How to prepare unripe tomatoes for the winter: cover green tomatoes according to the best recipes

Green tomatoes have a juicy taste and crunchy structure, which is why they are so loved to be used in preparations for the winter. Cooking canned and pickled green tomatoes is a great way to recycle and diversify your diet during the colder months. To add piquancy, herbs, spices and herbs are added to the dishes.

Let's take a closer look at the most popular recipes for winter preparations and find out the secrets of their preparation.

Basic rules for preserving green tomatoes in home recipes

Two methods of twisting the workpieces are used: with and without sterilization... The first method increases the shelf life of the product, the second saves time.

Green tomatoes in jars without sterilization

In recipes without sterilization, vinegar acts as a preservative. or vinegar essence. New lids are used every season, and the cans are thoroughly washed with soda.

Average shelf life of green vegetables without sterilization is about 6-8 months... However, it is recommended to store them only in the refrigerator or cool cellar. Recipes without sterilization save time, but the timing of their injury is inferior to dishes with sterilization.

Sterilized cans

Sterilized workpieces can be stored for up to a year or more... The traditional way to prepare cans is with a saucepan of boiling water. A metal sieve is placed on top of the container, on which the jar is placed. Hot steam fills it and kills germs, the jar becomes sterile. The procedure takes 10-15 minutes. The jar is removed with a potholder and placed on a clean towel upside down. It is forbidden to touch the inner walls of the can with your hands or other objects.

Useful advice.Sterilization is also carried out in a microwave oven. Water is poured into the bottom of a liter jar and placed in the microwave for 3 minutes. During the operation of the oven, the water will boil and steam the entire jar.

The best canned and green tomato recipes

Salads, snacks, caviar - varied and delicious dishes are prepared from green tomatoes... Some go well with soups and side dishes, others complement meat or fish products.

Georgian green tomatoes

The appetizer is easy to prepare, it will take only 40-50 minutes... Use the dish as an addition to fried potatoes, kebabs, or simply eaten with black crunchy bread. Georgian cuisine is famous for its pungency and pungency.

Ingredient List:

• 800 g green tomatoes;
• 2 bunches of parsley;
• 40 g of a mixture of black and hot peppers;
• 1 liter of water;
• 60 g of salt;
• 1 onion;
• 3 heads of garlic.

Cooking technology:

1. Peel the garlic and pass through a press. Rinse the parsley and chop. Peel the onion and cut into small cubes. Mix everything and add 30 g of salt and pepper mixture.
2. Rinse and dry the tomatoes, make an incision in each with a depth of 0.5-1 cm. Stuff the fruits with a filling of onions, garlic and herbs.
3. Prepare the brine: add salt to the water and bring to a boil. Keep on low heat for 5 minutes.
4. Rinse jars, put tomatoes to the top in each. Pour with brine and roll up with clean lids.
5. Turn the jars upside down, wrap them in a blanket and leave for 3 days.
6. Store pickles in a cool place.

Unripe tomatoes with herbs

Parsley, basil, dill, bay leaf - all this gives the appetizer a fresh and original taste... In addition, greens contain essential oils, dietary fiber, vitamins and minerals, fills the snack with useful properties that strengthen human immunity and prevent diseases.

What is required:

• 2 kg of green tomatoes;
• 600 g carrots;
• 30 g parsley;
• 30 g dill;
• 1 horseradish sheet;
• 3 bay leaves;
• basil to taste;
• 1 liter of water;
• 60 g sugar;
• 40 g of salt;
• 6 cloves of garlic.

How to cook:

1. Rinse the tomatoes, make an incision in each. Peel the carrots and chop into strips.
2. Rinse and chop the parsley, dill and basil. Mix with carrots, add finely chopped garlic.
3. Stuff the fruits with minced vegetables.
4. Prepare the brine: add salt and sugar to boiling water, mix.
5. Place vegetables in a clean jar, pour with brine, add laurel and horseradish leaves.
6. Roll up the cans and put them in the refrigerator for storage. The product is ready for use in 10 days.

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Stuffed with horseradish and garlic

Horseradish has a pronounced aroma and unique taste... This ingredient has been widely used in Russian cuisine since the 10th century.

To prepare green tomatoes with horseradish and garlic, you will need:

• 1 kg of green tomatoes;
• 100 g horseradish root;
• 7 cloves of garlic;
• 30 g rock salt;
• 10 g granulated sugar.

How to cook:

1. Peel the tomatoes from the stalk and rinse, mince together with the garlic.
2. Horseradish peel and grate on a fine grater.
3. Mix all chopped ingredients with salt and sugar.
4. Arrange in jars and seal with lids.
5. Store in a cool, dark place.

Important! Horseradish is cut last, since the aroma quickly disappears from it.

Caviar with green tomatoes

Caviar has a pleasant and delicate structure... Adults and children like this snack. In addition to tomatoes, carrots are used, which makes the dish even more useful and nutritious.

List of ingredients for cooking:

• 1 kg of unripe tomatoes;
• 700 g carrots;
• 2 onions;
• 1 head of garlic;
• 20 g black pepper;
• 50 g tomato paste;
• 40 g of salt;
• 90 g sugar;
• 100 ml of sunflower oil.

Cooking technology:

1. Rinse carrots and tomatoes, peel off the stalk. Pass through a blender.
2. Chop the garlic and onion.
3. Add sunflower oil, tomatoes and carrots to a saucepan. Cook over low heat for half an hour.
4. Stir and add all the spices and herbs. Pour the tomato paste last.
5. Add thyme or basil to taste.
6. Spread the caviar in sterile jars and roll up the lids. Keep refrigerated.

Pickled green tomatoes with beets, peppers and carrots

A beautiful festive snack will decorate any table... Ideally complements main courses and side dishes. Preparing a salad is quick and easy.

For cooking you will need:

• 2 kg of green tomatoes;
• 200 g of beets;
• 300 g carrots;
• 150 g sweet pepper;
• 3 cloves of garlic;
• 0.5 bunch of parsley;
• 100 g sugar;
• 80 g of salt;
• 100 ml of vegetable oil;
• 60 ml vinegar 9%;
• 2 liters of water.

How to cook:

1. Rinse all vegetables. Chop carrots, peppers and beets.
2. Pass the garlic through a press, chop the herbs.
3. Cut the tomatoes into 4 even parts.
4. Rinse the jars, put vegetables in each in the following order: a layer of carrots, beets, tomatoes, peppers, herbs, garlic and onions. Repeat the sequence all the way to the top.
5. Prepare the brine: add salt and sugar to the water, mix. Pour in the sunflower oil and vinegar, and leave over low heat until boiling.
6. Pour the brine into jars and roll up.

Green tomatoes with carrots and garlic

Snack preparation time only 40 minutes... A dish is prepared from oblong oval fruits. Vegetables should be firm and firm, free from scratches or other damage.

For cooking you will need:

• 1.5 kg of green tomatoes;
• 2 heads of garlic;
• 3 carrots;
• 3 liters of water;
• 90 g salt;
• 60 g sugar;
• 80 ml vinegar 9%;
• 2 bay leaves;
• 40 g of sunflower oil.

Cooking method:

1. Rinse the carrots, peel and cut into slices.
2. Peel the garlic and cut into thin slices.
3. Rinse the tomatoes, make an incision in each. Put a piece of carrot and garlic in them.
4. Place vegetables in a jar.
5. Pour water into a saucepan, add salt and sugar. Bring to a boil, pour out the sunflower oil and add the bay leaf.
6. Pour hot brine into a jar and leave for 10-12 minutes. Then seal with clean lids.

Korean pickling

Korean dishes are easy to learn from dozens of others: they have an original edge and juiciness. Korean green tomatoes are a delicious appetizer that will not harm your figure and will harmoniously complement fish or rice.

To cook pickled vegetables, you need:

• 1 kg of green tomatoes;
• 2 cloves of garlic;
• 1 sweet pepper;
• 1 chili pepper;
• 50 ml wine vinegar;
• 30 ml of vegetable oil;
• 50 ml sesame oil;
• 20 g coriander;
• 60 g sugar.

How to cook:

1. Rinse tomatoes, peel and stalk. Cut into half rings. Put in a deep bowl and cover with salt, leave for 40 minutes. Pour out the remaining juice.
2. Rinse peppers and carrots. Pepper to remove seeds and tail, grate on a coarse grater. Chop the carrots.
3. Place tomatoes, carrots and peppers in a saucepan, mix. Add sugar, wine vinegar and minced garlic.
4. Grind the coriander until crumbs, finely chop the chili. Fry in sesame oil for 1 minute.
5. Add chili and coriander to vegetables, mix thoroughly. Refrigerate for 3 hours.
6. Store in banks.

Read also:

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Spicy tomatoes with bell pepper

Thanks to sweet pepper, the snack acquires a delicate and sweet taste.... Housewives use yellow, red, orange peppers. The multi-colored fruits make the harvest more colorful and attractive.

What is required:

• 2 kg of green tomatoes;
• 1 kg of bell pepper;
• 800 liters of water;
• 50 g of salt;
• 80 g sugar;
• 15 ml vinegar 20%;
• 2 bay leaves;
• a bunch of greens.

Cooking technology:

1. Rinse the peppers, remove the stalk and seeds. Cut into strips.
2. Cut the tomatoes into slices, mix with pepper.
3. Sterilize jars, fill with vegetables.
4. Prepare the brine: add salt, sugar and vinegar to the water. Boil.
5. Pour the brine into a jar, add chopped herbs and garlic.
6. Roll up the lid, wrap it in a blanket and turn it upside down until it cools completely.
7. Store in a pantry or basement.

Olive Oil Recipe

Olive oil improves digestion and has a positive effect on bowel function... Because of these properties, tomatoes with the addition of olive oil are beneficial for people with gastritis or ulcers. In addition, the oil removes toxins from the body, serves as the prevention of depression and insomnia.

For cooking you will need:

• 1 kg of green tomatoes;
• 80 ml olive oil;
• a bunch of parsley;
• 1 carrot;
• 2 cloves of garlic;
• 1.2 liters of water;
• 30 g salt;
• 30 g sugar.

Step by step cooking technology:

1. Rinse the vegetables, peel them. Cut tomatoes into rings, carrots into plates.
2. Add salt and sugar to the water, bring to a boil and leave on low heat for 10 minutes. Add olive oil and stir.
3. Chop garlic and greens, mix with tomatoes and carrots. Transfer to a jar and cover with brine.
4. Roll up with sterile lids.

"Emerald" salad without sterilization

The popular green tomato recipe is easy to follow. No special culinary skills are required for the snack.

Ingredient List:

• 1.5 kg of green fruits;
• 30 g parsley;
• 1 head of garlic;
• 1 pod of hot pepper;
• 2 liters of water;
• 80 ml vinegar 9%;
• 3 bay leaves to taste.

Cooking technology:

1. Chop hot peppers, herbs and garlic. Stir in green tomato slices.
2. Add salt and sugar, stir and refrigerate for 2 hours.
3. Then simmer over low heat for 15 minutes.
4. Prepare brine by mixing water and vinegar.
5. Arrange the vegetables in jars, cover with brine, roll up the lids and wrap in a thick blanket. Turn upside down until it cools completely.
6. Keep refrigerated.

Important Cooking Tips

Close the green tomatoes correctly. For pickling, it is recommended to use whole jars without chips or cracks. Before use, the container is carefully examined and washed. If the cans have defects, then the shelf life of the blanks will be much shorter.... The same rule applies to iron or nylon covers. For blanks, clean and sterilized ones are selected.

Important! In order not to miss the expiration date of the product, experienced housewives mark each jar with the date of preparation.

All ingredients are thoroughly rinsed before cooking... Pay attention to kitchen utensils: the towels must be fresh and the cutlery clean. Fruits of the same size are used for blanks. They are evenly soaked with brine, crispy and tasty. It is better to store pickles in the refrigerator - at room temperature they will deteriorate faster.

Conclusion

Canning green tomatoes is as easy as shelling pears: just know the list of ingredients and the seaming technology. For lovers of delicate taste, preparations using herbs, sweet peppers, beets and carrots are suitable. Some cooks prefer pungent and spicy pickles. The main thing is that the vegetables are without scratches, even and smooth.

Canning with sterilization allows you to preserve the beneficial properties of vegetables for 1 year or more, products can be stored without sterilization for up to six months. The excellent taste of tomatoes is combined with the first and second courses, serves as an excellent addition to the festive feast.