Salted green tomatoes for the winter

Often, after a successful summer season, you can notice a lot of green tomatoes on the plot that have not had time to ripen. There are many ways to prepare this variety of tomatoes, but today we will tell you how deliciously you can preserve green tomatoes for the winter.

Cold salted green tomatoes in jars

Salted green tomatoes are an excellent appetizer for any dish and an excellent ingredient for various salads and pickles. In winter they are especially good due to their high content of beneficial microelements.

1. 
   How to prepare salted green tomatoes in jars for the winter? We wash the tomatoes and remove their stems.
2. 
   We wash the leaves and herbs, peel the garlic.
3. 
   Place a small amount of herbs in a sterilized jar, put tomatoes on top and a little more herbs, peppers and garlic.
4. 
   Place currant and horseradish leaves on top, as well as dill.
5. 
   Dissolve the salt in water and pour the cold brine over the tomatoes.
6. 
   The brine should reach the very neck.
7. 
   Heat the plastic lid in hot water and close the jar tightly.
8. 
   Leave the tomatoes in a cool place for about a month. Bon appetit!

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Pickling green tomatoes without vinegar and without sterilization

Not everyone likes the taste of vinegar in preserves, and if you are one of them, then this recipe is for you. These green tomatoes turn out to be very tasty and somewhat reminiscent of barrel tomatoes, but the main thing is that even without adding vinegar they will be stored all winter.

Cooking time: 14 days.

Cooking time: 60 min.

Servings – 8.

Ingredients:

• Green tomatoes – 2 kg.
• Garlic – 2 pcs.
• Cherry leaves – 15 pcs.
• Horseradish leaves – 3 pcs.
• Dill inflorescences – 5 pcs.
• Bay leaf – 3 pcs.
• Mustard seeds – 1 tbsp. l.
• Parsley – 1 bunch
• Allspice peas – 10 pcs.
• Water – 2 l.
• Salt – 7 tbsp. l.
• Hot pepper - to taste

Cooking process:

Step 1. Thoroughly wash medium-sized green tomatoes in cool water.

Step 2. Wash the greens, chop the horseradish leaves and dill. Place about half the greens, garlic, mustard seeds and 5 allspice peas on the bottom of the pan.

Step 3. Place the tomatoes tightly in the pan and place the remaining greens on top.

Step 4. Dilute salt in water, mix well and pour the brine into the pan. Cover everything on top with whole horseradish leaves.

Step 5. Cover the pan with a plate and weight and leave at room temperature for about 2 weeks. Bon appetit!

Hot salted green tomatoes in jars

This recipe uses a hot method of pickling green tomatoes, which significantly reduces the cooking time. The tomatoes themselves are meaty, dense and piquant.

Cooking time: 5 hours.

Cooking time: 60 min.

Servings – 6.

Ingredients:

• Green tomatoes – 1.5 kg.
• Garlic – 2 cloves
• Dill inflorescences – 4 pcs.
• Chili pepper – 2 pcs.
• Allspice peas – 20 pcs.
• Black peppercorns – 20 pcs.
• Cloves – 10 pcs.
• Vinegar 9% – 100 ml.
• Water – 2.5 l.
• Salt – 3 tbsp. l.
• Granulated sugar – 100 gr.

Cooking process:

Step 1. Wash and dry the tomatoes, then pierce them with a toothpick from the side of the stalk, as in the photo.

Step 2. Place the tomatoes in jars and fill them with boiling water. Let them sit for 20 minutes.

Step 3. Drain the water from the cans into the pan, add salt and sugar and stir them thoroughly. When the water boils, add 10 peas of allspice and black pepper and a couple of cloves. Cook the boiling marinade for 3 minutes, pour in the vinegar and, after holding for another minute, remove from the heat.

Step 4. Take the tomatoes out of the jars, add half a chili pepper, an umbrella of dill and a couple of cloves of garlic to the bottom of each, and scatter the remaining pepper and cloves equally. Place the tomatoes back into the jars.

Step 5. Pour the hot marinade into jars and screw tightly with sterilized lids.

Step 6. Turn the jars upside down, cover and leave to cool at room temperature.

Step 7. Store the finished tomatoes in a cool place. Bon appetit!

Salted green tomatoes for the winter in a plastic bucket

Salted green tomatoes are an excellent snack for any alcohol and an excellent ingredient for salads. They are quite simple to prepare, and you can find them at the end of summer in every garden.

Cooking time: 4 days.

Cooking time: 60 min.

Servings – 10.

Ingredients:

• Green tomatoes – 3 kg.
• Carrots – 2 pcs.
• Bell pepper – 1 pc.
• Dill – 4 tbsp. l.
• Parsley – 4 tbsp. l.
• Hot pepper – 1 pc.
• Garlic – 12 cloves
• Horseradish leaves – 2 pcs.
• Bay leaf – 5 pcs.
• Water – 2 l.
• Salt – 4 tbsp. l.
• Granulated sugar – 2 tbsp. l.

Cooking process:

Step 1. Wash the tomatoes and dry thoroughly.

Step 2. Cut them crosswise.

Step 3. Grind the carrots using a food processor.

Step 4. Also chop bell and hot peppers and garlic.

Step 5. Finely chop the greens.

Step 6. For the brine, dissolve the salt and sugar in hot water and mix thoroughly.

Step 7. Stuff the tomatoes with the vegetable mixture and place them in a plastic bucket, interspersed with horseradish leaves and bay leaves. Pour brine into a bucket.

Step 8. Cover the bucket with a plate with a weight so that the tomatoes do not float.

Step 9. Leave the tomatoes for 4 days at room temperature. In the future, store in a cool place. Bon appetit!

Salted green tomatoes with mustard in jars

Salted tomatoes according to this recipe differ in the length of time they are salted, but the result is worth it, because the appetizer turns out to be very juicy, aromatic and tasty. Mustard adds some spice to tomatoes and will help them last throughout the winter.

Cooking time: 30 days.

Cooking time: 60 min.

Servings – 10.

Ingredients:

• Green tomatoes – 4 kg.
• Garlic – 1 pc.
• Fresh dill – 20 gr.
• Fresh parsley – 20 gr.
• Fresh cilantro – 20 gr.
• Dry mustard – 50 gr.
• Water – 2 l.
• Salt – 70 gr.

Cooking process:

Step 1. Wash the tomatoes thoroughly and dry them.

Step 2. Prepare all the necessary products: wash the herbs, peel the garlic.

Step 3.Distribute the mustard in an even layer over the bottom of the dish, sprinkle about half of the greens on top and add chopped garlic.

Step 4. Place tomatoes on top of the greens. To make the brine, dissolve salt in boiling water, cool the mixture slightly and pour it over the tomatoes. Sprinkle the remaining herbs on top and cover the dish with a lid.

Step 5. Leave the tomatoes at room temperature for about a week, and then move them to a cold place for another 25 days. Bon appetit!

How to pickle green tomatoes for the winter with citric acid?

Green tomatoes pickled with citric acid have a more delicate and fresh acidity than those pickled with vinegar. They are stored for the same long time, but for people who don’t like vinegar, this recipe will come in handy.

Cooking time: 6 hours.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Green tomatoes – 600 gr.
• Garlic – 2 cloves
• Citric acid – 1 tsp.
• French mustard – ½ tsp.
• Coriander – ½ tsp.
• Black peppercorns – 5 pcs.
• Bay leaf – 2 pcs.
• Water – 1 l.
• Salt – 1 tbsp. l.
• Granulated sugar – 3 tbsp. l.

Cooking process:

Step 1. Rinse the green tomatoes with cool water, then dry them on a towel. and, cutting out the stalk.

Step 2. Pour pepper, coriander, mustard and bay leaves into sterilized jars. Cut the garlic into two parts and also add to the jar. Place tomatoes on top.

Step 3. Dilute sugar, salt and citric acid in water. Bring the liquid to a boil, pour the brine into jars and seal them.

Step 4. Turn the jars upside down and leave to cool at room temperature. Bon appetit!

Green tomatoes for the winter with parsley and garlic

A fresh and spicy way to pickle green tomatoes.Everything you need is prepared quickly, and the pickling process itself takes only a week, but these tomatoes can be stored for several months.

Cooking time: 7 days.

Cooking time: 30 min.

Servings – 6.

Ingredients:

• Green tomatoes – 1 kg.
• Garlic – 5 cloves.
• Dill inflorescences – 2 pcs.
• Chili pepper – 1 pc.
• Fresh parsley – 1 bunch
• Fresh dill – 1 bunch
• Bay leaf – 2 pcs.
• Water – 1 l.
• Salt – 2 tbsp. l.
• Black peppercorns - to taste
• Allspice - to taste

Cooking process:

Step 1. Cut the tomatoes so that you get a not very deep cross.

Step 2. Grind the garlic, herbs and chili pepper. Mix the filling.

Step 3. Stuff green tomatoes with vegetable mixture and place in a deep bowl. Add bay leaf, pepper and dill inflorescences.

Step 4. Dilute the salt in water and pour the resulting brine over the tomatoes. Cover the bowl with a weighted plate and leave for a week at room temperature. Bon appetit!

Salted green tomatoes for the winter, like barrel tomatoes

An excellent recipe for pickling green tomatoes, which taste indistinguishable from barrel tomatoes. They are quick and easy to prepare, and salting takes just over 2 weeks.

Cooking time: 15 days.

Cooking time: 30 min.

Servings – 6.

Ingredients:

• Green tomatoes – 1 kg.
• Garlic – 3 cloves
• Chili pepper – 1 pc.
• Cherry leaves - to taste
• Currant leaves - to taste.
• Horseradish leaves - to taste.
• Dill umbrellas - to taste.
• Water – 1 l.
• Salt – 2 tbsp. l.

Cooking process:

Step 1. Thoroughly wash all ingredients. Peel the garlic and cut it into slices.

Step 2. Place about a third of the spices on the bottom of the pan.

Step 3. Place tomatoes on top.

Step 4. Then again spices and again tomatoes.Thus, we lay out all the ingredients in layers so that the top layer is greens.

Step 5. Dilute the salt in boiling water and pour the resulting brine into the tomatoes. Cover the container and leave the tomatoes at room temperature until they cool completely, then put them in a cool place for 2 weeks. Bon appetit!