How to pickle tomatoes in a pot or jar. Pickled tomatoes in a pot of cold water

In winter, fragrant sweet and sour or spicy sour tomatoes will be a wonderful addition to any side dish, especially our favorite potatoes!
Probably, lovers of pickled tomatoes can argue about which is better: pickle or pickle, but, of course, pickled tomatoes are healthier, if only because they do not undergo heat treatment. Their only drawback is the complexity of storage, you need a cellar or a refrigerator. In the absence of a cellar, you will not be able to prepare a lot of them. But it's good to eat them at least in the fall. Fans manage to make them even in winter, because supermarkets have tomatoes and greens all year round, but you must admit that greenhouse greens are not quite the same or not at all like fresh summer ones.
You can sour tomatoes of any degree of maturity, starting with milk, only overripe ones are not suitable. There is only one subtlety, that for fermentation in one dish you need to take all the fruits of the same degree of maturity.

Let's do it to start pickled green tomatoes. To do this, take medium-sized tomatoes of a milky degree of maturity on a three-liter jar. Whether cream or not, these tomatoes are always quite firm, regardless of variety. The main thing is not too large in size and the absence of disease and damage. We also need
- 60-70 g of salt (this is about 2 tablespoons with a small slide, you can still measure 100 g with a glass, taking 2/3);
- 5-6 peas of black and allspice;
- 3-5 bay leaves; - a few cloves of garlic to taste;
- dill branch with flowers or seeds;
- 2 tbsp. spoons of mustard powder; - currant leaves, cherries, horseradish, tarragon, celery leaves, parsley, bitter pepper - if you like spicy.

We put most of the seasonings on the bottom of the jar, then pour the washed tomatoes, tapping the jar lightly on the table, the remaining leaves and dill on top. Dilute salt in a liter of warm water. If there is a well or spring, you can not boil it, but boil tap water, pour tomatoes with cooled brine. The amount of it depends on the size of the tomatoes, the larger they are, the more you will need, so it is better to make it in excess. Leave the tomatoes at room temperature for 1-2 weeks for fermentation. The jar must be placed on a pallet, because the brine may leak during fermentation, and covered with gauze. After that, they need to be removed in a cool place: cellar or refrigerator. You can also cook brown or green pickled tomatoes, the recipe is suitable for them. Tomatoes will decorate both everyday and festive tables, including New Year's.

Pickled green tomatoes recipe 2

Green tomatoes can also be fermented with carrots and lots of herbs. For filling, take the same 60-70 g of salt per liter of water. We prepare the jars in advance, they must be washed well with soda and dried. To prepare a three-liter jar, take 1.6 - 1.7 kg of green tomatoes
- 1 large carrot;
- a large head of garlic;
- a pod of hot pepper;
- a branch of dill with seeds;
- spices and herbs to taste, but quite a lot: allspice and bitter peas 4-6 pieces each, mustard seeds
1 tsp, parsley, celery, tarragon, horseradish leaves, cherries and currants, bay leaf 2-3 pcs.
Coarsely cut the tomatoes into pieces of arbitrary shape. Three carrots on a grater, cut the peeled and washed garlic, cut the hot pepper into slices, mix everything. We put spices and chopped herbs at the bottom of the jar, then fill it with the prepared mixture and pour it with boiled brine. We put the filled jars on a pallet and cover with one or two layers of gauze. Let it ferment for a week at room temperature. Then we put it in the cellar or refrigerator for another 3 weeks, after which the workpiece can be eaten. Salad with a heart goes well with tomatoes.

Red pickled tomatoes for the winter you can make this recipe. Take a 10 liter bucket of medium-sized and dense red tomatoes, so that it is about 10 centimeters incomplete. Tomatoes need to be washed. In addition to tomatoes, we need garlic and parsley and celery. My greens and cut not very finely, peel the garlic, wash and cut into slices. We make a neat incision on the top of the tomato and insert some greens and a plate of garlic there. We put the stuffed tomatoes in a bucket, so that the incision for everyone looks up. We make a brine, for this we boil water, add salt and sugar to it at the rate of 2 tablespoons of salt and 1-2 tablespoons of sugar per liter of water. We need about 3 liters of brine per bucket. In the cooled brine, add table vinegar 9%, for 1 liter of brine 1 tbsp. spoon. Pour the tomatoes, cover with a clean cloth, put a plate and oppression on top. As oppression, you can use a glass jar of water. After 7-10 days, salted tomatoes will be ready. After that, you can put them in jars, cover with plastic lids and put them in the refrigerator or cellar.

For those who do not have a cellar, but do not want to put a few cans of ferment, then, in order to save space, you can do pickled tomatoes in a bowl according to the following recipe. Stock up on red tomatoes. It may not necessarily be cream, but fruits of small size and with dense pulp. Of course, it is desirable to take ground. Choose the quantity based on the size of your container so that it is a little incomplete. It will take a lot of greens to make the taste of tomatoes saturated. Take greens to your liking, but fresh, juicy. If there are leaves of cherries, currants, grapes, horseradish - wonderful. In addition to greens, take hot peppers, garlic, a little fresh horseradish root and dry mustard. Chop the horseradish with shavings, peel the garlic, large cloves can be cut into 2-3 parts. Pour a layer of greens on the bottom of the pan with the addition of horseradish shavings, garlic and pieces of hot pepper, and a layer of tomatoes on it.

Tomatoes need to be pricked with a fork near the stalk. So alternate until the dishes are full. The top layer is green. The brine is prepared in advance, it must be cold. For brine, boil water and put 1.5 tablespoons of salt with a slide and 3-4 tbsp. spoons of sugar per 1 liter of brine. For a 10 liter pot, you need 5-6 kg of tomatoes and about 4.5 liters of brine. The amount may be different, it all depends on the size of the tomatoes. Greens need several bunches. Pour the tomatoes with brine and sprinkle with mustard powder on top (for a 10 l saucepan - 3 tablespoons of mustard powder). Cover with a plate on top and press down with a load. You can cover the container with a towel over the load. Within a week, tomatoes roam, after which they can be laid out in jars and put in a cool place.

Many housewives are faced with the need to store tomatoes until winter. Cold pickling recipes will help with this. This method does not require special culinary skills. The taste of tomatoes is rich and spicy, as if salted inside a wooden barrel.

How to pickle tomatoes for the winter in jars

When a large supply of fruits appears in the garden, there is a need to preserve them until winter. An excellent option for harvesting tomatoes is salting. The cold method of canning is able to keep a maximum of useful substances inside. At the same time, the preservation in the jar resembles the taste of the barrel. Subject to the rules of this process, you will get salting, as in ancient times.

Preparing jars for canning

Salting tomatoes for the winter in a cold way involves careful preparation of the vessels where the vegetables will be placed. This process uses glass containers. In most cases, banks of large volumes are chosen. To prepare them, they must be thoroughly washed using a soda solution, rinse it off. Then, you should pour over the containers with boiling water and hold for a while over the steam to destroy the bacteria. Another method of sterilization is heating in the oven. Immediately place the fruits in the prepared vessels, roll them up under metal lids or close them with nylon ones.

How to salt tomatoes

Harvesting salted tomatoes is a snack recipe that our ancestors used. In ancient times, they were placed in large wooden tubs or barrels, which in height could reach the chest of a child. Poured vegetables with cold brine with a high content of salt and spices. The ingredients helped to preserve the beneficial properties of the plant for the winter. Barrel tomatoes turned out very tasty, spicy.

However, today it is difficult to salt them inside the barrel in a cold way. Therefore, many housewives try to achieve the desired taste using glass jars. To get high-quality salted vegetables, you need to strictly follow the recipe and technology. It is important to make the brine correctly and choose the right variety of fruit. Salting technology requires the following steps:

• processing vegetables and containers;
• brine preparation;
• bookmark tomato and spices;
• filling with cold brine;
• closing with a lid.

Which tomatoes are best for pickling

Requires the correct selection of fruit varieties. Among them, you can choose the following:

• Oak - the variety is characterized by a rounded shape and small size, it fits comfortably inside the salting vessels. Gives a friendly and early harvest.
• Liana - gives large fruits, which are approximately equal in size. Tomatoes of this variety are dense and very tasty, ripen early.
• Fighter - has an elongated shape with a pointed tip, fits well inside the jar.
• Truffle red - shaped like a pear, with a ribbed surface. Perfectly tolerates salting, does not fall apart. The fruits have a sweet taste.

Cold pickle for tomatoes

Cold-salting tomatoes requires making a brine. It is made from sugar and salt. You can add spices: bay leaves, currant and cherry vegetation, pepper or mustard. The ingredients depend on the recipe you choose. The easiest way to get a filling involves dissolving a tablespoon of salt in 1 liter of water. The solution must be boiled and then cooled. Tomatoes stacked in containers are poured with cold brine.

Recipe for salting tomatoes for the winter in jars

The question of how to properly salt tomatoes can be answered by popular cold canning recipes. Any gourmet will choose an appetizer suitable for taste and aroma. It is important to strictly follow the recipe and withstand the workpiece for a certain amount of time. Pickles made by yourself will help diversify the winter menu and preserve the beneficial properties of the fruit.

How to pickle tomatoes quickly in a cold way

Salting tomatoes for the winter quickly in a cold way according to an old recipe involves the use of the following components:

• ground red pepper - 1/2 tsp;
• dill (seeds);
• vinegar essence - 1 tbsp. l.;
• table salt - 1 tbsp.;
• tomatoes - 2000;
• water - 5 liters;
• sugar sand - 2 tbsp.;
• blackcurrant leaves - 1 handful;
• horseradish leaves.

Instructions on how to salt tomatoes in a cold way:

1. Start by preparing the brine. Add sugar, salt, currant greens to the water, add red pepper. Place on the flame, wait for signs of boiling, leave to boil for a few minutes. Then, remove and let cool. Pour vinegar into the cooled liquid.
2. Put spices on the bottom of clean jars, then fill the vessels with tomatoes. Pour brine over vegetables in jars, roll up with metal lids and leave to be stored in the cold.

Canned tomatoes for the winter with mustard

Salting tomatoes in a cold way with mustard will require the use of components:

• tomatoes - 2000;
• laurel leaf - 6 pcs.;
• cherry leaves - 4 pcs.;
• dill in seeds - 60 g;
• black currant leaves - 4 pcs.;
• dry mustard - 30 g;
• salt - 3 tbsp. l.;
• granulated sugar - 5 tbsp. l.;
• water - 2 l;
• black peppercorns - 10 pcs.

Salting tomatoes for the winter in a cold way with mustard - how to do it:

1. Select tomatoes that have small brown stripes (slightly unripe), the same size. Fruits should not be dented and cracked, rotten. Wash them, wipe them with paper towels and put them in clean jars.
2. While immersing tomatoes in vessels, shift them with spicy plants.
3. Prepare the brine. To do this, boil water by adding salt, pepper and sugar to it. When the liquid becomes hot, dissolve the mustard powder there. Leave the brine to cool down.
4. Pour the contents of the jars with cold liquid, close with nylon lids. Send pickled vegetables inside the refrigerator or cellar for several days.

Fast salting of tomatoes in a dry cold way

Tomatoes pickled in this way may crack, but they will turn out tasty and healthy. For the manufacture you will need components:

• tomatoes - 4 kg;
• horseradish leaves;
• dill umbrellas;
• cherry greens;
• currant leaves;
• salt - 2 packs.

How to cook tomatoes in a dry cold way:

1. You will need a large clean container. Suitable, for example, a bucket. Place plants at the bottom.
2. Lay the vegetables on the spices, which should be chopped near the stem.
3. When laying, sprinkle the fruits with salt. Cover the tomatoes with horseradish and press with a circle of wood with oppression. Put the pickles in heat, leave for a day. Then, move to a cold place.

Preservation of tomatoes for the winter with vinegar

To make pickling tomatoes for the winter in a cold way, take the ingredients in a three-liter jar:

• head of garlic - 2 pcs.;
• coarse salt - 6 tbsp. l.;
• tomatoes - 3000 g;
• blackcurrant leaf - 4 pcs.;
• horseradish leaf;
• granulated sugar - 2 tbsp. l.;
• dill umbrella - 2 pcs.;
• vinegar (9%) - 2 tbsp. l.;
• cherry leaf - 5 pcs.

How to quickly salt tomatoes:

1. Select vegetables, wash and chop in the stalk area. Clean glass containers well with water and detergent, wipe dry.
2. Place the washed spices at the bottom of the container. From above, start pushing the fruits, placing currant and cherry greens, garlic cloves between them.
3. Pour salt and sugar into a jar, pour in water and vinegar. Cover the preservation with a polyethylene lid, place in the refrigerator.

How to salt green tomatoes for the winter in a cold way

Green tomatoes can be preserved for the winter. For this you will need the following ingredients:

• tomatoes - 1 kg;
• water - 1 l;
• blackcurrant leaves - 2 pcs.;
• dill seeds - 50 g;
• sugar - 1 tbsp. l.;
• black peppercorns - 14 pcs.;
• salt - 2 tbsp. l.;
• cherry leaves - 4 pcs.

Instructions on how to cook:

1. Put water on the fire in a saucepan, pour salt and sugar into it, add peppercorns, leaves and dill. Boil it for a few minutes, leave to cool.
2. While cooling the liquid, soak the green fruits in cooled boiled water.
3. Cut the prepared tomatoes in the stalk area, place them in clean jars treated with boiling water.
4. Pour cold brine over vegetables.
5. Cover the finished preservation with plastic lids, leave for 5 days at room conditions. Then, store in the refrigerator or basement.

Video: cold pickling of tomatoes for the winter

Fruits that are not ripe before the end of summer can be rolled up for the winter and cooked from them savory dishes. It is easy to pickle them at home using improvised means. The most popular recipes detail how to pickle green tomatoes in a saucepan. If you strictly follow the recipe, you can cook an original snack from simple ingredients.

Pros and cons of salting green vegetables in a saucepan

In the villages, they usually pickle the crop in barrels and keep them in the cellar. It is difficult for a city dweller to cope with this task, so one should proceed from the conditions of the apartment. You can easily pickle unripe fruits using a regular saucepan. This method has its advantages and disadvantages.

The advantages of such salting include:

• ease of preparation: even a novice hostess will cope with the work;
• variety of recipes;
• speed of preparation: pickles will be ready in a couple of weeks, and according to some recipes - in a few hours;
• rich taste and aroma, like barrel blanks;
• the cold salting method retains all the beneficial properties of the crop.

Of the minuses, one can single out the fact that such pickles are stored only in a cool place. If there are a lot of them, then it is necessary to equip a suitable room.

How to salt green tomatoes in a saucepan

You can salt the crop in any container in various ways with the desired set of ingredients. If preference is given to spicy dishes, add pepper, if spicy - garlic and dill. Following each of the proposed recipes for green salted tomatoes in a saucepan, you need to prepare a brine and choose vegetables. Fruits are chosen whole, preferably with a yellow barrel. They should be elastic, without the formation of a dent when pressed. If there is damage or cracks, they are cut out.

Vegetables are chosen not very green, the color is closer to yellow: they have less corned beef (harmful acid). You don't have to pre-soak them. If only dark, deep emerald-colored fruits are available, then you need to use the recipe with vinegar - it neutralizes corned beef well.

Important! Under the influence of boiling, soaking and vinegar, corned beef disappears.

The cooking algorithm in each recipe is as follows:

1. Vegetables are thoroughly washed, sorted, fruits with rot and damage are rejected.
2. A brine is prepared from the amount of water, salt, vinegar, and spices indicated in the recipe.
3. Prepare other ingredients that are used for brining, choose the best ones, wash them, chop or grate them, depending on the recipe.
4. All the ingredients are laid out in layers, alternating, poured with brine, left warm for several days.

They will roam for about 3-5 days. After the expiration date, pickled fruits can be tasted.

Important! Store prepared pickles in the refrigerator.

Recipes for pickling green tomatoes in a saucepan

There are many ways to pickle semi-ripe vegetables. You can use at home the most proven and popular.

Experienced housewives salt the autumn harvest according to the following recipes:

• salting green tomatoes in a cold way in a saucepan;
• fermentation;
• salting by a quick method;
• dry method, no brine.

You can prepare pickles by any of the proposed options.

Important! Green tomatoes will be sourer than red tomatoes and have a more spicy and pungent taste.

How to pickle green tomatoes in a pan quickly

This appetizer will be ready in just 2 hours. For instant salted green tomatoes in a saucepan you will need: a large head of garlic, a bunch of dill.

Prepare spices:

• 5 st. l. salt;
• a glass (250 ml) of table vinegar;
• 1 liter of water.

The ingredients in the recipe are for 1 kg of tomatoes.

To pickle the crop, first of all, prepare the marinade: boil water, stir with salt, remove from heat, pour in vinegar.

Important! When quickly salting green tomatoes in a saucepan, vegetables with spicy dressing are poured only with boiling brine. This will neutralize the corned beef.

How to cold pickle green tomatoes in a saucepan

Even a novice hostess can handle this method of salting - it does not require special knowledge and skills. Cold-prepared pickles should be stored in the refrigerator or cellar.

The recipe is for 2 kg of fruit. For cold pickling of green tomatoes in a saucepan, you need to prepare the following spices:

• hot capsicum - 5 pcs.;
• garlic - 1 head;
• dill, parsley - 1 bunch each;
• sugar - 1 tbsp. l.;
• salt - 2 tbsp.

In tomatoes, small punctures are made with a fork near the stalk and salted as follows:

1. At the bottom of the container spread half the greens and garlic cloves cut in half. Unripe fruits are laid on top in one layer.
2. Red pepper is crushed on them.
3. Layers are repeated.
4. Salt is dissolved in chilled boiled water and the brine is poured into a container with vegetables.

Pickles are left at room temperature for a week. After 7 days, a sample is taken, if the pickling of the tomatoes did not work out well, you can let them wander for a few more days. After they are laid out in clean jars and put in the refrigerator.

Salted green tomatoes in a pot, like barrel

Vegetables pickled in this way are sharp and spicy, they cannot be distinguished from barrel ones in taste. The whole secret is in the ingredients.

To pickle 2 kg of fruit, take a 3-liter wide container.

Required Ingredients:

• garlic - 1 small head;
• 1 large sheet of horseradish;
• 2 pcs. dill umbrellas and currant leaves;
• vinegar and sugar - 1 tbsp. l.;
• salt - 2 tbsp. l.

Prepare the dish as follows:

1. Green leaves are placed at the bottom of the prepared container.
2. On the fruits, cuts are made crosswise in the region of the stalk, they are tightly laid in a second layer.
3. They are sprinkled with sugar and salt, poured with cold boiled water, oppression is placed on top.

Salted products according to this recipe for about a week at room temperature. They will be ready in 7 days. Pickled green tomatoes, salted in a saucepan, are distributed in containers and put in the refrigerator for storage.

Pickling green tomatoes in a pot without water

According to this recipe, pickles are cooked from 2 to 3 days. The brine is not used, the tomatoes are pickled in the juice that is released during the cooking process.

The following ingredients are required:

• 2-3 cloves of garlic;
• a few green leaves: cabbage, cherries, horseradish;
• dill umbrella;
• salt - 2 tbsp. l.;
• sugar - 2 tsp

Half-ripe tomatoes are pricked with a fork and laid out in a single layer in a saucepan. The salting algorithm is as follows:

1. The second layer spread all the greens.
2. Sprinkle the layers with salt and sugar.
3. Vegetables with herbs are covered with cabbage leaves.
4. Gauze is placed on top of the leaves, and a 3-liter jar filled with water is placed on it. It will turn out oppression, which will stimulate the release of juice from vegetables, salt and other spices will penetrate deeper into the pulp. This will help to pickle the fruit qualitatively without brine.

After a day, pickled vegetables will release juice. You can store them in the refrigerator. This is the easiest way to pickle green tomatoes in a saucepan.

Terms and conditions of storage

Pickles without heat treatment are stored in the refrigerator or cellar for no more than 6 months. If the brine begins to become cloudy and moldy, it is drained, and the pickled vegetables are placed in clean jars. Do not fill them with fresh brine. If the jars are closed with nylon lids, the pickles will not be lost.

If there are a lot of vegetables, the entire crop will not fit in the refrigerator, it can be rolled up for long-term storage. To do this, the fruits are poured with boiling brine for 15 minutes, then it is drained, boiled again and the vegetables in the jar are poured again. Pre-containers should be sterilized, as well as lids for twists.

The second brine is not drained, but the jars are closed with it. Turn them upside down and wrap them up. After 12 hours, the blanks can be cleaned in the pantry. Fruits pickled in this way can be stored in a dark, cool place for up to 2 years.

Conclusion

The proposed recipes describe in detail how to pickle green tomatoes in a saucepan. With the help of these tips, you can save an unripe late harvest and diversify your winter diet. With proper preparation, pickles are spicy, sharp with a piquant spiciness.

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Advice: slightly unripe tomatoes can be fermented along with ripe ones, just until the brown ones are ready, you will have to wait longer. Therefore, put them at the very bottom of the dish.

Green tomato sourdough in a saucepan

Cooking time: 40 minutes

Servings: 35

Energy value

• calorie content - 19.05 kcal;
• proteins - 1.06 g;
• fats - 0.19 g;
• carbohydrates - 3.53 g.

Ingredients

• green tomatoes - 3.5 kg;
• water - 2 l;
• salt - 300 g;
• hot pepper - 2 pcs.;
• dill - 1 bunch;
• parsley - 1 bunch;
• basil - 30 g;
• currant leaves - 2 pcs.

Step by step cooking

1. Wash the pot with baking soda. Pour boiling water over it for 5-10 minutes to disinfect. On clean tomatoes, make small cross-shaped cuts on the underside or top of the vegetable so that the brine can better penetrate into its flesh. Peel the garlic.
2. Throw half of the greens and pepper to the bottom of the pan. Lay the tomatoes on top. At the end, again make a layer of greenery.
3. Dissolve the salt in hot or cold water. Before pouring, the brine must be cooled down. The liquid should come out over the vegetables.
4. Put a large plate on top and keep the workpiece under the lid at room temperature for 4 weeks.

The main advantage of such methods of pickling tomatoes is the availability of ingredients and equipment. Red tomatoes are perfect for a snack. Greens, due to their dense texture, are suitable for salads. There is nothing complicated about pickling tomatoes in a saucepan. Try one of the recipes below and delight your family with incredibly delicious pickles!

To pickle tomatoes in a cold way, enough vegetables and salt. Various spices and spices help to give the preparations additional flavoring and aromatic shades, the set and proportions of which each housewife regulates independently. You can also experiment with filling options using brine (on water) or tomato mass, or get by with the “dry” method and cook tomatoes in your own juice.

The technology of cold pickling of vegetables and fruits is extremely popular in traditional Russian cuisine. They are used for harvesting cucumbers, tomatoes, cabbage, apples and even watermelons. Cold methods are simple and convenient: they make it possible to provide large volumes of supplies for the winter, while eliminating the need to boil water, sterilize and roll up jars, and wrap them in blankets.

Such blanks acquire special nutritional value due to the absence of heat treatment of products and their natural fermentation in the process of lactic acid fermentation, which eliminates the need for additional preservatives, in particular without vinegar, and imparts a characteristic sour taste.

Cold pickling is considered by many to be the most correct way of harvesting, since with it vegetables and fruits retain their natural beneficial properties and are enriched with probiotic bacteria.

The only negative, especially for urban residents, is the need to store such blanks in appropriate (cold) conditions. Of course, there is a place for a couple of jars in the refrigerator, but if you are interested in how to pickle tomatoes in a bucket in a cold way, then first decide where you will put it later - in the basement or on the loggia.

Basic cold pickled tomato recipes

Since there are different technologies for cold pickling, we will consider each of them step by step in specific recipes.

According to this recipe, you can cold pickle tomatoes, both ripe and unripe. The main thing is that they have the same degree of maturity, which largely determines the final taste of the workpiece: brown and green ones turn out to be harder and more sour, while red and pink ones will be softer and sweeter.

Servings/Volume: 3 l

Ingredients:

• fresh tomatoes - 1.7-2 kg;
• water for brine - 1.5-2 l;
• food rock salt (coarse grinding) - 100-140 g;
• black pepper (peas) / bitter (capsicum) - 10-15 pcs / 0.5-1 pcs.;
• dill, umbrellas - 3-5 pieces;
• horseradish leaf - 2-3 pcs.

Optionally, you can add:

• sugar - 40-50 g;
• dry mustard (ground or in grains) - 30-40 g;
• celery leaf - 5-6 pcs.;
• bay leaf - 2-3 pieces;
• cherry and / or blackcurrant leaves - 3-5 pcs.

Cooking technology:

1. Wash the tomatoes, removing the stalks, select only whole and strong, with no signs of spoilage. Wipe them dry. For faster and more uniform salting, green and brown fruits can be pricked with a fork on the sides, too large - cut in half. Ripe tomatoes are advised to prick with a toothpick or knife at the point of attachment of the stalk so that the skin does not burst.
2. Wash the dill and all prepared leaves and let them dry.
3. Cover the bottom of the prepared container with a layer of leaves and herbs.
4. Lay the tomatoes, from time to time adding a little pepper, dill and leaves.
5. Sprinkle salt and sugar, dry mustard and other ground seasonings (optional) on top.
6. Cover the top layer of tomatoes with horseradish leaves.
7. Pour a bowl of tomatoes with cold clean water. To ensure that all vegetables are completely immersed in the liquid, it is necessary to install oppression, for example, a plastic water bottle or a small stone wrapped in a plastic bag.
8. Leave the workpiece for 3-5 days at room temperature to wait for the start of fermentation. When the brine becomes slightly cloudy and foam appears on the surface, remove the container with tomatoes in a cold place, loosely covering with a lid.

The condition of the workpiece should be checked regularly. If mold appears on top, then the sides of the container and oppression must be washed, and the upper horseradish leaves should be replaced with fresh ones. You can start tasting tomatoes in 10-14 days, but it is better to wait 1-1.5 months, because as they salt and ferment, their taste will become brighter.

When pouring cold water, the process of dissolving spices will take longer, and fermentation will begin a little later. If the house is not hot, then it is better to use a brine: add salt and sugar to hot water, boil for 3-5 minutes, then cool and pour into a container with tomatoes.

This technology is suitable for the immature- green and brown tomatoes, which, when salted under the pressure of oppression, will release juice, but will not lose their shape and retain the density of the texture.

Servings/Volume: 3 l

Ingredients:

• fresh tomatoes (brown or green) - 2-2.5 kg;
• food rock salt - 100-150 g;
• garlic - 2-3 heads.

For spiciness and spice, you can add:

• hot pepper (chili) - 0.5-2 pcs.;
• multi-colored pepper (peas) - 15-20 pcs.;
• fresh greens (dill, cilantro, parsley, celery) - 1 bunch;
• basil / thyme - 2-3 sprigs;
• vodka - 100-150 ml.

Cooking technology:

1. Wash unripe tomatoes thoroughly and pat dry with paper towels. Cut each into 2 or 4 pieces.
2. Fill the prepared container with chopped tomatoes, laying them tightly and sprinkling each layer with salt, garlic slices, pepper and herbs (to taste).
3. Press down the contents of the container with oppression, cover with a lid or gauze and leave at room temperature for 2-3 days.
4. By letting the juice in, the tomatoes will settle and new portions can be added to the container.
5. When the liquid begins to become cloudy, the tomatoes need to be removed in a cold place. To reduce the intensity of fermentation and extend the shelf life of the workpiece, it is advised to add vodka to the container.

Spicy spicy appetizer of green tomatoes in their own juice will be completely ready in 2-3 weeks. If you want to store it in jars in the refrigerator, then pour vegetable oil over the brine or spread a layer of gauze covered with dry mustard and close it tightly with a nylon lid.

You can find other recipes for pickling green tomatoes in this article.

Tomatoes appeared in Russia relatively recently (compared to other vegetables familiar to us) and for a long time were unpopular among the people, therefore, in old cookbooks, recipes from them are rather strange and sometimes funny. Here is how it was suggested to young housewives to salt tomatoes:

Servings/Volume: 1 l

Ingredients:

• fresh tomatoes - 0.5-0.7 kg;
• water - 0.5-0.7 l;
• food rock salt - 200-250 g.

Cooking:

Wash the tomatoes and wipe dry, put in a pot, pour the cooled brine. The brine should be so concentrated that the fresh egg stays on the surface, that is, for 3-4 cups of water, you need 1 cup of salt. Cover the contents with a plank so that the tomatoes are constantly immersed in the liquid. It was necessary to keep the workpiece in a cold place, often removing the mold. Before use, such tomatoes were advised to soak in water and "wash well." Used them to add to soups.

Video

We offer you to watch a few more video recipes on how to pickle tomatoes in a cold way:

For several years she worked as an editor of a television program with leading ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, chop, stepchild, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits are self-grown!

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It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. The flowers are supposed to be torn by hand, breaking off the rough pedicels. Dry the collected flowers and herbs, scattering in a thin layer, in a cool room at natural temperature without access to direct sunlight.

Convenient applications for Android have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their maturation and harvest on time.

Humus - rotted manure or bird droppings. It is prepared like this: manure is piled in a heap or pile, interbedded with sawdust, peat and garden soil. The collar is covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). Fertilizer "ripens" within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.

Oklahoma farmer Carl Burns developed an unusual variety of colorful corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored ordinary varieties and their crossing.

Natural toxins are found in many plants; no exception, and those that are grown in gardens and vegetable gardens. So, in the bones of apples, apricots, peaches there is hydrocyanic (hydrocyanic) acid, and in the tops and peel of unripe nightshade (potatoes, eggplants, tomatoes) - solanine. But do not be afraid: their number is too small.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes die (and potatoes too), no matter what is said in the description of the varieties (“late blight-resistant varieties” is just a marketing ploy).

From varietal tomatoes, you can get "your" seeds for sowing next year (if you really liked the variety). And it is useless to do this with hybrid ones: the seeds will turn out, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous "ancestors".

Compost - rotted organic residues of various origins. How to do? Everything is put in a pile, a pit or a large box: kitchen leftovers, tops of garden crops, weeds mowed before flowering, thin twigs. All this is interbedded with phosphorite flour, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with foil. In the process of overheating, the pile is periodically stirred or pierced to bring in fresh air. Usually compost "ripens" for 2 years, but with modern additives it can be ready in one summer season.

Freezing is one of the most convenient methods for preparing a grown crop of vegetables, fruits and berries. Some believe that freezing leads to the loss of nutritional and beneficial properties of plant foods. As a result of the research, scientists have found that there is practically no decrease in nutritional value during freezing.