Green tomatoes are an excellent vegetable, harvested in winter, because they have a pleasant sour taste, the necessary hardness and elasticity.There are many great recipes harvested, so the article contains the most delicious and proven options.Consider cold snacks from the green tomatoes, pickles, pickled vegetables.
How to choose the right tomato for harvesting the winter
- green tomatoes must keep up, so hard vegetables that only grow, gain strength, not suitable, they will be of less use.
- When planting shrubs, it is desirable to identify the variety of tomatoes that while collecting understand the fruit should be large or small, and to better define its degree of maturation.
- for pickling, rolling of the winter whole, it is recommended to choose the vegetables with a diameter of 2-4 cm. These tomatoes well, quickly and salted and it is convenient to eat, bring to the table.
- For salads, Adjika, and other kinds of dishes, where green vegetables cut into pieces, suitable for all varieties of green tomatoes.The main requirement is that the grains were ripened in tomato sauce, not empty.
- Tomato green, ready for cooking in the winter, has a slightly off-white color, which later can turn into yellow, red, pink, black, etc.
- To able to do a great dish for the future, conservation should be with their own tomatoes winter varieties.Banks are allowed to roll with any additions: pasta, vegetables, any toppings.
most delicious recipes from green tomato with photos
On the Internet there are lots of recipes with green tomatoes, but many are not the same as painting the authors.Sometimes the real taste of food does not correspond to what was stated in the publications.This is because there are different recipes and unproven ingredients to taste.Every cook should try to make up the future of food, intermediate and final results.Here is a list of the best-tested recipes of pickles with green tomatoes.
Canned slices with garlic and adzhika in liter jars
- Green, brownish tomatoes, 5-6 kg.
- Garlic cloves - 200 g glass
- Red tomatoes large size, sweet, juicy - 1-1.5 kg.
- Burning red pepper fresh or dried 6-7 pods 10 cm
- vinegar 9%, better than apple -. 125 g
- salt - 2 tablespoons of the marinade in 125 g for pickling tomatoes.
- Refined vegetable oil - 150 g Allowed to use olive species.
- dill - 1 bunch, but not small.
- Cold purified water - 2.5 liters.
- Horseradish - 1 root, but is allowed to replace it with salicylic acid.
Step recipe canned green tomatoes with garlic and adzhika:
- Rinse thoroughly green, brown tomatoes, remove unnecessary parts of the roots, cut into slices.
- salt to the brine must be dissolved in water, pour this prepared vegetables.Insist 2 hours.
- For the marinade chop, mix garlic, sizzling red peppers, greens, ripe tomatoes, horseradish, vinegar.
- When infusion of green tomatoes in the water, they should be emptied and then not prosushivaya, pour the marinade.
- After mixing all the vegetables with vegetable oil, a mixture expanded in liter jars, not further stew close kapron or iron lids.
Whole Tomatoes Fast Food Korean
- 0,5 kg very ripe green tomatoes with a diameter of 3-5 cm;
- 30 g fresh parsley or a small part of the beam;
- 5-7 peeled cloves of garlic;
- 1 pc.hot pepper, chili;
- 4 tbsp.tablespoons of olive or sunflower oil;
- 2-3 Art.tablespoons wine vinegar or natural apple;
- Green tomatoes must be thoroughly cleaned and dried in a colander.Cut each into 4 slices flat if caught large vegetable - that part of the cut, so that they were similar to the others.
- Washed, dried chili peppers, garlic cut into thin slices.
- Wash, chop the parsley.
- The capacity for future food mix vegetable oil, wine vinegar, salt.Add to
- green tomatoes, parsley, pepper, garlic.The mixture is mixed thoroughly until all the liquid is absorbed into the vegetables and they will not let the juice.
- dish left in the cold to 3-5 hours, after which it is ready for use.
Spicy appetizer in Georgian in winter
- green or brownish tomatoes - 5 kg.
- Fresh herbs - parsley, celery, coriander, dill - 20-30 grams each.
- peeled garlic, about 10 cloves of medium size.
- Bulgarian pepper - about 10 pieces.. About 10 cm long
- Red hot pepper - 2 pcs.small.
- Sugar, salt, water, vinegar, apple cider or plain.
Step recipe spicy snacks in Georgian from green tomatoes:
- Thoroughly wash tomatoes, cut in on them in two pieces, but not dorezat to the edge by the root.Soak in hot water for 30-45 minutes.
- In large bowl of a blender put several kinds of peppers, herbs, garlic.Grind to a degree, to produce a mixture of small pieces.
- Each tomato slightly clear of the internal parts and stuff cooked mixture, fold in one-two-liter cans and 1.5 liter.
- Prepare a delicious marinade.For this purpose, each of 1 liter.purified or spring water add 2 large spoons of iodized salt, one teaspoon l.and a sugar - vinegar.
- Once the container filled with tomato marinade, sterilize them in a water bath for about 30 minutes.
- Roll up the dish under the iron lid, turn the jars, cover with a thick blanket.
- After cooling, the container is removed in a dark, cool place.Bon Appetit!
Pickled tomatoes stuffed in Armenian
- 2 kg of green, brown tomatoes;
- 1 head cabbage of average density;
- 4 bell peppers;
- 2-3 large carrots;
- herbs: coriander, celery, dill, horseradish - leaf, 2-3;
- hot pepper - 1 pc .;
- salt, sugar, water.
How to prepare pickled tomatoes stuffed in Armenian?
- Tomatoes washed well with cold water, put in colander skapyvat.
- Each vegetable incision at the top (where the stem was) so as to obtain a lid, which is 1 cm is still holding with the main part.
- core of each tomato take out, we leave to refuel.It is better to make these actions a small spoon: tea or coffee.
- thin and small shinkuem cabbage, add to it chopped bell pepper, carrot, dill, hot peppers.
- Mix the vegetables, add the salt in them, according to taste preferences, click the hands to set off the juice.
- Farshiruem tomatoes this mixture, pre-adding each vegetable a little salt and sugar.
- Fold in the container horseradish sheets layer of stuffed tomato, fennel, celery, cilantro, garlic, over a number of green vegetables with minced meat, etc.
- insides of tomatoes cut into or Mnemonic, mixed with the rest of garlic, hot water.
- Fill the tomatoes produced brine, cover with lids.
Pickled Cold with aspirin and mustard
- 8 kg of solid green tomatoes;
- Capsicum pepper bitter about 4 pcs .;
- Aspirin - 15 g .;
- Mustard dry about 1 tbsp .;
- : salt or iodine - 200 g .;
- vinegar (preferably apple) - 0.5 L .;
- Water - 10 l .;
- Sugar - 400 g;
- Garlic - 1 brushed head;
- horseradish, dill and other herbs - according to taste preferences.
as pickled green tomatoes with mustard Cold:
- Mix together in a large container salt, sugar, vinegar, water and aspirin.Thoroughly mix all ingredients.This allowed the vinegar add the last to do not fret hand.
- Washed and lightly-dried tomatoes spread out on the banks, or other container, adding vegetables between spices and herbs.
- Above all tomatoes put a tablespoon of dry mustard (based on 3 liters of vegetables).
- Pour all got water solution, cover with a tight lid kapron.For better fixing allowed to hold them in hot water, and then used.
- Send the resulting pickle in the cellar, cool room and a couple of months it is ready for use.
How to marinate simple ambassador without vinegar barrels
- Green ripe tomatoes - 10 kg;
- pungent pods Pepper - 70 g .;
- Dill dry or fresh chopped - 200 g .;
- Parsley dry or fresh chopped - 40 g .;
- Leaves of black currant bush - 100 g .;
- Water, salt (in a ratio of 1 per liter - 70g).
method of marinating green tomatoes simple ambassador without vinegar in casks:
- Choose fruits of green and ripe tomatoes with a size of 3-5 cm in diameter, thoroughly wash them under water.
- It should be dried after washing all vegetables, but in view of the large number of them, this paragraph is permitted to omit.
- Cooking wooden barrel, look whether it cracks, holes or other. Cons.
- Puts back all tomatoes, while at the bottom have a green and resilient, and the top is allowed to put ripe.
- Mixed in with all the fruits stacked spices and herbs, they must be arranged in layers.
- Pour all the vegetables prepared syrup per 1 liter of water 70 g salt.Tightly cover or other wooden cover and arranged in the cold room.
- for 2-3 weeks under the cover mold, which will need to shoot can be formed to green tomatoes were very tasty.
How close lecho fast food without sterilization
To prepare you need:
- Tomatoes green every size and shape - 3 kg.
- Onions white or blue - 1 kg.
- Carrot orange sweet - 1.5 kg.
- Bulgarian peppers green, yellow or red - 1 kg.
- Tomato sauce sharp - 1 liter.(Or replace 2 kg of ripe tomatoes, 2-3 pods hot pepper).
- Fresh sunflower or olive oil is about 0.5 liters.
- Table salt.
Step recipe lecho of green tomatoes without sterilization:
- Pre-prepare all the vegetables, purifying them, washing and prosushivaya.
- Carrot rub through a large grater.
- chopped tomato and pepper into large chunks, preferably similar in shape.
- Onions cut thin half-rings.
- In large pot pour oil and put back all the prepared vegetables.Add the sauce in advance or pureed tomatoes on a grater and pepper.
- Cook the mixture over medium heat for about 1.5 hours.
- Add salt and cook a little longer 10 minutes.
- Puts lecho in line glass, plastic jars or other containers tightly closed.
caviar of tomatoes with onions and carrots in multivarka
- green tomatoes - 0.5 kg.
- Onions big - 2 heads.
- large Carrots - 2 pcs.
- fresh pumpkin - 0.5 kg.
- garlic - 1 head cleared.
- little salt, sugar, vinegar, black pepper - according to taste preferences.
- -quality sunflower or olive oil 3 tbsp
Step recipe caviar green tomatoes with onion and carrot in multivarka:
- Multivarki In bowl pour oil.Adding to finely diced onion.In the "Baking" mode, prepare all within 20 minutes.
- While preparing onions, wash and chop the tomatoes into large chunks, put them in a food processor or meat grinder and grind.Excess juice is separated, leaving only the pulp of tomato.
- Similar actions are performed with a pumpkin, carrots, turned to mush.
- Add the onions to the cooked vegetable mixture and mix them, salt, pepper, put vinegar and pepper to taste.In the "quenching" mode, prepare a dish for 1 hour.
- 10 minutes before the end, add the chopped garlic in a bowl and dotushivaem through.
- Caviar allowed to apply immediately to the table or roll into sterilized jars under the iron lid.To feed on the table was a beautiful, is allowed to add a little boiling water to gelatin and pour it into special molds.
ragout of zucchini and eggplant with green tomatoes and tomato juice
- Courgettes, aubergines, green tomatoes - 1 kg.
- Tomato juice is fresh - 0, 5 liters.
- Carrots - 2 pcs.
- onions peeled - 2 pcs.
- Salt and pepper - according to taste preferences.
- spices: parsley, dill, basil - to taste.
- spices: parsley, dill, basil - to taste.
- Sunflower oil.
How to cook a stew of zucchini, eggplant with green tomatoes:
- All vegetables cleanse, wash and dry.
- Cooking pan with a thick bottom.Ideal for cooking stew options considered iron cookware.
- At the bottom of the pan pour sunflower oil, put on a small fire.
- diced all the vegetables and put them in the following order: eggplant, zucchini, tomatoes, carrots, onions, half green.
- Fill with tomato juice, cover with a lid, simmer for 40 minutes over medium heat.
- Add the salt, the remaining spices, herbs, stir.
- Simmer for another 15 minutes and the dish is ready to eat.
Online Video: How quickly pickle salad for winter
On the Internet there are many choices of appetizers from green tomatoes: cask yeast, fried, pickled, stewed, salted and pickled, whole and sliced.To choose a good recipe view is not only a description, but also reviews of Cooks, they will advise how to properly perform the canning how to help ripen the fruit and how they are best kept.We offer watch a video in which the master of cooking shows the process of creating a great salad for the winter cucumber, early cherry tomatoes and honey.