A simple recipe for green tomatoes for the winter and "daily" preparation for those who are "pulling on salty"

Immature harvest can be a big disappointment. Such vegetables have practically no value, so basically they are simply thrown away. But the situation changes dramatically when it comes to unripe tomatoes. In a canned form, in their taste, they are not inferior to the red "brothers". At the same time, recipes from green tomatoes for the winter amaze with their variety.

1 hour
1 portion
Average complexity

The content of the article

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

Immature vegetables contain a large amount of poisonous solanine. If they are consumed excessively, intoxication may occur. In order for the sharp green tomatoes for the winter to be safe for health, we first soak them in salted water. This will help get rid not only of harmful compounds, but also of nitrates, if the products were purchased in the store.

Recipes from green tomatoes for the winter: 4 options

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


. Features You can close the green tomatoes for the winter with a variety of spices and spices. There are no clear guidelines for their use. You can put in a jar a pair of leaves of currant or raspberry, horseradish. The billet will acquire a richer flavor. It turns out quite sharp and sour, so it is not recommended for children in large quantities.

: Ingredients :

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


  1. Pepper cut into small plates, carrots large three.
  2. Garlic is chopped into slices, horseradish - in small pieces.
  3. In a sterile jar in the first place we spread the spices. Next, fill it with tomatoes.
  4. Fill vegetables with boiled water. Keep 20 minutes. Drain the liquid, boil again and add sugar, salt. Remove from the stove and pour vinegar.
  5. Put aspirin in the jar. Fill the marinade, screw it up, turn it upside down, insulate it.
  6. How cool, put in the cold.
Many recipes for pickled green tomatoes for the winter include aspirin, and this one is no exception. Means possesses the same preserving properties as citric acid, apple, wine table vinegar. It is not recommended to use preparations with aspirin in case of 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 keen-tasting taste. The dish goes well with meat.

: Ingredients :

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


  1. In the vegetables we make small cuts. We put in them whole or sliced ​​garlic cloves.
  2. We are engaged in marinade: add salt, sugar to boiling water. After their complete dissolution, remove the container from the stove and pour in the vinegar.
  3. In sterile jars "ram" vegetables. Between them - greens, root or leaves of horseradish, laurel leaf, dill seeds.
  4. Fill the tomatoes.
  5. Boil jars in containers with water for no more than 15 minutes.
  6. We cork a container with tomatoes, overturn, insulate.
Marinated green tomatoes with garlic will be stored for more than one year due to vinegar. You can diversify the preparation by adding grated carrots to the stuffing.

With beets and apples

. Features Vegetables are sweet with a slight sour note. Harvesting without vinegar gets its share of acid at the expense of tomatoes and apples. But she will not stand long. It is recommended to use it throughout the year. Otherwise, the appetizer may deteriorate or the covers will “explode”. Apples can be replaced with quince fruits. They will provide a tart taste and rich aroma. On the table will look very nice. Their flesh is tough enough, so do not boil soft in boiling water.

: Ingredients :

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


  1. Apple cut into halves. Beets grind circles.
  2. Lay the whole tomatoes in the tank. Fill with boiling water and leave until cool.
  3. Drain the liquid in a saucepan, add salt, sugar, peas and parsley. Boil no more than four minutes.
  4. We fill in vegetables with marinade, we roll up, we warm.

With spices

. Features Based on the reviews of housewives, harvesting fragrant spices and lures bright colors. She is able to instantly whet the appetite of even the fastidious gourmets. It will not remain without attention in the neighborhood with luxurious dishes.

: Ingredients :

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


  1. Cut tomatoes into thin slices, garlic into plates, and chilli pepper into slices.
  2. Finely chop the greens.
  3. At the bottom of the sterile containers lay on a tablespoon of chopped herbs. Next come the tomatoes, which alternate with garlic. In tarau throw in a pair of circles of pepper.
  4. We boil water for a couple of minutes, dissolve salt and sugar in it, add mustard seeds. Remove from the heat and pour in the vinegar.
  5. Pouring vegetables do hot liquid.
  6. Set the filled container in a container with water and boil for no more than ten minutes. We roll, we warm.

Unripe Tomatoes in a Basket

We salt "greenfinches", as at the 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 salting traditionally used large containers - pots, barrels. In terms of the apartment to place them uncomfortable. But there are lots of recipes that allow salting green tomatoes for the winter in banks. Consider them and those instructions that involve the use of large containers.

With spices

. Features Green tomatoes differ in not strongly pronounced grassy taste. Therefore, they are quite easily changed during processing even in a cold way. They "absorb" the flavors of other components that coexist with them. In the recipe, the number of products calculated on 2 liters of the workpiece. Vegetables are dense and crispy.

: Ingredients :

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


  1. Put greens in a sterile jar. Capacity fill with tomatoes. In the middle we put garlic cloves, pepper, greens.
  2. The last layer - the leaves of horseradish, dill.
  3. Making a cold brine.
  4. Pour brine so that it completely covers the vegetables.
  5. Keep the tomatoes under the capron cover.
  6. A month later, the harvesting can be eaten.
Nylon cover should fit snugly to the glass. Therefore, choose a product that sits very tight. Pre-throw it in boiling water for a few seconds. This way the plastic will expand. Tighten the lid on the jar. When cooled down, she will “sit” tightly.

Stuffed Green Tomatoes in a Plate

In tomato

. Features Pickles in tomato are very juicy, moderately soft. They get a sweet taste. There is practically no “sourness” in them, as they are prepared without vinegar. A great option that is suitable for children's menu.

: Ingredients :

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


  1. The bottom is “lined” with spices and greens, and then filled to the top with vegetables. Pour sugar and salt on them. To the top of the container should be at least 20 cm of empty space.
  2. We make juice from red tomatoes.
  3. On top of the green vegetables lay currant leaves and pour juice.
  4. We leave in the cold under the yoke.
For this method without sterilization, select the appropriate container. This may be a pan, a barrel with a capacity of not more than 12 liters. Pre-wash thoroughly and do the heat treatment - pour over boiling water. Plastic products are not recommended to choose.

Sharp Cherry

. Features Pickles are spicy. Perfect for fatty meat dishes. 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 sugar;
  • spices, greens.


  1. Large garlic cloves cut into slices, and small leave intact.
  2. Chop the greens.
  3. Pierce the green cherry.
  4. First put the garlic, then the tomatoes. In the end - spices, herbs.
  5. Water boil, cool. Make a solution of salt and sugar.
  6. Brine pour vegetables. We press down the oppression.
  7. After four or five days, you can try the blank.
Salted green tomatoes for the winter can be in a special plastic bag for salting, and only then put them in a saucepan or barrel. The method reduces the risk of mold. For brine well water from a spring well. In urban conditions, be sure to filter the liquid from the water supply.

Pickled green tomatoes

Quick cream

. Features A great option when there was a spontaneous desire to try a batch with a sharp taste tomorrow. For the "daily" pickles are best suited solid and elongated tomatoes - "cream".

: Ingredients :

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


  1. Cut tomatoes into quarters, bitter pepper into rings, garlic into plates, and onion into half rings.
  2. Mix vinegar with sugar and salt.
  3. Pour marinade vegetables, add greens.
  4. Keep in the cold under the oppression of the day.
If you hold more than 24 hours, we get pickled tomatoes. Thanks to vinegar, they can stand in the refrigerator for a long time. If you do not like spiciness, then add chili pepper instead of chili.

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

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