It would seem that they are not ripe and taste bitter.green tomatoes are of no value, but this is far from true. Different nations prepare many excellent dishes from them. These are salads, appetizers, even jam and candied fruits. And pickling green tomatoes for the winter is an old tradition and they are served as a piquant appetizer.

Salted green tomatoes

This green tomato recipe is quitesimple, but the result is a great appetizer, with a kick: It goes well with hot potatoes and strong alcoholic drinks, which are rarely absent from the festive table. Ingredients:

• 1 kg. green tomatoes
• 200 gr. parsley
• 5-6 cloves of garlic
• 1 PC. carrots
• 1 PC. hot pepper, preferably red

For the brine:

• 4 glasses of water
• 1 tbsp. a spoonful of salt with a large slide
• 6-8 pcs. sweet pepper
• 2-3 pcs. leaves of laurel
• 60 gr. umbrellas of dill

Method of preparation:The recipe requires small green tomatoes, about the size of an egg. Tomatoes are cut so that the upper cut part resembles a lid covering the entire tomato. Filling: First, you need to prepare the filling for stuffing green tomatoes. The filling includes finely chopped parsley, garlic cut into thin slices, hot pepper - in the thinnest rings, carrots grated on a coarse grater. Brine: Bring water to a boil, add dill, allspice, bay leaf and salt. Let the brine boil for 5 minutes and then set it aside to cool. After it has cooled, take out the bay leaf and allspice - they are no longer needed for pickling. Pickling: Lift the lid of the prepared tomatoes and put the filling in there, then press it tightly. Tomatoes are placed in a dense layer and filled with cooled brine, dill umbrellas should be covered with brine, so they should be placed between the tomatoes. A suitable sized plate is placed on the tomatoes and oppression is applied so that the brine completely covers the tomatoes. The saucepan is placed in a cool place so that the tomatoes ferment. This can take from 4 to 7 days. Cooking time depends on the air temperature and the size of the green tomatoes. To determine the degree of readiness, you can cut off a piece and try. After the salting process is over, the tomatoes together with the dill umbrellas are placed in clean glass jars, closed with plastic lids and placed in the refrigerator.

Green Tomatoes in Georgian

Tomatoes made with this recipe have a wonderful flavor.pickled taste. And like all Georgian appetizers, they smell of spices and don't let you forget what hot pepper is. Tomatoes for this recipe should be milky ripe, that is, their flesh should not be bright green, but whitish. A slight pink color is acceptable, which indicates that there is little bitterness in the tomatoes. Ingredients:

• 5 kg. green milk ripening tomatoes
• 300 gr.chesknovka
• 1.5 onions
• 20-50 gr. greens
• 4 things. bitter pepper
• 70 gr. salt
• 200 gr. vegetable oil
• 150 gr. apple cider vinegar
• 200 gr. hops-suneli

Method of preparation:Green tomatoes are cut into slices, for this they are divided into 6 or 8 parts. The sliced ​​tomatoes are placed in a basin and salted, mixing well. This is done for one purpose - to get rid of the bitter juice. Salted tomatoes are left in the basin for a day, after which the bitter juice that appears is drained. Finely chopped garlic, herbs, hot pepper and onion cut into half rings are added to the tomatoes. Then vegetable oil, apple cider vinegar and hops-suneli are poured into the basin. This salad is boiled in a basin for about 5-8 minutes. This salad is stored in jars with lids in the refrigerator.

Spicy appetizer of green tomatoes

What's great about this spicy appetizer is thatYou can eat tomatoes literally two hours after cooking. Sometimes such early ripeness can be a lifesaver when you want an unusual and bright-tasting dish. Tomatoes should be chosen at milky ripeness and, so that the slices are equal and look beautiful when cooked, the tomatoes should be the same size if possible. Ingredients:

• 3 kg. green tomatoes
• 8-10 cloves of garlic
• 6 tbsp. spoons of sugar with a slide
• 3 tbsp. tablespoons of salt with a slide
• 3-4 pcs. bitter red pepper
• 5-6 pcs. sweet red pepper
• 1 cup vinegar

Method of preparation:Tomatoes are cut into equal slices, and for this they do it very simply - they cut the tomato in half, and then divide each half into three parts. They are scrolled through a meat grinder or chopped in any available way: hot, sweet pepper and garlic. This mixture is added to the tomatoes, salt, granulated sugar and vinegar are also put there. Everything is mixed, immediately put into clean glass jars and put in the refrigerator, where the snack can be stored for a long time, but it can be served to the table in 2-3 hours.

Caviar from green tomatoes

This dish can be prepared for the winter, orto cook for variety in the menu when the green tomato season comes. This vegetable bouquet has an unusual taste and, of course, it is rich in vitamins. Ingredients:

• 4 kg. green tomatoes
• 1 kg. Luke
• 1 kg. carrots
• 0, 5 kg. sweet pepper
• 2-3 pcs. bitter pepper
• 100 gr. parsley roots
• 200 gr. granulated sugar
• 20 pcs. peppercorn
• 5 pieces. bay leaves
• 10 pieces. carnation
• 350 gr. vegetable oil
• salt

Method of preparation:In this salad, the correct slicing of vegetables is of great importance. Tomatoes are cut into circles, onions into rings, carrots and parsley roots are grated on a coarse grater, sweet peppers are cut into strips, and hot peppers are finely chopped. First, tomatoes are salted and set aside for 10-12 hours to get rid of the bitter juice, which is then drained. Then the vegetables are mixed and granulated sugar is added, which will balance the remaining bitterness of the tomatoes. Vegetables are fried in batches to get rid of excess moisture, and salted to taste in the process. Then everything is put into a large container, all the spices are added and stewed for about an hour under a closed lid. If caviar is prepared for the winter, it is placed in jars and additionally sterilized: half-liter jars - 5-7 minutes, liter jars - 10 minutes.

Cream soup of green tomatoes

This is an unusual puree soup, but if cooked correctly, it will leave a good impression, despite all its originality. Ingredients:

• 200 gr. green tomatoes
• 400 gr. chicken broth
• 40 gr. rice
• 1 small onion
• 3 cloves of garlic
• 5 g. butter
• 1 small carrot
• 10 gr. parsley root
• 5 g. Sahara
• salt

Method of preparation:Finely chop the onion and lightly fry it in butter. Cut the green tomatoes into slices, about 1.5 centimeters thick, and boil them together with the onion in a small amount of water until soft. Then add the finely chopped carrots, parsley, and rice. Pour chicken or other broth over it, add salt to taste, sugar, and garlic. Cook for about 10-15 minutes until the rice is completely cooked. After that, pour the soup into a blender and grind the vegetables until they become paste-like. Then boil the soup again, but do it over low heat. Be sure to make sure that it does not burn. When serving the soup, sprinkle it with herbs and white bread croutons.

Jam from green tomatoes

This is one of the most exotic types of jam,it has an interesting, unique taste and it is unlikely that anyone would guess that it is tomato jam without a hint. To avoid excessive bitterness, the tomatoes are taken at a milky stage of ripeness. Ingredients:

• 1 kg of green tomatoes
• 1.2 kg. granulated sugar
• 4.5 gr. citric acid

Method of preparation:The tomatoes are cut crosswise and the seeds are carefully removed with a spoon. Then they are poured with boiling water and left to stand for 5 minutes, the boiling water is drained and the tomatoes are poured with cold water. After this procedure, the skin is removed from them, which will only spoil the appearance of the jam. Then the tomatoes are poured with water again, brought to a boil, boiled for 5 minutes and thrown into a colander so that the bitterness comes out with the water. After the tomatoes have drained well, they are transferred to the container in which the jam will be cooked, and covered with sugar. In order for syrup to form, 1 cup of sugar is added. The jam must be cooked in 2-3 stages until the syrup thickens. At the very end of cooking, citric acid is added for taste and then the jam is poured into sterilized jars. For all those who type in the search line: winter preparations recipes photo green tomatoes, we offer the best recipes that can claim to be the signature for every home. We recommend reading:

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