When the red hot summer slowly gives way to autumn coolness, asters and gladioli bloom, and summer holidays come to an end, the season for harvesting green tomatoes begins.

Green tomato blanks appeared on my shelves in the cellar relatively recently, but they have managed to fall in love with all my household members so much that for the second year in a row I have been canning various green tomato salads, marinating green tomatoes with garlic, with adjika, and even with vodka.

But, not resting on our laurels, I am always in search of new and interesting recipes blanks from green tomatoes, and I try different ways how to prepare green tomatoes for the winter.

Fortunately, I have no problems with the presence of green tomatoes, since my mother-in-law is an experienced summer resident, and every year she supplies me with a couple of buckets of this delicacy. Although, I have never seen green tomatoes for sale in the markets of the city.

In this article, I bring to your attention the most successful, in my opinion, recipes for green tomato blanks for the winter. Traditionally, I ask you to share your favorite and proven recipes, because the more good recipes, the more satisfied housewives!

Green tomatoes in Korean for the winter

I suggest you try to cook Korean-style green tomatoes for the winter: bright, spicy, and incredibly delicious snack from Korean-style green tomatoes, which will remind you of the colors of autumn in gray and gloomy winters. The recipe for green tomatoes in Korean is quite simple, from the available seasonal ingredients, but still we will cook green Korean tomatoes for the winter with sterilization, so be patient and in a good mood. Recipe with photo.

Green tomatoes slices for the winter

Tomatoes according to this recipe are moderately spicy, fragrant, and outwardly look very appetizing. Perhaps the most difficult thing in this recipe is sterilization. No, not the process itself, but the expectation when the cans of tomatoes can be rolled up. So without special trouble your pantry will be replenished with another portion of a successful harvest for the winter. Recipe with photo.

Salad of green tomatoes for the winter "Colors of autumn"

If you have never cooked a salad of green tomatoes, urgently correct yourself! This type of preparation is one of the most favorite in my family, and jars of salad, as a rule, end before the New Year. …

Caviar from green tomatoes for the winter

I think every gardener is faced with the fact that in autumn the tomatoes do not have time to ripen and turn red, but remain sad, green fruits hanging on the bushes. Do not be upset if you have a lot of such green tomatoes left - you can cook a lot of them delicious preparations. One of them is caviar from green tomatoes for the winter. Such an appetizer will be very popular in the cold season, and it is not difficult to cook it. See how to cook.

Green tomatoes for the winter with aspirin

Tomatoes are prepared simply and quickly, and the result is ... sweet and sour hard tomatoes with a rich taste of red pepper and pickled garlic. Even if you don't like canned green tomatoes, this recipe is sure to please. …

Green tomatoes for the winter with vodka

Everyone who tried these miracle tomatoes was simply delighted, and when men hear that green tomatoes are marinated with vodka, they say: “Put more on a plate.” Recipe .

Green tomatoes for the winter with garlic and hot pepper "Cobra"

My husband, dad, and brothers are delighted with these green tomatoes with garlic and hot pepper, and for every holiday they ask me: “Will there be Cobra for vodka?”, To which I answer them: “There would be vodka, but” Cobra "will definitely be!" …

Spicy green tomatoes in Georgian for the winter

Green tomato salad can be prepared both for direct consumption and as a preparation for the winter. Unripe fruits give it a special unique taste.

• Green tomatoes - 1 kg
• onion - 300 g
• Bulgarian red pepper - (weight of peeled pepper) 300 g
• garlic - 50 g
• hot pepper - ½ - 1 pc.
• hops-suneli, ucho-suneli - 1 tsp each
• cilantro - 1 bunch
• 9% vinegar (or 5% wine vinegar) - 50 ml (or 90 ml)
• sunflower oil - 100 ml
• salt 1 tbsp +1 tsp

I made a tomato for 1 kg (I have so many left after salting), so it will not be difficult to count for a larger number. I got about 2 liters of ready-made salad.

We cut the tomatoes in half and then into thin slices, immediately salt the tomatoes with 1 tbsp. salt, and in the process of cutting, mix in a large container. While I am cutting other components, the tomatoes will be salted and juice will be released, then it must be drained and squeezed a little “without fanaticism” so as not to mash the tomatoes.

I cut the onion into thin half rings, the pepper into thin strips. Finely chop the garlic and cilantro.

Add all the chopped vegetables, dry spices, 1 tsp to the squeezed tomatoes. salt with a small slide, mix well. Then pour in the vinegar and oil. Put the salad in a saucepan (I did it in a 3-liter can), seal, cover with a plate and put a small load (a jar of water, I put 0.5 liters).

Leave the salad warm for about a day, then you can put it in a jar and store it in the refrigerator.

You can try immediately or a couple of hours after cooling.

Surplus lettuce can be decomposed into jars, sterilized and closed.

Recipe 2: Delicious Green Tomato Salad with Nuts and Garlic

• Green tomatoes - 3 pieces
• Nuts - 200 Grams
• Onion - 1 Piece
• Garlic - 3-4 Cloves
• Fresh herbs - To taste (parsley, cilantro)
• Spices - To taste (fenugreek, hot pepper, coriander, salt)
• Vegetable oil - 1 Art. the spoon
• Vinegar - 6 Art. spoons
• Salt - to taste

Cut green tomatoes into slices and place in a saucepan. Add 200 ml of water, salt, oil and some vinegar. Bring to a boil and simmer for 10 minutes.

Throw the tomatoes in a colander, add coarsely chopped onions.

Pass nuts and garlic through a meat grinder. Mix the resulting mass with spices, add 4 tbsp. vinegar and stir.

Add the resulting thick paste to the salad, add fresh herbs there. Mix and send to the refrigerator for an hour or two. That's it, green tomato salad is ready!

Recipe 3: how to cook green tomato salad with carrots and onions

• - green tomatoes - 3 kg
• - carrots - 1.5 kg
• - onion - 1.5 kg
• - salt - 100 g
• - sugar - 150 g
• — vegetable oil- 300 g
• - vinegar 9% - 60 g per 1 liter of juice
• - pepper, Bay leaf- taste

Vegetables - green tomatoes, carrots, rinse well in cold water, then cut the tomatoes into slices, grate the carrots on a coarse grater. Peel and cut the onion into half rings, you can also make rings if it is not large. Put everything in a large enameled pan or basin, sprinkle with salt, mix well (it is better to do this with your hands, not with a spoon) and put in a cool place for 10-12 hours, so that the vegetables soften and give juice.

Then the juice that has formed must be poured into another saucepan and measured in liter jars, that is, it will have to be poured again first into a jar and then into another saucepan - this is necessary in order to find out how much we need to add vinegar (see recipe).

We add sugar, vegetable oil and vinegar to this juice (as much as you need in jars), pepper and bay leaf to taste, if you like it spicier, put more, and if not, then less.

And we put the juice on the fire, when it boils, it is necessary to pour the boiling into the vegetables, mix gently and put it all together to cook. Cook the salad for 30-40 minutes.

Prepare jars in advance, they need to be washed and sterilized. Ready hot salad we lay it out in jars, roll it up, turn it upside down, wrap it with something warm and let it cool in this position. After cooling, the green tomato salad with carrots and onions is ready to eat.

Recipe 4: Green Tomato Garlic Salad

green tomatoes - 1 kg
garlic - 1-2 cloves
fresh parsley - 20 g
sunflower oil - 1 tbsp. l.
table vinegar - 1 tbsp. l.
sugar - 2 tbsp. l.
a mixture of peppers - 2-3 g
chili pepper - to taste
salt - 1 tbsp. l.

1. Wash green tomatoes thoroughly under running water, dry, cut out the junctions with the stalk. Cut vegetables into medium-sized pieces and transfer to a bowl.

2. Peel and chop the garlic (very finely chop with a knife, pass through a press or grate on a fine grater).

3. Rinse parsley, dry, finely chop with a knife.

4. Wash the hot capsicum, dry it, remove the stalk and seeds, chop (pass through a press or finely chop with a knife).

The amount of this product is up to you. If desired, hot pepper can be replaced with red ground pepper or not added at all.
5. Chopped garlic, hot peppers, sugar, salt, a mixture of peppers and table vinegar add to bowl with tomatoes. Mix the vegetable mass well so that the sugar and salt crystals are completely dissolved.

6. Add sunflower oil and chopped parsley to the salad, mix again, close the bowl with tomatoes cling film(or cover) and place in the refrigerator for 1-2 days. To prepare this salad, it is desirable to use refined sunflower oil.

7. After 1-2 days, remove the bowl of salad from the refrigerator, mix the food, transfer to a salad bowl and serve.

To prepare this salad, I recommend using hot red peppers. It is in this case that the food will look brighter and more appetizing. In addition to parsley, you can use any other herb you like, such as dill or celery. At the same time, greens can be added both during the cooking process and immediately before serving.

Recipe 5: cooking green tomato salad in a slow cooker

• Green tomatoes (800 g)
• Sweet Bulgarian pepper (1 pc.)
• Onion (2 pcs.)
• Sugar (0.5 tsp)
• Table salt (1 teaspoon)
• Tomato (1 pc.)
• Vegetable oil (2 tablespoons)
• Carrots (3 pcs.)
• Garlic (1 pc.)

Delicious, it is very tasty both cold and freshly cooked, still hot and with bread.

We clean the onion and cut it into small pieces. Pour vegetable oil into the bowl of the multicooker, and send the onion into it.

Peel the carrots, grate on a coarse grater, add to the onion.

Wash the bell pepper and cut into strips.

Peel the garlic and cut into slices, I had a small head, weighing 15 grams. Cook vegetables for 10 minutes on the "frying" mode.

Wash and cut the tomatoes as desired, and send them to the slow cooker.

We cook on the “stewing” mode for 1 hour, salt, add a little sugar. During cooking, the vegetables will release a lot of juice, if you don’t like it, you can evaporate and lightly fry the vegetables in the “frying” mode.

After the time has passed, the salad is ready. Bon appetit!

Recipe 6: Green Tomato and Pepper Salad

1 kg green tomatoes, you can take slightly pinkish or yellowish, but always solid, I only had green ones,
1 pod of hot red pepper,
1 head of garlic
sugar - 2 table. spoons,
vinegar 9% - 2 tablespoons,
vegetable oil - 2 tablespoons,
salt - 1 tablespoon,
parsley optional.

In a bowl, mix salt, sugar, vegetable oil and vinegar, add finely chopped pepper, garlic, squeezed through the garlic or also finely chopped. Stir until salt and sugar dissolve.

Cut tomatoes into slices

put in a bowl with a lid, you can put it in a jar and pour the resulting mixture,

Mix well, close the lid and put in the fridge for a day.
We take it out, put it in a salad bowl and sprinkle with parsley. Delicious! It can be stored for a long time, but we eat this norm in 2 days.

Recipe 7: Green Tomato, Carrot, Garlic Salad

This recipe is used as a salad, appetizer, cold and hot and very tasty. Georgian cuisine.

• 500 gr. green tomatoes
• carrot-3 pcs
• bulb-2 pcs
• vegetable oil-3 tbsp
• garlic-5 cloves
• hot pepper-1 pc
• parsley, salt, pepper

Cut the onion into half rings, tomatoes into small pieces, carrots into slices, finely hot pepper. Salt the vegetables, pepper, pour vegetable oil and simmer for 25-30 minutes. At the end, add finely chopped garlic and parsley. Let cool.

according to the recipe, all vegetables should be stewed at once, without frying, but because I don’t really like “boiled onions”, I fry it first until golden brown, then add carrots, lightly frying tomatoes last.
Serve with meat or simply eat with fresh bread.

Recipe 8: Green Tomato and Cucumber Salad

• cucumbers - 2 kg;
• green tomatoes - 2 kg;
• vegetable oil - ½ cup;
• sugar - ½ cup;
• table vinegar - to taste;
• mustard - 1 tbsp;
• table salt - 1.5 tbsp;
• ground black pepper - ½ tsp;
• garlic - 4 cloves.

Wash vegetables thoroughly and cut into large pieces. Put them in a deep saucepan, add sugar, salt, pepper, mustard and garlic. Pour in table vinegar and vegetable oil. Mix everything and leave for 4-5 hours.

After this time, spread the salad in clean, dry jars and send for sterilization. The process takes approximately 15 minutes. Then tightly roll up the lids, turn the jars upside down and wrap them in a warm blanket. Leave the blanks in this position for about a day - during this time the salad will cool completely and will be ready for storage. Place jars of snacks in a dark, cool place.

Recipe 9: Green Tomato Salad with Cabbage

Green tomato salad is a savory sweet and sour snack that goes well with meat and potatoes in different types, you can serve it by seasoning with unrefined vegetable oil. Apple cider vinegar gently marinates vegetables, retaining crunchiness and is not at all harmful, compared to table cider vinegar.

1 kg. green tomatoes (strong, whole fruits)
1 kg. white cabbage
2 large onions
2 sweet peppers
100 g of sugar (can be less)
30 g salt
250 ml apple cider vinegar 6%
5-7 peas of black and allspice

Yield: 1 liter of ready-made salad.

Add sugar, apple cider vinegar, black and allspice peas to the vegetable mixture. Put the pan on the fire, bring to a boil and cook for 10 minutes over low heat. glass jars wash well, sterilize in a hot oven or steam for 10-12 minutes, put the finished hot mixture in them, compacting well. If storage is planned outside the refrigerator, it is necessary to sterilize half-liter jars in boiling water - 10-12 minutes, liter - 15-20, then roll up under iron lids. I cover with a plastic lid, cool at room temperature and put the salad in the refrigerator.

It is very good to serve such a salad as an appetizer. boiled potatoes, baked meat or poultry. And a jar of salad can be stored in the refrigerator for up to 3 months.

Recipe 10: Quick Green Tomato Salad

I have been preparing green tomato salad according to this recipe for about 20 years. The whole family loves it, the salad is very tasty and fragrant, a bit like stuffed green tomatoes, but it's easier to cook. minimum ingredients, fast cooking and amazing taste!

A quick green tomato salad can be served at the table within an hour or two after preparation. You can store in the refrigerator for more than a month, this salad is also suitable for preservation.

green tomatoes - 1.8 kg, completely green, milky ripeness, and brown are suitable;
bell pepper - 4 pieces, better than red, and brighter and tastier;
garlic - 2 heads;
hot pepper "chili" - half of one pod and a whole pod, if you like it spicier;
greens - 1 bunch of parsley + dill;

For the marinade you will need:
water 1 liter;
vinegar 9% - 100 ml;
salt - 50 ml;
sugar 100 ml.

boil water, add salt, sugar, vinegar, let it boil and remove from heat - the salad marinade is ready!

Wash tomatoes and cut into small pieces.

Add chopped bell pepper, hot pepper, finely chopped greens and garlic, passed through the garlic.

We mix everything and put it tightly in a 3-liter bottle or liter jars.

One serving of vegetables produces 1 bottle or 3 liter jars of salad.

Pour marinade over salad.

Depending on what kind of marinade, cold or hot, you pour, the taste, speed of preparation of the salad and its shelf life will depend.
If the salad is poured with boiling marinade, then you can treat yourself to them as soon as everything cools down. Of course, it tastes better if you let it stand for an hour in the refrigerator. Store salad in the refrigerator.
If you want to prepare this salad for the winter. Pour boiling marinade over it and sterilize for 20 minutes. Cork after the jar. Taste canned salad will be slightly softer than fresh.
If the salad is poured hot, 60 -80 degrees marinade, then after everything has cooled down, let the salad brew for 8-10 hours at room temperature, and only then put it in the cold. This salad will be more crispy than the previous one and its taste will be brighter.
If you pour the salad with marinade cooled to room temperature, then you need to insist it for at least a day, but such a salad can be stored in the refrigerator for more than a month.

I usually make a salad of 1.5 or 2 servings of vegetables, divide everything into 3 parts and fill each bottle with a marinade of different temperatures. Thus I have quick salad from green tomatoes for lunch and dinner. When the first jar is eaten, a well-infused and chilled second jar is on the way. And the third jar can be stored in the refrigerator until you want to eat green tomato salad again.
Serve a quick green tomato salad chilled. Before serving, you can add a little fresh herbs and fragrant salad to the salad. sunflower oil, but you can do without it, as you like. Bon appetit!

Marinade filling consists of salt, sugar and vinegar dissolved in water. Dissolve salt and sugar in water while heating and stirring and boil for 10-15 minutes. Then add spices there and hold on fire for 15 minutes at a temperature close to boiling, but do not boil, because when boiling, the automatic substances of spices disappear. I usually don't do this, but immediately put them in a jar. You can change the set of spices depending on personal taste and possibilities. Then add to fill acetic acid. You shouldn't add it right away because when the filling is boiled, the acid evaporates, from this the fill becomes weaker and its preservative effect decreases.

Acetic acid does not have to be added to the filling, you can simply pour the right amount into prepared jars of tomatoes. And one more important nuance: marinades are better in quality when they are taken for their preparation. fruit or grape vinegar.

Remove stems from tomatoes prepared for canning. Wash the tomatoes thoroughly, if they are large, cut and place in sterilized jars. And then fill the tomatoes with the prepared filling, if necessary, sterilize them and close them. If you are afraid that during sterilization the tomatoes will become too soft, it can be replaced by pasteurization at 85 * C.

canned green tomatoes for the winter
collection of 12 recipes

1. Green tomatoes stuffed with garlic

Filling (for three liter cans):

• 1 liter of water
• 1 glass of granulated sugar
• 1 st. spoonful of salt
• 0.5 cup 9% vinegar
• horseradish, dill, parsley

Make cuts on the tomato in several places. Insert thinly sliced ​​garlic into these slits. I cut all the tomatoes in half, and large ones into four parts. Put green tomatoes in jars, fill with hot brine. Sterilize 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave to cool.

My husband loves Green Tomatoes stuffed with garlic. According to taste sensations among canned tomatoes men gave them first place.

2. Stuffed green tomatoes for the winter from Elena Puzanova

3. Green tomatoes "drunk"

Filling (for 7 - 700 gr. jars):

• 1.5 liters of water
• 4 tbsp. spoons of sugar
• 2-3 tablespoons of salt
• 3 bay leaves
• 2 garlic cloves
• 10 allspice black peppercorns
• 5 pieces. carnations
• 2 tbsp. spoons of vodka
• 2 tbsp. spoons of 9% vinegar
• a pinch of hot red pepper

Pour tomatoes with prepared marinade, sterilize for 15-20 minutes and roll up. Banks keep well even at room temperature.

4. Salted green tomatoes with Georgian greens from Dankino Hobby

5. You'll lick your fingers green tomatoes

For 3 kg. tomatoes

200 gr. greens: parsley, dill, cherry (or currant) leaves
100 gr. onion(I cut half an onion into each jar)
1 head of garlic

• 3 liters of water
• 9 st. spoons of sugar
• 2 tbsp. spoons of salt
• 2-3 bay leaves
• 5 peas allspice
• 1 cup 9% vinegar
• vegetable oil (taken at the rate of 1 tablespoon per liter jar)

The same tomatoes can be cooked with another fill(per 3 liter jar):

• 1.5 liters of water
• 1 st. a spoonful of sugar
• 1 st. a spoonful of salt
• 1 tablespoon of vinegar
• 1 st. a spoonful of vegetable oil

In a jar, first put greens, garlic, vegetable oil. Then tomatoes, and on top of onions. Add vinegar to the finished filling and pour tomatoes with hot marinade. Sterilize for 15 minutes.

6. Preservation of green tomatoes from Elena Timchenko

7. Green tomatoes are “delicious”

• 1 liter of water
• 4 tbsp. spoons of sugar
• 3 tsp salt
• 100 gr. 6% vinegar
• sweet bell pepper

Stacking tomatoes and slices bell pepper into jars, pour boiling water twice, on the third - boiling brine and roll up. Tomatoes are obtained very tasty.

I closed such tomatoes in tomato juice but without the addition of vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then flooded tomato juice, added 1 tablet of acetylsalicylic acid (aspirin) to a liter jar and immediately rolled up the lid.

8. Pickled, barrel tomatoes from Maxim Punchenko

9. Green tomatoes with miracle gelatin

Filling with 1 liter of water

• 3 art. spoons of salt
• 3 art. spoons of sugar
• 7-8 pcs. bay leaf
• 20 allspice peas
• 10 pieces of cloves
• Cinnamon
• 10 gr. gelatin
• 0.5 cup 6% vinegar

Soak gelatin in warm water for 40 minutes. Make a filling, boil, add gelatin and vinegar to it, boil the filling again. Fill the tomatoes with filling and sterilize for 5-10 minutes.

I have never tried green tomatoes with gelatin, but I heard good responses. Therefore, I closed two servings: from green and brown tomatoes.
P.S. No wonder these tomatoes were called "Miracle". They turned out delicious and my friends love them.

10. Green tomatoes with cabbage

Fill:

• 2.5 liters of water
• 100 gr. salt
• 200 gr. Sahara
• 125 gr. 9% vinegar

• Dill
  Parsley
  bell pepper

Coarsely chop green tomatoes and cabbage and put in a jar of spices. The first time pour boiling water, let stand for 20 minutes, the second time with the finished filling. Add 1 aspirin per quart jar and seal.

This is the recipe of my colleague, very tasty tomatoes are obtained.

According to this recipe, I closed two types of tomatoes: with filling and in tomato juice. I added salt, sugar and a little cinnamon to the cooked tomato. Boiled for 5 minutes. The tomatoes laid in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked green tomatoes in tomato and cabbage more (I generally like tomato sauce).
Tip from the chef: it is better to replace an aspirin tablet with 60-70 ml. vodka, the effect is the same.

11. Pickled, pickled, salted tomatoes from Artur Shpak

Fill:

• 1.5 liters of water
• 1 st. a spoonful of salt
• 5 st. spoons of sugar
• 70 gr. 6% vinegar
• Allspice peas
• Parsley
• Apples
• Beet

Place a few tomatoes in a jar apple slices and 2 small circles of peeled beets. The rich color of the brine and taste depend on the amount of beets. Do not put more than 2 pieces of beets, otherwise the brine will taste astringent. Pour in boiling water for 20 minutes. Then make a filling from this water, boil it. Pour the hot brine over the tomatoes and roll up the lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled for 5 minutes with vinegar, and then poured them into jars. Such delicious tomatoes I was treated by a friend at work.

The same tomatoes can be made without beets, they are also very tasty.

Tell us which recipe did you like the most?