Green tomatoes with aspirin filled with cold water

The best 14 recipes for tomatoes with aspirin in a 3-liter jar for the winter

Although in medicine it is believed that acetylsalicylic acid cannot be used as a preservative, since in brine or marinade the medicine forms a compound that destroys bacteria, extends the shelf life of vegetables, but has a negative effect on the kidneys and digestive organs. However, the substance gives pickled tomatoes an original taste and unusual aroma, and a 3-liter jar of tomatoes requires little aspirin. Tablets are always available in the pharmacy; a prescription for an inexpensive medicine is not required, but we must not forget that not every form is suitable for preparations.

Aspirin in cooking

One of the old recipes for tomatoes for the winter is the cold method with the addition of aspirin. Our grandmothers used to prepare tomatoes this way. And, although doctors claim that the medicine has no place in food, since, according to doctors, it is harmful, many of us have made and continue to make preparations with the addition of aspirin.

Why is aspirin used in canning?

Aspirin is a medicine for reducing fever and relieving pain, used for colds and flu, but in cooking during Soviet times it was used as a preservative, since vinegar was then rare. Such tomatoes and cucumbers turned out to be very tasty and elastic, no aftertaste from aspirin was felt in the brine, the vegetables were stored for a long time even without sterilization, and the jars did not need to be rolled up. The medicine is still popular as a preservative, as it does not give the acidic taste that comes from using vinegar.

What aspirin is suitable

There are now many types of aspirin sold in pharmacies. There is acetylsalicylic acid in the shell, and there are also effervescent tablets for preparing the drink. These types of medicines are not suitable for canning. For these purposes, use pure aspirin tablets that do not have any foreign additives. This drug costs a penny.

Features of canning tomatoes with aspirin

Non-steroidal drugs that contain acetylsalicylic acid, soluble tablets that relieve pain and normalize temperature, are not suitable for use in culinary recipes. The medicine that is put into vegetables during preservation should not have any additives or flavorings.

Before pickling tomatoes with aspirin, you need to buy uncoated tablets or powder. The product should not be boiled; it should be placed in a jar of tomatoes before rolling.

How to use aspirin for preservation

To cook tomatoes with aspirin, it is important to adhere to some general principles. For example, following recipes, you need to use tablets without gelatin shells, acetylsalicylic acid in powder form. The quantity is determined based on the volume of the containers in which the salting is carried out.

Aspirin is added to the brine only after completion, right before you start rolling. It is prohibited to bring the liquid containing the drug to a boil.

And although the recipe for cooking tomatoes with aspirin raises many questions among housewives, one cannot ignore the fact that the result is very tasty, and the time-tested recipe will sparkle with new notes.

Requirements for the selection of main ingredients

To prevent the brine from molding and the preservation to be tasty and aromatic, buy tomatoes that fit through the neck of the container.

To prevent vegetables from becoming soft during heat treatment and losing their attractive appearance, choose tomatoes that have dense flesh and strong skin.

Pickled or salted tomatoes that contain a lot of sugar are tastier - Sanka, Chibis, Zabava. Products are stored longer if varieties that are not affected by bacteria are used.

“Assorted”: recipe with zucchini, cucumbers and tomatoes

Rich taste, beautiful appearance of the contents of the jars, delicate aroma - all this can be said about preservation, which perfectly combines different vegetables. Of course, tomatoes will remain the main ingredient, but adding cucumbers and zucchini will not spoil the preparation in any way. This wonderful combination is stored for a long time, in which aspirin takes an active part.

You will have to put 3 tablets on a three-liter jar. There is no need to increase the norm; this will not affect the taste and shelf life.

Ingredients:

Preparation:

Recipes for canning tomatoes at home

Many housewives like to experiment and seal vegetables for the winter in their own way, in addition to the usual spices, they add various seasonings, and replace vinegar with other preservatives.

The classic method for a three-liter jar

Tomatoes are usually sealed in large containers for the winter because they are eaten very quickly. For a 3 liter container, the marinade is prepared from 2.5 liters of water, a glass of sugar, and half as much salt:

All components are washed and dried on paper.
Garlic cloves, dill umbrellas, and bay leaves are placed in a sterile jar.
Tomatoes are placed on top.
Three tablets of acetylsalicylic acid are crushed into powder and added to the ingredients.
Fill the jar with hot marinade.

Tomatoes do not need to be sterilized. The container is screwed on with a lid and wrapped in a thick cloth for a day.

Quick recipe for a 1 liter jar

Women who have never been canning can pickle small tomatoes. To make the preparation look attractive, tomatoes of different colors are placed in the jar. For a 1 liter container take:

cloves of garlic;
dill;
Bay leaf.

Spices and vegetables are placed in a jar. Pour 2 tablespoons of salt and the same amount of sugar into the water and boil. Fill the container with the marinade, add a crushed aspirin tablet, screw on the lid and wrap it in a blanket.

Cold method without sterilization in a 2-liter jar

How much acetylsalicylic acid to add to canned food depends on the volume of the container. For 1 liter, 1 pill is enough, for three - 3. To prevent vegetables from being sterilized, they are filled with purified water. Tomatoes are chosen weighing 80–90 grams. Place in a 2 liter jar:

Sprinkle the tomatoes with garlic cloves and add 2 tablets of ground aspirin. One and a half tablespoons of sugar and salt are poured into water; you need 1.5 liters. When the spices dissolve, fill the container with liquid and take it to the basement.

In apple cider vinegar

Many women know what to do to ensure that canned tomatoes have a sweet and sour taste and a pleasant aroma, and are ready to tell the secret. For a 2-liter container, boil 1.5 liters of marinade; for preparation use:

The bottom is covered with cherry leaves, cloves, dry parsley, garlic cloves, tomatoes are laid on top, the jar is filled with boiling marinade, a glass of vinegar is poured in, crushed aspirin is added.

Green tomatoes in vodka

Often, due to early cold snaps, summer residents do not have time to ripen their vegetables. Salads are made from unripe tomatoes with onions, carrots and garlic for the winter. This preparation takes a lot of time to cut the ingredients, but you can cover whole green tomatoes. You don’t need any other vegetables for this, just take:

dill;
horseradish root;
Bay leaf;
hot peppers.

Seasoning and tomatoes are laid out in layers in a 3 liter jar. Make a filling from sugar and salt, add a couple of tablespoons of vodka. Fill the container with the hot mixture and add crushed aspirin. Pickled tomatoes do not spoil for a long time and retain their spicy taste.

Sweet tomatoes with honey

Not everyone likes sour vegetables; for many they irritate the mucous membranes. Housewives who love to experiment suggest trying to make a marinade using the following recipe:

Stir 30 g of salt and 100 grams of sugar in 6 glasses of water, add a spoonful of natural honey, pepper and boil until all components are dissolved.
The tomatoes are placed in containers, and spices and aspirin are poured into them.
A jar of vegetables is filled with marinade.

Tasty and aromatic tomatoes are eaten very quickly. There is no need to store the workpiece for a long time.

With sweet pepper

Tomatoes go well not only with carrots, but also with other vegetables. Housewives choose tomatoes of different shapes and roll them with garlic, herbs and bell pepper. The marinade is cooked as usual by dissolving 30 g of salt and 100 g of sugar in water. The tomatoes are placed whole in a sterile container, sprinkled with spices and dill, and aspirin is added. The onion is cut into rings, the sweet pepper is chopped into circles and also placed in a jar, which is filled to the top with marinade, screwed on with a lid and wrapped in a blanket.

With horseradish

In many families, both adults and children love salted tomatoes and eat this snack almost every day. Women know how to make spicy, delicious tomatoes. A 3-liter jar holds a kilogram of fruit, additionally used:

horseradish root and 4 leaves;
dill;
head of garlic;
peppercorns.

The greens are thoroughly washed, dried, placed on a paper napkin. Pour 2.5 liters of water into a saucepan, add 20 g of sugar and 3 tablespoons of salt and boil for 5 minutes. Grind the horseradish root.

The jar is heated for a quarter of an hour in the oven at 150 ° C and filled with seasoning and leaves, then tomatoes are placed, garlic cloves, peppercorns, and dill umbrellas are placed on top.

The container is filled with brine, screwed on with lids, and temporarily insulated with a blanket. Take the workpiece to a cool place.

Why and how much aspirin is added to canned food?

Many housewives often use aspirin to preserve vegetables for the winter. This popularity of the medicine is due to its ability to create an acidic environment in which the proliferation of pathogenic bacteria becomes impossible, and vegetables are able to maintain their freshness for a long time.

Preserved aspirin also has the following advantages:

You should not add more than one aspirin tablet to a 1-liter jar, and no more than 3 to a three-liter container.

In order to avoid the negative effects of aspirin on the human body, you should not drink pickle juice from vegetables (especially on an empty stomach), and also regularly eat such snacks. Also, do not exceed the dosage of aspirin approved for use for preservation. It is imperative to observe the shelf life of such preparations, because over time, aspirin turns into a phenolic compound that is dangerous to human health.

Secrets of cold pickling tomatoes

Cold salting differs from hot salting in the temperature of the brine and the time required for salting. To obtain salted tomatoes of high taste, you need to take into account all the subtleties of the process.

They start by selecting the right variety of tomatoes for pickling:

Select tomatoes of the same degree of ripeness.
Their pulp must be dense, otherwise they will simply fall apart in the barrel.
You can pickle both completely ripe and completely green fruits with equal success, but you cannot mix them in the same container - pickling will require different times.

Advice! Green tomatoes contain a lot of solanine, which is poisonous. Some of it decomposes when salted, but a lot of unripe salted tomatoes cannot be consumed right away.

The size of the tomatoes is also important. In order for the salting to be uniform, they should be approximately the same in size.
The last point is the sugar content. For proper fermentation, it must be high, so choose sweet tomatoes.

How to select and prepare tomatoes

For successful preservation, it is important to choose suitable tomatoes, which must meet a number of requirements:

they should not be large, the fruit should fit into the jar without any effort;
they should have thick skin and pulp;
the high sugar content in tomatoes is welcome;
the variety itself must be resistant to pathogenic bacteria.

It’s worth knowing: not only red tomatoes can be pickled, but also green ones.

The most successful varieties for pickling:

Apple tree of Russia - round red fruits, weighing up to 90 grams;
Kibits – plum-shaped, weight – up to 60 grams;
Golden fingers - yellow cylindrical fruits, weight - up to 30 grams;
Chocolate bullet - yellow-brown oval tomatoes, weighing up to 50 grams;
Lapwing – elongated red – up to 80 grams;
Sanka – round red fruits – up to 150 grams.

Larger varieties are also suitable, such as: Moscow Delicacy, Zabava, Rio Grande, Red Riding Hood, Volgogradsky 595.

Cold salted tomatoes in jars like barrels without vinegar for the winter

Real salted tomatoes can be prepared even by an inexperienced cook. This recipe does not require vinegar, and the pickle will have a distinctly salty taste. But to achieve such a delicacy, the vegetables need to be filled with raw ice water, ideally from a well. In this case, boiled water will spoil the vegetables.

The number of components is designed for one three-liter cylinder.

Products:

1.5-2 kg tomato (depending on the size of the vegetables);
1.5 liters of water;
4 sprigs of parsley;
3 tbsp. with a heap of salt;
1 sprig each of celery and tarragon;
1 small cherry branch with leaves;
1 piece of horseradish root (about 5 cm);
1 dill inflorescence;
clove of garlic.

Technology:

Rinse medium-sized fleshy tomatoes. Place all the herbs and garlic in a clean, dry jar. In a separate container, dilute coarse table salt in water.

Pour the resulting liquid over the tomatoes. Close the jar with a clean nylon lid and place it in a cool place, preferably in the cellar. After 1.5 months, salted tomatoes can be safely tasted.

Green tomatoes for the winter: a simple recipe without sterilization

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

Ingredients:

Green tomatoes
Spices
Garlic and onion

Marinade 1 liter of water:

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

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

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

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

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

I add 70% vinegar essence. For each liter jar, 1 dessert spoon. To obtain table vinegar from 70% acetic acid, you need to maintain the following proportions: 9% vinegar - 1 spoon of acid per 7 spoons of water; 6% vinegar - 1 spoon of acid per 11 spoons of water; 3% vinegar - 1 tablespoon of acid per 20 tablespoons of water.

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

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

Cold barrel tomatoes in jars with mustard

Salting tomatoes in jars is very simple; a recipe with a photo will help you. At home it's quick and no fuss. He throws clean vegetables into jars and fills them with marinade. They stand in the room for 5 days. Then we take it to a cold place. There is no need to sterilize jars and lids.

Ingredients for a 3 liter jar:

1.7 kg. tomato
1 head of garlic
2 horseradish roots
3-4 dill umbrellas
(currant leaf, parsley, cherry leaf to taste)
chili pepper optional
peppercorns and bay leaf (also to taste and desire)
sweet pepper optional

Brine for 1 liter of water:

1 liter of cold drinking water
30 grams of salt
2 tbsp. spoons of sugar
2 tbsp. spoons of mustard (heaped)

For a 3-liter jar, it takes 1.5 liters of marinade, so you need to prepare more than 1 liter. You can cook cherry tomatoes, or cream, you can use any kind. I love cream, it is dense, has a lot of pulp and little juice. We just bought it at the market and decided to start preparing it.

Look, you can select all the same ones, you don’t have to remove the tails. It’s prettier this way, both in a jar and on a plate. But I'm cleaning up. Wash the fruits. I do not sterilize the container. I washed it well and rinsed it with clean water. If you don't want to put anything at the bottom of the jar, you can add nothing. Then just fill the jar with fruit to the top.

If you add spices and herbs, then peel the garlic, add slices, and chop pure horseradish root. Dill sprigs (preferably umbrellas). And so on, whatever you want (chili, sweet pepper). We fill them with tomatoes, I place them tightly, but do not press too hard so as not to damage the fruits. They are usually larger at the bottom and smaller at the top.

The subtleties of preparing tomatoes with salicylic acid for the winter

The addition of salicylic acid when preserving tomatoes allows you to create a special acidic environment that is destructive to harmful bacteria. Thanks to this, vegetables can be preserved for a longer period of time. This method does not use the common heat treatment of tomatoes, and therefore they retain their fresh taste and contain a maximum of nutrients.

For canning, salicylic acid can be used exclusively in powder form, strictly observing the permissible dosages.

Requirements for main ingredients

Tomatoes, as well as other vegetables that act as additional ingredients for the twist, must be ripe, have a uniform rich color, a dense and fleshy juicy structure, and approximately the same size. They should not show the slightest signs of rotting, infection or other damage.

Salicylic acid, which acts as a preservative, should be purchased exclusively in pharmacies. It must be fresh, so be sure to pay attention to the expiration date. Old acid (at least from last year) causes the contents to become cloudy and the lids of the jars to swell. In addition, it can harm your health.

Cold-process tomatoes with mustard that can be stored until spring

This recipe is offered for lovers of spicy snacks. We will salt the tomatoes with mustard. These salted tomatoes will keep perfectly well until spring without losing their taste. The recipe is simple.

Tomatoes 2.5 kg
Salt (heaped) 2 tbsp.
Granulated sugar 2 tbsp.
Mustard powder 2 tbsp.
Garlic 5 teeth.
Black peppercorns to taste
Bay leaf 2 pcs.
Cherry leaves to taste
Allspice to taste
Dill to taste
Water 1 l.

Place washed cherry leaves, dill umbrellas and bay leaves in a clean three-liter jar. If you don’t have all the spices specified in the recipe, you can add salt without them.

Place well-washed tomatoes in a jar. In this case, you need to shake the jar several times so that the tomatoes fit as tightly as possible. Sprinkle allspice and black peppercorns on top of the tomatoes and add peeled garlic cloves.

Pour mustard (1 tbsp) and the amount of sugar and salt indicated in the recipe directly into the jar of tomatoes. Fill the tomatoes with clean cold water up to the level of the can hanger. Shake the jar again until the salt and sugar are completely dissolved and the mustard is evenly distributed.

Green tomatoes in Georgian style

It would seem like ordinary unripe vegetables, what’s good about them, but in fact, after a delicious ferment or marinade, they acquire a completely different taste. Green tomatoes in oak barrels are especially tasty, but this is not our case.

Now I will share with you a delicious secret for winter snacks in Georgian style.

The recipe for green tomatoes in jars for the winter is prepared from:

Unripe or brown tomatoes.
Carrots.
3 spoons of vinegar.
2 spoons of sugar and spoons of salt.
Heads of garlic.
One bitter pepper.
Greenery.

All these ingredients are calculated for 700 ml of water.

We wash our tomatoes and make cuts in the center; we put the filling in them, which consists of carrots, garlic and herbs. You can add a little salt. Place the stuffed tomatoes in a jar and fill with boiling brine. The jars should be sterilized for 10 minutes, but if you do not want to do this, then add a tablet of salicylic acid and roll up the lids. A step-by-step recipe for green tomatoes for the winter is ready.

Friends, I wish you to keep warm in your soul during the winter and, of course, warm up with a delicious dinner, which can be complemented by my step-by-step recipes for green tomatoes for the winter. After all, I have selected the simplest and most delicious ones for you, so much so that you will lick your fingers.

Share recipes with photos on social networks and come visit, a lot of interesting, healthy and tasty things await you.

In the fall, many people harvest and prepare for winter; the warm half of the year is behind us, winter is ahead. We clean the garden, collect dry branches and leaves, and light fires.

Also, when we pick tomatoes, some of the tomatoes remain brown, and some are green, and it’s clear that they won’t ripen. I suggest pickling green fruits. We cook it every year, and this is the first thing eaten.

I roll red fruits into jars, prepare juice and horseradish. And I process and salt everything that is left, green tomatoes are very tasty with fried potatoes, with mashed potatoes, uniforms, all autumn, until winter we enjoy this yummy.

You can make an appetizing salad from them, seasoning them with aromatic vegetable oil. If you have never cooked and are in doubt about something, prepare one or two jars, try it, and evaluate it. I will describe everything in detail and step by step, with photos, so even the most novice cook can prepare it.

Spices, vegetables, herbs that are added to the fruits make them unusual, piquant, spicy. Hot pepper adds spice. This appetizer is good with slices of black bread, ideal with meat and fish, potatoes, porridge, and pasta.

You can cook in a barrel, pan, jar. I suggest cooking it in jars, since not everyone has barrels, and you need to allocate space for the pan for long-term storage. And in jars you can prepare it in different ways, and even in barrels. Surprised? Let's cook and you will see for yourself.

Tomatoes, like barrels, salted in jars with aspirin (hot method)

I present to your attention a recipe for salted vegetables that taste like barrel tomatoes, familiar to many from childhood. Adding aspirin will protect the jars from explosion, and will also allow you to store the snack in a dark corner of the room, which is very convenient for those who do not have a cellar and have little space in the refrigerator.

For a 3-liter container you will need the following ingredients:

2 kg of small elastic vegetables with thick skin;
horseradish leaf;
a pair of dill umbrellas;
2-3 garlic cloves;
a pair of laurel leaves;
half a chili pod;
7 black peppercorns.

For 1.5 liters of brine:

150 grams of sand;
2 tbsp. heaped spoons of coarse salt;
80 ml 9% acid;
3 aspirin tablets.

Salting method:

We carefully review the vegetables; we will need whole fruits without spoilage or cracks, which should be pierced with a toothpick in the area of the stalk, approximately to the middle. Place the spices and herbs necessary for pickling on the bottom of a dry steamed glass container.

After this, we begin to carefully fill the jar with vegetables, placing them so that they do not wrinkle or crack. In a separate bowl, bring about 2 liters of water to a boil, which we will pour over the tomatoes. Cover the jars with lids and let stand for about a quarter of an hour. Then pour the liquid into a saucepan.

Add the ingredients necessary for the brine to the drained liquid, mix everything well and place on the hob. While the marinade is boiling, take the tablets, grind them into powder and pour them into the vegetables. Pour boiling liquid over the tomatoes.

We seal the appetizer hermetically, turn it upside down, cover with a thick towel and leave for a day to cool naturally.

A simple recipe for preparing tomatoes for the winter

I decided to start describing my delicious and appetizing pickles in the fastest and most accessible way. A simple recipe for pickling green tomatoes for the winter is the most common; most housewives choose this one.

A simple recipe for pickling green tomatoes for the winter consists of the following ingredients:

2 kg green tomatoes.
5 medium cloves of garlic.
Several bay leaves.
A couple of allspice peas.
Liter bucket of water.
No more than 80g of vinegar is needed.
Add a large heaped spoonful of salt.
One and a half spoons of sugar.
Salicylic acid tablet.

In this case, as in other cases, I do not sterilize the seaming jars, do not heat them in the oven and do not hold them over steam. A regular salicylic acid tablet saves me from this.

First of all, we select the tomatoes, throw the rotten ones and those with cracks aside, they can be used to make a tasty winter snack, and we wash our smooth ones.

Throw clean tomatoes into boiling and lightly salted water and let them boil for just a minute. This is necessary so that the bitterness goes away, and our salted green tomatoes for the winter are crispy and rich.

To prepare the marinade, you need to add all the other ingredients to the water, except bay leaves and peppercorns, we put them at the bottom of the jar. While the marinade is heating and boiling, put the tomatoes in a jar, and then fill them with boiling brine. Immediately screw on the lid and turn the canned jar upside down. Be sure to wrap your snack for a day to ensure it survives into winter.

A simple recipe for pickling green tomatoes for the winter will please any housewife, I assure you.

How to pickle cherry tomatoes quickly and tasty

Small tomatoes have become such a part of the culinary life of housewives that they are happily prepared for the winter. Here is one of the possible pickling options. Simple and does not require special skills in the art of pickling vegetables.

Products:

2-2.5 kilos of cherry tomatoes;
1 tbsp. vinegar;
3 dill inflorescences;
1 tbsp. Sahara;
3 cloves of garlic;
3 tbsp. coarse salt;
cherry, currant and horseradish leaves (6 pieces each);
water.

Technology:

Rinse the greens and tomatoes. Place dill umbrellas, herbs and garlic in a clean three-liter bottle. Fill the container with cherry tomatoes. Pour granulated sugar and coarse salt into a jar.

Boil 1.5 liters of water and let the liquid cool to 25 degrees. Pour cooled water over the vegetables in the jar, add vinegar and close with a plastic lid. Put it in the cellar or refrigerator. You can start tasting in a week.

Green tomatoes for the winter - you'll lick your fingers

Pickling green tomatoes for the winter takes as much time as red ones, and some simple recipes are even easier. This preparation option will definitely make you lick your fingers after eating.

You need to pickle green tomatoes for the winter according to this recipe:

About 2 kg of green vegetables.
A few currant and cherry leaves.
A couple of sprigs of dry dill.
Horseradish can be added as desired and it will not spoil the taste, on the contrary.
6 peppercorns.
3 large spoons of salt and half a cup of sugar.
Mustard powder 10g.
Garlic cloves.

We can preserve green tomatoes for the winter using this recipe. Place all the leaves in a clean jar at the bottom, including a horseradish leaf and an umbrella of dill, as well as about 6 cloves of garlic. Now pack the tomatoes tightly in the jar. In tomatoes, I use a toothpick to make holes around the stem. As soon as the jar is half full, I put a little more dry dill on top, along with the seeds and an umbrella.

Fill the jar to the top, add another leaf of horseradish and fill it with marinade. It consists of water, salt, sugar and mustard. Stir all this in cold water and pour over the vegetables. Cover tightly with a plastic lid and immediately put it in a cool place. I store these pickles and starters in the basement for the winter. I recommend checking the preparation after a week and if the brine has been absorbed into the tomatoes, then finish the same and add more. Without brine, they will not survive until the end of winter. We also eat them at home in the spring, so much so that you’ll lick your fingers. Crispy, tasty tomatoes will appeal to anyone; they are an essential appetizer for a winter celebration.

These are the green tomatoes for the winter and the most delicious recipe just for you.

Cold salted tomatoes in a saucepan

The recipe for salted tomatoes in a pan is suitable for those who do not need a lot of them. It is very convenient to place the pan on the balcony and use the preparation until frost.

Important! You can only use enamel cookware; any other will oxidize.

You will need:

4 kg tomatoes of equal ripeness;
6 bay leaves;
head of garlic;
10 peas of black or allspice;
6 dill umbrellas;
2 tsp. mustard (powder).

If desired, you can add two pods of hot pepper. The amount of brine depends on the size of the tomatoes; they should be covered with it. For every liter of water you will need to put 2 tbsp. l. salt and 1 tbsp. l. granulated sugar.

Preparation:

The washed vegetables are placed in a pan along with spices, herbs and peeled garlic. Prepare the brine by adding mustard. Pour it into a saucepan and let it sit in the room for about 5 days.

To prevent the tomatoes from floating, place a wooden circle or pan lid on top, placing a piece of white cotton fabric under it. Take it out into the cold, but not into the frost. After a month, you can take a sample.

Instant Hot Green Tomatoes Recipe

Our next recipe is a must-try for all spicy food lovers. It will also appeal to fans of quick pickled preparations that can be eaten within a day. You will find just such a recipe for instant spicy green tomatoes below.

Recipe for green tomatoes for the winter

Ingredients for Spicy Green Tomatoes

green tomatoes - 500 gr.
garlic - 2 cloves
sugar - 2 tsp.
bell pepper - 1 pc.
carrots - 1 pc.
salt - 1 tsp.
vegetable oil - 2 tbsp. l.
vinegar - 2 tbsp. l.

Instructions for quickly preparing spicy green tomatoes

Cut the tomatoes into thin slices. We also chop the pepper, carrots and garlic.
On a note! If you have large vegetables, first cut the tomatoes in half and then into half rings. The thinner you cut the tomatoes, the better and faster they will marinate.
Mix sugar, salt, oil, vinegar in a separate bowl and mix thoroughly.
Place the vegetables in a glass container and pour the marinade over them. Stir until the sugar is completely dissolved.
We put the preparation in the refrigerator for a day, cover it with a lid and you can eat it.

Barrel tomatoes in a jar under a nylon lid with cold brine for the winter

We present to your attention a simple recipe for pickling tomatoes for the winter table, which even a young housewife can handle. These tomatoes can be eaten within a few days from the start of pickling.

Ingredients:

Tomatoes – 2 kg.
Dill - several umbrellas.
Horseradish (root) – 10 g.
Currant and cherry leaves - 10–20 g each (several pieces).
Garlic – 5–6 cloves.
Hot red pepper – ¼ pod.
Salt – 120–150 g.
Water – 2 l.

Cooking process:

Wash the jars for pickling tomatoes well and sterilize them in any way. Rinse cherry and currant leaves with running water. Peel the garlic. There is no need to cut it. Wash and cut the hot pepper and horseradish root into small pieces.

Place some of the prepared greens on the bottom of the jar. Wash the tomatoes well and place them tightly in a jar, topping them with chopped horseradish and hot pepper roots, garlic cloves and dill umbrellas.

Shake the jar several times to ensure the tomatoes fit tightly. Prepare a brine from boiled water and salt in the quantities specified in the recipe. Pour the resulting brine over the tomatoes in a jar, cover the jar with a lid and leave for several days at room temperature for fermentation.

After this time, store the tomatoes in a cool place.

Tomatoes canned with aspirin: simple and tasty!

The simplest recipe, which is very popular in the kitchens of many housewives. The delicate light aroma will certainly remind you of summer days, and the elastic red tomatoes will wonderfully complement the festive table.

Ingredients:

Preparation:

Preservation is stored until spring, but it cannot be turned over.

Canned tomatoes according to this recipe will be appreciated by all lovers of delicious preparations. Having prepared several jars for testing, you should definitely write down the proportions in a notebook, because next year you will certainly have to prepare it again.

Ingredients:

Preparation: