Many Housewives have successfully closed for winter green tomatoes. Fresh eat them because they contain the toxic substance solanine, but the salting and pickling destroy the solanine. The land of the Soviets tell you how to close pickled green tomatoes for the winter.

For pickling you need to take green tomatoes, which almost reaches the size characteristic for their class. Instead of green tomatoes can be closed brown they also still unripe, but solanine in them already almost there.

Pickled green tomatoes: 1 way

To marinate the tomatoes in this way, we will need (per three-liter jar).

  • green tomatoes — 2 kg
  • onions — 2-3 PCs.
  • hot pepper — 2-3 pod
  • dill — 40 g
  • horseradish (leaves) — 40 g
  • currant leaves — 2-3 PCs.

For the marinade (for 3 liters of water).

  • vinegar — 700 ml
  • sugar — 350 g
  • salt — 250 g
  • spicy carnation — 10 pieces
  • black pepper — 10 peas
  • allspice — 10 peas
  • Bay leaf — 5 PCs.

For this recipe it is better to use brown tomatoes. Try to choose smooth fruit of equal size and regular shape. Tomatoes, onion peel and cut into halves. Put the tomatoes in banks, between them, put onions, hot peppers, dill, horseradish leaves and currants. Pressed against the cargo.

Water, vinegar, sugar, salt and spices to make the marinade, bring to a boil. Pour the boiled marinade the tomatoes, tightly are clogging the banks and put them in a cold place.

Pickled green tomatoes: 2 way

To close the tomatoes by this method, we take :

  • green tomatoes — 1 kg
  • onion — 100 g
  • allspice — 15 peas
  • black pepper — 15 peas
  • dry red hot pepper — 10 g
  • Bay leaf — 2 PCs.

For the marinade (on 1 l of water).

  • vinegar — 900 ml
  • sugar — 200 g
  • salt — 100 g

Tomatoes cut into slices (thickness of the slices is 0.5 — 1 cm). Onions clean, wash and finely chop. Put tomatoes and onions in an enamel container, fill the cold marinade and leave overnight in a cool place.

In the morning drain off the marinade. Tomatoes stacked in banks, shifting the spices. Banks need to be filled with tomatoes "on the shoulders". Marinade bring to the boil and fill them with cans of tomatoes. Cover the jars and do up to 85°C (10 minutes for half-liter jars for 15-20 minutes for a liter).

Pickled green tomatoes: 3 way

For marinating tomatoes in this way we need to take :

  • green tomatoes
  • garlic (the cloves on the number of tomatoes)
  • the umbrellas of dill

For the marinade (for 3 liters of water).

  • 9% vinegar — 250 ml
  • salt — 2 tbsp
  • sugar — 2 tbsp
  • Bay leaf — 2 PCs.
  • dill (seeds) — 1 tsp

For pickling you need to choose small tomatoes. My tomatoes, peel the garlic. In each fruit make a small slit and force be a clove of garlic. Put in each jar inflorescence of dill, then tightly stacked tomatoes, laced with garlic.

Water, vinegar, sugar, salt and spices make the brine, bring to a boil and pour the boiling brine tomatoes. Close the jars and put away for storage (not necessarily sterilized).

And as you close the pickled green tomatoes for the winter? Share your tested recipes with our readers!