Green tomato appetizer for the winter: 20 simple recipes with photos

Late autumn, when the last unripe tomatoes are removed, it's time to prepare a snack of green tomatoes for the winter. And in those regions where these vegetables generally ripen with difficulty, such recipes are just a godsend. Unripe tomatoes contain the same vitamins as ripe ones, and the preparations from them are moderately spicy. They are used both as a side dish and as an appetizer for boiled potatoes or meat.

Features of harvesting snacks from green tomatoes for the winter

Unripe tomatoes taste slightly different from ripe ones. They have fewer sugars, so bell peppers and carrots are usually put to prepare sweet preparations, and hot peppers or garlic are added to make the appetizer more spicy.

It is advisable to wait until the fruits are no longer very green and become brown or whitish. If the tomatoes are saturated green, then they contain solanine - a substance that is harmful in large quantities and besides, it tastes bitter. There is practically no solanine in the whitened fruits. It can be removed by soaking in slightly s alty water. After changing the water a couple of times, we will get the normal taste of canned food.

Preparation of containers and main ingredients

Like other blanks, this work requires cleanliness. Canning jars should be washed, sterilized, and the lids boiled. If the recipe uses cold pickling technology, jars can not be sterilized, but be sure to wash and dry well.

A few tips for choosing ingredients:

• for uniform s alting of fruits, take tomatoes of the same size and density;
• damaged vegetables with dark spots should be set aside, they are not suitable for pickling.

Snack recipes

Green tomatoes are very popular in different types of blanks. We have found several appetizer recipes that are quick and easy to prepare.

Green tomatoes with garlic

This spicy appetizer seems to be tastier than regular ripe tomatoes. Moreover, it marinates quickly, literally in a day you can try it. And for long-term storage, it must be sent to the cellar or refrigerator chamber. Ingredients for 9 kg green tomatoes:

• dill and parsley - the more, the more fragrant the preparation will be;
• 400g garlic;
• a dozen fresh hot peppers;
• 10 liters of water;
• 360g sugar;
• 260 g coarse s alt;
• 450 g 9% vinegar.

Progress:

1. Slice even, not very large tomatoes crosswise so that they do not fall apart, but they can be stuffed.
2. Prepare the filling - chop the greens, chop the garlic well, add chopped pepper, you can grated ginger. Carefully place the mixture into the cuts.
3. Put in jars or bucket.
4. For the brine boil sugar, s alt and finally add vinegar. Cool slightly and pour over.

Carrot and pepper variant

This appetizer has a minimum of work, components and quite a pleasant rich taste.

Cooking for 2 kg of tomatoes:

• 1 kg carrots;
• 3 large onions;
• 4-5 meaty sweet peppers;
• 200 g each of vinegar, refined oil and sugar (volume can be reduced);
• 2.5 tbsp l. with a small slide of coarse s alt.

How to cook:

1. Cut vegetables - tomatoes into slices, carrots coarsely grated or cut into strips, peppers into strips, onions into half rings.
2. Put in a container, sprinkling with sugar and s alt. Everything has to stand a little for the juice to come out.
3. After 3-4 hours, start boiling, pour in the oil. When the mixture boils, reduce the flame and simmer for about thirty minutes. Then pour the vinegar and let it boil, then put it in jars.

Georgian

Spicy appetizer without vinegar will appeal to lovers of Georgian cuisine.

Products are given with a layout for 2 kg of tomatoes:

• celery, cilantro, basil (a couple of bunches of each);
• a couple of bitter peppers;
• one large head of garlic;
• 4 table. l. s alt;
• a few bay leaves.

Cooking:

1. Cut the tomatoes in a cross, without cutting to the base where the stalk is. S alt well inside the cuts.
2. Chop finely greens, garlic, pepper, mix and stuff with this mixture into cuts.
3. Put in a wide-mouth jar, sprinkle with the rest of the s alt.
4. Put oppression on top so that the tomatoes give juice.
5. Put in a warm place for three to four days to start the fermentation process.
6. You can eat in 2 weeks, when they are completely s alted. And keep them cold.

It happens that unripe tomatoes are a bit dry, and their own juice may not be enough. Then it is recommended to dissolve the remaining s alt in a liter of boiled water and pour the brine into a jar. If the spicy taste is undesirable, you can add a spoonful of sugar.

With chilli

Spicy appetizer for vodka from a minimum of products:

• 5 kg tomatoes;
• more greenery;
• 5 heads of fresh garlic;
• Z Art. l. s alt;
• a dozen allspice peas;
• 1 glass of sugar;
• 1 chili;
• 0.2 liters of vinegar.

Tomatoes are cut into slices, everything else is cut, and the hot pepper must be crushed. Mix s alt and sugar and add to vegetables, pour in vinegar. The mixture must stand. Arrange spices in jars, vegetable mixture on them and pour brine. It should completely cover the content

Be sure to steam the jars for 30 minutes (1 liter). Then they roll up.

With cabbage

Products:

• 400 g each of cabbage, cucumbers and tomatoes;
• 100 g each of carrots and bell peppers;
• 1 onion and 1 clove of garlic;
• a couple of tablespoons of oil and half a tbsp. spoons of essence 70%.

Chop the vegetables the same size (cabbage can be cut larger). Garlic - through a garlic press, peppers, onions and greens are chopped finely. Mix everything, s alt so that it is a little s altier than necessary. Leave for two hours for the juice to go. Turn on a small fire and just start to boil a little. Pour vinegar, oil, mix and put in jars. Subject to conventional sterilization.

In oil

Olive oil spices up this unusual appetizer:

• one and a half kilos of tomatoes;
• 0.4 kg of s alt;
• 0.8L wine vinegar;
• half a liter of oil;
• chili to taste and dry oregano.

Put halves of tomatoes in a bowl, sprinkle with s alt and set aside for 2-3 hours. As the juice appears, drain it, but do not rinse the vegetables. Just pour in the vinegar and let it brew overnight.

In the morning, take it out, let it flow and dry a little, transfer it to sterile jars, layering oregano and pepper, and then pour oil. Such a blank is stored in the cold.

With zucchini

One kilogram of tomatoes and the same number of zucchini is taken:

• half a kilo of onions;
• 100 g each of mayonnaise and tomato paste;
• half a cup of refined oil;
• 1 tbsp l. sugar;
• half tsp s alt;
• half 1 tsp essences;
• a little ground black pepper.

In a thick-walled dish, fry the diced onion in oil, remove, put the tomato paste into the oil. Fry a little and, as soon as the oil turns pink, add diced tomatoes, zucchini, s alt, pepper, add mayonnaise. Stew for an hour, then add the fried onions, continue stewing for 15 minutes. At the end, evaluate the salinity, add sugar, mix and pour in the vinegar essence, stir well. Divide into processed jars.

With cilantro and hot peppers

Delicious Armenian recipe. For half a kilo of unripe tomatoes is taken:

• bunch of coriander;
• 1 hot red pepper;
• large garlic head;
• brine - 40 ml of water, 40 ml of vinegar, half tbsp. l. s alt.

Cut greens, garlic and peppercorns. Cut the tomatoes into quarters, sprinkle with herbs and vegetable mixture, mix everything. Place tightly in a jar. Pour in boiled brine. Start sterilization (a quarter of an hour), roll up. Leave the jars to cool upside down.

With bell peppers

This fragrant snack is simple and popular among housewives. Layout for 6 half-liter jars:

• 2 kg unripe tomatoes;
• 1 kg pepper;
• 0.6 kg onion;
• half a glass of rock s alt;
• 80g sugar;
• 180g butter;
• a dozen aromatic peppercorns;
• 100 g s alt;
• 180 ml of 5% vinegar.

Cooking:

1. In a voluminous pan, put randomly chopped tomatoes (usually small fruits are cut into 4 parts, large ones are smaller);
2. Remove the seeds from the pepper, cut into large strips, place in a saucepan.
3. Put the onion cut in half rings there.
4. Mix the vegetables and sprinkle with s alt and sugar, leave for a quarter of an hour so that the mixture gives juice.
5. Wait for the juice to boil, pour in the oil and cook everything over low heat for about five minutes, covered with a lid. Add vinegar just before the end.
6. Put the salad into hot sterilized jars and cover with lids.

With cucumbers and cabbage

Sometimes such an appetizer is called Danube salad, and more often Donskoy. Everything that is left in the beds in late autumn is good.

Here is a recipe for 1 kg of tomatoes (both green and browned and ripe ones will be used):

• half a kilogram of cabbage, turnips, carrots, cucumbers;
• a dozen sweet peppers;
• two garlic heads;
• glass of refined oil;
• 1 chili pepper;
• 1 tbsp spoonful of 70% essence;
• 3 tbsp. l. s alt and 6 tbsp. l. sugar.

Cooking:

1. Chop all the vegetables so that they are about the same size and shape. The exception is tomatoes, they are cut into slices, and chili peppers, which are cut smaller.
2. Put in a saucepan, add s alt and sugar, add vinegar and oil there. When they give the juice, put the stew on a small fire. Stir a couple of times and boil for 40 minutes. Transfer the hot mixture to dry processed jars, roll up and leave upside down.

With rice

Required for prescription:

• 1.5 kg tomatoes;
• half a kilogram of onions, carrots and peppers;
• half a cup of dry rice and sugar;
• 1 tbsp l. s alt;
• 100g butter.

Fry the onion in oil, remove. Then fry coarsely grated carrots. Turn the tomatoes in a meat grinder, cut the pepper into strips. Boil rice in lightly s alted water. Stew all vegetables for 45 minutes (low boil), shortly before readiness, add rice and boil everything together. Put in jars, close.

With carrots and onions

For 2 kg of tomatoes:

• half a kilo of onions, carrots, bell peppers;
• 2 tbsp. l. s alt;
• half a glass of butter;
• 3 tbsp. l. sugar;
• 4 tbsp. l. table vinegar.

Randomly chop vegetables, tomatoes should be larger than other components. Sprinkle with s alt and sugar and let it brew for several hours.

When the juice appears, cook for half an hour, stirring occasionally. Then pour oil, vinegar and cook for another quarter of an hour. You can put spices - peppercorns for flavor, coriander and whatever you like.

Salad is laid out hot in jars and rolled up. Banks are placed upside down and covered with a warm blanket.

In tomato juice

Easy recipe for 3 kg tomatoes:

• 1 l ready-made tomato juice;
• 2 small onions;
• 1-2 sweet peppers;
• 4 tbsp. l. table vinegar;
• 3 tbsp. l. granulated sugar;
• 3 tbsp. l. s alt;
• a little cloves and pepper.

Boil juice with spices and vinegar. In processed jars, put a few rings of onion, cut into strips of bell pepper, randomly chopped tomatoes and pour boiling juice over everything. Sterilization lasts 15-20 minutes.

With honey and sweet pepper

Spicy and spicy snack will not be sweet at all, although it contains honey. Products for 5 kilos of tomatoes:

• a couple of hot and bell peppers each;
• 3 good cloves of garlic;
• greens (basil, coriander, parsley, dill);
• for brine - 1 liter of water, 1 teaspoon topped with honey, 2 tbsp. l s alt, 1 tsp. table vinegar.

Chop the garlic, herbs and peppers in a blender or meat grinder. Cut the tomatoes, pour boiling water and leave to cool for half an hour. Remove from water, stuff with hot mixture.Transfer to banks. Pour the marinade made from vinegar, s alt and sugar. Put on sterilization. Roll up.

With greens

A simple recipe with fermentation. For 3 kg of basic vegetables:

• lots of parsley, tarragon, dill, celery;
• 3 heads of garlic;
• seeds of coriander, mustard - optional;
• green horseradish leaves, cherries, currants;
• brine at the rate of 3.5 tbsp. l. s alt per 1 liter of water.

In a pickling container (for example, a bucket or a plastic container), put some greens and chives, then tomatoes, again a layer of spices and herbs, again tomatoes. Pour cold brine and leave to ferment. You can eat in a couple of weeks, but such blanks are in the cellar.

Quick Recipe

This appetizer is prepared in 1 hour. For her you need:

• 4 kg unripe tomatoes;
• 1 kilo each of turnip, sweet pepper, carrot;
• 1 cup each of sugar and sunflower oil;
• 1/2 cup table vinegar;
• couple st. spoons of s alt.

Cook like this:

1. In a large basin we collect vegetables - pepper cut into strips, slices of tomatoes, onion rings or half rings, grated carrots. S alt everything, sprinkle with sugar, pour vinegar and oil.
2. Stirring, set to boil. As it boils, stir occasionally and wait for the color of the tomatoes to change. In general, it should take about 20 minutes from boiling to readiness.
3. While the salad is stewing, wash the jars and sterilize in any way. We shift the hot appetizer into jars and cork. They should cool under the covers.

Spicy appetizer with green tomatoes

For a 3-liter jar of this snack you need to take:

• 2 kg tomatoes;
• 6 sweet peppers;
• 1 hot pepper;
• 1 medium garlic head;
• a nice bunch of greens;
• 100 g each of sugar, table vinegar, oil;
• a couple of art. spoons with a slide of s alt.

Tomato quarters, pepper strips, bitter pepper rings, garlic leaves, chopped greens mix and put in a 3-liter jar. Fill the jar gradually as the vegetables settle.

Prepare dressing brine by mixing oil, liquid honey, vinegar, s alt and sugar. Shake well to dissolve and pour into a jar.

Jars should be shaken periodically to evenly marinate the contents. Three days - and the appetizer can be tasted. And keep it in the refrigerator.

Korean

For 3 kg of tomatoes in this spicy appetizer, similar to ordinary Asian salads, you will need:

• 1 kg each of sweet peppers and carrots;
• 3 onions and 3 heads of garlic;
• 1 glass of sugar;
• 125 ml 9% vinegar;
• a couple of chili peppers;
• 3 tbsp. l. s alt;
• 1 glass of butter;
• 3 tsp prepared Korean seasoning.

Cooking:

1. Sterilize 6 liter jars.
2. Cut the tomatoes into slices. Finely chop the chile and garlic. Grate carrots on a grater for Korean carrots. Peppers - straws, and onions - half rings.
3. Mix, add sugar and s alt, pour in vinegar and oil.
4. After an hour, mix the vegetables again, put in jars and pour the juice into the same place.
5. Sterilize, seal, turn over.

Recipe for multicooker

Products:

• 1 kg tomatoes;
• 1 large onion and carrot each;
• a clove of garlic and a small hot pepper each;
• 3 pcs sweet pepper;
• 1.5 tbsp l. 9% vinegar;
• half art. l. s alt;
• 1 tbsp l. sugar;
• peppercorns to taste;
• 50ml oil.

Put sliced tomatoes, pepper strips, onion half rings, coarsely grated carrots into the multicooker bowl. S alt, add sugar, pour in oil and vinegar. Stir and set the quenching mode for a quarter of an hour.

When the signal sounds, transfer the boiling salad to sterile jars and roll up.

Green tomato caviar

This recipe of Ukrainian cuisine is the best way to "utilize" substandard in size or shape of tomatoes. Caviar turns out to be hearty, tasty, thick enough - you can eat it spread on bread.

When ready-made caviar comes out a little more than 3.5 kg, you will need:

• 1 kg each of onions and carrots;
• 2 kg green tomatoes;
• 200g refined oil;
• 1 tbsp l. ground paprika;
• 2 tsp ground black pepper;
• 8 art. l. granulated sugar;
• 2 tbsp. l. s alt;
• 4 tbsp. l. tomato paste;
• 2 heads of garlic;
• 4 tbsp. l. table vinegar.

Cooking caviar like this:

1. Turn tomatoes through a meat grinder or chop in a food processor.
2. Heat the oil in a thick-bottomed container, put the green mass and cook for a quarter of an hour. Stir occasionally.
3. Meanwhile, grind onions and carrots through a meat grinder, put in a saucepan. Continue cooking for 10 minutes.
4. Put spices, sugar and s alt, finely chopped garlic, pasta into the hot mixture. Boil for about five more minutes.
5. Pour in the vinegar, mix, heat and immediately fill the steamed jars. Roll up and turn upside down to cool.

Further storage

Blanks that are cooked hot, that is, with long cooking, can be stored in the room. S alted tomatoes require cold conditions - a cellar or a refrigerator. If all the conditions of the recipes are met, there is vinegar in the canned food, then the usual conditions are quite suitable for storing green tomatoes.

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