Very tasty green tomatoes for the winter - recipes with photos are to die for. How to pickle green tomatoes for the winter: recipes with photos

First, prepare all the ingredients for the salad. Peel the garlic, pass through a press or grind in a garlic mill. Cut the pepper into small strips. Chop the greens very finely. Add bay leaf and ground pepper. Cut the tomatoes into quarters, remove the stem. If the tomatoes are large, they must be cut into 8 parts. Place all the ingredients in a saucepan and add sugar and salt. Mix everything well so that the spices are evenly distributed in the vegetable mixture. Cover the pan with a lid and leave for a couple of hours until the juice appears and the vegetables are marinated. We insist in the refrigerator.

Now let's make the salad. Important! The salad must be cooked very carefully, making sure that the tomatoes are not overcooked and porridge does not form. Otherwise they will lose all their taste. Place our pan on very low heat and stir constantly. As soon as the mixture reaches the boiling stage, immediately reduce the heat to low and continue cooking for about 5 minutes, covering the pan with a lid. A couple of minutes before removing the pan from the heat, pour in the vinegar.

Banks must be prepared in advance. Lay out the salad, roll it up and turn it upside down. We wrap and leave our salad under a fur coat until it cools completely.

Cooked green tomatoes for the winter can be stored in this way either in a cold place or in the pantry at room temperature. The most important thing is to avoid direct exposure to light and sharp changes temperature.

We continue our series of articles about delicious winter preparations. If you grow tomatoes, then most likely you will have a lot of unripe, green and all sorts of yellow tomatoes. In order not to wait for it all to turn red, you can immediately put some of it into conservation. And in this article I suggest you familiarize yourself with simple recipes green tomatoes for the winter.

The peculiarity of this collection of recipes is that here we will cook from whole tomatoes (or their large slices). We will salt and marinate them, so that in the end the jars will contain delicious, elastic tomatoes with the aroma of garlic and various spices. Based on them, you can come up with something of your own.

If you just want snack salads, and came here by accident, then here is a link to. There are hot and cold variations for every taste!

Except step by step recipes with photos, there are also useful videos where the entire cooking process is shown as clearly as possible. In the video, the recipes may differ, because each author, each culinary specialist cooks with his own nuances, which I advise you to do as well.

The recipes are to die for!

Stuffed green tomatoes for the winter (with garlic and carrots)

This is the most popular recipe. Yes, if you just salt whole tomatoes, it won’t turn out so interesting. If you cut them and put a spicy filling of garlic and carrots inside, it will turn out much more refined.

Not only tasty, but also very beautiful, a wonderful addition to the holiday table. Specifically, in this example we will cook with sterilization. Yes, you will have to be patient, but the results are worth it!

Ingredients:

• Unripe tomatoes (green, yellow, white) – 2 kg.
• Carrots – 450 g.
• Garlic – 30 g.
• Pepper (black, red) – 1-5 tbsp. spoons (to taste);
• Salt – 65 g.
• Sugar – 110 g.
• Vinegar (9 percent) – 150 ml.
• Water – 1.5 (approximately);

How to cook these tomatoes

Let's start by preparing the savory filling. To do this, simply grate the carrots and garlic on a fine grater (of course, peel them in advance). Add some pepper here too. Black, red - depending on the required degree of spiciness.

Rinse the tomatoes in advance, remove dried parts of the stalks (if they stick out anywhere). Take one tomato and make a cut on top with a knife. The cut is deep, but not all the way to the end. It is important for us that the tomato does not fall into halves.

There is no need to clean out all the insides of the tomatoes. Now open it slightly and put some filling inside. We do this with each tomato.

We place the resulting blanks in jars, which we first wash with boiling water. The more densely we pack, the less brine is required, and the greater the product yield will be.

Now let's prepare the hot marinade. Place a saucepan of water on the stove and let it boil. Add sugar, salt, and a little pepper to it. Mix well.

As the brine begins to boil, pour vinegar into it, stir and remove from heat. While it’s hot, you should quickly pour it into jars of tomatoes.

Next, the filled jars should be sterilized in a water bath. To do this, place them in a large saucepan with almost boiling water, lay a towel on the bottom. Don’t forget to cover the top with lids (rinse them with boiling water in advance).

The water should cover a little more than half the jar. Sterilize over medium heat for about 10 minutes. Next, screw on the lids, turn the jars over and place them in a dark, warm place; you can also cover them with a blanket on top. Once it has completely cooled down, you can go down to the basement.

That's all. The only hard thing left is to wait until winter to finally try this delicacy!

Marinated green tomatoes with beets, peppers and carrots

And these are simply incredibly tasty tomatoes, I think they are the most best recipe from the entire selection.

Its beauty lies not only in the use of additional vegetables: beets, bell peppers, carrots, garlic, herbs and all sorts of spices. This appetizer looks beautiful and will decorate any holiday table! When you see these tomatoes, you have an irresistible desire to try them.

There are a lot of ingredients, but everything is prepared very simply and quickly!

• Green tomatoes – 3 kg.
• Beetroot – 100 g.
• Carrots – 110 g.
• Sweet pepper – 100-150 g.
• Garlic cloves – 100 g.
• Apples – 2 pcs.
• Dill, parsley – 110 g.
• Mixture of peppers (peas) – 4 tbsp. spoons;
• Salt – 100 g.
• Sugar – 0.5 cups;
• Vegetable oil – 100 ml.
• Vinegar 9% – 0.5 cups;
• Water – 1.5 liters;
• Chili pepper, optional - a couple of pods;

Cooking without sterilization with hot brine

1. Let's start with pretty simple stage– chopping all vegetables except tomatoes. Of course, first we clean and rinse everything well.
2. Grate carrots and beets on a coarse grater. Remove the core and seeds from the pepper and finely chop it. It is not necessary to mix everything together; we will take a little bit from each pile.
3. We either squeeze the garlic with a special press or use a fine grater. Finely chop fresh herbs. In addition to dill and parsley, you can add any other herbs.
4. Depending on the size, cut the tomatoes into 4-6 slices.
5. That's it, now rinse the jars with boiling water and place them conveniently on the table. Put some carrots and beets on the bottom, then there is a layer of tomatoes, now some greens, peppers, tomatoes again and alternate until the very top. As you can see, some strict rules not here - everything is done intuitively and individually.
6. Since this recipe does not require sterilization, you need to at least boil the brine so that there is less risk of the jars swelling. To do this, pour water into a saucepan, add sugar, salt and pepper, and bring to a boil. Next, add oil and vinegar, stir and remove from the stove.
7. Fill the jars with marinade and screw on the lids, washed with boiling water. We turn the jars upside down, cover them with some kind of cloth and wait until they cool completely.

Green tomatoes for the winter with garlic and herbs (Georgian style)

This recipe is very popular, it is called Georgian, Caucasian, spicy, garlic and so on. But for me it’s not the correct name that’s important, but the end result – the taste! And he is beautiful here!

The recipe is simple, there are few ingredients, the whole appetizer looks green, since here we cook without carrots, bell peppers and other bright vegetables. Only tomatoes, garlic, herbs and hot peppers (which are also green).

Yes, as you can see, these tomatoes are stuffed, they are similar to those in the first version. We will also prepare them in two ways: for the winter and as lightly salted.

Ingredients:

• Green tomatoes - about 2 kg.
• Garlic – 1.5 heads;
• Hot pepper (pepperoni) – 7-9 pcs.
• Dill, parsley, cilantro - one bunch each;
• Celery – 1 bunch;
• Salt – a few heaped tablespoons;

2 cooking methods

1. The first method is simple, unpretentious, and you can try this snack in 10-12 days. In fact, this can be considered lightly salted, fermented, barreled, and so on and so forth.
2. Rinse the tomatoes thoroughly, then make a deep cut on top of each one, not reaching the end (to the stalk). Open each tomato slightly and rub the inside thickly with salt. We put everything in one cup - let them sit and let out the juice.
3. Now let's make the spicy green filling. Rinse garlic, pepper, herbs with water and chop finely. Add a little salt and mix well.
4. We stuff our tomatoes with this spicy and very fragrant filling. We also open it slightly and put in as much as it will fit.
5. Place the stuffed tomatoes in a jar, salad bowl or bucket. Everything should be tight, you can even put a small weight on top. The tomatoes will release juice, and this juice will act as a brine. We sort through them every 2 days so that each tomato has time to salt as much as possible. After 10 days you can already try.

And now I will give the usual winter version. We did everything, stuffed it, put everything in sterilized jars.

Now boil 1-1.5 liters of water. Add to it a tablespoon of salt, 1-2 tablespoons of sugar, about 100 milliliters of vinegar (9 percent is possible). Stir and fill our jars with boiling brine. Then you can screw the lids on, but if you want, you can simmer in boiling water for another 10 minutes in a water bath.

With garlic and bell pepper (with sterilization)

This option features large quantity sweet pepper, but for piquancy we’ll add hot pepper and, of course, garlic.

Everything is standard, but tasty as expected.

We will need:

• Unripe tomatoes – 3-5 kg.
• Dill (with an umbrella) – 1 bunch
• Capsicum – 1 pc.
• Garlic – 2 heads;
• Sweet pepper – 7 pcs.
• Black peppercorns - a few tbsp. spoon;
• Bay leaf – 5-7 pcs.
• Salt – 190 g.
• Sugar – 1.5 cups;
• Vinegar 6% – 1 glass;

Cooking process

1. Finely chop or grind the herbs, two peppers and garlic in a blender. Mix everything in one cup. If you wish, you can add something else here, the same horseradish leaves.
2. Wash the tomatoes and cut them into halves or quarters.
3. Sterilize the jars, put a little greenery on the bottom, then a tomato layer, then more greenery - alternate until the ingredients and jars run out.
4. Now let's cook the brine. To do this, boil water in a saucepan, dissolve sugar and salt in it, and add peppercorns and bay leaves for flavor.
5. Pour in vinegar, stir, carefully pour into jars. Cover with sterilized lids. To guarantee, you can simmer for another 10 minutes in a water bath (we put it in boiling water on a cloth) - then they will definitely not become cloudy or explode.

Stuffed with horseradish and garlic

And here we marinate green tomatoes with horseradish root, garlic and parsley. And the main thing is that we put all the above greens inside the tomatoes so that they are thoroughly soaked.

• Tomatoes – 2 kg.
• Horseradish roots - several pieces.
• Several heads of garlic;
• A bunch of fresh parsley;
• Sugar – a little less than 1 cup;
• Table salt – 2-3 tbsp. spoons;
• Vinegar (6-9 percent) – 1-3/4 cups (depending on the selected concentration);

How to make this blank

1. Grind the horseradish and garlic through a meat grinder, then mix them with chopped parsley.
2. On the tomatoes we make 2 cuts in the form of a cross. Open the half and add the filling. We do the same with the rest.
3. We put it tightly in jars, I advise you to take jars no larger than 2 liters. In some places you can add whole sprigs of parsley.
4. Dissolve salt and sugar in 1.5 liters of water, bring to a boil, pour in vinegar and remove from heat.
5. Pour the resulting marinade over our tomatoes. Cover with metal lids and place to sterilize in a water bath.
6. The larger the banks, the longer you have to wait. For liter bottles, 10-15 minutes will be enough.
7. Twist, turn, cover thick fabric and leave alone until completely cooled.

Spicy green tomatoes for the winter (the most delicious recipe)

Yes, tasty, yes beautiful and very, very spicy. I warn you, there is not some slight piquancy here, but a fiery spiciness!

But you can always adjust the taste by reducing the amount of pepper and other bitter, spicy ingredients.

We will cook in 1-2 liter jars.

Required Products:

• Unripe tomatoes – 2-3 kg.
• Chili pepper - several pods;
• Garlic – 4 cloves for each jar;
• Ground red pepper – 1 teaspoon per jar;
• Mixture different peppers(peas) – 1 tbsp. spoon on a jar;
• Cherry, horseradish, currant, grape leaves - 2-3 in each jar;
  Salt – 2 tbsp. spoons per liter of marinade;
• Sugar – 3.5-4 tbsp. spoons per 1 liter of marinade;
• Vinegar (70%) – 1 teaspoon per 1.5 liter jar;

Step-by-step preparation without subsequent sterilization

1. Place a couple of leaves of different greens and a few cloves of garlic on the bottom of the washed jars. Add pepper, chopped capsicum and ground hot pepper here.
2. Next, compact the tomatoes and cover with a couple more leaves on top. If the tomato is too large, you can cut it into 2 or even 3 parts. I see this as an advantage of green tomato preparations - they retain their shape and elasticity.
3. Now boil water, add sugar and salt, based on the above proportions.
4. Pour the brine over the tomatoes, after 5 minutes drain them back and boil again. We repeat this procedure 2 more times.
5. Pour a third time (the last time), add vinegar essence in a proportion of approximately 0.5 teaspoon per 1 liter jar. For 1.5 liters you can already use 1 spoon of vinegar.
6. We roll it up with special lids, put it upside down and cover with a thick towel. After a day, you can put it away in the basement, basement, or just in a closet.

Not ripe tomatoes cannot boast of their taste qualities. But if you cook canned green tomatoes for the winter, according to proven recipes, this is a tasty and aromatic winter snack. Green tomatoes are a great addition to daily meals, and savory snack on festive table.

We present to your attention 5 proven recipes for preparing green tomatoes for the winter: stuffed green tomatoes, recipe for pickled green tomatoes, winter salad from green tomatoes, green tomatoes with bell pepper, recipe for canned green tomatoes and carrots.

Stuffed green tomatoes

Preparing tomatoes for this recipe takes time, but the result will exceed all expectations.

Ingredients: green tomatoes - 1 kg, hot pepper - 2 pods (to taste), parsley, dill, celery, cilantro - 200 g, salt - 1 tbsp. l., garlic – 50 g., dried dill – 50 g.

Cooking recipe

Wash the tomatoes under running water, dry a little. Cut the tomatoes crosswise from the side where the fruit has a seal, but do not cut all the way through. The second side must remain intact so that you can put the filling.

Preparing the filling: Finely chop the greens, grate the garlic, grind the hot pepper in a blender. Mix everything well, adding salt.

Now you can stuff green tomatoes(one tomato will require approximately 1 tbsp of filling). To prevent tomatoes from falling apart, you can tie them with thread.

Place the stuffed tomatoes in tight rows in a jar. Place dried dill on top.

Press down the tomatoes with a wooden or plastic circle under pressure for 5 days. After this, the green tomatoes are ready to eat. Seal the jars with lids and place in a cool, dry place.

If you want to close it for the winter, fill the tomatoes with brine consisting of 2 tbsp. l salt and 30 ml. vinegar per 1 liter of water.

Green tomatoes pickled for the winter

If you have any green tomatoes left in your garden, be sure to prepare a delicious winter snack - pickled green tomatoes in oil.

Ingredients: green cherry tomatoes – 1.5 kg, coarse sea salt 300 g, Wine 6% or apple cider vinegar– 700 ml., Olive oil – 500 ml., Dried hot red pepper, oregano.

Cooking recipe

Wash the tomatoes, remove the stems. For this recipe, you can use any tomatoes, not just cherry ones.

Cut the tomatoes in half and add salt and mix. Leave in this state for 6 hours.

After the time has passed, drain the resulting liquid and leave the tomatoes to stand for another 2 hours.

Place the tomatoes in a saucepan and add vinegar and leave for 12 hours.

Drain off the juice again and place the tomatoes on a paper towel to dry.

Prepare glass jars: wash, sterilize. Place green tomatoes in jars, sprinkle with hot pepper and oregano. Fill the jars olive oil so that there is no air left.

Close with sterile metal lids. After a month, pickled green tomatoes are ready to eat.

Green tomato salad for the winter

A tasty preparation - green tomato salad, will diversify your diet in winter. The salad is easy to prepare and very tasty.

Ingredients: green tomatoes – 700 g., onions– 350 g., carrots – 350 g., vinegar 9% – 75 ml., vegetable oil– 75 ml., salt – 25 g., sugar – 75 g., bay leaf– 1 pc., black peppercorns – 5-7 pcs.

Cooking recipe

Wash and dry green tomatoes. Cut the tomatoes into four to six pieces, it all depends on the size.

Peel the onion and cut into thin half rings or rings. Add onions to tomatoes.

Peel and wash the carrots. Grate on a medium grater or on a grater Korean salads. Add carrots to vegetables.

Add sugar, salt, mix. Leave the vegetables for 2 hours.

Now we add the remaining ingredients according to the recipe to our standing vegetables - oil, vinegar, peppercorns, bay leaf.

Transfer everything into a saucepan and simmer the salad under the lid over low heat for 20 minutes.

Place the prepared salad in sterile jars and roll up the lids. Turn the jar upside down and cover with a blanket until it cools completely.

After a day, remove the jars with green tomato salad. permanent place storage until winter.

Green tomatoes with bell peppers

A fragrant appetizer of green tomatoes and bell peppers for the winter. The amount of bell pepper and garlic can be adjusted to your taste.

Green tomatoes – 600 g, red bell pepper – 1 pc., peppercorns – 3-4 pcs., cloves – 2 pcs., garlic – 3-4 cloves, bay leaf – 1 pc.

Marinade for 1 liter. water: salt – 3 tbsp. l., sugar - 4 tbsp. l., vinegar 9% - 50 ml.

Cooking recipe

Sterilize jars in advance. Place peppercorns, cloves, garlic, and bay leaves in the bottom of each jar. You can add dill and parsley, if desired.

Filling jars with green tomatoes small size, with sliced ​​bell pepper.

Fill the jars with boiling water to the top, cover with lids and leave for 15 minutes.

Carefully pour the water from the jars into the pan, measuring its volume for preparing the marinade.

Add sugar and salt to the water and bring to a boil. Finally add vinegar and remove from heat.

Pour the prepared marinade into jars of tomatoes and bell peppers. Roll up the lids. Turn the jars over and cover them with a blanket until they cool completely.

After a day, remove the tomatoes to a permanent storage place.

Marinated green tomatoes with carrots and garlic

Sometimes there are a lot of green tomatoes left and you don’t know what to do with them? Prepare pickled tomatoes for the winter with carrots and garlic.

Ingredients for a liter jar: green tomatoes, garlic, carrots, green celery, red hot pepper.

Marinade for 1 liter of water: sugar – 1 tsp, salt – 1 tbsp. l., vinegar 9% - 1 tbsp. l., black peppercorns – 2-3 pcs., allspice – 2 pcs., cloves – 2 pcs., bay leaf, coriander – 2-3 pcs.

Cooking recipe

Select tomatoes approximately same size. Prepare carrots and garlic. Cut the carrots into slices, garlic into slices. Cut the tomato in half, but not all the way through, and insert a circle of carrot and a slice of garlic into the middle.

Place the finished tomatoes in sterile jars, add a sprig of celery and a piece of hot pepper (1 cm long).

Prepare the marinade by mixing all ingredients except vinegar. As the marinade boils, pour in the vinegar. Pour the prepared marinade into the jars of tomatoes and cover with sterile lids.

We put the jars to sterilize for 15 minutes, take them out and immediately roll them up.

Turn the jars over and cover with a blanket until completely cool.

Video - Spicy green tomatoes stuffed with herbs and garlic

Bon appetit in winter!

If not all your tomatoes are ripe before the cold weather, then there is nothing wrong with that. Green tomatoes are prepared for the winter, and they turn out very tasty. The cooking recipes are so simple that any housewife can cope with the task.

For rolling, we use small-sized fruits of the same variety. Vegetables with signs of rotting and dents are not suitable, otherwise the product may spoil in a couple of weeks.

Homemade pickled tomatoes cannot be compared with store-bought products. After all, we will use only high-quality tomatoes and natural preservatives.

Among the many cooking methods, I chose the most common and simple options. Use any of the proposed technologies and you will get a delicious snack.

Thanks to the addition of various spices, you get an excellent snack that goes well with many dishes. And canned tomatoes will not be out of place on the holiday table.

Ingredients:

• 3 kg of green fruits;
• 200 g onions;
• 100 g garlic;
• 3 liters of water;
• 1 bunch of greens;
• 3 tbsp salt;
• 9 tbsp granulated sugar;
• 1 cup 9% table vinegar.

Preparation

If you were able to select small-sized tomatoes, then use them whole, and large tomatoes should be cut into slices. Cut the garlic and onions into small pieces.

Place the prepared vegetables one by one in sterilized jars and add fresh herbs.

To prepare the brine, stir the sugar in a saucepan with water, table vinegar and salt. Place the solution on the stove and bring to a boil. Fill jars of food with marinade.

Place the jars in a wide container, fill with water and sterilize within a quarter of an hour after boiling.

If you are afraid that the jars may explode, then add one spoon of sunflower oil to each of them.

A simple recipe for green tomatoes in a jar without sterilization

Winter preparations can be added to salads, served with meat dishes or use as a stand-alone snack. This cooking method will not cause any difficulties.

Ingredients:

• 700 g tomatoes;
• 2 cloves of garlic;
• Bay leaf;
• 3 peas each of black and allspice;
• 1 tbsp white sugar;
• 1/3 tbsp salt;
• 30 ml vinegar.

Preparation

We prepare all the specified spices and send them to a jar, which we have already sterilized over steam.

Select tomatoes of the same size and throw them into a pan of boiling water for 20 seconds. And immediately put them in jars with spices.

Let's prepare the marinade. Boil water in a saucepan and dissolve salt and sugar in it. In a jar with fruits, pour vinegar and hot brine to the very top.

We roll up the jars with a special key, turn them upside down and leave until they cool completely.

We send the snack to a cool place for storage. If you wish, after a few hours you can taste your preparation.

Tomatoes with garlic for the winter: you'll lick your fingers

If you make salted tomatoes this way once, you will roll up several jars every fall. They will appeal to all family members and guests who will ask you for this recipe.

Ingredients for 1 jar (750 ml)

• 500 g green tomatoes;
• 5 cloves of garlic;
• 1 hot pepper;
• 1 tbsp salt;
• 40 g parsley.

Preparation

First of all, we sterilize glass jars. We wash the products under cold water.

We make a deep cut in each tomato almost to the end, and season it with a ring of pepper and two slices of garlic. We also add a few parsley leaves, as shown in the photo.

Thus, we stuff all the tomatoes. Place parsley at the bottom of glass jars, tightly pack the tomatoes with the filling, and sprinkle salt on top.

Fill the contents of the container with water and close the lid.

We store the workpiece in a cool cellar, and best of all in the refrigerator, if free space allows.

Pickled green tomatoes, just like in the store

Therefore, the recipe produces sweet and sour tomatoes that taste like store-bought tomatoes. Use additional spices according to your taste preferences.

Ingredients:

• 1 liter of water;
• 2 tbsp granulated sugar;
• 2 tbsp salt;
• 1 spoon of 70% vinegar per 1 liter jar;
• Garlic;
• Horseradish leaf;
• Dill;
• Onions;
• Black peppercorns.

Preparation

Carefully sort the tomatoes and rinse under cool water. Place a horseradish leaf and 3-4 cloves of garlic on the bottom of a clean and dry jar. Place the tomatoes tightly and place a sprig of dill in the middle.

When the jar is full, add peppercorns and another horseradish leaf on top.

Dissolve sugar and salt in a saucepan with water and boil for 5-10 minutes. Pour the hot marinade into the filled jars and leave for 20 minutes.

Then drain the liquid and boil again for about 5 minutes. Fill the containers with water again and add vinegar essence.

Now all that remains is to roll up the workpiece.

Remove the jars until they cool completely. The snack should be stored in a cellar or cool pantry.

Cold pickling of tomatoes

For variety, prepare several jars using this technology. Tomatoes are crispy and tasty, so they will be an indispensable product on your table.

Ingredients:

• 1 kg of green tomatoes;
• 1 liter of water;
• 2 tbsp table salt;
• 2 dill umbrellas;
• 3 leaves of horseradish;
• 4 cloves of garlic;
• 5 currant leaves;
• Spicy and allspice according to preference.

Preparation

Remove the stems from the tomatoes and rinse thoroughly under the tap. We also prepare the greens and peel the garlic. You can not use all the spices or, on the contrary, supplement the recipe with other spices.

Place the greens in a sterilized container, then the tomatoes up to the middle of the jar. Then add pepper, garlic and herbs. Place tomatoes in the next layer, and dill, currant leaves and horseradish on top.

IN cold water Stir the salt well and fill the container with the mixture to the very top.

Seal the jar hermetically plastic cover, which must first be placed in a bowl of hot water.

We put the snack in the cellar. It will be ready for use in about a month, so be patient.

How to close green tomatoes so that they are tasty and sweet

If you prefer to make vegetable preparations that have a sweetish taste, then this cooking method will suit you. Follow the recipe and you will have a great snack.

Ingredients:

• 700 g tomatoes;
• 1.5 liters of cold and clean water;
• 30 g table salt;
• 200 g granulated sugar;
• 3 black peppercorns;
• 100 ml 9% table vinegar.

Preparation:

1. We select small fruits, preferably of the same size, and wash them with running water.

Tomatoes will be subjected to heat treatment, and to prevent them from bursting, they should be pierced in the area of ​​the stalk.

1. Place the tomatoes in sterile jars and pour boiling water over them. Leave for a quarter of an hour.
2. After the specified time has passed, pour the liquid into a saucepan, add salt, sugar and pepper. Bring the solution to a boil and remove from the stove.
3. Add vinegar to the brine and fill the jars with tomatoes.
4. We close with lids that we have previously sterilized.

If desired, add spices to the preparation that you like best.

Preparing spicy tomatoes in 3-liter jars

This recipe will appeal to lovers of snacks with a savory taste. Leave it in a cool place for the winter. The tomatoes will be completely ready in a couple of weeks. Watch the video for step-by-step preparation of green fruits:

When twisting a large number of jars, increase the volume of these ingredients proportionally. Bon appetit!

How to salt green tomatoes for winter storage in an apartment

Many products are not intended to be stored indoors, as they require cool conditions. However, there is a recipe that will prevent the jars from exploding and the tomatoes from spoiling.

Ingredients:

• 9 kg of tomatoes;
• 3 glasses of water;
• 3 cups table vinegar;
• 4 tbsp table salt;
• Peppercorns to taste;
• 7 bay leaves;
• Aspirin.

Preparation

First, we sort out the tomatoes and sterilize the jars. If you have large fruits, then divide them into small slices. Add the necessary spices to the container.

We compact the tomatoes into jars. Stir vinegar and salt in a saucepan with water. Cook the marinade after boiling for a couple of minutes. Pour the prepared brine into the workpiece and add one tablet of acetylsalicylic acid, then cover with lids.

Now we need to boil the jars for 15 minutes.

We remove the container in dark place until completely cooled.

Important! Doctors warned several years ago that aspirin should not be used in food products. Therefore, it is not recommended to add this drug to increase the shelf life of the product.

All the recipes are quite simple, despite this, the tomatoes turn out very tasty and healthy. If you have at your dacha late varieties, then they won’t all have time to fill up, so make a wonderful snack out of them.

Green tomatoes are the unripe fruits of the tomatoes we all know. They contain many vitamins and minerals that have a beneficial effect on the human body and improve immunity.

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

Housewives often face questions about how and where to use such a product. Of course, fresh green tomatoes are unsuitable for food, but canned tomatoes are simply created for them. This article contains delicious and easy-to-prepare recipes starring green tomatoes.

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

Once upon a time, while on a plane, I was amazed to see two elderly ladies opening a jar of homemade preparations and laying out food for a meal. Obviously, you haven’t flown for a long time or you just wanted your own, not a catering one?! However, I was struck not only by the very fact of preparing such an abundant “clearing”, but also by the pungent, delicious smell that emanated from the jars.

None of the passengers remained indifferent, everyone perked up. Female half I rushed to ask for the recipe. That's how it is in my arsenal for winter preparations It turned out to be this salad. But cooking the same recipe year after year is boring and uninteresting for me.

Only now, when the frosts began, and there were green tomatoes left in the garden, I again remembered how to preserve them quickly and without much hassle. Maybe for someone my advice will also become such a tasty lifesaver?!

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

Cooking time: 1 hour 0 minutes

Quantity: 1 serving

Ingredients

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

Cooking instructions

Finger-licking green tomatoes for the winter

The “Finger-licking Green Tomatoes” recipe is incredibly appetizing, and it won’t be difficult to make. The calculation of ingredients is made for 3 kilograms of unripe tomatoes.

List of ingredients:

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

Fill:

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

Preparation green tomatoes for the winter "You'll lick your fingers"

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

Delicious and simple recipe for green tomatoes for the winter

Such delicious recipe will be very useful in winter period Moreover, it is quite simple to prepare.

List of ingredients:

• Thick-skinned tomatoes.
• Water.

Preparation

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

This option is very convenient for preparing a salad: just open the jar, drain the water and take out the tomatoes. Add any vegetables, sunflower oil, salt and pepper - and the salad can be served.

Green tomatoes in jars without sterilization

There are often recipes that suggest sterilizing already closed jars, but this is not very convenient. Process empty containers to prepare this wonderful dish worry-free. Jars can be sterilized by steaming in the classic way, in the oven or in the microwave. I would like to focus on the last option, as the simplest and fastest.

1. Pour a couple of tablespoons of water into a jar and place it in the microwave at maximum power for 2 minutes.
2. If the jar is large and does not fit in the microwave, then place it on its side.
3. After 2 minutes you will take out a hot, sterilized jar.
4. Discard any remaining water, if any, and you can begin canning green tomatoes without further sterilization.

List of ingredients:

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

Preparation

1. First, peel and rinse the vegetables.
2. Cut the tomatoes into equal sized cubes. Follow the same procedure with sweet peppers.
3. Grate the remaining vegetables.
4. After this, put all the ingredients in a saucepan, add oil and boil. Water should be added only when necessary; tomatoes are usually quite juicy and do not require additional liquid.
5. After the future salad boils, add salt, add sugar and vinegar and simmer this whole mixture for some time over low heat.
6. Place the salad in jars while it is hot and roll up.

Delicious stuffed green tomatoes for the winter

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

List of ingredients:

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

Preparation stuffed green tomatoes

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

How to make pickled green tomatoes

Another delicious, almost gourmet and simple recipe These are pickled green tomatoes.

List of ingredients:

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

Cooking process pickled green tomatoes

1. First of all, take care of the parsley, you need to wash it and chop it.
2. Wash and peel the carrots, then chop into cubes or slices.
3. Peel the garlic.
4. Wash the tomatoes and cut them lengthwise. Fill this pocket with parsley, carrots and one clove of garlic. Place the stuffed tomatoes in sterilized jars, add coarsely chopped onion on top.
5. Pour in boiling water and leave alone for 20 minutes.
6. Pour the water into a separate pan, add the necessary spices and boil for another 15 minutes. While the marinade is boiling, pour regular boiling water into the jars of tomatoes.
7. Remove the marinating liquid from the heat and pour in the vinegar.
8. Drain the boiling water from the jars of tomatoes and pour in the prepared marinade. After that, roll it up. Tip: it’s better to place the jars upside down, cover and cool in this form.

Recipe for green tomato caviar for the winter

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

List of ingredients:

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

Preparation caviar from green tomatoes for the winter

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

Green tomatoes with garlic - a spicy gourmet recipe

One of the favorite salads of gourmets who are partial to spicy food can be a salad of unripe tomatoes in a tomato marinade with garlic.

List of ingredients:

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

Preparation

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

Pickled green tomatoes for the winter

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

List of ingredients:

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

How to cook pickled tomatoes for the winter

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

Green tomatoes for the winter in Korean

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

List of ingredients:

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

Preparation

1. First, wash all the ingredients.
2. You can take any greens that suit your taste. Finely chop it together with the garlic, and cut the tomatoes into several parts.
3. Chop the bell pepper into strips and chop the hot pepper into cubes. The quantity should be taken taking into account the wishes for spiciness.
4. Next, combine all the ingredients, stir thoroughly, add salt, sugar, vinegar and vegetable oil.
5. Place in clean, sterilized containers.
6. Cover the jars with simple lids and leave for 12-14 hours. After time, Korean-style tomatoes will be edible.
7. These tomatoes can be stored in a cool, dark place for several months.
8. For longer storage after completing step No. 5, seal the jars and sterilize them for 15 minutes. We recommend taking 1 liter jars. Banks larger size It takes longer to sterilize.

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

Although green tomatoes are tasty and very popular among housewives, they contain dangerous substance– solanine, which can cause serious poisoning. This is one of the reasons why you should choose medium to slightly larger than medium sized tomatoes. So the probability of choosing a tomato with high content much less solanine.

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

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

For example, if cooking tomatoes is intended for a large company, then the best option will use a barrel. Tomatoes are salted in fairly large batches this way. If you use wooden barrels, remember that the container must be disinfected before use.

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

There is another secret that will help extend the shelf life of green tomatoes: put a sprig of bird cherry in the jar, which will also add an amazing aroma to the preparations.

Canned green tomatoes are in great demand in winter. Its preparation takes a lot of time, but it’s not difficult to surprise your loved ones and friends with such snacks.