Georgian green tomatoes for the winter. Recipes, cooking

Posting in the group: Blanks

Green tomatoes are a luxurious snack for which Caucasian cuisine has long been famous. Particularly popular are the spicy and deliciously crunchy Georgian-style tomatoes with an abundance of herbs and various seasonings in the treats. Decorated for the winter, yellow, pink, red and green fruits perfectly retain their unsurpassed aroma and bright natural beauty.

General cooking principles

To prepare tasty and high-quality pickles, you need to take into account the basic rules of canning, which are used both in Georgian and in many other oriental cuisines:

thorough sterilization of containers intended for canning is a condition that determines the shelf life of food products, eliminates problems with souring of cans and clouding of their liquid component;
Proper use of cookware - in the process of creating food, you should avoid using pots and other kitchen utensils made of aluminum material that promotes oxidation. Such items will negatively affect the taste of the components of the treat, including green tomatoes;
a large amount of herbs, hot pepper and garlic in recipes is a characteristic feature of Georgian dishes. It is these additives that will provide the original taste of food;
choosing tomatoes suitable for canning - the fruits should be of the same variety and size with whitish, light green or slightly pink flowers. Bright colors indicate the presence of toxins in vegetables. To prevent the appearance of a bitter tint in food, the raw materials should be scalded with boiling water, then sprinkled with coarse salt, wait until the unpleasant-tasting and unfavorable juice comes out.

Products should be stored in a pantry/cellar/basement with good ventilation, humidity no more than 80%, out of direct sunlight, and in the absence of heating devices.

Description of preparation:

This salad is prepared very simply and relatively quickly.
All ingredients are sold in stores in the summer and are quite inexpensive. An aromatic, piquant, spicy, moderately spicy salad will become one of your favorite preparations. Green tomatoes should be firm, not soft and not bitter. It is better to take bell peppers in different colors. As for seasonings, these can be dry herbs, suneli hops, and green adjika seasoning. Cilantro will do instead of parsley. But I don't really like the specific smell of this herb. From the specified amount of ingredients, two 500 ml jars are obtained. Main ingredient: Vegetables / Tomato / Green tomatoes Dish: Preparations / Preservation Geography of cuisine: Georgian / Caucasian

Georgian salted green tomatoes for the winter in jars

It is best to start preparing national snacks for long-term storage with a basic recipe with a set of the most commonly used ingredients.

Ingredients

To create a treat you will need the components indicated in the table:

Products	Quantity
Sunflower oil, odorless
Green tomatoes	2 kg
Apple cider vinegar	150 ml
Garlic	2 heads
Paprika and pepper mixture (black and red)	100 g (total quantity)
Rock salt	2 tbsp. l. for 1 liter of water

The composition of the recipe can be supplemented to taste with chili pods, parsley and celery, which will not only enrich the aroma of the dish, but make it more elegant.

Step-by-step cooking process

Sequence of cooking steps:

Carefully sort through the tomatoes, leaving only whole and undamaged fruits without signs of rot. Rinse and dry the sorted raw materials well.
Remove the peel from the garlic and cut the cloves into thin slices.
To calculate the required amount of liquid, you need to fill a jar filled with vegetables with water, then strain it into a saucepan. In this way, the volume of brine can be accurately determined.
Boil the required amount of filtered water with dissolved rock salt at the rate of 2 tbsp. l. spices per 1 liter of liquid.
Fill the containers with fruits with the hot mixture, pour sunflower oil and vinegar under the lids, seal the containers hermetically, and leave them upside down to cool.

If you supplement the greens with basil, which is widely used in Georgian cuisine, you should take only green plants, since the purple spice will color the fruits and spoil their visual appeal.

Delicious green tomato salad with nuts and garlic

The dish has Caucasian roots. In addition to seasonings, walnuts give this snack an unusual flavor - a product that occupies one of the leading places in Georgian cuisine. Nuts are valued not only for their taste. Its high content of protein, fat, fiber and vitamins makes it a natural cure for many diseases.

Tomatoes prepared in this unusual way add variety to the everyday winter menu. The original taste of this dish goes well with meat and fish dishes.

For 3 kg of tomatoes take:

Sweet pepper – 1.5 kilograms
Carrots – 600 grams
Onion – 600 grams
Walnuts – 300 grams
Garlic – 1 head
Sunflower oil – 300 milliliters
Salt – 3 tablespoons
Suneli hops, ground red pepper, yellow flower (Imeretian saffron) - 1 teaspoon each
Utskho-suneli – 1/2 teaspoon
Aspirin – 3 tablets

Let's start cooking:

Cut the tomatoes into slices, add salt, and put them aside to release the juice.

Divide each onion into 4 parts, then cut into pieces. Pour oil into a frying pan and simmer the onion until tender.

It should become a nice golden hue.

Transfer to a bowl. In the same oil, fry the carrots, cut into cubes, until tender.

Combine carrots with onions, and saute half rings of sweet pepper in a frying pan. After it is fried, add it along with the oil to the rest of the vegetables. We also place tomatoes from which the resulting juice has previously been drained.
Add chopped garlic, seasonings, nuts. Stir and put on fire.

Seasonings like yellow flower can be hard to find, so it's okay if you don't add it to your salad. Its role is to give the dish a beautiful yellowish tint.

Meanwhile, dissolve aspirin in a small amount of water and pour it into a saucepan with salad. When the vegetables boil, reduce the heat and simmer for 15 minutes with the lid closed.

Pour the hot snack into jars. Delicious Georgian salad with nuts and garlic is ready! Good luck with your preparations and a bright winter!

Quick green tomatoes in jars Georgian style

You can pickle tomatoes that are not yet ripe in a short time using very simple methods that are often used in traditional Georgian cuisine.

Georgian green tomatoes - a quick recipe.

Preparation next.

Ingredients

To prepare the snack you will need:

sunflower oil - 2 tbsp.;
unripe tomatoes - 10 kg;
apple cider vinegar - 2 tbsp;
hops-suneli - 10 tbsp. l.;
garlic cloves - 2 heads;
onions - 4 pcs.;
fresh herbs (choose to taste) - 100 g.

Step-by-step cooking process

The sequence of stages in creating a dish:

Process the tomatoes as usual, remove the stems, pour boiling water over the vegetables, and then cut each tomato into halves or quarters.
Wash the greens thoroughly, shake off excess moisture from the branches, and finely chop the plants.
Peel the garlic, pass the cloves through a hand press or chop in a home processor.
Combine tomato slices, spicy gruel and chopped herbs in an enamel bowl (for example, in a saucepan or bucket).
Add rock salt and granulated sugar to the resulting mass, pour in fruit vinegar and fresh sunflower oil, mix everything well.

Georgian green tomatoes for the winter need to be kept for 12 hours at room temperature, after which you can serve the appetizer to the table or place it in containers, roll up the containers, and send them to the cold for later storage.

Tomatoes pickled with herbs and garlic in a saucepan

Now let's make pickled green tomatoes in a saucepan.

5 kilograms of unripe tomatoes;
A handful of cherry leaves;
A nice bunch of fresh dill with umbrellas;
A large bunch of parsley;
Horseradish leaves;
2 large heads of garlic;
2 tablespoons mustard seeds;
2 glasses of salt;
Bay leaf, peppercorns.

Place half of all the herbs and spices on the bottom of the pan. We place tomatoes on them, with the rest of the spices, garlic and herbs on top. Cover the top with horseradish leaves.

To make the brine, mix the salt in two liters of well water.
Pour into a saucepan with prepared vegetables.
You need to place a flat plate on top and place a weight on it.

Another recipe: Recipes for delicious and crispy sauerkraut with vinegar: an instant snack

We keep the pickles in the room for a couple of weeks, and then put them in the cellar.

Spicy green Georgian tomatoes

The proposed treat is the most sought after and popular in Caucasian cuisine. Not a single holiday is complete without such a dish, which each housewife prepares only according to her personal “secret” recipe.

Ingredients

To prepare the food you will need:

sunflower oil - 4 tbsp. l.;
green tomatoes - 30 pcs.;
garlic cloves - 5-6 heads;
apple cider vinegar - ½ tbsp.;
hot chili - 2 pods;
carrots - 2 pcs.;
white sugar - 3-3 tbsp. l.;
drinking water - 2 tbsp.;
suneli hops, dried Italian herbs, a mixture of peppers - optional;
greens (thyme, cilantro, parsley, dill) - 2 bunches;
rock salt - 200 g.

Step-by-step cooking process

Step-by-step preparation:

Make cross-shaped cuts on the pre-treated tomatoes. The fruits should be cut carefully so that the slices do not fall apart.
Peel the carrots and finely grate the root vegetables.
Remove the peel from the garlic and pass the cloves through a hand press.
Wash the greens, chop the branches with a sharp knife until fine crumbs.
Place the spicy gruel and vegetable mass in a bowl, add hot peppers chopped into rings, dried herbs, spices and spices.
Place portions of the mixture into slightly spread tomato slices.
Place the decorated tomatoes in the jars in dense layers with the filling facing up.
Pour filtered water into the pan, add granulated sugar, rock salt, add apple cider vinegar and fresh oil, mix the mixture thoroughly, and heat to a boil.
Pour the filled, wide-necked jars with the resulting brine, press down on top with pressure, and let the jars stand for 1 hour.
Decant the liquid from the containers, boil the brine again, and pour the contents of the cylinders again.

Cover the food with nylon or screw lids. When the marinade has cooled, you can try the spicy appetizer. Blanks intended for long-term storage should be immediately rolled up turnkey.

Spicy green tomatoes for the winter - the most delicious recipe

I suggest you prepare and try a very tasty appetizer salad. Spicy, juicy and crispy - you'll just lick your fingers. We will cook without cooking or sterilization, which will retain maximum vitamins and natural crunch.

It is better to store this preparation in the refrigerator. If you have a cold cellar or pantry, you can keep it there too. But they last longer in the refrigerator. Be sure to try it!

List of required ingredients:

Green tomatoes – 1.2 kg.
Hot pepper – 0.5-1 pod
Bell pepper – 300 gr.
Parsley - bunch
Garlic – 1 head
Salt – 1 tbsp.
Granulated sugar – 2 tbsp.
Vinegar 9% - 2 tbsp.
Vegetable oil – 3 tbsp.

This portion makes 2 liter jars of salad.

Step-by-step cooking process:

Step 1. Wash the tomatoes and wipe them dry with a napkin. Cut each fruit into 2 halves, remove the crust in the middle from the growth of the stalk. Now we cut it into neat, not too thin, but not large slices. They should be convenient to place in your mouth when eating.

Step 2. The next step is to prepare all the additional ingredients. We wash the sweet peppers, remove the seeds and soft veins inside.

Cut it into small strips.

Peel the garlic and chop into slices. In this case, I do not recommend using a press or grater to grind it.

Wash the parsley and finely chop it. Of all the greens, this is the one that is most suitable for this recipe.

Use hot pepper to taste and depending on how strong it is for you.

Cut into small cubes. After this, be sure to wash the knife and hands with soap.

Step 3. Pour all the prepared tomatoes into a large bowl. Next we send everything else - parsley, garlic, sweet and hot peppers.

Add salt, granulated sugar and mix everything very well. Leave for 10-15 minutes until the crystals dissolve.

Then add vinegar, oil and mix everything again. Do not waste time and effort on this, because you need all the spices to be distributed as evenly as possible. Leave it like this for half an hour.

Step 4. In order for the contents to be preserved for as long as possible, the glass containers need to be washed and sterilized. Despite the fact that the product itself will not undergo heat treatment, it will not be superfluous to warm up the jars. You can do this in any convenient way.

Step 5. Before pouring the salad, you need to let the container cool down a little. Otherwise, it may crack due to a sharp temperature change. Place the contents here, spreading the juice evenly.

We close the lids - iron or nylon, it doesn’t matter. The main thing is that they do not leak brine, because we will periodically place them upside down

Place upside down in the refrigerator for 2 days.

During this time, you need to take them 8-10 times, shake them slightly and put them in the opposite position - from the lid to the bottom and, accordingly, vice versa. This will marinate the vegetables better.

Source - https://www.youtube.com/watch?v=8byDI-bx_LM

After 2 days, put it in the standard position, with the lid up. Now they are ready, you can eat. But if you want to save them for the winter - please! They will last in the refrigerator until next summer if you followed all the recipe recommendations.

Enjoy your meal!

Stuffed for the winter in Georgian style

Georgian-style green tomatoes for the winter, complemented with a variety of fillings, is a very attractive dish in which both the milky fruits and the minced meat placed in them look equally elegant.

Preparation next.

Ingredients

To prepare the treat you will need:

green tomatoes - 2 kg;
hot chili - 100 g;
parsley, celery - a large bunch;
drinking water - 2 l;
garlic - 150 g;
table salt - 4 tbsp. l.

Step-by-step cooking process

Sequence of preparation method:

Thoroughly rinse the vegetable raw materials, remove all questionable specimens, divide the fruits into halves or make cross-shaped cuts on whole tomatoes.
Peel the garlic, chop the cloves until crumbly.
Remove the seeds from the chili (you can leave them if you want a spicy dish), chop the pods as finely as possible.
Using the same principle, you should chop washed and dried plants.
Place the spicy gruel, green mass and hot cuttings in one bowl, then mix everything.
Stuff the “pockets” formed in the tomatoes with the resulting mixture, compact it well into each tomato.
Line the bottom of a deep container with stems of greenery and place the filled fruits in dense rows.
Boil filtered water in a saucepan, add rock salt, and boil the mixture until the spice is completely dissolved.
Pour hot brine over the tomatoes, cover the vegetables with a flat plate or wooden circle, and place pressure on top.
Keep the workpiece in this form for about 6–7 days. Large fruits should be salted for 10 days.

The resulting snack can continue to be kept in its original form by removing the load. For long-term storage, you need to put the tomatoes in sterilized containers, close them with nylon lids, and keep the food in the refrigerator or in a cool room.

Recipes for pickling tomatoes in Georgian style

For winter, a similar tomato appetizer can be prepared in different ways, in accordance with certain preferences and tastes.

In any case, from the beginning of the process of preparing a dish to the final result, it is important not only to comply with the proposed recipe proportions, but also to arm yourself with imagination, trusting your own taste.

Stuffed tomatoes

One of the most delicious dishes of Georgian cuisine is a dish made from tomatoes filled with appetizing vegetable mass.

Ingredients:

tomatoes – 2.5 kilograms;
pepper (hot) – 1 pod;
garlic – 1.5 heads;
pepper (bulgarian) 2 fruits;
vinegar – 0.5 teaspoon;
salt – 30 grams;
sugar – 15 grams;
water – 0.5 liters;
greens in the form of parsley, celery, cilantro, basil, dill - 1 bunch each.

Method of preparation: make cuts on thoroughly washed tomatoes. Then blanch them in boiling water for about half an hour. Grind the peeled garlic, bell and hot peppers, together with herbs, using a blender.

Stuff soaked tomatoes with vegetable mixture and place them in jars. Pour in the marinade and complete the process with sterilization, which lasts about half an hour. Roll up the appetizing snack with lids. Turn glass containers upside down, and then wrap them in a blanket or rug.

Pickled tomatoes

Ingredients:

green or brown tomatoes – 2.5 kilograms;
hot pepper – 5-6 pods;
garlic – 1 head;
non-iodized extra salt - to taste;
sugar is not for everyone;
assortment of greens in the form of dill, parsley, cilantro.

Method of preparation: peel the pepper (without removing the seeds) and garlic and then grind it using a meat grinder. Finely chop the greens, adding salt and sugar. Mix all the ingredients together - the vegetable filling for the tomatoes is ready.

Cut each tomato crosswise, open it, add salt and put the vegetable mixture inside. Place the tomatoes in a deep container and place pressure on top of the lid. After 5 days, the tomatoes will release juice and become moldy. The pickled fruits can be turned and left in this state for another day.

Important! The appearance of mold on the surface indicates the tomatoes are ready.

Then place the tomatoes on a plate and strain the resulting juice. Then put the almost ready, but strange-looking tomatoes into jars, pour the juice on top. The fermented snack must be stored in a cool place.

With garlic and herbs

Ingredients:

tomatoes – 2 kilograms;
garlic heads – 2 pieces;
vinegar (9%) – 2 tablespoons;
salt – 45 milligrams;
sugar – 30 milligrams;
laurel - to taste;
dill – 1 bunch;
water – 1 liter.

Method of preparation: after cutting all the tomatoes, fill them with garlic (one clove for each). Then the vegetables are placed in jars mixed with dill sprigs.

The components for the brine are combined and brought to a boiling point. The fruits are filled with liquid and the jars are closed using simple nylon lids.

Tomatoes marinated in this way are not subject to sterilization. It is recommended to store the workpiece in a dark and cool place.

With nuts

Ingredients:

tomatoes (green color) – 1 kilogram;
nuts (walnuts and shelled) – 200 grams;
garlic – 2 cloves;
vinegar (wine type) - according to taste;
pepper – 1 pod;
cilantro (seeds) – 15 grams;
extra salt not iodized - according to taste.

Method of preparation: wash the elastic tomatoes and divide them into halves. Grind the nuts, garlic and salt together, squeeze out the oil and pour into a separate bowl. Add pepper, cilantro, vinegar to the nut stew - mix the ingredients, then add the tomatoes to them. Place the entire vegetable mass into jars, top with nut butter and seal with lids.

The preparations must be stored in the refrigerator.

Spicy appetizer with pepperoni

Ingredients:

green tomatoes – 2 kilograms;
garlic head;
pepper (pepperoni) – 9 pieces;
non-iodized extra salt - to taste;
an assortment of greens in the form of dill, parsley, cilantro, celery - a bunch each.

Method of preparation: cut the fruits, open them and add salt. Before the juice appears, place the tomatoes in a separate, preferably deep, bowl. Chop all the bunches of greens and mix with pepperoni. Stuff the tomatoes with the mixture and place them in a deep container under pressure. After the juice appears, place the workpiece into a glass container prepared in advance.

Tomatoes in adjika

Ingredients:

tomatoes (cream or cherry);
adjika;
dill and parsley;
cherry, currant, horseradish leaves;
garlic;
salt - to taste;
water.

Method of preparation: cut the tomatoes into equal halves. Make a spicy brine from water, adjika and salt. Cut the garlic into slices. Place leaves - currant, cherry, horseradish - at the bottom of a deep container. Place tomatoes on top, mixed with herbs, in layers. Cover all components with the rest of the leaves, fill with brine and set pressure. After 24 hours, the so-called press can be removed. Seal glass containers with lids.

Store salted tomatoes in adjika in the refrigerator.

Instant recipe

Ingredients:

tomatoes (green or brown) – 1.5 kilograms;
pepper (sweet) – 2 pieces;
garlic – 2 cloves;
salt – 2 teaspoons;
pepper (allspice) – 5 pieces;
laurel – 1 leaf;
vinegar - 0.5 cups;
dill, parsley, celery;
water – 1 liter.

Method of preparation: bell pepper, desired red color, peeled and cut into thin slices. Peel the garlic and chop it together with the herbs. Place all ingredients, including tomatoes, in sterilized jars. Pour boiling water over and set aside to steep for 15 minutes.

Prepare a marinade including purified water, spices and herbs. Drain the water from glass containers and immediately pour in the marinade. Seal the glass containers with the workpiece with lids. Turn the jars upside down and cover with a warm blanket.

Lightly salted tomatoes

Ingredients

tomatoes – 1.5 kilograms;
garlic head;
cilantro;
pepper (peas) – 50 grams;
salt, sugar - to taste;
water.

Method of preparation: pour boiling water over the tomatoes, wait for 20 minutes, and then peel off the skin. Chop the garlic and herbs. Place a layer of tomatoes in jars, sprinkle with cilantro, garlic and pepper, and so on until the glass containers are completely filled.

Pour the prepared brine with the addition of salt and sugar over the tomatoes. In 24 hours the workpiece will be ready. Lightly salted treats should be removed to a cooler place.

With nuts

The presented version of pickling can be safely attributed to the delicious treats for which Georgian cuisine has always been famous.

Ingredients

To create the dish you will need:

unripe tomatoes - 4 kg;
cherry and black currant leaves - 10–12 pcs.;
horseradish roots - to taste;
walnut kernels - 4 tbsp.;
peppercorns - 20 pcs.;
garlic cloves - 30 pcs.;
parsley, tarragon - 20 g.

For the brine you need to have:

rock salt - 4 tbsp. l.;
filtered water - 8 tbsp.

Step-by-step cooking process

Order of appetizers:

Cut the tomatoes, previously processed according to the traditional method, leaving the fruits whole.
Pour boiling water over the mixture and leave in this state for up to 15 minutes.
Remove the peel from the garlic and grind the cloves to a puree consistency.
Peel the horseradish and grate the roots using the same method.
Finely chop the greens.
Combine spicy gruel, chopped horseradish and plant sprigs, crushed nut kernels in a bowl.
Mix the mixture thoroughly, then fill the cavities formed in the tomatoes with it.
Line the bottom of an enamel bowl with washed and dried cherry and currant leaves, scatter peppercorns, then lay out layers of stuffed tomatoes, placing them with the cut sides up.
Boil drinking water with salt dissolved in it in a separate bowl, boil the mixture for 2-3 minutes.
Pour cooled brine over the stuffed tomatoes, press down the fruits with a plate and a weight, cover with gauze, and leave the workpiece in this state for about 7–10 days.
You should periodically check the salting for mold and change or wash the fabric.

Green tomatoes, cooked in Georgian style for the purpose of decorating for the winter, can be transferred from a pan into containers, kept in a cool basement or in the refrigerator.

Marinated green tomatoes Georgian style

Created using an original method, the appetizer has pleasant sweet and sour notes and goes well with a variety of meat/fish dishes.

Ingredients

To prepare the treat you will need:

sunflower oil - 200 ml;
onions - 4 pcs.;
green tomatoes - 30 pcs.;
tomato juice (without salt) - 2 tbsp.;
hops-suneli - 40 g;
garlic - 400 g;
apple cider vinegar (6%) - 350 ml;
granulated sugar - 4 tsp;
dill, basil, parsley - 2 bunches each;
rock salt - 100 g.

Step-by-step cooking process

Step-by-step creation of a dish:

Make not very deep cross cuts on the pre-processed tomatoes.
Peel the onions and garlic cloves, rinse all the greens, shake off excess moisture, and place the ingredients in a blender bowl.
Grind the contents of the container until smooth.
Fill the cavities formed in the tomatoes with the resulting spicy mixture.
Place the fruits in a glass container in dense layers.
Boil the marinade, for which you need to heat the tomato juice to a boil, add granulated sugar and rock salt, pour in vinegar and fresh oil, mix everything well.
When the composition begins to boil again, it should be poured into jars filled with fruits.
Sterilize the prepared pieces in a water bath for 10–15 minutes, then seal the containers hermetically and cool upside down.

Store pickled tomatoes in a cool place.

Georgian pickled green tomatoes

The proposed method of preparing vegetables is the most gentle and beneficial for human health, because the technological process is based not on vinegar or salt, but on the action of a natural preservative - lactic acid.

Ingredients

To create the dish you will need:

unripe tomatoes - 5 kg;
dill and parsley (you can take other herbs or supplement the composition with the desired fragrant plants) - 4 bunches each;
garlic cloves - 2 heads;
hot chili pods - to taste;
rock salt - 12 tbsp. l. (with a small slide).

Step-by-step cooking process

Algorithm of actions:

There should be a lot of greens in this Georgian recipe. The plants should be washed well, shake off any remaining moisture, then chop very finely.
Cut the chili in half, remove the seeds from the pods, chop the peppers into small pieces, and add the hot crumbs to the greens.
Remove the peel from the garlic, pass the cloves through a hand press, add the pulp to the vegetable mass, and mix the resulting composition thoroughly.
Sort the green vegetables, cut them into 4 parts almost to the point of the stalks, but be sure to preserve the integrity of the fruits.
Carefully spread the slices apart in the form of a kind of rose, pour a pinch of salt into the middle of each tomato, then fill the fruits to the very top with the spicy mixture. It is this technique that will allow you to start and ensure the vital activity of lactic acid bacteria.
Place the decorated fruits in deep enamel dishes or glass containers with wide necks, cover with a plate of suitable size, and place pressure on top.
The secret of further ripening lies in the method of laying the raw materials - the tomatoes must fit very tightly to each other in order to release as much juice as possible through mutual “efforts,” which will become a favorable environment for the proliferation of those very “good” bacteria.
For the first 3 days, the products should be kept at room temperature.
After 7 days, the fruits will become truly fermented - a characteristic aroma will appear in the snack, and the resulting brine will completely cover the ready-to-eat food.

Georgian green tomatoes should be stored in a cool room for the winter.

Pickled green tomatoes in jars for the winter under a nylon lid

Pickled green tomatoes in jars for the winter under a nylon lid are prepared in different ways. I suggest you try a simple recipe.

Products per bottle:

2 kilograms of milky ripeness tomatoes;
Dill bush;
Horseradish root and leaf;
Head of garlic;
7 peppercorns each;
5 buds of cloves;
1 hot pepper;
2 laurel leaves;
Half a glass of salt;
Half a glass of sugar.

We put all these ingredients in a bottle, fill it with spring, well or filtered water, and close it with a nylon lid.

Leave in a warm place for two days until the brine becomes cloudy. Then we take it to a cool place. The salting will last about two months. Can be stored in the basement for a long time.

On a note! To make the appetizer faster, pour boiling water over the vegetables rather than cold water.

Canned green tomatoes Georgian style

You don’t have to go to Georgia for such a fragrant, spicy and appetizing snack. This recipe and harvest from the garden will help you quickly and easily get the desired result at home.

Ingredients

To prepare the food you will need:

green tomatoes - 2 buckets;
rock salt, fruit vinegar (9%), granulated sugar - 2 tbsp. l. each component;
hot pepper, garlic cloves - 2 tbsp. l. in crushed form;
parsley and dill - 400 g of greens in equal proportions.

Step-by-step cooking process

Sequencing:

Free the garlic from the husks, the chili from the seeds (if you don’t want to get spicier food).
Thoroughly rinse all ingredients of the recipe and dry on towels.
Finely chop the greens and place the mixture in a spacious bowl.
Cut the tomatoes into 6 slices and send the vegetables to the treated plants.
Grind the peppers and garlic, add to the rest of the ingredients, add granulated sugar and coarse salt, pour in the vinegar, mix everything well.
Fill the sterilized cylinders with the fragrant composition and compact it tightly.

Roll up the containers hermetically or close them with nylon/screw lids, and send the workpieces for winter storage in the cellar or refrigerator.

Georgian green tomatoes without sterilization

Technologies developed long ago in Georgia perfectly ensure the taste, aroma and quality of canned food. Only the seaming cylinders will have to be sterilized.

Ingredients

To create the dish you will need:

green tomatoes - 4 kg;
garlic - based on one clove per fruit;
dill seeds - 2 tsp;
laurel leaves - optional;
table salt, granulated sugar - 2 tbsp. l.;
fruit vinegar - 1 tbsp.

Step-by-step cooking process

Sequence of step-by-step preparation:

Make small depressions in the pre-processed tomatoes where the stalks are, and place a clove of garlic in the formed cavities.
Throw 1-2 bay leaves at the bottom of sterilized 3-liter jars, add 1 tsp. dill seeds, then place the stuffed tomatoes in dense layers.
Boil a brine from 2 liters of drinking water with the addition of rock salt and granulated sugar. After the composition begins to boil, you need to add vinegar and mix everything well.
Fill the cylinders with the resulting mixture and roll the containers tightly.

Turn the jars over, cover them with a blanket, cool completely, and then store them. To obtain a more intense aroma of food, you can add sprigs of cilantro and dill to the recipe.

Georgian green tomato salad

Georgian green tomatoes for the winter look especially impressive on the festive table, immediately attracting the attention of guests with their bright design.

Preparation next.

Ingredients

To create the dish you will need:

sunflower oil - 2 tbsp;
pepper mixture - 2 tbsp. l.;
unripe tomatoes - 6 kg;
hops-suneli - 8 tbsp. l.;
garlic cloves - 3 heads;
blue onions - 4 pcs.;
greens (parsley, basil, dill) - 100 g;
apple cider vinegar - ½ tbsp.;
green onion - 40 g;
fruits of sweet colorful peppers - 500 g;
coarse salt - 4 tbsp. l.

Step-by-step cooking process

Step-by-step execution of the recipe:

Process the fruit, cut the tomatoes into thin slices.
Peel the onion and chop into half rings.
Remove the seeds and white inner membranes from the peppers and chop into thin slices.
Pass the garlic through a hand press.
Wash all the greens and finely chop the plants.
Combine all processed ingredients in a large bowl and mix them thoroughly.
Place the resulting mass into pre-sterilized containers, carefully compact the products until juice forms, completely covering the contents of the containers.
Seal the jars hermetically.

The prepared salad will turn out not only beautiful and tasty, but also very healthy, because the process of natural preservation occurs in raw vegetables that retain their valuable composition.

Cooking tomatoes stuffed with herbs and garlic for the winter

Preparation time: 5-6 hours soaking tomatoes, 30-40 minutes – stuffing, 3 days – infusion at room temperature, 4 days – infusion in a cool place. Kitchen utensils: meat grinder, board and knife, deep enamel pan or bucket, 3 liter jars. and plastic covers.

Ingredients

Green tomatoes	5 kg
Green dill	250 g
Garlic	250 g
Hot pepper in pods	8-10 pcs.
Black peppercorns	10-20 pcs.
Bay leaf	5 pieces.
Salt	based on 1 liter of water 2 tbsp. l. with a slide
Water	how much will it include
Spicy herbs: horseradish leaves	5-8 pcs.
Currant and cherry leaves	10-15 pcs.
Umbrellas of dry or fresh dill	5-7 pcs.

Step-by-step preparation

Before starting the process, soak the tomatoes in warm water (it is better to change the water several times) for 5-6 hours.

Peel 8-10 hot peppers from seeds and stalks and cut into halves.
Separate garlic (250 grams) into slices and peel.
Grind the prepared hot peppers, garlic and 250 grams of washed fresh dill in a meat grinder.
Mix all the twisted ingredients - our filling is ready. There is no need to salt it.
At the bottom of a deep dish (with a volume of at least 10 liters), in which we will place the tomatoes, place herbs: horseradish leaves (3-4 pieces), dill umbrellas (3-4 pieces), whole bay leaves, fresh currant and cherry leaves (according to 5-8 pieces) and add black pepper (10-20 peas).
Cut each tomato crosswise, but not all the way, and to keep the tomato intact, slightly move the slices apart and stuff it with the prepared filling.
Carefully place the stuffed tomatoes in a bowl lined with spices.
When all the tomatoes are stuffed, place the remaining set of herbs on top: dill umbrellas, cherry and currant leaves, horseradish leaves.
Pour boiling water over the tomatoes until they are completely covered. Be sure to measure how many liters of water you need (this is necessary to determine the amount of salt).
Add salt: add two small heaped tablespoons of table rock salt to 1 liter of water.
Place a pressure on top to prevent the tomatoes from floating.
Leave for three days at room temperature to allow the tomatoes to salt.
After three days, transfer the tomatoes into pre-washed and dried jars (not sterilized) and fill them with the same cold brine.
Close the jars with nylon lids and take them to the cellar for storage. If there is none, store it in the refrigerator. You will be able to eat tomatoes in 7 days.

Recipe video

Are you still wondering how to prepare stuffed green tomatoes for the winter according to a recipe without sterilization? Watch the video and cook, because nothing is complicated, and the video clearly demonstrates everything.

In the next recipe we will sterilize jars , but don’t be alarmed - it’s not at all difficult.

Useful tips and tricks

Decorating green tomatoes in Georgian style is not very difficult if you have at least basic culinary experience and the following important information:

To obtain perfectly salted/pickled/pickled tomatoes, dense small (about the size of a walnut) or large fruits are suitable, which will retain their shape and will not wrinkle or crack during the cooking process. The main thing is to place tomatoes of the same size in the jar;
When pickling vegetables, you can use juices (tomato, cucumber, apple) and even tomato puree. The high acid content has a beneficial effect on the marinating process;
sugar in the brine is an optional component, used only to activate fermentation and minimize the acidity of the fruit;
if the salt content accidentally turns out to be in excess, do not worry - the tomatoes will absorb only the volume they require;
When placing fruit halves in jars, it is better to place them cut side down, which will save space in containers for additional amounts of raw materials. This method of laying will preserve the shape of the slices, and the seeds will not end up floating in the marinade;
To “compact” the tomato slices laid out in a balloon without touching them with your hands, you need to use a simple life hack - lay a towel folded in several layers on the table, then lightly tap the filled balloon on it;
After sterilization, you should not wrap the jars in warm clothes, as the fruits from such a procedure will become excessively soft and lose their wonderful crunch.

Green tomatoes, decorated in Georgian style for everyday use or for the winter, can be improved using any ingredients (basil, green onions, hot/sweet peppers, eggplants, other vegetables), which will pleasantly highlight the sourness characteristic of unripe tomatoes.