Spicy green pickled tomatoes for the winter. A simple recipe for small green pickled tomatoes

Unripe tomatoes cannot boast of their taste. But if you cook canned green tomatoes for the winter, according to proven recipes, this is a tasty and aromatic winter snack. Green tomatoes will be an excellent addition to daily dishes and a savory snack on the holiday table.

We present to your attention 5 proven recipes for preparing green tomatoes for the winter: stuffed green tomatoes, recipe for pickled green tomatoes, winter salad of green tomatoes, green tomatoes with bell peppers, recipe for canned green tomatoes with carrots.

Stuffed green tomatoes

Preparing tomatoes for this recipe takes time, but the result will exceed all expectations.

Ingredients: green tomatoes - 1 kg, hot pepper - 2 pods (to taste), parsley, dill, celery, cilantro - 200 g, salt - 1 tbsp. l., garlic – 50 g., dried dill – 50 g.

Recipe

Wash the tomatoes under running water and dry slightly. Cut the tomatoes crosswise from the side where the fruit has a seal, but do not cut all the way through. The second side must remain intact so that you can put the filling.

Preparing the filling: Finely chop the greens, grate the garlic, grind the hot pepper in a blender. Mix everything well, adding salt.

Now you can stuff green tomatoes(one tomato will require approximately 1 tbsp of filling). To prevent tomatoes from falling apart, you can tie them with thread.

Place the stuffed tomatoes in tight rows in a jar. Place dried dill on top.

Press down the tomatoes with a wooden or plastic circle under pressure for 5 days. After this, the green tomatoes are ready to eat. Seal the jars with lids and place in a cool, dry place.

If you want to close it for the winter, fill the tomatoes with brine consisting of 2 tbsp. l salt and 30 ml. vinegar per 1 liter of water.

Green tomatoes pickled for the winter

If you have any green tomatoes left in your garden, be sure to prepare a delicious winter snack - pickled green tomatoes in oil.

Ingredients: green cherry tomatoes – 1.5 kg, coarse sea salt 300 g, 6% wine or apple cider vinegar – 700 ml, Olive oil – 500 ml, dried hot red pepper, oregano.

Recipe

Wash the tomatoes, remove the stems. For this recipe, you can use any tomatoes, not just cherry ones.

Cut the tomatoes in half and add salt and mix. Leave in this state for 6 hours.

After the time has passed, drain the resulting liquid and leave the tomatoes to stand for another 2 hours.

Place the tomatoes in a saucepan and add vinegar and leave for 12 hours.

Drain off the juice again and place the tomatoes on a paper towel to dry.

Prepare glass jars: wash, sterilize. Place green tomatoes in jars, sprinkle with hot pepper and oregano. Fill the jars with olive oil until no air remains.

Close with sterile metal lids. After a month, pickled green tomatoes are ready to eat.

Green tomato salad for the winter

A tasty preparation - green tomato salad, will diversify your diet in winter. The salad is easy to prepare and very tasty.

Ingredients: green tomatoes – 700 g, onions – 350 g, carrots – 350 g, vinegar 9% – 75 ml, vegetable oil – 75 ml, salt – 25 g, sugar – 75 g, bay leaf – 1 pc., black peppercorns – 5-7 pcs.

Recipe

Wash and dry green tomatoes. Cut the tomatoes into four to six pieces, it all depends on the size.

Peel the onion and cut into thin half rings or rings. Add onions to tomatoes.

Peel and wash the carrots. Grate on a medium grater or a Korean salad grater. Add carrots to vegetables.

Add sugar, salt, mix. Leave the vegetables for 2 hours.

Now we add the remaining ingredients according to the recipe to our standing vegetables - oil, vinegar, peppercorns, bay leaf.

Transfer everything into a saucepan and simmer the salad under the lid over low heat for 20 minutes.

Place the prepared salad in sterile jars and roll up the lids. Turn the jar upside down and cover with a blanket until it cools completely.

After a day, remove the jars of green tomato salad to a permanent storage location until winter.

Green tomatoes with bell peppers

A fragrant appetizer of green tomatoes and bell peppers for the winter. The amount of bell pepper and garlic can be adjusted to your taste.

Green tomatoes – 600 g, red bell pepper – 1 pc., peppercorns – 3-4 pcs., cloves – 2 pcs., garlic – 3-4 cloves, bay leaf – 1 pc.

Marinade for 1 liter. water: salt – 3 tbsp. l., sugar - 4 tbsp. l., vinegar 9% - 50 ml.

Recipe

Sterilize jars in advance. Place peppercorns, cloves, garlic, and bay leaves in the bottom of each jar. You can add dill and parsley, if desired.

Fill the jars with small green tomatoes and sliced bell peppers.

Fill the jars with boiling water to the top, cover with lids and leave for 15 minutes.

Carefully pour the water from the jars into the pan, measuring its volume for preparing the marinade.

Add sugar and salt to the water and bring to a boil. Finally add vinegar and remove from heat.

Pour the prepared marinade into jars of tomatoes and bell peppers. Roll up the lids. Turn the jars over and cover them with a blanket until they cool completely.

After a day, remove the tomatoes to a permanent storage place.

Marinated green tomatoes with carrots and garlic

Sometimes there are a lot of green tomatoes left and you don’t know what to do with them? Prepare pickled tomatoes for the winter with carrots and garlic.

Ingredients for a liter jar: green tomatoes, garlic, carrots, green celery, red hot pepper.

Marinade for 1 liter of water: sugar – 1 tsp, salt – 1 tbsp. l., vinegar 9% - 1 tbsp. l., black peppercorns – 2-3 pcs., allspice – 2 pcs., cloves – 2 pcs., bay leaf, coriander – 2-3 pcs.

Recipe

Select tomatoes that are approximately the same size. Prepare carrots and garlic. Cut the carrots into slices, garlic into slices. Cut the tomato in half, just not all the way, and insert a circle of carrot and a slice of garlic into the middle.

Place the finished tomatoes in sterile jars, add a sprig of celery and a piece of hot pepper (1 cm long).

Prepare the marinade by mixing all ingredients except vinegar. As the marinade boils, pour in the vinegar. Pour the prepared marinade into the jars of tomatoes and cover with sterile lids.

We put the jars to sterilize for 15 minutes, take them out and immediately roll them up.

Turn the jars over and cover with a blanket until completely cool.

Video - Spicy green tomatoes stuffed with herbs and garlic

Bon appetit in winter!

Tomatoes are one of the most favorite homemade products among housewives, but delicious preserves can be made not only from ripe tomatoes, red and yellow, but also from unripe green tomatoes. Green tomatoes for the winter offer wide scope for imagination - they can be marinated separately or with other vegetables, prepared from them into salads, caviar and all kinds of snacks, and even stuffed. Well, lovers of unusual preserves can try making jam from green tomatoes.

You should choose green tomatoes for preparations based on their size; firm, medium-sized tomatoes without signs of spoilage are best suited. The size of tomatoes is important not only from the point of view of ease of cooking, but also from a safety point of view - large green tomatoes can contain compounds that are hazardous to health. In any case, you can take some measures to be completely sure that these fruits are harmless - to do this, the tomatoes should be placed in salt water for several hours immediately before processing, which will remove harmful substances.

To prepare green tomatoes for the winter, you will need wooden barrels or glass jars. Do not forget to thoroughly disinfect and sterilize containers with lids - in this case, the success of your preparations is guaranteed. Canned green tomatoes should be stored in a cool, dark place. This appetizer will serve as an excellent addition to any dish, such as fried potatoes, baked chicken and barbecue, becoming a real delight for pickle lovers.

We invite you to start our culinary selection of recipes for pickled green tomatoes, the taste of which is in no way inferior, and in some cases superior, to the taste of ripe tomatoes prepared for the winter.

Pickled green tomatoes for the winter

Ingredients:
700 g green tomatoes,
600 ml water,
250 g sugar,
100 ml 9% acetic acid,
4 tablespoons salt,
2 small heads of garlic,
parsley and dill,
horseradish root.

Preparation:
Make small cuts in the prepared tomatoes into which you need to insert pieces of garlic. Place the tomatoes in sterilized jars. Place horseradish root and herbs between the tomatoes. Prepare the marinade by bringing water with sugar and salt to a boil. Add vinegar and pour marinade over tomatoes. Sterilize the jars by covering them with lids, seal them tightly and turn them over, leaving them under a blanket to cool.

The following preservation is prepared with the addition of bell pepper, hot pepper, dill and garlic, which makes it incredibly aromatic and rich in taste.

Marinated green tomatoes with bell peppers and dill

Ingredients:
For four liter jars:
2.5 kg green tomatoes,
200 g bell pepper,
1 hot pepper,
3 heads of garlic,
1/2 cup sugar
60 g salt,
100 ml of 9% vinegar or 150 ml of 6% vinegar.

Preparation:
Cut small tomatoes in half lengthwise, cut larger tomatoes into 6-8 slices. Chop the bell pepper and hot pepper, peel the garlic. Grind the peppers and garlic using a meat grinder or blender until smooth. Mix the tomatoes with the resulting mixture and chopped dill. Leave for a few minutes, then pour into sterilized jars. Cover the jars with lids and sterilize for 15-30 minutes, depending on the volume of the jars. Roll up the jars with lids, turn them upside down, wrap them in a warm blanket and cool.

Green tomatoes stuffed with carrots and garlic are an appetizer that is suitable for both a regular meal and a festive feast. Believe me, in winter these tomatoes are no worse than red ones!

Marinated green tomatoes stuffed with carrots and garlic

Ingredients:
For a three-liter jar:
1.2-1.5 kg medium-sized tomatoes,
1 medium carrot
2 heads of garlic,
80 g salt,
50 g sugar,
60 ml 6% vinegar,
2 bay leaves,
4-5 peas of allspice,
1.5 liters of water,
horseradish leaves or roots,
currant leaves.

Preparation:
Wash and dry the tomatoes. Mix grated carrots with finely chopped garlic, adding a little salt. Place horseradish, currant leaves and allspice at the bottom of each sterilized jar. Using a sharp knife, make triangular cuts in the tomatoes at the stem location and remove some of the pulp. Fill the resulting depressions with the garlic-carrot mixture, compacting the mixture with your fingers. Place the stuffed tomatoes in jars and pour over the hot marinade made from water, sugar, salt and vinegar. Sterilize the workpieces, then screw them on with lids, wrap them in a blanket, and let them cool. Opened canned food should not be stored in the refrigerator for more than two days.

Green tomatoes for the winter are a great reason to experiment and try something new. Do you want to surprise your family and guests? Then make exotic jam from green tomatoes. Very tasty and unusual!

Green tomato jam

Ingredients:
1 kg of green tomatoes (can be small),
1.3 kg sugar,
400 ml water,
5 buds of cloves,
1 cinnamon stick,
4 g cardamom seeds,
a pinch of citric acid.

Preparation:
Cut the tomatoes into pieces and place in a pan of boiling water. Cook for 10-15 minutes, then drain the water and pour in hot syrup made from water and sugar. Leave for about 2 hours and then boil again for 20-25 minutes. Let the tomatoes stand again for about 2 hours and boil again until tender. This cooking method allows the tomatoes to retain their color so that the jam does not turn out dark. 15 minutes before readiness, add a gauze bag with spices and citric acid to the jam. Then discard the spices, pour the jam into sterilized jars and seal.

Tender caviar made from green tomatoes, complemented with other vegetables, is an incredibly appetizing appetizer that can be used as a side dish for various dishes or served with bread in the form of sandwiches.

Vegetable caviar from green tomatoes with bell peppers, carrots and onions

Ingredients:
3 kg green tomatoes,
1 kg bell pepper,
1 kg carrots,
1 large onion,
300 g sugar,
4-6 cloves of garlic,
3 tablespoons salt,
3 tablespoons 6% vinegar,
1 tablespoon of vegetable oil.

Preparation:
Grind the prepared vegetables one by one and place them in a saucepan. Add finely chopped garlic, sugar, salt and vegetable oil. Bring the mixture to a boil and cook for 1 hour to 1.5 hours, stirring frequently. 10 minutes before cooking, add vinegar. Place the caviar into sterilized jars and roll up the lids.

Let's finish our culinary review with a very original and very spicy appetizer of an appetizing emerald green color, in which tomatoes are combined with horseradish, chili pepper and garlic. This “hot little thing” will certainly appeal to all lovers of spicy foods.

Green tomatoes with horseradish for the winter

Ingredients:
1 kg green tomatoes,
350 g horseradish,
1-2 green chili peppers,
8 cloves of garlic,
1 tablespoon salt.

Preparation:
Remove the stems from the tomatoes, chop and puree using a blender or meat grinder. Add salt. Grate the peeled horseradish on a fine grater. Add horseradish to the tomatoes along with finely chopped chili peppers and chopped or pressed garlic. For a spicier snack, you can leave the seeds in the pepper. Mix all ingredients thoroughly, place in sterilized jars and close with lids. Store the snack in the refrigerator.

Green tomatoes for the winter will always be in great demand both among those who have long been familiar with this type of canning, and among those who are trying such preparations for the first time. Take the time to pickle green tomatoes, and your efforts will, without a doubt, be rewarded with excellent results and praise from loved ones. Good luck with your preparations!

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

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

I made 1 kg of tomatoes (that’s how many I had left after salting), so it won’t be difficult to calculate for a larger quantity. I got about 2 liters of ready-made salad.

Cut the tomatoes in half and then into thin slices, immediately salt the tomatoes with 1 tsp. salt, and stir in a large container while cutting. While I’m chopping the other ingredients, the tomatoes will be salted and release their juice, then you need to drain it and squeeze it out a little “without fanaticism” so as not to crush the tomatoes.

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

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

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

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

Excess salad can be placed in jars, sterilized and sealed.

Recipe 2: delicious green tomato salad with nuts and garlic

Green tomatoes - 3 pieces
Nuts - 200 Grams
Onion - 1 piece
Garlic - 3-4 cloves
Fresh herbs - To taste (parsley, cilantro)
Spices - To taste (fenugreek, hot pepper, coriander, salt)
Vegetable oil - 1 tbsp. spoon
Vinegar - 6 tbsp. spoons
Salt - To taste

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

Place the tomatoes in a colander and add coarsely chopped onion.

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

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

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

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

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

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

To this juice we add sugar, vegetable oil and vinegar (as much as needed in jars), pepper and bay leaf to taste; if you like it spicy, add more, and if not, then less.

And put the juice on the fire, when it boils you need to pour the boiling water into the vegetables, mix gently and put everything to cook together. Cook the salad for 30-40 minutes.

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

Recipe 4: Green Tomato Salad with Garlic

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

1. Wash green tomatoes thoroughly under running water, dry, cut out the junction with the stalk. Cut the vegetables into medium-sized slices and place in a bowl.

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

3. Wash the parsley, dry it, and finely chop it with a knife.

4. Wash the hot peppers, dry them, remove stems and seeds, chop (pass through a press or finely chop with a knife).

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

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

7. After 1-2 days, remove the bowl of salad from the refrigerator, stir the food, put it in a salad bowl and serve.

To prepare this salad, I recommend using hot red peppers. It is in this case that the food will look brighter and more appetizing. In addition to parsley, you can use any other herbs to your taste, for example, dill or celery. In this case, greens can be added both during the cooking process and immediately before serving.

Recipe 5: making green tomato salad in a slow cooker

Green tomatoes (800 g)
Sweet bell pepper (1 pc.)
Onions (2 pcs.)
Sugar (0.5 tsp)
Table salt (1 teaspoon)
Tomato (1 pc.)
Vegetable oil (2 tbsp)
Carrots (3 pcs.)
Garlic (1 pc.)

It’s delicious, it’s very tasty both cold and freshly prepared, still hot and with bread.

Peel the onion and chop it into small pieces. Pour vegetable oil into the multicooker bowl and add the onion.

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

Wash the bell pepper and cut into strips.

Peel the garlic and cut into slices; I had a small head, weighing 15 grams. Cook the vegetables for 10 minutes on the “fry” setting.

Wash and cut the tomatoes as desired, and place them in the slow cooker.

Cook on the “stew” mode for 1 hour, add salt and a little sugar. During cooking, the vegetables will release a lot of juice; if you don’t like it, you can evaporate and lightly fry the vegetables using the “fry” mode.

After the time has passed, the salad is ready. Bon appetit!

Recipe 6: Green Tomato and Pepper Salad

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

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

Cut tomatoes into slices

put in a bowl with a lid, or in a jar and fill with the resulting mixture,

Mix well, cover with a lid and place in the refrigerator for a day.
Take it out, put it in a salad bowl and sprinkle with parsley. Delicious! It can be stored for a long time, but we eat this amount in 2 days.

Recipe 7: salad of green tomatoes, carrots, garlic

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

500 g green tomatoes
carrots-3 pcs
onion - 2 pcs.
vegetable oil-3 tbsp
garlic-5 cloves
hot pepper - 1 piece
parsley, salt, pepper

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

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

Recipe 8: Green Tomato and Cucumber Salad

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

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

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

Recipe 9: Green Tomato Salad with Cabbage

Green tomato salad is a spicy, sweet and sour appetizer that goes well with meat and potatoes in various forms; it can be served seasoned with unrefined vegetable oil. Apple cider vinegar gently marinates vegetables, maintaining crispness and is not at all harmful compared to table vinegar.

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

Yield: 1 liter of prepared salad.

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

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

Recipe 10: quick green tomato salad

I have been preparing green tomato salad using this recipe for about 20 years. The whole family loves it, the salad is very tasty and aromatic, a little reminiscent of stuffed green tomatoes, but easier to prepare. Minimum ingredients, quick preparation and amazing taste!

A quick green tomato salad can be served within an hour or two after preparation. You can store it in the refrigerator for longer than a month; this salad is also suitable for preservation.

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

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

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

Wash the tomatoes and cut into small slices.

Add chopped bell pepper, hot pepper, finely chopped herbs and garlic, passed through a garlic press.

Mix everything and place tightly in a 3-liter bottle or liter jars.

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

Pour the marinade over the salad.

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

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

At the end of summer, and many in the fall, they harvest their crops and prepare their gardens for winter. Some of the tomatoes are ripe, but most of them are green. What to do with them? After all, on the bush, due to the cold temperature, they will not ripen, but will simply rot. Reds, of course we are or . We can do it with . But unripe ones cause headaches for many.

But in vain! You just don’t know that you can use them to make a lot of delicious preparations for the winter. After all, you can make them pickled or pickled. And if you add hot pepper to all this, then wow, how delicious it will be! And salads, have you ever eaten them? You won't be able to tear your ears off! Just imagine: boiled potatoes (crushed or in their jackets), meatballs and green tomatoes. Can you feel your drooling?

I have no doubt that you already want to cook this. But for starters, one or two jars will be enough. If you like it, you'll do more next year. Do you, like me, still have unripe vegetables? It's OK. I will describe below how to store them so that they turn red. Now let's get started!

Many have tried these products. And most people like it. But not everyone can repeat it at home. And this is not because they don’t want to. But they just don’t know a tasty recipe. It’s very easy to ruin the entire workpiece. Then you will not enjoy the taste, but will throw it in the trash. To prevent this from happening, I suggest cooking using this method.

Green tomatoes – 2.5 kg;
Garlic – 4 cloves;
Currant leaf – 6 pcs.;
Cherry leaf – 6 pcs.;
Dill umbrella – 1 pc.;
Salt – 1 tbsp. l.;
Sugar – 2 tbsp. l.;
Vinegar 70% – 1 tbsp. l.;
Water – 1.5 l.

Preparation:

1. Prepare vegetables. First wash the tomatoes and peel the garlic. Greens also need to be rinsed.

2. Place currant and cherry leaves at the bottom of a clean jar. Also don't forget about dill. You can chop the garlic, but I use whole cloves. And add some peppercorns. Next is the tomato. We stack them quite tightly, but be careful not to burst.

You can use your favorite spices: cloves, allspice, a mixture of peppers.

3. Fill the contents of the container with boiling water and cover with lids. Leave them for 10 minutes. Then drain the water and pour boiling water into the container again. The jars should stand for the same amount of time, then pour out the liquid again.

4. Let the water boil again. And add salt and sugar to our tomatoes according to the recipe. When the boiling water is ready, pour it back into the tomatoes to the very top.

5. Let's not forget about acetic acid. Add it and roll up the lids. Turn it upside down and place it under the “fur coat” until it cools completely.

Using this method, tomatoes are stored very well even at room temperature. This is especially suitable for those who do not have a cellar. Simply put them in a closet away from heating appliances.

A simple recipe for green tomatoes in jars for the winter without sterilization

Using this method you can make tomatoes in small jars. For example in liters. I took it out and ate it right away. There is no need to take up space in the refrigerator with incomplete containers. And nothing will be lost. This option is suitable for small families. Or how I do it: I take out both green and red ones. It turns out to be an assortment.

Ingredients for 1 liter jar:

Green tomatoes – 1 kg;
Horseradish leaf – 1 pc.;
Onion – 1 pc.;
Garlic – 3 cloves;
Black peppercorns – 1 pinch;
Dill umbrella – 1 pc.;
Salt – 1 tbsp. l.;
Sugar – 1 tbsp. l.;
Water – 500 ml;
Vinegar 70% – 1 tsp.

Preparation:

1. Wash the tomatoes, peel the garlic, and rinse the greens. It is better to immediately cut the horseradish leaf into several parts. If it is very large, then you will need very little per jar.

2. Place part of the leaf and garlic on the bottom of the container. Next we send the tomatoes. In the middle there are dill, peppercorns and again green fruits. You can add another part of the sheet to the very top. You also need to fit in an onion ring. It will give vegetables their unique taste.

Choose small tomatoes. So more of them will come in. If they are large, then simply cut them into several pieces.

3. Fill the contents with boiling water and cover with lids. Leave for 5 minutes. Then pour this water back into the pan and add salt and sugar. Let the marinade boil.

4. And pour vinegar into the jar. Then fill our brine to the very top. We roll up the lids and put them upside down under the blanket.

When the tomatoes have cooled, you can store them in any convenient place.

Green tomatoes with garlic in Armenian style

There is another great way to prepare green tomatoes. They turn out spicy and very tasty. Yes, it takes a little longer. but the result is worth it. Since this will be an excellent appetizer or salad for any dish.

Ingredients:

Green tomatoes – 1 kg;
Garlic – 60 gr.;
Hot pepper – 2 pcs.;
Cilantro – 1 bunch;
Dill – 1 bunch;
Water – 1 l.;
Salt – 1 tbsp. l.;
Sugar – 2 tbsp. l.;
Vinegar 9% – 70 ml.

Preparation:

1. Wash the tomatoes and dry them a little. We cut them into 2 – 4 parts depending on the size of the fruit. Place in a large, deep bowl.

2. Remove the stem from the hot pepper and peel the garlic. Grind them in a meat grinder or using a blender. We send it to the tomatoes. Finely chop the greens and add them there.

3. Mix everything well and put it in clean jars. There is no need to sterilize them first.

4. Let the brine boil. To do this, pour water into the pan. Also add salt and sugar. Add more vinegar. Boil and pour into jars. Cover the necks with lids.

5. Place the container with the contents into a pan with warm water and sterilize it, after boiling, over low heat for 15 minutes. Then we take out and roll up the lids. Turn over and place under blanket until completely cool.

These tomatoes can be stored very well anywhere.

How to cold pickle green tomatoes

We are used to preparing vegetables by pouring hot brine and vinegar over them. But try doing the opposite. That is, use cold water and no acid. These are called pickled. And believe me, they are very tasty. And if you add hot pepper to them, then they are absolutely delicious, mmmm!

Ingredients for a 3 liter jar:

Green tomatoes – 2.5 kg;
Hot pepper – 4 pcs.;
Garlic – 6 teeth;
Bay leaf – 1 pc.;
Black peppercorns – 1 pinch;
Horseradish leaf – 1 pc.;
Currant leaf – 5 pcs.;
Cherry leaf – 5 pcs;
Dill umbrella – 1 pc.;
Salt – 5 tbsp. l.;
Sugar – 4 tbsp. l.;
Water – 1.5 l.

Preparation:

1. Wash and clean all vegetables and greens. We also rinse the container, but do not sterilize it.

2. Place all the leaves and peppercorns on the bottom of the container. Next is a turn of tomatoes. They need to be layered with hot pepper.

The amount of pepper depends on your preference. The more it is, the sharper it is.

3. Add salt and pepper to the contents. Then fill with cold, clean drinking water. Just don't take boiled one. It is best to use bottled.

4. Close the jars with nylon lids and put them in a cool place.

Such yummy food will be ready only in 1.5 – 2 months.

Korean-style green tomatoes - the most delicious finger-licking recipe

I would call these tomatoes a salad. Yes, that is right. After all, everything is cut and crushed. A little more time and this delicious meal is ready. You can put it on the festive table and surprise your guests with it. Rest assured that they will ask not only for the recipe, but also to open another jar!

Ingredients:

Green tomatoes – 2 kg;
Onions – 500 gr.;
Bell pepper – 500 gr.;
Garlic – 6 teeth;
Parsley – 1 bunch;
Salt – 1.5 tbsp. l.;
Sugar – 1 tbsp. l.;
Vinegar 9% – 3 tbsp. l.;
Vegetable oil – 100 ml.

Preparation:

1. Cut the washed tomatoes in half. Remove the stalk. Then we cut each half into thin plastic pieces. Place in a large container, for example: a basin.

2. Peel the bell pepper from seeds and chop it into thin and long strips, and chop the onion into half rings. We send it to the tomatoes. Salt and mix. Leave for 8 – 10 hours. It's better to do this at night.

3. As time passed, our vegetables released a lot of juice. Now add sugar and garlic, cut into strips. Then finely chop the parsley and send it there. Stir and leave for another 1 hour.

4. After this time, squeeze out our salad with your hands and transfer it to another bowl. Add vinegar, vegetable oil and mix. Place into jars and cover with lids.

5. Place them in a large saucepan and fill it with water up to the shoulders of the container. Turn on the heat and, after boiling, reduce the heat and set aside for 15 minutes. Then we take them out and roll up the lids. We put it upside down under the “fur coat”.

When the salads have cooled, they need to be stored. But the hardest thing is to wait until winter and not eat it earlier.

How to store green tomatoes so that they turn red?

On the bush, tomatoes stop ripening or do so very slowly at air temperatures of 15°C and below. It’s clear that autumn is just around the corner and the sun is becoming less and less. We remove the fruits from the bushes so that they do not start to rot. But how can you make them ripen at home?

It's simple! It is necessary to ensure the required temperature and store them. Below I will give you the methods, and you choose the one that suits you.

1. The simplest one: spread a blanket or blanket on the floor (somewhere in a corner or closet, so as not to get in the way). Place tomatoes on them in one layer. Cover with another blanket on top. In a few days you will be able to harvest your “first” harvest.

Tomatoes ripen best at a temperature of 20 - 24 degrees.

2. Place green tomatoes on a windowsill or shelf. This way you can observe their ripening and remove spoiled ones in time. For speed, it is also better to cover with a blanket.

3.You can also use boxes or boxes. You just need to check from time to time to ensure that the ripe fruits do not choke or begin to rot.

4. Wrap each fruit in newspaper. Or also sprinkle them with sawdust and foam in a box or any container. But also don’t forget to check for maturation.

These are the most common methods for storing tomatoes. But there are many others. For example, they used to use felt boots. And in production they use special gas.

I suggest you watch the video, which explains in detail how to store tomatoes. It tells in detail and shows how to properly process them so that they do not rot. But if this happens, then all the fruits nearby will suffer. You will also learn how to store them for a long time. I hope it will be useful to you.

So our selection for today has come to an end. Choose your own recipe and try it. Just be sure to treat your family and friends so that they also appreciate your efforts. And I say goodbye to you, see you again!