Salted green tomatoes for the winter

Green tomatoes, salted for the winter, are an old tradition of our people, which initially developed out of necessity. But then people realized that the snack was much better, and since then dozens of recipes for canning at home have appeared. If the tomatoes in your greenhouse just can’t stop, they keep producing and producing new fruits, which it is clear that they will never turn red, take into account the suggested pickling recipes.

You can deliciously salt tomatoes for the winter in jars, buckets, pans, barrels. There are two harvesting methods - cold and hot. But in any case, the appetizer will be without vinegar, with garlic, herbs, herbs and seasonings.

Spicy salted green tomatoes with garlic and herbs (like barrel ones)

Crispy tomatoes, moderately spicy, you can’t tear yourself away from this snack. Several more options for barrel salting can be found on a separate page.

Take:

Green tomatoes.
Horseradish leaves.
Cherry leaves.
Sprigs of dill.
Garlic.
Salt – 2 full large spoons per 1 liter of water.

For reference: A 10 liter enamel bucket took 5 liters of brine.

Step by step recipe:

Rinse tomatoes and herbs. Peel the garlic and cut into slices.

Cut a hole in each vegetable where the stalk should be.

Add a piece of garlic.

Start filling the bucket. Place a bed of leafy greens underneath. Place garlic-stuffed tomatoes in an even layer on top. Cover with a layer of dill and leaves, throw in the remaining garlic. And put the vegetable stock back in.

Stack until the tomatoes are gone.

If you like spicy snacks, add a few hot chili pods.

Make the top layer of greens.

Make the brine. To do this, pour cold water into any container (you can even from the tap if you trust the quality). Add salt at the rate of two tablespoons for every liter of brine. Stir until the crystals disperse. As a rule, coarse table salt has a dirty residue. Therefore, it is advisable to pour the finished brine into another container, draining it from the sediment.

Pour the brine into a bucket. Cover with a flat plate. Install any oppression. Place it in a secluded place so as not to be disturbed.

The pickling time depends on the size of the vegetables and the temperature in the apartment. After a week or two, start trying. As soon as you decide that the tomatoes have been salted enough, take the bucket into the cold. But before that, cover with clean gauze and sprinkle powdered mustard on top to prevent mold from growing.

Green tomatoes, salted for the winter in a jar - a simple recipe just like in the store

A very simple recipe for preparing salted tomatoes for the winter. An instant snack, the tomatoes will be ready in just 2 days.

You will need for 2 liter jars:

Unripe tomatoes – 1 kg.
Garlic – 8 cloves.
Hot chili - pod.
Parsley, cilantro, dill - a bunch.
Bay leaf – 2 leaves.
Khmeli-suneli seasoning – teaspoon.
Water - liter.
Salt – 1.5 large spoons.

How to pickle:

Wash the vegetables, remove the stem. Finely chop the fresh herbs.
Place the tomatoes in a deep bowl, add herbs and hops seasoning. Mix well.
Place two garlic cloves and a bay leaf at the bottom of sterilized jars.
Fill the containers with tomatoes. Place cut side down.
Approximately in the middle of the jar, place half a bitter chili pod into one of the voids.
Place the remaining garlic on top.
Boil the brine. To do this, add salt to boiling water and wait until it dissolves.
Pour hot brine into jars. Cover (not tightly) with lids. Let cool completely.
Cover the tomatoes tightly and place in a cool place. After a couple of days, you can try the snack.

Rules for choosing tomatoes

A very important criterion for choosing tomatoes is their variety. That is, all tomatoes used must be of the same type. Each vegetable has its own density; if you combine several types of tomatoes, you may encounter a problem that fruits with a lower density will choke and spoil the taste of the entire snack. It is also not recommended to combine green and brown tomatoes, since the latter are more juicy and can spoil during the infusion process.

When choosing, you need to carefully examine the fruits and select those that are approximately the same in size, and also exclude those that have visible damage. Then wash the fruits with special care, remove the stalks if necessary and place them on a soft towel. Wait until they dry and begin the cooking process.

How to cold pickle green tomatoes

Another simplest way to get delicious salted tomatoes.

Ingredients:

Green tomato - 1 kg.
Garlic - 5 cloves.
Red chili - pod (optional).
Blackcurrant leaves, horseradish - 5 pcs.
Dill umbrellas - a couple.
Water - liter.
Salt – 2 tablespoons.
Allspice – 5-7 peas.

Salting:

Wash the tomatoes and make several punctures in the stem area. Peel the garlic, rinse the greens.
Throw some herbs and garlic into the bottom of the jar. Place some vegetables on top.
Cover with a new portion of herbs and add garlic cloves. Fill the other half of the jar up to the neck with tomatoes.
Dissolve salt in cold water and drain off the dirty sediment. Pour into a container with vegetables.
Warm the nylon lid in boiling water and close the jar tightly. Then send it to a room with a low temperature.

Terms and conditions of storage

At room temperature, according to the classic recipe, tomatoes should be infused for 5 days. Next, the bucket with the snack is placed in a cool room for long-term storage. A cellar or basement is perfect for such a room. The temperature should be between 3-15 °C, and the humidity level should be quite low.

Also, the workpiece can be sent to the refrigerator and stored there for no more than 2 months. For convenience, the snack should be transferred to jars and closed with nylon lids.

Important! It is best to consume pickles one month after preparation.

It is during this time that it will have time to be well saturated with brine and acquire extraordinary shades of taste and exquisite notes of aroma.

Delicious green tomatoes, salted for the winter with mustard

There is nothing new in pickles with mustard; the method has been known since ancient times.

You will need:

Green tomatoes – 5 kg.
Garlic – 2 heads.
Dill umbrellas - a bunch.

For the brine:

Granulated sugar - glass.
Salt – ½ cup.
Mustard powder – 50 gr.
Black peppercorns - a small spoon.
Sweet peas - a small spoon.

How to prepare:

Wash the vegetables, make several punctures on the fruits with a toothpick. Cut the peeled garlic into slices. Cut the long sprigs of dill into several pieces.
Place the tomatoes in a bucket or pan, topping with herbs and garlic.
Boil water, dissolve salt and sugar in it. Cool to room temperature.
Add powdered mustard to the cold brine and stir. Wait until the liquid becomes clear.
Cover with clean double gauze and press down with pressure so that the vegetables do not float off.
Keep it warm for 2-3 days, then put it in the cold for the next 3 days. Then you can take the first sample.

Best Recipes

Some salted tomatoes have a sharp and piquant taste, while others are tender and sweetish. Bell pepper, caraway seeds and dill give the product an interesting taste. The average cooking time is about 45 minutes.

Barrel tomatoes in a bucket with horseradish, cherry and currant leaves

The addition of horseradish leaves, cherries and currants not only adds vitamins, but also increases the shelf life of the product. It is better to use greens from your garden, after rinsing them with clean water.

Delicious recipe! Fresh cucumber salad with mayonnaise

To prepare you will need:

3 kg of green tomatoes;
3 leaves of horseradish;
7 currant leaves;
5 dill umbrellas;
3 heads of garlic;
5 sprigs of parsley;
2 bay leaves;
10 peas of allspice;
4 liters of water;
150 g salt;
200 g sugar;
4 sprigs of celery.

How to cook:

Rinse all ingredients under running water and dry.
Place horseradish, currant and cherry leaves at the bottom of a clean bucket.
Arrange the tomatoes, adding garlic, sprigs of dill, parsley and celery.
Prepare the brine: mix water with salt and sugar. Pour the liquid into a bucket, add allspice and bay leaf.
Organize oppression: place clean gauze on top of the bucket and place a heavy object on it.
Store in a dark and cool place for 4 weeks.
After the time has elapsed, the product is ready for use. Pairs perfectly with meat and fish dishes.

How to pickle tomatoes without vinegar

Vegetables without vinegar are useful for those who suffer from diseases of the gastrointestinal tract. The snack turns out soft and does not contain irritating components.

To prepare you will need:

3 kg of green tomatoes;
5 cherry leaves;
6 cloves of garlic;
1 bunch of parsley;
1 bunch of dill;
black pepper to taste;
10 g cumin;
1.5 liters of water;
100 g salt;
130 g sugar;
3 bay leaves.

Cooking technology:

Place cherry leaves, dill and parsley on the bottom of an enamel bucket.
Wash the tomatoes, remove the stems. For pickling, not only green tomatoes are used, but also brown and pink ones. Then add bay leaf, black pepper, garlic and cumin.
Prepare the brine by mixing water, salt and sugar. Bring to a boil and pour the brine over the vegetables.
Cover and leave at room temperature for 14 days. Subsequently store in a cool place.

Interesting! Even a small amount of cumin gives the dish a bright and pleasant aroma. Cumin seeds are rich in vitamins A, B, C, E. The product also contains dietary fiber and microelements that are necessary to maintain immunity.

Salted tomatoes with mustard in a bucket

An interesting recipe that has been tested for generations - this salting method was used back in the USSR. The dish is stored on the balcony or loggia, so the aromatic snack is always at hand.

What you will need:

3 kg of tomatoes;
50 g mustard powder;
10 peas of allspice;
1 head of garlic;
5 black peppercorns;
2 liters of water;
80 g salt;
110 g sugar.

How to cook:

Rinse vegetables and herbs. Layer tomatoes and spices.
Prepare a brine from water, sugar and salt. Boil and pour over vegetables.
Organize oppression and leave for 5 days.
If necessary, remove the tomatoes and serve in small portions.

With tomato juice

The juicy appetizer goes harmoniously with any side dishes: potatoes, rice or buckwheat. The recipe is simple and does not require special culinary skills.

List of ingredients:

2.5 kg of tomatoes;
1.5 liters of tomato juice;
100 g sugar;
70 g salt;
10 g ground cinnamon.

Cooking technology:

Wash the tomatoes, remove the stems. Poke at the base with a fork or toothpick so that the vegetables are evenly saturated with brine.
Place the fruits in a clean bucket.
Pour tomato juice into a separate container, add cinnamon, salt and sugar. Bring to a boil and leave for 5 minutes.
Pour the juice over the tomatoes and cover with a lid. Leave in a cool place for 10 days.

Important! You can buy ready-made tomato juice in the store, but it is better to prepare it yourself. To do this, red tomatoes are peeled and the stalks are removed. Then it is passed through a meat grinder or blender, then rubbed through a metal sieve. Salt and sugar are added to taste. Roll into sterile jars and put into the pantry for storage.

In Georgian

Georgian cuisine is famous for its spicy and unique dishes. Salting is an excellent addition to kebabs and other meat dishes. Average cooking time is about 60 minutes.

List of ingredients:

2 kg of tomatoes;
50 g garlic;
500 g bell pepper;
1 onion;
3 bay leaves;
20 g basil;
30 g cilantro;
3 liters of water;
60 g salt;
40 g khmeli-suneli.

Cooking method:

Wash the tomatoes, remove the stem. Make a deep cut in each.
Prepare the filling for stuffing: chop the herbs, garlic, onion and sweet pepper. Add your own spices and herbs, hot and hot peppers to taste.
Fill the tomatoes with the resulting mixture and place in a saucepan, add bay leaf.
Dissolve salt in water and pour the brine into the pan. Place under pressure for 5 days, then refrigerate for 10 days.
Store tomatoes in a bucket under a plastic lid.

With carrot tops

Carrot tops have a diuretic and anti-inflammatory effect, contain antioxidants and beneficial dietary fiber. Thanks to this ingredient, green tomatoes acquire a soft and sweet taste. For preparation, young green tops with short leaves are selected.

What you will need:

2.5 kg of tomatoes;
10 leaves of carrot tops;
6 laurel leaves;
1 hot pepper;
5 peas of allspice;
2 liters of water;
60 g salt;
120 g sugar;
70 ml table vinegar.

How to cook:

Place the tops and spices at the bottom of a clean bucket. Place tomatoes on top.
Prepare the brine: add salt and sugar to the water and mix thoroughly. Bring to a boil and add vinegar. After 10 minutes, pour the brine over the vegetables.
Store the pan at room temperature for 5-7 days. After the time has elapsed, the product is ready for use.

With greens

The classic recipe for pickling with herbs is a real storehouse of vitamins and minerals that are so necessary for the body during the cold season.

List of ingredients for cooking:

3 kg of green tomatoes;
1 bunch of parsley;
1 bunch of dill;
5 cherry leaves;
1 head of garlic;
10 bay leaves;
10 g coriander seeds;
basil to taste;
2 liters of water;
80 g salt.

How to cook:

Rinse the vegetables and pierce the stem with a toothpick.
Place cherry leaves, dill, parsley, garlic, bay leaf and coriander seeds at the bottom of the bucket. Horseradish leaves and basil are added to taste.
Place tomatoes on top of spices and herbs.
Dissolve salt in cold water and pour into a bucket. Organize the oppression and leave for 3 weeks at room temperature.
Then store in a cool place.

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:

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

Stuffed salted green tomatoes in a bucket

They look very appetizing, even among the appetizers on the holiday table they will not get lost or go unnoticed.

Ingredients:

Green tomatoes – 3 kg.
Carrots – 2 pcs.
Bell pepper.
Dill, parsley, chopped or dry - 4 tablespoons each.
Red spicy pod – 1 pc.
Garlic – 12 cloves.
Bay leaf – 5 pcs.
Horseradish leaves – 2 pcs.

For the brine:

Water – 2 liters.
Salt – 4 large spoons.
Granulated sugar – 2 large spoons.

Preparation:

Wash the tomatoes, make a fairly deep cut-pocket for the filling. You can cut crosswise, but do not cut too deeply so that the vegetables fall apart.
Finely grate the carrots. Very finely chop the pulp of the sweet pepper, red chili and garlic. Chop the greens into fine crumbs.
Combine all the vegetables with herbs, stir well.
Stuff the tomatoes with the resulting filling. Place tightly in a bucket.
Add salt to hot water and dissolve. Pour into a bucket with vegetables.
Press down with a plate and apply pressure. Leave it in the apartment for 4 days. Then take the first sample.

General principles of pickling

Regardless of what kind of tomatoes you are going to pickle (green or red), you need to adhere to some principles:

To make pickling for the winter tasty and aromatic, the use of herbs is mandatory. As a rule, dill, parsley or celery are used per kilogram of fruit. A total of 30 grams. Mint (5 g), horseradish leaves (15 grams), hot pepper pods (3 pieces), garlic (15 g), cherry and currant leaves will not hurt.
Since not every tomato can be pushed into a jar without deforming it, it is better to use buckets for pickling. Vegetables of different technical ripeness - green and brown, salt in different containers.
To pickle tomatoes for the winter at home, choose dense fruits without damage, cracks or rot.
The taste of salted tomatoes will depend on the placement. The more tightly you place the tomatoes in the bucket, the better they will be salted.

Comment! Fruits hanging freely in a container are always too salty.

Delicious tomatoes with apples

Ingredients for a 3 liter jar:

Tomatoes – 1.5 kg.
Apples, Antonovka - a couple.
Garlic – 3-5 cloves.
Peppercorns - 6 pcs.
Dill, currant leaves, cherries, horseradish.
Salt – 3 tablespoons.
Granulated sugar - 3 tablespoons.
Water – 1.5 liters.

How to pickle:

Whole tomatoes are pickled, apples can be cut into slices.
Place the herbs and garlic at the bottom of the glass container.
Fill the jar with tomatoes, adding apple slices.
Pour boiling water over it and leave to warm for a quarter of an hour.
Pour the slightly cooled infusion into a saucepan. Add salt and sugar. Boil until the spice grains are completely dissolved.
Pour the hot brine into the jars again, immediately roll them up or screw them on with screw caps if the jars have slicing.
Turn the canned food over, wrap it warmly, and leave it for a day to cool slowly. Store the workpiece in the cold.

Green tomatoes, salted in slices in a saucepan

This recipe is suitable for pickling in any container; you can also pickle whole tomatoes. But then make small cuts in the area of the stalk.

We take:

Unripe tomatoes – 8 kg.
Bell pepper – 2 pcs.
Red hot pepper - a couple.
Garlic – 5 heads.
Parsley, celery - 7 branches each.
Salt – 450 gr.
Water – 5 liters.

Salting:

Cut the tomatoes into slices.
Remove seeds from both types of peppers and chop finely. Pass the garlic through a press. Mix with peppers.
Place celery and parsley on the bottom of the pan.
Arrange the chopped tomatoes in several layers, sandwiching them with a mixture of pepper and garlic.
Boil water and dissolve salt in it. Pour into the pan. Press down with pressure.
After a week, take a sample, and then decide whether to keep the snack a little longer in a warm room or take it into the cold.