How to salt green tomatoes with garlic. Easy recipe for small green pickled tomatoes

Some people think that only red tomatoes can be pickled. But it is not so. To prove the opposite, you can try cooking pickled green tomatoes. There are several interesting recipes that will help you get excellent original snacks from these unripe fruits.

The easiest option is cold pickling. It is convenient to use when you need to preserve a large number of fruits.

According to the classical technology, the following ingredients will be needed for work:

• fresh green tomatoes;
• 8 liters of pure water;
• 1 st. Sahara;
• 4 tbsp. table vinegar;
• 300 grams of table salt;
• 10 aspirin tablets;
• a few bay leaves and peppercorns.

How to properly make pickled green tomatoes:

1. First, the tomatoes must be sorted, removing damaged fruits and those that show signs of spoilage. Then they should be washed well.
2. Place fruits in prepared containers.
3. Put spices and spices there.
4. To prepare the marinade, add the remaining ingredients (salt, vinegar, aspirin and sugar) to the water. Mix them thoroughly.
5. Pour the vegetables with the prepared solution so that they are completely covered with liquid.
6. Seal the containers and put in a cool place.

Literally in two weeks, fragrant pickled tomatoes can already be tasted.

Winter preparations in banks

You can pickle vegetables for the winter in different dishes. But most often, ordinary glass jars are used for this. They are very convenient not only to preserve, but also to monitor the condition of the fruit during storage.

For such dishes, the hot pickling method is ideal.

For its execution, in addition to the tomatoes themselves, the following products are taken:

• drinking water;
• 80 g white sugar;
• 100 g of vinegar 5%;
• laurel leaf;
• 60 g of table salt;
• a few peas of peppers (bitter and allspice).

How to hot pickle tomatoes in a glass container:

1. Sort and wash the fruits.
2. Sort them into banks.
3. Collect all other ingredients (except vinegar) in a saucepan.
4. Put it on fire and cook for 20 minutes after boiling the mixture.
5. Add bite.
6. Pour vegetables with freshly prepared marinade.
7. Just cover the jars with lids and sterilize them together with the contents for about 10 minutes.
8. After that, the containers must be tightly sealed and sent to the basement for cooling.

In winter, these tomatoes will be an excellent alternative to cucumbers for making the famous Olivier.

Recipe, as in the USSR

During the Soviet Union, pickled green tomatoes could be found on the shelves in every grocery store. Usually they were sold in liter or three-liter jars.

For cooking in the factory, different recipes were used, but in order to repeat one of them in a home kitchen, for two cans with a capacity of three liters you will need:

• 4 kilograms of tomatoes (green or slightly brown);
• 4 sheets of lavrushka;
• 10 milliliters of vinegar essence;
• 2 liters of clean water;
• 4 dry buds of culinary cloves;
• 30 peas of fragrant and half as much black pepper;
• 2 small pods of hot chili;
• incomplete glass of fine salt;
• 170 - 180 g of sugar.

The method of preparing a popular preservation:

1. Wash the jars clean and steam or hold for several minutes in a hot oven.
2. Wash and dry all components.
3. Put the spices in the bottom of the container. Put tomatoes on them up to the neck of the container.
4. Boil the indicated amount of water in a suitable container.
5. Pour unripe fruits with it and leave them like that for about 5 minutes.
6. Drain the liquid back into the same container. Pour the salt and sugar provided for in the recipe and boil the composition again. After that, introduce the essence and remove the pan from the stove.
7. Pour the fruits with a barely boiled marinade and immediately roll up the jars with metal lids.
8. Then they must be turned over, wrapped tightly and wait for the final cooling.

To taste, these tomatoes are very reminiscent of those that once could be bought in stores.

Thanks to the double filling, sterilization is not required in this case, which greatly simplifies the work.

Pickled green tomatoes with garlic

To make pickled tomatoes more fragrant, it is better to cook them with garlic. There may be several options here. Among them, it is worth highlighting one recipe that is especially popular.

For him you will need:

• green tomatoes;
• fresh garlic.

Marinade will require the use of such components:

• 3 liters of drinking water;
• 75 g of granulated sugar;
• 200 ml of vinegar 9%;
• 60 g of medium-sized salt;
• 3 bay leaves;
• a few branches and dill grains (fresh or dried).

Repeating this recipe is not difficult.

You only need:

1. Select small tomatoes and wash them well.
2. Peel the garlic and cut it into pieces.
3. Make an incision in each tomato with a sharp knife and insert a piece of garlic into it.
4. Put dill branches on the bottom of the jars, and stuffed tomatoes on them.
5. Prepare the marinade separately. Traditionally, vinegar should be poured at the very end.
6. Fill jars with hot solution to the top and roll up.

In this recipe, the sterilization step is also excluded, since garlic, along with vinegar, are already excellent preservatives.

Cooking in a fast way

I don’t want to wait a long time, then you can pickle green tomatoes using an accelerated method.

In this case, you need to take:

• 3 large tomatoes;
• half a liter of water;
• 300 milliliters of vinegar 9%;
• 75 grams of salt;
• a head of garlic;
• 200 grams of fresh dill branches.

Everything is done very simply:

1. Wash the tomatoes well and carefully cut into large slices.
2. Randomly chop the dill.
3. Chop the peeled garlic cloves into thin slices.
4. Place the products in a wide container and mix.
5. Boil water separately and dissolve salt in it. Only then add vinegar.
6. Pour boiling solution over vegetables.
7. After cooling, put them in the refrigerator.

In just an hour, a quick snack of green pickled fruits will be ready.

Original dish with cabbage and apples

Experienced housewives know how to make various winter preparations. For example, with unripe tomatoes, you can get an excellent vegetable base for soup.

To prepare it, you need to take:

• 1.5 kilograms of cabbage (namely white cabbage);
• 600 grams of onions;
• 1 kilogram of green tomatoes and the same amount of sweet pepper;
• 0.3 kilograms of apples;
• 0.7 kilograms of carrots;
• 60 grams of salt;
• 300 milliliters of refined vegetable oil;
• 25 grams of peppercorns;
• 75 grams of sugar;
• 5 milliliters of vinegar essence.

Soup base preparation technology:

1. Tomatoes, along with peeled onions, cut into cubes.
2. Shred the cabbage finely.
3. Finely chop peppers and apples. First, they should remove the core with seeds.
4. Collect all the components according to the recipe (except for the essence) in a saucepan
5. Add some water to them and put the container on fire.
6. After boiling the brine, make the flame smaller and cook for 20 minutes.
7. Introduce the essence and continue heat treatment in the same mode for about 10 minutes more.
8. Put the still hot mass in pre-sterilized jars and roll them up. Store in a cool place.

In winter, this base will only have to be added to a pot of boiling potatoes, and after 4 minutes, a light and very fragrant vegetable soup will be ready.

spicy marinating recipe

If you add hot chili to marinated slightly sweet tomatoes, you get a fragrant spicy snack. There are many fans who will like this dish.

For work you will need:

• 1 kilogram of small green tomatoes;
• 10 black peas and 6 allspice;
• Bay leaf;
• ½ hot pepper.

For brine:

• half a liter of drinking water;
• 30 grams of granulated sugar and salt;
• 2.5 milliliters of vinegar essence.

How to make spicy green tomatoes for the winter:

1. Glass jars must first be thoroughly washed and poured over with boiling water.
2. Put pepper and other spices at the bottom of dried containers.
3. Sprinkle whole tomatoes on top.
4. Pour boiling water into jars to the top, cover them with lids and leave in this position for 3 minutes.
5. Drain the liquid back into the pan and prepare a brine from it, measuring the amount of ingredients required according to the recipe.
6. Pour the boiling solution over the tomatoes.
7. Banks immediately roll up, wrap in a warm blanket and leave to cool for 3 days.

It is better to store such blanks in the basement or on the bottom shelf of the refrigerator.

Where Can You Use Pickled Green Tomatoes?

Today, many housewives prepare pickled green tomatoes for the winter. True, most believe that they should be consumed only as a simple snack. But as practice shows, the scope of their application is much wider.

Unripe pickled tomatoes are used as an accompaniment to various meat dishes, they are added to soups, pizza and canapé fillings. In addition, a very tasty salad can be made from such tomatoes in a few minutes.

A minimum set of components is required:

• 6 green pickled fruits;
• a quarter of a medium bulb;
• 10 olives (pitted);
• fresh herbs (dill with parsley)
• half a teaspoon of French mustard;
• olive oil.

Preparing such a salad is not at all difficult:

1. Carefully cut the tomatoes into 4 pieces. If the fruits are very small, then you can cut them in half.
2. Finely chop the onion.
3. Cut olives into slices.
4. Finely chop the greens.
5. Put the products in a bowl, add mustard to them, pour over with oil and mix.

This salad should not be eaten immediately. He needs to brew a little so that the products can be saturated with the aromas of each other. The appearance and original smell of this dish already makes you want to eat!

With the advent of winter, pickles appear on the table, both on everyday and festive occasions. And when the conservation season comes, I want to please loved ones with something new. Green tomatoes for the winter is an original and very tasty way to use unripe tomato fruits unsuitable for fresh eating.

To prepare a delicious snack in jars, you need:

• 3 kg of tomatoes;
• 200 g of greens;
• a head of garlic;
• 100 g of onion;
• 30 g of salt;
• 3 stacks of sugar;
• 3 bay leaves;
• 3 liters of water;
• 200 ml of vinegar;
• 15 ml of sunflower oil per 1 liter of water.

The preparation scheme is simple:

1. Greens, garlic and sunflower oil are placed at the bottom of the sterilized container.
2. Next, the fruits of the tomato are laid and covered with onion rings.
3. Water, in which salt, sugar and bay leaf are laid out, is brought to a boil.
4. Tomatoes are poured with boiled marinade.
5. Vinegar is added to the container, after which the appetizer is sterilized for 20 minutes and sealed.

barrel recipe

Salting, which complements a variety of dishes, can also be fermented in a barrel.

Would need:

• 50 kg of tomatoes;
• 1.5 kg of fresh dill;
• 250 g of tarragon and parsley;
• 150 g of garlic;
• 2 times less than hot capsicum;
• 0.5 kg of black currant leaves;
• water;
• salt.

Stages of creation:

1. A barrel is being prepared, at the bottom of which a third of the greens, garlic, pepper and leaves are placed.
2. Next, the container is half filled with sorted and washed tomatoes.
3. Then a third of the accompanying ingredients are laid out again, on which the last tomatoes are poured.
4. From above, unripe fruits are covered with the rest of herbs, garlic, pepper and leaves.
5. Prepared products are poured with saline at the rate of 80 g per 1 liter of water.
6. The barrel is closed with a lid, and after 45 days you can start tasting tomatoes.

How to ferment in a bucket?

Pickled tomatoes cooked in a plastic bucket are a great snack.

It is prepared from:

• 2 kg of green tomatoes;
• heads of garlic;
• 2 currant leaves;
• stacks of salt;
• horseradish leaf;
• dill umbrella;
• 20 ml of vinegar;
• 15 g sugar.

It is preferable to choose small fruits of approximately the same size. This is not only a tribute to the aesthetics of the dish, but also a guarantee that all tomatoes will be fermented in the same way.

The process takes the following steps:

1. A cruciform incision is made at the stalks of the tomato.
2. Leaves, garlic and dill are laid in a bucket, and then vegetables are tightly packed.
3. At the end, sugar and salt are poured, water and vinegar are poured.
4. Tomatoes will be ready after 7 days.

Georgian green tomatoes

When summer comes to an end, and there are a lot of green tomatoes left in the beds, this recipe is worth a try.

For cooking you need:

• 3 pieces of bell pepper;
• 2 pieces of hot pepper;
• 5 kg of tomatoes;
• 3 heads of garlic;
• 5 ml of vinegar;
• 5 g sugar;
• 30 g of salt;
• 1 liter of water;
• a bunch of celery, dill, cilantro and basil.

Cooking method:

1. Cuts are made at the stalks of tomatoes, after which clean fruits are poured with boiling water.
2. While the tomatoes are soaking, peeled garlic and peppers, as well as washed greens, are crushed with a blender.
3. After 20 minutes, the fruits are stuffed with a green mixture and tightly packed in jars.
4. The containers are filled with a boiling marinade of water, sugar, salt and vinegar, and then sterilized in a large saucepan.
5. After 25 minutes, the jars are sealed.

Tomatoes stuffed with garlic for the winter

Stuffed green tomatoes are an excellent appetizer.

To prepare pickles, you will need:

• tomatoes - 2 kg;
• garlic - a clove per tomato;
• water - 1 l;
• salt - 15 g;
• sugar - the same;
• vinegar - 1.5 piles;
• bay leaf - 1 pc.;
• dill in grains - 5 g.

The cooking process consists of the following steps:

1. Cuts are made in the tomatoes, which are stuffed with garlic cloves.
2. Stuffed fruits are placed in sterilized jars, which are poured with boiling marinade.
3. The containers are sealed with sterile lids.

Express cooking method

Unripe pickled tomatoes are a great addition to any side dish.

Used in cooking:

• tomatoes - 1 kg;
• garlic - 1 - 2 cloves;
• water - 1 l;
• salt - 15 g;
• sugar - twice as much;
• vinegar - 15 ml;
• sunflower oil - the same amount;
• parsley, a mixture of peppers.

To serve potatoes with a chic snack, the following steps are performed:

1. Tomatoes are cut into slices, which are folded into a saucepan, sprinkled with sugar, salt, chopped parsley, crushed garlic and poured with oil and vinegar.
2. The contents are mixed and after dissolution it moves to the cold.
3. After 2 days, the tomatoes are ready to eat.

Sharp winter preparation

Spicy Korean-style green tomatoes can be an excellent side dish for meat or fish, and can also be eaten on their own.

Ingredients:

• 1 kg tomato;
• 15 g of salt;
• 1 carrot;
• 1 sweet pepper;
• chili pepper pod;
• 5 g coriander;
• clove of garlic;
• 45 g sugar;
• 30 ml of wine vinegar and vegetable oil;
• stack of sesame oil.

Cooking method:

1. Tomatoes are cut into thin slices, which are sprinkled with salt.
2. After 20 minutes, the secreted juice is drained.
3. Straws are prepared from pepper, shavings are made from carrots, and garlic is crushed.
4. All vegetables are mixed, sprinkled with sugar and poured with vinegar.
5. Coriander and chopped chili peppers are overcooked in a pan with sesame and vegetable oil.
6. The mixture is poured over the vegetables.
7. Everything is mixed and laid out in sterile containers, which are twisted and placed in the cold.

Green tomato salad for the winter

Due to the excellent combination of green tomatoes with other vegetables, they are often closed in the form of salads.

To enjoy the taste of sweet and sour preservation in winter, you will need:

• 750 g carrots;
• the same amount of onions;
• 3 bell peppers;
• a stack of salt;
• 3 stacks of vegetable oil;
• 3 stacks of sugar;
• 3 shots of vinegar.

Cooking method:

1. A large container is taken in which the sliced ​​\u200b\u200btomatoes are added.
2. The onion is cut into half rings, which are immediately sent there.
3. Peppers are freed from seeds and cut into strips, and carrots are rubbed on a grater. After that, the vegetables are laid out to the tomatoes.
4. The prepared ingredients are sprinkled with salt and infused for about 4 hours.

In the preparation of green tomatoes for the winter, certain rules should be followed:

• Fruit. For preservation, whole vegetables without visible damage should be selected.
• Marinade. For longer storage in a cellar, use a dressing with the addition of vinegar.
• Tomato preparation. To make hard fruits softer, cuts should be made near the stalks.
• Sterilization during canning. For long-term storage, it is recommended to use sterilized jars. The sterilization process destroys microbes that can lead to fermentation and tearing of lids.

So, if the tomato harvest exceeded expectations, then you should definitely make original preparations for the winter from green fruits. They can become both an appetizer and a side dish, and become part of spicy salads.

Not ripe tomatoes can not boast of their taste. But if you cook canned, according to proven recipes, this is a tasty and fragrant snack in the winter. Green tomatoes will be a great addition to daily meals, and a savory snack on the festive table.

We present to your attention 5 proven recipes for cooking green tomatoes for the winter: stuffed green tomatoes, a recipe for pickled green tomatoes, a salad for the winter from green tomatoes, green tomatoes with bell peppers, a recipe for canned green tomatoes with carrots.

Cooking a tomato for this recipe takes time, but the result will exceed all expectations.

Ingredients: green tomatoes - 1 kg., hot pepper - 2 pods (to taste), parsley, dill, celery, cilantro - 200 g., salt - 1 tbsp. l., garlic - 50 g, dried dill - 50 g.

Recipe

Wash the tomatoes under running water, dry a little. Cut the tomatoes crosswise from the side where the fruit has a seal, but do not cut all the way through. The second side must remain intact so that you can put the filling.

Filling preparation: finely chop the greens, grate the garlic, grind the hot pepper in a blender. Mix everything well, adding salt.

Now you can (one tomato will take about 1 tablespoon of filling). So that the tomatoes do not fall apart, you can tie them with a thread.

Arrange the stuffed tomatoes tightly in rows in a jar. Place dried dill on top.

Press down the tomatoes with a wooden or plastic circle with oppression for 5 days. After that, green tomatoes are ready to eat. Seal jars with lids and store in a cool, dry place.

If you want to close for the winter, then fill the tomatoes with brine, consisting of 2 tbsp. l salt and 30 ml. vinegar to 1 liter of water.

If you still have green tomatoes in the garden, be sure to cook a delicious snack for the winter - pickled green tomatoes in oil.

Ingredients: green cherry tomatoes - 1.5 kg., coarse sea salt 300 g., Wine 6% or apple cider vinegar - 700 ml., Olive oil - 500 ml., Dried hot red pepper, oregano.

Recipe

My tomatoes, remove the stalks. You can use any tomato for this recipe, not just cherry tomatoes.

Cut the tomatoes in half and sprinkle with salt, mix. We leave in this state for 6 hours.

After the time has elapsed, drain the resulting liquid, leave the tomatoes to stand for another 2 hours.

Transfer the tomatoes to a saucepan and pour over the vinegar, leave for 12 hours.

Drain the juice again and place the tomatoes on a paper towel to dry.

Prepare glass jars: wash, sterilize. We put green tomatoes in jars, sprinkling with hot pepper and oregano. Fill the jars with olive oil so that there is no air left.

Close with sterile metal caps. A month later, pickled green tomatoes are ready to eat.

Delicious preparation - green tomato salad, diversifies your diet in winter. The salad is easy to make and very tasty.

Ingredients: green tomatoes - 700 g, onions - 350 g, carrots - 350 g, vinegar 9% - 75 ml, vegetable oil - 75 ml, salt - 25 g, sugar - 75 g, bay leaf - 1 pc., black peppercorns - 5-7 pcs.

Recipe

Wash and dry green tomatoes. We cut the tomatoes into four to six parts, it all depends on the size.

Peel the onion and cut into thin half rings or rings. Add onions to tomatoes.

Peel and wash carrots. Grate on a medium grater or on a grater for Korean salads. Add carrots to vegetables.

Pour sugar, salt, mix. Leave vegetables for 2 hours.

Now we add the rest of the products for the recipe to our standing vegetables - oil, vinegar, peppercorns, bay leaf.

We shift everything into a saucepan and simmer the salad under a lid over low heat for 20 minutes.

Arrange the finished salad in sterile jars and roll up the lids. Turn the jar upside down and wrap it with a blanket until it cools completely.

After a day, remove jars of green tomato salad to a permanent storage place until winter.

Fragrant appetizer of green tomatoes and bell peppers for the winter. The amount of bell pepper and garlic can be changed to your liking.

Green tomatoes - 600 g, red bell pepper - 1 pc., Peppercorns - 3-4 pcs., Cloves - 2 pcs., Garlic - 3-4 cloves, Bay leaf - 1 pc.

Marinade for 1 liter. water: salt - 3 tbsp. l., sugar - 4 tbsp. l., vinegar 9% - 50 ml.

Recipe

Sterilize jars ahead of time. Put peppercorns, cloves, garlic, bay leaf in each jar at the bottom. You can add dill and parsley, if desired.

We fill the jars with small green tomatoes, with chopped bell peppers.

Fill the jars with boiling water to the top, cover with lids and leave for 15 minutes.

Drain the water carefully from the cans into the pan, measuring its volume to prepare the marinade.

Add sugar and salt to water and bring to a boil. At the end, pour in the vinegar and remove from heat.

Pour jars with tomatoes and bell peppers with ready-made marinade. Roll up lids. Turn the jars over, wrap them in a blanket until they cool completely.

After a day, remove the tomatoes to a permanent storage place.

Sometimes there are a lot of green tomatoes left and you don’t know what to do with them? Prepare pickled tomatoes for the winter with carrots and garlic.

Ingredients per liter jar: green tomatoes, garlic, carrots, green celery, red hot peppers.

Marinade for 1 liter of water: sugar - 1 tsp, salt - 1 tbsp. l., vinegar 9% - 1 tbsp. l., black peppercorns - 2-3 pcs., allspice - 2 pcs., cloves - 2 pcs., bay leaf, coriander - 2-3 pcs.

Recipe

Select tomatoes of approximately the same size. Prepare carrots and garlic. Cut carrots into slices, garlic into slices. Cut the tomato in half, but not completely, and insert a circle of carrots and a slice of garlic into the middle.

Put the finished tomatoes in sterile jars, add a sprig of celery and a piece of hot pepper (1 cm long).

Prepare the marinade by mixing all the ingredients except the vinegar. As the marinade boils, pour in the vinegar. Pour jars of tomatoes with ready-made marinade, cover with sterile lids.

We put the jars to be sterilized for 15 minutes, take them out and immediately roll them up.

Turn the jars over and wrap them in a blanket until they cool completely.

Video - Spicy green tomatoes stuffed with herbs and garlic