What to cook from greens. Green tomatoes for the winter: “Golden recipes. Recipe for green tomatoes with garlic - lick your fingers

Green tomatoes are the unripe fruits of the tomatoes we all know. They contain a lot of both vitamins and minerals, which have a beneficial effect on the human body and increase immunity.

Eating them can prevent heart attacks and cancer cells. Also, unripe tomatoes have a good effect on the nervous system, their use provides a great mood, because they affect the production of serotonin.

Housewives often face questions about how and where to apply such a product. Of course, fresh green tomatoes are unsuitable for food, but conservation is simply made for them. This article contains delicious and easy-to-cook recipes with green tomatoes in the title role.

Green tomato salad for the winter - step by step photo recipe

Once upon a time, while on an airplane, I was amazed to see how two elderly ladies open a jar of homemade preparations, lay out food for a meal. Obviously, you haven’t flown for a long time, or you just wanted your own, not public catering?! However, I was struck not only by the very fact of preparing such an abundant “meadow” as a sharp, tasty smell that exuded from jars.

None of the passengers remained indifferent, everyone perked up. The female half rushed to ask for the recipe. And so this salad ended up in my arsenal for winter preparations. But from year to year, cooking according to the same recipe is boring and uninteresting for me.

Only now, when frosts began, and green tomatoes remained in the garden, I again remembered how to preserve them quickly and without much hassle. Maybe for someone my advice will also become the same delicious lifesaver ?!

For long-term storage, jars with salad must be sterilized and twisted. Store in a dark cool place.

Your mark:

Time for preparing: 1 hour 0 minutes

Quantity: 1 portion

Ingredients

• Sweet pepper: 1 pc.
• Bulb: 1 piece
• green tomatoes: 3 pcs.
• Salt: 1 tbsp. l. incomplete
• Parsley or cilantro: 1 bunch
• Vinegar: 3 tbsp. l.

Cooking instructions

Green tomatoes for the winter "lick your fingers"

The recipe for “Lick Your Fingers Green Tomatoes” is incredibly appetizing, and it will not be difficult to make it. The calculation of the ingredients is made for 3 kilograms of unripe tomatoes.

List of ingredients:

• Greens (parsley, dill, currant and cherry leaves) - 200 g.
• Bulb.
• Garlic - head.

Fill:

• Vinegar 9% - 200 ml.
• Black pepper - 5 peas.
• Bay leaf - 2-3 leaves.
• Water - 3 liters.
• Salt - 2 tbsp.
• Sugar - 9 tablespoons
• Vegetable oil - 1 tbsp. l. per liter jar.

Cooking green tomatoes for the winter "Lick your fingers"

1. To pour into water, add sugar and salt, mix and wait until they dissolve.
2. Put there a couple of bay leaves, allspice and boil the marinade. After removing from the stove, pour vinegar into the marinade.
3. Take three-liter jars sterilized and dry. Put greens and garlic in them, which must be peeled and chopped, and add oil.
4. Place tomatoes and onions on top. Cut the onion the way you want.
5. If the tomatoes are large enough, cut them into pieces.
6. Pour jars with hot marinade only!
7. Next, sterilize the container with the workpiece for another 20 minutes.
8. After this time, the banks will be ready for seaming.

Delicious and simple recipe for green tomatoes for the winter

Such delicious recipe It will be very useful in the winter, besides, it is quite simple to prepare.

List of ingredients:

• Thick-skinned tomatoes.
• Water.

Cooking

1. To prepare, take the tomatoes, wash them and cut them a little larger than a regular salad.
2. Banks take the displacement suitable for you. Put the tomatoes in the bottom of the jars.
3. Fill containers with cold water.
4. Next, put them to sterilize for 20 minutes.
5. After this time, roll them up.

This option is very convenient for making salad: just open the jar, drain the water and get the tomatoes. Add any vegetables, sunflower oil, salt and pepper - and the salad can be served on the table.

Green tomatoes in jars without sterilization

Often there are recipes that suggest sterilizing already closed cans, and this is not very convenient. Process empty containers to prepare such a wonderful dish without worries. Banks can be steam sterilized in the classic way, in the oven or in the microwave. I would like to dwell on the last option, as the simplest and fastest.

1. Pour a couple of tablespoons of water into a jar and put it in the microwave at maximum power for 2 minutes.
2. If the jar is large and won't go into the microwave, lay it on its side.
3. After 2 minutes, you will get a hot, sterilized jar.
4. Pour out the remaining water, if any, and you can proceed to canning green tomatoes without further sterilization.

List of ingredients:

• Green tomatoes - 3 kg.
• Carrots - 1/2 kg.
• Sweet pepper - 1/2 kg.
• Hot pepper - pod.
• Onion - 1/2 kg.
• Garlic - 1.5 heads.
• Salt - 1/4 tbsp.
• Sugar - 1/4 tbsp.
• Vinegar - 1/2 tbsp. (9%).
• Vegetable oil - 1/2 tbsp.
• Water - as needed.

Cooking

1. First, clean and rinse the vegetables.
2. Cut the tomatoes into cubes of the same size. Do the same procedure with sweet pepper.
3. Grate the rest of the vegetables.
4. After that, put all the ingredients in a saucepan, pour oil and boil. Water should be added only when needed, usually tomatoes are quite juicy and do not require additional liquid.
5. After the future salad boils, salt, add sugar and vinegar and sweat this whole mixture for a while on minimal heat.
6. Put the salad in jars while it is hot and roll up.

Delicious stuffed green tomatoes for the winter

Green tomatoes are stuffed with absolutely any mixture of vegetables. One of the most delicious options is a combination of onions, peppers and carrots.

List of ingredients:

• Green tomatoes - 10 kg.
• Parsley - the more the better.
• Hot pepper - 6 pods.
• Onion - 6 pcs.
• Carrots - 6 pcs.
• Garlic - 4 heads.
• Dill - the more the better.
• Water - 6 liters.
• Salt - 12 tablespoons

Cooking stuffed green tomatoes

1. Wash the above ingredients first.
2. Grate the carrots, for which use the side of the grater with large holes.
3. Cut the onion into slices, finely chop the greens, mix and salt everything.
4. Next, wash the tomatoes and dry them.
5. On each, make a neat cut, take out the pulp and stuff them with a mixture of prepared vegetables.
6. Place the tomatoes in sterilized jars.
7. Next, prepare the pickling liquid: add salt to the water (for one liter of water you need to use a spoonful of salt), boil for a few minutes and pour it over the tomatoes.
8. Cover jars with lids. So they should stand for 3-4 days in the room.
9. After that, put them in the cellar or basement.

How to make pickled green tomatoes

Another delicious, almost gourmet and simple recipe These are pickled green tomatoes.

List of ingredients:

• Green tomatoes - 6 kg.
• Onions - 8 heads.
• Carrots - 1 kg.
• Garlic - 2 heads.
• Parsley - a bunch.
• Marinade:
• Sugar - 8 tablespoons
• Salt - 4 tbsp.
• Carnation - 6 inflorescences.
• Vinegar - 4 tbsp. (9%).
• Bay leaf - 6 sheets.
• Black pepper - 12-14 peas.
• Allspice - 10 peas.

Cooking process pickled green tomatoes

1. First of all, take care of the parsley, it needs to be washed and chopped.
2. Wash and peel the carrots, then chop into cubes or slices.
3. Clean the garlic from the husk.
4. Wash the tomatoes and cut lengthwise. Fill this pocket with parsley, carrots and one clove of garlic. Place the stuffed tomatoes in sterilized jars, top with coarsely chopped onions.
5. Pour in boiling water and leave it alone for 20 minutes.
6. Drain the water into a separate pan, add the necessary spices there and boil for another 15 minutes. While the marinade is boiling, pour ordinary boiling water into jars of tomatoes.
7. Remove the pickling liquid from the heat and pour in the vinegar.
8. Drain the boiling water from the cans of tomatoes and pour over the prepared marinade. Roll up after that. Tip: it is better to put the jars upside down, cover and cool in this form.

Recipe for caviar from green tomatoes for the winter

The real treasure of the culinary world is green tomato caviar.

List of ingredients:

• Green tomatoes - 1 kg.
• Bulgarian pepper - 3 pcs.
• Bulb.
• Carrots - 300 g.
• Vegetable oil - 100 ml.
• Sugar - 50 g.
• Salt.
• Ground black pepper.
• Apple cider vinegar - 1 tbsp. (9%).
• Black pepper - pea.

Cooking caviar from green tomatoes for the winter

1. Initially, wash all the vegetables and cut into medium pieces, then put all the ingredients in a blender or twist with a meat grinder.
2. Place the chopped mixture in an enameled bowl. Next, add salt and sugar.
3. Put the resulting mixture on a small fire and cook for 1.5 hours, stirring constantly.
4. About 10 minutes before the end of cooking, add black pepper, vegetable oil and vinegar. G
5. Put the finished tomato caviar in a sterilized jar and screw on the lid.
6. Cover with a blanket and leave in the room to cool completely.

Green Tomatoes with Garlic - A Spicy Gourmet Recipe

One of the favorite salads of gourmets who are not indifferent to spicy can be a salad of unripe tomatoes in a tomato marinade with garlic.

List of ingredients:

• Green tomatoes - 10 kg.
• Sweet pepper - 5 kg
• Garlic - 1 kg.
• Hot chilli pepper - 1 kg.
• Parsley - 1 kg.
• Marinade:
• Ripe red tomatoes - 8 kg.
• Vinegar - 4 tbsp. (5%).
• Vegetable oil - 8 tbsp.
• Sugar - 800 g.
• Salt - 500 g.

Cooking

1. At the first stage, wash the vegetables and parsley.
2. Next, chop the tomatoes, given their size: if they are very large, then into several parts.
3. It is better to cut the peppers into strips, be sure to clear the seeds before that.
4. Crush the garlic cloves and finely chop the parsley.
5. Chop ripe tomatoes as much as possible and put in a large bowl. Drizzle with vinegar and oil, sweeten and salt.
6. Cook over high heat - the mixture should boil for several minutes.
7. Put the chopped vegetables and parsley into the marinade and cook the whole mixture for about 20 minutes, stirring from time to time.
8. Remove the prepared salad from the heat, arrange in clean and pre-sterilized jars and roll up. Immediately after seaming, turn them upside down and wrap them in something warm until they are cool. Then safely store in a cool place.

Pickled green tomatoes for the winter

Pickled tomatoes are insanely delicious and incredibly simple. They can be made in a barrel, bucket or jar. Everything depends on your desires. The ingredients of this recipe are designed for a three-liter bottle.

List of ingredients:

• Green tomatoes - 4 kg.
• Dried dill.
• Hell leaves.
• Garlic - 2 heads.
• Black pepper - 20 peas.
• Allspice - 16 peas.
• Carnation - 12 inflorescences.
• Hot pepper - 2 pods.
• Bay leaf - 6 pcs.
• Salt - 4 tbsp.
• Sugar - 4 tablespoons

How to cook pickled tomatoes for the winter

1. To ferment unripe tomatoes, add all the ingredients in the order you like best.
2. Fill the bottle with water and close the capron cap.
3. Place it in a dark, cool place, and after a couple of months, delicious pickled tomatoes can be consumed.

Korean green tomatoes for the winter

Green, unripe tomatoes according to this recipe are incredibly tasty, and cooking does not take much time.

List of ingredients:

• Tomatoes - 3 kg.
• Vinegar - 150 ml (9%).
• Vegetable oil - 150 ml.
• Sugar - 150 g.
• Garlic - 2 heads.
• Bulgarian pepper - 6 pcs.
• Salt -3 tbsp.
• Red pepper.
• Greens.

Cooking

1. Wash all ingredients first.
2. You can take any greens that you like. Finely chop it together with garlic, and cut the tomatoes into several pieces.
3. Chop the bell pepper into strips, and chop the hot pepper into cubes. The amount should be taken taking into account the wishes for spiciness.
4. Next, combine all the components, mix thoroughly, salt, put sugar, vinegar and vegetable oil.
5. Divide into clean, sterilized containers.
6. Cover jars with simple lids and leave for 12-14 hours. After the time has passed, Korean-style tomatoes will be edible.
7. Such tomatoes are stored in a dark, cool place for several months.
8. For longer storage after step #5, cork the jars and sterilize them for 15 minutes. We recommend taking jars with a capacity of 1 liter. Larger jars take longer to sterilize.

The main criterion when choosing green tomatoes is the size. It is best to choose medium-sized tomatoes, they are great for cooking and creating delicious snacks.

Although green tomatoes are delicious and very popular among housewives, they contain a dangerous substance - solanine, which threatens with serious poisoning. This is one of the reasons why you should choose medium to slightly larger tomatoes. So the probability of choosing a tomato with a high content of solanine is much less.

There is an elementary way to get rid of this substance and avoid such troubles. To do this, immediately before processing, the tomatoes should be dipped in salt water. In a few hours they will be cleared of it, and they can be cooked.

In order to determine the size of the container for pickling, sourdough or pickling tomatoes, several factors should be taken into account: how many tomatoes will be used, for what storage period and number of people the recipe is designed, and what temperature is suitable for storage.

For example, if the preparation of tomatoes is designed for a large company, then the best option would be to use a barrel. In this way, tomatoes are salted in large enough batches. If you use wooden barrels, remember that the container must be disinfected before use.

You can also use plastic barrels, but this is not exactly an environmentally friendly and healthy way. And, of course, you can use time-tested containers - glass jars, liter or three-liter. Before preparing blanks, jars should be sterilized. It is better to store preservation in a dark, cool place, for example, in a cellar, basement, pantry.

There is another secret with which the shelf life of green tomatoes will be extended: put a sprig of bird cherry in a jar, which will also give an amazing aroma to the blanks.

Preservation with green tomatoes is in great demand in winter. Its preparation takes a lot of time, but it is not difficult to surprise relatives and friends with such snacks.

We are waiting for your comments and ratings - this is very important for us!

Hello dear hostesses and hosts. Warm hello to you from my virtual kitchenette! 🌞

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

By removing them unripe, someone thus saves their tomatoes from the phytophthora that attacked them, someone from the early onset of cold weather, the result is the same - there are a lot of greenfinches and you need to urgently use them somewhere and save them somehow.

Good housewives know that in skillful hands, green tomatoes go not only for ripening on the windowsill or “for vykinstein”, but also for delicious preservation for the winter. In this way, they turn into a delicious snack that is very pleasant to eat in winter. And today we will make just such delicious treats!

🚩 A little earlier, I already posted recipes. If you have not seen this article, then I recommend that you read it, very cool and simple recipes for red, ripe tomatoes.

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

Green tomatoes for the winter - the most delicious recipe

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

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

• Green tomatoes - how much will go in.
• Dill - 2 umbrellas.
• Blackcurrant / raspberry / laurel leaves - 2 pcs.
• Carnation - 3-4 pcs.
• Sugar - 1 tbsp. l with a slide.
• Salt - 1 tbsp. l without a slide.
• Mustard powder - 1 tsp
• Garlic - about 5-7 cloves.
• Allspice - 5 peas.
• Peppercorns - 5-7 peas.
• Acetic acid 70% - 1 tsp. (vinegar 9% - 3 tablespoons)

This recipe is old and well-known, with triple pouring. That's how my grandmother rolled it. She taught me that green tomatoes Preliminary blanching in salt water with complete draining of water is necessary. This is necessary so that poisonous solanine comes out of green tomatoes, salt draws it out well.

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

To protect yourself from solanine, pre-soak in salt water (at least 2 hours) or repeatedly blanch.

For seaming for the winter, it is better to take small rounded or plum-shaped tomatoes, they fit more in a jar and they look very neat. It is also desirable to sort them out well - we do not take damaged and rumpled ones, only whole and strong ones.

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

Well-washed leaves of raspberries, currants or cherries (if not, then take a bay leaf) put a couple of pieces and dill umbrellas on the bottom of a clean jar (it is not necessary to sterilize, we will fill it with boiling water several times anyway, due to this it will be sterilized).

Put tomatoes with garlic on top, densely, to the top. Pour a heaping tablespoon of salt into a jar. And proceed to the preliminary blanching in salt water.

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

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

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

We proceed to the main filling. In a jar, right on top of green fruits, we spread spices - peppercorns, allspice, mustard powder (not only gives taste, but also acts as a preservative), salt, sugar. The jar can be gently shaken so that the spices leak down between the tomatoes.

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

We close the workpiece with a lid and firmly roll it up.

Turn over on the lid, laying some kind of towel under it. See if anything is leaking. We wrap the jar in this position with a warm blanket and leave it under it at room temperature until it cools completely. After that, it can be put away for storage.

Oh, and it's delicious! I REALLY love this recipe. 👍

Recipe for green tomatoes with garlic - lick your fingers

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

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

Ingredients for a 3 liter jar:

• Green tomatoes - how much will go in.
• Dill umbrellas - a few pcs.
• Bay leaf 3 pcs.
• Garlic - 3 cloves.
• A sprig of currant - 1 pc.
• Cherry sprig - 1 pc.
• Peppercorns - 5 pcs.
• Coriander - 1/2 tsp
• Carnation - 2 pcs.
• Sugar - 2 tbsp. l.
• Salt - 1 tbsp. l. with a hill.
• Vinegar 9% - 3 tbsp. l. (70% - 1 tsp)
• Boiling water - 1.2 liters.

Prepare, wash and sort the tomatoes. For canning, it is better to take small specimens so that more of them fit in a jar. And those that are larger are best left to ripen.

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

Put a bay leaf, dill umbrellas, garlic cloves, cherry and currant twigs (or leaves) on the bottom of each jar, it is better to take young ones. We do not add salt, sugar and vinegar yet, we will do this a little later.

We lay our tomatoes on top - how much can fit in a jar. We boil water in a saucepan, add a tablespoon of salt to the jar and pour it with boiling water, slowly, so as not to burst from the temperature difference, to the very top - to the very lid.

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

This is preliminary blanching, in Russian, scalding products before putting them into the preparation in order to disinfect them, as well as improve their characteristics (for example, to give greater softness or eliminate astringency, but in our case we must eliminate the harmful solanine).

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

The third time, this is our main filling with subsequent seaming, so we put salt, sugar, coriander, cloves in each jar right on top of the tomatoes.

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

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

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

We turn the rolled jars over onto the lids, wrap them with something warm until they cool completely. We remove the cooled workpiece for storage in a dark and cool place - a cellar or pantry.

Yummy green tomatoes are ready! Lick your fingers - checked. 👍

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

I am often asked for a recipe for greenfinches for the winter without cooking and sterilization. I have one!

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

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

Ingredients:

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

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

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

The rest of the vegetables in this recipe are washed very well in hot water and dried on a towel. I think it's unnecessary to say that all dishes, all utensils and even hands should be crystal clean, and jars sterilized.

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

Bulgarian pepper cut into strips. It is better if it is red or at least orange - it will look very beautiful, contrasting and bright in a jar. Aesthetics has not been canceled. 😄

Also finely chop the parsley. Other greens are not very suitable in this recipe. Of course, you can experiment, but for my taste, parsley came up perfectly.

We clean the garlic from the husk and cut into thin slices, it is not worth pressing through a press or grating. Now it's the turn of hot pepper, it needs to be chopped into small cubes. We do not take seeds, only pulp.

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

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

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

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

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

We lay out the workpiece in sterilized jars.

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

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

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

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

Two days later, we already store in a normal position. Preferably in the refrigerator, a cold cellar is also suitable and, of course, daylight should not fall on the jars.

Be sure to try this blank, at least a couple of cans - you will like it, I'm sure!

Korean green tomatoes - the most delicious recipe

I recently tried this one and love it! You can watch the preparation in this video, and a little lower I will write the ingredients and the whole process step by step for your convenience. And I will also give my comments regarding this recipe.

Ingredients:

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

1. Grate carrots for Korean carrots(or just cut thinly with a knife).
2. Add some salt to it and mix with your hands to make it soft.
3. Cut the onion into half rings.
4. Pour a little vegetable oil into a frying pan and fry the onion in it until golden brown.
5. Cut the hot pepper into small pieces and send it to the onion in the pan.
6. Add ground coriander to them and fry for a couple more minutes together.
7. While the onion is frying, cut the tomatoes into thin slices.
8. Pass the garlic through a crusher.
9. Finely chop parsley and cilantro.
10. We begin to mix the ingredients: add tomatoes in slices to the carrots, garlic, fried onions with hot peppers and coriander, parsley and cilantro, sugar, salt.
11. Mix everything well together and leave to stand for 5 minutes.
12. Add 9% vinegar. Once again, stir well.
13. Cover with a plate and put under oppression for a day in the refrigerator.
14. Korean marinated tomatoes are ready!
15. We eat immediately or close for the winter with sterilization.

It turns out very tasty! This carrot and the tomatoes themselves are so crunchy and the marinade is wonderful. The author of the video offers this option for fresh consumption. I, having appreciated this recipe, the next time I do it, I will definitely roll it up for the winter.

To do this, you just need to place the workpiece in jars along with the delicious juice that stands out, sterilize for 15 minutes and roll up. If anyone does not know how to sterilize, I tell you. We take a large pan in which all your jars will fit. We put a towel or a rag on the bottom (this is necessary so that the jars do not burst from direct contact with the bottom of the pan when heated).

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

After the sterilization time has elapsed, we take out the jars and roll them up. So our yummy will be preserved for the winter.

Georgian green tomatoes - the most delicious recipe

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

Ingredients:

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

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

We cut the tomatoes crosswise, but not completely, so as not to fall apart. They should hold the stuffing tightly.

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

Fill the tomatoes with the stuffing through the slit. If you cut it correctly, it will hold well inside. Well done, let's move on to the preparation of the brine.

We put a saucepan of water on the fire, in which we dissolve the salt (in the proportion of 2 tablespoons per 1 liter of water) and bring to a boil. That's the whole pickle! For those who do not like vinegar, this recipe is perfect.

We took the tops of the celery for the filling, but the stalks will go into the brine. Stuffed Georgian-style tomatoes put in jars, throw celery stalks there, pour boiling brine. We additionally sterilize for 15 minutes and roll up for the winter.

Outrageously delicious!

The most delicious recipe for green tomatoes in Armenian for the winter

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

Ingredients and a brief step-by-step description at the bottom of this video:

Ingredients:

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

For marinade:

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

A brief step-by-step description of the preparation:

1. We take green elongated tomatoes and make several not too deep transverse cuts on each.
2. Grind sweet pepper, garlic and hot pepper in a blender not quite until smooth.
3. We stuff the tomatoes with this spicy mixture with a teaspoon, we do not regret the filling.
4. We put black and allspice, chopped parsley, celery or cilantro in jars.
5. Next, we put the tomatoes, put the remaining stuffing in jars too.
6. For the marinade, bring the water to a boil, add salt and sugar, cook for 1-2 minutes and finally pour in the vinegar.
7. Pour jars of tomatoes with hot marinade.
8. Sterilize in a separate pan on a towel in boiling water up to the shoulders for 15-20 minutes.
9. Roll up.
10. You can try yummy after 4 weeks.

Green tomatoes pickled for the winter as in a store

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

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

Ingredients per 3L jar:

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

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

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

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

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

Eat with pleasure after 4 weeks. Enjoy your meal!

Pickled green tomatoes with garlic and carrots

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

It turns out a great spicy taste, moderately spicy. If you like it spicier, add more hot chili peppers.

Ingredients for 1 liter jar:

• How many green tomatoes will go in.
• Bay leaf - 1-2 pcs.
• Black peppercorns - 4 pcs.
• Carnation - 3 pcs.
• Parsley - 3 branches.
• Chili pepper - 1-2 pieces (more can be).
• Garlic - 1 head (for stuffing).
• Carrots - 1 pc (for the filling).

Marinade for 1 liter jar:

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

First, prepare the jars: they must be clean. At the bottom of each of them we lay out lavrushka, spices, a couple of chili peppers and parsley.

We wash the tomatoes well and make a cross-shaped incision on them, about 2/3 deep. See that it holds and does not fall apart.

Peel the garlic and cut into very thin slices. We also cut the carrots very thinly. We put slices of vegetables in the cuts as a filling.

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

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

Pour the marinade into jars almost to the top, leaving 1-2 cm to the lid. Until we roll up, just cover with sterilized lids. And we put them on sterilization.

To do this, put a cloth in a large saucepan at the bottom - it can be a thin towel or a clean rag. We put jars on top of it (this is necessary so that they do not burst) and pour ordinary water into the pan so that it is “up to the shoulders” of the jars.

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

After the specified time, we take out the banks and immediately roll them up. We turn over on the lids, wrap them warmly in a thick towel or blanket. Leave to stand "under a fur coat" until completely cooled. And when our jars are completely cool, we return them to their normal position and put them away for storage in a cool pantry.

The yummy is incredible! Not only the tomatoes themselves are marinated, but also the filling in them, and all together when you get fried potatoes in winter ... mmm ... it seems that I have never eaten anything tastier. Loved by the whole family! 😘

pickled green tomatoes

An excellent recipe for large volumes, as they used to ferment in barrels. It was something! ❗ Without vinegar. Cold salting without boiling.

Ingredients per barrel (bucket) 10 l:

• Green tomatoes - 5 kg.
• Dill - a bunch of twigs with umbrellas.
• Celery - a bunch.
• Horseradish leaves - 3-6 pcs.
• Tarragon - a few branches.
• Cherry leaves - 10 pcs.
• Coriander seeds - 1 tbsp. l.
• Garlic - 2 heads
• Mustard seeds - 1 tbsp. l.
• Rock salt at the rate of 3 tbsp. l per 1 liter of water.
• Pepper mixture with peas - 10-15 pcs.
• Bay leaf - 5-6 pieces
• Water - 5 liters.

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

This method is interesting in that it is ideal for large volumes of salting, it is not laborious at all - nothing needs to be boiled or sterilized. All we need is well-washed and whole green tomatoes that need to be sorted out so that there are no damaged and clean containers.

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

So, at the bottom of the bucket we spread the greens - celery, several sprigs of dill, a couple of horseradish leaves, a sprig of tarragon (if not, it's okay). Next, lay out the bay leaves and cherry leaves there. We disassemble the garlic by the teeth and also lay it on the bottom. Pour a tablespoon of coriander seeds and mustard, peppercorns.

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

Tomatoes again on top, just leave a place for oppression on top. This is how all our goodness was laid in layers and it needs to be poured with brine.

We make a brine at the rate of 3 tablespoons of salt per 1 liter of water. About 5 liters of water are placed on a 10 liter bucket, densely packed with greens and tomatoes. We make a calculation for 5 liters, we get 15 tablespoons of salt.

This amount is for rock salt without additives!

Here it must be said that for any preservation it is advisable to take the simplest rock salt. Not iodized, not extra, without any anti-caking additives. It would seem a trifle, but the taste is not the same. And besides, plain rock salt is not as salty as fine extra.

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

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

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

Let it ferment like this at room temperature. What is the point of fermentation in general - lactobacilli will begin to multiply on the surface of the tomatoes and in the water. This is a useful group of bacteria, when they reproduce, they emit a pleasant smell, the brine becomes cloudy, begins to bubble. Tomatoes begin to sour, but under our vigilant supervision and control.

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

Fermentation takes place at room temperature. The longer the tomatoes stand and ferment, the more “sharp” their taste becomes, well, as it were, more saturated. Here you need to look at your feelings. For someone in two weeks it is enough and the taste is completely satisfied, someone needs 5-7 weeks to be “stronger”.

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

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

It is worth saying that during fermentation, you are likely to encounter mold. This is normal, do not be alarmed, she is a frequent companion of this process. It can appear on the surface of the brine during fermentation at room temperature and just needs to be skimmed off and put away until the tomatoes are done.

When they reach the optimum flavor and you stop the fermentation with mustard, the mold won't bother you anymore. Mustard prevents its appearance.

But it turns out incomparable yummy, pickled tomatoes have a special taste, on which you literally sit down and want more and more. So be careful, barrel green tomatoes are addictive as a great appetizer for any table. 😊

Green tomato salad for the winter

I cannot leave my article without my favorite green tomato salad. He's so awesome, I'm sure you'll love it.

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

Ingredients for 3 cans of 1 liter:

• Greenfinch tomatoes - 1.2 kg.
• Bulgarian pepper - 3-4 pcs.
• Onions - 2-3 pcs.
• Garlic - 1 head.
• Hot pepper - 1 pc.
• Greens - dill, parsley, cilantro, basil.
• Sugar - 5 tablespoons with a slide.
• Salt - 3 tablespoons with a slide.
• Vinegar 9% - 100 ml.
• Water - 1.2 liters.

Remove the stalk from the tomato, cut into medium-sized slices. Onion - thin half rings. Chop the bell pepper into thin strips. Hot pepper - in half rings and who wants softer - remove the seeds. Finely chop all the greens. Garlic through a press or slices.

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

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

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

We turn over, checking for leaks, wrap and let cool completely under cover. After that, a delicious salad is put away for storage in a dark, cool place. In winter we open and enjoy! 😉

Green tomatoes in tomato paste for the winter

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

Ingredients:

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

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

We combine all the vegetables (except garlic and hot peppers) in a large saucepan and leave for half an hour to let the juice flow. After that, put them on a slow fire, bring to a boil and simmer for 15 minutes. Pour in vegetable oil, olive or sunflower oil, add tomato paste, hot pepper, salt, sugar and slices of garlic. Mix everything together and simmer for another 10 minutes.

At the end add vinegar. Mix again and put the resulting salad of stewed vegetables into sterilized jars, to the top. We close with ordinary or screw caps. Wrap up and let cool under the "fur coat". Then we clean in the bins. A delicious snack for the winter is ready! 😊

Snack green tomatoes in oil

This Italian recipe is not for long-term storage, we will have such tomatoes in the refrigerator. I made these tomatoes only once and only one jar per sample. I remember that I liked it (especially a hint of mint and basil), but it was not possible to taste it normally, they were simply eaten almost without my participation. So it is necessary to repeat in order to better understand the taste.

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

Ingredients:

• Green tomatoes.
• Garlic.
• Hot peppers.
• Mint.
• Basil dark.
• Salt.
• Vinegar 6% (wine or fruit).
• Any vegetable oil.

Cut green tomatoes into thin circles, put in layers in a saucepan, sprinkle with salt. Cover and leave for 24 hours at room temperature. We completely drain the juice that stands out in this case.

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

Then drain the vinegar completely. And put the tomato slices in clean, sterilized jars, sprinkling with mint and basil leaves, pieces of garlic and hot pepper. The amount of all these additives is up to you, but we don’t put too much. They should just give hints of flavor, and not interrupt it.

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

We close and store such a workpiece in the refrigerator. I think that it will not stay there for a long time, but in general it should last 3 months without problems. Such beautiful tomatoes can be put in salads, on sandwiches, used simply as a snack. 👍

Green tomatoes in vegetable marinade

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

Ingredients for 2 cans of 1.5 liters:

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

We clean the carrots bell pepper we clean from seeds, take hot pepper to taste. If you take a whole one and do not take out the grains, you get a decent sharpness, so for the first time I recommend trying to put only half, especially if you don’t really like spicy. Garlic is also peeled.

We put these vegetables in a blender bowl and grind, but not quite into a homogeneous puree, but so that small pieces remain. Chop parsley and dill and mix with chopped vegetables. You should get such a beautiful and bright gruel.

At the bottom of each jar lay out a sheet. You can take horseradish root, it will also be excellent. And we throw in front of the peas.

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

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

Set the jars aside for now and we will prepare the marinade. Heat water, bring to a boil, add salt and sugar. Mix well so that the spices are completely dissolved. Let simmer for a couple more minutes.

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

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

Then we take out the jars, add vinegar to each of them. Close and turn on the lid to check the tightness. Wrap with a warm blanket or blanket until completely cool under it.

Incredible yummy is ready. Such tomatoes are not ashamed even to put on the festive table! Very pretty and delicious.

Finally, let me give you some tips on cooking green tomatoes, which will help make preservation not only tasty, but also safe.

1. Choose tomatoes with the least green coloration, or let them ripen a little before canning (brown ones are fine too).
2. Before seaming, soak the tomatoes overnight in salt water, the salt will draw out the harmful components.
3. So that the skin does not burst and the salting goes faster, pierce the tomato at the point where the stalk is attached with a fork or knife.
4. Use preblanching and triple potting on green tomatoes to make them safe.
5. For the conservation of green tomatoes, it is more convenient to use vinegar essence (70%) than 9% vinegar. 1 tsp 70% essence = 3 tbsp. l. 9% vinegar.
6. Salt for blanks, use a simple stone, not iodized, not extra and without additives.

Here are all the recipes I currently have in my Green Tomato Cookbook. I hope that they will come in handy for you too and you can easily stock unripe tomatoes for the winter so that they are appetizing and tasty, so that nothing given by nature is wasted.

One of the main positive qualities of green tomatoes, which is a sin not to use in cooking, is a pronounced tomato smell and taste. And also sourness, not inherent in ripe tomatoes. So if you've never cooked green tomatoes before, tomato recipes will tell you how to really cook them. delicious food, which stimulate appetite and contain many vitamins. Let's start with some very unusual dishes. fried green tomatoes- a recipe that will surprise many. Fried green tomatoes - a quick, original and delicious recipe. It is best to roast green tomatoes in cornmeal, egg. Roasted Green Tomatoes is an easy recipe that will wow your family or even guests. If you have unused unripe tomatoes left, be sure to make blanks from green tomatoes. Recipes will help you prepare original dishes and twists with a variety of tastes - salty, sweet, spicy, spicy. There are many ways to prepare green tomatoes for the winter. Here you can specify the following recipes: salted green tomatoes, pickled green tomatoes recipe, pickled green tomatoes recipe. The recipe for pickling green tomatoes does not always involve sterilization. By following certain rules, you can cook green tomatoes without sterilization, recipes usually indicate a general recommendation - store such green tomatoes in a dark, cool place. Moreover, even in a cold saline solution, it is possible to preserve green tomatoes. The recipe can use a variety of containers for preservation. There are green tomatoes in a pot, a recipe for green tomatoes in a jar, a recipe for green tomatoes in a barrel, a recipe for green tomatoes in a bucket. If you want to cook a wonderful ready-made snack, the recipe for stuffed green tomatoes is at your service. This recipe for delicious green tomatoes will be appreciated by lovers of spirits. Like the very popular Korean green tomato recipe, spicy like everyone else Korean salads. Have you ever tried stuffed green tomatoes with cheese? We highly recommend.

One of the most popular - barrel green tomatoes. The recipe for green barrel tomatoes does not have to be used for pickling tomatoes in barrels, jars will do. The recipe for pickling green tomatoes contains ingredients such as salt, water, dill, black and allspice, dill seeds, horseradish. Spicy lovers also use the recipe for green tomatoes with garlic, with red pepper. There is also a recipe that will show how to make green tomatoes recipes quickly. 5-7 days - and pickled green tomatoes are ready. It turns out green tomatoes - you will lick your fingers. The recipe is simple, the result is quick and delicious. Just do not add water, this is how you quickly pickle green tomatoes. Recipes for winter will require longer aging and more vinegar. And don't forget the garlic if you like spicy green tomatoes. A recipe for pickled green tomatoes - for lovers of tomatoes with gassies. The main thing here is to put the tomatoes tightly in a barrel or bucket, and shift each layer with spices so that the green tomatoes are well saturated with them. Preservation, recipes suggest, will take about two weeks, after which green tomatoes will be ready to eat. And a delicious appetizer, completely ready to eat - pickled green tomato salad. The marinade recipe is simple, you will need vinegar, vegetable oil, sugar, salt and spices. Green tomato caviar - stew recipe vegetable snack. From green tomatoes, you can cook not only snacks and vegetable dishes, but even green tomato jam. The recipe for such a jam will diversify your traditional sweet preparations for the winter. So get ready green tomatoes. Recipes with photos will help you cook many dishes from them for a variety of tastes.

Green tomato salad can be prepared both for direct consumption and as a preparation for the winter. Unripe fruits give it a special unique taste.

• Green tomatoes - 1 kg
• onion - 300 g
• Bulgarian red pepper - (weight of peeled pepper) 300 g
• garlic - 50 g
• hot pepper - ½ - 1 pc.
• hops-suneli, ucho-suneli - 1 tsp each
• cilantro - 1 bunch
• 9% vinegar (or 5% wine vinegar) - 50 ml (or 90 ml)
• sunflower oil - 100 ml
• salt 1 tbsp +1 tsp

I made a tomato for 1 kg (I have so many left after salting), so it will not be difficult to count for a larger number. I got about 2 liters of ready-made salad.

We cut the tomatoes in half and then into thin slices, immediately salt the tomatoes with 1 tbsp. salt, and in the process of cutting, mix in a large container. While I am chopping other components, the tomatoes will be salted and juice will be released, then it must be drained and squeezed a little “without fanaticism” so as not to mash the tomatoes.

I cut the onion into thin half rings, the pepper into thin strips. Finely chop the garlic and cilantro.

Add all the chopped vegetables, dry spices, 1 tsp to the squeezed tomatoes. salt with a small slide, mix well. Then pour in the vinegar and oil. Put the salad in a saucepan (I did it in a 3-liter can), compact, cover with a plate and put a small load (a jar of water, I put 0.5 l).

Leave the salad warm for about a day, then you can put it in a jar and store it in the refrigerator.

You can try immediately or a couple of hours after cooling.

Surplus lettuce can be decomposed into jars, sterilized and closed.

Recipe 2: Delicious Green Tomato Salad with Nuts and Garlic

• Green tomatoes - 3 pieces
• Nuts - 200 Grams
• Onion - 1 Piece
• Garlic - 3-4 Cloves
• Fresh herbs - To taste (parsley, cilantro)
• Spices - To taste (fenugreek, hot pepper, coriander, salt)
• Vegetable oil - 1 Art. a spoon
• Vinegar - 6 Art. spoons
• Salt - to taste

Cut green tomatoes into slices and place in a saucepan. Add 200 ml of water, salt, oil and some vinegar. Bring to a boil and simmer for 10 minutes.

Throw the tomatoes in a colander, add coarsely chopped onions.

Pass nuts and garlic through a meat grinder. Mix the resulting mass with spices, add 4 tbsp. vinegar and stir.

Add the resulting thick paste to the salad, add fresh herbs there. Mix and send to the refrigerator for an hour or two. That's it, green tomato salad is ready!

Recipe 3: how to cook green tomato salad with carrots and onions

• - green tomatoes - 3 kg
• - carrots - 1.5 kg
• - onion - 1.5 kg
• - salt - 100 g
• - sugar - 150 g
• - vegetable oil - 300 g
• - vinegar 9% - 60 g per 1 liter of juice
• - pepper, bay leaf - to taste

Vegetables - green tomatoes, wash the carrots well in cold water, then cut the tomatoes into slices, grate the carrots on a coarse grater. Peel and cut the onion into half rings, you can also make rings if it is not large. Put everything in a large enameled pan or basin, sprinkle with salt, mix well (it is better to do this with your hands, not with a spoon) and put in a cool place for 10-12 hours, so that the vegetables soften and give juice.

Then the juice that has formed must be poured into another saucepan and measured in liter jars, that is, it will have to be poured again first into a jar and then into another saucepan - this is necessary in order to find out how much we need to add vinegar (see recipe).

We add sugar, vegetable oil and vinegar to this juice (as much as you need in jars), pepper and bay leaf to taste, if you like it spicier, put more, and if not, then less.

And we put the juice on the fire, when it boils, it is necessary to pour the boiling into the vegetables, mix gently and put it all together to cook. Cook the salad for 30-40 minutes.

Prepare jars in advance, they need to be washed and sterilized. We lay out the finished hot salad in jars, roll it up, turn it upside down, wrap it with something warm and let it cool in this position. After cooling, the green tomato salad with carrots and onions is ready to eat.

Recipe 4: Green Tomato Garlic Salad

green tomatoes - 1 kg
garlic - 1-2 cloves
fresh parsley - 20 g
sunflower oil - 1 tbsp. l.
table vinegar - 1 tbsp. l.
sugar - 2 tbsp. l.
a mixture of peppers - 2-3 g
chili pepper - to taste
salt - 1 tbsp. l.

1. Wash green tomatoes thoroughly under running water, dry, cut out the junctions with the stalk. Cut vegetables into medium-sized pieces and transfer to a bowl.

2. Peel and chop the garlic (very finely chop with a knife, pass through a press or grate on a fine grater).

3. Rinse parsley, dry, finely chop with a knife.

4. Wash the hot capsicum, dry it, remove the stalk and seeds, chop (pass through a press or finely chop with a knife).

The amount of this product is up to you. If desired, hot pepper can be replaced with red ground pepper or not added at all.
5. Add chopped garlic, hot peppers, sugar, salt, pepper mixture and table vinegar to a bowl with tomatoes. Mix the vegetable mass well so that the sugar and salt crystals are completely dissolved.

6. Add sunflower oil and chopped parsley to the salad, mix again, close the bowl with tomatoes with cling film (or a lid) and place in the refrigerator for 1-2 days. To prepare this salad, it is desirable to use refined sunflower oil.

7. After 1-2 days, remove the bowl of salad from the refrigerator, mix the food, transfer to a salad bowl and serve.

To prepare this salad, I recommend using hot red peppers. It is in this case that the food will look brighter and more appetizing. In addition to parsley, you can use any other herb you like, such as dill or celery. At the same time, greens can be added both during the cooking process and immediately before serving.

Recipe 5: cooking green tomato salad in a slow cooker

• Green tomatoes (800 g)
• Sweet Bulgarian pepper (1 pc.)
• Onion (2 pcs.)
• Sugar (0.5 tsp)
• Table salt (1 teaspoon)
• Tomato (1 pc.)
• Vegetable oil (2 tablespoons)
• Carrots (3 pcs.)
• Garlic (1 pc.)

Delicious, it is very tasty both cold and freshly cooked, still hot and with bread.

We clean the onion and cut it into small pieces. Pour vegetable oil into the bowl of the multicooker, and send the onion into it.

Peel the carrots, grate on a coarse grater, add to the onion.

Wash the bell pepper and cut into strips.

Peel the garlic and cut into slices, I had a small head, weighing 15 grams. Cook vegetables for 10 minutes on the "frying" mode.

Wash and cut the tomatoes as desired, and send them to the slow cooker.

We cook on the “stewing” mode for 1 hour, salt, add a little sugar. During cooking, the vegetables will release a lot of juice, if you don’t like it, you can evaporate and lightly fry the vegetables in the “frying” mode.

After the time has passed, the salad is ready. Enjoy your meal!

Recipe 6: Green Tomato and Pepper Salad

1 kg of green tomatoes, you can take slightly pinkish or yellowish, but always firm, I only had green ones,
1 pod of hot red pepper,
1 head of garlic
sugar - 2 table. spoons,
vinegar 9% - 2 tablespoons,
vegetable oil - 2 tablespoons,
salt - 1 tablespoon,
parsley optional.

In a bowl, mix salt, sugar, vegetable oil and vinegar, add finely chopped pepper, garlic, squeezed through the garlic or also finely chopped. Stir until salt and sugar dissolve.

Cut tomatoes into slices

put in a bowl with a lid, you can put it in a jar and pour the resulting mixture,

Mix well, close the lid and put in the fridge for a day.
We take it out, put it in a salad bowl and sprinkle with parsley. Very tasty! It can be stored for a long time, but we eat this norm in 2 days.

Recipe 7: Green Tomato, Carrot, Garlic Salad

This recipe is used as a salad, appetizer, cold and hot and very tasty. Georgian cuisine.

• 500 gr. green tomatoes
• carrot-3 pcs
• bulb-2 pcs
• vegetable oil-3 tbsp
• garlic-5 cloves
• hot pepper-1 pc
• parsley, salt, pepper

Cut the onion into half rings, tomatoes into small pieces, carrots into slices, finely hot pepper. Salt the vegetables, pepper, pour vegetable oil and simmer for 25-30 minutes. At the end, add finely chopped garlic and parsley. Let cool.

according to the recipe, all vegetables should be stewed at once, without frying, but because I don’t really like “boiled onions”, I fry it first until golden brown, then add carrots, lightly frying tomatoes last.
Serve with meat or simply eat with fresh bread.

Recipe 8: Green Tomato and Cucumber Salad

• cucumbers - 2 kg;
• green tomatoes - 2 kg;
• vegetable oil - ½ cup;
• sugar - ½ cup;
• table vinegar - to taste;
• mustard - 1 tbsp;
• table salt - 1.5 tbsp;
• ground black pepper - ½ tsp;
• garlic - 4 cloves.

Wash vegetables thoroughly and cut into large pieces. Put them in a deep saucepan, add sugar, salt, pepper, mustard and garlic. Pour in table vinegar and vegetable oil. Mix everything and leave for 4-5 hours.

After this time, spread the salad in clean, dry jars and send for sterilization. The process takes approximately 15 minutes. Then tightly roll up the lids, turn the jars upside down and wrap them in a warm blanket. Leave the blanks in this position for about a day - during this time the salad will cool completely and will be ready for storage. Place jars of snacks in a dark, cool place.

Recipe 9: Green Tomato Salad with Cabbage

Green tomato salad is a savory sweet and sour snack that goes well with meat and potatoes in various forms, and can be served with unrefined vegetable oil. Apple cider vinegar gently marinates vegetables, retaining crunchiness and is not at all harmful, compared to table cider vinegar.

1 kg. green tomatoes (strong, whole fruits)
1 kg. white cabbage
2 large onions
2 sweet peppers
100 g of sugar (can be less)
30 g salt
250 ml apple cider vinegar 6%
5-7 peas of black and allspice

Yield: 1 liter of ready-made salad.

Add sugar, apple cider vinegar, black and allspice peas to the vegetable mixture. Put the pan on the fire, bring to a boil and cook for 10 minutes over low heat. glass jars wash well, sterilize in a hot oven or steam for 10-12 minutes, put the finished hot mixture in them, compacting well. If storage is planned outside the refrigerator, it is necessary to sterilize half-liter jars in boiling water - 10-12 minutes, liter - 15-20, then roll them under iron lids. I cover with a plastic lid, cool at room temperature and put the salad in the refrigerator.

It is very good to serve such a salad as an appetizer for boiled potatoes, baked meat or poultry. And a jar of salad can be stored in the refrigerator for up to 3 months.

Recipe 10: Quick Green Tomato Salad

I have been preparing green tomato salad according to this recipe for about 20 years. The whole family loves it, the salad is very tasty and fragrant, a bit like stuffed green tomatoes, but it's easier to cook. minimum ingredients, fast cooking and amazing taste!

A quick green tomato salad can be served at the table within an hour or two after preparation. You can store in the refrigerator for more than a month, this salad is also suitable for conservation.

green tomatoes - 1.8 kg, completely green, milky ripeness, and brown are suitable;
bell pepper - 4 pieces, better than red, and brighter and tastier;
garlic - 2 heads;
hot pepper "chili" - half of one pod and a whole pod, if you like it spicier;
greens - 1 bunch of parsley + dill;

For the marinade you will need:
water 1 liter;
vinegar 9% - 100 ml;
salt - 50 ml;
sugar 100 ml.

boil water, add salt, sugar, vinegar, let it boil and remove from heat - the salad marinade is ready!

Wash tomatoes and cut into small pieces.

Add chopped bell pepper, hot pepper, finely chopped greens and garlic, passed through the garlic.

We mix everything and put it tightly in a 3-liter bottle or liter jars.

One serving of vegetables produces 1 bottle or 3 liter jars of salad.

Pour marinade over salad.

Depending on what kind of marinade, cold or hot, you pour, the taste, speed of preparation of the salad and its shelf life will depend.
If the salad is poured with boiling marinade, then you can treat yourself to them as soon as everything cools down. Of course, it tastes better if you let it stand for an hour in the refrigerator. Store salad in the refrigerator.
If you want to prepare this salad for the winter. Pour boiling marinade over it and sterilize for 20 minutes. Cork after the jar. The taste of canned lettuce will be slightly milder than fresh.
If the salad is poured hot, 60 -80 degrees marinade, then after everything has cooled down, let the salad brew for 8-10 hours at room temperature, and only then put it in the cold. This salad will be more crispy than the previous one and its taste will be brighter.
If you pour the salad with marinade cooled to room temperature, then you need to insist it for at least a day, but such a salad can be stored in the refrigerator for more than a month.

I usually make a salad of 1.5 or 2 servings of vegetables, divide everything into 3 parts and fill each bottle with a marinade of different temperatures. So I have a quick green tomato salad for lunch and dinner. When the first jar is eaten, a well-infused and chilled second jar is on the way. And the third jar can be stored in the refrigerator until you want to eat green tomato salad again.
Serve a quick green tomato salad chilled. Before serving, you can add some fresh herbs and fragrant sunflower oil to the salad, or you can do without it, as you like. Enjoy your meal!

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