At the end of the season, not all tomatoes have time to ripen. From green tomatoes you can make delicious salads for the winter.

Salad with green tomatoes.

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

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

Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with vegetable mixture and close. Place carefully in jars. Pour over the tomatoes twice hot water for 10 minutes. For the third time, pour boiling marinade over, add 1 aspirin tablet to the jar and roll up.

STUFFED TOMATOES

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. Just a few days later stuffed tomatoes will be ready for use.

Ingredients for Pickled Green Tomatoes

green tomatoes - 2 kg
carrots - 0.5 kg
parsley - 150 g
dill - 150 g
garlic - 1 head
red hot pepper - 1-2 pcs.

How to cook Pickled Green Tomatoes

Making pickle: 2 liters of water.100 g coarse salt.
Boil and chill.

Grate carrots on a coarse grater.
Chop parsley and dill.
Finely chop the garlic or pass through a press.

Mix greens, garlic and pepper with carrots.
Cut the tomato in half, not lengthwise but across, but not completely.
We fill the tomatoes with a vegetable mixture and put them in a saucepan (enamelled) and pour cold brine to the top.
Cover with a lid, but so that you can put oppression on top.

If the tomatoes are small, they can be stacked in several rows around the pan.
Salt 3-4 days.
Then chop, drizzle with oil and sprinkle with green onions.

Georgian green tomatoes

Recipe Ingredients

tomatoes - 1 kg.
celery greens - 200 grams
parsley - 150 grams
dill greens - 100 grams
garlic - 50 grams
water - 3 glasses
bay leaf - one each. on a jar
slightly hot red pepper - one piece.
salt - one tablespoon

Cooking method.

1. Not very hard large tomatoes pierce in cold water let the water drain.
2. Cut the garlic cloves into 4 parts. Cut the pepper pod lengthwise and, removing the seeds, cut into half rings.
3. Pour water into a saucepan, add it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then take out the greens and cool.
Add salt to the broth.
4. In clean, scalded jars, put the tomatoes in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as slices of garlic and pepper.
Fill jars filled to the top with warm brine, cork and put in a cool, dry place.
5. The tomatoes will be ready in about 2 weeks.

OPTION 1

We take green large tomatoes
celery sprigs
garlic
hot pepper, red

Preparing the brine

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

Cut the tomatoes lengthwise, not all the way through.
Garlic - if large, then cut the clove into several parts.
Pepper - rings.
Celery - twigs.

In each tomato we put a few pieces of garlic, 2-3 pcs. pepper (adjust the spiciness to taste).
We put in the celery, folded several times.
You can wrap the tomato with a thread so that it does not spread.

At the bottom of the pot, barrel or jar, lay out celery sprigs, then tomatoes, celery again, etc.
Celery should be on top.
Fill with brine and put under oppression.
3 liter jar - about 1.5 liters of brine.

Tomatoes should ferment, when they stop bubbling and the brine becomes transparent, then it's ready.
Can be used.

For long-term storage:

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

Ready tomatoes are cut into pieces, you can pour vegetable oil, or you can without.
OPTION 2

green tomatoes cut in half, in each cut we put a plate of garlic and red hot pepper.
We put it in a container, shifting with herbs (parsley, dill, fennel, grape leaves, currants and cherries), add bay leaves and allspice, pour brine and leave to salt.
Brine: for 1 liter of water - 1 tbsp. spoonful of salt.

OPTION 3

Ingredients:

green tomatoes - 2 kg,
hot pepper - 2 pcs.,
garlic - 3 - 4 heads,
onion - 1 pc.,
dill, parsley - small bunches,
bay leaf - 2 - 3 pcs.,
allspice peas - 3-4 pcs.,
water - 2 l,
salt - 4 tbsp. spoons,
granulated sugar - 1 tbsp. spoon.

Cooking:

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

OPTION 4

spicy and fragrant

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

For brine:
2 liters of water
100 gr coarse salt. Boil, chill.

Snack Recipe:
Three carrots on a coarse grater.
Finely chop parsley and dill.
Finely chop the garlic.
Finely chop the red pepper too.
We mix greens, garlic and pepper with carrots - the filling for green tomatoes is ready.
We cut the tomato in half, not along, but across, but not completely. We cut large tomatoes several times so that they are better saturated with brine.
Fill the tomatoes with vegetable mixture, put in enamel pan and fill with cold brine to the top.
Cover with a plate or lid, put oppression on top.
If the filling remains, spread it between the tomatoes.
Salt for 3-4 days and you can already eat.
If you want to roll up for the winter, you need to lay it out immediately in jars and pour hot brine.
For each liter jar add 1 teaspoon vinegar essence. Sterilize. Roll up.
Drizzle cooked tomatoes before serving olive oil and sprinkle with green onions.

Salted green tomatoes

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

Recipe preparation method
1. Rinse firm, not very large tomatoes in cold water, let the water drain.
2. Pour water into a saucepan, bring it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then take out the greens and cool.
Add salt to the broth.
3. Cut the garlic cloves into four parts.
Cut the pepper pod lengthwise and, removing the seeds, cut into half rings.
4. In clean, scalded jars, put tomatoes in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as slices of garlic and pepper, put one bay leaf in each.
5. Fill the jars filled to the top with warm brine, cork and put in a dry, cool room.
6. Tomatoes will be ready in about 2 weeks.

Tomatoes stuffed with carrots and garlic

Take green tomatoes, almost white ripeness...
Cut them, but not all the way...
In the middle of the tomato we insert a few sprigs of parsley, a plate (bar) of raw carrots and a clove of garlic ...
And so with all the tomatoes ..

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

We drain the first water after a while and fill it with the second boiling water ... Before the second filling in the jar, add 1 tbsp. l. salt, 7 tbsp. l. sugar and 7 tbsp. l. 9% vinegar...
That's all...
Tomatoes are sweet...
Who wants not very sweet tomatoes, the proportions of salt and sugar can be revised. It's for an amateur...

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 pieces bay leaf
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. spoon 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 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 Green Tomatoes stuffed with garlic.
By taste sensations among canned tomatoes men gave them first place.

Another option:

For 5 liters of water
1 tbsp salt
2 tbsp sugar
1 tbsp vinegar
300 g garlic
5 pcs pepper,
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 the gelatine 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
Place a few tomatoes in a jar apple slices and 2 small circles of peeled beets.
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.
Such delicious tomatoes I was treated by a friend at work.
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 must be separate.
I give a recipe: how to salt green tomatoes.
Salted green tomatoes in the usual way ready-made get pretty 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 cookware) 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)
I bring unusual way salting 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 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 over 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.
This recipe can be made canned tomatoes in banks.

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.
Pour 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 - salad from fresh tomatoes 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 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.

Salted green tomatoes for the winter.

The most popular and traditional, green tomatoes, we have pickled.
Very tasty!
In 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 all the way through.
If the garlic is large, then we cut each clove into several plates. Pepper mode into rings (I do this with scissors, very convenient).
Celery twigs.
In each tomato we put several plates of garlic, 2-3 rings of pepper (depending on how much you like spicy, or if there are children in the house).
We also stuff a celery sprig there, ruthlessly folded several times and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (If neat, then without threads).
Bazaar aesthetes stuff red pepper in such a way that it looks 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 celery again, etc.
Top layer of celery.
Dilute salt in water and pour tomatoes.
We put it under oppression. It takes about 1.5 liters of brine for a 3 liter jar.
When the tomatoes replay, 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 with an iron lid.
This should be done as soon as you fill it with boiling brine.
It can be stored for a very long time, even 2 years.

Ready tomato 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.

Green Stuffed Tomatoes "Take Your Eyes Out".

On a bucket of very green tomatoes you need
200 g garlic
200 g bitter capsicum And
250 g leaf celery.
We pass all this through a meat grinder.
Wash the tomatoes and cut off the lid or cut in half, select the pulp with a spoon.
We put a burning mixture in this recess.
We connect the halves together.
Carefully put in three-liter jars.
Do I need to say that the jars are pre-washed and sterilized?
Pour in boiling brine. For 5 liters of water, 250 g of salt and 250 g of sugar.
As soon as the brine is turned off, immediately pour in 250 g of vinegar.
You can not twist the lid, just close it with polyethylene and take it out to a cold place.
The mixture can be varied according to one's own desire and possibilities.
You can add grated carrots and any other greens.
Invigorating snack!

Salad of green tomatoes "Watercolor".

The salad turns out to be very tasty and beautiful due to the green, red and orange colors in the jar.
Winter table decoration.
For 4 kg of green tomatoes, 1 kg of onion, 1 kg of carrots, 1 kg of red sweet bell pepper.

All vegetables are washed.
Cut the tomatoes into rings or half rings.
Onions, carrots and peppers - straws.
Mix everything in large saucepan or deep bowl.
Pour in 0.5 cups of salt.
Mix again, cover the container with a clean towel and leave for 6 hours. Then you can drain the juice.
I don't usually do that.
The brine is delicious, I roll it up with the salad. Heat 2 cups of vegetable oil and immediately pour into the salad. Add 1 glass of sugar.
We mix everything.
We lay out the salad in clean prepared glass jars.
We sterilize for 15-20 minutes. Roll up.
Salad ready.
Admire these colors.
Watercolor painting!

Caviar from green tomatoes "Autumn greetings".

4 kg of green tomatoes, 1 kg of onions, 1 kg of carrots, 0.5 kg of bell peppers - green or red, 300 g of parsley root.

Wash, clean and prepare vegetables.
We cut the tomatoes into slices, onions into rings, carrots and peppers into strips, parsley root into rings or grated. Pour 0.5 cups of salt into this mixture and keep it for 10-12 hours.
I usually do the harvesting in the evening, and in the morning I start cooking caviar.
The resulting brine is drained. (I always pickle cucumbers in it.
How delicious it turns out!) I add a glass of sugar, 5 pieces of pure bay leaf, 20 black peppercorns, 10 stalks of cloves and 300 g of vegetable oil to the mixture. I close the lid of the pan and simmer on low heat for about an hour. Stir regularly.
Immediately transfer to clean sterilized jars and roll up.
If the lids and the jars themselves are well processed, the caviar in the jars does not need to be sterilized.
If in doubt, it is better to sterilize for another 10-15 minutes (half-liter or liter jars).
It turns out a homogeneous mass with a sweet and sour taste.
Dream!

Green tomatoes for the winter.

To prepare green tomatoes for the winter, you will need three kilograms of green tomatoes, two hundred grams of various herbs (cherry leaves, parsley, dill), one hundred grams of onions, one head of garlic.
For pouring, prepare three liters of water, nine tablespoons of sugar, two tablespoons of salt, two or three bay leaves, five peas of allspice, a glass nine percent vinegar, vegetable oil (at the rate of a tablespoon of oil per liter jar).
Or you can use another filling option - for this, prepare one and a half liters of water, a tablespoon of sugar, a tablespoon of salt, a tablespoon of vinegar and a tablespoon of vegetable oil.

We first put greens, vegetable oil and garlic in a jar. After that, tomatoes, and put onions on top.
Add vinegar to the finished filling and pour tomatoes with hot marinade.
Sterilize jars for about fifteen minutes.

Pickled green tomatoes.

To pickle green tomatoes, you will need two kilograms of tomatoes, two tablespoons of salt, a tablespoon of vinegar, two dill umbrellas, three to five currant leaves, three to five cherry leaves, twenty grams of horseradish root or leaves, ten peppercorns, one liter of water.

Cook this way - choose tomatoes that are fairly firm, undamaged and evenly ripe.
Wash them well, prick them with a fork from the side of the stalk - so they will not crack during heat treatment.
Then tightly put in a jar, shift each layer with spices.
Now prepare the brine, bring it to a boil and pour it into a jar.
Roll up the jar with a lid and turn it upside down on a towel, cover the jars with a blanket.
After the jar has cooled, put it in the place where you will store it.
Can also be stored at room temperature.

Adjika from green tomatoes.

To cook green tomato adjika, you will need five kilograms of green tomatoes, one kilogram of sweet bell pepper, one kilogram of quince, half a kilogram of carrots, half a kilogram of zucchini, two kilograms of onions, one pod hot pepper, one glass table salt, one glass of any greens, one glass of granulated sugar, two glasses of vegetable oil.

Now you start cooking the adjika itself - cut green tomatoes into pieces, salt them and leave for five to six hours, so excess bitterness will go away from the tomato.
After this time, drain the juice.
Pass quince through a meat grinder, Bell pepper, zucchini, carrots, onion.
Mix all the ingredients and put on fire, cook for one hour.
Add the garlic passed through the garlic press, finely chopped or minced greens and pepper (spicy), continue to cook for another hour.
Add vegetable oil, salt and granulated sugar to the mixture, let it boil two or three more times, after which you can pour hot adjika into jars.

preparing green tomatoes

(35 RECIPES)

1. 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

STUFFED TOMATOES

Ingredients for pickled green tomatoes
green tomatoes - 2 kg
carrots - 0.5 kg
parsley - 150 g
dill - 150 g
garlic - 1 head
red hot pepper - 1-2 pcs.
How to cook Pickled Green Tomatoes
Making a pickle:

2 liters of water, 100 g of coarse salt. Boil and chill.
Grate carrots on a coarse grater.
Chop parsley and dill. Finely chop the garlic or pass through a press.

Mix greens, garlic and pepper with carrots.
Cut the tomato in half, not lengthwise but across, but not completely.
We fill the tomatoes with a vegetable mixture and put them in a saucepan (enamelled) and pour cold brine to the top.
Cover with a lid, but so that you can put oppression on top.

If the tomatoes are small, they can be stacked in several rows around the pan.
Salt 3-4 days.
Then chop, drizzle with oil and sprinkle with green onions.

Georgian green tomatoes

Recipe Ingredients
tomatoes - one kilogram

parsley - 150 grams
dill greens - 100 grams
garlic - 50 grams
water - 3 glasses
bay leaf - one each. on a jar
slightly hot red pepper - one piece.
salt - one tablespoon
Cooking method
1. We pierce hard, not very large tomatoes in cold water, let the water drain.
2. Cut the garlic cloves into 4 parts. Cut the pepper pod lengthwise and, removing the seeds, cut into half rings.
3. Pour water into a saucepan, add it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then take out the greens and cool. Add salt to the broth.
4. In clean, scalded jars, put the tomatoes in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as slices of garlic and pepper. Fill jars filled to the top with warm brine, cork and put in a cool, dry place.
5. The tomatoes will be ready in about 2 weeks.

pickled tomatoes

OPTION 1
We take green large tomatoes
celery sprigs
garlic
hot pepper, red
Preparing the brine
For 1 liter of cold, not boiling, water,
70 g coarse salt
Cut the tomatoes lengthwise, not all the way through.
Garlic - if large, then cut the clove into several parts.
Pepper - rings.
Celery - twigs.
In each tomato we put a few pieces of garlic, 2-3 pcs. pepper (adjust the spiciness to taste).
We put in the celery, folded several times. You can wrap the tomato with a thread so that it does not spread.
At the bottom of the pot, barrel or jar, lay out celery sprigs, then tomatoes, celery again, etc. Celery should be on top.
Fill with brine and put under oppression.
3 liter jar - about 1.5 liters of brine.
Tomatoes should ferment, when they stop bubbling and the brine becomes transparent, then it's ready.
Can be used.

For long term storage:
Drain the brine, boil and pour boiling water over the tomatoes. Close with lids.
Ready tomatoes are cut into pieces, you can pour vegetable oil, or you can without.

OPTION 2
Cut the green tomatoes in half, put a plate of garlic and red hot pepper in each cut.
We put it in a container, shifting with herbs (parsley, dill, fennel, grape leaves, currants and cherries), add bay leaves and allspice, pour brine and leave to salt.
Brine: for 1 liter of water - 1 tbsp. spoonful of salt.
OPTION 3
Ingredients:
green tomatoes - 2 kg,
hot pepper - 2 pcs.,
garlic - 3 - 4 heads,
onion - 1 pc.,
dill, parsley - small bunches,
bay leaf - 2 - 3 pieces,
allspice peas - 3-4 pcs.,
water - 2 l,
salt - 4 tbsp. spoons,
granulated sugar - 1 tbsp. spoon.
Cooking:
1. Wash tomatoes, peppers and herbs well.
2. Peel the garlic and onion.
3. Pour 2 liters of water into a saucepan, measure out salt and sugar. sand, put bay leaf and allspice, bring to a boil. Russell is ready.
4. Make cruciform cuts on the tomatoes at the stalk.
5. Cut off thick stems from bunches of greens and set aside, finely chop the greens.
6. Pass the garlic cloves through a garlic press, mix with herbs.
7. Cut one hot pepper in half, clean the seeds and finely chop, add to the greens with garlic. It turned out a great stuffing for tomatoes. We stuff tomatoes with it.
8. Now we put the tomatoes in a 3-liter jar tightly, sprinkle them with sprigs of greens (those thick stems that we cut off!), Put the onions and garlic cloves, hot peppers.
9. Pour the contents of the jar with brine, tie the jar with gauze and let it stand for 2-3 days at room temperature, then send it to the refrigerator.
OPTION 4
spicy and fragrant
2 kg green tomatoes
0.5 kg carrots,
150 gr parsley,
150 gr dill,
1 head of garlic
red hot pepper-1-2
For brine:
2 liters of water
100 gr coarse salt. Boil, chill.
Snack Recipe:
Three carrots on a coarse grater.
Finely chop parsley and dill.
Finely chop the garlic.
Finely chop the red pepper too.
We mix greens, garlic and pepper with carrots - the filling for green tomatoes is ready.
We cut the tomato in half, not along, but across, but not completely. We cut large tomatoes several times so that they are better saturated with brine.
We fill the tomatoes with a vegetable mixture, put them in an enamel pan and pour cold brine to the top.
Cover with a plate or lid, put oppression on top.
If the filling remains, spread it between the tomatoes.
Salt for 3-4 days and you can already eat. If you want to roll up for the winter, you need to lay it out immediately in jars and pour hot brine. For each liter jar, add 1 teaspoon of vinegar essence. Sterilize. Roll up.
Before serving, pour the finished tomatoes with olive oil and sprinkle with green onions.

Salted green tomatoes

Ingredients
green tomatoes - one kilogram
celery greens - 200 grams
parsley - 150 grams
dill greens - 100 grams
garlic - 50 grams
water - 3 glasses
mild red chilli pepper - one piece.
salt - one tablespoon
Cooking method
1. Rinse firm, not very large tomatoes in cold water, let the water drain.
2. Pour water into a saucepan, bring it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then take out the greens and cool. Add salt to the broth.
3. Cut the garlic cloves into four parts. Cut the pepper pod lengthwise and, removing the seeds, cut into half rings.
4. In clean, scalded jars, put tomatoes in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as slices of garlic and pepper, put one bay leaf in each.
5. Fill the jars filled to the top with warm brine, cork and put in a dry, cool room.
6. Tomatoes will be ready in about 2 weeks.

Tomatoes stuffed with carrots and garlic

Take green tomatoes, almost white ripeness...
Cut them, but not all the way...
In the middle of the tomato we insert a few sprigs of parsley, a plate (bar) of raw carrots and a clove of garlic ... And so with all the tomatoes ..

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

We drain the first water after a while and fill it with the second boiling water ... Before the second filling in the jar, add 1 tbsp. l. salt, 7 tbsp. l. sugar and 7 tbsp. l. 9% vinegar... That's it...
Tomatoes turn out sweet ... Whoever wants not very sweet tomatoes, the proportions of salt and sugar can be revised. It's for an amateur...

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

fill(for three liter jars):
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"

fill(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 - with 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.

It often happens that tomatoes do not have time to ripen: rains and colds come, and the tomatoes remain green. But do not rush to get upset - you can cook from such green tomatoes. I really love green tomato salad for the winter with tomato paste - it's easy to cook, and it turns out tasty and appetizing.

In such a salad, tomatoes are also accompanied by carrots, onions and bell peppers. This combination of vegetables and makes harvesting very successful. Add more spices, tomato paste and vegetable oil here - that's it delicious salad from green tomatoes for the winter.

The first time I tried it with a friend, and I really liked it. So I ended up with this green tomato salad recipe for the winter with tomato paste, according to which I have been closing for more than one year. I hope you will like it too.

Ingredients:

• 3.5 kg of green tomatoes;
• 1 kg of carrots;
• 1 kg of onions;
• 1 kg of bell pepper;
• 0.5 l of tomato paste;
• 0.5 l of vegetable oil;
• 2.5 tablespoons of salt;
• 9-10 tablespoons of sugar;
• 4 tablespoons of 9% vinegar;
• 1 hot pepper ring 2-2.5 cm thick.

* The weight of already prepared ingredients is indicated. From this amount, about 6 liters of salad are obtained.

How to cook green tomato salad for the winter with tomato paste:

Cut the tomatoes into slices.

We fold into large saucepan(taking into account the fact that we will add vegetables) and send to the fire. Over medium heat, stirring, bring to a boil and cook on low heat for 5 minutes - so that the tomatoes become soft, release the juice.

Onion cut into half rings. We rub the carrots on a grater. We cut the bell pepper in half lengthwise, remove the attachment points of the stalk, seeds and partitions. Cut the bell pepper into strips. Add onions, carrots and bell peppers to the tomatoes. Mix and put on fire.

Bring to a boil, reduce heat and simmer, stirring occasionally, for 30 minutes.

Add vegetable oil, mix and continue in the same way: bring to a boil and cook for 15 minutes.

We put hot pepper (previously chop it finely), salt, sugar and vinegar, tomato paste and mix.

Cook for another 15 minutes (after boiling).

We pack the finished salad in sterilized jars and immediately seal it hermetically.

We turn the jars upside down and wrap them in a blanket. Keep it this way until it cools completely (at least a day).

You can store this salad at room temperature, in a dark place.

Now you know how to make green tomato salad for the winter with tomato paste. Really, nothing complicated?

Since this year all my tomatoes are exclusively green, I had to search on the Internet, and even dream up myself how to save all this wealth. Here's what I've found so far. I'll post pictures later to show you.
Pickled green tomatoes

We take three-liter jar pour boiling water over it. At the bottom we lay some dry dill umbrellas, a few leaves of horseradish and a couple of bay leaves. We take green tomatoes of about the same size, cut them where the stalk is and put half a clove of garlic into each. We put the tomatoes in a jar tightly, alternating them with hot pepper pods, cut lengthwise. Then fill the jar with boiling water and hold for 5-7 minutes. Next, pour this boiling water into a saucepan, pour 1 tablespoon of salt and 4-5 tablespoons of sugar there and bring it all to a boil, stirring occasionally. Turn it off, pour in a tablespoon of vinegar essence and 2 tablespoons of vodka (good people - only vodka, and not what is sold in stores and is called “Emerald vodka”). Then quickly pour the brine back into the jar and roll it up. Store at room temperature until cool, and then put in a cool place.

Salted green tomatoes

Green tomatoes - 1 kg, celery greens - 200 g, parsley greens - 150 g, dill greens - 100 g, garlic - 50 g, water - 3 cups, red chilli pepper - 1 pc., salt - 1 st. spoon.

Rinse firm not very large tomatoes in cold water, let the water drain.
Pour water into a saucepan, bring it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then remove the greens and cool. Add salt to the decoction. Cut the garlic cloves into four pieces. Cut the pepper pod lengthwise and, removing the seeds, cut into half rings. Place the tomatoes in clean, scalded jars in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as slices of garlic and pepper, put one bay leaf in each.
Fill jars filled to the top with warm brine, cork and put in a dry, cool room.
The tomatoes will be ready in about 2 weeks.

green tomato salad

Tomatoes - 1 kg., Onions - 500 g.,
For pouring: water - 1 liter, table vinegar - 60-120 g, salt - 60 g, mustard seeds - 5-10 pcs., black pepper - 5-10 peas.
Dip green tomatoes for 2-3 minutes in boiling water, then, after peeling, cut into slices. Soak the onion for 2-3 minutes in boiling water, cool in cold water and cut into rings.
To pour water, bring to a boil, put the remaining ingredients, bring to a boil again.
Place the peppers and mustard in the bottom of the jars, then fill the jars shoulder-deep with the tomatoes and onions. Pour in the boiling filling, not adding 2 cm to the edge. Pasteurize the salad at 85 ° C: half-liter jars - 15 minutes, liter - 25 minutes.

Small green tomatoes salted

Wash the tomatoes, remove the stalk, put in a saucepan or barrel. Sprinkle spices on the bottom, top and between the tomatoes: dill, finely chopped horseradish, parsley, celery roots and leaves, cherry leaves, garlic. The ratio is as follows: for 5 kg of tomatoes - 100 g of spices.

Boil the brine separately: for 5 kg of tomatoes - 3 liters of water and 150 g of salt. Pour tomatoes over and leave at room temperature for 14-15 days to ferment, then put in a cool place.

Caviar from green tomatoes

Damaged tomatoes, slightly frost-bitten or withered, are best used for cooking. tomato caviar. Rinse the tomatoes, drain the water and bake in the oven like apples. baked tomatoes pass through a meat grinder, add salt, pepper and onions fried in vegetable oil. Mix everything well, put in scalded dry jars for 3/4 capacity, pour hot tomato sauce to the neck, cover with dry lids, sterilize, roll up.
Tomato sauce for pouring: wash bright red tomatoes, cut, put in a saucepan, cook until tender, let cool. Drain the juice from above, and continue to boil the remaining mass. Wipe the thick mass through a sieve, mix with juice and boil for 25 minutes.

green tomato salad

3 kg of green tomatoes, 1 kg of carrots, 1 kg of onions, 1 kg of sweet pepper, salt to taste, 200 g of sugar, 100 g of 9% vinegar, 0.5 l of vegetable oil.

Cut the tomatoes into slices, grate the carrots on a coarse grater, cut the onion into rings, sweet pepper into strips. Put all the vegetables in a large bowl or pan in layers, salt each layer, leave for 3 hours. Boil sugar, oil and vinegar, pour salad with marinade and bring to a boil. Boil for 20 minutes, then put into sterilized jars and roll up.

Green tomato salad without twist

5 kg green tomatoes, 200 g garlic, 1 tbsp. 9% vinegar, 5 tbsp. l. Salts with a slide, 0.5 l subs. Oils, 1 bunch of dill, 1 bunch of parsley, 1 kg of onion, 0.5 tsp Coriander, 1 tbsp. seasonings hops-suneli.

Cut the tomatoes into rings, blanch for 5 minutes in boiling water. Onion cut into half rings.
Mix everything, arrange in jars, keep warm for 3 days and put in the cold.

Salted green tomatoes with vegetables

2 kg green tomatoes, 2 kg - white cabbage, 3 - 5 kg of sweet pepper, 2 kg of carrots, 500 g of greens (Parsley, celery, dill). The composition of the brine: for 10 liters of water - 600 g of salt.

Wash green tomatoes. Wash the fruits of sweet pepper and chop with a fork in several places at the base. Wash carrots and peel thoroughly. Peel the cabbage head through the covering green leaves and cut into 4-8 pieces. Wash cucumbers 10 cm long and soak for 3-4 hours. Lay the prepared vegetables in layers in a wide-mouthed dish. Put greens on the bottom and put a circle and oppression on top and pour cold brine. The first 2 - 4 days keep at room temperature, and when fermentation begins, transfer to a cold place. After about 20 days, the vegetables are ready to eat. Store at a temperature of 0 - 1C.

Greenpeace jam

To make jam, stock up on 1 kilogram green tomatoes, 1 glass of water, 10 grams of citric acid, 200 grams of walnut kernel and 950 grams of granulated sugar. We take very small fruits of tomatoes, pour them over with boiling water and prick each one so that we can better “get enough” of the syrup. Pour boiling water over tomatoes, add citric acid, bring to a boil. Cool down. Drain the water and pour over the syrup immediately. How to cook it? Boil 1 glass of water, citric acid and sugar. We cook the jam in one step over low heat. At the end of cooking, when the tomatoes become transparent, add walnuts. If desired, you can put ginger root, fragrant geranium leaves or cardamom seeds in this jam.

Green tomatoes, pickled in Polish style

1 kg green tomatoes, 100 g onions, 40-60 g rock salt. Brine: for 0.8 l of water, 0.2-0.3 l table vinegar, 50 g sugar, bay leaf
Cut the tomatoes into slices and place in ceramic dishes, sprinkle with salt, shift with onion slices and leave for a day. Then separate the juice on a sieve or colander. Place tomatoes and onion for 3 minutes hot marinade and deposit in banks. Pasteurize at 85 degrees: 1.5 l - 15 minutes, 1 l and 2 l - 20-30 minutes.

Green tomato salad with sauerkraut

1 kg green tomatoes, 1.5 kg sauerkraut, 1 kg of onion
Brine: for 1 liter of water, 30-40 g of salt, 50 g of sugar, 10-12 g of black pepper, 3-4 bay leaves, 3-4 peas of allspice.

Dip green tomatoes of medium size for 1-3 minutes in boiling water, cool in cold water and immediately remove the skin. Cut the tomatoes into thin slices. Peel the onion and cut into rings. Squeeze the juice from freshly prepared sauerkraut. Lay prepared vegetables in layers in a jar, fill hot fill and pasteurize at 85 ° C: half-liter jars - 15-20 minutes, liter - 25-30 minutes.

Green tomatoes stuffed with garlic

We make cuts in several places around the tomato. Insert thinly sliced ​​garlic into these slits. It turns out on an average tomato pieces 4-5 cuts. To the bottom clean jars we put a little horseradish, dill, parsley, and then we put the tomatoes tightly. Pour hot brine, which is prepared as follows: for 3 (three) 1-liter jars we take 1 liter of water, 1 stack. sand, 1 table. spoon with a slide of salt, 0.5 stack. 9% vinegar. After being poured, we sterilize the jars in a large saucepan for steam bath 1-liter - 10-15 minutes, 2-liter - 20 minutes. Attention! During sterilization, the brine will become slightly cloudy. We roll it up and, wrapping it up, put it upside down.

canned green tomatoes

In a prepared jar (sterilized), I put the washed green tomatoes up to their shoulders. I take not large tomatoes, about the size of a peach (5-7 cm in diameter). Pour boiling water, after 5 minutes, drain the water. Add to tomatoes - 3-5 black peppercorns, 2-3 cloves, one bay leaf 9 if the leaf is large, I break it in half), chopped garlic (about dessert spoon), dill bud or a pinch of dill seeds, one tablespoon of salt, two tablespoons of sugar. Pour boiling water up to the neck, add a tablespoon of vinegar. I add boiling water to the edges of the jar and roll up the lid. I add water so that when the lid is closed, water spills (this excludes air from entering). I turn the jar upside down and put it "under a fur coat" until it cools. Then I put it in the vegetable store.

Green tomatoes stuffed with vinegar

Ingredients: green tomatoes - 1.5 kg, garlic - 120 g, parsley - 150 g, mint - 100 g, capsicum - 150 g, salt - 20 g, wine vinegar - 400 g.

In green tomatoes (medium in size), the attachment points of the stalk are cut off and the contents are removed. Prepared tomatoes are stuffed with minced meat made from garlic, herbs and capsicum and covered with a cut cap. Then the tomatoes are laid in rows in glass jar, each row is sprinkled with salt and poured wine vinegar. The jar is closed and placed in a cool place for maturation.

Lecho of green tomatoes

3 kg of green tomatoes, 1.5 kg of carrots, 1 kg of sweet bell pepper, 1 kg of onion, 1 l of spicy (with garlic) tomato sauce, 0.5 l of sunflower unrefined oil, salt to taste.

Cut tomatoes, peppers into slices, grate carrots and onions on coarse grater, put in a saucepan with butter, add the sauce and cook for 1.5 hours, stirring occasionally, add salt, cook for another 10 minutes. Pour hot into sterilized jars and seal. The output of the finished lecho is 7 x 700g cans.

Salad “Azerbaijan”

Per liter jar: 650 g of green tomatoes, 200 g of sweet red pepper, 150 g of onion.

The ratio of vegetables in the jar: 65% tomatoes, 20% red sweet peppers, 15% onions. Prepared ripe sweet peppers are blanched for 1-2 minutes in boiling water, cooled with cold water, allowed to drain and cut into noodles (0.5-1 cm thick).
Fresh, healthy tomatoes are washed, the stalk is removed, cut into thin circles. Onions are peeled, cut into circles 0.5-1 cm thick.
Chopped vegetables are put in a colander, mix well, salt to taste and let the liquid drain.

At the bottom of a 0.5 liter jar put 1-2 bay leaves, 1 clove of garlic (optional). Vegetable mix tightly packed in jars, add 1 tablespoon of vegetable oil, a teaspoon of salt and the same amount of 80% acetic acid. The jar is topped up with juice flowing out of a colander without preheating. No more than half an hour should pass from the moment of cutting the mixture of vegetables to laying them, otherwise a lot of juice is released from the vegetables. Can acetic acid and add salt to the leaked juice and fill them with jars. The filled jars are covered with lids, placed in a sterilization bath at a water temperature of 35-400C, brought to a boil for 15-20 minutes and sterilized at 1000C over low heat: jars with a capacity of 0.5 l - 35 minutes, 1 l - 50 minutes, 3 l - 120-130 min

and that's not all!!!