Some people think that green tomatoes on the table look as unnatural as yellow cucumbers. A hard stereotype sits in their head: tomatoes should be red, cucumbers should be green, and radishes should be white from the inside. Alas, these unfortunate people belong to the category that has never tasted any dish with pickled green tomatoes and garlic. But after the very first acquaintance with such a yummy, for most skeptics, the concept regarding the color-taste priorities of tomatoes changes radically.
What is the use of green tomatoes
Actually, green tomatoes are unripe red. And most often they already have inside full-fledged seeds and an almost complete set of useful substances typical of ripe tomatoes. And there are a lot of these substances. There are only 14 types of vitamins, among which such rather rare ones as E, K, PP and N. Tomatoes are even more saturated with macro- and microelements. Among the twenty mineral substances, potassium is the most valuable for the cardiovascular system. 
Did you know? The small fruits of some varieties of cherry tomatoes, whose birthplace is Chile and Peru, after the green stage of their development do not necessarily turn red. Some still remain green in a mature state, while others become yellow and even black.Calorie tomato is small - about 20 kcal per 100 g of vegetable. That is, it is barely enough to cover the energy consumption of the body, which went to the absorption of the product itself. So the dietary properties of tomatoes are obvious, and especially pickled greens, whose caloric content is even lower.
Learn how to ferment and pickle green tomatoes for the winter.Doctors for certain established that tomatoes promote lowering of arterial pressure, and also, diluting blood, interfere with formation of blood clots in vessels. Tomatoes, including green ones, activate metabolic processes in the body and slow down the aging of the body not only from the inside, but also from the skin. They are able to optimize the human visual apparatus.
Recipes
Although green tomatoes are not as frequent guests in the kitchen as red ones, there are many recipes for their preparation. And in the field of pickled products, they are, of course, the undisputed leaders.
Marinated green tomatoes "Garlic bouquet"
Ingredients:
- tomatoes - 5 kg;
- vinegar - 500 ml;
- sugar - 6 tbsp. l .;
- salt - 1 tbsp. l .;
- laurel leaf - 6 pieces;
- garlic - enough for half a clove on each tomato;
- green dill - 2 bunches;
- fennel seeds - 2 tsp.
- in the middle of the fruit to make a small hole the size of half a garlic clove;
- dilute sugar and salt in water, add dill seeds and laurel leaf to the solution, pour in vinegar;
- boil the resulting solution;
- place dill at the bottom of the tank;
- put tomatoes on top;
- fill containers with boiling solution;
- tightly close them;
- turning upside down, cover with something warm.
Read also how to make tomato jam, salad for the winter and tomato juice.
Marinated green tomatoes with garlic, sliced
Ingredients:
- unripe tomatoes - 1 kg;
- water - 100 ml;
- salt - 1 tsp;
- garlic - half heads;
- 9% acetic solution - 125 g;
- dill seeds - 1 tsp .;
- peppercorns - 5 pieces;
- laurel leaf - 1 piece;
- mustard seeds - 1 pinch.
- boil a mixture of water with salt and vinegar;
- add dill and mustard seeds and other spices to the bottom of sterilized liter cans;
- Cut tomatoes into pieces and place them in a container;
- pour marinade into it;
- sterilize a quarter of an hour;
- tightly close the banks;
- after cooling glass containers placed in a cool and dark place.
Important! To make the product sharp and spicy it is necessary to add hot pepper to each container.
Green Tomatoes "Georgian"
Ingredients:
- tomatoes - 5 kg;
- celery - 1 bunch;
- cilantro - 1 bundle;
- dill herbs - 1 large bunch;
- parsley - 1 large bunch;
- granulated sugar - 1 tsp;
- 9% solution of vinegar - 1 tsp;
- salt - 2 tbsp. l .;
- sweet pepper - 2 pieces;
- hot pepper - 1 piece;
- garlic - 1 head;
- water - 1 liter.
- each tomato is notched;
- leave for half an hour in heated water;
- using a blender to turn garlic, herbs and pepper into a fine consistency;
- fill the notched tomatoes with the mixture;
- fill them with cans;
- prepare a solution of water, sugar, vinegar and salt;
- bring the solution to a boil;
- fill the cans with the marinade;
- after sterilization clog up containers.
It will be interesting to learn how to pickle mushrooms, celery, cabbage and broccoli.
Garlic Stuffed Green Tomatoes
Ingredients:
- water - 1 liter;
- unripe tomatoes - 2 kg;
- garlic - 2 heads;
- Dill greens - 1 large bunch;
- sugar - 1 tbsp. l .;
- table salt - 3 tsp;
- dill seeds - 1 tsp .;
- laurel leaf - 1 pc .;
- 9% solution of vinegar - 70 ml.
Cooking: - make holes in tomatoes;
- stick them in a garlic clove;
- Dill twigs placed at the bottom of the containers;
- place in banks tomatoes with maximum density;
- Put spices into the solution of water, salt and sugar;
- boil marinade;
- fill them with containers;
- cover containers with plastic lids;
- Keep the product cool.
Important! Banks with this dish do not need to be sterilized.
Marinated green tomatoes with greens
Ingredients:
- tomatoes - 1.8 kg;
- Dill greens - 1 large bunch;
- parsley - 1 large bunch;
- black and allspice - 6 peas;
- sweet pepper - 1 piece;
- hot pepper - half a line;
- onions - half of the large head;
- fennel seeds - 3 tsp;
- garlic - 2 heads;
- salt - 2 tbsp. l .;
- laurel leaf - 1 piece;
- sugar - 1.5 Art. l .;
- 9% acetic solution - 80 ml;
- horseradish leaf - 1 pc.
- cut a piece of horseradish into pieces;
- garlic cut into longitudinal plates;
- cut the pepper into strips;
- make a cut across the tomato, without cutting the fruit completely;
- put a pair of garlic plates in a cut along with folded dill and parsley sprigs in half;
- put spices on the bottom of sterilized jars;
- arrange tomatoes and sweet peppers in such a way that the strips of pepper are on the edges of the container, and tomatoes are in the middle;
- top with dill seeds, garlic slices and chopped horseradish leaves;
- containers filled with boiling water and covered with sterilized lids, leave to warm for ten minutes;
- pouring the liquid into a metal container, refill the cans with boiling water and leave under something warm for a quarter of an hour;
- in the liquid remaining after the first pour, add 100 ml of pure water, as well as table salt and granulated sugar;
- boil the marinade until the ingredients are completely dissolved;
- drain the water from the cans and pour vinegar into them, fill with marinade;
- tightly sealing the jars, put them down their necks and cover them with something warm, hold them until they cool down.
You can also freeze, marinate, and make dried tomatoes.
Green tomatoes, pickled with pepper
Ingredients:
- sweet pepper - 5 pieces;
- tomatoes - 1.5 kg;
- sugar - 2 tbsp. l .;
- 9% acetic acid - 50 ml;
- salt - 4 tbsp. l .;
- vegetable oil - 1 tbsp. l .;
- dill seeds - 1 tbsp. l .;
- water - 1.5 l.
Cooking:- cut large tomatoes into several parts, leave small ones intact;
- pepper cut into slices;
- put tomatoes and peppers in such a way that the peppers are placed on the walls of the jar, and the tomatoes are located in the middle;
- boiling water fill the banks;
- after cooling, the water drained from the glass containers should be boiled again and fill the glass containers with it;
- in a cooled and again drained liquid pour sugar and salt;
- boil;
- Pour in the marinade solution of acetic acid;
- glass containers with tomatoes and pepper filled with the marinade;
- sprinkle dill seeds on top and pour in vegetable oil without stirring;
- tightly cork cans.
