TOP 5 recipes for green tomato preparations for the winter at home. Subtleties and secrets of cooking. Video recipes.
Vegetable preparations are not something exclusive. On a festive and ordinary table, you can always see pickled and pickled cucumbers, eggplants, peppers … However, preparing green tomatoes for the winter is the most modern variation of pickles and pickles. In addition, unripe tomatoes in their raw form are not suitable for food, and there are hardly any fans of unripe fruits, which differ in specific tastes and aroma. At the same time, canned green tomatoes are an exquisite snack that is distinguished by originality, taste, aroma and in its properties is not inferior to the usual red tomatoes, and sometimes, on the contrary, surpasses them.
Subtleties and secrets of cooking
- Green tomatoes go well with other vegetables: bell peppers, garlic, cabbage, pumpkin … Therefore, you can combine them, carry out culinary experiments and invent unusual assorted blanks.
- Green tomatoes are used to prepare salads, adjika, vegetable caviar, and even jam.
- For all preparations, use only unripe fruits, because they will give a special taste.
- Use medium to large fruits. Small green tomatoes contain a poisonous substance - corned beef, which is dangerous to humans.
- To completely remove the corned beef, pour the tomatoes with salt water for 2-3 hours so that the liquid “draws out” all the harmful substances.
- Tomatoes should be whole, without damage or dark spots, firm with firm pulp.
- Wash and dry tomatoes thoroughly before cooking.
- Choose tomatoes that are roughly the same size for recipes that use whole, halved or quartered fruits. Ideal tomatoes are the size of a walnut.
- If you close whole fruits in a jar, pierce them with a toothpick in the area of the stalk so that they are better saturated with brine.
- Be sure to sterilize jars with lids over steam. To do this, wash them with baking soda and bake them in the oven or over steam.
- For salads, caviar and adjika, containers with a volume of 0.5 liters are better suited. Close the halves and quarters of tomatoes in a 1 liter jar, and whole fruits in a 2-3 liter jar.
- Roll up the containers with tin lids, turn the lid upside down, wrap them tightly with a warm blanket and leave to cool slowly. It is important to cool preservation slowly, without temperature drops. This will extend the shelf life of the workpiece.
- Store in a cool place. They should be stored away from heating and heating appliances. Basements or dark, cool closets are ideal.
- The storage time depends on the preparation method, but usually it is 6-12 months.
- Prolongs the duration of conservation of bird cherry tomatoes. Keep the twig in boiling water for 5 minutes, and then put it in a jar with green tomatoes. The plant will also add extra flavor to the tomatoes.
- Prevents the development of any microorganisms in pickled tomatoes - acetic acid. And even a small amount.
- Choose spices for pickling at your discretion. The most commonly used are garlic, peppercorns, bay leaves, horseradish, dill, basil, mint, cinnamon, cloves, currant, cherry and celery leaves.
Salad
Harvesting green tomato salad for the winter is especially popular among canned vegetables. Depending on your preference, if you like spicy snacks, you can add more hot peppers to the canning.
- Caloric content per 100 g - 159 kcal.
- Servings - 2 cans of 0.5 l each
- Cooking time - 1 hour 30 minutes
Ingredients:
- Green tomatoes - 1 kg
- Sugar - 2 tablespoons
- Garlic - 1 head
- Parsley - a bunch
- Sweet bell pepper - 1 pc.
- Table vinegar 9% - 50 ml
- Salt - 1 tablespoon
Cooking green tomato salad:
- Rinse the tomatoes, dry and cut into 4-6 pieces.
- Peel the bell pepper from the seed box, cut off the partitions and cut into small pieces.
- Peel the garlic and pass through the garlic press.
- Wash the parsley and chop finely.
- In a large container, mix all the vegetables, season them with salt and sugar, pour in the vinegar and mix well.
- Cover the tomatoes with a lid and leave at room temperature for a day.
- After this time, the green tomato salad is ready to eat.
- To prepare it for the winter, transfer it to sterilized jars, close with nylon lids and store in the refrigerator or basement.
With garlic
Harvesting green tomatoes with garlic is a real yummy that should definitely be prepared for the winter. In the winter cold, any preparation will not be superfluous, but on the contrary will complement the set table.
Ingredients:
- Green tomatoes - 3 kg
- Garlic - 120 g
- Parsley - a bunch
- Dill - bunch
- Hot pepper - 2 pods
- Sugar - 140 g
- Salt - 60 g
- Table vinegar 9% - 140 ml
Cooking green tomatoes with garlic:
- Cut the washed and dried tomatoes into slices.
- Peel and chop the garlic with a press or blender.
- Finely chop the dill and parsley or twist in a meat grinder.
- Peel the hot pepper from the seeds and cut into half rings. If you want a very spicy dressing, you can leave the seeds. they contain most of the pungency.
- Put all the products in a saucepan, add sugar and salt, cover the pan with a lid and send everything to the refrigerator for 4 hours.
- After the juice appears in the vegetables, send them to the fire and cook for 7 minutes.
- Remove the pot from the heat and add the vinegar.
- Fill sterilized jars with green tomato salad with garlic and screw with a tin lid.
- Turn the jar over, placing it on the lid, cover with a warm blanket and leave the green tomato and garlic blank to cool slowly. Then send it to storage.
Pickled
Spicy preparation of pickled green tomatoes for the winter - a salad for the festive table. This salad has a riot of taste. It is sweet, tasty, spicy and pickled at the same time.
Ingredients:
- Green tomatoes - 2 kg
- Red pepper - 0.5 kg
- Garlic - 2 heads
- Vegetable oil - 80 ml
- Onions - 2 pcs.
- Table vinegar 9% - 100 ml
- Salt - 30 g
- Sugar - 50 g
- Hot pepper - 1 pod
- Black peppercorns - 10 pcs.
- Parsley - a bunch
- Dill - bunch
Cooking Pickled Hot Green Tomatoes:
- Cut the tomatoes into equal slices.
- Peel the onions and cut into half rings.
- Peel sweet and hot peppers from seeds and cut into thin rings.
- Peel and chop the garlic.
- Rinse the greens, dry with a paper towel and chop finely.
- Put all the ingredients in a bowl, pour in the vegetable oil and vinegar, season with salt and sugar and mix everything.
- Cover the container with cling film and refrigerate for 24 hours.
- Then place the salad tightly in clean jars, cover with lids and place in a saucepan of warm water.
- Send the workpiece to sterilize for half an hour after boiling.
- After that, immediately screw the jars with the lids, turn over, cover with a blanket and, after cooling, store in a cool place.
Lick your fingers salad
Harvesting green tomato salad "You will lick your fingers" for the winter in jars differs from the preparation of ordinary red tomatoes. Unripe dense green fruits, although they are not used for food in their raw form, have successfully found their use in conservation.
Ingredients:
- Green tomatoes - 4 kg
- Carrots - 1 kg
- Onions - 1 kg
- Red pepper - 1 kg
- Vegetable oil - 0.5 l
- Table vinegar 9% - 250 ml
- Salt - 120 g
- Sugar - 250 g
- Bay leaf - 4 pcs.
- Allspice peas - 10 pcs.
- Black peppercorns - 10 pcs.
Cooking green tomato salad "Lick your fingers":
- Cut the prepared tomatoes into 8 pieces.
- Peel the carrots and grate on a coarse grater.
- Peel the bell peppers from the seeds with partitions and cut into strips.
- Peel the onions and cut them into small cubes.
- Put all the ingredients in a saucepan, add spices and salt and mix.
- Leave the mixture to stand for 2 hours, while stirring the contents every 20 minutes.
- After a while, drain the juice formed from the tomato, add vegetable oil with sugar to it and put on fire.
- As soon as the juice boils, pour in the vinegar, stir and pour over the vegetables.
- Divide the ingredients into sterilized jars and place them in a pot of hot water with a towel or cheesecloth at the bottom.
- Cover them with lids and sterilize after boiling for 20 minutes.
- After sterilization, remove the jars from the boiling water and tighten the lids.
- Place the jars upside down, cover with a thick towel and leave to cool completely. Then send the conservation for storage in the pantry or cellar.
Caviar
Green tomato caviar is another simple and popular way to prepare pickles. The variety of recipes shows how pliable green tomatoes are, how easy they are to prepare, and how great they go with other foods.
Ingredients:
- Green tomatoes - 1.5 kg
- Carrots - 500 g
- Onions - 600 g
- Bulgarian pepper - 4 pcs.
- Hot red pepper - 1 pc.
- Green apples - 2 pcs.
- Garlic - 1 head
- Odorless vegetable oil - 2 tablespoons
- Salt - 2 tablespoons
- Sugar - 4 tablespoons
- Acetic acid 70% - 2 tsp
Cooking caviar from green tomatoes:
- Cut the washed and dried tomatoes in half.
- Peel the carrots and onions, and peel the bell peppers from the seed box. Rinse the vegetables with running water.
- Remove the cored seeds from the apples and cut into wedges.
- Pass the peeled vegetables with apples through a meat grinder and pour the resulting mass into a saucepan.
- Add vegetable oil, salt and sugar to the food and cook the mixture for 40 minutes.
- Peel, chop and send the garlic to the vegetable mixture.
- At the end of cooking, pour in the acetic acid, stir and place the green tomato caviar in sterilized jars.
- Screw them on with sterilized lids, seal the jars with them and turn them over, placing them on the lid.
- Cover the preservation with a blanket and leave to cool completely, store in a cool place every other day.
