Plants

Canning green tomatoes for the winter


Most often, green tomatoes are thrown away when the garden begins to be harvested and prepared for winter. But there are recipes that will radically change your opinion about them. One has only to try the conservation of green tomatoes for the winter and it will be done from year to year! And, most likely, the volume of stocks will increase significantly, because they are incredibly tasty - you’ll just lick your fingers. Let's try it.

Spicy Green Tomatoes "Crazy"

This recipe will appeal to thrill-seekers. This is not just the conservation of green tomatoes. It is also a delicious and very spicy filling that will add piquancy to these green beauties. And they will taste like barrel.

Ingredients:

  • large green tomatoes;
  • a portion of garlic;
  • piece of horseradish;
  • horseradish leaves;
  • portion of hot pepper;
  • portion of parsley;
  • vinegar - a stack of 90 ml;
  • sugar - half a glass;
  • salt - a quarter cup;
  • dry mustard - 2 tablespoons;
  • water;
  • 3 liter cans.

How to cook:

  1. Canned tomatoes begin with their washing and examination for suitability. They must be elastic, regular shape. Prepared tomatoes should be slightly dried on a towel.
  2. Wash banks thoroughly and pour over boiling water.
  3. Washed horseradish leaves are placed at the bottom of the can.
  4. Let's get stuffed: for this we chop garlic, pepper and parsley. Everything can be chopped with a blender.
  5. Horseradish scald with boiling water, remove the skin from it and rub on a grater.
  6. We cut the tomato horizontally, but not completely, but leaving at least a third of the whole.
  7. In the resulting gap, we put the filling. So do with all the tomatoes.
  8. We put tomatoes in jars and layered them with grated horseradish and dry mustard, sugar and salt. All the above proportions are designed for 1 can of 3 liters.
  9. Pour the tomatoes with boiling water and leave for at least a quarter of an hour.
  10. Gently pour the water into the pan and set it on the fire to boil.
  11. Pour vinegar and boiling brine into the jar. Cover with a nylon cover washed with boiling water.

Let cool and can be demolished in the cellar.

The riddle

An interesting recipe and combination. On the table, they will be not only a great addition to the main dishes, but also a great snack. The recipe is simple and quite suitable for cooking at home even by inexperienced housewives.

What you need to stock up on:

  • medium or large green tomatoes;
  • garlic
  • beetroot;
  • carrots;
  • vinegar
  • mustard seeds;
  • favorite spices;
  • sugar
  • salt;
  • liter cans;
  • seaming lids;
  • key for conservation;
  • container for sterilization.

How to cook:

  1. Wash cans with soda, pour over boiling water.
  2. Wash the tomatoes, chop with a fork in the place of the handle.
  3. At the bottom of the container, pour a tablespoon of seeds, put your favorite spices.
  4. Chop the beets and carrots in circles to get almost transparent rings.
  5. Chop the garlic into slices. On 1 jar you need at least two large cloves of garlic.
  6. Layers of tomatoes and other vegetables with garlic in layers.
  7. Pour boiling water and let stand for about half an hour.
  8. We pour the water into the pan, add 4 tablespoons of salt and sugar to each liter of liquid. After five minutes of boiling add 100 ml of vinegar.
  9. Fill the cans with brine.
  10. Cover and set to sterilize for 25 minutes.
  11. Roll up. We check the tightness. Put to cool under the covers.

"Korean Express"

Fans of oriental dishes will appreciate this recipe. Spicy, incredible, they will surely appeal to both the strong half of your family and the weak. Yes, and kids are happy to devour a couple of pieces.

What you need to stock up on:

  • small and medium green tomatoes;
  • ¼ part of garlic;
  • part of sweet pepper;
  • ½ part of hot pepper;
  • part of carrots;
  • part of parsley;
  • seasoning "In Korean" (about 10 grams per liter container);
  • 30 grams of vinegar for each 1 liter can.

To fill you will need:

  • litere of water;
  • a tablespoon of salt;
  • a couple of tablespoons of sugar.

Stages of conservation:

  1. Prepare the container and pour boiling water over it.
  2. Grind carrots, peppers, herbs, garlic with a blender to a pulp state.
  3. Wash and dry the tomatoes.
  4. We put tomatoes in a container and layered them abundantly with ground vegetables and spices.
  5. Pour in the vinegar.
  6. For brine, mix everything else and bring to a boil.
  7. Pour tomatoes and sterilize for at least half an hour.
  8. Roll up. Check for leaks.

Wrap in a blanket for cooling.

"Greetings from Georgia": recipe with garlic and pepper

Uncomplicated ingredients and a simple recipe give an amazing result. The rapture is guaranteed.

What you need to stock up on:

  • a kilogram of green tomatoes;
  • celery greens (0.2 kg);
  • parsley (0.15 kg);
  • dill (0.1 kg);
  • a head of garlic;
  • in each jar of bay leaf, low-burning little pepper, a stem spoon of salt.

How to cook:

  1. Tomatoes need to be taken small or medium size. We wash them. Fill with clean running water and prick with a fork. We take out and let it dry.
  2. We cut the garlic and pepper as conveniently and put into prepared containers.
  3. Cook parsley and celery for three minutes in boiling water, remove and let cool slightly.
  4. Add salt to this water and boil.
  5. Tomatoes are placed in a container, layering them with sprigs of celery and parsley, dill, garlic and pepper.
  6. Pour the brine non-hot. Cork and demolish in the cellar.

After a couple of weeks, the workpiece can be safely served to the table.

Green tomatoes without sterilization: a step-by-step recipe

Conservation of ordinary tomatoes is a ubiquitous phenomenon. Each self-respecting mistress, exactly one or two jars, but closes. But for some reason green tomatoes are paid much less attention, although they will also give odds to red to taste.

What do you need:

  • green tomatoes - 1 kg;
  • garlic - 0.05 kg;
  • water - 0.75 l;
  • Lavrushka
  • salt;
  • celery - a bunch;
  • parsley - a bunch;
  • dill greens - a bunch;
  • bitter pepper - 1 pc.

What to do:

  1. When buying tomatoes, you need to choose small, not crumpled fruits.
  2. Wash the tomatoes. Process - remove the stalk.
  3. Place a prepared pan with water on the stove. Boil water. Add greens to it. After a few minutes, remove the greens with a slotted spoon.
  4. Pour salt into boiled water.
  5. Process the garlic. Cut each clove into quarters.
  6. Peppers to process. Cut along. Thoroughly clean it from seeds and internal partitions. Cut into small pieces.
  7. Transfer prepared prepared tomatoes to prepared containers. It is necessary to lay tightly. Between the fruits lay boiled greens, chopped garlic and pepper. Put 3-4 leaves of laurel.
  8. Pour prepared containers with tomatoes with boiling brine. Roll up metal covers. To withstand a few days.

"Pickled"

Do you consider yourself an inexperienced and inept mistress? Is conservation not for you? Try this amazing recipe and shock your loved ones with an incredible dish that will take you to the culinary podium of excellence.

What you need to stock up on:

  • a couple of kilograms of green tomatoes;
  • a pair of hot peppers;
  • garlic - 10 cloves;
  • large onion;
  • parsley and dill - 0.1 kg each;
  • Laurel - 2 pcs.;
  • pepper peas - 2 pcs.;
  • water - 2 l;
  • salt - 0.08 kg;
  • granulated sugar - 0.04 kg.

How to cook:

  1. Peel and wash all vegetables and herbs.
  2. Cook brine from water, salt, sugar, bay leaf, pepper. It is enough for him to boil a couple of minutes and he is ready.
  3. Tomato incision crosswise in the area of ​​the stalk.
  4. Chop greens carefully.
  5. Pass the garlic through a press and mix with herbs.
  6. Extract the seeds from the pepper, chop it and add to the greens.
  7. With the resulting filling fill incisions on tomatoes.
  8. Put the tomatoes in a jar as tightly as possible, alternating them with sprigs of greens and the remaining filling, onion rings.
  9. Pour with brine, tie with gauze and leave in the room to roam for a couple of days. And only after that cover with a tight nylon cover and send for storage in the refrigerator.

You can store not only in the refrigerator, but also in any fairly cool place: cellar, underground.

Salted green tomatoes (video)

Green tomatoes like garlic and horseradish, fragrant and fragrant spices. And how to combine them is up to you! But you can rest assured that your labors will not be wasted. Only the shelves in the cellar will quickly empty, pleasing your eyes.