It would seem that it is not matured, bitter-tasting green tomatoes are of no value, but it is not so. Different people have prepared a lot of different dishes. It salads, appetizers, even the jams and candied fruits. A pickle green tomatoes for the winter - a long tradition and serves them as a savory snack.
Pickled green tomatoes
This recipe from green tomato is quite simple, but the result is a great snack, as they say with a twinkle: It is perfect for a hot potato and liquor, which is rarely complete without festive table.
- 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 cups water
- 1 tbsp. spoon of salt in a large slide
- 6-8 pcs. allspice
- 2-3 pcs. laurel leaves
- 60 g. umbrellas dill
For this recipe require small green tomatoes, about the size of an egg. Tomatoes incision so that the upper part resembled severed lid covering the entire tomato
First you need to prepare the stuffing for stuffing green tomatoes. The stuffing includes finely chopped parsley, sliced thin slices garlic, hot peppers - the finest rings, grated carrot on a coarse grater.
The water is brought to a boil, to put dill, sweet peas, bay leaf and salt. Give brine simmer 5 minutes and after that it set aside to cool. After it cools down, it take out of bay leaves and sweet peas - for salting they are no longer needed.
We prepared tomato lift the lid and put back filling, then pressed it firmly. Tomatoes are placed dense layer and pour cooled down with brine, dill umbrellas must be covered with brine, so they should be put between the tomatoes.
On tomatoes put a suitable size bowl and put pressure to the brine is completely closed tomatoes. Saucepan placed in a cool place to ferment tomatoes. It may take 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 a piece and try.
After the salting process is finished, the tomatoes with fennel umbrellas shift in clean glass jars, cover with plastic lids and put in a refrigerator.
Green tomatoes in Georgian
Tomatoes for this recipe have a wonderful pickled taste. And like all snacks Georgian cuisine - they are fragrant spices and do not give to forget what a bitter pepper.
Tomatoes for this recipe should be milky ripeness, that is, their flesh should be bright green and whitish. Set to light rozovinka, which says that in tomatoes have a little bitterness.
- 5 kg. green tomatoes ripening breast
- 300 gr.chesnoka
- 1.5 onions
- 20-50 c. green
- 4 things. hot pepper
- 70 g. salt
- 200 gr. vegetable oil
- 150 gr. apple cider vinegar
- 200 gr. hops-suneli
Green tomatoes sliced, for this they are divided into 6 or 8 pieces. Sliced tomatoes are folded into a bowl and salt, stirring well. Do this for one purpose, to get rid of the bitter juice. Salted tomatoes left in the basin for a day, after which a bitter juice is drained.
To add the tomatoes finely chopped garlic, parsley, hot peppers and chopped onion half rings. Then pour into a bowl vegetable oil, apple cider vinegar and hops-suneli. This salad is boiled in a bowl about 5-8 minutes. Store this salad in a lidded jar in the refrigerator.
Spicy appetizer of green tomatoes
What good this savory, it's the fact that eating tomatoes can be just two hours after cooking. Sometimes this earliness can be palochkoy- lifesaver when you want an unusual and bright taste dishes.
Tomatoes should choose breast maturity and to be equal slices and nice looking in finished form, tomatoes as possible should be the same size.
- 3 kg. green tomatoes
- 8-10 cloves of garlic
- 6 tablespoons. spoons of sugar with a slide
- 3 tbsp. spoons of salt with a slide
- 3-4 pieces. bitter pepper red
- 5-6 pieces. sweet bell pepper red
- 1 cup vinegar
Tomatoes cut equal slices, and this act is very simple - cut tomato in half, then each rug is divided into three parts. Scroll in a meat grinder or crushed by any available means: bitter, sweet pepper and garlic.
This mixture is added to the tomatoes, put salt to the sugar and vinegar. All mixed, immediately put in clean glass jars and put in the fridge, where the snack can be stored for a long time, but bring to the table it is already possible in 2-3 hours.
Caviar from green tomatoes
This dish can be harvested in the winter, but you can prepare for a variety of menu when the season comes green tomatoes. This vegetable has a bunch of unusual taste and, of course, it is rich in vitamins.
- 4 kg. green tomatoes
- 1 kg. onion
- 1 kg. carrots
- 0, 5 kg. sweet pepper
- 2-3 pcs. hot pepper
- 100 gr. parsley roots
- 200 gr. sugar
- 20 pcs. pertsa- peas
- 5 pcs. bay leaves
- 10 pieces. clove
- 350 gr. vegetable oil
This salad is very important the correct slicing vegetables. Tomatoes cut into slices, onion - rings, carrots and parsley roots rubbed on a coarse grater, peppers cut into strips, finely chopped bitter. Initially tomatoes salt and set aside for 10-12 hours to get rid of the bitter juice, which is then discarded.
Then, mixed vegetables and add the sugar, the bitterness that will balance the remaining tomato. Vegetables roasted parties to get rid of excess moisture in the process of salt to taste. Then they all piled in a large container, add all the spices and stew for about an hour under the lid closed. If the eggs are harvested in the winter, it is spread on the banks, and further sterilize: half-liter cans - 5-7 minutes, liter - 10 minutes.
Cream of green tomatoes
This soup from the category of unusual, but properly cooked, it will leave a good impression, despite its originality.
- 200 gr. green tomatoes
- 400 gr. chicken broth
- 40 c. rice
- 1 small onion
- 3 cloves garlic
- 5 c. butter
- 1 small carrot
- 10 c. parsley root
- 5 c. sugar
Onions finely cut and lightly fry in butter. Green tomatoes cut slices about 1.5 cm thick and cook together with the onion in a small amount of water until tender. Then put chopped fine julienne carrots, parsley, rice. All this is poured or otherwise chicken broth, salt taste, put sugar and garlic. Cook for about 10-15 minutes, until finally cooked rice.
After that, pour the soup into a blender and shredded vegetables to a paste. Then you need to boil the soup again, but do it on a slow fire. This certainly see to it that it is not burnt. When the soup is served at the table, it is sprinkled with herbs and croutons of white bread.
Jam made from green tomatoes
This is one of the most exotic kinds of jams, it is interesting that unlike any taste and it is unlikely someone without a clue to guess that this tomato jam. To avoid excessive bitterness, tomatoes take breast maturity.
- 1 kg green tomatoes
- 1, 2 kg. sugar
- 4, 5 gr. citric acid
Tomatoes incised crosswise and spoon carefully selected seeds. Then they pour the boiling water and allow to stand for 5 minutes, poured boiling water and tomatoes with cold water. After this procedure, remove the skin from them, which would only spoil the appearance of the jam.
Then tomatoes again fill with water, bring to a boil, boil for 5 minutes and throws in a colander with water to the bitterness left. Once the tomatoes are well drained, their shift in a bowl, which will already be jam and poured sugar. In order to form a syrup added 1 cup sugar.
Boil the jam must be in 2-3 hours, until the syrup thickens. At the end of cooking is added for flavor, citric acid, and then poured into sterilized jars jam.
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