Green tomatoes with garlic for the winter: 40 delicious homemade recipes

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Prepared by: Marina Sofyanchuk

09/19/2019 Cooking time: 30 min

Many owners of their own gardens know that in the fall there are a lot of green tomatoes left in the garden beds, which, due to the cold weather, no longer ripen. So what to do with these tomatoes?

Good to know

To prepare the preparations, you can use completely green tomatoes that have already reached normal size, or tomatoes that have already begun to turn brown. Only healthy fruits without signs of spoilage should be selected for canning.

The second ingredient in the preparation is horseradish root. The roots need to be washed, peeled and washed again. This product contains many essential oils that irritate the eyes, so you need to grind the root taking this into account.

Green tomatoes stuffed with garlic and horseradish

A very tasty and savory appetizer that will successfully complement even a festive table.

• green tomatoes;
• horseradish;
• garlic;
• parsley.

The exact proportions are up to the taste of the housewife.

To prepare the marinade you need to prepare:

• water – 1 l;
• salt – 2 tbsp. l.;
• vinegar (6%) – 1 glass;
• sugar – 1 glass.

Wash the tomatoes, dry them, cut them into 4 parts, but do not cut them all the way through; the fruit should not fall apart.

To prepare the filling, peel and chop the horseradish. It’s better to do this in a blender, not necessarily to a puree state, it can remain in small pieces. Finely chop the garlic.

Take a tomato, put chopped garlic in one cut, and horseradish in the other. The amount depends on the desired taste, but you don’t need to put too much, otherwise the tomato will fall apart. Carefully place the stuffed tomatoes in the jar, cut side up. Sprinkle the stacked tomatoes with chopped parsley.

Green tomatoes in halves, marinated with horseradish

This snack option should be served with meat dishes. The amount of food is enough to prepare two liter jars of canned food.

• unripe tomatoes – 1.2 kg;
• horseradish root – 60 g;
• bell pepper – 2 pods;
• garlic – 7-8 pcs.;
• parsley – 0.5 bunch;
• water – 650 ml;
• salt – 40 g;
• sugar – 3 tbsp. l.;
• vinegar (9%) – 4 tbsp. l.

Wash the tomatoes, dry them and cut them in half, cutting out the stem. Grind the peeled horseradish root, garlic and bell pepper in a blender or mince. Transfer the chopped mixture to a bowl and mix with finely chopped parsley.

Place a little mixture with horseradish on the bottom of clean jars, place the tomato halves tightly with the cut side down, shifting the rows of tomatoes with the mixture with horseradish.

Prepare the brine by boiling water with salt and sugar. Remove it from the heat and pour in the vinegar. Pour the marinade into jars. Sterilize the jars with the preparation for 10 minutes.

Green tomatoes with garlic for the winter: 40 delicious homemade recipes

Choose the best, most interesting and proven recipes for green tomatoes with garlic on the 1000.menu website. Try variations with a variety of fragrant herbs, bell and chili peppers, and carrots. Create an amazing snack from a seemingly waste product. Appreciate the beauty of various marinades.

When choosing green tomatoes, sort them by degree of ripeness, as well as by size. It is not advisable to mix brown and green tomatoes in one container. Ideally, fruits of medium size, greenish-milky in color, without damage and stalks are suitable. Hot, sweet, spicy, pickled, pickled, stuffed – there are quite a few ways to prepare green tomatoes. The result, in any case, will be magnificent.

The five most commonly used ingredients in green tomato and garlic recipes are:

Interesting recipe: 1. Make “minced meat”: puree herbs, garlic, pepper in a blender. 2. Add salt and stir. 3. Wash the tomatoes, cut them in half or make a cross-shaped cut. 4. Carefully stuff with the spicy salty mixture. 5. Place “umbrellas” of dill, several peas of bitter and allspice, cloves, horseradish leaves and root, and bay leaf at the bottom of a clean bowl. 6. Pack the tomatoes tightly. 7. Pour warm brine. 8. Leave in a cool place for a couple of weeks.

Five fastest recipes for green tomatoes with garlic:

Helpful tips: • Before preparing preparations, it is better to clean containers with baking soda, rinse thoroughly with water and sterilize. After this treatment, the jars will not explode. • It is convenient to sterilize jars for preservation in the microwave (10-15 minutes). You just need to pour half a glass of water into each. • It is better not to use very small, smaller than a walnut, green tomatoes. They can impart a bitter taste and green tops, which will significantly deteriorate the quality of the final product.

Spicy seasoning of green tomatoes with horseradish and hot pepper

Spicy lovers can prepare this seasoning; it goes well with meat dishes. To prepare three half-liter cans of canned food you will need:

• green tomatoes – 1 kg;
• hot chilli pepper – 100 g;
• parsley – 1 bunch;
• peeled garlic – 100 g;
• peeled horseradish root – 50 g;
• sugar – 60 g;
• salt – 1.5 tsp;
• vinegar (6%) – 80 ml.

Wash, peel and chop the vegetables. It is most convenient to use a blender, but you can also use a meat grinder. If you want to prepare a very hot seasoning, then you do not need to remove the seeds from the hot pepper. If you remove the seeds, the taste will be softer.

The secret of making horseradish from green tomatoes

There are many recipes for preparing snacks containing horseradish. In each house, some kind of unique twist is added to the list of ingredients, which gives the dish a new taste, an individual note. The only thing that the recipes have in common is a pleasant bitterness and a warming effect.

Read also: Blueberry wine: 2 recipes at home

Grinding horseradish root is difficult, but possible. Since this dish of national cuisine has been popular since the 16th century, people have learned to cope with this difficult task:

• after soaking in water or freezing, horseradish is easier to clean;
• To remove the skins from tomatoes, just immerse them in boiling water;
• The choice of garlic cloves should be made depending on personal taste: small - angry, large - piquant;
• in order not to choke or cry when grinding the root, a bag is secured at the place where the cake comes out of the meat grinder;
• you can use a blender to crush the root;
• processed horseradish is not suitable for long-term storage; the problem can be solved if the mixture is sterilized (boiled for a quarter of an hour).

Green tomato salad with horseradish

A savory salad that can be served as an appetizer or used as a side dish.

• green tomatoes – 4 kg;
• peeled garlic – 100 g;
• bell pepper – 4 pods;
• horseradish root – 60 g;
• sugar – 1 glass;
• salt – ¾ cup;
• vinegar (6%) – 1 glass.

Wash the tomatoes and dry them. Cut as for a regular salad and place in a large bowl or other suitable container.

Peel the bell pepper from the seeds and peel the garlic. Wash the horseradish and cut off a thin layer of skin. Chop the pepper, horseradish and garlic as desired and grind in a blender until smooth. Add this mixture to the chopped tomatoes.

Add salt, sugar and vinegar to vegetables. Mix carefully. Leave the salad on the table for 8-10 hours. Place the salad in jars along with the juice that has been released. You can cover the jars with plastic lids and store in the refrigerator. If long-term storage is expected, then the jars must be sterilized in boiling water for 20 minutes (for jars with a capacity of 0.5-0.75 liters). After this, the jars are sealed tightly.

Salted green tomatoes with dill and horseradish

Green cherry tomatoes or just small unripe fruits are ideal for preparing this preparation.

• unripe small green tomatoes - how many will fit into a liter jar, approximately 500-600g;
• water – 0.5 liters;
• sugar – 20 g;
• salt – 20 g;
• horseradish – 20 g;
• fresh dill – 0.5 large bunch;
• black currant or cherry leaves - 5-6 pcs.

Wash tomatoes and herbs thoroughly. Wash the horseradish root very thoroughly with a brush, do not peel. Cut into rings.

Pickling green tomatoes

Traditionally in Russia, it is difficult to imagine preserving for the winter without preparing various kinds of pickles, especially for owners who live on their own land and have a cellar for storing them. And green tomatoes, cold-salted with horseradish, retain the maximum amount of nutrients and are stored until spring. For pickling, you only need the tomatoes themselves and a variety of herbs and spices, thanks to which the taste of the preparation will become so attractive.

It is most convenient to carry out pickling in an enamel pan or in a bucket, depending on the number of tomatoes you have. If there is little space to store them, then it is convenient to use ordinary glass jars. To prepare 5 kg of tomatoes you have to find:

• 3 heads of garlic;
• 2-3 leaves of horseradish and 100 g of its roots;
• 150 g dill;
• Several dozen cherry and black currant leaves;
• A spoonful of coriander seeds;
• A teaspoon of allspice and black peppercorns;
• A few bunches of greens, like parsley, basil, tarragon.

The brine for tomatoes is prepared in advance. 300 g of salt is dissolved in 5 liters of water, the mixture is brought to a boil, cooled and filtered.

Tomatoes need to be placed as tightly as possible in a clean, suitable container scalded with boiling water. During the laying process, the tomatoes are sprinkled with herbs and spices. Then they are filled with cooled brine and remain under the load in a warm place until the solution becomes cloudy. Usually on days 3-5 the container with tomatoes is transferred to a cold place. The taste of the finished dish appears after 5-6 weeks.

Green tomatoes with horseradish and bell pepper

Marinated green tomatoes with horseradish and bell pepper are an excellent appetizer or addition to meat dishes.

For 1 liter jar:

• unripe tomatoes – 500 g;
• horseradish root – 1 pc.;
• sweet bell pepper – 2 pods;
• garlic – 3-4 cloves;
• water – 200 ml;
• salt – 20 g;
• sugar – 20 g;
• vinegar (9%) – 1 tablespoon.

Prepare vegetables - rinse, remove seeds and stalks from sweet peppers. Cut the tomatoes in half, remove the stem. If the fruits are large, then they can be cut into 4 parts.

Prepare the dressing. To do this, peel the horseradish root and garlic, and, together with the bell pepper, pass through a meat grinder or grind in a blender. Place the tomato halves into the prepared jar, layering them with the spicy dressing.

Prepare the marinade by mixing water, vinegar, salt and sugar. Boil. Pour the hot marinade into the jar. Sterilize for 10 minutes.

Terms and conditions of storage

The period for using homemade snacks differs depending on the preparation method. Sterilization extends the shelf life of preservation. There is a version that you can increase the shelf life and quality of the product by preparing green tomatoes with horseradish and adding streptocide tablets to the recipe.

When placing sauces on the shelves of the refrigerator, you should be aware that the product may deteriorate, since some processing methods are not designed for long-term storage:

• the sauce after sterilization is stored for up to 3 years;
• fresh without additional processing - 6 months.

It is allowed to store blanks in the basement provided that the optimal temperature is maintained (not higher than +5). Home cellars sometimes cannot withstand severe frosts. In this case, you should cover the dishes with horseradish with felt.

If the freezer in the refrigerator is free, you can store fresh horseradish in it without losing the valuable properties of the product. For portion freezing, molds are used to make candy and ice.

If there is no space for jars, it is possible to store sauces without a refrigerator:

• a product that has undergone fermentation according to the recipe is perfectly preserved in an apartment or private house;
• if the loggia is closed and there is no likelihood of sub-zero temperatures, you can store the workpieces inside.

The shelf life and taste of products depend on many factors, where the condition of the container plays an important role in obtaining the final result:

• containers for laying out sauces must be clean, made of glass and not have large volumes;
• all containers are pre-sterilized;
• if a raw product is being prepared, the jars are closed with a tight lid;
• Plastic containers are only suitable for fermented sauce.

The housewife herself determines how to make supplies for the winter. The gastronomic preferences of family members are taken into account here. An important condition is that the lids must be rolled up with a key or tightly closed. In an open jar, the product does not retain its taste and beneficial qualities for a long time.