A simple recipe for green tomatoes for the winter and a "daily" harvest for those who are "drawn to a salty"

An unripe crop can be a big disappointment. Such vegetables have almost no value, so they are mostly thrown out. But the situation changes radically, if it is a question of unripe tomatoes. In the canned form, according to their taste qualities, they are not inferior to the red "brethren". At the same time recipes from green tomatoes for the winter startle with their variety.

1 hour
1 serving
Average complexity

The content of the article

Green vegetables are rich in vitamins and minerals, which are necessary for normal body functioning. In addition, they contain acids that promote quality digestion. Raw tomatoes are included in the group of low-calorie foods (20 kcal per 100 g in canned), so they can be used to create a dietary, lean menu.

Unripe vegetables contain a large amount of poisonous solanine. When excessive use of them can occur intoxication of the body. To sharp green tomatoes for the winter were not harmful to health, we previously soak them in salted water. This will help get rid of not only the harmful compound, but also of nitrates, if the products were bought in the store.

Recipes from green tomatoes for the winter: 4 options

Harvesting unripe vegetables is not the easiest process, but rather interesting. The landlady, who uses recipes of usual or fast cooking, tends to two parameters. For her, it is important that tomatoes are pleasant to the taste, while not losing their presentability. In this case it is good that the unripened vegetables have a dense structure that is retained during heat treatment.


. Features . Close the green tomatoes for the winter can be with a variety of seasonings and spices. There are no clear indications of their use. You can put in a jar of a couple of currant leaves or raspberries, horseradish. Procurement will acquire a more intense flavor. It turns out to be sharp enough and sour, therefore it is not recommended in large numbers to children.

: Ingredients :

  • unripened tomatoes (as much as it enters a liter jar);
  • Bulgarian pepper (to taste);
  • carrots (to taste);
  • two garlic cloves;
  • 10 grams of horseradish;
  • 60-70 g of sugar;
  • 50 ml of vinegar (6%);
  • 40-50 g of salt;
  • aspirin tablet;
  • 1 liter of water.


  1. Pepper is cut into small plates, carrots are large three.
  2. Garlic crushed slices, horseradish - small pieces.
  3. In a sterile jar, first lay out the spices. Then fill it with tomatoes.
  4. Fill the vegetables with boiled water. We hold 20 minutes. Drain the liquid, boil again and add sugar, salt. Remove from the stove and pour vinegar.
  5. We put aspirin in a jar. Fill with a marinade, screw it up, turn it upside down, warm it.
  6. How to cool, put in the cold.
Many recipes of pickled green tomatoes for the winter include aspirin, and this is no exception. The product has the same preservative properties as citric acid, apple, wine table vinegar. To consume preparations with aspirin is not recommended for individual intolerance of the drug, the presence of diseases of the gastrointestinal tract.

Stuffed with garlic

. Features . Green tomatoes with garlic for the winter - the choice of those who prefer snacks with a keen taste. The dish goes well with meat.

: Ingredients :

  • 2 kg of unripe tomatoes;
  • garlic (by the number of tomatoes);
  • 1 liter of water;
  • a tablespoon of sugar;
  • three teaspoons of salt;
  • 70-80 ml of vinegar (9%)
  • greens, spices.


  1. We make small cuts in vegetables. We insert in them whole or cut into plates garlic denticles.
  2. We are engaged in a marinade: in boiling water we add salt, sugar. After completely dissolving them, remove the container from the plate and pour in the vinegar.
  3. We sterilize vegetables in sterile jars. Between them - greens, root or horseradish leaves, laurel leaf, dill grains.
  4. We fill in tomatoes.
  5. We boil the jars in a container of water not more than 15 minutes.
  6. We plug the container with tomatoes, turn it over, warm it.
Marinated green tomatoes with garlic will be stored for several years at the expense of vinegar. You can diversify the workpiece by adding grated carrots to the stuffing.

With beets and apples

. Features . Vegetables are sweet with a slight sour note. The preparation without vinegar gets its share of acid due to tomatoes and apples. But she will not stand for a long time. It is recommended to consume it within a year. Otherwise, the appetizer may deteriorate or an "explosion" of the lids will occur. Apples can be replaced with fruits of quince. They will provide a tart taste and a rich flavor. The table will look very nice. Their flesh is tough enough, so it does not boil in boiling water.

: Ingredients :

  • 1 kg of unripe tomatoes;
  • green apples (a few slices per jar);
  • beets (a couple of circles on a jar);
  • 1.5 liters of water;
  • 25 g of salt;
  • 60 g of sugar;
  • peas of sweet pepper, parsley.


  1. Apple cut into halves. We chop the beets into circles.
  2. We put whole tomatoes in a container. Fill with boiling water and leave until it cools.
  3. Drain the liquid into a saucepan, add salt, sugar, peas and parsley. We boil not more than four minutes.
  4. We fill the vegetables with marinade, roll them, warm them.

With spices

. Features . Based on the responses of the housewives, the preparation smells of spices and beckons with bright colors. It is able to instantly stir up appetite even for fastidious gourmets. Will not be left without attention in the neighborhood with delicious dishes.

: Ingredients :

  • 3 kg of unripe tomatoes;
  • two small chili peppers;
  • three bundles of celery;
  • one bunch of parsley;
  • one bunch of dill;
  • six garlic denticles;
  • 50-70 g of mustard seed;
  • 60-80 g of salt;
  • 120-150 g of sugar;
  • 100 ml of vinegar.


  1. We chop tomatoes thin slices, garlic - plates, chilli - circles.
  2. Finely chop the greens.
  3. At the bottom of sterile containers spread on a tablespoon of chopped green. Next come the tomatoes, which alternate with garlic. In a container throw on a pair of circles of pepper.
  4. Boil the water for a couple of minutes, dissolve salt and sugar in it, add mustard seeds. Remove from the fire and pour vinegar.
  5. Pour vegetables into hot liquid.
  6. We put the filled container in a container of water and boil it for not more than ten minutes. We roll up and warm it.

Unripe tomatoes in a basket

Solim "zelenushki", like my grandmother in the village

Salting is less popular than canning green tomatoes for the winter with sterilization. This is due to the fact that for the salting traditionally used large containers - pots, barrels. In conditions of an apartment it is inconvenient to place them. But there are a lot of recipes that allow you to salt green tomatoes for the winter in cans. Consider them and those instructions that involve the use of large tanks.

With spices

. Features . Green tomatoes are not very pronounced herbaceous taste. Therefore, they change easily enough during processing even in a cold way. They "absorb" the fragrances of other components that are adjacent to them. In the recipe, the number of products is calculated for 2 liters of billet. Vegetables are dense and crispy.

: Ingredients :

  • 1 kg of green tomatoes;
  • five garlic cloves;
  • two tablespoons of salt;
  • three sheets of horseradish;
  • five currant leaves;
  • two dill umbrellas;
  • peas of black or fragrant pepper;
  • 1 liter of water.


  1. In a sterile jar we lay greens. We fill the tanks with tomatoes. In the middle we put slices of garlic, pepper, greens.
  2. The last layer is horseradish leaves, dill.
  3. We make a cold brine.
  4. Pour the brine so that it completely covers the vegetables.
  5. We keep the tomatoes under the cap nylon.
  6. After a month, the preparation can be eaten.
Kapron cap should fit snugly against the glass. Therefore, we choose a product that sits very tightly. Pre-throw it into boiling water for a few seconds. In this way, the plastic will expand. Pull the lid on the jar. Having cooled down, it will "sit" tightly.

Stuffed green tomatoes in a plate

In the tomato

. Features . Pickles in tomato are very juicy, moderately soft. They acquire a sweetish taste. In them there is practically no "sourness", since they are prepared without vinegar. An excellent option that is suitable for children's menus.

: Ingredients :

  • 10 kg of unripe tomatoes;
  • 4 kg of red tomatoes;
  • 15-20 leaves of black currant;
  • 20-30 peas of black or fragrant pepper;
  • 5 g of cinnamon;
  • 3 kg of sugar;
  • salt at your discretion.


  1. The bottom is "lined" with spices and herbs, and then filled to the top with vegetables. They pour out sugar and salt. To the top of the packaging should remain at least 20 cm of empty space.
  2. We make juice from red tomatoes.
  3. From top to green vegetables lay the currant leaves and pour the juice.
  4. We leave in the cold under oppression.
For this method, without sterilization, we choose a suitable container. This can be a pan, a barrel with a capacity of not more than 12 liters. Pre-carefully mine and do the thermal treatment - we will fill with boiling water. Plastic products are not recommended to choose.

Spicy Cherry

. Features . Pickles turn out to be sharp. Perfect for fatty meat dishes. It is not recommended for children and people suffering from diseases of the gastrointestinal tract.

: Ingredients :

  • 2 kg of unripe cherry tomatoes;
  • three pods of hot pepper;
  • one garlic head;
  • 50-60 g of salt;
  • 25-30 g of sugar;
  • spices, herbs.


  1. We cut large garlic cloves with lobules, and leave small ones intact.
  2. We chop the greens.
  3. We pierce the green cherry.
  4. First we put garlic, then tomatoes. In the end - spices, greens.
  5. We boil the water, we cool it. We make a solution of salt and sugar.
  6. Pickle the vegetables. We press with oppression.
  7. After four or five days, the workpiece can be tried.
Salt green tomatoes for the winter can be in a special plastic bag for pickling, and only then put them in a pan or barrel. The method reduces the risk of mold. For a brine, the water from a well, a well, is good. In urban conditions, we must filter the liquid from the water supply.

Marinated green tomatoes

Quick "cream"

. Features . An excellent option, when there was a spontaneous desire to try the preparation with a sharp taste tomorrow. For "daily" pickles best suited solid and elongated tomatoes - "cream".

: Ingredients :

  • 1 kg of unripe tomatoes;
  • five to seven garlic cloves;
  • one or two pods of bitter pepper;
  • one onion;
  • dill;
  • 25-30 g of salt;
  • 25-30 g of sugar;
  • 100 ml of vinegar (6%).


  1. Tomatoes we cut into quarters, bitter pepper - rings, garlic - plates, onions - semirings.
  2. Mix the vinegar with sugar and salt.
  3. Fill the marinade with vegetables, add the greens.
  4. We keep in the cold under the oppression day.
If you hold more than 24 hours, you get sauerkraut. Thanks to vinegar, they can stand in the refrigerator for a long time. If we do not like sharpness, then instead of chili we add Bulgarian pepper.

Generous and rich table in the winter time we get it thanks to a large number of recipes raznosolov. So, you can take as a basis a simple recipe for green tomatoes for the winter and cook an atypical vegetable snack, adding something from yourself.

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