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TOP 20 simple recipes for green tomato snacks for the winter

Late in the fall, when the last unripe tomatoes have been removed, it's time to prepare a green tomato snack 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 preparing snacks from green tomatoes for the winter

Unripe tomatoes taste slightly different from ripe ones. They have less sugars, so bell peppers and carrots are usually used 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 stop being very green and turn brown or whitish in color. If tomatoes are richly green, then they contain solanine - a substance that is harmful in large quantities and, moreover, tastes bitter. In the whitened fruits, there is practically no solanine. You can remove it by soaking it in slightly salted water. By changing the water a couple of times, we get the normal taste of canned food.

Preparation of containers and main ingredients

Like other workpieces, this job requires cleanliness. The cans for canning must be washed, sterilized, and the lids must be boiled. If the recipe uses the technology of cold salting, the jars can not be sterilized, but be sure to wash and dry well.

A few tips for choosing ingredients:

for even salting of fruits, take tomatoes of the same size and density;
it is better to set aside damaged vegetables and with dark spots, they are not suitable for pickling.

Snack recipes

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

Green tomatoes with garlic

Many people find this spicy snack tastier than ordinary ripe tomatoes. Moreover, it is pickled 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 of green tomatoes:

dill and parsley - the more, the more aromatic the preparation will be;
400 g of garlic;
a dozen fresh hot pepper pods;
10 liters of water;
360 g sugar;
260 g of coarse salt;
450 g of 9% vinegar.

Working process:

Cut even, not very large tomatoes crosswise so that they do not fall apart, but they could be stuffed.
Prepare the filling - chop the greens, chop the garlic well, add the chopped pepper, you can grated ginger. Carefully insert the mixture into the incisions.
Transfer to jars or bucket.
For the brine, boil sugar, salt and at the end pour in vinegar. Cool slightly and pour over.

Option with carrots and peppers

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

Cooking for 2 kg of tomatoes:

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

How to cook:

Cut vegetables - tomatoes into slices, grate carrots coarsely or cut into strips, pepper into strips, onion in half rings.
Fold into a container, sprinkle with sugar and salt. Everything must stand for a while for the juice to flow.
After 3-4 hours, start boiling, pour in oil. When the mixture comes to a boil, reduce the heat and cook for about thirty minutes. Then pour the vinegar and let it boil, then pack it into jars.

In Georgian

A 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. salt;
a few leaves of laurel.

Cooking:

Cut the tomatoes into a cross, not cutting to the base, where the stalk is. Salt well inside along the cuts.
Finely chop greens, garlic, pepper, mix and stuff with this mixture along the cuts.
Fold in a jar with a wide mouth, sprinkle with the rest of the salt.
Put oppression on top so that the tomatoes give juice.
Place in a warm place for three to four days to start the fermentation process.
You can eat in 2 weeks, when they are completely salted. And they keep them in the cold.

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

With chili

A savory snack with vodka from a minimum of products:

5 kg of tomatoes;
more greenery;
5 heads of fresh garlic;
Z Art. l. salt;
a dozen peas of allspice;
1 cup of sugar;
1 chili pepper;
0.2 liters of vinegar.

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

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

With cabbage

Products:

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

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Chop vegetables to the same size (cabbage can be chopped larger). Garlic - chopped finely through a garlic press, peppercorns, onions and herbs. Mix everything, salt so that it is slightly saltier than necessary. Leave for two hours for the juice to go. Turn on low heat and just start boiling a little. Pour vinegar, oil, stir and put in jars. Subject to conventional sterilization.

In oil

Extra virgin olive oil spices this unusual snack:

one and a half kilos of tomatoes;
0.4 kg of salt;
0.8 l of wine vinegar;
half a liter of oil;
chili to taste and dry oregano.

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

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

With zucchini

Per kilogram of tomatoes and the same number of zucchini are taken:

a pound of onions;
100 g of mayonnaise and tomato paste;
half a glass of refined oil;
1 tbsp. l. Sahara;
half tsp salt;
half 1 tsp essences;
some black pepper powder.

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

With cilantro and hot pepper

Delicious Armenian recipe. A pound of unripe tomatoes is taken:

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

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

With bell pepper

This flavorful snack is simple and popular with housewives. Layout for 6 half-liter cans:

2 kg of unripe tomatoes;
1 kg of pepper;
0.6 kg of onions;
half a glass of rock salt;
80 g sugar;
180 g butter;
a dozen peas of aromatic pepper;
100 g of salt;
180 ml vinegar 5%.

Cooking:

Fold randomly chopped tomatoes into a large saucepan (usually small fruits are cut into 4 parts, large ones - smaller);
Remove the seeds from the pepper, cut into large strips, place in a saucepan.
Put the onion cut in half rings there.
Stir the vegetables and sprinkle with salt and sugar, leave for a quarter of an hour, so that the mixture gives juice.
Wait until the juice boils, pour in the oil and cook everything over low heat for about five minutes, covering with a lid. Add vinegar just before the end.
Transfer the salad to hot sterilized jars and close the lids.

With cucumbers and cabbage

Sometimes this 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 brown and ripe will be used):

half a kilogram of cabbage, turnip onions, carrots, cucumbers;
a dozen pieces of sweet pepper;
two garlic heads;
a glass of refined oil;
1 chili pepper;
1 tbsp. spoon of 70% essence;
3 tbsp. l. salt and 6 tbsp. l. Sahara.

Cooking:

Cut all vegetables to approximately the same size and shape. The exception is tomatoes, they are cut into slices, and chili peppers, which are cut into smaller pieces.
Put in a saucepan, add salt and sugar, add vinegar and oil there. When juice is given, put simmer 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

Prescription needs:

1.5 kg of tomatoes;
half a kilogram of onions, carrots and peppers;
half a glass of dry rice and sugar;
1 tbsp. l. salt;
100 g of butter.

Fry the onion in butter, remove. Then fry the coarsely grated carrots. Turn the tomatoes in a meat grinder, cut the pepper into strips. Boil rice in slightly salted water. Simmer all vegetables for 45 minutes (low boil), add rice shortly until ready and boil everything together. Put in jars, close.

With carrots and onions

For 2 kg of tomatoes:

a pound of onions, carrots, Bulgarian pepper;
2 tbsp. l. salt;
half a glass of butter;
3 tbsp. l. Sahara;
4 tbsp. l. table vinegar.

Chop vegetables at random, tomatoes should be larger than other components. Cover with salt and sugar and let it brew for several hours.

As 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.

The salad is placed in jars hot and rolled up. Banks are placed upside down and covered with a warm blanket.

In tomato juice

An uncomplicated recipe for 3 kg of tomatoes:

1 liter of ready-made tomato juice;
2 medium-sized onions;
1-2 sweet peppers;
4 tbsp. l. table vinegar;
3 tbsp. l. granulated sugar;
3 tbsp. l. salt;
some cloves and pepper.

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Boil the juice with spices and vinegar. Put some onion rings, cut into strips of bell pepper, randomly chopped tomatoes in processed jars and pour boiling juice over everything. Sterilization lasts 15-20 minutes.

With honey and sweet pepper

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

a couple of pieces of bitter and bell peppers;
3 good heads of garlic;
greens (basil, coriander, parsley, dill);
for brine - 1 liter of water, 1 teaspoon with top of honey, 2 tbsp. l salt, 1 tsp. table vinegar.

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

With greens

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

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

Put some greens and chives in a pickling container (for example, a bucket or a plastic container), 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 there are such blanks in the cellar.

Quick recipe

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

4 kg of unripe tomatoes;
1 kilo of turnip onions, sweet peppers, carrots;
1 glass of sugar and sunflower oil;
1/2 cup table vinegar
a couple of Art. tablespoons of salt.

Cooking like this:

We collect vegetables in a large basin - pepper cut into strips, tomato slices, onion rings or half rings, coarsely grated carrots. Salt everything, sprinkle with sugar, pour vinegar and oil.
After mixing, set to cook. 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.
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 down under the covers.

Spicy appetizer with green tomatoes

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

2 kg of tomatoes;
6 sweet peppers;
1 pod of hot pepper;
1 medium head of garlic;
a good bunch of greens;
100 g each sugar, table vinegar, oil;
a couple of tbsp. spoons with a heap of salt.

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

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

The jars must be shaken periodically so that the contents are evenly marinated. Three days - and you can taste the appetizer. And it should be stored in the refrigerator.

In korean

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

1 kg of sweet pepper and carrots;
3 onions and 3 heads of garlic;
1 cup of sugar;
125 ml 9% vinegar;
a couple of chili peppers;
3 tbsp. l. salt;
1 glass of oil;
3 tsp ready-made Korean seasoning.

Cooking:

Sterilize 6 liter jars.
Cut the tomatoes into slices. Finely chop the chili and garlic. Grate the carrots on a Korean carrot grater. Pepper - in strips, and onion - in half rings.
Mix, add sugar and salt, pour in vinegar and oil.
After an hour, stir the vegetables again, put in jars and pour the juice there.
Sterilize, seal, turn over.

Multicooker recipe

Products:

1 kg of tomatoes;
1 large onion and 1 carrot;
a clove of garlic and a small hot pepper;
3 pcs. sweet pepper;
1.5 tbsp. l. 9 percent vinegar;
half st. l. salt;
1 tbsp. l. Sahara;
peppercorns to taste;
50 ml of oil.

Put tomatoes cut into pieces, strips of pepper, half-rings of onions, coarsely grated carrots in a multicooker bowl. Season with salt, sugar, oil and vinegar. Stir and extinguish 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 for the "disposal" of substandard tomatoes in size or shape. The caviar turns out to be hearty, tasty, quite thick - you can eat it spread on bread.

When the finished caviar comes out a little more than 3.5 kg, you will need:

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

Cooking caviar like this:

Turn the tomatoes through a meat grinder or chop them in a food processor.
Heat the oil in a container with a thick bottom, put the green mass and cook for a quarter of an hour. Stir occasionally.
In the meantime, scroll the onions and carrots through a meat grinder, put in a saucepan. Continue cooking for 10 minutes.
Put spices, sugar and salt, finely chopped garlic, pasta into the hot mixture. Boil for about five more minutes.
Pour in vinegar, mix, warm up and immediately fill the steamed jars. Roll up and put upside down until it cools.

Further storage

Billets that are cooked hot, that is, with a long boil, can be stored in the room. Salted tomatoes require cold conditions - a cellar or 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.