How to cook the most delicious green tomatoes for the winter: a selection of the best recipes

Many varieties of tomatoes are harvested while still green to protect the crop from disease and insect pests. Green tomatoes are not consumed raw, but left until fully ripe or used as a basis for winter preparations. Properly cooked vegetables retain their beneficial properties, contain vitamins and minerals. Let's take a closer look at how to pickle and preserve green tomatoes for the winter.

The best recipes for green tomatoes for the winter in banks

Green tomatoes are used to prepare caviar, snacks, assorted salads and even jam. Appetizing vegetable preparations are especially actively used in winter not only as a side dish, but also as an independent dish.

Spicy gourmet recipe

A spicy appetizer with garlic and pepper goes well with meat dishes, black bread, soups. Pepper is added to taste, usually a mixture of black and red. For cooking you will need:

• 5 Kg green tomatoes;
• 4 kg of red tomatoes;
• 500 g of capsicum;
• 500 g garlic;
• 300 g parsley;
• 3 liters of water;
• 60 ml vinegar 5%;
• 60 ml of vegetable oil;
• 400 g sugar;
• 250 g of salt.

Preparation:

1. Rinse vegetables and herbs thoroughly. Cut the tomatoes in half and cut into slices.
2. Peel the garlic and pass through a garlic press, chop the herbs.
3. Put the red tomatoes in a bowl, add some sweetening and salt, pour over with vinegar and oil.
4. Add the remaining salt, sugar and vinegar to the water. Simmer the marinade over low heat for 10 minutes.
5. Add vegetables and herbs to the pan, leave for 20 minutes.
6. Remove the mixture from heat and put in clean sterile jars. Place upside down and wrap in a blanket, store in a cool and dark place.
7. The product is ready to use in 2-3 days.

With garlic and bell pepper

Bell peppers will add a sweet and pleasant taste to any dish. Use red, yellow, or green peppers. The appetizer turns out to be colorful and appetizing. Ingredient List:

• 2 kg of green tomatoes;
• 1 kg sweet pepper;
• 700 ml of water;
• 60 g of salt;
• 20 ml vinegar 9%;
• 80 g sugar;
• 3 bay leaves;
• 3 cloves of garlic;
• cloves to taste.

Preparation:

1. Rinse the vegetables, cut into small slices.
2. Prepare the brine: add salt, sugar and vinegar to the water. Leave for 5 minutes over low heat.
3. Sterilize jars, put tomatoes and peppers in layers. Add bay leaves, cloves and chopped garlic.
4. Cool the brine, pour into the jar. Roll up the blank with a lid, wrap it in a blanket and turn it upside down.

Interesting! Sweet pepper helps to strengthen blood vessels, normalize digestion, cleanse the body of cholesterol and toxins. It contains a complete set of vitamins and minerals that serve as an excellent preventive measure against flu and colds. In terms of vitamin C content, pepper is even ahead of lemon and black currant.

"Seven-color flower" salad

This green tomato salad is quick and easy to prepare. The average cooking time for a snack is about 40 minutes. Ingredient List:

• 2 kg of green tomatoes;
• 1 kg of sweet pepper;
• 1 kg of carrots;
• 1 kg of onions;
• 250 ml vinegar;
• 250 ml of vegetable oil;
• 150 g sugar;
• 50 g of salt;
• 500 ml of water.

Preparation:

1. Rinse the vegetables, grate the carrots on a coarse grater, cut the remaining ingredients into random strips.
2. Mix vegetables, oil, salt and sugar thoroughly. Transfer to a saucepan, cover with water and put on medium heat for 20 minutes. After the time has passed, pour in the vinegar.
3. Sterilize the jars and put the salad in each.
4. Cork tightly with lids and turn upside down. Store in a cool place.
5. The appetizer is perfectly stored throughout the winter season.

"Emerald" salad without sterilization

The combination of green tomatoes, garlic and dill gives the dish a refreshing and vibrant flavor. The appetizer goes well with rice, boiled or fried potatoes. For cooking you will need:

• 3 kg of green tomatoes;
• 120 g garlic;
• 1 bunch of dill;
• 1 bunch of parsley;
• 2 pods hot pepper;
• 2 liters of water;
• 60 g of salt;
• 120 g sugar;
• 120 ml vinegar 9%;
• bay leaf to taste.

Preparation:

1. Peel the garlic and pass through a press, chop the herbs, chop the hot pepper into thin strips.
2. Remove the stalk from tomatoes, cut each vegetable into four parts.
3. Transfer all vegetables and herbs to a deep saucepan, add salt and sugar.
4. Stir the salad thoroughly and refrigerate for 2-3 hours.
5. Put the appetizer on the stove, cook over low heat for 5 minutes. When cooking, you need to be careful so that the tomatoes do not turn into porridge. After the time has passed, add vinegar and leave on the stove for a couple of minutes.
6. Arrange in clean jars, roll up and wrap in a blanket.
7. After cooling, store in the refrigerator.

Green tomatoes in Korean "Lick your fingers"

The appetizer turns out to be very tasty and healthy. As expected, the recipe uses different types of spices and peppers, which is typical for Korean cuisine. For cooking you will need:

• 3 kg of green tomatoes;
• 40 g garlic;
• 40 g parsley;
• 10 allspice peas;
• 30 g dill;
• 8 bay leaves;
• a pinch of black pepper to taste;
• 1 liter of water;
• 60 g of salt;
• 75 g sugar;
• 20 ml vinegar.

Preparation:

1. Rinse the tomatoes, make deep cruciform cuts on each.
2. Peel the garlic, cut into large slices. Cut the parsley into 4-5 pieces.
3. Stuff the tomatoes with garlic and parsley.
4. Put allspice, bay leaf, dill in a prepared jar.
5. Fill containers with tomatoes, pour boiling water over and leave for 20 minutes.
6. Drain the brine into a saucepan. Boil for 15 minutes, add vinegar, salt and sugar. Pour back into the jar.
7. Roll up the salad and store upside down for 12 hours.

Georgian salty green tomatoes

Georgian appetizer goes well with meat and fish dishes. The product is useful and easy to prepare, which makes it a favorite of many housewives. Ingredient List:

• 1 kg of green tomatoes;
• 1 large bunch of parsley
• 2 heads of garlic;
• 1 hot pepper;
• 1 liter of water;
• 70 g of salt.

Preparation:

1. Wash the tomatoes, make a 1 cm cut in each.
2. Stir in chopped parsley, garlic and hot pepper.
3. Prepare the brine: mix water and salt, boil, cool.
4. Stuff the tomatoes with the filling, place in a plate, pour over the brine. Leave vegetables under oppression for 3 days. Then place in a warmer place.
5. Georgian appetizer is ready to eat in 10 days.

Caviar for the winter

The whole family will love this delicate and juicy snack. Caviar is recognized as an ideal dish for dietary nutrition; it contains natural antioxidants and beneficial acids. Grocery list:

• 1 kg of green tomatoes;
• 0.5 kg of carrots;
• 60 g tomato paste;
• 100 ml of sunflower oil;
• 20 g ground black pepper;
• 0.5 kg of onions;
• 0.2 kg of garlic;
• 30 g of salt;
• 30 g paprika;
• 30 ml vinegar.

Preparation:

1. Wash the tomatoes, remove the stalk, cut into quarters. Place in a blender and grind until smooth.
2. Pour sunflower oil into a saucepan, add tomatoes. Cook over low heat for 15 minutes.
3. Peel carrots and onions, chop in a blender and add to the saucepan. Mix everything thoroughly, add salt and sugar.Leave on the stove for 10 minutes.
4. Add paprika, tomato paste and black ground pepper to the mixture. Pass the garlic through a press.
5. After 5 minutes, add vinegar and mix thoroughly.
6. Spread the caviar in sterile jars and roll up the lids. Turn upside down and leave to cool completely.

Stuffed Green Tomatoes

Of all the recipes for stuffed tomatoes, gardeners love tomatoes with carrots and garlic the most. Grocery list:

• 2 kg of green tomatoes;
• 200 g carrots;
• 1 head of garlic;
• 3 liters of water;
• 140 g sugar;
• 15 peas of black pepper;
• 50 g of vegetable oil;
• 70 g table salt;
• 200 ml vinegar 9%;
• 3 bay leaves.

Preparation:

1. Cut the peeled carrots and garlic into thin slices.
2. In clean tomatoes, make one deep cut on each side.
3. Place one round of garlic and one carrot in each tomato.
4. Mix water, sugar and salt, put on fire. After boiling, reduce power and leave the marinade for 15 minutes.
5. Place stuffed tomatoes in a jar, add water, add vinegar. Roll up and put away in a dark place.
6. To taste, you can stuff vegetables with cilantro, cucumbers, dill, onions, etc. It all depends on personal tastes and preferences.

Blank "Infernal"

The recipe with the original name is simple to execute. The "hellish" appetizer serves as a complement to a simple dinner, festive and gala dinner. For cooking you will need:

• 3 kg of green tomatoes;
• 2 hot peppers;
• 1 bunch of parsley;
• 1 head of garlic;
• 10 allspice peas;
• 2.5 liters of water;
• 80 g of salt;
• 200 g sugar;
• 300 ml vinegar 9%.

Preparation:

1. Wash the tomatoes, cut each into four parts. Grind the pepper.
2. Finely chop the greens, pass the garlic through a press.
3. Mix all ingredients and leave for 15 minutes.
4. Mix water, vinegar, salt and sugar. Bring the marinade to a boil and cool.
5. Pour into jars, after 20 minutes pour back into the pan. Repeat the procedure two times.
6. Roll up the cans and turn upside down until they cool completely.

Tomatoes, as in a store in Soviet times

During the Soviet era, this snack was very popular. People were attracted by the availability and unique taste. To cook such tomatoes, you will need:

• 2 kg of green tomatoes;
• 2 bay leaves;
• on a sprig of dill and parsley;
• 2 hot peppercorns;
• 60 g of salt;
• 60 ml vinegar;
• 25 sugar.

Preparation:

1. Put greens and washed tomatoes in clean jars.
2. Fill in all the spices and spices.
3. Pour in hot water, put in a saucepan for sterilization. Leave on for 15 minutes.
4. Get the cans out and roll up.
5. Store on the balcony during cool seasons or in the refrigerator.

Cooking recommendations

In order for the blanks to be stored as long as possible, the jars must be properly sterilized. The container should be solid, without chips or cracks. Sterilize the jars in a saucepan. A sieve is installed over the vessel, and the cans are placed upside down on it. After 15 minutes, place the container on a clean napkin.

Observe the following guidelines:

• select even and whole vegetables for blanks;
• Before cooking, wash all food and kitchen utensils thoroughly;
• check the expiration date of all spices and herbs;
• wash the covers thoroughly;
• after seaming, wrap the jars in a thick blanket and turn over.

Conclusion

Pickling green tomatoes is a great way to recycle and enjoy the juicy and crunchy flavor. Both whole and cut vegetables are used. All recipes are easy to prepare, so anyone can cope with them. Fans of spicy snacks prefer green tomatoes in Georgian style, which are distinguished by their spice and bitterness. Other recipes, for example, "Seven-color flower" or "Emerald", taste more delicate and go with any dish.