Delicious green tomato. Green tomatoes. green tomato salad

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 you can 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 caviar from green tomatoes.

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!

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: pickled 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, the recipes suggest, will take about two weeks, after which the 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.

Enigmatica's original post

Thanks for the detailed recipes!

Stuffed green tomatoes from Vali M.V.B

2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)

Fill:

6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar

Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with vegetable mixture and close. Place carefully in jars. Soak the tomatoes twice in hot water for 10 minutes. For the third time

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

STUFFED TOMATOES

Ingredients for Pickled Green Tomatoes

Green tomatoes - 2 kg
carrots - 0.5 kg
parsley - 150 g
dill - 150 g
garlic - 1 head
red hot pepper - 1-2 pcs.

How to cook Pickled Green Tomatoes

We make a brine: 2 liters of water, 100 g of coarse salt. Boil and chill.

Grate carrots on a coarse grater.
Chop parsley and dill. Finely chop the garlic or pass through a press.

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

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

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

Georgian green tomatoes

Recipe Ingredients
tomatoes - one kilogram

parsley - 150 grams
dill greens - 100 grams
garlic - 50 grams
water - 3 glasses
bay leaf - one piece. on a jar
slightly hot red pepper - one piece.
salt - one tablespoon

1. We pierce hard, not very large tomatoes in cold water, let the water drain.

2. Cut the garlic cloves into 4 parts. Cut the pepper pod lengthwise and, removing the seeds, cut into half rings.

3. Pour water into a saucepan, bring it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then

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

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

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

pickled tomatoes

OPTION 1

We take green large tomatoes
celery sprigs
garlic

Hot pepper, red

Preparing the brine

For 1 liter of cold, not boiling, water,
70 g coarse salt

Cut the tomatoes lengthwise, not all the way through.

Garlic - if large, then cut the clove into several parts.

Pepper - rings.

Celery - twigs.

We put a few pieces in each tomato

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

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

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

Fill with brine and put under oppression.

3 liter jar - about 1.5 liters of brine.

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

Can be used.

For long term storage:

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

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

OPTION 2

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

OPTION 3

Ingredients:

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

Cooking:

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

OPTION 4

Spicy and aromatic

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

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

Snack Recipe:

Three carrots on a coarse grater.

Finely chop parsley and dill.

Finely chop the garlic.

Finely chop the red pepper too.

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

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

We fill the tomatoes with a vegetable mixture, put them in an enamel pan and pour cold brine to the top.

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

If the filling remains, spread it between the tomatoes.

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

Before serving, pour the finished tomatoes with olive oil and sprinkle with green onions.

Salted green tomatoes

Recipe Ingredients
green tomatoes - one kilogram
celery greens - 200 grams
parsley - 150 grams
dill greens - 100 grams
garlic - 50 grams
water - 3 glasses
mild red chilli pepper - one piece.
salt - one tablespoon

Recipe preparation method

1. Rinse firm, not very large tomatoes in cold water, let the water drain.

2. Pour water into a saucepan, bring it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then take out the greens and cool. Add salt to the broth.

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

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

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

6. Tomatoes will be ready in about 2 weeks.

Tomatoes stuffed with carrots and garlic

Take green tomatoes, almost white ripeness...
Cut them, but not all the way...
In the middle of the tomato we insert a few sprigs of parsley, a plate (bar) of raw carrots and a clove of garlic ... And so with all the tomatoes ..

Then we fill a 3-liter jar to the brim with green tomatoes and pour boiling water for 45 minutes ...

We drain the first water after a while and fill it with the second boiling water ... Before the second filling in the jar, add 1 tbsp. l. salt, 7 tbsp. l. sugar and 7 tbsp. l. 9% vinegar... That's it...
Tomatoes turn out sweet ... Whoever wants not very sweet tomatoes, the proportions of salt and sugar can be revised. It's for an amateur...

Green tomatoes "lick your fingers"

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

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

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

Green tomatoes stuffed with garlic

Filling (for three liter cans):
1 liter of water
1 glass of granulated sugar
1 st. spoonful of salt
0.5 cup 9% vinegar
Horseradish, dill, parsley
Make cuts on the tomato in several places. Insert thinly sliced ​​garlic into these slits. I cut all the tomatoes in half, and large ones into four parts. Put green tomatoes in jars, fill with hot brine. Sterilize 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave to cool.
My husband loves the Green Tomatoes Stuffed with Garlic. According to taste sensations among canned tomatoes, men gave them the first place.

Another option:

For 5 liters of water 1 st salt, 2 st sugar, 1 st vinegar, 300 g garlic, 5 pcs pepper, lavrushka, black peppercorns, dill, parsley. Tomatoes - a bucket with a mountain. Grind pepper, garlic in a meat grinder. Greens - cut. Mix all this, cut the tomatoes crosswise on the side where there is no tail and fill with stuffing. Put the tomatoes in jars, add lavrushka and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.

Green tomatoes "drunk"

Filling (for 7 - 700 gr. jars):
1.5 liters of water
4 tbsp. spoons of sugar
2-3 tablespoons of salt
3 bay leaves
2 garlic cloves
10 allspice black peppercorns
5 pieces. carnations
2 tbsp. spoons of vodka
2 tbsp. spoons of 9% vinegar
A pinch of hot red pepper
Pour tomatoes with prepared marinade, sterilize for 15-20 minutes and roll up. Banks keep well even at room temperature.

Green tomatoes are delicious

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

Green tomatoes with gelatin "miracle"

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

Green tomatoes with cabbage

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

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

Green tomatoes with apples in pink brine

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

Salted green tomatoes in barrels (salted tomatoes)

For 8 liters of boiled and chilled water
400-500 gr. salt
Spices:
For 10 kg. green tomatoes
200 gr. Sahara
200 gr. dill
10-15 gr. hot pepper (optional)
100-120 gr. blackcurrant or cherry leaves

You can salt green, ripe and brown tomatoes, but always separately. I give a recipe: how to salt green tomatoes. Pickled in the usual way, green tomatoes in finished form are quite tough. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Place the washed fruits tightly in the prepared container (barrel or aluminum utensils) along with spices, which are placed on the bottom of the barrel, in

Middle and top and sprinkle with sugar. When laying the tomatoes, shake the dishes slightly and, after filling, pour the prepared brine. The riper and larger the fruits, the stronger the brine becomes. Close the filled dish with tomatoes with a tight lid or put a wooden circle with oppression on top. Store in a cool place. After 40-50 days, salted tomatoes will be ready to eat.

Green tomatoes with sugar in tomato (sweet tomatoes)

10 kg. tomatoes
200 gr. black currant leaves
10 gr. allspice
5 gr. cinnamon
4 kg. ripe tomatoes for tomato (or tomato paste)
3 kg. Sahara
Salt - to taste (at least 3 tablespoons)
Here is an unusual way of pickling tomatoes: instead of salt, you need to take sugar. Take green (or brown) tomatoes, sort and put in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top of them and sprinkle with sugar. Thus, do the styling without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour tomato paste (from ripe tomatoes) with sugar. Put oppression on top. For this salting method, green tomatoes can be blanched in boiling water for one to two minutes. This recipe can be made canned tomatoes in banks.

Green tomatoes (fresh)

Choose thick-skinned tomatoes. Cut a little larger than a salad. Fold in jars with a capacity of 0.5 and 0.7 liters. Fill with cold water and set to sterilize for 10-15 minutes. Roll up.
Such tomatoes are good for making salad in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs to them - fresh tomato salad is ready.

Green tomatoes with grapes

Fill:
1.5 liters of water
3 art. spoons of salt
4 tbsp. spoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas
Wash the tomatoes and put in a jar, shifting with onions and spices. Put a bunch of grapes on top. Fill with brine, add vinegar essence. Sterilize the jar (3 liter) for 15 minutes.

green tomato salad

3 kg green tomatoes
1 kg bell pepper
1 kg carrots
1 kg of onion
Hot pepper to taste
Brine:
350 gr. sunflower oil
100 gr. salt
300 gr. Sahara
100 ml. 9% vinegar
Cut the vegetables, put them in a non-oxidizing bowl, mix with salt, sugar, vinegar and oil. Let stand for a few hours (6-8) until they release their juice. Then boil for 30 minutes. Arrange the salad in jars, add 1 aspirin per liter jar and roll up. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.

Caviar from green tomatoes

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

Green stuffed tomatoes

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

Stuffed green tomatoes - 2

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

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

Lecho of green tomatoes

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

Tips and recipes from Nadezhda

Salted green tomatoes for the winter.

The most popular and traditional, green tomatoes, we have pickled. Very tasty! At the bazaar they are sold in large wooden barrels, all year round.
Green unripe tomatoes, preferably large, fleshy.
celery-twigs
Garlic
Red hot pepper
Brine
For 1 liter of cold water (from the tap)
70 g salt (coarse)

Cut the tomatoes in half lengthwise, but not completely. If the garlic is large, then cut each clove into several slices. Pepper mode into rings (I do this with scissors, very convenient). Celery sprigs.
We put several plates of garlic, 2-3 rings of pepper into each tomato (depending on how much you like spicy, or there are children in the house). We also stuff a celery sprig, mercilessly folded several times, and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (If neat, then it is possible without threads). Bazaar aesthetes stuff red pepper in such a way that it peeks out of the tomato with a red tongue (teasing). -Like a smiley.
At the bottom of the pan, or jars (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, push more pepper on the sides (for lovers), then again celery, etc. Top layer of celery.
We dilute salt in water and pour tomatoes. We put it under oppression. Approximately 1.5 liters of brine are used for a 3 liter jar.
When the tomatoes are overplayed, they stop bubbling, the brine becomes transparent, that's it, the pickle is ready. If you use it right away, then you don't need to do anything else. And if you want to save, then drain the brine, boil and immediately pour the tomatoes. You can close it either with a plastic lid or roll it up with an iron one. This should be done immediately after pouring boiling brine. It can be stored for a very long time, even 2 years

The finished tomato is cut into pieces and poured with vegetable oil. You can also without oil, as you like.
Enjoy your meal!

Salad "Winter"

This recipe uses green tomatoes in a marinade.
5 kg green tomatoes
0.5 kg of onion
1 kg red bell pepper
300 g celery
200 g parsley
2 pods of hot pepper
100 g garlic
250 ml sunflower oil
250 ml vinegar
salt
Cut everything to taste, salt, pour oil and vinegar. Leave for a day in the refrigerator.
Arrange in jars and sterilize for 15 minutes. Roll up.

If you have ever tried pickled or salted green tomatoes, then this type of preparation will forever settle in your preservation cabinet. Salads, caviar, stuffed green tomatoes are also prepared from green tomatoes. And from the variety of recipes on how to close green tomatoes for the winter, your head is just spinning.

In city markets, such a product as green tomatoes is not common, but if you see it, be sure to buy and preserve a few jars. In winter, these tomatoes are a real find!

Dear friends, I bring to your attention an interesting selection of recipes on how to prepare green tomatoes for the winter. If you have your favorite and proven green tomato recipes, please share in the comments.

Canned green tomatoes without sterilization

The recipe for canned green tomatoes without sterilization, you can see .

Stuffed green tomatoes for the winter

We are talking about green tomatoes, but not simple ones, but stuffed with carrots and garlic. Such a preparation looks very bright and appetizing, and the filling gives the tomatoes a special charm and excellent taste. My recipe involves sterilization, so you don’t have to worry - the workpiece will be stored perfectly, even at room temperature. See recipe with photo.

Green tomato salad for the winter with tomato paste

It often happens that tomatoes do not have time to ripen: rains and colds come, and the tomatoes remain green. But do not rush to get upset - a lot of interesting preservation can be prepared from such green tomatoes. I really love green tomato salad for the winter with tomato paste - it's easy to cook, and it turns out tasty and appetizing. See recipe with photo.

Georgian salted green tomatoes

The recipe for Georgian salted green tomatoes is quite simple: you just need to prepare the filling, fill the tomatoes with it and pour over the brine. And after a few days it will be possible to taste salted green tomatoes - just as good, and perhaps even better, than red ones! See how to cook.

Green tomato salad for the winter "Emerald" (without sterilization)

How to cook green tomato salad for the winter "Emerald", you can see.

Salad of green tomatoes with onions and bell peppers for the winter

This preservation has a fairly simple recipe, the most difficult, in my opinion, is to chop the vegetables. And then everything is simple - put in jars, pour marinade and send to be sterilized. It turns out a great salad, tasty and quite appetizing. In winter, it will surely come in handy for you - as an excellent snack on a weekday, on a festive table. Recipe with photo.

Green tomatoes stuffed for the winter with herbs and garlic

How to cook green tomatoes stuffed with herbs and garlic, I wrote .

Pickled green tomatoes with adjika

Recipe for pickled green tomatoes with adjika, you can see .

Pickled green tomatoes with garlic, pepper and herbs

How to cook pickled green tomatoes with garlic, pepper and herbs, I wrote .

Green tomatoes "lick your fingers"

For 3 kg. tomatoes

200 gr. greens: parsley, dill, cherry (or currant) leaves
100 gr. onions (I cut half an onion into each jar)
1 head of garlic

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

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

1.5 liters of water
1 st. a spoonful of sugar
1 st. a spoonful of salt
1 tablespoon of vinegar
1 st. a spoonful of vegetable oil

In a jar, first put greens, garlic, vegetable oil. Then tomatoes, and on top of onions. Add vinegar to the finished filling and pour tomatoes with hot marinade. Sterilize for 15 minutes.

Green tomatoes stuffed with garlic

Filling (for three liter cans):

1 liter of water
1 glass of granulated sugar
1 st. spoonful of salt
0.5 cup 9% vinegar
Horseradish, dill, parsley

Make cuts on the tomato in several places. Insert thinly sliced ​​garlic into these slits. I cut all the tomatoes in half, and large ones into four parts. Put green tomatoes in jars, fill with hot brine. Sterilize 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave to cool.
My husband loves the Green Tomatoes Stuffed with Garlic. According to taste sensations among canned tomatoes, men gave them the first place.

Another option:

For 5 liters of water 1 st salt, 2 st sugar, 1 st vinegar, 300 g garlic, 5 pcs pepper, lavrushka, black peppercorns, dill, parsley. Tomatoes - a bucket with a mountain. Grind pepper, garlic in a meat grinder. Greens - cut. Mix all this, cut the tomatoes crosswise on the side where there is no tail and fill with stuffing. Put the tomatoes in jars, add lavrushka and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.

Green tomatoes "drunk"

Filling (for 7 - 700 gr. jars):

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

Pour tomatoes with prepared marinade, sterilize for 15-20 minutes and roll up. Banks keep well even at room temperature.

Green tomatoes are delicious

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

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

Green tomatoes with gelatin "miracle"

For 1 liter of water
3 art. spoons of salt
3 art. spoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cup 6% vinegar

Soak gelatin in warm water for 40 minutes. Make a filling, boil, add gelatin and vinegar to it, boil the filling again. Fill the tomatoes with filling and sterilize for 5-10 minutes.
I have never tried green tomatoes with gelatin, but I heard good responses. Therefore, I closed two servings: from green and brown tomatoes.
P.S. No wonder these tomatoes were called "Miracle". They turned out delicious and my friends love them.

Green tomatoes with cabbage

2.5 liters of water
100 gr. salt
200 gr. Sahara
125 gr. 9% vinegar
Spices:
Dill
Parsley
bell pepper

Coarsely chop green tomatoes and cabbage and put in a jar of spices. The first time pour boiling water, let stand for 20 minutes, the second time with the finished filling. Add 1 aspirin per quart jar and seal.
This is the recipe of my colleague, very tasty tomatoes are obtained.

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

Green tomatoes with apples in pink brine

1.5 liters of water
1 st. a spoonful of salt
5 st. spoons of sugar
70 gr. 6% vinegar
Allspice peas
Parsley
Apples
Beet

Put the tomatoes, a few apple slices and 2 small circles of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not put more than 2 pieces of beets, otherwise the brine will taste astringent. Pour in boiling water for 20 minutes. Then make a filling from this water, boil it. Pour the hot brine over the tomatoes and roll up the lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled for 5 minutes with vinegar, and then poured them into jars. A friend at work treated me to such delicious tomatoes.
The same tomatoes can be made without beets, they are also very tasty.

Salted green tomatoes in barrels (salted tomatoes)

For 8 liters of boiled and chilled water
400-500 gr. salt
Spices:
For 10 kg. green tomatoes
200 gr. Sahara
200 gr. dill
10-15 gr. hot pepper (optional)
100-120 gr. blackcurrant or cherry leaves

You can salt green, ripe and brown tomatoes, but always separately. I give a recipe: how to salt green tomatoes. Pickled in the usual way, green tomatoes in finished form are quite tough. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Place the washed fruits tightly in the prepared container (barrel or aluminum utensils) along with spices, which are placed on the bottom of the barrel, in the middle and on top, and sprinkle with sugar. When laying the tomatoes, shake the dishes slightly and, after filling, pour the prepared brine. The riper and larger the fruits, the stronger the brine becomes. Close the filled dish with tomatoes with a tight lid or put a wooden circle with oppression on top. Store in a cool place. After 40-50 days, salted tomatoes will be ready to eat.

Green tomatoes with sugar in tomato (sweet tomatoes)

10 kg. tomatoes
200 gr. black currant leaves
10 gr. allspice
5 gr. cinnamon
4 kg. ripe tomatoes for tomato (or tomato paste)
3 kg. Sahara
Salt - to taste (at least 3 tablespoons)

Here is an unusual way of pickling tomatoes: instead of salt, you need to take sugar. Take green (or brown) tomatoes, sort and put in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top of them and sprinkle with sugar. Thus, do the styling without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour tomato paste (from ripe tomatoes) with sugar. Put oppression on top. For this salting method, green tomatoes can be blanched in boiling water for one to two minutes. According to this recipe, you can make canned tomatoes in jars.

Green tomatoes (fresh)

Choose thick-skinned tomatoes. Cut a little larger than a salad. Fold in jars with a capacity of 0.5 and 0.7 liters. Fill with cold water and set to sterilize for 10-15 minutes. Roll up.
Such tomatoes are good for making salad in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs to them - fresh tomato salad is ready.

Green tomatoes with grapes

1.5 liters of water
3 art. spoons of salt
4 tbsp. spoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas

Wash the tomatoes and put in a jar, shifting with onions and spices. Put a bunch of grapes on top. Fill with brine, add vinegar essence. Sterilize the jar (3 liter) for 15 minutes.

green tomato salad

3 kg green tomatoes
1 kg bell pepper
1 kg carrots
1 kg of onion
Hot pepper to taste

350 gr. sunflower oil
100 gr. salt
300 gr. Sahara
100 ml. 9% vinegar

Cut the vegetables, put them in a non-oxidizing bowl, mix with salt, sugar, vinegar and oil. Let stand for a few hours (6-8) until they release their juice. Then boil for 30 minutes. Arrange the salad in jars, add 1 aspirin per liter jar and roll up. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.

Caviar from green tomatoes

3 kg. green tomatoes
1 kg. carrots
1 kg. onion
5-6 pcs. bell pepper
You can add hot pepper to taste

1 cup of sugar
3 art. spoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Twist all the vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless bowl for 5-6 hours. Then boil for 30-40 minutes, spread the caviar in jars, add vinegar and roll up.

Green stuffed tomatoes

5 kg. tomatoes
1 kg. onion
1 kg. bell pepper
200 gr. garlic
3-4 pods of hot pepper
Dill, parsley
Fill:
For 1 liter of water
20 gr. salt
Spices to taste

Cut the top of the tomatoes in half so that you can remove the core. Fill the resulting hole with finely chopped or twisted vegetable mixture through a meat grinder. Sterilize: liter jars for 15-20 minutes, 3 liter jars for 25-30 minutes and roll up the lid.

Stuffed green tomatoes - 2

For the filling (for 5 three-liter jars):
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)

6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar

Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with vegetable mixture and close. Place carefully in jars. Soak the tomatoes twice in hot water for 10 minutes. For the third time, pour boiling marinade over, add 1 aspirin tablet to the jar and roll up.

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

Lecho of green tomatoes

3 kg. green tomatoes
1 kg. onion
1.5 kg. carrots
1 kg. bell pepper
1 liter spicy tomato sauce
0.5 liters of unrefined sunflower oil
Salt to taste

Grate the carrot on a coarse grater. Cut the tomatoes and pepper into large slices, onion into half rings. Put vegetables in a bowl with heated oil, add tomato sauce and cook for 1.5 hours, stirring. Add salt and cook for another 10 minutes. The treatment is ready. Hot put lecho into sterilized jars and roll up.

Salted green tomatoes for the winter.

The most popular and traditional, green tomatoes, we have pickled. Very tasty! At the bazaar they are sold in large wooden barrels, all year round.

Green unripe tomatoes, preferably large, fleshy.
celery-twigs
Garlic
Red hot pepper
Brine
For 1 liter of cold water (from the tap)
70 g salt (coarse)

Cut the tomatoes in half lengthwise, but not completely. If the garlic is large, then cut each clove into several slices. Pepper mode into rings (I do this with scissors, very convenient). Celery sprigs.
We put several plates of garlic, 2-3 rings of pepper into each tomato (depending on how much you like spicy, or there are children in the house). We also stuff a celery sprig, mercilessly folded several times, and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (If neat, then it is possible without threads). Bazaar aesthetes stuff red pepper in such a way that it peeks out of the tomato with a red tongue (teasing). -Like a smiley.
At the bottom of the pan, or jars (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, push more pepper on the sides (for lovers), then again celery, etc. Top layer of celery.
We dilute salt in water and pour tomatoes. We put it under oppression. Approximately 1.5 liters of brine are used for a 3 liter jar.
When the tomatoes are overplayed, they stop bubbling, the brine becomes transparent, that's it, the pickle is ready. If you use it right away, then you don't need to do anything else. And if you want to save, then drain the brine, boil and immediately pour the tomatoes. You can close it either with a plastic lid or roll it up with an iron one. This should be done immediately after pouring boiling brine. It can be stored for a very long time, even 2 years

The finished tomato is cut into pieces and poured with vegetable oil. You can also without oil, as you like.
Enjoy your meal!

Salad "Winter"

This recipe uses green tomatoes in a marinade.
5 kg green tomatoes
0.5 kg of onion
1 kg red bell pepper
300 g celery
200 g parsley
2 pods of hot pepper
100 g garlic
250 ml sunflower oil
250 ml vinegar
salt

Cut everything to taste, salt, pour oil and vinegar. Leave for a day in the refrigerator.
Arrange in jars and sterilize for 15 minutes. Roll up.

Green Stuffed Tomatoes "Take Your Eyes Out".

For a bucket of very green tomatoes, you need 200 g of garlic, 200 g of hot capsicum and 250 g of leaf celery. We pass all this through a meat grinder. Wash the tomatoes and cut off the lid or cut in half, select the pulp with a spoon. We put a burning mixture in this recess. We connect the halves together. Carefully put in three-liter jars. Do I need to say that the jars are pre-washed and sterilized? Pour in boiling brine. For 5 liters of water, 250 g of salt and 250 g of sugar. As soon as the brine is turned off, immediately pour in 250 g of vinegar. You can not twist the lid, just close it with polyethylene and take it out to a cold place. The mixture can be varied according to one's own desire and possibilities. You can add grated carrots and any other greens.
Invigorating snack!

Salad of green tomatoes "Watercolor".

The salad turns out to be very tasty and beautiful due to the green, red and orange colors in the jar. Winter table decoration. For 4 kg of green tomatoes, 1 kg of onion, 1 kg of carrots, 1 kg of red sweet bell pepper.

All vegetables are washed. Cut the tomatoes into rings or half rings. Onions, carrots and peppers - straws. Mix everything in a large saucepan or deep bowl. Pour in 0.5 cups of salt. Mix again, cover the container with a clean towel and leave for 6 hours. Then you can drain the juice. I don't usually do that. The brine is delicious, I roll it up with the salad. Heat 2 cups of vegetable oil and immediately pour into the salad. Add 1 glass of sugar. We mix everything. We spread the salad in clean prepared glass jars. We sterilize for 15-20 minutes. Roll up. Salad ready. Admire these colors. Watercolor painting!

Caviar from green tomatoes "Autumn greetings".

4 kg of green tomatoes, 1 kg of onions, 1 kg of carrots, 0.5 kg of bell peppers - green or red, 300 g of parsley root.

Wash, clean and prepare vegetables. We cut the tomatoes into slices, onions into rings, carrots and peppers into strips, parsley root into rings or grated. Pour 0.5 cups of salt into this mixture and keep it for 10-12 hours. I usually do the harvesting in the evening, and in the morning I start cooking caviar. The resulting brine is drained. (I always salt cucumbers in it. How delicious they turn out!) I add a glass of sugar, 5 pieces of pure bay leaf, 20 black peppercorns, 10 cloves and 300 g of vegetable oil to the mixture. I close the lid of the pan and simmer on low heat for about an hour. Stir regularly. Immediately transfer to clean sterilized jars and roll up. If the lids and the jars themselves are well processed, the caviar in the jars does not need to be sterilized. If in doubt, it is better to sterilize for another 10-15 minutes (half-liter or liter jars). It turns out a homogeneous mass with a sweet and sour taste. Dream!

Green tomatoes for the winter.

To prepare green tomatoes for the winter, you will need three kilograms of green tomatoes, two hundred grams of various herbs (cherry leaves, parsley, dill), one hundred grams of onions, one head of garlic. For pouring, prepare three liters of water, nine tablespoons of sugar, two tablespoons of salt, two or three bay leaves, five peas of allspice, a glass of nine percent vinegar, vegetable oil (at the rate of a tablespoon of oil per liter jar). Or you can use another filling option - for this, prepare one and a half liters of water, a tablespoon of sugar, a tablespoon of salt, a tablespoon of vinegar and a tablespoon of vegetable oil.

We first put greens, vegetable oil and garlic in a jar. After that, tomatoes, and put onions on top. Add vinegar to the finished filling and pour tomatoes with hot marinade. Sterilize jars for about fifteen minutes.

Pickled green tomatoes.

To pickle green tomatoes, you will need two kilograms of tomatoes, two tablespoons of salt, a tablespoon of vinegar, two dill umbrellas, three to five currant leaves, three to five cherry leaves, twenty grams of horseradish root or leaves, ten peppercorns, one liter of water.

Cook this way - choose tomatoes that are fairly firm, undamaged and evenly ripe. Wash them well, prick them with a fork from the side of the stalk - so they will not crack during heat treatment. Then tightly put in a jar, shift each layer with spices. Now prepare the brine, bring it to a boil and pour it into a jar. Roll up the jar with a lid and turn it upside down on a towel, cover the jars with a blanket. After the jar has cooled, put it in the place where you will store it. Can also be stored at room temperature.

Adjika from green tomatoes.

To cook green tomato adjika, you will need actually green tomatoes in the amount of five kilograms, one kilogram of sweet bell pepper, one kilogram of quince, half a kilogram of carrots, half a kilogram of zucchini, two kilograms of onions, one pod of hot pepper, one glass of table salt, one glass any greens, one glass of granulated sugar, two glasses of vegetable oil.

Now you start cooking the adjika itself - cut green tomatoes into pieces, salt them and leave for five to six hours, so excess bitterness will go away from the tomato. After this time, drain the juice. Pass quince, sweet peppers, zucchini, carrots, onions through a meat grinder. Mix all the ingredients and put on fire, cook for one hour. Add the garlic passed through the garlic press, finely chopped or minced greens and pepper (hot), continue to cook for another hour. Add vegetable oil, salt and granulated sugar to the mixture, let it boil two or three more times, after which you can pour hot adjika into jars. Now you can roll up the lids.