Finger-licking green tomatoes for the winter - 2 cooking recipes

Finger-licking green tomatoes for the winter can be prepared in a variety of ways: whole, cut in half/quarters, stuffed, planed into small pieces or minced through a meat grinder in the form of minced meat with a selection of other vegetables. This appetizer is good in any form and goes with most dishes. There is a nuance: depending on the preparation, you need to choose the most suitable fruits.

So, everything is suitable for caviar and salads - you still need to cut them. For stuffing, you need to select dense, uniform, medium-sized tomatoes. The same, if possible, for pickles and marinades with fruits cut into twos or quarters. You can cook in jars, in barrels, and in a small saucepan. Store in a cellar, refrigerator or suitable cool place at home.

The recipe for pickling in a barrel looks like this:

Tips and tricks: