Possessing its own herbaceous and fresh taste, green tomatoes are able to vary with different treatments. They are baked, roasted, salted and marinated, imparting a variety of flavor qualities with fragrant spices and vegetables.
Marinated green tomatoes with garlic and carrots
The peculiarity of cooking a green tomato is in the correct way of stuffing. Before pickling green tomatoes with garlic, make small incisions at the top of the vegetable and place the prepared stuffing. As a rule, garlic, carrots and peppers are the main ingredients that add spicy taste to green tomatoes.
Ingredients:
- tomatoes - 2.9 kg;
- onion - 70 g;
- bay leaves - 5 pcs .;
- carrots - 95 g;
- garlic - 15 g;
- parsley - 10 g;
- black pepper peas - 7 pcs .;
- water - 2 l;
- sugar - 120 g;
- vinegar - 20 ml;
- salt - 85 g.
Preparation
- Wash the tomatoes, dry and make small incisions at the bottom.
- Peel the carrots and garlic in small slices. Grind parsley.
- We stuff prepared tomatoes with carrots, garlic and parsley.
- We put the tomatoes in sterile dishes. Add the chopped onion and peas, then pour boiling water.
- We make the filling procedure twice. Fused water is boiled again, pour sugar and salt and put a laurel leaf. Boil the brine, after removing, add the vinegar, pour over the prepared container and roll as usual.
Marinated green tomatoes with garlic and pepper for the winter
Sweet and hot peppers will serve as a wonderful spicy addition for green tomatoes and give a bright color to the workpiece. The recipe for pickled green tomatoes with garlic is designed for long-term storage at room temperature in the winter, so includes a way of additional processing.
Ingredients:
- green tomatoes - 4.9 kg;
- sweet pepper - 1,2 kg;
- hot pepper - 35 g;
- garlic - 5 g;
- water - 2.5 liters;
- sugar - 180 g;
- salt - 110 g;
- vinegar - 180 ml.
Preparation
- Peeled garlic, pepper sweet and bitter cut into small pieces and chop in a blender.
- Wash and dried tomatoes cut into slices and mix with slices of pepper.
- Place the workpiece in a clean, sterile jar.
- In hot water, dilute sugar, salt and vinegar, cook the mixture for a couple of minutes. Pour the tomatoes with a hot marinade and cover with clean covers.
- Place the jars in a wide saucepan filled with water and sterilize the workpiece for a quarter of an hour.
- Roll banks with sterile lids, wrap them and after cooling, send them for storage.
Green marinated tomatoes with garlic and parsley without sterilization
A simple way of cooking tomatoes without sterilization in their own juice, will preserve the vitamin composition and fresh taste of vegetables.
Ingredients:
- green tomatoes - 940 g;
- sugar - 15 g;
- salt - 20 g;
- vinegar -65 ml;
- garlic - 5 g;
- parsley - 15 g;
- Hot pepper - 10 g.
Preparation
- Prepared tomatoes are divided into quarters.
- Garlic, parsley and hot peppers are ground and mixed with tomatoes.
- We spread the mixture in a wide bowl, mix with spices and vinegar, and leave to stand for the night. After the mixture gives juice, mix and spread the workpiece over sterile jars, covering with lids.
- Place the tomatoes in the cold and after a couple of days take off the sample.
- An alternative variant of preparation involves making cruciform cuts in tomatoes with their subsequent filling with a garlic mix. In this case, the pickling time will be doubled.