With the arrival of winter, pickles appear on both everyday and holiday tables. And when the canning season comes, you want to please your loved ones with something new. Green tomatoes for the winter are an original and very tasty way to use unripe tomato fruits that are unsuitable for fresh eating.

To prepare a delicious snack in jars, you need:

• 3 kg of tomatoes;
• 200 g of greens;
• head of garlic;
• 100 g onion;
• 30 g salt;
• 3 stacks of sugar;
• 3 bay leaves;
• 3 liters of water;
• 200 ml vinegar;
• 15 ml sunflower oil per 1 liter of water.

The preparation scheme is simple:

1. Herbs, garlic and sunflower oil are placed at the bottom of a sterilized container.
2. Next, tomato fruits are placed and covered with onion rings.
3. The water, in which salt, sugar and bay leaf are added, is brought to a boil.
4. Tomatoes are poured with boiled marinade.
5. Vinegar is added to the container, after which the snack is sterilized for 20 minutes and sealed.

Recipe for cooking in barrels

Pickling, which complements various dishes, can also be fermented in a barrel.

Required:

• 50 kg of tomatoes;
• 1.5 kg of fresh dill;
• 250 g each of tarragon and parsley;
• 150 g garlic;
• 2 times less hot capsicum;
• 0.5 kg of black currant leaves;
• water;
• salt.

Creation stages:

1. A barrel is prepared, at the bottom of which a third of the herbs, garlic, pepper and leaves are placed.
2. Next, the container is half filled with sorted and washed tomatoes.
3. Then a third of the accompanying ingredients are laid out again, onto which the last tomatoes are poured.
4. The top of the unripe fruits is covered with the remainder of herbs, garlic, pepper and leaves.
5. The prepared products are filled with saline solution at the rate of 80 g per 1 liter of water.
6. The barrel is closed with a lid, and after 45 days you can start tasting the tomatoes.

How to ferment in a bucket?

Pickled tomatoes cooked in a plastic bucket make a great snack.

It is prepared from:

• 2 kg of green tomatoes;
• heads of garlic;
• 2 currant leaves;
• piles of salt;
• horseradish leaf;
• dill umbrella;
• 20 ml vinegar;
• 15 g sugar.

It is preferable to choose small fruits of approximately the same size. This is not only a tribute to the aesthetics of the dish, but also a guarantee that all tomatoes will be fermented equally.

The process involves the following steps:

1. A cross-shaped cut is made at the tomato stalks.
2. Leaves, garlic and dill are placed in the bucket, and then the vegetables are packed tightly.
3. At the end, add sugar and salt, add water and vinegar.
4. The tomatoes will be ready after 7 days.

Georgian green tomatoes

When summer comes to an end, and there are a lot of green tomatoes left in the garden beds, it’s worth trying this recipe.

For preparation you need:

• 3 pieces of bell pepper;
• 2 pieces of hot pepper;
• 5 kg of tomatoes;
• 3 heads of garlic;
• 5 ml vinegar;
• 5 g sugar;
• 30 g salt;
• 1 liter of water;
• a bunch of celery, dill, cilantro and basil.

Cooking method:

1. Cuts are made in the tomato stalks, after which the clean fruits are poured with boiling water.
2. While the tomatoes are soaking, peeled garlic and pepper, as well as washed greens, are crushed in a blender.
3. After 20 minutes, the fruits are stuffed with the green mixture and placed tightly in jars.
4. The containers are filled with a boiling marinade of water, sugar, salt and vinegar, and then sterilized in a large saucepan.
5. After 25 minutes, the jars are sealed.

Tomatoes stuffed with garlic for the winter

Stuffed green tomatoes make an excellent appetizer.

To prepare pickles you will need:

• tomatoes – 2 kg;
• garlic – one clove per tomato;
• water – 1 l;
• salt – 15 g;
• sugar - the same;
• vinegar - 1.5 glasses;
• bay leaf – 1 pc.;
• dill beans – 5 g.

The cooking process consists of the following steps:

1. Cuts are made in the tomatoes and cloves of garlic are stuffed into them.
2. Stuffed fruits are placed in sterilized jars, which are poured with boiling marinade.
3. Containers are sealed with sterile lids.

Express cooking method

Unripe pickled tomatoes will perfectly complement any side dish.

Used in preparation:

• tomatoes – 1 kg;
• garlic – 1 – 2 cloves;
• water – 1 l;
• salt – 15 g;
• sugar - twice as much;
• vinegar – 15 ml;
• sunflower oil - the same amount;
• parsley, mixture of peppers.

To serve potatoes with a chic appetizer, follow these steps:

1. The tomatoes are cut into slices, which are placed in a pan, sprinkled with sugar, salt, chopped parsley, crushed garlic and poured with oil and vinegar.
2. The contents are mixed and, after dissolving, transferred to the cold.
3. After 2 days, the tomatoes are ready to eat.

Spicy winter preparation

Korean spicy green tomatoes can be an excellent side dish for meat or fish, and can also be eaten on their own.

Ingredients:

• 1 kg tomato;
• 15 g salt;
• 1 carrot;
• 1 sweet pepper;
• chili pepper;
• 5 g coriander;
• garlic clove;
• 45 g sugar;
• 30 ml each of wine vinegar and vegetable oil;
• a shot of sesame oil.

Cooking method:

1. Tomatoes are cut into thin slices, which are sprinkled with salt.
2. After 20 minutes, the released juice is drained.
3. The pepper is prepared into strips, the carrots are shredded, and the garlic is crushed.
4. All vegetables are mixed, sprinkled with sugar and poured over with vinegar.
5. Coriander and chopped chili peppers are fried in a frying pan with sesame and vegetable oil.
6. The mixture is poured over the vegetables.
7. Everything is mixed and placed in sterile containers, which are sealed and placed in the cold.

Green tomato salad for the winter

Thanks to the excellent combination of green tomatoes with other vegetables, they are often served in the form of salads.

To enjoy the taste of sweet and sour preserves in winter, you will need:

• 750 g carrots;
• the same amount of onions;
• 3 bell peppers;
• a stack of salt;
• 3 stacks of vegetable oil;
• 3 stacks of sugar;
• 3 glasses of vinegar.

Cooking method:

1. Take a large container into which sliced ​​tomatoes are placed.
2. The onion is cut into half rings, which are immediately sent there.
3. The pepper is freed from seeds and cut into strips, and the carrots are grated. After this, the vegetables are laid out with the tomatoes.
4. The prepared ingredients are sprinkled with salt and infused for about 4 hours.

When preparing green tomatoes for the winter, you should follow certain rules:

• Fruit. For preservation, whole vegetables without visible damage should be selected.
• Marinade. For longer storage in a cellar, use a dressing with the addition of vinegar.
• Preparing tomatoes. To make hard fruits softer, cuts should be made near the stalks.
• Sterilization during canning. For long-term storage, it is recommended to use sterilized jars. The sterilization process destroys microbes that can lead to fermentation and broken lids.

So, if the tomato harvest exceeded expectations, then you should definitely make original preparations for the winter from green fruits. They can be an appetizer, a side dish, or part of savory salads.

Original post by Enigmatica

Thanks for the detailed recipes!!

Stuffed green tomatoes from Vali M.V.B

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

Fill:

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

Grind the vegetables for the filling in a meat grinder. Cut the tomatoes halfway, stuff with the vegetable mixture and close. Carefully place in jars. Pour hot water over the tomatoes twice for 10 minutes. For the third time

Pour boiling marinade, add 1 aspirin tablet 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

Make the 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 all the way.
Fill the tomatoes with the vegetable mixture and put them in a pan (enamel) and fill with cold brine to the top.
Cover with a lid, but so that you can put pressure on top.

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

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

Green tomatoes Georgian style

Recipe Ingredients
tomatoes - one kilogram

parsley - 150 grams
dill greens - 100 grams
garlic - 50 grams
water - 3 glasses
bay leaf - one piece each. per jar
mildly hot red pepper - one piece.
salt - one tablespoon

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

2. Cut the garlic cloves into 4 parts. Cut the pepper pod lengthwise, remove the seeds and cut into half rings.

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

Remove the greens and cool. Add salt to the broth.

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

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

Pickled tomatoes

OPTION 1

Take large green tomatoes
celery sprigs
garlic

Hot pepper, red

Preparing the brine -

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

Cut the tomatoes lengthwise, not all the way through.

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 heat to taste).

We put in the celery, folded several times. You can wrap the tomato with thread to prevent it from spreading.

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

Fill it with brine and put it under pressure.

A 3-liter jar - about 1.5 liters of brine.

The tomatoes should ferment, when they stop bubbling and the brine becomes clear, it’s ready.

Can be used.

For long-term storage:

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

The finished tomatoes are cut into pieces, you can pour them with vegetable oil, or without them.

OPTION 2

Cut the green tomatoes in half, put a slice of garlic and red hot pepper into each cut.
Place in a container, top with herbs (parsley, dill, fennel, grape, currant and cherry leaves), add bay leaf and allspice, pour in brine and leave to salt.
Brine: per 1 liter of water - 1 tbsp. spoon with a heap 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 onions.
3. Pour 2 liters of water into a saucepan, measure out salt and sugar. sand, add bay leaf and allspice, bring to a boil. The brine is ready.
4. Make cross-shaped cuts on the tomatoes near the stalk.
5. Cut off thick stems from bunches of greens and set aside; chop the greens finely.
6. Pass the garlic cloves through a garlic press and mix with the herbs.
7. Cut one hot pepper in half, remove the seeds and finely chop, add to the greens with garlic. It turned out to be an excellent filling for tomatoes. We stuff tomatoes with it.
8. Now put the tomatoes tightly in a 3-liter jar, sprinkle them with sprigs of herbs (those thick stems that were cut off!), add onions and cloves of garlic, hot pepper.
9. Fill the contents of the jar with brine, tie the jar with gauze and let it sit for 2 - 3 days at room temperature, then put it in the refrigerator.

OPTION 4

Spicy and aromatic

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

For the 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 pepper with carrots - the filling for green tomatoes is ready.

We cut the tomato in half, not lengthwise, but across, but not all the way. We cut large tomatoes several times to better soak them in the brine.

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

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

If there is any filling left, 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 put it straight into jars and fill it with hot brine. For each liter jar add 1 teaspoon of vinegar essence. Sterilize. Roll up.

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

Salted green tomatoes

Recipe Ingredients
green tomatoes - one kilogram
celery greens - 200 grams
parsley - 150 grams
dill greens - 100 grams
garlic - 50 grams
water - 3 glasses
mildly hot red capsicum - one piece.
salt - one tablespoon

Recipe preparation method

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

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

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

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

5. Fill the filled jars to the top with warm brine, seal them and place them in a cool, dry 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 all the way...
In the middle of the tomato we insert several sprigs of parsley, a slice of raw carrot and a clove of garlic... And so with all the tomatoes..

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

After a while, drain the first water and fill it with the second boiling water... Before the second pour, add 1 tbsp to the jar. l. salt, 7 tbsp. l. sugar and 7 tbsp. l. 9% vinegar... That's all...
The tomatoes turn out sweet... For those who want not-so-sweet tomatoes, the proportions of salt and sugar can be reconsidered. This is not for everybody...

Finger-licking green tomatoes

For 3 kg. tomatoes
200 gr. herbs: parsley, dill, cherry leaves
(or currants)
100 gr. onions (I put in every jar
chopped half an onion)
1 head of garlic
Fill:
3 liters of water
9 tbsp. spoons of sugar
2 tbsp. spoons of salt
2-3 pieces bay leaves
5 peas allspice
1 cup 9% vinegar
Vegetable oil (taken at the rate
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. spoon of sugar
1 tbsp. spoon of salt
1 tablespoon vinegar
1 tbsp. spoon of vegetable oil
First put the herbs, garlic, and vegetable oil in the jar. Then tomatoes, and onions on top. Add vinegar to the prepared filling and pour the hot marinade over the tomatoes. Sterilize for 15 minutes.

Green tomatoes stuffed with garlic

Filling (for three liter jars):
1 liter of water
1 cup granulated sugar
1 tbsp. spoon with a heap of salt
0.5 cups 9% vinegar
Horseradish, dill, parsley
Make cuts on the tomato in several places. Stick thinly sliced ​​garlic into these slits. I cut all the tomatoes in half, and the large ones into four parts. Place green tomatoes in jars and fill with hot brine. Sterilize for 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave until cool.
My husband loves the Garlic Stuffed Green Tomatoes. In terms of taste, among canned tomatoes, men gave them first place.

Another option:

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

Drunk green tomatoes

Filling (for 7 - 700 g jars):
1.5 liters of water
4 tbsp. spoons of sugar
2-3 tablespoons salt
3 bay leaves
2 cloves garlic
10 peas of allspice black pepper
5 pieces. carnations
2 tbsp. spoons of vodka
2 tbsp. spoons 9% vinegar
A pinch of hot red pepper
Pour the prepared marinade over the tomatoes, sterilize for 15-20 minutes and roll up. The jars keep well even at room temperature.

Green tomatoes are “delicious”

Fill:
1 liter of water
4 tbsp. spoons of sugar
3 teaspoons salt
100 gr. 6% vinegar
Sweet bell pepper
Place the tomatoes and pieces of bell pepper in jars, pour boiling water over them twice, boiling brine the third time and roll up. The tomatoes turn out very tasty.
I covered these tomatoes in tomato juice, but without adding vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then I filled the tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled the lid on.

Green tomatoes with gelatin “miracle”

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

Green tomatoes with cabbage

Fill:
2.5 liters of water
100 gr. salt
200 gr. Sahara
125 gr. 9% vinegar
Spices:
Dill
Parsley
bell pepper
Coarsely chop the green tomatoes and cabbage and place in a jar with spices. Pour boiling water the first time, let it stand for 20 minutes, the second time with the finished filling. Add 1 aspirin tablet to a liter jar and roll up.
This is my coworker’s recipe, it makes very tasty tomatoes.

I used this recipe to cover two types of tomatoes: with filling and in tomato juice. I added salt, sugar and a little cinnamon to the cooked tomato. Boiled for 5 minutes. The tomatoes placed in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked green tomatoes in tomatoes and cabbage more (I generally like tomato sauce).

Green tomatoes with apples in pink brine

Fill:
1.5 liters of water
1 tbsp. spoon of salt
5 tbsp. spoons of sugar
70 gr. 6% vinegar
Allspice
Parsley
Apples
Beet
Place tomatoes, several apple slices and 2 small slices of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not add more than 2 pieces of beets, otherwise the brine will taste astringent. Pour boiling water over it for 20 minutes. Then make a filling from this water and boil it. Pour hot brine over the tomatoes and cover with a lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled them 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, and they also turn out very tasty.

Salted green tomatoes in barrels (pickling tomatoes)

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

You can salt green, ripe and brown tomatoes, but be sure to separate them. I give a recipe: how to pickle green tomatoes. Green tomatoes salted in the usual way are quite tough when finished. 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 spices, which are placed at the bottom of the barrel, in

Sprinkle the middle and top with sugar. When placing the tomatoes, shake the dishes slightly and, after filling, fill with the prepared brine. The riper and larger the fruit, the stronger the brine is made. Cover the filled bowl with tomatoes with a tight lid or place a wooden circle with pressure on top. Store in a cool place. After 40-50 days, salted tomatoes will be ready to eat.

Green tomatoes with sugar in tomato (sweet tomatoes)

10 kg. tomatoes
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 to pickle tomatoes: instead of salt, you need to use sugar. Take green (or brown) tomatoes, sort and place in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top and sprinkle with sugar. Thus, make the installation without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour tomato paste (from ripe tomatoes) with sugar. Place pressure on top. For this method of pickling, green tomatoes can be blanched in boiling water for one or two minutes. This recipe can be used to make canned tomatoes in jars.

Green tomatoes (fresh)

Choose thick-skinned tomatoes. Cut a little larger than for salad. Place 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 salads in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs - the fresh tomato salad is ready.

Green tomatoes with grapes

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

Green tomato salad

3 kg green tomatoes
1 kg bell pepper
1 kg carrots
1 kg onion
Hot pepper to taste
Brine:
350 gr. sunflower oil
100 gr. salt
300 gr. Sahara
100 ml. 9% vinegar
Chop the vegetables, place in a non-oxidizing container, mix with salt, sugar, vinegar and oil. Let sit for several hours (6-8) until they release their juices. Then boil for 30 minutes. Place 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. spoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Grind all the vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless container for 5-6 hours. Then boil for 30-40 minutes, place the caviar in jars, add vinegar and roll up.

Green stuffed tomatoes

5 kg. tomatoes
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 half of the tomatoes so that the core can be removed. Fill the resulting hole with a vegetable mixture finely chopped or twisted through a meat grinder. Sterilize: liter jars for 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 jars):
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)
Fill:
6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar
Grind the vegetables for the filling in a meat grinder. Cut the tomatoes halfway, stuff with the vegetable mixture and close. Carefully place in jars. Pour hot water over the tomatoes twice for 10 minutes. For the third time, pour boiling marinade, add 1 aspirin tablet to the jar and roll up.

It can be done this way too. Stuff the tomatoes in the same way, place them in a pan, fill them with brine and put pressure on top. In just 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 spicy 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, and the onions into half rings. Place 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. Place hot lecho into sterilized jars and roll up.

Tips and recipes from Nadezhda

Salted green tomatoes for the winter.

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

We cut the tomatoes in half lengthwise, but not all the way. If the garlic is large, then cut each clove into several slices. Cut the pepper into rings (I do this with scissors, it’s very convenient). Celery into sprigs.
In each tomato we put several slices of garlic, 2-3 rings of pepper (depending on how much you like it spicy, or whether there are children in the house). We also stuff a sprig of celery there, mercilessly folded several times and secure all this beauty with ordinary spool threads, wrapping the tomato several times in different directions (If you are careful, then you can do it without threads). Market esthetes stuff the red pepper in such a way that it sticks out of the tomato with a red tongue (teasingly). -Like the smiley.
Place a layer of celery sprigs on the bottom of a pan, or a jar (or maybe a barrel), a layer of tomato on top, another pepper on the sides (for those who like it), then celery again, etc. The top layer is celery.
We dilute the salt in water and pour in the tomatoes. We put it under pressure. A 3-liter jar takes about 1.5 liters of brine.
When the tomatoes are overheated, stop bubbling, the brine becomes transparent - that’s it, the pickle is ready. If you use it right away, you don’t need to do anything else. And if you want to save, then drain the brine, boil it and immediately pour in the tomatoes. You can close it with a plastic lid or roll it up with an iron one. This must be done immediately after pouring the boiling brine. It can be stored for a very long time, even 2 years.

The finished tomato is cut into pieces and sprinkled with vegetable oil. You can do it without oil, as you like.
Bon appetit!

Winter salad

This recipe contains green tomatoes in a marinade.
5 kg green tomatoes
0.5 kg onions
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
Chop everything to taste, add salt, add oil and vinegar. Leave in the refrigerator for a day.
Place into jars and sterilize for 15 minutes. Roll up.

Almost everyone has a lot of green tomatoes left in their garden by the end of the season, and this question always arises. What to cook with them? There are quite a few recipes that will please anyone, even a gourmet.

For green tomato preparations, medium or large, whole fruits without visible damage or dark spots are taken. Selected tomatoes are thoroughly washed and placed on a paper towel or colander to drain the water.

The best recipes for green tomatoes for the winter with photos

Ingredients for 2 liter jars:

• 2 kilograms of green tomatoes;
• 3 medium carrots;
• 1 head of garlic;
• 70 grams of salt;
• 140 grams of sugar;
• 200 milliliters 9% vinegar,
• 50 milliliters of vegetable oil;
• 20 black peppercorns;
• 2 bay leaves;
• 3 liters of water.

Preparation:

1. Peeled garlic and carrots are cut into thin circles. The tomatoes are cut from the bottom so that a circle of garlic and carrots fits.
2. Stuffed tomatoes are packed tightly into sterilized jars.
3. For the marinade, salt, sugar, oil and spices are added to the water. The pan is placed on high heat.
4. After boiling, the heat is reduced and the marinade simmers for 10-15 minutes. Vinegar is added to the marinade removed from the heat.
5. Jars of tomatoes are filled with marinade and sterilized for 15-20 minutes. After which they can be tightened and after cooling, sent to the cellar.

Stuffed green tomatoes for the winter: video

Any of these recipes will perfectly complement main courses or be a separate appetizer, both on a holiday and on any other day. Such simple products as green tomatoes allow you to diversify the table and make it more piquant and tasty.

Some people believe that only red tomatoes can be pickled. But it is not so. To see otherwise, you can try cooking pickled green tomatoes. There are several interesting recipes that will help you get excellent original snacks from these unripe fruits.

The simplest option is cold marinating. It is convenient to use when you need to preserve a large number of fruits.

According to classical technology, the following ingredients will be needed for work:

• fresh green tomatoes;
• 8 liters of clean water;
• 1 tbsp. Sahara;
• 4 tbsp. table vinegar;
• 300 grams of table salt;
• 10 aspirin tablets;
• a few bay leaves and peppercorns.

How to properly make pickled green tomatoes:

1. First, the tomatoes need to be sorted, removing damaged fruits and those that show signs of spoilage. Then they should be washed thoroughly.
2. Place the fruits in prepared containers.
3. Place spices and herbs there.
4. To prepare the marinade, add the remaining ingredients (salt, vinegar, aspirin and sugar) to the water. Stir them thoroughly.
5. Pour the prepared solution over the vegetables so that they are completely covered with liquid.
6. Seal the containers and place in a cool place.

In just two weeks you will be able to taste the fragrant pickled tomatoes.

Winter preparations in jars

You can pickle vegetables for the winter in different containers. But most often, ordinary glass jars are used for this. They are very convenient not only for canning, but also for monitoring the condition of fruits during storage.

The hot marinating method is ideal for such dishes.

For its implementation, in addition to the tomatoes themselves, the following products are taken:

• drinking water;
• 80 g white sugar;
• 100 g vinegar 5%;
• laurel leaf;
• 60 g table salt;
• several peas of peppers (bitter and allspice).

How to hot pickle tomatoes in a glass container:

1. Sort and wash the fruits.
2. Place them in jars.
3. Place all other ingredients (except vinegar) in a saucepan.
4. Put it on the fire and cook for 20 minutes after the mixture boils.
5. Add a bite.
6. Pour freshly prepared marinade over vegetables.
7. Just cover the jars with lids and sterilize them and their contents for about 10 minutes.
8. After this, the containers must be tightly sealed and sent to the basement for cooling.

In winter, such tomatoes will be an excellent alternative to cucumbers for preparing the famous Olivier.

Recipe like in the USSR

During the Soviet Union, pickled green tomatoes could be found on the shelves in every grocery store. They were usually sold in liter or three liter jars.

To prepare it in a factory setting, we used different recipes, but to repeat one of them in a home kitchen, for two three-liter jars you will need:

• 4 kilograms of tomatoes (green or slightly brown);
• 4 bay leaves;
• 10 milliliters of vinegar essence;
• 2 liters of clean water;
• 4 dry buds of culinary cloves;
• 30 allspice peas and half as much black pepper;
• 2 small pods of hot chili;
• half a glass of fine salt;
• 170 – 180 g sugar.

Method for preparing popular preserves:

1. Wash the jars clean and steam them or keep them in a hot oven for a few minutes.
2. Wash and dry all components.
3. Place spices at the bottom of the container. Place tomatoes on them up to the neck of the container.
4. Boil the specified amount of water in a convenient container.
5. Pour it over the unripe fruits and leave them there for about 5 minutes.
6. Pour the liquid back into the same container. Add the salt and sugar specified in the recipe and boil the mixture again. After this, add the essence and remove the pan from the stove.
7. Pour the barely boiling marinade over the fruits and immediately roll up the jars with metal lids.
8. Then they need to be turned over, wrapped tightly and waited for final cooling.

These tomatoes taste very much like the ones you could once buy in stores.

Thanks to double filling, sterilization is not required in this case, which greatly simplifies the work.

Marinated green tomatoes with garlic

To make pickled tomatoes more flavorful, it is better to cook them with garlic. There may be several options here. Among them, it is worth highlighting one recipe that is especially popular.

For it you will need:

• green tomatoes;
• fresh garlic.

The marinade will require the use of the following components:

• 3 liters of drinking water;
• 75 g granulated sugar;
• 200 ml vinegar 9%;
• 60 g medium-sized salt;
• 3 laurel leaves;
• several branches and grains of dill (fresh or dried).

Repeating this recipe is not difficult.

You just need:

1. Select small tomatoes and wash them thoroughly.
2. Peel the garlic and cut it into pieces.
3. Make a cut in each tomato with a sharp knife and insert a piece of garlic into it.
4. Place dill branches at the bottom of the jars, and stuffed tomatoes on them.
5. Prepare the marinade separately. Traditionally, vinegar should be added at the very end.
6. Fill the jars to the top with hot solution and roll up.

This recipe also excludes the sterilization step, since garlic and vinegar are already excellent preservatives.

Cooking in a quick way

If you don’t want to wait a long time, you can pickle green tomatoes using the accelerated method.

In this case you need to take:

• 3 large tomatoes;
• half a liter of water;
• 300 milliliters of vinegar 9%;
• 75 grams of salt;
• a head of garlic;
• 200 grams of fresh dill branches.

Everything is done very simply:

1. Wash the tomatoes thoroughly and carefully cut into large slices.
2. Chop the dill as desired.
3. Chop the peeled garlic cloves into thin slices.
4. Place the products in a wide container and mix.
5. Separately, boil water and dissolve salt in it. Only then add vinegar.
6. Pour the boiling solution over the vegetables.
7. After cooling, put them in the refrigerator.

In just an hour, a quick appetizer of green pickled fruits will be ready.

Original dish with cabbage and apples

Experienced housewives know how to make various winter preparations. For example, unripe tomatoes can make an excellent vegetable base for soup.

To prepare it, you need to take:

• 1.5 kilograms of cabbage (namely white cabbage);
• 600 grams of onions;
• 1 kilogram of green tomatoes and the same amount of sweet pepper;
• 0.3 kilograms of apples;
• 0.7 kilograms of carrots;
• 60 grams of salt;
• 300 milliliters of refined vegetable oil;
• 25 grams of peppercorns;
• 75 grams of sugar;
• 5 milliliters of vinegar essence.

Technology for preparing soup base:

1. Cut the tomatoes and peeled onions into cups.
2. Finely chop the cabbage.
3. Finely chop the peppers and apples. They should first remove the core and seeds.
4. Place all ingredients according to the recipe (except for the essence) in a saucepan.
5. Add a little water to them and put the container on the fire.
6. After the brine boils, reduce the flame and cook for 20 minutes.
7. Introduce the essence and continue heat treatment in the same mode for about another 10 minutes.
8. Place the still hot mass into pre-sterilized jars and roll them up. Store in a cool place.

In winter, all you have to do is add this base to a pan with boiling potatoes and in 4 minutes a light and very aromatic vegetable soup will be ready.

Spicy pickling recipe

If you add hot chili to marinated slightly sweet tomatoes, you get a fragrant, spicy snack. There are many lovers who will like this dish.

To work you will need:

• 1 kilogram of small green tomatoes;
• 10 black peas and 6 allspice;
• Bay leaf;
• ½ pod of hot pepper.

For the brine:

• half a liter of drinking water;
• 30 grams of granulated sugar and salt;
• 2.5 milliliters of vinegar essence.

How to make spicy green tomatoes for the winter:

1. Glass jars must first be thoroughly washed and doused with boiling water.
2. Place pepper and other spices at the bottom of the dried containers.
3. Sprinkle whole tomatoes on top.
4. Pour boiling water into the jars to the top, cover them with lids and leave in this position for 3 minutes.
5. Pour the liquid back into the pan and prepare a brine from it, measuring out the amount of ingredients required according to the recipe.
6. Pour the boiling solution over the tomatoes.
7. Immediately roll up the jars, wrap them in a warm blanket and leave to cool for 3 days.

It is better to store such preparations in the basement or on the bottom shelf of the refrigerator.

Where can you use pickled green tomatoes?

Today, many housewives prepare pickled green tomatoes for the winter. True, most people believe that they should only be consumed as a simple snack. But as practice shows, the scope of their application is much wider.

Unripe pickled tomatoes are used as a complement to various meat dishes, they are added to soups, pizza and canapé fillings. In addition, you can make a very tasty salad from these tomatoes in a few minutes.

A minimum set of components will be required:

• 6 green pickled fruits;
• a quarter of a medium onion;
• 10 olives (pitted);
• fresh herbs (dill with parsley)
• half a teaspoon of French mustard;
• olive oil.

Preparing this salad is not at all difficult:

1. Carefully cut the tomatoes into 4 parts. If the fruits are very small, you can divide them in half.
2. Finely chop the onion.
3. Cut the olives into slices.
4. Finely chop the greens.
5. Place the products in a bowl, add mustard, pour oil and mix.

This salad should not be eaten immediately. It needs to brew a little so that the products can absorb each other’s aromas. The appearance and original smell of this dish alone makes you hungry!

Quick and easy recipe pickled green tomatoes.

Green tomatoes They turn out to be denser and more meaty, unlike red ones, and the taste is noticeably different.

Most often I make it, but now it’s possible to pickle green ones.

For pickled green tomatoes you will need:

In this case, I made 4 liter jars. But the number and weight of tomatoes, and, accordingly, the amount of marinade and ingredients for it are difficult to accurately calculate. I needed 2½ liters of marinade, so the calculation of the amount of ingredients is based on this volume.

• Green tomatoes. ~1½ kg. I prefer small, almost cherry ones, since the filling of each jar becomes much larger. Yes, and they are more convenient to eat.
• Garlic. 2-3 cloves per jar.
• Hot peppers in pods (dried). ½ pepper per jar or to taste.
• Dill umbrellas. Optional. If you use it, then use 1 umbrella per jar.
• Sugar. Approximately 100-120 gr.
• Salt. ~ 3 tablespoons.
• Vinegar. 9%. 100 ml. ½ faceted glass.
• Carnation. 2 kidneys per jar + 3 in the marinade.
• Allspice. 2 peas per jar + 4-5 in the marinade.
• Black peppercorns. 5-6 grains per jar + 10 in the marinade.
• Optional if desired - mustard seeds, coriander seeds, cinnamon sticks.

Preparing pickled green tomatoes.

Pour water into a large kettle and bring it to a boil.

Green tomatoes We clean off any remaining stalks and wash them thoroughly.

Use a toothpick to pierce the tomato almost all the way through from the stem side.

Place tomatoes in jars and pour boiling water over them. The tomatoes need to be warmed up properly and at the same time roughly understand how much marinade will be needed.

The tomatoes will warm up for about 20 minutes, so you have time to boil the kettle again for subsequent scalding of the jars, and also start preparing the marinade.

Place the pan on the fire and pour cold water into it. In a second small saucepan, set the lids that will need to be used to close the jars to boil.

Add approximately 100-120 gr. sugar and salt - 2½ - 3 tablespoons (in my case, for 3 liters of water - I always make more marinade than required, since it is better to pour out the excess rather than not have enough marinade).

Stir sugar and salt in water thoroughly and bring everything to a boil. Add black peppercorns, allspice and a few cloves.

We taste the future marinade and, if necessary, adjust it with salt and sugar. If the marinade turns out to be too salty or too sweet for your taste, then simply add boiling water.

We drain the water from the cans, take out the tomatoes, and scald the cans with boiling water.

If you are using dried hot peppers, remove seeds and break them in half. I usually use half a hot pepper for each jar.

In each jar we put 2 buds of cloves, 2 peas of allspice, several peas of black pepper, half a pod of hot pepper, several cloves of garlic, which can be cut in half lengthwise, and 1 umbrella of dill.

Several times I came across the statement that dill with tomatoes causes fermentation and the jars can explode.

No matter how many times I’ve made pickled tomatoes, I’ve never encountered such a situation, so I add dill without fear.
Still, jars most often explode due to the fact that either the marinade was not good enough, or they were stored in a very warm place, or the jars and their contents were not washed well enough, and accordingly, life began to appear in them.

Place the tomatoes tightly in the jars.

We taste the marinade again and, making sure that it meets your preferences, add about half a glass of 9% table vinegar to the boiling marinade.

We try again to make sure that there is enough of everything, leave the marinade to simmer for about a couple of minutes and immediately pour the hot marinade into the jars with tomatoes to the very top.

Immediately close the jars very tightly with boiled lids and place the inverted jars in some deep container, so that in the event of an accident the marinade does not pour over everything around.

I have a large basin with a capacity of 14 cans for these purposes.