We offer you recipes for blanks from green tomatoes. For every taste!

1. Green tomatoes "Lick your fingers."

Products:

1. For 3 kg. tomatoes
2. Greens (parsley, dill, cherry or currant leaves) - 20 gr.
3. Onion - 0.5 pcs.
4. Garlic - 1 head
Fill:
1. Water -3 liters
2. Sugar - 9 tbsp. spoons
3. Salt - 2 tbsp. spoons
4. Bay leaf - 2, 3 pcs.
5. Allspice - 5 peas
6. Vinegar 9% - 1 cup
7. Vegetable oil per 1 liter - 1 tbsp. a spoon

2. The same tomatoes can be cooked with a different filling.

Products:

(per 3 liter jar):
1. Water - 1.5 liters
2. Sugar - 1 tbsp. a spoon
3. Salt - 1 tbsp. a spoon
4. Vinegar - 1 tbsp. a spoon
5. Vegetable oil - 1 tbsp. a spoon

How to cook green tomatoes "Lick your fingers":

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.

3. Green tomatoes stuffed with garlic

Products:

Filling (for three liter cans):
1. Water - 1 liter
2. Sugar - 1 cup
3. Salt - 1 tbsp. a spoon
4. Vinegar 9% - 0.5 cups
5. Horseradish, dill, parsley

How to cook green tomatoes stuffed with garlic:
Make cuts on the tomato in several places. Insert thinly sliced ​​garlic into these slits.

Put green tomatoes in jars, fill with hot brine.

Sterilize 10-15 minutes from the moment the water boils.

Turn the rolled jars upside down, cover with a thick cloth (preferably a blanket) and leave to cool.

4. Green tomatoes with garlic.

1. Water - 5 liters
2. Salt - 1 cup
3. Sugar - 2 cups
4. Vinegar - 1 cup
5. Garlic - 300 gr.
6. Sweet pepper - 5 pcs.
7. Bay leaf
8. Black peppercorns
9. Dill, parsley.
10. Tomatoes - a bucket with a mountain

How to cook green tomatoes with garlic:

Grind pepper, garlic in a meat grinder.

Greens - cut. Mix all this, cut the tomatoes crosswise on the side where there is no tail and fill with stuffing.

Put the tomatoes in jars, add lavrushka and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.

5. Green tomatoes "Drunk".

Products:

Fill:

for 7 - 700 gr. jars
1. Water - 1.5 liters
2. Sugar - 4 tbsp. spoons
3. Salt 2 - 3 tbsp. spoons
4. Bay leaf - 3 pcs.
5. Garlic - 2 cloves
6. Allspice - 10 peas
7. Carnation - 5 pcs.
8. Vodka - 2 tbsp. spoons
9. Vinegar 9% - 2 tbsp. spoons
10. A pinch of hot red pepper

How to cook green tomatoes "Drunk":

Pour tomatoes with prepared marinade, sterilize for 15-20 minutes and roll up.

Banks keep well even at room temperature.

6. Green tomatoes "Delicious".

Products:

1. Green tomatoes
2. Bulgarian pepper

Fill:
1. Water - 1 liter
2. Sugar - 4 tbsp. spoons
3. Salt - 3 teaspoons
4. Vinegar 6% - 100 gr.

How to cook green tomatoes "Delicious":

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.
You can roll up such tomatoes in tomato juice, but without adding vinegar. We make juice from tomatoes, add salt, sugar according to the recipe and cinnamon on the tip of a knife to it, boil for 5 minutes. Then pour tomatoes with juice, add 1 tablet of acetylsalicylic acid (aspirin) to a liter jar and immediately roll up the lid.

7. Green tomatoes with gelatin "Miracle".

Products:

1. Green or brown tomatoes

Fill:
For 1 liter of water
1. Salt - 3 tbsp. spoons
2. Sugar - 3 tbsp. spoons
3. Bay leaf - 7 - 8 pcs.
4. Allspice peas - 20 pcs.
5. Carnation - 10 pcs.
6. Cinnamon
7. Gelatin - 10 gr.
8. Vinegar 6% - 0.5 cup

How to cook green tomatoes with Miracle gelatin:
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.
The tomatoes are very tasty, everyone will be delighted with them.

8. Green tomatoes with cabbage.

Products:

1. Green tomatoes
2. Bulgarian pepper

Fill:
1. Water - 2.5 liters
2. Salt - 100 gr.
3. Sugar - 200 gr.
4. Vinegar 9% - 125 gr.
Spices:
1. Dill
2. Parsley

How to cook green tomatoes with cabbage:
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.
This is the recipe of my colleague, very tasty tomatoes are obtained.

According to this recipe, you can close two types of tomatoes: with filling and in tomato juice. Add salt, sugar and a little cinnamon to the cooked tomato. Boil 5 minutes. Pour boiled juice over the tomatoes placed in a jar, sterilize for 15-20 minutes and roll up.

Green tomatoes in tomato and cabbage have a very piquant taste.

9. Green tomatoes with apples in pink pickle.

Products:

1. Green tomatoes

Fill:
1. Water - 1.5 liters
2. Salt -1 tbsp. a spoon
3. Sugar - 5 tbsp. spoons
4. Vinegar 6% - 70 gr.
5. Allspice peas
6. Parsley
7. Apples
8. Beets

How to cook green tomatoes with apples in pink brine:
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.
The same tomatoes can be made without beets, they are also very tasty.

10. Salted green tomatoes in barrels (salting tomatoes).

Products:

green tomatoes

Brine:
For 8 liters of boiled and chilled water
1. Salt - 400 - 500 gr.
2. Green tomatoes - 10 kg.

Spices:
1. Sugar - 200 gr.
2. Dill - 200 gr.
3. Hot pepper (optional) - 10 -15 gr.
4. Blackcurrant or cherry leaves - 100 gr.

How to cook salted green tomatoes in barrels:
You can salt green, ripe and brown tomatoes, but always separately.

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.

11. Green tomatoes with sugar in tomato (sweet tomatoes).

Products:

1. Green tomatoes - 10 kg.
2. Blackcurrant leaves - 200 gr.
3. Allspice - 10 gr.
4. Cinnamon - 5 gr.
5. Ripe tomatoes for tomato - 4 kg.
6. Sugar - 3 kg.
7. Salt - to taste (at least 3 tablespoons)

How to cook green tomatoes with sugar in tomato:
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.

12. 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.

13. Green tomatoes with grapes.

Products:

1. Green tomatoes
2. Grapes
3. Bow

Fill:
1. Water - 1.5 liters
2. Salt - 3 tbsp. spoons
3. Sugar - 4 tbsp. spoons
4. Vinegar essence - 1 teaspoon
5. Cloves, black allspice peas

How to cook green tomatoes with grapes:
Wash the tomatoes and put in a jar, shifting with onions and spices.

Put a bunch of grapes on top. Fill with brine, add vinegar essence. Sterilize the jar (3 liter) for 15 minutes.

14. Green tomato salad.

Products:

1. Green tomatoes - 3 kg.
2. Bulgarian pepper - 1 kg.
3. Carrots - 1 kg.
4. Onion - 1 kg.
5. Hot pepper to taste
Brine:
1. Sunflower oil - 350 gr.
2. Salt - 100 gr.
3. Sugar - 300 gr.
4. Vinegar 9% - 100 ml.

How to make green tomato salad:
Cut the vegetables, put them in a non-oxidizing bowl, mix with salt, sugar, vinegar and oil.

Let stand for a few hours (6-8) until they release their juice. Then boil for 30 minutes.

Arrange the salad in jars, add 1 aspirin per liter jar and roll up.

Without tablets, such tomatoes need to be sterilized for 10-15 minutes.

15. Caviar from green tomatoes.

Products:

1. Green tomatoes - 3 kg.
2. Carrots - 1 kg.
3. Onion - 1 kg.
4. Bulgarian pepper - 5 - 6 pcs.
5. You can add hot pepper to taste
Fill:
1. Sugar - 1 cup
2. Salt - 3 tbsp. spoons
3. Vegetable oil - 0.5 liters
4. Vinegar 9% (1 teaspoon per liter jar)

How to cook caviar from green tomatoes:
Twist all the vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless bowl for 5-6 hours. Then boil for 30-40 minutes, spread the caviar in jars, add vinegar and roll up.

16. Green stuffed tomatoes.

Products:

1. Tomatoes - 5 kg.
2. Onion - 1 kg.
3. Bulgarian pepper - 1 kg.
4. Garlic - 200 gr.
5. Hot pepper - 3 - 4 pods
6. Dill, parsley
Fill:
For 1 liter of water
1. Salt - 20 gr.
2. Spices to taste

How to cook green stuffed tomatoes:
Cut the top of the tomatoes in half so that you can remove the core.

Fill the resulting hole with finely chopped or twisted vegetable mixture through a meat grinder.

Sterilize: liter jars for 15-20 minutes, 3 liter jars for 25-30 minutes and roll up the lid.

17. Stuffed green tomatoes - 2.

Products:

For the filling (for 5 three-liter jars):
1. Green tomatoes - 2 - 3 kg.
2. Bulgarian pepper - 2 pcs.
3. Garlic - 2 heads
4. Carrots - 2 pcs.
5. Dill, parsley
6. Hot pepper (optional)
Fill:
1. Water - 6 liters
2. Sugar - 300 gr.
3. Salt - 200 gr.
4. Vinegar 6% - 500 ml.

How to cook stuffed green tomatoes:
Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with vegetable mixture and close.

Place carefully in jars. Soak the tomatoes twice in hot water for 10 minutes.

For the third time, pour boiling marinade over, add 1 aspirin tablet to the jar and roll up.

You can do it this way too. Stuff the tomatoes in the same way, put in a saucepan, pour over the brine and put oppression on top. In a few days, stuffed tomatoes will be ready to eat.

18. Lecho of green tomatoes.

Products:

1. Green tomatoes - 3 kg.
2. Onion -1 kg.
3. Carrots - 1.5 kg.
4. Bulgarian pepper - 1.5 kg.
5. Spicy tomato sauce - 1 liter
6. Sunflower unrefined oil - 1.5 liters
7. Salt to taste

How to cook green tomato lecho:

Grate the carrot on a coarse grater. Cut the tomatoes and pepper into large slices, onion into half rings. Put vegetables in a bowl with heated oil, add tomato sauce and cook for 1.5 hours, stirring. Add salt and cook for another 10 minutes. The treatment is ready. Hot put lecho into sterilized jars and roll up.

19. Salted green tomatoes for the winter.

The most popular and traditional, green tomatoes, we have pickled. Very tasty! In the bazaar they are sold in large wooden barrels all year round.

Products:
1. Green unripe tomatoes, preferably large, fleshy.
2. Celery - twigs
3. Garlic
4. Red hot pepper
5. Pickle
6. For 1 liter of cold water (from the tap) - coarse salt 70 gr.
How to cook salted green tomatoes for the winter:

Cut the tomatoes in half lengthwise, but not all the way through. If the garlic is large, then cut each clove into several plates. Pepper mode on rings. Celery twigs.
In each tomato we put several plates of garlic, 2-3 rings of pepper.

We also stuff a celery sprig there, mercilessly folded several times, and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions.

Bazaar aesthetes stuff a red pepper in such a way that it looks out of the tomato with a red tongue.
At the bottom of the pan, or jars (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, push more pepper on the sides (for lovers), then celery again, etc. Top layer of celery.
Dilute salt in water and pour tomatoes. We put it under pressure. A 3 liter jar takes about 1.5 liters of brine.
When the tomatoes replay, stop bubbling, the brine will become transparent - that's it, the pickle is ready.

If you use it right away, then you don't need to do anything else. And if you want to save, then drain the brine, boil and immediately pour the tomatoes.

You can close it either with a plastic lid or with an iron lid.

This should be done as soon as you fill it with boiling brine.

It can be stored for a very long time, even 2 years.

The finished tomato is cut into pieces and poured with vegetable oil. You can do it without oil if you like.

20. Salad "Winter".

This recipe uses green tomatoes in a marinade.

Products:
1. Green tomatoes - 5 kg.
2. Onion - 0.5 kg.
3. Red bell pepper - 1 kg.
4. Celery - 300 gr.
5. Parsley - 200 gr.
6. Hot pepper - 2 pods
7. Garlic - 100 gr.
8. Sunflower oil - 250 ml.
9. Vinegar - 250 ml.
10. Salt

How to cook salad "Winter":
Cut everything to taste, salt, pour oil and vinegar. Leave for a day in the refrigerator.
Arrange in jars and sterilize for 15 minutes. Roll up.

21. Green Stuffed Tomatoes Pluck Out Your Eyes.

Products:

1. Green tomatoes - a bucket
2. Garlic - 200 gr.
3. Bitter capsicum - 200 gr.
4. Leaf celery - 250 gr.

Brine:
1. Water - 5 liters
2. Salt - 250 gr.
3. Sugar - 250 gr.

How to cook Stuffed Green Tomatoes Pluck Out Your Eyes:

We pass everything through a meat grinder.

Wash the tomatoes and cut off the lid or cut in half, select the pulp with a spoon.

We put a burning mixture in this recess. We connect the halves together.

Carefully put in three-liter jars.

Do I need to say that the jars are pre-washed and sterilized?

Pour in boiling brine.

As soon as the brine is turned off, immediately pour in 250 g of vinegar. You can not twist the lid, just close it with polyethylene and take it out to a cold place. The mixture can be varied according to one's own desire and possibilities. You can add grated carrots and any other greens.
Invigorating snack!

22. Green tomato salad "Watercolor".

The salad turns out to be very tasty and beautiful due to the green, red and orange colors in the jar. Winter table decoration.

Products:

1. Green tomatoes - 4 kg.
2. Onion - 1 kg.
3. Carrots - 1 kg.
4. Red sweet bell pepper - 1 kg.

How to cook green tomato salad "Watercolor":

All vegetables are washed. Cut the tomatoes into rings or half rings.

Onions, carrots and peppers - straws.

Mix everything in a large saucepan or deep bowl.

Pour in 0.5 cups of salt. Mix again, cover the container with a clean towel and leave for 6 hours.

Then you can drain the juice.

The brine is delicious, roll it up with the salad.

Heat 2 cups of vegetable oil and immediately pour into the salad.

Add 1 glass of sugar. We mix everything. We lay out the salad in clean prepared glass jars.

We sterilize for 15-20 minutes. Roll up. Salad ready. Admire these colors. Watercolor painting!

"Super Chef" wishes you bon appetit!

We continue the series of articles about delicious winter preparations. If you grow tomatoes, then most likely you will have a lot of unripe, green and all sorts of yellow tomatoes. In order not to wait until it all turns red, you can immediately put some of it into conservation. And in this article, I suggest that you familiarize yourself with simple recipes for green tomatoes for the winter.

The peculiarity of this selection of recipes is that here we will cook from whole tomatoes (or their large slices). We will salt them, marinate them, so that in the end there are tasty elastic tomatoes with the aroma of garlic and various spices in the jars. Based on them, you can come up with something of your own.

If you want just snack salads, and got here by accident, then here's a link to. There are hot and cold variations for every taste!

In addition to step-by-step recipes with photos, there are also useful videos where the entire cooking process is shown as clearly as possible. In the video, the recipes may differ, because each author, each culinary specialist prepares with his own nuances, which I advise you.

Recipes - you will lick your fingers!

Stuffed green tomatoes for the winter (with garlic and carrots)

This is the most popular recipe. Yes, if you just salt whole tomatoes, it will not turn out so interesting. If you cut them and put a spicy stuffing of garlic and carrots inside, then it will turn out much more refined.

Not only delicious, but also very beautiful, a wonderful addition to the festive table. Specifically, in this example, we will cook with sterilization. Yes, you will have to be patient, but the results are worth it!

Ingredients:

• Unripe tomatoes (green, yellow, white) - 2 kg.
• Carrots - 450 g.
• Garlic - 30 g.
• Pepper (black, red) - 1-5 tbsp. spoons (to taste);
• Salt - 65 g.
• Sugar - 110 g.
• Vinegar (9 percent) - 150 ml.
• Water - 1.5 (approximately);

How to cook these tomatoes

And let's start with the preparation of a spicy filling. To do this, simply rub the carrots and garlic on a fine grater (of course, we clean them in advance). Here we also add a little pepper. Black, red - depending on the required degree of sharpness.

Rinse the tomatoes in advance, remove the dried particles of the stalks (if they stick out where). We take one tomato, make an incision on top with a knife. The incision is deep, but not all the way to the end. It is important for us that the tomato does not fall apart into halves.

You do not need to clean out all the insides of tomatoes. Now slightly open it and put a little stuffing inside. We do this with every tomato.

The resulting blanks are placed in jars, which are pre-washed with boiling water. The denser we lay, the less brine is required, and the greater the product yield.

Now let's prepare the hot marinade. Place a pot of water on the stove and let it boil. Add sugar, salt and some pepper to it. Mix well.

As the brine begins to boil, pour vinegar into it, mix and remove from heat. While hot, you should quickly fill them with jars of tomatoes.

Next, the filled jars should be sterilized in a water bath. To do this, put them in a large pot of almost boiling water, lay a towel on the bottom. Do not forget to cover the top with lids (rinse them with boiling water beforehand).

The water should cover a little more than half of the jar. Sterilize over medium heat for about 10 minutes. Next, twist the lids, turn the jars over and put them in a dark, warm place, you can still cover them with a blanket on top. As soon as they cool down completely, it will be possible to descend into the basement.

Here, in fact, that's all. Only the most difficult thing remains - to wait for winter to finally try this yummy!

Pickled green tomatoes with beets, peppers and carrots

And these are just unrealistically delicious tomatoes, I think the best recipe from the entire collection.

Its charm is not only in the use of additional vegetables: beets, bell peppers, carrots, garlic, herbs and all sorts of spices. This appetizer has the most beautiful appearance, it will decorate any holiday table! At the sight of these tomatoes there is an irresistible desire to try them.

There are a lot of ingredients, but everything is prepared very simply and quickly!

• Green tomatoes - 3 kg.
• Beets - 100 g.
• Carrots - 110 g.
• Sweet pepper - 100-150 g.
• Garlic cloves - 100 g.
• Apples - 2 pcs.
• Dill, parsley - 110 g.
• A mixture of peppers (peas) - 4 tbsp. spoons;
• Salt - 100 g.
• Sugar - 0.5 cups;
• Vegetable oil - 100 ml.
• Vinegar 9% - 0.5 cups;
• Water - 1.5 liters;
• Optional chili pepper - a couple of pods;

Cooking without sterilization with hot brine

1. Let's start with a fairly simple step - chopping all vegetables except tomatoes. Of course, first we clean everything and rinse well.
2. Grate carrots and beets on a coarse grater. Remove the core with seeds from the pepper, and finely chop it. Mixing everything together is not necessary, we will take a little bit from each pile.
3. Garlic is either squeezed out with a special crusher, or on a fine grater. Finely chop fresh herbs. In addition to dill and parsley, you can add any other herbs.
4. Cut the tomatoes into 4-6 slices depending on the size.
5. That's it, now rinse the jars with boiling water and conveniently place them on the table. Put some carrots, beets on the bottom, then a layer of tomatoes, now a little greens, peppers, tomatoes again and alternate this way to the very top. As you can see, there are no strict rules here - everything is done intuitively and individually.
6. Since this recipe is without sterilization, then you need to at least boil the brine so that there is less risk of swelling of the cans. To do this, pour water into the pan, pour sugar, salt and pepper into it, bring to a boil. Next, add oil and vinegar, mix and remove from the stove.
7. Fill the jars with marinade, twist the lids washed with boiling water. We turn the jars upside down, cover with some kind of cloth and wait until they cool completely.

Green tomatoes for the winter with garlic and herbs (Georgian)

This recipe is very popular, it is called Georgian, Caucasian, spicy, garlic and so on. But for me it is not the right name that is important, but the end result - the taste! And he's great here!

The recipe is simple, there are few ingredients, the whole appetizer looks green, as here we cook without carrots, bell peppers and other bright vegetables. Only tomatoes, garlic, greens and hot pepper (which is also green).

Yes, as you can see, these tomatoes are stuffed, they are similar to those in the first version. And we will cook them in two ways: for the winter and as lightly salted.

Ingredients:

• Green tomatoes - about 2 kg.
• Garlic - 1.5 heads;
• Hot pepper (pepperoni) - 7-9 pcs.
• Dill, parsley, cilantro - one bunch each;
• Celery - 1 bunch;
• Salt - a few tablespoons with a slide;

2 cooking methods

1. The first method is simple, unpretentious, and you can try this snack in 10-12 days. In fact, this can be considered light-salted, pickled, cask, and so on, so on, so on.
2. Rinse the tomatoes thoroughly, then make a deep incision on top of each, not reaching the end (to the stalk). Open each tomato slightly and rub the inside thickly with salt. We put everything in one cup - let it lie for now and let the juice flow.
3. Now let's make a spicy green filling. Rinse garlic, pepper, herbs with water and chop finely. Salt a little and mix well.
4. We stuff our tomatoes with this spicy and very fragrant stuffing. We just open it and lay it down as much as we like.
5. We put the stuffed tomatoes in a jar, salad bowl or bucket. Everything should be tight, you can even put a small load on top. Tomatoes will release juice, and this juice will play the role of brine. We sort it out every 2 days so that each tomato has time to salt as much as possible. After 10 days, you can already try.

And now I will give the usual winter version. We did everything, stuffed it, put everything in sterilized jars.

Now boil water 1-1.5 liters. We add a tablespoon of salt to it, 1-2 tablespoons of sugar, about 100 milliliters of vinegar (you can use 9 percent). We mix and pour these jars with boiling brine. Then you can already tighten the lids, but if you want, you can also steam in a water bath in boiling water for about 10 minutes.

With garlic and bell pepper (with sterilization)

This option is distinguished by the presence of a large amount of sweet pepper, but for spice, add hot pepper and, of course, garlic.

Everything is standard, but also tasty as expected.

We will need:

• Unripe tomatoes - 3-5 kg.
• Dill (umbrella) - 1 bunch
• Capsicum - 1 pc.
• Garlic - 2 heads;
• Sweet pepper - 7 pcs.
• Black peppercorns - a few tbsp. spoons;
• Bay leaf - 5-7 pcs.
• Salt - 190 g.
• Sugar - 1.5 cups;
• Vinegar 6% - 1 cup;

cooking process

1. Finely chop or chop greens, two peppers and garlic in a blender. Mix everything in one bowl. If desired, you can add something else here, the same horseradish leaves.
2. Wash the tomatoes and cut into halves or quarters.
3. Sterilize the jars, put some greens on the bottom, then comes the tomato layer, then the greens again - alternate until the ingredients and jars run out.
4. Now let's boil the brine. To do this, boil water in a saucepan, dissolve sugar and salt in it, pour peas and lavrushka here for flavor.
5. Pour in the vinegar, stir, carefully pour into jars. Cover with sterilized lids. For a guarantee, you can sweat for another 10 minutes in a water bath (we lower it into boiling water on a rag) - then they will definitely not become cloudy and will not explode.

Stuffed with horseradish and garlic

And here we pickle green tomatoes with horseradish root, garlic and parsley. And most importantly, we will put all the above greens inside the tomatoes so that they are soaked through.

• Tomatoes - 2 kg.
• Horseradish roots - a few pcs.
• Several heads of garlic;
• A bunch of fresh parsley;
• Sugar - a little less than 1 cup;
• Table salt - 2-3 tbsp. spoons;
• Vinegar (6-9 percent) - 1-3/4 cups (depending on the chosen concentration);

How to make this blank

1. We twist horseradish, garlic through a meat grinder, then mix them with chopped parsley.
2. On the tomatoes we make 2 cuts in the form of a cross. Open the half, lay the filling. We do this with the rest.
3. Pack tightly into jars, I advise you to take jars no more than 2 liters. In some places, you can add whole sprigs of parsley.
4. Dissolve salt and sugar in 1.5 liters of water, bring to a boil, pour in vinegar and remove from heat.
5. Pour our tomatoes with the resulting marinade. Cover with metal lids and sterilize in a water bath.
6. The larger the banks, the longer you have to wait. For liter, 10-15 minutes will be enough.
7. Twist, turn over, cover with a thick cloth and leave alone until completely cooled.

Spicy green tomatoes for the winter (the most delicious recipe)

Yes, delicious, yes beautiful and very, very spicy. I warn you, this is not some light piquancy, but a fiery sharpness!

But you can always adjust the taste by reducing the amount of pepper and other bitter, spicy ingredients.

We will cook in 1-2 liter jars.

Required products:

• Unripe tomatoes - 2-3 kg.
• Chili pepper - a few pods;
• Garlic - 4 cloves per jar;
• Red ground pepper - 1 teaspoon per jar;
• A mixture of different peppers (peas) - 1 tbsp. spoon on a jar;
• Cherry, horseradish, currant, grape leaves - 2-3 in each jar;
  Salt - 2 tbsp. spoons per liter of marinade;
• Sugar - 3.5-4 tbsp. spoons per 1 liter of marinade;
• Vinegar (70%) - 1 teaspoon per 1.5 liter jar;

Step-by-step preparation without post-sterilization

1. In washed jars, we put a couple of leaves of different greens, a few cloves of garlic on the bottom. Pour pepper, chopped capsicum and ground hot here.
2. Next, we tamp the tomatoes, cover with a couple more leaves on top. If the tomato is too big, you can cut it into 2 or even 3 parts. In this I see the advantage of blanks from green tomatoes - they retain their shape and elasticity.
3. Now boil water, add sugar and salt, based on the above proportions.
4. Pour the tomatoes with brine, after 5 minutes drain back and boil again. We repeat this procedure 2 more times.
5. Pour a third time (last), add vinegar essence in a proportion of about 0.5 teaspoon per 1 liter jar. For 1.5 liters, you can already have 1 tablespoon of vinegar.
6. Roll up with special lids, put upside down and cover with a thick towel. In a day, you can clean it in the underground, basement or just in the closet.

As you understand, the preparation of such winter snacks is approximately the same everywhere. The difference is only in seasonings, which affect the final taste. I wish you delicious preparations, good mood and bon appetit in advance. You can subscribe to the group in contact to be aware of new materials.

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

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

To prepare such a snack you will need:

• 3 kg of fruits;
• a head of garlic;
• a bunch of parsley;
• 3 umbrellas of dill;
• 12-15 black peppercorns;
• 1.5 teaspoons of 70% vinegar essence;
• 6 pcs. lavrushki;
• 3 art. 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). Garlic cloves are peeled and cut into thin slices. We wash the greens and finely chop. Stuff the tomatoes with garlic and herbs.

We will marinate in liter jars (you will need 3 pieces). We spread in each jar an umbrella of dill, 2 parsley and 4-5 peppercorns. We also send stuffed tomatoes there and pour boiling water over it all. We cover the dishes with metal lids and leave for 20 minutes. After that, drain the liquid, boil it and pour it over the tomatoes again.

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

For the winter in jars without sterilization

“Golden apples” are marinated (this is how “pomo d’oro” literally translates from Italian) is very simple. 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 of salt;
• 100 ml of 9% table vinegar;
• 2 pieces of carefully washed cans.

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

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

I found a simple recipe for pickling green tomatoes. The author claims that they are obtained as barrel store ones. Watch this video recipe.

How to Pickle Spicy Tomatoes with Peppers

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

You will need:

• 5 kg of green tomatoes;
• on 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, we prepare the filling. We wash the greens, dry and chop with a knife. Pass the peeled garlic through a press. Cut the washed hot pepper into thin slices. After we mix the garlic gruel with herbs and chili.

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

Stuffed with carrots

Eating pickled unripe tomatoes will not make you gain weight. They have a low calorie content - only 20 kcal. It contains 3.92 g of carbohydrates and 1.07 g of proteins.

The recipe for this dish is:

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

Pay special attention to the carrots used - they should be juicy and sweet. We clean it, and then rub it on a fine grater or puree it in a blender. Grind the garlic peeled from the husk in a blender into gruel. We remove the stalks and seeds from sweet peppers, wash the fruits and puree (drain the resulting liquid). We chop the washed greens with a knife.

Mix pepper with carrots, garlic and herbs. We enrich this composition with 0.5 tbsp. a spoonful of salt and mix the ingredients. Wash the tomatoes and cut. Next, gently scrape a small amount of pulp from each tomato with a teaspoon and stuff the fruit with the filling. After we shift the tomatoes into a saucepan or stewpan.

Let's start preparing the marinade. We dissolve the remaining salt in slightly warm water, unboiled, and pour tomatoes with this liquid. We cover the vegetables with a plate on top and put oppression. 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 do not gobble up earlier 🙂

Anyone who has once tasted such a 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 of granulated sugar + salt;
• 6 peas of allspice;
• 2 pcs. lavrushki;
• 1 teaspoon of 70% vinegar essence;
• 2 liters of water.

Sterilize the bottle. At the bottom of the container, place pepper (black + allspice), parsley and chili. Rinse the tomatoes well and fill the jar with them.

Bring water to a boil and pour over vegetables. After that, cover the bottle with a metal lid and leave for 5 minutes. Next, drain 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 jar with a metal lid. Turn the bowl upside down and wrap it with a blanket. After a day, move the workpiece to the closet.

Fast food option

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

The recipe for a quick snack is as follows:

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

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

We send the tomatoes to the pan, shifting them with a spicy mass. We cover the dish with a lid, send it to the refrigerator for 2 days. And then we take a sample. I'm sure you will definitely like it.

Easy Vinegar Recipe

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

Prepare:

• 50 pcs. green tomatoes (choose small ones);
• 4 umbrellas of dill;
• 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 lay out a dill umbrella, 2 garlic cloves and 4 cherry and currant leaves. Also add 4 peppercorns and ¼ of chili to each jar.

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

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

When the marinade has cooled, pour it into a saucepan and put it on fire. Pour boiling water over the tomatoes again and wait until the brine cools down. Next, pour the liquid into the pan, put on fire and wait for it to boil. Pour boiling water into jars and add 0.5 teaspoon of vinegar to each of them. We cork the workpiece, turn the container over and wrap it with a blanket. As the preservation cools down, send it to the pantry.

Preparation "Lick your fingers"

To prepare a delicious snack, you will need:

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

Wash the tomatoes and cut into slices. We add them, mix and send them to the refrigerator for a couple of hours. During this time, liquid will collect in a bowl of vegetables - it must be drained.

Peeled, washed onion, cut 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. We send the pepper to the pan to the onion and fry for another 5 minutes with the lid closed.

We shift the onion with pepper to the tomatoes. We wash the greens and chop it with a knife. Grind the peeled garlic with a press. Then we send the greens with garlic to the other ingredients of the snack.

We bring the vinegar to a boil, reduce the heat and boil it for 3 minutes. After that, cool the vinegar to room temperature and pour it over the vegetables. Mix everything thoroughly and set the workpiece in the cold.

According to this recipe, tomatoes with vegetables should be marinated for 2-3 days. At the same time, 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 of sugar;
• 1 st. a spoonful of 9% vinegar;
• half a bunch of greens (parsley + dill);
• 1 teaspoon of salt.

Wash the tomatoes, cut them into large pieces. We remove the stalk and seeds from the pepper, wash it and cut it with a knife into medium-sized strips. Combine peppers with tomatoes.

Grind the peeled garlic in a blender into a pulp. After we send it to other vegetables. We wash the greens, dry it and cut it finely with a knife, after which we send it to other ingredients. Mix all salad ingredients.

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

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 (herbs, garlic, 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 a variety of spices, making 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 slices.
• 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 number 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.

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Discuss

Recipes for green tomato salads for the winter: delicious preparations

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

green tomato salad

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

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

How to cook

1. Cut the tomatoes and place in a saucepan with 200 ml of water. Add salt, oil, vinegar (2 tablespoons) and bring to a boil; leave for a few minutes.
2. Tomatoes recline in a colander. To them is added onion, cut into large rings.
3. Nuts and garlic are passed through a meat grinder. In the resulting composition, you must add the remains of vinegar and spices. Mix everything.
4. When the paste becomes thick, add it to the tomatoes. Chop up some fresh herbs. We mix everything and send it to the refrigerator for an hour: let all the components combine with each other.

Pickled green tomatoes

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

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

How to cook

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

Green tomatoes with garlic

This appetizer will be relevant both for the holiday and for the everyday table. The quantity of ingredients is indicated for 3 liter jars.

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

How to cook

1. Onion is cut into wide rings, garlic - into thin plates, hot pepper - into rings.
2. Remove the green part from the horseradish, cut with chopsticks - no more than 4 cm long.
3. At the bottom of the jars, distribute half the onion and pepper. Add 3 pieces of horseradish, bay leaf, 5 black peppercorns and 3 allspice.
4. Slice the side of the tomatoes. It should look like a "book". Parsley and a slice of garlic are put into each cut.
5. The container is filled with stuffed tomatoes to the very top.
6. Boil water and pour tomatoes for 20 minutes. We cover the jars with clean lids.
7. After the time has elapsed, we move the liquid into a saucepan and pour the vegetables with the remaining boiling water.
8. To the water drained into the pan, add half a glass of fresh boiling water, sugar and salt. Bring everything to a boil and leave for 3 minutes.
9. Add hot marinade and vinegar. Water, poured a second time, we no longer need.
10. Banks must be twisted, turned over and wrapped well until completely cooled.

Stuffed Green Tomatoes

A 1 liter glass container is best suited for this blank.

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

How to cook

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

Green tomatoes in Korean for the winter

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

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

How to cook

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

Green tomatoes can be used to make many delicious dishes. We hope you enjoy some of the items presented.