Pickled stuffed tomatoes for the winter. Tomatoes for the winter stuffed with garlic and herbs

Tomatoes and garlic are the most delicious combination. For this preservation, you need to take small dense plum-shaped red tomatoes (varieties "Lady's fingers", "Cream", "De Barao", etc.). Of course, the process of stuffing (larding) will take a lot of time, but the result is worth it. The advantage of this recipe over other tomato preparations is that it does not use spicy herbs, which are not always available. Those who want to make tomatoes stuffed with garlic for the winter more savory can powder the garlic with a mixture of peppers before stuffing. Such tomatoes are especially good for boiled potatoes. Very tasty! Don't believe me - check it out!

Ingredients

• Plum-shaped tomatoes 3 kg
• Garlic 1-2 heads
• Pepper mix (ground) optional

Marinade:

• Water 3 l
• 70% acetic acid 1 teaspoon (5 ml)
• Sugar-sand 2 tbsp. spoons
• Coarse rock salt 2 tbsp. spoons

How to Stuff Tomatoes with Garlic

1. 
   Prepare all the necessary ingredients. For stuffing you will need a knife with a long narrow blade. Wash tomatoes thoroughly and dry. In the area of ​​\u200b\u200bthe junction of the fruit with the stalk, pierce the tomatoes crosswise with a knife in the middle.
2. 
   Peel the garlic cloves from the dry shell and cut into several large pieces.
3. 
   Insert a piece of garlic into the slits on the tomatoes.
4. 
   Place stuffed tomatoes in sterilized jars up to the top.
5. 
   Boil water in a saucepan (about 4 liters), pour tomatoes in jars to the brim with it, cover with saucers and leave for 5 minutes. After that, drain the water, heat to a boil and pour over the tomatoes again for 5 minutes.
6. 
   Preparing the marinade: Pour water into a saucepan (according to the recipe), add salt and sugar, bring to a boil, remove from heat and pour in acetic acid.
7. 
   Drain the water from the cans of tomatoes and pour them finally with hot marinade. Seal jars immediately with boiled canning lids.
8. 
   Turn the jars upside down, wrap and leave to cool completely.

Stuffed tomatoes prepared according to this recipe are very tasty, spicy and spicy. They are made very simply. Having opened a jar of such stuffed tomatoes in winter, you will be surprised to find that the result exceeded all expectations. From this portion, 2-3 three-liter cans of tomatoes are obtained (depending on their size).

To prepare stuffed tomatoes for the winter, we need:
60 tomatoes;
10 pieces. sweet pepper;
1 glass of garlic;
1 bunch of celery;
1 bunch of dill;
1 bunch of parsley.
For marinade:
2 liters of water;
200 g of vinegar 9%;
200 g of sugar;
100 g of salt.

To prepare the filling for stuffing tomatoes, we take parsley, dill, celery, garlic and sweet pepper, twist everything in a meat grinder.

Wash the tomatoes and cut in half without reaching the end. We lay out our filling in the cut. Pack stuffed tomatoes tightly into a sterilized jar.

To prepare the marinade, mix all the ingredients: water, vinegar, salt and sugar. Bring to a boil and pour hot marinade over our tomatoes. We sterilize jars with tomatoes and marinade for 15 minutes, roll them up with a key and wrap them in a warm blanket. Our spicy stuffed tomatoes will delight us in winter with their wonderful taste.

If you are tired of the usual tomato preparations, then I can offer you a great option for stuffed tomatoes for the winter. This rather interesting and beautiful dish will be a great snack.

INGREDIENTS

• Tomatoes 1.2-1.5 Kilograms
• Bulgarian pepper 1-2 Pieces
• Horseradish root 1 piece
• Garlic 3-4 Cloves
• Fresh parsley 50 grams
• Bay leaf 2 pieces
• Umbrella dill 1 piece
• Allspice peas 3-4 Pieces
• Hot pepper 0.5 pieces
• Water 1 Liter
• Aspirin 2 pieces
• Salt 1.5 Art. spoons
• Sugar 2 tbsp. spoons

We choose tomatoes a little unripe, the main thing is that they are firm and strong. We wash them under cold water.

TOMATOES STuffed FOR WINTER

vinegar 9% - 300 ml.

*this amount of brine is enough for about three three-liter jars.

**If less brine is needed, this is easy to calculate.

First prepare the filling. Grate the carrots into small strips, chop the garlic, finely chop the parsley, and cut the peppers into small pieces.

Gently mix all prepared vegetables.

Wash the tomatoes, cut each tomato in half, but not completely.

Place the filling inside the incision.

At the bottom of a glass jar, put parsley sprigs (I put parsley stalks), bay leaf and black peppercorns.

Then fill the jar with tomatoes, shaking so that the tomatoes fit tightly. The rest of the filling can be put on top of the jar.

Pour boiling water over the tomatoes, let stand for 30 minutes.

Then drain the water from the jar into a saucepan, add salt, sugar, vinegar and pour the tomatoes with boiling brine. Roll up the jar with a lid and turn it upside down.

After a day, you can remove the jar of stuffed tomatoes for storage. After 30 days, the salted tomatoes will be ready, you can start taking a sample.

Delicious stuffed salted tomatoes are ready. Happy winter and bon appetit!

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.

Green tomatoes are the unripe fruits of the tomatoes we all know. They contain a lot of both vitamins and minerals, which have a beneficial effect on the human body and increase immunity.

Eating them can prevent heart attacks and cancer cells. Also, unripe tomatoes have a good effect on the nervous system, their use provides a great mood, because they affect the production of serotonin.

Housewives often face questions about how and where to apply such a product. Of course, fresh green tomatoes are unsuitable for food, but conservation is simply made for them. This article contains delicious and easy-to-cook recipes with green tomatoes in the title role.

Green tomato salad for the winter - step by step photo recipe

Once upon a time, while on an airplane, I was amazed to see how two elderly ladies open a jar of homemade preparations, lay out food for a meal. Obviously, you haven’t flown for a long time, or you just wanted your own, not public catering?! However, I was struck not only by the very fact of preparing such an abundant “meadow” as a sharp, tasty smell that exuded from jars.

None of the passengers remained indifferent, everyone perked up. The female half rushed to ask for the recipe. And so this salad ended up in my arsenal for winter preparations. But from year to year, cooking according to the same recipe is boring and uninteresting for me.

Only now, when frosts began, and green tomatoes remained in the garden, I again remembered how you can preserve them quickly and without much hassle. Maybe for someone my advice will also become the same delicious lifesaver ?!

For long-term storage, jars with salad must be sterilized and twisted. Store in a dark cool place.

Your mark:

Time for preparing: 1 hour 0 minutes

Quantity: 1 portion

Ingredients

• Sweet pepper: 1 pc.
• Bulb: 1 piece
• green tomatoes: 3 pcs.
• Salt: 1 tbsp. l. incomplete
• Parsley or cilantro: 1 bunch
• Vinegar: 3 tbsp. l.

Cooking instructions

Green tomatoes for the winter "lick your fingers"

The recipe for “Lick Your Fingers Green Tomatoes” is incredibly appetizing, and it will not be difficult to make it. The calculation of the ingredients is made for 3 kilograms of unripe tomatoes.

List of ingredients:

• Greens (parsley, dill, currant and cherry leaves) - 200 g.
• Bulb.
• Garlic - head.

Fill:

• Vinegar 9% - 200 ml.
• Black pepper - 5 peas.
• Bay leaf - 2-3 leaves.
• Water - 3 liters.
• Salt - 2 tbsp.
• Sugar - 9 tablespoons
• Vegetable oil - 1 tbsp. l. per liter jar.

Cooking green tomatoes for the winter "Lick your fingers"

1. To pour into water, add sugar and salt, mix and wait until they dissolve.
2. Put there a couple of bay leaves, allspice and boil the marinade. After removing from the stove, pour vinegar into the marinade.
3. Take three-liter jars sterilized and dry. Put greens and garlic in them, which must be peeled and chopped, and add oil.
4. Place tomatoes and onions on top. Cut the onion the way you want.
5. If the tomatoes are large enough, cut them into pieces.
6. Pour jars with hot marinade only!
7. Next, sterilize the container with the workpiece for another 20 minutes.
8. After this time, the banks will be ready for seaming.

Delicious and simple recipe for green tomatoes for the winter

Such a delicious recipe will come in handy in the winter, besides, it is quite simple to prepare.

List of ingredients:

• Thick-skinned tomatoes.
• Water.

Cooking

1. To prepare, take the tomatoes, wash them and cut them a little larger than a regular salad.
2. Banks take the displacement suitable for you. Put the tomatoes in the bottom of the jars.
3. Fill containers with cold water.
4. Next, put them to sterilize for 20 minutes.
5. After this time, roll them up.

This option is very convenient for making salad: just open the jar, drain the water and get the tomatoes. Add any vegetables, sunflower oil, salt and pepper - and the salad can be served on the table.

Green tomatoes in jars without sterilization

Often there are recipes that suggest sterilizing already closed cans, and this is not very convenient. Process empty containers to prepare such a wonderful dish without worries. Banks can be steam sterilized in the classic way, in the oven or in the microwave. I would like to dwell on the last option, as the simplest and fastest.

1. Pour a couple of tablespoons of water into a jar and put it in the microwave at maximum power for 2 minutes.
2. If the jar is large and won't go into the microwave, lay it on its side.
3. After 2 minutes, you will get a hot, sterilized jar.
4. Pour out the remaining water, if any, and you can proceed to canning green tomatoes without further sterilization.

List of ingredients:

• Green tomatoes - 3 kg.
• Carrots - 1/2 kg.
• Sweet pepper - 1/2 kg.
• Hot pepper - pod.
• Onion - 1/2 kg.
• Garlic - 1.5 heads.
• Salt - 1/4 tbsp.
• Sugar - 1/4 tbsp.
• Vinegar - 1/2 tbsp. (9%).
• Vegetable oil - 1/2 tbsp.
• Water - as needed.

Cooking

1. First, clean and rinse the vegetables.
2. Cut the tomatoes into cubes of the same size. Do the same procedure with sweet pepper.
3. Grate the rest of the vegetables.
4. After that, put all the ingredients in a saucepan, pour oil and boil. Water should be added only when needed, usually tomatoes are quite juicy and do not require additional liquid.
5. After the future salad boils, salt, add sugar and vinegar and sweat this whole mixture for a while on minimal heat.
6. Put the salad in jars while it is hot and roll up.

Delicious stuffed green tomatoes for the winter

Green tomatoes are stuffed with absolutely any mixture of vegetables. One of the most delicious options is a combination of onions, peppers and carrots.

List of ingredients:

• Green tomatoes - 10 kg.
• Parsley - the more the better.
• Hot pepper - 6 pods.
• Onion - 6 pcs.
• Carrots - 6 pcs.
• Garlic - 4 heads.
• Dill - the more the better.
• Water - 6 liters.
• Salt - 12 tablespoons

Cooking stuffed green tomatoes

1. Wash the above ingredients first.
2. Grate the carrots, for which use the side of the grater with large holes.
3. Cut the onion into slices, finely chop the greens, mix and salt everything.
4. Next, wash the tomatoes and dry them.
5. On each, make a neat cut, take out the pulp and stuff them with a mixture of prepared vegetables.
6. Place the tomatoes in sterilized jars.
7. Next, prepare the pickling liquid: add salt to the water (for one liter of water you need to use a spoonful of salt), boil for a few minutes and pour it over the tomatoes.
8. Cover jars with lids. So they should stand for 3-4 days in the room.
9. After that, put them in the cellar or basement.

How to make pickled green tomatoes

Another delicious, almost gourmet and uncomplicated recipe is pickled green tomatoes.

List of ingredients:

• Green tomatoes - 6 kg.
• Onions - 8 heads.
• Carrots - 1 kg.
• Garlic - 2 heads.
• Parsley - a bunch.
• Marinade:
• Sugar - 8 tablespoons
• Salt - 4 tbsp.
• Carnation - 6 inflorescences.
• Vinegar - 4 tbsp. (9%).
• Bay leaf - 6 sheets.
• Black pepper - 12-14 peas.
• Allspice - 10 peas.

Cooking process pickled green tomatoes

1. First of all, take care of the parsley, it needs to be washed and chopped.
2. Wash and peel the carrots, then chop into cubes or slices.
3. Clean the garlic from the husk.
4. Wash the tomatoes and cut lengthwise. Fill this pocket with parsley, carrots and one clove of garlic. Place the stuffed tomatoes in sterilized jars, top with coarsely chopped onions.
5. Pour in boiling water and leave it alone for 20 minutes.
6. Drain the water into a separate pan, add the necessary spices there and boil for another 15 minutes. While the marinade is boiling, pour ordinary boiling water into jars of tomatoes.
7. Remove the pickling liquid from the heat and pour in the vinegar.
8. Drain the boiling water from the cans of tomatoes and pour over the prepared marinade. Roll up after that. Tip: it is better to put the jars upside down, cover and cool in this form.

Recipe for caviar from green tomatoes for the winter

The real treasure of the culinary world is green tomato caviar.

List of ingredients:

• Green tomatoes - 1 kg.
• Bulgarian pepper - 3 pcs.
• Bulb.
• Carrots - 300 g.
• Vegetable oil - 100 ml.
• Sugar - 50 g.
• Salt.
• Ground black pepper.
• Apple cider vinegar - 1 tbsp. (9%).
• Black pepper - pea.

Cooking caviar from green tomatoes for the winter

1. Initially, wash all the vegetables and cut into medium pieces, then put all the ingredients in a blender or twist with a meat grinder.
2. Place the chopped mixture in an enameled bowl. Next, add salt and sugar.
3. Put the resulting mixture on a small fire and cook for 1.5 hours, stirring constantly.
4. About 10 minutes before the end of cooking, add black pepper, vegetable oil and vinegar. G
5. Put the finished tomato caviar in a sterilized jar and screw on the lid.
6. Cover with a blanket and leave in the room to cool completely.

Green Tomatoes with Garlic - A Spicy Gourmet Recipe

One of the favorite salads of gourmets who are not indifferent to spicy can be a salad of unripe tomatoes in a tomato marinade with garlic.

List of ingredients:

• Green tomatoes - 10 kg.
• Sweet pepper - 5 kg
• Garlic - 1 kg.
• Hot chilli pepper - 1 kg.
• Parsley - 1 kg.
• Marinade:
• Ripe red tomatoes - 8 kg.
• Vinegar - 4 tbsp. (5%).
• Vegetable oil - 8 tbsp.
• Sugar - 800 g.
• Salt - 500 g.

Cooking

1. At the first stage, wash the vegetables and parsley.
2. Next, chop the tomatoes, given their size: if they are very large, then into several parts.
3. It is better to cut the peppers into strips, be sure to clear the seeds before that.
4. Crush the garlic cloves and finely chop the parsley.
5. Chop ripe tomatoes as much as possible and put in a large bowl. Drizzle with vinegar and oil, sweeten and salt.
6. Cook over high heat - the mixture should boil for several minutes.
7. Put the chopped vegetables and parsley into the marinade and cook the whole mixture for about 20 minutes, stirring from time to time.
8. Remove the prepared salad from the heat, arrange in clean and pre-sterilized jars and roll up. Immediately after seaming, turn them upside down and wrap them in something warm until they are cool. Then safely store in a cool place.

Pickled green tomatoes for the winter

Pickled tomatoes are insanely delicious and incredibly simple. They can be made in a barrel, bucket or jar. Everything depends on your desires. The ingredients of this recipe are designed for a three-liter bottle.

List of ingredients:

• Green tomatoes - 4 kg.
• Dried dill.
• Hell leaves.
• Garlic - 2 heads.
• Black pepper - 20 peas.
• Allspice - 16 peas.
• Carnation - 12 inflorescences.
• Hot pepper - 2 pods.
• Bay leaf - 6 pcs.
• Salt - 4 tbsp.
• Sugar - 4 tablespoons

How to cook pickled tomatoes for the winter

1. To ferment unripe tomatoes, add all the ingredients in the order you like best.
2. Fill the bottle with water and close the capron cap.
3. Place it in a dark, cool place, and after a couple of months, delicious pickled tomatoes can be consumed.

Korean green tomatoes for the winter

Green, unripe tomatoes according to this recipe are incredibly tasty, and cooking does not take much time.

List of ingredients:

• Tomatoes - 3 kg.
• Vinegar - 150 ml (9%).
• Vegetable oil - 150 ml.
• Sugar - 150 g.
• Garlic - 2 heads.
• Bulgarian pepper - 6 pcs.
• Salt -3 tbsp.
• Red pepper.
• Greens.

Cooking

1. Wash all ingredients first.
2. You can take any greens that you like. Finely chop it together with garlic, and cut the tomatoes into several pieces.
3. Chop the bell pepper into strips, and chop the hot pepper into cubes. The amount should be taken taking into account the wishes for spiciness.
4. Next, combine all the components, mix thoroughly, salt, put sugar, vinegar and vegetable oil.
5. Divide into clean, sterilized containers.
6. Cover jars with simple lids and leave for 12-14 hours. After the time has passed, Korean-style tomatoes will be edible.
7. Such tomatoes are stored in a dark, cool place for several months.
8. For longer storage after step #5, cork the jars and sterilize them for 15 minutes. We recommend taking jars with a capacity of 1 liter. Larger jars take longer to sterilize.

The main criterion when choosing green tomatoes is the size. It is best to choose medium-sized tomatoes, they are great for cooking and creating delicious snacks.

Although green tomatoes are delicious and very popular among housewives, they contain a dangerous substance - solanine, which threatens with serious poisoning. This is one of the reasons why you should choose medium to slightly larger tomatoes. So the probability of choosing a tomato with a high content of solanine is much less.

There is an elementary way to get rid of this substance and avoid such troubles. To do this, immediately before processing, the tomatoes should be dipped in salt water. In a few hours they will be cleared of it, and they can be cooked.

In order to determine the size of the container for pickling, sourdough or pickling tomatoes, several factors should be taken into account: how many tomatoes will be used, for what storage period and number of people the recipe is designed, and what temperature is suitable for storage.

For example, if the preparation of tomatoes is designed for a large company, then the best option would be to use a barrel. In this way, tomatoes are salted in large enough batches. If you use wooden barrels, remember that the container must be disinfected before use.

You can also use plastic barrels, but this is not exactly an environmentally friendly and healthy way. And, of course, you can use time-tested containers - glass jars, liter or three-liter. Before preparing blanks, jars should be sterilized. It is better to store preservation in a dark, cool place, for example, in a cellar, basement, pantry.

There is another secret with which the shelf life of green tomatoes will be extended: put a sprig of bird cherry in a jar, which will also give an amazing aroma to the blanks.

Preservation with green tomatoes is in great demand in winter. Its preparation takes a lot of time, but it is not difficult to surprise relatives and friends with such snacks.

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