Green Tomatoes For The Winter: Recipes For Every Taste

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Green tomatoes for the winter: my mother-in-law's favorite recipe

The beginning of autumn is the time of harvesting on our plots and harvesting for the winter. Among other vegetables, we have at our disposal a lot of green tomatoes that are no longer ripe. Do not rush to throw them away: green tomatoes can be preserved for the winter; there are many interesting ways, and the result of each of them will be a delicious original dish.

Content

• 1 Snack green tomatoes
• 2 Video: how to cook green tomatoes without sterilization
• 3 Pickled green tomatoes in their own juice
• 4 Spicy green tomatoes in Georgian style
• 5 Green tomatoes in wedges in a spicy sweet and sour sauce
• 6 Video recipe: green tomatoes with garlic and pepper wedges

Snack green tomatoes

Try to prepare whole tomatoes for the winter using this simple recipe. For every three-liter jar you will need:

• 700-900 g green tomatoes;
• 1 large bell pepper;
• 1 hot pepper;
• 1 tbsp. l. Sahara;
• 2 tbsp. l salt;

• 80 g of table vinegar 6%.

  

  Unripe green tomatoes can be cooked for the winter so that all guests will be delighted!

Please note that the amount of vinegar and its concentration must be exactly the same as indicated in the recipe. It often happens that the quality of preparations for the winter depends on the vinegar, and the discrepancy can lead to the fact that cans with conservation "explode".

1. Pick out the strongest tomatoes without damage, wash them thoroughly.

   

   Use small tomatoes without noticeable damage

2. Also wash the pepper, remove the stalks and seeds, cut the pulp into wedges.

   

   Cut the pepper into neat slices

3. Fold the tomatoes into well-washed jars, transferring them with pepper wedges. When the cans are full, pour in the water. After that, the water can be immediately drained into the pot. This is how you measure out the amount of fluid you need.

   

   Pour water over the tomatoes in jars to measure out the correct amount of liquid

4. Boil the kettle and pour boiling water over the tomatoes. Leave it on for 10 minutes.

5. In the meantime, prepare the brine. Add salt and sugar to the water that you drained from the jars, boil and add vinegar. Pour boiling water from the jars with which the tomatoes were poured for the first time, and top up with boiling brine.

   

   Prepare the brine and pour it over the tomatoes

6. Roll up the tomato jars with lids, wait until they cool down, and lower them into the basement. After 2 weeks the tomatoes will be ready.

   

   It remains to roll up the lids and take the tomatoes to the basement

Video: how to cook green tomatoes without sterilization

Pickled green tomatoes in their own juice

If you love the sour-hot taste, you will love this recipe. Its advantage is that you do not need to boil and roll tomatoes. And banks are not at all necessary: an ordinary saucepan or a plastic bucket will do.

We will marinate green tomatoes, and from red tomatoes you can make a marinade filling

First of all, you need to prepare the filling, which will act as a preservative for green tomatoes. It consists of salt, sugar and vegetables, previously minced in a meat grinder. So, for a five-liter container you will need:

• 7-8 glasses of green or brown tomatoes;
• 1.5-2 cups sweet pepper;
• 0.5 cups of hot pepper;
• 1 cup garlic
• 1 glass of horseradish;
• 1 cup of sugar;
• 1 glass of salt.

Mix the food thoroughly into a homogeneous mass and start cooking. You will also need a pack of dry mustard.

The basis of this blank is a spicy spicy pouring of grated tomatoes, garlic and horseradish

By the way, you can use not only the roots, but also horseradish leaves. Just take the ones that are younger: they are not as rough and sinewy. You will have to grind them and they can get stuck in the blades and on the grate. To make it easier for the device to work, try twisting the horseradish along with the tomatoes, this is much easier.

Use not only horseradish roots, but also its fresh young leaves

1. Take the prepared container, on the bottom lay a layer of tomatoes, chopped in several places with a toothpick. Add the potting so that it covers the tomatoes by about 2 fingers and rub with dry mustard. Repeat layer by layer until all the tomatoes are used up. If the filling isn't enough, add more green tomato juice.

   

   Stack the tomatoes in buckets in layers, pouring over the marinade

2. Cover the container with a slightly smaller lid and place something heavy on top to ensure oppression. Move the tomatoes to a basement or other cool, dark place for 3 weeks. After this time, the snack can be taken out and placed on the table.

Spicy green tomatoes in Georgian style

Those who love spicy and spicy Caucasian cuisine will love the Georgian tomato recipe. Its peculiarity is the use of fresh herbs, fragrant and aromatic, without which not a single Caucasian dish can do.

Take these products:

• 1 kg of green tomatoes;
• 1 tbsp. l. salt;
• 50 g of garlic;
• 200 g of herbs - parsley, dill, savory, celery, basil;
• 50 g dried dill;

• 2 pcs. capsicum.

  

  Georgian tomato base - lots of aromatic greens

Having collected all the products, we start cooking.

1. Take small firm tomatoes, rinse in cold running water and let dry in a colander.

   

   Wash the tomatoes and let them drain

2. Make one transverse cut on each tomato.

   

   Make deep cuts in the tomatoes

3. Wash the herbs thoroughly and chop as small as possible.

   

   Try to cut the greens as small as possible

4. Peel and chop the garlic and pepper, transfer them to the herbs, add salt and stir.

   

   Mix herbs, garlic, pepper and salt

5. Stuff the tomatoes with the resulting mass, folding it into an incision and lightly tamping it.

   

   Put the hot-spicy mass into the incisions on the tomatoes

6. Place prepared tomatoes in jars in dense rows.

   

   Put tomatoes in jars

7. When the jar is full, sprinkle the dried dill on top of the tomatoes.

   

   Sprinkle with dry dill on top

8. Place a plastic or wooden circle on top of the tomatoes, press down with pressure and leave for a while. When the vegetables have produced so much juice that it almost completely covers them, roll up the cans or close them with plastic lids and put them in the basement.

   

   Let the tomatoes sit under the yoke until they let the juice out

Within a month you can serve Georgian tomatoes on the table.

Green tomatoes in wedges in a spicy sweet and sour sauce

This recipe became a real salvation for me last year, when almost the entire tomato crop, not having time to ripen, almost died from late blight. I had at my disposal a large number of green tomatoes covered with black spots. Naturally, there was no question of maturation or traditional canning. It was decided to try to prepare slices by cutting off the affected areas.

Ingredients:

• 2 kg of dense green tomatoes of the same shape;
• 2 pcs. red hot pepper;
• 2–2.5 large heads of garlic;
• 0.7 cups of table vinegar 9%;
• 0.7 cups of sugar;
• 1 tbsp. l. salt.

Since tomatoes need space, it is best to cook in a large bowl. A five-liter plastic bucket works well for this. Rinse it thoroughly with baking soda, leave it in boiling water for 15 minutes, then dry it.

1. Wash the tomatoes in cold running water, cut into 2–4 wedges, depending on the size, and place in a plastic bucket.

   

   The slices should be medium in size

2. Prepare the marinade. For it, twist peeled peppers and garlic in a meat grinder. Dissolve sugar and salt in vinegar, pour into garlic and pepper mixture. Stir well until smooth and pour the marinade over the tomatoes. Shake the bowl until the vegetables are completely covered with liquid.

   

   Place the tomatoes in a bucket and cover with the marinade

3. Cover the tomatoes with a sized plate, place the weight and leave in a warm place overnight. After 12 hours, put the tomatoes with the released juice in the jars, cover with plastic lids and put in the cold. After 2 weeks, the snack will be ready, but its peculiarity is that the longer it is infused, the tastier it becomes.

Video recipe: green tomatoes with garlic and pepper wedges

Green tomatoes are in no way inferior to mature ones in taste and health, especially if they are cooked the way your family loves. We hope our recipes will diversify your culinary preferences and will be loved by your family and friends. How do you prepare green tomatoes for the winter? Share your secrets in the comments to the article. Enjoy your meal!