Stuffed tomatoes for the winter. Green tomatoes stuffed for the winter - a delicious snack

To prepare stuffed green tomatoes for the winter, you need to take onions, carrots and spices. There are many options for preparing vegetable marinades. By changing the composition and ingredients, you can get a spicy, spicy snack that will decorate any table in winter.

How to cook stuffed green tomatoes

To prepare unripe tomatoes, you need to take into account some nuances.

Important! For pickling, fruits with a yellow barrel are suitable, and not dark green.

They are washed under running water, then cross-shaped incisions are made in the upper part to get a cavity where the filling is placed.

Stuffed green tomatoes for the winter without sterilization

The number of products is presented based on a 3-liter jar.

For a recipe for the winter take:

• medium-sized fruits - 10 pcs.;
• celery - 2-3 branches;
• 5 cloves of garlic;
• red pepper (bitter) - 2 pods.

To prepare the filling, dissolve 75 g of salt in a liter of water, bring to a boil over medium heat.

1. Green tomatoes are washed and cut lengthwise. You should get 2 stapled halves.
2. Celery, garlic and pepper finely chopped.
3. About 10 g of chopped spices are placed in each vegetable, the halves are fastened with a thread.
4. Layers of vegetables and celery are placed in clean jars, hot filling is added, and allowed to cool.
5. As soon as the bubbles on the surface disappear and the liquid becomes transparent, the container is covered with a lid and the pickles are allowed to brew for 2 days.
6. Then the jars are put in the refrigerator.

Green tomatoes stuffed for the winter in a cold way

The presented ingredients are enough for about a couple of 3-liter containers. You need to take products:

• unripe tomatoes - 2 kg;
• carrots and hot peppers - half the fruit;
• cilantro and coriander 3 g each;
• parsley and celery - 1 small bunch each;
• salt - 100 g.

1. All vegetables and herbs must be finely chopped or chopped in a blender.
2. Washed tomatoes are cut in half, but not completely. You should get bonded slices. Between them lay the spicy mixture.
3. Stuffed vegetables are put in a container, covered with salt.
4. Pour everything with boiled cold water to the top. If you like pickled fruits, you can fill the container with warm water.
5. The bottle is covered with a lid and cleaned in a cold place.
6. After 14 days, vegetables stuffed with herbs are ready.

Instant Stuffed Green Tomatoes

Pickles according to this recipe are prepared in a day. Spicy aroma and sharpness are the best combination for marinated dishes.

For cooking take:

• unripe green tomatoes - 1 kg;
• 1 PC. sweet bell pepper;
• 3 small cloves of garlic;
• 25 g of table salt;
• 50 g of sugar;
• 2 tbsp. l. vinegar (9%);
• a small bunch of parsley.

Store the pickled product in the refrigerator or cellar. This is the fastest and easiest recipe for stuffed green tomatoes for the winter.

Green stuffed tomatoes in a bowl

For 1 kg of unripe tomatoes, you need to take the following ingredients:

• carrots - 3 medium root crops;
• 1 pc. Bulgarian and hot peppers;
• 20 g of garlic, dill, parsley;
• 2 bay leaves.

40 g of salt and 10 g of sugar are dissolved in 1 liter of water - this will be a brine.

1. Fruits take the average size, elastic. They are washed. Make cross cuts.
2. All vegetables and herbs must be thoroughly washed, peppers must be cleaned of seeds, chopped. You should get a mushy mixture, with which the fruit is stuffed, trying not to break the slices.
3. In a large saucepan spread vegetables in 1 layer, add bay leaves.
4. The brine must be heated until the bulk ingredients are completely dissolved, but do not boil. Fill a container with hot liquid.
5. As soon as the brine has cooled, oppression is placed on top of the pan. Leave the vegetables to ferment for 3 days at room temperature.
6. After that, they can be transferred to jars and put in the refrigerator.

The recipe for green stuffed tomatoes in a saucepan is simple, the dish turns out to be spicy and original. In winter, such an appetizer will suit any table.

Stuffed green tomatoes in a bucket

Barrel unripe green tomatoes are very tasty. But in a city apartment, pickling in a large capacity is not possible. Housewives got used to salting them for the winter in ordinary household buckets of 5–10 liters.

Ingredients for 3 kg of tomatoes:

• carrots and hot peppers - 1 pc.;
• garlic - 8 cloves;
• parsley, dill - a bunch.

The brine is prepared as follows: 25 g of sugar and vinegar, 50 g of salt are dissolved in 1 liter of water, the liquid is boiled.

1. Grind vegetables and herbs in a blender.
2. Cross-shaped cuts are made on tomatoes. Stuff them with spicy puree with a teaspoon, put in a bucket.
3. Vegetables are poured with brine cooled to 70 ° C. For 3 kg of tomatoes, it will need 2 liters. The liquid should completely cover the vegetables in the bucket.
4. They are covered with a small lid and put under oppression.

   Important! To ferment vegetables, you can leave them in a warm place. They will salt well at room temperature.

5. After 4 days the dish is ready. Pickled tomatoes are laid out in jars and put in the refrigerator until winter.

Recipes for Stuffed Green Tomatoes for the Winter

Green tomatoes stuffed with garlic and pepper

For 5 kg of tomatoes take:

• sweet bell pepper - 5 pcs.;
• salt - 180 g;
• sugar - 375 g;
• vinegar - 250 g;
• dill, parsley - to taste.

For brine: salt and sugar are dissolved in 5 liters of water, a bay leaf, 5–10 sweet peas are added, and boiled. Remove from heat and pour in a glass of 9% vinegar.

Green tomatoes stuffed with carrots and garlic

For 5 kg of tomatoes take:

• carrots - 2 pcs.;
• minced garlic - 1 tbsp.;
• salt - 180 g;
• sugar - 375 g;
• vinegar - 250 g;
• dill, parsley - to taste.

1. To prepare the brine, it is necessary to dissolve in a liter of water 25 g of salt and vinegar, sugar - 10 g.
2. The filling is put on the stove, boiled. After 2 minutes, remove the pan from the heat, pour in the vinegar.
3. For the filling you will need carrots and garlic. The root crop is thoroughly washed and cut into thin slices. The cloves are peeled, each is cut lengthwise into plates.
4. Cut the washed tomatoes in half. Between the slices insert a circle of carrots and a clove of garlic.
5. Stuffed fruits, herbs, peppers are laid out in clean jars.
6. Vegetables are poured with hot brine and sterilized for 30 minutes, the jars are rolled up.

Green tomatoes stuffed with garlic and herbs

Based on 3 kg of tomatoes, you need to take 2 heads of garlic, dill, celery - to taste. According to the recipe for harvesting green tomatoes stuffed with garlic for the winter, first of all, prepare the filling.

For her, make the following solution:

• clean water - 6 l;
• salt - 250 g;
• sugar - 350 g;
• vinegar - 2 tbsp.

1. Rinse the greens, peel the garlic. Cut or interrupt the ingredients with a blender.
2. Wash the tomatoes, make cuts. Fill them with garlic mixture, put in clean jars.
3. Dissolve salt and sugar in water, boil the liquid, add vinegar.
4. Still hot, pour into jars with vegetables, sterilize for 15 minutes, roll up.
5. You can use cold brine, but do not roll up the jars.
6. Put pickles under pressure to ripen for 2 days in a warm place, then put in the refrigerator. You can eat them without waiting for winter.

Green tomatoes stuffed with spicy stuffing

For the recipe you will need 5 kg of tomatoes and other ingredients:

• parsley, dill, celery - 1 large bunch each;
• garlic - 4 heads;
• chili peppers - 2 pcs.

Important! For brine, you need to take half a glass of sugar, a glass of salt and vinegar.

Green tomatoes stuffed with garlic and hot peppers are ready.

Preservation of green tomatoes for the winter

Unripe fruits are good in combination with spicy ingredients. But their taste in tomato sauce is also well revealed. You can cook this simple dish in jars for the winter.

You need to take the following ingredients:

• 2 kg of unripe fruits;
• 1 liter of tomato;
• hot pepper - 2 pods;
• garlic - 2 heads;
• vinegar - ½ tbsp.;
• add salt and sugar to taste.

Terms and conditions of storage

Canned fruits stuffed with any vegetables are stored at room temperature not higher than + 20 ° C for 24 months. If it is warm in the pantry in winter, the cans with preservation must be transferred to the cellar or put in the refrigerator.

Pasteurized canned food is stored for 24 months at a temperature not exceeding +15 ° C in a pantry or cellar. After a few months, it is best to store them in the refrigerator.

Important! Pickled fruits that have not undergone heat treatment are stored in the refrigerator in winter, no more than 6 months, at a temperature of 0 to + 2 ° C.

Conclusion

Stuffed green tomatoes for the winter are easy to prepare according to each of the proposed recipes. Fans of spicy, pickled dishes in winter will appreciate each of the proposed recipes. They can be complicated and improved ad infinitum, adding new ingredients and flavors.

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

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

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

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

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

This is the most popular recipe. Yes, if you just salt whole tomatoes, it will not turn out so interesting. If you cut them and put a spicy stuffing of garlic and carrots inside, then it will turn out much more refined.

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

Ingredients:

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

How to cook these tomatoes

And let's start with the preparation of a spicy filling. To do this, simply rub the carrots and garlic on a fine grater (of course, we clean them in advance). Here we also add a little pepper. Black, red - depending on the required degree of sharpness.

Rinse the tomatoes in advance, remove the dried particles of the stalks (if they stick out where). We take one tomato, make an incision on top with a knife. The incision is deep, but not all the way to the end. It is important for us that the tomato does not fall apart into halves.

You do not need to clean out all the insides of tomatoes. Now slightly open it and put a little stuffing inside. We do this with every tomato.

The resulting blanks are placed in jars, which are pre-washed with boiling water. The denser we lay, the less brine is required, and the greater the product yield.

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

As the brine begins to boil, pour vinegar into it, mix and remove from heat. While hot, you should quickly fill them with jars of tomatoes.

Next, the filled jars should be sterilized in a water bath. To do this, put them in a large pot of almost boiling water, lay a towel on the bottom. Do not forget to cover the top with lids (rinse them with boiling water beforehand).

The water should cover a little more than half of the jar. Sterilize over medium heat for about 10 minutes. Next, twist the lids, turn the jars over and put them in a dark, warm place, you can still cover them with a blanket on top. As soon as they cool down completely, it will be possible to descend into the basement.

Here, in fact, that's all. Only the most difficult thing remains - to wait for winter to finally try this yummy!

Pickled green tomatoes with beets, peppers and carrots

And these are just unrealistically delicious tomatoes, I think the best recipe from the entire collection.

Its charm is not only in the use of additional vegetables: beets, bell peppers, carrots, garlic, herbs and all sorts of spices. This appetizer has the most beautiful appearance, it will decorate any holiday table! At the sight of these tomatoes there is an irresistible desire to try them.

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

• Green tomatoes - 3 kg.
• Beets - 100 g.
• Carrots - 110 g.
• Sweet pepper - 100-150 g.
• Garlic cloves - 100 g.
• Apples - 2 pcs.
• Dill, parsley - 110 g.
• A mixture of peppers (peas) - 4 tbsp. spoons;
• Salt - 100 g.
• Sugar - 0.5 cups;
• Vegetable oil - 100 ml.
• Vinegar 9% - 0.5 cups;
• Water - 1.5 liters;
• Optional chili pepper - a couple of pods;

Cooking without sterilization with hot brine

1. Let's start with a fairly simple step - chopping all vegetables except tomatoes. Of course, first we clean everything and rinse well.
2. Grate carrots and beets on a coarse grater. Remove the core with seeds from the pepper, and finely chop it. Mixing everything together is not necessary, we will take a little bit from each pile.
3. Garlic is either squeezed out with a special crusher, or on a fine grater. Finely chop fresh herbs. In addition to dill and parsley, you can add any other herbs.
4. Cut the tomatoes into 4-6 slices depending on the size.
5. That's it, now rinse the jars with boiling water and conveniently place them on the table. Put some carrots, beets on the bottom, then there is a layer of tomatoes, now a little greens, peppers, tomatoes again and alternate this way to the very top. As you can see, there are no strict rules here - everything is done intuitively and individually.
6. Since this recipe is without sterilization, you need to at least boil the brine so that there is less risk of swelling of the cans. To do this, pour water into the pan, pour sugar, salt and pepper into it, bring to a boil. Next, add oil and vinegar, mix and remove from the stove.
7. Fill the jars with marinade, twist the lids washed with boiling water. We turn the jars upside down, cover with some kind of cloth and wait until they cool completely.

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

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

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

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

Ingredients:

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

2 cooking methods

1. The first method is simple, unpretentious, and you can try this snack in 10-12 days. In fact, this can be considered lightly salted, pickled, cask, and so on and so forth.
2. Rinse the tomatoes thoroughly, then make a deep incision on top of each, not reaching the end (to the stalk). Open each tomato slightly and rub the inside thickly with salt. We put everything in one cup - let it lie for now and let the juice flow.
3. Now let's make a spicy green filling. Rinse garlic, pepper, herbs with water and chop finely. Salt a little and mix well.
4. We stuff our tomatoes with this spicy and very fragrant stuffing. We just open it and lay it down as much as we like.
5. We put the stuffed tomatoes in a jar, salad bowl or bucket. Everything should be tight, you can even put a small load on top. Tomatoes will release juice, and this juice will play the role of brine. We sort it out every 2 days so that each tomato has time to salt as much as possible. After 10 days, you can already try.

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

Now boil water 1-1.5 liters. We add a tablespoon of salt to it, 1-2 tablespoons of sugar, about 100 milliliters of vinegar (you can use 9 percent). We mix and pour these jars with boiling brine. Then you can already tighten the lids, but if you want, you can also steam in a water bath in boiling water for about 10 minutes.

With garlic and bell pepper (with sterilization)

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

Everything is standard, but also tasty as expected.

We will need:

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

cooking process

1. Finely chop or chop greens, two peppers and garlic in a blender. Mix everything in one bowl. If desired, you can add something else here, the same horseradish leaves.
2. Wash the tomatoes and cut into halves or quarters.
3. Sterilize the jars, put some greens on the bottom, then comes the tomato layer, then the greens again - alternate until the ingredients and jars run out.
4. Now let's boil the brine. To do this, boil water in a saucepan, dissolve sugar and salt in it, pour peas and lavrushka here for flavor.
5. Pour in the vinegar, stir, carefully pour into jars. Cover with sterilized lids. For a guarantee, you can sweat for another 10 minutes in a water bath (we lower it into boiling water on a rag) - then they will definitely not become cloudy and will not explode.

Stuffed with horseradish and garlic

And here we pickle green tomatoes with horseradish root, garlic and parsley. And most importantly, we will put all the above greens inside the tomatoes so that they are soaked through.

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

How to make this blank

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

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

Yes, delicious, yes beautiful and very, very spicy. I warn you, this is not some light piquancy, but a fiery sharpness!

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

We will cook in 1-2 liter jars.

Required products:

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

Step-by-step preparation without post-sterilization

1. In washed jars, we put a couple of leaves of different greens, a few cloves of garlic on the bottom. Pour pepper, chopped capsicum and ground hot here.
2. Next, we tamp the tomatoes, cover with a couple more leaves on top. If the tomato is too big, you can cut it into 2 or even 3 parts. In this I see the advantage of blanks from green tomatoes - they retain their shape and elasticity.
3. Now boil water, add sugar and salt, based on the above proportions.
4. Pour the tomatoes with brine, after 5 minutes drain back and boil again. We repeat this procedure 2 more times.
5. Pour a third time (last), add vinegar essence in a proportion of about 0.5 teaspoon per 1 liter jar. For 1.5 liters, you can already have 1 tablespoon of vinegar.
6. Roll up with special lids, put upside down and cover with a thick towel. In a day, you can clean it in the underground, basement or just in the closet.

As you understand, the preparation of such winter snacks is approximately the same everywhere. The difference is only in seasonings, which affect the final taste. I wish you delicious preparations, good mood and bon appetit in advance. You can subscribe to the group in contact to be aware of new materials.

At the end of the vegetable season, green tomatoes often remain in our garden, and you don’t know what to do with them. So, I decided to make a selection of recipes and prepare pickled green tomatoes for the winter. And we will cook pickled green tomatoes according to the following recipes.

Georgian-style pickled green tomatoes for the winter

Based on two 1 liter jars.

We need:

• 1 kg green tomato
• 2 tbsp sugar
• 1 carrot
• 3 tbsp vinegar 9%
• 1 hot pepper
• 2 cloves of garlic
• 1 tbsp salt
• 700 ml water

Cooking:

1. At the beginning we prepare the filling. Grind hot pepper (without seeds), carrots and garlic in a blender.

2. Washed tomatoes, cut crosswise, not completely, and put the stuffing in the tomato. Put in sterilized jars.

3. Pour sugar and salt into the measured water, set to boil, after dissolving the sugar and salt, pour in the vinegar.

4. Pour the finished marinade into tomatoes, cover the jar with a lid and sterilize for 10 minutes. Next, we twist the jars, turn them over and wrap them for a couple of hours, then air cooling.

Spicy Pickled Green Tomatoes

Based on 6 liter jars

We need:

• 5-6 kg green tomatoes
• 1 kg carrots (to taste)
• 1 head of garlic
• 1 bunch of parsley
• 12 laurels
• 30-40 peppercorns
• hot pepper to taste

For marinade:

• 3 liters of water
• 1 tbsp sugar
• 0.5 tbsp. salt
• 2 tbsp vinegar essence 70%

Cooking:

1. We take green tomatoes of medium size, for easy passage of the neck of the jar. We cut them crosswise, not completely.

2. Peel the carrots and garlic and cut into thin circles, and tear the parsley leaves from the stem. We form such piles: carrots, parsley leaves and garlic.

3. With these piles we stuff green tomatoes, laying them in the cut.

4. Put two bay leaves, 6-8 black peppercorns, chopped hot pepper (to taste) in a sterilized jar, put tomatoes. Pour in boiling water and keep covered for 10 minutes.

5. Next, drain the water and prepare the marinade. For 3 liters of water, add sugar, salt and boil, as soon as they have dissolved, add vinegar essence. Boiling marinade, carefully fill the jars, roll up the lids. Banks, turn over and wrap.

Tomatoes can also be sterilized, for this, pour them with hot brine: - for 5 liters of water, 200 g of salt, 400 g of sugar, and sterilize a 3 liter jar for 10 minutes, then pour 1 tsp. vinegar essence 70% and roll up. Such tomatoes are perfectly stored in the apartment.

Pickled Green Tomatoes with Peppers and Garlic

Based on two 2-liter jars

We need:

• 3 kg green tomatoes
• 3 large heads of garlic
• 3 pods of hot pepper
• 3 bay leaves
• 10-12 peppercorns
• 2 pcs dill umbrellas

For marinade:

• per 1 liter of water
• 1 tbsp with a hill of salt
• 3 tbsp sugar, with a small slide
• 6 tbsp vinegar 9%

Cooking:

1. Finely chop the parsley. Grind hot pepper and garlic in a blender. We mix everything until a homogeneous mass.

2. Cut green tomatoes and fill with this mixture.

3. Put dill, bay leaf, peppercorns in a jar (sterilized), and put tomatoes of different sizes tightly on top. Fill with prepared boiling water and close the lid, stand for 20 minutes.

Cold-salted green tomatoes, like cask

Output: one 3-liter jar

We need:

• 2-2.5 kg green tomato
• 2 sheets of horseradish
• 3 pods of hot pepper
• 1 horseradish root, palm sized
• 1-2 bell peppers, not large
• 9 cloves of garlic
• 5 sheets of cherries and currants
• 5-6 peppercorns

For brine

• 1.2 liters of water
• 3 art. l. with a hill of salt

Cooking:

1. Put in the jar:

Currant and cherry leaves;

- horseradish leaves cut in half;

- Bulgarian pepper, cut into small pieces 3 x 3 cm;

Horseradish root chopped into strips;

- peppercorns.

2. We clean the green tomatoes from the stalk, and put the pieces of garlic in the cut out funnel.

3. For a cold marinade, we will use filtered or well water. To determine the amount of water, first pour into the jar, and then drain it. Next, pour salt into the water, stir until completely dissolved, then pour it back into the jar. We cover with a nylon lid and take it out to the basement. Try tomatoes in a month.

Marinated Korean-style green tomatoes, spicy

We need:

• 1 kg green tomato
• 3 hot peppers, assorted colors
• 1 large sweet pepper
• 1/4 tsp ground hot pepper
• 8-9 garlic cloves
• 50 ml vinegar 9%
• 50 ml vegetable oil
• 1 tbsp salt with a slide
• 2 tbsp heaping sugar

Cooking:

1. Cut the tomatoes into 6 parts, remove the stalk from large ones, and put them in a bowl.

2. Cut the hot pepper into strips, 2 x 1 cm in size, sweet pepper - a little larger. Squeeze the garlic through the garlic press. And put all these ingredients in a bowl with tomatoes.

4. Then we transfer the mixture into jars (sterilized) and roll it up. We take it out into the cold.

If we want to try the tomatoes earlier, put them in the refrigerator for 12 hours, then you can try.

canned green tomatoes for the winter

Based on the output of two 2-liter cans

We need:

• 4 kg green tomatoes
• 2-3 dill umbrellas
• 1 bunch of parsley
• 6 cloves of garlic
• 1 horseradish root

For brine:

• 2.5 liters of water
• 100 g salt
• 200 g sugar
• 250 ml vinegar 9%

Cooking:

1. Put dill, chopped parsley, garlic, horseradish root in a jar, put it all on the bottom.

2. Cut the tomatoes crosswise into 4 parts and put on top of the greens.

3. Pour the jars with tomatoes with boiled brine and set to sterilize, covering with lids. Sterilize for 15 minutes and close tightly. We wrap the jars in warm for 12 hours, then cool.

Green tomato salad for the winter 2 recipes

1st recipe

We need:

• 3 kg green tomatoes
• 1 kg sweet pepper
• 1 kg carrots
• 1 kg onion
• 1 kg red tomatoes
• 500 g sunflower oil
• salt and sugar to taste

Cooking:

From these products, 5 liters of salad are obtained.

1. Cooking vegetables for salad: cut tomatoes, onions, sweet peppers into half rings. Carrots and red tomatoes, grate on a coarse grater. We mix everything, with the addition of sugar and salt to taste, put on fire, from the moment of boiling we note the time. Boil under the lid for exactly 1 hour, over medium heat.

2. 15 minutes before the end of cooking, add vegetable oil. We shift the salad into prepared jars, cork, and wrap it warm.

You can sterilize the salad, but then leave all the chopped vegetables for 4-6 hours to let the juice go, then transfer them to jars and sterilize for 40-50 minutes. Air cooling.

2nd recipe

We need:

• 10 l bucket of tomato

For brine:

• 5 liters of water
• 1 cup (200 g) salt

For seasoning:

• 20 red bell peppers
• 300 g garlic
• 1 st. Sahara
• 1 tbsp 9% vinegar
• 0.5 l vegetable oil
• salt to taste

Cooking:

1. Green tomatoes cut into 4-6 parts, put in a bowl and pour boiling brine. We stand for 3-4 hours (bitterness will go away), after cooling, drain the brine.

2. Cooking the seasoning: twist the sweet pepper and garlic into a meat grinder or blender, add sugar, vinegar and vegetable oil, salt to taste, and put on the stove.

3. After the seasoning boils, put the tomatoes in it and boil for 20 minutes. Arrange in banks and roll up. Wrap up with a warm blanket.

Prepare for health! Enjoy your meal!

In our family, green stuffed tomatoes have always been on a special account; for the winter, they are an ideal snack for your favorite fried potatoes and meatballs.

There may be videos with such recipes on the World Wide Web, but there is no guarantee that this is exactly what I have known since childhood. I asked my grandmother to give recipes and this is surprising: they are not written down anywhere by my grandmother. She keeps them in her head and cooks from memory. Grandmother's tomatoes turned out very tasty, spicy, salty, spicy and not very. Today I am sharing recipes.

Green tomatoes stuffed with carrots and garlic for the winter

I want to draw your attention: for my preparations, I take medium-sized tomatoes, with the same degree of maturity and oblong shape. Thus, the same taste can be achieved.

What products do we need to harvest tomatoes with carrots and garlic:

• 2 kg of green tomatoes;
• 3 pieces of medium carrots;
• 1 head of peeled garlic.
• And for the marinade we will prepare:
• 3 liters of water;
• 140 g of granulated sugar;
• 15-20 black peppercorns;
• 50 g of vegetable oil (3 tablespoons);
• 70 g of table salt;
• 200 ml of table vinegar, concentration 9%;
• 2-3 leaves of laurel.

1. Peeled garlic cloves and carrots cut into circles. Not too thick - this applies to carrots - no more than 2-3 mm.
2. We cut clean and dry tomatoes on the opposite side of the stalk, so that one circle of carrots and garlic fits.
3. In sterile jars as tightly as possible, but without damage, we put the tomatoes.

Remember how to sterilize jars? I do it simply: rinse thoroughly with hot water and soda, pour boiling water over 3 fingers and put in the microwave for 3 minutes. Then I drain the water, wipe it dry with a clean towel and you're done. I prefer the “waffle” towel, after it there are no fibers left, and it perfectly absorbs the remaining water.

We prepare the marinade as follows:

1. Pour all the ingredients, except vinegar, into a saucepan and put on fire.
2. Cook until boiling over high heat, then you need to reduce the fire and simmer the marinade for another 10-15 minutes.
3. Remove marinade from heat and now add vinegar.
4. Pour marinade into jars with tomatoes and set to sterilize for 15-20 minutes.
5. Then roll up with sterile lids and you're done.
6. I prefer stuffing tomatoes with garlic and parsley, as I don't really like cilantro. It is spicy and, in my opinion, overly fragrant.

Do not forget! When sterilizing in a saucepan, a cloth or towel should be placed on its bottom. Otherwise, the glass of the jar will crack and all the painstaking work will be in vain.

Tomatoes prepared according to the following recipe have a rich taste. Pickled tomatoes stuffed with hot peppers and garlic in Georgian style is one of the oldest recipes that gives variety on the table in the cold winter period. If you want to “pluck out your eyes” tomatoes, then you can stuff them with horseradish and garlic. Or celery and cayenne pepper.

Pickled tomatoes stuffed with hot pepper and garlic in Georgian style

I share the recipe. To prepare this savory snack, you need the following products:

• 1 kg of green tomatoes;
• 5 garlic cloves;
• 1 pod of hot pepper;
• Parsley, cilantro, celery, dill and basil.

Green tomatoes stuffed for the winter are often called Georgian snacks. Unripe tomatoes are a popular vegetable in this country.

1. Tomatoes need to be washed and dried.
2. Make 4 cuts on the side opposite from where the stem grows.
3. Skip the garlic under pressure, finely chop the greens and pepper.
4. Mix everything and stuff the tomatoes.

The marinade for our preparation is very simple, the recipe:

1. Bring water to a boil 1 liter per 700 gram jar.
2. The water boils, remove it from the stove and add a tablespoon of vinegar.
3. Pour into jars, with pre-packed tomatoes stuffed with herbs and garlic, sterilize for 20-30 minutes.
4. Close with sterile lids, burn to cool completely and store in a cool place.

Please note: for any preparation with whole or stuffed green tomatoes, you need to take the fruits strictly without damage. Tomatoes must be firm and elastic, otherwise, you will not achieve the desired taste.

Green tomatoes stuffed with cabbage for the winter without sterilization

Cooking products:

• 8-10 pieces of green tomatoes;
• A small head of cabbage (it is better to take a young one);
• Dill seeds;
• parsley greens (to taste);
• 500 ml of table vinegar (9%);
• 500 gr. granulated sugar;
• 250-300 gr. coarse salt;
• 10-15 black peppercorns;
• 5 liters of water;
• Several laurel leaves.

How to cook:

1. Cut clean and dry tomatoes crosswise.
2. Grind cabbage leaves (as for sauerkraut - thin straws), finely chop the garlic or pass through a press. Mix them and stuff the tomatoes.
3. At the bottom of clean and sterile jars we lay bay leaves, peppercorns and dill seeds.
4. We complete the jars with tomatoes and pour boiling water.

Set aside and prepare the marinade:

1. Pour water into a saucepan, put salt, sugar and bring to a boil.
2. Pour vinegar into the boiled brine for 15-20 minutes.
3. Next, drain the boiling water from the cans of tomatoes and pour the marinade.
4. We twist the lids, wait for complete cooling and remove the canned tomatoes for storage.

Recipes without sterilization reduce preparation time.

The next simple recipe.

Tomatoes stuffed with celery in a saucepan

For this we need:

• Green tomatoes - the quantity determines the size of the pan in which the tomatoes will be cooked;
• Red hot peppers in pods. Again, the amount is determined by taste preferences;
• Celery root;
• Water for brine and salt at the rate of 1 tablespoon per 1 liter of water.

In the tomatoes we make a pocket by making a cross incision. Put grated celery and finely chopped pepper into the resulting cavity. We put the tomatoes in a saucepan and pour the brine (salt with water). Filled and put in the refrigerator for 25-30 days. Such salting is called the "cold method", because the brine is cold. Salt and hot peppers are natural preservatives that keep tomatoes from spoiling. Such tomatoes can well be called pickled. The recipe is akin to cabbage in a barrel and is made without vinegar.

Interesting: there are hostesses who prefer to make blanks in jars under a nylon lid. Green stuffed tomatoes are no exception. But you need to understand that such a product is not stored for a long time.

Korean-style stuffed delicious green tomatoes

This is a recipe for pickled tomatoes, for lovers of spicy Korean snacks.

• 1 kg of green tomatoes of medium size;
• 1 large carrot;
• 1 head of garlic;
• 1 onion;
• 2 tablespoons of granulated sugar;
• 1 tablespoon fine salt;
• A pod of hot pepper;
• A bunch of fresh parsley;
• coriander seeds;
• 30 ml of table vinegar (9%).

Cooking process:

1. On clean tomatoes, make a deep cruciform cut.
2. Grate carrots on a special grater. If there is none, then nothing critical, a standard coarse grater will do.
3. Add salt and sugar to carrots. Mix well so that the carrots give juice and begin to soften.
4. Add chopped greens and garlic to carrots.

1. Pour oil into a hot frying pan, and fry the onion, cut into half rings.
2. When the onion becomes a little golden, add finely chopped pepper and coriander seeds.
3. In a flat dish with high edges, lay out the tomatoes stuffed with carrots so that they fit snugly against each other in one layer.
4. Pour hot oil and vinegar on top.
5. Press with oppression and leave for 12 hours (minimum).
6. Appetizer with garlic and hot pepper is a pronounced Korean product with a special taste.

At first it may seem that there is not enough oil for a good pickling, but the tomatoes will give juice and everything will be enough.

Green tomatoes stuffed for the winter are a variety of snacks, you just lick your fingers, they turn out so delicious.

Choose the best, interesting and proven recipes for green tomatoes with garlic on the website. Try variations with a variety of fragrant greens, bell and chili peppers, carrots. Create an amazing snack from a seemingly junk product. Appreciate the charm of various marinades.

When choosing green tomatoes, sort them according to the degree of maturity, as well as by size. It is not advisable to mix brown and green tomatoes in one container. Ideally, fruits of medium caliber, greenish-milky tone, without damage and stalks, are suitable. Spicy, sweetish, spicy, pickled, pickled, stuffed - there are quite a few ways to cook green tomatoes. The result, in any case, will be great.

The five most commonly used ingredients in green tomato garlic recipes are:

Interesting recipe:
1. Make "minced meat": in a blender, kill greens, garlic, pepper.
2. Salt, stir.
3. Rinse the tomatoes, cut them in half or make a cross cut.
4. Carefully stuff with the spicy salt mixture.
5. Place “umbrellas” of dill, a few peas of bitter and allspice, cloves, leaves and horseradish root, bay leaf at the bottom of a clean dish.
6. Tamp the tomatoes tightly.
7. Pour warm brine.
8. Leave in a cool place for a couple of weeks.

Five of the fastest recipes for green tomatoes with garlic:

Helpful Hints:
. Before blanks, it is more correct to clean the containers with baking soda, rinse thoroughly with water and sterilize. After such processing, the banks will not explode.
. It is convenient to sterilize jars for preservation in the microwave (10-15 minutes). Just pour half a glass of water into each.
. Very small, smaller than a walnut, green tomatoes are best avoided. They can give a taste of bitterness and green tops, which will significantly spoil the quality of the final product.