Top 15 best instant green tomato pickling recipes: making delicious tomatoes without the hassle

Pickled tomatoes are a favorite delicacy of many. It serves as an addition to the main course and is suitable for consumption both in summer and winter. Pickling tomatoes is easy, the main thing is to know the correct recipes and cooking secrets.

You can cook vegetables with horseradish, pepper, herbs, and even cherry and currant leaves. In this article, we will look at what pickled tomatoes are, and pay special attention to cooking green varieties.

The benefits of pickled tomatoes

Such tomatoes are suitable for dietary nutrition. Their composition is mostly simple: vegetables, spices, vinegar, herbs. Despite the fact that vinegar "kills" some of the beneficial properties, vitamins and minerals are still preserved in vegetables.

Among them, a special role is played by:

• beta carotene. Helps get rid of eye fatigue, relieves irritation;
• lycopene - the strongest antioxidant;
• vitamin B. Strengthens the immune system and improves the general condition of the body;
• vitamin C. It has a positive effect on the state of blood vessels.

It has also been proven that pickled tomatoes have a beneficial effect on the nervous system, lower blood cholesterol levels, and normalize blood pressure.

Reference. These vegetables strengthen bones and help nutrients to be absorbed many times faster.

Green Tomato Quick Snack Recipes

How to pickle instant green tomatoes? We present the top 15 recipes for appetizers that will perfectly complement your daily diet and decorate the festive table.

1. Express recipe for pickled green tomatoes in a jar

Prepare the necessary products in advance:

• 2 kg of green tomatoes;
• 2-3 bay leaves;
• sweet peas (to taste);
• 2 liters of water;
• 100 g sugar;
• 100 g of salt;
• 1 teaspoon of vinegar (70%).

Adhere to the following algorithm of actions:

1. Wash and sterilize the jar well.
2. Wash the tomatoes and pat dry.
3. Put all the spices in the jar, then the tomatoes.
4. Pour boiling water over the jar to the very top and let it brew for 4 minutes.
5. Pour out the water, add sugar and salt (1 liter of water requires 50 g of sugar and salt).
6. Close the jar with a sterile lid.
7. Place it upside down under the covers.

2. Tomatoes with peppers and nuts

You will need:

• 2 kg of green tomatoes;
• 250 g of walnut kernels;
• 1 PC. hot pepper;
• 15 cloves of garlic;
• 250 g of wine vinegar;
• 5 g dried mint.

Preparation:

1. Pour boiling water over the tomatoes and let them cool slightly.
2. Cut each vegetable into 4 equal pieces.
3. Grind the nuts, peppers and mint through a meat grinder.
4. Place a layer of tomatoes in the jar, then a layer of nuts, then again a layer of tomatoes.
5. Roll up the cans.
6. The product is ready to use.

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3. Korean tomatoes with bell peppers

Ingredients:

• 3 kg of green tomatoes;
• 1 kg of bell pepper;
• 2 heads of garlic;
• 2 pcs. hot pepper;
• 1 cup refined oil
• 1 cup of sugar;
• 0.5 cups vinegar (9%);
• 75 g salt.

Preparation:

1. Wash the tomatoes and cut each vegetable in half.
2. Grind vegetables in a blender, add seasonings, oil, salt and sugar. Stir the mass.
3. Put the tomatoes in a container (for example, in a basin), put the vegetable mass on top.
4. Leave on for 6 hours.
5. Place in jars (pre-sterilize them).

4. Pickled tomatoes "Lick your fingers"

You will need:

• 1.5 kg of tomatoes;
• 2 onions;
• 3 heads of garlic;
• 6 carnation buds;
• 6 bay leaves;
• 3 currant leaves;
• 3 cherry leaves;
• 2 tbsp. tablespoons of salt;
• 25 g sugar;
• 3 tbsp. tablespoons of vinegar (9%).

How to cook:

1. Put currant and cherry leaves, as well as garlic, bay leaves and cloves on the bottom of the jar.
2. Place chopped tomatoes and onion rings in jars.
3. Pour water into a saucepan, add sugar and salt.
4. Stir the mixture and bring to a boil.
5. Add vinegar, pour the resulting marinade over the tomatoes.
6. Roll up the cans and turn upside down.

5. Tomatoes "Soviet style"

For cooking you will need:

• 2 kg of green tomatoes;
• 2 bay leaves;
• sprigs of dill and parsley;
• 2 tbsp. tablespoons of salt;
• bitter pepper (to taste);
• 60 ml vinegar (9%);
• 25 g of sugar.

Sequencing:

1. Place greens and washed tomatoes in a clean jar.
2. Place spices and herbs on top.
3. Pour in hot water, cover and send to a saucepan for pasteurization.
4. After 15 minutes, remove the cans and roll up.
5. Refrigerate as usual.

6. Tomatoes for the winter in jars without sterilization

Prepare food:

• 2 kg of green tomatoes;
• 1 bell pepper;
• 50 ml vinegar (9%);
• sugar (to taste);
• 1 tbsp. a spoonful of salt;
• 3 cloves of garlic;
• allspice (to taste);
• 2 bay leaves.

Recipe:

1. Prepare the vegetables: wash the tomatoes, peel the seeds and garlic from the husks.
2. Cut the pepper into small wedges.
3. Place the pepper and bay leaves in clean jars.
4. Fill the container 1/3 full with tomatoes, then pepper, then again with tomatoes.
5. Place the garlic on top.
6. Pour boiling water over the resulting mass for 20 minutes.
7. Pour water, add sugar and salt.
8. Close the lid tightly, turn the cans upside down.

7. Green tomatoes with garlic

You will need:

• 1 kg of tomatoes;
• 1 large head of garlic;
• 0.5 cups of salt;
• 300 ml vinegar (9%);
• 200 g of green dill.

Preparation:

1. Cut the clean tomatoes into slices, chop the parsley, cut the garlic into slices (thin oblong pieces).
2. Boil water with salt and vinegar.
3. Pour the marinade over the vegetables.
4. Once the mixture has cooled, place it in the refrigerator.
5. Tomatoes can be eaten after 2 hours.

8. Pickled peeled tomatoes in a saucepan

You will need:

• 1 kg of tomatoes;
• 8 cloves of garlic;
• 1 liter of water;
• 1 tbsp. a spoonful of salt with a slide;
• dill.

Cooking method:

1. Wash and blanch the tomatoes. Then carefully remove the skins and put them in a saucepan.
2. Chop greens and garlic and put on tomatoes.
3. Dissolve salt in boiled water cooled to room temperature.
4. Pour the vegetables over with saline.
5. Cover the pan with a lid and refrigerate.
6. In a day, the appetizer will be ready.

9. Stuffed tomatoes

To prepare this unusual dish you will need:

• 1 kg of green tomatoes;
• 2 heads of garlic;
• 1 onion;
• greens (to taste);
• 1 tbsp. a spoonful of vinegar (9%);
• 1 liter of water;
• 100 g of sugar.

The recipe does not require special culinary skills and is very simple to execute:

1. Cut the tomatoes in half, leaving the whole tip of the tomato.
2. Chop the garlic and herbs, stir. Add the onion, cut into half rings, to the gruel.
3. Stuff the tomatoes with the resulting mass.
4. Make a marinade with water, vinegar, sugar, and salt. Add bay leaves.
5. Fill the jars.
6. Add oil and roll up the cans.

10. Green tomatoes in a bag

To prepare snacks, you need to prepare:

• 1 kg of tomatoes;
• salt and sugar - 1 tbsp each spoon;
• 1 bunch of dill;
• 2 heads of garlic.

Cooking method:

1. Put clean tomatoes in a pre-prepared bag.
2. Pass the garlic through a garlic press and also put in a bag. Do the same with dill.
3. Add sugar and salt.
4. Tie the bag tightly, release excess air.
5. Leave the bag for 4 days in a cool dark place for salting.

11. Cold method of pickling in a saucepan

A convenient way to cook tomatoes at home, which creates the effect of marinating in a barrel. You will need:

• 1 kg of green tomatoes;
• dill and herbs to taste;
• 70 g salt;
• garlic and hot peppers.

Preparation:

1. Cut clean vegetables into medium-sized wedges.
2. Greens can be chopped or left untouched - for an amateur.
3. Place the herbs at the bottom of the saucepan, then a layer of tomatoes.
4. Alternate layers, adding garlic and hot peppers periodically.
5. The final layer must necessarily consist of greenery.
6. Pour water over the contents of the saucepan so that the marinade covers all the vegetables.
7. Leave the dish for 5-6 hours. Then the tomatoes can be tasted.

12. Lightly salted tomatoes without vinegar

Such tomatoes are high in useful elements, since vinegar is not needed for cooking. Prepare the following ingredients in advance:

• 1 kg of tomatoes;
• 5 cloves of garlic;
• 1 tbsp. a spoonful of sugar;
• 7-8 peas of black pepper;
• 1 tbsp. a spoonful of salt;
• dill umbrellas (to taste).

Lightly salted tomato recipe:

1. Put washed and chopped garlic and dill umbrellas in clean, dry jars.
2. Lay the green tomatoes tightly on top.
3. Add herbs or spices (such as basil or tarragon) to taste.
4. Make a brine: add sugar and salt to 1 liter of water. Pour the resulting liquid over the vegetables in the jars.
5. Leave containers for 10 hours. It is best to store them in a cool place.
6. Tomatoes without vinegar are ready to eat.

13. Green tomatoes with beets and chili

A special recipe for real gourmets and lovers of unusual dishes. For cooking you will need:

• 0.5 kg of tomatoes;
• 1 red beet;
• 1 carrot;
• 130 g sugar;
• 70 ml of apple cider vinegar;
• 1 tbsp. a spoonful of salt.

Preparation:

1. Cut the beets into cubes and place them in the bottom of a clean jar.
2. Arrange the tomatoes tightly on top.
3. Pour boiling water over vegetables for 30 minutes.
4. Pour the water and re-pour the vegetables with boiling water.
5. Add vinegar, salt and sugar to boiling water.
6. Roll up the cans and turn them over.

14. Fast option with vegetables

This recipe is great for vegetable lovers and vegetarians. To prepare it, you will need:

• 1 kg of tomatoes;
• 0.5 kg of carrots;
• 0.5 kg of beets;
• garlic and onions (to taste);
• greenery;
• pepper;
• 1 tbsp. a spoonful of salt;
• 1 tbsp. spoon of sugar.

Cooking method:

1. Put ripe clean tomatoes in hot water for 10 minutes.
2. Take them out and remove the skin, finely chop the pulp.
3. Dice the beets and carrots.
4. Chop the garlic and herbs, cut the onion into rings.
5. Stir the vegetables, then put them in a container, add water and salt.
6. Add sugar and herbs.
7. Simmer for 10 minutes over low heat.
8. Place in clean jars, tighten the lids.
9. Store at room temperature.

15. Salted tomatoes with mustard and horseradish

To prepare this snack you will need:

• 1 kg of tomatoes;
• 2 horseradish leaves;
• 2 black currant leaves;
• 1 tbsp. a spoonful of mustard;
• 1 tbsp. a spoonful of sugar;
• 1 tbsp. a spoonful of salt.

Cooking method:

1. Put currant and horseradish leaves at the bottom of the jar.
2. Place vegetables on top.
3. Pour boiling water over the mass for 10 minutes, then drain the water.
4. Repeat the previous point several times.
5. Twist the cans, turn upside down. They should be in this position for at least 10 hours.

Where can I use

Pickled tomatoes go well with soups, salads, various side dishes. Moreover, they can be consumed with a dietary diet and not be afraid for your figure.

Many preparations are used in winter: for example, as an addition to boiled potatoes or vegetable stews.Also, pickled vegetables look good on the festive table and serve as an excellent snack.

Reference. The workpieces have a long shelf life, which makes them practical to use.

Cooking tips

To make pickled tomatoes tasty and juicy, follow our recommendations:

• wash vegetables thoroughly before cooking;
• Please note that it is better to marinate some tomatoes whole, while others are pre-cut into cubes or slices;
• observe the correct proportions of sugar and salt;
• choose tomato varieties that are least prone to cracking;
• it is better that the tomatoes are the same size and even in shape;
• remember to turn over the cans if necessary.

Conclusion

Making pickled green tomatoes is easy - most of the recipes are straightforward. Today there are many variations, from spicy vegetables to tender and neutral.

Feel free to cook pickled tomatoes if you watch your figure. Vegetables retain some of the important elements and vitamins, which makes the product not only tasty, but also healthy.