Recipe for green tomatoes with garlic inside. Green tomatoes for the winter in finger-licking slices

Almost everyone has a lot of green tomatoes left in their garden by the end of the season, 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 placed on a paper towel or 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:

1. 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.
2. Stuffed tomatoes are packed tightly into sterilized jars.
3. For the marinade, salt, sugar, oil and spices are added to the water. The pan is placed on high heat.
4. After boiling, the heat is reduced and the marinade simmers for 10-15 minutes. Vinegar is added to the marinade removed from the heat.
5. 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 as green tomatoes allow you to diversify the table and make it more piquant and tasty.

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 forms: stuffed, whole, sliced ​​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. To sterilize canned food, a home autoclave or a regular saucepan with a wide bottom and gauze lined on the bottom is useful.
8. For canning, glass jars with tin lids with a rubber ring-liner, a manual seaming machine for twisting, and “twist-off” lids are used.

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 peppers, horseradish, pasta, apples). Canned fruits taste harder and more sour.

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 the salad add a slight sweetness, and onions add piquancy. To prepare finger-licking green tomatoes for this recipe you will need:

• onions – 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 for finger-licking green tomato salad:

• We wash the tomatoes, let them dry or wipe them with paper towels. Cut into small slices.
• Peel the carrots and chop them on a grater.
• Remove the skins from the onion and cut into thin half rings.
• Place all the vegetables in an 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. By adding it to your winter meal (rice, pasta, potatoes, meat dishes), you will definitely remember summer. The combination of available products in the recipe gives an 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 for Danube-style green tomato salad for the winter:

• 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 their 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 a warm summer day. The salad comes out very aromatic, with a slight hint of sourness and rich taste. To prepare you will need:

• sweet 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” is a simple winter preparation. Its taste is distinguished by a combination of light sweetness and sourness, so it is a successful savory addition to 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 is a quick and tasty preparation for the winter, judging by the reviews of housewives. The beauty of the recipe is that you can vary the amount of ingredients at your own discretion, getting a new taste each time. 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. To prepare a spicy green tomato salad 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 of the 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 desired, you can add some fried garlic. 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

You won’t surprise your household with squash and eggplant caviar, but green tomatoes are something new, you’ll just lick your fingers. It is not inferior in taste to traditional types of snacks, but is distinguished by its piquancy and originality. Instead of vinegar essence, you can use apple or wine 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 barrel pickled tomatoes are made in a wooden barrel, which is thoroughly washed beforehand and lined with plastic bags. If you don't have one, you can use an aluminum bucket or large pan. 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. At the bottom of the barrel or aluminum pan we put 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 and Georgian cuisine presented all housewives with many wonderful, tasty dishes. Stuffed green tomatoes, which are considered a very common preserve among our compatriots, deserve special attention. 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 at room temperature for 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 are 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 gives the product a 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 of 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.

“A sad time, a charm of the eyes...” And for gardeners - disappointment and headache. After all, the recipes have long been tested, there are 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, a hot or spicy appetizer 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 green tomatoes to ripen? Use this finger-licking garlic and pepper recipe that brings together brown vegetables in harmony. 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;
• dried laurel leaves.

Cooking process:

1. Place a couple of onion rings and 5-6 carrot slices on the bottom of the jar.
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 liter jars with boiling water. 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 of acetic acid to each of them.

Roll up under iron lids. Turn over and leave in a warm place to cool slowly.

Stuffed with garlic, hot pepper, horseradish, herbs

Do you consider yourself a thrill-seeker? 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.

A lighter version of the spicy snack is tomatoes stuffed with garlic cloves. For brutalists and “hot” lovers, use hot pepper as a filling.

Cooking process:

1. Place a sprig of parsley, an umbrella of dill, a horseradish leaf and a handful of peppercorns in a prepared three-liter jar.
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 the stuffed tomatoes with the 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 under 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 the required amount of 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 with the spicy filling.

Use glass jars or any enamel container as a vessel for fermenting stuffed tomatoes. 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, the brown tomatoes located in the top layer of the workpiece are 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 an unclaimed harvest into an appetizing dish that can become the calling card of 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, and 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. Place the hot salad into sterilized jars. Roll it 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 hostess.

It contains:

• green unripe vegetables;
• carrot;
• apple;
• garlic;
• bell pepper;
• cilantro;
• ground black 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.

It does not require a large number of ingredients, is low in labor and provides 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 and celery leaves. Place larger fruits on the bottom of the dish, and smaller ones on top.
5. Prepare the required amount of brine. Dissolve rock salt in cold water. Stir until the grains dissolve.
6. Pour the salt solution over the tomatoes. 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 does not require 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 the vegetable mixture several times.
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.

Preface

Pickled green unripe tomatoes are a very tasty savory preparation for the winter. In principle, such tomatoes cannot be eaten fresh, because they contain the substance solanine, which is poisonous.

Proper marinating destroys solanine and allows you to get a wonderful preparation of green tomatoes, which can be immediately served on the table with various other dishes or by making salads from it first.

The most important thing is to wisely select green tomatoes intended for canning. This mainly relates to the degree of ripeness of the fruit.

Their size, although they are not ripe, should be characteristic of ripe tomatoes of the variety harvested for the winter. These are the minimum requirements for choosing green tomatoes for pickling. It is better not to preserve smaller fruits.

The concentration of solanine in them is too high and will not decrease to a safe level during the pickling process.

And it is best to select not purely green tomatoes, but those that have already begun to turn yellow (or at least turn white). These will marinate faster and turn out tastier.

We must also not forget about the usual requirements for vegetables selected for harvesting for the winter. For pickling, you should leave only whole, undamaged green tomatoes that have no signs of rot, as well as dents or other defects.

Otherwise, the taste of the preparation for the winter may noticeably suffer, and it will be stored worse.

Tomatoes that have started to turn yellow

Regardless of the recipe, before preparing pickled green tomatoes for the winter, the stalk must be removed, and then the fruit must be thoroughly washed. Then it is advisable to sort the tomatoes by size.

This is necessary for uniform and simultaneous pickling of fruits placed in one jar. In addition, large ones may need to be cut into 2 or 4 parts. For tomatoes left whole, it is recommended to pierce the skin in several places with a fork or toothpick.

All additional products used according to the recipe (vegetables, fruits) must also be washed or peeled.

Marinating consists of pouring marinade prepared on the basis of water, which necessarily contains acetic acid, over food. Additional commonly used ingredients are sugar and salt. In addition, various herbs and spices can be added to the marinade.

To properly prepare the marinade, first heat the water. Even before it boils, sugar and salt are added to it, dissolved by stirring the water. Then, when the solution boils, it is boiled for 10–15 minutes.

Then, if you need to add spices, reduce the heat, bringing the temperature of the liquid in the pan to close to boiling. Only then add the spices and keep the solution on the stove for another 15 minutes.

If you let it boil, the aromatic substances will evaporate from the spices. Then turn off the fire, add vinegar and mix everything.

Preparing a marinade with spices

It is not recommended to immediately pour in acetic acid, since when the marinade boils, it evaporates, making the pour weaker and its preservative effect reduced. Spices can be placed in a container and poured with marinade along with vegetables.

In addition, vinegar does not have to be added specifically to the filling being prepared. The required amount can simply be poured into containers with tomatoes. It is recommended to take grape or fruit vinegar - marinades prepared with it come out better in quality.

Jars for pickled tomatoes must first be thoroughly washed and then sterilized. The lids that will be used to close the containers with the workpiece must be subjected to the same treatment.

After sealing the jars, they must be turned upside down, placed on a thick warm bedding (blanket, towel) and wrapped in a similar thing. After the tomato preparation has cooled to room temperature, it is put away for storage.

For this purpose, use a dark, cool room - a basement, cellar or refrigerator.

The most popular and simple marinating recipes

Perhaps the simplest and at the same time liberal recipe is pickling with garlic. It will appeal to absolutely everyone - both spicy lovers and those who do not show a preference for such dishes. All this thanks to garlic. It will make green tomatoes not bland and moderately spicy. For this marinating method you will need:

• tomatoes (small ones that fit through the neck of the jar);
• garlic (cloves) – from 1 to several for 1 tomato;
• dill (umbrellas) – 1–2 pcs per jar.

For the marinade:

• water – 3 l;
• non-iodized salt and sugar - 2 tbsp. spoons;
• vinegar 9% – 250 ml;
• bay leaf – 3 pcs;
• dill (seeds) – 1.5 teaspoons.

You can simply put garlic in a container along with vegetables, but it is better to stuff it into tomatoes. To do this, we make shallow small cuts in the latter to suit the size of the teeth. The number of notches on the tomato should be equal to the number of cloves of garlic with which we are going to stuff it.

The more cloves you use, the sharper the workpiece will be. Press the garlic completely into the slits. Then we throw dill umbrellas into each jar, and then tightly put tomatoes stuffed with cloves.

Prepare the marinade as described above in the marinating rules and pour it over the tomatoes.

Green tomatoes stuffed with garlic

For lovers of spicy and more piquant-tasting winter preparations, we offer a recipe with red capsicum and additional spices. For one 3-liter jar you will need:

• tomatoes (preferably brown and preferably the same size, as well as the correct shape) – 2 kg;
• hot pepper (pods) – 2–3 pcs;
• onions (bulbs) – 3 pcs;
• currant leaves – 4–5 pcs;
• fresh dill and horseradish (leaves) – 50 g each.

For the marinade:

• water – 3 l;
• non-iodized salt – 250 g;
• sugar – 300 g;
• cloves (buds) – 8 pcs;
• black and allspice peppers (peas) – 10 pcs each;
• bay leaf – 6 pcs;
• vinegar – 600 ml.

Leave the tomatoes whole or cut them into halves. Chop small onions into rings and large ones into half rings. The hot pepper can be left whole or cut into 2-4 slices.

If you leave the seeds in them, the preparation for the winter will be sharper. Then we tightly pack all the ingredients into the jars: tomatoes, and between them onions, dill, hot peppers and leaves.

Prepare the marinade and pour it into containers with vegetables.

Putting ingredients in a jar

Another “spicy” recipe. You will need:

• tomatoes – 1 kg;
• onions (bulbs) – 100 g;
• allspice and black pepper (peas) – 12 pcs each;
• bay leaf – 3 pcs;
• hot red pepper (ground) – 10 g.

For the marinade:

• non-iodized salt – 100 g;
• sugar – 150 g;
• table vinegar – 800 ml;
• water – 1 l.

We cut the tomatoes into circles, the thickness of which is 5–10 mm, and the onions into half rings. Prepare the marinade and then cool. Place the tomatoes and onions mixed in an enamel container, then pour in the cooled marinade and place in a cooler place overnight.

In the morning, drain the marinade. Then the tomatoes and onions, tossed with spices, should be packed tightly into the jars. Heat the marinade to a boil and immediately pour it over the vegetables.

Then we pasteurize the tomatoes, covering the jars with lids, at a temperature of about 85 °C, and then roll them up.

Original dish – tomatoes with cabbage and apples

Green tomatoes can be preserved for the winter not only with garlic and spices, but also with other products, thereby obtaining ready-made delicious salads, which, if necessary, just need to be cut additionally before serving. Below are 2 such original recipes. Tomatoes with apples cooked in pink marinade. You will need: tomatoes and apples - in a ratio of 4 to 1; beets - as needed.

For the marinade:

• non-iodized salt – 1 tbsp. spoon;
• vinegar 6% – 80 g;
• sugar – 4 tbsp. spoons;
• parsley and allspice (peas) - to taste;
• water – 1.5 l.

Tomatoes with apples in pink marinade

First, we put tomatoes in the jars, and then on top we put apples, cut into slices, and small circles of beets. The amount of the latter affects the taste of the product and the richness of the color of the marinade. For example, in a 0.7 liter jar it is enough to put 2 cups of beets.

If you use more, the marinade will taste astringent. Then pour boiling water into the containers. After 20 minutes, pour it into a saucepan and make a filling from it, as described above in the marinating rules.

Pour the prepared hot marinade into containers with tomatoes.

Tomatoes with cabbage. You will need:

• tomatoes and cabbage - in a volume ratio of 3 to 1;
• bell pepper – approximately 1 pod per 1 liter of preparation;
• spices - dill and parsley to taste.

For the marinade:

• non-iodized salt – 100 g;
• vinegar 9% – 130 g;
• sugar – 200 g;
• water – 2.5 l.

Place the peppers and spices cut into slices into jars. Then we place tomatoes and cabbage there, which we chop coarsely before doing this.

Then, as in the previous recipe, we first pour boiling water over the vegetables for 20 minutes, from which we subsequently prepare the marinade.

After pouring the last of the tomatoes, add aspirin to them at the rate of 1 tablet per 1 liter jar. Instead of aspirin, it is better to use vodka - 60–70 ml will replace 1 tablet.

• Mikhail Malofeev
• Print

Source: https://nasotke.ru/marinovannye-zelenye-pomidory-zimu.html

How to pickle green tomatoes

Pickled green tomatoes can be prepared for the winter or cooked just before serving. You can combine it with other vegetables and make the marinade hot, spicy or sweet. You will receive a spicy salad that can be served at any time.

Pickled green tomatoes for the winter

We have already tried to pickle green tomatoes for the winter using this recipe several times, so the recipe has been tested.

Ingredients for one three-liter jar:

• about 1.8 kg medium sized green tomatoes
• 2 heads of garlic
• 2 pcs sweet peas
• 3 pcs black peppercorns
• piece of hot pepper
• 1 sweet bell pepper
• 0.5 heads of onion
• 1 piece bay leaf
• several dill umbrellas
• bunch of dill
• bunch of parsley
• horseradish leaf

Cooking method:

1. Marinade for green tomatoes: water, 2 tablespoons of salt, 1.5 tablespoons of sugar, 80 ml of vinegar 9%.
2. Wash the tomatoes and cut them crosswise (but not all the way through).
3. Peel the garlic, chop it into thin slices, rinse and dry the greens.
4. Carefully stuff each tomato so that they fall apart; place two slices of garlic and two sprigs of herbs (dill and parsley) inside.
5. Wash and remove seeds from bell peppers and cut into strips.
6. Take a sterilized jar, place onion, a clove of garlic, a piece of hot pepper, an umbrella of dill, and a piece of horseradish root at the bottom.
7. Then place the tomatoes tightly in the jar, trying to lay them out as tightly as possible, distribute the sweet peppers on the sides, put another piece of horseradish and an umbrella of dill on top.
8. Pour boiling water into the jar, cover with a plastic lid, and leave for 10 minutes.
9. After this, drain the water, and use this exact amount to prepare the marinade.
10. Boil the water again and pour the tomatoes into the jar for another 10 minutes.
11. Drain a second time, then add salt, sugar, and boil the marinade for five minutes.
12. Pour vinegar into the jar and fill the resulting marinade to the very top.
13. Roll up the lid and leave it upside down under a blanket or blanket until it cools.

Marinated green tomatoes with garlic

This version of the recipe is suitable for lovers of the aroma of garlic. The taste of garlic will add a certain spice and unique aroma.
The recipe is based on 1 liter jar.

Ingredients:

• 350 g green tomatoes
• 300 ml water
• 130 g sugar
• 1 head of garlic
• 150 ml. acetic acid (9%)
• 1 tablespoon salt
• parsley, horseradish, dill

Cooking method:

1. Wash the tomatoes and make cuts on them.
2. If the fruits are large, then cut into several parts.
3. Make a small cut in each.
4. Peel the garlic and insert it into the slits made on the tomatoes.
5. For now, leave the tomatoes aside and prepare the marinade.
6. Dissolve sugar and salt in the required amount of water, boil and add acetic acid. Remove from heat.
7. Place stuffed green tomatoes into jars.
8. Place parsley, horseradish root, and dill between them.
9. Then fill everything with brine and cover with a lid.
10. Pour water into the pan. Place a linen napkin or towel on the bottom of the pan. And put the cans.
11. After the water boils, sterilize the canned food for 10-15 minutes.
12. Cover tightly and turn over.
13. Cover with a thick cloth and leave to cool.
14. This marinade method allows you to store tomatoes for a long time.

Simple recipe for pickled green tomatoes for the winter

Ingredients:

• tomatoes - 5 kg
• onion - 500 gr
• red bell pepper - 1 kg
• fresh celery - 300 gr
• fresh herbs - 200 gr
• chilli pepper - 2 pcs.
• fresh garlic - 100 gr
• odorless sunflower oil - 0.25 l
• vinegar - 0.25 l
• salt - to taste

Preparation:

1. Peel, wash and chop all vegetables as desired.
2. Salt the vegetables, pour in the vinegar and sunflower oil and mix thoroughly.
3. Place the snack in the refrigerator for twenty-four hours.
4. Transfer the infused vegetables into jars, sterilize for 15 minutes and roll up the lids.

Pickled green tomatoes for the winter without sterilization

One such recipe for green tomatoes for the winter without sterilization is presented below.

To prepare you will need (for 3 liters):

• Green tomatoes - how many will fit in a jar
• Water – 1 l.
• Sugar – 1 glass
• Salt – 1 heaped tablespoon
• Vinegar – 0.5 cups
• Garlic – 5-7 cloves
• Greens – dill, parsley, horseradish

Cooking method:

1. Rinse the tomatoes in cold water and dry.
2. Peel the garlic cloves and chop finely.
3. Cut the tomatoes in several places and stuff them with pieces of garlic.
4. Now cut the tomatoes stuffed with garlic into 4 parts, mix with herbs.
5. If the tomatoes are small, cutting them in half will be enough.
6. Prepare the marinade - put water on the fire and boil. Dissolve salt and sugar in it.
7. Then pour in the vinegar.
8. Place the tomatoes in jars and pour the hot marinade over them.
9. Roll up the lids and cover the jars with a blanket for additional sterilization. As you can see, green tomatoes for the winter recipes without sterilization are not difficult to prepare, and most importantly, quick.

If you are interested, then cook canned green tomatoes and carrots with me.

Ingredients:

• Green tomatoes – 10-13 pcs. in a liter jar
• carrots - 1 pc. bigger
• garlic – 1 head
• sweet red pepper – 1 pc.
• bay leaf – 2-3 pcs. in every jar
• sugar
• vinegar

For 5 liters of water you will need:

• 1 cup salt
• 2 cups vinegar
• 3 cups sugar

Glass – 200 g

One liter jar filled with green tomatoes holds about 500 ml of water. This means that if you want to fill only 5 liters of brine, then take 10 liter jars for canning green tomatoes with carrots and garlic.

The calculation can be made for 2.5 liters of water, that is, 0.5 cups of salt, 1 cup of vinegar and 1.5 cups of sugar.

1. Wash and peel the carrots.
2. Cut into 2 halves lengthwise.
3. Cut each half into thin half rings.
4. Peel the garlic and cut into thin slices.
5. Cut each green tomato into 2 parts for canning.
6. Place carrots and garlic in this cut.
7. Place garlic and carrot cloves tightly into each tomato.
8. Cut the red bell pepper into rings or half rings.
9. Drop one or two rings into each jar.
10. Add a couple of carrot pieces.
11. You can put horseradish root at the bottom of the jar.
12. Place green tomatoes stuffed with carrots and garlic in liter jars.
13. Cover with lids and leave.
14. Boil water according to the number of cans.
15. Carefully pour boiling water over the tomatoes in the jars. (Place the jar on a knife to prevent it from bursting due to boiling water)
16. canned green tomatoes with carrots
17. Cover again and let them cool slightly for 15-20 minutes.
18. Repeat one more time. tomatoes with boiling water 2 more times. After each time, leave the jars for the same 20 minutes.
19. For the fourth time, boil the water and add the ingredients for the brine.
20. Stir.
21. Place bay leaves in jars. You can add a couple of black peppercorns.
22. Fill the jars with boiling marinade and close with boiled lids.
23. Roll up each can of green tomatoes. Turn it over onto the lid and place it in a remote place on the blanket.
24. Let them stand like this until they cool completely.
25. After 24 hours, store the jars of tomatoes in a cool, dark place.

Sweet pickled green tomatoes

Ingredients:

• sweet pepper - 5 pcs
• hot pepper - 5 pcs
• parsley - 1 bunch
• garlic - 200 gr
• vinegar - 1 tbsp 9%
• vinegar - 100 ml
• salt - 2 tbsp. l.
• sugar - 1 tbsp
• green tomatoes as needed

Preparation:

1. Peel, wash and mince red sweet and bitter peppers, parsley and garlic.
2. Mix the resulting vegetable mush well, pour in 1 glass of 9% vinegar, and let stand for 30 minutes.
3. Wash the green tomatoes, cut each one half way down the center.
4. Using a knife, stuff the tomatoes with spicy vegetable porridge, connect the cut points and place in sterilized liter jars. If there is any pulp left, it should be put into jars.
5. It should be 10 liters.
6. Prepare a marinade for green tomatoes: for 1 liter of water - 2 tbsp. spoons of salt, 1 glass of sugar, 100 ml of 9% vinegar.
7. Pour the boiling marinade over the tomatoes and cover them with sterilized lids. Sterilize for 15 minutes. Roll it up and wrap it up.

Spicy pickled green tomatoes

They have a scorching hot note; chili pepper will give the desired spiciness.

Products:

• green tomatoes – 1.5 kg
• hot pepper – 1 pc.
• garlic – 1 head
• water – 1 liter
• vinegar 9% - 6 tablespoons
• sugar – 4 tablespoons
• salt – 2 tablespoons
• allspice peas – 1 teaspoon
• dill umbrellas
• black currant leaves
• Bay leaf

You will get one two-liter jar of pickled tomatoes.

Cooking process:

1. Sort the tomatoes, rinse and dry.
2. Place the entire set of spices in a sterilized jar: peeled cloves of garlic, strips of hot pepper. Take the youngest currant leaves located at the tops of the branches. Dry dill umbels give the marinade a richer flavor than fresh dill.
   Add half a teaspoon of sweet peas.
3. Cut the tomatoes into quarters, remove the rough areas near the stalk.
4. Fill the jar with tomatoes and spices with boiling water, cover with a metal lid with holes. Soak the tomatoes in boiling water for 10 minutes.
5. During this time, prepare the marinade for pouring.
6. Measure out a liter of water, add bay leaves and remaining sweet peas.
7. Add salt and sugar. Boil the marinade for 2-3 minutes.
8. Place a perforated lid on the neck of the jar and drain the cooled water.
9. Pour vinegar into the jar.
10. Pour the hot marinade over the tomatoes and immediately cover with a lid.
11. Turn the jar over and cover with a blanket until it cools completely.
12. Store pickled hot green tomatoes in a dark and cool basement.

Source: https://recept-vzakladku.ru/zagotoi-na-zimu/pomidory/kak-marinovat-zelenye-pomidory.html

Green tomatoes for the winter: the most interesting recipes

Experienced summer residents know that in our climate, tomatoes do not always have time to ripen in open ground: either fogs interfere with them or night cold.

If by the end of the season there are green tomatoes “hanging out” restlessly on your site, you can prepare them for the winter according to the suggested recipes.

Just like regular pickled tomatoes or cucumbers, salads and caviar from unripe tomatoes will help diversify the autumn-winter menu.

Green tomato caviar for the winter

1 option

Required:

• 3 kg of green tomatoes;
• 1 kg of onions;
• 1 kg carrots;
• 6 pcs. bell pepper;

for filling:

• 500 ml vegetable oil;
• 1 tbsp. Sahara;
• 3 tbsp. spoons of salt;
• 9% vinegar (1 teaspoon per liter jar).

Wash all the vegetables, peel the onions and carrots, remove the stalks and core of the pepper. Grind the prepared vegetables in a meat grinder. Place in an enamel pan, add butter, salt, sugar, stir and leave for 6 hours. After the vegetables have steeped, boil them for 40 minutes and place the finished caviar in sterile jars. Add vinegar and roll up.

Option 2

Required:

• 4 kg of green tomatoes;
• 1 kg of onions and carrots;
• 500 g sweet pepper;
• 300 g parsley root;
• 1 tbsp. Sahara;
• 20 pcs. black peppercorns;
• 5 bay leaves;
• 5-10 clove buds;
• 300-400 g vegetable oil.

Wash and peel all vegetables. Cut green tomatoes into slices, onions into rings, capsicum into strips. Grate the carrots and parsley root onto a coarse grater. Sprinkle the vegetables with salt to taste, close the lid and leave in a cool place for 10-12 hours.

Drain the brine (it can be used for pickling cucumbers), add sugar, peppercorns, bay leaves, cloves and vegetable oil to the mixture. Simmer under the lid closed for about an hour. Place in prepared jars and sterilize (half-liter and liter jars - 10 minutes, three-liter jars can simply be wrapped and left to self-sterilize until cool).

Stuffed green tomatoes

Required:

• green tomatoes;
• sweet bell pepper;
• ground red paprika;
• bulb onions;
• garlic;

for brine:

Wash all vegetables thoroughly. Peel the onion and garlic, cut the top of the tomatoes (not all the way to form a lid) and scoop out the pulp with a teaspoon.

Finely chop the onion, garlic, bell pepper and tomato pulp, pepper and mix. Stuff the tomatoes with this mixture, cover with a lid and place in boiled jars. Prepare the brine and pour it over the tomatoes. Sterilize liter jars for 20 minutes, three-liter jars for half an hour. Roll it up.

Canned green tomato and zucchini salad

Required:

• 1.5 kg of green or brown tomatoes;
• 1 pod of hot pepper;
• 1 kg of zucchini;
• 100 g vegetable oil;
• 0.5 kg of onions;
• 150 g sugar;
• 300 g garlic;
• 40 g salt;
• 100 g fruit vinegar.

Wash the tomatoes and zucchini, cut into slices. Peel the onion and garlic and cut it: onion into rings, garlic into thin slices.

Place the vegetables in a saucepan, add salt, sugar, vegetable oil, vinegar and chopped hot pepper. Stir and leave until the juice releases. Bring the salad to a boil and cook for 10 minutes.

Pour hot into sterile jars, roll up, turn upside down and let cool.

Georgian green tomatoes

Required:

• 1 kg medium-sized green tomatoes;
• ¾ cup walnuts;
• 7-10 cloves of garlic;
• ½ pod of hot pepper;
• 1 teaspoon each of coriander seeds and dried mint;
• ½ teaspoon each of dried basil and tarragon;
• ¾ tbsp. table vinegar.

Wash the green tomatoes, pour boiling water over them and leave for 20 minutes. Cut each tomato into 4 pieces. Chop walnut kernels, garlic and hot pepper and grind in a mortar. Squeeze out the juice and collect it in a glass. Add coriander seeds, mint, basil, vinegar to the squeezed mass and mix thoroughly.

Place the chopped tomatoes in jars, sprinkling each layer with the spicy mixture, and seal. Pour the squeezed juice on top. Close and place in a cool place. Tomatoes can be eaten after they turn yellow.

Green spicy tomatoes with cabbage

Required:

• 1 kg of tomatoes;
• 1 kg cabbage;
• 2 onions;
• 2 sweet peppers;
• 100 g sugar;
• 30 g salt;
• 250 ml vinegar;
• 5-6 black peas and 2-3 allspice.

Wash the vegetables. Cut the tomatoes into slices, removing the stem. Finely chop the cabbage and chop the onion. Remove the seeds from the pepper and cut the pods into strips 2-3 cm wide. Mix the prepared vegetables, add salt. Transfer the mixture to an enamel pan, put pressure on top and leave for 8-12 hours.

Drain the juice, season the vegetables with spices, sugar, and vinegar. Bring to a boil and simmer for 10 minutes. Place the salad in clean jars and sterilize in boiling water: half-liter jars - 10-12 minutes, liter jars - 15-20 minutes.

Green tomato and prune seasoning

Required:

• 1.5 kg of green tomatoes;
• 300 g onions;
• 200 g apples;
• 100 g pitted prunes;
• 1 tbsp. honey;
• ½ cup 8% vinegar;
• 1 teaspoon salt;
• 1 teaspoon each of mustard seeds, ground black and allspice.

Wash vegetables and apples. Remove the skins from the onions and peel and core the apples. Pass the prepared ingredients through a meat grinder. Place in an enamel pan or basin, add salt and leave overnight. Soak the prunes in cold water overnight.

In the morning, drain the juice from the vegetable mixture and the water from the prunes. Cut the prunes into small pieces and place in a pan with vegetables. Add honey, pour in vinegar and place the spices in a gauze bag. Place on the fire and cook the mixture until thickened.

Wrap the boiled jars in a damp towel, pour in the boiling seasoning and immediately roll up. Turn upside down, cover with a blanket and leave to cool. Store in a cool place.

Appetizer of green tomatoes and vegetables

Required:

• 3 kg of green tomatoes;
• 1.5 kg of onions;
• 1.5 kg carrots;
• 300 g sugar;
• 300 g vegetable oil;
• 200 g 9% vinegar;
• 100 g salt.

Place vegetables in an enamel bowl, cut as follows: onions - into large half rings, tomatoes - into slices, carrots - grated on a coarse grater. Stir, add salt and leave in a cool place for 10-12 hours. Make a marinade from oil, sugar and vinegar, boiling it for 3-5 minutes.

Pour the hot marinade over the vegetables, bring to a boil and cook over low heat for 25-30 minutes. Place the hot salad into prepared sterilized jars and seal tightly.

Green tomatoes for the winter: mincemeat recipe

For 10 0.3 liter jars you will need:

• 2 kg of green tomatoes;
• 500 g carrots;
• 300 g onions;
• 100 g each of chopped chili pepper and parsley;
• 100 ml vinegar;
• 50 g vegetable oil;
• coarse salt and sugar to taste;
• 3 black peppercorns, 1 allspice, 1 bay leaf and 1 clove (per jar);
• 2 heads of garlic.

Grind the tomatoes in a blender. Peel the onions and carrots and pass through a meat grinder with a large grid. Heat oil in a large frying pan and fry the onion until tender.

Add carrots, simmer covered for 15 minutes. Then add tomatoes, salt, sugar, herbs, cover and simmer for another 10 minutes. Turn off and pour in vinegar. Place garlic and spices in sterilized jars.

Add stewed vegetables to the jars and roll up.

Green tomato salad without vinegar

Required:

• 3 kg of green tomatoes;
• 1 kg each of sweet pepper, carrots, onions;
• 400 g vegetable oil;
• 100 g sugar;
• 100 g salt.

Wash and, if necessary, peel the vegetables. Cut carrots and tomatoes into half circles, sweet peppers and onions into half rings. Place in a bowl, add salt, cover with a clean cloth and leave in a cool place overnight. In the morning, drain the juice.

Boil the oil for 5-10 minutes and pour it over the vegetables. Add sugar, stir and cook at low simmer for another half hour. Roll into sterile jars.

Green tomato jam

Required:

• 1 kg of green tomatoes;
• 1 kg sugar;
• 1 tbsp. water;
• 4-5 g citric acid;
• zest of one orange.

Wash the tomatoes. Cut into small slices and remove seeds. Fill with water and bring to a boil. Cook for 5 minutes. Drain the liquid, add water and boil again for 5 minutes. Repeat one more time. Then place the tomatoes in a colander and let the water drain.

Prepare syrup from sugar and 1 cup of water. Dip the tomatoes into the hot syrup and cook in three batches. After each cooking, let the jam sit for 2 hours after boiling for 10 minutes. At the end, add the zest and citric acid and pour the jam into jars. Seal with nylon lids and let cool.

Green tomatoes marinated with garlic and carrots

For three 3-liter jars you will need:

• 6-7 kg of green, not too large tomatoes;
• 4-5 carrots;
• 1-2 heads of garlic;
• black peppercorns (for stuffing)
• bay leaf, dill sprigs, horseradish leaves, currants, cherries - to taste;
• water for filling;

for the marinade:

• 100 g salt;
• 400 g sugar;
• 8-10 black peppercorns (for marinade);
• 3 teaspoons 70% vinegar essence.

Place the spices in clean three-liter jars. Wash the vegetables. Cut the garlic into slices, carrots into slices. Make 5 cuts in the tomatoes: two on the sides for the garlic “ears”, two in the middle for the pepper “eyes”, one at the bottom for the carrot “tongue”.

Place the “face” tomatoes in jars, pour boiling water over them and let stand for 15-20 minutes. Drain the liquid, add salt, sugar and pepper, and bring to a boil. Pour the marinade over the tomatoes, add 1 teaspoon of essence to each jar, and roll up. Store in a cool place.

Green spicy tomatoes for the winter

Required:

• 1.5 kg of green tomatoes;
• 2 tbsp. spoons of salt;
• 4 tbsp. spoons of sugar;
• 200 ml 9% vinegar;
• 2-3 pods of bell pepper;
• 1 pod of hot pepper;
• greens - to taste.

Cut the tomatoes into 4 parts, remove the seeds from the sweet peppers and cut into half rings. Place the vegetables in a saucepan, add sugar and salt, add chopped herbs and hot pepper. Pour in vinegar, stir and leave for a day at room temperature. Place the snack in sterilized jars and cover with plastic lids. Store in the refrigerator.

Green tomato salad with vegetables

Required:

• 3 kg of green tomatoes;
• 1 kg of carrots, onions, bell peppers;
• hot pepper;
• aspirin;

for brine:

• 100 g salt;
• 300 g sugar;
• 100 g 9% vinegar;
• 350 g sunflower oil.

Wash all vegetables thoroughly. Remove the core from the pepper. Cut the tomatoes and peppers into large slices, the onion into half rings, grate the carrots on a coarse grater, finely chop the hot peppers. Place everything in an enamel pan, add salt, sugar, vinegar and oil. Leave for 8 hours until the vegetables release the salt.

Then put on fire and cook for half an hour. Divide the salad into quart jars, adding an aspirin tablet to each. Roll it up. If you want to make this salad without aspirin, sterilize the jars for 15 minutes.

Salted green tomatoes for the winter

Required:

• 1 kg of tomatoes;
• 200 g dill;
• 80 g horseradish leaves;
• 150 g cherry and black currant leaves;
• 100-250 g bell pepper;
• 5 g capsicum;

• 3 liters of water;
• 100 g salt.

Wash vegetables and spices. Cut the tomatoes into slices, spicy herbs and leaves into pieces. Place in clean jars and fill with cold brine. Store refrigerated.

Marinated green tomatoes with garlic for the winter

For two liter jars you will need:

• 1.5 kg of small green tomatoes;
• 200 ml 9% vinegar;
• 1 liter of water;
• coarse salt, sugar to taste;
• 1 clove, 6 black peas and 2 allspice per jar;
• 4 heads of garlic;
• 2 bay leaves and 1 chili pepper per jar.

Peel the garlic and crush the cloves with the flat side of the knife. Boil water with salt and sugar. Pour in vinegar. Wash the tomatoes thoroughly and soak in cold water for 2 hours.

Place hot pepper pods, garlic cloves, bay leaves, cloves and both types of pepper at the bottom of sterile jars. Fill the jars to the top with tomatoes. Pour the marinade and roll up the scalded lids. Wrap the jars and turn them onto the lid and back several times as they cool.

Green tomatoes stuffed with garlic and carrots

For 3 three-liter jars you will need:

• green tomatoes (about 6 kg)
• carrots, garlic;

• 2 liters of water;
• 0.5 tbsp. salt;
• 1 tbsp. Sahara;
• 0.5 liters of table vinegar;
• 1 tbsp. sunflower oil;
• 5-6 bay leaves;
• allspice.

Wash and peel the vegetables. Prepare minced meat consisting of 3 parts grated carrots and 1 part chopped garlic. Cut the green tomatoes in the middle, remove the grains and put minced meat instead. Place the prepared tomatoes in sterile jars and pour boiling marinade over them. Sterilize for 30 minutes.