Green tomatoes (sliced)

Category: Blanks
Green tomatoes (sliced)

Ingredients

Green or brown tomatoes 4 kg
Dry mustard 2 tbsp. spoons
Garlic 1-2 heads
Sugar 1 cup (200 g)
Salt 2 tbsp. spoons
Vinegar 9% 0.5-1 glass
Parsley and dill (large bunches) each for 1 pc.
Vegetable oil 0.5 cups
Bitter pepper (hot fresh) to taste and desire.

Cooking method

  • Today I leafed through my notes on the blanks and came across a recipe for the already familiar and beloved Svetta (Dnepropetrovsk, author of Jellied Pie). And although the recipe is relevant closer to autumn, I think that now is the time to get acquainted with it.
  • We take green (I took brown, even closer pink) tomatoes, again I took cream, but you can take any varieties. Mine and cut into quarters or halves, depending on the size of the tomato. Chop the garlic finely, medium parsley and dill. If you don't like dill, use one parsley, but increase the amount. Bitter pepper (capsicum) finely ringed without seeds. But the amount is already to your taste, who loves sharper, who does not. I took the simplest, refined vegetable oil. Mix everything thoroughly, under a press for a day. then into the refrigerator. Yes, if you put them in a jar, then I recommend placing a bowl for liquid under it (if the tomatoes are juicy). I made a tomato for half a portion, but laid down the herbs and garlic as a full portion. So my cream was juicy and the liquid from the tomato began to overflow. And the aroma already in the kitchen was such that I wanted to eat these tomatoes right away, but patience and patience again. Sample can be taken after 3 days!

The dish is designed for

4 kg

Time for preparing:

1 hour and 3 days.

Cooking program:

Handles, handles and a knife.

National cuisine

Probably worldwide.

Note

Green tomatoes (sliced)
These are my last year's tomatoes, I made them all the time, until the end of the sale of green tomatoes. And what kind of yushka it turns out, my husband and I just sometimes ate it with spoons with fresh bread.
Svetochka, I bring you another huge thank you that once you introduced me to this recipe !!! And I'm sorry to share your recipes with the girls here again, but they deserve to be voiced. You probably have your own pictures, otherwise they are mine in quality ... Show the girls.

Pilgrim73
I love tomatoes, I took them away to bookmarks, I will do my own right away! While the tomatoes are just blooming
Admin

I do about the same option periodically both in summer and in winter.Of course, autumn vegetables turn out tastier. Romanov tomatoes, fermented https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=142310.0

Green tomatoes (sliced)
Svetta
Nadia, well, you're ready for the season! Well done, I remembered this wonderful recipe! I also VERY love it and make it constantly, in the fall I buy green tomatoes from us until November.
I found my pictures.
Green tomatoes (sliced)
lunova-moskalenko
And what thanks me for? These are your tomatoes, you merci! I did them for the last time in the middle of November and they were displayed on my New Year's table. So you celebrated the New Year with us!
lunova-moskalenko
And I bought tomatoes in Sevastopol today, I will soon show my podides. Svetik, wait. Have you already done them this season? It's time.
Svetta
Nadia, we have already eaten 10 kilograms of these tomatoes, this is together with my husband! I do not have time to cut, I also make half a portion. And the neighbor got hooked on these tomatoes!
Already left on the bottom ...
Green tomatoes (sliced)
Tomorrow I will cut new ones, I gathered all the tomatoes at the dacha yesterday.
Iruta
Nadia, can you cook without pepper? I'd like to try it, but my husband can't have hot peppers. : cray: And the recipe is interesting, bookmarked, thanks.
lunova-moskalenko
Cook-Olga and here I hasten to remind you about the recipe, as I promised.autumn has come, there are already brown tomatoes! You promised to do it, I'm waiting !!!
lillay
Girls, and you can use mustard from a can ...... And then there is no dry house, but to make such tomatoes caught fire right now!
Svetta
Quote: lillay

Girls, and you can use mustard from a can ...... And then there is no dry house, but to make such tomatoes caught fire right now!
Try it, I think you can.
lunova-moskalenko
Quote: lillay

Girls, and you can use mustard from a can ...... And then there is no dry house, but to make such tomatoes caught fire right now!
I don't even know, I need to ask Sveta. But I think it's better still dry. I specifically buy a pack of these tomatoes at home in the fall and the tomatoes are not transferred from me, sometimes I directly cut a new batch into the same pickle and refresh it a bit.
lunova-moskalenko
Svetik, have you already returned from Crimea? Are you already making tomatoes or not yet?
Svetta
Quote: nvk

Svetik, have you already returned from Crimea? Are you already making tomatoes or not yet?
Nadia, I'm here until the end of the week, we are waiting for the car to be repaired. I'll return home, then we're going to Russia ...
lunova-moskalenko
Quote: svetta

Nadia, I'm here until the end of the week, we are waiting for the car from repair. I'll return home, then we're going to Russia ...
Well, will you have time to cut the tomatoes after all the trips?
Svetta
Quote: nvk

Well, will you have time to cut the tomatoes after all the trips?

As soon as the map falls ... we went to Crimea too well before kissing the bump stop! I think that I will still have time to make tomatoes, we sell them in October too.
lunova-moskalenko
Quote: svetta

As soon as the map falls ... we went to Crimea too well before kissing the bump stop! I think that I will still have time to make tomatoes, we sell them in October too.
Everything will be all right, you have time to cut.
lillay
Nadezhda, Svetlana, thank you for the recipe!
Very tasty tomatoes turned out
And everyone also liked to pour boiled potatoes with brine-gravy from a tomato .... I chopped greens, garlic, hot peppers with a blender. Therefore, the brine turned out to be like a sauce ..... so we pour potatoes with it!
lunova-moskalenko
Quote: lillay

Nadezhda, Svetlana, thank you for the recipe!
Very tasty tomatoes turned out
And everyone also liked to pour boiled potatoes with pickle-gravy from a tomato .... I chopped greens, garlic, hot peppers with a blender. Therefore, the brine turned out to be like a sauce ..... so we pour potatoes with it!
Bon Appetit. My husband and I also love to eat it with black bread and potatoes.
Albina
I see the name and do not go. And here they make a tasty treat from pink tomatoes. It will have to be done. Do you cook them in winter too? But now they are probably the most delicious
lunova-moskalenko
Quote: Albina

I see the name and do not go. And here they make a tasty treat from pink tomatoes. It will have to be done. Do you cook them in winter too? But now they are probably the most delicious
I cook as long as there are pink or green tomatoes on sale.
lillay
But today I will make a full portion, I bought brown and green tomatoes, especially for this recipe
I’m thinking - how would I roll up this yummy for the winter? It's a shame that these tomatoes will run out by winter, we already love them ...
lunova-moskalenko
Quote: lillay

But today I will make a full portion, I bought brown and green tomatoes, especially for this recipe
I’m thinking - how would I roll up this yummy for the winter? It's a shame that these tomatoes will run out by winter, we already love them ...
No, you probably won't be able to roll it up. Really delicious? You can often buy green tomatoes here even in winter.
Svetta
we are already finishing the third 8-liter saucepan ... And it is delicious from green and chuuut brown. And then I made the last batch of tomatoes, half of which turned red while waiting in line - well, that's not the coat !!!
Anatolyevna
Did it, really liked it. Over quickly. There are no more tomatoes. Thank you so much!
Shelena
nvk, thanks for the recipe! Today we bought a lot of green tomatoes, and I will make those too.
Quote: lillay

I’m thinking - how would I roll up this yummy for the winter? It's a shame that these tomatoes will run out by winter, we already love them ...
Lily, a few years ago I made green tomatoes according to a very similar recipe. Closed with nylon lids and stored in the refrigerator (as it was written in the recipe). Stood until spring! I think that you can do the same with this recipe.
Albina
Quote: Shelena

nvk, thanks for the recipe! Today we bought a lot of green tomatoes, and I will make those too. Lily, a few years ago I made green tomatoes according to a very similar recipe. Closed with nylon lids and stored in the refrigerator (as it was written in the recipe). Stood until spring! I think that you can do the same with this recipe.
And according to this recipe, they did not put it away for storage Otherwise, in the future, on your experience, we would have done the same
lillay
Quote: Shelena

Several years ago I made green tomatoes according to a very similar recipe. Closed with nylon lids and stored in the refrigerator (as it was written in the recipe). Stood until spring! I think that you can do the same with this recipe.
Storing several cans - balloons in the refrigerator, and even for a long period - is problematic ... Space there is limited ...
Therefore, we do it - we eat it, we do it again - we eat it again. By winter, when they stop selling green tomatoes, we will already be full of them.
Iron
And I cook brown and green tomatoes in Korean, I always look for simple and quick recipes, I take tomatoes and cut them into slices, then I chop the green bell peppers and chop the garlic in a blender, I mix it all, Then I prepare a marinade for 1 kg of tomato, I take 50 ml of vinegar, 50 ml of vegetable oil 50 g of sugar and 1 tablespoon of salt, I combine all this, I mix it and pour in the tomatoes, keep it warm for a day and then send it to the refrigerator, After 3-4 days you can eat
Vichka
Your recipe may be interesting, but this recipe deserves to be prepared, as I have tried it more than once. Your recipes are completely different, so instead of the language that you demonstrated here, it might be better to lay out your recipe as a separate topic.
Iron
I apologize, I did not know that everyone is so touchy!

PS Thank you for the warm welcome at the forum of the new person!
Shelena
IRON! Welcome to the Bread Maker! : rose: We're good here. You will soon feel it yourself.
Please do not be offended! It's just customary to discuss a specific recipe or VERY small variations of it in the topic. And you have a completely new recipe. Interesting! It should be issued separately so as not to get lost.
Tatiana Shishkina
Hello girls, I don’t know about storage, I don’t know how a tomato is (I’ll only try it in the fall), BUT I closed cabbage with beets in Korean for the winter, let it down into the basement and stored it perfectly (even from early ripening)! There, according to the recipe, it was also necessary to leave it warm for a day, then insist, store it in the refrigerator for not very long (+ takes up a lot of space) ...
I left overnight as the recipe said, and in the morning I sterilized the cans for 7-10 minutes, cooled down under the covers and into the basement. The 700 gram cans stood perfectly until spring (more precisely, one last jar was specially left until June as an experiment)
In the fall I will try to close the tomatoes like this, I will definitely write off the results
Svetta
Tatiana Shishkina, thanks for your experience! We will wait for the report on the tomatoes.
Tanyshka
lunova-moskalenkoThanks a lot for the recipe. Tomatoes are very tasty and aromatic. But they have one small drawback, they need to wait for three whole days. Today I did it again and I'm afraid to go into the kitchen, the aroma is such that I want to post them right now
fox
I made such tomatoes today, but probably they are not juicy and do not emit pickle. Please tell me if you need to add some water, otherwise I'm afraid there is already oil and uscus.
metel_007
And I bought everything, now I will do it.
Svetta
fox, as the author of the recipe, I will say - no water! Press tomatoes will give juice, it will be enough. I have been making this recipe for several years now, have never added water.
Tanyshka
Quote: svetta
Pressing tomatoes will give juice, it will be enough.
fox, per day there will be how much juice there will be that the tomatoes will swim in it
Tanyshka
Quote: svetta
I am as the author of the recipe,
Svetochka, so you need to thank you for the recipe)))
fox
They are already swimming, I'm afraid that they won't live for three days - today they have adapted to the bucket twice.
Svetta
fox, well, if already today there have been two approaches, then tomorrow they will be even tastier ... they may not live up to the required condition.
kirch
The recipe is called "Green Tomatoes", and I watch everyone make brown ones. And I have small green ones available. The remainder of the harvest. Will it be really tasty? And then lathered up already to throw them away.
Svetta
kirch, Luda, if they are at the stage of milk ripeness and do not taste bitter, then do it. And if immature and bitter, then do not waste time.
kirch
Thanks for the quick response. Yes, mostly green. So it disappears, but I wanted so
kirch
I did pick up some tomatoes. Now I will put it in the refrigerator. I am glad that I saved the last harvest. Small, true, but already delicious
Green tomatoes (sliced)
Albina
Finally, I just made it according to this recipe. But there were some surprises: after cutting the bitter pepper, I touched my face with my hand, I didn't even notice when. And now my face burns, but it's already bearable
IwOlga
Quote: Tatiana Shishkina
In the fall I will try to close the tomatoes like this, I will definitely write off the results
Tatiana Shishkina, Tanyusha, did it work?
Sena
Quote: svetta

kirch, Luda, if they are at the stage of milk ripeness and do not taste bitter, then do it. And if immature and bitter, then do not waste time.

I made green, also frozen in places - delicious! A very good recipe.
Svetta
Sena, thanks for the tip

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