Green tomatoes for the winter are an excellent snack, which in the autumn-winter period will be able to please the whole family with its unique tastes and aroma. Moreover, this dish always looks very original on the table.
It is recommended to start making preparations for the winter from green tomatoes in late June - early July, since in the future the main semi-finished product becomes already red and ripe. You can choose any recipe.
Green tomatoes for the winter "Pickled"
It is necessary to prepare cans and lids, as usual. At the bottom, lay a mixture for preservation (dill umbrellas, currant leaves, horseradish, cherries and a few laurels). We cut each tomato near the stalk and put a peeled clove of garlic into the hole. Next, we ram them into cans, shifting with chili pepper slices (the quantity is determined according to taste). Next, pour cool boiling water, close the lid and leave for 10 minutes. Drain the liquid from the can and start making the marinade. A three-liter jar will require a large spoonful of salt, 5 - sugar. Bring to a boil and turn off. Add 40 grams of vinegar essence and 80 grams of good vodka. Now quickly pour the brine into a jar and roll up.
Green tomatoes for the winter "Salted" must be cooked with a variety of herbs. Rinse a kilogram of vegetables and leave in order to glass the water. Pour 750 g of water into the pan, bring to a boiling state and add 200 g of celery greens, 150 g of parsley and a bunch of dill to it. Boil for 5 minutes, gently pull out and leave to cool. Next, add a large spoonful of salt, 50 g of garlic cloves, peeled and chopped into four parts, slices of chopped red pepper (not very hot) into a boiling broth. Bring the brine to a boil. In prepared cans lay layers of tomatoes and herbs. Pour liquid into cans and roll up. The dish will be ready in two weeks.
Unique canned taste will have small canned green tomatoes for the winter. Semi-finished product thoroughly clean the stalks. Pour a variety of spices into the prepared jars at the bottom (cloves of garlic, leaves of cherry and currant, chopped horseradish root and parsley). Next, a layer of tomatoes is laid out, again spices and so on. You will need 100 grams of spices for 5 kilograms of vegetables. The brine fill is prepared as follows. For 3 liters of water, you need 5 large tablespoons of salt. The mixture is brought to a boil and poured over the banks. It is necessary to withstand 2 weeks at room temperature to ferment the workpiece. Then send her to a cold place.
Preservation of green tomatoes also includes the preparation of salad preparations for the winter.
Original Salad
Scalp a kilogram of tomatoes with boiling water, peel and chop in the same circle. Chop a pound of onion in the same way, pour hot water and leave for 10 minutes. At this time, prepare the brine. In a liter of boiling water, put 2 large tablespoons of salt, 9 peas of black pepper, mustard (10 g). At the very end, pour 120 grams of table vinegar. Next, lay the vegetables in layers, fill with brine, cover with lids and pasteurize half-liter jars for a quarter of an hour, and liter - no more than 25 minutes.
Salad with green cherry and vegetables
Cut 1.5 kilograms of tomatoes into slices, grate a pound of carrots coarsely, chop 5 onions into rings, 0.6 kg of sweet pepper with straws. Put all the vegetables in a large bowl in layers and leave for several hours so that the juice appears. Prepare a dressing of half a glass of sugar, 250 grams of vegetable oil, salt to taste and 50 grams of table vinegar. Pour the marinade into the vegetable mixture, bring it to a boil, arrange in banks. Roll up.
Enjoy your meal!