How to quickly close green tomatoes. Canning green tomatoes: step-by-step recipes with photos

Of course, when fresh, unripe tomatoes cannot boast of exceptional taste. However, if you use proven canning recipes, you can make a wonderful winter treat from them. Green tomatoes can be an excellent 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 food 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

The beauty of this method of pickling tomatoes is 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 sunflower oil into the bottom of the pan and add the 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 you need the following products:

- 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). 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 create a delicious snack that will delight you and your loved ones all winter.

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

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

For the first marinating method 6 kilograms of tomatoes prepare:

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

Cooking tomatoes: step-by-step instructions

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

Armenian marinated green tomatoes

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

You should prepare:

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

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

Grind the herbs, peppers and garlic in a meat grinder or using a blender.
Wash and dry medium-sized tomatoes, make cuts across the fruit, as if cutting the cap of a tomato.
Stuff each tomato chopped mixture of herbs, pepper and garlic.
Place the tomatoes in clean, sterile jars and prepare the marinade: for 1 liter of water, 50 grams of salt, 25 grams of sugar and 100 milliliters of vinegar.
We prepare the marinade like this: heat the water, add sugar, salt, and after boiling vinegar.
Pour the marinade into jars, cover with lids and place in a saucepan with heated water, covering two-thirds of the jars.
Turn on the heat, bring the water to a boil and Sterilize the workpieces for 10 minutes.
Cool the jars slightly after sterilization and preserve while hot.

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

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

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

For 4 kilograms of green tomatoes, prepare:

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

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

Spicy tomatoes in Georgian style

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

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

Green tomatoes in a jar without seaming: simple recipes

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

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

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

Let's start pickling green tomatoes

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

How to pickle green tomatoes and carrots?

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

So, prepare all the ingredients for canning.

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

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

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

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

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

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

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

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

There are many recipes, instructions, photos and videos devoted to preparing green tomatoes, because this snack has already become traditional for our everyday and holiday tables. She cook without vinegar.

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

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

Prepare the brine and pour it over the tomatoes.

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

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

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

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

Video: how to prepare green tomatoes for the winter?

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

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

To prepare this snack you will need:

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

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

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

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

For the winter in jars without sterilization

Pickling “golden apples” (this is how “pomo d’oro” is literally translated from Italian) 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. We clean the sweet pepper from stalks 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 the required amount of salt, sugar and vinegar per liter of water. 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 the emotional state :)

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.

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

Anyone who 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 :)

The recipe for the instant snack is:

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

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

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

Simple recipe with vinegar

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

Prepare:

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

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

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

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

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

Blank “Finger lickin’ good”

To prepare a delicious snack, you will need:

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

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

Cut the peeled, washed onion into thin half rings. Fry it in oil until golden 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 to 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 into 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 recommend seasoning it with olive oil. And on top you can decorate with parsley leaves.

In every house, in every refrigerator in winter there should be a jar of salted green tomatoes. After all, these tomatoes are very tasty. Pickled green tomatoes have an unusually piquant taste; many people love them more than pickled cucumbers. 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. There are different ways to pickle 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.

(!) The water must be of 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 of hot pepper, without seeds (the seeds add a special bitterness and spiciness). 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 a delicious winter to you!

Canning green tomatoes follows a variety of recipes. Their number impresses any housewife. I want to try something new, find the best option for myself and my family, who will not be ashamed to treat my guests in a festive atmosphere, when everyone gathers together at a round table on one of the winter evenings.

Winter canning technology

If you are still an inexperienced housewife, then you probably do not know the intricacies of the matter. First you need to understand what pickling is. This is canning using acetic acid. Marinade filling is made from water, sugar, salt and vinegar. What is its preparation technology?

A certain amount of water needs to be put on fire, then dissolve sugar and salt in it, stirring. Boil for 10 minutes. Next, turn the heat to very low and add spices to the marinade. This is necessary to ensure that the active substances do not evaporate. You can immediately put them in a jar. Select spices based on your taste preferences. And finally, add vinegar to the prepared marinade. There is no need to immediately pour acetic acid into the filling, since its active substances evaporate and this reduces its preservative capabilities to zero.

It is not necessary to combine the vinegar with the filling; you can immediately pour the required amount into the jars where the tomatoes are stored. You also need to remember one more point: the marinade will turn out tastier if you use it instead of regular table vinegar. grape or fruit vinegar.

Wash the tomatoes thoroughly and remove the stems. If the tomatoes are large, they are cut and then placed in sterilized jars. Pour in the prepared marinade, sterilize if necessary, and then close the lids. If you are afraid that the tomatoes will become very soft during sterilization, resort to pasteurization at 85 degrees.

Canning green tomatoes for the winter

Stuffed green tomatoes for the winter

Marinade for three one-liter jars:

Preparation:

Make cuts in several places on green tomatoes. Stick thinly sliced garlic into them. Place them in jars and pour hot marinade over them. Sterilize for 12 minutes, counting from the moment the water boils. Roll up the jars and turn them over, wrap them in a blanket and leave until cool.

"Drunk" green tomatoes for the winter

Marinade for seven seven hundred gram jars:

You need to take 1.5 liters of water.
Sugar will need 4 tablespoons.
You need 2 large spoons of salt.
Laurel leaf - 3 pieces.
Garlic is taken in the amount of 2 cloves.
Allspice peas - 10 pieces.
You will need 5 cloves.
Take 2 tablespoons of vodka and 9% vinegar.
Red hot pepper - a pinch.

How to cook?

Prepare the marinade as described above, pour it over the green tomatoes, sterilize for 20 minutes, then roll up. Green tomatoes keep well even at warm room temperature.

Green tomatoes for the winter "You'll lick your fingers"

Green tomatoes should be taken in the amount of 3 kg.

Greens are used as a taste improver: dill, parsley, cherry and currant leaves.

Place half an onion in each jar.

Garlic - 1 head.

Green tomatoes are poured:

Three liters of water in which to dissolve: 9 tbsp. l. sugar, 2 tbsp. l. salt, a glass of 9% vinegar, vegetable oil (1 tbsp per liter jar), add 3 bay leaves, 5 allspice peas.

If you don’t have any ingredient in your house, you can prepare the marinade like this (calculation is for a three-liter jar):

Water - 1.5 liters.
The following ingredients are taken one tablespoon at a time:
- sugar,
- salt,
- vinegar,
- vegetable oil.

First put in the jar herbs, garlic and oil. After which it’s the turn of green tomatoes and onions. Add vinegar to the prepared hot marinade and pour in the tomatoes. Sterilization takes 15 minutes.

"Miracle"

The marinade is prepared from one liter of water, as well as:

Take gelatin and soak it for 40 minutes in warm water. Cook the marinade and add gelatin and vinegar to it, bring to a boil. Pour the marinade over the tomatoes and sterilize for about 7 minutes. They turn out very tasty, which is why they are given this name.

With cabbage

To fill you will need:

Water - 2.5 liters.
Sugar, which you need to take 200 grams.
Salt - 100 grams.
Vinegar is needed at 9%, 125 grams will be required.

The spices are:

Dill, parsley, bell pepper.

How to cook?

Cut green tomatoes and cabbage into large pieces. Place them in a jar that already contains spices. First pour plain boiling water for 20 minutes, then take the prepared marinade. Add aspirin to the contents of the jar. The tablet is taken into a liter jar. Roll it up and keep it under the blanket until it cools down. Tomatoes for the winter turn out to be very tasty.

Green tomatoes with apples and beets

To prepare the marinade you will need:

You will also need:

Apples.
Beet.
Parsley.

How to cook?

Green tomatoes are placed in a jar, apple slices and two beet slices are placed on them. Beets provide color and flavor. If you add more than two mugs, the marinade will become astringent. Pour boiling water over the contents of the jar and leave for 20 minutes. Then pour the water into a saucepan and boil it, making it a marinade. Pour the resulting filling over green tomatoes, apples and beets and roll up. If you don’t have beets, you can do without them; green tomatoes won’t lose much from this, they also turn out delicious.

"Delicious" green tomatoes

Recipe without sterilization. We start by preparing the filling, you will need the following ingredients:

Water - liter.
Sugar - 4 large spoons.
Salt - 3 small spoons.
Vinegar 6% - 100 grams.
You will need bell pepper.

Place green tomatoes with bell peppers cut into pieces into jars. Pour boiling water over them twice, the third time with boiling marinade and roll up the lids. This winter recipe makes tomatoes very tasty.

Tomato gluttons

Preparation without sterilization. To do this you need to take:

Tomatoes in the amount of 1 kg.
Sugar and salt - 1 tablespoon each.
Vinegar - 70 ml.
Take 6 cloves of garlic.
You will need 2 hot peppers.
Celery and parsley.

How to cook:

Cut the tomatoes into 4 parts, chop the greens finely. If you don’t have celery, then skip this ingredient, no big deal, it still turns out delicious. Crush the garlic and chop the hot pepper into circles.

Place everything prepared in a large deep saucepan or basin along with spices, sugar and salt. Then mix well and leave overnight. Overnight the products will yield juice, which is enough for all the jars. Then put the mixture into sterilized jars and put it in the refrigerator, keep it there for 5 days.

If tomatoes are not sterilized, they will not be stored for long in winter. They will last a maximum of two months in a cold place.

"Baskets with garlic"

Green tomatoes look like baskets with garlic mixture. You will need:

Tomatoes in the amount of 1 kg.
Garlic - four heads.
1 sweet and hot pepper each.
Two medium-sized onions.
Walnuts, if not, then any.
Cilantro - a bunch.
Sunflower oil - 50 grams.
You need to take 2 large spoons of salt.
Wine vinegar per 20 grams.

How to cook:

Chop the onion and crush the garlic with a press. Finely chop both peppers and chop the cilantro very finely.
Mix the mixture of salt, garlic and cilantro.
Chop the nuts finely and mix with pepper and onion, place in a frying pan and simmer in vegetable oil for 30 minutes. Remove from heat and add vinegar, stir.
Cut out the middle of the tomatoes and season them with the garlic mixture.
Take sterilized jars and fill them with stuffed tomatoes, alternating with vegetables.

Now all that remains is to close the lids of the jars and put them in the refrigerator for several days.

Advice! If you cut the core of green tomatoes with cloves, it will turn out even more beautiful.

We cook without sterilization. The jar of preservation turns out very beautiful - it contains the whole autumn palette. To prepare, take:

Green tomatoes in the amount of 2 kg.
You will need 1 kg of multi-colored bell peppers.
You need to take a kilogram of onions and carrots.
You will need half a liter of water.
Vegetable oil and vinegar essence need 250 ml each.
2-3 tablespoons of salt is enough.
160 grams of sugar is enough.

How to cook:

Cut the pepper into strips 0.5 cm thick. Cut the onion into half rings. Cut green tomatoes into 8 parts. Grind the carrots on a grater, preferably a Korean one.

Take a wide pan with a thick bottom. Pour water into it, add sugar, salt and butter. Place on the fire, stirring to dissolve the crystals. As soon as the water boils, put all the prepared vegetables into it. Bring to a boil while stirring. Reduce heat to low and simmer vegetables for 10 minutes. Stir carefully. After this time, pour in the vinegar, stir and leave on the fire for another 2 minutes.

Then we transfer the finished salad under the neck into sterilized jars and roll up. Turn it over and wrap it in a blanket for a day. After this, we take the cans to a storage location.

Tomatoes with a secret

You can prepare the following dish without sterilization. The marinade has a spicy taste. So, can’t wait to get started, you’ll need:

Three kg of green tomatoes.
Take 100 grams of carrots.
4 medium-sized onions are enough.
Garlic requires 1 head.
Parsley - a bunch.

For the marinade:

Liter of water.
Take 4 tbsp sugar. l.
You will need 2 large spoons of salt.
Carnations - 3 pieces.
You need to take two large spoons of 9% vinegar.
Laurel - 3 pieces.
You will need 7 black pepper.
Fragrant - 5 pieces.

How to cook:

Advice! Green tomatoes are best roll into liter jars, because they look more compact and can be eaten in one sitting.

So, there are enough recipes for canning green tomatoes for your consideration. Many of them are quite simple to implement, so any housewife can do them. Any open jar in the winter cold will delight you and fit perfectly into any feast, be it a quiet family dinner or a noisy group of friends.