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Recipes for the winter from green tomatoes

Canning green tomatoes for the winter a very convenient way to preserve your crop, especially in those years when tomatoes deteriorate badly due to diseases or weather conditions, not having time to ripen. And it happens that there are already enough red tomatoes and tomatoes, but there are still tomatoes on the bush.

Here come to the rescue recipes for which you can use green tomatoes without letting them go bad. Here you can find some of the most delicious recipes using green tomatoes.

Pickled green tomatoes

A rather old and proven over the years recipe for pickling green tomatoes. Tomatoes are very tasty and moderately sour. They go very well with second courses. Ideal to take with you to work for lunch, unlike red ones, they are elastic and will not be crushed on the way.

This is a delicious and proven recipe, we will tell you in our article with detailed cooking instructions.

Pickled green tomatoes

There is no exact number of kilograms in the recipe due to the fact that tomatoes of different sizes will go into jars differently and the number of kilograms will differ dramatically.

• green tomatoes;
• horseradish root;
• Garlic;
• Allspice peas;
• dill umbrellas;
• Raspberry and currant leaves;
• Laurel leaves;

Brine:

• Water - 6 liters;
• Salt - 1 cup;
• Sugar - 2 cups;
• Vinegar (9%) - 100 g (per jar).

The brine is designed for 4-re three liter jars.

Let's start cooking:

Step 1. Wash your tomatoes well and get rid of the tails.

Wash the jars thoroughly with soda, you do not need to sterilize, it is enough to wash them thoroughly with soda, it will kill all bacteria.

Step 2 In each bottle at the bottom put:

• a few pieces of horseradish root;
• 3-4 cloves of garlic;
• dill umbrella;
• 4-5 peas of allspice;
• 2-3 leaves of laurel;
• 2 leaves, currants;
• 2 raspberry leaves.

Step 3. We begin to lay tomatoes in a jar, the largest must be placed down, and the smallest must be on top, so more will enter the jar. Put another dill umbrella on top of the tomatoes.

Step 4 Put 6 liters of water on the fire and bring it to a boil. Pour boiling water over the tomatoes, cover with seaming lids and let stand for 10 minutes.

Step 5. When they stood with boiling water, pour the water back into the pan so the brine will be richer, put it on the fire and add sugar and salt there, boil the brine.

Step 6. Pour 100 g of vinegar (9%) into each bottle, pour the brine.

Step 7. After you roll up the banks, be sure to turn them over. Wrap up and leave to cool under a blanket.

Your pickled green tomatoes are ready!

Green tomatoes with vegetable filling for the winter

The recipe is far from new, but not known to everyone. Very tasty green tomatoes stuffed inside will delight you in winter, decorate the festive table and surprise guests. They will be a great addition to the second dishes. Even just standing in the basement in the bank, they will please the eye with their interesting appearance.

Despite the length of cooking time, they are worth preparing at least a few jars in the winter to please loved ones with a new taste.

Today we will tell how to cook such a blank of green tomatoes with a detailed description of the process.

Green tomatoes stuffed with vegetables

For cooking you will need:

• Green tomatoes, how many will go into a three-liter jar. Preferably medium size
• Laurel leaves - 6 pieces;
• Allspice peas - 15 pieces;
• Dill umbrellas - 6 pieces.

For filling:

• What greens do you like?
• Bulgarian pepper is not hot;
• horseradish root;
• Garlic.

Brine:

• Water - 4 liters;
• Sugar - 2 cups;
• Salts - 1 cup;
• Vinegar (9%) - 250 ml.

Calculation for 3 cans of 3 liters

Let's start cooking:

Step 1. First, prepare the jars by washing them thoroughly with soda. Put in each jar:

• laurel leaves 2 pieces;
• fragrant pepper 5 pieces;
• at the bottom of 1 piece tops of dill.

Step 2. Wash the tomatoes as thoroughly as possible and leave to dry a little, so it will be more convenient for you to stuff them.

Step 3. While water is draining from the tomatoes, prepare the filling. Put all the ingredients in different dishes without mixing.

a) Cut the bell pepper into strips.

b) Cut the horseradish root into slices.

c) Just pick dill and parsley in small sprigs.

d) Peel the garlic and cut into slices.

Step 4. Now each tomato must be cut in half almost to the end, so that you can put the filling there, but so that it does not split in half and the halves do not separate.

Step 5. Now in each tomato you need to first put a plate of horseradish, then a plate of garlic, a piece of pepper and at the end stuff it all with herbs so that it closes and holds the rest of the filling.

Step 6 We put the tomatoes tightly in a jar, how much will go in there, up an umbrella of dill.

Step 7. Put 4 liters of water on the fire, boil and pour your tomatoes with boiling water, cover each jar with a lid. Let stand 10 minutes.

Step 8. Drain the water from the jars back into the pan and prepare the brine by pouring salt and sugar into the water. When it boils, pour in the vinegar.

Step 9. Pour the tomatoes with brine, roll up the lids. Turn the jars upside down. Wrap until cool.

Tomatoes are ready! Bon appetit!

Green tomatoes in vegetable filling for the winter

Very tasty tomatoes in vegetable sauce will certainly diversify your winter menu and delight you and your loved ones with the pleasant taste of tomatoes with vegetables. Ideal as an accompaniment to their potato dishes. On the festive table, they are perfect as an appetizer.

Cooking is not difficult, today we will share with you this interesting recipe.

Tomatoes (tomatoes) in vegetable filling

For cooking you will need:

• Green tomatoes. How much will go into your banks;
• Bulgarian sweet pepper. Preferably orange and red - 2 kg;
• Carrot - 0.5 kg;
• Garlic - 2 heads;
• Laurel leaves to taste.

Brine:

• Water - 4 liters;
• Salts - 1 cup;
• Sugar - 2 cups;
• Vinegar (9%) - 200 ml.

The recipe is designed for 4-re three liter jars.

Let's start cooking:

Step 1. First, prepare the vegetables:

a) With a carrot, you need to cut off the top layer with a knife.

b) Peppers and get rid of the core and membranes.

c) Peel the garlic cloves.

Step 2. Now all the vegetables must be twisted through a meat grinder with a large mesh and mixed thoroughly.

Step 3. Wash the jars with soda and put a bay leaf to taste in each at the bottom.

Step 4 Divide the vegetables into four parts and arrange them in jars.

Step 6. Put the water on the fire and after it boils, pour boiling water over your tomatoes for 15 minutes.

Step 7. When your tomatoes have stood for the right time, drain the filling back into the pan, pouring out, of course, a small part of the chopped vegetables will also pour out, but don’t worry, then you will pour them back.

Step 8. Add salt and sugar to the water, when it boils, pour out the vinegar and start pouring into the jars, since there was a part of the vegetables in the brine, then each time picking it up, stir so that they rise and fall back into the jars.

Step 9. Now that everything is ready, put the jars upside down and wrap them in a warm blanket, let them stand like that until the next day.

Bon appetit!

Spicy tomatoes with plums for the winter

Very interesting and unique recipe. Not only tomatoes will have an interesting taste, but also plums that will be with them. The taste of spices gives a special piquancy and uniqueness of taste. Ideally diversifies the winter menu, it is perfect for any dishes, especially meat ones. They are also unique in that in winter these tomatoes can be cut into salads and even added to pickle.

Today we will share with you this unusual recipe.

Tomatoes of any maturity (green, brown, pink, red) are suitable for this recipe.

Pickled tomatoes with plums for the winter

For cooking you will need:

• Tomatoes are not large, the smaller the better. By quantity, how much will be included in jars;
• Plums - for each bottle there should be at least 300 g of plums, preferably the Ugorka variety;
• Rosemary;
• Coriander;
• ground nutmeg;
• Provence herbs (you can buy them at the store).

Brine:

• Water - 6 liters;
• Sugar - 2 cups;
• Salt - 1 cup;
• Vinegar (9%) - 100 grams per bottle.

Let's start cooking:

Step 1. We put washed tomatoes in each jar and place plums between them or you can lay them in layers if it is more convenient for you.

Step 2 Put water on fire, after boiling, pour into jars and let stand for 10-15 minutes, depending on the size of the tomatoes, the larger they are, the longer they should stand. Be sure to cover the jar with a lid for seaming.

Step 3. Drain the water back into the pan and put it on the fire again, adding salt and sugar to it.

Step 4. In each bottle, pour a teaspoon of coriander, a teaspoon of rosemary, a teaspoon of Provence herbs, half a teaspoon of nutmeg.

Step 5. Then, when the brine is already boiling, pour 100 g of vinegar into each jar and then the brine.

Step 6. Roll up and turn over. Wrap yourself in a warm blanket until the next day.

Enjoy your meal!

Sharp green tomatoes "Spark" for the winter

This recipe is for spicy lovers. The perfect appetizer for the holidays. With such tomatoes, you can perfectly diversify such a monotonous winter menu, the point gives them a special uniqueness and originality that distinguishes this recipe from all the others.

Today we will tell you how to cook delicious spicy tomatoes in the winter.

Green tomatoes with pepper for the winter

For cooking you will need:

• Green tomatoes - how much will go into a three-liter jar;
• Bulgarian red pepper - 1 piece;
• Hot chili pepper - 1 piece;
• ground ginger - half a teaspoon;
• Black pepper hammers - a quarter of a teaspoon;
• Salt - 1 tablespoon;
• Sugar - 2 tablespoons;
• Vinegar (9%) - 50 g.

Let's start cooking:

Step 1. Wash the jar thoroughly with soda and rinse well.

Step 2. Dry thoroughly washed tomatoes so that there is no excess water.

Step 3 Cut the peppers into strips or as you like.

Step 4. Now we begin to lay our tomatoes in a jar. Between the tomatoes, it is necessary to lay both varieties of peppers evenly, as it will be more convenient for you.

Step 5 Put water on fire. After boiling, pour water into a jar and let stand for no more than 10 minutes.

Step 6. After that, drain the water back into the pan, for a richer spicy taste, change the water to a new one, otherwise you will lose some of the spiciness.

Step 7. Sugar, ginger, salt and black pepper are best mixed thoroughly, because the ginger itself can curl up into a ball when you pour boiling water.

Step 8. Before the water boils, pour the mixture into the bottle and pour the vinegar on top of the mixture.

Step 9. Fill with boiling water. Turn over and wrap well until cool.

Enjoy your meal!

Pickled green tomatoes with apple and cinnamon for the winter

canned green tomatoes for many years it has been saving housewives in preserving the harvest and diversity in the menu. But you always want something new and different. It is this recipe that will become an unusual novelty for you, a rather unusual taste of apples with cinnamon in combination with green tomatoes will become the highlight of your basement.

These tomatoes will surprise your guests with their unusual and unusual taste. Even apples from this jar will go away with a bang.

And we could not share this interesting and unusual recipe with you.

Green tomatoes with apples

For cooking you will need:

The ingredients are designed for a three-liter jar.

• Green tomatoes of medium size - how much will go into a jar;
• Apples - 2 pieces of sour varieties;
• Cinnamon - 1 teaspoon;
• Allspice peas - 5 pieces;
• Sugar - 2 tablespoons;
• Salt - 1 tablespoon;
• Vinegar (9%) - 50 grams.

Let's start cooking:

Step 1. My tomatoes, let them dry a little. There should not be excess raw water due to the fact that there are apples in the recipe, and they, in combination with raw water, can begin to ferment and your work will go to waste, because the jar will be torn off.

Step 2. Cut the apples into slices, rounds or a large cube, it's up to you.

Step 3. Now let's start the bookmark. Wash the bottle. At the bottom put allspice. We put the tomatoes in a bottle, mixing with apples in the order convenient for you. You can lay slices of apples between tomatoes, or you can lay them out in layers.

Step 4. We put water on the fire, when it boils, immediately pour tomatoes over it. Let stand for a maximum of 10 minutes, covered with a lid.

Step 5. Drain the water back into the pan. We put it on fire again.

Step 6. Pour cinnamon, sugar, salt into a jar of tomatoes. Before you pour boiling water, add vinegar to the jar.

Step 7. When the water boils, immediately pour it into a jar of tomatoes.Roll up the bank.

Step 8 Turn the bottle over and wrap it in a warm blanket until it cools completely, or simply unwrap it the next day.

Your tomatoes are ready, enjoy the unusual taste!

Bon appetit!

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Enigmatica's original post

Thanks for the detailed recipes!

Stuffed green tomatoes from Vali M.V.B

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

Fill:

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

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

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

STUFFED TOMATOES

Ingredients for Pickled Green Tomatoes

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

How to cook Pickled Green Tomatoes

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

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

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

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

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

Georgian green tomatoes

Recipe Ingredients
tomatoes - one kilogram

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

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

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

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

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

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

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

pickled tomatoes

OPTION 1

We take green large tomatoes
celery sprigs
garlic

Hot pepper, red

Preparing the brine

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

Cut the tomatoes lengthwise, not all the way through.

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

Pepper - rings.

Celery - twigs.

We put a few pieces in each tomato

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

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

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

Fill with brine and put under oppression.

3 liter jar - about 1.5 liters of brine.

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

Can be used.

For long term storage:

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

Ready tomatoes are cut into pieces, you can pour vegetable oil, or you can without.

OPTION 2

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

OPTION 3

Ingredients:

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

Cooking:

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

OPTION 4

Spicy and aromatic

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

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

Snack Recipe:

Three carrots on a coarse grater.

Finely chop parsley and dill.

Finely chop the garlic.

Finely chop the red pepper too.

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

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

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

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

If the filling remains, spread it between the tomatoes.

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

Before serving, pour the finished tomatoes with olive oil and sprinkle with green onions.

Salted green tomatoes

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

Recipe preparation method

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

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

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

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

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

6. Tomatoes will be ready in about 2 weeks.

Tomatoes stuffed with carrots and garlic

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

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

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

Green tomatoes "lick your fingers"

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

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

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

Green tomatoes stuffed with garlic

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

Another option:

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

Green tomatoes "drunk"

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

Green tomatoes are delicious

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

Green tomatoes with gelatin "miracle"

Fill:
For 1 liter of water
3 art. spoons of salt
3 art. spoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cup 6% vinegar
Soak 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)

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

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

Middle and top and sprinkle with sugar. When laying the tomatoes, shake the dishes slightly and, after filling, pour the prepared brine. The riper and larger 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.

Tips and recipes from Nadezhda

Salted green tomatoes for the winter.

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

Cut the tomatoes in half lengthwise, but not completely. If the garlic is large, then cut each clove into several slices. Pepper mode into rings (I do this with scissors, very convenient). Celery sprigs.
We put several plates of garlic, 2-3 rings of pepper into each tomato (depending on how much you like spicy, or whether there are children in the house). We also stuff a celery sprig, mercilessly folded several times, and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (If neat, then it is possible without threads). Bazaar aesthetes stuff red pepper in such a way that it peeks out of the tomato with a red tongue (teasing). -Like a smiley.
At the bottom of the pot, or jars (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, push more pepper on the sides (for lovers), then celery again, etc. Top layer of celery.
We dilute salt in water and pour tomatoes. We put it under oppression. Approximately 1.5 liters of brine are used for a 3 liter jar.
When the tomatoes are 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.
Bon appetit!

Salad "Winter"

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

Tomato soup with chicken broth

Ingredients:

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

Rinse the chicken breast. Carefully cut off the skin. Put in a saucepan, fill with salt water. Send to cook until the meat is ready.

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

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

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

Combined meat hodgepodge with green tomatoes

Combined meat hodgepodge with tomatoes

Ingredients:

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

Place the washed beef meat on the bone in a saucepan and pour salt water over it. Cook meat broth for 2.5-3 hours. Remove meat from pot. Carefully cut it off the bones, chop. Strain the broth through several layers of gauze. Pour chopped meat into it.

In the re-boiled broth, add small cubes of potatoes. Boil vegetables for 10-12 minutes.

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

Spread tomato paste over vegetables. Pour in small pieces of pitted olives. After another 5-6 minutes of stewing, transfer the roast from the pan to the broth.

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

Fruit and vegetable salad "Paints"

Ingredients:

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

Prepare salad dressing:

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

Cut the nectarine into small even neat pieces. Pour some of the present dressing over them, mix.

Arrange coarsely torn lettuce leaves on a large plate. Put nectarine with sauce on them. Pour in halves or quarters of fresh strawberries, small pieces of green tomatoes, crumbled cheese, chopped basil. Spread coarsely chopped and lightly roasted walnut kernels on top. Pour the remaining dressing over a snack, serve a treat for lunch or dinner.

Spicy green tomato salad

Spicy green tomato salad

Ingredients:

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

In a small bowl, mix liquid ingredients - apple cider vinegar and sunflower oil. Add finely chopped hot pepper, fresh garlic passed through a press to the resulting mixture. Pour salt and sugar into the hot sauce. Salt will be enough 2 tsp. But you can adjust the amount to your liking. Stir the sauce vigorously until the sweet and salty grains are completely dissolved.

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

Put the finished tomatoes in a small bowl, sprinkle with fresh herbs. Serve as a salad with any hot meal.

Vegetable salad with corn croutons

Ingredients:

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

Preheat the oven to medium temperature. Cut cornbread with crusts into equal neat cubes. Pour onto a baking sheet, smooth out. Crackers should lie on the surface in one layer. Send the baking sheet to the preheated oven. Bake croutons for a quarter of an hour until appetizing golden brown. Leave them to cool at room temperature.

Cut green tomatoes into medium pieces. Pour them into a large salad bowl. Add slices of fresh cucumber, chopped green onion and basil.

Prepare appetizer dressing:

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

Pour mixture over vegetables in a salad bowl. Sprinkle cooked cornbread on top.

vegan burger

vegan burger

Ingredients:

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

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

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

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

Vegan burgers are a great snack option for weight loss.

Green tomatoes fried in batter

Green tomatoes in batter

Ingredients:

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

Cooking should start with vegetables. Cut green tomatoes into thin slices. The optimal thickness for slices is 0.5-0.7 cm. Sprinkle each slice with salt on all sides. Leave it like this for 12-15 minutes.

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

Pat the green tomato slices dry with paper towels, leaving the salt on them. Dip the blanks one at a time into the beaten eggs, and then roll in the fragrant flour mixture.

Heat olive oil in a large cast iron skillet. Put the tomatoes covered with batter in it. Fry for 4-5 minutes on each side. The crust should be golden brown and crispy.

Put the finished snack on paper towels to get rid of excess fat. Then transfer to a serving dish and serve immediately to guests with any hot sauce.

Cucumbers with green tomatoes for the winter

Cucumbers with green tomatoes

Ingredients:

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

Wash all prepared vegetables thoroughly. Rub with a brush if necessary. Cut off the "tails" of the cucumbers. Then cut them lengthwise into medium pieces. Also chop the bell pepper. Leave the beans whole. The last two components are used in the appetizer rather for beauty, so they can be safely excluded or replaced with other favorite vegetables.

Also leave the tomatoes whole. Only in the region of the stalk make deep punctures with a small fork.

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

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

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

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:

1. 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.
2. When preserving, you may need large wooden spoons with long handles.
3. 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.
4. With a slotted spoon, you can remove the scale.
5. Measuring containers, spoons will help to correctly determine the proportions of the components.
6. 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.
7. To sterilize canned food, a home autoclave or an ordinary pan with a wide bottom and gauze lined on the bottom is useful.
8. 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, garlic, 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 number 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 the recipe for Lick Your Fingers salad, you will learn how to preserve green tomatoes. The result is a savory, tasty preparation.

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Recipes for green tomato salads for the winter: delicious preparations