A simple recipe for green tomatoes for the winter and a "daily" harvest for those who are "drawn to the salty"

Green vegetables are rich in vitamins and minerals, which are necessary for the normal functioning of the body. In addition, they contain acids that promote good digestion. Unripe tomatoes are included in the group of low-calorie foods (20 kcal per 100 g in canned form), so they can be used to create a dietary, lean menu.

Unripe vegetables contain a large amount of toxic solanine. With excessive use of them, intoxication of the body can occur. So that sharp green tomatoes for the winter are harmless to health, pre-soak them in salted water. This will help to get rid of not only harmful compounds, but also nitrates if products were bought in a store.

Recipes from green tomatoes for the winter: 4 options

Harvesting unripe vegetables is not the easiest process, but quite interesting. A hostess who uses recipes of ordinary or instant cooking, tends to two parameters. It is important for her that the tomatoes turn out to be pleasant to the taste, while not losing their presentability. In this case, it is good that unripe vegetables have a dense structure, which is preserved during heat treatment.

Classic

Features. You can close green tomatoes for the winter with a variety of seasonings and spices. There are no clear instructions for their use. You can put a couple of leaves of currant or raspberry, horseradish in cans. The blank will acquire a richer flavor. It turns out quite sharp and acidic, so it is not recommended in large quantities for children.

Ingredients:

• unripe tomatoes (as much as will go into a liter jar);
• bell pepper (to taste);
• carrots (to taste);
• two garlic cloves;
• 10 g of horseradish;
• 60-70 g of sugar;
• 50 ml of vinegar (6%);
• 40-50 g of salt;
• aspirin tablet;
• 1 liter of water.

Cooking

1. Cut the pepper into small plates, coarsely three carrots.
2. Grind the garlic with slices, horseradish - in small pieces.
3. First of all, we put spices in a sterile jar. Next, fill it with tomatoes.
4. Pour the vegetables with boiled water. Hold for 20 minutes. Drain the liquid, boil again and add sugar, salt. Remove from the stove and pour the vinegar.
5. Put aspirin in a jar. Fill with marinade, screw, turn upside down, insulate.
6. As it cools, set in the cold.

Stuffed with garlic

Features. Green tomatoes with garlic for the winter - the choice of those who prefer appetizers with a pungent taste. The dish goes well with meat.

Ingredients:

• 2 kg of unripe tomatoes;
• garlic (by the number of tomatoes);
• 1 liter of water;
• a tablespoon of sugar;
• three teaspoons of salt;
• 70-80 ml vinegar (9%)
• herbs, spices.

Cooking

1. We make small cuts in vegetables. Insert whole or sliced ​​garlic cloves into them.
2. We are engaged in marinade: add salt and sugar to boiling water.After their complete dissolution, remove the container from the stove and pour in the vinegar.
3. In sterile jars "ram" vegetables. Between them - greens, root or horseradish leaves, laurel leaves, dill grains.
4. Pour the tomatoes.
5. Boil cans in containers with water for no more than 15 minutes.
6. We seal containers with tomatoes, turn over, insulate.

With beets and apples

Features. Vegetables are sweet with a slight sour note. Harvesting without vinegar gets its share of acid from tomatoes and apples. But she will not stand for long. It is recommended to use it throughout the year. Otherwise, the snack may deteriorate or an “explosion” of lids will occur. Apples can be replaced with quince fruits. They provide a tart taste and rich aroma. On the table they will look very beautiful. Their flesh is quite tough, so it does not boil in boiling water.

Ingredients:

• 1 kg of unripe tomatoes;
• green apples (a few slices per jar);
• beets (a couple of slices on a jar);
• 1.5 liters of water;
• 25 g of salt;
• 60 g of sugar;
• allspice peas, parsley.

Cooking

1. Halve the apple. Grind beets in circles.
2. We lay whole tomatoes in containers. Pour boiling water and leave until cool.
3. We pour the liquid into the pan, add salt, sugar, peas and parsley. Boil no more than four minutes.
4. Pour vegetables with marinade, roll up, warm.

With spices

Features. Based on the reviews of the hostesses, the workpiece is fragrant with spices and beckons with bright colors. She is able to instantly whet an appetite, even among fastidious gourmets. It will not go unnoticed in the neighborhood with sumptuous dishes.

Ingredients:

• 3 kg of unripe tomatoes;
• two small chili peppers;
• three bunches of celery;
• one bunch of parsley;
• one bunch of dill;
• six garlic cloves;
• 50-70 g mustard seeds;
• 60-80 g of salt;
• 120-150 g of sugar;
• 100 ml of vinegar.

Cooking

1. Cut the tomatoes into thin slices, garlic into plates, peppers into slices.
2. Finely chop the greens.
3. At the bottom of sterile containers we spread a tablespoon of chopped greens. Next are the tomatoes, which are alternated with garlic. In a container, throw a couple of slices of pepper.
4. We boil water for a couple of minutes, dissolve salt and sugar in it, add mustard seeds. Remove from heat and pour vinegar.
5. Pour the vegetables with a hot liquid.
6. We put the filled container in a container of water and boil for no more than ten minutes. We roll up, we warm.

Solim "greenfinch", like a grandmother in the village

Salting is less popular than canning green tomatoes for the winter with sterilization. This is due to the fact that large containers are traditionally used for salting - pots, barrels. In the conditions of the apartment it is inconvenient to place them. But there are tons of recipes that let you pickle green tomatoes for the winter in jars. Consider them and those instructions that involve the use of large containers.

With spices

Features. Green tomatoes are not very pronounced herbaceous taste. Therefore, they are quite easy to change during processing even in a cold way. They “absorb” the aromas of other components that are adjacent to them. In the recipe, the number of products is calculated on 2 liters of the workpiece. Vegetables are dense and crispy.

Ingredients:

• 1 kg of green tomatoes;
• five garlic cloves;
• two tablespoons of salt;
• three sheets of horseradish;
• five currant leaves;
• two dill umbrellas;
• peas of black or allspice;
• 1 liter of water.

Cooking

1. Put greens in a sterile jar. Fill the containers with tomatoes. In the middle we put garlic cloves, pepper, herbs.
2. The last layer is horseradish leaves, dill.
3. We make a cold brine.
4. Pour the brine so that it completely covers the vegetables.
5. Keep the tomatoes under the capron lid.
6. After a month, the workpiece can be eaten.

In tomato

Features. Pickles in tomato are very juicy, moderately soft. They get a sweet taste. There is practically no “acidity” in them, since they are prepared without vinegar. A great option that is suitable for the children's menu.

Ingredients:

• 10 kg of unripe tomatoes;
• 4 kg of red tomatoes;
• 15-20 leaves of blackcurrant;
• 20-30 peas of black or allspice;
• 5 g of cinnamon;
• 3 kg of sugar;
• salt at your discretion.

Cooking

1. We “line” the bottom with spices and herbs, and then fill with vegetables to the top. Pour sugar and salt on them. At least 20 cm of empty space should remain to the top of the container.
2. We make juice from red tomatoes.
3. On top of green vegetables, lay out the leaves of currant and pour in the juice.
4. We leave in the cold under oppression.

Spicy cherry

Features. Pickles are sharp. Perfect for fatty meat dishes. Not recommended for children and people suffering from diseases of the gastrointestinal tract.

Ingredients:

• 2 kg of unripe cherry tomatoes;
• three pods of hot pepper;
• one garlic head;
• 50-60 g of salt;
• 25-30 g of sugar;
• spices, herbs.

Cooking

1. We cut large garlic cloves into slices, and we leave small ones whole.
2. We chop greens.
3. We pierce green cherry.
4. First we put the garlic, then the tomatoes. At the end - spices, herbs.
5. Boil water, cool. We make a solution of salt and sugar.
6. Pour vegetables with a brine. Press down with oppression.
7. After four to five days, the workpiece can be sampled.

Quick Cream

Features. A great option, when there was a spontaneous desire to try the workpiece with a sharp taste tomorrow. For "daily" pickles, solid and elongated tomatoes are best suited - "cream".

Ingredients:

• 1 kg of unripe tomatoes;
• five to seven garlic cloves;
• one or two pods of hot pepper;
• one onion;
• dill;
• 25-30 g of salt;
• 25-30 g of sugar;
• 100 ml of vinegar (6%).

Cooking

1. We cut the tomatoes into quarters, bitter pepper into rings, garlic into plates, onion into half rings.
2. Mix vinegar with sugar and salt.
3. Pour vegetables with marinade, add greens.
4. Keep in the cold under oppression for a day.

We get a generous and rich table in the winter due to the large number of pickles recipes. So, you can take as a basis a simple recipe for green tomatoes for the winter and cook an atypical vegetable snack, adding something from yourself.

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