With their own herbaceous and bland taste, green tomatoes can change with different processing methods. They are baked, fried, salted and pickled, imparting a variety of flavors with the help of aromatic spices and vegetables.
Marinated green tomatoes with garlic and carrots
The peculiarity of cooking green tomatoes is the right way stuffing. Before marinating green tomatoes with garlic, make small cuts in the top of the vegetable and place the prepared filling. Typically, garlic, carrots and peppers are the main ingredients that add a spicy flavor to green tomatoes.
Ingredients:
- tomatoes - 2.9 kg;
- onion - 70 g;
- - 5 pcs.;
- carrots - 95 g;
- garlic - 15 g;
- parsley - 10 g;
- black peppercorns - 7 pcs.;
- water - 2 l;
- sugar - 120 g;
- vinegar - 20 ml;
- salt - 85 g.
Preparation
- Wash the tomatoes, dry them and make small cuts at the base.
- Cut the peeled carrots and garlic into small slices. Chop the parsley.
- We stuff the prepared tomatoes with carrots, garlic and parsley.
- Place the tomatoes in a sterile container. Add chopped onion and peppercorns, then pour in boiling water.
- We perform the filling procedure twice. Boil the drained water again, add sugar and salt and add a bay leaf. Boil the brine, then remove, add vinegar, pour into prepared containers and roll up as usual.
Marinated green tomatoes with garlic and pepper for the winter
Sweet and hot peppers will serve as an excellent piquant addition to green tomatoes and add bright color to the preparation. The recipe for pickled green tomatoes with garlic is designed for long-term storage at room temperature in winter, therefore it includes a method of additional processing.
Ingredients:
- green tomatoes - 4.9 kg;
- sweet pepper- 1.2 kg;
- hot pepper - 35 g;
- garlic - 5 g;
- water - 2.5 l;
- sugar - 180 g;
- salt - 110 g;
- vinegar - 180 ml.
Preparation
- Cut the peeled garlic, sweet and bitter peppers into small pieces and grind in a blender.
- Cut the washed and dried tomatoes into slices and mix with pepper slices.
- Place the preparation in clean, sterile jars.
- Dissolve sugar, salt and vinegar in hot water and boil the mixture for a couple of minutes. Pour the hot marinade over the tomatoes and cover with clean lids.
- Place the jars in a wide pan filled with water and sterilize the workpiece for a quarter of an hour.
- Roll up the jars with sterile lids, wrap them up and after cooling, store them.
Green pickled tomatoes with garlic and parsley without sterilization
A simple way to prepare tomatoes without sterilization own juice, will preserve the vitamin composition and fresh taste of vegetables.
Ingredients:
- green tomatoes - 940 g;
- sugar - 15 g;
- salt - 20 g;
- vinegar -65 ml;
- garlic - 5 g;
- parsley - 15 g;
- hot pepper - 10 g.
Preparation
- Divide the prepared tomatoes into quarters.
- Chop the garlic, parsley and hot pepper and mix with the tomatoes.
- Place the mixture in a wide bowl, mix with spices and vinegar, and leave to brew overnight. After the mixture produces juice, stir and spread the workpiece over the lids.
- Place the tomatoes in the cold and take a sample after a couple of days.
- An alternative preparation involves making cross-shaped slits in the tomatoes and then filling them with garlic mixture. In this case, the marinating time will double.
Preface
Marinated green tomatoes with garlic are a great addition to various side dishes. They are used to make New Year's salads and picnic snacks. When frost is approaching, and the tomatoes at the dacha have not yet reached the required ripeness, unusual preparations for the winter from green tomatoes will be an original solution to preserve the remaining fruits. Many housewives pickle or salt them.
1 Prepare everything you need for the canning process
Home canning of tomatoes consists of primary processing of the fruit (cleaning and washing), heat treatment, packaging and sealing in containers. All operations are carried out in a certain sequence using special equipment. For home canning you need to purchase:
- 10-liter bucket with lid;
- round iron stand for hot food; its diameter should be slightly smaller than the diameter of the bucket;
- glass jars with threads and screw caps;
- ordinary jars with tin lids with rubber sealing rings; such lids are sealed with a seaming key;
- canning set with tongs, jar gripper, seaming wrench, stand for jars during sterilization, kitchen scales;
- bowl;
- cutting board;
- colander;
- green tomatoes;
- spices;
- garlic;
- vinegar (9%);
- two-liter saucepan;
- 2 potholders;
- tablespoon.
The jars are carefully inspected to ensure they are not chipped. Selected jars and prepared lids undergo a sterilization process, which kills all microbes. Take a three-liter jar (you can take a jar of any size), rinse it thoroughly with detergent. Place an iron stand for sterilizing jars in a bowl, pour water so that it touches the top edge of the stand. Place the bowl with stand over low heat. Place the jar on the stand with the neck down. After the water boils, continue to sterilize the jar over the fire for 10-15 minutes. After this, using 2 potholders, remove the hot container from the stand and place it bottom on another stand on the table. Remove the stand from the bowl, place the lid in boiling water, and keep it on the fire for 5 minutes.
2 Fill the jar with brine, sterilize and seal
We marinate the tomatoes as follows. Place spices on the bottom of a hot jar: 3-5 peeled garlic cloves, 1-2 peeled medium-sized onions, 3-5 bay leaves, 10 allspice peas, 1 sprig of dry dill with seeds, 1-2 rings of fresh chili pepper, a few thin slices of carrots, 1-3 dried clove buds. In a colander, wash the selected green tomatoes and remove the stem. Fruits should not have wormholes. We carefully place the fruits in the jar to the very top. Place a full two-liter saucepan of water on the fire and bring to a boil. Then add sugar (3 tablespoons) and salt (1.5 tablespoons) to boiling water (2 liters) to obtain the marinade, let it simmer over low heat for 5 minutes. We place a wooden cutting board in the sink, place a jar of fruit on it, fill it to the top with hot brine, and cover with a sterilized lid.
Using tongs, place a three-liter jar of fruit in a bucket of water (5 liters) preheated to boiling temperature on a round iron stand. The boiling water should touch the bottom edge of the jar neck. If there is not enough water, it is carefully added from a boiling kettle. You can only pour hot water. If you add cold water, the glass container with tomatoes will burst. Cover the bucket with a lid and wait for the water to boil. The water in the bucket should not boil too much, as there is a possibility that it will get into the container with brine and spoil the product. After the water boils, the jar of tomatoes is sterilized for 30 minutes. After this, use tongs to remove it, place it on the floor or stool, and carefully remove the lid from it, holding onto the sides. Hands should not touch the inside of the lid. The lid is placed with the outer surface on the table. Add 2 tablespoons of 9% vinegar to the jar and cover with a lid. Seaming (capping) is carried out with a seaming key. The hot glass container is placed on a cotton fabric with the neck down. After cooling, the supplies are sent to the pantry. Canned tomatoes ready. They are ready to eat after 3 weeks.
3 Recipes for canned unripe tomatoes
Marinated green tomatoes with garlic can be prepared according to the following recipe. For this you will need:
- green tomatoes;
- allspice peas;
- parsley;
- carrot;
- garlic;
- bay leaf;
- salt;
- sugar;
- dry dill with seeds;
- 9% vinegar.
Unripe tomatoes are washed, destemmed and cut in half. They are stuffed with a sprig of parsley, a piece of garlic, and a slice of carrot. The brine is prepared at the rate of 2 tablespoons of salt and 4 tablespoons of sugar per 1 liter of water. Lids and three liter jars sterilized, dry dill and bay leaf are placed on the bottom. The stuffed fruits are packed tightly into jars, filled with hot brine, and sterilized in a bucket. After this, remove the lids, add 1-2 tablespoons of 9% vinegar to the container, close the lids, and seal.
An excellent option for storing supplies for the winter are salted green tomatoes. They are prepared according to Georgian recipe. To do this you need to take the following ingredients:
- 1 kg green tomatoes;
- 200 g fresh celery leaves;
- 1 large garlic bulb;
- 1 medium carrot;
- 1 red chili pepper;
For the brine you need:
- 1 liter of water;
- 1 heaped tablespoon of salt;
- 3 dry bay leaves;
- 8 -10 peas of allspice;
- 2-3 sprigs of dry dill with seeds.
For pickling, select medium-sized, firm fruits without damage. They are washed and cut lengthwise into 2 parts, stuffed with filling. The filling is made as follows. Celery leaves are coarsely chopped. Garlic cloves are cut into thin slices. The carrots are finely chopped. Red chili peppers are cut into rings. The ingredients are thoroughly mixed and placed in the cut halves of the fruit.
After this, the brine is prepared. Water in a saucepan (1 liter) is brought to a boil, dill sprigs with seeds, allspice peas, bay leaves, and salt are added to it. The brine is boiled for 5 minutes. Then it is allowed to cool, the dill and bay leaf are removed from the brine. The tomatoes are placed in another pan, topped with dill from the brine. The contents of the pan are filled with brine and covered with a plate whose diameter is slightly smaller than the diameter of the pan. A pressure is placed on the plate and the pan is closed with a lid. To develop the process of lactic acid fermentation, the pan with tomatoes is left at room temperature for 7-10 days. After this, if necessary, it is topped up with brine and placed in the refrigerator.
Salting methods allow you to make tasty supplies for winter, which housewives often serve at the New Year and Christmas tables.
Recipe for green tomatoes with garlic will not require any special culinary skills from the hostess, especially if you have our unique recipes in your arsenal, in which we described step by step all the key stages of preparation. As a rule, green unripe fruits are laid out on the windowsill so that they can reach, and then used for cooking. different dishes. However, long-term storage causes tomatoes to lose their best beneficial properties, and also lose their pronounced taste qualities. This is precisely why it is better to use green fruits for preparations, since salads and snacks will be simply incomparable.
Recipe for green tomatoes with garlic
You can choose different cooking options when we marinate green tomatoes with garlic, you can be guided by the preparation recipes that we have already given you, but there are others, classic methods, which you might find in an old cookbook. We must remember that many of these homemade preparations have been known for decades, and even our great-grandmothers prepared similar preparations for the winter.
Perhaps when we salt green tomatoes with garlic, to some this seems a very strange option, because there are families where this product is not appreciated, so many housewives forget about such preservation. So it turns out that many housewives forget about this unripe vegetable; those who do not grow it in their garden beds can buy the fruits at the market.
To begin with, we will tell you an excellent recipe that we have in mind: it is very simple to make, so it will certainly appeal to the modern busy housewife. There is one more advantage: such options as you can prepare green tomato salad with garlic, are incredibly popular because they contain large number spicy spices, you can add them at your discretion. This option is traditionally called “Korean style” in our country, although it has already stepped quite far from the classic oriental recipe. First, let's prepare all the necessary ingredients for cooking: two bell peppers, a kilo of tomatoes, 50 ml of vinegar, four cloves, 50 ml of sunflower oil, 50 g of granulated sugar, a tablespoon of salt, you can add another quarter spoon of ground red pepper, greenfinch to taste.
This salad will be perfectly stored in jars throughout the winter months, unless, of course, your household eats it earlier, it must be stored only in the refrigerator, but if you have a dark, cold cellar, then it is ideal for storing homemade preparations .
First, prepare the greens: you need to wash them and chop them finely. Now you can wash the tomatoes, then cut them into pieces. Wash the bell pepper, remove the stem and seeds, and cut it into strips. But peeled garlic can be crushed in a garlic press or finely chopped.
All prepared ingredients must be mixed, poured sunflower oil and table vinegar, add granulated sugar and salt. Mix everything again, now you can put it in jars, then close with plastic lids. If you can’t wait to take a sample and find out how it turned out, then you can try it after nine hours; they will marinate very quickly.
Marinated green tomatoes with garlic
You should think about how to cook pickled green tomatoes with garlic, our recipes immediately come to the rescue, besides, you can add a variety of vegetables to salads; tomatoes go well with bell pepper, with zucchini, of course, and carrots, as well as onions. Some cooking methods are familiar to housewives, while others will become real culinary know-how, so you definitely want to cook exactly this recipe.
This appetizer is, in fact, stuffed peppers, but the only peculiarity is that for the filling we will use a mixture of green tomatoes and crushed garlic. You will also need other ingredients: including five kilos of Bulgarian paprika and five kilograms of green tomatoes, 300 g of garlic, one onion. But unlike the previous recipe, here you need to prepare the marinade separately, only thanks to this the pepper will be completely marinated along with the filling. You need to take two glasses of vinegar for the marinade, the same amount vegetable oil, the same amount of sugar, as well as two tablespoons of salt.
You need to peel the garlic, chop it, for this you can either finely chop it or crush it in a garlic press, choose the option that seems more acceptable to you, but remember that when you put the garlic under a press, it loses its juices. The tomatoes need to be cut into small slices, and you can begin to prepare the peppers: cut off the stem, remove the seeds, and rinse. Fill the finished pods with the green-garlic mixture. Next, place the peppers tightly in a deep saucepan, be sure to sprinkle with chopped onions and parsley.
You need to cook the marinade in a separate pan, mixing all the necessary ingredients. Pour the boiling marinade into the pan with the stuffed peppers, boil for 15 minutes, the heat should be medium so that the boil is not strong. Next, the pods must be placed tightly into sterilized bottles, pour in the marinade, and roll up with iron lids.
Salted green tomatoes with garlic
They can be completely different, because these unripe fruits can boast of their versatility; they can be used to prepare various preparations for the winter.
Other news
This type of preservation is interesting because green tomatoes are used for its preparation. They turn out very appetizing, with a spicy taste and garlic aroma. They can be served with any side dish, meat or fish. They will look great on festive table, where your guests can appreciate their taste.
This great way utilize green tomatoes and create an original and appetizing dish from them. Preparing canned green tomatoes does not take much time. All you need to do is prepare the vegetables, peel and chop the garlic, stuff the tomatoes with it and pour the prepared brine over it.
We will prepare pickled green tomatoes with garlic, garlic will not just be added to a jar, we will stuff each tomato with it, instead of regular vinegar we will use apple cider vinegar.
Due to the fact that green tomatoes contain a large amount of acid, they are well preserved long time. Instead of a preservative, the recipe uses a small amount of apple cider vinegar, which makes this product healthier.
For the marinade:1 liter of water;
1/2 tbsp. apple cider vinegar;
3 tbsp. Sahara;
1 tbsp. salt.
How to cook stuffed pickled green tomatoes with garlic
1. Rinse green tomatoes under running water and dry them with a paper towel. 
Peel the garlic and cut into thin slices. Remove from hot pepper core and grind it.
Cut off the tops of the tomatoes and stuff them with garlic. 
Place the tomatoes in sterilized jars, alternating them with hot peppers. 
Prepare a marinade of sugar, salt and apple cider vinegar and put it on the fire. 
After the vinegar mixture boils, carefully pour it into the jars and cover them with lids. 
Place the containers with green tomatoes in the oven and turn it on at 100 degrees.
Warm up the jars for 20-30 minutes, close them tightly with lids, cover with a warm blanket and leave for 20-25 hours. 
Store pickled green tomatoes in your pantry or cellar.
Adviсe:
1. Green tomatoes in the recipe can be replaced with brown or red ones.
2. The amount of hot pepper in this preparation can be adjusted at your discretion.
