Assorted "Emerald" without sterilization

Let's start from the very simple recipe- without sterilization. Components are rated for 3 liter jar, but you can calculate them by the amount of vegetables available.

Cucumbers and tomatoes are better to take medium-sized, firm, with a hard skin.

Ingredients:

• 1 kg of cucumbers;
• 1 kg of tomatoes (you can green);
• 3 dill umbrellas;
• 3 pcs. large horseradish leaves;
• 10 cloves of garlic;
• 8 pcs. black currant leaves;
• 10 black peppercorns;
• 1 sprig of tarragon (optional)

• 1.5 liters of water;
• 3 tbsp. l. salt;
• 3 tbsp. l. sugar (with a slide);
• 100 ml vinegar (9%).

Preparation:

1. To make the cucumbers crispy, soak them in cold water for a few hours.
2. Rinse jars and lids thoroughly with soda. Then we scald the lids with boiling water, and sterilize the cans a little over steam or in any other way, which is more convenient for you.
3. Wash all the greens, put them on paper towel... Peel the garlic, wash it, divide it into teeth. Drain water from cucumbers, wash thoroughly, cut off the ends. Small fruits can be left whole. Wash the tomatoes thoroughly too, pierce 1 cm in the area of ​​the stalk with a skewer or a sharp knife.
4. In every clean jar lay out: horseradish and currant leaves, two dill umbrellas, a tarragon branch. Then we spread a layer of cucumbers. Pour in half the cloves of garlic.
5. The next layer is tomatoes. Pour in the remaining garlic, peppercorns. Cover with an umbrella of dill.
6. Now you need to pour boiling water over the cans twice, the third time with marinade. It is convenient to pour boiling water into jars from a kettle. For these purposes, I use a special "technical" kettle - for conservation. Fill once, cover with lids, leave for 15 minutes.
7. Then we pour water, closing the jars with special lids with holes, back into the kettle. Boil, pour again for 15 minutes. After this time, pour water into the kettle again. Pour in salt, sugar, bring to a boil. Pour in vinegar.
8. Pour the brine into jars, roll it up. Let's turn it over, wrap it up.

After cooling, the assortment of cucumbers and tomatoes is ready for the winter!

Assorted cucumbers and tomatoes "Gourmet" for the winter: the most delicious recipe

Ingredients for a 2 liter jar:

• 700 g of tomatoes;
• 600-700 g of cucumbers;
• 1 PC. bell pepper;
• 80 g of grapes;
• 6 cloves of garlic;
• 0.5 pcs. carrots;
• 1 onion;
• 1/3 pod of hot pepper;
• 2 horseradish leaves;
• 2 pcs. bay leaf;
• 7 pcs. black peppercorns;
• Cherry leaves, currants - to taste;
• Dill, parsley - to taste;
• Tarragon branch - optional.

Marinade per liter of water:

• 50 ml vinegar (9%);
• 1 tbsp. l. salt;
• 1.5 tbsp. l. Sahara.

Preparation:

1. Banks must be washed, sterilized. Cut the edges of the washed cucumbers, soak them for an hour in cold water. Then we will merge the water. Wash the tomatoes.
2. Now we put herbs and spices in the jars. The more spices and herbs, the tastier the vegetables will be. At the bottom of each jar we put chopped horseradish leaves, parsley, dill, cherry leaves, currants, peppercorns.
3. Take hot pepper and cut a small piece into each jar. Add bay leaves (1-2 per jar). Cut carrots and onions into slices in each jar. There - Bulgarian pepper in pieces, peeled garlic cloves.
4. We take a jar, lay out the cucumbers in the first layer (vertically). Now we fill the voids with grapes. Then you can stack the tomatoes tightly.
5. Fill with boiling water - in the middle, not abruptly, from the kettle. Better to pour on top of the tomatoes. Then the jar will remain intact, will not crack.
6. Pour water to the very top, cover with sterile lids. Leave for 15 minutes. Drain the water back into the kettle through the lid with holes. We need to boil this water again and pour the jars for 15 minutes.
7. Now we need to prepare sweet marinade... We measure the vinegar into a measuring cup, add salt, sugar, stir well. Pour into a kettle. We drain the water from the cans into the kettle with vinegar. When boiling the marinade, do not put the lid on the kettle.
8. Pour vegetables with boiling marinade, roll up. Turn it over, wrap it in a warm blanket, leave it to cool completely.

This is the most delicious recipe assorted cucumbers and tomatoes for the winter.

Assorted "Magic" for 1 liter jar

I am often asked how to cook pickled cucumbers with tomatoes - an assortment for the winter, a recipe for 1 liter of water. Small cans are very suitable for a small family. A liter of marinade is enough for 2 liter or 4 half liter jars.

• 400 g of cucumbers;
• 300 g of tomatoes;
• 1 PC. bay leaf;
• 3 pcs. cherry leaves;
• 3-4 pcs. peppercorns;
• Dill greens to taste.

Marinade for 1 liter jar:

• 0.5 l of water;
• 3 tbsp. l. vinegar (9%);
• 1 tbsp. l. salt;
• 2.5 tbsp. l. Sahara.

Preparation:

1. Wash liter cans with soda, rinse, sterilize over steam for 5 minutes. We will rinse tomatoes and cucumbers.
2. Put spices and pour into the jars, fill with cucumbers and tomatoes.
3. Pour boiling water over the vegetables, leave for 10 minutes, covering with lids. Pour water into a saucepan, add salt and sugar. Boil, add vegetables again, leave for 5 minutes.
4. Drain the water again, boil, add vinegar. Pour the marinade into jars, roll it up. Turn it over, wrap it up. This is also a delicious recipe, just like in the store.

Assorted "Safe" for storage in a warm apartment

For greater reliability, you can prepare pickled cucumbers and tomatoes with sterilization. For convenience and safety, I make such blanks in small jars.

Ingredients for 1 liter can:

• 350 g of cucumbers;
• 350 g of tomatoes;
• 0.5 pcs. bell pepper;
• 1 dill umbrella;
• Horseradish root - a piece of 2 cm;
• 1 currant leaf;
• 1 clove of garlic;
• 1 clove bud;
• 3 black peppercorns;
• 1 tbsp. l. salt;
• 1.5 tbsp. l. Sahara;
• 1 tbsp. l. vinegar 9% (or 1.5 tbsp. apple cider vinegar 6%).

Preparation:

1. Soak the cucumbers for several hours. We sterilize jars and lids. Wash greens and vegetables, dry slightly.
2. Put dill, horseradish root, currant leaf, chopped chive in each jar. Add cloves and peppercorns.
3. Then we lay out the cucumbers vertically, on them - tomatoes. Filling the voids with stripes bell pepper... Pour in salt and sugar according to the recipe. Fill with boiling water (about 0.5 liters), add vinegar. Cover with a lid.
4. The blank can be done in a cold way: pour the vegetables with the marinade, cooled down to room temperature, and then sterilize the salad in jars.
5. Sterilize in a wide container with a covered bottom for 5 minutes at a low boil.
6. We take it out carefully, roll it up. Turning over, wrap it up. After cooling, we hide it for storage.

On a note

Many are interested in how much salt and sugar should be poured into the marinade. It depends on your taste preferences... If you like a little sweet vegetables, then add half as much sugar as salt. If not, there should be approximately equal amounts of sugar and salt.

Internet users love to share interesting recipes with us. I propose to see detailed video how to make assorted.

Cucumbers and tomatoes with zucchini

If you, like me, love pickled zucchini, you can safely add them to the assortment.

Ingredients for 1 liter can:

• 250 g of tomatoes;
• 250 g cucumbers;
• 200 g zucchini;
• 1-2 dill umbrellas;
• 1 large clove of garlic
• Bitter pepper - 1 cm piece;
• 1 currant leaf;
• 0.5 horseradish leaves;
• 6 peas of black pepper.

Marinade for three liter jars:

• 1.5 liters of water;
• 3 tbsp. l. salt;
• 9 tbsp. l. Sahara;
• 12 Art. l. vinegar 9%.

Preparation:

1. All components are washed and dried. We put dill umbrellas in sterilized jars, currant leaves, peppercorns, horseradish leaf, a clove of garlic cut in half, a piece of hot pepper.
2. We fill the jars with cucumbers, alternating them with tomatoes and chopped zucchini.
3. Fill with boiling water: the first time for 10 minutes, the second time for 15. For the third time, add salt, sugar, vinegar to the brine, stir. Bring to a boil, add vegetables.
4. We will tighten the lids. Let's turn it over, wrap it up.

From pieces of zucchini, you can cut out figures - leaves, flowers. Looks very nice!

Assorted cauliflower "Gardener's dream"

Highly delicious salting, a variety of vegetables will delight you in cold weather.

Ingredients for 1 liter can:

• 3 pcs. cucumbers;
• 5 pieces. tomatoes;
• 3 pcs. carrots;
• 180 g cauliflower;
• 3 pcs. small bulbs;
• 1 PC. bell pepper;
• 3 cloves of garlic;
• 3 pcs. bay leaves;
• 1 carnation bud.

For the marinade (for 2 liter jars):

• 1 liter of water;
• 3 tbsp. l. vinegar 9%;
• 2 tsp salt;
• 1 tsp Sahara.

Preparation:

1. We will wash, cut, peel the vegetables. Cut carrots and onions into circles, bell peppers - into long strips. Cauliflower we will disassemble into inflorescences.
2. Put onions, garlic cloves in sterilized jars, Bay leaf, cloves.
3. Pour water into a saucepan, add sugar and salt, and boil. Dip cucumbers, tomatoes, cabbage into the marinade, boil for three minutes. Turn off the fire, pour in the vinegar, mix.
4. We take out the vegetables from the pan with a slotted spoon, put them in jars. Fill with marinade, cover with lids. We sterilize the cans with conservation for about 10 minutes. Then we roll them up. That's all!

Assorted "Pleasure" with citric acid

Our family also loves this assortment: tomatoes and cucumbers for the winter - a recipe with citric acid... It turns out surprisingly tasty, even better than traditional pickling with vinegar.

Ingredients for a 3L can:

• 800 g of cucumbers;
• 800 g of tomatoes;
• 200 g carrots;
• 1 PC. bell pepper;
• 6-7 cloves of garlic;
• 3 dill umbrellas;
• 2-3 rings of hot pepper;
• 5-6 currant leaves;
• 4-5 cherry leaves;
• 1.5 liters of water;
• 8 tsp Sahara;
• 4 tsp salt;
• 1 tsp citric acid.

Preparation:

1. We wash all the vegetables. Cut off the tips of the cucumbers. We sterilize jars and lids.
2. We put dill umbrellas, cherry leaves, currants, garlic cloves, pieces of hot pepper, carrot slices, strips of bell pepper in the jars. Fill with boiling water, cover with lids for 15 minutes.
3. Drain the water, boil again and pour in for 20 minutes. Drain the water again, make the brine: add salt, sugar, mix.
4. Pour into jars, add citric acid, roll up. Let's roll a little on the table so that everything dissolves, turn it over, wrap it up.

After cooling, pickled vegetables with citric acid are ready.

Assorted "People's" with aspirin

I noticed for a long time that people like to add acetylsalicylic acid to conservation so that the cans do not explode later. At first this method scared me, but when I tried it, I was convinced that there was nothing wrong with it. After all, the concentration of the drug is very small. The vegetables are tasty, crunchy, without medicinal aftertaste. Try and you cook cucumbers and tomatoes with aspirin.

Ingredients for a 3L can:

• 850 g of tomatoes;
• 850 g cucumbers;
• 6 cloves of garlic;
• 2-3 dill umbrellas;
• 1 horseradish sheet;
• 10 black peppercorns;
• 2-3 pcs. bay leaf;
• 0.5 pcs. bitter pepper;
• 3 aspirin tablets.

For the marinade:

• 2 liters of water;
• 10 tbsp. l. Sahara;
• 6 tbsp. l. salt;
• 50 ml vinegar (9%).

Preparation:

1. Wash all vegetables and leaves, sterilize jars with lids. For tomatoes, we will make punctures in the area of ​​the stalk. Cut off the edges of the cucumbers.
2. Put all the leaves, dill, spices, chopped garlic, and bitter pepper on the bottom of the jars. Crush the aspirin tablets in a saucer with a mortar and add to the jar. Then fill the container with cucumbers and tomatoes.
3. How to make a marinade: boil water in a saucepan, dissolve salt, sugar, vinegar in it. Fill the vegetables immediately and roll them up with lids. Shake the containers lightly so that the aspirin dissolves, roll it on the table.
4. Then we turn it over, wrap it up, leave it to cool for a day. Then we hide it for storage. Serve on the table no earlier than after 40 days.

Now you know the most delicious recipes for assorted cucumbers and tomatoes for the winter and you can easily bring them to life. Bon Appetit!

In this salad of green tomatoes and cucumbers for the winter of tomatoes, you do not need to change the indicated amount of salt, sugar, pepper and vinegar, focusing on your own taste. For the second year I have been closing the salad in exactly such proportions, I am very pleased with both the taste finished product, and its ability to store long time... For winter vegetable preparations this is important: I remember how my very first squash caviar and how long did I suffer with pickled eggplants so that they stood well all winter.

In the salad about which there will be a speech, everything is matched perfectly. The composition is quantitative and qualitative, the stages of preparation, the duration of processing of filled cans. Green tomato and cucumber salad must be sterilized.

Ingredients

2.5 kg green tomatoes
600 g onions
1.2 kg sweet pepper
3 kg of cucumbers
Vinegar 9%, sunflower oil, allspice peas, bay leaf, salt, sugar
7-10 bay leaves
Parsley and dill - 1 bunch each

The amount of vegetables, herbs, sugar, salt and spices is indicated for about 7 liter jars.

Preparation

Start by preparing the cans. As always, wash them, sterilize with the caps. After that, wash everything that you will add to the salad: green tomatoes, cucumbers, Bell pepper, greens. Onion first peel off the husk, then wash. Cut vegetables and herbs into small beautiful pieces of arbitrary shape. Cut the greens into smaller pieces and mix everything in a large bowl. At the bottom of each pre-washed and boiled water jar, put 8 allspice peas, 1 medium bay leaf, 1.5 teaspoons of salt, 2 tablespoons of sugar, 3 tablespoons of refined vegetable oil and 3 tablespoons of regular vinegar.

Pack the vegetables very tightly into the jars. There is no need to add water, it will act as a marinade vegetable juice which is in the process heat treatment will mix with vegetable oil and vinegar, salt and sugar will dissolve, spices will give off their aroma.

Sterilize the banks in large saucepan 30 minutes each - if they are liter. If half a liter, then 20 minutes is enough. Roll up with sterile lids, turn over and let cool under the covers.

Try also

Pickled cucumbers with green tomatoes for the winter: a recipe with a photo

Ingredients for making pickled cucumbers with green tomatoes and carrots:

• Cucumbers (medium size) how many will fit in a jar,
• Green tomatoes - 1 - 2 tomatoes,
• Carrots - 50 grams
• Spices (allspice peas, cloves, mustard seeds, bay leaf),
• Garlic - 2 cloves
• Hot pepper in a pod - a few rings,
• Salt -1.5 tbsp. spoons,
• Sugar - 3.5 tbsp. spoons,
• Vinegar (70%) - 1.5 tsp,
• Water - 1.5 liters.

Cucumbers with green tomatoes for the winter: recipe step by step

Put the spices of your choice in clean, as mentioned above, sterilized jars. Also put the rings hot pepper and don't forget the garlic, which you chop at random.

Rinse green tomatoes and cut into small slices, approximately the tomato needs to be cut into 6 - 8 pieces. Place the tomato slices in a jar on top of the spice.

Carrots, cut at random, we used a curly knife, so the carrot slices turned out to be beautiful and wavy. The slices should be no more than 2 cm thick. Put some of the carrots in a jar.

Now alternating between carrots and cucumbers, fill the jar.

Pour boiling water over the filled jar. Leave the jar alone under closed lid for 15 minutes. Then drain the water into the pan and put it back on slow fire.

In the meantime, pour salt and sugar into the jar. This workpiece uses a large number of sugar, which will make the contents of the jar very tasty.

Pour boiling water over the jar a second time and add vinegar.

Roll up the jar with lids and turn over, check if the lids are screwed on tightly. Cover the cucumber and tomato blanks with a blanket and let them sit until they cool completely.

Then move the workpieces to a cool dark place for storage.

Successful blanks !!!

Green tomatoes are not at all an offensive fiasco in a cold summer, but a real find for those who love to roll up for the winter various salads... Salads from green tomatoes for the winter long ago won the well-deserved fame in our families. If you haven't prepared such salads yet, our recipes and tips will help you prepare delicious green tomato salads for the winter.

In order to prepare green tomato salads for the winter, you will need standard set supplies, vegetables (and, of course, green tomatoes!), a few recipes, and a little patience. For cooking salads, a wide saucepan or basin is best suited, copper is better, but aluminum will do. Enamel cookware it is not suitable for cooking salads, they offensively burn to the bottom, spoiling the taste and aroma of the dish.

If the recipe involves sterilizing salad jars, you will need a wide saucepan with a towel on the bottom to prevent the jars from bursting when heated.

Salt for making salads should be taken with ordinary stone salt. Not "Extra", not iodized, the most simple salt... Otherwise, you risk losing all the blanks.

It's up to the recipes. There are many of them, so our site has chosen the most delicious and uncomplicated ones.

Danube salad with green tomatoes

Ingredients:
1 kg green tomatoes
1 kg of sweet pepper
1.4 kg of cucumbers,
500 g onions
1 hot pepper,
2 tbsp salt,
5 tbsp Sahara,
200 ml of vegetable oil,
50 ml of 9% vinegar.

Preparation:
Prepare and cut vegetables: tomatoes into slices, cucumbers in half circles or quarter circles, peppers into strips, hot peppers into small cubes, onions into half rings. Put all vegetables in a saucepan, add salt and sugar, add vegetable oil and vinegar, stir and put on low heat. Stir constantly, bring to a boil and cook for 5 minutes. Spread out hot salad on sterilized jars and roll up. Turn over onto a blanket, wrap well and let cool for 1-2 days.

Sweet and sour salad of green tomatoes, carrots and onions

Ingredients:
3 kg of green tomatoes,
1 kg of carrots,
1 kg of onions
1 stack. vegetable oil,
½ stack. water,
2 tbsp salt,
1 stack. Sahara,
½ stack. 6% vinegar.

Preparation:
Cut the tomatoes into slices, grate the carrots on coarse grater, cut the onion into half rings. Put all the vegetables in a bowl for cooking salads, add salt, sugar, water and vegetable oil, stir and leave for 2-2.5 hours for the vegetable mixture to juice. Stir a couple of times. Then put the bowl of salad on the fire, bring to a boil and simmer for 25 minutes. Spread the hot salad in sterilized jars, roll up, turn over and wrap until it cools completely.

It is believed that sterilized workpieces are stored much better. If you are not able to load all your green tomato salads for the winter in cool cellars, it is better to use the following recipe.

Green tomato salad without vinegar (sterilized)

Ingredients:
2 kg of green tomatoes,
500 g carrots
500 g onions
500 g sweet pepper (better than multicolored),
2 heads of garlic,
1 bunch of greens
1 stack. vegetable oil,
½ stack. Sahara,
3 tbsp salt.

Preparation:
Cut the tomatoes into slices, bell peppers and onions into half rings, chop the carrots into thin slices. Finely chop the garlic with a knife, chop the herbs. Put all vegetables and herbs in a bowl, stir and leave for 6-7 hours. Add salt and sugar. Heat the vegetable oil separately and pour it into a bowl of vegetables. Stir well and place in sterilized jars. Cover the jars with boiled lids, place them in a wide saucepan, pour boiling water over the shoulders and put on fire. Sterilize from boiling for 15 minutes. When time is up, roll up the cans, turn over, wrap and leave to cool.

"Bright" salad

Ingredients:
2 kg of green tomatoes,
1 kg of sweet colored pepper,
1 kg of carrots,
1 kg of onions
500 ml of water,
250 ml 9% vinegar,
250 ml of vegetable oil
160 g sugar
3 tbsp salt.

Preparation:
Rinse all vegetables, peel and cut: tomatoes into slices, bell peppers into strips, onions in half rings, grate carrots on a coarse grater. Combine water, oil, salt and sugar in a salad pot. Put on fire, bring to a boil and add vegetables to a saucepan. Stir, bring to a boil, cover, reduce heat and simmer for 10 minutes. After the time has elapsed, add vinegar, mix well and spread hot in sterilized jars. Roll up immediately, turn over and wrap until cooled completely.

In our piggy bank there are also recipes for hot salads that will appeal to all thrill-seekers. Seeds from hot pepper you can not remove it to add more bitterness and sharpness to your workpiece.

Hot salad of green tomatoes, garlic and hot pepper

Ingredients:
2-2.5 kg green tomatoes,
3 large heads of garlic,
2-3 chili peppers
100 ml of table vinegar,
3 tbsp salt,
3 tbsp Sahara.

Preparation:
Cut the tomatoes into small slices, pepper into slices, while you do not need to remove the seeds, this will make the appetizer even sharper. Pass the garlic through a press. Combine all ingredients and leave for 30-40 minutes to form juice. Stir, arrange in sterilized jars so that each has enough juice (put 2-3 jars at once). Roll up boiled lids. Store the workpiece in a cool place.

Green tomato caviar

Ingredients:
3 kg of green tomatoes,
1 kg of carrots,
500 g onions
5-7 pods of sweet pepper,
3 pods of hot pepper (to taste),
250 ml of vegetable oil
150 ml mayonnaise,
150 g sugar
2 tbsp salt,
2 tsp ground black pepper,
3 tbsp 70% vinegar.

Preparation:
Pass all vegetables through a meat grinder or chop in food processor or a blender. You don't need to remove seeds from hot peppers. Add salt and sugar to the mass, mix and put on fire. Bring to a boil, reduce heat, and simmer for about an hour. Stir occasionally to avoid burning. When the time is up, add to the vegetable mass ground pepper, mayonnaise, vegetable oil and vinegar, stir and simmer for another 15 minutes. Lay out in sterilized jars, roll up, turn over, wrap up.

And finally - interesting recipe lettuce, which combines autumn vegetables and apples.

Salad with green tomatoes "Hello Autumn"

Ingredients:
500 g green tomatoes,
1 kg of cucumbers
500 g apples
500 g zucchini
200 g garlic
100 ml of vegetable oil,
50 g sugar
40 g salt
100 ml of apple cider vinegar.

Preparation:
Cut tomatoes, cucumbers and zucchini into slices or quarters. Cut the apples into slices. Chop the garlic with a knife. In a saucepan for cooking salad, combine all the ingredients, stir and put on fire. Bring to a boil, stirring occasionally, cook for 10 minutes and place in sterilized jars. Roll up, turn over, wrap up.

Try our green tomato salads for the winter, you will definitely not regret it!

Happy blanks!

Larisa Shuftaykina

There are many different blanks from tomatoes. We all prepare them from year to year, using proven recipes. These are the usual rolls in our cellars and snacks on our tables. All this abundance is being prepared from ripe tomatoes. Today we will talk about recipes for pickled green tomatoes for the winter, which will appeal to many.

Pickled green tomatoes for the winter: recipes with garlic

The simplest recipe that requires:

• Dairy ripeness tomatoes - kilogram;
• Garlic - medium head;
• Salt - 60 grams;
• Sugar - 75 grams;
• Laurel - 2 leaves;
• Dill seeds - coffee spoon;
• Vinegar is a glass.

Preparation:

1. We cut the washed tomatoes into four or six parts. Add coarsely chopped garlic to them. Stir, lay out on prepared banks.
2. Boil three liters of water with sugar, salt, laurel leaf, dill seeds. Pour vinegar. Fill the laid vegetables with brine, cover with lids.

Store the marinated appetizer in a cool place.

Snack "Red-green assorted"

Another simple recipe for pickled green tomatoes for the winter, in which we will use green and brown fruits at the same time. At the same time, they will differ in taste.

Let's prepare:

• Green tomatoes - 5 kilograms;
• Brown - 5 kilograms;
• Garlic - 10 heads;
• Parsley - 3 bunches;
• Vinegar - a hundred-gram faceted glass;
• Sugar - half a kilo;
• Salt - 250 grams;
• Aspirin - 3 tablets.

How to marinate:

1. Cut vegetables in half, if large - in quarters.
2. Cut the parsley into pieces, crush the garlic with the flat side of a knife, then chop it.
3. V three-liter cans tightly stack the prepared foods alternately. Put one aspirin on top.
4. Prepare the marinade by boiling five liters of water with salt and sugar. Add vinegar at the end.
5. Fill the vegetables with the prepared brine. We roll up the cans, turn them over, cover them.

In the morning we take out to the basement.

Many will like this recipe for pickled green tomatoes for the winter, as in the store. Such tomatoes from the times of the USSR are very tasty.

Products on prescription as in the store:

• Milk tomatoes - 2 kilos;
• Laurel - 2 leaves;
• Allspice and bitter pepper - 10 peas each;
• Carnation - 7 buds;
• Salt - 60 grams;
• Sugar - 75 grams;
• Vinegar essence - a teaspoon.

Preparing conservation:

1. We take the number of cans at will. We wash them with soda, pour boiling water over them.
2. Put the spices on the bottom, place the tomatoes on top.
3. Pour boiling water over everything, let stand for twenty minutes.
4. We pour out the water, put it on the stove.
5. Pour salt, sugar into the jar, pour in the essence. Fill with boiling water, roll up.
6. Cover the inverted jars with warm things, keep it until it cools.

We store it in a designated place.

Delicious green tomatoes with garlic and carrots

Tomatoes with garlic and carrots look great on the table and in jars. This wonderful recipe an old friend shared with me.

Ingredients:

• Tomatoes - 2 kilograms;
• Carrots - 3 pieces;
• Garlic is the head.
• Marinade:
• Water - 3 liters;
• Salt - 90 grams;
• Sugar is an incomplete glass;
• Vinegar - a glass;
• Black pepper - 20 peas;
• Laurel - 2 leaves;
• Lean oil - 3 tablespoons.

How to preserve:

1. Wash carrots, peel, cut into thin circles. Cut the garlic peeled from the shell into plates.
2. My tomatoes, cut the fruit into two-thirds. Put a piece of carrot and garlic into the cut. We put the tomatoes prepared in this way in jars.
3. We boil all the ingredients for pouring, with the exception of vinegar, for fifteen minutes. We pour it in after removing it from the stove.
4. Pour vegetables with hot brine, cover with lids.
5. Sterilize for 12 minutes, seal, cool, take to the basement.

Advice! For canning, fruits should be taken at the stage of milky ripeness, and not completely green.

Name next recipe speaks for itself.

Lick your fingers recipe

A set of products for 4 liters:

• Green tomatoes - 2.5 kilograms;
• Bulgarian pepper - 200 grams;
• Bitter pepper - 1 pod;
• Fresh dill - a large bunch;
• Garlic - 120 grams;
• Water - 1.2 liters;
• Sugar - 125 grams;
• Salt - 60 grams;
• Vinegar - 100 milliliters.

We will cook in liter jars:

1. Wash vegetables, dry them. Cut the fruits into several parts, depending on the size. We shift it to a large basin.
2. Twist the peppers and garlic peeled from seeds. We send gruel to chopped tomatoes. Add dill there, finely chopped with a knife. Stir, leave for a while.
3. Boil water, salt, sugar until the crystals dissolve, pour vinegar, remove from heat.
4. We fill the washed and sterilized jars with the vegetable mixture. Shake them lightly for a tight fit.
5. Fill the mixture with boiling brine.
6. We place the cans in a saucepan with warm water covered with a cloth napkin. Sterilize at a quiet boil for 25 minutes. Then we roll up and cover for a day.

Such an appetizer stays perfectly throughout the winter, even at room temperature.

Country style tomatoes

We will cook them without sterilization.

Necessary:

• Tomatoes - 3 kg;
• Onions - 300 g;
• Horseradish root - to taste;
• Dill - 5 umbrellas;
• Greens.

For the marinade:

• Water - 1.5 liters;
• Sugar - three quarters of a glass;
• Salt - a quarter of a glass;
• Mustard seeds - dessert spoon;
• Laurel leaf - 3 pcs.;
• Black pepper - 10 peas;
• Carnation - 5 buds;
• Vinegar - 150 ml.

We clean the prepared vegetables, wash them. Cut the onion into half rings, the horseradish root into long strips. We put tomatoes in dry, sterilized jars, interspersed with the rest of the products. For the marinade, boil all the ingredients, add vinegar. Pour the workpiece with hot brine, roll it up, cover it. After complete cooling, we take it out into the cellar.

Green tomatoes in jars without sterilization

it great recipe pickled green tomatoes for the winter without sterilization.

• 1.5 kilograms of tomato;
• 4 laurel leaves;
• 5 pieces of allspice;
• 60 milliliters of vinegar;
• 30 grams of salt;
• 50 grams of sugar;
• Litere of water.

First of all, we prepare the jars. We wash them well and sterilize them. We lay out the spices with garlic.

1. Pour some water into a large container, boil.
2. We wash the fruits and send them to boiling water. We heat vegetables for no more than twenty minutes. We take it out and immediately put it in the banks.
3. Put salt, sugar in the water, cook the brine for several minutes. We add vinegar to tomatoes, not to marinade.
4. Our vegetables are already in jars with vinegar, now we can fill them with marinade.
5. We close the jars. Let it cool under the covers.

Store in a cool room. Tomatoes in jars are ready without sterilization.

Sweet recipes are more often used by housewives who have children.

Sweet tomatoes

For this recipe, we will prepare a minimum of products, but this will not spoil the taste of the tomato. We will seal the tomatoes in liter jars.

• 2 kilograms of small green tomatoes;
• 5 pieces of bell pepper;
• 450 grams of sugar;
• 180 grams of salt;
• 6 tablespoons of vinegar.

We fill the jars with tomatoes and chopped peppers. Pour vegetables with boiling water for thirty minutes. After cooling down, pour the water into the ladle and put it on the stove. Add salt, sugar, after boiling - vinegar. Pour the marinade into jars with vegetables. We roll it up, after cooling we take it for storage.

Spicy tomatoes in a spicy marinade "Hellish"

This is a simple recipe and we won't spend a lot of time preparing it. Tomatoes are very spicy, which is why the name is "Hellish".

Required by prescription:

• 3.5 kilograms of green tomatoes;
• 3 hot peppers;
• 1 bunch of dill, parsley;
• Large head of garlic;
• 10 pieces of allspice, black peppercorns;
• 2.5 tablespoons of salt;
• 1 cup of sugar;
• 1 glass of vinegar.

How to cook:

1. Cut the fruits into quarters, put them in a deep enamel container.
2. Seeds must be removed from hot peppers. Cut it into small cubes, send it to the tomatoes. Chopped herbs and garlic are also added to vegetables.
3. We mix all the products, leave for twenty minutes.
4. For the brine, we need to dissolve salt, sugar in 2.5 liters of boiling water, pour in vinegar, add peppercorns.
5. Put the vegetable mixture in jars and fill it with brine. We insist twenty minutes.
6. Gently pour the cooled marinade into a ladle. We boil and again pour into the jars.
7. We cork it, cover it with a blanket, in the morning we lower it into the cellar.

On a note! The products are designed for two three-liter cans.

Spicy Stuffed Tomatoes

This is another option for cooking hellish tomatoes.

• 10 kilograms of green tomatoes;
• 10 pieces of red bell pepper;
• 7 pods of hot pepper;
• 10 large heads of garlic;
• 2 large bunches of celery
• 2 bunches of parsley, dill;
• Horseradish root.

Preparation:

1. First, we need to clean and scroll the horseradish root. Put the gruel into a cup, cover with cling film.
2. Scroll all subsequent products into one dish. Bitter and sweet peppers, peeled from seeds, garlic, herbs. Now you can vegetable mix mix with chopped horseradish.
3. Cut the tomatoes in half, but not completely. We start with a spicy mixture, put in an enamel container. If any filling remains, it can be spread on top.
4. Prepare the brine at the rate of 1 tablespoon of salt and 1.5 vinegar per liter of warm water.
5. Fill with brine stuffed tomatoes, we install the load on top.

The vegetables will be ready in two months. Also, this snack can be prepared for the winter in banks.

I advise you to watch a video recipe for making pickled green tomatoes.

I tried to pick up best recipes pickled green tomatoes for the winter. Cook, taste, choose. Recommend the most delicious recipe to your friends.