Green tomatoes for the winter. Recipes for pickled green tomatoes for the winter

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. This minimum requirements to the selection of 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 begun 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

Pour in immediately acetic acid It is not recommended, since when the marinade boils, it evaporates, which makes the pouring weaker and its preservative effect is 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
• a piece 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 densely as possible, spread them on the sides Bell pepper, 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. IN the right quantity Dissolve sugar and salt in 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 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 glass of 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 pulp 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 bother them, or night colds.

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 onion- in rings, capsicum - in 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 closed lid 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 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 with a lid 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 onions 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 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 pour 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.

Summer is the time to harvest from the garden and prepare it properly. After all, having eaten plenty of ripe fruits, especially if the harvest has not let you down, you need to somehow preserve them until winter. Here all kinds of preservation recipes come to the aid of the summer resident, there are a lot of them and each has its own advantages. But today, we invite you to be a little nostalgic and prepare pickled green tomatoes just like in the store Soviet time. Surely many of you remember those times. And they miss this great recipe, well, today we have prepared it for you.

As you remember, tomatoes were sold in both 5-liter and 3-liter jars, there were a lot of hot seasonings and hot peppers. But the most important secret was the selection of fruits: they should be green on the outside, but gradually turn pink inside.

Ingredients for a 3 liter jar:

• Green tomatoes - 2 kilograms;
• A small pod of hot pepper;
• Allspice - about 7 peas;
• Black pepper - 13-15 peas;
• Water - about 2 liters;
• Salt - 100 grams;
• Sugar 100 grams;
• Vinegar essence - 1 tsp.

Step by step recipe:

1. , you can first wash them with soda.
2. Inside the jar we put: pepper, hot pepper, and bay leaf.
3. Rinse green tomatoes under running water. Fill the jar up to the neck with them.
4. Now boil water and pour it into the jar to the very top. Leave it in this form for 4 minutes.
5. We drain the water, while measuring its volume, add about 100 milliliters more.
6. Add salt and sugar to the brine, 50 grams per 1 liter. Place the pan with the liquid on the fire and boil it.
7. Immediately pour the hot brine into the jars and cover with a lid. Turn the jar upside down and cover with a blanket until completely cooled. Next, we put the pickled green tomatoes, just like in the store, in the basement for storage.
8. That's all, bon appetit!

A fairly simple recipe that even a novice housewife can handle. If you have never even tried green tomatoes like in the Soviet Union, be sure to try cooking them, because it’s not just about nostalgia, it’s very delicious snack, which is not in vain at one time won so many fans throughout the country!

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Quick and easy recipe pickled green tomatoes.

Green tomatoes They turn out to be denser and more meaty, unlike red ones, and the taste is noticeably different.

Most often I make it, but now it’s possible to pickle green ones.

For pickled green tomatoes you will need:

In this case, I made 4 liter jars. But the number and weight of tomatoes, and, accordingly, the amount of marinade and ingredients for it are difficult to accurately calculate. I needed 2½ liters of marinade, so the calculation of the amount of ingredients is based on this volume.

• Green tomatoes. ~1½ kg. I prefer small, almost cherry ones, since the filling of each jar becomes much larger. Yes, and they are more convenient to eat.
• Garlic. 2-3 cloves per jar.
• Hot peppers in pods (dried). ½ pepper per jar or to taste.
• Dill umbrellas. Optional. If you use it, then use 1 umbrella per jar.
• Sugar. Approximately 100-120 gr.
• Salt. ~ 3 tablespoons.
• Vinegar. 9%. 100 ml. ½ faceted glass.
• Carnation. 2 kidneys per jar + 3 in the marinade.
• Allspice. 2 peas per jar + 4-5 in the marinade.
• Black peppercorns. 5-6 grains per jar + 10 in the marinade.
• Optional if desired - mustard seeds, coriander seeds, cinnamon sticks.

Preparing pickled green tomatoes.

Pour water into a large kettle and bring it to a boil.

Green tomatoes We clean off any remaining stalks and wash them thoroughly.

Use a toothpick to pierce the tomato almost all the way through from the stem side.

Place tomatoes in jars and pour boiling water over them. The tomatoes need to be warmed up properly and at the same time roughly understand how much marinade will be needed.

The tomatoes will warm up for about 20 minutes, so you have time to boil the kettle again for subsequent scalding of the jars, and also start preparing the marinade.

Place the pan on the fire and pour into it cold water. In a second small saucepan, set the lids that will need to be used to close the jars to boil.

Add approximately 100-120 gr. sugar and salt - 2½ - 3 tablespoons (in my case, for 3 liters of water - I always make more marinade than required, since it is better to pour out the excess rather than not have enough marinade).

Stir sugar and salt in water thoroughly and bring everything to a boil. Add black peppercorns, allspice and a few cloves.

We taste the future marinade and, if necessary, adjust it with salt and sugar. If the marinade turns out to be too salty or too sweet for your taste, then simply add boiling water.

We drain the water from the cans, take out the tomatoes, and scald the cans with boiling water.

If you are using dried hot peppers, remove seeds and break them in half. I usually use half a hot pepper for each jar.

In each jar we put 2 buds of cloves, 2 peas of allspice, several peas of black pepper, half a pod of hot pepper, several cloves of garlic, which can be cut in half lengthwise, and 1 umbrella of dill.

Several times I came across the statement that dill with tomatoes causes fermentation and the jars can explode.

No matter how many times I’ve made pickled tomatoes, I’ve never encountered such a situation, so I add dill without fear.
Still, jars most often explode due to the fact that either the marinade was not good enough, or they were stored in a very warm place, or the jars and their contents were not washed well enough, and accordingly, life began to appear in them.

Place the tomatoes tightly in the jars.

We taste the marinade again and, making sure that it meets your preferences, add about half a glass of 9% table vinegar to the boiling marinade.

We try again to make sure that there is enough of everything, leave the marinade to simmer for about a couple of minutes and immediately pour the hot marinade into the jars with tomatoes to the very top.

Immediately close the jars very tightly with boiled lids and place the inverted jars in some deep container, so that in the event of an accident the marinade does not pour over everything around.

I have a large basin with a capacity of 14 cans for these purposes.