What can be made from small green tomatoes. What can be prepared from green tomatoes for the winter quickly and easily. Fast with basil

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

Eating them in food can prevent heart attack and the formation of 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 are often faced with questions about how and where to apply such a product. Of course, fresh green tomatoes are unsuitable for food, but preservation is just made for them. This article contains delicious and easy-to-cook recipes with green tomatoes in the lead role.

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

Once upon a time, while on a plane, I was amazed to see two elderly ladies open a jar of homemade preparations, lay out food for a meal. Obviously, they haven't flown for a long time or just wanted their own, not catering? However, I was amazed not only by the very fact that such an abundant "clearing" was prepared as a sharp tasty smell that exuded from the jars.

None of the passengers remained indifferent, everyone perked up. The female half rushed to ask for a recipe. So this salad turned out to be 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 the frost began, and there were green tomatoes in the garden, I remembered again how to preserve them quickly and without much hassle. Maybe for someone my advice will also become the same tasty lifesaver ?!

For long-term storage, jars of salad must be sterilized and screwed up. Store in a cool, dark place.

Your mark:

Cooking time: 1 hour 0 minutes

Quantity: 1 serving

Ingredients

• Sweet pepper: 1 pc.
• Bulb: 1 pc.
• Green tomatoes: 3 pcs.
• Salt: 1 tbsp l. incomplete
• Parsley or cilantro: 1 bundle
• Vinegar: 3 tbsp l.

Cooking instructions

Green tomatoes for the winter "lick your fingers"

The preparation according to the recipe "You will lick your fingers of 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.

Ingredient List:

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

Fill:

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

Preparation green tomatoes for the winter "Lick your fingers"

1. To pour into water, add sugar and salt, stir and wait until they dissolve.
2. Add a couple of bay leaves, allspice and boil the marinade. After removing from the stove, pour the vinegar into the marinade.
3. Take three-liter jars sterilized and dry. Put herbs and garlic in them, which need to be peeled and chopped, and add oil.
4. Top with tomatoes and onions. Slice the onion as you like.
5. If the tomatoes are large enough, cut them into pieces.
6. Only fill the jars with hot marinade!
7. Next, sterilize the container with the workpiece for another 20 minutes.
8. After this time, the cans will be ready for seaming.

A delicious and simple recipe for green tomatoes for the winter

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

Ingredient List:

• Thick-skinned tomatoes.
• Water.

Preparation

1. For cooking, take the tomatoes, rinse them and cut them slightly larger than for a regular salad.
2. Banks, take the displacement that suits you. Place the tomatoes at the bottom of the jars.
3. Fill containers with cold water.
4. Next, set them to sterilize for 20 minutes.
5. Roll them up after this time.

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

Green tomatoes in jars without sterilization

Often there are recipes in which they suggest sterilizing already closed cans, and this is not very convenient. Treat empty containers so you can prepare such a wonderful meal without any worries. Jars can be steam sterilized in the classical 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 fit into the microwave, place it on its side.
3. After 2 minutes, you will take out a hot, sterilized jar.
4. Discard any remaining water, if any, and you can start canning green tomatoes without further sterilization.

Ingredient List:

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

Preparation

1. First, peel and rinse the vegetables.
2. Cut the tomatoes into equal sized cubes. Repeat the same procedure with bell peppers.
3. Grate the rest of the vegetables.
4. After that, put all the ingredients in a saucepan, cover with oil and boil. Water should be added only as needed, usually tomatoes are juicy enough and do not require additional liquid.
5. After the future salad boils, salt, add sugar and vinegar and simmer this whole mixture for a while over low heat.
6. Place 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 tastiest options is a combination of onions, peppers and carrots.

Ingredient List:

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

Preparation stuffed green tomatoes

1. Rinse the above ingredients first.
2. Grate the carrots using the large-perforated side of the grater.
3. Cut the onion into slices, finely chop the greens, mix and salt everything.
4. Next, rinse the tomatoes and dry them.
5. Make a neat cut on each, remove 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 several minutes and pour it over the tomatoes.
8. Cover the jars with a lid. So they should stand for 3-4 days in the room.
9. After that, put them in a cellar or basement.

How to make pickled green tomatoes

Another delicious, almost delicious and uncomplicated recipe is pickled green tomatoes.

Ingredient List:

• Green tomatoes - 6 kg.
• Onions - 8 heads.
• Carrots - 1 kg.
• Garlic - 2 heads.
• Parsley is a bunch.
• Marinade:
• Sugar - 8 tablespoons
• Salt - 4 tablespoons
• Carnation - 6 inflorescences.
• Vinegar - 4 tablespoons (nine%).
• 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. Peel the garlic.
4. Wash the tomatoes and cut them lengthwise. Fill this pocket with parsley, carrots and one garlic clove. Place the stuffed tomatoes in sterilized jars, add coarsely chopped onions on top.
5. Pour in boiling water and leave alone for 20 minutes.
6. Pour the water into a separate saucepan, add the necessary spices there and boil for another 15 minutes. While the marinade is boiling, pour ordinary boiling water into the jars of tomatoes.
7. Remove the pickling liquid from the heat and pour the vinegar into it.
8. Drain the boiling water from cans of tomatoes and pour over the prepared marinade. Then roll up. Advice: it is better to put the jars downside down, cover and cool in this form.

Green tomato caviar recipe for the winter

The real treasure of the world of culinary is caviar from green tomatoes.

Ingredient List:

• 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 tablespoon (nine%).
• Black pepper is a pea.

Preparation caviar from green tomatoes for the winter

1. Initially, rinse all 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 enamel bowl. Then add salt and sugar.
3. Put the resulting mixture on low heat and cook for 1.5 hours, stirring always.
4. Add black pepper, oil and vinegar about 10 minutes before the end of cooking. G
5. Put the prepared tomato caviar in a sterilized jar and screw the lid on.
6. Cover with a blanket and leave in the room to cool completely.

Green Tomatoes with Garlic - Spicy Gourmet Recipe

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

Ingredient List:

• Green tomatoes - 10 kg.
• Sweet pepper - 5 kg
• Garlic - 1 kg.
• Hot peppers - 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.

Preparation

1. In the first step, rinse the vegetables and parsley.
2. Then chop the tomatoes, taking into account their size: if they are very large, then into several parts.
3. It is better to cut the peppers into strips, be sure to peel them of seeds before that.
4. Crush the garlic cloves and finely chop the parsley.
5. Chop ripe tomatoes as much as possible and place in a large bowl. Drizzle with vinegar and oil, sweeten and season with salt.
6. Cook over high heat - the mixture should simmer for a few minutes.
7. Put chopped vegetables and parsley in the marinade and cook the whole mixture for about 20 minutes, stirring occasionally.
8. Remove the prepared salad from the heat, place in clean and pre-sterilized jars and roll up. Turn them upside down immediately after seaming and wrap them in something warm until they cool. Then keep it cool.

Pickled green tomatoes for the winter

Pickled tomatoes are incredibly tasty and incredibly simple. They can be made in a barrel, bucket, or jar. It all depends on your desires. The ingredients in this recipe are for a three liter bottle.

Ingredient List:

• Green tomatoes - 4 kg.
• Dried dill.
• Horseradish leaves.
• Garlic - 2 heads.
• Black pepper - 20 peas.
• Allspice - 16 peas.
• Carnation - 12 inflorescences.
• Hot pepper - 2 pods.
• Bay leaf - 6 pcs.
• Salt - 4 tablespoons
• 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. Pour water into the bottle and close the nylon cap.
3. Place it in a dark, cold place, and after a couple of months, the delicious pickled tomatoes can be consumed.

Korean green tomatoes for the winter

This recipe makes green, unripe tomatoes incredibly tasty and doesn't take long to cook.

Ingredient List:

• 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.

Preparation

1. First, rinse all the ingredients.
2. You can take any greens that you like. Finely chop it together with the 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 the spiciness.
4. Next, combine all the components, stir thoroughly, salt, add sugar, vinegar and vegetable oil.
5. Divide into clean, sterilized containers.
6. Cover the jars with simple lids and leave for 12-14 hours. After the time has passed, the Korean-style tomatoes will be edible.
7. These tomatoes are stored in a cool dark place for several months.
8. For longer storage after step # 5, seal the jars and sterilize them for 15 minutes. We recommend taking banks with a capacity of 1 liter. Larger cans take longer to sterilize.

The main criterion when choosing green tomatoes is size. The best choice is medium-sized tomatoes, which are great for cooking and making delicious appetizers.

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

There is an elementary way how 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 cleansed of it, and they can be cooked.

In order to determine the size of the container for pickling, souring 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 for, 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 fairly large batches. If you are using wooden barrels, remember that the container must be disinfected before use.

You can also use plastic barrels, but this is not entirely sustainable and healthy. And, of course, you can use a time-tested container - glass jars, liter or three-liter. Before preparing the blanks, the 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 the jar, which will also add an amazing aroma to the blanks.

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

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

Tomato soup with chicken broth

Ingredients:

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

Rinse the chicken breast. Gently cut off the skin from it. Place in a saucepan, cover with salt water. Send to cook until the meat is cooked.

Rinse the pearl barley thoroughly. 10 minutes after the start of boiling the chicken, send the barley to it. Cook the ingredients together for another 20-25 minutes.

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

Cook the first course for another 15-17 minutes. Pour chopped fresh herbs into it. Cover the pan with a lid and let it brew for a quarter of an hour. Pour the prepared soup into bowls and add light mayonnaise to taste.

Mixed meat hodgepodge with green tomatoes

Combined meat hodgepodge with tomatoes

Ingredients:

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

Place the washed beef on the bone in a saucepan and cover with salt water. Boil the broth for 2.5-3 hours. Remove the meat from the pan. Gently cut it off the bones, chop it. Strain the broth through several layers of cheesecloth. Pour the chopped meat into it.

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

Peel and grate the carrots with medium holes. Chop the onion finely. Grate the garlic or just cut it with a sharp knife. Put all these ingredients in a frying pan with heated sunflower oil. After 6-7 minutes add to them grated green tomatoes and pickled cucumbers in the same way. Pour in the brine immediately. Close the pan with a tight lid. Simmer its contents for 8-9 minutes over low heat.

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

Fry thin strips of bacon in a separate frying pan in a little oil. It should be covered with a golden brown crust. Transfer the meat product to the broth. Immediately remove the soup from the heat, pour into bowls and add sour cream. To taste, you can decorate the hodgepodge with fresh or dried herbs, lemon wedges.

Fruit and vegetable salad "Paints"

Ingredients:

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

Prepare salad dressing:

1. Mix butter with sugar and poppy seeds.
2. Add very finely chopped onion, Dijon mustard and salt.
3. Pour in freshly squeezed lemon juice.
4. With a blender, turn the ingredients into a homogeneous air mass.
5. Pour the dressing into a tight-fitting plastic container.
6. Close the container with a lid and put it cool.

Cut the nectarine into small, even, neat pieces. Pour some of the present dressing over them, mix.

Pour coarsely torn lettuce leaves onto a large plate. Put nectarine and sauce on them. Pour in halves or quarters of fresh strawberries, small pieces of green tomatoes, crushed cheese, chopped basil. Distribute coarsely chopped and lightly fried nut kernels on top. Pour the remaining dressing over a snack, serve a treat for lunch or dinner.

Spicy green tomato salad

Spicy green tomato salad

Ingredients:

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

In a small bowl, combine the liquid ingredients - apple cider vinegar and sunflower oil. Add finely chopped hot peppers, fresh garlic passed through a press to the resulting mixture. Pour salt and sugar into the hot sauce. Salt will be enough 2 tsp. But you can adjust the amount to your liking. Stir the sauce vigorously until the sweet and salty grains are completely dissolved.

Cut the green tomatoes into small pieces. Place them in a glass container with a lid. Pour the resulting fragrant mixture. Close the lid of the jar tightly, put the snack in a cold place for 24 hours.

Put the finished tomatoes in a small bowl, sprinkle with fresh herbs. Serve as a salad for any hot dish.

Vegetable salad with corn croutons

Ingredients:

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

Preheat the oven to medium heat. Cut the cornbread together with the crusts into equal neat cubes. Pour onto a baking sheet, smooth. The croutons should lie on the surface in one layer. Send the baking sheet to the preheated oven. Bake the croutons for a quarter of an hour until a delicious golden brown. Leave them to cool at room temperature.

Cut the green tomatoes into medium slices. Pour them into a spacious salad bowl. Add fresh cucumber slices, chopped green onions and basil.

Prepare a dressing for a snack:

1. Mix finely chopped jalapeno peppers (seedless and skinless) with olive oil.
2. Add chopped lemon zest, salt to taste, pepper to the sauce.
3. Pour in bee honey and lemon juice.
4. Whisk the dressing lightly with a regular fork.

Pour the mixture over the vegetables in a salad bowl. Sprinkle ready-made corn croutons on top.

Vegan burger

Vegan burger

Ingredients:

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

Boil the beets in the skin until soft. Peel the finished root vegetable, cut into small cubes. Pour them into a skillet with heated vegetable oil. Add salt, spices and crushed garlic. Fry the mass so that the main liquid evaporates from it.

Add semolina to the pan. Continue frying for another 10-12 minutes. During this time, the semolina will absorb the remaining moisture from the beets. Using a pusher right in the pan, turn its contents into a thick, homogeneous mass. When the latter has cooled, form flat, wide cutlets from it. Dip each in breadcrumbs and fry in a separate skillet until golden brown. Put the resulting cutlets on paper napkins.

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

Vegan burgers are a great snack option for those who are losing weight.

Green tomatoes fried in batter

Green tomatoes in batter

Ingredients:

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

You need to start cooking with vegetables. Cut the green tomatoes into thin slices. The optimal thickness for the slices is 0.5-0.7 cm. Sprinkle salt on all sides of each slice. Leave in this form for 12-15 minutes.

In a deep bowl, beat the contents of the raw eggs. In the second wide container, mix two types of flour, all the declared spices, chopped cheese.

Dry the green tomato slices with paper towels without rubbing the salt off. First, dip the blanks one by one into beaten eggs, and then roll in a flour aromatic mixture.

Heat olive oil in a large cast iron skillet. Put the tomatoes covered with batter into it. Fry for 4-5 minutes on each side. The crust should be golden brown and crispy.

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

Cucumbers with green tomatoes for the winter

Cucumbers with green tomatoes

Ingredients:

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

Rinse all prepared vegetables thoroughly. Rub with a brush if necessary. Cut the tails of cucumbers. Then cut them longitudinally in medium pieces. Also grind the bell pepper. Leave the beans whole. The last two components are used in the appetizer rather for beauty, so they can be safely excluded or replaced with other favorite vegetables.

Leave the tomatoes intact as well. Only in the area of ​​the peduncle make deep punctures with a small fork.

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

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

Closer to autumn, many green tomatoes remain in their summer cottages. So that vegetables do not disappear, different preparations are made from them: they salt, prepare salads and sauces, come up with recipes for appetizers. We have collected the most interesting processing options for green tomatoes in this article.

Green tomato salad

Such a salad is not hidden for the winter, but is eaten freshly prepared.

• 3 large green tomatoes;
• 200 g of walnuts;
• bulb;
• fresh herbs to taste;
• seasonings: pepper, salt, coriander;
• 1 tbsp. l. vegetable oil;
• 6 tbsp. l. vinegar.

How to cook

1. Chop the tomatoes and place in a saucepan with 200 ml of water. Add salt, oil, vinegar (2 tablespoons) and bring to a boil; leave for a few minutes.
2. Tomatoes are reclined in a colander. To them is added onion, cut into large rings.
3. Nuts and garlic are minced. It is necessary to add the remains of vinegar and spices to the resulting composition. To mix everything.
4. When the pasta is thick, add it to the tomatoes. Cut fresh herbs there. We mix everything and send it to the refrigerator for an hour: let all the components combine with each other.

Pickling green tomatoes

One of the classic salting methods is barrel salting. At home, there is not always a suitable barrel and place to store it, but you can salt the tomatoes in a saucepan or bucket. If there are few vegetables, the easiest way is to use jars.

• 2 kg. fresh green tomatoes;
• 2 liters of water (for brine);
• 140 g of salt;
• sugar to taste;
• pepper - peas or pods;
• greens (dill, celery, horseradish).

How to cook

1. Remove the stalks from the tomatoes. If the vegetables are large, cut them in half. For pickling, it is best to choose dense tomatoes of the same size and degree of maturity.
2. Cover the bottom of the jar with half of the greens; Arrange vegetables tightly. Add pepper on top and supplement the blank with the rest of the leaves.
3. In parallel, we make a brine. To do this, boil water and add sugar and salt to it. It is best to take stone and coarse grinding.
4. The water should boil, and all the spices should dissolve well. Cool it down.
5. Pour it into a jar of tomatoes; close the lid loosely.
6. The workpiece is removed to a dark and cold place.
7. Tomatoes will need at least 2 weeks for salting. They can be stored in the refrigerator for up to 3 months.

Green tomatoes with garlic

This appetizer will be relevant both for a holiday and for an everyday table. The amount of ingredients is indicated for 3 liter cans.

• 1.8 kg. green tomatoes;
• 1 onion;
• large head of garlic;
• horseradish stalk and a bunch of parsley;
• 3 tbsp. l. vinegar (9%);
• 2 tbsp. l. salt and sugar;
• a pod of hot pepper;
• spices: bay leaf, peppercorns.

How to cook

1. The onion is cut into wide rings, the garlic is cut into thin slices, and hot peppers are cut into rings.
2. Remove the green part from the horseradish, cut with chopsticks - no more than 4 cm in length.
3. Spread half the onion and pepper on the bottom of the jars. Add 3 pieces of horseradish, bay leaf, 5 black peppercorns and 3 allspice.
4. Cut the tomatoes on the side. You should get something like a "book". Each cut is filled with parsley and a plate of garlic.
5. The container is filled with stuffed tomatoes to the very top.
6. Boil water and pour tomatoes for 20 minutes. Cover the jars with clean lids.
7. After the time has elapsed, we move the liquid into a saucepan and pour the remaining boiling water over the vegetables.
8. Add half a glass of fresh boiling water, sugar and salt to the water poured into the saucepan. Bring everything to a boil and leave for 3 minutes.
9. Add hot marinade and vinegar. We no longer need water, which is poured a second time.
10. Banks must be twisted, turned over and well wrapped until they cool completely.

Stuffed Green Tomatoes

A glass container with a volume of 1 liter is best suited for this blank.

• 2 kg. green tomatoes;
• head of garlic;
• dill and parsley;
• 2 carrots;
• a few rings of hot pepper;
• litere of water;
• 110 g sugar;
• 40 gr. salt;
• 120 ml vinegar 9%;
• Bay leaf.

How to cook

1. We wash the vegetables well and peel them of the stalks.
2. In each tomato we make a cut - from the base to the middle.
3. We put carrots and garlic in them.
4. Banks must be prepared in advance - sterilized, and the lids must be boiled.
5. At the bottom of the container, put: a piece of bay leaf, 3 sprigs of dill and parsley. We put tomatoes.
6. For the marinade in a saucepan, combine water, sugar and salt. Bring to a boil and boil. At the end, pour in the vinegar. Pour the mixture into jars; cover them with lids and place them in a saucepan.
7. Sterilization should take 15 minutes.
8. We roll up the blank “turnkey”, turn it over and wrap it for 1 hour.

Korean green tomatoes for the winter

Tomatoes are prepared with the same spices that we love so much in store-bought Korean salads.

• 800 g green tomatoes;
• bell pepper;
• a bunch of celery and parsley;
• 3 tbsp. l. granulated sugar;
• one large carrot;
• 5 cloves of garlic;
• 50 ml. vinegar 9%;
• ready-made mixture of aromatic Korean spices;
• Bay leaf;
• 1 tbsp. l. salt.

How to cook

1. Tomatoes are better to take still unripe and medium-sized.
2. Cut the carrots and garlic into thin slices.
3. Sprigs of parsley and celery are placed in sterilized jars. Additionally, you can use currant and cherry leaves.
4. Cut each tomato in half to form a “pocket”. Carrots and garlic are added to this hole, as well as greens with hot peppers.
5. Jars are filled with stuffed tomatoes. Put the rings of bell peppers and capsicums on top and sprinkle with tsp. spices.
6. Pour boiling water over the tomatoes. Cover the jars with lids and heat them for 5 minutes.
7. Drain the water, boil and add again to the tomatoes. Wait 5-7 minutes.
8. Pour the liquid again; put sugar and salt. Place on the stove and boil for a few minutes. Add vinegar and after 2 minutes pour the marinade into the jars.
9. Roll up the tomatoes, wrap them up and leave to cool.

Green tomatoes can be used to make many delicious dishes. We hope that you will find something of the presented to your liking.

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 the sourness, not inherent in ripe tomatoes. So if you've never cooked green tomatoes before, Tomato Cooking Recipes will tell you how to make really delicious meals with them that whet your appetite and are packed with vitamins. Let's start with some completely extraordinary dishes. Fried green tomatoes- a recipe that will surprise many. Fried green tomatoes are a quick, original and delicious recipe. It is best to fry green tomatoes in corn flour, egg. Fried green tomatoes are a simple recipe that will surprise your home or even guests. If you have unripe unripe tomatoes left, be sure to make blanks from green tomatoes. Recipes will help you prepare original dishes and twists with a wide variety of flavors - salty, sweet, spicy, spicy. There are many ways to prepare green tomatoes for the winter. Recipes here you can specify the following: pickled green tomatoes, pickled green tomatoes recipe, pickled green tomatoes recipe. The recipe for pickling green tomatoes does not always involve sterilization. Following certain rules, you can cook green tomatoes without sterilization, recipes usually indicate a general recommendation - to store such green tomatoes in a cool dark place. Moreover, even in a cold saline solution, canning of green tomatoes is possible. The recipe can use a wide variety of containers for preservation. There are green tomatoes in a saucepan, 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 make a great ready-made appetizer, the Green Stuffed Tomato recipe 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 all Korean salads. Have you ever tried stuffed green tomatoes with cheese? We highly recommend it.

Some of the most popular are barrel green tomatoes... The recipe for green barrel tomatoes does not need to be used for pickling tomatoes in barrels, but cans 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 and red pepper. There is also a recipe that will show you how to make green tomato recipes quickly. 5-7 days - and pickled green tomatoes are ready. Tomatoes turn out green - you will lick your fingers. The recipe is simple, the result is quick and tasty. 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 garlic if you like spicy green tomatoes. Pickled green tomato recipe - for lovers of tomatoes with gazik. 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 the green tomatoes will be ready to eat. And a delicious, ready-to-eat snack is a pickled green tomato salad. The marinade recipe is simple, you need vinegar, vegetable oil, sugar, salt and spices. Green tomato caviar - recipe for stewed vegetable appetizer. Green tomatoes can be used to make not only snacks and vegetable dishes, but even green tomato jam. The recipe for this jam will diversify your traditional sweet preparations for the winter. So cook green tomatoes... Recipes with photos will help you prepare many dishes from them for a wide variety of tastes.