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 cup granulated sugar
1 tbsp. spoon with a heap of salt
0.5 cups 9% vinegar
Horseradish, dill, parsley
Make cuts on the tomato in several places. Stick thinly sliced garlic into these slits. I cut all the tomatoes in half, and the large ones into four parts. Place green tomatoes in jars and fill with hot brine. Sterilize for 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave until cool.
My husband loves Green Tomatoes stuffed with garlic. By taste sensations Among canned tomatoes, 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 tomatoes and slices bell pepper into jars, pour boiling water twice, boiling brine the third time and roll up. The tomatoes turn out very tasty.
I covered these tomatoes in tomato juice, but without adding vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then I filled the tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled the lid on.
Green tomatoes with gelatin “miracle”
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 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 makes very tasty tomatoes.
I used this recipe to cover two types of tomatoes: with filling and in tomato juice. I added salt, sugar and a little cinnamon to the cooked tomato. Boiled for 5 minutes. The tomatoes placed in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked 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. The rich color of the brine and taste depend on the amount of beets. Do not add more than 2 pieces of beets, otherwise the brine will taste astringent. Pour boiling water over it for 20 minutes. Then make a filling from this water and boil it. Pour hot brine over the tomatoes and cover with a lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled them for 5 minutes with vinegar, and then poured them into jars. Such delicious tomatoes I was treated to a meal by a friend at work.
The same tomatoes can be made without beets, and they also turn out very tasty.
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. Salted in the usual way When cooked, green tomatoes are 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)
Here is an unusual way to pickle tomatoes: instead of salt, you need to use sugar. Take green (or brown) tomatoes, sort and place in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top and sprinkle with sugar. Thus, make the installation without reaching the edge of the container by 20 centimeters. Upper layer tomatoes, cover with currant leaves and pour tomato paste(from ripe tomatoes) with sugar. Place pressure on top. For this method of pickling, green tomatoes can be blanched in boiling water for one or two minutes. This recipe can be made canned tomatoes in banks.
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 - the fresh tomato salad is 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 a vegetable mixture finely chopped or twisted through a meat grinder. 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 on a 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 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 hot capsicum and 250 g of 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 fold into 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 at will and opportunities. 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. Winter table decoration. 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. To fill, prepare three liters of water, nine tablespoons of sugar, two tablespoons of salt, two or three bay leaves, five peas of allspice, a glass of 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 hot pepper, one glass of 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. Pass the quince through a meat grinder, Bell pepper, 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.
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.
One of the main positive qualities green tomatoes, which is a sin not to use in cooking - a pronounced tomato smell and taste. And also sourness, not inherent ripe tomatoes. So if you've never cooked green tomatoes before, tomato recipes will tell you how to really cook them delicious dishes, which stimulate the appetite and contain many vitamins. Let's start with some very unusual dishes. Fried green tomatoes- a recipe that will surprise many. Fried green tomatoes - a quick, original and delicious recipe. It is best to fry green tomatoes in corn flour, egg. Fried Green Tomatoes is a simple recipe that will surprise your family or even your guests. If you have unused unripe tomatoes left, be sure to make preparations from green tomatoes. Recipes will help you cook original dishes and twists with a wide variety of flavors - salty, sweet, hot, spicy. There are many ways to prepare green tomatoes for the winter. The recipes here can be listed as follows: salted green tomatoes, pickled green tomatoes recipe, pickled green tomatoes recipe. The recipe for pickling green tomatoes does not always involve sterilization. Observing certain rules, you can cook green tomatoes without sterilization, recipes usually indicate general recommendation- store such green tomatoes in a cool, dark place. Moreover, even in the cold saline solution Canning green tomatoes is possible. The recipe can use a variety of canning containers. There are green tomatoes in a pan, a recipe for green tomatoes in a jar, a recipe for green tomatoes in a barrel, a recipe for green tomatoes in a bucket. If you want to prepare an excellent ready-made snack, here is a recipe for stuffed green tomatoes. This recipe for delicious green tomatoes will be appreciated by lovers of strong alcoholic drinks. Like very popular recipe Korean green tomatoes, spicy like everyone else Korean salads. Have you ever tried stuffed green tomatoes with cheese? Highly recommended.
Some of the most popular are barrel green tomatoes. The recipe for green barrel tomatoes does not have to be used for pickling tomatoes in barrels; jars will also work. The recipe for pickling green tomatoes contains ingredients such as salt, water, dill, black and allspice, dill seeds, horseradish. Spicy lovers also use a recipe for green tomatoes with garlic and red pepper. There is also a recipe that will show you how to make green tomatoes recipes quickly. 5-7 days - and the pickled green tomatoes are ready. The resulting green tomatoes are finger-licking good. The recipe is simple, the result is quick and tasty. Just don’t add water, this is how you need to quickly marinate green tomatoes. Winter recipes will require longer aging and more vinegar. And don't forget about garlic if you like spicy green tomatoes. A recipe for pickled green tomatoes - for lovers of tomatoes with soda. The main thing here is to place the tomatoes tightly in a barrel or bucket, and add spices to each layer so that the green tomatoes are well saturated with them. Preservation, as the recipes suggest, will take about two weeks, after which the green tomatoes will be ready to eat. A delicious snack, completely ready to eat - marinated green tomato salad. The marinade recipe is simple, you will need vinegar, vegetable oil, sugar, salt and spices. Green tomato caviar - recipe for stewed vegetable appetizer. Green tomatoes can be used to prepare not only snacks and vegetable dishes, but even green tomato jam. The recipe for this jam will diversify your traditional sweet preparations for the winter. So get ready green tomatoes. Recipes with photos will help you prepare many dishes from them for a wide variety of tastes.