A simple recipe for small green pickled tomatoes. How to pickle green tomatoes for the winter

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.

our history

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 the preservation over 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.

Pickled green tomatoes, like in a store in Soviet times, are very fond of my grandmother, she still rolls them up, she says, there is no tastier, and never will be. I agree with her, the tomatoes, however, turn out to be delicious - moderately sweet and sour, with a slight spicy tint. Such tomatoes are the perfect appetizer for any feast, you can’t think of anything tastier. And my grandmother always serves tomatoes with mashed potatoes and a cutlet - a dish from the Soviet era, but what a yummy it is, you will never be able to refuse, even if you are on a diet, even though proper nutrition or something else. In a word, I recommend the recipe one hundred percent. Prepare those too.

- green tomatoes - 1 kg,
- hot pepper - 1 pc.,
- bay leaf - 1 pc.,
- allspice - 3 pcs.,
- peppercorns - 3 pcs.,
- water - 1 l,
- salt - 50 g,
- sugar - 50 g,
- garlic - 1 clove,
- dill sockets - 2 pcs.,
- vinegar essence - ½ tsp

Cooking

First you need to choose the right tomatoes, they should not be very green, rather a little brownish. It is better to cut and taste the tomato a little, it should not be bitter - the most important thing. Wash all the tomatoes, cut off the tails.

Wash a liter jar in advance with soda, then sterilize as you like - in the microwave / oven or over steam. Also sterilize the lid. At the bottom of the jar, throw a few rosettes of dill, a piece of hot pepper, peeled and cut a clove of garlic.

Now fill the jar with small green tomatoes. Shake the jar several times so that the tomatoes lie more tightly against each other.

Pour the tomatoes with boiling clean filtered water. Cover the neck with a lid and leave for 5 minutes.

Then drain the water and measure the volume, just in case, add a little water. For a liter of water you need to take 50 grams of salt and sugar. Pour sugar and salt into water, add bay leaf and peppercorns. Boil for three minutes, remove the laurel.

Pour the marinade back into the tomatoes, add the essence, immediately roll up the jar with a lid and put it upside down. Wrap the jar with a blanket and leave for a day. I also advise you to cook this

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 fire. 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!

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, 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, which won so many fans all over the country for a reason!

Green tomato blanks have already become a traditional snack for many families. Pickled vegetables are juicy and aromatic, with a spicy aftertaste. At the same time, tomatoes keep their shape perfectly and look very appetizing on any table. To make the blank turn out to be “lick your fingers”, you can cook it according to several simple recipes.

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

Classic marinating recipe

The method involves the preparation of a marinade, which is poured over tomatoes. The taste of vegetables has a pleasant sourness. Pickled tomatoes are stored for a long time - 2-3 years in a cool place.

Ingredients:

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

Cooking:

Soak the tomatoes in cold water for a couple of hours. Then wipe them dry with a clean towel and make punctures with a needle (2-4 punctures) near the stem.

Dill, pepper are placed in a clean jar at the bottom. Spread the tomatoes on top, lightly press down so that they lie closer to each other. No need to be afraid to damage the fruit, green tomatoes have firm flesh and do not choke.

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

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

Important!

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

Pickled green tomatoes "Lick your fingers"

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

Ingredients:

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

Cooking:

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

A liter of water is brought to a boil in a saucepan, spices, sugar and salt are added, mixed. Lastly, vinegar is added to the mixture.

Red hot peppers are cut into the jar, bay leaves and tomato slices are placed to the very top of the jar. Pour the contents with hot water and cover with a lid.

You can sterilize the workpiece in the oven for at least 15-20 minutes. Then close the jars with lids and let them cool.

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

Pickled green tomatoes without sterilization for the winter

You can refuse to sterilize jars, while the shelf life will not significantly decrease. The blank is packed in a clean container, which is washed in advance with baking soda.

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

Cooking:

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

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

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

Immediately, without letting the workpiece cool down, the container is rolled up with a lid and left for 10-12 hours at room temperature. When the contents have cooled, the jars are put in the refrigerator or cellar.

Important!

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

Green tomatoes with garlic, pepper and herbs

Those who like it spicier will like the recipe with horseradish and garlic. If desired, the amount of garlic can be reduced or, conversely, increased. It won't ruin the workpiece.

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

Cooking:

Tomatoes are well washed from contamination, if the fruits are too large, they can be cut in half. Medium-sized fruits do not need to be cut.

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

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

The jar is placed in the microwave for 10-15 minutes and the heating is turned on. Then close the container with a lid and, after cooling, clean it in a dark, cool place.

Surely many know the taste of green tomatoes since childhood. Previously, this blank was sold in stores, but you can cook it at home yourself. The recipe is very simple, even an inexperienced hostess will cope with it.

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

Cooking:

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

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

Brine is boiled on the stove: salt, granulated sugar and vinegar are added to hot water. Pour the brine into the jar.

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

Sweet pickled green tomatoes recipe

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

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

Laurel leaves and pepper are placed in a clean prepared container.

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

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

Attention!

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

When cooking, you can use a few secrets, then the workpiece will be a success:

• you need to use only homemade tomatoes, which are small in size and have an elastic skin;
• for preservation, healthy fruits are chosen, on which there are no cracks and dents;
• the blank is packed in small jars with a volume of 1.5-2 liters. They are great for storing snacks.

Salting and pickling green tomatoes is an unusual way to surprise the household with something tasty. The appetizer instantly disappears from the table, one has only to put it. Even the most sophisticated gourmets will be delighted if they try green tomatoes in brine.

Dear friends, welcome to my blog! Did everyone make it? Well done! So now you have a delicious and healthy snack for potatoes and any other side dish.

Surely many of you still have green tomatoes in the garden, which are often thrown out due to fear of solanine. Under no circumstances should you do this! Today I suggest you make a tasty and safe preparation for the winter - pickled green tomatoes.

They are unpretentious and easy to prepare. At the same time, after a certain processing, solanine, harmful to our body, is neutralized. So don't be afraid to enjoy your green tomatoes and never throw them away! Happy preparations!

Excellent tomatoes can be pickled according to this recipe. They are also called Georgian, but that is not the point. They turn out so tasty that they can be used as a separate dish on the festive table.

Ingredients:

• green tomatoes - 4 kg
• sweet pepper - 2-3 pcs.
• hot pepper - 100-200 gr.
• garlic - 150 gr.
• bunch of parsley
• bunch of celery
• brine (for 1 liter of water 2 tablespoons of salt with a slide)

We cut the garlic into strips.

Chop the parsley and celery.

Sweet pepper finely cut into cubes and mix with garlic and herbs.

We put the brine. After 2-3 minutes after boiling, remove it from the stove.

We make cuts on tomatoes.

Finely chop the hot pepper and also send it to the greens.

Mix everything thoroughly.

We stuff the tomatoes with green “minced meat”.

We put the tomatoes in a jar and pour them with boiling brine.

We close the jar with a special plastic lid, and cover it tightly with gauze on top. After a week, we remove the workpiece in the refrigerator, and before that we store it in a warm place.

Please note: if mold forms on the surface of the jar, do not be alarmed! Just carefully remove it and throw it away. And to prevent mold from forming when the brine cools, sprinkle plenty of mustard powder on top.

Green tomatoes in marinade - a simple recipe without sterilization

These tomatoes keep well even at room temperature. They look like barrels and go with any dish.

Take:

• green tomatoes
• Dill
• Celery
• tarragon
• cherry leaves
• Garlic
• coriander seeds
• mustard seeds
• coarse salt
• Pepper
• Bay leaf

Step by step cooking method:

At the bottom of the bucket we put a few sprigs of celery and dill, horseradish leaves, a sprig of tarragon, 5-6 bay leaves, 10 cherry leaves, a few cloves of garlic.

Add one tablespoon of coriander seeds and mustard seeds.

Put the pepper mixture into the bowl.

Pack the tomatoes tightly.

Add a sprig of dill, celery, horseradish, tarragon, bay and cherry leaves, garlic.

Lay a layer of green tomatoes again.

Prepare the brine: take 3.5 tablespoons of salt for every liter of cold water and stir it well until dissolved.

Pour the tomatoes with the resulting brine.

We put oppression and leave at room temperature for 2 weeks. Then we put our delicious snack in the refrigerator.

Cooking pickled green tomatoes, like in a store in Soviet times (USSR)

The easiest recipe for green tomatoes for the winter! Serve as a salad with herbs, hot peppers and mustard oil.

We will need:

• firm green tomatoes
• horseradish leaf
• garlic
• black peppercorns
• dill (umbrellas or seeds)
• acetic acid 70%
• brine (per liter of water, a tablespoon of coarse salt and sugar)

Step by step cooking method:

Prepare the brine: add salt and sugar to boiling water and keep on fire for 3-5 minutes.

At the bottom of the jar we lay out a sheet of horseradish, 4-5 cloves of garlic.

Pack green tomatoes tightly.

Add a few black peppercorns.

I put dill seeds.

Add a horseradish leaf and a slice of onion on top.

Pour the tomatoes in a jar with boiling brine.

Cover with lids and leave for 20 minutes, then pour the brine into a separate saucepan, put it on the fire and boil for 5 minutes.

Pour the brine over the tomatoes.

In each one and a half liter jar, add one teaspoon of 70% vinegar essence. Then we roll up our tomatoes, turn the jars over and wrap the blanks with a blanket. Leave to cool for a day, then put in a cool place.

Pickling green tomatoes for the winter (you'll lick your fingers!)

It turns out very tasty and fragrant preparation. This recipe is for those who have no time to mess with marinades for a long time.

Prepare:

• green tomatoes
• Bay leaf
• Cherry or currant leaves
• hot pepper
• Garlic
• A few pieces of horseradish root
• Brine: for 1 liter of water 2 tablespoons of salt, 1 tablespoon of sugar, 50 ml of apple cider vinegar 6%

Step by step cooking method:

Pour salt and sugar into cold water, stir well and add apple cider vinegar.

At the bottom of the bucket we put spices to taste (bay and cherry (currant) leaves, bitter pepper, garlic, horseradish root). Then tightly stack the green tomatoes.

At the end, put the mixture of spices back into the container.

Fill with cold brine.

We put oppression and keep the workpiece in a warm place for two weeks. During this time, green tomatoes will be ready to eat, and they can be put away in the cellar or refrigerator.

Sweet green tomatoes marinated

These tomatoes will have to tinker. Since it is necessary to cook them by the triple filling method . However, the efforts will not be in vain, because the tomatoes are very tasty.

Ingredients per liter jar:

• 2 dill umbrellas
• 2 blackcurrant or raspberry leaves (or 2 bay leaves)
• 2 tablespoons (heaping) sugar
• 1 tablespoon (without a slide) salt
• 1 partial teaspoon dry mustard
• 1 teaspoon grated garlic (3 cloves)
• 5-8 pcs. peas of any pepper
• 1 teaspoon vinegar essence 70%

Step by step cooking method:

Arrange tomatoes in jars.

Pour salt into each blank in the required proportion and pour boiling water over the tomatoes.

After 10 minutes, drain the water into the sink. During this time, the skin of vegetables will be saturated and all the poison and bitterness will come out of them.

Rub the garlic on a medium grater.

The second time, pour green tomatoes with boiling water without salt. Let stand for 10 minutes and drain the water.

Arrange peppercorns in jars.

Add mustard powder, salt and sugar.

Add grated garlic to each jar.

Fill blanks with boiling water.

Add vinegar essence. We close the jars tightly, roll them on the table so that the ingredients mix well. Now we put the blanks upside down, wrap them up and leave them to cool completely.

Marinate green tomatoes in jars in a hot way

Who does not trust cold salting, you can use this recipe. I know that many people like to pickle tomatoes in hot brine. In addition, this recipe is very simple and quick to prepare.

Take:

• green tomatoes
• Garlic
• Bay leaf
• peppercorns
• Vinegar 9%
• Sugar

Step by step cooking method:

Prepare the marinade: add one tablespoon of salt and sugar per liter of water.

Steam green tomatoes for one minute.

We put peppercorns, bay leaf, garlic in a jar.

Pack the steamed tomatoes tightly into a jar.

For each liter jar, add two tablespoons of 9% vinegar.

Pour in boiling brine.

We close the jars and wrap them in a blanket until they cool completely. We keep it warm for a week, then put it in the refrigerator and treat the household!

Pickled green tomatoes with garlic for the winter

The technology for preparing these tomatoes is similar to the Georgian recipe. However, here we will only stuff the vegetables with thin slices of garlic. It turns out awesome snack, check it out for yourself!

Prepare:

• green tomatoes
• Garlic
• Sugar
• Vinegar 9%
• Bay leaf
• Vodka

Step by step cooking method:

We make cuts on green tomatoes.

Stuff the tomatoes with thin garlic cloves.

We put the vegetables in a jar.

Pour boiling water over and leave for 5 minutes.

Meanwhile, we prepare the marinade: for a liter of water we take 2 tablespoons of sugar and 1 tablespoon of salt, as well as 100 ml of vinegar 9%. Boil 2-3 minutes.

Drain the water into the sink.

Put a bay leaf on top.

Fill jars with boiling marinade.

In each such jar, add 1 teaspoon of vodka.

We roll up the workpiece and turn it over, wrapping it in a blanket.

Do you, my dears, like pickled green tomatoes? Which recipe did you like the most? Share your opinion in the comments. See you on the blog!

Many no longer remember what spicy green tomatoes were sold in stores in cans in Soviet times.

And who has tried, is unlikely to be able to forget their spicy taste.

Three-liter and five-liter with large green fruits, peppercorns, bay leaf and one bright red hot pepper pod ...

If you want to remember the old days and cook pickled green tomatoes like in a store in the USSR, then this recipe is for you.

Pickled green tomatoes with photo

Little secret: The most delicious are those tomatoes that are still green on the outside, but have already begun to turn pink inside.

Ingredients for a 3 liter jar:

• 2 kg green tomatoes
• half or whole small chili pepper
• 2 bay leaves
• 6-8 allspice peas
• 12-15 black peppercorns
• 2 liters of water (approx.)
• 100 g salt
• 100 g sugar
• 1 teaspoon vinegar essence

Order an energy saver and forget about the former huge expenses for light

Three super delicious recipes -

How to pickle green tomatoes in the Soviet way:

1. The jar needs to be washed with baking soda (the old grandmother's way) and sterilized.

2. At the bottom of the jar, put peppercorns, bay leaf and hot pepper pod.

3. Wash the tomatoes well. Fill them to the jar to the neck.

4. Fill the jar to the top with boiling water and cover with a boiled lid. Leave for 3-4 minutes.

5. Drain the water and measure the volume. Add another 100 ml just in case.

6. Put salt and sugar in proportions of 50 g per liter of water.

7. Bring the brine to a boil.

8. Pour it back into the jar, top up with vinegar, and roll up canned green tomatoes for the winter.

9. Turn on lids and wrap with a blanket until cool.

Then store in a dark place.

The most delicious pickled green tomatoes are store-bought ready. Bon appetit and memories!

If you saw green tomatoes in a dream, then the dream may mean that in the near future you will have to spend a lot of time and effort to achieve your goal. And, if you do not give up, but go through all the trials sent to you by fate, then the result will exceed your wildest expectations.