Summer is the time for preparations, which means it's time to start making them. Even green tomatoes are suitable for pickling. It is they who are preferred by the hostesses, since even after processing, unripe fruits remain elastic and firm. Green tomatoes are salted for the winter according to different recipes: in a barrel, jars, even in a bucket. At the same time, the pickling method is chosen cold, since boiling water destroys all the beneficial substances in tomatoes. Green tomatoes in a barrel“Their taste is just amazing.
For pickling green tomatoes in a cold way, you can select any variety, not only suitable for it. sauces and salads. A selection needs to be made.
Identical medium-sized tomatoes, quite firm and without any flaws.
The presence of specks and irregularities indicates the chemical treatment of the bush.
"Golden apples" that are rotten or affected by a fungus should not be salted.
Seasonings that have a strong impact on taste are represented by cherry leaves, black currant, sometimes oak, dill, parsley, garlic, capsicum, peas, horseradish, celery, and tarragon.
Greens for pickling should always be fresh and well washed.
You can carry out preliminary preparation in the form of drying or freezing in the freezer. In the absence of this possibility, packages with spices from the store are suitable.
Green tomatoes contain the poisonous substance solanine, so they should never be eaten raw. During cooking, destruction of toxic substances, and also helps to acquire fruits edibility and taste.
Tomato preparation
Before pickling, tomatoes are thoroughly washed: at home, they are washed with running water. Then carefully remove the stalks so as not to damage the tomatoes.
In advance, the locations of the stalks are pierced, which helps the fruit to be salted evenly. Some hostesses green fruits blanched in boiling water 1-2 to avoid roughness of the fetus.
Pickled tomatoes in a barrel
A barrel is used for pickling green tomatoes. To salt tomatoes in such a container, a little preparation is needed.
A wooden barrel is filled with water for a certain period to swell the wood, and as a result, blockage of all cracks.
In the case of using a new container, it is enough to pour boiling water over it a certain number of times, and the previously used containers should be disinfected.
Tara treated with a solution of vinegar or a solution of caustic soda(100 g of soda per 30 liters of water) and then rinse with boiling water.
Delicious recipes for tomatoes in a barrel for the winter are given below.
For the first recipe for salted tomatoes for the winter, you will need the following ingredients in the form:
- green tomatoes (10 kg);
- dill (300 g);
- tarragon and parsley (50 g each);
- garlic (30 g);
- hot capsicum (15 g);
- blackcurrant and cherry leaves (100 g each);
- brine (70 g of salt per 1 liter of water).
The bottom of the barrel should be lined with cherry and currant leaves, as well as the third part of the spices. Further, half of the cooked fruits are laid out, the second third of the spices are poured. There you can add some spices in the form of horseradish, celery and peppercorns. From above, everything is covered with cherry and currant leaves and poured with brine. Now the container should be in a cold dark place 45 days.
Here are some more recipes for salting tomatoes in a barrel:
The second method of pickling tomatoes in a cold way for the winter includes ingredients in the form of:
- green tomatoes (10 kg);
- sugar (500-700 g);
- dill (200 g);
- hot red pepper to taste;
- cherry or currant leaves (100 g);
- chilled brine: 500 g of salt is added to 8 liters of water, all this is boiled and cooled.
Salted tomatoes are prepared according to the previous recipe.
For the third recipe for salted tomatoes for the winter, the following ingredients are needed in the form:
- tomatoes (11 kg);
- dill (200 g);
- currant leaves (100 g);
- cherry leaves and parsley;
- celery and horseradish (5 g each);
- garlic (30 g);
- red ground or capsicum (15 g);
- salt (700 g);
- sugar (in the amount of 7 tablespoons).
Pepper and greens are coarsely chopped. This mixture in the amount of half is placed on the bottom of the barrel. Tomatoes are laid out on top and sprinkled with the second half of the spices.
Water, with salt and sugar added to it, is brought to a boil. All this is poured into a barrel, and put under oppression for 45 days.
For pickled tomatoes with cucumbers for the winter, ingredients are needed in the form of:
- green tomatoes and cucumbers (5 kg each);
- dill to taste;
- garlic (30 cloves);
- cherry, currant leaves and horseradish;
- peppercorns.
- For brine:
- water (eight liters);
- salt (500 g)
In order to prepare the brine according to the recipe, salt is poured into boiling water, then everything is cooled. Part of the spices is laid out on the bottom of the barrel. All cooked fruits in the form of cucumbers and tomatoes are stacked in dense layers, sprinkled with spices and poured with cold brine.
Salting in a bucket
Fermentation and salting are practically no different.
When the products are in a saline solution, salting occurs, while fermentation occupies a middle position between conservation and salting, produced due to biological acids.
A huge number of recipes differ in signs of both fermentation and salting, so there is no difference for cooking salted tomatoes in a bucket in a cold way.
This recipe for salting tomatoes for the winter requires the following ingredients in the form:
- tomatoes (their number is determined by the capacity of the bucket);
- sugar (for three kilograms of fruit, 1 tablespoon is required);
- salt (two tablespoons are used per liter);
- greens;
- chilli pepper;
- heads of garlic;
- peppercorns.
So, salt the tomatoes in a bucket as follows: pepper and “golden apples” are washed under running water. Vegetables that are overripe or accidentally mashed are unsuitable for processing. Salting them is undesirable, but can be used for adjika and ketchup. Greens can be used in the form of dill, parsley, celery, cherry leaves, bay leaves, horseradish, currant leaves.
All that, in addition to leaves, in small pieces and laid out on the bottom of the bucket, completely covering it. Laurel leaves, black and allspice in the form of peas are also added there. Chili pepper cut into pieces.
The brine should be prepared. A bucket with a volume of 10 liters will require a brine of five liters. The required amount of salt is dissolved in water and poured into a bucket. A circle of wood is laid on top, oppression is set, and everything is covered with a napkin.
All this should stand for several days at room temperature for the fermentation process to occur, after which the bucket is removed to a cold place.
The following method of salted tomatoes for the winter in a bucket suggests the following ingredients in the form:
- buckets of green tomatoes;
- laurel leaf;
- heads of garlic;
- horseradish roots and leaves;
- peppercorns;
- parsley, dill, basil;
- currant and cherry leaves.
We salt the tomatoes in a bucket, preparing a brine from two glasses of salt per ten liters of water, a glass of mustard powder, sugar and twelve aspirin tablets.
Cherry and black currant leaves are placed in the boiling water, which are removed after 10 minutes. Salt, sugar are added to the liquid, and after the water has cooled, mustard powder is poured out.
Horseradish roots are peeled and cut into cubes. Pepper, various greens and garlic in the form of cloves are placed on the bottom. Next, the fruits are placed, and to give the salting a flavoring zest, they are sprinkled on top with horseradish and garlic, in small pieces.
Tomatoes are poured with brine, which has already cooled down, the bucket is closed with a lid and sent to a cool place. To prevent the emergence of tomatoes, oppression is placed on the lid. You can try after 14 days.
Attention, only TODAY!
Tomatoes for the winter are an indispensable and beloved type of preparation by many. There are many ways to prepare tomatoes for future use - tomatoes are salted, pickled, sour, made in their own juice, dried. Never bought canned tomatoes can compare with fragrant home-made, prepared with love. Today I will show you a recipe for pickling tomatoes, which has long been a favorite in my family - pickled tomatoes in a barrel. Don't worry, you don't have to buy a 200 liter wooden barrel) I salt tomatoes in a plastic 30 liter barrel in a cold way, you can also make these tomatoes in ordinary jars, the main thing is not to spare seasonings, and in a month you will enjoy delicious, mouth-watering, natural homemade tomatoes.
We will need:
- tomatoes
- dill sprigs (together with umbrellas)
- parsley, celery
- garlic
- Sweet pepper
- black peppercorns
- allspice peas
- Bay leaf
- currant, horseradish and cherry leaves
- boiled and chilled water
- sugar
For a bucket (10 l) of cold water we take 2 cups of salt and 1 cup of sugar.
Cooking:
Wash tomatoes thoroughly and sort. Overripe and mashed tomatoes put aside, they can be used on. For salting, we prefer to take small, dense, fleshy cream.
Peel the onion, wash and cut into rings. Peel and rinse the garlic. Wash the sweet pepper, remove the stalk and seeds. All greens are also thoroughly washed.
At the bottom of a barrel or bucket, lay out a layer of spices, onions, garlic, sweet peppers, bay leaves, peppercorns, etc., lay a layer of tomatoes on top and repeat all the layers to the very edge.
There should be a lot of spices, the taste and aroma of our salted tomatoes will depend on this.
We make pickle for tomatoes from boiled and chilled water. In a bucket of cold water, take 2 cups of salt and 1 cup of sugar. Pour this brine over the tomatoes. We cover with gauze on top - mold will collect on it, so the gauze must be changed periodically.
If you salt the tomatoes in a bucket or in a saucepan, then a plate or a large dish in the form of a load is still laid out on top. In my barrel, the neck is small, I just fill it “to the eyeballs”, there are a lot of greens on top, then gauze and a lid.
When the tomato season comes to an end, and there are still many fruits on the bushes that will not have time to ripen, it's time to think about how to pickle green tomatoes. Of course, there is very little sweetness in them, but there are quite enough acids, so preparations from green tomatoes are very tasty, elastic-crispy, spicy-sharp, spicy and spicy (depending on the vegetables, herbs and herbs added). You can't imagine the best snack for the winter table!
Each housewife can choose for herself any of the many ways of pickling green tomatoes: without water (in her own juice), cold or hot (in brine or marinade). We offer you some of the most popular options in step-by-step simple recipes that are convenient to change or supplement if you wish to your own taste.
Proven Recipes
One of the most traditional harvesting methods barrel salting. At home, rarely anyone has a suitable barrel and a place to store it, but you can pickle green tomatoes in a saucepan or in a bucket(enamelled or plastic) clay tub, and a small amount of vegetables is most convenient to immediately salt in banks. To taste, they will also turn out like barrel.
For harvesting in a cold way, it is desirable to take dense tomatoes about the same size and degree of maturity who have just begun to turn brown or pink, rock salt coarse grinding (not iodized) and purified water. Other spices and spices - to taste.
Servings/Volume: 3 l
Ingredients:
- fresh tomatoes - 1.7-2 kg;
- water for brine - 1.5-2 l;
- food rock salt - 100-140 g;
- sugar (optional) - 40-50 g;
- black pepper (peas) / bitter (capsicum) - 10-15 pcs / 0.5-1 pcs.;
- dill, umbrellas - 3-5 pieces;
- celery leaf - 5-6 pcs.;
- horseradish leaf - 2-3 pcs.
Cooking technology:
- Wash the tomatoes, remove the stalks. Too large fruits can be cut in half.
- Cover the bottom of the prepared container with half the leaves and umbrellas of dill, then tightly place the tomatoes in it, adding pepper, cover with the remaining leaves and herbs on top.
- In parallel, prepare the brine: heat water in a saucepan, add salt and sugar to it, stir until the spices dissolve, and cool. The brine is used at a concentration of 5-7%, that is, 2-3 tablespoons are added to 1 liter of water. l. salt.
- Pour a container with tomatoes with cold brine, if necessary, set a slight oppression, loosely close the lid.
- Remove the workpiece in a dark, cold place.
- For salting tomatoes, 2-3 weeks is enough. The shelf life of the blank in the refrigerator is 2-3 months.
"Barrel" tomatoes remain dense and crispy, so they can be used not only as an independent snack, but also added instead of the usual pickles to various salads, for example, in salads or vinaigrette. Try it, the taste is very interesting!
If the tomatoes are too green and hard, it is better to keep them at room temperature for several days before pickling or blanch for 1-2 minutes in salted boiling water.
Varieties of this recipe are found in many national cuisines. Their technology is standard, and depending on the spices added, it allows you to cook green tomatoes in Georgian, Armenian, Korean, etc.
Servings/Volume: 3 l
Ingredients:
- green tomatoes (fresh) - 1.7-2 kg;
- food rock salt - 100 g;
- garlic - 2-3 heads;
- dry mustard (powder) - 2-3 tsp.
Optionally, you can add:
- hot pepper (chili) - 1-2 pcs.;
- Bulgarian pepper - 1-2 pcs.;
- greens - dill, cilantro, parsley, celery - 1 bunch;
- basil / oregano / thyme - 2-3 sprigs.
Cooking technology:
- Cut the washed green tomatoes from above (not completely) across into 2 or 4 parts.
- Place the tomatoes tightly in jars, adding salt to each cut surface and brushing with squeezed or chopped garlic. If desired, garlic can be mixed with finely chopped herbs and pepper.
- Leave filled jars for 2-3 days at room temperature. It is advisable to press down the contents with a slight oppression, and place the jars in deep bowls or plates into which excess liquid will drain.
- When the tomatoes start to juice and settle, you can spread the contents of one of the jars among the others or add more servings of fresh tomatoes with salted garlic dressing to each.
- Cover the contents of jars filled to the base of the neck with a layer of gauze folded several times and cover it with dry mustard (“mustard cork” will protect the workpiece from mold). Close with a capron lid and refrigerate.
Tomatoes stuffed with garlic and herbs can be eaten on the 5-7th day, but they become especially piquant and pungent after 2-3 weeks. Those who like a more sour and sharp taste should wait 1-1.5 months.
The same recipe is suitable for pickle quickly green tomatoes. To speed up salting, the fruits should be cut into smaller slices (4-8 pieces), put in a large bowl, add the necessary spices and spices (chopped and grated with salt), mix everything well with your hands and put it tightly in a jar. The workpiece, aged for a day at room temperature, is already ready for use. Then it must be put in the refrigerator.
If you do not have a suitable cold place to store homemade preparations, then it is more convenient to pickle green tomatoes for the winter in a hot way. In hermetically sealed jars, preservation will safely stand under normal conditions.
Servings/Volume: 5 l
Ingredients:
- fresh tomatoes - 3-3.5 kg;
- water - 2.5-3 l;
- food rock salt - 150-200 g;
- sugar - 50-60 g;
- black pepper (peas) - 20-25 pcs.;
- allspice (peas) - 10-15 pcs.;
- garlic - 5-8 cloves;
- dill, umbrellas - 5-6 pieces;
- bay leaf - 5-6 pieces;
- horseradish (leaves) - 2-3 pcs.
Cooking technology:
- In sterilized jars, put horseradish leaves scalded with boiling water and dill umbrellas, pepper and bay leaf.
- Washed tomatoes (without stalks) put tightly in a jar.
- At the same time, boil water in a saucepan.
- Pour boiling water over the jars filled with tomatoes, cover with lids and leave for 15-30 minutes (depending on the volume of the jars).
- Pour out the slightly cooled water, boil a new portion of water and pour it into jars again.
- While the jars are cooling after the second filling, prepare the brine. Pour salt and sugar into hot water (2 tablespoons of salt and 1 tablespoon of sugar per 1 liter of water), mix so that the spices dissolve well, bring to a boil and let it boil for 3-5 minutes.
- Drain the cooled water from the jars, spread the chopped garlic into each slice, fill with boiling brine and immediately roll up the lids.
- Cover upside down jars with a warm cloth and leave to cool completely.
Under the influence of boiling water, the tomatoes will become not so green (rather brown or reddish) and softer. For more reliable storage, before pouring with brine, you can also add vinegar at the rate of: store-bought (9%) - 1 tbsp. l., natural (apple, grape, etc.) - 1.5 tbsp. l. for a 1 liter jar.
Video
We offer you to see a few more options for salting green tomatoes according to the recipes of an experienced Georgian hostess in the following videos:
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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