When the tomato season comes to an end, and there are still a lot of fruits on the bushes that will not have time to ripen, it’s time to think about how to pickle green tomatoes. Of course, there is very little sweetness in them, but there is quite enough acid, so green tomato preparations are very tasty, elastic-crispy, piquant, sharp and spicy (depending on the added vegetables, herbs and herbs). You can't think of a better appetizer for the winter table!

Each housewife can choose any of the many ways to pickle green tomatoes: without water (in their own juice), cold or hot (in brine or marinade). We offer you several of the most popular options in step-by-step simple recipes that are convenient to change or supplement if desired to suit your own taste.

Proven Recipes

One of the most traditional harvesting methods is barrel salting. At home, rarely does anyone have a suitable barrel and a place to store it, but you can pickle green tomatoes in a saucepan or in a bucket(enamel or plastic), clay tub, and it is most convenient to immediately salt a small amount of vegetables in banks. They will also taste like barrel ones.

For cold preparation, it is advisable to take dense tomatoes approximately same size and degree of maturity, which have just begun to turn brown or pink, rock salt coarsely ground (non-iodized) and purified water. Other spices and herbs are to taste.

Number of servings/volume: 3 l

Ingredients:

• fresh tomatoes – 1.7-2 kg;
• water for brine – 1.5-2 l;
• rock salt – 100-140 g;
• sugar (optional) – 40-50 g;
• black pepper (peas)/bitter pepper (capsicum) – 10-15 pcs./0.5-1 pcs.;
• dill, umbrellas – 3-5 pcs.;
• celery leaf – 5-6 pcs.;
• horseradish leaf – 2-3 pcs.

Cooking technology:

1. Wash the tomatoes, remove the stems. Fruits that are too large can be cut in half.
2. Cover the bottom of the prepared container with half of the dill leaves and umbrellas, then place the tomatoes tightly in it, adding pepper, and cover with the remaining leaves and herbs on top.
3. At the same time, prepare the brine: heat water in a saucepan, add salt and sugar, stir until the spices dissolve, and cool. The brine is used in a concentration of 5-7%, that is, add 2-3 tbsp to 1 liter of water. l. salt.
4. Pour the container with the tomatoes with cold brine, set a slight pressure if necessary, and close the lid loosely.
5. Place the workpiece in a dark, cool place.
6. It takes 2-3 weeks for tomatoes to be salted. The shelf life of the product in the refrigerator is 2-3 months.

“Barrel” tomatoes remain dense and crispy, so you can use them not only as an independent snack, but also add them instead of the usual pickles to various salads, for example, Olivier salad or vinaigrette. Try it, the taste is very interesting!

If the tomatoes are too green and hard, before salting it is better to keep them for several days at room temperature or blanch them for 1-2 minutes in salted boiling water.

Variations of this recipe are found in many national cuisines. Their technology is standard, and depending on the spices added, it allows you to cook green tomatoes in Georgian, Armenian, Korean, etc.

Number of servings/volume: 3 l

Ingredients:

• green tomatoes (fresh) – 1.7-2 kg;
• rock salt – 100 g;
• garlic – 2-3 heads;
• dry mustard (powder) – 2-3 tsp.

Optionally you can add:

• hot pepper (chili) – 1-2 pcs.;
• bell pepper – 1-2 pcs.;
• greens – dill, cilantro, parsley, celery – 1 bunch;
• basil/oregano/thyme – 2-3 sprigs.

Cooking technology:

1. Cut the washed green tomatoes from the top (not all the way) crosswise into 2 or 4 parts.
2. Place the tomatoes tightly in the jars, adding salt to each cut surface and brushing with squeezed or chopped garlic. If desired, garlic can be mixed with finely chopped herbs and pepper.
3. Leave the filled jars for 2-3 days at room temperature. It is advisable to press down the contents with a slight pressure, and place the jars in deep bowls or plates into which excess liquid will drain.
4. When the tomatoes release their juice and settle, you can divide the contents of one of the jars among the others or add another portion of fresh tomatoes with salted-garlic dressing to each.
5. Cover the contents of the jars, filled to the base of the neck, with a layer of gauze, folded several times, and cover it with dry mustard (“mustard stopper” will protect the workpiece from mold). Cover with a nylon lid and place in the refrigerator.

Tomatoes stuffed with garlic and herbs can be eaten on the 5-7th day, but they acquire special piquancy and pungency after 2-3 weeks. Those who like a more sour and sharp taste should wait 1-1.5 months.

The same recipe is suitable for quickly pickle green tomatoes. To speed up salting, the fruits need to be cut into smaller slices (4-8 pieces), put in a large bowl, add the necessary spices and herbs (crushed and ground with salt), mix everything well with your hands and place tightly in a jar. The product, kept for 24 hours at room temperature, is ready for use. Then it needs to be put in the refrigerator.

If you do not have a suitable cold place for storing homemade preparations, then it is more convenient to pickle green tomatoes for the winter using a hot method. In hermetically sealed jars, the preservation will remain safe under normal conditions.

Number of servings/volume: 5 l

Ingredients:

• fresh tomatoes – 3-3.5 kg;
• water – 2.5-3 l;
• rock salt – 150-200 g;
• sugar – 50-60 g;
• black pepper (peas) – 20-25 pcs.;
• allspice (peas) – 10-15 pcs.;
• garlic – 5-8 cloves;
• dill, umbrellas – 5-6 pcs.;
• bay leaf – 5-6 pcs.;
• horseradish (leaves) – 2-3 pcs.

Cooking technology:

1. Place horseradish leaves, dill umbrellas, pepper and bay leaf, scalded with boiling water, into sterilized jars.
2. Place washed tomatoes (without stems) tightly in a jar.
3. At the same time, boil water in a saucepan.
4. Pour boiling water over the jars filled with tomatoes, cover with lids and leave for 15-30 minutes (depending on the volume of the jars).
5. Pour out the slightly cooled water, boil a new portion of water and pour it into the jars again.
6. While the jars are cooling after the second filling, prepare the brine. Pour salt and sugar into hot water (2 tablespoons of salt and 1 tablespoon of sugar per 1 liter of water), stir until the spices are well dissolved, bring to a boil and let simmer for 3-5 minutes.
7. Drain the cooled water from the jars, place chopped garlic into each jar, fill with boiling brine and immediately roll up the lids.
8. Cover the jars turned upside down with a warm rag and leave until completely cooled.

Under the influence of boiling water, the tomatoes will become less green (more like brown or reddish) and softer. For more reliable storage, before adding brine, you can also add vinegar at the following rate: store-bought (9%) – 1 tbsp. l., natural (apple, grape, etc.) – 1.5 tbsp. l. per jar with a capacity of 1 liter.

Video

We invite you to watch several more options for pickling green tomatoes according to the recipes of an experienced Georgian housewife in the following videos:

For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, pull, shed, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are those grown with your own hands!

Found a mistake? Select the text with the mouse and click:

Ctrl + Enter

Do you know that:

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“variety resistant to late blight” is just a marketing ploy).

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is highest. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattered in a thin layer, in a cool room at natural temperature without access to direct sunlight.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

From varietal tomatoes you can get “your own” seeds for sowing next year (if you really like the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

Oklahoma farmer Carl Burns developed an unusual variety of multi-colored corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selecting the most colored ordinary varieties and crossing them.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

Green tomatoes for the winter are an excellent pickle for any feast. This preparation can be made in quite a few different ways. This article will describe the best recipes for canning green tomatoes. You can cook them in a barrel, a bucket, or immediately roll them up in jars. You can even make a salad out of them if you wish.

Green tomatoes for the winter are an excellent pickle for any feast

Below we will describe the most delicious recipe for preparing these vegetables for the winter. If you follow this recipe, you can quickly pickle tomatoes. This is the easiest way to create such a winter preparation.

So, you should prepare the following products:

• Tomatoes (green).
• Garlic.
• Water (for 1 liter of water there are 3 kg of tomatoes).
• Horseradish.
• Salt and granulated sugar.
• Vinegar.

To prepare such a twist, you must follow this plan:

1. Sealing will take place in jars, so they should be sterilized in advance.
2. Horseradish and tomatoes should be washed well. It is advisable to sort out the vegetables so that only the best ones can be stored for the winter. Horseradish is cut into pieces.
3. The bottom of the glass container should be lined with spices, garlic and horseradish.
4. Then the vegetables are laid out in a pan and poured with boiling water. They must sit for at least 30 minutes. There is no need to salt the water at this stage.
5. While the tomatoes are brewing, you should prepare the brine. Boiling water needs to be salted and garlic cloves added to it. Green tomatoes in jars will be watered with this brine. To make the vegetables sour, you can add a little citric acid to the marinade. You should also add a spoonful of vinegar to the brine. Vinegar will make your vegetables crispier.
6. After that they can be rolled up.

You get wonderful salted green tomatoes with garlic.

Pickled green tomatoes (video)

How to salt green tomatoes in a bucket?

To get very tasty pickled vegetables, pickled in a bucket, you need to prepare the following ingredients:

• Tomatoes (green).
• Chilli.
• Salt.
• Dill.
• Sand sugar.
• Peppercorns.
• Garlic.

Salting in a bucket is very simple

1. All vegetables must be clean and dry. If any of them are damaged, they must be removed.
2. If fresh dill is used and not dry, then it is also washed.
3. The first layer of the workpiece can be placed at the bottom of a clean bucket. It consists of tomatoes, dill, herbs and spices. The top layer is sprinkled with chopped chili peppers and garlic cloves. Thus, the bucket needs to be filled to the top.
4. The product must be fermented in brine. It is prepared as follows: salt and granulated sugar are dissolved in boiling water. The liquid should be half as much as the workpiece, that is, 1.5 liters of brine will be enough for a 3-liter bucket.
5. After the tomatoes have soaked in the marinade, they can be eaten.

Tip: to speed up the fermentation process, you need to make several cuts on the tomatoes with a knife.

Cold pickling of green tomatoes

Cold pickling is probably the easiest way to pickle vegetables.. But such recipes require endurance and patience from the cook.

This recipe requires the following ingredients:

• Green tomatoes.
• Water.
• Sand sugar.
• Salt.
• Greenery.
• Garlic.

Cold pickling is probably the easiest way to pickle vegetables.

Cooking method:

1. All vegetables must first be washed well to remove dirt. If among them there are tomatoes that are too soft, spoiled or rotting, it is recommended to remove them immediately. They should not be fermented.
2. Using the cold method, you can pickle tomatoes in a bucket, in a barrel, even in a saucepan. Whatever container you choose, it must be clean. So, after all the ingredients have been prepared and the dishes have been washed, you can start cooking.
3. A small cut is made on each tomato with a knife. Then they are laid out at the bottom of the container. Greens are placed in the second layer, after which spices and garlic are added.
4. Salt and sugar dissolve in hot water. This will be the pickling marinade. It is poured over the workpiece in the container.

It is advisable to leave it for several days.

How to pickle green tomatoes under a nylon lid?

List of required products:

• Garlic.
• Green tomatoes.
• Cherry and currant leaves.
• Horseradish leaves.
• Salt.
• Cabbage leaves.
• Sand sugar.

The recipe is quick and the preparation turns out delicious.

This recipe includes the following preparation steps:

1. Using a fork, several pricks are made in the area of ​​the stalk of the washed vegetables. After which the tomatoes sink to the bottom of the pan.
2. On top of the container, the vegetables are alternately covered with all the leaves from the list of ingredients, including cabbage leaves. Then they are sprinkled with salt and a pinch of granulated sugar.
3. The last layer is dill. This is how the pan should be filled. Before closing the product in a glass container, it should be infused in boiling water for several minutes. This is done to slightly soften the tomatoes before rolling.
4. After this, the contents of the pan should be placed in sterile jars, while maintaining the layer structure.

Using a nylon lid, the container can be closed.

How to deliciously marinate green tomatoes with adjika?

This vegetable goes great with adjika!

List of products for this recipe:

• Green tomatoes.
• Carrots, bell peppers.
• Salt.
• Garlic.
• Water.
• Bay leaf.
• Dill.
• Sand sugar.
• Vinegar.
• Hot pepper.

This vegetable goes well with adjika

Step-by-step cooking method:

1. First you need to prepare adjika. To do this, you need to wash the vegetables and then cut them. The carrots are grated.
2. Finely chopped peppers with crushed garlic and grated carrots are combined. The mixture needs to be salted.
3. Glass containers are sterilized. A small portion of adjika is placed at the bottom. A few tablespoons are enough.
4. If the tomatoes are large, it is recommended to cut them in half. Well, if they are small, then let them be salted whole. Vegetables are placed in a container on top of the vegetable mixture. In adjika, tomatoes will marinate quite quickly. They will acquire a bitter-salty taste.
5. Chopped dill and bay leaf are placed on top of the tomatoes.
6. Then you should start preparing the brine for the preparation. To do this, dissolve granulated sugar and a pinch of salt in boiling water. The container is filled with marinade. After this you can start twisting.

Recipe for making green tomato salad for the winter

List of ingredients:

• Green tomatoes.
• Dill.
• Garlic.
• Hot pepper.
• Parsley.
• Salt, sugar.
• Bulgarian pepper.
• Vinegar.
• Pepper mixture.
• Bay leaf.

How to prepare this salad:

1. All ingredients must be prepared. The garlic is peeled and passed through a press. Peppers (bell and hot) and herbs should be finely chopped.
2. The stalk of green vegetables is removed, after which they are cut into 4 parts.
3. Then all the ingredients are placed in a container. All the spices are added there. The dish is covered with a lid and left to infuse in the refrigerator for several hours. During these hours, the products will release juice.
4. After this, water is added to the pan with the salad. Then the container is placed on the stove. As soon as the water boils, the contents of the pan should be cooked for 3 minutes, and then they are rolled into jars.

The container must be sterilized in advance.

Green tomato salad for the winter (video)

Recipe for pickling green tomatoes does not require any special culinary skills from the hostess, especially since our step-by-step description contains all the necessary tips for inexperienced cooks. Green fruits often remain on the bushes with the arrival of autumn, and they no longer have enough sun to ripen. That is why you need to know what options there are to prepare them for the winter by making delicious salads and snacks.

As you already know, tomatoes appeared as a vegetable crop in Europe and Russia not so long ago, and even less than a hundred years ago at the disposal of rural residents. But in this short period of time, we not only learned to grow the most whimsical and unusual varieties, but also to develop new ones, and also diversified Russian cuisine with many unique recipes with tomatoes. For example, pickling is one of the traditional Russian options for preparing vegetables for the winter, and soon it was in full swing in the villages. pickling green tomatoes in a bucket and in a barrel.

As a matter of fact, in our country they like to adapt various overseas recipes, for example, you can cook using the most spicy spices and other hot ingredients.

Recipe for pickling green tomatoes

May be different pickling green tomatoes for the winter, there are many cooking options in old culinary collections and on Internet sites. You can use the oldest Russian recipe - fermentation in barrels, only adapted to modern conditions, so now buckets or pans are most often used.

Unfortunately, few people can appreciate green tomatoes, and some have never tried them at all, but there are many recipes - pickling, pickling, pickling, and each method has its own characteristics. The only thing that remains unchanged is the incredible taste of the pickles.

For the busy modern housewife there is a method for pickling green tomatoes which won't take much time. You can always add spices at your discretion, but green tomatoes perfectly absorb their smell and taste, which means that the more herbs you add, the richer the aroma of your pickles will be.

Of the ingredients, we will need a kilo of tomatoes, four cloves of garlic, two bell peppers, 50 ml of vinegar, the same amount of vegetable oil, a tablespoon of salt, 50 g of sugar, red pepper if desired, herbs to taste. The salad can be sealed in jars and stored all winter, but we are sure that such preservation will not stay in your refrigerator for long.

A dark, cool cellar is also suitable for storage, but the room should not have sub-zero temperatures and should not be exposed to direct sunlight. We will start the preparation with greens: first we need to wash them and chop them finely. Then you need to wash the tomatoes and cut into pieces. The bell pepper must be washed and cut into strips. The garlic must be peeled and crushed in a garlic press.

Next, all the prepared ingredients must be mixed in one bowl, pour in vegetable oil, table vinegar, add salt and sugar. Mix everything, put the salad in jars and cover with plastic lids.

Pickling green tomatoes for the winter

Popular and cold pickling of green tomatoes, often others are added to our main vegetable, for example, onions and carrots, zucchini and bell peppers. Such options can become a real culinary innovation, and your loved ones will, of course, appreciate them.

Stuffed peppers are not only a hot dish that you often prepare for lunch for your loved ones, but also aromatic pickles that you can prepare for the winter. Unlike the traditional recipe, where the filling is minced meat and rice cereal, for pickles we will use tomatoes with garlic. Take five kilograms of peppers and tomatoes, several large heads of garlic (300 g), and a large onion. In this case, you will need to prepare the marinade separately, so the peppers are completely marinated. To make the marinade tasty, you need to take two glasses of vegetable oil and table vinegar, two tablespoons of salt and sugar.

Peel and chop the garlic: divide using a garlic press or finely chop

Cut the tomatoes into slices and pass through a meat grinder. Cut the stem off the peppers, remove the seeds and rinse. Stuff them with tomato-garlic mixture. Place the peppers tightly in an enamel saucepan, sprinkle the layers with parsley and chopped onions.

In a separate container, cook the marinade, mixing all the necessary ingredients. Boil it for a few minutes after boiling and pour it into the pan while boiling. Place over medium heat and simmer for 15 minutes. Then place the peppers tightly in pre-sterilized jars. Pour the marinade into each jar and roll it up, this is not at all cold method of pickling green tomatoes, but the pickles turn out incredibly tasty.

Pickling green tomatoes in jars

If you want something super original, then try how delicious it turns out pickling green tomatoes in jars with zucchini. As a result, we will get vegetables that are moderately hard and soaked in brine. For six liter jars you need to take the following amount of ingredients: a kilo of young zucchini, two and a half kilograms of green fruits, twelve large cloves of garlic, a couple of bell peppers, a couple of medium onions, two large bunches of parsley, dill. The marinade is prepared from three liters of water, six and a half tablespoons of salt, four tablespoons of sugar, you also need to take a bay leaf (six pieces), three allspice peas, six buds of cloves, twenty black peppercorns, and also the main ingredient of the marinade - six tablespoons of nine percent table salt vinegar.

First, of course, you need to peel all the vegetables, rinse them with running water, removing contaminants. Remove the seeds from the bell pepper and cut it in half. The tomatoes should be large circles (up to one centimeter thick), and if you took very large fruits, then the circles should be cut into half.

Cut the zucchini into slices, take only young fruits, otherwise you need to clean out the large seeds and loose pulp. But there is no need to peel the skin, then cut the pepper into large slices and chop the garlic into thin slices.

It is advisable to place prepared vegetables in jars in layers. There is no need to chop the greens; you need to place sprigs of dill and parsley on the bottom. Next, lay out layers of zucchini, onions, tomatoes, garlic, peppers, repeating until the top. You can also fill the jars with vegetables in another way: mix all the prepared ingredients, add chopped herbs and place them in the jars. You can only mix tomatoes and zucchini with herbs and garlic, this will be one layer, you will alternate it in a jar with chopped onions and slices of bell pepper.

We will cook the marinade in a separate saucepan, mixing all the ingredients, only adding the vinegar last. After cooking, the marinade must be strained so that the peas and bay leaves remain in the colander. Afterwards you can pour the brine over the vegetable salad.

Cover the liter jars with iron lids and place them for sterilization; a liter jar takes about 20 minutes over low heat from the moment of boiling. After rolling up the lids and turning them over, the twists will remain under the blanket until they cool down. You can cook using the same technology, but it is advisable to store them only in the refrigerator.

To add piquancy and spiciness, you can add a piece of chili pepper to each jar.

Pickling green tomatoes with garlic

More often pickling green tomatoes with garlic assumes that you can preserve the whole fruit. Thus, their walls remain hard and the flesh is moderately salty. When serving such pickles, the tomatoes should be cut into slices, sprinkled with green or onions and seasoned with vegetable oil.

A three-liter bottle contains the following ingredients: one bell pepper, a bitter pod, a tablespoon of sugar, two tablespoons of rock salt (not iodized), 80 ml of six percent vinegar (apple, wine). But it’s difficult to say how many tomatoes will be needed; they must completely fill a three-liter container.

Be sure to take fruits that are dense, medium or small in size, so that they fit freely into the neck without damage. Wash the bottles, pour boiling water over them, add tomatoes, topped with strips of bell pepper.

Pour boiling water into the bottle, leave for ten minutes, then drain the water. Add salt, granulated sugar, apple cider vinegar to this water and boil the brine for several minutes. The second time, you need to pour the already boiling brine into the bottle. Roll up or leave under a nylon lid, because after a couple of weeks you will be able to enjoy the taste of your pickles.

They perfectly complement the dinner table; they can be served with meat dishes, but tomatoes with fried potatoes make a particularly tasty combination.

Method for pickling green tomatoes

It will be interesting to try, because they can also be collected while they are still green, let them sit for a bit so that they become softer, and then pickle them according to one of the recipes below.

Pickling green tomatoes in a saucepan It’s convenient because when you prepare a large number of whole tomatoes at the same time, you don’t have to put them in jars, sterilize them, or think about the amount of salt for each jar. You can put all the ingredients in a large saucepan and add brine. Leave them ready, just be sure to place a wooden circle or plate on top, and place a weight on top. This could be, for example, a three-liter bottle of water or a smaller saucepan, again filled with water.

Cold pickling of green tomatoes allows you to preserve the natural taste of pickles and preserve the firmness of the pulp, for which this method of canning is especially valued. But if you decide to use this method, then it is advisable to first, when you prepare the vegetables, pour boiling water over the tomatoes so that they are absolutely clean. When the tomatoes are salted in a saucepan, that is, after 10-14 days, they can be put into jars and stored under nylon lids.

You can salt not only red, but also green tomatoes. Unlike ripened fruits, green tomatoes are more sour and firm, but no less tasty. They can be added to salads or used as a separate dish. You can pickle them in pots, barrels and jars. How to pickle green tomatoes?

Which green tomatoes to choose for pickling

Green tomatoes may contain harmful substances, so it is very important to choose the right fruit. Medium or large-sized tomatoes are suitable for pickling. Small fruits contain a harmful substance called solanine, which has an extremely negative effect on health and can be very dangerous. If you decide to use them, you first need to keep the tomatoes in salted water for several hours. During this time, the water will absorb all harmful substances.

Cold pickling of green tomatoes in jars

Ingredients:

• Green tomatoes 1 kg.
• Capsicum to taste.
• Salt 2 tbsp. l.
• Sugar 1 tbsp. l.
• Garlic to taste.
• Parsley, dill to taste.
• Currant leaves 10 pcs.
• Water 1 l.

Sequencing:

• Prepare the brine. To do this, add sugar and salt to the water. Place the brine on the fire, wait until it boils and keep it on the fire for about 5-10 minutes. Then the brine needs to be cooled to room temperature.
• Place a clove of garlic, a few blackcurrant leaves and herbs on the bottom of a sterilized pickling jar. Then add a few tomatoes. Place garlic, currant leaves and herbs on them, add pepper. Alternate layers until you reach the very top of the jar.
• Pour brine over the tomatoes and close the jar with a nylon lid.

Green tomato appetizer with garlic

Ingredients:

• Green tomatoes 1 kg.
• Hot pepper 1 pc.
• Garlic 5 cloves.
• Vinegar 9% 70 ml.
• Sugar 1 tbsp. l.
• Salt 1 tbsp. l.
• Greens, spices to taste.

Sequencing:

• Cut the tomatoes into small slices. Cut the hot pepper and garlic into small slices.
• At the bottom of the pan you need to put pepper, salt, sugar, spices and add vinegar. Add green tomatoes and mix everything thoroughly.
• Cover the pan with a lid and leave it for about a day.
• Place tomatoes with all the spices in sterilized jars and fill them with the juice that was released during the pickling process. Close the jar with a lid and place in the refrigerator or cool place. The appetizer will be ready in 7-8 days.

Pickling green tomatoes in tomato sauce with cinnamon

Ingredients:

• Green tomatoes 1-1.5 kg.
• Tomato juice 1 l.
• Sweet bell pepper to taste.
• Sugar 3-4 tbsp. l.
• Salt 3 tsp.
• Cinnamon to taste.
• Water.

Sequencing:

• Add sugar, salt and cinnamon to tomato juice. Mix everything and boil over medium heat for 5-7 minutes.
• Place the tomatoes in sterilized jars and fill them with a little hot water, then pour the tomato sauce over them. Close the jar with a tight lid.

Spicy green tomatoes

Ingredients:

• Green tomatoes 1-1.5 kg.
• Garlic 2-3 cloves.
• Black pepper 10-15 pcs.
• Cloves 4 b.
• Sugar 4-5 tbsp. l.
• Salt 3 tbsp. l.
• Vinegar 9% 2 tbsp. l.
• Water for marinade 1.5 l.
• Bay leaf 4 pcs.
• Hot pepper to taste (or chili).

Sequencing:

• Place washed green tomatoes, garlic and a few pods of hot pepper or chili in sterilized jars.
• Add bay leaf, cloves, peppercorns, salt, sugar, vinegar to the water. Mix everything and put on fire. As soon as the brine boils, you need to remove it from the heat and pour in the tomatoes in the jars.
• Close the jars with lids and leave them to cool. You can store jars of tomatoes at room temperature, in the refrigerator or in a cool place.

Each of the recipes is a new and original idea for a snack that can become a favorite. With them you can please not only yourself, but also your loved ones.