Green tomato blanks: recipes with photos

Tomatoes are one of the most common vegetables in the middle lane. There are many dishes using ripe tomatoes, but not many people know that these fruits can be cooked unripe. Green tomatoes for the winter can be rolled up whole, they are pickled and pickled in barrels, salted, stuffed, used to make salads and various snacks. The taste of dishes with green tomatoes is very different from those where ripe fruits are used. But this does not mean at all that unripe tomatoes are tasteless: pickles with them turn out to be spicy, have a unique taste that is hard to forget.

How to cook delicious green tomatoes for the winter, you can learn from this article. Here you will also find some of the best recipes for green tomato blanks with photos and step-by-step technology.

Recipe for pickled green tomatoes for the winter

It often happens that night frosts begin, and there are still bushes with green tomatoes in the city. So that the fruits do not disappear, they can be collected and prepared for the winter.

This delicious recipe is suitable for all types of tomatoes, but it is better to choose small fruits or cherry tomatoes.

To prepare this dish you will need:

• 1,5 kg of green tomatoes (you can cherry);
• 400 g coarse sea salt;
• 750 ml wine vinegar;
• 0,5 l of olive oil;
• hot red dried pepper;
• oregano.

How to cook pickled green tomatoes:

1. Choose the strongest and tightest tomatoes of about the same size.
2. Wash the fruits and remove the stalks.
3. Cut each tomato into two halves.
4. Pour tomatoes with salt, mix gently and leave for 6-7 hours.
5. After that, you need to throw the tomatoes into a colander and let the excess liquid drain. Leave the tomatoes to salt for another 1-2 hours.
6. When time passes, the tomatoes are put in a saucepan and poured with wine vinegar. Now you need to leave the workpiece for 10-12 hours.
7. After the specified time, the tomatoes are again thrown into a colander, then laid out on a towel to dry.
8. Banks must be sterilized. Tomatoes are laid out in jars in layers, interspersed with oregano and hot pepper.
9. Each jar must be filled to the top with olive oil and rolled up with a sterile lid.

You can eat green tomatoes marinated in oil in 30-35 days. They can be stored all winter.

Salted green tomatoes for the winter in Georgian

Fans of Georgian cuisine will definitely like this recipe for harvesting green tomatoes, because the tomatoes are spicy, spicy and smell like spicy herbs.

Ingredients for 10 servings:

• 1 kg of green tomatoes;
• a spoonful of salt;
• a few cloves of garlic;
• parsley, dill, savory, celery, basil – in a small bunch;
• a teaspoon of dried dill;
• 2 pods of hot pepper.

Making such blanks for the winter is quite simple:

1. Choose small tomatoes, without damage and cracks. Wash them with cold water and leave to drain all the water.
2. Each tomato must be cut with a knife, more than to the middle of the fruit.
3. Wash the greens and finely chop with a sharp knife.
4. In a bowl with herbs, add squeezed garlic, finely chopped hot pepper, salt and mix everything well.
5. The resulting mixture should be stuffed with green tomatoes, filling the incision.
6. Put the stuffed tomatoes in a jar so that the cuts are on top.
7. When the jar is almost full, put dried dill.
8. Press the tomatoes with oppression, cover with a nylon lid and put in a cool place (basement or refrigerator).

You can have a blank in a month.

“Teschin language” from green tomatoes for the winter

What to do with green tomatoes when the bushes are affected by late blight? Many housewives lose most of their crops this way, and some close green tomatoes for the winter using simple recipes.

One of these recipes is “Teschin language”, for the preparation of which you need the most common products:

• green tomatoes;
• carrot;
• garlic;
• a couple of sprigs of green celery;
• pod of red hot pepper.

Marinade is prepared from the following ingredients:

• 1 L of water;
• a spoonful of salt;
• a teaspoon of sugar;
• a spoonful of vinegar (9%);
• 3 black peppercorns;
• 2 peas of allspice;
• 2 Cloves;
• a few coriander seeds;
• 1 bay leaf.

It is necessary to select tomatoes of approximately the same size, wash them and remove the stalks. After that, they proceed to the preparation of a winter snack:

1. Peel carrots and garlic. Carrots must be cut into circles, and garlic – thin plates.
2. Each green tomato is cut with a knife, not reaching the end so that it does not break into halves.
3. Inside the incision, insert a circle of carrots and a plate of garlic.
4. Stuffed tomatoes should be put in a clean jar, put a sprig of celery and a small piece of hot pepper there.
5. Boil the marinade by adding all ingredients except vinegar to boiling water. Boil for a few minutes, turn off the heat and pour in the vinegar.
6. Pour the marinade over the tomatoes and roll up with sterile lids.

How to make a light salad from green tomatoes

An excellent vegetable salad can be obtained from unripe green and brown tomatoes. Fruits of any size and shape are suitable, because they will still be crushed.

So, you will need:

• 2 kg of green and brown tomatoes;
• 1 carrot;
• 1 bulb;
• 3 of Bulgarian peppers;
• hot pepper pod;
• garlic head;
• ½ cup vegetable oil;
• ½ vinegar (9%);
• ½ granulated sugar;
• 2 teaspoons of salt;
• glass of water.

Making a delicious salad is easy:

1. Wash the tomatoes, cut each of them in half, then chop into thin slices.
2. Bulgarian pepper cut into small pieces.
3. Carrots are rubbed on a coarse grater, onions are cut into cubes, hot peppers are chopped as small as possible.
4. All ingredients are mixed in a bowl or in a saucepan, pour in oil and vinegar, add sugar, salt, water.
5. Put the salad on the fire and bring to a boil. Tomatoes should be boiled for no more than 15 minutes so that the slices do not boil.
6. Banks are pre-sterilized. Put the hot salad in jars and close with sterile lids.

Korean green tomato salad for the winter

Such a spicy appetizer is suitable even for a festive table, because Korean-style tomatoes look very festive.

For a salad you will need:

• kilogram of green tomatoes;
• 2 of Bulgarian peppers;
• 3-4 cloves of garlic;
• half a stack of vinegar;
• half a stack of sunflower oil;
• 50 grams of sugar;
• a tablespoon of salt;
• half a teaspoon of red ground pepper;
• fresh greens.

To prepare a winter dish of tomatoes, you must perform the following steps:

1. Wash greens and finely chop.
2. Wash the tomatoes too and cut into small pieces.
3. Grind sweet pepper into strips.
4. Cut the garlic into small cubes or squeeze through a press.
5. Combine all vegetables, add sugar, salt, pepper, oil and vinegar, mix well.
6. Now you can spread the Korean-style green tomatoes in clean jars and cover them with lids.

You can eat the workpiece after 8 hours. If the prepared salad is not spicy enough, you can add more hot peppers.

Caviar with green tomatoes

Unripe tomatoes can not only be salted and pickled, they can also be cooked. For example, this recipe suggests stewing chopped tomatoes along with onions and carrots.

To prepare caviar, you need to take:

• 7 kg of green tomatoes;
• 1 kg carrots;
• 1 kg onions;
• 400 ml of sunflower oil;
• 8 tablespoons of granulated sugar;
• 4 tablespoons of salt;
• a teaspoon of ground black pepper.

Cooking is carried out in several stages:

1. Green tomatoes should be washed and chopped. As with other caviar recipes, it is necessary to achieve a fine-grained consistency of the dish. To do this, you can finely chop the tomatoes with a knife, use a chopper, vegetable cutter or meat grinder attachment with a large mesh to chop them.
2. Carrots are peeled and rubbed on a coarse grater, and onions are cut into small cubes.
3. Sunflower oil is heated in a large frying pan with high walls or in a saucepan with a thick bottom.
4. Spread the onion in hot oil and cook it until transparent. After that, carrots are added and fried over medium heat for 5-7 minutes, stirring constantly.
5. Now pour the chopped tomatoes and mix.
6. Salt, sugar, pepper, oil residues are also poured there. Everything is mixed.
7. Caviar must be stewed on low heat for at least 2,5 hours.
8. Ready caviar is still hot, laid out in sterile jars and rolled up with lids.

Danube salad with green tomatoes

Both green and slightly reddened tomatoes are suitable for preparing this salad.

The following ingredients will be required:

• 0,7 kg of green tomatoes;
• 350 g onions;
• 350 g carrots;
• ¾ stacks of vinegar;
• ¾ stacks of sugar;
• ¼ cup salt;
• 1 bay leaf;
• 6 peas of black pepper.

Preparing this salad is easy:

1. The tomatoes are washed and dried well.
2. Depending on the size of the fruit, they are cut into 4 or 6 pieces.
3. The onion is cut into thin half rings and added to the tomatoes.
4. Carrots are rubbed on a coarse grater, you can use a Korean grater.
5. Pour carrots to tomatoes and onions, add sugar and salt. Mix all the ingredients well and leave the salad for a couple of hours.
6. Now you can add the remaining ingredients (pepper, vinegar, oil and bay leaf). Put the salad in a saucepan and simmer it over low heat for about 30 minutes. The pot should be covered with a lid.
7. Ready salad “Danube” in hot form is laid out in sterile jars and rolled up.

You can store a green tomato appetizer in the basement, and the salad can also stand all winter in the refrigerator under a nylon lid.

How to cook green tomatoes in Armenian style

This recipe makes a pretty spicy snack. For those who do not really like the burning taste, it is better to reduce the dose of spices.

To prepare tomatoes in Armenian, you need to take:

• 0,5 kg of green tomatoes;
• a couple of garlic cloves;
• hot pepper pod;
• beam cilantro;
• 40 ml of water;
• 40 ml of vinegar;
• half a spoon of salt.

The step-by-step process of cooking green tomatoes in Armenian looks like this:

1. Prepare all foods, wash and peel vegetables.
2. Grind hot pepper and garlic with a meat grinder.
3. Wash the cilantro and finely chop with a sharp knife.
4. Depending on the size of the tomatoes, they are cut in half or into quarters.
5. Chopped tomatoes are covered with a mixture of pepper and garlic, cilantro is added.
6. The resulting tomato salad is put in sterile jars, thoroughly tamping the vegetable mixture.
7. Salt and sugar are dissolved in cold water, vinegar is added. Bring this brine to a boil and turn off the heat.
8. Pour marinade over tomatoes while hot.
9. Tomatoes in Armenian must be sterilized. They do this in a large basin or in a saucepan, where several cans of blanks will fit at once. The appetizer should be sterilized for about a quarter of an hour.

After sterilization, the jars are rolled up with lids, which must first be doused with boiling water. Banks with tomatoes are turned over and wrapped. The next day, you can take the Armenian salad to the basement.

There are many recipes for cooking green tomatoes. At least once close a jar of these vegetables, and you will never forget their spicy taste and aroma. It is quite difficult to find unripe tomatoes on the market, but if this product is found on the counter, you should definitely buy at least a couple of kilograms.