Pickled green tomatoes for the winter of instant cooking: recipes with photos

Sour green tomatoes are everyone's favorite pickle. Snack can be prepared in a variety of ways. Consider some interesting recipes for pickling green tomatoes, as this is one of the most common dishes in Russia.

Even those people who do not like to eat red tomatoes claim that they cannot pass by such green "beauties". Having prepared a dozen jars, you can feed your family with a delicious dish for several months. How to prepare green tomatoes for the winter? Consider the most popular recipes.

Easy Pickled Tomatoes Recipe

This is a fairly simple recipe that won't take long, so every housewife should give it a try.

What you need:

• garlic - 5 cloves;
• granulated sugar - 3 teaspoons;
• bay leaf - three pieces;
• s alt - two small spoons;
• peppercorns - 3 pieces;
• 500 grams of unripe tomatoes.

How to cook:

1. Prepare jars in advance - wash and sterilize thoroughly.
2. Dip the garlic into the bottom of the prepared container.
3. Carefully fill the jar of tomatoes to the brim.
4. Sprinkle a measured amount of sugar and s alt on top.
5. Then throw in pepper and bay leaf, then pour clean water.
6. Put the lids on the jars and leave them indoors for five days.
7. At the end of the time, the blanks must be removed to the cellar.

Such green tomatoes in jars will be to the taste of the whole household and not only. Know that any blanks can stand for no more than 6 months, after that it is better not to risk eating them.

How to ferment tomatoes properly

Not every housewife knows how to ferment green tomatoes quickly and tasty. This fermentation recipe surpassed others in its ease of preparation and variety of flavor solutions.

Ingredients:

• cherry leaves;
• green tomatoes - 2 kilograms;
• fresh dill;
• allspice peas;
• bunch of parsley;
• horseradish leaves - 4 pieces;
• mustard seeds - 1 large spoon;
• s alt - 4 large spoons;
• garlic - 10 cloves;
• bay leaf.

It is better to cook green tomatoes in a pot. The harvesting process is approximately 1 hour.

Cooking method:

1. Choose firm, undamaged tomatoes first, wash them.
2. In a saucepan (you can ferment tomatoes in a bucket) to the bottom, leave all the greens and spices.
3. Carefully stack the tomatoes, top with herbs and spices.
4. Now you need to prepare the brine. For every liter of water you need to put about 3.5 tablespoons of s alt. In this ratio, prepare the brine and pour over the vegetables.
5. Last thing put the horseradish leaves.
6. Cover the pan with a flat plate on which you want to put the load. Then leave the container for two weeks at home at room temperature.

At the end of this time, the tomatoes will be ready, they can be eaten. Be sure to share the quick tomato recipe with your friends and acquaintances.

Stuffed tomatoes

Recipes are different, but this one is distinguished by its originality and amazing taste of the finished product. Now we will learn how to cook stuffed green tomatoes for the winter.

To make the filling, you will need the following products:

• unripe tomatoes (three kilograms);
• bell pepper (2 pieces);
• common parsley (150 grams);
• garlic (2 heads);
• dill (100 grams);
• carrot (2 pieces).

For brine you will need:

• 6% vinegar (500 ml);
• table s alt (200 grams);
• granulated sugar (300 grams);
• distilled water (six liters).

The preparation of these tomatoes will taste like barrel preparations: the tomatoes will not be sour or bitter, the taste will be amazing.

The cooking method is quite simple. First you need to process all the ingredients for the filling in a meat grinder. Next, the tomatoes are cut and stuffed with a vegetable mixture. After the vegetables must be laid in jars. We make the brine in the usual way and fill the prepared jars with it, twist the lids and take them to a cold place.

Such pickling of tomatoes for the winter in jars is optimal, and to keep the blanks longer, put an aspirin tablet in each jar.

Georgian recipe

This green tomato recipe has been passed down from generation to generation. The preparation is very nutritious, but it takes a minimum of time to cook. Such tomatoes are obtained in jars as barrel ones.

Ingredients:

• unripe tomatoes - 1 kilo;
• celery - 150 grams;
• bunch of parsley;
• bunch of dill;
• garlic - 1 large head;
• water - four glasses;
• bay leaf;
• red pepper - one pod;
• s alt - one large spoon.

How to cook:

1. The garlic is peeled and cut into each clove.
2. Peppers are cut and peeled, cut into rings.
3. Pour water into a saucepan, bring to a boil, put celery, parsley, boil for seven minutes, after that the greens are taken out and allowed to cool. The required amount of s alt is added to the prepared broth.
4. Put tomatoes in jars, close the gaps with celery branches and other greens. Top filled containers with cooled brine, fix the lids and put in the cellar.

The finished product can be eaten after 16 days.

Sour tomatoes

It happens that unripe tomatoes are bitter, and the hostess begins to worry, but will it be possible to remove this bitterness? Yes you can!

What you need:

• unripe tomatoes - 2 kilograms;
• hot pepper - 2 pieces;
• garlic - four heads;
• green onion - 1 piece;
• bunches of greens;
• bay leaf - 3 pieces;
• peppercorns - 3 pieces;
• water - 2 liters;
• s alt - 4 large spoons;
• sugar - 1 spoon.

Sour the tomatoes in buckets - it will be much more convenient. Take greens and vegetables, wash. Peel garlic with onion. It is necessary to finely chop the greens. Make an incision in the tomatoes, pass all the greens through a meat grinder, then stuff the tomatoes with the resulting mixture.When everything is ready, you can carefully shift the tomatoes into a bucket. If there is some greenery left, it is recommended to sprinkle vegetables with it, and then you can pour it with ready-made brine and close it with a flat plate. The last thing to do is to put a heavy object on the "lid". The tomatoes will be ready in two weeks.

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