Green tomatoes for the winter

Ingredients for making green tomatoes for the winter

  1. Green tomatoes 4-5 kilograms
  2. Bulgarian red pepper large size 2 pieces
  3. Large carrots 1-2 pieces
  4. Large garlic 4-5 cloves
  5. Pepperoni 2 pieces
  6. Fresh celery leaves 3-5 pieces
  7. Fresh cherry leaves 3-5 pieces
  8. Table vinegar 9% 5-7 tablespoons
  9. Sugar 300 grams
  10. Salt 2 tablespoons with a slide
  • Main Ingredients Carrot, Pepper, Tomato
  • Serving 3 servings


Deep bowl, Sterilized cans of 1700-3000 milliliters, Fine grater, Cutting board, Knife, Plate - 3 pieces, Saucer, Large pan, Kitchen cloth, Kitchen stove, Ladle, Metal lids, Can wrench, Tablespoon, Teaspoon, Blanket, Kitchen gloves

Cooking green tomatoes for the winter:

Step 1: prepare the tomatoes.

Rinse the tomatoes thoroughly under running water, remove the stalks and spread in a deep bowl. After that we set aside the container so that they can dry out.

Step 2: prepare the garlic.

We put the garlic on a cutting board. And in order to remove the husk from it, slightly press on each clove with a knife blade. We clean them with our hands and wash them slightly. All the cloves, except one, are laid out in a free saucer.

We rub the last clove with a fine grater and also shift it into a common saucer.

Step 3: prepare the carrots.

Using a knife, remove the peel from the carrots and after - thoroughly rinse the vegetable under running water. We spread it on a cutting board and cut it into rods and circles with the same sharp improvised inventory. The processed carrots are transferred to a clean plate.

Step 4: prepare bell peppers.

Bell pepper is well washed under running water and put on a cutting board. Using a knife, remove the tail and seeds. After that, cut the vegetable into two halves along the fruit and then - each part is cut lengthwise into medium-sized strips. Sliced ​​pepper is transferred to a free plate.

Step 5: prepare pepperoni pepper.

Pepperoni pepper is washed under running water and put on a cutting board. Using a knife, cut it across into small pieces and transfer it to a plate with bell pepper. Attention: we do not clear the pepper from the tail and seeds, so the roll will be sharper.

Step 6: prepare the leaves.

The leaves of celery and cherries are well washed on both sides under running water and laid out on a clean plate.

Step 7: prepare green tomatoes for the winter.

Tamped tomatoes, strips of bell pepper, slices of carrots and pepperoni, cloves of garlic, as well as grated garlic. Important: Be sure to alternate each ingredient and fill the containers to the top. Spread celery and cherry leaves evenly on top.
Pour ordinary cold water into a large pot and put on a large fire. Attention: 1.5 liters of water are consumed per 1 three-liter can. When the liquid boils, turn off the burner. Now, using kitchen taps or a scoop, pour hot water into jars of tomatoes, cover with a lid and set aside to insist for 5 minutes. After the allotted time, we open the lids on the banks and, holding all the kitchen tacks, pour the water back into the pan.
Again we put the container on a large fire and again boil the liquid. Immediately after that, turn off the burner, and add salt and sugar to the pan. With a tablespoon, mix everything well until the grains are completely dissolved. Attention: in the second stage of boiling, you can add a little more water, since tomatoes have the ability to absorb moisture.
Again, using kitchen gloves, we pour the brine into jars of tomatoes so that it almost completely covers the vegetables and add vinegar. For 1 can, 1 tablespoon of vinegar goes. Now, without delay, we cover everything with lids and, using a can opener, we roll up the cans. We put the roll-up in a secluded place with the lids down and wrap everything well with a blanket. Tomatoes for the winter should calmly reach room temperature. As soon as this happens, we put the banks in the pantry or in the cellar for another conservation.

Step 8: serve green tomatoes for the winter.

Already in winter you can enjoy moderately sweet sour tomatoes. The dish is very tasty and fragrant. The main thing is that tomatoes are moderately sharp, so they can be given even to children to eat.
Good appetite!

Recipe Tips:

- In order for the roll-up to not explode, it is imperative to rinse the cans well, then sterilize them over steam for at least 15 minutes, and then boil the lids in water. As a detergent, ordinary baking soda with a kitchen brush for washing dishes is suitable. Sterilize until condensation droplets begin to flow down the inner walls of the cans.

- For seaming, you can take not only green, but also brownish tomatoes.

- For the sharpness of taste in green tomatoes for the winter, you can add the Bulgarian spice for pickles - Pikant Fix. This seasoning can be purchased at any supermarket. Its benefits are that it helps vegetables maintain their shape and vitamins.

- In order to chop a clove of garlic, you can use the garlic.