One of the favorite snacks of all hostesses -green tomatoes for the winter in jars, because when making such preparations, the hostess knows for sure that she will always be able to please her loved ones with tasty and healthy winter snacks. It is carried out according to the pickling recipe, traditional for Russian cuisine, when only salt is added to vegetables, and they acquire their taste as a result natural process fermentation. Today, green tomatoes are often pickled, cooked with them. vegetable salads and even savory sauces with garlic.

Salt green tomatoes for the winter in jars Can different ways, but the most popular is, of course, cold way, which allows you to preserve the natural taste of the fruit and add zest to them. An appetizer from a jar turns out to be incredibly tasty, to serve it to the table, just cut the whole fruit into small slices, add onion, cut into thin half rings, and sprinkle with vegetable oil.

Despite the simplicity of the cold pickling method, the vegetables are fragrant due to the addition of a set to each jar. herbs and varied greenery.

• Unripe tomatoes - 1 kg
• Purified water - 1 l
• Salt - 2 tbsp.
• Horseradish (leaves) - 3 pcs.
• Blackcurrant (leaves) - 5 pcs.
• Garlic - 5 cloves
• Dill (umbrellas) - 2 pcs.
• Peppercorns (black, allspice) - 5-7 peas each

We are sure that even a novice hostess who does not have much cooking experience can cope with the presented recipe. home preservation. Let's start cooking, as always, with the preparation of ingredients that must be washed, and this applies not only to tomatoes, but to all greens. Dry the tomatoes kitchen towel from excess moisture, the greens should also be thoroughly blotted with a towel.

For harvesting, you will need a two-liter or three-liter jar, which must first be sterilized (you can sterilize the container in the oven, in a double boiler or over the spout of a boiling kettle). A green substrate is placed at the very bottom of the jar, about a third of all the collected greens, half of the fruits on top, then garlic and more a small amount of greenery. When the jar is filled with the remaining tomatoes, you should put a horseradish leaf and a dill umbrella on top.

As you can guess, when cold salting there is no need to boil the brine, but you just need to dissolve the salt in cold water. But it is important that the water is clean, and it is better to take water from a natural source. The finished brine should be poured into jars so that it covers the vegetables, and then cover the jar with a nylon lid. In order for the lid to fit snugly to the neck, it must first be heated in hot water and then close the jar with a still hot lid. When it starts to cool, it will fit snugly to the neck.

Recipe for green tomatoes in jars for the winter in a cold way has its drawbacks, for example, you can store such blanks only in a refrigerator or in a cool cellar, so hostesses living in a city apartment choose pickling recipes that allow you to store even when room temperature your homemade seams. with the addition of vinegar - no less tasty, but even simpler recipe.

In cold-salted tomatoes, the flesh remains dense. But for storage in a city apartment, it is better to choose a hot filling, while the brine is brought to a boil, and then three fillings are carried out, waiting 15 minutes each time. IN this case jars should be hermetically sealed iron lids.

Recipe for green tomatoes in jars for the winter

To prepare green tomatoes in a jar for the winter, you will need almost the same set of ingredients, with the exception of the components that you will need for the marinade.

• Green tomatoes - 3 kg
• Greens (parsley, dill, currant, cherry) - 200 g
• Garlic - 1 head
• Onion (large) - 1 head
• Water - 3 l
• Vinegar - 1 cup
• Sugar - 9 tablespoons
• Salt - 2 tbsp.
• Bay leaf - 3 pcs.
• Allspice peas - 5 pcs.
• Vegetable oil - 3 tbsp.

At the bottom of the prepared jar, which must be pre-sterilized, it is necessary to put the washed greens and garlic cloves. Also, the indicated amount of sunflower oil is poured into the bottom of the jar. Then the jars must be filled with green fruits, alternating layers with onion rings.

It remains to understand the intricacies of preparing the marinade in order to pickled green tomatoes for the winter in jars turned out to be the most delicious. All these ingredients - lavrushka, peppercorns, salt and sugar, must be mixed with water and brought to a boil, then added to the brine acetic acid and pour the finished marinade into jars. It remains only to quickly cork the jars with iron lids and leave to cool. In winter, such an appetizer will become the best decoration your dining table.

Salting green tomatoes in jars for the winter

You will succeed, if you are not limited to adding a standard set of herbs and spices, mustard, horseradish root, celery roots and stalks, hot red pepper can add their own flavor notes.

Salting green tomatoes in jars for the winter with mustard will definitely not cause difficulties for hostesses, and it is not for nothing that this recipe is one of the most popular, because it combines ease of preparation with the wonderful taste of the finished salty product.

We tried to find the most delicious and unusual for you, and this cooking method exactly corresponds to the idea of ​​\u200b\u200bwhat a delicious canned vegetable should be.

• Green fruits - 2 kg
• Mustard powder - 40 g
• Salt rock - 60 g
• Granulated sugar - 10 g
• Peppercorns (black, allspice) - 7 pcs.
• Bay leaf - 6 pcs.
• Garlic - 4 cloves
• fresh dill
• Piece of horseradish root or chili pepper

First of all, you need to pay attention to the jars - they must be washed baking soda and then pour boiling water over several times. Such sterilization will be sufficient to salting green tomatoes for the winter in jars was not in vain, and your blanks were stored throughout the year.

In each jar at the bottom, put peppercorns, bay leaves, a peeled piece of horseradish root and a slice hot chili, dill greens. Also, 20 grams of mustard powder should be poured to the bottom.

Next, the jars must be filled with thoroughly washed tomatoes. One three-liter bottle will take about two kilos of green tomatoes. It is imperative for this recipe to take small or medium-sized fruits so that they pass without problems into the neck of the jar. However, we decided to modify our recipe a little, so in each tomato, in place of the stalk, cuts should be made into which thin plates of garlic should be inserted.

Many hostesses don’t have enough time to prepare, not to mention stuffing each fruit, so you can skip this step, and just pour the garlic sliced ​​\u200b\u200bin plates into a three-liter jar.

The fruits should be laid out in a jar denser to each other, pressing a little so that there is as little free space as possible in the jar.

Salt and sugar must be dissolved in a glass of water, and then pour it into the bottle, then pour cold water to the brim.

Next, we will tell you about an unusual way to store jars of tomatoes for the first two weeks, while the fermentation stage lasts. On top of the neck, you need to lay a piece of thick cotton fabric, fixing it with an elastic band so that it does not fall off. Sprinkle on top of the fabric mustard powder layer of about 3 mm and carefully level this layer.

All jars must be placed on a pallet, as the brine will flow out during the fermentation process. After a couple of days, foam will appear on the surface, and after two weeks the fermentation stage will end. After two weeks, you can close the jars hermetically and store such preservation in the refrigerator. If you can't wait to try the pickled tomatoes, they'll be ready five weeks after you start cooking.

Recipes for green tomatoes for the winter in jars

Spicy green tomatoes turn out incredibly tasty, it is this vegetable that goes well with hot peppers, big amount garlic and aromatic herbs. And if you like fragrant recipes for green tomatoes for the winter in jars, then choose those where horseradish root and garlic are present.

It is no coincidence that such piquant, fragrant, vigorous tomatoes were called "Siberian", because they will warm you even in the most severe frosts.

• Tomatoes - 8 kg
• Garlic - 3 heads
• Horseradish root - 4 pieces
• Blackcurrant (leaves) - 5-6 pcs.
• Umbrellas dried dill
• peppercorns
• Purified water - 10 l
• Salt rock - 700 g

Before cooking, garlic and horseradish should be peeled. If you take horseradish from old stocks, which has dried out too much during storage, it is advisable to soak it for a day in advance so that it becomes soft. Garlic cloves can be cut in half, and horseradish cut into circles.

At the bottom of each jar, put currant and cherry leaves, peppercorns, garlic and three pieces of horseradish root. When the jar is filled with tomatoes, they must also be covered with herbs, garlic and horseradish. Pour vegetables with hot brine, cooled to 80 degrees. It remains only to close our jars with lids and after a couple of days put them in storage in a cellar or refrigerator.

Salted green tomatoes in a jar for the winter

stuffed salted green tomatoes in a jar for the winter- the recipe is very unusual, but many housewives liked it. For this recipe, it is important to choose dense fruits of a small size. In total we need:

• Tomatoes - 5 kg
• Greens (dill, parsley)
• Celery
• Garlic - 4 heads
• Chile - 2 pcs.
• Granulated sugar - half a glass
• Rock salt - glass
• Acetic acid 9% - glass

For the filling, it is necessary to chop all the prepared greens, it must be finely chopped with a knife. Garlic should be peeled and passed through a press, and chili cut into thin strips. And then mix all the prepared ingredients, adding ground black pepper to taste.

Each tomato should be cut with a thin knife in the middle along, without cutting to the end, to get a pocket where you can put the stuffing. Now we stuff the prepared tomatoes and immediately put them in jars.

The first pour is boiling water, which must be left for 20 minutes, then on the basis of this water, which must be drained from all the jars into one pan, the marinade should be boiled.

In every house, in every refrigerator in winter there should be a jar of salted green tomatoes. After all, these tomatoes are very tasty. Salted green tomatoes have an unusually spicy taste, many people like them more than pickles. Salted green tomatoes are distinguished by their versatility. They are also good as an incomparable salt in the form of an appetizer, they make very tasty pickle, vinaigrette, and many other dishes. Exist different ways pickling green tomatoes for the winter. I will talk about one of them, which does not require much time and special expenses, and the tomatoes turn out to be very, very tasty.

Ingredients

To prepare tomatoes for the winter you will need:

green tomatoes - 1 kg;

blackcurrant leaf - 5 pcs.;

dill with inflorescences - 2 pcs.;

garlic - 3-5 cloves;

horseradish - leaves - 3 pcs.;

hot pepper - to taste (or without it);

allspice - 3 pcs. (not necessary).

For brine :

cold water - 1 liter;

salt - 2 tbsp. l.

(!) From the specified amount of products, one 2-liter jar is obtained.

(!) The water must be good quality- from a well, well or passed through a filter.

Cooking steps

In a clean jar, put some greens on the bottom, then green tomatoes, then greens again, chopped garlic and hot peppers, if you use it. I added a small piece hot pepper, without seeds (seeds give a special bitterness and sharpness). And thus fill the entire jar.

(!) Those who do not have the opportunity to store such tomatoes in a cool place can preserve these tomatoes by filling them with brine twice. Boil the brine, pour it hot into the jars with tomatoes, after 15 minutes pour the brine into the pan, boil again, pour the boiling brine into the jars and immediately tighten the lids, turn the jars upside down and put them away for storage as they cool. Tomatoes prepared this way can be stored at room temperature.

Bon appetit and delicious winter to you!

Stuffed green tomatoes from Vali M.V.B

For the filling (for 5 three-liter jars): 2-3 kg. green tomatoes 2 pcs. bell pepper 2 heads of garlic 2 pcs. carrots Dill, parsley Hot pepper (optional) fill: 6 liters of water 300 gr. Sahara 200 gr. salt 500 ml. 6% vinegar Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff vegetable mixture and close. Place carefully in jars. Pour over the tomatoes twice hot water for 10 minutes. For the third time

pour boiling marinade, add 1 aspirin tablet to the jar and roll up.

STUFFED TOMATOES

Finely chop the red pepper too.
Mix greens, garlic and pepper with carrots.
Cut the tomato in half, not lengthwise but across, but not completely.
We fill the tomatoes with a vegetable mixture and put them in a saucepan (enamelled) and pour cold brine to the top.
Cover with a lid, but so that you can put oppression on top.
If the filling remains, spread it between the tomatoes.

If the tomatoes are small, they can be stacked in several rows around the pan.

Salt 3-4 days.
Then chop, drizzle with oil and sprinkle with green onions.

Georgian green tomatoes

Recipe Ingredients tomatoes - one kilogram celery greens - 200 grams parsley - 150 grams dill greens - 100 grams garlic - 50 grams water - 3 glasses bay leaf - one each. on a jar slightly hot red pepper - one piece. salt - one tablespoon Recipe preparation method 1. We pierce hard, not very large tomatoes in cold water, let the water drain. 2. Cut the garlic cloves into 4 parts. Cut the pepper pod lengthwise and, removing the seeds, cut into half rings. 3. Pour water into a saucepan, bring it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then

Take out the greens and refrigerate. Add salt to the broth.

4. In clean, scalded jars, put the tomatoes in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as slices of garlic and pepper. Fill jars filled to the top with warm brine, cork and put in a cool, dry place.

5. The tomatoes will be ready in about 2 weeks.

pickled tomatoes

garlic, 2-3 pcs. pepper (adjust the spiciness to taste).

We put in the celery, folded several times. You can wrap the tomato with a thread so that it does not spread.

At the bottom of the pot, barrel or jar, lay out celery sprigs, then tomatoes, celery again, etc. Celery should be on top.

Fill with brine and put under oppression.

3 liter jar - about 1.5 liters of brine.

Tomatoes should ferment, when they stop bubbling and the brine becomes transparent, then it's ready.

Can be used.

For long term storage:

Drain the brine, boil and pour boiling water over the tomatoes. Close with lids.

Ready tomatoes are cut into pieces, you can pour vegetable oil, or you can without.

OPTION 2

Cut the green tomatoes in half, put a plate of garlic and red hot pepper in each cut.
We put it in a container, shifting with herbs (parsley, dill, fennel, grape leaves, currants and cherries), add bay leaves and allspice, pour brine and leave to salt.
Brine: for 1 liter of water - 1 tbsp. spoonful of salt.

OPTION 3

Ingredients:

green tomatoes - 2 kg,
hot pepper - 2 pcs.,
garlic - 3 - 4 heads,
onion - 1 pc.,
dill, parsley - small bunches,
bay leaf - 2 - 3 pcs.,
allspice peas - 3-4 pcs.,
water - 2 l,
salt - 4 tbsp. spoons,
granulated sugar - 1 tbsp. spoon.

Cooking:

1. Wash tomatoes, peppers and herbs well.
2. Peel the garlic and onion.
3. Pour 2 liters of water into a saucepan, measure out salt and sugar. sand, put bay leaf and allspice, bring to a boil. Russell is ready.
4. Make cruciform cuts on the tomatoes at the stalk.
5. Cut off thick stems from bunches of greens and set aside, finely chop the greens.
6. Pass the garlic cloves through a garlic press, mix with herbs.
7. One hot pepper cut in half, clean the seeds and finely chop, add to the greens with garlic. It turned out a great stuffing for tomatoes. We stuff tomatoes with it.
8. Now we put the tomatoes in a 3-liter jar tightly, sprinkle them with sprigs of greens (those thick stems that we cut off!), Put the onions and garlic cloves, hot peppers.
9. Fill the contents of the jar with brine, tie the jar with gauze and let it stand for 2-3 days at room temperature, then send it to the refrigerator.

OPTION 4

spicy and fragrant

2 kg green tomatoes
0.5 kg carrots,
150 gr parsley,
150 gr dill,
1 head of garlic
red hot pepper-1-2

For brine:
2 liters of water
100 gr coarse salt. Boil, chill.

Snack Recipe:

three carrots coarse grater.

Finely chop parsley and dill.

Finely chop the garlic.

Finely chop the red pepper too.

We mix greens, garlic and pepper with carrots - the filling for green tomatoes is ready.

We cut the tomato in half, not along, but across, but not completely. We cut large tomatoes several times so that they are better saturated with brine.

Fill the tomatoes with vegetable mixture, put in enamel pan and fill with cold brine to the top.

Cover with a plate or lid, put oppression on top.

If the filling remains, spread it between the tomatoes.

Salt for 3-4 days and you can already eat. If you want to roll up for the winter, you need to lay it out immediately in jars and pour hot brine. For each liter jar, add 1 teaspoon vinegar essence. Sterilize. Roll up.

Drizzle cooked tomatoes before serving olive oil and sprinkle with green onions.

Salted green tomatoes

Recipe Ingredients green tomatoes - one kilogram celery greens - 200 grams parsley - 150 grams dill greens - 100 grams garlic - 50 grams water - 3 glasses mild red chilli pepper - one piece. salt - one tablespoon Recipe preparation method 1. Rinse firm, not very large tomatoes in cold water, let the water drain. 2. Pour water into a saucepan, bring it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then take out the greens and cool. Add salt to the broth.

3. Cut the garlic cloves into four parts. Cut the pepper pod lengthwise and, removing the seeds, cut into half rings.

4. In clean, scalded jars, put tomatoes in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as slices of garlic and pepper, put one bay leaf in each.

5. Fill the jars filled to the top with warm brine, cork and put in a dry, cool room.

6. Tomatoes will be ready in about 2 weeks.

Tomatoes stuffed with carrots and garlic

Take green tomatoes, almost white ripeness... Cut them, but not all the way... In the middle of the tomato we insert a few sprigs of parsley, a plate (bar) of raw carrots and a clove of garlic ... And so with all the tomatoes .. Then we fill a 3-liter jar to the brim with green tomatoes and pour boiling water for 45 minutes ... We drain the first water after a while and fill it with the second boiling water ... Before the second filling in the jar, add 1 tbsp. l. salt, 7 tbsp. l. sugar and 7 tbsp. l. 9% vinegar... That's it... Tomatoes turn out sweet ... Whoever wants not very sweet tomatoes, the proportions of salt and sugar can be revised. It's for an amateur...

Green tomatoes "lick your fingers"

For 3 kg. tomatoes
200 gr. greens: parsley, dill, cherry leaves
(or currants)
100 gr. onions (I in each jar
sliced ​​half an onion)
1 head of garlic
Fill:
3 liters of water
9 st. spoons of sugar
2 tbsp. spoons of salt
2-3 pieces bay leaf
5 peas allspice
1 cup 9% vinegar
Vegetable oil (taken from the calculation
1 st. spoon per liter jar)

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

1.5 liters of water
1 st. a spoonful of sugar
1 st. a spoonful of salt
1 tablespoon of vinegar
1 st. a spoonful of vegetable oil
In a jar, first put greens, garlic, vegetable oil. Then tomatoes, and on top of onions. Add vinegar to the finished filling and pour tomatoes with hot marinade. Sterilize for 15 minutes.

Green tomatoes stuffed with garlic

Fill (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 Green Tomatoes stuffed with garlic. According to taste sensations among canned tomatoes men gave them 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

Fill:
1 liter of water
4 tbsp. spoons of sugar
3 tsp salt
100 gr. 6% vinegar
Sweet bell pepper
Put the tomatoes and slices of bell pepper in jars, pour boiling water twice, on the third - boiling brine and roll up. Tomatoes are very tasty.
I closed such tomatoes in tomato juice but without the addition of vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then she poured tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled up the lid.

Green tomatoes with gelatin "miracle"

Fill:
For 1 liter of water
3 art. spoons of salt
3 art. spoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cup 6% vinegar
Soak the gelatine in warm water for 40 minutes. Make a filling, boil, add gelatin and vinegar to it, boil the filling again. Fill the tomatoes with filling and sterilize for 5-10 minutes.
I have never tried green tomatoes with gelatin, but I heard good responses. Therefore, I closed two servings: from green and brown tomatoes.
P.S. No wonder these tomatoes were called "Miracle". They turned out delicious and my friends love them.

Green tomatoes with cabbage

Fill:
2.5 liters of water
100 gr. salt
200 gr. Sahara
125 gr. 9% vinegar
Spices:
Dill
Parsley
bell pepper
Coarsely chop green tomatoes and cabbage and put in a jar of spices. The first time pour boiling water, let stand for 20 minutes, the second time with the finished filling. Add 1 aspirin per quart jar and seal.
This is the recipe of my colleague, very tasty tomatoes are obtained.

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

Green tomatoes with apples in pink brine

Fill:
1.5 liters of water
1 st. a spoonful of salt
5 st. spoons of sugar
70 gr. 6% vinegar
Allspice peas
Parsley
Apples
Beet
Put the tomatoes, a few apple slices and 2 small circles of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not put more than 2 pieces of beets, otherwise the brine will taste astringent. Pour in boiling water for 20 minutes. Then make a filling from this water, boil it. Pour the hot brine over the tomatoes and roll up the lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled for 5 minutes with vinegar, and then poured them into jars. Such delicious tomatoes I was treated by a friend at work.
The same tomatoes can be made without beets, they are also very tasty.

Salted green tomatoes in barrels (salted tomatoes)

Brine: For 8 liters of boiled and chilled water 400-500 gr. salt Spices: For 10 kg. green tomatoes 200 gr. Sahara 200 gr. dill 10-15 gr. hot pepper (optional) 100-120 gr. blackcurrant or cherry leaves You can salt green, ripe and brown tomatoes but must be separate. 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

middle and 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)
I bring unusual way salting 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 over 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. This recipe can be made canned tomatoes in banks .

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 - salad from fresh tomatoes ready.

Green tomatoes with grapes

Fill:
1.5 liters of water
3 art. spoons of salt
4 tbsp. spoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas
Wash the tomatoes and put in a jar, shifting 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

Caviar from green tomatoes

3 kg. green tomatoes
1 kg. carrots
1 kg. onion
5-6 pcs. bell pepper
You can add hot pepper to taste
Fill:
1 cup of sugar
3 art. spoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Twist all the vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless bowl for 5-6 hours. Then boil for 30-40 minutes, spread the caviar in jars, add vinegar and roll up.

Greens stuffed tomatoes

5 kg. tomatoes
1 kg. onion
1 kg. bell pepper
200 gr. garlic
3-4 pods of hot pepper
Dill, parsley
Fill:
For 1 liter of water
20 gr. salt
Spices to taste
Cut the top of the tomatoes in half so that you can remove the core. Fill the resulting hole with finely chopped or twisted vegetable mixture through a meat grinder. Sterilize: liter jars for 15-20 minutes, 3 liter jars for 25-30 minutes and roll up the lid.

Stuffed green tomatoes - 2

For the filling (for 5 three-liter jars):
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)
Fill:
6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar
Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with vegetable mixture and close. Place carefully in jars. Soak the tomatoes twice in hot water for 10 minutes. For the third time, pour boiling marinade over, add 1 aspirin tablet to the jar and roll up.

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

Lecho of green tomatoes

3 kg. green tomatoes
1 kg. onion
1.5 kg. carrots
1 kg. bell pepper
1 liter spicy tomato sauce
0.5 liters of unrefined sunflower oil
Salt to taste
Grate the carrot on a coarse grater. Slice the tomatoes and peppers large slices, onion half rings. Put the vegetables in a bowl with hot oil, add tomato sauce and, stirring, cook for 1.5 hours. Add salt and cook for another 10 minutes. The treatment is ready. Hot put lecho into sterilized jars and roll up.

Tips and recipes from Nadezhda

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.

Of course, in fresh unripe tomatoes cannot boast of exceptional palatability. However, if you use proven canning recipes, you can make a wonderful delicacy for the winter from them. Green tomatoes can become great addition to your daily diet, and savory snack to the holiday table.

Recipe #1

To preserve tomatoes according to the traditional Georgian recipe, prepare such a food set:

• - 5 pods of hot pepper;
• - 2 bunches of parsley, dill, celery and cilantro;
• - 2 tablespoons of salt;
• - vegetable oil (glass).

After the tomatoes are thoroughly washed and dried, each of them must be cut crosswise. At the same time, at the handle, the slices should be fastened together. This is necessary to put the filling in the fruit. It consists of grated garlic, finely chopped greens, and hot pepper chopped in a blender.

Sprinkle each tomato on the inside generously with salt to release the juice. Now stuff the fruits with the filling (about a tablespoon will go for each). In order for the slices not to fall apart, but to hold tightly to each other, the tomatoes can be tied with a thread.

Now the prepared fruits are placed in a pan or any other container in one row and pressed down with oppression. In this state, tomatoes should spend about 5 days, being in a cool, dark room (for example, in a pantry). After the specified time, the tomatoes are ready to eat.

If you want to make preparations for the winter and close the fruits in a jar, then to do this, transfer them to a sterilized container and fill to the top with sunflower oil or brine. It is prepared at the rate of two tablespoons of salt and 30 milliliters of vinegar for every liter of water. If you prefer the option with brine, then do not salt the tomatoes before stuffing.

Recipe #2

charm this method pickling tomatoes in its simplicity and excellent result. To get started, prepare the following set of products:

• - green tomatoes (2 kilograms);
• - 3 dried bay leaves;
• - about 10 peas of allspice;
• - 5 cloves of garlic;
• - water (1 liter);
• - half a glass of vinegar with a concentration of 9%;
• - salt (1.5 tablespoons);
• - sugar (2 tablespoons).

The garlic needs to be peeled and cut into each clove. Sterilize the jars in advance, then lay the bay leaf and a little garlic on the bottom. Now we need to do the tomatoes.

Put a pot of water on the fire, and when it boils, you need to hold the tomatoes in it for about a minute and a half. To do this, it is convenient to use a colander or a large strainer. Now they can be laid out in banks.

For preservation, you will need a marinade. To prepare it, boil water, add salt, sugar and pour in vinegar. When the dry ingredients dissolve, mix the liquid well again and pour into jars.

Recipe #3

A delicious snack can be prepared not only from zucchini or eggplant, but also from green tomatoes. For this you will need:

• - green tomatoes (1 kilogram);
• - large carrots and bell peppers (3 each);
• - bulb;
• - vegetable oil (3 tablespoons);
• - sugar (100 grams);
• - salt (tablespoon);
• - 2 tablespoons of vinegar.

Wash and dry the tomatoes, and remove the stem, then cut them into small cubes. Do the same with pepper. Carrots will need to be cut into rings, and just chop the onion. Now the workpiece must be scrolled through a meat grinder or sent to a blender. Some housewives prefer to finely chop vegetables by hand, but this takes too much time.

Pour sunflower oil into the bottom of the pan and send pre-prepared vegetables there. Boil the mass to evaporate the liquid. When you realize that the caviar is thick enough, add salt and sugar and leave to cook for another couple of minutes. Now it remains to lay out the caviar in jars and roll them up.

Recipe #4

For this recipe you need following products:

• - green tomatoes (2.5 kilograms);
• - red or yellow bell pepper (3 pieces);
• - garlic (2 large heads);
• - a pod of hot pepper;
• - a couple of large bunches of parsley;
• - water (one and a half liters);
• - sugar (130 grams);
• - salt (6 tablespoons);
• - half a glass of vinegar.

You must first peel the garlic, and also remove the core from the bell pepper and cut it into several pieces. The same goes for hot peppers. Now all these blanks are scrolled through a meat grinder.

The greens are very finely chopped with a knife, and the tomatoes are divided into small slices (you can leave them whole) and mixed in a deep container with pre-prepared vegetables. It remains only to decompose the blanks into jars and tighten the lids. It is better to store them in a cold place.

Recipe number 5

Enough interesting combination is a combination of grapes and green tomatoes. To make this for the winter unusual workpiece, take these products:

• - tomatoes (2 kilograms);
• - seedless grapes (100 grams);
• - bulb;
• - ground black pepper (teaspoon);
• - a bunch of cilantro;
• - 5 pots of cloves;
• - water (one and a half liters);
• - salt (3 tablespoons);
• - sugar (4 tablespoons);
• - vinegar (50 milliliters).

Onions and tomatoes must first be washed, and then cut into rings of approximately the same thickness (they should not be too thin). When removing the grapes from the brush, try not to damage them. Chop the cilantro with a knife.

Sterilize in advance glass containers. Now you need to lay tomatoes, onions and grapes in several layers. Top everything with a dense layer of cilantro, add cloves and pepper.

Dilute salt and sugar, as well as vinegar, in water. After the mixture boils, the marinade can be considered ready. Pour it into jars and roll it up.

Recipe #6

The combination of green tomatoes and tomato will be quite interesting:

• - green tomatoes (2 kilograms);
• - ripe red tomatoes (about 800 grams);
• - black currant leaves(50 grams);
• - allspice (several peas);
• - a little cinnamon;
• - sugar (2 cups);
• - salt (tablespoon).

Wash the tomatoes well, then soak them in boiling water for about half a minute to soften them. Tomatoes can be rubbed through a sieve or chopped in a meat grinder (the first option is preferable, since there will be no seeds left). Blackcurrant leaves are washed and crushed (it is better to just tear them with your hands).

Put green salted tomatoes and currant leaves on the bottom of a large saucepan or basin. Now you need to cover them with oppression and leave for a couple of days until the fruits begin to release liquid.

After the specified period, transfer the fruits to sterile jars, put currant leaves, cloves, pepper and cinnamon on top. Now all this needs to be poured with pre-prepared tomato (it is better to boil it first). Roll up the cans and send to the pantry.

Of course, few people can like fresh unripe tomatoes. However, with a little effort, you can delicious snack, which will delight you and your loved ones all winter.

Preservation of green tomatoes is carried out according to various recipes. Their number impresses any hostess. I want to try something new, find the most the best option for themselves and their families, who will not be ashamed to treat guests in a festive atmosphere, when at a round table in one of winter evenings will all come together.

Winter preservation technology

If you are still an inexperienced hostess, then you probably do not know the intricacies of the matter. First you need to understand what pickling is. This is canning using acetic acid. Marinade filling is made from water, sugar, salt and vinegar. What is its preparation technology?

A certain amount of water must be put on fire, and then sugar and salt should be dissolved in it, stirring. Boil 10 minutes. Next, make the fire very small and lower the spices into the marinade. This is necessary so that the active substances do not evaporate. You can immediately put them in the bank. Choose spices based on your taste preferences. And finally, add vinegar to the prepared marinade. It is not necessary to immediately pour acetic acid into the filling, since its active substances evaporate and from this its preservative capabilities are reduced to zero.

Vinegar does not have to be combined with the filling, you can immediately pour right amount in the jars where the tomatoes are. You also need to remember one more thing: the marinade will turn out tastier if instead of the usual table vinegar take grape or fruit vinegar.

Tomatoes are thoroughly washed, the stalks are removed. If the tomatoes are large, they are cut, then placed in sterilized jars. Pour the finished marinade, sterilize if necessary, and then close the lids. If you are afraid that tomatoes will become very soft during sterilization, resort to pasteurization at 85 degrees.

Canning green tomatoes for the winter

Stuffed green tomatoes for the winter

Marinade based on three cans of one liter:

Cooking:

On green tomatoes, make cuts in several places. Stick thinly sliced ​​garlic in them. Put them in jars, fill with hot marinade. Sterilize for 12 minutes, counting from the moment the water boils. Roll up the jars and turn over, wrap in a blanket and leave until cool.

"Drunken" green tomatoes for the winter

Marinade per seven seven-hundred-gram cans:

• You need to take 1.5 liters of water.
• Sugar will need 4 tablespoons.
• Salt needs 2 large spoons.
• Laurel leaf - 3 pieces.
• Garlic is taken in the amount of 2 cloves.
• Fragrant peppercorns - 10 pieces.
• Carnations will need 5 things.
• Vodka and 9% vinegar should be taken in 2 tablespoons.
• Red hot pepper - a pinch.

How to cook?

Prepare the marinade as described above, pour green tomatoes over it, sterilize for 20 minutes, then roll up. Green tomatoes keep well even at warm room temperature.

Green tomatoes for the winter "Lick your fingers"

Green tomatoes should be taken in an amount of 3 kg.

Greens are used as a taste improver: dill, parsley, cherry and currant leaves.

In each jar, put half an onion head.

Garlic - 1 head.

Green tomatoes are poured:

Three liters of water, in which they dissolve: 9 tbsp. l. sugar, 2 tbsp. l. salt, a glass of 9% vinegar, vegetable oil (1 tablespoon per liter jar), 3 pieces of bay leaf, 5 peas of allspice are added.

If some ingredient was not in your house, then you can prepare the marinade like this (the calculation is based on a three-liter jar):

• Water - 1.5 liters.
• Taken by a tablespoon the following ingredients:
  • sugar,
  • salt,
  • vinegar,
  • vegetable oil.

In the bank laid out first herbs, garlic and oil. Then comes the turn of green tomatoes and onions. In ready hot marinade add vinegar and pour tomatoes. Sterilization is 15 minutes.

"Miracle"

Marinade is prepared from one liter of water, as well as:

Take gelatin and soak it for 40 minutes in warm water. Boil the marinade and add gelatin and vinegar to it, put on fire until boiling. Pour marinade over tomatoes and sterilize for about 7 minutes. They turn out very tasty, hence the name given.

with cabbage

For filling you will need:

• Water - 2.5 liters.
• Sugar, which you need to take 200 grams.
• Salt - 100 grams.
• Vinegar needs 9%, it will need 125 grams.

The spices are:

• Dill, parsley, bell pepper.

How to cook?

cut into large pieces green tomatoes and cabbage. Send them to the jar where the spices already lie. Pour first for 20 minutes with simple boiling water, then take the finished marinade. Add aspirin to the contents of the jar. The tablet is taken on a liter jar. Roll up and hold until cool under the covers. Tomatoes for the winter are very tasty.

Green tomatoes with apples and beets

To prepare the marinade you will need:

You will also need:

• Apples.
• Beet.
• Parsley.

How to cook?

Green tomatoes are placed in a jar, they put apple slices and two mugs of beets. Beetroot gives color and taste. If you put more than two circles, the marinade will become astringent. Pour the contents of the jar with boiling water and leave for 20 minutes. Then drain the water into a saucepan and boil it, making it a marinade. Pour green tomatoes with apples and beets with the resulting filling and roll up. If there is no beet, you can do without it, green tomatoes will not lose much from this, they also turn out delicious.

Delicious Green Tomatoes

Prescription without sterilization. We start by preparing the filling, you will need the ingredients:

• Water - liter.
• Sugar - 4 large spoons.
• Salt - 3 small spoons.
• Vinegar 6% - 100 grams.
• You need bell pepper.

Green tomatoes with sliced bell pepper deposit in banks. Pour boiling water over them twice, for the third time - with boiling marinade and roll up the lids. According to this recipe for the winter, tomatoes are very tasty.

gluttonous tomatoes

Cooking without sterilization. For this you need to take:

• Tomatoes in the amount of 1 kg.
• Sugar and salt - 1 tablespoon each.
• Vinegar - 70 ml.
• Take 6 garlic cloves.
• Hot pepper will be required in the amount of 2 pieces.
• Celery and parsley.

How to cook:

We cut the tomatoes into 4 parts, chop the greens finely. If there is no celery, then skip this ingredient, it's okay, it still turns out delicious. We crush the garlic, chop the hot pepper in circles.

We put everything prepared in a large deep saucepan or basin along with spices, sugar and salt. Then mix well and leave overnight. During the night, the products will give juice, which is enough for all the jars. Then we lay out the mixture in sterilized jars and put it in the refrigerator, keep it in it for 5 days.

If the tomatoes are not sterilized, then they will not be stored for a long time in the winter. In a cold place, they will last a maximum of two months.

"Baskets of Garlic"

Green tomatoes look like baskets of garlic. You will need:

• Tomatoes in the amount of 1 kg.
• Garlic - four heads.
• Sweet and hot peppers 1 each.
• Medium sized two bulbs.
• Walnuts, if not, then any.
• Cilantro - a bunch.
• Sunflower oil - 50 grams.
• Salt you need to take 2 large spoons.
• Vinegar in the calculation of 20 grams.

How to cook:

1. Chop the onion, crush the garlic with a press. Chop both peppers finely, chop the cilantro very finely.
2. Mix the gruel of salt, garlic and cilantro.
3. Finely chop the nuts and mix with pepper and onion, put in a pan and simmer in vegetable oil for 30 minutes. Remove from heat and add vinegar, stir.
4. Cut the middle of the tomatoes and season them with garlic mixture.
5. Take sterilized jars and fill them with stuffed tomatoes alternating with vegetables.

Now it remains to close the jars with lids and put them in the refrigerator for a few days.

Advice! If you cut the core of green tomatoes with cloves, you will get even more beautiful.

Cooking without sterilization. The jar with preservation turns out to be very beautiful - it has the whole autumn palette. To prepare, take:

• Green tomatoes in the amount of 2 kg.
• Bulgarian multi-colored pepper will need 1 kg.
• Onions and carrots need to be taken per kilogram.
• Water will need half a liter.
• vegetable oil and vinegar essence you need 250 ml.
• Salt is enough for 2-3 tablespoons.
• Sugar is enough 160 grams.

How to cook:

Cut the pepper into strips of 0.5 cm thick. Onion cut into half rings. Cut green tomatoes into 8 pieces. Grind the carrots on a grater, preferably in Korean.

Take a large saucepan with a thick bottom. Pour water into it, put sugar, salt and oil. We put on fire, stirring to dissolve the crystals. As soon as the water boils, dip all the prepared vegetables into it. Bring to a boil while stirring. Reduce heat to low and simmer vegetables for 10 minutes. Stir carefully. After this time, pour in the vinegar, mix and leave for another 2 minutes on fire.

Then we shift ready salad under the neck in sterilized jars and roll up. Turn over and wrap with a blanket for a day. After that, we take the banks to the storage place.

Tomatoes with a secret

Without sterilization, you can cook the next dish. Marinade turns out piquant taste . So, impatient to start, you will need:

• Three kg of green tomatoes.
• Carrots take 100 grams.
• 4 medium sized onions will suffice.
• Garlic requires 1 head.
• Parsley - a bunch.

For marinade:

• Liter of water.
• Sugar take 4 tbsp. l.
• Salt will need 2 large spoons.
• Cloves - 3 pieces.
• Two large spoons need to take vinegar 9%.
• Laurel - 3 pieces.
• Black pepper will be needed in the amount of 7 pieces.
• Fragrant - 5 pieces.

How to cook:

Advice! Best green tomatoes roll into liter jars, because they look smaller and you can eat them in one sitting.

So, enough recipes for preserving green tomatoes have been put up for your judgment. Many of them are quite simple in execution, so any hostess can do it. Any open jar winter cold will please and fit perfectly into any feast, be it a quiet family dinner or noisy friendly company.