Tomatoes can be harvested both ripe and green. If you had to harvest your tomatoes early this year, prepare green tomatoes for the winter: a simple recipe in a jar will help you cope with this task.

We will reveal to you secrets of seaming green fruits instant cooking . Firstly, you don’t have to wait until they ripen, and secondly, the tomatoes are pickled whole, without sterilization. Of course, the jars themselves will have to be washed well and sterilized over boiling water. This will protect your blanks from “explosive consequences”, in other words, the jars will not swell or crack.

For the first marinating method 6 kilograms of tomatoes prepare:

• 8 onions;
• 2 heads of garlic;
• a bunch of parsley;
• 8 tablespoons sugar;
• 4 tablespoons salt;
• 6 carnation inflorescences;
• 4 tablespoons of 9 percent vinegar;
• 6 bay leaves;
• 12-14 pcs. black pepper;
• 10 sweet peas.

Preparing tomatoes: step-by-step instruction

1. The parsley is washed and finely chopped. The garlic is peeled.
2. Clean tomatoes cut lengthwise.
3. Place parsley and one garlic into the resulting pocket.
4. Tomatoes put in jars and cover with onion rings.
5. Fill the jars with boiling water and leave for 20 minutes.
6. Drain the water from the cans into the pan and add spices, boil for 15 minutes and pour regular boiling water over the tomatoes again.
7. Remove the marinade from the heat and add vinegar.
8. Remove the boiling water from the jars and add marinade there, roll up the lids.
9. Turn over and cover the jars.

Armenian marinated green tomatoes

We continue to prepare green tomatoes with garlic for the winter: recipes with finger-licking photos will help housewives quickly make savory snack from available products. You can slightly modify the previous recipe and cook Armenian green tomatoes. This appetizer is quite spicy, aromatic and looks very beautiful on the table.

You should prepare:

• green tomatoes;
• one bunch each of parsley and celery;
• a glass of peeled garlic;
• 2 pods strictly pepper;
• salt, sugar, vinegar.

Step-by-step preparation Armenian appetizers made from green tomatoes

1. Grind the herbs, peppers and garlic in a meat grinder or using a blender.
2. Wash and dry medium-sized tomatoes, make cuts across the fruit, as if cutting the cap of a tomato.

   
   

3. Stuff each tomato chopped mixture of herbs, pepper and garlic.

   
   

4. Place the tomatoes in clean, sterile jars and prepare the marinade: for 1 liter of water, 50 grams of salt, 25 grams of sugar and 100 milliliters of vinegar.
5. We prepare the marinade like this: heat the water, add sugar, salt, and after boiling vinegar.
6. Pour the marinade into jars, cover with lids and place in a saucepan with heated water, covering two-thirds of the jars.

   
   

7. Turn on the heat, bring the water to a boil and Sterilize the workpieces for 10 minutes.
8. Cool the jars slightly after sterilization and preserve while hot.

Green tomatoes with garlic and herbs without seaming: you'll lick your fingers

Pickled tomatoes are a favorite snack of many gourmets, which does not require much effort or expense.

Today, to pickle tomatoes, you don’t have to look for a tub, pan or bucket. We invite you to repeat most delicious recipe pickling tomatoes in a jar, under a nylon cover.

For 4 kilograms of green tomatoes, prepare:

• dried or fresh dill;
• horseradish leaves;
• two heads of garlic;
• 20 black peppercorns;
• 16 sweet peas;
• 12 clove inflorescences;
• 2 pods of hot pepper;
• 6 bay leaves;
• 4 tablespoons salt;
• 4 tablespoons sugar.

Place all ingredients in a three-liter jar, add spices, sugar, salt and fill with water. Cover with a nylon lid and place in the refrigerator or basement. This classic recipe pickling tomatoes, if you like more savory snacks– we’ll tell you how to salt green tomatoes with garlic and herbs without seaming in Georgian style.

Spicy tomatoes in Georgian style

Prepare one kilogram of tomato 200 grams of various greens(parsley, celery, dill, green basil) as well as 50 grams of garlic, 3 dessert spoons salt, hot red pepper.

If in previous recipe we made whole salted tomatoes, then this time it is necessary lightly cut the fruits across and fill them with a mixture of chopped greens, chopped garlic and salt. Place the tomatoes in a jar and add red pepper, put them in the refrigerator and wait 3 weeks. Pickling green tomatoes in this way does not require liquid: tomatoes, combined with herbs, release juice on their own, the result is very aromatic and tasty. Also in one of our articles we also told you how to cook, several original ideas.

Green tomatoes in a jar without seaming: simple recipes

There are many ways to prepare green tomatoes: the fastest and healthiest of them do not require seaming. Today, housewives do not have to wield a seaming wrench. Can be purchased regular or dense nylon covers or special screw caps. You can also salt tomatoes in a plastic, enamel bucket, in wooden barrel or ceramic saucepan.

In the first recipe we will prepare tomatoes in the snow with garlic for the winter in liter jars. Garlic will play the role of snow; it should be chopped. This will make the appetizer more piquant and spicy.

One liter is required for one kilogram of unripe tomatoes. cold water , 2 tablespoons of salt, 3 horseradish leaves, 5 black currant leaves, 5 cloves of garlic, 2 dill umbrellas and pepper to taste - allspice and hot.

Let's start pickling green tomatoes

1. Preparing the ingredients: wash vegetables and herbs, peel garlic, measure out spices.
2. Sterilize the jar and put the greens in it and half of green tomatoes.
3. Add chopped garlic, then again tomatoes and greens.
4. We make the brine and send it to banks.
5. Cover the workpiece with a lid– plastic or tin, with a special twist.
6. We store tomatoes in the refrigerator, in a month you can already eat them.

How to pickle green tomatoes and carrots?

For the next method we will need carrots, because we will make green tomatoes marinated with garlic and carrots for the winter: recipes for this delicious preparation exist in different variations. A simple marinating method awaits you - the tomatoes are dense, aromatic, moderately spicy, due to the addition of horseradish roots, hot red pepper and large quantity garlic

So, prepare all the ingredients for canning.

• Vegetables- tomatoes, carrots, garlic.
• To prepare the marinade on 10 liter jars tomato: 5 l. water, 20 tbsp. spoons of sugar, 5 tbsp. spoons of salt, a glass of vinegar.
• Spices and seasonings: bay leaf, allspice and black pepper, cloves, red hot pepper.
• Greens and root vegetables: horseradish and parsley roots, dill with umbrellas, celery greens.

At the first stage, you need to peel and chop the carrots and garlic, and tomatoes - lightly cut and stuffed with garlic slices. You can add thinly chopped carrots to the filling.

We begin to put our yummy food into jars (having sterilized them in advance) - at the bottom there is a little greenery, horseradish and parsley roots, garlic and hot pepper. Top with some tomatoes and then slices of carrots.

We continue to lay out the vegetables in layers, covering them with herbs on top.

Heat the water for the marinade: add seasonings and spices, wait for the sugar and salt to dissolve, boil and remove immediately. Add vinegar and stir the marinade.

Pour hot liquid into the jars, close, turn over, wrap and leave for 12 hours. Then transfer the jars to the cold.

So we told you how to make tomatoes in the snow with garlic for the winter in a 1 liter jar, as well as with carrots and herbs. These snacks will serve as a delicious reminder of the hot summer. And then instructions await you, how to prepare delicious pickled tomatoes in a large container.

How to cold pickle green tomatoes in a bucket or pan?

Many recipes, instructions, photos and videos are devoted to preparing green tomatoes, because this snack has already become traditional for our everyday and festive table. She cook without vinegar.

Prepare 1.5 kg of green tomatoes 3 dill umbrellas, 3 bay leaves and grape leaves, 2 cloves of garlic, 2 liters of 5% salt solution, favorite spices.
Place spices, herbs, garlic and herbs in an improvised gauze bag and wrap it up.

Place tomatoes and a bag of spices in a container. Small tomatoes You can marinate whole, and large ones can be cut.

Prepare the brine and pour it over the tomatoes.

Cover the tomatoes with a blanket and then with a clean cloth. Place the container in the cold for 4-5 weeks.

This method of pickling is very simple - it will take you less time than canning, and the result will satisfy even the most demanding gourmet.

There are other, more original recipes for preparing green tomatoes.

• Cut green tomatoes can be rolled up as jam.
• As gourmet snack You can pickle small cherry tomatoes.
• Try to make salted tomatoes as in the store - do not put greens in the marinade. Just spices and brine.
• Exist various additives for seaming. In the marinade usually pepper, horseradish, currant and cherry leaves are added, dill, celery, parsley, cabbage leaves or pieces of sweet pepper.

Video: how to prepare green tomatoes for the winter?

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 leaf
5 peas allspice
1 cup 9% vinegar
Vegetable oil (taken at the rate of 1 tablespoon 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

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

Another option:

For 5 liters of water: 1 tbsp salt, 2 tbsp sugar, 1 tbsp vinegar, 300 g garlic, 5 pcs pepper, bay leaf, black peppercorns, dill, parsley. Tomatoes - a bucket with a mountain. Grind pepper and garlic in a meat grinder. Greens - cut. Mix all this, cut the tomatoes crosswise on the side where there is no tail and fill with filling. Place the tomatoes in jars, add bay leaves and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.

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.

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. 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 poured juice over the tomatoes, added 1 acetyl tablet salicylic acid(aspirin) into a liter jar and immediately rolled up the lid.

Green tomatoes with gelatin “miracle”

For 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.

Green tomatoes with cabbage

2.5 liters of water
100 gr. salt
200 gr. Sahara
125 gr. 9% vinegar
Spices:
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 turns out very delicious 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 green tomatoes in tomatoes and cabbage more (I generally like tomato sauce).

Green tomatoes with apples in pink brine

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

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. 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.

Salted green tomatoes in barrels (pickling tomatoes)

For 8 liters of boiled and chilled water
400-500 gr. salt
Spices:
For 10 kg. 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 be sure to separate them. 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)

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. 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.

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.

Green tomatoes with grapes

1.5 liters of water
3 tbsp. spoons of salt
4 tbsp. spoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas

Wash the tomatoes and place them in a jar, shifting onions and spices. Place a bunch of grapes on top. Fill with brine, add vinegar essence. Sterilize the jar (3 liter) for 15 minutes.

Green tomato salad

3 kg green tomatoes
1 kg bell pepper
1 kg carrots
1 kg onion
Hot pepper to taste

350 gr. sunflower oil
100 gr. salt
300 gr. Sahara
100 ml. 9% vinegar

Chop the vegetables, place in a non-oxidizing container, mix with salt, sugar, vinegar and oil. Let sit for several hours (6-8) until they release their juices. Then boil for 30 minutes. Place the salad in jars, add 1 aspirin tablet per liter jar and roll up. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.

Green tomato caviar

3 kg. green tomatoes
1 kg. carrots
1 kg. onions
5-6 pcs. bell pepper
You can add hot pepper to taste

1 cup of sugar
3 tbsp. spoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Grind all the vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless container for 5-6 hours. Then boil for 30-40 minutes, place the caviar in jars, add vinegar and roll up.

Green stuffed tomatoes

5 kg. tomatoes
1 kg. onions
1 kg. bell pepper
200 gr. garlic
3-4 pods of hot pepper
Dill, parsley
Fill:
For 1 liter of water
20 gr. salt
Spices to taste

Cut the top half of the tomatoes so that the core can be removed. Fill the resulting hole with finely chopped or twisted through a meat grinder vegetable mixture. Sterilize: liter jars for 15-20 minutes, 3 liter jars - 25-30 minutes and roll up the lid.

Stuffed green tomatoes – 2

For the filling (for 5 three-liter jars):
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)

6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar

Grind the vegetables for the filling in a meat grinder. Cut the tomatoes halfway, stuff with the vegetable mixture and close. Carefully place in jars. Pour the tomatoes twice hot water for 10 minutes. For the third time, pour boiling marinade, add 1 aspirin tablet to the jar and roll up.

It can be done this way too. Stuff the tomatoes in the same way, place them in a pan, fill them with brine and put pressure on top. In just a few days, the stuffed tomatoes will be ready to eat.

Green tomato lecho

3 kg. green tomatoes
1 kg. onions
1.5 kg. carrots
1 kg. bell pepper
1 liter spicy tomato sauce
0.5 liters of unrefined sunflower oil
Salt to taste

Grate the carrots coarse grater. Cut the tomatoes and peppers into large slices, and the onions into half rings. Place vegetables in a bowl with heated oil, add tomato sauce and, stirring, cook for 1.5 hours. Add salt and cook for another 10 minutes. The lecho is ready. Place hot lecho into sterilized jars and roll up.

Salted green tomatoes for the winter.

Our most popular and traditional green tomatoes are pickled. Very tasty! At the market they are sold in large wooden barrels all year round.

Green, unripe tomatoes, preferably large and fleshy.
Celery sprigs
Garlic
Red hot pepper
Brine
For 1 liter of cold water (from the tap)
70 g salt (coarse)

We cut the tomatoes in half lengthwise, but not all the way. If the garlic is large, then cut each clove into several slices. Cut the pepper into rings (I do this with scissors, it’s very convenient). Celery into sprigs.
In each tomato we put several slices of garlic, 2-3 rings of pepper (depending on how much you like it spicy, or whether there are children in the house). We also stuff a sprig of celery there, mercilessly folded several times and secure all this beauty with ordinary spool threads, wrapping the tomato several times in different directions (If you are careful, then you can do it without threads). Market esthetes stuff the red pepper in such a way that it sticks out of the tomato with a red tongue (teasingly). -Like the smiley.
Place a layer of celery sprigs on the bottom of a pan, or a jar (or maybe a barrel), a layer of tomato on top, another pepper on the sides (for those who like it), then celery again, etc. The top layer is celery.
We dilute the salt in water and pour in the tomatoes. We put it under pressure. A 3-liter jar takes about 1.5 liters of brine.
When the tomatoes are overheated, stop bubbling, the brine becomes transparent - that’s it, the pickle is ready. If you use it right away, you don’t need to do anything else. And if you want to save, then drain the brine, boil it and immediately pour in the tomatoes. You can close it with a plastic lid or roll it up with an iron one. This must be done immediately after pouring the boiling brine. It can be stored for a very long time, even 2 years.

The finished tomato is cut into pieces and sprinkled with vegetable oil. You can do it without oil, as you like.
Bon appetit!

Winter salad

This recipe contains green tomatoes in a marinade.
5 kg green tomatoes
0.5 kg onions
1 kg red bell pepper
300 g celery
200 g parsley
2 pods of hot pepper
100 g garlic
250 ml sunflower oil
250 ml vinegar
salt

Chop everything to taste, add salt, add oil and vinegar. Leave in the refrigerator for a day.
Place into jars and sterilize for 15 minutes. Roll up.

Green Stuffed Tomatoes "Take Your Eyes Out"

For a bucket of completely green tomatoes you need 200 g of garlic, 200 g of bitter capsicum and 250 g leaf celery. We pass all this through a meat grinder. Wash the tomatoes and cut off the cap or cut in half, scoop out the pulp with a spoon. Place the hot mixture into this cavity. We connect the halves together. Carefully place in three-liter jars. Do I need to say that we wash and sterilize the jars first? Fill with boiling brine. For 5 liters of water, 250 g of salt and 250 g of sugar. As soon as you turn off the brine, immediately pour in 250 g of vinegar. You don’t have to screw the lid on, just cover it with plastic and take it to a cool place. The mixture can be varied according to your own wishes and capabilities. You can add grated carrots and any other greens.
An invigorating snack!

Green tomato salad “Watercolor”.

The salad turns out very tasty and beautiful due to green, red and orange color in the bank. Decoration winter table. For 4 kg of green tomatoes, 1 kg of onions, 1 kg of carrots, 1 kg of red sweet bell pepper.

Wash all the vegetables. We cut the tomatoes either into rings or half rings. Onions, carrots and peppers - into strips. Mix everything in a large saucepan or deep bowl. Add 0.5 cups of salt. Mix again, cover the container with a clean towel and leave for 6 hours. Then you can drain the juice. I don't usually do this. The brine turns out delicious, I roll it up with the salad. Heat 2 cups of vegetable oil and immediately pour into the salad. Add 1 glass of sugar. Mix everything. Place the salad in clean prepared glass jars. Sterilize for 15-20 minutes. Let's roll up. Salad ready. Admire these colors. Watercolor painting!

Green tomato caviar “Autumn Hello”.

4 kg of green tomatoes, 1 kg of onions, 1 kg of carrots, 0.5 kg of bell pepper - green or red, 300 g of parsley root.

We wash, clean and prepare the vegetables. We cut tomatoes into circles, onions into rings, carrots and peppers into strips, parsley root into rings or grate. Pour 0.5 cups of salt into this mixture and leave for 10-12 hours. I usually make the preparation in the evening, and in the morning I start cooking the caviar. I drain the resulting brine. (I always salt cucumbers in it. They turn out so delicious!) I add a glass of sugar, 5 pieces of pure bay leaves, 20 black peppercorns, 10 cloves and 300 g of vegetable oil to the mixture. I close the lid of the pan and simmer over low heat for about an hour. Stirring regularly. I immediately transfer them to clean sterilized jars and seal them up. If the lids and the jars themselves are well processed, the caviar in the jars does not need to be sterilized. If you are in doubt, it is better to sterilize for 10-15 minutes (half-liter or liter jars). The result is a homogeneous mass with a sweet and sour taste. Dream!

Green tomatoes for the winter.

To prepare green tomatoes for the winter, you will need three kilograms of green tomatoes, two hundred grams of various greens (cherry leaves, parsley dill), one hundred grams of onions, one head of garlic. For pouring, prepare three liters of water, nine tablespoons of sugar, two tablespoons of salt, two or three bay leaves, five allspice peas, a glass nine percent vinegar, vegetable oil (at the rate of a tablespoon of oil per liter jar). Or you can use another filling option - to do this, prepare one and a half liters of water, a tablespoon of sugar, a tablespoon of salt, a tablespoon of vinegar and a tablespoon of vegetable oil.

First put the herbs, vegetable oil and garlic in a jar. After that, tomatoes, and put onions on top. Add vinegar to the prepared filling and pour the hot marinade over the tomatoes. Sterilize the jars for about fifteen minutes.

Pickling green tomatoes.

To pickle green tomatoes you will need two kilograms of tomatoes, two tablespoons of salt, a tablespoon of vinegar, two dill umbrellas, three to five currant leaves, three to five cherry leaves, twenty grams of horseradish root or leaves, ten peppercorns, one liter of water.

Cook this way - choose tomatoes that are fairly firm, undamaged and of the same degree of ripeness. Wash them well, prick them with a fork from the side of the stalk - this way they will not crack during heat treatment. Then place it tightly in a jar, topping each layer with spices. Now prepare the brine, bring it to a boil and pour it into a jar. Roll up the lid of the jar and turn it over and place it upside down on a towel, cover the jars with a blanket. Once the jar has cooled, place it in the place where you will store it. Can also be stored at room temperature.

Adjika from green tomatoes.

To prepare adjika from a green tomato, you will need five kilograms of green tomatoes, one kilogram of sweet bell pepper, one kilogram of quince, half a kilogram of carrots, half a kilogram of zucchini, two kilograms of onions, one pod of hot pepper, one glass table salt, one glass of any greens, one glass of granulated sugar, two glasses of vegetable oil.

Now you start preparing the adjika itself - cut the green tomatoes into pieces, salt them and leave for five to six hours, this will remove the excess bitterness from the tomatoes. After this time, drain the juice. Mince quinces, sweet peppers, zucchini, carrots, onion. Mix all ingredients and put on fire, cook for one hour. Add garlic minced through a garlic press, finely chopped or minced herbs and pepper (hot), continue cooking for another hour. Add vegetable oil, salt and granulated sugar to the mixture, let it boil two or three more times, after which you can pour the hot adjika into jars. Now you can roll up the lids.

Winter is a special time of year when eating fresh vegetables and fruit, unfortunately, is reduced to a minimum. Therefore every good hostess knows how in this situation you can pamper your family and guests with the vitamins contained in these products. Various red pickles or cabbage, jam or compotes rolled into jars come to her aid. A lot of people prefer to enjoy these delicacies in winter.

The classic recipe retains the shape of the tomato, it spicy taste and extraordinary qualities.

Products used:

• Tomatoes - 4 kg.
• Parsley - 1 bunch.
• Hot pepper - 1-2 pcs.
• Bell pepper - 3 pcs.
• Garlic - 2 pcs.

For the marinade:

• Water - 3 l.
• Salt - 130 g.
• Sugar - 200 g.
• Vinegar 9% - 180 ml.

First, let's prepare all the products. Wash the sweet pepper and cut it into pieces. Garlic and hot peppers You will also need to peel, wash, and then finely chop. We cut the tomatoes into 4 parts, but you can also choose small ones of approximately the same size, then you don’t need to cut them, let them remain whole.

Place tomatoes, chopped garlic, pepper, parsley in a fairly spacious bowl and mix everything. Then we take sterile jars and put our vegetables and spices in them.

Let's prepare the marinade. In a saucepan, quickly mix all the ingredients needed for it and bring to a boil. Make sure that the salt and sugar dissolve completely. Pour boiling liquid into the jars almost to the very top.

Now we need to sterilize our winter preparation. Let's take a saucepan large volume and put our jars with all their contents in it. After boiling the lids, cover the jars with them. Pour water into the pan so that it reaches almost to the edges of the cans of tomatoes and put it all on the stove, turn it on and wait for the water to start boiling. Sterilization is very important for storing rolled vegetables. Boil all the jars for about 40 minutes - for three-liter cans, 20 - 30 minutes for liter ones, and for half-liter ones 12 minutes will be enough. The canned process is over.

At the end of this entire procedure take out the jars and roll up the lids tightly. Then they need to be turned over (to check the tightness) and wrapped in a blanket until they cool completely.

Pieces of green tomatoes in marinade

Try making these gourmet vegetables when marinated, they turn out delicious and go well with many main dishes. Canned recipe green tomatoes ov.

Products used:

For the marinade:

1. Water - 1.3 l.
2. Salt - 120 g.
3. Sugar - 220 g.

Take medium sized tomatoes and rinse well. Then you should cut them into large slices, maybe into 4 parts. Now take the onion, peel it and chop it finely.

Pour water into a saucepan, bring to a boil, add sugar and salt. Then cool the resulting solution and add vinegar.

We combine our tomatoes with onions and other spices, pour the resulting marinade on them and put them in a cool place for 12 hours.

The marinade drained from the tomatoes now needs to be boiled and poured over the vegetables in the jars, then cover them with lids and sterilize for about 30 minutes.

Now tightly close the lids on the jars with a special machine and leave to cool.

Stuffed green tomatoes

There's another one in front of you original recipe – green tomatoes, stuffed with garlic and herbs. Such vegetables, prepared for the winter, turn out tart and have a unique aroma. Here is the recipe green tomatoes with garlic.

Products used:

For the marinade:

1. Salt - 40 g.
2. Sugar - 30 g.
3. Vinegar 9% - 70 g.

We sort the tomatoes and wash the selected ones. Take horseradish root, peel it, then cut it into small pieces. Its leaves also need to be washed and cut.

Now take the garlic, peel it and chop it. Prepare the dill and parsley - rinse thoroughly with water, then dry. We clean, wash and thinly slice the bell pepper.

We cut our vegetables exactly in the middle, but not completely. Let's start stuffing. Take a small bunch (to place in the tomato) of dill and parsley, three cloves of garlic and carefully put it into each of the vegetables. Preserving green tomatoes requires patience and consistency.

We sterilize the jars, then add spices to them: pepper, onion, garlic, herbs, horseradish. Place the tomatoes on top, making sure they fit fairly tightly. Then add bell pepper to each jar, evenly distributing it. Distribute the horseradish leaves and the rest of the spices on the top of the stacked vegetables. Now the vegetables can be pickled.

All this must be poured with boiling water and covered with sterilized lids. Wait 15 minutes and then prepare boiling water again.

Now the liquid that was in the jars pour into some container, it will serve us in preparing the marinade. We again pour new boiling water over our tomatoes, cover with some warm cloth and wait another 15 - 20 minutes.

We take the water that we drained the first time, add sugar and salt, then bring it to a boil. During this procedure, you need to make sure that the salt and sugar are well dissolved.

Now we pour the water out of the cans; we won’t need it anymore. Add vinegar to the jars and pour in the hot marinade.

All that's left Close all jars tightly and hermetically. When this is finished, turn the dishes with tomatoes upside down, wrap them in a blanket and wait until they have cooled completely.

Autumn green tomato salad (without sterilization)

We suggest you try to cook this unusual autumn salad, in which the combinations of green tomatoes with hot spices, aromatic herbs and fragrant garlic.

Products used:

We prepare all the seasonings and products for the future salad: peel the garlic and finely chop it, chop the hot pepper into long cubes, wash and chop the greens. Let's prepare the bay leaf and pepper for use.

Cut the main vegetables into medium-sized slices, trying to keep them all the same size. We put all the products with seasonings in a container where the salad will be cooked and add salt and sugar. Now stir everything well and put it in a cold place for 2-3 hours.

During these few hours, the salad has managed to marinate and we continue cooking. Place the pan with the contents on the stove and cook, stirring gently, for about 10 minutes. At the end of cooking, add vinegar.

Next step - take sterile jars and fill them with salad, then close them hermetically with pre-prepared lids. Now let’s turn the jars over, cover them with a warm blanket and wait for them to cool completely, then put them away for storage in the pantry.

Attention, TODAY only!

Greetings, my dear hostesses! I think that you have already canned red tomatoes collected from the garden. And winter with its severe frosts doesn’t seem so scary anymore :) But it’s not time to relax yet - after all, you probably still have green tomatoes. They can also be preserved, and in winter, open the jar and enjoy the deliciousness. Today I will share delicious recipes on how to pickle green tomatoes.

It turns out that green tomato seeds are incredibly healthy. They contain acetylsalicylic acid, a substance that effectively copes with the inflammatory process. It also has an analgesic effect. If you have a headache, just eat a pickled tomato.

To prepare this snack you will need:

• 3 kg of fruits;
• head of garlic;
• a bunch of parsley;
• 3 dill umbrellas;
• 12-15 black peppercorns;
• 1.5 teaspoons of 70% vinegar essence;
• 6 pcs. bay leaves;
• 3 tbsp. spoons of granulated sugar;
• liter of water;
• 2 tbsp. spoons of salt.

We wash the tomatoes and cut them crosswise (just don’t cut them all the way, otherwise everything will fall apart). Peel the garlic cloves and cut into thin slices. Wash the greens and finely chop them. Stuff the tomatoes with garlic and herbs.

We will marinate in liter jars (3 pieces will be needed). Place an umbrella of dill, 2 bay leaves and 4-5 peppercorns in each jar. We also send stuffed tomatoes there and pour boiling water over it all. Cover the dishes with metal lids and leave for about 20 minutes. Then drain the liquid, boil it and pour it over the tomatoes again.

After a quarter of an hour, pour the water into the pan again. Salt the liquid and add sugar. Bring the mixture to a boil, then immediately pour boiling water into the jars. Then add 0.5 teaspoons of essence to each of them. We seal the workpiece using a seaming key. Turn the jars over and cover with a warm blanket. After 12 hours, we move the preservation to the closet.

For the winter in jars without sterilization

“Golden apples” are marinated (this is literally translated from Italian language“pomo d’oro”) is very simple. For this recipe you will need:

• 2 kilos of green tomatoes;
• 4 tbsp. spoons of granulated sugar;
• liter of water;
• 2 pcs. bell pepper;
• 3 teaspoons salt;
• 100 ml 9% table vinegar;
• 2 pieces of thoroughly washed jars.

Wash unripe tomatoes. If they are large, you can cut them in half. Leave the small ones whole. Bell pepper We remove stems and seeds, wash and cut each fruit into 4 parts. Fill 2 jars with blanks.

Boil water, pour it over the vegetables and leave for 15 minutes. Then drain the liquid, boil it and pour it over the vegetables again. After 15 minutes, drain the water into the pan. Add per liter of water required quantity salt with sugar and vinegar. Then bring the solution to a boil. Then pour the marinade over the tomatoes and peppers, cover the jars with metal lids and seal everything with a sealing key. And then we turn the container over, insulate it with a blanket and leave it until it cools.

I found a simple recipe for pickling green tomatoes. The author claims that they turn out like store-bought barrels. Watch this video recipe.

How to marinate spicy tomatoes with peppers

If you need to cheer up, be sure to prepare this preparation and taste it. This is not a joke at all: unripe tomatoes contain tryptophan, a substance that produces serotonin. And this hormone normalizes emotional condition 🙂

You will need:

• 5 kg of green tomatoes;
• a large bunch of greens (dill + celery + parsley);
• 2-3 pcs. hot pepper;
• 4 heads of garlic;
• a glass of 9% table vinegar;
• half a glass of sugar;
• water;
• a glass of salt.

First of all, prepare the filling. We wash the greens, dry them and chop them with a knife. We pass the peeled garlic through a press. Cut the washed hot pepper into thin slices. Then mix the garlic gruel with herbs and chili.

Boil water and pour it over the tomatoes. Cover the jars with metal lids and leave for a third of an hour. Then pour the liquid into the pan. Add sugar, salt and vinegar here and bring the solution to a boil. Pour boiling water over the tomatoes and seal the jars. Turn the container upside down and cover it with a blanket on top. And then we move the workpiece to the cellar.

Stuffed with carrots

Eating pickled unripe tomatoes will not make you gain weight. They are low in calories - only 20 kcal. It contains 3.92 g of carbohydrates and 1.07 g of protein.

The recipe for this dish is:

• 2 kilos of unripe tomatoes;
• a bunch of greens (parsley + dill);
• 600 g sweet bell pepper;
• 300 g carrots;
• 150 g garlic;
• 1500 ml water;
• 3.5 tbsp. spoons of salt.

Please pay attention Special attention carrots used - they should be juicy and sweet. We clean it, and then grate it on a fine grater or puree it in a blender. Grind the peeled garlic in a blender into a paste. Remove the stalks and seeds from the sweet peppers, wash the fruits and puree (drain off the resulting liquid). Chop the washed greens with a knife.

Mix pepper with carrots, garlic and herbs. We enrich this composition with 0.5 tbsp. spoon of salt and mix the ingredients. We wash and cut the tomatoes. Next, carefully scrape out with a teaspoon a small amount of pulp from each tomato and stuff the fruit with the filling. Then transfer the tomatoes to a saucepan or stewpan.

Let's start preparing the marinade. Dissolve the remaining salt in lukewarm, unboiled water and pour this liquid over the tomatoes. Cover the vegetables with a plate on top and put pressure on them. The tomatoes should be completely covered with brine. These vegetables should be marinated for a week at room temperature. Next, send them to the cold - in the refrigerator or in the cellar. You can store them until spring, if you don’t eat them earlier :)

Anyone who once tried such a dish will not forget it spicy taste. This recipe is based on Soviet GOST. For one 3-liter jar you will need:

• 2 kg of green tomatoes;
• chilli;
• 12 black peppercorns;
• 100 g granulated sugar + salt;
• 6 peas of allspice;
• 2 pcs. bay leaves;
• 1 teaspoon of 70% vinegar essence;
• 2 liters of water.

Sterilize the bottle. Place pepper (black + allspice), bay leaf and chili at the bottom of the container. Rinse the tomatoes thoroughly and fill the jar with them.

Bring the water to a boil and pour it over the vegetables. After this, cover the bottle with a metal lid and leave for 5 minutes. Next, pour the liquid into a saucepan, add sugar and salt to it - bring the marinade to a boil. Pour boiling water into the jar, add the essence and seal the container with a metal lid. Turn the vessel upside down and wrap it in a blanket. After a day, move the workpiece to the closet.

Instant Pot Option

Unripe tomatoes are rich in oxalic, citric and malic acids. And, as you know, these substances speed up metabolism and stimulate brain function. So, eat these tomatoes and you will become an erudite :)

The recipe for the instant snack is:

• a kilo of green fruits;
• 2 garlic cloves;
• 1 teaspoon of pepper mixture;
• 2 tbsp. spoons of granulated sugar;
• 1 tbsp. spoon of salt;
• a couple of sprigs of parsley;
• 1 tbsp. spoon of vegetable oil;
• 1 tbsp. spoon of 9% table vinegar.

We wash the tomatoes and cut them into slices. Mix a mixture of peppers, pureed peeled garlic and finely chopped herbs. We salt this mass, sugar it and enrich it with vinegar. Next, add oil here and mix everything again.

Place the tomatoes in the pan, transferring them with the spicy mixture. Cover the dish with a lid and place in the refrigerator for 2 days. And then we take a sample. I'm sure you will definitely like it.

Simple recipe with vinegar

To stock up on such healthy delicacies for the winter, use this recipe. Prepare 4 half-liter jars in advance.

Prepare:

• 50 pcs. green tomatoes (choose small ones);
• 4 dill umbrellas;
• 8 pcs. currant leaves;
• 8 pcs. cherry leaves;
• 16 black peppercorns;
• 1 PC. hot pepper;
• 8 pcs. garlic cloves;
• liter of water;
• 4 tbsp. spoons of granulated sugar;
• 2 tbsp. spoons of salt;
• 2 teaspoons of 9% table vinegar.

At the bottom of each jar we place a dill umbrella, 2 garlic cloves and 4 cherry and currant leaves. We also add 4 peppercorns and ¼ of the chili to each jar.

Wash the tomatoes and prick each fruit at the stem with a wooden stick or a thin knife. Distribute the tomatoes evenly among the jars.

Pour water into a saucepan and place it on the stove. As it heats up, add salt and sugar and mix everything thoroughly (the crystals should dissolve). Bring the brine to a boil and pour it over the vegetables. Cover the top of the jars with metal lids.

When the marinade has cooled, pour it into a saucepan and put on fire. Pour boiling water over the tomatoes again and wait until the brine has cooled. Next, pour the liquid into a saucepan, put it on the fire and wait for it to boil. Pour boiling water into jars and add 0.5 teaspoon of vinegar to each of them. We seal the workpiece, turn the container over and wrap it in a blanket. Once the preserved food has cooled, put it in the pantry.

Blank “Finger lickin’ good”

To prepare a delicious snack, you will need:

• 1.5 kilos of unripe tomatoes;
• 300 g sweet pepper;
• 10 garlic cloves;
• 100 ml vegetable oil;
• 80 ml 9% vinegar;
• 3 pcs. onions;
• 1 tbsp. spoon of salt;
• some coriander seeds;
• a small bunch of parsley.

Wash the tomatoes and cut them into slices. Add some salt, mix and put in the refrigerator for a couple of hours. During this time, liquid will collect in the bowl with vegetables - it needs to be drained.

Cut the peeled, washed onion into thin half rings. Fry it in oil until golden color. Add coriander to this. We remove the stalks and seeds from the sweet pepper, and cut the fruits themselves into thin strips. Place the peppers in the pan along with the onions and fry for another 5 minutes with the lid closed.

Transfer the onions and peppers to the tomatoes. We wash the greens and chop them with a knife. Grind the peeled garlic using a press. Then we add the greens and garlic to the other ingredients of the appetizer.

Bring the vinegar to a boil, reduce the heat and simmer for 3 minutes. After this, cool the vinegar until room temperature and pour it over the vegetables. Mix everything thoroughly and put the workpiece in the cold.

According to this recipe, tomatoes and vegetables should be marinated for 2-3 days. In this case, the ingredients should be mixed once a day. Ready snack can be transferred to jars, covered with nylon lids and stored in the cold.

Green tomato salad

Be sure to try the salad prepared according to this recipe:

• 300 g of unripe tomatoes;
• 1 bell pepper;
• 3 garlic cloves;
• 2 teaspoons sugar;
• 1 tbsp. a spoon of 9% vinegar;
• half a bunch of greens (parsley + dill);
• 1 teaspoon salt.

Wash the tomatoes and cut them large pieces. Remove the stem and seeds from the pepper, wash it and cut it into small strips with a knife. Combine peppers and tomatoes.

Grind the peeled garlic into a paste in a blender. Then we send it to other vegetables. We wash the greens, dry them and finely chop them with a knife, then add them to the other ingredients. Mix all salad ingredients.

After a day, the salad can be safely served. When serving, I advise you to season it olive oil. And on top you can decorate with parsley leaves.

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.
• Salicylic acid tablet.

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 them aside if they are rotten or cracked; you can use them to make delicious snack for the winter, and we wash our even 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 the lid on and turn it over tinned jar lid 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, tasty tomatoes will appeal to anyone; they are an essential appetizer for a winter celebration.

These are the green tomatoes for the winter and the most delicious recipe just 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!