Georgian green tomatoes for the winter: pickled, pickled, spicy, stuffed with vegetables, garlic, stuffed with herbs, carrots, peppers

Quick green tomatoes in jars: Georgian recipe

It turns out that unripe and green tomatoes can also be useful in preparing snacks, salads for the winter, and simply a tasty side dish. Don’t rush to throw away a “bad harvest” and feel free to prepare something completely “new” for yourself.

Discover the taste of not quite ripe, slightly sour, but incredibly tasty tomatoes, which are VERY EASY to prepare! Just add a few ingredients and the dish is ready! Believe me, now you will grow tomatoes only for this preservation and delight your loved ones and guests with unusual salads all year round!

INTERESTING: Of course, a similar dish can be found in neighboring countries, because Caucasian women have long been famous for their delicious dishes and aromatic treats. In addition, the name conveys the whole “color” of the preservation, because these tomatoes contain a lot of spices and vegetables.

It is the sharpness that compensates for the sourness that the green tomato has. It is important to choose the right vegetable for preservation. It should not be a tight and hard, newly formed fruit! You should choose a tomato that is already plump, rounded and about to begin to gain color. Let it be slightly yellow, orange or even pinkish! It's OK! The main thing is that it should not be bitter!

For the recipe you should also prepare other ingredients:

Green tomatoes – 5 kg (you can plus/minus 0.5 kg)
“Evil” garlic – 250-300 gr. (it is important to choose exactly sharp, not soft)
Onions – 2 heads (not large, there should not be too many onions)
A bunch of greens (choose any you like)
Khmeli-suneli – 150-200 gr. (mandatory spice for cooking green tomatoes)
Salt - to your taste (but not less than 50 grams for the whole mass)
Oil – 180-200 ml. (vegetable and odorless)
Apple (or grape) vinegar – 10 tbsp.

Cooking technology:

Vegetables are peeled from stalks (they are often difficult to tear off from an unripe fruit).
Wash each tomato and rinse with hot water
Cut the tomatoes into slices (you should get about 6 slices from one fruit).
Pour everything into a large bowl or basin (where it is convenient to mix with your hands)
Chop the greens with a knife
Squeeze the garlic and chop the onion
Pour everything into a bowl, mix with your hands, adding the required amount of spices
Pour in the vinegar and oil, mix everything again (you can use a large spoon, the main thing is not an iron spoon, otherwise the oxidation process will begin, which can affect the taste).

If you planned to eat fresh salad, it is advisable to let it sit for 4 to 12 hours (so that the spices and garlic nourish the tomatoes). If you are preparing canned food, then immediately put the entire mass into jars and put it in the refrigerator (or roll it up).

How can you cook green and unripe tomatoes deliciously?

Georgian green tomatoes for the winter: a simple recipe

A jar of green tomatoes will definitely brighten up your pantry shelf and will decorate any holiday table in winter and summer. Try this delicious recipe and you will fall in love with this dish from the first spoon!

What to prepare:

Green tomatoes – 5 kg (you can plus/minus 0.5 kg)
Garlic – 200 gr. (for lovers of “spicy” + 100 gr.)
Onions – 4 pcs. (cut in any way)
A bunch of greens (any, but three are better: parsley, dill, cilantro)
Khmeli-suneli – 100 gr. (mandatory spice)
Ground black pepper – 25-30 gr.
Salt - to your taste (but not less than 50 grams for the whole mass)
Oil – 150 ml. (vegetable and odorless)
Vinegar (any fruit) – 8-10 tbsp.

Cooking technology:

Vegetables are peeled, washed, cut into 4 slices
Place the tomatoes in a bowl, where they need to be salted and sprinkled with spices, finely chopped herbs, and garlic.
Mix everything, fold 2/3 into the jar and fill with chopped onions to the top (leave 1-2 fingers from the edge).
Pour a glass of boiling water into each jar and let it brew for 15 minutes.
Then drain the water, boil again, add oil and pour it into the jar again.
Add the vinegar last (just measure out the required number of spoons and pour into the neck).
Roll up and store (preferably in a cool place).

Delicious and very tasty snack made from unripe tomatoes

Georgian tomatoes with pepperoni

A simple set of ingredients allows you to get a spicy, aromatic snack:

salt;
green tomatoes – 2 kg;
garlic - large head;
pepperoni pepper – 10 pcs.;
cilantro, parsley, celery, dill - 1 bunch each.

Future salted tomatoes should be medium in size, whole and with dense pulp.
Vegetables and herbs are washed under running water and laid out on a towel to dry. Each fruit is cut to the ground, rubbed inside with salt and placed in a bowl to extract the juice. Finely chopped greens and peppers are mixed and filled with fruit. Tomatoes stuffed with this mixture are placed in deep containers and create oppression. The fruits will make up for the lack of brine themselves by releasing juice. If pickling for the winter occurs in a bucket or pan, the tomatoes are periodically moved by hand from top to bottom and vice versa.

Following the rules of this recipe allows you to make pickles for the winter in 10 days. The products are placed in bottles and covered with nylon caps. Store it in the refrigerator.

Recipe for green tomatoes in Georgian: winter salad with vegetables

You can improve the recipe for this dish by adding to the vegetables any other ingredients that can only be found in the garden: sweet and bitter peppers, basil, eggplant, green onions and much more! Just remember that a green tomato has sourness, which means you need those vegetables that would complement it.

What to prepare:

Green tomatoes – 3 kg (you can plus/minus 0.5 kg)
Sweet pepper – 1 kg (any color, but preferably green)
Garlic – 250 gr. (you can add another 50-100 g.)
Blue or white onion – 2 pcs. (any cut)
Green onions – one bunch (green and white parts)
A bunch of herbs (basil, dill and parsley)
Khmeli-suneli – 50-100 gr. (focus on the desired taste)
Mixture of hot and aromatic peppers – 25-30 gr.
Salt - to your taste (but not less than 50 grams for the whole mass)
Oil – 150 ml. (vegetable and odorless)
Apple vinegar – 8-10 tbsp.

Cooking technology:

Tomatoes are peeled, washed, cut into 4 slices
Peppers are cut into rings or half rings (not into strips)
The garlic is crushed, the onion is coarsely chopped
The vegetables are placed in a bowl, where they need to be sprinkled with spices and salt, squeezed garlic on them, and covered with vinegar and oil.
Mix everything carefully and let it stand for half an hour, then you can put it in canned jars, pressing each layer tightly with a spoon so that water flows from the tomatoes.
Close the sterile or sterilized jar and store it in the cold.

Surprise your loved ones with a delicious recipe for green tomatoes in jars!

Ingredients for 1 liter:

500 grams of tomato;
cilantro sprigs;
1 hot pepper;
1 tbsp. salt;
1 tbsp. apple cider vinegar;
4-5 cloves of garlic.

How to cook spicy pickled tomatoes in Georgian style (red)

Select good quality tomatoes, rinse them under water and dry them with a paper towel.

Peel the garlic and cut into several pieces, chop the hot pepper.

Wash and dry the cilantro. Place in heated jars in layers: cilantro, garlic, hot peppers, tomatoes. Repeat the procedure several times.

Fill the entire jar and place a sprig of cilantro on top.

Add salt and apple cider vinegar to the filled containers with tomatoes, pour boiling water over the mixture and close the lids tightly.

Cover the canned tomatoes with a warm blanket and leave them to cool completely.

Store Georgian tomatoes in specially designated places: pantry or cellar. Tips: 1. Cilantro in the recipe can be replaced with basil, arugula or dill. 2. It is advisable to adjust the amount of hot pepper in the recipe depending on your taste preferences. 3. If you are going to give tomatoes to small children, reduce the amount of pepper several times.

Almost any variant of preparing tomatoes in Georgian style is associated with serving this wonderful vegetable appetizer for feasts with meat dishes and kebab. Moreover, preparing such a delicious treat with a unique taste and aroma does not require any special skills from the cook. And, for example, the beauty and piquancy of soft green tomatoes combined with rich red adjika will whet the appetite of both a gourmet and a simple food lover.

All recipes for pickling tomatoes in Georgian cuisine are characterized by an abundance and variety of herbs, as well as the presence of components in the form of hot peppers and garlic. Otherwise, the technology for pickling tomatoes complies with generally accepted standards.

Any preparation cannot do without vinegar or its substitute – citric acid. Recipes for pickling tomatoes include cooking options, both with and without sterilization.

But experienced chefs recommend that you pay attention to the selection of tomatoes and understand that Georgian tomatoes should be whole in appearance.

Georgian green tomatoes stuffed with herbs and garlic: recipe

There is another special recipe for green tomatoes that you will not only like, but will also surprise you with its unusual execution. It turns out that such green tomatoes can also be stuffed, stuffed with herbs, garlic, and a mixture of hot and piquant spices. Try to cook this dish with your own hands, believe me, the result will impress you!

What you need to have:

Large green tomatoes – 14-15 pcs. (for one 3-liter jar, the tomatoes should not be small, as it will simply be impossible to stuff them).
Large sweet carrot – 1 pc.
Several heads of garlic - to your taste
Hot pepper pod (optional) - if you like
A bunch of various greens (any one you like: basil, cilantro, dill, parsley, thyme, etc.).
Onion – 1-2 pcs. (not small)
Spices (take whatever you like: suneli hops, a mixture of peppers, dried Italian herbs, etc.).
Vegetable oil (odorless) – 1 full glass.
Apple or grape vinegar - 0.5 cups.
Salt – 5 tbsp.
Sugar – 1-2 tbsp.

Cooking technology:

You should wash each tomato well, treating it with hot water and removing the tails.
Then make a cross-shaped cut on the surface of the tomatoes, but not too deep so that the fruit does not fall apart into slices.
Grate the carrots on the finest grater, it should be grated almost into “sawdust.”
Grind the onion with garlic in a blender, add herbs
Place the carrots in a small bowl, pour in the onion-garlic mixture with herbs, add spices.
Cook the marinade from 1 glass of water, oil, salt and sugar, pour in the vinegar after the mixture boils.
Stuff the tomatoes with this spicy “dressing” and carefully place them, one by one, in a large jar.
Then pour in the marinade (secret: if there is not enough liquid, add a little more boiling water).
Tomatoes can be pressed down if beauty is not important to you
The tomatoes should sit for about an hour.
Then drain the water very carefully, boil it and pour it in again.
You can already preserve such a jar or wait until it cools down to start eating the dish.

Unripe tomatoes can be cooked very tasty!

With celery and bay leaf

The snack turns out to be original, with a spicy aftertaste. True, it takes almost a month to prepare. Ingredients:

60 g parsley;
1 kg garlic;
60 g hot capsicum;
10 liters of water;
600 g salt;
five bay leaves;
10 kg of tomatoes.

First you need to finely chop the greens and red pepper, add seasonings, mix. Cut the tomatoes and fill with the mixture. Then you need to put them in a wide-necked bowl, alternating layers of tomatoes with seasonings and bay leaves.

You will need to make a brine: boil water and dissolve salt in it. It needs to be cooled, pour over the prepared tomatoes, and put oppression on top. The dishes must be covered with a clean cloth and left at room temperature for the fermentation process to begin. Then you need to move the dishes to a cool room and leave for another 2 weeks. After this, place in jars, fill with brine to the very edges and cover with a lid. In another two weeks the dish will be ready.

There is another recipe with parsley and celery

. For it you need:

190 g salt;
head of garlic;
6 peppers;
2 kg of green tomatoes;
a bunch of cilantro, dill, parsley and celery.

Make cuts in the tomatoes almost to the base to create a pocket. Rub them with salt. Chop and mix the peppers, herbs and garlic, stuff the mixture into the tomatoes and put them under a press. You need to move the container with the prepared snack to a dark, cool room for 10-14 days, after which it can be consumed.

Another cooking option requires only 5-6 days. Need to:

1 kg of celery;
600 g garlic;
50 g hot pepper;
395 g salt;
400 g parsley;
four bay leaves;
6 kg of tomatoes;
6 liters of water.

Finely chop the garlic, herbs and pepper and mix, stuff the mixture into the tomatoes. Top with bay leaf and seasonings. Make a brine from salt and water, cool and pour it over the fruits. Place a press scalded with boiling water on top. Leave at room temperature for 5-6 days.

There are also many recipes for canning green vegetables, both tomatoes and many others. Therefore, you should not throw away unripe fruits; they will always be useful on the farm!

Georgian cuisine is distinguished by an abundance of herbs, spicy seasonings, and generous use of onions, garlic, and pepper. Georgian tomatoes, marinated for the winter, turn out to be aromatic, piquant, and not too sweet. Usually men really like such snacks, but there are also fans of this dish among the fair sex. It is not difficult to close Georgian tomatoes for the winter; even an inexperienced cook can handle this task.

Georgian pickled green tomatoes in a jar: recipe

Another very unusual but tasty recipe with green tomatoes, supplemented with tomato juice or red tomato paste. This dish combines pleasant sweetness and sourness of the fruit, so you will definitely like it, especially if you complement the recipe with hot garlic!

Green tomatoes – 10-15 pcs (quantity for 1 jar of 3 liters, quantity depends on the size of the fruit).
Garlic – 200 gr. (sharpness can be adjusted independently)
Onion – 1-2 heads (you can use the white part of young green onions)
A bunch of greens (choose any you like)
Khmeli-suneli – 150-200 gr. (mandatory spice for preparing “Georgian” tomatoes).
Salt - to your taste (but not less than 50 grams for the whole mass)
Sugar – 2 tsp.
Oil – 180-200 ml. (vegetable and odorless)
Apple (or grape) vinegar – 10 tbsp.
Tomato juice – 1 glass (not salted, homemade)

Cooking technology:

Peel the tomatoes, wash them and cut them into crosses as in the previous recipe.
Fill with a mixture of onions, garlic and herbs chopped in a blender with spices.
Then carefully place the tomatoes in the jar
Place the jar in a pan of water (the water should heat the jar and its contents).
While the water is boiling, prepare the marinade: mix tomato juice, oil, vinegar, remaining spices, salt, sugar. After the marinade boils, pour it into the jar.
When the contents of the jar heat up, let it simmer for about 10-15 minutes, then you can roll it up.

Recipe for Georgian green tomato salad: recipe

What you need to have:

Large green tomatoes – 3 kg.
Large sweet carrot – 1 pc.
Sweet pepper – 1.5 kg. (any)
Several heads of garlic - to your taste
Hot pepper pod (optional) - if you like
A bunch of various greens (any one you like: basil, cilantro, dill, parsley, thyme, etc.).
Onion – 1-2 pcs. (not small)
Spices (take whatever you like: suneli hops, a mixture of peppers, dried Italian herbs, etc.).
Vegetable oil (odorless) – 1 full glass.
Apple or grape vinegar - 0.5 cups.
Salt – 5 tbsp.
Sugar – 1-2 tbsp.

Cooking technology:

Vegetables should be peeled and washed, tomatoes should be cut into slices, and all other vegetables into cubes or not very long strips.
Place vegetables in a large bowl
Mix with your hands, kneading, do not be afraid to squeeze the vegetables tightly so that they release the juice.
Add spices, salt and sugar, continue stirring
Pour in oil and vinegar
Now you can put the vegetables in dense layers in jars, pressing each
Then roll it up and put it in a cool place

An unusual way to prepare green tomatoes

Georgian fried green tomatoes: recipe

You can also roast green tomatoes! This will add a little flavor to the vegetables, especially if you do it on the grill! You can also use a grill or a regular frying pan!

What to prepare:

Green tomatoes – 3-4 kg. (cut into slices, the number of slices depends on the size of the tomato).
Garlic – a handful of cloves (spiciness to your taste)
Sweet or bell pepper – 1 kg.
Onion – 2 heads (large enough)
A bunch of greens - to your taste and choice
Spices – a spicy mixture of peppers and suneli hops (to your preference)
Odorless vegetable oil – 150 ml. (plus more for frying)
Vinegar - about 10 tbsp. (use fruity, it's softer)
Salt and sugar (taste and add as desired)

Cooking technology:

Prepared green tomatoes, cut into slices, are placed in boiling oil in a large, deep frying pan.
They should not be fried for long, but over high heat (until the water flows and the first “blush” appears).
Transfer the tomatoes to a bowl
In the same pan, fry the peppers and onions, then add to the tomatoes
Mix the mass, add salt and spices, squeeze out the garlic
Pour in vinegar and place in thick layers in jars before rolling

Storage

Canned tomatoes, sealed airtight, can be stored at room temperature. The main thing is that the jars are located away from heat sources.

The shelf life is 2 years.

Lightly salted, pickled and salted under a nylon lid should be stored in the refrigerator or cellar. The shelf life is from 6 to 10 months. Afterwards they sour and become very sour.

Georgian tomatoes for the winter are a tasty, moderately spicy vegetable masterpiece. Thanks to the successful combination of vegetables and fragrant spices, these tomatoes have a light sweet and sour taste and the aroma of green herbs.

With the onset of the bright tomato season comes a busy time for preparations. I really want to keep a little summer in every jar. My mother made many different pickles. In the basement there were cucumbers, blue cucumbers, and bell peppers in neat rows. But the tomatoes were especially tasty, so I’ve been rolling them up for many years, using proven recipes.

You will need the following available ingredients:

2-2.5 kilograms of tomatoes,
1 tablespoon of table salt with a small heap,
½ carrot root
100 grams of refined granulated sugar,
2 bell peppers,
1-2 dried bay leaves,
assorted fresh herbs parsley, dill,
5 peas of allspice,
100 milliliters 9% table vinegar,
3 cloves of garlic,
1 liter of purified water

There is no hot pepper in the composition, so don’t be afraid of the spiciness. A moderate amount of garlic and tender carrots perfectly complement the vegetable symbiosis. You can serve original tomatoes with any dish; they will perfectly decorate the holiday table.

The recipe is designed for 3 liters, but whether you take one cylinder or several - choose yourself.

Wash and sort tomatoes that are too large, damaged or soft. To make the pickles tasty, select tomatoes of approximately the same degree of ripening and size. Make several pricks with a fork or toothpick in the area of the stalk so that the fruit does not burst when you pour boiling water.

Wash the carrots and remove the skin with a paring knife. You can immediately cut into pucks.

Peel and rinse the garlic.

Remove seeds from sweet peppers and rinse. Dry lightly and cut into slices. To make the workpiece look beautiful, use yellow pods for contrast.

Dip the greens in a container of water for a few minutes, then shake to free the branches from dirty particles and dry. There is no need to chop it; separate small branches when planting.

Place bay leaves, herbs, garlic, and peppercorns on the bottom of the jars.

Fill the jar with tomatoes, carrots and pepper slices.

Boil water and pour it into containers with vegetables and cover with lids. Pour a hot stream through a spoon to prevent the jars from bursting.

Let stand for 5-7 minutes and drain the water into the pan. Bring to a boil and add salt and sugar crystals.

Finally, pour in the vinegar. Stir the marinade and turn off as soon as the mixture boils. Pour over the tomato mixture and roll up.

Turn the jars over and cover with heat.

Julia shared the recipe

Every woman who runs a household has a lot of different recipes for canning vegetables and fruits. And yet, every year we still look for new, tasty and unknown recipes. We buy various culinary magazines and review online resources to find recipes that we like. Of course, not all the dishes we prepare stay with us for a long time. We forget some of them right away, others we can cook for many years, passing on canning recipes to our friends, relatives and acquaintances. One of such interesting and very appetizing dishes is spicy red pickled tomatoes in Georgian style. Thanks to the high content of herbs, garlic and hot pepper in the recipe, they turn out very tasty, with a bright and rich aroma of spices and garlic. Their advantage is that preparing the recipe does not take much effort and time; they do not need to be boiled or sterilized for a long time. All you need is to pour boiling water over the tomatoes and herbs, add apple cider vinegar and salt and cover the containers with a blanket. After 20 hours, you will be able to put your preparations in a dark, cool place and enjoy their unsurpassed taste all winter.

Taste Info

Tomatoes for the winter

Georgian pickled green tomatoes: recipe

This recipe is very easy to prepare and always pleases with the excellent taste of juicy, elastic and tasty green tomatoes!

What to prepare:

Green tomatoes – 1 kg. (preferably not very large, quantity for 1 jar).
Garlic – 2 heads (you can adjust the amount to taste)
Onion – 1 pc. (large, large)
Pepper mixture – 50 gr. (you can add any spicy spices)
Cherry or currant leaves (washed) - to the bottom of the jar
Vinegar – 10-12 tbsp. (preferably fruity)
Vegetable oil – 5 tbsp.

How to do:

Tomatoes should be washed and all excess removed (cuttings)
Place cherry leaves and large rings/half rings of chopped onion and salt at the bottom of a clean jar.
Carefully lay out the tomatoes, alternating them with garlic cloves and spices (leave a few cloves for the marinade).
Cook the marinade from water (gradually adding all the spices and ingredients from the list above).
Pour over the tomatoes and let it brew
When cool, close the lid and shake
Drain the marinade, boil it and pour it back into the jar
Roll up

Georgian-style salted green tomatoes for the winter in jars: recipe

Pickled tomatoes will be quite savory, but they will perfectly complement your everyday and holiday table with other foods and treats.

What to prepare:

Green tomatoes – 1 kg. (not large, quantity per 1 jar)
Garlic – 1 head (you can adjust the amount to taste)
Pepper mixture – 50 gr. (you can use other spices to taste)
Fruit vinegar – 3-4 tbsp. (preferably fruity)
Odorless oil - a few tablespoons. (the quantity is not fundamentally important)
Salt – 5 tbsp. with a slide

How to do:

Tomatoes should be washed and stems removed
Carefully place the tomatoes in the jar
Boil the brine
Boil purified water - this is the basis of a special brine (the amount depends on the size of the jar, for this you can pour water into a jar with vegetables and drain it, then boil it).
Add spices to boiling water and dissolve salt
Pour salted water over the tomatoes, pour oil and vinegar into the jar, squeeze out the garlic
Wait for it to cool down
Then repeat the procedure and roll up

Selection and preparation of tomatoes

The good taste of the preparation directly depends on the correct choice of vegetables.

Recommendations for selecting tomatoes:

Green fruits that are small in size, dense and without visible defects are ideal.
Harvesting should be done immediately after harvesting the fruits. If they sit for several days, the effect will not be the same.
The color of the tomatoes should be either green or slightly pink.
Vegetables must be the same size.
In some cases, red, very elastic fruits are suitable.