What to cook with green salted tomatoes. Dishes from green tomatoes: recipes with photos. Quick with basil

Enigmatica's original post
Thanks for the detailed recipes!
Stuffed green tomatoes from Vali M.V.B
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)
Fill:
6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar
Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with vegetable mixture and close. Place carefully in jars. Soak the tomatoes twice in hot water for 10 minutes. For the third time
Pour boiling marinade over, add 1 aspirin tablet to the jar and roll up.
STUFFED TOMATOES
Ingredients for Pickled Green Tomatoes
Green tomatoes - 2 kg
carrots - 0.5 kg
parsley - 150 g
dill - 150 g
garlic - 1 head
red hot pepper - 1-2 pcs.
How to cook Pickled Green Tomatoes
We make a brine: 2 liters of water, 100 g of coarse salt. Boil and chill.
Grate carrots on a coarse grater.
Chop parsley and dill. Finely chop the garlic or pass through a press.

Mix greens, garlic and pepper with carrots.
Cut the tomato in half, not lengthwise but across, but not completely.
We fill the tomatoes with a vegetable mixture and put them in a saucepan (enamelled) and pour cold brine to the top.
Cover with a lid, but so that you can put oppression on top.
If the tomatoes are small, they can be stacked in several rows around the pan.
Salt 3-4 days.
Then chop, drizzle with oil and sprinkle with green onions.
Georgian green tomatoes
Recipe Ingredients
tomatoes - one kilogram

parsley - 150 grams
dill greens - 100 grams
garlic - 50 grams
water - 3 glasses
bay leaf - one piece. on a jar
slightly hot red pepper - one piece.
salt - one tablespoon
1. We pierce firm, not very large tomatoes in cold water, let the water drain.
2. Cut the garlic cloves into 4 parts. Cut the pepper pod lengthwise and, removing the seeds, cut into half rings.
3. Pour water into a saucepan, add it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then
Take out the greens and refrigerate. Add salt to the broth.
4. In clean, scalded jars, put the tomatoes in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as slices of garlic and pepper. Fill jars filled to the top with warm brine, cork and put in a cool, dry place.
5. The tomatoes will be ready in about 2 weeks.
pickled tomatoes
OPTION 1
We take green large tomatoes
celery sprigs
garlic
Hot pepper, red
Preparing the brine
For 1 liter of cold, not boiling, water,
70 g coarse salt
Cut the tomatoes lengthwise, not all the way through.
Garlic - if large, then cut the clove into several parts.
Pepper - rings.
Celery - twigs.
We put a few pieces in each tomato
Garlic, 2-3 pcs. pepper (adjust the spiciness to taste).
We put in the celery, folded several times. You can wrap the tomato with a thread so that it does not spread.
At the bottom of the pot, barrel or jar, lay out celery sprigs, then tomatoes, celery again, etc. Celery should be on top.
Fill with brine and put under oppression.
3 liter jar - about 1.5 liters of brine.
Tomatoes should ferment, when they stop bubbling and the brine becomes transparent, then it's ready.
Can be used.
For long term storage:
Drain the brine, boil and pour boiling water over the tomatoes. Close with lids.
Ready tomatoes are cut into pieces, you can pour vegetable oil, or you can without.
OPTION 2
Cut the green tomatoes in half, put a plate of garlic and red hot pepper in each cut.
We put it in a container, shifting with herbs (parsley, dill, fennel, grape leaves, currants and cherries), add bay leaves and allspice, pour brine and leave to salt.
Brine: for 1 liter of water - 1 tbsp. spoonful of salt.
OPTION 3
Ingredients:
Green tomatoes - 2 kg,
hot pepper - 2 pcs.,
garlic - 3 - 4 heads,
onion - 1 pc.,
dill, parsley - small bunches,
bay leaf - 2 - 3 pcs.,
allspice peas - 3-4 pcs.,
water - 2 l,
salt - 4 tbsp. spoons,
granulated sugar - 1 tbsp. a spoon.
Cooking:
1. Wash tomatoes, peppers and herbs well.
2. Peel the garlic and onion.
3. Pour 2 liters of water into a saucepan, measure out salt and sugar. sand, put bay leaf and allspice, bring to a boil. Russell is ready.
4. Make cruciform cuts on the tomatoes at the stalk.
5. Cut off thick stems from bunches of greens and set aside, finely chop the greens.
6. Pass the garlic cloves through a garlic press, mix with herbs.
7. Cut one hot pepper in half, clean the seeds and finely chop, add to the greens with garlic. It turned out a great stuffing for tomatoes. We stuff tomatoes with it.
8. Now we put the tomatoes in a 3-liter jar tightly, sprinkle them with sprigs of greens (those thick stems that we cut off!), Put onions and garlic cloves, hot peppers.
9. Fill the contents of the jar with brine, tie the jar with gauze and let it stand for 2-3 days at room temperature, then send it to the refrigerator.
OPTION 4
Spicy and aromatic
2 kg green tomatoes
0.5 kg carrots,
150 gr parsley,
150 gr dill,
1 head of garlic
red hot pepper-1-2
For brine:
2 liters of water
100 gr coarse salt. Boil, chill.
Snack Recipe:
Three carrots on a coarse grater.
Finely chop parsley and dill.
Finely chop the garlic.
Finely chop the red pepper too.
We mix greens, garlic and pepper with carrots - the filling for green tomatoes is ready.
We cut the tomato in half, not along, but across, but not completely. We cut large tomatoes several times so that they are better saturated with brine.
We fill the tomatoes with a vegetable mixture, put them in an enamel pan and pour cold brine to the top.
Cover with a plate or lid, put oppression on top.
If the filling remains, spread it between the tomatoes.
Salt for 3-4 days and you can already eat. If you want to roll up for the winter, you need to lay it out immediately in jars and pour hot brine. For each liter jar, add 1 teaspoon of vinegar essence. Sterilize. Roll up.
Before serving, pour the finished tomatoes with olive oil and sprinkle with green onions.
Salted green tomatoes
Recipe Ingredients
green tomatoes - one kilogram
celery greens - 200 grams
parsley - 150 grams
dill greens - 100 grams
garlic - 50 grams
water - 3 glasses
mild red chilli pepper - one piece.
salt - one tablespoon
Recipe preparation method
1. Rinse firm, not very large tomatoes in cold water, let the water drain.
2. Pour water into a saucepan, bring it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then take out the greens and cool. Add salt to the broth.
3. Cut the garlic cloves into four parts. Cut the pepper pod lengthwise and, removing the seeds, cut into half rings.
4. In clean, scalded jars, put tomatoes in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as slices of garlic and pepper, put one bay leaf in each.
5. Fill the jars filled to the top with warm brine, cork and put in a dry, cool room.
6. Tomatoes will be ready in about 2 weeks.
Tomatoes stuffed with carrots and garlic
Take green tomatoes, almost white ripeness...
Cut them, but not all the way...
In the middle of the tomato we insert a few sprigs of parsley, a plate (bar) of raw carrots and a clove of garlic ... And so with all the tomatoes ..
Then we fill a 3-liter jar to the brim with green tomatoes and pour boiling water for 45 minutes ...
We drain the first water after a while and fill it with the second boiling water ... Before the second filling in the jar, add 1 tbsp. l. salt, 7 tbsp. l. sugar and 7 tbsp. l. 9% vinegar... That's it...
Tomatoes turn out sweet ... Whoever wants not very sweet tomatoes, the proportions of salt and sugar can be revised. It's for an amateur...
Green tomatoes "lick your fingers"
For 3 kg. tomatoes
200 gr. greens: parsley, dill, cherry leaves
(or currants)
100 gr. onions (I in each jar
sliced half an onion)
1 head of garlic
Fill:
3 liters of water
9 st. spoons of sugar
2 tbsp. spoons of salt
2-3 bay leaves
5 peas allspice
1 cup 9% vinegar
Vegetable oil (taken from the calculation
1 st. spoon per liter jar)
The same tomatoes can be cooked with another
pouring (on a 3-liter jar):
1.5 liters of water
1 st. a spoonful of sugar
1 st. a spoonful of salt
1 tablespoon of vinegar
1 st. a spoonful of vegetable oil
In a jar, first put greens, garlic, vegetable oil. Then tomatoes, and on top of onions. Add vinegar to the finished filling and pour tomatoes with hot marinade. Sterilize for 15 minutes.
Green tomatoes stuffed with garlic
Filling (for three liter cans):
1 liter of water
1 glass of granulated sugar
1 st. spoonful of salt
0.5 cup 9% vinegar
Horseradish, dill, parsley
Make cuts on the tomato in several places. Insert thinly sliced garlic into these slits. I cut all the tomatoes in half, and large ones into four parts. Put green tomatoes in jars, fill with hot brine. Sterilize 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave to cool.
My husband loves the Green Tomatoes Stuffed with Garlic. According to taste sensations among canned tomatoes, men gave them the first place.
Another option:
For 5 liters of water, 1 tbsp of salt, 2 tbsp of sugar, 1 tbsp of vinegar, 300 g of garlic, 5 pcs of pepper, lavrushka, black peppercorns, dill, parsley. Tomatoes - a bucket with a mountain. Grind pepper, garlic in a meat grinder. Greens - cut. Mix all this, cut the tomatoes crosswise on the side where there is no tail and fill with stuffing. Put the tomatoes in jars, add lavrushka and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.
Green tomatoes "drunk"
Filling (for 7 - 700 gr. jars):
1.5 liters of water
4 tbsp. spoons of sugar
2-3 tablespoons of salt
3 bay leaves
2 garlic cloves
10 allspice black peppercorns
5 pieces. carnations
2 tbsp. spoons of vodka
2 tbsp. spoons of 9% vinegar
A pinch of hot red pepper
Pour tomatoes with prepared marinade, sterilize for 15-20 minutes and roll up. Banks keep well even at room temperature.
Green tomatoes are delicious
Fill:
1 liter of water
4 tbsp. spoons of sugar
3 tsp salt
100 gr. 6% vinegar
Sweet bell pepper
Put the tomatoes and slices of bell pepper in jars, pour boiling water twice, on the third - boiling brine and roll up. Tomatoes are very tasty.
I closed such tomatoes in tomato juice, but without the addition of vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then she poured tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled up the lid.
Green tomatoes with gelatin "miracle"
Fill:
For 1 liter of water
3 art. spoons of salt
3 art. spoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cup 6% vinegar
Soak gelatin in warm water for 40 minutes. Make a filling, boil, add gelatin and vinegar to it, boil the filling again. Fill the tomatoes with filling and sterilize for 5-10 minutes.
I have never tried green tomatoes with gelatin, but I heard good responses. Therefore, I closed two servings: from green and brown tomatoes.
P.S. No wonder these tomatoes were called "Miracle". They turned out delicious and my friends love them.
Green tomatoes with cabbage
Fill:
2.5 liters of water
100 gr. salt
200 gr. Sahara
125 gr. 9% vinegar
Spices:
Dill
Parsley
bell pepper
Coarsely chop green tomatoes and cabbage and put in a jar of spices. The first time pour boiling water, let stand for 20 minutes, the second time with the finished filling. Add 1 aspirin per quart jar and seal.
This is the recipe of my colleague, very tasty tomatoes are obtained.
According to this recipe, I closed two types of tomatoes: with filling and in tomato juice. I added salt, sugar and a little cinnamon to the cooked tomato. Boiled for 5 minutes. The tomatoes laid in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked green tomatoes in tomato and cabbage more (I generally like tomato sauce).
Green tomatoes with apples in pink brine
Fill:
1.5 liters of water
1 st. a spoonful of salt
5 st. spoons of sugar
70 gr. 6% vinegar
Allspice peas
Parsley
Apples
Beet
Put the tomatoes, a few apple slices and 2 small circles of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not put more than 2 pieces of beets, otherwise the brine will taste astringent. Pour in boiling water for 20 minutes. Then make a filling from this water, boil it. Pour the hot brine over the tomatoes and roll up the lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled for 5 minutes with vinegar, and then poured them into jars. A friend at work treated me to such delicious tomatoes.
The same tomatoes can be made without beets, they are also very tasty.
Salted green tomatoes in barrels (salted tomatoes)
For 8 liters of boiled and chilled water
400-500 gr. salt
Spices:
For 10 kg. green tomatoes
200 gr. Sahara
200 gr. dill
10-15 gr. hot pepper (optional)
100-120 gr. blackcurrant or cherry leaves
You can salt green, ripe and brown tomatoes, but always separately. I give a recipe: how to salt green tomatoes. Pickled in the usual way, green tomatoes in finished form are quite tough. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Place the washed fruits tightly in the prepared container (barrel or aluminum utensils) along with spices, which are placed on the bottom of the barrel, in
Middle and top and sprinkle with sugar. When laying the tomatoes, shake the dishes slightly and, after filling, pour the prepared brine. The riper and larger the fruits, the stronger the brine becomes. Close the filled dish with tomatoes with a tight lid or put a wooden circle with oppression on top. Store in a cool place. After 40-50 days, salted tomatoes will be ready to eat.
Green tomatoes with sugar in tomato (sweet tomatoes)
10 kg. tomatoes
200 gr. black currant leaves
10 gr. allspice
5 gr. cinnamon
4 kg. ripe tomatoes for tomato (or tomato paste)
3 kg. Sahara
Salt - to taste (at least 3 tablespoons)
Here is an unusual way of pickling tomatoes: instead of salt, you need to take sugar. Take green (or brown) tomatoes, sort and put in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top of them and sprinkle with sugar. Thus, do the styling without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour tomato paste (from ripe tomatoes) with sugar. Put oppression on top. For this salting method, green tomatoes can be blanched in boiling water for one to two minutes. According to this recipe, you can make canned tomatoes in jars.
Green tomatoes (fresh)
Choose thick-skinned tomatoes. Cut a little larger than a salad. Fold in jars with a capacity of 0.5 and 0.7 liters. Fill with cold water and set to sterilize for 10-15 minutes. Roll up.
Such tomatoes are good for making salad in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs to them - fresh tomato salad is ready.
Green tomatoes with grapes
Fill:
1.5 liters of water
3 art. spoons of salt
4 tbsp. spoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas
Wash the tomatoes and put in a jar, shifting with onions and spices. Put a bunch of grapes on top. Fill with brine, add vinegar essence. Sterilize the jar (3 liter) for 15 minutes.
green tomato salad
3 kg green tomatoes
1 kg bell pepper
1 kg carrots
1 kg of onion
Hot pepper to taste
Brine:
350 gr. sunflower oil
100 gr. salt
300 gr. Sahara
100 ml. 9% vinegar
Cut the vegetables, put them in a non-oxidizing bowl, mix with salt, sugar, vinegar and oil. Let stand for a few hours (6-8) until they release their juice. Then boil for 30 minutes. Arrange the salad in jars, add 1 aspirin per liter jar and roll up. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.
Caviar from green tomatoes
3 kg. green tomatoes
1 kg. carrots
1 kg. onion
5-6 pcs. bell pepper
You can add hot pepper to taste
Fill:
1 cup of sugar
3 art. spoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Twist all the vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless bowl for 5-6 hours. Then boil for 30-40 minutes, spread the caviar in jars, add vinegar and roll up.
Green stuffed tomatoes
5 kg. tomatoes
1 kg. onion
1 kg. bell pepper
200 gr. garlic
3-4 pods of hot pepper
Dill, parsley
Fill:
For 1 liter of water
20 gr. salt
Spices to taste
Cut the top of the tomatoes in half so that you can remove the core. Fill the resulting hole with finely chopped or twisted vegetable mixture through a meat grinder. Sterilize: liter jars for 15-20 minutes, 3 liter jars for 25-30 minutes and roll up the lid.
Stuffed green tomatoes - 2
For the filling (for 5 three-liter jars):
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)
Fill:
6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar
Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with vegetable mixture and close. Place carefully in jars. Soak the tomatoes twice in hot water for 10 minutes. For the third time, pour boiling marinade over, add 1 aspirin tablet to the jar and roll up.
You can do it this way too. Stuff the tomatoes in the same way, put in a saucepan, pour over the brine and put oppression on top. In a few days, stuffed tomatoes will be ready to eat.
Lecho of green tomatoes
3 kg. green tomatoes
1 kg. onion
1.5 kg. carrots
1 kg. bell pepper
1 liter spicy tomato sauce
0.5 liters of unrefined sunflower oil
Salt to taste
Grate the carrot on a coarse grater. Cut the tomatoes and pepper into large slices, onion into half rings. Put vegetables in a bowl with heated oil, add tomato sauce and cook for 1.5 hours, stirring. Add salt and cook for another 10 minutes. The treatment is ready. Hot put lecho into sterilized jars and roll up.
Tips and recipes from Nadezhda
Salted green tomatoes for the winter.
The most popular and traditional, green tomatoes, we have pickled. Very tasty! At the bazaar they are sold in large wooden barrels, all year round.
Green unripe tomatoes, preferably large, fleshy.
celery-twigs
Garlic
Red hot pepper
Brine
For 1 liter of cold water (from the tap)
70 g salt (coarse)
Cut the tomatoes in half lengthwise, but not completely. If the garlic is large, then cut each clove into several slices. Pepper mode into rings (I do this with scissors, very convenient). Celery sprigs.
In each tomato we put several plates of garlic, 2-3 rings of pepper (depending on how much you like spicy, or there are children in the house). We also stuff a celery sprig, mercilessly folded several times, and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (If neat, then it is possible without threads). Bazaar aesthetes stuff red pepper in such a way that it peeks out of the tomato with a red tongue (teasing). -Like a smiley.
At the bottom of the pan, or jars (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, push more pepper on the sides (for lovers), then again celery, etc. Top layer of celery.
We dilute salt in water and pour tomatoes. We put it under oppression. Approximately 1.5 liters of brine are used for a 3 liter jar.
When the tomatoes are replayed, they stop bubbling, the brine becomes transparent, that's it, the pickle is ready. If you use it right away, then you don't need to do anything else. And if you want to save, then drain the brine, boil and immediately pour the tomatoes. You can close it with a plastic lid or roll it up with an iron one. This should be done immediately after pouring boiling brine. It can be stored for a very long time, even 2 years.
The finished tomato is cut into pieces and poured with vegetable oil. You can also without oil, as you like.
Enjoy your meal!
Salad "Winter"
This recipe uses green tomatoes in a marinade.
5 kg green tomatoes
0.5 kg of onion
1 kg red bell pepper
300 g celery
200 g parsley
2 pods of hot pepper
100 g garlic
250 ml sunflower oil
250 ml vinegar
salt
Cut everything to taste, salt, pour oil and vinegar. Leave for a day in the refrigerator.
Arrange in jars and sterilize for 15 minutes. Roll up.

When the red hot summer slowly gives way to autumn coolness, asters and gladioli bloom, and summer holidays come to an end, the season for harvesting green tomatoes begins.

Green tomato blanks appeared on my shelves in the cellar relatively recently, but they have managed to fall in love with all my household members so much that for the second year in a row I have been canning various green tomato salads, marinating green tomatoes with garlic, with adjika, and even with vodka.

But, without stopping there, I am always looking for new and interesting recipes for green tomatoes, and I try different ways to prepare green tomatoes for the winter.

Fortunately, I have no problems with the presence of green tomatoes, since my mother-in-law is an experienced summer resident, and every year she supplies me with a couple of buckets of this delicacy. Although, I have never seen green tomatoes for sale in the markets of the city.

In this article, I bring to your attention the most successful, in my opinion, recipes for green tomato blanks for the winter. Traditionally, I ask you to share your favorite and proven recipes, because the more good recipes, the more satisfied housewives!

Green tomatoes in Korean for the winter

I suggest you try cooking Korean green tomatoes for the winter: a bright, savory, and incredibly tasty Korean green tomato appetizer that will remind you of the colors of autumn in a gray and gloomy winter. The recipe for Korean green tomatoes is quite simple, from the available seasonal ingredients, but still we will cook green Korean tomatoes for the winter with sterilization, so please be patient and in a good mood. Recipe with photo.

Salad of green tomatoes for the winter "Colors of autumn"

If you have never cooked a salad of green tomatoes, urgently correct yourself! This type of preparation is one of the most favorite in my family, and jars of salad, as a rule, end before the New Year. …

Caviar from green tomatoes for the winter

I think every gardener is faced with the fact that in autumn the tomatoes do not have time to ripen and turn red, but remain sad, green fruits hanging on the bushes. Do not be upset if you have a lot of these green tomatoes left - you can cook a lot of delicious preparations from them. One of them is caviar from green tomatoes for the winter. Such an appetizer will be very popular in the cold season, and it is not difficult to cook it. See how to cook.

Green tomatoes for the winter with aspirin

Tomatoes are prepared simply and quickly, and the result is sweet and sour firm tomatoes with a rich taste of red pepper and pickled garlic. Even if you don't like canned green tomatoes, this recipe is sure to please. …

Green tomatoes for the winter with vodka

Everyone who tried these miracle tomatoes was simply delighted, and when men hear that green tomatoes are marinated with vodka, they say: “Put more on a plate.” Recipe .

Green tomatoes for the winter with garlic and hot pepper "Cobra"

My husband, dad, and brothers are delighted with these green tomatoes with garlic and hot pepper, and every holiday they ask me: “Will there be Cobra with vodka?”, To which I answer them: “There would be vodka, but” Cobra "will definitely be!" …

Quote message 25 Super Green Tomato Recipes

Blessed time! Preparation time. Autumn. Generous breakdown of vegetables and fruits. I love this time of year. The earth gave birth to so many things! Live and be happy. White winter ahead. And vitamins need to be sent in jars. There will be something to remember on long winter evenings.

Green tomatoes are often sold in autumn. They do not have time to ripen before the first frost. What delicious salads and snacks are obtained from them! There are several very successful recipes in my archive.

Green tomatoes "lick your fingers"

For 3 kg. tomatoes
200 gr. greens: parsley, dill, cherry leaves
(or currants)
100 gr. onions (I in each jar
sliced half an onion)
1 head of garlic
Fill:
3 liters of water
9 st. spoons of sugar
2 tbsp. spoons of salt
2-3 bay leaves
5 peas allspice
1 cup 9% vinegar
Vegetable oil (taken from the calculation
1 st. spoon per liter jar)

The same tomatoes can be cooked with another
pouring (on a 3-liter jar):

1.5 liters of water
1 st. a spoonful of sugar
1 st. a spoonful of salt
1 tablespoon of vinegar
1 st. a spoonful of vegetable oil
In a jar, first put greens, garlic, vegetable oil. Then tomatoes, and on top of onions. Add vinegar to the finished filling and pour tomatoes with hot marinade. Sterilize for 15 minutes.

Green tomatoes stuffed with garlic

Filling (for three liter cans):
1 liter of water
1 glass of granulated sugar
1 st. spoonful of salt
0.5 cup 9% vinegar
Horseradish, dill, parsley
Make cuts on the tomato in several places. Insert thinly sliced garlic into these slits. I cut all the tomatoes in half, and large ones into four parts. Put green tomatoes in jars, fill with hot brine. Sterilize 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave to cool.
My husband loves the Green Tomatoes Stuffed with Garlic. According to taste sensations among canned tomatoes, men gave them the first place.

Another option:

For 5 liters of water, 1 tbsp of salt, 2 tbsp of sugar, 1 tbsp of vinegar, 300 g of garlic, 5 pcs of pepper, lavrushka, black peppercorns, dill, parsley. Tomatoes - a bucket with a mountain. Grind pepper, garlic in a meat grinder. Greens - cut. Mix all this, cut the tomatoes crosswise on the side where there is no tail and fill with stuffing. Put the tomatoes in jars, add lavrushka and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.

Green tomatoes "drunk"

Filling (for 7 - 700 gr. jars):
1.5 liters of water
4 tbsp. spoons of sugar
2-3 tablespoons of salt
3 bay leaves
2 garlic cloves
10 allspice black peppercorns
5 pieces. carnations
2 tbsp. spoons of vodka
2 tbsp. spoons of 9% vinegar
A pinch of hot red pepper
Pour tomatoes with prepared marinade, sterilize for 15-20 minutes and roll up. Banks keep well even at room temperature.

Green tomatoes are delicious

Fill:
1 liter of water
4 tbsp. spoons of sugar
3 tsp salt
100 gr. 6% vinegar
Sweet bell pepper
Put the tomatoes and slices of bell pepper in jars, pour boiling water twice, on the third - boiling brine and roll up. Tomatoes are very tasty.
I closed such tomatoes in tomato juice, but without the addition of vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then she poured tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled up the lid.

Green tomatoes with gelatin "miracle"

Fill:
For 1 liter of water
3 art. spoons of salt
3 art. spoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cup 6% vinegar
Soak gelatin in warm water for 40 minutes. Make a filling, boil, add gelatin and vinegar to it, boil the filling again. Fill the tomatoes with filling and sterilize for 5-10 minutes.
I have never tried green tomatoes with gelatin, but I heard good responses. Therefore, I closed two servings: from green and brown tomatoes.
P.S. No wonder these tomatoes were called "Miracle". They turned out delicious and my friends love them.

Green tomatoes with cabbage

Fill:
2.5 liters of water
100 gr. salt
200 gr. Sahara
125 gr. 9% vinegar
Spices:
Dill
Parsley
bell pepper
Coarsely chop green tomatoes and cabbage and put in a jar of spices. The first time pour boiling water, let stand for 20 minutes, the second time with the finished filling. Add 1 aspirin per quart jar and seal.
This is the recipe of my colleague, very tasty tomatoes are obtained.

According to this recipe, I closed two types of tomatoes: with filling and in tomato juice. I added salt, sugar and a little cinnamon to the cooked tomato. Boiled for 5 minutes. The tomatoes laid in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked green tomatoes in tomato and cabbage more (I generally like tomato sauce).

Green tomatoes with apples in pink brine

Fill:
1.5 liters of water
1 st. a spoonful of salt
5 st. spoons of sugar
70 gr. 6% vinegar
Allspice peas
Parsley
Apples
Beet
Put the tomatoes, a few apple slices and 2 small circles of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not put more than 2 pieces of beets, otherwise the brine will taste astringent. Pour in boiling water for 20 minutes. Then make a filling from this water, boil it. Pour the hot brine over the tomatoes and roll up the lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled for 5 minutes with vinegar, and then poured them into jars. A friend at work treated me to such delicious tomatoes.
The same tomatoes can be made without beets, they are also very tasty.

Salted green tomatoes in barrels (salted tomatoes)

Brine:
For 8 liters of boiled and chilled water
400-500 gr. salt
Spices:
For 10 kg. green tomatoes
200 gr. Sahara
200 gr. dill
10-15 gr. hot pepper (optional)
100-120 gr. blackcurrant or cherry leaves
You can salt green, ripe and brown tomatoes, but always separately. I give a recipe: how to salt green tomatoes. Pickled in the usual way, green tomatoes in finished form are quite tough. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Place the washed fruits tightly in the prepared container (barrel or aluminum utensils) along with the spices that are placed on the bottom of the barrel, in the middle and on top, and sprinkle with sugar. When laying the tomatoes, shake the dishes slightly and, after filling, pour the prepared brine. The riper and larger the fruits, the stronger the brine becomes. Close the filled dish with tomatoes with a tight lid or put a wooden circle with oppression on top. Store in a cool place. After 40-50 days, salted tomatoes will be ready to eat.

Green tomatoes with sugar in tomato (sweet tomatoes)

10 kg. tomatoes
200 gr. black currant leaves
10 gr. allspice
5 gr. cinnamon
4 kg. ripe tomatoes for tomato (or tomato paste)
3 kg. Sahara
Salt - to taste (at least 3 tablespoons)
Here is an unusual way of pickling tomatoes: instead of salt, you need to take sugar. Take green (or brown) tomatoes, sort and put in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top of them and sprinkle with sugar. Thus, do the styling without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour tomato paste (from ripe tomatoes) with sugar. Put oppression on top. For this salting method, green tomatoes can be blanched in boiling water for one to two minutes. According to this recipe, you can make canned tomatoes in jars.

Green tomatoes (fresh)

Choose thick-skinned tomatoes. Cut a little larger than a salad. Fold in jars with a capacity of 0.5 and 0.7 liters. Fill with cold water and set to sterilize for 10-15 minutes. Roll up.
Such tomatoes are good for making salad in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs to them - fresh tomato salad is ready.

Green tomatoes with grapes

Fill:
1.5 liters of water
3 art. spoons of salt
4 tbsp. spoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas
Wash the tomatoes and put in a jar, shifting with onions and spices. Put a bunch of grapes on top. Fill with brine, add vinegar essence. Sterilize the jar (3 liter) for 15 minutes.

green tomato salad

3 kg green tomatoes
1 kg bell pepper
1 kg carrots
1 kg of onion
Hot pepper to taste
Brine:
350 gr. sunflower oil
100 gr. salt
300 gr. Sahara
100 ml. 9% vinegar
Cut the vegetables, put them in a non-oxidizing bowl, mix with salt, sugar, vinegar and oil. Let stand for a few hours (6-8) until they release their juice. Then boil for 30 minutes. Arrange the salad in jars, add 1 aspirin per liter jar and roll up. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.

Caviar from green tomatoes

3 kg. green tomatoes
1 kg. carrots
1 kg. onion
5-6 pcs. bell pepper
You can add hot pepper to taste
Fill:
1 cup of sugar
3 art. spoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Twist all the vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless bowl for 5-6 hours. Then boil for 30-40 minutes, spread the caviar in jars, add vinegar and roll up.

Green stuffed tomatoes

5 kg. tomatoes
1 kg. onion
1 kg. bell pepper
200 gr. garlic
3-4 pods of hot pepper
Dill, parsley
Fill:
For 1 liter of water
20 gr. salt
Spices to taste
Cut the top of the tomatoes in half so that you can remove the core. Fill the resulting hole with finely chopped or twisted vegetable mixture through a meat grinder. Sterilize: liter jars for 15-20 minutes, 3 liter jars for 25-30 minutes and roll up the lid.

Stuffed green tomatoes - 2

For the filling (for 5 three-liter jars):
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)
Fill:
6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar
Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with vegetable mixture and close. Place carefully in jars. Soak the tomatoes twice in hot water for 10 minutes. For the third time, pour boiling marinade over, add 1 aspirin tablet to the jar and roll up.

You can do it this way too. Stuff the tomatoes in the same way, put in a saucepan, pour over the brine and put oppression on top. In a few days, stuffed tomatoes will be ready to eat.

Lecho of green tomatoes

3 kg. green tomatoes
1 kg. onion
1.5 kg. carrots
1 kg. bell pepper
1 liter spicy tomato sauce
0.5 liters of unrefined sunflower oil
Salt to taste
Grate the carrot on a coarse grater. Cut the tomatoes and pepper into large slices, onion into half rings. Put vegetables in a bowl with heated oil, add tomato sauce and cook for 1.5 hours, stirring. Add salt and cook for another 10 minutes. The treatment is ready. Hot put lecho into sterilized jars and roll up.

Salted green tomatoes for the winter.

The most popular and traditional, green tomatoes, we have pickled ones. Very tasty! At the bazaar they are sold in large wooden barrels, all year round.
Green unripe tomatoes, preferably large, fleshy.
celery-twigs
Garlic
Red hot pepper
Brine
For 1 liter of cold water (from the tap)
70 g salt (coarse)

Cut the tomatoes in half lengthwise, but not completely. If the garlic is large, then cut each clove into several slices. Pepper mode into rings (I do this with scissors, very convenient). Celery sprigs.
In each tomato we put several plates of garlic, 2-3 rings of pepper (depending on how much you like spicy, or there are children in the house). We also stuff a celery sprig, mercilessly folded several times, and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (If neat, then it is possible without threads). Bazaar aesthetes stuff red pepper in such a way that it peeks out of the tomato with a red tongue (teasing). -Like a smiley.
At the bottom of the pan, or jars (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, push more pepper on the sides (for lovers), then again celery, etc. Top layer of celery.
We dilute salt in water and pour tomatoes. We put it under oppression. Approximately 1.5 liters of brine are used for a 3 liter jar.
When the tomatoes are replayed, they stop bubbling, the brine becomes transparent, that's it, the pickle is ready. If you use it right away, then you don't need to do anything else. And if you want to save, then drain the brine, boil and immediately pour the tomatoes. You can close it with a plastic lid or roll it up with an iron one. This should be done immediately after pouring boiling brine. It can be stored for a very long time, even 2 years.

The finished tomato is cut into pieces and poured with vegetable oil. You can also without oil, as you like.
Enjoy your meal!

Salad "Winter"

This recipe uses green tomatoes in a marinade.
5 kg green tomatoes
0.5 kg of onion
1 kg red bell pepper
300 g celery
200 g parsley
2 pods of hot pepper
100 g garlic
250 ml sunflower oil
250 ml vinegar
salt
Cut everything to taste, salt, pour oil and vinegar. Leave for a day in the refrigerator.
Arrange in jars and sterilize for 15 minutes. Roll up.

A real hostess will be able to make a real culinary masterpiece out of any product. Surely everyone knows that tomatoes without the sun will not acquire the desired color. In the shade, green fruits will remain green, but this is not a reason to throw them away. In this form, they are definitely not suitable for eating, but if they canned, it will turn out to be very appetizing.

Oh, what winter can be without summer preparations? In the warm season, you have to work hard so that you can enjoy canned foods in the winter. If you want to cook unripe tomatoes in a jar for the winter, then you must definitely know the preservation recipe. This is a rather difficult task, but it is better to push yourself and stock up for the winter than to throw away whole tomatoes.

Salad with green tomatoes, garlic and pepper

This method of cooking is very popular in the Caucasus. The appetizer will be in perfect harmony with meat dishes, which are prepared in Georgia for any holiday.

Ingredients:

unripe tomatoes 1.5 kg.
pepper 0.3 kg.
garlic 2 medium heads.
refined oil 100 ml.
small onion 3 pcs.
vinegar 9% 85 ml.
seasonings.
greens.
salt to your taste, but not less than one tbsp.

Cooking:

My tomatoes and cut into slices. Transfer to a deep bowl, mix with salt. We press down with a plate so that the tomatoes release juice, put in the refrigerator for several hours. After we remove the formed liquid.

We clean the onion, finely chop. Fry it with spices in a closed pan for about 4 minutes over moderate heat. After we add pepper and move the whole mass to the tomatoes, pour the oil in the same way. We chop the greens, pour with garlic to the tomatoes, stir.

Vinegar must be boiled, then poured over vegetables. We fill the vegetable mass, put it in a cool place, wait until the tomatoes are pickled. After 48 hours, the salad will be completely ready. Remember to stir the contents a couple of times a day.

Green tomato salad with cucumbers

Delicious vegetable salad for the winter.

Ingredients:

cucumbers 1 kg.
green tomatoes 0.5 kg.
zucchini 0.5 kg.
apples 0.5 kg.
garlic 200 g
refined oil 100 ml.
granulated sugar 50 g.
tarragon 50 g.
apple cider vinegar 100 ml.
salt at least 40 g.

Cooking:

We wash all the fruits and chop into small pieces. Remove the core from the apples and cut into slices. We clean the garlic and chop it smaller, we do the same with tarragon. We mix the components in a large bowl, salt, add sugar, refined oil and vinegar. Thoroughly mix the mixed vegetables.

We put on the fire and wait until the ingredients boil, then keep on the stove for about 10 minutes. Immediately distribute the salad in jars and roll up hot.

Spicy green tomato salad

If you are a fan of sharp sensations, then prepare a salad for the winter according to this recipe. Be sure that someone from your family will definitely like this dish.

We will need:

sweet pepper 1.2 kg.
green tomato 2.5 kg.
garlic 0.3 kg.
hot pepper 300 g.
parsley 300 g.

For marinade:

red tomatoes 2 kg.
refined oil 2 cups.
vinegar 5% 1 tbsp.
sugar 200 g
salt 130 g.

Cooking:

We wash the vegetables, let dry. Unripe tomatoes should be cut into 2 parts. If the fruits are large, then divide into quarters. We remove the seeds from 2 types of pepper, cut into strips. Press the garlic through a press. We chop the parsley.

We cut the red tomatoes for the marinade and place them in a container resistant to high temperature. Add oil, vinegar, sugar and salt.

We place the dishes on the maximum fire, as soon as the contents boil, keep on the stove for about 2 more minutes. Add chopped vegetables and herbs to the marinade. Within 15 minutes, the mass should boil, do not forget to interfere. Salad after cooking should be placed in jars and immediately rolled up. We wrap the banks, put them upside down. Tomatoes should be stored in a dark place.

Korean green tomatoes: the most delicious recipe

Turning green tomatoes into a delicious salad is not difficult at all. Thanks to this method, you can enjoy cold weather preservation. A salad with a lot of vitamins is just the way in winter, when fresh vegetables are nowhere to be found.

Ingredients:

sweet pepper 2 pcs.
green tomatoes 1 kg.
garlic 1 small head.
refined oil 50 ml.
vinegar 9% 50 ml.
red pepper (if you like).
greens.
sugar 50 g.
salt at least 30 g.

Cooking:

Wash vegetables and chop into thin slices. We wash the pepper, remove the seed part, cut into strips. Finely chop the greens. Grind the garlic with a knife, but it is better to use a garlic maker. Pour oil and vinegar over vegetables. Stir the mass, then salt, add sugar and mix again. We fill the container with assorted vegetables and cork. We put in the refrigerator for the night. You can take a sample from the dish now, or leave the jars for the winter.

Video recipe:

Enjoy your meal!

Salad with green tomatoes and bell pepper

Appetizing vegetable salad, which contains many useful substances.

Ingredients:

Bulgarian pepper of all colors 1 kg.
green tomato 2 kg.
onion 1 kg.

For marinade:

refined oil 1 tbsp.
vinegar 9% 1 tbsp.
granulated sugar 80 g.
warm water 300 ml.
coarse salt 50 g.

Cooking:

We wash all the fruits and proceed to cutting. We cut the tomatoes into large slices, make half rings from the onion, divide the pepper into about 6-7 parts.

We begin to prepare the marinade. Pour water into a bowl, add salt and sugar. Pour vinegar and refined oil, stir. Pour the vegetables into the marinade, mix the assortment, close the pan. Let the vegetables stand for 120 minutes.

As soon as the time is up, put the mass on the stove. We wait for the boil, then reduce the heat, continue to cook the platter for 10 minutes.

You can safely fill the jar with a delicious salad, and store it until the coldest time. That's when he will be on the table in time.

Delicious salad with carrots and green tomatoes

Ingredients:

green tomato 3 kg.
carrots 1.5 kg.
onion 1.5 kg.
granulated sugar 150 g.
coarse salt 100 g
refined oil 300 g
black peppercorns 5 pcs.
vinegar 9% 60 g.
bay leaf 5 pcs.

Cooking:

My tomatoes, remove the green part, chop into sticks. We clean the washed carrots and rub on a large grater. If the onion is large, then cut it into half rings, make smaller onions into rings.

We are looking for deep dishes, pour vegetables, salt well. We keep in this state for at least 10 hours. The juice that forms during this time should be poured into another container, it will be used as a marinade.

Add refined oil, vinegar, sugar to it and put it on the stove. In the process, add bay leaf and peppercorns. Bring the mixture to a boil, stirring regularly. Pour the boiling marinade to the vegetable mass, mix it.

We put the salad on medium heat, cook for about 40 minutes. Stir frequently to prevent vegetables from sticking to the bottom. As soon as you complete the process, do not wait, and fill the container with the finished product. We put the banks upside down, cover with a blanket. After complete cooling, remove to a cool room. Waiting for winter to take a sample.

Vegetable salad "Eating"

In this recipe, we will stuff tomatoes with various vegetables and seasonings.

Ingredients:

green tomato 3 kg.
carrots 0.5 kg.
Bulgarian pepper 0.5 kg
a couple of heads of garlic.
greens (parsley, dill) 1 bunch.
horseradish leaves 2 pcs.
ground black pepper 1 tbsp.
vinegar 9% 1 tbsp. to the bank.
salt one tsp
sugar one tbsp.

The brine will require 1 liter of water and 1 tbsp. salt.

Cooking:

We wash the fruits along with the greens. We clean the garlic, pass through the garlic. We cut the seeds from the pepper, cut into slices, rub the carrots. We make a small incision on top of the tomatoes to get the pulp with a teaspoon. Then we cut it into small sticks and mix with sugar, garlic, salt and pepper.

We fill the tomatoes with chopped products. We fill the container with tomatoes, put greens between the layers. Add 1 tbsp vinegar to each jar.

Bring water to a boil, salt. Fill the container with vegetables with brine. We sterilize for 20 minutes, then cork with lids. We put the jars upside down, wrap them up and wait for them to cool completely. After that, place in a dark, cool place for storage.

Hunting salad with cabbage

A delicious vegetable dish that will be a great addition to the side dish. It will be especially appetizing with mashed potatoes.

Ingredients:

green tomato 200 g
cucumber 200 g
white cabbage 300 g
sweet pepper 200 g
carrots 100 g
garlic one clove.
greens on one branch.
sunflower oil 2 tbsp
onion turnip one head.
salt to your taste.

Cooking:

We wash the vegetables, let dry. We cut the tomatoes into small cubes, pepper into larger pieces (previously remove the seed part), turn the carrots into straws, and do the same with cucumbers. Chop up the cabbage even more.

We place the mixed vegetables in a container, add the garlic and salt the mass. Let it brew for about 60 minutes. We put them on the stove, do not let them boil. While warm, add butter and bite.

Mix the contents and lay out in containers, cover with lids. After a 10-minute sterilization, we cork the salads and turn the jars upside down, wrap them up. If you did everything according to the recipe, then you will definitely get crunchy mouth-watering vegetables.

Pickled green tomatoes in a jar

Tomatoes that have remained unripe can be pickled in any way. Today we will prepare a delicious salad with unripe tomatoes, which we will fill with a delicious filling.

Ingredients:

green tomato 3 kg.
carrots 100 g
garlic one head.
onion 3 pcs. medium size.
parsley one bunch.

For marinade:

vinegar 9% 2 tbsp.
sugar 4 tbsp
salt 2 tbsp
bay leaf a couple of things.
carnation 3 inflorescences.
black pepper 7 pcs.
allspice 5 pcs.

Cooking:

We wash the parsley, chop it in a wet state, finer. We clean the carrots and cut into slices. We clean the garlic. On all tomatoes, cuts should be made into which carrots, chopped garlic and herbs must be placed. Fill the container with vegetables.

Onions cut into rings, preferably thicker, put to the tomatoes. Fill the container with boiling water, leave for 10 minutes. Then drain the liquid into a separate bowl. Pour boiling water over the vegetables again. Add salt, sugar, seasonings to the cooled liquid, bring to a boil, do not reduce the heat for another 10 minutes. Turn off the stove, add vinegar to the marinade. We empty the jars of liquid and pour a new boiling marinade. We seal the container.

We wrap the banks, after putting them upside down.

Winter salad without sterilization

Many people remember how quite recently almost all housewives sterilized jars filled with food. This is a rather long and inconvenient process. It is better to sterilize the container in advance, so that later you can just roll up the salad.

Ingredients:

green tomatoes 6 kg.
carrots 1 kg.
Bulgarian pepper 1 kg.
hot pepper 2 pods.
onion 1 kg.
garlic 3 heads.
salt 120 g.
sugar 120 g.
vinegar 9% 250 ml.
refined oil 230 ml.
water.

Cooking:

If you do not want to spend a lot of time cutting vegetables, then use the technique. So you get the same and beautiful pieces.

Tomatoes and red pepper should be cut into cubes. Pass the carrots, garlic and hot peppers through a grater. We combine assorted vegetables in one bowl, pour refined oil and put on the stove until boiling. Do not rush to immediately pour a lot of water, as the tomatoes will release their own juice. In a boiling state, add sugar, salt and vinegar. We make a minimum fire, cook vegetables for several minutes. Immediately fill the container with products and cork.

Video recipe:

Enjoy your meal!

Ripe and green tomato salad

Quite a tasty and unusual preparation for the winter, which will appeal to you. Surely, many have both ripe and unripe tomatoes in the summer. Here's a use for them.

Ingredients:

red and unripe tomatoes 1 kg.
sweet pepper 1 kg.
onion 1 kg.
garlic 1 head.
bay leaf.
allspice and peas.
gelatin one pack.
greens.
sugar and salt.

Cooking:

Tomatoes, along with peppers and onions, cut into rings, divide the garlic into small plates. Alternately fill the jar with vegetables, do not forget about the greens. Be sure to put a bay leaf and pepper in each jar at the bottom. Pour the components with boiling water so that they start up the juice.

Let's start creating the marinade. Stir gelatin in hot water until it dissolves. Pour the liquid from the jars and bring to a boil. Mix with gelatin, keep a little on maximum heat. Pour the finished marinade into jars, cork the containers. We wait for them to cool, do not forget to turn the container over.

Caviar from green tomatoes for the winter

Nothing will please the table in the winter like fresh canned vegetables. It is worth working a little in the summer to enjoy vegetable stocks in the cold season. For example, you can make caviar from green tomatoes!

Today's recipe is quite interesting, thanks to it you will get delicious caviar for the winter. If you do not have enough unripe tomatoes, then you can add ripened tomatoes. In the absence of a meat grinder, you can use a grater. As a seasoning, coriander and basil are perfect. Parsley can be used as a decoration.

Ingredients:

green tomatoes 3 kg.
Bulgarian pepper 1 kg.
carrots 1 kg.
onion 0.5 kg.
sugar 100 g
refined oil 1 tbsp.
vinegar 4 tbsp
salt one tsp
ground black pepper one tsp

Step by step preparation:

1. We wash all vegetables: tomatoes, peppers, onions and carrots. We clean the onions, remove the top layer from the carrots, cut into cubes. Remove the seeds from the pepper and cut into small pieces. Divide tomatoes as you like. Assorted vegetables are passed through a meat grinder.

2. We move the minced vegetable into the pan, add refined oil, salt and pepper. Do not rush to add water, as the vegetables will give juice. In the process of cooking, you can add boiled water little by little. Leave the mass on a minimum heat for about 90 minutes.

3. After an hour or more of cooking, add vinegar and sugar. In the meantime, you can do the sterilization of the jars, which is a mandatory step.

4. Fill the container with caviar, cover the jars with lids and cork. We wrap the blanket upside down, keep it in this position until the caviar cools down. We send for storage in the refrigerator or basement.

Video recipe: