Pickled green tomatoes as in the USSR recipe. Pickled green tomatoes, as in a store in Soviet times

We suggest you prepare a recipe for tomatoes marinated in Bulgarian style, beloved by many. Once they were exclusive preparations, in the distant Soviet Union, but even now they are tasty and relevant.

Let's get started!

Classic Bulgarian pickled tomato recipe

Ingredients:

• Tomatoes of small sizes (preferably thick-skinned and hard varieties);
• Onion (cut into thin half rings);
• Carrots (in circles, 1-2 mm thick);
• parsley greens;
• bitter or allspice peas;
• Bay leaf.

Ingredients for the marinade (for 3 liters of water):

• 3 tbsp salt;
• 7 tbsp Sahara;
• 250 ml. 9% vinegar.

Before canning, the jars must be thoroughly washed (they are not necessary to be sterilized). At the bottom of clean jars, you need to put a handful of chopped onions, carrots and parsley (tear into small branches).

In a 2 liter jar, add 5-6 peppercorns and a couple of bay leaves. After that, tightly lay out tomatoes in jars.

Now you can start preparing the marinade. Add salt and pepper to the water, stir thoroughly, and bring everything to a boil. When the marinade boils, pour vinegar into it. Pour the marinade into jars, filling them not to the very top, and put them in the oven, preheated to 160-170 degrees. Banks can be covered with lids. After about 10 minutes, the boiling process begins. As soon as the marinade rises to the very top of the jars, you can safely get them out and begin the process of rolling the lid.

For this type of blank, both a tin and a screw cap can be used. It is not necessary to turn the jars after rolling. Simply cover them with a blanket or towel.

The recipe is quite simple, and the result will please you. Your tomatoes will take their rightful place at every table!

Sweet and sour pickled tomatoes according to the Bulgarian recipe

Ingredients:

• 1.5 - 1.7 kg of ripe, small tomatoes;
• 1-2 umbrellas of dill;
• 60-80 grams of horseradish root;
• 5-6 currant leaves;
• 1 sheet of horseradish;
• 4-5 garlic cloves;
• 10-12 peas of allspice;
• 1-2 pieces of hot capsicum;
• 1.7 liters of water;
• 1 tbsp 6% vinegar;
• 3 tbsp Sahara;
• 1.5 tbsp salt.

Before proceeding with the preservation process, it is necessary to thoroughly wash the tomatoes and all greens (preferably in running water). Greens should be cut with scissors so that the jars can hold more tomatoes.

For conservation, it is best to use three-liter jars, the bottom of which should be covered with dill, hot pepper, garlic, cherry and currant leaves. At the bottom of the jar, you also need to put horseradish root and peppercorns. After that, the jars are filled with tomatoes to the very top.

For the first pouring of a tomato, it is necessary to use "cool" boiling water (for a three-liter jar 1.7-1.8 liters). Boiling water remains in jars for about 10-20 minutes, and then simply pours out, as it will not be used anymore. Immediately after the water is drained, add a tablespoon of vinegar to each jar.

For the second filling, you need to prepare the marinade. Salt and sugar are added to 1.7 liters of water, and bring everything to a boil. Fill jars with hot brine. After that, the jars must be rolled up with sterilized lids, turned over, and covered until completely cooled.

Such tomatoes will become a real decoration of every table. Bon appetit!

Spicy pickled tomatoes for the winter

Ingredients (based on one three-liter jar):

• Tomatoes of medium size, late varieties;
• 100 g of dill greens;
• 1 pod of red hot pepper;
• 5-9 garlic cloves (depending on size)
• 3 tbsp coarse salt;
• 3 aspirin tablets of 0.5 g.

How to cook spicy pickled tomatoes for the winter

All ingredients are indicated with the expectation of one three-liter jar, so if canning is planned in one liter containers, you just need to divide the number of spices by three. Before proceeding directly to the canning process, it is necessary to thoroughly wash the jars and sterilize them. This can be done in an oven, or in a boiling water bath.

At the bottom of the finished jars, it is necessary to lay a third of the chopped dill, hot pepper, cut into rings, as well as garlic, pre-cut into plates. After that, you need to fill the jar with tomatoes halfway, and again repeat the layer of herbs and spices (another third part). Next, fill the jar with tomatoes to the very top, and lay out the remaining spices.

When the tomatoes are stacked, you need to pour salt and add aspirin (1 tablet). Then the jars are filled with "cool" boiling water, and immediately rolled up with lids. Until completely cooled, the jars must be carefully wrapped. You can store the finished preservation both in a cool place and at room temperature.

Bon appetit!

Bulgarian-style pickled tomatoes, as in the USSR store

Also a very interesting savory snack - Bulgarian-style marinated tomatoes, as they sold in USSR stores. Let's try to do it!

Ingredients:

• Small green tomatoes - 5 kg;
• 5-7 garlic cloves;
• Parsley, celery and dill;
• 3 liters of water for marinade;
• 2 cups of sugar;
• 1 glass of salt;
• 1 cup 6% vinegar.

Put greens and garlic on the bottom of thoroughly washed jars. Fill jars with tomatoes to the very top. Next, you need to start preparing the marinade. Add sugar, salt, vinegar to the water, and bring the mixture to a boil. After that, you need to pour the jars with tomatoes with the finished marinade, and put them to be sterilized for about 20-25 minutes.

We close the finished tomatoes with metal lids.

Bon appetit!

Pickled green tomatoes for the winter without sterilization

Ingredients:

• 1.5 kg of small green tomatoes;
• 2-3 bay leaves;
• 7-10 peas of bitter and allspice;
• 4-5 cloves of garlic;
• 100 ml of vinegar (9%);

For marinade:

• 1 liter of water;
• 1 tbsp salt (with top);
• 1.5 tbsp Sahara.

At the bottom of the jars lay out a few peppercorns, garlic cloves, and a bay leaf. Tomatoes are dipped in hot water for 25-30 seconds, and blanch them in this way (we do this in small portions). After that, the tomatoes can be immediately laid out in jars, and proceed to the preparation of the marinade. The water is brought to a boil. Salt and sugar are added to it. All together boil for 3 minutes. Vinegar is added directly to the jars, and immediately fill them with marinade. We close the jars with metal lids.

Pickled brown tomatoes for the winter

Ingredients:

• 10 kg of suitable tomatoes;
• Parsley and dill (to taste);
• Sweet pepper (8-10 pieces);
• Hot pepper (5 pods);
• 7-8 cloves of garlic;
• 2 cups vinegar (6%).
• 5 liters of water;
• 1 glass of salt;
• 0.5 kg of granulated sugar;

Through a meat grinder, you need to skip 2 types of pepper, garlic, and herbs. Add a glass of vinegar to the resulting mixture and leave for half an hour. After that, put the finished mixture on the bottom of sterilized jars, and fill them to the top with tomatoes. On each tomato you need to make one puncture with a fork.

We prepare the marinade from the necessary ingredients, and fill the jars with it. We sterilize the jars in hot water for 20-25 minutes, and roll them up.

Tomatoes pickled without sterilization “Just class”

Ingredients (per 2 liter jar):

• 2 kg of suitable tomatoes;
• 4-7 garlic cloves;
• 1 tsp essences of vinegar.
• Water (1 liter);
• 2 tablespoons of salt;
• 6 tablespoons of granulated sugar;
• peppercorns (5-7 pcs.);
• 7 carnations;
• Small dill umbrellas (1-2 pieces);
• Currant leaves.

Wash the tomatoes and carefully remove the stems. Insert a piece of garlic clove into each tom. Mix water and spices, and boil for 10 minutes. We put greens and tomatoes in jars, pour in a spoonful of vinegar essence. Now pour the brine into the jars, just removed from the heat. Banks are rolled up, turned upside down, and wrapped until completely cooled.

Pickled tomatoes with vinegar essence

Ingredients:

• 2 kg of tomatoes;
• 2 tbsp salt;
• 3 tbsp Sahara;
• 1 tsp vinegar essence;
• 4-5 garlic cloves;
• 1 bunch of parsley;
• 2-3 bunches of dill;
• 8-10 black peppercorns;
• 3-4 cloves.

Tomatoes need to be washed, dried and pierced with a toothpick. Put garlic, pepper, cloves and parsley and dill on the bottom of the jars. Fill jars with tomatoes, and pour boiling water for 15-20 minutes, cover with lids. Next, the water from the cans is poured into a saucepan, and boiled with salt and sugar. Before removing from heat, add vinegar essence. Pour the finished marinade into jars, and roll them up. Banks are rolled up with lids, turned over, and wrapped until completely cooled.

All. Our delicious and fragrant Bulgarian-style marinated tomatoes are ready and waiting in the wings to please you in the winter. Bon appetit!

Pickled green tomatoes, like in a store in Soviet times, had their own unique taste. Now people are trying to remember it and restore it.

If you remember exactly what the jar of tomatoes looked like, then it will be possible. They were mostly green or brown. And this is because all the red tomatoes were stored under the counter and sold to the "right people." A simple buyer could only afford green.

What was in the bank? Yes, in general, not a lot: tomatoes, a couple of bay leaves, and 3-4 peas of hot pepper peas and part of a horseradish leaf. But GOST of the USSR legalized hot peppers, parsley, celery and dill, although they were not in the banks.

The marinade was made in canneries the same for both red and green tomatoes, and is much easier to recreate.

Marinated from the USSR

To prepare pickled green tomatoes in jars, a simple recipe is quite affordable. To do this, based on a 3-liter jar, you need:

• brown or green tomatoes - 2 kg;
• bay leaf - 2 pcs.;
• on a branch of dill, parsley and celery;
• hot pepper peas - 2 pcs.
• salt - 60 g or 2 tbsp. spoons;
• vinegar - 60 ml;
• sugar - 1 tbsp. spoon or 25 g.

Since all preservation at canning factories was carried out by pasteurization, it is better to pasteurize the workpiece in a water bath in order to restore the taste of the past.

The technological process consists of the following stages:

1. We put greens and washed tomatoes in a prepared jar;
2. We fall asleep all the spices and spices;
3. Fill with hot water, cover with a metal lid and send to a pot of hot water for pasteurization;
4. From the moment the water boils in the pan, we detect 15 minutes;
5. We take out the banks and roll up;
6. We cool in the usual way, no one turns over the preservation at the factories. True, and the process of seaming is slightly noisy. They fill it with cold water, and the car rolls up, and then they put it in special thermostats and gradually raise the temperature.

Tomatoes marinated with horseradish

To figure out how to pickle green tomatoes like in a store in Soviet times, you need to understand exactly where you tried the tomatoes. Since the Soviet Union was a huge country, and GOST, of course, was adhered to in the manufacture, but the place left its mark. The taste of the tomato was also influenced by the variety, which was not provided for by GOST, and where the tomatoes grew for processing.

Soviet people have memories that in jars of tomatoes there were always not only horseradish leaves, but also pieces of horseradish root, and these tomatoes were unusually tasty. Therefore, the housewives of the old school and home preservation are still doing with horseradish root.

For this purpose, some rhizomes are added dropwise in the basement since autumn and stored until the moment when it becomes necessary to use for conservation. Some dig up a young horseradish, and use it already.

In any case, before putting the horseradish root in a jar, it must be washed well, peeled with a vegetable peeler, and, if necessary, soaked in water for 1-2 hours.

For each 3-liter jar, you need a root in the range of 40-50 g. Among other spices, bay leaves, dill seeds, peppercorns and celery sprigs are used.

Otherwise, you can fully use the recipe of the previous recipe.

Delicious pickled green tomatoes for the winter can be prepared without sterilization.

The recipe bookmark for a 3-liter jar, for such tomatoes, is as follows:

• green tomatoes or at the stage of initial drilling 2-2.5 kg;
• salt and sugar 60 g each;
• vinegar - 60 ml;
• allspice 4-5 pcs.;
• hot pepper peas - 4-5 pcs.;
• garlic - 2 cloves;
• bay leaf - 2 pcs.;
• horseradish leaf, celery stalk and tarragon.

The technological process consists of the following stages:

1. Put all the herbs in a washed jar;
2. We lay the washed and selected tomatoes;
3. Fill with boiling water. As a rule, this amount requires within 1.5 liters of water;
4. At the same time, bring the next portion of the filling to a boil;
5. As soon as it comes to a boil, drain the water from the tomatoes into the pan, and pour the vegetables with the next portion of water;
6. In a saucepan with drained water, make the marinade. To do this, add salt, sugar and vinegar;
7. Bring the marinade to a boil.
8. Drain the water from the tomatoes and pour the marinade;
9. We roll up the cans and send them to storage after cooling.

Green tomatoes with green cucumbers, as well as the company

Assorted is a fairly popular snack, especially for those whose households are picky. Give some cucumbers, others tomatoes. Having prepared both in one bank, you can uncork and please everyone at once.

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 did not let you down, they must somehow be preserved until winter. Here the summer resident comes to the aid of all kinds of preservation recipes, there are a lot of them and each has its own merits. But today, we suggest you get a little nostalgic and cook pickled green tomatoes like in a store in Soviet times. Surely many of you remember those times. And they miss this great recipe, well, we prepared it just for you today.

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

Ingredients per 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 pre-wash them with soda.
2. Inside the jar we lay: pepper, hot pepper, and bay leaf.
3. Rinse green tomatoes under running water. We fill the jar with them up to the neck.
4. Now boil the water and pour it into the jar to the very top. Leave it like this 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. Put a pot of liquid on the fire and boil it.
7. Immediately pour the hot brine into jars and roll up the lid. Turn the jar upside down and cover with a blanket until completely cooled. Further, pickled green tomatoes, as in a store, are put away in the basement for storage.
8. That's all bon appetit!

A fairly simple recipe that even a novice hostess 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 a very tasty snack that won so many fans all over the country for a reason!

There are many different preparations from tomatoes. We all cook them year after year, using proven recipes. These are the usual seamings 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.

Pickled green tomatoes for the winter: recipes with garlic

The easiest recipe for which you will need:

• Tomatoes of milk maturity - kilogram;
• Garlic - medium head;
• Salt - 60 grams;
• Sugar - 75 grams;
• Laurel - 2 leaves;
• Dill seeds - a coffee spoon;
• Vinegar - a glass.

Cooking:

1. We cut the washed tomatoes into four or six parts. Add coarsely chopped garlic to them. Mix, lay out on prepared jars.
2. Boil three liters of water with sugar, salt, bay leaf, dill seeds. We pour vinegar. Pour the brine over the stacked vegetables, close the lids.

We store the pickled snack in a cool place.

Snack "Red-green assortment"

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

Let's cook:

• 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:

1. We cut the vegetables in half, if large - in quarters.
2. Cut the parsley into pieces, crush the garlic with the flat side of the knife, then chop.
3. In three-liter jars, we tightly stack the prepared products interspersed. Place one aspirin on top.
4. We prepare the marinade by boiling five liters of water with salt and sugar. At the end, add vinegar.
5. Pour vegetables with prepared brine. We roll up the banks, turn over, cover.

In the morning we take it to the basement.

This recipe for pickled green tomatoes for the winter, like in a store, will appeal to many. Such tomatoes from the times of the USSR are very tasty.

Products for the recipe as in the store:

• Dairy tomatoes - 2 kilos;
• Laurel - 2 leaves;
• Allspice and bitter pepper - 10 peas each;
• Carnation - 7 buds;
• Salt - 60 grams;
• Sugar - 75 grams;
• Vinegar essence - a teaspoon.

Preparing conservation:

1. We take the number of cans at will. We wash them with soda, pour boiling water over them.
2. Put the spices on the bottom, place the tomatoes on top.
3. Pour boiling water over everything, stand for twenty minutes.
4. We pour out the water, put it on the stove.
5. Pour salt, sugar into the jar, pour in the essence. Fill with boiling water, roll up.
6. We cover the inverted jars with warm clothes, keep it this way until it cools.

We store in the place intended for this.

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;
• Carrot - 3 pieces;
• Garlic - head.
• Marinade:
• Water - 3 liters;
• Salt - 90 grams;
• Sugar - an incomplete glass;
• Vinegar - a glass;
• Black pepper - 20 peas;
• Laurel - 2 leaves;
• Vegetable oil - 3 tablespoons.

How do we preserve:

1. My carrots, peel, cut into thin circles. Cut the peeled garlic into slices.
2. My tomatoes, cut into two-thirds of the fruit. Put a piece of carrot and garlic into the cut. The tomatoes prepared in this way are placed in jars.
3. All ingredients for pouring, with the exception of vinegar, boil for fifteen minutes. Pour it in after removing it from the stove.
4. Pour hot brine over vegetables, cover with lids.
5. We sterilize for 12 minutes, cork, cool, take out to the basement.

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

The name of the following recipe speaks for itself.

Recipe "Lick your fingers"

A set of products for 4 liters:

• Green tomatoes - 2.5 kilograms;
• Bulgarian pepper - 200 grams;
• Bitter 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:

1. Wash vegetables, dry. The fruits are cut into several parts, depending on the size. Transfer to a large bowl.
2. Peeled peppers and garlic are twisted. We send the gruel to the chopped tomatoes. We also add dill, finely chopped with a knife. Mix, leave for a while.
3. Boil water, salt, sugar until the crystals dissolve, pour vinegar, remove from heat.
4. Banks, washed and sterilized, fill with vegetable mixture. Shake them lightly for tight styling.
5. Pour the mixture with boiling brine.
6. We put the jars in a pot of warm water, lined with a cloth. Sterilize at a quiet boil for 25 minutes. Then we roll up and cover for a day.

Such an appetizer is perfectly preserved all winter even at room temperature.

Country Style Tomatoes

We will cook them without sterilization.

Necessary:

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

For marinade:

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

We clean the prepared vegetables, wash them. We cut the onion into half rings, the horseradish root into long strips. We put the tomatoes in dry, sterilized jars interspersed with the rest of the products. For the marinade, boil all the ingredients, add vinegar. Pour the workpiece with hot brine, roll it up, cover it. After complete cooling, we take it out to the cellar.

Green tomatoes in jars without sterilization

This is a great recipe for pickled green tomatoes for the winter without sterilization.

• 1.5 kilograms of tomato;
• 4 bay 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. Spread spices with garlic.

1. Pour some water into a large container, boil.
2. We wash the fruits and send them to boiling water. We warm the vegetables for no more than twenty minutes. We take it out and immediately lay it out in banks.
3. We put salt, sugar in the water, cook the brine for several minutes. We will add vinegar to the tomatoes, not to the marinade.
4. We already have vegetables in jars with vinegar, now we can fill them with marinade.
5. We close the jars. Let cool under the covers.

We 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 products, but this will not spoil the taste of the tomato. We will clog 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 of vinegar.

Fill the jars with tomatoes and chopped peppers. Pour boiling water over vegetables for thirty minutes. After cooling, pour the water into the bucket and put on the stove. Add salt, sugar, after boiling - vinegar. Pour marinade into jars with vegetables. We roll up, after cooling we take it to storage.

Spicy tomatoes in a spicy marinade "Hellish"

This is a simple recipe and we won't spend much time preparing it. Tomatoes are very spicy, hence the name "Hellish".

Prescription Required:

• 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:

1. We cut the fruits into quarters, put them in a deep enameled container.
2. Seeds must be removed from hot peppers. Cut it into small cubes, send to the tomatoes. Chopped greens, garlic are also added to vegetables.
3. We mix all the products, insist twenty minutes.
4. For the brine, we need to dissolve salt, sugar in 2.5 liters of boiling water, pour in vinegar, add peppercorns.
5. We put the vegetable mixture in jars and fill it with brine. We insist twenty minutes.
6. Carefully pour the cooled marinade into a bowl. Boil and again pour into jars.
7. We cork, cover with a blanket, in the morning we lower it into the cellar.

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

Spicy stuffed tomatoes

This is another option for cooking hell 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;
• Fuck root.

Cooking:

1. First we need to clean and scroll the horseradish root. Transfer the porridge to a bowl, cover with cling film.
2. We scroll all subsequent products in one dish. Bitter and sweet pepper, de-seeded, garlic, herbs. Now you can mix the vegetable mixture with chopped horseradish.
3. Cut the tomatoes in half, but not completely. We start with a spicy mixture, put it in an enameled container. If there is leftover filling, it can be spread on top.
4. We prepare the brine at the rate of 1 tablespoon of salt and 1.5 vinegar per liter of warm water.
5. Pour the stuffed tomatoes with brine, set the load on top.

Vegetables will be ready in two months. Also, this appetizer can be prepared for the winter in jars.

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

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