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Green Tomato Snack Recipe for Winter

Green Tomato Snack Recipe for Winter

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Dear gardeners, please give me some recipe for green tomato snacks for the winter.


Last year I made caviar from green tomatoes. I really liked it. I'll throw off the recipe evening. And also salted with spicy stuffing. Also tasty

And I wonder

SPICY SALT TOMATOES Salty green tomatoes are a great winter snack. UNDERSTANDING DELICIOUS! Be sure to try ... Salty green tomatoes are a great winter snack for fried and stewed potatoes, homemade meatballs and chop. a bucket of 12 liters of green tomato carrots large 2 pcs hot pepper 2 pcs 2 heads of garlic coarse 6 tbsp fresh dill branch water 3 liters 2 cans three liter Spices spices: black peas and allspice, bay leaf, mustard seeds, cloves , coriander, tarragon, if you like. Wash jars with baking soda and rinse with boiling water. Wash the tomatoes well. Cut the tomatoes into quarters (or randomly). Peel the garlic cloves, chop coarsely, grate the carrots. Dice the peppers, chop the dill. Mix the carrots, peppers, garlic and dill - mix well. Add the mixture to the tomatoes and mix again. We put tomatoes mixed with vegetables in jars, bay leaves, black peas. We prepare hot brine for 3 liters of water 6 tbsp. tablespoons of salt, add spices: allspice peas, mustard seeds, cloves, coriander, tarragon. Fill the cans with brine, put on some pan in case of liquid leakage during fermentation, cover with gauze. Leave the tomatoes to ferment at room temperature for 1 week. Next, place the jars in a cold place for salting and souring.

Mother-in-law tomatoes. Cut green tomatoes in the middle, (medium and small) Put plastic carrots in each tomato. In clean sterilized jars (I did in liter) put: a leaf of parsley, 2 peas of allspice, 1 pc. cloves and lay tomatoes. Sprinkling each row with slices of garlic, rings of hot red pepper (1 jar per jar), sprigs of celery or parsley. Pour them with marinade (boiling brine): per 1 liter of water, 2 tbsp of salt, 4-5 tbsp of sugar, 1 tbsp. spoon of 30% -nt vinegar (pour in at the end). Sterilize for 10-15 minutes, close with lids. Lyudmila Murasheva

Caviar from green tomatoes. Green tomatoes - 1 kilogram; Carrots - 300 grams; Bell pepper - 3 pieces; Onions - 1 piece; Sugar sand - 100 grams; Vegetable oil - 1 tablespoon; Coarse salt - 1 tbsp. a spoon; Vinegar 9% - 2 tbsp. spoons. Wash everything, cut, pass through a meat grinder. We transfer the resulting mass to a convenient dish - it is best to take an enameled bowl or cauldron so that the caviar does not burn during cooking. We cook for about an hour and a half so that the excess liquid evaporates and the caviar is completely ready. To do this, add oil and spices to the mass. When the caviar is sufficiently evaporated and ready, add the required amount of vinegar, boil it for five minutes and immediately spread the caviar into cans. It is best to store the caviar with ready-made caviar in a refrigerator or other cool place. If you will store at room temperature, it is best to sterilize jars at a temperature of 100 degrees. For jars of 0.5 liter, 8 minutes is enough, for a liter jar - 10 minutes. We cool the jars slowly - we wrap them in a blanket. Once the caviar has cooled, it can be tasted. Cooled caviar can be served right on the table - you can add fresh herbs and garlic. Enjoy your meal!

And here is my recipe for caviar. 2 kg of green tomato. 2 kg of carrots. 1 kg of onions. 3 heads of garlic. 500 grams of tomato sauce. 750 gr. Oils. 2 tbsp salt with a slide. 2 tbsp sugar. There are 2-3 beets. Cut everything through a meat grinder and cook for 2 hours over low heat. Lay out in jars and roll into heat until cool

Still delicious stuffed green tomatoes. For brine in 5 l of water, sugar is 1.5 tbsp. Salt 3/4 Art. Vinegar 200 from 9%. Sterilize all 10 minutes. Tomatoes 5 kg. Greens, I took parsley and celery. Bitter pepper 1 pod. Garlic. Bow. Mix all the spices in the combine. Cut tomatoes with a cross but not completely. To keep the slices well. Stuff tomatoes and put them in jars. Pour in brine. To sterilize. Zaatat. Banks turn and heat until cool

sorry for m. stupid question - but what kind of taste does it ???)))) I try to imagine) I have never tried it)))

I won’t even say it. Last year, I did it for the first time and ate it all in the fall. I did in my opinion 1/3 of the recipe to try first

Already somehow the taste is forgotten