Contents
Every hostess, preparing supplies for the winter, always dreams of some unusual dish that could surprise guests at a dinner party, and of the renewal of traditional, time-tested recipes, usually passed down from generation to generation. It seems that an example of such a preparation would be a recipe for green tomatoes pickled for the winter.
On the one hand, few people now deal with green tomatoes, some even leave them on the bushes to freeze for the winter or feed them to animals, not suspecting that a lot of yummy things can be made from them. On the other hand, even in Soviet times, green tomatoes were sometimes found in stores, and connoisseurs understood that it was difficult to find a more tasty and spicy snack in the winter.
Of course, green tomatoes cannot be cut into a salad like their mature counterparts. It can be not only tasteless, but even dangerous to health, due to the increased content of the toxin solanine. But they seem to be created by nature itself for salting and pickling for the winter. Since it is in the process of salting or heat treatment that solanine is destroyed, and tomatoes acquire the taste of all the spices and seasonings with which they are marinated.
A simple recipe for harvesting green tomatoes, in Soviet style
Such canned green tomatoes could be found in stores during the Soviet era, and their sharp and sour taste can be remembered by preparing tomatoes according to this recipe.
For a three-liter jar you need:
- 2 kg of green tomatoes;
- A small pod of hot pepper;
- 6-7 peas of fragrant and 12-13 black pepper;
- 2-3 lavrushkas;
- About two liters of water;
- 100 grams of sugar and salt;
- 1 teaspoon of 70% vinegar essence.
To begin with, the jar should be washed and sterilized well. Tomatoes are also washed first in cold, then in warm water. All spices are placed in a sterile jar at the bottom and tomatoes are very tightly packed there.
After that, the water is drained, the resulting volume is measured, and sugar and salt are added to it, based on the fact that 50 grams of both spices are needed for each liter. The mixture is again heated to a boil, poured back into the jar, vinegar essence is added to it, and the jars are immediately rolled up with sterile lids. Blanks require additional sterilization under a blanket upside down.
And they can be stored at any temperature, but without exposure to sunlight.
Recipe “Garlic Bouquet”
According to this recipe, it is very tasty to pickle green tomatoes for the winter for a beloved husband, since men usually love garlic tomatoes very much. To prepare a snack from 5 kg of tomatoes, you need to find several heads of medium-sized garlic, 100 g of dill grass with inflorescences, 6 bay leaves, 2 cups of 9% table vinegar, 125 g of sugar and 245 g of salt.
With a sharp knife, cut out the stalk from each tomato and insert a small clove of garlic inward.
If you accidentally damage a tomato and cut it completely, then you can use it to make an appetizer salad according to the recipe below.
Each tomato should be stuffed with garlic. To make a marinade, dissolve all the spices and spices in 6 liters of water, add vinegar and bring it to a boil. Carefully place the tomatoes with garlic in jars, interspersing them with dill. Pour jars with boiling marinade, immediately roll them up and leave, as always, under a blanket to cool. It is still better to store such a workpiece in a room where the temperature does not exceed + 18 ° C.
Diner Tomatoes
According to this simple recipe, green tomatoes pickled for the winter are not prepared too quickly, but they make an excellent appetizer.
If you have 2 kg of green tomatoes, then prepare 2 pods of bitter red pepper, 3 heads of garlic, 175 ml of 9% table vinegar, 30 g of salt and 70 g of sugar for them.
To pickle tomatoes, the container must be thoroughly washed with soda, then rinsed with boiling water. Well-washed tomatoes are cut into small pieces of the same size – it is best to cut each tomato into 4 parts, and then each of the parts into 2 more halves.
The marinade is prepared even without the addition of water. First, salt and sugar are dissolved in the required amount of vinegar. Hot peppers and garlic are freed from all unnecessary spare parts, and finely chopped. It is best to grind them with a meat grinder. Then they are added to a mixture of vinegar and spices and everything mixes well.
Pieces of chopped tomatoes are placed in a pickling container, the marinade mixture is added to them, and they are thoroughly mixed with each other. From above, you need to find and put a suitable size plate, and a load on it.
Leave the container with green tomatoes in this form for 24 hours. After this time has elapsed, the load can be removed, and the tomatoes, along with the marinade, can be transferred to small sterile jars and put in the refrigerator. After 2 weeks, the dish is completely ready to decorate the festive table.
Tomatoes “Miracle”
You can pickle green tomatoes for the winter using different technologies, but children especially like this recipe, perhaps due to its delicate sweetish taste, and perhaps due to the use of gelatin.
In order to pickle about 1000 g of green tomatoes, you need to pick up:
- 2 medium heads of onions;
- Xnumx cloves of garlic;
- 10 pieces of cloves and 7 laurels;
- 20 peas of allspice;
- a teaspoon of citric acid;
- 5 grams of cinnamon;
- 60 grams of salt;
- 100 gram of sugar;
- 15-20 grams of gelatin;
- 1 liter of water.
The first step is to soak the gelatin in a small amount of moderately warm water for 30-40 minutes. While the gelatin swells in the water, wash and cut the tomatoes into 2 pieces if they are too large.
In well-sterilized jars, place the onion, cut into rings, and the garlic, chopped into thin slices, on the bottom. Add peppercorns and cloves to them. Next, fill the jar with tomatoes, shaking its contents as it fills. Scatter the tomatoes with bay leaves.
To make a marinade, dissolve citric acid, salt and sugar in water, heat the mixture to a boil, add the swollen gelatin and bring to a boil again. Pour the tomatoes with spices with the prepared hot marinade and put the jars to be sterilized for 8-12 minutes. And then seal it tightly.
Tomatoes “miracle” are extremely tender, and the dish itself attracts with its unusual appearance.
stuffing recipe
You can’t even say right away what is more attractive in the finished dish prepared according to this recipe – the tomatoes themselves or the filling with which they are stuffed. Few appetizers can boast such a variety of ingredients, and all together they make up a stunning bouquet of flavors that is unlikely to leave indifferent connoisseurs of marinated salads.
Start by preparing green tomatoes. According to the recipe, they will need about 5 kg. Don’t forget to wash the tomatoes properly.
Next, you have to find the following components:
- Sweet pepper, preferably red – 800 g;
- Zucchini – 100 g;
- Hot pepper – 2 pods;
- Red onion – 500 g;
- 50 grams of the following greens: dill, celery, basil, parsley;
- Garlic – 2-3 heads;
- Carrots – 200 g;
- Eggplant – 150 g.
All vegetables must be washed, peeled and cut into small pieces. It is possible to use a meat grinder for this purpose.
At the same time, most of the pulp is removed from the cut tomatoes, also crushed and mixed with the rest of the vegetables and herbs.
The resulting filling already has an attractive appearance and a divine aroma. The filling of vegetables is tightly packed into the cuts of the tomato and the tomatoes themselves are well packed into pre-sterilized jars.
Now it’s time for the marinade. To pour 5 kg of tomatoes, you will need about 4-6 liters of water. It is better to prepare the marinade with a small margin.
For one liter of water, 60 grams of salt are used, and one teaspoon of 9% vinegar and granulated sugar.
After you heat the mixture of water with salt and sugar to a boil, remove it from the heat and add the required amount of vinegar.
Pour the jars of tomatoes with the marinade that has not yet cooled down. If you are going to store this blank in a room, then it is advisable to sterilize it additionally in boiling water. For liter jars, 20-30 minutes after boiling water is enough. If you have extra space in the refrigerator or a cold cellar, then after pouring the marinade, the jars with stuffed tomatoes are immediately closed with sterile lids and wrapped until cool.
Recipe with beets and apples
This recipe is distinguished not only by its original taste, but also by its color, which will not leave your family and guests indifferent. And everything is prepared quite simply.
- Wash and clean from tails and seeds 0,5 kg of green tomatoes and 0,2 kg of apples. And then cut both of them into slices and place in a sterilized jar.
- Peel one small beetroot, cut into thin slices and attach to apples and tomatoes in a jar.
- Heat water to +100°C, pour boiling water over vegetables with apples and leave until the water cools down completely.
- Carefully drain the water from the jar, add 30 g of salt, 100 g of sugar, and spices to your taste – allspice, cloves, bay leaf.
- Bring the marinade to a boil, boil for 4-5 minutes, add 100 grams of 6% vinegar.
- Pour vegetables with apples with hot marinade, close tightly with lids and cool.
Among the many recipes presented, you can be sure to find something to your liking. Or maybe you want to try all the ways to pickle green tomatoes for the winter. And one of them will become your favorite signature recipe.
