As a rule, in the fall, many housewives are tormented by the question of what to do with tomatoes that do not have time to ripen and will soon begin to spoil. Most often, unripe tomatoes are simply thrown away. Many people don’t even realize that green tomatoes can be used to make delicious snacks that will appeal to even avid gourmets.
Ferment green tomatoes with garlic, herbs and hot pepper. The delicacy will be ready in a few days. These quick-cooking pickled green tomatoes without vinegar can be consumed immediately or gradually, because they can easily be stored in the refrigerator or in the cellar for the winter for several months.
It is best to use milk tomatoes with a light top. You can also cook it from brown tomatoes. They are, however, softer and do not last as long.
Preparation time – 4 days
Number of servings - 8
Delicious and simple recipes for pickling green tomatoes
The most popular among housewives is barrel pickling of green tomatoes. Of course, not everyone has a wooden barrel at home, so you can use a bucket or a large saucepan instead. And if there are very few tomatoes, then it is better to salt them in a three-liter jar. They will taste the same as in a wooden barrel.
Salted green tomatoes without vinegar
This snack is soft and does not contain ingredients that irritate the stomach.
Ingredients:
- green tomatoes - 3 kg;
- cherry leaves - 5 pcs.;
- parsley, dill - 1 bunch each;
- garlic - 6 cloves;
- cumin - 10 g;
- salt - 100 g;
- sugar - 130 g;
- bay leaf - 3 pcs.;
- water - 1.5 l;
- black pepper - to taste.
Homemade pickles
Preparation:
Place cherry leaves, dill and parsley on the bottom of the prepared container, and then place the tomatoes on top. Add bay leaf, black pepper, cumin and garlic.
To prepare the brine, add salt and sugar to 1.5 liters of water and boil. Pour the resulting brine over the vegetables, cover the container with a lid and place in a dark, cool place for 2 weeks.
For reference! In this recipe you can use not only green, but brown and slightly pink fruits.
Salted tomatoes with mustard
The cooking method was popular back in Soviet times. You can store these pickles on your apartment balcony or loggia, so the snack will always be at hand.
Ingredients:
- tomatoes - 3 kg;
- mustard powder - 50 g;
- allspice - 10 peas;
- horseradish leaves - 5 pcs.;
- cherry leaves - 5-6 pcs;
- garlic - 1 head;
- black pepper (peas) - 5 pcs;
- water - 2 l;
- salt - 80 g;
- sugar - 110 g.
Preparation:
Wash the tomatoes and arrange them in layers along with the herbs. Then prepare the brine: combine water, sugar and salt, bring to a boil, pour over the vegetables.
Set the pressure, cover with a lid and leave for 5 days.
Recipe for green tomatoes with mustard
Recipe No. 1
Ingredients for 3 3-liter pans:
- Water – 1l;
- Medium sized tomatoes - appropriate quantity;
- Sugar – 200 g;
- Vinegar 9% - 100 g;
- Salt – 2 tbsp;
- Greens and garlic - to taste.
How to pickle tomatoes
- The recipe involves stuffing the fruit with garlic, so it’s worth starting with that. We make small cuts on the tomatoes, into which we insert thin pieces of garlic, usually 2-3 pieces are enough. Put it in a saucepan.
- Mix water, sugar, vinegar, salt and herbs. Bring to a boil and pour into a container. The product will be ready for use after 4-5 days.
Features of pickling green tomatoes in a pan
Pickling green tomatoes in a saucepan is not much different in its technology from pickling, for example, in a wooden barrel or jar. You can pickle tomatoes with any set of ingredients, it all depends on personal taste preferences. If the family and household members like spicy dishes, then add pepper; if they are spicy, add dill and garlic.
Fruits for pickling are chosen that are firm and have a slightly yellow side (such vegetables contain less harmful acid from corned beef). They must be elastic, but if there is a crack or dent, it must be cut out.
Important! If there are no fruits with a yellow side, then you should pickle the tomatoes according to the recipe using vinegar, it perfectly neutralizes corned beef.
The steps for pickling tomatoes in a saucepan in all recipes are as follows:
- They carefully sort through the tomatoes, selecting only good and elastic fruits.
- The brine is prepared only according to the amount of water, salt and sugar specified in the recipe.
- Prepare all the other ingredients needed for pickling.
- Everything is laid out in a saucepan in layers, filled with brine and placed in a cool, dark place for the number of days indicated in the recipe.
Worth knowing! Store cooked tomatoes in the refrigerator.
Salted green tomatoes in a pan
Recipe No. 2 – cold pickling.
This cooking method helps the fruits better retain vitamins and not lose their elasticity.
Ingredients per liter of water:
- Green tomatoes - appropriate amount;
- Sugar – 1 tbsp;
- Salt - 2 tbsp;
- Pepper – 6 pods;
- Garlic, spices, herbs - to taste.
Cold Canning Recipe
- Place garlic on the bottom of the pan, then tomatoes, on which it is advisable to make tiny cuts or holes; this way they will be better salted. Add various herbs and spices on top; At the same time, garlic and hot pepper should be cut into pieces.
- To make brine, take cold boiled water and dissolve the salt in it. Pour into a saucepan.
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.
Recipe No. 4
Ingredients for 1 liter of water
- Tomatoes – 500 g
- Garlic – 6 medium cloves
- Chili pepper - half a pod
- Salt – 2 tbsp
- Dill seeds - 4 tbsp. spoons
- Peppercorns – ½ tbsp
Recipe for pickling green tomatoes
- Place dill, pepper and garlic in a saucepan. Cut the tomatoes into two parts (or into 4, depending on the size). Place in a saucepan, leaving about 6-7 cm on top.
- Mix water with salt and vinegar. Bring to a boil. Make sure all the salt has dissolved.
- Pour the prepared brine over the tomatoes and cover with a lid. As soon as they cool down, you can put them in the refrigerator; after 3 days they will be ready.
Instant recipe with mustard and horseradish
It will take a maximum of 5 days to prepare green tomatoes according to this recipe.
Ingredients:
- green tomatoes - 1 kg;
- garlic - 1 head;
- sugar and salt - 2 tablespoons each;
- water - 2 l;
- add allspice, horseradish leaves, hot pepper and dill to taste.
The tomatoes remain whole, the pepper is cut into slices, the garlic is sliced.
Preparation:
Place herbs, garlic, peppers and tomatoes into the prepared container. To prepare the brine, add sugar and salt to boiled water and pour over the fruits.
Set pressure and leave to marinate at room temperature for 4 days. After the time has passed, transfer the tomatoes into jars, cover with plastic lids and take them out into the cold, for example, onto the balcony.
New Year's Salad
Using this recipe, it’s quite easy to prepare green tomato salad for the winter without vinegar. The dish turns out so beautiful and delicious that it is quite worthy to be a decoration on your New Year's table.
Prepare:
- Green tomatoes – 6 kg;
- Green apples – 2 kg;
- Onions – 1 kg;
- Sweet bell pepper, preferably red and orange - 1 kg;
- Carrots – 2 kg;
- Salt – 100 grams.
All vegetables with apples are washed and cleared of seeds. Tomatoes are cut into thin slices - they will retain their shape due to the density of the unripe fruits.
Peppers and carrots are cut into strips, and apples into thin half-slices. All components are mixed well with salt in a separate bowl. Then cover them with a towel and leave them for about 6-8 hours in a warm room. You can leave it overnight.
During this time, a brine from vegetable juice is formed in the vessel. You will use it last when seaming. The next step is to prepare a large deep frying pan and a cauldron. Pour two glasses of any vegetable oil into it, heat it up and add green tomatoes, peppers, apples and carrots without brine to the oil with a slotted spoon. Pour one glass of granulated sugar on top of everything and mix. Bring to a boil.
During this time, prepare sterile jars, preferably small, about one liter. Place the mixture of vegetables and apples in jars and fill with brine. Finally, jars of salad must be sterilized for about 20 minutes and only then rolled up.
You can store this tomato preparation in a normal room, not necessarily in the cold.
Methods for storing salted green tomatoes
Salted green tomatoes for the winter, without prior heat treatment, are stored in the refrigerator for no more than six months. If the pickles become moldy or the brine begins to become cloudy, you need to drain it and transfer the fruits to clean jars, but do not pour them in. You need to cover the jars with nylon lids, this is the only way the pickles will not disappear for some time.
Storing pickles
If there are a lot of green tomatoes left in the garden and they won’t fit in the refrigerator, then you should roll them into jars. To do this, the container is first heat-treated and the tomatoes with the necessary ingredients are placed. Everything is poured with boiled water for 15 minutes, after which the water is drained and refilled with boiled brine. The jars are rolled up, turned upside down and after 12 hours put away in the pantry. These pickles can be stored for up to 2 years.
Thus, by following these recipes, you can save unripe crops and diversify your winter diet. With proper use of ingredients and adherence to cooking technology, pickles turn out piquant, spicy and very tasty.
Description of preparation:
Preparing green tomatoes is not the most popular topic in cooking.
But if you use proven canning recipes, you can make a wonderful winter treat from them. I suggest preparing them in jars without vinegar. Such tomatoes can be an excellent addition to your daily diet, or a savory snack for the holiday table. They can also be successfully used for making salads. Main ingredient: Vegetables / Tomato / Green tomatoes Dish: Preparations / Preservation
To help the housewife prepare green tomatoes for the winter
Fresh, fleshy tomatoes are among the popular vegetables. By consuming delicious fruits in summer and autumn, including vegetable berries in the daily menu, we saturate the body with vitamins and microelements, thereby strengthening our health. Autumn gives way to winter - a time when many families' main diet includes vegetables prepared with their own hands. Tomato preparations are tasty and, importantly, healthy if prepared correctly.
Despite the obvious health benefits of tomatoes, there are restrictions on the consumption of vegetables, which are essentially considered berries. Unripe tomatoes contain solanine, which is why eating fresh vegetables in large quantities is dangerous to health. But scientists have discovered a high content of solanine in the stems and leaves of nightshade plants.
Unripe fruits that have undergone heat treatment, as well as fermentation, salting and canning, become a safe product for a healthy person. For people with diseases of the gastrointestinal tract, excessive consumption of nightshade vegetables, which contain oxalic acid, can cause heartburn and discomfort.
You should eat tomato snacks with caution if you have kidney or gallbladder diseases. In order not to harm the body by consuming green unripe tomatoes, they must be prepared correctly, following the instructions in the recipes.
