Delicious green tomatoes for the winter, the recipes for which, experienced housewives will share in our article, are rarely used fresh for food, they are mainly canned. We offer proven simple recipes, which are based on green tomatoes.

Preparing green tomatoes for the winter, We provide ourselves with a lot of vitamins and various minerals that can have a positive effect on the body and immune system. In addition, using them in the diet greatly reduces the risk of developing malignant tumors and heart attacks. The composition of this vegetable improves the production of serotonin, which is a regulator of human mood. Also, it helps improve the functioning of the nervous system.

Important! Strongly green tomatoes are not suitable for canning. It is better to take light vegetables with a milky tint. It's even better if they are large.

Green tomato salad recipe without sterilization

Some women canning tomatoes according to various recipes using sterilization of jars. Experience shows that this procedure is too troublesome, so not everyone likes it. There is another way to prepare delicious snacks without sterilization.

First, you should thoroughly wash and dry the empty jars. Then they must be sterilized. There are several ways:

The lids can simply be boiled for a few minutes. In this case, there will be no problems with preparing the product for the winter.

To prepare a delicious recipe you need the following ingredients:

• Green tomatoes – 3 kg.
• Carrots, bell peppers and onions – 0.5 kg each.
• Garlic – 1.5 heads.
• Hot pepper – a small pod.
• Vinegar (9%) – 100 ml each.
• Vegetable oil – 100 ml.
• Salt – 1/4 tbsp.
• Granulated sugar - 1/4 tbsp.
• Water - as needed.

Preparation:

• Before you start preparing the salad, wash all the vegetables well.
• Chop tomatoes and sweet peppers into small cubes.
• The remaining vegetables should be grated.
• Place the prepared products in a bowl, add vegetable oil and boil.

Advice! If the vegetables do not release enough juice during cooking, you can add water.

• After boiling, add salt, sugar, vinegar to the mixture and keep everything on low heat for a few minutes.
• We quickly place the hot salad in prepared jars and immediately roll it up.

Watch the video! Green tomato salad for the winter

Finger-licking green tomatoes for the winter

The dish according to this recipe is quite easy and quick to make, and it turns out very appetizing.

Grocery list:

• Green tomatoes – 3 kg.
• Greens: dill, parsley, cherry and currant leaves – 200 g.
• Large onion.
• Head of garlic.

Products for marinade:

• Water – 3 l.
• 9% vinegar – 1 glass.
• Sunflower oil – 3 tbsp
• Black pepper – 5 peas.
• Bay leaf – 2-3 leaves.
• Sugar – 140g.
• Salt – 35g.

Preparation:

1. We take pre-prepared three-liter jars and begin to put the above components into them. Place peeled and chopped garlic, washed herbs, and vegetable oil at the bottom of the container.
2. Then carefully place the green tomatoes and onions. Very large fruits can be cut into two or more parts. Cut the onion into rings, half rings or as you like.
3. To prepare the marinade according to the recipe, add sugar, salt, bay leaf and allspice to the water. Stir the solution well and let it boil.
4. Then remove the pan with the marinade from the heat and pour in the vinegar.
5. Fill the contents of the jars with marinade (hot only) and cover with a lid. In this form, leave the container with the workpiece for 20 minutes, and then roll it up.

Watch the video! Cooking delicious green tomatoes

Pickled green tomatoes just like in the store

Products:

• Green tomatoes - 600 g.
• Dill umbrellas - 20 g.
• Garlic – 1-2 cloves.
• Bay leaf and peppercorns - 1 pc.

For filling:

• Water – 1 l;
• Salt – 2 tbsp. spoons;
• Sugar - 2 tbsp. spoons;
• Vinegar 9% - 30 ml.

Advice! It is advisable to use dill in the form of umbrellas. Moreover, its seeds must already be mature. They will give the marinade a special aroma that is unique only to this plant.

1. It is better to cut the garlic into small slices.
2. Place herbs and all the spices at the bottom of the jars.
3. Well washed and dried tomatoes must be pierced with a toothpick in the places of the stalk.
4. Then the fruits are placed in jars close to each other and poured with boiling water. So you need to hold the jars covered with lids for about 5 minutes.
5. Now pour the water into the pan, add all the ingredients for pouring and boil.
6. Add the required amount of vinegar to the jars, fill with boiling marinade and close the lids tightly.

Watch the video! Pickled green tomatoes for the winter!

Spicy stuffed green tomatoes

Components:

• Tomatoes – 3 kg
• Carrots – 1 kg.
• Garlic at the rate of 1 tooth. for 1 tomato.

Refueling:

• Water - 4 l.
• Sugar – 100g.
• Salt – 50g.
• Allspice and cloves - 3 pieces.
• Black pepper – 6 pieces.
• Vinegar – 100ml.

How to cook:

1. First of all, you should prepare the jars for preservation: wash, dry and sterilize.
2. Wash the tomatoes thoroughly and make a small cut in the shape of a cross on them.
3. Cut the carrots into cubes measuring 2 by 2 cm.
4. Cut all the garlic cloves into approximately 10 pieces.
5. Now let's start stuffing green tomatoes. Using a spoon or finger, remove a spoonful of pulp from the cut and place carrots mixed with garlic in this place. Place the tomatoes in glass jars and fill with boiling water for 15 minutes.
6. After 15 minutes, the water must be drained into a separate bowl so that you know its quantity and immediately pour it into the pan.
7. To prepare the filling, add all the necessary ingredients to the water, mix and boil.
8. Pour green tomatoes with garlic and keep it like this for 10 minutes.
9. Now pour the marinade into a saucepan to boil again.
10. At the end of cooking, add vinegar and pour in the tomatoes again.
11. We quickly roll up the jars. After 7 weeks you can already enjoy this delicious dish.

Watch the video! Spicy green tomatoes stuffed with herbs and garlic

Pickled green tomatoes for the winter

Green tomatoes are very tasty when pickled. In addition, they are easy and simple to prepare. They are fermented in barrels, enamel or plastic buckets. We offer a recipe for pickled tomatoes prepared to the bank oh 3 liters.

Products:

• Unripe tomatoes – 4 kg.
• Garlic - 2 heads.
• Black peppercorns – 20 pieces.
• Dried dill, horseradish.
• Allspice – 16 pieces.
• Hot pepper – 2 pods.
• Carnation – 12 inflorescences.
• Laurel leaf – 6 pieces.
• Salt and sugar 4 tbsp. l.

Preparation:

1. Place the above ingredients in a jar.
2. Fill everything with warm water and close the lid.
3. Leave the container in a dark and cool place for 2 months, after which the pickled tomatoes are ready to eat.

Watch the video! Pickled green tomatoes for the winter

Green tomatoes for the winter in Korean

A very tasty recipe that is easy to prepare.

Ingredients:

• Green tomatoes – 3 kg.
• Sweet pepper – 6 pieces.
• 9% vinegar - 150 ml.
• Sunflower oil - 150 ml.
• Sugar – 150 g.
• Salt – 3 tbsp. l.
• Garlic – 2 heads.
• Any greens, red pepper.

Cooking process:

1. Clean the jars well and wash the vegetables.
2. Chop the greens and garlic, and cut the green tomatoes into pieces.
3. Chop the bell pepper into strips.
4. Use as much hot pepper as you like. It needs to be chopped into cubes.
5. Combine all the products, mix and add salt, sugar and butter.
6. Place the mixture in jars and cover with plastic lids.
7. In 12-14 hours the dish will be ready.

There is no person who would remain indifferent to canned green tomatoes in winter, when store shelves are not so rich in fresh vegetables. Recipes that are not difficult to prepare will delight both you and your loved ones.

Watch the video! Georgian green tomatoes for the winter

It would seem, where to use unripe, completely green tomatoes? After all, they do not have the juiciness, meatiness and delicate taste compared to ripened red tomatoes. And it turns out that there are plenty of recipes for their preparation, and harvesting green tomatoes for the winter quite common. These include preserves, salads, snacks and even jam. But let's not talk about such original options; Let’s mention simpler, proven and probably delicious recipes.

Preparing green tomatoes for the winter: “Stuffed spicy green tomatoes”

The most honorable place in the long series of winter congestions is occupied by these stuffed fruits, which are moderately spicy and “equipped” with fresh herbs and garlic for flavor. The ingredients required for this snack, based on four 1-liter jars, are as follows: 3 kg of small brown tomatoes, 5 large heads of garlic, 2 pods of hot pepper, 1 large bunch of parsley, bay leaf and black peppercorns. And for brine, for one liter of water take 1 tbsp of salt, 2 tbsp. granulated sugar, 6 tbsp. vinegar 9% The degree of spiciness can be reduced by correspondingly reducing the amount of hot pepper and garlic added, resulting in a savory dish that has a rich, pronounced flavor.

First of all, the filling or so-called minced meat is made for the recipe. To do this, the garlic cloves are peeled and cut into thin slices. The bitter pods are washed and, without removing the testes, cut into thinner strips. Then the two specified components are mixed. Unripe tomato fruits are also washed and cut in half (just not all the way) so that they remain connected and can open like a book. Place the filling into the tomato preparations with a teaspoon. For convenience, you can select a little pulp from one of the halves and put the minced meat into the recess. After the halves of the vegetable are closed. And in this way all prepared fruits are stuffed.

Canning jars are cleaned with baking soda and rinsed thoroughly with water. They do not need sterilization. Place 3-4 sprigs of parsley, 3 peppercorns and 1 bay leaf on the bottom of the container. And tomatoes with a fiery filling are laid out on the “cushion” right up to the neck. All this is filled with water brought to a boil. Cover the containers with lids and leave to cool for 15-20 minutes. There is no need to pour out the remaining water yet! Then the liquid from the cans is poured back into the pan with the remainder, and sugar, salt and vinegar are added there. Having boiled the brine, the containers with the still raw snack are filled with it again, and immediately rolled up. Before cooling, the jars are placed upside down on the lids and wrapped well.

"Pickling green tomatoes"

Many people know that green nightshades should not be eaten fresh. The reason for this is their low-expressed taste. But they are great for preservation! Take at least “Preparing green tomatoes for the winter” recipes marinating. For this processing method, green vegetables are also selected, but have reached the size characteristic of their variety. In addition, brown fruits are also suitable. Several methods can be distinguished. The following three recipes will describe the simplest home pickling technologies.

1 way

To seal one three-liter jar of marinade you will need: 2 kg of brown tomatoes, 2 pods of hot pepper, 2-3 onions, 50 g of dill, 2-3 leaves of black currant, several leaves of horseradish. For 3 liters of water for the marinade you need: 250 g of salt, 350 g of sugar, 700 ml of 9% table vinegar, 5 bay leaves, 10 cloves, 10 peas each of allspice and black pepper.

Only brown nightshade fruits are selected for preservation; they have the same regular shape, are small, and have a smooth skin. They are washed and dried if possible. The bulbs are peeled and cut in half. Next, sterilized jars are filled with whole tomatoes, placing halves of onions, currant leaves, horseradish, dill and hot pepper pods between them. The “bookmark” is pressed down under pressure. The marinade is prepared from water, spices and vinegar. The filling is boiled, and the jars are poured with it (while hot), after which they are tightly sealed and transferred to a cool place for storage.

Method 2

1. 1 kg green tomatoes,
2. 100 g onions,
3. 15 peas each of black and allspice,
4. 2 bay leaves and a piece of red hot pepper.

Well, the marinade is prepared from 1 liter of water, 100 g of salt, 200 g of sugar and 900 ml of vinegar 6%.

Tomatoes for rolling are washed and cut into circles up to 1 cm thick. The bulbs are peeled and chopped into cubes. The slices are transferred to a suitable enamel pan and filled with marinade. The filling should be cold. Vegetables are left in this form overnight or for 6-8 hours (preferably in a cool place). After the specified time, the marinade is poured into the dishes. The tomatoes are placed tightly in jars, layering spices and herbs between them as desired. The container is filled only to the hanger, and not higher than the recommended level.

The filling is brought to a boil and poured into a container for the workpiece, which is covered with tin sealing lids and pasteurized for 10-20 minutes (depending on the volume) at a temperature of 85 C. Sealed after heat treatment recipe “Preparing green tomatoes for the winter” placed with other preserves for long-term storage.

3 way

To marinate unripe tomatoes using the third method, you will need: the vegetables themselves, dill umbrellas and garlic (one clove for the number of selected tomatoes). In addition, prepare 3 liters of water, 250 ml of 9% vinegar, 2 tbsp each. salt and sugar, 2 bay leaves, 1 tsp. dry dill seeds.

The recipe assumes the presence of small tomatoes (but in general it is better not to use “diamond” vegetables), in each of which a shallow cut is made after washing. Garlic cloves are peeled and inserted into the cut of the tomato, in other words, the tomatoes are stuffed with spicy garlic. Dill inflorescences (umbrellas) are placed in clean, dry jars and placed on them. A marinade is made from water, salt and sugar, as well as vinegar and spices. The solution is only brought to a boil, after which it is boiling and poured over the vegetables. The jars are covered with lids scalded with boiling water and rolled up without sterilization.

When canning green tomatoes by pickling, the marinade itself, which contains the vegetables, plays an important role. More precisely, it is the key to the success of winter blockage. Therefore, you can choose a delicious marinade filling, universal, suitable for several preparations. So, for marinade, one liter container will require 2 tbsp. 9% vinegar, the same amount of salt and sugar. The water for pouring is poured into the pan and placed on the fire to boil. At the moment of boiling, add salt and granulated sugar, dissolve in water and then add vinegar.

The last manipulations are performed after removing the dishes from the stove. Without allowing the solution to cool, the vegetables are poured with it, literally boiling. There is absolutely no need to use citric acid instead of vinegar! You can add flavor and spice to the marinade by adding spices to it: parsley, cloves, dill, black and allspice peppers, coriander and other spices. This pour can be used for almost any marinating method. The only thing that is allowed is to change the amount of salt and sugar poured into the water, based on individual taste preferences.

Preparing green tomatoes for the winter: “Quick winter snack”

An appetizer made from unripe, instant tomatoes is unusual and intriguing. It does not need sterilization, like, and is perfectly stored all winter. For the canning recipe, prepare 1 kg of green or brown tomatoes, which should be placed in boiling water and blanched for 2 minutes. After this, they are cooled and cut into slices convenient for consumption. A couple of onions are finely chopped and combined with salt. Tomato slices are mixed with the resulting mixture. All this is left to infuse for 5-8 hours, and then the released juice is filtered out of the preparation.

The filling for the appetizer is made in the following ratio: for 250 g of table vinegar - an arbitrary but generous set of spices (allspice, cloves, ginger, coriander, etc.). The marinade just needs to be brought to a boil, then cooled to a moderately warm temperature and poured over the vegetables. Recipe " How to prepare green tomatoes for the winter» closes without additional sterilization, and will be ready for use literally the next day.

Quick snacks are unusual and tasty - ways to even surprise eaters with their presentation and festive appearance. An example of this is in Georgian. To accompany the appetizer, two varieties of pepper (sweet and bitter) are minced with garlic. The amount of these components is taken by eye, depending on the desired spiciness of the dish. Unripe tomatoes are cut into 6-8 pieces, not completely, and stuffed with the prepared mixture. You can add parsley to the mixture, which will fit very well into the flavor of the recipe. The resulting assorted vegetables are put into jars and filled with a solution of table vinegar, salt, sugar and sunflower oil.

“Tomato vitamin salad for the winter”

A juicy vegetable mix based on green nightshades, which will be perfectly stored throughout the winter, contains an excellent vitamin set of vegetables. The main advantage of the salad is that during the preparation process you do not need to spend time stewing each ingredient separately; that is, they are stewed together and at the same time. You will need 30 small green tomatoes, several fleshy sweet peppers, 1 kg of onions, 1 head of garlic and 4 medium carrots.

All vegetable components, except tomatoes, are prepared and cut into neat strips. The tomatoes are chopped into slices. The assortment is placed in an enamel pan, into which 0.5 liters of water and 1 cup (200 ml) of sunflower oil are also poured. Spices are immediately added: 250 g granulated sugar, 1 tbsp. with a heap of salt and 100 ml of apple cider vinegar. Spice lovers can add dry aromatic herbs. After boiling water in a bowl, the salad is boiled for 3-4 minutes and placed in pre-sterilized glass jars. Having rolled it up, it would be good to wrap the container and allow it to cool slowly. This recipe is placed in the pantry or basement for safekeeping; it is so tasty that it will be in demand in winter as a side dish for meat dishes and even soups.

"Recipe with gelatin"

Familiar to many recipes “Preparing green tomatoes for the winter” in gelatin, but this applies to ripe tomatoes. It turns out that you can also enclose green tomatoes in jelly. The filling for such a miracle is prepared per 1 liter of water with the addition of 3 tbsp. salt, 3 tbsp. granulated sugar, 10 g of dry gelatin, 0.5 cups of vinegar 6%, a pinch of cinnamon, 10 cloves, 7 bay leaves and 15-20 allspice peas.

The gelatin for the preparation is pre-soaked for 30-40 minutes in warm water, and then heated and poured into the boiled filling prepared during this time. At the same time, vinegar is poured into the solution. The liquid is boiled again. Unripe tomatoes are washed and placed in clean small glass jars (0.5 and 1 liter each). Next, the tomatoes are poured with hot pouring and sent for sterilization for 5-8 minutes. Anyone who has never tried this snack will certainly be delighted with it. It will be interesting to combine green and brown tomatoes in one container; It’s even recommended to cut them into slices, just like. Everything will be eaten: both vegetables and their gelled “accompaniment”.

"Clogging in Pink Pickle with Apples"

As in the previous recipe, the green fruits of the tomatoes are again combined with apples. They also add beets to get a beautiful pink tint. Of the ingredients for brine per 1.5 liters of water you will need: 1 tbsp. salt, 5 tbsp. sugar, 70 ml 6% vinegar. And also beets, apples, parsley and allspice.

Tomatoes are placed in jars whole or cut into pieces. With them, add several slices of apples and 1-2 slices of peeled beets. The intensity of the color of the seaming and its taste will depend on the amount of beets. You shouldn't add too much root vegetable; otherwise it will impart an astringent taste to the dish. After placing the vegetables, boiling water is poured into the container and they are left alone for 20 minutes. Afterwards, a brine is prepared from the water drained from the cans, boiled and poured hot back into the tomatoes.

There is a small nuance that allows beets to retain their color after pouring boiling water: they need to be added to the fillings and boiled with vinegar for about 5 minutes. And only then poured into jars. Filled containers are immediately rolled up after filling. By the way, similar “ Harvesting green tomatoes for the winter. Recipes with photos"Close without beets. It turns out no less tasty!

The marinade mixture consists of salt, sugar and vinegar dissolved in water. Dissolve salt and sugar in water while heating and stirring and boil for 10-15 minutes. Then add the spices there and keep on the fire for 15 minutes at a temperature close to boiling, but do not boil, since when boiling the natural substances of the spices evaporate. I usually don't do this, but put them straight into the jar. You can change the set of spices depending on your personal taste and capabilities. Then add acetic acid to the fill. You shouldn't add it right away because When the filling boils, the acid evaporates, this makes the filling weaker and its preservative effect decreases.

It is not necessary to add acetic acid to the filling; you can simply pour the required amount into prepared jars of tomatoes. And one more important nuance: marinades are of better quality when they are prepared using fruit or grape vinegar.

Remove the stems from tomatoes prepared for canning. Wash the tomatoes thoroughly; if they are large, cut them and place them in sterilized jars. And then fill the tomatoes with the prepared filling, if necessary, sterilize them and close them. If you are afraid that the tomatoes will become too soft during sterilization, it can be replaced by pasteurization at 85*C.

Canned green tomatoes for the winter
collection of 12 recipes

1. Green tomatoes stuffed with garlic

Filling (for three liter jars):

• 1 liter of water
• 1 cup granulated sugar
• 1 tbsp. spoon with a heap of salt
• 0.5 cups 9% vinegar
• horseradish, dill, parsley

Make cuts on the tomato in several places. Stick thinly sliced ​​garlic into these slits. I cut all the tomatoes in half, and the large ones into four parts. Place green tomatoes in jars and fill with hot brine. Sterilize for 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave until cool.

My husband loves the Garlic Stuffed Green Tomatoes. In terms of taste, among canned tomatoes, men gave them first place.

2. Stuffed green tomatoes prepared for the winter from Elena Puzanova

3. Drunk green tomatoes

Filling (for 7 - 700 g jars):

• 1.5 liters of water
• 4 tbsp. spoons of sugar
• 2-3 tablespoons salt
• 3 bay leaves
• 2 cloves garlic
• 10 peas of allspice black pepper
• 5 pieces. carnations
• 2 tbsp. spoons of vodka
• 2 tbsp. spoons 9% vinegar
• a pinch of hot red pepper

Pour the prepared marinade over the tomatoes, sterilize for 15-20 minutes and roll up. The jars keep well even at room temperature.

4. Salted green tomatoes with herbs in Georgian style from Dankino Hobby

5. Finger-licking green tomatoes

For 3 kg. tomatoes

200 gr. herbs: parsley, dill, cherry (or currant) leaves
100 gr. onions (I cut half an onion into each jar)
1 head of garlic

• 3 liters of water
• 9 tbsp. spoons of sugar
• 2 tbsp. spoons of salt
• 2-3 pieces bay leaves
• 5 peas allspice
• 1 cup 9% vinegar
• vegetable oil (taken at the rate of 1 tablespoon per liter jar)

The same tomatoes can be cooked with another fill(for a 3 liter jar):

• 1.5 liters of water
• 1 tbsp. spoon of sugar
• 1 tbsp. spoon of salt
• 1 tablespoon vinegar
• 1 tbsp. spoon of vegetable oil

First put the herbs, garlic, and vegetable oil in the jar. Then tomatoes, and onions on top. Add vinegar to the prepared filling and pour the hot marinade over the tomatoes. Sterilize for 15 minutes.

6. Preservation of green tomatoes from Elena Timchenko

7. Green tomatoes are “delicious”

• 1 liter of water
• 4 tbsp. spoons of sugar
• 3 teaspoons salt
• 100 gr. 6% vinegar
• sweet bell pepper

Place the tomatoes and pieces of bell pepper in jars, pour boiling water over them twice, boiling brine the third time and roll up. Tomatoes are obtained very tasty.

I covered these tomatoes in tomato juice, but without adding vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then poured juice over the tomatoes I added 1 tablet of acetylsalicylic acid (aspirin) to a liter jar and immediately rolled up the lid.

8. Pickled, barrel tomatoes from Maxim Punchenko

9. Green tomatoes with “miracle” gelatin

Filling with 1 liter of water

• 3 tbsp. spoons of salt
• 3 tbsp. spoons of sugar
• 7-8 pcs. bay leaf
• 20 allspice peas
• 10 pieces of cloves
• Cinnamon
• 10 gr. gelatin
• 0.5 cups 6% vinegar

Pre-soak the gelatin in warm water for 40 minutes. Make the filling, boil it, add gelatin and vinegar to it, and boil the filling again. Pour the filling over the tomatoes and sterilize for 5-10 minutes.

I’ve never tried green tomatoes with gelatin, but I’ve heard good reviews. Therefore, I closed two portions: green and brown tomatoes.
P.S. No wonder these tomatoes were called “Miracle”. They turned out very tasty and my girlfriends were delighted with them.

10. Green tomatoes with cabbage

Fill:

• 2.5 liters of water
• 100 gr. salt
• 200 gr. Sahara
• 125 gr. 9% vinegar

• Dill
  Parsley
  bell pepper

Coarsely chop the green tomatoes and cabbage and place in a jar with spices. Pour boiling water the first time, let it stand for 20 minutes, the second time with the finished filling. Add 1 aspirin tablet to a liter jar and roll up.

This is my coworker’s recipe, it makes very tasty tomatoes.

I used this recipe to cover two types of tomatoes: with filling and in tomato juice. I added salt, sugar and a little cinnamon to the cooked tomato. Boiled for 5 minutes. The tomatoes placed in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked the green tomatoes in tomato and cabbage more (I generally like tomato sauce).
Chef's tip: It is better to replace the aspirin tablet with 60-70 ml. vodka, the effect is the same.

11. Soaked, pickled, salted tomatoes from Artur Shpak

Fill:

• 1.5 liters of water
• 1 tbsp. spoon of salt
• 5 tbsp. spoons of sugar
• 70 gr. 6% vinegar
• Allspice
• Parsley
• Apples
• Beet

Place tomatoes, several apple slices and 2 small slices of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not add more than 2 pieces of beets, otherwise the brine will taste astringent. Pour boiling water over it for 20 minutes. Then make a filling from this water and boil it. Pour hot brine over the tomatoes and cover with a lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled them for 5 minutes with vinegar, and then poured them into jars. A friend at work treated me to such delicious tomatoes.

The same tomatoes can be made without beets, and they also turn out very tasty.

Tell us which recipe did you like best?

“A sad time, a charm of the eyes...” And for gardeners - disappointment and headache. After all, the recipes have long been tested, there are few glass jars and no patience. And the tomatoes are still not running out! Prepare green tomatoes for the winter without waiting for them to ripen.

In frosty weather, a hot or spicy appetizer will take you back to the dull but charming time of autumn preparations. It will remind you that spring is just around the corner.

Plant tomatoes! I assure you that next fall you will want to make these recipes again. Get to work, housewives!

Green tomatoes for the winter - a simple recipe

Tired of waiting for green tomatoes to ripen? Use this finger-licking garlic and pepper recipe that brings together brown vegetables in harmony. Sterilize clean quart jars.

For each of them you will need:

• granulated sugar - 2 tbsp. l.;
• salt – 1 tbsp. l. without top;
• vinegar 9% - 2 tbsp. l.

In addition, the recipe uses:

• unripe tomatoes;
• carrot;
• onion;
• garlic cloves;
• hot and allspice peppers;
• dried laurel leaves.

Cooking process:

1. Place a couple of onion rings and 5-6 carrot slices on the bottom of the jar.
2. Add spices: hot and allspice, bay leaf.
3. Cut the tomatoes. Place two cloves of garlic inside each of them.
4. Place the stuffed tomatoes in a glass container, compacting the layers.
5. Place several slices of garlic and carrots between them. Cover the filled jar with a slice of onion.
6. Pour boiling water over it. Close with an iron lid. Leave for 10 minutes to heat evenly.
7. Pour the boiling water into a separate bowl. Pour sugar and salt into it.
8. Stir the brine until the solids are completely dissolved.
9. Place on the stove and boil.
10. Pour vinegar into each jar, then boiling brine.
11. Roll up under iron lids. Turn upside down and wrap to cool gradually.

Pickled green tomatoes: taste like they used to be sold in the store

Nostalgic for old times? Previously, the food was tastier, the sun was brighter and the hair was thicker! We will now solve at least one problem.

For this you will need:

• unripe tomatoes;
• water – 2 l;
• salt – 4 tbsp. l.;
• granulated sugar – 4 tbsp. l.;
• acetic acid;
• onion;
• garlic;
• horseradish leaves.

Preparation:

Scald clean liter jars with boiling water. Place horseradish leaves and garlic cloves at the bottom of each vessel. Fold the green tomatoes tightly, adding sprigs of dill.

Place an onion ring and a handful of black pepper on top. Cover with a horseradish leaf. Dissolve salt and granulated sugar in water. Boil the brine and pour it into jars with vegetables.

Cover with boiled metal lids. Leave for 20 minutes. Drain the slightly cooled brine from the jars. Bring to a boil again. Fill the containers with tomatoes with boiling solution. Add one tablespoon of acetic acid to each of them.

Roll up under iron lids. Turn over and leave in a warm place to cool slowly.

Stuffed with garlic, hot pepper, horseradish, herbs

Do you consider yourself a thrill-seeker? Then this dish will impress you. Take any unripe green or brown tomatoes to prepare the snack.

In addition to them, stock up on:

• hot paprika;
• garlic cloves;
• parsley sprigs;
• dill umbrellas;
• horseradish leaves;
• black peppercorns.

To prepare one liter of marinade you will need:

• salt – 1 tbsp. l.;
• granulated sugar - 2 tbsp. l.;
• acetic acid 70% - 1 tsp.

A lighter version of the spicy snack is tomatoes stuffed with garlic cloves. For brutalists and “hot” lovers, use hot pepper as a filling.

Cooking process:

1. Place a sprig of parsley, an umbrella of dill, a horseradish leaf and a handful of peppercorns in a prepared three-liter jar.
2. Cut each tomato. Place a hot pepper ring inside. Want a more gentle snack option? Replace the hot pepper with two slices of garlic.
3. Fill the jar with the stuffed tomatoes, compacting each layer.
   Fill with boiling water to the top. Cover with boiled iron lids. Leave for 10-15 minutes to warm up.
4. Pour the water from the jar into another container. Use it as a base for brine, adding granulated sugar and salt.
5. Pour vinegar into the vessel with the tomatoes.
6. Cover the stuffed tomatoes with the brine brought to a boil.
7. Seal with iron lids. Turn upside down to cool gradually.

Spicy green and brown Georgian tomatoes with celery: recipe under a nylon lid

Don't want to bother with the seamer? Prepare unripe tomatoes under nylon covers. The appetizer is moderately spicy and very tasty.

It includes:

• tomatoes;
• garlic;
• parsley and celery;
• sweet and hot peppers;
• salt – 2 tbsp. l. for 1 liter of water.

Preparation:

Chop the garlic cloves. Finely chop the parsley and celery sprigs. Cut the sweet and hot peppers into small cubes.

Combine the ingredients for the filling. Mix well.

Prepare the required amount of brine. Stir well and bring to a boil. Prepare the tomatoes for stuffing: cut large ones crosswise, for small ones one cut is enough.

Stuff the tomatoes with the spicy filling.

Use glass jars or any enamel container as a vessel for fermenting stuffed tomatoes. Place the stuffed tomatoes in it so that the greenest ones are at the bottom.

Pour boiling brine over it. Close the glass jar with a lid with holes. Do you make the preparation in an enamel bowl? Apply pressure so that all the tomatoes are covered with brine. Cover the pan or bucket with cheesecloth to allow air circulation.

After about 5 days, the brown tomatoes located in the top layer of the workpiece are suitable for consumption. Less ripe tomatoes require longer fermentation.

After a week, remove the white coating from the surface of the brine. Place the snack in the refrigerator for storage. Do you use large fruits in preparation? Increase this period to two weeks.

Korean preparation - a very tasty quick recipe

The lower the temperature outside the window, the more in demand. Their burning components accelerate the blood and warm in bad weather. Prepare a snack according to the express recipe. The result will please you.

You will need:

• unripe tomatoes – 2 kg;
• sweet paprika – 4 pcs.;
• hot pepper – 1 pc.;
• carrots – 2 pcs.;
• garlic – 7 cloves;
• parsley and dill - 1 bunch each;
• salt – 2 tbsp. l.;
• sugar – 3.5 tbsp. l.;
• vinegar 9% - 2/3 tbsp.

Preparation:

1. Cut the tomatoes into approximately equal parts: small ones - in half, larger ones - into four or more pieces.
2. Chop the parsley and dill.
3. Pass carrots, garlic, sweet and hot peppers through a meat grinder.
4. Combine the ground vegetables and chopped herbs in one bowl.
5. Add salt and granulated sugar. Pour in vinegar. Mix well.

Korean tomato dressing is ready!

Pour it over the tomato slices. Keep in the refrigerator overnight.

Crispy salad with unripe tomatoes, onions, carrots, bell peppers without sterilization

Looking to get rid of your late-season vegetable stash? This recipe will help turn the remains of an unclaimed harvest into an appetizing dish that can become the calling card of any housewife.

It includes:

• unripe tomatoes – 5 kg;
• bell pepper – 0.5 kg;
• carrots – 0.5 kg;
• onion – 0.5 kg;
• peeled garlic – 1 tbsp;
• salt – 1.5 tbsp. l.;
• sugar – 1 tbsp;
• sunflower oil – 1 tbsp.;
• vinegar 9% - 100 g.

Preparation:

1. Cut the tomatoes into slices about 1 centimeter thick.
2. Cut the carrots into rings, the onion into half rings, and the pepper into large cubes.
3. Grind the garlic and herbs in a meat grinder.
4. Combine the ingredients.
5. Add salt, granulated sugar, vegetable fat. Mix well.
6. Place on fire. After boiling and simmer over low heat for 30 minutes.
7. Five minutes before the end of cooking, add table vinegar. Stir gently.
8. Place the hot salad into sterilized jars. Roll up.

Recipe for a delicious salad of tomato pieces with sterilization

Gather leftovers from your garden and process substandard vegetables into an amazing snack that tastes like Hungarian salads from Soviet times.

This recipe is good because it allows for any variations in the composition and adjustment of the intensity of the marinade to the taste of the housewife.

It contains:

• green unripe vegetables;
• carrot;
• apple;
• garlic;
• bell pepper;
• cilantro;
• ground black pepper;
• salt – 1.5 tbsp. l.;
• sugar – 3 tbsp. l.;
• vinegar - 3 tbsp. l.;
• vegetable oil – 50 ml.

Preparation:

1. Grind all ingredients except herbs. The size and shape of the slices does not matter and depends on your taste and desire.
2. Salt the vegetable mixture. Mix well, cover with a lid and leave for five hours until the juice comes out.
3. Place on the fire and bring to a boil. Simmer a little.
4. Add sugar. Pour in vinegar. Taste it. Add salt to the salad if you think it is necessary.
5. Add chopped greens.
6. Place the hot salad in sterilized jars. Roll up and cool.

Cold-salted pickled green tomatoes in a plastic bucket – delicious as barrel ones

The traditional Russian recipe for preparing vegetables using the fermentation process provided by lactic acid bacteria is always popular.

It does not require a large number of ingredients, is low in labor and provides consistently excellent results!

To implement it you will need:

• green vegetables;
• branches of dill and celery;
• leaves of horseradish, cherry and tarragon;
• garlic cloves;
• mustard and coriander seeds;
• Bay leaf;
• allspice;
• rock salt – 3.5 tbsp. l. for 1 liter of water.

Preparation:

1. Place several sprigs of seasonings at the bottom of the fermentation vessel: dill, celery, tarragon, horseradish. Add cherry and laurel leaves.
2. Separate the head of garlic into cloves. Place them in the starter bowl right in the husks.
3. Add one tablespoon each of mustard and coriander seeds. Add hot pepper.
4. Place the green tomatoes tightly, topping them with dill umbrellas, horseradish leaves and celery leaves. Place larger fruits on the bottom of the dish, and smaller ones on top.
5. Prepare the required amount of brine. Dissolve rock salt in cold water. Stir until the grains dissolve.
6. Pour the salt solution over the tomatoes. Put down the oppression. Leave in a warm room for two weeks to ferment.
7. Store in a low temperature area.

Recipe for salad of unripe tomatoes with cabbage, hot pepper, garlic

This original salad does not require heat treatment. Add cabbage to unripe tomatoes and get an unexpected result!

You need:

• green tomatoes - 2 kg;
• cabbage - 1 kg;
• hot pepper - 3-4 pcs.;
• dill greens – 1 bunch;
• head of garlic;
• salt - 3 tbsp. l.

Preparation:

1. Thinly slice the unripe tomatoes.
2. Add chopped cabbage, chopped hot pepper, dill and garlic.
3. Season with salt. Mix thoroughly.
4. Place in a room with low temperature for a day. During this time, stir the vegetable mixture several times.
5. Try the salinity level of the salad.
6. Place the chopped vegetables with any juices that have come out into prepared jars, compacting them periodically.
7. Cover with nylon lids scalded with boiling water.

Keep refrigerated.

Green tomato caviar - winter preparation at home without vinegar

The peculiarity of this preparation is the absence of acetic acid in its composition. For many consumers, this quality is critical.

Preface

Pickled green unripe tomatoes are a very tasty savory preparation for the winter. In principle, such tomatoes cannot be eaten fresh, because they contain the substance solanine, which is poisonous. Proper marinating destroys solanine and allows you to get a wonderful preparation of green tomatoes, which can be immediately served on the table with various other dishes or by making salads from it first.

How to pickle green tomatoes correctly?

The most important thing is to wisely select green tomatoes intended for canning. This mainly relates to the degree of ripeness of the fruit. Their size, although they are not ripe, should be characteristic of ripe tomatoes of the variety harvested for the winter. These are the minimum requirements for choosing green tomatoes for pickling. It is better not to preserve smaller fruits. The concentration of solanine in them is too high and will not decrease to a safe level during the pickling process.

And it is best to select not purely green tomatoes, but those that have already begun to turn yellow (or at least turn white). These will marinate faster and turn out tastier. We must also not forget about the usual requirements for vegetables selected for harvesting for the winter. For pickling, you should leave only whole, undamaged green tomatoes that have no signs of rot, as well as dents or other defects. Otherwise, the taste of the preparation for the winter may noticeably suffer, and it will be stored worse.

Regardless of the recipe, before preparing pickled green tomatoes for the winter, the stalk must be removed, and then the fruit must be thoroughly washed. Then it is advisable to sort the tomatoes by size. This is necessary for uniform and simultaneous pickling of fruits placed in one jar. In addition, large ones may need to be cut into 2 or 4 parts. For tomatoes left whole, it is recommended to pierce the skin in several places with a fork or toothpick. All additional products used according to the recipe (vegetables, fruits) must also be washed or peeled.

Marinating consists of pouring marinade prepared on the basis of water, which necessarily contains acetic acid, over food. Additional commonly used ingredients are sugar and salt. In addition, various herbs and spices can be added to the marinade.

To properly prepare the marinade, first heat the water. Even before it boils, sugar and salt are added to it, dissolved by stirring the water. Then, when the solution boils, it is boiled for 10–15 minutes. Then, if you need to add spices, reduce the heat, bringing the temperature of the liquid in the pan to close to boiling. Only then add the spices and keep the solution on the stove for another 15 minutes. If you let it boil, the aromatic substances will evaporate from the spices. Then turn off the fire, add vinegar and mix everything.

It is not recommended to immediately pour in acetic acid, since when the marinade boils, it evaporates, making the pour weaker and its preservative effect reduced. Spices can be placed in a container and poured with marinade along with vegetables. In addition, vinegar does not have to be added specifically to the filling being prepared. The required amount can simply be poured into containers with tomatoes. It is recommended to take grape or fruit vinegar - marinades prepared with it come out better in quality.

Jars for pickled tomatoes must first be thoroughly washed and then sterilized. The lids that will be used to close the containers with the workpiece must be subjected to the same treatment. After sealing the jars, they must be turned upside down, placed on a thick warm bedding (blanket, towel) and wrapped in a similar thing. After cooling to room temperature, it is put away for storage. For this purpose, use a dark, cool room - a basement, cellar or refrigerator.

The most popular and simple marinating recipes

Perhaps the simplest and at the same time liberal recipe is pickling with garlic. It will appeal to absolutely everyone - both spicy lovers and those who do not show a preference for such dishes. All this thanks to garlic. It will make green tomatoes not bland and moderately spicy. For this marinating method you will need:

• tomatoes (small ones that fit through the neck of the jar);
• garlic (cloves) – from 1 to several for 1 tomato;
• dill (umbrellas) – 1–2 pcs per jar.

For the marinade:

• water – 3 l;
• non-iodized salt and sugar - 2 tbsp. spoons;
• vinegar 9% – 250 ml;
• bay leaf – 3 pcs;
• dill (seeds) – 1.5 teaspoons.

You can simply put garlic in a container along with vegetables, but it is better to stuff it into tomatoes. To do this, we make shallow small cuts in the latter to suit the size of the teeth. The number of notches on the tomato should be equal to the number of cloves of garlic with which we are going to stuff it. The more cloves you use, the sharper the workpiece will be. Press the garlic completely into the slits. Then we throw dill umbrellas into each jar, and then tightly put tomatoes stuffed with cloves. Prepare the marinade as described above in the marinating rules and pour it over the tomatoes.

For lovers of spicy and more piquant-tasting winter preparations, we offer a recipe with red capsicum and additional spices. For one 3-liter jar you will need:

• tomatoes (preferably brown and preferably the same size, as well as the correct shape) – 2 kg;
• hot pepper (pods) – 2–3 pcs;
• onions (bulbs) – 3 pcs;
• currant leaves – 4–5 pcs;
• fresh dill and horseradish (leaves) – 50 g each.

For the marinade:

• water – 3 l;
• non-iodized salt – 250 g;
• sugar – 300 g;
• cloves (buds) – 8 pcs;
• black and allspice peppers (peas) – 10 pcs each;
• bay leaf – 6 pcs;
• vinegar – 600 ml.

Leave the tomatoes whole or cut them into halves. Chop small onions into rings and large ones into half rings. The hot pepper can be left whole or cut into 2-4 slices. If you leave the seeds in them, the preparation for the winter will be sharper. Then we tightly pack all the ingredients into the jars: tomatoes, and between them onions, dill, hot peppers and leaves. Prepare the marinade and pour it into containers with vegetables.

Another “spicy” recipe. You will need:

• tomatoes – 1 kg;
• onions (bulbs) – 100 g;
• allspice and black pepper (peas) – 12 pcs each;
• bay leaf – 3 pcs;
• hot red pepper (ground) – 10 g.

For the marinade:

• non-iodized salt – 100 g;
• sugar – 150 g;
• table vinegar – 800 ml;
• water – 1 l.

We cut the tomatoes into circles, the thickness of which is 5–10 mm, and the onions into half rings. Prepare the marinade and then cool. Place the tomatoes and onions mixed in an enamel container, then pour in the cooled marinade and place in a cooler place overnight. In the morning, drain the marinade. Then the tomatoes and onions, tossed with spices, should be packed tightly into the jars. Heat the marinade to a boil and immediately pour it over the vegetables. Then we pasteurize the tomatoes, covering the jars with lids, at a temperature of about 85 °C, and then roll them up.

Original dish – tomatoes with cabbage and apples

For the winter, not only with garlic and spices, but also with other products, thereby obtaining ready-made delicious salads, which, if necessary, just need to be cut additionally before serving. Below are 2 such original recipes. Tomatoes with apples cooked in pink marinade. You will need: tomatoes and apples - in a ratio of 4 to 1; beets - as needed.

For the marinade:

• non-iodized salt – 1 tbsp. spoon;
• vinegar 6% – 80 g;
• sugar – 4 tbsp. spoons;
• parsley and allspice (peas) - to taste;
• water – 1.5 l.

First, we put tomatoes in the jars, and then on top we put apples, cut into slices, and small circles of beets. The amount of the latter affects the taste of the product and the richness of the color of the marinade. For example, in a 0.7 liter jar it is enough to put 2 cups of beets. If you use more, the marinade will taste astringent. Then pour boiling water into the containers. After 20 minutes, pour it into a saucepan and make a filling from it, as described above in the marinating rules. Pour the prepared hot marinade into containers with tomatoes.

Tomatoes with cabbage. You will need:

• tomatoes and cabbage - in a volume ratio of 3 to 1;
• bell pepper – approximately 1 pod per 1 liter of preparation;
• spices - dill and parsley to taste.

For the marinade:

• non-iodized salt – 100 g;
• vinegar 9% – 130 g;
• sugar – 200 g;
• water – 2.5 l.

Place the peppers and spices cut into slices into jars. Then we place tomatoes and cabbage there, which we chop coarsely before doing this. Then, as in the previous recipe, we first pour boiling water over the vegetables for 20 minutes, from which we subsequently prepare the marinade. After pouring the last of the tomatoes, add aspirin to them at the rate of 1 tablet per 1 liter jar. Instead of aspirin, it is better to use vodka - 60–70 ml will replace 1 tablet.