sterilize until cool).

Stuffed green tomatoes

Required:

green tomatoes;
sweet bell pepper;
ground red paprika;
bulb onions;
garlic;

for brine:

Wash all vegetables thoroughly. Peel the onion and garlic, cut the top of the tomatoes (not all the way to form a lid) and scoop out the pulp with a teaspoon.

Finely chop the onion, garlic, bell pepper and tomato pulp, pepper and mix. Stuff the tomatoes with this mixture, cover with a lid and place in boiled jars. Prepare the brine and pour it over the tomatoes. Sterilize liter jars for 20 minutes, three-liter jars for half an hour. Roll up.

Canned green tomato and zucchini salad

Required:

1.5 kg of green or brown tomatoes;
1 pod of hot pepper;
1 kg of zucchini;
100 g vegetable oil;
0.5 kg of onions;
150 g sugar;
300 g garlic;
40 g salt;
100 g fruit vinegar.

Wash the tomatoes and zucchini, cut into slices. Peel the onion and garlic and cut it: onion into rings, garlic into thin slices.

Place the vegetables in a saucepan, add salt, sugar, vegetable oil, vinegar and chopped hot pepper. Stir and leave until the juice releases. Bring the salad to a boil and cook for 10 minutes.

Pour hot into sterile jars, roll up, turn upside down and let cool.

Georgian green tomatoes

Required:

1 kg medium-sized green tomatoes;
¾ cup walnuts;
7-10 cloves of garlic;
½ pod of hot pepper;
1 teaspoon each of coriander seeds and dried mint;
½ teaspoon each of dried basil and tarragon;
¾ tbsp. table vinegar.

Wash the green tomatoes, pour boiling water over them and leave for 20 minutes. Cut each tomato into 4 pieces. Chop walnut kernels, garlic and hot pepper and grind in a mortar. Squeeze out the juice and collect it in a glass. Add coriander seeds, mint, basil, vinegar to the squeezed mass and mix thoroughly.

Place the chopped tomatoes in jars, sprinkling each layer with the spicy mixture, and seal. Pour the squeezed juice on top. Close and place in a cool place. Tomatoes can be eaten after they turn yellow.

Green spicy tomatoes with cabbage

Required:

1 kg of tomatoes;
1 kg cabbage;
2 onions;
2 sweet peppers;
100 g sugar;
30 g salt;
250 ml vinegar;
5-6 black peas and 2-3 allspice.

Wash the vegetables. Cut the tomatoes into slices, removing the stem. Finely chop the cabbage and chop the onion. Remove the seeds from the pepper and cut the pods into strips 2-3 cm wide. Mix the prepared vegetables, add salt. Transfer the mixture to an enamel pan, put pressure on top and leave for 8-12 hours.

Drain the juice, season the vegetables with spices, sugar, and vinegar. Bring to a boil and simmer for 10 minutes. Place the salad in clean jars and sterilize in boiling water: half-liter jars - 10-12 minutes, liter jars - 15-20 minutes.

Green tomato and prune seasoning

Required:

1.5 kg of green tomatoes;
300 g onions;
200 g apples;
100 g pitted prunes;
1 tbsp. honey;
½ cup 8% vinegar;
1 teaspoon salt;
1 teaspoon each of mustard seeds, ground black and allspice.

Wash vegetables and apples. Remove the skins from the onions and peel and core the apples. Pass the prepared ingredients through a meat grinder. Place in an enamel pan or basin, add salt and leave overnight. Soak the prunes in cold water overnight.

In the morning, drain the juice from the vegetable mixture and the water from the prunes. Cut the prunes into small pieces and place in a pan with vegetables. Add honey, pour in vinegar and place the spices in a gauze bag. Place on the fire and cook the mixture until thickened.

Wrap the boiled jars in a damp towel, pour in the boiling seasoning and immediately roll up. Turn upside down, cover with a blanket and leave to cool. Store in a cool place.

Appetizer of green tomatoes and vegetables

Required:

3 kg of green tomatoes;
1.5 kg of onions;
1.5 kg carrots;
300 g sugar;
300 g vegetable oil;
200 g 9% vinegar;
100 g salt.

Place vegetables in an enamel bowl, cut as follows: onions - into large half rings, tomatoes - into slices, carrots - grated on a coarse grater. Stir, add salt and leave in a cool place for 10-12 hours. Make a marinade from oil, sugar and vinegar, boiling it for 3-5 minutes.

Pour the hot marinade over the vegetables, bring to a boil and cook over low heat for 25-30 minutes. Place the hot salad into prepared sterilized jars and seal tightly.

Green tomatoes for the winter: mincemeat recipe

For 10 0.3 liter jars you will need:

2 kg of green tomatoes;
500 g carrots;
300 g onions;
100 g each of chopped chili pepper and parsley;
100 ml vinegar;
50 g vegetable oil;
coarse salt and sugar to taste;
3 black peppercorns, 1 allspice, 1 bay leaf and 1 clove (per jar);
2 heads of garlic.

Grind the tomatoes in a blender. Peel the onions and carrots and pass through a meat grinder with a large grid. Heat oil in a large frying pan and fry the onion until tender.

Add carrots, simmer covered for 15 minutes. Then add tomatoes, salt, sugar, herbs, cover with a lid and simmer for another 10 minutes. Turn off and pour in vinegar. Place garlic and spices in sterilized jars.

Add stewed vegetables to the jars and roll up.

Green tomato salad without vinegar

Required:

3 kg of green tomatoes;
1 kg each of sweet pepper, carrots, onions;
400 g vegetable oil;
100 g sugar;
100 g salt.

Wash and, if necessary, peel the vegetables. Cut carrots and tomatoes into half circles, sweet peppers and onions into half rings. Place in a bowl, add salt, cover with a clean cloth and leave in a cool place overnight. In the morning, drain the juice.

Boil the oil for 5-10 minutes and pour it over the vegetables. Add sugar, stir and cook at low simmer for another half hour. Roll into sterile jars.

Green tomato jam

Required:

1 kg of green tomatoes;
1 kg sugar;
1 tbsp. water;
4-5 g citric acid;
zest of one orange.

Wash the tomatoes. Cut into small slices and remove seeds. Fill with water and bring to a boil. Cook for 5 minutes. Drain the liquid, add water and boil again for 5 minutes. Repeat one more time. Then place the tomatoes in a colander and let the water drain.

Prepare syrup from sugar and 1 cup of water. Dip the tomatoes into the hot syrup and cook in three batches. After each cooking, let the jam sit for 2 hours after boiling for 10 minutes. At the end, add the zest and citric acid and pour the jam into jars. Seal with nylon lids and let cool.

Green tomatoes marinated with garlic and carrots

For three 3-liter jars you will need:

6-7 kg of green, not too large tomatoes;
4-5 carrots;
1-2 heads of garlic;
black peppercorns (for stuffing)
bay leaf, dill sprigs, horseradish leaves, currants, cherries - to taste;
water for filling;

for the marinade:

100 g salt;
400 g sugar;
8-10 black peppercorns (for marinade);
3 teaspoons 70% vinegar essence.

Place the spices in clean three-liter jars. Wash the vegetables. Cut the garlic into slices, carrots into slices. Make 5 cuts in the tomatoes: two on the sides for the garlic “ears”, two in the middle for the pepper “eyes”, one at the bottom for the carrot “tongue”.

Place the “face” tomatoes in jars, pour boiling water over them and let stand for 15-20 minutes. Drain the liquid, add salt, sugar and pepper, and bring to a boil. Pour the marinade over the tomatoes, add 1 teaspoon of essence to each jar, and roll up. Store in a cool place.

Green spicy tomatoes for the winter

Required:

1.5 kg of green tomatoes;
2 tbsp. spoons of salt;
4 tbsp. spoons of sugar;
200 ml 9% vinegar;
2-3 pods of bell pepper;
1 pod of hot pepper;
greens - to taste.

Cut the tomatoes into 4 parts, remove the seeds from the sweet peppers and cut into half rings. Place the vegetables in a saucepan, add sugar and salt, add chopped herbs and hot pepper. Pour in vinegar, stir and leave for a day at room temperature. Place the snack in sterilized jars and cover with plastic lids. Store in the refrigerator.

Green tomato salad with vegetables

Required:

3 kg of green tomatoes;
1 kg of carrots, onions, bell peppers;
hot pepper;
aspirin;

for brine:

100 g salt;
300 g sugar;
100 g 9% vinegar;
350 g sunflower oil.

Wash all vegetables thoroughly. Remove the core from the pepper. Cut the tomatoes and peppers into large slices, the onions into half rings, grate the carrots on a coarse grater, finely chop the hot peppers. Place everything in an enamel pan, add salt, sugar, vinegar and oil. Leave for 8 hours until the vegetables release the salt.

Then put on fire and cook for half an hour. Divide the salad into quart jars, adding an aspirin tablet to each. Roll up. If you want to make this salad without aspirin, sterilize the jars for 15 minutes.

Salted green tomatoes for the winter

Required:

1 kg of tomatoes;
200 g dill;
80 g horseradish leaves;
150 g cherry and black currant leaves;
100-250 g bell pepper;
5 g capsicum;

3 liters of water;
100 g salt.

Wash vegetables and spices. Cut the tomatoes into slices, spicy herbs and leaves into pieces. Place in clean jars and fill with cold brine. Store refrigerated.

Marinated green tomatoes with garlic for the winter

For two liter jars you will need:

1.5 kg of small green tomatoes;
200 ml 9% vinegar;
1 liter of water;
coarse salt, sugar to taste;
1 clove, 6 black peas and 2 allspice per jar;
4 heads of garlic;
2 bay leaves and 1 chili pepper per jar.

Peel the garlic and crush the cloves with the flat side of the knife. Boil water with salt and sugar. Pour in vinegar. Wash the tomatoes thoroughly and soak in cold water for 2 hours.

Place hot pepper pods, garlic cloves, bay leaves, cloves and both types of pepper at the bottom of sterile jars. Fill the jars to the top with tomatoes. Pour the marinade and roll up the scalded lids. Wrap the jars and turn them onto the lid and back several times as they cool.

Green tomatoes stuffed with garlic and carrots

For 3 three-liter jars you will need:

green tomatoes (about 6 kg)
carrots, garlic;

2 liters of water;
0.5 tbsp. salt;
1 tbsp. Sahara;
0.5 liters of table vinegar;
1 tbsp. sunflower oil;
5-6 bay leaves;
allspice.

Wash and peel the vegetables. Prepare minced meat consisting of 3 parts grated carrots and 1 part chopped garlic. Cut the green tomatoes in the middle, remove the grains and put minced meat instead. Place the prepared tomatoes in sterile jars and pour boiling marinade over them. Sterilize for 30 minutes.