Very tasty green tomatoes for the winter - recipes with photos are to die for. How to close green tomatoes? Stuffed green tomatoes: culinary tips

When the holidays are approaching and the housewife is faced with the question of creating a menu, the list includes necessary products appears canned green peas, used for salads, meat, fish. However, choose delicious product, which will not spoil the recipe, is very difficult, so professionals advise making it yourself in the summer.

How to can green peas at home

The workpiece can be a product filled with brine or marinade. The latter option goes great with salads, poultry, meat dishes. Salted grains cook faster, prove interesting in soups, and are better tolerated by the stomach, so they can even be fed to children. General rules works:

It is recommended to preserve green peas at home through small jars: half a liter or a little more.
Choose the volume of the cooking container so that the liquid covers the grains completely.
For canning, take only pods with young ones, the so-called. "milk" grains. If you use hard, too ripe ones, then an increased proportion of starch during heat treatment will give a cloudy sediment and make the product taste rough. But they go well with mashed potatoes.
After you have selected suitable pods for canning, you need to husk them and examine the grains: discard damaged and spoiled ones, leaving only the most beautiful, even, soft green ones.
If any of the grains burst during the cooking or sterilization process, they are caught and removed to avoid clouding of the liquid.
The easiest way to track readiness is to catch a couple of peas with a spoon and see if they have time to wrinkle. If the answer is yes, it’s time to distribute the product to jars.
If you decide to delay canning, the peas will need to be blanched and frozen until then.
Sample finished product It is possible only on the 3rd day after rolling the lids, otherwise the grains will not have time to be completely saturated with the marinade.

Classic recipe for canning green peas at home

Traditional preparation This product is produced using vinegar: it can be either 9%, which is considered the most correct, or less concentrated - 6%. Some housewives take soft apple if they don’t want too pronounced sour taste or 70%, but in very small quantities. It is customary to take 1 kg of peas per liter of marinade, and the proportion of salt and sugar is determined by eye.

water – 2 l;
vinegar 9% – 50 ml;
sugar and salt - 70 g each;
peas (grains) – 2 kg.

Canning green peas at home is carried out as follows:

Pour the grains into boiling water (any volume of water), cook until soft, but no more than half an hour.
Set aside a separate pan for the marinade, mixing a liter of water and sugar with salt. Boil, pour in vinegar.
Catch the peas with a slotted spoon, scatter them into jars, and pour the marinade over them.
Heat the containers with the workpiece in a water bath for half an hour, roll up the lids.
Cool under the blanket.

Canning peas at home without sterilization

The product prepared according to this recipe is almost identical to what can be found on grocery store shelves: tender fresh taste, transparent slightly sweet marinade, muted green grains. Such canned peas at home will become a favorite product in your family if you follow all the recipe steps correctly. The volume of the main product here can be anything within 1.5-1.7 kg. For a liter of marinade, which is enough for 1.5 liters of preparation, you will need:

salt and sugar - 3 tsp each;
citric acid – 1 tsp;
water – 1 l.

Canning happens like this:

Hull the pea pods, rinse the grains, and place on a wire rack or colander.
Boil water, add sugar and salt. Immediately after this they are transferred there green pea.
When the water boils again, you need to wait a quarter of an hour and add citric acid.
Packing into jars occurs in 2 stages: first, use a slotted spoon to divide the peas into equal parts, then pour in the marinade, which continues to boil.
If you are concerned about the safety of the product, you should add half a spoon of vinegar of minimum concentration to each jar.
The lids must be rolled up or, if plastic ones are used, they are first doused with boiling water.

How to close green peas at home without vinegar

The option of canning has already been proposed above, where the leading role is given to citric acid and sterilization is excluded. However, there are a few more ideas on how to preserve peas at home without using vinegar. For example, with a composition that is absolutely mild in taste and acidity: you need to marinate with a sugar-salt mixture, so the product is suitable even for people with mucous membrane problems and gastrointestinal diseases. Green grains that have undergone this canning are ideal for side dishes.

For the marinade you need:

sugar – 1.5 tbsp. l.;
peppercorns – 4 pcs.;
salt – 1 tsp;
water - liter.

Canning at home goes like this:

Boil water and pour sugar into it. Add salt, immediately throw the peeled green grains into boiling water (the volume is by eye, so it is not indicated in the recipe).
After a few minutes, remove the peas with a slotted spoon, distribute them into hot dry jars, and add pepper.
Pour the marinade, keeping the empty height to the neck about 2-3 cm.
Place the open filled jars on the bottom of a pan of boiling water and The final stage canning, which lasts half an hour.
Cover each jar with nylon or folded gauze and leave to cool.
After a day, repeat the sterilization, reducing it to 20 minutes, and only after that roll up the lids.

There is probably nothing more troublesome, but at the same time enjoyable, than preparing pickles for the winter. Each product must be well selected. After all, not all vegetables are suitable for pickling, but only the most delicious, neat, beautiful, without damage.

It is in this case that we can achieve the ideal balance of taste and visual pleasure. Personally, I like green tomatoes in this regard. They are simply my favorites. And the recipes for preparing green tomatoes for the winter are simply FINGER-LICKING! And not only for your own interesting taste, but also for ease of preparation. Since their fruits are almost always neat, even and quite dense, which prevents them from being spoiled appearance in preparation for salting.

In general, in this dish The most important thing, apart from the tomatoes themselves, of course, are well-selected spices. After all, only thanks to them will it be emphasized unusual taste this delicacy that anyone can afford to try.

And, the best part is that the components used are ordinary, familiar to us all and not at all expensive. Yes, and preparing them is very simple.

Before you start cooking, I’ll tell you a little about how to choose the right tomatoes. Tomatoes, you need to choose medium in size, or a little larger than that. But, under no circumstances take small ones, they are not yet fully formed and there is a high probability that they contain a toxic substance - corned beef.

In addition, such tomatoes are not tasty at all, and there is no benefit from them, only harm. But fruits that are already at the ripening stage, that is, not yet brown, but will soon become so, are ideal for pickling. There are practically no toxic substances in them. I will note right away that the content of corned beef in some specimens is possible, but it is so insignificant and so rare that it will not bring us any harm. The taste of the dish will be simply magnificent, and there will be many benefits.

If you still have doubts and are worried, then you can simply use brown fruits, but I will say right away that their taste will be slightly different.

You can also use one very good, proven method to completely remove corned beef from tomatoes. It’s simple, just fill them with water with a good salt content and leave for 2 hours.

How to choose the size of container for pickling tomatoes

So, what container will be most suitable for pickling green tomatoes? In general, there is no clear answer to this question. Because there are many factors that influence its size. For example, each housewife chooses a different quantity of products that she needs and, accordingly, this affects the size of the container. It's also worth taking into account how long you want the pickles to last. Thirdly, which is also quite important, you need to consider at what temperature your tomatoes will be stored.

Well, let's look at some examples of containers that are suitable for pickles.

1. Barrel. There are a huge number of them now. Starting from the largest to the smallest barrels. But, it is worth remembering that this type of container is suitable only for those who actively consume pickles. And it will suit them cold method pickling.

By the way, this method Suitable for glass containers too.

Also, in addition to the size, the barrels differ in the material from which they are made. Nowadays, everything made of plastic is very popular and they are no exception. And, such popularity is due to the fact that it is light, cheaper, convenient and fewer microbes accumulate on it. But, of course, there are disadvantages, the most important one is the content harmful substances in plastic, albeit in very small quantities.

In my opinion, it would undoubtedly be better to use the old, good, proven method and pickle the tomatoes in wooden barrel. But first you need to rinse it thoroughly and pour boiling water over it to disinfect it.

2. If you don’t have barrels, but have a metal container and you decide to use it, then keep in mind that such dishes can only be enameled.

3. And of course, in the absence of any of the above, an ordinary glass jar will do.

Cold sourdough: how to preserve rich taste

We will salt unripe tomatoes in almost the same way as cucumbers. And, the most common, simple spices are used for this process.

So, we need:

hot pepper - 2-3 pods;
black currant leaves - 10 pieces;
dill - a bunch (200 grams);
parsley - 40 grams.

Higher specified quantity products, used for pickling 10 kilograms of tomatoes.

Keep in mind that the brine should be quite salty, at least 7%. To obtain this consistency, you need to dilute 70 grams of salt in one liter of water. Apply this ratio to your brine amount.

As for spices, don’t limit yourself to anything at all. Put whatever your heart desires. Be it cloves, coriander, cinnamon or other favorite spices.

Above, I mentioned that there is such a method of salting as cold. So, I would like to focus a little more attention on it and describe the whole process. At the bottom of the selected container, first place a layer of tomatoes, then a layer of spices mixed with salt. And so on until the barrel is full. Then, we fill everything exactly cold water, preferably tough. As you can see, everything is very easy and simple.

Of course, not everyone’s house or apartment has the size, especially if there is no pantry or cellar, to store barrels of pickles. In this case, you can salt the vegetables in glass jars. They can be placed anywhere, and the product in such a container will be stored for quite a long time.

In addition to all the conveniences, when using this method, vegetables can be combined with each other. They can be not only whole, but also cut into slices, stuffed with various spices, and so on.

I want to offer you a few wonderful recipes. I am sure that you will definitely like at least one of them and become your favorite.

Unripe tomatoes with herbs

We will need:

green tomatoes;
peppercorns;
Bay leaf;
dill, parsley (fresh or dried) - to taste;
garlic - 3 heads per jar (1 liter);
hot pepper - 2 pieces per liter jar.

To prepare the brine, you need:

salt - 2 tablespoons;
sugar - 1 tablespoon;
dry mustard - a pinch (if you don’t like it, you don’t have to add it).

Cooking method:

1. First, the jars that we will use need to be sterilized.

2. Then, prepare the brine: add salt and sugar to boiling water, you can also sprinkle a pinch of dry mustard. Bring the brine to a boil, turn off the heat and leave to cool to room temperature.

Keep in mind that the amount of ingredients indicated in the recipe is for 1 liter of water.

Now, first of all, put the garlic cloves on the bottom. Then follows a layer of tomatoes, the second layer - herbs and spices (peppercorns, bitter, bay leaf). And in this way, we alternate layers of tomatoes and herbs with spices until the jar is filled to the top.

3. As soon as the brine has cooled, pour it over the tomatoes with garlic and spices and close the jar with a nylon lid.

Below, we present to your attention another very delicious way pickling tomatoes, where they need to be stuffed with herbs.

Tatar tomatoes

We will need:

green or brown tomatoes - 6 kilograms;
bell pepper - 0.5 kilograms (preferably different colors);
carrots - 6 pieces (medium size);
garlic - 1 head;
greens - to taste;
spices - to taste.

To prepare the brine:

water - 1 liter;
salt 2 - tablespoons;
sugar 1 tablespoon.

Cooking method:

1. First, prepare the filling for the tomatoes. To do this, cut the bell pepper into small strips, grate the carrots on a medium-sized grater and chop the garlic. Mix everything thoroughly.

3. Place the filling into this cut. Little by little!

4. Place peeled garlic cloves on the bottom of a sterilized jar, then stuffed tomatoes. Sprinkle spices on top and use herbs as decoration.

5. Now, prepare the brine: add salt and sugar to boiling water, mix and bring to a boil.

6. And with this just boiled brine, pour the tomatoes and close the lid. Be sure to wrap the jars in a blanket and leave them to cool.

Delicious pickled tomatoes with garlic and herbs for the winter

What would we do without fragrant and incredibly healthy garlic? After all, not a single pickle can do without it. It has such an attractive aroma that as soon as you smell it, you immediately want to try the dish to which it was added.

In addition, garlic is one of the few vegetables that does not lose its medicinal properties when canned.

And so, let's move on to preparing delicious green tomatoes with garlic.

I would also like to add that in this recipe you can use both cold and hot pickles. Choose according to your taste.

Ingredients:

green or brown tomatoes(size medium);
dill with parsley - to taste;
garlic;
horseradish.

salt - 2 tablespoons;
sugar - 1 tablespoon.

By the way, if you use cold brine, then there is no need to add sugar.

Cooking method:

1. Wash the tomatoes accordingly. And carefully cut each fruit from the top.

2. Cut the garlic into slices and put them into this cut.

3. Place vegetables in a jar in layers, alternating with spices. That is, a layer of tomatoes, a layer of spices. And so on until the container is completely filled.

In addition to cans, you can also use enamel pan. This will be even better. Firstly, it is roomy. Secondly, it is convenient to remove tomatoes from it. As for the shelf life, it is practically not inferior to banks. For example, we store tomatoes pickled in a saucepan until spring, but this happens very rarely, unless a lot of them were salted.

Another simple recipe for green tomatoes in their own juice

To prepare, we will need:

tomatoes;
black currant leaves;
horseradish leaves.
cherry leaves;
salt - 2 tablespoons per jar (3 liters);
garlic;
soft cabbage leaves;
sugar - 30 grams per jar (3 liters).

Cooking method:

1. Wash the tomatoes and pierce them near the stalk. We put them in the container that we chose for salting. Next, add to the vegetables currant leaves, horseradish leaves, cherries and greens. Mix everything thoroughly. Place garlic between the fruits, add salt and sugar.

2. Place greens and cabbage leaves on top.

3. That’s it, cover the vegetables and herbs with a lid and leave for 24 hours. After this time, juice should appear. If there is not much of it, then you need to add brine. To do this, add 60 grams of salt to one liter of water.

In conclusion

Remember, so that green tomatoes do not spoil longer and are stored better, they must be kept cool.

By the way, there is one very good advice, so that salted tomatoes can be stored even longer. Simply, you need to put a small branch of bird cherry in the container. But first, soak it in boiling water for a little while.

In addition, green tomatoes can be used to make very delicious snack. For example, take carrots, peppers or zucchini and pickle them along with tomatoes.

Bon appetit!

Green tomatoes are the unripe fruits of the tomatoes we all know. They contain many vitamins and minerals that have a beneficial effect on the human body and improve immunity.

Eating them can prevent heart attacks and the occurrence of cancer cells. Also, unripe tomatoes have a good effect on nervous system, their use provides great mood, because they affect the production of serotonin.

Housewives often face questions about how and where to use such a product. Of course, green tomatoes fresh unsuitable for food, but preservation is simply created for them. This article contains delicious and easy-to-prepare recipes starring green tomatoes.

Green tomato salad for the winter - step by step photo recipe

Once upon a time, while on a plane, I was amazed to see two elderly ladies opening a jar of homemade preparations and laying out food for a meal. Obviously, you haven’t flown for a long time or you just wanted your own, not a catering one?! However, I was struck not only by the very fact of preparing such an abundant “clearing”, but also by the pungent, delicious smell that emanated from the jars.

None of the passengers remained indifferent, everyone perked up. The female half rushed to ask for the recipe. That's how it is in my arsenal for winter preparations It turned out to be this salad. But cooking the same recipe year after year is boring and uninteresting for me.

Only now, when the frosts began, and there were green tomatoes left in the garden, I remembered again how to preserve them quickly and without special troubles. Maybe for someone my advice will also become such a tasty lifesaver?!

For long-term storage jars of salad must be sterilized and sealed. Store in a cool, dark place.

Cooking time: 1 hour 0 minutes

Quantity: 1 serving

Ingredients

Sweet pepper: 1 pc.
Bulb: 1 pc.
Green tomatoes: 3 pcs.
Salt: 1 tbsp. l. incomplete
Parsley or cilantro: 1 bunch
Vinegar: 3 tbsp. l.

Cooking instructions

Finger-licking green tomatoes for the winter

The “Finger-licking Green Tomatoes” recipe is incredibly appetizing, and it won’t be difficult to make. The calculation of ingredients is made for 3 kilograms of unripe tomatoes.

List of ingredients:

Greens (parsley, dill, currant and cherry leaves) – 200 g.
Bulb.
Garlic - head.

Fill:

Vinegar 9% – 200 ml.
Black pepper – 5 peas.
Bay leaf – 2-3 leaves.
Water – 3 l.
Salt – 2 tbsp.
Sugar – 9 tbsp.
Vegetable oil – 1 tbsp. l. per liter jar.

Preparation green tomatoes for the winter "You'll lick your fingers"

To pour sugar and salt into the water, stir and wait until they dissolve.
Put a couple of bay leaves, allspice there and boil the marinade. After removing from the stove, pour vinegar into the marinade.
Take three-liter jars that are sterilized and dry. Put herbs and garlic in them, which must be peeled and cut, and also add oil.
Place tomatoes and onions on top. Chop the onion the way you want.
If the tomatoes are large enough, cut them into pieces.
Fill the jars only with hot marinade!
Next, sterilize the container with the workpiece for another 20 minutes.
After this time, the jars will be ready for seaming.

Delicious and simple recipe for green tomatoes for the winter

Such delicious recipe will be very useful in winter period, besides, it is quite simple to prepare.

List of ingredients:

Thick-skinned tomatoes.
Water.

Preparation

To prepare, take the tomatoes, wash them and cut them a little larger than for a regular salad.
Take jars with a suitable capacity for you. Place tomatoes at the bottom of the jars.
Fill the containers with cold water.
Next, set them to sterilize for 20 minutes.
After this time, roll them up.

This option is very convenient for preparing a salad: just open the jar, drain the water and take out the tomatoes. Add any vegetables sunflower oil, salt and pepper - and the salad can be served.

Green tomatoes in jars without sterilization

There are often recipes that suggest sterilization already closed cans, but this is not very convenient. Process empty containers for worry-free cooking wonderful dish. Jars can be sterilized by steaming in the classic way, in the oven or in the microwave. I would like to focus on the last option, as the simplest and fastest.

Pour a couple of tablespoons of water into a jar and place it in the microwave at maximum power for 2 minutes.
If the jar is large and does not fit into the microwave, then place it on its side.
After 2 minutes you will take out a hot, sterilized jar.
Discard any remaining water, if any, and you can begin canning green tomatoes without further sterilization.

List of ingredients:

Green tomatoes – 3 kg.
Carrots – 1/2 kg.
Sweet pepper – 1/2 kg.
Hot pepper - pod.
Onions – 1/2 kg.
Garlic – 1.5 heads.
Salt – 1/4 tbsp.
Sugar – 1/4 tbsp.
Vinegar – 1/2 tbsp. (9%).
Vegetable oil – 1/2 tbsp.
Water - as much as needed.

Preparation

First, peel and rinse the vegetables.
Cut the tomatoes into equal sized cubes. Follow the same procedure with sweet peppers.
Grate the remaining vegetables.
After this, put all the ingredients in a saucepan, add oil and boil. Water should be added only when necessary; tomatoes are usually quite juicy and do not require additional liquid.
After the future salad boils, add salt, add sugar and vinegar and simmer this whole mixture for some time over low heat.
Place the salad in jars while it is hot and roll up.

Delicious stuffed green tomatoes for the winter

Green tomatoes are stuffed with absolutely any mixture of vegetables. One of the most delicious options is a combination of onions, peppers and carrots.

List of ingredients:

Green tomatoes – 10 kg.
Parsley - the more, the better.
Hot pepper – 6 pods.
Onions – 6 pcs.
Carrots – 6 pcs.
Garlic – 4 heads.
Dill - the more, the better.
Water – 6 l.
Salt – 12 tbsp.

Preparation stuffed green tomatoes

Rinse the above ingredients first.
Grate the carrots using the side of the grater with the large holes.
Cut the onion into slices, finely chop the greens, mix and salt everything.
Next, rinse the tomatoes and dry them.
Make a neat cut on each, remove the pulp and stuff them with a mixture of prepared vegetables.
Place the tomatoes in sterilized jars.
Next, prepare the pickling liquid: add salt to the water (for one liter of water you need to use a spoonful of salt), boil for a few minutes and pour it over the tomatoes.
Cover the jars with a lid. So they should stay in the room for 3-4 days.
After that, put them in the cellar or basement.

How to make pickled green tomatoes

Another delicious, almost gourmet and simple recipe These are pickled green tomatoes.

List of ingredients:

Green tomatoes – 6 kg.
Onion – 8 heads.
Carrots - 1 kg.
Garlic – 2 heads.
Parsley - a bunch.
Marinade:
Sugar – 8 tbsp.
Salt – 4 tbsp.
Carnation – 6 inflorescences.
Vinegar – 4 tbsp. (9%).
Bay leaf – 6 sheets.
Black pepper – 12-14 peas.
Allspice – 10 peas.

Cooking process pickled green tomatoes

First of all, take care of the parsley, you need to wash it and chop it.
Wash and peel the carrots, then chop into cubes or slices.
Peel the garlic.
Wash the tomatoes and cut them lengthwise. Fill this pocket with parsley, carrots and one clove of garlic. Stuffed tomatoes Place in sterilized jars, add coarsely chopped onion on top.
Pour in boiling water and leave alone for 20 minutes.
Pour the water into a separate pan, add the necessary spices and boil for another 15 minutes. While the marinade is boiling, pour regular boiling water into the jars of tomatoes.
Remove the marinating liquid from the heat and pour in the vinegar.
Drain the boiling water from the jars of tomatoes and pour in the prepared marinade. After that, roll it up. Tip: it’s better to place the jars upside down, cover and cool in this form.

Recipe for green tomato caviar for the winter

A real treasure of the culinary world is green tomato caviar.

List of ingredients:

Green tomatoes – 1 kg.
Bell pepper – 3 pcs.
Bulb.
Carrots – 300 g.
Vegetable oil – 100 ml.
Sugar – 50 g.
Salt.
Black ground pepper.
Apple cider vinegar – 1 tbsp. (9%).
Black pepper - a pea.

Preparation caviar from green tomatoes for the winter

Initially, wash all the vegetables and cut them into medium pieces, then put all the ingredients in a blender or grind using a meat grinder.
Place the chopped mixture in an enamel bowl. Next add salt and sugar.
Place the resulting mixture on low heat and cook for 1.5 hours, always stirring.
About 10 minutes before the end of cooking, add black pepper, vegetable oil and vinegar. G
Place the finished tomato caviar in a sterilized jar and screw on the lid.
Cover with a blanket and leave in the room until completely cool.

Green tomatoes with garlic - a spicy gourmet recipe

One of the favorite salads of gourmets who are partial to spicy food can be a salad of unripe tomatoes in tomato marinade with garlic.

List of ingredients:

Green tomatoes – 10 kg.
Sweet pepper – 5 kg
Garlic – 1 kg.
Spicy Bell pepper- 1 kg.
Parsley – 1 kg.
Marinade:
Ripe red tomatoes – 8 kg.
Vinegar - 4 tbsp. (5%).
Vegetable oil – 8 tbsp.
Sugar – 800 g.
Salt – 500 g.

Preparation

At the first stage, rinse the vegetables and parsley.
Next, chop the tomatoes, taking into account their size: if they are very large, then into several parts.
It is better to cut the peppers into strips, be sure to remove the seeds before doing this.
Crush the garlic cloves and finely chop the parsley.
Chop the ripe tomatoes as much as possible and place in a large bowl. Pour in vinegar and oil, sweeten and salt.
Cook over maximum heat - the mixture should simmer for several minutes.
Add chopped vegetables and parsley to the marinade and cook the whole mixture for about 20 minutes, stirring from time to time.
Remove the prepared salad from the heat, place in clean and pre-sterilized jars and roll up. Immediately after rolling, turn them upside down and wrap them in something warm until they cool. Then safely store in a cool place.

Pickled green tomatoes for the winter

Pickled tomatoes are incredibly tasty and incredibly simple. They can be made in a barrel, bucket or jar. It all depends on your desires. Ingredients this recipe designed for a three-liter bottle.

List of ingredients:

Green tomatoes – 4 kg.
Dried dill.
Horseradish leaves.
Garlic – 2 heads.
Black pepper – 20 peas.
Allspice – 16 peas.
Carnation – 12 inflorescences.
Hot pepper – 2 pods.
Bay leaf – 6 pcs.
Salt – 4 tbsp.
Sugar – 4 tbsp.

How to cook pickled tomatoes for the winter

To ferment unripe tomatoes, add all the ingredients in the order you like best.
Fill the bottle with water and close with a nylon cap.
Place it in a dark, cool place, and after a couple of months, delicious pickled tomatoes will be ready to eat.

Green tomatoes for the winter in Korean

Green, unripe tomatoes in this recipe are incredibly tasty, and cooking does not take much time.

List of ingredients:

Tomatoes – 3 kg.
Vinegar – 150 ml (9%).
Vegetable oil – 150 ml.
Sugar – 150 g.
Garlic – 2 heads.
Bell pepper – 6 pcs.
Salt – 3 tbsp.
Red pepper.
Greenery.

Preparation

First, wash all the ingredients.
You can take any greens that suit your taste. Finely chop it together with the garlic, and cut the tomatoes into several parts.
Chop the bell pepper into strips and hot peppers chop into cubes. The quantity should be taken taking into account the wishes for spiciness.
Next, combine all the ingredients, stir thoroughly, add salt, sugar, vinegar and vegetable oil.
Place in clean, sterilized containers.
Cover the jars simple lids and leave for 12-14 hours. After time, Korean-style tomatoes will be edible.
These tomatoes can be stored in a cool, dark place for several months.
For longer storage after completing step No. 5, seal the jars and sterilize them for 15 minutes. We recommend taking 1 liter jars. Larger jars take longer to sterilize.

The main criterion when choosing green tomatoes is size. It is best to choose medium-sized tomatoes; they are perfect for culinary processing and creating delicious snacks.

Although green tomatoes are tasty and very popular among housewives, they contain a dangerous substance - solanine, which can cause serious poisoning. This is one reason why you should choose medium to slightly larger than medium sized tomatoes. So the probability of choosing a tomato with high content much less solanine.

Exists elementary way How to get rid of this substance and avoid such troubles. To do this, immediately before processing, the tomatoes should be dipped in salt water. In a few hours they will be cleared of it, and they can be cooked.

In order to determine the size of the container for pickling, fermenting or pickling tomatoes, several factors should be taken into account: how many tomatoes will be used, for what period of storage and number of people the recipe is intended, and what temperature is suitable for storage.

For example, if cooking tomatoes is intended for a large company, then the best option would be to use a barrel. Tomatoes are salted in fairly large batches this way. If you use wooden barrels, remember that the container must be disinfected before use.

You can also use plastic barrels, but it's not entirely environmentally friendly and healthy way. And, of course, you can use time-tested containers - glass jars, liter or three liter. Before preparing the preparations, the jars should be sterilized. It is better to store preserved food in a cool, dark place, for example in a cellar, basement, or pantry.

There is another secret with which the shelf life of green tomatoes will be extended: put a sprig of bird cherry in the jar, which will also give amazing aroma blanks.

Canned green tomatoes are in great demand in winter. Its preparation takes a lot of time, but it’s not difficult to surprise your loved ones and friends with such snacks.

Having already had some experience behind me in preparing vegetables/fruits for the winter, I recently made another pleasant culinary discovery for myself. It turns out that green tomatoes are also a more than suitable product for preservation. Even when green, they can be used in homemade preparations, and quite successfully. I will tell you how you can preserve green tomatoes for the winter in the most basic way. Simple recipe regular tomatoes, the most common marinade, and the result is simply amazing - slightly hard, crispy, with light aroma garlic... Damn delicious!

Ingredients (yield – 3 liters):

green tomatoes – 1.5-2 kg,
garlic (large) – 3-5 cloves,
bay leaf – 2-3 pcs.,
allspice (peas) – 7-10 pcs.,
seasoning for pickling tomatoes - according to instructions.
For the marinade:
water – 1 l,
vinegar 9% – 0.5 tbsp.
salt – 1 tbsp. l. with a slide,
sugar – 1.5 tbsp. l.

The simplest recipe for green tomatoes for the winter

For pickling, it is better to take small, cute, elastic tomatoes, approximately equal in size, without visible damage - cracks, scratches, dents, etc. If your tomatoes are all different sizes, you can also cut them into approximately equal slices. Wash the tomatoes thoroughly and set aside for now.

The next step is to prepare jars, you can take one 3 liters or a couple of smaller ones. We wash and then sterilize the jars over steam for 20-30 minutes, depending on the volume - with what bigger than a bank, the longer it needs to be sterilized. Place garlic, pepper and bay leaf cut lengthwise into 2-3 pieces into the prepared jars.

Let's return to the tomatoes - now they need to be blanched, i.e. let them simmer for a few seconds. A colander is perfect for this: place a portion of green vegetables in it, lower them into boiling water, wait 30-40 seconds. and take it out. Immediately place the blanched tomatoes into jars. We do the same with the next portions. Important: add a pinch of salt to the boiling water for blanching - this will help keep the color of the tomatoes bright and rich.

As soon as all the jars are filled, we begin preparing the marinade. We measure required quantity water, add salt, seasoning, sugar and vinegar. Spicy lovers can add chili pepper or ground red pepper here. Heat the mixture, stirring until the salt and sugar dissolve. Let it simmer for 4-5 minutes. and you're done.

We immediately wrap the rolled up jars in a warm blanket or blanket, turn them over and leave them in the room until they have completely cooled down. Afterwards, we hide them for storage in the place allocated for them.

In the fall, every amateur gardener thinks about where to put the unripe green tomatoes. Some pick them off and set them to ripen on their own, and many are looking for recipes for how delicious it is. It turns out there are a lot of recipes, and in this article we propose to consider one of them. So, how to close tomatoes that have not had time to ripen.

Recipe: Stuffed Green Tomatoes

This method is considered the most popular, and can probably take first place among blockages for winter. Covering green tomatoes will not be difficult at all. The appetizer turns out to be spicy; moderately added spices add aroma and freshness to the preservation. This snack We will prepare for four liter jars.

So that close up green tomatoes for the winter, you need to take the following ingredients:

brown small tomatoes - 3 kg,
garlic - 5 rather large heads,
hot pepper - 2 fruits,
parsley (greens) - one large bunch,
Bay leaf,
black peppercorns.

The brine is prepared based on one liter of water, taken:

one tablespoon - salt,
2 tablespoons - sugar,
6 tablespoons - 9% vinegar.

How to close green tomatoes for the winter

If you want preserved tomatoes from unripe tomatoes to be less spicy, you can adjust the amount of hot pepper and garlic to your taste. Even if you slightly reduce their dose, the snack will turn out no less tasty, more piquant, its taste will remain rich and pronounced.

To cover green tomatoes delicious for the winter, first you need to make the filling. To do this, you need to peel the husks from the garlic and cut it into thin slices. Wash the chilli peppers and cut them into thin strips. Then mix these components. It is also good to wash unripe tomatoes and cut each one in half, but not completely. In these tomato preparations, add mixed spices using a teaspoon. Then close both halves of the tomato, and also accurately stuff all the remaining green vegetables.

Before you begin the process of closing the tomato deliciously for the winter, you need to wash it well liter jars with soda and rinse with water, no need to sterilize. Place three peas of green parsley sprigs on the bottom of each jar allspice, bay leaf, and place the stuffed ones on top spicy filling vegetables. Pour boiling water over the tomatoes, let stand for 25 minutes, pour back into the pan, add sugar, vinegar and salt.

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Margarita Krivoruchko.