How to prepare green tomatoes for the winter. Green tomatoes: the best recipes. Georgian green tomatoes

“A sad time, a charm of the eyes...” And for gardeners - disappointment and headache. After all, the recipes have long been tested, there are few glass jars and no patience. And the tomatoes are still not running out! Prepare green tomatoes for the winter without waiting for them to ripen.

In frosty weather, a hot or spicy appetizer will take you back to the dull but charming time of autumn preparations. It will remind you that spring is just around the corner.

Plant tomatoes! I assure you that next fall you will want to make these recipes again. Get to work, housewives!

Green tomatoes for the winter - a simple recipe

Tired of waiting for green tomatoes to ripen? Use this finger-licking garlic and pepper recipe that brings together brown vegetables in harmony. Sterilize clean quart jars.

For each of them you will need:

• granulated sugar - 2 tbsp. l.;
• salt – 1 tbsp. l. without top;
• vinegar 9% - 2 tbsp. l.

In addition, the recipe uses:

• unripe tomatoes;
• carrot;
• onion;
• garlic cloves;
• hot and allspice;
• dried laurel leaves.

Cooking process:

1. Place a couple on the bottom of the jar onion rings, 5-6 carrot slices.
2. Add spices: hot and allspice, bay leaf.
3. Slice the tomatoes. Place two cloves of garlic inside each of them.
4. Place the stuffed tomatoes in a glass container, compacting the layers.
5. Place several slices of garlic and carrots between them. Cover the filled jar with a slice of onion.
6. Pour boiling water over it. Close with an iron lid. Leave for 10 minutes to heat evenly.
7. Pour the boiling water into a separate bowl. Pour sugar and salt into it.
8. Stir the brine until the solids are completely dissolved.
9. Place on the stove and boil.
10. Pour vinegar into each jar, then boiling brine.
11. Roll up under iron lids. Turn upside down and wrap to cool gradually.

Pickled green tomatoes: taste like they used to be sold in the store

Nostalgic for old times? Previously, the food was tastier, the sun was brighter and the hair was thicker! We will now solve at least one problem.

For this you will need:

• unripe tomatoes;
• water – 2 l;
• salt – 4 tbsp. l.;
• granulated sugar– 4 tbsp. l.;
• acetic acid;
• onion;
• garlic;
• horseradish leaves.

Preparation:

Scald clean liter jars with boiling water. Place horseradish leaves and garlic cloves at the bottom of each vessel. Fold the green tomatoes tightly, adding sprigs of dill.

Place an onion ring and a handful of black pepper on top. Cover with a horseradish leaf. Dissolve salt and granulated sugar in water. Boil the brine and pour it into jars with vegetables.

Cover with boiled metal lids. Leave for 20 minutes. Drain the slightly cooled brine from the jars. Bring to a boil again. Fill the containers with tomatoes with boiling solution. Add one tablespoon of acetic acid to each of them.

Roll up under iron lids. Turn over and leave in a warm place to cool slowly.

Stuffed with garlic, hot pepper, horseradish, herbs

Do you consider yourself a thrill-seeker? Then this dish will impress you. Take any unripe green or brown tomatoes to prepare the snack.

In addition to them, stock up on:

• hot paprika;
• garlic cloves;
• parsley sprigs;
• dill umbrellas;
• horseradish leaves;
• black peppercorns.

To prepare one liter of marinade you will need:

• salt – 1 tbsp. l.;
• granulated sugar - 2 tbsp. l.;
• acetic acid 70% - 1 tsp.

A lighter version of the spicy snack is tomatoes stuffed with garlic cloves. For brutalists and lovers of “hot things”, use as a filling hot pepper.

Cooking process:

1. In prepared three liter jar place a sprig of parsley, an umbrella of dill, a horseradish leaf and a handful of peppercorns.
2. Cut each tomato. Place a hot pepper ring inside. Want a more gentle snack option? Replace hot peppers two slices of garlic.
3. Fill the jar with the stuffed tomatoes, compacting each layer.
   Fill with boiling water to the top. Cover with boiled iron lids. Leave for 10-15 minutes to warm up.
4. Pour the water from the jar into another container. Use it as a base for brine, adding granulated sugar and salt.
5. Pour vinegar into the vessel with the tomatoes.
6. Cover stuffed tomatoes brine brought to a boil.
7. Seal with iron lids. Turn upside down to cool gradually.

Spicy green and brown Georgian tomatoes with celery: recipe under a nylon lid

Don't want to bother with the seamer? Prepare unripe tomatoes under nylon covers. The appetizer is moderately spicy and very tasty.

It includes:

• tomatoes;
• garlic;
• parsley and celery;
• sweet and hot peppers;
• salt – 2 tbsp. l. for 1 liter of water.

Preparation:

Chop the garlic cloves. Finely chop the parsley and celery sprigs. Cut the sweet and hot peppers into small cubes.

Combine the ingredients for the filling. Mix well.

Prepare the required amount of brine. Stir well and bring to a boil. Prepare the tomatoes for stuffing: cut large ones crosswise, for small ones one cut is enough.

Stuff the tomatoes with the spicy filling.

Use as a vessel for fermenting stuffed tomatoes. glass jars or any enamel cookware. Place the stuffed tomatoes in it so that the greenest ones are at the bottom.

Pour boiling brine over it. Close the glass jar with a lid with holes. You make the preparation in enamel dishes? Apply pressure so that all the tomatoes are covered with brine. Cover the pan or bucket with cheesecloth to allow air circulation.

After about 5 days, the brown tomatoes located in the top layer of the workpiece are suitable for consumption. Less ripe tomatoes require longer fermentation.

After a week, remove the white coating from the surface of the brine. Place the snack in the refrigerator for storage. Do you use large fruits in preparation? Increase this period to two weeks.

Korean preparation - a very tasty quick recipe

The lower the temperature outside the window, the more in demand. Their burning components accelerate the blood and warm in bad weather. Prepare a snack according to the express recipe. The result will please you.

You will need:

• unripe tomatoes – 2 kg;
• sweet paprika – 4 pcs.;
• hot pepper – 1 pc.;
• carrots – 2 pcs.;
• garlic – 7 cloves;
• parsley and dill - 1 bunch each;
• salt – 2 tbsp. l.;
• sugar – 3.5 tbsp. l.;
• vinegar 9% - 2/3 tbsp.

Preparation:

1. Cut the tomatoes into approximately equal parts: small ones - in half, larger ones - into four or more pieces.
2. Chop the parsley and dill.
3. Pass carrots, garlic, sweet and hot peppers through a meat grinder.
4. Combine ground vegetables and chopped herbs in one bowl.
5. Add salt and granulated sugar. Pour in vinegar. Mix well.

Korean tomato dressing is ready!

Pour it over the tomato slices. Keep in the refrigerator overnight.

Crispy salad with unripe tomatoes, onions, carrots, bell peppers without sterilization

Looking to get rid of your late-season vegetable stash? This recipe will help turn the remains of an unclaimed harvest into an appetizing dish that can become the calling card of any housewife.

It includes:

• unripe tomatoes – 5 kg;
• bell pepper– 0.5 kg;
• carrots – 0.5 kg;
• onion – 0.5 kg;
• peeled garlic – 1 tbsp;
• salt – 1.5 tbsp. l.;
• sugar – 1 tbsp;
• sunflower oil – 1 tbsp.;
• vinegar 9% - 100 g.

Preparation:

1. Cut the tomatoes into slices about 1 centimeter thick.
2. Cut the carrots into rings, the onion into half rings, and the pepper into large cubes.
3. Grind the garlic and herbs in a meat grinder.
4. Combine the ingredients.
5. Add salt, granulated sugar, vegetable fat. Mix well.
6. Place on fire. After boiling and simmer over low heat for 30 minutes.
7. Five minutes before the end of cooking, add table vinegar. Stir gently.
8. Lay out hot salad into sterilized jars. Roll up.

Recipe for a delicious salad of tomato pieces with sterilization

Gather leftovers from your garden and process substandard vegetables into an amazing snack that tastes like Hungarian salads from Soviet times.

This recipe is good because it allows for any variations in the composition and adjustment of the intensity of the marinade to the taste of the housewife.

It contains:

• green unripe vegetables;
• carrot;
• apple;
• garlic;
• bell pepper;
• cilantro;
• ground black pepper;
• salt – 1.5 tbsp. l.;
• sugar – 3 tbsp. l.;
• vinegar - 3 tbsp. l.;
• vegetable oil – 50 ml.

Preparation:

1. Grind all ingredients except herbs. The size and shape of the slices does not matter and depends on your taste and desire.
2. Salt the vegetable mixture. Mix well, cover with a lid and leave for five hours until the juice comes out.
3. Place on the fire and bring to a boil. Simmer a little.
4. Add sugar. Pour in vinegar. Taste it. Add salt to the salad if you think it is necessary.
5. Add chopped greens.
6. Place the hot salad in sterilized jars. Roll up and cool.

Cold-salted pickled green tomatoes in a plastic bucket – delicious as barrel ones

The traditional Russian recipe for preparing vegetables using the fermentation process provided by lactic acid bacteria is always popular.

It does not require a large number of ingredients, is low in labor and provides consistently excellent results!

To implement it you will need:

• green vegetables;
• branches of dill and celery;
• leaves of horseradish, cherry and tarragon;
• garlic cloves;
• mustard and coriander seeds;
• Bay leaf;
• allspice;
• rock salt – 3.5 tbsp. l. for 1 liter of water.

Preparation:

1. Place several sprigs of seasonings at the bottom of the fermentation vessel: dill, celery, tarragon, horseradish. Add cherry and laurel leaves.
2. Separate the head of garlic into cloves. Place them in the starter bowl right in the husks.
3. Add one tablespoon each of mustard and coriander seeds. Add hot pepper.
4. Place the green tomatoes tightly, topping them with dill umbrellas, horseradish and celery leaves. Place larger fruits on the bottom of the dish, and smaller ones on top.
5. Prepare the required amount of brine. Dissolve rock salt in cold water. Stir until the grains dissolve.
6. Pour the salt solution over the tomatoes. Put down the oppression. Leave in a warm room for two weeks to ferment.
7. Store in a low temperature area.

Recipe for salad of unripe tomatoes with cabbage, hot pepper, garlic

This original salad does not require heat treatment. Add cabbage to unripe tomatoes and get an unexpected result!

You need:

• green tomatoes - 2 kg;
• cabbage - 1 kg;
• hot pepper - 3-4 pcs.;
• dill greens – 1 bunch;
• head of garlic;
• salt - 3 tbsp. l.

Preparation:

1. Thinly slice the unripe tomatoes.
2. Add chopped cabbage, chopped hot pepper, dill and garlic.
3. Season with salt. Mix thoroughly.
4. Place in a room with low temperature for a day. During this time, stir the vegetable mixture several times.
5. Try the salinity level of the salad.
6. Place the chopped vegetables with any juices that have come out into prepared jars, compacting them periodically.
7. Cover with nylon lids scalded with boiling water.

Keep refrigerated.

Green tomato caviar - winter preparation at home without vinegar

The peculiarity of this preparation is the absence of acetic acid in its composition. For many consumers, this quality is critical.

Prepare for your health! Delight yourself and your loved ones with delicious preparations and don’t forget about your friends, share recipes with them on social networks!

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 has a seal, 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 delicious snack for the winter - pickled green tomatoes in oil.

Ingredients: green cherry tomatoes – 1.5 kg, coarse sea salt 300 g, Wine 6% or Apple 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 on a grater Korean salads. 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 place.

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, 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

Bon appetit in winter!

The marinade mixture consists of salt, sugar and vinegar dissolved in water. Dissolve salt and sugar in water while heating and stirring and boil for 10-15 minutes. Then add the spices there and keep on the fire for 15 minutes at a temperature close to boiling, but do not boil, since when boiling the natural substances of the spices evaporate. I usually don't do this, but put them straight into the jar. You can change the set of spices depending on your personal taste and capabilities. Then add acetic acid to the fill. You shouldn't add it right away because When the filling boils, the acid evaporates, this makes the filling weaker and its preservative effect decreases.

It is not necessary to add acetic acid to the filling; you can simply pour the required amount into prepared jars of tomatoes. And one more important nuance: marinades are of better quality when they are prepared using fruit or grape vinegar.

Remove the stems from tomatoes prepared for canning. Wash the tomatoes thoroughly; if they are large, cut them and place them in sterilized jars. And then fill the tomatoes with the prepared filling, if necessary, sterilize them and close them. If you are afraid that the tomatoes will become too soft during sterilization, it can be replaced by pasteurization at 85*C.

Canned green tomatoes for the winter
collection of 12 recipes

1. Green tomatoes stuffed with garlic

Filling (for three liter jars):

• 1 liter of water
• 1 cup granulated sugar
• 1 tbsp. spoon with a heap of salt
• 0.5 cups 9% vinegar
• horseradish, dill, parsley

Make cuts on the tomato in several places. Stick thinly sliced ​​garlic into these slits. I cut all the tomatoes in half, and the large ones into four parts. Place green tomatoes in jars and fill with hot brine. Sterilize for 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave until cool.

My husband loves the Garlic Stuffed Green Tomatoes. In terms of taste, among canned tomatoes, men gave them first place.

2. Stuffed green tomatoes prepared for the winter from Elena Puzanova

3. Drunk green tomatoes

Filling (for 7 - 700 g jars):

• 1.5 liters of water
• 4 tbsp. spoons of sugar
• 2-3 tablespoons salt
• 3 bay leaves
• 2 cloves garlic
• 10 peas of allspice black pepper
• 5 pieces. carnations
• 2 tbsp. spoons of vodka
• 2 tbsp. spoons 9% vinegar
• a pinch of hot red pepper

Pour the prepared marinade over the tomatoes, sterilize for 15-20 minutes and roll up. The jars keep well even at room temperature.

4. Salted green tomatoes with herbs in Georgian style from Dankino Hobby

5. Finger-licking green tomatoes

For 3 kg. tomatoes

200 gr. herbs: parsley, dill, cherry (or currant) leaves
100 gr. onions(I chopped half an onion into each jar)
1 head of garlic

• 3 liters of water
• 9 tbsp. spoons of sugar
• 2 tbsp. spoons of salt
• 2-3 pieces bay leaves
• 5 peas allspice
• 1 cup 9% vinegar
• vegetable oil (taken at the rate of 1 tablespoon per liter jar)

The same tomatoes can be cooked with another fill(for a 3 liter jar):

• 1.5 liters of water
• 1 tbsp. spoon of sugar
• 1 tbsp. spoon of salt
• 1 tablespoon vinegar
• 1 tbsp. spoon of vegetable oil

First put the herbs, garlic, and vegetable oil in the jar. Then tomatoes, and onions on top. Add vinegar to the prepared filling and pour the hot marinade over the tomatoes. Sterilize for 15 minutes.

6. Preservation of green tomatoes from Elena Timchenko

7. Green tomatoes are “delicious”

• 1 liter of water
• 4 tbsp. spoons of sugar
• 3 teaspoons salt
• 100 gr. 6% vinegar
• sweet bell pepper

Place the tomatoes and pieces of bell pepper in jars, pour boiling water over them twice, boiling brine the third time and roll up. Tomatoes are obtained very tasty.

I closed such tomatoes in tomato juice, but without adding vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then flooded tomatoes juice, I added 1 tablet of acetylsalicylic acid (aspirin) to a liter jar and immediately rolled up the lid.

8. Pickled, barrel tomatoes from Maxim Punchenko

9. Green tomatoes with “miracle” gelatin

Filling with 1 liter of water

• 3 tbsp. spoons of salt
• 3 tbsp. spoons of sugar
• 7-8 pcs. bay leaf
• 20 allspice peas
• 10 pieces of cloves
• Cinnamon
• 10 gr. gelatin
• 0.5 cups 6% vinegar

Pre-soak the gelatin in warm water for 40 minutes. Make the filling, boil it, add gelatin and vinegar to it, and boil the filling again. Pour the filling over the tomatoes and sterilize for 5-10 minutes.

I’ve never tried green tomatoes with gelatin, but I’ve heard good reviews. Therefore, I closed two portions: green and brown tomatoes.
P.S. No wonder these tomatoes were called “Miracle”. They turned out very tasty and my girlfriends were delighted with them.

10. Green tomatoes with cabbage

Fill:

• 2.5 liters of water
• 100 gr. salt
• 200 gr. Sahara
• 125 gr. 9% vinegar

• Dill
  Parsley
  bell pepper

Coarsely chop the green tomatoes and cabbage and place in a jar with spices. The first time, pour boiling water over it, let it stand for 20 minutes, the second time with the finished filling. Add 1 aspirin tablet to a liter jar and roll up.

This is my coworker’s recipe, it makes very tasty tomatoes.

I used this recipe to cover two types of tomatoes: with filling and in tomato juice. I added salt, sugar and a little cinnamon to the cooked tomato. Boiled for 5 minutes. The tomatoes placed in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked green tomatoes in tomatoes and cabbage more (I generally like tomato sauce).
Chef's tip: It is better to replace the aspirin tablet with 60-70 ml. vodka, the effect is the same.

11. Soaked, pickled, salted tomatoes from Artur Shpak

Fill:

• 1.5 liters of water
• 1 tbsp. spoon of salt
• 5 tbsp. spoons of sugar
• 70 gr. 6% vinegar
• Allspice
• Parsley
• Apples
• Beet

Place a few tomatoes in a jar apple slices and 2 small circles of peeled beets. The rich color of the brine and taste depend on the amount of beets. Do not add more than 2 pieces of beets, otherwise the brine will taste astringent. Pour boiling water over it for 20 minutes. Then make a filling from this water and boil it. Pour hot brine over the tomatoes and cover with a lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled them for 5 minutes with vinegar, and then poured them into jars. Such delicious tomatoes I was treated to a meal by a friend at work.

The same tomatoes can be made without beets, and they also turn out very tasty.

Tell us which recipe did you like best?

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

We will reveal to you secrets of seaming green fruits instant cooking . Firstly, you don’t have to wait until they ripen, and secondly, the tomatoes are pickled whole, without sterilization. Of course, the jars themselves will have to be washed well and sterilized over boiling water. This will protect your blanks from “explosive consequences”, in other words, the jars will not swell or crack.

For the first marinating method 6 kilograms of tomatoes prepare:

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

Cooking tomatoes: step-by-step instructions

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

Armenian marinated green tomatoes

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

You should prepare:

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

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

1. Grind the herbs, peppers and garlic in a meat grinder or using a blender.
2. Wash and dry medium-sized tomatoes, make cuts across the fruit, as if cutting the cap of a tomato.

   
   

3. Stuff each tomato chopped mixture of herbs, pepper and garlic.

   
   

4. Place the tomatoes in clean, sterile jars and prepare the marinade: for 1 liter of water, 50 grams of salt, 25 grams of sugar and 100 milliliters of vinegar.
5. We prepare the marinade like this: heat the water, add sugar, salt, and after boiling vinegar.
6. Pour the marinade into jars, cover with lids and place in a saucepan with heated water, covering two-thirds of the jars.

   
   

7. Turn on the heat, bring the water to a boil and Sterilize the workpieces for 10 minutes.
8. Cool the jars slightly after sterilization and preserve while hot.

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

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

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

For 4 kilograms of green tomatoes, prepare:

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

Place all ingredients in three liter jar , add spices, sugar, salt and fill with water. Cover with a nylon lid and place in the refrigerator or basement. This classic recipe pickling tomatoes, if you like more savory snacks– we will tell you how to salt green tomatoes with garlic and herbs without seaming in Georgian style.

Spicy tomatoes in Georgian style

Prepare one kilogram of tomato 200 grams of various greens(parsley, celery, dill, green basil) as well as 50 grams of garlic, 3 dessert spoons salt, hot red pepper.

If in previous recipe we made whole salted tomatoes, then this time it is necessary lightly cut the fruits across and fill them with a mixture of chopped greens, chopped garlic and salt. Place the tomatoes in a jar and add red pepper, put them in the refrigerator and wait 3 weeks. Pickling green tomatoes in this way does not require liquid: tomatoes, combined with herbs, release juice on their own, the result is very aromatic and tasty. Also in one of our articles we also talked about how to cook, which will give you some original ideas.

Green tomatoes in a jar without seaming: simple recipes

There are many ways to prepare green tomatoes: the fastest and healthiest of them do not require seaming. Today, housewives do not have to wield a seaming wrench. Can be purchased regular or thick nylon covers or special screw caps. You can also salt tomatoes in a plastic, enamel bucket, wooden barrel or ceramic pan.

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

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

Let's start pickling green tomatoes

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

How to pickle green tomatoes and carrots?

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

So, prepare all the ingredients for canning.

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

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

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

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

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

Pour hot liquid into the jars, close, turn over, wrap and leave for 12 hours. Then transfer the jars to the cold.

So we told you how to make tomatoes in the snow with garlic for the winter in a 1 liter jar, as well as with carrots and herbs. These snacks will serve as a delicious reminder of the hot summer. And then instructions await you, how to prepare delicious pickled tomatoes in a large container.

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

Many recipes, instructions, photos and videos are devoted to preparing green tomatoes, because this snack has already become traditional for our everyday and festive table. She cook without vinegar.

Ingredients:

• 1 large chicken breast;
• 6 tbsp. l. pearl barley;
• 5 medium potato tubers;
• 4 green tomatoes;
• 3 liters of purified water;
• fine salt;
• fresh greens.

Rinse the chicken breast. Carefully cut off the skin. Place in a saucepan and add salted water. Simmer until the meat is done.

Rinse thoroughly pearl barley. 10 minutes after the chicken starts cooking, add pearl barley to it. Cook the ingredients together for another 20-25 minutes.

Remove the breast from the broth. Cut all the meat off the bone. Divide it into small pieces. Return back to broth. After boiling again, add salt, small pieces of peeled potatoes and tomatoes. Salt the mass.

Cook the first dish for another 15-17 minutes. Pour chopped fresh herbs into it. Cover the pan with a lid and leave to brew for a quarter of an hour. Pour the finished soup into bowls and add light mayonnaise to taste.

Mixed meat solyanka with green tomatoes

Ingredients:

• 550 g beef on the bone;
• 4 potatoes;
• 1 kg of any smoked meats;
• 1 onion;
• 2 pcs. carrots;
• 350 g homemade pickled cucumbers + 1 tbsp. brine from them;
• 2 salted green tomatoes;
• 2 garlic cloves;
• 1 can of pitted olives;
• 85 g tomato paste;
• salt;
• sunflower oil;
• spices.

Place the washed beef on the bone in a saucepan and add salted water. Boil meat broth 2.5-3 hours. Remove meat from pan. Carefully cut it off the bones and chop it. Strain the broth through several layers of gauze. Pour the chopped meat into it.

Add small cubes of potatoes to the re-boiled broth. Cook the vegetable for 10-12 minutes.

Peel the carrots and grate on a grater with medium holes. Finely chop the onion as desired. Grate the garlic or simply cut it with a sharp knife. Place all these ingredients in a frying pan with heated sunflower oil. After 6-7 minutes, add grated green tomatoes and pickled cucumbers chopped in the same way. Immediately pour in the brine. Cover the pan with a tight lid. Simmer its contents for 8-9 minutes over low heat.

Add to vegetables tomato paste. Add small pieces of pitted olives. After another 5-6 minutes of simmering, transfer the roast from the pan into the broth.

In a separate frying pan small quantity fry thin strips of bacon in oil. It should be covered with a golden brown crust. Rearrange meat product into the broth. Immediately remove the soup from the heat, pour into bowls and top with sour cream. To taste, you can decorate the hodgepodge with fresh or dried herbs and lemon slices.

Fruit and vegetable salad “Paints”

Ingredients:

• 4 nectarines;
• 350 g salad mix;
• 2 tbsp. fresh strawberries;
• 130 g feta cheese;
• 2 green tomatoes;
• ½ tbsp. finely chopped basil;
• 90 g walnut kernels;
• 2/3 tbsp. refined oil;
• ½ tbsp. granulated sugar;
• 1 tbsp. poppy seeds;
• 1/3 onion;
• salt;
• 1 tsp. Dijon mustard.

Prepare salad dressing:

1. Mix butter with sugar and poppy seeds.
2. Add very finely chopped onion, Dijon mustard, and salt.
3. Pour in freshly squeezed lemon juice.
4. Using a blender, turn the ingredients into a homogeneous airy mass.
5. Pour the dressing into a tightly sealed plastic container.
6. Close the container with a lid and put it in a cool place.

Cut the nectarine into small, even, neat pieces. Pour some of the infused dressing over them and stir.

Place coarsely torn lettuce leaves on a large plate. Place nectarine and sauce on them. Add halves or quarters of fresh strawberries, small pieces of green tomatoes, crumbled cheese, and chopped basil. Spread coarsely chopped and lightly fried nut kernels on top. Pour the remaining dressing over the appetizer and serve the treat for lunch or dinner.

Spicy green tomato salad

Ingredients:

• 1 kg of green tomatoes;
• 1 hot capsicum;
• ½ bunch of fresh parsley leaves;
• 3 tbsp. l. refined sunflower oil;
• coarse salt;
• 2 cloves of garlic;
• 2 tbsp. l. apple cider vinegar;
• 2 tbsp. l. granulated sugar.

In a small bowl, mix the liquid ingredients – apple cider vinegar and sunflower oil. Add finely chopped hot pepper and fresh garlic through a press to the resulting mixture. Pour into spicy sauce salt and sugar. 2 tsp of salt will be enough. But you can adjust its quantity to your liking. Actively stir the sauce until the sweet and salty grains are completely dissolved.

Cut green tomatoes into small pieces. Place them in a glass container with a lid. Pour in the resulting aromatic mixture. Close the lid of the jar tightly and put the snack in a cool place for 24 hours.

Place the prepared tomatoes in a small bowl, sprinkle with fresh herbs. Serve as a salad with any hot dish.

Vegetable salad with corn croutons

Ingredients:

• 470 g corn bread;
• 1 large fresh cucumber;
• 4 feathers of fresh green onions;
• ½ tbsp. chopped fresh basil;
• 1/3 tbsp. quality olive oil;
• ½ tsp. chopped lemon zest;
• 1/3 tbsp. freshly squeezed lemon juice;
• 1 PC. jalapeno pepper;
• 1 tbsp. l. liquid natural honey;
• salt;
• freshly ground black pepper.

Preheat the oven to medium temperature. Cut the corn bread and crusts into equal, neat cubes. Pour onto a baking sheet and level. The crackers should lie on the surface in one layer. Place the baking sheet in the preheated oven. Bake the crackers for a quarter of an hour until deliciously golden brown. Leave them to cool at room temperature.

Cut green tomatoes into medium pieces. Pour them into a spacious salad bowl. Add circles fresh cucumber, crushed green onions and basil.

Prepare the dressing for the appetizer:

1. Mix finely chopped jalapeno peppers (without seeds or skin) with olive oil.
2. Add chopped lemon zest, salt to taste, and pepper to the sauce.
3. Pour in bee honey and lemon juice.
4. Lightly beat the dressing with a regular fork.

Pour the mixture over the vegetables in the salad bowl. Scatter the prepared corn crackers on top.

Vegan burger

Ingredients:

• 2 burger buns;
• 1 red and 1 green tomato;
• 1 PC. red salad onion;
• 250 g beets;
• 90 g semolina;
• 1 bunch of fresh lettuce;
• 2 garlic cloves;
• ½ tbsp. vegetable oil;
• ½ tbsp. breadcrumbs;
• 2 tbsp. l. any sauce;
• ketchup to taste;
• spices.

Boil the beets directly in their skins until soft. Peel the finished root vegetable and cut into small cubes. Pour them into a hot frying pan vegetable oil. Add salt, spices and crushed garlic. Fry the mass so that the main liquid evaporates from it.

Add to frying pan semolina. Continue frying for another 10-12 minutes. During this time, the semolina will absorb the remaining moisture from the beets. Use a masher directly in the frying pan to transform its contents into a thick, homogeneous mass. When the latter has cooled, form it into flat, wide cutlets. Roll each one in breadcrumbs and fry in a separate frying pan until golden brown. Place the resulting cutlets on paper napkins.

Place a lettuce leaf on each hamburger bun. Spread your chosen sauce on top. Place the cutlet on the base. Cover it with tomato slices of two colors, ketchup to taste and purple onion rings.

Green tomatoes fried in batter

Ingredients:

• 4 medium green tomatoes;
• 2 raw eggs;
• coarse salt;
• ½ tbsp. corn flour;
• ½ tbsp. grated parmesan;
• 3 tbsp. l. wheat flour;
• 1 tsp. garlic salt;
• ½ tsp. ground ginger;
• ½ tsp. dried oregano;
• 1/3 tbsp. olive oil.

You need to start preparing the dish with vegetables. Cut green tomatoes into thin slices. The optimal thickness for the pieces is 0.5-0.7 cm. Sprinkle each slice with salt on all sides. Leave it like this for 12-15 minutes.

Whisk the contents in a deep bowl raw eggs. In a second wide container, mix two types of flour, all the specified spices, and chopped cheese.

Dry the green tomato slices with paper towels without wiping off the salt. First dip the pieces one at a time into the beaten eggs and then roll them in the aromatic flour mixture.

Heat in a large cast iron skillet olive oil. Place batter-coated tomatoes in it. Fry for 4-5 minutes on each side. The crust should become golden brown and crispy.

Place the finished snack on paper towels to remove excess fat. Then transfer to a serving platter and serve immediately to guests with any hot sauce.

Cucumbers with green tomatoes for the winter

Ingredients:

• 1 kg of miniature fresh cucumbers;
• 1 kg of green tomatoes;
• ½ large bell pepper;
• 130 g green beans;
• 4 garlic cloves;
• 70 g coarse salt;
• 50 g granulated sugar;
• 60 g chopped fresh dill;
• 20 g chopped cilantro;
• 60 ml table vinegar.

Rinse all prepared vegetables thoroughly. If necessary, scrub with a brush. Cut off the “tails” of cucumbers. Then cut them lengthwise into medium pieces. Also chop the bell pepper. Leave the beans whole. The last two components are used in the appetizer rather for beauty, so you can safely exclude them or replace them with other favorite vegetables.

Leave the tomatoes whole too. Only make deep punctures in the area of ​​the stalk with a small fork.

Fill the prepared sterilized jars with all the mixed vegetables. Add peeled garlic cloves to each. Pour boiling water over the contents of the containers. Cover the jars with lids. After a quarter of an hour, drain the water from them into a saucepan. Pour chopped dill, cilantro, salt, sugar into it. Place the pan on the fire.

Bring the future marinade to a boil. Immediately after the first bubbles appear, pour in vinegar. Remove marinade from heat. Quickly pour it into jars of vegetables. Roll up the containers with lids, turn them over and cover with warm blankets. After 24 hours, transfer to a cold place for a long time. You can take a sample from the snack after 15 days. This is a simple, delicious recipe for the winter that every housewife can repeat.