Green tomatoes slices for the winter

Content

1 Recipes for pickling tomatoes in slices
2 Conclusion

green tomatoes slices for the winter they are prepared by marinating them in brine, oil or tomato juice. Fruits that are light green or whitish in color are suitable for processing. If a tomato has a rich dark color, this indicates its bitter taste and the content of toxic components.

Recipes for pickling tomatoes in slices

Before pickling, green tomatoes are washed and cut into four or eight pieces. To remove bitterness from fruits, it is recommended to scald them with boiling water or sprinkle them with salt to release the juice. For homemade preparations, use glass jars with iron lids of any capacity.

Recipe with garlic

The simplest way to process green tomatoes is to use garlic and marinade. This snack is easy to prepare because it requires a minimum set of ingredients.

This instant recipe involves the following steps:

Unripe tomatoes (3 kg) are cut into quarters.
Half a kilogram of garlic is divided into cloves, each of which is cut in half.
The vegetable ingredients are mixed, three tablespoons of table salt and 60 ml of vinegar are added.
The mixture is put in the refrigerator and left for a couple of hours.
After the specified period of time, the vegetables are distributed into heat-treated jars.
Add the juice and a little boiled cold water to the vegetables.
The jars can be closed with plastic lids and stored in the cold.

Recipe with pepper

Winter preparations are not complete without the use of bell and chili peppers. With this set of ingredients, the process of cooking slices with garlic and pepper will be as follows:

Cut two kilograms of tomatoes into slices.
Finely chop a few sprigs of dill.
We clean a pod of chili pepper and one bell pepper from seeds and cut into strips.
The cloves from half the garlic head should be cut into slices.
Place a bay leaf and a few peppercorns at the bottom of a liter jar.
Tomatoes and other vegetables are placed in a jar.
Then fill the container with boiling water, count 10 minutes and drain the water. We perform the procedure twice.
For the marinade, put a liter of water to boil, add 1.5 tablespoons of salt and 4 tablespoons of granulated sugar.
Add 4 tablespoons of vinegar to the hot brine.
Pour the marinade over the slices and leave the jar to pasteurize in a water bath.
Close the container with an iron lid and wrap it in a blanket until it cools completely.

Recipe with mustard

Mustard has various beneficial properties, including the ability to improve appetite, stabilize the stomach, and slow down inflammatory processes.

For pickling green tomatoes for the winter you should adhere to the following sequence of steps:

Unripe tomatoes with a total weight of 2 kg are cut into slices.
First, crushed hot pepper, several peppercorns, bay leaves, fresh dill and horseradish leaf are placed in a glass container.
The garlic head needs to be peeled and chopped into thin slices.
Place tomatoes and garlic into a container.
Then measure out a glass of cold water, dissolve half a glass of sugar and a couple of large spoons of salt.
The solution is poured into a jar, the remaining volume is filled with boiled cold water.
25 g of dry mustard are poured on top.
The neck of the container is covered with cloth. Marinating occurs for 14 days at room temperature.
Until final readiness, the snack is kept in the cold for 3 weeks.

Recipe with nuts

A non-standard component for homemade preparations are walnuts. They are used in combination with cilantro seeds to pickle green tomatoes.

Prepare pickled green tomatoes in slices according to the following algorithm:

Pour boiling water over a kilogram of tomatoes and wait 20 minutes.
Then the water is drained and the fruits are cut into eight parts. The skins of the tomatoes must be removed.
A glass of peeled walnuts should be crushed in a mortar with three cloves of garlic.
Add nuts, garlic, a couple of tablespoons of salt, a glass of cilantro seeds and finely chopped hot pepper to a container with tomatoes.
Be sure to add 2 tablespoons of wine vinegar.
The resulting mass is distributed into jars after sterilization and vegetable oil is added.
After preparing the snack, you need to put it in the refrigerator for storage.

Recipe with cabbage and cucumbers

With white cabbage and sweet peppers, the appetizer has a sweetish taste. You can also use other seasonal vegetables in it - cucumbers, onions and carrots.

It is obtained by following a simple recipe:

Cut unripe tomatoes (4 pcs.) into slices.
Fresh cucumbers (4 pcs.) and carrots need to be chopped into thin strips.
Cut the onion into half rings.
Chop two sweet peppers into strips.
Half a head of cabbage should be chopped into strips.
Grate the garlic clove on a fine grater.
Vegetables are mixed with salt. The salad should taste salty.
After an hour, the released juice is drained and the vegetables are placed in an enamel pan.
Be sure to add one and a half tablespoons of 70% vinegar essence and 3 tablespoons of vegetable oil.
The mixture should warm up evenly, after which we transfer it to jars.
Before rolling, the jars are placed in a water bath for half an hour.

Marinating in oil

To pickle vegetables, just use olive oil. The recipe for canning preparations for the winter is divided into the following stages:

A kilogram of unripe tomatoes is washed and cut into slices.
The slices are covered with salt (0.3 kg), mixed well and left for 5 hours.
When the required period of time has passed, the tomatoes are placed in a colander to get rid of the juice.
Then the slices are moved into a pan and 0.8 liters of wine vinegar with a concentration of 6% is poured. If desired, you can add a little onion and garlic at this stage.
Over the next 12 hours, the vegetables are marinated.
Ready tomatoes are placed in sterilized jars. Between layers of vegetables, layers of dried hot peppers and oregano are made.
The jars are filled with olive oil and then sealed with lids.
Canned tomatoes can be included in the diet after a month.

Korean marinating

Korean cuisine is not complete without spicy snacks. One option for spicy preparations is to marinate green tomatoes with carrots and various seasonings.

You need to salt vegetables according to the following recipe:

A kilogram of tomatoes should be cut into slices.
The hot pepper should be chopped into rings, and seven garlic cloves should be cut into thin slices.
Two carrots are grated on a grater designed for making Korean salads.
Dill and basil should be finely chopped.
Mix vegetables and herbs well with the addition of a tablespoon of salt and 1.5 tablespoons of granulated sugar.
50 ml of vegetable oil and 9% vinegar are also added to the mixture.
Seasoning that is used for Korean carrots is added to taste.
The vegetable mass is distributed into containers and left to be stored in the refrigerator.

Marinating in tomato juice

Not only water, but also tomato juice is used as a filling for pickling green tomatoes. It is prepared independently from red tomatoes.

The recipe for pickled green tomatoes in this case is as follows:

First prepare the filling for green tomatoes. To do this, take half a kilogram of sweet peppers and red tomatoes and a head of garlic.
Vegetables are washed, chopped into large pieces and turned in a meat grinder. If desired, you can add a little hot pepper to make the preparations more spicy.
Be sure to add 130 g of table salt and 40 ml of vegetable oil.
Add chopped herbs (parsley and dill) and suneli hops (40 g) to the tomato juice.
Unripe tomatoes (4 kg) are cut into quarters.
Place a pan with marinade on the stove, where chopped tomato slices are placed.
Turn on low heat on the stove and let the mixture boil.
Then the blanks are distributed into glass containers.

Recipe: Finger lickin' good

Delicious snacks come from a variety of vegetables that ripen in early fall. These include bell peppers, carrots and onions. You can add a few slices of apples to the preparations with green tomatoes.

Finger licking green tomatoes are prepared according to the following algorithm:

Unripe tomatoes (4 pcs.) are cut into slices.
The sweet and sour apple is cut into slices.
Red bell pepper should be cut into strips.
The carrots are chopped into slices.
The onion is chopped into half rings.
Cut two cloves of garlic in half.
Greens are placed in the jar (a sprig of celery and parsley).
Then add apple slices, peppers and tomatoes.
The next layer is carrots and onions.
Then add garlic, peppercorns and bay leaves.
For a liter of boiling water add a spoonful of salt, 6 tablespoons of sugar and ½ cup of vinegar.
The marinade is poured over the vegetables in a jar.
The containers are placed in a pan of boiling water and pasteurized for a quarter of an hour.
Jars are preserved using iron lids.

Conclusion

Green tomatoes are marinated with garlic, various types of peppers, carrots and apples. Spicy seasonings and herbs are added to taste. Such preparations are suitable for main courses or served as a separate dish.

For winter storage, it is recommended to sterilize the jars in a water bath or in the oven. This will eliminate harmful microorganisms and extend the shelf life of the snacks.