Preservation recipes for stuffed green tomatoes. Green tomatoes with gelatin "miracle"

A few decades ago, when the harvest from the garden was the main way to feed themselves in winter, summer residents tried to put every product into action. I even had to use unripe vegetables if there was a risk that they would disappear. Thus began the canning of green tomatoes, which are toxic to humans when fresh. How to cook them right?

Canning Green Tomatoes

The main danger in such a product is solanine, so unripe tomatoes cannot be consumed without some processing steps. First of all, this is a short-term heat treatment that removes the toxin. The hostesses call soaking in salt water an alternative to it, but this process is longer, it takes 4-5 hours. When this stage is completed, you can make any preparations from green tomatoes for the winter, canned under brine or marinade.

A few basic points:

• Sterilization of jars is a must. Even if your chosen step-by-step recipe omits this step, this procedure cannot be ignored: this way you decontaminate the container and prevent it from accidentally exploding in winter.
• For canned salads, it is advisable to use tomatoes that are on the verge of maturity - if they have just formed from the ovary, the amount of solanine in them rolls over. The product is dangerous even after heat treatment.
• Do not use small tomatoes - they are too poisonous.

Recipes with photos

There are a lot of options for preserving this product at home - make a spicy pickled salad with vinegar or citric acid, or make a classic salting. You can find an interesting green tomato salad recipe for the winter in any kitchen: Korean, Georgian, Hungarian, Azerbaijani - each preparation option is original and attractive in its own way. It will be possible to eat ready-made pickles in 7-10 days.

Easy winter recipe

• Cooking time: 25 minutes.
• Servings: 7 persons.
• Purpose: for the winter.
• Kitchen: home.
• Difficulty: easy.

Housewives who value time and effort have long appreciated green tomato salad for the winter, which is preserved with ... vodka. It is very simple, fast, and the result is incredibly tasty. Alcohol is practically not felt, since its share is minimal, but such a blank is stored for a very long time. It is better to roll up a tomato snack for the winter in a large jar.

Ingredients:

• green tomatoes - 650-700 g;
• dill umbrellas - 4 pcs.;
• horseradish leaves - 2 pcs.;
• hot pepper (pods) - 2 pcs.;
• a head of garlic;
• vodka - 50 ml;
• vinegar - 70 ml;
• salt - 10 g;
• sugar - 35 g;
• boiling water - 900 ml.

Cooking method:

1. Fill the bottom of a sterilized jar with herbs.
2. Remove the stalk area from the tomatoes, put a piece of garlic there.
3. Pack the tomatoes, alternating with chopped peppers, tightly into the jar.
4. Pour in boiling water.
5. After 10 minutes, drain the liquid, boil with the remaining components (excluding alcohol and acid). Pour back.
6. Add vodka, vinegar. Roll up.

in Korean

• Cooking time: 3 hours 15 minutes.
• Servings: 12 persons.
• Purpose: for the winter.
• Cuisine: Asian.
• Difficulty: medium.

If the usual options for canned winter dishes have ceased to evoke their former admiration, and you are looking for a delicious salad that you have not tried yet, try making Korean-style green tomatoes for the winter. The main thing here is to figure out step by step how to prepare the marinade, and the rest of the steps are almost identical to the standard salting scheme. After cooking, the dish can not be closed, but immediately put on the table. It will keep in the refrigerator for another one and a half to two weeks.

Ingredients:

• green tomatoes - 1.3 kg;
• cayenne pepper (pod);
• garlic cloves - 5 pcs.;
• bell peppers - 300 g;
• sugar - 70 g;
• vinegar - 65 ml;
• salt - 35 g;
• vegetable oil - 65 ml.

Cooking method:

1. Washed tomatoes cut into semicircles, preferably thin (less than 4 mm).
2. Chop the bell pepper into short strips, push the garlic through a press.
3. Cut out the seed zone from hot peppers, chop the rest.
4. Cover these ingredients with a mixture of sugar, vinegar, salt and oil. Marinate for 3 hours.
5. Arrange in small jars, close (you can not roll up).

Snack

• Cooking time: 50 minutes.
• Number of servings: 8 persons.
• Purpose: for the winter.
• Cuisine: Azerbaijani.
• Difficulty: easy.

This appetizing appetizer is called tomato caviar. However, it is so appetizing that it would be wrong to ignore it, considering the most successful options for winter preparations from this product. The principle of operation is very simple, and the combination of key components is easy to understand if you look at the list of components. The main triple is taken in the same weight proportion, so the numbers below are just an example.

Ingredients:

• green tomatoes - 450 g;
• carrots - 450 g;
• onion - 450 g;
• vegetable oil - 110 ml;
• salt - 20 g;
• ground pepper - 8 g;
• head of garlic.

Cooking method:

1. Heat the pan, pour a third of the volume of oil. Fry green tomato slices.
2. In the new part of the oil, carry out the same steps for the grated carrots.
3. Lastly, process the chopped onion in the same way.
4. Combine all three main components in a saucepan, add grated garlic. Spice up.
5. Simmer the fried vegetables over low heat until they soften to the point where they can be mashed.
6. Salt, spread hot tomato caviar in small jars. Sterilize, roll up.

Salty

• Cooking time: 1 hour.
• Number of servings: 25 persons.
• Purpose: for the winter.
• Kitchen: home.
• Difficulty: easy.

The recipe for pickling green tomatoes can involve 2 options: either the components are poured with boiling brine, and then sterilized already in jars, or they are prepared by cold preservation. The latter helps to keep the fruits firm and firm, but boiling water removes solanine better, and if you are not sure that the blanching was successful, hot salting will guarantee the safety of the salad. Both options are stored equally well in winter.

Ingredients:

• green tomatoes - 5 kg;
• dill - 140 g;
• parsley - 30 g;
• hot pepper (pod);
• currant leaves - 7 pcs.;
• salt - 490 g;
• water - 7 l.

Cooking method:

1. Washed tomatoes to deprive the points of entry of the stalks.
2. Fill jars with them, laying them in layers and interspersing with greens. Additionally, each jar has 70 g of salt, which also needs to be sprinkled with tomatoes.
3. Leave the area from the shoulders to the throat free, otherwise the brine will not fit enough.
4. Pour cold water, let the salad stand for half an hour.
5. Strain liquid, boil. When it cools down to room temperature, pour it back in.
6. Screw it up and put it away for storage.

with garlic

• Cooking time: 1 hour.
• Number of servings: 15 persons.
• Purpose: for the winter.
• Kitchen: home.
• Difficulty: medium.

There are several ways to preserve green tomatoes marinated with garlic for the winter. However, if you want something especially beautiful, not only in terms of taste, try ... stuffing them. The set of components for such a salad, more like portioned snacks, is as simple as possible, but you can’t take your eyes off the finished dish. You can choose the list of spices optionally.

Ingredients:

• green tomatoes - 3.5 kg;
• a head of garlic;
• dill umbrellas - 5 pcs;
• parsley - 100 g;
• allspice peas - 12 pcs.;
• bay leaf - 4 pcs.;
• vinegar - 50 ml;
• salt - 55 g;
• sugar - 20 g.

Cooking method:

1. Blanch the tomatoes, pat dry with paper towels.
2. Make a cross cut so that they open like a lily flower, but retain their original shape.
3. Grate the garlic cloves, chop the parsley. Mix.
4. Gently push this mass into the incisions.
5. Fill sterilized jars with stuffed tomatoes, laying dill umbrellas, bay leaves, peppercorns between them. Pour in boiling water.
6. After half an hour, drain this liquid, boil, add salt, sugar, vinegar. Cover the tomato preparations with the resulting marinade.
7. If grated garlic remains, sprinkle on top with a cap.
8. Roll up, put away in the cold.

Salad without sterilization

• Cooking time: 4 hours 50 minutes.
• Servings: 12 persons.
• Purpose: for the winter.
• Kitchen: home.
• Difficulty: medium.

Salt or pickle tomatoes when you want a tasty and quick salad? Professionals are sure that both algorithms are equally effective. However, if you plan to prepare green tomatoes for the winter without sterilization, it is better to do this under vinegar. As a result, it turns out a sweet dish with a subtle sourness, the creation of which will be mastered by any housewife. The preparation will become especially interesting if you combine 2 types of tomatoes in a salad.

Ingredients:

• carrots - 700 g;
• green tomatoes - 1 kg;
• red tomatoes - 1 kg;
• sweet pepper - 600 g;
• onion - 550 g;
• vinegar - 110 ml;
• sugar - 110 g;
• salt - 45 g;
• vegetable oil - 110 ml.

Cooking method:

1. Grate peeled carrots using a Korean grater.
2. Cut both types of tomatoes into slices, onion and pepper into rings.
3. Boil a saucepan with oil, pour vegetables into it. Simmer the salad for half an hour.
4. Salt, turn off the stove.
5. After 4 hours, drain the liquid from the vegetables, add vinegar with sugar to it. Boil.
6. Fill sterilized jars, pour marinade, roll up.

fast food

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Purpose: for the winter.
• Kitchen: home.
• Difficulty: medium.

These spicy tomatoes with garlic and instant herbs are a gourmet snack that you cannot remain indifferent to. They can be served to the table after 2 hours, so more often they are prepared not for the winter, but for the purpose of instant consumption. However, this does not prevent the blank from being stored for more than six months if the jars are well sterilized and properly rolled up.

Ingredients:

• green tomatoes - 700 g;
• olive oil - 70 ml;
• white wine vinegar - 35 ml;
• a head of garlic;
• soy sauce - 30 ml;
• honey - 30 ml;
• sugar - 35 g;
• salt - 15 g;
• ground pepper - 6 g;
• bulb purple;
• a bunch of basil, parsley.

Cooking method:

1. Mix greens, onion half rings and pieces of garlic cloves with your hands.
2. Beat butter, honey, vinegar, soy sauce, sugar, salt. You can add mustard.
3. Cut the tomatoes into quarters, combine with the marinade and other ingredients.
4. Roll up in small jars or eat after 2 hours.

Acute

• Cooking time: 15 minutes.
• Servings: 10 persons.
• Purpose: for the winter.
• Cuisine: Georgian.
• Difficulty: medium.

The Georgian version of spicy green tomatoes will appeal to lovers of savory dishes, while it is very quick to prepare. The amount of cayenne pepper is set individually. Professionals advise considering that a wide zone of the pod is especially bitter, so if you want only a slight piquancy, use only the spout. The salad will turn out very spicy if you add more seeds from the pod.

Ingredients:

• green tomatoes - 1.2 kg;
• celery stalks - 320 g;
• parsley (greens) - 170 g;
• dill (greens) - 110 g;
• a head of garlic;
• hot peppers (pods) - 2 pcs.;
• water - 0.7 l;
• salt - 30 g.

Cooking method:

1. Cut the garlic cloves into quarters, red pepper, depriving the seeds, into thin rings.
2. Chopped celery and parsley pour water, boil. Add salt, cook for 4 more minutes.
3. Put some dill in the bottom of each jar. Fill them with tomato halves (if small, you can not cut), alternating with garlic-pepper mixture.
4. Pour hot brine, close without sterilization.

with pepper

• Cooking time: 30 minutes.
• Number of servings: 15 persons.
• Purpose: for the winter.
• Kitchen: home.
• Difficulty: medium.

For this salad, vegetables are cut very large, they are almost pickled. However, the highlight of the dish is not hidden here - attention should be paid to the substance that replaces vinegar: acetylsalicylic acid. Most housewives believe that it is safer for the body. The amount of aspirin is not indicated, since the calculation is based on the number of liter jars that you fill - 1 pc. per 1 liter

Ingredients:

• Bulgarian pepper - 1 kg;
• green tomatoes - 1 kg;
• a pod of hot pepper;
• onion - 200 g;
• sugar - 50 g;
• salt - 25 g;
• bouquets of carnations - 3 pcs.;
• aspirin tablets.

Cooking method:

1. After cutting the tomatoes and peppers into 4 parts (do not forget to remove the seeds from the latter), fill them with jars, fill with cold water.
2. Drain after a quarter of an hour, boil this liquid.
3. Sprinkle salt with sugar, throw a clove. Boil for a couple of minutes.
4. Add onion rings to the vegetable salad, pour in the cooled (!) brine.
5. Drop an aspirin tablet, close up.

Lecho

• Cooking time: 2 hours.
• Servings: 20 persons.
• Purpose: for the winter.
• Cuisine: Hungarian.
• Difficulty: medium.

This classic appetizer quickly ceased to be only the national dish of Hungary, falling in love with all of Europe. Its traditional form is sauce, because. vegetables are heavily chopped, but you can serve it as a salad. How to cook lecho? Be sure to take tomatoes, bell peppers and white onions, add any greens or even meat (if it is not a preservation for the winter), and simmer for a long time. Lecho is a great modification of the classic Hungarian version, more like a salad.

Ingredients:

• green tomatoes - 2.8 kg;
• bell pepper - 1.1 kg;
• onions - 1.1 kg;
• tomato sauce - 0.9 kg;
• vegetable oil - 430 ml.

Cooking method:

1. Pat the washed vegetables dry with paper towels. Remove the stalk from the tomatoes, cut them into slices. Deprive the peppers of the seed part, chop into strips. Chop the onion randomly.
2. Pour all the components of the future delicious winter lecho with oil and tomato sauce. Simmer for 1.5 hours using a thick saucepan with a lid.
3. Enter salt. Cook for 9 more minutes.
4. Fill sterilized jars with the resulting salad, close.

Canned Green Tomatoes - Cooking Secrets

For the most successful outcome of the venture, professionals advise paying attention to some details of a good salad and other types of preparations for the winter:

• If you do not want to do hot sterilization of jars, rinse them very well with soda and scald the inside with boiling water. This is especially important for hot canning schemes.
• When working with large volumes of tomatoes, it is possible to preserve for the winter in a saucepan through the oppression method. However, this is only true for salting.
• You don’t need to roll up the lids - take nylon ones, boil them and put them on: they will protect tomato salads in winter just as well.
• Preservation of green tomatoes can be carried out even without knowing a step-by-step recipe: keep in mind that when pickling, you need to make a 7% brine, and for pickling salad, oil and vinegar are taken in equal proportions. Spices are selected by eye, as well as herbs.
• Do not use iodized salt - the salad will darken in winter.
• If it was not possible to pick up fruits of the same size, cut the largest ones so that they approximately coincide in volume with the rest.
• The denser the tomatoes are packed, the less the effect of salt will be on them. If you have several fruits "floating" in the liquid, the salad may be too salty.

Video

CANNING GREEN TOMATOES. MANY INTERESTING RECIPES.

Your attention is presented to recipes for canning, using which you can cook at home a variety of preparations for the winter. Tips and recipes from Nadezhda.

Salted green tomatoes for the winter.

Green tomatoes "lick your fingers"

For 3 kg. tomatoes
200 gr. greens: parsley, dill, cherry leaves
(or currants)
100 gr. onions (I in each jar
sliced ​​half an onion)
1 head of garlic

Fill:

3 liters of water
9 st. spoons of sugar
2 tbsp. spoons of salt
2-3 bay leaves
5 peas allspice
1 cup 9% vinegar
Vegetable oil (taken from the calculation
1 st. spoon per liter jar)

The same tomatoes can be cooked with another
pouring (on a 3-liter jar):

1.5 liters of water
1 st. a spoonful of sugar
1 st. a spoonful of salt
1 tablespoon of vinegar
1 st. a spoonful of vegetable oil

In a jar, first put greens, garlic, vegetable oil. Then tomatoes, and on top of onions. Add vinegar to the finished filling and pour tomatoes with hot marinade. Sterilize for 15 minutes.

Green tomatoes stuffed with garlic

Filling (for three liter cans):

1 liter of water
1 glass of granulated sugar
1 st. spoonful of salt
0.5 cup 9% vinegar
Horseradish, dill, parsley

Make cuts on the tomato in several places. Insert thinly sliced ​​garlic into these slits. I cut all the tomatoes in half, and large ones into four parts. Put green tomatoes in jars, fill with hot brine. Sterilize 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave to cool.
My husband loves the Green Tomatoes Stuffed with Garlic. According to taste sensations among canned tomatoes, men gave them the first place.

Green tomatoes "drunk"

Filling (for 7 - 700 gr. jars):

1.5 liters of water
4 tbsp. spoons of sugar
2-3 tablespoons of salt
3 bay leaves
2 garlic cloves
10 allspice black peppercorns
5 pieces. carnations
2 tbsp. spoons of vodka
2 tbsp. spoons of 9% vinegar
A pinch of hot red pepper

Pour tomatoes with prepared marinade, sterilize for 15-20 minutes and roll up. Banks keep well even at room temperature.

Green tomatoes are delicious

Fill:

1 liter of water
4 tbsp. spoons of sugar
3 tsp salt
100 gr. 6% vinegar
Sweet bell pepper

Put the tomatoes and slices of bell pepper in jars, pour boiling water twice, on the third - with boiling brine and roll up. Tomatoes are very tasty.

I closed such tomatoes in tomato juice, but without the addition of vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then she poured tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled up the lid.

Green tomatoes with gelatin "miracle"

Fill:

For 1 liter of water
3 art. spoons of salt
3 art. spoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cup 6% vinegar

Soak gelatin in warm water for 40 minutes. Make a filling, boil, add gelatin and vinegar to it, boil the filling again. Fill the tomatoes with filling and sterilize for 5-10 minutes.

I have never tried green tomatoes with gelatin, but I heard good responses. Therefore, I closed two servings: from green and brown tomatoes.
P.S. No wonder these tomatoes were called "Miracle". They turned out delicious and my friends love them.

Green tomatoes with cabbage

Fill:

2.5 liters of water
100 gr. salt
200 gr. Sahara
125 gr. 9% vinegar

Spices:

Dill
Parsley
bell pepper

Coarsely chop green tomatoes and cabbage and put in a jar of spices. The first time pour boiling water, let stand for 20 minutes, the second time with the finished filling. Add 1 aspirin per quart jar and seal.

This is the recipe of my colleague, very tasty tomatoes are obtained.

According to this recipe, I closed two types of tomatoes: with filling and in tomato juice. I added salt, sugar and a little cinnamon to the cooked tomato. Boiled for 5 minutes. The tomatoes laid in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked green tomatoes in tomato and cabbage more (I generally like tomato sauce).

Green tomatoes with apples in pink brine

Fill:
1.5 liters of water
1 st. a spoonful of salt
5 st. spoons of sugar
70 gr. 6% vinegar
Allspice peas
Parsley
Apples
Beet

Put the tomatoes, a few apple slices and 2 small circles of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not put more than 2 pieces of beets, otherwise the brine will taste astringent. Pour in boiling water for 20 minutes. Then make a filling from this water, boil it. Pour the hot brine over the tomatoes and roll up the lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled for 5 minutes with vinegar, and then poured them into jars. A friend at work treated me to such delicious tomatoes.

The same tomatoes can be made without beets, they are also very tasty.

Salted green tomatoes in barrels (salted tomatoes)

Brine:
For 8 liters of boiled and chilled water

400-500 gr. salt

Spices:
For 10 kg. green tomatoes

200 gr. Sahara

200 gr. dill

10-15 gr. hot pepper (optional)

100-120 gr. blackcurrant or cherry leaves
You can salt green, ripe and brown tomatoes, but always separately. I give a recipe: how to salt green tomatoes. Pickled in the usual way, green tomatoes in finished form are quite tough. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Place the washed fruits tightly in the prepared container (barrel or aluminum utensils) along with spices, which are placed on the bottom of the barrel, in the middle and on top, and sprinkle with sugar. When laying the tomatoes, shake the dishes slightly and, after filling, pour the prepared brine. The riper and larger the fruits, the stronger the brine becomes. Close the filled dish with tomatoes with a tight lid or put a wooden circle with oppression on top. Store in a cool place. After 40-50 days, salted tomatoes will be ready to eat.

Green tomatoes with sugar in tomato (sweet tomatoes)

10 kg. tomatoes
200 gr. black currant leaves
10 gr. allspice
5 gr. cinnamon
4 kg. ripe tomatoes for tomato (or tomato paste)
3 kg. Sahara
Salt - to taste (at least 3 tablespoons)

Here is an unusual way of pickling tomatoes: instead of salt, you need to take sugar. Take green (or brown) tomatoes, sort and put in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top of them and sprinkle with sugar. Thus, do the styling without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour tomato paste (from ripe tomatoes) with sugar. Put oppression on top. For this salting method, green tomatoes can be blanched in boiling water for one to two minutes. According to this recipe, you can make canned tomatoes in jars.

Green tomatoes (fresh)

Choose thick-skinned tomatoes. Cut a little larger than a salad. Fold in jars with a capacity of 0.5 and 0.7 liters. Fill with cold water and set to sterilize for 10-15 minutes. Roll up.

Such tomatoes are good for making salad in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs to them - fresh tomato salad is ready.

Green tomatoes with grapes

Fill:

1.5 liters of water
3 art. spoons of salt
4 tbsp. spoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas

Wash the tomatoes and put in a jar, shifting with onions and spices. Put a bunch of grapes on top. Fill with brine, add vinegar essence. Sterilize the jar (3 liter) for 15 minutes.

green tomato salad V

3 kg green tomatoes
1 kg bell pepper
1 kg carrots
1 kg of onion
Hot pepper to taste

Brine:

350 gr. sunflower oil
100 gr. salt
300 gr. Sahara
100 ml. 9% vinegar

Cut the vegetables, put them in a non-oxidizing bowl, mix with salt, sugar, vinegar and oil. Let stand for a few hours (6-8) until they release their juice. Then boil for 30 minutes. Arrange the salad in jars, add 1 aspirin per liter jar and roll up. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.

Caviar from green tomatoes

3 kg. green tomatoes
1 kg. carrots
1 kg. onion
5-6 pcs. bell pepper
You can add hot pepper to taste

Fill:

1 cup of sugar
3 art. spoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)

Twist all the vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless bowl for 5-6 hours. Then boil for 30-40 minutes, spread the caviar in jars, add vinegar and roll up.

Green stuffed tomatoes

5 kg. tomatoes
1 kg. onion
1 kg. bell pepper
200 gr. garlic
3-4 pods of hot pepper
Dill, parsley

Fill:

For 1 liter of water
20 gr. salt
Spices to taste

Cut the top of the tomatoes in half so that you can remove the core. Fill the resulting hole with finely chopped or twisted vegetable mixture through a meat grinder. Sterilize: liter jars for 15-20 minutes, 3 liter jars for 25-30 minutes and roll up the lid.

Stuffed green tomatoes - 2

For the filling (for 5 three-liter jars):

2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)

Fill:

6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar

Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with vegetable mixture and close. Place carefully in jars. Soak the tomatoes twice in hot water for 10 minutes. For the third time, pour boiling marinade over, add 1 aspirin tablet to the jar and roll up.

You can do it this way too. Stuff the tomatoes in the same way, put in a saucepan, pour over the brine and put oppression on top. In a few days, stuffed tomatoes will be ready to eat.

Lecho of green tomatoes

3 kg. green tomatoes
1 kg. onion
1.5 kg. carrots
1 kg. bell pepper
1 liter spicy tomato sauce
0.5 liters of unrefined sunflower oil
Salt to taste

Grate the carrot on a coarse grater. Cut tomatoes and peppers into large slices, onion into half rings. Put vegetables in a bowl with heated oil, add tomato sauce and cook for 1.5 hours, stirring. Add salt and cook for another 10 minutes. The treatment is ready. Hot put lecho into sterilized jars and roll up.

The most popular and traditional green tomatoes,

we have salted. Very tasty! In the bazaar they are sold in large wooden barrels all year round.

Green unripe tomatoes, preferably large, fleshy.
celery-twigs
Garlic
Red hot pepper

Brine

For 1 liter of cold water (from the tap)
70 g salt (coarse)

Cut the tomatoes in half lengthwise, but not completely. If the garlic is large, then cut each clove into several slices. Pepper mode into rings (I do this with scissors, very convenient). Celery sprigs.
We put several plates of garlic, 2-3 rings of pepper into each tomato (depending on how much you like spicy, or there are children in the house). We also stuff a celery sprig, mercilessly folded several times, and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (If neat, then it is possible without threads). Bazaar aesthetes stuff red pepper in such a way that it peeks out of the tomato with a red tongue (teasing). -
At the bottom of the pan, or jars (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, push more pepper on the sides (for lovers), then again celery, etc. Top layer of celery.
We dilute salt in water and pour tomatoes. We put it under oppression. Approximately 1.5 liters of brine are used for a 3 liter jar.
When the tomatoes are replayed, they stop bubbling, the brine becomes transparent, that’s it, the pickle is ready. If you use it right away, then you don’t need to do anything else. , and iron-roll up. This should be done immediately, as soon as you fill it with boiling brine. It can be stored for a very long time, even 2 years.

The finished tomato is cut into pieces and poured with vegetable oil. You can also without oil, as you like.

Salad "Winter"

This recipe uses green tomatoes in a marinade.

5 kg green tomatoes
0.5 kg of onion
1 kg red bell pepper
300 g celery
200 g parsley
2 pods of hot pepper
100 g garlic
250 ml sunflower oil
250 ml vinegar
salt

Cut everything to taste, salt, pour oil and vinegar. Leave for a day in the refrigerator.
Arrange in jars and sterilize for 15 minutes. Roll up.

Green Stuffed Tomatoes "Take Your Eyes Out".

For a bucket of very green tomatoes, you need 200 g of garlic, 200 g of hot capsicum and 250 g of leaf celery. We pass all this through a meat grinder. Wash the tomatoes and cut off the lid or cut in half, select the pulp with a spoon. We put a burning mixture in this recess. We connect the halves together. Carefully put in three-liter jars. Do I need to say that the jars are pre-washed and sterilized? Pour in boiling brine. For 5 liters of water, 250 g of salt and 250 g of sugar. As soon as the brine is turned off, immediately pour in 250 g of vinegar. You can not twist the lid, just close it with polyethylene and take it out to a cold place. The mixture can be varied according to one's own desire and possibilities. You can add grated carrots and any other greens.
Invigorating snack!

Salad of green tomatoes "Watercolor".

The salad turns out to be very tasty and beautiful due to the green, red and orange colors in the jar. Winter table decoration. For 4 kg of green tomatoes, 1 kg of onion, 1 kg of carrots, 1 kg of red sweet bell pepper.

All vegetables are washed. Cut the tomatoes into rings or half rings. Onions, carrots and peppers - straws. Mix everything in a large saucepan or deep bowl. Pour in 0.5 cups of salt. Mix again, cover the container with a clean towel and leave for 6 hours. Then you can drain the juice. I don't usually do that. The brine is delicious, I roll it up with the salad. Heat 2 cups of vegetable oil and immediately pour into the salad. Add 1 glass of sugar. We mix everything. We lay out the salad in clean prepared glass jars. We sterilize for 15-20 minutes. Roll up. Salad ready.

Bon appetit!

Some may think that we canned green tomatoes only to dispose of the remains of the crop that did not have time to ripen on the bushes. In reality, of course, this is not the case. - this is a great way to get very tasty, appetizing and vitamin blanks. Quickly write down the recipes we have proposed and, if you do not have your own crop of unripe tomatoes, then purchase them on the market.

Sterilized Canned Green Tomato Recipes

Option number 1

This recipe is designed for a three-liter bottle, the number of tomatoes will be approximate, because you need to take exactly enough to fill the jar. It is best to prefer fruits of small and medium size, because they pass through the neck without any problems, and you can feast on them without any problems.

First of all, you need to prepare the container in the usual way - wash it with soda and sterilize in any way that is familiar to you.

Wash 1.5 kg of tomatoes, a couple of horseradish leaves and the same number of dill sprigs. Place a couple of peeled garlic cloves, horseradish and greens on the bottom, add 3 large tablespoons of vegetable oil and 100 g of vinegar. Put in the tomatoes. Peel the onion from the husk, cut into rings and put them on top.

To prepare the filling in 1.5 liters of water, add 3 tablespoons of granulated sugar and half as much salt, you can not do without a couple of parsley and peppercorns to taste. Boil the solution and pour into bottles. Cover them with lids and send them for sterilization, which should last 25 minutes. After rolling up the container, as usual, it should be turned over and wrapped.

Option number 2

Put greens and seasonings to taste in 1 liter jars (you can limit yourself to a standard set of bay leaves and peppercorns if you don’t like such “excesses”).

Cut unripe medium-sized tomato fruits in the middle, use a teaspoon or some other handy tool to pull out some of the pulp and stuff them with stuffing.

To prepare the filling, you should take 6 bell peppers, 2 bitter peppers with seeds removed (if you are not a fan of too spicy, then simply reduce the amount of this ingredient), a medium-sized head of garlic. Grind all this - you can use a meat grinder, and you can also use a blender, but in the latter case, add dense and raw vegetables in small portions. Press the stuffed tomatoes tightly and tamp on the jars.

To prepare the marinade, you should take half a can of 1 liter of granulated sugar, 7 large tablespoons of salt and 400 ml of 9% vinegar for 4 liters of liquid.

Pour the boiling marinade over the vessels and immediately place in a large pot of hot water. Naturally, a dense fabric or a lattice of wood should already lie at the bottom. This manipulation should take you 20 minutes. Roll up immediately and wrap in a warm blanket for about 24 hours.

Canned green tomatoes for the winter - recipes without sterilization

Option number 1

Prepare unripe tomatoes and bell peppers - wash the vegetables, remove the seeds and stalk from the pepper, cut into pieces. Arrange vegetables in jars.

To prepare a brine for 1 liter of water, take 3 teaspoons of salt, 4 large spoons of sugar, 100 g of 6% vinegar. Pour boiling water into jars twice, drain, and for the third time pour boiling brine, then roll up.

Option number 2

Pre-sterilize all containers and lids that you will need for conservation. At the bottom of a 3-liter bottle, place 8-10 peppercorns (take both black and allspice), a couple of parsley, a few peeled garlic cloves (you can put more than 5 pcs, some people really like the taste of such canned garlic, and the general It certainly won't spoil the taste of the dish. Pour in 100 liters of 9% vinegar.

Blanch 1.5-1.8 kg of medium-sized tomatoes in portions in boiling water (hold there for no more than 30 seconds) and put in a bottle. When it is full, pour boiling marinade over and immediately roll up. Then, as usual, turn the lid down and cover with a warm blanket. After complete cooling, the jars can be placed in the cellar or basement.

Canned Green Tomatoes with Garlic

Wash about 1.8 kg of green tomatoes and cut across, but not completely. Peel 2 heads of garlic and cut the cloves into thin slices, wash a large bunch of parsley and dill, let the water drain. Gently stuff each fruit with a sprig of parsley and a sprig of dill, a couple of slices of garlic. Do this very carefully so that the tomato does not fall apart. Wash sweet peppers, cut into strips.

At the bottom of a pre-sterilized vessel, lay half an onion head (pre-cut), a large spoonful of horseradish root shavings, a bay leaf, a few peas of allspice and black pepper, then lay the tomatoes, alternating them with strips of sweet pepper, add a little chopped horseradish leaf on top and root, 3 umbrellas of dill. Pour in boiling water and cover with a plastic lid, leave in this form for 10 minutes. Drain this water, boil again and pour into a jar for 10 minutes.

When you boil water 3 times, then add 2 large tablespoons of salt to it, one and a half - sugar (try, if the marinade did not seem very tasty to you, then you can add more sugar), leave the marinade to boil for 5 minutes. Pour 80 ml of 9% vinegar directly into the jar, fill it immediately to the top with brine, cork with a lid and wrap it in a blanket for a day, after turning it over.

Canned green tomatoes in adjika

The first thing you should do is cooking adjika. To do this, wash 200 g of bell pepper, the same amount of red hot pepper, 0.5 kg of tomatoes, peel 300 g of garlic. Pass all these components through a meat grinder. Please note that the mixture is quite spicy. If you wish, you can soften it a little - add a carrot or an apple, or put less garlic and pepper. You will also need 150 g of salt, 50 g of suneli hops and 50 ml of vegetable oil.

Wash 4 kg of green tomatoes, cut large ones into quarters, and small ones into halves, add pieces to adjika, mix everything well and put on medium heat. Don't forget to stir occasionally. After boiling, the fire should be reduced to the smallest and hold on this blank for about 20 minutes. Cut a bunch of parsley and dill, add to the brew after the specified time, cook for another couple of minutes.

Pack the mixture in pre-sterilized jars, roll up, turn over and insulate for a day.

canned green tomato salad

Very often we canning green tomatoes with salad, because such a blank, by adding other components, begins to “play” in a completely different way. Be sure to try our recipes.

Recipe #1

To prepare, cut into slices 4.5 kg of unripe tomatoes. Sprinkle them with salt and leave to infuse. Then drain the juice that stands out.

Cut into strips 1.5 kg of sweet pepper, chop the same amount of onions into rings. You can simply grate 1.5 kg of carrots, or you can use a Korean vegetable grater - it will turn out much more beautiful.

Make a vegetable mixture, add a glass of granulated sugar, half a glass of salt, the same amount of vinegar and 0.5 liters of refined sunflower oil. Pack the seasoned mixture in liter jars, sterilize them for 10 minutes, and then roll them up.

We canning green tomatoes for the winter, recipes we select in such a way that the contents of the jars please not only the taste buds, but also the eyes. Bright vegetables are very harmoniously combined in a salad with tomatoes - it’s just nice to look at such preparations.

Recipe number 2

canned green tomatoes for the winter you can also cook in tandem with cabbage - you get a wonderful salad!

Cut into slices 1 kg of greenish tomato fruits, finely chop 1 kg of white cabbage. Peel 2 sweet peppers from all unnecessary and cut into strips of 2-3 cm. Chop a couple of large onions.

Make a vegetable mixture in an enamel bowl, add 30 g of salt. Lay the circle and oppression from above, leave for 10-12 hours. The liquid that is released during the infusion process will need to be removed, and the mixture should be filled with 0.3 liters of table vinegar, 100 g of sugar, 10-14 peas of black and allspice. Lettuce boil and boil for ten minutes. Pack still hot in liter containers and sterilize for 15-20 minutes in boiling water.

Recipe number 3

Select 1 kg of medium-sized tomatoes, dip them in boiling water for a couple of minutes, and then immediately place them in cold water. Remove the skin from the fruit, and then cut into thin slices. Peel 1 kg of onion from the husk and chop it into rings. Squeeze a little juice from 1.5 kg of freshly cooked sauerkraut.

To prepare the filling, take 50 g of sugar, 30-40 g of salt, 10 g of black pepper, 3-4 parsley and the same number of allspice peas for 1 liter of water.

Lay prepared vegetables in layers in jars, add hot filling and pasteurize at 85 degrees for 20 minutes, if we are talking about 0.5 liter containers. If you packaged in liter jars, then pasteurize for 25-30 minutes.

As you can see, in order to canned green tomatoes recipes you can take a wide variety. Both lovers of spicy and sweet lovers will be able to find an option to their taste. - this is a great way to significantly diversify your winter diet and enjoy a pleasant taste. Do not forget about the benefits of this product, because there is not only a high content of lycopene (a substance that can fight cancer cells), but also iron, zinc, manganese, calcium. However, with caution, such preparations should be used by allergy sufferers and people with high acidity of the stomach.

Let's consider how to prepare canned green tomatoes. For this purpose, dense unripe fruits of medium size, without specks and wormholes, are ideal.

The filling varies according to your wishes: spicy, with chili peppers, with a lot of garlic, or sweetish with onions, carrots.

Recipes for Stuffed Green Tomatoes for the Winter

Traditional blank

The workpiece, preserved thanks to this recipe, comes out fragrant, fragrant, spicy. It is perfect as a savory snack for the winter table. It remains to boil the potatoes and cut the herring.

Cooking:

1. Sort the fruits, select whole specimens, wash, dry, make a cruciform cut to half;
2. For the filling: garlic, at the discretion - greens (cilantro, dill), bell pepper finely cut, mix. Minced meat for stuffing waiting for tomatoes is ready;
3. We put it inside the tomato with a teaspoon. We perform this operation with all vegetables;
4. We put them in prepared clean three-liter bottles;
5. Prepare the marinade: dissolve salt, sugar in water;
6. We put the pan to boil, add a bay leaf, a dozen peas of black pepper inside;
7. Boil the brine for 2-3 minutes, remove from the stove, add a glass of 9% vinegar, fill the bottle;
8. We put the jar to sterilize for about 10 minutes. Close with lids. We wrap the bottle with the workpiece and leave to cool.

We offer you to watch a video instruction on harvesting these excellent green tomatoes for the winter:

Stuffed with carrots and garlic

Appetizing appetizer for the winter. Carrots are not rubbed here, as in most recipes, but cut into circles equal to the diameter of the rest of the vegetables. Looks very elegant, decorates the winter table.

For the brine we need:

• Salt - 1 tbsp. l. with a slide;
• Water - 1 l.;
• Vinegar - 1 tbsp. l.;
• Sugar - 1 tsp;
• Peppercorns;
• Garlic, bay leaf;
• Celery branches, bitter chili - optional.

Main ingredient: unripe tomatoes.

Step by step preparation in several stages:

1. Prepare vegetables, wash thoroughly, dry;
2. Carefully cut the carrots into circles of small diameter with a thickness of 0.5 mm .;
3. We cut the tomato in the middle a little more than half, insert a circle of carrots, a clove of garlic into the resulting cut;
4. We sterilize the washed jars, boil the lids separately;
5. We put our stuffed vegetables in sterilized jars, alternating with celery greens and chopped hot peppers;
6. We prepare the filling: for this, pour salt, sugar into the container, pour the specified amount of water;
7. Boil the brine for 2 minutes, carefully pour in the vinegar in a thin stream;
8. Pour stuffed appetizer filling;
9. We sterilize for about half an hour;
10. We roll up;
11. Store in basement or closet.

Traditional stuffing under oppression

For this snack, we do not need jars, there is no sterilization process. Here, the technology of salting under pressure in one large pan will be used. Tomatoes are slightly sour, they can be eaten on the third day after cooking.

For filling we need:

• Water - 6 l;
• Kitchen salt - 1 glass without a slide;
• Sugar sand - 1.5 cups;
• Acetic essence 9% - 500 ml.

Besides:

• Green tomatoes - 2-3 kg;
• Any greens at will - 2 bunches each;
• Garlic - 2 heads;
• Hot pepper - 1 piece;
• Carrots - 2 pieces.

We prepare in the following steps:

1. For the filling: scroll vegetables in a meat grinder together with herbs;
2. Wash the tomatoes, dry them, cut them crosswise, almost cutting them so that the tomato does not fall apart;
3. Stuff the prepared tomatoes with the stuffing;
4. Prepare a large container (preferably glass), fold the prepared vegetables;
5. Pour the tomatoes with brine, put a plate upside down on top and oppress (for example, a bottle of water);
6. After a few days, the workpiece can be eaten, served at the winter holiday table.

If you did not have time to harvest ripe tomatoes before frost and have a supply of unripe fruits, then prepare a savory snack for the winter from them.

Basil successfully complements the familiar taste of winter preservation, vegetables salted according to this recipe are moderately spicy.

We will need:

For marinade:

• Salt at the rate - 3 tbsp. l.;
• Vegetable oil - 0.5 liters.
• Sugar - 1 cup;
• Acetic essence 9% - 50 ml.

Step by step description:

1. Rinse vegetables with running water, sort through. Peel onions, carrots, remove seeds from red pepper;
2. Scroll the prepared vegetables once in a meat grinder;
3. With the minced meat, start the tomatoes one at a time;
4. Transfer them to an enamel bowl, pour in vegetable oil, add salt, sugar, mix thoroughly, leave to marinate for 5 hours;
5. When the vegetables are saturated with the marinade, arrange them in hot sterile jars, adding the indicated amount of vinegar;
6. Roll up.

We would like to present you another way of preserving salted green tomatoes with basil - in Georgian:

Horseradish variant

Since ancient times, horseradish has been used to prepare pickles. In this recipe, it is used as a spice, as no other greens are used. It turns out an excellent snack, which is always appropriate on a festive winter table.

We need:

For the brine we need:

• Granulated sugar - 1 cup;
• Water - 1 liter;
• Salt rock - 3 tbsp. spoons;
• Vinegar 6% - 1 cup.

Cooking:

1. Grind horseradish with a blender (we do not recommend taking a meat grinder, it will bake your eyes);
2. Pass the peeled garlic through a press;
3. Cut the tomatoes crosswise;
4. We put grated horseradish in one cut, garlic gruel in the other;
5. We prepare jars (wash, sterilize), lids;
6. Carefully arrange the vegetables cut side up.
7. Prepare boiling water, pour 2 times into jars, hold for 10 minutes and drain;
8. Pour the vegetables with hot brine for the last time, close the lids, wrap.

See the following video for another option for harvesting tomatoes with horseradish:

Green tomatoes without vinegar with tomato juice

To prepare this snack, you can use both unripe tomatoes and brown ones. On the festive table, they look elegant, this is an independent dish.

We will need:

• Brown and green tomatoes - 10 kg;
• Onions - 2 kg;
• Carrots - 3 kg;
• Tomato juice - 3 liters;
• Vegetable oil - 150 gr.;
• Garlic - 1 head;
• Dill, cilantro, parsley - to taste.

Step by step preparation:

1. Cut off the tops of the tomatoes and carefully scoop out the pulp with a spoon. Wash a medium-sized carrot, peel it with a vegetable cutter, rub it on a grater. Cut the white onion into thin half rings, then fry the chopped vegetables, add a little salt. Next, add chopped greens, mix;
2. Stuff the green tomatoes with the minced meat;
3. Arrange the stuffed vegetables in pre-sterilized jars, pour boiled tomato juice, sterilize the jars for 1 hour (if the jar capacity is 1 liter), then roll up.

Stuffed tomatoes with chili without sterilization

In this recipe, the item with the preparation, sterilization of glass jars is excluded, which will significantly save your time. At the same time, the appetizer will not lose its own taste at all. It will especially appeal to lovers of hot chili peppers.

We will need:

• Unripe tomatoes - 4 kg;
• Chili pepper - 4 pieces;
• Carrots - 3 pieces;
• Garlic - 1 head;
• Dill, parsley - to taste.

To prepare the brine:

• Water - 1 liter;
• Sugar - 30 grams;
• Salt - 50 grams;
• Spices (hops-suneli, pepper, coriander) - optional.

Step by step preparation:

1. We prepare the filling: three washed peeled carrots on a grater;
2. Chili pepper, garlic, greens, grind in any convenient way;
3. On the washed tomatoes, we make an incision crosswise, stuff the tomatoes with the filling, make sure that the cut is not completely;
4. We shift all the components into a saucepan;
5. We boil the brine;
6. Pour boiling brine over our tomatoes;
7. From above we put oppression;
8. We keep the pot with a spicy snack in a warm place for 2-3 days so that the vegetables ferment. Then we lower the pan into the basement or send it to the balcony.

What's for lunch today? Of course, soup! Hearty, nutritious and easy to prepare.

Include legumes in your diet! Their properties are priceless. By the way, it is not necessary to cook soup or porridge. Be original and make a salad with canned red beans, which is on our website.

How to cook pork knuckle in a slow cooker, read Incredibly delicious!

From time immemorial, green tomatoes have been salted in tubs and oak barrels. This is the perfect snack for all time. Choose only the recipe according to your taste and in the winter you will be provided with a delicious preparation.

Foreword

Tomatoes are a vegetable beloved by many, which is actively eaten fresh, in the form of preservation, snacks, salads, juice is squeezed out of it. But not everyone has probably tried green tomato preparations; this is an excellent snack for the winter, which goes well with any vegetables. We offer you interesting and healthy recipes for preserving unripe tomatoes for the winter.

One of the most popular vegetable crops is the tomato. This vegetable is rich in useful substances, vitamins, minerals necessary for the functioning of all systems in the body. It is often used in the fight against extra pounds, and it is also an indispensable assistant in all kinds of diets. The use of nightshade contributes to the prevention of the development of cardiovascular diseases (heart attacks), gastritis, as well as cancers.

Green tomato is rich in a powerful substance - lycopene, which provides prevention of myocardial dysfunction, and also fights all kinds of neoplasms and cancer cells. In addition, thanks to this substance, the tomato gets such a bright color. Also, tomatoes are rich in serotonin, this substance provides us with a good mood and normalizes nervous processes. In addition to useful qualities, this vegetable is the strongest allergen. Therefore, people suffering from cardiovascular diseases, gout, kidney disease or food allergies should be careful to eat tomatoes in salted, pickled or canned form.

Preparing canned green tomatoes

Raw green tomatoes are not very popular, because they contain a specific toxin - solanine.

In unripe fruits, this substance has a high concentration, therefore, tomatoes also have a bitter aftertaste, and they can acquire taste only after cooking. At first glance, green tomatoes are used extremely rarely, however, there are many variations of their preparation. Experienced housewives skillfully use them in the preparation of all kinds of snacks, salads, marinate, roll them into jars and even add them to soups and make jam. If you have never tried green tomatoes and want to replenish your stocks for the winter with something new and useful, we have prepared the simplest recipes for green tomatoes.

Canned unripe tomatoes are a great way not only to preserve the crop that had to be picked from the garden unripe, but also to get an appetizing and vitamin preparation for the winter. We offer you the fastest and most popular preservation methods.

Stuffed green tomatoes with garlic

You will need:

• 7 kg tomato;
• liter of water;
• a glass of sugar;
• 100 ml of 9% vinegar;
• a bunch of dill, parsley;
• horseradish;
• salt (1 tablespoon);
• garlic.

Output - three three-liter jars. On the tomatoes, make cuts in two or three places and insert the garlic, cut into thin slices, there. If the tomato is large in size, it is better to cut it into halves or quarters and also stuff it with garlic. Arrange the tomatoes in jars and fill with brine, the sterilization time is 10-15 minutes before boiling. Then you can twist the jars and turn them upside down, leaving to cool. Tip: before canning, it is better to soak the tomatoes in a saline solution, which should be changed every 2 hours 3 times.

Appetizer "Glutton"

Required Ingredients:

• green tomatoes 1 kg;
• hot pepper;
• 5 cloves of garlic;
• 70 ml of 9% vinegar;
• parsley and celery;
• 1 st. l. sugar and salt.

Cut the tomatoes into slices, finely chop the greens and pepper, chop the garlic. Put it all in a saucepan and add spices, sugar and salt, do not add water yet. Cover and leave to infuse for at least a day to let the juice flow. Then put everything in sterilized jars and put it in the refrigerator, and a snack will be ready in a week. If you are preparing a blank for the winter, store it in the basement.

Marinated green tomatoes

You will need:

• 5 kg of tomatoes;
• garlic - 200 gr;
• bell pepper - 4 pcs;
• hot pepper - 2 pcs;
• parsley;
• purified water - 2-2.5 liters;
• salt - 120 gr;
• sugar - 250 gr;
• vinegar - 200 ml.

The output will be 2-3 three-liter jars, depending on the filling density of the container. Let's start with the preparation of sweet pepper: wash, cut out the seeds and stalk, and then cut into strips so that it is convenient to chop it further in a meat grinder. Prepare the tomatoes, cut small fruits into 4 parts, and large ones into 6-8. Grind garlic and pepper to a puree state using a meat grinder or blender.

Marinated green tomatoes

In a deep bowl, combine the tomatoes, a mixture of pepper and garlic, and also add pre-finely chopped parsley. Mix everything well and put the tomatoes with garlic in dry jars. Prepare the marinade: Pour water into a saucepan, add vinegar, salt and sugar. Boil it so that the sugar and salt are completely dissolved, and then pour it into jars. The sterilization time for jars filled with vegetables with garlic is 30-40 minutes. Then roll up the jars and turn them over onto the lids, wrap them in a warm blanket and let them cool gradually.

Korean style green tomatoes

Any preservation with the prefix "in Korean" delights lovers of spicy food. We offer you a simple and quick recipe for preservation for the winter from green tomatoes “in Korean”. You will need 7 cloves of garlic for 1 kilogram of tomatoes, 2 tablespoons of sugar and salt, 70 ml of vinegar. Prepare all the vegetables, wash and cut the tomatoes into slices, finely chop the garlic and hot peppers. If you don’t like too spicy, but you want to try the “Korean-style” recipe, you can reduce the amount of pepper or replace it with Bulgarian.

At the same time, remember that the “Korean-style” appetizer should be spicy, so you should still add a pepper pod, but you can remove the seeds. As an alternative to cooking vegetables "in Korean", you can use dry ground pepper. Add vinegar, sugar and salt to the tomatoes. Mix everything and transfer to jars, covered with a rubber lid, put in the refrigerator or cellar. A day later, green tomatoes "in Korean" are ready, and you can treat guests, after pouring vegetable oil.

Lightly salted tomatoes "Armenian style"

Many lovers of spicy food prefer recipes for winter spins “Armenian style”, in which case any vegetables become spicy and acquire a spicy sour taste.

You will need:

• 5 kg of unripe tomatoes;
• hot pepper (10-12 pods, less, at your discretion);
• garlic - 300 gr;
• a bunch of parsley, cilantro, dill and basil;
• 0.5 l of water;
• salt - 5 tablespoons;
• 350 ml of vinegar.

The recipe for preserving green tomatoes “in Armenian style” will not take you much time, but for lovers of spicy and spicy it will be a great snack. Peel the garlic, remove the seeds from the pepper, pass everything through a meat grinder. Also finely chop the greens and add to the resulting mass. Cut the tomatoes in half or into quarters, put everything in jars in layers and sprinkle each layer with a spicy-spicy mixture. To fill, mix water, sugar and salt and pour over the tomatoes.

The sterilization process is standard: 10-15 minutes at a temperature of 100 degrees. Spicy tomatoes "Armenian style" will be a great addition to light second courses, meat or boiled potatoes. Many housewives serve such preservation with other vegetables “Armenian style”. The “Armenian style” recipe will definitely become one of your favorite options for preparing unripe fruits of the nightshade family.

It's so nice to open a jar of cooked salad on a winter evening and enjoy a spicy and spicy taste, as well as get a portion of vitamins. Green tomato salad is incredibly tasty, it has sourness and spicy taste. Unripe tomatoes are in perfect harmony with other vegetables. We suggest you write down a couple of recipes.

Salad "Winter"

Prepare for 4 kg of tomato per kilogram of onions, carrots and sweet peppers, also 2 tbsp. tablespoons of sunflower or olive oil and salt. Wash the peppers, onions and carrots and cut into strips, and the tomatoes into rings. Place all vegetables in a deep bowl and stir. Add the only seasoning to taste - salt, and mix well again, and then cover with a towel. Let the salad brew for at least 6 hours, then drain the resulting liquid.

Heat oil in a frying pan, pour into vegetables and add sugar, mix everything again. Put everything in jars, which do not forget to sterilize. Sterilization time should be 15-20 minutes, after which blanks can be rolled up.

Fresh salad of green tomatoes and chicken fillet without sterilization

With the onset of autumn, you can prepare a vitamin and delicious fresh salad from unripe tomato fruits. For it you need the following components:

• 300 grams of chicken fillet;
• 6 unripe tomatoes;
• 1 bell pepper;
• 15 ml of olive oil;
• basil, parsley;
• half an onion;
• a teaspoon of sugar, wine vinegar and mustard;
• pepper;
• sea ​​salt.

Cut the chicken fillet into strips and fry in olive oil until golden brown. Chop the vegetables: tomatoes - in circles, bell peppers - in strips, finely chop the basil, parsley and green onions. Prepare the dressing: Combine sugar, ground black pepper, mustard, vinegar, and sea salt. Add the finished marinade to the salad and mix everything. At the end, combine all the salad ingredients, mix and pour over the prepared dressing. This is a great salad for those who follow a healthy diet.

Fresh green tomato salad

Snack with vegetables without sterilization

Unripe tomato fruits do not have a pronounced taste, so they go well with other vegetables and the dish acquires a rich and bright taste.

The following products should be taken as the basis of a recipe without sterilization:

• 3 kg of unripe tomatoes;
• carrots - 2 pcs;
• bell pepper - 1 pc;
• garlic 5 cloves;
• more greenery;
• for lovers of spicy - red pepper.

All vegetables, except tomatoes, cut into slices and put through a meat grinder. Lay the fruits of the nightshade family alternately in layers, as a result you will get a delicious preparation without sterilization for the winter.

It is not difficult for experienced housewives to prepare all kinds of variations of dishes from green tomatoes (“in Korean”, in Armenian, in marinade). And if you have a couple of proven recipes, you can absolutely make spicy snacks for the winter to any table. The easiest and fastest way is to preserve the tomato with garlic “in Korean”. The recipe is easy and everyone loves it. When canning vegetables, it is important to properly sterilize so that your twist is preserved until the winter frosts.