Georgian green tomatoes for the winter – 8 recipes (with photos)

Caucasian cuisine is famous for its abundance of chic appetizers, salted or pickled green tomatoes in Georgian are one of them. We fell in love with spicy tomatoes thanks to the abundance of herbs and seasonings that compensate for the characteristic sourness and taste of vegetables. The aromatic appetizer is a regular guest at the holiday table, winter evening meals and Sunday lunches. The Georgian appetizer is prepared quickly, it can be prepared for the winter, it will perfectly retain its unique taste and appearance.

There are many variations of the dish in Georgian traditions. Tomatoes are harvested whole, cut into slices, or made into incredible salads. Stuffed unripe tomatoes are especially popular. In the proposed selection you will find recipes for every taste.

Salted green tomatoes in Georgian style for the winter without sterilization

Simple and tasty, and most importantly, quick and easy to make. A little patience and you have a great snack!

Take:

Green tomatoes.
Hot red chili (dried).
Dill.
Bay leaf.
Cilantro, dry.
Celery.

For brine:

Water – 1 liter.
Salt – 2 full large spoons.

Step by step recipe:

For harvesting, select strong, medium-sized tomatoes of the same size. Rinse, dry slightly.

Make cuts, as in the photo, approximately to the middle of the fruit, in no case cutting to the end.

Fill the jars with vegetables, filling the voids with all the spices and seasonings listed in the recipe.

Shake the jar periodically to ensure the fruits are packed more tightly. It is advisable to chop the garlic cloves.

Boil water, add the required amount of salt, and the peels remaining after peeling the garlic. Boil and cook until the grains of salt dissolve completely.

Pour the brine into the jars. Close the lid and leave for a day at room temperature.

The next day, take the workpiece to a cold place for permanent storage.

After a week, green Georgian tomatoes are ready to eat. Try it and enjoy.

How to cook salted tomatoes in jars using the cold method

You don't need to have a lot of cooking experience. The process will require the simplest products. At the same time, the snack turns out to have a pronounced taste and will not leave anyone indifferent.

Ingredients:

Green tomatoes - 2 kg.
Hot peppers.
Garlic – 100 g.
Greenery.
Granulated sugar – 1 tbsp.
Salt – 2 tbsp.

Technology:

Make holes in each vegetable with a fork near the stem.

Place herbs and chopped garlic on the bottom of the pan.

Place tomato fruits on top.

Repeat layers several times.

At this time, prepare the brine: dissolve 2 tbsp in 2 liters of water. salt and pour over vegetables.

Georgian green tomatoes - a simple recipe

A spicy snack will be appropriate not only on the everyday table; it will not get lost even among holiday treats.

Necessary:

Tomatoes – 1 kg.
Garlic - head.
Black, red pepper, paprika - only about 50 g.
Apple cider vinegar – 3-4 tablespoons.
Vegetable oil – 3-4 tablespoons.
Salt - to taste.

Salting:

Place clean tomatoes in a jar. Place garlic cut into slices in the empty spaces.
To understand how much liquid is needed per jar, fill a container filled with tomatoes with boiling water. Leave for a quarter of an hour, then pour into a saucepan.
Prepare the brine by boiling water with salt. Taste the brine; it should be a little saltier than necessary.
Pour the brine into a jar, add oil and vinegar under the lid.
Immediately screw the lid on the container, place it upside down, wrap it up, and cool slowly.

How to pickle green tomatoes for storage in an apartment

As a spice, you can use anything you can get your hands on: cumin, cilantro, and even seasoning for Korean carrots. This will not deteriorate the taste of the green ones. Vinegar will increase the oxidation process, but will allow the pickles to stand until spring.

Appetizing tomatoes, before they get to the table, are pickled, salted, fermented and sour.

Autumn is a hot time to prepare for winter. Pickled green tomatoes are especially popular. A simple recipe, suitable for storing pickles right in the apartment.

Ingredients:

Tomatoes – 1 kg.
Dry dill.
Currant leaves - 3 pcs.
Mustard – 1 tbsp.
Water – 1 l.
Bell pepper – 1 pc.
Hot pepper.
Salt -1.5 tbsp.

Technology:

Wash the tomatoes and place in a bowl. An enamel bucket, pan or jar will do.
Place currant leaves, hot peppers and bell peppers.
Pour salt and fill with water to the brim.
Leave the green ones for several days at room temperature. Create a fermentation effect.
If mold appears, this is a good sign.
By adding a spoonful of mustard, the tomatoes will turn out truly pickled.
Store the jar at room temperature first. Next, transfer to a cool place. It will take 3 weeks to prepare.

This appetizer goes well with meat dishes. Bon appetit!

Marinated green tomatoes in Georgian style for the winter

There are several recipes for pickled appetizers from Georgian cuisine. I offer you an unusual one, with red tomato juice.

We take:

Green tomatoes – 10-15 pcs.
Garlic – 200 gr.
Onions – 2 heads.
Tomato juice (not salted) - a glass.
Parsley, basil, dill - a bunch.
Khmeli-suneli – 15-20 gr.
Granulated sugar - 2 small spoons.
Salt – 50 gr.
Apple vinegar 6% - 10 large spoons.

Preparation:

Cut the washed vegetables into an X next to the stem.
Put onion, garlic, and all the greens through a blender. Season with suneli hops and stir gently.
Stuff the inside of the tomatoes with the mixture. Then place tightly in a glass container.
Cook the marinade. To do this, boil tomato juice, pour in oil, vinegar, salt and sugar.
When the marinade boils, pour it into a jar.
Pasteurize the preserves in a water bath in a wide saucepan for 10-15 minutes.
Then roll it under a metal lid and cool it upside down. Keep refrigerated.

Georgian green tomato appetizer – salad recipe

By supplementing the composition of the snack with other vegetables, you will expand the scope of taste. Keep the recipe for canning Georgian tomatoes not whole, but in large slices. Prepare it, and then you will have a very tasty salad at your disposal.

You will need:

Green tomatoes – 3 kg.
Bell pepper – 1 kg.
Garlic – 250 gr.
White onion (or purple) – 2 heads.
Green onions - a few feathers.
Basil, parsley, dill - a bunch.
Pepper mixture -30 gr.
Sunflower oil – 150 ml.
Salt – 50 gr. (+-).
Khmeli-suneli – 80-100 gr.
Apple cider vinegar (or wine) – 8-10 tablespoons.

How to prepare:

Rinse the vegetables and cut into 4 slices.
Remove the seeds from the sweet peppers and cut the flesh into rings. Using a press, puree the garlic cloves.
Chop the onion into large half rings. Chop the green sprigs if you use fresh ones.
Place the prepared vegetables in a bowl, season with oil, vinegar, garlic, hop seasoning, a mixture of aromatic peppers, and salt.
Stir gently and let sit on the counter for about 30 minutes to allow the salad to release more juice.
Distribute the snack among the jars, pressing with a spoon to get more in.
Close with a nylon lid and hide on the refrigerator shelf.

Green tomato salads. Recipes for the winter

Green tomato salads for the winter

Canning green tomatoes is an excellent method of preserving the harvest for the winter. Today we will present you a selection of salad recipes made from this vegetable.

Salads, closed in winter, are an excellent variety to the limited winter menu. During the cold period, when there is a lack of some kind of freshness and variety, because with the onset of cold weather, fresh vegetables disappear on our table and our diet suffers from the constancy of the same dishes from repeated products, and this type of preservation greatly saves housewives and helps to please the family vegetables from a jar.

Korean green tomatoes for the winter

An excellent salad for those who love vegetables cooked in Korean style. The spicy taste and bright aroma will awaken your appetite and everyday dishes will no longer seem so boring and ordinary to you. Ideal as a dish for a holiday table menu, it will delight guests, and is ideal as an addition to any dish on the table.

Here you will find an accurate and detailed recipe for this salad.

Korean green tomato salad

To prepare, take the following ingredients:

Green tomatoes – 1kg;
Sweet pepper – 3 pieces;
Chili pepper or Ratunda – 1 piece;
Garlic – 4-5 large cloves;
Any greens to taste;
Sugar – 2 tablespoons;
Salt – 1 tablespoon;
Vinegar (9%) – 50 g;
Refined sunflower oil – 50 g;
Korean seasoning – 1 pack;
Hot pepper - you can omit it if you don't need a spicy dish.

Let's start cooking:

Step 1. Cut clean tomatoes into large slices or slices, maybe smaller if you don’t like large pieces.

Step 2. Remove the core and veins from the pepper, cut into strips, choose the size of the strips yourself as you like.

Step 3. The garlic is peeled and passed through a press; if there is none, you can simply chop it as finely as possible. If you are slicing, before slicing, press the clove with the side of a knife or a tablespoon so that it releases its juice.

Step 4. Cut the greens smaller than for soup.

Step 5. Then just put everything in one container and add sugar, salt, seasoning, oil and vinegar, mix thoroughly.

Step 6. Place the salad in pre-sterilized jars and roll up.

Step 7. Put the salad in the refrigerator, if you have a very cold basement, then you can put it there, but if it’s warm, then you can send the salad there when it’s already cooler.

The salad does not require any heat treatment.

Bon appetit!

Green tomato salad “Quick appetizer” for the winter

Just a great salad that goes with absolutely all dishes. If there are guests on the doorstep, but the refrigerator is not happy, then this salad will certainly help you out, and the guests will be satisfied. A large number of vegetables will delight the family in the winter cold with its variety.

We will share this recipe with you with step-by-step cooking instructions that will be easy to understand for you.

Green tomato salad with vegetables for the winter

To prepare, take the following products:

Green tomatoes – 300 g;
Cucumbers – 200 g;
White cabbage – 300 g;
Sweet pepper – 200 g;
Carrot – 100 g;
Large onion – 1 piece;
Garlic – 1 large clove;
Greens – just a little bit, literally a couple of sprigs;
Salt - to your taste;
Vinegar (9%) – 1 dessert spoon;
Refined sunflower oil – 2 tablespoons.

Let's start cooking:

In order not to clutter the table with dishes, immediately prepare a container in which you will make the salad and put the prepared vegetables there.

Step 1. Cut the tomatoes into cubes of approximately 2 cm.

Step 2. Cucumbers are cut in the same way as tomatoes so that they are approximately the same size.

Step 3. Cut off the top layer of carrots with a knife; it usually gives off a bitter taste. Grate using a coarse grater or a Korean carrot grater.

Step 4. Core the pepper and cut it into approximately the same size as tomatoes and cucumbers, this will make it tastier.

Step 5. Chop the cabbage larger than for borscht and cut it lengthwise so that it is not long otherwise, then more cabbage will end up on the fork than everything else.

Step 6. The onion is cut in the same way as you are usually used to cutting for frying.

Step 7. Finely chop the garlic. There is no need to pass it through a press.

Step 8. Add salt. Mix everything very well and leave for an hour so that all the vegetables release their juice.

Step 9. Place it on low heat to warm it up, you don’t need to bring it to a boil, remove it when it just gets hot. After you have warmed it up, add vinegar and oil.

Step 10. Place in sterilized jars and place to sterilize in boiling water. Jars of 0.5 for 10 minutes.

Take out the jars. Roll up and leave to cool upside down.

Your preparation is ready!

Green tomato salad for the winter “Autumn”

An excellent and inexpensive salad for the winter made from green tomatoes; everything that is left in the garden or is quite affordable to purchase will be used. Perfect for any second dish. The salad will delight you in winter with the taste of autumn vegetables that have been gone for a long time. With this salad, your winter diet will always be varied.

We present you this recipe with an accessible description of the preparation.

Green tomato salad for winter Autumn

For cooking you will need the following products:

Green tomatoes – 1 kg;
Sweet pepper – 0.5 kg;
Onion – 400 g;
Carrots – 200 g;
Black peppercorns – 5 pieces;
Sunflower oil – 150 g;
Vinegar (9%) – 4 tablespoons;
Sugar – 2 tablespoons;
Salt – 1 tablespoon;
Water – 40 g.

Let's start cooking:

The salad will need to be stewed and, to avoid haste and confusion, it is better to first prepare all the ingredients in different dishes and when everything is prepared, start cooking.

Step 1. The onion is cut fairly large, into half rings.

Step 2. Cut the pepper into larger strips.

Step 3. Grate the carrots on a coarse grater. You can use a grater for Korean carrots.

Step 4. Cut the tomatoes into 4 or 6 pieces depending on the size of the tomato.

Step 5. Now that everything is prepared, put a thick bottom pan on the fire and pour out the oil.

Step 6. When the oil is hot, put the onion in it and let it release its juice, there is no need to fry it, the salad should not smell like frying.

Step 7. When the onion has released its juice, pour the carrots on top and stir, now let it release the juice.

Step 8. Sprinkle pepper on the carrots and let the juice release as well.

Step 10. Pour the tomatoes last and pour water into the salad, add sugar and salt. To stir thoroughly.

Step 11: Bring the salad to a boil. Boil for 10-15 minutes.

Step 12. When the salad has boiled, pour in the vinegar and mix thoroughly.

Step 13. Place the salad in sterilized jars. Roll up, turn over and wrap until cool.

Ready! Bon appetit!

Green tomato and celery salad for the winter

If you love celery and green tomato salads, then this salad is just for you. The unique combination of tomatoes and celery makes the salad unusual and very tasty. It will become one of your family’s favorite salads on the winter table and will help you diversify the meager winter diet of your loved ones.

We will share with you this wonderful recipe with a detailed description of its preparation.

Green tomatoes with celery for the winter

To prepare the salad you will need:

Green tomatoes – 5 kg;
Onion – 0.5 kg;
Red sweet pepper – 1 kg;
Hot pepper – 2 pieces;
Celery – 300 g;
Parsley - to taste;
Peeled garlic – 100 g;
Sunflower vegetable oil – 200 g;
Vinegar (9%) – 200 g;
Salt - to your taste.

Let's start cooking:

All ingredients can be immediately placed in one container of a suitable size, which will contain all the products and not clutter the table with unnecessary dishes that will disturb you.

Step 1. Cut the tomatoes into medium-sized strips, you can cut them into small cubes, at your discretion and taste.

Step 2. Core the sweet pepper, cut into strips, not coarsely.

Step 3. Also cut the hot pepper into strips. If you don't like spicy food, then you don't have to put it in.

Step 4. Celery is also cut into strips or cubes, cut, just like you cut the tomatoes , these two ingredients must be cut equally and the same size, this will give a richer taste.

Step 5. The parsley needs to be cut a little larger than you cut it for soups; it should be large, but not in sprigs.

Step 6. Next, add salt, sunflower oil and vinegar to the chopped products. Mix everything very well.

Step 7. Place the salad in the refrigerator for one day, it is advisable to stir the salad occasionally because the juice will drain, the vegetables on the bottom will be more marinated than the top ones, which will slightly spoil the taste due to the uneven marinating of the vegetables.

Step 8. After your salad has been marinated for a day, it must be placed in pre-sterilized jars.

Step 9. Now put them in a saucepan with water to sterilize, sterilize 0.5 liter jars for 15 minutes. Be sure to cover the jars with sterilized lids.

Step 10. Take out the jars, roll them up, turn them over and leave them like that until they cool.

Your salad is ready!

Garlic salad from green tomatoes for the winter without sterilization

This is a salad for lovers of rich garlic flavor. The salad is simply perfect for meat dishes. Men love it as a snack. They will certainly find their fans on the festive table, and your guests will be satisfied. This salad also goes well with soups as an addition.

Here you will find a recipe for this salad with a detailed description of its preparation.

Green tomatoes with garlic for the winter without sterilization

To prepare the salad, take the following products:

Green tomatoes – 7 kg;
Chopped garlic – 1 cup;
Sugar – 1 glass;
Salt – 1 glass;
Refined sunflower oil – 1 cup;
Vinegar (9%) - 1 glass.

Let's start cooking:

For convenience, place all ingredients in one bowl at once.

Step 1. You need to take enough garlic so that when crushed you get a glass. By crushed we mean finely chopped. There is no need to put it through a press, you just need to cut it into small strips or as you like and as you are used to.

Step 2. Cut the washed tomatoes into medium-sized slices, small ones into 4 parts, larger tomatoes can be cut into 6 parts.

Step 3. Add salt, sugar, vinegar, sunflower oil to the tomatoes and garlic. Mix everything very thoroughly.

Step 4. Let it sit for 3 hours.

Step 5. Place the salad in sterilized jars and cover with a nylon lid.

Step 6. Store your salad in the refrigerator or basement if it is cold.

Enjoy your meal!

Green tomato salad “Assorted” for the winter

A very tasty and unusual salad that includes everyone’s favorite apples, which makes the salad somehow unusually tasty; it will certainly diversify your menu and is perfect for serving to guests at a holiday as an appetizer and addition to all dishes. Even children will surely love it. And it is usually difficult to feed them with such dishes.

We present to you the recipe for this wonderful salad and a detailed description of its preparation.

Green tomato salad “Assorted” for the winter

To prepare, take the following products:

Green tomatoes – 0.5 kg;
Cucumbers – 1 kg;
Zucchini – 0.5 kg;
Apples – 0.5 kg;
Peeled garlic - 200 g;
Tarragon greens – 60 g;
Refined sunflower oil – 100 g;
Sugar – 50 g;
Salt - 40 g;
Apple cider vinegar – 100 ml.

Let's start cooking:

All ingredients can be placed in one bowl at once. The salad will need to be boiled, so you should put everything at once into the pan in which you will cook your salad.

Step 1. Wash the tomatoes thoroughly and cut into thin slices.

Step 2. Wash the zucchini, trim the tail and cut into slices of the same thickness as the tomatoes. You should take small zucchini, but if you don’t have these and you have to use large ones, then you can cut the circles into 2 or even 4 parts.

Step 3. Wash the cucumbers, cut off the tails, be sure to check that they are not bitter, and cut into slices a little thicker than the zucchini and tomato. You can even use large cucumbers that have already outgrown to pickle them.

Step 4. Wash the apples and cut them into thin slices. Be sure to remove the core. It tastes best with blocks of sour and hard varieties.

Step 5. Peel the garlic and chop finely. You shouldn't put it through a press.

Step 6. Chop the tarragon greens as finely as possible.

Step 7. Add salt, sugar, sunflower oil, vinegar to the chopped ingredients, mix everything thoroughly.

Step 8. Now put the pan on the fire and bring it to a boil. Boil your salad for 10 minutes.

Step 9. Place the salad in pre-sterilized jars, roll up the jars, turn them upside down with the lids and wrap them in a warm blanket until cool or just leave it like that until the next day. Then immediately drop it into the basement.

Your salad is ready!

Enjoy your meal!

Delicious green tomatoes stuffed with herbs and garlic in Georgian style

Stuffed tomatoes can be pickled and salted. Keep both options for a delicious Georgian snack.

You will need:

Tomatoes – 1 kg.
Garlic – 50-70 gr.
Celery, parsley - a large bunch.
Hot chili pepper – 50 gr.
Water - liter.
Salt – 2 tablespoons.

Step by step recipe:

Wash the vegetables thoroughly and dry slightly.

Make a pocket for the minced meat by cutting the fruit in half or crosswise, without cutting all the way through. Then the tomatoes will not fall apart when stuffed.

Grind the garlic cloves into crumbs.

Chop the greens as finely as possible. Do not chop the stems, place them whole in the brine.

Chop the hot chili pod very finely. It's up to you to remove the seeds or leave them.

Place the herbs, garlic and peppers in a common bowl and mix.

Stuff the tomato preparations by placing the filling inside. Okay, but tamp it down carefully. Throw the stems of herbs to the bottom of the bowl in which you will salt the green tomatoes. Lay the workpieces in rows.

Boil water, adding the required amount of salt. Boil until the salt dissolves completely.

Cover with a flat plate and place gauze on top.

Install any oppression.

Be patient for 6-7 days. If the vegetables are large, then pickling will take longer, up to 10 days.

Crispy salad with unripe tomatoes, onions, carrots, bell peppers without sterilization

Looking to get rid of your late-season vegetable stash? This recipe will help turn the remains of an unclaimed harvest into an appetizing dish that can become the calling card of any housewife.

It includes:

unripe tomatoes – 5 kg;
bell pepper – 0.5 kg;
carrots – 0.5 kg;
onion – 0.5 kg;
peeled garlic – 1 tbsp;
parsley;
salt – 1.5 tbsp. l.;
sugar – 1 tbsp;
sunflower oil – 1 tbsp.;
vinegar 9% - 100 g.

Preparation:

Cut the tomatoes into slices about 1 centimeter thick.
Cut the carrots into rings, the onion into half rings, and the pepper into large cubes.
Grind the garlic and herbs in a meat grinder.
Combine the ingredients.
Add salt, granulated sugar, vegetable fat. Mix well.
Place on fire. After boiling and simmer over low heat for 30 minutes.
Five minutes before the end of cooking, add table vinegar. Stir gently.
Place the hot salad into sterilized jars. Roll it up.

Georgian pickled green tomatoes in a saucepan

Several more options for fermenting unripe tomatoes for the winter can be found on a separate page.

Ingredients:

Unripe fruits - 2 kg.
Garlic – 15 cloves.
Horseradish root - a piece to taste.
Tarragon, parsley – 10 gr.
Currant leaves, cherries – 6 pcs.
Peppercorns – 10 pcs.

For the brine:

Water – 4 glasses.
Salt – 2 large spoons.

How to ferment:

Cut the fruit as shown above, but not all the way through.
Grind the garlic, horseradish, parsley and tarragon into a puree. Stuff the blanks.
Throw leafy greens and peppercorns into the bottom of the pan.
Place the workpieces tightly in rows.
Make a brine from water and salt. When it has cooled, pour it into the pan.
Press down with a plate and place a weight on top.
Leave for 7 days for ripening. Check in periodically to wash the plate from mold. Then transfer to a cool place.

Cold-salted pickled green tomatoes in a plastic bucket – delicious as barrel ones

The traditional Russian recipe for preparing vegetables using the fermentation process provided by lactic acid bacteria is always popular.

It does not require a large number of ingredients, is low in labor and provides consistently excellent results!

To implement it you will need:

green vegetables;
branches of dill and celery;
leaves of horseradish, cherry and tarragon;
garlic cloves;
mustard and coriander seeds;
Bay leaf;
allspice;
rock salt – 3.5 tbsp. l. for 1 liter of water.

Preparation:

Place several sprigs of seasonings at the bottom of the fermentation vessel: dill, celery, tarragon, horseradish. Add cherry and laurel leaves.
Separate the head of garlic into cloves. Place them in the starter bowl right in the husks.
Add one tablespoon each of mustard and coriander seeds. Add hot pepper.
Place the green tomatoes tightly, topping them with dill umbrellas, horseradish leaves and celery leaves. Place larger fruits on the bottom of the dish, and smaller ones on top.
Prepare the required amount of brine. Dissolve rock salt in cold water. Stir until the grains dissolve.
Pour the salt solution over the tomatoes. Put down the oppression. Leave in a warm room for two weeks to ferment.
Store in a low temperature area.