Easy green tomato recipe. The most delicious recipes for dishes made from green tomatoes

Ecology of consumption: Unripe tomatoes make excellent canned dishes. These can be pickled, stuffed and pickled green tomatoes for the winter, as well as caviar or salads. Additional ingredients include carrots, onions, bell peppers, various seasonings and hot spices.

Unripe tomatoes make excellent canned food. These can be pickled, stuffed and pickled green tomatoes for the winter, as well as caviar or salads. Additional ingredients include carrots, onions, bell peppers, various seasonings and hot spices.

Finger-licking green tomatoes

Ingredients (for 3 kg of tomatoes):

200 gr. herbs: parsley, dill, cherry leaves
(or currants)
100 gr. onions (I put in every jar
chopped half an onion)
1 head of garlic

Fill:

3 liters of water
9 tbsp. spoons of sugar
2 tbsp. spoons of salt
2-3 pieces bay leaves
5 peas allspice
1 cup 9% vinegar
Vegetable oil (taken at the rate1 tbsp. spoon per liter jar)

The same tomatoes can be prepared with a different filling (for a 3-liter jar):

1.5 liters of water
1 tbsp. spoon of sugar
1 tbsp. spoon of salt
1 tablespoon vinegar
1 tbsp. spoon of vegetable oil

How to cook:

First put the herbs, garlic, and vegetable oil in the jar. Then tomatoes, and onions on top. Add vinegar to the prepared filling and pour the hot marinade over the tomatoes. Sterilize for 15 minutes.

Green tomatoes stuffed with garlic

Filling (for three liter jars):

1 liter of water
1 cup granulated sugar
1 tbsp. spoon with a heap of salt
0.5 cups 9% vinegar
Horseradish, dill, parsley

How to cook:

Make cuts on the tomato in several places. Stick thinly sliced garlic into these slits. I cut all the tomatoes in half, and the large ones into four parts. Place green tomatoes in jars and fill with hot brine. Sterilize for 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave until cool.

My husband loves the Garlic Stuffed Green Tomatoes. In terms of taste, among canned tomatoes, men gave them first place.

Drunk green tomatoes

Filling (for 7 - 700 g jars):

1.5 liters of water
4 tbsp. spoons of sugar
2-3 tablespoons salt
3 bay leaves
2 cloves garlic
10 peas of allspice black pepper
5 pcs. carnations
2 tbsp. spoons of vodka
2 tbsp. spoons 9% vinegar
A pinch of hot red pepper

How to cook:

Pour the prepared marinade over the tomatoes, sterilize for 15-20 minutes and roll up. The jars keep well even at room temperature.

Green tomatoes are “delicious”

Fill:

1 liter of water
4 tbsp. spoons of sugar
3 teaspoons salt
100 gr. 6% vinegar
Sweet bell pepper

How to cook:

Place the tomatoes and pieces of bell pepper in jars, pour boiling water over them twice, boiling brine the third time and roll up. The tomatoes turn out very tasty.

I covered these tomatoes in tomato juice, but without adding vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then I filled the tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled the lid on.

Green tomatoes with gelatin “miracle”

Filling (per 1 liter of water):

3 tbsp. spoons of salt
3 tbsp. spoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cups 6% vinegar

How to cook:

Pre-soak the gelatin in warm water for 40 minutes. Make the filling, boil it, add gelatin and vinegar to it, and boil the filling again. Pour the filling over the tomatoes and sterilize for 5-10 minutes.

I’ve never tried green tomatoes with gelatin, but I’ve heard good reviews. Therefore, I closed two portions: green and brown tomatoes.
P.S. No wonder these tomatoes were called “Miracle”. They turned out very tasty and my girlfriends were delighted with them.

Green tomatoes with cabbage

Fill:

2.5 liters of water
100 gr. salt
200 gr. Sahara
125 gr. 9% vinegar

Spices:

Dill
Parsley
bell pepper

How to cook:

Coarsely chop the green tomatoes and cabbage and place in a jar with spices. The first time, pour boiling water over it, let it stand for 20 minutes, the second time with the finished filling. Add 1 aspirin tablet to a liter jar and roll up.

Green tomatoes with apples in pink brine

Fill:

1.5 liters of water
1 tbsp. spoon of salt
5 tbsp. spoons of sugar
70 gr. 6% vinegar
Allspice
Parsley
Apples
Beet

How to cook:

Place tomatoes, several apple slices and 2 small slices of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not add more than 2 pieces of beets, otherwise the brine will taste astringent.

Pour boiling water over it for 20 minutes. Then make a filling from this water and boil it. Pour hot brine over the tomatoes and cover with a lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled them for 5 minutes with vinegar, and then poured them into jars. The same tomatoes can be made without beets, and they also turn out very tasty.

Salted green tomatoes in barrels (pickling tomatoes)

Brine (for 8 liters of boiled and cooled water):

400-500 gr. salt

Spices (for 10 kg of green tomatoes):

200 gr. Sahara
200 gr. dill
10-15 gr. hot pepper (optional)
100-120 gr. blackcurrant or cherry leaves

You can salt green, ripe and brown tomatoes, but be sure to separate them. I give a recipe: how to pickle green tomatoes. Green tomatoes salted in the usual way are quite tough when finished. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Place the washed fruits tightly in a prepared container (barrel or aluminum dish) along with spices, which are placed at the bottom of the barrel, in the middle and on top, and sprinkle with sugar. When placing the tomatoes, shake the dishes slightly and, after filling, fill them with the prepared brine. The riper and larger the fruit, the stronger the brine is made. Cover the filled bowl with tomatoes with a tight lid or place a wooden circle with pressure on top. Store in a cool place. After 40-50 days, the salted tomatoes will be ready to eat.

Green tomatoes with sugar in tomato (sweet tomatoes)

Ingredients:

10 kg. tomatoes
200 gr. black currant leaves
10 gr. allspice
5 gr. cinnamon
4 kg. ripe tomatoes for tomato (or tomato paste)
3 kg. Sahara
Salt - to taste (at least 3 tablespoons)

Here is an unusual way to pickle tomatoes: instead of salt, you need to use sugar. Take green (or brown) tomatoes, sort and place in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top and sprinkle with sugar. Thus, make the installation without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour tomato paste (from ripe tomatoes) with sugar. Place pressure on top. For this method of pickling, green tomatoes can be blanched in boiling water for one or two minutes. This recipe can be used to make canned tomatoes in jars.

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Green tomatoes (fresh)

Choose thick-skinned tomatoes. Cut a little larger than for salad. Place in 0.5 and 0.7 liter jars. Fill with cold water and set to sterilize for 10-15 minutes. Roll up.

These tomatoes are good for making salads in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs - the fresh tomato salad is ready.

Green tomatoes are an excellent vegetable to prepare for the winter because they have a pleasant sour taste and the necessary hardness and elasticity. There are a lot of recipes for preparations, so in this article we will present the most delicious and proven options. Consider cold appetizers made from green tomatoes, pickles, and pickled vegetables.

How to choose the right tomatoes for harvesting for the winter

A green tomato must ripen, so hard vegetables that are just growing and gaining strength are not suitable, they will be less useful.
When planting bushes, it is advisable to indicate the variety of tomatoes so that during harvesting you can understand whether the fruit should be large or small and better determine the degree of its ripening.
For pickling and rolling whole for the winter, it is recommended to choose vegetables with a diameter of 2-4 cm. Such tomatoes are good, pickle quickly and are convenient to eat and serve.
For salads, adjika and other types of dishes where green vegetables are cut into pieces, any variety of green tomatoes is suitable. The main thing is that the grains in the tomato are ripe and not empty.
A green tomato that is ready to be prepared for the winter has a slightly whitish tint, which can later turn into yellow, red, pink, black, etc.
To make an excellent dish for future use, the canning must be from your own winter varieties of tomatoes. It is allowed to roll up jars using any additions: pasta, vegetables, any filling.

The most delicious recipes for green tomato dishes with photos

There are a lot of recipes on the Internet with green tomatoes, but many are not as the authors describe. Sometimes the real taste of a dish is completely different from what was stated in publications. This is because there are untested recipes and different ingredients to taste. Each cook must taste the components of the future dish, the intermediate and final results. Here is a list of the best proven recipes for pickles with green tomatoes.

Canned slices with garlic and adjika in liter jars

Green, brownish tomatoes, 5-6 kg.
Garlic cloves - a glass of 200 g.
Large red tomatoes, sweet, juicy – 1-1.5 kg.
Hot red pepper, fresh or dried, about 6-7 pods 10 cm long.
Vinegar 9%, preferably apple vinegar – 125 g.
Salt - 2 tablespoons for marinade, 125 g for pickling tomatoes.
Refined vegetable oil – 150 g. Olive species are allowed.
Dill – 1 bunch, but not small.
Cold purified water – 2.5 liters.
Horseradish – 1 root, but it is allowed to replace it with salicylic acid.

Step-by-step recipe for canned green tomatoes with garlic and adjika:

Thoroughly rinse green and brown tomatoes, remove unnecessary parts of the roots, and cut into slices.
The brine salt must be dissolved in water and poured over the prepared vegetables. Leave for 2 hours.
For the marinade, chop, mix garlic, hot red pepper, herbs, ripe tomatoes, horseradish, vinegar.
When the green tomatoes are infused in water, they need to be drained, and then, without drying, pour in the marinade.
After mixing all the vegetables with vegetable oil, put the mixture into liter jars, do not simmer further, and close with nylon or iron lids.

Korean Instant Whole Tomatoes

0.5 kg of very ripe green tomatoes with a diameter of 3-5 cm;
30 g fresh parsley or a small part of a bunch;
5-7 peeled cloves of garlic;
1 piece hot chili pepper;
4 tbsp. spoons of olive or sunflower vegetable oil;
2-3 tbsp. spoons of wine vinegar or natural apple cider vinegar;
salt.

Green tomatoes must be thoroughly washed and dried in a colander. Cut each into 4 even slices; if you come across large vegetables, then cut the parts so that they are the same as the rest.
Wash, dried chili peppers and garlic cut into thin slices.
Wash and chop the parsley.
In a container for the future dish, mix vegetable oil, wine vinegar, and salt.
Add green tomatoes, parsley, pepper, garlic. Stir the mixture thoroughly until all the liquid is absorbed into the vegetables and they release juice.
Leave the dish in the cold for up to 3-5 hours, after which it is ready to eat.

Spicy Georgian appetizer for the winter

Green or brownish tomatoes – 5 kg.
Fresh greens - parsley, celery, cilantro, dill - 20-30 g each.
Peeled garlic, about 10 medium-sized cloves.
Bell pepper – about 10 pcs. about 10 cm long.
Hot red pepper – 2 pcs. small.
Sugar, salt, water, apple cider vinegar or regular vinegar.

Step-by-step recipe for a spicy Georgian appetizer made from green tomatoes:

Wash the tomatoes thoroughly, cut them into two parts, just do not cut to the edge on the root side. Soak in hot water for 30-45 minutes.
Place several types of peppers, herbs, and garlic into a large blender bowl. Grind until you have a mixture of small pieces.
Peel each tomato a little from the internal parts and stuff it with the prepared mixture, put it in one or two liter jars or 1.5 liters.
Prepare a delicious marinade. To do this, for every 1 liter. purified or spring water, add 2 large level spoons of iodized salt, one teaspoon. sugar and the same - vinegar.
After the containers with tomatoes are filled with marinade, sterilize them in a water bath for about 30 minutes.
Roll up the dish under iron lids, turn the jars over, and cover with a thick blanket.
After cooling, the containers should be stored in a dark, cool place. Bon appetit!

Fermented stuffed tomatoes in Armenian style

2 kg of green, brown tomatoes;
1 head of medium-density cabbage;
4 bell peppers;
2-3 large carrots;
greens: cilantro, celery, dill, horseradish - 2-3 leaves each;
hot pepper – 1 pc.;
salt, sugar, water.

How to cook pickled stuffed tomatoes for the winter in Armenian style?

We rinse the tomatoes well with cold water and place them in a colander.
We cut each vegetable at the top (where the stem was) so that we get a lid that still adheres 1 cm to the main part.
Remove the core of each tomato and reserve for dressing. It is better to perform these actions with a small spoon: a tea or coffee spoon.
Chop the cabbage thinly and finely, add chopped bell pepper, carrots, dill, and hot pepper.
Mix the vegetables, add salt to them, according to taste preferences, press with your hands to release the juice.
Stuff the tomatoes with this mixture, after adding a little salt and sugar to each vegetable.
We put horseradish leaves, a layer of stuffed tomatoes, dill, celery, cilantro, garlic, again a row of green vegetables with minced meat, etc. in containers.
Chop or mash the insides of the tomatoes and mix with the remaining garlic and hot water.
Fill the tomatoes with the resulting brine and cover with lids.

Cold marinated with aspirin and mustard

8 kg firm green tomatoes;
Capsicum bitter pepper about 4 pcs.;
Aspirin – 15 g;
Dry mustard about 1 tbsp;
Table salt or iodized salt – 200 g;
Vinegar (preferably apple) – 0.5 l.;
Water – 10 l.;
Sugar – 400 g;
Garlic – 1 head, peeled;
Horseradish, dill, other greens - according to taste preferences.

How to cold pickle green tomatoes with mustard:

Mix salt, sugar, vinegar, aspirin and water in a large container. Mix all ingredients thoroughly. In this case, it is allowed to add vinegar last so as not to corrode your hands.
Place the washed and slightly dried tomatoes in jars or other containers, adding spices and herbs between the vegetables.
Place a tablespoon of dry mustard on top of all the tomatoes (calculation for 3 liters of vegetables).
Pour the resulting water solution over everything and cover with thick nylon lids. For better fastening, you can keep them in hot water and then use them.
Send the resulting pickle to the cellar, in a cool room, and after a couple of months it is ready for use.

How to pickle with simple salting without vinegar in barrels

Green ripe tomatoes – 10 kg;
Hot pepper, pods – 70 g;
Dry or fresh chopped dill – 200 g;
Dry or fresh chopped parsley – 40 g;
Black currant bush leaves - 100 g;
Water, salt (in the ratio for every 1 liter – 70 g).

Method for pickling green tomatoes by simple salting without vinegar in barrels:

We select the fruits of green and ripe tomatoes with dimensions of 3-5 cm in diameter, rinse them thoroughly under water.
It is worth drying all vegetables after washing, but due to the large number of them, this item can be omitted.
We prepare a wooden barrel, see if there are any cracks, holes or other disadvantages in it.
We put all the tomatoes there, at the same time we place the greener and more elastic ones at the very bottom, and you can put ripe ones on top.
Spices and herbs are mixed with all the fruits; they must be arranged in layers.
Pour the prepared syrup over all the vegetables per 1 liter of water and 70 grams of salt. Cover tightly with a wooden lid or another and place in a cool room.
Within 2-3 weeks, mold may form under the lid, which will need to be removed in order for the green tomatoes to turn out very tasty.

How to close instant lecho without sterilization

To prepare you need:

Green tomatoes of any size and shape – 3 kg.
White or blue onions – 1 kg.
Sweet orange carrots – 1.5 kg.
Bulgarian sweet pepper green, yellow or red - 1 kg.
Spicy tomato sauce – 1 l. (or replace 2 kg of ripe tomatoes with 2-3 pods of hot pepper).
Fresh sunflower or olive oil about 0.5 l.
Table salt.

Step-by-step recipe for green tomato lecho without sterilization:

We pre-prepare all the vegetables by peeling, washing and drying them.
Grate the carrots through a coarse grater.
Cut the tomatoes and peppers into large pieces, preferably identical in shape.
Cut the onion into thin half rings.
Pour oil into a large bowl and put all the prepared vegetables there. Add sauce or pre-grated tomatoes and pepper.
Cook the mixture over low heat for about 1.5 hours.
Add salt and cook for 10 minutes.
Place the lecho in glass, plastic jars or other containers and close tightly.

Tomato caviar with onions and carrots in a slow cooker

Green tomatoes – 0.5 kg.
Large onions – 2 heads.
Large carrots – 2 pcs.
Fresh pumpkin – 0.5 kg.
Garlic – 1 head, peeled.
A little salt, sugar, vinegar, black pepper - according to taste preferences.
High-quality sunflower or olive oil up to 3 tbsp.

Step-by-step recipe for caviar of green tomatoes with onions and carrots in a slow cooker:

Pour oil into the multicooker bowl. Add finely diced onion there. In the “Baking” mode, cook everything for 20 minutes.
While the onions are cooking, wash and cut the tomatoes into large pieces, place them in a food processor or meat grinder and chop. We separate the excess juice, leaving only the pulp of the tomatoes.
We perform similar actions with pumpkin and carrots to make a paste.
Add vegetable mixtures to the cooked onions and mix them, salt, pepper, add vinegar and pepper to taste. In the “Stew” mode, cook the dish for 1 hour.
10 minutes before the end, add chopped garlic to the bowl and simmer until the end.
Caviar can be served directly to the table or rolled into sterilized jars under an iron lid. To make the serving beautiful, you can add a little boiled water with gelatin and pour it into special molds.

Zucchini and eggplant stew with green tomatoes and tomato juice

Zucchini, eggplant, green tomatoes - 1 kg each.
Fresh tomato juice – 0.5 l.
Carrots – 2 pcs.
Peeled onions – 2 pcs.
Salt, pepper - according to taste preferences.
Spices: parsley, dill, basil - to taste.
Sunflower oil.

How to prepare a stew of zucchini, eggplant and green tomatoes:

We clean, wash and dry all vegetables.
Prepare a pan with a thick bottom. Cast iron cookware is considered ideal for preparing stews.
Pour sunflower oil into the bottom of the pan and place on low heat.
Cut all the vegetables into cubes and place them in the following order: eggplants, zucchini, tomatoes, carrots, onions, half the greens.
Pour in tomato juice, cover with a lid, and simmer for 40 minutes over low heat.
Add salt, other spices, herbs, mix.
Simmer for another 15 minutes and the dish is ready to eat.

Find out what you can whip up using unusual recipes.

Online video: how to quickly pickle vegetable salad for the winter

There are many options for snacks made from green tomatoes on the Internet: barrel fermented, fried, salted, stewed, lightly salted and soaked, whole and in slices. To choose a good recipe, you should look not only at its description, but also at reviews from culinary experts; they will advise how to properly preserve, how to help the fruits ripen, or how best to store them. We invite you to watch a video in which a food preparation master shows the process of creating an excellent winter salad from cucumbers, early cherry tomatoes and honey.

We offer you recipes for green tomato preparations. For every taste!

1. Finger-licking green tomatoes.

Products:

1. For 3 kg. tomatoes
2. Greens (parsley, dill, cherry or currant leaves) - 20 gr.
3. Onion - 0.5 pcs.
4. Garlic - 1 head
Fill:
1. Water -3 liters
2. Sugar - 9 tbsp. spoons
3. Salt - 2 tbsp. spoons
4. Bay leaf - 2, 3 pcs.
5. Allspice - 5 peas
6. Vinegar 9% - 1 glass
7. Vegetable oil per 1 liter - 1 tbsp. spoon

2. The same tomatoes can be cooked with a different filling.

Products:

(for a 3 liter jar):
1. Water - 1.5 liters
2. Sugar - 1 tbsp. spoon
3. Salt - 1 tbsp. spoon
4. Vinegar - 1 tbsp. spoon
5. Vegetable oil - 1 tbsp. spoon

How to cook finger-licking green tomatoes:

First put the herbs, garlic, and vegetable oil in the jar.

Then tomatoes, and onions on top.

Add vinegar to the prepared filling and pour the hot marinade over the tomatoes. Sterilize for 15 minutes.

3. Green tomatoes stuffed with garlic

Products:

Filling (for three liter jars):
1. Water - 1 liter
2. Sugar - 1 glass
3. Salt - 1 tbsp. spoon
4. Vinegar 9% - 0.5 cups
5. Horseradish, dill, parsley

How to cook green tomatoes stuffed with garlic:
Make cuts on the tomato in several places. Stick thinly sliced garlic into these slits.

Place green tomatoes in jars and fill with hot brine.

Sterilize for 10-15 minutes from the moment the water boils.

Turn the rolled up jars upside down, cover with a thick cloth (preferably a blanket) and leave until cool.

4. Green tomatoes with garlic.

1. Water - 5 liters
2. Salt - 1 glass
3. Sugar - 2 cups
4. Vinegar - 1 glass
5. Garlic - 300 gr.
6. Sweet pepper - 5 pcs.
7. Bay leaf
8. Black peppercorns
9. Dill, parsley.
10. Tomatoes - a bucket with a mountain

How to cook green tomatoes with garlic:

Grind pepper and garlic in a meat grinder.

Greens - cut. Mix all this, cut the tomatoes crosswise on the side where there is no tail and fill with filling.

Place the tomatoes in jars, add bay leaves and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.

5. Green tomatoes “Drunk”.

Products:

Fill:

at 7 – 700 gr. jars
1. Water - 1.5 liters
2. Sugar - 4 tbsp. spoons
3. Salt 2 - 3 tbsp. spoons
4. Bay leaf - 3 pcs.
5. Garlic - 2 cloves
6. Allspice - 10 peas
7. Cloves - 5 pcs.
8. Vodka - 2 tbsp. spoons
9. Vinegar 9% - 2 tbsp. spoons
10. A pinch of hot red pepper

How to cook Drunken green tomatoes:

Pour the prepared marinade over the tomatoes, sterilize for 15-20 minutes and roll up.

The jars keep well even at room temperature.

6. Green tomatoes “Delicious”.

Products:

1. Green tomatoes
2. Bell pepper

Fill:
1. Water - 1 liter
2. Sugar - 4 tbsp. spoons
3. Salt - 3 teaspoons
4. Vinegar 6% - 100 gr.

How to cook green tomatoes “Delicious”:

Place the tomatoes and pieces of bell pepper in jars, pour boiling water over them twice, boiling brine the third time and roll up. The tomatoes turn out very tasty.
You can roll these tomatoes in tomato juice, but without adding vinegar. Make juice from tomatoes, add salt, sugar according to the recipe and cinnamon on the tip of a knife, boil for 5 minutes. Then fill the tomatoes with juice, add 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately roll up the lid.

7. Green tomatoes with gelatin “Miracle”.

Products:

1. Green or brown tomatoes

Fill:
For 1 liter of water
1. Salt - 3 tbsp. spoons
2. Sugar - 3 tbsp. spoons
3. Bay leaf - 7 - 8 pcs.
4. Allspice peas - 20 pcs.
5. Cloves - 10 pcs.
6. Cinnamon
7. Gelatin - 10 gr.
8. Vinegar 6% - 0.5 cups

How to cook green tomatoes with Miracle gelatin:
Pre-soak the gelatin in warm water for 40 minutes.

Make the filling, boil it, add gelatin and vinegar to it, boil the filling again.

Pour the filling over the tomatoes and sterilize for 5-10 minutes.
The tomatoes turn out to be very tasty, everyone will be delighted with them.

8. Green tomatoes with cabbage.

Products:

1. Green tomatoes
2. Bell pepper

Fill:
1. Water - 2.5 liters
2. Salt - 100 gr.
3. Sugar - 200 gr.
4. Vinegar 9% - 125 gr.
Spices:
1. Dill
2. Parsley

How to cook green tomatoes with cabbage:
Coarsely chop the green tomatoes and cabbage and place in a jar with spices. The first time, pour boiling water over it, let it stand for 20 minutes, the second time with the finished filling. Add 1 aspirin tablet to a liter jar and roll up.
This is my coworker’s recipe, it makes very tasty tomatoes.

According to this recipe, you can cover two types of tomatoes: with filling and in tomato juice. Add salt, sugar and a little cinnamon to the cooked tomato. Boil for 5 minutes. Pour boiled juice over the tomatoes placed in a jar, sterilize for 15-20 minutes and roll up.

Green tomatoes in tomato and cabbage have a very piquant taste.

9. Green tomatoes with apples in pink brine.

Products:

1. Green tomatoes

Fill:
1. Water - 1.5 liters
2. Salt - 1 tbsp. spoon
3. Sugar - 5 tbsp. spoons
4. Vinegar 6% - 70 gr.
5. Allspice
6. Parsley
7. Apples
8. Beetroot

How to cook green tomatoes with apples in pink brine:
Place tomatoes, several apple slices and 2 small slices of peeled beets in a jar.

The rich color of the brine and taste depend on the amount of beets.

Do not add more than 2 pieces of beets, otherwise the brine will taste astringent. Pour boiling water over it for 20 minutes. Then make a filling from this water and boil it.

Pour hot brine over the tomatoes and cover with a lid.
The same tomatoes can be made without beets, and they also turn out very tasty.

10. Salted green tomatoes in barrels (pickling tomatoes).

Products:

Green tomatoes

Brine:
For 8 liters of boiled and chilled water
1. Salt - 400 - 500 gr.
2. Green tomatoes - 10 kg.

Spices:
1. Sugar - 200 gr.
2. Dill - 200 gr.
3. Bitter pepper (optional) - 10 -15 gr.
4. Black currant or cherry leaves - 100 gr.

How to cook salted green tomatoes in barrels:
You can salt green, ripe and brown tomatoes, but be sure to separate them.

Green tomatoes salted in the usual way are quite tough when finished.

If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting.

Place the washed fruits tightly in a prepared container (barrel or aluminum dish) along with spices, which are placed on the bottom of the barrel, in the middle and on top, and sprinkle with sugar.

When placing the tomatoes, shake the dishes slightly and, after filling, fill them with the prepared brine.

The riper and larger the fruit, the stronger the brine is made.

Cover the filled bowl with tomatoes with a tight lid or place a wooden circle with pressure on top.

Store in a cool place. After 40-50 days, salted tomatoes will be ready to eat.

11. Green tomatoes with sugar in tomato (sweet tomatoes).

Products:

1. Green tomatoes - 10 kg.
2. Black currant leaves - 200 gr.
3. Allspice - 10 gr.
4. Cinnamon - 5 gr.
5. Ripe tomatoes for tomato - 4 kg.
6. Sugar - 3 kg.
7. Salt - to taste (at least 3 tablespoons)

How to cook green tomatoes with sugar in tomato sauce:
Here is an unusual way to pickle tomatoes: instead of salt, you need to use sugar. Take green (or brown) tomatoes, sort and place in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top and sprinkle with sugar.

Thus, make the installation without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour tomato paste (from ripe tomatoes) with sugar.

Place pressure on top. For this method of pickling, green tomatoes can be blanched in boiling water for one or two minutes. This recipe can be used to make canned tomatoes in jars.

12. Green tomatoes (fresh).

Choose thick-skinned tomatoes. Cut a little larger than for salad. Place in 0.5 and 0.7 liter jars. Fill with cold water and set to sterilize for 10-15 minutes. Roll up.
These tomatoes are good for making salads in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs - the fresh tomato salad is ready.

13. Green tomatoes with grapes.

Products:

1. Green tomatoes
2. Grapes
3. Onion

Fill:
1. Water - 1.5 liters
2. Salt - 3 tbsp. spoons
3. Sugar - 4 tbsp. spoons
4. Vinegar essence - 1 teaspoon
5. Cloves, black allspice peas

How to cook green tomatoes with grapes:
Wash the tomatoes and place them in a jar, topping them with onions and spices.

Place a bunch of grapes on top. Fill with brine, add vinegar essence. Sterilize the jar (3 liter) for 15 minutes.

14. Green tomato salad.

Products:

1. Green tomatoes - 3 kg.
2. Bell pepper - 1 kg.
3. Carrots - 1 kg.
4. Onion - 1 kg.
5. Hot pepper to taste
Brine:
1. Sunflower oil - 350 gr.
2. Salt - 100 gr.
3. Sugar - 300 gr.
4. Vinegar 9% - 100 ml.

How to make green tomato salad:
Chop the vegetables, place in a non-oxidizing container, mix with salt, sugar, vinegar and oil.

Let sit for several hours (6-8) until they release their juices. Then boil for 30 minutes.

Place the salad in jars, add 1 aspirin tablet per liter jar and roll up.

Without tablets, such tomatoes need to be sterilized for 10-15 minutes.

15. Green tomato caviar.

Products:

1. Green tomatoes - 3 kg.
2. Carrots - 1 kg.
3. Onion - 1 kg.
4. Bell pepper - 5 - 6 pcs.
5. You can add hot pepper to taste
Fill:
1. Sugar - 1 glass
2. Salt - 3 tbsp. spoons
3. Vegetable oil - 0.5 liters
4. Vinegar 9% (1 teaspoon per liter jar)

How to make caviar from green tomatoes:
Grind all the vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless container for 5-6 hours. Then boil for 30-40 minutes, place the caviar in jars, add vinegar and roll up.

16. Green stuffed tomatoes.

Products:

1. Tomatoes - 5 kg.
2. Onions - 1 kg.
3. Bell pepper - 1 kg.
4. Garlic - 200 gr.
5. Hot pepper - 3 - 4 pods
6. Dill, parsley
Fill:
For 1 liter of water
1. Salt - 20 gr.
2. Spices to taste

How to cook green stuffed tomatoes:
Cut the top half of the tomatoes so that the core can be removed.

Fill the resulting hole with a vegetable mixture finely chopped or twisted through a meat grinder.

Sterilize: liter jars for 15-20 minutes, 3 liter jars - 25-30 minutes and roll up the lid.

17. Stuffed green tomatoes – 2.

Products:

For the filling (for 5 three-liter jars):
1. Green tomatoes - 2 - 3 kg.
2. Bell pepper - 2 pcs.
3. Garlic - 2 heads
4. Carrots - 2 pcs.
5. Dill, parsley
6. Hot pepper (optional)
Fill:
1. Water - 6 liters
2. Sugar - 300 gr.
3. Salt - 200 gr.
4. Vinegar 6% - 500 ml.

How to make stuffed green tomatoes:
Grind the vegetables for the filling in a meat grinder. Cut the tomatoes halfway, stuff with the vegetable mixture and close.

Carefully place in jars. Pour hot water over the tomatoes twice for 10 minutes.

For the third time, pour boiling marinade, add 1 aspirin tablet to the jar and roll up.

It can be done this way too. Stuff the tomatoes in the same way, place them in a pan, fill them with brine and put pressure on top. In just a few days, the stuffed tomatoes will be ready to eat.

18. Green tomato lecho.

Products:

1. Green tomatoes - 3 kg.
2. Onions -1 kg.
3. Carrots - 1.5 kg.
4. Bell pepper - 1.5 kg.
5. Spicy tomato sauce - 1 liter
6. Unrefined sunflower oil - 1.5 liters
7. Salt to taste

How to make lecho from green tomatoes:

Grate the carrots on a coarse grater. Cut the tomatoes and peppers into large slices, and the onions into half rings. Place vegetables in a bowl with heated oil, add tomato sauce and, stirring, cook for 1.5 hours. Add salt and cook for another 10 minutes. The lecho is ready. Place hot lecho into sterilized jars and roll up.

19. Salted green tomatoes for the winter.

Our most popular and traditional green tomatoes are salted. Very tasty! At the market they are sold in large wooden barrels all year round.

Products:
1. Green, unripe tomatoes, preferably large and fleshy.
2. Celery - sprigs
3. Garlic
4. Red hot pepper
5. Brine
6. For 1 liter of cold water (from the tap) - coarse salt 70 g.
How to prepare salted green tomatoes for the winter:

Cut the tomatoes in half lengthwise, but not all the way. If the garlic is large, then cut each clove into several slices. Pepper mode for rings. Celery sprigs.
In each tomato we put several slices of garlic and 2-3 rings of pepper.

We stuff a sprig of celery there, mercilessly folded several times, and secure all this beauty with ordinary spool threads, wrapping the tomato several times in different directions.

The market esthetes stuff the red pepper in such a way that its red tongue peeks out of the tomato.
Place a layer of celery sprigs on the bottom of a pan, or a jar (or maybe a barrel), a layer of tomatoes on top, another pepper on the sides (for those who like it), then celery again, etc. Top layer of celery.
Dilute salt in water and pour over tomatoes. We put him under oppression. A 3 liter jar requires approximately 1.5 liters of brine.
When the tomatoes stop bubbling, the brine becomes transparent - that’s it, the pickle is ready.

If you use it right away, you don’t need to do anything else. And if you want to save, then drain the brine, boil and immediately pour in the tomatoes.

You can close it either with a plastic lid or with an iron one.

This must be done immediately after pouring boiling brine.

It can be stored for a very long time, even 2 years.

The finished tomato is cut into pieces and poured with vegetable oil. You can do it without oil, as you like.

20. “Winter” salad.

This recipe contains green tomatoes in a marinade.

Products:
1. Green tomatoes - 5 kg.
2. Onion - 0.5 kg.
3. Red bell pepper - 1 kg.
4. Celery - 300 gr.
5. Parsley - 200 gr.
6. Hot pepper - 2 pods
7. Garlic - 100 gr.
8. Sunflower oil - 250 ml.
9. Vinegar - 250 ml.
10. Salt

How to prepare Winter salad:
Chop everything to taste, add salt, oil and vinegar. Leave in the refrigerator for a day.
Place into jars and sterilize for 15 minutes. Roll up.

21. Green Stuffed Tomatoes “Take Your Eyes Out.”

Products:

1. Green tomatoes - bucket
2. Garlic - 200 gr.
3. Hot capsicum - 200 gr.
4. Leaf celery - 250 gr.

Brine:
1. Water - 5 liters
2. Salt - 250 gr.
3. Sugar - 250 gr.

How to cook green stuffed tomatoes “Tear Your Eyes Out”:

We pass everything through a meat grinder.

Wash the tomatoes and cut off the cap or cut in half, scoop out the pulp with a spoon.

Place the hot mixture into this cavity. We connect the halves together.

Carefully place in three-liter jars.

Do I need to say that we wash and sterilize the jars first?

Fill with boiling brine.

As soon as you turn off the brine, immediately pour in 250 g of vinegar. You don’t have to screw the lid on, just cover it with plastic and take it to a cool place. The mixture can be varied according to your own wishes and capabilities. You can add grated carrots and any other greens.
An invigorating snack!

22. Green tomato salad “Watercolor”.

The salad turns out very tasty and beautiful due to the green, red and orange colors in the jar. Winter table decoration.

Products:

1. Green tomatoes - 4 kg.
2. Onion - 1 kg.
3. Carrots - 1 kg.
4. Red sweet bell pepper - 1 kg.

How to prepare green tomato salad “Watercolor”:

Wash all the vegetables. We cut the tomatoes either into rings or half rings.

Onions, carrots and peppers - into strips.

Mix everything in a large saucepan or deep bowl.

Add 0.5 cups of salt. Mix again, cover the container with a clean towel and leave for 6 hours.

Then you can drain the juice.

The brine turns out delicious, let's roll it up with the salad.

Heat 2 cups of vegetable oil and immediately pour into the salad.

Add 1 glass of sugar. Mix everything. Place the salad in clean, prepared glass jars.

Sterilize for 15-20 minutes. Let's roll up. The salad is ready. Admire these colors. Watercolor painting!

"Super Chef" wishes you bon appetit!

Tomato soup with chicken broth

Ingredients:

1 large chicken breast;
6 tbsp. l. pearl barley;
5 medium potato tubers;
4 green tomatoes;
3 liters of purified water;
fine salt;
fresh greens.

Rinse the chicken breast. Carefully cut off the skin. Place in a saucepan and add salted water. Simmer until the meat is done.

Rinse the pearl barley thoroughly. 10 minutes after the chicken starts cooking, add pearl barley to it. Cook the ingredients together for another 20-25 minutes.

Remove the breast from the broth. Cut all the meat off the bone. Divide it into small pieces. Return back to broth. After boiling again, add salt, small pieces of peeled potatoes and tomatoes. Salt the mass.

Cook the first dish for another 15-17 minutes. Pour chopped fresh herbs into it. Cover the pan with a lid and leave to brew for a quarter of an hour. Pour the finished soup into bowls and add light mayonnaise to taste.

Mixed meat solyanka with green tomatoes

Mixed meat solyanka with tomatoes

Ingredients:

550 g beef on the bone;
4 potatoes;
1 kg of any smoked meats;
1 onion;
2 pcs. carrots;
350 g homemade pickled cucumbers + 1 tbsp. brine from them;
2 salted green tomatoes;
2 garlic cloves;
1 can of pitted olives;
85 g tomato paste;
salt;
sunflower oil;
spices.

Place the washed beef on the bone in a saucepan and add salted water. Cook the meat broth for 2.5-3 hours. Remove meat from pan. Carefully cut it off the bones and chop it. Strain the broth through several layers of gauze. Pour the chopped meat into it.

Add small cubes of potatoes to the re-boiled broth. Cook the vegetable for 10-12 minutes.

Peel the carrots and grate on a grater with medium holes. Finely chop the onion as desired. Grate the garlic or simply cut it with a sharp knife. Place all these ingredients in a frying pan with heated sunflower oil. After 6-7 minutes, add grated green tomatoes and pickled cucumbers chopped in the same way. Immediately pour in the brine. Cover the pan with a tight lid. Simmer its contents for 8-9 minutes over low heat.

Add tomato paste to vegetables. Add small pieces of pitted olives. After another 5-6 minutes of simmering, transfer the roast from the pan to the broth.

In a separate frying pan, fry thin strips of bacon in a little oil. It should be covered with a golden brown crust. Transfer the meat product into the broth. Immediately remove the soup from the heat, pour into bowls and top with sour cream. To taste, you can decorate the hodgepodge with fresh or dried herbs and lemon slices.

Fruit and vegetable salad “Paints”

Ingredients:

4 nectarines;
350 g salad mix;
2 tbsp. fresh strawberries;
130 g feta cheese;
2 green tomatoes;
½ tbsp. finely chopped basil;
90 g walnut kernels;
2/3 tbsp. refined oil;
½ tbsp. granulated sugar;
1 tbsp. poppy seeds;
1/3 onion;
salt;
1 tsp. Dijon mustard.

Prepare salad dressing:

Mix butter with sugar and poppy seeds.
Add very finely chopped onion, Dijon mustard, and salt.
Pour in freshly squeezed lemon juice.
Using a blender, turn the ingredients into a homogeneous airy mass.
Pour the dressing into a tightly sealed plastic container.
Close the container with a lid and put it in a cool place.

Cut the nectarine into small, even, neat pieces. Pour some of the infused dressing over them and stir.

Place coarsely torn lettuce leaves on a large plate. Place nectarine and sauce on them. Add halves or quarters of fresh strawberries, small pieces of green tomatoes, crumbled cheese, and chopped basil. Spread coarsely chopped and lightly fried nut kernels on top. Pour the remaining dressing over the appetizer and serve the treat for lunch or dinner.

Spicy green tomato salad

Ingredients:

1 kg of green tomatoes;
1 hot capsicum;
½ bunch of fresh parsley leaves;
3 tbsp. l. refined sunflower oil;
coarse salt;
2 cloves of garlic;
2 tbsp. l. apple cider vinegar;
2 tbsp. l. granulated sugar.

In a small bowl, mix the liquid ingredients – apple cider vinegar and sunflower oil. Add finely chopped hot pepper and fresh garlic through a press to the resulting mixture. Add salt and sugar to hot sauce. 2 tsp of salt will be enough. But you can adjust its quantity to your liking. Actively stir the sauce until the sweet and salty grains are completely dissolved.

Cut green tomatoes into small pieces. Place them in a glass container with a lid. Pour in the resulting aromatic mixture. Close the lid of the jar tightly and put the snack in a cool place for 24 hours.

Place the prepared tomatoes in a small bowl, sprinkle with fresh herbs. Serve as a salad with any hot dish.

Vegetable salad with corn croutons

Ingredients:

470 g corn bread;
1 large fresh cucumber;
4 feathers of fresh green onions;
½ tbsp. chopped fresh basil;
1/3 tbsp. quality olive oil;
½ tsp. chopped lemon zest;
1/3 tbsp. freshly squeezed lemon juice;
1 piece jalapeno pepper;
1 tbsp. l. liquid natural honey;
salt;
freshly ground black pepper.

Preheat the oven to medium temperature. Cut the corn bread and crusts into equal, neat cubes. Pour onto a baking sheet and level. The crackers should lie on the surface in one layer. Place the baking sheet in the preheated oven. Bake the crackers for a quarter of an hour until deliciously golden brown. Leave them to cool at room temperature.

Cut green tomatoes into medium pieces. Pour them into a spacious salad bowl. Add fresh cucumber slices, chopped green onions and basil.

Prepare the dressing for the appetizer:

Mix finely chopped jalapeno peppers (without seeds or skin) with olive oil.
Add chopped lemon zest, salt to taste, and pepper to the sauce.
Pour in bee honey and lemon juice.
Lightly beat the dressing with a regular fork.

Pour the mixture over the vegetables in the salad bowl. Scatter the prepared corn crackers on top.

Vegan burger

Ingredients:

2 burger buns;
1 red and 1 green tomato;
1 piece red salad onion;
250 g beets;
90 g semolina;
1 bunch of fresh lettuce;
2 garlic cloves;
½ tbsp. vegetable oil;
½ tbsp. breadcrumbs;
2 tbsp. l. any sauce;
ketchup to taste;
spices.

Boil the beets directly in their skins until soft. Peel the finished root vegetable and cut into small cubes. Pour them into a frying pan with heated vegetable oil. Add salt, spices and crushed garlic. Fry the mass so that the main liquid evaporates from it.

Add semolina to the pan. Continue frying for another 10-12 minutes. During this time, the semolina will absorb the remaining moisture from the beets. Use a masher directly in the frying pan to transform its contents into a thick, homogeneous mass. When the latter has cooled, form it into flat, wide cutlets. Roll each one in breadcrumbs and fry in a separate frying pan until golden brown. Place the resulting cutlets on paper napkins.

Place a lettuce leaf on each hamburger bun. Spread your chosen sauce on top. Place the cutlet on the base. Cover it with tomato slices of two colors, ketchup to taste and purple onion rings.

Vegan burgers are a great snack option for those losing weight.

Green tomatoes fried in batter

Green tomatoes in batter

Ingredients:

4 medium green tomatoes;
2 raw eggs;
coarse salt;
½ tbsp. corn flour;
½ tbsp. grated parmesan;
3 tbsp. l. wheat flour;
1 tsp. garlic salt;
½ tsp. ground ginger;
½ tsp. dried oregano;
1/3 tbsp. olive oil.

You need to start preparing the dish with vegetables. Cut green tomatoes into thin slices. The optimal thickness for the pieces is 0.5-0.7 cm. Sprinkle each slice with salt on all sides. Leave it like this for 12-15 minutes.

In a deep bowl, beat the contents of raw eggs. In a second wide container, mix two types of flour, all the specified spices, and chopped cheese.

Dry the green tomato slices with paper towels without wiping off the salt. First dip the pieces one at a time into the beaten eggs, and then roll them in the aromatic flour mixture.

Heat olive oil in a large cast iron skillet. Place batter-coated tomatoes in it. Fry for 4-5 minutes on each side. The crust should become golden brown and crispy.

Place the finished snack on paper towels to remove excess fat. Then transfer to a serving platter and serve immediately to guests with any hot sauce.

Cucumbers with green tomatoes for the winter

Cucumbers with green tomatoes

Ingredients:

1 kg of miniature fresh cucumbers;
1 kg of green tomatoes;
½ large bell pepper;
130 g green beans;
4 garlic cloves;
70 g coarse salt;
50 g granulated sugar;
60 g chopped fresh dill;
20 g chopped cilantro;
60 ml table vinegar.

Rinse all prepared vegetables thoroughly. If necessary, scrub with a brush. Cut off the “tails” of cucumbers. Then cut them lengthwise into medium pieces. Also chop the bell pepper. Leave the beans whole. The last two components are used in the appetizer rather for beauty, so you can safely exclude them or replace them with other favorite vegetables.

Leave the tomatoes whole too. Only make deep punctures in the area of the stalk with a small fork.

Fill the prepared sterilized jars with all the mixed vegetables. Add peeled garlic cloves to each. Pour boiling water over the contents of the containers. Cover the jars with lids. After a quarter of an hour, drain the water from them into a saucepan. Pour chopped dill, cilantro, salt, sugar into it. Place the pan on the fire.

Bring the future marinade to a boil. Immediately after the first bubbles appear, pour in vinegar. Remove marinade from heat. Quickly pour it into jars of vegetables. Roll up the containers with lids, turn them over and cover with warm blankets. After 24 hours, transfer to a cold place for a long time. You can take a sample from the snack after 15 days. This is a simple, delicious recipe for the winter that every housewife can repeat.