Preface

There are a huge number of recipes on how to cook spicy green tomatoes for the winter, if they grow on your site, or if the regular red ones are simply not ripe due to the cold snap.

Today, on country estates and dachas, zealous owners grow different varieties of tomatoes, which are often similar only in fleshiness and juiciness. Otherwise, you can find a lot of differences in taste, aroma, shape and color. By the way, about the last one. It has long been noted that only green tomatoes, which contain negligible amounts of oxalic, malic and citric acids, do not cause any reactions in people with allergies..

And although they look like unripe, you can eat them not only without fear, but also with pleasure, especially varieties such as Swamp And jade gem, also popular emerald apple. But if fresh green tomatoes are cause for concern, then nothing prevents you from preparing them for future use; pickled or salted they will be much more appetizing, especially on the holiday table. Let's look at recipes for cooking spicy tomatoes.

To begin with, we offer recipes for the hottest-tasting preparation, which is perfect as an appetizer for meat dishes - spicy stuffed tomatoes; preserving them for the winter will not be difficult. First of all, wash the tomatoes, removing the stems along the way. We choose the strongest and largest fruits, without defects. For the first option, you will need 0.2 kilograms of hot peppers and garlic for 1 bucket of tomatoes, as well as a quarter kilo of celery leaves.

We grind all the listed ingredients, except tomatoes and vinegar, in a meat grinder; you can also use a blender, but there is a possibility that there will be an excess of juice. Then we take the tomatoes, cut out a small round section in the place where the stalk was, and use a tablespoon or teaspoon (depending on the size of the fruit) to clean out the core. It can be crushed and mixed with previously prepared hot filling or simply put in a fresh salad. Then carefully place the mixture into the partially emptied tomatoes, and at the end of this procedure, place the stuffed fruits in sterilized 3-liter containers.

Now let's get to the brine. It will require 250 grams of salt, vinegar and sugar per 5 liters of water. First, heat the water on the stove in a large saucepan and pour the specified amount of salt and sugar into it. Then bring to a boil and immediately turn off, then add vinegar to the container. And finally, the canning itself. We pour the brine into containers that already contain spicy stuffed tomatoes, to which you can add carrots chopped into thin slices and almost any greens. We close the jars with boiled lids and put them in the pantry, or you can simply tie them with plastic, but you will need to store the pickled tomatoes in a cold cellar.

In another version, stuffed tomatoes are prepared with garlic filling. For the most part, if we recall common recipes, spicy tomatoes for the winter are prepared by peeling them from the pulp, but not in this case. We just need to make a few deep cuts into which the chopped garlic will be placed. If the fruits are large, cut them in half and pierce each slice on the outside with a knife in several places, where we push the garlic.

We make the brine like this: for 1 liter of water poured into a saucepan and close to boiling, add 1 glass of sugar and 1 tablespoon of salt, and after boiling, turn it off and add half a glass of 9 percent vinegar (1 tablespoon of essence per 6 tablespoons of water). Canning will not take you much time. Pour the brine into sterilized containers, where the stuffed tomatoes are placed, and blanch in a saucepan with boiling water for up to 15 minutes. We close the containers with sterile lids and get delicious canned spicy tomatoes among our winter supplies.

To get healthy food, table vinegar can be replaced with natural apple cider vinegar in the same amount, and for the best taste of green tomatoes, first soak them in salted water for about 2 hours.

It is difficult to find greater lovers of fiery seasonings, salads and snacks than the residents of Korea. Therefore, in cookbooks dedicated to the dishes of this country, there will always be recipes that describe how to make pickled tomatoes for the winter so as to provide yourself with savory snacks for the holiday table. Of course, you are unlikely to find stuffed tomatoes among the Korean culinary recipes, but ordinary marinated preparations “with a spark” are fine. So, make sure in advance that the ingredients include garlic and pepper (ground red and black, hot, and bell pepper).

For the first option, you will need, per 2 liters of product, a couple of kilograms of tomatoes, 3 to 5 bell peppers and the same amount of onions, 15 medium cloves of garlic, 2 hot peppers, and herbs. For the brine you will need 0.8 liters of water, 2-4 tablespoons of salt and sugar (to taste), 30 milliliters of vegetable oil and the same amount of vinegar. To prepare the tomatoes, you can take them in half - red and green. We make the marinade by bringing water to a boil and pouring sugar and salt into it (until dissolved), pour in the oil, and after turning it off, add vinegar.

We sterilize 1 or 2 liter jars over steam or in the microwave. Place the lids in a saucepan of boiling water in advance. First put the greens and garlic on the bottom of the container, then the tomatoes, after piercing them in several places with a toothpick so that the skin does not burst. We cut the bell pepper into 4 parts, the onion can be chopped into rings, we also load all this together with the hot pepper into jars between layers of tomatoes. Fill with brine, which should be boiling by this point. Then put the jars in a double boiler or in a saucepan with a low level of boiling water and blanch for 10 minutes, then close the lids and turn over until cool. Store in a cool place.

The second option, which Korean recipes offer us, is faster, but differs in that it is advisable to store tomatoes marinated in this way in the refrigerator. So, for a kilogram of tomatoes we will prepare the following ingredients: a couple of medium-sized bell peppers, a head of garlic, 1 carrot, 50 milliliters of vegetable oil and vinegar, 50 grams of sugar and 1 tablespoon of salt. Ground pepper, red and black, to taste.

Let's move on to how you can quickly and quite simply prepare spicy tomatoes for the winter. Wash the fruits themselves under running water, remove the stalks and cut them in half. We divide the garlic into cloves, from which we remove the husks; from the bell pepper, we remove the core with seeds, separating the stalk at the same time. Next, grind the pepper and garlic in a meat grinder, chop the carrots on a grater, and chop the greens with a knife. In a large jar, place the herbs, garlic mass, tomato halves and seasonings in layers. We boil a liter of water, add salt, sugar and butter, dissolve the first two components, turn it off and add vinegar, without which canning is impossible. Pour the marinade over the tomatoes and close, then turn the container over until it cools, getting spicy tomatoes for the winter.

First, let's mentally transport ourselves to the Caucasus, cooking and then tasting Georgian-style canned tomatoes for the winter. Recipes like this are rare. For 1 kilogram of tomatoes you will need: 50 grams of garlic, 100 grams of dill, 150 grams of parsley and 200 grams of celery, 1 pod of hot pepper, as well as one bay leaf for each closed jar. For brine for the same amount of tomatoes: 3 cups of water and a tablespoon of salt. We choose tomatoes that are small, dense, without defects, wash the fruits first and wait for the water to drain.

Place a pan with the above amount of water on the stove and light a small fire. Having almost brought to a boil, throw parsley and celery into the future brine, and then cook the greens for 5 minutes, remove and add salt to the water. While the broth is being prepared, cut the garlic into slices and chop the pepper into rings, removing seeds along the way, after which we divide each ring into 2 parts. Place tomatoes in sterilized containers in layers, between which we place layers of herbs, pieces of garlic and pepper. Fill with hot brine and close. In half a month, the pickled tomatoes will be ready.

But to add spiciness to tomatoes, not only options with marinades are suitable. Our next recipe applies to. We start canning hot green tomatoes for the winter, as always, by preparing the food. It is difficult to calculate the amount of garlic and hot pepper for this recipe, so we store more, the rest can be used for other twists. You will need about a couple of bunches of celery per kilogram of tomatoes. For brine - a liter of water and 70 grams of coarse salt.

We wash everything, remove the stems from the fruits, and remove the peel from the garlic. Next, cut the tomatoes into 2/3 of the diameter, cut the pepper into rings, and large cloves of garlic into slices. In each tomato we put a rolled up sprig of celery, a couple of slices or small cloves of garlic and 1-2 rings of hot pepper to taste (you can pull the fruits with strings). That is, they are almost stuffed tomatoes. Prepare the brine by boiling water, 1.5 liters for each three-liter bottle, and pouring salt into the boiling water. After it dissolves, we begin canning.

Place celery on the bottom of the jars, then a layer of tomatoes, again greens, and so on to the top, ending with celery. Fill with brine and cover with oppression (small weight). We wait until the product ferments and the liquid becomes transparent, drain it, boil it, pour it back into the container and close the lids.

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?

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

Ingredients (yield – 3 liters):

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

The simplest recipe for green tomatoes for the winter

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

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

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

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

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

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