In every house, in every refrigerator in winter there should be a jar of salted green tomatoes. After all, these tomatoes are very tasty. Salted green tomatoes are unusually different spicy taste, many people like them more than pickles. Salted green tomatoes are distinguished by their versatility. They are also good as an incomparable pickle in the form of an appetizer; they make pickle soup, vinaigrette, and many other dishes very tasty. Exist different ways pickling green tomatoes for the winter. I will tell you about one of them, which does not require much time or special expenses, and the tomatoes turn out very, very tasty.
Ingredients
To prepare tomatoes for the winter you will need:
green tomatoes - 1 kg;
black currant leaf - 5 pcs.;
dill with inflorescences - 2 pcs.;
garlic - 3-5 cloves;
horseradish - leaves - 3 pcs.;
hot pepper - to taste (or without);
allspice - 3 pcs. (not necessary).
For the brine :
cold water - 1 liter;
salt - 2 tbsp. l.
(!) From the specified quantity of products one 2-liter jar is obtained.
(!) There must be water good quality- from a well, borehole or passed through a filter.
Cooking steps
Place some greens at the bottom of a clean jar, then green tomatoes, then more greens, chopped garlic and hot peppers, if using. I added a small piece hot pepper, without seeds (seeds add special bitterness and pungency). And thus fill the entire jar.
(!) Those who do not have the opportunity to store such tomatoes in a cool place can preserve these tomatoes by pouring brine twice. Boil the brine, pour it hot into the jars with tomatoes, after 15 minutes pour the brine into the pan, boil again, pour the boiling brine into the jars and immediately screw on the lids, turn the jars upside down and store them as they cool. Tomatoes prepared this way can be stored at room temperature.
Bon appetit and have a delicious winter to you!
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 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 a small amount of pulp from each tomato with a teaspoon and stuff the fruit with the filling. Then transfer the tomatoes to a saucepan or stewpan.
Let's start preparing the marinade. Dissolve in a little warm water unboil the remaining salt 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 has once tried this dish will not forget its spicy taste. This recipe is based on the 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 :)
Snack recipe instant cooking 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 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 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 brown. 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. The finished 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.
Of course, when fresh, unripe tomatoes cannot boast of 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 as a savory snack for the holiday table.
Recipe No. 1
To preserve tomatoes according to the traditional Georgian recipe, prepare the following 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, and 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 and then place them on the bottom Bay leaf and a little garlic. 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
A rather interesting combination is the combination of grapes and green tomatoes. To make such an unusual preparation for the winter, take the following 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 tablespoons);
- - 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 glass containers in advance. 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);
- - blackcurrant 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). Black currant leaves wash and chop (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 create a delicious snack that will delight you and your loved ones all winter.
Almost everyone has a lot left in their garden by the end of the season. green tomatoes and this question always arises. What to cook with them? There are quite a few recipes that will please anyone, even a gourmet.
For green tomato preparations, medium or large, whole fruits without visible damage or dark spots are taken. Selected tomatoes are thoroughly washed and laid out on paper towel or a colander to drain the water.
The best recipes for green tomatoes for the winter with photos
Ingredients for 2 liter jars:
- 2 kilograms of green tomatoes;
- 3 medium carrots;
- 1 head of garlic;
- 70 grams of salt;
- 140 grams of sugar;
- 200 milliliters 9% vinegar,
- 50 milliliters of vegetable oil;
- 20 black peppercorns;
- 2 bay leaves;
- 3 liters of water.
Preparation:
- Peeled garlic and carrots are cut into thin circles. The tomatoes are cut from the bottom so that a circle of garlic and carrots fits.
- Stuffed tomatoes are packed tightly into sterilized jars.
- For the marinade, salt, sugar, oil and spices are added to the water. The pan is placed on high heat.
- After boiling, the heat is reduced and the marinade simmers for 10-15 minutes. Vinegar is added to the marinade removed from the heat.
- Jars of tomatoes are filled with marinade and sterilized for 15-20 minutes. After which they can be tightened and after cooling, sent to the cellar.
Stuffed green tomatoes for the winter: video
Any of these recipes will perfectly complement main courses or be a separate appetizer, both on a holiday and on any other day. Such simple products how green tomatoes add variety to the table and make it more piquant and tasty.