How to pickle hot green tomatoes. Recipes for pickling green tomatoes for the winter. Green tomatoes for the winter Tatar style - recipe

For this we need:

• 1 kg of green tomatoes;
• black currant leaves;
• dill with umbrellas - to taste;
• horseradish leaves – 3-5 pcs;
• hot and allspice pepper - to taste;
• 1 liter of purified water;
• 3 tbsp. salt.

First of all, we put the washed greens and spices into the jar, followed by the tomatoes and more greens.

To make brine, you need to dissolve the salt in boiling water. Pour in the tomatoes, cover and keep at a temperature of 3-6 degrees. After a month, you can try pickling.

If it is not possible to store the workpiece in the cold, you can roll up the jars with lids. To do this, after cooling, the initial brine needs to be drained, boiled again, filled with it again into containers with green tomatoes and rolled up.

How to properly salt green tomatoes for the winter?

The most ancient way to store green tomatoes in winter is pickling in barrels.

For this preparation we will need:

• green tomatoes – 1 kg;
• sprigs of dill, parsley and celery – 30 g;
• horseradish (leaves) – 15 g;
• mint – 2-3 leaves;
• garlic – 3-5 cloves;
• leaves of currant (black), grape and cherry - 3-4 pieces each.

To prepare the brine, we use the following proportions: for 1 liter of water you need 70-80 g of salt.

We put a third of all the spices on the bottom of the barrel, then half the tomatoes and another third of the seasonings are tightly placed, then the remaining tomatoes and herbs. Fill the workpiece with brine and cover with a lid. After a few days we send it to the cellar. These tomatoes will be ready in 6-7 weeks.

How much to salt green tomatoes?

The duration of pickling green tomatoes depends on the method of preparation: barrels (will be ready in 45-50 days), in jars (suitable for consumption in a week or two). If you can't wait to try pickling, you can use the recipe with stuffed tomatoes.

To do this, we make several vertical cuts on each tomato and fill them with a mixture of chopped carrots, parsley, dill, and garlic. Place in a saucepan and cover the tomatoes with brine (take 50 g of salt per 1 liter of water). Cover with a plate and press down. These tomatoes will take only 3-4 days to salt.

Of course, unripe green tomatoes cannot be cut into a salad, but it is quite possible to marinate them and get a spicy and incredibly tasty appetizer. And this does not mean at all that green tomatoes should be rolled into jars and wait until winter comes to enjoy them. It’s enough to simply prepare day-old green tomatoes and within 24 hours you will have a spicy vegetable snack on your table. The pickling recipe is so simple that even for a young and inexperienced housewife in canning it will not be difficult. We offer you a recipe for quick-cooking salted green tomatoes; we will cook them with a lot of garlic and herbs.

Ingredients

• green tomatoes (medium size);
• sweet pepper (red);
• garlic;
• parsley;
• hot peppers.
• For filling:
• 2 liters of water;
• 50 g granulated sugar;
• 100 g salt;
• 100 ml table vinegar.

How to prepare daily salted green tomatoes

Wash green tomatoes thoroughly and cut them into large slices. Milk-ripe tomatoes are more suitable for daily pickling, that is, their surface is not dark, but slightly whitish.


The pepper should be exactly red; you can, of course, take green pepper, but then the appetizer will no longer look so bright and beautiful. Remove the stalk with seeds, wash and cut into thin strips. Use pepper in relation to green tomatoes in a ratio of 1:2.


Wash and chop the leaves of fresh parsley, finely chop the garlic and hot pepper. You should add more greens; you don’t need to skimp on garlic either. But the amount of hot pepper depends on its spiciness and your love for spicy things.


Place all this in a heat-resistant container with a lid and mix well. We use a large rectangular container, you can use a jar, pan or small tub.

Add granulated sugar, vinegar and salt to the water, bring it all to a boil and pour the resulting marinade over the chopped and mixed vegetables. If necessary, the amount of filling should be increased, the main thing is that it completely covers the tomatoes.


Close the lid and leave at room temperature until the marinade has cooled completely. Then put the container in the cold.


After 24 hours, you can apply and enjoy crispy and slightly spicy salted green tomatoes. If desired, the vegetable appetizer can be seasoned with vegetable oil, but this is not at all necessary, since it is very good in its pure form.

Pickles are an integral part of the Russian table. Such snacks are especially relevant for the winter period. Many people simply love to open a jar of sauerkraut, pickled peppers or green tomatoes for dinner. Today we will talk about preparing one of these dishes, namely, we will tell you how to ferment green tomatoes.

The green variety is best suited for pickling. They are strong, have a rich, sharp sour taste (which is exactly what is needed), lend themselves well to salting and are soaked in brine.

For this, it is better, of course, to take homemade tomatoes, but if you don’t have any, then it is important to choose the right vegetables at the market. This is where you can find farm-grown tomatoes. And grandmothers often sell their own products from the garden.

Most often, pickling green tomatoes in a saucepan involves adding other vegetables. This could be carrots, peppers, white or cauliflower cabbage, onions, beets. It’s good to add chili pepper for spiciness, as well as various spices. Cumin, peppercorns, dill, fennel will make the smell more aromatic and give the taste a special shade. Garlic is also often used in recipes. For lovers of spicy food, it will come in handy.

In the old days, tomatoes were pickled in tubs, makitras and wooden barrels. Of course, now not every modern housewife will find such utensils in her kitchen. But this is not so important, the dish will turn out very tasty even in an ordinary pan.

Salted green tomatoes recipe

What could be better than enjoying spicy, aromatic tomatoes with meat and mashed potatoes? Today we will talk about how to salt green tomatoes. Do everything as directed in the recipe and you will succeed.

Required ingredients:

• green tomatoes - 3 kg
• salt - 4 tbsp. l.
• sugar - 2 tbsp. l.
• chili pepper - 6 pcs
• dry or fresh dill
• garlic - 1 head
• allspice - 10 pcs
• bay leaf - 5 pcs
• water - 2 l

Cooking method:

You can try the dish for the first time after a week. However, remember - the more tomatoes are marinated, the tastier they become.

Some tips on how to pickle green tomatoes:

• If you want a faster cooking method, cut the vegetables into quarters before pickling. There is also no need to use brine;
  Just salt and pepper them, add garlic and spices. You can eat it after 2-3 days;
• Currant or cherry leaves can be used as spices;
• Salted tomatoes should be stored at a temperature of 0 to 1 degrees;
• tomatoes can be stuffed with garlic. To do this, cut the vegetable in several places and insert pieces of garlic into the slits;
• For pickling, choose tomatoes of the same degree of ripeness and similar size. Do not take rotten, brown or frozen fruits.

Stock up on healthy snacks in advance for winter. The dish will not only delight you with its taste, but will also enrich the body with vitamins.

Good luck with cooking and bon appetit!

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Often, for various reasons, summer residents and gardeners have to remove tomatoes from their beds ahead of schedule, which is why they are faced with the problem: what to do with unripe fruits? An excellent way would be to pickle green tomatoes in a saucepan. The advantages of this method include ease of preparation (in barrels, as they say, salting is much more difficult) and a variety of recipes. Let us note right away that unripe tomatoes turn out to be a little harder and sour than red ones.

Recipe No. 1

Ingredients for 3 3-liter pans:

How to pickle tomatoes

1. The recipe involves stuffing the fruit with garlic, so it’s worth starting with that. We make small cuts on the tomatoes, into which we insert thin pieces of garlic, usually 2-3 pieces are enough. Put it in a saucepan.
2. Mix water, sugar, vinegar, salt and herbs. Bring to a boil and pour into a container. The product will be ready for use after 4-5 days.

Recipe No. 2 – cold pickling.

This cooking method helps the fruits better retain vitamins and not lose their elasticity.

Ingredients per liter of water:

• Green tomatoes - appropriate amount;
• Sugar – 1 tbsp;
• Salt - 2 tbsp;
• Pepper – 6 pods;
• Garlic, spices, herbs - to taste.

Cold Canning Recipe

1. Place garlic on the bottom of the pan, then tomatoes, on which it is advisable to make tiny cuts or holes; this way they will be better salted. Add various herbs and spices on top; At the same time, garlic and hot pepper should be cut into pieces.
2. To make brine, take cold boiled water and dissolve the salt in it. Pour into a saucepan.

Recipe No. 3 – pickled tomatoes

Ingredients for one 3 liter pan

Recipe for making pickled tomatoes

1. We make a cross-shaped cut at the stalk. Place dill and horseradish in a saucepan. Place the green fruits, pressing (but not squeezing) them tightly together.
2. Pour in sugar and salt, pour in cold water. Pickled tomatoes will be ready to eat in a week; Afterwards they should be stored in any cool place.

Recipe No. 4

Ingredients for 1 liter of water

Recipe for pickling green tomatoes

1. Place dill, pepper and garlic in a saucepan. Cut the tomatoes into two parts (or into 4, depending on the size). Place in a saucepan, leaving about 6-7 cm on top.
2. Mix water with salt and vinegar. Bring to a boil. Make sure all the salt has dissolved.
3. Pour the prepared brine over the tomatoes and cover with a lid. As soon as they cool down, you can put them in the refrigerator; after 3 days they will be ready.

Recipe No. 5

Ingredients

• Garlic – 3 cloves;
• Dill umbrella - 2 pcs;
• Horseradish and cherry leaves – 2 pcs;
• Salt – 50 g;
• Sugar – 2-3 tsp;
• Cabbage leaf – 2-3 pcs.

Quick cooking method

1. We pierce the fruits with a fork at the stalk and place them in a pan.
2. Between each layer of tomatoes we place horseradish and cherry leaves, garlic and dill.
3. Sprinkle salt and sugar on top, add dill and cabbage leaves. Before cooking, they need to be kept in boiling water for 3-5 minutes; this will make them less hard.
4. Cover the vegetables with a plate, on which we place the bottle on top. Any other thing can serve as oppression.
5. After 24 hours, the tomatoes should produce juice. If this does not happen, then add a salt solution (60 grams per liter) to them. Place the pickles in a cool place.

Recipe No. 6

Ingredients for 5 liters

Pickled tomatoes: cold cooking

1. Add finely chopped dill, celery, horseradish leaf (for extra spice, you can also use tarragon sprigs), bay leaves, garlic (many people throw it right in with the husk), coriander, pepper
2. Now we lay out the tomatoes in such a way that there is room left for oppression. Don’t forget that there should be larger fruits on the bottom and smaller ones on top. Place a little more greenery on top
3. For the brine, mix salt and cold water. Continue stirring until completely dissolved. Pour the prepared liquid over the tomatoes.
4. We install oppression. In this form, the workpiece, prepared in a cold way, should stand for at least 2 weeks; Afterwards the pickled tomatoes will be completely ready.

Beneficial properties of green tomatoes

As mentioned at the beginning, green tomatoes, whether salted or pickled, are very healthy. By the way, tomatoes cooked in wooden barrels retain their vitamins and minerals better. So, of the most important and significant properties of tomatoes for the human body, the following can be noted:

• Prevention of heart attacks and the development of cancer cells. Pickled fruits are especially good for this.
• The serotonin contained in the composition (also called the hormone of happiness) normalizes nervous processes, due to which a person feels a lift in mood and a surge of vigor.
• Lycopene protects DNA from unwanted changes. We also note that green tomatoes reveal all their usefulness with vegetable oil.

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 have different salt concentrations.

Let's start cooking

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

Required:

• 1 cup 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 this case, you don’t need to be a great mathematician to calculate everything. Over time, you will be able to find the 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 a 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!