With the advent of winter, pickles appear on the table on both the everyday and the holiday. And when the conservation season begins, I want to please relatives with something new. Green tomatoes for the winter are an original and very tasty way to use unripe fruits of tomatoes unsuitable for fresh food.

Green tomatoes for the winter in jars

To prepare a delicious snack in jars, you need:

  • 3 kg of tomatoes;
  • 200 g of greens;
  • head of garlic;
  • 100 g of onions;
  • 30 g of salt;
  • 3 piles of sugar;
  • 3 bay leaves;
  • 3 l of water;
  • 200 ml of vinegar;
  • 15 ml of sunflower oil per 1 liter of water.

The preparation scheme is simple:

  1. At the bottom of the sterilized container, greens, garlic and sunflower oil are placed.
  2. Next, the fruits of the tomato are stacked and covered with onion rings.
  3. Water, in which salt, sugar and bay leaves are laid, is brought to a boil.
  4. Tomatoes are poured with boiled marinade.
  5. Vinegar is added to the container, after which the snack is sterilized for 20 minutes and sealed.

Barrel Recipe

Salting, complementing a variety of dishes, can be fermented in a barrel.

Would need:

  • 50 kg of tomatoes;
  • 1.5 kg of fresh dill;
  • 250 g tarragon and parsley;
  • 150 g of garlic;
  • 2 times less hot peppers;
  • 0.5 kg of blackcurrant leaves;
  • water;
  • salt.

Stages of creation:

  1. A barrel is prepared, at the bottom of which is placed a third of greens, garlic, pepper and leaves.
  2. Next, the container is filled to half with sorted and washed tomatoes.
  3. Then, a third of the accompanying ingredients are laid out again, on which the last tomatoes are poured.
  4. From above, unripe fruits are covered with the rest of greens, garlic, pepper and leaves.
  5. Prepared foods are poured with saline at the rate of 80 g per 1 liter of water.
  6. The barrel is closed with a lid, and after 45 days you can start tasting the tomatoes.

How to ferment in a bucket?

Pickled tomatoes cooked in a plastic bucket are a great appetizer.

It is prepared from:

  • 2 kg of green tomatoes;
  • heads of garlic;
  • 2 currant leaves;
  • piles of salt;
  • horseradish leaf;
  • dill umbrella;
  • 20 ml of vinegar;
  • 15 g of sugar.

It is preferable to select small fruits of approximately the same size. This is not only a tribute to the aesthetics of the dish, but also a guarantee that all tomatoes will be fermented the same way.

The process takes the following steps:

  1. A cross-shaped incision is made at the stalks of the tomato.
  2. Leaves, garlic and dill are laid in a bucket, and then vegetables are stacked tightly.
  3. At the end, sugar and salt are poured, water and vinegar are poured.
  4. Tomatoes will be ready after 7 days.

Georgian green tomatoes

When the summer is coming to an end, and there are a lot of green tomatoes on the beds, you should try this recipe.

For cooking you need:

  • 3 pieces of bell pepper;
  • 2 pieces of hot pepper;
  • 5 kg of tomatoes;
  • 3 heads of garlic;
  • 5 ml of vinegar;
  • 5 g of sugar;
  • 30 g of salt;
  • 1 liter of water;
  • a bunch of celery, dill, cilantro and basil.

Cooking method:

  1. Cuttings are made at the stalks of the tomatoes, after which the clean fruits are poured with boiling water.
  2. While the tomatoes are steeped, the peeled garlic and pepper, as well as the washed greens, are crushed by a blender.
  3. After 20 minutes, the fruits begin with a green mixture and fit tightly into jars.
  4. The containers are poured with boiling marinade from water, sugar, salt and vinegar, and then sterilized in a large pan.
  5. After 25 minutes, the cans are corked.

Tomatoes stuffed with garlic for the winter

Stuffed green tomatoes are an excellent appetizer.

To prepare pickles, you will need:

  • tomatoes - 2 kg;
  • garlic - a clove on a tomato;
  • water - 1 l;
  • salt - 15 g;
  • sugar - as much;
  • vinegar - 1.5 piles;
  • bay leaf - 1 pc.;
  • dill in grains - 5 g.

The cooking process consists of the following steps:

  1. Incisions are made in tomatoes, which are stuffed with garlic cloves.
  2. In sterilized jars, stuffed fruits are placed, which are poured with boiling marinade.
  3. The containers are sealed with sterile lids.

Express cooking method

Unripe pickled tomatoes perfectly complement any side dish.

In preparation are used:

  • tomatoes - 1 kg;
  • garlic - 1 to 2 cloves;
  • water - 1 l;
  • salt - 15 g;
  • sugar - twice as much;
  • vinegar - 15 ml;
  • sunflower oil - the same amount;
  • parsley, a mixture of peppers.

Read also:tomatoes: planting and care in the open ground

To serve potatoes with a chic appetizer, the following actions are performed:

  1. Tomatoes are cut into slices, which are stacked in a pan, sprinkled with sugar, salt, chopped parsley, crushed garlic and sprinkled with oil and vinegar.
  2. The contents are mixed and after dissolution is transferred to the cold.
  3. After 2 days, the tomatoes are ready to eat.

Sharp winter harvest

Korean spicy green tomatoes can serve as an excellent side dish for meat or fish, as well as eat independently.

Ingredients:

  • 1 kg tomato;
  • 15 g of salt;
  • 1 carrot;
  • 1 bell pepper;
  • chili pepper pod;
  • 5 g of coriander;
  • clove of garlic;
  • 45 g of sugar;
  • 30 ml of wine vinegar and vegetable oil;
  • a stack of sesame oil.

Cooking method:

  1. Tomatoes are cut into thin slices, which are sprinkled with salt.
  2. After 20 minutes, the excreted juice is drained.
  3. Straw is prepared from pepper, carrot - shavings, and garlic is crushed.
  4. All vegetables are mixed, sprinkled with sugar and poured with vinegar.
  5. In a pan with sesame and vegetable oil, coriander and chopped chili peppers are overcooked.
  6. The mixture is poured into vegetables.
  7. Everything is mixed and laid out in sterile containers, which are twisted and placed in the cold.

Green tomato salad for the winter

Thanks to the perfect combination of green tomatoes and other vegetables, they often close in the form of salads.

To enjoy the taste of sweet and sour preservation in winter, you will need:

  • 750 g of carrots;
  • as many onions;
  • 3 bell peppers;
  • a stack of salt;
  • 3 piles of vegetable oil;
  • 3 piles of sugar;
  • 3 piles of vinegar.

Cooking method:

  1. A large container is taken in which the sliced ​​tomatoes are folded.
  2. The onion is cut into half rings, which immediately go there.
  3. Pepper is released from seeds and cut into strips, and carrots are rubbed on a grater. After that, the vegetables are laid out to the tomatoes.
  4. The prepared ingredients are poured with salt and infused for about 4 hours.
  5. After the allotted time, the marinade is poured into a saucepan, where sugar is poured, vinegar and oil are poured.
  6. Chopped vegetables are sent to the boiled liquid.
  7. When the salad is extinguished for 30 minutes, it is laid out in sterile jars, which are twisted and sent to a dark place.

Important cooking tips

In preparing green tomatoes for the winter, you should adhere to certain rules:

  • Fruit. Whole vegetables should be selected for preservation without visible damage.
  • Marinade. For longer storage in the cellar, you should use a dressing with the addition of vinegar.
  • The preparation of tomatoes. To make the hard fruits softer, cuts should be made near the stalks.
  • Sterilization during canning. For long-term storage, sterilized jars are recommended. The sterilization process destroys microbes that can lead to fermentation and rupture of the lids.

So, if the tomato crop exceeded expectations, then you should definitely make the original harvest for the winter from green fruits. They can become a snack, and a side dish, and be part of spicy salads.

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