With the arrival of winter, pickles appear on both everyday and holiday tables. And when the canning season comes, you want to please your loved ones with something new. Green tomatoes for the winter are an original and very tasty way to use unripe tomato fruits that are unsuitable for fresh eating.

To prepare a delicious snack in jars, you need:

• 3 kg of tomatoes;
• 200 g of greens;
• head of garlic;
• 100 g onion;
• 30 g salt;
• 3 stacks of sugar;
• 3 bay leaves;
• 3 liters of water;
• 200 ml vinegar;
• 15 ml sunflower oil per 1 liter of water.

The preparation scheme is simple:

1. Herbs, garlic and sunflower oil are placed at the bottom of a sterilized container.
2. Next, tomato fruits are placed and covered with onion rings.
3. The water, into which salt, sugar and bay leaf are added, is brought to a boil.
4. Tomatoes are poured with boiled marinade.
5. Vinegar is added to the container, after which the snack is sterilized for 20 minutes and sealed.

Recipe for cooking in barrels

Pickling, which complements various dishes, can also be fermented in a barrel.

Required:

• 50 kg of tomatoes;
• 1.5 kg of fresh dill;
• 250 g each of tarragon and parsley;
• 150 g garlic;
• 2 times less hot capsicum;
• 0.5 kg of black currant leaves;
• water;
• salt.

Creation stages:

1. A barrel is prepared, at the bottom of which a third of the herbs, garlic, pepper and leaves are placed.
2. Next, the container is half filled with sorted and washed tomatoes.
3. Then a third of the accompanying ingredients are laid out again, onto which the last tomatoes are poured.
4. The top of the unripe fruits is covered with the remainder of herbs, garlic, pepper and leaves.
5. The prepared products are filled with saline solution at the rate of 80 g per 1 liter of water.
6. The barrel is closed with a lid, and after 45 days you can start tasting the tomatoes.

How to ferment in a bucket?

Pickled tomatoes cooked in a plastic bucket make a great snack.

It is prepared from:

• 2 kg of green tomatoes;
• heads of garlic;
• 2 currant leaves;
• piles of salt;
• horseradish leaf;
• dill umbrella;
• 20 ml vinegar;
• 15 g sugar.

It is preferable to choose small fruits of approximately the same size. This is not only a tribute to the aesthetics of the dish, but also a guarantee that all tomatoes will be fermented equally.

The process involves the following steps:

1. A cross-shaped cut is made at the tomato stalks.
2. Leaves, garlic and dill are placed in a bucket, and then the vegetables are packed tightly.
3. At the end, add sugar and salt, add water and vinegar.
4. The tomatoes will be ready after 7 days.

Georgian green tomatoes

When summer comes to an end, and there are a lot of green tomatoes left in the garden beds, it’s worth trying this recipe.

For preparation you need:

• 3 pieces of bell pepper;
• 2 pieces of hot pepper;
• 5 kg of tomatoes;
• 3 heads of garlic;
• 5 ml vinegar;
• 5 g sugar;
• 30 g salt;
• 1 liter of water;
• a bunch of celery, dill, cilantro and basil.

Cooking method:

1. Cuts are made in the tomato stalks, after which the clean fruits are poured with boiling water.
2. While the tomatoes are soaking, peeled garlic and pepper, as well as washed greens, are crushed in a blender.
3. After 20 minutes, the fruits are stuffed with the green mixture and placed tightly in jars.
4. The containers are filled with a boiling marinade of water, sugar, salt and vinegar, and then sterilized in a large saucepan.
5. After 25 minutes, the jars are sealed.

Tomatoes stuffed with garlic for the winter

Stuffed green tomatoes are an excellent appetizer.

To prepare pickles you will need:

• tomatoes – 2 kg;
• garlic – one clove per tomato;
• water – 1 l;
• salt – 15 g;
• sugar - the same amount;
• vinegar - 1.5 glasses;
• bay leaf – 1 pc.;
• dill beans – 5 g.

The cooking process consists of the following steps:

1. Cuts are made in the tomatoes and cloves of garlic are stuffed into them.
2. Stuffed fruits are placed in sterilized jars, which are poured with boiling marinade.
3. Containers are sealed with sterile lids.

Express cooking method

Unripe pickled tomatoes are a great addition to any side dish.

Used in preparation:

• tomatoes – 1 kg;
• garlic – 1 – 2 cloves;
• water – 1 l;
• salt – 15 g;
• sugar - twice as much;
• vinegar – 15 ml;
• sunflower oil - the same amount;
• parsley, mixture of peppers.

To serve potatoes with a chic appetizer, follow these steps:

1. The tomatoes are cut into slices, which are placed in a pan, sprinkled with sugar, salt, chopped parsley, crushed garlic and poured with oil and vinegar.
2. The contents are mixed and, after dissolving, transferred to the cold.
3. After 2 days, the tomatoes are ready to eat.

Spicy winter preparation

Korean spicy green tomatoes can be an excellent side dish for meat or fish, and can also be eaten on their own.

Ingredients:

• 1 kg tomato;
• 15 g salt;
• 1 carrot;
• 1 sweet pepper;
• chili pepper;
• 5 g coriander;
• clove of garlic;
• 45 g sugar;
• 30 ml each of wine vinegar and vegetable oil;
• a shot of sesame oil.

Cooking method:

1. Tomatoes are cut into thin slices, which are sprinkled with salt.
2. After 20 minutes, the released juice is drained.
3. The pepper is prepared into strips, the carrots are shredded, and the garlic is crushed.
4. All vegetables are mixed, sprinkled with sugar and poured over with vinegar.
5. Coriander and chopped chili peppers are fried in a frying pan with sesame and vegetable oil.
6. The mixture is poured over the vegetables.
7. Everything is mixed and placed in sterile containers, which are sealed and placed in the cold.

Green tomato salad for the winter

Due to the excellent combination of green tomatoes with other vegetables, they are often served in the form of salads.

To enjoy the taste of sweet and sour preserves in winter, you will need:

• 750 g carrots;
• the same amount of onions;
• 3 bell peppers;
• a stack of salt;
• 3 stacks of vegetable oil;
• 3 stacks of sugar;
• 3 glasses of vinegar.

Cooking method:

1. Take a large container into which sliced ​​tomatoes are placed.
2. The onion is cut into half rings, which are immediately sent there.
3. The pepper is freed from seeds and cut into strips, and the carrots are grated. After this, the vegetables are laid out with the tomatoes.
4. The prepared ingredients are sprinkled with salt and infused for about 4 hours.

When preparing green tomatoes for the winter, you should follow certain rules:

• Fruit. For preservation, whole vegetables without visible damage should be selected.
• Marinade. For longer storage in a cellar, use a dressing with the addition of vinegar.
• Preparing tomatoes. To make hard fruits softer, cuts should be made near the stalks.
• Sterilization during canning. For long-term storage, it is recommended to use sterilized jars. The sterilization process destroys microbes that can lead to fermentation and broken lids.

So, if the tomato harvest exceeded expectations, then you should definitely make original preparations for the winter from green fruits. They can be an appetizer, a side dish, or part of savory salads.

If you want to surprise all your guests and household members with an unusual appetizer, you can cook green tomatoes. This preparation for the winter turns out to be very non-standard, but very tasty, just to lick your fingers. Salting tomatoes is very easy; even a novice cook can do it if he studies popular recipes with photos.

The process takes a little time, no more than half an hour. Then the finished snack needs to brew as much as possible. The minimum period that must pass from the moment of salting is at least 1 month.

Green tomatoes in jars for storage in the apartment

The method is very convenient because tomatoes are stored well at room conditions, even at a temperature of 24-26 degrees Celsius. Nothing will happen to the product, all its taste properties are perfectly preserved, and the shelf life is at least six months.

Ingredients:

• 1.5-1.8 kg of green tomatoes;
• 2 chili peppers;
• 2 tbsp. salt;
• 2 tbsp. vinegar 6%;
• 1 tbsp. granulated sugar;
• 3-4 bay leaves;
• 4-5 cloves of garlic;
• a bunch of greenery.

Preparation:

Cut the garlic into 3-4 parts with a knife, crush the bay leaves. Remove the seeds from the red pepper and chop finely. Mix the ingredients and place ¼ of the total mass on the bottom of the jar.

Red chili pepper can be replaced with ground one.

The stem is removed from clean green tomatoes, and then the fruits themselves are placed on top of each other in a container. Place garlic, bay leaf and pepper between the tomatoes. Finally, sprinkle the tomatoes with chopped herbs.

Heat water to a boil on the stove, add the specified amount of vinegar, salt and sugar to it. Without waiting for the mixture to cool, fill the jars to the very top, cover loosely with a lid and sterilize in hot water for at least 10 minutes.

The finished snack is cooled at room temperature and stored in a dark place in a room where there is no direct sunlight. A pantry or kitchen cabinet with a locking door is ideal.

Green tomatoes in a pan, like barrels

It is not necessary to salt tomatoes in the traditional way; you can try the so-called “barrel” salting. Vegetables are obtained with a rich taste and pleasant sourness.

Ingredients:

• 2-3 kg of green tomatoes;
• chili pod;
• 3-4 garlic cloves;
• 2.5-3 liters of water;
• 6 tbsp. salt;
• 3 tbsp. granulated sugar;
• 2 tbsp. 6% vinegar;
• 5-7 currant leaves;
• a few sprigs of basil and parsley.

Preparation:

Finely chop the basil and parsley, chop the garlic and red pepper. Tomatoes are washed under water, damaged areas are cut out and the stem is removed.

Take a 5-7 liter pan and place tomatoes in it, and top it with vegetable dressing and currant leaves.

Cook the brine: add vinegar, salt and granulated sugar to hot water, bring to a boil, cool slightly. The resulting mixture is poured into a pan, and the container is covered with several layers of gauze on top.

Be sure to place a weight on top of the tomatoes after pouring the brine. These could be jars filled with water, plates, weights. The workpiece should stand under pressure for at least 3-4 weeks, then you can try the tomatoes. Unlike ripe red tomatoes, green fruits are not deformed, have an attractive appearance and awaken the appetite of everyone around them.

Instead of gauze, you can use any cotton fabric.

Cold method without vinegar

If you don't have vinegar at home, you can use citric acid. It has an antibacterial effect and does not allow pathogenic microorganisms to multiply, so long-term storage will be ensured for a long time.

• tomatoes – 1-1.5 kg;
• 3-4 black peppercorns;
• 2-3 pcs. carnations;
• 3 bay leaves;
• ½ tsp. citric acid;
• liter of water;
• 1 tbsp. Sahara;
• 1 tbsp. salt.

Preparation:

The tomatoes are washed and cut into small slices. Place garlic, bay leaf and cloves at the bottom of the jar. Then tomato slices are placed in it, black pepper is poured on top.

A liter of water is boiled on the stove. Dissolve salt with sugar and citric acid in boiling water. Then the mixture is poured into the contents of the jar.

The jar with the snack is placed in a large saucepan, water is poured so that most of the jar is under water, and then the contents are heated and the preparation is sterilized for at least 10 minutes.

When the time is up, quickly seal the container with an airtight lid and allow to cool at room temperature. In the future, the workpiece can be stored in the refrigerator or cellar.

Green tomatoes for the winter without sterilization

Since sterilization takes up precious time, it can be avoided if the jars are thoroughly rinsed with soda and dried in advance. Adding salt and vinegar to the recipe allows you not to worry about the safety of the product, since these products are considered natural preservatives.

Ingredients:

• 2-2.5 green tomatoes;
• 2 tbsp. 6% vinegar;
• 4 tbsp. salt;
• 2 tbsp. Sahara;
• 2 liters of water;
• a bunch of dill and parsley;
• 4-5 garlic cloves.

Preparation:

Remove the stem from the tomatoes and cut the vegetable into several pieces. Place them in a clean, dry canning jar.

Finely chop the greens and cut the garlic into 4-5 parts, pour the ingredients into a container with tomatoes.

Bring the water to a boil, dissolve vinegar, salt and sugar in it. Pour the brine into the jar to the very top and quickly roll up the lid.

When the snack has cooled down, it is taken down to the basement and stored at a temperature no higher than 20 degrees Celsius.

Attention!

Tomatoes can be pickled according to this recipe not only in slices, but also whole.

Spicy recipe with whole fruits

For lovers of spicy foods, the following pickling method is suitable. Hot pepper and horseradish give tomatoes their spiciness; the aroma from the finished snack is amazing.

Ingredients:

• 1-1.5 kg of unripe tomatoes;
• 2 chili peppers;
• 2-3 pcs. horseradish root;
• hot ground pepper on the tip of a knife;
• ½ ground black pepper;
• 2 tbsp. salt;
• 1 tbsp sugar;
• 1 tbsp. 6% vinegar;
• 2-3 bay leaves;
• 1 liter of water.

Preparation:

Bay leaves, horseradish and chili pepper are placed in a sterilized container. Then place the tomatoes on top and add a mixture of hot and red peppers.

Salt, granulated sugar and vinegar are stirred in hot water until completely dissolved. The resulting mixture is poured into a jar and placed in the oven at a temperature of 70-80 degrees for 10-15 minutes. Then close the lid and put the snack away for storage in a dark place.

Although the recipes are quite simple to prepare, there are some subtleties that can affect the taste and appearance of the product:

1. Careful selection of tomatoes for pickling. Under no circumstances should fruits with rot or other diseases be used; they have an unpleasant appearance and can cause poisoning. The size of the tomatoes should not be more than 6-7 centimeters in diameter. This size will be optimal for any jar. If all the fruits are quite large, the solution would be to pickle them in slices or slices.
2. Preparing containers. On the day of pickling, before you start cooking, you need to sterilize the container in which the snack will be located. Sterilize jars in any available way: in the microwave, oven or over steam.

Unusual options for preparing tomatoes will amaze even the most sophisticated gourmets. Before serving, you can sprinkle the appetizer with a little vegetable oil so that the tomato skin begins to shine. Salted green tomatoes go well with both vegetable stews and meat and fish dishes; the appetizer is versatile and will come in very handy at any dinner.

Greetings, my dear hostesses! I think that you have already canned red tomatoes collected from the garden. And winter with its severe frosts doesn’t seem so scary anymore :) But it’s not time to relax yet - after all, you probably still have green tomatoes. They can also be preserved, and in winter you can open the jar and enjoy the deliciousness. Today I will share delicious recipes on how to pickle green tomatoes.

It turns out that green tomato seeds are incredibly healthy. They contain acetylsalicylic acid, a substance that effectively copes with the inflammatory process. It also has an analgesic effect. If you have a headache, just eat a pickled tomato.

To prepare this snack you will need:

• 3 kg of fruits;
• head of garlic;
• a bunch of parsley;
• 3 dill umbrellas;
• 12-15 black peppercorns;
• 1.5 teaspoons of 70% vinegar essence;
• 6 pcs. bay leaves;
• 3 tbsp. spoons of granulated sugar;
• liter of water;
• 2 tbsp. spoons of salt.

We wash the tomatoes and cut them crosswise (just don’t cut them all the way, otherwise everything will fall apart). Peel the garlic cloves and cut into thin slices. We wash the greens and finely chop them. Stuff the tomatoes with garlic and herbs.

We will marinate in liter jars (3 pieces will be needed). Place an umbrella of dill, 2 bay leaves and 4-5 peppercorns in each jar. We also send stuffed tomatoes there and pour boiling water over it all. Cover the dishes with metal lids and leave for about 20 minutes. Then drain the liquid, boil it and pour it over the tomatoes again.

After a quarter of an hour, pour the water into the pan again. Salt the liquid and add sugar. Bring the mixture to a boil, then immediately pour boiling water into the jars. Then add 0.5 teaspoons of essence to each of them. We seal the workpiece using a seaming key. Turn the jars over and cover with a warm blanket. After 12 hours, we move the preservation to the closet.

For the winter in jars without sterilization

“Golden apples” (this is literally translated from Italian as “pomo d’oro”) are pickled very simply. For this recipe you will need:

• 2 kilos of green tomatoes;
• 4 tbsp. spoons of granulated sugar;
• liter of water;
• 2 pcs. bell pepper;
• 3 teaspoons salt;
• 100 ml 9% table vinegar;
• 2 pieces of thoroughly washed jars.

Wash unripe tomatoes. If they are large, you can cut them in half. Leave the small ones whole. We clean the sweet pepper from stalks and seeds, wash and cut each fruit into 4 parts. Fill 2 jars with blanks.

Boil water, pour it over the vegetables and leave for 15 minutes. Then drain the liquid, boil it and pour it over the vegetables again. After 15 minutes, drain the water into the pan. Add the required amount of salt, sugar and vinegar per liter of water. Then bring the solution to a boil. Then pour the marinade over the tomatoes and peppers, cover the jars with metal lids and seal everything with a sealing key. And then we turn the container over, insulate it with a blanket and leave it until it cools.

I found a simple recipe for pickling green tomatoes. The author claims that they turn out like store-bought barrels. Watch this video recipe.

How to marinate spicy tomatoes with peppers

If you need to cheer up, be sure to prepare this preparation and taste it. This is not a joke at all: unripe tomatoes contain tryptophan, a substance that produces serotonin. And this hormone normalizes the emotional state :)

You will need:

• 5 kg of green tomatoes;
• a large bunch of greens (dill + celery + parsley);
• 2-3 pcs. hot pepper;
• 4 heads of garlic;
• a glass of 9% table vinegar;
• half a glass of sugar;
• water;
• a glass of salt.

First of all, prepare the filling. We wash the greens, dry them and chop them with a knife. We pass the peeled garlic through a press. Cut the washed hot pepper into thin slices. Then mix the garlic gruel with herbs and chili.

Boil water and pour it over the tomatoes. Cover the jars with metal lids and leave for a third of an hour. Then pour the liquid into the pan. Add sugar, salt and vinegar here and bring the solution to a boil. Pour boiling water over the tomatoes and seal the jars. Turn the container upside down and cover it with a blanket on top. And then we move the workpiece to the cellar.

Stuffed with carrots

Eating pickled unripe tomatoes will not make you gain weight. They are low in calories - only 20 kcal. It contains 3.92 g of carbohydrates and 1.07 g of protein.

The recipe for this dish is as follows:

• 2 kilos of unripe tomatoes;
• a bunch of greens (parsley + dill);
• 600 g sweet bell pepper;
• 300 g carrots;
• 150 g garlic;
• 1500 ml water;
• 3.5 tbsp. spoons of salt.

Pay special attention to the carrots you use - they should be juicy and sweet. We clean it, and then grate it on a fine grater or puree it in a blender. Grind the peeled garlic in a blender into a paste. Remove the stalks and seeds from the sweet peppers, wash the fruits and puree (drain off the resulting liquid). Chop the washed greens with a knife.

Mix pepper with carrots, garlic and herbs. We enrich this composition with 0.5 tbsp. spoon of salt and mix the ingredients. We wash and cut the tomatoes. Next, carefully scrape out a small amount of pulp from each tomato with a teaspoon and stuff the fruit with the filling. Then transfer the tomatoes to a saucepan or saucepan.

Let's start preparing the marinade. Dissolve the remaining salt in lukewarm, unboiled water and pour this liquid over the tomatoes. Cover the vegetables with a plate on top and put pressure on them. The tomatoes should be completely covered with brine. These vegetables should be marinated for a week at room temperature. Next, send them to the cold - in the refrigerator or in the cellar. You can store them until spring, if you don’t eat them earlier :)

Anyone who has once tried this dish will not forget its spicy taste. This recipe is based on the Soviet GOST. For one 3-liter jar you will need:

• 2 kg of green tomatoes;
• chilli;
• 12 black peppercorns;
• 100 g granulated sugar + salt;
• 6 peas of allspice;
• 2 pcs. bay leaves;
• 1 teaspoon of 70% vinegar essence;
• 2 liters of water.

Sterilize the bottle. Place pepper (black + allspice), bay leaf and chili at the bottom of the container. Rinse the tomatoes thoroughly and fill the jar with them.

Bring the water to a boil and pour it over the vegetables. After this, cover the bottle with a metal lid and leave for 5 minutes. Next, pour the liquid into a saucepan, add sugar and salt to it - bring the marinade to a boil. Pour boiling water into the jar, add the essence and seal the container with a metal lid. Turn the vessel upside down and wrap it in a blanket. After a day, move the workpiece to the closet.

Instant Pot Option

Unripe tomatoes are rich in oxalic, citric and malic acids. And, as you know, these substances speed up metabolism and stimulate brain function. So, eat these tomatoes and you will become an erudite :)

The recipe for the instant snack is:

• a kilo of green fruits;
• 2 garlic cloves;
• 1 teaspoon of pepper mixture;
• 2 tbsp. spoons of granulated sugar;
• 1 tbsp. spoon of salt;
• a couple of sprigs of parsley;
• 1 tbsp. spoon of vegetable oil;
• 1 tbsp. spoon of 9% table vinegar.

We wash the tomatoes and cut them into slices. Mix a mixture of peppers, pureed peeled garlic and finely chopped herbs. We salt this mass, sugar it and enrich it with vinegar. Next, add oil here and mix everything again.

Place the tomatoes in the pan, transferring them with the spicy mixture. Cover the vessel with a lid and place in the refrigerator for 2 days. And then we take a sample. I'm sure you will definitely like it.

Simple recipe with vinegar

To stock up on such healthy delicacies for the winter, use this recipe. Prepare 4 half-liter jars in advance.

Prepare:

• 50 pcs. green tomatoes (choose small ones);
• 4 dill umbrellas;
• 8 pcs. currant leaves;
• 8 pcs. cherry leaves;
• 16 black peppercorns;
• 1 PC. hot pepper;
• 8 pcs. garlic cloves;
• liter of water;
• 4 tbsp. spoons of granulated sugar;
• 2 tbsp. spoons of salt;
• 2 teaspoons of 9% table vinegar.

At the bottom of each jar we place a dill umbrella, 2 garlic cloves and 4 cherry and currant leaves. We also add 4 peppercorns and ¼ of the chili to each jar.

Wash the tomatoes and prick each fruit at the stem with a wooden stick or a thin knife. Distribute the tomatoes evenly among the jars.

Pour water into a saucepan and place it on the stove. As it heats up, add salt and sugar and mix everything thoroughly (the crystals should dissolve). Bring the brine to a boil and pour it over the vegetables. Cover the top of the jars with metal lids.

When the marinade has cooled, pour it into a saucepan and put on fire. Pour boiling water over the tomatoes again and wait until the brine has cooled. Next, pour the liquid into a saucepan, put it on the fire and wait for it to boil. Pour boiling water into jars and add 0.5 teaspoon of vinegar to each of them. We seal the workpiece, turn the container over and wrap it in a blanket. Once the preserved food has cooled, put it in the pantry.

Blank “Finger lickin’ good”

To prepare a delicious snack, you will need:

• 1.5 kilos of unripe tomatoes;
• 300 g sweet pepper;
• 10 garlic cloves;
• 100 ml vegetable oil;
• 80 ml 9% vinegar;
• 3 pcs. onions;
• 1 tbsp. spoon of salt;
• some coriander seeds;
• a small bunch of parsley.

Wash the tomatoes and cut them into slices. Add some salt, mix and put in the refrigerator for a couple of hours. During this time, liquid will collect in the bowl with vegetables - it needs to be drained.

Cut the peeled, washed onion into thin half rings. Fry it in oil until golden brown. Add coriander to this. We remove the stalks and seeds from the sweet pepper, and cut the fruits themselves into thin strips. Place the peppers in the pan along with the onions and fry for another 5 minutes with the lid closed.

Transfer the onions and peppers to the tomatoes. We wash the greens and chop them with a knife. Grind the peeled garlic using a press. Then we add the greens and garlic to the other ingredients of the appetizer.

Bring the vinegar to a boil, reduce the heat and simmer for 3 minutes. After this, cool the vinegar to room temperature and pour it over the vegetables. Mix everything thoroughly and put the workpiece in the cold.

According to this recipe, tomatoes and vegetables should be marinated for 2-3 days. In this case, the ingredients should be mixed once a day. The finished snack can be transferred to jars, covered with nylon lids and stored in the cold.

Green tomato salad

Be sure to try the salad prepared according to this recipe:

• 300 g of unripe tomatoes;
• 1 bell pepper;
• 3 garlic cloves;
• 2 teaspoons sugar;
• 1 tbsp. a spoon of 9% vinegar;
• half a bunch of greens (parsley + dill);
• 1 teaspoon salt.

Wash the tomatoes and cut them into large pieces. Remove the stem and seeds from the pepper, wash it and cut it into small strips with a knife. Combine peppers and tomatoes.

Grind the peeled garlic into a paste in a blender. Then we send it to other vegetables. We wash the greens, dry them and finely chop them with a knife, then add them to the other ingredients. Mix all salad ingredients.

After a day, the salad can be safely served. When serving, I advise you to season it with olive oil. And on top you can decorate with parsley leaves.