Green tomato blanks have become a traditional snack for many families. Marinated vegetables are juicy and fragrant, with a spicy flavor. At the same time, tomatoes perfectly keep their shape and look very appetizing not on any table. To make the blank turned out to be “yum fingers”, you can prepare it using several simple recipes.
An appetizer of green tomatoes is cooked in just a few minutes. After cooking, the contents need to brew for a month. The longer the harvest is, the better the tomatoes will be quenched. You can add your favorite spices and ingredients to the appetizer. Spicy seasonings are suitable for tomatoes, but they need to be added gradually, otherwise you can overdo it.
The classic marinating recipe
The method involves the preparation of marinade, which is poured tomatoes. In the taste of vegetables there is a pleasant sourness. Marinated tomatoes are stored for a long time - 2-3 years in a cool place.
- tomatoes - 1-1.5 kg;
- litere of water;
- st.l. sugar;
- st.l. vinegar 9%;
- tsp salts;
- 3-4 black peas;
- a pair of dill umbrellas.
Tomatoes are soaked in cool water for a couple of hours. Then wipe them dry with a clean towel and make punctures with a needle (2-4 punctures) near the stem.
In a clean jar at the bottom put dill, pepper. Spread tomatoes on top, lightly press them down so that they lie closer to each other. Do not be afraid to damage the fruit, green tomatoes have firm pulp and do not choke.
In a saucepan, water is boiled in which sugar and salt are dissolved. The fire is turned off, and vinegar is added to the water. Pour the brine in the jar to the top.
The billet must be sterilized in boiling water for at least half an hour. When sterilization is finished, close the container tightly with a lid and turn it over. After cooling, remove the preform stored in the refrigerator.
From the tightness of the lid fit depends on the shelf life of snacks. It is best to roll cans with disposable metal lids.
Pickled Yummy Green Tomatoes
Salt the fruit can be not only whole, but slices. It turns out a kind of salad for the winter - tomato slices in brine with spices.
- green tomatoes - 1-1.5 kg;
- 1 pod of red pepper;
- 1 tbsp. sugar;
- tsp vinegar 9%;
- 1 tsp salts;
- black pepper - 3-4 peas;
- ground coriander, 1/2 tsp;
- 2-3 carnations;
- -2-3 bay leaves
Clean washed tomatoes are dried from moisture on a paper towel. Each fruit is cut into 5-6 pieces so that the seed chamber remains in the lobule.
A liter of water is brought to the boil in a saucepan, sugar and salt are added to the spices and mixed. At last, the vinegar is added to the mixture.
A red hot pepper is cut into a jar, and a bay leaf and tomato slices are placed all the way to the top of the jar. Fill the contents with hot water and cover with a lid.
You can sterilize the preparation in the oven for at least 15-20 minutes. Then close the jars with lids and allow to cool.
When the billet is put on weight, a portion of the brine is poured before serving, some vegetable oil is poured into slices and sprinkled with finely chopped dill and parsley.
Marinated green tomatoes without sterilization for the winter
It is possible to refuse sterilization of cans, at the same time the storage period will not significantly decrease. The blank is packed in clean containers, which are pre-washed with baking soda.
- 1.2-1.5 kg of green tomatoes;
- 5-6 cloves of garlic;
- 4-5 black peppercorns;
- 1 tbsp. vinegar 9%;
- 1 tbsp. salts;
- 1 tbsp. Sahara;
- currant leaves - 4-5 pcs.
Tomatoes are soaked for a couple of hours in a basin of cold water. After soaking in the peel, make 2-3 punctures with a toothpick or needle.
Garlic, pepper and currant leaves are placed in a jar. Then stack the rows of tomatoes.
Prepare the brine: pour 1-1.5 liters of water into the pan and boil for 1-2 minutes, then vinegar, salt, sugar are mixed into it, and the mixture is poured into the jar.
Immediately, not allowing the preform to cool, the container is rolled over with a lid and left for 10-12 hours at room temperature. When the contents cool, banks are removed in the refrigerator or basement.
When the banks are rolled up, turn them over and put them on the covers. This method will help determine which of the covers is not tightly closed and leaks.
Green Tomatoes with Garlic, Peppers and Greens
Fans will appreciate the recipe with horseradish and garlic. If desired, the amount of garlic can be reduced or, conversely, increased. This will not spoil the workpiece.
- 1.5-2 kg of green tomatoes;
- 6-7 garlic cloves;
- 2-3 pieces horseradish root;
- 1 tsp vinegar 6%;
- 1.5 tablespoons sugar;
- 1 tsp salts;
- 4-5 sprigs of dill;
- black pepper - 5-6 pea.
Tomatoes are well washed from pollution, if the fruits are too large, they can be cut in half. Fruits of medium size do not need to cut.
In a clean, prepared container put on the bottom a pair of garlic cloves, peppercorns and horseradish root. Then lay out the rows of tomatoes, and between them make a layer of the remaining garlic, dill and pepper.
1.5 liters of water is poured into a saucepan, brought to a boil, and the salt with sugar and vinegar is dissolved in it. Freshly prepared hot pickle fill the contents of the jar so that all the tomatoes are in the liquid.
Jar put in the microwave for 10-15 minutes and turn on the heat. Then the container is covered with a lid and after cooling it is removed in a dark, cool place.
Marinated green tomatoes, as in Soviet times
Surely many people know the taste of green tomatoes since childhood. Previously, this blank was sold in stores, but you can cook it yourself at home. The recipe is very simple, even an inexperienced hostess can handle it.
- 2.5-3 kg of tomatoes;
- 2 liters of water;
- 20 grams of sugar;
- 15 g of salt;
- 1 tbsp. vinegar 9%;
- 3-4 garlic cloves;
- 2-3 pieces carnations;
- 5-6 peas allspice.
Garlic, cloves and allspice are placed on the bottom of the pickling container.
Spread prepared tomatoes on each other, so that between them there is almost no space left.
Brine is cooked on the stove: salt, granulated sugar and vinegar are added to the hot water. Pour brine into the jar.
The container with the workpiece is subjected to sterilization for at least 20 minutes. After cooling, the workpiece is stored in cool conditions.
Sweet recipe for pickled green tomatoes
Those who do not really like spicy and salty, you can cook green tomatoes in sweet and sour tomato juice. They turn out very tender and tasty.
- 1.5-2 kg of green tomato fruit;
- 1 liter of tomato juice;
- 2 tbsp. sugar;
- 1 tsp salts;
- 1 tsp vinegar 6%;
- bay leaf - 4-5 pcs .;
- pepper peas - 5-6 pcs.
Laurel leaves and pepper are placed in a clean prepared container.
Tomatoes are cut into 4-6 large parts and transferred to the bank.
Tomato juice is brought to a boil, salt and sugar are added along with vinegar. Juice is poured into a jar of tomatoes and sterilized for 20-30 minutes in boiling water.
To make the harvesting especially tasty, it is better to use homemade tomato juice.
When cooking, you can use a few secrets, then the harvest will succeed in glory:
- you need to use only homemade tomatoes that are small and elastic skin;
- for preservation choose healthy fruits, on which there are no cracks and dents;
- the billet is packed in small jars with a volume of 1.5-2 liters. It is convenient to store snacks in them.
Salting and pickling green tomatoes is an unusual way to surprise households with something tasty. From the table, an appetizer instantly disappears when you just put it. Even the most sophisticated gourmets will be delighted if they try green tomatoes in brine.