Pickled green tomatoes for the winter in a barrel. Quick Pickled Green Tomato Recipe

Preparations for the winter - great way save the harvest and enjoy it all winter. Sauerkraut many have in stocks, but pickled green tomatoes not so popular. And in vain, because they are good for health and rich in vitamins, which are so necessary in the winter.

Unripe tomato fruits are unsuitable for food in fresh, as they contain solanine - a substance dangerous to human health. So put the fruit in salt water before cooking. By the way, choose medium-sized tomatoes without damage to reduce the likelihood of high content they contain solanine, and in cooking this size is the most convenient. Well, if they are a little whitened or yellowed, which indicates reduced content solanine. Just fermented green tomatoes cannot be eaten earlier than a month after harvesting.

Before cooking, you need to choose a suitable container. In this case, you need to take into account:

• how many fruits do you plan to ferment;
• How many people is the prescription for?
• shelf life of the workpiece;
• storage conditions.
• If the prescription is a large number of person, it is most convenient to use the barrel.

Remember! Wooden barrels require disinfection before use

Plastic ones are generally not very suitable for food storage.

An excellent and safe option at all times is the well-known glass jars, they should be sterilized before fermentation. You need to store the finished workpiece in a cool dark place, in the cellar, pantry, basement.

To extend the shelf life and give the workpiece a special flavor, put a sprig of bird cherry in a container with tomatoes.

Pickled green tomatoes for the winter in jars

Pickled green tomatoes in jars are very tasty. Be sure to sterilize empty containers before cooking. The easiest way to do this is to use the microwave.

Pour a few tablespoons of water into a jar, microwave for 2 minutes. Lay the jar horizontally if it is large and cannot be placed completely.

• Remove the jar and pour out the water if it has not boiled away.

For preparation you will need:

• 3 kg green tomatoes
• 4 large carrots
• 4 sweet peppers
• 0.5 kg onion
• 1.5 heads of garlic
• chili pepper pod
• 1/4 st. Sahara
• 1/4 st. salt
• 1/2 st. vinegar
• 1/2 st. rast. oils

How to cook:

• Wash and clean vegetables. Bell pepper and tomatoes and cut into cubes of equal size. Grate carrots, onion, garlic and chili.
• Put all the vegetables in a saucepan, pour in the oil and bring to a boil. If needed, add some water.
• After the vegetables boil, add vinegar, salt, sugar. Simmer over low heat for another 20 minutes. Remove from the stove and roll into jars.

barrel recipe

A recipe that has stood the test of time. wooden barrel will give the dish a special taste and aroma.

According to the traditional recipe you will need:

• 10 kg green tomatoes
• 300 g dill with umbrellas
• 40 g tarragon (tarragon)
• 50 g parsley
• 100 g cherry leaves
• 100 g currant leaves
• large head of garlic
• 3 chili pods
• 70 g of salt per liter of water

Cooking:

• Put 1/3 of the leaves and greens on the bottom of the barrel. Fill the barrel halfway with tomatoes, distributing garlic cloves and chopped hot peppers between them.
• In the middle of the barrel, cover the tomatoes with another third of the greens and leaves. Put the rest of the tomatoes and again cover with leaves and herbs. IN cold water dissolve the salt and pour over the tomatoes. You can put horseradish roots on top to extend the shelf life.
• Put the load on top of the workpiece, take it out in the cold for 1.5 months.

How to ferment in a bucket

According to this recipe, you can easily cook tomatoes in a bucket. Moreover, the process will take no more time than a prescription for a jar.

What will be required?

• 1 bucket of green tomatoes, filled to the brim
• 125 g dill with umbrellas
• 100 g bay leaf
• 50 g currant leaf
• 20 g of allspice and red pepper
• 50 g horseradish leaves
• 50 g salt
• 3 liters of water

Cooking process:

• Wash the vegetables, put the horseradish and currant leaves. Fill the jar with tomatoes, mixing them with herbs, peppers, bay leaves.
• Dissolve the salt thoroughly in 3 liters of water, pour over the vegetables.

In a month, you can already enjoy the resulting pickles, which will turn out to be appetizing and savory in taste.

Pickled green tomatoes in a bowl

Even if you do not have the opportunity to keep tomatoes in the cellar, you can cook an equally tasty preparation in a saucepan, for this you need:

• 1 kg green tomatoes
• 4 dill umbrellas
• 50 g currant leaves
• 1 st. l. apple cider vinegar
• 2 heads of garlic
• 1 st. l. Sahara
• 4 tbsp. l. salt

How to cook pickled tomatoes in a saucepan:

• Rinse the vegetables, gently pierce the tomatoes with a fork.
• Put dill and leaves on the bottom, lay the tomatoes tightly on top, adding garlic.
• In three liters of water, dilute vinegar, sugar, salt, pour vegetables and put in the refrigerator for 5-6 days.
  Cooking them, as you can see, is very simple, and the taste of the resulting workpiece will surprise you and your guests.

Tomatoes stuffed with garlic for the winter

This variation of the recipe is not so difficult to prepare, and a pleasant spiciness will add spice to any meal.

Ingredients:

• 2 kg green tomatoes
• 1 garlic clove for each tomato
• 100 g dill with umbrellas
• 1 liter of water
• 70 ml vinegar
• 15 g bay leaf
• 3 tsp salt
• 1 st. l. Sahara

How to cook:

• Wash the tomatoes and chop carefully. Place a clove of garlic into the incision. Line the bottom of the jar with dill and half the leaves.
• Boil the brine from vinegar, sugar, salt and part of the laurel diluted in water, remove from heat.
• Put the tomatoes in a container and pour in the brine. In about a month, the tomatoes will be ready.

Express cooking method

It happens that guests suddenly appear on the doorstep, and you do not have any homemade treats. In this case, this recipe will save, in just two hours the appetizer can be served on the table.

What do you need:

• 3 large green tomatoes (1 kg)
• 0.5 l water
• 300 ml vinegar 9%
• 1 head of garlic
• 200 g dill without umbrellas
• 2.5 st. l. salt

Cooking method:

• Cut the tomatoes and garlic into neat slices, chop the dill stalks.
• Boil water with salt, pour in vinegar. Pour over the tomatoes immediately. This is necessary in order to neutralize solanine.
• When the workpiece has cooled, put in the refrigerator for an hour. Serve a snack on the table and treat your guests!

What do you need:

• 3 kg tomato
• 4 chili peppers
• 6 bell peppers
• 2 heads of garlic
• 1 liter of water
• 150 ml vinegar 9%
• 150 ml vegetable oil
• 100 g dill
• 150 g sugar
• 3 art. l. salt

How to cook tomatoes "in Korean":

• Cut the tomatoes into quarters bell pepper, chop the dill and garlic, chop the hot pepper into cubes.
• Combine everything in one bowl. Season and mix thoroughly.
• Dilute vinegar with boiled water, pour over tomatoes, add vegetable oil and stir.
• Put the tomatoes in a jar, you can put a couple of dill umbrellas on top. Remove to refrigerator.

Pickled green tomatoes - great snack which goes well with many dishes. Using our recipes, you can prepare tomatoes for the winter for future use or pleasantly surprise your loved ones.

Pickled green tomatoes are everyone's favorite pickle. Snack can be prepared a variety of options. Consider a few interesting recipes pickled green tomatoes, as this is one of the most common dishes in Russia.

Even those people who do not like to eat red tomatoes claim that they cannot pass by such green "beauties". Having prepared a dozen jars, you can feed your family for several months delicious dish. How to prepare green tomatoes for the winter? Consider the most popular recipes.

Easy Pickled Tomato Recipe

This is a fairly simple recipe that does not take much time, so every housewife should try to make it.

What you need:

• garlic - 5 cloves;
• granulated sugar - 3 teaspoons;
• bay leaf - three pieces;
• salt - two small spoons;
• peppercorns - 3 pieces;
• 500 grams of unripe tomatoes.

How to cook:

1. Prepare jars in advance - wash and sterilize thoroughly.
2. Dip the garlic in the bottom of the prepared container.
3. Carefully fill the jar with tomatoes to the brim.
4. Sprinkle a measured amount of sugar and salt on top.
5. Then throw in pepper and bay leaf, then pour clean water.
6. Close the jars with lids and leave them indoors for five days.
7. At the end of the time, the blanks must be removed to the cellar.

Such green tomatoes in jars will be to the taste of the whole household and not only. Know that any blanks can stand for no more than 6 months, after that it is better not to risk eating them.

How to pickle tomatoes

Not every housewife knows how to ferment green tomatoes quickly and tasty. This fermentation recipe surpassed others in its ease of preparation and variety of flavor solutions.

Ingredients:

• cherry leaves;
• green tomatoes - 2 kilograms;
• fresh dill;
• allspice peas;
• bunch of parsley;
• horseradish leaves - 4 pieces;
• mustard seeds - 1 large spoon;
• salt - 4 large spoons;
• garlic - 10 cloves;
• bay leaf.

It is better to cook green tomatoes in a saucepan. The harvesting process is approximately 1 hour.

Cooking method:

1. First, choose firm, undamaged tomatoes, wash them.
2. In a saucepan (you can sour tomatoes in a bucket), leave all the greens and spices to the bottom.
3. Carefully fold the tomatoes, sprinkle greens and spices on top.
4. Now you need to prepare the brine. For every liter of water you need to put about 3.5 tablespoons of salt. In this ratio, prepare the brine and pour over the vegetables with it.
5. Lastly, add the horseradish leaves.
6. Close the pan with a flat plate on which you need to put the weight. Then we leave the container for two weeks in the house at room temperature.

At the end of this time, the tomatoes will be ready, they can be eaten. Be sure to share the recipe. fast food tomatoes with friends and acquaintances.

stuffed tomatoes

Recipes are different, but this one is distinguished by its originality and amazing taste. finished product. Now we will learn how to cook stuffed green tomatoes for the winter.

To make the filling, you will need the following products:

• unripe tomatoes (three kilograms);
• Bulgarian pepper (2 pieces);
• common parsley (150 grams);
• garlic (2 heads);
• dill (100 grams);
• carrots (2 pieces).

For the brine you will need:

• 6% vinegar (500 milliliters);
• table salt (200 grams);
• granulated sugar (300 grams);
• distilled water (six liters).

Harvesting these tomatoes will taste like barrel blanks A: Tomatoes will not be sour or bitter, the taste will be amazing.

The cooking method is quite simple. First you need to process all the ingredients for the filling in a meat grinder. Next, the tomatoes are cut and stuffed. vegetable mixture. After the vegetables must be laid in jars. We make the brine in the usual way and fill it with prepared jars, twist the lids and take them to a cold place.

Such pickling of tomatoes for the winter in jars is optimal, and in order for the blanks to stand longer, put an aspirin tablet in each jar.

Georgian recipe

This recipe green tomatoes is passed down from generation to generation. The preparation is very nutritious, but it takes a minimum of time to cook. Such tomatoes are obtained in jars as barrel ones.

Ingredients:

• unripe tomatoes - 1 kilogram;
• celery - 150 grams;
• bunch of parsley;
• a bunch of dill;
• garlic - 1 large head;
• water - four glasses;
• bay leaf;
• red pepper - one pod;
• salt - one large spoon.

How to cook:

1. Peel the garlic and cut each clove.
2. Peppers are cut and peeled, cut into rings.
3. Water is poured into a saucepan, brought to a boil, put celery, parsley, boil for seven minutes, after which the greens are taken out and allowed to cool. The required amount of salt is added to the prepared broth.
4. Put tomatoes in jars, close the gaps with celery branches and other greens. Top filled containers with cooled brine, fix the lids and put in the cellar.

The finished product can be eaten after 16 days.

pickled tomatoes

It happens that unripe tomatoes are bitter, and the hostess begins to worry, but will it be possible to remove this bitterness? Yes, you can!

What you need:

• unripe tomatoes - 2 kilograms;
• hot pepper - 2 pieces;
• garlic - four heads;
• green onion - 1 piece;
• bunches of greens;
• bay leaf - 3 pieces;
• peppercorns - 3 pieces;
• water - 2 liters;
• salt - 4 large spoons;
• sugar - 1 spoon.

Pickle tomatoes in buckets - it will be much more convenient. Take greens and vegetables, wash. Peel garlic with onion. It is necessary to finely chop the greens. Make an incision in the tomatoes, pass all the greens through a meat grinder, then stuff the tomatoes with the resulting mixture. When everything is ready, you can carefully shift the tomatoes into a bucket. If some greenery remains, it is recommended to sprinkle vegetables with it, and then you can pour it with ready-made brine and close it with a flat plate. The last thing to do is to put a heavy object on the "lid". In two weeks, the tomatoes will be ready.

You can prepare pickled green tomatoes for the winter in jars, a bucket and a saucepan. I will share these recipes with you.

Pickled green tomatoes in jars for the winter under a nylon lid

Pickled green tomatoes in jars for the winter under a nylon lid are harvested different ways. I suggest trying this simple recipe.

Products per bottle:

• 2 kilograms of tomato milk ripeness;
• dill bush;
• Horseradish root and leaf;
• head of garlic;
• 7 peas of pepper;
• 5 cloves;
• 1 hot pepper;
• 2 leaves of laurel;
• Half a glass of salt;
• Half a glass of sugar.

We put all these ingredients in a bottle, fill it with spring, well or filtered water, close nylon cover.

We leave it warm for two days until the brine becomes cloudy. Then we take it to a cool place. Salting will last about two months. You can store it in the basement for a long time.

On a note! To make the appetizer ready faster, pour the vegetables over cold water, but with boiling water.

Tomatoes sautéed with herbs and garlic in a saucepan

Now let's make pickled green tomatoes in a saucepan.

• 5 kilograms of unripe tomatoes;
• A handful of cherry leaves;
• Nice bunch fresh dill with umbrellas;
• A large bunch of parsley;
• horseradish leaves;
• 2 large heads of garlic;
• 2 tablespoons of mustard seeds;
• 2 glasses of salt;
• Bay leaf, peppercorns.

At the bottom of the pan lay out half of all seasonings and spices. We place tomatoes on them, on top of the rest of the spices with garlic and herbs. Cover the top with horseradish leaves.

1. For the brine, stir the salt in two liters of well water.
2. Pour into bowl with prepared vegetables.
3. From above it is necessary to put a flat plate, and put a load on it.

We keep the pickles in the room for a couple of weeks, and then we lower them into the cellar.

A simple recipe: pickled green tomatoes in a bucket

We will need:

• Green tomatoes with initial signs of ripening;
• Green dill with inflorescences;
• Cherry, currant leaves;
• Horseradish sheets;
• Garlic;
• hot pepper;
• Peppercorns;
• Half a glass of salt;
• Half a glass of mustard powder;
• Half a glass of sugar.

At the bottom of the bucket lay out some of the seasonings.

1. Then we place the tomatoes, layering them with seasonings. Put the rest on top.
2. We start laying with large tomatoes. Small ones will salt faster, but by the time you reach the bottom, large ones will also be ready.
3. Salt, mustard, sugar are dissolved in five liters of water. Pour the vegetables with the resulting brine.
4. We cover flat dish, install oppression.

After a few days, we take out the workpiece in a bucket for the winter in a cool place.

Dry salting

According to this recipe, you can cook pickled green tomatoes for the winter in a bucket, saucepan and jars.

• 2 kilograms of tomatoes;
• Half a small head of garlic;
• 2 dill umbrellas;
• 3 cherry leaves;
• Large sheet of horseradish;
• 3 cabbage leaves;
• Dessert spoon of sugar;
• 2 tablespoons of salt.

We prick the fruits deeply from the side of the stalk, put them in a suitable container, interspersed with seasonings. Sprinkle the top with sugar and salt. cabbage leaves blanch for 5 minutes and cover the workpiece with them. Installing oppression. We keep the day warm until the juice appears. Then we put it in the cold.

Georgian Pickled Green Tomatoes

My most delicious recipe Georgian tomatoes.

You need to take:

• 4 kilograms of tomatoes;
• 200 grams of sweet pepper;
• 200 grams hot pepper;
• 4 large heads garlic;
• A bunch of parsley;
• a bunch of celery;
• Two-thirds of a glass of salt.

First we prepare the filling.

1. To do this, grind the peppers with garlic and herbs. Mix well.
2. Cut the tomatoes into three quarters of the fruit. We fill them with vegetable mixture. We put in prepared jars.
3. We prepare a brine from two liters of water with salt, boiling it for a couple of minutes. Pour hot over vegetables. We leave it in the room for a few days.

After fermentation, close the jars with a nylon lid and put them in a cool place.

Georgian appetizer in own juice

This is a recipe I haven't used for a long time, but it's already become popular with family and friends.

• 5 kilograms of green or slightly brown tomatoes;
• 10 pieces of hot large pepper;
• Large head of garlic;
• A large bunch of dill greens;
• Medium bunch of parsley.

We twist the pepper with garlic, finely chop the greens.

1. Sprinkle with a little sugar, lightly add, mix. This will be the filling.
2. We cut the tomatoes deeply, add them well inside, stuff them with the prepared stuffing.
3. Pack tightly into enamelware. Cover with a flat plate on top, set a rather heavy oppression.
4. The next day, juice will already appear, which in a few days will be a lot.
5. A week later, the fruits are laid out in a basin. Strain the juice through a double layer of gauze.
6. We put the tomatoes in a jar or bucket, pour strained juice, cover with a lid, and take it out to the cellar.

How to ferment green tomatoes with mustard

Green tomatoes with mustard are cooked very quickly, and after seven days they will be ready.

We prepare the following products:

• 700 grams of tomato;
• Dessert spoon of salt;
• An incomplete tablespoon of sugar;
• Dessert spoon of mustard;
• 5 cloves of garlic;
• Half a bunch of dill.

In washed sterilized jars we put two cloves of garlic, a few sprigs of dill, half a tomato. Spread the remaining greens with garlic and tomatoes on top. Pour into glass containers with fruits salt with sugar and mustard. Pour vegetables with cold water. We leave the workpiece warm for four days, covering it with a lid.

After this time, the fruits should begin to ferment. We tightly twist the jars with tomatoes, put them in the refrigerator.

Tomatoes in sauce

Prepare:

• A bucket of green tomatoes;
• A glass of minced garlic;
• Half a glass of hot ground pepper;
• A glass of twisted bell pepper;
• A glass of grated horseradish;
• 2 cups ground red tomatoes;
• A glass of sugar;
• A glass of salt;
• Mustard powder.

All chopped products are mixed with salt and sugar.

1. We chop the tomatoes in the region of the stalk. The fruits are placed in a suitable container in layers interspersed with the prepared sauce.
2. Sprinkle each layer with mustard. Sprinkle a solid layer of mustard on top.
3. We put the container in a cool place for several weeks.
4. Put oppression on top. The sample can be removed no earlier than a month and a half later.

I advise you to watch a video recipe on how to quickly ferment green tomatoes for the winter.

Now that you have read the recipes for making pickled green tomatoes in a bucket, pot and jars for the winter, be sure to make your favorite blanks. You will always have delicious pickled tomatoes with potatoes.

In autumn, some of the tomatoes on the bushes have not yet ripened, the approach of cold weather threatens to freeze. Green vegetables can be used for preparations for the winter. lovers unusual salting it is recommended to try pickled green tomatoes of instant preparation. The dish is not only tasty, but also original. An instant snack will decorate any table, and the recipes will be carefully kept by the housewives and passed down from generation to generation.

How to choose the right tomatoes

Unlike ripe vegetables suitable for pickling, unripe tomatoes must be chosen with particular care so as not to provoke intestinal upset. Pay attention to the following indicators:

• vegetables should be dense and slightly brown, in their absence, you can use small green fruits;
• so that the tomatoes do not lose their beautiful appearance, it is better to use the "cream" variety, which has a characteristic oblong shape;
• it is recommended to keep tomatoes of the same type in one jar;
• should not be brewed at the same time colorful tomatoes, as well as ripe combine with unripe.

Attention! For instant cooking, tomatoes are used only with a pre-cut white core inside.

Its presence contributes to the oxidation of the product, which is why pickled vegetables ferment or simply acquire a bitter-sour taste.

Ingredients

To pickle pickled instant green tomatoes, you need to prepare the following products:

• green tomatoes, properly selected for pickling;
• salt;
• sugar;
• vinegar;
• greenery;
• onion, bell pepper and other ingredients, if necessary.

With the involvement of new products, the taste of pickled green tomatoes will change. You should not worry about quick cooking, because salting is not affected by the products used in the recipe, but by technology.

Technology and cooking features

Features of the quick preparation of pickled green tomatoes shown in the photo are as follows:

• if there is a desire and need to speed up the salting process, it is recommended to cut the vegetables into slices;
• it is impossible to oversalt the tomato - this product takes salt in required quantity, the remaining amount will “leave” in the brine, so it can be oversalted;
• pickled quick green tomatoes can be stuffed with vegetables and herbs;
• store jars with salting in a cold place;
• For quick salting you can pierce pickled tomatoes with a fork.

Quick Pickled Green Tomato Recipe

To choose suitable option quick pickling from a green tomato, you need to look at several recipes.

With hot pepper

The most common way to pickle pickled green tomatoes is with the addition of hot peppers, which will require the following ingredients:

• 8 medium-sized tomatoes;
• greens - dill, parsley;
• 1 pod of hot pepper;
• no more than 30 peppercorns;
• bay leaves - no more than 3-4 pieces;
• 4 cloves of garlic;
• for brine three-liter jar: 1 liter of water, 1 tbsp. l. salt, 2 tbsp. l. Sahara.

Quick brining sequence:

1. Tomatoes must be cut into 2 parts.
2. Peel and mince the garlic.
3. Put garlic on the bottom of the container (half of the amount used), bay leaves, greens, pepper and peppercorns.
4. Spread the tomatoes on top (as close and dense as possible to each other).
5. It is necessary to cook the brine separately by mixing the ingredients (salt, sugar, water). It is enough to boil the liquid for 5 minutes.
6. Hot brine is poured over the tomatoes, the remaining herbs and garlic are spread on top.
7. A press is installed on top: green tomatoes are covered with an inverted plate, a jar of water is used as a load.

The workpiece must be covered with gauze and left for a couple of days for salting in a warm place. If pickled green tomatoes are prepared for the winter, sterilized jars are used, where the brine is poured over the laid out vegetables. Banks are rolled up and after complete cooling they are cleaned in a cellar or refrigerator.

With garlic and allspice

For cooking pickled dish you need to prepare the following ingredients:

• 2 kg of green tomatoes;
• 2 heads of garlic;
• 1 red hot pepper;
• 6-8 bay leaves;
• 10 pieces. black allspice;
• 3 cloves;
• a few currant leaves;
• horseradish leaves;
• dill and other herbs;
• salt and sugar - 3 tbsp. l.

Quick preparation of pickled green tomatoes occurs in the sequence:

1. Wash and clean all vegetables used. Prick each tomato with a fork no more than 4 times, this will help quick cooking, namely salting.
2. Use sterilized jars. Put greens and garlic, horseradish leaves and currants in them.
3. Boil the brine separately - add sugar and salt to the water, boil and keep on fire for no more than 2-3 minutes.
4. Put the used vegetables in jars and pour hot brine over them. On top of or as boiling water is poured, bay leaves and other ingredients not previously involved are laid out.

Attention! submitted fermented product not designed for long term storage.

Pickled tomatoes should be consumed within 2-3 weeks. Otherwise, the vegetables will get sour taste, and the bank becomes cloudy.

With greenery

To pickle instant green tomatoes, you will need to collect the following ingredients:

• green tomatoes of the same variety;
• greens available in the beds - parsley, dill, lettuce;
• a few bell peppers.

It is important to pay attention to the proportions of brine cooking - pour 2 liters of water into the pan, add 2 tbsp. l. salt, twice as much sugar, half a glass of vinegar.

The step-by-step sequence of actions is presented below:

1. Tomatoes need to be prepared for pickling - they are cut into slices, if pepper is used, it must be cut into thin strips.
2. All vegetables are laid out in a saucepan where salting will be stored for the entire permitted period - no more than 4 days from the date of preparation.
3. The brine is boiled separately - all the ingredients used in salting are thrown into the water.
4. The boiled brine is poured until the vegetables are covered, if desired, you can use additives in the form of peppercorns or red pepper.
5. The pan is closed and cleaned in the refrigerator. Salting will take no more than a day.

A day later, the resulting dish is consumed in pure form or as an addition to a main meal, such as a side dish or meat.

Advice! Can be done quickly pickled salad tastier if you add chopped onion and a little vegetable oil to it.

Such a dish will turn out more fragrant with a pleasant aftertaste.

with cherry leaf

The use of cherry leaves adds unusual taste and the flavor of instant pickled green tomatoes. In order to make the presented dish, you need to prepare the following ingredients:

• 1 kg of tomatoes, selected according to the recommendations presented above;
• 1 liter of water;
• 2 cloves of garlic;
• some celery;
• 2-3 cherry leaves;
• 1 grape leaf;
• salt - 3 tbsp. l.

Optionally, you can use additional ingredients that enhance the taste by adding bell pepper or chili. But it is better not to do this, because the flavor obtained from cherry leaves will “suffer”.

Cooking sequence:

1. It is necessary to prepare the jars - put them for sterilization in any accessible and convenient way.
2. Vegetables are washed, too soft and spoiled are removed, cut into slices.
3. Leaves and spices, used greens are laid on the bottom in sterilized jars.
4. Carefully lay out the tomatoes, add garlic, you can use peppercorns.
5. Pre-boil the brine - add salt to the water and bring it to a boil.
6. Spread out tomatoes are poured with boiling water and rolled up with pre-sterilized lids.

Banks are turned over and left to cool completely. After that, you need to transfer the jars to the refrigerator or to the cellar. You can use instant pickled green tomatoes according to this recipe in 1-2 weeks.

Terms and conditions of storage

Keep pickled blanks for the winter it is possible for a long time - up to six months or more, if the necessary conditions are met:

• It is mandatory to check the quality of rolling. The lid must not let air through, otherwise the brine will become cloudy and unfit for consumption, and mold will appear on the surface.
• You can not put in the cellar or take jars with blanks for the winter in a hot and even warm form into the refrigerator. It is recommended to keep the salting made in the kitchen for 2-3 days.
• The cellar should not be below zero temperature. Valid values: +5 degrees. At temperatures below 0 degrees, pickled pickles will freeze and become unusable, and cans may also burst.

Only if all conditions are met can the shelf life be extended to a year.

Important! Cannot be consumed pickled salting with mold on the surface.

Otherwise, you can provoke an upset intestine or stomach, as well as face serious poisoning.

Conclusion

Instant Pickled Green Tomatoes popular view salting. It is actively used by housewives who are used to introducing new dishes and preparations into the diet. Compliance with the cooking technology will provide the family with delicious pickles for the whole winter. More about recipes pickled tomatoes can be found in the video:

There are many recipes for sour green tomatoes. They are cooked in different ways: they are salted in jars, pots, buckets, all kinds of ingredients are added, stuffed and much more. Here we offer the simplest and quick recipes green pickled tomatoes, salted, buckets and pans. Salted tomatoes (as opposed to canned ones) are the healthiest. Therefore, even if you do not know how to ferment tomatoes, or you simply do not have enough time for conservation, you can safely get down to business.

The proposed recipes are quite simple, the preparation will be quick, and the result will be a tasty, healthy and pleasant find both in winter and in summer.

Will be required:

• 2 kg of green tomatoes (preferably "cream");
• 12 cloves of garlic;
• 1 red pepper;
• 2 bay leaves;
• allspice and black pepper;
• 3 cloves;
• 8 currant leaves;
• dill;
• horseradish leaves;
• salt and sugar (3 tablespoons each).

Cooking method.

This recipe is not suitable for salting for the winter, it is intended for those who want to get salted tomatoes within a few days. Before cooking, you need to sterilize the jars, only after that we proceed to the fermentation process. First, wash the vegetables and remove the stems from them. Prick each tomato 3-4 times with a fork. This is necessary for quick brining. We spread dill and horseradish leaves on the bottom. Then peel the garlic and cut the cloves into pieces. Now we make a brine: add salt, sugar, spices to the water. We put tomatoes in a jar, put currant and bay leaves with them.

Now it remains to wait a few days. The jar should be placed in a cool dark place. After 4 days, pickled tomatoes can be safely served on the table.

With cherry and grape leaves

Products:

• 1 kg of tomatoes;
• 1 liter of cold filtered water;
• 2 cloves of garlic;
• 2 grams of celery;
• 2-3 cherry leaves;
• 1 grape leaf;
• 3 art. l. salt.

Cooking method.

This is one of the most simple recipes pickled green tomatoes. First of all, carefully wash and sterilize the jars. We put the leaves at the bottom, add spices. We put tomatoes halfway, put leaves and spices on top of them again. The remaining space is filled with tomatoes. We prepare the brine, pour the tomatoes. Must be stored in the refrigerator. It will take at least 2 weeks for the tomatoes to be salted. The recipe is also suitable for pickled tomatoes for the winter.

With allspice

Ingredients (per 1 liter):

• 0.5 kg of fruits;
• 2 cloves of garlic;
• 2 bay leaves;
• allspice (2 pcs.);
• 2 tsp. sugar and salt.

Cooking method.

For this recipe We choose hard fruits, wash them and dry them. We clean the garlic from the husk and put it on the bottom of the jar. Then we put tomatoes in a jar, add salt and sugar there. We put a bay leaf, allspice and pour cool water.

We close the tomatoes under a nylon cover and leave them to stand indoors for several days.

We clean in a cold place where tomatoes can be perfectly stored for six months. pickled tomatoes for the winter will be a great snack.

stuffed tomatoes

Required products (per 1 liter):

• 3 kg of tomatoes;
• 1 bell pepper;
• hot pepper (1 pc.);
• 1-2 carrots;
• 10-12 garlic cloves;
• dill;
• parsley;
• bay leaf (4-5 pieces);
• 2 leaves of horseradish;
• 2 tbsp. l. salt;
• 0.5 st. l. Sahara.

Cooking method.

To begin with, you should prepare a container in which you plan to ferment vegetables. IN this case it could be glass jar or saucepan. They need to be thoroughly washed, the jar sterilized, and the pan poured over with boiling water.

Now let's start the cooking process. We make small cross-shaped cuts on each tomato. Finely chop the pepper, garlic, carrots and herbs, mix and stuff the tomatoes with the resulting mixture.

Now we prepare the brine: hot water Throw in salt and sugar. stuffed tomatoes put in a container and fill with brine. Store at room temperature. After a few days, tomatoes can be served at the table.

with dill

Necessary products (for 3 liters):

• 1.7 kg of green tomatoes;
• peppercorns (14 pcs.);
• dill (100 g);
• 4 currant and cherry leaves;
• 30 g of salt;
• 20 g sugar.

Cooking method.

Let's start with preparing the brine. We take a liter of water, throw salt, sugar, spices and bring to a boil. After that, the brine should cool down. Soak tomatoes for 30 minutes boiled water. Then we prick them with a fork so that they do not burst, and pour boiling water over them. Now we put it tightly in a saucepan, fill it with cold marinade and cover with a lid. You need to store in a cool room (in the cellar, refrigerator, in winter - in cool place in the apartment).

With mint

Necessary products (per 1 kg of tomatoes):

• 15 g of garlic;
• 30 g of greens (parsley, dill, celery);
• 15 g horseradish leaves;
• 5 g mint leaves;
• 3 g of hot pepper;
• 4 cherry leaves;
• 4 leaves of black currant;
• 3 grape leaves.

Cooking method.

According to this recipe, it is possible with a capacity of up to 10 kg. You need to choose elastic, smooth tomatoes without damage. They can be of different ripeness: green, brown or very mature. It is important that fruits of the same maturity are salted in one container.

We wash the tomatoes and get rid of the stalks. At the bottom of the bucket we put a third of all the spices and tightly lay the tomatoes up to half. If you place them loosely, they can turn out to be salty. In the middle we also add some spices and report the remaining tomatoes. We lay out on them spices. Next, we prepare the brine according to this calculation: for each liter - 80 g of salt. Before pouring brine, it must be filtered. Store in a cold room for 15-20 days. After a while, mold will appear on the surface. To prevent this from happening, add 2 tablespoons of vegetable oil.

Tomatoes in jars

Required Products:

• 1 kg of green tomatoes;
• capsicum red pepper (1 pc.);
• celery (200 g);
• parsley (150 g);
• dill (100 g);
• garlic (50 g);
• Bay leaf;
• 1 st. l. salt;
• 3 glasses of water.

Cooking method.

We choose firm medium-sized tomatoes, wash and leave to dry. Pour water into the pan, wait until it boils and put celery and parsley in it for 4-5 minutes. Then we take out the greens from the water and cool. The resulting broth is not poured out, this is the future brine. Add salt to it.

Cut the garlic cloves into 4 parts. Cut the pepper in half lengthwise and cut into half rings, clearing the seeds.

Banks must be sterilized or treated with boiling water. We tightly pack the tomatoes in jars, between them we lay out sprigs of greens, chopped peppers and garlic. We also put one bay leaf in each jar. Finally, pour warm brine, cover with a nylon lid and leave in a cool, dry place. In 2 weeks salted tomatoes banks will be ready.

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