Marinated hot green tomatoes

Content

1 Recipes for pickling spicy green tomatoes
2 Conclusion

Green tomatoes can be included in household blanks and get delicious snacks. It is necessary to select specimens that have reached the required size, but have not yet blush. Small fruits that have not had time to grow are not recommended for use, since they contain the toxic substance solanine.

You can determine the degree of ripeness of green tomatoes by color. It is better to leave dark green fruits to ripen, while tomatoes that have begun to turn white or yellow are suitable for preparation. Such vegetables pickle faster and have good taste.

Recipes for pickling spicy green tomatoes

You can get a spicy snack by adding garlic and hot pepper. For pickling, a brine is used, which includes water, granulated sugar and table salt. However Green tomatoes marinated in its own juice, olive oil and adjika. You can add carrots, bell peppers, nuts and spices to the preparations.

Recipe with garlic

The easiest way to get a spicy snack is to use green tomatoes with garlic.The cooking process includes several stages:

Green tomatoes (3 kg) chopped in slices.
Garlic (0.5 kg) needs to be peeled and finely chopped.
Tomatoes and garlic are placed in a marinating container.
Then you need to add three large spoons of salt and 60 ml of 9% vinegar.
The components are mixed and left in the refrigerator for 2 hours.
The tomatoes and the released juice are placed in glass jars.
You need to add warm boiled water to the container.
You don’t need to roll up the jars; just cover them with nylon lids.

Hot pepper recipe

Hot pepper allows you to make homemade preparations more spicy. This component stimulates the functioning of the stomach and intestines, activates blood circulation and normalizes metabolic processes.

The recipe for green tomatoes with chilies includes several steps:

Green tomatoes (one and a half kilograms) need to be washed and cut into quarters.
A three-liter jar is sterilized in the oven or in a water bath.
Garlic cloves from one head, hot pepper cut into large pieces and a teaspoon of allspice, half filled, are placed in a container. For pickling you will need young blackcurrant leaves and dried dill inflorescences.
Then place the chopped tomatoes in the container.
Pour boiling water over the contents of the jar and leave it for 10 minutes.
To get the filling, pour a liter of water into the pan. Be sure to add 4 tablespoons of granulated sugar and two tablespoons of salt. For spices, you will need several bay leaves.
Place a perforated lid on the jar and drain the water.
Then add 6 tablespoons of vinegar and the prepared marinade into the container.
The jar is closed with a sterilized lid, turned over and left under a blanket to cool slowly.

Recipe with peppers and nuts

The original method of pickling green tomatoes includes not only hot peppers, but also walnuts.

A spicy appetizer according to this recipe is prepared as follows:

Green tomatoes (1 kg) must be placed in an enamel container and doused with boiling water.
Then the tomatoes are cut into several parts.
Peeled walnuts (0.2 kg) need to be crushed in a mortar, add 30 g of salt and two garlic cloves passed through a press.
Add chopped chili pepper (1 pod) and coriander seeds (5 g) to the mixture.
The tomatoes and the resulting mixture are placed in sterilized jars. For spices you will need 6 peas of allspice and a bay leaf.
The jars are closed with nylon lids and transferred to a cold place.

Olive oil recipe

Green tomatoes can be marinated in olive oil. The cooking process takes the following form:

Green tomatoes (1.5 kg) are divided into two parts, cutting out the place where the stalk is attached.
Then they are covered with coarse salt (0.4 kg), mixed and left for 6 hours.
The resulting mass is placed in a colander for 2 hours to remove the juice.
After the specified period, the tomato pieces are placed in a pan and poured with white wine vinegar with a concentration of 6%. It will require 0.8 liters.
The container with tomatoes and vinegar is left for 12 hours.
To taste, you can add onions, cut into half rings, to the preparations.
The mixture is passed through a colander and then placed on a kitchen towel.
For preparations, glass jars are sterilized into which the tomato mass is placed.
Be sure to make layers of chopped hot pepper and oregano leaves.
Vegetables are poured with olive oil (0.5 l) and pressed with a fork to release air.
The containers are closed with sterilized lids.
Spicy pickled vegetables will be ready in a month.

Stuffed tomatoes

Green tomatoes are well suited for stuffing because they retain their shape after cooking.

The cooking process in this case is divided into several stages:

Medium-sized green tomatoes (12 pcs.) need to be washed well. In the places where the stalk is attached, cuts are made, where half a clove of garlic is placed.
After sterilization, place two laurel leaves, two dill stems along with inflorescences and a horseradish leaf, cut in half, into a three-liter jar.
The hot pepper pod is cut into rings and placed in a jar along with the prepared tomatoes.
Vegetables are poured into jars with boiling water for 5 minutes, after which the water must be drained.
To marinate, you need to boil a liter of water and pour a tablespoon of salt and four tablespoons of granulated sugar into it.
When the water boils, turn off the heat and add 120 ml of vinegar with a 9% concentration to the marinade.
A jar of tomatoes is filled with marinade, and 2 large spoons of vodka are additionally poured in.
Cover the container with an iron lid, turn it over and leave it to cool under a blanket.

Marinating in Georgian style

Georgian cuisine is known for its spicy snacks. Green tomatoes were no exception. They are used to prepare a spicy addition to main dishes.

Canning tomatoes in Georgian can be done in the following way:

Several cloves of garlic weighing 50 g are cut into four parts.
The stem and seeds of the hot pepper are removed, then cut into half rings.
Wash green tomatoes (1 kg) well.
Pour 0.6 liters of water into the pan, add 0.2 kg of celery and a couple of laurel leaves. From the greens, you also need to place 150 g of parsley and dill in a container.
You need to boil the marinade for 5 minutes, after which the greens are removed.
Place a full spoon of salt into the broth.
The tomatoes are placed in a jar, and layers of pepper, herbs and garlic cloves are made between them.
The vegetables are poured with warm marinade, after which they roll up the jar and put it in the cold.
After 14 days, pickled spicy green tomatoes can be served as a snack.

Korean marinating

Another option for a spicy snack is Korean-style pickling of green tomatoes. The procedure includes the following steps:

Finely chop cilantro, dill and other greens to taste.
Green tomatoes are cut in any way.
Sweet peppers are chopped into half rings.
Garlic (4 cloves) must be crushed using a press.
Carrots need to be grated on a Korean grater.
The components are mixed, 50 ml of 9% vinegar and vegetable oil are added.
For spiciness, add half a teaspoon of ground red pepper. Instead, you can use spices for Korean carrots.
Then the jars are sterilized and the cuttings are placed in them. Containers covered with plastic lids are stored in the refrigerator.
Canned vegetables will take 8 hours to cook.

Cold marinating

With cold processing, vegetables retain more nutrients that are lost when exposed to high temperatures. A relative disadvantage of the method is the need to store the resulting blanks in the refrigerator.

In the cold way, homemade preparations are obtained by performing the following steps:

Green tomatoes (4 kg) must be thoroughly washed. It is better to cut large vegetables into pieces. Several punctures are made next to the stem with a toothpick.
The garlic head should be peeled and divided into cloves.
Parsley and cilantro (1 bunch each) need to be washed and left to dry.
Hot pepper pods (6 pcs.) are cut into half rings, and the stalk is removed.
Tomatoes are placed in an enamel container, garlic, peppers and herbs are placed on top.
From the spices add peppercorns and bay leaves (5 pieces each), as well as several dill umbrellas.
Dissolve two large spoons of salt and sugar in cold water (one liter).
Pour water over the vegetables, cover the dish with a lid and place it in a cool place.
After the vegetables have been pickled, you can transfer them to glass jars.

Recipe with mustard

Mustard is a well-known remedy for fighting colds and normalizing digestion. Due to its antibacterial properties, mustard extends the shelf life of preparations.

Pickled green tomatoes for the winter can be prepared in the following way:

Pre-chopped chili pepper, a couple of black peppercorns and a bay leaf are placed in a glass bowl.
The horseradish leaf must be torn manually into several parts. A bunch of fresh dill is finely chopped. The components are also placed in a jar.
Green tomatoes (2 kg) are placed in a container.
Two large spoons of salt and half a glass of sugar are dissolved in a glass of water, after which it is poured into a jar of tomatoes.
Boiled cold water is added to the brim of the container.
Sprinkle mustard powder (25 g) on top.
The jar is kept for two weeks at room conditions, the hole is first covered with gauze.
Then the pickles are put in the refrigerator for 20 days.

Blanks “Finger lickin’ good”

Delicious preparations are obtained by combining various vegetables that ripen at the end of the season. To prepare a spicy snack called “Finger-lickin’ good,” you need to follow a number of steps:

Green tomatoes (3 kg) are cut into quarters and placed in a glass jar.
You need to cut the carrots into large pieces, two bell peppers and two hot peppers. Garlic is peeled. Prepared vegetables are minced through a meat grinder.
To pour vegetables, you need a marinade made from water with the addition of ½ cup of table salt and a whole glass of sugar.
After boiling, add a glass of vinegar to the liquid and add chopped vegetable mass. The mixture is boiled for no more than 2 minutes.
The tomatoes are poured with boiling water twice, which is then drained.
The third time, marinade is used to fill it.
Jars are preserved under iron lids.

Green tomatoes in adjika

As a marinade, you can use not only ordinary water, but also spicy adjika. For the winter, the recipe for preparing snacks is as follows:

First, prepare the ingredients for adjika: red pepper (0.5 kg), chili pepper (0.2 kg) and red tomatoes (0.5 kg) are cut into large pieces.
Garlic (0.3 kg) is divided into cloves.
The components should be crushed in a blender and meat grinder.
Add 150 g of salt to the resulting mass. From the spices take 50 g of suneli hops. Be sure to add 50 g of oil.
Green tomatoes (4 kg) are cut into slices, after which they are filled with prepared adjika and put on fire.
When the mass boils, cook it for 20 minutes over low heat.
At the cooking stage, add chopped fresh herbs - a bunch of parsley and dill.
Hot preparations are laid out in glass jars, sealed and left to cool.

Conclusion

Green tomatoes are used to make a savory snack that can be stored all winter. The fruits can be pre-treated with boiling water. Such preparations are obtained by adding chili pepper, garlic, mustard and other spicy ingredients.Snack containers and lids must be sterilized to destroy harmful microorganisms. The resulting blanks are stored in a cool place.