Green tomatoes "lick your fingers"

For 3 kg. tomato

200 gr. greens: parsley, dill, cherry (or currant) leaves
100 g onions (I cut half an onion into each jar)
1 head of garlic

3 liters of water
9 tbsp. tablespoons of sugar
2 tbsp. tablespoons of salt
2-3 pieces of bay leaves
5 allspice peas
1 cup 9% vinegar
Vegetable oil (taken at the rate of 1 tablespoon per liter jar)

The same tomatoes can be cooked with a different fill (for a 3-liter jar):

1.5 liters of water
1 tbsp. spoonful of sugar
1 tbsp. spoon of salt
1 tablespoon vinegar
1 tbsp. a spoonful of vegetable oil

First put herbs, garlic, vegetable oil in a jar. Then tomatoes, and onion on top. Add vinegar to the finished filling and pour the tomatoes with hot marinade. Sterilize for 15 minutes.

Green tomatoes stuffed with garlic

Fill (for three liter cans):

1 liter of water
1 cup granulated sugar
1 tbsp. spoon with a slide of salt
0.5 cups 9% vinegar
Horseradish, dill, parsley

Make several cuts in the tomato. Insert thinly chopped garlic into these cuts. I cut all the tomatoes in half, and the large ones into four parts. Place green tomatoes in jars, cover with hot brine. Sterilize for 10-15 minutes from the moment the water boils. Turn the sealed jars with the lid down, cover with a thick cloth (preferably a blanket) and leave to cool.
My husband is delighted with the Green Tomatoes stuffed with garlic. Men gave them the first place in terms of taste among canned tomatoes.

Another option:

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

Green tomatoes "drunk"

Filling (for 7 - 700 g 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. carnation
2 tbsp. spoons of vodka
2 tbsp. spoons of 9% vinegar
Pinch of bitter red pepper

Pour the prepared marinade over the tomatoes, sterilize for 15-20 minutes and roll up. Jars keep well even at room temperature.

Green tomatoes "delicious"

1 liter of water
4 tbsp. tablespoons of sugar
3 teaspoons of salt
100 g 6% vinegar
Sweet bell pepper

Put tomatoes and pieces of bell pepper in jars, pour boiling water twice, on the third with boiling brine and roll up. The tomatoes are delicious.
I covered these tomatoes in tomato juice, but without the addition of vinegar. I made juice from tomatoes, added salt, prescription sugar and cinnamon on the tip of a knife to it, boiled for 5 minutes. Then she poured the 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

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 cloves
Cinnamon
10 gr. gelatin
0.5 cups 6% vinegar

Soak gelatin in warm water for 40 minutes. Make the fill, boil, add gelatin and vinegar to it, boil the fill again. Pour the filling over the tomatoes and sterilize for 5-10 minutes.
I have never tried green tomatoes with gelatin, but I heard good responses. Therefore, I closed two portions: from green and brown tomatoes.
P.S. No wonder these tomatoes were called "Miracle". They turned out to be very tasty and my friends are delighted with them.

Green tomatoes with cabbage

2.5 liters of water
100 g salt
200 gr. Sahara
125 gr. 9% vinegar
Spices:
Dill
Parsley
Bell pepper

Coarsely chop green tomatoes and cabbage and put in a jar with spices. Pour boiling water for the first time, let stand for 20 minutes, the second time with ready-made pouring. Add 1 aspirin tablet per liter jar and roll up.
This is a recipe of my employee, and very tasty tomatoes are obtained.

According to this recipe, I closed two types of tomatoes: with pouring and in tomato juice. Salt, sugar and a little cinnamon were added to the cooked tomato. Boiled for 5 minutes. I poured the tomatoes in a jar with boiled juice, sterilized them for 15-20 minutes and rolled them up. I liked green tomatoes in tomato and with cabbage more (I generally love tomato sauce).

Green tomatoes with apples in pink brine

1.5 liters of water
1 tbsp. spoon of salt
5 tbsp. tablespoons of sugar
70 gr. 6% vinegar
Allspice peas
Parsley
Apples
Beet

Put tomatoes, a few apple slices and 2 small circles of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not put more than 2 pieces of beets, otherwise the brine will taste astringent. Pour boiling water over for 20 minutes. Then fill it with this water, boil it. Pour the tomatoes with hot brine and roll up the lid. I did it a little differently: in order to prevent the beets from losing their color, I added them to the filling, boiled for 5 minutes with vinegar, and then poured them into jars. A friend at work treated me to such delicious tomatoes.
The same tomatoes can be made without beets, they are also very tasty.

Salted green tomatoes in barrels (pickling tomatoes)

For 8 liters of boiled and chilled water
400-500 gr. salt
Spices:
10 kg. green tomatoes
200 gr. Sahara
200 gr. dill
10-15 gr. hot pepper (optional)
100-120 gr. black currant 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, are quite tough when cooked. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Put the washed fruits tightly in a prepared container (barrel or aluminum dish) along with the spices that are placed on the bottom of the barrel, in the middle and on top, and sprinkle with sugar. When placing the tomatoes, shake the dishes slightly and, after filling, fill with the prepared brine. The more 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 pickled tomatoes will be ready to eat.

Green tomatoes with sugar in tomato (sweet tomatoes)

10 kg. tomato
200 gr. black currant leaves
10 gr. allspice
5 gr. cinnamon
4 kg. ripe tomatoes for tomato (or tomato paste)
3 kg. Sahara
Salt - to taste (at least 3 tablespoons)

Here is an unusual way of pickling tomatoes: instead of salt, you need to take sugar. Take green (or brown) tomatoes, sort and put in a barrel, in this way: currant leaves, allspice, cinnamon, tomatoes on top of them and sprinkle with sugar. Thus, do the styling without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and cover 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. This recipe can be used to make canned tomatoes in jars.

Green tomatoes (fresh)

Choose thick-skinned tomatoes. Chop slightly coarser than salad. Fold in 0.5 and 0.7 liter jars. Fill with cold water and set to sterilize for 10-15 minutes. Roll up.
These tomatoes are good for making salad in winter. You open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onions, garlic, herbs to them - a fresh tomato salad is ready.

Green tomatoes with grapes

1.5 liters of water
3 tbsp. tablespoons of salt
4 tbsp. tablespoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas

Wash the tomatoes and put them in a jar, shifting them with onions and spices. Place a bunch of grapes on top. Pour with 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 of onion
Bitter pepper to taste

350 gr. sunflower oil
100 g salt
300 gr. Sahara
100 ml 9% vinegar

Cut the vegetables, put them in a non-oxidizing dish, mix with salt, sugar, vinegar and oil. Let stand for a few hours (6-8) until they let the juice flow. Then boil for 30 minutes. Arrange the salad in jars, add 1 aspirin tablet per liter jar and roll up. 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
You can add hot pepper to taste

1 cup of sugar
3 tbsp. tablespoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Twist all vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless bowl for 5-6 hours. Then boil for 30-40 minutes, spread the caviar in jars, add vinegar and roll up.

Green stuffed tomatoes

5 kg. 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 in half so that the core can be removed. Fill the resulting hole with finely chopped or twisted through a meat grinder vegetable mixture. Sterilize: liter jars 15-20 minutes, 3 liter jars - 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
Bitter pepper (optional)

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

Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with the vegetable mixture and cover. Place neatly in jars. Pour hot water over the tomatoes twice for 10 minutes. For the third time, fill with boiling marinade, add 1 aspirin to the jar and roll up.

You can do it this way. Stuff the tomatoes in the same way, put in a saucepan, cover with brine and put oppression on top. Within a few days, the stuffed tomatoes will be ready to eat.

Green tomato lecho

3 kg. green tomatoes
1 kg. onions
1.5 kg. carrots
1 kg. bell pepper
1 liter hot tomato sauce
0.5 liters of unrefined sunflower oil
Salt to taste

Grate the carrots on a coarse grater. Cut the tomatoes and peppers into large slices, the onion in half rings. Put vegetables in a bowl with heated oil, add tomato sauce and, stirring, cook for 1.5 hours. Add salt and cook for another 10 minutes. The lecho is ready. Put the lecho hot in sterilized jars and roll up.

Salted green tomatoes for the winter.

Our most popular and traditional green tomatoes are salted. Very tasty! They are sold at the bazaar in large wooden barrels all year round.

Green unripe tomatoes, preferably large, fleshy.
Celery twigs
Garlic
Red hot pepper
Brine
For 1 liter of cold water (from the tap)
70 g salt (coarse)

Cut the tomatoes in half lengthwise, but not completely. If the garlic is large, then cut each clove into several slices. Pepper mode into rings (I do this with scissors, it's very convenient). Celery with twigs.
In each tomato we put several plates of garlic, 2-3 rings of pepper (it depends on how much you like spicy, or there are children in the house) .There we shove a sprig of celery, mercilessly folded several times and fix all this beauty with ordinary bobbin threads, having wrapped the tomato several times in different directions (If it is neat, then you can do it without threads). Bazar esthetes stuff the red pepper in such a way that it looks out of the tomato with a red tongue (teasing). -Like an emoticon.
At the bottom of the pan, or jar (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, on the sides we shove more pepper (for amateurs), then celery again, etc. The top layer of celery.
Dilute salt in water and pour tomatoes. Put under oppression. A 3 liter jar takes about 1.5 liters of brine.
When the tomatoes are overplayed, they stop bubbling, the brine becomes transparent - that's it, the pickle is ready. If you use it right away, then you don't need to do anything else. And if you want to preserve, then drain the brine, boil and immediately pour the tomatoes. You can close it with a plastic lid or an iron one, roll it up. You must do this immediately, after pouring it with boiling brine. It can be stored for a very long time, even 2 years.

The finished tomato is cut into pieces and poured with vegetable oil. You can and without oil, as you like.
Bon Appetit!

Winter salad

In this recipe, pickled green tomatoes.
5 kg green tomatoes
0.5 kg onion
1 kg red bell pepper
300 g celery
200 g parsley
2 pods of hot pepper
100 g garlic
250 ml sunflower oil
250 ml vinegar
salt

Cut everything to taste, season with salt, add oil and vinegar and leave in the refrigerator for a day.
Divide into jars and sterilize for 15 minutes.

Green Stuffed Tomatoes "Pluck Your Eye".

For a bucket of completely green tomatoes, you need 200 g of garlic, 200 g of hot paprika and 250 g of leaf celery. We pass all this through a meat grinder. Wash the tomatoes and cut off the lid or cut in half, select the pulp with a spoon. Put a burning mixture into this depression. We connect the halves together. We carefully put it in three-liter jars. Do I need to say that the cans are pre-washed and sterilized? Fill with boiling brine. For 5 liters of water 250 g of salt and 250 g of sugar. As soon as the brine was turned off, immediately pour in 250 g of vinegar. You do not need to tighten the lid, just close it with polyethylene and take it out to a cold place. The mixture can be varied according to your wishes and possibilities. You can add grated carrots and any other greens.
An invigorating snack!

Green tomato salad "Aquarelle".

The salad turns out to be very tasty and beautiful due to the green, red and orange colors in the jar. Winter table decoration. For 4 kg of green tomatoes, 1 kg of onions, 1 kg of carrots, 1 kg of red sweet bell pepper.

All my vegetables. Cut the tomatoes into rings or half rings. Onions, carrots and peppers - in strips. Mix everything in a large saucepan or deep bowl. Pour in 0.5 cups of salt. Mix again, cover the container with a clean towel and leave for 6 hours. Then you can drain the juice. I don't usually do that. The brine turns out to be delicious, I roll it along with the salad. Heat 2 cups of vegetable oil and immediately pour into the salad. Add 1 glass of sugar. We mix everything. We put the salad in clean, prepared glass jars. We sterilize for 15-20 minutes. We roll up. Salad ready. Admire these colors. Painting with watercolors!

Caviar from green tomatoes "Hello Autumn".

4 kg of green tomatoes, 1 kg of onions, 1 kg of carrots, 0.5 kg of bell pepper - green or red, 300 g of parsley root.

Wash vegetables, clean and make a preparation. Cut tomatoes into slices, onions - into rings, carrots and peppers - into strips, parsley root - into rings or grate. Pour 0.5 cups of salt into this mixture and keep it in the same way for 10-12 hours. I usually do the preparation in the evening, and in the morning I start boiling the caviar. I drain the resulting brine. (I always salt cucumbers in it. How delicious they are!) I add a glass of sugar, 5 pieces of pure bay leaves, 20 black peppercorns, 10 stalks of cloves and 300 g of vegetable oil to the mixture. I close the lid of the pan and simmer for about an hour over low heat. Stir regularly. Immediately transfer to clean sterilized jars and roll up. If the lids and the jars themselves are well processed, the caviar in the jars does not need to be sterilized. If in doubt, it is better to sterilize for 10-15 minutes (half-liter or liter cans). It turns out a homogeneous mass with a sweet and sour aftertaste. Dream!

Green tomatoes for the winter.

To cook green tomatoes for the winter, you will need three kilograms of green tomatoes, two hundred grams of various greens (cherry leaves, dill, parsley), one hundred grams of onions, one head of garlic. For pouring, prepare three liters of water, nine tablespoons of sugar, two tablespoons of salt, two or three bay leaves, five peas of allspice, a glass of nine percent vinegar, vegetable oil (based on a tablespoon of oil per liter jar). Or you can use another filling option - for this, prepare one and a half liters of water, a tablespoon of sugar, a tablespoon of salt, a tablespoon of vinegar and a tablespoon of vegetable oil.

First, put the herbs, vegetable oil and garlic in a jar. After that, put the tomatoes, and put the onion on top. Add vinegar to the finished filling and pour the tomatoes with hot marinade. Sterilize jars for about fifteen minutes.

Salting green tomatoes.

To pickle green tomatoes, you will need two kilograms of tomatoes, two tablespoons of salt, a tablespoon of vinegar, two dill umbrellas, three to five currant leaves, three to five cherry leaves, twenty grams of horseradish root or leaves, ten peppercorns, one liter of water.

Cook this way - pick tomatoes that are fairly firm, undamaged and of the same ripeness. Wash them well, prick with a fork from the side of the stalk - so they will not crack during heat treatment. Then put it tightly in a jar, transfer each layer with spices. Now prepare the brine, bring it to a boil and pour it into the jar. Roll the lid over the jar and turn it over and place it upside down on a towel, cover the jars with a blanket. After the jar has cooled down, put it back in the place where you will store it. Can also be stored at room temperature.

Adjika from green tomatoes.

To cook adjika from a green tomato, you will need actually green tomatoes in the amount of five kilograms, one kilogram of sweet bell pepper, one kilogram of quince, half a kilogram of carrots, half a kilogram of zucchini, two kilograms of onions, one pod of hot pepper, one glass of table salt, one glass any greens, one glass of granulated sugar, two glasses of vegetable oil.

Now you start cooking the adjika itself - cut the green tomatoes into pieces, salt them and leave for five to six hours, so excess bitterness will leave the tomato. After this time, drain the juice. Pass the quince, bell peppers, zucchini, carrots, onions through a meat grinder. Mix all components and put on fire, cook for one hour. Add minced garlic, finely chopped or minced herbs and pepper (hot), continue to cook for another hour. Add vegetable oil, salt and granulated sugar to the mixture, you need to let it boil two or three more times, after which you can pour the hot adjika into the jars. Now you can roll it over the lids.

This recipe is considered quite economical and simple. Affordable home canning is ideal for thrifty housewives. Green tomatoes in a salad for the winter will delight not only the owners of the house, but their guests with their taste.

From the products you need ingredients:

• tomato three and a half kilograms
• onions one kilogram
• carrots one and a half kilograms
• salt 100 grams

Salad pickle:

• sugar 300 grams
• bay leaves five pieces
• one and a half glasses of vinegar,
• sunflower oil,
• ten peppercorns

Preparation:

1. The salad is prepared quickly and does not require special skills and effort. All vegetables are washed, then you need to let them dry.
2. The green tomatoes are cut into pieces. Carrots are rubbed on a coarse grater, onions are crumbled into small pieces.
3. Everything is put in a bowl and one hundred grams of salt is added. After it you need to mix well and let it stand for about twelve hours, periodically the salad needs to be stirred.
4. Cooking the marinade. In a saucepan, mix sunflower oil, vinegar, bay leaf, sugar, peppercorns. You need to bring the brine to a boil.
5. The resulting juice is removed from the vegetables, and then we pour them to the marinade, having previously mixed well. When the vegetables with the marinade boil, we reduce the heat and boil for half an hour.
6. It is important not to forget often, to interfere so that the salad does not burn. After that, the hot salad is laid out in pre-steamed jars and rolled up under the lids.

Green tomato salad with bell peppers and onions

If you've decided on a green tomato salad for winter, then this recipe is perhaps the best. The salad turns out to be not very spicy, has an attractive bright color and is perfect for meat dishes in winter, or can be used as a snack.

Ingredients:

• green tomatoes, you need two and a half kilograms
• onion half a kilogram
• sweet pepper (it is better to choose green) 250 grams
• half a kilogram of carrots
• 0.75 from a glass of vegetable oil
• add greens of chopped dill to taste, a little salt and sugar, apple cider vinegar.

Preparation:

1. For the winter preparation of salad, you need to cut the tomatoes into slices, cut the bell peppers in half, and then into half rings.
2. Likewise, the bow.
3. Three carrots on a grater.
4. You need to pour vegetable oil into a container, add all the vegetables and after boiling them, put out about another twenty minutes over low heat.
5. At the end, add salt, dill, sugar and apple cider vinegar. There are no exact proportions of the latter components, each adds in different ways, someone loves sweet tomatoes, and someone sour.
6. When the salad has boiled, it is laid out in pre-steamed jars and rolled up with lids.

Salad of green tomatoes, cucumbers, cabbage

This salad is considered an excellent snack in winter. He helps out well when unexpected guests arrive.
Ingredients:

• Green tomato 2 kg
• Ogurtsov 2 kg
• Cabbage 1 piece
• Sweet pepper 1 kg
• Carrot 0.5 kg
• Onion 0.5 kg
• Garlic 50 grams
• Vegetable oil 200 grams
• Parsley
• One hundred grams of salt
• Half a tablespoon of vinegar from the consumption of one liter jar

Preparation:

1. The salad is usually closed at the end of the harvest, when there are leftover cucumbers, but cabbage has appeared. Tomatoes are picked not ripe because of the cold temperature at night, they are the main component of this salad.
2. All vegetables are cut into pieces.
3. Then we put them in a container.
4. Simmer over low heat for forty minutes.
5. Then they roll up in banks.

Green Tomatoes Stuffed with Vegetables

At the exit, it turns out fifteen liters
Ingredients required:

• green tomato three kilograms
• two pieces of sweet pepper
• two heads of medium sized garlic
• two carrots
• you can add parsley and dill, red pepper (for an amateur)

For the marinade:

• one glass of salt
• 300 grams of sugar
• six liters of water
• 0.5 liters of vinegar

Preparation:

1. Vegetables are cut in half.
2. All other vegetables are taken for stuffing, you need to twist them with a meat grinder.
3. Then the cut tomato is stuffed with the prepared mixture and closed.
4. Carefully so that the tomatoes do not fall apart, they are stacked in jars.
5. After, the tomatoes are poured with boiling water for ten minutes, the water is drained and done again, too.
6. The water is again drained and filled with hot brine.
7. You need to put one aspirin tablet in the jar and roll it up.
8. You can stuff tomatoes, put in a large container, pour hot brine, and put oppression on top.
9. After a few days, the tomatoes are ready to eat.

Delicious spicy green tomatoes

For one kilogram of green tomatoes, you need the following ingredients:

• Dill greens,
• sprigs of parsley
• celery leaves
• garlic, two heads
• 600 grams of pure water
• bitter pepper
• one tablespoon of salt, top

Preparation:

1. The harvesting process begins with the fact that the tomatoes are poured with cold water, after which they need to dry.
2. The garlic is cut into slices.
3. It is necessary to remove the seeds from the pepper, cut it in length, and then cut it in half rings.
4. Boil the water.
5. Celery and parsley are thrown into boiling water, they should boil for five minutes.
6. Next, you need to get the greens and cool them, add salt to the water.
7. Pre-cans are sterilized, and tomatoes are already placed in ready-made containers.
8. They should lie tightly to each other, and the voids are filled with sprigs of herbs, pieces of red pepper and cloves of garlic.
9. The jars are filled to the very top, filled with warm marinade and corked.
10. They are put in a cool place, and after two weeks you can already eat.

Pickled green tomatoes (3 options)

The first version of pickled green tomatoes... Ingredients needed:

• large tomatoes,
• some garlic
• some celery,
• a little bitter pepper.

For the marinade:

For one liter of water, seventy grams of salt. It should be cold and unboiled.

Preparation:

1. Cut the tomatoes lengthwise, but not completely. The pepper is cut into thin slices, the garlic is sliced.
2. Each vegetable is filled with several garlic cloves and pepper slices.
3. Add celery.
4. To prevent the tomatoes from falling apart, they can be tied with a thread.
5. A large container is taken, celery sprigs are placed in it, after a layer of tomato, the top layer should be of celery.
6. All this is poured with marinade and covered with oppression. A three-liter can has an average of one and a half liters of filling.
7. Tomatoes should stand for a while, and only after the brine has become transparent and the bubbles disappear, they will be ready.
8. Drain the brine, boil it for a few minutes and pour over the tomatoes again to keep the vegetables longer.
9. It will only be better if they are laid out in clean jars and covered with a lid.

The second way of souring tomatoes:

1. Tomatoes are not completely cut.
2. Slices of garlic and pepper are put inside.
3. Placing tomatoes in a saucepan, they are shifted with herbs, it can be grape leaves, black currant sprigs, cherry leaves, parsley sprigs and dill umbrellas.
4. Bay leaves, a little allspice are added.
5. After that they are poured with brine and remain salted for five days.
6. For brine, you need a spoonful of top salt per liter of water.

Pickled tomatoes in the third way

The following products are used - ingredients:

• green tomato - two kilograms
• red hot pepper - two pieces
• garlic - three pieces
• onion - one piece
• greens, bay leaves, allspice peas
• two liters of water
• one hundred grams of salt
• thirty grams of sugar

Preparation:

1. Before salting, be sure to rinse vegetables and herbs.
2. Peel the onions and garlic.
3. First, prepare the marinade, pour water into the pan, add spices. As soon as everything boiled, it turned out to be a ready-made brine.
4. Tomatoes need to be cut with a cross at the location of the stalk.
5. Cut the greens as finely as possible. Chop the garlic, but it would be better to crush it through the garlic, then mix with parsley and dill.
6. Pepper is finely chopped and added to the ready-made mixture. Tomatoes are filled with this.
7. Then the tomatoes are tightly settled in a jar, sprinkled with herbs, a clove of garlic, pieces of onion and pepper are also placed.
8. Pour brine into the jar, put gauze on top and in this state they should stand for three days, and then move to a cold place, you can put it in the refrigerator.

For the recipe you need two kilograms of green tomatoes, you will need the following ingredients:

• carrots half a kilogram
• sprigs of parsley and dill
• garlic and two pieces of hot pepper
• for the marinade, you need two liters of water and half a glass of salt.

Preparation:

1. Greens are crushed, carrots are grated with large cloves.
2. Garlic and hot pepper are chopped very finely.
3. Then we mix everything and get the filling with which we stuff the tomatoes.
4. They are not completely cut, the cuts should be transverse.
5. If the vegetable is large, cuts are made in several places so that it is salted better.
6. Fill the tomatoes with the filling and put them in a container.
7. Already cooled, cold brine is poured to the very top. Tomatoes are covered with a rag, and oppression is laid on top.
8. They need to be allowed to stand for four days, the delicious tomatoes are ready.
9. For winter storage, you need to initially put the tomatoes in well-washed and steamed containers.
10. Scald with freshly boiled marinade, add one tablespoon of vinegar to each jar, then sterilize and roll under the lid.

Unripe green tomatoes as from a barrel

Ingredients:

• an unripe tomato will need one kilogram
• celery leaves two hundred grams
• sprigs of parsley two hundred grams
• dill sprigs one hundred grams
• two heads of garlic
• three glasses of bottled water
• a spoonful of salt and hot pepper.

Preparation:

1. The tomatoes must be washed and dried.
2. Pour water into the container, when it boils, put the herbs and let it boil for five minutes.
3. Cool the herbs, and add salt to the brine.
4. Cut the pepper into half rings, garlic into slices.
5. Tomatoes are placed in sterilized jars, the voids that have arisen during the laying of the tomato are filled with sprigs of parsley, dill, celery, garlic cloves, hot pepper and necessarily a few pieces of bay leaves.
6. Poured with warm marinade and under the lid. Place in a warm place.
7. After two weeks, the tomatoes are ready to eat.

Of course, fresh unripe tomatoes cannot boast of exceptional taste. Nevertheless, if you use proven canning recipes, then you can make a wonderful treat for the winter from them. Green tomatoes can be a great addition to your daily diet, as well as a savory snack for a festive table.

Recipe number 1

To preserve tomatoes according to the traditional Georgian recipe, prepare the following food set:

• - 5 pods of hot pepper;
• - 2 bunches of parsley, dill, celery and cilantro;
• - 2 tablespoons of salt;
• - vegetable oil (glass).

After the tomatoes have been thoroughly washed and dried, each of them must be cut crosswise. At the same time, the slices of the cutting should be fastened together. This is necessary to put the filling in the fruit. It consists of grated garlic, finely chopped herbs, and hot peppers chopped in a blender.

Lubricate each tomato with plenty of salt on the inside so that it lets out the juice. Now stuff the fruits with the filling (about a tablespoon will go for each). In order for the slices not to fall apart, but to hold tightly together, the tomatoes can be tied with a thread.

Now the prepared fruits are placed in a saucepan or any other container in one row and pressed down with oppression. In this state, tomatoes should spend about 5 days in a cool, dark room (for example, in a pantry). After the specified time, the tomatoes are ready to eat.

If you want to make a harvest for the winter and close the fruits in a jar, then to do this, transfer them to a sterilized container and fill them to the top with sunflower oil or brine. It is prepared at the rate of two tablespoons of salt and 30 milliliters of vinegar for each liter of water. If you prefer the option with brine, then do not salt the tomatoes before stuffing.

Recipe number 2

The beauty of this method of pickling tomatoes is its simplicity and excellent result. To get started, prepare the following set of foods:

• - green tomatoes (2 kilograms);
• - 3 dried bay leaves;
• - about 10 peas of allspice;
• - 5 cloves of garlic;
• - water (1 liter);
• - half a glass of vinegar with a concentration of 9%;
• - salt (1.5 tablespoons);
• - sugar (2 tablespoons).

Peel the garlic and cut each clove. Sterilize the jars in advance, then put bay leaf and a little garlic on the bottom. Now we need to deal with tomatoes.

Put a pot of water on the fire, and when it boils, you need to hold the tomatoes in it for about a minute and a half. It is convenient to use a colander or a large strainer for this. Now they can be laid out in banks.

For preservation, you need a marinade. To prepare it, boil water, add salt, sugar and vinegar. When the dry components dissolve, mix the liquid well again and pour into the jars.

Recipe number 3

A delicious appetizer can be prepared not only from zucchini or eggplant, but also from green tomatoes. To do this, you will need:

• - green tomatoes (1 kilogram);
• - large carrots and bell peppers (3 pieces each);
• - onion;
• - vegetable oil (3 tablespoons);
• - sugar (100 grams);
• - salt (tablespoon);
• - 2 tablespoons of vinegar.

Wash and dry the tomatoes and remove the stalk, then cut them into small cubes. They do the same with pepper. The carrots will need to be cut into rings, and the onion will just need to be chopped. Now the workpiece needs to be scrolled through a meat grinder or sent to a blender. Some housewives prefer to chop vegetables by hand, but this takes too long.

Pour sunflower oil at the bottom of the pan and send the prepared vegetables there. Boil the mixture to evaporate the liquid. When you realize that the caviar is thick enough, add salt and sugar and leave to simmer for a couple of minutes. Now it remains to spread the caviar in the jars and roll them up.

Recipe number 4

This recipe requires the following products:

• - green tomatoes (2.5 kilograms);
• - red or yellow bell pepper (3 pieces);
• - garlic (2 large heads);
• - hot pepper pod;
• - a couple of large bunches of parsley;
• - water (one and a half liters);
• - sugar (130 grams);
• - salt (6 tablespoons);
• - half a glass of vinegar.

You need to peel the garlic first, and also remove the core from the bell pepper and cut it into several pieces. They do the same with hot peppers. Now all these blanks are scrolled through a meat grinder.

Chop the greens very finely with a knife, and divide the tomatoes into small slices (you can leave them whole) and mix in a deep container with prepared vegetables. It remains only to lay out the blanks in the cans and tighten the lids. It is best to store them in a cool place.

Recipe number 5

Quite an interesting combination is the combination of grapes and green tomatoes. To make such an unusual preparation for the winter, take the following products:

• - tomatoes (2 kilograms);
• - seedless grapes (100 grams);
• - onion;
• - ground black pepper (teaspoon);
• - a bunch of cilantro;
• - 5 pots of cloves;
• - water (one and a half liters);
• - salt (3 tablespoons);
• - sugar (4 tablespoons);
• - vinegar (50 milliliters).

Onions and tomatoes must first be washed and then cut into rings of approximately the same thickness (they should not be too thin). When removing the grapes from the brush, be careful not to damage them. Chop the cilantro with a knife.

Sterilize glass containers in advance. Now you need to put tomatoes, onions and grapes in several layers. Cover everything on top with a thick layer of cilantro, add cloves and pepper.

Dissolve salt and sugar and vinegar in water. After the mixture boils, the marinade can be considered ready. Pour it into jars and roll it up.

Recipe number 6

The combination of green tomatoes and tomatoes will be quite interesting:

• - green tomatoes (2 kilograms);
• - ripe red tomatoes (about 800 grams);
• - black currant leaves (50 grams);
• - allspice (a few peas);
• - a little cinnamon;
• - sugar (2 glasses);
• - salt (tablespoon).

Wash the tomatoes well, then soak them in boiling water for about half a minute to soften them. Tomatoes can be wiped through a sieve or chopped in a meat grinder (the first option is preferable, since there will be no seeds left). Blackcurrant leaves are washed and crushed (it is better to just tear them with your hands).

Place green, salted tomatoes and currant leaves in the bottom of a large saucepan or bowl. Now you need to cover them with oppression and leave for a couple of days until the fruits begin to secrete liquid.

After the specified period, transfer the fruits to sterile jars, put currant leaves, cloves, pepper and cinnamon on top. Now all this needs to be poured with a pre-prepared tomato (it is better to boil it first). Roll up the cans and send them to the pantry.

Of course, fresh unripe tomatoes may not be popular with anyone. Nevertheless, with a little effort, you can prepare a delicious snack that will delight you and your loved ones all winter.

If you are a lover of salty, spicy, pickled dishes, then you will definitely like instant green tomatoes. By the way, such an appetizer is an excellent use for unripe tomatoes, which no one will eat raw, but will be tucked in pickled or salted on both cheeks.

Instant green tomatoes are cooked with garlic to make them flavorful. The whole cooking process will take from 20 to 30 minutes, no more. You will have to wait another day until the tomatoes are marinated properly. And then just put the jars with the blanks in the refrigerator for storage and take them out when the need arises - the guests unexpectedly appeared, or the whole family gathered at a large round table on the weekend. Green tomatoes go very well with potato and meat dishes. Such an appetizer is perfect for strong alcoholic drinks.

Instant Green Tomato Recipe (No Vinegar)

Ingredients:

• green tomatoes - 1 kg,
• garlic cloves - 8-10 pieces,
• carrots - 2 pieces,
• parsley - 1 small bunch
• celery (leaves) - 1 small bunch,
• hot pepper - to your liking,
• drinking water - 600 ml,
• salt - 30 g
• granulated sugar - 2 tablespoons,
• dry dill - to your liking.

Preparation:

1. Try to select good firm fruits. Rinse the tomatoes thoroughly under cool running water, let them drain and cut into large slices with a thin, sharp knife.

2. Cut the peeled garlic into thin slices / plates.

3. Wash, peel and chop the carrots.

4. Finely chop the washed, lightly dried fresh parsley and celery.

5. Take clean glass jars and fill them with green tomato slices. Do it like this: put one layer of green tomatoes, put garlic plates, carrot strips and chopped greens on top, sprinkle with hot pepper to taste. So fill the jar in layers almost to its very neck.

6. Now prepare the brine. Boil water, put salt, dry dill and sugar in it, stir everything until the components are completely dissolved. Pour green tomatoes into slices with a boiling mixture and leave the jars in room conditions for one day (this is enough time for the tomatoes to cook quickly and well).

7. A day later, you can serve a snack of green tomatoes to the table, after having cooled them in the refrigerator and boiled potatoes to them.


Well, what could be tastier than mashed potatoes with pickled tomatoes, albeit green ones?

Advice:

- you can use less or more garlic according to your own taste. When salted, it is also very tasty and crispy;
- according to your taste, you can add bay leaves, cloves and allspice peas to the brine.

Delicious green tomatoes for the winter every housewife can cook, just not everyone knows the correct recipe for preserving salads and pickling these unripe fruits. After pickling, the tomatoes remain with a dense pulp, acquiring the unusual taste and aroma of the spices you added. The main companions of green tomatoes are garlic and parsley, this is the simplest recipe that every housewife can try today, delighting her loved ones with a delicious winter salad.

To prepare green tomatoes for the winter are delicious, you need to choose the right vegetables. You can use large and small fruits: large ones will be used for preparing salads, and small ones can be harvested in jars as a whole. In addition to green tomatoes, you can also use those tomatoes that have already begun to ripen, but they did not have enough sun, and they remained a little brown, but their flesh is still dense.

Delicious green tomatoes for the winter

Delicious green tomatoes for the winter without sterilization in gelatinous filling - this is one of the most original harvesting options, it is not widely popular among housewives, and many do not even realize that tomatoes can be harvested in jelly. At the same time, we want to note that the recipe is very simple, and tomatoes are obtained with dense pulp, piquant and aromatic.

Since in this recipe the fruits are cut into several parts, one-liter jars can be used to prepare them, while whole fruits are always canned in three-liter bottles, sometimes stored in small wooden barrels, pots and enameled buckets.

To close three liter jars, you will need about 2.5 kilos of green fruits, two small heads of garlic, be sure to add black peppercorns to the jars, a bay leaf. For one liter of marinade, add one and a half tablespoons of gelatin, a spoonful of salt, about half a glass of granulated sugar, 100 ml of 6% apple cider vinegar.

Green tomatoes must be washed with running water, remove the smallest particles of dirt, remove the tails. Then cut them over into quarters. Special attention should be paid to the preparation of the jars: firstly, they must be washed with a soda solution and thoroughly rinsed with water, and secondly, they must be rinsed with steam of boiling water.

When the jars are prepared and the tomatoes are chopped, you can do the marinade. First you need to dissolve the gelatin: pour cold water into a glass, add one and a half tablespoons of gelatin, mix and leave for a while so that it swells.

At the bottom of each jar, put a couple of bay leaves, three to four peppercorns and four garlic cloves, cut in half, put slices of fruit on top and pour hot marinade over. It remains only to roll up the cans with iron lids. The hot preservation is always turned upside down, covered with a blanket on top, and left so until it cools, only then transferred to the storage location.

However, it must be remembered that they do not have a long storage period, while, so that they do not deteriorate, they need to provide the right conditions - protection from sunlight and a low temperature regime.

The most delicious green tomatoes for the winter

We all know the benefits of sauerkraut, this product contains a lot of vitamin C, which the body needs in the winter months, but what if you replenish the amount of nutrients and add other components to the cabbage, except for carrots, which is an essential component of this type of conservation?

Cabbage can not be removed from the beds until the first frost, but usually the harvest is harvested at the end of September, at the same time as unripe tomatoes, so we decided to preserve them in one jar, because they were also neighbors in the garden.

As a result, we will not get easy the most delicious green tomatoes for the winter, and amazing vitamin salads, which also include onions and bell peppers. We will need one kilogram of green fruits and white cabbage, two medium onions and two sweet peppers. In the marinade, we add a spoonful of salt and 100 g of granulated sugar, two tablespoons of 9% vinegar. In each jar, we add a few allspice and black peppercorns for flavor.

For the salad, all the ingredients must be chopped, but first, the vegetables should be washed thoroughly so that no lumps of dirt and earth remain on them. Peel and rinse the carrots again, remove the stalk with seeds from the bell pepper pods.

It is advisable to remove excess liquid from vegetables by drying them with a towel, and then you can cut them into pieces. We cut the tomatoes into thin slices, finely chop the cabbage, and chop the bell pepper into strips. Onions can be cut into thin half rings, and large heads can be cut into quarter rings.

Green tomatoes for the winter: delicious

Now in a large bowl combine all the ingredients of our salad, sprinkle with salt and stir again. Next, you need to install a load on a bowl or pan, for this we put a circle or a flat plate on the vegetables, and set the oppression on top. In this position, the salad should stand for about 12 hours, during which time the components will let the juice go.

Delicious green tomato salad for the winter we will prepare in sterilized jars, so while our mixture is under oppression, they should be rinsed and calcined in the oven. For preserving salads, it is better to use small jars up to one liter with screw caps, which will facilitate the seaming process. The lids should also be boiled for five minutes and left in water until tightened.

When the specified amount of time has passed, the released juice must be drained, sugar and vinegar must be added to the mixture. Then put the saucepan on the fire and simmer over low heat for 10 minutes. While the vegetable salad is still hot, it must be laid out in jars, but not rolled up right away, since in this case we will need to carry out additional sterilization. Put the jars in a wide saucepan on a towel so that the water covers them up to the shoulders and does not pour inside during the boil, so the boil should be low. At the end, close the lids and turn over.

You can store in the refrigerator, but then it is advisable to pour a spoonful of vegetable oil on top of each jar, which prevents the formation of a moldy film on the surface. And you can close the jar with a nylon lid, but such preservation will not be stored for long, so it is better to eat the salad within a month.

A delicious recipe for green tomatoes for the winter

- this is always a flight of culinary imagination, you can experiment with harvesting methods, containers, additional ingredients and spices that ideally complement and emphasize the taste of unripe fruits.

We will now consider another delicious recipe for green tomatoes for the winter, this time we will add garlic, horseradish and mustard to each jar, so the fruits will turn out to be spicy and fragrant. For one three-liter jar, we need to prepare two kilograms of tomatoes, since we will harvest them in a bottle, then the fruits should pass into the neck. You need to select small tomatoes with a smooth skin.

The rest of the ingredients are spices: we need 20 g of mustard powder, 60 g of salt, seven peas of allspice and black pepper, one spoonful of sugar, four cloves of garlic, six bay leaves, a sprig of dill, a piece of horseradish root and a quarter of hot pepper.

As you noticed, the main role here is played by spices, which will provide an amazing flavor to our tomatoes. In clean jars, put peppercorns, lavrushka, horseradish root and a piece of hot pepper on the bottom. Also, half of the mustard powder should be poured at the bottom.

The ideal solution would be to use small cloves of garlic, then they must be taken according to the number of fruits. Large teeth must be peeled and cut into quarters. With a sharp knife, you need to make a notch in each tomato in the place where the stalk was attached. Insert a piece of garlic into this hole. Place the stuffed tomatoes tightly in the bottle.

In this recipe, tomatoes are poured with cold marinade, so you do not need to boil the marinade, just dissolve granulated sugar and salt in a small amount of warm water. You pour this solution into a jar of tomatoes, and top up with cold water so that it covers the vegetables. After that, we need a piece of dense fabric, which must first be thoroughly boiled. This fabric is placed on the neck of the jar, right on top of the tomatoes, and mustard powder is poured on top, which prevents mold from forming during fermentation.

During fermentation, liquid may flow out of the jar, so it is better to put it on a tray, after a couple of days foam will begin to appear, which means that fermentation has begun. They will be salted for two weeks, while they should be at room temperature. Then you can close the nylon lid and refrigerate, after another two weeks the tomatoes will be ready.

Delicious preparation for the winter from green tomatoes

Finally, we, of course, remember about which are the most popular preparation of these unripe vegetables. You can find such a salad in the market where they sell various vegetables pickled in Korean - carrots and eggplants, but delicious preparation for the winter from green tomatoes you can do it at home if you follow our recipe for cooking.

Spices play a key role here, and usually they use a ready-made set of spices in bags, the same as for pickling carrots in Korean. You can make a set of spices yourself by mixing your favorite and aromatic spices, because when you cook the most delicious green tomatoes for the winter, recipes you can change it at your discretion, for example, do not add bell pepper, but replace it with onions and carrots.

The main thing is not to forget about the "piquant" components - garlic and hot pepper. It is not recommended to pass the garlic through the garlic press, so it will lose all its juice, it is better to distribute it with the plane of a knife and finely chop it. It is enough to add a small piece of hot pepper, removing the seeds, if you do not want the salad to be too spicy.