Spicy pickled green tomatoes for the winter

Green tomatoes can be included in homemade preparations and get delicious snacks. It is necessary to choose specimens that have reached the required size, but have not yet had time to blush. Fruits of small sizes that have not had time to grow are not recommended for use, since they contain the poisonous substance solanine.

You can determine the degree of ripeness of green tomatoes by color. Dark green fruits are best left to ripen, while tomatoes that have begun to turn white or yellow are suitable for harvesting. Such vegetables marinate faster and have good taste properties.

Spicy Green Tomato Pickling Recipes

You can get a spicy snack by adding garlic and hot peppers. For pickling, a brine is used, which includes water, granulated sugar and table salt. However, Green tomatoes are marinated in their own juice, olive oil and adjika. You can add carrots, bell peppers, nuts and spices to the blanks.

Recipe with garlic

The easiest way to get a spicy snack is to use green tomatoes with garlic. The cooking process includes several stages:

1. Green tomatoes (3 kg) cut into slices.
2. Garlic (0,5 kg) must be peeled and finely chopped.
3. Tomatoes and garlic are placed in a container for pickling.
4. Then you need to add three large spoons of salt and 60 ml of 9% vinegar.
5. The components are mixed and left in the refrigerator for 2 hours.
6. Tomatoes and the released juice are laid out in glass jars.
7. In the container you need to add warm boiled water.
8. Banks can not be rolled up, it is enough to close them with nylon lids.

hot pepper recipe

Hot pepper allows you to make homemade preparations more spicy. This component stimulates the work of the stomach and intestines, activates blood circulation and normalizes metabolic processes.

The recipe for green tomatoes with chili peppers includes several steps:

1. Green tomatoes (one and a half kilograms) need to be washed and cut into quarters.
2. A three-liter jar is sterilized in the oven or in a water bath.
3. Garlic cloves from one head, hot pepper cut into large pieces and a teaspoon of allspice, half filled, are placed in a container. For pickling, you will need young blackcurrant leaves and dried dill inflorescences.
4. Then, chopped tomatoes are placed in a container.
5. Pour the contents of the jar with boiling water and leave it for 10 minutes.
6. To get the fill, pour a liter of water into the pan. Be sure to add 4 tablespoons of granulated sugar and two tablespoons of salt. From spices, you will need a few bay leaves.
7. A perforated lid is put on the jar and the water is drained.
8. Then add 6 tablespoons of vinegar and the prepared marinade to the container.
9. The jar is closed with a sterilized lid, turned over and left under the covers for slow cooling.

Recipe with peppers and nuts

The original way of pickling green tomatoes includes not only hot peppers, but also walnuts.

A spicy appetizer according to this recipe is prepared as follows:

1. Green tomatoes (1 kg) must be placed in an enameled container and poured over with boiling water.
2. Then the tomatoes are cut into several pieces.
3. Peeled walnuts (0,2 kg) must be crushed in a mortar, add 30 g of salt and two garlic cloves passed through a press.
4. Chopped chili peppers (1 pod) and coriander seeds (5 g) are added to the mixture.
5. Tomatoes and the resulting mixture are placed in sterilized jars. From spices, you will need 6 peas of allspice and a bay leaf.
6. Banks are closed with nylon lids and transferred to a cold place.

olive oil recipe

Green tomatoes can be marinated in olive oil. The cooking process takes the following form:

1. Green tomatoes (1,5 kg) are divided into two parts, cutting out the place where the stem is attached.
2. Then they are covered with coarse salt (0,4 kg), mixed and left for 6 hours.
3. The resulting mass is placed in a colander for 2 hours to eliminate the juice.
4. After the specified period, the pieces of tomatoes are placed in a saucepan and poured with wine white vinegar with a concentration of 6%. It will require 0,8 liters.
5. The container with tomatoes and vinegar is left for 12 hours.
6. To taste, you can add onion sliced ​​uXNUMXbuXNUMXbin half rings to the blanks.
7. The mass is passed through a colander, after which it is placed on a kitchen towel.
8. For blanks, glass jars are sterilized, where the tomato mass is placed.
9. Be sure to make layers of chopped hot peppers and oregano leaves.
10. Vegetables are poured with olive oil (0,5 l) and crushed with a fork so that air is released.
11. The containers are closed with sterilized lids.
12. Spicy pickled vegetables will be ready in a month.

stuffed tomatoes

Green tomatoes are good for stuffing because they retain their shape after being cooked.

The cooking process in this case is divided into several stages:

1. Green tomatoes of medium size (12 pcs.) Should be washed well. In the places where the stalk is attached, incisions are made, where half a clove of garlic is placed.
2. After sterilization, two laurel leaves, two stalks of dill along with inflorescences and a horseradish leaf cut in half are placed in a three-liter jar after sterilization.
3. A hot pepper pod is cut into rings and placed in a jar along with prepared tomatoes.
4. Vegetables in jars are poured with boiling water for 5 minutes, after which the water must be drained.
5. For pickling, boil a liter of water and pour a tablespoon of salt and four tablespoons of granulated sugar into it.
6. When the water boils, turn off the fire and add 120 ml of vinegar with a 9% concentration to the marinade.
7. A jar of tomatoes is filled with marinade, an additional 2 large spoons of vodka are poured in.
8. The container is closed with an iron lid, turned over and left to cool under the covers.

Pickling more Georgian

Georgian cuisine is known for its spicy snacks. Green tomatoes are no exception. Based on them, a spicy addition to the main dishes is prepared.

You can preserve tomatoes in Georgian in the following way:

1. Several cloves of garlic weighing 50 g are cut into four parts.
2. In hot pepper, the stalk and seeds are removed, then cut into half rings.
3. Rinse green tomatoes (1 kg) well enough.
4. Pour 0,6 liters of water into the pan, add 0,2 kg of celery and a couple of laurel leaves. From the greens, you also need to place 150 g of parsley and dill in a container.
5. Boil the marinade for 5 minutes, after which the greens are removed.
6. A full spoonful of salt is placed in the broth.
7. Tomatoes are placed in a jar, layers of pepper, herbs and garlic cloves are made between them.
8. Vegetables are poured with warm marinade, after which they roll up the jar and put it away in the cold.
9. After 14 days, pickled spicy green tomatoes can be served as an appetizer.

Pickling more Korean

Another option for a spicy snack is pickling green tomatoes in Korean. The procedure includes the following steps:

1. Finely chop cilantro, dill and other herbs to taste.
2. Green tomatoes are cut in an arbitrary way.
3. Sweet peppers are chopped in half rings.
4. Garlic (4 cloves) must be crushed with a press.
5. Carrots need to be grated on a Korean grater.
6. The components are mixed, 50 ml of vinegar 9% and vegetable oil are added.
7. For spiciness, add half a teaspoon of ground red pepper. Instead, you can use spices for Korean carrots.
8. Then the jars are sterilized and the cut is placed in them. Containers closed with polyethylene lids are stored in the refrigerator.
9. It will take 8 hours to cook canned vegetables.

Cold pickling

With the cold method of processing, vegetables retain more of the nutrients that are lost when exposed to high temperatures. A relative disadvantage of the method is the need to store the obtained blanks in the refrigerator.

In a cold way, homemade blanks are obtained by performing the following steps:

1. Green tomatoes (4 kg) must be washed thoroughly. Large vegetables are best cut into pieces. Several punctures are made next to the stalk with a toothpick.
2. Garlic head should be peeled and divided into cloves.
3. Parsley and cilantro (1 bunch each) should be washed and left to dry.
4. Hot pepper pods (6 pcs.) Are cut into half rings, while the stalk is removed.
5. Tomatoes are placed in an enameled container, garlic, peppers and herbs are placed on top.
6. From spices, peppercorns and bay leaf (5 pieces each) are added, as well as several dill umbrellas.
7. In cold water (one liter) dissolve two large spoons of salt and sugar.
8. Vegetables are poured with water, cover the dishes with a lid and put it in a cool place.
9. After pickled vegetables, you can transfer them to glass jars.

Mustard Recipe

Mustard is a well-known remedy for fighting colds and normalizing digestion. Due to the antibacterial properties, mustard prolongs the shelf life of the blanks.

Pickled green tomatoes for the winter can be prepared in the following way:

1. Chili peppers, pre-chopped, a couple of black peppercorns and a bay leaf are placed in a glass dish.
2. Horseradish sheet must be torn manually into several parts. A bunch of fresh dill is finely chopped. The components are also placed in a jar.
3. Green tomatoes (2 kg) are placed in a container.
4. Two large spoons of salt and half a glass of sugar are dissolved in a glass of water, after which it is poured into a jar of tomatoes.
5. Boiled cold water is added to the edges of the container.
6. Pour mustard powder (25 g) on ​​top.
7. The jar is kept for two weeks at room conditions, the hole is previously covered with gauze.
8. Then the pickles are stored in the refrigerator for 20 days.

Blanks “Lick your fingers”

Delicious preparations are obtained as a result of a combination of various vegetables that ripen at the end of the season. To prepare a spicy appetizer called “Lick your fingers”, you need to follow a series of steps:

1. Green tomatoes (3 kg) are cut into quarters and placed in a glass jar.
2. Large pieces need to cut the carrots, two pieces of Bulgarian and hot peppers. Garlic is peeled. Prepared vegetables are scrolled through a meat grinder.
3. For pouring vegetables, a marinade is required, obtained from water with the addition of ½ cup of table salt and a whole glass of sugar.
4. After boiling, a glass of vinegar is added to the liquid and chopped vegetable mass is poured. The mixture is boiled for no more than 2 minutes.
5. Tomatoes are poured twice with boiling water, which is then drained.
6. The third time, marinade is used for pouring.
7. Banks are preserved under iron lids.

Green tomatoes in adjika

As a marinade, you can use not only ordinary water, but also spicy adjika. For the winter, the recipe for preparing snacks is as follows:

1. First, prepare the ingredients for adjika: red pepper (0,5 kg), chili pepper (0,2 kg) and red tomatoes (0,5 kg) are cut into large pieces.
2. Garlic (0,3 kg) is divided into cloves.
3. The components should be crushed in a blender and meat grinder.
4. 150 g of salt are added to the resulting mass. From spices take 50 g of suneli hops. Be sure to add 50 g of oil.
5. Green tomatoes (4 kg) are cut into slices, after which they are poured with cooked adjika and put on fire.
6. When the mass boils, it is boiled for 20 minutes on a subdued fire.
7. At the cooking stage, chopped fresh herbs are added – a bunch of parsley and dill.
8. Hot blanks are laid out in glass jars, corked and left to cool.

Conclusion

A spicy snack is prepared from green tomatoes, which can be stored all winter. Previously, the fruits can be treated with boiling water. Such preparations are obtained by adding chili peppers, garlic, mustard and other spicy ingredients. Snack containers and lids must be sterilized to destroy harmful microorganisms. The resulting blanks are stored in a cool place.