Green tomatoes for the winter are a great pickle for any feast. You can make this blank quite different ways. This article will describe best recipes canned green tomatoes. You can cook them in a barrel, a bucket, or immediately roll them up in jars. You can even make a salad out of them if you like.

Green tomatoes for the winter - this is a great salting for any feast

The most delicious recipe cooking these vegetables for the winter. If you follow this recipe, you can quickly pickle tomatoes. This is the easiest way to create such a winter harvest.

So, you should prepare the following products:

• Tomatoes (green).
• Garlic.
• Water (3 kg of tomatoes per 1 liter of water).
• Horseradish.
• Salt and sand sugar.
• Vinegar.

To prepare such a twist, you must follow this plan:

1. Seaming will take place in banks, so they should be sterilized in advance.
2. Horseradish and tomatoes should be well washed. It is desirable to sort out vegetables in order to close only the best of them for the winter. Horseradish is cut into pieces.
3. The bottom of the glass container should be filled with spices, garlic and horseradish.
4. Then the vegetables are laid out in a saucepan and poured with boiling water. They must be infused for at least 30 minutes. It is not necessary to salt the water at this stage.
5. While the tomatoes are infused, it is worth preparing the brine. Salt the boiling water and add garlic cloves to it. Green tomatoes in jars will be watered with this brine. To make the vegetables sour, you can add a little to the marinade. citric acid. Also add a spoonful of vinegar to the brine. Vinegar will make vegetables crispier.
6. After that, they can be rolled up.

It turns out wonderful salted green tomatoes with garlic.

Pickled green tomatoes (video)

How to salt green tomatoes in a bucket?

To get very tasty pickled vegetables pickled in a bucket, you need to prepare the following ingredients:

• Tomatoes (green).
• Chilli.
• Salt.
• Dill.
• Sugar sand.
• Peppercorns.
• Garlic.

Salting in a bucket is very simple

1. All vegetables must be clean and dry. If among them there are damaged ones, then they must be removed.
2. If fresh dill is used, and not dry, then it is also washed.
3. At the bottom of a clean bucket, you can lay the first layer of the workpiece. It consists of tomatoes, dill, herbs and spices. Sprinkle the top layer with chopped chili and garlic cloves. Thus, the bucket must be filled to the top.
4. It is necessary to ferment the workpiece in brine. It is prepared as follows: salt and granulated sugar are dissolved in boiling water. The liquid should be half as much as the blanks, that is, 1.5 liters of brine will be enough for a 3-liter bucket.
5. After the tomatoes are infused in the marinade, they can be eaten.

Tip: to speed up the fermentation process, you need to make several cuts on the tomatoes with a knife.

Cold pickled green tomatoes

The cold way to pickle vegetables is perhaps the easiest.. But such recipes require endurance and patience from the cook.

This recipe needs the following ingredients:

• Green tomatoes.
• Water.
• Sugar sand.
• Salt.
• Greenery.
• Garlic.

The cold way to pickle vegetables is perhaps the easiest.

Cooking method:

1. All vegetables must first be washed well to remove dirt. If among them there are too soft, spoiled or rotting tomatoes, it is recommended to remove them immediately. They should not be fermented.
2. In a cold way, you can pickle tomatoes in a bucket, and in a barrel, even in a saucepan. Whatever container the choice falls on, it must be clean. So, after all the ingredients have been prepared, and the dishes have been washed, you can start cooking.
3. A small cut is made on each tomato with a knife. Then they are laid out on the bottom of the tank. The second layer is put greens, after which spices and garlic are added.
4. Salt and sugar dissolve in hot water. This will be the pickling marinade. They poured the workpiece in the container.

It is advisable to insist it for several days.

How to pickle green tomatoes under a nylon cover?

List of required products:

• Garlic.
• Green tomatoes.
• Cherry and currant leaves.
• Hell leaves.
• Salt.
• Cabbage leaves.
• Sugar sand.

Recipe is quick and delicious

This recipe includes the following cooking steps:

1. With the help of a fork, several pricks are made in the area of ​​​​the stalk of the washed vegetables. Then the tomatoes sink to the bottom of the pan.
2. On top of the container, vegetables are alternately covered with all the leaves from the list of ingredients, including cabbage leaves. Then they are sprinkled with salt and a pinch of granulated sugar.
3. The last layer is the dill. This is how the pot should be filled. Before closing the workpiece in a glass container, it should be infused for several minutes in boiling water. This is done in order to slightly soften the tomatoes before twisting.
4. After that, the contents of the pan should be placed in sterile jars, while maintaining the layered structure.

Using a capron cover, the container can be closed.

How delicious to marinate green tomatoes with adjika?

This vegetable goes great with adjika!

List of products for this recipe:

• Green tomatoes.
• Carrot, bell pepper.
• Salt.
• Garlic.
• Water.
• Bay leaf.
• Dill.
• Sugar sand.
• Vinegar.
• Hot pepper.

This vegetable goes great with adjika.

Step by step cooking method:

1. First you need to prepare adjika. To do this, wash the vegetables, then cut them. Carrots are rubbed on a grater.
2. Finely chopped peppers with crushed garlic and grated carrots are combined. The mixture must be salted.
3. Sterilized glass containers. A small portion of adjika is placed on its bottom. A few tablespoons are enough.
4. If the tomatoes are large, it is recommended to cut them in half. Well, if they are small, then let them be salted whole. Vegetables are placed in a container on top of the vegetable mixture. In adjika, tomatoes will pickle pretty quickly. They will acquire a bitter-salty taste.
5. Chopped dill and bay leaf are placed on top of the tomatoes.
6. Then you should start preparing the brine for the workpiece. To do this, sugar sand and a pinch of salt are dissolved in boiling water. The container is filled with marinade. After that, you can start spinning.

Recipe for green tomato salad for the winter

List of ingredients:

• Green tomatoes.
• Dill.
• Garlic.
• Hot pepper.
• Parsley.
• Salt, sugar.
• Bulgarian pepper.
• Vinegar.
• A mixture of peppers.
• Bay leaf.

How to make this salad:

1. All ingredients must be prepared. Garlic is peeled and passed through a press. Peppers (Bulgarian and hot) and greens should be finely chopped.
2. At green vegetables the stalk is removed, after which they are cut into 4 parts.
3. Then all the ingredients are laid out in a container. All spices are added there. The dishes are covered with a lid and sent to infuse in the refrigerator for several hours. During these hours, the products will release juice.
4. After that, water is added to the saucepan with the salad. Then the container is placed on the stove. As soon as the water boils, the contents of the pan should be boiled for 3 minutes, and then it is rolled into jars.

The container must be sterilized in advance.

Green tomato salad for the winter (video)

For this we need:

• 1 kg of green tomatoes;
• black currant leaves;
• dill with umbrellas - to taste;
• horseradish leaves - 3-5 pieces;
• hot and fragrant pepper - to taste;
• 1 liter of purified water;
• 3 tbsp salt.

First of all, we put washed greens and spices in a jar, then tomatoes and greens again.

For brine, you need to dissolve the salt in boiling water. Pour the tomatoes, cover and keep at a temperature of 3-6 degrees. After a month, salting can be tasted.

If it is not possible to store the workpiece in the cold, you can roll up the jars with lids. To do this, after cooling, the initial brine must be drained, boiled again, refilled with green tomatoes and rolled up.

How to salt green tomatoes for the winter?

The most ancient way of storing green tomatoes in winter is pickling in barrels.

For such a preparation, we need:

• green tomatoes - 1 kg;
• sprigs of dill, parsley and celery - 30 g;
• horseradish (leaves) - 15 g;
• mint - 2-3 leaves;
• garlic - 3-5 cloves;
• currant leaves (black), grape and cherry - all 3-4 pcs.

To prepare the brine, we use the proportions: 70-80 g of salt is needed for 1 liter of water.

We spread a third of all the spices at the bottom of the barrel, then half the tomatoes and another third of the seasonings are tightly placed, then the remaining tomatoes and herbs. Fill the workpiece with brine and cover with a lid. A few days later we send to the cellar. These tomatoes will be ready in 6-7 weeks.

How much to salt green tomatoes?

The duration of salting green tomatoes depends on the method of preparation: barreled (will be ready in 45-50 days), in jars (usable in a week or two). If you can’t wait to try salting, you can use the recipe with stuffed tomatoes.

To do this, we make several vertical cuts on each tomato and fill them with a mixture of chopped carrots, parsley, dill, garlic. We put it in a saucepan and cover the tomatoes with brine (for 1 liter of water you need to take 50 g of salt). We cover with a plate and put oppression. Such tomatoes will be salted for only 3-4 days.

Enigmatica's original post

Thanks for the detailed recipes!

Stuffed green tomatoes from Vali M.V.B

2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)

Fill:

6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar

Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with vegetable mixture and close. Place carefully in jars. Soak the tomatoes twice in hot water for 10 minutes. For the third time

Pour boiling marinade over, add 1 aspirin tablet to the jar and roll up.

STUFFED TOMATOES

Ingredients for Pickled Green Tomatoes

Green tomatoes - 2 kg
carrots - 0.5 kg
parsley - 150 g
dill - 150 g
garlic - 1 head
red spicy pepper- 1-2 pcs.

How to cook Pickled Green Tomatoes

We make a brine: 2 liters of water, 100 g of coarse salt. Boil and chill.

Grate carrots on a coarse grater.
Chop parsley and dill. Finely chop the garlic or pass through a press.

Mix greens, garlic and pepper with carrots.
Cut the tomato in half, not lengthwise but across, but not completely.
We fill the tomatoes with a vegetable mixture and put them in a saucepan (enamelled) and pour cold brine to the top.
Cover with a lid, but so that you can put oppression on top.

If the tomatoes are small, they can be stacked in several rows around the pan.

Salt 3-4 days.
Then chop, drizzle with oil and sprinkle with green onions.

Georgian green tomatoes

Recipe Ingredients
tomatoes - one kilogram

parsley - 150 grams
dill greens - 100 grams
garlic - 50 grams
water - 3 glasses
bay leaf - one piece. on a jar
slightly hot red pepper - one piece.
salt - one tablespoon

1. We pierce hard, not very large tomatoes in cold water, let the water drain.

2. Cut the garlic cloves into 4 parts. Cut the pepper pod lengthwise and, removing the seeds, cut into half rings.

3. Pour water into a saucepan, bring it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then

Take out the greens and refrigerate. Add salt to the broth.

4. In clean, scalded jars, put the tomatoes in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as slices of garlic and pepper. Fill jars filled to the top with warm brine, cork and put in a cool, dry place.

5. The tomatoes will be ready in about 2 weeks.

pickled tomatoes

OPTION 1

We take green large tomatoes
celery sprigs
garlic

Hot pepper, red

Preparing the brine

For 1 liter of cold, not boiling, water,
70 g coarse salt

Cut the tomatoes lengthwise, not all the way through.

Garlic - if large, then cut the clove into several parts.

Pepper - rings.

Celery - twigs.

We put a few pieces in each tomato

Garlic, 2-3 pcs. pepper (adjust the spiciness to taste).

We put in the celery, folded several times. You can wrap the tomato with a thread so that it does not spread.

At the bottom of the pot, barrel or jar, lay out celery sprigs, then tomatoes, celery again, etc. Celery should be on top.

Fill with brine and put under oppression.

3 liter jar - about 1.5 liters of brine.

Tomatoes should ferment, when they stop bubbling and the brine becomes transparent, then it's ready.

Can be used.

For long term storage:

Drain the brine, boil and pour boiling water over the tomatoes. Close with lids.

Ready tomatoes are cut into pieces, you can pour vegetable oil, and it is possible without.

OPTION 2

Cut the green tomatoes in half, put a plate of garlic and red hot pepper in each cut.
We put it in a container, shifting with herbs (parsley, dill, fennel, grape leaves, currants and cherries), add bay leaves and allspice, pour brine and leave to salt.
Brine: for 1 liter of water - 1 tbsp. spoonful of salt.

OPTION 3

Ingredients:

Green tomatoes - 2 kg,
hot pepper - 2 pcs.,
garlic - 3 - 4 heads,
onion - 1 pc.,
dill, parsley - small bunches,
bay leaf - 2 - 3 pcs.,
allspice peas - 3-4 pcs.,
water - 2 l,
salt - 4 tbsp. spoons,
granulated sugar - 1 tbsp. the spoon.

Cooking:

1. Wash tomatoes, peppers and herbs well.
2. Peel the garlic and onion.
3. Pour 2 liters of water into a saucepan, measure out salt and sugar. sand, put bay leaf and allspice, bring to a boil. Russell is ready.
4. Make cruciform cuts on the tomatoes at the stalk.
5. Cut off thick stems from bunches of greens and set aside, finely chop the greens.
6. Pass the garlic cloves through a garlic press, mix with herbs.
7. Cut one hot pepper in half, clean the seeds and finely chop, add to the greens with garlic. It turned out a great stuffing for tomatoes. We stuff tomatoes with it.
8. Now we put the tomatoes in a 3-liter jar tightly, sprinkle them with sprigs of greens (those thick stems that we cut off!), Put onions and garlic cloves, hot peppers.
9. Fill the contents of the jar with brine, tie the jar with gauze and let it stand for 2-3 days at room temperature, then send it to the refrigerator.

OPTION 4

Spicy and aromatic

2 kg green tomatoes
0.5 kg carrots,
150 gr parsley,
150 gr dill,
1 head of garlic,
red hot pepper-1-2

For brine:
2 liters of water
100 gr coarse salt. Boil, chill.

Snack Recipe:

Three carrots on a coarse grater.

Finely chop parsley and dill.

Finely chop the garlic.

Finely chop the red pepper too.

We mix greens, garlic and pepper with carrots - the filling for green tomatoes is ready.

We cut the tomato in half, not along, but across, but not completely. We cut large tomatoes several times so that they are better saturated with brine.

We fill the tomatoes with a vegetable mixture, put them in an enamel pan and pour cold brine to the top.

Cover with a plate or lid, put oppression on top.

If the filling remains, spread it between the tomatoes.

Salt for 3-4 days and you can already eat. If you want to roll up for the winter, you need to lay it out immediately in jars and pour hot brine. For each liter jar, add 1 teaspoon of vinegar essence. Sterilize. Roll up.

Drizzle cooked tomatoes before serving olive oil and sprinkle with green onions.

Salted green tomatoes

Recipe Ingredients
green tomatoes - one kilogram
celery greens - 200 grams
parsley - 150 grams
dill greens - 100 grams
garlic - 50 grams
water - 3 glasses
mild red chilli pepper - one piece.
salt - one tablespoon

Recipe preparation method

1. Rinse firm, not very large tomatoes in cold water, let the water drain.

2. Pour water into a saucepan, bring it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then take out the greens and cool. Add salt to the broth.

3. Cut the garlic cloves into four parts. Cut the pepper pod lengthwise and, removing the seeds, cut into half rings.

4. In clean, scalded jars, put tomatoes in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as slices of garlic and pepper, put one bay leaf in each.

5. Fill the jars filled to the top with warm brine, cork and put in a dry, cool room.

6. Tomatoes will be ready in about 2 weeks.

Tomatoes stuffed with carrots and garlic

Take green tomatoes, almost white ripeness...
Cut them, but not all the way...
In the middle of the tomato we insert a few sprigs of parsley, a plate (bar) of raw carrots and a clove of garlic ... And so with all the tomatoes ..

Then we fill a 3-liter jar to the brim with green tomatoes and pour boiling water for 45 minutes ...

We drain the first water after a while and fill it with the second boiling water ... Before the second filling in the jar, add 1 tbsp. l. salt, 7 tbsp. l. sugar and 7 tbsp. l. 9% vinegar... That's it...
Tomatoes turn out sweet ... Whoever wants not very sweet tomatoes, the proportions of salt and sugar can be revised. It's for an amateur...

Green tomatoes "lick your fingers"

For 3 kg. tomatoes
200 gr. greens: parsley, dill, cherry leaves
(or currants)
100 gr. onions (I in each jar
sliced ​​half an onion)
1 head of garlic
Fill:
3 liters of water
9 st. spoons of sugar
2 tbsp. spoons of salt
2-3 bay leaves
5 peas allspice
1 cup 9% vinegar
Vegetable oil (taken from the calculation
1 st. spoon per liter jar)

The same tomatoes can be cooked with another
pouring (on a 3-liter jar):

1.5 liters of water
1 st. a spoonful of sugar
1 st. a spoonful of salt
1 tablespoon of vinegar
1 st. a spoonful of vegetable oil
In a jar, first put greens, garlic, vegetable oil. Then tomatoes, and on top of onions. Add vinegar to the finished filling and pour tomatoes with hot marinade. Sterilize for 15 minutes.

Green tomatoes stuffed with garlic

Filling (for three liter cans):
1 liter of water
1 glass of granulated sugar
1 st. spoonful of salt
0.5 cup 9% vinegar
Horseradish, dill, parsley
Make cuts on the tomato in several places. Insert thinly sliced ​​garlic into these slits. I cut all the tomatoes in half, and large ones into four parts. Put green tomatoes in jars, fill with hot brine. Sterilize 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave to cool.
My husband loves the Green Tomatoes Stuffed with Garlic. According to taste sensations among canned tomatoes, men gave them the first place.

Another option:

For 5 liters of water 1 st salt, 2 st sugar, 1 st vinegar, 300 g garlic, 5 pcs pepper, lavrushka, black peppercorns, dill, parsley. Tomatoes - a bucket with a mountain. Grind pepper, garlic in a meat grinder. Greens - cut. Mix all this, cut the tomatoes crosswise on the side where there is no tail and fill with stuffing. Put the tomatoes in jars, add lavrushka and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.

Green tomatoes "drunk"

Filling (for 7 - 700 gr. jars):
1.5 liters of water
4 tbsp. spoons of sugar
2-3 tablespoons of salt
3 bay leaves
2 garlic cloves
10 allspice black peppercorns
5 pieces. carnations
2 tbsp. spoons of vodka
2 tbsp. spoons of 9% vinegar
A pinch of hot red pepper
Pour tomatoes with prepared marinade, sterilize for 15-20 minutes and roll up. Banks keep well even at room temperature.

Green tomatoes are delicious

Fill:
1 liter of water
4 tbsp. spoons of sugar
3 tsp salt
100 gr. 6% vinegar
Sweet bell pepper
Put the tomatoes and slices of bell pepper in jars, pour boiling water twice, on the third - boiling brine and roll up. Tomatoes are very tasty.
I closed such tomatoes in tomato juice but without the addition of vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then she poured tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled up the lid.

Green tomatoes with gelatin "miracle"

Fill:
For 1 liter of water
3 art. spoons of salt
3 art. spoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cup 6% vinegar
Soak the gelatine in warm water for 40 minutes. Make a filling, boil, add gelatin and vinegar to it, boil the filling again. Fill the tomatoes with filling and sterilize for 5-10 minutes.
I have never tried green tomatoes with gelatin, but I heard good responses. Therefore, I closed two servings: from green and brown tomatoes.
P.S. No wonder these tomatoes were called "Miracle". They turned out delicious and my friends love them.

Green tomatoes with cabbage

Fill:
2.5 liters of water
100 gr. salt
200 gr. Sahara
125 gr. 9% vinegar
Spices:
Dill
Parsley
bell pepper
Coarsely chop green tomatoes and cabbage and put in a jar of spices. The first time pour boiling water, let stand for 20 minutes, the second time with the finished filling. Add 1 aspirin per quart jar and seal.
This is the recipe of my colleague, very tasty tomatoes are obtained.

According to this recipe, I closed two types of tomatoes: with filling and in tomato juice. I added salt, sugar and a little cinnamon to the cooked tomato. Boiled for 5 minutes. The tomatoes laid in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked green tomatoes in tomato and cabbage more (I generally like tomato sauce).

Green tomatoes with apples in pink brine

Fill:
1.5 liters of water
1 st. a spoonful of salt
5 st. spoons of sugar
70 gr. 6% vinegar
Allspice peas
Parsley
Apples
Beet
Put the tomatoes, a few apple slices and 2 small circles of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not put more than 2 pieces of beets, otherwise the brine will taste astringent. Pour in boiling water for 20 minutes. Then make a filling from this water, boil it. Pour the hot brine over the tomatoes and roll up the lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled for 5 minutes with vinegar, and then poured them into jars. A friend at work treated me to such delicious tomatoes.
The same tomatoes can be made without beets, they are also very tasty.

Salted green tomatoes in barrels (salted tomatoes)

For 8 liters of boiled and chilled water
400-500 gr. salt
Spices:
For 10 kg. green tomatoes
200 gr. Sahara
200 gr. dill
10-15 gr. hot pepper (optional)
100-120 gr. blackcurrant or cherry leaves

You can salt green, ripe and brown tomatoes, but always separately. I give a recipe: how to salt green tomatoes. Pickled in the usual way, green tomatoes in finished form are quite tough. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Place the washed fruits tightly in the prepared container (barrel or aluminum utensils) along with spices, which are placed on the bottom of the barrel, in

Middle and top and sprinkle with sugar. When laying the tomatoes, shake the dishes slightly and, after filling, pour the prepared brine. The riper and larger fruits, the stronger the brine is made. Close the filled dish with tomatoes with a tight lid or put a wooden circle with oppression on top. Store in a cool place. After 40-50 days, salted tomatoes will be ready to eat.

Green tomatoes with sugar in tomato (sweet tomatoes)

10 kg. tomatoes
200 gr. black currant leaves
10 gr. allspice
5 gr. cinnamon
4 kg. ripe tomatoes for tomato (or tomato paste)
3 kg. Sahara
Salt - to taste (at least 3 tablespoons)
Here is an unusual way of pickling tomatoes: instead of salt, you need to take sugar. Take green (or brown) tomatoes, sort and put in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top of them and sprinkle with sugar. Thus, do the styling without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour over tomato paste(from ripe tomatoes) with sugar. Put oppression on top. For this salting method, green tomatoes can be blanched in boiling water for one to two minutes. According to this recipe, you can make canned tomatoes in jars.

Green tomatoes (fresh)

Choose thick-skinned tomatoes. Cut a little larger than a salad. Fold in jars with a capacity of 0.5 and 0.7 liters. Fill with cold water and set to sterilize for 10-15 minutes. Roll up.
Such tomatoes are good for making salad in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs to them - fresh tomato salad is ready.

Green tomatoes with grapes

Fill:
1.5 liters of water
3 art. spoons of salt
4 tbsp. spoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas
Wash the tomatoes and put in a jar, shifting with onions and spices. Put a bunch of grapes on top. Fill with brine, add vinegar essence. Sterilize the jar (3 liter) for 15 minutes.

green tomato salad

3 kg green tomatoes
1 kg bell pepper
1 kg carrots
1 kg of onion
Hot pepper to taste
Brine:
350 gr. sunflower oil
100 gr. salt
300 gr. Sahara
100 ml. 9% vinegar
Cut the vegetables, put them in a non-oxidizing bowl, mix with salt, sugar, vinegar and oil. Let stand for a few hours (6-8) until they release their juice. Then boil for 30 minutes. Arrange the salad in jars, add 1 aspirin per liter jar and roll up. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.

Caviar from green tomatoes

3 kg. green tomatoes
1 kg. carrots
1 kg. onion
5-6 pcs. bell pepper
You can add hot pepper to taste
Fill:
1 cup of sugar
3 art. spoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Twist all the vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless bowl for 5-6 hours. Then boil for 30-40 minutes, spread the caviar in jars, add vinegar and roll up.

Green stuffed tomatoes

5 kg. tomatoes
1 kg. onion
1 kg. bell pepper
200 gr. garlic
3-4 pods of hot pepper
Dill, parsley
Fill:
For 1 liter of water
20 gr. salt
Spices to taste
Cut the top of the tomatoes in half so that you can remove the core. Fill the resulting hole with finely chopped or twisted vegetable mixture through a meat grinder. Sterilize: liter jars for 15-20 minutes, 3 liter jars for 25-30 minutes and roll up the lid.

Stuffed green tomatoes - 2

For the filling (for 5 three-liter jars):
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)
Fill:
6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar
Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with vegetable mixture and close. Place carefully in jars. Soak the tomatoes twice in hot water for 10 minutes. For the third time, pour boiling marinade over, add 1 aspirin tablet to the jar and roll up.

You can do it this way too. Stuff the tomatoes in the same way, put in a saucepan, pour over the brine and put oppression on top. In a few days, stuffed tomatoes will be ready to eat.

Lecho of green tomatoes

3 kg. green tomatoes
1 kg. onion
1.5 kg. carrots
1 kg. bell pepper
1 liter spicy tomato sauce
0.5 liters of unrefined sunflower oil
Salt to taste
Grate the carrot on a coarse grater. Cut the tomatoes and pepper into large slices, onion into half rings. Put the vegetables in a bowl with hot oil, add tomato sauce and, stirring, cook for 1.5 hours. Add salt and cook for another 10 minutes. The treatment is ready. Hot put lecho into sterilized jars and roll up.

Tips and recipes from Nadezhda

Salted green tomatoes for the winter.

The most popular and traditional, green tomatoes, we have pickled. Very tasty! At the bazaar they are sold in large wooden barrels, all year round.
Green unripe tomatoes, preferably large, fleshy.
celery-twigs
Garlic
Red hot pepper
Brine
For 1 liter of cold water (from the tap)
70 g salt (coarse)

Cut the tomatoes in half lengthwise, but not completely. If the garlic is large, then cut each clove into several slices. Pepper mode into rings (I do this with scissors, very convenient). Celery sprigs.
We put several plates of garlic, 2-3 rings of pepper into each tomato (depending on how much you like spicy, or whether there are children in the house). We also stuff a celery sprig, mercilessly folded several times, and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (If neat, then it is possible without threads). Bazaar aesthetes stuff red pepper in such a way that it peeks out of the tomato with a red tongue (teasing). -Like a smiley.
At the bottom of the pot, or jars (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, push more pepper on the sides (for lovers), then celery again, etc. Top layer of celery.
We dilute salt in water and pour tomatoes. We put it under oppression. Approximately 1.5 liters of brine are used for a 3 liter jar.
When the tomatoes are overplayed, they stop bubbling, the brine becomes transparent, that's it, the pickle is ready. If you use it right away, then you don't need to do anything else. And if you want to save, then drain the brine, boil and immediately pour the tomatoes. You can close it with a plastic lid or roll it up with an iron one. This should be done immediately after pouring boiling brine. Can be stored for a very long time, even 2 years.

The finished tomato is cut into pieces and poured with vegetable oil. You can also without oil, as you like.
Bon appetit!

Salad "Winter"

This recipe uses green tomatoes in a marinade.
5 kg green tomatoes
0.5 kg of onion
1 kg red bell pepper
300 g celery
200 g parsley
2 pods of hot pepper
100 g garlic
250 ml sunflower oil
250 ml vinegar
salt
Cut everything to taste, salt, pour oil and vinegar. Leave for a day in the refrigerator.
Arrange in jars and sterilize for 15 minutes. Roll up.

Vegetables

Description

Ingredients

Steps

As mentioned earlier, when choosing green tomatoes, give preference to the smallest fruits of the correct shape. All tomatoes, after purchase or harvest, must be thoroughly washed in cold water, then remove the stalks and dry on a clean kitchen towel.



While the tomatoes are drying, let's prepare the herbs and spices. To do this, rinse all the collected fragrant currant leaves in water and also leave to dry. You can also use cherries instead of currants: they also have a very expressive and slightly tart aroma. Dill is enough to slightly rinse in water, horseradish leaves can be wiped with a damp cloth. Garlic must be divided into cloves and peeled. Tip: in order for the garlic to give all its smell and taste to the marinade and tomatoes, it is better to peel it just before filling the jars.



Now you need to sterilize the selected jar for a couple and fill its bottom with prepared greens. Also in the jar you need to put the garlic sliced ​​\u200b\u200band plates and chili pepper circles. Be sure to use gloves when handling hot peppers. Then just put layers of tomatoes in glass containers and alternate them with currant and horseradish leaves.



From above, as well as to the bottom of the jar, lay out in a dense layer all the same leaves, as well as dill umbrellas. Due to the lack of fresh dill, the seeds of this plant are also very often used for pickling tomatoes.



Pickle today we get the most simple. Pour salt into clean cold water, stir it thoroughly and then pour the tomatoes in jars with the resulting liquid.



If necessary, lightly crush the contents of the jar with a wooden spoon. The brine should completely cover all the ingredients and reach the top of the jar as shown in the photo.



In a separate saucepan, bring water to a boil and lower the plastic lid into it for 2-3 minutes. Carefully remove the lid from the water and close the jar of green tomatoes and herbs tightly with it..



Such preservation will be prepared over the next month, and only after this period has passed, the jar can be opened and the resulting tomatoes tasted. Preservation must be stored in a cool, dark place; a small cellar is ideal for this. Already open jar with lightly salted tomatoes, it is best to store in the refrigerator. Cold pickling of green tomatoes with garlic in jars for the winter is ready. By the way, you can also pickle tomatoes in this way in a saucepan, in a bucket or even in a barrel.



Bon appetit!

There are many ways to prepare green tomatoes for the winter in a jar. Unripe tomatoes can be salted, sour or pickled. In any case, the appetizer is tasty and original. But in order for the harvesting to be successful, it is important to properly prepare the products and containers for canning. Let's figure out how to make a blank.

First of all, you need to select high-quality tomatoes. Carefully inspect each fruit, the tomatoes should be dense, without damage. Tomatoes should not be too small, it is recommended to use fruits that have reached normal size, but have not yet begun to turn red. Slightly browned tomatoes are allowed.

Special preparation of tomatoes is not required, it is only necessary to rinse the fruits well, and also, make 1-2 punctures with a toothpick at the stem. These punctures are made so that the canned food has a whole skin. But this is necessary if you plan to preserve whole tomatoes. If the tomatoes are salted or marinated in slices, then you need to cut the stalks from the fruits and cut the fruits into pieces of the same thickness.

You can use green tomatoes for salads, they go well with different vegetables - onions, bell peppers, carrots, cabbage.

Tomatoes can be cooked hot or cold. In the first case, the jars are not hermetically sealed. You need to store such canned food in the cold.

When cooking in a hot way, the jars are sterilized and sealed with screw or tin lids hermetically.

Pickled green tomatoes in jars "Like barrel"

Traditionally pickled vegetables were prepared in oak barrels. However, today most housewives use glass jars for fermentation. It is more convenient, and the tomatoes taste like barrel tomatoes.

• 2 kg of green tomatoes;
• 10 gr. tarragon;
• 60 gr. fresh dill;
• 10 gr. fresh parsley;
• a small piece of hot pepper pod (about a third of the pod or to taste);
• 2 cloves of garlic;
• 10 gr. cherry leaves;
• 10 gr. currant leaves;
• 12 peas of allspice.

For brine:

• 1.5 liters of water;
• 70 gr. salt;
• 100 gr. Sahara.

Thoroughly wash vegetables and herbs, dry. We divide all the greens into three approximately equal parts. Peel the garlic, cut into thin slices. Cut a piece of hot pepper into three parts.

We boil the water, add salt and sugar, let it boil for a couple more minutes and cool. We wash the jars very well and dry them. At the bottom of the jar we lay out a third of the prepared greens, four peppercorns and a third of the garlic, cut into slices. Then add half of the tomatoes. Put the greens, garlic and peppercorns on the tomatoes again. We fill the jar with tomatoes up to the shoulders, and put the rest of the greens, pepper and garlic on top.

Read also: Salad of cucumbers and tomatoes for the winter - 9 recipes

Pour the brine over the tomatoes, making sure that the liquid level is above the level of the tomatoes. We cover the jar with a piece of clean gauze (it is important that there is air access) and leave it at room temperature for 3-4 weeks. Sometimes the fermentation process takes 40-45 days. The duration depends on the air temperature. Ideal conditions are 20-23 degrees.

At lower temperatures, fermentation processes are slow, and at higher temperatures, tomatoes can deteriorate. Keep the finished product in the cold.

Tomatoes for the winter in Korean - a simple recipe

Let's prepare a great Korean-style green tomato appetizer using an affordable and simple recipe.

• 1 kg of tomatoes;
• 2 pods of bell pepper;
• 4 cloves of garlic;
• 50 ml of vinegar (9%);
• 50 ml of vegetable oil;
• 50 gr. Sahara;
• 1 tablespoon of salt;
• 0.25-0.5 teaspoon of ground red hot pepper;
• 1 bunch of greens to taste.

We wash vegetables and herbs, dry them. Finely chop the greens, and cut the tomatoes into slices. Wash and clean the bell pepper, cut it into thin strips. We clean the garlic and pass it through a press or chop it very finely.

We mix all the ingredients, add salt, pour vinegar, add sugar and pour oil. We mix. We put the vegetables in clean jars quite tightly. Cover with plastic lids. We store in the refrigerator. Korean-style green tomatoes will be ready in a day. The workpiece is well stored in the cold for 2-3 months.

Georgian salted green tomatoes

Delicious salted green tomatoes are cold cooked. We will stuff tomatoes with fragrant herbs and spices.

• 1 kg of green tomatoes;
• 1 tablespoon of salt;
• 50 gr. garlic;
• 200 gr. greens (celery, basil, dill, parsley, savory);
• 50 gr. dry dill;
• 2 pods of hot pepper.

Rinse and dry hard tomatoes. On each fruit we make a deep incision, cutting the fruit to about two-thirds of the height. Rinse greens, shake off drops of liquid, dry. Finely chop.

Advice! To make the salting more fragrant, it is recommended to use a mix of different greens. But if you don’t have celery and savory on hand, you can use only dill and parsley.

Put the chopped greens in a bowl. We clean the garlic, pass it through a press. Peel and very finely chop the hot pepper. Mix garlic and pepper with herbs, add salt to the mixture. We mix.

Stuff the chopped tomatoes with the resulting green mass. Stuffed fruits are tightly packed in jars. As soon as the jar is full, pour dry dill on top.

Read also: Plum compote for the winter - 6 recipes

We take a plastic lid, cut out a circle from it, which should be slightly smaller than the diameter of the neck of the jar. Place the weight on top. It can be a clean washed narrow stone or a bottle of water. We take out the jar in the cold. It will be possible to eat tomatoes in 40-45 days.

Pickled tomatoes without strelizia

Another option for harvesting that is prepared without sterilization is pickled green tomatoes.

• 1-1.5 kg of small green tomatoes;
• 300-400 gr. salt;
• 700-800 ml of wine vinegar (6%);
• 500 ml of vegetable oil;
• 1 teaspoon dry oregano;
• 0.5 teaspoon ground hot pepper.

We wash small green and brown tomatoes, cut the fruits in half, cut out the stalks. Sprinkle tomatoes with salt in a large bowl. Mix and leave for 8 hours.

We drain all the released juice from the container, but do not wash the fruits themselves with water. Instead of drained juice, pour into a container wine vinegar(it is desirable to use white), and leave the fruits to marinate for 12 hours.

Advice! If you wish to green tomatoes you can add small onions (shallots) or ordinary onions, cut into rings about 1 cm thick.

Drain the tomatoes in a colander, then place them on paper towels to dry. In dry, sterilized and cooled jars, we tightly lay the prepared halves of tomatoes. Top with vegetable oil, trying not to leave air bubbles in the jar. Cover with clean lids and refrigerate. The tomatoes will be ready in a month.

Green tomatoes with vinegar

Another option for harvesting with vinegar is green tomatoes pickled in slices.

• 1.2 kg of green and brown tomatoes;
• 2 bay leaves;
• 15 peas of allspice;
• 15 black peppercorns;
• 1 teaspoon ground red hot pepper;
• 100 gr. onion;
• 150 ml of table vinegar (9%);
• 1 liter of water;
• 200 gr. Sahara;
• 100 gr. salt.

We wash the tomatoes, cut the stalks, cut into large slices. We clean the onion, cut it into thin quarters of rings.

Boil water, dissolve salt and sugar in it. Let the water cool and pour vinegar into it. Place the tomatoes in a large bowl. Add onions, peppercorns, hot peppers and bay leaves to them. Pour vegetables with cold filling, mix and leave in a cold place for 10-12 hours. Then drain the marinade.

Tomatoes, along with onions and seasonings, are placed in jars, lightly compacting with a spoon. Boil the marinade and pour the boiling marinade over the vegetables in the jars. We cover the jars with boiled lids and we will sterilize the jars for 20 minutes.

Quickly roll up the lids tightly. We turn the jars over, placing them on the lids. Leave in this position until completely cooled. In addition, it is not necessary to wrap the banks.