• 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 simply because of a cold snap, ordinary red ones have not matured.

1

Today, in country estates and dachas, zealous owners grow different varieties of tomatoes, which are often similar only in meatiness and juiciness. Otherwise, you can find a lot of differences in taste, aroma, shape and color. By the way, about the latter. It has long been noted that only green tomatoes, which contain negligible amounts of oxalic, malic and citric acids, do not even cause any reactions in people with allergies..

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

2

To begin with, we offer recipes for the most burning taste of the preparation, which is perfect as an appetizer for meat dishes - spicy stuffed tomatoes, canning them 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 hot paprika and garlic for 1 bucket of tomatoes, as well as a quarter of a kilo of celery leaves.

All of the listed ingredients, except for tomatoes and vinegar, are scrolled in a meat grinder, you can also use a blender, but there is a possibility that there will be an excess of juice. Then we take the tomatoes, cut out a small round area in the place where the stalk was, and use a tablespoon or teaspoon (depending on the size of the fruit) to clean the core. It can be chopped and mixed with a previously prepared hot filling, or simply put into a fresh salad. Then carefully put the mixture into partially emptied tomatoes, and at the end of this procedure, put the stuffed fruits in sterilized 3-liter cylinders.

Now let's get to the brine. It will require 250 grams of salt, vinegar and sugar, per 5 liters of water. To begin with, heat the water on the stove in a large saucepan and pour the specified amount of salt and sugar into it. Then bring to a boil and turn off immediately, then add vinegar to the container. And finally, the canning itself. Pour the brine into cylinders, where there are already spicy stuffed tomatoes, 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 bandage them with polyethylene, but it will be necessary in a cold cellar.

Alternatively, stuffed tomatoes are prepared with garlic filling. For the most part, if you recall the common recipes, spicy 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 placed. If the fruits are large, we cut them in half and from the outside we pierce each slice with a knife in several places, where we push the garlic.

We make the brine like this: 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 it off and add half a glass of 9 percent vinegar (1 tablespoon of essence for 6 tablespoons of water). Canning will not take much of your time. We pour the brine into sterilized cylinders, where the stuffed tomatoes are placed, and blanch in a saucepan with boiling water for up to 15 minutes. We close the container with sterile lids and get delicious canned spicy tomatoes among the reserves 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, soak them in salt water for about 2 hours.

3

It's hard to find more lovers of hot spices, salads and snacks than Koreans. Therefore, in the cookbooks dedicated to the dishes of this country, there are always recipes that describe how to do so in order to provide yourself with savory appetizers for your festive table. Of course, you are unlikely to find stuffed tomatoes among the Korean recipe, but ordinary pickled preparations "with a twinkle" are quite. So, make sure in advance that among the ingredients there are garlic and pepper (red and black ground, spicy, and also 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 onions, 15 medium cloves of garlic, 2 hot peppers, greens. For the brine, you 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 taken in half for harvesting - red and green. We make the marinade, bringing the water to a boil and pouring sugar and salt into it (until dissolved), pour out the oil, and after turning it off, vinegar.

Sterilize 1 or 2 liter jars over steam or in a microwave oven. We put the lids in a saucepan with boiling water in advance. We put in a container first the greens and garlic to the bottom, then the tomatoes, having previously pierced them in several places with a toothpick so that the skin does not burst. Cut the bell pepper into 4 slices, the onion can be chopped into rings, all this, together with hot peppers, is also loaded into jars between the layers of tomatoes. Fill with brine, which by this time should just boil. Then we put the jars in a double boiler or in a saucepan with a small level of boiling water and blanch for 10 minutes, then close the lids and turn over until cool. Store in a cool place.

The second option, which Korean recipes offer us, is faster, but it differs in that it is advisable to store tomatoes pickled in this way in the refrigerator. So, for a kilogram of tomatoes, prepare the following ingredients: a couple 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, we take to taste.

Let's move on to how you can cook quickly and simply spicy tomatoes for the winter. Wash the fruits themselves under running water, peel them of the stalks and cut them in half. We divide the garlic into cloves, from which we remove the husk, take out the core with the seeds from the bell pepper, separating the stalk at the same time. Next, twist the pepper and garlic in a meat grinder, and chop the carrots on a grater, chop the greens with a knife. Put greens, garlic mass, halves of tomatoes and seasonings in a large jar. We boil a liter of water, put salt, sugar and oil there, dissolve the first two components, turn off and add vinegar, without which canning is impossible. Pour the tomatoes with marinade and close, then turn the container over until it cools down, getting spicy tomatoes for the winter.

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To begin with, let's mentally transfer to the Caucasus, having cooked and then tasted Georgian tomatoes preserved for the winter. Recipes like this are rare. You will need for 1 kilogram of tomatoes: 50 grams of garlic, 100 - dill, 150 - parsley and 200 celery, 1 hot pepper pod, and one bay leaf for each closed jar. For brine for the same amount of tomatoes: 3 glasses of water and a tablespoon of salt. We choose tomatoes small, dense, without defects, first wash the fruits and wait for the water to drain.

We put a saucepan with the above amount of water on the stove, light a small fire. Having almost brought to a boil, we throw parsley and celery into the future brine, and then cook the herbs 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 along the way, after which we divide each ring into 2 parts. Put tomatoes in layers in sterilized cylinders, between which we lay layers of greens, pieces of garlic and pepper. Fill with hot brine and close. After half a month, the pickled tomatoes will be ready.

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

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

We put celery jars on the bottom, then a layer of tomatoes, again greens and so on to the top, finishing with celery. Fill in the brine and cover with oppression (a small load). We wait for the workpiece to ferment and the liquid becomes transparent, drain it, boil it, pour it back into the 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 methods and choose exactly the one that will later become your "crown".

Recipe for green tomatoes for the winter spicy

Parsley root - 295 g
- lavrushka - 5 pieces
- a glass of sugar
- sweet pepper - ½ kg
- carrots, onions - by kilogram
- green tomatoes - 4 kg
- clove buds - 10 pieces
- sunflower oil - 320 g
- laurel leaf - 5 pieces
- black peppercorns - 20 pieces

Preparation:

Wash and peel all vegetables. Chop the tomatoes into slices, chop the peppers into strips, and chop the onions into rings. Rub the parsley root and carrots, sprinkle the vegetables with salt, cover, hold for 10 hours with the lid closed. Drain the brine, pour sugar into the mixture, throw in the spices, pour in 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:

Pure water leaf
- salt - 20 g

Cooking features:

Wash the vegetables thoroughly. Peel the garlic and onion, cut off the top, take out all the pulp with a teaspoon. Mix it with garlic, onion and bell pepper, pepper, stir. Stuff the tomatoes with this mixture, cover with the cut top, put in boiled containers. Sterilize the jars and store them after capping.

Green tomato salad for the winter spicy

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
- bulb onion - half a kilogram

Preparation:

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

Green tomatoes with hot peppers for the winter

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

Cooking steps:

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

A spicy snack of green tomatoes for the winter

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

Cooking steps:

Wash the tomatoes, chop into slices, cut the stalk. Chop the cabbage into thin strips, chop the onion. Remove seeds from peppercorns, chop into strips. Mix the slices, salt. Transfer the mixture to an enamel saucepan, place the oppression on top, let it stand for 12 hours. Drain the released juice, season, add sugar, add acetic acid. Boil, cook for 10 minutes. Put 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
- prunes - 100 g
- a glass of honey
- salt - a small spoon
- half a glass of vinegar
- mustard seeds, allspice and ground pepper - small spoon each

Cooking steps:

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

Ingredients:

Carrots - 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 the tomatoes with a blender. Pass the peeled onions and carrots through a meat grinder. Heat oil in a skillet. Fry the onion, toss the carrots, simmer with the lid closed for another 15 minutes. Add tomatoes, salt, add granulated sugar, green tea, cover with a lid, then simmer another 10 minutes. Unplug the stove, pour in the vinegar. Combine with spices and garlic. Add stewed vegetables, cork.

Required components:

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

For the marinade:

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

How to cook:

Put the spices in clean three-liter jars. Wash the vegetables, chop the garlic. Chop the carrots into slices, the garlic into slices. In the 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. Place the "cheerful" tomatoes in containers, pour boiling water on top, leave for twenty minutes to infuse. Drain the liquid, salt, add sugar, boil. Pour the marinade into a container, add a small spoonful of essence to each jar, seal.

Spicy pickled green tomatoes for the winter.

Prepare these components:

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

How to cook:

Cut the tomatoes into four parts, peel the pods of two types of pepper. Chop the fruit in half rings. Put the vegetables in a saucepan, add granulated sugar, salt, add chopped greens, chopped hot peppers. Enter vinegar, stir, let stand for 24 hours at room temperature. Spread the appetizer in sterile jars, cover with plastic lids. Refrigerate for storage.

Canning green tomatoes for the winter spicy recipes.

Ingredients:

Unripe tomatoes - 3 kg
- aspirin
- spicy peppercorn
- carrots, onions, bell peppers - by a kilogram

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

Preparation:

Wash vegetables thoroughly. Free the peppers from the middle. Chop the tomatoes into large slices, the carrots - rub, the onions - chop in half rings. Grind the bitter peppercorns. Fold the slices in an enamel bowl, add salt, sugar, combine with oil and vinegar. The mass should be infused for at least 8 hours. After the juice is released, transfer the mass to the fire, continue to cook for half an hour. Put the salad in steamed jars, throw in an aspirin tablet, cork.

Prepare:

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

Cooking steps:

Put vegetables in an enamel bowl, chopped as follows: tomatoes - in slices, onions - in large rings, carrots - rub. Stir, add salt, let stand for 12 hours. Cook the marinade from vinegar, butter and sugar, boil it for about 3 minutes. With the marinade pouring, which has not yet cooled, pour the 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 into wedges. Wash a bunch of parsley with dill, chop. Cut the chili into small pieces, removing the seeds. Pass the garlic through a press. Mix all the ingredients with chopped tomato slices, salt, sprinkle with 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 and salt - three tablespoons each
- vinegar - 145 ml
- pods of red hot pepper

Preparation:

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

Spicy snacks are popular not only among the eastern peoples, but also among ours. Of course, it is not customary for us to add too many spices and bitter 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 housewives in our country have faced this from time immemorial. Not wanting to "translate goodness", they began to come up with a variety of ways to prepare such tomatoes, and it is worth noting that they came up with many such methods. Spicy, sweet, spicy, pickled, salty, stuffed, with assorted vegetables, in the form of - there are many recipes for canning green tomatoes today, and at least once having tried one of them, every housewife is convinced of how wonderful dishes can be prepared even, it seemed would, from unsuitable vegetables for this. So let's take a look at the most original, best of these recipes.

Green pickled tomatoes "Garlic bouquet"

Ingredients:

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

1. Make a hole in the middle of the tomato with a knife - so that half a clove of garlic fits there. Do this with all the tomatoes.
2. Preparation of the marinade: pour 6 liters of water with vinegar into a saucepan, add lavrushka, add salt, sugar, seeds from dill “umbrellas” and boil.
3. Put dill greens, garlic-stuffed tomatoes into the jars. Pour in hot marinade and roll up.
4. Put the jars, turning them upside down and wrapping them in a blanket for self-sterilization until they cool completely. Take out to a place where the temperature does not exceed 18 degrees (it is better to store in a cellar).

Pickled green tomatoes with garlic, cut into wedges

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

Ingredients:

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

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

Green tomatoes "Georgian"

Canning 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 night temperature drops, not all tomatoes in the open field have time to ripen by the end of the season.
The recipe is for 5 kg of tomatoes. They must first be cut and soaked in hot water for half an hour.

Ingredients:

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

Green tomato recipe:

1. We take a bunch of each type of specified greens, a couple of medium bell peppers, one hot one, a head of garlic and grind everything in a blender.
2. Stuff the cut tomatoes with this mixture, tamp them into jars.
3. Fill with marinade: 2 tbsp. l. salt, 1 tsp each of sugar and vinegar, diluted in 1 liter of water. Sterilize filled jars for about half an hour. After that, roll up, let cool and put in the coolest place.

Every year we are faced with the fact that the harvest of tomatoes leaves green unripe fruits that need to be used. It would seem, what can be done in this case? But thrifty, smart housewives will find use for 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):

• 1l 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 garlic cut into thin plastics into the cuts.
2. Tomatoes can also be cut in half or into 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 with 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 chosen for canning, and for best results, they should be soaked before canning for 6 hours in a saline solution, changing it every 2 hours.

Original post by Enigmatica

Thanks for the detailed recipes !!

Stuffed Green Tomatoes by Vali M.V.B

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

Pour in boiling marinade, add 1 aspirin to the jar and roll up.

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.

Method for preparing pickled green tomatoes

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

Grate the carrots on a coarse grater.
Chop the 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 lengthwise but across, but not completely.
Fill the tomatoes with the vegetable mixture and put them in a saucepan (enameled) and pour cold brine up to the top.
We cover with a lid, but so that you can put oppression on top.

If the tomatoes are small, they can be stacked in several rows around the pan.

Salt for 3-4 days.
Then chop, add 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 piece. per can
weak red pepper - one piece.
salt - one tablespoon

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

2. Cut the garlic cloves into 4 pieces. Cut the pepper pod lengthwise and, after removing the seeds, cut into half rings.

3. Pour water into a saucepan, add it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then

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

4. In clean, scalded jars, place the tomatoes in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as pieces of garlic and pepper. Pour the filled jars to the top with warm brine, seal and put in a cool dry place.

5. The tomatoes will be ready in about 2 weeks.

Pickled tomatoes

OPTION 1

Take green large tomatoes
celery sprigs
garlic

Bitter pepper, red

Cooking brine -

For 1 liter of cold, not boiled, water,
70 g coarse salt

Cut the tomatoes lengthwise, not completely.

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

Pepper - rings.

Celery - twigs.

We put several pieces into each tomato.

Garlic, 2-3 pcs. pepper (adjust the pungency to taste).

We put in the celery, folded several times. The tomato can be wrapped with thread so that it does not creep.

Put celery sprigs on the bottom of a saucepan, barrel or jar, then tomatoes, celery again, etc. There should be celery on top.

Fill with brine and put under oppression.

3 liter jar - about 1.5 liters of brine.

The tomatoes should ferment when they stop bubbling and the brine becomes transparent, then it's done.

You can use it.

For long-term storage:

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

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

OPTION 2

Cut the green tomatoes in half, put a plate of garlic and red hot pepper in each cut.
We put in a container, shifting with herbs (parsley, dill, fennel, grape leaves, currants and cherries), add bay leaves and allspice, fill with brine and leave to salt.
Brine: for 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 - 4 heads,
onion - 1 pc.,
dill, parsley - small bunches,
bay leaf - 2 - 3 pcs.,
allspice peas - 3-4 pcs.,
water - 2 l,
salt - 4 tbsp. spoons,
granulated sugar - 1 tbsp. spoon.

Preparation:

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

OPTION 4

Spicy and aromatic

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

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

Snack recipe:

Three carrots on a coarse grater.

Finely chop the parsley and dill.

Finely chop the garlic.

Finely chop the red pepper too.

Mix greens, garlic and peppers with carrots - the filling for green tomatoes is ready.

Cut the tomato in half, not lengthwise, but across, but not completely. Cut large tomatoes several times so that they are better saturated with brine.

Fill the tomatoes with the vegetable mixture, put them in an enamel pot and fill them with cold brine to the top.

We cover with a plate or a lid, put oppression on top.

If the filling remains, place it between the tomatoes.

Salt for 3-4 days and you can already eat. If you want to roll it up for the winter, you need to lay it out immediately on the banks and fill it with hot brine. Add 1 teaspoon of vinegar essence to each liter jar. Sterilize. Roll up.

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

Pickled 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 pepper weakly hot - one piece.
salt - one tablespoon

Recipe preparation method

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

2. Pour water into a saucepan, bring it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then take out the herbs and cool. Add salt to the broth.

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

4. In clean, scalded jars, put 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. Pour the filled jars to the top with warm brine, seal them and put them in a dry, cool room.

6. The 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 sprigs of parsley, a plate (block) of raw carrots 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 ...

Drain the first water after a while and fill it with the second with boiling water ... Before the second filling, add 1 tbsp. l. salt, 7 tbsp. l. sugar and 7 tbsp. l. 9% vinegar ... that's all ...
Tomatoes turn out to be sweet ... Those who want not very sweet tomatoes, the proportions of salt and sugar can be revised. This is not for everybody ...

Green tomatoes "lick your fingers"

For 3 kg. tomato
200 gr. greens: parsley, dill, cherry leaves
(or currants)
100 g onions (I in each jar
cut the onion half by half)
1 head of garlic
Fill:
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 from the calculation
1 tbsp. spoon per liter jar)

The same tomatoes can be cooked with another
filling (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"

Fill:
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

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 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

Fill:
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

Fill:
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. Place 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

Middle and 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

Fill:
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
Brine:
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
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 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)
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 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.

Tips and recipes from Nadezhda

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.

One of the most popular vegetables on our table is tomato. Due to their relative unpretentiousness, tomatoes are in demand in many gardeners' gardens. In addition to their taste, tomatoes are rich in vitamins and minerals. In this article, we'll talk about the benefits of green tomatoes and how to pickle green tomatoes quickly for the winter.

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

This version of the recipe is suitable for lovers of pickled garlic - as one of the spices from the garden. The taste of garlic gives a certain spice to the product and a unique smell.
A little stock can be made for the sample. The recipe is per liter. jar.

We need:

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

Recipe for pickling green tomatoes for the winter:

1. My tomatoes and make cuts in them. If the fruits are large, then they can be cut into several pieces. Make a small incision in each.
2. We peel the garlic and insert it into the incisions made on the tomatoes. Again, we look at the dimensions. If not very large, then we also cut the garlic into suitable parts. So that you can stuff it neatly.
3. We leave the tomatoes for now, and at this time we prepare the brine.
   Dissolve sugar and salt in the required amount of water, boil for five minutes, then add acetic acid and turn off the stove.
4. Now we put the stuffed tomatoes in a jar. Put parsley, horseradish root, dill between vegetables.
5. After laying everything, fill it with brine and lightly cover it with a lid.
6. Pour water separately into a saucepan and put it on the stove. Put a napkin or towels at the bottom of the pan. And supply our workpiece.
7. After the water boils, sterilize for 10-15 minutes. Cork the jar tightly and turn over. Cover with a thick cloth and leave to cool.
8. After cooling down, you can rearrange it in the pantry or cellar. Does not need to be refrigerated.
   This method of marinade allows products to be stored for a long time.

How to pickle green tomatoes with bell peppers

This recipe is a little time consuming, but very simple in terms of ingredients. For lovers of sweet bell peppers, the best option. In winter, in addition to tomatoes, pepper is also served on the table. Pepper is one of the few vegetables that retains up to 80% of useful vitamins in a pickled form. Like all vegetables, it strengthens the immune system in winter. It can be eaten as a snack or as an addition to main dishes.

Required ingredients for 3 liters:

• sweet bell pepper - 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;
• dill inflorescences - 2-3 bunches.

Marinating green tomatoes for the winter in jars:

1. If the tomatoes are small, then they can be completely put in a jar, if they are large, then we cut them into pieces. Cut the pepper into slices. We put in jars, mixing with each other. The ideal layout is considered - when the slices of pepper are laid along the walls of the jar, and tomatoes in the middle. The pepper then, as it were, envelops the tomatoes.
2. Boil water and fill it with vegetables. To prevent the jar from cracking when interacting with boiling water, pour water into the middle, over the vegetables. Cover with a lid and let cool. Then we drain this water and boil again.
3. We repeat the process. Pour vegetables with boiled water and let cool.
4. After cooling, pour the water into a saucepan and, adding salt and sugar to it, bring to a boil. Next, pour in acetic acid. Then pour tomatoes and peppers with this brine.
5. Put dill umbrellas on top. Pour out the vegetable oil without stirring. Roll up the lid tightly and let cool.
6. Tomatoes with pepper are ready.

Pickled green tomatoes lick your fingers

These tomatoes are very tasty to eat as a salad. Suitable for adding any second course. Very unusual and very delicate in taste, the fruits will delight everyone at the winter table. It is best to prepare liter jars according to this recipe, because salad is laid out completely and immediately eaten.

Components:

• green tomatoes - 300-350 gr.;
• onion - 1 small head;
• peppercorns - 6-7 peas;
• cloves not ground - 5-6 pcs.;
• bay leaf - 3-4 pcs.;
• garlic - 3 cloves;
• salt - 1 tbsp. spoon;
• sugar - 2 tablespoons;
• citric acid - ½ teaspoon;
• 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. Cut the tomatoes into 4 pieces, slices.
3. For such a blank, it is better to sterilize the jar in advance. To do this, put a colander on a pot of boiling water. In it we turn the jar upside down and boil it like this for 25 minutes.
4. We take out the jar and put onion, garlic, pepper and cloves cut into half rings on 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 pour the workpiece. Cork tightly and leave to cool.
   Such blanks are stored simply in a cool place.

Pickled green tomatoes delicious

This is a very unusual and sophisticated recipe. Due 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 tablespoon;
• sugar - 4 tablespoons;
• acetic acid (6%) - 100 gr.;
• apples - 200 gr.;
• beets - 2 circles, cut off from the fruit.

Pickled green tomatoes for the winter in jars:

1. Cut the tomatoes and apples into slices and place in a jar. Cut the beets into circles and add to the vegetables. Pour boiled water over everything and leave until the water cools down.
2. After cooling, drain the water into pots and cook the brine on its basis. 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. Store these tomatoes in a cool place.
   Very tasty and original in color tomatoes with apples are ready.

Pickling green tomatoes in jars

A very simple recipe. But thanks to aspirin, the taste of tomatoes is very delicate 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. It is good to use them 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 tablespoons;
• sugar - 3 tablespoons;
• aspirin - 1 tablet;
• vinegar 6% - 1 tablespoon

Pickled green tomatoes in a jar recipe:

1. Wash the tomatoes and cut them into halves. So they marinate better.
2. It is better to sterilize banks for this blank in advance, as mentioned above.
3. Place the cut tomatoes tightly in a jar. Pour salt and sugar on top, put an aspirin tablet.
4. Boil water and pour it over the tomatoes placed in a jar. Add acetic acid on top.
5. Close the jar with a lid. Place in a cool place, put with the neck down, on the lids, wrap in a warm cloth (you can use an unnecessary blanket) so that the vegetables are cooked. After cooling, put it in the closet or cellar.

Pickled spicy green tomatoes

For spicy lovers, you can pickle tomatoes with hot peppers. This salting is suitable in combination with meat dishes. Ingredients can be used separately or together.
We make a blank for a three-liter jar.

Ingredients:

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

1. Before cooking, set the jar to sterilize for 30 minutes, along with the lid.
2. Tomatoes can be left whole or cut in half. Cut the peppers into rings. For an amateur, you can leave the seeds (it will turn out sharper), or you can remove it. Cut the onion into half rings.
3. Put everything in a jar, stirring with the rest of the seasonings. Lay 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, stir and remove from the stove.
5. Gently pour the brine into the jar.
6. Having rolled up the lid tightly, place the workpiece in a cool place, wrapped in a warm cloth. After complete cooling, turn over and store.

In our country, summer is very unpredictable, so often vegetables such as tomatoes remain 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 both as an independent dish and as an additive.

A variety of recipes will help you choose the one you like best and please your household with it in winter, even 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.