How to prepare unripe tomatoes for the winter: cover green tomatoes according to the best recipes

Green tomatoes have a juicy taste and crispy texture, which is why they are so popular in winter preparations. Preparing canned and pickled green tomatoes is a great way to process your harvest and add variety to your diet during the colder months. To add piquancy, herbs, spices and spices are added to dishes.

Let's take a closer look at the most popular recipes for winter preparations and learn the secrets of their preparation.

Basic rules for canning green tomatoes in home recipes

Two methods of twisting workpieces are used: with and without sterilization. The first method increases the shelf life of the product, the second saves time.

Green tomatoes in jars without sterilization

In recipes without sterilization, vinegar acts as a preservative. or vinegar essence. Every season, new lids are used, and the jars are thoroughly washed with soda.

The average shelf life of green vegetables without sterilization is about 6-8 months. It is recommended to store them only in the refrigerator or cool cellar. Recipes without sterilization save time, but their cooking time is inferior to dishes with sterilization.

Blanks with sterilization of jars

Sterilized products can be stored for up to a year or more. The traditional way to prepare jars is to use a pan of boiling water. A metal sieve is placed on top of the container, onto which the jar is placed. Hot steam fills it and kills germs, the jar becomes sterile.The procedure time is 10-15 minutes. Remove the jar using an oven mitt and place it upside down on a clean towel. It is prohibited to touch the inner walls of the jar with your hands or other objects.

Helpful advice. Sterilization is also carried out in a microwave oven. Pour water into the bottom of a liter jar and place in the microwave for 3 minutes. While the oven is operating, the water will boil and steam over the entire jar.

The best recipes for canned and green tomatoes

Salads, appetizers, caviar - a variety of delicious dishes are prepared from green tomatoes. Some go well with soups and side dishes, others complement meat or fish products.

Green tomatoes Georgian style

The appetizer is easy to prepare and only takes 40-50 minutes.. The dish is used as a complement to fried potatoes, shish kebab, or simply eaten with black crusty bread. Georgian cuisine is famous for its spiciness and heat.

List of ingredients:

• 800 g green tomatoes;
• 2 bunches of parsley;
• 40 g of a mixture of black and hot peppers;
• 1 liter of water;
• 60 g salt;
• 1 onion;
• 3 heads of garlic.

Cooking technology:

1. Peel the garlic and pass through a press. Wash the parsley and chop. Peel the onion and cut into small cubes. Mix everything and add 30 g of salt and a mixture of peppers.
2. Wash and dry the tomatoes, make a 0.5-1 cm deep cut in each one. Stuff the fruits with onion, garlic and herbs.
3. Prepare the brine: add salt to the water and bring to a boil. Keep on low heat for 5 minutes.
4. Rinse the jars and put tomatoes in each one to the top. Pour in brine and roll up with clean lids.
5. Turn the jars upside down, wrap them in a blanket and leave for 3 days.
6. Store pickles in a cool place.

Unripe tomatoes with herbs

Parsley, basil, dill, bay leaf - all this gives the appetizer a fresh and original taste. In addition, greens contain essential oils, dietary fiber, vitamins and minerals, filling the snack with beneficial properties that strengthen the human immune system and serve as the prevention of diseases.

What you need:

• 2 kg of green tomatoes;
• 600 g carrots;
• 30 g parsley;
• 30 g dill;
• 1 horseradish leaf;
• 3 bay leaves;
• basil to taste;
• 1 liter of water;
• 60 g sugar;
• 40 g salt;
• 6 cloves of garlic.

How to cook:

1. Wash the tomatoes and make a cut in each one. Peel the carrots and chop into strips.
2. Wash and chop parsley, dill and basil. Mix with carrots, add finely chopped garlic.
3. Stuff the fruits with minced vegetables.
4. Prepare the brine: add salt and sugar to boiling water and stir.
5. Place vegetables in a clean jar, add brine, add bay leaves and horseradish.
6. Roll up the jars and store in the refrigerator. The product is ready for use after 10 days.

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Stuffed with horseradish and garlic

Horseradish has a pronounced aroma and unique taste.. This ingredient has been widely used in Russian cuisine since the 10th century.

To prepare green tomatoes with horseradish and garlic you will need:

• 1 kg of green tomatoes;
• 100 g horseradish root;
• 7 cloves of garlic;
• 30 g rock salt;
• 10 g granulated sugar.

How to cook:

1. Peel the tomatoes, rinse them, and pass them through a meat grinder along with the garlic.
2. Peel the horseradish and grate it on a fine grater.
3. Mix all crushed ingredients with salt and sugar.
4. Place into jars and seal with lids.
5. Store in a cool, dark place.

Important! Horseradish is cut last, as the aroma quickly disappears from it.

Caviar with green tomatoes

Caviar has a pleasant and delicate structure. The snack is liked by adults and children. In addition to tomatoes, carrots are used, which makes the dish even more healthy and nutritious.

List of ingredients for cooking:

• 1 kg of unripe tomatoes;
• 700 g carrots;
• 2 onions;
• 1 head of garlic;
• 20 g black pepper;
• 50 g tomato paste;
• 40 g salt;
• 90 g sugar;
• 100 ml sunflower oil.

Cooking technology:

1. Wash carrots and tomatoes, remove stems. Pass through a blender.
2. Chop the garlic and onion.
3. Add sunflower oil, tomatoes and carrots to the pan. Cook over low heat for half an hour.
4. Stir and add all the spices and herbs. Lastly, pour in the tomato paste.
5. Add thyme or basil to taste.
6. Place the caviar into sterile jars and roll up the lids. Keep refrigerated.

Marinated green tomatoes with beets, peppers and carrots

A beautiful holiday appetizer will decorate any table.. Ideally complements main courses and side dishes. The salad is prepared quickly and easily.

To prepare you will need:

• 2 kg of green tomatoes;
• 200 g beets;
• 300 g carrots;
• 150 g sweet pepper;
• 3 cloves of garlic;
• 0.5 bunch of parsley;
• 100 g sugar;
• 80 g salt;
• 100 ml vegetable oil;
• 60 ml vinegar 9%;
• 2 liters of water.

How to cook:

1. Wash all vegetables. Chop carrots, peppers and beets.
2. Pass the garlic through a press and chop the greens.
3. Cut the tomatoes into 4 even pieces.
4. Rinse the jars, place vegetables in each jar in the following order: a layer of carrots, beets, tomatoes, peppers, herbs, garlic and onions. Repeat the sequence all the way to the top.
5. Prepare the brine: add salt and sugar to the water, stir.Pour in sunflower oil and vinegar and leave over low heat until boiling.
6. Pour the brine into jars and roll up.

Green tomatoes with carrots and garlic

Preparation time for the snack is only 40 minutes. A dish is prepared from oblong oval fruits. Vegetables should be firm and elastic, without scratches or other damage.

To prepare you will need:

• 1.5 kg of green tomatoes;
• 2 heads of garlic;
• 3 carrots;
• 3 liters of water;
• 90 g salt;
• 60 g sugar;
• 80 ml vinegar 9%;
• 2 bay leaves;
• 40 g sunflower oil.

Cooking method:

1. Wash the carrots, peel them and cut into slices.
2. Peel the garlic and cut into thin slices.
3. Wash the tomatoes and make a cut in each one. Place a piece of carrot and garlic into them.
4. Place vegetables in a jar.
5. Pour water into a saucepan, add salt and sugar. Bring to a boil, pour in sunflower oil and add bay leaf.
6. Pour hot brine into a jar and leave for 10-12 minutes. Then seal with clean lids.

Korean marinating

Korean dishes are easy to recognize from dozens of others: they have an original spice and juiciness. Korean green tomatoes are a delicious snack that will not harm your figure and will harmoniously complement fish or rice.

To prepare pickled vegetables you will need:

• 1 kg of green tomatoes;
• 2 cloves of garlic;
• 1 sweet pepper;
• 1 chili pepper;
• 50 ml wine vinegar;
• 30 ml vegetable oil;
• 50 ml sesame oil;
• 20 g coriander;
• 60 g sugar.

How to cook:

1. Wash the tomatoes, remove the peel and stem. Cut into half rings. Place in a deep bowl and cover with salt, leave for 40 minutes. Pour out the remaining juice.
2. Wash the peppers and carrots. Remove seeds and stems from the pepper and grate on a coarse grater. Chop the carrots.
3. Place tomatoes, carrots and peppers in a saucepan and stir. Add sugar, wine vinegar and chopped garlic.
4. Grind the coriander to crumbs, finely chop the chili. Fry in sesame oil for 1 minute.
5. Add chili and coriander to vegetables and mix thoroughly. Place in the refrigerator for 3 hours.
6. Store in jars.

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Spicy tomatoes with bell peppers

Thanks to sweet peppers, the appetizer acquires a delicate and sweet taste.. Housewives use yellow, red, orange peppers. Multi-colored fruits make the preparation more colorful and attractive.

What you need:

• 2 kg of green tomatoes;
• 1 kg bell pepper;
• 800 l of water;
• 50 g salt;
• 80 g sugar;
• 15 ml vinegar 20%;
• 2 bay leaves;
• a bunch of greenery.

Cooking technology:

1. Wash the peppers, remove the stem and seeds. Cut into strips.
2. Cut the tomatoes into slices and mix with pepper.
3. Sterilize jars and fill with vegetables.
4. Prepare the brine: add salt, sugar and vinegar to the water. Boil.
5. Pour the brine into a jar, add chopped herbs and garlic.
6. Roll up the lid, wrap in a blanket and turn upside down until completely cool.
7. Store in a pantry or basement.

Olive oil recipe

Olive oil improves digestion and has a positive effect on intestinal function. Because of these properties, tomatoes with added olive oil are beneficial for people with gastritis or ulcers. In addition, the oil removes toxins from the body and prevents depression and insomnia.

To prepare you will need:

• 1 kg of green tomatoes;
• 80 ml olive oil;
• a bunch of parsley;
• 1 carrot;
• 2 cloves of garlic;
• 1.2 liters of water;
• 30 g salt;
• 30 g sugar.

Step-by-step cooking technology:

1. Wash the vegetables and peel them. Cut the tomatoes into rings, carrots into slices.
2. Add salt and sugar to the water, bring to a boil and leave over low heat for 10 minutes. Add olive oil and stir.
3. Chop the garlic and herbs and mix with the tomatoes and carrots. Transfer to a jar and fill with brine.
4. Roll up with sterile lids.

Salad "Emerald" without sterilization

A popular recipe for cooking green tomatoes is easy to follow. The appetizer does not require any special culinary skills.

List of ingredients:

• 1.5 kg of green fruits;
• 30 g parsley;
• 1 head of garlic;
• 1 pod of hot pepper;
• 2 liters of water;
• 80 ml vinegar 9%;
• 3 bay leaves to taste.

Cooking technology:

1. Chop hot pepper, herbs and garlic. Stir in green tomato slices.
2. Add salt and sugar, stir and refrigerate for 2 hours.
3. Then simmer over low heat for 15 minutes.
4. Prepare the brine by mixing water and vinegar.
5. Place the vegetables in jars, pour in brine, roll up the lids and wrap in a thick blanket. Turn upside down until completely cool.
6. Keep refrigerated.

Important cooking tips

Close the green tomatoes correctly. For pickling, it is recommended to use whole jars without chips or cracks. Before use, the container is carefully inspected and washed. If the cans have defects, the shelf life of the blanks will be much shorter. The same rule applies to iron or nylon covers. For preparations, clean and sterilized ones are selected.

Important! In order not to miss the expiration date of the product, experienced housewives make a label on each jar indicating the date of preparation.

Wash all ingredients thoroughly before cooking.. Pay attention to kitchen utensils: towels must be fresh and cutlery clean. Fruits of the same size are used for harvesting. They are evenly soaked in brine, turning out crispy and tasty. It is better to store pickles in the refrigerator - at room temperature they will spoil faster.

Conclusion

Preserving green tomatoes is as easy as shelling pears: just know the list of ingredients and seaming technology. For lovers of delicate taste, preparations using herbs, sweet peppers, beets and carrots are suitable. Some chefs prefer hot and spicy pickles. The main thing is that the vegetables are without scratches, even and smooth.

Canning with sterilization allows you to preserve the beneficial properties of vegetables for 1 year or more; products without sterilization are stored for up to six months. The excellent taste of tomatoes goes well with first and second courses and serves as an excellent addition to a festive feast.