10 Best Pickled Green Tomato Recipes for Winter

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.

Georgian green tomatoes for the winter in liter jars - the most delicious recipe!

Ingredients for 1 liter jar

600 -700 g green tomatoes;
70 g carrots;
70 g horseradish;
70 g garlic;
1/3 pod of hot pepper.

Marinade:

400-450 ml of water;
0.5 tablespoon of sugar;
1/3 tablespoon salt;
1 tablespoon vinegar.

How to marinate: step by step

For this recipe, we select medium-sized tomatoes, preferably the same size. Tomatoes should be firm, without damage or cracking. Wash green tomatoes under running water. We cut off the place where the stalks are attached. We make a cross-shaped cut on the tomatoes, not reaching the end by 0.5 - 1 cm.

Peel the carrots and horseradish root, rinse thoroughly and grate on a fine grater.

We peel the garlic, rinse it and pass it through a press. Wash the hot pepper and chop it very finely.

Place all prepared ingredients in a bowl and mix so that all filling ingredients are evenly distributed.

Helping yourself with your fingers, open the tomato a little and put the filling inside.

Gradually fill all the tomatoes and begin to place them in sterilized jars. We lay it tightly, trying to fill as much free space as possible. We fill the jars to the very top.

Prepare the marinade: bring water with salt and sugar to a boil over high heat. Boil for a couple of minutes, stirring, until the crystals are completely dissolved. Pour in vinegar and immediately turn off the heat. Fill jars of tomatoes with marinade and cover them with pre-boiled lids.

Place the jars of tomatoes in a wide saucepan with a napkin-lined bottom and fill with warm water. Over high heat, bring the water in the pan to a boil and sterilize over medium heat for 10 minutes (3-liter jars - 20 minutes).

Then carefully remove the cans of tomatoes from the pan and seal them tightly.

Turn the jars upside down, wrap them up and leave them there until they cool completely.

It is advisable to keep this preparation for 2-3 months before use: during this time the tomatoes will become saturated and become unusually tasty.

This preservation should be stored in a dark place, possibly at room temperature.

Recipe for salted unripe tomatoes in jars

This very tasty salad appetizer comes from Bulgaria, where it is customary to use a lot of different greens and spicy roots in the national cuisine. The latter can be taken not according to a prescription, but those that are available.

You will need:

3 kg of tomatoes;
2 kg carrots;
300 g onions;
65 g parsley root;
60 g celery root;
125 g parsnip root;
25 g each of dill, celery and parsley;
oil for frying;
50 g sugar;
5 g black pepper;
8 g red pepper;
50 g salt.

Preparation:

Select 2 kg of fruits of equal size for stuffing. Cut the bottom of each tomato and carefully remove the pulp using a teaspoon. Place it together with the reserved tomatoes, cut into slices, into a saucepan and heat the mixture to a boil. Add a mixture of peppers, sugar, salt (half the norm), mix well, heat the sauce for another 5-7 minutes.

Coarsely grate the remaining vegetables and roots, fry in hot oil, add finely chopped herbs, salt with the remaining salt, and stir. Fill the tomatoes with the filling to the top, but so that you can press it to the bottom.

Fill prepared liter jars with fruits and pour boiling sauce over them. Place the jars in a saucepan on a folded towel or wooden grid, fill with water so that it reaches their hangers, and sterilize for an hour. Roll up the preserved food with lids, place it on the neck, let it cool gradually, wrapping it in something warm.

Green tomatoes, pickled in slices for the winter (recipe for a liter jar)

Ingredients for 1 liter jar

0.5 kg of tomatoes;
3 cloves of garlic;
100 g red bell pepper;
1 cm red hot pepper;
4-5 sprigs of parsley;
15 g salt;
30 g sugar;
40 ml 9% vinegar.

How to marinate step by step

To prepare this type of preservation, we select healthy tomatoes, with intact skin, milky ripeness or brown. If the tomatoes are completely green and have not yet gained size, they will not taste good when canned.

The size and variety of tomatoes do not matter; you can take any. We wash the tomatoes with cold water and cut them lengthwise into slices 7-10 mm thick. Cut small plum tomatoes lengthwise into 4 pieces. Place the tomatoes in a bowl.

Wash the parsley. Remove the thick parts of the stems and chop finely. We wash the bell pepper, remove the seeds and membranes and cut into small thin strips.

Pass the garlic and red hot pepper through a press.

Add parsley, bell pepper, garlic and hot pepper to the tomatoes.

Pour salt and sugar, pour vinegar. Mix everything well.

And put it in pre-sterilized jars. During the filling process, shake the jar several times so that the tomatoes settle more tightly.

Fill jars of tomatoes to the top with boiling water.

Place the cans of tomatoes in a wide saucepan, the bottom of which is lined with a napkin (or a special stand for sterilization is installed), and fill with warm water, not reaching a couple of centimeters from the neck of the cans. Cover the jars with boiled lids. Place the pan on the stove and bring the water in it to a boil over high heat. Then reduce the heat slightly and sterilize for 15 minutes.

After sterilization, remove the jars and immediately seal them hermetically. Turn the jars of tomatoes upside down and, wrap them up, leave them to cool completely.

Store green tomatoes in slices in a dark place, or at room temperature.

Country style tomatoes

We will prepare them without sterilization.

Tomatoes – 3 kg;
Onion – 300 g;
Horseradish root - to taste;
Dill – 5 umbrellas;
Greenery.

Water – 1.5 liters;
Sugar - three quarters of a glass;
Salt - a quarter glass;
Mustard seeds - dessert spoon;
Laurel leaf – 3 pcs.;
Black pepper – 10 peas;
Cloves – 5 buds;
Vinegar – 150 ml.

We clean and wash the prepared vegetables. Cut the onion into half rings, horseradish root into long strips. Place the tomatoes in dry, sterilized jars mixed with other products. For the marinade, boil all the ingredients and add vinegar. Pour hot brine over the workpiece, roll it up and cover it. After complete cooling, we take it to the cellar.

Recipe for pickled green tomatoes for the winter in jars with garlic and herbs (with vinegar, sweet)

Ingredients for 3 liters of finished preserves:

1.7-1.8 kg of tomatoes;
2 heads of garlic;
6-9 peas each of black and allspice;
1 sweet bell pepper;
1\2 part hot pepper;;
3-5 cm of horseradish root;
0.5 heads of onions (I had very small onions, I took 6 pieces per 3 liters);
3 dill umbrellas (or 3 teaspoons dill seeds);
1 bay leaf;
horseradish leaf;
1 large bunch of dill and parsley.

Marinade:

2 tablespoons salt;
1.5 tablespoons of sugar;
80 ml 9% vinegar.

How to cook:

We thoroughly wash the tomatoes, removing any soft, irregularly shaped or spoiled ones.

Wash the horseradish root, remove the skin and rinse again. Grate the root on a coarse grater or cut it with a knife into thin small pieces. Wash the horseradish leaves in running water, cut into pieces and place on a towel to dry.

Peel the garlic and wash it with running water. Cut the garlic into longitudinal slices. Carefully wash the dill and parsley and place it on a towel to remove excess water. Wash the bell pepper, cut out the stalk, remove the seeds and rinse again. Cut the bell pepper into strips.

Cut the tomatoes in half crosswise, but not all the way through.

Carefully place two slices of garlic and 1 sprig of dill and parsley into each tomato. We first fold the sprigs of greenery so that they do not extend beyond the boundaries of the tomato.

Place onion, black and allspice peas, hot pepper, garlic, dill, and half of horseradish root at the bottom of a pre-sterilized jar.

Then we place the tomatoes tightly, laying strips of bell pepper on their sides.

Place horseradish leaves on top, remaining garlic, horseradish root and dill.

Filling No. 1: fill the jars with boiling water and cover with boiled lids.

Cover with a blanket and leave for 10 minutes.

By the end of 10 minutes, prepare a new portion of boiling water. We pour the aromatic water from the cans of tomatoes into a clean saucepan - we will use it to prepare the marinade. And fill the jars of tomatoes with boiling water again, wrap them up and let them sit for another 10 minutes (filling No. 2).

Add about half a glass of water to the drained water (from fill No. 1) (taking into account evaporation during boiling), add salt and sugar and bring to a boil. Boil over low heat for 5 minutes until the sugar and salt crystals are completely dissolved. We drain plain water from the cans of tomatoes into the sink; we no longer need it. Pour vinegar directly into the jars and pour boiling marinade on top (Filling No. 3).

We immediately seal the jars hermetically, turn them upside down and wrap them in a blanket. Leave covered until completely cooled, about a day.

How to pickle green tomatoes?

Method for pickling green tomatoes

Canned green tomatoes are tasty, healthy and have many benefits. Very often, gardeners specially pick green tomatoes to protect them from late blight or other diseases, and sometimes housewives buy such fruits at the market to diversify the winter menu. But how to pickle green tomatoes. In fact, the process is no different from pickling ripe fruits - the main thing is to follow the recipe.

Green tomatoes for pickling can be of any size, variety and shape. They can be round, creamy or even unusual in shape, as long as they are not spoiled. Still, it’s the small tomatoes that look best in jars because you don’t have to cut them. And they cut large fruits so that they fit into the jar without any problems and so that they are better saturated with the marinade.

As for additional components, there are no special rules; you can add any vegetables, spices, herbs, but in order not to make a mistake, you should start with small batches of canned food and try which recipe you like best and which one should not be repeated.

Marinate stuffed green tomatoes with garlic and carrots (The recipe is to die for!)

Ingredients required:

2.5 kg green tomatoes;
100 g garlic;
2-3 pieces of carrots;
1 piece of hot pepper;
12-15 black peppercorns;
2 cm horseradish root.

Marinade:

2.5 liters of water;
100 g salt;
250 g sugar;
200 ml 9% vinegar.

*The specified amount of ingredients yields 4-5 liters of preserved food - this depends on the size of the tomatoes and the density of their packing in the jars.

How to cook step by step:

We select small tomatoes for stuffing, preferably approximately the same size. Tomatoes must have no broken skin. We wash the tomatoes under running water and place them in a colander to drain excess moisture.

We cut off the top of the tomatoes a little - just to remove the place where the stalk is attached. We cut the tomatoes in half lengthwise, not reaching the edge by 0.5 - 1 cm.

We wash the carrots, peel them and rinse. Cut the carrots into thin slices, 1-2 mm thick. For this type of preservation, we choose not thick, long carrot roots. If the carrots are still large in diameter, before placing them in the tomatoes, cut each circle into 2-4 parts - depending on the size of the tomato: a piece of carrot should not protrude much beyond the cut tomatoes. Peel the garlic, rinse and cut into 3-5 slices, as thick as carrots.

We put a slice of carrots and garlic into each cut tomato.

In pre-sterilized jars we put 3-4 rings of hot pepper (per liter jar), 2-3 rings of horseradish root, 3-4 black peppercorns.

Then place the tomatoes tightly, cut side up. We fill the jars to the very top.

Prepare the marinade. Bring water with sugar and salt to a boil, boil for a couple of minutes until all the crystals dissolve. Pour vinegar into the marinade and turn off the heat. Pour boiling marinade into jars of tomatoes.

Place the jars in a wide pan with a napkin-lined bottom. Cover the jars with boiled lids and fill with water, not reaching a few centimeters from the neck of the jars. Place the pan with the jars on high heat and bring the water to a boil. then reduce the heat slightly and sterilize: liter jars for 15 minutes, 3 liter jars for 30 minutes.

After sterilization, carefully remove the jars of tomatoes and immediately seal them tightly. Turn the jars of tomatoes upside down and leave to cool.

Then we transfer the preservation to a permanent storage place - in a dark place, possibly at room temperature.

The most delicious green tomato recipe

Purple basil gives unripe vegetables a special taste. You can replace half of the specified amount with green. Preservation will look more interesting if you add colorful peppers.

To process 3 kg of green and brown tomatoes you will need:

3 large pods of sweet pepper;
a couple of medium heads of garlic;
1-2 pods of “Ogonyok”;
a bunch of dill, basil and parsley;
1/2 tbsp. Sahara;
3 tbsp. salt;
120 ml. oils;
1/2 tbsp. 9% vinegar.

Pickled green tomatoes like in a store during Soviet times (without sterilization)

Ingredients for 3 liters of finished preserves:

1.5 – 1.8 kg of tomatoes;
2-3 bay leaves;
8-10 peas of black and allspice;
4-5 cloves of garlic;
100 ml 9% vinegar.

Marinade:

1 liter of water;
1 tbsp. with a top of salt;
1.5 tbsp. Sahara.

How to cook:

We choose green and brown tomatoes for canning that are approximately the same in size, preferably beautiful ones - of the correct shape, without damage to the surface, without dents, etc. Wash the tomatoes thoroughly.

Peel the garlic and rinse. Place bay leaf, garlic, black and allspice at the bottom of pre-sterilized jars.

Blanch the tomatoes in small portions (300-400 g each) in boiling water for 25-30 seconds. This is how I do it: put the tomatoes in a colander and lower them into boiling water. And then I just take out the colander with the tomatoes: it’s much more convenient than catching the tomatoes one by one from boiling water.

After blanching, immediately place the tomatoes in prepared jars with spices.

At the same time, prepare the marinade: bring water to a boil, add salt and sugar; simmer over low heat for 3-4 minutes. As soon as the jars are filled with tomatoes, add vinegar to them and pour boiling marinade over them. Then we close the jars hermetically with lids - roll them up or screw them on.

We immediately wrap the cans of tomatoes in a blanket and leave them there until they have cooled completely. This usually takes about a day.

Before winter, we send jars of tomatoes to a cool place. Ideal - a cellar or basement, you can also put them in the refrigerator, or on the balcony during the cold season.

Pickled green tomatoes are finger licking good

Delicious aromatic tomatoes, brown or green. Recipe for pickling with garlic in a spicy marinade without sterilization with triple filling. The calculation of ingredients and proportions of marinade with 70% vinegar are indicated for a 3 liter jar.

Ingredients:

green tomatoes - how many will fit into a 3 liter jar;
fresh dill umbrellas - a couple of green branches;
garlic – 4 cloves;
laurel – 2 leaves;
currant and cherry leaves - 2 leaves each;
cloves - 3 buds;
allspice – 5 peas;
salt – 1 tbsp;
sugar – 2 tbsp;
vinegar 70% – 1 tsp;

Cooking steps:

Sort tomatoes by size. You can preserve young green tomatoes whole; it is better to cut large ones into slices, otherwise they will not fit into jars; leave the largest ones for ripening.
Rinse the jars clean, sterilize 3 liter jars for 15 minutes. Place pickled herbs, bay leaves and chopped garlic cloves at the bottom of the prepared jar.
Place tomatoes all the way to the top. Boil water in a saucepan and pour boiling water over the jars filled with tomatoes. Cover with sterilized lids and leave to blanch for 10 minutes.
After 10 minutes, drain the water. Make a second pour with boiling water and leave the tomatoes in boiling water again for 10 minutes. Drain the water again.
Repeat the procedure a third time, only pour hot brine with salt and sugar over the tomatoes. To do this, bring 1.3 liters of clean water to a boil in a saucepan.
Add salt, sugar and boil until everything dissolves.
In each jar, place allspice and cloves directly on the tomatoes.
Fill with boiling brine to the top, pour in vinegar essence 70% (1 tsp) and roll up.
Turn them upside down onto the lids, cover with a warm blanket and let cool completely.

Take the preserved food to the cellar or find a dark, cool storage place in the house. After a month, the green tomatoes will be completely pickled and you can take a sample. The resulting snack is finger licking good, very tasty!

Spicy tomatoes in spicy marinade “Hellish”

This is a simple recipe and we won't spend much time preparing it. The tomatoes turn out to be very spicy, hence the name “Hellish”.

Required by prescription:

3.5 kilograms of green tomatoes;
3 hot peppers;
1 bunch of dill, parsley;
Large head of garlic;
10 pieces of allspice, black peppercorns;
2.5 tablespoons of salt;
1 cup of sugar;
1 glass of vinegar.

We cut the fruits into quarters and place them in a deep enamel container.
Hot peppers must be seeded. Cut it into small cubes and add it to the tomatoes. Chopped herbs and garlic are also added to the vegetables.
Mix all the products and leave for twenty minutes.
For the brine, we need to dissolve salt and sugar in 2.5 liters of boiling water, pour in vinegar, add peppercorns.
Place the vegetable mixture in jars and fill with brine. We insist for twenty minutes.
Carefully pour the cooled marinade into a ladle. Boil and pour into jars again.
We cork it, cover it with a blanket, and lower it into the cellar in the morning.

Recipe for seaming marinade

Marinade is the basis of any seaming . It is the determining moment - whether what we preserve for the winter will be tasty or not.

What you will need:

mineral water without gas - 3.0 l;
vinegar 9% - 0.125 l;
dill seeds - 0.001 kg;
bay leaf - 3 pcs.

Marinade is the basis of any seaming
. Preparation steps:

Process the garlic, peel it, trim the ends.
Next, you can do the following with the garlic: either cut it in half lengthwise, or make stuffed tomatoes by placing the garlic inside each tomato. To do this, a side or cross-shaped cut is made in each tomato. The tomatoes are stuffed with slices, which need to be pressed firmly into the cut.
You need to heat the water in a saucepan. Just before the water boils, add granulated sugar and salt to the saucepan and wait until they are completely dissolved in the boiling water.
After the water boils, boil the solution for a quarter of an hour. Then add bay leaf and other spices you like (currant, oak or cherry leaves). Reduce the fire to minimum.
After this, add the spices and boil the solution for another quarter of an hour. It is important not to let the marinade boil, otherwise the spices will evaporate.
Lastly, pour vinegar into the saucepan, remove from heat and mix thoroughly.

You should not immediately pour in vinegar, as the acid will evaporate during the boiling process. As a result, the marinade will be weaker and the preservative moment will decrease.

Spices can be placed directly into jars, pouring marinade along with the canning product already in place.

It is recommended to use wine or fruit vinegar. Marinating with this vinegar turns out to be of better quality.