How to quickly and deliciously cook green tomatoes. Very tasty green tomatoes for the winter - recipes with photos are to die for. Salad of ripe and green tomatoes

Finger-licking green tomatoes

For 3 kg. tomatoes

200 gr. herbs: parsley, dill, cherry (or currant) leaves
100 gr. onions (I cut half an onion into each jar)
1 head of garlic

3 liters of water
9 tbsp. spoons of sugar
2 tbsp. spoons of salt
2-3 pieces bay leaves
5 peas allspice
1 cup 9% vinegar
Vegetable oil (taken at the rate of 1 tablespoon per liter jar)

The same tomatoes can be prepared with a different filling (for a 3-liter jar):

1.5 liters of water
1 tbsp. spoon of sugar
1 tbsp. spoon of salt
1 tablespoon vinegar
1 tbsp. spoon of vegetable oil

First put the herbs, garlic, and vegetable oil in the jar. Then tomatoes, and onions on top. Add vinegar to the prepared filling and pour the hot marinade over the tomatoes. Sterilize for 15 minutes.

Green tomatoes stuffed with garlic

Filling (for three liter jars):

1 liter of water
1 cup granulated sugar
1 tbsp. spoon with a heap of salt
0.5 cups 9% vinegar
Horseradish, dill, parsley

Make cuts on the tomato in several places. Stick thinly sliced garlic into these slits. I cut all the tomatoes in half, and the large ones into four parts. Place green tomatoes in jars and fill with hot brine. Sterilize for 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave until cool.
My husband loves the Garlic Stuffed Green Tomatoes. In terms of taste, among canned tomatoes, men gave them first place.

Another option:

For 5 liters of water: 1 tbsp salt, 2 tbsp sugar, 1 tbsp vinegar, 300 g garlic, 5 pcs pepper, bay leaf, black peppercorns, dill, parsley. Tomatoes - a bucket with a mountain. Grind pepper and garlic in a meat grinder. Greens - cut. Mix all this, cut the tomatoes crosswise on the side where there is no tail and fill with filling. Place the tomatoes in jars, add bay leaves and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.

Drunk green tomatoes

Filling (for 7 - 700 g jars):

1.5 liters of water
4 tbsp. spoons of sugar
2-3 tablespoons salt
3 bay leaves
2 cloves garlic
10 peas of allspice black pepper
5 pieces. carnations
2 tbsp. spoons of vodka
2 tbsp. spoons 9% vinegar
A pinch of hot red pepper

Pour the prepared marinade over the tomatoes, sterilize for 15-20 minutes and roll up. The jars keep well even at room temperature.

Green tomatoes are “delicious”

1 liter of water
4 tbsp. spoons of sugar
3 teaspoons salt
100 gr. 6% vinegar
Sweet bell pepper

Place the tomatoes and pieces of bell pepper in jars, pour boiling water over them twice, boiling brine the third time and roll up. The tomatoes turn out very tasty.
I covered these tomatoes in tomato juice, but without adding vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then I filled the tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled the lid on.

Green tomatoes with gelatin “miracle”

For 1 liter of water
3 tbsp. spoons of salt
3 tbsp. spoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cups 6% vinegar

Pre-soak the gelatin in warm water for 40 minutes. Make the filling, boil it, add gelatin and vinegar to it, and boil the filling again. Pour the filling over the tomatoes and sterilize for 5-10 minutes.
I’ve never tried green tomatoes with gelatin, but I’ve heard good reviews. Therefore, I closed two portions: green and brown tomatoes.
P.S. No wonder these tomatoes were called “Miracle”. They turned out very tasty and my girlfriends were delighted with them.

Green tomatoes with cabbage

2.5 liters of water
100 gr. salt
200 gr. Sahara
125 gr. 9% vinegar
Spices:
Dill
Parsley
bell pepper

Coarsely chop the green tomatoes and cabbage and place in a jar with spices. Pour boiling water the first time, let it stand for 20 minutes, the second time with the finished filling. Add 1 aspirin tablet to a liter jar and roll up.
This is my coworker’s recipe, it makes very tasty tomatoes.

I used this recipe to cover two types of tomatoes: with filling and in tomato juice. I added salt, sugar and a little cinnamon to the cooked tomato. Boiled for 5 minutes. The tomatoes placed in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked green tomatoes in tomatoes and cabbage more (I generally like tomato sauce).

Green tomatoes with apples in pink brine

1.5 liters of water
1 tbsp. spoon of salt
5 tbsp. spoons of sugar
70 gr. 6% vinegar
Allspice
Parsley
Apples
Beet

Place tomatoes, several apple slices and 2 small slices of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not add more than 2 pieces of beets, otherwise the brine will taste astringent. Pour boiling water over it for 20 minutes. Then make a filling from this water and boil it. Pour hot brine over the tomatoes and cover with a lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled them for 5 minutes with vinegar, and then poured them into jars. A friend at work treated me to such delicious tomatoes.
The same tomatoes can be made without beets, and they also turn out very tasty.

Salted green tomatoes in barrels (pickling tomatoes)

For 8 liters of boiled and chilled water
400-500 gr. salt
Spices:
For 10 kg. green tomatoes
200 gr. Sahara
200 gr. dill
10-15 gr. hot pepper (optional)
100-120 gr. blackcurrant or cherry leaves

You can salt green, ripe and brown tomatoes, but be sure to separate them. I give a recipe: how to pickle green tomatoes. Green tomatoes salted in the usual way are quite tough when finished. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Place the washed fruits tightly in a prepared container (barrel or aluminum dish) along with spices, which are placed on the bottom of the barrel, in the middle and on top, and sprinkle with sugar. When placing the tomatoes, shake the dishes slightly and, after filling, fill with the prepared brine. The riper and larger the fruit, the stronger the brine is made. Cover the filled bowl with tomatoes with a tight lid or place a wooden circle with pressure on top. Store in a cool place. After 40-50 days, salted tomatoes will be ready to eat.

Green tomatoes with sugar in tomato (sweet tomatoes)

10 kg. tomatoes
200 gr. black currant leaves
10 gr. allspice
5 gr. cinnamon
4 kg. ripe tomatoes for tomato (or tomato paste)
3 kg. Sahara
Salt - to taste (at least 3 tablespoons)

Here is an unusual way to pickle tomatoes: instead of salt, you need to use sugar. Take green (or brown) tomatoes, sort and place in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top and sprinkle with sugar. Thus, make the installation without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour tomato paste (from ripe tomatoes) with sugar. Place pressure on top. For this method of pickling, green tomatoes can be blanched in boiling water for one or two minutes. This recipe can be used to make canned tomatoes in jars.

Green tomatoes (fresh)

Choose thick-skinned tomatoes. Cut a little larger than for salad. Place in 0.5 and 0.7 liter jars. Fill with cold water and set to sterilize for 10-15 minutes. Roll up.
These tomatoes are good for making salads in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs - the fresh tomato salad is ready.

Green tomatoes with grapes

1.5 liters of water
3 tbsp. spoons of salt
4 tbsp. spoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas

Wash the tomatoes and place them in a jar, topping them with onions and spices. Place a bunch of grapes on top. Fill with brine, add vinegar essence. Sterilize the jar (3 liter) for 15 minutes.

Green tomato salad

3 kg green tomatoes
1 kg bell pepper
1 kg carrots
1 kg onion
Hot pepper to taste

350 gr. sunflower oil
100 gr. salt
300 gr. Sahara
100 ml. 9% vinegar

Chop the vegetables, place in a non-oxidizing container, mix with salt, sugar, vinegar and oil. Let sit for several hours (6-8) until they release their juices. Then boil for 30 minutes. Place the salad in jars, add 1 aspirin tablet per liter jar and roll up. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.

Green tomato caviar

3 kg. green tomatoes
1 kg. carrots
1 kg. onions
5-6 pcs. bell pepper
You can add hot pepper to taste

1 cup of sugar
3 tbsp. spoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Grind all the vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless container for 5-6 hours. Then boil for 30-40 minutes, place the caviar in jars, add vinegar and roll up.

Green stuffed tomatoes

5 kg. tomatoes
1 kg. onions
1 kg. bell pepper
200 gr. garlic
3-4 pods of hot pepper
Dill, parsley
Fill:
For 1 liter of water
20 gr. salt
Spices to taste

Cut the top half of the tomatoes so that the core can be removed. Fill the resulting hole with a vegetable mixture finely chopped or twisted through a meat grinder. Sterilize: liter jars for 15-20 minutes, 3 liter jars - 25-30 minutes and roll up the lid.

Stuffed green tomatoes – 2

For the filling (for 5 three-liter jars):
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)

6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar

Grind the vegetables for the filling in a meat grinder. Cut the tomatoes halfway, stuff with the vegetable mixture and close. Carefully place in jars. Pour hot water over the tomatoes twice for 10 minutes. For the third time, pour boiling marinade, add 1 aspirin tablet to the jar and roll up.

It can be done this way too. Stuff the tomatoes in the same way, place them in a pan, fill them with brine and put pressure on top. In just a few days, the stuffed tomatoes will be ready to eat.

Green tomato lecho

3 kg. green tomatoes
1 kg. onions
1.5 kg. carrots
1 kg. bell pepper
1 liter spicy tomato sauce
0.5 liters of unrefined sunflower oil
Salt to taste

Grate the carrots on a coarse grater. Cut the tomatoes and peppers into large slices, and the onions into half rings. Place vegetables in a bowl with heated oil, add tomato sauce and, stirring, cook for 1.5 hours. Add salt and cook for another 10 minutes. The lecho is ready. Place hot lecho into sterilized jars and roll up.

Salted green tomatoes for the winter.

Our most popular and traditional green tomatoes are pickled. Very tasty! At the market they are sold in large wooden barrels all year round.

Green, unripe tomatoes, preferably large and fleshy.
Celery sprigs
Garlic
Red hot pepper
Brine
For 1 liter of cold water (from the tap)
70 g salt (coarse)

We cut the tomatoes in half lengthwise, but not all the way. If the garlic is large, then cut each clove into several slices. Cut the pepper into rings (I do this with scissors, it’s very convenient). Celery into sprigs.
In each tomato we put several slices of garlic, 2-3 rings of pepper (depending on how much you like it spicy, or whether there are children in the house). We also stuff a sprig of celery there, mercilessly folded several times and secure all this beauty with ordinary spool threads, wrapping the tomato several times in different directions (If you are careful, then you can do it without threads). Market esthetes stuff the red pepper in such a way that it sticks out of the tomato with a red tongue (teasingly). -Like the smiley.
Place a layer of celery sprigs on the bottom of a pan, or a jar (or maybe a barrel), a layer of tomato on top, another pepper on the sides (for those who like it), then celery again, etc. The top layer is celery.
We dilute the salt in water and pour in the tomatoes. We put it under pressure. A 3-liter jar takes about 1.5 liters of brine.
When the tomatoes are overheated, stop bubbling, the brine becomes transparent - that’s it, the pickle is ready. If you use it right away, you don’t need to do anything else. And if you want to save, then drain the brine, boil and immediately pour in the tomatoes. You can close it with a plastic lid or roll it up with an iron one. This must be done immediately after pouring the boiling brine. It can be stored for a very long time, even 2 years.

The finished tomato is cut into pieces and sprinkled with vegetable oil. You can do it without oil, as you like.
Bon appetit!

Winter salad

Chop everything to taste, add salt, add oil and vinegar. Leave in the refrigerator for a day.
Place into jars and sterilize for 15 minutes. Roll up.

Green Stuffed Tomatoes "Take Your Eyes Out"

For a bucket of completely green tomatoes you need 200 g of garlic, 200 g of hot capsicum and 250 g of leaf celery. We pass all this through a meat grinder. Wash the tomatoes and cut off the cap or cut in half, scoop out the pulp with a spoon. Place the hot mixture into this cavity. We connect the halves together. Carefully place in three-liter jars. Do I need to say that we wash and sterilize the jars first? Fill with boiling brine. For 5 liters of water, 250 g of salt and 250 g of sugar. As soon as you turn off the brine, immediately pour in 250 g of vinegar. You don’t have to screw the lid on, just cover it with plastic and take it to a cool place. The mixture can be varied according to your own wishes and capabilities. You can add grated carrots and any other greens.
An invigorating snack!

Green tomato salad “Watercolor”.

The salad turns out very tasty and beautiful due to the green, red and orange colors in the jar. Winter table decoration. For 4 kg of green tomatoes, 1 kg of onions, 1 kg of carrots, 1 kg of red sweet bell pepper.

Wash all the vegetables. We cut the tomatoes either into rings or half rings. Onions, carrots and peppers - into strips. Mix everything in a large saucepan or deep bowl. Add 0.5 cups of salt. Mix again, cover the container with a clean towel and leave for 6 hours. Then you can drain the juice. I don't usually do this. The brine turns out delicious, I roll it up with the salad. Heat 2 cups of vegetable oil and immediately pour into the salad. Add 1 glass of sugar. Mix everything. Place the salad in clean, prepared glass jars. Sterilize for 15-20 minutes. Let's roll up. Salad ready. Admire these colors. Watercolor painting!

Green tomato caviar “Autumn Hello”.

4 kg of green tomatoes, 1 kg of onions, 1 kg of carrots, 0.5 kg of bell pepper - green or red, 300 g of parsley root.

We wash, clean and prepare the vegetables. We cut tomatoes into circles, onions into rings, carrots and peppers into strips, parsley root into rings or grate. Pour 0.5 cups of salt into this mixture and leave for 10-12 hours. I usually make the preparation in the evening, and in the morning I start cooking the caviar. I drain the resulting brine. (I always salt cucumbers in it. They turn out so delicious!) I add a glass of sugar, 5 pieces of pure bay leaves, 20 black peppercorns, 10 cloves and 300 g of vegetable oil to the mixture. I close the lid of the pan and simmer over low heat for about an hour. Stirring regularly. I immediately transfer them to clean sterilized jars and seal them up. If the lids and the jars themselves are well processed, the caviar in the jars does not need to be sterilized. If you are in doubt, it is better to sterilize for 10-15 minutes (half-liter or liter jars). The result is a homogeneous mass with a sweet and sour taste. Dream!

Green tomatoes for the winter.

To prepare green tomatoes for the winter, you will need three kilograms of green tomatoes, two hundred grams of various greens (cherry leaves, parsley dill), one hundred grams of onions, one head of garlic. To fill, prepare three liters of water, nine tablespoons of sugar, two tablespoons of salt, two or three bay leaves, five peas of allspice, a glass of nine percent vinegar, vegetable oil (at the rate of a tablespoon of oil per liter jar). Or you can use another filling option - to do this, prepare one and a half liters of water, a tablespoon of sugar, a tablespoon of salt, a tablespoon of vinegar and a tablespoon of vegetable oil.

First put the herbs, vegetable oil and garlic in a jar. After that, tomatoes, and put onions on top. Add vinegar to the prepared filling and pour the hot marinade over the tomatoes. Sterilize the jars for about fifteen minutes.

Pickling green tomatoes.

To pickle green tomatoes you will need two kilograms of tomatoes, two tablespoons of salt, a tablespoon of vinegar, two dill umbrellas, three to five currant leaves, three to five cherry leaves, twenty grams of horseradish root or leaves, ten peppercorns, one liter of water.

Cook this way - choose tomatoes that are fairly firm, undamaged and of the same degree of ripeness. Wash them well, prick them with a fork from the side of the stalk - this way they will not crack during heat treatment. Then place it tightly in a jar, topping each layer with spices. Now prepare the brine, bring it to a boil and pour it into a jar. Roll up the lid of the jar and turn it over and place it upside down on a towel, cover the jars with a blanket. Once the jar has cooled, place it in the place where you will store it. Can also be stored at room temperature.

Adjika from green tomatoes.

To prepare adjika from a green tomato, you will need five kilograms of green tomatoes, one kilogram of sweet bell pepper, one kilogram of quince, half a kilogram of carrots, half a kilogram of zucchini, two kilograms of onions, one pod of hot pepper, one glass of table salt, one glass any greens, one glass of granulated sugar, two glasses of vegetable oil.

Now you start preparing the adjika itself - cut the green tomatoes into pieces, salt them and leave for five to six hours, this will remove the excess bitterness from the tomatoes. After this time, drain the juice. Pass quinces, sweet peppers, zucchini, carrots, and onions through a meat grinder. Mix all ingredients and put on fire, cook for one hour. Add garlic minced through a garlic press, finely chopped or minced herbs and pepper (hot), continue cooking for another hour. Add vegetable oil, salt and granulated sugar to the mixture, let it boil two or three more times, after which you can pour the hot adjika into jars. Now you can roll up the lids.

We offer you recipes for green tomato preparations.

1. Finger-licking green tomatoes.

Products:

1. For 3 kg. tomatoes
2. Greens (parsley, dill, cherry or currant leaves) - 20 gr.
3. Onion - 0.5 pcs.
4. Garlic - 1 head
Fill:
1. Water -3 liters
2. Sugar - 9 tbsp. spoons
3. Salt - 2 tbsp. spoons
4. Bay leaf - 2, 3 pcs.
5. Allspice - 5 peas
6. Vinegar 9% - 1 glass
7. Vegetable oil per 1 liter - 1 tbsp. spoon

2. The same tomatoes can be cooked with a different filling.

Products:

(for a 3 liter jar):
1. Water - 1.5 liters
2. Sugar - 1 tbsp. spoon
3. Salt - 1 tbsp. spoon
4. Vinegar - 1 tbsp. spoon
5. Vegetable oil - 1 tbsp. spoon

How to cook finger-licking green tomatoes:

First put the herbs, garlic, and vegetable oil in the jar.

Then tomatoes, and onions on top.

Add vinegar to the prepared filling and pour the hot marinade over the tomatoes. Sterilize for 15 minutes.

3. Green tomatoes stuffed with garlic

Products:

Filling (for three liter jars):
1. Water - 1 liter
2. Sugar - 1 glass
3. Salt - 1 tbsp. spoon
4. Vinegar 9% - 0.5 cups
5. Horseradish, dill, parsley

How to cook green tomatoes stuffed with garlic:
Make cuts on the tomato in several places. Stick thinly sliced garlic into these slits.

Place green tomatoes in jars and fill with hot brine.

Sterilize for 10-15 minutes from the moment the water boils.

Turn the rolled up jars upside down, cover with a thick cloth (preferably a blanket) and leave until cool.

4. Green tomatoes with garlic.

1. Water - 5 liters
2. Salt - 1 glass
3. Sugar - 2 cups
4. Vinegar - 1 glass
5. Garlic - 300 gr.
6. Sweet pepper - 5 pcs.
7. Bay leaf
8. Black peppercorns
9. Dill, parsley.
10. Tomatoes - a bucket with a mountain

How to cook green tomatoes with garlic:

Grind pepper and garlic in a meat grinder.

Greens - cut. Mix all this, cut the tomatoes crosswise on the side where there is no tail and fill with filling.

Place the tomatoes in jars, add bay leaves and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.

5. Green tomatoes “Drunk”.

Products:

Fill:

at 7 – 700 gr. jars
1. Water - 1.5 liters
2. Sugar - 4 tbsp. spoons
3. Salt 2 - 3 tbsp. spoons
4. Bay leaf - 3 pcs.
5. Garlic - 2 cloves
6. Allspice - 10 peas
7. Cloves - 5 pcs.
8. Vodka - 2 tbsp. spoons
9. Vinegar 9% - 2 tbsp. spoons
10. A pinch of hot red pepper

How to cook Drunken green tomatoes:

Pour the prepared marinade over the tomatoes, sterilize for 15-20 minutes and roll up.

The jars keep well even at room temperature.

6. Green tomatoes “Delicious”.

Products:

1. Green tomatoes
2. Bell pepper

Fill:
1. Water - 1 liter
2. Sugar - 4 tbsp. spoons
3. Salt - 3 teaspoons
4. Vinegar 6% - 100 gr.

How to cook green tomatoes “Delicious”:

Place the tomatoes and pieces of bell pepper in jars, pour boiling water over them twice, boiling brine the third time and roll up. The tomatoes turn out very tasty.
You can roll these tomatoes in tomato juice, but without adding vinegar. Make juice from tomatoes, add salt, sugar according to the recipe and cinnamon on the tip of a knife, boil for 5 minutes. Then fill the tomatoes with juice, add 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately roll up the lid.

7. Green tomatoes with gelatin “Miracle”.

Products:

1. Green or brown tomatoes

Fill:
For 1 liter of water
1. Salt - 3 tbsp. spoons
2. Sugar - 3 tbsp. spoons
3. Bay leaf - 7 - 8 pcs.
4. Allspice peas - 20 pcs.
5. Cloves - 10 pcs.
6. Cinnamon
7. Gelatin - 10 g.
8. Vinegar 6% - 0.5 cups

How to cook green tomatoes with Miracle gelatin:
Pre-soak the gelatin in warm water for 40 minutes.

Make the filling, boil it, add gelatin and vinegar to it, boil the filling again.

Pour the filling over the tomatoes and sterilize for 5-10 minutes.
The tomatoes turn out to be very tasty, everyone will be delighted with them.

8. Green tomatoes with cabbage.

Products:

1. Green tomatoes
2. Bell pepper

Fill:
1. Water - 2.5 liters
2. Salt - 100 gr.
3. Sugar - 200 gr.
4. Vinegar 9% - 125 g.
Spices:
1. Dill
2. Parsley

How to cook green tomatoes with cabbage:
Coarsely chop the green tomatoes and cabbage and place in a jar with spices. Pour boiling water the first time, let it stand for 20 minutes, the second time with the finished filling. Add 1 aspirin tablet to a liter jar and roll up.
This is my coworker’s recipe, it makes very tasty tomatoes.

According to this recipe, you can cover two types of tomatoes: with filling and in tomato juice. Add salt, sugar and a little cinnamon to the cooked tomato. Boil for 5 minutes. Pour boiled juice over the tomatoes placed in a jar, sterilize for 15-20 minutes and roll up.

Green tomatoes in tomato and cabbage have a very piquant taste.

9. Green tomatoes with apples in pink brine.

Products:

1. Green tomatoes

Fill:
1. Water - 1.5 liters
2. Salt - 1 tbsp. spoon
3. Sugar - 5 tbsp. spoons
4. Vinegar 6% - 70 g.
5. Allspice
6. Parsley
7. Apples
8. Beetroot

How to cook green tomatoes with apples in pink brine:
Place tomatoes, several apple slices and 2 small slices of peeled beets in a jar.

The rich color of the brine and taste depend on the amount of beets.

Do not add more than 2 pieces of beets, otherwise the brine will taste astringent. Pour boiling water over it for 20 minutes. Then make a filling from this water and boil it.

Pour hot brine over the tomatoes and cover with a lid.
The same tomatoes can be made without beets, and they also turn out very tasty.

10. Salted green tomatoes in barrels (pickling tomatoes).

Products:

Green tomatoes

Brine:
For 8 liters of boiled and chilled water
1. Salt - 400 - 500 gr.
2. Green tomatoes - 10 kg.

Spices:
1. Sugar - 200 gr.
2. Dill - 200 gr.
3. Hot pepper (optional) - 10 -15 gr.
4. Black currant or cherry leaves - 100 gr.

How to cook salted green tomatoes in barrels:
You can salt green, ripe and brown tomatoes, but be sure to separate them.

Green tomatoes salted in the usual way are quite tough when finished.

If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting.

Place the washed fruits tightly in a prepared container (barrel or aluminum dish) along with spices, which are placed on the bottom of the barrel, in the middle and on top, and sprinkle with sugar.

When placing the tomatoes, shake the dishes slightly and, after filling, fill with the prepared brine.

The riper and larger the fruit, the stronger the brine is made.

Cover the filled bowl with tomatoes with a tight lid or place a wooden circle with pressure on top.

Store in a cool place. After 40-50 days, salted tomatoes will be ready to eat.

11. Green tomatoes with sugar in tomato (sweet tomatoes).

Products:

1. Green tomatoes - 10 kg.
2. Black currant leaves - 200 gr.
3. Allspice - 10 gr.
4. Cinnamon - 5 gr.
5. Ripe tomatoes for tomato - 4 kg.
6. Sugar - 3 kg.
7. Salt - to taste (at least 3 tablespoons)

How to cook green tomatoes with sugar in tomato sauce:
Here is an unusual way to pickle tomatoes: instead of salt, you need to use sugar. Take green (or brown) tomatoes, sort and place in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top and sprinkle with sugar.

Thus, make the installation without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour tomato paste (from ripe tomatoes) with sugar.

Place pressure on top. For this method of pickling, green tomatoes can be blanched in boiling water for one or two minutes. This recipe can be used to make canned tomatoes in jars.

12. Green tomatoes (fresh).

13. Green tomatoes with grapes.

Products:

1. Green tomatoes
2. Grapes
3. Onion

Fill:
1. Water - 1.5 liters
2. Salt - 3 tbsp. spoons
3. Sugar - 4 tbsp. spoons
4. Vinegar essence - 1 teaspoon
5. Cloves, black allspice peas

How to cook green tomatoes with grapes:
Wash the tomatoes and place them in a jar, topping them with onions and spices.

Place a bunch of grapes on top. Fill with brine, add vinegar essence. Sterilize the jar (3 liter) for 15 minutes.

14. Green tomato salad.

Products:

1. Green tomatoes - 3 kg.
2. Bell pepper - 1 kg.
3. Carrots - 1 kg.
4. Onion - 1 kg.
5. Hot pepper to taste
Brine:
1. Sunflower oil - 350 gr.
2. Salt - 100 gr.
3. Sugar - 300 gr.
4. Vinegar 9% - 100 ml.

How to make green tomato salad:
Chop the vegetables, place in a non-oxidizing container, mix with salt, sugar, vinegar and oil.

Let sit for several hours (6-8) until they release their juices. Then boil for 30 minutes.

Place the salad in jars, add 1 aspirin tablet per liter jar and roll up.

Without tablets, such tomatoes need to be sterilized for 10-15 minutes.

15. Green tomato caviar.

Products:

1. Green tomatoes - 3 kg.
2. Carrots - 1 kg.
3. Onion - 1 kg.
4. Bell pepper - 5 - 6 pcs.
5. You can add hot pepper to taste
Fill:
1. Sugar - 1 glass
2. Salt - 3 tbsp. spoons
3. Vegetable oil - 0.5 liters
4. Vinegar 9% (1 teaspoon per liter jar)

How to make caviar from green tomatoes:
Grind all the vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless container for 5-6 hours. Then boil for 30-40 minutes, place the caviar in jars, add vinegar and roll up.

16. Green stuffed tomatoes.

Products:

1. Tomatoes - 5 kg.
2. Onions - 1 kg.
3. Bell pepper - 1 kg.
4. Garlic - 200 gr.
5. Hot pepper - 3 - 4 pods
6. Dill, parsley
Fill:
For 1 liter of water
1. Salt - 20 gr.
2. Spices to taste

How to cook green stuffed tomatoes:
Cut the top half of the tomatoes so that the core can be removed.

Fill the resulting hole with a vegetable mixture finely chopped or twisted through a meat grinder.

Sterilize: liter jars for 15-20 minutes, 3 liter jars - 25-30 minutes and roll up the lid.

17. Stuffed green tomatoes – 2.

Products:

For the filling (for 5 three-liter jars):
1. Green tomatoes - 2 - 3 kg.
2. Bell pepper - 2 pcs.
3. Garlic - 2 heads
4. Carrots - 2 pcs.
5. Dill, parsley
6. Hot pepper (optional)
Fill:
1. Water - 6 liters
2. Sugar - 300 gr.
3. Salt - 200 gr.
4. Vinegar 6% - 500 ml.

How to make stuffed green tomatoes:
Grind the vegetables for the filling in a meat grinder. Cut the tomatoes halfway, stuff with the vegetable mixture and close.

Carefully place in jars. Pour hot water over the tomatoes twice for 10 minutes.

For the third time, pour boiling marinade, add 1 aspirin tablet to the jar and roll up.

It can be done this way too. Stuff the tomatoes in the same way, place them in a pan, fill them with brine and put pressure on top. In just a few days, the stuffed tomatoes will be ready to eat.

18. Green tomato lecho.

Products:

1. Green tomatoes - 3 kg.
2. Onions -1 kg.
3. Carrots - 1.5 kg.
4. Bell pepper - 1.5 kg.
5. Spicy tomato sauce - 1 liter
6. Unrefined sunflower oil - 1.5 liters
7. Salt to taste

How to make lecho from green tomatoes:

19. Salted green tomatoes for the winter.

Our most popular and traditional green tomatoes are salted. Very tasty! At the market they are sold in large wooden barrels all year round.

Products:
1. Green, unripe tomatoes, preferably large and fleshy.
2. Celery - sprigs
3. Garlic
4. Red hot pepper
5. Brine
6. For 1 liter of cold water (from the tap) - coarse salt 70 g.
How to prepare salted green tomatoes for the winter:

Cut the tomatoes in half lengthwise, but not all the way. If the garlic is large, then cut each clove into several slices. Pepper mode for rings. Celery sprigs.
In each tomato we put several slices of garlic and 2-3 rings of pepper.

We also stuff a sprig of celery there, mercilessly folded several times, and secure all this beauty with ordinary spool threads, wrapping the tomato several times in different directions.

Market esthetes stuff the red pepper in such a way that its red tongue peeks out of the tomato.
Place a layer of celery sprigs on the bottom of a pan, or a jar (or maybe a barrel), a layer of tomatoes on top, another pepper on the sides (for those who like it), then celery again, etc. Top layer of celery.
Dilute salt in water and pour over tomatoes. We put him under oppression. A 3 liter jar requires approximately 1.5 liters of brine.
When the tomatoes stop bubbling, the brine becomes transparent - that’s it, the pickle is ready.

If you use it right away, you don’t need to do anything else. And if you want to save, then drain the brine, boil and immediately pour in the tomatoes.

You can close it either with a plastic lid or with an iron one.

This must be done immediately after pouring boiling brine.

It can be stored for a very long time, even 2 years.

The finished tomato is cut into pieces and poured with vegetable oil. You can do it without oil, as you like.

20. “Winter” salad.

This recipe contains green tomatoes in a marinade.

Products:
1. Green tomatoes - 5 kg.
2. Onion - 0.5 kg.
3. Red bell pepper - 1 kg.
4. Celery - 300 gr.
5. Parsley - 200 gr.
6. Hot pepper - 2 pods
7. Garlic - 100 gr.
8. Sunflower oil - 250 ml.
9. Vinegar - 250 ml.
10. Salt

How to prepare Winter salad:
Chop everything to taste, add salt, oil and vinegar. Leave in the refrigerator for a day.
Place into jars and sterilize for 15 minutes. Roll up.

21. Green Stuffed Tomatoes “Take Your Eyes Out.”

Products:

1. Green tomatoes - a bucket
2. Garlic - 200 gr.
3. Hot capsicum - 200 gr.
4. Leaf celery - 250 gr.

Brine:
1. Water - 5 liters
2. Salt - 250 gr.
3. Sugar - 250 gr.

How to cook green stuffed tomatoes “Tear Your Eyes Out”:

We pass everything through a meat grinder.

Wash the tomatoes and cut off the cap or cut in half, scoop out the pulp with a spoon.

Place the hot mixture into this cavity. We connect the halves together.

Carefully place in three-liter jars.

Do I need to say that we wash and sterilize the jars first?

Fill with boiling brine.

As soon as you turn off the brine, immediately pour in 250 g of vinegar. You don’t have to screw the lid on, just cover it with plastic and take it to a cool place. The mixture can be varied according to your own wishes and capabilities. You can add grated carrots and any other greens.
An invigorating snack!

22. Green tomato salad “Watercolor”.

The salad turns out very tasty and beautiful due to the green, red and orange colors in the jar. Winter table decoration.

Products:

1. Green tomatoes - 4 kg.
2. Onion - 1 kg.
3. Carrots - 1 kg.
4. Red sweet bell pepper - 1 kg.

How to prepare green tomato salad “Watercolor”:

Wash all the vegetables. We cut the tomatoes either into rings or half rings.

Onions, carrots and peppers - into strips.

Mix everything in a large saucepan or deep bowl.

Add 0.5 cups of salt. Mix again, cover the container with a clean towel and leave for 6 hours.

Then you can drain the juice.

The brine turns out delicious, let's roll it up with the salad.

Heat 2 cups of vegetable oil and immediately pour into the salad.

Add 1 glass of sugar. Mix everything. Place the salad in clean, prepared glass jars.

Sterilize for 15-20 minutes. Let's roll up. Salad ready. Admire these colors. Watercolor painting!

"Home kitchen" wishes you bon appetit!

Tomato soup with chicken broth

Ingredients:

1 large chicken breast;
6 tbsp. l. pearl barley;
5 medium potato tubers;
4 green tomatoes;
3 liters of purified water;
fine salt;
fresh greens.

Rinse the chicken breast. Carefully cut off the skin. Place in a saucepan and add salted water. Simmer until the meat is done.

Rinse the pearl barley thoroughly. 10 minutes after the chicken starts cooking, add pearl barley to it. Cook the ingredients together for another 20-25 minutes.

Remove the breast from the broth. Cut all the meat off the bone. Divide it into small pieces. Return back to broth. After boiling again, add salt, small pieces of peeled potatoes and tomatoes. Salt the mass.

Cook the first dish for another 15-17 minutes. Pour chopped fresh herbs into it. Cover the pan with a lid and leave to brew for a quarter of an hour. Pour the finished soup into bowls and add light mayonnaise to taste.

Mixed meat solyanka with green tomatoes

Mixed meat solyanka with tomatoes

Ingredients:

550 g beef on the bone;
4 potatoes;
1 kg of any smoked meats;
1 onion;
2 pcs. carrots;
350 g homemade pickled cucumbers + 1 tbsp. brine from them;
2 salted green tomatoes;
2 garlic cloves;
1 can of pitted olives;
85 g tomato paste;
salt;
sunflower oil;
spices.

Place the washed beef on the bone in a saucepan and add salted water. Cook the meat broth for 2.5-3 hours. Remove meat from pan. Carefully cut it off the bones and chop it. Strain the broth through several layers of gauze. Pour the chopped meat into it.

Add small cubes of potatoes to the re-boiled broth. Cook the vegetable for 10-12 minutes.

Peel the carrots and grate on a grater with medium holes. Finely chop the onion as desired. Grate the garlic or simply cut it with a sharp knife. Place all these ingredients in a frying pan with heated sunflower oil. After 6-7 minutes, add grated green tomatoes and pickled cucumbers chopped in the same way. Immediately pour in the brine. Cover the pan with a tight lid. Simmer its contents for 8-9 minutes over low heat.

Add tomato paste to vegetables. Add small pieces of pitted olives. After another 5-6 minutes of simmering, transfer the roast from the pan to the broth.

In a separate frying pan, fry thin strips of bacon in a little oil. It should be covered with a golden brown crust. Transfer the meat product into the broth. Immediately remove the soup from the heat, pour into bowls and top with sour cream. To taste, you can decorate the hodgepodge with fresh or dried herbs and lemon slices.

Fruit and vegetable salad “Paints”

Ingredients:

4 nectarines;
350 g salad mix;
2 tbsp. fresh strawberries;
130 g feta cheese;
2 green tomatoes;
½ tbsp. finely chopped basil;
90 g walnut kernels;
2/3 tbsp. refined oil;
½ tbsp. granulated sugar;
1 tbsp. poppy seeds;
1/3 onion;
salt;
1 tsp. Dijon mustard.

Prepare salad dressing:

Mix butter with sugar and poppy seeds.
Add very finely chopped onion, Dijon mustard, and salt.
Pour in freshly squeezed lemon juice.
Using a blender, turn the ingredients into a homogeneous airy mass.
Pour the dressing into a tightly sealed plastic container.
Close the container with a lid and put it in a cool place.

Cut the nectarine into small, even, neat pieces. Pour some of the infused dressing over them and stir.

Place coarsely torn lettuce leaves on a large plate. Place nectarine and sauce on them. Add halves or quarters of fresh strawberries, small pieces of green tomatoes, crumbled cheese, and chopped basil. Spread coarsely chopped and lightly fried nut kernels on top. Pour the remaining dressing over the appetizer and serve the treat for lunch or dinner.

Spicy green tomato salad

Ingredients:

1 kg of green tomatoes;
1 hot capsicum;
½ bunch of fresh parsley leaves;
3 tbsp. l. refined sunflower oil;
coarse salt;
2 cloves of garlic;
2 tbsp. l. apple cider vinegar;
2 tbsp. l. granulated sugar.

In a small bowl, mix the liquid ingredients – apple cider vinegar and sunflower oil. Add finely chopped hot pepper and fresh garlic through a press to the resulting mixture. Add salt and sugar to hot sauce. 2 tsp of salt will be enough. But you can adjust its quantity to your liking. Actively stir the sauce until the sweet and salty grains are completely dissolved.

Cut green tomatoes into small pieces. Place them in a glass container with a lid. Pour in the resulting aromatic mixture. Close the lid of the jar tightly and put the snack in a cool place for 24 hours.

Place the prepared tomatoes in a small bowl, sprinkle with fresh herbs. Serve as a salad with any hot dish.

Vegetable salad with corn croutons

Ingredients:

470 g corn bread;
1 large fresh cucumber;
4 feathers of fresh green onions;
½ tbsp. chopped fresh basil;
1/3 tbsp. quality olive oil;
½ tsp. chopped lemon zest;
1/3 tbsp. freshly squeezed lemon juice;
1 PC. jalapeno pepper;
1 tbsp. l. liquid natural honey;
salt;
freshly ground black pepper.

Preheat the oven to medium temperature. Cut the corn bread and crusts into equal, neat cubes. Pour onto a baking sheet and level. The crackers should lie on the surface in one layer. Place the baking sheet in the preheated oven. Bake the crackers for a quarter of an hour until deliciously golden brown. Leave them to cool at room temperature.

Cut green tomatoes into medium pieces. Pour them into a spacious salad bowl. Add fresh cucumber slices, chopped green onions and basil.

Prepare the dressing for the appetizer:

Mix finely chopped jalapeno peppers (without seeds or skin) with olive oil.
Add chopped lemon zest, salt to taste, and pepper to the sauce.
Pour in bee honey and lemon juice.
Lightly whisk the dressing with a regular fork.

Pour the mixture over the vegetables in the salad bowl. Scatter the prepared corn crackers on top.

Vegan burger

Ingredients:

2 burger buns;
1 red and 1 green tomato;
1 PC. red salad onion;
250 g beets;
90 g semolina;
1 bunch of fresh lettuce;
2 garlic cloves;
½ tbsp. vegetable oil;
½ tbsp. breadcrumbs;
2 tbsp. l. any sauce;
ketchup to taste;
spices.

Boil the beets directly in their skins until soft. Peel the finished root vegetable and cut into small cubes. Pour them into a frying pan with heated vegetable oil. Add salt, spices and crushed garlic. Fry the mass until the main liquid evaporates from it.

Add semolina to the pan. Continue frying for another 10-12 minutes. During this time, the semolina will absorb the remaining moisture from the beets. Use a masher directly in the frying pan to transform its contents into a thick, homogeneous mass. When the latter has cooled, form it into flat, wide cutlets. Roll each one in breadcrumbs and fry in a separate frying pan until golden brown. Place the resulting cutlets on paper napkins.

Place a lettuce leaf on each hamburger bun. Spread your chosen sauce on top. Place the cutlet on the base. Cover it with tomato slices of two colors, ketchup to taste and purple onion rings.

Vegan burgers are a great snack option for those losing weight.

Green tomatoes fried in batter

Green tomatoes in batter

Ingredients:

4 medium green tomatoes;
2 raw eggs;
coarse salt;
½ tbsp. corn flour;
½ tbsp. grated parmesan;
3 tbsp. l. wheat flour;
1 tsp. garlic salt;
½ tsp. ground ginger;
½ tsp. dried oregano;
1/3 tbsp. olive oil.

You need to start preparing the dish with vegetables. Cut green tomatoes into thin slices. The optimal thickness for the pieces is 0.5-0.7 cm. Sprinkle each slice with salt on all sides. Leave it like this for 12-15 minutes.

In a deep bowl, beat the contents of raw eggs. In a second wide container, mix two types of flour, all the specified spices, and chopped cheese.

Dry the green tomato slices with paper towels without wiping off the salt. First dip the pieces one at a time into the beaten eggs and then roll them in the aromatic flour mixture.

Heat olive oil in a large cast iron skillet. Place batter-coated tomatoes in it. Fry for 4-5 minutes on each side. The crust should become golden brown and crispy.

Place the finished snack on paper towels to remove excess fat. Then transfer to a serving platter and serve immediately to guests with any hot sauce.

Cucumbers with green tomatoes for the winter

Cucumbers with green tomatoes

Ingredients:

1 kg of miniature fresh cucumbers;
1 kg of green tomatoes;
½ large bell pepper;
130 g green beans;
4 garlic cloves;
70 g coarse salt;
50 g granulated sugar;
60 g chopped fresh dill;
20 g chopped cilantro;
60 ml table vinegar.

Rinse all prepared vegetables thoroughly. If necessary, scrub with a brush. Cut off the “tails” of cucumbers. Then cut them lengthwise into medium pieces. Also chop the bell pepper. Leave the beans whole. The last two components are used in the appetizer rather for beauty, so you can safely exclude them or replace them with other favorite vegetables.

Leave the tomatoes whole too. Only make deep punctures in the area of the stalk with a small fork.

Fill the prepared sterilized jars with all the mixed vegetables. Add peeled garlic cloves to each. Pour boiling water over the contents of the containers. Cover the jars with lids. After a quarter of an hour, drain the water from them into a saucepan. Pour chopped dill, cilantro, salt, sugar into it. Place the pan on the fire.

Bring the future marinade to a boil. Immediately after the first bubbles appear, pour in vinegar. Remove marinade from heat. Quickly pour it into jars of vegetables. Roll up the containers with lids, turn them over and cover with warm blankets. After 24 hours, transfer to a cold place for a long time. You can take a sample from the snack after 15 days. This is a simple, delicious recipe for the winter that every housewife can repeat.

Finger-licking green tomatoes

For 3 kg. tomatoes
200 gr. herbs: parsley, dill, cherry leaves
(or currants)
100 gr. onions (I put in every jar
chopped half an onion)
1 head of garlic
Fill:
3 liters of water
9 tbsp. spoons of sugar
2 tbsp. spoons of salt
2-3 pieces bay leaves
5 peas allspice
1 cup 9% vinegar
Vegetable oil (taken at the rate
1 tbsp. spoon per liter jar)

The same tomatoes can be cooked with another
filling (for a 3-liter jar):

1.5 liters of water
1 tbsp. spoon of sugar
1 tbsp. spoon of salt
1 tablespoon vinegar
1 tbsp. spoon of vegetable oil
First put the herbs, garlic, and vegetable oil in the jar. Then tomatoes, and onions on top. Add vinegar to the prepared filling and pour the hot marinade over the tomatoes. Sterilize for 15 minutes.

Green tomatoes stuffed with garlic

Filling (for three liter jars):
1 liter of water
1 cup granulated sugar
1 tbsp. spoon with a heap of salt
0.5 cups 9% vinegar
Horseradish, dill, parsley
Make cuts on the tomato in several places. Stick thinly sliced garlic into these slits. I cut all the tomatoes in half, and the large ones into four parts. Place green tomatoes in jars and fill with hot brine. Sterilize for 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave until cool.
My husband loves the Garlic Stuffed Green Tomatoes. In terms of taste, among canned tomatoes, men gave them first place.

Another option:

Drunk green tomatoes

Filling (for 7 - 700 g jars):
1.5 liters of water
4 tbsp. spoons of sugar
2-3 tablespoons salt
3 bay leaves
2 cloves garlic
10 peas of allspice black pepper
5 pieces. carnations
2 tbsp. spoons of vodka
2 tbsp. spoons 9% vinegar
A pinch of hot red pepper
Pour the prepared marinade over the tomatoes, sterilize for 15-20 minutes and roll up. The jars keep well even at room temperature.

Green tomatoes are “delicious”

Fill:
1 liter of water
4 tbsp. spoons of sugar
3 teaspoons salt
100 gr. 6% vinegar
Sweet bell pepper
Place the tomatoes and pieces of bell pepper in jars, pour boiling water over them twice, boiling brine the third time and roll up. The tomatoes turn out very tasty.
I covered these tomatoes in tomato juice, but without adding vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then I filled the tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled the lid on.

Green tomatoes with gelatin “miracle”

Fill:
For 1 liter of water
3 tbsp. spoons of salt
3 tbsp. spoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cups 6% vinegar
Pre-soak the gelatin in warm water for 40 minutes. Make the filling, boil it, add gelatin and vinegar to it, and boil the filling again. Pour the filling over the tomatoes and sterilize for 5-10 minutes.
I’ve never tried green tomatoes with gelatin, but I’ve heard good reviews. Therefore, I closed two portions: green and brown tomatoes.
P.S. No wonder these tomatoes were called “Miracle”. They turned out very tasty and my girlfriends were delighted with them.

Green tomatoes with cabbage

Fill:
2.5 liters of water
100 gr. salt
200 gr. Sahara
125 gr. 9% vinegar
Spices:
Dill
Parsley
bell pepper
Coarsely chop the green tomatoes and cabbage and place in a jar with spices. Pour boiling water the first time, let it stand for 20 minutes, the second time with the finished filling. Add 1 aspirin tablet to a liter jar and roll up.
This is my coworker’s recipe, it makes very tasty tomatoes.

Green tomatoes with apples in pink brine

Fill:
1.5 liters of water
1 tbsp. spoon of salt
5 tbsp. spoons of sugar
70 gr. 6% vinegar
Allspice
Parsley
Apples
Beet
Place tomatoes, several apple slices and 2 small slices of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not add more than 2 pieces of beets, otherwise the brine will taste astringent. Pour boiling water over it for 20 minutes. Then make a filling from this water and boil it. Pour hot brine over the tomatoes and cover with a lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled them for 5 minutes with vinegar, and then poured them into jars. A friend at work treated me to such delicious tomatoes.
The same tomatoes can be made without beets, and they also turn out very tasty.

Salted green tomatoes in barrels (pickling tomatoes)

Brine:
For 8 liters of boiled and chilled water
400-500 gr. salt
Spices:
For 10 kg. green tomatoes
200 gr. Sahara
200 gr. dill
10-15 gr. hot pepper (optional)
100-120 gr. blackcurrant or cherry leaves
You can salt green, ripe and brown tomatoes, but be sure to separate them. I give a recipe: how to pickle green tomatoes. Green tomatoes salted in the usual way are quite tough when finished. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Place the washed fruits tightly in a prepared container (barrel or aluminum dish) along with spices, which are placed on the bottom of the barrel, in the middle and on top, and sprinkle with sugar. When placing the tomatoes, shake the dishes slightly and, after filling, fill with the prepared brine. The riper and larger the fruit, the stronger the brine is made. Cover the filled bowl with tomatoes with a tight lid or place a wooden circle with pressure on top. Store in a cool place. After 40-50 days, salted tomatoes will be ready to eat.

Green tomatoes with sugar in tomato (sweet tomatoes)

10 kg. tomatoes
200 gr. black currant leaves
10 gr. allspice
5 gr. cinnamon
4 kg. ripe tomatoes for tomato (or tomato paste)
3 kg. Sahara
Salt - to taste (at least 3 tablespoons)
Here is an unusual way to pickle tomatoes: instead of salt, you need to use sugar. Take green (or brown) tomatoes, sort and place in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top and sprinkle with sugar. Thus, make the installation without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour tomato paste (from ripe tomatoes) with sugar. Place pressure on top. For this method of pickling, green tomatoes can be blanched in boiling water for one or two minutes. This recipe can be used to make canned tomatoes in jars.

Green tomatoes (fresh)

Green tomatoes with grapes

Fill:
1.5 liters of water
3 tbsp. spoons of salt
4 tbsp. spoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas
Wash the tomatoes and place them in a jar, topping them with onions and spices. Place a bunch of grapes on top. Fill with brine, add vinegar essence. Sterilize the jar (3 liter) for 15 minutes.

Green tomato salad

3 kg green tomatoes
1 kg bell pepper
1 kg carrots
1 kg onion
Hot pepper to taste
Brine:
350 gr. sunflower oil
100 gr. salt
300 gr. Sahara
100 ml. 9% vinegar
Chop the vegetables, place in a non-oxidizing container, mix with salt, sugar, vinegar and oil. Let sit for several hours (6-8) until they release their juices. Then boil for 30 minutes. Place the salad in jars, add 1 aspirin tablet per liter jar and roll up. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.

Green tomato caviar

3 kg. green tomatoes
1 kg. carrots
1 kg. onions
5-6 pcs. bell pepper
You can add hot pepper to taste
Fill:
1 cup of sugar
3 tbsp. spoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Grind all the vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless container for 5-6 hours. Then boil for 30-40 minutes, place the caviar in jars, add vinegar and roll up.

Green stuffed tomatoes

5 kg. tomatoes
1 kg. onions
1 kg. bell pepper
200 gr. garlic
3-4 pods of hot pepper
Dill, parsley
Fill:
For 1 liter of water
20 gr. salt
Spices to taste
Cut the top half of the tomatoes so that the core can be removed. Fill the resulting hole with a vegetable mixture finely chopped or twisted through a meat grinder. Sterilize: liter jars for 15-20 minutes, 3 liter jars - 25-30 minutes and roll up the lid.

Stuffed green tomatoes – 2

For the filling (for 5 three-liter jars):
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)
Fill:
6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar
Grind the vegetables for the filling in a meat grinder. Cut the tomatoes halfway, stuff with the vegetable mixture and close. Carefully place in jars. Pour hot water over the tomatoes twice for 10 minutes. For the third time, pour boiling marinade, add 1 aspirin tablet to the jar and roll up.

It can be done this way too. Stuff the tomatoes in the same way, place them in a pan, fill them with brine and put pressure on top. In just a few days, the stuffed tomatoes will be ready to eat.

Green tomato lecho

3 kg. green tomatoes
1 kg. onions
1.5 kg. carrots
1 kg. bell pepper
1 liter spicy tomato sauce
0.5 liters of unrefined sunflower oil
Salt to taste
Grate the carrots on a coarse grater. Cut the tomatoes and peppers into large slices, and the onions into half rings. Place vegetables in a bowl with heated oil, add tomato sauce and, stirring, cook for 1.5 hours. Add salt and cook for another 10 minutes. The lecho is ready. Place hot lecho into sterilized jars and roll up.

Tips and recipes from Nadezhda
Salted green tomatoes for the winter.

Our most popular and traditional green tomatoes are pickled. Very tasty! At the market they are sold in large wooden barrels all year round.
Green, unripe tomatoes, preferably large and fleshy.
Celery sprigs
Garlic
Red hot pepper
Brine
For 1 liter of cold water (from the tap)
70 g salt (coarse)

The finished tomato is cut into pieces and sprinkled with vegetable oil. You can do it without oil, as you like.
Bon appetit!

Winter salad

This recipe contains green tomatoes in a marinade.
5 kg green tomatoes
0.5 kg onions
1 kg red bell pepper
300 g celery
200 g parsley
2 pods of hot pepper
100 g garlic
250 ml sunflower oil
250 ml vinegar
salt
Chop everything to taste, add salt, add oil and vinegar. Leave in the refrigerator for a day.
Place into jars and sterilize for 15 minutes. Roll up.