Sliced ​​marinated green tomatoes with hot peppers

Pickled green tomatoes with peppers are one of the homemade options. It is better not to use tomatoes with a rich green hue, as well as too small fruits, due to the high content of toxic substances.

Recipes for Pickling Green Tomatoes with Peppers

Pickled preparations are obtained by chopping vegetables, adding oil, salt and vinegar. The appetizer is prepared using a marinade, which is poured over vegetable components.

Recipes with bell pepper

With the help of bell pepper, the preparations acquire a sweetish taste. Additionally, you will need other ingredients – onions, carrots, garlic.

Recipe without cooking

Raw vegetables that have not been exposed to heat retain a maximum of useful properties. To extend the shelf life, you must first sterilize the jars.

Without heat treatment, tomatoes with bell peppers are prepared in the following way:

1. Unripe tomatoes should be washed and cut into quarters.
2. Then the resulting mass is covered with salt and left for a couple of hours. This helps to release juice and reduce bitterness.
3. A kilogram of bell pepper is cleaned from seeds and cut into half rings.
4. A kilogram of onion should be cut into cubes.
5. The liquid is drained from the tomatoes and the rest of the vegetables are added to them.
6. The components should be mixed with the addition of salt (half a glass) and granulated sugar (3/4 cup).
7. For pickling, it is necessary to supplement the mixture with vinegar (half a glass) and vegetable oil (0,3 l).
8. The vegetable mass is distributed among sterilized jars and corked with lids.

Marinating in oil

For pickling vegetables, you can use olive and sunflower oil. The order of cooking in this case will take a certain form:

1. Fleshy unripe tomatoes (4 kg) are cut into rings.
2. A kilogram of bell pepper is chopped into half rings.
3. The garlic head is cleaned, and the cloves are chopped with plates.
4. A similar amount of onions and carrots should be chopped into thin bars.
5. The components are mixed and covered with a glass of salt.
6. Within 6 hours, you need to wait for the allocation of juice, which must be drained.
7. Vegetable oil (2 cups) is put on the stove to warm up.
8. Hot oil is poured over vegetable slices, be sure to add a glass of sugar.
9. Cooked hot salad is laid out in jars.
10. They are pasteurized in a pot of boiling water for 10 minutes.
11. Then you need to roll up the containers with lids and, after cooling, place in a cool place.

Snack “Assorted”

A tasty snack is obtained by using a variety of seasonal vegetables and fruits. In this recipe, in addition to green tomatoes, bell peppers and apples are used.

The order of preparation of the snack “Assorted” is as follows:

1. Wash a kilogram of unripe tomatoes thoroughly, as they are pickled whole.
2. Two apples are cut into quarters, the core must be cut out.
3. Bulgarian pepper is cut into thin strips.
4. A three-liter jar is filled with tomatoes, peppers and apples, 4 cloves of garlic are added to them.
5. Boiling water is poured into the jar, kept for a quarter of an hour and the water is drained. Then the procedure is repeated in the same order.
6. To obtain a marinade of vegetables, first boil a liter of water, where you need to add 50 g of sugar and 30 g of salt.
7. When the boiling process begins, you need to wait a couple of minutes and turn off the stove.
8. Marinade and 0,1 l of vinegar are poured into the jar.
9. From spices, you can choose peppercorns and cloves.
10. The containers are sealed with lids and placed under a blanket until completely cooled.

Hot Pepper Recipes

Snacks with hot peppers become more spicy in taste. When working with it, it is recommended to use gloves to avoid irritation of the skin.

Recipe with garlic and herbs

In the simplest way, green tomatoes are preserved together with garlic and herbs. The order of preparation is as follows:

1. A kilogram of unripe tomatoes is cut into small slices.
2. Capsicum hot peppers are chopped into rings.
3. Parsley and cilantro (one bunch each) must be chopped.
4. Four cloves of garlic are placed under the press.
5. The ingredients are combined in one container, you can use a glass jar or enamelware.
6. Pour a tablespoon of table salt and two tablespoons of sugar to the vegetables.
7. For pickling, add two tablespoons of vinegar.
8. For a day, the jars are left in the refrigerator, after which the canned vegetables can be served at the table.

Stuffed tomatoes with garlic

An appetizer of green tomatoes, stuffed with garlic and herbs, has an unusual look. The recipe for its preparation is as follows:

1. Unripe tomatoes (10 pcs.) Need to be washed and cut into them.
2. The garlic is peeled and divided into cloves. They will need 14 pcs. Each clove is cut in half.
3. A bunch of parsley and dill should be finely chopped.
4. Tomatoes are stuffed with garlic (2 pieces per piece) and herbs.
5. Hot pepper cut into half rings.
6. Peppers, the remaining herbs and garlic are placed at the bottom of the sterilized jar, then filled with tomatoes.
7. Water (3 l) is put on the fire, 70 g of granulated sugar and coarse salt are poured into it.
8. From spices, dried cloves and peppercorns are used (5 pcs each).
9. Be sure to add 200 ml of vinegar when the liquid begins to boil.
10. Pour the contents of the container with boiling marinade.
11. Cork the jar with an iron lid.
12. Vegetables are cold pickled.

Stuffed tomatoes with garlic and horseradish

Another type of filling for stuffing tomatoes is obtained by combining several components at once: hot pepper, garlic and horseradish. The cooking procedure includes the following sequence of actions:

1. Unripe tomatoes (5 kg) should be washed and cut to the middle.
2. For the filling, grind horseradish root, garlic cloves and chili peppers. They can be scrolled through a meat grinder or in a blender.
3. The filling is placed in tomatoes, which are placed in glass jars.
4. For pickling, you need to boil 2 liters of water, dissolve granulated sugar (1 cup) and table salt (50 g) in it.
5. After removing from the stove, add 0,2 liters of vinegar to the marinade.
6. The filling is filled with glass containers, which then must be closed with polyethylene lids.

Combined recipes

Bulgarian and hot peppers are used to produce vegetable salads. In combination with green tomatoes, they get an addition to the main dishes.

Breakfast more Korean

The spicy appetizer is reminiscent of Korean dishes, which are dominated by spices. It is prepared according to a certain algorithm:

1. Unripe tomatoes (12 pcs.) Cut randomly.
2. Two sweet peppers are chopped into small pieces, first removing the seeds and partitions.
3. Garlic (6 cloves) is passed through a press.
4. Hot pepper cut into half rings. Instead of fresh pepper, you can use ground red pepper, which will take 10 g.
5. The components are mixed, a small spoonful of salt and two tablespoons of granulated sugar are added to them.
6. The finished salad is laid out in sterilized jars.
7. Snacks should be stored in the refrigerator.

Recipe with carrots and onions

A delicious salad that combines several vegetable components is obtained using a cold method. In order for the blanks to be stored all winter, you need to sterilize the jars.

Such a recipe is the following sequence of actions:

1. Unripe tomatoes weighing 3 kg are cut into pieces.
2. Half a kilogram of carrots is crushed with a Korean grater.
3. Three onions are chopped into thin half rings.
4. Three garlic heads should be divided into slices and grated on a fine grater.
5. A kilogram of sweet pepper is cut into strips.
6. Chili pepper (2 pcs.) You need to finely chop.
7. Mix the vegetable components, add a glass of granulated sugar and three large spoons of salt to them.
8. Then the vegetables are poured with a glass of vegetable oil and half a glass of 9% vinegar.
9. Let the salad marinate for half an hour.
10. To store the blanks, you will need glass jars that are sterilized in the oven.
11. Water is poured into a deep saucepan and jars are lowered into them so that the liquid covers them up to the neck.
12. For 20 minutes, the containers are sterilized over low heat, then they are closed with lids.

Recipe with cabbage and cucumbers

At the end of the season, vegetables that ripen during this period are preserved. To pickle vegetables, you need to adhere to the following algorithm:

1. Green tomatoes (0,1 kg) cut into cubes.
2. Bulgarian and hot peppers (1 each) are chopped in half rings. First you need to remove the seeds from them.
3. Cucumbers (0,1 kg) are cut into bars. Overgrown vegetables should be peeled.
4. Small carrots are chopped into thin strips.
5. Cabbage (0,15 kg) must be chopped into narrow strips.
6. One onion cut into half rings.
7. A garlic clove is passed through the crusher.
8. The ingredients are mixed, then left for an hour so that the juice appears.
9. A container with vegetables is put on fire. Vegetables should be well warmed up. The mixture is not brought to a boil.
10. Before canning, add half a tablespoon of vinegar essence and a couple of tablespoons of oil.
11. The vegetable mass is distributed into jars, which are sterilized in containers with boiling water and closed with iron lids.

Conclusion

Green pepper tomatoes can be pickled in a variety of ways. Vegetables are taken raw or cooked. One option is to stuff tomatoes with garlic and peppers. The container for blanks must be sterilized and sealed with a key.