A simple recipe for small green pickled tomatoes. Pickled green tomatoes for the winter - how to cook them deliciously

Preface

Pickled green unripe tomatoes are a very tasty savory preparation for the winter. In principle, such tomatoes cannot be eaten fresh, because they contain the substance solanine, which is poisonous. Proper marinating destroys solanine and allows you to get a wonderful preparation of green tomatoes, which can be immediately served on the table with various other dishes or by making salads from it first.

How to pickle green tomatoes correctly?

The most important thing is to wisely select green tomatoes intended for canning. This mainly relates to the degree of ripeness of the fruit. Their size, although they are not ripe, should be characteristic of ripe tomatoes of the variety harvested for the winter. These are the minimum requirements for choosing green tomatoes for pickling. It is better not to preserve smaller fruits. The concentration of solanine in them is too high and will not decrease to a safe level during the pickling process.

And it is best to select not purely green tomatoes, but those that have already begun to turn yellow (or at least turn white). These will marinate faster and turn out tastier. We must also not forget about the usual requirements for vegetables selected for harvesting for the winter. For pickling, you should leave only whole, undamaged green tomatoes that have no signs of rot, as well as dents or other defects. Otherwise, the taste of the preparation for the winter may noticeably suffer, and it will be stored worse.

Regardless of the recipe, before preparing pickled green tomatoes for the winter, the stem must be removed, and then the fruit must be thoroughly washed. Then it is advisable to sort the tomatoes by size. This is necessary for uniform and simultaneous pickling of fruits placed in one jar. In addition, large ones may need to be cut into 2 or 4 parts. For tomatoes left whole, it is recommended to pierce the skin in several places with a fork or toothpick. All additional products used in the recipe (vegetables, fruits) must also be washed or peeled.

Marinating consists of pouring marinade prepared on the basis of water, which necessarily contains acetic acid, over food. Additional commonly used ingredients are sugar and salt. In addition, various herbs and spices can be added to the marinade.

To properly prepare the marinade, first heat the water. Even before it boils, sugar and salt are added to it, dissolved by stirring the water. Then, when the solution boils, it is boiled for 10–15 minutes. Then, if you need to add spices, reduce the heat, bringing the temperature of the liquid in the pan to close to boiling. Only then add the spices and keep the solution on the stove for another 15 minutes. If you let it boil, the aromatic substances will evaporate from the spices. Then turn off the fire, add vinegar and mix everything.

It is not recommended to immediately pour in acetic acid, since when the marinade boils, it evaporates, which makes the pour weaker and its preservative effect reduced. Spices can be placed in a container and poured with marinade along with vegetables. In addition, vinegar does not have to be added specifically to the filling being prepared. The required amount can simply be poured into containers with tomatoes. It is recommended to take grape or fruit vinegar - marinades prepared with it come out better in quality.

Jars for pickled tomatoes must first be thoroughly washed and then sterilized. The lids that will be used to close the containers with the workpiece must be subjected to the same treatment. After sealing the jars, they must be turned upside down, placed on a thick warm bedding (blanket, towel) and wrapped in a similar thing. After cooling to room temperature, it is put away for storage. For this purpose, use a dark, cool room - a basement, cellar or refrigerator.

The most popular and simple marinating recipes

Perhaps the simplest and at the same time liberal recipe is pickling with garlic. It will appeal to absolutely everyone - both spicy lovers and those who do not show a preference for such dishes. All this thanks to garlic. It will make green tomatoes not bland and moderately spicy. For this marinating method you will need:

tomatoes (small ones that fit through the neck of the jar);
garlic (cloves) – from 1 to several for 1 tomato;
dill (umbrellas) – 1–2 pcs per jar.

For the marinade:

water – 3 l;
non-iodized salt and sugar - 2 tbsp. spoons;
vinegar 9% – 250 ml;
bay leaf – 3 pcs;
dill (seeds) – 1.5 teaspoons.

You can simply put garlic in a container along with vegetables, but it is better to stuff it into tomatoes. To do this, we make shallow small cuts in the latter to suit the size of the teeth. The number of notches on the tomato should be equal to the number of cloves of garlic with which we are going to stuff it. The more cloves you use, the sharper the workpiece will be. Press the garlic completely into the slits. Then we throw dill umbrellas into each jar, and then tightly put tomatoes stuffed with cloves. Prepare the marinade as described above in the marinating rules and pour it over the tomatoes.

For lovers of spicy and more piquant-tasting winter preparations, we offer a recipe with red capsicum and additional spices. For one 3-liter jar you will need:

tomatoes (preferably brown and preferably the same size, as well as the correct shape) - 2 kg;
hot pepper (pods) – 2–3 pcs;
onions (bulbs) – 3 pcs;
currant leaves – 4–5 pcs;
fresh dill and horseradish (leaves) – 50 g each.

For the marinade:

water – 3 l;
non-iodized salt – 250 g;
sugar – 300 g;
cloves (buds) – 8 pcs;
black and allspice peppers (peas) – 10 pcs each;
bay leaf – 6 pcs;
vinegar – 600 ml.

Leave the tomatoes whole or cut them into halves. Chop small onions into rings and large ones into half rings. The hot pepper can be left whole or cut into 2-4 slices. If you leave the seeds in them, the preparation for the winter will be sharper. Then we tightly pack all the ingredients into the jars: tomatoes, and between them onions, dill, hot peppers and leaves. Prepare the marinade and pour it into containers with vegetables.

Another “spicy” recipe. You will need:

tomatoes – 1 kg;
onions (bulbs) – 100 g;
allspice and black pepper (peas) – 12 pcs each;
bay leaf – 3 pcs;
hot red pepper (ground) – 10 g.

For the marinade:

non-iodized salt – 100 g;
sugar – 150 g;
table vinegar – 800 ml;
water – 1 l.

We cut the tomatoes into circles, the thickness of which is 5–10 mm, and the onions into half rings. Prepare the marinade and then cool. Place the tomatoes and onions mixed in an enamel container, then pour in the cooled marinade and place in a cooler place overnight. In the morning, drain the marinade. Then the tomatoes and onions, tossed with spices, should be packed tightly into the jars. Heat the marinade to a boil and immediately pour it over the vegetables. Then we pasteurize the tomatoes, covering the jars with lids, at a temperature of about 85 °C, and then roll them up.

Original dish – tomatoes with cabbage and apples

For the winter, not only with garlic and spices, but also with other products, thereby obtaining ready-made delicious salads, which, if necessary, just need to be cut additionally before serving. Below are 2 such original recipes. Tomatoes with apples cooked in pink marinade. You will need: tomatoes and apples - in a ratio of 4 to 1; beets - as needed.

For the marinade:

non-iodized salt – 1 tbsp. spoon;
vinegar 6% – 80 g;
sugar – 4 tbsp. spoons;
parsley and allspice (peas) - to taste;
water – 1.5 l.

First, we put tomatoes in the jars, and then on top we put apples, cut into slices, and small circles of beets. The amount of the latter affects the taste of the product and the richness of the color of the marinade. For example, in a 0.7 liter jar it is enough to put 2 cups of beets. If you use more, the marinade will taste astringent. Then pour boiling water into the containers. After 20 minutes, pour it into a saucepan and make a filling from it, as described above in the marinating rules. Pour the prepared hot marinade into containers with tomatoes.

Tomatoes with cabbage. You will need:

tomatoes and cabbage - in a volume ratio of 3 to 1;
bell pepper – approximately 1 pod per 1 liter of preparation;
spices - dill and parsley to taste.

For the marinade:

non-iodized salt – 100 g;
vinegar 9% – 130 g;
sugar – 200 g;
water – 2.5 l.

Place the peppers and spices cut into slices into jars. Then we place tomatoes and cabbage there, which we chop coarsely before doing this. Then, as in the previous recipe, we first pour boiling water over the vegetables for 20 minutes, from which we subsequently prepare the marinade. After pouring the last of the tomatoes, add aspirin to them at the rate of 1 tablet per 1 liter jar. Instead of aspirin, it is better to use vodka - 60–70 ml will replace 1 tablet.

There are many different tomato preparations. We all prepare them year after year, using proven recipes. These are the usual snacks in our cellars and snacks on our tables. All this abundance is prepared from ripe tomatoes. Today we will talk about recipes for pickled green tomatoes for the winter, which will appeal to many people.

Pickled green tomatoes for the winter: recipes with garlic

The simplest recipe for which you will need:

Milk-ripe tomatoes – kilogram;
Garlic – medium head;
Salt – 60 grams;
Sugar – 75 grams;
Laurel – 2 leaves;
Dill seeds - coffee spoon;
Vinegar - a glass.

Preparation:

Cut the washed tomatoes into four or six parts. Add coarsely chopped garlic to them. Mix and place in prepared jars.
Boil three liters of water with sugar, salt, bay leaf, and dill seeds. We pour vinegar. Pour brine over the vegetables and cover with lids.

Store the marinated snack in a cool place.

Appetizer “Red and green assorted”

Another simple recipe for pickled green tomatoes for the winter, in which we will simultaneously use green and brown fruits. However, they will differ in taste.

Let's prepare:

Green tomatoes – 5 kilograms;
Brown - 5 kilograms;
Garlic – 10 heads;
Parsley – 3 bunches;
Vinegar - a hundred-gram faceted glass;
Sugar – half a kilo;
Salt – 250 grams;
Aspirin – 3 tablets.

How to marinate:

Cut vegetables in half, if large - into quarters.
Cut the parsley into pieces, crush the garlic with the flat side of a knife, then chop it.
We tightly place the prepared products interspersed in three-liter jars. Place one aspirin tablet on top.
Prepare the marinade by boiling five liters of water with salt and sugar. At the end add vinegar.
Pour the prepared brine over the vegetables. We roll up the jars, turn them over, and cover them.

In the morning we take it to the basement.

Many people will like this recipe for pickled green tomatoes for the winter, just like in the store. These USSR-era tomatoes are very tasty.

Products for the recipe as in the store:

Milk tomatoes – 2 kilos;
Laurel – 2 leaves;
Allspice and bitter pepper – 10 peas each;
Cloves – 7 buds;
Salt – 60 grams;
Sugar – 75 grams;
Vinegar essence – teaspoon.

Preparing the preserve:

We take the number of cans as desired. We wash them with soda and pour boiling water over them.
We put spices on the bottom and place tomatoes on top.
Pour boiling water over everything and let sit for twenty minutes.
Pour out the water and put it on the stove.
Pour salt, sugar into the jar, pour in the essence. Fill with boiling water and roll up.
Cover the inverted jars with warm clothes and keep them there until they cool down.

We store it in the place designated for this purpose.

Delicious green tomatoes with garlic and carrots

Tomatoes with garlic and carrots look great on the table and in jars. An old friend shared this wonderful recipe with me.

Ingredients:

Tomatoes – 2 kilograms;
Carrots – 3 pieces;
Garlic - head.
Marinade:
Water – 3 liters;
Salt – 90 grams;
Sugar - half a glass;
Vinegar - glass;
Black pepper – 20 peas;
Laurel – 2 leaves;
Vegetable oil – 3 tablespoons.

How to preserve:

Wash the carrots, peel them, cut them into thin circles. Cut the peeled garlic into slices.
Wash the tomatoes, cut the fruit into two-thirds. Place a piece of carrot and garlic into the cut. Place the tomatoes prepared in this way into jars.
Boil all the ingredients for the filling, with the exception of vinegar, for fifteen minutes. We pour it in after removing it from the stove.
Pour hot brine over vegetables and cover with lids.
Sterilize for 12 minutes, seal, cool, and take to the basement.

Advice! For canning, fruits should be taken at the stage of milky ripeness, and not completely green.

The name of the next recipe speaks for itself.

Recipe: “Finger lickin’ good”

4 liter product set:

Green tomatoes – 2.5 kilograms;
Bell pepper – 200 grams;
Hot pepper – 1 pod;
Fresh dill - a large bunch;
Garlic – 120 grams;
Water – 1.2 liters;
Sugar – 125 grams;
Salt – 60 grams;
Vinegar – 100 milliliters.

We will cook in liter jars:

Wash the vegetables and dry them. We cut the fruits into several parts depending on their size. Transfer to a large bowl.
Twist the seeded peppers and garlic. We send the pulp to the chopped tomatoes. Add dill there, finely chopped with a knife. Stir and leave for a while.
Boil water, salt, sugar until the crystals dissolve, add vinegar, remove from heat.
Fill the jars, washed and sterilized, with the vegetable mixture. Shake them lightly to pack them tightly.
Pour boiling brine over the mixture.
Place the jars in a pan of warm water, lined with a cloth. Sterilize at a gentle boil for 25 minutes. Then we roll it up and cover it for a day.

This snack keeps well all winter, even at room temperature.

Country style tomatoes

We will prepare them without sterilization.

Necessary:

Tomatoes – 3 kg;
Onion – 300 g;
Horseradish root - to taste;
Dill – 5 umbrellas;
Green.

For the marinade:

Water – 1.5 liters;
Sugar - three quarters of a glass;
Salt - a quarter glass;
Mustard seeds - dessert spoon;
Laurel leaf – 3 pcs.;
Black pepper – 10 peas;
Cloves – 5 buds;
Vinegar – 150 ml.

We clean and wash the prepared vegetables. Cut the onion into half rings, horseradish root into long strips. Place the tomatoes in dry, sterilized jars mixed with other products. For the marinade, boil all the ingredients and add vinegar. Pour hot brine over the workpiece, roll it up and cover it. After complete cooling, we take it to the cellar.

Green tomatoes in jars without sterilization

This is an excellent recipe for pickled green tomatoes for the winter without sterilization.

1.5 kilograms of tomatoes;
4 laurel leaves;
5 pieces of allspice;
60 milliliters of vinegar;
30 grams of salt;
50 grams of sugar;
Liter of water.

First of all, we prepare the jars. We wash them well and sterilize them. Arrange the spices with garlic.

Pour some water into a large container and boil.
We wash the fruits and put them in boiling water. Warm up the vegetables for no more than twenty minutes. We take it out and immediately put it in jars.
Add salt and sugar to the water and cook the brine for several minutes. We will add vinegar to the tomatoes, not to the marinade.
We already have the vegetables in jars with vinegar, now we can pour the marinade over them.
We close the jars. Let it cool under the blanket.

Store in a cool room. Tomatoes in jars without sterilization are ready.

Sweet recipes are more often used by housewives who have children.

Sweet tomatoes

For this recipe we will prepare a minimum of ingredients, but this will not spoil the taste of the tomato. We will seal the tomatoes in liter jars.

2 kilograms of small green tomatoes;
5 pieces of bell pepper;
450 grams of sugar;
180 grams of salt;
6 tablespoons vinegar.

Fill the jars with tomatoes and chopped peppers. Pour boiling water over the vegetables for thirty minutes. After cooling, pour the water into a ladle and place it on the stove. Add salt, sugar, and after boiling, vinegar. Pour the marinade into jars with vegetables. We roll it up and after it has cooled, we take it away for storage.

Spicy tomatoes in spicy marinade “Hellish”

This is a simple recipe and we won't spend much time preparing it. The tomatoes turn out to be very spicy, hence the name “Hellish”.

Required by prescription:

3.5 kilograms of green tomatoes;
3 hot peppers;
1 bunch of dill, parsley;
Large head of garlic;
10 pieces of allspice, black peppercorns;
2.5 tablespoons of salt;
1 glass of sugar;
1 glass of vinegar.

How to cook:

We cut the fruits into quarters and place them in a deep enamel container.
Hot peppers must be seeded. Cut it into small cubes and add it to the tomatoes. Chopped herbs and garlic are also added to the vegetables.
Mix all the products and leave for twenty minutes.
For the brine, we need to dissolve salt and sugar in 2.5 liters of boiling water, pour in vinegar, add peppercorns.
Place the vegetable mixture in jars and fill with brine. We insist for twenty minutes.
Carefully pour the cooled marinade into a ladle. Boil and pour into jars again.
We cork it, cover it with a blanket, and lower it into the cellar in the morning.

Note! The products are designed for two three-liter jars.

Spicy stuffed tomatoes

This is another option for making hellish tomatoes.

10 kilograms of green tomatoes;
10 pieces of red bell pepper;
7 pods of hot pepper;
10 large heads of garlic;
2 large bunches of celery;
2 bunches of parsley, dill;
Horseradish root.

Preparation:

First we need to peel and mince the horseradish root. Transfer the paste into a cup and cover with cling film.
We scroll all subsequent products into one bowl. Bitter and sweet peppers, seeded, garlic, herbs. Now you can mix the vegetable mixture with chopped horseradish.
Cut the tomatoes in half, but not all the way. Fill with the spicy mixture and place in an enamel container. If there is any filling left, you can spread it on top.
Prepare the brine at the rate of 1 tablespoon of salt and 1.5 vinegar per liter of warm water.
Fill the stuffed tomatoes with brine and place a weight on top.

The vegetables will be ready in two months. You can also prepare this snack for the winter in jars.

I advise you to watch the video recipe for making pickled green tomatoes.

I tried to select the best recipes for pickled green tomatoes for the winter. Cook, try, choose. Recommend the most delicious recipe to your friends.

Pickled green tomatoes, just like in a store during Soviet times, had their own unique taste. Now people are trying to remember it and restore it.

If you remember exactly what a can of tomatoes looked like, then this will be possible. They were mostly green or brown. And this is because all the red tomatoes were stored under the counter and sold to the “right people.” A simple buyer could only afford green ones.

What was in the jar? Yes, in general, not much: tomatoes, a couple of bay leaves, and 3-4 peas of hot pepper, peas and part of a horseradish leaf. But the GOST of the USSR legalized chilli peppers, parsley, celery and dill, although they were not in jars.

The marinade was made at canneries the same for both red and green tomatoes, and it is much easier to recreate it.

Pickled from the USSR

To make pickled green tomatoes in jars, a simple recipe is quite accessible. To do this you need, based on a 3-liter jar:

brown or green tomatoes - 2 kg;
bay leaf - 2 pcs.;
a branch of dill, parsley and celery;
hot peppers - 2 pcs.
salt - 60 g or 2 tbsp. spoons;
vinegar - 60 ml;
sugar - 1 tbsp. spoon or 25 g.

Since all preservation in canneries was carried out by pasteurization, in order to restore the taste of the past, it is better to pasteurize the product in a water bath.

The technological process consists of the following stages:

Place the greens and washed tomatoes into the prepared jar;
Add all the spices and seasonings;
Fill with hot water, cover with a metal lid and place in a pan of hot water for pasteurization;
From the moment the water boils in the pan, time it for 15 minutes;
We take out the jars and roll them up;
We cool it in the usual way; in factories no one turns the canned food over. It’s true that the seaming process is a little boring. They fill it with cold water, and the machine rolls up, and then they put it in special thermostats and gradually raise the temperature.

Tomatoes marinated with horseradish

To figure out how to pickle green tomatoes like in a store during Soviet times, you need to understand where exactly you tried the tomatoes. Since the Soviet Union was a huge country, and GOST, of course, was followed during production, but the place left its mark. The taste of the tomato was also influenced by the variety that was not provided for by GOST and where the tomatoes for processing were grown.

Soviet people have memories that cans of tomatoes always contained not only horseradish leaves, but also pieces of horseradish root, and these tomatoes were unusually tasty. That’s why old-school housewives still make home preserves with horseradish root.

For this purpose, some people dig up rhizomes in the basement in the fall and store them until the need arises to use them for preservation. Some people dig up young horseradish and use it.

In any case, before putting horseradish root in a jar, it must be washed well, peeled with a vegetable peeler, and, if necessary, soaked in water for 1-2 hours.

For every 3-liter jar you need about 40-50 g of root. Other spices include bay leaves, dill seeds, peppercorns and celery sprigs.

Otherwise, you can completely use the recipe from the previous recipe.

Delicious pickled green tomatoes for the winter can be prepared without sterilization.

The recipe bookmark for a 3-liter jar for such tomatoes is as follows:

green tomatoes or at the initial drilling stage 2-2.5 kg;
salt and sugar 60 g each;
vinegar - 60 ml;
allspice 4-5 pcs.;
hot peppers - 4-5 pcs.;
garlic - 2 cloves;
bay leaf - 2 pcs.;
horseradish leaf, stalk of celery and tarragon.

The technological process consists of the following stages:

Place all the herbs in a washed jar;
Place the washed and selected tomatoes;
Fill with boiling water. As a rule, this amount requires about 1.5 liters of water;
At the same time, bring the next portion of the filling to a boil;
As soon as it comes to a boil, drain the water from the tomatoes into the pan, and fill the vegetables with the next portion of water;
Make the marinade in a saucepan with drained water. To do this, add salt, sugar and vinegar;
Bring the marinade to a boil;
Drain the water from the tomatoes and add the marinade;
We roll up the jars and send them for storage after cooling.

Green tomatoes with green cucumbers, as well as company

Assorted dishes are quite a popular appetizer, especially for those with picky household members. Give some cucumbers, others tomatoes. Having prepared both in one jar, you can uncork it and please everyone at once.