Stuffed green tomatoes for the winter. The process of forming a homemade snack. Pickled green tomatoes in jars

Enigmatica's original post
Thanks for the detailed recipes!
Stuffed green tomatoes from Vali M.V.B
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 over, add 1 aspirin tablet to the jar and roll up.
STUFFED TOMATOES
Ingredients for Pickled Green Tomatoes
Green tomatoes - 2 kg
carrots - 0.5 kg
parsley - 150 g
dill - 150 g
garlic - 1 head
red hot pepper - 1-2 pcs.
How to cook Pickled Green Tomatoes
Making pickle: 2 liters of water 100 g coarse salt. Boil and chill.
Grate the carrots coarse grater.
Chop parsley and dill. Finely chop the garlic or pass through a press.

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 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

parsley - 150 grams
dill greens - 100 grams
garlic - 50 grams
water - 3 glasses
Bay leaf- one piece. on a jar
slightly hot red pepper - one piece.
salt - one tablespoon
1. Firm, not very large tomatoes, pierce into 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
OPTION 1
We take green large tomatoes
celery sprigs
garlic
Hot pepper, red
Preparing the brine
For 1 liter of cold, not boiling, water,
70 g coarse salt
Cut the tomatoes lengthwise, not all the way through.
Garlic - if large, then cut the clove into several parts.
Pepper - rings.
Celery - twigs.
We put a few pieces in each tomato
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. a 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 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 to the refrigerator.
OPTION 4
Spicy and aromatic
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 on a 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 of 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. onion(I am in every jar
sliced half an onion)
1 head of garlic
Fill:
3 liters of water
9 st. spoons of sugar
2 tbsp. spoons of salt
2-3 bay leaves
5 peas allspice
1 cup 9% vinegar
Vegetable oil (taken from the calculation
1 st. spoon per liter jar)
The same tomatoes can be cooked with another
pouring (on a 3-liter jar):
1.5 liters of water
1 st. a spoonful of sugar
1 st. a spoonful of salt
1 tablespoon of vinegar
1 st. a spoon vegetable oil
In a jar, first put greens, garlic, vegetable oil. Then tomatoes, and on top of onions. Add vinegar to the finished filling and pour tomatoes with hot marinade. Sterilize for 15 minutes.
Green tomatoes stuffed with garlic
Filling (for three liter cans):
1 liter of water
1 glass of granulated sugar
1 st. spoonful of salt
0.5 cup 9% vinegar
Horseradish, dill, parsley
Make cuts on the tomato in several places. Insert thinly sliced garlic into these slits. I cut all the tomatoes in half, and large ones into four parts. Put green tomatoes in jars, fill with hot brine. Sterilize 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave to cool.
My husband loves 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
Place a few tomatoes in a jar apple slices and 2 small circles of peeled beets. 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)
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 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. Pour 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
3 kg green tomatoes
1 kg bell pepper
1 kg carrots
1 kg of onion
Hot pepper to taste
Brine:
350 gr. sunflower oil
100 gr. salt
300 gr. Sahara
100 ml. 9% vinegar
Cut the vegetables, put them in a non-oxidizing bowl, mix with salt, sugar, vinegar and oil. Let stand for a few hours (6-8) until they release their juice. Then boil for 30 minutes. Arrange the salad in jars, add 1 aspirin per liter jar and roll up. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.
Caviar from green tomatoes
3 kg. green tomatoes
1 kg. carrots
1 kg. onion
5-6 pcs. bell pepper
You can add hot pepper to taste
Fill:
1 cup of sugar
3 art. spoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Twist all the vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless bowl for 5-6 hours. Then boil for 30-40 minutes, spread the caviar in jars, add vinegar and roll up.
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
top cut the tomatoes in half so that the core can be removed. 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 stuffing (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 sunflower unrefined oil
Salt to taste
Grate the carrot on a coarse grater. Cut the tomatoes and pepper into large slices, onion into 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 if 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 pot, 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 celery again, etc. Top layer of celery.
We dilute salt in water and pour tomatoes. We put it under oppression. Approximately 1.5 liters of brine are used for a 3 liter jar.
When the tomatoes are replayed, they stop bubbling, the brine becomes transparent, that's it, the pickle is ready. If you use it right away, then you don't need to do anything else. And if you want to save, then drain the brine, boil and immediately pour the tomatoes. You can close it with a plastic lid or roll it up with an iron one. This should be done immediately after pouring boiling brine. 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.
Enjoy your meal!
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.

Each housewife has a lot of recipes for blanks with red tomatoes in her piggy bank, but to close, for example, spicy green tomatoes for winter uh, I had to surf the Internet in search of an interesting option. While looking, I found a few more. Some have tried, and some are just waiting for their turn. I suggest you try it too.

Green tomatoes spicy

I once cooked stuffed tomatoes. They turned out unexpectedly tasty, even the most pleasant. But there were only a few jars of them, for testing. At first I was afraid to cook from green tomatoes, I thought that no one would like it. However, it was these jars that sold out in the first place. This year I'm already more bravely cooking more. Recipe for green tomatoes for the winter Our grandmother, an avid summer resident, also liked the spicy ones. Now he knows where to apply unripe tomatoes.

To prepare hot crispy tomatoes, we need (all ingredients are based on 1 jar of 1.5 l):

green tomatoes (how many will fit in jars),

hot pepper (1-2 pods per jar),

garlic (2-3 cloves per jar),

salt (2 tablespoons),

sugar (4 tablespoons),

vinegar essence 70% (1 teaspoon),

dill (1 umbrella),

currant and cherry leaves (a couple of leaves),

allspice peas (7 pieces).

In clean jars (you can simply wash them and do without sterilization), we put dill, cherry and currant leaves on the bottom on an umbrella. Peel and cut the garlic into slices. Cut the hot pepper, clean it from seeds and partitions, cut into large pieces. Add garlic and pepper to jars. Now we fill the jars with tomatoes. It tastes better if you cut them into a couple of pieces. So the slices are saturated with marinade and are more tasty and appetizing. If desired, you can put in the workpiece and sweet pepper. Soaked in marinade, it becomes crispy and spicy.

We are preparing the marinade. Boil a liter of water (based on 1 jar), pour salt and sugar into it, stir until the crystals dissolve. Then pour the marinade over the tomatoes and leave to cool. Then pour it back to bring to a boil. As soon as the liquid boils, pour it into a jar and wait 5 minutes. Then again pour the filling into the pan, bring to a boil and pour into jars. Add 1 teaspoon of vinegar essence to each and roll up the lids. We put it upside down under the covers and leave it there until the jars cool down.

Salad bright "Hunting"

But if you want something more interesting, although pickled tomatoes are always popular on the table, then cook spicy green tomato salad for the winter. The recipe can be changed at your discretion by adding other vegetables, or vice versa, removing some of them. I like it better when there is no cabbage in the salad, for example. But here it all depends on your taste. I suggest you classic recipe.

To prepare the salad you will need:

tomatoes (200 gr),

cucumbers (200 gr),

White cabbage winter varieties(300 gr),

sweet pepper (200 gr),

carrots (100 gr),

onion (1 piece),

garlic (1 clove)

dill and parsley (1 small bunch each).

salt (1 tablespoon),

vinegar (1 teaspoon)

vegetable oil (2 tablespoons).

First of all, wash vegetables and herbs, dry them. Now peel the carrots and cut them into medium-sized strips. Do not use in this case grater - carrots will turn into porridge. Finely chop the onion, and the pepper, peeling it from the seeds, into cubes. Peel cucumbers or not, decide for yourself. If the skin is not thick, then you can leave it. The vegetable is cut into large strips. Chop the tomatoes into cubes, removing the stalks from them. We cut the cabbage in such a way that its cutting is two times larger than other chopped vegetables.

Salt the mixture, taste it. According to the recipe, it is prepared slightly salted. Now we pass the clove of garlic through the press and add it to the vegetables. Vegetables should stand for an hour so that juice appears in the mixture. Now put it on the fire and heat it, but do not bring it to a boil. Cooking Tip - Do not reheat vegetables large portions, no more than 2 liters at a time. Turn off the heat and pour vinegar and vegetable oil into the pan.

We shift the salad into sterilized jars and pasteurize for 15 minutes. Banks are better to take not large (0.5 or 1 liter). If you did everything right, then the vegetables will remain crunchy.

Adjika from green tomatoes

An excellent sauce is obtained if you cook spicy green tomatoes for the winter with garlic in the form of adjika. I have never cooked adjika in this way, but it became interesting.

Ingredients:

green tomatoes (1.5 kg),

garlic (130 gr),

horseradish (150 gr),

hot pepper (2 pods),

salt (50 gr),

granulated sugar (30 gr),

dill to taste.

Wash vegetables well and dry them, because the product is prepared without heat treatment. We clean the horseradish from the skin and put it in cold water for 15 minutes. We cut the tomatoes into 4 parts or just large enough. Coarsely chop the pepper, leaving the seeds in place. We scroll all the vegetables and herbs with a meat grinder. After mixing, salt and sugar adjika. Be sure to sterilize jars and lids before putting sauce in them. Now you can fill them with sauce and close.

Green Tomato Salad "Sharp Tongue"

For clarity, the cooking process is best viewed from photographs or videos. Then it becomes more clear what should be the result. Looking sharp for the winter with a photo, you can quickly learn how to cook interesting blanks.

The ingredients you will need are the following:

tomatoes (3 kg),

sweet red pepper (6 pcs.),

hot pepper (3 pcs.),

garlic (8 cloves)

salt (3 tablespoons),

sugar (6 tablespoons),

vinegar (1 tbsp.).

The meal is very easy to prepare. After the vegetables are washed, cut the tomatoes into several slices. Approximately 6 pieces are obtained per fruit. We clean the sweet pepper and hot pepper from the seeds, remove the stalks. We cut large pieces. Peel the garlic cloves. Now we scroll with the help of a meat grinder chili pepper, garlic and bell pepper. We shift the tomatoes into a deep bowl, add the twisted vegetables to them and mix. Season with sugar, salt and vinegar, leave to infuse for 3 hours. Now we fill the jars that were previously washed and sterilized. We close them nylon lids and store in a cold place.

When you get a jar of salad, drizzle it with vegetable oil before serving for more taste and aroma and sprinkle with parsley.

Spicy tomatoes with adjika and aspirin

Recently, a neighbor gave me tomatoes to try. They were sweet and sour with a rich taste. She said she closes without a bite. It turned out that she adds an aspirin tablet to the jar and the workpiece can be stored for a long time in this way. I didn’t notice any pills in the marinade to taste and decided to do it too green tomatoes with hot peppers for the winter. I offer you too.

We will need:

tomatoes (5 kg),

garlic (2 heads),

hot peppers (2 pods),

sweet bell pepper (4 pcs.),

dill (umbrella on a jar),

aspirin (1 tablet per jar),

water (3 l),

salt (0.5 tbsp.),

sugar (150 gr),

vinegar (250 ml).

First you need to wash the vegetables and herbs. We divide the tomatoes into four slices. At the bottom of the pre-sterilized jars, lay out the dill umbrellas, then lay the chopped tomatoes to the top. We scroll the Bulgarian and hot peppers with a meat grinder, pass the garlic through a press. Combine pepper and garlic, mix the mass. We divide it into equal amount and put into banks. We also add an aspirin tablet to each, which we grind with a pestle or just finely chop.

We are preparing the marinade. Boil water, season with salt and sugar, add vinegar last. Turn off the fire and pour hot pickle in jars to get the conservation of green tomatoes for the winter, spicy recipes. Roll up lids and flip onto lids. Now we put the jars under the covers and leave to cool completely.

Stuffed Green Tomatoes

If you have tried stuffed tomatoes before, you know how delicious it is. They seem to have a secret inside. You can stuff with both herbs and garlic with horseradish, or whatever your imagination tells you. Today we will cook spicy green tomatoes stuffed for the winter. The output is 4 liter jars.

Ingredients:

small tomatoes (3 kg),

hot pepper (2 pods),

garlic (5 heads),

parsley greens (1 bunch),

bay leaf (4 pieces),

black peppercorns for 4 cans (20 pieces),

salt (1 tablespoon),

sugar (2 tablespoons)

vinegar (6 tablespoons).

Cut the garlic into cloves and remove the skin. Cut it into slices. Chop the chili pepper into thin strips directly with the seeds and mix with garlic. We cut the small tomatoes selected for cooking in the middle, but do not cut them to the end so that they are divided into two halves. In any of the halves of the tomato, make a small indentation with a teaspoon. By the way, you can choose medium-sized fruits for this recipe, but small ones look especially neat and appetizing.

Slightly open the halves of the tomato for convenience. We spread the filling in each tomato, placing it in the recess from a teaspoon. Then carefully connect the halves. In washed jars (you can do without sterilization), pour peppercorns, lower the bay leaf and a couple of parsley sprigs. Then we fill each jar with tomatoes to the neck.

Now bring the indicated amount of water to a boil and pour the tomatoes with boiled water. Banks need to be covered with lids, but we do not roll them up yet. We are waiting for 15-20 minutes. Pour the water into the pan, again wait until the water boils, and pour salt and sugar. AT last turn pour vinegar. Now pouring hot marinade on the banks, this time we close the lids for seaming. Turn over and put on the lids to cool under the covers. This is how easy it is to make spicy pickled green tomatoes with cider vinegar (2 cups).

Wash vegetables, dry them. Cut the tomatoes into large cubes, and the onions into half rings. Peel red and green peppers from seeds and chop into large strips. Line a colander with gauze in one layer, put a mixture of vegetables in it and leave for 1 hour to drain the excess liquid for our recipe.

We choose a pan or basin that is suitable in size, the main thing is that it is aluminum. We shift the tomatoes and peppers with onions into a bowl, season with celery and mustard seeds, sugar, salt and immediately add vinegar. We wait until the mixture boils and keep for 5 minutes on low heat with frequent stirring.

Relish jars are washed and sterilized, as are the lids. We fill the banks ready meal until it has cooled down, and twist the lids under seaming. We put the blanks in jars in a saucepan for water bath and they stand in boiling water for about half an hour. Then take out and leave to cool. No need to put under a blanket or blanket.

Enjoy your meal!

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Exists great amount recipes on how to cook spicy green tomatoes for the winter, if they grow in your area, or simply because of a cold snap, ordinary red ones have not ripened.

1

Today, on country estate plots and dachas, zealous owners grow different varieties tomatoes, which are often similar only in meatiness and juiciness. Otherwise, you can find a lot of differences in taste, aroma, shape and color. By the way, about the last one. It has long been noticed that in people with allergies, only green tomatoes, which contain an insignificant amount of oxalic, malic and citric acids, do not even cause any reactions..

And although they look like unripe, you can eat them not only without fear, but also with pleasure, especially varieties such as Swamp and jade gem, is also popular emerald apple. But if in fresh green tomatoes cause concern, then nothing prevents you from harvesting them for the future, pickled or salted they will be much more appetizing, especially on the festive table. Let's look at recipes for cooking spicy tomatoes.

2

To begin with, we offer recipes for the most burning taste of the workpiece, which is perfect as an appetizer for meat dishes- spicy stuffed tomatoes, canning them for the winter is not difficult. First of all, wash the tomatoes, removing the stalks along the way. We choose the strongest and largest fruits, without defects. For the first option, you will need 0.2 kilograms of hot capsicum and garlic for 1 bucket of tomatoes, as well as a quarter kilo of celery leaves.

We scroll all the listed ingredients, except for tomatoes and vinegar, in a meat grinder, you can also use a blender, but there is a chance that there will be an excess of juice. Then we take the tomatoes, cut out a small round area in the place where the stalk was, and with the help of a tablespoon or teaspoon (depending on the size of the fruit), we clean the core. It can be crushed and mixed with the hot stuffing prepared earlier, or simply put in fresh salad. Then the mixture is carefully placed in partially devastated tomatoes, and at the end of this procedure stuffed fruits put in sterilized 3-liter cylinders.

Now let's get to the brine. It will require 250 grams of salt, vinegar and sugar, based on 5 liters of water. To begin with, we heat the water on the stove in a large saucepan and pour the indicated amount of salt and sugar into it. Then bring to a boil and immediately turn off, after which we add vinegar to the container. And finally, the preservation itself. Pour the brine into the cylinders, where there are already spicy stuffed tomatoes, to which it is allowed to add carrots chopped into thin circles and almost any greens. We close the jars with boiled lids and put them in the pantry, or you can simply bandage them with polyethylene, but it will be necessary in a cold cellar.

In another version, stuffed tomatoes are prepared with garlic filling. For the most part, if you recall common recipes, spicy tomatoes for the winter are prepared by cleaning the pulp, but not in this case. We just need to make a few deep incisions where the chopped garlic will be laid. If the fruits are large, cut them in half and from the outside we pierce each slice with a knife in several places, where we push the garlic.

We do the brine like this: for 1 liter of water poured into a saucepan and close to boiling, put 1 cup of sugar and 1 tablespoon of salt, and after boiling, turn it off and add half a cup of 9% vinegar (1 tablespoon of essence to 6 tablespoons of water). Canning will not take you much time. Pour the brine into sterilized bottles, where the stuffed tomatoes are placed, and blanch in a pot of boiling water for up to 15 minutes. We close the container with sterile lids and get delicious canned spicy tomatoes among the stocks for the winter.

To get healthy food, table vinegar can be replaced with natural apple cider vinegar in the same amount, and for the best taste properties of green tomatoes, hold them in salt water for about 2 hours beforehand.

3

It is difficult to find more lovers of hot condiments, salads and snacks than the people of Korea. Therefore, in cookbooks dedicated to the dishes of this country, there will always be recipes that describe how to make it so that you can provide yourself with festive table spicy snacks. Of course, you are unlikely to find stuffed tomatoes among the Korean culinary recipes, but the usual pickled preparations "with a twinkle" are quite. So, make sure that the ingredients include garlic and pepper (red and black ground, spicy, as well as Bulgarian).

For the first option, you will need, based on 2 liters of product, a couple of kilograms of tomatoes, from 3 to 5 pieces of bell pepper and the same amount of onions, 15 medium cloves of garlic, 2 hot peppers, greens. The brine will require 0.8 liters of water, 2-4 tablespoons of salt and sugar (to taste), 30 milliliters of vegetable oil and the same amount of vinegar. Tomatoes can be taken in half for harvesting - red and green. We make a marinade by bringing water to a boil and pouring sugar and salt into it (until it dissolves), pour out the oil, and after turning it off - vinegar.

We sterilize jars for 1 or 2 liters over steam, or in microwave oven. Dip the lids into a pot of boiling water. We put the greens and garlic in the container first, then the tomatoes, after piercing them in several places with a toothpick so that the skin does not burst. We cut the bell pepper into 4 shares, the onion can be chopped into rings, all this, together with hot pepper, is also loaded into jars between layers of tomatoes. Fill with brine, which should just boil by this point. Then we put the jars in a double boiler or in a pan with a small level of boiling water and blanch for 10 minutes, then close the lids and turn over to cool. Store in a cool place.

The second option offered to us korean recipes, faster, but differs in that it is desirable to store tomatoes pickled in this way in the refrigerator. So, let's prepare a kilogram of tomatoes the following ingredients: a couple of medium-sized bell peppers, a head of garlic, 1 carrot, 50 milliliters of vegetable oil and vinegar, 50 grams of sugar and 1 tablespoon of salt. Ground pepper, red and black, take to taste.

We turn to how you can cook quickly and quite simply spicy tomatoes for the winter. Wash the fruits themselves under running water, peel the stalks and cut in two. We divide the garlic into cloves, from which we remove the husk, take out the core with seeds from the bell pepper, separating the stalk at the same time. Next, we twist the pepper and garlic in a meat grinder, and chop the carrots on a grater, chop the greens with a knife. In a large jar we put greens, garlic mass, halves of tomatoes and seasonings in layers. We boil a liter of water, put salt, sugar and butter there, dissolve the first two components, turn it off and add vinegar, without which canning is impossible. Pour the tomatoes with marinade and close, after which we turn the container over to cool, getting spicy tomatoes for the winter.

4

To begin with, let's mentally transport ourselves to the Caucasus, having prepared, and then tasting Georgian-style canned tomatoes for the winter. Recipes like this are rare. You will need for 1 kilogram of tomatoes: 50 grams of garlic, 100 - dill, 150 - parsley and 200 celery, 1 pod hot pepper, as well as one bay leaf for each closed jar. For brine for the same amount of tomatoes: 3 cups of water and a tablespoon of salt. We choose tomatoes that are small, dense, without defects, pre-wash the fruits and wait for the water to drain.

We put a pan with the above amount of water on the stove, light a small fire. Almost bringing to a boil, we throw parsley and celery into the future brine, and then cook the greens for 5 minutes, remove and add salt to the water. While the broth is being prepared, cut the garlic into slices, and chop the pepper into rings, clearing the seeds along the way, after which we divide each ring into 2 parts. In sterilized cylinders we place tomatoes in layers, between which we lay layers of greens, pieces of garlic and pepper. Fill with hot brine and close. After half a month, pickled tomatoes will be ready.

But not only options with marinades are suitable for spicing tomatoes. Our next recipe refers to. We begin the preservation of green sharp tomatoes for the winter, as always, with the preparation of products. It is difficult to calculate the amount of garlic and hot pepper for this recipe, so we stock up more, the rest can be used for other twists. Celery will need somewhere a couple of bunches per kilogram of tomatoes. For brine - a liter of water and 70 grams of coarse salt.

We wash everything, we clean the fruits from the stalks, garlic - from the husk. Next, we cut the tomatoes into 2/3 of the diameter, cut the pepper into rings, and large garlic cloves into plates. In each tomato we put a rolled branch of celery, a couple of plates or small cloves of garlic and 1-2 rings of hot pepper to taste (you can drag the fruits with strings). That is, it is almost stuffed tomatoes. We prepare the brine by boiling water, 1.5 liters for each three-liter cylinder, and pouring salt into boiling water. After its dissolution, we begin canning.

We put celery on the bottom of the jars, then a layer of tomatoes, greens again, and so on to the top, finishing with celery. Pour the brine and cover with oppression (small load). We wait until the workpiece ferments and the liquid becomes transparent, drain it, boil it, pour it into the container again and close the lids.

spicy green tomatoes- a delicious snack for the winter, they turn out really hot and therefore very tasty. To all fans savory dishes and it’s just a must for gourmets to cook, the rest should not stand aside either, because these spicy tomatoes can decorate any holiday table and bring a pleasant variety to your usual preparations.

Ingredients for Spicy Green Tomatoes:

For one 1.5 liter jar

How many tomatoes will go in
Vinegar essence (70%) 1 teaspoon
Chili pepper to taste
Garlic 2-3 cloves
Black peppercorns taste
Dill to taste
Leaves of currant, cherry, raspberry taste

For brine per 1 liter of water

Salt 2 tablespoons
Sugar 4 tablespoons

Products not suitable? Choose a similar recipe from others!

Inventory:

Saucepan, kitchen knife, cutting board, colander, glass jars with lids, disposable paper towels.

Preparing Spicy Green Tomatoes:

Step 1: Prepare the ingredients.

Rinse all ingredients thoroughly and pat dry with disposable towels. Remove the stems from the tomato and cut each tomato into 2-4 pieces, depending on how large it is initially.

Disassemble the head of garlic, press on each clove with the flat side of the knife (you will hear a characteristic crunch), and then peel them from the husk and cut each into several pieces. large slices. Small teeth can be set aside entirely.
Remove the stems from the washed chili peppers, then cut each pod in half and remove the seeds from the core with the tip of a knife.

Step 2: Prepare the brine.

Boil water in a saucepan, dissolving sugar and salt in it. Boil the brine for a couple of minutes.

Step 3: Prepare Spicy Green Tomatoes.

At the bottom of the jar, place dill, currant leaves, cherries and raspberries, as well as black peppercorns. Then tightly lay the green tomatoes in the same place, alternating them with garlic and hot pepper Chile.
Pour boiling brine over jars of tomatoes and let them cool.
Pour the cooled brine back into the saucepan and bring it to a boil again, and then return it to the jars with vegetables. We insist 5 minutes this time, and then drain the brine again and boil.
For the last third time, pour green tomatoes with brine, add vinegar essence to the jar, tightly cork the blanks with lids, turn the jars upside down and wrap them well in a blanket or blanket. Under such a "fur coat", the tomatoes should stand until they cool completely, and after that the blanket (or blanket) can be removed, and the jars can be put upside down as they should be.
You can store sharp green tomatoes at least at room temperature, but away from light and heating appliances (batteries, stoves, etc.).

Step 4: Serve the spicy green tomatoes.

Spicy green tomatoes cold appetizer. Serve them on a separate plate. If desired, you can decorate the tomatoes with sprigs of fresh herbs, spicy cabbage Or add them to a hot dish. Just don't leave open jar without supervision, you won’t have time to blink an eye, as all the tomatoes will disappear somewhere without a trace!
Enjoy your meal!

To taste, you can add to tomatoes and sour berries, for example, lingonberries, cranberries, red currants.

The more chili, the spicier the green tomatoes are, so add more to your liking.

If you add Bulgarian pepper to such tomatoes, then it will also turn out spicy and crispy, you can try it.

It is not very difficult to prepare sharp slices for the winter. Especially if you are an avid summer resident, and you have left a large number of unripe tomatoes.

What to do with such a harvest? Eating it fresh is not recommended due to the fact that it contains such a harmful substance as solanine, which can cause severe poisoning in humans. Although it is still possible to neutralize it by subjecting it to special culinary treatment.

Today, there is an incredible number of all kinds of recipes, using which you can quickly and easily make green tomatoes with spicy slices. In this article, we decided to present you with several ways. Which one to use is up to you.

Selection and preparation of the main ingredient (green tomatoes)

Before making salty greens, they should be chosen correctly. For such a preparation, it is necessary to purchase medium-sized tomatoes as much as possible. light color. If you use small and dark vegetables, then they can be easily poisoned.

After the tomatoes are purchased, they must be washed well and put in a deep basin. In the future, vegetables need to be poured with cold water, in which fine water should be dissolved in advance. table salt. It is advisable to change this liquid every half hour about 4-5 times. This treatment will allow you to partially get rid of harmful solanine.

Pickled Green Tomatoes: A Step-by-Step Homemade Snack Recipe

After processing unripe tomatoes, you can safely proceed to pickling them. For this you will need:

green tomatoes (you can take the "cream" variety) - about 1200 g;
bitter onion - 6 heads;
green parsley - 2 large bunches;
garlic cloves - about 10 pcs.;
refined vegetable oil - about 4 large spoons;
pure filtered water - 1 l;
fine sand-sugar - 2 large spoons;
medium-sized salt - 1 large spoon;
table vinegar 9% - about 2 large spoons.

Ingredient Processing

A green tomato appetizer is a great solution for a family feast. To prepare it, rinse fresh parsley and then finely chop it. Next, you need to peel the garlic cloves and grate them on a small grater. As for unripe tomatoes, they must be freed from the stalk and cut into 4 slices. You should also peel the bitter onions and cut them into thick half rings.

Preparation of a fragrant marinade

Before salting green tomatoes, be sure to make a hot marinade. To do this, clean filtered water must be boiled over a rapid fire, and then medium-sized sugar and fine salt are added to it. Mixing the ingredients with a large spoon, you should achieve their complete dissolution. Before turning off the stove to the brine is required in without fail add a couple of large spoons

Shaping snacks and seaming glass jars

Green tomatoes with sharp slices should be harvested in liter or 2 liter jars. Moreover, the containers must first be sterilized. Next, on their bottom, you need to put fresh parsley and onion half rings. After that, you need to tightly place all pre-cut tomatoes in jars. At the end, they should be covered with grated garlic cloves and pour hot marinade.

In this composition, all containers must be rolled up and immediately turned over. After the jars have cooled, green tomatoes in slices should be stored in a cold room for no more than six months. You can use them only after 5-6 weeks. During this time, the tomatoes will soak in the marinade, become softer and tastier.

Making green Armenian tomatoes

This appetizer is very spicy. It's fairly easy to make, and it's surprisingly quick to eat. To prepare it, we need:

Making a spicy brine in Armenian style (cold way)

We discussed the hot way of pickling green tomatoes above. However, there is another option for preparing such a marinade. It is made with cold brine. Of course, such an appetizer cannot be stored until late winter. It should be consumed immediately or left in the refrigerator for no more than 2-3 weeks.

So, before you salt the green tomatoes in Armenian style, you need to cook in advance cold marinade. To do this, pour clean filtered water into large saucepan and then boil it over high heat. Next, fragrant cloves, granulated sugar, thyme, table salt and tarragon should be put into the liquid. After mixing the components, they must be boiled for about 10 minutes. After this time, the pan must be removed from the stove and completely cool the contents in cold air or at room temperature.

Preparing the Components

While the marinade is cooling, you can start preparing the vegetables. To do this, you need to thoroughly wash all the tomatoes, and then soak them in salt water (see above). After the tomatoes are processed, you need to start chopping them. Small tomatoes can be halved, and large ones can be cut into slices.

You also need to pre-peel the garlic cloves and chop them into thin plates. As for the horseradish root and fresh dill, they should simply be rinsed and coarsely torn apart with your hands.

The process of forming a homemade snack

Cold pickling of green tomatoes differs from hot pickling in that it is used only if you need to do it quickly. delicious snack, which will be ready for use in a few days.

After the main ingredients and marinade are cooked, green tomatoes should be distributed in jars. Also in the container it is necessary to place horseradish leaves and fresh dill. At the end, vegetables need to be poured with cold marinade and leaky closed with plastic lids. If desired, any load can be placed on the tomatoes. But for this they must be laid out not in jars, but in some kind of basin.

After filling the containers with vegetables and brines, they should be kept warm for about two days, and then put in the refrigerator and insist the same amount of time. After the tomatoes have absorbed the aromas of the marinade, they can be safely eaten.

Classical salting of green tomatoes at home

Pickled green tomatoes, the recipe of which we are considering, are very tasty and fragrant. This method is very popular among those who cannot do without a delicious homemade snack.

So, the classic recipe for pickling unripe tomatoes includes the following components:

green tomatoes - about 1 kg;
hot pepper - ¼ pod;
lavrushka - a few petals;
peppercorns - 8 pcs.;
garlic cloves - take according to the number of tomatoes;
any fresh greens - use at your discretion;
boiling water - ½ l;
fine salt - about 30 g;
medium-sized granulated sugar - 20-30 g;
table vinegar - use at discretion (about 3 large spoons).

Food preparation

Before pickling green tomatoes the classic way, they must be washed and cut in half. After that, you need to sterilize glass jars, put lavrushka on their bottom, sharp capsicum, peppercorns, as well as fresh peeled garlic, cut into plastics, any fresh herbs. Next, on top of the listed ingredients should be placed tightly. At the end, they must be covered fine salt and fine granulated sugar.

Marinating a classic appetizer

After the jars are filled, it is required to boil ordinary drinking water in a separate pan and immediately pour it into glass containers. After insisting the vegetables in this position for several minutes, they should drain all the brine into the same container. Next, the marinade must be boiled again. Adding a few small spoons to it table vinegar, it needs to be poured over jars of vegetables again.

After all the described actions, the container must be immediately rolled up tightly, turned over, wrapped in a warm wadded blanket and allowed to cool gradually. After about a day and a half, pickled tomatoes can be safely removed to the basement or cellar. It is allowed to store them in this state until late spring (about six months), but to eat them only after 5-6 weeks, when the green tomatoes are completely saturated with the aromas of the marinade.

How and with what to use?

It is customary to serve green salted tomatoes to family members as a tasty and fragrant snack. They must be laid out in a deep bowl and poured with brine. Present such homemade to the table, preferably with hot dishes (first or second) or with strong alcoholic drinks.