Soaked green tomatoes recipe. Pickled green tomatoes for the winter in jars, in a barrel, pan or bucket

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, cherry, horseradish leaves, tarragon, celery leaf, 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 weight. 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.

When the vegetable harvesting season begins, every housewife is looking for ways to preserve as many useful properties as possible. There is an opinion that the most correct preparation is fermentation. Previously, this was the only way vegetables were prepared for the winter.

In the article, we will consider several ways how to do it in a saucepan, their useful properties. Try to find your own version of the workpiece.

The benefits of pickled tomatoes

To date, it has been scientifically proven that such a blank produces many useful properties. When vegetables ferment, they release lactic acid. It breaks down fiber, and due to this, the body digests products better.
Bacteria that are formed at the time of fermentation become fermented. The stomach and intestines work better, as they are saturated with microflora. There is an opinion that pickled vegetables are much healthier than store-bought yogurt. Vitamins are completely preserved, unlike conservation, which must be boiled.

Thanks to the strengthening of the immune system, blood sugar becomes lower, digestion improves. The brine also has many useful properties. It helps the body to heal. It is also useful to wipe the skin and face with brine, as wrinkles are smoothed out, the human body is rejuvenated. Of course, nothing will happen after the first time, you need to do rubbing for at least two weeks to achieve a result.

cold pickled tomatoes recipe

This is a simple, tasty and affordable snack. Supermarkets offer a variety of pickled vegetables. However, I want my own, homely and useful. Each housewife makes pickled tomatoes in a saucepan in her own way.

To prepare food:

Medium tomatoes - 1 kg 700 g;
. garlic - 5 cloves;
. horseradish - 1 sheet;
. dill umbrella - 1 pc.;
. cherry and currant leaves - 1 pc.;
. vinegar - 20 ml;
. salt - 45 g;
. sugar - 15 g.

Ingredients are listed for one three-liter pan. To cook pickled tomatoes in a saucepan, first wash the vegetables thoroughly. Lay them on a towel, then wipe them dry. In the place where the stalk is located, you need to make a puncture.

Put the horseradish and dill in the bottom of the pan. Now tightly fill the container with tomatoes. The recipe says the approximate number of vegetables: it all depends on the size. A three-liter pan may need 1 kg 700 g. However, if the tomatoes are larger, smaller ones will fit and vice versa. Fill tightly, but this does not mean that you need to press down the vegetables.

Pour sugar and salt into the pan, pour the tomatoes with cold purified (filtered) water. A very simple recipe for pickled tomatoes in a saucepan. You can improvise with spices and choose what suits you.

Pickled tomatoes with mustard in a saucepan

These are pickles. The ingredients are taken based on a three-liter pan. For cooking you will need:

Tomatoes - 1 kg 700 g;
. dill - 20-25 g;
. lavrushka - 3 sheets;
. currant leaf - 2 pcs.;
. cherry leaf - 2 pcs.

For the marinade, prepare:

Salt - 20 g;
. black pepper (peas) - 5 pcs.;
. sugar - 37 g or 2.5 tbsp. l.;
. dry mustard - 20 g;
. water - 1 l.

For such salting, it is necessary to take slightly unripe tomatoes. Vegetables choose unspoiled, that is, without dents and cracks.

Pack the tomatoes tightly into the pot. First you need to put tomatoes on the bottom, then leaves of parsley, currant and cherry. Then put the tomatoes back in.

Now prepare the brine. Boil water, then put salt, pepper and sugar in it. It will boil for 5 minutes, then pour the mustard and stir the brine until everything is dissolved. Remove from heat and let marinade cool.

When the brine has reached room temperature, then you can pour vegetables over it and put it in the refrigerator. It turned out very tasty pickled tomatoes in a saucepan. These vegetables give a spicy taste.

Pickled dry tomatoes

This recipe is liked by many housewives. It's fast and uncomplicated. However, the appearance of tomatoes is unpresentable, so they will not fit the festive table. But pickled tomatoes for the winter in a saucepan in a dry way are very tasty.

For cooking, you will need ingredients for a three-liter pan:

Tomatoes - 1 kg 700 g;
. salt - 1 kg;
. horseradish - 2-3 sheets;
. dill - 3 umbrellas;
. cherry leaves - 6 pcs.;
. currant leaves - 6 pcs.

Pickled tomatoes in a dry pot are delicious and great for a snack. Wash the vegetables thoroughly and make small incisions near the stalk with a toothpick.

Put horseradish, dill umbrellas, cherry and currant leaves in a saucepan at the bottom. Then pack in the tomatoes. Sprinkle fruits with salt. Now cover the vegetables with horseradish.

When you prepare the fruits, put a press for oppression on top. Leave the cooked tomatoes warm for 24 hours. Then you can put them in the refrigerator. Pickled tomatoes in a saucepan in a dry way are ready. This method allows you to save a lot of useful substances.

Grandma's Pickled Tomatoes Recipe

No matter how you pickle the vegetables, there is an opinion that the old preparations are the most delicious and proven. To prepare them, you need to take 10 liters of water, 1 kg of sugar, 400 g of salt, 1 tsp. ground red pepper, currant leaves - about 15 pieces, and vinegar essence. Take about 1 kg 700 g of tomatoes for one three-liter jar. It all depends on their size. Also prepare horseradish. It is needed in order for the vegetables to remain firmer.

First, prepare the marinade. Put salt, currant leaves, sugar, red pepper into the water, put on fire to boil. After the brine has cooled to room temperature, pour vinegar essence into the marinade. You can improvise with spices at your discretion.

In the old days, vinegar was used very rarely, so vegetables fermented for much longer. Therefore, we add it for faster cooking. Now take the pan and put the horseradish on the bottom. You can add dill, mustard or something else. See to your liking. However, you do not need to put a lot of spices, because busting will ruin your pickles.

Pour the tomatoes with ready-made cold brine and send them to the cold. In this way, pickled tomatoes for the winter in a saucepan are stored for at least two years. However, only if the vegetables are thoroughly washed.

Pickled green tomatoes in a bowl

This recipe is original and spicy. Try to cook not only red, but also green tomatoes. They are perfect for a festive table or a second course.

To make pickled green tomatoes in a saucepan, prepare the following ingredients:

Dill - 100 g;
. sugar - 20 g;
. currant and cherry leaves - 4 leaves each;
. pepper (peas) - 14 pcs.;
. salt - 30 g;
. tomatoes - 1 kg 700 g per three liters.

Prepare the brine: dissolve sugar and salt in a liter of water, add spices, boil. Then leave to cool. Meanwhile, soak vegetables in boiled (cold) water for 30 minutes. Then scald them with boiling water and put them tightly in a pan.
Tomatoes pre-pierce or cut near the stalk. This is necessary so that they do not burst.

Then fill them with cold marinade. Cover with a lid and put in the refrigerator, cellar or on the balcony. pickled in a saucepan are ready. Do not forget to pierce the vegetables, as the presentable appearance of the fruit depends on this.

Cooks recommend choosing only hard tomatoes for pickling. In vegetables, it is not the water content that matters, but the meatiness. Therefore, the "cream" variety is perfect. Be sure to sort them by size. If they are the same, then they will ferment evenly.

If you take overripe tomatoes, then after salting you get vegetable porridge, not vegetables. Regardless of which vegetables you take (green or red), they should be firm. Take colorful tomatoes. They look great on the holiday table.

You can improvise with spices and seasonings. In addition to garlic or dill, you can try spicy herbs that are combined with tomatoes (savory, tarragon, rosemary, celery). With such varieties of spices, you get an original recipe for pickled tomatoes in a saucepan.

Pickled green tomatoes like in a store in Soviet times is a recipe that not everyone knows and knows how to cook. In principle, it is not as difficult as it seems, the main thing is to give the tomatoes time to ferment well: they are cooked differently. I still remember that pickled green tomatoes were sold in vegetable shops. They were so delicious that there was a huge queue. Sometimes I was lucky and we managed to buy them. Then I found out the exact recipe for cooking, and now that the past times have sunk into oblivion, I still start cooking pickled tomatoes. Maybe someone will need my recipe. If there are lovers of pickled snacks, then look, study and cook as soon as possible.





- 1 kg of green tomatoes,
- half a hot chili pepper
- fresh dill,
- 2 bay leaves,
- 2-3 cloves of garlic,
- 7-8 peas of black pepper,
- 1 tables. l. salt,
- 1 tables. l. sugar without a slide,
- 1.5 liters of water for the marinade.

Recipe with photo step by step:

Wash the tomatoes, pierce with a toothpick in one or more places. Place in an enamel bowl. A glass container is also perfect, as the glass does not oxidize and does not spoil the vegetables.




Boil water, then cool slightly until warm. Pour salt, sugar, put dill sprigs, finely chopped garlic, chili peppers, black allspice peas and bay leaves in the same place. Mix everything so that the bulk is completely dissolved in the marinade. Now the marinade has completely cooled down and you can continue cooking.




Pour green tomatoes with marinade. The marinade should be completely cool and at room temperature.




We cover the pan with a lid and leave it in the room for 2 days for fermentation and fermentation. After two days (a small foam and bubbles will appear on the surface of the tomato), we put it in the cellar or in the refrigerator for another 4-5 days.






When the fermentation time is up, you will see that the marinade has become cloudy, and the tomatoes have become softer. I deliberately did not put oppression on the tomatoes, so that they not only retain a pleasant appearance and do not shrink, but also remain juicy inside. You can, of course, press down the tomatoes with oppression, but their shape will become wrinkled and not so attractive. Thanks to the fact that they made punctures with a toothpick, the tomatoes fermented very well inside. In Soviet times, tomatoes were always squeezed and shriveled, but my taste and store-bought tomatoes are no different.




We serve pickled tomatoes to the table as a snack and not only. Those who tried such tomatoes in stores during the Soviet era will be overcome by nostalgia for the past. Now take the recipe into service. Bon Appetite!!
You will probably still be interested

There are many recipes for pickled 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 fastest recipes for green pickled tomatoes, salted, in 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 easiest pickled green tomato recipes. 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 can be a glass jar or a 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: we throw salt and sugar into hot water. Place the stuffed tomatoes in a bowl and pour over the 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. Pour tomatoes with boiled water for 30 minutes. 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 a 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 herbs on them. 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. After 2 weeks, salted tomatoes in jars will be ready.

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