How to pickle green tomatoes in a pan or bucket

Often, for various reasons, summer residents and gardeners have to remove tomatoes from their beds ahead of schedule, which is why they are faced with the problem: what to do with unripe fruits? An excellent way would be to pickle green tomatoes in a saucepan. The advantages of this method include ease of preparation (in barrels, as they say, salting is much more difficult) and a variety of recipes. Let us note right away that unripe tomatoes turn out to be a little harder and sour than red ones.

How to salt green tomatoes by simply salting them 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 waste. Many people liked their elasticity and sour taste. If we put aside the arguments that green tomatoes are less healthy than red ones, but no less allergenic, you can get a tasty snack from them by pickling them in a barrel.

Green tomatoes pickled in a barrel.

Take:

• a wooden barrel or large-capacity pan
• 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

Do the same with green tomatoes as with red ones - put them in a barrel with a layer of greens and fill them with brine. After about 4 weeks, the tomatoes will be ready, unlike red ones, green ones will not be deformed.

Terms and conditions of storage

Traditionally, pickled tomatoes are a winter snack, prepared in the fall and enjoyed until spring. It should be noted that this is exactly what was done with pickled vegetables, for pickling which natural wood barrels were used. They were stored in basements and glaciers, where the temperature did not rise above + 4 0C. Today, most city dwellers do not have such luxury.

According to GOST-R-53972-2010, the optimal shelf life of pickled vegetables is 8 months. In this case, the storage location must be completely excluded from sunlight, and the temperature must be maintained in the range between + 1 0C and + 4 0C. Recommended air humidity is 85-95%.

Pots with pickled vegetables for storage are not sealed hermetically. The fact is that the fermented product is alive. Lactic acid bacteria continue their vital activity in it. They need air for this. The main threat to pickled green tomatoes is mold. If during preparation all necessary measures were taken to sterilize the container and brine, then the risk of mold formation is minimal. Adding a piece of horseradish rhizome to the brine, as well as a few peas of black pepper, helps increase the chances of excellent preservation of pickles.

...and what apartment residents should do

In conditions of limited space in the apartment, it is not possible to install a barrel. Other utensils come to the rescue - pots, buckets, jars. Pickles in such containers are no less tasty than in wooden tubs.

In a saucepan

Peculiarities. This is a way to cook salted tomatoes in a saucepan like barrels. If there is no space in the refrigerator, then we put the container on the balcony. You will need a saucepan of 18-20 liters.

Ingredients:

• 12-13 kg of tomatoes of any degree of maturity;
• three garlic heads;
• three onions;
• three hot peppers;
• a tablespoon of sugar per 3 liters of water;
• four tablespoons of salt per 3 liters of water;
• a bunch of celery;
• two bunches of parsley;
• blackcurrant, cherry and horseradish leaves, dill.

Preparation

1. Cut the onion and pepper into rings.
2. Fill the container with tomatoes. Between them we form three layers of seasonings and herbs: bottom, middle, top.
3. For pouring: dilute salt and sugar in water (18-20 liters depending on the volume of the pan). We taste it, as the marinade should be quite salty.
4. Pour the brine over the vegetables until it completely covers the tomatoes.
5. Cover with a lid and place a weight on it.
6. You can try after two to three weeks.

An enamel pan is suitable for salting. It is recommended to check it first for damage. If there are traces of rust or small holes, then it is better not to use such a container. The coating must be solid, without scratches or chips. Otherwise, the oxidation process will begin and harmful components will be absorbed into the vegetables.

In a bucket

Peculiarities. Making barrel tomatoes in a plastic bucket is not difficult if you prepare the container correctly. First you need to wash and dry the container well. We prepare pickles in a transparent plastic product with a volume of 4-5 liters. This way you can monitor the fermentation process. It is recommended to consume the vegetables as quickly as possible after the lid has been removed. They very quickly lose their elasticity, turning into mush.

Ingredients:

• 2.5 kg of tomatoes;
• 100 g sugar;
• 150 g salt;
• one bow;
• one horseradish root;
• one bell pepper;
• three garlic cloves;
• peppercorns;
• 5 liters of water.

Preparation

1. Dissolve salt and sugar in warm water. Let the brine cool.
2. Cut the pepper into large slices, the onion into rings, and the horseradish into shavings.
3. We arrange the vegetables in layers: alternate the tomatoes with the other ingredients.
4. Pour in the marinade, close the lid and press down with something heavy.
5. After two weeks we try the preparation.

For pickles, it is recommended to use water from a well or spring. But in urban conditions this is not something you can dream of. Therefore, we first boil the liquid from the water supply and filter it. An alternative is sparkling water from the store. Before use, you need to let it dry out.

In banks

Peculiarities. Barrel tomatoes in a jar, prepared in the fall, can last until April. A long shelf life is ensured by aspirin, which prevents bacteria from multiplying. Vegetables in glass containers ferment and turn out sour and a little sharp.

Ingredients:

• 5-6 kg of tomatoes;
• five aspirin tablets;
• 200-250 g salt;
• 400-500 g sugar;
• 350-400 ml vinegar;
• garlic, bay leaf, black peppercorns, dill;
• 7 liters of water.

Preparation

1. Add sugar, salt, bay leaf, and peppercorns to boiled water. Remove from heat and pour in vinegar.
2. We start laying with herbs and spices. Next, fill it with tomatoes, throw crushed aspirin on top.
3. Fill with brine, close with nylon lids, and leave in the cold.
4. We try vegetables after two to three weeks.

Aspirin is a drug and may cause side effects. It is not recommended to consume pickles without sterilization with medication for those who suffer from diseases of the gastrointestinal tract or have individual intolerance.

What to do if you only have a bucket with chips and rust stains? You can prepare barrel tomatoes at home even in seemingly inappropriate containers. For this purpose, stores sell special plastic bags for pickling. First, the tomatoes are placed in a bag, and then the bag is filled and placed in a pan, barrel or bucket. Thus, vegetables do not absorb harmful components, foreign odors or tastes, since they do not come into contact with the walls of the container.

Print

Now there are so many different delicacies on the shelves – it’s simply mind-boggling! But, you must admit, sometimes the soul just asks for something simple, folk. For example, pickled tomatoes. I love them to bits! My family and guests love them too. And today I want to tell you how I make pickled tomatoes for the winter in a saucepan, bucket, and in jars.

Hot salting option

If there is no special place in the house to store salting, then the best way is to use the hot method. Such preservation will stand up well even under normal conditions.

Ingredients:

• tomatoes - 3.5 kg;
• water - 3 l;
• rock salt - 200 g;
• sugar - 60 g;
• pepper (peas) - 25 pcs;
• allspice - 15 pcs;
• 8 cloves of garlic;
• dill caps - 6 pcs;
• bay leaf - 5 pcs;
• horseradish leaves - 3 pcs.

Preparation:

First you need to wash three-liter or liter jars. Before containers are filled with tomatoes, they must be sterilized. Place horseradish leaves, dill, bay leaf, pepper into the prepared jars, then carefully place the tomatoes.

Pour boiled water over everything, cover with lids and let stand until the jars become warm. After this, pour out the water from the cans and add boiled water again. While the jars are cooling, you can prepare the brine: heat the water, add salt and sugar. Boil for 5 minutes.

Drain the water from the jars, spread pre-chopped garlic over them and pour boiling brine over them. Roll up the lids. Wrap the jars and leave to cool.

For reference! When exposed to boiling water, the tomatoes will turn pink and become softer.

Pickling green vegetables - preparing tomatoes for the winter

In addition to the fact that this dish is delicious, it is also very aromatic, and most importantly healthy. After all, tomatoes contain lycopenes, antioxidants that significantly reduce cholesterol levels. In addition, they act as assistants in the fight against various viruses. So they help our body not to get sick.

In ancient times in Rus', festive tables were always decorated with such dishes. Nowadays, especially in summer, plates with fresh tomatoes and pickles can be seen in almost every home. However, salted tomatoes are preferred mainly in the winter season, when the human body is severely lacking vitamins. If you prefer a diet over a rich meal, salted tomatoes can also be included in the diet.

Just be careful if you have stomach problems - pickles are sometimes contraindicated. Salted vegetables retain fluid in the body and aggravate processes in an unhealthy gastrointestinal tract. Especially if these tomatoes also have a rather pungent taste. There are many recipes for cooking green tomatoes. Try this one too.

We prepare 10 kilograms of tomatoes, 3 large heads of garlic, dill and parsley (3 bunches each), 45 blackcurrant leaves and one glass of fine salt. Wash vegetables, herbs and leaves thoroughly. To keep the tomatoes firm, keep them in cold water for several hours, changing the water periodically. After such preparations, peel the garlic. Place the tomatoes in a container for pickles, layering them with garlic, herbs and spices. Prepare the brine - take 2 tablespoons of salt per liter of water. Strain, pour in the tomatoes and cover with a press.

And after that, move it to a cold place. You can taste your preparation after 3 weeks; usually, after 20–25 days, the tomatoes are completely ready. They should be eaten first, because already in January they begin to fizzle out. And after the pickles, you can take out the tomato preparations that have ripened to the desired state.

Recipes

Pickled green tomatoes

To ferment 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 each of black and allspice;
• 10 pieces each of horseradish leaves and bay leaves;
• currant and cherry leaves;
• a glass of salt;
• 0.5 cups sugar;
• 5 liters of water;
• 12 liter bucket.

Preparation

:

1. Peeled onions are cut into half rings.
2. The garlic is peeled, but the cloves remain intact.
3. The stalk of the bell pepper is cut out and the seeds are shaken out.
4. Spices and tomatoes are laid out in layers in a prepared container. First comes a layer of spices:
   Bulgarian pepper;
5. garlic;
6. dill;
7. bay leaves;
8. horseradish;
9. currant and cherry leaves;
10. peppercorns.
11. Then the tomatoes are placed. So you need to alternate to the edges of the bucket.
    IMPORTANT

    : There is no need to skimp on 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. The tomatoes are filled with brine, and the bucket itself is covered with gauze so that mold can be removed. The gauze is changed as needed. A plate with a weight is placed on a bucket of tomatoes

. After all the preparations, the bucket is lowered into the cellar or taken out onto the balcony.

Watch a video about pickling green tomatoes in a plastic bucket (barrel):

Tomatoes stuffed with garlic and herbs

We'll tell you how to ferment tomatoes with garlic and herbs without seaming.

For cooking you need

:

• 4-5 kilograms of green tomatoes;
• red pepper in pods (5 pieces);
• a bunch of fresh parsley, dill and celery;
• head of garlic;
• salt.

Preparation

:

1. Washed vegetables are cut into a cross to the middle.
2. The greens are washed in cold water and chopped.
3. The seeds and core of the pepper are removed.
4. Peeled garlic is passed through a press.
5. All components are mixed and salted.
6. The prepared fruits are stuffed with the prepared mixture.
7. Then they are laid out in a saucepan and covered with a lid.
8. The dishes are left for two weeks in a warm place.

Watch a video about preparing green tomatoes stuffed with herbs and garlic:

Salted tomatoes stuffed with garlic

The recipe calls for stuffing vegetables with garlic. Therefore, the snack turns out not only spicy and aromatic, but also spicy.

Components:

• Tomatoes – 1.5 kg.
• A bunch of any greenery – 1 pc.
• Garlic – 2 heads.
• Sugar – 0.2 kg.
• Salt – 2 tbsp.
• Water – 1 l.
• Vinegar – 100 g.

The process of preparing a spicy snack:

1. Wash the tomatoes and dry them. Make a deep cross-shaped cut on each vegetable.
2. Peel the garlic cloves and cut into slices.
3. Stuff the tomatoes with garlic and press into the pan.
4. Dissolve salt and sugar in water. Bring the liquid to a boil, mix with vinegar and finely chopped herbs.
5. Pour boiling brine over the tomatoes. Close the container with a lid and refrigerate.
6. The product is ready for use within 4-5 days.

Cooking steps

Place some greens at the bottom of a clean jar, then green tomatoes, then more greens, chopped garlic and hot peppers, if using. I added a small piece of hot pepper, without seeds (the seeds add a special bitterness and spiciness). And thus fill the entire jar.

(!)

Those who do not have the opportunity to store such tomatoes in a cool place can preserve these tomatoes by pouring brine twice. Boil the brine, pour it hot into the jars with tomatoes, after 15 minutes pour the brine into the pan, boil again, pour the boiling brine into the jars and immediately screw on the lids, turn the jars upside down and store them as they cool. Tomatoes prepared this way can be stored at room temperature.

Bon appetit and a delicious winter to you!

Pickling is one of the ways to preserve vegetable products. This is a special type of homemade preparation that allows you to store pickled vegetables for a long time. Also, pickling is considered the most ancient method of canning. It gained its popularity in the twentieth century, when seasonal products stored for the winter were the main food.

How to pickle green tomatoes in a bucket

Nowadays, many housewives prefer to prepare salted green tomatoes in a bucket either cold or hot. The main reason is the lack of a cellar. It’s hard to find a place in an apartment to keep a whole barrel, but a small bucket is perfect for such purposes, especially since you can choose the size of the container yourself.

To make the appetizer tasty and presentable in the end, it is recommended to use greens. For 1 kg of tomatoes - 30 g of dill, parsley, celery. They are usually alternated with layers of tomato so that all the vegetables are evenly soaked. You can also use mint, horseradish, chili, garlic, currant and cherry leaves. Taste qualities directly depend on styling. Vegetables should be placed tightly in the bucket, only in this way all the fruits will be saturated with brine.

Important! According to the recipe, with the hot salting method, you should not wait until the brine has cooled, but with the cold method, you need to cool it before pouring it into the container. Next, let the mixture brew, and then pour it into jars, close with nylon lids and put in the refrigerator.

In the future, this appetizer can be used as an independent product and placed on a dinner or holiday table, first decorated with fresh herbs. Pickles also go well with meat and vegetable dishes.

Next, let the mixture brew, and then pour it into jars, close with nylon lids and put in the refrigerator. In the future, this appetizer can be used as an independent product and placed on a dinner or holiday table, first decorated with fresh herbs. Pickles also go well with meat and vegetable dishes.

Cold pickling of green tomatoes in a bucket

Pickling green tomatoes in a bucket for the winter does not require much effort. The recipe is designed for a 10-12 liter bucket; if desired, you can add other herbs and spices. When cooked, the aroma will spread throughout the entire home and will definitely whet the appetite of all residents.

The recipe includes the following list of ingredients:

• tomatoes;
• 150 g dill;
• 1 garlic;
• 5-6 leaves of horseradish;
• 15-20 leaves of cherry, currant;
• 9 oak leaves;
• 3-4 stalks of basil and tarragon;
• 100 g celery;
• pepper, salt, sugar to taste.

Step by step recipe:

1. Place tomatoes and all the greens, stems and leaves in a bucket cleaned with soda.
2. Next, combine water with salt, sugar, pepper, and bring to a boil.
3. Cool the brine and pour into a bucket.
4. Let it brew for 5 days and store in a cool place.

Preparation

Place the garlic, dill seeds and peppercorns in the prepared pan or other container.

Wash the tomatoes thoroughly and cut them into halves or quarters. Cut out any dark spots and pieces of stems. Place the fruits in the pan, leaving about 5 cm of free space at the top.

Prepare the brine by mixing vinegar, water and salt, bring to a boil and stir until all the salt has dissolved.

Pour the hot brine over the tomatoes, covering them by about 2 centimeters. Cover, cool to room temperature, and then refrigerate for at least 2 days.

In every house, in every refrigerator in winter there should be a jar of salted green tomatoes.

After all, these tomatoes are very tasty. Pickled green tomatoes have an unusually piquant taste; many people love them more than pickled cucumbers. Salted green tomatoes are distinguished by their versatility. They are also good as an incomparable pickle in the form of an appetizer; they make pickle soup, vinaigrette, and many other dishes very tasty. There are different ways to pickle green tomatoes for the winter. I will tell you about one of them, which does not require much time or special expenses, and the tomatoes turn out very, very tasty.

How to make green barrel tomatoes

We invite you to get acquainted with several recipes for canning tomatoes so that the result will be like barrel tomatoes.

Find out how to close green tomatoes for the winter.

In a bucket

We invite you to get acquainted with several recipes for cooking barrel tomatoes in a bucket.

Recipe 1

For pickling in a 10-liter bucket you will need the following ingredients:

• tomatoes - 3 kg;
• sugar - 1 tbsp. spoon;
• salt - 2 tbsp. spoons;
• chili pepper - 1 pc.;
• garlic - 1 head;
• spices and herbs to taste.

The cooking process is as follows:

1. Vegetables are washed under cool running water.
2. Place all the spices on the bottom of the bucket, cut the pepper into pieces.
3. Prepare the brine by dissolving the salt in 5 liters of water.
4. It is poured into the container where the tomatoes are located.
5. A circle of wood is placed on top, pressed and covered with a napkin.
6. Leave for 3 days at room temperature to start the fermentation process, and then put it in a cool place.

Video: pickled barrel tomatoes

Recipe 2

The following recipe will require the following ingredients:

• tomatoes - 3 kg;
• salt - 2 tbsp;
• sugar - 1 tbsp;
• mustard - 1 tbsp;
• aspirin - 12 tablets;
• bay leaves - 10 pcs.;
• garlic - 1 head;
• horseradish leaves - 5 pcs.;
• peppercorns - 15 pcs.;
• greens and cherry leaves.

Cooking process:

1. Place currant leaves in water, boil for 10 minutes and remove.
2. Add salt and sugar and stir until dissolved.
3. After the water has almost cooled, add mustard.
4. The horseradish is chopped and placed on the bottom of the container along with other herbs and garlic cloves.
5. Spread the tomatoes and remaining spices.
6. Tomatoes are filled with brine, aspirin is added, covered with a lid and placed in a cool place.
7. You can try it after at least two weeks.

Did you know? For a long time, tomatoes were considered inedible and were bred as ornamental plants. In America, in a book on botany, there is a story about how a cook tried to poison George Washington with a dish made from this product.

In banks

Recipes for cooking tomatoes in small containers also turn out to be successful. By combining different spices you can create a truly unique taste.

Video: salted green tomatoes

Recipe 1

Consider a simple recipe for barrel tomatoes in a 2-liter jar.

Ingredients:

• tomatoes - 1 kg;
• water - 1 l;
• salt - 40 g;
• horseradish leaves - 3 pcs.;
• currant leaves - 5 pcs.;
• garlic - 5 cloves;
• dill - 2 umbrellas;
• pepper to taste.

Cooking process:

1. Vegetables are peeled and washed under running water.
2. Garlic is peeled.
3. Leaves, horseradish and dill are washed and shaken off excess water.
4. The jar is sterilized and filled with herbs and half a portion of tomatoes.
5. Garlic, peppers and herbs and the remaining tomatoes are placed on top.
6. Finally add horseradish and dill.
7. Salt is diluted in water and the resulting solution is filled into a jar.
8. The container is covered with a plastic lid and stored in a cool place.

Read more about the benefits and harms of green tomatoes.

Recipe 2

The second recipe will be a composition with the addition of vinegar. To prepare you will need the following ingredients:

• tomatoes - 3 kg;
• greens - 200 g;
• garlic - 1 head;
• onion - 100 g;
• water - 3 l;
• salt - 40 g;
• sugar - 180 g;
• bay leaf - 3 pcs.;
• vinegar 9% - 1 tbsp.;
• allspice - 5 pcs.;
• vegetable oil - 60 ml.

Cooking process:

1. Place pre-washed herbs, garlic and oil on the bottom.
2. Place tomatoes and onions cut into large rings on top.
3. The marinade is prepared from all the remaining ingredients except vinegar.
4. Place on the fire and after boiling, add vinegar and fill the jars.
5. Containers are sterilized for 25 minutes.
6. Cover with lids and roll up.

Important! For pickling, tomatoes must be free of redness and brown fragments.

Video: The fastest way to pickle green tomatoes

Recipe 1

Ingredients:

• water - 350 ml;
• sugar - 70 g;
• vinegar 9% - 30 g;
• salt - 10 g;
• herbs and spices to taste.

Cooking process:

1. Cuts are made on the tomatoes, into which pieces of pre-cut garlic are inserted.
2. The tomatoes are placed in a saucepan.
3. Mix sugar, salt and other ingredients in a separate container. Bring water to a boil and pour it over the tomatoes.
4. The product can be used after about a week.

Did you know? Tomatoes are botanically designated as multi-celled berries. Today there are 10 thousand of their varieties in the world.

Recipe 2

Salting green tomatoes in a cold way helps preserve vitamins and not lose the elasticity of vegetables.

Ingredients for a 3-liter jar:

• tomatoes - 3 kg;
• sugar - 3 tbsp. spoons;
• salt - 6 tbsp. spoon;
• pepper - 18 pods;
• garlic and herbs to taste.

Cooking process:

1. Place garlic and tomatoes with small holes at the bottom of the pan.
2. Herbs and spices are placed on top, pepper and garlic are cut into small pieces.
3. The brine is prepared from water and salt.
4. After it boils, pour it over the tomatoes.

Recipe No. 3 – pickled tomatoes

Ingredients for one 3 liter pan

• Green tomatoes – 2 kg;
• Currant leaves – 2 pcs;
• Garlic – 5 cloves;
• Salt – 45 g;
• Horseradish leaf and dill umbrella – 1 piece;
• Vinegar – 20 ml;
• Sugar – 15 g.

Recipe for making pickled tomatoes

1. We make a cross-shaped cut at the stalk. Place dill and horseradish in a saucepan. Place the green fruits, pressing (but not squeezing) them tightly together.
2. Pour in sugar and salt, pour in cold water. Pickled tomatoes will be ready to eat in a week; Afterwards they should be stored in any cool place.

The most delicious recipe for green tomatoes in Korean

If you prepare these tomatoes, you will not regret it, they are ready in a day, I marinate them in the refrigerator, if you want to cook them in jars, you need to put them in jars and sterilize them, but having prepared such a salad, you can store it in the refrigerator and serve it with any dish. The recipe is simple, but rich and tasty; you will need quite simple spices.

We prepare this recipe to eat, and since I store green fruits, I cook more as needed.

Ingredients:

• Green tomatoes – 1 kg
• Carrots – 1 pc. (250 g)
• Garlic – 8 cloves
• Onion - 1 pc.
• Salt – 1 tbsp. l.
• Sugar – 2 tbsp. l.
• Hot pepper – 0.5-1 pcs. (taste)
• Ground coriander - 2 tsp. with a slide (coriander seeds can be used, but not necessary)
• Vegetable oil – 7-8 tbsp. l.
• Vinegar - 2 tbsp. l. 9%
• Parsley/coriander – 0.5-1 bunch

Peel the carrots, wash them, and I suggest chopping them on a grater to prepare Korean-style carrots. Add salt to it and mix with your hand, press down a little so that it releases the juice.

Wash the fruits and cut into 0.5 cm pieces with a sharp knife.

Cut the onion into half rings, fry in vegetable oil, then add hot pepper, I chop it. If you like it spicier, do not remove the seeds.

Add tomatoes, crushed garlic through a press, fried onions and hot peppers, and herbs to a bowl with carrots.

Add salt, sugar, spices, mix everything thoroughly. Leave for 5 minutes, stir again, add vinegar, stir. Cover these tomatoes with a bowl or saucer, put a jar of water on top, press them down, and leave them for a day.

In a day they will release juice and be ready. The taste is sharp, rich, try it in a day, I hope you like this recipe.

And if you need a recipe for such tomatoes in jars, then I suggest preparing them in Georgian style, roll up a few jars for testing, and evaluate them in winter.

Features of cold salting in a pan

Many recipes are used for pickling tomatoes, the simplest of which are accessible to the most inexperienced cooks. Professionals recommend adhering to the following principles to obtain high quality products and original taste:

• when choosing tomatoes, preference should be given to vegetables with the same size, with hard and dense skin, without visible mechanical damage and signs of rotting;
• Fruits of different varieties cannot be used for preservation;
• It is undesirable to change the classic recipe - reducing the amount of salt can cause the product to sour;
• When performing procedures, you must follow sanitary rules - poorly washed dishes lead to serious poisoning and intestinal disorders;
• Glass containers must be washed in hot water and sterilized before use;
• to avoid mold, use horseradish leaves - placed on top, they prevent the fungus from spreading;
• To prevent the penetration of air into the products, add a teaspoon of any vegetable oil to the brine (after pouring into jars).

Pickling tomatoes

Important! Housewives choose the ideal method for themselves, going through many variations of salting. Some people like complex dishes, others prefer simple ones that do not require a long cooking process and serious material costs.

The advantages of direct cold salting include:

• maximum preservation of nutrients in vegetables;
• short time to form seams;
• possibility of using containers of any volume.

The disadvantages include the requirement for temperature conditions: ready-made dishes are stored under conditions from -1 to +4 degrees. Violation of the temperature regime leads to spoilage of food and subsequent poisoning.

Washing and selection of fruits

When cooking, use the standard algorithm:

• after washing the tomatoes, they are sorted, removing fruits with mechanical damage and signs of rotting;
• prepare the brine from the volumes of table salt, sugar, spices and vinegar indicated in the cookbook;
• choose the best of the remaining ingredients, wash, cut or grate - depending on the recipe recommendations;
• the components are laid out in layers, poured with marinade and left in a warm room for several days;
• After fermentation processes take place over 3-5 days, the resulting products are tasted.

Important! Before starting pickling, you need to check the condition of the container. There should be no cracks, chips or peeling of the enamel.

It is forbidden to use containers made on an aluminum base - acids from food can enter into chemical reactions, impart bitterness to dishes, and pose a health hazard.

Pickled green tomatoes with mustard

The fermentation process is carried out using the cold method. The tomatoes are not only aromatic, but also especially spicy.

What ingredients will you need?

To pickle tomatoes you will need:

If desired, you can add 20-30 peas of allspice. It is recommended to carry out the fermentation process in a bucket or barrel.

Step-by-step cooking process

Pickling tomatoes with mustard is carried out in the following sequence:

1. The container for preparing the workpiece should be washed and rubbed with dry mustard.
2. After this, you need to put ½ of the cherry leaves, horseradish and dill sprigs on the bottom of the container.
3. Next, you need to lay out the tomatoes and lay out the garlic and the remaining spices and herbs.
4. Dissolve granulated sugar and salt in water. Pour brine over the contents. It should completely cover all components.
5. Place a weight on top of the workpiece and leave it warm for 2-3 days.

After 2-3 days, the container with tomatoes should be moved to a cool place for storage.

Pros and cons of pickling green vegetables in a saucepan

In villages, they usually pickle the crops in barrels and keep them in the cellar. It is difficult for a city dweller to cope with this task, so one should proceed from the conditions of the apartment. You can easily pickle unripe fruits using a regular saucepan. This method has its advantages and disadvantages.

The advantages of this salting include:

• ease of preparation: even a novice housewife can handle the job;
• variety of recipes;
• speed of preparation: pickles will be ready in a couple of weeks, and according to some recipes – in a few hours;
• rich taste and aroma, like barrel preparations;
• The cold salting method preserves all the beneficial properties of the crop.

One of the disadvantages is that such pickles are stored only in a cool place. If there are a lot of them, then it is necessary to equip a suitable room.

Features of salting tomatoes in a bucket

Canned tomatoes are not as tasty as they are in a barrel or bucket. This is explained by the fact that when canned, vegetables taste the same, but when pickled, tomatoes have a different taste.

Thanks to the fermentation process, tomatoes can be consumed at various stages of their pickling. Initially, they are lightly salted, after which their taste begins to gain momentum, becoming sharper and more vigorous.

The cold cooking method is considered very popular. But all housewives have time to make hot brine, and with this method the tomatoes turn out no worse.

In addition, pickled vegetables retain a greater amount of nutrients than cooked ones. In addition, you can salt a large number of tomatoes in a bucket, but such a container takes up little space.

Selection of tomatoes for pickling for the winter

You can salt any variety of tomatoes and any color in a bucket - brown, red, green. You can even use cherry tomatoes, but you will have to take smaller containers for them. Many people use the “Slivka” variety for pickling. These tomatoes are very popular and contain a large amount of dry matter, so they are ideal for any type of processing - pickling, pickling and canning.

You should pay attention to this point - there should be no white core inside the vegetables, otherwise the pickling will not be of such high quality and tasty. It is also necessary to remember that red tomatoes turn out soft, but green ones do not lose their hardness even in the last stages of pickling, and they will taste no worse than brown or red ones

The basic rule is that you cannot mix all types of tomatoes in one container. If during preservation it looks interesting and beautiful, and the difference in taste will be practically unnoticeable, then with pickling the situation is the opposite.

Brown, red and green tomatoes have different cooking times. The end result of this salting is very strange, and the difference in taste is too noticeable.

Recipe for cold pickling tomatoes in a bucket

It is quite difficult to catch the line separating fermentation and pickling. Salting is the storage of food in a salty solution, and fermentation is something between preservation and pickling, carried out using biological acids.

A large number of recipes have signs of both fermentation and pickling, so there is no fundamental difference in preparing tomatoes in these ways.

For this recipe you will need:

• tomatoes (their quantity is determined based on how many vegetables can fit in the bucket);
• sugar (for 3 kg of tomatoes 1 tbsp is needed);
• salt (use 2 tablespoons per 1 liter of water);
• greenery;
• chilli;
• head of garlic;
• peppercorns.

Wash peppers and tomatoes under running water, setting aside overripe or wrinkled vegetables. It is not recommended to salt them, but this is an ideal product for adjika or ketchup. As greens you can use dill, parsley, celery, cherry leaves, bay leaves, horseradish, currant leaves.

The greens, except for the leaves, are chopped very finely and placed on the bottom of the bucket, covering it completely. Add bay leaves, black peppercorns and allspice. Cut the chili pepper into pieces.

Start preparing the brine. A bucket with a volume of 10 liters will require about 5 liters of brine. The required amount of salt is dissolved in water and poured into a bucket. Place a wooden circle on top, apply pressure and cover with a napkin.

The tomatoes must stand for several days at room temperature for the fermentation process to occur, after which the bucket is put in a cold place.

A simple recipe for pickling green tomatoes in a bucket for the winter

For this recipe take:

1. Bucket of green tomatoes.
2. Bay leaf.
3. Head of garlic.
4. Horseradish root and leaves.
5. Peppercorns.
6. Parsley, dill, basil.
7. Currant and cherry leaves.

To prepare the brine, take two glasses of salt per 10 liters of water, a glass of mustard powder, sugar and 12 Aspirin tablets. Cherry and currant leaves are placed in boiling water, and after 10 minutes they should be removed. Salt and sugar are added to the liquid, and as soon as the water has cooled, mustard powder is poured into it.

Peel the horseradish roots and cut into cubes. Peppers, herbs and garlic cloves are placed at the bottom of the bucket. Then tomatoes are placed, and to give the pickling a piquant taste, pieces of horseradish and garlic are sprinkled on top.

Pour the cooled brine over the tomatoes, cover the bucket with a lid and send it to a cool place. To prevent them from floating up, a pressure should be installed on the lid. After two weeks you can take a sample. Thanks to this recipe, the tomatoes turn out incredibly tasty.

Recipe for lightly salted green tomatoes with horseradish and grape leaves

In the summer we got acquainted with recipes for harvesting grapes. This is because there are several types of grapes growing in the garden near the house. Homemade grapes are very tasty and aromatic. You can’t expect such qualities from a store-bought product. So, is it good to prepare green tomatoes with grape leaves? Let's try.

What you need for the recipe:

• green tomatoes – 3.5 kg;
• garlic – 4-5 cloves;
• dill flowers - 1 medium umbrella;
• horseradish leaf – 1 pc.;
• grape leaves – 3-4 pcs.;
• black peppercorns – 4-5 pcs.;
• salt – 3 tbsp. l. coarse salt per 1 liter of water;
• sugar - to taste (some people cook without sugar at all, I always add).

How to cook lightly salted tomatoes step by step:

1. Rinse small tomatoes thoroughly in cold water. Separate all the stems. Do not take rotten or wrinkled tomatoes under any circumstances. They will completely ruin the snack.
2. In the recipe, use an enamel or stainless steel pan. Place the spicy ingredients on the bottom. These are cloves of garlic, dill, half of grape leaves and half of a large horseradish leaf. Sprinkle in black peppercorns. Add chili here if desired. If you have chili on hand, great. But don’t buy hot peppers specifically for this recipe.
3. Next add half the tomatoes. Place the remaining spicy foods (spices, leaves), except sugar and salt, on top. Place the remaining tomatoes on top.
4. Prepare the brine. Pour water into a saucepan or other pan. For a liter of water, take 3 tablespoons of salt and one spoon of sugar. This recipe will require 2.5 liters of water. Therefore, the proportions are not difficult to calculate. You will need 7.5 tablespoons of salt, 2.5 tablespoons of sugar. Boil the brine. Pour into tomatoes. I suggest covering the tomatoes with large grape leaves on top.
5. Cover with an inverted plate. Put down the oppression. All tomatoes must be immersed in brine.

Interesting! This recipe is also suitable for pickling larger green tomatoes. But they will have to be cut into halves or quarters. You can also add salt in jars.

Keep the pan with pickling for 3 days on the kitchen table. To keep it out of the way, move it to another table or somewhere else. Next, store the pan in the refrigerator. After 3 days of infusion, taste the appetizer.

Pickled tomatoes in slices, quickly salted in a jar a day before

Now I present to your attention another video from the YouTube channel. Now you can safely press the button and enjoy watching, because when you see and listen at the same time, you remember it faster. And there’s nothing difficult, because this simple recipe is so universal that you can pickle cucumbers or zucchini this way.

On my own behalf, I can add that only make such an appetizer in small proportions, because the longer it sits, the saltier it becomes, that is, the lightly salted taste is lost. And it’s better to take a plastic or glass food container with a lid instead of a jar. Still, it’s more convenient to cook in it!

In order to enhance the preservation process, you need to cut the tomatoes into slices or circles, then they will be ready faster. And if you leave them warm, you can try them in just one hour. Here’s a little trick, and it’s clear that the smaller the piece, the correspondingly less time it needs to marinate.

How to pickle green tomatoes, taking into account the characteristics of unripe tomatoes

To make the dish not only tasty, but also absolutely safe for health, you need to act according to the tips below.

Green tomatoes can become hazardous to health if the rules of preparation and selection of tomatoes are neglected.

How to choose the right size of green tomatoes for pickling for the winter

We use only unripe tomatoes of medium size or larger for pickling. There should absolutely be no small fruits. They contain a high content of solanine - for our body this is a real poison.

Tomatoes should not just be unripe, but underripe. We don't want to end up in the hospital with poisoning, do we?

Medium and large fruits contain a small amount of solanine, and if you want to be completely safe, leave the tomatoes in salted water for several hours.

How to choose a container for salting green tomatoes

If your family is large, then the best choice would be a barrel in which you prepare the pickles. Barrels can be plastic. However, be aware of the labeling - there is potentially dangerous plastic.

When harvesting in an oak barrel, be sure to scald it before work.

An excellent solution would be to place salted tomatoes in a plastic bag in a barrel.

It is more convenient to make pickles in batches of 10 to 20 kg. You can salt in ordinary glass jars. During the preparation process, metal enamel containers, plastic basins and glassware are used.

How to prepare a standard brine for green tomatoes: step by step creating winter taste

A standard simple brine is made from sugar, salt and water. For 1 liter of water take 2 tbsp. l. salt with a slide and 1 full tbsp. l. Sahara. Based on the amount of brine you need, fill the pan with water, add preservatives and bring to a boil. After a couple of minutes, remove the brine from the heat and leave to cool. The brine ready for the canning process should be at room temperature.

How to pickle green tomatoes for the winter to extend the shelf life of the pickling

The most important condition for extending shelf life is a constant cool temperature. Any serious jump in air temperature can ruin all your efforts. We recommend adding a small sprig of bird cherry to the container when salting - it will miraculously not only extend the shelf life, but also add a special flavor and aroma. Before adding the twig, soak it in boiling water for 5-6 minutes.

How to store salted green tomatoes for the winter

Green tomatoes are stored in the cellar or refrigerator. If your apartment has a cool, dark place away from heating devices, then that will also work. The main thing is to avoid temperature fluctuations. But if your place is too warm, then try pouring the brine over the tomatoes twice, and the first time it should be hot, and the second time it should be boiling. After this, the cans are immediately rolled up.

If you do everything correctly, a very tasty dish awaits you in winter.

Georgian salted green tomatoes

recipes for preparing green tomatoes based on Georgian motifs ; I have already introduced you to them on a separate page. Here I offer a great version of salad with walnuts.

We take:

• Unripe fruits – 2 kg.
• Carrot.
• Onion – 500 gr.
• Salad pepper – 12 pcs.
• Garlic – 4 cloves.
• Walnut kernels - a glass.
• Tomato juice (unsalted) – liter.
• Ground red pepper, saffron, suneli hops - a small spoon each.
• Sunflower oil.

How to cook:

1. Rinse the green tomatoes and cut into thin slices. Sprinkle with salt and leave to steep for 3 hours.
2. At the same time, fry the onion cut into small cubes in a frying pan.
3. Chop the carrots into thin strips and fry with the onions.
4. After 5 minutes, add the bell pepper pulp, cut into strips. Simmer the vegetables over low heat for about 10 minutes.
5. Pass the garlic cloves through a press to puree.
6. Crush the nut kernels using a mortar.
7. Pour tomato juice into any vessel, season with the seasonings specified in the recipe, stir well.
8. Place tomatoes, fried vegetables in a bowl, add nuts and garlic. Fill with tomato mixture. Add some salt.
9. Keep the workpiece on the table for about 15 minutes. then divide into jars.
10. Sterilize the Georgian salad within 20 minutes from the moment the liquid boils in the pan.
11. Then roll it up, cool it upside down, and transfer it to a cold room for winter storage.

A simple recipe from grandma

Often the culinary masterpieces of our ancestors amaze with their unsurpassed taste. In addition, even an inexperienced young housewife can prepare such a dish. Consider a simple recipe for pickling green tomatoes in a wooden barrel or bucket.

Ingredients needed:

• tomatoes (7 kg);
• salt (300 g);
• white sugar (200 g);
• water (5 l);
• laurel;
• black pepper (powder);
• mint (several branches);
• cherry and currant foliage;
• parsley;
• dill.

The greens and foliage are thoroughly washed and sprinkled with spices. A layer of herbs is placed at the bottom of a wooden barrel or enamel pan, and tomatoes are placed on it. The ingredients are alternated until the container is completely filled.

Salt is diluted with water and poured over the vegetables, completely covering the top ball. Install oppression. They are taken to a dark basement for 4 weeks, periodically washing off the mold that has formed.

Green fruits in tomato sauce

When not only green, but also red tomatoes remain in the garden, they are reunited into an exquisite dish.

For preparation you will need the following components:

• green and red fruits;
• granulated sugar;
• salt;
• ground cinnamon.

Juice is made from ripe tomatoes in the traditional way. Add salt, granulated sugar and cinnamon. Boil for another 5 minutes. Green fruits are placed tightly in sterile jars. Pour in hot juice and cover with regular lids. After 10 days, the snack is ready.

We looked at the most interesting recipes for preparing cold salted green tomatoes at home. Each of them has a unique set of products. Thanks to this, vegetables have excellent taste. Let's meet winter with original preparations.

Cold salted green tomatoes: a timeless “classic of the genre”

An important aspect of cooking is preparing the fruit. They are sorted by external features and size. Vegetables of the correct shape with clean, thin skins that are free of damage and stains are suitable. They should be medium in size with firm flesh and weigh approximately 100 g.

Sweet varieties “Pink Honey”, “Honey Drop” and “Tsar Bell” are suitable for pickling.

The classic version of preparing salted green tomatoes in a cold way includes the following ingredients:

• unripe fruits of the same size;
• coarse salt;
• dill;
• parsley;
• black currant foliage;
• Bell pepper.

Green tomatoes are thoroughly washed under the tap and wiped with paper napkins or dried on the table. Parsley, dill, currant leaves and capsicum are cut into pieces.

Green tomatoes are placed tightly in steamed containers. Each layer is sprinkled with chopped herbs.

Cold purified water is poured into the pan. Add salt and stir until it is completely dissolved. The resulting cooled liquid is poured into jars of tomatoes and covered with a nylon lid. The blanks are taken to a cool room for about 20 days. The finished product is served with intoxicated appetizers and main courses.

Seasoning lovers add cloves, basil and cinnamon to the brine.