What to cook from pickled green tomatoes. Spicy green tomatoes for the winter

Unripe tomatoes make excellent canned food. These can be pickled, stuffed and pickled green tomatoes for the winter, as well as caviar or salads. As additional ingredients carrots, onions, bell pepper, a variety of seasonings and hot spices.

Finger-licking green tomatoes

Ingredients (for 3 kg of tomatoes):

200 gr. herbs: parsley, dill, cherry leaves
(or currants)
100 gr. onions(I'm in every jar
chopped half an onion)
1 head of garlic

Fill:

3 liters of water
9 tbsp. spoons of sugar
2 tbsp. spoons of salt
2-3 pieces bay leaves
5 peas allspice
1 cup 9% vinegar
Vegetable oil (taken at the rate of 1 tablespoon per liter jar)

The same tomatoes can be prepared with a different filling (for a 3-liter jar):

1.5 liters of water
1 tbsp. spoon of sugar
1 tbsp. spoon of salt
1 tablespoon vinegar
1 tbsp. spoon of vegetable oil

How to cook:

First put the herbs, garlic, and vegetable oil in the jar. Then tomatoes, and onions on top. Add vinegar to the prepared filling and pour the hot marinade over the tomatoes. Sterilize for 15 minutes.

Green tomatoes stuffed with garlic

Filling (for three liter jars):

1 liter of water
1 cup granulated sugar
1 tbsp. spoon with a heap of salt
0.5 cups 9% vinegar
Horseradish, dill, parsley

How to cook:

Make cuts on the tomato in several places. Stick thinly sliced garlic into these slits. I cut all the tomatoes in half, and the large ones into four parts. Place green tomatoes in jars and fill with hot brine. Sterilize for 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 until cool.

My husband loves Green Tomatoes stuffed with garlic. According to taste sensations among canned tomatoes the men gave them first place.

Drunk green tomatoes

Filling (for 7 - 700 g jars):

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

How to cook:

Pour the prepared marinade over the tomatoes, sterilize for 15-20 minutes and roll up. The jars keep well even at room temperature.

Green tomatoes are “delicious”

Fill:

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

How to cook:

Place the tomatoes and pieces of bell pepper in jars, pour boiling water over them twice, boiling brine the third time and roll up. The tomatoes turn out very tasty.

I closed such tomatoes in tomato juice, but without adding 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 I filled the tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled the lid on.

Green tomatoes with gelatin “miracle”

Filling (per 1 liter of water):

3 tbsp. spoons of salt
3 tbsp. spoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cups 6% vinegar

How to cook:

Pre-soak gelatin in warm water for 40 minutes. Make the filling, boil it, add gelatin and vinegar to it, and boil the filling again. Pour the filling over the tomatoes and sterilize for 5-10 minutes.

I’ve never tried green tomatoes with gelatin, but I’ve heard good reviews. Therefore, I closed two portions: green and brown tomatoes.
P.S. No wonder these tomatoes were called “Miracle”. They turned out very tasty and my girlfriends were delighted with 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

How to cook:

Coarsely chop the green tomatoes and cabbage and place in a jar with spices. Pour boiling water the first time, let it stand for 20 minutes, the second time with the finished filling. Add 1 aspirin tablet to a liter jar and roll up.

Green tomatoes with apples in pink brine

Fill:

1.5 liters of water
1 tbsp. spoon of salt
5 tbsp. spoons of sugar
70 gr. 6% vinegar
Allspice
Parsley
Apples
Beet

How to cook:

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 add more than 2 pieces of beets, otherwise the brine will taste astringent.

Pour boiling water over it for 20 minutes. Then make a filling from this water and boil it. Pour hot brine over the tomatoes and cover with a lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled them for 5 minutes with vinegar, and then poured them into jars. The same tomatoes can be made without beets, and they also turn out very tasty.

Salted green tomatoes in barrels (pickling tomatoes)

Brine (for 8 liters of boiled and cooled water):

400-500 gr. salt

Spices (for 10 kg of green tomatoes):

200 gr. Sahara
200 gr. dill
10-15 gr. hot pepper (optional)
100-120 gr. blackcurrant or cherry leaves

You can salt green, ripe and brown tomatoes, but always separately. I give a recipe: how to pickle green tomatoes. Green tomatoes salted in the usual way are quite tough when finished. 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 a prepared container (barrel or aluminum dish) along with spices, which are placed on the bottom of the barrel, in the middle and on top, and sprinkle with sugar. When placing the tomatoes, shake the dishes slightly and, after filling, fill with the prepared brine. The riper and larger the fruit, the stronger the brine is made. Cover the filled bowl with tomatoes with a tight lid or place a wooden circle with pressure 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)

Ingredients:

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 pickling tomatoes: instead of salt you need to use sugar. Take green (or brown) tomatoes, sort and place in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top and sprinkle with sugar. Thus, make the installation without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour tomato paste (from ripe tomatoes) with sugar. Place pressure on top. For this method of pickling, green tomatoes can be blanched in boiling water for one or two minutes. This recipe can be made canned tomatoes in banks.

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 are unusually different spicy taste, many people like them more than pickles. Salted green tomatoes are distinguished by their versatility. They are also good as an incomparable pickle in the form of an appetizer; they make pickle soup, vinaigrette, and many other dishes very tasty. Exist different ways pickling green tomatoes for the winter. I will tell you about one of them, which does not require much time or special expenses, and the tomatoes turn out very, very tasty.

Ingredients

To prepare tomatoes for the winter you will need:

green tomatoes - 1 kg;

black currant leaf - 5 pcs.;

dill with inflorescences - 2 pcs.;

garlic - 3-5 cloves;

horseradish - leaves - 3 pcs.;

hot pepper - to taste (or without);

allspice - 3 pcs. (not necessary).

For the brine :

cold water - 1 liter;

salt - 2 tbsp. l.

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

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

Cooking steps

Place some greens at the bottom of a clean jar, then green tomatoes, then more greens, chopped garlic and hot peppers, if you use it. I added a small piece of hot pepper, without seeds (the seeds add a special bitterness and spiciness). 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 pouring 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 screw on the lids, turn the jars upside down and store them as they cool. Tomatoes prepared this way can be stored at room temperature.

Bon appetit and have a delicious winter to you!

There is probably nothing more troublesome, but at the same time enjoyable, than preparing pickles for the winter. Each product must be well selected. After all, not all vegetables are suitable for pickling, but only the most delicious, neat, beautiful, without damage.

It is in this case that we can achieve the ideal balance of taste and visual pleasure. Personally, I like green tomatoes in this regard. They are simply my favorites. And the recipes for preparing green tomatoes for the winter are simply FINGER-LICKING! And not only for your own interesting taste, but also for ease of preparation. Since their fruits are almost always neat, even and quite dense, which prevents them from being spoiled appearance in preparation for salting.

In general, the most important thing in this dish, apart from the tomatoes themselves, of course, are well-selected spices. After all, only thanks to them will it be emphasized unusual taste this delicacy that anyone can afford to try.

And, the best part is that the components used are ordinary, familiar to us all and not at all expensive. Yes, and preparing them is very simple.

Before you start cooking, I’ll tell you a little about how to choose the right tomatoes. Tomatoes, you need to choose medium in size, or a little larger than that. But, under no circumstances take small ones, they are not yet fully formed and there is a high probability that they contain a toxic substance - corned beef.

In addition, such tomatoes are not tasty at all, and there is no benefit from them, only harm. But fruits that are already at the ripening stage, that is, not yet brown, but will soon become so, are ideal for pickling. There are practically no toxic substances in them. I will note right away that the content of corned beef in some specimens is possible, but it is so insignificant and so rare that it will not bring us any harm. The taste of the dish will be simply magnificent, and there will be many benefits.

If you still have doubts and are worried, then you can simply use brown fruits, but I will say right away that their taste will be slightly different.

You can also use one very good, proven method to completely remove corned beef from tomatoes. It’s simple, just fill them with water with a good salt content and leave for 2 hours.

How to choose the size of container for pickling tomatoes

So, what container will be most suitable for pickling green tomatoes? In general, there is no clear answer to this question. Because there are many factors that influence its size. For example, each housewife chooses a different quantity of products that she needs and, accordingly, this affects the size of the container. It's also worth taking into account how long you want the pickles to last. Thirdly, which is also quite important, you need to consider at what temperature your tomatoes will be stored.

Well, let's look at some examples of containers that are suitable for pickles.

1. Barrel. There are a huge number of them now. Starting from the largest to the smallest barrels. But, it is worth remembering that this type of container is suitable only for those who actively consume pickles. And it will suit them cold method pickling.

By the way, this method Suitable for glass containers too.

Also, in addition to the size, the barrels differ in the material from which they are made. Nowadays, everything made of plastic is very popular and they are no exception. And, such popularity is due to the fact that it is light, cheaper, convenient and fewer microbes accumulate on it. But, of course, there are disadvantages, the most important one is the content of harmful substances in plastic, albeit in very small quantities.

In my opinion, it would undoubtedly be better to use the old, good, proven method and pickle the tomatoes in wooden barrel. But first you need to rinse it thoroughly and pour boiling water over it to disinfect it.

2. If you don’t have barrels, but have a metal container and you decide to use it, then keep in mind that such dishes can only be enameled.

3. And of course, in the absence of any of the above, an ordinary glass jar will do.

Cold sourdough: how to preserve rich taste

We will salt unripe tomatoes in almost the same way as cucumbers. And, the most common, simple spices are used for this process.

So, we need:

hot pepper - 2-3 pods;
black currant leaves - 10 pieces;
dill - a bunch (200 grams);
parsley - 40 grams.

The above indicated quantity of products is used to pickle 10 kilograms of tomatoes.

Keep in mind that the brine should be quite salty, at least 7%. To obtain this consistency, you need to dilute 70 grams of salt in one liter of water. Apply this ratio to your brine amount.

As for spices, don’t limit yourself to anything at all. Put whatever your heart desires. Be it cloves, coriander, cinnamon or other favorite spices.

Above, I mentioned that there is such a method of salting as cold. So, I would like to focus a little more attention on it and describe the whole process. At the bottom of the selected container, first place a layer of tomatoes, then a layer of spices mixed with salt. And so on until the barrel is full. Then, fill everything with cold water, preferably hard. As you can see, everything is very easy and simple.

Of course, not everyone’s house or apartment has the size, especially if there is no pantry or cellar, to store barrels of pickles. In this case, you can salt the vegetables in glass jars. They can be placed anywhere, and the product in such a container will be stored for quite a long time.

In addition to all the conveniences, when using this method, vegetables can be combined with each other. They can be not only whole, but also cut into slices, stuffed with various spices, and so on.

I want to offer you a few wonderful recipes. I am sure that you will definitely like at least one of them and become your favorite.

Unripe tomatoes with herbs

We will need:

green tomatoes;
peppercorns;
Bay leaf;
dill, parsley (fresh or dried) - to taste;
garlic - 3 heads per jar (1 liter);
hot pepper - 2 pieces per liter jar.

To prepare the brine, you need:

salt - 2 tablespoons;
sugar - 1 tablespoon;
dry mustard - a pinch (if you don’t like it, you don’t have to add it).

Cooking method:

1. First, the jars that we will use need to be sterilized.

2. Then, prepare the brine: add salt and sugar to boiling water, you can also sprinkle a pinch of dry mustard. Bring the brine to a boil, turn off the heat and leave to cool to room temperature.

Keep in mind that the amount of ingredients indicated in the recipe is for 1 liter of water.

Now, first of all, put the garlic cloves on the bottom. Then follows a layer of tomatoes, the second layer - herbs and spices (peppercorns, bitter, bay leaf). And in this way, we alternate layers of tomatoes and herbs with spices until the jar is filled to the top.

3. As soon as the brine has cooled, pour it over the tomatoes with garlic and spices and close the jar with a nylon lid.

Below, we present to your attention another very delicious way pickling tomatoes, where they need to be stuffed with herbs.

Tatar tomatoes

We will need:

green or brown tomatoes - 6 kilograms;
bell pepper - 0.5 kilograms (preferably different colors);
carrots - 6 pieces (medium size);
garlic - 1 head;
greens - to taste;
spices - to taste.

To prepare the brine:

water - 1 liter;
salt 2 - tablespoons;
sugar 1 tablespoon.

Cooking method:

1. First, prepare the filling for the tomatoes. To do this, cut the bell pepper into small strips, grate the carrots on a medium-sized grater and chop the garlic. Mix everything thoroughly.

3. Place the filling into this cut. Little by little!

4. Place peeled garlic cloves on the bottom of a sterilized jar, then stuffed tomatoes. Sprinkle spices on top and use herbs as decoration.

5. Now, prepare the brine: add salt and sugar to boiling water, mix and bring to a boil.

6. And with this just boiled brine, pour the tomatoes and close the lid. Be sure to wrap the jars in a blanket and leave them to cool.

Delicious pickled tomatoes with garlic and herbs for the winter

What would we do without fragrant and incredibly healthy garlic? After all, not a single pickle can do without it. It has such an attractive aroma that as soon as you smell it, you immediately want to try the dish to which it was added.

In addition, garlic is one of the few vegetables that does not lose its medicinal properties when canned.

And so, let's move on to preparing delicious green tomatoes with garlic.

I would also like to add that in this recipe you can use both cold and hot pickles. Choose according to your taste.

Ingredients:

green or brown tomatoes (medium size);
dill with parsley - to taste;
garlic;
horseradish.

salt - 2 tablespoons;
sugar - 1 tablespoon.

By the way, if you use cold brine, then there is no need to add sugar.

Cooking method:

1. Wash the tomatoes accordingly. And carefully cut each fruit from the top.

2. Cut the garlic into slices and put them into this cut.

3. Place vegetables in a jar in layers, alternating with spices. That is, a layer of tomatoes, a layer of spices. And so on until the container is completely filled.

In addition to cans, you can also use enamel pan. This will be even better. Firstly, it is roomy. Secondly, it is convenient to remove tomatoes from it. As for the shelf life, it is practically not inferior to banks. For example, we store tomatoes pickled in a saucepan until spring, but this happens very rarely, unless a lot of them were salted.

Another simple recipe for green tomatoes in their own juice

To prepare, we will need:

tomatoes;
black currant leaves;
horseradish leaves.
cherry leaves;
salt - 2 tablespoons per jar (3 liters);
garlic;
soft cabbage leaves;
sugar - 30 grams per jar (3 liters).

Cooking method:

1. Wash the tomatoes and pierce them near the stalk. We put them in the container that we chose for salting. Next, add to the vegetables currant leaves, horseradish leaves, cherries and greens. Mix everything thoroughly. Place garlic between the fruits, add salt and sugar.

2. Place greens and cabbage leaves on top.

3. That’s it, cover the vegetables and herbs with a lid and leave for 24 hours. After this time, juice should appear. If there is not much of it, then you need to add brine. To do this, add 60 grams of salt to one liter of water.

In conclusion

Remember, so that green tomatoes do not spoil longer and are stored better, they must be kept cool.

By the way, there is one very good advice, so that salted tomatoes can be stored even longer. Simply, you need to put a small branch of bird cherry in the container. But first, soak it in boiling water for a little while.

In addition, green tomatoes can be used to make a very tasty snack. For example, take carrots, peppers or zucchini and pickle them along with tomatoes.

Bon appetit!

Tomato soup with chicken broth

Ingredients:

1 large chicken breast;
6 tbsp. l. pearl barley;
5 medium potato tubers;
4 green tomatoes;
3 liters of purified water;
fine salt;
fresh greens.

Rinse the chicken breast. Carefully cut off the skin. Place in a saucepan and add salted water. Simmer until the meat is done.

Rinse thoroughly pearl barley. 10 minutes after the chicken starts cooking, add pearl barley to it. Cook the ingredients together for another 20-25 minutes.

Remove the breast from the broth. Cut all the meat off the bone. Divide it into small pieces. Return back to broth. After boiling again, add salt, small pieces of peeled potatoes and tomatoes. Salt the mass.

Cook the first dish for another 15-17 minutes. Pour chopped fresh herbs into it. Cover the pan with a lid and leave to brew for a quarter of an hour. Ready soup Pour into plates and top with light mayonnaise to taste.

Mixed meat solyanka with green tomatoes

Team meat solyanka with tomatoes

Ingredients:

550 g beef on the bone;
4 potatoes;
1 kg of any smoked meats;
1 onion;
2 pcs. carrots;
350 g homemade salted barrel cucumbers+ 1 tbsp. brine from them;
2 salted green tomatoes;
2 garlic cloves;
1 can of pitted olives;
85 g tomato paste;
salt;
sunflower oil;
spices.

Place the washed beef on the bone in a saucepan and add salted water. Boil meat broth 2.5-3 hours. Remove meat from pan. Carefully cut it off the bones and chop it. Strain the broth through several layers of gauze. Pour the chopped meat into it.

Add small cubes of potatoes to the re-boiled broth. Cook the vegetable for 10-12 minutes.

Peel the carrots and grate on a grater with medium holes. Finely chop the onion as desired. Grate the garlic or just chop it sharp knife. Place all these ingredients in a frying pan with heated sunflower oil. After 6-7 minutes, add grated green tomatoes and pickled cucumbers chopped in the same way. Immediately pour in the brine. Cover the pan with a tight lid. Simmer its contents for 8-9 minutes over low heat.

Add to vegetables tomato paste. Add small pieces of pitted olives. After another 5-6 minutes of simmering, transfer the roast from the pan into the broth.

In a separate frying pan small quantity fry thin strips of bacon in oil. It should be covered with a golden brown crust. Rearrange meat product into the broth. Immediately remove the soup from the heat, pour into bowls and top with sour cream. To taste, you can decorate the hodgepodge with fresh or dried herbs and lemon slices.

Fruit and vegetable salad “Paints”

Ingredients:

4 nectarines;
350 g salad mix;
2 tbsp. fresh strawberries;
130 g feta cheese;
2 green tomatoes;
½ tbsp. finely chopped basil;
90 g walnut kernels;
2/3 tbsp. refined oil;
½ tbsp. granulated sugar;
1 tbsp. poppy seeds;
1/3 onion;
salt;
1 tsp. Dijon mustard.

Prepare salad dressing:

Mix butter with sugar and poppy seeds.
Add very finely chopped onion, Dijon mustard, and salt.
Pour in freshly squeezed lemon juice.
Using a blender, turn the ingredients into a homogeneous airy mass.
Pour the dressing into a tightly sealed plastic container.
Close the container with a lid and put it in a cool place.

Cut the nectarine into small, even, neat pieces. Pour some of the infused dressing over them and stir.

Place the coarsely torn pieces on a large plate. lettuce leaves. Place nectarine and sauce on them. Add halves or quarters of fresh strawberries, small pieces of green tomatoes, crumbled cheese, and chopped basil. Spread coarsely chopped and lightly fried nut kernels on top. Pour the remaining dressing over the appetizer and serve the treat for lunch or dinner.

Spicy green tomato salad

Spicy salad from green tomatoes

Ingredients:

1 kg of green tomatoes;
1 spicy Bell pepper;
½ bunch fresh leaves parsley;
3 tbsp. l. refined sunflower oil;
coarse salt;
2 cloves of garlic;
2 tbsp. l. apple cider vinegar;
2 tbsp. l. granulated sugar.

In a small bowl, mix the liquid ingredients - Apple vinegar and sunflower oil. Add finely chopped hot pepper to the resulting mixture, passed through a press. fresh garlic. Pour into spicy sauce salt and sugar. 2 tsp of salt will be enough. But you can adjust its quantity to your liking. Actively stir the sauce until the sweet and salty grains are completely dissolved.

Cut green tomatoes into small pieces. Place them in a glass container with a lid. Fill with the resulting aromatic mixture. Close the lid of the jar tightly and put the snack in a cool place for 24 hours.

Place the prepared tomatoes in a small bowl, sprinkle with fresh herbs. Serve as a salad with any hot dish.

Vegetable salad with corn croutons

Ingredients:

470 g corn bread;
1 large fresh cucumber;
4 feathers of fresh green onions;
½ tbsp. chopped fresh basil;
1/3 tbsp. quality olive oil;
½ tsp. chopped lemon zest;
1/3 tbsp. freshly squeezed lemon juice;
1 PC. jalapeno pepper;
1 tbsp. l. liquid natural honey;
salt;
freshly ground black pepper.

Preheat the oven to medium temperature. Corn bread cut into equal, neat cubes along with the crusts. Pour onto a baking sheet and level. The crackers should lie on the surface in one layer. Place the baking sheet in the preheated oven. Bake the crackers for a quarter of an hour until deliciously golden brown. Leave them to cool at room temperature.

Cut green tomatoes into medium pieces. Pour them into a spacious salad bowl. Add circles fresh cucumber, crushed green onions and basil.

Prepare the dressing for the appetizer:

Mix finely chopped jalapeno pepper(without seeds and skin) with olive oil.
Add chopped lemon zest, salt to taste, pepper.
Pour in Bee Honey and lemon juice.
Lightly whisk the dressing with a regular fork.

Pour the mixture over the vegetables in the salad bowl. Scatter the prepared corn crackers on top.

Vegan burger

Ingredients:

2 burger buns;
1 red and 1 green tomato;
1 PC. red salad onion;
250 g beets;
90 g semolina;
1 bunch of fresh lettuce;
2 garlic cloves;
½ tbsp. vegetable oil;
½ tbsp. breadcrumbs;
2 tbsp. l. any sauce;
ketchup to taste;
spices.

Boil the beets directly in their skins until soft. Peel the finished root vegetable and cut into small cubes. Pour them into a hot frying pan vegetable oil. Add salt, spices and crushed garlic. Fry the mass until the main liquid evaporates from it.

Add to frying pan semolina. Continue frying for another 10-12 minutes. During this time, the semolina will absorb the remaining moisture from the beets. Use a masher directly in the frying pan to turn its contents into a thick mixture. homogeneous mass. When the latter has cooled, form it into flat, wide cutlets. Roll each one in breadcrumbs and fry in a separate frying pan until golden brown crust. Place the resulting cutlets on paper napkins.

Place a lettuce leaf on each hamburger bun. Spread your chosen sauce on top. Place the cutlet on the base. Cover it with tomato slices of two colors, ketchup to taste and purple onion rings.

Vegan burgers - great option snack for those losing weight.

Green tomatoes fried in batter

Green tomatoes in batter

Ingredients:

4 medium green tomatoes;
2 raw eggs;
coarse salt;
½ tbsp. corn flour;
½ tbsp. grated parmesan;
3 tbsp. l. wheat flour;
1 tsp. garlic salt;
½ tsp. ground ginger;
½ tsp. dried oregano;
1/3 tbsp. olive oil.

You need to start preparing the dish with vegetables. Cut green tomatoes into thin slices. The optimal thickness for the pieces is 0.5-0.7 cm. Sprinkle each slice with salt on all sides. Leave it like this for 12-15 minutes.

Whisk the contents in a deep bowl raw eggs. In a second wide container, mix two types of flour, all the specified spices, and chopped cheese.

Dry the green tomato slices with paper towels without wiping off the salt. First dip the pieces one at a time into the beaten eggs and then roll them in the aromatic flour mixture.

In big cast iron frying pan to warm olive oil. Place batter-coated tomatoes in it. Fry for 4-5 minutes on each side. The crust should become golden brown and crispy.

Place the finished snack on paper towels to get rid of excess fat. Then transfer to a serving platter and serve immediately to guests with any hot sauce.

Cucumbers with green tomatoes for the winter

Cucumbers with green tomatoes

Ingredients:

1 kg of miniature fresh cucumbers;
1 kg of green tomatoes;
½ large bell pepper;
130 g green beans;
4 garlic cloves;
70 g coarse salt;
50 g granulated sugar;
60 g chopped fresh dill;
20 g chopped cilantro;
60 ml table vinegar.

Rinse all prepared vegetables thoroughly. If necessary, scrub with a brush. Cut off the “tails” of cucumbers. Then cut them lengthwise into medium pieces. Also chop the bell pepper. Leave the beans whole. The last two components are used in the appetizer rather for beauty, so you can safely exclude them or replace them with other favorite vegetables.

Leave the tomatoes whole too. Only make deep punctures in the area of the stalk with a small fork.

Fill the prepared sterilized jars with all the mixed vegetables. Add peeled garlic cloves to each. Pour boiling water over the contents of the containers. Cover the jars with lids. After a quarter of an hour, drain the water from them into a saucepan. Pour chopped dill, cilantro, salt, sugar into it. Place the pan on the fire.

Bring future marinade until boiling. Immediately after the first bubbles appear, pour in vinegar. Remove marinade from heat. Quickly pour it into jars of vegetables. Roll up the containers with lids, turn them over and cover with warm blankets. After 24 hours, transfer to a cold place for a long time. You can take a sample from the snack after 15 days. This is a simple, delicious recipe for the winter that every housewife can repeat.