Green tomatoes for the winter. Secrets of canning

Green tomatoes for the winter - an excellent snack, which in the autumn-winter period will please the whole family with its unique taste and aroma. Moreover, this dish always looks very original on the table.

Preparations for winter from green tomatoes are recommended to begin to be done in late June - early July, since in the future the main semi-finished product becomes already red and ripe. The recipe can be selected any.

Green Tomatoes for the Winter "Marinated"

It is necessary to prepare cans and covers, as usual. At the bottom lay the mixture for canning (umbrellas dill, currant leaves, horseradish, cherries and a few lavrushes). Each tomato is cut about the peduncle and we put a cleaned garlic slice into the hole. Next, we compact them in jars, shifting pieces of chili pepper (the amount is determined according to taste). Then pour cool boiling water, close the lid and leave for 10 minutes. Drain the liquid from the jar and start making marinade. On a three-liter jar you need a large spoonful of salt, 5 - sugar. Bring to a boil and turn off. Add 40 grams of vinegar and 80 grams of good vodka. Now quickly pour the brine into the jar and roll it up.

Green tomatoes for the winter "Salted" must be prepared with a variety of greens. Kilograms of vegetables thoroughly rinse and leave in order to glass water. In a saucepan pour 750 g of water, bring to a boiling state and add to it 200 g of herring greens, 150 g of parsley and a bunch of dill. Boil for 5 minutes, gently pull out and leave to cool. Next, add a large spoonful of salt to the boiling broth, 50 g of peeled and chopped garlic cloves into four parts, slices of chopped red pepper (not very hot). Brine bring to a boil. In the prepared cans, lay tomatoes and greens in layers. Pour the jars with liquid and roll them. The dish will be ready in two weeks.

Unique tasty qualities will be enjoyed by small canned green tomatoes for the winter. The semifinished product must be thoroughly cleaned from the pedicels. In the prepared cans to the bottom pour a variety of spices (garlic cloves, cherry and currant leaves, chopped horseradish root and parsley). Then lay a layer of tomatoes, again spices and so on. It will be necessary to have 100 grams of spices for 5 kilograms of vegetables. Brine-fill is prepared as follows. For 3 liters of water, you need 5 large spoons of salt. The mixture is brought to a boil and poured into cans. It is necessary to withstand 2 weeks at room temperature to ferment the billet. Then send it to a cold place.

Preservation of green tomatoes also includes preparation of salad billets for the winter.

Salad "Original"

Kilogram tomatoes scalded with boiling water, peeled and cut into the same circle. Half-pound onions cut into the same way, pour hot water and leave for 10 minutes. At this time, prepare the brine. In a liter of boiling water put 2 large tablespoons of salt, 9 peas of black pepper, mustard (10 gr). At the very end, pour 120 grams of table vinegar. Next, put the vegetables in layers, fill with brine, cover with lids and pasteurize half-liter jars for a quarter of an hour, and liter - no more than 25 minutes.

Salad with green cherry and vegetables

1,5 kilograms of tomatoes cut into slices, half a kilo of carrots rubbed, 5 onions cut into rings, 0.6 kg of sweet pepper - straws. Add all the vegetables in a large bowl with layers and leave for a few hours to make juice appear. Prepare a dressing from half a glass of sugar, 250 grams of vegetable oil, salt to taste and 50 grams of table vinegar. Pour the marinade into the vegetable mixture, bring it to a boil, spread it over the jars. Sunset.

Bon Appetit!