Salted green tomatoes - 8 recipes for the winter in jars

Often, after a successful summer season, you can see a lot of green tomatoes that have not yet matured on the site. There are many ways to prepare this variety of tomatoes, but today we are going to tell you how delicious canning green tomatoes can be for the winter.

Cold salted green tomatoes in jars

Salted green tomatoes are an excellent appetizer for any dish and an excellent ingredient for various salads and pickles. In winter, they are especially good due to their high content of beneficial micronutrients.

Cooking time: 30 days.

Cooking time: 30 min.

Servings - 6.

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  We wash the tomatoes and remove the tails from them.
• 
  We wash the leaves and herbs, peel the garlic.
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  Put a small amount of greens in a sterilized jar, put tomatoes on top and a little more greens, pepper and garlic.
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  Lay out the leaves of currant and horseradish, as well as dill on top.
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  Dissolve the salt in water and fill the tomatoes with cold brine.
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  The brine should reach the very neck.
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  We heat the plastic lid in hot water and close the jar tightly.
• 
  We leave the tomatoes in a cool place for about a month. Bon Appetit!

Salting green tomatoes without vinegar and without sterilization

Not everyone likes the taste of canned vinegar, and if you are one of that number, then this recipe is for you. Such green tomatoes turn out to be very tasty and somewhat resemble barrel tomatoes, but the main thing is that even without the addition of vinegar, they will be stored all winter.

Cooking time: 14 days.

Cooking time: 60 min.

Servings - 8.

Ingredients:

• Green tomatoes - 2 kg.
• Garlic - 2 pcs.
• Cherry leaves - 15 pcs.
• Horseradish leaves - 3 pcs.
• Dill inflorescences - 5 pcs.
• Bay leaf - 3 pcs.
• Mustard seeds - 1 tbsp l.
• Parsley - 1 bunch
• Allspice peas - 10 pcs.
• Water - 2 liters.
• Salt - 7 tbsp l.
• Bitter pepper - to taste

Cooking process:

1. Thoroughly rinse medium-sized green tomatoes in cool water.
2. We wash the greens, cut the horseradish leaves and dill. We put about half of the herbs, garlic, mustard seeds and 5 allspice peas on the bottom of the pan.
3. Put the tomatoes tightly in a saucepan, put the remaining greens on top.
4. Dilute salt in water, mix well and pour the brine into a saucepan. Cover everything from above with whole leaves of horseradish.
5. Cover the saucepan with a plate and a load and leave at room temperature for about 2 weeks. Bon Appetit!

Hot salted green tomatoes in jars

This recipe uses the hot method of pickling green tomatoes, which significantly shortens the cooking time. The tomatoes themselves are fleshy, dense and spicy.

Cooking time: 5 hours.

Cooking time: 60 min.

Servings - 6.

Ingredients:

• Green tomatoes - 1.5 kg.
• Garlic - 2 cloves
• Dill inflorescences - 4 pcs.
• Chili pepper - 2 pcs.
• Allspice peas - 20 pcs.
• Black peppercorns - 20 pcs.
• Carnation - 10 pcs.
• Vinegar 9% - 100 ml.
• Water - 2.5 liters.
• Salt - 3 tbsp. l.
• Granulated sugar - 100 gr.

Cooking process:

1. We wash and dry the tomatoes, then pierce them with a toothpick from the side of the stalk, as in the photo.
2. We put the tomatoes in jars and fill them with boiling water. We leave them to infuse for 20 minutes.
3. We drain the water from the cans into a saucepan, add salt and sugar and stir them thoroughly. When the water boils, add 10 allspice and black peppercorns and a couple of cloves. Cook the boiling marinade for 3 minutes, pour in the vinegar and, holding for another minute, remove from heat.
4. We take the tomatoes out of the jars, add half a chili pepper, an umbrella of dill and a couple of garlic cloves to the bottom of each, and scatter the remaining pepper and cloves equally. Put the tomatoes back into the jars.
5. Pour hot marinade into jars and tighten tightly with sterilized lids.
6. We turn the jars upside down, cover and leave to cool at room temperature.
7. Store the finished tomatoes in a cool place. Bon Appetit!

Salted green tomatoes for the winter in a plastic bucket

Salted green tomatoes are a great snack for any alcohol and a great ingredient in salads. They are prepared quite simply, and you can find them at the end of summer in every garden.

Cooking time: 4 days.

Cooking time: 60 min.

Servings - 10.

Ingredients:

• Green tomatoes - 3 kg.
• Carrots - 2 pcs.
• Bulgarian pepper - 1 pc.
• Dill - 4 tbsp. l.
• Parsley - 4 tbsp. l.
• Hot pepper - 1 pc.
• Garlic - 12 cloves
• Horseradish leaves - 2 pcs.
• Bay leaves - 5 pcs.
• Water - 2 liters.
• Salt - 4 tbsp. l.
• Granulated sugar - 2 tbsp. l.

Cooking process:

1. Wash the tomatoes and dry them thoroughly.
2. We cut them crosswise.
3. Grind the carrots with a food processor.
4. We also grind the Bulgarian and hot peppers and garlic.
5. Chop the greens finely.
6. For the brine, dissolve the salt and sugar in hot water and mix thoroughly.
7. Stuff the tomatoes with the vegetable mixture and put them in a plastic bucket, alternating with horseradish leaves and bay leaves. Pour brine into the bucket.
8. We cover the bucket with a plate with a load so that the tomatoes do not float.
9. Leave the tomatoes for 4 days at room temperature. Bon Appetit!

Salted green tomatoes with mustard in jars

Salted tomatoes according to this recipe differ in the length of salting, but the result is worth it, because the appetizer turns out to be very juicy, aromatic and tasty. The mustard adds spice to the tomatoes and helps keep them stored throughout the winter.

Cooking time: 30 days.

Cooking time: 60 min.

Servings - 10.

Ingredients:

• Green tomatoes - 4 kg.
• Garlic - 1 pc.
• Fresh dill - 20 gr.
• Fresh parsley - 20 gr.
• Fresh cilantro - 20 gr.
• Dry mustard - 50 gr.
• Water - 2 liters.
• Salt - 70 gr.

Cooking process:

1. We wash and dry the tomatoes thoroughly.
2. We prepare all the necessary products: we wash the herbs, peel the garlic.
3. Distribute the mustard in an even layer over the bottom of the dish, pour about half of the herbs on top and add the chopped garlic.
4. Put the tomatoes on top of the greens. For the brine, dissolve the salt in boiling water, cool the mixture a little and pour the tomatoes with it. Fill the rest of the greenery on top and cover the dishes with a lid.
5. We leave the tomatoes at room temperature for about a week, and then move them to a cold place for another 25 days. Bon Appetit!

How to pickle green tomatoes for the winter with citric acid?

Green tomatoes, pickled with citric acid, are more tender and fresh sourness than those pickled with vinegar. They are stored for the same long time, but for people who do not like vinegar, such a recipe will come in handy.

Cooking time: 6 hours

Cooking time: 30 min.

Servings - 4.

Ingredients:

• Green tomatoes - 600 gr.
• Garlic - 2 cloves
• Citric acid - 1 tsp.
• French mustard - ½ tsp.
• Coriander - ½ tsp
• Black peppercorns - 5 pcs.
• Bay leaf - 2 pcs.
• Water - 1 liter.
• Salt - 1 tbsp l.
• Granulated sugar - 3 tbsp. l.

Cooking process:

1. We wash the green tomatoes with cool water, then dry them on a towel and cut out the stalk.
2. Pour pepper, coriander, mustard and bay leaves into sterilized jars. Cut the garlic into two parts and add to the jar as well. Put the tomatoes on top.
3. We dilute sugar, salt and citric acid in water. Bring the liquid to a boil, pour the brine into the jars and roll them up.
4. Turn the jars upside down and leave to cool at room temperature. Bon Appetit!

Green tomatoes for the winter with parsley and garlic

A fresh and spicy way to pickle green tomatoes. Everything you need is prepared quickly, and the salting process itself takes only a week, but such tomatoes are stored for several months.

Cooking time: 7 days.

Cooking time: 30 min.

Servings - 6.

Ingredients:

• Green tomatoes - 1 kg.
• Garlic - 5 cloves.
• Dill inflorescences - 2 pcs.
• Chili pepper - 1 pc.
• Fresh parsley - 1 bunch
• Fresh dill - 1 bunch
• Bay leaf - 2 pcs.
• Water - 1 liter.
• Salt - 2 tbsp. l.
• Black peppercorns - to taste
• Allspice - to taste

Cooking process:

1. We cut the tomatoes so that we don't get a very deep cross.
2. Grind the garlic, herbs and chili. We mix the filling.
3. Stuff green tomatoes with vegetable mixture, put in a deep bowl. We fall asleep bay leaf, pepper and dill inflorescences.
4. Dilute the salt in water and fill the tomatoes with the resulting brine. Cover the bowl with a plate with a load and leave for a week at room temperature. Bon Appetit!

Salted green tomatoes for the winter as barrel

An excellent recipe for pickling green tomatoes that taste indistinguishable from barrels. They are prepared quickly and easily, and salting takes a little more than 2 weeks.

Cooking time: 15 days.

Cooking time: 30 min.

Servings - 6.

Ingredients:

• Green tomatoes - 1 kg.
• Garlic - 3 cloves
• Chili pepper - 1 pc.
• Cherry leaves - to taste
• Currant leaves - to taste
• Citric acid - ½ tsp.
• Water - 1 liter.
• Salt - 2 tbsp. l.

Cooking process:

1. We rinse all ingredients thoroughly. Peel the garlic and cut it into slices.
2. We spread about a third of the spices on the bottom of the pan.
3. We put tomatoes on top.
4. Then again spices and again - tomatoes. Thus, lay out all the ingredients in layers so that the top layer is green.
5. Dilute the salt in boiling water and pour the resulting brine into the tomatoes. Cover the container and leave the tomatoes at room temperature until they cool completely, then put them in a cool place for 2 weeks. Bon Appetit!