Pickled green tomatoes - 10 delicious recipes for the winter

When fogs begin to cover unripe tomatoes, I understand that they will soon turn black right on the bush. And if the harvest is off the charts, I start pickling green, milky ripe tomatoes for the winter. It has been tested that they taste no worse than red ones, especially if you know the appropriate recipes. Remember how, during the Soviet era, three-liter cylinders stood in orderly rows on store shelves? There was nothing, but they were always there. They were willingly taken because it was a very tasty preparation, moderately hot, slightly spicy with a pleasantly drinking marinade.

Green tomatoes have one advantage over red ones: they can be pickled stuffed. As for the rest, the variations of the blanks differ little. But caviar is not made from ripe tomatoes, only from green ones, I invite you to recipes.

Pickled green tomatoes - a recipe for the winter with garlic

Keep the classic version of harvesting unripe tomatoes. I consider it the most successful, one of those that people say is finger-licking good. The preparation turns out spicy and pungent.

Take:

Tomatoes of milky ripeness – 2-2.5 kg.
Garlic - a couple of cloves.
Granulated sugar - 2 large spoons.
Salt - the same amount.
Vinegar 9% – 60 ml.
Sweet peas – 5 pcs.
Black pepper – 5 pcs.
Bay leaf – 2 pcs.
Tarragon, horseradish, celery leaves - optional.

How to marinate:

Rinse the tomatoes, make punctures at the stem.
Place peppers, herbs, and halved garlic cloves into prepared jars.
Fill containers with tomatoes. lay tightly, but do not press too hard.
Boil water and pour into jars. Leave on the table for 10 minutes. Then add another pour of boiling water without spices so that the tomatoes warm up properly. To do this, pour the cooled infusion into a saucepan, boil and return to the jars. Hold for another 10-15 minutes and move on to the next step.
Pour the infusion into a saucepan, add sugar and salt. Wait for it to boil. When the spice crystals are completely dissolved, pour in the vinegar.
Pour the marinade over the contents of the jars. Roll up the key or tighten with screw caps. Turn the containers over onto the lid, wrap them warmly and leave to cool. The next day, be sure to check the quality of the twist and take the preservation to an unheated room for winter storage.

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.

How to pickle green tomatoes stuffed with carrots

The elegant appearance and excellent taste of the preparation will not leave anyone indifferent. Take a small carrot and place it on the edge, then it will look very impressive in the jar.

Compound:

Tomatoes, dairy – 2 kg.
Carrots – 3-4 pcs.
Garlic - head.
For the marinade:
Water – 3 liters.
Sugar – 3/4 cup.
Salt – 90 gr.
Table vinegar - a glass.
Pepper – 20 peas.
Laurel - a pair of leaves.

Sunflower oil – 3 large spoons.

We preserve:

Cut the washed tomatoes into a small pocket.
Cut the carrots into wheels, divide the garlic cloves into halves.
Place a wheel of carrots and a clove of garlic into the slits of the tomatoes.
Place in jars, but not too tightly.
Cook the marinade from water and spices indicated in the composition.
Pour into jars, then leave them to sterilize for 12-15 minutes. Roll it up, cool it by placing it on your butt, and then hide it in the cellar.

Eating green tomatoes

Green tomatoes are practically not consumed raw, because their taste has a characteristic bitterness. The thing is that it contains a large amount of solanine (a specific toxin). But it’s easy to achieve a pleasant taste with the help of special cooking.

Benefit

Despite the presence of solanine, the green tomato contains a large amount of vitamins, minerals and beneficial trace elements that benefit the entire body, namely:
have a beneficial effect on the cardiovascular system;
improve metabolism;
are excellent prevention of cancer;
perfectly protect DNA from the introduction of destructive factors;
contain the hormone of “happiness” (serotonin), which has a positive effect on the nervous system.

Harm and contraindications

Like most products, green tomato has a number of harmful properties (contains a large number of allergens) that can negatively affect a certain group of consumers.

So, contraindications to eating green tomatoes:
the presence of a tendency to allergic reactions to products;
problems with the cardiovascular system;
kidney problems;
pregnancy and lactation;
diseases of the musculoskeletal system.

It is also important to know that combining green tomatoes with meat, fish, bread and eggs in one meal is strictly contraindicated.
At least 2.5 hours should pass between taking the listed products and tomatoes. Important! The use of such a toxic product should be very careful, and the number of tomatoes eaten at a time should not exceed 3-5 pieces.

Pickled green tomatoes like in the USSR - the recipe is to die for

Many people still remember these tomatoes; they were served in Soviet canteens, kindergartens and schools. Strong, slightly pinkish in cut and incredibly tasty. They were preserved strictly according to GOST with a large amount of herbs and spices.

Required:

Tomatoes – 2 kg.
Garlic – 3 cloves.
Salt – 60 gr.
Sugar – 30 gr.
Bay leaf – 2 pcs.
Vinegar 9% - 60 ml.
Peppercorns – 6 pcs.
Parsley, dill, celery.

Marinate:

Wash the tomatoes and sprigs of herbs. Place in a jar, sprinkle with pepper, bay leaves and chopped garlic.
Immediately add spices: salt and sugar. Pour boiling water over it and pour vinegar on top.
Cover the jars with lids and place in a wide saucepan filled with hot water. Make sure that the water covers the containers up to the hangers, not lower. For stability, place a towel under the jars. Sterilize the workpieces for a quarter of an hour, measuring the time from the beginning of the liquid boiling in the pan.
Roll up the tomatoes in any way, leave, wrapped warmly, for a day. Afterwards, make sure that the lids do not leak and hide the blanks in the basement or cold pantry. Interestingly, during canning in Soviet times, jars were cooled without turning them over.

Green tomatoes according to the recipe, as in a store from the times of the USSR

You will need:

Round green tomatoes – 4 kg
Garlic – 6 cloves
Hot pepper (preferably red) – 2 pcs.
Bay leaf – 4 pieces
Black peppercorns – 4
Dill, parsley, celery - 2 sprigs each
Salt – 120 gr.
Sugar – 60 gr.
Table vinegar – 100 ml

Prepare 2 sterilized three-liter jars with iron lids.

Wash vegetables and herbs. Make several punctures with a toothpick near the stem attachment of each tomato.

Place equal amounts of garlic, hot peppers, peppercorns, bay leaves and herbs at the bottom of the jars. Distribute the tomatoes on top. Pour salt and sugar directly into the jars.

Pour boiling water almost to the top of the jars and only then add vinegar.

To sterilize jars, prepare a large saucepan with a towel on the bottom. The water must be hot. Place jars covered with lids. 25 - 30 minutes after the water boils in the pan, carefully remove the jars and screw on the lids.

You rolled up the most delicious green tomatoes, no worse than those from the Soviet store.

In the fall, when the season for harvesting ripe tomatoes ends and the energy supply is not yet exhausted, we can preserve unripe tomatoes with garlic and carrots. They turn out very tasty, firm and neat. Look beautiful on the holiday table. It is convenient to make such twists in liter jars.

Recipe for pickled green tomatoes with hot peppers (without sterilization)

Another version of preparing green tomatoes just like in the store. Hot pepper has been added to the seasonings; lovers of spicy marinades will find this recipe the most delicious.

We take:

Tomatoes of milky ripeness – 2 kg.
Hot chili - pod.
Salt, sugar - 3.5 large spoons each.
Water – 2 liters.
Allspice – 7 peas.
Black pepper – 15 peas.
Essence 70% - small spoon.
Bay leaf, clove buds - a couple each.

How to marinate:

Prepare jars with lids, rinse and sterilize.
Fill the jars with green tomatoes, alternating with the spices and seasonings specified in the recipe.
Boil water and pour into jars of tomatoes. Leave the vegetables to warm up for 10-15 minutes.
Pour the cooled infusion into the pan, boil again, but adding salt, sweetness, vinegar, which is poured in when the spice grains are completely dissolved.
Return the boiling marinade to the jars and seal with lids. Place the cooled preserves in the cellar for long-term storage.

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.

Hot marinated tomatoes stuffed with bell peppers and carrots

A somewhat troublesome preparation option, but it’s time well spent. Not only is it very tasty, but also beautiful.

We take:

Tomatoes – 3 kg.
Large carrot.
Bell pepper.
Hot pepper - pod.
Garlic – 8-10 cloves.
Dill, parsley.

For 1 liter of marinade:

Salt – 2 large spoons.
Vinegar 9% - spoon.
Sugar - a spoon.
Please note that for 3 kg. tomatoes, you will need about 2 liters of marinade.

Marinate:

Cut the tomatoes crosswise, without cutting all the way through.
Rub the carrots with coarse shavings and chop the garlic cloves. Remove the seeds from the peppers. Cut the bitter into thin rings, and divide the Bulgarian into small cubes. Mix the cuttings in a bowl.
Using a spoon, spoon the vegetable mixture inside the tomatoes.
Place the preparations in a wide pan.
Cook the marinade, cool it to 70 o C.
Pour the marinade over the tomatoes and press them down with pressure. Leave to marinate in the apartment for 4 days.

Like cask

Do you want to enjoy incredibly tasty salted tomatoes? Then this recipe is yours. It is based on old Russian traditions, when tomatoes were fermented in barrels. And for this? We used regular cold water, salt and sugar.

Modern barrel tomatoes are prepared in jars. A variety of spices and seasonings are added to the preparations to suit your taste. These can be leaves of horseradish, currants, dill. Seasonings include peppercorns (plain and allspice), and you can also add garlic. Our version of pickled tomatoes with mustard seeds.

What is needed for a 3 liter jar:

green tomatoes;
3 currant leaves;
3 cherry leaves;
1/2 horseradish leaf;
a bunch of dill umbrellas;
3 cloves of garlic;

For brine per 1 liter of water:

1 tsp. dry mustard;
1.5 tbsp. l. salt;
1 tbsp. l. Sahara;

Cooking sequence:

At the bottom of the jars we throw pieces of horseradish leaves, currants, do not forget about cherry leaves and dill umbrellas.

Pickling jars are not boiled. Simply wash with water and soda.

We cut large cloves into slices and put them in a jar. We will add the tomatoes whole. So that they ferment well and are salted, we pierce them with a knife at the place where the stalk is attached. You can make cross-shaped punctures by plunging the knife as deep as possible into the fruit.

Fill the jars with tomatoes.

I recommend watching the video (be sure to watch it to the end), you will learn a lot of new things:

Now let's prepare the marinade. Based on 1 liter of water, add 1.5 tbsp. l. salt, a tablespoon of sugar and a teaspoon of mustard.

Mix the solution well and pour it into the jars to the very top. We close with nylon lids and try to squeeze out all the air from under them.

Ferment tomatoes for 10-14 days. If the tomatoes absorb the brine, then make another portion and add so that the level is always up to the brim. Barrel tomatoes are stored in the cellar.

Sweet tomatoes in liter jars

For a small family, a recipe prepared in small containers is suitable. You will get a very tasty sweet marinade.

Take for 6 jars:

Small green tomatoes – 2 kg.
Bell pepper – 5 pcs.
Sugar – 450 gr.
Salt – 180 gr.
Vinegar, table - 6 large spoons.

How to marinate:

Cut the pepper into pieces of any size. Place tomatoes and peppers in jars.
Pour boiling water over it, hold for 10 minutes.
Drain the infusion, boil, adding the spices intended for the marinade. The vinegar is added at the very end.
Fill the jars with marinade, tighten them, and after cooling for a day, store them in the cold for permanent storage.

Unripe “Fast” tomatoes in a saucepan - you'll lick your fingers!

Calculation of products for a 5-liter pan:

Green tomatoes of milky ripeness – 3 kg
Bulgarian red pepper – 5 pcs.
Hot pepper – 5 cm
Garlic – 10 – 15 cloves
Parsley - a large bunch
For 2 liters of water: – 50 gr. Sahara
- 100 gr. salt
- 100 ml table vinegar

Rinse all ingredients well. Remove seeds from peppers.

Cut the tomatoes into slices, sweet peppers into strips, hot peppers into thin rings, parsley and garlic into smaller pieces.

Place everything in a saucepan and stir gently.

Boil water and stir sugar, salt and vinegar in it. Pour it into the pan. The tomatoes should be completely covered. If there is not enough brine, make an additional portion, observing the ratio given above.

Cover the pan with a lid and, after it has cooled, put it in the refrigerator. After a day, you can eat the “Fast” tomatoes.

Housewife's advice: If you get more tomato snacks than you could eat in 2 weeks, put the rest along with the brine into boiled jars. Under nylon covers, tomatoes will be stored in the refrigerator for about two more weeks.

A very tasty way to quickly prepare spicy pickled tomatoes with horseradish and garlic (my grandmother’s recipe) delights with its simplicity and excellent results. Pickling brine is prepared with either vinegar or citric acid. The jars are sealed without sterilization.

Delicious green tomatoes marinated with onions

Almost ready salad, already immediately with oil. I advise you to prepare it in small containers so that you can eat it right away, without leaving any residue.

Need to:

Green tomatoes – 3 kg.
Onion – 2 heads.
Garlic - head.
Water – 3 liters.
Salt – 2 tablespoons.
Sugar – 9 spoons.
Sunflower oil - a large spoon per liter jar.
Vinegar 9% - glass.
Currant, cherry leaves, dill, parsley - only 200 g.
Bay leaf – 3 pcs.
Sweet peas – 5 pcs.

How to prepare:

Place the herbs, a couple of garlic cloves at a time on the bottom of the jars, and pour in the oil.
Next, send the tomatoes and onions, divided into 4 parts. Scatter pepper and bay leaves between them.
Prepare the marinade and pour into containers. Sterilize them for 15 minutes after the liquid in the bottom pan boils.
Roll up, cool slowly, and take away for permanent storage.

Useful cooking tips

Preserving food for the winter has its own subtleties that must be taken into account. Useful tips for preparing dishes from green tomatoes:

adding sugar is important because it balances the acidity of the finished dish;
Before harvesting, you should not store tomatoes in the refrigerator, since in the cold they lose their flavor;
if you hold the tomatoes on the windowsill before preparing, they will become softer and make the dish more juicy and rich;
vegetables should be chosen that are moderately ripe, since overripe tomatoes are not suitable for canning;
For greater benefits, you should use iodized salt, as it will help you get the iodine your body needs without additional additives.

So, today there are a huge variety of simple and complex options for preparing green tomatoes: both for canning for the winter and for immediate serving. However, green tomatoes are a very treacherous product, and even after any processing, it is best to consume it in moderation.

Sliced green tomatoes, marinated in slices for the winter

A quick preparation that can be consumed within an hour after marinating.

You will need:

Tomatoes – 3 kg.
Garlic - head.
Water – ½ liter.
Dill - a large bunch.
Salt – 75 gr.
Table vinegar – 300 ml.

We preserve:

Chop the vegetables into large slices, finely chop the dill sprigs. Do the same with garlic.
Place in a large bowl, stir.
Boil water, dilute salt in it. After the crystals have dissolved, pour in the vinegar.
Pour boiling brine over the slices. Keep on the kitchen counter until the preparation has cooled. After about an hour, you can try the delicious salad.

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.

Green tomatoes - Korean recipe

A universal cooking option. If you want, try it right away, and cover the rest with a nylon lid and hide it in the refrigerator. On a separate page you can find cool recipes for pickled green tomatoes , I invite you.

Necessary:

Tomatoes – 1 kg.
Red bell pepper - a couple.
Garlic – 3 cloves.
Sunflower oil – ¼ cup.
Table vinegar - ¼ cup.
Salt – 20 gr.
Granulated sugar – 50 gr.
Dill, seasoning for Korean carrots.

Preparation:

Cut the tomatoes into thin slices. Chop the sweet pepper into strips. Chop the greens and crush the garlic with a press.
Place in a bowl, add spices and seasonings. Stir and be patient for 8 hours. If there is any left, store it on the refrigerator shelf, but no more than six months.

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.

Classic recipe for tomatoes marinated in Bulgarian style

Ingredients:

Small tomatoes (preferably thick-skinned and hard varieties);
Onions (cut into thin half rings);
Carrots (in circles, 1-2 mm thick);
Parsley;
bitter or allspice peas;
Bay leaf.

Ingredients for marinade (for 3 liters of water):

3 tbsp. salt;
7 tbsp Sahara;
250 ml. 9% vinegar.

Before you start canning, the jars must be thoroughly washed (it is not necessary to sterilize them). Place a handful of chopped onions, carrots and parsley (torn into small branches) at the bottom of clean jars.

In a 2-liter jar, add 5-6 peppercorns and a couple of bay leaves. After this, place the tomatoes tightly in the jars.

Now you can start preparing the marinade. Add salt and pepper to the water, stir thoroughly, and bring everything to a boil. When the marinade boils, pour vinegar into it. Pour the marinade into jars, filling them not to the very top, and put them in the oven, preheated to 160-170 degrees. The jars can be covered with lids. After about 10 minutes the boiling process begins. As soon as the marinade rises to the very top of the jars, you can safely take them out and begin the process of rolling up the lid.

For this type of workpiece, both a tin and a screw lid can be used. There is no need to turn the jars over after rolling. Simply cover them with a blanket or towel.

The recipe is quite simple, and the result will pleasantly please you. Your tomatoes will take their rightful place at every table!

Stuffed with carrots

Eating pickled unripe tomatoes will not make you gain weight. They are low in calories - only 20 kcal. It contains 3.92 g of carbohydrates and 1.07 g of protein.

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 garlic;
1500 ml water;
3.5 tbsp. spoons of salt.

Pay special attention to the carrots you use - they should be juicy and sweet. We clean it, and then grate it on a fine grater or puree it in a blender. Grind the peeled garlic in a blender into a paste. Remove the stalks and seeds from the sweet peppers, wash the fruits and puree (drain off the resulting liquid). Chop the washed greens with a knife.

Mix pepper with carrots, garlic and herbs. We enrich this composition with 0.5 tbsp. spoon of salt and mix the ingredients. We wash and cut the tomatoes. Next, carefully scrape out a small amount of pulp from each tomato with a teaspoon and stuff the fruit with the filling. Then transfer the tomatoes to a saucepan or stewpan.

Let's start preparing the marinade. Dissolve the remaining salt in lukewarm, unboiled water and pour this liquid over the tomatoes. Cover the vegetables with a plate on top and put pressure on them. The 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 don’t eat them earlier.