Georgian green tomatoes for the winter: pickled, pickled, spicy, stuffed with vegetables, garlic, stuffed with herbs, carrots, peppers

Quick green tomatoes in jars: Georgian recipe

It turns out that unripe and green tomatoes can also be useful in preparing snacks, salads for the winter, and simply a tasty side dish. Don’t rush to throw away a “bad harvest” and feel free to prepare something completely “new” for yourself.

Discover the taste of not quite ripe, slightly sour, but incredibly tasty tomatoes, which are VERY EASY to prepare! Just add a few ingredients and the dish is ready! Believe me, now you will grow tomatoes only for this preservation and delight your loved ones and guests with unusual salads all year round!

INTERESTING: Of course, a similar dish can be found in neighboring countries, because Caucasian women have long been famous for their delicious dishes and aromatic treats. In addition, the name conveys the whole “color” of the preservation, because these tomatoes contain a lot of spices and vegetables.

It is the sharpness that compensates for the sourness that the green tomato has. It is important to choose the right vegetable for preservation. It should not be a tight and hard, newly formed fruit! You should choose a tomato that is already plump, rounded and about to begin to gain color. Let it be slightly yellow, orange or even pinkish! It's OK! The main thing is that it should not be bitter!

For the recipe you should also prepare other ingredients:

Green tomatoes – 5 kg (you can plus/minus 0.5 kg)
“Evil” garlic – 250-300 gr. (it is important to choose exactly sharp, not soft)
Onions – 2 heads (not large, there should not be too many onions)
A bunch of greens (choose any you like)
Khmeli-suneli – 150-200 gr. (mandatory spice for cooking green tomatoes)
Salt - to your taste (but not less than 50 grams for the whole mass)
Oil – 180-200 ml. (vegetable and odorless)
Apple (or grape) vinegar – 10 tbsp.

Cooking technology:

Vegetables are peeled from stalks (they are often difficult to tear off from an unripe fruit).
Wash each tomato and rinse with hot water
Cut the tomatoes into slices (you should get about 6 slices from one fruit).
Pour everything into a large bowl or basin (where it is convenient to mix with your hands)
Chop the greens with a knife
Squeeze the garlic and chop the onion
Pour everything into a bowl, mix with your hands, adding the required amount of spices
Pour in the vinegar and oil, mix everything again (you can use a large spoon, the main thing is not an iron spoon, otherwise the oxidation process will begin, which can affect the taste).

If you planned to eat fresh salad, it is advisable to let it sit for 4 to 12 hours (so that the spices and garlic nourish the tomatoes). If you are preparing canned food, then immediately put the entire mass into jars and put it in the refrigerator (or roll it up).

How can you cook green and unripe tomatoes deliciously?

Georgian green tomatoes for the winter: a simple recipe

A jar of green tomatoes will definitely brighten up your pantry shelf and will decorate any holiday table in winter and summer. Try this delicious recipe and you will fall in love with this dish from the first spoon!

What to prepare:

Green tomatoes – 5 kg (you can plus/minus 0.5 kg)
Garlic – 200 gr. (for lovers of “spicy” + 100 gr.)
Onions – 4 pcs. (cut in any way)
A bunch of greens (any, but three are better: parsley, dill, cilantro)
Khmeli-suneli – 100 gr. (mandatory spice)
Ground black pepper – 25-30 gr.
Salt - to your taste (but not less than 50 grams for the whole mass)
Oil – 150 ml. (vegetable and odorless)
Vinegar (any fruit) – 8-10 tbsp.

Cooking technology:

Vegetables are peeled, washed, cut into 4 slices
Place the tomatoes in a bowl, where they need to be salted and sprinkled with spices, finely chopped herbs, and garlic.
Mix everything, fold 2/3 into the jar and fill with chopped onions to the top (leave 1-2 fingers from the edge).
Pour a glass of boiling water into each jar and let it brew for 15 minutes.
Then drain the water, boil again, add oil and pour it into the jar again.
Add the vinegar last (just measure out the required number of spoons and pour into the neck).
Roll up and store (preferably in a cool place).

Delicious and very tasty snack made from unripe tomatoes

Appetizer of green tomatoes for the winter without sterilization: video recipe

In this video you will learn another recipe for a bright, appetizing salad that will be a huge hit in winter. The acidity of tomatoes, the sweetness of bell peppers and carrots, and the spiciness of garlic give the dish a unique taste and aroma.

It happens that you want to cook some new preparation, but there is no opportunity to taste the dish. Therefore, in this article we have selected several options for winter salad for every taste. Each of these recipes is time-tested, so feel free to choose any one.

The prepared dish will perfectly diversify an ordinary family dinner, and will also become a fragrant, appetizing snack at the festive table. Cook with love, surprising your family and friends with new interesting dishes!

Recipe for green tomatoes in Georgian: winter salad with vegetables

You can improve the recipe for this dish by adding to the vegetables any other ingredients that can only be found in the garden: sweet and bitter peppers, basil, eggplant, green onions and much more! Just remember that a green tomato has sourness, which means you need those vegetables that would complement it.

What to prepare:

Green tomatoes – 3 kg (you can plus/minus 0.5 kg)
Sweet pepper – 1 kg (any color, but preferably green)
Garlic – 250 gr. (you can add another 50-100 g.)
Blue or white onion – 2 pcs. (any cut)
Green onions – one bunch (green and white parts)
A bunch of herbs (basil, dill and parsley)
Khmeli-suneli – 50-100 gr. (focus on the desired taste)
Mixture of hot and aromatic peppers – 25-30 gr.
Salt - to your taste (but not less than 50 grams for the whole mass)
Oil – 150 ml. (vegetable and odorless)
Apple vinegar – 8-10 tbsp.

Cooking technology:

Tomatoes are peeled, washed, cut into 4 slices
Peppers are cut into rings or half rings (not into strips)
The garlic is crushed, the onion is coarsely chopped
The vegetables are placed in a bowl, where they need to be sprinkled with spices and salt, squeezed garlic on them, and covered with vinegar and oil.
Mix everything carefully and let it stand for half an hour, then you can put it in canned jars, pressing each layer tightly with a spoon so that water flows from the tomatoes.
Close the sterile or sterilized jar and store it in the cold.

Surprise your loved ones with a delicious recipe for green tomatoes in jars!

Armenian quick tomatoes

Armenian pickled stuffed tomatoes are moderately spicy, strong and beautiful. The appetizer combines spicy taste and pleasant aroma. It will delight you not only with its taste, but also with its bright appearance.

Ingredients:

Tomatoes – 2 kg
Cabbage - 1 medium fork
Bell pepper - 4 pcs.
Carrots - 2 pcs.
Dill - bunch
Celery – 2 stalks
Cilantro - bunch
Hot pepper - 1 pc.
Salt - to taste in the filling, 2 tbsp. for brine
Sugar - 2 tbsp.
Horseradish - 1 leaf
Garlic - 1 head
Water - 1 l

Cooking tomatoes in Armenian style:

Wash the tomatoes, dry them and cut off the red and tight edge from the stem side to form a lid. Using a spoon, remove the core from the tomatoes. Salt the inner empty cavity and season with sugar.
Shred the cabbage thinly, add salt and press down with your hands. Peel the bell pepper from the seed box, peel the carrots. Finely chop the pepper and grate the carrots on a coarse grater. Finely chop the washed and dried dill and seeded hot pepper. Combine vegetables and mix.
Stuff the tomatoes tightly with minced vegetables.
Place a horseradish leaf on the bottom of the pan and place the stuffed tomatoes on top. Place celery leaves, sprigs of dill and cilantro on them. Squeeze the garlic through a press and add another layer of tomatoes. Repeat layering the products.
Chop the extracted pulp from the tomatoes with a knife, mix with the remaining squeezed garlic and add hot salty brine. To make brine, boil water and dissolve salt in it.
Pour hot brine over the tomatoes and place pressure on top. Leave them at room temperature for a day, then put them in the refrigerator for 4 days.

Georgian green tomatoes stuffed with herbs and garlic: recipe

There is another special recipe for green tomatoes that you will not only like, but will also surprise you with its unusual execution. It turns out that such green tomatoes can also be stuffed, stuffed with herbs, garlic, and a mixture of hot and piquant spices. Try to cook this dish with your own hands, believe me, the result will impress you!

What you need to have:

Large green tomatoes – 14-15 pcs. (for one 3-liter jar, the tomatoes should not be small, as it will simply be impossible to stuff them).
Large sweet carrot – 1 pc.
Several heads of garlic - to your taste
Hot pepper pod (optional) - if you like
A bunch of various greens (any one you like: basil, cilantro, dill, parsley, thyme, etc.).
Onion – 1-2 pcs. (not small)
Spices (take whatever you like: suneli hops, a mixture of peppers, dried Italian herbs, etc.).
Vegetable oil (odorless) – 1 full glass.
Apple or grape vinegar - 0.5 cups.
Salt – 5 tbsp.
Sugar – 1-2 tbsp.

Cooking technology:

You should wash each tomato well, treating it with hot water and removing the tails.
Then make a cross-shaped cut on the surface of the tomatoes, but not too deep so that the fruit does not fall apart into slices.
Grate the carrots on the finest grater, it should be grated almost into “sawdust.”
Grind the onion with garlic in a blender, add herbs
Place the carrots in a small bowl, pour in the onion-garlic mixture with herbs, add spices.
Cook the marinade from 1 glass of water, oil, salt and sugar, pour in the vinegar after the mixture boils.
Stuff the tomatoes with this spicy “dressing” and carefully place them, one by one, in a large jar.
Then pour in the marinade (secret: if there is not enough liquid, add a little more boiling water).
Tomatoes can be pressed down if beauty is not important to you
The tomatoes should sit for about an hour.
Then drain the water very carefully, boil it and pour it in again.
You can already preserve such a jar or wait until it cools down to start eating the dish.

Unripe tomatoes can be cooked very tasty!

Georgian pickled green tomatoes in a jar: recipe

Another very unusual but tasty recipe with green tomatoes, supplemented with tomato juice or red tomato paste. This dish combines pleasant sweetness and sourness of the fruit, so you will definitely like it, especially if you complement the recipe with hot garlic!

Green tomatoes – 10-15 pcs (quantity for 1 jar of 3 liters, quantity depends on the size of the fruit).
Garlic – 200 gr. (sharpness can be adjusted independently)
Onion – 1-2 heads (you can use the white part of young green onions)
A bunch of greens (choose any you like)
Khmeli-suneli – 150-200 gr. (mandatory spice for preparing “Georgian” tomatoes).
Salt - to your taste (but not less than 50 grams for the whole mass)
Sugar – 2 tsp.
Oil – 180-200 ml. (vegetable and odorless)
Apple (or grape) vinegar – 10 tbsp.
Tomato juice – 1 glass (not salted, homemade)

Cooking technology:

Peel the tomatoes, wash them and cut them into crosses as in the previous recipe.
Fill with a mixture of onions, garlic and herbs chopped in a blender with spices.
Then carefully place the tomatoes in the jar
Place the jar in a pan of water (the water should heat the jar and its contents).
While the water is boiling, prepare the marinade: mix tomato juice, oil, vinegar, remaining spices, salt, sugar. After the marinade boils, pour it into the jar.
When the contents of the jar heat up, let it simmer for about 10-15 minutes, then you can roll it up.

Recipe for Georgian green tomato salad: recipe

What you need to have:

Large green tomatoes – 3 kg.
Large sweet carrot – 1 pc.
Sweet pepper – 1.5 kg. (any)
Several heads of garlic - to your taste
Hot pepper pod (optional) - if you like
A bunch of various greens (any one you like: basil, cilantro, dill, parsley, thyme, etc.).
Onion – 1-2 pcs. (not small)
Spices (take whatever you like: suneli hops, a mixture of peppers, dried Italian herbs, etc.).
Vegetable oil (odorless) – 1 full glass.
Apple or grape vinegar - 0.5 cups.
Salt – 5 tbsp.
Sugar – 1-2 tbsp.

Cooking technology:

Vegetables should be peeled and washed, tomatoes should be cut into slices, and all other vegetables into cubes or not very long strips.
Place vegetables in a large bowl
Mix with your hands, kneading, do not be afraid to squeeze the vegetables tightly so that they release the juice.
Add spices, salt and sugar, continue stirring
Pour in oil and vinegar
Now you can put the vegetables in dense layers in jars, pressing each
Then roll it up and put it in a cool place

An unusual way to prepare green tomatoes

Georgian fried green tomatoes: recipe

You can also roast green tomatoes! This will add a little flavor to the vegetables, especially if you do it on the grill! You can also use a grill or a regular frying pan!

What to prepare:

Green tomatoes – 3-4 kg. (cut into slices, the number of slices depends on the size of the tomato).
Garlic – a handful of cloves (spiciness to your taste)
Sweet or bell pepper – 1 kg.
Onion – 2 heads (large enough)
A bunch of greens - to your taste and choice
Spices – a spicy mixture of peppers and suneli hops (to your preference)
Odorless vegetable oil – 150 ml. (plus more for frying)
Vinegar - about 10 tbsp. (use fruity, it's softer)
Salt and sugar (taste and add as desired)

Cooking technology:

Prepared green tomatoes, cut into slices, are placed in boiling oil in a large, deep frying pan.
They should not be fried for long, but over high heat (until the water flows and the first “blush” appears).
Transfer the tomatoes to a bowl
In the same pan, fry the peppers and onions, then add to the tomatoes
Mix the mass, add salt and spices, squeeze out the garlic
Pour in vinegar and place in thick layers in jars before rolling

Georgian tomatoes with pepperoni

A simple set of ingredients allows you to get a spicy, aromatic snack:

salt;
green tomatoes – 2 kg;
garlic - large head;
pepperoni pepper – 10 pcs.;
cilantro, parsley, celery, dill - 1 bunch each.

Future salted tomatoes should be medium in size, whole and with dense pulp. Vegetables and herbs are washed under running water and laid out on a towel to dry. Each fruit is cut to the ground, rubbed inside with salt and placed in a bowl to extract the juice.

Finely chopped greens and peppers are mixed and filled with fruit. Tomatoes stuffed with this mixture are placed in deep containers and create oppression. The fruits will make up for the lack of brine themselves by releasing juice. If pickling for the winter occurs in a bucket or pan, the tomatoes are periodically moved by hand from top to bottom and vice versa.

Following the rules of this recipe allows you to make pickles for the winter in 10 days. The products are placed in bottles and covered with nylon caps. Store it in the refrigerator.

Georgian pickled green tomatoes: recipe

This recipe is very easy to prepare and always pleases with the excellent taste of juicy, elastic and tasty green tomatoes!

What to prepare:

Green tomatoes – 1 kg. (preferably not very large, quantity for 1 jar).
Garlic – 2 heads (you can adjust the amount to taste)
Onion – 1 pc. (large, large)
Pepper mixture – 50 gr. (you can add any spicy spices)
Cherry or currant leaves (washed) - to the bottom of the jar
Vinegar – 10-12 tbsp. (preferably fruity)
Vegetable oil – 5 tbsp.

How to do:

Tomatoes should be washed and all excess removed (cuttings)
Place cherry leaves and large rings/half rings of chopped onion and salt at the bottom of a clean jar.
Carefully lay out the tomatoes, alternating them with garlic cloves and spices (leave a few cloves for the marinade).
Cook the marinade from water (gradually adding all the spices and ingredients from the list above).
Pour over the tomatoes and let it brew
When cool, close the lid and shake
Drain the marinade, boil it and pour it back into the jar
Roll up

Green tomatoes with celery

I would like to offer you a recipe for very tasty tomatoes, which are prepared every autumn in every Georgian, and not only, family. Tomatoes are prepared in 10 days and can be stored all winter. The tomatoes turn out crispy and very tasty.

Ingredients:

green tomatoes - 2kg;
fresh parsley - 1 bunch;
celery greens - 1 bunch;
chili pepper - 1 pc;
garlic - to taste;
salt - 2 tablespoons

Cooking method:

Among the variety of autumn vegetables, I also make preparations with green tomatoes. An obligatory companion to this dish is celery. This will provide the delicious aroma of the finished tomatoes. Let's get to work!
To pickle these tomatoes, we need finely chopped celery and parsley. Pickled green tomatoes photo
Slices of garlic and hot red pepper.
Mix the greens and add 2 tablespoons of salt.
To pickle green tomatoes, we use chron, cherry and bay leaves, peppercorns and fresh celery.
Place all the spices in the bottom of a 3-liter jar.
At the base of each tomato we make several punctures with a toothpick. This technique will speed up the pickling process. Instead of waiting 2 weeks, our green tomatoes will be ready much earlier...
Next, make a cut in the center, maintaining a round shape.
Stuff the tomatoes with herbs.
Add hot peppers and garlic.
In this way we stuff the entire batch of green tomatoes.
Place them in a jar with spices and fill with cold water. The tomatoes will be ready to eat in 7-10 days.
This is what they look like after a week of being on a cold balcony.
These tomatoes are good both as an independent snack and as a salad ingredient.
Crispy! Spicy! Fragrant! Pickled green tomatoes make an excellent side dish for pasta dishes and porridges.

Georgian-style salted green tomatoes for the winter in jars: recipe

Pickled tomatoes will be quite savory, but they will perfectly complement your everyday and holiday table with other foods and treats.

What to prepare:

Green tomatoes – 1 kg. (not large, quantity per 1 jar)
Garlic – 1 head (you can adjust the amount to taste)
Pepper mixture – 50 gr. (you can use other spices to taste)
Fruit vinegar – 3-4 tbsp. (preferably fruity)
Odorless oil - a few tablespoons. (the quantity is not fundamentally important)
Salt – 5 tbsp. with a slide

How to do:

Tomatoes should be washed and stems removed
Carefully place the tomatoes in the jar
Boil the brine
Boil purified water - this is the basis of a special brine (the amount depends on the size of the jar, for this you can pour water into a jar with vegetables and drain it, then boil it).
Add spices to boiling water and dissolve salt
Pour salted water over the tomatoes, pour oil and vinegar into the jar, squeeze out the garlic
Wait for it to cool down
Then repeat the procedure and roll up

Selection and preparation of tomatoes

The good taste of the preparation directly depends on the correct choice of vegetables.

Recommendations for selecting tomatoes:

Green fruits that are small in size, dense and without visible defects are ideal.
Harvesting should be done immediately after harvesting the fruits. If they sit for several days, the effect will not be the same.
The color of the tomatoes should be either green or slightly pink.
Vegetables must be the same size.
In some cases, red, very elastic fruits are suitable.