• 13.12.2017

There are a huge number of recipes on how to cook spicy green tomatoes for the winter, if they grow on your site, or just ordinary red ones have not ripened due to a cold snap.

1

Today, zealous owners cultivate different varieties of tomatoes in suburban estates and cottages, which are often similar only in meatiness and juiciness. Otherwise, you can find a lot of differences in taste, aroma, shape and color. Speaking of the latter. It has long been noticed that in people with allergies, only green tomatoes, which contain an insignificant amount of oxalic, malic and citric acids, do not even cause any reactions..

And although they look like unripe, you can eat them not only without fear, but also with pleasure, especially such varieties as Swamp  and Jade gem  also popular Emerald apple. But if fresh green tomatoes cause concern, then nothing prevents you from harvesting them for future use, pickled or pickled, they will be much more appetizing, especially on the festive table. Let's look at recipes for making hot tomatoes.

2

For starters, we offer recipes for the tastiest billet, which is perfect as an appetizer for meat dishes - spicy stuffed tomatoes, their preservation for the winter will not be difficult. First of all, I wash the tomatoes, simultaneously removing the stalks. We choose the strongest and largest fruits, without defects. For the first option, you will need 0.2 kilograms of bitter capsicum and garlic for 1 bucket of tomatoes, as well as a quarter kilo of celery leaves.

We scroll all the ingredients listed, except for tomatoes and vinegar in a meat grinder, you can use a blender, but there is a chance that there will be an excess of juice. Then we take the tomatoes, cut a small round area in the place where the stem was, and with the help of a tablespoon or teaspoon (depending on the size of the fruit) we clean the core. It can be chopped and mixed with previously prepared hot stuffing or just put in a fresh salad. Then the mixture is carefully placed in partially empty tomatoes, and at the end of this procedure, the stuffed fruits are placed in sterilized 3-liter containers.

Now let's take a pickle. It will require 250 grams of salt, vinegar and sugar, based on 5 liters of water. To begin with, we heat the water on the stove in a large pan and pour the indicated amount of salt and sugar into it. Then bring to a boil and immediately turn off, after which we add vinegar to the container. And finally, canning itself. Pour the brine into cylinders, where spicy stuffed tomatoes are already lying, to which it is allowed to add carrots chopped into thin circles and almost any greens. We close the jars with boiled lids and put them in the pantry, or you can simply dress it with polyethylene, but it will be necessary in a cold cellar.

In another embodiment, stuffed tomatoes are prepared with garlic filling. For the most part, if you recall common recipes, hot tomatoes for the winter are prepared by peeling the pulp, but not in this case. We just need to make a few deep cuts, where the chopped garlic will be laid. If the fruits are large, we cut them in half and on the outside, pierce each slice with a knife in several places, where we push the garlic.

We do the brine as follows: for 1 liter of water poured into a saucepan and close to boiling, put 1 cup of sugar and 1 tablespoon of salt, and after boiling, turn off and add half a glass of 9 percent vinegar (1 tablespoon of essence to 6 tablespoons of water). Canning does not take you much time. We pour the brine into sterilized containers, where the stuffed tomatoes are placed, and blanch in a pan with boiling water for up to 15 minutes. We close the container with sterile lids and get tasty canned sharp tomatoes among the stocks for the winter.

To get healthy food, table vinegar can be replaced with natural apple cider vinegar in the same amount, and for the best taste properties of green tomatoes, hold them in salt water first for about 2 hours.

3

It is difficult to find big lovers of hot seasonings, salads and snacks than the people of Korea. Therefore, in the cookbooks devoted to dishes of this country, there are always recipes that describe how to make sure that you can get spicy snacks on the festive table. Of course, you are unlikely to find stuffed tomatoes among the Korean culinary recipes, but the usual pickled “with a twinkle” - quite. So, make sure in advance that the ingredients include garlic and pepper (red and black ground, hot, as well as Bulgarian).

For the first option, you will need, based on 2 liters of product, a couple of kilograms of tomatoes, from 3 to 5 pieces of bell pepper and the same amount of onion, 15 medium cloves of garlic, 2 hot peppers, greens. For brine you will need 0.8 liters of water, 2-4 tablespoons of salt and sugar (to taste), 30 milliliters of vegetable oil and the same amount of vinegar. Tomatoes can be harvested in half - red and green. We make a marinade, bringing the water to a boil and pouring sugar and salt into it (until dissolved), pour the oil, and after turning it off, vinegar.

We sterilize the cans 1 or 2 liters above the steam, or in the microwave. The lids are previously lowered into a pot of boiling water. First, put the greens and garlic in the container into the bottom, then the tomatoes, after piercing them in several places with a toothpick so that the skin does not break. We cut bell pepper into 4 lobes, onion can be chopped into rings, all this together with hot pepper is also loaded into jars between layers of tomatoes. Fill with brine, which at this point should just boil. Then we put the jars in a double boiler or in a pan with a small level of boiling water and blanch for 10 minutes, then close the lids and turn over to cool. Store in a cool place.

The second option, which Korean recipes offer us, is faster, but differs in that it is advisable to store tomatoes pickled in this way in the refrigerator. So, per kilogram of tomatoes we will prepare the following ingredients: a pair of medium sized bell peppers, a head of garlic, 1 carrot, 50 milliliters of vegetable oil and vinegar, 50 grams of sugar and 1 tablespoon of salt. Ground pepper, red and black, take to taste.

We turn to how you can cook quickly and simply enough sharp tomatoes for the winter. I wash my fruits under running water, peel the stalks and cut in half. We divide the garlic into cloves, from which we remove the husk, from the bell pepper we take out the core with seeds, separating at the same time the stem. Next, we twist the pepper and garlic in a meat grinder, and grind the carrots on a grater, chop the greens with a knife. In a large jar we put layer by layer greens, garlic mass, halves of tomatoes and seasoning. We boil a liter of water, put salt, sugar and oil there, dissolve the first two components, turn off and add vinegar, without which preservation is impossible. Pour the tomatoes with marinade and close, after which we turn the container to cool, getting hot tomatoes for the winter.

4

To begin with, let us mentally move to the Caucasus, having prepared and then tasted Georgian canned tomatoes for the winter. Recipes like this are rare. You will need 1 kilogram of tomatoes: 50 grams of garlic, 100 - dill, 150 - parsley and 200 celery, 1 pod of hot pepper, as well as one bay leaf for each closed jar. For brine for the same amount of tomatoes: 3 cups of water and a tablespoon of salt. We select tomatoes, small, dense, without defects, pre-wash the fruits and wait for the water to drain.

We put a pan on the stove with the amount of water indicated above, light a small fire. Having almost brought to a boil, we throw parsley and celery into the future brine, and then boil the greens for 5 minutes, remove and add salt to the water. While the broth is being prepared, we cut the garlic into slices, and chop the pepper into rings, peeling the seeds at the same time, after which we divide each ring into 2 parts. In the sterilized containers we place layers of tomatoes, between which we lay layers of greenery, pieces of garlic and pepper. Fill with hot brine and close. After half a month, the pickled tomatoes will be ready.

But to spice up tomatoes, not only options with marinades are suitable. Our next recipe relates to. Preservation of green hot tomatoes for the winter we begin, as always, with the preparation of products. The amount of garlic and hot pepper is difficult to calculate for this recipe, so we store more, the rest can be used for other spins. Celery will need somewhere a couple of bunches per kilogram of tomatoes. For brine - a liter of water and 70 grams of coarse-grained salt.

I wash everything, clean the fruits from the stalks, garlic - from the husk. Next, cut the tomatoes into 2/3 of the diameter, cut the pepper into rings, and the large cloves of garlic into plates. In each tomato we put a rolled-up sprig of celery, a pair of plates or small cloves of garlic and 1-2 peppers of hot pepper to taste (you can drag the fruit with strings). That is, it is almost stuffed with tomatoes. We prepare the brine by boiling water, 1.5 liters for each three-liter cylinder, and pouring salt in boiling water. After its dissolution, we begin conservation.

We put celery cans on the bottom, then a layer of tomatoes, again greens, and so on to the top, ending with celery. Fill the brine and cover with oppression (a small load). We wait until the preform ferments, and the liquid becomes transparent, drain it, boil it, fill it again in a container and close it with lids.

Spicy green tomatoes for the winter  can be prepared whole or in the form of adjika, caviar, salad, etc. Consider all the ways and choose the one that will later become your "crown."

Green tomato recipe for a sharp winter

Parsley root - 295 g
   - Lavrushka - 5 pieces
   - a glass of sugar
   - sweet pepper - ½ kg
   - carrot, onion - per kilogram
   - green tomatoes - 4 kg
   - clove buds - 10 pieces
   - sunflower oil - 320 g
   - laurel leaf - 5 pieces
   - black pepper peas - 20 pieces

Cooking:

Wash and peel all vegetables. Chop the tomatoes in slices, chilli peppers with straws, and onions with rings. Rub the parsley root and carrots, sprinkle the vegetables with salt, cover with a lid, hold for 10 hours with the lid closed. Drain the brine, pour sugar into the mixture, throw spices, pour sunflower oil. Put out the game with the lid closed for about an hour. Pack in steamed jars, put on sterilization.

Spicy green tomatoes stuffed for the winter

Tomatoes
   - red ground paprika
   - onion
   - garlic

To fill:

Sheet of pure water
   - salt - 20 g

Features of the preparation:

Wash vegetables thoroughly. Peel the garlic with onions, cut off the top, take out all the flesh with a teaspoon. Mix it with garlic, onion and sweet pepper, pepper, stir. Stuff the tomatoes with this mixture, cover with the chopped top, put in boiled containers. Sterilize the cans and, after corking, transfer to storage.

Spicy green tomato salad for the winter

Hot pepper pod
- zucchini - 1 kg
   - sugar - 145 g
   - brown or green tomatoes - one and a half kilograms
   - garlic - 295 g
   - fruit vinegar - 100 ml
   - salt - 45 g
   - onion - half a kilogram

Cooking:

Wash zucchini with tomatoes, chop in circles. Peel the garlic and onion, chop into thin slices and rings, respectively. Put the slices in a pan, pour salt, sugar, pour in sunflower oil, acetic acid, add hot chopped pepper. Stir, let stand until juice stands out. Bring the salad to a boil, continue cooking for another 10 minutes. Pour over the processed jars while still hot, and after rolling, expand and cool.

Green tomatoes with hot pepper for the winter

Dried mint, coriander seeds - a teaspoon
   - a kilogram of medium tomatoes
   - garlic cloves - 7 pcs.
   - walnuts - ¾ cup
   - half hot pepper pod
   - tarragon and dried basil
   - table vinegar - the fourth part of a glass

Stages of cooking:

Wash the green tomatoes, pour boiling water, let stand for about 20 minutes. Cut each fruit into 4 slices. Hot pepper, garlic wedges and walnuts, chop, grind until smooth in a mortar. Collect the juice that stood out in a glass. Pour coriander seeds, basil, mint into the squeezed mass, pour acetic acid, stir well. Put the cut tomatoes in a worked-out container, pour each row with a spicy mass, condense. Pour the squeezed juice, cover and transfer to a cold room. As soon as the fruits turn yellow, you can eat a snack and enjoy!

Spicy appetizer of green tomato for the winter

Sweet pepper, onion - 2 pieces each
   - cabbage, tomatoes - 1 kg each
   - sugar - 95 g
   - salt - 36 g
   - acetic acid - 245 ml
   - allspice and black pepper - 6 peas each

Stages of cooking:

Wash tomatoes, chop into slices, cut the stem. Chop the cabbage with a thin straw, chop the onion. Remove seeds from peppercorns, chop with straws. Mix the slices, add salt. Transfer the mixture to an enameled saucepan, set the oppression on top, let stand for 12 hours. Discard the separated juice, season, pour sugar, pour acetic acid. Boil, cook for 10 minutes. Arrange the salad in clean jars, sterilize in boiling water.

Spicy green tomatoes for the winter with a photo.

You will need:

Apples - 200 g
   - onion - 295 g
   - one and a half kilograms of tomatoes
   - prune - 100 g
   - a glass of honey
- salt - a small spoon
   - half a glass of vinegar
   - mustard seeds, allspice and ground pepper - a small spoon

Stages of cooking:

Wash apples with vegetables. Peel the husk from the onion, cut the peel and the core from the apples. Fold the slices into a basin or pan, salt, leave for a day to insist. Soak prunes in cool water. In the morning, drain the juice, chop the prunes in slices, add to the vegetables. Combine with honey, acetic acid, lower the spices in a gauze bag. Place the container on the stove, stir until the mass begins to thicken. Wrap the boiled jars with a damp towel, pour the boiling seasoning, clog.

Ingredients:

Carrot - ½ kg
   - onion - 320 g
   - chopped chili, parsley - 100 g each
   - tomatoes - 2 kg
   - sunflower oil - 45 g
   - acetic acid - 95 g
   - garlic head - 2 pieces
   - spices
   - coarse salt with sugar - to taste

How to cook:

Grind tomatoes with a blender. Peeled peeled onions and carrots through a meat grinder. Heat the oil in a pan. Fry the onion, toss the carrots, stew with the lid closed for another 15 minutes. Add the tomatoes, salt, pour granulated sugar, greenfinch, cover, then another 10 minutes. Turn off the stove, pour the vinegar. Combine with spices and garlic. Add the stewed vegetables, cork.

The necessary components:

Garlic head
   - carrot - 4 pieces
   - not very large tomatoes - 6 kg
   - black peppercorns (for toppings)
   - sheets of cherries, currants, horseradish leaves, dill sprigs
   - laurel leaf
   - water for pouring

For the marinade:

Salt - 95 g
   - peppercorns (for marinade)
   - sugar - 395 g
   - vinegar essence - 3 teaspoons

How to cook:

Put spices in clean three-liter jars. Wash the vegetables, chop the garlic. Chop the carrots with slices, garlic with slices. In tomatoes, make 5 cuts: two on the sides, two in the middle and one at the bottom. Insert garlic cloves on top, black peas in the middle, and carrot “tongues” on the bottom. Put the "funny" tomatoes in a container, pour boiling water on top, leave for twenty minutes to insist. Drain, salt, add sugar, boil. Pour the marinade into the container, add a small spoon of essence to each jar, and cork.

Spicy pickled green tomatoes for the winter.

Prepare the following components:

Sugar - 2 tablespoons
- salt - two tablespoons
   - green tomatoes - one and a half kilograms
   - acetic acid - 195 ml
   - bell pepper pod - 2 pcs.
   - greenfinch
   - bitter pepper

How to cook:

Cut the tomatoes into four parts, peel the pods of two kinds of pepper. Crush the fruits in half rings. Put the vegetables in a pan, sprinkle with granulated sugar, add salt, add chopped herbs, chopped hot pepper. Enter vinegar, stir, let stand for 24 hours at room temperature. Arrange the appetizer in sterile jars, cover with plastic lids. Put in the refrigerator for storage.

Preservation of green tomatoes for the winter recipes spicy.

Ingredients:

Unripe tomatoes - 3 kg
   - aspirin
   - hot peppercorn
   - carrots, onions, sweet peppers - per kilogram

Salt - 95 g
   - acetic acid - 95 g
   - granulated sugar - 300 g

Cooking:

Wash vegetables thoroughly. Peppers free from the middle. Chop the tomatoes into large slices, rub the carrot, chop the onion into half rings. Grind the bitter pepper. Put the slices in an enameled dish, pour salt, sugar, combine with butter and vinegar. The mass should be infused for at least 8 hours. After extracting the juice, rearrange the mass on the fire, continue cooking for half an hour. Salad must be put in steamed jars, drop a tablet of aspirin, cork.

Prepare:

Salt - 95 g
   - sunflower oil - 295 g
   - vinegar acid - 200 ml
   - carrot, onion "turnip" - 1.5 kg each
   - unripe tomatoes - 3 kg

Stages of cooking:

In an enameled bowl, put the vegetables chopped as follows: tomatoes - slices, onions - large rings, rub carrots. Stir, add salt, let stand 12 hours. Boil the marinade from vinegar, oil and sugar, boil it for about 3 minutes. Pour marinade filling, which has not yet been able to cool, pour vegetables, boil, cook for about 25 minutes. After packing the salad, roll it up.

Spicy green tomatoes for the winter without sterilization.

Chop 1 kg of unripe tomatoes. Wash a bunch of parsley with dill, chop. Chili cut into small pieces, cleaning it from the seeds. Pass the garlic through the press. Mix all the ingredients with chopped tomato slices, salt, sprinkle a tablespoon of sugar, add 3 tablespoons of acetic acid.

Tomatoes "Cobra".

Required Products:

Garlic head - 3 pieces
   - peeled unripe tomatoes - 2.6 kg
   - a bunch of parsley
   - sugar with salt - three tablespoons each
   - vinegar - 145 ml
   - pods of red hot pepper

Cooking:

Twist the garlic using a press. Mix with tomato slices, add vinegar, granulated sugar, salt. Prepack vegetables. Leave the blank for insisting in the room. This will take you about 2 hours. The appetizer needs to be put on the shelf of the refrigerator. After a week, you can eat a snack.

Spicy snacks are popular not only among the eastern peoples, but also ours. Of course, it’s not customary to add too many spices and hot peppers, but we like the piquant taste. That is why we have prepared our selection.

I don’t want to eat green tomatoes in this form, and it’s a pity to throw them away, and this has been the experience of housewives in our country for centuries. Not wanting to “translate the good,” they began to come up with a variety of ways to prepare such tomatoes, and came up with, it is worth noting, a lot of such ways. Spicy, sweet, spicy, pickled, salted, stuffed, with assorted vegetables, in the form of recipes for canning green tomatoes today there are many, and at least once having tried one of them, every housewife is convinced of how wonderful dishes can be prepared even, it seemed from unsuitable vegetables for this. So, let's look at the most original, best of these recipes.

  Green pickled tomatoes “Garlic bouquet”

Ingredients:

• 5 kg of unripe tomato;
• garlic;
• dill and its grains;
• 6 bay leaves;
• 500 gr. vinegar
• 1 faceted glass of salt
    6 tbsp. tablespoons of sugar.

1. In the middle of a tomato, make a hole with a knife - such that it fits half a clove of garlic. Do this with all the tomatoes.
2. Preparation of the marinade: pour 6 liters of water with vinegar into the pan, toss the lavrusha there, add salt, sugar, seeds from the dill umbrellas and boil.
3. In the jars we put the dill, stuffed with garlic tomatoes. Pour with hot marinade and roll up.
4. Put the cans, turning them upside down and wrapping a blanket for self-sterilization until completely cooled. Take to a place where the temperature does not exceed 18 degrees (it is better to store in the cellar).

  Pickled green tomatoes with garlic, sliced

If you like to harvest for the winter, try a delicious recipe for green tomato slices. They absorb all spices better than whole fruits, and at the same time, such preparations are more convenient to use (no need to cut, etc.).

Ingredients:

• 100 gr. water;
• 1 kg (unripe) tomato;
• 125 gr. vinegar
• 1 tsp salt;
• 1 tsp dill inflorescence;
• half the head of garlic;
• 5 pieces. black pepper (peas);
• 1 bay leaf;
• mustard (seeds) one pinch.

1. Sterilize the jars in a steam bath or in the oven - 15 minutes at a temperature of 150 ° -180 ° C. Pour boiling water over the lids. You can sterilize banks with more modern methods, read about them.
2. Pour water, vinegar into the container, add salt and boil. Put dill, garlic, pepper, bay leaf and mustard on the bottom of each jar.
3. Fill to the top with tomatoes, cut into slices, and pour the marinade.
4. Cover and sterilize a 1 liter jar for 10 to 12 minutes. Pull them out of the water and clog.
5. After cooling, remove to a dark, cold place. If you want the tomatoes to be sharp, put a slice of capsicum on the bottom of the jar.

  Green Georgian tomatoes

Preserving green tomatoes for the winter is not only a great opportunity to diversify the winter menu, but also one of the ways to organize waste-free production. Indeed, very often, due to fogs and nighttime temperature drops, not all tomatoes in the open field have time to ripen by the end of the season.
  The recipe is designed for 5 kg of tomatoes. They must first be incised and soaked in hot water for half an hour.

Ingredients

• prepared green tomatoes;
• herbs to taste (parsley, cilantro, celery, dill);
• garlic;
• bell pepper;
• hot pepper;
• sugar;
• vinegar;
• salt;
• water.

Recipe for making green tomatoes:

1. Take a bunch of each type of specified greens, a couple of medium bell peppers, one hot pepper, a head of garlic and chop everything in a blender.
2. We stuff notched tomatoes with this mixture, ram them into jars.
3. Pour marinade: 2 tbsp. l salt, 1 tsp sugar and vinegar, diluted in 1 liter of water. Sterilize filled cans for about half an hour. After that roll up, let cool and clean in the coolest place.

Every year we are faced with the fact that from the harvest of tomatoes there are green unripe fruits that need to be used. It would seem that what can be done in this case? But thrifty savvy housewives will find everything. In this article we have collected for you the best and most original recipes for canning green tomatoes.

  Garlic Stuffed Green Tomatoes

Ingredients (for 3 cans of 3l each):

• 1 liter of water
• 1 cup of sugar,
• ½ cup vinegar 9%
• 1 tbsp salt with a slide,
• dill,
• parsley,
• horseradish,
• 2 kg green tomatoes
• garlic.

How to cook garlic-stuffed tomatoes:

1. In several places on the tomatoes make cuts with a knife, insert the garlic cut into thin cuts into the cuts.
2. Also, tomatoes can be cut in half or quarters, if they are large.
3. Arrange the tomatoes stuffed with garlic in jars, pour hot brine (combine all the ingredients for the brine and bring to a boil) and sterilize in a container of water for 10-15 from the moment it boils, then seal with sterile lids, turn upside down and leave to cool. .

It is believed that the largest green tomatoes should be selected for canning, and for best results, they should be soaked before canning for 6 hours in brine, changing every 2 hours.

Original Post Enigmatica

Thanks for the detailed recipes !!

Stuffed Green Tomatoes from Vali MVB

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

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

Twist the vegetables for the filling in a meat grinder. Cut the tomatoes halfway, stuff with the vegetable mixture and close. Gently fold into jars. Pour the tomatoes twice in hot water for 10 minutes. Third time

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

Stuffed tomatoes

Ingredients for Pickled Green Tomatoes

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

The method of preparation of pickled green tomatoes

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

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

Mix greens, garlic and pepper with carrots.
   Cut the tomato in half, not along and across, but not to the end.
   We fill the tomatoes with a vegetable mixture and put them in a pan (enameled) and pour cold brine to the top.
   Cover with a lid, but so that it can be put on top of oppression.

If the tomatoes are small, they can be stacked in several rows in a circle around the pot.

Salt for 3-4 days.
   Then cut, pour oil and sprinkle with green onions.

Georgian green tomatoes

Ingredients for the recipe
   tomatoes - one kilogram

Parsley - 150 grams
   dill greens - 100 grams
   garlic - 50 grams
   water - 3 glasses
   bay leaf - one each. to the can
   low-burning red pepper - one piece.
   salt - one tablespoon

1. Hard not very large tomatoes are punctured in cold water, let the water drain.

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

3. Pour water into the pan, pour it to a boil, put the bunches of celery and parsley, boil for 3-5 minutes, after which

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

4. In clean, scalded jars, we lay the tomatoes in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as pieces of garlic and pepper. Top up, filled with cans, pour a warm pickle, cork and put in a cool, dry place.

5. Tomatoes will be ready in about 2 weeks.

Pickled tomatoes

OPTION 1

Take green large tomatoes
   sprigs of celery
   garlic

Red pepper

Cooking brine -

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

Tomatoes cut along, not until the end.

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

Pepper - rings.

Celery - twigs.

Put a few pieces in each tomato

Garlic, 2-3 pcs. pepper (adjustable sharpness to taste).

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

At the bottom of the pots, barrels or jars, we lay out sprigs of celery, then tomatoes, again celery, etc. Celery should be on top.

Fill with brine and put under oppression.

3 liter jar - about 1.5 liters of brine.

Tomatoes should wander when they stop bubbling and the brine becomes transparent, so it's done.

You can use it.

For long-term storage:

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

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

OPTION 2

Cut green tomatoes into half, in each section we lay a plate of garlic and red hot pepper.
   We put it in a container, shifting with greens (parsley, dill, fennel, grape leaves, currants and cherries), add bay leaf and allspice, pour brine and leave to let it salt.
   Brine: per 1 liter of water - 1 tbsp. spoon with a slide of salt.

OPTION 3

Ingredients:

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

Cooking:

1. Wash tomatoes, peppers and herbs well.
   2. Peel the garlic and onions.
   3. Pour 2 liters of water into the pan, measure the salt and sah. sand, put bay leaf and allspice, bring to a boil. The brine is ready.
   4. Make cross-shaped incisions on the stalk tomatoes.
5. At bunches of greens cut thick stems and set aside, finely chop the greens.
   6. Pass the cloves of garlic through the garlic squeezer, mix with herbs.
   7. Cut one hot pepper in half, peel the seeds and chop finely, add to the herbs and garlic. The result was an excellent filling for tomatoes. We stuff tomatoes with it.
   8. Now we place the tomatoes in a 3 - liter jar tightly, sprinkle them with sprigs of greens (those thick stalks that were cut off!), Put onions and garlic cloves, hot pepper.
   9. Pour the contents of the jar with brine, tie the jar with gauze and let it stand for 2 to 3 days at room temperature, then send it to the refrigerator.

OPTION 4

Spicy and fragrant

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

For brine:
   2 liters of water
   100 g of coarse salt. Boil, cool.

Snack Recipe:

Three carrots on a coarse grater.

Finely chop the parsley and dill.

Finely chop the garlic.

Chop red pepper too.

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

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

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

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

If the filling remains, lay out between the tomatoes.

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

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

Salted green tomatoes

Ingredients for the recipe
   green tomatoes - one kilogram
   celery greens - 200 grams
   parsley - 150 grams
   dill greens - 100 grams
   garlic - 50 grams
   water - 3 glasses
   chilli peppers - one piece.
   salt - one tablespoon

Recipe Preparation Method

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

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

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

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

5. To the top, fill the cans with a pouring warm brine, cork and put in a cool, dry room.

6. Tomatoes will be ready in about 2 weeks.

Tomatoes stuffed with carrots and garlic

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

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

After a while we pour the first water and fill it with the second boiling water ... Before the second pouring, add 1 tbsp to the jar. l salt, 7 tbsp. l sugar and 7 tbsp. l 9% vinegar ... That's all ...
   Tomatoes turn out sweet ... Those who want not very sweet tomatoes, the proportions of salt and sugar can be reviewed. This is an amateur ...

Green tomatoes "lick your fingers"

3 kg. tomato
   200 gr. greens: parsley, dill, cherry leaves
   (or currants)
   100 gr. onions (I'm in every jar
   cut onions on the floor)
   1 head garlic
   Fill:
   3 liters of water
   9 tbsp. tablespoons of sugar
   2 tbsp. tablespoons of salt
   2-3 pieces of bay leaf
   5 peas of allspice
   1 cup 9% vinegar
   Vegetable oil (taken from the calculation
   1 tbsp. spoon per liter jar)

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

1.5 liters of water
   1 tbsp. spoon of sugar
   1 tbsp. a spoon of salt
   1 tablespoon of vinegar
   1 tbsp. spoon of vegetable oil
   First put the greens, garlic, vegetable oil in the jar. Then tomatoes, and onion on top. Add vinegar to the finished fill and pour the tomatoes in the hot marinade. Sterilize for 15 minutes.

Green Tomatoes Stuffed with Garlic

Pouring (on three liter cans):
   1 liter of water
   1 cup granulated sugar
   1 tbsp. a spoonful of salt
   0.5 cups 9% vinegar
   Horseradish, dill, parsley
   Make cuts on the tomato in several places. Stick finely chopped garlic in these cuts. I cut all the tomatoes in half, and large into four parts. Put green tomatoes in jars, pour hot brine. Sterilize 10-15 minutes from the moment of boiling water. Turn the sealed cans upside down, cover with a thick cloth (preferably a blanket) and leave to cool.
My husband is thrilled with Green Tomatoes Stuffed with Garlic. By taste, among the canned tomatoes, men gave them the first place.

Another option:

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

Green drunk tomatoes

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

Green Tasty Tomatoes

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

Green tomatoes with miracle gelatin

Fill:
   For 1 liter of water
   3 tbsp. tablespoons of salt
   3 tbsp. tablespoons of sugar
   7-8 pcs. bay leaf
   20 allspice peas
   10 pieces of clove
   Cinnamon
   10 gr. gelatin
   0.5 cups 6% vinegar
   Pre-soak gelatin in warm water for 40 minutes. Make a fill, boil, add gelatin and vinegar to it, boil the fill again. Pour the tomatoes with the fill and sterilize for 5-10 minutes.
   I have never tried green tomatoes with gelatin, but I heard good responses. Therefore, I closed two servings: from green and brown tomatoes.
   P.S. No wonder these tomatoes were called “Miracle”. It turned out very tasty and my girlfriends are delighted with them.

Green Tomatoes with Cabbage

Fill:
   2.5 liters of water
   100 gr. salt
   200 gr. Sahara
   125 gr. 9% vinegar
   Spice:
   Dill
   Parsley
   Bell pepper
Coarsely chop green tomatoes and cabbage and put them in a jar of spices. Pour boiling water for the first time, let stand for 20 minutes, the second time with ready-made filling. Add 1 tablet of aspirin per liter jar and roll up.
   This is a recipe for my employee, it turns out very tasty tomatoes.

According to this recipe, I closed two types of tomatoes: filled and in tomato juice. I added salt, sugar and some cinnamon to the cooked tomato. Boiled for 5 minutes. Tomatoes laid in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked the green tomatoes in tomato and cabbage more (I generally like tomato cream).

Green tomatoes with apples in pink pickle

Fill:
   1.5 liters of water
   1 tbsp. a spoon of salt
   5 tbsp. tablespoons of sugar
   70 gr. 6% vinegar
   Allspice peas
   Parsley
   The apples
   Beet
   Put tomatoes, a few apple slices and 2 small slices of peeled beets in a jar. The saturated color of the brine and taste depend on the amount of beets. Do not put more than 2 slices of beets, otherwise the pickle will taste astringent. Pour boiling water for 20 minutes. Then pour water from this water, boil it. Pour the tomatoes with a hot pickle and roll up the lid. I did a little differently: so that the beets did not lose their color, I added it to the pot, boiled for 5 minutes with vinegar, and then poured into jars. A friend at work treated me to such delicious tomatoes.
   The same tomatoes can be made without beets, they are also very tasty.

Salted green tomatoes in barrels (tomato salting)

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

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

Center and top and sprinkle with sugar. When laying tomatoes, shake the dishes lightly and, after filling, pour in the prepared brine. The ripe and larger the fruits, the stronger the brine becomes. Close the filled dishes with tomatoes with a tight lid or put a wooden circle with oppression on top. Store in a cool place. After 40-50 days, the salted tomatoes will be ready to eat.

Green tomatoes with sugar in tomato (sweet tomatoes)

10 kg tomato
   200 gr. blackcurrant leaves
   10 gr. allspice
   5 gr. cinnamon
   4 kg ripe tomatoes for tomato (or tomato paste)
   3 kg Sahara
   Salt to taste (at least 3 tablespoons)
   I bring an unusual way of salting tomatoes: instead of salt, you need to take sugar. Take green (or brown), tomatoes, sort and put in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top of them and sprinkle with sugar. Thus, do the styling before reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and fill with tomato paste (from ripe tomatoes) with sugar. Put oppression on top. For this method of salting, green tomatoes can be blanched in boiling water for one to two minutes. According to this recipe, you can make canned tomatoes in jars.

Green Tomatoes (Fresh)

Choose thick-skinned tomatoes. Slice a little larger than a salad. Fold in 0.5 and 0.7 liter cans. Pour in cold water and sterilize for 10-15 minutes. Roll up.
   It is good to use such tomatoes in the winter for making salad. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, greens to them - a salad of fresh tomatoes is ready.

Green Tomatoes with Grapes

Fill:
   1.5 liters of water
   3 tbsp. tablespoons of salt
   4 tbsp. tablespoons of sugar
   1 teaspoon of vinegar essence
   Onion
   Cloves, black allspice peas
   Wash the tomatoes and put them in a jar, shifting them with onions and spices. Put a bunch of grapes on top. Pour in brine, add vinegar essence. Sterilize the jar (3 liter) for 15 minutes.

Green tomato salad

3 kg green tomatoes
   1 kg of bell pepper
   1 kg of carrots
   1 kg onion
   Hot pepper to taste
   Brine:
   350 gr sunflower oil
   100 gr. salt
   300 gr Sahara
   100 ml 9% vinegar
Cut vegetables, put in a non-oxidizing dish, mix with salt, sugar, vinegar and butter. Let stand for several hours (6-8) until they let the juice go. Then boil for 30 minutes. Arrange the salad in jars, add 1 tablet of aspirin per liter jar and roll. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.

Green Tomato Caviar

3 kg green tomatoes
   1 kg. carrots
   1 kg. onions
   5-6 pcs. bell pepper
   Hot peppers can be added to taste.
   Fill:
   1 cup of sugar
   3 tbsp. tablespoons of salt
   0.5 liters of vegetable oil
   Vinegar 9% (1 teaspoon per liter jar)
   Twist all the vegetables in a meat grinder, add sugar, salt and oil and leave in a stainless bowl for 5-6 hours. Then boil for 30-40 minutes, spread the eggs in jars, add vinegar and roll.

Stuffed Green Tomatoes

5 kg tomato
   1 kg. onions
   1 kg. bell pepper
   200 gr. garlic
   3-4 pods of hot pepper
   Dill, parsley
   Fill:
   For 1 liter of water
   20 gr. salt
   Spices to taste
   Cut the top of the tomatoes halfway so that the core can be removed. Fill the resulting hole with a finely chopped or twisted vegetable mixture through a meat grinder. Sterilize: liter cans for 15-20 minutes, 3 liter cans for 25-30 minutes and roll up the lid.

Stuffed Green Tomatoes - 2

For the filling (for 5 three-liter cans):
   2-3 kg. green tomatoes
   2 pcs. bell pepper
   2 heads of garlic
   2 pcs. carrots
   Dill, parsley
   Hot peppers (optional)
   Fill:
   6 liters of water
   300 gr Sahara
   200 gr. salt
   500 ml 6% vinegar
   Twist the vegetables for the filling in a meat grinder. Cut the tomatoes halfway, stuff with the vegetable mixture and close. Gently fold into jars. Pour the tomatoes twice in hot water for 10 minutes. For the third time, pour boiling marinade, add 1 tablet of aspirin to the jar and roll.

It can be done in this way. Stuff the tomatoes in the same way, put in a pan, fill with brine and put oppression on top. In a few days, the stuffed tomatoes will be ready for use.

Green Tomato Lecho

3 kg green tomatoes
   1 kg. onions
   1.5 kg carrots
   1 kg. bell pepper
   1 liter of hot tomato sauce
   0.5 liter unrefined sunflower oil
   Salt to taste
   Grate the carrots on a coarse grater. Cut tomatoes and pepper into large slices, onion in half rings. Put vegetables in a bowl of hot oil, add tomato sauce and stir, cook for 1.5 hours. Add salt and cook another 10 minutes. The lecho is ready. Hot lie in the sterilized jars and roll up.

Tips and recipes from Hope

Salty green tomatoes for the winter.

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

Cut the tomatoes in half lengthwise, but not to the end. If the garlic is large, then we cut each clove into several slices. The pepper mode is into rings (I do this with scissors, it’s very convenient). Celery branches.
   In each tomato we put several plates of garlic, 2-3 peppers of pepper (depending on how much you like hot or the kids are in the house) .We also stuff a sprig of celery mercilessly folded several times and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (If neat, it can be done without thread). Bazar esthetes stuff the red pepper so that it peeps out of the tomato with a red tongue (teases). - Like a smiley.
   At the bottom of the pan, or cans (or maybe barrels), put a layer of celery branches, a tomato on top, cram another pepper on the sides (for lovers), then celery again, etc. The top layer is made of celery.
   We dilute the salt in water and pour the tomatoes. We put it under oppression. About 1.5 liters of brine leave for a 3 liter jar.
   When the tomatoes are outplayed, they stop bubbling, the brine becomes transparent, that's all, the pickle is ready. If you use it right away, you don’t need to do anything else. And if you want to preserve, then drain the brine, boil and immediately pour the tomatoes. You can close both the plastic cover and the iron-roll. You must do this as soon as you pour boiling brine. It can be stored for a very long time, even 2 years.

Ready tomato is cut into pieces and poured with vegetable oil. It is possible without oil, as you like.
   Enjoy your meal!

Winter Salad

In this recipe, green tomatoes are marinated.
   5 kg green tomato
   0.5 kg of onions
   1 kg red bell pepper
   300 g celery
   200 g parsley
   2 pods of hot pepper
   100 g garlic
   250 ml of sunflower oil
   250 ml vinegar
   salt
   Cut everything to taste, salt, pour oil and vinegar. Leave for a day in the refrigerator.
   Put it in banks and sterilize for 15 minutes.

One of the most popular vegetables on our table is tomato. Due to the relative unpretentiousness, tomatoes are in demand in many gardeners of summer residents. In addition to their palatability, tomatoes include a large number of vitamins and minerals. In this article we will talk about the benefits of green tomatoes and how to pickle green tomatoes for the winter quickly.

Fresh green fruits do not consume food, as in their composition they have a certain toxin, which gives them bitterness. The composition of this product includes vitamins such as potassium, calcium, pectin, folic acid, vitamins of group B, C, etc. In addition to these vitamins, various acids (malic, acetic, oxalic, etc.).
  Green tomatoes are most often used in pickled form. Here are some recipes for pickling these vegetables for the winter.

This recipe option is suitable for pickled garlic lovers - as one of the spices from the garden. The taste of garlic gives a certain spice to the product and a unique smell.
  You can make some stocks for the sample. The recipe is calculated per 1l. jar.

We will need:

• 350 grams of green tomatoes;
• 300 milliliters of water;
• 130 grams of granulated sugar;
• 1 small head of garlic;
• 150 ml. acetic acid (9%);
• 1 tablespoon of salt;
• parsley, horseradish, dill.

The recipe for pickling green tomatoes for the winter:

1. My tomatoes and make cuts in them. If the fruits are large, then you can cut into several parts. In each, make a small incision.
2. Peel the garlic and insert into the incisions made on the tomatoes. Again, look at the dimensions. If not very large, then garlic is also cut into suitable parts. So you can carefully stuff.
3. While we leave the tomatoes, and at this time we prepare the brine.
     Dissolve sugar and salt in the right amount of water, boil for five minutes, then add acetic acid and turn off the stove.
4. Now we put stuffed tomatoes in a jar. Between vegetables we put parsley, horseradish root, dill.
5. After laying out, fill everything with brine and slightly cover with a lid.
6. Pour water separately into the pan and put on the stove. At the bottom of the pan put a napkin or towels. And put our blank.
7. After the water boils, sterilize for 10-15 minutes. Tightly seal the jar and turn it over. Cover with a thick cloth and leave to cool.
8. After cooling, you can rearrange in the pantry, or the cellar. It is not necessary to leave in the refrigerator.
     This method of marinade allows you to store food for a long time.

How to marinate green tomatoes with bell pepper

This recipe is slightly time-consuming, but very simple in composition. For lovers of sweet bell pepper the best option. In winter, in addition to tomatoes, pepper is also served on the table. Pepper, one of the few vegetables that preserves in marinated form up to 80% of useful vitamins. Like all vegetables, it strengthens the immune system in winter. It can be eaten as an appetizer, or as an additive to main dishes.

Essential ingredients for 3 liters:

• bell peppers - 5 pcs., medium;
• green tomatoes (unripe) - 1.5 kilograms;
• 1.5 liters of water;
• salt - 4 tablespoons;
• granulated sugar - 2 tablespoons;
• 50 grams of acetic acid (9% solution);
• sunflower oil - 1 tablespoon;
• inflorescences of dill - 2-3-bunch.

Pickling green tomatoes for the winter in jars:

1. If the tomatoes are small, then they can be completely put in a jar, if large, then cut into pieces. Cut the pepper into slices. We put in jars, mixing with each other. An ideal layout is considered - when slices of pepper are laid along the walls of the jar, and tomatoes in the middle. Pepper then, as if enveloping tomatoes.
2. We boil water and fill it with vegetables. So that the jar, when interacting with boiling water, does not crack, pour water in the middle, onto the vegetables. Cover and let cool. Then we drain this water and boil again.
3. The process is repeated. Pour vegetables with boiled water and let cool.
4. After cooling, pour the water into the pan and add salt to it with sugar, bring to a boil. We pour in acetic acid. Then fill with tomatoes and pepper with this brine.
5. We put dill umbrellas on top. Pour the vegetable oil without stirring. Roll the lid tightly and let cool.
6. Pepper tomatoes are ready.

Pickled green tomatoes

Such tomatoes are very tasty to use salad. Suitable for the addition of any second course. Very unusual and very tasty fruits will delight everyone at the winter table. It is best to cook liter jars according to this recipe, because the salad is laid out completely and immediately eaten.

Components:

• green tomatoes - 300-350 gr.;
• onions - 1 small head;
• peas of pepper - 6-7 peas;
• cloves not ground - 5-6 pcs.;
• bay leaf - 3-4 pcs.;
• garlic - 3 cloves;
• salt - 1 tbsp. a spoon;
• sugar - 2 tablespoons;
• citric acid - ½ tsp;
• water - 500 milliliters;
• gelatin - 15 gr.

How to pickle green tomatoes for the winter:

1. Dissolve gelatin in warm water. Leave it to swell for 30 minutes.
2. Tomatoes cut into 4 parts, sliced.
3. For such a preparation, it is better to sterilize the jar in advance. To do this, put a colander on a pot of boiling water. We turn the jar upside down into it and boil it for 25 minutes.
4. We take out the jar and put onion, garlic, pepper and cloves, cut into half rings, into the bottom. Then the tomatoes. Between the fruits in the middle is a bay leaf. Then pour salt, granulated sugar and citric acid on top.
5. Dissolve the swollen gelatin in a water bath, mix with the remaining water and fill in the workpiece. Cork tightly and leave for a while until it cools.
     Such blanks are stored simply in a cool place.

Delicious pickled green tomatoes

This is a very unusual and sophisticated recipe. Thanks to the unusual color of the brine and its taste, such a delicacy cannot but surprise the household.

Ingredients:

• water - 1.5 liters;
• green tomatoes - 500 gr.;
• salt - 1 tbsp;
• sugar - 4 tbsp;
• acetic acid (6%) - 100 gr.;
• apples - 200 gr.;
• beets - 2 mugs cut off from the fruit.

Pickled green tomatoes for the winter in jars:

1. Cut tomato and apple fruits into slices and place in a jar. Cut beets into circles and add to vegetables. Pour all boiled water and leave to cool water.
2. After cooling, drain the water into pans and prepare a brine based on it. Add the remaining seasonings to the water. Boil the marinade for 3-4 minutes, then pour the vegetables prepared for the marinade with brine.
3. Close tightly with lids and allow to cool. Keep such tomatoes in a cool place.
     Very tasty and original in color tomatoes with apples are ready.

Pickling green tomato in jars

A very simple recipe. But thanks to aspirin, the taste of tomatoes is very tender and soft, like natural tomatoes. When using aspirin, less acetic acid is added to the marinade, which has a good effect on the absorption of the product. They are good to use in combination with other products, for example, meat, potatoes. And also add to soups and cabbage soup.

Composition:

• green tomatoes - 500 gr.;
• water - 1 l .;
• salt - 2 tbsp .;
• sugar - 3 tbsp;
• aspirin - 1 tablet;
• vinegar 6% - 1 tbsp.

Pickled green tomatoes in a jar recipe:

1. The fruits of my tomatoes and cut into halves. So they are better marinated.
2. Banks for this blank should be sterilized in advance, as mentioned above.
3. Slice the tomatoes tightly in a jar. Pour salt and sugar on top, put an aspirin tablet.
4. Boil water and pour the tomatoes laid in a jar with it. Top with acetic acid.
5. Close the jar with a lid. Place in a cool place, put the neck down on the lids, wrap it in a warm cloth (you can in an unnecessary blanket) so that the vegetables are stewed. After cooling, remove to the pantry or cellar.

Spicy pickled green tomatoes

For lovers of spicy, you can pickle tomatoes with hot pepper. This salting is suitable in combination with meat dishes. The ingredients can be used individually, can be used together.
  We make billets on a three-liter jar.

Ingredients:

• green tomatoes (reddish possible) - 1.5 kilos;
• red pepper pods - 2 medium pods;
• 3 small onion heads;
• 1 bunch of dill inflorescences;
• salt - 200 gr.;
• 3 liters of water;
• granulated sugar - 250 gr.;
• vinegar (9%) - 500 ml;
• 8 peas of black pepper;
• cloves - 5-6 pcs.

1. Before cooking, set the jar to be sterilized for 30 minutes, along with the lid.
2. Tomatoes can be left whole, can be cut in half. Pods of pepper cut into rings. For an amateur, you can leave the seeds (get sharper), but you can remove. Onion cut into half rings.
3. Put everything in a jar, mixing with the rest of the seasonings. Lay the dill umbrellas on top.
4. Boil water by dissolving salt and sugar in it. Cook for 5 minutes over medium heat. Pour in the vinegar, mix and remove from the stove.
5. Gently pour the brine into a jar.
6. Tightly rolled up the lid, place the workpiece in a cool place, wrapped in a warm cloth. After complete cooling, turn over and put into storage.

In our country, summer is very unpredictable, so often vegetables such as tomatoes remain a lot unripe. But thanks to pickling, they can be used as a useful and vitamin preparation for the winter. To taste, such tomatoes are not inferior to ripe red fruits. They can also be used as an independent dish, and as an additive.

A variety of recipes will help you choose the one you like best and delight your household with it in the winter, just when the body is so lacking in vitamins.

We are also often asked how you can, and. You can find all these and other recipes on our website.