Simple and tasty recipes for pickled green tomatoes: how to properly prepare them and pack them for the winter

Recipe with onions and capsicums

A method for those who like it hot.

Ingredients:

• 3 liters of water;
• 1.5 kg of tomatoes;
• 3 onions;
• 2 hot capsicums;
• 200 g salt;
• 280 g sugar;
• 0.5 liters of vinegar (9%);
• cloves to taste;
• greens to taste;
• black peppercorns to taste.

Cooking method:

1. Rinse all vegetables well.
2. If the tomatoes are large, cut them in half. Pierce small ones with a fork or toothpick.
3. Cut the capsicum into several pieces, do not forget to cut out the “tail”.
4. Cut the onion into rings or half rings.
5. Sterilize the jars and boil the lids.
6. Place cloves and pepper on the bottom of the container.
7. Layer all the vegetables. Add greens on top.
8. Put the water on fire. Add salt and sugar before boiling. Cook for 1 minute.
9. Pour in the vinegar and remove the marinade from the heat. Pour it over the vegetables.
10. Roll up the jars and turn them over. Keep warm for 24 hours.

Note! If you do not cut out the seeds from the capsicum, the taste will be much sharper. Therefore, be guided by your own preferences.

Korean marinating

Ingredients:

• 1 kg of green tomatoes;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 5 cloves of garlic;
• 1 bell pepper;
• 1 medium carrot;
• 50 ml vinegar (9%)
• Bay leaf;
• celery;
• spice mixture;
• parsley;
• 1 hot pepper.

Preparation:

1. Rinse the vegetables thoroughly.
2. Cut the carrots into rings.
3. Chop the bell and hot peppers to your liking. It is better if the pieces are not large.
4. Make a cut in each tomato large enough to allow insertion of a slab of other vegetables.
5. Thinly slice the garlic.
6. Place garlic and carrots into the resulting “pocket”. At this time, put the jars to sterilize and the lids to boil.
7. Place celery and parsley on the bottom of the container, and vegetables on top. Place the chopped peppers between the tomatoes.
8. Sprinkle the vegetables with the spice mixture.
9. Put water on the fire. Don't add anything.
10. Pour boiling water over the fruits, leave for 5 minutes. Drain the water back and repeat the procedure.
11. Drain the water again, but boil it with sugar and salt.
12. As soon as the water boils, pour in the vinegar. Cook for a couple more minutes.
13. Pour the prepared marinade over the vegetables.
14. Roll up the jars and turn them over.

The Korean recipe involves a large amount of spices. You can add your favorite herbs and spices if you wish. An ordinary currant leaf will also work well.

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Green tomatoes in adjika

This method will appeal to lovers of natural products: pickled vegetables do not contain vinegar.

Ingredients:

• 2–2.5 kg of green tomatoes;
• 1 chili pepper;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 2 cloves of garlic;
• 2 pcs. paprika.

The recipe is not as simple as the previous ones. Adjika must first be boiled.

Cooking adjika:

1. Take half the tomatoes, wash well and dry.
2. Cut in any convenient way. The pieces should be small or medium.
3. Remove the seeds from the paprika.
4. Chop the chili.
5. Peel the garlic.
6. Place all vegetables in a blender. Grind until smooth.
7. Put it on fire. Add salt and sugar. Cook for 15 minutes over low heat.

Preparing vegetables for pickling:

1. Sterilize the jars. Boil the lids.
2. Select half of the tomatoes and wash.
3. Place them in containers without cutting them.

Combining the ingredients:

1. Pour boiling adjika over the vegetables to the very top.
2. Cover with a lid.
3. Sterilize jars for 20 minutes.
4. Roll up the vegetables and put them away for storage after a day.

Green tomatoes with parsley and horseradish in marinade

Ingredients:

• 3 kg of tomatoes;
• 2 leaves of horseradish;
• 100 g horseradish root;
• currant leaves;
• greens to taste (parsley is required, the rest is optional);
• 3 liters of water;
• 180 g salt.

Cooking method:

1. Start cooking with the marinade. Put water on fire, add salt. Cook after boiling for 2 minutes, then remove the container from the heat. Cool at room temperature.
2. Sterilize the jars and boil the lids.
3. Rinse the tomatoes thoroughly, dry them, and pierce them with a toothpick.
4. Place horseradish leaves, parsley, currant or cherry leaves at the bottom of the container.
5. Grind the root.
6. Place the tomatoes in a jar. Sprinkle chopped horseradish root on top.
7. Pour the cooled marinade over the vegetables and seal tightly.
8. The workpiece can be removed to the cellar as soon as the brine becomes cloudy.

Sweet tomatoes

The recipe is one of the simplest and involves adding a large amount of sugar.

Ingredients:

• 2 kg of tomatoes;
• 6 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• dill;
• garlic clove;
• 100 ml vinegar (9%);
• 2 liters of water.

How to marinate:

1. Pierce the washed vegetables with a toothpick. Cut large fruits in half.
2. Sterilize the jars. Boil the lids.
3. Place chopped garlic on the bottom, followed by vegetables. Place the dill at the very top.
4. Boil the water. Just before boiling, add salt and sugar. Stir thoroughly until completely dissolved.
5. Pour in vinegar. Stir for 30 seconds.
6. Fill the jars with vegetables and seal tightly.
7. Store upside down for the first 24 hours.

Advice. For those who like it even sweeter, you can add a spoonful of honey to the marinade along with salt and sugar.

Stuffed in Georgian style

Ingredients:

• 1 kg of green tomatoes;
• 6 cloves of garlic;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 liter of water;
• 100 ml vinegar (9%);
• 1 chili pepper;
• khmeli-suneli;
• black peppercorns;
• Bay leaf;
• dill;
• parsley.

Cooking method:

1. Cut the chili pepper into small rings.
2. Chop the greens.
3. Peel and finely chop the garlic.
4. Mix all of the above.
5. Add suneli hops (about 0.5 tsp).
6. Sterilize the jars.
7. Place bay leaf and peppercorns on the bottom of the container.
8. Use a sharp knife to make pockets in the tomatoes. Fill them with the prepared mixture of herbs, garlic, and spices.
9. Carefully, without pressing, place the fruits in the jar.
10. Put the water on the fire, pour boiling water over the vegetables. Cover with a lid and leave for 10 minutes. Drain the water and boil again.
11. Add salt and sugar to boiling water. Bring to a boil. Pour in vinegar.
12. Bring to a boil.
13. Pour the marinade over the vegetables and cover the jars with lids. Sterilize for 10 minutes.
14. Roll up the containers and wrap them in a warm blanket for a day.

Green tomatoes marinated with beets

Ingredients:

• 1 kg of green tomatoes;
• 1 medium ripe beet;
• 5 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 tbsp. l. vinegar (70%);
• dill;
• 3 cloves of garlic;
• black peppercorns.

Pickling method:

1. Sterilize the jars and boil the lids.
2. Peel the beets. Cut it and garlic into thin slices (plates). Place in jars.
3. Next, add the greens and black pepper.
4. Next, add whole tomatoes.
5. Pour boiling water over the vegetables. Do not drain the water until it turns red.
6. When you see the desired color, pour the water into the pan and boil again.
7. Add salt and sugar to almost boiling water and stir. A minute after boiling, pour in vinegar. Cook for another minute.
8. Pour marinade over vegetables.
9. Tighten the jars, turn them over, and wrap them for a day.

Read also:

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Stuffed tomatoes with garlic and herbs

Ingredients:

• 1 kg of green tomatoes;
• 5 cloves of garlic;
• 4 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 1 liter of water;
• 100 ml vinegar (9%);
• black peppercorns;
• Bay leaf;
• dill;
• parsley.

Cooking method:

1. Chop the greens.
2. Peel and finely chop the garlic.
3. Mix herbs and garlic. The more homogeneous the mass, the better. You can use a blender.
4. Sterilize the jars.
5. Place bay leaf and peppercorns on the bottom of the container.
6. Cut the tomatoes crosswise to accommodate more of the thick filling.
7. Stuff the tomatoes with a mixture of herbs and garlic. Place in a jar.
8. Pour boiling water over the vegetables. Cover with a lid and leave for 10 minutes.
9. Drain the water and boil again.
10. Add salt, sugar, stir, boil.
11. Pour in vinegar, remove from heat.
12. Pour the marinade over the vegetables and cover the jars with lids. Sterilize for 10 minutes.
13. Roll up the containers with boiled lids.

Stuffed tomatoes with bell peppers and onions

Ingredients:

• 1 kg of tomatoes;
• 2 large bell peppers;
• 3 medium onions;
• 1 liter of water;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 100 ml vinegar (9%);
• dill;
• peppercorns optional.

Pickling method:

1. Prepare the vegetables. Rinse and dry.
2. Cut off the top of the tomatoes and cut out some of the pulp.
3. Peel the pepper from stalks, partitions, and seeds.
4. Finely chop the pepper and onion and mix in one container.
5. Place black peppercorns on the bottom of sterilized jars.
6. Add a mixture of onions and peppers to the resulting void inside the tomatoes.
7. Cover the top with the “hat” that remained when cutting.
8. Put the water on fire.
9. Place sprigs of herbs on the very top of the jar.
10. Pour boiling water over the vegetables and leave for 10 minutes. Then pour back into the pan, add sugar and salt, and bring to a boil.
11. Add vinegar to boiling water and fill jars with marinade.
12. Twist the pieces, turn them over and cover them for a day.

Advice. You can add a spoonful of vegetable oil to the filling.

A little nostalgia: pickled green tomatoes, like in the USSR

Ingredients:

• 2 kg of tomatoes;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• Bay leaf;
• sprig of dill;
• parsley branch;
• 60 ml vinegar;
• black peppercorns.

Cooking method:

1. Sterilize the jars and boil the lids.
2. Place greens and bay leaves on the bottom and tomatoes on top.
3. Add salt, sugar, peppercorns.
4. Put the water on fire. As soon as it boils, add vinegar and fill the jars with marinade.
5. Cover the containers with lids. Sterilize for 10 minutes.
6. Roll up the pieces - no need to turn them over.

For the winter in jars without sterilization

Ingredients:

• 1.5 kg of tomatoes;
• 5 cloves of garlic;
• 1 tbsp. l. vinegar (9%);
• currant or cherry leaves;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• black peppercorns.

Cooking method:

1. Pour cool water over the tomatoes and leave for 2 hours.
2. Poke a toothpick into each vegetable.
3. Place peppers, garlic, herb leaves on the bottom of the jars, and tomatoes on top, without pressing.
4. Add salt, sugar, vinegar to boiling water.
5. Pour boiling water over the vegetables.
6. Roll up the jars immediately.
7. Remove for storage after 16 hours.

How to properly cook canned green tomatoes

Experienced housewives share their cooking tips:

• if the tomatoes do not need to be cut according to the recipe, then before placing them in the jar they must be pierced in two places with a toothpick: this will preserve the appearance of the fruit;
• green tomatoes, as a rule, have a sour and slightly astringent taste - to neutralize it, when preserving, sugar is added 3 times more than salt;
• Many recipes for canning ripe vegetables call for adding a slice of lemon. This ingredient will not work with green tomatoes;
• The jars must be clean; it is advisable to clean them with soda and rinse thoroughly.

Conclusion

Among the many recipes for pickling green vegetables for the winter, it’s easy to choose some of the most delicious options for yourself. The main thing when preparing is to keep the jars clean and sterile and add the exact amount of vinegar.

Pickled tomatoes are served at any table: they go well with potatoes and meat, ideal as an independent snack. Festive kebabs with pickled tomatoes will replace the most exquisite restaurant dishes.Real jam!