Pickled spicy green tomatoes. Easy recipe for small green pickled tomatoes

I propose to prepare marinated for the winter green tomatoes slices. This wonderful appetizer will good addition both for side dishes and for meat or poultry. Such tomatoes are harvested very simply and quickly in time. If you still have green tomatoes in your garden, be sure to cook such an appetizer.

For making marinated green tomatoes for the winter, prepare all the products on the list. Green and brown tomatoes are suitable.

Wash the tomatoes, cut into 4 parts and cut the stem. Place the tomatoes in a bowl.

Peel the garlic and cut it into slices.

Floor- liter cans sterilize in any convenient way, pour boiling water over the lids. At the bottom of each jar put spices: 1 cloves, 4 black peppercorns and 3 allspice. Put the tomatoes in jars, sprinkling them with garlic.

Prepare the marinade: pour water into a saucepan, add sugar, salt and bay leaf, bring to a boil. Boil for 3-4 minutes, then pour in the vinegar.

Put a piece of linen cloth on the bottom of a wide saucepan, put jars of tomatoes. Pour into jars hot marinade and cover them with lids. Fill the pot hot water on the "shoulders" of the cans. When the water in the pan boils, sterilize for 20 minutes.

Roll up the jars with a key or use jars with screw caps. Turn the jars over, wrap them in a warm blanket until they cool completely.

Pickled green tomatoes are ready for the winter. You can store such tomatoes in a city apartment.

Happy preparations!

Unripe tomatoes are not used for salads and are not consumed raw. However, this ingredient can be used to make a delicious winter snack - pickled green tomatoes. There are many recipes for this dish, the best of which will be described below. It is worth considering that in order for the vegetable to turn out well pickled, in the process of its preparation it is necessary to follow some instructions presented in each specific recipe.

There are many recipes for pickled green tomatoes.

Instant Pickled Green Tomatoes: A Step-by-Step Recipe for the Winter

The classic recipe for making such an appetizer involves the use of garlic. This additional ingredient gives the vegetable an aroma and a light spiciness that will shade the acid of unripe tomatoes.

Required Ingredients:

• 1 kilo of green tomatoes;
• 10 garlic cloves;
• 2 carrots;
• 1 small bunch of parsley;
• 1 small bunch of celery leaves;
• 1 chili pod;
• 600 milliliters of water;
• 30 grams of salt;
• 2 tablespoons of sugar;
• 3 pinches of dry dill.

How to pickle:

1. Tomatoes are washed under cool water, dried and cut into thin slices.
2. Garlic is freed from the husk, cut into thin plates.
3. Carrots are washed, peeled, chopped into strips.
4. All fresh herbs are washed, dried and chopped with a knife.
5. Tomato slices, garlic, carrots, greens are placed in layers in pre-washed jars. The top layer is sprinkled with chopped chili.
6. Brine is prepared in a separate container. To do this, salt, sugar, dill dissolve in water. The liquid is placed on the stove, boiled until the sugar and salt granules are completely dissolved.
7. Vegetables are poured with boiling brine, covered with a lid and left for 24 hours.

The finished snack should be served chilled. For such a twist, potatoes and main meat dishes will be an excellent side dish.

Pickled green tomatoes for the winter (video)

Instant Green Tomatoes with Bell Peppers

There is another delicious recipe fast food unripe tomatoes. It is distinguished by the presence in the appetizer of a sweet note created by bell pepper.

Required Ingredients:

• 1 kilo of unripe tomatoes;
• 2 bell peppers;
• 4 garlic cloves;
• 1 small bunch of parsley;
• 1 chili pod;
• 2 liters of water;
• 50 grams of sugar;
• 100 grams of salt;
• 100 milliliters of 9% vinegar.

Tomatoes according to this recipe will turn out sweet and fragrant.

How canning works:

1. Green tomatoes are washed, cut into large slices.
2. Paprika is washed, cleaned from the stalk and seeds, and then cut into strips.
3. The greens are washed, dried and chopped with a knife.
4. Garlic is peeled, cut into thin slices.
5. Chili is washed, freed from the stalk and seeds, cut into half rings.
6. All prepared ingredients are placed in a heat-resistant container, mixed.
7. Salt, sugar, vinegar are dissolved in water in a separate saucepan. The liquid is brought to a boil and immediately poured into a container with vegetables. The container is closed with a lid and left to cool completely. Then store the finished snack in the refrigerator.

Before serving the prepared salad, it should be seasoned with a small amount of olive oil.

Pickled green tomatoes in slices for the winter

Eating marinated tomatoes pre-cut into pieces is much easier than eating them whole. That is why many housewives prefer to cut vegetables before cooking them.

Required Ingredients:

• 3.4 kilos of unripe tomatoes;
• 1 pod of hot pepper;
• 1 garlic head;
• 2 dessert spoons of mustard seeds;
• 20 peas of a mixture of peppers;
• 2.5 liters of water;
• 2.5 tablespoons of salt;
• 10 tablespoons of sugar;
• 300 milliliters of 9% vinegar.

It is much easier to eat pre-cut marinated tomatoes than whole ones.

How to marinate tomatoes in slices:

1. Tomatoes are washed, cut into slices.
2. All spices are divided into 2 parts. This is necessary to evenly fill 2 cans of the workpiece.
3. Hot pepper is cut into rings.
4. Garlic is divided into cloves and peeled.
5. Tomato slices fit tightly into prepared sterilized jars.
6. Each container is filled with boiling water, covered with a lid and left in this state for 15 minutes.
7. Then the water is drained.
8. Instead of water, hot marinade is poured into the container.
9. Snacks in jars are immediately sealed, placed upside down and wrapped in a blanket.

You can eat such a snack after 3 days.

Marinade for green tomatoes for the winter

In the process of preparing this snack, you will need to cook the marinade.

For this, the following step by step recipe:

1. Water is poured into the saucepan.
2. Mustard, salt and sugar are thrown into the liquid, everything is mixed and left to boil.
3. The marinade boils over medium heat for 4 minutes.
4. Then vinegar is added to it, everything is mixed and immediately removed from the fire.

In the process of preparing snacks, you will need to cook the marinade

The marinade is ready, it remains only to use it to fill the green tomato appetizer.

Stuffed Canned Green Tomatoes

This simple recipe will help prepare stuffed unripe tomatoes. This appetizer is not only tasty, but also effective!

It will require:

• 1.5 kilos of unripe tomatoes;
• 400 grams of wine vinegar;
• 150 grams of parsley;
• 150 grams of hot pepper;
• 120 grams of garlic;
• 100 grams of mint;
• 20 grams of salt.

Such an appetizer is not only tasty, but also effective.

We preserve the workpiece:

1. From the washed tomatoes, the tops are cut off in the place where the stalk was attached to the vegetable.
2. Then, with the help of a spoon, all the pulp is extracted from the green tomato. You need to take out the pulp very carefully so as not to damage the walls of the vegetables.
3. The filling is prepared in a separate bowl. Garlic, peppers and greens are crushed in a blender, and then laid out in vegetables instead of pulp.
4. The filling is covered with cut pieces.
5. Tomatoes stuffed with garlic are laid out in layers in a prepared jar. Each layer should be sprinkled with salt.
6. When all the layers are laid out, vinegar is poured into the appetizer, the container is sealed and put in the refrigerator.

This recipe allows you to get an interesting appetizer that can be used for serving. holiday table. In order to determine the most suitable type of serving, you can use the pictures of the finished dish.

Pickled Green Tomatoes in a Pot: A Simple Recipe

In order not to waste time sterilizing containers, green tomatoes can be pickled in a saucepan.

For this you need:

• 3 kilos of unripe tomatoes;
• 4 tablespoons of salt;
• 2 tablespoons of sugar;
• 6 chili;
• 1 bunch of fresh dill;
• 1 garlic head;
• 10 peas of a mixture of peppers;
• 5 bay leaves;
• 2 liters of water.

How pickling happens:

1. The garlic is peeled, each clove is cut in half and placed on the bottom of the pan.
2. Tomatoes are washed, pierced with a fork from 2 sides and stacked in the same pan in layers.
3. Each layer is shifted with dill twigs, bay leaves and chili, pre-cut into half rings.
4. In a separate bowl, water mixed with salt, peppercorns and sugar is brought to a boil and boiled until all the granules are dissolved.
5. The workpiece is poured with hot brine.
6. A light oppression is installed on the top layer.
7. After a day, you need to check if there is a sufficient amount of brine in the pan. If it turned out to be low, its level should be replenished with ordinary boiled water.

By a similar principle, an appetizer can be marinated in a tomato, replacing half the water with tomato paste.

Pickled green tomatoes (video)

Quick and easy recipe pickled green tomatoes.

green tomatoes they turn out denser and more fleshy, unlike red ones, and the taste is noticeably different.

Most often I do, but then it became possible to pickle the green ones.

For pickled green tomatoes you will need:

In this case, I made 4 liter jars. But the number and mass of tomatoes, and, accordingly, the amount of marinade and ingredients for it is difficult to accurately calculate. I needed 2½ liters of marinade, so the calculation of the amount of ingredients is based on this volume.

• Green tomatoes. ~1½ kg. I prefer small ones, almost cherry ones, since the filling of each jar becomes much larger. And yes, they are easier to eat.
• Garlic. 2-3 cloves per jar.
• Hot peppers in pods (dried). ½ pepper per jar or to taste.
• Dill umbrellas. Optional. If you use - then 1 umbrella per jar.
• Sugar. Approximately 100-120 gr.
• Salt. ~ 3 tablespoons.
• Vinegar. 9%. 100 ml. ½ faceted glass.
• Carnation. 2 kidneys per jar + 3 in the marinade.
• Allspice. 2 peas per jar + 4-5 per marinade.
• Black peppercorns. 5-6 grains per jar + 10 per marinade.
• Optionally, at will - mustard seeds, coriander seeds, cinnamon sticks.

Cooking pickled green tomatoes.

Pour water into a large kettle and bring it to a boil.

green tomatoes We clean from the remnants of the stalk and wash thoroughly.

With a toothpick, we pierce the tomato from the side of the stalk almost through and through.

We put the tomatoes in jars and pour boiling water over them. Tomatoes need to be warmed up properly and at the same time approximately understand how much marinade is required.

The tomatoes will warm up for about 20 minutes, so there is time to boil the kettle again for subsequent scalding of the jars, and also start preparing the marinade.

We put the pan on the fire and pour cold water into it. In the second small saucepan, put the lids on to boil, with which you will need to close the jars.

Add about 100-120 gr. sugar and salt - 2½ - 3 tablespoons (in my case, for 3 liters of water - I always make more marinade than required, since it is better to pour out the excess than not enough marinade).

Stir sugar and salt in water and bring everything to a boil. Add black peppercorns, allspice and a few cloves.

We taste the future marinade and, if necessary, correct it for salt and sugar. If the marinade is too salty or too sweet for your taste, then just add boiling water.

We drain the water from the cans, take out the tomatoes, and scald the cans with boiling water.

Dried hot peppers, if you use them, remove the seeds and break them in half. For each jar, I usually use half a hot pepper pod.

In each jar we put 2 buds of cloves, 2 peas allspice, a few black peppercorns, half a hot pepper, a few cloves of garlic that can be cut in half lengthwise, and 1 dill umbrella.

Several times the statement caught my eye that dill with tomatoes causes fermentation and jars can explode.

How much I have not made pickled tomatoes - so far I have never encountered such a situation, so I put the dill without fear.
Yet banks most often explode due to the fact that or was not enough good marinade, or stored in a very warm place, or the jars and their contents were not washed well enough, respectively, life began in them.

Pack tomatoes tightly into jars.

Once again we taste the marinade and, making sure that it matches your preferences, add about half a glass of 9% table vinegar to the boiling marinade.

We try again to make sure that everything is enough, leave the marinade to boil for about a couple of minutes and immediately pour the hot marinade into jars with tomatoes to the very top.

We immediately close the jars very tightly with boiled lids and put the inverted jars in some kind of deep container so that in case of a disaster, do not pour the marinade all around.

I have a large basin with a capacity of 14 cans for these purposes.

One of the most popular vegetables on our table is the tomato. Due to the relative unpretentiousness, tomatoes are in demand in many gardens of summer residents. Apart from their palatability, tomatoes include a large number of vitamins and minerals. In this article, we will talk about the benefits of green tomatoes and how to quickly pickle green tomatoes for the winter.

AT fresh green fruits are not consumed for food, because. in their composition, they have a certain toxin that gives them bitterness. The composition of this product includes vitamins such as potassium, calcium, pectin, folic acid, vitamins of group B, C, etc. In addition to these vitamins, there are various acids (malic, acetic, oxalic, etc.).
Green tomatoes are most often used in pickled form. Here are a few recipes for pickling these vegetables for the winter.

This version of the recipe is suitable for lovers of pickled garlic - as one of the spices from the garden. The taste of garlic gives a certain spice to the product and a unique smell.
For testing, you can make a few stocks. The recipe is based on 1l. bank.

We will need:

• 350 grams of green tomatoes;
• 300 milliliters of water;
• 130 grams of granulated sugar;
• 1 small head of garlic;
• 150 ml. acetic acid (9%);
• 1 tablespoon of salt;
• parsley, horseradish, dill.

Recipe for pickling green tomatoes for the winter:

1. Wash tomatoes and make cuts in them. If the fruits are large, then you can cut into several parts. Make a small incision in each.
2. Peel the garlic and insert into the cuts made on the tomatoes. Again, look at the dimensions. If not very large, then the garlic is also cut into suitable pieces. So that you can stuff it neatly.
3. We leave the tomatoes for now, and at this time we are preparing the brine.
   AT the right amount Dissolve sugar and salt in water, boil for five minutes, then add acetic acid and turn off the stove.
4. Now put the stuffed tomatoes in a jar. Between the vegetables we put parsley, horseradish root, dill.
5. After laying out, fill everything with brine and lightly cover with a lid.
6. Pour water into a saucepan separately and put on the stove. Put a napkin or towel on the bottom of the pan. And put our workpiece.
7. After the water boils, sterilize for 10-15 minutes. Seal the jar tightly and turn over. Cover with a thick cloth and leave to cool.
8. After cooling, you can rearrange in the pantry, or cellar. Doesn't have to be left in the fridge.
   This method of marinade allows products to be stored for a long time.

How to Pickle Green Tomatoes with Bell Peppers

This recipe is a little time consuming, but very simple in terms of ingredients. For sweet bell pepper lovers the best option. In winter, in addition to tomatoes, pepper is also served on the table. Pepper is one of the few vegetables that preserves up to 80% of useful vitamins in pickled form. Like all vegetables, it strengthens the immune system in winter. It can be eaten as an appetizer or as an addition to main dishes.

Required ingredients for 3 liters:

• sweet bell pepper - 5 pieces, medium;
• green tomatoes (unripe) - 1.5 kilograms;
• 1.5 liters of water;
• salt - 4 tablespoons;
• granulated sugar- 2 tablespoons;
• 50 grams of acetic acid (9% solution);
• sunflower oil - 1 tablespoon;
• dill inflorescences - 2-3 bunches.

Marinating green tomatoes for the winter in jars:

1. If the tomatoes are small, then they can be put entirely in a jar, but if they are large, then cut into pieces. Pepper cut into slices. We put in jars, mixing with each other. The ideal layout is considered to be when the pepper slices are laid along the walls of the jar, and the tomatoes in the middle. Pepper then, as it were, envelops the tomatoes.
2. Boil water and pour over vegetables. So that the jar does not crack when interacting with boiling water, pour water into the middle, over the vegetables. Cover with a lid and let cool. Then we drain this water and boil again.
3. We repeat the process. Pour boiled water over vegetables and let cool.
4. After cooling, pour the water into a saucepan and, adding salt and sugar to it, bring to a boil. Then add acetic acid. Then pour the tomatoes and peppers with this brine.
5. We put dill umbrellas on top. Pour out vegetable oil without stirring. Close the lid tightly and let cool.
6. Peppercorns are ready.

Pickled green tomatoes are yummy

These tomatoes are very tasty to use salad. Suitable for adding any second dish. Very unusual and very delicate-tasting fruits will delight everyone for winter table. The best way to cook this recipe liter jars, because lettuce is laid out completely and immediately eaten.

Components:

• green tomatoes - 300-350 gr.;
• onion - 1 small head;
• peppercorns - 6-7 peas;
• cloves not ground - 5-6 pcs.;
• bay leaf - 3-4 pieces;
• garlic - 3 cloves;
• salt - 1 tbsp. a spoon;
• sugar - 2 tablespoons;
• citric acid - ½ tsp;
• water - 500 milliliters;
• gelatin - 15 gr.

How to pickle green tomatoes for the winter:

1. AT warm water dissolve gelatin. Let it swell for 30 minutes.
2. Tomatoes cut into 4 parts, slices.
3. For such a blank, it is better to sterilize the jar in advance. To do this, put a colander on a pot of boiling water. We turn the jar upside down into it and boil it for 25 minutes.
4. We take out the jar and put onion, garlic, pepper and cloves cut into half rings at the bottom. Then tomatoes. Between the fruits in the middle is a bay leaf. Then pour salt, granulated sugar and citric acid on top.
5. Dissolve the swollen gelatin in a water bath, mix with the remaining water and pour the workpiece. Seal tightly and leave for a while until it cools.
   Such blanks are stored simply in a cool place.

Pickled green tomatoes are delicious

This is very unusual and gourmet recipe. Due to the unusual color of the brine and its taste, such a delicacy will surprise the household.

Ingredients:

• water - 1.5 liters;
• green tomatoes - 500 gr.;
• salt - 1 tbsp;
• sugar - 4 tablespoons;
• acetic acid (6%) - 100 gr.;
• apples - 200 gr.;
• beets - 2 circles, cut off from the fruit.

Pickled green tomatoes for the winter in jars:

1. Cut the fruits of tomatoes and apples into slices and place in a jar. Cut the beets into circles and add to the vegetables. Pour everything with boiled water and leave until the water cools.
2. After cooling, pour the water into the pans and prepare a brine based on it. Add the remaining seasonings to the water. Boil the marinade for 3-4 minutes, then pour the brine over the vegetables prepared for the marinade.
3. Cover tightly and let cool. Store these tomatoes in a cool place.
   Very tasty and original color tomatoes with apples are ready.

Pickled green tomatoes in jars

A very simple cooking recipe. But thanks to aspirin, the taste of tomatoes is very tender and soft, like natural tomatoes. When using aspirin, less acetic acid is added to the marinade, which has a good effect on the absorption of the product. They are good to use in combination with other products, such as meat, potatoes. Also add to soups and soups.

Compound:

• green tomatoes - 500 gr.;
• water - 1 l.;
• salt - 2 tablespoons;
• sugar - 3 tablespoons;
• aspirin - 1 tablet;
• vinegar 6% - 1 tbsp.

Pickled green tomatoes in a jar recipe:

1. Wash the tomatoes and cut them into halves. So they marinate better.
2. It is better to sterilize jars for this blank in advance, as mentioned above.
3. Pack the sliced ​​tomatoes tightly into a jar. Sprinkle salt and sugar on top, put an aspirin tablet.
4. Boil the water and pour it over the tomatoes laid in the jar. Add acetic acid on top.
5. Close the jar with a lid. Place in a cool place, put the neck down on the lids, wrap in a warm cloth (you can use an unnecessary blanket) so that the vegetables are steamed. After cooling, remove to the pantry or cellar.

Pickled green tomatoes spicy

For lovers of spicy, you can pickle tomatoes with hot pepper. This salting is suitable in combination with meat dishes. The ingredients can be used individually or together.
We make a blank for a three-liter jar.

Ingredients:

• green tomatoes (can be reddish) - 1.5 kilos;
• red pepper pods - 2 medium pods;
• 3 small onions;
• 1 bunch of dill inflorescences;
• salt - 200 gr.;
• 3 liters of water;
• granulated sugar - 250 gr.;
• vinegar (9%) - 500 ml;
• 8 black peppercorns;
• cloves - 5-6 pcs.

1. Before cooking, we set the jar to be sterilized for 30 minutes, together with the lid.
2. Tomatoes can be left whole or cut in half. Cut the peppers into rings. As an amateur, you can leave the seeds (it will turn out sharper), or you can remove them. Onion cut into half rings.
3. Put everything in a jar, mixing with the rest of the seasonings. Lay dill umbrellas on top.
4. Boil water, dissolving salt and sugar in it. Boil for 5 minutes over medium heat. Pour in the vinegar, stir and remove from the stove.
5. Carefully pour the brine into the jar.
6. Tightly roll up the lid, place the workpiece in a cool place, wrapped in a warm cloth. Once completely cool, turn over and store.

In our country, summer is very unpredictable, so vegetables such as tomatoes often remain unripe. But thanks to pickling, they can be used as a healthy and vitamin preparation for the winter. To taste, such tomatoes are not inferior to ripe red fruits. They can also be used as independent dish, and as an additive.

A variety of recipes will help you choose the one you like best and delight your household with it in the winter, just when the body is so lacking in vitamins.

We are also often asked how it is possible, and. You can find all these and other recipes on our website.

You need:

tomatoes
- garlic
- sugar - a glass
- acetic acid? Art.
- water - 1 liter
- salt with a slide - a tablespoon
- parsley
- dill
- horseradish

How to cook:

Make cuts in several places in the fruits, insert thin slices of garlic into them. If the tomatoes are large, cut them into several pieces. Stuffed vegetables arrange in containers, fill with hot brine, sterilize with the addition of water. As soon as the water boils, seal the jars with sterile lids, unfold the other side and leave upside down to cool.

Prepare also. In our selection you will find recommendations for their preparation.

Pickled green tomatoes for the winter in jars

Cut 1 kg of tomato fruits into slices. Chop parsley and celery, pass 5 garlic cloves through a press. Chop hot pepper finely. Add a tablespoon of salt and sugar. You can combine with your favorite spices. Pour in 75 ml of vinegar. Cover the vegetables with a lid, leave for a day at room temperature. As soon as the juice begins to stand out, put the vegetables in sterilized containers, put them on the refrigerator shelf. The snack will be ready in a week.

Green tomatoes for the winter - pickled recipes

Recipe with cinnamon.

Sweet bell pepper chop into pieces, pack together with whole tomatoes in prepared containers. Fill twice with boiling water, for the third time fill the contents with a liter tomato juice combined with cinnamon, 3 teaspoons of salt. Boil for 5 minutes, pour over vegetables. Place an aspirin tablet in each jar.

Do not deny yourself the pleasure of trying and.

Delicious pickled green tomatoes for the winter

You need:

Water - 1.5 l
- acetic acid - 70 g
- sugar - 5.5 tbsp. l
- salt - a tablespoon
- allspice (peas)
- apples
- tomatoes
- parsley
- beet

Cooking:

Chop the apples into slices, arrange in jars. Add a few circles of beets, tomatoes, pour boiling water for 20 minutes. Drain the water into a saucepan, boil, add all the other ingredients for the brine, pour over the vegetables, tighten the seaming lids. In order for the beets not to lose their color, add them to the brine and boil for 5 minutes.

They turn out very tasty and unusual.

How to pickle green tomatoes for the winter: recipes

Hot Pepper Recipe.

Required products:

Garlic clove - 2 pieces
- a pinch of hot pepper
- vodka - two tablespoons
- 3 bay leaves
- granulated sugar - 4 tablespoons
- salt - two tablespoons
- clove buds - 5 pcs.
- water - 1.5 liters
- allspice peas - 10 pcs.

Cooking:

Arrange the tomatoes in clean containers, shift with garlic slices. Combine all ingredients for the marinade, boil. Pour the tomatoes with boiling brine, sterilize for 15 minutes. Store the workpiece at room temperature.

Try and .

Pickled green tomatoes with garlic for the winter.

Ingredients:

Water - 6 liters
- salt - 0.2 kg
- sugar - 0.4 kg
- acetic acid - 0.4 liters
- tomatoes - 1.6 kg
- black pepper - 10 pcs.
- four bay leaves
- dressing - a tablespoon

Refueling:

hot pepper
- Bell pepper
- garlic head
- medium carrot

Cooking:

Wash the containers well, scald. Boil the lids. Rinse the tomatoes, put in a dense layer in prepared jars. Fill the container with boiling water. Cover with lids, wrap, soak for 20 minutes, drain the water. Add a tablespoon of carrot-pepper dressing to a jar, pour boiling filling. Boil water, add salt and sugar. Let it boil for 5 minutes, reduce the heat, gradually pour in the vinegar. Seal containers quickly. For safety, add 2 aspirin tablets.

Pickled green tomatoes for the winter without sterilization.

Required products:

Parsley root - 110 g
- parsley - 220 g
- green tomatoes - 8 kg
- medium garlic head - 2 pcs.

Marinade filling:

Vodicka - 5 liters
- salt - 320 g
- granulated sugar - 520 g
- Bay leaf
- dill umbrellas
- pepper
- acetic acid - 520 ml

How to cook:

Prepare the minced meat: chop the parsley root on a grater, chop the greens finely, pass the garlic through the garlic press. Mix everything, lightly salt. As soon as the juice is released, and the minced meat itself is compacted, cut the tomatoes in the middle, put the minced meat in the cut, carefully fold it into the prepared containers. At the end lay out the pieces of red sweet pepper. Pour boiling water over the container for 20 minutes, cover with lids, wrap them so that they warm up well. Drain the water, pour the boiling marinade over the vegetables.

The marinade is prepared as follows: add granulated sugar to the water, salt, boil, reduce the heat, pour acetic acid in a thin stream. If the mass boils violently and rises, turn off the heat, wait a minute, bring to a boil again.

How are you?

Pickled cucumbers with green tomatoes for the winter.

You will need:

Sweet pepper - 2 kg
- cabbage, carrots - 2 kg each
- greens - 520 g
- salt - 620 g
- water - 10 liters
- cucumbers - to taste

Cooking steps:

Wash green tomatoes, dry, chop in several places. Peel your carrots. Remove the top leaves from the cabbage, cut into several pieces. Crumble the cucumbers. Wash celery, dill, parsley, put on the bottom of the container. Let the vegetables stand at home, transfer to a cold place. After 20 days, you can eat a snack.

They turn out incredibly tasty.

You will also like these options for preparing the workpiece:

Option number 1.

Ingredients:

green tomatoes
- salt - 60 g
- granulated sugar - 50 g
- black pepper - 6 pcs.
- bay leaf
- dill stalk
- horseradish root
- garlic clove - 6 pcs.

Cooking:

Wash the vegetables, blanch for 4-5 minutes. At the bottom of the container, put the dill stalk, garlic, horseradish cut into pieces. Filling (sugar, salt, peppercorns, dill, horseradish leaves, a few garlic cloves). Turn over the sunsets, wrap up, cool.