Simple and delicious recipes for pickled green tomatoes: how to cook and roll them correctly for the winter

Green tomatoes do not need to be left to ripen in boxes in the sun. From them you can make delicious preparations for the winter. There are many recipes: tomatoes go well with any greens, onions, garlic, honey, horseradish, peppers and even beets. Experiment, add your favorite spices, stuff the fruits with various mixtures of vegetables.

We have collected over a dozen recipes for pickled green tomatoes. In the article you will find recipes with photos and useful tips from experienced housewives.

Homemade pickling of green tomatoes

Not everyone has the opportunity to spend a lot of time on winter preparations. In the summer season, you can get so tired for a whole day that you simply won't have the strength for complex recipes. therefore we have selected for you the most delicious, but at the same time simple recipes for pickling green tomatoes.

The classic pickling recipe

Ingredients:

• 1 liter of water;
• medium green tomatoes;
• 100 g vinegar (6%);
• 60 g of salt;
• 80 g sugar;
• Bay leaf;
• black peppercorns.

Cooking method:

1. Rinse and dry the vegetables thoroughly. Do not use rotten, loose or dry fruits for pickling.
2. Sterilize the jars, boil the lids.
3. Arrange the tomatoes. If you like greens, then you can put several branches on the bottom of the container.
4. Put the water to boil.
5. Before boiling, add sugar, salt, pepper and bay leaves. Mix thoroughly.
6. Cook for 2 minutes.
7. Add vinegar before removing from heat.
8. Pour over vegetables.
9. Cover the jars with a lid.
10. Sterilize for 30 minutes.
11. Roll up the cans. Turn over. Store the first day in this form.

This is a classic recipe for making green tomatoes for the winter. The recipe is simple, does not require many ingredients. Vegetables are well saturated with brine. The piece is tasty in itself and is ideal for meat and potato dishes.

Accelerated salting option

For those who want to taste pickled tomatoes as soon as possible, the following recipe is perfect. You won't even need banks here.

Ingredients:

• 1.5-2 kg of tomatoes;
• 3 liters of water;
• 2 medium carrots;
• 1 small hot pepper;
• 3 cloves of garlic;
• 2 tbsp. l. salt;
• 5 tbsp. l. Sahara;
• 100 g vinegar;
• peppercorns;
• 1-2 bay leaves.

Preparation:

1. Rinse the vegetables thoroughly and cut into large wedges.
2. Grate the carrots on a medium grater.
3. Chop the garlic in any convenient way.
4. Cut hot pepper into small pieces, after washing it well.
5. Put water on fire.
6. Take a saucepan and start stacking vegetables. Better to alternate them in layers.
7. Pour boiling water over the fruits. Leave it on for 15 minutes.
8. Drain water into a saucepan, boil again.
9. Add salt and sugar before boiling. Get in the way. Add bay leaves and peppercorns. Stir again.
10. As soon as the water boils, pour in the vinegar.
11. Cook for 3 minutes.
12. Pour boiling water over vegetables. Close the lid tightly.
13. Serve after 24 hours.

Note! It is important to choose the right pot. Do not use a container that might crack from hot water.Pay attention to the fit of the lid: it must be tight.

Fast option with vegetables

Ingredients:

• 5 kg of sweet bell peppers (large sizes);
• 5 kg of green tomatoes;
• 4 cloves of garlic;
• 1 large carrot;
• 1 onion;
• 2 tbsp. l. salt;
• 2 cups sugar
• 1 cup vinegar
• 1 cup vegetable oil.

Preparation:

1. Rinse and dry all vegetables well.
2. Thoroughly clean the carrots from dirt.
3. Cut off the top of the pepper, but do not discard the "cap".
4. Remove seeds and partitions from the pepper. Inside, it must remain empty.
5. Grind all other vegetables in a meat grinder or with a blender. Pre-slice.
6. Fill the void of the pepper with this mixture all the way to the top. Cover with a "hat".
7. Take a pan with a wide bottom, stuff it tightly with stuffed peppers.
8. Sprinkle onion rings over the top. You can use parsley or dill if desired.
9. Heat up the water. Add salt, sugar, oil, vinegar at once.
10. Pour boiling water over vegetables.
11. Put the pot on fire. Cook for 15 minutes.

You can try right away. This dish goes well with meat and as a separate snack.

Onion and Capsicum Recipe

A way for those who like it hot.

Ingredients:

• 3 liters of water;
• 1.5 kg of tomatoes;
• 3 heads of onions;
• 2 hot peppers;
• 200 g of salt;
• 280 g sugar;
• 0.5 liters of vinegar (9%);
• cloves to taste;
• greens to taste;
• black peppercorns to taste.

Cooking method:

1. Rinse all vegetables well.
2. If the tomatoes are large, cut in half. Pierce small ones with a fork or toothpick.
3. Cut the capsicum into several pieces, do not forget to cut the "tail".
4. Cut the onion into rings or half rings.
5. Sterilize the jars, boil the lids.
6. Place cloves and peppers on the bottom of the container.
7. Layer all vegetables. Add greens on top.
8. Put water on fire. Add salt and sugar before boiling. Cook for 1 minute.
9. Pour in vinegar, remove marinade from heat. Pour it over the vegetables.
10. Roll up the cans, turn over. Keep it warm for 24 hours.

Note! If you don't cut out the seeds from the capsicum, the taste will be much sharper. Therefore, focus on your own preferences.

Korean pickling

Ingredients:

• 1 kg of green tomatoes;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 5 cloves of garlic;
• 1 bell pepper;
• 1 medium carrot;
• 50 ml vinegar (9%)
• Bay leaf;
• celery;
• a mixture of spices;
• parsley;
• 1 hot pepper.

Preparation:

1. Rinse vegetables thoroughly.
2. Cut the carrots into rings.
3. Chop the bell peppers and hot peppers as desired. It is better if the pieces are not large.
4. Make a cut in each tomato just large enough to insert a plate of other vegetables.
5. Chop the garlic thinly.
6. Put the garlic and carrots in the resulting "pocket". At this time, put the sterilized jars and boil the lids.
7. Put celery and parsley on the bottom of the container, vegetables on top. Place the chopped peppers between the tomatoes.
8. Sprinkle the vegetables with the spice mixture.
9. Put water on fire. Don't add anything.
10. Pour boiling water over the fruits, leave for 5 minutes. Drain the water back, repeat the procedure.
11. Drain the water again, but boil with sugar and salt.
12. Once the water has boiled, pour in the vinegar. Cook for a couple more minutes.
13. Pour the prepared marinade over the vegetables.
14. Roll up the cans, turn over.

The Korean recipe requires a lot of spices. You can add your favorite herbs and spices as you wish. An ordinary currant leaf is also well suited.

It is interesting:

Cold pickling green tomatoes in a bucket

The best instant green tomato recipes

How to prepare unripe tomatoes for the winter

Green tomatoes in adjika

The method will appeal to lovers of natural products: there is no vinegar in pickled vegetables.

Ingredients:

• 2–2.5 kg of green tomatoes;
• 1 chili pepper;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 2 cloves of garlic;
• 2 pcs. paprika.

The cooking recipe is not as simple as the previous ones.Adjika must first be cooked.

Cook adjika:

1. Take half of the tomatoes, wash well, dry.
2. Cut in any convenient way. The pieces should be small or medium.
3. Remove seeds from paprika.
4. Chop the chili.
5. Peel the garlic.
6. Put all vegetables in a blender. Grind until smooth.
7. Put on fire. Pour in salt, sugar. Simmer for 15 minutes over low heat.

Cooking vegetables for pickling:

1. Sterilize the jars. Boil the lids.
2. Take half of the tomatoes, wash.
3. Place them in containers without cutting.

Combining the ingredients:

1. Pour boiling adjika over the vegetables to the very top.
2. Cover with a lid.
3. Sterilize the jars within 20 minutes.
4. Roll up the vegetables, store them in a day.

Marinated green tomatoes with parsley and horseradish

Ingredients:

• 3 kg of tomatoes;
• 2 horseradish leaves;
• 100 g horseradish root;
• currant leaves;
• greens to taste (parsley is required, the rest is optional);
• 3 liters of water;
• 180 g of salt.

Cooking method:

1. Start cooking with the marinade. Put water on fire, add salt. After boiling, cook for 2 minutes, then remove the container from the heat. Cool at room temperature.
2. Sterilize the jars, boil the lids.
3. Rinse the tomatoes thoroughly, dry, pierce with a toothpick.
4. Place horseradish leaves, parsley, currant or cherry leaves on the bottom of the container.
5. Chop the root.
6. Place the tomatoes in a jar. Sprinkle with chopped horseradish root on top.
7. Pour the cooled marinade over the vegetables, seal tightly.
8. The workpiece can be removed to the cellar as soon as the brine becomes cloudy.

Sweet tomatoes

The recipe is one of the simplest and involves the addition of a large amount of sugar.

Ingredients:

• 2 kg of tomatoes;
• 6 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• dill;
• a clove of garlic;
• 100 ml vinegar (9%);
• 2 liters of water.

How to pickle:

1. Pierce the washed vegetables with a toothpick. Cut large fruits in half.
2. Sterilize the jars. Boil the lids.
3. Place chopped garlic at the bottom, then vegetables. Place the dill at the very top.
4. Boil water. Add salt and sugar just before boiling. Mix thoroughly until completely dissolved.
5. Pour in vinegar. Mix for 30 seconds.
6. Fill the jars with vegetables, close tightly.
7. Store the first day upside down.

Council. For those who like even sweeter, you can add a spoonful of honey to the marinade along with salt and sugar.

Stuffed in Georgian

Ingredients:

• 1 kg of green tomatoes;
• 6 cloves of garlic;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 liter of water;
• 100 ml vinegar (9%);
• 1 chili pepper;
• hops-suneli;
• black peppercorns;
• Bay leaf;
• dill;
• parsley.

Cooking method:

1. Cut the chili peppers into small rings.
2. Chop the herbs.
3. Peel, finely chop the garlic.
4. Mix all of the above.
5. Pour in the hops-suneli (about 0.5 tsp).
6. Sterilize the jars.
7. Place bay leaves and peppercorns on the bottom of the container.
8. In tomatoes, make pockets with a sharp knife. Fill them with the prepared mixture of herbs, garlic, spices.
9. Gently, without pressing down, put the fruits in the jar.
10. Put water on fire, pour boiling water over vegetables. Cover with a lid and leave for 10 minutes. Drain water, boil again.
11. Pour salt and sugar into boiling water. Bring to a boil. Pour in vinegar.
12. Bring to a boil.
13. Pour the marinade over the vegetables, cover the jars with lids. Sterilize for 10 minutes.
14. Roll up containers, wrap up with a warm blanket for a day.

Green tomatoes marinated with beets

Ingredients:

• 1 kg of green tomatoes;
• 1 medium ripe beets;
• 5 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 tbsp. l. vinegar (70%);
• dill;
• 3 cloves of garlic;
• black peppercorns.

Pickling method:

1. Sterilize the jars and boil the lids.
2. Peel the beets. Cut it and the garlic into thin slices (plates). Put it in jars.
3. Then send greens and black pepper.
4. Next, lay out the whole tomatoes.
5. Pour boiling water over the vegetables. Do not drain the water until it turns red.
6. When you see the desired color, drain the water into the pan, boil again.
7. Add salt, sugar to almost boiling water, stir. Pour in vinegar a minute after boiling. Cook for another minute.
8. Pour the marinade over the vegetables.
9. Twist the cans, turn them over, wrap them up for a day.

Read also:

Cold salted tomatoes in jars "Like barrel"

Instant lightly salted tomatoes

Stuffed tomatoes with garlic and herbs

Ingredients:

• 1 kg of green tomatoes;
• 5 cloves of garlic;
• 4 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 1 liter of water;
• 100 ml vinegar (9%);
• black peppercorns;
• Bay leaf;
• dill;
• parsley.

Cooking method:

1. Chop the herbs.
2. Peel, finely chop the garlic.
3. Combine herbs and garlic. The more homogeneous the mass, the better. You can use a blender.
4. Sterilize the jars.
5. Place bay leaves and peppercorns on the bottom of the container.
6. Cut the tomatoes crosswise to accommodate more of the thick filling.
7. Stuff the tomatoes with a mixture of herbs and garlic. Place in a jar.
8. Pour boiling water over the vegetables. Cover with a lid and leave for 10 minutes.
9. Drain the water, boil again.
10. Pour in salt, sugar, stir, boil.
11. Pour in vinegar, remove from heat.
12. Pour the marinade over the vegetables, cover the jars with lids. Sterilize for 10 minutes.
13. Roll up the containers with boiled lids.

Stuffed tomatoes with bell pepper and onions

Ingredients:

• 1 kg of tomatoes;
• 2 large bell peppers;
• 3 medium onions;
• 1 liter of water;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 100 ml vinegar (9%);
• dill;
• peppercorns optional.

Pickling method:

1. Prepare your vegetables. Rinse, dry.
2. Cut off the top of tomatoes, cut out some of the pulp.
3. Pepper the stalks, partitions, seeds.
4. Chop pepper and onion finely, mix in one container.
5. Place the black peppercorns on the bottom of the sterilized jars.
6. Add a mixture of onions and peppers to the resulting void inside the tomatoes.
7. Cover the top with the "hat" that remained during the cut.
8. Put water on fire.
9. Place the sprigs of greenery on the very top of the jar.
10. Pour boiling water over the vegetables, leave for 10 minutes. Then pour back into the saucepan, add sugar and salt, bring to a boil.
11. Add vinegar to boiling water, pour marinade over the jars.
12. Twist the blanks, turn over and cover for a day.

Advice... You can add a spoonful of vegetable oil to the filling.

A bit of nostalgia: pickled green tomatoes, like in the USSR

Ingredients:

• 2 kg of tomatoes;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• Bay leaf;
• a sprig of dill;
• parsley branch;
• 60 ml vinegar;
• black peppercorns.

Cooking method:

1. Sterilize the jars, boil the lids.
2. Put greens, bay leaf on the bottom, tomatoes on top.
3. Pour in salt, sugar, peppercorns.
4. Put water on fire. Once it boils, add the vinegar and pour the marinade over the jars.
5. Cover containers with lids. Sterilize for 10 minutes.
6. Roll up the blanks - it is not necessary to turn over.

For the winter in jars without sterilization

Ingredients:

• 1.5 kg of tomatoes;
• 5 cloves of garlic;
• 1 tbsp. l. vinegar (9%);
• currant or cherry leaves;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• black peppercorns.

Cooking method:

1. Pour over the tomatoes with cool water, leave for 2 hours.
2. Pierce each vegetable with a toothpick.
3. Put pepper, garlic, green leaves on the bottom of the cans, tomatoes on top, without pressing.
4. Add salt, sugar, vinegar to boiling.
5. Pour boiling water over the vegetables.
6. Roll up the cans right away.
7. Put away for storage after 16 hours.

How to cook canned green tomatoes properly

Experienced housewives share their cooking tips:

• if the tomatoes do not need to be cut according to the recipe, then before placing them in the jar, they must be pierced in two places with a toothpick: this will preserve the appearance of the fruit;
• green tomatoes, as a rule, have a sour and slightly astringent taste - in order to neutralize it, when preserving, sugar is added 3 times more than salt;
• Many canning recipes for ripe vegetables involve adding a lemon wedge.This ingredient will not work for green tomatoes;
• jars must be clean, it is advisable to clean them with soda and rinse thoroughly.

Conclusion

Among the many recipes for pickling green vegetables for the winter, it is easy to pick up some of the most delicious options for yourself. The main thing when cooking is to keep the jars clean and sterile, add the exact amount of vinegar.

Pickled tomatoes are served to any table: they go well with potatoes and meat, ideal as an independent snack. Festive kebabs with pickled tomatoes will replace the most exquisite restaurant dishes. Real jam!