Green tomatoes in jars for the winter - the most delicious and simple recipes

In the fall, when we are all tired of canning, when we have stocked up on all kinds of tomato preparations for the winter, and there are still beautiful green tomatoes hanging on the bushes that just don’t want to turn red, you may find today’s selection of recipes useful. Yes, green tomatoes are perfectly pickled and, most importantly, very simply and quickly. So, without much hassle, your pantry will be replenished with several portions of successful preparations for the winter.

I have collected for you the best and most delicious recipes for pickled green tomatoes for the winter. The tomatoes are moderately spicy, aromatic, and look very appetizing in appearance. I really want you to try at least one of the recipes below.

All you have to do is decide on the recipe, buy the ingredients, prepare the jars and begin the preservation process. Add the page to bookmarks so as not to lose it, and also share with friends on social networks.

Dishes from green tomatoes - subtleties and secrets of preparation

• Choose the right fruits. Green tomatoes should be uniform in size and have clean, dent-free skins. The tomatoes should be fairly firm.
• Do not buy small, unripe fruits; they contain high levels of corned beef, which can only be completely removed by soaking the vegetables in salt water for several hours.
• Green tomatoes go well with other vegetables. For example, cabbage, sweet peppers, eggplants, carrots, garlic, pumpkin. Thus, you can invent unusual assorted dishes.
• When canning, choose tomatoes of the same size to even out the blanching time.
• Before pickling green tomatoes, they should be pricked with a toothpick in the area of ​​the stalk so that they are better saturated with brine. To vary the taste of the snack, stuff the tomatoes with herbs or spices.
• To extend the shelf life of an open jar of preserves, add a sprig of bird cherry to the container.

What can you serve with?

Pickled green tomatoes are an excellent and unusual appetizer that can be served both on a regular and holiday table. This product can be served with potatoes and porridges, boiled vegetables. It goes well with any meat and meat products, as well as fish dishes. Everything will depend on your preferences and tastes.

Green tomatoes for the winter: a simple recipe without sterilization

I offer a simple recipe without any hassles or sterilization, it’s sweet and sour, the fruits are crispy, but most importantly, it’s very easy to prepare.
In any case, you shouldn’t open them right away, as they need to be salted; if you can’t wait, you can open them in a month. Ingredients:

• Green tomatoes
• Spices
• Garlic and onion

Marinade 1 liter of water:

• 2 tablespoons salt
• 2 tablespoons sugar, per liter jar
• 1 dessert spoon of vinegar essence 70%

Fill dry and clean jars with marinade. Scald the jars with boiling water. Place dill and currant leaves, if available. We also add peppercorns, garlic, and a couple of onion rings. Fill the jars with tomatoes. Place onions and garlic between the tomatoes and fill the jar to the top.

Prepare marinade for 1 liter or more. If you take more tomatoes, then cook for 2-3 liters. The proportions are in the ingredients, I put 2 tablespoons of salt and the same amount of sugar.

I boil for a minute and fill the jars. Cover with sterile lids and leave for 20 minutes.

I immediately pour the marinade. And after 20 minutes I drain it and let it boil again. Meanwhile, add vinegar.

I pour boiling water into jars, now cover with lids and roll up. I roll the key. You can take jars with Euro lids.

Then we turn the jars over onto the lids, wrap them up, and leave them until they cool completely. Then we remove it. They turn out dense, crispy, suitable for salads, you can cut them, sprinkle with herbs, and pour over aromatic oil, and the salad is ready for any dish.

Additional Tips

Young housewives use mainly simple and proven recipes. More experienced ones experiment with spices, ingredients and fillings.

But the following tips may be useful to both:

• It is better to use medium-sized fruits, not too large, but not small either;
• Any spices are suitable as spices, but garlic must be present, because it is what makes the dish more piquant;
• It is better to boil the greens for pickling so that there are no bacteria left in the thickenings;
• the broth in which the spices were boiled can be used for marinade;
• for preparations it is better to take 1 or 1.5 liter jars so that you can eat them in 1-2 times and not store them open for a long time;
• The more spices, the tastier the preparations will be.

We hope you enjoy the above recipes and tips. Experiment with preparations and make your loved ones happy.

Korean green tomato salad for the winter - a simple and quick recipe

Now I will show you this simple, quick and very tasty recipe in all the details!

List of ingredients:

• Tomatoes – 1.2 kg.
• Onions – 1-2 heads
• Greens to taste (dill, cilantro, basil, parsley) - take more of it
• Bell pepper – 3-4 pcs.
• Garlic – 1 head
• Hot pepper – 1 pod
• Coarse salt without additives – 3 tbsp. with a mound
• Granulated sugar – 5 tbsp. with a mound
• Water – 1200 ml.
• Vinegar 9% - 100 ml.

The output is approximately 3 cans of 1 liter each.

Step-by-step cooking process:

Step 1. Take tomatoes either green or brown, slightly unripe. The main thing is that they are plump, not meaty inside.

We wash them under running water and lightly dry them with a towel after the “shower”. We cut off the top of each fruit where the stalk was attached. Then we cut it into 2 parts, after which we turn the halves into beautiful, neat slices.

After cutting, put them in a spacious bowl or large salad bowl.

Step 2. Peel the onions. We will chop it into thin half rings

If the heads are very large, you can even chop them into quarter rings - this point is not particularly important. The main thing is that the straws are not too thick, but not transparent either.

Step 3. Remove seeds from sweet bell peppers. We wash it inside and out. The white soft membranes that secured the seed box also need to be removed. We cut the juicy walls into neat straws of medium thickness.

Step 4. Wash the hot pepper pod and cut it into 2 parts. Let's chop it into half rings.

Don't forget to wash your hands and knife with soap and water after eating chili. If you then want to scratch your nose or eye with an unwashed hand, you will remember this for a long time!

Take more greens. In this case, we took a medium bunch of dill, basil, parsley and cilantro. We wash it, shake off drops of water and chop it finely.

Step 5. Now we combine everything that we have prepared above in one bowl with tomatoes - both types of peppers, onions and herbs. We peel the garlic and send it here through a press. If desired, you can finely chop it with a knife or grate it.

Mix all these ingredients very thoroughly so that all components are evenly distributed among each other. Leave for 5-10 minutes to allow some juice to release.

In the meantime, let's wash the jars with lids. It is not at all necessary to sterilize them - the main thing is to wash them thoroughly.

Step 6. Place the salad in the prepared container, quite tightly.

Let's prepare the marinade. For this portion of food we will need about 1200 ml. water. Place it on the stove and bring to a boil. Then add salt and granulated sugar and stir until the grains of sand are completely dispersed. After this, boil for 3 minutes.

Pour vinegar into the liquid, stir and keep on the stove for another 30 seconds. Then turn off the heat.

Step 7. Pour boiling brine, just removed from the stove, into all our glass containers, filling them to the very brim. Do this carefully, alternately and in small portions so that the jars do not burst.

Cover with lids, but do not screw them on yet. Otherwise, they may simply be torn off from boiling inside the container.

Line a large pan inside with a towel. We place the jars here and pour in warm water approximately up to the hanger of the glass container. Do not pour any more so that liquid does not get inside when bubbling.

We also cover the pan itself with a lid and place it on the stove. From the moment the water boils, sterilize the liter jars for 20 minutes.

Then screw the lids on tightly and place them upside down. Cover with a blanket or rug on top. Leave in this form until completely cooled for 1-2 days. This “bathhouse” will serve as additional sterilization of the workpiece.

Source - https://www.youtube.com/watch?v=ABe2F-_oKe0

After cooling, this preservation can be stored even at room temperature. The main thing is to keep it in a dark place, away from sunlight.

How and where to store workpieces

When preparing homemade preparations, vinegar is used as a preservative, which extends the shelf life. It’s good if there is a basement in which you can store canned goods, but if you don’t have one, a cool pantry, a glassed-in balcony, or even an ordinary mezzanine or storage room in an apartment will also be suitable for this purpose.

Ideal storage conditions include:

• The storage location should not have high humidity so that the lids do not rust;
• the temperature should not fall below 0 °C, but not higher than +15 °C;
• It is advisable for the workpieces to be in the dark.

Even optimal conditions do not allow for too long a storage period.
The optimal period is 1-2 years. Important! Even preservatives cannot ensure 100% cessation of chemical processes. For this reason, both the syrup and the fruits darken over time, which worsens the appearance and taste. It is advisable to calculate the approximate number of preparations for 1 year and make fresh preservation annually.

Green tomatoes for the winter - just lick your fingers

Unripe tomatoes are good in salads. They are also tasty when salted and pickled. Now there are many options for their heat treatment. Adding spices and seasonings transforms the taste of the fruit. They turn from bitter into a savory snack, aromatic and finger-licking delicious.

Blanks are stored in jars for a long time. If they are rolled under a lid, they can last until the next harvest. It is not the small, but the large fruits that are especially tasty.

What is needed for a 3 liter jar:

• green tomatoes;
• 6 cloves of garlic;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• parsley sprigs;
• 7 g dried dill;
• 10 black peppercorns;
• 5 peas of allspice;
• 4 bay leaves;
• 3 tbsp. l. 9% vinegar;

Cooking sequence:

Step 1. We sort out fresh tomatoes. We take only good fruits without black spots and signs of late blight. We wash the fruits and dry them. We cut out the place where the stalk attaches to the tomato.

Step 2. Sterilize clean jars. Today we have 3-liter ones, since the fruits are large. Throw a few sprigs of parsley and 3 cloves of garlic into the bottom of the jars, cutting them into halves. There are 5 black peas and 3 allspice peas.

We send 2 bay leaves and a pinch of dried dill. Cut large fruits into quarters, and medium ones into halves. Place them at the bottom of the jar, on top of the spices. Fill the container halfway.

Step 3. Place another layer of green leaves, dried dill, garlic and spices. Fill the jar to the top with tomatoes. Place a couple more sprigs of parsley on top.

Step 4. Fill all the jars with tomatoes and cover with lids.

Step 5. Boil water in a saucepan and do the first filling of the contents of the jars for 20 minutes. The tomatoes are cold, but we need to warm them up well.

Step 6. After time has passed, drain the water from the cans into the pan. We boil it again and pour it into the jars again. Now we will stand for 30 minutes until the jars have cooled down and become warm.

Step 7. Pour the second filling into the pan and put it on fire. While the water is boiling, add 1 tablespoon of sugar and 3 tablespoons of 9% vinegar to each jar.

Step 8. After the brine boils, add salt to it, at the rate of 2 tablespoons for each jar. We wait for the salt to completely dissolve and the brine to boil again.

Fill the jars with salted brine and roll up the lids. Turn the containers upside down with the lids and leave until completely cool, covering with a towel. The next day, we remove the preparations for permanent storage in the pantry or cellar.

Green tomatoes stuffed with garlic and carrots for the winter

This recipe again involves stuffing green tomatoes. This time it will not be vegetable mush, but quite decent pieces of carrots and garlic. Hot pepper will be used for spiciness. You don't have to add it if you want. And in general, all spices suit your taste; there can be no clear rules here. If you don't like cloves, don't use them.

Ingredients for a 1.5 liter jar:

• green tomatoes
• carrot
• garlic
• chili pepper - to taste
• parsley - 3 sprigs
• bay leaf - 1 pc.
• black peppercorns - 4-5 pcs.
• cloves - 3 pcs.

For 6 liters of marinade:

• water - 2.5 l
• sugar - 200 gr.
• vinegar 9% - 350 ml
• salt - 2 tbsp.

Preparation:

1. Cut the carrots and garlic into thin slices, approximately as shown in the photo. Wash the tomatoes, place them in one row on a towel and let dry. Also wash the greens and jars.

2. Place all the spices at the bottom of each clean and dry glass container: parsley, bay leaf, black peppercorns, cloves and hot pepper.

3.Make cuts into 2 or 4 parts in each tomato, depending on the size of the vegetable. Insert pieces of carrots and garlic into the resulting gaps. Place filled tomatoes into jars.

4. Cover the filled containers with lids and place them in a sterilization pan on a towel. Fill with hot water, leaving 3 cm free from the neck.

5.Brew the brine. Heat the water and add salt and sugar to it, wait until it boils again. Pour in the vinegar, stir, boil again and turn off the heat.

6. Pour the marinade into the jars with the tomatoes to the very edge and cover again with the lids. Turn on the gas under the pan and bring the water in the container to a boil. From this point on, boil the canned food for 25 minutes. During this time, the tomatoes will change color and become olive.

7.Now you can roll up the blanks with a key, turn them over and wrap them. Place in a dark place, maybe in the pantry, and wait for the fruits to gain flavor. And this will happen no earlier than in 1.5-2 months. Green stuffed tomatoes are ready! Their skin does not peel off like with ripe ones, they remain dense and crispy. The taste is quite original, worth a try.

Stuffed

The ingredients presented in the recipe are enough for about 2 three-liter jars, so prepare them in advance. We will add a spicy mixture to the tomatoes, which will give the dish a unique taste.

2 kg. Wash the green tomatoes, dry them, and then cut them in the middle (not completely, but so you can add the spices). We chop (if you have a blender, then, of course, it is better to use it, this will go faster) half a carrot and a hot pepper, also coriander - 3 g, parsley and celery - a small bunch each.

We put everything that we cut between the tomatoes, and then we put them in jars. Add carrots and peppers. Add salt - take about 100 g.

We boil water, and then, when it cools down a little, pour it in so that the vegetables do not peek out (cover them completely). Place the lidded jars in the cold. After 14-15 days, stuffed tomatoes can be eaten.

Pickled green tomatoes for the winter, just like in the store - a finger-licking recipe

The most popular way to preserve green tomatoes is to pickle them. And I will be the first to write the simplest recipe without sterilization, without using filling. The tomatoes themselves are harvested whole and filled with brine.

As a result, you will get crispy fruits, sweet and sour with a spicy aroma. Garlic and horseradish leaves are indispensable in this recipe; they will give the desired taste and crunchiness.

Ingredients for 1 liter jar:

• green tomatoes - 1 kg
• garlic - 4 cloves
• onion - 1 round slice
• dill umbrella - 1 pc.
• horseradish leaf - 0.5 pcs.
• black peppercorns - 10 pcs.
• vinegar essence 70% - 1 tsp. (5 ml)

for marinade per 1 liter of water:

• salt - 2 tbsp.
• sugar - 2 tbsp.

Cooking method:

1. Wash the jars with soda, scald them with boiling water, and dry. Wash all necessary products thoroughly. Place a piece of horseradish leaf and 4 cloves of garlic in the bottom of each liter container.

2.Now fill all the empty space tightly with green tomatoes. Place one dill umbrella between the fruits (you can put it on the bottom, it doesn’t matter). Top with another piece of horseradish leaf, black peppercorns and a slice of onion.

3. Cook the marinade. Put salt and sugar in water (2 tablespoons per 1 liter of water) and boil until everything dissolves. Fill filled jars to the top with boiling brine.

4. By this time the lids should already have been boiled for 5 minutes. Cover the jars with them and leave for 20 minutes to warm up.

5.Now, using a nylon lid with holes, drain the warm water from the jars back into the pan (there may be “extra” brine in it that did not enter the glass container the first time).

6. Boil the marinade for 5 minutes, while boiling the lids again. Pour the brine into the tomatoes a second time, without adding to the very top. Pour a teaspoon of acetic acid (or 40 ml of 9% vinegar) into each jar and add brine to the rim.

7.Cover with metal lids and roll under the machine. You can also use screw caps that you simply screw tightly by hand.

8. Turn the blanks upside down and wrap them warmly in a blanket. When the pickled green tomatoes are ready, they need to be put in a dark place. You will be able to taste the result of your labors in a month, when the fruits are well salted. It will be tasty and crunchy!

Preparing for canning

Before canning, tomatoes and other ingredients must be thoroughly washed. Pour boiling water over the greens and dry. Wash the preservation container and lids and sterilize them in any convenient way. Based on the calculation that 0.6 kg of tomatoes fit into a 1 liter container. Prepare water: for 1 kg of tomatoes you need 1 liter of water.

Carefully ! Eating green tomatoes unprocessed is dangerous. The solanine they contain is poisonous. But after undergoing heat treatment, they will not cause harm.

Fruit preparation

To prepare the products, only high-quality tomatoes without mechanical damage or traces of pests or diseases are used.

Pickled green tomatoes are in no way inferior to ripe ones

Before storing in jars, the fruits are sorted by degree of maturity and size. It is these indicators that determine what type of workpieces they are best used for. There are several features regarding green tomatoes:

• The hardest and most elastic ones are used for pickling and salting. They are the ones that turn out to be the crispiest and most piquant.
• It is better to marinate brown tomatoes with other vegetables, such as bell peppers. This combination will be the most beneficial in taste and consistency.
• Fruits that have somewhat lost their elasticity are best used for making caviar or salads. In such preparations, the hardness and elasticity of tomatoes is not so important.

Attention! If the fruits have some mechanical damage, they can be pickled in slices, cutting off the damaged part.

The remaining ingredients, such as herbs and garlic, are prepared in the same way as for other preparations. This involves cleaning and washing thoroughly. It is advisable to additionally scald the greens with boiling water.

All ingredients need to be prepared

Preparing containers

For pickling green tomatoes, glass jars of various sizes and tin roll-on lids are used. They should be prepared first.

The jars are thoroughly washed in warm water with soda or detergent. Then they must be sterilized using any convenient method. It is enough to keep the lids over steam for several minutes or pour boiling water over them.

Attention! The shelf life of the products directly depends on the cleanliness of the container.

Salt green tomatoes in slices

You can prepare them in any container, without being tied to jars, since the brine is prepared for 1 liter of water, and it can be prepared in any quantity.

Marinade for 1 liter of water:

• 50 grams of salt
• 60 ml. table vinegar 9%
• 80 grams of granulated sugar

From spices:

• Horseradish leaves or root
• Cherry and currant leaves (optional)
• Hot red pepper
• Dill umbrellas or dill greens
• Black peppercorns

Wash the tomatoes, cut them in half, remove the stem. Wash the jars and lids and boil. Boil each jar for 5 minutes, boil the lids for 10 minutes.

Fill each jar with spices. Add 3 hot pepper rings, garlic, dill, peppercorns and green leaves. Fill each jar with tomatoes.

Prepare the marinade based on the number of jars you are making. Place everything in water, mix, boil for 2-3 minutes, and monitor the dissolution of the bulk ingredients. Fill the jars with boiling brine. Cover the top with lids and send to sterilize for 10-15 minutes.

We put the jars in warm water, put a towel on the bottom of the pan, place the jars, and fill them with warm water so that the water reaches the hangers.

Then screw on the lids, turn the jars over, and leave until completely cool. When the jars have cooled, return them to their usual position and put them in a cold and dark place.

Appetizer of unripe tomatoes with cucumbers in one jar

If you want to pickle tomatoes and cucumbers in one jar, use my signature recipe. The appetizer will be interesting and rich in taste.

Ingredients (approximately for a 3L jar):

• kilogram of green tomatoes;
• kilogram of cucumbers;
• 100 grams of bell pepper;
• 100 grams of green beans;
• 40 grams of garlic;
• 70 grams of sugar;
• 50 grams of dill;
• a teaspoon of cilantro and coriander;
• 60 milliliters table vinegar

How to cook unripe tomatoes and cucumbers:

1. We wash the vegetables. Remove the stems from the cucumbers and cut them into pieces. There is no need to chop the beans and peppers - they will go whole.
2. We make several punctures near the tomato stalk.
3. Fill a sterile container with vegetables, add garlic cloves, and pour boiling water. Cover with lids, wait 15 minutes, pour water into the saucepan. Salt and add sugar, dill and coriander, mix well and turn on the heat.
4. Wait for the marinade to boil, pour vinegar, turn off the stove. Pour the hot liquid into the jar and roll up the prepared lid. Wrap up. After cooling, put it away for storage.

Note: unripe tomatoes and cucumbers should sit for at least two weeks. After this time, you can eat them.

Georgian stuffed green tomatoes for the winter

Try making Georgian stuffed green tomatoes. It will turn out spicy, tasty, juicy and unusual! And how beautiful these tomatoes look in a jar. After all, according to the recipe, green fruits are placed in jars first, and brown and even slightly red ones on top. In combination with greens, this preparation looks very beautiful and appetizing. And you have to judge for yourself what the taste will be by doing everything as written in the recipe.

Required ingredients:

• Brown and green tomatoes,
• Salt – 1 liter of water will require 2 tbsp. l.,
• A large bunch of greens (parsley and celery), and celery must be present in this recipe,
• Hot pepper – 3 pods,
• Sweet pepper – 2 pcs.

How to cook

Cut the garlic into small strips; in this case, it is better not to use a garlic press. Place the garlic in a bowl.

Finely chop the parsley and celery and place in a bowl with the garlic.

Cut the sweet pepper into small cubes and add it to the garlic and herbs.

For pickling according to this recipe, you can use glass jars or enamel pans.

Before you start chopping hot peppers, put water in a saucepan on the stove. For 1 liter of water add 2 tbsp. l. salt. And since we take 3 liters of water for a 3 liter jar, we put 6 tbsp accordingly. l. salt. Bring the brine to a boil, let it simmer for a couple of minutes and turn it off, the brine is ready.

Next, on large tomatoes we make a cross-shaped cut, but not all the way, dividing the tomato into 4 parts,

We cut small fruits into 2 parts, again not completely.

Finely chop the hot pepper, add it to a kind of minced garlic, herbs and sweet pepper.

For safety, when cutting hot peppers, we put on gloves on our hands so as not to accidentally touch our eyes, nose or mouth. Otherwise, you will experience unpleasant sensations, burning, and lacrimation for a long time.

Without removing gloves, mix the minced meat thoroughly.

Stuff the prepared tomatoes with the resulting mixture. Place the stuffed tomatoes in a 3 liter jar. First we put green fruits on the bottom, and on top we put brown and riper fruits, because they salt faster and can be eaten first. Add the remaining greens on top.

Pour hot brine over the tomatoes.

Cover jars or enamel containers with gauze. If this is a pan, then put another pressure on top so that the tomatoes do not float, but are completely immersed in the brine.

Instead of gauze, jars can be covered with lids with holes. Water from jars is usually drained through such lids.

Or thick dill stems are placed crosswise on top of the tomatoes in a jar; they also prevent the tomatoes from floating. After 5 days, you can start tasting the tomatoes; the brown ones will be ready by this time.

Mold may appear on the surface. It's normal, no big deal. To prevent it from forming, after the brine has cooled after pouring the tomatoes, sprinkle a thick layer of dry mustard on top. This will help prevent mold from growing. Or simply remove the mold and put the workpiece in the refrigerator.

After 1-2 weeks, Georgian tomatoes will be ready to eat.