Garden

Recipes pickled instant green tomatoes for the winter in jars and saucepan

One of the unusual types of blanks - canned green tomatoes for the winter. Recipes are very diverse. Preserving green tomatoes for the winter is green lettuce and tomatoes for the winter, and sour green tomatoes for the winter, and stuffed green tomatoes for the winter - choose to your taste. More about green tomatoes for the winter .

Great snack, very good for a festive feast. Here I am preparing for the New Year. Especially good Korean tomatoes on the first day of the new year.

Late, not ripe ripening tomatoes can be prepared for the winter. Moderately sharp, strong and appetizing are obtained pickled whole snack green tomatoes.

Green tomatoes, salted in Georgian - the original recipe for home canning. Such green salted tomatoes, stuffed with spices and fragrant herbs - this is a great spicy and savory snack for everyone who loves Georgian cuisine.

Excellent harvesting of green tomatoes for the winter. The recipe from the series "Cheap and angry." Snack is just awesome. Recommend.

If you have green tomatoes left in the garden, and you do not know what to do with them, try to prepare a tasty snack for the winter. Marinated green tomatoes in oil. Without much hassle.

We offer a recipe for tomatoes in Georgian - green tomatoes are stuffed with herbs and seasonings and poured with brine.

Such tomatoes will decorate any table. Both festive and lean. And most importantly, they are very easy to make.

Spicy salad of green tomatoes, canned for the winter with peppers, carrots and garlic.

Canned green tomatoes, stuffed with pepper with garlic and herbs.

Recipes pickled tomatoes slices are recommended to use for this type of billet tomatoes with firm flesh and skin. Brown and green tomatoes are suitable for pickling.

Sometimes because of the phytophtoras one has to pick a lot of green tomatoes and the question arises what to do with them further. "Cramps tomatoes" like my family, maybe someone will also like it.

Armenian-style green tomatoes is a recipe for canned spicy snack of salted green tomatoes with garlic and bitter pepper.

Adjika I do very sharp. This salad is also very spicy, but, despite this, it is eaten very quickly. Even kids like it.

A bright savory snack for the winter will turn out with a recipe from green tomatoes "Flowers".

Caviar from green tomatoes for the winter - a vegetable snack recipe from stewed green tomatoes with carrots and onions.

Salad of green tomatoes for the winter "Colors of Autumn" - a very tasty vegetable salad with fragrant sweet peppers, onions and carrots.

Salad from green tomatoes for the winter - very tasty preparation which perfectly diversifies your diet in winter time. Be sure to prepare a few jars of Danube salad according to my recipe - you will be completely satisfied!

Often there are a lot of green tomatoes in the fall, and there is nowhere to store them. This recipe is still my grandmother, it is very simple.

Spicy vegetable salad of peppers and green tomatoes with onions and herbs is easy to prepare for the winter at home.

Hunting Salad - a recipe for a good appetizer, which more than once rescued me due to lack of time to quickly set the table.

Such a delicious salad of green tomatoes with onions and carrots can be preserved for the winter.

Recipe for vitamin vegetable salad for home canning. In winter, a salad of green tomatoes and cabbage will be happy to taste your family and guests.

Preserving green and obscured tomatoes is one of the popular types of home-made products.

Delicious vegetable appetizer of stuffed sweet peppers with green tomatoes. Peppers canned with a filling of green tomatoes with garlic.

This recipe for home canning is very economical due to the availability of raw materials: you only need green tomatoes, carrots, onions and spices. We hope that the taste of green tomato salad will certainly delight you, your family and guests.

Canned stuffed green tomatoes - a delicious vitamin snack in winter will be especially useful. Tomatoes are stuffed with sweet peppers, carrots and garlic with spices.

Marinated salad of coarsely chopped green tomatoes and zucchini. Impregnated marinade vegetables are palatable and moderately firm.

Green tomatoes are harvested for the winter in many different ways. We hope you enjoy the recipe of this salad in Tatar style, which is prepared from slices of tomatoes with carrots and onions in marinade. Tatar green tomatoes are an affordable and easy-to-prepare snack that has a spicy taste and pleasant sourness.

Sturdy tomatoes sliced ​​with carrots and onions in a tomato - an appetizing salad of green tomatoes for the winter, an excellent appetizer, ready to serve.

If you choose a way to prepare green tomatoes for the winter, lettuce is the best choice. Not too spicy, a spicy salad of green tomatoes perfectly complements meat dishes or will be a light snack.

Juicy salad of green tomatoes with carrots, onions and sweet peppers. Thanks to rice, the salad is nourishing and can be a side dish for meat dishes.

In the harvesting season, some housewives are wondering how to properly sterilize the jars. There are many methods for preparing cans for preservation of blanks for the winter. I would like to tell you about a very fast and easy way - how to sterilize jars in the oven.

Wonderful traditional recipe of vegetable appetizers, harvested for the winter. "Donskoy" salad is made from tomatoes with sweet peppers and onions.

A common method of harvesting tomatoes is pickling green tomatoes. Marinate tomatoes, whole and in pieces, and we offer to cook canned salad from green tomatoes with carrots, onions, garlic and spices.

Salted green tomatoes - a recipe for harvesting unripe tomatoes as a spicy snack with pepper and mustard.

Cooking green tomatoes for the winter, for example, salting green tomatoes for the winter begins with the preparation of fruits. Tomatoes must be firm, without damage. The traditional way is salting green tomatoes for the winter in barrels. Green tomatoes for the winter are barreled, as well as fermented green tomatoes for the winter are made from small tomatoes of the correct shape. Another popular option is how to close green tomatoes for the winter - pickling green tomatoes for the winter. Sharp green tomatoes for the winter marinate both whole and slices. Preserving green tomatoes for the winter is not difficult, but the result will please.

On our site you will find such recipes as pickled green tomatoes for the winter, salted green tomatoes for the winter. Learn how to make pickled green tomatoes for the winter, how to pickle green tomatoes for the winter. Harvesting green tomatoes for the winter (rolling green tomatoes for the winter) will help you diversify the winter menu.

The subtleties of pickling green tomatoes for the winter

Here it is important to follow a few rules:

  • When buying vegetables, it is not worth saving money and buying low-quality raw materials.
  • For cooking uses a minimum set of flavors and spices - this will preserve the basic taste of the dish, adding shades of spices to it.
  • Before cooking, vegetables and herbs thoroughly washed under running water.
  • Particular attention is paid to the container, in which pickles will be prepared for the winter. Before laying the vegetables they are thoroughly washed without using soap and detergents. It is better to use mustard powder, soda. Then it is necessary to scald all surfaces of the barrel with boiling water or sterilize the jars before seaming.
  • The brine is prepared cold or hot, regardless of the method of preparation, it must completely fill the container and vegetables, preventing air from entering.
  • Unripe tomatoes can be bitter. To prevent green tomatoes from getting bitter, they are pre-soaked in salted water, changing liquid in a few hours.

How to choose and prepare green tomatoes

The best option for pickling unripe tomatoes is to use brown or slightly yellowed vegetables. There should be no signs of disease or pests. Vegetables are rejected when buying or on a bed, removing tomatoes with mechanical damage.

After selection, tomatoes are soaked in salted water, changing the water several times. They are then washed again under running water, removing dirt and mucus after soaking. If the recipe indicates the use of green tomatoes, it is not recommended to add red or slightly unripe.

Important! Changes to recipes can be made independently by adding or removing unwanted flavors or spices, but the main ingredients should be taken in the proportion specified in the recipe.

Easy quick cooking

This method is used to cook delicious tomatoes in an enamel pan or bucket:

  • 1 kg of green tomatoes and 500 g of sweet bell pepper washed. Tomatoes are cut into quarters. Seeds are removed from the pepper and cut into small squares.
  • Garlic, 1 pod of hot pepper and dill and parsley are chopped and put in a saucepan. Add tomatoes and sweet peppers and mix well.
  • In a separate saucepan, mix 2 liters of purified water, 2 tbsp. spoons of sugar and 4 tbsp. spoons of salt. Brine is brought to a boil and poured into a saucepan with vegetables.
  • The pot is covered with a lid and allowed to cool. The cooled product is left for a day in the room, and then the finished product is removed for storage in the refrigerator.

In this way, you can prepare a quick tasty snack in a small amount.

If you plan to prepare a useful product for the winter, you need to increase the volume of ingredients and container for pickling.

Cool way

It is recommended to sour tomatoes for the winter without heat treatment of raw materials:

  • At the bottom of the tank lay out several umbrellas of dill, horseradish leaves, allspice peas and 2-3 leaves of laurel.
  • Then put the tomatoes, shift a layer of spices and spices. A set of spices can be changed. It is recommended to use 1 pod of hot pepper, 3-4 pcs. Lavrushki, 5-6 teeth of garlic, 5-7 umbels of dill. All these ingredients are distributed between the layers of tomatoes.
  • The leaves of horseradish put on top of the last layer of tomatoes.
  • 100-120 g of coarse salt, 50-60 g of sugar are dissolved in 2 l of water, the brine is stirred and poured into jars.

For a week, pickles are left in the room for fermentation, then they are removed in a cool place to store.

Basic rules for pickling green tomatoes

First of all, for conservation it is necessary to choose the right fruits. Particular attention should be paid to the degree of ripeness of green tomatoes. The main thing is that their size should be characteristic of their variety, and it is desirable if they began to turn white or turn yellow. Otherwise, the level of solanine (poison produced in all cultures of the nightshade family) in tomatoes will be high, and the under-growing (too small) fruits are best not to preserve and not to eat.

Too green, unlike fermented whitening and yellowing, can be eaten not earlier than one month from the moment of preservation - during this time the concentration of solanine will fall to a safe level, since most of it will collapse as a result of the fermentation of tomatoes. Another requirement for the fruit - for the fermentation it is necessary to select only whole tomatoes, without rot and dents. Otherwise, the taste of vegetables will noticeably suffer, and they will be poorly stored. Before putting tomatoes in a container, they should be thoroughly washed. Each tomato can be punctured in several places with a toothpick or fork.

Traditionally, fermented vegetables harvested for the winter in oak barrels. But tomatoes cooked in an enamelled bucket or pan or in glass jars are no worse. Selected dishes must be properly prepared. If it is still a wooden barrel, it must first be soaked with water for a few hours, so that the walls of wood will swell up - if there are small gaps in them, they will be tightened. Then the barrel must be treated with an alkaline solution based on caustic soda. It is prepared in the following proportions: 100 g of soda is dissolved in 30 liters of water.

If the dishes are metal or glass, then it is first thoroughly washed using traditional means, and then the pots and buckets are scalded with boiling water and the banks are sterilized.

Regardless of the recipe, 1/3 of the required amount of spices and greens should be laid out before laying the tomatoes on the bottom of the container. Then, after laying half of the total amount of tomatoes in layers, use the second third of spices and herbs. Then lay the remaining tomatoes and on top - the remaining spices and herbs. Tomatoes are poured with cooled or hot boiled brine, which is prepared based on 70 liters (or 2 tablespoons) of non-iodized salt per liter of water. Tomatoes must be completely covered with the solution.

Spices and fermented tomatoes

To improve the fermentation process and the taste of pickled tomatoes, sugar is often added to the brine: up to cup per 1 kg of vegetables. Spices and greens can be taken, focusing on your own taste. Traditions of fermentation of tomatoes include the use of currant leaves, cherries and bay leaves, horseradish root, allspice, garlic and dill seeds. But many diversify this list, adding to it something of their own - for example, cloves, tarragon, basil sprigs, hot peppers.

It should follow the general rule: for 1 kg of tomatoes should be 50 g of greens. Bitter pepper circles and garlic cloves can be put together with spices and herbs (in 3 layers) or lay them between tomatoes. Tomatoes in a barrel should be covered with a wooden circle, in a saucepan or bucket - with a smaller lid, and a small load should be installed on top. Banks just cover something. Then the container is transferred to the place chosen for fermentation of tomatoes. Sour tomatoes will be ready in 1-2 weeks, but sometimes it takes 40-45 days.

It all depends on the temperature of fermentation. The optimal conditions for canning tomatoes in this way are + 15– + 23 o C. When the temperature is lower, the fermentation process slows down significantly, and if it is higher, the vegetables spoil. In order to avoid damage to the finished fermented product, it should be stored in a cool place. When harvesting tomatoes in a barrel, it should be noted that the container with them will have considerable weight. Therefore, the laying and pickling of tomatoes should be carried out in the place that is chosen for their further storage.

Fans of sharp preparations for the winter can make stuffed pickled green tomatoes. To do this, each tomato must be cut and put inside it chopped bitter pepper, fresh herbs and garlic. You can also ferment tomatoes with apples.

Most Popular Recipes

Recipe barreled pickled green tomatoes for the winter. It can also be used for other and smaller containers, but with appropriate proportions of ingredients. It will take:

  • medium-sized green tomatoes - 50 kg,
  • tarragon - 250 g,
  • fresh dill - 1.5 kg
  • parsley - 250 g,
  • hot pepper pods - 70 g,
  • garlic - 150 g,
  • cherry leaves - 500 g

We do everything according to the above recommendations. Tomatoes boil 40–45 days. In this recipe, you can also use sweet pepper peas, horseradish leaves and oak, celery greens.

The recipe for stuffed fermented green tomatoes for the winter. You will need:

We recommend to read

  • tomatoes - 3 kg,
  • Bulgarian pepper - 1 pc,
  • hot pepper - 1 pc,
  • carrots (medium) - 1-2 pieces,
  • finely chopped parsley and dill - 4 tbsp. spoons
  • garlic (cloves) - 10–12 pieces,
  • horseradish leaves - 2 pcs,
  • bay leaf (medium) - 4–5 pieces,
  • salt - 2 tbsp. spoons
  • sugar - ½ tbsp. spoons.

Salt and sugar are based on 1 liter of water. Each tomato is not cut crosswise until the end - so that the slices remain connected. We grind all pepper (hot and Bulgarian), carrots, garlic and greens. Then we mix all this up. Stuff each tomato with the resulting filling. Put the tomatoes in a container and pour the brine, which is prepared by dissolving salt and sugar in hot water. Tomatoes that begin to turn yellow at room temperature will be ready in 3-4 days.

The preparation scheme is simple:

  1. Greens, garlic and sunflower oil are placed on the bottom of the sterilized container.
  2. Next, tomato fruits are laid and covered with onion rings.
  3. Water, in which salt, sugar and bay leaf are laid, is brought to a boil.
  4. Tomatoes are poured boiling marinade.
  5. Vinegar is added to the container, after which the appetizer is sterilized for 20 minutes and sealed.

Barrel Cooking Recipe

Salting, complementing a variety of dishes, can be fermented in a barrel.

Stages of creation:

  1. A barrel is prepared, at the bottom of which a third part of greens, garlic, pepper and leaves is placed.
  2. Further capacity to half filled and sorted out and washed tomatoes.
  3. Then again laid out a third of related ingredients, which sprinkled on the last tomatoes.
  4. On top of the immature fruits are covered with the rest of greens, garlic, pepper and leaves.
  5. Prepared products are poured with saline at the rate of 80 g per 1 l of water.
  6. The barrel is closed with a lid, and after 45 days you can start tasting the tomatoes.

It is prepared from:

  • 2 kg of green tomatoes,
  • garlic heads
  • 2 currant leaves,
  • piles of salt
  • a sheet of horseradish,
  • dill umbrella,
  • 20 ml of vinegar,
  • 15 g sugar.

It is preferable to choose small fruits of approximately the same size. This is not only a tribute to the aesthetics of the dish, but also a guarantee that all the tomatoes will be fermented equally.

Georgian Green Tomatoes

When summer comes to an end, and there are a lot of green tomatoes on the beds, it is worth trying this recipe.

Cooking method:

  1. In the stem of tomatoes, cuts are made, after which the clean fruits are filled with boiling water.
  2. While tomatoes are soaked, peeled garlic and pepper, as well as washed greens, are ground by a blender.
  3. After 20 minutes, the fruit is filled with a green mixture and tightly placed in jars.
  4. The containers are filled with boiling marinade of water, sugar, salt and vinegar, and then sterilized in a large saucepan.
  5. After 25 minutes, the banks are sealed.

To serve potatoes with an elegant snack, the following actions are performed:

  1. Tomatoes are cut into slices, which are folded into a saucepan, sprinkled with sugar, salt, chopped parsley, crushed garlic and poured with vinegar oil.
  2. The contents are mixed and after dissolving it moves to the cold.
  3. After 2 days, the tomatoes are ready to eat.

Salad from green tomatoes for the winter - step by step photo recipe

Once upon a time, being on a plane, I was amazed to see two elderly ladies open a jar of homemade preparations, lay out food for a meal. Obviously, they haven't flown for a long time, or just wanted their own, not public catering ?! However, I was struck not only by the fact that the preparation of such an abundant "glade" as the sharp, delicious smell that came from the jars.

None of the passengers remained indifferent, everything was revived. The female half rushed to ask for the recipe. Here and in my arsenal for winter preparations this salad appeared. But from year to year I am bored and uninteresting to cook the same recipe.

Only now, when the frosts began, and green tomatoes remained in the garden, she remembered again how to preserve them quickly and without much trouble. Maybe for someone my advice will also be the same delicious magic wand ?!

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

Cooking instruction

Pepper clean the inside, remove the tail. I remove clothes from onions and garlic. This time I have a white bow. It is much tastier than usual. So, if it does, try it for sure. I wash all the vegetables and dry them with a disposable towel.

I had greens in the freezer. Because it no longer needs to cut. I just wait for it to defrost, drain the water. In an enamel bowl, mix parsley with salt.

Then with vegetables, thinly sliced ​​and as follows:

  • onion rings or halves of circles,
  • small garlic,
  • pepper thin quarters semicircles.

I cut green tomatoes into thin slices.

I did not have a pod of bitter pepper, and it was also ground with its analogue. I like it hotter, so I seasoned the salad mixture until it was spicy and hot. For a good kebab will be just fine!

Added vinegar, mixed salad.

She closed the lid. After a day in the refrigerator, laid it in jars.

A couple of weeks fly by. And you can have it already and enjoy!

Green tomatoes for the winter "yummy fingers"

Preparation for the recipe "You will lick green tomatoes fingers" incredibly appetizing, and it will not be difficult to make it. The calculation of the ingredients is made on 3 kilograms of unripe tomatoes.

List of ingredients:

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

Fill:

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

Cooking green tomatoes for the winter "Lick fingers"

  1. To fill in water, add sugar and salt, mix and wait until they dissolve.
  2. Put there a couple of bay leaves, allspice and boil the marinade. After removing from the plate in the marinade pour vinegar.
  3. Three-liter jars take sterilized and dry. Put in them the greens and garlic, which must be cleaned and cut, and add oil.
  4. Put tomatoes and onions on top. Chop the onions as you like.
  5. If the tomatoes are large enough, cut them into pieces.
  6. Banks pour only hot marinade!
  7. Next, sterilize the container with the workpiece for another 20 minutes.
  8. After this time, the banks will be ready for seaming.

Tasty and simple green tomato recipe for winter

Such a delicious recipe will be very useful in the winter, moreover, it is prepared quite simply.

List of ingredients:

  • Thick-skinned tomatoes.
  • Water.

Cooking

  1. To prepare, take the tomatoes, rinse them and cut a little larger than normal salad.
  2. Banks take the right displacement for you. At the bottom of the cans put tomatoes.
  3. Fill containers with cold water.
  4. Next, put them sterilized for 20 minutes.
  5. After this time roll them up.

This option is very convenient for making salad: just open the jar, drain the water and get the tomatoes. Add any vegetables, sunflower oil, salt and pepper - and the salad can be served on the table.

Green tomatoes in jars without sterilization

Often there are recipes that offer to sterilize already closed cans, but this is not very convenient. Handle empty containers to cook such a wonderful meal without worries. Banks can be sterilized by a pair of classic method, in the oven or in the microwave. I would like to dwell on the latest version, as the most simple and fast.

  1. Pour a couple of tablespoons of water into a jar and put it in a microwave oven for maximum 2 minutes.
  2. If the pot is large and does not get in the microwave, then lay it on its side.
  3. After 2 minutes you will get a hot, sterilized jar.
  4. Pour the remaining water, if any, and can proceed to the canning of green tomatoes without further sterilization.

List of ingredients:

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

Cooking

  1. To start, clean and rinse the vegetables.
  2. Cut tomatoes into cubes of the same size. Do the same procedure with sweet peppers.
  3. Grate the rest of the vegetables.
  4. After that, put all the ingredients in a saucepan, cover with oil and boil. Water should be added only as needed, usually tomatoes are quite juicy and do not require additional liquid.
  5. After the future salad boils, salt, add sugar with vinegar and then for a while all this mixture over a minimum of fire.
  6. Put the salad in the jars while it is hot and roll it up.

Delicious stuffed green tomatoes for the winter

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

List of ingredients:

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

Cooking stuffed green tomatoes

  1. First rinse the above ingredients.
  2. Carrot rub, for which use the side of the grater with large holes.
  3. Onion cut into slices, finely chop the greens, mix and salt all.
  4. Next, wash the tomatoes and dry them.
  5. On each make a neat cut, remove the flesh and stuff them with a mixture of vegetables.
  6. Put tomatoes in sterilized jars.
  7. Next, prepare the marinating liquid: add salt to the water (for one liter of water, use a spoonful of salt), boil for a few minutes and pour tomatoes on it.
  8. Cover the jars with a lid. So they have to stand for 3-4 days in the room.
  9. After that, remove them in the cellar or basement.

How to make pickled green tomatoes

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

List of ingredients:

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

Cooking process pickled green tomatoes

  1. The first thing to do is parsley, it needs to be washed and chopped.
  2. Wash the carrots and peel them, then chop them into cubes or plates.
  3. Peel the garlic.
  4. Wash tomatoes and cut lengthwise. Fill this pocket with parsley, carrot and one clove of garlic. Place the stuffed tomatoes in sterilized jars, add the onions, chopped into large rings, on top.
  5. Pour in boiling water and leave to rest for 20 minutes.
  6. Pour the water into a separate saucepan, add the necessary spices there and boil for another 15 minutes. While the marinade is boiling, pour the usual boiling water into the jars with tomatoes.
  7. Remove the marinating liquid from the heat and pour vinegar into it.
  8. From the cans with tomatoes drain boiling water and pour the ready marinade. After that roll up. Tip: it is better to put the banks down the neck, cover and cool in this form.

Recipe for caviar from green tomatoes for the winter

The real treasure of the culinary world is caviar from green tomatoes.

List of ingredients:

  • Green tomatoes - 1 kg.
  • Bulgarian pepper - 3 pcs.
  • Bulb.
  • Carrot - 300 g
  • Vegetable oil - 100 ml.
  • Sugar - 50 g
  • Salt.
  • Ground black pepper.
  • Apple vinegar - 1 tbsp. (9%).
  • Black pepper - pea.

Cooking caviar from green tomatoes for the winter

  1. Initially, rinse all the vegetables and cut into medium pieces, then put all the ingredients in a blender or twist using a meat grinder.
  2. Place the chopped mixture in an enamel bowl. Next, add salt and sugar.
  3. Put the mixture on a small fire and cook for 1.5 hours, stirring necessarily.
  4. Approximately 10 minutes before the end of cooking, add black pepper, vegetable oil and vinegar. R
  5. Put the ready-made tomato caviar in a sterilized jar and screw on with a lid.
  6. Cover with a blanket and leave in the room until cool.

Green Tomatoes with Garlic - Spicy Gourmet Recipe

One of the favorite salads of gourmets who are not indifferent to spicy can be the salad of unripe tomatoes in tomato marinade with garlic.

List of ingredients:

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

Cooking

  1. In the first stage, wash the vegetables and parsley.
  2. Next, chop the tomatoes, given their size: if they are very large, then into several pieces.
  3. Peppers better cut straws, be sure to clean the seeds before.
  4. Crush the garlic cloves and chop the parsley finely.
  5. Ripe tomatoes crush as much as possible and put in a large bowl. Pour vinegar and oil, sweeten and salt.
  6. Cook on maximum heat - the mixture should boil for a few minutes.
  7. Put chopped vegetables and parsley in the marinade and boil the whole mixture for about 20 minutes, stirring from time to time.
  8. Remove cooked salad from heat, spread on clean and pre-sterilized jars and roll up. Immediately after seaming, turn them downside down and wrap them in something warm until they cool down. Then boldly keep in a cool.

Pickled green tomatoes for the winter

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

List of ingredients:

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

How to cook pickled tomatoes for the winter

  1. To ferment the immature tomatoes, put all the ingredients together in the order that you like best.
  2. Fill the bottle with water and close the capron lid.
  3. Put it in a dark, cold place, and in a couple of months you can use delicious pickled tomatoes.

Green tomatoes for the winter in Korean

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

List of ingredients:

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

Cooking

  1. Rinse all ingredients first.
  2. Greens can take any that will taste. Chop together with garlic and chop the tomatoes into several pieces.
  3. Chop the Bulgarian pepper and chop the hot pepper into cubes. The quantity should be taken taking into account the wishes of the sharpness.
  4. Next, combine all the components, stir thoroughly, salt and sugar, vinegar and vegetable oil.
  5. Spread out into clean sterilized containers.
  6. Banks cover with simple lids and leave for 12-14 hours. After the time, Korean-style tomatoes will be suitable for food.
  7. These tomatoes are stored in a dark cool place for several months.
  8. For longer storage after completing item 5, seal the jars and sterilize them for 15 minutes. Banks recommend a capacity of 1 liter. Larger jars need to be sterilized longer.

Tips and tricks

The main criterion for choosing green tomatoes is the size. It is best to choose medium-sized tomatoes, they are perfect for culinary processing and creating delicious snacks.

Although green tomatoes are delicious and are very popular among housewives, they contain a dangerous substance - solanine, which threatens to be seriously poisoned. This is one of the reasons why you should choose medium and slightly larger tomatoes.So the chance to choose a tomato with a high content of solanine is much less.

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

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

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

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

There is another secret with which the shelf life of green tomatoes will be extended: put a branch of bird cherry in a jar, which will also give an amazing flavor to the preforms.

Conservation with green tomatoes is in great demand in winter. Her cooking takes a lot of time, but it’s not difficult to surprise your relatives and friends with such snacks.

Green Tomato Salad Recipe Without Sterilization

Some women canned tomatoes according to various recipes using sterilization cans. As experience shows, this procedure is too troublesome, so not everyone likes it. There is another way to make delicious snacks. without sterilization.

Emaciated Stepanenko: I weighed 108, and now 65. At night she drank warm. Read more here.

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

Lids can just boil a few minutes. In this case, there will be no problems with the preparation of the product for the winter.

To prepare a delicious recipe, the following ingredients are needed:

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

I was able to get rid of ARTHROSIS AND OSTEOCHONDROSIS PER MONTH! Operations are not needed. Read more here.

  • Before you start cooking salad, rinse all the vegetables well.
  • Tomatoes and sweet peppers nashinkovat not large cubes.
  • The rest of the vegetables should be grated.
  • Prepared products lay in the dishes, add vegetable oil and boil.

Board! If, when cooking vegetables, they have not produced enough juice, you can add water.

  • After boiling, add salt, sugar, vinegar to the mixture and hold it for a few minutes over low heat.
  • Hot salad quickly put into prepared jars and immediately roll up.

Watch the video!Salad of green tomatoes for the winter

Green tomatoes for the winter

The dish for this recipe is made quite easily and quickly, and it turns out very appetizing.

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

Products for marinade:

  • Water - 3 liters.
  • 9% vinegar - 1 cup.
  • Sunflower oil - 3 tbsp
  • Black pepper - 5 peas.
  • Lavrushka - 2-3 leaves.
  • Sugar - 140g.
  • Salt - 35g.

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

Watch the video!Cooking delicious green tomatoes

Marinated green tomatoes in store

  • Tomatoes green - 600 g
  • Dill umbrellas - 20 g.
  • Garlic - 1-2 cloves.
  • Lavrushka and pepper peas - 1 pc.

  • Water - 1 l,
  • Salt - 2 tbsp. spoons
  • Sugar - 2 tbsp. spoons
  • Vinegar 9% - 30 ml.

Tip! Use dill preferably in the form of umbrellas. Moreover, its seeds should be already mature. They will give the marinade a special flavor, which is inherent only in this plant.

  1. Garlic is better to cut into small plates.
  2. Put greens and all spices on the bottom of the cans.
  3. Well-washed and dried tomatoes must be pierced with a toothpick in places of the stem.
  4. Then the fruit is placed in jars tightly to each other and pour boiling water. So you need to hold the banks, covered with lids for about 5 minutes.
  5. Now pour the water into the pot, add all the ingredients for pouring and boil.
  6. In the banks add the right amount of vinegar, pour boiling marinade and tightly close the lids.

Watch the video!Marinated green tomatoes for the winter!

Spicy Stuffed Green Tomatoes

  • Tomatoes - 3 kg
  • Carrots - 1 kg.
  • Garlic at the rate of 1 tooth. on 1 tomato.

  • Water - 4 liters.
  • Sugar - 100g.
  • Salt - 50g.
  • Allspice and clove - 3 pieces.
  • Black pepper - 6 pieces.
  • Vinegar - 100ml.

  1. The first step is to prepare the jars for preservation: wash, dry and sterilize.
  2. Rinse the tomatoes thoroughly and make a small incision in the shape of a cross.
  3. Dice carrots 2 to 2 cm in size.
  4. Cut the garlic cloves into about 10 pieces.
  5. Now we start stuffing green tomatoes. From the incision, with a spoon or finger, remove a spoonful of pulp and place carrots mixed with garlic in this place. Put the tomatoes in glass jars and pour boiling water for 15 minutes.
  6. After 15 minutes, the water must be drained into a separate container in order to know its quantity and immediately pour into a saucepan.
  7. For the preparation of pouring into the water we lay all the necessary components, mix and boil.
  8. Fill green tomatoes with garlic and keep in this form for 10 minutes.
  9. Now pour the marinade into the pan for re-boiling.
  10. At the end of cooking, add vinegar and pour tomatoes again.
  11. Banks quickly roll up. After 7 weeks, you can already enjoy this delicious dish.

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

Watch the video: How to Can Marinated Red Peppers (December 2019).

Loading...