Homemade Green Tomatoes with Garlic: 12 Best Recipes

Health benefits of green tomatoes

Unripe tomatoes are often considered unsaleable, and some even throw them away. This is unfortunate, as these fruits contain many vitamins and microelements. Unripe tomatoes contain many B and C vitamins. They also contain plenty of calcium, magnesium, and iron, which improves blood flow and immunity.

Product selection

To pickle green tomatoes with garlic, you need to be careful when selecting the tomatoes. There are several key criteria for choosing the main ingredients for this delicious dish.

1. Tomatoes shouldn't be hard. If a green vegetable is hard, it contains almost no vitamins and its health benefits are questionable.
2. To avoid making a mistake when choosing the right tomato, determine the variety you've planted and when it needs to ripen. Based on this information, you can easily determine the tomato's unripeness.
3. Avoid using large tomatoes. The diameter of the fruit should be no more than four centimeters. This size allows for proper marinating and attractive presentation.
4. If you're planning to can tomatoes, pay attention to the skin's color. Ideally, it should be slightly off-white.

Video: "Marinated Green Tomatoes with Garlic"

This video provides a step-by-step master class on how to prepare a delicious winter snack.

Recipes for pickled green tomatoes with garlic

We present to your attention twelve popular recipes for green tomatoes.

Classic version

To quickly pickle unripe tomatoes with garlic, you can use a simple recipe.

We will need the following components:

• one kilogram of unripe tomatoes;
• two small garlic cloves;
• one dessert spoon of unrefined sunflower or olive oil;
• two tablespoons of granulated sugar;
• one heaped tablespoon of salt;
• about one glass of table vinegar.

Let's start cooking:

First, wash the tomatoes thoroughly and chop them into small pieces. Then, press the garlic cloves using a garlic press. If you don't have one, you can use a regular table knife.

Add the vinegar solution, salt, and sugar to the vegetables. Then add the vegetable oil. Mix thoroughly and cover with a lid. Refrigerate the mixture, and it's ready to eat in two days.

Express recipe

These tomatoes can be cooked very quickly and are ready to eat within two hours.

We will need the following ingredients:

• half a liter of boiled clean water;
• two heaped tablespoons of salt;
• one and a half glasses of table vinegar;
• one large angry garlic;
• a bunch of green dill.

How to cook:

This dish is easy to prepare: just cut the tomatoes into small pieces, finely chop the dill, and slice the garlic. Then, bring the water to a boil with salt. Once the heat is out, pour in the prepared vinegar. Pour the marinade over the vegetables.

Please note that you need to pour hot marinade over the tomatoes. This will preserve the beneficial nutrients in the tomatoes and dissolve the harmful solanine.

After the mixture has cooled, refrigerate the dish for two hours. After this time, the dish is ready.

Day-old green tomatoes

This used to be the most popular recipe among housewives; these tomatoes have always been popular. This recipe is somewhat similar to the previous one, only it takes a little longer to prepare.

What components are needed:

• one and a half liters of boiled water;
• one and a half tablespoons of salt;
• three tablespoons of granulated sugar;
• one tablespoon of apple cider vinegar;
• a small bunch of green dill;
• three medium garlic cloves.

How to cook:

Prepare firm, undamaged green tomatoes and wash them thoroughly. Then, combine the sugar and salt in a saucepan, dissolve in boiled water, and then mix with apple cider vinegar.

Chop the garlic. Fill the container with herbs, add the chopped tomatoes, and pour the prepared marinade over them. Don't forget to add pepper; for those who prefer a spicy flavor, you can use chili pepper. Close the container with the product and refrigerate for 24 hours. At this point, the tomatoes are ready to eat.

Lightly salted without vinegar

Prepare the following ingredients:

• a kilo of unripe tomatoes;
• one or two heads of garlic;
• two carrots;
• a bunch of fresh parsley;
• a bunch of celery leaves;
• choose black pepper to your taste;
• half a liter of boiled water;
• two tablespoons of salt;
• two tablespoons of sugar;
• dried dill – to the cook’s taste.

How to cook:

Wash and slice the tomatoes. Then chop the garlic. Cut the carrots into strips. Chop the herbs. Fill clean glass jars with the prepared ingredients, layer by layer. Next, prepare the brine. Add dried dill, sugar, and salt to boiling water. Pour this liquid over the tomatoes, ready for canning. Let this brine sit at room temperature for 24 hours. After this time, the dish is ready.

With basil

To pickle three tomatoes, we will need:

• one green bell pepper;
• one red (Yalta) onion;
• four sprigs of fresh basil;
• a tablespoon of spices for marinade;
• a tablespoon of vegetable oil;
• half a glass of apple cider vinegar;
• one teaspoon of granulated sugar.

Let's start cooking:

Cut the bell pepper and onion into thin strips, quarter the tomatoes, and finely chop the basil sprigs. Mix everything thoroughly. Prepare the marinade using vinegar, spices, and vegetable oil by boiling it with water for five minutes. Marinate the vegetables in the resulting liquid and marinate for one hour in the refrigerator. Your tomatoes are ready for your gluttonous lover; bon appétit.

With mustard and horseradish

If you want to cook a kilogram of tomatoes, take:

• a kilo of green tomatoes;
• two tablespoons of salt and sugar;
• two teaspoons of hot mustard;
• one or two heads of hot garlic;
• two liters of water;
• spices to your taste;
• hot pepper pods.

How to cook:

Don't chop the tomatoes, but slice the peppers into rings and chop the garlic into slices. Place the tomatoes in a glass jar, mix the remaining ingredients with water, and pour into the pickling container. Add a weight. Let the pickling process sit at room temperature for about four days.

Store finished tomatoes in the refrigerator, covered with plastic lids.

With adjika

Prepare:

• six kilos of green tomatoes;
• two hundred grams of garlic;
• brown tomatoes – one kilogram;
• hot pepper pods;
• apple cider vinegar;
• 130 grams of table salt;
• refined vegetable oil;
• a bunch of dill;
• two liters of boiled water;
• horseradish root.

We conjure over the dish:

Chop the green tomatoes. Prepare a brine by dissolving salt in water. Pour the brine over the vegetables. Peel and finely chop the garlic, and slice the hot pepper into rings. Chop and mix the red tomatoes, dill, and horseradish, then add vinegar. After two hours, drain the brine from the green vegetables and pour in the marinade. Add the adjika and sunflower oil and stir. Fill sterilized jars with the mixture and seal with lids. Store the salted tomatoes in a cool place.

With mustard and aspirin

We need:

• a kilo of green tomatoes;
• a tablespoon of salt and sugar;
• pepper to taste;
• half a liter of water;
• a spoon of mustard;
• three aspirin tablets.

How to cook:

Cut the tomatoes into wedges. Add sugar and salt, black pepper, and mustard. Pour boiling water over the tomatoes and dissolve the aspirin in it. Cover the finished product and refrigerate for two days. After this time, the tomatoes are ready to eat.

In Korean

Take:

• a kilo of green tomatoes;
• a spoonful of salt, sugar and black pepper;
• three spoons of vinegar;
• half a liter of water;
• a packet of spices for Korean carrots.

Let's prepare the dish:

Slice the tomatoes. Add salt and sugar to boiling water, pepper, and Korean carrot seasoning. Pour the marinade into the container with the tomatoes. Refrigerate the resulting mixture for 24 hours.

In Georgian

Take:

• 10 kilos of green tomatoes;
• dill, parsley, celery and cilantro - fifty grams each;
• four heads of garlic;
• 20 sweet peppers;
• 4 hot peppers;
• vinegar, water, salt and sugar.

Cut the tomatoes in half. Blend the remaining vegetables and herbs. Stuff the tomatoes with the mixture and place in jars. Add vinegar, sugar, and salt to the water and bring to a boil. Fill the jars with the marinade. Sterilize the jars and seal with lids.

In Armenian

Take:

• 4 kilos of tomatoes;
• 2 heads of cabbage;
• 8 sweet peppers;
• 8 carrots;
• horseradish, cilantro and dill;
• hot pepper;
• water, salt and sugar.

Remove the tomato cores. Shred the cabbage. Wash and chop the pepper and carrot. Mix the chopped vegetables together, pressing them lightly. Place the mixture in a container, add the hot pepper, and sprinkle with herbs, alternating layers. Now add salt and sugar. Combine the tomato pulp with boiling water and pour it over the vegetables. Roll everything into jars.

In the package

Take:

• a kilogram of tomatoes;
• a spoonful of salt and sugar;
• 2 heads of garlic;
• dill.

Place the chopped tomatoes in a bag, sprinkle with sugar and salt, add dill and grated garlic. Shake the bag daily.

Storage terms and conditions

Tomatoes take 1-2 days to cook. After that, they're ready to eat. It's best to keep them refrigerated.

Tomatoes canned in a jar can be stored for a long time, like regular canned food.

Green tomatoes with garlic are a delicious and quick dish that everyone will love. Use your culinary skills to delight yourself and your guests with this delicious appetizer.