Many housewives completely in vain consider green tomatoes as a waste product, from which it is difficult to make something useful and tasty.
In fact, several dozens of original dishes can be prepared from unripe tomatoes, which can decorate not only the traditional family meal, but even a festive table. In the collection of homemade recipes, it makes sense to include green tomatoes with garlic as a fragrant snack, as well as other unusual dishes.
Green Tomatoes with Garlic - General Cooking Principles
When harvesting green tomatoes, it is necessary to follow simple rules of their preparation, so that the dish was tasty and well kept:
• for rolling or salting, we take only dense tomatoes, without cracks or other damage;
• cracked fruits can be added to salad blanks, cutting out segments with injuries;
• green tomatoes are not only amenable to pickling, but also to pickling and barrel pickling;
• green tomatoes preserved with seasoning and vinegar, unlike mature red fruits, require sterilization;
• Unripe tomatoes can be combined with other vegetables (cabbage, beetroot, zucchini or carrot) and even fruits (sour-sweet apples or quince, some pears).
Exclusive adjika of green tomatoes with garlic
A very unusual recipe of adzhika will help to process the vegetables remaining by the end of the summer season, including green tomatoes with garlic. As a result of a short standing at the stove and kitchen table, the family will receive an excellent winter snack.
Ingredients:
• 5 kg of unripe tomatoes;
• 1 kg of carrots and fresh zucchini;
• 3 large heads of garlic;
• 1 kg of quince and Bulgarian pepper;
• a glass of sugar, salt;
• 2 kg of onions;
• one hot pepper;
• about 2 glasses of vegetable oil;
• a glass of chopped fresh herbs
Preparation: Pre-process the tomatoes to remove the bitter taste and some tartness. Cut the washed green tomatoes into segments and add a little bit, leave them in an open container for 6 hours. Then you need to drain the bitterish juice that has been released, and then, along with other vegetables and quince, skip the green tomatoes through a medium or large grinder. Cook the mixture for about an hour on low heat, not forgetting to stir often. Then add chopped greens, pepper and garlic to the container, continue cooking the vegetable mixture for about an hour, without adding heat. At the end of cooking, pour in vegetable oil and pour in sugar and salt, mixing the contents of the pan thoroughly. We give adjika to boil, stir and wait for boiling again, then turn off the fire. Arrange the hot mix of green tomatoes with added garlic in jars and roll up immediately.
Winter harvest of green tomatoes with onions and garlic
An easy-to-cook recipe that includes ordinary country products gives you the opportunity to get an interesting snack dish. Spicy green tomatoes with garlic are not only a tasty addition to the dinner, but also perform a preventive role, raising the immunity of the household during the autumn-winter cold.
Ingredients:
• 3 kg of green fleshy tomatoes;
• several leaves of cherry and currant;
• a small head of garlic;
• 0.5 kg of onions;
• several dill umbrellas;
• a bunch of parsley;
• 9 tbsp. Sahara;
• 2 tbsp. salts;
• about 1 tbsp. vegetable oil per liter jar;
• 3 liters of water;
• a glass of vinegar (strong 9%);
• several leaves of laurel and peppercorns
Preparation:
Spread on the banks portions of greens (dill umbrellas, leaves of laurel and cherry, parsley) and garlic cloves, pour vegetable oil. Tomatoes are laid tight, and on top of them - sliced onions and peas. Boil casting solution of water, salt, sugar, then add vinegar, mix and pour into cans of vegetables. Liter jars without rolling the lid should be sterilized for 15 minutes, then rolled up and allowed to cool by wrapping upside down jars.
Lettuce green tomatoes with bell pepper and garlic
Bright and fragrant green salad tomatoes with garlic can be served in the winter as a separate snack or to baked meat. An elegant dish will inevitably cause abundant salivation at all who will be at the table.
Ingredients:
• 4 kg of green fleshy tomatoes;
• 1 kg of Bulgarian pepper, onions and carrots;
• 2 thin glasses of vegetable oil;
• half a glass of salt;
• 1 large head of garlic;
• a glass of sugar
Preparation:
Wash all the vegetables and prepare them as follows: cut tomatoes into slices or ringlets (if they are small), chop carrots with a knife into a straw or make flakes on a coarse grater. Cut the pepper into strips, cut the garlic into neat slices, and onions - into half rings. Add the entire cutting into a saucepan and sprinkle with salt, leaving the clock to stand for 5-6 hours to select the juice. Then pour out part of the juice and add sugar, mix it thoroughly. Fill the contents of the pan with hot vegetable oil, mix and immediately lay out the resulting colorful salad in small jars. Be sure to sterilize each jar for 10 minutes, after which we roll the covers with the key, send them to storage (preferably in a cool place).
Stuffed spicy green tomatoes with spicy mix and garlic
This recipe is especially for those gourmets who prefer unusual spicy dishes. In this case, all components of the hottest snacks can be brought from the country or found in the nearest market. It is worth cooking for the winter stuffed, fragrant and spicy green tomatoes with garlic, as the burning taste of the dish will help to invigorate in the cold, and the cold will be bypassed.
Ingredients:
• 7 kg of unripe tomatoes;
• 7 chilli peppers;
• 3 bunches of leaf celery;
• 1 glass of table vinegar;
• 5 small heads of garlic;
• 250 g of salt, sugar;
• 5 liters of water
Preparation:
We select small, strong green tomatoes, cut the stem and carefully remove the flesh. Crushed garlic, celery and pepper in a meat grinder and put the resulting mixture in tomato cups. Carefully place the filled tomatoes in jars (sterilize them first) and pour boiling brine (salt, water, sugar). Cover with plastic lids and store in the cold.
Beautiful green tomatoes in apple-beet pickle with garlic
Spicy-sweet green tomatoes with garlic will be very tasty thanks to an unusual pink pickle with the addition of beets and apples. Depending on the grade of apples and the number of beets, you can teach different versions of the dish, so it is worth experimenting and putting different components in different banks.
Ingredients:
• 4 kg of unripe tomatoes;
• 2-4 pieces of fresh apples;
• 1 small head of garlic;
• a bunch of parsley;
• 2 pieces of beets;
• 1 full tbsp. salts;
• a third cup of vinegar;
• 5 tbsp. Sahara;
• 1.5 liters of water;
• 3-4 pepper peas on a jar
Preparation:
The washed green tomatoes are laid out in jars along with slices of apples (5-6 cloves per jar) and beet slices (2 per jar). Pour boiling water into cans and keep for 20 minutes, then pour out the water and lay parsley, garlic cloves and peas. Prepare the brine (sugar, water and salt), bring to a boil, pour vinegar and continue to heat for another 5 minutes. Fill boiling brine, immediately roll up the banks, let cool and store in the cellar.
Drunk Green Tomatoes with Garlic
Adding alcohol to the pickle, which is poured on green tomatoes with garlic, helps to avoid softening of the fruit, and gives a certain piquancy to the snack food.
Ingredients:
• 4-5 kg of green fleshy tomatoes;
• one sprocket on each jar;
• 4 tbsp. Sahara;
• 3-4 large garlic cloves per jar;
• one leaf of laurel per jar;
• 3 peppercorns per jar;
• 3 tbsp. salts;
• 2-3 tablespoons of vodka;
• 1.5 liters of water;
• 4-5 tbsp. table vinegar
Preparation:
Tomatoes put in jars with peas, bay leaves and cloves of garlic. Prepare from the remaining components of the marinade, boil it and pour the filled jars. Sterilize the jars (up to 15 minutes), then roll them up and put them in storage.
Refined green tomatoes stuffed with garlic
In this original dish, which is very impressive male part of the feast, green tomatoes with garlic have an unusual form of serving. Usually, garlic filler is applied to meat for baking, but green tomatoes are also very tasty. Ingredients:
• 3 kg of green tomatoes;
• 1 cup (thin) sugar;
• 1 large head of garlic;
• one dill umbrella per can;
• 1 liter of water;
• one piece of horseradish leaves on a can;
• a bunch of parsley;
• half a cup of vinegar;
• 1.5 incomplete Art. salt
Preparation:
In each tomato we make several small, but rather deep cuts, so that the garlic slices can be deepened in them. We put salted fruits in jars with horseradish leaves, parsley and dill umbrellas. We make marinade from other components, boil it and pour it into jars. Banks must be sterilized for 10 minutes, then closed with lids and wrapped upside down to cool. Store better in the cellar or refrigerator.
Fast green tomatoes with cilantro and garlic
The preparation of this spicy and spicy salad, in which the main role is played by green tomatoes with garlic, takes a minimum of time, but the result will cause a stir among consumers. A single serving is hardly enough, so it’s good to make a little spicy salad right away.
Ingredients:
• 1 kg of green fleshy tomatoes;
• one chilli pepper;
• 3 tbsp. vegetable oil;
• on a small bunch of parsley and cilantro;
• 1 tbsp. salt;
• 2 tbsp. vinegar;
• 3-4 large cloves of garlic;
• 2 tbsp. Sahara
Preparation:
The fruits of tomatoes and herbs thoroughly washed and dried. Cut the tomatoes into thin slices and fold them into a convenient container. Grind greens, pepper and garlic, add marinade components (salt, vinegar and sugar), leave for half an hour. Fill the chopped green tomatoes with the marinade mixture, mix and put them under the lid in the refrigerator until morning.
Green tomatoes pickled in a barrel with garlic
A tasty snack that can be stored in the cold until spring, if you select strong fruit, not too large and without damage. You can use pickled green tomatoes as a separate snack or add them in sliced salads.
Ingredients:
• 10 kg of unripe tomatoes; • 2 large sheets of horseradish;
• on an average bunch of fresh dill with umbrellas, celery and parsley;
• 2 paprika;
• 5-6 pieces of cherry leaves;
• 3-4 large heads of garlic;
• 2 glasses of salt;
• 8 liters of water
Preparation:
Scald the keg and place some spices and herbs on the bottom. Top carefully washed green tomatoes in a barrel tight enough, but so as not to damage the fruit. Straighten tomatoes with garlic cloves and spices. Prepare the brine and pour it into a barrel filled with fruits, cover it with linen cloth and put a small load. After a couple of weeks you can try.
Roasted green tomatoes, breaded with garlic
To surprise and please your family, you must try these fried green tomatoes with garlic. The dish will successfully replace the annoying side dishes, usually served with meat or fish.
Ingredients:
• 5-6 pieces of immature tomatoes;
• a little ground pepper and salt;
• 5 small cloves of garlic;
• 5 Art. l semolina or a mixture of flour with bran (breading):
• 150-170 g of vegetable oil
Preparation:
Chop the garlic and add it to the breading mix of semolina with pepper and salt. Cut the green tomatoes in medium-sized circles and dip them in breading, and then fry them until browning in vegetable oil. Serve hot and cold.
Low-calorie green tomatoes with chicken and garlic
A hearty, but light salad has an unusual spicy taste, is easy to prepare and is instantly eaten by the household. Especially useful for people seeking harmony.
Ingredients:
• 6 or 7 pieces of green tomatoes;
• 350-400 g chicken fillet;
• a small bunch of parsley, green onions and basil;
• 2-3 small garlic cloves;
• one Bulgarian pepper;
• some salt, pepper and sugar;
• 130-150 g of vegetable oil;
• 1.5-2 tsp. ready-to-eat mustard
Preparation:
Cut the tomatoes into even small slices and add a bit to make a bitter-tart juice. Cut the fillet into pieces and fry until light browning. The remaining vegetables and herbs are chopped, pour out the tomato juice and add vegetable slicing. Cooking sauce, fill of spices, mustard and grated garlic. Mix the cooled chicken with vegetables and pour the sauce, let it brew for half an hour, and serve.
Green tomatoes with garlic - tips and useful tips
- To make salads from green tomatoes of greater color, you can select the fruits of dense green, green and milky and brown tomatoes.
- If the green tomatoes are slightly damaged (there are jams or cracks), they can also be used for caviar, removing the damaged areas.
- Brown or whitened tomatoes can be harvested on a purely saline brine, and thick green fruits should be poured with brine, in which sugar is added to soften the harsh tart taste.
