A simple recipe for small green pickled tomatoes. The most delicious pickled green tomatoes for the winter - just lick your fingers

Foreword

Pickled green unripe tomatoes are a very tasty spicy preparation for the winter. In principle, such tomatoes cannot be eaten fresh, because they contain the substance solanine, which is poisonous.

Proper pickling destroys solanine and allows you to get a wonderful preparation of green tomatoes, which can be immediately served on the table with various other dishes or made from it before salads.

The most important thing is to correctly select green tomatoes intended for canning. This mainly refers to the degree of ripeness of the fruit.

Their size, although they are not ripe, should be characteristic of ripe tomatoes of the variety harvested for the winter. it minimum requirements to the choice of green tomatoes for pickling. Smaller fruits should not be preserved.

The concentration of solanine in them is too high and will not drop to a safe level during the pickling process.

And it is best to select not purely green, but tomatoes that have already begun to turn yellow (or at least turn white). These will marinate faster and taste better.

We must also not forget about the usual requirements for vegetables selected for harvesting for the winter. For pickling, only whole, intact green tomatoes should be left that do not have signs of rot, as well as dents and other defects.

Otherwise, the taste of the workpiece for the winter may noticeably suffer, and it will be worse stored.

yellowing tomatoes

This is necessary for uniform and simultaneous pickling of fruits placed in one jar. In addition, large ones may need to be cut into 2 or 4 parts. For tomatoes left whole, it is recommended to pierce the skin in several places with a fork or a toothpick.

All additional products used according to the recipe (vegetables, fruits) must also be washed or cleaned.

Marinating consists in pouring products with a marinade prepared on the basis of water, which necessarily includes acetic acid. Additional commonly used ingredients are sugar and salt. In addition, various spices and spices can be added to the marinade.

Then, if you need to add spices, the fire is reduced, bringing the temperature of the liquid in the pan to close to boiling. Only then spices are poured in and the solution is kept on the stove for another 15 minutes.

If at the same time it is allowed to boil, then the aromatic substances will evaporate from the spices. Then the fire is turned off, vinegar is added and everything is mixed.

Preparation of marinade with spices

It is not recommended to immediately pour in acetic acid, since when the marinade boils, it disappears, which makes the filling weaker, and its preservative effect is reduced. Spices can be put in a container and poured with marinade along with vegetables.

In addition, vinegar does not have to be added to the prepared filling. The required amount can simply be poured into containers with tomatoes. Vinegar is recommended to take grape or fruit - marinades prepared with it come out better in quality.

Jars for pickled tomatoes must be thoroughly washed and then sterilized. The same treatment should be applied to the lids that will close the containers with the workpiece.

After clogging the jars, they must be turned upside down, put on a dense warm bedding (blanket, towel) and wrapped with a similar thing. After cooling the billet of tomatoes to room temperature, it is removed for storage.

Use for this dark cool room - basement, cellar or refrigerator.

The most popular and simple pickling recipes

Perhaps the simplest and at the same time liberal recipe is marinated garlic. Absolutely everyone will like it - both spicy lovers and those who do not show preference for such dishes. All this thanks to garlic. It will make green tomatoes not fresh and moderately spicy. For this pickling method you will need:

tomatoes (small jars passing through the neck);
garlic (cloves) - from 1 to several per 1 tomato;
dill (umbrellas) - per jar 1-2 pcs.

For marinade:

water - 3 l;
non-iodized salt and sugar - 2 tbsp. spoons;
vinegar 9% - 250 ml;
bay leaf - 3 pcs;
dill (seeds) - 1.5 teaspoons.

The more teeth you use, the sharper the workpiece will turn out. Press the garlic completely into the cuts. Then we throw dill umbrellas into each jar, and then we tightly put the tomatoes stuffed with cloves.

We prepare the marinade, as described above in the pickling rules, and pour tomatoes over it.

Garlic-stuffed green tomatoes

For lovers of spicy and more savory taste preparations for the winter, a recipe with red capsicum and additional spices is offered. For one 3-liter jar you will need:

tomatoes (preferably brown and preferably the same size, as well as correct form) - 2 kg;
hot pepper (pods) - 2-3 pcs;
onion (bulbs) - 3 pcs;
currant leaves - 4-5 pieces;
fresh dill and horseradish (leaves) - 50 g each.

For marinade:

water - 3 l;
non-iodized salt - 250 g;
sugar - 300 g;
carnation (buds) - 8 pcs;
black and allspice pepper (peas) - 10 pcs each;
bay leaf - 6 pcs;
vinegar - 600 ml.

Leave the tomatoes whole or cut into halves. We chop a small onion into rings, and a large one into half rings. Hot peppers can be left whole or cut into 2-4 slices.

If you leave seeds in them, then harvesting for the winter will turn out sharper. Then we tightly put all the ingredients in jars: tomatoes, and between them onions, dill, hot peppers and leaves.

We prepare the marinade and pour it into containers with vegetables.

Putting ingredients in a jar

Another "spicy" recipe. You will need:

tomatoes - 1 kg;
onion (bulbs) - 100 g;
allspice and black pepper (peas) - 12 pcs each;
bay leaf - 3 pcs;
hot red pepper (ground) - 10 g.

For marinade:

non-iodized salt - 100 g;
sugar - 150 g;
table vinegar - 800 ml;
water - 1 l.

Drain the marinade in the morning. Then tomatoes with onions, shifting with spices, should be tightly laid out in jars. Heat the marinade to a boil and immediately pour over the vegetables.

Then we pasteurize the tomatoes, covering the jars with lids, at a temperature of about 85 ° C, and then roll them up.

Original dish - tomatoes with cabbage and apples

Green tomatoes can be preserved for the winter not only with garlic and spices, but also with other products, while getting ready-made delicious salads, which, if necessary, before serving, it is enough only to additionally cut. Below are 2 such original recipe. Tomatoes with apples cooked in pink marinade. You will need: tomatoes and apples - in a ratio of 4 to 1; beets - as needed.

For marinade:

non-iodized salt - 1 tbsp. a spoon;
vinegar 6% - 80 g;
sugar - 4 tbsp. spoons;
parsley and allspice (peas) - to taste;
water - 1.5 liters.

Tomatoes with apples in pink marinade

If you take more, then the marinade will taste astringent. Then pour boiling water into the container. After 20 minutes, pour it into the pan and make a filling out of it, as described above in the pickling rules.

Pour the finished hot marinade into containers with tomatoes.

Tomatoes with cabbage. You will need:

tomatoes and cabbage - in the ratio of the occupied volume of 3 to 1;
bell pepper- about 1 pod per 1 liter of workpiece;
spices - to taste dill and parsley.

For marinade:

non-iodized salt - 100 g;
vinegar 9% - 130 g;
sugar - 200 g;
water - 2.5 liters.

Put the peppers and spices cut into slices in jars. Then we put tomatoes and cabbage there, which we chop coarsely before that.

Then, as in the previous recipe, first pour the vegetables with boiling water for 20 minutes, from which we subsequently prepare the marinade.

After pouring the last tomatoes, add aspirin to them at the rate of 1 tablet per 1 liter jar. Instead of aspirin, it is better to use vodka - 60–70 ml will replace 1 tablet.

Mikhail Malofeev
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Source: https://nasotke.ru/marinovannye-zelenye-pomidory-zimu.html

How to Pickle Green Tomatoes

Pickled green tomatoes can be harvested for the winter or cooked just before serving. You can combine with other vegetables, cook the marinade spicy, spicy or sweet. You will get a savory salad that can be served at the table at any time.

Pickled green tomatoes for the winter

We have already tried pickling green tomatoes for the winter according to this recipe several times, so the recipe has been verified.

Ingredients for one three-liter jar:

about 1.8 kg medium green tomatoes
2 heads of garlic
2 pcs sweet peas
3 pcs black peppercorns
a piece of hot pepper
1 sweet bell pepper
0.5 onion heads
1 pc bay leaf
several umbrellas of dill
a bunch of green dill
bunch of green parsley
horseradish leaf

Cooking method:

Marinade for green tomatoes: water, 2 tablespoons of salt, 1.5 tablespoons of sugar, 80 ml of vinegar 9%.
Wash the tomatoes and cut across (but not completely).
Peel the garlic, chop it into thin plates, rinse and dry the herbs.
Stuff each tomato carefully so that they fall apart, put two slices of garlic and two sprigs of greens (dill and parsley) inside.
Rinse and de-seed bell peppers, cut into strips.
Take a sterilized jar, put an onion, a clove of garlic, a piece of hot pepper, a dill umbrella, a piece of horseradish root on the bottom of it.
Then tightly place the tomatoes in a jar, trying to lay them out as densely as possible, distribute sweet peppers on the sides, put another piece of horseradish and a dill umbrella on top.
Pour boiling water into the jar, cover with a plastic lid, leave for 10 minutes.
After that, drain the water, and use this amount to prepare the marinade.
Boil the water again, pour the tomatoes in the jar for another 10 minutes.
Drain a second time, then add salt, sugar, boil the marinade for five minutes.
Pour vinegar into the jar and fill the resulting marinade to the very top.
Roll up the lid and leave to cool upside down under a blanket or blanket.

Pickled green tomatoes with garlic

This option prescription will do for garlic lovers. The taste of garlic will give a certain spice and unique aroma.
The recipe is based on a 1 liter jar.

Ingredients:

350 gr green tomatoes
300 ml water
130 gr sugar
1 head of garlic
150 ml. acetic acid (9%)
1 tablespoon salt
parsley, horseradish, dill

Cooking method:

Wash the tomatoes and make cuts on them.
If the fruits are large, then cut into several parts.
Make a small cut in each.
Peel the garlic and insert it into the cuts on the tomatoes made on the tomatoes.
Leave the tomatoes aside for now and prepare the marinade.
Dissolve sugar and salt in the right amount of water, boil and add acetic acid. Remove from fire.
Divide the stuffed green tomatoes among the jars.
Between them lay parsley, horseradish root, dill.
Then fill everything with brine and cover with a lid.
Pour water into a saucepan. Place a linen napkin or towel on the bottom of the pan. And put the banks.
After the water boils, sterilize the canned food for 10-15 minutes.
Close the lid tightly and turn over.
Cover with a thick cloth and leave to cool.
This method of marinade allows you to store tomatoes for a long time.

Green tomatoes pickled for the winter a simple recipe

Ingredients:

tomatoes - 5 kg
onion - 500 gr
red sweet pepper - 1 kg
fresh celery - 300 gr
fresh herbs - 200 gr
hot peppers - 2 pcs
fresh garlic - 100 gr
odorless sunflower oil - 0.25 l
vinegar - 0.25 l
salt - to taste

Cooking:

Peel, wash and chop all vegetables.
Salt the vegetables, pour in the vinegar with sunflower oil and mix thoroughly.
Put the snack in the refrigerator for twenty-four hours.
Put the real vegetables into jars, sterilize for 15 minutes and roll up the lids.

Pickled green tomatoes for the winter without sterilization

One of these recipes for green tomatoes for the winter without sterilization is presented below.

For cooking you will need (for 3 liters):

Green tomatoes - how many will fit in a jar
Water - 1 l.
Sugar - 1 cup
Salt - 1 tablespoon with a slide
Vinegar - 0.5 cups
Garlic - 5-7 cloves
Greens - dill, parsley, horseradish

Cooking method:

Wash the tomatoes in cold water and discuss.
Peel the garlic cloves and finely chop.
Cut the tomatoes in several places and stuff them with garlic slices.
Now cut the tomatoes stuffed with garlic into 4 parts, mix with herbs.
If the tomatoes are small, it will be enough to cut them in half.
Prepare the marinade - put the water on the fire and boil. Dissolve salt and sugar in it.
Then pour in the vinegar.
Put the tomatoes in jars and fill them with hot marinade.
Roll up the jars with lids and cover with a blanket for additional sterilization. As you can see, green tomatoes for the winter recipes without sterilization are not difficult to cook, and most importantly, fast.

If you are interested, then cook with me canned green tomatoes with carrots.

Ingredients:

Green tomatoes - 10-13 pcs. in a liter jar
carrots - 1 pc. bigger
garlic - 1 head
sweet red pepper - 1 pc.
bay leaf - 2-3 pcs. in every jar
sugar
vinegar

For 5 liters of water you will need:

1 glass of salt
2 cups of vinegar
3 cups sugar

Glass - 200 gr

One liter jar filled with green tomatoes contains about 500 ml of water. So, if you want to pour only 5 liters of brine, then take 10 liter jars for canning green tomatoes with carrots and garlic.

The calculation can be made for 2.5 liters of water, that is, 0.5 cups of salt, 1 cup of vinegar and 1.5 cups of sugar.

Wash and clean carrots.
Cut into 2 halves lengthwise.
Cut each half into thin half rings.
Peel the garlic and cut into thin slices.
Cut each green canning tomato into 2 pieces.
Place carrots and garlic into this incision.
Place garlic and carrot cloves firmly in each tomato.
Cut the red bell pepper into rings or half rings.
Dip one or two rings into each jar.
Put in a couple of pieces of carrots.
You can put horseradish root on the bottom of the jar.
Place the green tomatoes stuffed with carrots and garlic in liter jars.
Cover with lids and leave.
Boil water, taking into account the number of cans.
Carefully pour boiling water over the tomatoes in jars. (Put the jar on a knife so that it does not burst from boiling water)
canned green tomatoes with carrots
Cover with lids again and let them cool slightly for 15-20 minutes.
Repeat one more time. tomatoes with boiling water 2 more times. After each time, leave the jars for the same 20 minutes.
For the fourth time, boil the water and add the ingredients for the brine.
Stir.
Place bay leaves in jars. You can add a couple of peppercorns of black peppercorns.
Pour jars with boiling marinade and close with boiled lids.
Roll up each jar of green tomatoes. Turn over onto the lid and place in a remote place on a blanket.
Let stand in this form until completely cooled.
After 24 hours, store the jars of tomatoes for storage in a dark, cool place.

Sweet pickled green tomatoes

Ingredients:

sweet pepper - 5 pcs
hot pepper - 5 pcs
parsley - 1 bunch
garlic - 200 gr
vinegar - 1 tbsp 9%
vinegar - 100 ml
salt - 2 tbsp. l.
sugar - 1 tbsp
green tomatoes as needed

Cooking:

Peel red sweet and bitter peppers, parsley and garlic, wash and pass through a meat grinder.
Mix the resulting vegetable gruel well, pour 1 cup of 9% vinegar, let stand for 30 minutes.
Wash green tomatoes, each cut not the end in the center.
Using a knife, stuff the tomatoes with spicy vegetable porridge, connect the cut points and place in sterilized liter jars. If there is gruel left, it must be decomposed into jars.
Should be 10 liters.
Prepare a marinade for green tomatoes: for 1 liter of water - 2 tbsp. tablespoons of salt, 1 cup of sugar, 100 ml of 9% vinegar.
Pour the tomatoes with boiling marinade, cover them with sterilized lids. Sterilize for 15 minutes. Roll up and wrap up.

Spicy Pickled Green Tomatoes

They have a burning-spicy note, chili pepper will give the right spiciness.

Products:

green tomatoes - 1.5 kg
hot pepper - 1 pc.
garlic - 1 head
water - 1 liter
vinegar 9% - 6 tablespoons
sugar - 4 tablespoons
salt - 2 tablespoons
sweet pea pepper - 1 teaspoon
dill umbrellas
black currant leaves
Bay leaf

You will get one two-liter jar of pickled tomatoes.

Cooking process:

Sort the tomatoes, wash and dry.
Put the whole set of spices in a sterilized jar: peeled garlic cloves, strips of hot pepper. Take the youngest currant leaves located on the tops of the branches. Dried dill umbels give the marinade a richer flavor than fresh dill greens.
Add half a teaspoon of sweet peas.
Cut the tomatoes into quarters, remove the coarsened areas near the stalk.
Pour boiling water over a jar of tomatoes and spices, cover with a metal lid with holes. Soak tomatoes in boiling water for 10 minutes.
During this time, prepare the marinade for pouring.
Measure out a liter of water, put bay leaves and the remaining sweet peas.
Sprinkle salt, sugar. Boil the marinade for 2-3 minutes.
Put a perforated lid on the neck of the jar, drain the cooled water.
Pour vinegar into a jar.
Pour the tomatoes with hot marinade, immediately roll up the lid.
Turn the jar over and cover with a blanket to cool completely.
Store pickled spicy green tomatoes in a dark and cool basement.

Source: https://recept-vzakladku.ru/zagotoi-na-zimu/pomidory/kak-marinovat-zelenye-pomidory.html

Green tomatoes for the winter: the most interesting recipes

Experienced summer residents know that in our climate, tomatoes do not always have time to ripen in open field: sometimes fogs interfere with them, then night colds.

If by the end of the season green tomatoes “hang out” restlessly on your site, you can prepare them for the winter according to the proposed recipes.

Just like ordinary pickled tomatoes or cucumbers, salads and caviar from unripe tomatoes will help diversify the autumn-winter menu.

Caviar from green tomatoes for the winter

1 option

Would need:

3 kg of green tomatoes;
1 kg of onions;
1 kg of carrots;
6 pcs. bell pepper;

for filling:

500 ml vegetable oil;
1 st. Sahara;
3 art. spoons of salt;
9% vinegar (1 teaspoon per liter jar).

Rinse all the vegetables, peel the onions and carrots, remove the stalks and core from the pepper. Scroll the prepared vegetables in a meat grinder. Transfer to an enamel pan, add oil, salt, sugar, mix and leave for 6 hours. After the vegetables are infused, boil them for 40 minutes and spread the finished caviar in sterile jars. Add vinegar and roll up.

Option 2

Would need:

4 kg of green tomatoes;
1 kg of onions and carrots;
500 g of sweet pepper;
300 g of parsley root;
1 st. Sahara;
20 pcs. black peppercorns;
5 bay leaves;
5-10 cloves;
300-400 g of vegetable oil.

Wash and clean all vegetables. Slice green tomatoes onion- rings, capsicum - straws. Grate carrots and parsley root on a coarse grater. Sprinkle the vegetables with salt to taste, close the lid and keep in a cool place for 10-12 hours.

Drain the brine (it can be used for pickling cucumbers), add sugar, peppercorns, bay leaf, cloves and vegetable oil to the mass. Simmer under a closed lid for about an hour. Arrange in prepared jars and sterilize (half-liter and liter - 10 minutes, three-liter can simply be wrapped and left for self-sterilization until cool).

Green stuffed tomatoes

Would need:

green tomatoes;
sweet bell pepper;
ground red paprika;
onion;
garlic;

for brine:

Wash all vegetables thoroughly. Peel the onion and garlic, cut the top of the tomatoes (not completely - to make a lid) and remove the pulp through it with a teaspoon.

Finely chop onion, garlic, bell pepper and tomato pulp, pepper and mix. Stuff the tomatoes with this mixture, close the top with a lid and place in boiled jars. Prepare the brine and pour it over the tomatoes. Sterilize liter jars for 20 minutes, three-liter jars for half an hour. Roll up.

Canned Green Tomato and Zucchini Salad

Would need:

1.5 kg of green or brown tomatoes;
1 pod of hot pepper;
1 kg of zucchini;
100 g of vegetable oil;
0.5 kg of onions;
150 g of sugar;
300 g of garlic;
40 g of salt;
100 g fruit vinegar.

Wash tomatoes and zucchini, cut into slices. Peel and cut the onion and garlic: onion - rings, garlic - thin slices.

Put the vegetables in a saucepan, add salt, sugar, vegetable oil, vinegar and crushed hot peppers. Stir and leave until the juice is released. Bring the salad to a boil and simmer for 10 minutes.

Pour hot into sterilized jars, roll up, turn upside down and let cool.

Georgian green tomatoes

Would need:

1 kg of green tomatoes of medium size;
¾ cup walnuts;
7-10 garlic cloves;
½ hot pepper;
1 teaspoon of coriander seeds and dried mint;
½ teaspoon dried basil and tarragon;
¾ st. table vinegar.

Wash the green tomatoes, cover with boiling water and leave for 20 minutes. Cut each tomato into 4 pieces. Grind walnut kernels, garlic and hot peppers and grind in a mortar. Squeeze out the juice that stands out and collect it in a glass. Add coriander seeds, mint, basil, vinegar to the squeezed mass and mix thoroughly.

Put the chopped tomatoes in jars, sprinkling each layer with a spicy mixture, and compact. Pour the squeezed juice on top. Close and put in a cold place. Tomatoes can be eaten after they turn yellow.

Green spicy tomatoes with cabbage

Would need:

1 kg of tomatoes;
1 kg of cabbage;
2 onions;
2 sweet peppers;
100 g of sugar;
30 g of salt;
250 ml of vinegar;
5-6 black peas and 2-3 allspice.

Wash vegetables. Cut the tomatoes into slices, removing the stem. Finely chop the cabbage, chop the onion. Remove the seeds from the pepper and cut the pods into strips 2-3 cm wide. Mix the prepared vegetables, add salt. Transfer the mixture to an enamel pan, put oppression on top and leave for 8-12 hours.

Drain the released juice, season the vegetables with spices, sugar, vinegar. Bring to a boil and boil for 10 minutes. Arrange the salad in clean jars and sterilize in boiling water: half a liter - 10-12 minutes, liter - 15-20 minutes.

Seasoning of green tomatoes and prunes

Would need:

1.5 kg of green tomatoes;
300 g of onions;
200 g of apples;
100 g pitted prunes;
1 st. honey;
½ cup 8% vinegar;
1 teaspoon of salt;
1 teaspoon of mustard seeds, ground black and allspice.

Wash vegetables and apples. Remove the husk from the onion, peel the apples and core. Pass the prepared ingredients through a meat grinder. Put in an enamel pot or basin, add salt and leave overnight. Soak prunes overnight in cold water.

In the morning, drain the juice from the vegetable mixture and the water from the prunes. Cut the prunes into small pieces and place in a pot with vegetables. Add honey, pour in vinegar and dip spices in a gauze bag. Put on fire and cook the mixture until it thickens.

Wrap boiled jars with a damp towel, pour boiling seasoning and immediately roll up. Turn upside down, cover with a blanket and leave to cool. Store in a cold place.

Appetizer of green tomatoes and vegetables

Would need:

3 kg of green tomatoes;
1.5 kg of onions;
1.5 kg of carrots;
300 g of sugar;
300 g of vegetable oil;
200 g 9% vinegar;
100 g of salt.

Put the vegetables cut into the enamel bowl as follows: onions - in large half rings, tomatoes - in slices, carrots - grated on a coarse grater. Stir, salt and leave in a cool place for 10-12 hours. Boil marinade from oil, sugar and vinegar, boiling it for 3-5 minutes.

Pour hot marinade over vegetables, bring to a boil and cook over low heat for 25-30 minutes. Arrange the hot salad in prepared sterilized jars and seal tightly.

Green tomatoes for the winter: mincemeat recipe

For 10 jars of 0.3 liters you will need:

2 kg of green tomatoes;
500 g carrots;
300 g of onions;
100 g of chopped chili and parsley;
100 ml of vinegar;
50 g of vegetable oil;
coarse salt and sugar to taste;
3 black peppercorns, 1 allspice, 1 bay leaf and 1 cloves (per jar);
2 heads of garlic.

Grind tomatoes in a blender. Peel onions and carrots, pass through a meat grinder with a large grate. Heat the oil in a large skillet and sauté the onion until tender.

Add carrots, simmer for 15 minutes covered. Then add the tomatoes, salt, sugar, herbs, cover and simmer for another 10 minutes. Turn off and pour in the vinegar. Arrange garlic and spices in sterilized jars.

Add stewed vegetables to jars, roll up.

Green tomato salad without vinegar

Would need:

3 kg of green tomatoes;
1 kg of sweet pepper, carrots, onions;
400 g of vegetable oil;
100 g of sugar;
100 g of salt.

Wash and, if necessary, clean the vegetables. Cut carrots and tomatoes into semicircles, sweet peppers and onions into half rings. Put in a bowl, salt, cover with a clean cloth and leave in a cool place overnight. Drain the juice in the morning.

Boil the oil for 5-10 minutes and pour over the vegetables. Pour sugar, mix and cook at a low boil for another half hour. Roll into sterile jars.

Green tomato jam

Would need:

1 kg of green tomatoes;
1 kg of sugar;
1 st. water;
4-5 g of citric acid;
zest of one orange.

Wash the tomatoes. Cut into small pieces and remove the seeds. Pour in water, bring to a boil. Boil 5 minutes. Drain the liquid, add water and boil again for 5 minutes. Repeat one more time. Then throw the tomatoes in a colander, let the water drain.

Make syrup with sugar and 1 cup water. Dip tomatoes in hot syrup and cook in three steps. After each cooking for 10 minutes after boiling, let the jam stand for 2 hours. At the end, add the zest and citric acid and pour the jam into jars. cork nylon lids and let cool.

Green tomatoes marinated with garlic and carrots

For three 3-liter jars you will need:

6-7 kg of green not too large tomatoes;
4-5 carrots;
1-2 heads of garlic;
black peppercorns (for stuffing)
bay leaf, dill sprigs, horseradish leaves, currants, cherries - to taste;
water for pouring;

for the marinade:

100 g of salt;
400 g of sugar;
8-10 black peppercorns (for marinade);
3 teaspoons of 70% vinegar essence.

Arrange the spices in clean three-liter jars. Wash vegetables. Cut the garlic into slices, carrots into slices. Make 5 cuts in the tomatoes: two from the sides - for garlic plates - "ears", two in the middle - for the "eye" of pepper, one at the bottom - for the carrot "tongue".

Fold the tomatoes-"faces" in jars, pour boiling water and let stand for 15-20 minutes. Drain the liquid, add salt, sugar and pepper to it, bring to a boil. Pour marinade over tomatoes, add 1 teaspoon of essence to each jar, roll up. Store in a cool place.

Green spicy tomatoes for the winter

Would need:

1.5 kg of green tomatoes;
2 tbsp. spoons of salt;
4 tbsp. spoons of sugar;
200 ml 9% vinegar;
2-3 bell peppers;
1 pod of hot pepper;
greens - to taste.

Cut the tomatoes into 4 parts, remove the seeds from the sweet pepper pods and cut into half rings. Put the vegetables in a saucepan, add sugar and salt, put chopped greens and hot pepper. Pour in the vinegar, mix and leave for a day at room temperature. Arrange the appetizer in sterilized jars, close with plastic lids. Store in refrigerator.

Green tomato salad with vegetables

Would need:

3 kg of green tomatoes;
1 kg of carrots, onions, bell peppers;
hot pepper;
aspirin;

for brine:

100 g of salt;
300 g of sugar;
100 g 9% vinegar;
350 g sunflower oil.

Wash all vegetables thoroughly. Free the pepper from the core. Cut the tomatoes and peppers into large slices, onions into half rings, grate the carrots on a coarse grater, finely chop the bitter pepper. Put everything in an enameled pan, sprinkle with salt, sugar, pour in vinegar and oil. Leave for 8 hours until the vegetables release the salt.

Then put on fire and cook for half an hour. Arrange the salad in liter jars, adding aspirin to each tablet. Roll up. If you want to make this salad without aspirin, sterilize the jars for 15 minutes.

Salted green tomatoes for the winter

Would need:

1 kg of tomatoes;
200 g dill;
80 g horseradish leaves;
150 g of cherry and blackcurrant leaves;
100-250 g of bell pepper;
5 g of hot peppers;

3 liters of water;
100 g of salt.

Wash vegetables and spices. Cut the tomatoes into slices, spicy greens and leaves into slices. Put in clean jars, fill with cold brine. Keep cold.

Pickled green tomatoes with garlic for the winter

For two liter jars you will need:

1.5 kg of small green tomatoes;
200 ml 9% vinegar;
1 liter of water;
coarse salt, sugar to taste;
1 clove, 6 black peas and 2 allspice per jar;
4 heads of garlic;
2 bay leaves and 1 chili per jar.

Peel the garlic, crush the cloves with the flat side of a knife. Boil water with salt and sugar. Pour in the vinegar. Wash the tomatoes thoroughly and cover with cold water for 2 hours.

At the bottom of sterile jars, place hot pepper pods, garlic cloves, bay leaves, cloves and both types of pepper. Fill the jars with tomatoes to the top. Pour the marinade over and roll up with scalded lids. Wrap the jars, in the process of cooling, turn them over on the lid and back several times.

Green tomatoes stuffed with garlic and carrots

For 3 three-liter jars you will need:

green tomatoes (about 6 kg)
carrots, garlic;

2 liters of water;
0.5 st. salt;
1 st. Sahara;
0.5 l of table vinegar;
1 st. sunflower oil;
5-6 bay leaves;
allspice.

Wash and clean vegetables. Prepare minced meat, consisting of 3 parts of grated carrots and 1 part of minced garlic. Cut the green tomatoes in the middle, remove the seeds and put the minced meat in its place. Arrange prepared tomatoes in sterile jars, pour boiling marinade over. Sterilize 30 minutes.

Green tomato blanks have already become a traditional snack for many families. Pickled vegetables are juicy and aromatic, with a spicy aftertaste. At the same time, tomatoes keep their shape perfectly and look very appetizing on any table. To make the blank turn out to be “lick your fingers”, you can cook it according to several simple recipes.

A green tomato appetizer is prepared in just a few minutes. After preparation, the contents must be infused for a month. The longer the workpiece stays idle, the better the tomatoes will pickle. You can add your favorite spices and ingredients to the appetizer as you wish. Spicy seasonings are suitable for tomatoes, but you need to add them little by little, otherwise you can overdo it.

Classic marinating recipe

The method involves the preparation of a marinade, which is poured over tomatoes. There is a pleasant sourness in the taste of vegetables. Pickled tomatoes are stored for a long time - 2-3 years in a cool place.

Ingredients:

tomatoes - 1-1.5 kg;
liter of water;
st.l. granulated sugar;
st.l. vinegar 9%;
tsp salt;
3-4 black peppercorns;
a pair of dill umbrellas.

Cooking:

Soak the tomatoes in cold water for a couple of hours. Then wipe them dry with a clean towel and make punctures with a needle (2-4 punctures) near the stem.

Dill, pepper are placed in a clean jar at the bottom. Spread the tomatoes on top, lightly press down so that they lie closer to each other. No need to be afraid to damage the fruit, green tomatoes have firm flesh and do not choke.

Boil water in a saucepan, in which granulated sugar and salt are dissolved. The fire is turned off, and vinegar is added to the water. Pour the brine into the jar to the very top.

The workpiece must be sterilized in boiling water for at least half an hour. When sterilization is completed, close the container tightly with a lid and turn over. After cooling, the workpiece is removed and stored in the refrigerator.

Important!

The shelf life of the snack depends on the tightness of the fit of the lid. It is best to roll jars with disposable metal lids.

Pickled green tomatoes "Lick your fingers"

You can salt the fruits not only as a whole, but also in slices. It turns out a kind of salad for the winter - tomato slices in brine with spices.

Ingredients:

green tomatoes - 1-1.5 kg;
1 pod of red pepper;
1 tbsp granulated sugar;
tsp vinegar 9%;
1 tsp salt;
black pepper - 3-4 peas;
ground coriander, 1/2 tsp;
cloves 2-3 pcs.;
bay leaf -2-3 pcs.

Cooking:

Clean washed tomatoes are dried from moisture on a paper towel. Each fruit is cut into 5-6 parts so that the seed chamber remains in the slice.

A liter of water is brought to a boil in a saucepan, spices, sugar and salt are added, mixed. Lastly, vinegar is added to the mixture.

Red hot peppers are cut into the jar, bay leaves and tomato slices are placed to the very top of the jar. Upload content hot water and cover with a lid.

You can sterilize the workpiece in the oven for at least 15-20 minutes. Then close the jars with lids and let them cool.

When the workpiece is salted, before serving, part of the brine is drained, a little vegetable oil is poured onto the slices and sprinkled with finely chopped dill and parsley.

Pickled green tomatoes without sterilization for the winter

You can refuse to sterilize jars, while the shelf life will not significantly decrease. The blank is packed in a clean container, which is washed in advance with baking soda.

1.2-1.5 kg of green tomatoes;
5-6 garlic cloves;
4-5 peas of black allspice;
1 tbsp vinegar 9%;
1 tbsp salt;
1 tbsp Sahara;
currant leaves - 4-5 pcs.

Cooking:

Tomatoes are soaked for a couple of hours in a bowl of cold water. After soaking in the peel, 2-3 punctures are made with a toothpick or a needle.

Garlic, pepper and currant leaves are placed in a jar. Then the tomatoes are laid in rows.

The brine is prepared: pour 1-1.5 liters of water into a saucepan and boil for 1-2 minutes, then add vinegar, salt, sugar to it and pour the resulting mixture into a jar.

Immediately, without letting the workpiece cool down, the container is rolled up with a lid and left for 10-12 hours at room temperature. When the contents have cooled, the jars are put in the refrigerator or cellar.

Important!

When the jars are rolled up, turn over and put them on the lids. This method will help determine which of the lids is not tightly closed and is leaking.

Green tomatoes with garlic, pepper and herbs

Those who like it spicier will like the recipe with horseradish and garlic. If desired, the amount of garlic can be reduced or, conversely, increased. It won't ruin the workpiece.

1.5-2 kg of green tomatoes;
6-7 garlic cloves;
2-3 pcs. horseradish root;
1 tsp vinegar 6%;
1.5 tablespoons of sugar;
1 tsp salt;
4-5 sprigs of dill;
black pepper - 5-6 peas.

Cooking:

Tomatoes are well washed from contamination, if the fruits are too large, they can be cut in half. Medium-sized fruits do not need to be cut.

In a clean prepared container, put a couple of garlic cloves, peppercorns and horseradish root on the bottom. Then the tomatoes are laid out in rows, and between them they make a layer of the remaining garlic, dill and pepper.

Pour 1.5 liters of water into a saucepan, bring to a boil and dissolve salt with sugar and vinegar in it. Fill the contents of the jar with freshly prepared hot brine so that all the tomatoes are in the liquid.

The jar is placed in the microwave for 10-15 minutes and the heating is turned on. Then close the container with a lid and, after cooling, clean it in a dark, cool place.

Surely many know the taste of green tomatoes since childhood. Previously, this blank was sold in stores, but you can cook it at home yourself. The recipe is very simple, even an inexperienced hostess will cope with it.

2.5-3 kg of tomatoes;
2 liters of water;
20 g of granulated sugar;
15 g of salt;
1 tbsp vinegar 9%;
3-4 garlic cloves;
2-3 pcs. cloves;
5-6 peas of allspice.

Cooking:

Garlic, cloves and allspice are placed at the bottom of the pickling container.

Lay the prepared tomatoes on top of each other so that there is practically no space between them.

Brine is boiled on the stove: salt, granulated sugar and vinegar are added to hot water. Pour the brine into the jar.

The container with the workpiece is subjected to sterilization for at least 20 minutes. After cooling, the workpiece is stored in cool conditions.

Sweet pickled green tomatoes recipe

For those who do not really like spicy and salty, you can cook green tomatoes in sweet and sour tomato juice. They turn out very tender and tasty.

1.5-2 kg of green tomato fruits;
1 liter of tomato juice;
2 tbsp granulated sugar;
1 tsp salt;
1 tsp vinegar 6%;
bay leaf - 4-5 pieces;
peppercorns - 5-6 pcs.

Laurel leaves and pepper are placed in a clean prepared container.

Tomatoes are cut into 4-6 large pieces and transferred to a jar.

Tomato juice is brought to a boil, salted and sugar is added along with vinegar. The juice is poured into a jar of tomatoes and sterilized for 20-30 minutes in boiling water.

Attention!

To make the workpiece especially tasty, it is better to use homemade tomato juice.

When cooking, you can use a few secrets, then the workpiece will be a success:

you need to use only homemade tomatoes, which are small in size and have an elastic skin;
for preservation, healthy fruits are chosen, on which there are no cracks and dents;
the blank is packed in small jars with a volume of 1.5-2 liters. They are great for storing snacks.

Salting and pickling green tomatoes is an unusual way to surprise the household with something tasty. The appetizer instantly disappears from the table, one has only to put it. Even the most sophisticated gourmets will be delighted if they try green tomatoes in brine.

Pickled green tomatoes, like in a store in Soviet times, had their own unique taste. Now people are trying to remember it and restore it.

our story

If you remember exactly what the jar of tomatoes looked like, then it will be possible. They were mostly green or brown. And this is because all the red tomatoes were stored under the counter and sold " the right people". A simple buyer could only afford green.

What was in the bank? Yes, in general, not a lot: tomatoes, a couple of bay leaves, and 3-4 peas of hot pepper peas and part of a horseradish leaf. But GOST of the USSR legalized hot peppers, parsley, celery and dill, although they were not in the banks.

The marinade was made in canneries the same for both red and green tomatoes, and is much easier to recreate.

Marinated from the USSR

To prepare pickled green tomatoes in jars, a simple recipe is quite affordable. To do this, based on a 3-liter jar, you need:

brown or green tomatoes - 2 kg;
bay leaf - 2 pcs.;
on a branch of dill, parsley and celery;
hot pepper peas - 2 pcs.
salt - 60 g or 2 tbsp. spoons;
vinegar - 60 ml;
sugar - 1 tbsp. spoon or 25 g.

Since all preservation at canning factories was carried out by pasteurization, it is better to pasteurize the workpiece in a water bath in order to restore the taste of the past.

The technological process consists of the following stages:

We put greens and washed tomatoes in a prepared jar;
We fall asleep all the spices and spices;
Fill with hot water, cover with a metal lid and send to a pot of hot water for pasteurization;
From the moment the water boils in the pan, we detect 15 minutes;
We take out the banks and roll up;
We cool in the usual way, no one turns over the preservation at the factories. True, and the process of seaming is slightly noisy. They fill it with cold water, and the car rolls up, and then they put it in special thermostats and gradually raise the temperature.

Tomatoes marinated with horseradish

To figure out how to pickle green tomatoes like in a store in Soviet times, you need to understand exactly where you tried the tomatoes. Since the Soviet Union was a huge country, and GOST, of course, was adhered to in the manufacture, but the place left its mark. The taste of the tomato was also influenced by the variety, which was not provided for by GOST, and where the tomatoes grew for processing.

Have Soviet people memories that in jars with tomatoes there were always not only horseradish leaves, but also pieces of horseradish root, and these tomatoes were unusually tasty. Therefore, the housewives of the old school and home preservation are still doing with horseradish root.

For this purpose, some rhizomes are added dropwise in the basement since autumn and stored until the moment when it becomes necessary to use for conservation. Some dig up a young horseradish, and use it already.

In any case, before putting the horseradish root in a jar, it must be washed well, peeled with a vegetable peeler, and, if necessary, soaked in water for 1-2 hours.

For each 3-liter jar, you need a root in the range of 40-50 g. Among other spices, bay leaves, dill seeds, peppercorns and celery sprigs are used.

Otherwise, you can fully use the recipe of the previous recipe.

Delicious pickled green tomatoes for the winter can be prepared without sterilization.

The recipe bookmark for a 3-liter jar, for such tomatoes, is as follows:

green tomatoes or at the stage of initial drilling 2-2.5 kg;
salt and sugar 60 g each;
vinegar - 60 ml;
allspice 4-5 pcs.;
hot pepper peas - 4-5 pcs.;
garlic - 2 cloves;
bay leaf - 2 pcs.;
horseradish leaf, celery stalk and tarragon.

The technological process consists of the following stages:

Put all the herbs in a washed jar;
We lay the washed and selected tomatoes;
Fill with boiling water. As a rule, this amount requires within 1.5 liters of water;
At the same time, bring the next portion of the filling to a boil;
As soon as it comes to a boil, drain the water from the tomatoes into the pan, and pour the vegetables with the next portion of water;
In a saucepan with drained water, make the marinade. To do this, add salt, sugar and vinegar;
Bring the marinade to a boil.
Drain the water from the tomatoes and pour the marinade;
We roll up the cans and send them to storage after cooling.

Green tomatoes with green cucumbers, as well as the company

Assorted is a fairly popular snack, especially for those whose households are picky. Give some cucumbers, others tomatoes. Having prepared both in one bank, you can uncork and please everyone at once.

Pickled green tomatoes, like in a store in Soviet times, are very fond of my grandmother, she still rolls them up, she says, there is no tastier, and never will be. I agree with her, the tomatoes, however, turn out to be delicious - moderately sweet and sour, with a slight spicy tint. Such tomatoes are the perfect appetizer for any feast, you can’t think of anything tastier. And my grandmother always serves tomatoes with mashed potatoes and a cutlet - a dish from the Soviet era, but what a yummy it is, you will never be able to refuse, even if you are on a diet, even though proper nutrition or something else. In a word, I recommend the recipe one hundred percent. Prepare those too.

- green tomatoes - 1 kg,
- hot pepper - 1 pc.,
- bay leaf - 1 pc.,
- allspice - 3 pcs.,
- peppercorns - 3 pcs.,
- water - 1 l,
- salt - 50 g,
- sugar - 50 g,
- garlic - 1 clove,
- dill sockets - 2 pcs.,
- vinegar essence - ½ tsp

Cooking

First you need to choose the right tomatoes, they should not be very green, rather a little brownish. It is better to cut and taste the tomato a little, it should not be bitter - the most important thing. Wash all the tomatoes, cut off the tails.

Wash a liter jar in advance with soda, then sterilize as you like - in the microwave / oven or over steam. Also sterilize the lid. At the bottom of the jar, throw a few rosettes of dill, a piece of hot pepper, peeled and cut a clove of garlic.

Now fill the jar with small green tomatoes. Shake the jar several times so that the tomatoes lie more tightly against each other.

Pour the tomatoes with boiling clean filtered water. Cover the neck with a lid and leave for 5 minutes.

Then drain the water and measure the volume, just in case, add a little water. For a liter of water you need to take 50 grams of salt and sugar. Pour sugar and salt into water, add bay leaf and peppercorns. Boil for three minutes, remove the laurel.

Pour the marinade back into the tomatoes, add the essence, immediately roll up the jar with a lid and put it upside down. Wrap the jar with a blanket and leave for a day. I also advise you to cook this

We suggest you prepare a recipe for tomatoes marinated in Bulgarian style, beloved by many. Once they were exclusive preparations, in the distant Soviet Union, but even now they are tasty and relevant.

Let's get started!

Classic Bulgarian pickled tomato recipe

Ingredients:

Tomatoes are not large sizes(preferably thick-skinned and hard varieties);
Onion (cut into thin half rings);
Carrots (in circles, 1-2 mm thick);
parsley greens;
bitter or allspice peas;
Bay leaf.

Ingredients for the marinade (for 3 liters of water):

3 tbsp salt;
7 tbsp Sahara;
250 ml. 9% vinegar.

Before canning, the jars must be thoroughly washed (they are not necessary to be sterilized). At the bottom of clean jars, you need to put a handful of chopped onions, carrots and parsley (tear into small branches).

In a 2 liter jar, add 5-6 peppercorns and a couple of bay leaves. After that, tightly lay out the tomatoes in jars.

Now you can start preparing the marinade. Add salt and pepper to the water, stir thoroughly, and bring everything to a boil. When the marinade boils, pour vinegar into it. Pour the marinade into jars, filling them not to the very top, and put them in the oven, preheated to 160-170 degrees. Banks can be covered with lids. After about 10 minutes, the boiling process begins. As soon as the marinade rises to the very top of the jars, you can safely get them out and begin the process of rolling the lid.

For this type of blank, both a tin and a screw cap can be used. It is not necessary to turn the jars after rolling. Simply cover them with a blanket or towel.

The recipe is quite simple, and the result will please you. Your tomatoes will take their rightful place at every table!

Sweet and sour pickled tomatoes according to the Bulgarian recipe

Ingredients:

1.5 - 1.7 kg of ripe, small tomatoes;
1-2 umbrellas of dill;
60-80 grams of horseradish root;
5-6 currant leaves;
1 sheet of horseradish;
4-5 garlic cloves;
10-12 peas of allspice;
1-2 pieces of hot capsicum;
1.7 liters of water;
1 tbsp 6% vinegar;
3 tbsp Sahara;
1.5 tbsp salt.

Before proceeding with the preservation process, it is necessary to thoroughly wash the tomatoes and all greens (preferably in running water). Greens should be cut with scissors so that the jars can hold more tomatoes.

For conservation, it is best to use three-liter jars, the bottom of which should be covered with dill, hot pepper, garlic, cherry and currant leaves. At the bottom of the jar, you also need to put horseradish root and peppercorns. After that, the jars are filled with tomatoes to the very top.

For the first pouring of a tomato, it is necessary to use "cool" boiling water (for a three-liter jar 1.7-1.8 liters). Boiling water remains in jars for about 10-20 minutes, and then simply pours out, as it will not be used anymore. Immediately after the water is drained, add a tablespoon of vinegar to each jar.

For the second filling, you need to prepare the marinade. Salt and sugar are added to 1.7 liters of water, and bring everything to a boil. Fill jars with hot brine. After that, the jars must be rolled up with sterilized lids, turned over, and covered until completely cooled.

Such tomatoes will become a real decoration of every table. Enjoy your meal!

Spicy pickled tomatoes for the winter

Ingredients (based on one three-liter jar):

Tomatoes of medium size, late varieties;
100 g of dill greens;
1 pod of red hot pepper;
5-9 garlic cloves (depending on size)
3 tbsp coarse salt;
3 aspirin tablets of 0.5 g.

How to cook spicy pickled tomatoes for the winter

All ingredients are indicated with the expectation of one three-liter jar, so if canning is planned in one liter containers, you just need to divide the number of spices by three. Before proceeding directly to the canning process, it is necessary to thoroughly wash the jars and sterilize them. This can be done in an oven, or in a boiling water bath.

At the bottom of the finished jars, it is necessary to lay a third of the chopped dill, hot pepper, cut into rings, as well as garlic, pre-cut into plates. After that, you need to fill the jar with tomatoes halfway, and again repeat the layer of herbs and spices (another third part). Next, fill the jar with tomatoes to the very top, and lay out the remaining spices.

When the tomatoes are stacked, you need to pour salt and add aspirin (1 tablet). Then the jars are filled with "cool" boiling water, and immediately rolled up with lids. Until completely cooled, the jars must be carefully wrapped. You can store the finished preservation both in a cool place and at room temperature.

Enjoy your meal!

Bulgarian-style pickled tomatoes, as in the USSR store

Also a very interesting savory snack - Bulgarian-style marinated tomatoes, as they sold in USSR stores. Let's try to do it!

Ingredients:

Small green tomatoes - 5 kg;
5-7 garlic cloves;
Parsley, celery and dill;
3 liters of water for marinade;
2 cups of sugar;
1 glass of salt;
1 cup 6% vinegar.

Put greens and garlic on the bottom of thoroughly washed jars. Fill jars with tomatoes to the very top. Next, you need to start preparing the marinade. Add sugar, salt, vinegar to the water, and bring the mixture to a boil. After that, you need to pour the jars with tomatoes with the finished marinade, and put them to be sterilized for about 20-25 minutes.

We close the finished tomatoes with metal lids.

Enjoy your meal!

Pickled green tomatoes for the winter without sterilization

Ingredients:

1.5 kg of small green tomatoes;
2-3 bay leaves;
7-10 peas of bitter and allspice;
4-5 cloves of garlic;
100 ml of vinegar (9%);

For marinade:

1 liter of water;
1 tbsp salt (with top);
1.5 tbsp Sahara.

At the bottom of the jars lay out a few peppercorns, garlic cloves, and a bay leaf. Tomatoes are dipped in hot water for 25-30 seconds, and blanch them in this way (we do this in small portions). After that, the tomatoes can be immediately laid out in jars, and proceed to the preparation of the marinade. The water is brought to a boil. Salt and sugar are added to it. All together boil for 3 minutes. Vinegar is added directly to the jars, and immediately fill them with marinade. We close the jars with metal lids.

Pickled brown tomatoes for the winter

Ingredients:

10 kg of suitable tomatoes;
Parsley and dill (to taste);
Sweet pepper (8-10 pieces);
Hot pepper (5 pods);
7-8 cloves of garlic;
2 cups vinegar (6%).
5 liters of water;
1 glass of salt;
0.5 kg of granulated sugar;

Through a meat grinder, you need to skip 2 types of pepper, garlic, and herbs. Add a glass of vinegar to the resulting mixture and leave for half an hour. After that, put the finished mixture on the bottom of sterilized jars, and fill them to the top with tomatoes. On each tomato you need to make one puncture with a fork.

From necessary ingredients prepare the marinade, and fill it with jars. We sterilize the jars in hot water for 20-25 minutes, and roll them up.

Tomatoes pickled without sterilization "Just class"

Ingredients (per 2 liter jar):

2 kg of suitable tomatoes;
4-7 garlic cloves;
1 tsp essences of vinegar.
Water (1 liter);
2 tablespoons of salt;
6 tablespoons of granulated sugar;
peppercorns (5-7 pcs.);
7 carnations;
Small dill umbrellas (1-2 pieces);
Currant leaves.

Wash the tomatoes and carefully remove the stems. Insert a piece of garlic clove into each tom. Mix water and spices, and boil for 10 minutes. We put greens and tomatoes in jars, pour in a spoonful of vinegar essence. Now pour the brine into the jars, just removed from the heat. Banks are rolled up, turned upside down, and wrapped until completely cooled.

Pickled tomatoes with vinegar essence

Ingredients:

2 kg of tomatoes;
2 tbsp salt;
3 tbsp Sahara;
1 tsp vinegar essence;
4-5 garlic cloves;
1 bunch of parsley;
2-3 bunches of dill;
8-10 black peppercorns;
3-4 cloves.

Tomatoes need to be washed, dried and pierced with a toothpick. Put garlic, pepper, cloves and parsley and dill on the bottom of the jars. Fill jars with tomatoes, and pour boiling water for 15-20 minutes, cover with lids. Next, the water from the cans is poured into a saucepan, and boiled with salt and sugar. Before removing from heat, add vinegar essence. Pour the finished marinade into jars, and roll them up. Banks are rolled up with lids, turned over, and wrapped until completely cooled.

All. Our delicious and fragrant Bulgarian-style marinated tomatoes are ready and waiting in the wings to please you in the winter. Enjoy your meal!

Summer is the time to harvest from the garden and prepare it properly. After all, having eaten plenty of ripe fruits, especially if the harvest did not let you down, they must somehow be preserved until winter. Here the summer resident comes to the aid of all kinds of preservation recipes, there are a lot of them and each has its own merits. But today, we suggest you get a little nostalgic and cook pickled green tomatoes like in a store in Soviet times. I'm sure many of you remember those days. And they miss this great recipe, well, we prepared it just for you today.

As you remember, tomatoes were sold both in 5 liter and 3 liter jars, there were a lot of hot spices, hot peppers. But the most important secret was precisely the selection of fruits, they should be green on the outside, but inside they are already gradually becoming pink.

Ingredients per 3 liter jar:

Green tomatoes - 2 kilograms;
A small pod of hot pepper;
Allspice - about 7 peas;
Black pepper - 13-15 peas;
Water - about 2 liters;
Salt - 100 grams;
Sugar 100 grams;
Vinegar essence - 1 tsp

Step by step recipe:

, you can pre-wash them with soda.
Inside the jar we lay: pepper, hot pepper, and bay leaf.
Rinse green tomatoes under running water. We fill the jar with them up to the neck.
Now boil the water and pour it into the jar to the very top. Leave it like this for 4 minutes.
We drain the water, while measuring its volume, add about 100 milliliters more.
Add salt and sugar to the brine, 50 grams per 1 liter. Put a pot of liquid on the fire and boil it.
At once hot pickle pour into jars and roll up the lid. Turn the jar upside down and cover with a blanket until completely cooled. Further, pickled green tomatoes, as in a store, are put away in the basement for storage.
That's all bon appetit!

A fairly simple recipe that even a novice hostess can handle. If you have never even tried green tomatoes like in the Soviet Union, be sure to try cooking them, because it's not just about nostalgia, it's a very tasty snack, which won so many fans all over the country for a reason!

Foreword

Pickled green unripe tomatoes are a very tasty spicy preparation for the winter. In principle, such tomatoes cannot be eaten fresh, because they contain the substance solanine, which is poisonous. Proper pickling destroys solanine and allows you to get a wonderful preparation of green tomatoes, which can be immediately served on the table with various other dishes or made from it before salads.

How to pickle green tomatoes?

The most important thing is to correctly select green tomatoes intended for canning. This mainly refers to the degree of ripeness of the fruit. Their size, although they are not ripe, should be characteristic of ripe tomatoes of the variety harvested for the winter. These are the minimum requirements for picking green tomatoes. Smaller fruits should not be preserved. The concentration of solanine in them is too high and will not drop to a safe level during the pickling process.

And it is best to select not purely green, but tomatoes that have already begun to turn yellow (or at least turn white). These will marinate faster and taste better. We must also not forget about the usual requirements for vegetables selected for harvesting for the winter. For pickling, only whole, intact green tomatoes should be left that do not have signs of rot, as well as dents and other defects. Otherwise, the taste of the workpiece for the winter may noticeably suffer, and it will be worse stored.

Regardless of the recipe, before preparing pickled green tomatoes for the winter, they must be removed from the stalk, and then the fruits must be thoroughly washed. Then it is desirable to sort the tomatoes by size. This is necessary for uniform and simultaneous pickling of fruits placed in one jar. In addition, large ones may need to be cut into 2 or 4 parts. For tomatoes left whole, it is recommended to pierce the skin in several places with a fork or a toothpick. All additional products used according to the recipe (vegetables, fruits) must also be washed or cleaned.

Marinating consists in pouring products with a marinade prepared on the basis of water, which necessarily includes acetic acid. Additional commonly used ingredients are sugar and salt. In addition, various spices and spices can be added to the marinade.

To properly prepare the marinade, first heat the water. Even before it boils, sugar and salt are added to it, dissolve them by stirring the water. Then, when the solution boils, it is boiled for 10-15 minutes. Then, if you need to add spices, the fire is reduced, bringing the temperature of the liquid in the pan to close to boiling. Only then spices are added and the solution is kept on the stove for another 15 minutes. If at the same time it is allowed to boil, then the aromatic substances will evaporate from the spices. Then the fire is turned off, vinegar is added and everything is mixed.

It is not recommended to immediately pour in acetic acid, since when the marinade boils, it disappears, which makes the filling weaker, and its preservative effect is reduced. Spices can be put in a container and poured with marinade along with vegetables. In addition, vinegar does not have to be added to the prepared filling. The required amount can simply be poured into containers with tomatoes. Vinegar is recommended to take grape or fruit - marinades prepared with it come out better in quality.

Jars for pickled tomatoes must be thoroughly washed and then sterilized. The same treatment should be applied to the lids that will close the containers with the workpiece. After clogging the jars, they must be turned upside down, put on a dense warm bedding (blanket, towel) and wrapped with a similar thing. After cooling to room temperature, it is removed for storage. Use for this dark cool room - basement, cellar or refrigerator.

The most popular and simple pickling recipes

tomatoes (small jars passing through the neck);
garlic (cloves) - from 1 to several per 1 tomato;
dill (umbrellas) - per jar 1-2 pcs.

For marinade:

water - 3 l;
non-iodized salt and sugar - 2 tbsp. spoons;
vinegar 9% - 250 ml;
bay leaf - 3 pcs;
dill (seeds) - 1.5 teaspoons.

Garlic can simply be put in a container along with vegetables, but it is better to stuff them with tomatoes. To do this, in the latter we make shallow small incisions to fit the size of the teeth. The number of notches on the tomato should be equal to the number of cloves of garlic with which we are going to stuff it. The more teeth you use, the sharper the workpiece will turn out. Press the garlic completely into the cuts. Then we throw dill umbrellas into each jar, and then we tightly put the tomatoes stuffed with cloves. We prepare the marinade, as described above in the pickling rules, and pour tomatoes over it.

For lovers of spicy and more savory taste preparations for the winter, a recipe with red capsicum and additional spices is offered. For one 3-liter jar you will need:

tomatoes (preferably brown and preferably of the same size, as well as the correct shape) - 2 kg;
hot pepper (pods) - 2-3 pcs;
onion (bulbs) - 3 pcs;
currant leaves - 4-5 pieces;
fresh dill and horseradish (leaves) - 50 g each.

For marinade:

water - 3 l;
non-iodized salt - 250 g;
sugar - 300 g;
carnation (buds) - 8 pcs;
black and allspice pepper (peas) - 10 pcs each;
bay leaf - 6 pcs;
vinegar - 600 ml.

Leave the tomatoes whole or cut into halves. We chop a small onion into rings, and a large one into half rings. Hot peppers can be left whole or cut into 2-4 slices. If you leave seeds in them, then harvesting for the winter will turn out sharper. Then we tightly put all the ingredients in jars: tomatoes, and between them onions, dill, hot peppers and leaves. We prepare the marinade and pour it into containers with vegetables.

Another "spicy" recipe. You will need:

tomatoes - 1 kg;
onion (bulbs) - 100 g;
allspice and black pepper (peas) - 12 pcs each;
bay leaf - 3 pcs;
hot red pepper (ground) - 10 g.

For marinade:

non-iodized salt - 100 g;
sugar - 150 g;
table vinegar - 800 ml;
water - 1 l.

We cut the tomatoes into circles, the thickness of which is 5–10 mm, and the onion into half rings. We prepare the marinade, and then cool. We put the tomatoes and onions mixed in an enameled container, and then pour the cooled marinade over and put it overnight in a cooler place. Drain the marinade in the morning. Then tomatoes with onions, shifting with spices, should be tightly laid out in jars. Heat the marinade to a boil and immediately pour over the vegetables. Then we pasteurize the tomatoes, covering the jars with lids, at a temperature of about 85 ° C, and then roll them up.

Original dish - tomatoes with cabbage and apples

For the winter, not only with garlic and spices, but also with other products, while getting ready-made delicious salads, which, if necessary, need only be further cut before serving. Below are 2 such original recipes. Tomatoes with apples cooked in pink marinade. You will need: tomatoes and apples - in a ratio of 4 to 1; beets - as needed.

For marinade:

non-iodized salt - 1 tbsp. a spoon;
vinegar 6% - 80 g;
sugar - 4 tbsp. spoons;
parsley and allspice (peas) - to taste;
water - 1.5 liters.

First, put the tomatoes in the jars, and then on top of the apples, cut into slices, and small mugs of beets. The amount of the latter affects the taste of the workpiece and the color saturation of the marinade. For example, in a 0.7 liter jar, it is enough to put 2 mugs of beets. If you take more, then the marinade will taste astringent. Then pour boiling water into the container. After 20 minutes, pour it into the pan and make a filling out of it, as described above in the pickling rules. Pour the finished hot marinade into containers with tomatoes.

Tomatoes with cabbage. You will need:

tomatoes and cabbage - in the ratio of the occupied volume of 3 to 1;
bell pepper - about 1 pod per 1 liter of workpiece;
spices - to taste dill and parsley.

For marinade:

non-iodized salt - 100 g;
vinegar 9% - 130 g;
sugar - 200 g;
water - 2.5 liters.

Put the peppers and spices cut into slices in jars. Then we put tomatoes and cabbage there, which we chop coarsely before that. Then, as in the previous recipe, first pour the vegetables with boiling water for 20 minutes, from which we subsequently prepare the marinade. After pouring the last tomatoes, add aspirin to them at the rate of 1 tablet per 1 liter jar. Instead of aspirin, it is better to use vodka - 60–70 ml will replace 1 tablet.