If you want to learn how to pickle Green tomatoes for the winter, recipes marinated with garlic and carrots, then on this page of our website greednews.su we have collected information for you, videos and recipes with instructions on how to do it correctly.
Tomatoes are usually eaten ready-made, usually they are red, yellow, black and other colors, but some people like green, unripe tomatoes. You will probably be surprised how you can eat ripe green tomatoes and is it really tasty? Yes, it’s really very tasty and kind of replaces cucumbers. As you may have guessed, green tomatoes are eaten in pickled, soaked and salted form. When pickled, green tomatoes acquire a very interesting taste that is unique to them, and therefore many people like to pickle them. You can also marinate them for the winter with various spices and garlic and carrots, for example. Also very good for pickling, of course, black pepper, bay leaf and dill. These ingredients are usually a must for any pickling. If you want to please your household with delicious and interesting dishes, then we are waiting for you on our pages. We will try to provide interesting recipes in the cooking section.
Before moving on to the recipes, I’ll tell you a little about the advantages and disadvantages.
Advantages: good taste characteristics, high yield, low maintenance requirements, the possibility of whole-fruit canning and a long storage period.
Conditional disadvantages include the color of the peel itself, due to which the fruits are mistaken for unripe tomatoes.
So, now let's get to the recipes themselves.
Marinated green tomatoes, very tasty - the recipe is finger licking good
I'll start with the most common pickling recipe.
You will need:
- 400 grams of tomatoes;
- 0.6-0.8 l of water;
- medium sized carrot;
- bell pepper;
- onion head;
- 3 medium garlic;
- 50 ml vegetable oil;
- 30 ml table vinegar;
- 50 grams of table salt;
- a pinch of ground black pepper.
How to cook step by step:
Prepare the ingredients: wash the vegetables, remove the peels from the carrots and the peels from the onions.
The tomatoes are cut into 4 parts (the core can be left or removed, at your discretion) and placed in a separate deep container.
Carrots are chopped as for Korean salad in the form of long straws.
The onion is peeled, washed and cut into pieces of equal size. Additionally, each part is also chopped into half rings.
The seeds are removed from the pepper, then washed well and cut into ribbons or strips.
Add salt and pepper. Chop the garlic.
Everything is thoroughly mixed in a separate container, after which it is sent to simmer. Oil and vinegar are added according to taste preferences. Bring to a boil.
After boiling, reduce the heat and simmer until the tomatoes are soft enough. This usually takes from 20 to 30 minutes. After this, turn off the stove and let it stand for a little longer.
You can eat the salad immediately after preparation. Due to the presence of vinegar in the ingredients, the salad is sometimes canned for the winter. For preservation you will need a 1 liter jar. It makes an excellent winter preparation.
How to dry pickle tomatoes with garlic and herbs - up to 8 hours
We need:
- Durum tomatoes – 1 kg
- Green onions - 1 small bunch
- Dill - 1 bunch
- Cilantro - 1 bunch
- Garlic - 2-3 medium cloves
- Juice of 1 lemon
- Salt - 1 tbsp. heaped spoon
- Sugar - 2 teaspoons without a slide
- Ground black pepper - 1 level teaspoon
Important Notes:
Firm varieties of tomatoes suitable for salting are often referred to in the market by the general term “pink”. We took medium sized vegetables. Each weighs 150-180 g.
Preparation.
Let's prepare washed dry tomatoes.
Using a knife, remove the stem bed: cut out the green spot in a circle - deep, like a funnel.
We cut each vegetable into 4 parts, crosswise - deeply, but not completely (!).
Place it in a large container where we will salt it. The choice is glass, enamel, stainless steel.
Important!
For this container it should be easy to organize the pressure under which our tomatoes will be salted.
Let's prepare minced meat with garlic and herbs.
Finely chop the greens that you decide to use. Combine the cuts in a convenient bowl. Pass the garlic through a press, add to the greens and mix.
Mix sugar, salt and ground black pepper to get a mixture of seasonings.
Squeeze lemon juice from 1 lemon using a convenient method. For example, with pressure we roll the fruit with our palm on the table back and forth. Cut in half and squeeze out the juice from both halves.
Stuff the tomatoes.
It is convenient to work with your hands. We wash our hands and put the mixture of salt, sugar and pepper into the tomatoes. We don’t just add salt on top of the slightly opened vegetable, but grease the entire surface of the cuts with sweet-pepper powder.
Now sprinkle lemon juice over each grated vegetable - again over the surface of the pulp in the cuts. It is convenient to drip with a spoon to distribute the juice evenly.
Note!
Dry pickling is a great way to pickle tomatoes of different sizes in one batch. Of course, not little ones and giants, but reasonable deviations from the average size are possible.
Thanks to the individual processing of the salted mixture, we can focus on the size of the fruit and salt one tomato more or less than another. Since we calculate the amount of salt, sugar and pepper based on the total weight of the vegetables, all that remains is to distribute the sprinkles on the tomatoes according to their size.
Processed vegetables are ready to receive green mince. We fill them tightly with a garlic herb mixture. A little more accuracy! The vitamin mince should be between all the slices, and not just in the central hole.
We send it to salt.
Place the pressure on the stuffed vegetables and leave at room temperature for 5-7 hours so that they are thoroughly salted.
A heavy structure can be two layers of cling film and a container of water. Or a flat plate and a bottle of water. Whatever works for you to press all the vegetables to the bottom of your chosen container.
When the salting time has passed, we remove the pressure and see what we got...
Beauty: fragrant, fast and delicious!
How to pickle green tomatoes in jars for the winter like in a store - Soviet recipe
In Soviet times, almost every food counter had pickled green tomatoes in 1-liter and 3-liter jars. They were prepared, of course, in factories and factories, and the recipes were very different.
You can try making a similar preparation at home.
To do this you will need the following ingredients:
- 4 kg of green tomatoes;
- 4 laurel leaves;
- 10 ml vinegar;
- 2 liters of water;
- 4 clove buds;
- 30 black peppercorns;
- 2 chili;
- fine salt (150 g);
- 150-160 grams of sugar.
Additionally: three 3-liter jars.
How to marinate:
Wash containers thoroughly and treat with steam. Can be kept in the oven for a few minutes.
In each jar, place herbs and spices on the bottom and lay tomatoes on top, filling the container completely.
In a separate pan, boil water and pour it into jars for 5 minutes, after which it is poured back into the pan, adding salt and sugar. Bring to a boil again.
When boiling, the marinade is immediately poured into jars and rolled up. Turn it upside down, wrapping it in a warm blanket.
Cooled pieces are removed for storage.
Instant lightly salted green tomatoes
You can ferment unripe tomatoes quite quickly. In this recipe, tomatoes are combined with bell peppers for a richer, more varied flavor.
- medium-sized green tomatoes – 22 pcs.;
- bell pepper – 14 pcs.;
- hot pepper – 1 pod;
- garlic – 70 g;
- sugar – 2 tbsp. l.;
- refined vegetable oil – 200 ml;
- herbs and salt to taste.
Peel the bell pepper, cut into pieces and place in a blender bowl. Send peeled garlic cloves and peeled hot peppers there. Grind everything and mix.
Cut the green tomatoes in half, remove the stems and cut into half rings. Place in a deep bowl. Sprinkle the tomatoes with salt and sugar, top with the prepared pepper and garlic dressing and finely chopped herbs. Pour in vegetable oil and stir. Let the salad stand for 2-3 hours and you can serve. Place the remaining salad in a container with a tight lid or jar. It can be stored in the refrigerator for about 2 weeks.
Green pickled tomatoes for the winter - a simple recipe without sterilization with vinegar
This recipe does not require sterilization.
You will need:
- 2 kg of tomatoes;
- 4 tbsp. spoons of sugar;
- 1 liter of water;
- 2 bell peppers;
- 3 tsp salt;
- 100 ml vinegar 9%.
Additionally: two 2-liter jars.
Recipe:
Tomatoes that are not yet ripe enough are thoroughly washed and cut into 2 parts. Those that are smaller in size are left whole.
The fruit stalk of the pepper is removed and the seeds are removed from the inside. Cut into approximately 4 equal parts.
Boil water in a separate container and pour in the vegetables for a quarter of an hour.
Pour into a boiling container, then pour in the vegetables a second time.
After a quarter of an hour, pour it back into the pan and put it on the stove, bringing it to a boil for the third time. Add sugar, salt, vinegar.
The resulting marinade is poured over the tomatoes and peppers, and the lids are rolled up.
The resulting pieces are left to cool, wrapped in a towel.
Recipe for lightly salted tomatoes in honey marinade with vinegar for a day
When I first saw this recipe on the Internet, I immediately decided to try it out. I was especially interested in the presence of honey in the marinade. And, let me tell you, I was delighted, like all the tasters of the resulting snack. Honey, together with other marinade products, gives a unique aroma and taste. So light, sweet and sour. It’s unlikely that you’ll be able to limit yourself to just one tomato; your hand reaches out to take more and more.
Ingredients:
- One and a half kilograms of ripe tomatoes
- 5-6 cloves of garlic (to taste)
- Any greens to taste (celery, dill, cilantro, parsley)
Brine:
- One and a half liters of water
- 3 tablespoons liquid honey
- Half a glass of table vinegar (apple vinegar is fine)
- 3 tablespoons salt
- A couple of lavrushins
- 10 pieces allspice peas
- A pair of carnation umbrellas
Preparation:
1.First of all, let's prepare the brine. After all, we need it cooled down. While it cools, you can cook the vegetables themselves. Pour water into the pan. Stir in the salt, add bay leaves, peppercorns, and cloves. Install on the stove.
2.Pour in vinegar and stir everything well. Wait until it boils. After this, you need to immediately remove from the stove, remove to cool to 45 degrees.
3. All harvested greens must be washed. After this, be sure to shake it off the water or even dry it on paper towels. Chop as finely as possible. You can take any aromatic herbs - dill, basil, cilantro, parsley and so on. Combine all the greens in one deep bowl. Finely chop the peeled garlic and place it in a bowl with herbs. Mix everything thoroughly.
4.Now let’s move on to preparing the tomatoes themselves. They should be ripe, but at the same time, elastic. They need to be washed and dried well. Now they need to be cut as follows - turn the tomato down at the place where the crust is from the stalk. Next, you need to cut towards the same crust, lengthwise, without cutting about a centimeter to it. Now each cut needs to be filled with a mixture of garlic and herbs. After this, press down and transfer the prepared tomatoes into a clean, wide jar or other deep container. It does not need to be sterilized, because the snack is not intended for long-term storage.
5. Meanwhile, the marinade has already cooled down. Add liquid honey to it. If yours is hard and candied, you can melt it in the microwave or steam it. Stir everything well.
6. Place the saucer in the jar upside down. If there is no suitable one, then you can put a leaf of horseradish. Now pour in the prepared marinade, along with all the ingredients in it. To cover with a lid. If desired, you can install a bend on top. Leave on the counter for 3-4 hours until the contents have cooled completely. Then transfer to the refrigerator. The total infusion time is about a day.
Hot marinate green tomatoes whole in jars
This method of pickling green tomatoes in their entirety in jars using the hot method is usually classified as “classic”. This is basically how many people marinate. The recipe is quite simple.
Ingredients:
- 2 kg of tomatoes;
- 1 – 1.5 liters of water;
- 80 g sugar;
- 100 grams of table vinegar (5%);
- laurel leaf;
- 60 grams of table salt;
- allspice peas, black pepper - to taste.
Additionally: two 2-liter jars.
Marinating for the winter:
The tomatoes are washed, dried and placed in sterilized jars.
Prepare the marinade separately, adding all the ingredients to it at once. Only vinegar is added 20 minutes after the contents boil.
Tomatoes are poured with marinade, covered tightly with lids. Sterilize for 10 minutes.
After cooling, place into storage.
Lightly salted tomatoes with garlic and herbs in hot brine in a pan
A simple way to prepare a delicious snack for a feast or just for yourself. You will need a minimum amount of products that you probably already have in your kitchen. The marinade is very piquant, so the tomatoes turn out very tasty, a little spicy. I recommend trying it!
Ingredients:
- 2 kilograms of tomatoes
- Fresh herbs to taste (for example, dill and parsley)
- Approximately 10 cloves of garlic (to taste)
- Tablespoon coarse salt
- Spices to taste
- Tablespoon of granulated sugar
- Tablespoon dry mustard (powder)
Preparation:
1.Tomatoes for this method will need to be ripe but strong. Slivka tomatoes or other similar tomatoes are ideal. The skin should be dense enough, as well as the pulp, so that during the salting process they do not turn into porridge.
2.Wash them very well and dry them after that. Approximately a third of the way through, from the side of the stalk, make cross-shaped cuts. The crust itself from the tail needs to be removed. This cut will help to better salt the vegetable pulp.
3.Rinse all harvested greens. Dill and parsley are perfect. If desired, you can add cilantro, basil and other aromatic herbs. Finely chop them and place in a separate bowl. Peel the garlic, press it in a press or finely chop it with a knife. Stir everything very carefully so that the garlic and all the herbs are evenly combined.
4. Stuff each tomato along the cuts with this aromatic mixture. Tamp down the filling well and press the tomato itself with your hands. Place in a suitable high-sided bowl. For example, a saucepan or salad bowl.
5.Put water on the stove. As soon as it boils, dissolve sugar, mustard and salt here. Remove from heat and cool until warm, slightly hot. Pour the prepared marinade over the tomatoes to the top. Place a plate on top, and press down on it so that it presses the tomatoes tightly, but does not crush them. A half-liter jar of water will do.
6.Leave for a day, right on the kitchen table. Then you can serve it to the table. Then they can be stored in the refrigerator.
Delicious green tomatoes for the winter with garlic and carrots in Armenian
This dish can be called independent. This is also an excellent dish as an addition to main courses.
Products:
- kg of tomatoes;
- a couple of carrots and sweet peppers (you can take ground paprika);
- several garlic cloves;
- greens (cilantro, dill, celery, spinach);
- cabbage head;
- 0.5 l of water;
- salt, sugar;
- hot pepper.
Additionally: one 2-liter jar.
Preparation recipe:
The cabbage is chopped very finely, then salted and crushed with some effort. Juice should form.
Peppers and carrots are also chopped into strips. Along with them, 1/3 of the specified amount of garlic and 1/3 of herbs.
Mix everything thoroughly until smooth. This mass will become the filling for the tomatoes.
The tomatoes are cut and stuffed.
Place herbs, garlic, and tomatoes in jars. Sprinkle additional garlic on top. So in several layers, up to the very top of the jar.
Prepare a salted marinade separately and pour it over the tomatoes.
After cooling, the workpiece is stored for 4 days in a cool place protected from light.
How does it taste?
It turns out really tasty and appetizing, and is prepared simply and quickly - all the characteristics of a successful recipe are obvious! And it’s also very convenient: if you’re expecting guests and want to surprise them with an interesting appetizer, these green tomatoes can be prepared in advance and stored in the refrigerator for several days. In this quick way, tomatoes can be pickled in a jar, or just in a bowl.
Sweet pickled green tomatoes for the winter
This recipe is for lovers of sweet preparations.
The following products will be required:
- 0.6 kg tomatoes
- 1.5 liters of water;
- 200 g sugar;
- 30 grams of salt;
- 100 ml 9% vinegar;
- 1 bay leaf;
- 3 black peppercorns.
Additionally: one 1.5 liter can.
How to marinate:
To avoid cracking of tomatoes, you need to make punctures at the location of the stalk and place them in prepared jars.
Boil water in a separate container, then fill the jars with water for a quarter of an hour.
The water is drained and used as a base for preparing the marinade. All ingredients are added at once, except vinegar.
The resulting marinade is poured over the tomatoes and covered tightly with lids.
The sweet preparation of green tomatoes is ready.
Marinated green tomatoes with horseradish and garlic: a simple recipe
Take:
- Small tomatoes (green) – 4.5 kg
- Horseradish root, garlic, hot pepper - 200 g each.
- Citric acid – 2.5 teaspoons or vinegar 9% – 0.5 liters
- Sugar – 2 cups
- Salt – 1 glass
- Water - about 5 liters
Prepare 5 boiled liter jars with iron lids. Wash the vegetables.
Cut the horseradish, garlic and pepper into slices and rings. Divide evenly among jars.
Place the tomatoes on top and pour boiling water over them for 15 minutes, then remove the water. Pour new boiling water over the tomatoes again. After 15 minutes, pour the water into the pan and bring to a boil.
Dissolve acid, salt and sugar in it. Pour in the tomatoes and roll up the iron lids.
How to make an amazing dish from unripe tomatoes, more like a dessert because of its sweet and salty taste. However, these tomatoes unexpectedly go well with fried meat. Be sure to try it! Preparing unusual sweet tomatoes with cinnamon and sweet pepper will not take much time.
More deliciousness:
7 delicious recipes for quick-cooking pickled zucchini: eaten instantly!
The most delicious green tomatoes in Korean
This is one of my favorite recipes because I really love Korean cuisine. It could well be called exotic. When preparing it, it is important to choose fruits of the same size.
You will need:
- 0.75 kg of green tomatoes;
- 40 ml of vinegar and odorless vegetable oil;
- 30 g sugar;
- 15 g salt;
- 5 garlic cloves;
- chili (about 2/3).
Additionally: one 2-liter jar.
You can replace the chili with paprika.
How to cook:
The tomatoes are thoroughly washed and dried, after which they are cut into pieces of the same size. Be sure to remove the stalks.
Chopped vegetables are placed in a separate container, crushed garlic and chili peppers, cut into small pieces, are squeezed out on top.
Add salt and sugar.
Add oil and vinegar.
Vegetables sprinkled with spices are mixed and removed for 30 minutes. During this time, the juice should begin to move.
Place the tomatoes in a prepared container, add juice and place in the refrigerator.
After 24 hours, the product can be eaten.
Spicy green tomato appetizer
How to quickly and deliciously pickle instant green tomatoes in just 10 minutes?
We take the following products:
- Tomatoes – 1 kg
- Garlic heads – 2 pcs.
- Hot pepper pods – 1 pc.
- Vinegar – 50 ml
- Salt – 30 g
- Sunflower oil – 1 tbsp.
Green tomato appetizer
Mark your time and let's get started:
- Prepare “milk ripe” tomatoes, which can be identified by the whitish color of the fruit. Wash the tomatoes, remove the stems. Dry the vegetables and cut into slices.
Attention! For the preparation, you can take not only green tomatoes, but also add brown ones.
- Peel the garlic cloves and puree in a blender.
- Rinse the capsicum with water, cut into pieces and also grind in a blender.
Attention! To make the snack less spicy, remove the seeds from the pepper.
- Place the chopped tomatoes in a deep container and mix with garlic and capsicum. Add vinegar, oil and salt to the appetizer, stir well. Leave the vegetables to juice for 15-30 minutes.
- Compact the workpiece into glass jars. Pour the resulting juice into jars. If there is not enough liquid in the jar, add cold boiled water. Shake containers with unripe tomatoes well. Taste the brine and add a little salt if necessary.
- Close the jars with nylon lids and put them in a cool place. You can taste the spicy appetizer the next day, flavored with olive oil and sprinkled with herbs.
Salted green tomatoes for the winter, like barrel tomatoes - a simple recipe in jars
Barrels made of oak were used to prepare pickled vegetables. Today this tradition has been lost and ordinary glass jars are used. They are much more convenient to use.
You will need:
- 2 kg of tomatoes;
- 10 g tarragon and parsley;
- 60 grams of fresh dill;
- 1/3 hot pepper;
- 2 garlic cloves;
- 10 grams of currant leaves;
- 12 peppercorns.
- For the marinade:
- water – 1.5 liters;
- salt – 70 g;
- sugar – 100 gr.
Additionally: two 2-liter jars.
Preparation:
Vegetables and herbs are thoroughly washed with running water. Dry it.
Greens are divided into 3 parts.
Peel and cut the garlic into thin slices.
The hot pepper is also cut into 3 parts.
Boil water, then add salt and sugar and cool for a few minutes.
First lay out the greens, peppercorns, and 1/3 of the garlic at the bottom of the container. On top are tomatoes, herbs, garlic, peppercorns.
The container is filled with tomatoes to the very top, and herbs, garlic, and pepper are placed on top.
The tomatoes are filled with brine, maintaining the liquid level so that it is slightly higher than the level of the tomatoes.
The top of the container is covered with gauze, leaving air access. Removed for 3 - 4 weeks. Fermentation can also take a longer period - from 40 to 45 days. The fermentation time is influenced by temperature indicators. The most suitable temperature is from 20 to 23 degrees. When the temperature is lower, processes slow down. If the temperature is exceeded, the tomatoes will spoil.
Store only in the cold.
Proportions for 1 liter of water
It is difficult to determine exactly how much salt, sugar and vinegar should be added per liter of water for pickling green tomatoes. It all depends on what taste the finished product should have.
The standard option is when sugar is added twice as much as salt. In this case, the tomatoes are not sour or salty, but sweet and pickled.
The amount of vinegar in most recipes is standard, although sometimes housewives prefer to use citric acid as an alternative.
Tomatoes can be called a universal vegetable for canning. Fruits can be pickled not only when ripe, but also green. If you choose the right recipe and strictly follow the technology, the result will definitely exceed all expectations.
Delicious green tomato salad
The last recipe for today is a salad of green pickled tomatoes. It can be added to soups, made as a filling for canapés and pizza. It is done very quickly and easily. It only takes a couple of minutes to prepare.
Products needed:
- 6 pickled tomatoes;
- 1/4 medium sized onion;
- 10 olives;
- fresh greens;
- olive oil.
How to prepare winter salad:
Tomatoes are cut into 4 parts. When the fruits are not very large, it is enough to divide them into just two halves.
Finely chop the onion.
Olives are cut into circles.
The greens are chopped.
The products are placed in a separate container, seasoned with mustard and oil. Mix everything thoroughly.
Before eating, the salad should steep well for 20 - 30 minutes. The delicious salad is ready.
Watch the Video recipes and instructions on how to prepare Green tomatoes for the winter, marinated at home with garlic and carrots:
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The benefits of pickled tomatoes
These tomatoes are suitable for dietary nutrition. Their composition is mostly simple: vegetables, spices, vinegar, herbs. Despite the fact that vinegar “kills” some of the beneficial properties, vitamins and minerals are still retained in vegetables.
Among them, a special role is played by:
It has also been proven that pickled tomatoes have a beneficial effect on the nervous system, lower blood cholesterol levels, and normalize blood pressure.
Reference. These vegetables strengthen bones and help nutrients be absorbed much faster.
