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 green 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.

Attention! For the preparation, you can take not only greenish tomatoes, but also add brown ones.

Peel the garlic cloves and puree in a blender.
Rinse the capsicum with water, cut into pieces and also grind in a blender.

Attention! To create a less spicy snack, remove the seeds from the pepper.

Place the crushed tomatoes in a deep container and mix with garlic and capsicum. Add vinegar, oil and salt to the appetizer, stir well. Leave the vegetables and let the juice sit for 15-30 minutes.
Compact the workpiece into glass jars. Pour the resulting juice into jars. If there is not enough water in the jar, add cool boiled water. Shake containers with unripe tomatoes well. Taste the brine and add a little salt if necessary.
Close the jars with nylon lids and put them in a cool place. You can taste the spicy appetizer the next day, flavored with olive oil and sprinkled with herbs.

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 cover the tomatoes one hundred percent.

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 along with the attachment point, scrape out the pulp.
Rinse the greens, dry well and cut. Grind the pepper along 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 green tomatoes with horseradish and mustard will amuse 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 pickled appetizer made from green 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 green 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.

Marinated greenish tomatoes for the winter in jars with garlic and carrots

At the end of the vegetable season, greenish tomatoes are often left in our garden, and you don’t know what to do with them. So, I was going to make a selection of recipes and prepare pickled greenish tomatoes for the winter. And we will prepare pickled greenish tomatoes according to the following recipes.

Marinated greenish tomatoes in Georgian style for the winter

Based on two 1 liter jars.

We need:

1 kg green tomatoes
2 tbsp sugar
1 carrot
3 tbsp. vinegar 9%
1 pod of bitter pepper
2 cloves garlic
1 tbsp. salt
700 ml water

Manufacturing:

1. First prepare the filling. Grind bitter pepper (without seeds), carrots and garlic in a blender.

2. Wash the tomatoes, cut them crosswise, not all the way, and put the filling into the tomato. Place in sterilized jars.

3. Pour sugar and salt into measured water, set to boil, after dissolving the sugar and salt, pour in vinegar.

4. Pour the finished marinade into the tomatoes, cover the jar with a lid and sterilize for 10 minutes. Next, we twist the jars, turn them over and wrap them for a couple of hours, then let them cool.

Spicy pickled greenish tomatoes

Based on 6 liter cans

We need:

5-6 kg green tomatoes
1 kg carrots (to taste)
1 head of garlic
1 bunch of parsley
12 pcs bay leaves
30-40 pcs peppercorns
hot pepper to taste

For the marinade:

3 liters of water
1 tbsp sugar
0.5 tbsp salt
2 tbsp. vinegar essence 70%

Manufacturing:

1. We take medium-sized greenish tomatoes so that they can easily fit through the neck of the jar. We cut them crosswise, not all the way.

2. Peel the carrots and garlic and cut them into thin slices, and tear the parsley leaves from the stem. We form the following piles: carrots, parsley leaves and garlic.

3. Stuff greenish tomatoes with these piles, placing them in the cut.

4. In a sterilized jar, put two bay leaves, 6-8 dark peppercorns, crushed hot pepper (to taste), add tomatoes. Pour in boiling water and leave covered for 10 minutes.

5. Next, drain the water and prepare the marinade. Add sugar, salt to 3 liters of water and boil until they dissolve, add vinegar essence. Carefully pour the bubbling marinade into the jars and roll up the lids. Banks, turn over and wrap.

Tomatoes can also be sterilized by pouring hot brine over them: - 5 liters. water 200 g salt, 400 g sugar, and sterilize a 3 liter jar for 10 minutes, then pour in 1 tsp. vinegar essence 70% and roll up. Such tomatoes are ideally stored in an apartment.

Marinated green tomatoes with pepper and garlic

Based on two 2-liter jars

We need:

3 kg green tomatoes
3 large heads of garlic
3 hot peppers
3 bay leaves
10-12 peppercorns
2 pcs dill umbrellas

For the marinade:

for 1 liter of water
1 tbsp. with a heap of salt
3 tbsp. sugar, with a small slide
6 tbsp. vinegar 9%

Manufacturing:

1.Finely chop the parsley. Grind hot pepper and garlic in a blender. Mix everything until smooth.

2. We cut greenish tomatoes and fill them with the consistency given to us.

3. Place dill, bay leaf, peppercorns in a jar (sterilized), and place tomatoes of various sizes tightly on top. Pour in the prepared boiling water and close the lid, let stand for 20 minutes.

4.Next, drain the water, add salt, sugar, vinegar and prepare the marinade. Pour the bubbling marinade into jars and screw on the lids. Turn the jars over and wrap them warm. We take it to the basement when it has completely cooled down.

Greenish, cool-salted tomatoes, like barrel tomatoes

Yield: one 3-liter jar

We need:

2-2.5 kg green tomatoes
2 leaves of horseradish
3 hot peppers
1 horseradish root, palm sized
1-2 bell peppers, not huge
9 cloves garlic
5 leaves of cherries and currants
5-6 peppercorns

For the brine

1.2 liters of water
3 tbsp. l. with a heap of salt

Manufacturing:

1. Put in the jar:

- currant and cherry leaves;

- horseradish leaves cut in half;

- bell pepper, cut into small pieces 3 x 3 cm;

-horseradish root, cut into strips;

2. Peel the greenish tomatoes from the stalk, and put pieces of garlic into the cut out funnel.

3. For a cool marinade, we will use filtered or well water. To determine the amount of water, first pour it into the jar and then drain it. Next, add salt to the water, stir until completely dissolved, then pour it back into the jar. Cover with a nylon lid and take it to the basement. Try tomatoes in a month.

Korean pickled greenish tomatoes, spicy

We need:

1 kg green tomatoes
3 hot peppers, various colors
1 large sweet pepper
1/4 tsp. ground hot pepper
8-9 cloves of garlic
50 ml vinegar 9%
50 ml vegetable oil
1 tbsp. heaped salt
2 tbsp. heaped sugar

Manufacturing:

1. Cut the tomatoes into 6 parts, remove the stem from large ones, and put them in a bowl.

2. Cut hot peppers into strips measuring 2 x 1 cm, sweet peppers - a little larger. Squeeze the garlic through the garlic press. And put all these ingredients in a bowl with the tomatoes.

3. Next, put salt, sugar, vegetable oil and vinegar in a bowl. Stir and let sit for 30 minutes until juice forms.

4. Then transfer the mixture into containers (sterilized) and roll up. We take it out into the cold.

If we want to test the tomatoes earlier, we put them in the refrigerator for 12 hours, after which we can taste them.

Canned greenish tomatoes for the winter

Based on the yield of 2 2 liter cans

We need:

4 kg green tomatoes
2-3 dill umbrellas
1 bunch of parsley
6 cloves garlic
1 horseradish root

For the brine:

2.5 liters of water
100 g salt
200 g sugar
250 ml vinegar 9%

Manufacturing:

1. Put dill, chopped parsley, garlic, horseradish root into a jar, put it all on the bottom.

2. Cut the tomatoes crosswise into 4 parts and place them on top of the greens.

3. Pour boiled brine into jars of tomatoes and set to sterilize, covering with lids. Sterilize for 15 minutes and close tightly. We wrap the jars warm for 12 hours, then cool them.

Green tomato salad for the winter 2 recipes

1st recipe

We need:

3 kg green tomatoes
1 kg sweet pepper
1 kg carrots
1 kg onions
1 kg burgundy tomatoes
500 g sunflower oil
salt and sugar to taste

Manufacturing:

These products yield 5 liters. salad

1.Prepare vegetables for the salad: cut tomatoes, onions, and sweet peppers into half rings. Grate the carrots and reddish tomatoes on a large grater. Mix everything, add sugar and salt to taste, put it on the fire, and note the time from the moment it boils. Boil under the lid for exactly 1 hour over medium heat.

2. 15 minutes before the end of cooking, add vegetable oil. Transfer the salad into prepared jars, seal, and wrap warm.

You can sterilize the salad, but then leave all the chopped vegetables for 4-6 hours to release the juice, then transfer them to jars and sterilize for 40-50 minutes. Air cooling.

2nd recipe

We need:

10 l bucket of tomatoes

For the brine:

5 l. water
1 cup (200 g) salt

For seasoning:

20 pieces of reddish bell pepper
300 g garlic
1 tbsp. Sahara
1 tbsp 9% vinegar
0.5 l vegetable oil
salt to taste

Manufacturing:

1. Cut the greenish tomatoes into 4-6 pieces, place them in a bowl and fill them with bubbling brine. Let stand for 3-4 hours (the bitterness will go away), after cooling, drain the brine.

2. Prepare the seasoning: grind bell peppers and garlic into a meat grinder or blender, add sugar, vinegar and vegetable oil, add salt to taste, and put on the stove.

3. After the seasoning boils, add tomatoes to it and boil for 20 minutes. Place into jars and roll up. Wrap yourself in a warm blanket.

Green tomato appetizer for the winter

Preparation time: 30 min.

Production time: 10 min.

Number of servings: 20 pcs.

Ingredients

Preparing a green tomato appetizer for the winter

My mother-in-law again gave me green tomatoes, as it turns out she hasn’t picked everything from the garden yet. I was about to make a new batch of snacks that I prepared not so long ago. Somehow it quickly disappeared from us, so it’s time to cook some more. A very tasty appetizer: it goes well with meat dishes and goes well with side dishes, it’s spicy and piquant.

If you have any green tomatoes left, be sure to make this appetizer.

How to prepare “Green tomato appetizer for the winter” step by step with photos at home

To prepare the appetizer we will need green tomatoes, bell peppers, garlic, hot peppers, sugar, salt, parsley, vinegar and sunflower oil.

Depending on the size, cut the tomatoes into 2-4 parts, if very large, then into slices. Cut out the stem. I weighed the tomatoes that were already chopped, because some had to be trimmed too much.

Peel the garlic. Cut the pepper into 2 halves, remove the seeds. Hot peppers can also be eaten without seeds or simply cut off the stem and consumed completely. Then the snack will be the most vigorous. Place vegetables in a food processor bowl.

Using the “sharp knife” attachment, twist the vegetables, but not very finely. If there are large chunks left, that's okay.

Place the chopped tomatoes in a saucepan, add the pepper mixture, sugar, salt, chopped parsley, oil and vinegar.

Thoroughly mix the contents of the pan and leave in a warm place for 4-5 hours, stirring occasionally.

Then place the tomato appetizer in dry, sterile jars, cover with nylon lids and put in the refrigerator for 1 day. The jars need to be shaken from time to time. You can try the snack every other day, but after 2-3 days it will be even tastier. Bon appetit!

Tomato appetizer with garlic and cheese: 5 recipes

When the middle of summer comes and the first colorful, sweet and fragrant tomatoes are collected at the dacha, a natural desire arises to cook them as often as possible. Tomatoes with garlic and cheese are one of the main dishes, where tomatoes are used as the main ingredient in various salads or appetizers.

Traditional recipe

The combination of tomatoes with garlic and cheese has become one of the most popular options in cooking. This appetizer is prepared in almost a matter of minutes, and the ingredients for it are available at any time of the year.

For many years now, it has been a constant favorite among all lovers of the spicy, rich taste of cheese and garlic with the sweetish taste and smell of real tomatoes, recently picked from the garden and as if soaked in the sun.

There are many options for this snack, where eggplant, zucchini, or even greenish tomatoes are added as the main ingredient.
The most common and easy-to-make version of this snack is tomatoes with cheese and garlic. For this you will need:

8-10 medium-sized tomatoes, preferably similar in shape;
250 g of any hard cheese;
1-2 cloves of garlic;
mayonnaise.

You can prepare two versions of this appetizer - a quick appetizer of tomatoes with cheese. Creating it will take only 10 minutes, and is the most unique option that will decorate a gala table or a Sunday home dinner.

In both options, tomatoes should be consumed with a dense structure, not overripe. When cutting, they should not lose their shape.

If you have vegetables of different colors at home, for example, reddish, yellowish and orange, then the appetizer dish will look very bright and elegant on the table. It is better to take cheese for such an appetizer with a rich taste, in this case the result will be tastier.

Step by step instructions

So, option 1 .

Carefully wash the selected vegetables and use a sharp knife to cut any tomato into circles approximately 0.7 - 1.0 centimeters high.
Grate the cheese. This can be created either on a small or large grater, it is a matter of taste for each housewife.
Peel the garlic cloves, wash and crush with a press or finely chop with a very narrow knife. The amount of garlic is also selected according to taste, because not many people will like the very spicy taste of the snack.
Mix cheese, garlic and mayonnaise in a separate bowl. You can add one boiled egg, grated on a small grater, to the resulting sauce. The appetizer will turn out to be the softest, and its taste will have a different color.
Place sliced tomato circles on the prepared dish and place a full teaspoon or tablespoon of sauce on each circle. Sprinkle the finished appetizer with finely chopped herbs on top and serve.

The second version of the snack contains the same ingredients as in the first case. The only difference is the shape of the cooked tomatoes.

Wash the tomatoes thoroughly and cut off the top with a sharp knife. Using a teaspoon, scoop out all the pulp from the vegetables and lightly add salt.
The rest of the process is no different from the first option, except that you need to stuff the cooked tomatoes with the sauce.

For lovers of spicy taste, we can recommend adding a little freshly ground dark pepper and finely chopped nuts (hazelnuts, pine or walnuts) to the sauce. You can use processed cheese instead of hard cheese.

Beforehand, keep the cheese in the freezer for a couple of minutes. There are many options for making such a snack. The taste will be slightly different each time, so it makes sense to prepare all the options in order to choose the one you like best.

With added greens

This is a very tasty combination of ingredients that can become a real decoration for any table. To make it you need:

small oblong tomatoes, for example, cream varieties;
2 pcs. processed cheese;
a couple of hard-boiled eggs;
several cloves of garlic;
a bunch of fresh dill;
a bunch of fresh sorrel;
mayonnaise;
ground dark pepper, salt to taste.

Grate the eggs and melted cheese on a small grater.
Peel the garlic and finely chop it with a sharp knife or pass it through a press.
Wash the tomatoes and cut them into a cross, but not all the way through. Carefully scoop out the pulp with a spoon.
Finely chop the greens.
Mix eggs, cheese, garlic, herbs, dark pepper and mayonnaise. Fill the tomatoes with this sauce, you get some kind of imitation of flowers.

Place the sorrel on a dish as flower leaves and arrange it in the tomatoes in the form of a bouquet.

With the addition of eggplant

As an option for a frisky treat in the summer, you can prepare an appetizer of eggplant with tomatoes and garlic.

Wash and dry the eggplants and tomatoes. Cut the vegetables into circles 0.7 cm wide, sprinkle the eggplants with salt and leave for half an hour so that the bitterness comes out.
Meanwhile, pour vegetable oil into a preheated frying pan and lightly fry the tomatoes on both sides. Place the finished mugs on a plate, and fry the eggplants on both sides in a frying pan.
Peel the garlic and pass through a press.
Place eggplants and tomatoes alternately on a dish, sprinkle chopped garlic, herbs, and ground black pepper on top.

So that the eggplants are saturated with tomato juice and the smell of garlic, you need to let the dish sit for half an hour in a cold place.

This appetizer of eggplant with tomatoes and garlic can be stored in the refrigerator for a number of days.

With the addition of zucchini

A similar version of a quick snack can be prepared using young zucchini instead of eggplant. In this case, after cutting, you need to leave the zucchini for 20 minutes to drain off excess liquid. Only after this, bread the zucchini in flour and fry.

This way they will crisp up slightly and have a normal shape, and not spread out on the plate.

Cut the tomatoes into circles and lightly fry on both sides.
Place a layer of zucchini on a dish, place a tomato on top of each of them, and sprinkle with garlic passed through a press. Salt and pepper to taste.
You can add mayonnaise by spreading layers between zucchini and tomatoes or decorating with a mayonnaise pattern on top of the vegetables.

Sprinkle everything with finely chopped herbs and serve. This dish is called zucchini appetizer with tomatoes and garlic.

With greenish tomatoes

Fans of unusual recipes can prepare an unusual snack made from green tomatoes with garlic. For production you will need:

1 kg of green tomatoes;
2.5 tbsp. salt;
0.5 l of water;
250 ml of ordinary 9% vinegar;
head of garlic;
a large bunch of dill.

Cut the tomatoes into slices, finely chop the dill and garlic. At this time, boil water with salt. Add vinegar to the water and pour the marinade over all the vegetables and spices.

It is important to use a particularly hot marinade, because this is necessary to decompose the solanine found in green tomatoes. After cooling, place the dish with vegetables in the refrigerator to marinate for an hour and then serve.