Green tomatoes with horseradish and garlic for the winter

The more different recipes for preparing tomatoes a housewife understands, the richer her table will be in the winter.

Canned greenish tomatoes with horseradish are prepared in the autumn, when tomatoes that did not have time to ripen before the first frost appear on sale (or in the garden).

The appetizer will amuse, first of all, spicy lovers. If you're one of them, try these tried-and-true winter tomato preparations.

Green tomatoes with horseradish and garlic

Canning greenish tomatoes with horseradish

greenish tomatoes - 5 kg
horseradish root 1-2 pieces or purchased snow-white horseradish - 3-4 tablespoons
garlic - 1 head
bitter pepper (without seeds) - 2 pcs.
reddish bell pepper - 2 pcs.
water - 2 l
salt - 50 g
sugar - 1 glass
vinegar - 200 ml
bay leaf - 3-4 pcs.

Recipe for greenish tomatoes with horseradish:

1. For the inside, grate the horseradish. Grind the peeled garlic, bitter and sweet bell peppers with a blender (cut off the stem and remove the seeds). Stir everything well.

2. Wash the green tomatoes and cut them into the middle. Place the insides slightly into the cut. Place tightly in sterilized jars with the cut side up.

3. For the marinade, dissolve salt and sugar in water, add bay leaf and pour in vinegar before boiling. Immediately fill the jars with tomatoes and close with nylon lids.

After cooling, stuffed greenish tomatoes with horseradish are stored in a cool place in the winter.

Green tomatoes with horseradish and carrots

tomatoes – 3 kg
carrots – 1 kg
1 horseradish root
garlic cloves
4 liters of water
3 table. spoons of sugar
1/2 cup salt
100 ml vinegar
3-4 pcs. aromatic, dark pepper and cloves

Recipe for pickled green tomatoes with horseradish and garlic:

1. Wash the tomatoes, cut them crosswise, small ones can be cut into two parts.

2. Peel the carrots, garlic and horseradish. Cut the carrots into 1 cm cubes, the garlic cloves into 6-8 pieces, cut the horseradish into pieces.

3. Insert 2-3 pieces of carrots and several slices of garlic into the slits. Place horseradish at the bottom of sterilized jars.

4. Place the tomatoes in jars and pour boiling water to the very top. Wait 15 minutes, drain the water, measuring the size. The proportions are indicated for 4 liters, but add another 100 ml for boiling.

5. Put salt, sugar, pepper and cloves in water and let it boil. Pour into jars for 10 minutes and drain again.

6. Boil, add vinegar, stir and pour the resulting marinade over the tomatoes.

7. Roll up the jars with boiled lids. Turn over and cool under the blanket. The tomatoes will be ready in 2 months.

Pickled green tomatoes with garlic and horseradish for the winter

5 kg tomatoes
400 g garlic
dill, tarragon and parsley
5 liters of water
400 g table salt
peppercorns
currant, cherry and horseradish leaves

How to prepare pickled greenish tomatoes with horseradish:

1. Wash the tomatoes, herbs and leaves. Cut the tomatoes crosswise or in half. Chop the greens very finely.

2. In a separate container, mix it with crushed garlic. Stuff the tomatoes with the acquired consistency.

3. Place the stuffed tomatoes in a large container, topping them with leaves and peppers.

4. Prepare a brine from water and salt by boiling for a few minutes. Cool slightly.

5. Pour over the tomatoes, cover with a plate and place a small weight. After 5 days, the tomatoes will ferment and be ready to eat. They can be stored for 3-4 months in a cool place.

Salted greenish tomatoes with horseradish “Siberian”

8-10 kg tomatoes
3 heads of garlic
3-4 horseradish roots
dark currant leaves
dill umbrellas
aromatic peppercorns
10 liters of water
700 g salt

How to cook salted green tomatoes with horseradish:

1. Wash and dry the tomatoes.

2. Peel the garlic cloves and horseradish root. Cut the horseradish into pieces.

3. Wash and dry the currant leaves and dill.

4. Sterilize the jars and place leaves, umbrellas, peppercorns, a few cloves of garlic and 3-4 pieces of horseradish on the bottom of each.

5. Fill the jar with tomatoes, cover the top with the same layer of seasonings as on the day.

6. For the brine, boil water and dissolve the salt in it. Cool to 80-85 degrees, pour over the tomatoes.

7. Close the jars tightly or roll up with boiled metal lids. Cool and store in the cellar after 1-2 days.

Recipe for greenish tomatoes with horseradish and garlic

The recipe for greenish tomatoes with horseradish is not limited to pickling vegetables in a barrel. The medicinal root in combination with unripe tomatoes is harmonious and allows you to get tasty snacks, sauces, and salads. Recipes with marinades are the calling card of Slavic housewives. In the middle of winter preparations, almost all ladies can find vigorous “horseradish”, “horseradish”, “horseradish” and other dishes with horseradish.

The secret of making horseradish from greenish tomatoes
Recipes for greenish tomatoes with horseradish for the winter
Traditional horseradish made from greenish tomatoes with garlic
Seasoning of greenish tomatoes with horseradish and hot pepper
Winter green tomatoes with bell peppers
Canned greenish tomatoes with horseradish and dill
Recipe for horseradish from greenish tomatoes with vinegar
Green tomatoes with horseradish, garlic and carrots
Terms and conditions of storage
Conclusion

The secret of making horseradish from greenish tomatoes

There are many recipes for making snacks containing horseradish. In any home, some kind of inimitable zest is added to the list of ingredients, which gives the dish a new taste, a personal touch. The only thing that connects both recipes is a pleasant bitterness and a warming effect.

Grinding horseradish root is difficult, but possible. Since this dish of state cuisine has been popular since the 16th century, people have learned to cope with this difficult task:

After soaking in water or freezing, horseradish is easier to clean;
To remove the skin from tomatoes, just put them in boiling water;
The choice of garlic cloves should be based on personal taste: small - evil, large - special;
so as not to choke and cry when grinding the root, a bag is secured at the place where the cake comes out of the meat grinder;
you can use a blender to crush the root;
processed horseradish is not suitable for long-term storage; the problem can be solved if the mixture is sterilized (boiled for a quarter of an hour).

Recipes for greenish tomatoes with horseradish for the winter

There are several methods to prepare horseradish snacks. Possible options:

Boiled.
No cooking.
Having undergone fermentation.

Traditional horseradish made from greenish tomatoes with garlic

The recipe for tomato sauce with horseradish is simple and does not take much time. For this you will need:

tomatoes – 1.5 kg;
garlic cloves – 125 g;
horseradish root without skin – 125 g;
large salt - 40 g (one and a half tablespoons);
sweet sand - 0.5 tbsp. l;
sterilized jars;
nylon covers.

Seasoning of greenish tomatoes with horseradish and hot pepper

For lovers of spicier dishes, horseradish is prepared with the addition of bitter pepper. To create a recipe, you need to take:

greenish tomatoes - 1 kg;
hot pepper – 100 g;
parsley - a bunch;
garlic – 100 g;
peeled horseradish root – 50;
sugar – 60 g;
salt – 1 – 2 tsp;
vinegar (optional) – 80 g.

The output should be 3 cans (0.5 l). The dishes are prepared in advance and sterilized.

All vegetables are washed, dried, crushed using any easily accessible method. Salt, sugar, and vinegar are added to the resulting mass. Knead until smooth and place in containers. Store at +5 degrees.

Winter green tomatoes with bell peppers

Tomatoes with bell peppers and horseradish root give a bitter-sweet taste when mixed. To prepare the recipe you will need:

horseradish root, peeled;
reddish bell pepper;
garlic cloves;
chilli.

All components are taken in equal proportions and crushed using a meat grinder. After adding salt, the homogeneous slurry is placed in a sterile container. Store under nylon covers at +5. The recipe is convenient because the amount of ingredients can be adjusted depending on preferences. For example, the heat of chili can be reduced to a minimum.

Canned greenish tomatoes with horseradish and dill

This snack is stored either in a saucepan or in a bucket. You can also put greenish tomatoes in jars.

tomatoes;
heads of garlic – 1.5;
peeled horseradish root – 50 g;
dill - a bunch;
vinegar (9%) – 100 g;
sweet sand – 200 g;
salt – 1 tbsp. l;
peppercorns – 1 tsp;
parsley – 1 bunch;
water – 1 l.

To prepare the brine:

Combine water, vinegar, sugar, salt, herbs, horseradish root. Simmer over moderate heat until boiling. Scores are made in any tomato for stuffing with slices of garlic. Tomatoes are placed in sterilized jars, filled with brine, and sealed with lids.

Recipe for horseradish from greenish tomatoes with vinegar

The recipe with the addition of vinegar makes it possible to extend the shelf life of the savory sauce. For production you will need:

unripe tomatoes – 1 kg;
peeled horseradish root - medium, one;
large head of garlic - 1;
large salt - 1 tbsp. l;
granulated sugar – 2 tbsp. l;
table vinegar (6%) – 2 tbsp. l.

Vegetables are washed, dried, crushed using any easily accessible method. After dissolving the sugar and salt, add vinegar, combine and place in sterilized containers. After a day of storage in the refrigerator, the product can be consumed.

Green tomatoes with horseradish, garlic and carrots

The recipe is popular and has long amused spicy lovers. The twists look elegant; the greenish tomato itself can be a worthy decoration for a formal table.

unripe tomatoes – 1.5 kg;
peeled horseradish root – 1;
garlic cloves – from 1 head;
carrots – 1 kg;
sweet sand – 1.5 tbsp. l;
salt – 50 g;
allspice, cloves – 4 each;
vinegar – 50 ml;
water – 2 l.

Vegetables are washed. Any greenish tomato is cut crosswise in the tail area.
Carrots, horseradish root, garlic get rid of the skin.
Carrot slices and garlic slices are inserted into the notches.
Pieces of horseradish root are placed at the bottom of the containers.
The tomatoes are placed tightly in the container.
Cover with boiled water and drain after a quarter of an hour.
Spices, sugar, salt are added to the water, boiled, and drained after 10 minutes.
Add vinegar and pour in one last time.
They're rolling up.

Tasting can be carried out two months from the moment of twisting.

Terms and conditions of storage

The shelf life of homemade snacks varies depending on the production method. Sterilization extends the shelf life of preservation. There is a version that you can increase the shelf life and properties of the product by preparing greenish tomatoes with horseradish and adding streptocide pills to the recipe.

When placing sauces on the shelves of the refrigerator, you need to know that the product can spoil, because some processing methods are not designed for long-term storage:

After sterilization, the sauce is stored for up to 3 years;
fresh without additional treatments - 6 months.

It is allowed to store blanks in the basement provided that a good temperature is maintained (not higher than +5). From time to time, home cellars cannot withstand severe frosts. In this case, you should cover the dishes with horseradish with felt.

If the freezer in the refrigerator is free, you can store the freshest horseradish in it without losing valuable parameters of the product. For portion freezing, molds for producing candies and ice are used.

If there is no space for jars, it is possible to store sauces without a refrigerator:

a product that has undergone fermentation according to the recipe is perfectly preserved in an apartment or private home;
if the loggia is closed and there is no possibility of sub-zero temperatures, you can store the workpieces inside.

The shelf life and taste properties of goods depend on almost all reasons, where the condition of the container plays an important role in obtaining the final result:

containers for laying out sauces must be clean, made of glass and not huge in size;
all containers are previously sterilized;
if a raw product is being prepared, the jars are closed with a tight lid;
Plastic containers are only suitable for fermented sauce.

The housewife herself describes how to create supplies for the winter. The gastronomic preferences of family members are taken into account here. The fundamental condition is that the lids must be rolled up with a key, or tightly closed. In an open jar, the product does not retain its taste and beneficial properties for a long time.

Conclusion

A recipe for greenish tomatoes with horseradish will help you find a way out of a situation where the tomatoes have not yet ripened, but the hydrometeorological center predicts frost. Green tomatoes are included in recipes for unique sauces, and the addition of horseradish root saturates the product with useful substances. Horseradish from greenish tomatoes for the winter, prepared according to one of the proposed recipes, will certainly please your family and friends.

Greenish tomatoes with horseradish – 6 recipes for the winter

Greenish tomatoes make good canned food. Unripe tomatoes and horseradish root can be used to make delicious salads, snacks and sauces.

Good to know

To make blanks, you can use tomatoes that are 100% greenish but have already reached normal size, or tomatoes that have already begun to turn brown. It is necessary to select only healthy fruits without signs of spoilage for canning.

The 2nd ingredient of the preparation is horseradish root. The roots need to be washed, cleaned and washed again. This product contains a lot of essential oils that irritate the eyes, so crushing the root is necessary taking this into account.

Green tomatoes stuffed with garlic and horseradish

A very tasty and special appetizer that will successfully complement even a festive table.

greenish tomatoes;
horseradish;
garlic;
parsley.

Green tomatoes in halves, marinated with horseradish

This snack option should be served with meat dishes. The quantity of goods is enough to produce 2-liter cans of canned food.

unripe tomatoes – 1.2 kg;
horseradish root – 60 g;
bell pepper – 2 pods;
garlic – 7-8 pcs.;
parsley – 0.5 bunch;
water – 650 ml;
salt – 40 g;
sugar – 3 tbsp. l.;
vinegar (9%) – 4 tbsp. l.

Wash the tomatoes, dry them and cut them in half, cutting out the stem. Grind the peeled horseradish root, garlic and bell pepper in a blender or pass through a meat grinder. Transfer the crushed mixture to a bowl and mix with finely chopped parsley.

Place a small amount of horseradish mixture on the bottom of unstained jars, tightly place the tomato halves with the cut side down, shifting the rows of tomatoes with the horseradish consistency.

Prepare the brine by boiling water with salt and sugar. Remove it from the heat and pour in the vinegar. Pour the marinade into jars. Sterilize the jars with the preparation for 10 minutes.

Spicy seasoning made from greenish tomatoes with horseradish and hot pepper

Spicy lovers can prepare this seasoning; it combines perfectly with meat dishes. To make 3 half-liter cans of canned food you will need:

green tomatoes – 1 kg;
hot chilli pepper – 100 g;
parsley – 1 bunch;
peeled garlic – 100 g;
peeled horseradish root – 50 g;
sugar – 60 g;
salt – 1.5 tsp;
vinegar (6%) – 80 ml.

Wash, peel and chop the vegetables. It is most convenient to use a blender, but you can also use a meat grinder. If you want to prepare a very spicy seasoning, then you do not need to remove the seeds from the hot pepper. If you remove the seeds, the taste will be softer.

Add salt and sugar to the prepared vegetable mass, stir until completely dissolved. Then pour in the vinegar and stir again. Place in clean, dry jars and cover with plastic lids. Keep refrigerated.

Green tomato salad with horseradish

A special salad that can be served as an appetizer or used as a side dish.

green tomatoes – 4 kg;
peeled garlic – 100 g;
bell pepper – 4 pods;
horseradish root – 60 g;
sugar – 1 glass;
salt – ¾ cup;
vinegar (6%) – 1 glass.

Wash the tomatoes and dry them. Cut as for an ordinary salad and place in a large bowl or other suitable container.

Peel the bell pepper from the seeds and peel the garlic. Wash the horseradish and cut off a thin layer of skin. Chop the pepper, horseradish and garlic randomly and grind in a blender until smooth. Add this mixture to the chopped tomatoes.

Add salt, sugar and vinegar to vegetables. Mix carefully. Leave the salad on the table for 8-10 hours. Place the salad in jars along with the released juice. You can cover the jars with plastic lids and store in the refrigerator. If long-term storage is expected, then the jars must be sterilized in bubbling water for 20 minutes (for jars with a capacity of 0.5-0.75 liters). After this, the jars are closed hermetically.

Salted greenish tomatoes with dill and horseradish

Greenish cherry tomatoes or just small unripe fruits are perfect for making this preparation.

unripe small greenish tomatoes - how many will fit into a liter jar, approximately 500-600g;
water – 0.5 liters;
sugar – 20 g;
salt – 20 g;
horseradish – 20 g;
fresh dill - 0.5 huge bunch;
dark currant or cherry leaves - 5-6 pcs.

Carefully wash the tomatoes and herbs. Wash the horseradish root very carefully with a brush, do not peel it. Cut into rings.

Place a little horseradish, currant and cherry leaves, and chopped dill on the bottom of the prepared jars. Lay out the tomatoes, sprinkling any layer with coarsely chopped dill.

Boil water, add salt and sugar. Let it simmer for 2-3 minutes. Pour the hot brine into the jar. Sterilize the jars in boiling water for 15 minutes, then roll up the lids tightly.

Green tomatoes with horseradish and bell pepper

Marinated green tomatoes with horseradish and bell pepper are a good appetizer or addition to meat dishes.

For 1 liter jar:

unripe tomatoes – 500 g;
horseradish root – 1 pc.;
sweet bell pepper – 2 pods;
garlic – 3-4 cloves;
water – 200 ml;
salt – 20 g;
sugar – 20 g;
vinegar (9%) – 1 tablespoon.

Prepare vegetables - wash, remove bell peppers from seeds and stalks. Cut the tomatoes in half, remove the stem. If the fruits are large, then they can be cut into 4 parts.

Prepare the dressing. To do this, peel the horseradish root and garlic, and together with the bell pepper, pass through a meat grinder or grind in a blender. Place the tomato halves into the prepared jar, layering them with spicy dressing.

Prepare the marinade by mixing water, vinegar, salt and sugar. Boil. Pour the hot marinade into the jar. Sterilize for 10 minutes.

Recipes for freshly made green tomatoes

If there are unripe tomatoes left in the garden, you can use the vegetables to make a tasty snack. There are a huge number of recipes for quickly making greenish tomatoes: vegetables are pickled, salted, stuffed with garlic and spices, preserved without sterilization with sweet pepper or mustard.

With all this, it is possible not only to prepare a tasty preparation from tomatoes, but also to preserve all the usefulness of the product, which is lost during long-term heat treatment.

Spicy green tomato appetizer

How to quickly and deliciously marinate freshly made green tomatoes, spending only 10 minutes?

We take the following products:

Tomatoes – 1 kg
Garlic heads – 2 pcs.
Pods of bitter pepper – 1 pc.
Vinegar – 50 ml
Salt – 30 g
Sunflower oil – 1 tbsp.

Green tomato appetizer

Mark your time and let's get started:

Prepare “milk ripe” tomatoes, which can be identified by the whitish color of the fruit. Wash the tomatoes, remove the stems. Dry the vegetables and cut into slices.

Lightly salted greenish tomatoes in a pan

Lightly salted greenish tomatoes are one of the most delicious preparations. Due to the fact that the vegetables are cooked quickly, the taste of the snack is not as sour as when fermented. You need to choose small tomatoes for harvesting so that they have time to salt during the day. This special treat is perfect for both a formal table and an everyday lunch.

Tomatoes – 2 kg
Salt – 1.5 tbsp.
Sugar – 3 tbsp.
Water – 1.5 l
Vinegar – 1 tbsp.
Garlic cloves – 3 pcs.
Pods of bitter pepper – ½ pcs.
Bunches of dill – 1 pc.
Ground dark pepper - to taste

The process of making lightly salted snacks:

Dissolve salt, sugar and vinegar in cool boiled water.
Wash the tomatoes well, remove the stems and dry the fruits.

Attention! Before harvesting, pierce the greenish tomatoes in several places and place them in cool water for half an hour. In this way, you can get rid of nitrates in vegetables and speed up the pickling process.

Peel the garlic cloves and pass through a press. Rinse the greens and dry them.
Place ½ of the herbs and chopped garlic on the bottom of an unsealed and dry pan. Place tomatoes and capsicum rings tightly in a bowl. Pepper the preparation and cover with the remaining herbs.
Pour cool brine over the tomatoes. Close the container with a lid and place in the refrigerator.

Attention! The brine should completely cover the tomatoes.

The snack will be ready the next day.

High quality tomatoes in a bag

The quickest recipe for preparing tomatoes is suitable even for a festive table. Tomatoes with garlic and dill are prepared so simply that they will become a favorite delicacy of almost all housewives.

Tomatoes – 1 kg
Dill, parsley – 2 bunches.
Garlic heads – 3 pcs.
Salt – 1 tbsp.
Sweet sand – 1 tsp.
Red pepper pods – 1 pc.

The process of making a frisky snack

Prepare the tomatoes: rinse, drain, cut off the stems together with the attachment point, and scrape out the pulp.
Rinse the greens, dry well and cut. Grind the pepper together with the seeds. Peel the garlic cloves, rinse and cut into thin slices. Mix prepared ingredients in a bowl.
Stuff tomatoes with a mixture of pepper, herbs and garlic
Carefully arrange the tomatoes on a plate. Sprinkle vegetables with sugar and salt. Place the workpiece in a bag or wrap it in cling film. Tie the bag tightly and shake lightly to distribute the spices sparingly.
The pickling will be ready on the fourth day.

Quick-salted tomatoes with mustard and horseradish

This unusual recipe for salted greenish tomatoes with horseradish and mustard will delight you not only with its quick preparation, but also with its unsurpassed taste properties.

Tomatoes – 2 kg
Sweet sand – 4 tbsp.
Salt – 4 tbsp.
Dry mustard – 4 tbsp.
Water – 4 l
Dill umbrellas – 4 pcs.
Horseradish leaves – 2 pcs.
Hot pepper -2 pcs.
Flavored peppercorns – 6 pcs.

Method for making salted tomatoes

To prepare the preparation, prepare carefully washed and dried tomatoes without stalks. Prick the tomatoes with a fork or toothpick for the quickest pickling. Cut the pepper into slices, peel the garlic and cut into slices. Wash the horseradish leaves and tear them with your hands.
Prepare a cool brine by adding salt, mustard and sugar to purified boiled water.
Place herbs, tomatoes, garlic and peppers in layers in a salting container. Pour brine over everything. Place a plate on top of the tomatoes and apply pressure.

At room temperature, vegetables are salted in 4 days. After this, the tomatoes can be placed in jars and taken out into the cold, closing the containers with nylon lids.

Pickled tomatoes

The traditional recipe for a marinated appetizer made from greenish tomatoes involves the introduction of garlic, which will give the preparation aroma and a slight pungency.

Green tomatoes in jars

Tomatoes – 1 kg
Garlic cloves – 10 pcs.
Carrots – 2 pcs.
Bunch of parsley – 1 pc.
Hot pepper – 1 pc.
Water – 600 ml
Salt – 30 g
Sugar – 50 g
Dried dill – 1 tsp.

The process of making pickled snacks

Rinse the tomatoes with cold water, dry and cut into small slices.
Separate the garlic from the husks and cut into transparent slices.
Peel the carrots, wash and grate on a grater with large teeth.
Rinse fresh herbs with water, dry and chop with a knife.
Place the prepared ingredients (tomatoes, garlic, herbs and carrots) in layers in sterile jars. Place crushed chili peppers in the outermost layer.
Prepare the brine separately. To do this, dissolve salt and sweet sand in water. Boil the liquid and simmer until the bulk ingredients are completely dissolved. At the end add dried dill.
Pour bubbling brine into jars of vegetables. Cover the containers with lids and leave for a day.

After the time has passed, you can serve the finished appetizer to the table.

Frisky tomatoes for the winter without sterilization

Preserving pickled green tomatoes for the winter without sterilization will not be difficult if you use this recipe. Thanks to the use of bell pepper, the vegetables turn out to be sweetish in taste, crispy and fragrant. For extra spiciness, you can add a slice of chili pepper to each jar.

Tomatoes – 1.5 kg
Bell pepper – 0.3 kg

Water – 1 l
Sugar – 4 tbsp.
Salt – 3 tsp.
Vinegar – 100 g.

The method for preparing greenish tomatoes for the winter is as follows:

Prepare washed and dried tomatoes without stems.
Separate the bell pepper from the seeds and tail, rinse and cut into slices.
Place vegetables in sterile jars.
Boil water in a kettle.
Pour boiling water over the vegetables and leave for 20 minutes. Drain the water and boil again. Pour boiling water over the tomatoes and peppers again and cool the liquid. Then pour the water into the pan, add salt, sugar, vinegar per 1 liter of water. Bring the marinade to a boil and pour into jars.
Seal the jars with disinfected lids. Store tomatoes prepared for the winter according to this recipe without sterilization in a cold, dark place.