We prepare green tomatoes for the winter - salt, sour, pickle

Dear ones, I welcome you to my blog! Did everyone manage to pickle delicious tomatoes for the winter? Well done! So now you have a delicious and healthy snack for potatoes and any other side dish.

Surely many of you still have green tomatoes in the garden, which are more often thrown out for fear of solanine. In no case should you do this! Today I suggest you make a tasty and safe harvest for the winter - pickled green tomatoes.

They are unpretentious and easy to prepare. In this case, after a certain treatment, solanine, which is harmful to our body, is neutralized. So don't be afraid to enjoy your green tomatoes and don't throw them away! Enjoy your blanks!

Some secrets of green tomatoes

Unripe tomatoes should not be eaten - they contain a substance called solanine, which is toxic to humans. In the process of ripening, solanine turns into useful substances and already in brown tomatoes its scanty amounts.

When properly canned, marinated and salted green tomatoes, solanine decomposes and vegetables are safe to eat. Especially carefully it is necessary to adhere to the recipe for the cold harvesting of unripe tomatoes.

Salting green tomatoes in barrels

This recipe was widely used by our ancestors. In fact, barrels were the only type of storage container available, and barrel cucumbers, tomatoes and cabbage were in every cellar.

Harvesting was most often carried out in the cold way, therefore the benefits of such tomatoes are very great - they retain all the vitamins and trace elements, which are partially destroyed during hot canning.

If you have even a small barrel - the presented old recipe guarantees a great taste and preservation of tomatoes. And in her absence, you can use ordinary plastic buckets - you just need to take special ones for food.

Such tomatoes will be almost like barrel tomatoes. But it is impossible to make such tomatoes in jars - they almost always ferment and sour.

Preparation:

Peel unripe and brown tomatoes from the stalks and wash each one thoroughly.

On the bottom of the barrel, in a layer of 4-5 cm, lay out the branches of dill with umbrellas, but without dry parts and cherry leaves.

Put the tomatoes in 2-3 layers and again - a layer of cherry leaves and dill.

Then another tomato layer in several rows and so on - until it reaches the top. The top layer should be a layer of leaves and dill.

Next, you need to prepare a brine - dissolve 200 g of rock salt in a bucket of cold spring water (without iodine!). Stir until crystals disperse. If there is a sandy sediment at the bottom, it must be left in the water, not poured into the barrel. Naturally, much less soda is needed for salting in a bucket of soda - and the amount of salt must be reduced accordingly.

Cover the container and store in a cool dark place. The gorgeous green tomatoes are ready in two weeks.

What is better to salt

Most housewives prefer to salt tomatoes in jars. This is the most common and traditional way of salting; you just need to prepare clean jars without chips or cracks. The jars are compact, easy to store in the refrigerator or take with you during your next visit. Before salting, it is important to thoroughly rinse the containers, choose a suitable lid for each jar. Today's hardware stores are full of colorful cans that will adorn the shelves of any pantry.

Enamel or plastic buckets and pots are also suitable for salting. It is recommended to use the dishes without chips, otherwise the shelf life will be significantly reduced. In pots and buckets, as a rule, snacks are prepared for a large family or a festive feast.

Some cooks prefer to cook salted tomatoes in wooden barrels or tubs. Products made from oak or pine are especially popular, as they impart their unique woody aroma to the products.

Pickled green tomatoes

This recipe is a modern adaptation of traditional fermentation. The preparation is done in 5 or 3 liter jars, and the filling is prepared with herbs and garlic, but also in a cold way. The peculiarity is that the brine never ferments if the cans are stored in a dark, cold place - in the basement or refrigerator.

How to do:

Wash the jars, pour over with boiling water.

Put on the bottom: 6 peeled cloves of garlic, 3 umbrellas of dill, 5-6 sprigs of parsley.

Fill the shoulders with green tomatoes.

Prepare brine - put a large umbrella of dill in hot water and dilute salt and sugar at the rate of 10 liters - 500 g of sugar, 300 g of salt.

When the brine has cooled, remove the dill, add 500 ml of vinegar.

Pour the brine into the tomato jars.

For one 3-liter jar, take 3 aspirin tablets and grind it into powder. Pour on top and close the jar with a regular nylon lid.

Place the workpiece in a cool place. The tomatoes will be ready in 10 days. Stored perfectly.

These green tomatoes are not only a great snack, they can also be used in different dishes, for example, in pickle or hodgepodge-type soup.

Pickle recipes with pickled tomatoes - on this page of our site.

Tomatoes with garlic for the winter: lick your fingers

If you make pickled tomatoes this way once, you will roll up several jars every fall. They will appeal to all family members and guests who ask you for this recipe.

Ingredients for 1 can (750 ml)

• 500 g green tomatoes;
• 5 cloves of garlic;
• 1 hot pepper;
• 1 tbsp salt;
• 40 g parsley.

Preparation

First of all, we sterilize glass jars. We wash the products under cold water.

We make a deep cut in each tomato almost to the end, and fill it with a ring of pepper and two slices of garlic. We also lay a few parsley leaves, as shown in the photo.

Thus, we stuff all the tomatoes. We send parsley to the bottom of the glass jars, put the tomatoes with filling tightly, and sprinkle with salt on top.

Fill the contents of the container with water and close the lid.

We store the workpiece in a cool cellar, and best of all in the refrigerator, if free space permits.

Green tomatoes stuffed with garlic and carrots

The blank is made in sterilized 3-liter jars, on the bottom it is necessary to lay out:

• 3 bay leaves;
• dill umbrella;
• 6-8 peppercorns.

Wash the tomatoes and make a cross-shaped incision on top. Inside, stuff half a clove of garlic, a small stick of carrot, a leaf or a piece of parsley root. Fill the jar with such stuffed tomatoes and fill it with boiling water, and so on - twice. For the third time, pour boiling marinade in the following composition:

• 6 liters of water;
• 1 cup of sugar;
• 1 cup salt
• 2 cups vinegar 9%

Armenian green tomatoes

This is a rather spicy, sugar-free instant recipe - such tomatoes can be eaten in a day. They perfectly complement grilled and baked meat of all types.

For immediate use, jars can be closed with regular lids, for long-term storage it is better to roll up.

Structure:

• 5 kg of green tomatoes;
• 300 g of garlic;
• 10 hot peppers;
• 3 bunches of greens each: parsley, dill, cilantro;
• 0.5 l of water;
• 350 ml of 9% vinegar;
• 5 tbsp with a top of coarse salt (no iodine).

Preparation:

Prepare liter cans - wash and pour over with boiling water.

Peeled garlic, peppers without seeds and herbs mince. Stir the mixture well.

Cut the green tomatoes in half. Put half a teaspoon of the hot mixture on one half of the tomato, spread and cover with the other half. Fill jars with these tomatoes.

Boil the brine and pour over the tomatoes. Put on sterilization for 15 minutes in a water bath.

Georgian sunset

Georgian cuisine is very popular due to the unique taste of the dishes. I have one very interesting recipe for green tomatoes in Georgian, which I hasten to share with you.

Ingredients for two liter cans:

• a kilogram of tomatoes;
• one carrot;
• one or two hot peppers;
• head of garlic;
• 3 tablespoons 9% vinegar
• 2 tablespoons of sugar;
• a tablespoon of salt.

How to make Georgian tomatoes:

1. We wash and dry all the vegetables.
2. Put pepper, garlic and carrots in a blender. If you don't have a blender, you can use a meat grinder.
3. Cut the tomatoes in three quarters in the middle. Do this carefully so that the vegetable does not fall apart.
4. Put a mixture of pepper, garlic and carrots in each tomato. After that, we put them in sterile jars.
5. For the marinade, mix water with sugar and salt, boil and add vinegar.
6. Pour the blanks with boiling liquid, cover with prepared lids and set to sterilize for ten minutes. Then we twist the cans.

As a result, you will get a delicious appetizer with piquant spicy notes. Due to the high content of nutrients, conservation will increase your immunity and lower blood cholesterol levels. Bon Appetit!

Green, salted tomatoes with mustard in a bucket

Take small clean green tomatoes, wash and air dry completely.

Also wash and dry greens: dill, currant leaves and cherries.

Cut the peeled garlic into thin slices.

Fill the bottom of the bucket (for food products) with dry mustard by 1.4-2 cm.

Then lay out the tomatoes in layers, alternating them with herbs, garlic and peppercorns.

The top layer is a dense layer of cherry and currant leaves. Put a cloth on top - a new waffle or linen towel.

Dissolve 150 g of salt in 5 liters of cold settled water and pour tomatoes with this brine, put oppression on top.

Tomatoes will be ready in 30 days.

Recipe for unripe tomato salad with cabbage, hot pepper, garlic

This original salad does not need any heat treatment. Add cabbage to unripe tomatoes and get unexpected results!

You need:

• green tomatoes - 2 kg;
• cabbage - 1 kg;
• hot peppers - 3-4 pcs.;
• dill greens - 1 bunch;
• head of garlic;
• salt - 3 tbsp. l.

Preparation:

1. Slice unripe tomatoes thinly.
2. Add chopped cabbage, chopped hot peppers, dill and garlic.
3. Salt cool. Mix thoroughly.
4. Put it in a room with a low temperature for a day. Stir the vegetable mixture several times during this time.
5. Try the salinity level of the salad.
6. Put the chopped vegetables with the juice that came out in prepared jars, periodically tamping.
7. Cover with nylon lids scalded with boiling water.

Keep cold.

Garlic Green Tomatoes

1. At the bottom of the jar, put a piece of hot pepper, a sprig of dill. Parsley and tarragon, horseradish root and 8-10 cloves of garlic.
2. Wash the tomatoes and fill them tightly in 3 liter jars.
3. Make a cold brine: for 1 liter of water, 25 g of salt without iodine.
4. Cover the jars with regular lids and leave at room temperature for fermentation for 5 days.
5. Then drain the brine, bring to a boil and pour over the tomatoes again.
6. After 10 minutes, drain the brine, boil again, pour into jars and immediately roll up.

Proven recipes

One of the most traditional harvesting methods is barrel salting... At home, rarely anyone has a suitable barrel and place to store it, but you can pickle green tomatoes in a saucepan or in the bucket (enameled or plastic), clay tub, and a small amount of vegetables is most convenient to immediately salt in banks... They will also taste like barrels.

Cold pickled green tomatoes

For cold work, it is advisable to take dense tomatoes about the same size and degree of maturitythat have just begun to turn brown or pink, rock salt coarsely ground (not iodized) and purified water. The rest of the spices and herbs - to taste.

Servings / Volume: 3 l

Ingredients:

• fresh tomatoes - 1.7-2 kg;
• brine water - 1.5-2 liters;
• edible rock salt - 100-140 g;
• sugar (optional) - 40-50 g;
• black pepper (peas) / bitter (pods) - 10-15 pcs. / 0.5-1 pcs.;
• dill, umbrellas - 3-5 pcs.;
• celery leaf - 5-6 pcs.;
• horseradish leaf - 2-3 pcs.

Cooking technology:

1. Wash the tomatoes, remove the stalks. Too large fruits can be cut in half.
2. Cover the bottom of the prepared container with half of the dill leaves and umbrellas, then place the tomatoes tightly in it, adding pepper, cover the top with the remaining leaves and herbs.
3. Prepare the brine in parallel: heat the water in a saucepan, add salt and sugar into it, stir to dissolve the spices, and cool. The brine is used in a concentration of 5-7%, that is, 2-3 tbsp is added to 1 liter of water. l. salt.
4. Pour a container with tomatoes with cold brine, if necessary, set a slight oppression, close the lid loosely.
5. Remove the workpiece to a dark, cold place.
6. 2-3 weeks are enough for salting tomatoes. The shelf life of the workpiece in the refrigerator is 2-3 months.

"Barrel" tomatoes remain firm and crispy, so you can use them not only as an independent snack, but also add instead of the usual pickled cucumbers to various salads, for example in Olivier or vinaigrette. Try it, it tastes very interesting!

If the tomatoes are too green and hard, it is better to let them stand for several days at room temperature before pickling them or blanch them for 1-2 minutes in salted boiling water.

Dry pickled green tomatoes stuffed with spices

Varieties of this recipe are found in many national cuisines. Their technology is standard, and depending on the added spices, it allows you to cook green tomatoes in Georgian, Armenian, Korean, etc.

Servings / Volume: 3 l

Ingredients:

• green tomatoes (fresh) - 1.7-2 kg;
• edible rock salt - 100 g;
• garlic - 2-3 heads;
• dry mustard (powder) - 2-3 tsp

Optionally, you can add:

• hot pepper (chili) - 1-2 pcs.;
• bulgarian pepper - 1-2 pcs.;
• greens - dill, cilantro, parsley, celery - 1 bunch;
• basil / oregano / thyme - 2-3 sprigs.

Cooking technology:

1. Cut the washed green tomatoes from above (not all the way) across into 2 or 4 pieces.
2. Place the tomatoes tightly in jars, rubbing each over the cut surface and brushing with squeezed or chopped garlic. If desired, garlic can be mixed with finely chopped herbs and pepper.
3. Leave the filled jars for 2-3 days at room temperature. It is advisable to press down the contents with a slight oppression, and place the jars in deep bowls or plates, into which excess liquid will drain.
4. When the tomatoes have squeezed out and settle, you can spread the contents of one of the jars over the rest, or add to each one another portion of fresh tomatoes with salted garlic dressing.
5. Cover the contents of the cans, filled to the base of the neck, with a layer of gauze, folded several times, and cover it with dry mustard ("mustard cork" will protect the workpiece from mold). Close the nylon lid and refrigerate.

Tomatoes stuffed with garlic and herbs can be eaten on the 5-7th day, but they acquire a special piquancy and pungency after 2-3 weeks. Those who like a more sour and sharp taste should wait 1-1.5 months.

The same recipe is suitable for salt quickly green tomatoes. To speed up salting, the fruits need to be cut into smaller slices (4-8 pieces), put in a large bowl, add the necessary spices and herbs (chopped and rubbed with salt), mix everything well with your hands and put tightly in a jar. The workpiece, aged for 24 hours at room temperature, is already ready for use. Then it must be put into the refrigerator.

Hot salted green tomatoes

If you do not have a suitable cold place for storing homemade preparations, then pickling green tomatoes for the winter is more convenient in a hot way. In hermetically sealed cans, conservation will stand safely under normal conditions.

Servings / Volume: 5 l

Ingredients:

• fresh tomatoes - 3-3.5 kg;
• water - 2.5-3 liters;
• edible rock salt - 150-200 g;
• sugar - 50-60 g;
• black pepper (peas) - 20-25 pcs.;
• allspice (peas) - 10-15 pcs.;
• garlic - 5-8 cloves;
• dill, umbrellas - 5-6 pcs.;
• bay leaf - 5-6 pcs.;
• horseradish (leaves) - 2-3 pcs.

Cooking technology:

1. Put horseradish leaves and dill umbrellas, pepper and bay leaves scalded with boiling water in sterilized jars.
2. Put the washed tomatoes (without stalks) tightly in a jar.
3. Simultaneously boil water in a saucepan.
4. Pour boiling water over the jars filled with tomatoes, cover with lids and leave for 15-30 minutes (depending on the volume of the jars).
5. Pour the slightly cooled water, boil a new portion of water and pour it back into the jars.
6. While the cans are cooling down after the second pouring, prepare the brine. Pour salt and sugar into hot water (2 tablespoons of salt and 1 tablespoon of sugar per 1 liter of water), stir to dissolve the spices well, bring to a boil and let it boil for 3-5 minutes.
7. Drain the cooled water from the jars, put in each garlic cut into slices, fill with boiling brine and immediately roll up the lids.
8. Cover the upside down jars with a warm cloth and leave to cool completely.

Boiling water will make the tomatoes less green (more likely brown or reddish) and softer. For more reliable storage, before pouring with brine, you can also add vinegar at the rate of: store (9%) - 1 tbsp. l., natural (apple, grape, etc.) - 1.5 tbsp. l. for a can with a capacity of 1 liter.