How to pickle green tomatoes. Instant Salted Green Tomatoes

Green tomatoes have long been valued not only by skilled housewives, but also by entire families. Special varieties have even been bred for this purpose. Many of which are not only inferior to traditional red tomatoes, but also superior to them. They can be salted in buckets, pans, and barrels. Let's look at recipes for pickling green tomatoes in a saucepan.

Best suited for this five liter saucepan. It needs to be washed hot water soda, and then scald with boiling water. This will eliminate extraneous odors and will be a good disinfection. So that pickling green tomatoes does not disappoint with taste, it is better to choose medium-sized fruits.

How to pickle green tomatoes in a saucepan?

Recipe No. 1

This recipe is for those who little free time and you need to pickle it quickly.

Ingredients:

3 pcs. small carrots;
Medium head of garlic;
Hot pepper;

Cooking method:

Pour hot brine into the pan and cover with a lid. Remove the knocks. Ready.

Recipe No. 2

Ingredients:

1.5 liters of water;
300 gr. Sahara;
1.5 tbsp. spoons of salt;
Garlic, greens by eye.

Cooking method:

Peel the garlic and cut into strips;
Make small cuts on green tomatoes;
Place garlic in the slits. One or three chopped cloves and place the vegetables in the pan;
Mix remaining ingredients;
After boiling, pour over the tomatoes. In five days, the pickling will be ready.

Cold pickling

Recipe No. 3

This recipe will appeal to all those who want to save everything useful substances and vitamins for salting. Or practices healthy eating.

Ingredients:

Sugar 1 tbsp. spoon;
Salt 2 tbsp. spoons;
Red hot pepper;
Spices and herbs.

Cooking method:

It is best to start salting in a saucepan by preparing the brine.

Boil water and leave to cool;
Place garlic on the bottom of the pan;
Make small slits in the green tomatoes and also place in the pan;
Finely chop the pepper;
Add spices and pepper;
Pour salt into cool boiled water and pour over vegetables.

Recipe No. 4

Ingredients:
3 teeth garlic;
4 cherry leaves;
2 branches of dill;
Two cabbage leaf;
Two teaspoons of sugar.

Preparation:

Recipe No. 5

Ingredients:

10 kilograms green tomatoes;
Dill;
Sugar 250 gr;
A few currant leaves;
500 gr. salt;
8 liters of water.

Preparation:

Prepare the brine;
Wash the vegetables and, to add flavor and aroma, dip them in boiling water for two minutes;
Sugar needs to be divided into 2 parts. Pour the first part onto the bottom of the pan, lay out the tomatoes and pour the second part on top;
Pour the spices into the pan and fill it all with brine.
Place the pan in a dark, cold room for two months and you can open it.

Recipe No. 6

Ingredients:

Preparation:

Wash the vegetables thoroughly and place in a colander;
Place a colander with vegetables in boiling water for a minute and cool quickly;
Place in layers: garlic, green tomatoes, greens. The more greenery there is, the tastier the tomatoes will be;
Pour pre-cooked brine over the vegetables, cover with a lid;
Green tomatoes can be tried after two weeks.

Recipe No. 7

Ingredients:

Chili pepper 5 pods;
Dill 400 gr;
Currant leaves 200 gr;
Sprinkle 80 grams of salt per liter of water.

Preparation:

The longer the pickling is infused, the stronger the brine will be.

Recipe No. 8

Salting in an 18 liter pan

Ingredients:

4 bunches of parsley;
Celery 2 bunches;
Dill 3 bunches;
3 onions;
Hot pepper 5 pods;
Horseradish, currant and cherry leaves;
Mint and thyme;
Salt is not iodized;
Sugar.

Cooking method:

Round green tomatoes work best for this recipe.

After three weeks, you can try green tomatoes.

Recipe No. 9

Pickling with apples

Ingredients:

2 liters of water;
Vinegar;
6 tablespoons sugar;
a tablespoon of salt;
Apples;
A couple of small pieces;
2 bunches of dill.

Cooking method:

Cut the apples into slices and place in a saucepan;
Place two mugs of beets and tomatoes on top;
Pour boiling water for 30 minutes;
Drain the water and add the ingredients for the brine and boil;
Pour the marinade over the vegetables, cover the pan with a lid;
Store in a cool place for two months.

To store twists, it is best to give preference to the refrigerator. The temperature should be from 0 to 2;
For twisting, you should choose tomatoes without red spots;
Be sure to treat the pan with boiling water;
Don't worry about the chili pepper making the twist too spicy. It just adds spice;
It is better to pass the water for brine through a filter or purchase it already purified in the store.

It’s so nice to put on the table something that you have preserved for the winter with your own hands. Pickles and tomatoes are a great addition to every family dinner. Usually, novice housewives worry that canning may not work; few people want to experiment with green tomatoes. But there is a win-win recipe that will make green salted tomatoes your signature dish and you will return to it every winter. Moreover, pickling green tomatoes in a saucepan is a very simple process, accessible to every housewife.

Down with the banks!

Delicious green tomatoes can be used instead of cucumbers in Olivier salad and other similar salads; they can also be used in brine, which makes tomatoes more appetizing and aromatic. Of course, you can go the standard route and pickle the tomatoes in jars. But these preparations for the winter will turn out much tastier in a pan or bucket. It’s not for nothing that our grandmothers and great-grandmothers often used this method.

First of all, you need to select good tomatoes. This is one of the main keys to success in this matter. Vegetables should be approximately the same size and always green. You should not mix them with tomatoes of a different color, otherwise the result will not please you. The fact is that tomatoes of different colors, different concentration salt.

Let's start cooking

Ingredients for of this dish are simply elementary. Most likely, you won’t have to buy anything other than the tomatoes themselves. Prepare about ten kilograms of tomatoes.

You will need:

1 glass of sugar;

currant leaves;

dill;

hot pepper

To prepare the brine you will need about eight liters of water and half a kilogram of salt.

The amount of ingredients can be varied depending on how many tomatoes you have. IN in this case You don't need to be a great mathematician to calculate everything. Over time you will be able to pick up perfect recipe depending on your tastes and preferences.

After you select tomatoes that are suitable in size and color, you need to rinse them in cool water. The stalks can be removed, although you can leave them. Do as you please. Next, to make the dish soft, tasty and aromatic, the tomatoes need to be immersed in boiling water for a few minutes. This will prevent them from becoming tough. Sugar should be divided into three even parts. Pour the first into the pan, place the second in the middle of the pan on top of the tomatoes, place the third part of the sugar on top of the pan on the last batch of tomatoes.

It is better to prepare the brine in advance so that it has time to cool by this time. Next, fill the pans with tomatoes and spices with brine. You need to put some heavy object on top of the pan. You can periodically look into the pan and check that the tomatoes settle evenly. The pan with the future yummy food should be taken out to cool place. There the dish will reach the desired condition for about two months. After just a month and a half, you can try the tomato and evaluate the result. Perhaps this period will be quite enough. Bon appetit!

Pickling is one of the methods of canning vegetable products. This special look homemade preparations, which allows you to store pickled vegetables for a long time. Also, pickling is considered the most ancient method of canning. It gained its popularity in the twentieth century when seasonal products, prepared for the winter, were the main food.

If you are using a bucket

The quantity depends on the volume of the bucket green tomatoes. Tomatoes can be different, but it is not recommended to ferment them at once, as they will turn out to different degrees of salinity. The riper the tomato, the faster it salts out.. Therefore, before fermentation, vegetables need to be sorted according to their state of ripeness.

ATTENTION: Red tomatoes are the softest after fermentation. Brown ones are more elastic. Green ones are the hardest.

It is very important that the tomatoes are whole, without dents or rot.. Otherwise, the taste will be spoiled and the vegetables will not be stored for long. Tomatoes must be washed well. To make them better salted, each tomato can be pierced with a fork in several places.

Unprocessed green tomatoes should not be eaten. They contain a toxic substance called solanine, which causes poisoning.

What kind of container should I cook in?

Pickled vegetables were traditionally prepared in oak barrels . But in modern times, barrels can be replaced enamel pan, bucket or glass jars. The taste of green tomatoes will not become any worse.

The main thing is to properly prepare the selected container. Wooden barrel is filled with water. After a few hours, the wood walls swell. If there are small cracks in them, they tighten. Next, the barrel is treated with an alkaline solution.

Metal utensils are washed with a special cleaner and doused with boiling water.. Glass jars sterilized.

The volume of the bucket or pan for fermentation will depend on the number of green tomatoes. Usually, housewives try to ferment as much salty delicacy as possible, which means they need to choose the appropriate container.

ADVICE: If there is nowhere to store the container or there is no goal to ferment a lot of tomatoes, then a bucket or pan of 5 liters or more will do. You shouldn’t take less, as there won’t be room for all the ingredients to fit.

Recipes

Pickled green tomatoes

To ferment green tomatoes you will need:

8 kilograms of unripe green tomatoes;
two heads of garlic;
dill in umbrellas (10 pieces);
5 pieces of bell pepper;
3 large onions;
20 peas each of black and allspice;
10 pieces each of horseradish leaves and bay leaves;
currant and cherry leaves;
a glass of salt;
0.5 cups sugar;
5 liters of water;
12 liter bucket.

Preparation:

Peeled onions are cut into half rings.
The garlic is peeled, but the cloves remain intact.
IN bell pepper The stalk is cut out and the seeds are shaken out.
Spices and tomatoes are laid out in layers in a prepared container. First comes a layer of spices:
- bell pepper;
- garlic;
- dill;
- bay leaves;
- horseradish;
- currant and cherry leaves;
- peppercorns.
Then the tomatoes are placed. So you need to alternate to the edges of the bucket.
IMPORTANT: There is no need to skimp on spices, especially currant and cherry leaves. This affects the taste of pickled tomatoes.

For the brine you will need half a bucket of chilled boiled water, a glass of salt and half a glass of sugar. The tomatoes are filled with brine, and the bucket itself is covered with gauze so that mold can be removed. The gauze is changed as needed. A plate with a weight is placed on a bucket of tomatoes. After all the preparations, the bucket is lowered into the cellar or taken out onto the balcony.

Watch a video about pickling green tomatoes in a plastic bucket (barrel):

Tomatoes stuffed with garlic and herbs

We'll tell you how to ferment tomatoes with garlic and herbs without seaming.

For cooking you need:

4-5 kilograms of green tomatoes;
red pepper in pods (5 pieces);
a bunch of fresh parsley, dill and celery;
head of garlic;
salt.

Preparation:

Washed vegetables are cut into a cross to the middle.
The greens are washed in cold water and chopped.
The seeds and core of the pepper are removed.
Peeled garlic is passed through a press.
All components are mixed and salted.
The prepared fruits are stuffed with the prepared mixture.
Then they are laid out in a saucepan and covered with a lid.
The dishes are left for two weeks in a warm place.

Watch a video about harvesting green tomatoes, stuffed with herbs with garlic:

Difficulties

There should not be any difficulties during the fermentation process. It is enough to be careful, maintain cleanliness when working with ingredients and follow the recipe.

Storage conditions

Ready pickled tomatoes need coolness. The refrigerator is the ideal place for pickled vegetables in a saucepan. For green tomatoes in a bucket, a cellar or an open balcony is suitable.

Conclusion

Pickled tomatoes are an excellent snack on their own and do not require additional preparation. However, they can be used for cooking various dishes such as: kvass soup, rassolnik and winter salad.

Pickled tomatoes – great addition To winter table . They will add piquancy to many dishes and will delight your spicy taste. Each good housewife should have at least a little of this delicious salty snacks.

To the classic list vegetable preparations for the winter includes such crop representatives as: cucumbers, cabbage, zucchini, eggplant, carrots and many other fruits.

Have you ever tried to cook green tomatoes - salted and pickled, or at least heard of such an appetizer? If you are lucky with a harvest, even if it is not too ripe, then be sure to roll up a few jars - you will be surprised how tasty it is.

Pickles and marinades: what's the difference?

Canning is one of the most popular ways to prepare food for long term. Cucumbers, tomatoes, zucchini, peppers, even garlic - these are the vegetables that we are always happy to see on our table.

But why do we prefer to eat some of them salted, and some marinated, since their preparation technologies are quite similar?

When salting, salt is used as a preservative. It better preserves products in the most natural form, and also provides sufficient long term suitability.
The marinade is based on acid: this may be lemon juice, vinegar or something similar. It, in combination with oil and other additives, makes the dish piquant and, if desired, spicy.

Try cooking both options, and then choose which one you like best.

Salted green tomatoes for the winter

Ingredients

The number of products is indicated based on 2 liter jar

Green tomatoes - 1 kg;
Garlic - 3-5 cloves;
Bay leaf - 2-3 pcs.;
Parsley - 3-4 sprigs;
Blackcurrant leaf - 5 pcs.;
Horseradish (leaves) - 3 pcs.;
Hot pepper - 1 pod (you can take as many as you like or do without it altogether);
Salt - 2 tbsp;
Allspice and black peppercorns - to taste;
Still drinking water - 1 l.

How to pickle green tomatoes in jars for the winter

If you have ever tried to pickle tomatoes, then this recipe will not cause you any difficulties. The most important thing is to choose the right vegetables so that they are not bruised or spoiled, and then you just need a little patience.

Sterilizing jars and lids

We will use cold method conservation, so it’s worth paying attention to the cleanliness of the dishes special attention. For sterilization we use steam bath, electric oven or a regular microwave oven. In the latter case, be sure to pour water into the jars to prevent them from cracking.
When the jars have warmed up well, carefully place them on clean towel and let cool at room temperature.

Preparing vegetables

As a rule, green tomatoes are not too large, so let’s just check them for dents, rotten places and other defects.
Wash thoroughly; if there are stalks, remove them. Place the tomatoes on a towel to dry.
At this time, wash the greens, hot pepper, peel the garlic. Don’t forget that peppers come in different degrees of heat, and the hottest ones are the seeds. Therefore, if we use it, we measure the amount according to our taste.

Place food layers in a jar

First put spices and garlic with horseradish into cooled and dry jars, then some of the tomatoes. We lay out several layers in this order until the jar is completely full.

Pour into a separate container of sufficient size cold water. It is important that it is of high quality, so we use it either bottled or from a proven well or source.
Add salt to it at the rate of 2 tablespoons per liter of water. Mix thoroughly until the salt is completely dissolved. This will take some time.

Roll up jars of green tomatoes

Pour the brine over the green tomatoes, close the lid tightly and place in the refrigerator.

Canned green tomatoes will be ready in about 1.5 months. The only condition is that they must be stored in a cool place.

Pickled green tomatoes for the winter

Ingredients

— 3 kg + -
- 1 head + -
— 2-3 pcs. + -
- 1 bunch + -
Leaves black currant — 4-5 pcs. (or to taste) + -
— 7-8 pcs. (or to taste) + -
Hot pepper - 1-2 pods (or to taste) + -
- 2 tbsp. for 1 liter of water + -
- 4 tbsp. for 1 liter of water + -
— 2 tbsp. per liter jar + -
Allspice - 5 pcs. + -
Black peppercorns— 7 pcs. + -

How to deliciously cook pickled green tomatoes

The process is very similar to the previous method, the only difference is that we will use hot marinade with vinegar. Such canned tomatoes It can be stored at room temperature.

We prepare the dishes and vegetables in the same way as described in the previous case.
We collect cucumbers and herbs in sterilized jars, alternating them. There should be grass at the top.
In a separate pan, boil water and pour it over the tomatoes. Cover slightly with a lid and let it brew for 20-30 minutes.
Pour the water from the cans back into the pan, bring it to a boil and add spices (salt, sugar, vinegar). Stir everything until completely dissolved, and then pour the liquid into jars.
We close them hermetically and leave them to marinate for 1.5-2 months. After which the appetizer can be served to the table.

Now you know how to cook green tomatoes (salted and pickled). Choose your favorite preserved option and enjoy this unusual but incredibly tasty snack.

Bon appetit!

Recipe for lightly salted green tomatoes instant cooking in a saucepan, a friend told me, and since then tomatoes have often been in my refrigerator. This snack is very tasty; if you wish, you can always make the taste hotter or sweeter, more spicy or, on the contrary, muted. Spices for lightly salted tomatoes different ones are used, I prefer dill rosettes, horseradish leaves, garlic and a little hot pepper. Tomatoes are suitable for any dish: to, to.

- water – 1 l,
- salt – 1.5-2 tbsp.,
- sugar – 1 tbsp,
- horseradish leaf to taste,
- rosettes of dill to taste,
- hot pepper - to taste,
- garlic – 2-3 cloves,
- peppercorns – 7-8 pcs.,
- tomatoes – 500 g.

Recipe with photos step by step:

Prepare a pan, add washed and dried herbs to the bottom - dill rosettes, horseradish leaves. Peel and rinse the garlic cloves, chop and add to the greens.

Wash and dry green tomatoes, cut out the area where the stem grows. Cut each tomato into 4-6 pieces, depending on the size of the tomatoes. Place tomato slices on a green spice bed.

Sprinkle peppercorns on top. Peel the hot pepper from seeds and chop into cubes. Transfer the hot peppers to the tomatoes. If you wish, omit the hot pepper.

Prepare the brine - dissolve salt and water in water. granulated sugar. The brine can be boiled, or it can be poured cold. Hot brine will cook the tomatoes faster.

Pour brine over the tomatoes and leave at room temperature for 6-8 hours. Then put it in the refrigerator overnight. The next day you can take a sample. You can serve tomatoes with herbs and pickled onions.

Bon appetit!
Be sure to try some more delicious ones