Green tomatoes with carrots and garlic for the winter. Green tomato preparations: recipes with photos. Soaked, pickled, salted tomatoes from Artur Shpak

Tomatoes are one of the most favorite homemade products among housewives, but delicious preserves can be made not only from ripe tomatoes, red and yellow, but also from unripe green tomatoes. Green tomatoes for the winter offer wide scope for imagination - they can be marinated separately or with other vegetables, prepared from them into salads, caviar and all kinds of snacks, and even stuffed. Well, lovers of unusual preserves can try making jam from green tomatoes.

You should choose green tomatoes for preparations based on their size; firm, medium-sized tomatoes without signs of spoilage are best suited. The size of tomatoes is important not only from the point of view of ease of cooking, but also from a safety point of view - large green tomatoes can contain compounds that are hazardous to health. In any case, you can take some measures to be completely sure that these fruits are harmless - to do this, the tomatoes should be placed in salt water for several hours immediately before processing, which will remove harmful substances.

To prepare green tomatoes for the winter, you will need wooden barrels or glass jars. Do not forget to thoroughly disinfect and sterilize containers with lids - in this case, the success of your preparations is guaranteed. Canned green tomatoes should be stored in a cool, dark place. This appetizer will serve as an excellent addition to any dish, such as fried potatoes, baked chicken and barbecue, becoming a real delight for pickle lovers.

We invite you to start our culinary selection of recipes for pickled green tomatoes, the taste of which is in no way inferior, and in some cases superior, to the taste of ripe tomatoes prepared for the winter.

Ingredients:
700 g green tomatoes,
600 ml water,
250 g sugar,
100 ml 9% acetic acid,
4 tablespoons salt,
2 small heads of garlic,
parsley and dill,
horseradish root.

Preparation:
Make small cuts in the prepared tomatoes into which you need to insert pieces of garlic. Place the tomatoes in sterilized jars. Place horseradish root and herbs between the tomatoes. Prepare the marinade by bringing water with sugar and salt to a boil. Add vinegar and pour marinade over tomatoes. Sterilize the jars by covering them with lids, seal them tightly and turn them over, leaving them under a blanket to cool.

The following preservation is prepared with the addition of bell pepper, hot pepper, dill and garlic, which makes it incredibly aromatic and rich in taste.

Marinated green tomatoes with bell peppers and dill

Ingredients:
For four liter jars:
2.5 kg green tomatoes,
200 g bell pepper,
1 hot pepper,
3 heads of garlic,
1/2 cup sugar
60 g salt,
100 ml of 9% vinegar or 150 ml of 6% vinegar.

Preparation:
Cut small tomatoes in half lengthwise, cut larger tomatoes into 6-8 slices. Chop the bell pepper and hot pepper, peel the garlic. Grind the peppers and garlic using a meat grinder or blender until smooth. Mix the tomatoes with the resulting mixture and chopped dill. Leave for a few minutes, then pour into sterilized jars. Cover the jars with lids and sterilize for 15-30 minutes, depending on the volume of the jars. Roll up the jars with lids, turn them upside down, wrap them in a warm blanket and cool.

Green tomatoes stuffed with carrots and garlic are an appetizer that is suitable for both a regular meal and a festive feast. Believe me, in winter these tomatoes are no worse than red ones!

Ingredients:
For a three-liter jar:
1.2-1.5 kg medium-sized tomatoes,
1 medium carrot
2 heads of garlic,
80 g salt,
50 g sugar,
60 ml 6% vinegar,
2 bay leaves,
4-5 peas of allspice,
1.5 liters of water,
horseradish leaves or roots,
currant leaves.

Preparation:
Wash and dry the tomatoes. Mix grated carrots with finely chopped garlic, adding a little salt. Place horseradish, currant leaves and allspice at the bottom of each sterilized jar. Using a sharp knife, make triangular cuts in the tomatoes at the stem location and remove some of the pulp. Fill the resulting depressions with the garlic-carrot mixture, compacting the mixture with your fingers. Place the stuffed tomatoes in jars and pour over the hot marinade made from water, sugar, salt and vinegar. Sterilize the workpieces, then screw them on with lids, wrap them in a blanket, and let them cool. Opened canned food should not be stored in the refrigerator for more than two days.

Green tomatoes for the winter are a great reason to experiment and try something new. Do you want to surprise your family and guests? Then make exotic jam from green tomatoes. Very tasty and unusual!

Ingredients:
1 kg of green tomatoes (can be small),
1.3 kg sugar,
400 ml water,
5 buds of cloves,
1 cinnamon stick,
4 g cardamom seeds,
a pinch of citric acid.

Preparation:
Cut the tomatoes into pieces and place in a pan of boiling water. Cook for 10-15 minutes, then drain the water and pour in hot syrup made from water and sugar. Leave for about 2 hours and then boil again for 20-25 minutes. Let the tomatoes stand again for about 2 hours and boil again until tender. This cooking method allows the tomatoes to retain their color so that the jam does not turn out dark. 15 minutes before readiness, add a gauze bag with spices and citric acid to the jam. Then discard the spices, pour the jam into sterilized jars and seal.

Tender caviar made from green tomatoes, complemented with other vegetables, is an incredibly appetizing appetizer that can be used as a side dish for various dishes or served with bread in the form of sandwiches.

Ingredients:
3 kg green tomatoes,
1 kg bell pepper,
1 kg carrots,
1 large onion,
300 g sugar,
4-6 cloves of garlic,
3 tablespoons salt,
3 tablespoons 6% vinegar,
1 tablespoon of vegetable oil.

Preparation:
Grind the prepared vegetables one by one and place them in a saucepan. Add finely chopped garlic, sugar, salt and vegetable oil. Bring the mixture to a boil and cook for 1 hour to 1.5 hours, stirring frequently. 10 minutes before cooking, add vinegar. Place the caviar into sterilized jars and roll up the lids.

Let's finish our culinary review with a very original and very spicy appetizer of an appetizing emerald green color, in which tomatoes are combined with horseradish, chili pepper and garlic. This “hot little thing” will certainly appeal to all lovers of spicy foods.

Green tomatoes with horseradish for the winter

Ingredients:
1 kg green tomatoes,
350 g horseradish,
1-2 green chili peppers,
8 cloves of garlic,
1 tablespoon salt.

Preparation:
Remove the stems from the tomatoes, chop and puree using a blender or meat grinder. Add salt. Grate the peeled horseradish on a fine grater. Add horseradish to the tomatoes along with finely chopped chili peppers and chopped or pressed garlic. For a spicier snack, you can leave the seeds in the pepper. Mix all ingredients thoroughly, place in sterilized jars and close with lids. Store the snack in the refrigerator.

Green tomatoes for the winter will always be in great demand both among those who have long been familiar with this type of canning, and among those who are trying such preparations for the first time. Take the time to pickle green tomatoes, and your efforts will, without a doubt, be rewarded with excellent results and praise from loved ones. Good luck with your preparations!

Unripe tomatoes cannot boast of their taste. But if you cook canned green tomatoes for the winter, according to proven recipes, this is a tasty and aromatic winter snack. Green tomatoes will be an excellent addition to daily dishes and a savory snack on the holiday table.

We present to your attention 5 proven recipes for preparing green tomatoes for the winter: stuffed green tomatoes, recipe for pickled green tomatoes, winter salad of green tomatoes, green tomatoes with bell peppers, recipe for canned green tomatoes with carrots.

Stuffed green tomatoes

Preparing tomatoes for this recipe takes time, but the result will exceed all expectations.

Ingredients: green tomatoes - 1 kg, hot pepper - 2 pods (to taste), parsley, dill, celery, cilantro - 200 g, salt - 1 tbsp. l., garlic – 50 g., dried dill – 50 g.

Recipe

Wash the tomatoes under running water and dry slightly. Cut the tomatoes crosswise from the side where the fruit seals, but do not cut all the way through. The second side must remain intact so that you can put the filling.

Preparing the filling: Finely chop the greens, grate the garlic, grind the hot pepper in a blender. Mix everything well, adding salt.

Now you can stuff green tomatoes(one tomato will require approximately 1 tbsp of filling). To prevent tomatoes from falling apart, you can tie them with thread.

Place the stuffed tomatoes in tight rows in a jar. Place dried dill on top.

Press down the tomatoes with a wooden or plastic circle under pressure for 5 days. After this, the green tomatoes are ready to eat. Seal the jars with lids and place in a cool, dry place.

If you want to close it for the winter, fill the tomatoes with brine consisting of 2 tbsp. l salt and 30 ml. vinegar per 1 liter of water.

Green tomatoes pickled for the winter

If you have any green tomatoes left in your garden, be sure to prepare a delicious winter snack - pickled green tomatoes in oil.

Ingredients: green cherry tomatoes – 1.5 kg, coarse sea salt 300 g, 6% wine or apple cider vinegar – 700 ml, Olive oil – 500 ml, dried hot red pepper, oregano.

Recipe

Wash the tomatoes, remove the stems. For this recipe, you can use any tomatoes, not just cherry ones.

Cut the tomatoes in half and add salt and mix. Leave in this state for 6 hours.

After the time has passed, drain the resulting liquid and leave the tomatoes to stand for another 2 hours.

Place the tomatoes in a saucepan and add vinegar and leave for 12 hours.

Drain off the juice again and place the tomatoes on a paper towel to dry.

Prepare glass jars: wash, sterilize. Place green tomatoes in jars, sprinkle with hot pepper and oregano. Fill the jars with olive oil until no air remains.

Close with sterile metal lids. After a month, pickled green tomatoes are ready to eat.

Green tomato salad for the winter

A tasty preparation - green tomato salad, will diversify your diet in winter. The salad is easy to prepare and very tasty.

Ingredients: green tomatoes – 700 g, onions – 350 g, carrots – 350 g, vinegar 9% – 75 ml, vegetable oil – 75 ml, salt – 25 g, sugar – 75 g, bay leaf – 1 pc., black peppercorns – 5-7 pcs.

Recipe

Wash and dry green tomatoes. Cut the tomatoes into four to six pieces, it all depends on the size.

Peel the onion and cut into thin half rings or rings. Add onions to tomatoes.

Peel and wash the carrots. Grate on a medium grater or a Korean salad grater. Add carrots to vegetables.

Add sugar, salt, mix. Leave the vegetables for 2 hours.

Now we add the remaining ingredients according to the recipe to our standing vegetables - oil, vinegar, peppercorns, bay leaf.

Transfer everything into a saucepan and simmer the salad under the lid over low heat for 20 minutes.

Place the prepared salad in sterile jars and roll up the lids. Turn the jar upside down and cover with a blanket until it cools completely.

After a day, remove the jars of green tomato salad to a permanent storage location until winter.

Green tomatoes with bell peppers

A fragrant appetizer of green tomatoes and bell peppers for the winter. The amount of bell pepper and garlic can be adjusted to your taste.

Green tomatoes – 600 g, red bell pepper – 1 pc., peppercorns – 3-4 pcs., cloves – 2 pcs., garlic – 3-4 cloves, bay leaf – 1 pc.

Marinade for 1 liter. water: salt – 3 tbsp. l., sugar - 4 tbsp. l., vinegar 9% - 50 ml.

Recipe

Sterilize jars in advance. Place peppercorns, cloves, garlic, and bay leaves in the bottom of each jar. You can add dill and parsley, if desired.

Fill the jars with small green tomatoes and sliced bell peppers.

Fill the jars with boiling water to the top, cover with lids and leave for 15 minutes.

Carefully pour the water from the jars into the pan, measuring its volume for preparing the marinade.

Add sugar and salt to the water and bring to a boil. Finally add vinegar and remove from heat.

Pour the prepared marinade into jars of tomatoes and bell peppers. Roll up the lids. Turn the jars over and cover them with a blanket until they cool completely.

After a day, remove the tomatoes to a permanent storage place.

Marinated green tomatoes with carrots and garlic

Sometimes there are a lot of green tomatoes left and you don’t know what to do with them? Prepare pickled tomatoes for the winter with carrots and garlic.

Ingredients for a liter jar: green tomatoes, garlic, carrots, green celery, red hot pepper.

Marinade for 1 liter of water: sugar – 1 tsp, salt – 1 tbsp. l., vinegar 9% - 1 tbsp. l., black peppercorns – 2-3 pcs., allspice – 2 pcs., cloves – 2 pcs., bay leaf, coriander – 2-3 pcs.

Recipe

Select tomatoes that are approximately the same size. Prepare carrots and garlic. Cut the carrots into slices, garlic into slices. Cut the tomato in half, just not all the way, and insert a circle of carrot and a slice of garlic into the middle.

Place the finished tomatoes in sterile jars, add a sprig of celery and a piece of hot pepper (1 cm long).

Prepare the marinade by mixing all ingredients except vinegar. As the marinade boils, pour in the vinegar. Pour the prepared marinade into the jars of tomatoes and cover with sterile lids.

We put the jars to sterilize for 15 minutes, take them out and immediately roll them up.

Turn the jars over and cover with a blanket until completely cool.

Video - Spicy green tomatoes stuffed with herbs and garlic

Bon appetit in winter!

Green tomato preparations have already become a traditional snack for many families. Pickled vegetables turn out juicy and aromatic, with a spicy aftertaste. At the same time, the tomatoes hold their shape perfectly and look very appetizing on any table. To make the preparation “finger-licking”, you can prepare it according to several simple recipes.

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

Classic marinating recipe

The method involves preparing a marinade that is poured over the tomatoes. The taste of vegetables has a pleasant sourness. Pickled tomatoes can be stored for a long time - 2-3 years in a cool place.

Ingredients:

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

Preparation:

Tomatoes are soaked in cool water for a couple of hours. Then wipe them dry with a clean towel and make punctures with a needle (2-4 punctures) near the stalk.

Place dill and pepper in a clean jar at the bottom. Place the tomatoes on top, pressing down lightly so that they lie closer to each other. There is no need to be afraid of damaging the fruit; green tomatoes have firm flesh and do not choke.

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

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

Important!

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

Pickled green tomatoes “Finger lickin’ good”

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

Ingredients:

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

Preparation:

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

Bring a liter of water to a boil in a saucepan, add spices, sugar and salt, and mix. Lastly, add vinegar to the mixture.

Cut red hot pepper into a jar, add bay leaves and tomato slices to the very top of the jar. Fill the contents with hot water and cover with a lid.

You can sterilize the workpiece in the oven for at least 15-20 minutes. Then cover the jars with lids and allow to cool.

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

Pickled green tomatoes without sterilization for the winter

You can refuse to sterilize the jars, but the shelf life will not be significantly reduced. The workpiece is packaged in a clean container, which is washed in advance with baking soda.

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

Preparation:

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

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

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

Immediately, without allowing the workpiece to cool, roll up the container with a lid and leave for 10-12 hours at room temperature. When the contents have cooled, the jars are put into the refrigerator or basement.

Important!

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

Green tomatoes with garlic, pepper and herbs

Spicy lovers will love the recipe with horseradish and garlic. If desired, the amount of garlic can be reduced or, conversely, increased. This will not spoil the workpiece.

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

Preparation:

The tomatoes are washed well to remove any contamination; if the fruits are too large, they can be cut in half. Medium-sized fruits do not need to be cut.

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

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

Place the jar in the microwave for 10-15 minutes and turn on the heat. Then close the container with a lid and, after cooling, put it in a cool, dark place.

Surely many people are familiar with the taste of green tomatoes from childhood. Previously, this preparation was sold in stores, but you can prepare it yourself at home. The recipe is very simple, even an inexperienced housewife can handle it.

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

Preparation:

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

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

Boil the brine on the stove: add salt, granulated sugar and vinegar to hot water. Pour the brine into the jar.

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

Sweet recipe for pickled green tomatoes

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

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

Place bay leaves and pepper into a clean, prepared container.

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

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

Attention!

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

When preparing, you can use several secrets, then the preparation will be a success:

You need to use only homemade tomatoes that are small in size and have elastic skin;
For preservation, choose healthy fruits that have no cracks or dents;
the workpiece is packaged in small jars with a volume of 1.5-2 liters. They are convenient for storing snacks.

Pickling and pickling green tomatoes is an unusual way to surprise your household with something tasty. The snack instantly disappears from the table, as soon as you put it down. Even the most sophisticated gourmets will be delighted if they try green tomatoes in brine.

Hello, dear hostesses and owners. Warm greetings from my virtual kitchen! 🌞

Are you ready to master the largest selection of green tomato recipes today? If you have your own favorite vegetable garden, then at the end of the season there is also a problem (or a blessing - depending on which way you look at it 😊) in the form of a large number of green tomatoes.

By removing them unripe, some people save their tomatoes from late blight attacking them, others from the early onset of cold weather, the result is the same - there are a lot of greenberries and they urgently need to be used somewhere and somehow preserved.

Good housewives know that in skillful hands, green tomatoes are used not only for ripening on the windowsill or “to throw away,” but also for delicious canning for the winter. This makes them a delicious snack that is great to eat in the winter. And today we will make just such delicious treats!

🚩 A little earlier I already posted recipes. If you haven’t seen this article yet, I recommend that you read it, very cool and simple recipes for red, ripe tomatoes.

Use the boxed table of contents to quickly navigate through recipes.

Green tomatoes for the winter - the most delicious recipe

In fact, there are simply no tasteless recipes in this collection, they are all awesome and I really like them all. It’s just that this option is the very first one that I prepared, and I still consider it one of the best, it is time-tested.

There are many more delicious options below, and perhaps you will put some other recipe on your personal podium. And that will be good too! 😊

Green tomatoes - how many will be included.
Dill - 2 umbrellas.
Black currant/raspberry/laurel leaves - 2 pcs.
Cloves - 3-4 pcs.
Sugar - 1 tbsp. l with a slide.
Salt - 1 tbsp. l without a slide.
Mustard powder - 1 tsp.
Garlic - approximately 5-7 cloves.
Allspice - 5 peas.
Peppercorns - 5-7 peas.
Acetic acid 70% - 1 tsp. (vinegar 9% - 3 tbsp.)

This recipe is old and well known, with a triple filling. My grandmother used to roll like this. She taught me that green tomatoes need to be pre-blanched in salted water and drained completely. This is necessary so that poisonous solanine comes out of green tomatoes; salt draws it out well.

If anyone remembers, it is also customary to soak eggplants in salt water for the same reason; they also contain solanine. Pronounced bitterness is one of the signs of the presence of this substance in vegetables, including green tomatoes. And before conservation you need to get rid of it.

To protect yourself from solanine, use pre-soaking in salt water (at least 2 hours) or repeated blanching.

To plant for the winter, it is better to take small round or plum-shaped tomatoes; more of them fit into a jar and they look very neat. It is also advisable to sort them out well - we do not take damaged or dented ones, only whole and strong ones.

So, rinse the tomatoes well, cut out the stem with a sharp knife and insert a slice of garlic into each of them. To do this, cut one clove into several parts. They will look very nice in a jar!

We put a couple of well-washed raspberry, currant or cherry leaves (if not, take a bay leaf) and dill umbrellas on the bottom of a clean jar (it is not necessary to sterilize, we will already pour boiling water over it several times, due to this it will be sterilized).

Place the tomatoes and garlic on top, tightly, to the top. Pour a heaping tablespoon of salt into the jar. And we proceed to preliminary blanching in salt water.

To do this, we do the first fill: pour boiling water into the jar almost to the very neck. Cover with a sterilized lid, but do not roll up. Leave it like this for 20 minutes.

After the specified time has passed, completely drain the salted water from the jar (only tomatoes and leaves remain in it), do not leave it, pour it out. Along with it, excess harmful substances from the tomatoes will leave. The color of the tomatoes will change slightly, they will become yellower.

We repeat the procedure a second time, but without salt. Just pour boiling water, wait 20 minutes and drain. Now our green tomatoes are ready for rolling.

Let's start with the main filling. Place spices in a jar, right on top of the green fruits - peppercorns, allspice, mustard powder (not only adds flavor, but also acts as a preservative), salt, sugar. You can shake the jar gently so that the spices seep down between the tomatoes.

And fill it with boiling water for the third time. Pour a teaspoon of vinegar essence (aka acetic acid) 70% into the jar. I’ll say right away that you can use regular 9% vinegar, but then you need to take more of it - 3 tablespoons, because it is not as concentrated as the essence.

We close the workpiece with a lid and roll it tightly.

Turn it over onto the lid, placing a towel under it. Let's see if anything is leaking. We wrap the jar in this position with a warm blanket and leave it under it at room temperature until it cools completely. After which it can be put away for storage.

Oh, and it turns out delicious! I REALLY love this recipe. 👍

Finger licking green tomato and garlic recipe

Delicious spicy tomatoes. This recipe is marinated and spicier than the previous one, but otherwise they are similar. The filling will also be triple. We will get greenfinches marinated with garlic without sterilization, but with preliminary blanching.

There is nothing complicated in the recipe, we will analyze everything step by step. The recipe is for a 3 liter jar.

Ingredients for a 3 liter jar:

Green tomatoes - how many will be included.
Dill umbrellas - several pieces.
Bay leaf 3 pcs.
Garlic - 3 cloves.
Currant sprig - 1 pc.
Cherry sprig - 1 pc.
Peppercorns - 5 pcs.
Coriander - 1/2 tsp.
Cloves - 2 pcs.
Sugar - 2 tbsp. l.
Salt - 1 tbsp. l. with a slide.
Vinegar 9% - 3 tbsp. l. (70% - 1 tsp)
Boiling water - 1.2 l.

Let's prepare, wash and sort the tomatoes. For canning, it is better to take small specimens so that more of them fit into the jar. And those that are larger are better left for ripening.

Wash the jars clean with baking soda and pour boiling water over them. It is not necessary to sterilize them; we will pour boiling water over them several times and the necessary disinfection will be achieved in this way.

Place a bay leaf, dill umbrellas, garlic cloves, cherry and currant branches (or leaves) on the bottom of each jar; it is better to take young ones. We don’t add salt, sugar and vinegar yet, we’ll do that a little later.

We put our tomatoes on top - how many will fit in the jar. Boil water in a saucepan, add a tablespoon of salt to the jar and pour boiling water, slowly, so as not to burst from the temperature difference, to the very top - right up to the lid.

Cover with sterilized lids and let stand for 10-20 minutes. After which we completely drain the water from the first fill (this is convenient to do using a lid with holes), leaving only the tomatoes and leaves inside.

This is pre-blanching, in Russian, scalding products before putting them into preparation for the purpose of disinfecting them, as well as improving their characteristics (for example, to give greater softness or eliminate astringency, but in our case we must eliminate harmful solanine).

We repeat the procedure a second time without using salt and leave the tomatoes in boiling water for 10 minutes. We drain the water again.

The third time, this is our main filling followed by seaming, so we put salt, sugar, coriander, and cloves in each jar directly on top of the tomatoes.

Pour in boiling water to the top, then pour in vinegar essence (or vinegar) and roll up.

Here it is worth saying a few words about vinegar. We fill it in at the very end. Three tablespoons of 9% vinegar can be replaced with 1 tsp. vinegar essence 70%.

Do what is most convenient for you, from what is available.

We turn the rolled up jars onto their lids and wrap them in something warm until they cool completely. We put the cooled workpiece away for storage in a dark and cool place - a cellar or pantry.

Yummy green tomato dish is ready! You'll lick your fingers - checked. 👍

A simple recipe for green tomatoes for the winter in a jar without sterilization

I am often asked for a recipe for green mushrooms for the winter without cooking or sterilization. I have one!

These pickled tomatoes have an absolutely bomb taste - very piquant, moderately spicy, crispy and juicy. They are successfully stored in the refrigerator or in a very cool cellar until May.

And they are so good that at one time I was completely obsessed with them. I cooked only this recipe to the detriment of others - I liked it so much! Because it is very labor-intensive and fast.

Ingredients:

Tomatoes - 1.2 kg.
Red bell pepper - 300 gr.
Hot pepper - 1/2 pod.
Garlic - 1 head.
Parsley - 1 bunch.
Sugar - 2 tbsp. l.
Salt - 1 tbsp.
Vegetable oil - 3 tbsp. l.
Vinegar 9% - 2 tbsp.

Green tomatoes need to be prepared first. This is a recipe without sterilization or blanching, and uses salt water soaking to remove harmful solanine. To do this, we make a good saline solution - at the rate of 1 tbsp. salt per 1 liter of water.

On each tomato we make a small puncture with a knife or fork on top in the place where the stalk is. And leave them in this solution for at least 2 hours, and preferably overnight. Salt will draw out everything we don't need.

We wash the remaining vegetables in this recipe very well in hot water and dry them on a towel. I think it is unnecessary to say that all dishes, all utensils and even hands should be crystal clean, and jars sterilized.

We cut the tomatoes into thick slices, cutting out the dense and hard place to which the stalk was attached.

Cut the bell pepper into strips. It is better if it is red or at least orange - it will look very beautiful, contrasting and bright in the jar. Nobody canceled aesthetics. 😄

We also finely chop the parsley. Other greens don't work well in this recipe. Of course, you can experiment, but for my taste parsley was perfect.

Peel the garlic and cut into thin slices; do not press through a press or grate. Now it’s the turn of the hot pepper, you need to chop it into small cubes. We don't take seeds, only the pulp.

Here you should focus more on your taste; if you are afraid that it will be too spicy, then put less the first time. And so, for a given amount of ingredients, I take half a medium pod and for my taste it turns out to be a good, moderate spiciness.

So, mix all the prepared ingredients in one clean bowl (you can pre-dive it with boiling water).

Add salt and sugar. Mix carefully, being careful not to crush the slices. Leave for 10 minutes so that the spices dissolve and the vegetables themselves release their juice.

When the vegetables are steeped, add vegetable oil and vinegar. Mix well again. The aroma is already divine!

Leave in the marinade at room temperature for 30 minutes. After this time, there will already be some juice at the bottom. This will be the only liquid that we will use for preparation. No more water is needed.

Place the mixture in sterilized jars.

I would like to note that when it comes to recipes like this one, when we do without sterilization and we only have spices and vinegar as preservatives, then, as I already wrote above, absolutely everything must be clean. All utensils that are involved in the process.

The safety of the workpiece in this recipe is ensured by the disinfecting properties of vinegar. And, if all the conditions are met, then the closed jar will stand perfectly for at least six months in a cool place - tested! But the opened one will need to be eaten within a week and stored only in the refrigerator.

So, we immersed the vegetables in jars and filled them with the juice that remained at the bottom. With this amount of ingredients you should get two 1 liter jars.

We close the jars with screw caps or roll them up. We turn it over onto the lid and in this form immediately put it in the refrigerator for two days, periodically turning it over to normal and allowing the juice to be well distributed among the vegetables.

Two days later we store it in its normal position. Preferably in the refrigerator, a cold cellar is also suitable and, of course, the jars should not be exposed to daylight.

Be sure to try this preparation, at least a couple of cans - you’ll like it, I’m sure!

Korean green tomatoes - the most delicious recipe

I recently tried this option and really liked it! You can watch the preparation in this video, and just below I will write the ingredients and the whole process step by step for your convenience. I will also give my comments regarding this recipe.

Ingredients:

Green tomatoes – 1 kg
Carrots – 1 pc. (250 g)
Garlic – 8 cloves
Onion - 1 pc.
Salt – 1 tbsp.
Sugar – 2 tbsp.
Hot pepper – 0.5-1 pcs. (taste)
Ground coriander - 2 tsp. with a slide You can use coriander seeds, but not necessarily.
Vegetable oil – 7-8 tbsp.
Vinegar 9% – 2 tbsp.
Parsley – 0.5-1 bunch

Grate the carrots using a Korean carrot grater (or simply cut thinly with a knife).
Add a little salt to it and mix with your hands until it becomes soft.
Cut the onion into half rings.
Pour a little vegetable oil into a frying pan and fry the onion in it until golden brown.
Cut the hot pepper into small pieces and add it to the onion in the frying pan.
Add ground coriander to them and fry for a couple more minutes together.
While the onions are frying, cut the tomatoes into thin slices.
Pass the garlic through a press.
Finely chop the parsley and cilantro.
Let's start mixing the ingredients: add tomatoes in slices, garlic, fried onions with hot pepper and coriander, parsley and cilantro, sugar, salt to the carrots.
Mix everything together well and leave to stand for 5 minutes.
Add 9% vinegar. Stir well again.
Cover with a plate and put under pressure in the refrigerator for a day.
Korean marinated tomatoes are ready!
We eat it immediately or close it for the winter and sterilize it.

It turns out very tasty! These carrots and the tomatoes themselves are so crispy, and the marinade is wonderful. The author of the video offers this option for fresh consumption. I, having appreciated this recipe, the next time I make it, I’ll definitely bake it for the winter.

To do this, you just need to place the workpiece in jars along with the delicious juice that has been released, sterilize for 15 minutes and roll up. If anyone doesn’t know how to sterilize, I’ll tell you. Take a large saucepan that will fit all your jars. Place a towel or cloth on the bottom (this is necessary so that the jars do not burst from direct contact with the bottom of the pan when heated).

Place the jars with all their contents on top of the towel and cover them with clean lids. We fill the pan with water so that it reaches what is called “the hangers” of the jars. And in this form we put it on the fire. The water will boil and the entire contents of the jars will be completely sterilized in 15 minutes (this is the time for 1 liter jars). If you have 3 liter jars, then you need to sterilize longer - 30 minutes.

After the sterilization time has passed, we take out the jars and roll them up. This way our yummy food will be preserved for the winter.

Georgian green tomatoes - the most delicious recipe

Spicy, fiery salted tomatoes with filling will not leave anyone indifferent! A super appetizer for any feast, it always attracts the attention of guests and never goes uneaten.

Ingredients:

Tomatoes – 1 kg
Celery – 1 bunch (large)
Hot pepper – 50 g
Garlic – 50-70 g
Water – 1 l.
Salt – 2 tbsp.

I sort through the tomatoes, taking only whole and beautiful ones. It is better if they are milky green or brown. I pre-soak it in salt water (1 tablespoon of salt per 1 liter of water) for 2 hours or overnight. This will help rid them of harmful substances, solanine and nitrates.

We cut the tomatoes crosswise, but not all the way, so as not to fall apart. They should hold the filling tightly.

And the filling consists of finely chopped and mixed vegetables - garlic, hot pepper (if you leave the seeds in it, it will be super hot 🌶), celery tops without a stalk.

Fill the tomatoes with the filling through the cut. If you cut it correctly, it will stick well inside. It turned out great, let's move on to preparing the brine.

Place a saucepan of water on the fire, in which we dissolve the salt (in the proportion of 2 tablespoons per 1 liter of water) and bring to a boil. That's all the brine! For those who don't like vinegar, this recipe is perfect.

We took the tops of the celery for the filling, but the stems will go into the brine. Place Georgian-style stuffed tomatoes in jars, throw in celery stalks, and fill with boiling brine. We additionally sterilize for 15 minutes and roll up for the winter.

Mind-blowingly delicious!

The most delicious recipe for Armenian green tomatoes for the winter

Recently, namely last year, this recipe for green tomatoes has settled in my piggy bank. I went so far that I didn’t calm down until I ate the whole jar. Spicy and the marinade is very tasty. It’s a pity that I closed only one for testing, I needed more. Try it too!

Ingredients and a brief step-by-step description below under this video:

Ingredients:

Green tomatoes -1-1.2 kg
Sweet pepper - 1 -2 pcs.
Garlic - 2 heads
Hot pepper - 1/2 - 1 pc.

For the marinade:

Water - 1 l
Salt - 1 tbsp.
Sugar -2 tbsp. l.
Vinegar 9% – 100 ml

Brief step-by-step description of preparation:

We take green elongated tomatoes and make several not too deep transverse cuts on each one.
Grind sweet peppers, garlic and hot peppers in a blender until completely homogeneous.
We stuff the tomatoes with this spicy mixture using a teaspoon, and don’t skimp on the filling.
Place black and allspice peppers, chopped parsley, celery or cilantro into jars.
Next we place the tomatoes, and also put the remaining filling in the jars.
For the marinade, bring water to a boil, add salt and sugar, cook for 1-2 minutes and finally add vinegar.
Pour the hot marinade into the jars of tomatoes.
Sterilize in a separate pan on a towel in boiling water up to the hanger for 15-20 minutes.
Roll up.
You can try the yummy food after 4 weeks.

Green tomatoes for the winter, marinated like in the store

Great recipe, I found it in an old newspaper and copied it into my cookbook. Delicious!

I liked the presence of horseradish in it, which gives it a special spicy taste and aroma. Really resembles the green tomatoes that used to be sold in cans.

Ingredients for a 3 liter jar:

Green or brown tomatoes - how many will fit in the jar.
Bay leaf - 2 pcs.
Horseradish leaf - 1 pc.
Horseradish root - 40 gr.
Umbrellas (or tops) of dill - 2 pcs.
Onion - 1/2 medium onion.
Garlic - 3 cloves.
Black peppercorns - 5-6 pcs.
Vinegar 9% - 3 tbsp. l.
Salt - 1 tbsp. with a slide.
Sugar - 2 tbsp.

Wash and sort the tomatoes. Place a bay leaf, horseradish root, horseradish leaf, garlic, onion cut into half rings, dill umbrellas and a little dill on the bottom of a sterilized jar. Place tomatoes on top of this.

Boil water and fill the jar to the top, cover with a lid. Let stand in this form for 20 minutes and while the tomatoes are infused, boil a new portion of water. Drain the first water completely.

Fill the jar to the top a second time and let stand for 20 minutes. Then return the water from the jar to the pan and make a marinade based on it.

To do this, bring the filling water to a boil, add sugar and salt, stir until completely dissolved. Before rolling, put peppercorns in a jar, pour in vinegar and add marinade. Cork. Wrap until completely cool. Store in a dark and cool place.

Enjoy eating in 4 weeks. Bon appetit!

Marinated green tomatoes with garlic and carrots

This recipe involves sterilization and is prepared with vinegar. Green tomatoes are stuffed with carrots and garlic - a very successful combination!

They turn out to have an excellent piquant taste, moderately spicy. If you like it spicier, add more hot chili pepper.

Ingredients for 1 liter jar:

Green tomatoes, as much as will go in.
Bay leaf - 1-2 pcs.
Black peppercorns - 4 pcs.
Cloves - 3 pcs.
Parsley - 3 sprigs.
Chili pepper - 1-2 pcs (more is possible).
Garlic - 1 head (for filling).
Carrots - 1 piece (for filling).

Marinade for 1 liter jar:

Water - 500 ml.
Salt - 3/4 tbsp. l.
Sugar - 1 tbsp. l with a slide.
Peppercorns - 3 pcs.
Vinegar 9% - 1 tbsp. l.

First, let's prepare the jars: they must be clean. At the bottom of each of them we put bay leaf, spices, a couple of chili peppers and parsley.

We wash the tomatoes well and make a cross-shaped cut on them, about 2/3 deep. Make sure it holds and doesn't fall apart.

Peel the garlic and cut into very thin slices. We also cut the carrots very thinly. Place vegetable slices into the slits as a filling.

Place the tomatoes stuffed in this way in a jar, tightly enough, to the top, and so that they do not hang out there.

Prepare the marinade: bring water to a boil, dissolve salt and sugar in it, add peppercorns. When the marinade boils, add vinegar.

Pour the marinade into the jars almost to the top, leaving 1-2 cm to the lid. We don’t roll them up yet, just cover them with sterilized lids. And we put them on sterilization.

To do this, place a cloth on the bottom of a large pan - it can be a thin towel or a clean rag. Place the jars on top of it (this is to prevent them from bursting) and pour regular water into the pan so that it is up to the jars’ shoulders.

In this form, boil the workpiece for 20-25 minutes.

After the specified time has passed, we take out the jars and immediately roll them up. Turn them over onto the lids and wrap them warmly in a thick towel or blanket. Let it stand “under the fur coat” until it cools completely. And when our jars have completely cooled down, we return them to their normal position and put them away for storage in a cool pantry.

The yummy turns out incredible! Not only the tomatoes themselves are pickled, but also the filling in them, and all together when you take them out for fried potatoes in winter... mmm... it seems like you’ve never eaten anything tastier. Loved by the whole family! 😘

Pickled green tomatoes

An excellent recipe for large volumes, as they used to ferment in barrels. It was something! ❗No vinegar. Cold salting without boiling.

Ingredients for a 10 l barrel (bucket):

Green tomatoes - 5 kg.
Dill - a bunch of branches with umbrellas.
Celery - a bunch.
Horseradish leaves - 3-6 pcs.
Tarragon - several branches.
Cherry leaves - 10 pcs.
Coriander seeds - 1 tbsp. l.
Garlic - 2 heads
Mustard seeds - 1 tbsp. l.
Rock salt at the rate of 3 tbsp. l per 1 liter of water.
Mixed peppercorns - 10-15 pcs.
Bay leaf - 5-6 pcs
Water - 5 l.

Calculation for brine: 3 tbsp. l. salt per 1 liter of water.

This method is interesting because it is ideal for large volumes of salting and is not at all labor-intensive - you don’t need to boil or sterilize anything. All we need are well-washed and whole green tomatoes, which need to be sorted out so that they are not damaged, and clean containers.

Any capacious plastic bucket will do, preferably for food products. These can be found in markets and are not expensive. You can also take an enamel bucket or a large enamel pan. And even just glass jars of a smaller volume, but then you will get several pieces.

So, at the bottom of the bucket we put greens - celery, several sprigs of dill, a couple of horseradish leaves, a sprig of tarragon (if not, that’s okay). Next, add bay leaves and cherry leaves. We separate the garlic into cloves and also place it on the bottom. Add a tablespoon of coriander seeds, mustard seeds and peppercorns.

Place tomatoes on top - each of them needs to be pierced with a fork in the area of the stalk. I advise you to put the largest ones at the very bottom, and the smaller ones at the top. Lay out one layer of tomatoes - add more dill, horseradish and celery leaves, and another head of garlic.

Tomatoes again on top, just leave some room for pressure on top. This is how all our stuff was laid out in layers and it needs to be filled with brine.

We make brine at the rate of 3 tablespoons of salt per 1 liter of water. A 10 liter bucket, tightly packed with herbs and tomatoes, holds approximately 5 liters of water. We do the calculation for 5 liters, it turns out 15 tablespoons of salt.

This amount is for rock salt without additives!

Here it must be said that for any preservation it is advisable to take the simplest rock salt. Not iodized, not extra, without any anti-caking additives. It would seem like a small thing, but the taste is no longer the same. And besides, simple rock salt is not as salty as fine extra salt.

If you still haven’t found a stone one, then take what you have, but the quantity will have to be reduced to 1.5-2 tablespoons per liter of water, otherwise the tomatoes will be too salty.

So, simply dissolve the salt in cold (clean, drinking, preferably filtered) water. Stir well because it will dissolve slowly in cold water. Fill our tomatoes to the top with this saline solution.

We drown them with some dish or plate so that they completely go under the brine. And we put oppression on top. This could be a jar full of water for weighting.

Let it ferment in this form at room temperature. What is the point of fermentation anyway? Lactobacilli will begin to multiply on the surface of the tomatoes and in the water. This is a useful group of bacteria; when they multiply, they emit a pleasant smell, the brine becomes cloudy and begins to bubble. The tomatoes begin to turn sour, but under our watchful supervision and control.

Lactobacilli completely suppress harmful microflora and thanks to them our tomatoes will be well stored.

Fermentation occurs at room temperature. The longer tomatoes sit and ferment, the more “sharp” their taste becomes, well, more intense, as it were. Here you need to look at your feelings. Some people have enough after two weeks and are completely satisfied with the taste, others need 5-7 weeks to get “stronger”.

After 4 weeks I’m already starting to slowly carry and try. If you decide that enough is enough and you are satisfied with the taste of the tomatoes, then fermentation needs to be stopped. To do this, place the bucket in a cool place - a cellar or pantry, remove the oppression, put gauze on top, folded in 2-3 layers and scatter mustard powder over the gauze.

Mustard and lowering the temperature will stop the fermentation process - the brine will become transparent, and the mustard powder itself will settle to the bottom.

It is worth saying that during fermentation you will most likely encounter mold. This is normal, don’t be alarmed, she is a frequent companion of this process. It may appear on the surface of the brine during fermentation at room temperature and should simply be removed and removed before the tomatoes are ready.

When they reach the optimal taste and you stop the fermentation with mustard, the mold will no longer bother you. Mustard prevents its appearance.

But the result is an incomparable yummy, pickled tomatoes have a special taste that you literally get hooked on and want more and more. So be careful, barrel green tomatoes are addictive as a great appetizer for any table. 😊

Green tomato salad for the winter

I can’t leave my article without my favorite green tomato salad. He's so awesome, I'm just sure you'll like it.

All the pickled vegetables in it are delicious and in winter with potatoes - just unearthly bliss!

Ingredients for 3 1 liter jars:

Greenfinch tomatoes - 1.2 kg.
Bell pepper - 3-4 pcs.
Onions - 2-3 pcs.
Garlic - 1 head.
Hot pepper - 1 pc.
Greens - dill, parsley, cilantro, basil.
Sugar - 5 heaped tablespoons.
Salt - 3 heaped tablespoons.
Vinegar 9% - 100 ml.
Water - 1.2 l.

Remove the stem from the tomato and cut into medium-sized slices. Onion - in thin half rings. Chop bell pepper into thin strips. Hot pepper - in half rings and if you want it softer - remove the seeds. Finely chop all the greens. Garlic through a press or slices.

In a large bowl, mix everything we chopped. Mix the ingredients thoroughly. Let the vegetables stand for 5 minutes and tightly fill the prepared sterilized jars with them. While we are doing this, immediately put water on the stove and bring to a boil.

When the salad is placed in jars, the water will already boil. Pour salt and sugar into it and let it simmer for another minute. Pour in 9% vinegar and get a delicious marinade. Fill the jars with hot marinade and cover with a lid without twisting.

Place the jars for sterilization in a large saucepan, the bottom of which is lined with a cloth or thin towel. We immediately pour warm water, it should come “up to the shoulders” of the jars. Bring it to a boil over medium heat and sterilize the salad for 15-20 minutes. After which we immediately close it for the winter.

Turn it over, checking for leaks, wrap it up and let it cool completely under cover. After this, we put the delicious salad away for storage in a cool, dark place. In winter we open and enjoy! 😉

Green tomatoes in tomato paste for the winter

Try this option - green tomatoes in tomato, this is a very tasty stewed salad for cold winter days.

Ingredients:

Green tomatoes - 1 kg.
Carrots - 3 pcs.
Onion - 2 pcs.
Bell pepper - 3 pcs.
Vegetable oil - 150 ml.
Tomato paste - 3 tbsp. l.
Salt - 1 incomplete. Art. l.
Sugar - 3.5 tbsp. l.
Garlic - 2 cloves.
Hot pepper - 1/2 - 1/4 pod.
Vinegar 9% - 1.5 tbsp. l.

This recipe does not require sterilization, because all our vegetables will be processed, i.e. stewed until done. We wash all vegetables well. We cut green tomatoes into slices, onions, carrots, bell and hot peppers into thin strips. Divide the garlic into cloves and slice them thinly.

Combine all the vegetables (except garlic and hot pepper) in a large saucepan and leave for half an hour so that they release their juice. After that, put them on low heat, bring to a boil and simmer for 15 minutes. Pour in vegetable oil, maybe olive or sunflower, add tomato paste, hot pepper, salt, sugar and slices of garlic. Mix everything together and simmer for another 10 minutes.

Finally add vinegar. Mix again and place the resulting salad of stewed vegetables in sterilized jars, to the top. Close with regular or screw caps. Wrap it up and let it cool under the fur coat. Then we put it in the bins. A delicious winter snack is ready! 😊

Snack green tomatoes in oil

This Italian recipe is not for long-term storage; we will have these tomatoes in the refrigerator. I made these tomatoes only once and only one jar to try. I remember that I liked them (especially the note of mint and basil), but I didn’t have the opportunity to taste them properly; they were simply eaten with almost no participation from me. So you need to repeat it to better understand the taste.

In any case, I’ll write this recipe down here, in my virtual piggy bank, and I’m sure it will come in handy for you too.

Ingredients:

Green tomatoes.
Garlic.
Hot peppers.
Mint.
Dark basil.
Salt.
Vinegar 6% (wine or fruit).
Any vegetable oil.

Cut green tomatoes into thin slices, place in layers in a saucepan, sprinkle with salt. Cover with a lid and leave for 24 hours at room temperature. We completely drain the juice that will be released.

Pour wine or fruit vinegar over the slices until they are completely covered. Leave it like this for 6-12 hours.

Then drain the vinegar completely. Place the tomato slices in clean, sterilized jars, sprinkle with mint and basil leaves, pieces of garlic and hot pepper. The amount of all these additives is at your discretion, but we don’t add too much. They should simply provide nuances of taste, and not interrupt it.

Fill the jar tightly and fill the contents with olive oil. Can be half and half with sunflower.

Close and store this preparation in the refrigerator. I think that it won’t stay there for a long time, but in general it should last 3 months without problems. Such beautiful tomatoes can be put in salads, on sandwiches, or simply used as a snack. 👍

Green tomatoes in vegetable marinade

This is an option for preparing for the winter, in which you not only eat all the pickled tomatoes, but also drink the marinade because it is very tasty! This recipe is sterilized.

Ingredients for 2 cans of 1.5 l:

Green tomatoes - any quantity
Horseradish leaves - 1 piece in each jar
Peppercorns 8-10 pcs per jar
Carrots - 1 pc.
Bell pepper - 2 pcs.
Dill and parsley - bunch
Garlic 6-7 cloves
Hot pepper - 1/2 -1 pcs
Sugar - 150 gr
Salt - 100 gr
Water - 3 l.
Vinegar 9% - 35 ml in each 1.5 liter jar

We clean the carrots, remove the seeds from the bell peppers, take hot peppers to taste. If you take the whole grain and don’t remove the grains, you get decent spiciness, so for the first time I recommend trying to put only half, especially if you don’t really like spicy things. We also peel the garlic.

Place these vegetables in a blender bowl and grind, but not completely into a homogeneous puree, but so that small pieces remain. Chop parsley and dill and mix with chopped vegetables. You should end up with such a beautiful and bright paste.

Place a sheet on the bottom of each jar. You can take horseradish root, it will also be great. And we throw it in front of the peas.

We place vegetable mush at the bottom, put tomatoes on top and so, mixed, fill the entire jar. If you have large tomatoes, cut them in half; small ones can be left whole.

We try to distribute it evenly so that the amount of vegetable filling in the jars is approximately equal.

For now, set the filled jars aside and prepare the marinade. Heat the water, bring to a boil, add salt and sugar. Stir well until the spices are completely dissolved. Let it simmer for a couple more minutes.

And we fill our jars with this hot marinade. We cover them with lids and send them for sterilization. To do this, pour hot water into a large saucepan (so that the jars do not burst from the temperature difference), and lay a towel or napkin on the bottom.

We place the jars on top, the water in the pan should be up to their shoulders. Sterilize for 20 minutes.

Then we take out the jars and add vinegar to each of them. Close and turn over onto the lid to check for leaks. We wrap ourselves in a warm blanket or blanket until it has completely cooled down.

Incredibly delicious food is ready. It’s not a shame to even put such tomatoes on the holiday table! Very beautiful and tasty.

Finally, let me voice a few tips for preparing green tomatoes, which will help make canning not only tasty, but also safe.

Choose tomatoes that are the least green in color or let them ripen a little before storing (brown ones are also good).
Before seaming, soak the tomatoes overnight in salt water; the salt will draw out harmful components.
To prevent the skin from bursting and the salting to proceed faster, pierce the tomato at the point where the stalk is attached with a fork or knife.
Use pre-blanching and triple-priming for green tomatoes to keep them safe.
To preserve green tomatoes, it is more convenient to use vinegar essence (70%) than 9% vinegar. 1 tsp 70% essence = 3 tbsp. l. 9% vinegar.
For preparations, use simple rock salt, not iodized, not extra and without additives.

Here are all the recipes that I currently have in my cookbook on the theme of green tomatoes. I hope that they will be useful to you and that you will easily be able to stock up on unripe tomatoes for the winter so that they are appetizing and tasty, so that nothing given by nature is wasted.