Green tomatoes in a spicy sauce for the winter. Green tomatoes marinated with garlic

A real hostess will be able to make a real culinary masterpiece out of any product. Surely everyone knows that tomatoes without the sun will not acquire the desired color. In the shade, green fruits will remain green, but this is not a reason to throw them away. In this form, they are definitely not suitable for eating, but if they canned, it will turn out to be very appetizing.

Oh, what winter can be without summer preparations? In the warm season, you have to work hard so that you can enjoy canned foods in the winter. If you want to cook unripe tomatoes in a jar for the winter, then you must definitely know the preservation recipe. This is a rather difficult task, but it is better to push yourself and stock up for the winter than to throw away whole tomatoes.

Salad with green tomatoes, garlic and pepper

This method of cooking is very popular in the Caucasus. The appetizer will be in perfect harmony with meat dishes, which are prepared in Georgia for any holiday.

Ingredients:

• unripe tomatoes 1.5 kg.
• pepper 0.3 kg.
• garlic 2 medium heads.
• refined oil 100 ml.
• small onion 3 pcs.
• vinegar 9% 85 ml.
• seasonings.
• greenery.
• salt to your taste, but not less than one tbsp.

Cooking:

My tomatoes and cut into slices. Transfer to a deep bowl, mix with salt. We press down with a plate so that the tomatoes release juice, put in the refrigerator for several hours. After we remove the formed liquid.

We clean the onion, finely chop. Fry it with spices in a closed pan for about 4 minutes over moderate heat. After we add pepper and move the whole mass to the tomatoes, pour the oil in the same way. We chop the greens, pour with garlic to the tomatoes, stir.

Vinegar must be boiled, then poured over vegetables. We fill the vegetable mass, put it in a cool place, wait until the tomatoes are pickled. After 48 hours, the salad will be completely ready. Remember to stir the contents a couple of times a day.

Green tomato salad with cucumbers

Delicious vegetable salad for the winter.

Ingredients:

• cucumbers 1 kg.
• green tomatoes 0.5 kg.
• zucchini 0.5 kg.
• apples 0.5 kg.
• garlic 200 g
• refined oil 100 ml.
• granulated sugar 50 g.
• tarragon 50 g.
• apple cider vinegar 100 ml.
• salt at least 40 g.

Cooking:

We wash all the fruits and chop into small pieces. Remove the core from the apples and cut into slices. We clean the garlic and chop it smaller, we do the same with tarragon. We mix the components in a large bowl, salt, add sugar, refined oil and vinegar. Thoroughly mix the mixed vegetables.

We put on the fire and wait until the ingredients boil, then keep on the stove for about 10 minutes. Immediately distribute the salad in jars and roll up hot.

Spicy green tomato salad

If you are a fan of sharp sensations, then prepare a salad for the winter according to this recipe. Be sure that someone from your family will definitely like this dish.

We will need:

• sweet pepper 1.2 kg.
• green tomato 2.5 kg.
• garlic 0.3 kg.
• hot pepper 300 g.
• parsley 300 g.

For marinade:

• red tomatoes 2 kg.
• refined oil 2 cups.
• vinegar 5% 1 tbsp.
• sugar 200 g
• salt 130 g.

Cooking:

We wash the vegetables, let dry. Unripe tomatoes should be cut into 2 parts. If the fruits are large, then divide into quarters. We remove the seeds from 2 types of pepper, cut into strips. Press the garlic through a press. We chop the parsley.

We cut the red tomatoes for the marinade and place them in a container resistant to high temperature. Add oil, vinegar, sugar and salt.

We place the dishes on the maximum fire, as soon as the contents boil, keep on the stove for about 2 more minutes. Add chopped vegetables and herbs to the marinade. Within 15 minutes, the mass should boil, do not forget to interfere. Salad after cooking should be placed in jars and immediately rolled up. We wrap the banks, put them upside down. Tomatoes should be stored in a dark place.

Korean green tomatoes: the most delicious recipe

Turning green tomatoes into a delicious salad is not difficult at all. Thanks to this method, you can enjoy cold weather preservation. A salad with a lot of vitamins is just the way in winter, when fresh vegetables are nowhere to be found.

Ingredients:

• sweet pepper 2 pcs.
• green tomatoes 1 kg.
• garlic 1 small head.
• refined oil 50 ml.
• vinegar 9% 50 ml.
• red pepper (if you like).
• greenery.
• sugar 50 g.
• salt at least 30 g.

Cooking:

Wash vegetables and chop into thin slices. We wash the pepper, remove the seed part, cut into strips. Finely chop the greens. Grind the garlic with a knife, but it is better to use a garlic maker. Pour oil and vinegar over vegetables. Stir the mass, then salt, add sugar and mix again. We fill the container with assorted vegetables and cork. We put in the refrigerator for the night. You can take a sample from the dish now, or leave the jars for the winter.

Video recipe:

Bon appetit!

Salad with green tomatoes and bell pepper

Appetizing vegetable salad, which contains many useful substances.

Ingredients:

• Bulgarian pepper of all colors 1 kg.
• green tomato 2 kg.
• onion 1 kg.

For marinade:

• refined oil 1 tbsp.
• vinegar 9% 1 tbsp.
• granulated sugar 80 g.
• warm water 300 ml.
• coarse salt 50 g.

Cooking:

We wash all the fruits and proceed to cutting. We cut the tomatoes into large slices, make half rings from the onion, divide the pepper into about 6-7 parts.

We begin to prepare the marinade. Pour water into a bowl, add salt and sugar. Pour vinegar and refined oil, stir. Pour the vegetables into the marinade, mix the assortment, close the pan. Let the vegetables stand for 120 minutes.

As soon as the time is up, put the mass on the stove. We wait for the boil, then reduce the heat, continue to cook the platter for 10 minutes.

You can safely fill the jar with a delicious salad, and store it until the coldest time. That's when he will be on the table in time.

Delicious salad with carrots and green tomatoes

Ingredients:

• green tomato 3 kg.
• carrots 1.5 kg.
• onion 1.5 kg.
• granulated sugar 150 g.
• coarse salt 100 g
• refined oil 300 g
• black peppercorns 5 pcs.
• vinegar 9% 60 g.
• bay leaf 5 pcs.

Cooking:

My tomatoes, remove the green part, chop into sticks. We clean the washed carrots and rub on a large grater. If the onion is large, then cut it into half rings, make smaller onions into rings.

We are looking for deep dishes, pour vegetables, salt well. We keep in this state for at least 10 hours. The juice that forms during this time should be poured into another container, it will be used as a marinade.

Add refined oil, vinegar, sugar to it and put it on the stove. In the process, add bay leaf and peppercorns. Bring the mixture to a boil, stirring regularly. Pour the boiling marinade to the vegetable mass, mix it.

We put the salad on medium heat, cook for about 40 minutes. Stir frequently to prevent vegetables from sticking to the bottom. As soon as you complete the process, do not wait, and fill the container with the finished product. We put the banks upside down, cover with a blanket. After complete cooling, remove to a cool room. Waiting for winter to take a sample.

Vegetable salad "Eating"

In this recipe, we will stuff tomatoes with various vegetables and seasonings.

Ingredients:

• green tomato 3 kg.
• carrots 0.5 kg.
• Bulgarian pepper 0.5 kg
• a couple of heads of garlic.
• greens (parsley, dill) 1 bunch.
• horseradish leaves 2 pcs.
• ground black pepper 1 tbsp.
• vinegar 9% 1 tbsp. to the bank.
• salt one tsp
• sugar one tbsp.

The brine will require 1 liter of water and 1 tbsp. salt.

Cooking:

We wash the fruits along with the greens. We clean the garlic, pass through the garlic. We cut the seeds from the pepper, cut into slices, rub the carrots. We make a small incision on top of the tomatoes to get the pulp with a teaspoon. Then we cut it into small sticks and mix with sugar, garlic, salt and pepper.

We fill the tomatoes with chopped products. We fill the container with tomatoes, put greens between the layers. Add 1 tbsp vinegar to each jar.

Bring water to a boil, salt. Fill the container with vegetables with brine. We sterilize for 20 minutes, then cork with lids. We put the jars upside down, wrap them up and wait for them to cool completely. After that, place in a dark, cool place for storage.

Hunting salad with cabbage

A delicious vegetable dish that will be a great addition to the side dish. It will be especially appetizing with mashed potatoes.

Ingredients:

• green tomato 200 g
• cucumber 200 g
• white cabbage 300 g
• sweet pepper 200 g.
• carrots 100 g
• garlic one clove.
• greens on one branch.
• sunflower oil 2 tbsp
• onion turnip one head.
• salt to your taste.

Cooking:

We wash the vegetables, let dry. We cut the tomatoes into small cubes, pepper into larger pieces (previously remove the seed part), turn the carrots into straws, and do the same with cucumbers. Chop up the cabbage even more.

We place the mixed vegetables in a container, add the garlic and salt the mass. Let it brew for about 60 minutes. We put them on the stove, do not let them boil. While warm, add butter and bite.

Mix the contents and lay out in containers, cover with lids. After a 10-minute sterilization, we cork the salads and turn the jars upside down, wrap them up. If you did everything according to the recipe, then you will definitely get crunchy mouth-watering vegetables.

Pickled green tomatoes in a jar

Tomatoes that have remained unripe can be pickled in any way. Today we will prepare a delicious salad with unripe tomatoes, which we will fill with a delicious filling.

Ingredients:

• green tomato 3 kg.
• carrots 100 g
• garlic one head.
• onion 3 pcs. medium size.
• parsley one bunch.

For marinade:

• vinegar 9% 2 tbsp.
• sugar 4 tbsp
• salt 2 tbsp
• bay leaf a couple of things.
• carnation 3 inflorescences.
• black pepper 7 pcs.
• allspice 5 pcs.

Cooking:

We wash the parsley, chop it in a wet state, finer. We clean the carrots and cut into slices. We clean the garlic. On all tomatoes, cuts should be made into which carrots, chopped garlic and herbs must be placed. Fill the container with vegetables.

Onions cut into rings, preferably thicker, put to the tomatoes. Fill the container with boiling water, leave for 10 minutes. Then drain the liquid into a separate bowl. Pour boiling water over the vegetables again. Add salt, sugar, seasonings to the cooled liquid, bring to a boil, do not reduce the heat for another 10 minutes. Turn off the stove, add vinegar to the marinade. We empty the jars of liquid and pour a new boiling marinade. We seal the container.

We wrap the banks, after putting them upside down.

Winter salad without sterilization

Many people remember how quite recently almost all housewives sterilized jars filled with food. This is a rather long and inconvenient process. It is better to sterilize the container in advance, so that later you can just roll up the salad.

Ingredients:

• green tomatoes 6 kg.
• carrots 1 kg.
• Bulgarian pepper 1 kg.
• hot pepper 2 pods.
• onion 1 kg.
• garlic 3 heads.
• salt 120 g.
• sugar 120 g.
• vinegar 9% 250 ml.
• refined oil 230 ml.
• water.

Cooking:

If you do not want to spend a lot of time cutting vegetables, then use the technique. So you get the same and beautiful pieces.

Tomatoes and red pepper should be cut into cubes. Pass the carrots, garlic and hot peppers through a grater. We combine assorted vegetables in one bowl, pour refined oil and put on the stove until boiling. Do not rush to immediately pour a lot of water, as the tomatoes will release their own juice. In a boiling state, add sugar, salt and vinegar. We make a minimum fire, cook vegetables for several minutes. Immediately fill the container with products and cork.

Video recipe:

Bon appetit!

Ripe and green tomato salad

Quite a tasty and unusual preparation for the winter, which will appeal to you. Surely, many have both ripe and unripe tomatoes in the summer. Here's a use for them.

Ingredients:

• red and unripe tomatoes 1 kg.
• sweet pepper 1 kg.
• onion 1 kg.
• garlic 1 head.
• bay leaf.
• allspice and peas.
• gelatin one pack.
• greenery.
• sugar and salt.

Cooking:

Tomatoes, along with peppers and onions, cut into rings, divide the garlic into small plates. Alternately fill the jar with vegetables, do not forget about the greens. Be sure to put a bay leaf and pepper in each jar at the bottom. Pour the components with boiling water so that they start up the juice.

Let's start creating the marinade. Stir gelatin in hot water until it dissolves. Pour the liquid from the jars and bring to a boil. Mix with gelatin, keep a little on maximum heat. Pour the finished marinade into jars, cork the containers. We wait for them to cool, do not forget to turn the container over.

Caviar from green tomatoes for the winter

Nothing will please the table in the winter like fresh canned vegetables. It is worth working a little in the summer to enjoy vegetable stocks in the cold season. For example, you can make caviar from green tomatoes!

Today's recipe is quite interesting, thanks to it you will get delicious caviar for the winter. If you do not have enough unripe tomatoes, then you can add ripened tomatoes. In the absence of a meat grinder, you can use a grater. As a seasoning, coriander and basil are perfect. Parsley can be used as a decoration.

Ingredients:

• green tomatoes 3 kg.
• Bulgarian pepper 1 kg.
• carrots 1 kg.
• onion 0.5 kg.
• sugar 100 g
• refined oil 1 tbsp.
• vinegar 4 tbsp
• salt one tsp
• ground black pepper one tsp

Step by step preparation:

1. We wash all vegetables: tomatoes, peppers, onions and carrots. We clean the onions, remove the top layer from the carrots, cut into cubes. Remove the seeds from the pepper and cut into small pieces. Divide tomatoes as you like. Assorted vegetables are passed through a meat grinder.

2. We move the minced vegetable into the pan, add refined oil, salt and pepper. Do not rush to add water, as the vegetables will give juice. In the process of cooking, you can add boiled water little by little. Leave the mass on a minimum heat for about 90 minutes.

3. After an hour or more of cooking, add vinegar and sugar. In the meantime, you can do the sterilization of the jars, which is a mandatory step.

4. Fill the container with caviar, cover the jars with lids and cork. We wrap the blanket upside down, hold it in this position until the caviar cools down. We send for storage in the refrigerator or basement.

Video recipe:

With the advent of winter, pickles appear on the table, both on everyday and festive occasions. And when the conservation season comes, I want to please loved ones with something new. Green tomatoes for the winter is an original and very tasty way to use unripe tomato fruits unsuitable for fresh eating.

Green tomatoes for the winter in jars

To prepare a delicious snack in jars, you need:

• 3 kg of tomatoes;
• 200 g of greens;
• a head of garlic;
• 100 g of onion;
• 30 g of salt;
• 3 stacks of sugar;
• 3 bay leaves;
• 3 liters of water;
• 200 ml of vinegar;
• 15 ml of sunflower oil per 1 liter of water.

The preparation scheme is simple:

1. Greens, garlic and sunflower oil are placed at the bottom of the sterilized container.
2. Next, the fruits of the tomato are laid and covered with onion rings.
3. Water, in which salt, sugar and bay leaf are laid out, is brought to a boil.
4. Tomatoes are poured with boiled marinade.
5. Vinegar is added to the container, after which the appetizer is sterilized for 20 minutes and sealed.

barrel recipe

Salting, which complements a variety of dishes, can also be fermented in a barrel.

Required:

• 50 kg of tomatoes;
• 1.5 kg of fresh dill;
• 250 g of tarragon and parsley;
• 150 g of garlic;
• 2 times less than hot capsicum;
• 0.5 kg of black currant leaves;
• water;
• salt.

Stages of creation:

1. A barrel is being prepared, at the bottom of which a third of the greens, garlic, pepper and leaves are placed.
2. Next, the container is half filled with sorted and washed tomatoes.
3. Then a third of the accompanying ingredients are laid out again, on which the last tomatoes are poured.
4. From above, unripe fruits are covered with the rest of herbs, garlic, pepper and leaves.
5. Prepared products are poured with saline at the rate of 80 g per 1 liter of water.
6. The barrel is closed with a lid, and after 45 days you can start tasting tomatoes.

How to ferment in a bucket?

Pickled tomatoes cooked in a plastic bucket are a great snack.

It is prepared from:

• 2 kg of green tomatoes;
• heads of garlic;
• 2 currant leaves;
• stacks of salt;
• horseradish leaf;
• dill umbrella;
• 20 ml of vinegar;
• 15 g sugar.

It is preferable to choose small fruits of approximately the same size. This is not only a tribute to the aesthetics of the dish, but also a guarantee that all tomatoes will be fermented in the same way.

The process takes the following steps:

1. A cruciform incision is made at the stalks of the tomato.
2. Leaves, garlic and dill are laid in a bucket, and then vegetables are tightly packed.
3. At the end, sugar and salt are poured, water and vinegar are poured.
4. Tomatoes will be ready after 7 days.

Georgian green tomatoes

When summer comes to an end, and there are a lot of green tomatoes left in the beds, this recipe is worth a try.

For cooking you need:

• 3 pieces of bell pepper;
• 2 pieces of hot pepper;
• 5 kg of tomatoes;
• 3 heads of garlic;
• 5 ml of vinegar;
• 5 g sugar;
• 30 g of salt;
• 1 liter of water;
• a bunch of celery, dill, cilantro and basil.

Cooking method:

1. Cuts are made at the stalks of tomatoes, after which clean fruits are poured with boiling water.
2. While the tomatoes are soaking, peeled garlic and peppers, as well as washed greens, are crushed with a blender.
3. After 20 minutes, the fruits are stuffed with a green mixture and tightly packed in jars.
4. The containers are filled with a boiling marinade of water, sugar, salt and vinegar, and then sterilized in a large saucepan.
5. After 25 minutes, the jars are sealed.

Tomatoes stuffed with garlic for the winter

Stuffed green tomatoes are an excellent appetizer.

To prepare pickles, you will need:

• tomatoes - 2 kg;
• garlic - a clove per tomato;
• water - 1 l;
• salt - 15 g;
• sugar - the same;
• vinegar - 1.5 piles;
• bay leaf - 1 pc.;
• dill in grains - 5 g.

The cooking process consists of the following steps:

1. Cuts are made in the tomatoes, which are stuffed with garlic cloves.
2. Stuffed fruits are placed in sterilized jars, which are poured with boiling marinade.
3. The containers are sealed with sterile lids.

Express cooking method

Unripe pickled tomatoes are a great addition to any side dish.

Used in cooking:

• tomatoes - 1 kg;
• garlic - 1 - 2 cloves;
• water - 1 l;
• salt - 15 g;
• sugar - twice as much;
• vinegar - 15 ml;
• sunflower oil - the same amount;
• parsley, a mixture of peppers.

To serve potatoes with a chic snack, the following steps are performed:

1. Tomatoes are cut into slices, which are folded into a saucepan, sprinkled with sugar, salt, chopped parsley, crushed garlic and poured with oil and vinegar.
2. The contents are mixed and after dissolution it moves to the cold.
3. After 2 days, the tomatoes are ready to eat.

Sharp winter preparation

Spicy Korean-style green tomatoes can be an excellent side dish for meat or fish, and can also be eaten on their own.

Ingredients:

• 1 kg tomato;
• 15 g of salt;
• 1 carrot;
• 1 sweet pepper;
• chili pepper pod;
• 5 g coriander;
• clove of garlic;
• 45 g sugar;
• 30 ml of wine vinegar and vegetable oil;
• stack of sesame oil.

Cooking method:

1. Tomatoes are cut into thin slices, which are sprinkled with salt.
2. After 20 minutes, the secreted juice is drained.
3. Straws are prepared from pepper, shavings are made from carrots, and garlic is crushed.
4. All vegetables are mixed, sprinkled with sugar and poured with vinegar.
5. Coriander and chopped chili peppers are overcooked in a pan with sesame and vegetable oil.
6. The mixture is poured over the vegetables.
7. Everything is mixed and laid out in sterile containers, which are twisted and placed in the cold.

Green tomato salad for the winter

Due to the excellent combination of green tomatoes with other vegetables, they are often closed in the form of salads.

To enjoy the taste of sweet and sour preservation in winter, you will need:

• 750 g carrots;
• the same amount of onions;
• 3 bell peppers;
• a stack of salt;
• 3 stacks of vegetable oil;
• 3 stacks of sugar;
• 3 shots of vinegar.

Cooking method:

1. A large container is taken in which the sliced ​​\u200b\u200btomatoes are added.
2. The onion is cut into half rings, which are immediately sent there.
3. Peppers are freed from seeds and cut into strips, and carrots are rubbed on a grater. After that, the vegetables are laid out to the tomatoes.
4. The prepared ingredients are sprinkled with salt and infused for about 4 hours.
5. After the allotted time, the marinade is poured into a saucepan, where sugar is poured, vinegar and oil are poured.
6. Chopped vegetables are sent to the liquid brought to a boil.
7. When the salad is stewed for 30 minutes, it is laid out in sterile jars, which are twisted and sent to a dark place.

In the preparation of green tomatoes for the winter, certain rules should be followed:

• Fruit. For preservation, whole vegetables without visible damage should be selected.
• Marinade. For longer storage in a cellar, use a dressing with the addition of vinegar.
• Tomato preparation. To make hard fruits softer, cuts should be made near the stalks.
• Sterilization during canning. For long-term storage, it is recommended to use sterilized jars. The sterilization process destroys microbes that can lead to fermentation and tearing of lids.

So, if the tomato harvest exceeded expectations, then you should definitely make original preparations for the winter from green fruits. They can become both an appetizer and a side dish, and become part of spicy salads.

Green tomatoes "lick your fingers"

For 3 kg. tomatoes

200 gr. greens: parsley, dill, cherry (or currant) leaves
100 gr. onions (I cut half an onion into each jar)
1 head of garlic

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 at the rate of 1 tablespoon per liter jar)

The same tomatoes can be cooked with a different filling (for 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.

Another option:

For 5 liters of water 1 st salt, 2 st sugar, 1 st vinegar, 300 g garlic, 5 pcs pepper, lavrushka, black peppercorns, dill, parsley. Tomatoes - a bucket with a mountain. Grind pepper, garlic in a meat grinder. Greens - cut. Mix all this, cut the tomatoes crosswise on the side where there is no tail and fill with stuffing. Put the tomatoes in jars, add lavrushka and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.

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

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 - 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"

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

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

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)

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

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

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

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

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)

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 the tomatoes and pepper 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.

Salted green tomatoes for the winter.

The most popular and traditional, green tomatoes, we have pickled. Very tasty! At 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). -Like a smiley.
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 overplayed, 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 if you want to save, then drain the brine, boil and immediately pour the tomatoes. You can close it either with a plastic lid or roll it up with an iron one. This should be done immediately after pouring 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.
Bon appetit!

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. Admire these colors. Watercolor painting!

Caviar from green tomatoes "Autumn greetings".

4 kg of green tomatoes, 1 kg of onions, 1 kg of carrots, 0.5 kg of bell peppers - green or red, 300 g of parsley root.

Wash, clean and prepare vegetables. We cut the tomatoes into slices, onions into rings, carrots and peppers into strips, parsley root into rings or grated. Pour 0.5 cups of salt into this mixture and keep it for 10-12 hours. I usually do the harvesting in the evening, and in the morning I start cooking caviar. The resulting brine is drained. (I always salt cucumbers in it. How delicious they turn out!) I add a glass of sugar, 5 pieces of pure bay leaf, 20 black peppercorns, 10 cloves and 300 g of vegetable oil to the mixture. I close the lid of the pan and simmer on low heat for about an hour. Stir regularly. Immediately transfer to clean sterilized jars and roll up. If the lids and the jars themselves are well processed, the caviar in the jars does not need to be sterilized. If in doubt, it is better to sterilize for another 10-15 minutes (half-liter or liter jars). It turns out a homogeneous mass with a sweet and sour taste. Dream!

Green tomatoes for the winter.

To prepare green tomatoes for the winter, you will need three kilograms of green tomatoes, two hundred grams of various herbs (cherry leaves, parsley, dill), one hundred grams of onions, one head of garlic. For pouring, prepare three liters of water, nine tablespoons of sugar, two tablespoons of salt, two or three bay leaves, five peas of allspice, a glass of nine percent vinegar, vegetable oil (at the rate of a tablespoon of oil per liter jar). Or you can use another filling option - for this, prepare one and a half liters of water, a tablespoon of sugar, a tablespoon of salt, a tablespoon of vinegar and a tablespoon of vegetable oil.

We first put greens, vegetable oil and garlic in a jar. After that, tomatoes, and put onions on top. Add vinegar to the finished filling and pour tomatoes with hot marinade. Sterilize jars for about fifteen minutes.

Pickled green tomatoes.

To pickle green tomatoes, you will need two kilograms of tomatoes, two tablespoons of salt, a tablespoon of vinegar, two dill umbrellas, three to five currant leaves, three to five cherry leaves, twenty grams of horseradish root or leaves, ten peppercorns, one liter of water.

Cook this way - choose tomatoes that are fairly firm, undamaged and evenly ripe. Wash them well, prick them with a fork from the side of the stalk - so they will not crack during heat treatment. Then tightly put in a jar, shift each layer with spices. Now prepare the brine, bring it to a boil and pour it into a jar. Roll up the jar with a lid and turn it upside down on a towel, cover the jars with a blanket. After the jar has cooled, put it in the place where you will store it. Can also be stored at room temperature.

Adjika from green tomatoes.

To cook green tomato adjika, you will need actually green tomatoes in the amount of five kilograms, one kilogram of sweet bell pepper, one kilogram of quince, half a kilogram of carrots, half a kilogram of zucchini, two kilograms of onions, one pod of hot pepper, one glass of table salt, one glass any greens, one glass of granulated sugar, two glasses of vegetable oil.

Now you start cooking the adjika itself - cut green tomatoes into pieces, salt them and leave for five to six hours, so excess bitterness will go away from the tomato. After this time, drain the juice. Pass quince, sweet pepper, zucchini, carrots, onions through a meat grinder. Mix all the ingredients and put on fire, cook for one hour. Add the garlic passed through the garlic press, finely chopped or minced greens and pepper (hot), continue to cook for another hour. Add vegetable oil, salt and granulated sugar to the mixture, let it boil two or three more times, after which you can pour hot adjika into jars. Now you can roll up the lids.

Recipes for the winter from green tomatoes

Canning green tomatoes for the winter a very convenient way to preserve your crop, especially in those years when tomatoes deteriorate badly due to diseases or weather conditions, not having time to ripen. And it happens that there are already enough red tomatoes and tomatoes, but there are still tomatoes on the bush.

Here come to the rescue recipes for which you can use green tomatoes without letting them go bad. Here you can find some of the most delicious recipes using green tomatoes.

Pickled green tomatoes

A rather old and proven over the years recipe for pickling green tomatoes. Tomatoes are very tasty and moderately sour. They go very well with second courses. Ideal to take with you to work for lunch, unlike red ones, they are elastic and will not be crushed on the way.

This is a delicious and proven recipe, we will tell you in our article with detailed cooking instructions.

Pickled green tomatoes

There is no exact number of kilograms in the recipe due to the fact that tomatoes of different sizes will go into jars differently and the number of kilograms will differ dramatically.

• green tomatoes;
• horseradish root;
• Garlic;
• Allspice peas;
• dill umbrellas;
• Raspberry and currant leaves;
• Laurel leaves;

Brine:

• Water - 6 liters;
• Salt - 1 cup;
• Sugar - 2 cups;
• Vinegar (9%) - 100 g (per jar).

The brine is designed for 4-re three liter jars.

Let's start cooking:

Step 1. Wash your tomatoes well and get rid of the tails.

Wash the jars thoroughly with soda, you do not need to sterilize, it is enough to wash them thoroughly with soda, it will kill all bacteria.

Step 2 In each bottle at the bottom put:

• a few pieces of horseradish root;
• 3-4 cloves of garlic;
• dill umbrella;
• 4-5 peas of allspice;
• 2-3 leaves of laurel;
• 2 leaves, currants;
• 2 raspberry leaves.

Step 3. We begin to lay tomatoes in a jar, the largest must be placed down, and the smallest must be on top, so more will enter the jar. Put another dill umbrella on top of the tomatoes.

Step 4 Put 6 liters of water on the fire and bring it to a boil. Pour boiling water over the tomatoes, cover with seaming lids and let stand for 10 minutes.

Step 5. When they stood with boiling water, pour the water back into the pan so the brine will be richer, put it on the fire and add sugar and salt there, boil the brine.

Step 6. Pour 100 g of vinegar (9%) into each bottle, pour the brine.

Step 7. After you roll up the banks, be sure to turn them over. Wrap up and leave to cool under a blanket.

Your pickled green tomatoes are ready!

Green tomatoes with vegetable filling for the winter

The recipe is far from new, but not known to everyone. Very tasty green tomatoes stuffed inside will delight you in winter, decorate the festive table and surprise guests. They will be a great addition to the second dishes. Even just standing in the basement in the bank, they will please the eye with their interesting appearance.

Despite the length of cooking time, they are worth preparing at least a few jars in the winter to please loved ones with a new taste.

Today we will tell how to cook such a blank of green tomatoes with a detailed description of the process.

Green tomatoes stuffed with vegetables

For cooking you will need:

• Green tomatoes, how many will go into a three-liter jar. Preferably medium size
• Laurel leaves - 6 pieces;
• Allspice peas - 15 pieces;
• Dill umbrellas - 6 pieces.

For filling:

• What greens do you like?
• Bulgarian pepper is not hot;
• horseradish root;
• Garlic.

Brine:

• Water - 4 liters;
• Sugar - 2 cups;
• Salts - 1 cup;
• Vinegar (9%) - 250 ml.

Calculation for 3 cans of 3 liters

Let's start cooking:

Step 1. First, prepare the jars by washing them thoroughly with soda. Put in each jar:

• laurel leaves 2 pieces;
• fragrant pepper 5 pieces;
• at the bottom of 1 piece tops of dill.

Step 2. Wash the tomatoes as thoroughly as possible and leave to dry a little, so it will be more convenient for you to stuff them.

Step 3. While water is draining from the tomatoes, prepare the filling. Place all ingredients in separate bowls without mixing.

a) Cut the bell pepper into strips.

b) Cut the horseradish root into slices.

c) Just pick dill and parsley in small sprigs.

d) Peel the garlic and cut into slices.

Step 4. Now each tomato must be cut in half almost to the end, so that you can put the filling there, but so that it does not split in half and the halves do not separate.

Step 5. Now, in each tomato, you first need to put a plate of horseradish, then a plate of garlic, a piece of pepper, and at the end stuff it all with herbs so that it closes and holds the rest of the filling.

Step 6 We put the tomatoes tightly in a jar, how much will go in there, up an umbrella of dill.

Step 7. Put 4 liters of water on the fire, boil and pour your tomatoes with boiling water, cover each jar with a lid. Let stand 10 minutes.

Step 8. Drain the water from the jars back into the pan and prepare the brine by pouring salt and sugar into the water. When it boils, pour in the vinegar.

Step 9. Pour the tomatoes with brine, roll up the lids. Turn the jars upside down. Wrap until cool.

Tomatoes are ready! Bon appetit!

Green tomatoes in vegetable filling for the winter

Very tasty tomatoes in vegetable sauce will certainly diversify your winter menu and delight you and your loved ones with the pleasant taste of tomatoes with vegetables. Ideal as an accompaniment to their potato dishes. On the festive table, they are perfect as an appetizer.

Cooking is not difficult, today we will share with you this interesting recipe.

Tomatoes (tomatoes) in vegetable filling

For cooking you will need:

• Green tomatoes. How much will go into your banks;
• Bulgarian sweet pepper. Preferably orange and red - 2 kg;
• Carrot - 0.5 kg;
• Garlic - 2 heads;
• Laurel leaves to taste.

Brine:

• Water - 4 liters;
• Salts - 1 cup;
• Sugar - 2 cups;
• Vinegar (9%) - 200 ml.

The recipe is designed for 4-re three liter jars.

Let's start cooking:

Step 1. First, prepare the vegetables:

a) With a carrot, you need to cut off the top layer with a knife.

b) Peppers and get rid of the core and membranes.

c) Peel the garlic cloves.

Step 2. Now all the vegetables must be twisted through a meat grinder with a large mesh and mixed thoroughly.

Step 3. Wash the jars with soda and put a bay leaf to taste in each at the bottom.

Step 4 Divide the vegetables into four parts and arrange them in jars.

Step 6. Put the water on the fire and after it boils, pour boiling water over your tomatoes for 15 minutes.

Step 7. When your tomatoes have stood for the right time, drain the filling back into the pan, pouring out, of course, a small part of the chopped vegetables will also pour out, but don’t worry, then you will pour them back.

Step 8. Add salt and sugar to the water, when it boils, pour out the vinegar and start pouring into the jars, since some of the vegetables were in the brine, then each time picking it up, stir so that they rise and fall back into the jars.

Step 9. Now that everything is ready, put the jars upside down and wrap them in a warm blanket, let them stand like that until the next day.

Bon appetit!

Spicy tomatoes with plums for the winter

Very interesting and unique recipe. Not only tomatoes will have an interesting taste, but also plums that will be with them. The taste of spices gives a special piquancy and uniqueness of taste. Ideally diversifies the winter menu, it is perfect for any dishes, especially meat ones. They are also unique in that in winter these tomatoes can be cut into salads and even added to pickle.

Today we will share with you this unusual recipe.

Tomatoes of any maturity (green, brown, pink, red) are suitable for this recipe.

Pickled tomatoes with plums for the winter

For cooking you will need:

• Tomatoes are not large, the smaller the better. By quantity, how much will be included in jars;
• Plums - for each bottle there should be at least 300 g of plums, preferably the Ugorka variety;
• Rosemary;
• Coriander;
• ground nutmeg;
• Provence herbs (you can buy them at the store).

Brine:

• Water - 6 liters;
• Sugar - 2 cups;
• Salt - 1 cup;
• Vinegar (9%) - 100 grams per bottle.

Let's start cooking:

Step 1. We put washed tomatoes in each jar and place plums between them or you can lay them in layers if it is more convenient for you.

Step 2. Put water on fire, after boiling, pour into jars and let stand for 10-15 minutes, depending on the size of the tomatoes, the larger they are, the longer they should stand. Be sure to cover the jar with a lid for seaming.

Step 3. Drain the water back into the pan and put it on the fire again, adding salt and sugar to it.

Step 4. In each bottle, pour a teaspoon of coriander, a teaspoon of rosemary, a teaspoon of Provence herbs, half a teaspoon of nutmeg.

Step 5. Then, when the brine is already boiling, pour 100 g of vinegar into each jar and then the brine.

Step 6. Roll up and turn over. Wrap yourself in a warm blanket until the next day.

Enjoy your meal!

Sharp green tomatoes "Spark" for the winter

This recipe is for spicy lovers. The perfect appetizer for the holidays. With these tomatoes, you can perfectly diversify such a monotonous winter menu, the point gives them a special uniqueness and originality that distinguishes this recipe from all the others.

Today we will tell you how to cook delicious spicy tomatoes in the winter.

Green tomatoes with pepper for the winter

For cooking you will need:

• Green tomatoes - how much will go into a three-liter jar;
• Bulgarian red pepper - 1 piece;
• Hot chili pepper - 1 piece;
• ground ginger - half a teaspoon;
• Black pepper hammers - a quarter of a teaspoon;
• Salt - 1 tablespoon;
• Sugar - 2 tablespoons;
• Vinegar (9%) - 50 g.

Let's start cooking:

Step 1. Wash the jar thoroughly with soda and rinse well.

Step 2. Dry thoroughly washed tomatoes so that there is no excess water.

Step 3 Cut the peppers into strips or as you like.

Step 4. Now we begin to lay our tomatoes in a jar. Between the tomatoes, it is necessary to lay both varieties of peppers evenly, as it will be more convenient for you.

Step 5 Put water on fire. After boiling, pour water into a jar and let stand for no more than 10 minutes.

Step 6. After that, drain the water back into the pan, for a richer spicy taste, change the water to a new one, otherwise you will lose some of the spiciness.

Step 7. Sugar, ginger, salt and black pepper are best mixed thoroughly, because the ginger itself can curl up into a ball when you pour boiling water.

Step 8. Before the water boils, pour the mixture into the bottle and pour the vinegar on top of the mixture.

Step 9. Fill with boiling water. Turn over and wrap well until cool.

Enjoy your meal!

Pickled green tomatoes with apple and cinnamon for the winter

canned green tomatoes for many years it has been saving housewives in preserving the harvest and diversity in the menu. But you always want something new and different. It is this recipe that will become an unusual novelty for you, a rather unusual taste of apples with cinnamon in combination with green tomatoes will become the highlight of your basement.

These tomatoes will surprise your guests with their unusual and unusual taste. Even apples from this jar will go away with a bang.

And we could not share this interesting and unusual recipe with you.

Green tomatoes with apples

For cooking you will need:

The ingredients are designed for a three-liter jar.

• Green tomatoes of medium size - how much will go into a jar;
• Apples - 2 pieces of sour varieties;
• Cinnamon - 1 teaspoon;
• Allspice peas - 5 pieces;
• Sugar - 2 tablespoons;
• Salt - 1 tablespoon;
• Vinegar (9%) - 50 grams.

Let's start cooking:

Step 1. My tomatoes, let them dry a little. There should not be excess raw water due to the fact that there are apples in the recipe, and they, in combination with raw water, can begin to ferment and your work will go to waste, because the jar will be torn off.

Step 2. Cut the apples into slices, rounds or a large cube, it's up to you.

Step 3. Now let's start the bookmark. Wash the bottle. At the bottom put allspice. We put the tomatoes in a bottle, mixing with apples in the order convenient for you. You can lay slices of apples between tomatoes, or you can lay them out in layers.

Step 4. We put water on the fire, when it boils, immediately pour tomatoes over it. Let stand for a maximum of 10 minutes, covered with a lid.

Step 5. Drain the water back into the pan. We put it on fire again.

Step 6. Pour cinnamon, sugar, salt into a jar of tomatoes. Before you pour boiling water, add vinegar to the jar.

Step 7. When the water boils, immediately pour it into a jar of tomatoes.Roll up the bank.

Step 8 Turn the bottle over and wrap it in a warm blanket until it cools completely, or simply unwrap it the next day.

Your tomatoes are ready, enjoy the unusual taste!

Bon appetit!

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Marinade filling consists of salt, sugar and vinegar dissolved in water. Dissolve salt and sugar in water while heating and stirring and boil for 10-15 minutes. Then add spices there and hold on fire for 15 minutes at a temperature close to boiling, but do not boil, because when boiling, the automatic substances of spices disappear. I usually don't do this, but immediately put them in a jar. You can change the set of spices depending on personal taste and possibilities. Then add acetic acid to the filling. You shouldn't add it right away because when the filling is boiled, the acid evaporates, from this the fill becomes weaker and its preservative effect decreases.

Acetic acid does not have to be added to the filling, you can simply pour the right amount into prepared jars of tomatoes. And one more important nuance: marinades are better in quality when they are taken for their preparation. fruit or grape vinegar.

Remove stems from tomatoes prepared for canning. Wash the tomatoes thoroughly, if they are large, cut and place in sterilized jars. And then fill the tomatoes with the prepared filling, if necessary, sterilize them and close them. If you are afraid that during sterilization the tomatoes will become too soft, it can be replaced by pasteurization at 85 * C.

canned green tomatoes for the winter
collection of 12 recipes

1. 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.

2. Stuffed green tomatoes for the winter from Elena Puzanova

3. 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.

4. Salted green tomatoes with Georgian greens from Dankino Hobby

5. You'll lick your fingers green tomatoes

For 3 kg. tomatoes

200 gr. greens: parsley, dill, cherry (or currant) leaves
100 gr. onions (I cut half an onion into each jar)
1 head of garlic

• 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 at the rate of 1 tablespoon per liter jar)

The same tomatoes can be cooked with another fill(per 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.

6. Preservation of green tomatoes from Elena Timchenko

7. Green tomatoes are “delicious”

• 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 obtained 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 drenched tomatoes with juice added 1 tablet of acetylsalicylic acid (aspirin) to a liter jar and immediately rolled up the lid.

8. Pickled, barrel tomatoes from Maxim Punchenko

9. Green tomatoes with miracle gelatin

Filling with 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.

10. Green tomatoes with cabbage

Fill:

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

• 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).
Tip from the chef: it is better to replace an aspirin tablet with 60-70 ml. vodka, the effect is the same.

11. Pickled, pickled, salted tomatoes from Artur Shpak

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.

Tell us which recipe did you like the most?