Green tomatoes with garlic for the winter

Content

1 Recipes for green tomatoes with garlic
2 Conclusion

Green tomatoes with garlic for the winter are a universal snack that will help diversify your winter diet. Delicious preparations can be served as a side dish, main course or as an independent snack.

Tomatoes of medium and large sizes are processed. You definitely need to pay attention to the color of the fruit. If there are dark green spots, it is better not to use tomatoes, as this is an indicator of the content of toxic components in them.

Recipes for green tomatoes with garlic

Tomatoes and garlic can be pickled using a special brine or subjected to longer heat treatment. An original version of the snack is stuffed tomatoes, where the filling is garlic and herbs. Delicious salads are prepared from garlic and unripe tomatoes, to which you can add other vegetables.

Simple recipe

The fastest and easiest way to pickle is to use whole vegetables. There is no need to sterilize the containers. Such preparations have a limited shelf life, so it is recommended to use them within the next two months.

Twists with unripe tomatoes and garlic are prepared as follows:

From tomatoes, select 1.8 kg of fruits of equal size, without signs of damage or rotting.
Selected fruits are immersed in boiling water for half a minute. It is most convenient to blanch the tomatoes in parts in a colander, which can be quickly removed from a pan of boiling water.
Then they begin to prepare a three-liter jar, at the bottom of which a couple of bay leaves, 8 peppercorns and five garlic cloves are placed.
The marinade is prepared by boiling a liter of water with the addition of a tablespoon of salt and 1.5 tablespoons of granulated sugar.
At the ready stage, add 0.1 liters of vinegar to the marinade.
The prepared liquid is poured into a glass jar.
It is better to close the container with tin lids.

Emerald Salad

From unripe tomatoes and garlic you can get a delicious Emerald salad, which got its name due to the abundance of green ingredients.

You can prepare an appetizer of green tomatoes and garlic using the following technology:

Three kilograms of unripe tomatoes must be cut into slices.
Garlic (120 g) is placed under a press for crushing.
One bunch of dill and parsley should be chopped as finely as possible.
A couple of hot peppers are cut into half rings.
The components are transferred into one container, where you need to add 140 g of sugar and a couple of large spoons of salt.
Cover the container with a lid and leave in the cold for several hours.
When the vegetables release their juice, place them on the fire and cook for 7 minutes.
When removing the pan from the stove, add 140 ml of 9% vinegar.
The jars are sterilized in the oven, after which they are filled with vegetable salad.
The lids also need to be boiled well, and then the jars must be rolled up.
The container is left to cool under a warm blanket.

Recipe with garlic and pepper

Delicious preparations are obtained by adding garlic and bell pepper. The green tomato recipe includes the following steps:

Unripe tomatoes (5 kg) are cut into thin slices.
Garlic (0.2 kg) is enough to peel.
Four bell peppers are cut into longitudinal strips.
A couple of hot pepper pods need to be washed and removed from the seeds.
A bunch of parsley should be chopped as finely as possible.
All ingredients, except tomatoes, are ground in a food processor or meat grinder.
The resulting mass and herbs are added to the tomatoes; they need to be mixed well.
Vegetables are compacted tightly into glass jars. The output should be about 9 liters of marinating mass.
For the marinade, boil 2.5 liters of water, be sure to add 120 g of salt and 250 g of sugar.
The liquid is brought to a boil and then removed from the stove.
When the marinade is ready, pour in 0.2 liters of 9% vinegar.
Before the liquid begins to cool, the contents of the containers are filled with it.
Then the jars are placed in a deep basin filled with boiling water and pasteurized over high heat for no more than 20 minutes.
The resulting blanks must be rolled up with a key and placed under a warm blanket to cool.

Recipe with peppers and carrots

Delicious preparations called Finger-licking treats are obtained by canning a whole range of vegetables that ripen at the end of the summer season.

The process of preserving salad with peppers and carrots includes several stages:

One and a half kilograms of tomatoes that have not yet ripened are selected from the total mass. Fruits that are too large can be cut into pieces.
The bell pepper should be chopped into small pieces.
Approximately 1/3 of the hot pepper is used, the seeds are removed and finely chopped.
One carrot should be chopped as finely as possible.You can use a food processor or a fine grater.
Three garlic cloves are pressed in a press.
All ingredients, with the exception of tomatoes, are mixed in a common container.
The resulting mass of peppers and carrots is placed at the bottom of a three-liter jar.
Place whole or chopped tomatoes on top.
The marinade is prepared by boiling a liter of water with the addition of 1.5 tablespoons of salt and three full spoons of sugar.
When active boiling of the liquid begins, turn off the fire and remove it.
Be sure to add 0.1 liter of vinegar and fill the jar with liquid.
The jar is pasteurized in a pan of boiling water for half an hour, then preserved with iron lids.

Stuffing with garlic and herbs

An original canning option is stuffed tomatoes. The filling is a mixture of garlic and herbs.

You can preserve green tomatoes for the winter by following the following sequence of actions:

Two kilograms of tomatoes that have not begun to ripen need to be washed and cross-shaped cuts made in them.
Two garlic heads should be peeled and chopped into thin slices.
Cut the bell pepper into longitudinal strips.
The chili pepper pod must be washed; half of it will be needed for canning.
A three-centimeter horseradish root needs to be peeled and grated.
A couple of small onions need to be peeled.
Tomatoes need to be stuffed with garlic and parsley. If desired, add other greens - dill or basil.
At the bottom of the glass container are placed onions, hot peppers, part of the garlic, dill seeds and half of the chopped horseradish root.
For spices, use 8 peas each of allspice and black pepper.
Then the tomatoes are placed in a jar, with slices of bell pepper placed between them.
On top you need to leave a leaf of horseradish, torn into pieces, the remaining horseradish root and garlic.
First, the vegetables are poured with boiling water, which must be drained after 10 minutes. The procedure is repeated twice.
For final filling you will need a liter of water, two tablespoons of salt and one and a half tablespoons of sugar.
After boiling, you need to add 80 ml of vinegar and preserve the jar.

Stuffing with garlic and carrots

As a filling for green tomatoes, you can use a vegetable mixture with carrots and hot peppers. This appetizer has a spicy flavor and goes well with meat dishes.

The procedure for preparing the most delicious tomatoes using the seaming method is divided into several stages:

Processing requires medium-sized unripe tomatoes (about a kilogram in total). It is best to choose fruits that are approximately the same size so that they marinate evenly.
The tomato filling is prepared by chopping two carrots, a head of garlic and a chili pepper. To do this, use a meat grinder or blender.
Make a cut in each tomato and stuff the fruit with the resulting mass.
Pickling jars are chosen with a capacity of up to one liter, since they are the most convenient for storing stuffed fruits. Glass jars are left for 10 minutes in the microwave turned on at maximum power. The lids should be boiled for 5 minutes.
When all the fruits are placed in the container, proceed to preparing the marinade.
Add one and a half tablespoons of salt and three tablespoons of granulated sugar per liter of water.
The liquid should boil, then remove it from the burner and add a teaspoon of vinegar.
From spices, measure out half a teaspoon of a mixture consisting of peppercorns.
The filling should completely fill the jars.
Then the containers are placed in a basin of water, which is boiled for 10 minutes.
We close the jars using the key.

Conclusion

If the tomatoes have not yet ripened, this is not a reason to put off preparing delicious snacks for the winter. With proper preparation, these vegetables become an integral part of pickled preparations and various salads. The properties of garlic are especially important in winter, when the period of colds begins.

If the preparations are intended to be stored throughout the winter, it is recommended to sterilize the jars using hot water or steam. Good preservatives are hot pepper, salt and vinegar.