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. Exist different ways pickling green tomatoes for the winter. I will tell you about one of them, which does not require much time or special expenses, and the tomatoes turn out very, very tasty.

Ingredients

To prepare tomatoes for the winter you will need:

green tomatoes - 1 kg;

black currant leaf - 5 pcs.;

dill with inflorescences - 2 pcs.;

garlic - 3-5 cloves;

horseradish - leaves - 3 pcs.;

hot pepper - to taste (or without);

allspice - 3 pcs. (not necessary).

For the brine :

cold water - 1 liter;

salt - 2 tbsp. l.

(!) From the specified quantity of products one 2-liter jar is obtained.

(!) There must be water good quality- from a well, borehole or passed through a filter.

Cooking steps

Place some greens at the bottom of a clean jar, then green tomatoes, then more greens, chopped garlic and hot peppers, if using. I added a small piece 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 in this way can be stored at room temperature.

Bon appetit and have a delicious winter to you!

Green tomatoes are less widely used in cooking than ripe ones. Not having time to ripen on time, they run the risk of being pulled out, since it is not recommended to eat them raw. There are several options for preparing dishes from green tomatoes: they can be stewed, canned for the winter and stuffed. Every housewife should know about and use them in cooking, because they taste great and can compete in this with other vegetables.

What are the benefits of tomatoes?

Tomatoes have no equal in taste, but are they so healthy that people can consume them as often as they do today? In terms of the amount of vitamin C, tomatoes are not inferior to lemons and oranges. The phytoncides contained in these vegetables can have an antibacterial effect. In medicine, the juice of fresh tomatoes, thanks to the glycoalkaloids they contain, allows you to cure purulent wounds. It has been proven that red fruits and vegetables attract people's attention and lift their spirits. If you want to lose a little weight, but cannot deny yourself the pleasure of eating a decent portion at lunch, put a large cup of tomato salad on the table: attention will be focused only on it, which means you will voluntarily give up higher-calorie foods. The ability of tomatoes to improve mood is also explained from a medical point of view - this is due to serotonin. By the way, pickled green tomatoes, enticing with their pungent aroma, can be an excellent alternative to fresh vegetables.

Blood clots are a condition that can affect women and men of all ages. Blood clots clog the veins, causing poor circulation. Thromboembolism leads to fatal outcome, so you need to take care of yourself to prevent this disease. Tomatoes contain a substance that helps thin the blood, which means that by consuming them in large quantities, you protect yourself.

Tomatoes are 94% water, which speeds up elimination toxic substances from the kidneys. B vitamins have anti-aging properties: improve skin color and smooth out wrinkles. Unripe tomatoes contain the toxic substance solanine, which is destroyed during preservation, so you can safely eat green tomatoes, salted or pickled. We can talk endlessly about the benefits of tomatoes, but in some cases they are contraindicated in large quantities for people with gout, nicotine addiction and hypertension.

two ways

What could it be tastier in winter than a vitamin vegetable salad? By taking care of conservation in the summer, you will reap the benefits of your efforts in the cold season. There are two ways to pickle green tomatoes. Whole tomatoes always look neat and beautiful; there is no shame in offering them as a snack to the table. Vegetables cut into small pieces are better soaked in vinegar, which is why they always turn out tastier and juicier. They are especially spicy with garlic and black pepper. Each housewife will choose for herself whether to chop the vegetables or roll them whole.

For a liter jar you will need half a kilo of tomatoes, two onions, several cloves of garlic and spices to taste (parsley, black peppercorns). If you are going to pickle, you need to pay attention to sterilization - so your efforts will not be in vain. Not all housewives like this procedure, since it often takes much more time to disinfect glass than to prepare the dish itself. How to cover green tomatoes or other vegetables so that they do not spoil is a question that interests all women who prefer to pamper their family with delicious homemade preparations. You can sterilize glassware in the oven, microwave oven or a double boiler - the result will be the same. Line the bottom of the jar with parsley, cut the tomatoes into several pieces and place in the jar next to the greens. The topmost layer will be chopped onion and garlic. Pour, close the jars and place them in a warm place. You can twist whole tomatoes in a similar way. You can be sure that pickled green tomatoes will remain in this condition for more than one winter.

Unripe tomatoes in cooking

To prepare excellent dishes, you may also need green vegetables, which housewives most often decide to get rid of. Unripe tomatoes can not only be pickled and salted, but also used to prepare other, more original dishes. If you have a large harvest of poorly ripened vegetables this year and you don’t know how to close green tomatoes, come up with another use for them in cooking. It is highly not recommended to eat them fresh due to the toxic substance; besides, breaded vegetables will look much more interesting. Cut the tomatoes into round slices, season with spices, sprinkle on both sides cornmeal and fry until golden brown.

Stuffed green tomatoes - a delicious and unusual snack

IN last days Summer, when housewives harvest from their own beds or buy vegetables on the market at a low price, begins the period of home preparation. Today, the product range in any hypermarket is represented by dozens of types of pickled tomatoes, cucumbers, zucchini and capers, but the manufacturer does not always offer what customers expect from it. Assorted vegetables or unusual snacks It’s better to cook it yourself - this way you will be sure that the product is completely natural and you can save a lot.

Green tomatoes, stuffed with garlic and pepper, will be an excellent snack for festive table. All ingredients are available, and it will not be difficult for anyone to purchase them at any market or pick them from their own garden. Minced meat is prepared from five heads of chopped garlic and two pods of hot pepper. Green tomatoes must be cut in half and a small depression made so that the filling fits completely; a four-liter jar will require three kilograms of fresh vegetables. It is enough to degrease the containers with soda. Place a few black peppercorns at the bottom of the jar, Bay leaf and a few sprigs of parsley.

The brine is prepared from a liter of boiled water, which must be poured into a glass container with packed tomatoes. Cover the jars with sterilized lids and leave them like that for 20 minutes. After this, the water is poured into a saucepan and 6 tablespoons of vinegar, 2 tablespoons of sugar and half as much salt are added. You should bring the brine to a boil once and immediately pour it over the vegetables in the jars.

Pickled green tomatoes for the winter: recipes that everyone will like

Owners of large summer cottages grow their own fruits and vegetables. This is a great way to treat yourself to fresh food anytime. Tomato bushes are very finicky - if you plant them incorrectly or fill them with water, the fruits stop turning red, but it’s a shame to throw them away. The recipe for green tomatoes with garlic will certainly appeal to all housewives: the finished appetizer turns out very juicy and aromatic. For pickling, you need to choose not very large fruits without damage. For two kilograms of tomatoes you will need 60 ml of acetic acid, 1 head of garlic, 2 tablespoons of sugar and salt, spices to taste (dill, bay leaf, black peppercorns).

The marinade is prepared from sugar, salt and spicy additives, which must be poured into a liter of water and boiled. Green tomatoes need to be blanched for a few minutes, cooled and pierced at the bottom. A bay leaf, roots and black peppercorns are placed at the bottom of the jar, then the tomatoes are compacted and filled with marinade. After the vegetables have cooled, they can be stored in the cellar or refrigerator. Green tomatoes in a jar prepared in this way will acquire the necessary spiciness in a few weeks.

Quick snacks from unripe tomatoes

Tomatoes can not only be salted and pickled, but also delicious dishes can be prepared from them. The recipe does not provide for it and the snack will have to be consumed in the first weeks after preparation. Place a kilogram of tomatoes in boiling water and hold for several minutes, cut. Combine with two chopped onions, add salt and leave in this state overnight, strain the juice in the morning. The marinade is prepared from 250 ml of vinegar and spices (ginger, coriander, cloves, allspice). Bring to a boil, cool and pour over vegetables. Green tomatoes without sterilization will be ready to eat in a few hours.

Quick and original snacks, such as Georgian tomatoes, can surprise anyone due to their festive appearance. Two types of pepper (bitter and sweet) must be minced together with garlic. Green tomatoes are cut into 6-8 equal parts and stuffed with this spicy mixture. The resulting beauty must be poured with a mixture of vinegar, sugar and salt. Now you don’t have to know how to close green tomatoes, because this recipe is no less simple, and also very original. Prepare this appetizer and it will become a real decoration for your holiday table.

Homemade recipes - the most delicious

If you don't know how to pickle green tomatoes, get ready to receive practical recommendations on how to do it in the most efficient way. in a simple way. For the brine you will need 3 liters of water and 5 tablespoons of salt. The fruits must be thoroughly washed and the stalks removed. It is important that green tomatoes are moderately large and do not contain even minor damage. It is customary to salt vegetables in wooden barrels, but you can get by glass jars. The brine is boiled until the first boil, after which it is poured over tightly packed green tomatoes. The recipe requires very quick preparation, and most of the time is spent on sterilizing the jars. Each layer is covered with spices, after which the tomatoes must be twisted and stored in a warm place for three weeks.

Universal marinade for canned vegetables

Much of the success of canning tomatoes depends on the liquid in which they are kept. To prepare delicious marinade, for a liter jar you will need two tablespoons of vinegar (9%), salt and sugar in the same amount. Pour a liter of water into the pan, put it on the fire and wait until it starts to boil. Add salt and sugar, dissolve and add vinegar. Do not let the marinade cool and pour it over the vegetables immediately after it boils. It is strictly not recommended to replace vinegar citric acid. Thanks to the presence of spices in the marinade (cloves, parsley, coriander, black peppercorns and dill), it will become more spicy and aromatic. This recipe is suitable for canning any vegetables. The amount of sugar and salt can be changed according to individual taste preferences.

Vitamin salad of green tomatoes

What could be better and tastier than a juicy vegetable mix that will be stored in jars throughout the winter? If you previously didn't know how to close green tomatoes or where to start, make your debut with this recipe. By preparing this salad, you will have the opportunity to pamper yourself with vitamins until spring. The main advantage of this recipe is its simplicity - all products are stewed at the same time.

To prepare, you will need 30 medium-sized green tomatoes, a kilogram of onions, several sweet peppers, 4 carrots, and a head of garlic. All ingredients, except tomatoes, must be cut into strips. Lay down vegetable mix into a saucepan, pour a glass of sunflower oil and half a liter of water. All spices are added at once: a tablespoon of salt, 250 grams of sugar, 100 ml apple cider vinegar. Once the water has boiled, cook the vegetables for a few minutes and place them in sterilized jars. This vitamin-rich green tomato salad will be in demand in winter as a side dish for meat dishes or soups.

Typical mistakes when sterilizing jars

There are several ways to disinfect glassware: in the microwave, oven, double boiler or over boiling water. Sterilization is a necessary process for preparing jars for winter preparations so that the product is preserved for a long time. Before doing this, the glass must be washed with water with or without detergent. Along with jars, metal lids are also disinfected. The dishes must be without a single crack, otherwise when you start putting lecho, caviar or other homemade preparations, it can turn into a tragedy. It is important to know that hot jars can burst due to high temperature changes if the jar ends up in the sink. The lids are screwed on using a special device. Knowing how to seal green tomatoes will help you store your favorite product for a long time.

Tomatoes from our own garden

A personal country house with a plot has long ceased to be a luxury. In this place you can not only have a good time, but also sow any fruits and vegetables yourself. In a small area, owners most often set up a flower garden or plant fruit trees, but if the territory is quite impressive, why not take the chance and start growing green tomatoes? Photos of these round beauties drive lovers of homemade products crazy, but in order to be satisfied with this yummy, you need to grow tomatoes correctly.

In the climate near Moscow, it is very difficult to have time to harvest before the cold weather arrives, so at the dacha it is better to plant vegetables and fruits that will be good in an unripe state. Tomatoes can be purchased as seeds or ready-made sprouts. It is not recommended to buy small-fruited varieties, otherwise they may grow dry and tasteless. If you plan to cook green tomatoes for the winter, the recipes call for rolling the large fruits. Seeds planted too deeply may not sprout, but shallow planting also has its drawbacks: with a slight breeze they will fly out of the ground, so the ground must be covered with newspaper. Do not forget to water the soil - tomatoes do not like a lot of moisture, and the water should come through a spray bottle. Vegetables begin to germinate at a temperature of 25 degrees. If spring is late in your area, it is recommended to first plant the sprouts indoors and only then take them outside.

Growing any vegetables is not a difficult task, but then you will be able to eat juicy green tomatoes, the recipe for which will appeal to all lovers of homemade preparations. Once the tomatoes begin to ripen, stop watering. To make the stems more stable, add soil under the root. It's up to you to decide whether to dive or not. Insulate the soil and feed the soil with fertilizers, otherwise the growth of tomatoes will begin to stop and the fruits will be small and dry.

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

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

To prepare this snack you will need:

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

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

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

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

For the winter in jars without sterilization

“Golden apples” are marinated (this is literally translated from Italian language“pomo d’oro”) is very simple. For this recipe you will need:

• 2 kilos of green tomatoes;
• 4 tbsp. spoons of granulated sugar;
• liter of water;
• 2 pcs. bell pepper;
• 3 teaspoons salt;
• 100 ml 9% table vinegar;
• 2 pieces of thoroughly washed jars.

Wash unripe tomatoes. If they are large, you can cut them in half. Leave the small ones whole. Bell pepper We remove stems and seeds, wash and cut each fruit into 4 parts. Fill 2 jars with blanks.

Boil water, pour it over the vegetables and leave for 15 minutes. Then drain the liquid, boil it and pour it over the vegetables again. After 15 minutes, drain the water into the pan. Add 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.

Please pay attention Special attention carrots used - they should be juicy and sweet. We clean it, and then grate it on a fine grater or puree it in a blender. Grind the peeled garlic in a blender into a paste. Remove the stalks and seeds from the sweet peppers, wash the fruits and puree (drain off the resulting liquid). Chop the washed greens with a knife.

Mix pepper with carrots, garlic and herbs. We enrich this composition with 0.5 tbsp. spoon of salt and mix the ingredients. We wash and cut the tomatoes. Next, carefully use a teaspoon to scrape out a large number of pulp from each tomato and stuff the fruit with the filling. Then transfer the tomatoes to a saucepan or saucepan.

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 :)

Snack recipe instant cooking is:

• a kilo of green fruits;
• 2 garlic cloves;
• 1 teaspoon of pepper mixture;
• 2 tbsp. spoons of granulated sugar;
• 1 tbsp. spoon of salt;
• a couple of sprigs of parsley;
• 1 tbsp. spoon 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 vessel 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 stalk wooden stick or a thin knife. Distribute the tomatoes evenly among the jars.

Pour water into a pan 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 advise you to season it olive oil. And on top you can decorate with parsley leaves.

Green tomato preparations have already become a traditional snack for many families. Pickled vegetables turn out juicy and aromatic, with a spicy aftertaste. At the same time, the tomatoes hold their shape perfectly and look very appetizing on any table. To make the preparation “finger-licking”, you can prepare it according to several simple recipes.

A green tomato appetizer is prepared in just a few minutes. After preparation, the contents need to sit for a month. The longer the preparation sits, the better the tomatoes will be salted. You can add your favorite spices and ingredients to the appetizer as you wish. Spicy seasonings are suitable for tomatoes, but you need to add them little by little, otherwise you can overdo it.

Classic marinating recipe

The method involves preparing a marinade that is poured over the tomatoes. The taste of vegetables has a pleasant sourness. Pickled tomatoes can be stored for a long time - 2-3 years in a cool place.

Ingredients:

• tomatoes - 1-1.5 kg;
• liter of water;
• tbsp granulated sugar;
• tbsp vinegar 9%;
• tsp salt;
• 3-4 black peppercorns;
• a pair of dill umbrellas.

Preparation:

Tomatoes are soaked in cool water for a couple of hours. Then wipe them dry with a clean towel and make punctures with a needle (2-4 punctures) near the stalk.

Place dill and pepper in a clean jar at the bottom. Place the tomatoes on top, pressing down lightly so that they lie closer to each other. There is no need to be afraid of damaging the fruit; green tomatoes have firm flesh and do not choke.

Boil water in a saucepan in which granulated sugar and salt have been dissolved. The fire is turned off and vinegar is added to the water. Pour brine into the jar to the very top.

The workpiece must be sterilized in boiling water for at least half an hour. When sterilization is complete, close the container tightly with a lid and turn it over. After cooling, remove the workpiece and store it in the refrigerator.

Important!

The shelf life of the snack depends on the tightness of the lid. It is best to seal jars with disposable metal lids.

Pickled green tomatoes “Finger lickin’ good”

You can salt the fruits not only whole, but also in slices. It turns out to be a kind of salad for the winter - tomato pieces in brine with seasonings.

Ingredients:

• green tomatoes - 1-1.5 kg;
• 1 red pepper pod;
• 1 tbsp. granulated sugar;
• tsp vinegar 9%;
• 1 tsp salt;
• black pepper - 3-4 peas;
• ground coriander, 1/2 tsp;
• cloves 2-3 pcs.;
• bay leaf -2-3 pcs.

Preparation:

Clean, washed tomatoes are dried from moisture on a paper towel. Each fruit is cut into 5-6 parts so that the seed chamber remains in the segment.

Bring a liter of water to a boil in a saucepan, add spices, sugar and salt, and mix. Lastly, add vinegar to the mixture.

Cut red hot pepper into a jar, add bay leaves and tomato slices to the very top of the jar. Filling the contents hot water and cover with a lid.

You can sterilize the workpiece in the oven for at least 15-20 minutes. Then cover the jars with lids and allow to cool.

When the workpiece is salted, before serving, part of the brine is drained, a little vegetable oil is poured onto the slices and sprinkled with finely chopped dill and parsley.

Pickled green tomatoes without sterilization for the winter

You can refuse to sterilize the jars, but the shelf life will not be significantly reduced. The workpiece is packaged in a clean container, which is washed in advance with baking soda.

• 1.2-1.5 kg of green tomatoes;
• 5-6 cloves of garlic;
• 4-5 peas of black allspice;
• 1 tbsp. vinegar 9%;
• 1 tbsp. salt;
• 1 tbsp. Sahara;
• currant leaves - 4-5 pcs.

Preparation:

Tomatoes are soaked for a couple of hours in a basin with cold water. After soaking in the peel, make 2-3 punctures with a toothpick or needle.

Garlic, pepper and currant leaves are placed in a jar. Then the tomatoes are laid in rows.

Prepare the brine: pour 1-1.5 liters of water into a saucepan and boil for 1-2 minutes, then add vinegar, salt, sugar to it and pour the resulting mixture into a jar.

Immediately, without allowing the workpiece to cool, roll up the container with a lid and leave for 10-12 hours at room temperature. When the contents have cooled, the jars are put into the refrigerator or basement.

Important!

When the jars are rolled up, turn them over and place them on the lids. This method will help determine which of the lids is not sealed tightly and is leaking.

Green tomatoes with garlic, pepper and herbs

Spicy lovers will love the recipe with horseradish and garlic. If desired, the amount of garlic can be reduced or, conversely, increased. This will not spoil the workpiece.

• 1.5-2 kg of green tomatoes;
• 6-7 garlic cloves;
• 2-3 pcs. horseradish root;
• 1 tsp vinegar 6%;
• 1.5 tbsp sugar;
• 1 tsp salt;
• 4-5 sprigs of dill;
• black pepper - 5-6 peas.

Preparation:

The tomatoes are washed well to remove any contamination; if the fruits are too large, they can be cut in half. Medium-sized fruits do not need to be cut.

Place a couple of garlic cloves, peppercorns and horseradish root on the bottom of a clean, prepared container. Then the tomatoes are laid out in rows, and between them a layer is made of the remaining garlic, dill and pepper.

Pour 1.5 liters of water into a saucepan, bring to a boil and dissolve salt, granulated sugar and vinegar in it. The contents of the jar are filled with freshly prepared hot brine so that all the tomatoes are in the liquid.

Place the jar in the microwave for 10-15 minutes and turn on the heat. Then close the container with a lid and, after cooling, put it in a cool, dark place.

Surely many people are familiar with the taste of green tomatoes from childhood. Previously, this preparation was sold in stores, but you can prepare it yourself at home. The recipe is very simple, even an inexperienced housewife can handle it.

• 2.5-3 kg of tomatoes;
• 2 liters of water;
• 20 g granulated sugar;
• 15 g salt;
• 1 tbsp. vinegar 9%;
• 3-4 garlic cloves;
• 2-3 pcs. carnations;
• 5-6 peas of allspice.

Preparation:

Garlic, cloves and allspice are placed at the bottom of the pickling container.

Place the prepared tomatoes on top of each other so that there is practically no space between them.

Boil the brine on the stove: add salt, granulated sugar and vinegar to hot water. Pour the brine into the jar.

The container with the workpiece is sterilized for at least 20 minutes. After cooling, the workpiece is stored in cool conditions.

Sweet recipe for pickled green tomatoes

For those who don’t really like spicy and salty foods, you can cook green tomatoes in sweet and sour tomato juice. They turn out very tender and tasty.

• 1.5-2 kg of green tomato fruits;
• 1 liter of tomato juice;
• 2 tbsp. granulated sugar;
• 1 tsp salt;
• 1 tsp vinegar 6%;
• bay leaf - 4-5 pcs.;
• peppercorns - 5-6 pcs.

Place bay leaves and pepper into a clean, prepared container.

Tomatoes are cut into 4-6 large pieces and transferred to a jar.

Tomato juice is brought to a boil, salted and sugar is added along with vinegar. The juice is poured into a jar with the tomatoes and sterilized for 20-30 minutes in boiling water.

Attention!

To make the preparation especially tasty, it is better to use homemade tomato juice.

When preparing, you can use several secrets, then the preparation will be a success:

• You need to use only homemade tomatoes that are small in size and have elastic skin;
• For preservation, choose healthy fruits that have no cracks or dents;
• the workpiece is packaged in small jars with a volume of 1.5-2 liters. They are convenient for storing snacks.

Pickling and marinating green tomatoes – unusual way surprise your household with something delicious. The snack instantly disappears from the table, as soon as you put it down. Even the most sophisticated gourmets will be delighted if they try green tomatoes in brine.

One of the most popular vegetables on our table is the tomato. Due to their relative unpretentiousness, tomatoes are in demand in many gardeners' gardens. In addition to their taste, tomatoes contain a large amount of vitamins and minerals. In this article we will talk about the benefits of green tomatoes and how to quickly pickle green tomatoes for the winter.

Fresh green fruits are not consumed as food, because they contain a certain toxin that gives them bitterness. This product contains vitamins such as potassium, calcium, pectin, folic acid, vitamins B, C, etc. In addition to these vitamins - various acids (malic, acetic, oxalic, etc.).
Green tomatoes are most often used pickled. Here are several recipes for marinade of these vegetables for the winter.

This version of the recipe is suitable for lovers of pickled garlic - as one of the spices from the garden. The taste of garlic gives a certain spiciness to the product and a unique smell.
You can make some supplies for testing. The recipe is given for 1 liter. jar.

We will need:

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

Recipe for pickling green tomatoes for the winter:

1. Wash the tomatoes and make cuts in them. If the fruits are large, you can cut them into several parts. Make a small cut in each.
2. Peel the garlic and insert it into the cuts made on the tomatoes. Again, look at the sizes. If they are not very large, then we also cut the garlic into suitable pieces. So that you can carefully stuff it.
3. For now, leave the tomatoes, and at this time prepare the brine.
   Dissolve sugar and salt in the required amount of water, boil for five minutes, then add acetic acid and turn off the stove.
4. Now put the stuffed tomatoes in a jar. Between the vegetables we add parsley, horseradish root, and dill.
5. After laying out, fill everything with brine and lightly cover with a lid.
6. Pour water into a saucepan separately and place it on the stove. Place a napkin or towel on the bottom of the pan. And deliver our preparation.
7. After the water boils, sterilize for 10-15 minutes. Seal the jar tightly and turn it over. Cover with a thick cloth and leave to cool.
8. After cooling, you can move it to the pantry or cellar. You don't have to leave it in the refrigerator.
   This method of marinade allows products to be stored for a long time.

How to marinate green tomatoes with bell peppers

This recipe is a little time-consuming, but very simple in ingredients. For lovers of sweet bell peppers, the best the best option. In winter, in addition to tomatoes, peppers are also served on the table. Pepper is one of the few vegetables that retains up to 80% of its content when pickled. useful vitamins. Like all vegetables, it strengthens the immune system in winter. It can be eaten as a snack or as an addition to main dishes.

Required ingredients for 3 liters:

• sweet bell pepper – 5 pcs., medium;
• green tomatoes (unripe) – 1.5 kilograms;
• 1.5 liters of water;
• salt – 4 tablespoons;
• granulated sugar – 2 tablespoons;
• 50 grams of acetic acid (9% solution);
• sunflower oil – 1 tablespoon;
• dill inflorescences – 2-3 bunches.

Pickling green tomatoes for the winter in jars:

1. If the tomatoes are small, then they can be placed entirely in a jar, but if they are large, then cut into pieces. Cut the pepper into slices. Place in jars, mixing with each other. The ideal layout is when the pepper slices are placed along the walls of the jar, and the tomatoes in the middle. The pepper then seems to envelop the tomatoes.
2. Boil water and pour it over the vegetables. To prevent the jar from cracking when interacting with boiling water, pour water into the middle, onto the vegetables. Cover with a lid and let cool. Then drain this water and boil again.
3. We repeat the process. Pour boiled water over the vegetables and let cool.
4. After cooling, pour the water into a saucepan and, adding salt and granulated sugar, bring to a boil. Next add acetic acid. Then pour this brine over the tomatoes and peppers.
5. Place dill umbrellas on top. Pour it out vegetable oil without stirring. Cover tightly and let cool.
6. Tomatoes and peppers are ready.

Pickled green tomatoes are to die for

These tomatoes are very tasty to eat in salad. Suitable as an addition to any second dish. Very unusual and very delicate-tasting fruits will delight everyone. winter table. It is best to prepare liter jars using this recipe, because... The salad is laid out completely and eaten immediately.

Components:

• green tomatoes – 300-350 gr.;
• onion – 1 small head;
• peppercorns – 6-7 peas;
• unground cloves – 5-6 pcs.;
• bay leaf – 3-4 pcs.;
• garlic – 3 cloves;
• salt – 1 tbsp. spoon;
• sugar – 2 tablespoons;
• citric acid – ½ teaspoon;
• water – 500 milliliters;
• gelatin – 15 gr.

How to pickle green tomatoes for the winter:

1. Dissolve gelatin in warm water. Let it swell for 30 minutes.
2. We cut the tomatoes into 4 parts, into slices.
3. For such a preparation, it is better to sterilize the jar in advance. To do this, place a colander over a pan of boiling water. We turn the jar upside down and boil it for 25 minutes.
4. We take out the jar and put onion, garlic, pepper and cloves cut into half rings at the bottom. Then tomatoes. Between the fruits in the middle there is a bay leaf. Then pour salt, granulated sugar and citric acid on top.
5. Dissolve the swollen gelatin in a water bath, mix with the remaining water and pour over the workpiece. Seal tightly and leave until cool.
   Such preparations are simply stored in a cool place.

Marinated green tomatoes are delicious

This is quite unusual and delicious recipe. Thanks to the unusual color of the brine and its taste, such a delicacy will surely surprise your household.

Ingredients:

• water – 1.5 liters;
• green tomatoes – 500 gr.;
• salt – 1 tbsp;
• sugar – 4 tbsp;
• acetic acid (6%) – 100 g;
• apples – 200 gr.;
• beets - 2 mugs, cut from the fruit.

Pickled green tomatoes for the winter in jars:

1. Cut tomatoes and apples into slices and place in a jar. Cut the beets into circles and add to the vegetables. Pour boiled water over everything and leave until the water cools.
2. After cooling, pour the water into pans and prepare a brine based on it. Add the remaining seasonings to the water. Boil the marinade for 3-4 minutes, then pour the brine over the vegetables prepared for the marinade.
3. Cover tightly and let cool. Store these tomatoes in a cool place.
   Very tasty and original colored tomatoes and apples are ready.

Pickling green tomatoes in jars

A very simple recipe. But thanks to aspirin, the taste of tomatoes is very delicate and soft, like natural tomatoes. When using aspirin, less acetic acid is added to the marinade, which has a good effect on the absorption of the product. They are good to use in combination with other products, for example, meat, potatoes. And also add to soups and cabbage soup.

Compound:

• green tomatoes – 500 gr.;
• water – 1 l.;
• salt – 2 tbsp;
• sugar – 3 tbsp;
• aspirin – 1 tablet;
• vinegar 6% - 1 tbsp.

Pickled green tomatoes in a jar recipe:

1. Wash the tomatoes and cut them into halves. This way they will marinate better.
2. It is better to sterilize jars for this preparation in advance, as mentioned above.
3. Place the cut tomatoes tightly in a jar. Sprinkle salt and sugar on top and put an aspirin tablet.
4. Boil water and pour it over the tomatoes placed in the jar. Add acetic acid on top.
5. Close the jar with a lid. Place in a cool place, place the neck down on the lids, wrap in a warm cloth (or an unnecessary blanket) so that the vegetables are steamed. After cooling, store in a pantry or cellar.

Pickled green tomatoes spicy

For spicy lovers, you can marinate tomatoes with hot pepper. This salting is suitable in combination with meat dishes. The ingredients can be used separately or together.
We make the preparation for a three-liter jar.

Ingredients:

• green tomatoes (can be reddish) – 1.5 kilos;
• red pepper pods - 2 medium pods;
• 3 small onions;
• 1 bunch of dill inflorescences;
• salt – 200 gr.;
• 3 liters of water;
• granulated sugar – 250 gr.;
• vinegar (9%) -500 ml;
• 8 black peppercorns;
• cloves – 5-6 pcs.

1. Before cooking, set the jar to sterilize for 30 minutes, along with the lid.
2. The tomatoes can be left whole or cut in half. Cut the pepper pods into rings. If you prefer, you can leave the seeds (it will turn out spicier), or you can remove them. Cut the onion into half rings.
3. Place everything in a jar, mixing with the rest of the seasonings. Place dill umbrellas on top.
4. Boil water, dissolving salt and sugar in it. Cook for 5 minutes over medium heat. Pour in vinegar, stir and remove from heat.
5. Carefully pour the brine into the jar.
6. Roll up the lid tightly and place the workpiece in a cool place, wrapped in a warm cloth. Once completely cooled, turn over and store.

In our country, summer is very unpredictable, so often vegetables such as tomatoes remain unripe. But thanks to pickling, they can be used as a healthy and vitamin-rich food for the winter. The taste of these tomatoes is not inferior to ripe red fruits. They can also be used as an independent dish or as an additive.

A variety of recipes will help you choose the one you like best and delight your household with it in winter, just when the body is so lacking in vitamins.

We are also often asked how it is possible, and. You can find all these and other recipes on our website.