In the fall, when we are all tired of canning, when we have stocked up on all kinds of tomato preparations for the winter, and there are still beautiful green tomatoes hanging on the bushes that just don’t want to turn red, you may find today’s selection of recipes useful. Yes, green tomatoes are perfectly pickled and, most importantly, very simply and quickly. So, without much hassle, your pantry will be replenished with several portions of successful preparations for the winter.
I have collected for you the best and most delicious recipes for pickled green tomatoes for the winter. The tomatoes are moderately spicy, aromatic, and look very appetizing in appearance. I really want you to try at least one of the recipes below.
All you have to do is decide on the recipe, buy the ingredients, prepare the jars and begin the preservation process. Add the page to bookmarks so as not to lose it, and also share with friends on social networks.
Georgian green tomatoes for the winter in liter jars - the most delicious recipe!
Ingredients for 1 liter jar
- 600 -700 g green tomatoes;
- 70 g carrots;
- 70 g horseradish;
- 70 g garlic;
- 1/3 pod of hot pepper.
Marinade:
- 400-450 ml of water;
- 0.5 tablespoon of sugar;
- 1/3 tablespoon salt;
- 1 tablespoon vinegar.
How to marinate: step by step
For this recipe, we select medium-sized tomatoes, preferably the same size. Tomatoes should be firm, without damage or cracking. Wash green tomatoes under running water. We cut off the place where the stalks are attached. We make a cross-shaped cut on the tomatoes, not reaching the end by 0.5 - 1 cm.
Peel the carrots and horseradish root, rinse thoroughly and grate on a fine grater.
We peel the garlic, rinse it and pass it through a press. Wash the hot pepper and chop it very finely.
Place all prepared ingredients in a bowl and mix so that all filling ingredients are evenly distributed.
Helping yourself with your fingers, open the tomato a little and put the filling inside.
Gradually fill all the tomatoes and begin to place them in sterilized jars. We lay it tightly, trying to fill as much free space as possible. We fill the jars to the very top.
Prepare the marinade: bring water with salt and sugar to a boil over high heat. Boil for a couple of minutes, stirring, until the crystals are completely dissolved. Pour in vinegar and immediately turn off the heat. Fill jars of tomatoes with marinade and cover them with pre-boiled lids.
Place the jars of tomatoes in a wide saucepan with a napkin-lined bottom and fill with warm water. Over high heat, bring the water in the pan to a boil and sterilize over medium heat for 10 minutes (3-liter jars - 20 minutes).
Then carefully remove the cans of tomatoes from the pan and seal them tightly.
Turn the jars upside down, wrap them up and leave them there until they cool completely.
It is advisable to keep this preparation for 2-3 months before use: during this time the tomatoes will become saturated and become unusually tasty.
This preservation should be stored in a dark place, possibly at room temperature.
Green tomatoes, pickled in slices for the winter (recipe for a liter jar)
Ingredients for 1 liter jar
- 0.5 kg of tomatoes;
- 3 cloves of garlic;
- 100 g red bell pepper;
- 1 cm red hot pepper;
- 4-5 sprigs of parsley;
- 15 g salt;
- 30 g sugar;
- 40 ml 9% vinegar.
How to marinate step by step
To prepare this type of preservation, we select healthy tomatoes, with intact skin, milky ripeness or brown. If the tomatoes are completely green and have not yet gained size, they will not taste good when canned.
The size and variety of tomatoes do not matter; you can take any. We wash the tomatoes with cold water and cut them lengthwise into slices 7-10 mm thick. Cut small plum tomatoes lengthwise into 4 pieces. Place the tomatoes in a bowl.
Wash the parsley. Remove the thick parts of the stems and chop finely. We wash the bell pepper, remove the seeds and membranes and cut into small thin strips.
Pass the garlic and red hot pepper through a press.
Add parsley, bell pepper, garlic and hot pepper to the tomatoes.
Pour salt and sugar, pour vinegar. Mix everything well.
And put it in pre-sterilized jars. During the filling process, shake the jar several times so that the tomatoes settle more tightly.
Fill jars of tomatoes to the top with boiling water.
Place the cans of tomatoes in a wide saucepan, the bottom of which is lined with a napkin (or a special stand for sterilization is installed), and fill with warm water, not reaching a couple of centimeters from the neck of the cans. Cover the jars with boiled lids. Place the pan on the stove and bring the water in it to a boil over high heat. Then reduce the heat slightly and sterilize for 15 minutes.
After sterilization, remove the jars and immediately seal them hermetically. Turn the jars of tomatoes upside down and, wrap them up, leave them to cool completely.
Store green tomatoes in slices in a dark place, or at room temperature.
Well, very tasty pickled green tomatoes with adjika - the recipe is to die for
Ingredients:
- 1.5 kg green tomatoes;
- 1 piece of red bell pepper;
- 1/3 pod of hot pepper;
- 1 piece of carrot;
- 3 cloves of garlic;
- 3 small bay leaves;
- 3 small dill umbrellas (or 3 level teaspoons of dill seeds).
Marinade:
- 1 liter of water;
- 40 g salt (1.5 level tablespoon);
- 80 g sugar (3 level tablespoons);
- 100 ml 9% vinegar.
*This amount of ingredients yields 3 liters of pickled green tomatoes with adjika.
How to marinate green tomatoes with adjika:
First we prepare adjika. Wash the carrots and peel the skin. Rinse again and grate on a fine grater. Wash bell and bitter peppers. We remove the stalks and the seeds of the bell pepper. Chop both types of peppers very finely. Peel the garlic, rinse and press through a press.
Combine both types of peppers, garlic and carrots, mix thoroughly. Adjika is ready.
Place adjika at the bottom of sterilized jars.
Place the tomatoes tightly on top of the adjika. We cut large tomatoes into 2-3 parts, and leave small ones whole.
Place 1 bay leaf and an umbrella of dill on top of the tomatoes.
Prepare the marinade. Pour water into a saucepan and bring to a boil. Add sugar and salt and boil, stirring, until the crystals are completely dissolved. Pour vinegar and turn off the heat. Immediately pour the marinade into the jars of tomatoes. Cover the jars with lids.
We place the jars in a wide saucepan, the bottom of which is covered with a napkin, fill it with warm water, not reaching the shoulders of the jar, and put it on the fire. After the water boils in the pan, keep the liter and 1.5 liter jars on the fire for 20-25 minutes; 2 and 3 liters 30-35 minutes.
After this, carefully remove the jars of tomatoes and adjika, seal them tightly and turn them upside down. Wrap the pickled green tomatoes in a blanket and leave for about a day, until completely cooled.
You can store these pickled green tomatoes at room temperature, but in a dark place and away from heat sources.
Brine for tomatoes and peppers
Ingredients (per 3-liter jar):
- dill umbrellas – 3 pcs.;
- allspice peas – 5 pcs.;
- black peppercorns – 20 pcs.;
- chili pepper in pods – 1-2 pcs.;
- horseradish leaves – 2 pcs.;
- garlic – 5 cloves;
- parsley – 2-3 sprigs;
- salt – 60 g;
- water – 1.5 l.
Cooking method:
- Place a horseradish leaf, allspice and half of the hot peppercorns at the bottom of the jar, add half of the coarsely chopped garlic.
- After filling the jar about halfway with tomatoes, sprinkle the remaining hot pepper and garlic over the vegetables. Place parsley and hot pepper on them.
- Place the cooled tomatoes in a jar, cover them with dill umbrellas and a second horseradish leaf.
- Boil water and dissolve salt in it. Let the brine cool to room temperature and pour it into the jar with the vegetables.
- Cover the container with tomatoes with a plastic lid and refrigerate.
After 1.5 months, the tomatoes will be salted. Their spicy taste will appeal to lovers of savory snacks.
Recipe for pickled green tomatoes for the winter in jars with garlic and herbs (with vinegar, sweet)
Ingredients for 3 liters of finished preserves:
- 1.7-1.8 kg of tomatoes;
- 2 heads of garlic;
- 6-9 peas each of black and allspice;
- 1 sweet bell pepper;
- 1\2 part hot pepper;;
- 3-5 cm of horseradish root;
- 0.5 heads of onions (I had very small onions, I took 6 pieces per 3 liters);
- 3 dill umbrellas (or 3 teaspoons dill seeds);
- 1 bay leaf;
- horseradish leaf;
- 1 large bunch of dill and parsley.
Marinade:
- 2 tablespoons salt;
- 1.5 tablespoons of sugar;
- 80 ml 9% vinegar.
How to cook:
We thoroughly wash the tomatoes, removing any soft, irregularly shaped or spoiled ones.
Wash the horseradish root, remove the skin and rinse again. Grate the root on a coarse grater or cut it with a knife into thin small pieces. Wash the horseradish leaves in running water, cut into pieces and place on a towel to dry.
Peel the garlic and wash it with running water. Cut the garlic into longitudinal slices. Carefully wash the dill and parsley and place it on a towel to remove excess water. Wash the bell pepper, cut out the stalk, remove the seeds and rinse again. Cut the bell pepper into strips.
Cut the tomatoes in half crosswise, but not all the way through.
Carefully place two slices of garlic and 1 sprig of dill and parsley into each tomato. We first fold the sprigs of greenery so that they do not extend beyond the boundaries of the tomato.
Place onion, black and allspice peas, hot pepper, garlic, dill, and half of horseradish root at the bottom of a pre-sterilized jar.
Then we place the tomatoes tightly, laying strips of bell pepper on their sides.
Place horseradish leaves on top, remaining garlic, horseradish root and dill.
Filling No. 1: fill the jars with boiling water and cover with boiled lids.
Cover with a blanket and leave for 10 minutes.
By the end of 10 minutes, prepare a new portion of boiling water. We pour the aromatic water from the cans of tomatoes into a clean saucepan - we will use it to prepare the marinade. And fill the jars of tomatoes with boiling water again, wrap them up and let them sit for another 10 minutes (filling No. 2).
Add about half a glass of water to the drained water (from fill No. 1) (taking into account evaporation during boiling), add salt and sugar and bring to a boil. Boil over low heat for 5 minutes until the sugar and salt crystals are completely dissolved. We drain plain water from the cans of tomatoes into the sink; we no longer need it. Pour vinegar directly into the jars and pour boiling marinade on top (Filling No. 3).
We immediately seal the jars hermetically, turn them upside down and wrap them in a blanket. Leave covered until completely cooled, about a day.
Brine for tomatoes with spicy leaves
Ingredients (per 3-liter jar):
- cherry leaves – 2 pcs.;
- currant leaves – 2 pcs.;
- horseradish leaves – 2 pcs.;
- dill – 4 sprigs;
- garlic – 4 cloves;
- water – 1.5 l;
- salt – 60 g.
Cooking method:
- Wash the leaves of cherries, currants and horseradish, and dill. Dry them with a paper towel.
- Peel the garlic cloves and cut them into slices.
- At the bottom of a clean jar, place a leaf of horseradish, cherries and currants, and 2 sprigs of dill. Add half the garlic. After filling the container with tomatoes, sprinkle them with garlic, cover with the remaining spicy leaves and dill.
- Dissolve the salt in lukewarm boiled water and pour over the tomatoes.
Marinate stuffed green tomatoes with garlic and carrots (The recipe is to die for!)
Ingredients required:
- 2.5 kg green tomatoes;
- 100 g garlic;
- 2-3 pieces of carrots;
- 1 piece of hot pepper;
- 12-15 black peppercorns;
- 2 cm horseradish root.
Marinade:
- 2.5 liters of water;
- 100 g salt;
- 250 g sugar;
- 200 ml 9% vinegar.
*The specified amount of ingredients yields 4-5 liters of preserved food - this depends on the size of the tomatoes and the density of their packing in the jars.
How to cook step by step:
We select small tomatoes for stuffing, preferably approximately the same size. Tomatoes must have no broken skin. We wash the tomatoes under running water and place them in a colander to drain excess moisture.
We cut off the top of the tomatoes a little - just to remove the place where the stalk is attached. We cut the tomatoes in half lengthwise, not reaching the edge by 0.5 - 1 cm.
We wash the carrots, peel them and rinse. Cut the carrots into thin slices, 1-2 mm thick. For this type of preservation, we choose not thick, long carrot roots. If the carrots are still large in diameter, before placing them in the tomatoes, cut each circle into 2-4 parts - depending on the size of the tomato: a piece of carrot should not protrude much beyond the cut tomatoes. Peel the garlic, rinse and cut into 3-5 slices, as thick as carrots.
We put a slice of carrots and garlic into each cut tomato.
In pre-sterilized jars we put 3-4 rings of hot pepper (per liter jar), 2-3 rings of horseradish root, 3-4 black peppercorns.
Then place the tomatoes tightly, cut side up. We fill the jars to the very top.
Prepare the marinade. Bring water with sugar and salt to a boil, boil for a couple of minutes until all the crystals dissolve. Pour vinegar into the marinade and turn off the heat. Pour boiling marinade into jars of tomatoes.
Place the jars in a wide pan with a napkin-lined bottom. Cover the jars with boiled lids and fill with water, not reaching a few centimeters from the neck of the jars. Place the pan with the jars on high heat and bring the water to a boil. then reduce the heat slightly and sterilize: liter jars for 15 minutes, 3 liter jars for 30 minutes.
After sterilization, carefully remove the jars of tomatoes and immediately seal them tightly. Turn the jars of tomatoes upside down and leave to cool.
Then we transfer the preservation to a permanent storage place - in a dark place, possibly at room temperature.
Methods for pickling tomatoes for the winter
I think that it is necessary to know what methods exist in order to decide on the further pickling option. But housewives don’t always roll up the jars in one way; you can choose all the existing ones and roll up the jars. You can choose 2 methods depending on the recipe itself, rolling conditions and storage conditions.
- Hot canning method. He is the most reliable, without exaggeration. Such jars are always obtained and stored for a very long time. The principles are as follows: vegetables are placed in a jar, poured with boiling water, after a while it is drained, filled with brine, then the jars with the contents are pasteurized in boiling water for some time, then the lids are tightly closed and sent to cool slowly.
- Cold canning method. There are also a lot of recipes, the difference is that there is no need for pasteurization. There are several advantages of this method: 1) Preservation of the maximum amount of nutrients; 2) The rolling process is very fast; 3) You can use jars of any size.
The only disadvantage of this method is the storage conditions of the cans: from -1 degrees to +4 degrees. This is the only way to prevent the contents of the jars from spoiling.
- Method without sterilization . It could be classified as the first method, but most recipes indicate that the rolling method is still different. Vinegar is usually used as a preservative, and sweet marinades are also used. It is not uncommon to choose herbal ingredients that act as preservatives.
Pickled green tomatoes like in a store during Soviet times (without sterilization)
Ingredients for 3 liters of finished preserves:
- 1.5 – 1.8 kg of tomatoes;
- 2-3 bay leaves;
- 8-10 peas of black and allspice;
- 4-5 cloves of garlic;
- 100 ml 9% vinegar.
Marinade:
- 1 liter of water;
- 1 tbsp. with a top of salt;
- 1.5 tbsp. Sahara.
How to cook:
We choose green and brown tomatoes for canning that are approximately the same in size, preferably beautiful ones - of the correct shape, without damage to the surface, without dents, etc. Wash the tomatoes thoroughly.
Peel the garlic and rinse. Place bay leaf, garlic, black and allspice at the bottom of pre-sterilized jars.
Blanch the tomatoes in small portions (300-400 g each) in boiling water for 25-30 seconds. This is how I do it: put the tomatoes in a colander and lower them into boiling water. And then I just take out the colander with the tomatoes: it’s much more convenient than catching the tomatoes one by one from boiling water.
After blanching, immediately place the tomatoes in prepared jars with spices.
At the same time, prepare the marinade: bring water to a boil, add salt and sugar; simmer over low heat for 3-4 minutes. As soon as the jars are filled with tomatoes, add vinegar to them and pour boiling marinade over them. Then we close the jars hermetically with lids - roll them up or screw them on.
We immediately wrap the cans of tomatoes in a blanket and leave them there until they have cooled completely. This usually takes about a day.
Before winter, we send jars of tomatoes to a cool place. Ideal - a cellar or basement, you can also put them in the refrigerator, or on the balcony during the cold season.
Brine for tomatoes with mustard seeds
Ingredients (per 3-liter jar):
- water – 1.5 l;
- salt – 75 g;
- mustard seeds – 5 g;
- horseradish root – 20 g;
- dill - 2 umbrellas;
- parsley – 30 g;
- garlic – 5 cloves.
Cooking method:
- Place a peeled piece of horseradish root and an umbrella of dill at the bottom of the jar.
- Fill the container with tomatoes, sprinkle them with pieces of garlic and arrange them with sprigs of parsley.
- Cover the tomatoes with the remaining dill.
- Boil water, add mustard seeds and salt. Boil for 5 minutes, cool.
- Pour the brine into a jar of vegetables, close it and put it in a cool place.
