Harvesting green tomatoes without sterilization - golden recipes. Recipes for green tomato salads for the winter: delicious preparations

With the arrival of winter, pickles appear on both everyday and holiday tables. And when the canning season comes, you want to please your loved ones with something new. Green tomatoes for the winter are an original and very tasty way to use unripe tomato fruits that are unsuitable for fresh eating.

Green tomatoes for the winter in jars

To prepare a delicious snack in jars, you need:

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

The preparation scheme is simple:

Herbs, garlic and sunflower oil are placed at the bottom of a sterilized container.
Next, tomato fruits are placed and covered with onion rings.
The water, into which salt, sugar and bay leaf are added, is brought to a boil.
Tomatoes are poured with boiled marinade.
Vinegar is added to the container, after which the snack is sterilized for 20 minutes and sealed.

Recipe for cooking in barrels

Pickling, which complements various dishes, can also be fermented in a barrel.

Required:

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

Creation stages:

A barrel is prepared, at the bottom of which a third of the herbs, garlic, pepper and leaves are placed.
Next, the container is half filled with sorted and washed tomatoes.
Then a third of the accompanying ingredients are laid out again, onto which the last tomatoes are poured.
The top of the unripe fruits is covered with the remainder of herbs, garlic, pepper and leaves.
The prepared products are filled with saline solution at the rate of 80 g per 1 liter of water.
The barrel is closed with a lid, and after 45 days you can start tasting the tomatoes.

How to ferment in a bucket?

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

It is prepared from:

2 kg of green tomatoes;
heads of garlic;
2 currant leaves;
piles of salt;
horseradish leaf;
dill umbrella;
20 ml 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 equally.

The process involves the following steps:

A cross-shaped cut is made at the tomato stalks.
Leaves, garlic and dill are placed in the bucket, and then the vegetables are packed tightly.
At the end, add sugar and salt, add water and vinegar.
The 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 garden beds, it’s worth trying this recipe.

For preparation you need:

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

Cooking method:

Cuts are made in the tomato stalks, after which the clean fruits are poured with boiling water.
While the tomatoes are soaking, peeled garlic and pepper, as well as washed greens, are crushed in a blender.
After 20 minutes, the fruits are stuffed with the green mixture and placed tightly in jars.
The containers are filled with a boiling marinade of water, sugar, salt and vinegar, and then sterilized in a large saucepan.
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 amount;
vinegar - 1.5 glasses;
bay leaf – 1 pc.;
dill beans – 5 g.

The cooking process consists of the following steps:

Cuts are made in the tomatoes and cloves of garlic are stuffed into them.
Stuffed fruits are placed in sterilized jars, which are poured with boiling marinade.
Containers are sealed with sterile lids.

Express cooking method

Unripe pickled tomatoes will perfectly complement any side dish.

Used in preparation:

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, mixture of peppers.

To serve potatoes with a chic appetizer, follow these steps:

The tomatoes are cut into slices, which are placed in a pan, sprinkled with sugar, salt, chopped parsley, crushed garlic and poured with oil and vinegar.
The contents are mixed and, after dissolving, transferred to the cold.
After 2 days, the tomatoes are ready to eat.

Spicy winter preparation

Korean spicy 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 salt;
1 carrot;
1 sweet pepper;
chili pepper;
5 g coriander;
clove of garlic;
45 g sugar;
30 ml each of wine vinegar and vegetable oil;
a shot of sesame oil.

Cooking method:

Tomatoes are cut into thin slices, which are sprinkled with salt.
After 20 minutes, the released juice is drained.
The pepper is prepared into strips, the carrots into shavings, and the garlic is crushed.
All vegetables are mixed, sprinkled with sugar and poured over with vinegar.
Coriander and chopped chili peppers are fried in a frying pan with sesame and vegetable oil.
The mixture is poured over the vegetables.
Everything is mixed and placed in sterile containers, which are sealed and placed in the cold.

Green tomato salad for the winter

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

To enjoy the taste of sweet and sour preserves 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 glasses of vinegar.

Cooking method:

Take a large container into which sliced tomatoes are placed.
The onion is cut into half rings, which are immediately sent there.
The pepper is freed from seeds and cut into strips, and the carrots are grated. After this, the vegetables are laid out with the tomatoes.
The prepared ingredients are sprinkled with salt and infused for about 4 hours.
After the allotted time, the marinade is poured into a pan, where sugar is poured, vinegar and oil are poured.
Chopped vegetables are added to the liquid brought to a boil.
When the salad has been stewed for 30 minutes, it is placed in sterile jars, which are sealed and sent to a dark place.

When preparing green tomatoes for the winter, you should follow certain rules:

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.
Preparing tomatoes. 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 broken lids.

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

Delicious green tomatoes for the winter, the recipes for which, experienced housewives will share in our article, are rarely used fresh for food, they are mainly canned. We offer proven simple recipes, which are based on green tomatoes.

Preparing green tomatoes for the winter, We provide ourselves with a lot of vitamins and various minerals that can have a positive effect on the body and immune system. In addition, using them in the diet greatly reduces the risk of developing malignant tumors and heart attacks. The composition of this vegetable improves the production of serotonin, which is a regulator of human mood. Also, it helps improve the functioning of the nervous system.

Important! Strongly green tomatoes are not suitable for canning. It is better to take light vegetables with a milky tint. It's even better if they are large.

Green tomato salad recipe without sterilization

Some women canning tomatoes according to various recipes using sterilization of jars. Experience shows that this procedure is too troublesome, so not everyone likes it. There is another way to prepare delicious snacks without sterilization.

First, you should thoroughly wash and dry the empty jars. Then they must be sterilized. There are several ways:

The lids can simply be boiled for a few minutes. In this case, there will be no problems with preparing the product for the winter.

To prepare a delicious recipe you need the following ingredients:

Green tomatoes – 3 kg.
Carrots, bell peppers and onions – 0.5 kg each.
Garlic – 1.5 heads.
Hot pepper – a small pod.
Vinegar (9%) – 100 ml each.
Vegetable oil – 100 ml.
Salt – 1/4 tbsp.
Granulated sugar - 1/4 tbsp.
Water - as needed.

Preparation:

Before you start preparing the salad, wash all the vegetables well.
Chop tomatoes and sweet peppers into small cubes.
The remaining vegetables should be grated.
Place the prepared products in a bowl, add vegetable oil and boil.

Advice!

If the vegetables do not release enough juice during cooking, you can add water.
We quickly place the hot salad in prepared jars and immediately roll it up.

Watch the video! Green tomato salad for the winter

Green tomatoes for the winter are to die for

The dish according to this recipe is quite easy and quick to make, and it turns out very appetizing.

Grocery list:

Green tomatoes – 3 kg.
Greens: dill, parsley, cherry and currant leaves – 200 g.
Large onion.
Head of garlic.

Products for marinade:

Water – 3 l.
9% vinegar – 1 glass.
Sunflower oil – 3 tbsp
Black pepper – 5 peas.
Bay leaf – 2-3 leaves.
Sugar – 140g.
Salt – 35g.

Preparation:

We take pre-prepared three-liter jars and begin to put the above components into them. Place peeled and chopped garlic, washed herbs, and vegetable oil at the bottom of the container.
Then carefully place the green tomatoes and onions. Very large fruits can be cut into two or more parts. Cut the onion into rings, half rings or as you like.
To prepare the marinade according to the recipe, add sugar, salt, bay leaf and allspice to the water. Stir the solution well and let it boil.
Then remove the pan with the marinade from the heat and pour in the vinegar.
Fill the contents of the jars with marinade (hot only) and cover with a lid. In this form, leave the container with the workpiece for 20 minutes, and then roll it up.

Watch the video! Cooking delicious green tomatoes

Pickled green tomatoes just like in the store

Products:

Green tomatoes - 600 g.
Dill umbrellas - 20 g.
Garlic – 1-2 cloves.
Bay leaf and peppercorns - 1 pc.

For filling:

Water – 1 l;
Salt – 2 tbsp. spoons;
Sugar - 2 tbsp. spoons;
Vinegar 9% - 30 ml.

Advice! It is advisable to use dill in the form of umbrellas. Moreover, its seeds must already be mature. They will give the marinade a special aroma that is unique only to this plant.

It is better to cut the garlic into small slices.
Place herbs and all the spices at the bottom of the jars.
Well washed and dried tomatoes must be pierced with a toothpick in the places of the stalk.
Then the fruits are placed in jars close to each other and poured with boiling water. So you need to hold the jars covered with lids for about 5 minutes.
Now pour the water into the pan, add all the ingredients for pouring and boil.
Add the required amount of vinegar to the jars, fill with boiling marinade and close the lids tightly.

Watch the video! Pickled green tomatoes for the winter!

Spicy stuffed green tomatoes

Components:

Tomatoes – 3 kg
Carrots – 1 kg.
Garlic at the rate of 1 tooth. for 1 tomato.

Refueling:

Water - 4 l.
Sugar – 100g.
Salt – 50g.
Allspice and cloves - 3 pieces.
Black pepper – 6 pieces.
Vinegar – 100ml.

How to cook:

First of all, you should prepare the jars for preservation: wash, dry and sterilize.
Wash the tomatoes thoroughly and make a small cut in the shape of a cross on them.
Cut the carrots into cubes measuring 2 by 2 cm.
Cut all the garlic cloves into approximately 10 pieces.
Now let's start stuffing green tomatoes. Using a spoon or finger, remove a spoonful of pulp from the cut and place carrots mixed with garlic in this place. Place the tomatoes in glass jars and fill with boiling water for 15 minutes.
After 15 minutes, the water must be drained into a separate bowl so that you know its quantity and immediately pour it into the pan.
To prepare the filling, add all the necessary ingredients to the water, mix and boil.
Pour green tomatoes with garlic and keep it like this for 10 minutes.
Now pour the marinade into a saucepan to boil again.
At the end of cooking, add vinegar and pour in the tomatoes again.
We quickly roll up the jars. After 7 weeks you can already enjoy this delicious dish.

Watch the video! Spicy green tomatoes stuffed with herbs and garlic

Pickled green tomatoes for the winter

Green tomatoes are very tasty when pickled. In addition, they are easy and simple to prepare. They are fermented in barrels, enamel or plastic buckets. We offer a recipe for pickled tomatoes prepared to the bank oh 3 liters.

Products:

Unripe tomatoes – 4 kg.
Garlic - 2 heads.
Black peppercorns – 20 pieces.
Dried dill, horseradish.
Allspice – 16 pieces.
Hot pepper – 2 pods.
Carnation – 12 inflorescences.
Laurel leaf – 6 pieces.
Salt and sugar 4 tbsp. l.

Preparation:

Place the above ingredients in a jar.
Fill everything with warm water and close the lid.
Leave the container in a dark and cool place for 2 months, after which the pickled tomatoes are ready to eat.

Watch the video! Pickled green tomatoes for the winter

Green tomatoes for the winter in Korean

A very tasty recipe that is easy to prepare.

Ingredients:

Green tomatoes – 3 kg.
Sweet pepper – 6 pieces.
9% vinegar - 150 ml.
Sunflower oil - 150 ml.
Sugar – 150 g.
Salt – 3 tbsp. l.
Garlic – 2 heads.
Any greens, red pepper.

Cooking process:

Clean the jars well and wash the vegetables.
Chop the greens and garlic, and cut the green tomatoes into pieces.
Chop the bell pepper into strips.
Use as much hot pepper as you like. It needs to be chopped into cubes.
Combine all the products, mix and add salt, sugar and butter.
Place the mixture in jars and cover with plastic lids.
In 12-14 hours the dish will be ready.

There is no person who would remain indifferent to canned green tomatoes in winter, when store shelves are not so rich in fresh vegetables. Recipes that are not difficult to prepare will delight both you and your loved ones.

Watch the video! Georgian green tomatoes for the winter

In contact with

Prepared for the winter. And green tomatoes, which are not entirely suitable for eating raw, are cooked in such a way that the resulting delicacy is no less tasty.

In addition to pickles, you can prepare various salads, caviar, and even stuff them. Recipes with green tomatoes are easy, and the variety of recipes will not leave even gourmets indifferent.

Green tomatoes for the winter

Pickling green tomatoes is one of the types of unusual preparations. Not all housewives know how to pickle green tomatoes. But preparations from them are used not only as independent snacks. Salads made from such fruits can be used as a soup dressing.

If you still have green tomatoes that are no longer ripe, we suggest making amazing preparations from them. It’s worth trying once and these preparations will be in your recipes all year round. Everyone chooses according to their own taste, but there is sure to be something you like.

Green tomato appetizer "Korean"

This appetizer is ideal for holiday tables. Even on New Year's Eve. And on January 1 it will come in very handy. Such tomatoes should only be stored in the cold and away from light.

To prepare you need:

1 kilogram of green tomatoes;
2 pieces of sweet bell pepper (preferably red, but you can take different colors);
4 cloves of garlic;
50 ml 9% vinegar;
50 ml sunflower oil;
50 grams of sugar;
1 tablespoon salt;
half a teaspoon of red pepper (optional);
fresh and dried herbs, to your taste. (you can use parsley, basil, dill (gives an interesting combination with green tomatoes). You can also add spicy herbs - marjoram, oregano, ground coriander. Some housewives prefer to use mixtures of herbs, for example, Italian mixture or oriental.

First, thoroughly wash the greens and chop them finely. Wash the tomatoes, dry them, cut them into quarters and cut into pieces. Wash the sweet pepper, remove the stem and remove the seeds. Cut into small strips. Peel the garlic and chop it very finely or pass it through a press. Mix everything in a basin. Next, add spices, vinegar, oil. Mix thoroughly again. We do not roll up the jars, but close them with plastic lids. We put it in the refrigerator. The appetizer will be ready in eight hours.

Green tomato salad "Mother-in-law's tomatoes"

A very tasty salad that will become very popular in your diet. The cooking process is not complicated, and the result will amaze you.

Required ingredients:

green tomatoes;
garlic;
carrot;
green celery;
hot pepper (red);

1 liter of clean water;
1 tablespoon salt;
1 teaspoon sugar;
1 tablespoon vinegar 9%;
3 peas of plain black pepper;
2 peas of allspice black pepper;
2 carnation flowers;
5 coriander grains;
1-2 bay leaves.

Tomatoes must be chosen to be the same size, at least approximately. Peel the carrots and cut into slices. We choose larger garlic. Cut it into slices. We take clean and dry tomatoes, make a deep cut in the middle, but do not cut until the very end. You need to insert one mug of carrots and garlic into the cut.

We sterilize liter jars and lids. We put our prepared tomatoes there. Add celery and a small circle of hot red pepper. Pour boiling marinade over. The marinade can be prepared to your taste. Some people prefer sweeter tomatoes, while others prefer the opposite. Therefore, we do everything to taste. The marinade must be boiled without vinegar, adding it at the very end. We cover the jars with lids (without rolling them up) and set them to sterilize. Fifteen minutes is enough. Then we immediately roll it up and wrap it up.

Green tomato salad “Spicy tongue”

This salad turns out to be piquant and moderately spicy. Green tomatoes with garlic, pepper and carrots.

Required ingredients:

2 kilograms of green tomatoes;
1 PC. carrots;
3 pieces of sweet pepper (you can take different colors);
1 pod of hot pepper (add to taste);
1 head of garlic;
half a glass of sugar;
2 teaspoons salt;
1 glass of water

We cut the tomatoes into slices, the peppers into very small cubes or small strips, and the carrots on a coarse grater. Chop the onion with a knife. Pass the hot pepper through a garlic press. Mix all the vegetables in a bowl, transfer to a saucepan and add oil. Then pour in 1 tablespoon of vinegar. Add granulated sugar and salt.

And at the end we add water. Place the pan over medium heat and bring the vegetables to a boil. Boil for about 15 minutes, making sure that the tomatoes do not overcook. Sterilize jars and lids. Transfer the hot salad into jars and roll up. Turn over and wrap until completely cool.

A very easy recipe for pickling green tomatoes with garlic. And the taste is not inferior to store-bought canned goods.

Ingredients:

green tomatoes - as much as needed;
garlic - one clove for each tomato;
2 tablespoons salt;
4 tablespoons sugar;
2 tablespoons 9% vinegar.

We prepare liter or half-liter jars. We wash them with baking soda, rinse thoroughly and sterilize. Boil the lids. Wash and dry the tomatoes. Peel the garlic. We cut each tomato in the place of the stalk and put a clove of garlic there. The most interesting thing is that when pickling green tomatoes according to this recipe, no other spices are used. Only garlic.

Fill a jar with tomatoes and fill with clean boiling water. Let it sit for fifteen minutes. Then drain this water and boil again. Fill the tomatoes again for fifteen minutes. The third time we fill it with marinade. Add salt, sugar and vinegar to the water. Boil and pour. We immediately roll up the jars and wrap them until they gradually cool completely. These green tomatoes with garlic are very tasty and have no bitterness; garlic completely neutralizes it.

Pickling green tomatoes "Ripen on the spot"

We prepare green tomatoes for the winter. The name of this recipe speaks for itself. Salted tomatoes according to this recipe are as tasty as when pickling ripe fruits.

Required Products:

green tomatoes - to your taste;
black currant leaves - to taste;
black peppercorns - to taste;
dill umbrellas - to taste;

10 liters of clean water;
400 grams of salt.

Since the brine is prepared using 10 liters of water, it is necessary to take a large container for pickling. A saucepan, barrel or bucket. At the bottom of the dish we place dill umbrellas, peppercorns, currant leaves, horseradish and cinnamon. Add all spices to taste. Place the tomatoes tightly and fill them with cold prepared brine. It is necessary that the sediment remains at the bottom.

We prepare the brine as follows: add salt to the water, do not boil, but only bring to a boil. Remove the brine from the heat and cool. Cover the tomatoes with a lid and press tightly. Place a heavy weight on top of the lid. These tomatoes must be stored in a cool place. But don't freeze it.

Green tomato salad "Watercolor"

This salad is used as a separate appetizer or as a complement to meat and fish.

Products:

green tomatoes – 1.5 kilograms;
red onion – 750 grams;
carrots – 750 grams;
sweet pepper (can be multi-colored) – 3 pieces;
salt – 50 grams;
sunflower oil – 150 ml;
sugar – 150 grams;
vinegar 9% - 150 ml.

Take a large bowl and chop the tomatoes into it. Cut into quarters, and then each quarter in half. Cut the onion into half rings and pour into the tomatoes. The pepper needs to be peeled and cut into strips. Three carrots on a coarse grater. Mix everything and add salt. Mix thoroughly again. And we insist for 4 hours. Pour the resulting marinade into a saucepan and place over medium heat.

Pour sugar into the brine, add vinegar and oil. Bring the brine to a boil. After boiling, pour all our vegetables into the brine and mix. Reduce heat and cook for another half hour over low heat. Place the salad in sterilized jars. Roll up and turn over. Wrap up and leave until completely cool.

Delicious and very easy to prepare salad. It is better to use red or white onions for this salad.

Products:

green tomatoes – 1 kg;
onion – 500 grams;
water – 1 liter;
vinegar 9% - 100 grams;
sugar – 20 grams;
salt – 60 grams;
mustard seeds – 10 pieces;
peppercorns – 10 pieces

Peel the onion, wash the tomatoes. Place them all in boiling water for three to four minutes. Then cool the onion in ice water and remove the skin from the tomato. We cut the prepared products into circles, about 1 cm thick. We put spices at the bottom of the jars and lay tomatoes and onions in layers. Prepare the brine. Boil water, add vinegar, sugar and salt to it. Boil again. Fill the jars with the prepared brine and set them to sterilize. Liter jars need to be sterilized for at least 20 minutes. Roll up, turn over and wrap.

Green tomato salad "Emerald"

An interesting way of pickling. A unique combination of green tomatoes with garlic and dill. The recipe is suitable for very busy housewives and for those who simply want to save time.

For three liters of salad you need:

green tomatoes – 3 kilograms;
garlic – 120 grams;
salt – 2 tablespoons;
sugar – 135 grams;
vinegar – 135 ml 9% or 200 ml 6%;
fresh dill – 1 bunch;
-fresh parsley – 1 bunch;
hot capsicum – 1 pod;
bay leaf and ground pepper (black and red) - to taste.

Important! The weight of all products is in the cleaned state. Be careful!

First, prepare all the ingredients for the salad. Peel the garlic, pass through a press or grind in a garlic mill. Cut the pepper into small strips. Chop the greens very finely. Add bay leaf and ground pepper. Cut the tomatoes into quarters, remove the stem. If the tomatoes are large, they must be cut into 8 parts. Place all the ingredients in a saucepan and add sugar and salt. Mix everything well so that the spices are evenly distributed in the vegetable mixture. Cover the pan with a lid and leave for a couple of hours until the juice appears and the vegetables are marinated. We insist in the refrigerator.

Now let's make the salad. Important! The salad must be cooked very carefully, making sure that the tomatoes are not overcooked and porridge does not form. Otherwise they will lose all their taste. Place our pan on very low heat and stir constantly. As soon as the mixture reaches the boiling stage, immediately reduce the heat to low and continue cooking for about 5 minutes, covering the pan with a lid. A couple of minutes before removing the pan from the heat, pour in the vinegar.

Banks must be prepared in advance. Lay out the salad, roll it up and turn it upside down. We wrap and leave our salad under a fur coat until it cools completely.

Cooked green tomatoes for the winter can be stored in this way either in a cold place or in the pantry at room temperature. The most important thing is to avoid direct light and sudden temperature changes.

We continue our series of articles about delicious winter preparations. If you grow tomatoes, then most likely you will have a lot of unripe, green and all sorts of yellow tomatoes. In order not to wait for it all to turn red, you can immediately put some of it into conservation. And in this article I suggest you familiarize yourself with simple recipes for green tomatoes for the winter.

The peculiarity of this collection of recipes is that here we will cook from whole tomatoes (or their large slices). We will salt and marinate them, so that in the end the jars will contain delicious, elastic tomatoes with the aroma of garlic and various spices. Based on them, you can come up with something of your own.

If you just want snack salads, and came here by accident, then here is a link to. There are hot and cold variations for every taste!

In addition to step-by-step recipes with photos, there are also useful videos where the entire cooking process is shown as clearly as possible. In the video, the recipes may differ, because each author, each culinary specialist cooks with his own nuances, which I advise you to do as well.

The recipes are to die for!

Stuffed green tomatoes for the winter (with garlic and carrots)

This is the most popular recipe. Yes, if you just salt whole tomatoes, it won’t turn out so interesting. If you cut them and put a spicy filling of garlic and carrots inside, the result will be much more refined.

Not only tasty, but also very beautiful, a wonderful addition to the holiday table. Specifically, in this example we will cook with sterilization. Yes, you will have to be patient, but the results are worth it!

Ingredients:

Unripe tomatoes (green, yellow, white) – 2 kg.
Carrots – 450 g.
Garlic – 30 g.
Pepper (black, red) – 1-5 tbsp. spoons (to taste);
Salt – 65 g.
Sugar – 110 g.
Vinegar (9 percent) – 150 ml.
Water – 1.5 (approximately);

How to cook these tomatoes

Let's start by preparing the savory filling. To do this, simply grate the carrots and garlic on a fine grater (of course, peel them in advance). Add some pepper here too. Black, red - depending on the required degree of spiciness.

Rinse the tomatoes in advance, remove dried parts of the stalks (if they stick out anywhere). Take one tomato and make a cut on top with a knife. The cut is deep, but not all the way to the end. It is important for us that the tomato does not fall into halves.

There is no need to clean out all the insides of the tomatoes. Now open it slightly and put some filling inside. We do this with each tomato.

We place the resulting blanks in jars, which we first wash with boiling water. The denser we pack, the less brine is required, and the greater the product yield.

Now let's prepare the hot marinade. Place a saucepan of water on the stove and let it boil. Add sugar, salt, and a little pepper to it. Mix well.

As the brine begins to boil, pour vinegar into it, stir and remove from heat. While it’s hot, you should quickly pour it into jars of tomatoes.

Next, the filled jars should be sterilized in a water bath. To do this, place them in a large saucepan with almost boiling water, lay a towel on the bottom. Don’t forget to cover the top with lids (rinse them with boiling water in advance).

The water should cover a little more than half the jar. Sterilize over medium heat for about 10 minutes. Next, screw on the lids, turn the jars over and place them in a dark, warm place; you can also cover them with a blanket on top. Once it has completely cooled down, you can go down to the basement.

That's all. The only hard thing left is to wait until winter to finally try this delicacy!

Marinated green tomatoes with beets, peppers and carrots

And these are simply incredibly tasty tomatoes, I think the best recipe from the entire selection.

Its beauty lies not only in the use of additional vegetables: beets, bell peppers, carrots, garlic, herbs and all sorts of spices. This appetizer looks beautiful and will decorate any holiday table! When you see these tomatoes, you have an irresistible desire to try them.

There are a lot of ingredients, but everything is prepared very simply and quickly!

Green tomatoes – 3 kg.
Beetroot – 100 g.
Carrots – 110 g.
Sweet pepper – 100-150 g.
Garlic cloves – 100 g.
Apples – 2 pcs.
Dill, parsley – 110 g.
Mixture of peppers (peas) – 4 tbsp. spoons;
Salt – 100 g.
Sugar – 0.5 cups;
Vegetable oil – 100 ml.
Vinegar 9% – 0.5 cups;
Water – 1.5 liters;
Chili pepper - a couple of pods, if desired;

Cooking without sterilization with hot brine

Let's start with a fairly simple step - chopping all the vegetables except tomatoes. Of course, first we clean and rinse everything well.
Grate carrots and beets on a coarse grater. Remove the core and seeds from the pepper and finely chop it. It is not necessary to mix everything together; we will take a little bit from each pile.
We either squeeze the garlic with a special press or use a fine grater. Finely chop fresh herbs. In addition to dill and parsley, you can add any other herbs.
Depending on the size, cut the tomatoes into 4-6 slices.
That's it, now rinse the jars with boiling water and place them conveniently on the table. Put some carrots and beets on the bottom, then there is a layer of tomatoes, now some greens, peppers, tomatoes again and alternate until the very top. As you can see, there are no strict rules here - everything is done intuitively and individually.
Since this recipe does not require sterilization, you need to at least boil the brine so that there is less risk of the jars swelling. To do this, pour water into a saucepan, add sugar, salt and pepper, and bring to a boil. Next, add oil and vinegar, stir and remove from the stove.
Fill the jars with marinade and screw on the lids, washed with boiling water. We turn the jars upside down, cover them with some kind of cloth and wait until they cool completely.

Green tomatoes for the winter with garlic and herbs (Georgian style)

This recipe is very popular, it is called Georgian, Caucasian, spicy, garlic and so on. But for me it’s not the correct name that’s important, but the end result – the taste! And he is beautiful here!

The recipe is simple, there are few ingredients, the whole appetizer looks green, since here we cook without carrots, bell peppers and other bright vegetables. Only tomatoes, garlic, herbs and hot peppers (which are also green).

Yes, as you can see, these tomatoes are stuffed, they are similar to those in the first version. We will also prepare them in two ways: for the winter and as lightly salted.

Ingredients:

Green tomatoes - about 2 kg.
Garlic – 1.5 heads;
Hot pepper (pepperoni) – 7-9 pcs.
Dill, parsley, cilantro - one bunch each;
Celery – 1 bunch;
Salt – a few heaped tablespoons;

2 cooking methods

The first method is simple, unpretentious, and you can try this snack in 10-12 days. In fact, this can be considered lightly salted, fermented, barreled, and so on and so forth.
Rinse the tomatoes thoroughly, then make a deep cut on top of each one, not reaching the end (to the stalk). Open each tomato slightly and rub the inside thickly with salt. We put everything in one cup - let them sit and let out the juice.
Now let's make the spicy green filling. Rinse garlic, pepper, herbs with water and chop finely. Add a little salt and mix well.
We stuff our tomatoes with this spicy and very fragrant filling. We also open it slightly and put in as much as it will fit.
Place the stuffed tomatoes in a jar, salad bowl or bucket. Everything should be tight, you can even put a small weight on top. The tomatoes will release juice, and this juice will act as a brine. We sort through them every 2 days so that each tomato has time to salt as much as possible. In 10 days you can already try.

And now I will give the usual winter version. We did everything, stuffed it, put everything in sterilized jars.

Now boil 1-1.5 liters of water. Add to it a tablespoon of salt, 1-2 tablespoons of sugar, about 100 milliliters of vinegar (9 percent is possible). Stir and fill our jars with boiling brine. Then you can screw the lids on, but if you want, you can simmer in boiling water for another 10 minutes in a water bath.

With garlic and bell pepper (with sterilization)

This option is distinguished by the presence of a large amount of sweet pepper, but for piquancy we will add hot pepper and, of course, garlic.

Everything is standard, but tasty as expected.

We will need:

Unripe tomatoes – 3-5 kg.
Dill (with an umbrella) – 1 bunch
Capsicum – 1 pc.
Garlic – 2 heads;
Sweet pepper – 7 pcs.
Black peppercorns - a few tbsp. spoon;
Bay leaf – 5-7 pcs.
Salt – 190 g.
Sugar – 1.5 cups;
Vinegar 6% – 1 glass;

Cooking process

Finely chop or grind the herbs, two peppers and garlic in a blender. Mix everything in one cup. If you wish, you can add something else here, the same horseradish leaves.
Wash the tomatoes and cut them into halves or quarters.
Sterilize the jars, put a little greenery on the bottom, then a tomato layer, then more greenery - alternate until the ingredients and jars run out.
Now let's cook the brine. To do this, boil water in a saucepan, dissolve sugar and salt in it, and add peppercorns and bay leaves for flavor.
Pour in vinegar, stir, carefully pour into jars. Cover with sterilized lids. To guarantee, you can simmer for another 10 minutes in a water bath (dip it in boiling water on a cloth) - then they will definitely not become cloudy or explode.

Stuffed with horseradish and garlic

And here we marinate green tomatoes with horseradish root, garlic and parsley. And the main thing is that we put all the above greens inside the tomatoes so that they are thoroughly soaked.

Tomatoes – 2 kg.
Horseradish roots - several pieces.
Several heads of garlic;
A bunch of fresh parsley;
Sugar – a little less than 1 cup;
Table salt – 2-3 tbsp. spoons;
Vinegar (6-9 percent) – 1-3/4 cups (depending on the selected concentration);

How to make this blank

Grind the horseradish and garlic through a meat grinder, then mix them with chopped parsley.
On the tomatoes we make 2 cuts in the form of a cross. Open the half and add the filling. We do the same with the rest.
We put it tightly in jars, I advise you to take jars no larger than 2 liters. In some places you can add whole sprigs of parsley.
Dissolve salt and sugar in 1.5 liters of water, bring to a boil, pour in vinegar and remove from heat.
Pour the resulting marinade over our tomatoes. Cover with metal lids and place to sterilize in a water bath.
The larger the banks, the longer you have to wait. For liter bottles, 10-15 minutes will be enough.
Twist, turn over, cover with a thick cloth and leave until completely cool.

Spicy green tomatoes for the winter (the most delicious recipe)

Yes, tasty, yes beautiful and very, very spicy. I warn you, there is not some slight piquancy here, but a fiery spiciness!

But you can always adjust the taste by reducing the amount of pepper and other bitter, spicy ingredients.

We will cook in 1-2 liter jars.

Required Products:

Unripe tomatoes – 2-3 kg.
Chili pepper - several pods;
Garlic – 4 cloves per jar;
Ground red pepper – 1 teaspoon per jar;
Mixture of different peppers (peas) – 1 tbsp. spoon on a jar;
Cherry, horseradish, currant, grape leaves - 2-3 in each jar;
Salt – 2 tbsp. spoons per liter of marinade;
Sugar – 3.5-4 tbsp. spoons per 1 liter of marinade;
Vinegar (70%) – 1 teaspoon per 1.5 liter jar;

Step-by-step preparation without subsequent sterilization

Place a couple of leaves of different greens and a few cloves of garlic on the bottom of the washed jars. Add pepper, chopped capsicum and ground hot pepper here.
Next, compact the tomatoes and cover with a couple more leaves on top. If the tomato is too large, you can cut it into 2 or even 3 parts. I see this as an advantage of green tomato preparations - they retain their shape and elasticity.
Now boil water, add sugar and salt, based on the above proportions.
Pour the brine over the tomatoes, after 5 minutes drain them back and boil again. We repeat this procedure 2 more times.
Pour a third time (the last time), add vinegar essence in a proportion of approximately 0.5 teaspoon per 1 liter jar. For 1.5 liters you can already use 1 spoon of vinegar.
We roll it up with special lids, put it upside down and cover with a thick towel. After a day, you can put it away in the basement, basement, or just in a closet.

Wash the jars well, no need to sterilize. Distribute onion and hot pepper equally at the bottom of liter jars, add 3-4 pieces of horseradish stem, bay leaf, 5 black peppercorns and 3 allspice peas to each jar.

Wash the green tomatoes and cut them on one side (it looks like a “book”). Place a small sprig of parsley and a slice of garlic into the cut of each tomato.

Fill the jars with green tomatoes stuffed with garlic and parsley to the very top.

Boil more water in a saucepan so that there is enough water for the next filling, pour over the tomatoes for 20 minutes, cover the jars with clean lids.

After the time has passed, drain the water from the cans into the pan and pour the remaining boiling water over the contents of the cans again. Add half a glass of fresh boiling water, as well as sugar and salt to the marinade poured into the pan. Bring the marinade to a boil and let it simmer for 3 minutes.

Drain the water that was poured a second time into the sink; it will no longer be needed. Pour vinegar into jars and add hot marinade. Using a seaming wrench, tighten the jars, turn them upside down and wrap them in a warm blanket until they cool completely.

After cooling, put the jars with delicious green tomatoes with garlic inside into the pantry and store at room temperature. In winter, such an appetizer will decorate both weekday and holiday tables.

Have delicious autumn preparations!