Pickling green tomatoes with garlic for the winter is common in many countries. Some housewives prepare this delicious appetizer in the most in a simple way, others make changes to the recipe and introduce additional ingredients that enrich the taste and give the dish more bright aroma.

How to pickle green tomatoes with garlic inside

Ingredients:

• green tomatoes – 2 kg
• garlic – 5 heads
• carrots – 1 pc.
• dill – 1 bunch
• water – 1 l
• salt – 3 tsp. With
• sugar – 1 tbsp.
• vinegar 9% – 70 g
• Bay leaf- 1 PC
• dill seeds – 1 tsp.

How to cook:

1. Wash and dry the tomatoes, and then use a sharp knife to make a small, neat cut on each one.
2. Divide the garlic into cloves and place in the cut tomatoes.
3. Place sprigs of dill and carrots, carrots cut into thin slices at the bottom of pre-prepared jars, and place stuffed tomatoes very tightly on top.
4. Combine water, sugar and salt in a saucepan, pour vinegar into them, add bay leaf and dill grains. Place over medium heat and bring to a boil.
5. Pour the prepared liquid over the tomatoes and seal with lids.

Green pickled tomatoes with garlic inside

Important: If you are rolling up whole tomatoes, try to put fruits of the same size in the jars. Then they will be evenly soaked in the marinade and will have the same rich, spicy taste.

Ingredients:

• green tomatoes – 1 kg
• garlic – 10 cloves
• hot pepper – ½ pod
• coriander seeds – 1 tsp
• dried mint – 1 tsp
• dried basil – 1 tsp
• dried tarragon – 1 tsp
• vinegar - ¾ tbsp

How to cook:

1. Wash the tomatoes, pour boiling water over them and leave for 25 minutes.
2. Cut each fruit into 4 parts, chop the hot pepper and garlic and grind thoroughly in a mortar.
3. Squeeze the juice out of the resulting pulp and collect it in a separate small container.
4. Combine the squeezed mass with mint, coriander seeds, basil and vinegar and mix.
5. Place the tomatoes tightly in the jars, sprinkling each layer with the spicy mixture. Pour in the squeezed juice, seal with a lid and place in a cool place.
6. As soon as the tomatoes acquire a pronounced yellow tint, they can be eaten.

Green tomatoes with garlic

Ingredients:

• green tomatoes – 3 kg
• carrots – 1 kg
• parsley – 200 gr
• dill – 200 gr
• garlic – 2 heads
• hot red pepper – 3 pcs.
• water – 3 l
• coarse salt – 120 g
• vinegar – 50 ml

How to cook:

1. Wash and dry all vegetables. Grate carrots onto coarse grater, finely chop the dill and parsley, cut the garlic into small pieces, and the red pepper into thin, short strips.
2. In a ceramic bowl, combine carrots with herbs, pepper and garlic and mix very well.
3. Cut the tomatoes crosswise, but not all the way to the end, fill them with carrot-garlic mixture, place in a deep enamel pan and pour in cold marinade made from water, vinegar and salt.
4. Cover the top with a plate, put pressure on it and put it in the refrigerator for 4-5 days.
5. Before serving, remove from marinade and drizzle with olive oil.

Marinated green tomatoes with garlic and pepper

Advice: Recipes for pickled green tomatoes almost always include vinegar. You can use a traditional canteen and the appetizer will turn out spicy and hearty. If you take a more delicate apple one, the dish will acquire a soft sweet and sour shade.

Ingredients:

• green tomatoes – 1.5 kg
• carrots – 3 pcs.
• white onion – 3 pcs.
• garlic – 12 cloves
• water – 2 tbsp
• vinegar – 250 ml
• sugar – 6 tbsp
• salt – 3 tbsp
• peppercorns – 3 tsp
• coriander seeds – 3 tsp
• mustard seeds – 1 tsp
• celery seeds – 1 tsp
• fresh dill – 1 bunch

How to cook:

1. Pour vinegar and water with sugar into a saucepan, bring the liquid to a boil and cook over low heat for 15-20 minutes.
2. Combine all the seeds with finely chopped dill and salt, mix and pour into the bottom of pre-prepared jars (for 1 half-liter container - 1 tsp of spicy mass).
3. Cut the tomatoes into quarters, carrots into slices, onions into rings or half rings and place them in jars in layers, sprinkling them with crushed garlic.
4. Pour boiling water over vegetables vinegar marinade, sterilize the jars for 20 minutes and seal with lids.
5. Turn upside down and let cool under a warm blanket.
6. After a day, remove to a dry and cool place.

Instant green tomatoes marinated with garlic

Ingredients:

• green tomatoes – 1.5 kg
• water – 3 tbsp
• vinegar – 400 ml
• salt – 3 tbsp
• dill – 200 gr
• garlic – 1 head

How to cook:

1. Peel the garlic and cut into slices, chop the dill, cut the tomatoes into slices. Place everything in a deep bowl and mix.
2. Place the water, vinegar and salt in a saucepan, place on the stove and bring to a boil over high heat.
3. Pour the hot marinade over the vegetables and let them cool. Then put it in the refrigerator for 1 hour.
4. After the time has passed, serve as a savory snack.

Quick Green Tomatoes

Green tomatoes marinated with garlic and horseradish

Ingredients:

• small tomatoes – 1 kg
• bay leaf – 2 pcs
• spice mixture – 1 tsp
• garlic – 3 cloves
• dill for preservation – 3 umbrellas
• onion – 1 pc.
• celery seeds – ½ tsp
• horseradish leaf – 2 pcs
• water – 1 l
• apple cider vinegar – ½ l

How to cook:

1. Pour water, vinegar and salt into a saucepan, put on fire and bring to a boil.
2. Place garlic, bay and worthless sheets, dill umbrellas, garlic, spices and celery grains. Place whole tomatoes tightly on top.
3. Pour the hot marinade over the vegetables and immediately cover the jars with lids.
4. Store in the refrigerator or in a cool, dark place.

Ingredients:

• green tomatoes – 1.5 kg
• sweet pepper – 150 g (75 g each red and yellow)
• spicy Green pepper– 150 gr
• parsley – 1 bunch
• white onion – 3 pcs.
• garlic – 2 heads
• dried blue fenugreek – 1 tbsp
• dried calendula – 1 tbsp
• celery leaves – 70 gr
• fresh coriander – 70 g
• sunflower oil – 100 ml
• table vinegar – 120 ml

How to cook:

1. Wash the tomatoes, cut into slices, place in a bowl, add salt and mix well.
2. Let it brew for 2 hours, and then strain out the juice.
3. Pour oil into a saucepan and add chopped onion, blue fenugreek, calendula and spices.
4. Mix everything and fry over medium heat for 5-6 minutes, stirring occasionally.
5. Chop the sweet and hot peppers and place in a separate ceramic container. Add there fried onion and oil.
6. Finely chop the parsley, cilantro and celery leaves. Pass the garlic through a press. Add to the bowl with the peppers and stir.
7. Heat vinegar in a small container and boil it for 2-3 minutes. Remove from heat and let sit, then pour over tomatoes and peppers. Add chopped parsley, cilantro, celery leaves and chopped garlic.
8. Cover the container with a lid and refrigerate for 3-4 days.
9. Stir the vegetable mixture several times daily.
10. Store in airtight jars for 20-30 days in a cool place.

Green tomatoes marinated with garlic for the winter: video recipe

Green tomatoes for the winter in jars without sterilization, without vinegar, for storage in an apartment, this is just the dream of every housewife, I recommend this and many other recipes to you.

The most simple recipes green tomatoes for the winter, these are in jars, but the most popular and tasty ones are with garlic, without vinegar, spicy, without sterilization, pickled and even Georgian.

Very soon the cold will come to us, and with it winter. It is during this period of time that we want to remember the taste of summer; our body capriciously asks for vegetables, fruits and berries. So why not treat yourself during the cold and frosty season with pickles, compotes, adjika, salads, etc.

Green tomatoes for the winter - the best recipes

If you have green tomatoes at home, but the frost will soon strike and they will disappear anyway, then I advise you to rewrite one of the presented recipes and give it to your family great snack with boiled potatoes.

Many people preserve red tomatoes for the winter, but not everyone uses green ones for processing. It’s a pity that many housewives throw away such vegetables and don’t know how tasty everything turns out. And how insanely delicious a green tomato salad is for the winter.

A simple recipe for preparing tomatoes for the winter

I decided to start describing my delicious and appetizing pickles from the quickest and most accessible way. A simple recipe for pickling green tomatoes for the winter is the most common; most housewives choose this one.

A simple recipe for pickling green tomatoes for the winter consists of the following ingredients:

• 2 kg green tomatoes.
• 5 medium cloves of garlic.
• Several bay leaves.
• A couple of allspice peas.
• Liter bucket of water.
• No more than 80g of vinegar is needed.
• Add a large heaped spoonful of salt.
• One and a half spoons of sugar.
• Tablet salicylic acid.

In this case, as in other cases, I do not sterilize the seaming jars, do not heat them in the oven and do not hold them over steam. A regular salicylic acid tablet saves me from this.

First of all, we select the tomatoes, throw the rotten ones and those with cracks aside, they can be used to make a tasty winter snack, and we wash our smooth ones.

Throw clean tomatoes into boiling and lightly salted water and let them boil for just a minute. This is necessary so that the bitterness goes away, and our salted green tomatoes for the winter are crispy and rich.

To prepare the marinade, you need to add all the other ingredients to the water, except bay leaves and peppercorns, we put them at the bottom of the jar. While the marinade is heating and boiling, put the tomatoes in a jar, and then fill them with boiling brine. Immediately screw on the lid and turn the canned jar upside down. Be sure to wrap your snack for a day to ensure it survives into winter.

A simple recipe for pickling green tomatoes for the winter will please any housewife, I assure you.

Green tomatoes for the winter - you'll lick your fingers

Pickling green tomatoes for the winter takes as much time as red ones, and some simple recipes are even easier. This preparation option will definitely make you lick your fingers after eating.

You need to pickle green tomatoes for the winter according to this recipe:

• About 2 kg of green vegetables.
• A few currant and cherry leaves.
• A couple of sprigs of dry dill.
• Horseradish can be added as desired and it will not spoil the taste, on the contrary.
• 6 peppercorns.
• 3 large spoons of salt and half a cup of sugar.
• Mustard powder 10g.
• Garlic cloves.

We can preserve green tomatoes for the winter using this recipe. Place all the leaves in a clean jar at the bottom, including a horseradish leaf and an umbrella of dill, as well as about 6 cloves of garlic. Now pack the tomatoes tightly in the jar. In tomatoes, I use a toothpick to make holes around the stem. As soon as the jar is half full, I put a little more dry dill on top, along with the seeds and an umbrella.

Fill the jar to the top, add another leaf of horseradish and fill it with marinade. It consists of water, salt, sugar and mustard. Stir all this in cold water and pour over the vegetables. Cover tightly plastic cover and immediately put it in a cool place. I store these pickles and starters in the basement for the winter.
I recommend checking the preparation after a week and if the brine has been absorbed into the tomatoes, then finish the same and add more. Without brine, they will not survive until the end of winter. We also eat them at home in the spring, so much so that you’ll lick your fingers. Crispy, delicious tomatoes Any person will like it; it is an essential appetizer for a winter celebration.

These are the green tomatoes for the winter and the most delicious recipe only for you.

Recipe with garlic for winter

There are many ways to ferment garlic, including in barrels, tubs, and even bags. I prefer the recipe for green tomatoes for the winter in jars, maybe this is due to the fact that I don’t have a barrel, but nothing, it’s all fixable.

I use recipes for green tomatoes for the winter without sterilization; I don’t like to waste time. And this method, like the previous ones, is simple, tasty, and you can lick your fingers too.

There are several options with garlic, you can make them stuffed, you can roll them into slices with garlic, or you can make tomato caviar and even a green tomato salad for the winter.

The recipe for green tomatoes in jars for the winter consists of:

• Green unripe tomatoes.
• 4 tablespoons of salt.
• 6 tablespoons of sugar.
• 80 grams of vinegar.
• Water.
• One hot pepper.
• Heads of garlic.
• If desired, you can add bell pepper.

And so, let's start canning tomatoes for the winter.

We put our vegetables in the jar, among them you can put pieces of bell and hot peppers, as well as a few cloves white garlic. Fill with regular boiling water and wait for 70-10 minutes, then pour the water into a saucepan and add salt, sugar, vinegar and grated garlic. If you don’t want to bother with a grater for a long time, you can put it through a garlic press.
As soon as the marinade has boiled, pour it into the jar and roll it up. Don’t forget to wrap the preserved food tightly with a warm blanket. These tomatoes can be eaten within 2 weeks.

Green tomatoes in Georgian style

Seemingly ordinary unripe vegetables, well, what's good about them, but in reality after delicious sourdough or marinade, they take on a completely different taste. Especially tasty green tomatoes in oak barrels, but this is not our case.

Now I will share with you delicious secret winter snacks in Georgian style.

The recipe for green tomatoes in jars for the winter is prepared from:

• Unripe or brown tomatoes.
• Carrots.
• 3 spoons of vinegar.
• 2 spoons of sugar and spoons of salt.
• Heads of garlic.
• One bitter pepper.
• Greenery.

All these ingredients are calculated for 700 ml of water.

We wash our tomatoes and make cuts in the center; we put the filling in them, which consists of carrots, garlic and herbs. You can add a little salt. Stuffed tomatoes put it in a jar and fill it with boiling brine. The jars should be sterilized for 10 minutes, but if you do not want to do this, then add a tablet of salicylic acid and roll up the lids.
A step-by-step recipe for green tomatoes for the winter is ready.

Friends, I wish you winter period keep warm in the shower and, of course, warm up with have a delicious dinner, which can be supplemented by my step by step recipes green tomatoes for the winter. After all, I have selected the simplest and most delicious ones for you, so much so that you will lick your fingers.

Your Nina Kuzmenko!

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 peppers, various seasonings and hot spices are used.

Unripe tomatoes make excellent canned food. 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 on 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, 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.

Green tomatoes stuffed with garlic

Filling (for three liter jars):

• 1 liter of water
• 1 glass 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 I filled the tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled the lid on.

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 them 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, tomatoes on top and sprinkle with sugar. Thus, make the installation without reaching the edge of the container by 20 centimeters. Upper layer tomatoes, cover 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 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.

Unusual and tasty. They look unusually green, and at first you treat them with distrust - they are not ripe. But it’s worth a try - mmm, how delicious they are, these. There are many cooking options - marinated, stuffed, spicy, as well as salad and adjika. And it’s delicious – you’ll lick your fingers, and healthy – let’s put the green tomatoes left after harvesting into use.

Marinated glutton tomatoes.

The most delicious tomatoes that are eaten instantly. I speak from experience, because the plate with this appetizer is empty the very first - it looks very appetizing.

To prepare delicious green tomatoes without sterilization, take:

Tomatoes – 1 kg;

Salt - 1 table. spoon;

Sugar – 1 table. spoon;

Vinegar – 70 ml;

Garlic cloves – 6 pcs.;

Hot pepper – a couple of pieces;

Parsley and celery greens.

First, wash and dry the tomatoes with a towel, cut them into 4 parts. We wash and dry the greens, chop them finely. If you don't have celery greens, you can do without them - it will still turn out delicious. Peel the garlic and pass it through a garlic press. Cut the hot pepper into small pieces.

We put everything that we cut into a deep basin. Pour salt, sugar there, add spices to taste and vinegar. Mix everything. Leave it on the table overnight. We don't add anything else, especially water. The mixture will give juice overnight, so much that it will be enough for all the jars. Place the tomatoes in clean and sterilized jars and refrigerate for 5 days.

Just don’t let anyone try them before this time, and don’t try them yourself either - otherwise by the end of the five days there will be nothing left.

If tomatoes are prepared without sterilization, then long-term storage they are not subject to. Maximum two months in a cold place.

Most recipes are learned “at work,” when one colleague brings something tasty and treats the others. One such recipe for green tomatoes for the winter without sterilization is presented below. I ask you to familiarize yourself with it and prepare it for the joy of those around you.

To prepare you will need (for 3 liters):

Tomatoes - how many will fit in the jar;

Water – 1 l.;

Sugar – 1 glass;

Salt – 1 heaped tablespoon;

Vinegar – 0.5 cups;

Garlic – 5-7 cloves;

Greens – dill, parsley, horseradish.

Tomatoes need to be washed and dried with a towel. Peel the garlic cloves and cut into cubes. Cut the tomatoes in several places and insert pieces of garlic into the cuts. Now cut the tomatoes stuffed with garlic into 4 parts, mix with herbs. If the tomatoes are small, cutting them in half will be enough. Prepare the brine - set the water to boil, and when it boils, dissolve salt and sugar in it. Stir a little with a spoon until everything dissolves and then add vinegar. Place the tomatoes in jars and immediately pour the marinade over them. The jars are rolled up and put under the blanket until they cool completely. For some reason, men prefer this option. As you can see, green tomatoes for the winter recipes without sterilization are not difficult to prepare, and most importantly, quick.

When preparing tomatoes without sterilization, the jars for preparations are thoroughly washed and must be sterilized.

Green tomatoes without sterilization

Another recipe for making green tomatoes without sterilization. The tomatoes come out in neat baskets with a garlic mixture and marinade poured on top.

The ingredients you will need are the following:

Tomatoes – 1 kg;

Garlic heads – 4 pcs.;

Bell pepper-1 PC.;

Hot pepper – 1 pod;

Medium-sized bulbs – 2 pcs.,

Nuts (any kind, but walnuts are best to taste);

Salt – 2 table. spoons;

Cilantro - a bunch;

Wine vinegar – 20 g;

Sunflower oil – 50 gr.

First of all, peel and chop the onion. Press the garlic through a press. Bulgarian sweet and hot peppers finely chop. Wash the cilantro and chop it as finely as possible. Then mix together the garlic, cilantro and salt, stirring the resulting paste. Finely chop the nuts, mix with pepper, then add the onion and simmer everything together for vegetable oil about half an hour. Remove the pan from the heat, add vinegar to the mixture and stir well. Now you need to cut out the core of all the tomatoes and fill them with the garlic mixture. Place in clean sterilized jars stuffed tomatoes, alternating them with stewed vegetables. Close the lids and place the jars in the refrigerator to steep for several days.

Tip: When cutting out the core, trim the edges of the tomatoes with cloves - it will turn out even more beautiful.

To prepare it, take:

Green tomatoes – 2 kg;

Bell pepper different colors- 1 kg.;

Onion – 1 kg;

Carrots – 1 kg;

Water – 0.5 l.;

Vegetable oil – 250 ml;

Vinegar essence – 250 ml;

Salt – 2-3 tablespoons;

Sugar – 160 gr.

Initially, vegetables need to be washed and dried. Then remove the seeds from the bell peppers. To do this, we first cut them in half, remove the green stalks, which are of no use to us for cooking, which means there is no benefit from them. We clean the seeds and rinse the peppers with water to remove any remaining seeds. To prepare, we need strips of pepper approximately 0.5 cm thick. Cut all the pepper in this way. Onion peel, wash and cut into half rings. First we cut the tomatoes into 2 parts, cut out the stalk and cut them along the barrels into slices, which should not be too thin. Cut so that you get about 4 slices per half. The carrots also need to be peeled and grated, it is best if it is for Korean carrots.

Now we choose from kitchen utensils a saucepan with the thickest bottom, and if it also turns out to be wide, then this is simply ideal. So, pour water into the pan, add butter, add salt and sugar. Now put it on the fire, and while the mixture boils, stir so that the sugar and salt crystals dissolve. When the mixture boils, add all the chopped vegetables into it at once. All that remains is to stir and bring to a boil again. Now reduce the heat, make it minimal, and simmer the vegetables for 10 minutes. Don’t forget to stir them from time to time, but carefully so as not to crush them and keep them as close as possible to their original form. After 10 minutes, we move on to the final stage - add vinegar to the pan, stir again, and leave on the fire for another couple of minutes.

After this, it is better to immediately transfer the salad into clean, dry and sterilized jars that were prepared in advance. Fill with salad to the top and close with lids to roll up. Now it’s time to turn the jars upside down, carefully wrap them in a blanket and leave them to rest for a day. Well, now we send the jars to the place where they will be stored, and leave one for testing.

Ingredients you will need:

Green tomatoes – 3 kg;

Carrots – 100 gr.;

Onions (medium size) – 4 pcs.;

Garlic – 1 head;

Parsley – 1 bunch;

Water – 1 l.;

Sugar – 4 table. spoons;

Salt – 2 table. spoons;

Cloves – 3 pcs.;

Vinegar 9% – 2 tables. spoons;

Bay leaf – 2-3 pcs.;

Black pepper – 7 peas;

Allspice – 5 peas;

First, wash the tomatoes, other vegetables and herbs. Peel and cut the carrots into slices, chop the parsley finely. Divide the garlic into cloves, peel and cut into cubes. Prepare the onion - peel it and cut it into large rings. Now take a tomato, make a longitudinal cut on it and stuff it with parsley, adding a piece of carrot and garlic. The same must be done with all the tomatoes for harvesting. Now we leave the tomatoes alone and wash, dry and sterilize the jars.

After the jars have been prepared, put the stuffed tomatoes in them. Cover them on top onion rings and pour boiling water over it. The jars sit filled for 10 minutes, then we pour this water into the pan, and fill the jars with boiling water again. The marinade will be cooked in the pan. We put it on the fire, wait until it boils and pour sugar and salt into the water. Stir and add spices (black pepper, allspice, bay leaf, cloves). Leave to simmer over medium heat for 10 minutes. Remove from heat and add the required amount of vinegar. Now we drain the water that was poured a second time from the jars and fill it with boiling brine. The jars are immediately closed with lids, turned upside down and covered with a blanket for gradual cooling. Remove the jars when they have cooled completely and store them in storage.

Place the green tomato preparations preferably in liter jars. And they look neat and are eaten in one go.

Green tomatoes: harvesting for the winter without sterilization

If you like recipes that leave your tomatoes crunchy, a little firm and tangy, then make this green tomatoes harvested for the winter without sterilization. The recipe contains hot pepper, with it the jars look even more elegant on the shelves, and when you put the salad on a plate and put it on the table, then in addition to the beauty that will delight your eye, you will also get the opportunity to feel a pleasant spicy aroma garlic and parsley. Oh, how delicious!

What you will need for cooking (all ingredients are indicated for several cans and tomatoes per 5 kg.):

Tomatoes – 5 kg;

Bulgarian sweet pepper (red or yellow) – 4 pcs.;

Hot pepper – 2 pcs.;

Garlic – 200 g;

Parsley – 1 bunch;

Water – 2.5 l.;

Salt – 0.5 cups;

Sugar – 1 glass;

Vinegar essence – 150 ml.

Wash the tomatoes, bell and hot peppers, and dry everything with a towel. Cut the sweet pepper in half, remove the stem and seeds. Rinse it again to remove any remaining seeds. Now you need to cut the peppers into several pieces to make it easier to chop them. The garlic also needs to be peeled and added to the pepper in a blender, which will chop the vegetables.

Do not grind them to a paste. For beauty, you can cut one bell pepper into small pieces and add to the rest of the mixture. Cut small tomatoes into halves, the rest into 4 parts. Finely chop the washed and dried parsley. Place vegetables together in a large bowl for easy mixing. Mix and place everything in sterilized jars.

Now it's time to prepare a quick and easy marinade. Place a pan of water on the fire and bring the water to a boil, add salt, sugar, and stir until dissolved. All it takes is a few minutes and then remove the pan from the heat. Add vinegar to the marinade and immediately pour it over the tomatoes. Close the lids and place the resulting jars under the blanket. Let them sit there until they cool completely.

Workpieces without sterilization are stored only in a dark and cool place. This could be a refrigerator, a cellar or a cupboard for cans on the balcony.

Well, and finally another recipe. You can add it to any side dish, and put it on the table instead of a salad. If you spread a couple of spoons on the bread, you get a tasty and nutritious sandwich. This miracle preparation is called - caviar from green tomatoes without sterilization. We gobble up eggplant caviar with spoons, spread it on bread, and add it to the side dish. We also tried to cook it from tomatoes, by the way, it is prepared almost the same way. We liked the result, it turned out delicious.

But in general, it doesn’t matter which method of cooking green tomatoes you choose. Many green tomatoes recipes without sterilization Any housewife can cook it. The most important thing is that they are prepared with warmth and the desire to please your loved ones. Then any jar opened at -30 outside the window will be associated with the comfort of the hearth and will fit perfectly into family dinner, and during noisy gatherings with friends.