How to make delicious green tomatoes. A spicy snack made from instant green tomatoes. Green tomatoes in tomato paste for the winter

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 green tomatoes you will lick your fingers recipe 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. Pour cans only 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 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 a suitable displacement for 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 it is proposed to sterilize 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 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 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 peppers into strips and chop the hot peppers 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!

Ecology of consumption: Unripe tomatoes make excellent canned meals. These can be pickled, stuffed and pickled green tomatoes for the winter, as well as caviar or salads. Carrots, onions, bell peppers, various seasonings and hot spices are used as additional ingredients.

Unripe tomatoes make excellent canned meals. These can be pickled, stuffed and pickled green tomatoes for the winter, as well as caviar or salads. Carrots, onions, bell peppers, various seasonings and hot spices are used as additional ingredients.

Green tomatoes "lick your fingers"

Ingredients (for 3 kg of tomatoes):

• 200 gr. greens: parsley, dill, cherry leaves
• (or currants)
• 100 g onions (I in each jar
• cut the onion half by half)
• 1 head of garlic

Fill:

• 3 liters of water
• 9 tbsp. tablespoons of sugar
• 2 tbsp. tablespoons of salt
• 2-3 pieces of bay leaves
• 5 allspice peas
• 1 cup 9% vinegar
• Vegetable oil (taken from the calculation1 tbsp. spoon per liter jar)

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

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

How to cook:

First put herbs, garlic, vegetable oil in a jar. Then tomatoes, and onion on top. Add vinegar to the finished filling and pour the tomatoes with hot marinade. Sterilize for 15 minutes.

Green tomatoes stuffed with garlic

Fill (for three liter cans):

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

How to cook:

Make several cuts in the tomato. Insert thinly chopped garlic into these cuts. I cut all the tomatoes in half, and the large ones into four parts. Place green tomatoes in jars, cover with hot brine. Sterilize for 10-15 minutes from the moment the water boils. Turn the sealed jars with the lid down, cover with a thick cloth (preferably a blanket) and leave to cool.

My husband is delighted with the Green Tomatoes stuffed with garlic. Men gave them the first place in terms of taste among canned tomatoes.

Green tomatoes "drunk"

Filling (for 7 - 700 g jars):

• 1.5 liters of water
• 4 tbsp. tablespoons of sugar
• 2-3 tablespoons of salt
• 3 bay leaves
• 2 cloves of garlic
• 10 allspice black peppercorns
• 5 pieces. carnation
• 2 tbsp. spoons of vodka
• 2 tbsp. spoons of 9% vinegar
• Pinch of bitter red pepper

How to cook:

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

Green tomatoes "delicious"

Fill:

• 1 liter of water
• 4 tbsp. tablespoons of sugar
• 3 teaspoons of salt
• 100 g 6% vinegar
• Sweet bell pepper

How to cook:

Put tomatoes and pieces of bell pepper in jars, pour boiling water twice, on the third with boiling brine and roll up. The tomatoes are delicious.

I covered these tomatoes in tomato juice, but without the addition of vinegar. I made juice from tomatoes, added salt, prescription sugar and cinnamon on the tip of a knife to it, boiled for 5 minutes. Then she poured the tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) to a liter jar and immediately rolled up the lid.

Green tomatoes with miracle gelatin

Filling (for 1 liter of water):

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

How to cook:

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

I have never tried green tomatoes with gelatin, but I heard good responses. Therefore, I closed two portions: from green and brown tomatoes.
P.S. No wonder these tomatoes were called "Miracle". They turned out to be very tasty and my friends are delighted with them.

Green tomatoes with cabbage

Fill:

• 2.5 liters of water
• 100 g salt
• 200 gr. Sahara
• 125 gr. 9% vinegar

Spices:

• Dill
• Parsley
• Bell pepper

How to cook:

Coarsely chop green tomatoes and cabbage and put in a jar with spices. Pour boiling water for the first time, let stand for 20 minutes, the second time with ready-made pouring. Add 1 aspirin tablet per liter jar and roll up.

Green tomatoes with apples in pink brine

Fill:

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

How to cook:

Put 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 boiling water over for 20 minutes. Then fill it with this water, boil it. Pour the tomatoes with hot brine and roll up the lid. I did it a little differently: so that the beets did not lose their color, I added them to the filling, boiled for 5 minutes with vinegar, and then poured them into jars. The same tomatoes can be made without beets, they are also very tasty.

Salted green tomatoes in barrels (pickling tomatoes)

Brine (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. black currant or cherry leaves

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

Green tomatoes with sugar in tomato (sweet tomatoes)

Ingredients:

• 10 kg. tomato
• 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, this way: currant leaves, 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 cover with tomato paste (from ripe tomatoes) with sugar. Put oppression on top. For this method of salting, green tomatoes can be blanched in boiling water for one to two minutes. This recipe can be used to make canned tomatoes in jars.

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Green tomatoes (fresh)

Choose thick-skinned tomatoes. Chop slightly coarser than salad. Fold in 0.5 and 0.7 liter jars. Fill with cold water and set to sterilize for 10-15 minutes. Roll up.

These tomatoes are good for making salad in winter. You open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onions, garlic, herbs to them - a fresh tomato salad is ready.

If, on the eve of the first frost, green tomatoes remain on the garden bed, you can remove them and leave them to ripen at home, or you can use them without waiting for ripening. After all, unripe tomatoes are a necessary ingredient in many dishes.

At the same time, the fruits are distinguished by their unconditional usefulness and include a number of vitamins and minerals necessary for the full functioning of the body.

Consuming vegetables will help prevent the risk of heart attacks, the development of cancer cells, and strengthen the immune system. In addition, serotonin, which is part of tomatoes, relieves depression and normalizes the functioning of the nervous system. It is only important to take into account all the subtleties and rules for preparing dishes from unripe tomatoes, so that the fruits bring maximum benefit and no harm to the body.

Instant Cask Tomatoes

The most delicious green tomato snack is pickling vegetables in a barrel. To give tomatoes a special taste and aroma, various spices and spices are used: leaves of oak, horseradish, black currant, mint, dill and parsley. The result is a delicious, aromatic, savory and crunchy snack made from unripe vegetables. At home, you can use an enamel saucepan or three-liter jars to cook green tomatoes.

Ingredients:

• Water - 13 l
• Pepper pods - 20 pcs.
• Tomatoes - 20 kg
• Bunches of parsley, dill - 5 pcs.
• Salt - 0.75 kg
• Garlic heads - 10 pcs.

1. Rinse parsley and dill in running water, shake to remove excess moisture and chop finely.
2. Peel the garlic cloves and cut into slices.
3. Rinse hot peppers, chop.
4. In a bowl, combine chopped herbs, garlic and pepper.
5. Prepare dense tomatoes without signs of damage or rotting on the peel, wash and dry, after removing the stalk. Cut the fruit in half crosswise and fill with a mixture of pepper, garlic and herbs.
6. Prepare the brine by dissolving salt in cooled boiled water.
7. Tamp the harvested fruits tightly into a barrel or saucepan. Pour cold brine over the tomatoes so that the liquid completely covers the vegetables. Cover the workpiece with a plate or lid slightly smaller than the diameter of the container. Place a load on top of the plate, for example, a saucepan or a jar of water. Leave the tomatoes to brine for 2-3 days at room temperature.
8. On the third day, transfer the product to a cool place for later storage. For convenience, you can pack tomatoes in jars and pour brine to the top, close the container with nylon lids.

Instant green tomatoes will be ready to eat on the fourth to fifth day.

Adjika from green tomatoes

Another option for what can be made from green tomatoes will appeal to lovers of spicy treats and sauces. After all, from unripe tomatoes you can make a simple and tasty treat - adjika, which will complement the taste of any dish or become a separate snack on the festive table.

Ingredients:

• Onions - 0.5 kg
• Sweet pepper - 1 kg
• Hot pepper pods - 2 pcs.
• Tomatoes - 1.6 kg
• Lean oil - 250 ml.
• Sugar - 200 g
• Salt - 60 g
• Vinegar - 100 ml
• Provencal herbs - 2 tsp
• Apples - 0.7 kg
• Garlic heads - 2 pcs.

Cooking algorithm:

1. Prepare vegetables for cooking. Wash tomatoes, apples and peppers under running water, spread on a towel to dry. Cut the tomatoes into quarters. Peppers to clear of seeds and cut off the stalks. Peel a clove of garlic and onions, rinse. Cut the onions into 4-6 pieces. Cut the apples in half, remove the seed box. Rinse the fruit and cut into large wedges.
2. Grind the prepared vegetables into a gruel using a meat grinder. Add salt, granulated sugar to the vegetable mass, pour in vinegar and vegetable oil.
3. Boil the vegetable mass in a heavy-bottomed saucepan for 30-35 minutes. 2-3 minutes before being ready, add Provencal herbs to the mixture.
4. Pack hot adjika in clean jars and seal with disinfected lids. Turn the seam upside down and cool under a warm blanket.

Green tomato vegetable stew

Based on unripe tomatoes, you can prepare a delicious dish for the winter according to this recipe - a vegetable stew of green tomatoes, peppers, onions and garlic. At the same time, the cooking process itself will take a minimum of effort, time and money.

Components:

• Onions - 10 pcs.
• Pepper - 10 pcs.
• Tomatoes - 2.5 kg
• Laurel leaves - 5 pcs.
• Oil - 0.5 l
• Ground black pepper - 1 tsp
• Sugar - 10 tablespoons
• Garlic cloves - 5 pcs.
• Salt - 5 tsp

Peel the onions, rinse and cut into half rings. How to prepare a vegetable stew for the winter:

1. Pepper free from seeds and stalks, chop into strips.
2. Wash green tomatoes, pat dry with towels and cut into wedges.
3. In a bowl, mix the prepared vegetable slices with salt, cover the container with a lid. Leave the workpiece for 4 hours, placing in the refrigerator. After the time has elapsed, drain the resulting juice, pour the vegetables into a saucepan.
4. Add garlic cloves passed through a press to the vegetable mass. Stir in the spices: ground pepper, sugar, vegetable oil, put laurel leaves.
5. Put the saucepan with vegetable stew on the fire, bring the mass to a boil. Simmer vegetables for 60 minutes on low heat.

Attention! To prevent the dish from burning, stir the stew periodically with a wooden spoon.

1. Arrange the prepared caviar in clean jars and close the lids. Cool preservation and store in a cool place.

Tomato jam

If you want to experiment and try something tasty and unusual, you can make green tomato jam. The delicacy will be a great addition to pancakes, pancakes, a snack for tea or filling for pies.

Products:

• Orange - 0.6 kg
• Water - 200 ml
• Jelly - 180 g
• Cinnamon - 2 pal.
• Lemon - 160 g
• Sugar - 1 kg
• Tomatoes - 1 kg

Algorithm for cooking treats:

1. Wash tomatoes before cooking. Soak vegetables for 2 hours in a saline solution at the rate of 1 liter of water 1 teaspoon of salt. After that, rinse the fruits with running water, dry and cut into slices. Pour vegetable slices into a saucepan.

Attention! Green tomatoes contain a harmful component - solanine, so it is not advisable to consume fresh vegetables. But you can make the product absolutely safe for health by pre-blanching vegetables for 2-3 minutes, pouring boiling water over them three times in a row, or soaking them in a saline solution.

1. In a separate saucepan, mix water and sugar. Put the container on fire. Boil the liquid and simmer for 5-7 minutes over low heat.
2. Pour green tomato slices with hot syrup. Leave the mass to cool completely and then boil. Boil the tomatoes for 3-5 minutes after boiling and cool again by turning off the heat.
3. At this time, cut the zest from the citrus and squeeze out the juice. Grind the zest.
4. Add citrus juice, cinnamon and lemon zest with orange to the cooled tomato mass. Boil the mixture for 5 minutes. Cool the jam for 5-6 hours.

Attention! For aroma, you can add a pinch of nutmeg and grated ginger to the workpiece.

1. After the time has elapsed, pour orange jelly into the blank. Boil the mass, stirring, over low heat for several minutes.
2. Arrange the hot jam in clean jars, close the lids. Store treats in the refrigerator.

Within a few weeks, the jam will thicken and turn to jelly.

Fried tomatoes

Green tomatoes are suitable not only for preservation or pickling, but also for preparing the most delicious roasted tomato appetizer, the recipe for which is detailed below.

Components:

• Sunflower oil - 100 ml
• Flour - 4 tablespoons
• Tomatoes - 2 pcs.
• Eggs - 1 pc.
• Allspice - 1/3 tsp
• Salt - ½ tsp

The preparation of a green tomato dish is as follows:

1. Soak the tomatoes in brine, rinse and dry. Chop vegetables into thin slices.
2. Season the tomato rings with salt and pepper.
3. Beat the egg with a whisk or fork. Prepare a small bowl of cornmeal separately.
4. Dip the tomato rings in the egg mixture, and then roll them in flour on both sides.
5. Immediately place the vegetable slices in a hot frying pan greased with vegetable oil.
6. Fry the blanks for 1-2 minutes on both sides and place on paper towels to remove excess oil.

Serve the dish as a side dish or as a stand-alone snack.

A real hostess will be able to make a real culinary masterpiece from any product. Surely everyone knows that tomatoes without sun will not acquire the desired color. In the shade, green fruits will remain green, but this is not a reason to throw them away. In this form, they are definitely not suitable for eating, but if they are preserved, they will turn out to be very appetizing.

Eh, what winter can there be without summer preparations? In the warm season, you have to work a lot so that you can enjoy canned food in winter. If you want to cook unripe tomatoes in a jar for the winter, then you must definitely know the preservation recipe. This is a rather difficult task, but it is better to push up and stock up for the winter than to throw out whole tomatoes.

Salad with green tomatoes, garlic and pepper

This cooking method is in great demand in the Caucasus. The appetizer will perfectly harmonize with meat dishes that are prepared in Georgia for any holiday.

Ingredients:

• unripe tomatoes 1.5 kg.
• pepper 0.3 kg.
• garlic 2 medium heads.
• refined oil 100 ml.
• small onions 3 pcs.
• vinegar 9% 85 ml.
• seasonings.
• greens.
• salt to your taste, but not less than one tablespoon

Preparation:

We wash the tomatoes and cut them into slices. Transfer to a deep bowl, mix with salt. We press down with a plate so that the tomatoes let the juice out, put in the refrigerator for several hours. Then we remove the resulting liquid.

Peel the onion, chop finely. Fry it with spices in a closed skillet for about 4 minutes over medium heat. Then add the pepper and move the whole mass to the tomatoes, pour out the oil as well. Chop greens, pour with garlic to tomatoes, stir.

The vinegar must be boiled, then poured over the vegetables. We fill the vegetable mass, put it in a cool place, wait for the tomatoes to marinate. After 48 hours, the salad will be completely ready. Remember to stir the contents a couple of times a day.

Green tomato salad with cucumbers

Delicious vegetable salad for the winter.

Ingredients:

• cucumbers 1 kg.
• green tomatoes 0.5 kg.
• zucchini 0.5 kg.
• apples 0.5 kg.
• garlic 200 g
• refined oil 100 ml.
• granulated sugar 50 g.
• tarragon 50 g.
• apple cider vinegar 100 ml.
• salt at least 40 g

Preparation:

We wash all the fruits and chop them into small pieces. We remove the core from the apples and cut into slices. We clean the garlic and chop it smaller, do the same with tarragon. Mix the ingredients in a large bowl, salt, add sugar, refined oil and vinegar. Mix the vegetable platter thoroughly.

We put it on the fire and wait until the ingredients boil, then we keep it on the stove for about 10 minutes more. We immediately distribute the salad among the jars and roll up hot.

Spicy salad with green tomatoes

If you are a thrill lover, then prepare a salad for the winter using this recipe. Be sure that someone from your family will definitely like this dish.

We need:

• sweet pepper 1.2 kg.
• green tomato 2.5 kg.
• garlic 0.3 kg.
• bitter pepper 300 g.
• parsley 300 g

For the marinade:

• red tomatoes 2 kg.
• refined oil 2 cups.
• vinegar 5% 1 tbsp.
• sugar 200 g
• salt 130 g

Preparation:

We wash the vegetables, let them dry. Unripe tomatoes should be cut into 2 pieces. If the fruit is large, divide it into quarters. We remove seeds from 2 types of pepper, cut into strips. Press the garlic through a press. Chop the parsley.

Cut red tomatoes for the marinade and place in a container that is resistant to high temperatures. Add oil, vinegar, sugar and salt.

We place the dishes on maximum heat, as soon as the contents boil, keep them on the stove for about 2 more minutes. Add chopped vegetables and herbs to the marinade. Within 15 minutes, the mass should be boiled, do not forget to interfere. After cooking, the salad must be placed in jars and rolled up immediately. We wrap up the banks, set them upside down. Tomatoes should be stored in a dark place.

Korean green tomatoes: the most delicious recipe

Turning green tomatoes into a delicious salad is a snap. Thanks to this method, you can enjoy cold storage. A salad with many vitamins is just the way to go in winter, when fresh vegetables are nowhere to be found.

Ingredients:

• sweet pepper 2 pcs.
• green tomatoes 1 kg.
• garlic 1 small head.
• refined oil 50 ml.
• vinegar 9% 50 ml.
• red pepper (if you like).
• greens.
• sugar 50 g
• salt at least 30 g

Preparation:

We wash the vegetables and chop them into thin slices. We wash the pepper, remove the seed part, cut into strips. Chop the greens finely. Chop the garlic with a knife, but it is better to use a garlic maker. Pour oil and vinegar to the vegetables. Stir the mass, then salt, add sugar and mix again. We fill the container with assorted vegetables and cork. We put in the refrigerator overnight. You can take a sample from the dish now, or leave the jars for the winter.

Video recipe:

Bon Appetit!

Salad with green tomatoes and bell pepper

Appetizing vegetable salad, which contains many useful substances.

Ingredients:

• Bulgarian pepper of all colors 1 kg.
• green tomato 2 kg.
• onions 1 kg.

For the marinade:

• refined oil 1 tbsp.
• vinegar 9% 1 tbsp.
• granulated sugar 80 g.
• warm water 300 ml.
• coarse salt 50 g.

Preparation:

We wash all the fruits and proceed to slicing. Cut the tomatoes into large slices, make half rings from the onion, divide the pepper into about 6-7 parts.

We begin to prepare the marinade. Pour water into the dishes, add salt and sugar. Pour vinegar and refined oil, mix. Pour vegetables into the marinade, mix the assortment, close the pan. Let the vegetables stand for 120 minutes.

As soon as the time is up, we put the mass on the stove. We wait for the boil, then we reduce the heat, we continue to cook the assortment for 10 minutes.

You can safely fill the jar with an appetizing salad and store it until the coldest time. It is then that he will be on the table in time.

Delicious salad with carrots and green tomatoes

Ingredients:

• green tomato 3 kg.
• carrots 1.5 kg.
• onions 1.5 kg.
• granulated sugar 150 g
• coarse salt 100 g.
• refined oil 300 g.
• black peppercorns 5 pcs.
• vinegar 9% 60 g.
• bay leaf 5 pcs.

Preparation:

Wash the tomatoes, remove the green part, chop them into cubes. Peel and rub the washed carrots on a large grater. If the onion is large, then cut it into half rings, make the smaller onions into rings.

We are looking for deep dishes, add vegetables, salt well. We keep in this state for at least 10 hours. The juice that forms during this time should be poured into another container, it will be used as a marinade.

Add refined oil, vinegar, sugar to it and put it on the stove. In the process, add bay leaves and peppercorns. Bring the mass to a boil, stir regularly. Pour the boiling marinade to the vegetable mass, stir it.

Put the salad on medium heat, cook for about 40 minutes. To prevent vegetables from sticking to the bottom, stir the contents often. As soon as you complete the process, don't wait and fill the container with the finished product. We put the cans upside down, cover them with a blanket. After complete cooling, we put it in a cool room. We are waiting for winter to take a sample.

Vegetable salad "Obedite"

In this recipe, we will be filling tomatoes with a variety of vegetables and seasonings.

Ingredients:

• green tomato 3 kg.
• carrots 0.5 kg.
• bulgarian pepper 0.5 kg
• garlic a couple of heads.
• greens (parsley, dill) 1 bunch.
• horseradish leaves 2 pcs.
• ground black pepper 1 tbsp
• vinegar 9% 1 tbsp on the can.
• salt one tsp
• sugar one tablespoon

For the brine, you need 1 liter of water and 1 tablespoon. salt.

Preparation:

We wash the fruits along with the herbs. We clean the garlic, pass through the garlic. Cut the seeds from the pepper, cut into pieces, rub the carrots. We make a small incision on top of the tomatoes to get the pulp with a teaspoon. Then we cut it into small cubes and mix with sugar, garlic, salt and pepper.

Fill tomatoes with chopped products. Fill the container with tomatoes, put greens between the layers. Add 1 tablespoon vinegar to each jar.

Bring the water to a boil, add salt. Fill a container with vegetables with brine. Sterilize within 20 minutes, then seal with lids. We put the cans upside down, wrap them up and wait for them to cool completely. After that, we place it in a cool dark place for storage.

Hunter's salad with cabbage

Delicious vegetable dish that will be a great addition to the side dish. It will be especially appetizing with mashed potatoes.

Ingredients:

• green tomato 200 g.
• cucumber 200 g.
• white cabbage 300 g.
• sweet pepper 200 g.
• carrots 100 g.
• garlic one clove.
• greens one by one.
• sunflower oil 2 tablespoons
• onion turnip one head.
• salt to your taste.

Preparation:

We wash the vegetables, let them dry. Cut the tomatoes into small cubes, the pepper into larger pieces (remove the seed part first), turn the carrots into straws, and do the same with cucumbers. Chop the cabbage even larger.

We place the assorted vegetables in a container, add garlic and salt the mass. Let it brew for about 60 minutes. We put them on the stove, do not let them boil. In a warm form, add oil and a bite.

Mix the contents and lay out in containers, cover with lids. After 10 minutes of sterilization, we cork the salads and turn the jars upside down, wrap them up. If you did everything according to the recipe, then be sure to get crispy mouth-watering vegetables.

Pickled green tomatoes in a jar

Tomatoes that have remained unripe can be pickled in any way. Today we will prepare an appetizing salad with unripe tomatoes, which we will fill with delicious filling.

Ingredients:

• green tomato 3 kg.
• carrots 100 g.
• garlic one head.
• onion 3 pcs. medium size.
• parsley one bunch.

For the marinade:

• vinegar 9% 2 tbsp
• sugar 4 tablespoons
• salt 2 tbsp
• bay leaf a couple of things.
• carnation 3 inflorescences.
• black pepper 7 pcs.
• allspice 5 pcs.

Preparation:

We wash the parsley, chop finely in a wet state. Peel the carrots and cut into slices. We clean the garlic. All tomatoes should be cuts in which to place carrots, chopped garlic and herbs. We fill the container with vegetables.

Cut the onions into rings, preferably thicker, place them next to the tomatoes. We fill the container with boiling water, leave it for 10 minutes. Then we drain the liquid into a separate bowl. Pour boiling water over the vegetables again. Add salt, sugar, seasonings to the cooled liquid, bring to a boil, do not reduce the heat for another 10 minutes. Turn off the stove, add vinegar to the marinade. Empty the jars from the liquid and pour in a new boiling marinade. We seal the container.

We wrap the jars, having previously put them upside down.

Winter salad without sterilization

Many remember how, quite recently, almost all housewives sterilized jars filled with food. This is a rather long and inconvenient process. It is better to sterilize the container in advance, so that later you can simply roll up the salad.

Ingredients:

• green tomatoes 6 kg.
• carrots 1 kg.
• bulgarian pepper 1 kg.
• hot pepper 2 pods.
• onions 1 kg.
• garlic 3 heads.
• salt 120 g
• sugar 120 g
• vinegar 9% 250 ml.
• refined oil 230 ml.
• water.

Preparation:

If you don't want to spend a lot of time slicing vegetables, then use a technique. This will give you the same beautiful pieces.

Tomatoes and red peppers should be diced. Pass carrots, garlic and hot peppers through a grater. Combine assorted vegetables in one bowl, pour in refined oil and put on the stove until it boils. Do not rush to pour a lot of water at once, as the tomatoes will let out their own juice. In a boiling state, add sugar, salt and vinegar. We make the minimum heat, cook the vegetables for a few minutes. We immediately fill the container with food and seal it.

Video recipe:

Bon Appetit!

Ripe and green tomato salad

Quite tasty and unusual preparation for the winter, which you will like. Surely, many have both ripe and unripe tomatoes in the summer. So there was a use for them.

Ingredients:

• red and unripe tomatoes 1 kg each.
• sweet pepper 1 kg.
• onions 1 kg.
• garlic 1 head.
• bay leaf.
• allspice and peas.
• gelatin one pack.
• greens.
• sugar and salt.

Preparation:

Cut the tomatoes together with peppers and onions into rings, divide the garlic into small plates. We fill the jar with vegetables one by one, do not forget about the greens. Be sure to put bay leaf and pepper in each jar at the bottom. Pour boiling water over the components so that they let the juice out.

Let's start creating the marinade. Stir gelatin in hot water until it dissolves. Pour liquid from cans and bring to a boil. Mix with gelatin, keep a little over maximum heat. Pour the finished marinade into jars, seal the containers. We are waiting for them to cool down, do not forget to turn the container over.

Caviar from green tomatoes for the winter

Nothing will delight the table in winter like fresh canned vegetables. It is worth a little work in the summer to enjoy the vegetable stocks in the cold season. For example, you can make caviar from green tomatoes!

Today's recipe is quite interesting, thanks to it you will get delicious caviar for the winter. If you don't have enough unripe tomatoes, you can add ripe tomatoes. In the absence of a meat grinder, you can use a grater. Coriander and basil are great spices. Parsley can be used as a decoration.

Ingredients:

• green tomatoes 3 kg.
• bulgarian pepper 1 kg.
• carrots 1 kg.
• onions 0.5 kg.
• sugar 100 g
• refined oil 1 tbsp
• vinegar 4 tablespoons
• salt one tsp
• ground black pepper one tsp

Step by step cooking:

1.Wash all vegetables: tomatoes, peppers, onions and carrots. We clean the onions, remove the top layer from the carrots, cut into cubes. Remove the seed part from the pepper and cut into small pieces. Divide the tomatoes as you like. Pass the vegetable platter through a meat grinder.

2. Move the vegetable mince into a saucepan, add refined oil, salt and pepper. Do not rush to add water, as vegetables will give juice. During the cooking process, you can add boiled water little by little. Leave the mass on minimum heat for about 90 minutes.

3.After an hour of cooking or a little more, add vinegar and sugar. In the meantime, you can sterilize the cans, which is a mandatory step.

4. We fill the container with caviar, cover the jars with lids and seal. We wrap it upside down with a blanket, hold it in this position until the caviar cools down. We send for storage in a refrigerator or basement.

Video recipe:

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

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

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

Canned green tomatoes without sterilization

The recipe for canned green tomatoes without sterilization, can be viewed .

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 assumes sterilization, so don't worry - the workpiece will be stored great, even at room temperature. See the recipe with a photo.

Green tomato salad for the winter with tomato paste

It often happens that the tomatoes do not have time to ripen: it rains and cold, and the tomatoes remain green. But do not rush to get upset - you can make a lot of interesting preservation 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 delicious and appetizing. See the recipe with a photo.

Georgian salty green tomatoes

The recipe for salted green tomatoes in Georgian 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 salty green tomatoes - no worse, and perhaps even better than red ones! How to cook, see.

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

How to prepare a salad of green tomatoes for the winter "Emerald", you can see.

Green tomato salad with onions and bell peppers for the winter

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

Green tomatoes stuffed with herbs and garlic for the winter

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

Pickled green tomatoes with adjika

The 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 .