Green tomatoes for the winter recipes marinated with garlic and carrots

Delicious green tomato salad for the winter “You'll lick your fingers”

You can’t even imagine what a variety of preserves you can make using green tomatoes. For the winter, such treats will come in handy for the holidays. Recipes with photos are completely different and this one is one of the best. And now we invite you to prepare an extraordinary pickling called “Finger-lickin’ good.”

Ingredients:

green tomatoes – 800 g;
chili pepper – 1 pc.;
garlic – 5 cloves;
vinegar - 3 tbsp;
water – 600 ml;
sugar – 2 tbsp;
table salt – 1/2 tbsp;
bay leaf – 1 pc.;
dill - 2 sprigs.

Preparation:

We carefully select dense tomatoes, wash them and dry them.
We send the jars to be sterilized in the oven or steam bath. Just pre-rinse the containers using baking soda. We lower the chili peppers to the bottom, which we peel, as well as chopped garlic and dill sprigs.

Before putting the tomatoes into a jar, take a toothpick and make small punctures in the densest place near the stem so that they retain their shape during the pickling process. Well, now we send them to the container to the top.

Pour water into a small saucepan, boil it, pour it into the tomatoes, leave for 8 minutes, drain the liquid.

Pour clean cold water into a saucepan, throw in bay leaves, spices, boil, dissolve salt and sugar, pour in vinegar, wait until it boils again, and pour the marinade over the tomatoes.

Roll up the lid, cool by turning it over and covering it with a blanket, and then transfer it to a cool and dry room for storage.

Advice!
If you do not like too hot a snack, chili can be replaced with sweet pepper.

Recipes for green tomatoes with garlic

Tomatoes and garlic can be pickled using a special brine or subjected to longer heat treatment. An original version of the snack is stuffed tomatoes, where the filling is garlic and herbs. Delicious salads are prepared from garlic and unripe tomatoes, to which you can add other vegetables.

Simple recipe

The fastest and easiest way to pickle is to use whole vegetables. There is no need to sterilize the containers. Such preparations have a limited shelf life, so it is recommended to use them within the next two months.

Twists with unripe tomatoes and garlic are prepared as follows:

From tomatoes, select 1.8 kg of fruits of equal size, without signs of damage or rotting.
Selected fruits are immersed in boiling water for half a minute. It is most convenient to blanch the tomatoes in parts in a colander, which can be quickly removed from a pan of boiling water.
Then they begin to prepare a three-liter jar, at the bottom of which a couple of bay leaves, 8 peppercorns and five garlic cloves are placed.
The marinade is prepared by boiling a liter of water with the addition of a tablespoon of salt and 1.5 tablespoons of granulated sugar.
At the ready stage, add 0.1 liters of vinegar to the marinade.
The prepared liquid is poured into a glass jar.
It is better to close the container with tin lids.

Emerald Salad

From unripe tomatoes and garlic you can get a delicious Emerald salad, which got its name due to the abundance of green ingredients.

You can prepare an appetizer of green tomatoes and garlic using the following technology:

Three kilograms of unripe tomatoes must be cut into slices.
Garlic (120 g) is placed under a press for crushing.
One bunch of dill and parsley should be chopped as finely as possible.
A couple of hot peppers are cut into half rings.
The components are transferred into one container, where you need to add 140 g of sugar and a couple of large spoons of salt.
Cover the container with a lid and leave in the cold for several hours.
When the vegetables release their juice, place them on the fire and cook for 7 minutes.
When removing the pan from the stove, add 140 ml of 9% vinegar.
The jars are sterilized in the oven, after which they are filled with vegetable salad.
The lids also need to be boiled well, and then the jars must be rolled up.
The container is left to cool under a warm blanket.

Recipe with garlic and pepper

Delicious preparations are obtained by adding garlic and bell pepper. The green tomato recipe includes the following steps:

Unripe tomatoes (5 kg) are cut into thin slices.
Garlic (0.2 kg) is enough to peel.
Four bell peppers are cut into longitudinal strips.
A couple of hot pepper pods need to be washed and removed from the seeds.
A bunch of parsley should be chopped as finely as possible.
All ingredients, except tomatoes, are ground in a food processor or meat grinder.
The resulting mass and herbs are added to the tomatoes; they need to be mixed well.
Vegetables are compacted tightly into glass jars. The output should be about 9 liters of marinating mass.
For the marinade, boil 2.5 liters of water, be sure to add 120 g of salt and 250 g of sugar.
The liquid is brought to a boil and then removed from the stove.
When the marinade is ready, pour in 0.2 liters of 9% vinegar.
Before the liquid begins to cool, the contents of the containers are filled with it.
Then the jars are placed in a deep basin filled with boiling water and pasteurized over high heat for no more than 20 minutes.
The resulting blanks must be rolled up with a key and placed under a warm blanket to cool.

Recipe with peppers and carrots

Delicious preparations called Finger-licking treats are obtained by canning a whole range of vegetables that ripen at the end of the summer season.

The process of preserving salad with peppers and carrots includes several stages:

One and a half kilograms of tomatoes that have not yet ripened are selected from the total mass. Fruits that are too large can be cut into pieces.
The bell pepper should be chopped into small pieces.
Approximately 1/3 of the hot pepper is used, the seeds are removed and finely chopped.
One carrot should be chopped as finely as possible. You can use a food processor or a fine grater.
Three garlic cloves are pressed in a press.
All ingredients, with the exception of tomatoes, are mixed in a common container.
The resulting mass of peppers and carrots is placed at the bottom of a three-liter jar.
Place whole or chopped tomatoes on top.
The marinade is prepared by boiling a liter of water with the addition of 1.5 tablespoons of salt and three full spoons of sugar.
When active boiling of the liquid begins, turn off the fire and remove it.
Be sure to add 0.1 liter of vinegar and fill the jar with liquid.
The jar is pasteurized in a pan of boiling water for half an hour, then preserved with iron lids.

Stuffing with garlic and herbs

An original canning option is stuffed tomatoes. The filling is a mixture of garlic and herbs.

You can preserve green tomatoes for the winter by following the following sequence of actions:

Two kilograms of tomatoes that have not begun to ripen need to be washed and cross-shaped cuts made in them.
Two garlic heads should be peeled and chopped into thin slices.
Cut the bell pepper into longitudinal strips.
The chili pepper pod must be washed; half of it will be needed for canning.
A three-centimeter horseradish root needs to be peeled and grated.
A couple of small onions need to be peeled.
Tomatoes need to be stuffed with garlic and parsley. If desired, add other greens - dill or basil.
At the bottom of the glass container are placed onions, hot peppers, part of the garlic, dill seeds and half of the chopped horseradish root.
For spices, use 8 peas each of allspice and black pepper.
Then the tomatoes are placed in a jar, with slices of bell pepper placed between them.
On top you need to leave a leaf of horseradish, torn into pieces, the remaining horseradish root and garlic.
First, the vegetables are poured with boiling water, which must be drained after 10 minutes. The procedure is repeated twice.
For final filling you will need a liter of water, two tablespoons of salt and one and a half tablespoons of sugar.
After boiling, you need to add 80 ml of vinegar and preserve the jar.

Stuffing with garlic and carrots

As a filling for green tomatoes, you can use a vegetable mixture with carrots and hot peppers. This appetizer has a spicy flavor and goes well with meat dishes.

The procedure for preparing the most delicious tomatoes using the seaming method is divided into several stages:

Processing requires medium-sized unripe tomatoes (about a kilogram in total). It is best to choose fruits that are approximately the same size so that they marinate evenly.
The tomato filling is prepared by chopping two carrots, a head of garlic and a chili pepper. To do this, use a meat grinder or blender.
Make a cut in each tomato and stuff the fruit with the resulting mass.
Pickling jars are chosen with a capacity of up to one liter, since they are the most convenient for storing stuffed fruits. Glass jars are left for 10 minutes in the microwave turned on at maximum power. The lids should be boiled for 5 minutes.
When all the fruits are placed in the container, proceed to preparing the marinade.
Add one and a half tablespoons of salt and three tablespoons of granulated sugar per liter of water.
The liquid should boil, then remove it from the burner and add a teaspoon of vinegar.
From spices, measure out half a teaspoon of a mixture consisting of peppercorns.
The filling should completely fill the jars.
Then the containers are placed in a basin of water, which is boiled for 10 minutes.
We close the jars using the key.

Spicy tomatoes for the winter

Often, before the beginning of autumn, unripe tomatoes remain in the gardens, and many housewives do not know what to do with them. So, we suggest you preserve green tomatoes for the winter. The recipes with photos presented in this article will help you create culinary masterpieces that will simply make you lick your fingers.

We will cover hot and whole tomatoes, but if desired, they can be cut into halves.

Ingredients:

green tomatoes – 500 g;
hot pepper – 1 pc.;
garlic – 4-5 cloves;
parsley – 40 g;
salt – 1 tbsp.

Calculated for a 750 g jar.

Preparation:

We wash all vegetables, herbs, and sterilize glass containers.
Then we begin to cut the tomatoes in the middle and put the garlic cut into slices, as well as hot pepper rings and parsley into the pocket that is created.

We put parsley in jars, and then put tomatoes, sprinkle salt on top.

Fill with water, cover with a lid and send to a cool room.

Advice!
You will get a very aromatic snack if you add stalks of dry dill.

Option with kosher salt

Kosher salt is somewhat different from table salt, and winter preparations using it have a specific taste. Pickled green tomatoes are a favorite delicacy for many. If they are cooked correctly, they are always crispy and juicy. It is necessary to take fruits collected before the first hard frost, because frost can make them soft. To make pickled green tomatoes with garlic for the winter according to this recipe, you will need:

1 cup white distilled vinegar;
1 1/4 cups distilled water;
2 tablespoons kosher salt;
500 grams of firm green tomatoes;
1/2 chili pod, core removed;
6 medium garlic cloves, halved;
4 tablespoons dill seeds;
half a tablespoon of whole black pepper.

Delicious green tomatoes for the winter without sterilization

Not all housewives like to tinker with canning, as it is a troublesome and time-consuming process. But we decided to make this task easier and offer to prepare wonderful green tomatoes for the winter.

Ingredients:

tomatoes – 1 kg;
garlic – 4 heads;
hot pepper – 1 pod;
bell pepper – 1 pc.;
onions – 2 pcs.;
peeled walnuts - 1 tbsp.;
salt – 2 tbsp;
cilantro – 1 bunch;
ocet – 20 g;
vegetable oil – 50 g;
water – 1.5 l;
black peppercorns - several pieces.

Preparation:

Remove the peel from the onion and chop it.

Peel the garlic and cut into small pieces.

Remove the seeds from the hot and sweet peppers and then chop them into cubes.

Rinse the cilantro and finely chop it.

We do the same with walnuts.

Mix the nuts, onions, cilantro, garlic, pepper, and some of the salt, and fry the mixture in a frying pan with vegetable oil.

We take tomatoes, make a cross-shaped cut on each one, take out the pulp, fill it with vegetable mass.

Now let's start filling. Pour water into a container, boil it, throw in the remaining salt and peppercorns. We wait until the salt crystals completely dissolve. We sterilize the jars, lay out the stuffed tomatoes, pour in the marinade and the appetizer is ready, roll up the containers with lids, cool and store.

Advice!
This recipe uses 2 tbsp. salt, but the amount can be increased if desired, it all depends on your taste preferences. Black peppercorns are an ideal substitute for ground ingredients. In the process of cutting out the middle of tomatoes, it is better to make the edges in the form of cloves, for beauty and zest.

Marinated green tomatoes, very tasty - the recipe is finger licking good

I'll start with the most common pickling recipe.

You will need:

400 grams of tomatoes;
0.6-0.8 l of water;
medium sized carrot;
bell pepper;
onion head;
3 medium garlic;
50 ml vegetable oil;
30 ml table vinegar;
50 grams of table salt;
a pinch of ground black pepper.

How to cook step by step:

Prepare the ingredients: wash the vegetables, remove the peels from the carrots and the peels from the onions.

The tomatoes are cut into 4 parts (the core can be left or removed, at your discretion) and placed in a separate deep container.

Carrots are chopped as for Korean salad in the form of long straws.

The onion is peeled, washed and cut into pieces of equal size. Additionally, each part is also chopped into half rings.

The seeds are removed from the pepper, then washed well and cut into ribbons or strips.

Add salt and pepper. Chop the garlic.

Everything is thoroughly mixed in a separate container, after which it is sent to simmer. Oil and vinegar are added according to taste preferences. Bring to a boil.

After boiling, reduce the heat and simmer until the tomatoes are soft enough. This usually takes from 20 to 30 minutes. After this, turn off the stove and let it stand for a little longer.

You can eat the salad immediately after preparation. Due to the presence of vinegar in the ingredients, the salad is sometimes canned for the winter. For preservation you will need a 1 liter jar. It makes an excellent winter preparation.

Spicy tomatoes in a barrel

And, of course, I would like to mention the following green tomatoes for the winter. Recipes with photos of such treats are always useful. We will preserve the tomatoes in a barrel, which will give them some zest and piquancy.

Ingredients:

green tomatoes – 5 kg;
sweet pepper – 1 kg;
red hot pepper – 5 pcs.;
garlic – 5 heads;
dill – 2 bunches;
parsley – 2 bunches;
brine - 250-300 g of salt per 5 liters of liquid;
currant and grape leaves – 50-60 g.

Preparation:

We wash the vegetables.
Chop the pepper into pods.
Place currant and grape leaves and spices in containers.
Place tomatoes and bell peppers on top, shake to compact the ingredients.
Add the leaves, garlic, pepper, dill and parsley again.
Add the remaining tomatoes and peppers and pour out the brine.
Now add more horseradish leaves and cover with mustard to prevent mold from appearing.
Cover the barrel with a lid and place the load.
We leave the filled container in a warm place for 3 days to begin fermentation, and then send it to a cool place for a month.

Advice!
If desired, grape and currant leaves can be replaced with a small amount of vinegar.

How to pickle green tomatoes in jars for the winter like in a store - Soviet recipe

In Soviet times, almost every food counter had pickled green tomatoes in 1-liter and 3-liter jars. They were prepared, of course, in factories and factories, and the recipes were very different.

You can try making a similar preparation at home.

To do this you will need the following ingredients:

4 kg of green tomatoes;
4 laurel leaves;
10 ml vinegar;
2 liters of water;
4 clove buds;
30 black peppercorns;
2 chili;
fine salt (150 g);
150-160 grams of sugar.

Additionally: three 3-liter jars.

How to marinate:

Wash containers thoroughly and treat with steam. Can be kept in the oven for a few minutes.

In each jar, place herbs and spices on the bottom and lay tomatoes on top, filling the container completely.

In a separate pan, boil water and pour it into jars for 5 minutes, after which it is poured back into the pan, adding salt and sugar. Bring to a boil again.

When boiling, the marinade is immediately poured into jars and rolled up. Turn it upside down, wrapping it in a warm blanket.

Cooled pieces are removed for storage.

Green tomatoes with apples

And now we will tell you about another way to preserve green tomatoes for the winter. Pay attention to this appetizer, believe me, the treat will be simply “finger lickin’ good.”

We will soak the tomatoes in the same way as in the previous recipe, in a barrel.

Ingredients:

green tomatoes – 5 kg;
apples – 1 kg;
dill, parsley, horseradish – 150 g;
black currant – 50 g;
cherry leaves – 25 g;
garlic – 3-4 g;
red pepper – 7 g;
salt – 350 g;
water – 3.5 l.

Preparation:

Before we start salting, rinse and steam the container. Then we put spices, currant and cherry leaves into the barrel. Now the next step is the washed apples and vegetables, shake the dishes so that the ingredients settle down as tightly as possible.
Now we put the remaining greens and pour out the brine. If the barrel is kept cool, then it is better to use a hot marinade, then fermentation will begin faster. After a month, you can already enjoy a delicious snack.

Advice!
To avoid mold, it is better to put mustard and horseradish leaves on top, and then cover and lay pressure.

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.

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.

Cut the 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.

Whole tomatoes

Most recipes involve chopping vegetables for canning, but you can also make whole green tomatoes with garlic for the winter (fingers and similar varieties). To prepare tomatoes using this method, you will need:

10 cups small green tomatoes, rinsed;
2 cups diced onion;
2 chili peppers, chopped;
10 -12 cloves of garlic, cut into thin rings;
1 tablespoon chopped fresh rosemary;
1 teaspoon black pepper;
1 teaspoon pink pepper;
a quarter glass of salt;
3 bay leaves;
a glass of sugar;
3 cups vinegar;
glass of water.