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. These tomatoes are an ideal appetizer for any feast; it couldn’t be tastier. And grandma always serves tomatoes with mashed potatoes and cutlets - a dish from Soviet times, but how delicious it is, you will never be able to refuse, even if you are on a diet, even eating right, 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.

Recipe with photos step by step:

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

Green tomato preparations have already become a traditional snack for many families. Pickled vegetables turn out juicy and aromatic, with a spicy aftertaste. At the same time, the tomatoes hold their shape perfectly and look very appetizing on any table. To make the preparation “finger-licking”, you can prepare it according to several simple recipes.

A green tomato appetizer is prepared in just a few minutes. After preparation, the contents need to sit for a month. The longer the preparation sits, the better the tomatoes will be salted. You can add your favorite spices and ingredients to the appetizer as you wish. Spicy seasonings are suitable for tomatoes, but you need to add them little by little, otherwise you can overdo it.

Classic marinating recipe

The method involves preparing a marinade that is poured over the tomatoes. The taste of vegetables has a pleasant sourness. Pickled tomatoes can be stored for a long time - 2-3 years in a cool place.

Ingredients:

• tomatoes - 1-1.5 kg;
• liter of water;
• tbsp granulated sugar;
• tbsp vinegar 9%;
• tsp salt;
• 3-4 black peppercorns;
• a pair of dill umbrellas.

Preparation:

Tomatoes are soaked in cool water for a couple of hours. Then wipe them dry with a clean towel and make punctures with a needle (2-4 punctures) near the stalk.

Place dill and pepper in a clean jar at the bottom. Place the tomatoes on top, pressing down lightly so that they lie closer to each other. There is no need to be afraid of damaging the fruit; green tomatoes have firm flesh and do not choke.

Boil water in a saucepan in which granulated sugar and salt have been dissolved. The fire is turned off and vinegar is added to the water. Pour brine into the jar to the very top.

The workpiece must be sterilized in boiling water for at least half an hour. When sterilization is complete, close the container tightly with a lid and turn it over. After cooling, remove the workpiece and store it in the refrigerator.

Important!

The shelf life of the snack depends on the tightness of the lid. It is best to seal jars with disposable metal lids.

Pickled green tomatoes “Finger lickin’ good”

You can salt the fruits not only whole, but also in slices. It turns out to be a kind of salad for the winter - tomato pieces in brine with seasonings.

Ingredients:

• green tomatoes - 1-1.5 kg;
• 1 pod of red pepper;
• 1 tbsp. granulated sugar;
• tsp vinegar 9%;
• 1 tsp salt;
• black pepper - 3-4 peas;
• ground coriander, 1/2 tsp;
• cloves 2-3 pcs.;
• bay leaf -2-3 pcs.

Preparation:

Clean, washed tomatoes are dried from moisture on a paper towel. Each fruit is cut into 5-6 parts so that the seed chamber remains in the segment.

Bring a liter of water to a boil in a saucepan, add spices, sugar and salt, and mix. Lastly, add vinegar to the mixture.

Cut red hot pepper into a jar, add bay leaves and tomato slices to the very top of the jar. Fill the contents with hot water and cover with a lid.

You can sterilize the workpiece in the oven for at least 15-20 minutes. Then cover the jars with lids and allow to cool.

When the workpiece is salted, before serving, part of the brine is drained, a little vegetable oil is poured onto the slices and sprinkled with finely chopped dill and parsley.

Pickled green tomatoes without sterilization for the winter

You can refuse to sterilize the jars, but the shelf life will not be significantly reduced. The workpiece is packaged in a clean container, which is washed in advance with baking soda.

• 1.2-1.5 kg of green tomatoes;
• 5-6 cloves of garlic;
• 4-5 peas of black allspice;
• 1 tbsp. vinegar 9%;
• 1 tbsp. salt;
• 1 tbsp. Sahara;
• currant leaves - 4-5 pcs.

Preparation:

Tomatoes are soaked for a couple of hours in a bowl of cold water. After soaking in the peel, make 2-3 punctures with a toothpick or needle.

Garlic, pepper and currant leaves are placed in a jar. Then the tomatoes are laid in rows.

Prepare the brine: pour 1-1.5 liters of water into a saucepan and boil for 1-2 minutes, then add vinegar, salt, sugar to it and pour the resulting mixture into a jar.

Immediately, without allowing the workpiece to cool, roll up the container with a lid and leave for 10-12 hours at room temperature. When the contents have cooled, the jars are put into the refrigerator or basement.

Important!

When the jars are rolled up, turn them over and place them on the lids. This method will help determine which of the lids is not sealed tightly and is leaking.

Green tomatoes with garlic, pepper and herbs

Spicy lovers will love the recipe with horseradish and garlic. If desired, the amount of garlic can be reduced or, conversely, increased. This will not spoil the workpiece.

• 1.5-2 kg of green tomatoes;
• 6-7 garlic cloves;
• 2-3 pcs. horseradish root;
• 1 tsp vinegar 6%;
• 1.5 tbsp sugar;
• 1 tsp salt;
• 4-5 sprigs of dill;
• black pepper - 5-6 peas.

Preparation:

The tomatoes are washed well to remove any contamination; if the fruits are too large, they can be cut in half. Medium-sized fruits do not need to be cut.

Place a couple of garlic cloves, peppercorns and horseradish root on the bottom of a clean, prepared container. Then the tomatoes are laid out in rows, and between them a layer is made of the remaining garlic, dill and pepper.

Pour 1.5 liters of water into a saucepan, bring to a boil and dissolve salt, granulated sugar and vinegar in it. The contents of the jar are filled with freshly prepared hot brine so that all the tomatoes are in the liquid.

Place the jar in the microwave for 10-15 minutes and turn on the heat. Then close the container with a lid and, after cooling, put it in a cool, dark place.

Surely many people are familiar with the taste of green tomatoes from childhood. Previously, this preparation was sold in stores, but you can prepare it yourself at home. The recipe is very simple, even an inexperienced housewife can handle it.

• 2.5-3 kg of tomatoes;
• 2 liters of water;
• 20 g granulated sugar;
• 15 g salt;
• 1 tbsp. vinegar 9%;
• 3-4 garlic cloves;
• 2-3 pcs. carnations;
• 5-6 peas of allspice.

Preparation:

Garlic, cloves and allspice are placed at the bottom of the pickling container.

Place the prepared tomatoes on top of each other so that there is practically no space between them.

Boil the brine on the stove: add salt, granulated sugar and vinegar to hot water. Pour the brine into the jar.

The container with the workpiece is sterilized for at least 20 minutes. After cooling, the workpiece is stored in cool conditions.

Sweet recipe for pickled green tomatoes

For those who don’t really like spicy and salty foods, you can cook green tomatoes in sweet and sour tomato juice. They turn out very tender and tasty.

• 1.5-2 kg of green tomato fruits;
• 1 liter of tomato juice;
• 2 tbsp. granulated sugar;
• 1 tsp salt;
• 1 tsp vinegar 6%;
• bay leaf - 4-5 pcs.;
• peppercorns - 5-6 pcs.

Place bay leaves and pepper into a clean, prepared container.

Tomatoes are cut into 4-6 large pieces and transferred to a jar.

Tomato juice is brought to a boil, salted and sugar is added along with vinegar. The juice is poured into a jar with the tomatoes and sterilized for 20-30 minutes in boiling water.

Attention!

To make the preparation especially tasty, it is better to use homemade tomato juice.

When preparing, you can use several secrets, then the preparation will be a success:

• You need to use only homemade tomatoes that are small in size and have elastic skin;
• For preservation, choose healthy fruits that have no cracks or dents;
• the workpiece is packaged in small jars with a volume of 1.5-2 liters. They are convenient for storing snacks.

Pickling and pickling green tomatoes is an unusual way to surprise your household with something tasty. The snack instantly disappears from the table, as soon as you put it down. Even the most sophisticated gourmets will be delighted if they try green tomatoes in brine.

Do you want to cook delicious green tomatoes for the winter, marinated just like in the store? This article will be of interest to you.

Most people have probably already forgotten the taste of store-bought green tomatoes from Soviet times. And those who remember will not be able to forget the taste of that marinade. Such tomatoes were sold in large and even huge jars, and were seasoned with pepper and bay leaves.

Below are recipes for pickled green tomatoes that are better than store-bought ones. Open a kitchen book and write down recipes.

Ingredients and preparation:

1. We take about three kilograms of tomatoes, green ones, and also 200 grams of all kinds of greens (horseradish, dill), you can use cherry leaves.
2. In each preservation jar you need to place half an onion, cut into half rings; garlic can be added at your discretion.
3. To prepare the required marinade, you need to prepare: three and a half liters of boiling water, a glass of sugar, four teaspoons of salt, several bay leaves, six white and black peppercorns and a glass of ordinary vinegar.
4. Use sunflower or olive oil at the rate of twenty grams per liter jar of seaming.
5. This recipe is sometimes modified. Use a different type of marinade. For it (a three-liter jar), take: a couple of liters of water, a spoon, a tablespoon of granulated sugar, and add the same amount of salt, the same amount of acetic acid and olive oil.
6. To begin, place the herbs, selected oil, and garlic cloves into a container. Then add green tomatoes and onion, chopped into half rings, on top. Pour vinegar into the prepared marinade and bring the marinade to a level so that it covers the green tomatoes that have just boiled.
7. Sterilize liter jars for ten minutes.

"Green tomatoes with garlic"

In order to prepare the marinade for these green tomatoes, use the following ingredients (account for three one-liter jars):

• liter of boiled water,
• a glass of granulated sugar,
• two teaspoons of rock salt,
• half a glass of acetic acid,
• as well as horseradish or other greens for marinade.

Preparation:

1. You need to make holes on the tomato in four places. Stick garlic in them.
2. Place the tomatoes in jars, then fill them with more hot and fresh brine.
3. The rolled up jars must be placed with the lid down, covered with insulation and kept for up to two days until they cool down.

"Spicy Green Tomatoes"

Any gourmet will be satisfied with such spicy and pungent green pickled tomatoes, just like from the store.

Ingredients:

You need to take five liters of boiled water:

• one spoon of rock salt,
• four hundred grams of sugar,
• two hundred grams of table vinegar,
• ten heads of garlic,
• five bell peppers,
• laurel,
• peppercorns and greens.
• Collect a whole bucket of green tomatoes themselves.

Preparation:

1. Chop spices, bell peppers, herbs and garlic and mix.
2. Make a cross-shaped cut on the vegetables, where there is no tail on the vegetable.
3. Afterwards, stuff the cut area with the prepared filling.
4. Place the tomatoes in jars, add bay leaves and peppercorns.
5. Ready-made marinade, pour into jars and then all that remains is to sterilize.

1 liter jars are sterilized for 10 minutes,

1.5 liters - 15 minutes,

2 liters - 20 minutes.

"Drunk Green Tomatoes"

The marinade is prepared taking into account seven seven hundred gram jars.

Ingredients:

To fill you need to take:

• one and a half liters of boiled water,
• glass of sugar sugar,
• fifty grams of salt,
• five laurel leaves,
• head of garlic
• ten peas of white and black pepper,
• five units of cloves,
• twenty milliliters of vodka,
• a couple of pinches of red pepper,
• twenty milliliters of vinegar.

Preparation:

1. Pour the prepared filling from the above ingredients into the green tomatoes, which can be cut into 4 slices.
2. Subject the jars to processing - sterilization for fifteen minutes.
3. Next, roll up the lids and wrap for several hours.

The advantage of this recipe for green tomatoes pickled for the winter is that such jars tolerate storage well even at high indoor temperatures.

Ingredients:

To fill you need:

• liter of boiled water,
• a glass of regular granulated sugar,
• two tablespoons of rock salt,
• one hundred grams of six percent acetic acid,
• pepper, it is advisable to choose sweet varieties.

Preparation:

1. You need to place green tomatoes next to the sweet pepper slices in jars.
2. After this, pour hot water over the vegetables twice and pour it out.
3. The third time you need to pour boiling brine and start rolling up the finished jars.

These pickled tomatoes will taste like those from the store of bygone days.

You can also cook these tomatoes using tomato juice, but without using vinegar. Make tomato juice, add spices to it: rock salt, granulated sugar and three pinches of cinnamon, everything as per the recipe and boil for five minutes.

Then pour the juice over the vegetables and add aspirin, including a liter jar, then close the lid and send to a warm place.

“Green tomatoes are to die for”

Ingredients:

For the marinade you will need:

• liter of water,
• a small glass of granulated sugar,
• seven bay leaves,
• thirty grams of pepper, preferably allspice, which is in the form of peas,
• ten carnations,
• cinnamon,
• regular gelatin,
• half a glass of ordinary vinegar, six percent.

Preparation:

1. Pour gelatin in advance with water at room temperature for forty minutes.
2. The marinade with the above ingredients must be boiled.
3. Add prepared gelatin and vinegar to it, boil again.
4. Pour the tomatoes into jars and process - sterilize for ten minutes.

"Green tomatoes with cabbage"

Ingredients:

For filling you will need:

• two and a half liters of water,
• one hundred grams of salt,
• two hundred grams of sugar,
• one hundred twenty-five grams of acetic acid,
• greenery,
• sweet peppers,
• cabbage small head.

Preparation:

1. Cut the green tomatoes and cabbage into medium slices.
2. Add spices there and distribute into jars.
3. Add boiling water to the jars and let them sit for twenty minutes; when the time is up, drain the water.
4. Next, add the prepared marinade and an aspirin tablet.
5. Heat the jars for fifteen minutes.

"Salted green tomatoes for the winter"

Ingredients:

For brine, take ten kilograms of tomato:

• eight liters of boiled water,
• five hundred grams of salt,
• a large glass of sugar,
• two hundred grams of dill,
• ten grams of hot pepper,
• two hundred grams of greens (currant leaves).

Preparation:

1. Place the tomatoes in a wooden barrel and season with spices.
2. Sprinkle sugar at the bottom of the container.
3. Afterwards, fill the contents of the barrel with the prepared brine.
4. The container with tomatoes must be closed with a lid and placed under pressure.
5. After forty days, you can try salted green tomatoes.
6. They need to be stored where it is cool.

All of the above recipes about green tomatoes for the winter, marinated like in a store, will appeal to everyone’s taste. Such vegetables are good for increasing appetite and also improving intestinal function. Bon appetit!

Some people believe that only red tomatoes can be pickled. But it is not so. To see otherwise, you can try cooking pickled green tomatoes. There are several interesting recipes that will help you get excellent original snacks from these unripe fruits.

The simplest option is cold marinating. It is convenient to use when you need to preserve a large number of fruits.

According to classical technology, the following ingredients will be needed for work:

• fresh green tomatoes;
• 8 liters of clean water;
• 1 tbsp. Sahara;
• 4 tbsp. table vinegar;
• 300 grams of table salt;
• 10 aspirin tablets;
• a few bay leaves and peppercorns.

How to properly make pickled green tomatoes:

1. First, the tomatoes need to be sorted, removing damaged fruits and those that show signs of spoilage. Then they should be washed thoroughly.
2. Place the fruits in prepared containers.
3. Place spices and herbs there.
4. To prepare the marinade, add the remaining ingredients (salt, vinegar, aspirin and sugar) to the water. Stir them thoroughly.
5. Pour the prepared solution over the vegetables so that they are completely covered with liquid.
6. Seal the containers and place in a cool place.

In just two weeks you will be able to taste the fragrant pickled tomatoes.

Winter preparations in jars

You can pickle vegetables for the winter in different containers. But most often, ordinary glass jars are used for this. They are very convenient not only for canning, but also for monitoring the condition of fruits during storage.

The hot marinating method is ideal for such dishes.

For its implementation, in addition to the tomatoes themselves, the following products are taken:

• drinking water;
• 80 g white sugar;
• 100 g vinegar 5%;
• laurel leaf;
• 60 g table salt;
• several peas of peppers (bitter and allspice).

How to hot pickle tomatoes in a glass container:

1. Sort and wash the fruits.
2. Place them in jars.
3. Place all other ingredients (except vinegar) in a saucepan.
4. Put it on the fire and cook for 20 minutes after the mixture boils.
5. Add a bite.
6. Pour freshly prepared marinade over vegetables.
7. Just cover the jars with lids and sterilize them and their contents for about 10 minutes.
8. After this, the containers must be tightly sealed and sent to the basement for cooling.

In winter, such tomatoes will be an excellent alternative to cucumbers for preparing the famous Olivier.

Recipe like in the USSR

During the Soviet Union, pickled green tomatoes could be found on the shelves in every grocery store. They were usually sold in liter or three liter jars.

To prepare it in a factory setting, we used different recipes, but to repeat one of them in a home kitchen, for two three-liter jars you will need:

• 4 kilograms of tomatoes (green or slightly brown);
• 4 bay leaves;
• 10 milliliters of vinegar essence;
• 2 liters of clean water;
• 4 dry buds of culinary cloves;
• 30 allspice peas and half as much black pepper;
• 2 small pods of hot chili;
• half a glass of fine salt;
• 170 – 180 g sugar.

Method for preparing popular preserves:

1. Wash the jars clean and steam them or keep them in a hot oven for a few minutes.
2. Wash and dry all components.
3. Place spices at the bottom of the container. Place tomatoes on them up to the neck of the container.
4. Boil the specified amount of water in a convenient container.
5. Pour it over the unripe fruits and leave them there for about 5 minutes.
6. Pour the liquid back into the same container. Add the salt and sugar specified in the recipe and boil the mixture again. After this, add the essence and remove the pan from the stove.
7. Pour the barely boiling marinade over the fruits and immediately roll up the jars with metal lids.
8. Then they need to be turned over, wrapped tightly and waited for final cooling.

These tomatoes taste very much like the ones you could once buy in stores.

Thanks to double filling, sterilization is not required in this case, which greatly simplifies the work.

Marinated green tomatoes with garlic

To make pickled tomatoes more flavorful, it is better to cook them with garlic. There may be several options here. Among them, it is worth highlighting one recipe that is especially popular.

For it you will need:

• green tomatoes;
• fresh garlic.

The marinade will require the use of the following components:

• 3 liters of drinking water;
• 75 g granulated sugar;
• 200 ml vinegar 9%;
• 60 g medium-sized salt;
• 3 laurel leaves;
• several branches and grains of dill (fresh or dried).

Repeating this recipe is not difficult.

You just need:

1. Select small tomatoes and wash them thoroughly.
2. Peel the garlic and cut it into pieces.
3. Make a cut in each tomato with a sharp knife and insert a piece of garlic into it.
4. Place dill branches at the bottom of the jars, and stuffed tomatoes on them.
5. Prepare the marinade separately. Traditionally, vinegar should be added at the very end.
6. Fill the jars to the top with hot solution and roll up.

This recipe also excludes the sterilization step, since garlic and vinegar are already excellent preservatives.

Cooking in a quick way

If you don’t want to wait a long time, you can pickle green tomatoes using the accelerated method.

In this case you need to take:

• 3 large tomatoes;
• half a liter of water;
• 300 milliliters of vinegar 9%;
• 75 grams of salt;
• a head of garlic;
• 200 grams of fresh dill branches.

Everything is done very simply:

1. Wash the tomatoes thoroughly and carefully cut into large slices.
2. Chop the dill as desired.
3. Chop the peeled garlic cloves into thin slices.
4. Place the products in a wide container and mix.
5. Separately, boil water and dissolve salt in it. Only then add vinegar.
6. Pour the boiling solution over the vegetables.
7. After cooling, put them in the refrigerator.

In just an hour, a quick appetizer of green pickled fruits will be ready.

Original dish with cabbage and apples

Experienced housewives know how to make various winter preparations. For example, unripe tomatoes can make an excellent vegetable base for soup.

To prepare it, you need to take:

• 1.5 kilograms of cabbage (namely white cabbage);
• 600 grams of onions;
• 1 kilogram of green tomatoes and the same amount of sweet pepper;
• 0.3 kilograms of apples;
• 0.7 kilograms of carrots;
• 60 grams of salt;
• 300 milliliters of refined vegetable oil;
• 25 grams of peppercorns;
• 75 grams of sugar;
• 5 milliliters of vinegar essence.

Technology for preparing soup base:

1. Cut the tomatoes and peeled onions into cups.
2. Finely chop the cabbage.
3. Finely chop the peppers and apples. They should first remove the core and seeds.
4. Place all ingredients according to the recipe (except for the essence) in a saucepan.
5. Add a little water to them and put the container on the fire.
6. After the brine boils, reduce the flame and cook for 20 minutes.
7. Introduce the essence and continue heat treatment in the same mode for about another 10 minutes.
8. Place the still hot mass into pre-sterilized jars and roll them up. Store in a cool place.

In winter, all you have to do is add this base to a pan with boiling potatoes and in 4 minutes a light and very aromatic vegetable soup will be ready.

Spicy pickling recipe

If you add hot chili to marinated slightly sweet tomatoes, you get a fragrant, spicy snack. There are many lovers who will like this dish.

To work you will need:

• 1 kilogram of small green tomatoes;
• 10 black peas and 6 allspice;
• Bay leaf;
• ½ pod of hot pepper.

For the brine:

• half a liter of drinking water;
• 30 grams of granulated sugar and salt;
• 2.5 milliliters of vinegar essence.

How to make spicy green tomatoes for the winter:

1. Glass jars must first be thoroughly washed and doused with boiling water.
2. Place pepper and other spices at the bottom of the dried containers.
3. Sprinkle whole tomatoes on top.
4. Pour boiling water into the jars to the top, cover them with lids and leave in this position for 3 minutes.
5. Pour the liquid back into the pan and prepare a brine from it, measuring out the amount of ingredients required according to the recipe.
6. Pour the boiling solution over the tomatoes.
7. Immediately roll up the jars, wrap them in a warm blanket and leave to cool for 3 days.

It is better to store such preparations in the basement or on the bottom shelf of the refrigerator.

Where can you use pickled green tomatoes?

Today, many housewives prepare pickled green tomatoes for the winter. True, most people believe that they should only be consumed as a simple snack. But as practice shows, the scope of their application is much wider.

Unripe pickled tomatoes are used as a complement to various meat dishes, they are added to soups, pizza and canapé fillings. In addition, you can make a very tasty salad from these tomatoes in a few minutes.

A minimum set of components will be required:

• 6 green pickled fruits;
• a quarter of a medium onion;
• 10 olives (pitted);
• fresh herbs (dill with parsley)
• half a teaspoon of French mustard;
• olive oil.

Preparing this salad is not at all difficult:

1. Carefully cut the tomatoes into 4 parts. If the fruits are very small, you can divide them in half.
2. Finely chop the onion.
3. Cut the olives into slices.
4. Finely chop the greens.
5. Place the products in a bowl, add mustard, pour oil and mix.

This salad should not be eaten immediately. It needs to brew a little so that the products can absorb each other’s aromas. The appearance and original smell of this dish alone makes you hungry!

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 need to use “steep” boiling water (1.7-1.8 liters for a three-liter jar). 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 pod of red 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 either in a cool place or at room temperature.

Bon appetit!

Bulgarian marinated tomatoes, like in a USSR store

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

Ingredients:

• Small green tomatoes – 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 this, place the finished mixture on the bottom of sterilized jars and fill them to the top with tomatoes. Each tomato needs to be pierced once with a fork.

We prepare a marinade from the necessary ingredients and fill the jars with it. Sterilize the jars in hot water for 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!