10 ways to prepare green tomatoes for the winter

For these preparations, use only unripe fruits, they will give a special flavor. Wash and dry the tomatoes. Try to pick the tomatoes roughly the same size for those recipes where whole vegetables are used, halves or quarters.

Jars and lids necessarily sterilize. For salads, caviar, adzhika and options with slices of tomatoes may have a better packaging capacity ½-1½ liters. Whole fruit harvested in the two- and three-liter jars. Tanks rolled wrap a towel or a blanket, and when they are completely cool, transfer to storage in a cool place.

1. Whole pickled green tomatoes for the winter

The number of products designed for three-liter jar.

Ingredients

• 1 paprika;
• 1 hot pepper;
• 800-900 g of tomatoes;
• water;
• 2 tablespoons of salt;
• 1 tablespoon sugar;
• 80 g of vinegar of 6%.

preparation

bell pepper cut into small pieces, sharp, leave whole. Put in a jar with tomatoes and cover with boiling water. After 10 minutes Decant water reboil with salt and sugar. Add the vinegar and pour back into the jar. Roll up.

2. Pickled green tomatoes for the winter quarters

With so many components you get 3 jars of ½ liter.

Ingredients

• 1300 g of tomato;
• 3-4 cloves of garlic;
• 10 peas allspice;
• 14 peas hot peppers;
• 4-5 clove bud;
• 750 ml of water;
• 20 g salt;
• 60 g of sugar;
• 3 laurel leaves;
• 100 ml of vinegar.

preparation

Tomatoes cut into quarters. Chop the garlic.

At the bottom of the cans lay out both types of pepper and cloves. Top - tomatoes and garlic.

The pot add water, Cast salt, sugar and lavrushku. After 4-5 minutes after boiling, turn off and add the vinegar. Fill the tank with tomato marinade and cover caps. Put in a pot at the bottom cloth, pour water over the shoulders of cans and sterilize 20 minutes after boiling. Roll up covers.

3. Pickled green tomatoes for the winter with apples and beets

The number of components designed for a two-liter jar.

Ingredients

• 1½ g tomatoes;
• 1 umbrella dill;
• 5-6 peas allspice;
• 6-7 pea black pepper;
• 1-2 cloves bud;
• 4-5 cumin seeds;
• 2 cloves garlic;
• 1-2 small slices of beet;
• 4-5 slices of apple;
• water;
• 1 tablespoon salt;
• 3 tablespoons sugar;
• 50 ml of vinegar.

preparation

Tomatoes cut into halves or quarters.

The bank put the umbrella dill, pepper, cloves, cumin, garlic, beets and apples. Place tomatoes on top and pour boiling water for 20-25 minutes. Decant the water in a pot, add salt and sugar and boil. When everything has dissolved, add the vinegar and pour the marinade back into the jar. Roll up the cover.

4. Stuffed green tomatoes for the winter

The number of products designed for two-liter jar.

Ingredients

• 1 sweet red pepper;
• 1 head garlic;
• 1 bunch parsley and dill;
• 1½ grams medium tomatoes;
• 1 bay leaf;
• 1 teaspoon pepper mixture;
• 2-3 pea allspice;
• 2-3 grain coriander;
• 2 tablespoons of vegetable oil;
• 1 tablespoon salt;
• 2 tablespoons sugar;
• 2 table vinegar 9%;
• water.

preparation

Red pepper, garlic and greenery finely chop and mix. Tomatoes make a longitudinal or cross-shaped incisions, but not completely separate parts. Fill the prepared fruit fillings.

On the bottom of the banks lay laurel, sweet peppers and milled and coriander. Stick the tomatoes on top. Add the butter, salt, sugar and vinegar. Pour boiling water so that it did not reach the top just 1 centimeter.

At the bottom of the pan, lay down his napkin and put the jar on top. Pour water on a hanger, put on fire and sterilize for 15-20 minutes after boiling. Roll up the cover.

5. Pickled green tomatoes for the winter with onions, carrots and chili

You get about 5 jars of ½ liter.

Ingredients

• 500 g of carrots;
• 3 onions;
• 1 head garlic;
• 40 g of chilli;
• 3 kg of tomatoes;
• 15 g of spices to carrots in Korean;
• Salt 60 g;
• 1 bay leaf;
• 200 g of sugar;
• 100 ml of vinegar;
• 200 ml of vegetable oil.

preparation

Carrots grate on medium grater or prepare for variants in Korean. Onions divide into half rings, and garlic and chop peppers. Tomatoes cut into medium slices.

Throw vegetables into a saucepan, add spices, salt, bay leaf, sugar, vinegar and oil. Stir and leave to marinate for 40-50 minutes. After Put in jars, put them in a pan with a cloth on the bottom, pour water on the shoulders and sterilize for 15-20 minutes after boiling liquid. Roll up covers.

6. Salad of green tomatoes for the winter carrots and bell pepper

With so many components you roll up 3-4 banks ½ liter.

Ingredients

• 2 kg of tomatoes;
• 1 carrot;
• 3 peppers;
• 1 spicy pepper;
• 1 head garlic;
• 100 ml of vegetable oil;
• 100 ml of vinegar 9%;
• 2 teaspoons of salt;
• 100 g of sugar;
• 200 ml of water.

preparation

Tomatoes cut into slices. Carrots grate on medium grater. Bulgarian and hot peppers and garlic, chop.

Put the vegetables in the pan. Add the oil, vinegar, salt, sugar and water. Bring to the boil over medium heat and cook for 10-15 minutes. After lay on banks and roll covers.

7. Vegetable caviar green tomatoes for the winter

The number of products designed for three banks of ½ liter.

Ingredients

• 1 kg of tomatoes;
• 500 g of onion;
• 500 g of carrots;
• 10 garlic cloves;
• 100 mL of sunflower oil;
• 1 tablespoon salt;
• 4 tablespoons sugar;
• 1 teaspoon paprika;
• 2 tablespoons tomato paste;
• 2 table vinegar 9%.

preparation

Tomatoes, onions and carrots cut into medium-sized pieces. Chop tomatoes blender and separately the rest of prepared vegetables.

Garlic pass through the press.

In a saucepan, pour the oil and place the resulting tomato puree. Bring to the boil, cover and cook over low heat for 15 minutes. Throw the onion and carrot, stir and simmer 10 more minutes. Season with salt, add the sugar, paprika, tomato paste and garlic. Leave on heat for 5-7 minutes.

Pyuriruyte blenderIf you want to get a homogeneous mass. Once again boil. Add the vinegar, mix well and spread to the banks. Roll up covers.

8. Adjika of green tomatoes for the winter

The number of components designed for two cans of ½ liter.

Ingredients

• 2 apples;
• 2 peppers;
• 850 g of tomato;
• 1 hot pepper;
• 1 onion;
• 1 head garlic;
• 120 ml of vegetable oil;
• 1 tablespoon salt;
• 2 tablespoons sugar;
• 50 ml of vinegar 9%;
• 1 teaspoon dry basil.

preparation

Of apples remove the core from peppers - seeds. Cut the middle pieces with tomatoes, hot peppers, onions and garlic. Grind all the blender.

In a saucepan, pour the oil, place the vegetables, add the salt, sugar and vinegar. Cook for about 30 minutes over medium heat. Constantly stir. For a couple of minutes until cooked pour basil. Pour into banks and roll covers.

9. Salad of green tomatoes for the winter with peppers, onions and herbs

You will get about 4 jars of ½ liter.

Ingredients

• 2½ kg of tomatoes;
• salt - to taste;
• 1 kg of onion;
• 1 kg of pepper;
• 2-3 hot peppers;
• 1 bunch herbs (parsley, dill, coriander);
• 200 ml of vegetable oil;
• 100 ml of 9% vinegar.

preparation

Tomatoes cut into small pieces. Salt, stir, cover lid and let it sit for a day at room temperature. Wring out the excess liquid.

Bow, Bell and hot peppers and fresh herbs finely chop. Add the tomatoes. Pour oil and vinegar. Mix dosolit, if needed, and leave for 1 hour.

Arrange the salad on a quart jar. Cover caps put in a pot at the bottom towel, cover with water and sterilize by shoulders 5 minutes after boiling. Roll up the banks.

10. Jam made from green tomatoes for the winter

With so many products you close 3-4 jars of ½ liter.

Ingredients

• 1 kg of tomatoes;
• 3 L of water;
• 1200 g of sugar;
• 1 pinch citric acid.

preparation

Tomatoes cut in half, remove the stalk mounting location and scrape the seeds with a spoon. After chop into small pieces.

Place the tomatoes in a pan and pour 1 liter of boiling water. Bring to the boil on a high flame and simmer for 10 minutes and stir continuously. Decant the water, re-fill with 1 liter of cool and cook for another 10 minutes.

Fold the tomatoes in a colander to glass liquid. Transfer to a bowl, pour the sugar, cover and let sit for an hour or two. Again pour 1 liter of boiling water, bring to a boil over medium heat and cook for 10 minutes. Remove from heat, cool, cover and leave for a day in fridge.

Drain syrup bring to the boil over medium heat and simmer for about 20 minutes. After pour the tomatoes and stir. Cook 15 minutes over low heat. For a couple of minutes until cooked, add citric acid. Pour into banks and roll covers.