Original Post Enigmatica

Thanks for the detailed recipes !!

Stuffed Green Tomatoes from Vali MVB

2-3 kg. green tomatoes
   2 pcs. bell pepper
   2 heads of garlic
   2 pcs. carrots
   Dill, parsley
   Hot peppers (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 halfway, stuff with the vegetable mixture and close. Gently fold into jars. Pour the tomatoes twice in hot water for 10 minutes. Third time

Pour boiling marinade, add 1 tablet of aspirin to the jar and roll.

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.

The method of preparation of pickled green tomatoes

We make a brine: 2 liters of water, 100 g of coarse salt. Boil and cool.

Grate the carrots.
   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 along and across, but not to the end.
   We fill the tomatoes with a vegetable mixture and put them in a pan (enameled) and pour cold brine to the top.
   Cover with a lid, but so that it can be put on top of oppression.

If the tomatoes are small, they can be stacked in several rows in a circle around the pot.

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

Georgian green tomatoes

Ingredients for the recipe
   tomatoes - one kilogram

   parsley - 150 grams
   dill greens - 100 grams
   garlic - 50 grams
   water - 3 glasses
   bay leaf - one each. to the can
   low-burning red pepper - one piece.
   salt - one tablespoon

1. Hard not very large tomatoes are punctured in cold water, let the water drain.

2. Cut the cloves of garlic into 4 parts. Cut the pepper pod along and, removing the seeds, cut into half rings.

3. Pour water into the pan, pour it to a boil, put the bunches of celery and parsley, boil for 3-5 minutes, after which

Take out the greens and cool. Add salt to the broth.

4. In clean, scalded jars, we lay the tomatoes in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as pieces of garlic and pepper. Top up, filled with cans, pour a warm pickle, cork and put in a cool, dry place.

5. Tomatoes will be ready in about 2 weeks.

Pickled tomatoes

OPTION 1

Take green large tomatoes
   sprigs of celery
   garlic

Red pepper

Cooking brine -

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

Tomatoes cut along, not until the end.

Garlic - if large, then cut the clove into several parts.

Pepper - rings.

Celery - twigs.

Put a few slices into each tomato

Garlic, 2-3 pcs. pepper (adjustable sharpness to taste).

We put celery, folded several times. You can wrap the tomato with a thread so that it does not creep.

At the bottom of the pots, barrels or jars, we lay out sprigs of celery, then tomatoes, again celery, etc. Celery should be on top.

Fill with brine and put under oppression.

3 liter jar - about 1.5 liters of brine.

Tomatoes should wander when they stop bubbling and the brine becomes transparent, so it's done.

You can use it.

For long-term storage:

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

Ready tomatoes are cut into pieces, you can pour it with vegetable oil, or you can without it.

OPTION 2

Cut green tomatoes into half, in each section we lay a plate of garlic and red hot pepper.
   We put it in a container, shifting with greens (parsley, dill, fennel, grape leaves, currants and cherries), add bay leaf and allspice, pour brine and leave to let it salt.
   Brine: per 1 liter of water - 1 tbsp. spoon with a slide of salt.

OPTION 3

Ingredients:

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

Cooking:

1. Wash tomatoes, peppers and herbs well.
   2. Peel the garlic and onions.
   3. Pour 2 liters of water into the pan, measure the salt and sah. sand, put bay leaf and allspice, bring to a boil. The brine is ready.
   4. Make cross-shaped incisions on the stalk tomatoes.
   5. At bunches of greens cut thick stems and set aside, finely chop the greens.
6. Pass the cloves of garlic through the garlic squeezer, mix with herbs.
   7. Cut one hot pepper in half, peel the seeds and chop finely, add to the herbs and garlic. The result was an excellent filling for tomatoes. We stuff tomatoes with it.
   8. Now we place the tomatoes in a 3 - liter jar tightly, sprinkle them with sprigs of greens (those thick stalks that were cut off!), Put onions and garlic cloves, hot pepper.
   9. Pour the contents of the jar with brine, tie the jar with gauze and let it stand for 2 to 3 days at room temperature, then send it to the refrigerator.

OPTION 4

Spicy and fragrant

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

For brine:
   2 liters of water
   100 g of coarse salt. Boil, cool.

Snack Recipe:

Three carrots on a coarse grater.

Finely chop the parsley and dill.

Finely chop the garlic.

Chop 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 to the end. 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 enameled pan and pour cold brine to the top.

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

If the filling remains, lay out 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 out immediately on the banks and pour hot brine. For each liter jar, add 1 teaspoon of vinegar essence. To sterilize. Roll up.

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

Salted green tomatoes

Ingredients for the recipe
   green tomatoes - one kilogram
   celery greens - 200 grams
   parsley - 150 grams
   dill greens - 100 grams
   garlic - 50 grams
   water - 3 glasses
   chilli peppers - one piece.
   salt - one tablespoon

Recipe Preparation Method

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

2. Pour water into the pan, bring it to a boil, put the bunches of celery and parsley, boil for 3-5 minutes, after which we take out the greens and cool them. Add salt to the broth.

3. Cut the cloves of garlic into four parts. Cut the pepper pod along and, removing the seeds, cut into half rings.

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

5. To the top, fill the cans with a pouring warm brine, cork and put in a cool, dry 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 completely ...
   In the middle of the tomato we insert several branches of parsley, a plate (bar) of raw carrot 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 ...

After a while we pour the first water and fill it with the second boiling water ... Before the second pouring, add 1 tbsp. l salt, 7 tbsp. l sugar and 7 tbsp. l 9% vinegar ... That's all ...
   Tomatoes turn out sweet ... Those who want not very sweet tomatoes, the proportions of salt and sugar can be reviewed. This is an amateur ...

Green tomatoes "lick your fingers"

3 kg. tomato
   200 gr. greens: parsley, dill, cherry leaves
   (or currants)
   100 gr. onions (I'm in every jar
   cut onions on the floor)
   1 head garlic
   Fill:
   3 liters of water
   9 tbsp. tablespoons of sugar
   2 tbsp. tablespoons of salt
   2-3 pieces of bay leaf
   5 peas of allspice
   1 cup 9% vinegar
   Vegetable oil (taken from the calculation
   1 tbsp. spoon per liter jar)

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

1.5 liters of water
   1 tbsp. spoon of sugar
   1 tbsp. a spoon of salt
   1 tablespoon of vinegar
   1 tbsp. spoon of vegetable oil
   First put the greens, garlic, vegetable oil in the jar. Then tomatoes, and onion on top. Add vinegar to the finished fill and pour the tomatoes in the hot marinade. Sterilize for 15 minutes.

Green Tomatoes Stuffed with Garlic

Pouring (on three liter cans):
   1 liter of water
   1 cup granulated sugar
   1 tbsp. a spoonful of salt
   0.5 cups 9% vinegar
   Horseradish, dill, parsley
   Make cuts on the tomato in several places. Stick finely chopped garlic in these cuts. I cut all the tomatoes in half, and large into four parts. Put green tomatoes in jars, pour hot brine. Sterilize 10-15 minutes from the moment of boiling water. Turn the sealed cans upside down, cover with a thick cloth (preferably a blanket) and leave to cool.
   My husband is thrilled with Green Tomatoes Stuffed with Garlic. By taste, among the canned tomatoes, men gave them the first place.

Another option:

In 5l of water 1 st salt, 2 st sugar, 1 st vinegar, 300 g garlic, 5 pieces of pepper, parsley, 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 stuff with the filling. Put tomatoes in jars, add lavrushka and pepper with peas. Boil the marinade, pour into jars and sterilize for 10 minutes.

Green drunk tomatoes

Filling (on 7 - 700 gr. 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. carnations
   2 tbsp. tablespoons of vodka
   2 tbsp. tablespoons 9% vinegar
   A pinch of bitter red pepper
   Pour tomatoes with a prepared marinade, sterilize for 15-20 minutes and roll up. Cans are well stored even at room temperature.

Green Tasty Tomatoes

Fill:
   1 liter of water
   4 tbsp. tablespoons of sugar
   3 teaspoons of salt
   100 gr. 6% vinegar
   Sweet bell pepper
   Put tomatoes and slices of bell pepper in jars, pour boiling water twice, and boil brine on the third and roll. The tomatoes are very tasty.
   I covered such tomatoes in tomato juice, but without the addition of vinegar. I made juice from tomatoes, added salt, prescription sugar and cinnamon to the tip of a knife, boiled for 5 minutes. Then she poured 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

Fill:
   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 clove
   Cinnamon
   10 gr. gelatin
   0.5 cups 6% vinegar
   Pre-soak gelatin in warm water for 40 minutes. Make a fill, boil, add gelatin and vinegar to it, boil the fill again. Pour the tomatoes with the fill 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”. It turned out very tasty and my girlfriends are delighted with them.

Green Tomatoes with Cabbage

Fill:
   2.5 liters of water
   100 gr. salt
   200 gr. Sahara
   125 gr. 9% vinegar
   Spice:
   Dill
   Parsley
   Bell pepper
   Coarsely chop green tomatoes and cabbage and put them in a jar of spices. Pour boiling water for the first time, let stand for 20 minutes, the second time with ready-made filling. Add 1 tablet of aspirin per liter jar and roll up.
This is a recipe for my employee, it turns out very tasty tomatoes.

According to this recipe, I closed two types of tomatoes: filled and in tomato juice. I added salt, sugar and some cinnamon to the cooked tomato. Boiled for 5 minutes. Tomatoes laid in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked the green tomatoes in tomato and cabbage more (I generally like tomato cream).

Green tomatoes with apples in pink pickle

Fill:
   1.5 liters of water
   1 tbsp. a spoon of salt
   5 tbsp. tablespoons of sugar
   70 gr. 6% vinegar
   Allspice peas
   Parsley
   The apples
   Beet
   Put tomatoes, a few apple slices and 2 small slices of peeled beets in a jar. The saturated color of the brine and taste depend on the amount of beets. Do not put more than 2 slices of beets, otherwise the pickle will taste astringent. Pour boiling water for 20 minutes. Then pour water from this water, boil it. Pour the tomatoes with a hot pickle and roll up the lid. I did a little differently: so that the beets did not lose their color, I added it to the pot, boiled for 5 minutes with vinegar, and then poured into cans. 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 (tomato salting)

For 8 liters of boiled and chilled water
   400-500 gr. salt
   Spice:
   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. Green tomatoes salted in the usual way in the finished form are quite tough. If desired, this can be corrected by blanching the fruit in boiling water for one to two minutes before pickling. Wash the washed fruits tightly in a prepared container (barrel or aluminum dish) along with spices that are placed on the bottom of the barrel, in

Center and top and sprinkle with sugar. When laying tomatoes, shake the dishes lightly and, after filling, pour in the prepared brine. The 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 salted tomatoes will be ready to eat.

Green tomatoes with sugar in tomato (sweet tomatoes)

10 kg tomato
   200 gr. blackcurrant 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 an unusual way of 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 of them and sprinkle with sugar. Thus, do the styling before reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and fill 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. According to this recipe, you can make canned tomatoes in jars.

Green Tomatoes (Fresh)

Choose thick-skinned tomatoes. Slice a little larger than a salad. Fold in 0.5 and 0.7 liter cans. Pour in cold water and sterilize for 10-15 minutes. Roll up.
   It is good to use such tomatoes in the winter for making salad. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, greens to them - a salad of fresh tomatoes is ready.

Green Tomatoes with Grapes

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

Green tomato salad

3 kg green tomatoes
   1 kg of bell pepper
   1 kg of carrots
   1 kg onion
   Hot pepper to taste
   Brine:
   350 gr sunflower oil
   100 gr. salt
   300 gr Sahara
   100 ml 9% vinegar
   Cut vegetables, put in a non-oxidizing dish, mix with salt, sugar, vinegar and butter. Let stand for several hours (6-8) until they let the juice go. Then boil for 30 minutes. Arrange the salad in jars, add 1 tablet of aspirin per liter jar and roll. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.

Green Tomato Caviar

3 kg green tomatoes
   1 kg. carrots
   1 kg. onions
   5-6 pcs. bell pepper
   Hot peppers can be added to taste.
   Fill:
   1 cup of sugar
   3 tbsp. tablespoons 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 oil and leave in a stainless bowl for 5-6 hours. Then boil for 30-40 minutes, spread the eggs in jars, add vinegar and roll.

Stuffed Green Tomatoes

5 kg tomato
   1 kg. onions
   1 kg. bell pepper
   200 gr. garlic
   3-4 pods of hot pepper
   Dill, parsley
   Fill:
   For 1 liter of water
   20 gr. salt
   Spices to taste
   Cut the top of the tomatoes halfway so that the core can be removed. Fill the resulting hole with a finely chopped or twisted vegetable mixture through a meat grinder. Sterilize: liter cans for 15-20 minutes, 3 liter cans for 25-30 minutes and roll up the lid.

Stuffed Green Tomatoes - 2

For the filling (for 5 three-liter cans):
   2-3 kg. green tomatoes
   2 pcs. bell pepper
   2 heads of garlic
   2 pcs. carrots
   Dill, parsley
   Hot peppers (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 halfway, stuff with the vegetable mixture and close. Gently fold into jars. Pour the tomatoes twice in hot water for 10 minutes. For the third time, pour boiling marinade, add 1 tablet of aspirin to the jar and roll.

It can be done in this way. Stuff the tomatoes in the same way, put in a pan, fill with brine and put oppression on top. In a few days, the stuffed tomatoes will be ready for use.

Green Tomato Lecho

3 kg green tomatoes
   1 kg. onions
   1.5 kg carrots
   1 kg. bell pepper
   1 liter of hot tomato sauce
   0.5 liter unrefined sunflower oil
   Salt to taste
   Grate the carrots on a coarse grater. Cut tomatoes and pepper into large slices, onion in half rings. Put vegetables in a bowl of hot oil, add tomato sauce and stir, cook for 1.5 hours. Add salt and cook another 10 minutes. The lecho is ready. Hot lie in the sterilized jars and roll up.

Tips and recipes from Hope

Salty green tomatoes for the winter.

The most popular and traditional, green tomatoes, we have salted ones. Very tasty! At the market 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 of salt (large)

Cut the tomatoes in half lengthwise, but not to the end. If the garlic is large, then we cut each clove into several slices. The pepper mode is into rings (I do this with scissors, it’s very convenient). Celery branches.
In each tomato we put several plates of garlic, 2-3 peppers of pepper (depending on how much you like hot or the kids are in the house) .We also stuff a sprig of celery mercilessly folded several times and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (If neat, it can be done without thread). Bazar esthetes stuff the red pepper so that it peeps out of the tomato with a red tongue (teases). - Like a smiley.
   At the bottom of the pan, or cans (or maybe barrels), put a layer of celery branches, a tomato on top, cram another pepper on the sides (for lovers), then celery again, etc. The top layer is made of celery.
   We dilute the salt in water and pour the tomatoes. We put it under oppression. About 1.5 liters of brine leave for a 3 liter jar.
   When the tomatoes are outplayed, they stop bubbling, the brine becomes transparent, that's all, the pickle is ready. If you use it right away, you don’t need to do anything else. And if you want to preserve, then drain the brine, boil and immediately pour the tomatoes. You can close both the plastic cover and the iron-roll. You must do this as soon as you pour boiling brine. It can be stored for a very long time, even 2 years.

Ready tomato is cut into pieces and poured with vegetable oil. It is possible without oil, as you like.
   Enjoy your meal!

Winter Salad

In this recipe, green tomatoes are marinated.
   5 kg green tomato
   0.5 kg onion
   1 kg red bell pepper
   300 g celery
   200 g parsley
   2 pods of hot pepper
   100 g garlic
   250 ml of sunflower oil
   250 ml vinegar
   salt
   Cut everything to taste, salt, pour oil and vinegar. Leave for a day in the refrigerator.
   Put it in banks and sterilize for 15 minutes.

Have you encountered the fact that they picked tomatoes from the bush still green and they do not ripen well on the windowsill? Or did acquaintances treat them to delicious pickled green tomatoes and did you like them? Jot down a recipe for delicious pickled green garlic tomatoes.

Ingredients:

on a 3 liter jar :

• Tomatoes - 1 -1.5 kg
• Garlic - 1 clove for 3-4 tomatoes

Marinade :

• Water - 1 liter
• Salt - 2 tbsp. L
• Sugar - 1 cup
• Bite 70% - 1 tsp

How to Pickle Green Tomatoes

1 . Sort the tomatoes, remove the stalks. Wash 2-3 times and dry. So that when pickling, the skin does not crack, which rarely happens to hostesses with green tomatoes, cold vegetables cannot be harvested. If the tomatoes were in the refrigerator or you brought them from the street where it was cool, hold the tomatoes at room temperature for 1-2 hours.

2 . We cut out the place where the stalk was attached.

3 . Insert a quarter of the clove of garlic into the resulting fossa. It is better to cut the garlic across to make long thin strips.

4 . We spread the tomatoes stuffed with garlic in sterilized jars.

5 . Boil water, pour into the jars neck, cover with lids and let stand for 10-15 minutes.

6 . Then pour the water into the pan, add 0.5 cups (in case the marinade boils). Add salt, sugar and vinegar according to the recipe. We bring it to a boil again and fill the marinade in jars at the very neck.

7 . At the bottom of the pan we line a rag napkin, put the jars covered (not twisted) with lids and add hot water (the temperature should be identical to the temperature of the water in the jars so that they do not burst). Do not add 2 cm to the neck. We wait until the water boils, put on medium heat and sterilize for 10-15 minutes. We twist the cans and put them "under the fur coat" until completely cooled. Store in an underground, cellar or refrigerator.

Delicious pickled green tomatoes for winter ready

Enjoy your meal!

The debate about the benefits and dangers of tomatoes has been going on since this plant began to be actively cultivated in Europe. Initially, tomatoes at any stage of ripening were considered not particularly useful. This can now be read on various medical sites. There may be some truth in this - they are the nightshade nightshade ...

But if people relate to red tomatoes more or less loyally, then green tomatoes still cause some concerns among the population.

The benefits of green tomatoes

In general, scientists have already established that green tomatoes are quite useful for the human body. Moreover, all the benefits are especially bright in combination with vegetable oils.

The main benefit is the content of a large amount of lycopene. This substance is the main "limiter" of the development of cancer cells and other unpleasant changes in the body as a whole and the structure of DNA in particular. In addition, it helps to prevent disturbances in the work of such an important part of the heart as the myocardium. A lot of green fruits and serotonin. This hormone of “happiness” has a beneficial effect on the functioning of the nervous system, which helps to maintain a good mood.

But, unfortunately, green tomatoes have not only useful properties.

The harm of green tomatoes

It’s worth starting with the fact that green tomatoes contain a lot of the most diverse allergens. So for people with the slightest tendency to food allergies, it is better to abandon them. You should not eat canned green tomatoes and people who are diagnosed with cardiovascular disease or kidney disease.

But most importantly, in green tomatoes in large quantities contains the toxin solanin, which causes food poisoning. Of course, during the conservation process, the content of this substance in green tomatoes is minimized, but nevertheless, certain categories of citizens should not use them at all, for example: pregnant women, nursing young mothers, children and the elderly.

However, all of the above does not at all mean that pickled green tomatoes should be completely removed from the diet. Moreover, the aforementioned solanine is easy to remove from the fruits by simply washing them several times for 2-3 minutes in warm water (of course, constantly changing the water). So, if green tomatoes are processed correctly, and the household has no contraindications to the use of this product, then “good luck”!

Rules for pickling green tomatoes

Marinating green tomatoes is not much different from preserving their ripe counterparts. The most important rule is not to put in the jars spoiled vegetables or fruits that have begun to blacken. Jars for pickled green tomatoes must be sterilized, as well as the lids with which canned food will be rolled up.

Pour the marinade into the jars to the very top so that there is no air left in them. Well, to keep the green tomatoes longer, a little more preservative should be added to the marinade. Various food substances can act as the latter, in particular vinegar (9%) or citric acid. By the way, in modern housewives, it is citric acid that is most popular, since it is not as harmful to the human body as vinegar.

The basis of any marinade is salt, sugar and preservative. This is already enough to harvest green tomatoes for the winter. But their taste depends on the spices that were added to the marinade in addition to the above ingredients. So you need to be more careful with them. It is best to strictly adhere to the recipe. Especially if green tomatoes are pickled for the first time.

Pickled green tomatoes with garlic and carrots

Excellent pickled green tomatoes are obtained if carrots are present in the recipe. Although, of course, you need to put in the jar not only it, but also other ingredients:

• green tomatoes - 3-3.5 kg;
• carrots - 1 kg;
• garlic - 1 large head (7 cloves);
• horseradish - 1 small root (approximately 250 g);
• sugar - 3 tablespoons;
• salt - 5 tablespoons;
• pepper (allspice and black peas) - 8 pcs.;
• cloves - 4 pcs.;
• vinegar (9%) - 90 ml.

Prepare the tomatoes (rinse several times in warm water to remove solanine). Make a cross-shaped incision in each. Wash, peel and chop the garlic, horseradish and carrots: each clove of garlic into 6-7 parts, carrots and horseradish in small cubes. Insert a few slices of carrots and garlic into each incision.

Pieces of horseradish put on the bottom of a sterilized jar, and then fill the container with already stuffed tomatoes. Pour boiling water into the jars, cover and leave for 15 minutes. Then pour the liquid into the pan, add a little water there (to compensate for the boiling liquid), salt, sugar, pepper and cloves. After boiling the mixture, pour the tomatoes with it, cover again and leave for another 10 minutes. Pour the marinade into the pan again, boil, pour the vinegar and this time completely pour into the jars. Now you can roll them up with covers, wrap them with a blanket, turn them over and leave them alone.

Ready pickled green tomatoes can be served at the table after 30 days.

Pickled green tomatoes with garlic, herbs and bell peppers

The main difference between this recipe and the standard one is that along with tomatoes, pepper is also pickled in jars. True, the time to prepare such a preservation will require a little more. But the result will be just wonderful. There are not so many products for this recipe:

• green tomatoes - 1.5 kg;
• bulgarian pepper - 5 pcs.;
• garlic - 1 head;
• greens of dill, celery, cilantro and parsley - 1 bunch each;
• dill inflorescences - 2-3 umbrellas;
• sugar - 2 tablespoons;
• salt - 4 tablespoons;
• vinegar (9%) - 50 ml;
• vegetable oil.

Rinse green tomatoes several times in warm water. After that, you need to cut the stem. This should be done with a deep incision, reaching almost to the middle of the fetus.

Grind greens and peeled garlic in a blender. The resulting mass fill the place of the cut tomato stalk. Peppers are peeled and cut into 6-8 slices each. Put pepper and stuffed tomatoes in jars. Experienced housewives place the pepper on the walls, and put the tomatoes in the center of the tank, but this is not important.

Boil water, pour into jars of vegetables and cover with lids. When the water has cooled, pour it into the pan, boil again and pour it back into the jars. Again, wait until it cools completely. And again, return the water to the pan. Add salt and sugar there, and when the liquid boils, pour vinegar into it. In each jar on top of vegetables put an umbrella of dill and pour everything with the resulting marinade almost to the very neck, and pour vegetable oil from the top at the rate of 1 spoon per jar on top. Stir it is not necessary. Just immediately roll up the lids and leave to cool.

Other recipes, as a rule, differ from the above in small details and a set of spices. The result is a good winter snack. It can be served as an addition to meat dishes, especially since pickled green tomatoes are combined with most standard side dishes. It is not forbidden to add this preservation to salads. It also turns out very tasty.

Video recipe for green pickled tomatoes for the winter

When the clogging period begins, every housewife is looking for the very unusual recipe that can give true pleasure on a winter evening at a family dinner.

What, then, can be offered? A win-win option is to pickle tomatoes with garlic. Also, green tomatoes are also used for the preparation of caviar and salads. The variety of such recipes just dizzy. Of course, it will not be so easy for people who live in the city to find such tomatoes, but it is necessary to cook pickled tomatoes with garlic! A jar of such green tomatoes for the winter will be just a find for you!

We offer you an interesting selection of recipes.

Stuffed Green Tomatoes with Garlic for the Winter

The recipe is for 3 cans  3 l.

Cooking:

To begin with, it is necessary to make cuts on tomatoes with a knife in several places, insert garlic into thin slices into sliced \u200b\u200bparts. If you have large tomatoes, you can cut them in half or quarters. Then put the green tomatoes with garlic in jars, pour hot brine.

Brine: combine water, sugar, salt, vinegar, parsley, dill, horseradish and bring to a boil.

Cans must be sterilized for 10-15 minutes in a container of soda from the moment it boils, then cork them with sterile lids, turn them upside down and leave until they are completely cooled.

All is ready! The recipe is just licking fingers!

The following recipe for canning green tomatoes with garlic is also very popular. Tomatoes are slightly crunchy, slightly hard, and the aroma of parsley and garlic gives them a special taste. If you are a fan of spicy, do not forget to add pepper.

Pickled green tomatoes

For cooking you will need:

Marinade:

• 2.5 liters water;
• 120 gr. salts;
• 250 gr Sahara
• 200 ml of vinegar 9%

For conservation:

• 5 kg of green tomato;
• 200 g of peeled garlic;
• 4 things. sweet pepper;
• 2 pcs. hot pepper
• Bunch of parsley

As a result, you will get 8.5 - 9 l, depending on the density of filling the cans with tomatoes.

Cooking:

Wash bell pepper under running water, cut out the seeds and stalk, after which it is necessary to cut the pepper into strips, so that it is convenient to grind it in a meat grinder. Peel the garlic, rinse with water, also prepare hot pepper (add it to taste). Then cut the small fruits of the tomato into four parts (first remove the place where the stalk grows). As for large fruits, cut them into 6-8 parts. Peppers and garlic chop in a meat grinder, or using a blender.

Combine tomatoes, a mixture of garlic and peppers, chopped parsley in a spacious and deep bowl. Thoroughly mix all the ingredients so that they are evenly distributed. Fill sterile dry jars of green tomatoes marinated with garlic.

Separately prepare the marinade:

In a saucepan, mix all the ingredients for the marinade and boil until sugar and salt are completely dissolved. Pour the boiling marinade into the cans by thread on the neck. It is necessary to fill the cans with tomatoes as tightly as possible, in which case the marinade is definitely enough. If not, then cook a small portion.

And the final stage of our preparation is the sterilization of our tomatoes with garlic. About, lay a cloth napkin on the bottom of a wide pan, place cans of tomatoes in it. Cover the cans with boiled lids, and then pour warm water into the pan on the shoulders of the cans, put on the stove. This design must be brought to a boil and maintained: as for three-liter cans - 30-35 minutes, liter - 20-25, half-liter 10-15 minutes.

Then get the cans with tomatoes, roll up the lids, be sure to turn them over and wrap them in a blanket, it is necessary that they are completely cool.

You can store green tomatoes marinated with garlic at room temperature in the apartment.

In a month you can try your creation and you can be sure that the result will exceed all your expectations.

Green canned tomatoes with garlic without sterilization

This recipe is the easiest, so the preservation process will not take you much time.

For cooking you will need:

Marinade:

• Water -1 l.
• Salt - 1 tbsp. l with the top
• Sugar - 1.5 tbsp. l

Cooking:

Choose about the same size of green and brown tomatoes for conservation, preferably the correct shape, without dents and conservation. Wash them thoroughly under running water. Peel the garlic and rinse. In a sterilized jar we put allspice, garlic, bay leaf. In small portions (300-400 g each), tomatoes need to be blanched for 25-30 seconds. You can put the tomatoes in a colander and lower them into boiling water. Then take out the colander. This method is much more convenient than taking tomatoes out of boiling water one at a time. Then place the tomatoes in prepared jars. We cook the marinade at the same time: bring the water to a boil, add salt, sugar and boil over low heat for 3-4 minutes. As soon as you fill the jars with tomatoes, add vinegar to them and pour boiling marinade. Close the banks tightly with lids and roll them up.

Wrap up the jars immediately, and leave them like that, so that they are completely cool. It takes almost a day.

Put the jars in a cool place, a cellar or cellar is good for this. You can also store them in the refrigerator or on the balcony.

Tomatoes with garlic for the winter are perfect as a complement to dishes with potatoes or meat.

The recipe "You will lick your fingers"

For cooking you will need:

• Tomatoes - 3 kg
• Cherry (currant) leaves, parsley, dill - 200 gr.
• Onions - 100 gr.
• 1 head garlic

Marinade (option 1):

Marinade (option 2):

• Water -1.5 l.
• Sugar - 1 tbsp. l
• A tablespoon of vinegar - 1 tbsp. l
• Vegetable oil - 1 tbsp. l

Cooking:

Put greens, garlic, vegetable oil in a jar. Then add green tomatoes, put onion on top. Marinade: Combine all the ingredients and bring to a boil. Add vinegar to the jars and pour the garlic tomatoes and hot marinade. Then sterilize for 15 minutes.
  This recipe is quite simple, but the tomatoes with garlic are very tasty, just lick your fingers! Be sure to cook and see for yourself.

Among the proposed recipes, everyone can choose for themselves tomatoes with garlic for the winter to their liking and taste. So dear hostesses, go responsibly to the season of blockages, and treat your family with such a simple, but still unusual dish.

Do not forget to share the culinary victories in the comments, write about your personal experience in cooking tomato with garlic, tell us your recipes for cooking.

Consumption ecology: Unripened tomatoes make excellent canned dishes. It can be pickled, stuffed and salted green tomatoes for the winter, as well as caviar or salads. As additional ingredients, carrots, onions, bell peppers, a variety of seasonings and hot spices are used.

From unripe tomatoes, excellent canned dishes are obtained. It can be pickled, stuffed and salted green tomatoes for the winter, as well as caviar or salads. As additional ingredients, carrots, onions, bell peppers, a variety of seasonings and hot spices are used.

Green tomatoes "lick your fingers"

Ingredients (per 3 kg. Tomatoes):

• 200 gr. greens: parsley, dill, cherry leaves
• (or currants)
• 100 gr. onions (I'm in every jar
• cut onions on the floor)
• 1 head garlic

Fill:

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

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

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

How to cook:

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

Green Tomatoes Stuffed with Garlic

Pouring (on three liter cans):

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

How to cook:

Make cuts on the tomato in several places. Stick finely chopped garlic in these cuts. I cut all the tomatoes in half, and large into four parts. Put green tomatoes in jars, pour hot brine. Sterilize 10-15 minutes from the moment of boiling water. Turn the sealed cans upside down, cover with a thick cloth (preferably a blanket) and leave to cool.

My husband is thrilled with Green Tomatoes Stuffed with Garlic. By taste, among the canned tomatoes, men gave them the first place.

Green drunk tomatoes

Filling (on 7 - 700 gr. 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. carnations
• 2 tbsp. tablespoons of vodka
• 2 tbsp. tablespoons 9% vinegar
• A pinch of bitter red pepper

How to cook:

Pour tomatoes with a prepared marinade, sterilize for 15-20 minutes and roll up. Cans are well stored even at room temperature.

Green Tasty Tomatoes

Fill:

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

How to cook:

Put tomatoes and slices of bell pepper in jars, pour boiling water twice, and boil brine on the third and roll. The tomatoes are very tasty.

I covered such tomatoes in tomato juice, but without the addition of vinegar. I made juice from tomatoes, added salt, prescription sugar and cinnamon to the tip of a knife, boiled for 5 minutes. Then she poured 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 (per 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 clove
• Cinnamon
• 10 gr. gelatin
• 0.5 cups 6% vinegar

How to cook:

Pre-soak gelatin in warm water for 40 minutes. Make a fill, boil, add gelatin and vinegar to it, boil the fill again. Pour the tomatoes with the fill 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". It turned out very tasty and my girlfriends are delighted with them.

Green Tomatoes with Cabbage

Fill:

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

Spice:

• Dill
• Parsley
• Bell pepper

How to cook:

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

Green tomatoes with apples in pink pickle

Fill:

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

How to cook:

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

Pour boiling water for 20 minutes. Then pour water from this water, boil it. Pour the tomatoes with a hot pickle and roll up the lid. I did a little differently: so that the beets did not lose their color, I added it to the pot, boiled for 5 minutes with vinegar, and then poured into jars. The same tomatoes can be made without beets, they are also very tasty.

Salted green tomatoes in barrels (tomato salting)

Brine (for 8 liters of boiled and chilled water):

• 400-500 gr. salt

Spices (per 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. Green tomatoes salted in the usual way in the finished form are quite tough. If desired, this can be corrected by blanching the fruit in boiling water for one to two minutes before pickling. Wash the washed fruits tightly in a prepared container (barrel or aluminum dish) along with spices that are placed on the bottom of the barrel, in the middle and on top and sprinkle with sugar. When laying tomatoes, shake the dishes lightly and, after filling, pour in the prepared brine. The 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 salted tomatoes will be ready to eat.

Green tomatoes with sugar in tomato (sweet tomatoes)

Ingredients:

• 10 kg tomato
• 200 gr. blackcurrant 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 an unusual way of 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 of them and sprinkle with sugar. Thus, do the styling before reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and fill 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. According to this recipe, you can make canned tomatoes in jars.

It will be interesting to you:

Green Tomatoes (Fresh)

Choose thick-skinned tomatoes. Slice a little larger than a salad. Fold in 0.5 and 0.7 liter cans. Pour in cold water and sterilize for 10-15 minutes. Roll up.

It is good to use such tomatoes in the winter for making salad. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, greens to them - a salad of fresh tomatoes is ready.

With the advent of winter, pickles appear on the table on both the everyday and the holiday. And when the conservation season begins, I want to please relatives with something new. Green tomatoes for the winter are an original and very tasty way to use unripe fruits of tomatoes unsuitable for fresh food.

To prepare a delicious snack in jars, you need:

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

The preparation scheme is simple:

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

Barrel Recipe

Salting, complementing a variety of dishes, can be fermented in a barrel.

Required:

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

Stages of creation:

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

How to ferment in a bucket?

Pickled tomatoes cooked in a plastic bucket are a great appetizer.

It is prepared from:

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

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

The process takes the following steps:

1. A cross-shaped incision is made at the stalks of the tomato.
2. Leaves, garlic and dill are laid in a bucket, and then vegetables are stacked tightly.
3. At the end, sugar and salt are poured, water and vinegar are poured.
4. Tomatoes will be ready after 7 days.

Georgian green tomatoes

When the summer is coming to an end, and there are a lot of green tomatoes on the beds, you should try this recipe.

For cooking you need:

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

Cooking method:

1. Cuttings are made at the stalks of the tomatoes, after which the clean fruits are poured with boiling water.
2. While the tomatoes are steeped, the peeled garlic and pepper, as well as the washed greens, are crushed by a blender.
3. After 20 minutes, the fruits begin with a green mixture and fit tightly into jars.
4. The containers are poured with boiling marinade from water, sugar, salt and vinegar, and then sterilized in a large pan.
5. After 25 minutes, the cans are corked.

Tomatoes stuffed with garlic for the winter

Stuffed green tomatoes are an excellent appetizer.

To prepare pickles, you will need:

• tomatoes - 2 kg;
• garlic - a clove on a tomato;
• water - 1 l;
• salt - 15 g;
• sugar - as much;
• vinegar - 1.5 piles;
• bay leaf - 1 pc.;
• dill in grains - 5 g.

The cooking process consists of the following steps:

1. Incisions are made in tomatoes, which are stuffed with garlic cloves.
2. In sterilized jars, stuffed fruits are placed, which are poured with boiling marinade.
3. The containers are sealed with sterile lids.

Express cooking method

Unripe pickled tomatoes perfectly complement any side dish.

In preparation are used:

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

To serve potatoes with a chic appetizer, the following actions are performed:

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

Sharp winter harvest

Korean spicy green tomatoes can serve as an excellent side dish for meat or fish, as well as eat independently.

Ingredients:

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

Cooking method:

1. Tomatoes are cut into thin slices, which are sprinkled with salt.
2. After 20 minutes, the excreted juice is drained.
3. Straw is prepared from pepper, carrot - shavings, and garlic is crushed.
4. All vegetables are mixed, sprinkled with sugar and poured with vinegar.
5. In a pan with sesame and vegetable oil, coriander and chopped chili peppers are overcooked.
6. The mixture is poured into vegetables.
7. Everything is mixed and laid out in sterile containers, which are twisted and placed in the cold.

Green tomato salad for the winter

Thanks to the perfect combination of green tomatoes and other vegetables, they often close in the form of salads.

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

• 750 g of carrots;
• as many onions;
• 3 bell peppers;
• a stack of salt;
• 3 piles of vegetable oil;
• 3 piles of sugar;
• 3 piles of vinegar.

Cooking method:

1. A large container is taken in which the sliced \u200b\u200btomatoes are folded.
2. The onion is cut into half rings, which immediately go there.
3. Pepper is released from seeds and cut into strips, and carrots are rubbed on a grater. After that, the vegetables are laid out to the tomatoes.
4. The prepared ingredients are poured with salt and infused for about 4 hours.

In preparing green tomatoes for the winter, you should adhere to certain rules:

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

So, if the tomato crop exceeded expectations, then you should definitely make the original harvest for the winter from green fruits. They can become a snack, and a side dish, and be part of spicy salads.