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 perfectly stored at room conditions, even at a temperature of 24-26 degrees Celsius. Nothing will happen to the workpiece, everything is taste properties They are perfectly preserved and have a shelf life of 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 with a knife into 3-4 parts, crush 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 and have an attractive appearance and awaken the appetite of everyone around.
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 prevents pathogenic microorganisms from multiplying, therefore long-term storage will be provided 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 large saucepan, pour water so that most of the jar is under water, and then heat the contents and sterilize the workpiece 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;
- on the tip of a sharp knife ground pepper;
- 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:
- 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.
- 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 with any in an accessible way: Can be done 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. Suitable for salted green tomatoes vegetable stew, both meat and fish dishes, the appetizer is versatile and will come in very handy at any dinner.
Wash the jars well, no need to sterilize. Distribute onion and hot pepper equally at the bottom of liter jars, add 3-4 pieces of horseradish stem, bay leaf, 5 black peppercorns and 3 allspice peas to each jar.
Wash green tomatoes and cut on the side on one side (it looks like a “book”). Place a small sprig of parsley and a slice of garlic into the cut of each tomato.
Fill the jars with green tomatoes stuffed with garlic and parsley to the very top.
Boil in a saucepan more water So that there is enough water for the next filling, pour the tomatoes for 20 minutes, cover the jars with clean lids.
After the time has passed, drain the water from the cans into the pan and pour the remaining boiling water over the contents of the cans again. Add half a glass of fresh boiling water, as well as sugar and salt, to the marinade poured into the pan. Bring the marinade to a boil and let it simmer for 3 minutes.
Drain the water that was poured a second time into the sink; it will no longer be needed. Pour vinegar into jars and add hot marinade. Using a seaming wrench, tighten the jars, turn them upside down and wrap them in a warm blanket until they cool completely.
After cooling, put the jars with delicious green tomatoes with garlic inside into the pantry and store at room temperature. In winter, such an appetizer will decorate both weekday and holiday tables.
Have delicious autumn preparations!
The marinade mixture consists of salt, sugar and vinegar dissolved in water. Dissolve salt and sugar in water while heating and stirring and boil for 10-15 minutes. Then add the spices there and keep on the fire for 15 minutes at a temperature close to boiling, but do not boil, since when boiling the natural substances of the spices evaporate. I usually don't do this, but put them straight into the jar. You can change the set of spices depending on your personal taste and capabilities. Then add acetic acid to the fill. You shouldn't add it right away because When the filling boils, the acid evaporates, this makes the filling weaker and its preservative effect decreases.
It is not necessary to add acetic acid to the filling; you can simply pour the required amount into prepared jars of tomatoes. And one more important nuance: marinades are of better quality when they are prepared using fruit or grape vinegar.
Remove the stems from tomatoes prepared for canning. Wash the tomatoes thoroughly; if they are large, cut them and place them in sterilized jars. And then fill the tomatoes with the prepared filling, if necessary, sterilize them and close them. If you are afraid that the tomatoes will become too soft during sterilization, it can be replaced by pasteurization at 85*C.
Canned green tomatoes for the winter
collection of 12 recipes
1. Green tomatoes stuffed with garlic
Filling (for three liter jars):
- 1 liter of water
- 1 cup granulated sugar
- 1 tbsp. spoon with a heap of salt
- 0.5 cups 9% vinegar
- horseradish, dill, parsley
Make cuts on the tomato in several places. Stick thinly sliced garlic into these slits. I cut all the tomatoes in half, and the large ones into four parts. Place green tomatoes in jars and fill with hot brine. Sterilize for 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 until cool.
My husband loves the Garlic Stuffed Green Tomatoes. In terms of taste, among canned tomatoes, men gave them first place.
2. Stuffed green tomatoes prepared for the winter from Elena Puzanova
3. Drunk green tomatoes
Filling (for 7 - 700 g jars):
- 1.5 liters of water
- 4 tbsp. spoons of sugar
- 2-3 tablespoons salt
- 3 bay leaves
- 2 cloves garlic
- 10 peas of allspice black pepper
- 5 pcs. carnations
- 2 tbsp. spoons of vodka
- 2 tbsp. spoons 9% vinegar
- a pinch of hot red pepper
Pour the prepared marinade over the tomatoes, sterilize for 15-20 minutes and roll up. The jars keep well even at room temperature.
4. Salted green tomatoes with herbs in Georgian style from Dankino Hobby
5. Finger-licking green tomatoes
For 3 kg. tomatoes
200 gr. herbs: parsley, dill, cherry (or currant) leaves
100 gr. onions(I chopped half an onion into each jar)
1 head of garlic
- 3 liters of water
- 9 tbsp. spoons of sugar
- 2 tbsp. spoons of salt
- 2-3 pieces bay leaves
- 5 peas allspice
- 1 cup 9% vinegar
- vegetable oil(taken at the rate of 1 tablespoon per liter jar)
The same tomatoes can be cooked with another fill(for a 3 liter jar):
- 1.5 liters of water
- 1 tbsp. spoon of sugar
- 1 tbsp. spoon of salt
- 1 tablespoon vinegar
- 1 tbsp. spoon of vegetable oil
First put the herbs, garlic, and vegetable oil in the jar. Then tomatoes, and onions on top. Add vinegar to the prepared filling and pour the hot marinade over the tomatoes. Sterilize for 15 minutes.
6. Preservation of green tomatoes from Elena Timchenko
7. Green tomatoes are “delicious”
- 1 liter of water
- 4 tbsp. spoons of sugar
- 3 teaspoons salt
- 100 gr. 6% vinegar
- sweet bell pepper
Place tomatoes and slices bell pepper into jars, pour boiling water twice, boiling brine the third time and roll up. Tomatoes are obtained very tasty.
I covered these tomatoes in tomato juice, but without adding 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 flooded tomatoes juice, I added 1 tablet of acetylsalicylic acid (aspirin) to a liter jar and immediately rolled up the lid.
8. Pickled, barrel tomatoes from Maxim Punchenko
9. Green tomatoes with “miracle” gelatin
Filling with 1 liter of water
- 3 tbsp. spoons of salt
- 3 tbsp. spoons of sugar
- 7-8 pcs. bay leaf
- 20 allspice peas
- 10 pieces of cloves
- Cinnamon
- 10 gr. gelatin
- 0.5 cups 6% vinegar
Pre-soak the gelatin in warm water for 40 minutes. Make the filling, boil it, add gelatin and vinegar to it, and boil the filling again. Pour the filling over the tomatoes and sterilize for 5-10 minutes.
I’ve never tried green tomatoes with gelatin, but I’ve heard good reviews. Therefore, I closed two portions: green and brown tomatoes.
P.S. No wonder these tomatoes were called “Miracle”. They turned out very tasty and my girlfriends were delighted with them.
10. Green tomatoes with cabbage
Fill:
- 2.5 liters of water
- 100 gr. salt
- 200 gr. Sahara
- 125 gr. 9% vinegar
- Dill
Parsley
bell pepper
Coarsely chop the green tomatoes and cabbage and place in a jar with spices. Pour boiling water the first time, let it stand for 20 minutes, the second time with the finished filling. Add 1 aspirin tablet to a liter jar and roll up.
This is my coworker’s recipe, it makes very tasty tomatoes.
I used this recipe to cover two types of tomatoes: with filling and in tomato juice. I added salt, sugar and a little cinnamon to the cooked tomato. Boiled for 5 minutes. The tomatoes placed in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked green tomatoes in tomatoes and cabbage more (I generally like tomato sauce).
Chef's tip: It is better to replace the aspirin tablet with 60-70 ml. vodka, the effect is the same.
11. Soaked, pickled, salted tomatoes from Artur Shpak
Fill:
- 1.5 liters of water
- 1 tbsp. spoon of salt
- 5 tbsp. spoons of sugar
- 70 gr. 6% vinegar
- Allspice
- Parsley
- Apples
- Beet
Place a few tomatoes in a jar apple slices and 2 small circles of peeled beets. Depends on the amount of beets rich color brine and taste. Do not add more than 2 pieces of beets, otherwise the brine will taste astringent. Pour boiling water over it for 20 minutes. Then make a filling from this water and boil it. Pour hot brine over the tomatoes and cover with a lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled them for 5 minutes with vinegar, and then poured them into jars. Such delicious tomatoes I was treated to a meal by a friend at work.
The same tomatoes can be made without beets, and they also turn out very tasty.
Tell us which recipe did you like best?