Pickled green tomatoes in barrels and in jars: photos, delicious recipes for the winter at home, as well as storage rules Russian farmer

Any pickled vegetable is beneficial for the human body. Cabbage or tomatoes are often used for pickling. The latter, mostly in an unripe form, since they are dense, do not fall apart when salted, come out very tasty, you will just lick your fingers. It is better to prepare such a snack in the summer or early autumn. During the cold season, it will cope well with colds and diversify boring, everyday lunches and dinners. Below I will give a list of very tasty recipes for pickled green tomatoes in jars and in a saucepan.

What is this process?

Fermentation is one of the ways to prepare crops , berries and fruits for the winter, as a result of which, in the process of physical and chemical factors, lactic acid appears, which is a natural preservative. Green tomatoes are fermented in brine (whole or in pieces), or in personal juice (they are crushed, chopped, chopped), table salt is added, and under the influence of lactic acid bacteria, the fermentation procedure (fermentation) occurs.

Salt is not considered an important ingredient; it affects the taste and inhibits the development of pathogenicity. Salt for brine is taken in a volume of 5% of the liquid, and for fermentation in personal juice in a proportion of 1.5-2% of the volume of vegetables.

Pickled green tomatoes in a saucepan

Green tomatoes can also be fermented in a saucepan. It is important to completely follow the cooking recipe.

What ingredients will you need?

To pickle tomatoes in a saucepan you need to prepare:

List of components	Product Description	Weight/quantity
Green tomatoes	Select small, small-sized tomatoes from dense varieties. The tomatoes need to be washed and the stem cut out.	1 kg
Chilli	You will need a fresh pod of hot pepper. It needs to be washed in cool water and dried.	½ pepper
Fresh dill	Use dill sprigs without stems	10-15 g
Laurel leaves	The leaves can be slightly crushed to make the tomatoes more flavorful.	2 pcs.
Garlic cloves	The cloves need to be peeled and chopped with a knife.	3 pcs.
Black pepper	Required in the form of peas	8 pcs.
Salt	For canning	30 g
Granulated sugar	—	20 g
Water	Drinkable or distilled	1.5 l

If desired, you can add currant or horseradish leaves. They will help maintain the density of the tomatoes.

Step-by-step cooking process

The sequence of pickling green tomatoes follows the following steps:

Tomatoes need to be pierced with a fork in 2-3 places so that they are saturated with brine faster and better.
Place the prepared tomatoes in a saucepan (covered with enamel).
Next, in a separate pan you need to boil water and cool it to about 50 degrees.
Place all the spices in the water. Stir the ingredients until the granulated sugar and salt dissolve.
Wait until the brine cools to 20-25 degrees.
Carefully pour the brine over the tomatoes. Cover the pan with a lid and keep the contents warm for about 2 days.
After this, the pan must be placed in a cool place for 5-7 days.

The readiness of a tomato can be assessed by the brine. It will become cloudy. After this, tomatoes can be consumed as a snack or in soups and salads.

How to choose a vegetable?

Slightly brown and dense tomatoes are best used for pickling. Very green ones are also suitable. Most often in recipes, the variety of oblong tomatoes that look like plums is used for fermentation, since they are hard and will not lose their shape. It is better to use tomatoes of the same type. You should not put multi-colored tomatoes, as well as ripe and unripe ones, in one jar.

Important! There should not be a white core inside the vegetable.

Benefits and harms

Pickled tomatoes contain many minerals and vitamins. The main quality of this vegetable is that it contains lycopenes. They help with cancer.

Pickled tomatoes will retain essential elements for humans, such as:

Iodine.
Zinc.
Iron.
Potassium.

Pickling will help preserve a large amount of vitamins in tomatoes for the winter. Quite a low-calorie product. They fit perfectly into the diet of people who are on a diet.

Note! Tomatoes contain a lot of salt - this can lead to water retention in the body.

This vegetable also contains fiber - fiber improves digestion. Kills the effect of alcohol on the body.

People who are on a salt-free diet should not eat tomatoes.

Cooking instructions

With garlic in a barrel

So how to cook it? Ingredients for the most delicious recipe for pickled green tomatoes with garlic for the winter:

20 kilograms of tomatoes.
1 kilogram 800 grams of salt.
10 cloves of garlic.
Hot pepper to taste or one piece.
Horseradish – 10 sheets.
10 sprigs of tarragon (tarragon).
30 black currant leaves.
30 cherry leaves.
50 grams of dill seeds.
15 liters of water.

In addition to products, you must have:

Barrel with a volume of 30 liters.
Running water.
A three-liter jar or other container to dissolve the salt.
Cloth or gauze.
Plate.

Brine ingredients:

15 liters of water.
0.9 kilograms of salt.

How to quickly prepare pickled green tomatoes:

First you need to wash the tomatoes, wash and peel the garlic. Wash the spices and dill inflorescences. Wash a 30 liter barrel with cold water.
Layer vegetables:
Second layer: place vegetables very close to each other.
Third layer: half a horseradish leaf, half a clove of garlic, two blackcurrant leaves, two cherry leaves, one tarragon branch, a strip of hot pepper.
Fourth layer: tomatoes.
The next layers are laid out as the third and fourth layers.
Next, fill the tomatoes with brine.
Cover the barrel with a cloth.
Place a plate on the fabric.
Cover the plate with cling film.
Close the barrel with a lid.

On a note. The barrel should be in a cool place. If the temperature in this place is like a refrigerator, the tomatoes will be ready in 14-21 days.

Watch the video on how to make pickled green tomatoes in a barrel. Chef's recipe:

In banks

So, let's look at how to ferment green tomatoes in jars.

Below are the necessary ingredients for preparing pickled green tomatoes for the winter in jars that taste like barrel ones:

Parsley.
Large head of garlic.
Three tablespoons of salt.
Dill.
Horseradish leaves.
Water.
Tomatoes for a three-liter jar.
Celery stalks.

Cooking method:

Chop the greens and place them on the bottom of a sterilized jar.
Peel and divide the garlic into cloves and flatten each clove with a knife.
Spread the garlic evenly over the bottom of the jar.
Boil a liter of water with salt.
Let the water cool slightly and pour over the greens.
Wash the tomatoes and transfer them to a jar.
Pour cooled boiled water into a jar of tomatoes and close with a nylon lid.
Place the jar in a cool place and after 20 days the tomatoes will be ready.

From the video you will learn a recipe for fermenting green tomatoes in a jar:

Recipe with sweet peppers under a nylon lid

Another option for pickled green tomatoes, which are perfectly preserved all winter under a nylon lid in the refrigerator. They turn out incredibly tasty, slightly spicy. Additional ingredients also include garlic, herbs and bell pepper; there is no vinegar, which makes the preservation healthy. I have given the quantity of products for 3 liter jars.

green tomatoes, small size – 4 kg;
parsley, celery - 5 branches each;
4 sweet peppers;
1 hot pepper;
6 garlic cloves;
water – 2.5 l;
salt – 120 g.

I squeeze the peeled garlic cloves through the garlic cloves, wash the greens, chop them, remove the stalks from the peppers, wash the sweet ones from the seeds, leave the spicy ones with the seeds and cut them into small squares.
I combine everything in a cup and stir.
Dissolve salt in water and boil over moderate heat.
I wash the tomatoes, make an incision near the stalk, cutting it out and removing the pulp.
I put the filling into the resulting hole.
I put the stuffed tomatoes in steamed jars.
I fill it with hot brine, close it with a nylon lid, and leave it to cool on the table.
I place the containers with pickling in the refrigerator for storage.

Advice! If the tomatoes are slightly brownish, then it is enough to keep them for only 5 days before eating, in the case of denser, green ones - up to 10 days.

Quick Recipes

With hot pepper

Let's look at one of the best recipes for pickled green tomatoes for the winter. Ingredients for a two-liter jar:

8 tomatoes.
Dill.
Parsley.
One hot pepper.
30 peppercorns.
Three bay leaves.
Four cloves of garlic.

Ingredients for one liter of brine:

One liter of boiled water.
One tablespoon of salt.
Two tablespoons of sugar.

Cooking method:

Divide the tomatoes into two slices and chop the garlic.
Place half of the following on the bottom of the pan: garlic, bay leaves, herbs, pepper, peppercorns.
Place the tomatoes close together in the pan.
Prepare the brine by mixing water, salt and sugar and boiling.
Pour out the hot brine and add the remaining greens.
Place a plate on top of the tomatoes and a jar of water on the plate.
Cover everything with gauze and place in a warm room for 48 hours.

With cherry and greens

Ingredients:

One kilogram of cherry tomatoes.
One liter of water.
33% of a bunch of dill.
33% from a bunch of parsley.
33% from a bunch of cilantro.
Four peppercorns.
Two carnations.
Four cloves of garlic.
One bay leaf.
Salt as desired.
One tablespoon of sugar.
Four tablespoons of lemon juice.

Cooking method:

Wash the tomatoes and pierce each with a toothpick.
Prepare the brine. To do this, salt boiling water, sugar, add lemon juice, bay leaf and pepper. The water should boil for five minutes.
Place tomatoes with garlic and herbs into a jar. Pour the marinade into the same jar. Close and leave in the room for 24 hours.
Place in the refrigerator overnight and they will be ready by morning. They don't last long.

Photo

Check out the photos of pickled green tomatoes for the winter below.

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:

Components	Recommendations for choosing products	Weight/quantity
Green tomatoes	Small unripe tomatoes from dense varieties are used. The tomatoes need to be washed and the stem removed.	5 kg
Heads of garlic	The garlic heads need to be disassembled into cloves and peeled. After this, the garlic cloves need to be cut into 2 parts.	2 pcs.
Horseradish leaves	The leaves need to be washed from dirt and torn into 2 parts with your hands.	5-7 pcs.
Fresh dill	Dill sprigs need to be separated from the stems and washed	100 g
Mustard	Required in powder form	50 g
cherry leaves	Cherry leaves need to be rinsed in water	20 pcs.
Salt	For pickling	160 g
Granulated sugar	—	180 g
Water	Distilled	3 l

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:

The container for preparing the workpiece should be washed and rubbed with dry mustard.
After this, you need to put ½ of the cherry leaves, horseradish and dill sprigs on the bottom of the container.
Next, you need to lay out the tomatoes and lay out the garlic and the remaining spices and herbs.
Dissolve granulated sugar and salt in water. Pour brine over the contents. It should completely cover all components.
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.

Problems and difficulties

For greater effect, the tomatoes are cut into pieces and fermented in this form.
There is no need to worry about using a lot of salt when fermenting tomatoes: thanks to the skin, the tomato will take as much salt as it needs.
Green tomatoes can also be stuffed with herbs and spices, cut in half.
Salted tomatoes should be stored at a temperature of 1 to 6°C in the refrigerator or cellar.
If such conditions do not exist, salted tomatoes can be preserved. This is how it is done. 3-5 days after the start of fermentation, the brine is drained, and the tomatoes and seasonings are washed with hot water and placed in clean jars. The brine is brought to a boil. After which the tomatoes are filled with brine, sometimes repeatedly (pasteurization process), and rolled up.
To prevent the product from turning sour and moldy, mustard powder must be diluted with vodka and poured into the brine. You can also place a cloth soaked in vodka or a cloth sprinkled with mustard on top of the tomatoes.

Sunset in Georgian

Green tomatoes of milky ripeness, pickled with herbs in Georgian style, are very tasty.

3 kilograms of green tomatoes of milky ripeness
100 grams of hot pepper
large head of garlic
bunch of dill
the same amount of leaf parsley

How to cook in Georgian:

We cut the washed tomatoes in the center, but not all the way. They should open up like a book.

For the filling, twist the peppers with garlic, combine with chopped herbs, add a little salt and sugar. We open each fruit, sprinkle the cut with salt, spread the filling, and connect both halves.

Place the stuffed fruits tightly in a saucepan, cover with a plate, and place a weight. It should be twice as heavy as vegetables.

Leave the container in a warm place for four days. During this time, a lot of liquid will be released in which the fruits will ferment.

To store the fruits, transfer them to jars. Strain the brine. If the appetizer does not last long, then simply fill the spicy tomatoes with strained brine, cover with a nylon lid and lower them to the basement.

For longer storage, pour boiling brine over the fruits, seal them, and cover the seals with a blanket. After cooling, we lower the canning into the basement.

How else can you save for the winter?

Fresh tomatoes generally do not last long. Brown tomatoes will last longer. You can store it in the refrigerator, here you can easily maintain the required temperature. But here they should be stored for no more than 120 hours.

Pickled tomatoes are one of the most delicious snacks in our country. This appetizer will decorate any table and delight guests and household members. It is best to ferment tomatoes in barrels and store them in the cellar. If you do not have a cellar, then you can ferment green tomatoes at home in a regular jar of any size. In such barrels you can ferment not only tomatoes, but also other vegetables and fruits.

Snack tomatoes with celery

To add variety to the winter cellar, I offer the following recipe. Here, the vegetable is stuffed with a mixture of fresh parsley, salt and celery, which gives an excellent, memorable aroma. It is also prepared without vinegar, simple and easy. They turn out excellent, with a crispy structure. From these ingredients and the finished product, I got 2 three-liter jars.

4 kg of green tomatoes;
12 sprigs of parsley, celery;
chili pepper;
6 cloves of garlic;
3.5 tbsp. spoons of salt;
allspice – 8 peas;
4 leaves of horseradish;
4 cherry leaves.

I rinse and chop the celery and parsley.
I cut the garlic cloves into slices, cut the chili peppers along with the seeds into small pieces.
I mix the greens with salt.
I throw washed horseradish leaves, cherries, and peppercorns into steamed jars.
I make small cuts on either side of the washed tomatoes, stuff them with filling, and stick a slice of garlic and a piece of hot pepper on top.
I compact it into jars.
I fill it with cold water and leave it covered for 10 days.
I store the prepared snack in the refrigerator.

Advice! If you wish, you can also add ground black pepper or any seasoning to the greens. Garlic, if you want, add more than the specified amount.