Quick Salted Green Tomato Recipe. Tomatoes in a pot

You can salt not only red, but green tomatoes. Unlike ripe fruits, green tomatoes are more sour and firm, but no less tasty. They can be added to salads or used as a separate dish. You can pickle them in pots, barrels and jars. How to pickle green tomatoes?

What green tomatoes to choose for pickling

Green tomatoes can contain harmful substances, so it is very important to choose the right fruits. For pickling, tomatoes of medium or large size are suitable. In small fruits, there is a harmful substance called solanine, which has an extremely negative effect on health and can be very dangerous. If you decide to use them, then you first need to hold the tomatoes in salted water for several hours. During this time, the water will take away all the harmful substances.

Cold pickling of green tomatoes in jars

Ingredients:

• Green tomatoes 1 kg.
• Capsicum to taste.
• Salt 2 tbsp. l.
• Sugar 1 tbsp. l.
• Garlic to taste.
• Parsley, dill to taste.
• Currant leaves 10 pcs.
• Water 1 l.

Sequencing:

• Prepare the brine. To do this, add sugar and salt to the water. Put the brine on the fire, wait until it boils and keep it on fire for about 5-10 minutes. Then the brine must be cooled to room temperature.
• Put a clove of garlic, a few blackcurrant leaves and greens on the bottom of a sterilized jar for pickling. Then put in some tomatoes. Put garlic, currant leaves and greens on them, add pepper. Alternate layers until you reach the very top of the jar.
• Pour the tomatoes with brine and close the jar with a nylon lid.

Appetizer of green tomatoes with garlic

Ingredients:

• Green tomatoes 1 kg.
• Hot pepper 1 pc.
• Garlic 5 cloves.
• Vinegar 9% 70 ml.
• Sugar 1 tbsp. l.
• Salt 1 tbsp. l.
• Greens, spices to taste.

Sequencing:

• Cut tomatoes into small slices. Cut hot pepper and garlic into small slices.
• At the bottom of the pan you need to put pepper, salt, sugar, spices and add vinegar. Add green tomatoes and mix well.
• Cover the pot with a lid and leave it for about a day.
• Put the tomatoes with all the spices in sterilized jars and fill them with the juice that stood out during the salting process. Close the jar with a lid and place in the refrigerator or a cool place. The appetizer will be ready in 7-8 days.

Pickling green tomatoes in tomato sauce with cinnamon

Ingredients:

• Green tomatoes 1-1.5 kg.
• Tomato juice 1 l.
• Sweet bell pepper to taste.
• Sugar 3-4 tbsp. l.
• Salt 3 tsp
• Cinnamon to taste.
• Water.

Sequencing:

• Add sugar, salt and cinnamon to the tomato juice. Mix everything and boil over medium heat for 5-7 minutes.
• Place the tomatoes in sterilized jars and cover them with a little hot water, then pour over them with the tomato sauce. Close the jar tightly with a lid.

spicy green tomatoes

Ingredients:

• Green tomatoes 1-1.5 kg.
• Garlic 2-3 cloves.
• Black pepper 10-15 pcs.
• Cloves 4 b.
• Sugar 4-5 tbsp. l.
• Salt 3 tbsp. l.
• Vinegar 9% 2 tbsp. l.
• Water for marinade 1.5 l.
• Bay leaf 4 pcs.
• Hot pepper to taste (or chili).

Sequencing:

• Put washed green tomatoes, garlic and a few pods of hot pepper or chili in sterilized jars.
• Add bay leaf, cloves, peppercorns, salt, sugar, vinegar to the water. Mix everything and put on fire. As soon as the brine boils, you need to remove it from the heat and pour the tomatoes in the jars.
• Close the jars with lids and let them cool. You can store jars of tomatoes at room temperature, in the refrigerator or in a cool place.

Each of the recipes is a new and original idea for an appetizer that can become a favorite. With them you can please not only yourself, but also your loved ones.

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.

Attention, only TODAY!

The article will help you learn how to salt red and green tomatoes for the winter in a barrel, saucepan, plastic bucket, jar, and even an ordinary plastic bag.

It would seem, why today is fooling around with twists, if there is a huge amount of canned vegetables for every taste on sale all year round? Well, first of all, home-made preparations definitely taste better.

Secondly, there is confidence that they are prepared from fresh vegetables, in compliance with the rules of sterility.

Thirdly, home preservation is cheaper. If the grandmother did not share her signature recipe for pickling tomatoes with the young mistress, those presented below will help.

How to salt red tomatoes with simple salting in a barrel?

Salting tomatoes in a barrel is called cold. Its advantage is that vegetables retain a maximum of useful substances. And if the barrel is wooden, it gives the appetizer an inimitable flavor. No need to be upset if there is no such barrel, boiled water or an ordinary enameled pan will do.

• red tomatoes - how much will fit in a pickling container
• water - it should completely cover the tomatoes
• coarse table salt - at the rate of 100 g per 1 liter of water
• garlic - 3 cloves per 1 liter of water
• peppercorns - 3-4 peas per 1 liter of water
• pepper light - 1 pc. for 1 liter of water
• cherry, currant, horseradish leaves
• umbrellas and dill greens

1. Tomatoes for pickling in a barrel are taken ripe, elastic, of any size
2. Cherry, horseradish, currant leaves are laid out at the bottom of a barrel or pan
3. Spread a layer of tomatoes washed and discarded on the stalks
4. Spread sliced ​​garlic and a light, a few peppercorns, a couple of dill umbrellas
5. Dilute salt in water, pour tomatoes with brine
6. Repeat the laying of greens and tomatoes, pouring brine two more times
7. Spread a few more sheets of horseradish on top.
8. Organize oppression
9. The workpiece is kept for 3-4 days at room temperature, then it is sent to the cold (in the cellar) for 3 weeks. At their expiration, the tomatoes will be ready.

VIDEO: How to salt tomatoes in a barrel?

How to salt green tomatoes with simple salting in a barrel?

If by the end of the season there are green unripe tomatoes left in the beds, they are no longer left to disappear. Many liked their elasticity and sour taste. If you put aside the arguments that green tomatoes are less healthy than red ones, but no less allergenic, you can get a delicious snack from them by pickling in a barrel.

• a wooden barrel or a large pot
• 5 kg green tomatoes
• 50 g hot pepper
• 100 g dill
• 30 g parsley
• 30 g basil
• 50 g currant leaves
• 4 liters of water
• 300 g salt

With green tomatoes they do exactly the same as with red ones - they put it in a barrel with a layer of greens and pour it with brine. After about 4 weeks, the tomatoes will be ready, unlike red ones, green ones are not deformed.

How to salt red tomatoes with simple salting in plastic buckets?

At home, you can pickle red tomatoes like barrel tomatoes in plastic buckets.

1. Take small elastic tomatoes, preferably cream, wash them well
2. Also prepare and wash horseradish and currant leaves, dill umbrellas
3. Need for taste and peppercorns, and red hot peppers
4. Garlic cut into slices
5. Lay tomatoes and greens in plastic buckets in layers
6. Boil the brine by adding 2 tablespoons of salt and sugar to 1 liter of water.
7. When the brine cools down a bit, pour tomatoes over it.
8. They cover the buckets with gauze, put plates with oppression on them
9. The blank is kept in the room for about a month, then put in a cool place

How to salt green tomatoes with simple salting in plastic buckets?

Green tomatoes pickled in plastic buckets may seem too tough to some. To make them easier to chew, it is proposed to pour boiling water over them before salting.

1. In buckets, green tomatoes are salted with cherry and currant leaves, dill and hot peppers.
2. The brine for them is 7%, that is, 70 g of salt per 1 liter of water. It can also be sweetened as desired.
3. Salting occurs within a month and a half

VIDEO: Salted Green Tomatoes

How to salt tomatoes with simple salting in a saucepan?

It is very convenient to pickle and store tomatoes (green, red or brown) on the balcony in the apartment in an enamel pan. Salting is carried out in any way. Here's an interesting one - with mustard.

Prepare:

• 2 kg red cream
• 1 chili pepper
• 3 pcs. bay leaf
• 5 peppercorns
• 3 garlic cloves
• 1 teaspoon dry mustard
• 3 dill umbrellas

1. All this should be well washed. Chop pepper and garlic
2. Spread the products for salting in an enamel pan
3. Prepare a brine from 1 liter of water, 2 tbsp. spoons of salt and 1 tbsp. spoons of sugar
4. Pour the mustard powder into the brine
5. Do the filling of the workpiece
6. They keep the pan in the room for about 5 days, after which they take it out to the cellar or to the balcony for a month (the temperature should not exceed 7 degrees)

How to salt red tomatoes with a simple salting pickled jars? How to salt green tomatoes with simple salting pickled in jars?

Both red and green tomatoes are fermented in jars. But be sure to put them separately.

1. Banks need to be prepared in advance. It is good to sterilize them in boiling water or oven. If you feel sorry for the time, a thorough washing with soda is also suitable.
2. Elastic medium-sized tomatoes and greens are laid out in jars in random order or in layers
3. Pour the workpiece with a 7% salt solution
4. Close jars with sterile plastic lids
5. After the banks stand for two days in the apartment, they are taken to the basement or cellar
6. You can eat pickled tomatoes from cans after 2 months, by which time they will ripen

Red salted tomatoes in a jar.

Green pickled tomatoes in a jar.

How to salt tomatoes in a bag?

In order not to wait a month or two until barrel or canned tomatoes ripen, you can quickly pickle them in bags.

1. Lightly salted, you can make one tomato or a mix of vegetables (take tomatoes, cucumbers and sweet peppers at the rate of 2:2:1)
2. Tomatoes are washed and cut crosswise
3. If they take cucumbers, they cut off their "butts"
4. Wash and chop dill, parsley, cilantro, basil as desired
5. 4 cloves crushed
6. Put everything in a tight bag with handles
7. Pour into the bag 2 tbsp. spoons of salt and 1 tbsp. spoons of sugar
8. Tie up the bag and shake it well.
9. Keep the bag in the refrigerator for 1 day, periodically turn it over
10. If you plan to store tomatoes, they should be poured from the bag into a saucepan

VIDEO: Quick recipe for salted tomatoes in a bag

How to salt tomatoes with garlic?

Garlic is present in any recipe for salted tomatoes. It gives sharpness to the workpiece. There are several ways to use it:

• put whole cloves of garlic in a barrel, pan or jar
• put grated garlic in a barrel, pan or jar
• grate the garlic, mix it with finely chopped greens and stuff the tomatoes, previously cut crosswise, with this mixture

Tomatoes with grated garlic.

Tomatoes with garlic, cut into pieces.

VIDEO: Salted tomatoes with garlic and herbs

In the old days, all pickles and marinades were made and stored in large wooden barrels. It was quite convenient, practical and reliable, because you could cook a lot of tomatoes for a large family and not be afraid that they would go bad over the winter. Today it is almost impossible to find such barrels, living in a big city, and why pickle such a huge amount of vegetables for one family? That is why the barrel cooking recipe has changed slightly and “passed” into the pan version.

Of course, you cannot expect the same effect from enamelware as from wood. The fact is that when salted in wooden barrels, vegetables acquired not only a pleasant aroma, but also a better taste. Nevertheless, the pot version of cooking tomatoes has gained no less popularity, so today we will devote this article to it.

In order to pickle tomatoes for the winter, it is recommended to take green fruits (especially if you want to get not only tasty, but also healthy marinade). Due to the fact that these vegetables have not yet fully ripened, there are many times more vitamins in them, and the taste is suitable for salting. In addition, it is green tomatoes that are combined with pickling spices, which greatly simplifies your work. So, let's start cooking delicious and healthy green tomatoes for the winter.

Since the enamel pot can also be used on the farm, and you cannot leave it in the cellar all winter, we recommend only cooking tomatoes in it, then transferring them to ordinary jars for storage for a long time. So in addition to the pan, you should also prepare and sterilize several cans well. Of the ingredients, we need 3 kilograms of fresh green tomatoes, 350 grams of coarse salt, currant, cherry or cherry leaves, a bunch of dill, horseradish root and, of course, black pepper for spice.

Cooking process:

1. To begin with, carefully clean the tomatoes, removing the stalk, but without cutting in half. Some housewives also recommend removing the peel so that the finished product is easy to use, but this greatly reduces the amount of storage time for tomatoes, so you should still leave the fruits whole.
2. At the bottom of the pan we lay out the washed leaves of cherries and currants, as well as garlic cloves, cut lengthwise.
3. We put tomatoes on the “green pillow”, trying to put large fruits down, otherwise they will simply crush each other.
4. Between the layers of tomatoes we lay dill sprigs and horseradish root.
5. We prepare the brine separately by dissolving 350 grams of coarse salt in a liter of water. We are waiting for the boil and you can pour the tomatoes.
6. We lightly tamp the finished marinade and put a load on top. In a week, the tomatoes will be ready to eat.

Bon appetit!