Recipe for pickling green tomatoes. The most delicious pickled green tomatoes for the winter - you'll just lick your fingers Recipe for pickled tomatoes like in Soviet times

Pickled green tomatoes, just like in a store during Soviet times, had their own unique taste. Now people are trying to remember it and restore it.

our history

If you remember exactly what a can of tomatoes looked like, then this will be possible. They were mostly green or brown. And this is because all the red tomatoes were stored under the counter and sold to the “right people.” A simple buyer could only afford green ones.

What was in the jar? Yes, in general, not much: tomatoes, a couple of bay leaves, and 3-4 peas of hot pepper, peas and part of a horseradish leaf. But the GOST of the USSR legalized chilli peppers, parsley, celery and dill, although they were not in jars.

The marinade was made at canneries the same for both red and green tomatoes, and it is much easier to recreate it.

Pickled from the USSR

To make pickled green tomatoes in jars, a simple recipe is quite accessible. To do this you need, based on a 3-liter jar:

brown or green tomatoes - 2 kg;
bay leaf - 2 pcs.;
a branch of dill, parsley and celery;
hot peppers - 2 pcs.
salt - 60 g or 2 tbsp. spoons;
vinegar - 60 ml;
sugar - 1 tbsp. spoon or 25 g.

Since all preservation in canneries was carried out by pasteurization, in order to restore the taste of the past, it is better to pasteurize the product in a water bath.

The technological process consists of the following stages:

Place the greens and washed tomatoes into the prepared jar;
Add all the spices and seasonings;
Fill with hot water, cover with a metal lid and place in a pan of hot water for pasteurization;
From the moment the water boils in the pan, time it for 15 minutes;
We take out the jars and roll them up;
We cool it in the usual way; in factories no one turns the canned food over. It’s true that the seaming process is a little boring. They fill it with cold water and the machine rolls up, and then they put it in special thermostats and gradually raise the temperature.

Tomatoes marinated with horseradish

To figure out how to pickle green tomatoes like in a store during Soviet times, you need to understand where exactly you tried the tomatoes. Since the Soviet Union was a huge country, and GOST, of course, was followed during production, but the place left its mark. The taste of the tomato was also influenced by the variety that was not provided for by GOST and where the tomatoes for processing were grown.

Spicy pickled tomatoes for the winter

Ingredients (based on one three-liter jar):

Medium-sized tomatoes, late varieties;
100 g dill;
1 pod of red hot pepper;
5-9 cloves of garlic (depending on size);
3 tbsp. coarse salt;
3 aspirin tablets, 0.5 g each.

How to cook spicy pickled tomatoes for the winter

All ingredients are indicated for one three-liter jar, so if canning is planned in one-liter containers, you simply need to divide the amount of spices by three. Before you begin the canning process, you must thoroughly wash the jars and sterilize them. This can be done in the oven, or in a boiling water bath.

At the bottom of the finished jars, you need to place a third of the chopped dill, hot pepper, cut into rings, as well as garlic, previously cut into plates. After this, you need to fill the jar halfway with tomatoes, and again repeat the layer of herbs and spices (another third part). Next, fill the jar with tomatoes to the very top, and lay out the remaining spices.

When the tomatoes are laid, you need to pour salt and add aspirin (1 tablet). Then the jars are filled with “steep” boiling water and immediately rolled up with lids. Before cooling completely, the jars must be carefully wrapped. You can store the finished preserves either in a cool place or at room temperature.

Bon appetit!

Bulgarian marinated tomatoes, like in a USSR store

Also a very interesting savory appetizer - tomatoes marinated in Bulgarian style, as they were sold in stores in the USSR. Let's try to do it!

Ingredients:

Small green tomatoes – 5 kg;
5-7 cloves of garlic;
Parsley, celery and dill;
3 liters of water for marinade;
2 cups sugar;
1 glass of salt;
1 cup 6% vinegar.

Place herbs and garlic at the bottom of thoroughly washed jars. Fill the jars with tomatoes to the very top. Next you need to start preparing the marinade. Add sugar, salt, vinegar to the water and bring the resulting mixture to a boil. After this, you need to pour the prepared marinade into the jars of tomatoes and leave them to sterilize for about 20-25 minutes.

Cover the finished tomatoes with metal lids.

Bon appetit!

Pickled green tomatoes for the winter without sterilization

Ingredients:

1.5 kg of small green tomatoes;
2-3 laurel leaves;
7-10 peas of bitter and allspice;
4-5 cloves of garlic;
100 ml vinegar (9%);

For the marinade:

1 liter of water;
1 tbsp. salt (with top);
1.5 tbsp. Sahara.

Place a few peppercorns, garlic cloves, and a bay leaf on the bottom of the jars. Place the tomatoes in hot water for 25-30 seconds and blanch them this way (we do this in small portions). After this, you can immediately put the tomatoes in jars and start preparing the marinade. The water is brought to a boil. Salt and sugar are added to it. Boil everything together for 3 minutes. Add vinegar directly to the jars and immediately fill them with marinade. We close the jars with metal lids.

Marinated brown tomatoes for the winter

Ingredients:

10 kg of suitable tomatoes;
Parsley and dill (to taste);
Sweet pepper (8-10 pieces);
Hot pepper (5 pods);
7-8 cloves of garlic;
2 cups vinegar (6%).
5 liters of water;
1 glass of salt;
0.5 kg granulated sugar;

You need to pass 2 types of peppers, garlic, and herbs through a meat grinder. Add a glass of vinegar to the resulting mixture and leave for half an hour. After this, place the finished mixture on the bottom of sterilized jars and fill them to the top with tomatoes. Each tomato needs to be pierced once with a fork.

We prepare a marinade from the necessary ingredients and fill the jars with it. Sterilize the jars in hot water for 20-25 minutes and roll them up.

Tomatoes marinated without sterilization “Simply class”

Ingredients (for a two liter jar):

2 kg of suitable tomatoes;
4-7 cloves of garlic;
1 tsp vinegar essences.
Water (1 liter);
2 tablespoons of salt;
6 tablespoons granulated sugar;
peppercorns (5-7 pcs.);
7 carnations;
Small dill umbrellas (1-2 pcs.);
Currant leaves.

The tomatoes need to be washed and the stems carefully removed. You need to insert part of a clove of garlic into each volume. Mix water and spices and boil for 10 minutes. Place herbs and tomatoes in jars and add a spoonful of vinegar essence. Now pour the brine, just removed from the heat, into the jars. The jars are rolled up, turned upside down, and wrapped until they cool completely.

Marinated tomatoes with vinegar essence

Ingredients:

2 kg of tomatoes;
2 tbsp. salt;
3 tbsp. Sahara;
1 tsp vinegar essence;
4-5 cloves of garlic;
1 bunch of parsley;
2-3 bunches of dill;
8-10 black peppercorns;
3-4 cloves.

Tomatoes need to be washed, dried and pierced with a toothpick. Place garlic, pepper, cloves, parsley and dill at the bottom of the jars. Fill the jars with tomatoes and pour boiling water for 15-20 minutes, covering with lids. Next, the water from the cans is poured into a saucepan and boiled with salt and sugar. Before removing from heat, you need to add vinegar essence. Pour the finished marinade into jars and roll them up. The jars are rolled up with lids, turned over, and wrapped until they cool completely.

All. Our delicious and aromatic Bulgarian marinated tomatoes are ready and waiting in the wings to please you in winter. Bon appetit!

Summer is the time to harvest from the garden and prepare it properly. After all, having eaten plenty of ripe fruits, especially if the harvest has not let you down, you need to somehow preserve them until winter. Here all kinds of preservation recipes come to the aid of the summer resident, there are a lot of them and each has its own advantages. But today, we invite you to be a little nostalgic and prepare pickled green tomatoes just like in the store in Soviet times. Surely many of you remember those times. And they miss this great recipe, well, today we have prepared it for you.

As you remember, tomatoes were sold in both 5-liter and 3-liter jars, there were a lot of hot seasonings and hot peppers. But the most important secret was the selection of fruits: they should be green on the outside, but gradually turn pink inside.

Ingredients for a 3 liter jar:

Green tomatoes - 2 kilograms;
A small pod of hot pepper;
Allspice - about 7 peas;
Black pepper - 13-15 peas;
Water - about 2 liters;
Salt - 100 grams;
Sugar 100 grams;
Vinegar essence - 1 tsp.

Step by step recipe:

, you can first wash them with soda.
Inside the jar we put: pepper, hot pepper, and bay leaf.
Rinse green tomatoes under running water. Fill the jar up to the neck with them.
Now boil water and pour it into the jar to the very top. Leave it in this form for 4 minutes.
We drain the water, while measuring its volume, add about 100 milliliters more.
Add salt and sugar to the brine, 50 grams per 1 liter. Place the pan with the liquid on the fire and boil it.
Immediately pour the hot brine into the jars and cover with a lid. Turn the jar upside down and cover with a blanket until completely cooled. Next, we put the pickled green tomatoes, just like in the store, in the basement for storage.
That's all, bon appetit!

A fairly simple recipe that even a novice housewife can handle. If you’ve never even tried green tomatoes like in the Soviet Union, be sure to try cooking them, because it’s not just about nostalgia, it’s a very tasty appetizer, which is not for nothing that won so many fans throughout the country!

We invite you to prepare our favorite recipe for tomatoes marinated in Bulgarian style. Once upon a time these were exclusive preparations, in the distant Soviet Union, but even now they are tasty and relevant.

Let's get started!

Classic recipe for tomatoes marinated in Bulgarian style

Ingredients:

Small tomatoes (preferably thick-skinned and hard varieties);
Onions (cut into thin half rings);
Carrots (in circles, 1-2 mm thick);
Parsley;
bitter or allspice peas;
Bay leaf.

Ingredients for marinade (for 3 liters of water):

3 tbsp. salt;
7 tbsp Sahara;
250 ml. 9% vinegar.

Before you start canning, the jars must be thoroughly washed (it is not necessary to sterilize them). Place a handful of chopped onions, carrots and parsley (torn into small branches) at the bottom of clean jars.

In a 2-liter jar, add 5-6 peppercorns and a couple of bay leaves. After this, place the tomatoes tightly in the jars.

Now you can start preparing the marinade. Add salt and pepper to the water, stir thoroughly, and bring everything to a boil. When the marinade boils, pour vinegar into it. Pour the marinade into jars, filling them not to the very top, and put them in the oven, preheated to 160-170 degrees. The jars can be covered with lids. After about 10 minutes the boiling process begins. As soon as the marinade rises to the very top of the jars, you can safely take them out and begin the process of rolling up the lid.

For this type of workpiece, both a tin and a screw lid can be used. There is no need to turn the jars over after rolling. Simply cover them with a blanket or towel.

The recipe is quite simple, and the result will pleasantly please you. Your tomatoes will take their rightful place at every table!

Sweet and sour pickled tomatoes according to the Bulgarian recipe

Ingredients:

1.5 – 1.7 kg of ripe, small tomatoes;
1-2 dill umbrellas;
60-80 grams of horseradish root;
5-6 currant leaves;
1 horseradish leaf;
4-5 cloves of garlic;
10-12 peas of allspice;
1-2 pieces of hot capsicum;
1.7 liters of water;
1 tbsp. 6% vinegar;
3 tbsp. Sahara;
1.5 tbsp. salt.

Before you begin the preservation process, you must thoroughly wash the tomatoes and all herbs (preferably in running water). The greens should be cut with scissors so that the jars can hold more tomatoes.

For preservation, it is best to use three-liter jars, the bottom of which should be lined with dill, hot pepper, garlic, cherry and currant leaves. You also need to put horseradish root and peppercorns at the bottom of the jar. After this, the jars are filled with tomatoes to the very top.

For the first pouring of tomatoes, you need to use “steep” boiling water (1.7-1.8 liters for a three-liter jar). The boiling water remains in the jars for about 10-20 minutes, and then is simply poured out, since it will not be used anymore. Immediately after the water is drained, add a tablespoon of vinegar to each jar.

For the second filling, you need to prepare the marinade. Add salt and sugar to 1.7 liters of water and bring everything to a boil. Fill the jars with hot brine. After this, the jars must be rolled up with sterilized lids, turned over, and covered until completely cooled.

These tomatoes will become a real decoration for every table. Bon appetit!

Spicy pickled tomatoes for the winter

Ingredients (based on one three-liter jar):

Medium-sized tomatoes, late varieties;
100 g dill;
1 pod of red hot pepper;
5-9 cloves of garlic (depending on size);
3 tbsp. coarse salt;
3 aspirin tablets, 0.5 g each.

How to cook spicy pickled tomatoes for the winter

Bon appetit!

Bulgarian marinated tomatoes, like in a USSR store

Also a very interesting savory appetizer - tomatoes marinated in Bulgarian style, as they were sold in stores in the USSR. Let's try to do it!

Ingredients:

Small green tomatoes – 5 kg;
5-7 cloves of garlic;
Parsley, celery and dill;
3 liters of water for marinade;
2 cups sugar;
1 glass of salt;
1 cup 6% vinegar.

Cover the finished tomatoes with metal lids.

Bon appetit!

Pickled green tomatoes for the winter without sterilization

Ingredients:

1.5 kg of small green tomatoes;
2-3 laurel leaves;
7-10 peas of bitter and allspice;
4-5 cloves of garlic;
100 ml vinegar (9%);

For the marinade:

1 liter of water;
1 tbsp. salt (with top);
1.5 tbsp. Sahara.

Marinated brown tomatoes for the winter

Ingredients:

10 kg of suitable tomatoes;
Parsley and dill (to taste);
Sweet pepper (8-10 pieces);
Hot pepper (5 pods);
7-8 cloves of garlic;
2 cups vinegar (6%).
5 liters of water;
1 glass of salt;
0.5 kg granulated sugar;

We prepare a marinade from the necessary ingredients and fill the jars with it. Sterilize the jars in hot water for 20-25 minutes and roll them up.

Tomatoes marinated without sterilization “Simply class”

Ingredients (for a two liter jar):

2 kg of suitable tomatoes;
4-7 cloves of garlic;
1 tsp vinegar essences.
Water (1 liter);
2 tablespoons of salt;
6 tablespoons granulated sugar;
peppercorns (5-7 pcs.);
7 carnations;
Small dill umbrellas (1-2 pcs.);
Currant leaves.

Marinated tomatoes with vinegar essence

Ingredients:

2 kg of tomatoes;
2 tbsp. salt;
3 tbsp. Sahara;
1 tsp vinegar essence;
4-5 cloves of garlic;
1 bunch of parsley;
2-3 bunches of dill;
8-10 black peppercorns;
3-4 cloves.

All. Our delicious and aromatic Bulgarian marinated tomatoes are ready and waiting in the wings to please you in winter. Bon appetit!

Do you want to cook delicious green tomatoes for the winter, marinated just like in the store? This article will be of interest to you.

Most people have probably already forgotten the taste of store-bought green tomatoes from Soviet times. And those who remember will not be able to forget the taste of that marinade. Such tomatoes were sold in large and even huge jars, and were seasoned with pepper and bay leaves.

Below are recipes for pickled green tomatoes that are better than store-bought ones. Open a kitchen book and write down recipes.

Ingredients and preparation:

We take about three kilograms of tomatoes, green ones, and also 200 grams of all kinds of greens (horseradish, dill), you can use cherry leaves.
In each preservation jar you need to place half an onion, cut into half rings; garlic can be added at your discretion.
To prepare the required marinade, you need to prepare: three and a half liters of boiling water, a glass of sugar, four teaspoons of salt, several bay leaves, six white and black peppercorns and a glass of ordinary vinegar.
Use sunflower or olive oil at the rate of twenty grams per liter jar of seaming.
This recipe is sometimes modified. Use a different type of marinade. For it (a three-liter jar), take: a couple of liters of water, a spoon, a tablespoon of granulated sugar, and add the same amount of salt, the same amount of acetic acid and olive oil.
To begin, place the herbs, selected oil, and garlic cloves into a container. Then add green tomatoes and onion, chopped into half rings, on top. Pour vinegar into the prepared marinade and bring the marinade to a level so that it covers the green tomatoes that have just boiled.
Sterilize liter jars for ten minutes.

"Green tomatoes with garlic"

In order to prepare the marinade for these green tomatoes, use the following ingredients (account for three one-liter jars):

liter of boiled water,
a glass of granulated sugar,
two teaspoons of rock salt,
half a glass of acetic acid,
as well as horseradish or other greens for marinade.

Preparation:

You need to make holes on the tomato in four places. Stick garlic in them.
Place the tomatoes in jars, then fill them with more hot and fresh brine.
The rolled up jars must be placed with the lid down, covered with insulation and kept for up to two days until they cool down.

"Spicy Green Tomatoes"

Any gourmet will be satisfied with such spicy and pungent green pickled tomatoes, just like from the store.

Ingredients:

You need to take five liters of boiled water:

one spoon of rock salt,
four hundred grams of sugar,
two hundred grams of table vinegar,
ten heads of garlic,
five bell peppers,
laurel,
peppercorns and greens.
Collect a whole bucket of green tomatoes themselves.

Preparation:

Chop spices, bell peppers, herbs and garlic and mix.
Make a cross-shaped cut on the vegetables, where there is no tail on the vegetable.
Afterwards, stuff the cut area with the prepared filling.
Place the tomatoes in jars, add bay leaves and peppercorns.
Ready-made marinade, pour into jars and then all that remains is to sterilize.

1 liter jars are sterilized for 10 minutes,

1.5 liters - 15 minutes,

2 liters - 20 minutes.

"Drunk Green Tomatoes"

The marinade is prepared taking into account seven seven hundred gram jars.

Ingredients:

To fill you need to take:

one and a half liters of boiled water,
glass of sugar sugar,
fifty grams of salt,
five laurel leaves,
head of garlic
ten peas of white and black pepper,
five units of cloves,
twenty milliliters of vodka,
a couple of pinches of red pepper,
twenty milliliters of vinegar.

Preparation:

Pour the prepared filling from the above ingredients into the green tomatoes, which can be cut into 4 slices.
Subject the jars to processing - sterilization for fifteen minutes.
Next, roll up the lids and wrap for several hours.

The advantage of this recipe for green tomatoes pickled for the winter is that such jars tolerate storage well even at high indoor temperatures.

Ingredients:

To fill you need:

liter of boiled water,
a glass of regular granulated sugar,
two tablespoons of rock salt,
one hundred grams of six percent acetic acid,
pepper, it is advisable to choose sweet varieties.

Preparation:

You need to place green tomatoes next to the sweet pepper slices in jars.
After this, pour hot water over the vegetables twice and pour it out.
The third time you need to pour boiling brine and start rolling up the finished jars.

These pickled tomatoes will taste like those from the store of bygone days.

You can also cook these tomatoes using tomato juice, but without using vinegar. Make tomato juice, add spices to it: rock salt, granulated sugar and three pinches of cinnamon, everything as per the recipe and boil for five minutes.

Then pour the juice over the vegetables and add aspirin, including a liter jar, then close the lid and send to a warm place.

“Green tomatoes are to die for”

Ingredients:

For the marinade you will need:

liter of water,
a small glass of granulated sugar,
seven bay leaves,
thirty grams of pepper, preferably allspice, which is in the form of peas,
ten carnations,
cinnamon,
regular gelatin,
half a glass of ordinary vinegar, six percent.

Preparation:

Pour gelatin in advance with water at room temperature for forty minutes.
The marinade with the above ingredients must be boiled.
Add prepared gelatin and vinegar to it, boil again.
Pour the tomatoes into jars and process - sterilize for ten minutes.

"Green tomatoes with cabbage"

Ingredients:

For filling you will need:

two and a half liters of water,
one hundred grams of salt,
two hundred grams of sugar,
one hundred twenty-five grams of acetic acid,
greenery,
sweet peppers,
cabbage small head.

Preparation:

Cut the green tomatoes and cabbage into medium slices.
Add spices there and distribute into jars.
Add boiling water to the jars and let them sit for twenty minutes; when the time is up, drain the water.
Next, add the prepared marinade and an aspirin tablet.
Heat the jars for fifteen minutes.

"Salted green tomatoes for the winter"

Ingredients:

For brine, take ten kilograms of tomato:

eight liters of boiled water,
five hundred grams of salt,
a large glass of sugar,
two hundred grams of dill,
ten grams of hot pepper,
two hundred grams of greens (currant leaves).

Preparation:

Place the tomatoes in a wooden barrel and season with spices.
Sprinkle sugar at the bottom of the container.
Afterwards, fill the contents of the barrel with the prepared brine.
The container with tomatoes must be closed with a lid and placed under pressure.
After forty days, you can try salted green tomatoes.
They need to be stored where it is cool.

All of the above recipes about green tomatoes for the winter, marinated like in a store, will appeal to everyone’s taste. Such vegetables are good for increasing appetite and also improving intestinal function. Bon appetit!

There are many different tomato preparations. We all prepare them year after year, using proven recipes. These are the usual snacks in our cellars and snacks on our tables. All this abundance is prepared from ripe tomatoes. Today we will talk about recipes for pickled green tomatoes for the winter, which will appeal to many people.

Pickled green tomatoes for the winter: recipes with garlic

The simplest recipe for which you will need:

Milk-ripe tomatoes – kilogram;
Garlic – medium head;
Salt – 60 grams;
Sugar – 75 grams;
Laurel – 2 leaves;
Dill seeds - coffee spoon;
Vinegar - a glass.

Preparation:

Cut the washed tomatoes into four or six parts. Add coarsely chopped garlic to them. Mix and place in prepared jars.
Boil three liters of water with sugar, salt, bay leaf, and dill seeds. We pour vinegar. Pour brine over the vegetables and cover with lids.

Store the marinated snack in a cool place.

Appetizer “Red and green assorted”

Another simple recipe for pickled green tomatoes for the winter, in which we will simultaneously use green and brown fruits. However, they will differ in taste.

Let's prepare:

Green tomatoes – 5 kilograms;
Brown - 5 kilograms;
Garlic – 10 heads;
Parsley – 3 bunches;
Vinegar - a hundred-gram faceted glass;
Sugar – half a kilo;
Salt – 250 grams;
Aspirin – 3 tablets.

How to marinate:

Cut the vegetables in half, if large - into quarters.
Cut the parsley into pieces, crush the garlic with the flat side of a knife, then chop it.
We tightly place the prepared products interspersed in three-liter jars. Place one aspirin tablet on top.
Prepare the marinade by boiling five liters of water with salt and sugar. At the end add vinegar.
Pour the prepared brine over the vegetables. We roll up the jars, turn them over, and cover them.

In the morning we take it to the basement.

Many people will like this recipe for pickled green tomatoes for the winter, just like in the store. These USSR-era tomatoes are very tasty.

Products for the recipe as in the store:

Milk tomatoes – 2 kilos;
Laurel – 2 leaves;
Allspice and bitter pepper – 10 peas each;
Cloves – 7 buds;
Salt – 60 grams;
Sugar – 75 grams;
Vinegar essence – teaspoon.

Preparing the preserve:

We take the number of cans as desired. We wash them with soda and pour boiling water over them.
We put spices on the bottom and place tomatoes on top.
Pour boiling water over everything and let sit for twenty minutes.
Pour out the water and put it on the stove.
Pour salt, sugar into the jar, pour in the essence. Fill with boiling water and roll up.
Cover the inverted jars with warm clothes and keep them there until they cool down.

We store it in the place designated for this purpose.

Delicious green tomatoes with garlic and carrots

Tomatoes with garlic and carrots look great on the table and in jars. An old friend shared this wonderful recipe with me.

Ingredients:

Tomatoes – 2 kilograms;
Carrots – 3 pieces;
Garlic - head.
Marinade:
Water – 3 liters;
Salt – 90 grams;
Sugar - half a glass;
Vinegar - glass;
Black pepper – 20 peas;
Laurel – 2 leaves;
Vegetable oil – 3 tablespoons.

How to preserve:

Wash the carrots, peel them, cut them into thin circles. Cut the peeled garlic into slices.
Wash the tomatoes, cut the fruit into two-thirds. Place a piece of carrot and garlic into the cut. Place the tomatoes prepared in this way into jars.
Boil all the ingredients for the filling, with the exception of vinegar, for fifteen minutes. We pour it in after removing it from the stove.
Pour hot brine over vegetables and cover with lids.
Sterilize for 12 minutes, seal, cool, and take to the basement.

Advice! For canning, fruits should be taken at the stage of milky ripeness, and not completely green.

The name of the next recipe speaks for itself.

Recipe "You'll lick your fingers"

4 liter product set:

Green tomatoes – 2.5 kilograms;
Bell pepper – 200 grams;
Hot pepper – 1 pod;
Fresh dill - a large bunch;
Garlic – 120 grams;
Water – 1.2 liters;
Sugar – 125 grams;
Salt – 60 grams;
Vinegar – 100 milliliters.

We will cook in liter jars:

Wash the vegetables and dry them. We cut the fruits into several parts depending on their size. Transfer to a large bowl.
Twist the seeded peppers and garlic. We send the pulp to the chopped tomatoes. Add dill there, finely chopped with a knife. Stir and leave for a while.
Boil water, salt, sugar until the crystals dissolve, add vinegar, remove from heat.
Fill the jars, washed and sterilized, with the vegetable mixture. Shake them lightly to pack them tightly.
Pour boiling brine over the mixture.
Place the jars in a pan of warm water, lined with a cloth. Sterilize at a gentle boil for 25 minutes. Then we roll it up and cover it for a day.

This snack keeps well all winter, even at room temperature.

Country style tomatoes

We will prepare them without sterilization.

Necessary:

Tomatoes – 3 kg;
Onion – 300 g;
Horseradish root - to taste;
Dill – 5 umbrellas;
Greenery.

For the marinade:

Water – 1.5 liters;
Sugar - three quarters of a glass;
Salt - a quarter glass;
Mustard seeds - dessert spoon;
Laurel leaf – 3 pcs.;
Black pepper – 10 peas;
Cloves – 5 buds;
Vinegar – 150 ml.

We clean and wash the prepared vegetables. Cut the onion into half rings, horseradish root into long strips. Place the tomatoes in dry, sterilized jars mixed with other products. For the marinade, boil all the ingredients and add vinegar. Pour hot brine over the workpiece, roll it up and cover it. After complete cooling, we take it to the cellar.

Green tomatoes in jars without sterilization

This is an excellent recipe for pickled green tomatoes for the winter without sterilization.

1.5 kilograms of tomatoes;
4 laurel leaves;
5 pieces of allspice;
60 milliliters of vinegar;
30 grams of salt;
50 grams of sugar;
Liter of water.

First of all, we prepare the jars. We wash them well and sterilize them. Arrange the spices with garlic.

Pour some water into a large container and boil.
We wash the fruits and put them in boiling water. Warm up the vegetables for no more than twenty minutes. We take it out and immediately put it in jars.
Add salt and sugar to the water and cook the brine for several minutes. We will add vinegar to the tomatoes, not to the marinade.
We already have the vegetables in jars with vinegar, now we can pour the marinade over them.
We close the jars. Let it cool under the blanket.

Store in a cool room. Tomatoes in jars without sterilization are ready.

Sweet recipes are more often used by housewives who have children.

Sweet tomatoes

For this recipe we will prepare a minimum of ingredients, but this will not spoil the taste of the tomato. We will seal the tomatoes in liter jars.

2 kilograms of small green tomatoes;
5 pieces of bell pepper;
450 grams of sugar;
180 grams of salt;
6 tablespoons vinegar.

Fill the jars with tomatoes and chopped peppers. Pour boiling water over the vegetables for thirty minutes. After cooling, pour the water into a ladle and place it on the stove. Add salt, sugar, and after boiling, vinegar. Pour the marinade into jars with vegetables. We roll it up and after it has cooled we take it away for storage.

Spicy tomatoes in spicy marinade “Hellish”

This is a simple recipe and we won't spend much time preparing it. The tomatoes turn out to be very spicy, hence the name “Hellish”.

Required by prescription:

3.5 kilograms of green tomatoes;
3 hot peppers;
1 bunch of dill, parsley;
Large head of garlic;
10 pieces of allspice, black peppercorns;
2.5 tablespoons of salt;
1 cup of sugar;
1 glass of vinegar.

How to cook:

We cut the fruits into quarters and place them in a deep enamel container.
Hot peppers must be seeded. Cut it into small cubes and add it to the tomatoes. Chopped herbs and garlic are also added to the vegetables.
Mix all the products and leave for twenty minutes.
For the brine, we need to dissolve salt and sugar in 2.5 liters of boiling water, pour in vinegar, add peppercorns.
Place the vegetable mixture in jars and fill with brine. We insist for twenty minutes.
Carefully pour the cooled marinade into a ladle. Boil and pour into jars again.
We cork it, cover it with a blanket, and lower it into the cellar in the morning.

On a note! The products are designed for two three-liter jars.

Spicy stuffed tomatoes

This is another option for making hellish tomatoes.

10 kilograms of green tomatoes;
10 pieces of red bell pepper;
7 pods of hot pepper;
10 large heads of garlic;
2 large bunches of celery;
2 bunches of parsley, dill;
Horseradish root.

Preparation:

First we need to peel and mince the horseradish root. Transfer the paste into a cup and cover with cling film.
We scroll all subsequent products into one bowl. Bitter and sweet peppers, seeded, garlic, herbs. Now you can mix the vegetable mixture with chopped horseradish.
Cut the tomatoes in half, but not all the way. Fill with the spicy mixture and place in an enamel container. If there is any filling left, you can spread it on top.
Prepare the brine at the rate of 1 tablespoon of salt and 1.5 vinegar per liter of warm water.
Fill the stuffed tomatoes with brine and place a weight on top.

The vegetables will be ready in two months. You can also prepare this snack for the winter in jars.

I advise you to watch the video recipe for making pickled green tomatoes.

I tried to select the best recipes for pickled green tomatoes for the winter. Cook, try, choose. Recommend the most delicious recipe to your friends.