Some people think that only red tomatoes can be pickled. But it is not so. To verify the opposite, you can try to cook pickled green tomatoes. There are several interesting recipes that will help you get excellent original snacks from these unripe fruits.

Classic pickled green tomatoes

The easiest option is cold pickling. It is convenient to use in the case when you need to preserve a large number of fruits.

 

According to classical technology, the following ingredients will be needed to work:

  • fresh green tomatoes;
  • 8 liters of pure water;
  • 1 tbsp. Sahara;
  • 4 tbsp. table vinegar;
  • 300 grams of table salt;
  • 10 tablets of aspirin;
  • a few sheets of laurel and peppercorns.

How to properly make pickled green tomatoes:

  1. Tomatoes must first be sorted by removing damaged fruits and those that show signs of spoilage. Then they should be thoroughly rinsed.
  2. Put the fruits in prepared containers.
  3. Put spices and spices there.
  4. To prepare the marinade, add the remaining components to the water (salt, vinegar, aspirin and sugar). Stir them thoroughly.
  5. Pour the vegetables with the prepared solution so that they are completely covered with liquid.
  6. Cork and seal in a cool place.

In just two weeks, fragrant pickled tomatoes can already be tasted.

Winter preparations in banks

You can pickle vegetables for the winter in different dishes. But most often they use ordinary glass jars for this. It is very convenient in them not only to preserve, but also to monitor the condition of the fruits during storage.

For such dishes, the hot pickling method is ideal.

For its execution, in addition to the tomatoes themselves, the following products are taken:

  • drinking water;
  • 80 g of white sugar;
  • 100 g of vinegar 5%;
  • laurel leaf;
  • 60 g of table salt;
  • several peas of peppers (bitter and allspice).

How to pickle hot tomatoes in a glass container:

  1. Sort and wash the fruits.
  2. Put them in banks.
  3. Collect all other ingredients (except vinegar) in a saucepan.
  4. Put it on the fire and cook for 20 minutes after boiling the mixture.
  5. Add a bite.
  6. Pour vegetables with freshly prepared marinade.
  7. Cans only cover with lids and sterilize them with the contents for about 10 minutes.
  8. After this, the containers need to be tightly corked and sent to the basement for cooling.

In winter, such tomatoes will be an excellent alternative to cucumbers for the preparation of the famous Olivier.

Recipe as in the USSR

In Soviet times, pickled green tomatoes were found in every grocery store on the shelves. Usually they were sold in liter or three-liter jars.

For the preparation in the factory, different recipes were used, but in order to repeat one of them in the home kitchen, two jars with a capacity of three liters will be required:

  • 4 kilograms of tomatoes (green or slightly brown);
  • 4 leaves of parsley;
  • 10 milliliters of vinegar essence;
  • 2 liters of pure water;
  • 4 dry buds of culinary cloves;
  • 30 sweet peas and half as much black pepper;
  • 2 small pods of hot chili;
  • incomplete glass of fine salt;
  • 170 - 180 g of sugar.

Methods of preparing popular preservation:

  1. Wash cans cleanly and steam-steam or hold for several minutes in a hot oven.
  2. Wash and dry all components.
  3. Place spices on the bottom of the container. Place tomatoes on them up to the neck of the container.
  4. Boil the indicated amount of water in a convenient dish.
  5. Pour it unripe fruits and leave them so for about 5 minutes.
  6. Drain the liquid back into the same container. Pour the salt and sugar provided for in the recipe and boil the composition again. After that, introduce the essence and remove the pan from the stove.
  7. Pour the fruits with a barely boiled marinade and immediately roll up the cans with metal lids.
  8. Then they must be turned over, wrapped tightly and wait for the final cooling.

To taste, these tomatoes are very reminiscent of those that once could be bought in stores.

Thanks to double filling, sterilization is not required in this case, which greatly simplifies the work.

Pickled Green Tomatoes with Garlic

To make pickled tomatoes more fragrant, it is better to cook them with garlic. There may be several options. Among them, it is worth highlighting one recipe, which is especially popular.

For him you will need:

  • green tomatoes;
  • fresh garlic.

The marinade will require the use of such components:

  • 3 l of drinking water;
  • 75 g of granulated sugar;
  • 200 ml of vinegar 9%;
  • 60 g of medium-sized salt;
  • 3 leaves of laurel;
  • several branches and grains of dill (fresh or dried).

Repeating this recipe is not a big deal.

It is only necessary:

  1. Select the small tomatoes and rinse them thoroughly.
  2. Peel the garlic and cut it into pieces.
  3. In each tomato, make a cut with a sharp knife and insert a piece of garlic into it.
  4. At the bottom of the cans lay branches of dill, and stuffed tomatoes on them.
  5. Separately prepare the marinade. Traditionally, vinegar must be poured at the very end.
  6. Fill the jars with hot solution to the top and roll up.

This recipe also excludes the sterilization step, as garlic and vinegar are already excellent preservatives.

Cooking fast

If you don’t want to wait long, you can pickle green tomatoes using the accelerated method.

In this case, you need to take:

  • 3 large tomatoes;
  • half a liter of water;
  • 300 milliliters of vinegar 9%;
  • 75 grams of salt;
  • a head of garlic;
  • 200 grams of fresh branches of dill.

Everything is done very simply:

  1. Wash the tomatoes well and carefully cut into large slices.
  2. Chop dill randomly.
  3. Chopped garlic cloves into thin slices.
  4. Place food in a wide container and mix.
  5. Boil water separately and dissolve salt in it. Only then add vinegar.
  6. Pour vegetables in a boiling solution.
  7. After cooling, put them in the refrigerator.

In just an hour, a quick appetizer of green pickled fruits will be ready.

Original dish with cabbage and apples

Experienced housewives are able to make different winter preparations. For example, with unripe tomatoes, you can get an excellent vegetable base for soup.

To cook it, you need to take:

  • 1.5 kilograms of cabbage (namely white cabbage);
  • 600 grams of onion;
  • 1 kilogram of green tomatoes and as much sweet pepper;
  • 0.3 kilograms of apples;
  • 0.7 kilograms of carrots;
  • 60 grams of salt;
  • 300 milliliters of refined vegetable oil;
  • 25 grams of peppercorns;
  • 75 grams of sugar;
  • 5 milliliters of vinegar essence.

The technology for preparing the soup base:

  1. Cut the tomatoes with peeled onions into cups.
  2. Finely chop the cabbage.
  3. Finely chop the pepper and apples. First they should remove the core with seeds.
  4. Collect all components according to the recipe (except the essence) in a pan
  5. Add some water to them and put the container on fire.
  6. After boiling the brine, make the flame smaller and cook for 20 minutes.
  7. Introduce the essence and continue the heat treatment in the same mode for about another 10 minutes.
  8. Place the still hot mass in pre-sterilized jars and roll them up. Store in a cool place.

In winter, you just have to add this base to the pot with boiling potatoes and after 4 minutes a light and very aromatic vegetable soup will be ready.

Spicy pickling recipe

If you add hot chili to the pickled slightly sweet tomatoes, you get a fragrant spicy snack. There are many lovers who will like this dish.

For work you will need:

  • 1 kilogram of small green tomatoes;
  • 10 peas of black and 6 - allspice;
  • Bay leaf;
  • ½ hot pepper pod.

For brine:

  • half a liter of drinking water;
  • 30 grams of granulated sugar and salt;
  • 2.5 milliliters of vinegar essence.

How to make spicy green tomatoes for the winter:

  1. Glass jars must first be thoroughly washed and rinsed with boiling water.
  2. At the bottom of the dried containers put pepper and other spices.
  3. Sprinkle whole tomatoes on top.
  4. Pour boiling water to the top of the jars, cover them with lids and leave in this position for 3 minutes.
  5. Drain the liquid back into the pan and prepare a brine from it, measuring the required amount of ingredients according to the recipe.
  6. Pour tomatoes in a boiling solution.
  7. Roll up the cans immediately, wrap them in a warm blanket and leave to cool for 3 days.

It is better to store such blanks in the basement or on the bottom shelf of the refrigerator.

Where can I use pickled green tomatoes

Today, many housewives harvest pickled green tomatoes for the winter. True, the majority believes that they should be consumed only as a simple snack. But as practice shows, their scope is much wider.

Unripe pickled tomatoes are used as a complement to various meat dishes, they are added to soups, pizza and canapes stuffing. In addition, you can make a delicious salad out of such tomatoes in a few minutes.

A minimum set of components will be required:

  • 6 green pickled fruits;
  • a quarter of the middle onion;
  • 10 olives (seedless);
  • fresh herbs (dill with parsley)
  • half a teaspoon of French mustard;
  • olive oil.

To prepare such a salad is not at all difficult:

  1. Gently cut the tomatoes into 4 parts. If the fruits are very small, then you can divide them in half.
  2. Chop the onion finely.
  3. Cut olives in circles.
  4. Finely chop the greens.
  5. Fold the products in a bowl, add mustard to them, pour oil and mix.

Such a salad does not need to be eaten immediately. He needs to insist a little so that the products can soak in each other's aromas.Already one appearance and original smell of this dish causes appetite!

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