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Delicious preparations from green tomatoes for the winter. Canned green tomatoes: recipes for the winter

Winter recipes from green tomatoes

Canning green tomatoes for the winter a very convenient way to preserve your harvest, especially in those years when tomatoes deteriorate greatly due to disease or weather conditions, without having time to ripen. And it happens that there are already enough red tomatoes and tomatoes, but there are still tomatoes on the bush.

Here they come to the rescue recipes, according to which you can use green tomatoes without letting them spoil. Here you can find some of the most delicious recipes using green tomatoes.

Pickled green tomatoes

A fairly old and time-tested recipe for pickling green tomatoes. The tomatoes turn out very tasty and moderately sour. They go very well with main courses. Ideal for taking with you to work for lunch, unlike red ones they are elastic and will not get crushed on the road.

We will tell you this delicious and proven recipe in our article with detailed cooking instructions.

Pickled green tomatoes

There is no exact number of kilograms in the recipe due to the fact that tomatoes of different sizes will fit into jars differently and the number of kilograms will differ dramatically.

Green tomatoes;
Horseradish root;
Garlic;
Allspice peas;
Dill umbrellas;
Raspberry and currant leaves;
Laurel leaves;

Brine:

Water – 6 liters;
Salt – 1 glass;
Sugar – 2 cups;
Vinegar (9%) – 100 g (per jar).

The brine is designed for 4 three-liter jars.

Let's start cooking:

Step 1. Wash your tomatoes thoroughly and remove the stems.

Wash the jars thoroughly with soda, there is no need to sterilize, just wash them well with soda; it will kill all bacteria.

Step 2. Place at the bottom of each bottle:

a few pieces of horseradish root;
3-4 cloves of garlic;
dill umbrella;
4-5 allspice peas;
2-3 laurel leaves;
2 leaves, currant;
2 raspberry leaves.

Step 3. We begin to put tomatoes in the jar, the largest ones should be placed down, and the smallest ones should be on top, so more will fit into the jar. Place another umbrella of dill on top of the tomatoes.

Step 4. Place 6 liters of water on the fire and bring it to a boil. Pour boiling water over the tomatoes, cover with lids and let stand for 10 minutes.

Step 5. When they have stood with boiling water, pour the water back into the pan so the brine will be richer, put it on the fire and add sugar and salt, cook the brine.

Step 6. Pour 100 g of vinegar (9%) into each bottle and add brine.

Step 7. After you roll up the jars, be sure to turn them over. It is necessary to wrap it up and leave it to cool under a blanket.

Your pickled green tomatoes are ready!

Green tomatoes with vegetable filling for the winter

The recipe is far from new, but not everyone knows it. Very tasty green tomatoes with stuffing inside They will delight you in winter, decorate your holiday table and surprise your guests. They will be an excellent addition to main courses. Even just standing in a jar in the basement, they will please the eye with their interesting appearance.

Despite the length of preparation time, they are worth preparing at least a few jars in the winter to please your loved ones with a new taste.

Today we will tell you how to cook such a preparation of green tomatoes with a detailed description of the process.

Green tomatoes with vegetable filling

To prepare you will need:

Green tomatoes, how many will fit in a three liter jar. Preferably medium size;
Laurel leaves – 6 pieces;
Allspice peas – 15 pieces;
Dill umbrellas – 6 pieces.

For filling:

What kind of greens do you like?
Bell pepper is not hot;
Horseradish root;
Garlic.

Brine:

Water – 4 liters;
Sugar – 2 cups;
Salt – 1 glass;
Vinegar (9%) – 250 ml.

Calculation for 3 cans of 3 liters each

Let's start cooking:

Step 1: First prepare the jars by thoroughly washing them with baking soda. In each jar put:

laurel leaves 2 pieces;
allspice 5 pieces;
1 piece of dill top on the bottom.

Step 2. Wash the tomatoes as thoroughly as possible and leave to dry a little, this will make it easier for you to stuff them.

Step 3. While the water is draining from the tomatoes, prepare the filling. Place all ingredients in different dishes without mixing.

a) Cut the bell pepper into strips.

b) Cut the horseradish root into slices.

c) Simply tear dill and parsley into small sprigs.

d) Peel the garlic and cut into slices.

Step 4. Now each tomato needs to be cut in half almost to the end, so that you can put the filling there, but so that it does not split in half and the halves do not separate.

Step 5. Now in each tomato you need to first put a plate of horseradish, then a plate of garlic, a piece of pepper and at the end stuff it all with herbs so that it covers and holds the rest of the filling.

Step 6. Place the tomatoes tightly in a jar, as much as will fit, with an umbrella of dill on top.

Step 7. Put 4 liters of water on the fire, boil and pour boiling water over your tomatoes, cover each jar with a lid. Let stand for 10 minutes.

Step 8. Drain the water from the jars back into the pan and prepare the brine by pouring salt and sugar into the water. When it boils, pour in vinegar.

Step 9. Pour brine over the tomatoes and roll up the lids. Turn the jars upside down. Wrap until cool.

The tomatoes are ready! Bon appetit!

Green tomatoes in vegetable sauce for the winter

Very tasty tomatoes in vegetable sauce will certainly diversify your winter menu and will delight you and your loved ones with the pleasant taste of tomatoes and vegetables. Ideal as an accompaniment to their potato dishes. Perfect as an appetizer on a holiday table.

Cooking is not difficult, today we will share with you this interesting recipe.

Tomatoes (tomatoes) in vegetable filling

To prepare you will need:

Green tomatoes. How much will go into your jars;
Bulgarian sweet pepper. Preferably orange and red – 2 kg;
Carrots – 0.5 kg;
Garlic – 2 heads;
Laurel leaves to taste.

Brine:

Water – 4 liters;
Salt – 1 glass;
Sugar – 2 cups;
Vinegar (9%) – 200 ml.

The recipe is designed for 4 three-liter jars.

Let's start cooking:

Step 1: Prepare the vegetables first:

a) The top layer of the carrot must be cut off with a knife.

b) Peppers and remove cores and membranes.

c) Peel the garlic cloves.

Step 2. Now you need to grind all the vegetables through a meat grinder with a large mesh and mix everything thoroughly.

Step 3. Wash the jars with soda and put a bay leaf to taste on the bottom of each.

Step 4. Divide the vegetables into four parts and place them in jars.

Step 6. Put the water on the fire and after it boils, pour boiling water over your tomatoes for 15 minutes.

Step 7. When your tomatoes have stood for the required time, pour the filling back into the pan, pouring, of course, a small part of the chopped vegetables will spill out, but don’t worry, you will pour them back later.

Step 8. Add salt and sugar to the water, when it boils, pour out the vinegar and start pouring into the jars. Since some of the vegetables are in the brine, each time you add it, stir so that they rise and fall back into the jars.

Step 9. Now that everything is ready, place the jars upside down and wrap them in a warm blanket, let them stay like that until the next day.

Bon appetit!

Spicy tomatoes with plums for the winter

A very interesting and unusual recipe. Not only tomatoes, but also plums that go with them will have an interesting taste. The taste of spices gives a special piquancy and uniqueness of taste. Ideally diversifies the winter menu, perfect for any dishes, especially meat ones. They are also unique in that in winter these tomatoes can be cut into salads and even added to pickle soup.

Today we will share with you this unusual recipe.

Tomatoes of any ripeness (green, brown, pink, red) are suitable for this recipe.

Marinated tomatoes with plums for the winter

To prepare you will need:

The tomatoes are not large, the smaller the better. By quantity, how much will be included in the jars;
Plums - each bottle should contain at least 300 g of plums, preferably the Ugorka variety;
Rosemary;
Coriander;
Ground nutmeg;
Provençal herbs (can be purchased at the store).

Brine:

Water – 6 liters;
Sugar – 2 cups;
Salt – 1 glass;
Vinegar (9%) – 100 grams per bottle.

Let's start cooking:

Step 1. Place washed tomatoes in each jar and plums in places between them, or you can lay them in layers if it’s more convenient for you.

Step 2. Put the water on the fire, after boiling, pour it into the jars and let it stand for 10-15 minutes depending on the size of the tomatoes, the larger they are, the longer they should stand. Be sure to cover the jar with a lid for sealing.

Step 3. Drain the water back into the pan and put it back on the fire, adding salt and sugar.

Step 4. Pour a teaspoon of coriander, a teaspoon of rosemary, a teaspoon of Provençal herbs, and half a teaspoon of nutmeg into each bottle.

Step 5. Then, when the brine is already boiling, pour 100 g of vinegar into each jar and then the brine.

Step 6. Roll up and turn over. Wrap yourself in a warm blanket until the next day.

Enjoy your meal!

Spicy green tomatoes “Ogonyok” for the winter

This recipe is for spicy lovers. The perfect snack for the holidays. Such tomatoes can perfectly diversify such a monotonous winter menu; the spice gives them a special uniqueness and originality that distinguishes this recipe from all others.

Today we will tell you how to cook delicious spicy tomatoes in winter.

Green tomatoes and peppers for the winter

To prepare you will need:

Green tomatoes - how many will fit into a three-liter jar;
Red bell pepper – 1 piece;
Hot chili pepper – 1 piece;
Ground ginger - half a teaspoon;
Ground black pepper – a quarter teaspoon;
Salt – 1 tablespoon;
Sugar – 2 tablespoons;
Vinegar (9%) – 50 g.

Let's start cooking:

Step 1. Wash the jar thoroughly with baking soda and rinse well.

Step 2. Dry the thoroughly washed tomatoes slightly so that there is no excess water.

Step 3. Cut the peppers into strips or as you wish.

Step 4. Now we begin to put our tomatoes in the jar. It is necessary to place both types of peppers evenly between the tomatoes, as it will be more convenient for you.

Step 5. Put water on fire. After boiling, pour water into the jar and let stand for no more than 10 minutes.

Step 6. After draining the water back into the pan, for a more intense pungent taste, change the water with new water, otherwise some of the pungency will be lost.

Step 7. It is better to mix sugar, ginger, salt and ground black pepper thoroughly, because the ginger itself may curl into a lump when you pour boiling water.

Step 8: Before the water boils, pour the mixture into the bottle and pour the vinegar on top of the mixture.

Step 9. Pour boiling water. Turn over and wrap well until cool.

Enjoy your meal!

Marinated green tomatoes with apple and cinnamon for the winter

Canning green tomatoes For many years now it has been saving housewives in preserving the harvest and variety in the menu. But you always want something new and unusual. It is this recipe that will become an unusual novelty for you; the rather unusual taste of apples with cinnamon in combination with green tomatoes will become the highlight of your basement.

These tomatoes will surprise your guests with their unusual and unusual taste. Even the apples from this jar will go away with a bang.

And we couldn’t help but share this interesting and unusual recipe with you.

Green tomatoes with apples

To prepare you will need:

The ingredients are for a three-liter jar.

Medium-sized green tomatoes - how many will fit into the jar;
Apples – 2 pieces of sour varieties;
Cinnamon – 1 teaspoon;
Allspice peas – 5 pieces;
Sugar – 2 tablespoons;
Salt – 1 tablespoon;
Vinegar (9%) – 50 grams.

Let's start cooking:

Step 1. Wash the tomatoes and let them dry a little. There shouldn’t be any excess raw water because the recipe contains apples, and they, in combination with raw water, can begin to ferment and your work will go to waste because the jar will break.

Step 2. Cut the apples into slices, rounds or large cubes, it’s at your discretion.

Step 3. Now let's start bookmarking. Wash the bottle. Place allspice on the bottom. Place the tomatoes in a bottle, mixing with apples in an order convenient for you. You can place apple slices between the tomatoes, or you can lay them out in layers.

Step 4. Put water on the fire, when it boils, immediately pour it over the tomatoes. Let stand for a maximum of 10 minutes, covered.

Step 5. Drain the water back into the pan. Put it on fire again.

Step 6. Pour cinnamon, sugar, and salt into a jar of tomatoes. Before you pour boiling water, add vinegar to the jar.

Step 7. When the water boils, immediately pour it into the jar of tomatoes.Roll up the jar.

Step 8. Turn the bottle over and wrap it in a warm blanket until it cools completely, or just unwrap it the next day.

Your tomatoes are ready, enjoy the unusual taste!

Bon appetit!

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Tomatoes are one of the most favorite homemade products among housewives, but delicious preserves can be made not only from ripe tomatoes, red and yellow, but also from unripe green tomatoes. Green tomatoes for the winter offer wide scope for imagination - they can be marinated separately or with other vegetables, prepared from them into salads, caviar and all kinds of snacks, and even stuffed. Well, lovers of unusual preserves can try making jam from green tomatoes.

You should choose green tomatoes for preparations based on their size; firm, medium-sized tomatoes without signs of spoilage are best suited. The size of tomatoes is important not only from the point of view of ease of cooking, but also from a safety point of view - large green tomatoes can contain compounds that are hazardous to health. In any case, you can take some measures to be completely sure that these fruits are harmless - to do this, the tomatoes should be placed in salt water for several hours immediately before processing, which will remove harmful substances.

To prepare green tomatoes for the winter, you will need wooden barrels or glass jars. Do not forget to thoroughly disinfect and sterilize containers with lids - in this case, the success of your preparations is guaranteed. Canned green tomatoes should be stored in a cool, dark place. This appetizer will serve as an excellent addition to any dish, such as fried potatoes, baked chicken and barbecue, becoming a real delight for pickle lovers.

We invite you to start our culinary selection of recipes for pickled green tomatoes, the taste of which is in no way inferior, and in some cases superior, to the taste of ripe tomatoes prepared for the winter.

Ingredients:
700 g green tomatoes,
600 ml water,
250 g sugar,
100 ml 9% acetic acid,
4 tablespoons salt,
2 small heads of garlic,
parsley and dill,
horseradish root.

Preparation:
Make small cuts in the prepared tomatoes into which you need to insert pieces of garlic. Place the tomatoes in sterilized jars. Place horseradish root and herbs between the tomatoes. Prepare the marinade by bringing water with sugar and salt to a boil. Add vinegar and pour marinade over tomatoes. Sterilize the jars by covering them with lids, seal them tightly and turn them over, leaving them under a blanket to cool.

The following preservation is prepared with the addition of bell pepper, hot pepper, dill and garlic, which makes it incredibly aromatic and rich in taste.

Marinated green tomatoes with bell peppers and dill

Ingredients:
For four liter jars:
2.5 kg green tomatoes,
200 g bell pepper,
1 hot pepper,
3 heads of garlic,
1/2 cup sugar
60 g salt,
100 ml of 9% vinegar or 150 ml of 6% vinegar.

Preparation:
Cut small tomatoes in half lengthwise, cut larger tomatoes into 6-8 slices. Chop the bell pepper and hot pepper, peel the garlic. Grind the peppers and garlic using a meat grinder or blender until smooth. Mix the tomatoes with the resulting mixture and chopped dill. Leave for a few minutes, then pour into sterilized jars. Cover the jars with lids and sterilize for 15-30 minutes, depending on the volume of the jars. Roll up the jars with lids, turn them upside down, wrap them in a warm blanket and cool.

Green tomatoes stuffed with carrots and garlic are an appetizer that is suitable for both a regular meal and a festive feast. Believe me, in winter these tomatoes are no worse than red ones!

Ingredients:
For a three-liter jar:
1.2-1.5 kg medium-sized tomatoes,
1 medium carrot
2 heads of garlic,
80 g salt,
50 g sugar,
60 ml 6% vinegar,
2 bay leaves,
4-5 peas of allspice,
1.5 liters of water,
horseradish leaves or roots,
currant leaves.

Preparation:
Wash and dry the tomatoes. Mix grated carrots with finely chopped garlic, adding a little salt. Place horseradish, currant leaves and allspice at the bottom of each sterilized jar. Using a sharp knife, make triangular cuts in the tomatoes at the stem and remove some of the pulp. Fill the resulting depressions with the garlic-carrot mixture, compacting the mixture with your fingers. Place the stuffed tomatoes in jars and pour over the hot marinade made from water, sugar, salt and vinegar. Sterilize the workpieces, then screw them on with lids, wrap them in a blanket, and let them cool. Opened canned food should not be stored in the refrigerator for more than two days.

Green tomatoes for the winter are a great reason to experiment and try something new. Do you want to surprise your family and guests? Then make exotic jam from green tomatoes. Very tasty and unusual!

Ingredients:
1 kg of green tomatoes (can be small),
1.3 kg sugar,
400 ml water,
5 buds of cloves,
1 cinnamon stick,
4 g cardamom seeds,
a pinch of citric acid.

Preparation:
Cut the tomatoes into pieces and place in a pan of boiling water. Cook for 10-15 minutes, then drain the water and pour in hot syrup made from water and sugar. Leave for about 2 hours and then boil again for 20-25 minutes. Let the tomatoes stand again for about 2 hours and boil again until tender. This cooking method allows the tomatoes to retain their color so that the jam does not turn out dark. 15 minutes before readiness, add a gauze bag with spices and citric acid to the jam. Then discard the spices, pour the jam into sterilized jars and seal.

Tender caviar made from green tomatoes, complemented with other vegetables, is an incredibly appetizing appetizer that can be used as a side dish for various dishes or served with bread in the form of sandwiches.

Ingredients:
3 kg green tomatoes,
1 kg bell pepper,
1 kg carrots,
1 large onion,
300 g sugar,
4-6 cloves of garlic,
3 tablespoons salt,
3 tablespoons 6% vinegar,
1 tablespoon of vegetable oil.

Preparation:
Grind the prepared vegetables one by one and place them in a saucepan. Add finely chopped garlic, sugar, salt and vegetable oil. Bring the mixture to a boil and cook for 1 hour to 1.5 hours, stirring frequently. 10 minutes before cooking, add vinegar. Place the caviar into sterilized jars and roll up the lids.

Let's finish our culinary review with a very original and very spicy appetizer of an appetizing emerald green color, in which tomatoes are combined with horseradish, chili pepper and garlic. This “hot little thing” will certainly appeal to all lovers of spicy foods.

Green tomatoes with horseradish for the winter

Ingredients:
1 kg green tomatoes,
350 g horseradish,
1-2 green chili peppers,
8 cloves of garlic,
1 tablespoon salt.

Preparation:
Remove the stems from the tomatoes, chop and puree using a blender or meat grinder. Add salt. Grate the peeled horseradish on a fine grater. Add horseradish to the tomatoes along with finely chopped chili peppers and chopped or pressed garlic. For a spicier snack, you can leave the seeds in the pepper. Mix all ingredients thoroughly, place in sterilized jars and close with lids. Store the snack in the refrigerator.

Green tomatoes for the winter will always be in great demand both among those who have long been familiar with this type of canning, and among those who are trying such preparations for the first time. Take the time to pickle green tomatoes, and your efforts will, without a doubt, be rewarded with excellent results and praise from loved ones. Good luck with your preparations!

Delicious green tomatoes for the winter, the recipes for which, experienced housewives will share in our article, are rarely used fresh for food, they are mainly canned. We offer proven simple recipes, which are based on green tomatoes.

Preparing green tomatoes for the winter, We provide ourselves with a lot of vitamins and various minerals that can have a positive effect on the body and immune system. In addition, using them in the diet greatly reduces the risk of developing malignant tumors and heart attacks. The composition of this vegetable improves the production of serotonin, which is a regulator of human mood. Also, it helps improve the functioning of the nervous system.

Important! Strongly green tomatoes are not suitable for canning. It is better to take light vegetables with a milky tint. It's even better if they are large.

Green tomato salad recipe without sterilization

Some women canning tomatoes according to various recipes using sterilization of jars. Experience shows that this procedure is too troublesome, so not everyone likes it. There is another way to prepare delicious snacks without sterilization.

First, you should thoroughly wash and dry the empty jars. Then they must be sterilized. There are several ways:

The lids can simply be boiled for a few minutes. In this case, there will be no problems with preparing the product for the winter.

To prepare a delicious recipe you need the following ingredients:

Green tomatoes – 3 kg.
Carrots, bell peppers and onions – 0.5 kg each.
Garlic – 1.5 heads.
Hot pepper – a small pod.
Vinegar (9%) – 100 ml each.
Vegetable oil – 100 ml.
Salt – 1/4 tbsp.
Granulated sugar - 1/4 tbsp.
Water - as needed.

Preparation:

Before you start preparing the salad, wash all the vegetables well.
Chop tomatoes and sweet peppers into small cubes.
The remaining vegetables should be grated.
Place the prepared products in a bowl, add vegetable oil and boil.

Advice! If the vegetables do not release enough juice during cooking, you can add water.

After boiling, add salt, sugar, vinegar to the mixture and keep everything on low heat for a few minutes.
We quickly place the hot salad in prepared jars and immediately roll it up.

Watch the video! Green tomato salad for the winter

Green tomatoes for the winter are to die for

The dish according to this recipe is quite easy and quick to make, and it turns out very appetizing.

Grocery list:

Green tomatoes – 3 kg.
Greens: dill, parsley, cherry and currant leaves – 200 g.
Large onion.
Head of garlic.

Products for marinade:

Water – 3 l.
9% vinegar – 1 glass.
Sunflower oil – 3 tbsp
Black pepper – 5 peas.
Bay leaf – 2-3 leaves.
Sugar – 140g.
Salt – 35g.

Preparation:

We take pre-prepared three-liter jars and begin to put the above components into them. Place peeled and chopped garlic, washed herbs, and vegetable oil at the bottom of the container.
Then carefully place the green tomatoes and onions. Very large fruits can be cut into two or more parts. Cut the onion into rings, half rings or as you like.
To prepare the marinade according to the recipe, add sugar, salt, bay leaf and allspice to the water. Stir the solution well and let it boil.
Then remove the pan with the marinade from the heat and pour in the vinegar.
Fill the contents of the jars with marinade (hot only) and cover with a lid. In this form, leave the container with the workpiece for 20 minutes, and then roll it up.

Watch the video! Cooking delicious green tomatoes

Pickled green tomatoes just like in the store

Products:

Green tomatoes - 600 g.
Dill umbrellas - 20 g.
Garlic – 1-2 cloves.
Bay leaf and peppercorns - 1 pc.

For filling:

Water – 1 l;
Salt – 2 tbsp. spoons;
Sugar - 2 tbsp. spoons;
Vinegar 9% - 30 ml.

Advice! It is advisable to use dill in the form of umbrellas. Moreover, its seeds must already be mature. They will give the marinade a special aroma that is unique only to this plant.

It is better to cut the garlic into small slices.
Place herbs and all the spices at the bottom of the jars.
Well washed and dried tomatoes must be pierced with a toothpick in the places of the stalk.
Then the fruits are placed in jars close to each other and poured with boiling water. So you need to hold the jars covered with lids for about 5 minutes.
Now pour the water into the pan, add all the ingredients for pouring and boil.
Add the required amount of vinegar to the jars, fill with boiling marinade and close the lids tightly.

Watch the video! Pickled green tomatoes for the winter!

Spicy stuffed green tomatoes

Components:

Tomatoes – 3 kg
Carrots – 1 kg.
Garlic at the rate of 1 tooth. for 1 tomato.

Refueling:

Water - 4 l.
Sugar – 100g.
Salt – 50g.
Allspice and cloves - 3 pieces.
Black pepper – 6 pieces.
Vinegar – 100ml.

How to cook:

First of all, you should prepare the jars for preservation: wash, dry and sterilize.
Wash the tomatoes thoroughly and make a small cut in the shape of a cross on them.
Cut the carrots into cubes measuring 2 by 2 cm.
Cut all the garlic cloves into approximately 10 pieces.
Now let's start stuffing green tomatoes. Using a spoon or finger, remove a spoonful of pulp from the cut and place carrots mixed with garlic in this place. Place the tomatoes in glass jars and fill with boiling water for 15 minutes.
After 15 minutes, the water must be drained into a separate bowl so that you know its quantity and immediately pour it into the pan.
To prepare the filling, add all the necessary ingredients to the water, mix and boil.
Pour green tomatoes with garlic and keep it like this for 10 minutes.
Now pour the marinade into a saucepan to boil again.
At the end of cooking, add vinegar and pour in the tomatoes again.
We quickly roll up the jars. After 7 weeks you can already enjoy this delicious dish.

Watch the video! Spicy green tomatoes stuffed with herbs and garlic

Pickled green tomatoes for the winter

Green tomatoes are very tasty when pickled. In addition, they are easy and simple to prepare. They are fermented in barrels, enamel or plastic buckets. We offer a recipe for pickled tomatoes prepared to the bank oh 3 liters.

Products:

Unripe tomatoes – 4 kg.
Garlic - 2 heads.
Black peppercorns – 20 pieces.
Dried dill, horseradish.
Allspice – 16 pieces.
Hot pepper – 2 pods.
Carnation – 12 inflorescences.
Laurel leaf – 6 pieces.
Salt and sugar 4 tbsp. l.

Preparation:

Place the above ingredients in a jar.
Fill everything with warm water and close the lid.
Leave the container in a dark and cool place for 2 months, after which the pickled tomatoes are ready to eat.

Watch the video! Pickled green tomatoes for the winter

Green tomatoes for the winter in Korean

A very tasty recipe that is easy to prepare.

Ingredients:

Green tomatoes – 3 kg.
Sweet pepper – 6 pieces.
9% vinegar - 150 ml.
Sunflower oil - 150 ml.
Sugar – 150 g.
Salt – 3 tbsp. l.
Garlic – 2 heads.
Any greens, red pepper.

Cooking process:

Clean the jars well and wash the vegetables.
Chop the greens and garlic, and cut the green tomatoes into pieces.
Chop the bell pepper into strips.
Use as much hot pepper as you like. It needs to be chopped into cubes.
Combine all the products, mix and add salt, sugar and butter.
Place the mixture in jars and cover with plastic lids.
In 12-14 hours the dish will be ready.

There is no person who would remain indifferent to canned green tomatoes in winter, when store shelves are not so rich in fresh vegetables. Recipes that are not difficult to prepare will delight both you and your loved ones.

Watch the video! Georgian green tomatoes for the winter

There are many different tomato preparations. We all prepare them year after year, using proven recipes. These are the usual snacks in our cellars and snacks on our tables. All this abundance is prepared from ripe tomatoes. Today we will talk about recipes for pickled green tomatoes for the winter, which will appeal to many people.

Pickled green tomatoes for the winter: recipes with garlic

The simplest recipe for which you will need:

Milk-ripe tomatoes – kilogram;
Garlic – medium head;
Salt – 60 grams;
Sugar – 75 grams;
Laurel – 2 leaves;
Dill seeds - coffee spoon;
Vinegar - a glass.

Preparation:

Cut the washed tomatoes into four or six parts. Add coarsely chopped garlic to them. Mix and place in prepared jars.
Boil three liters of water with sugar, salt, bay leaf, and dill seeds. We pour vinegar. Pour brine over the vegetables and cover with lids.

Store the marinated snack in a cool place.

Appetizer “Red and green assorted”

Another simple recipe for pickled green tomatoes for the winter, in which we will simultaneously use green and brown fruits. However, they will differ in taste.

Let's prepare:

Green tomatoes – 5 kilograms;
Brown - 5 kilograms;
Garlic – 10 heads;
Parsley – 3 bunches;
Vinegar - a hundred-gram faceted glass;
Sugar – half a kilo;
Salt – 250 grams;
Aspirin – 3 tablets.

How to marinate:

Cut the vegetables in half, if large - into quarters.
Cut the parsley into pieces, crush the garlic with the flat side of a knife, then chop it.
We tightly place the prepared products interspersed in three-liter jars. Place one aspirin tablet on top.
Prepare the marinade by boiling five liters of water with salt and sugar. At the end add vinegar.
Pour the prepared brine over the vegetables. We roll up the jars, turn them over, and cover them.

In the morning we take it to the basement.

Many people will like this recipe for pickled green tomatoes for the winter, just like in the store. These USSR-era tomatoes are very tasty.

Products for the recipe as in the store:

Milk tomatoes – 2 kilos;
Laurel – 2 leaves;
Allspice and bitter pepper – 10 peas each;
Cloves – 7 buds;
Salt – 60 grams;
Sugar – 75 grams;
Vinegar essence – teaspoon.

Preparing the preserve:

We take the number of cans as desired. We wash them with soda and pour boiling water over them.
We put spices on the bottom and place tomatoes on top.
Pour boiling water over everything and let sit for twenty minutes.
Pour out the water and put it on the stove.
Pour salt, sugar into the jar, pour in the essence. Fill with boiling water and roll up.
Cover the inverted jars with warm clothes and keep them there until they cool down.

We store it in the place designated for this purpose.

Delicious green tomatoes with garlic and carrots

Tomatoes with garlic and carrots look great on the table and in jars. An old friend shared this wonderful recipe with me.

Ingredients:

Tomatoes – 2 kilograms;
Carrots – 3 pieces;
Garlic - head.
Marinade:
Water – 3 liters;
Salt – 90 grams;
Sugar - half a glass;
Vinegar - glass;
Black pepper – 20 peas;
Laurel – 2 leaves;
Vegetable oil – 3 tablespoons.

How to preserve:

Wash the carrots, peel them, cut them into thin circles. Cut the peeled garlic into slices.
Wash the tomatoes, cut the fruit into two-thirds. Place a piece of carrot and garlic into the cut. Place the tomatoes prepared in this way into jars.
Boil all the ingredients for the filling, with the exception of vinegar, for fifteen minutes. We pour it in after removing it from the stove.
Pour hot brine over vegetables and cover with lids.
Sterilize for 12 minutes, seal, cool, and take to the basement.

Advice! For canning, fruits should be taken at the stage of milky ripeness, and not completely green.

The name of the next recipe speaks for itself.

Recipe "You'll lick your fingers"

4 liter product set:

Green tomatoes – 2.5 kilograms;
Bell pepper – 200 grams;
Hot pepper – 1 pod;
Fresh dill - a large bunch;
Garlic – 120 grams;
Water – 1.2 liters;
Sugar – 125 grams;
Salt – 60 grams;
Vinegar – 100 milliliters.

We will cook in liter jars:

Wash the vegetables and dry them. We cut the fruits into several parts depending on their size. Transfer to a large bowl.
Twist the seeded peppers and garlic. We send the pulp to the chopped tomatoes. Add dill there, finely chopped with a knife. Stir and leave for a while.
Boil water, salt, sugar until the crystals dissolve, add vinegar, remove from heat.
Fill the jars, washed and sterilized, with the vegetable mixture. Shake them lightly to pack them tightly.
Pour boiling brine over the mixture.
Place the jars in a pan of warm water, lined with a cloth. Sterilize at a gentle boil for 25 minutes. Then we roll it up and cover it for a day.

This snack keeps well all winter, even at room temperature.

Country style tomatoes

We will prepare them without sterilization.

Necessary:

Tomatoes – 3 kg;
Onion – 300 g;
Horseradish root - to taste;
Dill – 5 umbrellas;
Greenery.

For the marinade:

Water – 1.5 liters;
Sugar - three quarters of a glass;
Salt - a quarter glass;
Mustard seeds - dessert spoon;
Laurel leaf – 3 pcs.;
Black pepper – 10 peas;
Cloves – 5 buds;
Vinegar – 150 ml.

We clean and wash the prepared vegetables. Cut the onion into half rings, horseradish root into long strips. Place the tomatoes in dry, sterilized jars mixed with other products. For the marinade, boil all the ingredients and add vinegar. Pour hot brine over the workpiece, roll it up and cover it. After complete cooling, we take it to the cellar.

Green tomatoes in jars without sterilization

This is an excellent recipe for pickled green tomatoes for the winter without sterilization.

1.5 kilograms of tomatoes;
4 laurel leaves;
5 pieces of allspice;
60 milliliters of vinegar;
30 grams of salt;
50 grams of sugar;
Liter of water.

First of all, we prepare the jars. We wash them well and sterilize them. Arrange the spices with garlic.

Pour some water into a large container and boil.
We wash the fruits and put them in boiling water. Warm up the vegetables for no more than twenty minutes. We take it out and immediately put it in jars.
Add salt and sugar to the water and cook the brine for several minutes. We will add vinegar to the tomatoes, not to the marinade.
We already have the vegetables in jars with vinegar, now we can pour the marinade over them.
We close the jars. Let it cool under the blanket.

Store in a cool room. Tomatoes in jars without sterilization are ready.

Sweet recipes are more often used by housewives who have children.

Sweet tomatoes

For this recipe we will prepare a minimum of ingredients, but this will not spoil the taste of the tomato. We will seal the tomatoes in liter jars.

2 kilograms of small green tomatoes;
5 pieces of bell pepper;
450 grams of sugar;
180 grams of salt;
6 tablespoons vinegar.

Fill the jars with tomatoes and chopped peppers. Pour boiling water over the vegetables for thirty minutes. After cooling, pour the water into a ladle and place it on the stove. Add salt, sugar, and after boiling, vinegar. Pour the marinade into jars with vegetables. We roll it up and after it has cooled we take it away for storage.

Spicy tomatoes in spicy marinade “Hellish”

This is a simple recipe and we won't spend much time preparing it. The tomatoes turn out to be very spicy, hence the name “Hellish”.

Required by prescription:

3.5 kilograms of green tomatoes;
3 hot peppers;
1 bunch of dill, parsley;
Large head of garlic;
10 pieces of allspice, black peppercorns;
2.5 tablespoons of salt;
1 cup of sugar;
1 glass of vinegar.

How to cook:

We cut the fruits into quarters and place them in a deep enamel container.
Hot peppers must be seeded. Cut it into small cubes and add it to the tomatoes. Chopped herbs and garlic are also added to the vegetables.
Mix all the products and leave for twenty minutes.
For the brine, we need to dissolve salt and sugar in 2.5 liters of boiling water, pour in vinegar, add peppercorns.
Place the vegetable mixture in jars and fill with brine. We insist for twenty minutes.
Carefully pour the cooled marinade into a ladle. Boil and pour into jars again.
We cork it, cover it with a blanket, and lower it into the cellar in the morning.

On a note! The products are designed for two three-liter jars.

Spicy stuffed tomatoes

This is another option for making hellish tomatoes.

10 kilograms of green tomatoes;
10 pieces of red bell pepper;
7 pods of hot pepper;
10 large heads of garlic;
2 large bunches of celery;
2 bunches of parsley, dill;
Horseradish root.

Preparation:

First we need to peel and mince the horseradish root. Transfer the paste into a cup and cover with cling film.
We scroll all subsequent products into one bowl. Bitter and sweet peppers, seeded, garlic, herbs. Now you can mix the vegetable mixture with chopped horseradish.
Cut the tomatoes in half, but not all the way. Fill with the spicy mixture and place in an enamel container. If there is any filling left, you can spread it on top.
Prepare the brine at the rate of 1 tablespoon of salt and 1.5 vinegar per liter of warm water.
Fill the stuffed tomatoes with brine and place a weight on top.

The vegetables will be ready in two months. You can also prepare this snack for the winter in jars.

I advise you to watch the video recipe for making pickled green tomatoes.

I tried to select the best recipes for pickled green tomatoes for the winter. Cook, try, choose. Recommend the most delicious recipe to your friends.

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