Green tomato preparations: recipes with photos

Tomatoes are one of the most common vegetables in the middle zone. There are many dishes using ripe tomatoes, but not many people know that these fruits can be prepared unripe. Green tomatoes can be rolled whole for the winter; they are fermented and marinate in barrels, salted, stuffed, used for preparing salads and various snacks. The taste of dishes with green tomatoes is very different from those that use ripe fruits. But this does not mean at all that unripe tomatoes are tasteless: pickles with them turn out piquant and have a unique taste that is difficult to forget.

How to cook delicious green tomatoes for the winter, you can find out from this article. Here you will also find several of the best recipes for preparing green tomatoes with photos and step-by-step technology.

Recipe for pickled green tomatoes for the winter

It often happens that night frosts begin, and in the city there are still bushes with green tomatoes. To prevent the fruits from disappearing, they can be collected and stored for the winter.

This delicious recipe is suitable for all types of tomatoes, but it is better to choose small fruits or cherry tomatoes.

To prepare this dish you will need:

• 1.5 kg of green tomatoes (cherry can be used);
• 400 g coarse sea salt;
• 750 ml wine vinegar;
• 0.5 l olive oil;
• hot red dried pepper;
• oregano.

How to prepare pickled green tomatoes:

1. Choose the strongest and tightest tomatoes of approximately the same size.
2. Wash the fruits and remove the stems.
3. Cut each tomato into two halves.
4. Sprinkle the tomatoes with salt, mix carefully and leave for 6-7 hours.
5. After this, you need to drain the tomatoes in a colander and let the excess liquid drain. Leave the tomatoes to salt for another 1-2 hours.
6. When time has passed, the tomatoes are placed in a saucepan and poured with wine vinegar. Now you need to leave the workpiece for 10-12 hours.
7. After the specified time, the tomatoes are again drained in a colander, then laid out on a towel to dry.
8. Banks must be sterilized. Tomatoes are placed in jars in layers, interspersed with oregano and hot pepper.
9. Each jar must be filled to the top with olive oil and sealed with a sterile lid.

You can eat green tomatoes marinated in oil after 30-35 days. They can be stored all winter.

Salted green tomatoes for the winter in Georgian style

Fans of Georgian cuisine will definitely love this recipe for preparing green tomatoes, because the tomatoes are piquant, spicy and smell of herbs.

Amount of ingredients for 10 servings:

• 1 kg of green tomatoes;
• spoon of salt;
• several cloves of garlic;
• parsley, dill, savory, celery, basil - a small bunch each;
• a teaspoon of dried dill;
• 2 pods of hot pepper.

Making such preparations for the winter is quite simple:

1. Choose small tomatoes, without damage or cracks. Wash them with cold water and leave until all the water drains out.
2. Each tomato must be cut with a knife, more than halfway through the fruit.
3. Wash the greens and chop finely with a sharp knife.
4. Add squeezed garlic, finely chopped hot pepper, salt to the bowl with herbs and mix everything well.
5. Stuff the green tomatoes with the resulting mixture, filling the cut.
6. Place the stuffed tomatoes in a jar so that the cuts are on top.
7. When the jar is almost full, add dried dill.
8. Tomatoes should be pressed under pressure, covered with a nylon lid and placed in a cool place (basement or refrigerator).

You can eat the preparation in a month.

"Mother-in-law's tongue" made from green tomatoes for the winter

What to do with green tomatoes when the bushes are affected by late blight? Many housewives lose most of their harvest this way, and some close green tomatoes for the winter using simple recipes.

One of these recipes is “Mother-in-law’s tongue”, for the preparation of which you need the most common products:

• green tomatoes;
• carrot;
• garlic;
• a couple of sprigs of green celery;
• a pod of red hot pepper.

The marinade is prepared from the following ingredients:

• 1 liter of water;
• spoon of salt;
• a teaspoon of sugar;
• spoon of vinegar (9%);
• 3 black peppercorns;
• 2 peas of allspice;
• 2 cloves;
• a few coriander seeds;
• 1 bay leaf.

It is necessary to select tomatoes of approximately the same size, wash them and remove the stems. After this, they move on to preparing winter snacks:

1. Peel the carrots and garlic. The carrots must be cut into slices, and the garlic into thin slices.
2. Each green tomato is cut with a knife, not reaching the end, so that it does not fall into halves.
3. A slice of carrot and a slice of garlic are inserted inside the cut.
4. Place the stuffed tomatoes in a clean jar, add a sprig of celery and a small piece of hot pepper.
5. Cook the marinade by adding all the ingredients except vinegar to boiling water. Boil for a few minutes, turn off the heat and pour in the vinegar.
6. Pour the marinade over the tomatoes and cover with sterile lids.

How to make a light salad from green tomatoes

An excellent vegetable salad can be made from unripe green and brown tomatoes. Fruits of any size and shape will do, because they will still be crushed.

So, you will need:

• 2 kg of green and brown tomatoes;
• 1 carrot;
• 1 onion;
• 3 bell peppers;
• hot pepper pod;
• head of garlic;
• ½ cup vegetable oil;
• ½ vinegar (9%);
• ½ granulated sugar;
• 2 teaspoons salt;
• glass of water.

Making a delicious salad is easy:

1. Wash the tomatoes, cut each of them in half, then chop into thin slices.
2. Bell peppers are cut into small pieces.
3. Grate the carrots on a coarse grater, cut the onions into cubes, and chop the hot peppers as finely as possible.
4. Mix all the ingredients in a bowl or pan, pour in oil and vinegar, add sugar, salt, and water.
5. Place the salad on the fire and bring to a boil. The tomatoes should be cooked for no more than 15 minutes so that the slices do not become overcooked.
6. The jars are pre-sterilized. Hot salad should be placed in jars and closed with sterile lids.

Korean salad of green tomatoes for the winter

Such a spicy appetizer is suitable even for a holiday table, because it looks Korean tomatoes very festive.

For the salad you will need:

• kilogram of green tomatoes;
• 2 bell peppers;
• 3-4 cloves of garlic;
• half a glass of vinegar;
• half a glass of sunflower oil;
• 50 g sugar;
• a tablespoon of salt;
• half a teaspoon of ground red pepper;
• fresh greens.

To prepare a winter tomato dish, you must follow these steps:

1. Wash the greens and chop finely.
2. Wash the tomatoes too and cut into small pieces.
3. Grind the sweet pepper into strips.
4. Cut the garlic into small cubes or squeeze through a press.
5. Combine all vegetables, add sugar, salt, pepper, oil and vinegar, mix well.
6. Now you can put the Korean-style green tomatoes into clean jars and cover them with lids.

You can eat the preparation after 8 hours. If the prepared salad is not spicy enough, you can add more hot pepper.

Caviar with green tomatoes

Unripe tomatoes can not only be salted and pickled, they can also be cooked.For example, this recipe suggests stewing chopped tomatoes along with onions and carrots.

To prepare caviar you need to take:

• 7 kg of green tomatoes;
• 1 kg carrots;
• 1 kg of onions;
• 400 ml sunflower oil;
• 8 tablespoons of granulated sugar;
• 4 tablespoons of salt;
• teaspoon ground black pepper.

Preparation is carried out in several stages:

1. Green tomatoes should be washed and chopped. As with other caviar recipes, you need to achieve a fine-grained consistency of the dish. To do this, you can finely chop the tomatoes with a knife, use a chopper, vegetable cutter or a meat grinder attachment with a large mesh to chop them.
2. The carrots are peeled and grated on a coarse grater, and the onions are cut into small cubes.
3. Heat sunflower oil in a large frying pan with high walls or in a saucepan with a thick bottom.
4. Place onion in hot oil and cook until translucent. After this, add the carrots and fry over medium heat for 5-7 minutes, stirring constantly.
5. Now add the chopped tomatoes and mix.
6. Salt, sugar, pepper, and remaining butter are also poured there. Everything is mixed.
7. The caviar must be simmered over low heat for at least 2.5 hours.
8. The finished caviar is still hot, placed in sterile jars and covered with lids.

Danube salad with green tomatoes

To prepare this salad, both green and slightly reddened tomatoes are suitable.

The following ingredients will be required:

• 0.7 kg of green tomatoes;
• 350 g onions;
• 350 g carrots;
• ¾ glass of vinegar;
• ¾ stack of sugar;
• ¼ stack of salt;
• 1 bay leaf;
• 6 black peppercorns.

This salad is easy to prepare:

1. The tomatoes are washed and dried thoroughly.
2. Depending on the size of the fruit, they are cut into 4 or 6 parts.
3. The onion is cut into thin half rings and added to the tomatoes.
4. Grate the carrots on a coarse grater, you can use a Korean grater.
5. Pour carrots into tomatoes and onions, add sugar and salt. Mix all the ingredients thoroughly and leave the salad for a couple of hours.
6. Now you can add the remaining ingredients (pepper, vinegar, oil and bay leaf). Place the salad in a saucepan and simmer over low heat for about 30 minutes. The pan should be covered with a lid.
7. The finished Danube salad, hot, is placed in sterile jars and rolled up.

You can store a green tomato appetizer in the basement, and the salad can also stay in the refrigerator under a nylon cover all winter.

How to cook green tomatoes in Armenian style

This recipe makes a pretty spicy appetizer. For those who do not really like the hot taste, it is better to reduce the dose of spices.

To prepare tomatoes in Armenian style you need to take:

• 0.5 kg green tomatoes;
• a couple of cloves of garlic;
• hot pepper pod;
• a bunch of cilantro;
• 40 ml water;
• 40 ml vinegar;
• half a spoon of salt.

The step-by-step process of preparing green tomatoes in Armenian looks like this:

1. Prepare all foods, wash and peel vegetables.
2. Grind the hot pepper and garlic using a meat grinder.
3. Wash the cilantro and chop finely with a sharp knife.
4. Depending on the size of the tomatoes, cut them in half or into four parts.
5. Chopped tomatoes are covered with a mixture of pepper and garlic, and cilantro is added.
6. The resulting tomato salad is placed in sterile jars, compacting the vegetable mixture well.
7. Dissolve salt and sugar in cold water and add vinegar. This brine must be brought to a boil and turn off the heat.
8. Pour the marinade over the tomatoes while it is hot.
9. Tomatoes in Armenian needs to be sterilized. This is done in a large basin or in a saucepan that can accommodate several cans of preparations at once. The snack should be sterilized for about a quarter of an hour.

After sterilization, the jars are rolled up with lids, which must first be doused with boiling water. Banks of tomatoes are turned over and wrapped. The next day you can take the Armenian salad to the basement.

There are many recipes for cooking green tomatoes. Close the jar of these vegetables at least once, and you will never forget their spicy taste and aroma. It is quite difficult to find unripe tomatoes on the market, but if you find this product on the counter, you should definitely buy at least a couple of kilograms.

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