In every house, in every refrigerator in winter there should be a jar of salted green tomatoes. After all, these tomatoes are very tasty. Salted green tomatoes have an unusually spicy taste, many people like them more than pickles. Salted green tomatoes are distinguished by their versatility. They are also good as an incomparable salt in the form of an appetizer, they make very tasty pickle, vinaigrette, and many other dishes. There are different ways to pickle green tomatoes for the winter. I will talk about one of them, which does not require much time and special expenses, and the tomatoes turn out to be very, very tasty.
Ingredients
To prepare tomatoes for the winter you will need:
green tomatoes - 1 kg;
blackcurrant leaf - 5 pcs.;
dill with inflorescences - 2 pcs.;
garlic - 3-5 cloves;
horseradish - leaves - 3 pcs.;
hot pepper - to taste (or without it);
allspice - 3 pcs. (not necessary).
For brine :
cold water - 1 liter;
salt - 2 tbsp. l.
(!) From the specified amount of products, one 2-liter jar is obtained.
(!) Water must be of good quality - from a well, well or passed through a filter.
Cooking steps
In a clean jar, put some greens on the bottom, then green tomatoes, then greens again, chopped garlic and hot peppers, if you use it. I added a small piece of hot pepper, without seeds (seeds give a special bitterness and pungency). And thus fill the entire jar.
(!) Those who do not have the opportunity to store such tomatoes in a cool place can preserve these tomatoes by filling them with brine twice. Boil the brine, pour it hot into the jars with tomatoes, after 15 minutes pour the brine into the pan, boil again, pour the boiling brine into the jars and immediately tighten the lids, turn the jars upside down and put them away for storage as they cool. Tomatoes prepared this way can be stored at room temperature.
Bon appetit and delicious winter to you!
Quote message 25 Super Green Tomato Recipes
Blessed time! Preparation time. Autumn. Generous breakdown of vegetables and fruits. I love this time of year. The earth gave birth to so many things! Live and be happy. White winter ahead. And vitamins need to be sent in jars. There will be something to remember on long winter evenings.
Green tomatoes are often sold in autumn. They do not have time to ripen before the first frost. What delicious salads and snacks are obtained from them! There are several very successful recipes in my archive.
Green tomatoes "lick your fingers"
For 3 kg. tomatoes
200 gr. greens: parsley, dill, cherry leaves
(or currants)
100 gr. onions (I in each jar
sliced half an onion)
1 head of garlic
Fill:
3 liters of water
9 st. spoons of sugar
2 tbsp. spoons of salt
2-3 bay leaves
5 peas allspice
1 cup 9% vinegar
Vegetable oil (taken from the calculation
1 st. spoon per liter jar)
The same tomatoes can be cooked with another
pouring (on a 3-liter jar):
1.5 liters of water
1 st. a spoonful of sugar
1 st. a spoonful of salt
1 tablespoon of vinegar
1 st. a spoonful of vegetable oil
In a jar, first put greens, garlic, vegetable oil. Then tomatoes, and on top of onions. Add vinegar to the finished filling and pour tomatoes with hot marinade. Sterilize for 15 minutes.
Green tomatoes stuffed with garlic
Filling (for three liter cans):
1 liter of water
1 glass of granulated sugar
1 st. spoonful of salt
0.5 cup 9% vinegar
Horseradish, dill, parsley
Make cuts on the tomato in several places. Insert thinly sliced garlic into these slits. I cut all the tomatoes in half, and large ones into four parts. Put green tomatoes in jars, fill with hot brine. Sterilize 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave to cool.
My husband loves the Green Tomatoes Stuffed with Garlic. According to taste sensations among canned tomatoes, men gave them the first place.
Another option:
For 5 liters of water 1 st salt, 2 st sugar, 1 st vinegar, 300 g garlic, 5 pcs pepper, lavrushka, black peppercorns, dill, parsley. Tomatoes - a bucket with a mountain. Grind pepper, garlic in a meat grinder. Greens - cut. Mix all this, cut the tomatoes crosswise on the side where there is no tail and fill with stuffing. Put the tomatoes in jars, add lavrushka and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.
Green tomatoes "drunk"
Filling (for 7 - 700 gr. jars):
1.5 liters of water
4 tbsp. spoons of sugar
2-3 tablespoons of salt
3 bay leaves
2 garlic cloves
10 allspice black peppercorns
5 pieces. carnations
2 tbsp. spoons of vodka
2 tbsp. spoons of 9% vinegar
A pinch of hot red pepper
Pour tomatoes with prepared marinade, sterilize for 15-20 minutes and roll up. Banks keep well even at room temperature.
Green tomatoes are delicious
Fill:
1 liter of water
4 tbsp. spoons of sugar
3 tsp salt
100 gr. 6% vinegar
Sweet bell pepper
Put the tomatoes and slices of bell pepper in jars, pour boiling water twice, on the third - boiling brine and roll up. Tomatoes are very tasty.
I closed such tomatoes in tomato juice, but without the addition of vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then she poured tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled up the lid.
Green tomatoes with gelatin "miracle"
Fill:
For 1 liter of water
3 art. spoons of salt
3 art. spoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cup 6% vinegar
Soak 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.
Green tomatoes with cabbage
Fill:
2.5 liters of water
100 gr. salt
200 gr. Sahara
125 gr. 9% vinegar
Spices:
Dill
Parsley
bell pepper
Coarsely chop green tomatoes and cabbage and put in a jar of spices. The first time pour boiling water, let stand for 20 minutes, the second time with the finished filling. Add 1 aspirin per quart jar and seal.
This is the recipe of my colleague, very tasty tomatoes are obtained.
According to this recipe, I closed two types of tomatoes: with filling and in tomato juice. I added salt, sugar and a little cinnamon to the cooked tomato. Boiled for 5 minutes. The tomatoes laid in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked green tomatoes in tomato and cabbage more (I generally like tomato sauce).
Green tomatoes with apples in pink brine
Fill:
1.5 liters of water
1 st. a spoonful of salt
5 st. spoons of sugar
70 gr. 6% vinegar
Allspice peas
Parsley
Apples
Beet
Put the tomatoes, a few apple slices and 2 small circles of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not put more than 2 pieces of beets, otherwise the brine will taste astringent. Pour in boiling water for 20 minutes. Then make a filling from this water, boil it. Pour the hot brine over the tomatoes and roll up the lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled for 5 minutes with vinegar, and then poured them into jars. A friend at work treated me to such delicious tomatoes.
The same tomatoes can be made without beets, they are also very tasty.
Salted green tomatoes in barrels (salted tomatoes)
Brine:
For 8 liters of boiled and chilled water
400-500 gr. salt
Spices:
For 10 kg. green tomatoes
200 gr. Sahara
200 gr. dill
10-15 gr. hot pepper (optional)
100-120 gr. blackcurrant or cherry leaves
You can salt green, ripe and brown tomatoes, but always separately. I give a recipe: how to salt green tomatoes. Pickled in the usual way, green tomatoes in finished form are quite tough. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Place the washed fruits tightly in the prepared container (barrel or aluminum utensils) along with the spices that are placed on the bottom of the barrel, in the middle and on top, and sprinkle with sugar. When laying the tomatoes, shake the dishes slightly and, after filling, pour the prepared brine. The riper and larger the fruits, the stronger the brine becomes. Close the filled dish with tomatoes with a tight lid or put a wooden circle with oppression on top. Store in a cool place. After 40-50 days, salted tomatoes will be ready to eat.
Green tomatoes with sugar in tomato (sweet tomatoes)
10 kg. tomatoes
200 gr. black currant leaves
10 gr. allspice
5 gr. cinnamon
4 kg. ripe tomatoes for tomato (or tomato paste)
3 kg. Sahara
Salt - to taste (at least 3 tablespoons)
Here is an unusual way of pickling tomatoes: instead of salt, you need to take sugar. Take green (or brown) tomatoes, sort and put in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top of them and sprinkle with sugar. Thus, do the styling without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour tomato paste (from ripe tomatoes) with sugar. Put oppression on top. For this salting method, green tomatoes can be blanched in boiling water for one to two minutes. According to this recipe, you can make canned tomatoes in jars.
Green tomatoes (fresh)
Choose thick-skinned tomatoes. Cut a little larger than a salad. Fold in jars with a capacity of 0.5 and 0.7 liters. Fill with cold water and set to sterilize for 10-15 minutes. Roll up.
Such tomatoes are good for making salad in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs to them - fresh tomato salad is ready.
Green tomatoes with grapes
Fill:
1.5 liters of water
3 art. spoons of salt
4 tbsp. spoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas
Wash the tomatoes and put in a jar, shifting with onions and spices. Put a bunch of grapes on top. Fill with brine, add vinegar essence. Sterilize the jar (3 liter) for 15 minutes.
green tomato salad
3 kg green tomatoes
1 kg bell pepper
1 kg carrots
1 kg of onion
Hot pepper to taste
Brine:
350 gr. sunflower oil
100 gr. salt
300 gr. Sahara
100 ml. 9% vinegar
Cut the vegetables, put them in a non-oxidizing bowl, mix with salt, sugar, vinegar and oil. Let stand for a few hours (6-8) until they release their juice. Then boil for 30 minutes. Arrange the salad in jars, add 1 aspirin per liter jar and roll up. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.
Caviar from green tomatoes
3 kg. green tomatoes
1 kg. carrots
1 kg. onion
5-6 pcs. bell pepper
You can add hot pepper to taste
Fill:
1 cup of sugar
3 art. spoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Twist all the vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless bowl for 5-6 hours. Then boil for 30-40 minutes, spread the caviar in jars, add vinegar and roll up.
Green stuffed tomatoes
5 kg. tomatoes
1 kg. onion
1 kg. bell pepper
200 gr. garlic
3-4 pods of hot pepper
Dill, parsley
Fill:
For 1 liter of water
20 gr. salt
Spices to taste
Cut the top of the tomatoes in half so that you can remove the core. Fill the resulting hole with finely chopped or twisted vegetable mixture through a meat grinder. Sterilize: liter jars for 15-20 minutes, 3 liter jars for 25-30 minutes and roll up the lid.
Stuffed green tomatoes - 2
For the filling (for 5 three-liter jars):
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)
Fill:
6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar
Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with vegetable mixture and close. Place carefully in jars. Soak the tomatoes twice in hot water for 10 minutes. For the third time, pour boiling marinade over, add 1 aspirin tablet to the jar and roll up.
You can do it this way too. Stuff the tomatoes in the same way, put in a saucepan, pour over the brine and put oppression on top. In a few days, stuffed tomatoes will be ready to eat.
Lecho of green tomatoes
3 kg. green tomatoes
1 kg. onion
1.5 kg. carrots
1 kg. bell pepper
1 liter spicy tomato sauce
0.5 liters of unrefined sunflower oil
Salt to taste
Grate the carrot on a coarse grater. Cut the tomatoes and pepper into large slices, onion into half rings. Put vegetables in a bowl with heated oil, add tomato sauce and cook for 1.5 hours, stirring. Add salt and cook for another 10 minutes. The treatment is ready. Hot put lecho into sterilized jars and roll up.
Salted green tomatoes for the winter.
The most popular and traditional, green tomatoes, we have pickled ones. Very tasty! At the bazaar they are sold in large wooden barrels, all year round.
Green unripe tomatoes, preferably large, fleshy.
celery-twigs
Garlic
Red hot pepper
Brine
For 1 liter of cold water (from the tap)
70 g salt (coarse)
Cut the tomatoes in half lengthwise, but not completely. If the garlic is large, then cut each clove into several slices. Pepper mode into rings (I do this with scissors, very convenient). Celery sprigs.
We put several plates of garlic, 2-3 rings of pepper into each tomato (depending on how much you like spicy, or whether there are children in the house). We also stuff a celery sprig, mercilessly folded several times, and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (If neat, then it is possible without threads). Bazaar aesthetes stuff red pepper in such a way that it peeks out of the tomato with a red tongue (teasing). -Like a smiley.
At the bottom of the pot, or jars (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, push more pepper on the sides (for lovers), then celery again, etc. Top layer of celery.
We dilute salt in water and pour tomatoes. We put it under oppression. Approximately 1.5 liters of brine are used for a 3 liter jar.
When the tomatoes are replayed, they stop bubbling, the brine becomes transparent, that's it, the pickle is ready. If you use it right away, then you don't need to do anything else. And if you want to save, then drain the brine, boil and immediately pour the tomatoes. You can close it with a plastic lid or roll it up with an iron one. This should be done immediately after pouring boiling brine. It can be stored for a very long time, even 2 years.
The finished tomato is cut into pieces and poured with vegetable oil. You can also without oil, as you like.
Enjoy your meal!
Salad "Winter"
This recipe uses green tomatoes in a marinade.
5 kg green tomatoes
0.5 kg of onion
1 kg red bell pepper
300 g celery
200 g parsley
2 pods of hot pepper
100 g garlic
250 ml sunflower oil
250 ml vinegar
salt
Cut everything to taste, salt, pour oil and vinegar. Leave for a day in the refrigerator.
Arrange in jars and sterilize for 15 minutes. Roll up.
Canning for the winter is a very popular activity for many housewives, because it provides an excellent opportunity to diversify the table with delicious, savory snacks, salads that bring bright notes to any meal. Even green tomatoes are used: in preparations they turn out to be very tasty. If you don’t believe me, see for yourself by preparing preservation according to salad recipes for the winter with a photo You will lick your fingers. Green tomatoes can be harvested in different forms: stuffed, whole, chopped in a salad.
How to choose the right tomatoes for harvesting for the winter
For pickled, lightly salted, pickled, barrel, salted tomatoes, it is necessary to choose fruits in a store or on the market with the correct degree of ripening: they must be unripe or brown, and the tomato crumb must be hard, dense. Choose fruits without dents, cracks, signs of disease. According to the degree of ripening, all green tomatoes should be the same. No need to roll up the jar, combining brown, red, pink.
As for the size, it is better to give preference to medium or small green tomatoes, but not like cherry tomatoes. Plum-shaped fruits are well suited because they are small and have a dense structure. When all the green tomatoes are selected and sorted, it is necessary to thoroughly rinse them with water several times for rolling salads for the winter “You will lick your fingers”.
What utensils do you need
During canning, almost everything that is in the kitchen of every housewife can come in handy:
- You will need a special saucepan: it is a wide thick-bottomed pot with a spout, a strong bow, and the sloping walls of this dish allow the liquid to evaporate quickly. The pan must be made of stainless steel and be a volume of 9 liters. There are dishes that have divisions inside, so that it is convenient to monitor the amount of boiled contents.
- When preserving, you may need large wooden spoons with long handles.
- It is important to have a thermometer that allows you to determine the moment of readiness and the temperature of canned products at the time of bottling.
- With a slotted spoon, you can remove the scale.
- Measuring containers, spoons will help to correctly determine the proportions of the components.
- To pour the blanks into jars, jugs made of heat-resistant glass are used, as well as special plastic funnels with a narrow or wide spout.
- To sterilize canned food, a home autoclave or an ordinary pan with a wide bottom and gauze lined on the bottom is useful.
- For conservation, glass jars with tin lids with a rubber ring insert, a manual seamer for twisting, and twist-off lids are used.
Recipes for delicious salads "You'll lick your fingers" from green tomatoes
There are many recipes for canning green tomatoes for future use in the form of Lick Your Fingers salads. Once having tried such a blank, each housewife is convinced of how wonderful the preservation is. Green tomatoes, like red ones, are salted, pickled, combined with spices and vegetables (herbs, adjika, Korean seasonings, mustard, cloves, hot peppers, horseradish, pasta, apples). To taste, canned fruits are more solid, sour.
With carrots and onions without sterilization
One of the ways to prepare salad from green “You will lick your fingers” is without sterilization. This greatly simplifies the canning process and saves time. Carrots in the salad add a slight sweetness, and onions add piquancy. To prepare green tomato "You'll lick your fingers" according to this recipe, you will need:
- onions - 1 kg;
- carrots - 1 kg;
- green tomatoes - 3 kg;
- water - 0.5 cups;
- salt - 2 tbsp. l.;
- vinegar 6% - 0.5 cups;
- sugar - 1 cup.
A step-by-step recipe for salad "Lick your fingers" from green tomatoes:
- Rinse the tomatoes, let dry or wipe with paper towels. Cut into small pieces.
- We free the carrots from the peel, grind on a grater.
- Remove the husk from the onion, cut into thin half rings.
- We shift all the vegetables into an enameled pan, add vegetable oil, water, salt, sugar and leave for a couple of hours.
- After the specified time, put the dishes with vegetables on the fire, bring to a boil, boil for 25 minutes over low heat. Pour in vinegar, remove from heat.
- We lay out the hot salad in sterilized jars, after which you need to twist, turn upside down and wrap until cool. After we transfer to storage in the cellar.
With cucumbers Danube style
Green tomato and Danube salad is a very tasty and unusual preparation. Complementing them with a winter meal (rice, pasta, potatoes, meat dishes), you will definitely remember the summer. The combination of available products in the recipe gives an original taste. Harvesting for the winter retains the original aroma of vegetables. To prepare a salad of green tomatoes "Lick your fingers" you will need:
- bell pepper - 1 kg;
- green tomatoes - 1 kg;
- young cucumbers - 1.4 kg;
- onions - 500 g;
- salt - 2 tbsp. l.;
- vegetable oil - 200 ml;
- vinegar 9% - 50 ml;
- sugar - 5 tbsp. l.;
- hot pepper - 1 pc.
Step-by-step recipe for green tomato salad for the Danube winter:
- We wash the cucumbers, dry them, cut off the ends, chop into halves of the circles.
- Bulgarian pepper is washed, cleaned of seeds, stalks, cut into strips.
- We wash the hot pepper, remove the stalk and seeds, finely chop.
- We wash the tomatoes, cut into slices.
- We clean the onion from the husk, soak in cold water for 20 minutes, cut into thin half rings.
- We shift all the vegetables into an enameled pan, pour in vinegar, oil, add sugar, salt. Stir with a wooden spoon, put on a slow fire. When the salad boils, cook for 5 minutes.
- We lay out the salad in sterilized jars, tamping a little. We roll up the blanks, turn over, wrap until cool. After we put it in storage in a cool place.
Korean in banks
Korean green tomato salad "Lick Your Fingers" is one of the quick, delicious preparations for the winter. Vegetables are marinated in their own juice with the addition of a variety of spices, making the dish moderately spicy and spicy. Optionally, you can add hot pepper to the recipe. We will need:
- bell pepper - 2 pcs.;
- green tomatoes - 1 kg;
- vinegar 9% - 50 ml;
- garlic - 4 cloves;
- sugar - 50 g;
- vegetable oil - 50 ml;
- red ground pepper - 0.5 tsp;
- salt - 1 tbsp. l.;
- parsley - to taste.
A step-by-step Korean green tomato salad recipe with a photo:
- We wash the greens, dry, finely chop.
- Wash the tomatoes, cut into slices.
- Remove the husk from the garlic, chop with a knife.
- We wash the pepper, clean it from seeds and stalk, chop into small cubes.
- Rinse canning jars and lids.
- In a bowl we shift the pepper, green tomatoes, garlic, parsley, add sugar, salt, ground red pepper. Pour in vinegar, vegetable oil, mix.
- We lay out the salad in jars, close and leave for 8 hours in the refrigerator. After that, the snack is ready to eat or store until winter.
Winter Flower-Semitsvetik with Vinegar
Salad of green tomatoes for the winter "Flower-Semitsvetik" - a simple and tasty autumn snack. The blank in jars is very bright, reminiscent of a warm summer day. The salad comes out very fragrant, with a slight hint of sourness and a rich taste. For cooking you will need:
- sweet pepper - 1 kg;
- green tomatoes - 2 kg;
- carrots - 1 kg;
- onions - 1 kg;
- vinegar 9% - 250 ml;
- water - 500 ml;
- sugar - 160 g;
- salt - 3 tbsp. l.;
- vegetable oil - 250 ml.
Step-by-step recipe for green tomato salad "Flower-Semitsvetik":
- We wash and clean all vegetables. We cut the tomatoes into slices, pepper - into strips, onions - into half rings, chop the carrots on a grater.
- Pour water, oil, salt, sugar into the pan. We put on fire, after boiling, pour vegetables. When boiling again, cover with a lid, simmer for 10 minutes. Add vinegar, remove from heat.
- We lay out the salad in sterilized jars, roll it up, wrap it up until it cools. We store in a cellar or pantry.
Watercolor without vinegar
Aquarelle green tomato salad is a simple winter preparation. Its taste is distinguished by a combination of light sweetness and sourness, so this is a good savory addition to any winter feast. For cooking you will need:
- onions - 500 g;
- green tomatoes - 2 kg;
- garlic - 2 heads;
- carrots - 500 g;
- bell pepper - 500 g;
- greens - 1 bunch;
- salt - 3 tbsp. l.;
- vegetable oil - 1 cup;
- sugar - 0.5 cups.
A step-by-step recipe for watercolor salad with a photo:
- We wash and clean all vegetables. Cut the tomatoes into circles.
- Cut the pepper into thin half rings, put in a bowl with green tomatoes.
- We cut the carrot into thin slices.
- Onion cut into half rings.
- Grind the garlic and herbs.
- Mix vegetables, leave for 6 hours. After pour salt, sugar, pour hot oil.
- We mix the salad thoroughly, put it in jars, sterilize for 15 minutes. We roll up the blanks, turn over, wrap. When the preservation is completely cool, put in the cellar.
Hunting
“Hunting” salad is a quick and tasty harvest in the winter, judging by the reviews of the hostesses. The beauty of the recipe is that you can vary the amount of ingredients at your own discretion, each time getting a new taste. Remember that you need to add more salt so that the salad seems a little oversalted when you try it. Don't worry, when you open the blank in winter, it will get the right taste. We will need:
- cucumbers - 200 g;
- green tomatoes - 200 g;
- bell pepper - 200 g;
- white cabbage - 200 g;
- onion - 1 pc.;
- carrots - 100 g;
- salt - to taste;
- dill and parsley - 1 sprig each;
- garlic - 1 clove;
- vinegar essence - 0.5 tbsp. l. for 1 liter jar;
- vegetable oil - 2 tbsp. l.
Step-by-step recipe for green tomato salad "You'll lick your fingers" with a photo:
- Vegetables are washed and cleaned. We cut the carrots into strips, onions, peppers into small cubes, cucumbers into strips, tomatoes into cubes, finely chop the cabbage. Transfer all vegetables to a bowl.
- Add crushed garlic, salt to the vegetables, leave until the juice is formed. We put on fire, heat, not allowing boiling. Pour vinegar, oil and turn off the burner.
- We lay out the salad in sterilized jars, sterilize the blanks, roll them up. We wrap the jars, after cooling we send them to a cool place.
Cobra with garlic and chili
Salad "Cobra" from the series "You'll lick your fingers" with the addition of chili peppers and garlic is suitable for those who like very spicy and burning snacks. Such a dish will successfully complement the meat, shading excessive fat content and helping the digestion process. You can vary the amount of garlic and pepper depending on how hot you like it. To prepare a spicy green tomato salad, you will need:
- garlic - 3 heads;
- green tomatoes - 2.5 kg;
- salt - 3 tbsp. l.;
- vinegar - 100 ml;
- chili pepper - 2 pcs.;
- sugar - 3 tbsp. l.
Step-by-step description of the burning salad recipe:
- Wash the tomatoes, cut into small pieces.
- We wash the pepper, if desired, remove the seeds, cut into circles.
- Grind the garlic, if desired, you can add some of the garlic in a fried form. This will give even more flavor to the workpiece.
- Mix tomatoes, peppers, garlic, sugar, salt, vinegar. We insist half an hour for the formation of juice.
- We lay out the salad in sterilized jars, close the lids.
Caviar in a slow cooker
Zucchini and eggplant caviar will no longer surprise your household, but from green tomatoes - this is something new, you just lick your fingers. In taste, it is not inferior to traditional types of snacks, but it is distinguished by piquancy and originality. Instead of vinegar essence, you can take apple or wine vinegar. We will need:
- onions - 500 g;
- bell pepper - 6 pcs.;
- green tomatoes - 3 kg;
- sugar - 150 g;
- vinegar essence - 3 tbsp. l.;
- vegetable oil - 250 ml;
- mayonnaise - 150 ml;
- carrots - 1 kg;
- salt - 2 tbsp. l.;
- chili pepper - 3 pcs.;
- ground black pepper - 2 tsp.
A step-by-step recipe for cooking green tomatoes in the form of caviar for the winter:
- We wash all the vegetables, peel and grind through a meat grinder along with hot peppers. We shift the whole mass into a slow cooker, salt and sugar.
- First you need to fry for a few minutes. Then we turn on the extinguishing mode for an hour and a half, cook, stirring occasionally.
- 15 minutes before the beep of the device, add black ground pepper, pour in vinegar, mayonnaise and vegetable oil.
- When the caviar is ready, we lay it out in sterilized jars, roll it up, turn it over and wrap it up until it cools.
How to pickle barrel tomatoes with vegetables in adjika
Real barrel pickled tomatoes are made in a wooden barrel, which is thoroughly washed beforehand, lined with plastic bags. If you don't have one, you can use an aluminum bucket or a large saucepan. Green tomatoes in adjika with cucumbers are an excellent savory snack that will decorate any meal. We need for salting:
- adjika (ready-made or home-made) - 2.5 l;
- tomatoes - 2 kg;
- dill - 1 bunch;
- cucumbers - 1 kg;
- salt - to taste;
- currant leaves - 5 pcs.;
- cherry leaves - 5 pcs.
A step-by-step recipe for pickling barrel green tomatoes with adjika "You'll lick your fingers":
- We select strong fruits, wash. At the bottom of the barrel, aluminum pan we put dill, cherry leaves, currants.
- We lay the washed cucumbers, alternating with tomatoes. Salt to taste, pour adjika so that it covers the vegetables.
- On top we put a fabric, a wooden circle and a load. After 2 months, the vegetables are ready.
Armenian style with greens
Armenian, Georgian cuisine gave all the housewives a lot of wonderful, delicious dishes. Special attention deserves stuffed green tomatoes, which are considered a very common preservation among our compatriots. The preparation comes out very tasty, spicy, successfully complements roast and other meat dishes. We will need:
- garlic - 2 heads;
- green tomatoes - 2 kg;
- dill - 0.5 bunch;
- cilantro - 0.5 bunch;
- celery - 0.5 bunch;
- parsley - 0.5 bunch;
- basil - 0.5 bunch;
- dill umbrellas - 1 bunch;
- celery - 1 bunch;
- hot pepper - 1 pc.;
- sweet red pepper - 1 pc.;
- salt - 2 tbsp. l.;
- water - 1 l.
Step-by-step recipe for stuffed green tomatoes “Lick your fingers” in Armenian:
- We wash the tomatoes, make an incision crosswise or along not completely.
- For the filling, grind half a bunch of celery, basil, cilantro, parsley. Finely chop the garlic, sweet and hot peppers. Mix all these ingredients, add a tablespoon of salt. This is our filling.
- We stuff the fruits, put them tightly in a jar, shifting each layer with dill umbrellas and celery sprigs.
- For the brine, boil water with 2 tablespoons of salt. Cool, pour tomatoes. Leave at room temperature for about 4-5 days. After we close the nylon lids, we put it away for storage in the refrigerator.
Sliced in tomato sauce
Green tomatoes in tomato sauce with cinnamon is an original, tasty winter preparation, somewhat reminiscent of lecho due to the presence of juice and pepper. Vegetables should be strong. Cinnamon gives the workpiece a spicy taste and aroma. We will need:
- tomato juice - 1 l;
- aspirin - 1 tablet per jar;
- sugar - 4 tbsp. l.;
- salt - 3 tsp;
- cinnamon - on the tip of a knife;
- sweet bell pepper - 2 pcs.;
- green tomatoes - 2 kg.
Step-by-step preparation of green tomato salad "Lick your fingers" in tomato sauce:
- Sliced tomatoes and bell peppers are placed in sterilized jars. Fill twice with boiling water, drain the liquid.
- For pouring, mix tomato juice, salt, sugar, cinnamon, put on fire, after boiling, cook for 5 minutes.
- We put in jars an aspirin tablet, fill it with marinade, roll it up.
Video
In cooking, green tomatoes are often used. Unripe tomatoes make excellent canned foods. It can be stuffed, pickled, pickled tomatoes, caviar, salads for the winter "You'll lick your fingers." In most cases, they are combined with other vegetables (onions, carrots, sweet and hot peppers), and spice, piquancy and aroma give the workpiece a variety of spices and seasonings. In the video below with a recipe for Lick Your Fingers salad, you will learn how to preserve green tomatoes. The result is a savory, tasty preparation.
Almost everyone in the garden has a lot of green tomatoes left by the end of the season, and this question always arises. What to cook from them? There are quite a few recipes that will appeal to anyone, even a gourmet.
For blanks from green tomatoes, medium or large, whole fruits are taken, without visible damage and dark spots. Selected tomatoes are thoroughly washed and laid out on a paper towel or colander to drain water.
The best green tomato recipes for the winter with photos
Ingredients for 2 liter jars:
- 2 kilograms of green tomatoes;
- 3 medium carrots;
- 1 head of garlic;
- 70 grams of salt;
- 140 grams of sugar;
- 200 milliliters of 9% vinegar,
- 50 milliliters of vegetable oil;
- 20 black peppercorns;
- 2 bay leaves;
- 3 liters of water.
Cooking:
- Peeled garlic and carrots are cut into thin circles. Tomatoes are cut from the bottom, so that they fit in a circle of garlic and carrots.
- Stuffed tomatoes are tightly packed in sterilized jars.
- For the marinade, salt, sugar, oil and spices are added to the water. The pot is placed on a strong fire.
- After boiling, the fire is reduced, and the marinade languishes for 10-15 minutes. Vinegar is added to the marinade removed from the fire.
- Jars of tomatoes are filled with marinade and sterilized for 15-20 minutes. After that, they can be twisted and, after cooling, sent to the cellar.
Stuffed green tomatoes for the winter: video
Any of these recipes will perfectly complement the main dishes or will be a separate snack, both on a holiday and on any other day. Such simple products as green tomatoes allow you to diversify the table and make it more piquant and tasty.
Green tomatoes "lick your fingers"
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 a different filling (for a 3-liter jar):
1.5 liters of water
1 st. a spoonful of sugar
1 st. a spoonful of salt
1 tablespoon of vinegar
1 st. a spoonful of vegetable oil
In a jar, first put greens, garlic, vegetable oil. Then tomatoes, and on top of onions. Add vinegar to the finished filling and pour tomatoes with hot marinade. Sterilize for 15 minutes.
Green tomatoes stuffed with garlic
Filling (for three liter cans):
1 liter of water
1 glass of granulated sugar
1 st. spoonful of salt
0.5 cup 9% vinegar
Horseradish, dill, parsley
Make cuts on the tomato in several places. Insert thinly sliced garlic into these slits. I cut all the tomatoes in half, and large ones into four parts. Put green tomatoes in jars, fill with hot brine. Sterilize 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave to cool.
My husband loves the Green Tomatoes Stuffed with Garlic. According to taste sensations among canned tomatoes, men gave them the first place.
Another option:
For 5 liters of water 1 st salt, 2 st sugar, 1 st vinegar, 300 g garlic, 5 pcs pepper, lavrushka, black peppercorns, dill, parsley. Tomatoes - a bucket with a mountain. Grind pepper, garlic in a meat grinder. Greens - cut. Mix all this, cut the tomatoes crosswise on the side where there is no tail and fill with stuffing. Put the tomatoes in jars, add lavrushka and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.
Green tomatoes "drunk"
Filling (for 7 - 700 gr. jars):
1.5 liters of water
4 tbsp. spoons of sugar
2-3 tablespoons of salt
3 bay leaves
2 garlic cloves
10 allspice black peppercorns
5 pieces. carnations
2 tbsp. spoons of vodka
2 tbsp. spoons of 9% vinegar
A pinch of hot red pepper
Pour tomatoes with prepared marinade, sterilize for 15-20 minutes and roll up. Banks keep well even at room temperature.
Green tomatoes are delicious
1 liter of water
4 tbsp. spoons of sugar
3 tsp salt
100 gr. 6% vinegar
Sweet bell pepper
Put the tomatoes and slices of bell pepper in jars, pour boiling water twice, on the third - boiling brine and roll up. Tomatoes are very tasty.
I closed such tomatoes in tomato juice, but without the addition of vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then she poured tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled up the lid.
Green tomatoes with gelatin "miracle"
For 1 liter of water
3 art. spoons of salt
3 art. spoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cup 6% vinegar
Soak 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.
Green tomatoes with cabbage
2.5 liters of water
100 gr. salt
200 gr. Sahara
125 gr. 9% vinegar
Spices:
Dill
Parsley
bell pepper
Coarsely chop green tomatoes and cabbage and put in a jar of spices. The first time pour boiling water, let stand for 20 minutes, the second time with the finished filling. Add 1 aspirin per quart jar and seal.
This is the recipe of my colleague, very tasty tomatoes are obtained.
According to this recipe, I closed two types of tomatoes: with filling and in tomato juice. I added salt, sugar and a little cinnamon to the cooked tomato. Boiled for 5 minutes. The tomatoes laid in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked green tomatoes in tomato and cabbage more (I generally like tomato sauce).
Green tomatoes with apples in pink brine
1.5 liters of water
1 st. a spoonful of salt
5 st. spoons of sugar
70 gr. 6% vinegar
Allspice peas
Parsley
Apples
Beet
Put the tomatoes, a few apple slices and 2 small circles of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not put more than 2 pieces of beets, otherwise the brine will taste astringent. Pour in boiling water for 20 minutes. Then make a filling from this water, boil it. Pour the hot brine over the tomatoes and roll up the lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled for 5 minutes with vinegar, and then poured them into jars. A friend at work treated me to such delicious tomatoes.
The same tomatoes can be made without beets, they are also very tasty.
Salted green tomatoes in barrels (salted tomatoes)
For 8 liters of boiled and chilled water
400-500 gr. salt
Spices:
For 10 kg. green tomatoes
200 gr. Sahara
200 gr. dill
10-15 gr. hot pepper (optional)
100-120 gr. blackcurrant or cherry leaves
You can salt green, ripe and brown tomatoes, but always separately. I give a recipe: how to salt green tomatoes. Pickled in the usual way, green tomatoes in finished form are quite tough. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Place the washed fruits tightly in the prepared container (barrel or aluminum utensils) along with the spices that are placed on the bottom of the barrel, in the middle and on top, and sprinkle with sugar. When laying the tomatoes, shake the dishes slightly and, after filling, pour the prepared brine. The riper and larger the fruits, the stronger the brine becomes. Close the filled dish with tomatoes with a tight lid or put a wooden circle with oppression on top. Store in a cool place. After 40-50 days, salted tomatoes will be ready to eat.
Green tomatoes with sugar in tomato (sweet tomatoes)
10 kg. tomatoes
200 gr. black currant leaves
10 gr. allspice
5 gr. cinnamon
4 kg. ripe tomatoes for tomato (or tomato paste)
3 kg. Sahara
Salt - to taste (at least 3 tablespoons)
Here is an unusual way of pickling tomatoes: instead of salt, you need to take sugar. Take green (or brown) tomatoes, sort and put in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top of them and sprinkle with sugar. Thus, do the styling without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour tomato paste (from ripe tomatoes) with sugar. Put oppression on top. For this salting method, green tomatoes can be blanched in boiling water for one to two minutes. According to this recipe, you can make canned tomatoes in jars.
Green tomatoes (fresh)
Choose thick-skinned tomatoes. Cut a little larger than a salad. Fold in jars with a capacity of 0.5 and 0.7 liters. Fill with cold water and set to sterilize for 10-15 minutes. Roll up.
Such tomatoes are good for making salad in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs to them - fresh tomato salad is ready.
Green tomatoes with grapes
1.5 liters of water
3 art. spoons of salt
4 tbsp. spoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas
Wash the tomatoes and put in a jar, shifting with onions and spices. Put a bunch of grapes on top. Fill with brine, add vinegar essence. Sterilize the jar (3 liter) for 15 minutes.
green tomato salad
3 kg green tomatoes
1 kg bell pepper
1 kg carrots
1 kg of onion
Hot pepper to taste
350 gr. sunflower oil
100 gr. salt
300 gr. Sahara
100 ml. 9% vinegar
Cut the vegetables, put them in a non-oxidizing bowl, mix with salt, sugar, vinegar and oil. Let stand for a few hours (6-8) until they release their juice. Then boil for 30 minutes. Arrange the salad in jars, add 1 aspirin per liter jar and roll up. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.
Caviar from green tomatoes
3 kg. green tomatoes
1 kg. carrots
1 kg. onion
5-6 pcs. bell pepper
You can add hot pepper to taste
1 cup of sugar
3 art. spoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Twist all the vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless bowl for 5-6 hours. Then boil for 30-40 minutes, spread the caviar in jars, add vinegar and roll up.
Green stuffed tomatoes
5 kg. tomatoes
1 kg. onion
1 kg. bell pepper
200 gr. garlic
3-4 pods of hot pepper
Dill, parsley
Fill:
For 1 liter of water
20 gr. salt
Spices to taste
Cut the top of the tomatoes in half so that you can remove the core. Fill the resulting hole with finely chopped or twisted vegetable mixture through a meat grinder. Sterilize: liter jars for 15-20 minutes, 3 liter jars for 25-30 minutes and roll up the lid.
Stuffed green tomatoes - 2
For the filling (for 5 three-liter jars):
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)
6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar
Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with vegetable mixture and close. Place carefully in jars. Soak the tomatoes twice in hot water for 10 minutes. For the third time, pour boiling marinade over, add 1 aspirin tablet to the jar and roll up.
You can do it this way too. Stuff the tomatoes in the same way, put in a saucepan, pour over the brine and put oppression on top. In a few days, stuffed tomatoes will be ready to eat.
Lecho of green tomatoes
3 kg. green tomatoes
1 kg. onion
1.5 kg. carrots
1 kg. bell pepper
1 liter spicy tomato sauce
0.5 liters of unrefined sunflower oil
Salt to taste
Grate the carrot on a coarse grater. Cut the tomatoes and pepper into large slices, onion into half rings. Put vegetables in a bowl with heated oil, add tomato sauce and cook for 1.5 hours, stirring. Add salt and cook for another 10 minutes. The treatment is ready. Hot put lecho into sterilized jars and roll up.
Salted green tomatoes for the winter.
The most popular and traditional, green tomatoes, we have pickled. Very tasty! At the bazaar they are sold in large wooden barrels, all year round.
Green unripe tomatoes, preferably large, fleshy.
celery-twigs
Garlic
Red hot pepper
Brine
For 1 liter of cold water (from the tap)
70 g salt (coarse)
Cut the tomatoes in half lengthwise, but not completely. If the garlic is large, then cut each clove into several slices. Pepper mode into rings (I do this with scissors, very convenient). Celery sprigs.
We put several plates of garlic, 2-3 rings of pepper into each tomato (depending on how much you like spicy, or whether there are children in the house). We also stuff a celery sprig, mercilessly folded several times, and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (If neat, then it is possible without threads). Bazaar aesthetes stuff red pepper in such a way that it peeks out of the tomato with a red tongue (teasing). -Like a smiley.
At the bottom of the pot, or jars (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, push more pepper on the sides (for lovers), then celery again, etc. Top layer of celery.
We dilute salt in water and pour tomatoes. We put it under oppression. Approximately 1.5 liters of brine are used for a 3 liter jar.
When the tomatoes are replayed, they stop bubbling, the brine becomes transparent, that's it, the pickle is ready. If you use it right away, then you don't need to do anything else. And if you want to save, then drain the brine, boil and immediately pour the tomatoes. You can close it with a plastic lid or roll it up with an iron one. This should be done immediately after pouring boiling brine. It can be stored for a very long time, even 2 years.
The finished tomato is cut into pieces and poured with vegetable oil. You can also without oil, as you like.
Enjoy your meal!
Salad "Winter"
This recipe uses green tomatoes in a marinade.
5 kg green tomatoes
0.5 kg of onion
1 kg red bell pepper
300 g celery
200 g parsley
2 pods of hot pepper
100 g garlic
250 ml sunflower oil
250 ml vinegar
salt
Cut everything to taste, salt, pour oil and vinegar. Leave for a day in the refrigerator.
Arrange in jars and sterilize for 15 minutes. Roll up.
Green Stuffed Tomatoes "Take Your Eyes Out".
For a bucket of very green tomatoes, you need 200 g of garlic, 200 g of hot capsicum and 250 g of leaf celery. We pass all this through a meat grinder. Wash the tomatoes and cut off the lid or cut in half, select the pulp with a spoon. We put a burning mixture in this recess. We connect the halves together. Carefully put in three-liter jars. Do I need to say that the jars are pre-washed and sterilized? Pour in boiling brine. For 5 liters of water, 250 g of salt and 250 g of sugar. As soon as the brine is turned off, immediately pour in 250 g of vinegar. You can not twist the lid, just close it with polyethylene and take it out to a cold place. The mixture can be varied according to one's own desire and possibilities. You can add grated carrots and any other greens.
Invigorating snack!
Salad of green tomatoes "Watercolor".
The salad turns out to be very tasty and beautiful due to the green, red and orange colors in the jar. Winter table decoration. For 4 kg of green tomatoes, 1 kg of onion, 1 kg of carrots, 1 kg of red sweet bell pepper.
All vegetables are washed. Cut the tomatoes into rings or half rings. Onions, carrots and peppers - straws. Mix everything in a large saucepan or deep bowl. Pour in 0.5 cups of salt. Mix again, cover the container with a clean towel and leave for 6 hours. Then you can drain the juice. I don't usually do that. The brine is delicious, I roll it up with the salad. Heat 2 cups of vegetable oil and immediately pour into the salad. Add 1 glass of sugar. We mix everything. We lay out the salad in clean prepared glass jars. We sterilize for 15-20 minutes. Roll up. Salad ready. Admire these colors. Watercolor painting!
Caviar from green tomatoes "Autumn greetings".
4 kg of green tomatoes, 1 kg of onions, 1 kg of carrots, 0.5 kg of bell peppers - green or red, 300 g of parsley root.
Wash, clean and prepare vegetables. We cut the tomatoes into slices, onions into rings, carrots and peppers into strips, parsley root into rings or grated. Pour 0.5 cups of salt into this mixture and keep it for 10-12 hours. I usually do the harvesting in the evening, and in the morning I start cooking caviar. The resulting brine is drained. (I always salt cucumbers in it. How delicious they turn out!) I add a glass of sugar, 5 pieces of pure bay leaf, 20 black peppercorns, 10 cloves and 300 g of vegetable oil to the mixture. I close the lid of the pan and simmer on low heat for about an hour. Stir regularly. Immediately transfer to clean sterilized jars and roll up. If the lids and the jars themselves are well processed, the caviar in the jars does not need to be sterilized. If in doubt, it is better to sterilize for another 10-15 minutes (half-liter or liter jars). It turns out a homogeneous mass with a sweet and sour taste. Dream!
Green tomatoes for the winter.
To prepare green tomatoes for the winter, you will need three kilograms of green tomatoes, two hundred grams of various herbs (cherry leaves, parsley, dill), one hundred grams of onions, one head of garlic. For pouring, prepare three liters of water, nine tablespoons of sugar, two tablespoons of salt, two or three bay leaves, five peas of allspice, a glass of nine percent vinegar, vegetable oil (at the rate of a tablespoon of oil per liter jar). Or you can use another filling option - for this, prepare one and a half liters of water, a tablespoon of sugar, a tablespoon of salt, a tablespoon of vinegar and a tablespoon of vegetable oil.
We first put greens, vegetable oil and garlic in a jar. After that, tomatoes, and put onions on top. Add vinegar to the finished filling and pour tomatoes with hot marinade. Sterilize jars for about fifteen minutes.
Pickled green tomatoes.
To pickle green tomatoes, you will need two kilograms of tomatoes, two tablespoons of salt, a tablespoon of vinegar, two dill umbrellas, three to five currant leaves, three to five cherry leaves, twenty grams of horseradish root or leaves, ten peppercorns, one liter of water.
Cook this way - choose tomatoes that are fairly firm, undamaged and evenly ripe. Wash them well, prick them with a fork from the side of the stalk - so they will not crack during heat treatment. Then tightly put in a jar, shift each layer with spices. Now prepare the brine, bring it to a boil and pour it into a jar. Roll up the jar with a lid and turn it upside down on a towel, cover the jars with a blanket. After the jar has cooled, put it in the place where you will store it. Can also be stored at room temperature.
Adjika from green tomatoes.
To cook green tomato adjika, you will need five kilograms of green tomatoes, one kilogram of sweet bell pepper, one kilogram of quince, half a kilogram of carrots, half a kilogram of zucchini, two kilograms of onions, one pod of hot pepper, one glass of table salt, one glass any greens, one glass of granulated sugar, two glasses of vegetable oil.
Now you start cooking the adjika itself - cut green tomatoes into pieces, salt them and leave for five to six hours, so excess bitterness will go away from the tomato. After this time, drain the juice. Pass quince, sweet peppers, zucchini, carrots, onions through a meat grinder. Mix all the ingredients and put on fire, cook for one hour. Add the garlic passed through the garlic press, finely chopped or minced greens and pepper (hot), continue to cook for another hour. Add vegetable oil, salt and granulated sugar to the mixture, let it boil two or three more times, after which you can pour hot adjika into jars. Now you can roll up the lids.
