Recipes for spicy and tangy green tomatoes for the winter

Preparation of ingredients and general rules

Before you begin canning, you need to prepare all the ingredients. There are a few general rules for any recipe. First, sort the tomatoes: remove the stems and sort by size and ripeness. Wash and dry them thoroughly. Brown tomatoes are best used in salads and pickling in a barrel or, if you have a small supply, in a saucepan. Thoroughly peel the seasonings (garlic, onion, pepper, herbs, and root vegetables), wash them well, and dry them as well.

Prepare the necessary containers. Rinse pots and barrels for pickling and fermenting, and wash jars for salads and marinades with baking soda. Inviting family members to help prepare the preserves will provide a great opportunity to finish the job quickly and socialize, something so rare in our busy times.

Video: "Green Tomatoes for Winter Without Sterilization"

This video will show you a simple recipe for green tomatoes for the winter without sterilization.

Step-by-step recipes

Let's look at several simple and varied options for preserving tomatoes that can be a great addition to any culinary collection. Everyone knows how to pickle green tomatoes, but we'll explore how to pickle them the Armenian way below.

In Armenian

This twist will appeal to fans of Armenian cuisine, because it has a spicy and piquant taste.

Ingredients:

• green tomatoes - 5 kg;
• garlic - 300 g;
• hot pepper - 10-12 pcs;
• greens - parsley, dill, cilantro, basil, 1 bunch each.

For filling:

• water - 400-500 ml;
• salt - 5 tbsp;
• vinegar 6% - 350-400 ml.

Cooking technology:

1. Pass the prepared garlic and pepper through a meat grinder and mix with chopped herbs (it is better to do this wearing gloves).
2. Cut the tomatoes in half or into even quarters, then place them tightly in layers in jars, generously sprinkling with the spicy mixture.
3. Prepare the salty filling by mixing all the ingredients and filling the jars with it.
4. Seal the lids and sterilize at 100 degrees Celsius. After the sterilization time has elapsed, remove the jars and immediately seal them, turn them upside down, and wrap them up, waiting for them to cool completely.

If you don't like very spicy pickles, you can reduce the amount of hot pepper and adjust the amount to your taste.

In Georgian

This recipe is very easy to prepare. It takes minimal time and leaves you with a delicious winter treat.

Ingredients:

• green tomatoes - 2 kg;
• green pepperoni pepper - 5-10 pcs;
• a large head of garlic;
• greens: parsley, celery, dill, cilantro - 1 bunch each;
• salt.

Cooking technology:

1. Cut the tomatoes in half at the base to create a pocket. Rub the insides well with salt, place them in a bowl, and let them release their juices.
2. Finely chop the pepper, herbs, and garlic and mix. You can grate the garlic.
3. We stuff each tomato with the aromatic filling, about a tablespoon per pocket.
4. Place in a saucepan, place a plate with a smaller diameter on top, put a weight on it and place in a dark, cool place.

From time to time, you need to swap the top and bottom layers to ensure all the vegetables are salted. If there's very little juice, you can add a little prepared brine. The stuffed tomatoes will be ready in about 10 days.

In Korean

This recipe is so simple that even the most inexperienced cook who loves spicy food can handle it.

Ingredients:

• unripe tomatoes - 3 kg;
• red hot pepper - 1 pc;
• bell pepper - 1 pc;
• garlic - 2 heads;
• vegetable oil - 150 g;
• vinegar 9% - 150 ml;
• sugar - 150g;
• salt - 3 tbsp;
• herbs to taste.

Cut the tomatoes into several wedges. Chop the bell pepper into strips and dice the hot pepper. Finely chop the herbs and garlic. Then combine everything and mix. Season with salt, sugar, vinegar, and vegetable oil. Mix again. Place in clean jars, seal with nylon lids, and marinate for 12-14 hours. Then refrigerate. Now you have a spicy snack for the winter!

Without sterilization

Some women, when preserving tomatoes, don't like the hassle of canning jars, which require sterilizing the vegetables. This recipe is especially for them.

Ingredients for 3 liters of ready-made preserves:

• green tomatoes - 1.8 kg;
• bay leaf - 2 pcs;
• allspice and black pepper - 8-10 peas each;
• garlic - 4-5 cloves;
• vinegar 9% - 100 ml;
• salt - 1 tbsp;
• sugar - 1.5 tbsp;
• water - 1 l.

Cooking technology:

1. Place peppercorns, garlic cloves and bay leaves at the bottom of sterilized jars.
2. Prepare the brine: add salt and sugar to boiling water and leave to simmer over low heat.
3. Blanch the vegetables by dropping them in boiling water in portions for 30 seconds.
4. Quickly place the hot tomatoes in jars to the top, add vinegar, pour in the boiling brine and immediately roll up.
5. We turn the jars with the contents upside down and wrap them up, leaving them like that until they cool completely.

The canning is complete! Now all that's left is to wait for winter and enjoy the fruits of your labor.

Spicy

This type of canning is quick to make, lasts a long time, and looks delicious; the main thing is to follow all the recommendations correctly.

Ingredients for a 1.5L jar:

• green tomatoes - as many as will fit in the jar;
• chili pepper – 2-3 pcs;
• garlic – 6-7 cloves;
• spices – currant and cherry leaves, allspice, several dill umbrellas;
• If desired, you can add horseradish roots and mustard seeds.

Marinade:

• water – 1 l;
• salt – 2 tbsp;
• sugar – 4 tbsp;
• vinegar essence 70% - 1 tsp.

Place dill sprigs, currant leaves, and cherry leaves in the bottom of sterilized jars. Cut the garlic into several pieces, remove the seeds from the chili pepper, cut into small pieces, and place everything in the jars. Cut the tomatoes in half or into wedges (wedges are easier to eat) and place them in the prepared containers. Prepare the marinade: add salt and sugar to water and boil for 6-7 minutes. Pour vinegar into the jars filled with vegetables, pour in the hot marinade, and immediately seal. Turn the jars upside down, wrap them tightly, and leave for 24 hours.

You can preserve brown tomatoes using the same methods. They will be more tender. If you have a large family, it makes sense to use 3-liter jars and pickle them in a bucket rather than a saucepan.

The fastest way to pickle tomatoes is to brine them or ferment them. They won't keep for long, but you can experiment by adding carrot juice or beet greens, which add a piquant flavor.

Pickled tomatoes are more appealing to those who can't imagine life without something sour. Medium-sized tomatoes are best lightly pickled, while smaller varieties, such as cherry tomatoes, are best canned. This will keep them whole and beautiful.