Green tomatoes in sharp pieces. A simple recipe for small green pickled tomatoes

Canning green tomatoes is done according to various recipes. Their number impresses any housewife. I want to try something new, find the most best option for yourself and your family, who will not be ashamed to treat your guests in a festive atmosphere, when everyone gathers together at a round table on one of the winter evenings.

Winter canning technology

If you are still an inexperienced housewife, then you probably do not know the intricacies of the matter. First you need to understand what pickling is. This is canning using acetic acid. Marinade filling is made from water, sugar, salt and vinegar. What is its preparation technology?

A certain amount of water needs to be put on fire, then dissolve sugar and salt in it while stirring. Boil for 10 minutes. Next, turn the heat to very low and add spices to the marinade. This is necessary to ensure that the active substances do not evaporate. You can immediately put them in a jar. Select spices based on your taste preferences. And finally, add vinegar to the prepared marinade. There is no need to immediately pour acetic acid into the fill, since it active ingredients evaporate and as a result its preservative capabilities are reduced to zero.

It is not necessary to combine the vinegar with the filling; you can immediately pour the required amount into the jars where the tomatoes are stored. You also need to remember one more point: the marinade will turn out tastier if you use it instead of regular table vinegar. grape or fruit vinegar.

Wash the tomatoes thoroughly and remove the stems. If the tomatoes are large, they are cut and then placed in sterilized jars. Pour in the prepared marinade, sterilize if necessary, and then close the lids. If you are afraid that the tomatoes will become very soft during sterilization, resort to pasteurization at 85 degrees.

Canning green tomatoes for the winter

Stuffed green tomatoes for the winter

Marinade for three one-liter jars:

Preparation:

Make cuts in several places on green tomatoes. Stick thinly sliced garlic into them. Place them in jars and pour hot marinade over them. Sterilize for 12 minutes, counting from the moment the water boils. Roll up the jars and turn them over, wrap them in a blanket and leave until cool.

"Drunk" green tomatoes for the winter

Marinade for seven seven hundred gram jars:

You need to take 1.5 liters of water.
Sugar will need 4 tablespoons.
You need 2 large spoons of salt.
Laurel leaf - 3 pieces.
Garlic is taken in the amount of 2 cloves.
Allspice peas - 10 pieces.
You will need 5 cloves.
Take 2 tablespoons of vodka and 9% vinegar.
Red hot pepper- a pinch.

How to cook?

Prepare the marinade as described above, pour it over the green tomatoes, sterilize for 20 minutes, then roll up. Green tomatoes keep well even at warm room temperature.

Green tomatoes for the winter "You'll lick your fingers"

Green tomatoes should be taken in the amount of 3 kg.

Greens are used as a taste improver: dill, parsley, cherry and currant leaves.

Place half a head in each jar onions.

Garlic - 1 head.

Green tomatoes are poured:

Three liters of water in which to dissolve: 9 tbsp. l. sugar, 2 tbsp. l. salt, a glass of 9% vinegar, vegetable oil (1 tbsp per liter jar), add 3 bay leaves, 5 allspice peas.

If you don’t have any ingredient in your house, you can prepare the marinade like this (calculation is for a three-liter jar):

Water - 1.5 liters.
The following ingredients are taken one tablespoon at a time:
- sugar,
- salt,
- vinegar,
- vegetable oil.

First put in the jar herbs, garlic and oil. After which it’s the turn of green tomatoes and onions. Ready hot marinade add vinegar and pour over tomatoes. Sterilization takes 15 minutes.

"Miracle"

The marinade is prepared from one liter of water, as well as:

Take gelatin and soak it for 40 minutes at warm water . Cook the marinade and add gelatin and vinegar to it, bring to a boil. Pour the marinade over the tomatoes and sterilize for about 7 minutes. They turn out very tasty, which is why they are given this name.

With cabbage

To fill you will need:

Water - 2.5 liters.
Sugar, which you need to take 200 grams.
Salt - 100 grams.
Vinegar is needed at 9%, 125 grams will be required.

The spices are:

Dill, parsley, bell pepper.

How to cook?

Cut green tomatoes and cabbage into large pieces. Place them in a jar that already contains spices. First pour plain boiling water for 20 minutes, then take the prepared marinade. Add aspirin to the contents of the jar. The tablet is taken into a liter jar. Roll it up and keep it under the blanket until it cools. Tomatoes for the winter turn out to be very tasty.

Green tomatoes with apples and beets

To prepare the marinade you will need:

You will also need:

Apples.
Beet.
Parsley.

How to cook?

Green tomatoes are placed in a jar, apple slices and two beet slices are placed on them. Beets provide color and flavor. If you add more than two mugs, the marinade will become astringent. Pour boiling water over the contents of the jar and leave for 20 minutes. Then pour the water into a saucepan and boil it, making it a marinade. Pour the resulting filling over green tomatoes, apples and beets and roll up. If you don’t have beets, you can do without them; green tomatoes won’t lose much from this, they also turn out delicious.

"Delicious" green tomatoes

Recipe without sterilization. We start by preparing the filling, you will need the following ingredients:

Water - liter.
Sugar - 4 large spoons.
Salt - 3 small spoons.
Vinegar 6% - 100 grams.
You will need bell pepper.

Green tomatoes cut into pieces bell pepper put it in jars. Pour boiling water over them twice, the third time with boiling marinade and roll up the lids. This winter recipe makes tomatoes very tasty.

Tomato gluttons

Preparation without sterilization. To do this you need to take:

Tomatoes in the amount of 1 kg.
Sugar and salt - 1 tablespoon each.
Vinegar - 70 ml.
Take 6 cloves of garlic.
You will need 2 hot peppers.
Celery and parsley.

How to cook:

Cut the tomatoes into 4 parts, chop the greens finely. If you don’t have celery, then skip this ingredient, no big deal, it still turns out delicious. Crush the garlic and chop the hot pepper into circles.

Place everything prepared in a large deep saucepan or basin along with spices, sugar and salt. Then mix well and leave overnight. Overnight the products will yield juice, which is enough for all the jars. Then put the mixture into sterilized jars and put it in the refrigerator, keep it there for 5 days.

If tomatoes are not sterilized, they will not be stored for long in winter. They will last a maximum of two months in a cold place.

"Baskets with garlic"

Green tomatoes look like baskets with garlic mixture. You will need:

Tomatoes in the amount of 1 kg.
Garlic - four heads.
1 sweet and hot pepper each.
Two medium-sized onions.
Walnuts, if not, then any.
Cilantro - a bunch.
Sunflower oil - 50 grams.
You need to take 2 large spoons of salt.
Wine vinegar per 20 grams.

How to cook:

Chop the onion and crush the garlic with a press. Finely chop both peppers and chop the cilantro very finely.
Mix the mixture of salt, garlic and cilantro.
Chop the nuts finely and mix with pepper and onion, place in a frying pan and simmer in vegetable oil for 30 minutes. Remove from heat and add vinegar, stir.
Cut out the middle of the tomatoes and season them with the garlic mixture.
Take sterilized jars and fill them with stuffed tomatoes, alternating with vegetables.

Now all that remains is to close the lids of the jars and put them in the refrigerator for several days.

Advice! If you cut the core of green tomatoes with cloves, it will turn out even more beautiful.

We cook without sterilization. The jar of preservation turns out very beautiful - it contains the whole autumn palette. To prepare, take:

Green tomatoes in the amount of 2 kg.
You will need 1 kg of multi-colored bell peppers.
You need to take a kilogram of onions and carrots.
You will need half a liter of water.
Vegetable oil and vinegar essence need 250 ml each.
2-3 tablespoons of salt is enough.
160 grams of sugar is enough.

How to cook:

Cut the pepper into strips 0.5 cm thick. Cut the onion into half rings. Cut green tomatoes into 8 parts. Grind the carrots on a grater, preferably a Korean one.

Take a wide pan with a thick bottom. Pour water into it, add sugar, salt and butter. Place on the fire, stirring to dissolve the crystals. As soon as the water boils, put all the prepared vegetables into it. Bring to a boil while stirring. Reduce heat to low and simmer vegetables for 10 minutes. Stir carefully. After this time, pour in the vinegar, stir and leave on the fire for another 2 minutes.

Then we transfer the finished salad under the neck into sterilized jars and roll up. Turn it over and wrap it in a blanket for a day. After this, we take the cans to a storage location.

Tomatoes with a secret

You can prepare the following dish without sterilization. The marinade has a spicy taste. So, can’t wait to get started, you’ll need:

Three kg of green tomatoes.
Take 100 grams of carrots.
4 medium-sized onions are enough.
Garlic requires 1 head.
Parsley - a bunch.

For the marinade:

Liter of water.
Take 4 tbsp sugar. l.
You will need 2 large spoons of salt.
Carnations - 3 pieces.
You need to take two large spoons of 9% vinegar.
Laurel - 3 pieces.
You will need 7 black pepper.
Fragrant - 5 pieces.

How to cook:

Advice! Green tomatoes are best roll into liter jars , because they look more compact and can be eaten in one sitting.

So, there are enough recipes for canning green tomatoes for your consideration. Many of them are quite simple to implement, so any housewife can do them. Any open jar in the winter cold will delight you and fit perfectly into any feast, be it a quiet family dinner or a noisy group of friends.

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

Salt green tomatoes in jars for the winter Can in various ways, but the most popular are, of course, cold method, which allows you to preserve the natural taste of the fruit and add zest to it. A snack from a jar turns out incredibly tasty; to serve it to the table, just cut the whole fruit into small slices, add onions, cut into thin half rings, and sprinkle vegetable oil.

Despite the simplicity of the cold pickling method, the vegetables are aromatic thanks to the addition of a set of herbs and a variety of greens to each jar.

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

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

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

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

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

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

Recipe for green tomatoes in jars for the winter

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

Green tomatoes - 3 kg
Greens (parsley, dill, currants, cherries) - 200 g
Garlic - 1 head
Onion (large) - 1 head
Water - 3 l
Vinegar - 1 glass
Sugar - 9 tbsp.
Salt - 2 tbsp.
Bay leaf - 3 pcs.
Allspice peas - 5 pcs.
Vegetable oil - 3 tbsp.

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

It remains to understand the intricacies of preparing the marinade so that pickled green tomatoes for the winter in jars turned out to be the most delicious. All of the above ingredients - bay leaf, peppercorns, salt and sugar - must be mixed with water and brought to a boil, then add acetic acid to the brine and pour the prepared marinade into jars. All that remains is to quickly seal the jars with iron lids and leave until cool. In winter, such a snack will become the best decoration your dining table.

Pickling green tomatoes in jars for the winter

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

Pickling green tomatoes in jars for the winter with mustard will definitely not cause any difficulties for housewives, and it’s not for nothing that this recipe is one of the most popular, because it combines ease of preparation with great taste finished salted product.

We tried to select the most delicious and unusual ones for you, and this method of preparation exactly corresponds to the idea of what delicious canned vegetables should be.

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

First of all, you need to pay attention to the jars - they should definitely be washed baking soda, and then pour boiling water over it several times. Such sterilization will be sufficient to pickling green tomatoes in jars for the winter did not go to waste, and your preparations were stored throughout the year.

Place peppercorns, bay leaves, a peeled piece of horseradish root, a slice of hot chili, and dill on the bottom of each jar. You should also add 20 grams of mustard powder to the bottom.

Next, the jars need to be filled with thoroughly washed tomatoes. One three-liter bottle will take about two kilos of green tomatoes. For this recipe, it is imperative to take small or medium-sized fruits so that they fit into the neck of the jar without any problems. However, we decided to modify our recipe a little, so in each tomato, in place of the stalk, you should make cuts into which to insert thin slices of garlic.

Many housewives already don’t have enough time to prepare, not to mention stuffing each fruit, so you can skip this step and simply pour the sliced garlic into a three-liter jar.

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

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

Next we will tell you about in an unusual way Store jars of tomatoes for the first two weeks while the fermentation stage lasts. Place a piece of thick cotton fabric on top of the neck, securing it with an elastic band so that it does not fall off. Sprinkle mustard powder on top of the fabric in a layer of about 3 mm and carefully level this layer.

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

Recipes for green tomatoes in jars for the winter

Spicy green tomatoes are incredibly tasty; this vegetable goes well with hot peppers, a large number garlic and aromatic herbs. And if you like fragrant recipes for green tomatoes for the winter in jars, then choose ones that contain horseradish root and garlic.

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

Tomatoes - 8 kg
Garlic - 3 heads
Horseradish root - 4 pieces
Blackcurrant (leaves) - 5-6 pcs.
Dried dill umbrellas
Peppercorns
Purified water - 10 l
Rock salt - 700 g

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

At the bottom of each jar you should place currant and cherry leaves, peppercorns, garlic and three pieces of horseradish root. When the jar is filled with tomatoes, they should also be covered with herbs, garlic and horseradish. Vegetables should be poured with hot brine, cooled to 80 degrees. All that remains is to close our jars with lids and after a couple of days put them in storage in the cellar or refrigerator.

Salted green tomatoes in a jar for the winter

Stuffed salted green tomatoes in a jar for the winter- the recipe is very unusual, but many housewives liked it. For this recipe, it is important to choose dense fruits not large size. All we need is:

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

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

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

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

A real housewife can make a real culinary masterpiece out of any product. Surely everyone knows that tomatoes without sun will not acquire the desired color. In the shade, green fruits will remain green, but this is not a reason to throw them away. In this form, they are definitely not suitable for eating, but if you preserve them, they will turn out very appetizing.

Oh, what kind of winter could it be without summer preparations? It takes a lot of work during the warmer months to be able to enjoy canned food in the winter. If you want to cook unripe tomatoes in a jar for the winter, you should definitely know the canning recipe. This task is quite difficult, but it is better to push yourself and stock up for the winter than to throw away whole tomatoes.

Salad with green tomatoes, garlic and pepper

This cooking method is in great demand in the Caucasus. The appetizer will go perfectly with meat dishes, which in Georgia are prepared for any holiday.

Ingredients:

unripe tomatoes 1.5 kg.
pepper 0.3 kg.
garlic 2 medium heads.
refined oil 100 ml.
onion small size 3 pcs.
vinegar 9% 85 ml.
seasonings
green.
salt to your taste, but not less than one tbsp.

Preparation:

Wash the tomatoes and cut them into slices. Transfer to a deep bowl and mix with salt. Press down with a plate so that the tomatoes release their juice, and put in the refrigerator for several hours. Then remove the resulting liquid.

Peel the onion and chop finely. Fry it with spices in a closed frying pan for about 4 minutes over moderate heat. Then add the pepper and move the whole mass to the tomatoes, pour out the oil as well. Chop the greens, add the garlic to the tomatoes, and stir.

The vinegar must be boiled and then poured over the vegetables. Fill the vegetable mixture, put it in a cool place, wait until the tomatoes marinate. After 48 hours, the salad will be completely ready. Don't forget to stir the contents a couple of times a day.

Green tomato and cucumber salad

Delicious salad from vegetables for the winter.

Ingredients:

cucumbers 1 kg.
green tomatoes 0.5 kg.
zucchini 0.5 kg.
apples 0.5 kg.
garlic 200 g.
refined oil 100 ml.
granulated sugar 50 g.
tarragon 50 g.
apple cider vinegar 100 ml.
salt at least 40 g.

Preparation:

We wash all the fruits and chop them into small pieces. Remove the core from the apples and cut into slices. Peel the garlic and chop it smaller, do the same with tarragon. Mix the ingredients in a large bowl, add salt, sugar, refined oil and vinegar. Mix the mixed vegetables thoroughly.

We put it on the fire and wait until the ingredients boil, then keep it on the stove for about 10 minutes. Immediately distribute the salad into jars and roll it up hot.

Spicy salad with green tomatoes

If you are a fan of spicy sensations, then prepare a salad for the winter using this recipe. Be sure that someone in your family will definitely like this dish.

We will need:

sweet pepper 1.2 kg.
green tomato 2.5 kg.
garlic 0.3 kg.
hot pepper 300 g.
parsley 300 g.

For the marinade:

red tomatoes 2 kg.
refined oil 2 cups.
vinegar 5% 1 tbsp.
sugar 200 g.
salt 130 g.

Preparation:

We wash the vegetables and let them dry. Unripe tomatoes should be cut into 2 parts. If the fruits are large, then divide into quarters. Remove the seeds from 2 types of peppers and cut them into strips. Press the garlic through a press. Chop the parsley.

Cut the red tomatoes for the marinade and place them in a container that is resistant to high temperature. Add oil, vinegar, sugar and salt.

Place the pan on maximum heat; as soon as the contents boil, keep it on the stove for about 2 minutes. Add chopped vegetables and herbs to the marinade. The mixture should boil for 15 minutes, don’t forget to stir. After cooking, the salad should be placed in jars and rolled up immediately. We wrap the jars and place them upside down. Tomatoes should be stored in a dark place.

Korean green tomatoes: the most delicious recipe

Turning green tomatoes into an appetizing salad is not difficult at all. Thanks to this method, you can enjoy canning during the cold season. A salad with lots of vitamins is just right in winter, when... fresh vegetables nowhere.

Ingredients:

sweet pepper 2 pcs.
green tomatoes 1 kg.
garlic 1 small head.
refined oil 50 ml.
vinegar 9% 50 ml.
red pepper (if you like).
green.
sugar 50 g.
salt at least 30 g.

Preparation:

Wash the vegetables and chop them into thin slices. We wash the pepper, remove the seeds, and cut into strips. Finely chop the greens. Chop the garlic with a knife, but it’s better to use a garlic clove. Pour oil and vinegar over vegetables. Mix the mixture, then add salt, add sugar and mix again. Fill the container with assorted vegetables and seal it. Place in the refrigerator overnight. You can take a sample from the dish now, or leave the jars for the winter.

Video recipe:

Bon appetit!

Salad with green tomatoes and bell peppers

An appetizing vegetable salad that contains many useful substances.

Ingredients:

bell pepper of all colors 1 kg.
green tomato 2 kg.
onions 1 kg.

For the marinade:

refined oil 1 tbsp.
vinegar 9% 1 tbsp.
granulated sugar 80 g.
warm water 300 ml.
coarse salt 50 g.

Preparation:

We wash all the fruits and start cutting. We cut the tomatoes into large slices, make half rings from the onion, and divide the pepper into about 6-7 parts.

Let's start preparing the marinade. Pour water into a bowl, add salt and sugar. Pour in the vinegar and refined oil and stir. Pour vegetables into the marinade, mix the assortment, close the pan. Let the vegetables stand for 120 minutes.

As soon as the time is up, put the mixture on the stove. Wait until it boils, then reduce the heat and continue cooking the mixture for 10 minutes.

You can safely fill the jar with an appetizing salad and store it until the coldest time. That's when it will be on the table on time.

Delicious salad with carrots and green tomatoes

Ingredients:

green tomato 3 kg.
carrots 1.5 kg.
onion 1.5 kg.
granulated sugar 150 g.
coarse salt 100 g.
refined oil 300 g.
black peppercorns 5 pcs.
vinegar 9% 60 g.
bay leaf 5 pcs.

Preparation:

Wash the tomatoes, remove the green part, and chop them into cubes. We peel the washed carrots and grate them on a large grater. If the onion is large, then cut it into half rings, make smaller onions into rings.

We look for deep dishes, add vegetables, and salt them well. We keep it in this state for at least 10 hours. The juice that forms during this time should be poured into another container, it will be used as a marinade.

Add refined oil, vinegar, sugar to it and put it on the stove. In the process, add bay leaf and peppercorns. Bring the mixture to a boil, stirring regularly. Pour the boiling marinade into the vegetable mixture and stir.

Place the salad on medium heat and cook for about 40 minutes. To prevent vegetables from sticking to the bottom, stir the contents often. As soon as you complete the process, do not wait and fill the container with the finished product. Place the jars upside down and cover them with a blanket. After complete cooling, remove to a cool room. We are waiting for winter to take the sample.

Vegetable salad “Eating”

In this recipe we will be filling tomatoes with a variety of vegetables and seasonings.

Ingredients:

green tomato 3 kg.
carrots 0.5 kg.
bell pepper 0.5 kg
a couple of heads of garlic.
greens (parsley, dill) 1 bunch each.
horseradish leaves 2 pcs.
ground black pepper 1 tbsp.
vinegar 9% 1 tbsp. on the jar.
salt one tsp
sugar one tbsp.

For the brine you will need 1 liter of water and 1 tbsp. salt.

Preparation:

We wash the fruits along with the herbs. Peel the garlic and pass it through a garlic press. We cut the seeds from the pepper, cut it into pieces, and grate the carrots. We make a small cut on top of the tomatoes to remove the pulp with a teaspoon. Then we cut it into small cubes and mix with sugar, garlic, salt and pepper.

We fill the tomatoes with crushed products. Fill the container with tomatoes, put greens between the layers. Add 1 tbsp vinegar to each jar.

Bring water to a boil, add salt. Fill the container with vegetables with brine. We sterilize for 20 minutes, then seal with lids. Place the jars upside down, wrap them up and wait until they cool completely. After this, place it in a cool, dark place for storage.

Hunter's salad with cabbage

A delicious vegetable dish that will be an excellent addition to a side dish. It will be especially appetizing with mashed potatoes.

Ingredients:

green tomato 200 g.
cucumber 200 g.
white cabbage 300 g.
sweet pepper 200 g.
carrots 100 g.
one clove garlic.
greens one sprig at a time.
sunflower oil 2 tbsp.
onion turnip one head.
salt to your taste.

Preparation:

Wash the vegetables and let them dry. We cut the tomatoes into small cubes, peppers into larger pieces (we first remove the seeds), turn the carrots into sticks, and do the same with cucumbers. Chop the cabbage even larger.

Place the assorted vegetables in a container, add garlic and salt the mixture. Let it brew for about 60 minutes. We put them on the stove and don’t let them boil. IN warm add oil and bite.

Mix the contents and place them in containers, cover with lids. After 10 minutes of sterilization, we seal the salads and turn the jars upside down and wrap them. If you follow the recipe, you will definitely get crispy, delicious vegetables.

Pickled green tomatoes in a jar

Tomatoes that remain unripe can be pickled in any way. Today we will prepare a delicious salad with unripe tomatoes, which we will fill with delicious filling.

Ingredients:

green tomato 3 kg.
carrots 100 g.
one head of garlic.
onion 3 pcs. medium size.
parsley one bunch.

For the marinade:

vinegar 9% 2 tbsp.
sugar 4 tbsp.
salt 2 tbsp.
a couple of bay leaves.
carnation 3 inflorescences.
black pepper 7 pcs.
allspice 5 pcs.

Preparation:

Wash the parsley and chop it finely when wet. Peel the carrots and cut into slices. Peel the garlic. All tomatoes should have cuts in which carrots, chopped garlic and herbs should be placed. Fill the container with vegetables.

Cut the onions into rings, preferably thicker ones, and place them with the tomatoes. Fill the container with boiling water and leave for 10 minutes. Then pour the liquid into a separate container. Pour boiling water over the vegetables again. Add salt, sugar, seasonings to the cooled liquid, bring to a boil, do not reduce heat for another 10 minutes. Turn off the stove and add vinegar to the marinade. We empty the jars of liquid and pour in new boiling marinade. We seal the container.

We wrap the jars, first placing them upside down.

Winter salad without sterilization

Many people remember how quite recently almost all housewives sterilized jars filled with food. This is a rather long and inconvenient process. It’s better to sterilize the containers in advance so that you can simply roll up the salad.

Ingredients:

green tomatoes 6 kg.
carrots 1 kg.
bell pepper 1 kg.
hot pepper 2 pods.
onions 1 kg.
garlic 3 heads.
salt 120 g.
sugar 120 g.
vinegar 9% 250 ml.
refined oil 230 ml.
water.

Preparation:

If you don’t want to spend a lot of time chopping vegetables, then use the technique. This way you will get identical and beautiful pieces.

Tomatoes and red peppers should be cut into cubes. You need to pass carrots, garlic and hot peppers through a grater. Combine assorted vegetables in one bowl, pour in refined oil and place on the stove until it boils. Do not rush to pour a lot of water at once, as the tomatoes will own juice. While boiling, add sugar, salt and vinegar. Turn the heat to low and cook the vegetables for a few minutes. Immediately fill the container with products and seal it.

Video recipe:

Bon appetit!

Salad of ripe and green tomatoes

Quite tasty and unusual blank for a winter you'll love. Surely, many people have both ripe and unripe tomatoes in the summer. So they found a use for them.

Ingredients:

red and unripe tomatoes 1 kg each.
sweet pepper 1 kg.
onion 1 kg.
garlic 1 head.
bay leaf.
allspice and peas.
gelatin one pack.
green.
sugar and salt.

Preparation:

Cut the tomatoes, peppers and onions into rings, divide the garlic into small plates. We fill the jar with vegetables one by one, don’t forget about the greens. Be sure to place a bay leaf and pepper in the bottom of each jar. Pour boiling water over the ingredients to release the juice.

Let's start creating the marinade. Stir gelatin in hot water until it dissolves. Pour the liquid from the jars and bring to a boil. Mix with gelatin, keep a little on maximum heat. Pour the finished marinade into jars and seal the containers. We wait for them to cool down, do not forget to turn the container over.

Green tomato caviar for the winter

Nothing brings joy to the table in winter like fresh canned vegetables. It’s worth a little effort in the summer to enjoy your vegetable reserves during the cold season. For example, you can make caviar from green tomatoes!

Today's recipe is quite interesting, thanks to it you will succeed delicious caviar for the winter. If you don’t have enough unripe tomatoes, you can add ripened tomatoes. If you don't have a meat grinder, you can use a grater. Coriander and basil are excellent seasonings. Parsley can be used as a garnish.

Ingredients:

green tomatoes 3 kg.
bell pepper 1 kg.
carrots 1 kg.
onion 0.5 kg.
sugar 100 g.
refined oil 1 tbsp.
vinegar 4 tbsp.
salt one tsp
ground black pepper one tsp.

Step-by-step preparation:

1.Wash all vegetables: tomatoes, peppers, onions and carrots. Peel the onions, remove the top layer from the carrots, cut into cubes. Remove the seeds from the pepper and cut into small pieces. We divide the tomatoes as desired. We pass the assorted vegetables through a meat grinder.

2. Move the minced vegetables into the pan, add refined oil, salt and pepper. Do not rush to add water, as the vegetables will give juice. During the cooking process, you can add boiled water little by little. Leave the mixture on low heat for about 90 minutes.

3.After an hour or a little more of cooking, add vinegar and sugar. In the meantime, you can sterilize the jars, which is a mandatory step.

4. Fill the container with caviar, cover the jars with lids and seal them. We wrap it in a blanket upside down and keep it in this position until the caviar cools down. We store it in the refrigerator or basement.

Video recipe:

Tomatoes or tomatoes have been grown since ancient times as vegetable crop in many countries. IN middle lane Russian owners summer cottages They enjoy growing delicious vegetables in greenhouses. Since our summer is short, not all the fruits have time to ripen on the branches.

Our housewives learned to cook from small and green tomatoes delicious pickles and salads. Of course, preparations take a lot of time, but in winter your family and guests will appreciate the effort. For the winter, green tomatoes are pickled, salted, fermented, stuffed or made into prefabricated salads.

Pickled green tomatoes

Ingredients:

tomatoes – 1 kg;
water – 1 l.;
greens – 1 bunch;
garlic – 1 head;
bay leaf – 1-2 pcs.;
salt – 2 tbsp;
bitter red pepper.

Preparation:

Wash the tomatoes and make a deep cut in each one. Place several pieces of garlic and a slice of hot pepper into this hole.
Place a bay leaf and sprigs of herbs on the bottom of the container. You can put a few currant and cherry leaves.
Place a layer of stuffed tomatoes tightly, and again a layer of greens.
So fill the entire container, top layer there must be greens.
Prepare the brine and pour it over your vegetables. Set pressure and leave to ferment for about two weeks.
When fermentation is over, the tomatoes are ready! If you want, you can drain the brine, boil it and pour it boiling into jars.
Roll up with a machine and store all winter. Or leave it in a barrel in the cellar without further processing.

The tomatoes stuffed with garlic and pepper turn out to be strong, moderately spicy, and just lick your fingers!

Salted green tomatoes

Salting is another time-tested method of preparing vegetables for for a long time.

Ingredients:

green tomatoes – 1 kg;
water – 1 l.;
greens – 1 bunch;
garlic – 1 head;
bay leaf – 1-2 pcs.;
salt – 1.5 tbsp;
bitter red pepper.

Pickled green tomatoes

Pickled vegetables are always popular at festive table. And served for a family dinner or lunch, they will delight loved ones interesting taste.

Ingredients:

green tomatoes – 1 kg;
water – 1 l.;
vinegar – 100 ml;
garlic – 5-7 cloves;
bay leaf – 1-2 pcs.;
salt – 2 tbsp;
sugar – 3 tbsp;
sweet red pepper.

Preparation:

Place bay leaf, a couple of cloves of garlic and a few peas of allspice into prepared small jars.
Place the tomatoes and large strips of pepper tightly. It is better if the pepper is red for contrast.
Pour the boiling brine into the jars with vegetables and let stand for a little (10-15 minutes).
Pour the liquid back into the saucepan, bring to a boil again and add table vinegar.
Fill with boiling brine and roll up immediately. Check for leaks and let cool.

Tomatoes prepared according to this recipe are moderately vigorous and extremely tasty.

Green tomatoes with apples in pink marinade

Fragrant apples give this recipe a unique taste and aroma, and beets give a beautiful pink color.

If you want to surprise all your guests and household members unusual snack– You can cook green tomatoes. This preparation for the winter turns out to be very non-standard, but very tasty, just to lick your fingers. Salting tomatoes is very easy; even a novice cook can do it if he studies popular recipes with photos.

The process takes a little time, no more than half an hour. Then the finished snack needs to brew as much as possible. The minimum period that must pass from the moment of salting is at least 1 month.

Green tomatoes in jars for storage in the apartment

The method is very convenient because tomatoes are perfectly stored at room conditions, even at a temperature of 24-26 degrees Celsius. Nothing will happen to the product, all its taste properties are perfectly preserved, and the shelf life is at least six months.

Ingredients:

1.5-1.8 kg of green tomatoes;
2 chili peppers;
2 tbsp. salt;
2 tbsp. vinegar 6%;
1 tbsp. granulated sugar;
3-4 bay leaves;
4-5 cloves of garlic;
a bunch of greenery.

Preparation:

Cut the garlic into 3-4 parts with a knife, crush bay leaves. Remove the seeds from the red pepper and chop finely. Mix the ingredients and place ¼ of the total mass on the bottom of the jar.

Red chili pepper can be replaced with ground one.

The stem is removed from clean green tomatoes, and then the fruits themselves are placed on top of each other in a container. Place garlic, bay leaf and pepper between the tomatoes. Finally, sprinkle the tomatoes with chopped herbs.

Heat water to a boil on the stove, add the specified amount of vinegar, salt and sugar to it. Without waiting for the mixture to cool, fill the jars to the very top, cover loosely with a lid and sterilize in hot water for at least 10 minutes.

The finished snack is cooled at room temperature and stored in a dark place in a room where there will be no direct sun rays. Perfect for a pantry or kitchen cabinet with a closing door.

Green tomatoes in a pan, like barrels

It is not necessary to salt tomatoes in the traditional way; you can try the so-called “barrel” salting. Vegetables are obtained with a rich taste and pleasant sourness.

Ingredients:

2-3 kg of green tomatoes;
chili pod;
3-4 garlic cloves;
2.5-3 liters of water;
6 tbsp. salt;
3 tbsp. granulated sugar;
2 tbsp. 6% vinegar;
5-7 currant leaves;
a few sprigs of basil and parsley.

Preparation:

Finely chop the basil and parsley, chop the garlic and red pepper. Tomatoes are washed under water, damaged areas are cut out and the stem is removed.

Take a 5-7 liter pan and place tomatoes in it, and top it with vegetable dressing and currant leaves.

Cook the brine: add vinegar, salt and granulated sugar, bring to a boil, cool slightly. The resulting mixture is poured into a pan, and the container is covered with several layers of gauze on top.

Be sure to place a weight on top of the tomatoes after pouring the brine. These could be jars filled with water, plates, weights. The workpiece should stand under pressure for at least 3-4 weeks, then you can try the tomatoes. Unlike ripe red tomatoes, green fruits are not deformed and have an attractive appearance and awaken the appetite of everyone around.

Instead of gauze, you can use any cotton fabric.

Cold method without vinegar

If you don't have vinegar at home, you can use citric acid. It has an antibacterial effect and prevents pathogenic microorganisms from multiplying, therefore long-term storage will be provided for a long time.

tomatoes – 1-1.5 kg;
3-4 black peppercorns;
2-3 pcs. carnations;
3 bay leaves;
½ tsp. citric acid;
liter of water;
1 tbsp. Sahara;
1 tbsp. salt.

Preparation:

The tomatoes are washed and cut into small slices. Place garlic, bay leaf and cloves at the bottom of the jar. Then tomato slices are placed in it, black pepper is poured on top.

A liter of water is boiled on the stove. Dissolve salt with sugar and citric acid in boiling water. Then the mixture is poured into the contents of the jar.

The jar with the snack is placed in a large saucepan, water is poured so that most of the jar is under water, and then the contents are heated and the preparation is sterilized for at least 10 minutes.

When the time is up, quickly seal the container with an airtight lid and allow to cool at room temperature. In the future, the workpiece can be stored in the refrigerator or cellar.

Green tomatoes for the winter without sterilization

Since sterilization takes up precious time, it can be avoided if the jars are thoroughly rinsed with soda and dried in advance. Adding salt and vinegar to the recipe allows you not to worry about the safety of the product, since these products are considered natural preservatives.

Ingredients:

2-2.5 green tomatoes;
2 tbsp. 6% vinegar;
4 tbsp. salt;
2 tbsp. Sahara;
2 liters of water;
a bunch of dill and parsley;
4-5 garlic cloves.

Preparation:

Remove the stem from the tomatoes and cut the vegetable into several pieces. Send them to a clean, dry canning jar.

Finely chop the greens and cut the garlic into 4-5 parts, pour the ingredients into a container with tomatoes.

Bring the water to a boil, dissolve vinegar, salt and sugar in it. Pour the brine into the jar to the very top and quickly roll up the lid.

When the snack has cooled down, it is taken down to the basement and stored at a temperature no higher than 20 degrees Celsius.

Attention!

Tomatoes can be pickled according to this recipe not only in slices, but also whole.

Spicy recipe with whole fruits

For lovers of spicy foods, the following pickling method is suitable. Hot pepper and horseradish give tomatoes their spiciness; the aroma from the finished snack is amazing.

Ingredients:

1-1.5 kg of unripe tomatoes;
2 chili peppers;
2-3 pcs. horseradish root;
hot ground pepper on the tip of a knife;
½ ground black pepper;
2 tbsp. salt;
1 tbsp sugar;
1 tbsp. 6% vinegar;
2-3 bay leaves;
1 liter of water.

Preparation:

Bay leaves, horseradish and chili pepper are placed in a sterilized container. Then place the tomatoes on top and add a mixture of hot and red peppers.

Salt, granulated sugar and vinegar are stirred in hot water until completely dissolved. The resulting mixture is poured into a jar and placed in the oven at a temperature of 70-80 degrees for 10-15 minutes. Then close the lid and put the snack away for storage in a dark place.

Although the recipes are quite simple to prepare, there are some subtleties that can affect the taste and appearance of the product:

Careful selection of tomatoes for pickling. Under no circumstances should fruits with rot or other diseases be used; they have an unpleasant appearance and can cause poisoning. The size of the tomatoes should not be more than 6-7 centimeters in diameter. This size will be optimal for any jar. If all the fruits are quite large, the solution would be to pickle them in slices or slices.
Preparing containers. On the day of pickling, before you start cooking, you need to sterilize the container in which the snack will be located. Sterilize jars with any in an accessible way: Can be done in the microwave, oven or over steam.

Unusual options for preparing tomatoes will amaze even the most sophisticated gourmets. Before serving, you can sprinkle the appetizer with a little vegetable oil so that the tomato skin begins to shine. To the salty green tomatoes fit as vegetable stew, as well as meat and fish dishes, the appetizer is versatile and will come in handy at any dinner.