Green tomatoes are most often simply thrown away when the garden begins to be cleaned and prepared for winter. But there are recipes that will radically change your opinion about them. One has only to try canning green tomatoes for the winter once and this will be done year after year! And, most likely, the volume of stocks will increase significantly, because they are incredibly tasty - just lick your fingers. Let's try.

Spicy green tomatoes "Crazy"

This recipe will appeal to connoisseurs of thrills. This is not just canned green tomatoes. It is also a delicious and very spicy filling that will spice up these green beauties. And they will taste like barrel.

Ingredients:

• large green tomatoes;
• part of garlic;
• part of horseradish;
• horseradish leaves;
• part of hot pepper;
• part of parsley;
• vinegar - a stack of 90 ml;
• sugar - half a glass;
• salt - a quarter of a glass;
• dry mustard - 2 tablespoons;
• water;
• cans of 3 liters.

How to cook:

1. Preserving tomatoes begins with washing and inspecting them for suitability. They should be elastic, the correct form. Dry the prepared tomatoes on a towel.
2. Wash the jars thoroughly and pour over with boiling water.
3. Washed horseradish leaves are placed at the bottom of the jar.
4. Let's do the filling: for this, chop the garlic, pepper and parsley. Everything can be crushed with a blender.
5. Scald the horseradish with boiling water, remove the skin from it and rub it on a grater.
6. We cut the tomato horizontally, but not completely, but leaving at least a third of the whole.
7. Place the filling into the resulting gap. Do this with all tomatoes.
8. We put the tomatoes in jars and layer them with grated horseradish and dry mustard, sugar and salt. All the above proportions are calculated for 1 can of 3 liters.
9. Pour the tomatoes with boiling water and leave for at least a quarter of an hour.
10. Carefully pour water into a saucepan and bring to a boil.
11. Pour vinegar and boiling brine into a jar. Cover with a capron lid washed with boiling water.

Let it cool and you can take it to the cellar.

"Mystery"

Interesting recipe and combination. On the table, they will be not only an excellent addition to the main dishes, but also a great snack. The recipe is simple and quite suitable for cooking at home, even by inexperienced housewives.

What to stock up on:

• medium or large green tomatoes;
• garlic;
• beets;
• carrots;
• vinegar;
• mustard seeds;
• favorite spices;
• sugar;
• salt;
• liter jars;
• seaming lids;
• conservation key;
• container for sterilization.

How to cook:

1. Wash jars with soda, pour over boiling water.
2. Wash the tomatoes, prick with a fork in the place of the stalk.
3. At the bottom of the container, pour a tablespoon of seeds, put your favorite spices.
4. Chop the beets and carrots into circles to get almost transparent rings.
5. Cut the garlic into slices. For 1 jar you need at least two large cloves of garlic.
6. Lay the tomatoes and other vegetables in layers with garlic.
7. Fill with boiling water and let stand for about half an hour.
8. Drain the water into a saucepan, add 4 tablespoons of salt and sugar to it for each liter of liquid. After five minutes of boiling, add 100 ml of vinegar.
9. Fill jars with brine.
10. Cover with lids and set to sterilize for 25 minutes.
11. Roll up. We check tightness. Let cool under a blanket.

"Korean Express"

Lovers of oriental dishes will appreciate this recipe. Spicy, incredible, they will definitely appeal to both the strong half of your family and the weak. Yes, and the kids will happily gobble up a couple of pieces.

What to stock up on:

• small and medium green tomatoes;
• ¼ part of garlic;
• part of sweet pepper;
• ½ part hot pepper;
• part of a carrot;
• part of parsley;
• seasoning "In Korean" (about 10 grams per liter container);
• A 30-gram shot of vinegar for each 1 liter jar.

For filling you will need:

• liter of water;
• a tablespoon of salt;
• a couple tablespoons of sugar.

Conservation steps:

1. Prepare the container and pour over with boiling water.
2. Grind carrots, peppers, herbs, garlic with a blender until gruel.
3. Wash the tomatoes and pat dry.
4. We put tomatoes in a container and layer them abundantly with ground vegetables and spices.
5. Pour in the vinegar.
6. For the brine, mix everything else and bring to a boil.
7. Pour tomatoes over and sterilize for at least half an hour.
8. Roll up. Check tightness.

Wrap in a blanket to cool down.

"Greetings from Georgia": a recipe with garlic and pepper

Simple ingredients and a simple recipe give an amazing result. Admiration guaranteed.

What to stock up on:

• a kilogram of green tomatoes;
• celery greens (0.2 kg);
• parsley (0.15 kg);
• dill (0.1 kg);
• a head of garlic;
• in each jar bay leaf, slightly hot small pepper, stem spoon of salt.

How to cook:

1. Tomatoes should be taken small or medium in size. We wash them. Fill with clean running water and prick with a fork. Take out and let dry.
2. Garlic, pepper cut as convenient and put in a prepared container.
3. Boil parsley and celery for three minutes in boiling water, remove and let cool slightly.
4. Add salt to this water and boil.
5. We put the tomatoes in a container, layering them with sprigs of celery and parsley, dill, garlic and pepper.
6. Pour the brine unhot. We clog and take it to the cellar.

After a couple of weeks, the workpiece can be safely served at the table.

Green tomatoes without sterilization: a step by step recipe

The phenomenon is ubiquitous. Each self-respecting hostess, definitely one or two jars, but closes. But for some reason, much less attention is paid to green tomatoes, although they will also give odds to red ones in taste.

What do you need:

• green tomatoes - 1 kg;
• garlic - 0.05 kg;
• water - 0.75 l;
• lavrushka;
• salt;
• celery - a bunch;
• parsley - a bunch;
• dill greens - a bunch;
• hot pepper - 1 pc.

What to do:

1. When buying tomatoes, you need to choose small, not crumpled fruits.
2. Wash the tomatoes. Process - remove the stalk.
3. Place a prepared pot of water on the stove. Boil water. Add greens to it. After a few minutes, remove the greens with a slotted spoon.
4. Pour salt into boiled water.
5. Process garlic. Cut each clove into quarters.
6. Process capsicum. Cut lengthwise. Thoroughly clean it from seeds and internal partitions. Cut into small pieces.
7. Transfer prepared processed tomatoes to pre-prepared containers. You need to pack tightly. Lay boiled greens, chopped garlic and pepper between the fruits. Put 3-4 leaves of lavrushka.
8. Pour the prepared containers with tomatoes with boiling brine. Roll up with metal lids. Endure a few days.

"Sauerkraut"

Do you consider yourself an inexperienced and inept hostess? Conservation not for you? Try this amazing recipe and shock your loved ones with an incredible dish that will take you to the culinary pedestal.

What to stock up on:

• a couple of kilograms of green tomatoes;
• a couple of hot peppers;
• garlic - 10 cloves;
• large onion;
• parsley and dill - 0.1 kg each;
• laurel - 2 pcs.;
• peppercorns - 2 pcs.;
• water - 2 l;
• salt - 0.08 kg;
• granulated sugar - 0.04 kg.

How to cook:

1. Peel and wash all vegetables and herbs.
2. Boil the brine from water, salt, sugar, bay leaf, pepper. It only takes a couple of minutes to boil and it's ready.
3. Cut the tomato crosswise in the stalk area.
4. Chop the greens carefully.
5. Pass the garlic through a press and mix with herbs.
6. Remove the seeds from the pepper, chop it and add to the greens.
7. Fill the cuts on the tomatoes with the resulting filling.
8. Put the tomatoes in the jar as tightly as possible, alternating them with sprigs of greenery and the remaining filling, onion rings.
9. Pour in brine, tie with gauze and leave to wander in the room for a couple of days. And only after that, cover with a tight nylon lid and send for storage in the refrigerator.

You can store not only in the refrigerator, but also in any fairly cool place: cellar, underground.

Salted green tomatoes (video)

Green tomatoes love garlic and horseradish, fragrant and fragrant spices. And how to combine them - it's up to you! But you can rest assured that your hard work will not be in vain. Only the shelves in the cellar will quickly empty, pleasing your eyes.

Recipes for the winter from green tomatoes

Canning green tomatoes for the winter a very convenient way to preserve your crop, especially in those years when tomatoes deteriorate badly due to diseases or weather conditions, not having time to ripen. And it happens that there are already enough red tomatoes and tomatoes, but there are still tomatoes on the bush.

Here come to the rescue recipes for which you can use green tomatoes without letting them go bad. Here you can find some of the most delicious recipes using green tomatoes.

Pickled green tomatoes

A rather old and proven over the years recipe for pickling green tomatoes. Tomatoes are very tasty and moderately sour. They go very well with second courses. Ideal to take with you to work for lunch, unlike red ones, they are elastic and will not be crushed on the way.

This is a delicious and proven recipe, we will tell you in our article with detailed cooking instructions.

Pickled green tomatoes

There is no exact number of kilograms in the recipe due to the fact that tomatoes of different sizes will go into jars differently and the number of kilograms will differ dramatically.

• green tomatoes;
• horseradish root;
• Garlic;
• Allspice peas;
• dill umbrellas;
• Raspberry and currant leaves;
• Laurel leaves;

Brine:

• Water - 6 liters;
• Salt - 1 cup;
• Sugar - 2 cups;
• Vinegar (9%) - 100 g (per jar).

The brine is designed for 4-re three liter jars.

Let's start cooking:

Step 1. Wash your tomatoes well and get rid of the tails.

Wash the jars thoroughly with soda, you do not need to sterilize, it is enough to wash them thoroughly with soda, it will kill all bacteria.

Step 2 In each bottle at the bottom put:

• a few pieces of horseradish root;
• 3-4 cloves of garlic;
• dill umbrella;
• 4-5 peas of allspice;
• 2-3 leaves of laurel;
• 2 leaves, currants;
• 2 raspberry leaves.

Step 3. We begin to lay tomatoes in a jar, the largest must be placed down, and the smallest must be on top, so more will enter the jar. Put another dill umbrella on top of the tomatoes.

Step 4 Put 6 liters of water on the fire and bring it to a boil. Pour boiling water over the tomatoes, cover with seaming lids and let stand for 10 minutes.

Step 5. When they stood with boiling water, pour the water back into the pan so the brine will be richer, put it on the fire and add sugar and salt there, boil the brine.

Step 6. Pour 100 g of vinegar (9%) into each bottle, pour the brine.

Step 7. After you roll up the banks, be sure to turn them over. Wrap up and leave to cool under a blanket.

Your pickled green tomatoes are ready!

Green tomatoes with vegetable filling for the winter

The recipe is far from new, but not known to everyone. Very tasty green tomatoes stuffed inside will delight you in winter, decorate the festive table and surprise guests. They will be a great addition to the second dishes. Even just standing in the basement in the bank, they will please the eye with their interesting appearance.

Despite the length of cooking time, they are worth preparing at least a few jars in the winter to please loved ones with a new taste.

Today we will tell how to cook such a blank of green tomatoes with a detailed description of the process.

Green tomatoes stuffed with vegetables

For cooking you will need:

• Green tomatoes, how many will go into a three-liter jar. Preferably medium size
• Laurel leaves - 6 pieces;
• Allspice peas - 15 pieces;
• Dill umbrellas - 6 pieces.

For filling:

• What greens do you like?
• Bulgarian pepper is not hot;
• horseradish root;
• Garlic.

Brine:

• Water - 4 liters;
• Sugar - 2 cups;
• Salts - 1 cup;
• Vinegar (9%) - 250 ml.

Calculation for 3 cans of 3 liters

Let's start cooking:

Step 1. First, prepare the jars by washing them thoroughly with soda. Put in each jar:

• laurel leaves 2 pieces;
• fragrant pepper 5 pieces;
• at the bottom of 1 piece tops of dill.

Step 2. Wash the tomatoes as thoroughly as possible and leave to dry a little, so it will be more convenient for you to stuff them.

Step 3. While water is draining from the tomatoes, prepare the filling. Place all ingredients in separate bowls without mixing.

a) Cut the bell pepper into strips.

b) Cut the horseradish root into slices.

c) Just pick dill and parsley in small sprigs.

d) Peel the garlic and cut into slices.

Step 4. Now each tomato must be cut in half almost to the end, so that you can put the filling there, but so that it does not split in half and the halves do not separate.

Step 5. Now, in each tomato, you first need to put a plate of horseradish, then a plate of garlic, a piece of pepper, and at the end stuff it all with herbs so that it closes and holds the rest of the filling.

Step 6 We put the tomatoes tightly in a jar, how much will go in there, up an umbrella of dill.

Step 7. Put 4 liters of water on the fire, boil and pour your tomatoes with boiling water, cover each jar with a lid. Let stand 10 minutes.

Step 8. Drain the water from the jars back into the pan and prepare the brine by pouring salt and sugar into the water. When it boils, pour in the vinegar.

Step 9. Pour the tomatoes with brine, roll up the lids. Turn the jars upside down. Wrap until cool.

Tomatoes are ready! Bon appetit!

Green tomatoes in vegetable filling for the winter

Very tasty tomatoes in vegetable sauce will certainly diversify your winter menu and delight you and your loved ones with the pleasant taste of tomatoes with vegetables. Ideal as an accompaniment to their potato dishes. On the festive table, they are perfect as an appetizer.

Cooking is not difficult, today we will share with you this interesting recipe.

Tomatoes (tomatoes) in vegetable filling

For cooking you will need:

• Green tomatoes. How much will go into your banks;
• Bulgarian sweet pepper. Preferably orange and red - 2 kg;
• Carrot - 0.5 kg;
• Garlic - 2 heads;
• Laurel leaves to taste.

Brine:

• Water - 4 liters;
• Salts - 1 cup;
• Sugar - 2 cups;
• Vinegar (9%) - 200 ml.

The recipe is designed for 4-re three liter jars.

Let's start cooking:

Step 1. First, prepare the vegetables:

a) With a carrot, you need to cut off the top layer with a knife.

b) Peppers and get rid of the core and membranes.

c) Peel the garlic cloves.

Step 2. Now all the vegetables must be twisted through a meat grinder with a large mesh and mixed thoroughly.

Step 3. Wash the jars with soda and put a bay leaf to taste in each at the bottom.

Step 4 Divide the vegetables into four parts and arrange them in jars.

Step 6. Put the water on the fire and after it boils, pour boiling water over your tomatoes for 15 minutes.

Step 7. When your tomatoes have stood for the right time, drain the filling back into the pan, pouring out, of course, a small part of the chopped vegetables will also pour out, but don’t worry, then you will pour them back.

Step 8. Add salt and sugar to the water, when it boils, pour out the vinegar and start pouring into the jars, since some of the vegetables were in the brine, then each time picking it up, stir so that they rise and fall back into the jars.

Step 9. Now that everything is ready, put the jars upside down and wrap them in a warm blanket, let them stand like that until the next day.

Bon appetit!

Spicy tomatoes with plums for the winter

Very interesting and unique recipe. Not only tomatoes will have an interesting taste, but also plums that will be with them. The taste of spices gives a special piquancy and uniqueness of taste. Ideally diversifies the winter menu, it is perfect for any dishes, especially meat ones. They are also unique in that in winter these tomatoes can be cut into salads and even added to pickle.

Today we will share with you this unusual recipe.

Tomatoes of any maturity (green, brown, pink, red) are suitable for this recipe.

Pickled tomatoes with plums for the winter

For cooking you will need:

• Tomatoes are not large, the smaller the better. By quantity, how much will be included in jars;
• Plums - for each bottle there should be at least 300 g of plums, preferably the Ugorka variety;
• Rosemary;
• Coriander;
• ground nutmeg;
• Provence herbs (you can buy them at the store).

Brine:

• Water - 6 liters;
• Sugar - 2 cups;
• Salt - 1 cup;
• Vinegar (9%) - 100 grams per bottle.

Let's start cooking:

Step 1. We put washed tomatoes in each jar and place plums between them or you can lay them in layers if it is more convenient for you.

Step 2. Put water on fire, after boiling, pour into jars and let stand for 10-15 minutes, depending on the size of the tomatoes, the larger they are, the longer they should stand. Be sure to cover the jar with a lid for seaming.

Step 3. Drain the water back into the pan and put it on the fire again, adding salt and sugar to it.

Step 4. In each bottle, pour a teaspoon of coriander, a teaspoon of rosemary, a teaspoon of Provence herbs, half a teaspoon of nutmeg.

Step 5. Then, when the brine is already boiling, pour 100 g of vinegar into each jar and then the brine.

Step 6. Roll up and turn over. Wrap yourself in a warm blanket until the next day.

Enjoy your meal!

Sharp green tomatoes "Spark" for the winter

This recipe is for spicy lovers. The perfect appetizer for the holidays. With these tomatoes, you can perfectly diversify such a monotonous winter menu, the point gives them a special uniqueness and originality that distinguishes this recipe from all the others.

Today we will tell you how to cook delicious spicy tomatoes in the winter.

Green tomatoes with pepper for the winter

For cooking you will need:

• Green tomatoes - how much will go into a three-liter jar;
• Bulgarian red pepper - 1 piece;
• Hot chili pepper - 1 piece;
• ground ginger - half a teaspoon;
• Black pepper hammers - a quarter of a teaspoon;
• Salt - 1 tablespoon;
• Sugar - 2 tablespoons;
• Vinegar (9%) - 50 g.

Let's start cooking:

Step 1. Wash the jar thoroughly with soda and rinse well.

Step 2. Dry thoroughly washed tomatoes so that there is no excess water.

Step 3 Cut the peppers into strips or as you like.

Step 4. Now we begin to lay our tomatoes in a jar. Between the tomatoes, it is necessary to lay both varieties of peppers evenly, as it will be more convenient for you.

Step 5 Put water on fire. After boiling, pour water into a jar and let stand for no more than 10 minutes.

Step 6. After that, drain the water back into the pan, for a richer spicy taste, change the water to a new one, otherwise you will lose some of the spiciness.

Step 7. Sugar, ginger, salt and black pepper are best mixed thoroughly, because the ginger itself can curl up into a ball when you pour boiling water.

Step 8. Before the water boils, pour the mixture into the bottle and pour the vinegar on top of the mixture.

Step 9. Fill with boiling water. Turn over and wrap well until cool.

Enjoy your meal!

Pickled green tomatoes with apple and cinnamon for the winter

canned green tomatoes for many years it has been saving housewives in preserving the harvest and diversity in the menu. But you always want something new and different. It is this recipe that will become an unusual novelty for you, a rather unusual taste of apples with cinnamon in combination with green tomatoes will become the highlight of your basement.

These tomatoes will surprise your guests with their unusual and unusual taste. Even apples from this jar will go away with a bang.

And we could not share this interesting and unusual recipe with you.

Green tomatoes with apples

For cooking you will need:

The ingredients are designed for a three-liter jar.

• Green tomatoes of medium size - how much will go into a jar;
• Apples - 2 pieces of sour varieties;
• Cinnamon - 1 teaspoon;
• Allspice peas - 5 pieces;
• Sugar - 2 tablespoons;
• Salt - 1 tablespoon;
• Vinegar (9%) - 50 grams.

Let's start cooking:

Step 1. My tomatoes, let them dry a little. There should not be excess raw water due to the fact that there are apples in the recipe, and they, in combination with raw water, can begin to ferment and your work will go to waste, because the jar will be torn off.

Step 2. Cut the apples into slices, rounds or a large cube, it's up to you.

Step 3. Now let's start the bookmark. Wash the bottle. At the bottom put allspice. We put the tomatoes in a bottle, mixing with apples in the order convenient for you. You can lay slices of apples between tomatoes, or you can lay them out in layers.

Step 4. We put water on the fire, when it boils, immediately pour tomatoes over it. Let stand for a maximum of 10 minutes, covered with a lid.

Step 5. Drain the water back into the pan. We put it on fire again.

Step 6. Pour cinnamon, sugar, salt into a jar of tomatoes. Before you pour boiling water, add vinegar to the jar.

Step 7. When the water boils, immediately pour it into a jar of tomatoes.Roll up the bank.

Step 8 Turn the bottle over and wrap it in a warm blanket until it cools completely, or simply unwrap it the next day.

Your tomatoes are ready, enjoy the unusual taste!

Bon appetit!

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

Recipe #1

To preserve tomatoes in accordance with the traditional Georgian recipe, prepare the following food set:

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

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

Sprinkle each tomato on the inside generously with salt to release the juice. Now stuff the fruits with the filling (about a tablespoon will go for each). In order for the slices not to fall apart, but to hold tightly to each other, the tomatoes can be tied with a thread.

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

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

Recipe #2

The beauty of this method of marinating tomatoes is its simplicity and excellent results. To get started, prepare the following set of products:

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

The garlic needs to be peeled and cut into each clove. Sterilize the jars in advance, then lay the bay leaf and a little garlic on the bottom. Now we need to do the tomatoes.

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

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

Recipe #3

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

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

Wash and dry the tomatoes, and remove the stem, then cut them into small cubes. Do the same with pepper. Carrots will need to be cut into rings, and just chop the onion. Now the workpiece must be scrolled through a meat grinder or sent to a blender. Some housewives prefer to finely chop vegetables by hand, but this takes too much time.

Pour sunflower oil into the bottom of the pan and send pre-prepared vegetables there. Boil the mass to evaporate the liquid. When you realize that the caviar is thick enough, add salt and sugar and leave to cook for another couple of minutes. Now it remains to lay out the caviar in jars and roll them up.

Recipe #4

For this recipe you need the following products:

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

You must first peel the garlic, and also remove the core from the bell pepper and cut it into several pieces. The same goes for hot peppers. Now all these blanks are scrolled through a meat grinder.

The greens are very finely chopped with a knife, and the tomatoes are divided into small slices (you can leave them whole) and mixed in a deep container with pre-prepared vegetables. It remains only to decompose the blanks into jars and tighten the lids. It is better to store them in a cold place.

Recipe number 5

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

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

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

Sterilize glass containers first. Now you need to lay tomatoes, onions and grapes in several layers. Top everything with a dense layer of cilantro, add cloves and pepper.

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

Recipe #6

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

• - green tomatoes (2 kilograms);
• - ripe red tomatoes (about 800 grams);
• - blackcurrant leaves (50 grams);
• - allspice (several peas);
• - a little cinnamon;
• - sugar (2 cups);
• - salt (tablespoon).

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

Put green salted tomatoes and currant leaves on the bottom of a large saucepan or basin. Now you need to cover them with oppression and leave for a couple of days until the fruits begin to release liquid.

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

Of course, few people can like fresh unripe tomatoes. However, with a little effort, you can make a delicious snack that will delight you and your loved ones all winter long.

Green tomatoes "lick your fingers"

For 3 kg. tomatoes
200 gr. greens: parsley, dill, cherry leaves
(or currants)
100 gr. onions (I in each jar
sliced ​​half an onion)
1 head of garlic
Fill:
3 liters of water
9 st. spoons of sugar
2 tbsp. spoons of salt
2-3 bay leaves
5 peas allspice
1 cup 9% vinegar
Vegetable oil (taken from the calculation
1 st. spoon per liter jar)

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

1.5 liters of water
1 st. a spoonful of sugar
1 st. a spoonful of salt
1 tablespoon of vinegar
1 st. a spoonful of vegetable oil
In a jar, first put greens, garlic, vegetable oil. Then tomatoes, and on top of onions. Add vinegar to the finished filling and pour tomatoes with hot marinade. Sterilize for 15 minutes.

Green tomatoes stuffed with garlic

Filling (for three liter cans):
1 liter of water
1 glass of granulated sugar
1 st. spoonful of salt
0.5 cup 9% vinegar
Horseradish, dill, parsley
Make cuts on the tomato in several places. Insert thinly sliced ​​garlic into these slits. I cut all the tomatoes in half, and large ones into four parts. Put green tomatoes in jars, fill with hot brine. Sterilize 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 to cool.
My husband loves the Green Tomatoes Stuffed with Garlic. According to taste sensations among canned tomatoes, men gave them the first place.

Another option:

For 5 liters of water 1 st salt, 2 st sugar, 1 st vinegar, 300 g garlic, 5 pcs pepper, lavrushka, black peppercorns, dill, parsley. Tomatoes - a bucket with a mountain. Grind pepper, garlic in a meat grinder. Greens - cut. Mix all this, cut the tomatoes crosswise on the side where there is no tail and fill with stuffing. 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 gr. jars):
1.5 liters of water
4 tbsp. spoons of sugar
2-3 tablespoons of salt
3 bay leaves
2 garlic cloves
10 allspice black peppercorns
5 pieces. carnations
2 tbsp. spoons of vodka
2 tbsp. spoons of 9% vinegar
A pinch of hot red pepper
Pour tomatoes with prepared marinade, sterilize for 15-20 minutes and roll up. Banks keep well even at room temperature.

Green tomatoes are delicious

Fill:
1 liter of water
4 tbsp. spoons of sugar
3 tsp salt
100 gr. 6% vinegar
Sweet bell pepper
Put the tomatoes and slices of bell pepper in jars, pour boiling water twice, on the third - boiling brine and roll up. Tomatoes are very tasty.
I closed such tomatoes in tomato juice, but without the addition of 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 she poured tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled up the lid.

Green tomatoes with gelatin "miracle"

Fill:
For 1 liter of water
3 art. spoons of salt
3 art. spoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cup 6% vinegar
Soak gelatin in warm water for 40 minutes. Make a filling, boil, add gelatin and vinegar to it, boil the filling again. Fill the tomatoes with filling and sterilize for 5-10 minutes.
I have never tried green tomatoes with gelatin, but I heard good responses. Therefore, I closed two servings: from green and brown tomatoes.
P.S. No wonder these tomatoes were called "Miracle". They turned out delicious and my friends love 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 green tomatoes and cabbage and put in a jar of spices. The first time pour boiling water, let stand for 20 minutes, the second time with the finished filling. Add 1 aspirin per quart jar and seal.
This is the recipe of my colleague, very tasty tomatoes are obtained.

According to this recipe, I closed 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 laid in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked green tomatoes in tomato and cabbage more (I generally like tomato sauce).

Green tomatoes with apples in pink brine

Fill:
1.5 liters of water
1 st. a spoonful of salt
5 st. spoons of sugar
70 gr. 6% vinegar
Allspice peas
Parsley
Apples
Beet
Put the 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 in boiling water for 20 minutes. Then make a filling from this water, boil it. Pour the hot brine over the tomatoes and roll up the lid. I did it a little differently: in order for the beets not to lose 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 (salted tomatoes)

Brine:
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 always separately. I give a recipe: how to salt green tomatoes. Pickled in the usual way, green tomatoes in finished form are quite tough. 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 the prepared container (barrel or aluminum utensils) along with spices, which are placed on the bottom of the barrel, in the middle and on top, and sprinkle with sugar. When laying the tomatoes, shake the dishes slightly and, after filling, pour the prepared brine. The riper and larger the fruits, the stronger the brine becomes. Close the filled dish with tomatoes with a tight lid or put a wooden circle with oppression 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 of pickling tomatoes: instead of salt, you need to take sugar. Take green (or brown) tomatoes, sort and put in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top of them and sprinkle with sugar. Thus, do the styling 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. Put oppression on top. For this salting method, green tomatoes can be blanched in boiling water for one to two minutes. According to this recipe, you can make canned tomatoes in jars.

Green tomatoes (fresh)

Choose thick-skinned tomatoes. Cut a little larger than a salad. Fold in jars with a capacity of 0.5 and 0.7 liters. Fill with cold water and set to sterilize for 10-15 minutes. Roll up.
Such tomatoes are good for making salad in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs to them - fresh tomato salad is ready.

Green tomatoes with grapes

Fill:
1.5 liters of water
3 art. spoons of salt
4 tbsp. spoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas
Wash the tomatoes and put in a jar, shifting with onions and spices. Put 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 of onion
Hot pepper to taste
Brine:
350 gr. sunflower oil
100 gr. salt
300 gr. Sahara
100 ml. 9% vinegar
Cut the vegetables, put them in a non-oxidizing bowl, mix with salt, sugar, vinegar and oil. Let stand for a few hours (6-8) until they release their juice. Then boil for 30 minutes. Arrange the salad in jars, add 1 aspirin per liter jar and roll up. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.

Caviar from green tomatoes

3 kg. green tomatoes
1 kg. carrots
1 kg. onion
5-6 pcs. bell pepper
You can add hot pepper to taste
Fill:
1 cup of sugar
3 art. spoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Twist all the vegetables in a meat grinder, add sugar, salt and 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. tomatoes
1 kg. onion
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 you can remove the core. Fill the resulting hole with finely chopped or twisted vegetable mixture through a meat grinder. Sterilize: liter jars for 15-20 minutes, 3 liter jars for 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
Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with vegetable mixture and close. Place carefully in jars. Soak the tomatoes twice in hot water for 10 minutes. For the third time, pour boiling marinade over, add 1 aspirin tablet to the jar and roll up.

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

Lecho of green tomatoes

3 kg. green tomatoes
1 kg. onion
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 carrot on a coarse grater. Cut the tomatoes and pepper into large slices, onion into half rings. Put vegetables in a bowl with heated oil, add tomato sauce and cook for 1.5 hours, stirring. Add salt and cook for another 10 minutes. The treatment is ready. Hot put lecho into sterilized jars and roll up.

Tips and recipes from Nadezhda
Salted green tomatoes for the winter.

The most popular and traditional, green tomatoes, we have pickled. Very tasty! At the bazaar they are sold in large wooden barrels, all year round.
Green unripe tomatoes, preferably large, fleshy.
celery-twigs
Garlic
Red hot pepper
Brine
For 1 liter of cold water (from the tap)
70 g 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, very convenient). Celery sprigs.
We put several plates of garlic, 2-3 rings of pepper into each tomato (depending on how much you like spicy, or there are children in the house). We also stuff a celery sprig, mercilessly folded several times, and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (If neat, then it is possible without threads). Bazaar aesthetes stuff red pepper in such a way that it peeks out of the tomato with a red tongue (teasing). -Like a smiley.
At the bottom of the pan, or jars (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, push more pepper on the sides (for lovers), then again celery, etc. Top layer of celery.
We dilute salt in water and pour tomatoes. We put it under oppression. Approximately 1.5 liters of brine are used for a 3 liter jar.
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 save, then drain the brine, boil and immediately pour the tomatoes. You can close it either with a plastic lid or roll it up with an iron one. This should be done immediately after pouring 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 also without oil, as you like.
Bon appetit!

Salad "Winter"

This recipe uses green tomatoes in a marinade.
5 kg green tomatoes
0.5 kg of 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, salt, pour oil and vinegar. Leave for a day in the refrigerator.
Arrange in jars and sterilize for 15 minutes. Roll up.

Most often, ordinary medium-sized red tomatoes are pickled. Few people experiment with types and varieties of tomatoes and in vain! You should definitely try green tomatoes. They don't taste like the tomatoes we're used to. You need to try them yourself, because this taste is simply impossible to describe in words.

Such an appetizer can be prepared in the summer, so that in winter it is sure to diversify both the festive table and the everyday one. Agree, such tomatoes will add more unusualness than ordinary red, pickled cucumbers or even sauerkraut.

You can serve with the main hot dishes, meat, you can serve as a separate snack. If the snack lasts until next spring or summer, then you can take some with you on a picnic, it will be delicious!

Today we will cook four tomato recipes for the winter. One recipe will come from Georgia, the second option will be a diner, spicy and classic. All tomatoes will be stuffed. In each case, the filling will be slightly different from the filling of the previous recipe.

If you are laying shredded products, which also need to be thermally processed, then it is better to cut them into large pieces. If cut too finely, then when cooking, the products will not only lose their shape, but also easily turn into porridge.

Twisted jars must be cooled gradually. That is why they are very often wrapped in a blanket so that the temperature drops gradually. Never place hot cans on cold floors, tiles, concrete or similar surfaces.

For canning, it is better to choose tomatoes (cucumbers, peppers, zucchini) of the same size, so that it is convenient not only to put them in a jar, but also to pull them out of there.

Another important point is the choice of banks. The neck should be of such a size that you can easily stick your hand inside, otherwise you will have to throw tomatoes and tamp them in this case, it is unlikely to succeed.

It is not necessary to pour boiling water over vegetables. But if this is not done, then it is imperative to at least scald them with boiling water to kill all bacteria.

In order to end up with an unusual, spicy and somewhere even spicy taste, you can put various additives in each jar. For example, leaves of currant, oak, mint, cherry, anise, vanilla and even cinnamon. Don't worry, it won't turn out sweet, but we guarantee you unusualness!

Ingredients	Quantity
green tomatoes	- 1850
carnation	- 12 pcs
Chile	- 3 pods
garlic	- 2 heads
salt	- 50 g
parsley	- 1 bunch
allspice	- 15 pcs
vinegar	- 125 ml
carrot	- 1 PC
water	- 1650 ml
Dill seeds	- 15 g
black pepper	- 18 pcs

Cooking time

calories per 100 grams

A classic recipe for stuffed tomatoes for the winter. If you make a small amount of them, then they are unlikely to survive until winter, so cook twice as much as we did.

How to cook:

1. We picked up 1500 ml jars and sterilized them together with lids;
2. In each jar, put three cloves, five allspice, six black peppers, five grams of dill seeds, several branches of parsley, a chili pod;
3. Wash the carrots, peel them, cut into rings;
4. Peel the heads of garlic, cut off the dry ends;
5. Cut each slice into 2 halves lengthwise;
6. Wash the tomatoes and cut each fruit into 2/3;
7. Insert a ring of carrots and a piece of garlic into the slot;
8. Place the tomatoes in jars, tamp tightly;
9. Boil about two liters of water, pour over the tomatoes, cover (do not twist!) With lids and leave for forty minutes;
10. Repeat the process again after forty minutes;
11. The second time, pour the water from the cans into a saucepan, add salt, vinegar and sugar;
12. Boil the mass, let the crystals dissolve, pour over the tomatoes, twist and wrap upside down until completely cooled.

Tip: if only one person in your family eats tomatoes, then you can also wrap them in 500-1000 ml jars so that they do not deteriorate.

Green tomatoes for the winter "Sharp"

For lovers of spicy snacks, we offer you to try spicy stuffed tomatoes, which each of you can now cook on your own in your kitchen.

How much time - 1 hour.

What is the calorie content - 73 calories.

How to cook:

1. Disassemble the garlic, peel each clove from the husk, cut off the dry tip;
2. Cut each clove of garlic into slices;
3. Rinse the chile, cut into strips or rings along with the seeds;
4. Mix garlic with pepper;
5. Rinse tomatoes well under running water;
6. Cut each of the vegetables in half, but not completely;
7. Place the maximum amount of garlic and pepper in each crack;
8. Pre-sterilize the required number of jars and lids;
9. At the bottom of each jar, place a little black pepper, a few branches of parsley and a couple of bay leaves;
10. Arrange tomatoes in jars, tamping them as much as possible;
11. Boil one liter of water, pour jars and cover with lids, leave for twenty minutes;
12. If after the “pouring” there is some water left, do not pour it out in any case, leave it in the pan;
13. After the time has elapsed, drain the water from the cans back into the pan;
14. Add salt, vinegar and sugar to the water;
15. Bring to a boil and can be poured into jars;
16. Seal the jars, turn over and wrap until cool.

Tip: when working with chili, it is better to wear disposable gloves. And for washing and for chopping and for filling tomatoes with it.

Stuffed tomatoes with parsley and mustard "Table"

Mustard gives tomatoes a certain piquancy and unusualness. Therefore, to diversify your usual snack options, you can try the following option.

How long is 50 minutes.

What is the calorie content - 76 calories.

How to cook:

1. Wash the tomatoes, cut off the lids and take out the middle of the fruit with a spoon;
2. Grind the middle with a sharp knife;
3. Peel the parsley roots, wash and grate them with a grater;
4. Peel the garlic, cut off the dry ends and put each clove under the press;
5. Rinse the basil and parsley, finely chop;
6. Mix tomato cores, garlic, herbs and parsley roots;
7. Fill each tomato with the resulting mixture;
8. Return the lids to the tomatoes, connect them to the base with toothpicks;
9. At the bottom of each jar put a little black pepper, bay leaf, allspice;
10. Place thirty grams of mustard in each jar;
11. Pour boiling water to the top and leave for fifteen minutes;
12. Then drain the water into a saucepan, give sugar, vinegar essence and salt;
13. Bring to a boil, pour into jars, twist and remove to cool.

Tip: Basil can be replaced with thyme or rosemary.

"Georgian" stuffed tomatoes for the winter

In fact, after reading the list of ingredients, you can’t immediately say that these are tomatoes according to the Georgian recipe. But we assure you that the recipe is Georgian, and also that this is not to be missed!

How much time - 40 minutes + 4 days.

What is the calorie content - 23 calories.

How to cook:

1. Wash the carrots, peel, chop with a coarse grater;
2. Bulbs get rid of the husk and roots, wash, cut into half rings;
3. Wash, peel and cut the celery into rings;
4. Peel the garlic, cut off the roots and each clove under the press;
5. Rinse the parsley, finely chop it;
6. Mix carrots, onions, garlic, herring, parsley;
7. Salt the ingredients and mix well again;
8. Wash the tomatoes, dry them;
9. On large ones, make deep cruciform cuts; on small fruits, one cut is enough;
10. Stuff the tomatoes with the resulting mass;
11. In each jar, place the chili and dill umbrella;
12. Place the tomatoes tightly in jars, tamping them as much as possible;
13. Pour water into a saucepan, add salt, bring to a boil and pour over the tomatoes;
14. Cover with lids and put on a table or window sill for four days;
15. Then screw the lids on and put the jars in the pantry or basement.

Tip: To give the celery more flavor and aroma, you can chop it with a grater.

The first and most important rule in canning is the sterilization of jars. This must be done not only carefully so as not to be scalded or burned (if sterilization is in the oven), but also very carefully! If the jar is dirty or with the remains of other products / items, then the contents will most likely turn sour.

The laying product must be placed in still hot jars - this is one of the guarantees of proper and tasty canning.

So that the tomatoes do not burst, it is better to choose dense fruits with a thick skin. Then they will become soft inside, the dense peel will not burst and, accordingly, the juice will not flow out from the inside.

Only fresh vegetables are suitable for laying in a jar. If the tomato is rotten somewhere or there are impact marks, scratches or other defects, then such a product is best used in a salad or soup or snack that will be eaten immediately or during the day.

Be sure to try the pickled tomatoes stuffed with various vegetables, herbs and spices. You can't even imagine how delicious it is! You will enjoy it so much that next time you will cook a double or even triple portion.