Often, at the end of the vegetable season, unripe tomatoes remain in the garden beds, and you no longer want to twist the jars. What to do with them? An instant green tomato appetizer is a great way not only to preserve the harvest, but also to surprise your household with a very tasty preparation.
Unripe tomatoes have their own zest, they have a pronounced taste and smell, and preparations made with them are original and piquant. They go great with meat dishes. If you decide, for example, to end the summer season with kebabs and a strong homemade tincture, then such an appetizer will come in handy.
The beauty of instant recipes is that you can get a tasty preparation quite quickly, literally in a few days. They also retain the usefulness of the product, which is lost during heat treatment. However, such a preparation should only be stored in the refrigerator or in the cellar at a temperature not exceeding 10 degrees.
If you don’t already have similar snacks in your culinary collection, then pay attention to these recipes. They are different - spicy and not very spicy, but they all deserve your attention.
Instant green tomato snack
This recipe contains a minimal set of ingredients, but the appetizer does not lose anything from this. The results are aromatic, crispy tomatoes. The recipe is quick in every sense, from the preparation process until the appetizer is ready, you can try it in just a couple of days.
Ingredients:
- green tomatoes - 2 kg.
- garlic - 1.5−2 heads
- dill, parsley - 1 bunch each
- salt - 2 tbsp. l.
- sugar - 100 gr.
- vinegar 9% - 100 ml.
- vegetable oil - 100 ml.
- hot pepper optional
How to cook:
1. Wash the tomatoes, remove the stems, cut into medium-sized slices. Place in a wide bowl for easy stirring.
2. Add garlic, pressed through a press, finely chopped herbs, salt, sugar, vinegar, vegetable oil to the tomatoes. If you want to add some spice, you can also add finely chopped hot pepper.
3. Mix well and leave at room temperature for 2-3 hours. The salad needs to be stirred every 30 minutes so that the salt and sugar dissolve faster.
4. Place in clean jars, cover with plastic lids and refrigerate. You can also use plastic containers to store this snack.
Everyone’s tastes are different, so you can add a little less sugar and salt at the cooking stage. When the appetizer is almost ready, you can taste it and adjust it to your taste. And this applies to any recipe.
Marinating in a pan
You can pickle green tomatoes not in jars, but in a saucepan.
What you will need:
- water - 1.0 l;
- green tomatoes of the same size;
- sugar - 0.200 kg;
- vinegar 9% - 0.100 l;
- salt - 0.060 kg;
- greenery;
- garlic.
The workpiece must stand for at least 5 days, then it can be eaten.
Preparation steps:
- This “cold” option is simpler than all the others, but the taste is not inferior to them.
- Prepare selected, processed, washed tomatoes. Make not very large cuts on them. Thin slices of processed and chopped garlic must be inserted into the cuts. Place the stuffed tomatoes in a saucepan.
- Combine water, sugar, vinegar, salt and herbs. Boil the mixture and pour it into the pan with the tomatoes. Store in a cool place.
The preparation must stand for at least 5 days, then it can be eaten.
Delicious appetizer of green tomatoes with vegetables
If you want a brighter taste, add onions, carrots, and bell peppers to green tomatoes. Makes a great snack for any occasion.
Sometimes unripe tomatoes taste bitter. To improve the taste of vegetables, you can soak them in hot salted water for 20 minutes before cooking.
Product set:
- green tomatoes - 1.5 kg.
- onions - 2 pcs. large size
- large carrots - 1 pc.
- bell pepper 2-3 pcs.
- hot pepper - 1 pc.
- garlic - 1 head
- salt - 1 tbsp. l.
- sugar - 2 tbsp. l.
- spices for vegetables - 1 tsp.
- vegetable oil - 0.5 cups
- fruit vinegar 4% - 50 ml.
- water - 1 glass
Cooking method:
1. Wash the tomatoes, dry them, remove the stem. Cut into thin, medium-sized slices. Place in a bowl convenient for stirring.
2. Add onions cut into half rings, carrots grated on a Korean carrot grater, and bell peppers cut into strips. Mix everything well.
3. Add salt, sugar, water, vegetable oil, spices, vinegar. Mix everything well again. Leave for 1 hour at room temperature.
4. Then, lightly compacting, transfer the snack into a convenient container. Pour over the marinade that was created while it was standing at room temperature.
5. Close tightly with a lid and place in the refrigerator for a day. During this time, you need to shake the salad several times. In a day you can already try.
In recipes you can use green, milky ripe, and brown tomatoes.
Green tomatoes stuffed with herbs and garlic
This is a quick snack recipe. Tomatoes are pickled with the addition of herbs, garlic and hot pepper.
- unripe tomatoes – 1 kg;
- dill and parsley - 1 bunch;
- garlic – 3 cloves;
- salt – 1 tbsp. l.;
- granulated sugar – 1 tsp;
- hot pepper - 1 pod.
Choose fleshy tomatoes, since vegetables without seeds are pickled. Wash the fruits, cut them in half, cut out the place where the stalk attaches and carefully remove the seeds. Wash the greens well and chop them finely. Grind the hot pepper along with the seeds, peel and chop the garlic.
Recipe for caviar from green tomatoes, you'll lick your fingers
If you love caviar from zucchini and eggplant, then stop your attention on this recipe. Caviar from green tomatoes turns out just as good. This appetizer can be used as an independent dish or as a side dish for meat or fish.
You will need:
- green tomatoes - 2 kg
- bell pepper – 0.5 kg
- carrots - 0.5 kg
- onions - 0.5 kg
- ripe tomatoes - 1 kg
- garlic - 1 head
- salt, sugar to taste
- ground red pepper (hot) - 1 tsp.
- chopped parsley - 4 tbsp. l.
- chopped basil - 2 tbsp. l.
- vegetable oil
The recipe specifies the amount of processed vegetables.
Prepare according to the recipe:
1. Cut green tomatoes into small cubes. Place them in a deep frying pan without oil. Place on the stove and simmer. Since the oil has not been added yet, the tomatoes need to be constantly stirred until they begin to release juice.
2. Cut the bell pepper into cubes and add to the tomatoes. Simmer together, stirring occasionally, until all the liquid has completely evaporated.
3. Grate the carrots on a coarse grater, finely chop the onion. In another frying pan, fry the onion in vegetable oil until transparent, then add the grated carrots. Fry together until done.
4. Cut ripe tomatoes into small cubes and simmer briefly in a separate frying pan to remove excess moisture.
5. Place passivated vegetables with tomatoes and peppers. Stir and add a little vegetable oil if necessary.
6. Add stewed tomatoes, salt to taste, finely chopped garlic, ground hot pepper. Mix well and add a little sugar. It neutralizes the sourness of tomatoes and makes the snack more palatable. Fry together so that all the ingredients become friends with each other.
7. At the end, add finely chopped parsley and basil and keep on the stove for another 5 minutes.
8. For eating, this appetizer can be used immediately; when hot, it will serve as a good side dish for meat or fish dishes. For storage, it should be placed in clean, sterile jars, closed with lids and refrigerated.
Tomato jam
If you want to experiment and try something tasty and unusual, you can make green tomato jam. The delicacy will be a great addition to pancakes, pancakes, a tea snack or a filling for pies.
Products:
- Orange – 0.6 kg
- Water – 200 ml
- Jelly – 180 g
- Cinnamon – 2 sticks.
- Lemon – 160 g
- Sugar – 1 kg
- Tomatoes – 1 kg
Algorithm for preparing the treat:
- Wash the tomatoes before cooking. Soak the vegetables for 2 hours in a saline solution at the rate of 1 teaspoon of salt per 1 liter of water. After this, rinse the fruits with running water, dry and cut into slices. Place the vegetable slices into the pan.
Attention! Green tomatoes contain a harmful component - solanine, so it is not advisable to consume vegetables fresh. But you can make the product absolutely safe for health by first blanching the vegetables for 2-3 minutes, dousing them with boiling water three times in a row, or soaking them in a saline solution.
- In a separate saucepan, mix water and sugar. Place the container on the fire. Boil the liquid and simmer for 5-7 minutes over low heat.
- Pour hot syrup over slices of green tomatoes. Leave the mixture until it cools completely and then boil. Cook the tomatoes for 3-5 minutes after boiling and cool again, turning off the heat.
- At this time, cut the zest from the citrus fruits and squeeze out the juice. Grind the zest.
- Add citrus juice, cinnamon and lemon and orange zest to the cooled tomato mass. Boil the mixture for 5 minutes. Cool the jam for 5-6 hours.
Attention! For aroma, you can add a pinch of nutmeg and grated ginger to the preparation.
- After the time has passed, pour orange jelly into the preparation. Boil the mixture, stirring, over low heat for several minutes.
- Place the hot jam into clean jars and close the lids. Store treats in the refrigerator.
Over the course of a few weeks, the jam will thicken and turn into jelly.
Jam
Snack green tomatoes "Armenian"
Few people remain indifferent to such a snack as “Armenians”. Stuffed green tomatoes are crispy, tasty, aromatic and will decorate your table.
Products for the recipe:
- green tomatoes - 5 kg.
- chili pepper - 3−5 pcs.
For filling:
- garlic - 200 gr.
- carrots - 3 pcs.
- cilantro, dill, basil - one bunch each
- for marinade per 1 liter of water:
- salt - 1.5 tbsp. l.
- sugar - 2 tbsp. l.
- vinegar 9% - 100 ml.
- peppercorns, bay leaf, mustard seeds
How to do:
1. Mix finely chopped herbs and garlic, grated carrots in a cup.
2. Prepare the dishes in which you will marinate the appetizer. This could be a saucepan, plastic container or bucket. Cut the hot chili pepper into thin rings. Place a few hot pepper rings on the bottom of the dish.
3. Make cross-shaped cuts in the tomatoes, but not all the way, the vegetable should retain its shape. Uncover the tomato and add the filling, compacting slightly.
4. Place stuffed vegetables in a bowl in one row, add hot pepper rings, and place in the next row. So fill the dishes to the end.
5. Boil the marinade in a separate pan. Pour water, add sugar, salt, add a few bay leaves, peppercorns and mustard seeds. Bring to a boil, simmer for 5-7 minutes, add vinegar.
6. Pour the hot marinade over the tomatoes. The recipe indicates a calculation for 1 liter of water, but you need to make enough marinade to completely cover the tomatoes.
7. Either cover the dish with a tight lid so that the tomatoes do not float, or cover it with an inverted plate and place pressure on top, for example, a small pan of water. Leave at room temperature for 2-3 days. During this time, the “Armenians” will be salted and the appetizer can be served. This product should be stored in a cool place.
A set of greens can be made to your liking. You can also add finely chopped bell pepper to the filling.
Green tomatoes slices
The principle of quickly cooking tomatoes in jars is not as complicated as it seems.
What you will need for this:
- green tomatoes - 0.350 kg;
- onion - turnip - 0.100 kg;
- black peppercorns - 0.003 kg;
- cloves - 5 buds;
- garlic - 0.010 kg;
- salt - 0.030 kg;
- sugar - 0.060 kg;
- citric acid - 0.005 kg;
- water - 0.500 l;
- gelatin - 0.015 kg;
- bay leaf - 3 pcs.
The principle of quickly preparing tomatoes in jars is not as complicated as it seems
Cooking technology:
- Cut the prepared tomatoes into slices.
- Pre-sterilize the containers in which canned green pickled tomatoes will be stored. For this purpose, place a colander on a large saucepan. In it is a glass container turned upside down. Boil it like this for 20 minutes. Take out the jar. Place onion, garlic, pepper and cloves cut into half rings at the bottom. Last but not least, tomatoes. Place a bay leaf between the fruits. Sprinkle salt, sugar and citric acid on top.
- Dissolve gelatin in not very hot water. Set aside for half an hour to swell. When the gelatin swells, you need to dissolve it in a water bath. Combine with the remaining water and pour the whole mixture over the workpiece. Seal the jars carefully. Cool.
Georgian green tomatoes in their own juice without vinegar
This recipe will appeal to those who do not like adding vinegar to preparations. It will take a little longer to prepare such a snack, but it is worth the wait.
Ingredients:
- green tomatoes – 4 kg.
- parsley, dill, celery - 1 start each
- garlic – 1 head
- hot red pepper – 3 pcs.
- salt – 2 tbsp. l. with a slide
Prepare according to the recipe:
1. Wash the tomatoes, remove the stems and cut them into slices.
2. Finely chop the greens and hot peppers. Place in chopped tomatoes, add garlic, pressed, and salt. Mix everything well and place tightly in jars.
3. Cover with lids and leave at room temperature for 2 days. During this time, the vegetables will give even more juice and the tomatoes will become limp. You can add more tomatoes so that the jar is completely filled. Leave in the room for another 3-5 days. The salting time depends on the temperature in the room.
4. When the tomatoes are salted, move them to a cool place or in the refrigerator.
To prevent the snack from souring, you can stop the fermentation process by adding vodka. For a 3-liter jar you need to pour 120 ml. vodka.
Whole green tomatoes pickled with mustard
I want to tell you how to make pickled green tomatoes at home. It is better to prepare this snack in 3 liter jars.
Products per bottle:
- 2 kilograms of tomatoes
- head of young garlic
- green dill bush
- 3 dessert spoons rock salt
- the same amount of mustard and fine sugar
More deliciousness:
Crispy, spicy, incredibly aromatic pickled zucchini for the winter: 7 recipes
How to do:
Treat the washed bottle with steam. Wash the green tomatoes and place them on a towel. Peel the garlic.
Place herbs, garlic, and whole tomatoes in a glass container. Add salt, mustard and sugar.
Fill the fruits with cold water. Place the filled container in a deep bowl; during fermentation, the brine will collect in the container and not spread over the table.
Preservation should be kept warm for five days. Then we close the bottle with vegetables with a nylon lid and put it in the refrigerator. In two weeks the tomatoes will be finger-licking good.
Appetizer with green tomatoes and cabbage - quick and tasty
For variety, I offer another recipe, in which, in addition to green tomatoes, there will also be white cabbage and it is also prepared without vinegar. This salad is made very quickly, but it turns out very tasty. Try it!
What you will need:
- green tomatoes - 4 kg.
- cabbage - 2 kg.
- garlic - 3 heads
- hot pepper - 5−6 pcs.
- dill - 1 bunch
- salt - 3 tbsp. l.
Cooking method:
1. Wash the tomatoes and cut into small slices, chop the cabbage finely.
2. Place the prepared vegetables in a wide cup, in which it will be convenient to mix. Add chopped garlic, hot pepper, dill, salt.
3. Mix the appetizer well, lightly crushing the vegetables. It's better to do this by hand. Leave the salad for a day at room temperature. It needs to be stirred every 5 hours.
4. Then put it in jars and store it in a cool place.
Prepare a quick, spicy appetizer from green tomatoes called “gorloder”
Fans of hot sauces will definitely love this appetizer. It can be served with meat, first courses, and can be used to make sandwiches with sausage or lard.
You will need:
- green tomatoes - 1 kg.
- carrots - 1 pc. large size
- bell pepper - 5 pcs.
- hot pepper - 1 pc.
- horseradish root - 100 gr.
- garlic - 1 head
- salt - 50 gr.
- sugar - 50 gr.
- vegetable oil - 50 ml.
- apple cider vinegar - 50 ml.
- greens to taste
How to cook:
1. Wash the vegetables, cut off the stalk of the tomatoes, peel the carrots, garlic, peel the horseradish root, remove the stalk and seeds from bell and hot peppers. If you want to add greens (parsley, dill), you need to wash them.
2. Grind the prepared products in a meat grinder. Add salt, sugar, vegetable oil, vinegar, mix well. Let stand for a while at room temperature until the salt and sugar are completely dissolved.
3. Transfer to clean, dry jars and store in the refrigerator.
Description of preparation:
Those who have a summer house or their own vegetable garden often face the problem of an unripe harvest.
It’s getting colder, and the tomatoes don’t have time to ripen, but it’s a pity to throw them away, and it’s not worth it. My version of green tomatoes without seaming will appeal to lovers of spicy and piquant things. The recipe contains mustard, hot pepper, garlic and coriander. A set of these spices gives simply amazing aroma and taste. So, watch how to cook green tomatoes without seaming! Main ingredient: Vegetables / Tomato / Green tomatoes Dish: Preparations / Marinating / Salads Diet: Preparations without
