Pickled green tomatoes like in Soviet times. Spicy Pickled Green Tomatoes with Garlic

Green tomatoes are the unripe fruits of the tomatoes we all know. They contain a lot of both vitamins and minerals, which have a beneficial effect on the human body and increase immunity.

Eating them can prevent heart attacks and the occurrence cancer cells. Also, unripe tomatoes have a good effect on nervous system, their use provides good mood because they affect the production of serotonin.

Housewives often face questions about how and where to apply such a product. Of course, green tomatoes in fresh unsuitable for food, but conservation is simply created for them. This article contains delicious and easy-to-cook recipes with green tomatoes in the title role.

Green tomato salad for the winter - step by step photo recipe

Once upon a time, while on an airplane, I was amazed to see how two elderly ladies open a jar of homemade preparations, lay out food for a meal. Obviously, you haven’t flown for a long time, or you just wanted your own, not public catering?! However, I was struck not only by the very fact of preparing such an abundant “meadow” as a sharp, tasty smell that exuded from jars.

None of the passengers remained indifferent, everyone perked up. The female half rushed to ask for the recipe. That's how it is in my arsenal for winter preparations turned out to be this salad. But from year to year, cooking according to the same recipe is boring and uninteresting for me.

Only now, when frosts began, and green tomatoes remained in the garden, I again remembered how you can preserve them quickly and without special trouble. Maybe for someone my advice will also become the same delicious lifesaver ?!

For long-term storage lettuce jars must be sterilized and sealed. Store in a dark cool place.

Cooking time: 1 hour 0 minutes

Quantity: 1 portion

Ingredients

• Sweet pepper: 1 pc.
• Bulb: 1 pc.
• green tomatoes: 3 pcs.
• Salt: 1 tbsp. l. incomplete
• Parsley or cilantro: 1 bunch
• Vinegar: 3 tbsp. l.

Cooking instructions

Green tomatoes for the winter "lick your fingers"

The recipe for “Lick Your Fingers Green Tomatoes” is incredibly appetizing, and it will not be difficult to make it. The calculation of the ingredients is made for 3 kilograms of unripe tomatoes.

List of ingredients:

• Greens (parsley, dill, currant and cherry leaves) - 200 g.
• Bulb.
• Garlic - head.

Fill:

• Vinegar 9% - 200 ml.
• Black pepper - 5 peas.
• Bay leaf - 2-3 leaves.
• Water - 3 liters.
• Salt - 2 tbsp.
• Sugar - 9 tablespoons
• Vegetable oil - 1 tbsp. l. on liter jar.

Cooking green tomatoes for the winter "Lick your fingers"

1. To pour into water, add sugar and salt, mix and wait until they dissolve.
2. Put there a couple of bay leaves, allspice and boil the marinade. After removing from the stove, pour vinegar into the marinade.
3. Take three-liter jars sterilized and dry. Put greens and garlic in them, which must be peeled and chopped, and add oil.
4. Place tomatoes and onions on top. Cut the onion the way you want.
5. If the tomatoes are large enough, cut them into pieces.
6. Pour jars with hot marinade only!
7. Next, sterilize the container with the workpiece for another 20 minutes.
8. After this time, the banks will be ready for seaming.

Delicious and simple recipe for green tomatoes for the winter

Such delicious recipe will be very helpful in winter period Plus, it's pretty easy to prepare.

List of ingredients:

• Thick-skinned tomatoes.
• Water.

Cooking

1. To prepare, take the tomatoes, wash them and cut them a little larger than a regular salad.
2. Banks take the displacement suitable for you. Put the tomatoes in the bottom of the jars.
3. Fill containers cold water.
4. Next, put them to sterilize for 20 minutes.
5. After this time, roll them up.

This option is very convenient for making salad: just open the jar, drain the water and get the tomatoes. Add any vegetables sunflower oil, salt and pepper - and the salad can be served on the table.

Green tomatoes in jars without sterilization

Often there are recipes in which it is proposed to sterilize already closed jars, which is not very convenient. Process empty containers to prepare this without worries wonderful dish. Banks can be steam sterilized the classic way, in the oven or in the microwave. Would like to stop at last version, as the simplest and fastest.

1. Pour a couple of tablespoons of water into a jar and put it in the microwave at maximum power for 2 minutes.
2. If the jar is large and won't go into the microwave, lay it on its side.
3. After 2 minutes, you will get a hot, sterilized jar.
4. Pour out the remaining water, if any, and you can proceed to canning green tomatoes without further sterilization.

List of ingredients:

• Green tomatoes - 3 kg.
• Carrots - 1/2 kg.
• Sweet pepper - 1/2 kg.
• Hot pepper - pod.
• Onion - 1/2 kg.
• Garlic - 1.5 heads.
• Salt - 1/4 tbsp.
• Sugar - 1/4 tbsp.
• Vinegar - 1/2 tbsp. (9%).
• Vegetable oil - 1/2 tbsp.
• Water - as needed.

Cooking

1. First, clean and rinse the vegetables.
2. Cut the tomatoes into cubes of the same size. Do the same procedure with sweet pepper.
3. Grate the rest of the vegetables.
4. After that, put all the ingredients in a saucepan, pour oil and boil. Water should only be added when needed, as tomatoes are usually quite juicy and do not require additional liquid.
5. After the future salad boils, salt, add sugar and vinegar and sweat this whole mixture for a while on minimal heat.
6. Put the salad in jars while it is hot and roll up.

Delicious stuffed green tomatoes for the winter

Green tomatoes are stuffed with absolutely any mixture of vegetables. One of the most delicious options is a combination of onions, peppers and carrots.

List of ingredients:

• Green tomatoes - 10 kg.
• Parsley - the more the better.
• Hot pepper - 6 pods.
• Onion - 6 pcs.
• Carrots - 6 pcs.
• Garlic - 4 heads.
• Dill - the more the better.
• Water - 6 liters.
• Salt - 12 tablespoons

Cooking stuffed green tomatoes

1. Wash the above ingredients first.
2. Grate the carrots, for which use the side of the grater with large holes.
3. Cut the onion into slices, finely chop the greens, mix and salt everything.
4. Next, wash the tomatoes and dry them.
5. On each, make a neat cut, take out the pulp and stuff them with a mixture of prepared vegetables.
6. Place the tomatoes in sterilized jars.
7. Next, prepare the pickling liquid: add salt to the water (for one liter of water you need to use a spoonful of salt), boil for a few minutes and pour it over the tomatoes.
8. Cover jars with lids. So they should stand for 3-4 days in the room.
9. After that, put them in the cellar or basement.

How to make pickled green tomatoes

Another delicious, almost gourmet and simple recipe These are pickled green tomatoes.

List of ingredients:

• Green tomatoes - 6 kg.
• Onions - 8 heads.
• Carrots - 1 kg.
• Garlic - 2 heads.
• Parsley - a bunch.
• Marinade:
• Sugar - 8 tablespoons
• Salt - 4 tbsp.
• Carnation - 6 inflorescences.
• Vinegar - 4 tbsp. (9%).
• Bay leaf - 6 sheets.
• Black pepper - 12-14 peas.
• Allspice - 10 peas.

Cooking process pickled green tomatoes

1. First of all, take care of the parsley, it needs to be washed and chopped.
2. Wash and peel the carrots, then chop into cubes or slices.
3. Clean the garlic from the husk.
4. Wash the tomatoes and cut lengthwise. Fill this pocket with parsley, carrots and one clove of garlic. Place the stuffed tomatoes in sterilized jars, top with coarsely chopped onions.
5. Pour in boiling water and leave it alone for 20 minutes.
6. Drain water into a separate pan, add the necessary spices there and boil for another 15 minutes. While the marinade is boiling, pour ordinary boiling water into jars of tomatoes.
7. Remove the pickling liquid from the heat and pour in the vinegar.
8. Drain the boiling water from the cans of tomatoes and pour over the prepared marinade. Roll up after that. Tip: it is better to put the jars upside down, cover and cool in this form.

Recipe for caviar from green tomatoes for the winter

The real treasure of the culinary world is green tomato caviar.

List of ingredients:

• Green tomatoes - 1 kg.
• Bulgarian pepper - 3 pcs.
• Bulb.
• Carrots - 300 g.
• Vegetable oil - 100 ml.
• Sugar - 50 g.
• Salt.
• Ground black pepper.
• Apple cider vinegar - 1 tbsp. (9%).
• Black pepper - pea.

Cooking caviar from green tomatoes for the winter

1. Initially, wash all the vegetables and cut into medium pieces, then put all the ingredients in a blender or twist with a meat grinder.
2. Place the chopped mixture in an enameled bowl. Next, add salt and sugar.
3. Put the resulting mixture on a small fire and cook for 1.5 hours, stirring constantly.
4. About 10 minutes before the end of cooking, add black pepper, vegetable oil and vinegar. G
5. Put the finished tomato caviar in a sterilized jar and screw on the lid.
6. Cover with a blanket and leave in the room to cool completely.

Green Tomatoes with Garlic - A Spicy Gourmet Recipe

One of the favorite salads of gourmets who are not indifferent to spicy can be a salad of unripe tomatoes in tomato marinade with garlic.

List of ingredients:

• Green tomatoes - 10 kg.
• Sweet pepper - 5 kg
• Garlic - 1 kg.
• Spicy Bell pepper- 1 kg.
• Parsley - 1 kg.
• Marinade:
• Ripe red tomatoes - 8 kg.
• Vinegar - 4 tbsp. (5%).
• Vegetable oil - 8 tbsp.
• Sugar - 800 g.
• Salt - 500 g.

Cooking

1. At the first stage, wash the vegetables and parsley.
2. Next, chop the tomatoes, given their size: if they are very large, then into several parts.
3. It is better to cut the peppers into strips, be sure to clear the seeds before that.
4. Crush the garlic cloves and finely chop the parsley.
5. Chop ripe tomatoes as much as possible and put in a large bowl. Drizzle with vinegar and oil, sweeten and salt.
6. Cook over high heat - the mixture should boil for several minutes.
7. Put the chopped vegetables and parsley into the marinade and cook the whole mixture for about 20 minutes, stirring from time to time.
8. Remove the prepared salad from the heat, arrange in clean and pre-sterilized jars and roll up. Immediately after seaming, turn them upside down and wrap them in something warm until they cool. Then safely store in a cool place.

Pickled green tomatoes for the winter

Pickled tomatoes are insanely delicious and incredibly simple. They can be made in a barrel, bucket or jar. Everything depends on your desires. Ingredients this recipe designed for a three-liter bottle.

List of ingredients:

• Green tomatoes - 4 kg.
• Dried dill.
• Hell leaves.
• Garlic - 2 heads.
• Black pepper - 20 peas.
• Allspice - 16 peas.
• Carnation - 12 inflorescences.
• Hot pepper - 2 pods.
• Bay leaf - 6 pcs.
• Salt - 4 tbsp.
• Sugar - 4 tablespoons

How to cook pickled tomatoes for the winter

1. To ferment unripe tomatoes, add all the ingredients in the order you like best.
2. Fill the bottle with water and close the capron cap.
3. Place it in a dark, cool place, and after a couple of months, delicious pickled tomatoes can be consumed.

Korean green tomatoes for the winter

Green, unripe tomatoes according to this recipe are incredibly tasty, and cooking does not take much time.

List of ingredients:

• Tomatoes - 3 kg.
• Vinegar - 150 ml (9%).
• Vegetable oil - 150 ml.
• Sugar - 150 g.
• Garlic - 2 heads.
• Bulgarian pepper - 6 pcs.
• Salt -3 tbsp.
• Red pepper.
• Greenery.

Cooking

1. Wash all ingredients first.
2. You can take any greens that you like. Finely chop it together with garlic, and cut the tomatoes into several pieces.
3. Chop the bell pepper into strips, and chop the hot pepper into cubes. The amount should be taken taking into account the wishes for spiciness.
4. Next, combine all the components, mix thoroughly, salt, put sugar, vinegar and vegetable oil.
5. Divide into clean, sterilized containers.
6. cover the banks simple lids and leave for 12-14 hours. After the time has passed, Korean-style tomatoes will be edible.
7. Such tomatoes are stored in a dark, cool place for several months.
8. For longer storage after step #5, cork the jars and sterilize them for 15 minutes. We recommend taking jars with a capacity of 1 liter. Larger jars take longer to sterilize.

The main criterion when choosing green tomatoes is the size. It is best to choose medium-sized tomatoes, they are perfect for cooking and create delicious snacks.

Although green tomatoes are delicious and very popular among housewives, they contain dangerous substance- solanine, which threatens with serious poisoning. This is one of the reasons why you should choose medium to slightly larger tomatoes. So the probability of choosing a tomato with high content much less solanine.

Exists elementary way how to get rid of this substance and avoid similar troubles. To do this, immediately before processing, the tomatoes should be dipped in salt water. In a few hours they will be cleared of it, and they can be cooked.

In order to determine the size of the container for pickling, sourdough or pickling tomatoes, several factors should be taken into account: how many tomatoes will be used, for what storage period and number of people the recipe is designed, and what temperature is suitable for storage.

For example, if the preparation of tomatoes is designed for big company, then the best option would be to use a barrel. In this way, tomatoes are salted in large enough batches. If you are using wooden kegs, remember that the container must be disinfected before use.

You can also use plastic barrels, but it's not exactly eco-friendly and healthy way. And, of course, you can use time-tested containers - glass jars, liter or three-liter. Before preparing blanks, jars should be sterilized. It is better to store preservation in a dark, cool place, for example, in a cellar, basement, pantry.

There is another secret with which the shelf life of green tomatoes will be extended: put a sprig of bird cherry in a jar, which will also give amazing aroma blanks.

Preservation with green tomatoes is in great demand in winter. Its preparation takes a lot of time, but it is not difficult to surprise relatives and friends with such snacks.

There are many different blanks 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 being 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. This wonderful recipe An old friend shared 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.

Name next 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. Banks set in a pan with warm water lined with a cloth napkin. 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 great recipe 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 jars with tomatoes 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. At hot pepper seeds must be removed. 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. Put the vegetable mixture in jars and fill 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 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. Gorky and Bell pepper, peeled from seeds, garlic, herbs. Now you can vegetable mix mixed with chopped horseradish.
3. Cut the tomatoes in half, but not completely. Starting spicy mixture, put 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. Fill with brine stuffed tomatoes, from above we install the load.

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.

Quick and easy recipe pickled green tomatoes.

green tomatoes they turn out denser and more fleshy, unlike red ones, and the taste is noticeably different.

Most often I do, but then it became possible to pickle the green ones.

For pickled green tomatoes you will need:

IN this case I made 4 liter jars. But the number and mass of tomatoes, and, accordingly, the amount of marinade and ingredients for it is 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 ones, almost cherry ones, since the filling of each jar becomes much larger. And yes, they are easier 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 - then 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 per marinade.
• Black peppercorns. 5-6 grains per jar + 10 per marinade.
• Optionally, at will - mustard seeds, coriander seeds, cinnamon sticks.

Cooking pickled green tomatoes.

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

green tomatoes We clean from the remnants of the stalk and wash thoroughly.

With a toothpick, we pierce the tomato from the side of the stalk almost through and through.

We put the tomatoes in jars and pour boiling water over them. Tomatoes need to be warmed up properly and at the same time approximately understand how much marinade is required.

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

We put the pan on the fire and pour cold water into it. In the second small saucepan, put the lids on to boil, with which you will need to close the jars.

Add about 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 than not enough marinade).

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

We taste the future marinade and, if necessary, correct it for salt and sugar. If the marinade is too salty or too sweet for your taste, then just add boiling water.

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

Dried hot peppers, if you use them, remove the seeds and break them in half. For each jar, I usually use half a hot pepper pod.

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

Several times the statement caught my eye that dill with tomatoes causes fermentation and jars can explode.

How much I have not made pickled tomatoes - so far I have never encountered such a situation, so I put the dill without fear.
Yet banks most often explode due to the fact that or was not enough good marinade, or stored in a very warm place, or the jars and their contents were not washed well enough, respectively, life began in them.

Pack tomatoes tightly into jars.

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

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

We immediately close the jars very tightly with boiled lids and put the inverted jars in some kind of deep container, so that in case of a disaster, do not pour the marinade all around.

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

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 " 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 at canning factories the same for both red and green tomatoes, and it's much easier to recreate it.

Marinated from the USSR

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

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. We fill hot water, cover metal lid and send it 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. Cool down in the usual way, at factories, no one overturns conservation. 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 time, you need to understand exactly where you tried tomatoes. Because 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.

Have Soviet people memories that in jars with tomatoes there were always not only horseradish leaves, but also pieces of horseradish root, and these tomatoes were unusually tasty. Therefore, the mistresses of the old school and home preservation still do 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 enough popular snack especially for those who have picky households. Give some cucumbers, others tomatoes. Having prepared both in one bank, you can uncork and please everyone at once.