One of the favorite snacks of all hostesses -green tomatoes for the winter in jars, because making such preparations, the hostess knows for sure that she can always please her loved ones with tasty and healthy winter snacks. It is carried out according to the traditional for Russian cuisine recipe for fermentation, when only salt is added to the vegetables, and they acquire their taste as a result of the natural fermentation process. Today, green tomatoes are often pickled, vegetable salads and even savory sauces with garlic are prepared with them.

Salt green tomatoes for the winter in jars can be done in various ways, but the most popular is, of course, the cold method, which allows you to preserve the natural taste of the fruit and add zest to it. An appetizer from a can turns out to be incredibly tasty, to serve it to the table, it is enough to cut the whole fruits into small slices, add onions, cut into thin half rings, and sprinkle with vegetable oil.

Despite the simplicity of the cold salting method, vegetables are aromatic due to the addition of a set of herbs and various greens to each jar.

• Unripe tomatoes - 1 kg
• Purified water - 1 l
• Salt - 2 tablespoons
• Horseradish (leaves) - 3 pcs.
• Black currant (leaves) - 5 pcs.
• Garlic - 5 cloves
• Dill (umbrellas) - 2 pcs.
• Peppercorns (black, allspice) - 5-7 peas each

We are sure that even a novice housewife who does not have much experience in making home preservation can cope with the presented blank recipe. Let's start cooking, as always, by preparing the ingredients that must be washed, and this applies not only to tomatoes, but to all the greens. Tomatoes should be dried with a kitchen towel to remove excess moisture, and the greens should also be thoroughly blotted with a towel.

For preparation, you will need a two-liter or three-liter jar, which must first be sterilized (you can sterilize the container in the oven, in a double boiler or over the spout of a boiling kettle). At the very bottom of the jar, a green substrate is laid, about a third of all the collected greens, on top - half of the fruits, then garlic and a small amount of greens. When the jar is filled with the remaining tomatoes, put a horseradish leaf and a dill umbrella on top.

As you might guess, with cold salting, there is no need to cook the brine, you just need to dissolve the salt in cold water. But it is important that the water is clean, and it is better to take water from a natural source. The finished brine should be poured into jars so that it covers the vegetables, and then cover the jar with a nylon lid. In order for the lid to fit snugly against the neck, it must first be heated in hot water, and then close the jar with a hot lid. When it starts to cool, it will fit snugly against the neck.

Recipe for green tomatoes in jars for the winter the cold method has its drawbacks, for example, you can store such blanks exclusively in the refrigerator or in a cool cellar, so hostesses living in a city apartment choose pickling recipes that allow you to store your home seams even at room temperature. with the addition of vinegar - no less tasty, but even simpler recipe.

Cold pickled tomatoes have firm flesh. But for storage in a city apartment, it is better to choose a hot fill, while the brine is brought to a boil, and then three fillings are carried out, waiting 15 minutes each time. In this case, the jars should be hermetically sealed with iron lids.

Recipe for green tomatoes in jars for the winter

To prepare green tomatoes in a jar for the winter, you will need almost the same set of ingredients, with the exception of the ingredients that you will need for the marinade.

• Green tomatoes - 3 kg
• Greens (parsley, dill, currants, cherries) - 200 g
• Garlic - 1 head
• Bulb onion (large) - 1 head
• Water - 3 l
• Vinegar - 1 glass
• Sugar - 9 tablespoons
• Salt - 2 tablespoons
• Bay leaves - 3 pcs.
• Allspice peppers - 5 pcs.
• Vegetable oil - 3 tablespoons

At the bottom of the prepared jar, which must be pre-sterilized, it is necessary to put the washed greens and cloves of garlic. Also, the specified amount of sunflower oil is poured into the bottom of the jar. Then the jars must be filled with green fruits, alternating layers with onion rings.

It remains to understand the intricacies of cooking marinade, so that pickled green tomatoes for the winter in jars turned out to be the most delicious. All of these ingredients - lavrushka, peppercorns, salt and sugar, must be mixed with water and brought to a boil, then add acetic acid to the brine and pour the finished marinade into jars. It remains only to quickly seal the jars with iron lids and leave to cool. In winter, this snack will be the best decoration for your dinner table.

Salting green tomatoes in jars for the winter

You will succeed, if you do not limit yourself to adding a standard set of herbs and spices, mustard, horseradish root, celery roots and stalks, hot red pepper can add their own flavor notes.

Salting green tomatoes in jars for the winter with mustard will definitely not cause difficulties for the hostesses, and it is not for nothing that this recipe is one of the most popular, because it combines ease of preparation with the excellent taste of the finished salty product.

We tried to choose the most delicious and unusual for you, and this cooking method exactly corresponds to the idea of ​​what a delicious canned vegetable should be.

• Green fruits - 2 kg
• Mustard powder - 40 g
• Rock salt - 60 g
• Granulated sugar - 10 g
• Peppercorns (black, allspice) - 7 pcs.
• Bay leaf - 6 pcs.
• Garlic - 4 cloves
• Fresh dill
• Piece of horseradish root or chili pepper

The first step is to pay attention to the jars - they must be rinsed with baking soda, and then rinsed with boiling water several times. Such sterilization will be sufficient to pickling green tomatoes for the winter in jars was not in vain, and your blanks were stored throughout the year.

In each jar, put peppercorns, bay leaves, a peeled piece of horseradish root and a slice of hot chili, dill on the bottom. Also, pour 20 grams of mustard powder on the bottom.

Next, the jars must be filled with thoroughly washed tomatoes. One three-liter bottle will take about two kilos of green tomatoes. It is imperative for this recipe to take small or medium-sized fruits so that they pass without problems into the neck of the jar. However, we decided to modify our recipe a little, so in each tomato, in place of the stalk, cuts should be made into which thin plates of garlic should be inserted.

Many hostesses already do not have enough time to prepare, not to mention stuffing each fruit, so you can skip this step, and simply pour the garlic cut into plates into a three-liter jar.

The fruits should be laid out in the jar denser to each other, pressing a little so that there is as little free space as possible in the jar.

Salt and sugar must be dissolved in a glass of water, and then pour it into a bottle, and then pour cold water to the brim.

Next, we will tell you about an unusual way to store jars of tomatoes for the first two weeks, while the fermentation stage lasts. A piece of thick cotton fabric should be lined on top of the neck, fixing it with an elastic band so that it does not fall off. Sprinkle mustard powder on top of the fabric with a layer of about 3 mm and gently smooth this layer.

All jars must be placed on a tray, since the brine will flow out during the fermentation process. After a couple of days, foam will appear on the surface, and after two weeks the fermentation stage will end. After two weeks, you can close the jars hermetically and store such preservation in the refrigerator. If you can't wait to try the salty tomatoes, they will be ready in five weeks after the start of cooking.

Recipes for green tomatoes for the winter in banks

Spicy green tomatoes are incredibly tasty; it is this vegetable that goes well with hot peppers, a lot of garlic and aromatic herbs. And if you like fragrant recipes for green tomatoes for the winter in jars, then choose those where horseradish root and garlic are present.

It is no coincidence that such spicy, aromatic, vigorous tomatoes were called "Siberian", because they will warm you even in the most severe frosts.

• Tomatoes - 8 kg
• Garlic - 3 heads
• Horseradish root - 4 pieces
• Black currant (leaves) - 5-6 pcs.
• Dried Dill Umbrellas
• Peppercorns
• Purified water - 10 l
• Rock salt - 700 g

Before cooking, the garlic and horseradish should be peeled. If you take horseradish from old stocks, which has dried out too much during storage, it is advisable to soak it for a day in advance so that it becomes soft. The garlic cloves can be cut into halves and the horseradish cut into slices.

At the bottom of each jar should be laid out leaves of currants and cherries, peppercorns, garlic and three pieces of horseradish root. When the jar is filled with tomatoes, they must also be covered with herbs, garlic and horseradish. Vegetables should be poured with hot brine, cooled to 80 degrees. It remains only to close our jars with lids and after a couple of days put them in storage in a cellar or refrigerator.

Salted green tomatoes in a jar for the winter

Stuffed pickled green tomatoes in a jar for the winter- the recipe is very unusual, but many housewives liked it. For this recipe, it is important to choose dense, small fruits. All we need is:

• Tomatoes - 5 kg
• Greens (dill, parsley)
• Celery
• Garlic - 4 heads
• Chile - 2 pcs.
• Granulated sugar - half a glass
• Rock salt - glass
• Acetic acid 9% - glass

For the filling, it is necessary to chop all the prepared greens; it must be finely chopped with a knife. The garlic should be peeled and passed through a press, and the chili should be cut into thin strips. And then mix all the prepared ingredients, adding ground black pepper to taste.

Each tomato should be cut with a thin knife in the middle lengthwise, without cutting to the end, so that you get a pocket where you can put the filling. Now we stuff the prepared tomatoes and immediately put them in jars.

The first pouring is boiling water, which must be left for 20 minutes, then on the basis of this water, which must be drained from all the jars into one pan, the marinade should be cooked.

If not all the tomatoes are ripe before the cold weather, then there is nothing wrong with that. Green tomatoes are harvested for the winter and are delicious. The cooking recipes are so simple that any housewife can handle the task.

For seaming, we use fruits of a small size and of one type. Vegetables with traces of rotting and dents are not suitable, otherwise the workpiece may deteriorate in a couple of weeks.

Homemade pickled tomatoes are not comparable to store products. After all, we will use only high-quality tomatoes and natural preservatives.

Among the many cooking methods, I have chosen the most common and uncomplicated options. Take advantage of any of the proposed technologies and you will receive a delicious snack.

Thanks to the addition of various spices, an excellent appetizer is obtained that goes well with many dishes. And on the festive table, canned tomatoes will not be superfluous.

Ingredients:

• 3 kg of green fruits;
• 200 g of onions;
• 100 g of garlic;
• 3 liters of water;
• 1 bunch of greens;
• 3 tbsp salt;
• 9 tbsp granulated sugar;
• 1 cup 9% table vinegar

Preparation

If you were able to select small tomatoes, then use them whole, and large tomatoes should be cut into slices. Cut the garlic and onions into small pieces.

Put the prepared vegetables in sterilized jars one by one, and add fresh herbs.

To prepare the brine, stir the sugar, vinegar and salt in a saucepan with water. We put the solution on the stove and bring to a boil. Fill the jars of food with marinade.

We send the jars into a wide container, fill them with water and sterilize them within a quarter of an hour after boiling.

If you are afraid that the cans may explode, then add one spoonful of sunflower oil to each of them.

A simple recipe for green tomatoes in a jar without sterilization

Winter preparation can be added to salads, served with meat dishes, or used as an independent snack. This cooking method will not cause any difficulties.

Ingredients:

• 700 g of tomatoes;
• 2 cloves of garlic;
• Bay leaf;
• 3 peas of black and allspice;
• 1 tbsp white sugar;
• 1/3 tablespoon salt;
• 30 ml vinegar.

Preparation

We prepare all the specified spices and send them to the jar, which we have already sterilized over steam.

Select tomatoes of the same size and put them in a pot of boiling water for 20 seconds. And immediately put them in spice jars.

Let's prepare the marinade. Boil water in a saucepan and dissolve salt and sugar in it. In a jar with fruits, pour in vinegar and hot brine to the very top.

We roll up the cans with a special key, turn them upside down and leave them to cool completely.

We send the appetizer to a cool place for storage. If you wish, after a few hours, you can taste your workpiece.

Tomatoes with garlic for the winter: lick your fingers

If you make pickled tomatoes this way once, you will roll up several jars every fall. They will appeal to all family members and guests who ask you for this recipe.

Ingredients for 1 can (750 ml)

• 500 g green tomatoes;
• 5 cloves of garlic;
• 1 hot pepper;
• 1 tbsp salt;
• 40 g parsley.

Preparation

First of all, we sterilize glass jars. We wash the products under cold water.

We make a deep cut in each tomato almost to the end, and fill it with a ring of pepper and two slices of garlic. We also lay a few parsley leaves, as shown in the photo.

Thus, we stuff all the tomatoes. We send parsley to the bottom of the glass jars, put the tomatoes with filling tightly, and sprinkle with salt on top.

Fill the contents of the container with water and close the lid.

We store the workpiece in a cool cellar, and best of all in the refrigerator, if there is free space.

Pickled green tomatoes as in the store

Therefore, the recipe produces sweet and sour tomatoes that taste like purchased tomatoes. Use additional spices according to your taste preferences.

Ingredients:

• 1 liter of water;
• 2 tbsp granulated sugar;
• 2 tablespoons salt;
• 1 spoon of 70% vinegar in a 1 liter can;
• Garlic;
• Horseradish leaf;
• Dill;
• Onion;
• Black peppercorns.

Preparation

We carefully sort out the tomatoes and rinse them under cool water. Put a horseradish leaf and 3-4 cloves of garlic on the bottom of a clean and dry jar. Put the tomatoes tightly, lay a sprig of dill in the middle.

When the jar is full, add peppercorns and another horseradish leaf on top.

Dissolve sugar and salt in a saucepan with water and boil for 5-10 minutes. Pour filled jars with hot marinade and leave for 20 minutes.

Then we drain the liquid and boil again for about 5 minutes. Fill the containers with water again, add vinegar essence.

Now all that remains is to roll up the workpiece.

We remove the cans until they cool completely. Store the snack in a cellar or cool pantry.

Cold pickling of tomatoes

For a change, prepare several cans using this technology. Tomatoes are crispy and tasty, so they will be an irreplaceable product on your table.

Ingredients:

• 1 kg of green tomatoes;
• 1 liter of water;
• 2 tablespoons table salt;
• 2 dill umbrellas;
• 3 horseradish leaves;
• 4 cloves of garlic;
• 5 currant leaves;
• Hot and allspice according to preference.

Preparation

Remove the tails from tomatoes and rinse thoroughly under the tap. We also prepare the herbs and peel the garlic. You can use not all spices or, on the contrary, supplement the recipe with other spices.

Put the greens in a sterilized container, after which the tomatoes are up to the middle of the jar. Then add pepper, garlic and herbs. The next layer is again put the tomatoes, and on top of the dill, currant leaves and horseradish.

Stir the salt well in cold water and fill the container with the mixture to the very top.

We tightly close the jar with a plastic lid, which must first be lowered into a bowl of hot water.

We remove the appetizer to the cellar. It will be ready for use in about a month, so be patient.

How to close green tomatoes to make them tasty and sweet

If you prefer to make vegetable preparations with a sweetish taste, then this cooking method will suit you. Follow the recipe and you will have a great snack.

Ingredients:

• 700 g of tomatoes;
• 1.5 liters of cold and clean water;
• 30 g table salt;
• 200 g granulated sugar;
• 3 black peppercorns;
• 100 ml of 9% table vinegar.

Preparation:

1. We select small fruits, preferably of the same size, and rinse them with running water.

Tomatoes will be heat treated, and so that they do not burst, they should be punctured in the area of ​​the stalk.

1. We put tomatoes in sterile jars, pour boiling water. We leave for a quarter of an hour.
2. After the specified time, pour the liquid into the pan, add salt, sugar and pepper. Bring the solution to a boil and remove from the stove.
3. Add vinegar to the brine and fill the jars with tomatoes.
4. We close the lids that we have previously sterilized.

If desired, add spices to the workpiece, which you like best.

Harvesting spicy tomatoes in 3-liter jars

This recipe will appeal to lovers of savory appetizers. We leave for the winter in a cool place. The tomatoes will be fully cooked in a couple of weeks. For step-by-step harvesting of green fruits, see the video:

When twisting a large number of cans, increase the volume of the indicated ingredients proportionally. Bon Appetit!

How to salt green tomatoes for the winter for storage in an apartment

Many blanks are not designed to be kept in the home as they require a cool environment. However, there is a recipe thanks to which the cans will not explode and the tomatoes will not go bad.

Ingredients:

• 9 kg of tomatoes;
• 3 glasses of water;
• 3 cups table vinegar
• 4 tablespoons table salt;
• Peppercorns to taste;
• 7 sheets of lavrushka;
• Aspirin.

Preparation

First, we sort out the tomatoes and sterilize the jars. If you have large fruits, then we divide them into small slices. Add the necessary spices to the container.

We tamp the tomatoes into jars. Stir vinegar and salt in a saucepan with water. Cook the marinade after boiling for a couple of minutes. Pour the workpiece with the prepared brine and add one tablet of acetylsalicylic acid, and then cover it with lids.

Now we need to boil the jars for 15 minutes.

We remove the container in a dark place until it cools completely.

Important! A few years ago, doctors warned that aspirin should not be used in food. Therefore, it is not recommended to add this preparation to increase the shelf life of the workpiece.

All the recipes are quite simple, despite this, tomatoes are very tasty and healthy. If you have late varieties at your dacha, then not all of them will have time to fill up, so make a wonderful snack out of them.

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

Recipe number 1

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

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

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

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

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

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

Recipe number 2

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

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

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

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

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

Recipe number 3

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

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

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

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

Recipe number 4

This recipe requires the following products:

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

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

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

Recipe number 5

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

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

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

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

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

Recipe number 6

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

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

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

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

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

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

Ecology of consumption: Unripe tomatoes make excellent canned meals. These can be pickled, stuffed and pickled green tomatoes for the winter, as well as caviar or salads. Carrots, onions, bell peppers, various seasonings and hot spices are used as additional ingredients.

Unripe tomatoes make excellent canned meals. These can be pickled, stuffed and pickled green tomatoes for the winter, as well as caviar or salads. Carrots, onions, bell peppers, various seasonings and hot spices are used as additional ingredients.

Green tomatoes "lick your fingers"

Ingredients (for 3 kg of tomatoes):

• 200 gr. greens: parsley, dill, cherry leaves
• (or currants)
• 100 g onions (I in each jar
• cut the onion half by half)
• 1 head of garlic

Fill:

• 3 liters of water
• 9 tbsp. tablespoons of sugar
• 2 tbsp. tablespoons of salt
• 2-3 pieces of bay leaves
• 5 allspice peas
• 1 cup 9% vinegar
• Vegetable oil (taken from the calculation1 tbsp. spoon per liter jar)

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

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

How to cook:

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

Green tomatoes stuffed with garlic

Fill (for three liter cans):

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

How to cook:

Make several cuts in the tomato. Insert thinly chopped garlic into these cuts. I cut all the tomatoes in half, and the large ones into four parts. Place green tomatoes in jars, cover with hot brine. Sterilize for 10-15 minutes from the moment the water boils. Turn the sealed jars with the lid down, cover with a thick cloth (preferably a blanket) and leave to cool.

My husband is delighted with the Green Tomatoes stuffed with garlic. Men gave them the first place in terms of taste among canned tomatoes.

Green tomatoes "drunk"

Filling (for 7 - 700 g jars):

• 1.5 liters of water
• 4 tbsp. tablespoons of sugar
• 2-3 tablespoons of salt
• 3 bay leaves
• 2 cloves of garlic
• 10 peas of allspice black pepper
• 5 pieces. carnation
• 2 tbsp. spoons of vodka
• 2 tbsp. spoons of 9% vinegar
• Pinch of bitter red pepper

How to cook:

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

Green tomatoes "delicious"

Fill:

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

How to cook:

Put tomatoes and pieces of bell pepper in jars, pour boiling water twice, on the third with boiling brine and roll up. The tomatoes are delicious.

I covered these tomatoes in tomato juice, but without the addition of vinegar. I made juice from tomatoes, added salt, prescription sugar and cinnamon on the tip of a knife to it, boiled for 5 minutes. Then she poured the tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) to a liter jar and immediately rolled up the lid.

Green tomatoes with miracle gelatin

Filling (for 1 liter of water):

• 3 tbsp. tablespoons of salt
• 3 tbsp. tablespoons of sugar
• 7-8 pcs. bay leaf
• 20 allspice peas
• 10 pieces of cloves
• Cinnamon
• 10 gr. gelatin
• 0.5 cups 6% vinegar

How to cook:

Soak gelatin in warm water for 40 minutes. Make the fill, boil, add gelatin and vinegar to it, boil the fill again. Pour the filling over the tomatoes and sterilize for 5-10 minutes.

I have never tried green tomatoes with gelatin, but I heard good responses. Therefore, I closed two portions: from green and brown tomatoes.
P.S. No wonder these tomatoes were called "Miracle". They turned out to be very tasty and my friends are delighted with them.

Green tomatoes with cabbage

Fill:

• 2.5 liters of water
• 100 g salt
• 200 gr. Sahara
• 125 gr. 9% vinegar

Spices:

• Dill
• Parsley
• Bell pepper

How to cook:

Coarsely chop green tomatoes and cabbage and put in a jar with spices. Pour boiling water for the first time, let stand for 20 minutes, the second time with ready-made pouring. Add 1 aspirin tablet per liter jar and roll up.

Green tomatoes with apples in pink brine

Fill:

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

How to cook:

Put tomatoes, a few apple slices and 2 small circles of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not put more than 2 pieces of beets, otherwise the brine will taste astringent.

Pour boiling water over for 20 minutes. Then fill it with this water, boil it. Pour the tomatoes with hot brine and roll up the lid. I did it a little differently: in order to prevent the beets from losing their color, I added them to the filling, boiled for 5 minutes with vinegar, and then poured them into jars. The same tomatoes can be made without beets, they are also very tasty.

Salted green tomatoes in barrels (pickling 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. black currant or cherry leaves

You can salt green, ripe and brown tomatoes, but always separately. I give a recipe: how to salt green tomatoes. Green tomatoes, salted in the usual way, are quite tough when cooked. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Put the washed fruits tightly in a prepared container (barrel or aluminum dish) along with the spices that are placed on the bottom of the barrel, in the middle and on top, and sprinkle with sugar. When placing the tomatoes, shake the dishes slightly and, after filling, fill with the prepared brine. The more ripe and larger the fruits, the stronger the brine becomes. Close the filled dishes with tomatoes with a tight lid or put a wooden circle with oppression on top. Store in a cool place. After 40-50 days, the pickled tomatoes will be ready to eat.

Green tomatoes with sugar in tomato (sweet tomatoes)

Ingredients:

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

Here is an unusual way of pickling tomatoes: instead of salt, you need to take sugar. Take green (or brown) tomatoes, sort and put in a barrel, in this way: currant leaves, allspice, cinnamon, tomatoes on top of them and sprinkle with sugar. Thus, do the styling without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and cover with tomato paste (from ripe tomatoes) with sugar. Put oppression on top. For this method of salting, green tomatoes can be blanched in boiling water for one to two minutes. This recipe can be used to make canned tomatoes in jars.

It will be interesting for you:

Green tomatoes (fresh)

Choose thick-skinned tomatoes. Chop slightly coarser than salad. Fold in 0.5 and 0.7 liter jars. Fill with cold water and set to sterilize for 10-15 minutes. Roll up.

These tomatoes are good for making salad in winter. You open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onions, garlic, herbs to them - a fresh tomato salad is ready.

One of the main positive qualities of green tomatoes, which is a sin not to use in cooking, is a pronounced tomato smell and taste. And also the sourness, not inherent in ripe tomatoes. So if you've never cooked green tomatoes before, Tomato Cooking Recipes will tell you how to make really delicious meals with them that whet your appetite and are packed with vitamins. Let's start with some completely extraordinary dishes. Fried green tomatoes- a recipe that will surprise many. Fried green tomatoes are a quick, original and delicious recipe. It is best to fry green tomatoes in corn flour, egg. Fried green tomatoes are a simple recipe that will surprise your home or even guests. If you have unripe unripe tomatoes left, be sure to make blanks from green tomatoes. Recipes will help you prepare original dishes and twists with a wide variety of flavors - salty, sweet, spicy, spicy. There are many ways to prepare green tomatoes for the winter. Recipes here you can specify the following: pickled green tomatoes, pickled green tomatoes recipe, pickled green tomatoes recipe. The recipe for pickling green tomatoes does not always involve sterilization. Following certain rules, you can cook green tomatoes without sterilization, recipes usually indicate a general recommendation - to store such green tomatoes in a cool dark place. Moreover, even in a cold saline solution, canning of green tomatoes is possible. The recipe can use a wide variety of containers for preservation. There are green tomatoes in a saucepan, a recipe for green tomatoes in a jar, a recipe for green tomatoes in a barrel, a recipe for green tomatoes in a bucket. If you want to make a great ready-made appetizer, the Green Stuffed Tomato recipe is at your service. This recipe for delicious green tomatoes will be appreciated by lovers of spirits. Like the very popular Korean green tomato recipe, spicy like all Korean salads. Have you ever tried stuffed green tomatoes with cheese? We highly recommend it.

Some of the most popular are barrel green tomatoes... The recipe for green barrel tomatoes does not need to be used for pickling tomatoes in barrels, but cans will do. The recipe for pickling green tomatoes contains ingredients such as salt, water, dill, black and allspice, dill seeds, horseradish. Spicy lovers also use the recipe for green tomatoes with garlic and red pepper. There is also a recipe that will show you how to make green tomato recipes quickly. 5-7 days - and pickled green tomatoes are ready. Tomatoes turn out green - you will lick your fingers. The recipe is simple, the result is quick and tasty. Just do not add water, this is how you quickly pickle green tomatoes. Recipes for winter will require longer aging and more vinegar. And don't forget garlic if you like spicy green tomatoes. Pickled green tomato recipe - for lovers of tomatoes with gazik. The main thing here is to put the tomatoes tightly in a barrel or bucket, and shift each layer with spices so that the green tomatoes are well saturated with them. Preservation, recipes suggest, will take about two weeks, after which the green tomatoes will be ready to eat. And a delicious, ready-to-eat snack is a pickled green tomato salad. The marinade recipe is simple, you need vinegar, vegetable oil, sugar, salt and spices. Green tomato caviar - recipe for stewed vegetable appetizer. Green tomatoes can be used to make not only snacks and vegetable dishes, but even green tomato jam. The recipe for this jam will diversify your traditional sweet preparations for the winter. So cook green tomatoes... Recipes with photos will help you prepare many dishes from them for a wide variety of tastes.