Green tomatoes have long been valued not only by skilled housewives, but also by entire families. For this, special varieties were even bred. Many of which are not only inferior to traditional red tomatoes, but also surpass them. They can be salted in buckets, pots, kegs. Consider the recipes for pickling green tomatoes in a saucepan.
For this, it is best 5 liter pot. It needs to be washed hot water soda, and then scald with boiling water. This will eliminate odors and will be a good disinfection. So that the salting of green tomatoes does not disappoint with taste, it is better to choose medium-sized fruits.
How to pickle green tomatoes in a pan?
Recipe #1
This recipe is for those who little free time and you need to pickle it quickly.
Ingredients:
- 3 pcs. small carrots;
- Medium head of garlic;
- Hot peppers;
Cooking method:
Pour hot brine into a saucepan and cover with a lid. Remove on knocks. Ready.
Recipe number 2
Ingredients:
- 1.5 liters of water;
- 300 gr. Sahara;
- 1.5 st. spoons of salt;
- Garlic, greens for the eye.
Cooking method:
- Peel the garlic and cut into strips;
- Make small cuts on green tomatoes;
- Place garlic in the slits. One or three chopped cloves and put the vegetables in the pan;
- Mix the rest of the ingredients;
- Boiling, pour over the tomatoes. After five days, salting will be ready.
Cold salting
Recipe number 3
This recipe will appeal to all those who want to save everything useful material and vitamins when salting. Or practice healthy eating.
Ingredients:
- Sugar 1 tbsp. a spoon;
- Salt 2 tbsp. spoons;
- Red hot pepper;
- Spices and herbs.
Cooking method:
Salting in a saucepan is best started by preparing the brine.
- Boil water and leave to cool;
- Put the garlic on the bottom of the pan;
- Make small cuts in green tomatoes and also put in a saucepan;
- Finely chop the pepper;
- Put spices and pepper;
- Pour salt into cool boiled water, pour vegetables.
Recipe number 4
- Ingredients:
- 3 tooth garlic;
- 4 cherry leaves;
- 2 branches of dill;
- Two cabbage leaf;
- Two teaspoons of sugar.
Cooking:
Recipe number 5
Ingredients:
- 10 kilograms green tomatoes;
- Dill;
- Sugar 250 gr;
- A few currant leaves;
- 500 gr. salt;
- 8 liters of water.
Cooking:
- Prepare a brine;
- Wash the vegetables and, to add flavor and aroma, dip them for two minutes in boiling water;
- Sugar needs to be divided into 2 parts. Pour the first part to the bottom of the pan, put the tomatoes and pour the second part on top;
- Pour the spices into the pan and pour it all with brine.
- Remove the pan in a dark, cold room for two months and you can open it.
Recipe number 6
Ingredients:
Cooking:
- Wash vegetables thoroughly and put in a colander;
- Dip a colander with vegetables in boiling water for a minute and cool quickly;
- Lay out in layers: garlic, green tomatoes, greens. The more greens there are, the tastier the tomatoes will be;
- Pour the vegetables with pre-cooked brine, cover with a lid;
- Green tomatoes, you can try after two weeks.
Recipe number 7
Ingredients:
- Chili pepper 5 pods;
- Dill 400 gr;
- Currant leaves 200 gr;
- Pour 80 grams of salt per liter of water.
Cooking:
The longer the salting is infused, the stronger the brine will be.
Recipe number 8
Salting in a pot of 18 liters
Ingredients:
- 4 bunches of parsley;
- Celery 2 bunches;
- Dill 3 bunches;
- 3 onion heads;
- Hot pepper 5 pods;
- Leaf of horseradish, currant and cherry;
- Mint and thyme;
- Salt is not iodized;
- Sugar.
Cooking method:
Round green tomatoes work best for this recipe.
After three weeks, green tomatoes can be tasted.
Recipe number 9
Salting with apples
Ingredients:
- 2 liters of water;
- Vinegar;
- 6 tablespoons of sugar;
- a tablespoon of salt;
- Apples;
- A couple of small pieces;
- 2 bunches of dill.
Cooking method:
- Cut apples into slices and put in a saucepan;
- Put two mugs of beets and tomatoes on top;
- Pour boiling water for 30 minutes;
- Drain the water and add the ingredients for the brine to it and boil;
- Pour vegetables with marinade, cover the pan with a lid;
- Put in a cold place for two months.
- For storing spins, it is best to give preference to the refrigerator. The temperature should be from 0 to 2;
- Tomatoes without red patches should be chosen for twisting;
- Be sure to treat the pan with boiling water;
- Don't worry about the chili pepper making the twist too spicy. It just spices it up;
- It is better to pass water for brine through a filter or purchase it already purified in a store.
Green tomato salad can be prepared both for direct consumption and as a preparation for the winter. Unripe fruits give it a special unique taste.
- Green tomatoes - 1 kg
- onion - 300 g
- Bulgarian red pepper - (weight of peeled pepper) 300 g
- garlic - 50 g
- hot pepper - ½ - 1 pc.
- hops-suneli, ucho-suneli - 1 tsp each
- cilantro - 1 bunch
- 9% vinegar (or 5% wine vinegar) - 50 ml (or 90 ml)
- sunflower oil - 100 ml
- salt 1 tbsp +1 tsp
I made a tomato for 1 kg (I have so many of them left after salting), so it will not be difficult to count for a larger number. I got about 2 liters of ready-made salad.
We cut the tomatoes in half and then into thin slices, immediately salt the tomatoes with 1 tbsp. salt, and in the process of cutting, mix in a large container. While I am cutting other components, the tomatoes will be salted and juice will be released, then it needs to be drained and squeezed a little “without fanaticism” so as not to mash the tomatoes.
I cut the onion into thin half rings, the pepper into thin strips. Finely chop the garlic and cilantro.
Add all the chopped vegetables, dry spices, 1 tsp to the squeezed tomatoes. salt with a small slide, mix well. Then pour in the vinegar and oil. Put the salad in a saucepan (I did it in a 3-liter can), seal, cover with a plate and put a small load (a jar of water, I put 0.5 liters).
Leave the salad warm for about a day, then you can put it in a jar and store it in the refrigerator.
You can try immediately or a couple of hours after cooling.
Surplus lettuce can be decomposed into jars, sterilized and closed.
Recipe 2: Delicious Green Tomato Salad with Nuts and Garlic
- Green tomatoes - 3 pieces
- Nuts - 200 Grams
- Onion - 1 Piece
- Garlic - 3-4 Cloves
- Fresh herbs - To taste (parsley, cilantro)
- Spices - To taste (fenugreek, hot pepper, coriander, salt)
- Vegetable oil - 1 Art. a spoon
- Vinegar - 6 Art. spoons
- Salt - to taste
Cut green tomatoes into slices and place in a saucepan. Add 200 ml of water, salt, oil and some vinegar. Bring to a boil and simmer for 10 minutes.
Throw the tomatoes in a colander, add coarsely chopped onion.
Pass nuts and garlic through a meat grinder. Mix the resulting mass with spices, add 4 tbsp. vinegar and stir.
The resulting thick paste add to the salad, add fresh herbs there. Mix and send to the refrigerator for an hour or two. That's it, green tomato salad is ready!
Recipe 3: how to cook green tomato salad with carrots and onions
- - green tomatoes - 3 kg
- - carrots - 1.5 kg
- - onion - 1.5 kg
- - salt - 100 g
- - sugar - 150 g
- - vegetable oil - 300 g
- - vinegar 9% - 60 g per 1 liter of juice
- - pepper, Bay leaf- taste
Vegetables - green tomatoes, carrots, rinse well in cold water, then cut the tomatoes into slices, grate the carrots on coarse grater. Peel and cut the onion into half rings, you can also make rings if it is not large. Put everything in a large enameled pan or basin, sprinkle with salt, mix well (it is better to do this with your hands, not with a spoon) and put in a cool place for 10-12 hours, so that the vegetables soften and give juice.
Then the juice that has formed must be poured into another saucepan and measured in liter jars, that is, it will have to be poured again first into a jar and then into another saucepan - this is necessary in order to find out how much vinegar we need to add (see recipe).
We add sugar, vegetable oil and vinegar to this juice (as much as you need in jars), pepper and bay leaf to taste, if you like it spicier, put more, and if not, then less.
And we put the juice on the fire, when it boils, it is necessary to pour the boiling into the vegetables, mix gently and put it all together to cook. Cook the salad for 30-40 minutes.
Prepare jars in advance, they need to be washed and sterilized. Ready hot salad we lay it out in jars, roll it up, turn it upside down, wrap it with something warm and let it cool in this position. After cooling, the green tomato salad with carrots and onions is ready to eat.
Recipe 4: Green Tomato Garlic Salad
green tomatoes - 1 kg
garlic - 1-2 cloves
fresh parsley - 20 g
sunflower oil - 1 tbsp. l.
table vinegar - 1 tbsp. l.
sugar - 2 tbsp. l.
a mixture of peppers - 2-3 g
chili pepper - to taste
salt - 1 tbsp. l.
1. Wash green tomatoes thoroughly under running water, dry, cut out the junctions with the stalk. Cut vegetables into medium-sized pieces and transfer to a bowl.
2. Peel and chop the garlic (very finely chop with a knife, pass through a press or grate on a fine grater).
3. Rinse parsley, dry, finely chop with a knife.
4. Sharp capsicum wash, dry, remove the stalk and seeds, chop (pass through a press or finely chop with a knife).
The amount of this product is up to you. If desired, hot pepper can be replaced with red ground pepper or not added at all.
5. Chopped garlic, hot peppers, sugar, salt, a mixture of peppers and table vinegar add to bowl with tomatoes. Mix the vegetable mass well so that the sugar and salt crystals are completely dissolved.
6. Add sunflower oil and chopped parsley to the salad, mix again, close the bowl with tomatoes cling film(or cover) and place in the refrigerator for 1-2 days. To prepare this salad, it is desirable to use refined sunflower oil.
7. After 1-2 days, remove the bowl of salad from the refrigerator, mix the food, transfer to a salad bowl and serve.
To prepare this salad, I recommend using hot red peppers. It is in this case that the food will look brighter and more appetizing. In addition to parsley, you can use any other herb you like, such as dill or celery. At the same time, greens can be added both during the cooking process and immediately before serving.
Recipe 5: cooking green tomato salad in a slow cooker
- Green tomatoes (800 g.)
- Sweet Bulgarian pepper (1 pc.)
- Onion (2 pcs.)
- Sugar (0.5 tsp)
- Table salt (1 teaspoon)
- Tomato (1 pc.)
- Vegetable oil (2 tablespoons)
- Carrots (3 pcs.)
- Garlic (1 pc.)
Delicious, it is very tasty both cold and freshly cooked, still hot and with bread.
We clean the onion and cut it into small pieces. Pour vegetable oil into the bowl of the multicooker, and send the onion into it.
Peel the carrots, grate on a coarse grater, add to the onion.
Wash the bell pepper and cut into strips.
Peel the garlic and cut into slices, I had a small head, weighing 15 grams. Cook vegetables for 10 minutes on the "frying" mode.
Wash and cut the tomatoes as desired, and send them to the slow cooker.
We cook on the “stewing” mode for 1 hour, salt, add a little sugar. During cooking, the vegetables will release a lot of juice, if you don’t like it, you can evaporate and lightly fry the vegetables in the “frying” mode.
After the time has passed, the salad is ready. Enjoy your meal!
Recipe 6: Green Tomato and Pepper Salad
1 kg of green tomatoes, you can take slightly pinkish or yellowish, but always firm, I only had green ones,
1 pod of hot red pepper,
1 head of garlic
sugar - 2 table. spoons,
vinegar 9% - 2 tablespoons,
vegetable oil - 2 tablespoons,
salt - 1 tablespoon,
parsley optional. 
In a bowl, mix salt, sugar, vegetable oil and vinegar, add finely chopped pepper, garlic, squeezed through the garlic or also finely chopped. Stir until salt and sugar dissolve. 
Cut tomatoes into slices 
put in a bowl with a lid, you can put it in a jar and pour the resulting mixture, 
Mix well, close the lid and put in the fridge for a day.
We take it out, put it in a salad bowl and sprinkle with parsley. Very tasty! It can be stored for a long time, but we eat this norm in 2 days.
Recipe 7: Green Tomato, Carrot, Garlic Salad
This recipe is used as a salad, appetizer, cold and hot and very tasty. Georgian cuisine. 
- 500 gr. green tomatoes
- carrot-3 pcs
- bulb-2 pcs
- vegetable oil-3 tbsp
- garlic-5 cloves
- hot pepper-1 pc
- parsley, salt, pepper
Cut the onion into half rings, tomatoes into small pieces, carrots into slices, finely hot pepper. Salt, pepper, pour vegetables vegetable oil and simmer for 25-30 minutes. At the end, add finely chopped garlic and parsley. Let cool.
according to the recipe, all vegetables should be stewed at once, without frying, but because I don’t really like “boiled onions”, I fry it first until golden brown, then add carrots, lightly frying tomatoes last.
Serve with meat or simply eat with fresh bread.
Recipe 8: Green Tomato and Cucumber Salad
- cucumbers - 2 kg;
- green tomatoes - 2 kg;
- vegetable oil - ½ cup;
- sugar - ½ cup;
- table vinegar - to taste;
- mustard - 1 tbsp;
- table salt - 1.5 tbsp;
- black ground pepper- ½ tsp;
- garlic - 4 teeth.
Wash vegetables thoroughly and cut into large pieces. Put them in a deep saucepan, add sugar, salt, pepper, mustard and garlic. Pour in table vinegar and vegetable oil. Mix everything and leave for 4-5 hours.
After this time, spread the salad in clean, dry jars and send for sterilization. The process takes approximately 15 minutes. Then tightly roll up the lids, turn the jars upside down and wrap them in a warm blanket. Leave the blanks in this position for about a day - during this time the salad will cool completely and will be ready for storage. Place the snack jars in a dark, cool place.
Recipe 9: Green Tomato Salad with Cabbage
Green tomato salad is a savory sweet and sour appetizer that goes well with meat and potatoes in different types, you can serve it by seasoning with unrefined vegetable oil. Apple cider vinegar gently marinates vegetables, retaining crunchiness and is not at all harmful, compared to table cider vinegar.
1 kg. green tomatoes (strong, whole fruits)
1 kg. white cabbage
2 large onions
2 sweet peppers
100 g sugar (can be less)
30 g salt
250 ml apple cider vinegar 6%
5-7 peas of black and allspice
Yield: 1 liter of ready-made salad.
Add sugar, apple cider vinegar, black peppercorns and allspice to the vegetable mixture. Put the pan on the fire, bring to a boil and cook for 10 minutes over low heat. glass jars wash well, sterilize in hot oven or for a couple of 10-12 minutes, put the finished hot mixture in them, compacting well. If storage outside the refrigerator is intended, it is necessary to sterilize the floor in boiling water. liter cans- 10-12 minutes, liter - 15-20, then roll up under iron lids. I cover with a plastic lid, refrigerate at room temperature and put the salad in the fridge.
It is very good to serve such a salad as an appetizer. boiled potatoes, baked meat or poultry. And a jar of salad can be stored in the refrigerator for up to 3 months.
Recipe 10: Quick Green Tomato Salad
I have been preparing green tomato salad according to this recipe for about 20 years. The whole family loves it, the salad is very tasty and fragrant, a bit like stuffed green tomatoes, but it’s easier to cook. Minimum ingredients, quick preparation and amazing taste!
A quick green tomato salad can be served at the table within an hour or two after preparation. You can store in the refrigerator for more than a month, this salad is also suitable for conservation.
green tomatoes - 1.8 kg, completely green, milky ripeness, and brown are suitable;
bell pepper- 4 pieces, better than red, and brighter and tastier;
garlic - 2 heads;
hot pepper "chili" - half of one pod and a whole pod, if you like it spicier;
greens - 1 bunch of parsley + dill;
For the marinade you will need:
water 1 liter;
vinegar 9% - 100 ml;
salt - 50 ml;
sugar 100 ml.
boil water, add salt, sugar, vinegar, let it boil and remove from heat - the salad marinade is ready!
Wash tomatoes and cut into small pieces.
Add chopped bell pepper, hot pepper, finely chopped greens and garlic, passed through the garlic.
We mix everything and put it tightly in a 3-liter bottle or liter jars.
One serving of vegetables produces 1 bottle or 3 liter jars of salad. 
Pour marinade over salad.
Depending on which marinade, cold or hot, you pour, the taste, speed of preparation of the salad and its shelf life will depend.
If the salad is poured with boiling marinade, then you can treat yourself to them as soon as everything cools down. Of course, it tastes better if you let it stand for an hour in the refrigerator. Store salad in the refrigerator.
If you want to prepare this salad for the winter. Pour boiling marinade over it and sterilize for 20 minutes. Cork after the jar. Taste canned salad will be slightly softer than fresh.
If the salad is poured hot, 60 -80 degrees marinade, then after everything has cooled down, let the salad brew for 8-10 hours at room temperature, and only then put it in the cold. This salad will be more crispy than the previous one and its taste will be brighter.
If you pour the salad with marinade cooled to room temperature, then you need to insist it for at least a day, but such a salad can be stored in the refrigerator for more than a month.
I usually make a salad of 1.5 or 2 servings of vegetables, divide everything into 3 parts and fill each bottle with a marinade of different temperatures. Thus I have quick salad from green tomatoes for lunch and dinner. When the first jar is eaten, a well-infused and chilled second jar is on the way. And the third jar can be stored in the refrigerator until you want to eat green tomato salad again.
Serve a quick green tomato salad chilled. Before serving, you can add some fresh herbs and fragrant sunflower oil to the salad, or you can do without it, as you like. Enjoy your meal!
Pickling is one of the ways to preserve vegetable products. This is a special type of home-made preparations that allows you to store pickled vegetables for a long time. Also, fermentation is considered the most ancient method of preservation. It gained its popularity in the 20th century, when seasonal products prepared for the winter were the main food.
If you are using a bucket
The quantity depends on the volume of the bucket. green tomatoes. Tomatoes can be different, but it is not recommended to ferment them at once, as they will turn out to be of different degrees of salinity. The riper the tomato, the faster it salts. Therefore, before pickling, vegetables must be sorted according to the state of ripeness.
ATTENTION: Red tomatoes after sourdough are the softest. Brown ones are more elastic. Greens are the hardest.
It is very important that the tomatoes are whole, without dents and rot.. Otherwise, the taste will be spoiled, and the vegetables will not be able to be stored for a long time. Wash the tomatoes well. To make them better salted, each tomato can be pierced with a fork in several places.
Untreated green tomatoes should not be eaten. They contain the poisonous substance solanine, which causes poisoning.
What dish to cook in?
Pickled vegetables were traditionally prepared in oak barrels . But in modern times barrels can be replaced with an enamel pot, bucket or glass jars. The taste of green tomatoes will not get worse from this.
The main thing is to properly prepare the selected container. wooden barrel filled with water. After a few hours, the wood walls swell. If they have small gaps, they are tightened. Next, the barrel is treated with an alkaline solution.
Metal utensils are washed with a special agent and poured over with boiling water.. Glass jars are sterilized.
The volume of the sourdough bucket or pot will depend on the number of green tomatoes. Usually, housewives try to ferment as many salty treats as possible, which means that you need to choose the appropriate container.
ADVICE: If there is nowhere to store the container or there is no goal to ferment a lot of tomatoes, then a bucket or pan from 5 liters will do. You should not take less, since all the ingredients will have nowhere to fit.
Recipes
Pickled green tomatoes
For sourdough green tomatoes you will need:
- 8 kilograms of unripe green tomatoes;
- two heads of garlic;
- dill in umbrellas (10 pieces);
- 5 pieces of bell pepper;
- 3 large onions;
- 20 peas of black and allspice;
- 10 pieces of horseradish leaves and bay leaves;
- currant and cherry leaves;
- a glass of salt;
- 0.5 cups of sugar;
- 5 liters of water;
- 12 liter bucket.
Cooking:
- The peeled onion is cut into half rings.
- Garlic is peeled, but the teeth remain intact.
- The stalk is cut in the bell pepper and the seeds are shaken out.
- Spices and tomatoes are laid out in layers in the prepared container. First comes the spice layer:
- Bulgarian pepper;
- garlic;
- dill;
- bay leaves;
- horseradish;
- currant and cherry leaves;
- peppercorns.
- Then the tomatoes are added. So you need to alternate to the edges of the bucket.
IMPORTANT: No need to feel sorry for spices, especially currant and cherry leaves. This affects the taste of pickled tomatoes.
For the brine, you will need half a bucket of chilled boiled water, a glass of salt and half a glass of sugar. Tomatoes are poured with brine, and the bucket itself is covered with gauze so that mold can be removed. Gauze is changed as needed. A plate with a load is placed on a bucket of tomatoes. After all the preparations, the bucket is lowered into the cellar or taken out to the balcony.
Watch a video about pickling green tomatoes in a plastic bucket (barrel):
Tomatoes stuffed with garlic and herbs
We will tell you how to ferment tomatoes with garlic and herbs without seaming.
Needed for cooking:
- 4-5 kilograms of green tomatoes;
- red pepper in pods (5 pieces);
- a bunch of fresh parsley, dill and celery;
- a head of garlic;
- salt.
Cooking:
- Washed vegetables are cut into a cross to the middle.
- Greens are washed in cold water and chopped.
- The seeds and core are removed from the pepper.
- Peeled garlic is passed through a press.
- All components are mixed and salted.
- Prepared fruits are stuffed with the finished mixture.
- Then they are laid out in a pan and closed with a lid.
- The dishes are left for two weeks in a warm place.
Watch a video about harvesting green tomatoes stuffed with herbs and garlic:
Difficulties
There should not be any difficulties in the fermentation process. It is enough to be careful, keep cleanliness when working with the ingredients and stick to the recipe.
Storage conditions
Ready pickled tomatoes need a chill. Refrigerator is the perfect place to pickled vegetables in a saucepan. For green tomatoes in a bucket, a cellar or an open balcony is suitable.
Conclusion
Pickled tomatoes by themselves are a great snack and do not require additional cooking. However, they can be used to make various dishes such as: kvass soup, pickle and winter salad.
pickled tomatoes - great addition to winter table . They add spice to many dishes and delight their spicy taste. Each good hostess should have at least some delicious salty snacks.
- green tomatoes (medium size);
- sweet pepper (red);
- garlic;
- parsley;
- hot peppers.
- For filling:
- 2 liters of water;
- 50 g of sugar sand;
- 100 g of salt;
- 100 ml table vinegar.
How to cook Daily Salted Green Tomatoes
Wash the green tomatoes thoroughly and cut them into large chunks. For daily pickling, milky tomatoes are more suitable, that is, their surface is not dark, but slightly whitish.
Pepper should be exactly red, you can take, of course, and Green pepper, but then the appetizer will no longer look so bright and beautiful. Remove the stalk with seeds, wash and cut into thin strips. Take pepper in relation to green tomatoes in a ratio of 1: 2.
Wash and chop the leaves of fresh parsley, finely chop the garlic and hot peppers. Greens should be added more, garlic is also not necessary to regret. And here is the quantity hot pepper depends on its spiciness and your love for spicy.
Put it all in a heat-resistant container with a lid and mix well. We use a large rectangular container, you can use a jar, a pot or a small tub.
Add granulated sugar, vinegar and salt to the water, bring it all to a boil and pour the chopped and mixed vegetables into the resulting marinade. If necessary, the amount of filling should be increased, as long as it completely covers the tomatoes.
Close the lid and leave at room temperature until the marinade has cooled completely. Then remove the container in the cold.
After 24 hours, you can already lay on and enjoy crispy and slightly spicy salted green tomatoes. Optional vegetable snack can be seasoned with vegetable oil, but this is not at all necessary, as in pure she is very good.
Salted green tomatoes fast food recipe with photo
We offer you a recipe for instant salted green tomatoes, we will cook them with large quantity garlic and herbs.
Salted green tomatoes per day
Time for preparing: Not specified
According to memoirs, the recipe that was in the greatest demand was light-salted instant green tomatoes, you will now see the recipe for a day. No less tasty are these salted tomatoes, stuffed with herbs and garlic for the winter.
- 1.5 liters of boiled water;
- 1.5 tablespoons of salt;
- 3 tablespoons of sugar;
- 1 tablespoon of apple cider vinegar 5%;
- A small bunch of dill;
- 3 cloves of garlic;
Tomatoes choose dense, firm, whole, without any defects on the skin. Wash them.
Take a tall bowl or bowl of water and add salt, mix sugar and stir until completely dissolved, then add apple cider vinegar.
Finely chop the garlic. Be sure to cook such green tomatoes for the winter.
Take a large container, put it on the bottom fresh dill and garlic.
Lay all hard tomatoes, pepper,
put chili pepper on top
pour pre-prepared brine.
Chop the dill. Put dill on top of the jar.
Put in the refrigerator for a day, after which salted instant green tomatoes
will be ready. You will definitely like this recipe, as it is neutral, suitable for both adults and children due to the unobtrusive taste that comes out in the end.
Lightly salted green tomatoes of instant preparation, the recipe for a day
I love canned vegetables: tomatoes, cucumbers, various salads. Unfortunately, I do not always have enough time to prepare conservation, since I have to work from morning to evening. I propose to cook lightly salted green tomatoes, a quick recipe for a day
Pickled instant green tomatoes in a pot
Pickling green tomatoes is easy and profitable. Firstly, the unripe fruits will go into action, and you will not have to think about how to save them. Secondly, recipes with which you can pickle green tomatoes great amount. It will not be difficult to choose the most suitable for you. Thirdly, pickled green fruits are very healthy and tasty.
A variety of options for salting allows you to cook spicy tomatoes, sweet, stuffed and without, with spices and classic in brine.
Even if your family already has a favorite recipe, you can always try something new. And the advantages of homemade preparations have been appreciated by the hostesses for a long time:
- you know for sure that the dish is prepared from fresh ingredients;
- such snacks are much cheaper;
- most importantly, with taste homemade no popular supermarket salads can compare.
It is very convenient to use enameled pans for salting green tomatoes. They successfully replace barrels in which vegetables have been salted and fermented for a long time. In modern apartments and houses, it is rare to find a real tub for salting. But pots, buckets and plastic containers are available in sufficient quantities and different sizes. The optimal container is a saucepan up to 5 liters. In such containers, you can pickle tomatoes in different ways.
Consider popular recipes pickled green tomatoes in a pan for the winter.
A simple and delicious option for home pickling
We need unripe tomatoes of medium size. It is best if they are in the stage of milky ripeness with a slightly whitened skin.
Brown, red and green require different concentrations of salt when marinating.
We select even healthy fruits without damage, signs of damage or rotten areas.
We wash the fruits well, put them in a colander for blanching in boiling water. We hold the tomatoes for 5 minutes, then immediately cool them under running cold running water.
We wash the greens, let the water drain and cut.
We clean the garlic from the husk, you can cut the teeth in half. Often, when pickling, garlic cloves are put whole.
We put the pan in a bowl of a suitable size so that at the time of fermentation the juice does not flow onto the floor.
We shift the blanched green tomatoes in a saucepan in layers. Sprinkle each layer with herbs, slices of pepper and garlic. The more fresh herbs we take, the richer we get the taste of pickled green tomatoes in a saucepan.
Boil the brine and cool. Pour the tomatoes with the cooled composition, put a plate and oppression on top. Cover with a clean cloth. We will schedule a tasting in 2 weeks.
Proportions of ingredients for 1 kg of green tomatoes:
- garlic - 1 large head;
- hot pepper - 1 pod;
- parsley and celery - 1 bunch each.
If desired, add a bay leaf, sweet pepper in a small amount.
For brine, for every liter of water, you need to take 2 tablespoons of salt.
Accelerated salting option
This recipe is used by many housewives to speed up the harvesting process. Due to the content of solanine in green tomatoes, it takes time for its concentration to decrease. It is destroyed during the fermentation process and the preparation of green tomatoes in the pan becomes safe for consumption. But there is an opportunity to pickle instant green tomatoes.
Literally in a day you get delicious tomatoes, but in this case you need to add table vinegar. If that doesn't bother you, then let's get started.
We measure the number of unripe tomatoes with a 3-liter saucepan. We take as much as we can fit in it. Usually this amount is equal in weight to 1.6 - 1.8 kg.
Well, wash all the tomatoes and cut them into slices like a salad. In order for the finished vegetables to be strong and elastic, you should not cut them finely.
Grate 2-3 carrots.
Cut hot pepper into pieces. Adjust the amount of spiciness to your liking.
Grind garlic cloves in a convenient way.
We begin to lay the vegetables in layers in a pan - we alternate the tomatoes with garlic, carrots and peppers.
Fill with boiling water, leave for 15 minutes. Then we pour the water into a separate container and boil again, but with salt (2 tablespoons), sugar (5 tablespoons), vinegar (100 ml). Add laurel leaves (3 pieces) and peppercorns (5 pieces) to the brine.
Boil the composition for 3 minutes and pour the tomatoes in a saucepan. Cover with a lid and set to marinate for a day. After 24 hours, our pickled green tomatoes in the pot are ready.
Cold marinating in a saucepan
An excellent option for pickling green tomatoes with a taste of cask. Pots help out if there is no tub in the house. Yes, and it requires a lot of care in order to survive longer, and the quality of the fruit was excellent. Therefore, the preference of hostesses enamel pots quite justified.
There are no very strict dosages of products in this option, and it is considered the most convenient. Another plus is that you can take tomatoes of different sizes for harvesting. Very large cut in half. The main ingredients are green tomatoes, fresh herbs (dill, celery, parsley), spices (garlic and hot peppers).
Wash prepared vegetables under running water. Large cut, and medium and small chop. You can replace the punctures with cross-shaped incisions in the region of the stalk.
Peel the garlic and cut into slices.
Cut hot pepper into slices or rings.
Wash the greens and chop coarsely or leave whole leaves.
Put greens on the bottom of the pan, a layer of tomato on top. Alternate layers of green tomatoes with pepper, garlic and herbs. Spices are placed in one layer. After laying the pan, you need to make sure that the final layer is made of spices and herbs.
Preparing the marinade is very easy. For a 3-liter pan you need cold boiled water(2 liters) and coarse salt (70 g per liter). When cooking for 5 or 10 liter pots, just recalculate the proportions. Pour the container so that the brine covers all the vegetables.
Quick option with vegetables
Amazing and delicious recipe combinations of green tomatoes, bell peppers, carrots, onions and spices.
Its uniqueness is that the green tomato appetizer looks like stuffed pepper. And the filling consists of garlic, onion, carrot and tomato. But unripe tomatoes canned in this way will surprise all guests.
For 5 kg of sweet pepper you will need to cook:
- 5 kg unripe tomatoes;
- 300 g of peeled garlic;
- 1 carrot and a large onion.
The marinade is prepared from 2 cups of sugar, vinegar and vegetable oil and 2 tablespoons of table salt.
Cut the tomatoes into small slices.
We clean the pepper from the stalks and seeds, rinse under running water.
Grind tomatoes, carrots, onions and garlic in a meat grinder. Mix and stuff the pepper with this composition.
We put it tightly in a saucepan, additionally sprinkling with herbs and onion rings.
Boil the marinade immediately with all the ingredients and pour the workpiece. We put the pot with peppers on the fire and boil for 15 minutes.
Cooled vegetables can be tasted.
Feel free to use your favorite herbs to pickle green tomatoes. Each of them gives its own taste and aroma to the appetizer, so there are a lot of recipes.
Pickled Green Tomatoes with Instant Garlic
If you have a lot of green tomatoes, you can find a use for them by preparing a quick and delicious snack according to this recipe. Pickled Green Tomatoes with Instant Garlic they are perfect for any side dish, and as an appetizer they can be served with baked meat. To acquire a rich taste, tomatoes need to brew in the refrigerator for two days. During this time, they will marinate well, become softer.
Ingredients
Cooking steps
Wash and cut green tomatoes into slices. Add salt, sugar, a mixture of peppers, finely chopped parsley and garlic passed through a press, pour in vinegar. All ingredients should be mixed and left until the salt and sugar dissolve. You can also stir a couple of times so that the sugar and salt dissolve faster.
Then add sunflower oil to the tomatoes and mix again. Oil must be added at the very end, as spices do not dissolve well in it.
Cover a bowl with tomatoes with a film or a lid, put in the refrigerator for two days. After this time, delicious pickled green tomatoes with instant garlic can be served at the table.
Pickled Green Tomatoes with Instant Garlic - Recipe with Photo
If you have a lot of green tomatoes, you can put them to good use by preparing a quick and tasty snack according to this recipe. Instant pickled green tomatoes with garlic are perfect for any side dish, and as an appetizer they can be served with baked meat. To purchase…
