I propose to prepare pickled green tomatoes in slices for the winter. This wonderful appetizer will be a good addition to both side dishes and meat or poultry. Such tomatoes are harvested very simply and quickly in time. If you still have green tomatoes in your garden, be sure to prepare such a snack.

To prepare pickled green tomatoes for the winter, prepare all the products on the list. Tomatoes are suitable for green and brown.

Wash the tomatoes, cut into 4 pieces and cut the stalk. Place the tomatoes in a bowl.

Peel the garlic and cut into slices.

Sterilize half-liter cans in any convenient way, pour boiling water over the lids. Put spices at the bottom of each jar: 1 clove, 4 black peppercorns and 3 allspice. Put the tomatoes in jars, sprinkle them with garlic.

Prepare the marinade: pour water into a saucepan, add sugar, salt and bay leaf, bring to a boil. Boil for 3-4 minutes, then pour in the vinegar.

Put a piece of linen cloth in a wide saucepan at the bottom, put jars of tomatoes. Pour hot marinade into the jars and cover them with lids. Fill the saucepan with hot water along the "shoulders" of the cans. When the water in the pot boils, sterilize for 20 minutes.

Roll up the cans with a key or use cans with screw caps. Turn the cans over, wrap them in a warm blanket until they cool completely.

Pickled green tomatoes are ready for the winter. You can store such tomatoes in a city apartment.

Enjoy your blanks!

Such spicy green tomatoes were sold in vegetable stores during the Soviet era. On the shelves were three- and five-liter jars with large green fruits. In addition to the tomatoes, a few peppercorns, a bay leaf, and a large pod of bright red hot pepper floated in the jars.
I just loved those tomatoes. You eat, and then you walk around with swollen burning lips. But prettyooooooooooooooooooonow
And then they somehow disappeared from sale at one point. Sometimes you could buy canned green tomatoes, but they already had a completely different taste - some were frankly sweet, some were disproportionately sour.
It was from childhood memories that I tried to reproduce that old taste.
It didn’t seem to be bad, and for ten years now I have been rolling tomatoes according to this recipe.
Tomatoes come out strong and tart-spicy. With a strong aromatic aroma of pepper and lavrushka. Especially tasty are tomatoes that are still green on the outside, but inside have already begun to turn a little pink.

Three men are talking. One says: - My wife rolls jars of cucumbers in the fall! Second: - And mine with tomatoes! Third: - And mine - hysterics!

COMPOUND

For a 1.5 liter jar
~ 1kg green tomatoes, 1/4 ~ 1/2 small hot pepper pod, 1 bay leaf, 6 allspice peas, 10 black peppercorns

BRINE

~ 0.5l water, 30g salt, 30g sugar, 2.5ml 70% vinegar

Wash the jar with baking soda and rinse with boiling water.
At the bottom of the jar, put peppercorns, bay leaves and part of a hot pepper pod.
Wash the tomatoes well. If there are bruised or frost-bitten places, cut it off.
Fill the jar to the brim.

Pour boiling water over the jar to the top and cover with a sterilized lid.

Leave the tomatoes for 3 ~ 4 minutes.
Drain the water into a saucepan.

Measure the amount of drained water.
Put salt and sugar at the rate of 60 g of salt and sugar for 1 liter of water.
Cover the jar of tomatoes with a lid again, and put a saucepan of water on the fire. Bring to a boil and pour over tomatoes with boiling brine.

Pour in vinegar, close the lid and seal tightly.
Place the jar in a warm blanket and leave to cool for 2 ~ 3 days.

Canned Tomato Recipes:

From the specified number of tomatoes, you will get about 7 jars of 0.7 liters of pickled green tomatoes.
My seasoning is a dried mixture of horseradish leaves, currants and dill. Visually, it will be seen in the step-by-step photos how much I put it.
Garlic needs 1 large head. You should have about 4 medium cloves per jar.

As you can see in the photo, my tomatoes are already sliced ​​and prepared. What have I cropped? Dark spots, spots that appear during the initial stage of late blight disease. The common people say that "I found a fog and the tomatoes got sick." The top tomato in the photo is not cropped and this dark spot is clearly visible. 3 kilograms is the weight of already prepared (cut from spoiled places) tomatoes.

So, cut off all the dark spots on the tomatoes (if any) and cut them into wedges. Small tomatoes can be cut in half, and small tomatoes can be left intact.

Sterilize jars in any way convenient for you. I rinse them with baking soda and put them in the microwave for 3 minutes.

Add about the same amount of black and allspice, cloves, bay leaves, and seasonings to each jar.

Arrange the tomato slices quite tightly in the jars and add the garlic.

Boil water, add salt and sugar to it. After boiling again, pour in the vinegar. Turn off the heat immediately and pour over the tomatoes with this hot marinade.

Line the bottom of a deep saucepan with a cloth, pour water and put jars of tomatoes. The water should be about the shoulders of the cans. After boiling water, sterilize the jars for 10-15 minutes.

Roll up the jars with sterilized lids (I just rinse the lids, fill them with boiling water and drain - the lids are ready to use).

Turn the rolled up jars upside down, cover with a warm blanket and allow to cool.
Pickled green tomatoes can be eaten after about a month.
Bon Appetit!

Foreword

Pickled green unripe tomatoes are a very tasty spicy preparation for the winter. In principle, such tomatoes cannot be eaten fresh, because they contain the substance solanine, which is poisonous. Correct marinating destroys solanine and allows you to get a wonderful harvest of green tomatoes, which can be immediately served on the table with various other dishes or by making salads from it.

How to pickle green tomatoes correctly?

The most important thing is to correctly select green tomatoes intended for canning. This mainly refers to the degree of ripeness of the fruit. Their size, although not ripe, should be that of the ripe tomato variety harvested for the winter. These are the minimum requirements for picking green pickled tomatoes. It is better not to preserve smaller fruits. The concentration of solanine in them is too high and during the pickling process will not decrease to a safe level.

And it is best to select not purely green, but tomatoes that have already begun to turn yellow (or at least turn white). These will marinate faster and will be tastier. We must also not forget about the usual requirements for the vegetables selected for harvesting for the winter. For pickling, you should leave only intact green tomatoes that do not show signs of rot, dents and other defects. Otherwise, the taste of the preparation for the winter may noticeably suffer, and it will be worse stored.

Regardless of the recipe, before preparing pickled green tomatoes for the winter, they must remove the stalk, and then wash the fruits thoroughly. Then it is desirable to sort the tomatoes by size. This is necessary for uniform and simultaneous pickling of fruits placed in one jar. In addition, large ones may need to be cut into 2 or 4 pieces. For tomatoes left intact, it is recommended to pierce the skin in several places with a fork or toothpick. All additional products used according to the recipe (vegetables, fruits) must also be washed or peeled.

Marinating consists in filling products with a marinade prepared on the basis of water, which necessarily includes acetic acid. Additional ingredients commonly used are sugar and salt. In addition, various herbs and spices can be added to the marinade.

To properly prepare the marinade, first heat the water. Even before it boils, sugar and salt are added to it, dissolve them, stirring the water. Then, when the solution boils, it is boiled for 10-15 minutes. Then, if you need to add spices, reduce the fire, bringing the temperature of the liquid in the pan to close to boiling. Only then spices are added and the solution is kept on the stove for another 15 minutes. If at the same time it is allowed to boil, the aromatic substances will evaporate from the spices. Then turn off the fire, add vinegar and mix everything.

It is not recommended to pour in acetic acid immediately, since it evaporates when the marinade boils, which makes the filling weaker, and its preservative effect is reduced. Spices can be placed in a container and filled with marinade along with vegetables. In addition, it is not necessary to add vinegar to the pouring being prepared. The required amount can simply be poured into containers with tomatoes. It is recommended to take vinegar or fruit vinegar - the marinades prepared with it come out better in quality.

Jars for pickled tomatoes must be thoroughly washed and then sterilized. The same processing must be done for the lids, which will cover the containers with the workpiece. After corking the cans, they must be turned upside down, put on a thick warm bedding (blanket, towel) and wrapped in a similar thing. After cooling to room temperature, it is removed for storage. Use a dark, cool room for this - a basement, cellar or refrigerator.

The most popular and simple pickling recipes

Perhaps the simplest and at the same time liberal recipe is pickle with garlic. It will appeal to absolutely everyone - both spicy lovers and those who do not show preference for such dishes. All this thanks to the garlic. It will make green tomatoes not bland and moderately spicy. For this method of pickling you will need:

• tomatoes (small, passing through the neck of the can);
• garlic (cloves) - from 1 to several per 1 tomato;
• dill (umbrellas) - 1–2 pcs per can.

For the marinade:

• water - 3 l;
• non-iodized salt and sugar - 2 tbsp each spoons;
• vinegar 9% - 250 ml;
• bay leaf - 3 pcs;
• dill (seeds) - 1.5 tsp.

You can simply put the garlic in a container along with vegetables, but it is better to stuff them with tomatoes. To do this, in the latter we make shallow small cuts to the size of the cloves. The number of notches on the tomato should be equal to the number of cloves of garlic with which we are going to stuff it. The more cloves you use, the sharper the workpiece will be. Press the garlic completely into the cuts. Then we throw dill umbrellas into each jar, and then tightly put the tomatoes stuffed with cloves. Prepare the marinade, as described above in the pickling rules, and pour the tomatoes into it.

For lovers of spicy and more savory in taste preparations for the winter, a recipe with red capsicum and additional spices is offered. One 3-liter jar will require:

• tomatoes (preferably brown and preferably the same size, as well as the correct shape) - 2 kg;
• hot peppers (pods) - 2-3 pcs;
• onions (bulbs) - 3 pcs;
• currant leaves - 4–5 pcs;
• fresh dill and horseradish (leaves) - 50 g each

For the marinade:

• water - 3 l;
• non-iodized salt - 250 g;
• sugar - 300 g;
• cloves (buds) - 8 pcs;
• black and allspice pepper (peas) - 10 pcs;
• bay leaf - 6 pcs;
• vinegar - 600 ml.

Leave the tomatoes whole or cut them into halves. Chop a small onion into rings, and a large one into half rings. Hot peppers can be left intact or cut into 2–4 wedges. If you leave seeds in them, then the preparation for the winter will turn out sharper. Then we tightly put all the ingredients in the jars: tomatoes, and between them onions, dill, hot peppers and leaves. Prepare the marinade and pour it into a container with vegetables.

Another "hot" recipe. You will need:

• tomatoes - 1 kg;
• onions (bulbs) - 100 g;
• allspice and black pepper (peas) - 12 pcs;
• bay leaf - 3 pcs;
• hot red pepper (ground) - 10 g.

For the marinade:

• non-iodized salt - 100 g;
• sugar - 150 g;
• table vinegar - 800 ml;
• water - 1 l.

Cut the tomatoes into circles, the thickness of which is 5–10 mm, and the onions into half rings. Prepare the marinade and then cool. Put tomatoes and onions mixed in an enamel container, and then fill with cooled marinade and put in a cooler place overnight. Drain the marinade in the morning. Then the tomatoes and onions, shifting with spices, should be tightly arranged in the jars. Heat the marinade to a boil and immediately fill it with vegetables. Then pasteurize the tomatoes, covering the jars with lids, at a temperature of about 85 ° C, and then roll them up.

Original dish - tomatoes with cabbage and apples

For the winter, not only with garlic and spices, but also with other products, while getting ready-made delicious salads, which, if necessary, just need to be cut additionally before serving. Below are 2 of these original recipes. Tomatoes with apples cooked in a pink marinade. You will need: tomatoes and apples - in a ratio of 4 to 1; beets - as needed.

For the marinade:

• non-iodized salt - 1 tbsp. a spoon;
• vinegar 6% - 80 g;
• sugar - 4 tbsp. spoons;
• parsley and allspice (peas) - to taste;
• water - 1.5 liters.

First, put the tomatoes in the jars, and then on top of the apples, cut into slices, and small circles of beets. The amount of the latter affects the taste of the workpiece and the color saturation of the marinade. For example, in a 0.7 liter jar, it is enough to put 2 cups of beets. If you take more, the marinade tastes astringent. Then pour boiling water into containers. After 20 minutes, pour it into a saucepan and pour it out of it, as described above in the rules for marinating. Pour the finished hot marinade into containers with tomatoes.

Tomatoes with cabbage. You will need:

• tomatoes and cabbage - in the ratio of the occupied volume 3 to 1;
• bell pepper - about 1 pod per 1 liter of workpiece;
• spices - dill and parsley to taste.

For the marinade:

• non-iodized salt - 100 g;
• vinegar 9% - 130 g;
• sugar - 200 g;
• water - 2.5 liters.

Put the sliced ​​peppers and spices in jars. Then we put tomatoes and cabbage there, which we cut into coarsely before that. Then, as in the previous recipe, first pour boiling water over the vegetables for 20 minutes, from which we subsequently prepare the marinade. After pouring the last tomatoes, add aspirin to them at the rate of 1 tablet in a 1 liter jar. Instead of aspirin, it is better to use vodka - 60–70 ml will replace 1 tablet.

Pickled green tomatoes have few fans, but this is only because not all housewives are at risk of trying them. We want to tell you about the most delicious and popular recipes so that this appetizer gains more and more popularity.

Pickled green tomato recipe

Garlic tooth - 6 pcs.
- a small bunch of celery and parsley
- acetic acid - 65 g
- granulated sugar, salt - a large spoonful
- tomatoes - 1 kg
- bitter peppercorn

Cooking steps:

Wash the tomatoes, cut into quarters. Add chopped greens with pepper, crushed garlic, vinegar, sugar and salt. Let the mixture steep (about an hour). The contents can be left directly in the kitchen. Transfer it to a jar, cover with a tight nylon lid, after 24 hours of infusion, you can proceed to the next stage. After a day, the snack can be rearranged into the refrigerator, and after another 3 days, it can be eaten.

Try also the blank, the recipes for which are described.

How to pickle green tomatoes

Small spoonful of salt
- garlic prong - a couple of pieces
- green tomatoes - 4 pcs.
- two teaspoons of granulated sugar
- red hot peppercorn
- sunflower oil, vinegar - 2 tablespoons each

Cooking steps:

Chop the vegetables into slices, mix with the pepper, chopped into rings. Squeeze the garlic through the garlic, combine it with acetic acid, salt and granulated sugar. After the sugar is completely dissolved, transfer the mass to the main content, stir thoroughly. Cover the jar and transfer to the refrigerator. After a day, you can eat a snack.

How to pickle green tomatoes: recipes

Ingredients:

Tomatoes - 3.2 kg
- black peppercorns, a clove of garlic - 9 pcs.
- a small onion - 3 pcs.
- large carrot
- lavrushka - 3 pcs.
- bitter red peppercorn
- granulated sugar - 4 large spoons
- salt - two large spoons
- liter of water
- a bunch of parsley

How to cook:

Wash caps and jars thoroughly. Cut the carrots into slices and the garlic into thin slices. Wash the tomatoes, cut each fruit in half (do not cut it to the end). Insert a slice of carrot, a leaf of parsley, and a slice of garlic into the cut. Put the vegetables in containers, put the coarsely chopped onion. Pour boiling water from a jar, leave for ten minutes, pour into a saucepan. This will be the pickle. Pour the vegetables again for ten minutes. During this time, proceed to cooking the brine. Add garlic, peppercorns, spices, granulated sugar to it, cook for 10 minutes after boiling. Drain the liquid from the cans, pour the brine here. Top up with acetic acid, cover. It is possible not to sterilize, but it is better not to skip this process. Fill a large container with hot water, put a towel on the bottom, install a jar, cover with a lid. Cover the pot as well. Boil for exactly 15 minutes, and then add vinegar and seal tightly with lids. Unroll and cool on a towel. After - transfer to a cool room.

You will also like this option.

Required products:

Green tomatoes (medium)

For brine:

6 liters of water
- salt - 0.25 kg
- a tablespoon of dressing
- acetic acid - 0.41 liters
- sugar - 0.4 kg
- Lavrushka - 6 pcs.
- black pepper - 9 pcs.

For refueling:

Sweet, hot pepper - 1 pc.
- head of garlic
- medium-sized carrots

Cooking steps:

Place the washed fruits in calcined containers, pour boiling water into them, cover with lids, wrap them up, hold for 20 minutes. Drain the water. Add a tablespoon of carrot and pepper dressing to the container, top up with boiling marinade. It is prepared like this: boil water, combine with sugar and salt. Let it boil for 3 minutes, reduce heat, gently, gradually add acetic acid. Seal and wrap containers until they cool slowly. In order to reinsure yourself, you can add a couple of aspirin tablets to the roll.

Green pickled tomato salad

Acetic acid - 135 g
- water - 95 g
- half a garlic head
- a teaspoon of salt
- unripe tomatoes - 1 kg
- mustard seeds - a pinch
- black peppercorns - 5 pcs.
- laurel leaf
- dill inflorescences

Cooking steps:

Put the jars to be sterilized on the steam bath, pour boiling water over the lids. Pour water, vinegar into a container, add salt, boil. Put spices, laurel, mustard, dill, garlic at the bottom of the container. Fill to the top with fruits, cut into slices, pour in the marinade, cover with lids, sterilize. Remove from water, seal. To enhance the flavor, place a slice of paprika each.

Pickled green tomatoes for the winter

Laurel leaf - 6 pcs.
- sugar - 6 large spoons
- acetic acid - 500 g
- dill grains
- garlic
- unripe tomatoes
- faceted glass of salt

Preparation:

Make a hole in the middle of each fruit to place a? garlic head. Make a marinade: pour 6 liters of water into a container, add vinegar, throw a laurel leaf, dill seeds, add sugar, salt, and boil. Put dill greens, stuffed tomatoes in a container, pour hot marinade on top, wrap a blanket, let cool.

You will need:

Sugar
- acetic acid
- dill, celery, cilantro, parsley
- hot peppers
- prepared unripe tomatoes
- salt
- water
- garlic

Cooking steps:

Take a bunch of each type of greenery, a few sweet peppers, a head of garlic, grind in a blender bowl. Stuff the cut tomatoes with this mixture, tamp in dense rows into the jars. Pour in the marinade from two tablespoons of salt, a small spoonful of sugar, 1 tsp. vinegar diluted in a liter of water. Sterilize the filled container for half an hour and seal. After cooling, move to a cool place.

Pickled green tomatoes as in the store

Ingredients:

Unripe tomatoes
- vodka
- allspice
- laurel leaf
- clean water
- granulated sugar
- salt
- Carnation
- a clove of garlic
- acetic acid

How to pickle green tomatoes with garlic

Prepare the fruits: wash, cut off the tails. Fill a sterilized container, transfer with garlic slices. For the marinade, combine one and a half liters of water, dissolve 2.5 tbsp. l. salt, 3 large spoons of granulated sugar, toss in 9. allspice, a few laurel leaves, 5 pcs. cloves, 2 tbsp. l. vinegar and vodka. For savory food lovers, add a few slices of chili. Pour the boiled marinade over the appetizer. Sterilize and roll up for half an hour, leave to cool. You can store the workpiece at any temperature.

Pickled green tomatoes quickly

You will need:

Unripe tomatoes - 1.5 kg
- 3 large spoons of salt
- about 120 g sugar
- garlic - a couple of cloves
- dried chili
- dill umbrellas
- Carnation
- peppercorns - 2 pcs.
- cinnamon stick, coriander seeds, mustard seeds

Preparation:

Pour some water into a large kettle, bring it to a boil. Peel the vegetables from the remnants of the stalks, wash well. Pierce the fruits with a toothpick in the area of ​​the stalk almost through. Put the vegetables in a container, pour boiling water over, warm up to understand how much marinade is needed. Tomatoes will warm up for about 20 minutes. During this time, boil the kettle to scald the cans later. Take up the preparation of the fill. Move the pot to the stove, fill it with cold water. In the second large saucepan, put the lids to boil, with which you will close the jars. Add about 110 g of sugar and 2.5 tbsp. tablespoons of salt. Stir sugar, boil. Toss in the black peppercorns, a couple of clove buds. Taste the future filling, add more seasonings to taste. If there is a lot of sugar, then just add boiling water.

How to pickle green tomatoes in jars

You will need:

Onions - 2 pieces
- dill - 40 g
- currant leaves - 2 pieces
- horseradish leaves - 40 g
- hot pepper pod

For the marinade:

Granulated sugar - 350 g
- salt - 250 g
- acetic acid - 700 ml
- spicy cloves, black peppercorns - 10 pcs.
- laurel leaf - 5 pcs.

Cooking steps:

Select smooth fruits of the same size and shape. Wash the tomatoes, peel the onion, cut into halves, and put in jars. Spread the onion, dill, currant and horseradish leaves, dill between the fruits, press down with a load. From spices, salt, sugar, vinegar and water, make a marinade, boil. Pour vegetables with this filling, seal the containers tightly, put them in a cold place.

The green tomato appetizer is a great addition to any meal. You can cook it with the addition of carrots, onions, various spices, seasonings, dill, cilantro, garlic.