Pickle green tomatoes recipe. Pickled green tomatoes like in the USSR. Recipe like in the USSR

Remember how in Soviet times, stores sold jars of very tasty pickled green tomatoes for the winter. They were in great demand, since the tomatoes were moderately hot and spicy, with an incredibly pleasant marinade.

Experienced housewives know that milky ripe tomatoes can be harvested; they taste no worse than red ones. In fact, there is no big difference in the harvesting methods. Perhaps green fruits can be stuffed.

Many people remember that eating unripe tomatoes is quite life-threatening due to the harmful substance it contains. I wrote about this when I talked about the benefits of tomatoes. But sometimes there are so many tomatoes that ripen that you’re tired of putting them into salads, and so many ripe ones are canned that the shelves are bursting. Then I use green tomatoes for winter harvesting. I offer several recipes for canning in jars for the winter - it turns out incredibly tasty, believe me!

Delicious pickled green tomatoes - a recipe for the winter in jars

The preparation is also done hot, but in jars. The recipe has been tested over the years, the ratio of spices is thoroughly adjusted. The tomatoes are spicy, but not harsh.

Take per liter of water:

• Sugar – 80 gr.
• Vinegar 5% - 100 ml.
• Salt – 60 gr.
• Bay leaf, peppercorns.

We prepare:

1. Place the washed tomatoes in a jar.
2. Bring the water to boil, adding all the spices except the vinegar.
3. When the salt has dispersed and the water has boiled, pour in the vinegar. Boil quickly and pour into a jar.
4. Cover the jars with lids and sterilize them and their contents for about 10 minutes. After the container, you need to seal it tightly and send it to the basement to cool.

Pickled green tomatoes - recipe like in the USSR

In Soviet times, there were orderly rows of cans of tomatoes in stores. They were very tasty, dense on top and pink when cut. Many people remember how they were given to mashed potatoes in kindergarten. Then there were certain GOST standards; a lot of herbs, seasonings, and hot peppers were always put in jars.

• Tomatoes - 2 kg.
• Bay leaf – 2 leaves.
• Dill, parsley, celery - one sprig each.
• Black pepper – 2 peas.
• Garlic – 3 cloves.
• Salts - 60 gr.
• Granulated sugar – 30 gr.
• Vinegar – 60 ml.

Conservation technology

1. Rinse the tomatoes and herbs in cold water and place on a clean towel to dry.
2. Sterilize jars and tin lids.
3. Place dill, parsley and celery, bay leaves, garlic and black peppercorns into jars.
4. Then fill the jar with green fruits. To prevent them from cracking, prick each tomato in the area where the stalk is attached and around it with a toothpick.
5. Pour sugar and salt on top, pour boiling water.
6. Pour the vinegar from above into the water, not the other way around.
7. Cover with a tin lid and place in a saucepan with well-heated water. Take out the jars a quarter of an hour after the water boils in the pan. To prevent the jars from bursting, place an old towel on the bottom of the pan.
8. Carefully, so as not to burn yourself, remove the preserved food and immediately roll up the lids. To check for leaks, turn them upside down. Although the tomatoes, as in the store during the Soviet Union, were not turned over at the cannery. But, as you yourself understand, it is impossible to compare home and factory conditions.
9. Place the cooled jars in any cool place. They store well and do not explode.

Green tomatoes - a recipe for the winter like in the store with peppers

This is another recipe that was prepared and served in the store during Soviet times. The preparation technology is somewhat different, but the cans are excellent. The taste is indistinguishable from store bought ones.

Required:

• Tomatoes – 2 kg.
• Hot pepper – 1 pod.
• Allspice peas – 7 pieces.
• Black pepper – 15 peas.
• Bay leaf – 2 pcs. (optional + 2 clove buds).
• Water – 2 liters.
• Granulated sugar and salt - 3.5 tablespoons each.
• Vinegar essence – 1 teaspoon.

How to preserve:

1. Rinse the jars in hot water and add baking soda. Rinse and steam for at least 15 minutes.
2. Place the green tomatoes in the jar, filling it all the way to the top. Place hot pepper on the bottom, as well as bay leaves, allspice and black peppercorns.
3. Boil two liters of water in a saucepan and pour it into the jar up to the neck. Cover with a lid and leave in this position for 5-10 minutes so that the tomatoes warm up.
4. Drain the liquid into a saucepan, add salt and sugar, and put it back on the stove to boil. After boiling, pour in vinegar essence.
5. Pour boiling marinade over the tomatoes and immediately seal hermetically with sterilized tin lids.
6. Turn the jars upside down and wrap them in a blanket for a day. Thanks to double filling, no sterilization is required.

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:

1. Cut the vegetables in half, if large - into quarters.
2. Cut the parsley into pieces, crush the garlic with the flat side of a knife, then chop it.
3. We tightly place the prepared products interspersed in three-liter jars. Place one aspirin tablet on top.
4. Prepare the marinade by boiling five liters of water with salt and sugar. At the end add vinegar.
5. 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:

1. We take the number of cans as desired. We wash them with soda and pour boiling water over them.
2. We put spices on the bottom and place tomatoes on top.
3. Pour boiling water over everything and let sit for twenty minutes.
4. Pour out the water and put it on the stove.
5. Pour salt, sugar into the jar, pour in the essence. Fill with boiling water and roll up.
6. 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.

Marinated green tomatoes stuffed with garlic - a very tasty recipe

I found two recipes for stuffed green tomatoes, and both are wonderful, one is easy, and the second is a little more complicated (it’s next). Recipe from a friend Marishka, she uses less sugar than stated in the recipe, the results are tasty and sweet tomatoes. And how to make ketchup , albeit from red tomatoes, you can read by following the link.

You will need for a 3 liter jar:

• Tomatoes.
• 2-3 dill umbrellas, 5 pcs. black peppercorns, 5 pcs. cloves, 2 pcs. bay leaf, parsley, garlic.
• For marinade: 2.5 liters of water, 250 gr. sugar and 2 tbsp. spoons of salt, 250 ml. 6% vinegar.

How to preserve:

1. Cut the tomatoes on both sides and stuff them - stick a sprig of parsley on one side, and a piece of garlic on the other.
2. Place tightly in jars, pour hot marinade and sterilize for 20 minutes. You don’t have to sterilize the jars, but fill them three times, but be careful when pouring out the marinade and hold it so that the garlic doesn’t fly out.
3. Roll up, turn over and wrap until completely cool.

Simple recipe with vinegar

To stock up on such healthy delicacies for the winter, use this recipe. Prepare 4 half-liter jars in advance and sterilize them in the microwave.

• 50 pcs. green tomatoes (choose small ones);
• 4 dill umbrellas;
• 8 pcs. currant leaves;
• 8 pcs. cherry leaves;
• 16 black peppercorns;
• 1 PC. hot pepper;
• 8 pcs. garlic cloves;
• liter of water;
• 4 tbsp. spoons of granulated sugar;
• 2 tbsp. spoons of salt;
• 2 teaspoons of 9% table vinegar.

At the bottom of each jar we place a dill umbrella, 2 garlic cloves and 4 cherry and currant leaves. We also add 4 peppercorns and ¼ of the chili to each jar.

Wash the tomatoes and prick each fruit at the stem with a wooden stick or a thin knife. Distribute the tomatoes evenly among the jars.

Pour water into a saucepan and place it on the stove. As it heats up, add salt and sugar and mix everything thoroughly (the crystals should dissolve). Bring the brine to a boil and pour it over the vegetables. Cover the top of the jars with metal lids.

When the marinade has cooled, pour it into a saucepan and put on fire. Pour boiling water over the tomatoes again and wait until the brine has cooled. Next, pour the liquid into a saucepan, put it on the fire and wait for it to boil. Pour boiling water into jars and add 0.5 teaspoon of vinegar to each of them. We seal the workpiece, turn the container over and wrap it in a blanket. Once the preserved food has cooled, put it in the pantry.

Hot marinated tomatoes with bell peppers

The second recipe for marinated stuffed tomatoes is a little more complicated, but it’s worth the trouble, believe me. Every winter I’ll make at least a couple of jars.

Take

• Tomatoes - 3 kg.
• Carrots - 1 pc.
• Bell pepper.
• Hot pepper - 1 pc.
• Garlic - a head, or 8-10 cloves.
• Parsley, dill - 1 bunch each.

For the marinade, use 1 liter of water (about 2 liters of marinade will be needed for 3 kg of tomatoes):

• Salt - 2 large spoons.
• Sugar - a spoon.
• Vinegar 9% - large spoon.

How to prepare for the winter:

1. Cut the tomatoes crosswise into 4 parts, but not all the way.
2. Grate the carrots on a coarse grater, chop the garlic and pepper, mix. Add diced bell pepper. Stuff the tomatoes with this mixture using a small spoon.
3. Place tightly in a saucepan, another suitable container and fill with hot brine prepared in advance (when the brine boils, cool to about 70 degrees).
4. Cover the tomatoes with a lid (not the pan) and press down on top so that the tomatoes do not float. Leave to marinate at room temperature for 4 days.
5. After four days they can be eaten. You can cut each tomato completely into four parts and pour unrefined sunflower oil on it to make a salad. Bon appetit!

Preparing for canning

Not all green tomatoes can be used for canning. Which ones are suitable:

• For pickling, you need to take large or medium-sized tomatoes. Fruits the size of a walnut are considered ideal.
• You should choose tomatoes that are light green in color and milky ripeness; dark green small fruits should not be used (they are poisonous - this is important!!).

The stalks of the tomato are removed, washed and weighed to be able to calculate the amount of ingredients needed to prepare them.

The required number of glass jars for sterilization can be approximately calculated based on the fact that a liter container contains approximately 0.6 kg of medium-sized tomatoes.

The water for pickling also needs to be prepared. It is passed through a filter or, if you have such an opportunity, collected from a spring. The required amount of water is taken at the rate of one liter per kilogram of medium-sized fruit.

Based on the weight of the tomatoes and the volume of prepared water, prepare the required amount of ingredients for the chosen pickling recipe. The greens included in the ingredients are washed and dried.

Advice: if you decide to write down a recipe for some kind of preparation at someone’s request, indicate the amount of solid ingredients in units of weight, because each housewife has her own weight meters such as “one root” or “small bunch”.

Below are seven recipes for preparing pickled green tomatoes for the winter.

Green tomato salad recipe without sterilization

We take:

• Tomatoes - 1.5 kg.
• For the sauce for this amount: garlic - 1 head.
• Sweet pepper - 2 pcs.
• Hot pepper - 2 small.
• Vinegar 9% - 50 mg.
• Salt - to taste.

How to make a green tomato appetizer using a simple recipe:

1. Cut the tomatoes into 0.5 cm slices. Fry them in vegetable oil.
2. Make the sauce - mince or grind hot peppers, sweet peppers, garlic in a blender, add vinegar and salt.
3. Place tomatoes in a jar, interspersed with sauce, and refrigerate. The appetizer is ready the next day, it is not rolled up. But even without sterilization it costs great.

I found a green tomato salad on the Internet. Be sure to watch the video, I came across a surprisingly interesting recipe.

Green tomatoes with green cucumbers, as well as company

Assorted dishes are quite a popular appetizer, especially for those with picky household members. Give some cucumbers, others tomatoes. Having prepared both in one jar, you can uncork it and please everyone at once.

https://www.youtube.com/video/X3TsFFsmLWw

Some people believe that only red tomatoes can be pickled. But it is not so. To see otherwise, you can try cooking pickled green tomatoes. There are several interesting recipes that will help you get excellent original snacks from these unripe fruits.

Tags: pickle, green, tomato, USSR

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Instant marinated tomatoes cut into slices

A hot pickling method for those in a hurry who don’t like to wait long. Tomatoes are poured with boiling water, which speeds up the process.

Take:

• Tomatoes – 3 kg.
• Water – 0.5 liters.
• Vinegar 9% - 300 ml.
• Dill - a large bunch.
• Garlic - head.
• Salt – 75 gr.

How to marinate:

1. Wash the tomatoes thoroughly and carefully cut into large slices.
2. Chop the dill as desired.
3. Chop the peeled garlic cloves into thin slices.
4. Place everything in a wide container and mix carefully.
5. Separately, boil water and dissolve salt in it. Pour in vinegar. Pour the boiling solution over the vegetables.
6. Once cooled, place them in the refrigerator. In just an hour, a quick snack of green fruits will be ready.

The most delicious pickled tomatoes with garlic will lick your fingers

There are many options for preparation, but if you add garlic to the preservation, green tomatoes will become aromatic, pungent, and spicy. The recipe is incredibly popular among housewives of all times.

Prepare:

• Milk tomatoes – 2 kg or 2 kg 500 grams (depending on the size of the fruit).
• Granulated sugar and salts - 2 large spoons each.
• Acetic acid – 60 ml.
• 5 peas each of black and allspice.
• Garlic – 2 cloves.
• Bay leaf – 2 leaves.
• Horseradish, celery and tarragon leaves.

Cooking process:

1. First add garlic, peppercorns and herbs. Then fill the jar with tomatoes.
2. Fill the contents of the jar with boiling water, leave for 5 minutes. At this time, a new portion of water should boil on the stove for refilling.
3. Pour the first portion of water into the pan, and pour boiling water over the green tomatoes again.
4. Bring the drained water to a boil, add sugar and salt. After boiling and the spices have completely dissolved, add vinegar.
5. Drain the water from the tomatoes and pour in the boiling marinade instead.
6. Roll the containers under an iron lid, place them upside down, and put them under a fur coat until they cool down.

Marinated “Soviet” without sterilization

Delicious pickled green tomatoes for the winter can be prepared without sterilization.

The recipe bookmark for a 3-liter jar for such tomatoes is as follows:

• green tomatoes or at the initial drilling stage 2-2.5 kg;
• salt and sugar 60 g each;
• vinegar - 60 ml;
• allspice 4-5 pcs.;
• hot peppers - 4-5 pcs.;
• garlic - 2 cloves;
• bay leaf - 2 pcs.;
• horseradish leaf, stalk of celery and tarragon.

The technological process consists of the following stages:

1. Place all the herbs in a washed jar;
2. Place the washed and selected tomatoes;
3. Fill with boiling water. As a rule, this amount requires about 1.5 liters of water;
4. At the same time, bring the next portion of the filling to a boil;
5. As soon as it comes to a boil, drain the water from the tomatoes into the pan, and fill the vegetables with the next portion of water;
6. Make the marinade in a saucepan with drained water. To do this, add salt, sugar and vinegar;
7. Bring the marinade to a boil;
8. Drain the water from the tomatoes and add the marinade;
9. We roll up the jars and send them for storage after cooling.