Recipes for the winter from green tomatoes

Canning green tomatoes for the winter a very convenient way to preserve your crop, especially in those years when tomatoes deteriorate badly due to diseases or weather conditions, not having time to ripen. And it happens that there are already enough red tomatoes and tomatoes, but there are still tomatoes on the bush.

Here come to the rescue recipes for which you can use green tomatoes without letting them go bad. Here you can find some of the most delicious recipes using green tomatoes.

Pickled green tomatoes

A rather old and proven over the years recipe for pickling green tomatoes. Tomatoes are very tasty and moderately sour. They go very well with second courses. Ideal to take with you to work for lunch, unlike red ones, they are elastic and will not be crushed on the way.

This is a delicious and proven recipe, we will tell you in our article with detailed cooking instructions.

Pickled green tomatoes

There is no exact number of kilograms in the recipe due to the fact that tomatoes of different sizes will go into jars differently and the number of kilograms will differ dramatically.

• green tomatoes;
• horseradish root;
• Garlic;
• Allspice peas;
• dill umbrellas;
• Raspberry and currant leaves;
• Laurel leaves;

Brine:

• Water - 6 liters;
• Salt - 1 cup;
• Sugar - 2 cups;
• Vinegar (9%) - 100 g (per jar).

The brine is designed for 4-re three liter jars.

Let's start cooking:

Step 1. Wash your tomatoes well and get rid of the tails.

Wash the jars thoroughly with soda, you do not need to sterilize, it is enough to wash them thoroughly with soda, it will kill all bacteria.

Step 2 In each bottle at the bottom put:

• a few pieces of horseradish root;
• 3-4 cloves of garlic;
• dill umbrella;
• 4-5 peas of allspice;
• 2-3 leaves of laurel;
• 2 leaves, currants;
• 2 raspberry leaves.

Step 3. We begin to lay tomatoes in a jar, the largest must be placed down, and the smallest must be on top, so more will enter the jar. Put another dill umbrella on top of the tomatoes.

Step 4 Put 6 liters of water on the fire and bring it to a boil. Pour boiling water over the tomatoes, cover with seaming lids and let stand for 10 minutes.

Step 5. When they have stood with boiling water, pour the water back into the pan so the brine will be richer, put it on the fire and add sugar and salt there, boil the brine.

Step 6. Pour 100 g of vinegar (9%) into each bottle, pour the brine.

Step 7. After you roll up the banks, be sure to turn them over. Wrap up and leave to cool under a blanket.

Your pickled green tomatoes are ready!

Green tomatoes with vegetable filling for the winter

The recipe is far from new, but not known to everyone. Very tasty green tomatoes stuffed inside will delight you in winter, decorate the festive table and surprise guests. They will be a great addition to the second dishes. Even just standing in the basement in the bank, they will please the eye with their interesting appearance.

Despite the length of cooking time, they are worth preparing at least a few jars in the winter to please loved ones with a new taste.

Today we will tell how to cook such a blank of green tomatoes with a detailed description of the process.

Green tomatoes stuffed with vegetables

For cooking you will need:

• Green tomatoes, how many will go into a three-liter jar. Preferably medium size
• Laurel leaves - 6 pieces;
• Allspice peas - 15 pieces;
• Dill umbrellas - 6 pieces.

For filling:

• What greens do you like?
• Bulgarian pepper is not hot;
• horseradish root;
• Garlic.

Brine:

• Water - 4 liters;
• Sugar - 2 cups;
• Salts - 1 cup;
• Vinegar (9%) - 250 ml.

Calculation for 3 cans of 3 liters

Let's start cooking:

Step 1. First, prepare the jars by washing them thoroughly with soda. Put in each jar:

• laurel leaves 2 pieces;
• fragrant pepper 5 pieces;
• at the bottom of 1 piece tops of dill.

Step 2. Wash the tomatoes as thoroughly as possible and leave to dry a little, so it will be more convenient for you to stuff them.

Step 3. While water is draining from the tomatoes, prepare the filling. Put all the ingredients in different dishes without mixing.

a) Cut the bell pepper into strips.

b) Cut the horseradish root into slices.

c) Just pick dill and parsley in small sprigs.

d) Peel the garlic and cut into slices.

Step 4. Now each tomato must be cut in half almost to the end, so that you can put the filling there, but so that it does not split in half and the halves do not separate.

Step 5. Now in each tomato you need to first put a plate of horseradish, then a plate of garlic, a piece of pepper and at the end stuff it all with herbs so that it closes and holds the rest of the filling.

Step 6 We put the tomatoes tightly in a jar, how much will go in there, up an umbrella of dill.

Step 7. Put 4 liters of water on the fire, boil and pour your tomatoes with boiling water, cover each jar with a lid. Let stand 10 minutes.

Step 8. Drain the water from the jars back into the pan and prepare the brine by pouring salt and sugar into the water. When it boils, pour in the vinegar.

Step 9. Pour the tomatoes with brine, roll up the lids. Turn the jars upside down. Wrap until cool.

Tomatoes are ready! Bon Appetit!

Green tomatoes in vegetable filling for the winter

Very tasty tomatoes in vegetable sauce will certainly diversify your winter menu and delight you and your loved ones with the pleasant taste of tomatoes with vegetables. Ideal as an accompaniment to their potato dishes. On the festive table, they are perfect as an appetizer.

Cooking is not difficult, today we will share with you this interesting recipe.

Tomatoes (tomatoes) in vegetable filling

For cooking you will need:

• Green tomatoes. How much will go into your banks;
• Bulgarian sweet pepper. Preferably orange and red - 2 kg;
• Carrot - 0.5 kg;
• Garlic - 2 heads;
• Laurel leaves to taste.

Brine:

• Water - 4 liters;
• Salts - 1 cup;
• Sugar - 2 cups;
• Vinegar (9%) - 200 ml.

The recipe is designed for 4-re three liter jars.

Let's start cooking:

Step 1. First, prepare the vegetables:

a) With a carrot, you need to cut off the top layer with a knife.

b) Peppers and get rid of the core and membranes.

c) Peel the garlic cloves.

Step 2. Now all the vegetables must be twisted through a meat grinder with a large mesh and mixed thoroughly.

Step 3. Wash the jars with soda and put a bay leaf to taste in each at the bottom.

Step 4 Divide the vegetables into four parts and arrange them in jars.

Step 6. Put the water on the fire and after it boils, pour boiling water over your tomatoes for 15 minutes.

Step 7. When your tomatoes have stood for the right time, drain the filling back into the pan, pouring out, of course, a small part of the chopped vegetables will also pour out, but don’t worry, then you will pour them back.

Step 8. Add salt and sugar to the water, when it boils, pour out the vinegar and start pouring into the jars, since some of the vegetables were in the brine, then each time picking it up, stir so that they rise and fall back into the jars.

Step 9. Now that everything is ready, put the jars upside down and wrap them in a warm blanket, let them stand like that until the next day.

Bon Appetit!

Spicy tomatoes with plums for the winter

Very interesting and unique recipe. Not only tomatoes will have an interesting taste, but also plums that will be with them. The taste of spices gives a special piquancy and uniqueness of taste. Ideally diversifies the winter menu, it is perfect for any dishes, especially meat ones. They are also unique in that in winter these tomatoes can be cut into salads and even added to pickle.

Today we will share with you this unusual recipe.

Tomatoes of any maturity (green, brown, pink, red) are suitable for this recipe.

Pickled tomatoes with plums for the winter

For cooking you will need:

• Tomatoes are not large, the smaller the better. By quantity, how much will be included in jars;
• Plums - for each bottle there should be at least 300 g of plums, preferably the Ugorka variety;
• Rosemary;
• Coriander;
• ground nutmeg;
• Provence herbs (you can buy them at the store).

Brine:

• Water - 6 liters;
• Sugar - 2 cups;
• Salt - 1 cup;
• Vinegar (9%) - 100 grams per bottle.

Let's start cooking:

Step 1. We put washed tomatoes in each jar and place plums between them or you can lay them in layers if it is more convenient for you.

Step 2 Put water on fire, after boiling, pour into jars and let stand for 10-15 minutes, depending on the size of the tomatoes, the larger they are, the longer they should stand. Be sure to cover the jar with a lid for seaming.

Step 3. Drain the water back into the pan and put it on the fire again, adding salt and sugar to it.

Step 4. In each bottle, pour a teaspoon of coriander, a teaspoon of rosemary, a teaspoon of Provence herbs, half a teaspoon of nutmeg.

Step 5. Then, when the brine is already boiling, pour 100 g of vinegar into each jar and then the brine.

Step 6. Roll up and turn over. Wrap yourself in a warm blanket until the next day.

Good appetite!

Sharp green tomatoes "Spark" for the winter

This recipe is for spicy lovers. The perfect appetizer for the holidays. With such tomatoes, you can perfectly diversify such a monotonous winter menu, the point gives them a special uniqueness and originality that distinguishes this recipe from all the others.

Today we will tell you how to cook delicious spicy tomatoes in the winter.

Green tomatoes with pepper for the winter

For cooking you will need:

• Green tomatoes - how much will go into a three-liter jar;
• Bulgarian red pepper - 1 piece;
• Hot chili pepper - 1 piece;
• ground ginger - half a teaspoon;
• Black pepper hammers - a quarter of a teaspoon;
• Salt - 1 tablespoon;
• Sugar - 2 tablespoons;
• Vinegar (9%) - 50 g.

Let's start cooking:

Step 1. Wash the jar thoroughly with soda and rinse well.

Step 2. Dry thoroughly washed tomatoes so that there is no excess water.

Step 3 Cut the peppers into strips or as you like.

Step 4. Now we begin to lay our tomatoes in a jar. Between the tomatoes, it is necessary to lay both varieties of peppers evenly, as it will be more convenient for you.

Step 5 Put water on fire. After boiling, pour water into a jar and let stand for no more than 10 minutes.

Step 6. After that, drain the water back into the pan, for a richer spicy taste, change the water to a new one, otherwise you will lose some of the spiciness.

Step 7. Sugar, ginger, salt and black pepper are best mixed thoroughly, because the ginger itself can curl up into a ball when you pour boiling water.

Step 8. Before the water boils, pour the mixture into the bottle and pour the vinegar on top of the mixture.

Step 9. Fill with boiling water. Turn over and wrap well until cool.

Good appetite!

Pickled green tomatoes with apple and cinnamon for the winter

canned green tomatoes for many years it has been saving housewives in preserving the harvest and diversity in the menu. But you always want something new and different. It is this recipe that will become an unusual novelty for you, a rather unusual taste of apples with cinnamon in combination with green tomatoes will become the highlight of your basement.

These tomatoes will surprise your guests with their unusual and unusual taste. Even apples from this jar will go away with a bang.

And we could not share this interesting and unusual recipe with you.

Green tomatoes with apples

For cooking you will need:

The ingredients are designed for a three-liter jar.

• Green tomatoes of medium size - how much will go into a jar;
• Apples - 2 pieces of sour varieties;
• Cinnamon - 1 teaspoon;
• Allspice peas - 5 pieces;
• Sugar - 2 tablespoons;
• Salt - 1 tablespoon;
• Vinegar (9%) - 50 grams.

Let's start cooking:

Step 1. My tomatoes, let them dry a little. There should be no excess raw water due to the fact that there are apples in the recipe, and they, in combination with raw water, can begin to ferment and your work will go to waste, because the jar will be torn off.

Step 2. Cut the apples into slices, rounds or a large cube, it's up to you.

Step 3. Now let's start the bookmark. Wash the bottle. At the bottom put allspice. We put the tomatoes in a bottle, mixing with apples in the order convenient for you. You can lay slices of apples between tomatoes, or you can lay them out in layers.

Step 4. We put water on the fire, when it boils, immediately pour tomatoes over it. Let stand for a maximum of 10 minutes, covered with a lid.

Step 5. Drain the water back into the pan. We put it on fire again.

Step 6. Pour cinnamon, sugar, salt into a jar of tomatoes. Before you pour boiling water, add vinegar to the jar.

Step 7. When the water boils, immediately pour it into a jar of tomatoes.Roll up the bank.

Step 8 Turn the bottle over and wrap it in a warm blanket until it cools completely, or simply unwrap it the next day.

Your tomatoes are ready, enjoy the unusual taste!

Bon Appetit!

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Consumption ecology: From immature tomatoes, excellent canned dishes are obtained. It 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 dishes. It 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 (per 3 kg tomatoes):

• 200 gr. greens: parsley, dill, cherry leaves
• (or currants)
• 100 gr. onions (I in each jar
• sliced ​​half an onion)
• 1 head of garlic

Fill:

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

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

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

How to cook:

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

Green tomatoes stuffed with garlic

Filling (for three liter cans):

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

How to cook:

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

My husband loves the Green Tomatoes Stuffed with Garlic. According to taste sensations among canned tomatoes, men gave them the first place.

Green tomatoes "drunk"

Filling (for 7 - 700 gr. jars):

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

How to cook:

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

Green tomatoes are delicious

Fill:

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

How to cook:

Put the tomatoes and slices of bell pepper in jars, pour boiling water twice, on the third - boiling brine and roll up. Tomatoes are very tasty.

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

Green tomatoes with gelatin "miracle"

Filling (per 1 liter of water):

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

How to cook:

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

I have never tried green tomatoes with gelatin, but I heard good responses. Therefore, I closed two servings: from green and brown tomatoes.
P.S. No wonder these tomatoes were called "Miracle". They turned out delicious and my friends love them.

Green tomatoes with cabbage

Fill:

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

Spices:

• Dill
• Parsley
• bell pepper

How to cook:

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

Green tomatoes with apples in pink brine

Fill:

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

How to cook:

Put the tomatoes, a few apple slices and 2 small circles of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not put more than 2 pieces of beets, otherwise the brine will taste astringent.

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

Salted green tomatoes in barrels (salted tomatoes)

Brine (for 8 liters of boiled and chilled water):

• 400-500 gr. salt

Spices (per 10 kg green tomatoes):

• 200 gr. Sahara
• 200 gr. dill
• 10-15 gr. hot pepper (optional)
• 100-120 gr. blackcurrant or cherry leaves

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

Green tomatoes with sugar in tomato (sweet tomatoes)

Ingredients:

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

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

This will be of interest to you:

Green tomatoes (fresh)

Choose thick-skinned tomatoes. Cut a little larger than a salad. Fold in jars with a capacity of 0.5 and 0.7 liters. Fill with cold water and set to sterilize for 10-15 minutes. Roll up.

Such tomatoes are good for making salad in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs to them - fresh tomato salad is ready.

Not ripe tomatoes can not boast of their taste. But if you cook canned green tomatoes for the winter, according to proven recipes - this is a tasty and fragrant snack in the winter. Green tomatoes will be a great addition to daily meals, and a savory snack on the festive table.

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

Stuffed Green Tomatoes

Cooking a tomato 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, dry a little. 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.

Filling preparation: 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 take approximately 1 tablespoon of filling). So that the tomatoes do not fall apart, you can tie them with a thread.

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

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

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

Green tomatoes pickled for the winter

If you still have green tomatoes in the garden, be sure to cook a delicious snack for the winter - pickled green tomatoes in oil.

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

Recipe

My tomatoes, remove the stalks. You can use any tomato for this recipe, not just cherry tomatoes.

Cut the tomatoes in half and sprinkle with salt, mix. We leave in this state for 6 hours.

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

Transfer the tomatoes to a saucepan and pour over the vinegar, leave for 12 hours.

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

Prepare glass jars: wash, sterilize. We put green tomatoes in jars, sprinkling with hot pepper and oregano. Fill the jars with olive oil so that there is no air left.

Close with sterile metal caps. A month later, pickled green tomatoes are ready to eat.

Green tomato salad for the winter

Delicious preparation - green tomato salad, diversifies your diet in winter. The salad is easy to make 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. We cut the tomatoes into four to six parts, it all depends on the size.

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

Peel and wash carrots. Grate on a medium grater or on a grater for Korean salads. Add carrots to vegetables.

Pour sugar, salt, mix. Leave vegetables for 2 hours.

Now we add the rest of the products for the recipe to our standing vegetables - oil, vinegar, peppercorns, bay leaf.

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

Arrange the finished salad in sterile jars and roll up the lids. Turn the jar upside down and wrap it with a blanket until it cools completely.

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

Green tomatoes with bell pepper

Fragrant appetizer of green tomatoes and bell peppers for the winter. The amount of bell pepper and garlic can be changed to your liking.

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 ahead of time. Put peppercorns, cloves, garlic, bay leaf in each jar at the bottom. You can add dill and parsley, if desired.

We fill the jars with small green tomatoes, with chopped bell peppers.

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

Drain the water carefully from the cans into the pan, measuring its volume to prepare the marinade.

Add sugar and salt to water and bring to a boil. At the end, pour in the vinegar and remove from heat.

Pour jars with tomatoes and bell peppers with ready-made marinade. Roll up lids. Turn the jars over, wrap them in a blanket until they cool completely.

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

Pickled 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 per liter jar: green tomatoes, garlic, carrots, green celery, red hot peppers.

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 of approximately the same size. Prepare carrots and garlic. Cut carrots into slices, garlic into slices. Cut the tomato in half, but not completely, and insert a circle of carrots and a slice of garlic into the middle.

Put 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 the ingredients except the vinegar. As the marinade boils, pour in the vinegar. Pour jars of tomatoes with ready-made marinade, cover with sterile lids.

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

Turn the jars over and wrap them in a blanket until they cool completely.

Video - Spicy green tomatoes stuffed with herbs and garlic

Bon appetit in winter!

“A dull time, eyes of charm ...” And for gardeners - disappointment and a headache. After all, recipes have long been tested, there are few glass jars and no patience. And the tomatoes don't stop there! Prepare green tomatoes for the winter without waiting for them to ripen.

In frosty weather, a spicy or spicy snack will return you to the dull, but charming time of autumn preparations. Reminds me that spring is just around the corner.

Plant tomatoes! I assure you that next fall you will again want to make blanks according to these recipes. Get to work, ladies!

Green tomatoes for the winter - a simple recipe

Tired of waiting for green tomatoes to ripen? Use a recipe with garlic and pepper - you will lick your fingers, in which brown vegetables are harmoniously perceived. Sterilize clean liter jars.

For each of them you will need:

• granulated sugar - 2 tbsp. l.;
• salt - 1 tbsp. l. topless;
• vinegar 9% - 2 tbsp. l.

In addition, the recipe uses:

• unripe tomatoes;
• carrot;
• turnip onion;
• garlic cloves;
• hot and fragrant peppers;
• dried laurel leaves.

Cooking process:

1. Put a couple of onion rings, 5-6 carrot slices on the bottom of the jar.
2. Add spices: hot and fragrant pepper, bay leaf.
3. Slice the tomatoes. Place two cloves of garlic inside each of them.
4. Place stuffed tomatoes in a glass vessel, compacting the layers.
5. Between them, place a few slices of garlic and carrots. Cover the filled jar with a circle of onions.
6. Fill with boiling water. Close with an iron lid. Leave for 10 minutes to heat evenly.
7. Drain boiling water into a separate bowl. Pour sugar and salt into it.
8. Stir the brine until the solids are completely dissolved.
9. Put on the stove and boil.
10. Pour vinegar into each jar, then boiling brine.
11. Roll under iron covers. Turn upside down and wrap to cool gradually.

Pickled Green Tomatoes: Taste Like They Used to Sell in the Store

Are you nostalgic for the old days? Food used to be tastier, the sun brighter and hair thicker! We will solve at least one problem with you now.

For this you will need:

• unripe tomatoes;
• water - 2 l;
• salt - 4 tbsp. l.;
• granulated sugar - 4 tbsp. l.;
• acetic acid;
• turnip onion;
• garlic;
• horseradish leaves.

Cooking:

Scald clean liter jars with boiling water. At the bottom of each vessel, place horseradish leaves, garlic cloves. Fold green tomatoes tightly, shifting with dill sprigs.

Place an onion ring and a handful of black pepper on top. Cover with a sheet of horseradish. Dissolve salt and sugar in water. Boil the brine, pour into jars with vegetables.

Cover with boiled metal lids. Leave for 20 min. Drain the slightly cooled brine from the jars. Bring to a boil again. Fill the vessels with tomatoes with a boiling solution. Add one tablespoon of acetic acid to each of them.

Roll under iron covers. Turn over and leave in a warm place to cool slowly.

Stuffed with garlic, hot pepper, horseradish, herbs

Are you a thrill seeker? Then this dish will impress you. Take any unripe green or brown tomatoes for making snacks.

In addition to them, stock up:

• spicy paprika;
• garlic cloves;
• sprigs of parsley;
• dill umbrellas;
• horseradish leaves;
• peas of black pepper.

To prepare one liter of marinade, you will need:

• salt - 1 tbsp. l.;
• granulated sugar - 2 tbsp. l.;
• acetic acid 70% - 1 tsp.

A lighter version of a spicy snack - tomatoes stuffed with garlic cloves. For brutals and lovers of "hot" use hot pepper as a filling.

Cooking process:

1. In the prepared three-liter jar, place a sprig of parsley, dill umbrella, horseradish leaf and a handful of peppercorns.
2. Cut each tomato. Place a ring of hot pepper inside. Want a more forgiving appetizer option? Replace the hot peppers with two slices of garlic.
3. Fill the jar with stuffed tomatoes, compacting each layer.
   Fill to the top with boiling water. Cover with boiled iron lids. Leave for 10-15 minutes to warm up.
4. Pour the water from the jar into another bowl. Use it as a base for brine by adding granulated sugar and salt.
5. Pour the vinegar into the bowl with the tomatoes.
6. Cover the stuffed tomatoes with the brine brought to a boil.
7. Seal with iron lids. Turn upside down to cool gradually.

Georgian-style spicy green and brown tomatoes with celery: a recipe for a nylon cover

Don't want to mess around with a seamer? Prepare unripe tomatoes under nylon covers. The appetizer is moderately spicy and very tasty.

It includes:

• tomatoes;
• garlic;
• parsley and celery;
• sweet and hot peppers;
• salt - 2 tbsp. l. for 1 liter of water.

Cooking:

Chop the garlic cloves. Finely chop the parsley and celery sprigs. Cut the pods of sweet and hot peppers into small cubes.

Connect the components for the filling. Mix well.

Prepare the required amount of brine. Stir well and bring to a boil. Prepare tomatoes for stuffing: cut large ones crosswise, for small ones one cut is enough.

Stuff the tomatoes with spicy stuffing.

As a vessel for sourdough stuffed tomatoes, use glass jars or any enamelware. Place the stuffed tomatoes in it so that the greenest of them are at the bottom.

Pour in boiling brine. Close the glass jar with a lid with holes. Are you making a blank in an enamel bowl? Put oppression so that all the tomatoes are covered with brine. Cover the pot or bucket with cheesecloth to allow air to circulate.

After about 5 days, the brown tomatoes in the top layer of the workpiece are suitable for consumption. Less ripe tomatoes need longer fermentation.

After a week, remove white plaque from the surface of the brine. Put the snack in the refrigerator for storage. Do you use large fruits in harvesting? Extend this period to two weeks.

Korean-style billet - a delicious quick recipe

The lower the temperature outside the window, the more in demand. Their burning components disperse the blood and warm in bad weather. Prepare an appetizer according to an express recipe. The result will please you.

You will need:

• unripe tomatoes - 2 kg;
• sweet paprika - 4 pcs.;
• hot pepper - 1 pc.;
• carrot - 2 pcs.;
• garlic - 7 cloves;
• parsley and dill - 1 bunch each;
• salt - 2 tbsp. l.;
• sugar - 3.5 tbsp. l.;
• vinegar 9% - 2/3 tbsp.

Cooking:

1. Cut the tomatoes into approximately equal parts: small ones - in half, larger ones - into four or more shares.
2. Chop parsley and dill.
3. Pass carrots, garlic, sweet and hot peppers through a meat grinder.
4. Combine chopped vegetables and chopped herbs in one bowl.
5. Add salt and sugar. Pour in the vinegar. Mix well.

Korean style tomato dressing is ready!

Pour over the tomato slices. Keep in the refrigerator during the day.

Crispy salad with unripe tomatoes, onions, carrots, bell peppers without sterilization

Want to get rid of vegetable deposits left at the end of the season? This recipe will help turn the remnants of an unclaimed harvest into a mouth-watering dish that can become the hallmark of any housewife.

It includes:

• unripe tomatoes - 5 kg;
• bell pepper - 0.5 kg;
• carrot - 0.5 kg;
• onion turnip - 0.5 kg;
• peeled garlic - 1 tbsp.;
• salt - 1.5 tbsp. l.;
• sugar - 1 tbsp.;
• sunflower oil - 1 tbsp.;
• vinegar 9% - 100 g.

Cooking:

1. Cut the tomatoes into slices about 1 cm thick.
2. Cut the carrot into rings, the onion into half rings, the pepper into large cubes.
3. Grind garlic and herbs in a meat grinder.
4. Combine the ingredients.
5. Add salt, granulated sugar, vegetable fat. Mix well.
6. Place on fire. After boiling and simmer over low heat for 30 minutes.
7. Five minutes before the end of cooking, add table vinegar. Stir gently.
8. Arrange the hot salad in sterilized jars. Roll up.

Recipe for a delicious salad of tomato slices with sterilization

Harvest leftover crops from your garden and recycle substandard vegetables into an amazing appetizer that tastes like Soviet-era Hungarian salads.

This recipe is good in that it allows any variation in the composition and adjustment of the intensity of the marinade to the taste of the hostess.

In its composition:

• green unripe vegetables;
• carrot;
• Apple;
• garlic;
• bell pepper;
• cilantro;
• ground black pepper;
• salt - 1.5 tbsp. l.;
• sugar - 3 tbsp. l.;
• vinegar - 3 tbsp. l.;
• vegetable oil - 50 ml.

Cooking:

1. Grind all ingredients except greens. The size and shape of the slices does not matter and depends on your taste and desire.
2. Salt the mixture of vegetables. Mix well, cover and leave for five hours for the juice to come out.
3. Put on fire and bring to a boil. Slow down a bit.
4. Pour in the sugar. Pour in the vinegar. Taste it. Salt the salad if you think it's necessary.
5. Add chopped greens.
6. Arrange the hot salad in sterilized jars. Roll up and chill.

Pickled green tomatoes of cold pickling in a plastic bucket - delicious, like barrel

The traditional Russian recipe for harvesting vegetables using the fermentation process provided by lactic acid bacteria is always popular.

It does not require a large number of ingredients, has a low labor intensity and provides a consistently excellent result!

To implement it, you will need:

• green vegetables;
• branches of dill and celery;
• leaves of horseradish, cherry and tarragon;
• garlic cloves;
• mustard and coriander seeds;
• Bay leaf;
• allspice;
• rock salt - 3.5 tbsp. l. for 1 liter of water.

Cooking:

1. Place a few sprigs of spices on the bottom of the fermentation vessel: dill, celery, tarragon, horseradish. Add cherry and bay leaves.
2. Separate the head of garlic into cloves. Place them in the sourdough bowl right in the husk.
3. Add one tablespoon each of mustard seeds and coriander seeds. Top with hot pepper.
4. Pack the green tomatoes tightly, arranging them with dill umbels, horseradish leaves, and celery leaves. Place larger fruits on the bottom of the dish, those that are smaller - on top.
5. Prepare the required amount of brine. Dilute rock salt in cold water. Stir until grains dissolve.
6. Soak tomatoes in brine. Put down the yoke. Leave in a warm room for two weeks to ferment.
7. Store in a low temperature room.

Recipe for a salad of unripe tomatoes with the addition of cabbage, hot peppers, garlic

This original salad does not need heat treatment. Add cabbage to unripe tomatoes and get an unexpected result!

You need:

• green tomatoes - 2 kg;
• cabbage - 1 kg;
• hot pepper - 3-4 pcs.;
• dill greens - 1 bunch;
• a head of garlic;
• salt - 3 tbsp. l.

Cooking:

1. Thinly slice unripe tomatoes.
2. Add chopped cabbage, chopped hot pepper, dill and garlic.
3. Salt hard. Mix thoroughly.
4. Put for a day in a room with a low temperature. Stir the vegetable mixture several times during this time.
5. Try the salinity level of the salad.
6. Arrange chopped vegetables with juice coming out in prepared jars, periodically tamping.
7. Cover with nylon lids scalded with boiling water.

Keep cold.

Caviar from green tomatoes - winter harvesting at home without vinegar

The peculiarity of this blank is the absence of acetic acid in its composition. For many consumers, this quality is critical.

Ingredients

Servings: - + 20

• green tomatoes 3 kg
• Red 1 kg
• sweet paprika 1 kg
• Turnip onions 1 kg
• Carrots 1 kg
• sunflower oil 200 ml
• heads of garlic 2 pcs
• Salt, sugar, spices to taste.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Canning for the winter is a very popular activity for many housewives, because it provides an excellent opportunity to diversify the table with delicious, savory snacks, salads that bring bright notes to any meal. Even green tomatoes are used: in preparations they turn out to be very tasty. If you don’t believe me, see for yourself by preparing preservation according to salad recipes for the winter with a photo You will lick your fingers. Green tomatoes can be harvested in different forms: stuffed, whole, chopped in a salad.

How to choose the right tomatoes for harvesting for the winter

For pickled, lightly salted, pickled, barrel, salted tomatoes, it is necessary to choose fruits in a store or on the market with the correct degree of ripening: they must be unripe or brown, and the tomato crumb must be hard, dense. Choose fruits without dents, cracks, signs of disease. According to the degree of ripening, all green tomatoes should be the same. No need to roll up the jar, combining brown, red, pink.

As for the size, it is better to give preference to medium or small green tomatoes, but not like cherry tomatoes. Plum-shaped fruits are well suited because they are small and have a dense structure. When all the green tomatoes are selected and sorted, it is necessary to thoroughly rinse them with water several times for rolling salads for the winter “You will lick your fingers”.

What utensils do you need

During canning, almost everything that is in the kitchen of every housewife can come in handy:

1. You will need a special saucepan: it is a wide thick-bottomed pot with a spout, a strong bow, and the sloping walls of this dish allow the liquid to evaporate quickly. The pan must be made of stainless steel and be a volume of 9 liters. There are dishes that have divisions inside, so that it is convenient to monitor the amount of boiled contents.
2. When preserving, you may need large wooden spoons with long handles.
3. It is important to have a thermometer that allows you to determine the moment of readiness and the temperature of canned products at the time of bottling.
4. With a slotted spoon, you can remove the scale.
5. Measuring containers, spoons will help to correctly determine the proportions of the components.
6. To pour the blanks into jars, jugs made of heat-resistant glass are used, as well as special plastic funnels with a narrow or wide spout.
7. To sterilize canned food, a home autoclave or an ordinary pan with a wide bottom and gauze lined on the bottom is useful.
8. For conservation, glass jars with tin lids with a rubber ring insert, a manual seamer for twisting, and twist-off lids are used.

Recipes for delicious salads "You'll lick your fingers" from green tomatoes

There are many recipes for canning green tomatoes for future use in the form of Lick Your Fingers salads. Once having tried such a blank, each housewife is convinced of how wonderful the preservation is. Green tomatoes, like red ones, are salted, pickled, combined with spices and vegetables (greens, adjika, Korean seasonings, mustard, cloves, hot peppers, horseradish, pasta, apples). To taste, canned fruits are more solid, sour.

With carrots and onions without sterilization

One of the ways to prepare salad from green “You will lick your fingers” is without sterilization. This greatly simplifies the canning process and saves time. Carrots in the salad add a slight sweetness, and onions add piquancy. To prepare green tomato "You'll lick your fingers" according to this recipe, you will need:

• onions - 1 kg;
• carrots - 1 kg;
• green tomatoes - 3 kg;
• water - 0.5 cups;
• salt - 2 tbsp. l.;
• vinegar 6% - 0.5 cups;
• sugar - 1 cup.

A step-by-step recipe for salad "Lick your fingers" from green tomatoes:

• Rinse the tomatoes, let dry or wipe with paper towels. Cut into small pieces.
• We free the carrots from the peel, grind on a grater.
• Remove the husk from the onion, cut into thin half rings.
• We shift all the vegetables into an enameled pan, add vegetable oil, water, salt, sugar and leave for a couple of hours.
• After the specified time, put the dishes with vegetables on the fire, bring to a boil, boil for 25 minutes over low heat. Pour in vinegar, remove from heat.
• We lay out the hot salad in sterilized jars, after which you need to twist, turn upside down and wrap until cool. After we transfer to storage in the cellar.

With cucumbers Danube style

Green tomato and Danube salad is a very tasty and unusual preparation. Complementing them with a winter meal (rice, pasta, potatoes, meat dishes), you will definitely remember the summer. The combination of available products in the recipe gives an original taste. Harvesting for the winter retains the original aroma of vegetables. To prepare a salad of green tomatoes "Lick your fingers" you will need:

• bell pepper - 1 kg;
• green tomatoes - 1 kg;
• young cucumbers - 1.4 kg;
• onions - 500 g;
• salt - 2 tbsp. l.;
• vegetable oil - 200 ml;
• vinegar 9% - 50 ml;
• sugar - 5 tbsp. l.;
• hot pepper - 1 pc.

Step-by-step recipe for green tomato salad for the Danube winter:

• We wash the cucumbers, dry them, cut off the ends, chop into halves of the circles.
• Bulgarian pepper is washed, cleaned of seeds, stalks, cut into strips.
• We wash the hot pepper, remove the stalk and seeds, finely chop.
• We wash the tomatoes, cut into slices.
• We clean the onion from the husk, soak in cold water for 20 minutes, cut into thin half rings.
• We shift all the vegetables into an enameled pan, pour in vinegar, oil, add sugar, salt. Stir with a wooden spoon, put on a slow fire. When the salad boils, cook for 5 minutes.
• We lay out the salad in sterilized jars, tamping a little. We roll up the blanks, turn over, wrap until cool. After we put it in storage in a cool place.

Korean in banks

Korean green tomato salad "Lick Your Fingers" is one of the quick, delicious preparations for the winter. Vegetables are marinated in their own juice with the addition of various spices, which makes the dish moderately spicy and spicy. Optionally, you can add hot pepper to the recipe. We will need:

• bell pepper - 2 pcs.;
• green tomatoes - 1 kg;
• vinegar 9% - 50 ml;
• garlic - 4 cloves;
• sugar - 50 g;
• vegetable oil - 50 ml;
• red ground pepper - 0.5 tsp;
• salt - 1 tbsp. l.;
• parsley - to taste.

A step-by-step Korean green tomato salad recipe with a photo:

• We wash the greens, dry, finely chop.
• Wash the tomatoes, cut into slices.
• Remove the husk from the garlic, chop with a knife.
• We wash the pepper, clean it from seeds and stalk, chop into small cubes.
• Rinse canning jars and lids.
• In a bowl we shift the pepper, green tomatoes, garlic, parsley, add sugar, salt, ground red pepper. Pour in vinegar, vegetable oil, mix.
• We lay out the salad in jars, close and leave for 8 hours in the refrigerator. After that, the snack is ready to eat or store until winter.

Winter Flower-Semitsvetik with Vinegar

Salad of green tomatoes for the winter "Flower-Semitsvetik" - a simple and tasty autumn snack. The blank in jars is very bright, reminiscent of a warm summer day. The salad comes out very fragrant, with a slight hint of sourness and a rich taste. For cooking you will need:

• sweet pepper - 1 kg;
• green tomatoes - 2 kg;
• carrots - 1 kg;
• onions - 1 kg;
• vinegar 9% - 250 ml;
• water - 500 ml;
• sugar - 160 g;
• salt - 3 tbsp. l.;
• vegetable oil - 250 ml.

Step-by-step recipe for green tomato salad "Flower-Semitsvetik":

• We wash and clean all vegetables. We cut the tomatoes into slices, pepper - into strips, onions - into half rings, chop the carrots on a grater.
• Pour water, oil, salt, sugar into the pan. We put on fire, after boiling, pour vegetables. When boiling again, cover with a lid, simmer for 10 minutes. Add vinegar, remove from heat.
• We lay out the salad in sterilized jars, roll it up, wrap it up until it cools. We store in a cellar or pantry.

Watercolor without vinegar

Aquarelle green tomato salad is a simple winter preparation. Its taste is distinguished by a combination of light sweetness and sourness, so this is a good savory addition to any winter feast. For cooking you will need:

• onions - 500 g;
• green tomatoes - 2 kg;
• garlic - 2 heads;
• carrots - 500 g;
• bell pepper - 500 g;
• greens - 1 bunch;
• salt - 3 tbsp. l.;
• vegetable oil - 1 cup;
• sugar - 0.5 cups.

A step-by-step recipe for watercolor salad with a photo:

• We wash and clean all vegetables. Cut the tomatoes into circles.
• Cut the pepper into thin half rings, put in a bowl with green tomatoes.
• We cut the carrot into thin circles.
• Onion cut into half rings.
• Grind the garlic and herbs.
• Mix vegetables, leave for 6 hours. After pour salt, sugar, pour hot oil.
• We mix the salad thoroughly, put it in jars, sterilize for 15 minutes. We roll up the blanks, turn over, wrap. When the preservation is completely cool, put in the cellar.

Hunting

“Hunting” salad is a quick and tasty harvest in the winter, judging by the reviews of the hostesses. The beauty of the recipe is that you can vary the amount of ingredients at your own discretion, each time getting a new taste. Remember that you need to add more salt so that the salad seems a little oversalted when you try it. Don't worry, when you open the blank in winter, it will get the right taste. We will need:

• cucumbers - 200 g;
• green tomatoes - 200 g;
• bell pepper - 200 g;
• white cabbage - 200 g;
• onion - 1 pc.;
• carrots - 100 g;
• salt - to taste;
• dill and parsley - 1 sprig each;
• garlic - 1 clove;
• vinegar essence - 0.5 tbsp. l. for 1 liter jar;
• vegetable oil - 2 tbsp. l.

Step-by-step recipe for green tomato salad "You'll lick your fingers" with a photo:

• Vegetables are washed and cleaned. We cut the carrots into strips, onions, peppers into small cubes, cucumbers into strips, tomatoes into cubes, finely chop the cabbage. Transfer all vegetables to a bowl.
• Add crushed garlic, salt to the vegetables, leave until the juice is formed. We put on fire, heat, not allowing boiling. Pour vinegar, oil and turn off the burner.
• We lay out the salad in sterilized jars, sterilize the blanks, roll them up. We wrap the jars, after cooling we send them to a cool place.

Cobra with garlic and chili

Salad "Cobra" from the series "You'll lick your fingers" with the addition of chili peppers and garlic is suitable for those who like very spicy and burning snacks. Such a dish will successfully complement the meat, shading excessive fat content and helping the digestion process. You can vary the amount of garlic and pepper depending on how hot you like it. To prepare a spicy green tomato salad, you will need:

• garlic - 3 heads;
• green tomatoes - 2.5 kg;
• salt - 3 tbsp. l.;
• vinegar - 100 ml;
• chili pepper - 2 pcs.;
• sugar - 3 tbsp. l.

Step-by-step description of the burning salad recipe:

• Wash the tomatoes, cut into small pieces.
• We wash the pepper, if desired, remove the seeds, cut into circles.
• Grind the garlic, if desired, you can add some of the garlic in a fried form. This will give even more flavor to the workpiece.
• Mix tomatoes, peppers, garlic, sugar, salt, vinegar. We insist half an hour for the formation of juice.
• We lay out the salad in sterilized jars, close the lids.

Caviar in a slow cooker

Zucchini and eggplant caviar will no longer surprise your household, but from green tomatoes - this is something new, you just lick your fingers. In taste, it is not inferior to traditional types of snacks, but it is distinguished by piquancy and originality. Instead of vinegar essence, you can take apple or wine vinegar. We will need:

• onions - 500 g;
• bell pepper - 6 pcs.;
• green tomatoes - 3 kg;
• sugar - 150 g;
• vinegar essence - 3 tbsp. l.;
• vegetable oil - 250 ml;
• mayonnaise - 150 ml;
• carrots - 1 kg;
• salt - 2 tbsp. l.;
• chili pepper - 3 pcs.;
• ground black pepper - 2 tsp.

A step-by-step recipe for cooking green tomatoes in the form of caviar for the winter:

• We wash all the vegetables, peel and grind through a meat grinder along with hot peppers. We shift the whole mass into a slow cooker, salt and sugar.
• First you need to fry for a few minutes. Then we turn on the extinguishing mode for an hour and a half, cook, stirring occasionally.
• 15 minutes before the beep of the device, add black ground pepper, pour in vinegar, mayonnaise and vegetable oil.
• When the caviar is ready, we lay it out in sterilized jars, roll it up, turn it over and wrap it up until it cools.

How to pickle barrel tomatoes with vegetables in adjika

Real barrel pickled tomatoes are made in a wooden barrel, which is thoroughly washed beforehand, lined with plastic bags. If you don't have one, you can use an aluminum bucket or a large saucepan. Green tomatoes in adjika with cucumbers are an excellent savory snack that will decorate any meal. We need for salting:

• adjika (ready-made or home-made) - 2.5 l;
• tomatoes - 2 kg;
• dill - 1 bunch;
• cucumbers - 1 kg;
• salt - to taste;
• currant leaves - 5 pcs.;
• cherry leaves - 5 pcs.

A step-by-step recipe for pickling barrel green tomatoes with adjika "You'll lick your fingers":

• We select strong fruits, wash. At the bottom of the barrel, aluminum pan we put dill, cherry leaves, currants.
• We lay the washed cucumbers, alternating with tomatoes. Salt to taste, pour adjika so that it covers the vegetables.
• On top we put a fabric, a wooden circle and a load. After 2 months, the vegetables are ready.

Armenian style with greens

Armenian, Georgian cuisine gave all the housewives a lot of wonderful, delicious dishes. Special attention deserves stuffed green tomatoes, which are considered a very common preservation among our compatriots. The preparation comes out very tasty, spicy, successfully complements roast and other meat dishes. We will need:

• garlic - 2 heads;
• green tomatoes - 2 kg;
• dill - 0.5 bunch;
• cilantro - 0.5 bunch;
• celery - 0.5 bunch;
• parsley - 0.5 bunch;
• basil - 0.5 bunch;
• dill umbrellas - 1 bunch;
• celery - 1 bunch;
• hot pepper - 1 pc.;
• sweet red pepper - 1 pc.;
• salt - 2 tbsp. l.;
• water - 1 l.

Step-by-step recipe for stuffed green tomatoes “Lick your fingers” in Armenian:

• We wash the tomatoes, make an incision crosswise or along not completely.
• For the filling, grind half a bunch of celery, basil, cilantro, parsley. Finely chop the garlic, sweet and hot peppers. Mix all these ingredients, add a tablespoon of salt. This is our filling.
• We stuff the fruits, put them tightly in a jar, shifting each layer with dill umbrellas and celery sprigs.
• For the brine, boil water with 2 tablespoons of salt. Cool, pour tomatoes. Leave at room temperature for about 4-5 days. After we close the nylon lids, we put it away for storage in the refrigerator.

Sliced ​​in tomato sauce

Green tomatoes in tomato sauce with cinnamon is an original, tasty winter preparation, somewhat reminiscent of lecho due to the presence of juice and pepper. Vegetables should be strong. Cinnamon gives the workpiece a spicy taste and aroma. We will need:

• tomato juice - 1 l;
• aspirin - 1 tablet per jar;
• sugar - 4 tbsp. l.;
• salt - 3 tsp;
• cinnamon - on the tip of a knife;
• sweet bell pepper - 2 pcs.;
• green tomatoes - 2 kg.

Step-by-step preparation of green tomato salad "Lick your fingers" in tomato sauce:

• Sliced ​​tomatoes and bell peppers are placed in sterilized jars. Fill twice with boiling water, drain the liquid.
• For pouring, mix tomato juice, salt, sugar, cinnamon, put on fire, after boiling, cook for 5 minutes.
• We put in jars an aspirin tablet, fill it with marinade, roll it up.

Video

In cooking, green tomatoes are often used. Unripe tomatoes make excellent canned foods. It can be stuffed, pickled, pickled tomatoes, caviar, salads for the winter "You'll lick your fingers." In most cases, they are combined with other vegetables (onions, carrots, sweet and hot peppers), and spice, piquancy and aroma give the workpiece a variety of spices and seasonings. In the video below with the recipe for Lick Your Fingers salad, you will learn how to preserve green tomatoes. The result is a savory, tasty preparation.

Five-minute blackcurrant for the winter