A simple recipe for small green pickled tomatoes. Pickled green tomatoes, like in a store during Soviet times

Pickled green tomatoes, like in a store in Soviet times, had their own unique taste. Now people are trying to remember it and restore it.

our history

If you remember exactly what a can of tomatoes looked like, then this will be possible. They were mostly green or brown. And this is because all the red tomatoes were stored under the counter and sold " to the right people" A simple buyer could only afford green ones.

What was in the jar? Yes, in general, not much: tomatoes, a couple of bay leaves, and 3-4 peas of hot pepper, peas and part of a horseradish leaf. But the GOST of the USSR legalized chilli peppers, parsley, celery and dill, although they were not in jars.

The marinade was made at canning factories and was the same for both red and green tomatoes, and it is much easier to recreate.

Pickled from the USSR

To make pickled green tomatoes in jars, a simple recipe is quite accessible. To do this, it is necessary, based on 3 liter jar:

brown or green tomatoes - 2 kg;
Bay leaf- 2 pcs.;
a branch of dill, parsley and celery;
hot peppers - 2 pcs.
salt - 60 g or 2 tbsp. spoons;
vinegar - 60 ml;
sugar - 1 tbsp. spoon or 25 g.

Since all preservation in canneries was carried out by pasteurization, in order to restore the taste of the past, it is better to pasteurize the product in a water bath.

The technological process consists of the following stages:

Place the greens and washed tomatoes into the prepared jar;
Add all the spices and seasonings;
Fill in hot water, cover with a metal lid and place in a pan with hot water for pasteurization;
From the moment the water boils in the pan, time it for 15 minutes;
We take out the jars and roll them up;
Cool down in the usual way, in factories no one turns over the canned food. It’s true that the seaming process is a little boring. They fill it with cold water and the machine rolls up, and then they put it in special thermostats and gradually raise the temperature.

Tomatoes marinated with horseradish

To figure out how to pickle green tomatoes like in a store Soviet time, you need to understand where exactly you tried the tomatoes. Since the Soviet Union was a huge country, and GOST, of course, was followed during production, but the place left its mark. The taste of the tomato was also influenced by the variety that was not provided for by GOST and where the tomatoes for processing were grown.

Soviet people have memories that cans of tomatoes always contained not only horseradish leaves, but also pieces of horseradish root, and these tomatoes were extremely tasty. Therefore, housewives of the old school and home canning They still make it with horseradish root.

For this purpose, some people dig up rhizomes in the basement in the fall and store them until the need arises to use them for preservation. Some people dig up young horseradish and use it.

In any case, before putting horseradish root in a jar, it must be washed well, peeled with a vegetable peeler, and, if necessary, soaked in water for 1-2 hours.

For every 3-liter jar you need about 40-50 g of root. Other spices include bay leaves, dill seeds, peppercorns and celery sprigs.

Otherwise, you can completely use the recipe from the previous recipe.

Delicious pickled green tomatoes for the winter can be prepared without sterilization.

The recipe bookmark for a 3-liter jar for such tomatoes is as follows:

green tomatoes or at the initial drilling stage 2-2.5 kg;
salt and sugar 60 g each;
vinegar - 60 ml;
allspice 4-5 pcs.;
hot peppers - 4-5 pcs.;
garlic - 2 cloves;
bay leaf - 2 pcs.;
horseradish leaf, stalk of celery and tarragon.

The technological process consists of the following stages:

Place all the herbs in a washed jar;
Place the washed and selected tomatoes;
Fill with boiling water. As a rule, this amount requires about 1.5 liters of water;
At the same time, bring the next portion of the filling to a boil;
As soon as it comes to a boil, drain the water from the tomatoes into the pan, and fill the vegetables with the next portion of water;
Make the marinade in a saucepan with drained water. To do this, add salt, sugar and vinegar;
Bring the marinade to a boil;
Drain the water from the tomatoes and add the marinade;
We roll up the jars and send them for storage after cooling.

Green tomatoes with green cucumbers, as well as company

Enough assortment popular snack especially for those who have picky household members. Give some cucumbers, others tomatoes. Having prepared both in one jar, you can uncork it and please everyone at once.

My grandmother really likes pickled green tomatoes like in the store in Soviet times, she still rolls them up, she says, there is nothing tastier, and there never will be. I agree with her, the tomatoes, however, turn out delicious - moderately sweet and sour, with a slight spicy tint. Such tomatoes - perfect snack For any feast, it couldn’t be more delicious. And grandma always serves tomatoes with mashed potatoes and cutlets - a dish from Soviet times, but what a yummy it is, you will never be able to refuse, even if you are on a diet, even proper nutrition or something else. In a word, I recommend the recipe to you one hundred percent. Prepare these too.

- green tomatoes – 1 kg,
- hot pepper – 1 pc.,
- bay leaf – 1 pc.,
- allspice- 3 pcs.,
- peppercorns – 3 pcs.,
- water – 1 l,
- salt - 50 g,
- sugar – 50 g,
- garlic – 1 clove,
- dill rosettes – 2 pcs.,
- vinegar essence – ½ tsp.

Preparation

First you need to choose the right tomatoes; they should not be very green, rather a little brownish. It’s better to cut the tomato and taste it a little; it shouldn’t taste bitter – the most important thing. Wash all the tomatoes, cut off the stems.

Wash a liter jar with baking soda in advance, then sterilize it as you wish - in the microwave/oven or over steam. Also sterilize the lid. Throw a few rosettes of dill, a piece of hot pepper, and a peeled and cut clove of garlic into the bottom of the jar.

Now fill the jar with small green tomatoes. Shake the jar several times so that the tomatoes fit together more tightly.

Pour boiling clean filtered water over the tomatoes. Cover the neck with a lid and leave for 5 minutes.

Afterwards, drain the water and measure the volume, adding a little water just in case. For a liter of water you need to take 50 grams of salt and sugar. Pour sugar and salt into the water, add bay leaf and peppercorns. Boil for three minutes, remove the bay.

Pour the marinade back into the tomatoes, add the essence, immediately roll up the lid of the jar and place it upside down. Wrap the jar in a blanket and leave for a day. I also advise you to prepare this

We invite you to prepare our favorite recipe for tomatoes marinated in Bulgarian style. Once upon a time these were exclusive preparations, in the distant Soviet Union, but even now they are tasty and relevant.

Let's get started!

Classic recipe for tomatoes marinated in Bulgarian style

Ingredients:

Small tomatoes (preferably thick-skinned and hard varieties);
Onions (cut into thin half rings);
Carrots (in circles, 1-2 mm thick);
Parsley;
bitter or allspice peas;
Bay leaf.

Ingredients for marinade (for 3 liters of water):

3 tbsp. salt;
7 tbsp Sahara;
250 ml. 9% vinegar.

Before you start canning, the jars must be thoroughly washed (it is not necessary to sterilize them). Place a handful of chopped onions, carrots and parsley (torn into small branches) at the bottom of clean jars.

In a 2-liter jar, add 5-6 peppercorns and a couple of bay leaves. After this, place the tomatoes tightly in the jars.

Now you can start preparing the marinade. Add salt and pepper to the water, stir thoroughly, and bring everything to a boil. When the marinade boils, pour vinegar into it. Pour the marinade into jars, filling them not to the very top, and put them in the oven, preheated to 160-170 degrees. The jars can be covered with lids. After about 10 minutes the boiling process begins. As soon as the marinade rises to the very top of the jars, you can safely take them out and begin the process of rolling up the lid.

For this type of workpiece, both a tin and a screw lid can be used. There is no need to turn the jars over after rolling. Simply cover them with a blanket or towel.

The recipe is quite simple, and the result will pleasantly please you. Your tomatoes will take their rightful place at every table!

Sweet and sour pickled tomatoes according to the Bulgarian recipe

Ingredients:

1.5 – 1.7 kg of ripe, small tomatoes;
1-2 dill umbrellas;
60-80 grams of horseradish root;
5-6 currant leaves;
1 horseradish leaf;
4-5 cloves of garlic;
10-12 peas of allspice;
1-2 pieces of hot capsicum;
1.7 liters of water;
1 tbsp. 6% vinegar;
3 tbsp. Sahara;
1.5 tbsp. salt.

Before you begin the preservation process, you must thoroughly wash the tomatoes and all herbs (preferably in running water). The greens should be cut with scissors so that the jars can hold more tomatoes.

For preservation, it is best to use three-liter jars, the bottom of which should be lined with dill, hot pepper, garlic, cherry and currant leaves. You also need to put horseradish root and peppercorns at the bottom of the jar. After this, the jars are filled with tomatoes to the very top.

For the first pouring of tomatoes, you must use “steep” boiling water (at three liter jar 1.7-1.8 liters). The boiling water remains in the jars for about 10-20 minutes, and then is simply poured out, since it will not be used anymore. Immediately after the water is drained, add a tablespoon of vinegar to each jar.

For the second filling, you need to prepare the marinade. Add salt and sugar to 1.7 liters of water and bring everything to a boil. Fill the jars with hot brine. After this, the jars must be rolled up with sterilized lids, turned over, and covered until completely cooled.

These tomatoes will become a real decoration for every table. Bon appetit!

Spicy pickled tomatoes for the winter

Ingredients (based on one three-liter jar):

Medium-sized tomatoes, late varieties;
100 g dill;
1 red pod hot pepper;
5-9 cloves of garlic (depending on size);
3 tbsp. coarse salt;
3 aspirin tablets, 0.5 g each.

How to cook spicy pickled tomatoes for the winter

All ingredients are indicated for one three-liter jar, so if canning is planned in one-liter containers, you simply need to divide the amount of spices by three. Before you begin the canning process, you must thoroughly wash the jars and sterilize them. This can be done in the oven, or in a boiling water bath.

At the bottom of the finished jars, you need to place a third of the chopped dill, hot pepper, cut into rings, as well as garlic, pre-cut into plates. After this, you need to fill the jar halfway with tomatoes, and again repeat the layer of herbs and spices (another third part). Next, fill the jar with tomatoes to the very top, and lay out the remaining spices.

When the tomatoes are laid, you need to pour salt and add aspirin (1 tablet). Then the jars are filled with “steep” boiling water and immediately rolled up with lids. Before cooling completely, the jars must be carefully wrapped. You can store the finished preserves both in a cool place and at room temperature.

Bon appetit!

Bulgarian marinated tomatoes, like in a USSR store

Also very interesting savory snack– tomatoes marinated in Bulgarian style, as they were sold in stores in the USSR. Let's try to do it!

Ingredients:

Green tomatoes small size– 5 kg;
5-7 cloves of garlic;
Parsley, celery and dill;
3 liters of water for marinade;
2 cups sugar;
1 glass of salt;
1 cup 6% vinegar.

Place herbs and garlic at the bottom of thoroughly washed jars. Fill the jars with tomatoes to the very top. Next you need to start preparing the marinade. Add sugar, salt, vinegar to the water and bring the resulting mixture to a boil. After this, you need to pour the prepared marinade into the jars of tomatoes and leave them to sterilize for about 20-25 minutes.

Cover the finished tomatoes with metal lids.

Bon appetit!

Pickled green tomatoes for the winter without sterilization

Ingredients:

1.5 kg of small green tomatoes;
2-3 laurel leaves;
7-10 peas of bitter and allspice;
4-5 cloves of garlic;
100 ml vinegar (9%);

For the marinade:

1 liter of water;
1 tbsp. salt (with top);
1.5 tbsp. Sahara.

Place a few peppercorns, garlic cloves, and a bay leaf on the bottom of the jars. Place the tomatoes in hot water for 25-30 seconds and blanch them this way (we do this in small portions). After this, you can immediately put the tomatoes in jars and start preparing the marinade. The water is brought to a boil. Salt and sugar are added to it. Boil everything together for 3 minutes. Add vinegar directly to the jars and immediately fill them with marinade. We close the jars with metal lids.

Marinated brown tomatoes for the winter

Ingredients:

10 kg of suitable tomatoes;
Parsley and dill (to taste);
Sweet pepper (8-10 pieces);
Hot pepper (5 pods);
7-8 cloves of garlic;
2 cups vinegar (6%).
5 liters of water;
1 glass of salt;
0.5 kg granulated sugar;

You need to pass 2 types of peppers, garlic, and herbs through a meat grinder. Add a glass of vinegar to the resulting mixture and leave for half an hour. After that ready mixture Place them on the bottom of sterilized jars and fill them to the top with tomatoes. Each tomato needs to be pierced once with a fork.

From necessary ingredients prepare the marinade and fill the jars with it. We sterilize jars in hot water 20-25 minutes, and roll them up.

Tomatoes marinated without sterilization “Simply class”

Ingredients (for a two liter jar):

2 kg of suitable tomatoes;
4-7 cloves of garlic;
1 tsp vinegar essences.
Water (1 liter);
2 tablespoons of salt;
6 tablespoons granulated sugar;
peppercorns (5-7 pcs.);
7 carnations;
Small dill umbrellas (1-2 pcs.);
Currant leaves.

The tomatoes need to be washed and the stems carefully removed. You need to insert part of a clove of garlic into each volume. Mix water and spices and boil for 10 minutes. Place herbs and tomatoes in jars and add a spoonful of vinegar essence. Now pour the brine, just removed from the heat, into the jars. The jars are rolled up, turned upside down, and wrapped until they cool completely.

Marinated tomatoes with vinegar essence

Ingredients:

2 kg of tomatoes;
2 tbsp. salt;
3 tbsp. Sahara;
1 tsp vinegar essence;
4-5 cloves of garlic;
1 bunch of parsley;
2-3 bunches of dill;
8-10 black peppercorns;
3-4 cloves.

Tomatoes need to be washed, dried and pierced with a toothpick. Place garlic, pepper, cloves, parsley and dill at the bottom of the jars. Fill the jars with tomatoes and pour boiling water for 15-20 minutes, covering with lids. Next, the water from the cans is poured into a saucepan and boiled with salt and sugar. Before removing from heat you need to add vinegar essence. Pour the finished marinade into jars and roll them up. The jars are rolled up with lids, turned over, and wrapped until they cool completely.

All. Our delicious and aromatic Bulgarian marinated tomatoes are ready and waiting in the wings to please you in winter. Bon appetit!

Summer is the time to harvest from the garden and prepare it properly. After all, having eaten plenty of ripe fruits, especially if the harvest has not let you down, you need to somehow preserve them until winter. Here they come to the aid of the summer resident all kinds of recipes conservation, there are a lot of them and each has its own advantages. But today, we invite you to be a little nostalgic and prepare pickled green tomatoes just like in the store in Soviet times. Surely many of you remember those times. And they miss it great recipe Well, we have prepared it just for you today.

As you remember, tomatoes were sold in both 5-liter and 3-liter jars, there were a lot of hot seasonings and hot peppers. But the most important secret was the selection of fruits: they should be green on the outside, but gradually turn pink inside.

Ingredients for a 3 liter jar:

Green tomatoes - 2 kilograms;
A small pod of hot pepper;
Allspice - about 7 peas;
Black pepper - 13-15 peas;
Water - about 2 liters;
Salt - 100 grams;
Sugar 100 grams;
Vinegar essence - 1 tsp.

Step by step recipe:

, you can first wash them with soda.
Place inside the jar: pepper, hot pepper, and a laurel leaf.
Rinse green tomatoes under running water. Fill the jar up to the neck with them.
Now boil water and pour it into the jar to the very top. Leave it in this form for 4 minutes.
We drain the water, while measuring its volume, add about 100 milliliters more.
Add salt and sugar to the brine, 50 grams per 1 liter. Place the pan with the liquid on the fire and boil it.
At once hot pickle pour into jars and cover with lids. Turn the jar upside down and cover with a blanket until completely cooled. Next, we put the pickled green tomatoes, just like in the store, in the basement for storage.
That's all, bon appetit!

A fairly simple recipe that even a novice housewife can handle. If you’ve never even tried green tomatoes like in the Soviet Union, be sure to try cooking them, because it’s not just about nostalgia, it’s a very tasty appetizer, which is not for nothing that won so many fans throughout the country!

Summer is the time to harvest from the garden and prepare it properly. After all, having eaten plenty of ripe fruits, especially if the harvest has not let you down, you need to somehow preserve them until winter. Here all kinds of preservation recipes come to the aid of the summer resident, there are a lot of them and each has its own advantages. But today, we invite you to be a little nostalgic and prepare pickled green tomatoes just like in the store in Soviet times. Surely many of you remember those times. And they miss this great recipe, well, today we have prepared it for you.

As you remember, tomatoes were sold in both 5 liter and 3 liter jars, there was a lot spicy seasonings, hot pepper. But the most important secret was the selection of fruits: they should be green on the outside, but gradually turn pink inside.

Ingredients for a 3 liter jar:

Green tomatoes - 2 kilograms;
A small pod of hot pepper;
Allspice - about 7 peas;
Black pepper - 13-15 peas;
Water - about 2 liters;
Salt - 100 grams;
Sugar 100 grams;
Vinegar essence - 1 tsp.

Step by step recipe:

, you can first wash them with soda.
Inside the jar we put: pepper, hot pepper, and bay leaf.
Rinse green tomatoes under running water. Fill the jar up to the neck with them.
Now boil water and pour it into the jar to the very top. Leave it in this form for 4 minutes.
We drain the water, while measuring its volume, add about 100 milliliters more.
Add salt and sugar to the brine, 50 grams per 1 liter. Place the pan with the liquid on the fire and boil it.
Immediately pour the hot brine into the jars and cover with a lid. Turn the jar upside down and cover with a blanket until completely cooled. Next, we put the pickled green tomatoes, just like in the store, in the basement for storage.
That's all, bon appetit!

A fairly simple recipe that even a novice housewife can handle. If you’ve never even tried green tomatoes like in the Soviet Union, be sure to try cooking them, because it’s not just about nostalgia, it’s a very tasty snack, which is not for nothing that won so many fans across the country in its time!

You might also be interested

Many people no longer remember what kind of hot green tomatoes were sold in jars in stores during Soviet times.

And whoever has tried it will hardly be able to forget their spicy taste.

Three-liter and five-liter bottles with large green fruits, peppercorns, bay leaves and one bright red hot pepper pod...

If you want to remember the old days and prepare pickled green tomatoes like in a store in the USSR, then this recipe is for you.

Pickled green tomatoes with photo

Little secret: The tastiest tomatoes are those that are still green on the outside, but have already begun to turn pink on the inside.

Ingredients for a 3 liter jar:

2 kg green tomatoes
half or a whole small hot pepper
2 bay leaves
6-8 peas of allspice
12-15 black peppercorns
2 liters of water (approx.)
100 g salt
100 g sugar
1 teaspoon vinegar essence

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Three super delicious recipes -

How to pickle green tomatoes the Soviet way:

1. The jar needs to be washed with baking soda(grandmother’s old method) and sterilize.

2. Place peppercorns, bay leaves and hot pepper pods at the bottom of the jar.

3. Wash the tomatoes well. Fill the jar with them to the neck.

4. Fill the jar to the top with boiling water and cover with a boiled lid. Leave for 3-4 minutes.

5. Drain the water and measure the volume. Add another 100 ml just in case.

6. Add salt and sugar in proportions of 50 g per liter of water.

7. Bring the brine to a boil.

8. Pour it back into the jar, add vinegar and roll up the canned green tomatoes for the winter.

9. Turn over onto lids and cover with a blanket until cool.

Then store it in a dark place.

The most delicious pickled green tomatoes, just like store-bought ones, are ready. Bon appetit and memories!

If you saw green tomatoes in a dream, then the dream may mean that in the near future you will have to spend a lot of effort and time to achieve your goal. And, if you don’t give up, but go through all the tests sent to you by fate, the result will exceed your wildest expectations.

My dears, I welcome you to my blog! Did you all have time? Well done! So now you have the most delicious and healthy snack for potatoes and any other side dish.

Surely many of you still have green tomatoes in your garden, which are often thrown away due to fear of solanine. Under no circumstances should you do this! Today I suggest you make a tasty and safe preparation for the winter - pickled green tomatoes.

They are unpretentious and easy to prepare. Moreover, after certain processing, solanine, which is harmful to our body, is neutralized. So don't be afraid to enjoy your green tomatoes and don't throw them away! Enjoy your preparations to you!

Excellent tomatoes can be marinated using this recipe. They are also called Georgian, but that’s not the point. They turn out so tasty that they can be used as a separate dish on the holiday table.

Ingredients:

green tomatoes – 4 kg
sweet pepper – 2-3 pcs.
hot pepper – 100-200 gr.
garlic – 150 gr.
bunch of parsley
bunch of celery
brine (for 1 liter of water, 2 heaped tablespoons of salt)

Cut the garlic into strips.

Chop parsley and celery.

Finely dice the sweet pepper and mix with garlic and herbs.

We put the brine. 2-3 minutes after boiling, remove it from the stove.

We make cuts on the tomatoes.

Finely chop the hot pepper and also add it to the greens.

Mix everything thoroughly.

We stuff the tomatoes with green minced meat.

Place the tomatoes in a jar and fill them with boiling brine.

We close the jar with a special plastic cover, and cover the top tightly with gauze. After a week, we put the workpiece in the refrigerator, and before that we store it in a warm place.

Please note: If mold forms on the surface of the jar, do not be alarmed! Just carefully remove it and throw it away. To prevent mold from forming when the brine has cooled, sprinkle plenty of mustard powder on top.

Green tomatoes in marinade - a simple recipe without sterilization

These tomatoes keep well even at room temperature. They are similar to barrel ones and go well with any dish.

Take:

Green tomatoes
Dill
Celery
Tarragon
cherry leaves
Garlic
Coriander seeds
Mustard seeds
Coarse salt
Pepper
Bay leaf

Cooking method in stages:

At the bottom of the bucket we put several sprigs of celery and dill, horseradish leaves, a sprig of tarragon, 5-6 bay leaves, 10 cherry leaves, several cloves of garlic.

Add one tablespoon each of coriander and mustard seeds.

Place the pepper mixture in a container.

Place the tomatoes tightly.

Add a sprig of dill, celery, horseradish, tarragon, bay and cherry leaves, garlic.

Place a layer of green tomatoes again.

Prepare the brine: take 3.5 tablespoons of salt for each liter of cold water and stir it thoroughly until dissolved.

Pour the resulting brine over the tomatoes.

We put pressure on it and leave it at room temperature for 2 weeks. Then we remove our delicious snack in the refrigerator.

We prepare pickled green tomatoes, just like in a store in Soviet times (USSR)

The easiest recipe for green tomatoes for the winter! Can be served as a salad with herbs, hot pepper and mustard oil.

We will need:

firm green tomatoes
horseradish leaf
garlic
black peppercorns
dill (umbels or seeds)
acetic acid 70%
brine (per liter of water, a tablespoon of coarse salt and sugar)

Cooking method in stages:

Prepare the brine: add salt and sugar to boiling water and keep on fire for 3-5 minutes.

Place a horseradish leaf and 4-5 cloves of garlic on the bottom of the jar.

Place green tomatoes tightly.

Add a few black peppercorns.

Add dill seeds.

Add a horseradish leaf and a slice of onion on top.

Fill the tomatoes in a jar with boiling brine.

Cover with lids and leave for 20 minutes, then pour the brine into a separate saucepan, put it on the fire and boil for 5 minutes.

Fill the tomatoes with brine.

Add one teaspoon of 70% vinegar essence to each one and a half liter jar. Then we roll up our tomatoes, turn the jars over and wrap the blanks in a blanket. Let it cool for a day, then put it in a cool place.

We marinate green tomatoes for the winter (you'll lick your fingers!)

It turns out very tasty and aromatic preparation. This recipe is for those who don’t have time to fuss with marinades for a long time.

Prepare:

Green tomatoes
Bay leaf
Cherry or currant leaves
Hot pepper
Garlic
A few pieces of horseradish root
Brine: for 1 liter of water, 2 tablespoons of salt, 1 tablespoon of sugar, 50 ml apple cider vinegar 6%

Cooking method in stages:

Pour salt and sugar into cold water, stir well and add apple cider vinegar.

At the bottom of the bucket we put spices to taste (bay and cherry (currant) leaves, hot pepper, garlic, horseradish root). Then place the green tomatoes tightly.

At the end, put the spice mixture back into the container.

Fill with cold brine.

We put pressure on it and keep the workpiece in a warm place for two weeks. During this time, green tomatoes will be ready for consumption, and they can be stored in the cellar or refrigerator.

Sweet green tomatoes in marinade

You'll have to tinker with these tomatoes. Since they must be prepared using the triple pouring method. . However, the efforts will not be in vain, since the tomatoes turn out to be very tasty.

Ingredients for a liter jar:

2 dill umbrellas
2 blackcurrant or raspberry leaves (or 2 bay leaves)
2 tablespoons (heaped) sugar
1 tablespoon (level) salt
1 teaspoon dry mustard
1 teaspoon grated garlic(3 forelocks)
5-8 pcs. any peppercorns
1 teaspoon vinegar essence 70%

Cooking method in stages:

Place the tomatoes in jars.

Pour salt into each preparation required proportion and pour boiling water over the tomatoes.

After 10 minutes, drain the water into the sink. During this time, the skin of the vegetables will be saturated and all the poison and bitterness will come out of them.

Grate the garlic on a medium grater.

The second time, pour boiling water over the green tomatoes without salt. We also leave for 10 minutes and drain the water.

Place peppercorns in jars.

Let's pour mustard powder, salt and sugar.

Add grated garlic to each jar.

Pour boiling water over the preparations.

Add vinegar essence. Close the jars tightly and roll them on the table so that the ingredients are thoroughly mixed. Now we put the pieces upside down, wrap them and leave them until they cool completely.

Hot marinate green tomatoes in jars

Who doesn't trust cold pickling, you can use this recipe. I know that many people like to marinate tomatoes in hot brine. Plus, this recipe is very simple and quick to prepare.

Take:

Green tomatoes
Garlic
Bay leaf
Peppercorns
Vinegar 9%
Sugar

Cooking method in stages:

Prepare the marinade: add one tablespoon of salt and sugar per liter of water.

Steam the green tomatoes for one minute.

Place peppercorns, bay leaves, and garlic in a jar.

Place the steamed tomatoes tightly in a jar.

For each liter jar, add two tablespoons of 9% vinegar.

Fill with boiling brine.

We close the jars and wrap them in a blanket until they cool completely. We keep it warm for a week, then put it in the refrigerator and treat the household!

Marinated green tomatoes with garlic for the winter

The technology for preparing these tomatoes is similar to the Georgian recipe. However, here we will only stuff vegetables thin slices garlic It turns out awesome snack, check it out for yourself!

Prepare:

Green tomatoes
Garlic
Sugar
Vinegar 9%
Bay leaf
Vodka

Cooking method in stages:

We make cuts on green tomatoes.

Stuff the tomatoes with thin cloves of garlic.

Place vegetables in a jar.

Pour boiling water over and leave for 5 minutes.

Meanwhile, prepare the marinade: take 2 tablespoons of sugar and 1 tablespoon of salt per liter of water, as well as 100 ml of 9% vinegar. Boil for 2-3 minutes.

Drain the water into the sink.

Place a bay leaf on top.

Fill the jars with boiling marinade.

Add 1 teaspoon of vodka to each jar.

We roll up the workpiece and turn it over, wrapping it in a blanket.

Do you, my dears, like pickled green tomatoes? Which recipe did you like best? Share your opinion in the comments. See you again on the blog!