Recipe for pickling green tomatoes with butter. Green tomatoes for the winter, simple recipes for delicious green tomatoes

01.12.2020

In this cold summer, the sad joke about the "country of evergreen tomatoes" becomes especially relevant. But experienced housewives also find use for green tomatoes! In this selection you will find original recipes for green tomato preparations, tested both by the author himself and by her fellow summer residents from St. Petersburg, participants in city gardening clubs and exhibitions.

green tomato salad

Take cucumbers, green tomatoes, bell peppers, zucchini or squash in equal amounts. Additionally - carrots and onions, three times less than the main vegetables. Put salt and sugar to taste; vegetable oil for frying vegetables, 1-2 tablespoons of 9% vinegar, one pod of red hot pepper.

Cooking:

Chop carrots and onions, fry in vegetable oil separately, put in an enamel bowl.
Cut cucumbers, zucchini, green tomatoes, bell peppers and put in the same bowl.
Add sugar, salt and red hot pepper. Simmer over low heat for about 40-45 minutes, stirring from time to time so that the mass does not burn.
Remove from heat, add vinegar, stir well and immediately place in sterile jars, immediately roll up.
Cool under a blanket, without turning on the lids. Keep refrigerated.

If the jars are sterilized before seaming, then they can be stored at room temperature. Or you can pour a tablespoon of vodka on top of the mass before rolling. Then you can store in a cold place. M. Potkina's recipe

Green tomato salad (Danube)

3 kg green tomatoes
1 kg onion,
1 kg of bell pepper,
1 kg carrots
1 glass of vegetable oil,
1 cup of sugar,
4 tbsp. spoons of salt
4 tbsp. spoons of 9% vinegar.

Cooking:

Cut all the vegetables, add the rest of the ingredients, except for the vinegar.
Stir, put on a small fire.
Bring to a boil and boil, stirring, 5-7 minutes.
Add vinegar, mix well and arrange in jars.
Roll up, cool slowly under the covers. Store in a cool place.

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Pickled green tomatoes

2 kg green tomatoes
4-5 pieces of bell pepper,
2 heads of garlic
a large bunch (40 g) of dill,
2–3 tbsp. tablespoons of salt (to taste).

Cooking:

Dill, garlic, bell pepper pass through a meat grinder, add salt and mix everything.
Cut the tomatoes in half, put a layer of tomatoes cut side up in a pickling dish, sprinkle with the prepared dressing.
Cover the dressing with slices of tomatoes, sprinkle with dressing.
Again a layer of tomatoes cut up and so on.
Put an inverted plate on top of the tomatoes and put oppression on top of it.
Put in a warm place for pickling for 3-4 days. As soon as foam and a sour smell appear, remove the oppression, put the tomatoes tightly in jars, pour over the resulting brine and roll up.

Store in the refrigerator or in the cold. The brine remaining after eating tomatoes can be seasoned with sour cabbage soup, pickles and saltworts. Recipe G. Osipova

Green tomatoes with garlic

For each green tomato of small or medium size, take one clove of garlic. For brine, you need 1 tbsp. a spoonful of salt with the top of 1 liter of water.

Cooking:

Peel the tomatoes from the stalks, cut off a small top in this place and stick a peeled clove of garlic into the middle of each fruit.
Prepare a brine of salt and water and bring it to a boil.
Put the tomatoes in sterile jars and pour over the brine.
Roll up, without turning, banks, cool under a blanket. Store at room temperature.

Recipe N. Azhotkina

1 kg green tomatoes
2-3 heads of garlic,
15 pcs. bell pepper,
bunch of parsley,
1-2 sprigs of mint
3 teaspoons of salt
half a glass of 9% vinegar.

Cooking:

Cut off the top of the tomatoes, remove the core with a spoon.
From the core of tomatoes, garlic, pepper, parsley and mint, prepare minced meat, passing everything through a meat grinder.
Stuff the tomatoes with the mixture and cover with the cut tops.
Put the stuffed tomatoes in jars, salt each row.
Add vinegar to the filled jars so as to fill all the voids and cover the contents.
Close with lids. Store in refrigerator or cold place.

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Delicious green tomatoes for the winter, recipes for which, experienced housewives will share in our article, are rarely used fresh for food, mostly they are canned. We offer proven simple recipes, which are based on green tomatoes.

Harvesting green tomatoes for the winter, we provide ourselves with a mass of vitamins and various minerals that can positively affect the body and the immune system. In addition, using them in the diet, the risk of developing malignant tumors and the occurrence of a heart attack is greatly reduced. The composition of this vegetable improves the production of serotonin, which is a human mood regulator. Also, it helps to improve the functioning of the nervous system.

Important! Strongly green tomatoes are not suitable for canning. It is better to take light vegetables with a milky sheen. Even better if they are large.

Recipe for green tomato salad without sterilization

Some women carry out canning of tomatoes according to various recipes using jar sterilization. As experience shows, this procedure is too troublesome, so not everyone likes it. There is another way to prepare delicious snacks without sterilization.

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

The lids can simply be boiled for a few minutes. In this case, there will be no problems with preparing the product for the winter.

To prepare a delicious recipe, you need the following ingredients:

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

Cooking:

Rinse all vegetables well before starting to prepare the salad.
Chop tomatoes and bell peppers into small cubes.
The rest of the vegetables should be grated.
We put the prepared products in the dishes, add vegetable oil and boil.

Advice! If the vegetables do not release enough juice during cooking, you can add water.

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

Watch the video! Green tomato salad for the winter

You will lick your fingers green tomatoes for the winter

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

Grocery list:

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

Marinade products:

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

Cooking:

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

Watch the video! Cooking delicious green tomatoes

Store-bought pickled green tomatoes

Products:

Green tomatoes - 600 g.
Dill umbrellas - 20 g.
Garlic - 1-2 cloves.
Lavrushka and peppercorns - 1 pc.

For filling:

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

Advice! It is desirable to use dill in the form of umbrellas. Moreover, its seeds must be already mature. They will give the marinade a special flavor that is unique to this plant.

Garlic is best cut into small slices.
Put greens and all spices at the bottom of the jars.
Well washed and dried tomatoes must be pierced with a toothpick in the places of the stalk.
Then the fruits are placed in jars tightly to each other and poured with boiling water. So you need to hold the jars covered with lids for about 5 minutes.
Now we drain the water into the pan, add all the ingredients for pouring and boil.
Add the right amount of vinegar to the jars, pour boiling marinade and close the lids tightly.

Watch the video! Pickled green tomatoes for the winter!

Spicy stuffed green tomatoes

Components:

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

Refueling:

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

How to cook:

First of all, you should prepare the jars for conservation: wash, dry and sterilize.
Rinse the tomatoes thoroughly and make a small incision in the form of a cross on them.
Cut the carrots into cubes, 2 by 2 cm in size.
Cut all garlic cloves into about 10 pieces.
Now we start stuffing green tomatoes. From the incision with a spoon or finger, take out a spoonful of pulp and put carrots mixed with garlic in this place. Put the tomatoes in glass jars and pour boiling water for 15 minutes.
After 15 minutes, the water must be drained into a separate bowl in order to know its amount and immediately pour into a saucepan.
To prepare the filling in water, lay all the necessary components, mix and boil.
Pouring green tomatoes with garlic and keep it like this for 10 minutes.
Now pour the marinade into a saucepan for re-boiling.
At the end of cooking, add vinegar and pour over the tomatoes again.
Banks quickly roll up. After 7 weeks, you can already enjoy this delicious dish.

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

Pickled green tomatoes for the winter

Green tomatoes are very tasty when pickled. Plus, they are easy and simple to prepare. They ferment them in barrels, enameled or plastic buckets. We offer a recipe for pickled tomatoes, cooked to the bank Ah, 3 liters.

Products:

Unripe tomatoes - 4 kg.
Garlic - 2 heads.
Black peppercorns - 20 pieces.
Dried dill, horseradish.
Allspice - 16 pieces.
Hot pepper - 2 pods.
Carnation - 12 inflorescences.
Laurel leaf - 6 pieces.
Salt and sugar 4 tbsp. l.

Cooking:

Place the above ingredients in a jar.
Fill everything with warm water, close the lid.
Leave the container in a dark and cool place for 2 months, after which the pickled tomatoes are ready for use.

Watch the video! Pickled green tomatoes for the winter

Korean green tomatoes for the winter

A very tasty recipe that is easy to make.

Ingredients:

Green tomatoes - 3 kg.
Sweet pepper - 6 pieces.
9% vinegar - 150 ml.
Sunflower oil - 150 ml.
Sugar - 150 g.
Salt - 3 tbsp. l.
Garlic - 2 heads.
Any greens, red pepper.

Cooking process:

It is good to process jars, wash vegetables.
Grind greens and garlic, and cut green tomatoes into pieces.
Chop the bell pepper into strips.
The amount of hot pepper is taken as much as you like. It needs to be cut into cubes.
We combine all the products, mix and add salt, sugar and oil.
The mixture is placed in jars, closed with plastic lids.
After 12-14 hours the dish will be ready.

There is no person who would remain indifferent to canned green tomatoes in the winter, when store shelves are not so rich in fresh vegetables. Recipes that are not difficult to prepare will be able to please you and your loved ones.

Watch the video! Green tomatoes in Georgian for the winter

Hello dear hostesses and hosts. Warm hello to you from my virtual kitchenette! 🌞

Ready to master the largest selection of green tomato recipes today? If you have your favorite garden, then at the end of the season there is also a problem (or a blessing - depending on which side you look at 😊) in the form of a large number of green tomatoes.

By removing them unripe, someone thus saves their tomatoes from the phytophthora that attacked them, someone from the early onset of cold weather, the result is the same - there are a lot of greenfinches and you need to urgently use them somewhere and save them somehow.

Good housewives know that in skillful hands, green tomatoes go not only for ripening on the windowsill or “for vykinstein”, but also for delicious preservation for the winter. In this way, they turn into a delicious snack that is very pleasant to eat in winter. And today we will make just such delicious treats!

🚩 A little earlier, I already posted recipes. If you have not seen this article yet, I recommend that you read very cool and simple recipes for red, ripe tomatoes.

Use the boxed table of contents to quickly navigate through recipes.

Green tomatoes for the winter - the most delicious recipe

In fact, there are simply no tasteless recipes in this collection, they are all awesome and I really like them all. It’s just that this option is my very first one that I prepared, and I still consider it one of the best, it is time-tested.

There are many more delicious options below, and perhaps you will put some other recipe on your personal podium. And that will be good too! 😊

Green tomatoes - how much will go in.
Dill - 2 umbrellas.
Blackcurrant / raspberry / laurel leaves - 2 pcs.
Carnation - 3-4 pcs.
Sugar - 1 tbsp. l with a slide.
Salt - 1 tbsp. l without a slide.
Mustard powder - 1 tsp
Garlic - about 5-7 cloves.
Allspice - 5 peas.
Peppercorns - 5-7 peas.
Acetic acid 70% - 1 tsp. (vinegar 9% - 3 tablespoons)

This recipe is old and well-known, with triple pouring. That's how my grandmother rolled it. She taught me that green tomatoes need to be blanched in salt water and drained completely. This is necessary so that poisonous solanine comes out of green tomatoes, salt draws it out well.

If anyone remembers, it is also customary to soak eggplant in salt water for the same reason, they also contain solanine. Pronounced bitterness is one of the signs of the presence of this substance in vegetables, including green tomatoes. And before conservation, you need to get rid of it.

To protect yourself from solanine, pre-soak in salt water (at least 2 hours) or repeatedly blanch.

For seaming for the winter, it is better to take small rounded or plum-shaped tomatoes, they fit more in a jar and they look very neat. It is also desirable to sort them out well - we do not take damaged and rumpled ones, only whole and strong ones.

So, rinse the tomatoes well, cut the stalk with a sharp knife and insert a slice of garlic into each of them. To do this, cut one tooth into several parts. They will look very nice in a bank!

Well-washed raspberry, currant or cherry leaves (if not, then take a bay leaf) put a couple of pieces and dill umbrellas on the bottom of a clean jar (it is not necessary to sterilize, we will fill it with boiling water several times anyway, due to this it will be sterilized).

Put tomatoes with garlic on top, densely, to the top. Pour a heaping tablespoon of salt into a jar. And proceed to the preliminary blanching in salt water.

To do this, we make the first filling: pour boiling water into the jar almost to the very neck. Cover with a sterilized lid, but do not roll up. Leave it like this for 20 minutes.

After the specified time has passed, we completely drain the salt water from the jar (only tomatoes and leaves remain in it), do not leave it, pour it out. Together with it, excess harmful substances from tomatoes will go away. The color of the tomatoes will change slightly, they will become yellower.

We repeat the procedure a second time, but without salt. Just fill with boiling water, wait 20 minutes and drain. Now our green tomatoes are ready for seaming.

We proceed to the main filling. In a jar, right on top of green fruits, we spread spices - peppercorns, allspice, mustard powder (not only gives taste, but also acts as a preservative), salt, sugar. The jar can be gently shaken so that the spices leak down between the tomatoes.

And pour boiling water for the third time. Pour a teaspoon of vinegar essence (aka acetic acid) 70% into the jar. I must say right away that you can use the usual 9% vinegar, but then you need to take more of it - 3 tablespoons, because it is not as concentrated as the essence.

We close the workpiece with a lid and firmly roll it up.

Turn over on the lid, laying some kind of towel under it. See if anything is leaking. We wrap the jar in this position with a warm blanket and leave it under it at room temperature until it cools completely. After that, it can be put away for storage.

Oh, and it's delicious! I REALLY love this recipe. 👍

Recipe for green tomatoes with garlic - lick your fingers

Delicious spicy tomatoes. This recipe is marinated and spicier than the previous one, but otherwise they are similar. The fill will also be triple. We get greenfinches marinated with garlic without sterilization, but with preliminary blanching.

There is nothing complicated in the recipe, we will analyze everything step by step. The recipe is given for a 3 liter jar.

Ingredients for a 3 liter jar:

Green tomatoes - how much will go in.
Dill umbrellas - a few pcs.
Bay leaf 3 pcs.
Garlic - 3 cloves.
A sprig of currant - 1 pc.
Cherry sprig - 1 pc.
Peppercorns - 5 pcs.
Coriander - 1/2 tsp
Carnation - 2 pcs.
Sugar - 2 tbsp. l.
Salt - 1 tbsp. l. with a hill.
Vinegar 9% - 3 tbsp. l. (70% - 1 tsp)
Boiling water - 1.2 liters.

Prepare, wash and sort the tomatoes. For canning, it is better to take small specimens so that more of them fit in a jar. And those that are larger are best left to ripen.

Wash the jars clean with soda, pour boiling water over them. It is not necessary to sterilize them, we will fill them with boiling water several times and the necessary disinfection will be achieved in this way.

Put a bay leaf, dill umbrellas, garlic cloves, cherry and currant twigs (or leaves) on the bottom of each jar, it is better to take young ones. We do not add salt, sugar and vinegar yet, we will do this a little later.

We lay our tomatoes on top - how much can fit in a jar. We boil water in a saucepan, add a tablespoon of salt to the jar and pour it with boiling water, slowly, so as not to burst from the temperature difference, to the very top - to the very lid.

Cover with sterilized lids and let stand for 10-20 minutes. After that, we completely drain the water from the first bay (it is convenient to do this using a lid with holes), leaving only the tomatoes and leaves inside.

This is preliminary blanching, in Russian, scalding products before putting them into the preparation in order to disinfect them, as well as improve their characteristics (for example, to give greater softness or eliminate astringency, but in our case we must eliminate the harmful solanine).

We repeat the procedure a second time without using salt and leave the tomatoes in boiling water for 10 minutes. Drain the water again.

The third time, this is our main filling with subsequent seaming, so we put salt, sugar, coriander, cloves in each jar right on top of the tomatoes.

Pour boiling water to the top, then pour in vinegar essence (or vinegar) and roll up.

Here it is worth saying a few words about vinegar. We fill it in at the very end. Three tablespoons of 9% vinegar can be replaced with 1 tsp. vinegar essence 70%.

Do what is more convenient for you, from what is available.

We turn the rolled jars over onto the lids, wrap them with something warm until they cool completely. We remove the cooled workpiece for storage in a dark and cool place - a cellar or pantry.

Yummy green tomatoes are ready! Lick your fingers - checked. 👍

A simple recipe for green tomatoes for the winter in a jar without sterilization

I am often asked for a recipe for greenfinches for the winter without cooking and sterilization. I have one!

These marinated tomatoes have a completely bomb taste - very spicy, moderately spicy, crispy and juicy. They are successfully stored in the refrigerator or in a very cool cellar until May.

And they are so good that at one time I was completely obsessed with them. I cooked only according to this recipe to the detriment of others - I liked it so much! Because it is very easy and fast.

Ingredients:

Tomatoes - 1.2 kg.
Bulgarian red pepper - 300 gr.
Hot pepper - 1/2 pod.
Garlic - 1 head.
Parsley - 1 bunch.
Sugar - 2 tbsp. l.
Salt - 1 tbsp.
Vegetable oil - 3 tbsp. l.
Vinegar 9% - 2 tbsp.

Green tomatoes need to be pre-prepared. This is a recipe without sterilization and blanching, and soaking in salt water is used to remove harmful solanine. To do this, we make a good saline solution - at the rate of 1 tbsp. salt per liter of water.

On each tomato we make a small puncture with a knife or fork on top in the place where the stalk is. And in this solution we leave them for at least 2 hours, and preferably at night. Salt will draw out everything that we do not need.

The rest of the vegetables in this recipe are washed very well in hot water and dried on a towel. I think it's unnecessary to say that all dishes, all utensils and even hands should be crystal clean, and jars sterilized.

We cut the tomatoes into plump slices, cutting out that dense and hard place to which the stalk was attached.

Bulgarian pepper cut into strips. It is better if it is red or at least orange - it will look very beautiful, contrasting and bright in a jar. Aesthetics has not been canceled. 😄

Also finely chop the parsley. Other greens are not very suitable in this recipe. Of course, you can experiment, but for my taste, parsley came up perfectly.

We clean the garlic from the husk and cut into thin slices, it is not worth pressing through a press or grating. Now it's the turn of hot pepper, it needs to be chopped into small cubes. We do not take seeds, only pulp.

Here you should focus more on your taste, if you are afraid that it will be too spicy, then put less for the first time. And so for a given amount of ingredients, I take half a medium pod and for my taste it turns out a good, moderate spiciness.

So, we mix all the prepared ingredients in one clean bowl (you can pre-dip it with boiling water).

Add salt and sugar. Mix gently, being careful not to crush the slices. Leave for 10 minutes so that the spices dissolve, and the vegetables themselves release juice.

When the vegetables are infused, add vegetable oil and vinegar. Mix well again. The scent is already divine!

Leave in the marinade at room temperature for 30 minutes. After this time, there will already be some juice at the bottom. This will be the only liquid that we will go into the workpiece. No more water is needed.

We lay out the workpiece in sterilized jars.

I would like to note that when it comes to recipes like this one, when we do without sterilization and we only have spices and vinegar as preservatives, then, as I wrote above, absolutely everything should be clean. All utensils that are involved in the process.

The safety of the workpiece in this recipe is ensured by the disinfectant properties of vinegar. And, if all the conditions are met, then a closed jar will stand perfectly for at least six months in a cool place - checked! But the open one will need to be eaten within a week and stored only in the refrigerator.

So, we immersed the vegetables in jars and pour the juice that remained at the bottom. With this amount of ingredients, you should get two jars of 1 liter.

We close the jars with screw caps or roll them up. We turn it over onto the lid and, in this form, immediately put it in the refrigerator for two days, periodically turning it back to normal and letting the juice spread well over the vegetables.

Two days later, we already store in a normal position. Preferably in the refrigerator, a cold cellar is also suitable and, of course, daylight should not fall on the jars.

Be sure to try this blank, at least a couple of cans - you will like it, I'm sure!

Korean green tomatoes - the most delicious recipe

I recently tried this one and love it! You can watch the preparation in this video, and a little lower I will write the ingredients and the whole process step by step for your convenience. And I will also give my comments regarding this recipe.

Ingredients:

Green tomatoes - 1 kg
Carrot - 1 pc. (250 g)
Garlic - 8 cloves
Onion - 1 pc.
Salt - 1 tbsp.
Sugar - 2 tbsp.
Hot pepper - 0.5-1 pc. (taste)
Ground coriander - 2 tsp with a slide You can coriander seeds, but not necessarily.
Vegetable oil - 7-8 tbsp.
Vinegar 9% - 2 tbsp.
Parsley - 0.5-1 bunch

Grate carrots for Korean carrots (or just cut thinly with a knife).
Add some salt to it and mix with your hands to make it soft.
Cut the onion into half rings.
Pour a little vegetable oil into a frying pan and fry the onion in it until golden brown.
Cut the hot pepper into small pieces and send it to the onion in the pan.
Add ground coriander to them and fry for a couple more minutes together.
While the onion is frying, cut the tomatoes into thin circles.
Pass the garlic through a crusher.
Finely chop parsley and cilantro.
We begin to mix the ingredients: add tomatoes in slices to the carrots, garlic, fried onions with hot peppers and coriander, parsley and cilantro, sugar, salt.
Mix everything well together and leave to stand for 5 minutes.
Add 9% vinegar. Once again, stir well.
Cover with a plate and put under oppression for a day in the refrigerator.
Korean marinated tomatoes are ready!
We eat immediately or close for the winter with sterilization.

It turns out very tasty! This carrot and the tomatoes themselves are so crunchy and the marinade is wonderful. The author of the video offers this option for fresh consumption. I, having appreciated this recipe, the next time I do it, I will definitely roll it up for the winter.

To do this, you just need to place the workpiece in jars along with the delicious juice that stands out, sterilize for 15 minutes and roll up. If anyone does not know how to sterilize, I tell you. We take a large pan in which all your jars will fit. We put a towel or a rag on the bottom (this is necessary so that the jars do not burst from direct contact with the bottom of the pan when heated).

We put jars with all the contents on top of the towel and cover them with clean lids. We collect water in a saucepan so that it reaches the jars what is called “shoulder-deep”. And in this form we put it on fire. The water will boil and all the contents of the jars will be completely sterilized in 15 minutes (this time for 1 liter jars). If you have 3 liter jars, then you need to sterilize longer - 30 minutes.

After the sterilization time has elapsed, we take out the jars and roll them up. So our yummy will be preserved for the winter.

Georgian green tomatoes - the most delicious recipe

Spicy, hot salted tomatoes with stuffing will not leave anyone indifferent! A super snack for any feast, it always attracts the attention of guests and never goes uneaten.

Ingredients:

Tomatoes - 1 kg
Celery - 1 bunch (large)
Hot pepper - 50 g
Garlic - 50-70 g
Water - 1 l.
Salt - 2 tbsp.

I sort through the tomatoes, I take only whole and beautiful ones. It is better if they are milky green or brown. I pre-soak in salt water (1 tablespoon of salt per 1 liter of water) for 2 hours or overnight. This will help rid them of harmful substances, solanine and nitrates.

We cut the tomatoes crosswise, but not completely, so as not to fall apart. They should hold the stuffing tightly.

And the filling consists of vegetables chopped finely and mixed together - garlic, hot pepper (if you leave the seeds in it, it will be super-spicy 🌶), celery tops without a stem.

Fill the tomatoes with the stuffing through the slit. If you cut it correctly, it will hold well inside. Well done, let's move on to the preparation of the brine.

We put a saucepan of water on the fire, in which we dissolve the salt (in the proportion of 2 tablespoons per 1 liter of water) and bring to a boil. That's the whole pickle! For those who do not like vinegar, this recipe is perfect.

We took the tops of the celery for the filling, but the stalks will go into the brine. Stuffed Georgian-style tomatoes put in jars, throw celery stalks there, pour boiling brine. We additionally sterilize for 15 minutes and roll up for the winter.

Outrageously delicious!

The most delicious recipe for green tomatoes in Armenian for the winter

Recently, namely since last year, this recipe for green tomatoes has settled in my piggy bank. So I went in that until I ate the whole jar, I didn’t calm down. Spicy and the marinade is very tasty. It is a pity that I closed only one for testing, I needed more. Try it too!

Ingredients and a brief step-by-step description at the bottom of this video:

Ingredients:

Green tomatoes -1-1.2 kg
Sweet pepper - 1-2 pcs.
Garlic - 2 heads
Hot pepper - 1/2 - 1 pc.

For marinade:

Water - 1 l
Salt - 1 tbsp.
Sugar -2 tbsp. l.
Vinegar 9% - 100 ml

A brief step-by-step description of the preparation:

We take green elongated tomatoes and make several not too deep transverse cuts on each.
Grind sweet pepper, garlic and hot pepper in a blender not quite until smooth.
We stuff the tomatoes with this spicy mixture with a teaspoon, we do not regret the filling.
We put black and allspice, chopped parsley, celery or cilantro in jars.
Next, we put the tomatoes, put the remaining stuffing in jars too.
For the marinade, bring the water to a boil, add salt and sugar, cook for 1-2 minutes and finally pour in the vinegar.
Pour jars of tomatoes with hot marinade.
Sterilize in a separate pan on a towel in boiling water up to the shoulders for 15-20 minutes.
Roll up.
You can try yummy after 4 weeks.

Green tomatoes pickled for the winter as in a store

Great recipe, I found it in an old newspaper and copied it into my cookbook. Tasty!

I liked the presence of horseradish in it, which gives a special spicy flavor note and aroma. Really resembles green tomatoes that used to be sold in jars.

Ingredients per 3L jar:

Green or brown tomatoes - how much will fit in a jar.
Bay leaf - 2 pcs.
Horseradish leaf - 1 pc.
Horseradish root - 40 gr.
Umbrellas (or tops) of dill - 2 pcs.
Onion - 1/2 medium onion
Garlic - 3 cloves.
Black peppercorns - 5-6 pcs.
Vinegar 9% - 3 tbsp. l.
Salt - 1 tbsp. with a hill.
Sugar - 2 tablespoons

Wash and sort the tomatoes. In a sterilized jar, lay on the bottom a bay leaf, horseradish root, its leaf, garlic, onion, cut into half rings, dill umbrellas and a little dill greens. Lay the tomatoes on top of this.

Boil water and pour into a jar to the top, cover with a lid. Let stand in this form for 20 minutes and while the tomatoes are infused, boil a new portion of water. Drain the first water completely.

Pour the jar a second time to the top, let stand for 20 minutes. Then return the water from the jar to the pan and make a marinade based on it.

To do this, bring the jellied water to a boil, pour sugar, salt into it, stir until completely dissolved. Before seaming, put peppercorns in a jar, pour in vinegar and pour the marinade. Cork. Wrap until completely cool. Store in a dark and cool place.

Eat with pleasure after 4 weeks. Bon Appetit!

Pickled green tomatoes with garlic and carrots

This recipe involves sterilization and is prepared with vinegar. Green tomatoes are stuffed with carrots and garlic - a very successful combination!

It turns out a great spicy taste, moderately spicy. If you like it spicier, add more hot chili peppers.

Ingredients for 1 liter jar:

How many green tomatoes will go in.
Bay leaf - 1-2 pcs.
Black peppercorns - 4 pcs.
Carnation - 3 pcs.
Parsley - 3 branches.
Chili pepper - 1-2 pieces (more can be).
Garlic - 1 head (for stuffing).
Carrots - 1 pc (for the filling).

Marinade for 1 liter jar:

Water - 500 ml.
Salt - 3/4 tbsp. l.
Sugar - 1 tbsp. l with a slide.
Peppercorns - 3 pcs.
Vinegar 9% - 1 tbsp. l.

First, prepare the jars: they must be clean. At the bottom of each of them we lay out lavrushka, spices, a couple of chili peppers and parsley.

We wash the tomatoes well and make a cross-shaped incision on them, about 2/3 deep. See that it holds and does not fall apart.

Peel the garlic and cut into very thin slices. We also cut the carrots very thinly. We put slices of vegetables in the cuts as a filling.

We put the tomatoes stuffed in this way in a jar, tightly enough, to the top and so that they do not hang out there.

Prepare the marinade: bring water to a boil, dissolve salt and sugar in it, add peppercorns. When the marinade boils, pour in the vinegar.

Pour the marinade into jars almost to the top, leaving 1-2 cm to the lid. Until we roll up, just cover with sterilized lids. And we put them on sterilization.

To do this, put a cloth in a large saucepan at the bottom - it can be a thin towel or a clean rag. We put jars on top of it (this is necessary so that they do not burst) and pour ordinary water into the pan so that it is “up to the shoulders” of the jars.

In this form, boil the workpiece for 20-25 minutes.

After the specified time, we take out the banks and immediately roll them up. We turn over on the lids, wrap them warmly in a thick towel or blanket. Leave to stand "under a fur coat" until completely cooled. And when our jars are completely cool, we return them to their normal position and put them away for storage in a cool pantry.

The yummy is incredible! Not only the tomatoes themselves are marinated, but also the filling in them, and all together when you get fried potatoes in winter ... mmm ... it seems that I have never eaten anything tastier. Loved by the whole family! 😘

pickled green tomatoes

An excellent recipe for large volumes, as they used to ferment in barrels. It was something! ❗ Without vinegar. Cold salting without boiling.

Ingredients per barrel (bucket) 10 l:

Green tomatoes - 5 kg.
Dill - a bunch of twigs with umbrellas.
Celery - a bunch.
Horseradish leaves - 3-6 pcs.
Tarragon - a few branches.
Cherry leaves - 10 pcs.
Coriander seeds - 1 tbsp. l.
Garlic - 2 heads
Mustard seeds - 1 tbsp. l.
Rock salt at the rate of 3 tbsp. l per 1 liter of water.
Pepper mixture with peas - 10-15 pcs.
Bay leaf - 5-6 pieces
Water - 5 liters.

Calculation for brine: 3 tbsp. l. salt per 1 liter of water.

This method is interesting in that it is ideal for large volumes of salting, it is not at all laborious - nothing needs to be boiled or sterilized. All we need is well-washed and whole green tomatoes that need to be sorted out so that there are no damaged and clean containers.

Any capacious plastic bucket is suitable, preferably for food. These can be found in the markets and they are not expensive. You can also take an enameled bucket or a large enameled pan. And even just glass jars of a smaller volume, but then you will get several pieces.

So, at the bottom of the bucket we spread the greens - celery, several sprigs of dill, a couple of horseradish leaves, a sprig of tarragon (if not, it's okay). Next, lay out the bay leaves and cherry leaves there. We disassemble the garlic by the teeth and also lay it on the bottom. Pour a tablespoon of coriander seeds and mustard, peppercorns.

We spread the tomatoes on top - each of them needs to be pierced with a fork in the area of the stalk. I advise you to put the largest ones at the very bottom, and those that are smaller - on top. We laid out one layer of tomatoes - add more dill, horseradish leaves and celery, another head of garlic.

Tomatoes again on top, just leave a place for oppression on top. This is how all our goodness was laid in layers and it needs to be poured with brine.

We make a brine at the rate of 3 tablespoons of salt per 1 liter of water. About 5 liters of water are placed on a 10 liter bucket, densely packed with greens and tomatoes. We make a calculation for 5 liters, we get 15 tablespoons of salt.

This amount is for rock salt without additives!

Here it must be said that for any preservation it is advisable to take the simplest rock salt. Not iodized, not extra, without any anti-caking additives. It would seem a trifle, but the taste is not the same. And besides, plain rock salt is not as salty as fine extra.

If you still didn’t find a stone one, then take what you have, but the amount will have to be reduced to 1.5-2 tablespoons per liter of water, otherwise you will get too salty tomatoes.

So, we simply dissolve the salt in cold (clean, drinking, preferably filtered) water. Stir well because in cold water it will dissolve slowly. Fill our tomatoes to the top with this salt solution.

We melt them with some kind of dish or plate so that they completely go under the brine. And we put oppression on top. It could be a jar full of water for weight.

Let it ferment like this at room temperature. What is the point of fermentation in general - lactobacilli will begin to multiply on the surface of the tomatoes and in the water. This is a useful group of bacteria, when they reproduce, they emit a pleasant smell, the brine becomes cloudy, begins to bubble. Tomatoes begin to sour, but under our vigilant supervision and control.

Lactobacilli suppress completely harmful microflora and thanks to them our tomatoes will be well stored.

Fermentation takes place at room temperature. The longer the tomatoes stand and ferment, the more “sharp” their taste becomes, well, as it were, more saturated. Here you need to look at your feelings. For someone in two weeks it is enough and the taste is completely satisfied, someone needs 5-7 weeks to be “stronger”.

After 4 weeks, I'm already starting to slowly carry - try. If you decide that enough is enough and the taste of tomatoes satisfies you, then fermentation must be stopped. To do this, we place the bucket in a cool place - a cellar or pantry, remove the oppression, put gauze folded in 2-3 layers on top and sprinkle mustard powder over the gauze.

Mustard and lowering the temperature will stop the fermentation process - the brine will become transparent, and the mustard powder itself will settle to the bottom.

It is worth saying that during fermentation, you are likely to encounter mold. This is normal, do not be alarmed, she is a frequent companion of this process. It can appear on the surface of the brine during room temperature fermentation and just needs to be skimmed off and put away until the tomatoes are done.

When they reach the optimum flavor and you stop the fermentation with mustard, the mold won't bother you anymore. Mustard prevents its appearance.

But it turns out incomparable yummy, pickled tomatoes have a special taste, on which you literally sit down and want more and more. So be careful, barrel green tomatoes are addictive as a great appetizer for any table. 😊

Green tomato salad for the winter

I cannot leave my article without my favorite green tomato salad. He's so awesome, I'm sure you'll love it.

All pickled vegetables in it are delicious and in winter with potatoes - just unearthly bliss!

Ingredients for 3 cans of 1 liter:

Greenfinch tomatoes - 1.2 kg.
Bulgarian pepper - 3-4 pcs.
Onions - 2-3 pcs.
Garlic - 1 head.
Hot pepper - 1 pc.
Greens - dill, parsley, cilantro, basil.
Sugar - 5 tablespoons with a slide.
Salt - 3 tablespoons with a slide.
Vinegar 9% - 100 ml.
Water - 1.2 liters.

Remove the stalk from the tomato, cut into medium-sized slices. Onion - thin half rings. Chop the bell pepper into thin strips. Hot pepper - in half rings and who wants softer - remove the seeds. Finely chop all the greens. Garlic through a press or slices.

In a large bowl, mix everything that we cut. Thoroughly mix the ingredients. Let the vegetables stand for 5 minutes and tightly fill the prepared sterilized jars with them. In the meantime, we are doing this, immediately put water on the stove and bring to a boil.

When the salad is laid out in jars, the water will already boil. Pour salt and sugar into it, let it boil for another minute. Pour in 9% vinegar and get a delicious marinade. Pour jars with hot marinade and cover with a lid without twisting.

We put the jars for sterilization in a large saucepan, the bottom of which is lined with a cloth or a thin towel. We immediately pour warm water, it should reach “on the shoulders” of the banks. Bring it to a boil over medium heat and sterilize the salad for 15-20 minutes. Then we immediately close for the winter.

We turn over, checking for leaks, wrap and let cool completely under cover. After that, a delicious salad is put away for storage in a dark, cool place. In winter we open and enjoy! 😉

Green tomatoes in tomato paste for the winter

Try this option - green tomatoes in a tomato, this is a very tasty stewed salad for cold winter days.

Ingredients:

Green tomatoes - 1 kg.
Carrots - 3 pcs.
Onion - 2 pcs.
Bulgarian pepper - 3 pcs.
Vegetable oil - 150 ml.
Tomato paste - 3 tbsp. l.
Salt - 1 part. Art. l.
Sugar - 3.5 tbsp. l.
Garlic - 2 cloves.
Hot pepper - 1/2 - 1/4 pod.
Vinegar 9% - 1.5 tbsp. l.

This recipe does not require sterilization, because all our vegetables will be processed, i.e. stewed until done. Wash all vegetables well. We cut green tomatoes into slices, onions, carrots, Bulgarian and hot peppers into thin strips. We divide the garlic into cloves and cut them thinly.

We combine all the vegetables (except garlic and hot peppers) in a large saucepan and leave for half an hour to let the juice flow. After that, put them on a slow fire, bring to a boil and simmer for 15 minutes. Pour in vegetable oil, olive or sunflower oil, add tomato paste, hot pepper, salt, sugar and slices of garlic. Mix everything together and simmer for another 10 minutes.

At the end add vinegar. Mix again and put the resulting salad of stewed vegetables into sterilized jars, to the top. We close with ordinary or screw caps. Wrap up and let cool under the "fur coat". Then we clean in the bins. A delicious snack for the winter is ready! 😊

Snack green tomatoes in oil

This Italian recipe is not for long-term storage, we will have such tomatoes in the refrigerator. I made these tomatoes only once and only one jar per sample. I remember that I liked it (especially a hint of mint and basil), but it was not possible to taste it normally, they were simply eaten almost without my participation. So it is necessary to repeat in order to better understand the taste.

In any case, I will write down this recipe here, in my virtual piggy bank, I am sure that it will come in handy for you too.

Ingredients:

Green tomatoes.
Garlic.
Hot peppers.
Mint.
Basil dark.
Salt.
Vinegar 6% (wine or fruit).
Any vegetable oil.

Cut green tomatoes into thin circles, put in layers in a saucepan, sprinkle with salt. Cover and leave for 24 hours at room temperature. We completely drain the juice that stands out in this case.

Pour the slices with wine or fruit vinegar so that they are completely covered. Leave it like this for 6-12 hours.

Then drain the vinegar completely. And put the tomato slices in clean, sterilized jars, sprinkling with mint and basil leaves, pieces of garlic and hot pepper. The amount of all these additives is up to you, but we don’t put too much. They should just give hints of flavor, and not interrupt it.

We tightly fill the jar and pour the contents with olive oil. Can be half with sunflower.

We close and store such a workpiece in the refrigerator. I think that it will not stay there for a long time, but in general it should last 3 months without problems. Such beautiful tomatoes can be put in salads, on sandwiches, used simply as a snack. 👍

Green tomatoes in vegetable marinade

This is such an option for harvesting for the winter, in which they not only eat all the pickled tomatoes, but also drink the marinade because it is very tasty! This recipe is sterilized.

Ingredients for 2 cans of 1.5 liters:

Green tomatoes - any number
Horseradish leaves - 1 piece in each jar
Peppercorns 8-10 pcs per jar
Carrots - 1 pc.
Bulgarian pepper - 2 pcs
Dill and parsley - bunch
Garlic 6-7 cloves
Hot pepper - 1/2 -1 piece
Sugar - 150 gr
Salt - 100 gr
Water - 3 liters.
Vinegar 9% - 35 ml in each 1.5 l jar

We clean the carrots, we clean the bell pepper from the seeds, take the hot pepper to taste. If you take a whole one and do not take out the grains, you get a decent sharpness, so for the first time I recommend trying to put only half, especially if you don’t really like spicy. Garlic is also peeled.

We put these vegetables in a blender bowl and grind, but not quite into a homogeneous puree, but so that small pieces remain. Chop parsley and dill and mix with chopped vegetables. You should get such a beautiful and bright gruel.

At the bottom of each jar lay out a sheet. You can take horseradish root, it will also be excellent. And we throw in front of the peas.

We place vegetable gruel on the bottom, put tomatoes on top and so, mixed, fill the entire jar. If you have large tomatoes, then cut them in half, small ones can be left whole.

We try to evenly distribute so that the amount of vegetable filling in the jars is approximately equal.

Set the jars aside for now and we will prepare the marinade. Heat water, bring to a boil, add salt and sugar. Mix well so that the spices are completely dissolved. Let simmer for a couple more minutes.

And we fill our jars with this hot marinade. We cover them with lids and send them for sterilization. To do this, pour hot water into a large saucepan (so that the jars do not burst from the temperature difference), lay a towel or napkin on the bottom.

We put jars on top, the water in the pan should be “up to their shoulders”. Sterilize for 20 minutes.

Then we take out the jars, add vinegar to each of them. Close and turn on the lid to check the tightness. Wrap with a warm blanket or blanket until completely cool under it.

Incredible yummy is ready. Such tomatoes are not ashamed even to put on the festive table! Very pretty and delicious.

Finally, let me give you some tips on cooking green tomatoes, which will help make preservation not only tasty, but also safe.

Choose tomatoes with the least green coloration, or let them ripen a little before canning (brown ones are fine too).
Before seaming, soak the tomatoes overnight in salt water, the salt will draw out the harmful components.
So that the skin does not burst and the salting goes faster, pierce the tomato at the point where the stalk is attached with a fork or knife.
Use preblanching and triple potting on green tomatoes to make them safe.
For the conservation of green tomatoes, it is more convenient to use vinegar essence (70%) than 9% vinegar. 1 tsp 70% essence = 3 tbsp. l. 9% vinegar.
Salt for blanks, use a simple stone, not iodized, not extra and without additives.

Here are all the recipes I currently have in my Green Tomato Cookbook. I hope that they will come in handy for you too and you can easily stock unripe tomatoes for the winter so that they are appetizing and tasty, so that nothing given by nature is wasted.

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

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

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

Green tomatoes for the winter - a simple recipe

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

For each of them you will need:

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

In addition, the recipe uses:

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

Cooking process:

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

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

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

For this you will need:

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

Cooking:

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

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

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

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

Stuffed with garlic, hot pepper, horseradish, herbs

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

In addition to them, stock up:

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

To prepare one liter of marinade, you will need:

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

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

Cooking process:

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

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

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

It includes:

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

Cooking:

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

Connect the components for the filling. Mix well.

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

Stuff the tomatoes with spicy stuffing.

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

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

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

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

Korean-style billet - a delicious quick recipe

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

You will need:

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

Cooking:

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

Korean style tomato dressing is ready!

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

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

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

It includes:

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

Cooking:

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

Recipe for a delicious salad of tomato slices with sterilization

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

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

In its composition:

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

Cooking:

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

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

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

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

To implement it, you will need:

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

Cooking:

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

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

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

You need:

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

Cooking:

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

Keep cold.

Caviar from green tomatoes - winter harvesting at home without vinegar

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

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