“It’s a sad time, the charm of the eyes...” And for gardeners - disappointment and headache. After all, recipes have been tested for a long time, 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. Cut the tomatoes. Place two cloves of garlic inside each of them.
4. Place the stuffed tomatoes in a glass container, compacting the layers.
5. Place several slices of garlic and carrots between them. Cover the filled jar with a slice of onion.
6. Pour boiling water over it. Close with an iron lid. Leave for 10 minutes to heat evenly.
7. Pour the boiling water into a separate bowl. Pour sugar and salt into it.
8. Stir the brine until the solids are completely dissolved.
9. Place on the stove and boil.
10. Pour vinegar into each jar, then boiling brine.
11. Roll up under iron lids. Turn upside down and wrap to cool gradually.

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

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

For this you will need:

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

Preparation:

Scald clean 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 the hot pepper with two slices of garlic.
3. Fill the jar with the stuffed tomatoes, compacting each layer.
   Fill with boiling water to the top. Cover with boiled iron lids. Leave for 10-15 minutes to warm up.
4. Pour the water from the jar into another container. Use it as a base for brine, adding granulated sugar and salt.
5. Pour vinegar into the vessel with the tomatoes.
6. Cover 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 dishes. 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, brown tomatoes in top layer preparations 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 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.

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 is a very tasty and unusual preparation. 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 peppers, 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

Salad of green tomatoes 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 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, finely shred 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 are an excellent savory appetizer that will brighten 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 it at room temperature 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.

It’s not at all necessary to throw away tomatoes that haven’t had time to ripen – after all, you can make wonderful preparations for the winter from them! Dense and meaty vegetables are sure to please both you and your guests. We present to your attention a selection of proven recipes for pickled green tomatoes.

Preparing for canning

Not all green tomatoes can be used for canning. Which ones are suitable:

• For marinating you need to take tomatoes large or medium size. Fruits the size of a walnut are considered ideal.
• You should choose tomatoes light green milky ripeness, dark green small fruits should not be used ( they are poisonous - this is important!!).

The stalks of the tomato are removed, washed and weighed to be able to calculate the amount of ingredients needed to prepare them.

The required number of glass jars for sterilization can be approximately calculated based on the fact that a liter container contains approximately 0.6 kg of medium-sized tomatoes.

The water for pickling also needs to be prepared. It is passed through a filter or, if you have such an opportunity, collected from a spring. Required quantity water is taken based on one liter per kilogram of medium-sized fruit.

Based on the weight of the tomatoes and the volume of prepared water, prepare the required amount of ingredients for the chosen pickling recipe. The greens included in the ingredients are washed and dried.

Advice: if you decide to write down a recipe for something at someone’s request, indicate the quantity solid ingredients in units of weight, because each housewife has her own weight meters such as “one root” or “small bunch”.

Below are seven recipes for preparing pickled green tomatoes for the winter.

Recipes for pickled green tomatoes for every taste

Considering that approximately 600 g of medium-sized tomatoes fit into a liter jar, the amount of ingredients for the bookmark is indicated based on this weight. This means that this is exactly how many of them need to be put in a 1 liter jar.

For 2 and 3 liter jars, the value indicated in the recipe must be multiplied by the corresponding figure.

A little nostalgia: pickled green tomatoes like in the USSR

To bookmark:

• green tomatoes – 600 g,
• garlic – 1 tooth,
• dill umbrellas – 20 g,
• hot pepper – 0.5 pods.

Marinade:

• water – 1 l,
• sugar and salt - 50 g each,
• vinegar essence – 0.5 tsp,
• bay leaf - 1 leaf,
• allspice and black pepper – 4 mountains each.

How to cook:

The components for the bookmark are placed at the bottom of the jar. Each fruit is pierced with a toothpick in the place where the stalk was. This is necessary to prevent the tomatoes from bursting.

Green tomatoes are carefully placed in jars. The containers are shaken a couple of times so that the fruits settle more tightly.

Make a marinade: add the ingredients corresponding to the recipe into the specified volume of water, heat it and boil for 5 minutes.

Pour the marinade into jars and carefully add vinegar essence. Then cover with lids and place one by one in a pan for sterilization for 15 minutes. Sterilized jars are taken out, quickly rolled up or twisted and placed bottom up.

Tip: To prevent sealed jars from cracking during sterilization, cover the bottom of the container with a small kitchen towel.

Pickled green tomatoes with bell peppers - you'll lick your fingers!

Bookmark:

• tomatoes – 0.6 kg,
• sweet pepper – 60 g,
• garlic – 1 tooth,
• dill umbrellas – 6 g,
• horseradish – 8 g,
• hot pepper – 0.1 pod,
• cloves – 1 piece,
• bay leaf – 1 piece,
• black and allspice– 3 mountains each

Marinade:

• water – 1 l,
• sugar – 40 g,
• salt – 50 g,
• 9% vinegar – 60 ml.

Cooking steps:

Garlic and horseradish are cut into slices and, together with other ingredients, placed on the bottom of the jars. The seeds and membranes of the pepper are removed and cut into rings. Then peppers and tomatoes are sent to jars.

Boil the water prepared for the marinade, pour it into the jars and cover them with lids. Leave for 25 minutes. Pour water from the jars into an enamel container, add the required amount of ingredients for the marinade, stir and bring to a boil.

Add vinegar to the prepared marinade and quickly pour into jars, seal tightly, place upside down and cover with a blanket or blanket for 15-20 hours.

After cooling, move the jars to a cool room.

Pickled green tomatoes just like in the store

Bookmark:

• 600 g green tomatoes,
• garlic – 1 tooth,
• 20 g dill umbrellas,
• 1 laurel leaf,
• 1 black peppercorn.

Marinade:

• 1 liter of water,
• 40 g each of sugar and salt,
• 30 ml 9% vinegar.

Advice: it is better to take dill in the form of umbrellas with ripened seeds - they add that specific aroma to the marinade for which this plant is valued.

Cut the garlic into slices. Place a bookmark on the bottom of the jars. Place the prepared tomatoes (don't forget to pierce the stems with a toothpick!) tightly into jars and carefully pour boiling water over them. Cover with clean lids for 5 minutes.

Drain the water from the jars into an enamel pan, add the marinade ingredients and boil. Add vinegar and fill the jars with marinade. Seal tightly.

Turn the jars over and cover with a blanket.

Green tomatoes with parsley and horseradish in marinade

Bookmark:

• green tomatoes – 600 g,
• tooth. garlic – 3 pcs.,
• parsley – 20 g,
• horseradish root – 8 g,
• hot pepper – 0.2 pods,
• bay leaf – 1 pc.,
• black and allspice – 2 mountains each.

Marinade:

• water – 1 l,
• sugar – 80 g,
• salt – 60 g,
• vinegar 9% – 15 ml.

Place green tomatoes and other ingredients in the jars according to the recipe. Boil water, pour it over the fruits, put lids on the jars and leave for 20-30 minutes.

Water from the cans can be poured into the same pan, add the ingredients for the marinade, and bring to a boil. Add vinegar and pour again into jars.

Seal the jars hermetically and leave the tomatoes to marinate for 1.5-2 months, after which the snack is ready for its intended use.

Spicy pickled green tomatoes with garlic

Bookmark:

• green tomatoes – 600 g,
• garlic – 16 teeth,
• dill (umbrellas) – 10 g,
• horseradish root – 5 g.

Marinade:

• water – 1 l,
• sugar – 100 g,
• salt – 40 g,
• vinegar 9% – 80 ml.

How to cook:

Cut the tomatoes and add a clove of garlic. Place ingredients for filling and prepared fruit halves into jars.

Pour prepared water into the pan, add the ingredients for the marinade and bring to a boil. Finally pour in the vinegar. Fill the jars with the prepared marinade.

Sterilize: Place the jars in a saucepan and pour water into it up to the necks of the jars. Sterilize for 10-15 minutes from the moment the water boils.

Remove the jars, tighten them, place them tightly with the lids down and insulate them for a day.

Simple video recipe without sterilization

Sweet green tomatoes in marinade - a very simple recipe

What to bookmark:

• tomatoes – 600 g.

For the marinade:

• water – 1.5 l,
• sugar – 200 g,
• salt – 30 g,
• vinegar 9% – 100 ml,
• laurel – 1 pc.,
• black pepper – 3 mountains.

To prevent tomatoes from cracking when heated, pierce them with a toothpick in the area of ​​the stalk. Divide into jars. Pour boiling water over and leave for 10-15 minutes.

Afterwards, drain the water from the jars into an enamel pan. Prepare a marinade based on it, adding the ingredients prepared according to the recipe, but except vinegar.

Bring the marinade to a boil and add vinegar at the last moment. Pour the marinade over the tomatoes in the jars, then close them with the previously boiled lids.

Spicy green tomatoes in slices, marinated for the winter

Bookmark:

• tomatoes – 600 g,
• garlic – 4 cloves,
• dill (umbrellas) – 10 g,
• hot pepper – 0.3 pods,
• black currant – 3 leaves.

Marinade:

• water – 1 l,
• sugar – 100 g,
• salt – 60 g,
• vinegar 9% – 90 g,
• laurel – 2 leaves,
• allspice – 10 mountains.

Advice: it is better to use the youngest blackcurrant leaves growing on the top of the branches - they are more fragrant.

Cut the tomatoes into four parts and remove the rough areas in the stem area. Divide the prepared ingredients equally among the jars.

Fill the jars with boiling water, cover with metal lids and leave for 10 minutes.

During this time, promptly prepare the marinade– put the prepared ingredients into the water and boil for 2-3 minutes. Carefully drain the water from the jars (through cheesecloth). Pour vinegar into jars.

Pour the future preparations one by one with hot marinade and immediately roll them up with sterilized lids.

You will need: 3 kg of green tomatoes, 1 carrot, 1-2 heads. garlic, 2-3 bay leaves, 1 mountain. black pepper, 5 mountains. allspice, 1 bunch. parsley

For marinade per liter of water: 4 tbsp. sugar and 2 tbsp. salt.

There are many different blanks from tomatoes. We all prepare them year after year, using proven recipes. These are the usual snacks in our cellars and snacks on our tables. All this abundance is prepared from ripe tomatoes. Today we will talk about recipes for pickled green tomatoes for the winter, which will appeal to many people.

Pickled green tomatoes for the winter: recipes with garlic

The simplest recipe for which you will need:

• Milk-ripe tomatoes – kilogram;
• Garlic – medium head;
• Salt – 60 grams;
• Sugar – 75 grams;
• Laurel – 2 leaves;
• Dill seeds - coffee spoon;
• Vinegar - a glass.

Preparation:

1. Cut the washed tomatoes into four or six parts. Add coarsely chopped garlic to them. Mix and place in prepared jars.
2. Boil three liters of water with sugar, salt, bay leaf, and dill seeds. We pour vinegar. Pour brine over the vegetables and cover with lids.

Store the marinated snack in a cool place.

Appetizer “Red and green assorted”

Another simple recipe for pickled green tomatoes for the winter, in which we will simultaneously use green and brown fruits. However, they will differ in taste.

Let's prepare:

• Green tomatoes – 5 kilograms;
• Brown - 5 kilograms;
• Garlic – 10 heads;
• Parsley – 3 bunches;
• Vinegar - a hundred-gram faceted glass;
• Sugar – half a kilo;
• Salt – 250 grams;
• Aspirin – 3 tablets.

How to marinate:

1. Cut the vegetables in half, if large - into quarters.
2. Cut the parsley into pieces, crush the garlic with the flat side of a knife, then chop it.
3. IN three liter jars We place the prepared products tightly interspersed. Place one aspirin tablet on top.
4. Prepare the marinade by boiling five liters of water with salt and sugar. At the end add vinegar.
5. Fill in ready-made brine vegetables. We roll up the jars, turn them over, and cover them.

In the morning we take it to the basement.

Many people will like this recipe for pickled green tomatoes for the winter, just like in the store. These USSR-era tomatoes are very tasty.

Products for the recipe as in the store:

• Milk tomatoes – 2 kilos;
• Laurel – 2 leaves;
• Allspice and bitter pepper – 10 peas each;
• Cloves – 7 buds;
• Salt – 60 grams;
• Sugar – 75 grams;
• Vinegar essence – teaspoon.

Preparing the preserve:

1. We take the number of cans as desired. We wash them with soda and pour boiling water over them.
2. We put spices on the bottom and place tomatoes on top.
3. Pour boiling water over everything and let sit for twenty minutes.
4. Pour out the water and put it on the stove.
5. Pour salt, sugar into the jar, pour in the essence. Fill with boiling water and roll up.
6. Cover the inverted jars with warm clothes and keep them there until they cool down.

We store it in the place designated for this purpose.

Delicious green tomatoes with garlic and carrots

Tomatoes with garlic and carrots look great on the table and in jars. This wonderful recipe An old friend shared this with me.

Ingredients:

• Tomatoes – 2 kilograms;
• Carrots – 3 pieces;
• Garlic - head.
• Marinade:
• Water – 3 liters;
• Salt – 90 grams;
• Sugar - half a glass;
• Vinegar - glass;
• Black pepper – 20 peas;
• Laurel – 2 leaves;
• Vegetable oil – 3 tablespoons.

How to preserve:

1. Wash the carrots, peel them, cut them into thin circles. Cut the peeled garlic into slices.
2. Wash the tomatoes, cut the fruit into two-thirds. Place a piece of carrot and garlic into the cut. Place the tomatoes prepared in this way into jars.
3. Boil all the ingredients for the filling, with the exception of vinegar, for fifteen minutes. We pour it in after removing it from the stove.
4. Pour hot brine over vegetables and cover with lids.
5. Sterilize for 12 minutes, seal, cool, and take to the basement.

Advice! For canning, fruits should be taken at the stage of milky ripeness, and not completely green.

Name next recipe speaks for itself.

Recipe "You'll lick your fingers"

4 liter product set:

• Green tomatoes – 2.5 kilograms;
• Bell pepper – 200 grams;
• Hot pepper – 1 pod;
• Fresh dill - a large bunch;
• Garlic – 120 grams;
• Water – 1.2 liters;
• Sugar – 125 grams;
• Salt – 60 grams;
• Vinegar – 100 milliliters.

We will cook in liter jars:

1. Wash the vegetables and dry them. We cut the fruits into several parts depending on their size. Transfer to a large bowl.
2. Twist the seeded peppers and garlic. We send the pulp to the chopped tomatoes. Add dill there, finely chopped with a knife. Stir and leave for a while.
3. Boil water, salt, sugar until the crystals dissolve, add vinegar, remove from heat.
4. Fill the jars, washed and sterilized, with the vegetable mixture. Shake them lightly to pack them tightly.
5. Pour boiling brine over the mixture.
6. Place the jars in a pan of warm water, lined with a cloth. Sterilize at a gentle boil for 25 minutes. Then we roll it up and cover it for a day.

This snack keeps well all winter, even at room temperature.

Country style tomatoes

We will prepare them without sterilization.

Necessary:

• Tomatoes – 3 kg;
• Onion – 300 g;
• Horseradish root - to taste;
• Dill – 5 umbrellas;
• Greenery.

For the marinade:

• Water – 1.5 liters;
• Sugar - three quarters of a glass;
• Salt - a quarter glass;
• Mustard seeds - dessert spoon;
• Laurel leaf – 3 pcs.;
• Black pepper – 10 peas;
• Cloves – 5 buds;
• Vinegar – 150 ml.

We clean and wash the prepared vegetables. Cut the onion into half rings, horseradish root into long strips. Place the tomatoes in dry, sterilized jars mixed with other products. For the marinade, boil all the ingredients and add vinegar. Pour hot brine over the workpiece, roll it up and cover it. After complete cooling, we take it to the cellar.

Green tomatoes in jars without sterilization

This great recipe pickled green tomatoes for the winter without sterilization.

• 1.5 kilograms of tomatoes;
• 4 laurel leaves;
• 5 pieces of allspice;
• 60 milliliters of vinegar;
• 30 grams of salt;
• 50 grams of sugar;
• Liter of water.

First of all, we prepare the jars. We wash them well and sterilize them. Arrange the spices with garlic.

1. Pour some water into a large container and boil.
2. We wash the fruits and put them in boiling water. Warm up the vegetables for no more than twenty minutes. We take it out and immediately put it in jars.
3. Add salt and sugar to the water and cook the brine for several minutes. We will add vinegar to the tomatoes, not to the marinade.
4. We already have the vegetables in jars with vinegar, now we can pour the marinade over them.
5. We close the jars. Let it cool under the blanket.

Store in a cool room. Tomatoes in jars without sterilization are ready.

Sweet recipes are more often used by housewives who have children.

Sweet tomatoes

For this recipe we will prepare a minimum of ingredients, but this will not spoil the taste of the tomato. We will seal the tomatoes in liter jars.

• 2 kilograms of small green tomatoes;
• 5 items bell pepper;
• 450 grams of sugar;
• 180 grams of salt;
• 6 tablespoons vinegar.

Fill the jars with tomatoes and chopped peppers. Pour boiling water over the vegetables for thirty minutes. After cooling, pour the water into a ladle and place it on the stove. Add salt, sugar, and after boiling, vinegar. Pour the marinade into jars with vegetables. We roll it up and after it has cooled we take it away for storage.

Spicy tomatoes in spicy marinade “Hellish”

This is a simple recipe and we won't spend much time preparing it. The tomatoes turn out to be very spicy, hence the name “Hellish”.

Required by prescription:

• 3.5 kilograms of green tomatoes;
• 3 hot peppers;
• 1 bunch of dill, parsley;
• Large head of garlic;
• 10 pieces of allspice, black peppercorns;
• 2.5 tablespoons of salt;
• 1 cup of sugar;
• 1 glass of vinegar.

How to cook:

1. We cut the fruits into quarters and place them in a deep enamel container.
2. Hot peppers must be seeded. Cut it into small cubes and add it to the tomatoes. Chopped herbs and garlic are also added to the vegetables.
3. Mix all the products and leave for twenty minutes.
4. For the brine, we need to dissolve salt and sugar in 2.5 liters of boiling water, pour in vinegar, add peppercorns.
5. Place the vegetable mixture in jars and fill with brine. We insist for twenty minutes.
6. Carefully pour the cooled marinade into a ladle. Boil and pour into jars again.
7. We cork it, cover it with a blanket, and lower it into the cellar in the morning.

On a note! The products are designed for two three-liter jars.

Spicy stuffed tomatoes

This is another option for making hellish tomatoes.

• 10 kilograms of green tomatoes;
• 10 pieces of red bell pepper;
• 7 pods of hot pepper;
• 10 large heads of garlic;
• 2 large bunches of celery;
• 2 bunches of parsley, dill;
• Horseradish root.

Preparation:

1. First we need to peel and mince the horseradish root. Transfer the paste into a cup and cover with cling film.
2. All by following products scroll into one bowl. Bitter and sweet peppers, seeded, garlic, herbs. Now you can mix the vegetable mixture with chopped horseradish.
3. Cut the tomatoes in half, but not all the way. Fill with the spicy mixture and place in an enamel container. If there is any filling left, you can spread it on top.
4. Prepare the brine at the rate of 1 tablespoon of salt and 1.5 vinegar per liter of warm water.
5. Fill the stuffed tomatoes with brine and place a weight on top.

The vegetables will be ready in two months. You can also prepare this snack for the winter in jars.

I advise you to watch the video recipe for making pickled green tomatoes.

I tried to pick best recipes pickled green tomatoes for the winter. Cook, try, choose. Most delicious recipe recommend to friends.

Of course, in fresh unripe tomatoes cannot boast exceptional taste qualities. However, if you use proven canning recipes, you can make a wonderful winter treat from them. Green tomatoes can be a great addition to your daily diet, as well savory snack to the festive table.

Recipe No. 1

To preserve tomatoes according to the traditional Georgian recipe, prepare one like this grocery set:

• - 5 pods of hot pepper;
• - 2 bunches each of parsley, dill, celery and cilantro;
• - 2 tablespoons of salt;
• - vegetable oil (glass).

After the tomatoes are thoroughly washed and dried, each of them needs to be cut crosswise. At the same time, the segments of the cutting must be fastened together. This is necessary to put the filling into the fruit. It consists of grated garlic, finely chopped herbs, as well as hot pepper chopped in a blender.

Grease the inside of each tomato generously with salt to release its juice. Now stuff the fruits with the filling (about a tablespoon for each). To ensure that the slices do not fall apart, but hold tightly together, the tomatoes can be tied with a thread.

Now the prepared fruits are placed in a pan or any other container in one row and pressed down with pressure. In this state, the tomatoes should spend about 5 days in a cool, dark room (for example, in a pantry). After the specified time, the tomatoes are ready to eat.

If you want to make preparations for the winter and seal the fruits in a jar, then to do this, transfer them to a sterilized container and fill them to the top with sunflower oil or brine. It is prepared at the rate of two tablespoons of salt and 30 milliliters of vinegar for every liter of water. If you prefer the option with brine, then do not salt the tomatoes before stuffing.

Recipe No. 2

Lovely this method marinating tomatoes in its simplicity and excellent results. To begin, prepare the following set of products:

• - green tomatoes (2 kilograms);
• - 3 dried bay leaves;
• - about 10 peas of allspice;
• - 5 cloves of garlic;
• - water (1 liter);
• - half a glass of vinegar with a concentration of 9%;
• - salt (1.5 tablespoons);
• - sugar (2 tablespoons).

The garlic needs to be peeled and each clove cut. Sterilize the jars in advance, then place a bay leaf and a little garlic on the bottom. Now we need to do the tomatoes.

Place a pan of water on the fire, and when it boils, you need to hold the tomatoes in it for about a minute and a half. To do this, it is convenient to use a colander or a large strainer. Now you can put them in jars.

For preservation you will need a marinade. To prepare it, boil water, add salt, sugar and vinegar. When the dry ingredients dissolve, mix the liquid well again and pour into jars.

Recipe No. 3

A delicious snack can be prepared not only from zucchini or eggplant, but also from green tomatoes. To do this you will need:

• - green tomatoes (1 kilogram);
• — large carrots and bell peppers (3 pieces each);
• - onion;
• - vegetable oil (3 tablespoons);
• - sugar (100 grams);
• - salt (tablespoon);
• - 2 tablespoons of vinegar.

Wash and dry the tomatoes, remove the stem, and then cut them into small cubes. Do the same with pepper. The carrots will need to be cut into rings, and the onion will simply need to be chopped. Now the workpiece needs to be scrolled through a meat grinder or sent to a blender. Some housewives prefer to finely chop vegetables by hand, but this takes too much time.

Pour into the bottom of the pan sunflower oil and send pre-prepared vegetables there. Boil the mixture to evaporate the liquid. When you realize that the caviar is thick enough, add salt and sugar and leave to cook for another couple of minutes. Now all that remains is to put the caviar into jars and roll them up.

Recipe No. 4

For this recipe The following products are needed:

• - green tomatoes (2.5 kilograms);
• - red or yellow bell pepper (3 pieces);
• - garlic (2 large heads);
• - a pod of hot pepper;
• - a couple of large bunches of parsley;
• - water (one and a half liters);
• - sugar (130 grams);
• - salt (6 spoons);
• - half a glass of vinegar.

You need to first peel the garlic, and also remove the core from the bell pepper and cut it into several pieces. The same goes for hot peppers. Now all these preparations are scrolled through a meat grinder.

Chop the greens very finely with a knife, and divide the tomatoes into small slices (you can leave them whole) and mix in a deep container with pre-prepared vegetables. All that remains is to place the blanks in jars and screw on the lids. It is better to store them in a cool place.

Recipe No. 5

Enough interesting combination is a combination of grapes and green tomatoes. To make one like this for the winter unusual workpiece, take these products:

• - tomatoes (2 kilograms);
• — seedless grapes (100 grams);
• - onion;
• - ground black pepper (teaspoon);
• - a bunch of cilantro;
• - 5 pots of cloves;
• - water (one and a half liters);
• - salt (3 spoons);
• - sugar (4 spoons);
• - vinegar (50 milliliters).

Onions and tomatoes must first be washed and then cut into rings of approximately the same thickness (they should not be too thin). When removing grapes from the brush, try not to damage them. Chop the cilantro with a knife.

Sterilize in advance glass containers. Now you need to lay tomatoes, onions and grapes in several layers. Cover everything with a thick layer of cilantro, add cloves and pepper.

Dissolve salt and sugar, as well as vinegar, in water. After the mixture boils, the marinade can be considered ready. Pour it into jars and roll up.

Recipe No. 6

The combination of green tomatoes and tomato would be quite interesting:

• - green tomatoes (2 kilograms);
• — ripe red tomatoes (about 800 grams);
• - black currant leaves(50 grams);
• - allspice (several peas);
• - a little cinnamon;
• - sugar (2 cups);
• - salt (tablespoon).

Wash the tomatoes well, then keep them in boiling water for about half a minute to make them softer. Tomatoes can be rubbed through a sieve or crushed in a meat grinder (the first option is preferable, as there will be no seeds left). Blackcurrant leaves are washed and crushed (it’s better to just tear them with your hands).

Place green salted tomatoes and currant leaves on the bottom of a large saucepan or basin. Now you need to cover them with oppression and leave them for a couple of days until the fruits begin to release liquid.

After the specified period, transfer the fruits to sterile jars, place currant leaves, cloves, pepper and cinnamon on top. Now all this needs to be poured with pre-prepared tomato (it is better to boil it first). Roll up the jars and put them in the pantry.

Of course, few people will like unripe tomatoes fresh. However, with a little effort, you can cook delicious snack, which will delight you and your loved ones all winter.