Dishes from green tomatoes recipes without conservation. Green tomatoes. Combined meat hodgepodge with green tomatoes

Green tomatoes are the unripe fruits of the tomatoes we all know. They contain a lot of both vitamins and minerals, which have a beneficial effect on the human body and increase immunity.

Eating them can prevent heart attacks and cancer cells. Also, unripe tomatoes have a good effect on the nervous system, their use provides a great mood, because they affect the production of serotonin.

Housewives often face questions about how and where to apply such a product. Of course, fresh green tomatoes are unsuitable for food, but conservation is simply made for them. This article contains delicious and easy-to-cook recipes with green tomatoes in the title role.

Green tomato salad for the winter - step by step photo recipe

Once upon a time, while on an airplane, I was amazed to see how two elderly ladies open a jar of homemade preparations, lay out food for a meal. Obviously, you haven’t flown for a long time, or you just wanted your own, not public catering?! However, I was struck not only by the very fact of preparing such an abundant “meadow” as a sharp, tasty smell that exuded from jars.

None of the passengers remained indifferent, everyone perked up. The female half rushed to ask for the recipe. And so this salad ended up in my arsenal for winter preparations. But from year to year, cooking according to the same recipe is boring and uninteresting for me.

Only now, when frosts began, and green tomatoes remained in the garden, I again remembered how to preserve them quickly and without much hassle. Maybe for someone my advice will also become the same delicious lifesaver ?!

For long-term storage, jars with salad must be sterilized and twisted. Store in a dark cool place.

Your mark:

Time for preparing: 1 hour 0 minutes

Quantity: 1 portion

Ingredients

• Sweet pepper: 1 pc.
• Bulb: 1 piece
• green tomatoes: 3 pcs.
• Salt: 1 tbsp. l. incomplete
• Parsley or cilantro: 1 bunch
• Vinegar: 3 tbsp. l.

Cooking instructions

Green tomatoes for the winter "lick your fingers"

The recipe for “Lick Your Fingers Green Tomatoes” is incredibly appetizing, and it will not be difficult to make it. The calculation of the ingredients is made for 3 kilograms of unripe tomatoes.

List of ingredients:

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

Fill:

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

Cooking green tomatoes for the winter "Lick your fingers"

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

Delicious and simple recipe for green tomatoes for the winter

Such a delicious recipe will come in handy in the winter, besides, it is quite simple to prepare.

List of ingredients:

• Thick-skinned tomatoes.
• Water.

Cooking

1. To prepare, take the tomatoes, wash them and cut them a little larger than a regular salad.
2. Banks take the displacement suitable for you. Put the tomatoes in the bottom of the jars.
3. Fill containers with cold water.
4. Next, put them to sterilize for 20 minutes.
5. After this time, roll them up.

This option is very convenient for making a 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 suggest sterilizing already closed cans, and this is not very convenient. Process empty containers to prepare such a wonderful dish without worries. Banks can be steam sterilized in the classic way, in the oven or in the microwave. I would like to dwell on the last option, as the simplest and fastest.

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

List of ingredients:

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

Cooking

1. First, clean and rinse the vegetables.
2. Cut the tomatoes into cubes of the same size. Do the same procedure with sweet pepper.
3. Grate the rest of the vegetables.
4. After that, put all the ingredients in a saucepan, pour oil and boil. Water should be added only when needed, usually tomatoes are quite juicy and do not require additional liquid.
5. After the future salad boils, salt, add sugar and vinegar and sweat this whole mixture for a while on minimal heat.
6. Put the salad in jars while it is hot and roll up.

Delicious stuffed green tomatoes for the winter

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

List of ingredients:

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

Cooking stuffed green tomatoes

1. Wash the above ingredients first.
2. Grate the carrots, for which use the side of the grater with large holes.
3. Cut the onion into slices, finely chop the greens, mix and salt everything.
4. Next, wash the tomatoes and dry them.
5. On each, make a neat cut, take out the pulp and stuff them with a mixture of prepared vegetables.
6. Place the tomatoes in sterilized jars.
7. Next, prepare the pickling liquid: add salt to the water (for one liter of water you need to use a spoonful of salt), boil for a few minutes and pour it over the tomatoes.
8. Cover jars with lids. So they should stand for 3-4 days in the room.
9. After that, put them in the cellar or basement.

How to make pickled green tomatoes

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

List of ingredients:

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

Cooking process pickled green tomatoes

1. First of all, take care of the parsley, it needs to be washed and chopped.
2. Wash and peel the carrots, then chop into cubes or slices.
3. Clean the garlic from the husk.
4. Wash the tomatoes and cut lengthwise. Fill this pocket with parsley, carrots and one clove of garlic. Place the stuffed tomatoes in sterilized jars, top with coarsely chopped onions.
5. Pour in boiling water and leave it alone for 20 minutes.
6. Drain the water into a separate pan, add the necessary spices there and boil for another 15 minutes. While the marinade is boiling, pour ordinary boiling water into jars of tomatoes.
7. Remove the pickling liquid from the heat and pour in the vinegar.
8. Drain the boiling water from the cans of tomatoes and pour over the prepared marinade. Roll up after that. Tip: it is better to put the jars upside down, cover and cool in this form.

Recipe for caviar from green tomatoes for the winter

The real treasure of the culinary world is green tomato caviar.

List of ingredients:

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

Cooking caviar from green tomatoes for the winter

1. Initially, wash all the vegetables and cut into medium pieces, then put all the ingredients in a blender or twist with a meat grinder.
2. Place the chopped mixture in an enameled bowl. Next, add salt and sugar.
3. Put the resulting mixture on a small fire and cook for 1.5 hours, stirring constantly.
4. About 10 minutes before the end of cooking, add black pepper, vegetable oil and vinegar. G
5. Put the finished tomato caviar in a sterilized jar and screw on the lid.
6. Cover with a blanket and leave in the room to cool completely.

Green Tomatoes with Garlic - A Spicy Gourmet Recipe

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

List of ingredients:

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

Cooking

1. At the first stage, wash the vegetables and parsley.
2. Next, chop the tomatoes, given their size: if they are very large, then into several parts.
3. It is better to cut the peppers into strips, be sure to clear the seeds before that.
4. Crush the garlic cloves and finely chop the parsley.
5. Chop ripe tomatoes as much as possible and put in a large bowl. Drizzle with vinegar and oil, sweeten and salt.
6. Cook over high heat - the mixture should boil for several minutes.
7. Put the chopped vegetables and parsley into the marinade and cook the whole mixture for about 20 minutes, stirring from time to time.
8. Remove the prepared salad from the heat, arrange in clean and pre-sterilized jars and roll up. Immediately after seaming, turn them upside down and wrap them in something warm until they are cool. Then safely store in a cool place.

Pickled green tomatoes for the winter

Pickled tomatoes are insanely delicious and incredibly simple. They can be made in a barrel, bucket or jar. Everything 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.
• Hell 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 tablespoons

How to cook pickled tomatoes for the winter

1. To ferment unripe tomatoes, add all the ingredients in the order you like best.
2. Fill the bottle with water and close the capron cap.
3. Place it in a dark, cool place, and after a couple of months, delicious pickled tomatoes can be consumed.

Korean green tomatoes for the winter

Green, unripe tomatoes according to 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. Wash all ingredients first.
2. You can take any greens that you like. Finely chop it together with garlic, and cut the tomatoes into several pieces.
3. Chop the bell pepper into strips, and chop the hot pepper into cubes. The amount should be taken taking into account the wishes for spiciness.
4. Next, combine all the components, mix thoroughly, salt, put sugar, vinegar and vegetable oil.
5. Divide into clean, sterilized containers.
6. Cover jars with simple lids and leave for 12-14 hours. After the time has passed, Korean-style tomatoes will be edible.
7. Such tomatoes are stored in a dark, cool place for several months.
8. For longer storage after step #5, cork the jars and sterilize them for 15 minutes. We recommend taking jars with a capacity of 1 liter. Larger jars take longer to sterilize.

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

Although green tomatoes are delicious and very popular among housewives, they contain a dangerous substance - solanine, which threatens with serious poisoning. This is one of the reasons why you should choose medium to slightly larger tomatoes. So the probability of choosing 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 cleared of it, and they can be cooked.

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

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

You can also use plastic barrels, but this is not exactly an environmentally friendly and healthy way. And, of course, you can use time-tested containers - glass jars, liter or three-liter. Before preparing blanks, jars should be sterilized. It is better to store preservation in a dark, cool place, for example, in a cellar, basement, pantry.

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

Preservation with green tomatoes is in great demand in winter. Its preparation takes a lot of time, but it is not difficult to surprise relatives and friends with such snacks.

We are waiting for your comments and ratings - this is very important for us!

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

In frosty weather, a spicy or spicy snack will return you to the dull, but charming time of autumn preparations. Reminds me that spring is just around the corner.

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

Green tomatoes for the winter - a simple recipe

Tired of waiting for green tomatoes to ripen? Use a recipe with garlic and pepper - you will lick your fingers, in which brown vegetables are harmoniously perceived. Sterilize clean liter jars.

For each of them you will need:

• granulated sugar - 2 tbsp. l.;
• salt - 1 tbsp. l. topless;
• vinegar 9% - 2 tbsp. l.

In addition, the recipe uses:

• unripe tomatoes;
• carrot;
• turnip onion;
• garlic cloves;
• hot and fragrant peppers;
• dried laurel leaves.

Cooking process:

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

Pickled Green Tomatoes: Taste Like They Used to Sell in the Store

Are you nostalgic for the old days? Food used to be tastier, the sun brighter and hair thicker! We will solve at least one problem with you now.

For this you will need:

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

Cooking:

Scald clean liter jars with boiling water. At the bottom of each vessel, place horseradish leaves, garlic cloves. Fold green tomatoes tightly, shifting with dill sprigs.

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

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

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

Stuffed with garlic, hot pepper, horseradish, herbs

Are you a thrill seeker? Then this dish will impress you. Take any unripe green or brown tomatoes for making snacks.

In addition to them, stock up:

• spicy paprika;
• garlic cloves;
• sprigs of parsley;
• dill umbrellas;
• horseradish leaves;
• peas of black pepper.

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 a spicy snack - tomatoes stuffed with garlic cloves. For brutals and lovers of "hot" use hot pepper as a filling.

Cooking process:

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

Georgian-style spicy green and brown tomatoes with celery: a recipe for a nylon cover

Don't want to mess around with a 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.

Cooking:

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

Connect the components for the filling. Mix well.

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

Stuff the tomatoes with spicy stuffing.

As a vessel for sourdough stuffed tomatoes, use glass jars or any enamelware. Place the stuffed tomatoes in it so that the greenest of them are at the bottom.

Pour in boiling brine. Close the glass jar with a lid with holes. Are you making a blank in an enamel bowl? Put oppression so that all the tomatoes are covered with brine. Cover the pot or bucket with cheesecloth to allow air to circulate.

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

After a week, remove white plaque from the surface of the brine. Put the snack in the refrigerator for storage. Do you use large fruits in harvesting? Extend this period to two weeks.

Korean-style billet - a delicious quick recipe

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

You will need:

• unripe tomatoes - 2 kg;
• sweet paprika - 4 pcs.;
• hot pepper - 1 pc.;
• carrot - 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.

Cooking:

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

Korean style tomato dressing is ready!

Pour over the tomato slices. Keep in the refrigerator during the day.

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

Want to get rid of vegetable deposits left at the end of the season? This recipe will help turn the remnants of an unclaimed harvest into a mouth-watering dish that can become the hallmark of any housewife.

It includes:

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

Cooking:

1. Cut the tomatoes into slices about 1 cm thick.
2. Cut the carrot into rings, the onion into half rings, the pepper into large cubes.
3. Grind 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. Arrange the hot salad in sterilized jars. Roll up.

Recipe for a delicious salad of tomato slices with sterilization

Harvest leftover crops from your garden and recycle substandard vegetables into an amazing appetizer that tastes like Soviet-era Hungarian salads.

This recipe is good in that it allows any variation in the composition and adjustment of the intensity of the marinade to the taste of the hostess.

In its composition:

• 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.

Cooking:

1. Grind all ingredients except greens. The size and shape of the slices does not matter and depends on your taste and desire.
2. Salt the mixture of vegetables. Mix well, cover and leave for five hours for the juice to come out.
3. Put on fire and bring to a boil. Slow down a bit.
4. Pour in the sugar. Pour in the vinegar. Taste it. Salt the salad if you think it's necessary.
5. Add chopped greens.
6. Arrange the hot salad in sterilized jars. Roll up and chill.

Pickled green tomatoes of cold pickling in a plastic bucket - delicious, like barrel

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

It does not require a large number of ingredients, has a low labor intensity and provides a consistently excellent result!

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.

Cooking:

1. Place a few sprigs of spices on the bottom of the fermentation vessel: dill, celery, tarragon, horseradish. Add cherry and bay leaves.
2. Separate the head of garlic into cloves. Place them in the sourdough bowl right in the husk.
3. Add one tablespoon each of mustard seeds and coriander seeds. Top with hot pepper.
4. Pack the green tomatoes tightly, arranging them with dill umbels, horseradish leaves, and celery leaves. Place larger fruits on the bottom of the dish, those that are smaller - on top.
5. Prepare the required amount of brine. Dilute rock salt in cold water. Stir until grains dissolve.
6. Soak tomatoes in brine. Put down the yoke. Leave in a warm room for two weeks to ferment.
7. Store in a low temperature room.

Recipe for a salad of unripe tomatoes with the addition of cabbage, hot peppers, garlic

This original salad does not need 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;
• a head of garlic;
• salt - 3 tbsp. l.

Cooking:

1. Thinly slice unripe tomatoes.
2. Add chopped cabbage, chopped hot pepper, dill and garlic.
3. Salt hard. Mix thoroughly.
4. Put for a day in a room with a low temperature. Stir the vegetable mixture several times during this time.
5. Try the salinity level of the salad.
6. Arrange chopped vegetables with juice coming out in prepared jars, periodically tamping.
7. Cover with nylon lids scalded with boiling water.

Keep cold.

Caviar from green tomatoes - winter harvesting at home without vinegar

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

Prepare for health! Please yourself and loved ones with delicious preparations and do not forget about your friends, share recipes with them on social networks!

Tomatoes or tomatoes have long been grown as a vegetable crop in many countries. In central Russia, the owners of summer cottages are happy to grow a delicious vegetable in greenhouses. Since our summer is short, not all fruits have time to ripen on the branches.

From small and green tomatoes, our housewives learned how to cook delicious pickles and salads. Of course, preparations take a lot of time, but in winter your family and guests will appreciate the efforts. Green tomatoes for the winter are pickled, salted, sour, stuffed or made into prefabricated salads.

Pickled green tomatoes

Ingredients:

• tomatoes - 1 kg .;
• water - 1 l.;
• greens - 1 bunch;
• garlic - 1 head;
• bay leaf - 1-2 pcs.;
• salt - 2 tbsp;
• bitter red pepper.

Cooking:

1. Wash the tomatoes and make a deep cut in each. Insert a few pieces of garlic and a slice of bitter pepper into this hole.
2. Put a bay leaf, sprigs of greens on the bottom of the container. You can put a few currant and cherry leaves.
3. Lay a layer of stuffed tomatoes tightly, and again a layer of greens.
4. So fill the entire container, the top layer should be greens.
5. Prepare the brine and pour it over your vegetables. Set oppression and leave to roam for about two weeks.
6. When the fermentation is over, the tomatoes are ready! If you want, you can drain the brine, boil it and pour boiling into jars.
7. Roll up the machine and store all winter. Or leave it in a barrel in the cellar without further processing.

Tomatoes stuffed with garlic and pepper turn out strong, moderately spicy, you just lick your fingers!

Salted green tomatoes

Salting is another centuries-old method of harvesting vegetables for a long time.

Ingredients:

• green tomatoes - 1 kg .;
• water - 1 l.;
• greens - 1 bunch;
• garlic - 1 head;
• bay leaf - 1-2 pcs.;
• salt - 1.5 tbsp;
• bitter red pepper.

Read also:

Tomato leaves dry - reasons and what to do

Cooking:

1. In jars of a suitable size, pack the tomatoes, put a few cloves of garlic, pepper rings and one sprig of parsley or dill.
2. You can add a few peppercorns.
3. Make a brine, and pour hot into jars with vegetables.
4. Roll up the jars with lids using a special machine and leave to cool.
5. You can try tomatoes prepared according to this recipe in two weeks.
6. Salted unripe tomatoes are perfectly stored all winter and without a refrigerator.

Pickled green tomatoes

Pickled vegetables are always popular on the festive table. And served for a family dinner or lunch, they will delight loved ones with an interesting taste.

Ingredients:

• green tomatoes - 1 kg .;
• water - 1 l.;
• vinegar - 100 ml;
• garlic - 5-7 cloves;
• bay leaf - 1-2 pcs.;
• salt - 2 tbsp;
• sugar - 3 tbsp;
• sweet red pepper.

Cooking:

1. In prepared small jars, put lavrushka, a couple of cloves of garlic and a few peas of allspice.
2. Arrange the tomatoes and large strips of pepper tightly. It is better if the pepper for contrast is red.
3. Pour boiling brine into jars with vegetables and let stand for a while (10-15 minutes).
4. Pour the liquid back into the saucepan, bring back to a boil and add table vinegar.
5. Fill with boiling brine and roll up immediately. Check for leaks and let cool.

Tomatoes prepared according to this recipe are moderately vigorous and extremely tasty.

Green tomatoes with apples in pink marinade

Fragrant apples give this recipe a unique taste and aroma, and beets give a beautiful pink color.

http://receptynazimu.ru

Ingredients:

• green tomatoes - 1 kg .;
• green apples - 2-3 pcs.;
• beets - 1 pc.;
• water - 1 l.;
• vinegar - 70 ml;
• garlic - 5-7 cloves;
• parsley - 1-2 branches;
• salt - 1 tbsp;
• sugar - 4 tbsp;
• spices.

Cooking:

1. Place one sprig of parsley, 1-2 thin slices of beets and a few peas of allspice on the bottom of the jars.
2. Place whole tomatoes and apple slices tightly on top, it is better to use Antonovka.
3. Prepare the brine and pour it into the jars.
4. Let stand for 15-20 minutes and pour back into the pot.
5. After boiling again, you need to pour table vinegar into the brine and fill the jars with tomatoes with the marinade to the brim.
6. Close with a special machine, or screw caps and let cool completely.

If you have ever tried pickled or salted green tomatoes, then this type of preparation will forever settle in your preservation cabinet. Salads, caviar, stuffed green tomatoes are also prepared from green tomatoes. And from the variety of recipes on how to close green tomatoes for the winter, your head is just spinning.

In city markets, such a product as green tomatoes is not common, but if you see it, be sure to buy and preserve a few jars. In winter, these tomatoes are a real find!

Dear friends, I bring to your attention an interesting selection of recipes on how to prepare green tomatoes for the winter. If you have your favorite and proven green tomato recipes, please share in the comments.

Canned green tomatoes without sterilization

The recipe for canned green tomatoes without sterilization, you can see .

Stuffed green tomatoes for the winter

We are talking about green tomatoes, but not simple ones, but stuffed with carrots and garlic. Such a preparation looks very bright and appetizing, and the filling gives the tomatoes a special charm and excellent taste. My recipe involves sterilization, so you don’t have to worry - the workpiece will be stored perfectly, even at room temperature. See recipe with photo.

Green tomato salad for the winter with tomato paste

It often happens that tomatoes do not have time to ripen: rains and colds come, and the tomatoes remain green. But do not rush to get upset - a lot of interesting preservation can be prepared from such green tomatoes. I really love green tomato salad for the winter with tomato paste - it's easy to cook, and it turns out tasty and appetizing. See recipe with photo.

Georgian salted green tomatoes

The recipe for Georgian salted green tomatoes is quite simple: you just need to prepare the filling, fill the tomatoes with it and pour over the brine. And after a few days it will be possible to taste salted green tomatoes - just as good, and perhaps even better, than red ones! See how to cook.

Green tomato salad for the winter "Emerald" (without sterilization)

How to cook green tomato salad for the winter "Emerald", you can see.

Salad of green tomatoes with onions and bell peppers for the winter

This preservation has a fairly simple recipe, the most difficult, in my opinion, is to chop the vegetables. And then everything is simple - put in jars, pour marinade and send to be sterilized. It turns out a great salad, tasty and quite appetizing. In winter, it will surely come in handy for you - as an excellent snack on a weekday, on a festive table. Recipe with photo.

Green tomatoes stuffed for the winter with herbs and garlic

How to cook green tomatoes stuffed with herbs and garlic, I wrote .

Pickled green tomatoes with adjika

Recipe for pickled green tomatoes with adjika, you can see .

Pickled green tomatoes with garlic, pepper and herbs

How to cook pickled green tomatoes with garlic, pepper and herbs, I wrote .

Marinade filling 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 spices there and hold on fire for 15 minutes at a temperature close to boiling, but do not boil, because when boiling, the automatic substances of spices disappear. I usually don't do this, but immediately put them in a jar. You can change the set of spices depending on personal taste and possibilities. Then add acetic acid to the filling. You shouldn't add it right away because when the filling is boiled, the acid evaporates, from this the fill becomes weaker and its preservative effect decreases.

Acetic acid does not have to be added to the filling, you can simply pour the right amount into prepared jars of tomatoes. And one more important nuance: marinades are better in quality when they are taken for their preparation. fruit or grape vinegar.

Remove stems from tomatoes prepared for canning. Wash the tomatoes thoroughly, if they are large, cut and place in sterilized jars. And then fill the tomatoes with the prepared filling, if necessary, sterilize them and close them. If you are afraid that during sterilization the tomatoes will become too soft, 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 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.

2. Stuffed green tomatoes for the winter from Elena Puzanova

3. 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.

4. Salted green tomatoes with Georgian greens from Dankino Hobby

5. You'll lick your fingers green tomatoes

For 3 kg. tomatoes

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

• 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 at the rate of 1 tablespoon per liter jar)

The same tomatoes can be cooked with another fill(per 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.

6. Preservation of green tomatoes from Elena Timchenko

7. Green tomatoes are “delicious”

• 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 - with boiling brine and roll up. Tomatoes are obtained 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 drenched tomatoes with juice 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 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 gelatin 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.

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 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).
Tip from the chef: it is better to replace an aspirin tablet with 60-70 ml. vodka, the effect is the same.

11. Pickled, pickled, salted tomatoes from Artur Shpak

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.

Tell us which recipe did you like the most?