Marinated green tomatoes with peppers

Content

1 Recipes for pickling green tomatoes with peppers
2 Conclusion

Pickled green tomatoes with pepper are one of the homemade options. It is better not to use tomatoes of a rich green hue, as well as fruits that are too small, due to the high content of toxic substances.

Recipes for pickling green tomatoes with peppers

Pickled preparations are obtained by chopping vegetables, adding oil, salt and vinegar. The appetizer is prepared using a marinade that is poured over vegetable ingredients.

Recipes with bell pepper

With the help of bell pepper, the preparations acquire a sweetish taste. Additionally, you will need other ingredients - onions, carrots, garlic.

Recipe without cooking

Raw vegetables that have not been exposed to heat retain maximum beneficial properties. To extend the shelf life, you must first sterilize the jars.

Without heat treatment, tomatoes with bell peppers are prepared as follows:

Unripe tomatoes should be washed and quartered.
Then the resulting mass is covered with salt and left for a couple of hours.This helps release juice and reduce bitterness.
A kilogram of bell pepper is peeled from seeds and cut into half rings.
A kilogram of onion should be chopped into cubes.
Drain the liquid from the tomatoes and add the rest of the vegetables.
The components should be mixed with the addition of salt (half a glass) and granulated sugar (3/4 cup).
For marinating, you need to add vinegar (half a glass) and vegetable oil (0.3 l) to the mixture.
The vegetable mass is distributed into sterilized jars and sealed with lids.

Marinating in oil

You can use olive and sunflower oil to pickle vegetables. The cooking order in this case will take a certain form:

Fleshy unripe tomatoes (4 kg) are cut into rings.
A kilogram of bell pepper is chopped into half rings.
The garlic head is peeled and the cloves are chopped into plates.
A similar amount of onions and carrots should be chopped into thin pieces.
Mix the ingredients and add a glass of salt.
Within 6 hours you need to wait for the juice to release, which needs to be drained.
Place vegetable oil (2 cups) on the stove to heat.
Pour hot oil over the chopped vegetables, and be sure to add a glass of sugar.
The prepared salad is placed hot in jars.
They are pasteurized in a pan of boiling water for 10 minutes.
Then you need to roll up the containers with lids and, after cooling, place them in a cool place.

Appetizer "Assorted"

A delicious snack is made by using a variety of seasonal vegetables and fruits. In addition to green tomatoes, this recipe uses bell peppers and apples.

The procedure for preparing the “Assorted” snack is as follows:

It is enough to wash a kilogram of unripe tomatoes thoroughly, since they are pickled whole.
Two apples are cut into quarters, the core needs to be cut out.
Bell peppers are cut into thin strips.
A three-liter jar is filled with tomatoes, peppers and apples, and 4 cloves of garlic are added to them.
Boiling water is poured into the jar, left for a quarter of an hour and the water is drained. Then the procedure is repeated in a similar order.
To obtain a vegetable marinade, first boil a liter of water, add 50 g of sugar and 30 g of salt.
When the boiling process begins, you need to wait a couple of minutes and turn off the stove.
Pour the marinade and 0.1 liter of vinegar into the jar.
Among the spices you can choose peppercorns and cloves.
The containers are sealed with lids and placed under a blanket until completely cooled.

Hot Pepper Recipes

Snacks with hot peppers become more spicy in taste. When working with it, it is recommended to use gloves to avoid skin irritation.

Recipe with garlic and herbs

The simplest way is to preserve green tomatoes together with garlic and herbs. The cooking procedure is as follows:

A kilogram of unripe tomatoes is cut into small slices.
Capsicum hot peppers are chopped into rings.
Parsley and cilantro (one bunch each) must be chopped.
Four cloves of garlic are placed under a press.
The ingredients are combined in one container; you can use a glass jar or enamel bowl.
Add a tablespoon of table salt and two tablespoons of sugar to the vegetables.
For marinating, add two tablespoons of vinegar.
The jars are left in the refrigerator for a day, after which the canned vegetables can be served.

Stuffed tomatoes with garlic

The appetizer made from green tomatoes, stuffed with garlic and herbs, has an unusual appearance. The recipe for its preparation is as follows:

Unripe tomatoes (10 pcs.) need to be washed and cuts made in them.
The garlic is peeled and divided into cloves. You will need 14 of them. Each clove is cut in half.
A bunch of parsley and dill should be finely chopped.
Tomatoes are stuffed with garlic (2 pieces per piece) and herbs.
Hot peppers are cut into half rings.
Place pepper, remaining herbs and garlic at the bottom of a sterilized jar, then fill it with tomatoes.
Place water (3 liters) on the fire, pour 70 g of granulated sugar and coarse salt into it.
Spices include dried cloves and peppercorns (5 pieces each).
Be sure to add 200 ml of vinegar when the liquid begins to boil.
Boiling marinade is poured into the contents of the container.
The jar must be sealed with an iron lid.
Vegetables are pickled in the cold.

Stuffed tomatoes with garlic and horseradish

Another type of filling for stuffing tomatoes is obtained by combining several components at once: hot pepper, garlic and horseradish. The cooking procedure includes the following sequence of actions:

Unripe tomatoes (5 kg) should be washed and cut to the middle.
For the filling, grind horseradish root, garlic cloves and chili pepper. They can be processed through a meat grinder or in a blender.
The filling is placed in tomatoes, which are placed in glass jars.
For marinating, you need to boil 2 liters of water, dissolve granulated sugar (1 glass) and table salt (50 g) in it.
After removing from the stove, add 0.2 liters of vinegar to the marinade.
The filling is filled into glass containers, which then need to be closed with polyethylene lids.

Combination recipes

Bell and hot peppers are used to make vegetable salads. When combined with green tomatoes, it complements main dishes.

Korean snack

The spicy snack is reminiscent of Korean dishes, which are dominated by spices. It is prepared according to a certain algorithm:

Unripe tomatoes (12 pcs.) are cut randomly.
Chop two sweet peppers into small pieces, first removing the seeds and membranes.
Garlic (6 cloves) is passed through a press.
Hot peppers are cut into half rings. Instead of fresh pepper, you can use ground red pepper, which you will need 10 g.
The ingredients are mixed, a small spoon of salt and two spoons of granulated sugar are added to them.
The finished salad is placed in sterilized jars.
The snack should be stored in the refrigerator.

Recipe with carrots and onions

A delicious salad combining several vegetable components is prepared using the cold method. In order for the preparations to be stored all winter, you need to sterilize the jars.

This recipe consists of the following sequence of actions:

Unripe tomatoes weighing 3 kg are cut into pieces.
Half a kilogram of carrots is chopped using a Korean grater.
Three onions are chopped into thin half rings.
Three garlic heads should be divided into slices and grated on a fine grater.
A kilogram of sweet pepper is cut into strips.
Chili pepper (2 pcs.) needs to be finely chopped.
Mix the vegetable components, add a glass of granulated sugar and three large spoons of salt.
Then the vegetables are poured with a glass of vegetable oil and half a glass of 9% vinegar.
The salad is left to marinate for half an hour.
To store the preparations you will need glass jars that are sterilized in the oven.
Pour water into a deep saucepan and lower the jars into them so that the liquid covers them up to the neck.
The containers are sterilized over low heat for 20 minutes, then they are closed with lids.

Recipe with cabbage and cucumbers

At the end of the season, vegetables that ripen during this period are canned. To pickle vegetables, you need to adhere to the following algorithm:

Green tomatoes (0.1 kg) cut into cubes.
Bell and hot peppers (1 piece each) are chopped into half rings. First you need to remove the seeds from them.
Cucumbers (0.1 kg) are cut into bars. Overgrown vegetables need to be peeled.
A small carrot is chopped into thin strips.
Cabbage (0.15 kg) needs to be chopped into narrow strips.
One onion is cut into half rings.
A garlic clove is passed through a crusher.
The ingredients are mixed, then left for an hour to allow the juice to appear.
The container with vegetables is placed on the fire. Vegetables should be thoroughly heated. The mixture is not brought to a boil.
Before canning, you need to add half a tablespoon of vinegar essence and a couple of tablespoons of oil.
The vegetable mass is distributed into jars, which are sterilized in a container with boiling water and closed with iron lids.

Conclusion

Green tomatoes and peppers can be pickled in various ways. Vegetables are taken raw or cooked. One option is to stuff tomatoes with garlic and peppers. The container for the workpiece must be sterilized and sealed with a key.