TOP 20 simple recipes for green tomato snacks for the winter

Late autumn, when the last unripe tomatoes have been picked, is the time to prepare a green tomato appetizer for the winter. And in those regions where these vegetables generally have difficulty ripening, such recipes are a godsend. Unripe tomatoes contain the same vitamins as ripe ones, and preparations made from them are moderately piquant. They are used both as a side dish and as an appetizer for boiled potatoes or meat.

Features of preparing snacks from green tomatoes for the winter

Unripe tomatoes taste slightly different from ripe ones. They contain less sugar, so bell peppers and carrots are usually added to make sweet preparations, and hot pepper or garlic is added to make the appetizer spicier.

It is advisable to wait until the fruits are no longer very green and become brown or whitish in color. If tomatoes are richly green, it means they contain solanine, a substance that is harmful in large quantities and also tastes bitter. There is practically no solanine in the whitened fruits. You can remove it by soaking it in slightly salted water. By changing the water a couple of times, we will get the normal taste of the canned food.

Preparing containers and main ingredients

Like other workpieces, this work requires cleanliness. Canning jars must be washed, sterilized, and the lids boiled. If the recipe uses cold salting technology, the jars do not need to be sterilized, but be sure to wash and dry them well.

Some tips for choosing ingredients:

• To ensure even salting of the fruits, take tomatoes of the same size and density;
• It is better to set aside damaged vegetables and those with dark spots; they are not suitable for pickling.

Snack Recipes

Green tomatoes are very popular in various types of preparations. We found several recipes for snacks that are easy and quick to prepare.

Green tomatoes with garlic

Many people find this spicy snack tastier than regular ripe tomatoes. Moreover, it pickles quickly, you can try it literally in a day. And for long-term storage it needs to be sent to the cellar or refrigerator. Ingredients for 9 kg of green tomatoes:

• dill and parsley - the more, the more aromatic the preparation will be;
• 400 g garlic;
• a dozen fresh hot pepper pods;
• 10 liters of water;
• 360 g sugar;
• 260 g coarse salt;
• 450 g 9% vinegar.

Progress:

1. Cut even, not very large tomatoes crosswise so that they do not fall apart, but can be stuffed.
2. Prepare the filling - chop the greens, chop the garlic well, add chopped pepper, maybe grated ginger. Gently pour the mixture into the cuts.
3. Transfer to jars or bucket.
4. To make the brine, boil sugar, salt and finally add vinegar. Cool slightly and pour.

Option with carrots and peppers

This snack has a minimum of work, components and a quite pleasant rich taste.

Prepare for 2 kg of tomatoes:

• 1 kg carrots;
• 3 large onions;
• 4-5 fleshy sweet peppers;
• 200 g each of vinegar, refined oil and sugar (the volume can be reduced);
• 2.5 tbsp. l. with a small pile of coarse salt.

How to cook:

1. Cut vegetables - tomatoes into slices, grate carrots coarsely or cut into strips, peppers into strips, onions into half rings.
2. Place in a container, sprinkling with sugar and salt. Everything needs to sit for a bit for the juice to come out.
3. After 3-4 hours, start boiling, add oil. When the mixture boils, reduce the flame and simmer for about thirty minutes. Then pour in the vinegar and let it boil, then pack it into jars.

In Georgian

This spicy appetizer without vinegar will appeal to lovers of Georgian cuisine.

The products are given with a layout for 2 kg of tomatoes:

• celery, cilantro, basil (a couple of bunches of each);
• a couple of bitter peppers;
• one large garlic head;
• 4 table. l. salt;
• a few laurel leaves.

Cooking:

1. Cut the tomatoes into a cross, without cutting to the base where the stalk is. Salt well inside along the cuts.
2. Finely chop the greens, garlic, pepper, mix and stuff the cuts with this mixture.
3. Place in a wide-necked jar, sprinkling with remaining salt.
4. Place pressure on top so that the tomatoes release juice.
5. Place in a warm place for three to four days to start the fermentation process.
6. You can eat them after 2 weeks, when they are completely salted. And they are stored in the cold.

It happens that unripe tomatoes are a bit dry and may not have enough juice. Then it is recommended to dissolve the remaining salt in a liter of boiled water and pour the brine into a jar. If a sharp sour taste is undesirable, you can add a spoonful of sugar.

With chili pepper

A savory snack with vodka from a minimum of ingredients:

• 5 kg of tomatoes;
• more greenery;
• 5 heads of fresh garlic;
• Z st. l. salt;
• a dozen peas of allspice;
• 1 cup of sugar;
• 1 chili pepper;
• 0.2 liters of vinegar.

The tomatoes are cut into slices, everything else is chopped, and the hot pepper must be finely chopped. Mix salt and sugar and add to vegetables, pour in vinegar. The mixture should stand. Place the spices in jars, place the vegetable mixture on them and pour the brine. It should completely cover the contents

Be sure to steam the jars (1-liter jars) for 30 minutes. Then they roll up.

With cabbage

Products:

• 400 g each of cabbage, cucumbers and tomatoes;
• 100 g each of carrots and bell pepper;
• 1 onion and 1 clove of garlic;
• a couple of tablespoons of butter and half a tbsp. spoons of essence 70%.

Chop the vegetables into equal sizes (cabbage can be cut larger). Garlic - through a garlic press, peppers, onions and herbs are finely chopped. Mix everything, add salt so that it is a little saltier than necessary. Leave for two hours for the juice to start flowing. Turn on low heat and just start to boil. Pour in vinegar, oil, stir and put into jars. Submit to normal sterilization.

In oil

Olive oil adds piquancy to this unusually prepared appetizer:

• one and a half kilos of tomatoes;
• 0.4 kg salt;
• 0.8 liters of wine vinegar;
• half a liter of oil;
• chili to taste and dry oregano.

Place the tomato halves in a bowl, cover with salt and set aside for 2-3 hours. As soon as the juice appears, drain it, but do not rinse the vegetables. Just add vinegar and let it sit overnight.

In the morning, take it out, let it drain and dry a little, put it into sterile jars, layering with oregano and pepper, and then pour in oil. This preparation is stored in the cold.

With zucchini

For a kilogram of tomatoes and the same amount of zucchini, take:

• half a kilo of onions;
• 100 g each of mayonnaise and tomato paste;
• half a glass of refined oil;
• 1 tbsp. l. Sahara;
• half tsp salt;
• half 1 tsp. essences;
• a little ground black pepper.

In a thick-walled bowl, fry diced onion in oil, remove and add tomato paste to the oil. Fry a little and, as soon as the oil turns pink, add diced tomatoes, zucchini, salt and pepper, add mayonnaise. Simmer for an hour, then add fried onions, continue simmering for 15 minutes. At the end, evaluate the saltiness, add sugar, stir and pour in the vinegar essence, stir well. Place into processed jars.

With cilantro and hot pepper

Delicious Armenian recipe.For half a kilo of unripe tomatoes:

• bunch of coriander;
• 1 hot red pepper;
• large garlic head;
• brine - 40 ml water, 40 ml vinegar, half a tbsp. l. salt.

Chop the greens, garlic and pepper. Cut the tomatoes into quarters, sprinkle with herbs and vegetable mixture, mix everything. Fold tightly into the jar. Pour in the boiled brine. Start sterilization (quarter of an hour), roll up. Leave the jars to cool upside down.

With bell pepper

This aromatic snack is simple and popular among housewives. Layout for 6 half-liter jars:

• 2 kg of unripe tomatoes;
• 1 kg pepper;
• 0.6 kg of onion;
• half a glass of rock salt;
• 80 g sugar;
• 180 g butter;
• a dozen peas of aromatic pepper;
• 100 g salt;
• 180 ml 5% vinegar.

Cooking:

1. Place randomly chopped tomatoes into a large saucepan (usually small fruits are cut into 4 parts, large fruits are cut smaller);
2. Remove the seeds from the pepper, cut into large strips, and place in a saucepan.
3. Place the onion cut into half rings there.
4. Mix the vegetables and sprinkle with salt and sugar, leave for a quarter of an hour so that the mixture produces juice.
5. Wait for the juice to boil, add oil and cook everything over low heat for about five minutes, covering with a lid. Just before the end, add vinegar.
6. Transfer the salad into hot, sterilized jars and close with lids.

With cucumbers and cabbage

Sometimes this appetizer is called “Danube” salad, or more often “Don” salad. Anything left in the beds in late autumn is suitable.

Here is a recipe for 1 kg of tomatoes (both green and browned and ripe ones will be used):

• half a kilogram of cabbage, onions, carrots, cucumbers;
• a dozen pieces of sweet pepper;
• two garlic heads;
• a glass of refined oil;
• 1 chili pepper;
• 1 tbsp. spoon of 70% essence;
• 3 tbsp. l. salt and 6 tbsp. l. Sahara.

Cooking:

1. Cut all vegetables so that they are approximately the same size and shape. The exception is tomatoes, which are cut into slices, and chili peppers, which are cut smaller.
2. Place in a saucepan, add salt and sugar, add vinegar and oil. When the juice is given, put it on low heat. Stir a couple of times and simmer for 40 minutes. Transfer the hot mixture into dry, treated jars, roll up and leave bottom up.

With rice

The recipe requires:

• 1.5 kg of tomatoes;
• half a kilogram of onions, carrots and peppers;
• half a glass of dry rice and sugar;
• 1 tbsp. l. salt;
• 100 g butter.

Fry the onion in oil, remove. Then fry the coarsely grated carrots. Grind the tomatoes in a meat grinder, cut the pepper into strips. Boil rice in slightly salted water. Simmer all the vegetables for 45 minutes (low boil), shortly before they are ready, add the rice and boil everything together. Place in jars and close.

With carrots and onions

For 2 kg of tomatoes:

• half a kilo of onions, carrots, bell peppers;
• 2 tbsp. l. salt;
• half a glass of oil;
• 3 tbsp. l. Sahara;
• 4 tbsp. l. table vinegar.

Chop the vegetables randomly; the tomatoes should be larger than the other ingredients. Add salt and sugar and let it brew for several hours.

Once the juice appears, cook for half an hour, stirring. Then add oil, vinegar and cook for another quarter of an hour. You can add spices - peppercorns for aroma, coriander and whatever you like.

The salad is put into jars hot and rolled up. The jars are placed bottom up and covered with a warm blanket.

In tomato juice

A simple recipe for 3 kg of tomatoes:

• 1 liter of prepared tomato juice;
• 2 medium-sized onions;
• 1-2 sweet peppers;
• 4 tbsp. l. table vinegar;
• 3 tbsp. l. granulated sugar;
• 3 tbsp. l. salt;
• a little cloves and pepper.

Boil the juice with spices and vinegar. In the processed jars, put a few onion rings, bell peppers cut into strips, randomly chopped tomatoes and pour boiling juice over everything. Sterilization lasts 15-20 minutes.

With honey and sweet pepper

A spicy and spicy snack will not be sweet at all, although it contains honey. Products for 5 kilos of tomatoes:

• a couple of pieces of hot and bell pepper;
• 3 good heads of garlic;
• greens (basil, coriander, parsley, dill);
• for brine - 1 liter of water, 1 teaspoon with honey, 2 tbsp. l salt, 1 tsp. table vinegar.

Grind garlic, herbs and pepper in a blender or meat grinder. Cut the tomatoes, pour boiling water over them and leave to cool for half an hour. Remove from water and stuff with spicy mixture. Transfer to jars. Pour over marinade made from vinegar, salt and sugar. Place for sterilization. Roll up.

With greens

A simple recipe with fermentation. For 3 kg of main vegetables:

• a lot of parsley, tarragon, dill, celery;
• 3 heads of garlic;
• coriander seeds, mustard seeds - optional;
• green leaves of horseradish, cherry, currant;
• brine at the rate of 3.5 tbsp. l. salt per 1 liter of water.

Place some of the greens and garlic cloves in a fermentation container (for example, a bucket or plastic container), then tomatoes, again a layer of spices and herbs, then tomatoes again. Pour cold brine and leave to ferment. You can eat it in a couple of weeks, but these preparations are in the cellar.

Quick recipe

This appetizer can be prepared in 1 hour. For it you need:

• 4 kg of unripe tomatoes;
• 1 kilo of onion, sweet pepper, carrot;
• 1 glass each of sugar and sunflower oil;
• 1/2 cup table vinegar;
• couple of st. spoons of salt.

Let's prepare it like this:

1. In a large basin we collect vegetables - peppers cut into strips, tomato slices, onion rings or half rings, coarsely grated carrots. Salt everything, sprinkle with sugar, pour in vinegar and oil.
2. After stirring, let it cook. Once it boils, stir occasionally and wait for the tomatoes to change color. In general, it should take about 20 minutes from boiling to being ready.
3. While the salad is stewing, wash the jars and sterilize them in any way. We transfer the hot snack into jars and seal them. They should cool under the blanket.

Spicy appetizer with green tomatoes

For a 3-liter jar of this snack you need to take:

• 2 kg of tomatoes;
• 6 sweet peppers;
• 1 pod of hot pepper;
• 1 medium garlic head;
• a good bunch of greens;
• 100 g each of sugar, table vinegar, oil;
• a couple of tbsp. spoon with a heap of salt.

Mix tomato quarters, pepper strips, hot pepper rings, garlic leaves, chopped herbs and place in a 3-liter jar. Fill the jar gradually as the vegetables settle.

Prepare the brine dressing by mixing oil, liquid honey, vinegar, salt and sugar. Shake well to dissolve and pour into a jar.

The jars must be shaken periodically to ensure the contents are evenly marinated. Three days - and the appetizer can be tasted. And it should be stored in the refrigerator.

In Korean

For 3 kg of tomatoes in this spicy appetizer, similar to regular Asian salads, you will need:

• 1 kg each of sweet pepper and carrots;
• 3 onions and 3 heads of garlic;
• 1 cup of sugar;
• 125 ml 9 percent vinegar;
• a couple of chili peppers;
• 3 tbsp. l. salt;
• 1 glass of oil;
• 3 tsp. prepared Korean seasoning.

Cooking:

1. Sterilize 6 liter jars.
2. Cut the tomatoes into slices. Chop the chili and garlic finely. Grate the carrots using a Korean carrot grater.Pepper - in strips, and onion - in half rings.
3. Mix, add sugar and salt, add vinegar and oil.
4. After an hour, mix the vegetables again, put them in jars and pour the juice there.
5. Sterilize, seal, turn over.

Multicooker recipe

Products:

• 1 kg of tomatoes;
• 1 large onion and carrot each;
• a clove of garlic and a small hot pepper;
• 3 pcs. sweet pepper;
• 1.5 tbsp. l. 9 percent vinegar;
• half tbsp. l. salt;
• 1 tbsp. l. Sahara;
• peppercorns to taste;
• 50 ml oil.

Place chopped tomatoes, strips of pepper, onion half rings, and coarsely grated carrots into the multicooker bowl. Add salt, sugar, oil and vinegar. Stir and set the simmer mode for a quarter of an hour.

When the signal sounds, transfer the boiling salad into sterile jars and roll up.

Green tomato caviar

This recipe from Ukrainian cuisine is perfect for “recycling” tomatoes that are substandard in size or shape. The caviar turns out to be nourishing, tasty, and thick enough to eat, spread on bread.

When the finished caviar yields just over 3.5 kg, you will need:

• 1 kg of onions and carrots;
• 2 kg of green tomatoes;
• 200 g refined oil;
• 1 tbsp. l. ground paprika;
• 2 tsp. ground black pepper;
• 8 tbsp. l. granulated sugar;
• 2 tbsp. l. salt;
• 4 tbsp. l. tomato paste;
• 2 heads of garlic;
• 4 tbsp. l. table vinegar.

We prepare caviar like this:

1. Grind the tomatoes or chop them in a food processor.
2. Heat the oil in a thick-bottomed container, add the green mass and cook for a quarter of an hour. Stir occasionally.
3. Meanwhile, grind the onions and carrots through a meat grinder and place in a saucepan. Continue cooking for 10 minutes.
4. Place spices, sugar and salt, finely chopped garlic, and paste into the hot mixture. Boil for about five more minutes.
5. Pour in the vinegar, mix, heat and immediately fill the steamed jars. Roll up and leave upside down until cool.

Further storage

Workpieces that are prepared hot, that is, with prolonged cooking, can be stored in the room. Salted tomatoes require cold conditions - a cellar or refrigerator. If all the recipe conditions are met and the canned food contains vinegar, then normal conditions are quite suitable for storing green tomatoes.