When the period of blockage comes, every housewife is looking for the same unusual recipe to whom he can give true pleasure V winter evening at a family dinner.

What can you offer in this case? A win-win option Will marinate tomatoes with garlic. Green tomatoes are also used to make caviar and salads. The variety of such recipes is simply dizzying. Of course, it won’t be so easy for people who live in the city to find such tomatoes, but preparing pickled tomatoes with garlic is a must! A jar of these green tomatoes for the winter will be a godsend!

We are offering to you interesting selection recipes

Stuffed green tomatoes with garlic for the winter

Recipe makes 3 jars3 liters each

Preparation:

To begin with, you need to make cuts in several places on the tomatoes using a knife, insert thinly sliced ​​garlic into the cut parts. If you have large tomatoes, you can cut them in half or into quarters. Then put the green tomatoes and garlic into jars and fill them with hot brine.

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

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

All is ready! The recipe is just to die for!

Also very popular next recipe canning green tomatoes with garlic. The tomatoes are slightly crispy, slightly firm, and special taste They are given the aroma of parsley and garlic. If you like spicy food, don't forget to add pepper.

Pickled green tomatoes

To prepare you will need:

Marinade:

• 2.5 l. water;
• 120 gr. salt;
• 250 gr. Sahara
• 200 ml vinegar 9%

For preservation:

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

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

Preparation:

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

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

Separately prepare the marinade:

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

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

Then take out the cans of tomatoes, roll up the lids, be sure to turn them over and wrap them in a blanket, so that they cool completely.

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.

Canned green tomatoes with garlic without sterilization

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

To prepare you will need:

Marinade:

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

Preparation:

Choose green and brown tomatoes of approximately the same size for canning, preferably of the correct shape, without dents or preservation. Wash them thoroughly under running water. Peel the garlic and rinse, place in sterilized jars allspice, garlic, Bay leaf. In small portions(300-400 g each) you need to blanch the tomatoes for 25-30 seconds. You can place the tomatoes in a colander and lower them into boiling water. Then take out the colander. This method is much more convenient than removing tomatoes from boiling water one at a time. Then place the tomatoes in the prepared jars. At the same time, prepare the marinade: bring water to a boil, add salt, sugar and simmer over low heat for 3-4 minutes. As soon as you fill the jars with tomatoes, add vinegar and pour boiling marinade over them. Seal the jars with hermetically sealed lids and roll them up.

Immediately wrap the jars and leave them there until they cool completely. This takes almost a day.

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

Tomatoes with garlic are perfect for the winter as an addition to potato dishes or meat.

Recipe "You'll lick your fingers"

To prepare you will need:

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

Preparation:

Place herbs, garlic, and vegetable oil in a jar. Then add green tomatoes and place onions on top. Marinade: combine all ingredients and bring to a boil. Add vinegar to the jars and pour the hot marinade over the tomatoes and garlic. Then sterilize for 15 minutes.
This recipe is quite simple, but the tomatoes and garlic turn out so delicious, you'll just lick your fingers! Be sure to prepare it and see for yourself.

Among the proposed recipes, everyone will be able to choose tomatoes with garlic for the winter to their liking and taste. So, dear housewives, approach the blockage season responsibly and pamper your loved ones with such a simple, but still unusual dish.

Don’t forget to share your culinary victories in the comments, write about yours personal experience cooking tomatoes with garlic, tell us your recipes.

Tomatoes are one of the most favorite homemade products among housewives, but delicious preserves can be made not only from ripe tomatoes, red and yellow, but also from unripe green tomatoes. Green tomatoes for the winter offer wide scope for imagination - they can be marinated separately or with other vegetables, prepared from them into salads, caviar and all kinds of snacks, and even stuffed. Well, lovers unusual conservations You can try making green tomato jam.

You should choose green tomatoes for preparations based on their size; firm, medium-sized tomatoes without signs of spoilage are best suited. The size of the tomatoes is only important from a simplicity point of view culinary processing, but also from a safety point of view - large green tomatoes may contain compounds hazardous to health. In any case, you can take some measures to be completely sure that these fruits are harmless - for this, the tomatoes must be placed in salt water for several hours, which will remove harmful substances.

To prepare green tomatoes for the winter, you will need wooden barrels or glass jars. Do not forget to thoroughly disinfect and sterilize containers with lids - in this case, the success of your preparations is guaranteed. Canned green tomatoes should be stored in a cool, dark place. This appetizer will serve as an excellent addition to any dish, for example, fried potatoes, baked chicken and shish kebab, becoming a real delight for pickle lovers.

We invite you to start our culinary selection of recipes for pickled green tomatoes, the taste of which is in no way inferior, and in some cases superior, to the taste of ripe tomatoes prepared for the winter.

Pickled green tomatoes for the winter

Ingredients:
700 g green tomatoes,
600 ml water,
250 g sugar,
100 ml 9% acetic acid,
4 tablespoons salt,
2 small heads of garlic,
parsley and dill,
horseradish root.

Preparation:
Make small cuts in the prepared tomatoes into which you need to insert pieces of garlic. Place the tomatoes in sterilized jars. Place horseradish root and herbs between the tomatoes. Prepare the marinade by bringing water with sugar and salt to a boil. Add vinegar and pour marinade over tomatoes. Sterilize the jars by covering them with lids, seal them tightly and turn them over, leaving them under a blanket to cool.

The following preservation is prepared with the addition of bell pepper, hot pepper, dill and garlic, which makes it incredibly aromatic and rich in taste.

Marinated green tomatoes with bell peppers and dill

Ingredients:
For four liter jars:
2.5 kg green tomatoes,
200 g bell pepper,
1 hot pepper,
3 heads of garlic,
1/2 cup sugar
60 g salt,
100 ml of 9% vinegar or 150 ml of 6% vinegar.

Preparation:
Cut small tomatoes in half lengthwise large tomatoes cut into 6-8 slices. Chop the bell pepper and hot pepper, peel the garlic. Grind the peppers and garlic using a meat grinder or blender until smooth. Mix the tomatoes with the resulting mixture and chopped dill. Leave for a few minutes, then pour into sterilized jars. Cover the jars with lids and sterilize for 15-30 minutes, depending on the volume of the jars. Roll up the jars with lids, turn them upside down, wrap them in a warm blanket and cool.

Green tomatoes stuffed with carrots and garlic are an appetizer that is suitable for both a regular meal and a special occasion. festive feast. Believe me, in winter these tomatoes are no worse than red ones!

Pickled green tomatoes, stuffed with carrots and garlic

Ingredients:
For a three-liter jar:
1.2-1.5 kg medium-sized tomatoes,
1 medium carrot
2 heads of garlic,
80 g salt,
50 g sugar,
60 ml 6% vinegar,
2 bay leaves,
4-5 peas of allspice,
1.5 liters of water,
horseradish leaves or roots,
currant leaves.

Preparation:
Wash and dry the tomatoes. Mix grated carrots with finely chopped garlic, adding a little salt. Place horseradish, currant leaves and allspice at the bottom of each sterilized jar. Using a sharp knife, make triangular cuts in the tomatoes at the stem location and remove some of the pulp. Fill the resulting depressions with the garlic-carrot mixture, compacting the mixture with your fingers. Post stuffed tomatoes into jars and pour hot marinade made from water, sugar, salt and vinegar. Sterilize the workpieces, then screw them on with lids, wrap them in a blanket, and let them cool. Opened canned food should not be stored in the refrigerator for more than two days.

Green tomatoes for the winter are a great reason to experiment and try something new. Do you want to surprise your family and guests? Then cook from green tomatoes exotic jam. Very tasty and unusual!

Green tomato jam

Ingredients:
1 kg of green tomatoes (can be small),
1.3 kg sugar,
400 ml water,
5 buds of cloves,
1 cinnamon stick,
4 g cardamom seeds,
a pinch of citric acid.

Preparation:
Cut the tomatoes into pieces and place in a pan of boiling water. Cook for 10-15 minutes, then drain the water and pour in hot syrup made from water and sugar. Leave for about 2 hours and then boil again for 20-25 minutes. Let the tomatoes stand again for about 2 hours and boil again until tender. This cooking method allows the tomatoes to retain their color so that the jam does not turn out dark. 15 minutes before it’s ready, add a gauze bag with spices and citric acid. Then discard the spices, pour the jam into sterilized jars and seal.

Delicate caviar made from green tomatoes complemented with other vegetables - incredible delicious snack which can be used as a side dish for various dishes or serve with bread as sandwiches.

Vegetable caviar from green tomatoes with bell peppers, carrots and onions

Ingredients:
3 kg green tomatoes,
1 kg bell pepper,
1 kg carrots,
1 large onion,
300 g sugar,
4-6 cloves of garlic,
3 tablespoons salt,
3 tablespoons 6% vinegar,
1 tablespoon of vegetable oil.

Preparation:
Grind the prepared vegetables one by one and place them in a saucepan. Add finely chopped garlic, sugar, salt and vegetable oil. Bring the mixture to a boil and cook for 1 hour to 1.5 hours, stirring frequently. 10 minutes before cooking, add vinegar. Place the caviar into sterilized jars and roll up the lids.

Let's finish our culinary review with a very original and very... savory snack an appetizing emerald green color that combines tomatoes with horseradish, chili peppers and garlic. This “hot little thing” will certainly appeal to all lovers of spicy foods.

Green tomatoes with horseradish for the winter

Ingredients:
1 kg green tomatoes,
350 g horseradish,
1-2 green chili peppers,
8 cloves of garlic,
1 tablespoon salt.

Preparation:
Remove the stems from the tomatoes, chop and puree using a blender or meat grinder. Add salt. Grate peeled horseradish onto fine grater. Add horseradish to the tomatoes along with finely chopped chili peppers and chopped or pressed garlic. To get more savory snacks You can leave the seeds in the pepper. Mix all ingredients thoroughly, place in sterilized jars and close with lids. Store the snack in the refrigerator.

Green tomatoes for the winter will always be in great demand both among those who have long been familiar with this type of canning, and among those who are trying such preparations for the first time. Take the time to pickle green tomatoes, and your efforts will, without a doubt, be rewarded with excellent results and praise from loved ones. Good luck with your preparations!

With the arrival of winter, pickles appear on both everyday and holiday tables. And when the canning season comes, you want to please your loved ones with something new. Green tomatoes for the winter - original and very delicious way use unsuitable for food in fresh unripe tomato fruits.

Green tomatoes for the winter in jars

To prepare a delicious snack in jars, you need:

• 3 kg of tomatoes;
• 200 g of greens;
• head of garlic;
• 100 g onion;
• 30 g salt;
• 3 stacks of sugar;
• 3 bay leaves;
• 3 liters of water;
• 200 ml vinegar;
• 15 ml sunflower oil for 1 liter of water.

The preparation scheme is simple:

1. Herbs, garlic and sunflower oil are placed at the bottom of a sterilized container.
2. Next, tomato fruits are placed and covered with onion rings.
3. The water, in which salt, sugar and bay leaf are added, 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.

Recipe for cooking in barrels

Pickling, which complements various dishes, can also be fermented in a barrel.

Required:

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

Creation stages:

1. A barrel is prepared, at the bottom of which a third of the herbs, garlic, pepper and leaves are placed.
2. Next, the container is half filled with sorted and washed tomatoes.
3. Then a third of the accompanying ingredients are laid out again, onto which the last tomatoes are poured.
4. The top of the unripe fruits is covered with the remainder of herbs, garlic, pepper and leaves.
5. Prepared products are poured saline solution 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 make a great snack.

It is prepared from:

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

It is preferable to choose 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 equally.

The process involves the following steps:

1. A cross-shaped cut is made at the tomato stalks.
2. Leaves, garlic and dill are placed in the bucket, and then the vegetables are packed tightly.
3. At the end, add sugar and salt, add water and vinegar.
4. The tomatoes will be ready after 7 days.

Georgian green tomatoes

When summer comes to an end, and there are a lot of green tomatoes left in the garden beds, it’s worth trying this recipe.

For preparation you need:

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

Cooking method:

1. Cuts are made in the tomato stalks, after which the clean fruits are poured with boiling water.
2. While the tomatoes are soaking, peeled garlic and pepper, as well as washed greens, are crushed in a blender.
3. After 20 minutes, the fruits are stuffed with the green mixture and placed tightly in jars.
4. The containers are filled with a boiling marinade of water, sugar, salt and vinegar, and then sterilized in a large saucepan.
5. After 25 minutes, the jars are sealed.

Tomatoes stuffed with garlic for the winter

Stuffed green tomatoes make an excellent appetizer.

To prepare pickles you will need:

• tomatoes – 2 kg;
• garlic – one clove per tomato;
• water – 1 l;
• salt – 15 g;
• sugar - the same;
• vinegar - 1.5 glasses;
• bay leaf – 1 pc.;
• dill beans – 5 g.

The cooking process consists of the following steps:

1. Cuts are made in the tomatoes and cloves of garlic are stuffed into them.
2. Stuffed fruits are placed in sterilized jars, which are poured with boiling marinade.
3. Containers are sealed with sterile lids.

Express cooking method

Unripe pickled tomatoes will perfectly complement any side dish.

Used in preparation:

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

To serve potatoes with a chic appetizer, follow these steps:

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

Spicy winter preparation

Korean spicy green tomatoes can be an excellent side dish for meat or fish, and can also be eaten on their own.

Ingredients:

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

Cooking method:

1. Tomatoes are cut into thin slices, which are sprinkled with salt.
2. After 20 minutes, the released juice is drained.
3. The pepper is prepared into strips, the carrots are shredded, and the garlic is crushed.
4. All vegetables are mixed, sprinkled with sugar and poured over with vinegar.
5. In a frying pan with sesame seeds and vegetable oil coriander and chili peppers cut into rings are overcooked.
6. The mixture is poured over the vegetables.
7. Everything is mixed and placed in sterile containers, which are sealed and placed in the cold.

Green tomato salad for the winter

Thanks to perfect combination green tomatoes with other vegetables, they are often closed in the form of salads.

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

• 750 g carrots;
• the same amount of onions;
• 3 bell peppers;
• a stack of salt;
• 3 stacks of vegetable oil;
• 3 stacks of sugar;
• 3 glasses of vinegar.

Cooking method:

1. Take a large container into which sliced ​​tomatoes are placed.
2. The onion is cut into half rings, which are immediately sent there.
3. The pepper is freed from seeds and cut into strips, and the carrots are grated. After this, the vegetables are laid out with the tomatoes.
4. The prepared ingredients are sprinkled with salt and infused for about 4 hours.
5. After the allotted time, the marinade is poured into a pan, where sugar is poured, vinegar and oil are poured.
6. Chopped vegetables are added to the liquid brought to a boil.
7. When the salad has been stewed for 30 minutes, it is placed in sterile jars, which are sealed and sent to a dark place.

When preparing green tomatoes for the winter, you should follow certain rules:

• Fruit. For preservation, whole vegetables without visible damage should be selected.
• Marinade. For more long storage In cellar conditions, you should use a dressing with the addition of vinegar.
• Preparing tomatoes. To make hard fruits softer, cuts should be made near the stalks.
• Sterilization during canning. For long-term storage It is recommended to use sterilized jars. The sterilization process destroys microbes that can lead to fermentation and broken lids.

So, if the tomato harvest exceeded expectations, then you should definitely do original blanks for the winter from green fruits. They can be an appetizer, a side dish, or part of savory salads.

If not all your tomatoes are ripe before the cold weather, then there is nothing wrong with that. Green tomatoes are prepared for the winter, and they turn out very tasty. The cooking recipes are so simple that any housewife can cope with the task.

We use fruits for seaming small size and one variety. Vegetables with signs of rotting and dents are not suitable, otherwise the product may spoil in a couple of weeks.

Homemade pickled tomatoes are not comparable to store products. After all, we will use only high-quality tomatoes and natural preservatives.

Among the many cooking methods, I have chosen the most common and simple options. Use any of the proposed technologies and you will receive delicious snack.

By adding various spices, it turns out great snack, which goes well with many dishes. And on festive table canned tomatoes will not be superfluous.

Ingredients:

• 3 kg of green fruits;
• 200 g onions;
• 100 g garlic;
• 3 liters of water;
• 1 bunch of greens;
• 3 tbsp salt;
• 9 tbsp granulated sugar;
• 1 cup 9% table vinegar.

Preparation

If you were able to select small-sized tomatoes, then use them whole, and large tomatoes should be cut into slices. Garlic and onion cut into small pieces.

Place the prepared vegetables one by one in sterilized jars and add fresh herbs.

To prepare the brine, stir the sugar in a saucepan with water, table vinegar and salt. Place the solution on the stove and bring to a boil. Fill jars of food with marinade.

Place the jars in a wide container, fill with water and sterilize within a quarter of an hour after boiling.

If you are afraid that the jars may explode, then add one spoon of sunflower oil to each of them.

A simple recipe for green tomatoes in a jar without sterilization

Winter preparations can be added to salads, served with meat dishes or use as independent snack. This cooking method will not cause any difficulties.

Ingredients:

• 700 g tomatoes;
• 2 cloves of garlic;
• Bay leaf;
• 3 peas each of black and allspice;
• 1 tbsp white sugar;
• 1/3 tbsp salt;
• 30 ml vinegar.

Preparation

We prepare all the specified spices and send them to a jar, which we have already sterilized over steam.

Select tomatoes of the same size and throw them into a pan of boiling water for 20 seconds. And immediately put them in jars with spices.

Let's prepare the marinade. Boil water in a saucepan and dissolve salt and sugar in it. In a jar with fruits, pour vinegar and hot pickle all the way to the top.

We roll up the jars with a special key, turn them upside down and leave until they cool completely.

We send the snack to a cool place for storage. If you wish, after a few hours you can taste your preparation.

Tomatoes with garlic for the winter: you'll lick your fingers

If you make salted tomatoes this way once, you will roll up several jars every fall. They will appeal to all family members and guests who will ask you for this recipe.

Ingredients for 1 jar (750 ml)

• 500 g green tomatoes;
• 5 cloves of garlic;
• 1 hot pepper;
• 1 tbsp salt;
• 40 g parsley.

Preparation

First of all, we sterilize glass jars. We wash the products under cold water.

We make a deep cut in each tomato almost to the end, and season it with a ring of pepper and two slices of garlic. We also add a few parsley leaves, as shown in the photo.

Thus, we stuff all the tomatoes. Place parsley at the bottom of glass jars, tightly pack the tomatoes with the filling, and sprinkle salt on top.

Fill the contents of the container with water and close the lid.

We store the workpiece in a cool cellar, and best of all in the refrigerator, if free space allows.

Pickled green tomatoes, just like in the store

Therefore, the recipe produces sweet and sour tomatoes that taste like store-bought tomatoes. Use additional spices according to your taste preferences.

Ingredients:

• 1 liter of water;
• 2 tbsp granulated sugar;
• 2 tbsp salt;
• 1 spoon of 70% vinegar per 1 liter jar;
• Garlic;
• Horseradish leaf;
• Dill;
• Onion;
• Black peppercorns.

Preparation

Carefully sort the tomatoes and rinse under cool water. Place a horseradish leaf and 3-4 cloves of garlic on the bottom of a clean and dry jar. Place the tomatoes tightly and place a sprig of dill in the middle.

When the jar is full, add peppercorns and another horseradish leaf on top.

Dissolve sugar and salt in a saucepan with water and boil for 5-10 minutes. Pour the hot marinade into the filled jars and leave for 20 minutes.

Then drain the liquid and boil again for about 5 minutes. Fill the containers with water again and add vinegar essence.

Now all that remains is to roll up the workpiece.

Remove the jars until they cool completely. The snack should be stored in a cellar or cool pantry.

Cold pickling of tomatoes

For variety, prepare several jars using this technology. The tomatoes turn out crispy and tasty, so they will an indispensable product on your desk.

Ingredients:

• 1 kg of green tomatoes;
• 1 liter of water;
• 2 tbsp table salt;
• 2 dill umbrellas;
• 3 leaves of horseradish;
• 4 cloves of garlic;
• 5 currant leaves;
• Hot and allspice according to preference.

Preparation

Remove the stems from the tomatoes and rinse thoroughly under the tap. We also prepare the greens and peel the garlic. You can not use all the spices or, on the contrary, supplement the recipe with other spices.

Place the greens in a sterilized container, then the tomatoes up to the middle of the jar. Then add pepper, garlic and herbs. Place tomatoes in the next layer, and dill, currant leaves and horseradish on top.

IN cold water Stir the salt well and fill the container with the mixture to the very top.

Seal the jar hermetically plastic cover, which must first be placed in a bowl of hot water.

We put the snack in the cellar. It will be ready for use in about a month, so be patient.

How to close green tomatoes so that they are tasty and sweet

If you prefer to do vegetable preparations, different sweetish taste, then this cooking method will suit you. Follow the recipe and you will have a great snack.

Ingredients:

• 700 g tomatoes;
• 1.5 liters of cold and clean water;
• 30 g table salt;
• 200 g granulated sugar;
• 3 black peppercorns;
• 100 ml 9% table vinegar.

Preparation:

1. We select small fruits, preferably of the same size, and wash them with running water.

Tomatoes will be subjected to heat treatment, and to prevent them from bursting, they should be pierced in the area of ​​the stalk.

1. Place the tomatoes in sterile jars and pour boiling water over them. Leave for a quarter of an hour.
2. After the specified time has passed, pour the liquid into a saucepan, add salt, sugar and pepper. Bring the solution to a boil and remove from the stove.
3. Add vinegar to the brine and fill the jars with tomatoes.
4. We close with lids that we have previously sterilized.

If desired, add spices to the preparation that you like best.

Preparing spicy tomatoes in 3-liter jars

This recipe will appeal to lovers of snacks with spicy taste. Leave it in a cool place for the winter. The tomatoes will be completely ready in a couple of weeks. Step-by-step preparation green fruits, watch the video:

When twisting large quantity jars, increase the volume of these ingredients proportionally. Bon appetit!

How to salt green tomatoes for winter storage in an apartment

Many products are not intended to be stored indoors, as they require cool conditions. However, there is a recipe that will prevent the jars from exploding and the tomatoes from spoiling.

Ingredients:

• 9 kg of tomatoes;
• 3 glasses of water;
• 3 cups table vinegar;
• 4 tbsp table salt;
• Peppercorns to taste;
• 7 bay leaves;
• Aspirin.

Preparation

First, we sort out the tomatoes and sterilize the jars. If you have large fruits, then divide them into small slices. Add the necessary spices to the container.

We compact the tomatoes into jars. Stir vinegar and salt in a saucepan with water. Cook the marinade after boiling for a couple of minutes. Pour the prepared brine into the workpiece and add one tablet of acetylsalicylic acid, then cover with lids.

Now we need to boil the jars for 15 minutes.

Place the container in a dark place until it cools completely.

Important! Doctors warned several years ago that aspirin should not be used in food products. Therefore, it is not recommended to add this drug to increase the shelf life of the product.

All the recipes are quite simple, despite this, the tomatoes turn out very tasty and healthy. If you have at your dacha late varieties, then they won’t all have time to fill up, so make a wonderful snack out of them.