Blanks of green tomatoes: 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 you can cook these fruits unripe. Green tomatoes for the winter can be rolled up whole, they are fermented and pickle in barrels, salted, stuffed, used for making 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 difficult to forget.

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

The recipe for pickled green tomatoes for the winter

It often happens that night frosts begin, and the city still has bushes with green tomatoes. So that the fruits do not disappear, they can be harvested 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 such a dish you will need:

• 1.5 kg of green tomatoes (cherry can be used);
• 400 g of coarse sea salt;
• 750 ml wine vinegar;
• 0.5 l of olive oil;
• hot red dried peppers;
• oregano.

How to make pickled green tomatoes:

1. Choose the strongest and tightest tomatoes of about the same size.
2. Wash the fruit and remove the stalks.
3. Cut each tomato into two halves.
4. Cover the tomatoes with salt, stir gently and leave for 6-7 hours.
5. After that, you need to discard the tomatoes in a colander and let the excess liquid drain. Leave the tomatoes to salt for another 1-2 hours.
6. When time has passed, the tomatoes are put in a saucepan and poured over with wine vinegar. Now you need to leave the workpiece for 10-12 hours.
7. After the specified time, the tomatoes are thrown back in a colander, then laid out on a towel so that they dry out.
8. Banks need to be sterilized. The tomatoes are laid out in layers in jars, alternating with oregano and hot peppers.
9. Each jar should be filled to the top with olive oil and rolled up with a sterile lid.

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

Georgian salted green tomatoes for the winter

Lovers of Georgian cuisine will definitely like this recipe for preparing green tomatoes, because tomatoes are spicy, spicy and smell like spicy herbs.

The number of ingredients is calculated 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 hot pepper pods.

Making such preparations for the winter is quite simple:

1. Choose small tomatoes, no damage or cracks. Wash them with cold water and leave to drain all the water.
2. Each tomato must be cut with a knife, more than halfway through the fruit.
3. Wash the greens and chop finely with a sharp knife.
4. Add squeezed garlic, finely chopped hot peppers, salt to a bowl with herbs 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, add dried dill.
8. Tomatoes should be pressed with oppression, covered with a nylon lid and placed in a cool place (basement or refrigerator).

You can have a preparation in a month.

"Mother-in-law's tongue" 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 harvest this way, and some cover green tomatoes for the winter using simple recipes.

One of these recipes is "Mother-in-law's tongue", 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 liter of water;
• a spoonful of salt;
• a teaspoon of sugar;
• a spoonful of vinegar (9%);
• 3 black peppercorns;
• 2 allspice peas;
• 2 carnations;
• 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 move on to preparing a winter snack:

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

How to make a light salad with green tomatoes

An excellent vegetable salad can be made from unripe greens 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 onion;
• 3 bell peppers;
• hot pepper pod;
• head of garlic;
• ½ cup vegetable oil;
• ½ vinegar (9%);
• ½ granulated sugar;
• 2 teaspoons of salt
• glass of water.

Making a delicious salad is simple:

1. Wash the tomatoes, cut each of them in half, then chop them into thin slices.
2. Bell peppers are 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 salad of green tomatoes for the winter

Such a spicy appetizer is suitable even for a festive table, because they look korean tomato very festive.

For the salad you will need:

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

To prepare a winter tomato dish, follow these steps:

1. Wash greens and chop finely.
2. Wash the tomatoes and cut them into small pieces.
3. Grind sweet peppers 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 put the Korean-style green tomatoes into clean jars and cover them with lids.

You can eat the workpiece after 8 hours. If the cooked 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 of carrots;
• 1 kg of 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, you need to achieve a fine-grained dish consistency. To do this, you can finely chop the tomatoes with a knife, use a chopper, vegetable cutter or a meat grinder attachment with a coarse mesh to chop them.
2. Peel and rub the carrots on a coarse grater, and cut the onions into small cubes.
3. In a large skillet with high sides or in a saucepan with a thick bottom, heat the sunflower oil.
4. Spread the onion in hot oil and cook it until transparent. After that, add carrots and fry over medium heat for 5-7 minutes, stirring constantly.
5. Now pour out the chopped tomatoes and mix.
6. Salt, sugar, pepper, oil residues are also poured there. They all mix.
7. The caviar must be stewed over low heat for at least 2.5 hours.
8. Ready caviar, while still hot, is laid out in sterile jars and rolled up with lids.

Danube salad with green tomatoes

For the preparation of this salad, both green and slightly reddened tomatoes are suitable.

You will need the following ingredients:

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

Making this salad is simple:

1. Tomatoes are washed and dried thoroughly.
2. Depending on the size of the fruit, they are cut into 4 or 6 pieces.
3. Cut the onion into thin half rings and add to the tomatoes.
4. Tinder carrots 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). Place the salad in a saucepan and simmer over low heat for about 30 minutes. Cover the pot with a lid.
7. Hot prepared salad "Danube" is laid out in sterile jars and rolled up.

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

How to cook green tomatoes in Armenian

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

To cook tomatoes in Armenian, you need to take:

• 0.5 kg of green tomatoes;
• a couple of cloves of garlic;
• hot pepper pod;
• a bunch of cilantro;
• 40 ml of water;
• 40 ml vinegar;
• half a spoonful of salt.

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

1. Prepare all food, wash and peel vegetables.
2. Chop hot peppers and garlic with a meat grinder.
3. Wash the cilantro and chop finely with a sharp knife.
4. Depending on the size of the tomatoes, they are cut in half or in four pieces.
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. Dissolve salt and sugar in cold water, add vinegar. Bring this brine to a boil and turn off the heat.
8. Pour the marinade over the tomatoes while hot.
9. Armenian tomatoes must be sterilized. This is done in a large basin or in a saucepan, where several cans of blanks will fit at once. The snack 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. Tins of tomatoes are turned over and wrapped. The next day, you can take the Armenian salad to the basement.

There are tons of recipes for making green tomatoes. Close the jar of these vegetables at least once, 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.

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