Spicy pickled green tomatoes for the winter

Spicy pickled green tomatoes for the winter

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Green tomatoes can be included in homemade preparations for delicious snacks. It is necessary to choose specimens that have reached the required size, but have not yet had time to blush. Small fruits that have not had time to grow are not recommended for use, since they contain the poisonous substance solanine.

You can determine the degree of ripeness of green tomatoes by color. It is better to leave dark green fruits to ripen, while tomatoes that have begun to turn white or yellow are suitable for blanks. These vegetables pickle faster and have good taste.

Pickling spicy green tomatoes recipes

You can get a spicy snack by adding garlic and hot peppers. For pickling, brine is used, which includes water, granulated sugar and table salt. However, Green tomatoes are pickled in their own juice, olive oil and adjika. You can add carrots, bell peppers, nuts and spices to the blanks.

Garlic recipe

The easiest way to get a savory snack is to use green garlic tomatoes. The cooking process includes several stages:

  1. Green tomatoes (3 kg) are cut into slices.
  2. Garlic (0.5 kg) must be peeled and finely chopped.
  3. Tomatoes and garlic are placed in a pickling container.
  4. Then you need to add three large spoons of salt and 60 ml of 9% vinegar.
  5. The components are mixed and left in the refrigerator for 2 hours.
  6. Tomatoes and the released juice are laid out in glass jars.
  7. Add warm boiled water to the container.
  8. Banks can not be rolled up, it is enough to close them with nylon lids.

Hot pepper recipe

Hot peppers can make homemade products spicier. This component stimulates the work of the stomach and intestines, activates blood circulation and normalizes metabolic processes.

The recipe for green chili tomatoes includes several steps:

  1. Green tomatoes (one and a half kilograms) should be washed and cut into quarters.
  2. A three-liter jar is sterilized in an oven or in a water bath.
  3. Garlic cloves from one head are placed in a container, hot pepper cut into large pieces and a teaspoon of allspice, half filled. For pickling, you need young black currant leaves and dried dill inflorescences.
  4. Then the chopped tomatoes are placed in a container.
  5. Pour boiling water over the contents of the jar and leave it for 10 minutes.
  6. To get the filling, a liter of water is poured into a saucepan. Be sure to add 4 tablespoons of granulated sugar and two tablespoons of salt. From the spices, you need a few bay leaves.
  7. A perforated lid is placed on the jar and the water is drained.
  8. Then add 6 tablespoons of vinegar and the prepared marinade to the container.
  9. The jar is closed with a sterilized lid, inverted and left under a blanket to cool slowly.

Pepper and Nuts Recipe

The original method of pickling green tomatoes includes not only hot peppers, but also walnuts.

A spicy snack according to this recipe is prepared as follows:

  1. Green tomatoes (1 kg) must be placed in an enamel container and poured over with boiling water.
  2. Then the tomatoes are cut into several pieces.
  3. Peeled walnuts (0.2 kg) must be chopped in a mortar, add 30 g of salt and two garlic cloves passed through a press.
  4. Add chopped chili peppers (1 pod) and coriander seeds (5 g) to the mixture.
  5. Tomatoes and the resulting mixture are placed in sterilized jars. From spices, 6 allspice peas and a laurel leaf are required.
  6. Banks are closed with nylon lids and transferred to a cold place.

Olive oil recipe

Green tomatoes can be pickled in olive oil. The cooking process takes the following form:

  1. Green tomatoes (1.5 kg) are divided into two parts, cutting out the place where the stalk is attached.
  2. Then they are covered with coarse salt (0.4 kg), mixed and left for 6 hours.
  3. The resulting mass is placed in a colander for 2 hours to remove the juice.
  4. After the expiration of the specified period, pieces of tomatoes are placed in a saucepan and poured with wine white vinegar with a concentration of 6%. It will need 0.8 liters.
  5. The container with tomatoes and vinegar is left for 12 hours.
  6. To taste, you can add onions, cut into half rings, to the blanks.
  7. The mass is passed through a colander, after which it is placed on a kitchen towel.
  8. For blanks, glass jars are sterilized, where the tomato mass is placed.
  9. Be sure to make layers of chopped hot peppers and oregano leaves.
  10. Vegetables are poured with olive oil (0.5 l) and pressed with a fork to release air.
  11. The containers are closed with sterilized lids.
  12. The spicy pickled vegetables will be ready in a month.

Stuffed Tomatoes

Green tomatoes are good for stuffing because they retain their shape after being cooked.

In this case, the cooking process is divided into several stages:

  1. Medium green tomatoes (12 pcs) should be washed well. In the places where the stalk is attached, incisions are made, where half a clove of garlic is placed.
  2. After sterilization, two laurel leaves, two dill stalks with inflorescences and a horseradish leaf cut in half are placed in a three-liter jar.
  3. The hot pepper pod is cut into rings and placed in a jar along with the prepared tomatoes.
  4. Vegetables are poured into jars with boiling water for 5 minutes, after which the water must be drained.
  5. For pickling, you need to boil a liter of water and pour a tablespoon of salt and four tablespoons of granulated sugar into it.
  6. When the water boils, turn off the fire and add 120 ml of vinegar 9% concentration to the marinade.
  7. A jar of tomatoes is filled with marinade, 2 large tablespoons of vodka are additionally poured.
  8. The container is closed with an iron lid, turned over and left to cool under a blanket.

Georgian marinating

Georgian cuisine is known for its savory snacks. Green tomatoes are no exception. On their basis, a spicy addition to main courses is prepared.

You can preserve tomatoes in Georgian in the following way:

  1. Several cloves of garlic weighing 50 g are cut into four parts.
  2. The stalk and seeds of hot pepper are removed, then cut into half rings.
  3. Rinse green tomatoes (1 kg) well enough.
  4. 0.6 l of water is poured into a saucepan, 0.2 kg of celery and a couple of laurel leaves are added. From greens, you also need to place 150 g of parsley and dill in a container.
  5. Boil the marinade for 5 minutes, after which the herbs are removed.
  6. A full spoonful of salt is placed in the broth.
  7. Tomatoes are placed in a jar, layers of pepper, herbs and garlic cloves are made between them.
  8. Vegetables are poured with warm marinade, after which they roll up the jar and put it in the cold.
  9. After 14 days, the pickled hot green tomatoes can be served as a snack.

Korean style pickling

Another hot snack option is Korean-style pickling of green tomatoes. The procedure includes the following steps:

  1. Cilantro, dill and other herbs should be finely chopped to taste.
  2. Green tomatoes are cut in any way.
  3. Sweet peppers are chopped in half rings.
  4. Garlic (4 cloves) must be crushed using a press.
  5. Carrots need to be grated on a Korean grater.
  6. The components are mixed, 50 ml of vinegar 9% and vegetable oil are added.
  7. For pungency, add half a teaspoon of ground red pepper. Instead, you can use Korean carrot spices.
  8. Then the jars are sterilized and the slices are placed in them. Containers closed with polyethylene lids are stored in the refrigerator.
  9. It takes 8 hours to cook canned vegetables.

Cold pickling

When processed cold, vegetables retain more nutrients that are lost when exposed to high temperatures. A relative disadvantage of this method is the need to store the resulting blanks in the refrigerator.

Cold homemade products are obtained by performing the following actions:

  1. Green tomatoes (4 kg) must be washed thoroughly. Large vegetables are best cut into pieces. Several punctures are made next to the peduncle with a toothpick.
  2. The garlic head should be peeled and divided into cloves.
  3. Parsley and cilantro (1 bunch each) must be washed and left to dry.
  4. Hot pepper pods (6 pcs.) Are cut in half rings, while the stalk is removed.
  5. Tomatoes are placed in an enamel container, garlic, pepper and herbs are placed on top.
  6. From the spices add peppercorns and a laurel leaf (5 pcs.), As well as several dill umbrellas.
  7. In cold water (one liter), dissolve two large tablespoons of salt and sugar.
  8. Pour vegetables with water, cover the dishes with a lid and put them in a cool place.
  9. After the vegetables have been pickled, you can transfer them to glass jars.

Mustard recipe

Mustard is a well-known remedy for fighting colds and normalizing digestion. Due to its antibacterial properties, mustard prolongs the shelf life of the workpieces.

Pickled green tomatoes for the winter can be prepared in the following way:

  1. Chili pepper, pre-chopped, a couple of black peppercorns and a laurel leaf are placed in a glass dish.
  2. The horseradish leaf must be torn by hand into several pieces. A bunch of fresh dill is finely chopped. The components are also placed in a jar.
  3. Green tomatoes (2 kg) are placed in a container.
  4. Two large tablespoons of salt and half a glass of sugar are dissolved in a glass of water, after which it is poured into a jar of tomatoes.
  5. Boiled cold water is added to the edges of the container.
  6. Pour mustard powder (25 g) on ​​top.
  7. The jar is kept for two weeks in room conditions, the hole is previously covered with gauze.
  8. Then the pickles are refrigerated for 20 days.

You will lick your fingers

Delicious preserves are obtained by combining various vegetables that ripen at the end of the season. To prepare a spicy snack called "Lick your fingers", you need to perform a number of actions:

  1. Green tomatoes (3 kg) are cut into quarters and placed in a glass jar.
  2. You need to cut the carrots into large pieces, two pieces of Bulgarian and hot peppers. Peel the garlic. Prepared vegetables are scrolled through a meat grinder.
  3. For pouring vegetables, a marinade is required, obtained from water with the addition of ½ cup of table salt and a whole glass of sugar.
  4. After boiling, a glass of vinegar is added to the liquid and the chopped vegetable mass is poured. The mixture is boiled for no more than 2 minutes.
  5. Tomatoes are poured twice with boiling water, which is then drained.
  6. For the third time, the marinade is used for pouring.
  7. Banks are canned under iron lids.

Green tomatoes in adjika

As a marinade, you can use not only ordinary water, but also spicy adjika. For the winter, the recipe for making a snack is as follows:

  1. First, the ingredients for adjika are prepared: red peppers (0.5 kg), chili peppers (0.2 kg) and red tomatoes (0.5 kg) are cut into large pieces.
  2. Garlic (0.3 kg) is divided into wedges.
  3. The components should be chopped in a blender and meat grinder.
  4. 150 g of salt are added to the resulting mass. From spices take 50 g of hops-suneli. Be sure to add 50 g of oil.
  5. Green tomatoes (4 kg) are cut into slices, after which they are poured with cooked adjika and put on fire.
  6. When the mass boils, it is boiled for 20 minutes over low heat.
  7. At the cooking stage, add chopped fresh herbs - a bunch of parsley and dill.
  8. Hot workpieces are laid out in glass jars, corked and left to cool.


Green tomatoes are used to prepare a spicy snack that can be stored all winter. The fruits can be pre-treated with boiling water. Such blanks are obtained by adding chili peppers, garlic, mustard and other hot ingredients. Snack containers and lids must be sterilized to destroy harmful microorganisms. The resulting blanks are stored in a cool place.

Watch the video: Crunchy Green Tomatoes Fermented. Ready in Three Days. (January 2023).

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