Ecology of consumption: Unripe tomatoes produce excellent canned food. These can be pickled, stuffed and pickled green tomatoes for the winter, as well as caviar or salads. As additional ingredients carrots, onions, bell pepper, a variety of seasonings and hot spices.

Unripe tomatoes make excellent canned dishes. These can be pickled, stuffed and pickled green tomatoes for the winter, as well as caviar or salads. Additional ingredients used include carrots, onions, bell peppers, various seasonings and hot spices.

Finger-licking green tomatoes

Ingredients (for 3 kg of tomatoes):

• 200 gr. herbs: parsley, dill, cherry leaves
• (or currants)
• 100 gr. onions (I put in every jar
• chopped half an onion)
• 1 head of garlic

Fill:

• 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 rate1 tbsp. spoon per liter jar)

The same tomatoes can be prepared with a different filling (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

How to cook:

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

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

How to cook:

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 Green Tomatoes stuffed with garlic. By taste sensations among canned tomatoes the men gave them first place.

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

How to cook:

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

Green tomatoes are “delicious”

Fill:

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

How to cook:

Place the tomatoes and pieces of bell pepper in jars, pour boiling water over them twice, boiling brine the third time and roll up. The tomatoes turn out 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 tomatoes juice, added 1 tablet of acetylsalicylic acid (aspirin) to a liter jar and immediately rolled up the lid.

Green tomatoes with gelatin “miracle”

Filling (per 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

How to cook:

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.

Green tomatoes with cabbage

Fill:

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

Spices:

• Dill
• Parsley
• bell pepper

How to cook:

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.

Green tomatoes with apples in pink brine

Fill:

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

How to cook:

Place a few tomatoes in a jar apple slices and 2 small circles of peeled beets. Depends on the amount of beets saturated color brine and taste. 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. The same tomatoes can be made without beets, and they also turn out very tasty.

Salted green tomatoes in barrels (pickling tomatoes)

Brine (for 8 liters of boiled and cooled water):

• 400-500 gr. salt

Spices (for 10 kg of green tomatoes):

• 200 gr. Sahara
• 200 gr. dill
• 10-15 gr. hot pepper (optional)
• 100-120 gr. blackcurrant or cherry leaves

You can salt green, ripe and brown tomatoes, but always separately. I give a recipe: how to pickle green tomatoes. Green tomatoes salted in the usual way finished form turn out to be quite tough. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Place the washed fruits tightly in a prepared container (barrel or aluminum dish) along with spices, which are placed on the bottom of the barrel, in the middle and on top, and sprinkle with sugar. When placing the tomatoes, shake the dishes slightly and, after filling, fill with the prepared brine. The riper and larger the fruit, the stronger the brine is made. Cover the filled bowl with tomatoes with a tight lid or place a wooden circle with pressure on top. Store in a cool place. After 40-50 days, salted tomatoes will be ready to eat.

Green tomatoes with sugar in tomato (sweet tomatoes)

Ingredients:

• 10 kg. tomatoes
• 200 gr. black currant leaves
• 10 gr. allspice
• 5 gr. cinnamon
• 4 kg. ripe tomatoes for tomato (or tomato paste)
• 3 kg. Sahara
• Salt - to taste (at least 3 tablespoons)

I bring unusual way pickling tomatoes: instead of salt you need to use sugar. Take green (or brown) tomatoes, sort them and put them in a barrel, like this: currant leaf, allspice, cinnamon, top them with tomatoes and sprinkle with sugar. Thus, make the installation without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour tomato paste(from ripe tomatoes) with sugar. Place pressure on top. For this method of pickling, green tomatoes can be blanched in boiling water for one or two minutes. This recipe can be made canned tomatoes in banks.

This might interest you:

Green tomatoes (fresh)

Choose thick-skinned tomatoes. Cut a little larger than for salad. Place in 0.5 and 0.7 liter jars. Fill in cold water and set to sterilize for 10-15 minutes. Roll it up.

These tomatoes are good for making salads in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs - salad from fresh tomatoes ready.

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 it required quantity 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. Such delicious tomatoes I was treated to a meal by a friend at work.

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

Tell us which recipe did you like best?

“It’s a sad time, the 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, acute or spicy snack 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 them to ripen green tomatoes? Use the finger-licking recipe with garlic and pepper, which combines harmoniously brown vegetables. 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 on the bottom of the jar onion rings, 5-6 carrot slices.
2. Add spices: hot and allspice, bay leaf.
3. Slice 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 ones with boiling water liter jars. 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 to each of them. acetic acid.

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

Stuffed with garlic, hot pepper, horseradish, herbs

Consider yourself an amateur thrills? 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.

Light version savory snacks– tomatoes stuffed with garlic cloves. For brutalists and lovers of “hot things”, use as a filling hot pepper.

Cooking process:

1. In prepared three-liter jar place a sprig of parsley, an umbrella of dill, a horseradish leaf and a handful of peppercorns.
2. Cut each tomato. Place a hot pepper ring inside. Want a more gentle snack option? Replace hot peppers 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 stuffed tomatoes 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 for 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 required amount 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 spicy filling.

As a vessel for leavening stuffed tomatoes use glass jars or any enamel cookware. 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 unclaimed harvest into delicious dish, capable of becoming business card 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, 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. Lay out hot salad into sterilized jars. Roll it 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;
• black ground 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.

He doesn't require large quantity ingredients, requires little labor and ensures 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. Dilute in cold water rock salt. Stir until the grains dissolve.
6. Pour over the tomatoes saline solution. 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 doesn't need 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 several times vegetable mixture.
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.

Tomatoes or tomatoes have been grown since ancient times as vegetable crop in many countries. IN middle lane In Russia, owners of summer cottages are happy to grow delicious vegetable in greenhouses. Since our summer is short, not all the fruits have time to ripen on the branches.

Our housewives learned to cook from small and green tomatoes delicious pickles and salads. Of course, preparations take a lot of time, but in winter your family and guests will appreciate the effort. For the winter, green tomatoes are pickled, salted, fermented, stuffed or made into prefabricated salads.

Pickled green tomatoes

Ingredients:

• tomatoes – 1 kg;
• water – 1 l.;
• greens – 1 bunch;
• garlic – 1 head;
• bay leaf – 1-2 pcs.;
• salt – 2 tbsp;
• bitter red pepper.

Preparation:

1. Wash the tomatoes and make a deep cut in each one. Place several pieces of garlic and a slice of hot pepper into this hole.
2. Place a bay leaf and sprigs of herbs on the bottom of the container. You can put a few currant and cherry leaves.
3. Place a layer of stuffed tomatoes tightly, and again a layer of greens.
4. So fill the entire container, top layer there must be greens.
5. Prepare the brine and pour it over your vegetables. Set pressure and leave to ferment for about two weeks.
6. When fermentation is over, the tomatoes are ready! If you want, you can drain the brine, boil it and pour it boiling into jars.
7. Roll up with a machine and store all winter. Or leave it in a barrel in the cellar without further processing.

The tomatoes stuffed with garlic and pepper turn out to be strong, moderately spicy, and just lick your fingers!

Salted green tomatoes

Salting is another time-tested method of preparing vegetables for for a long time.

Ingredients:

• green tomatoes – 1 kg;
• water – 1 l.;
• greens – 1 bunch;
• garlic – 1 head;
• bay leaf – 1-2 pcs.;
• salt – 1.5 tbsp;
• bitter red pepper.

Read also:

Lecho recipe – easy preparation for the winter

Preparation:

1. Pack the tomatoes into jars of a suitable size, put a few cloves of garlic, pepper rings and one sprig of parsley or dill.
2. You can add a few peppercorns.
3. Make a brine and pour it hot into jars of vegetables.
4. Roll up the jars with lids using a special machine and leave to cool.
5. You can try tomatoes prepared according to this recipe in just two weeks.
6. Salted unripe tomatoes are perfectly stored all winter without refrigeration.

Pickled green tomatoes

Pickled vegetables are always popular at festive table. Yes and submitted to family dinner or lunch, they will delight loved ones interesting taste.

Ingredients:

• green tomatoes – 1 kg;
• water – 1 l.;
• vinegar – 100 ml;
• garlic – 5-7 cloves;
• bay leaf – 1-2 pcs.;
• salt – 2 tbsp;
• sugar – 3 tbsp;
• sweet red pepper.

Preparation:

1. Place bay leaf, a couple of cloves of garlic and a few peas of allspice into prepared small jars.
2. Place the tomatoes and large strips of pepper tightly. It is better if the pepper is red for contrast.
3. Pour the boiling brine into the jars with vegetables and let stand for a while (10-15 minutes).
4. Pour the liquid back into the saucepan, bring to a boil again and add table vinegar.
5. Fill with boiling brine and roll up immediately. Check for leaks and let cool.

Tomatoes prepared according to this recipe are moderately vigorous and extremely tasty.

Green tomatoes with apples in pink marinade

Apples add flavor to this recipe. unique taste and aroma, and beets give a beautiful pink color.

Canning for the winter is a very popular activity for many housewives, because it provides an excellent opportunity to diversify the table with delicious, savory snacks and salads that add bright notes to any meal. Even green tomatoes are used: when prepared, they turn out very tasty. If you don’t believe me, see for yourself by preparing preserved salad recipes for the winter with photos You’ll lick your fingers. Green tomatoes can be prepared in different types: stuffed, whole, chopped in salad.

How to choose the right tomatoes for harvesting for the winter

For soaked, lightly salted, pickled, barrel, salted tomatoes, you need to choose fruits in a store or market with the correct degree of ripening: they should be unripe or brown, and the tomato crumb should be hard and dense. Choose fruits without dents, cracks, or signs of disease. In terms of ripening, all green tomatoes should be the same. There is no need to roll up a variety of colors into a jar, combining brown, red, and pink.

As for size, it is better to give preference to medium or small green tomatoes, but not like cherry ones. Fruits that resemble a plum in shape are suitable because they are small and have a dense structure. When all the green tomatoes have been selected and sorted, they need to be thoroughly rinsed with water several times for wrapping salads for the winter “You’ll lick your fingers.”

What utensils will you need?

During canning, almost everything that is in every housewife’s kitchen can be useful:

1. You will need a special saucepan: it is a wide, thick-bottomed pot with a spout, a strong handle, and the inclined walls of this dish allow liquids to evaporate quickly. The pan must be made of durable stainless steel and have a volume of 9 liters. There are dishes that have markings on the inside to make it convenient to monitor the amount of boiled contents.
2. When canning, you may need large wooden spoons with long handles.
3. It is important to have a thermometer that allows you to determine the moment of readiness and the temperature of the canned products at the time of pouring into jars.
4. Using a slotted spoon you can remove the scale.
5. Measuring containers and spoons will help you correctly determine the proportions of the components.
6. To pour the preparations into jars, jugs made of heat-resistant glass are used, as well as special plastic funnels with a narrow or wide spout.
7. Useful for sterilizing canned food home autoclave or a regular saucepan with a wide bottom and cheesecloth lined on the bottom.
8. Glass jars with tin lids, having a rubber ring-liner, a manual seaming machine for twisting, “twist-off” lids.

Recipes for delicious finger-licking salads made from green tomatoes

There are many recipes for canning green tomatoes for future use in the form of finger-licking salads. Having tried this preparation once, every housewife is convinced of how wonderful the preservation is. Green tomatoes, like red ones, are salted, pickled, combined with spices and vegetables (herbs, adjika, Korean seasonings, mustard, cloves, hot pepper, horseradish, pasta, apples). Taste canned fruits turn out to be harder and more acidic.

With carrots and onions without sterilization

One way to prepare a finger-licking green salad is without sterilization. This greatly simplifies the canning process and saves time. Carrots in salad add light sweetness, and onions are piquant. To prepare finger-licking green tomatoes for this recipe you will need:

• onion- 1 kg;
• carrots – 1 kg;
• green tomatoes – 3 kg;
• water – 0.5 cups;
• salt – 2 tbsp. l.;
• vinegar 6% - 0.5 cups;
• sugar – 1 glass.

Step by step recipe Finger-licking green tomato salad:

• We wash the tomatoes, let them dry or wipe them with paper towels. Cut into slices small size.
• Peel the carrots and chop them on a grater.
• Remove the skins from the onion and cut into thin half rings.
• Place all vegetables in enamel pan, add vegetable oil, water, salt, sugar and leave for a couple of hours.
• After the specified time has passed, put the dishes with vegetables on the fire, bring to a boil, and simmer for 25 minutes over low heat. Pour in vinegar and remove from heat.
• Place the hot salad in sterilized jars, then twist, turn upside down and wrap until cool. Afterwards we transfer it to the cellar for storage.

With cucumbers Danube style

Green tomato and Danube salad – very tasty and unusual blank. Supplementing them with a winter meal (rice, pasta, potatoes, meat dishes), you will definitely remember summer. Combination available products in the recipe gives original taste. Preparing for the winter preserves the original aroma of vegetables. To prepare the finger-licking green tomato salad you will need:

• bell pepper – 1 kg;
• green tomatoes – 1 kg;
• young cucumbers – 1.4 kg;
• onions – 500 g;
• salt – 2 tbsp. l.;
• vegetable oil – 200 ml;
• vinegar 9% - 50 ml;
• sugar – 5 tbsp. l.;
• hot pepper – 1 pc.

Step by step recipe green tomato salad for the winter Danube style:

• We wash the cucumbers, dry them, cut off the ends, and chop them into halves of circles.
• We wash the bell pepper, remove seeds and stems, and cut into strips.
• Wash the hot pepper, remove the stem and seeds, and finely chop.
• Wash the tomatoes and cut into slices.
• Peel the onion, soak in cold water for 20 minutes, cut into thin half rings.
• We transfer all the vegetables into an enamel pan, pour in vinegar, oil, add sugar and salt. Stir with a wooden spoon and place on low heat. When the salad boils, cook for 5 minutes.
• Place the salad in sterilized jars, tamping down slightly. Roll up the pieces, turn them over, and wrap them until they cool. Then we store it in a cool place.

Korean in banks

Finger-licking green tomato salad in Korean is one of the quick, tasty preparations for the winter. Vegetables are marinated in own juice with the addition of various spices, making the dish moderately spicy and piquant. If you wish, you can supplement the recipe with hot pepper. We will need:

• bell pepper – 2 pcs.;
• green tomatoes – 1 kg;
• vinegar 9% – 50 ml;
• garlic – 4 cloves;
• sugar – 50 g;
• vegetable oil – 50 ml;
• ground red pepper – 0.5 tsp;
• salt – 1 tbsp. l.;
• parsley - to taste.

Step-by-step recipe for making Korean-style green tomato salad with photos:

• Wash the greens, dry them, and chop finely.
• Wash the tomatoes and cut into slices.
• Remove the peel from the garlic and chop it with a knife.
• We wash the pepper, remove seeds and stems, and chop into small cubes.
• We wash the canning jars and lids.
• Place pepper, green tomatoes, garlic, parsley into a bowl, add sugar, salt, and ground red pepper. Pour in vinegar, vegetable oil, stir.
• Place the salad in jars, close and leave in the refrigerator for 8 hours. After this, the snack is ready for consumption or storage until winter.

Winter Flower-seven-flowered with vinegar

Green tomato salad for the winter “Tsvetik-Semitsvetik” is a simple and tasty autumn appetizer. The preparation in jars is very bright, reminiscent of warm summer day. The salad comes out very aromatic, with a slight hint of sourness and rich taste. To prepare you will need:

• Bell pepper- 1 kg;
• green tomatoes – 2 kg;
• carrots – 1 kg;
• onions – 1 kg;
• vinegar 9% – 250 ml;
• water – 500 ml;
• sugar – 160 g;
• salt – 3 tbsp. l.;
• vegetable oil – 250 ml.

Step-by-step recipe for green tomato salad “Tsvetik-semitsvetik”:

• We wash and peel all vegetables. We cut the tomatoes into slices, the peppers into strips, the onions into half rings, and chop the carrots on a grater.
• Pour water, oil into the pan, add salt and sugar. Put on the fire, after boiling, add the vegetables. When boiling again, cover with a lid and simmer for 10 minutes. Add vinegar and remove from heat.
• Place the salad in sterilized jars, roll up, and wrap until cool. We store it in a cellar or pantry.

Watercolor without vinegar

Green tomato salad “Watercolor” – simple winter preparation. Its taste is distinguished by its combination light sweetness and sourness, that's why it's successful spicy extras for any winter feast. To prepare you will need:

• onions – 500 g;
• green tomatoes – 2 kg;
• garlic – 2 heads;
• carrots – 500 g;
• bell pepper – 500 g;
• greens – 1 bunch;
• salt – 3 tbsp. l.;
• vegetable oil – 1 cup;
• sugar – 0.5 cups.

Step-by-step recipe for “Watercolor” salad with photos:

• We wash and peel all vegetables. Cut the tomatoes into slices.
• Cut the pepper into thin half rings and place in a bowl with the green tomatoes.
• Cut the carrots into thin slices.
• Cut the onion into half rings.
• Chop the garlic and herbs.
• Mix the vegetables and leave for 6 hours. Then add salt, sugar, and hot oil.
• Mix the salad thoroughly, put it in jars, and sterilize for 15 minutes. We roll up the blanks, turn them over, and wrap them. When the preservation has cooled completely, put it in the cellar.

Hunting

"Hunter's" salad - quick and delicious preparation in winter, judging by the reviews of housewives. The beauty of the recipe is that you can vary the number of components at your own discretion, each time getting new taste. Remember that you need to add more salt so that when tasting the salad it seems a little over-salted. Don't worry, when you open it in winter, it will get the right taste. We will need:

• cucumbers – 200 g;
• green tomatoes – 200 g;
• bell pepper – 200 g;
• white cabbage – 200 g;
• onion – 1 pc.;
• carrots – 100 g;
• salt - to taste;
• dill and parsley - 1 sprig each;
• garlic – 1 clove;
• vinegar essence– 0.5 tbsp. l. for 1 liter jar;
• vegetable oil – 2 tbsp. l.

Step-by-step recipe for finger-licking green tomato salad with photos:

• We wash and peel the vegetables. Cut the carrots into strips, onions, peppers into small cubes, cucumbers into strips, tomatoes into cubes, and finely chop the cabbage. Place all vegetables in a bowl.
• Add crushed garlic and salt to the vegetables and leave until juice forms. Place on the fire and heat without letting it boil. Pour in vinegar, oil and turn off the burner.
• Place the salad in sterilized jars, sterilize the preparations, and roll them up. We wrap the jars and, after cooling, send them to a cool place.

Cobra with garlic and chili pepper

The “Cobra” salad from the “Finger-licking” series with the addition of chili peppers and garlic is suitable for those who like very spicy and fiery snacks. This dish will successfully complement the meat, highlighting the excessive fat content and helping the digestion process. You can vary the amount of garlic and pepper depending on the level of spiciness you prefer. For cooking spicy salad from green tomatoes you will need:

• garlic – 3 heads;
• green tomatoes – 2.5 kg;
• salt – 3 tbsp. l.;
• vinegar – 100 ml;
• chili pepper – 2 pcs.;
• sugar – 3 tbsp. l.

Step by step description hot salad recipe:

• Wash the tomatoes and cut into small slices.
• Wash the pepper, remove the seeds if desired, and cut into slices.
• Chop the garlic; if you wish, you can add some of the garlic to fried. This will add even more flavor to the preparation.
• Mix tomatoes, peppers, garlic, sugar, salt, vinegar. Leave for half an hour to form juice.
• Place the salad in sterilized jars and cover with lids.

Caviar in a slow cooker

Kabachkova and eggplant caviar You won’t surprise your household anymore, but green tomatoes are something new, you’ll just lick your fingers. It tastes just as good traditional types snacks, but distinguished by its piquancy and originality. Instead of vinegar essence, you can use apple or vinegar. We will need:

• onions – 500 g;
• bell pepper – 6 pcs.;
• green tomatoes – 3 kg;
• sugar – 150 g;
• vinegar essence - 3 tbsp. l.;
• vegetable oil – 250 ml;
• mayonnaise – 150 ml;
• carrots – 1 kg;
• salt – 2 tbsp. l.;
• chili pepper – 3 pcs.;
• ground black pepper – 2 tsp.

Step-by-step recipe for preparing green tomatoes in the form of caviar for the winter:

• We wash, peel and grind all the vegetables through a meat grinder along with hot pepper. Transfer the entire mass to a slow cooker, add salt and sugar.
• First you need to fry for a few minutes. Then turn on the stewing mode for an hour and a half, cook, stirring occasionally.
• 15 minutes before the device beeps, add ground black pepper, vinegar, mayonnaise and vegetable oil.
• When the caviar is ready, put it in sterilized jars, roll it up, turn it over and wrap it until it cools.

How to pickle barrel tomatoes with vegetables in adjika

Real cask pickled tomatoes are made in wooden barrel, which is thoroughly washed beforehand, lined plastic bags. If you don't have one, you can use an aluminum bucket or large saucepan. Green tomatoes in adjika with cucumbers – excellent savory snack, which will decorate any meal. For salting we need:

• adjika (ready-made or homemade) – 2.5 l;
• tomatoes – 2 kg;
• dill – 1 bunch;
• cucumbers – 1 kg;
• salt - to taste;
• currant leaves – 5 pcs.;
• cherry leaves – 5 pcs.

Step-by-step recipe for pickling barrel green tomatoes with adjika “You’ll lick your fingers”:

• We select strong fruits and wash them. To the bottom of the barrel, aluminum pan add dill, cherry and currant leaves.
• Place washed cucumbers, alternating with tomatoes. Salt to taste, pour adjika so that it covers the vegetables.
• We put fabric, a wooden circle and a weight on top. After 2 months, the vegetables are ready.

Armenian style with greens

Armenian, Georgian cuisine gave all the housewives many wonderful, delicious dishes. Special attention deserve stuffed green tomatoes, which are considered a very common preserve among our compatriots. The preparation turns out very tasty, piquant, and successfully complements roasts and other meat dishes. We will need:

• garlic – 2 heads;
• green tomatoes – 2 kg;
• dill – 0.5 bunch;
• cilantro – 0.5 bunch;
• celery – 0.5 bunch;
• parsley – 0.5 bunch;
• basil – 0.5 bunch;
• dill umbrellas – 1 bunch;
• celery – 1 bunch;
• hot pepper – 1 pc.;
• sweet red pepper – 1 pc.;
• salt – 2 tbsp. l.;
• water – 1 l.

Step-by-step recipe for stuffed green tomatoes “You'll lick your fingers” in Armenian:

• We wash the tomatoes, make a cut crosswise or not all the way along.
• For the filling, chop half a bunch of celery, basil, cilantro, and parsley. Finely chop the garlic, sweet and hot peppers. Mix all these ingredients, add a tablespoon of salt. This is our filling.
• We stuff the fruits, place them tightly in a jar, placing each layer with dill umbrellas and celery sprigs.
• To make the brine, boil water with 2 tablespoons of salt. Cool, pour in tomatoes. Leave at room temperature for about 4-5 days. Afterwards we close with nylon lids and store them in the refrigerator.

Sliced ​​in tomato sauce

Green tomatoes in tomato sauce with the addition of cinnamon - an original, tasty winter preparation, the taste is somewhat reminiscent of lecho due to the presence of juice and pepper. Vegetables need to be strong. Cinnamon adds to the preparation spicy taste and aroma. We will need:

• tomato juice– 1 l;
• aspirin – 1 tablet per jar;
• sugar – 4 tbsp. l.;
• salt – 3 tsp;
• cinnamon - on the tip of a knife;
• sweet bell pepper – 2 pcs.;
• green tomatoes – 2 kg.

Step-by-step preparation Finger-licking green tomato salad in tomato sauce:

• Place the tomatoes and bell peppers cut into slices into sterilized jars. Fill with boiling water twice, drain the liquid.
• To fill, mix tomato juice, salt, sugar, cinnamon, put on fire, after boiling, cook for 5 minutes.
• We put an aspirin tablet in the jars, fill it with marinade, and roll it up.

Video

Green tomatoes are often used in cooking. Unripe tomatoes make excellent canned food. These can be stuffed, pickled, pickled tomatoes, caviar, or finger-licking salads for the winter. In most cases, they are combined with other vegetables (onions, carrots, sweet and hot peppers), and a variety of spices and seasonings add spiciness, piquancy and aroma to the preparation. In the video below with the recipe for the finger-licking salad, you will learn how to can green tomatoes. The result is a spicy, tasty preparation.