How to roll green tomatoes. Green tomatoes

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 the 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 designate 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 does not correspond at all to 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 the 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, 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;
Leaves of the black currant bush - 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.

If you have ever tried pickled or salted green tomatoes, then this type of preparation will forever take up residence in your canning cabinet. Salads, caviar, and stuffed green tomatoes are also prepared from green tomatoes. And the variety of recipes on how to cover green tomatoes for the winter is simply dizzying.

In city markets, such a product as green tomatoes is not often found, but if you see it, be sure to buy it and preserve a few jars. In winter, these tomatoes are a real find!

Dear friends, I bring to your attention an interesting selection of recipes on how to prepare green tomatoes for the winter. If you have your favorite and proven recipes for green tomato preparations, please share them in the comments.

Canned green tomatoes without sterilization

You can see the recipe for canned green tomatoes without sterilization .

Stuffed green tomatoes for the winter

We are talking about green tomatoes, but not ordinary ones, but stuffed with carrots and garlic. This preparation looks very bright and appetizing, and the filling gives the tomatoes a special charm and excellent taste. My recipe involves sterilization, so you don’t have to worry - the workpiece will be stored perfectly, even at room temperature. See recipe with photo.

Green tomato salad for the winter with tomato paste

It often happens that tomatoes do not have time to ripen: rains and cold weather set in, and the tomatoes remain green. But don’t rush to get upset - you can make a lot of interesting preserves from these green tomatoes. I really love a salad of green tomatoes for the winter with tomato paste - it’s easy to prepare, and it turns out tasty and appetizing. See recipe with photo.

Salted green tomatoes Georgian style

The recipe for Georgian-style salted green tomatoes is quite simple: you just need to prepare the filling, fill the tomatoes with it and add brine. And after a few days you will be able to try salted green tomatoes - no worse, and perhaps even better, than red ones! How to cook, see.

Green tomato salad for the winter “Emerald” (without sterilization)

You can see how to prepare “Emerald” green tomato salad for the winter.

Salad of green tomatoes with onions and bell peppers for the winter

This preserve has a fairly simple recipe; the hardest part, in my opinion, is chopping the vegetables. And then everything is simple - put it in jars, fill it with marinade and send it to be sterilized. It turns out to be an excellent salad, tasty and quite appetizing. In winter you will probably find it useful - as an excellent appetizer on a weekday, or on a holiday table. Recipe with photo.

Green tomatoes stuffed with herbs and garlic for the winter

I wrote how to cook green tomatoes stuffed with herbs and garlic .

Marinated green tomatoes with adjika

You can see the recipe for pickled green tomatoes with adjika .

Marinated green tomatoes with garlic, pepper and herbs

How to cook pickled green tomatoes with garlic, pepper and herbs, I wrote .

Delicious green tomatoes for the winter, the recipes for which, experienced housewives will share in our article, are rarely used fresh for food, they are mainly canned. We offer proven simple recipes, which are based on green tomatoes.

Preparing green tomatoes for the winter, We provide ourselves with a lot of vitamins and various minerals that can have a positive effect on the body and immune system. In addition, using them in the diet greatly reduces the risk of developing malignant tumors and heart attacks. The composition of this vegetable improves the production of serotonin, which is a regulator of human mood. Also, it helps improve the functioning of the nervous system.

Important! Strongly green tomatoes are not suitable for canning. It is better to take light vegetables with a milky tint. It's even better if they are large.

Green tomato salad recipe without sterilization

Some women canning tomatoes according to various recipes using sterilization of jars. Experience shows that this procedure is too troublesome, so not everyone likes it. There is another way to prepare delicious snacks without sterilization.

First, you should thoroughly wash and dry the empty jars. Then they must be sterilized. There are several ways:

The lids can simply be boiled for a few minutes. In this case, there will be no problems with preparing the product for the winter.

To prepare a delicious recipe you need the following ingredients:

Green tomatoes – 3 kg.
Carrots, bell peppers and onions – 0.5 kg each.
Garlic – 1.5 heads.
Hot pepper – a small pod.
Vinegar (9%) – 100 ml each.
Vegetable oil – 100 ml.
Salt – 1/4 tbsp.
Granulated sugar - 1/4 tbsp.
Water - as needed.

Preparation:

Before you start preparing the salad, wash all the vegetables well.
Chop tomatoes and sweet peppers into small cubes.
The remaining vegetables should be grated.
Place the prepared products in a bowl, add vegetable oil and boil.

Advice! If the vegetables do not release enough juice during cooking, you can add water.

After boiling, add salt, sugar, vinegar to the mixture and keep everything on low heat for a few minutes.
We quickly place the hot salad in prepared jars and immediately roll it up.

Watch the video! Green tomato salad for the winter

Green tomatoes for the winter are to die for

The dish according to this recipe is quite easy and quick to make, and it turns out very appetizing.

Product List:

Green tomatoes – 3 kg.
Greens: dill, parsley, cherry and currant leaves – 200 g.
Large onion.
Head of garlic.

Products for marinade:

Water – 3 l.
9% vinegar – 1 glass.
Sunflower oil – 3 tbsp
Black pepper – 5 peas.
Bay leaf – 2-3 leaves.
Sugar – 140g.
Salt – 35g.

Preparation:

We take pre-prepared three-liter jars and begin to put the above components into them. Place peeled and chopped garlic, washed herbs, and vegetable oil at the bottom of the container.
Then carefully place the green tomatoes and onions. Very large fruits can be cut into two or more parts. Cut the onion into rings, half rings or as you like.
To prepare the marinade according to the recipe, add sugar, salt, bay leaf and allspice to the water. Stir the solution well and let it boil.
Then remove the pan with the marinade from the heat and pour in the vinegar.
Fill the contents of the jars with marinade (hot only) and cover with a lid. In this form, leave the container with the workpiece for 20 minutes, and then roll it up.

Watch the video! Cooking delicious green tomatoes

Pickled green tomatoes just like in the store

Products:

Green tomatoes - 600 g.
Dill umbrellas - 20 g.
Garlic – 1-2 cloves.
Bay leaf and peppercorns - 1 pc.

For filling:

Water – 1 l;
Salt – 2 tbsp. spoons;
Sugar - 2 tbsp. spoons;
Vinegar 9% - 30 ml.

Advice! It is advisable to use dill in the form of umbrellas. Moreover, its seeds must already be mature. They will give the marinade a special aroma that is unique only to this plant.

It is better to cut the garlic into small slices.
Place herbs and all the spices at the bottom of the jars.
Well-washed and dried tomatoes must be pierced with a toothpick in the places of the stalk.
Then the fruits are placed in jars close to each other and poured with boiling water. So you need to hold the jars covered with lids for about 5 minutes.
Now pour the water into the pan, add all the ingredients for pouring and boil.
Add the required amount of vinegar to the jars, fill with boiling marinade and close the lids tightly.

Watch the video! Pickled green tomatoes for the winter!

Spicy stuffed green tomatoes

Components:

Tomatoes – 3 kg
Carrots – 1 kg.
Garlic at the rate of 1 tooth. for 1 tomato.

Refueling:

Water - 4 l.
Sugar – 100g.
Salt – 50g.
Allspice and cloves - 3 pieces.
Black pepper – 6 pieces.
Vinegar – 100ml.

How to cook:

First of all, you should prepare the jars for preservation: wash, dry and sterilize.
Wash the tomatoes thoroughly and make a small cut in the shape of a cross on them.
Cut the carrots into cubes measuring 2 by 2 cm.
Cut all the garlic cloves into approximately 10 pieces.
Now let's start stuffing green tomatoes. Using a spoon or finger, remove a spoonful of pulp from the cut and place carrots mixed with garlic in this place. Place the tomatoes in glass jars and fill with boiling water for 15 minutes.
After 15 minutes, the water must be drained into a separate bowl so that you know its quantity and immediately pour it into the pan.
To prepare the filling, add all the necessary ingredients to the water, mix and boil.
Pour green tomatoes with garlic and keep it like this for 10 minutes.
Now pour the marinade into a saucepan to boil again.
At the end of cooking, add vinegar and pour in the tomatoes again.
We quickly roll up the jars. After 7 weeks you can already enjoy this delicious dish.

Watch the video! Spicy green tomatoes stuffed with herbs and garlic

Pickled green tomatoes for the winter

Green tomatoes are very tasty when pickled. In addition, they are easy and simple to prepare. They are fermented in barrels, enamel or plastic buckets. We offer a recipe for pickled tomatoes prepared to the bank oh 3 liters.

Products:

Unripe tomatoes – 4 kg.
Garlic - 2 heads.
Black peppercorns – 20 pieces.
Dried dill, horseradish.
Allspice – 16 pieces.
Hot pepper – 2 pods.
Carnation – 12 inflorescences.
Laurel leaf – 6 pieces.
Salt and sugar 4 tbsp. l.

Preparation:

Place the above ingredients in a jar.
Fill everything with warm water and close the lid.
Leave the container in a dark and cool place for 2 months, after which the pickled tomatoes are ready to eat.

Watch the video! Pickled green tomatoes for the winter

Green tomatoes for the winter in Korean

A very tasty recipe that is easy to prepare.

Ingredients:

Green tomatoes – 3 kg.
Sweet pepper – 6 pieces.
9% vinegar - 150 ml.
Sunflower oil - 150 ml.
Sugar – 150 g.
Salt – 3 tbsp. l.
Garlic – 2 heads.
Any greens, red pepper.

Cooking process:

Clean the jars well and wash the vegetables.
Chop the greens and garlic, and cut the green tomatoes into pieces.
Chop the bell pepper into strips.
Use as much hot pepper as you like. It needs to be chopped into cubes.
Combine all the products, mix and add salt, sugar and butter.
Place the mixture in jars and cover with plastic lids.
In 12-14 hours the dish will be ready.

There is no person who would remain indifferent to canned green tomatoes in winter, when store shelves are not so rich in fresh vegetables. Recipes that are not difficult to prepare will delight both you and your loved ones.

Watch the video! Georgian green tomatoes for the winter

Almost everyone has a lot of green tomatoes left in their garden at the end of the season, and this question always arises. What to cook with them? There are quite a few recipes that will please anyone, even a gourmet.

For green tomato preparations, medium or large, whole fruits without visible damage or dark spots are taken. Selected tomatoes are thoroughly washed and placed on a paper towel or colander to drain the water.

The best recipes for green tomatoes for the winter with photos

Ingredients for 2 liter jars:

2 kilograms of green tomatoes;
3 medium carrots;
1 head of garlic;
70 grams of salt;
140 grams of sugar;
200 milliliters 9% vinegar,
50 milliliters of vegetable oil;
20 black peppercorns;
2 bay leaves;
3 liters of water.

Preparation:

Peeled garlic and carrots are cut into thin circles. The tomatoes are cut from the bottom so that a circle of garlic and carrots fits.
Stuffed tomatoes are packed tightly into sterilized jars.
For the marinade, salt, sugar, oil and spices are added to the water. The pan is placed on high heat.
After boiling, the heat is reduced and the marinade simmers for 10-15 minutes. Vinegar is added to the marinade removed from the heat.
Jars of tomatoes are filled with marinade and sterilized for 15-20 minutes. After which they can be tightened and after cooling, sent to the cellar.

Stuffed green tomatoes for the winter: video

Any of these recipes will perfectly complement main courses or be a separate appetizer, both on a holiday and on any other day. Such simple products as green tomatoes allow you to diversify the table and make it more piquant and tasty.