Recipe for Pickled Green Tomatoes with Garlic and Herbs

Pickled green tomatoes with garlic is an original appetizer suitable for meat, fish and other dishes. It is recommended to choose tomatoes that have reached the required size, but have not had time to turn red or turn yellow. Fruits of a pronounced green color, as well as too small specimens, are not used in blanks due to the content of toxic components.

Recipes for pickling green tomatoes with garlic

Tomatoes with garlic for the winter are prepared using marinade, which is water with salt and sugar dissolved in it. Depending on the recipe, onions, carrots and other seasonal vegetables can be added to the blanks.

A simple recipe

The easiest way to prepare green tomatoes with garlic involves the use of marinade. Additionally, you can add a little vodka to the blanks, due to which the tomatoes do not soften, but acquire a spicy aftertaste.

You can pickle green tomatoes in this way according to a specific recipe:

1. You will need several jars to work. Three garlic cloves, a bay leaf and a couple of peppercorns are placed at the bottom of each of them.
2. Then lay out green tomatoes in containers.
3. Boil water (one and a half liters) on the fire. First you need to dissolve in it three large tablespoons of salt and four tablespoons of granulated sugar.
4. When signs of boiling appear, the liquid must be removed from the stove and add three tablespoons of vodka and four tablespoons of vinegar to it.
5. The filling should fill glass containers to completely cover the vegetables.
6. For 15 minutes, jars of tomatoes marinated with garlic are placed to be sterilized in a water bath, after which they are corked with a key.

Recipe with onions and herbs

Another easy way to pickle green tomatoes is to use garlic, onions, and herbs. Pickled green tomatoes with garlic are prepared as follows:

1. Greens are distributed over liter jars: dill inflorescences, cherry and laurel leaves, parsley.
2. Garlic head should be peeled and divided into cloves.
3. Garlic is also placed in jars, then added to each tablespoon of sunflower oil.
4. Half a kilogram of onion is chopped into half rings.
5. Unripe tomatoes are tightly packed in jars (too large specimens can be cut), onions and a few peppercorns are placed on top.
6. Water is boiled on the stove, in which a glass of sugar and no more than two large spoons of salt are dissolved.
7. The boiling marinade is removed from the fire and a glass of 9% vinegar is added.
8. The jars are filled with hot liquid, after which they are kept in a water bath for 20 minutes.
9. The containers are locked with a key.

carrot and pepper recipe

Pickled green tomatoes with garlic, pepper and carrots get a sweetish aftertaste. It is obtained in accordance with a specific recipe:

1. Unripe tomatoes (4 kg) should be cut into slices.
2. A kilogram of carrots is chopped into thin strips.
3. A similar amount of sweet pepper and onion should be cut into half rings. Seeds are removed from peppers.
4. Garlic head should be peeled and chopped into thin plates.
5. Chopped vegetables are combined in an enameled basin, a little salt should be poured on top. In this state, the cutting is kept for 6 hours.
6. The separated juice must be drained, then a glass of sugar is added.
7. Pour a couple of glasses of vegetable oil into the pan and bring to a boil.
8. Pour hot oil over vegetables, then distribute them in containers.
9. For winter storage, it is recommended to pasteurize the jars in a pot of boiling water.
10. Pickled green tomatoes are stored in the cold.

Acute appetizer

Hot peppers help to add spice to homemade preparations. In combination with garlic and parsley, you get a spicy snack for meat or other dishes.

The recipe for pickled tomatoes is listed below:

1. Unripe tomatoes (1 kg) are cut into slices and placed in a container.
2. Garlic (3 cloves) and a bunch of parsley should be finely chopped.
3. Chili pepper cut into rings.
4. Chopped garlic, pepper and herbs are mixed, a spoonful of salt and two tablespoons of sugar should be added to them. Be sure to add a couple of tablespoons of vinegar.
5. The resulting filling is left for half an hour to infuse.
6. Then it is mixed with tomatoes, covered with a plate and left in the cold.
7. It will take 8 hours to cook, after which you can arrange the vegetables in jars.

Apples recipe

An unusual combination of green tomatoes and apples allows you to get a snack with a bright taste. The order of pickling in this case takes the following form:

1. We cut two apples into quarters, be sure to remove the seed box.
2. Green tomatoes can be used whole, cut large specimens in half.
3. We fill the glass jar with apples, tomatoes and garlic cloves (4 pcs.).
4. Fill the contents of the container with boiling water, count 5 minutes and drain the water into the pan.
5. Add 50 g of granulated sugar and 30 g of salt to the water.
6. When the liquid boils, pour the vegetables into jars with it, hold for 5 minutes and drain the liquid again.
7. We put the marinade to boil for the third and last time. At this stage, add 0,1 liters of vinegar.
8. We roll up the jars with pickled green tomatoes with a key and leave to cool under the covers.

stuffed tomatoes

It is not necessary to cut the tomatoes into pieces to get delicious preparations. You can take ready-made tomatoes and chop them with a special filling.

The recipe for tomatoes stuffed with herbs and garlic looks like this:

1. Unripe tomatoes in the amount of 1,5 kg are washed, after which cuts are made in them.
2. Parsley, basil and dill should be finely chopped.
3. Garlic (3 cloves) rubbed on a fine grater.
4. A small horseradish root must be peeled and coarsely chopped. It is placed on the bottom of a glass jar.
5. Tomatoes should be stuffed with garlic and herbs, which are then placed in a jar.
6. The container is filled with boiling water and the vegetables are left for a quarter of an hour.
7. After the allotted time, the liquid is poured into a saucepan, where 50 ml of water is added.
8. Put the pan on the fire, add 2 large spoons of sugar and a quarter cup of salt.
9. When the marinade boils, it is removed from the fire and poured into jars.
10. After 10 minutes, the liquid must again be drained and boiled over a fire.
11. For pouring for the third time, an additional 45 ml of vinegar is used.
12. Green stuffed tomatoes are left in the marinade and the jars are covered with tin lids.

Pickling more Georgian

Georgian cuisine is not complete without spicy snacks. Green tomatoes are stuffed with a spicy mixture with garlic and carrots, where pepper, onion and spices are added.

You can prepare such an appetizer subject to the following algorithm:

1. Unripe tomatoes (15 pcs.) are cut with a knife.
2. For the filling, a pod of bell and hot peppers, a head of garlic and one carrot are taken.
3. The components are cleaned, seeds are removed from peppers, and husks are removed from garlic.
4. Then chop all vegetables, except tomatoes, in a blender.
5. From spices, hops-suneli and oregano are used, which must be added to the mixture.
6. Stuff the tomatoes with the resulting garlic filling, which then need to be transferred to glass jars.
7. The next step is to prepare the marinade. Boil about a liter of water. Be sure to add a spoonful of salt and three tablespoons of sugar.
8. When the boil begins, it’s time to remove the liquid and add 30 ml of vinegar to it.
9. The marinade should be filled with containers that are sterilized for about half an hour in a pot of boiling water.
10. It is better to close the jars with tin lids.
11. Canned vegetables are kept in the refrigerator or cellar in winter.

Conclusion

An appetizer of green tomatoes and garlic will help diversify the diet in the winter. I marinate vegetables with marinade, oil and vinegar. Tomatoes are cut into slices or used whole. Herbs and spices are added to taste. The original way of cooking is stuffing fruits with a spicy vegetable mixture.