Green tomatoes for the winter slices “Lick your fingers”

green tomatoes in slices for the winter are prepared by marinating them in brine, oil or tomato juice. Fruits of light green or whitish color are suitable for processing. If the tomato has a rich dark color, then this indicates its bitter taste and the content of toxic components.

Recipes for marinating tomatoes with slices

Before pickling, green tomatoes are washed and cut into four or eight pieces. To remove bitterness from fruits, it is recommended to scald them with boiling water or sprinkle with salt to extract juice. For home preparations, glass jars with iron lids of any capacity are taken.

Recipe with garlic

The easiest way to process green tomatoes is to use garlic and marinade. This appetizer is easy to prepare because it requires a minimum set of ingredients.

This quick recipe includes the following steps:

1. Unripe tomatoes (3 kg) are cut into quarters.
2. Half a kilogram of garlic is divided into cloves, each of which is cut in half.
3. Vegetable ingredients are mixed, three tablespoons of table salt and 60 ml of vinegar are added to them.
4. The mixture is removed in the refrigerator and left for a couple of hours.
5. After a specified period of time, the vegetables are distributed among the jars that have undergone heat treatment.
6. To the vegetables, add the released juice and a little boiled cold water.
7. Banks can be closed with plastic lids, and sent for storage in the cold.

Recipe with pepper

Winter preparations are not complete without the use of Bulgarian and Chilean peppers. With this set of ingredients, the cooking process with garlic and pepper cloves will be as follows:

1. Cut two kilograms of tomatoes into slices.
2. Finely chop a few sprigs of dill.
3. Remove the seeds from a chile pepper and one bell pepper and cut into strips.
4. The cloves from half of the garlic head should be cut into slices.
5. At the bottom of a liter jar we place a bay leaf and a few peppercorns.
6. Tomatoes and other vegetables are placed in a jar.
7. Then fill the container with boiling water, count 10 minutes and drain the water. We perform the procedure twice.
8. For the marinade, we put a liter of water to boil, where we pour 1,5 tablespoons of salt and 4 tablespoons of granulated sugar.
9. Add 4 tablespoons of vinegar to the hot brine.
10. Fill the cut with marinade and leave the jar to pasteurize in a water bath.
11. We close the container with an iron lid and wrap it in a blanket until it cools completely.

Mustard Recipe

Mustard has various beneficial properties, which include the ability to improve appetite, stabilize the work of the stomach, and slow down inflammatory processes.

To pickle green tomatoes for the winter, follow the following sequence of steps:

1. Unripe tomatoes with a total weight of 2 kg are cut into slices.
2. First, crushed hot peppers, a few peppercorns, bay leaves, fresh dill and a horseradish leaf are placed in a glass container.
3. The garlic head needs to be peeled and chopped into thin plates.
4. Place tomatoes and garlic in a bowl.
5. Then measure a glass of cold water, dissolve half a glass of sugar and a couple of large spoons of salt.
6. The solution is poured into a jar, the remaining volume is filled with boiled cold water.
7. Pour 25 g of dry mustard on top.
8. The neck of the container is closed with a cloth. Marinating takes place for 14 days at room temperature.
9. Until the final readiness, the appetizer is kept 3 weeks in the cold.

Recipe with nuts

Walnuts are a non-standard component for homemade preparations. They are used in combination with cilantro seeds to pickle green tomatoes.

Pickled green tomatoes are prepared in slices according to the following algorithm:

1. Pour a kilogram of tomatoes with boiling water and wait 20 minutes.
2. Then the water is drained, and the fruits are cut into eight pieces. The peel from the tomatoes must be removed.
3. A glass of peeled walnuts should be crushed in a mortar with three cloves of garlic.
4. Nuts, garlic, a couple of tablespoons of salt, a glass of cilantro seeds and finely chopped hot peppers are added to a container with tomatoes.
5. Be sure to add 2 tablespoons of wine vinegar.
6. The resulting mass is distributed in jars after sterilization and vegetable oil is added.
7. After preparing the snack, you need to put it in the refrigerator for storage.

Recipe with cabbage and cucumbers

In the presence of white cabbage and sweet peppers, the appetizer has a sweetish taste. You can also use other seasonal vegetables in it – cucumbers, onions and carrots.

It is obtained by following a simple recipe:

1. Unripe tomatoes (4 pcs.) Cut into slices.
2. Fresh cucumbers (4 pcs.) And carrots need to be chopped into thin strips.
3. Cut the onion into half rings.
4. Cut two sweet peppers into strips.
5. Half a head of cabbage should be cut into strips.
6. Rub the garlic clove on a fine grater.
7. Vegetables are mixed with salt. The salad should taste salty.
8. After an hour, the released juice is drained, and the vegetables are placed in an enamel pan.
9. Be sure to add one and a half tablespoons of 70% vinegar essence and 3 tablespoons of vegetable oil.
10. The mixture should warm up evenly, after which we transfer it to jars.
11. Before rolling, the jars are placed in a water bath for half an hour.

Marinating in oil

To pickle vegetables, it is enough to use olive oil. The recipe for canning blanks for the winter is divided into the following steps:

1. A kilogram of unripe tomatoes is washed and cut into slices.
2. The slices are covered with salt (0,3 kg), mixed well and left for 5 hours.
3. When the required period of time has passed, the tomatoes are placed in a colander to get rid of the juice.
4. Then the cutting is transferred to the pan and pour 0,8 liters of wine vinegar with a concentration of 6%. You can add some onion and garlic at this stage if you like.
5. Over the next 12 hours, pickling vegetables takes place.
6. Ready tomatoes are laid out in sterilized jars. Between layers with vegetables, layers of dried hot peppers and oregano are made.
7. The jars are filled with olive oil and then sealed with lids.
8. Canned tomatoes can be included in the diet after a month.

Pickles more Korean

Korean cuisine is not complete without spicy snacks. One of the options for spicy preparations is pickling green tomatoes together with carrots and various seasonings.

Salt vegetables in accordance with the following recipe:

1. A kilogram of tomatoes should be cut into slices.
2. Hot peppers need to be crushed into rings, and seven garlic cloves are cut into thin plates.
3. Two carrots are rubbed on a grater designed for making Korean salads.
4. Dill and basil should be finely chopped.
5. Mix vegetables and herbs well with the addition of a tablespoon of salt and 1,5 tablespoons of granulated sugar.
6. 50 ml of vegetable oil and 9% vinegar are also added to the mixture.
7. Seasoning is added to taste, which is used for Korean carrots.
8. The vegetable mass is distributed into containers and left to be stored in the refrigerator.

Marinating in tomato juice

As a fill for pickling green tomatoes, not only water, but also tomato juice is used. It is prepared independently from red tomatoes.

The recipe for pickled green tomatoes in this case is as follows:

1. First, prepare the filling for green tomatoes. To do this, take half a kilogram of sweet peppers and red tomatoes and a head of garlic.
2. Vegetables are washed, chopped into large pieces and cranked in a meat grinder. If desired, you can add a little hot pepper to make the blanks more spicy.
3. Be sure to add 130 g of table salt and 40 ml of vegetable oil.
4. Chopped greens (parsley and dill) and suneli hops (40 g) are added to tomato juice.
5. Unripe tomatoes (4 kg) are cut into quarters.
6. Place a saucepan with marinade on the stove, where chopped tomato slices are placed.
7. On the stove, a low fire is turned on and the mixture is brought to a boil.
8. Then the blanks are distributed in glass containers.

Recipe lick your fingers

Delicious snacks are obtained by using a variety of vegetables that ripen in early autumn. These include bell peppers, carrots and onions. You can add a few slices of apples to the blanks with green tomatoes.

Green tomatoes Lick your fingers prepared according to the following algorithm:

1. Unripe tomatoes (4 pcs.) Cut into slices.
2. Sweet and sour apple cut into slices.
3. Red bell pepper should be cut into strips.
4. Carrots are chopped into circles.
5. The onion is chopped in half rings.
6. Cut two cloves of garlic in half.
7. Greens are placed in a jar (a sprig of celery and parsley).
8. Then apple slices, peppers and tomatoes are laid.
9. The next layer is carrots and onions.
10. Then garlic, peppercorns and bay leaves are placed.
11. To a liter of boiling water add a spoonful of salt, 6 tablespoons of sugar and ½ cup of vinegar.
12. Marinade pour vegetables in a jar.
13. The containers are dipped into a pot of boiling water and pasteurized for a quarter of an hour.
14. Banks are preserved with iron lids.

Conclusion

Green tomatoes are marinated with garlic, various types of peppers, carrots and apples. Spicy seasonings and herbs are added to taste. Such blanks are suitable for main dishes or served as a dish on their own.

For winter storage, it is recommended to sterilize the jars in a water bath or in the oven. This will eliminate harmful microorganisms and extend the shelf life of snacks.