Top 10 most delicious recipes for green tomatoes for the winter
Green tomatoes (also known as winter tomatoes) are unripe vegetables belonging to the nightshade family. It is believed that such vegetables are tasteless, but we refute this statement. According to our recipes, you will make green tomatoes – delicious!
As a rule, various salads and snacks are prepared from the culture, but there are also quite unusual dishes: jams, fried tomatoes, etc.
How do green tomatoes differ from red ones – they have very few basic nutrients, which is due to their low caloric content – only 23 kCal per 100 g of body weight.
We want to share with you ten wonderful recipes based on tomatoes. Keep them – I’m sure you’ll need them.
Pay attention! Winter snack involves the use of sterilized jars and lids – do not forget to prepare them according to the rules.
Also, in order not to repeat, we will immediately talk about the technology of preparing winter snacks. You have to turn the jars upside down when they are filled with vegetables and rolled up, wrapped in something (a towel, for example), and leave for a while to cool.
We recommend you the 10 most delicious recipes for green tomatoes for the winter: Korean, adjika, etc.
You can pickle tomatoes in different ways, we will share with you the fastest and easiest. If you want a spicy snack – be sure to cook tomatoes according to this recipe.
Prepare the products: dry after washing – 20 g of cilantro, remove the seeds and stalk of 20 g of chili pepper, finely chop 50 g of garlic, cilantro, chili, and mix well.
In 1 kg. washed and dried green tomatoes make incisions crosswise, then fill them with a spicy mixture. We take 3 cans of 0.5 liters. and layout a snack in them.
Next, the tomatoes need to be filled with marinade, so let’s cook it. Boil 1 liter. water, add 120 g of salt and 150 ml of 9% vinegar. Stir (2 minutes) and remove from heat. Pour the vegetable dish with marinade. Rolls banks.
The ingredients in the recipe will be enough for about 2 three-liter jars, so prepare them in advance. We will put a spicy mixture in the tomatoes, which will give the dish a unique taste.
2 kg of green tomatoes are washed, dried, and then cut in the middle (not completely, but so that you can add spices). Cut (if you have a blender – then, of course, it is better to use it, so it will go faster) half a carrot and hot pepper, also coriander – 3 g, parsley, and celery – in a small bunch.
Put everything that was cut between the tomatoes, and then send them to the jars. Add carrots and peppers. Fill with salt – take about 100 g.
Boil water, and then, when it cools down a bit, pour it so that the vegetables do not peek (completely cover them). Closed jars put in the cold. After 14-15 days, stuffed tomatoes can be eaten.
If you have green tomatoes – you are very lucky! Caviar that can be prepared from them for the winter – just delicious! The taste of this dish is not inferior to the popular zucchini caviar.
Mine and prepare vegetables: 3 kg of tomatoes, 1 kg of sweet peppers – the same amount of onions and carrots. It is more convenient to chop tomatoes with a meat grinder, divide carrots into several parts, cut peppers in half – do not forget to clean them from the entrails.
Cut the onion. With the help of a meat grinder grind all the vegetables, as a result, we will get minced meat, put it in a bowl (preferably enameled), and mix the vegetables well. Adding sugar – 150 g, growth. butter – 250 ml, salt – to taste, cook for about 1.5 hours (preferably over low heat).
Stir the caviar during cooking, otherwise, it will burn. 10-8 minutes before cooking, pour 5 tbsp. Spoon of 9% vinegar and add black pepper. Well, now the easiest thing to do is to fill the jars with snacks.
Tip: if you want the caviar to be spicy – add chili peppers.
This option for cooking unripe tomatoes is suitable for fans of spicy. We will use red pepper.
First, prepare the adjika. To do this, pass through a meat grinder: 500 g of ripe tomatoes (ie red), 300 g of garlic, combine the products with growth. butter and hops-suneli – 50 g, as well as with capsicum (hot) – 200 g, sweet pepper – 500 g, and salt – 150 g.
Cut green tomatoes into quarters and then mix with cooked adjika. Stirring, simmer the snack over medium heat. When the mass begins to boil – simmer for another 20 minutes. At the very end, add chopped greens – you can parsley or dill – to taste. This completes the cooking process, it remains to spread the snack in jars.
Winter salad is very easy to prepare, designed for about 40 servings. This snack is perfect for meat dishes.
We get the weight, we will weigh 4 kg. tomatoes. For every 1 kg. pour 1 tbsp. a teaspoon of rock salt, stirring, put the vegetables under pressure for a couple of hours. 0.5 kg. carrots cut into strips (if you have a wavy knife – use it, so carrots will be better), also cut all the vegetables: 1.5 kg. onions – the same amount of bell peppers, 2 pcs., 300 g of celery, and shake 100 g of parsley.
Pour all the vegetables into a large container and mix. Adding 400 g of growth. oil and water, put the vegetables to boil (you need so much water that it only slightly covers the top layer of vegetables).
Capsicum – 2 pcs. garlic – 100 g grind in a blender. Add salt to the vegetables, as well as the crushed mass in a blender. After boiling, cook for 20 minutes – cooking time, almost at the end pour 200 ml. vinegar and finally mix. Spread the salad in jars.
5. Salad with cabbage
Your loved ones will be happy to crunch a vegetable winter salad with cabbage. For the recipe, we will use 1 kg of green tomatoes.
1 kg. tomatoes cut into slices, and shred the cabbage (for a salad you need 1 kg) Cut into rings 200 g of onion, 250 g of bell pepper – strips (do not forget to clean them from seeds).
Stir the vegetable snack in the pan, adding 30 g of salt. We fix any load from above, for example, a bottle with water and we leave for a couple of hours for juice allocation.
Next, add 100 g of sugar, pepper – 7 peas, 200 ml of table vinegar, black pepper, stir, and then cook the vegetable mass for 8 minutes after boiling. Decompose into banks.
4. Salad with rice
The technology of making a salad with rice is very simple. The result is guaranteed to please you and your loved ones!
Soak 1 tbsp. rice for 2 hours, then drain the water. 2 kg. prepared tomatoes (peeled and washed) cut into slices. 500 g of bell pepper cut into small squares, and 500 g of onion – rings. 500 g of carrots rub on a grater.
Combine all vegetables with rice in a saucepan, pour sugar – 100 g, 50 g of salt, 1.5 stacks. growth oil. Stir, and then put the mass to boil. After boiling, cook for 35-40 minutes. The finished salad is laid out in jars.
3. In Armenian
You will need more garlic and pepper to prepare an Armenian snack than for regular preparations – keep in mind. For long-term storage, we will prepare a strong filling.
300 g of garlic and 12 pcs. chopped peppers in a meat grinder. You can add herbs: (and even desirable!) Dill, cilantro, parsley, and basil.
Then you can decide for yourself what to do: you can cut 5 kg. tomatoes (it is best to cut them into slices – so faster and more beautiful) and put in a jar with a sharp mass, or, removing the flesh from them, stuffed (along with the flesh).
For the marinade, cook 400 ml of table vinegar with 5 tbsp. spoons in water – 0.5 liters. Spread the snack on the banks.
Pay attention! Pepper juice will burn, so wear gloves when cooking.
2. In Tatar
Green tomatoes are prepared for the winter in various ways – we suggest you try the Tatar snack, which has a spicy taste.
Cut 3 kg. tomato circles, like onions – 1.5 kg Carrots – 1.5 kg rub on a grater. Put the vegetables in a saucepan, cover with 100 g of salt, then leave for 12 hours.
While the vegetables are standing, prepare the marinade, mix: 250 ml of growth. oil, 9% vinegar – 200 ml, 200 g of sugar, 1 tbsp. spoon of salt, add basil – 5 pcs. pepper – 6 peas. Bring the marinade to a boil.
When 12 hours have passed, you will see that the vegetables have been given juice – pour it out and fill the products with marinade. Cook for half an hour, stirring occasionally. Spread the snack with prepared jars.
1. In Korean
This salad can be eaten in 10 hours after cooking. If a feast is planned, it will perfectly complement other dishes.
Slice 500 g of tomatoes, and 2 bell peppers shake with a straw. Using a Korean grater, chop 2 carrots. Shake the dill and parsley (take as much as you want) as finely as possible.
To refuel, we need to combine 2 tbsp. spoons of growth. butter, 2 tbsp. spoons of vinegar, sugar – 2 tbsp. spoons of salt – 1 tsp.
Stir in the filling and then pour it into the vegetables (stacked in one bowl). Add 4 teeth. garlic and mix everything. Put away for 10 hours in the refrigerator. Because of this time we enjoy a delicious spicy snack in Korean!