Green tomatoes, like barrel tomatoes: pickle them for the winter - only proven recipes

Pickled green tomatoes for the winter, just like in the store - a finger-licking recipe

The most popular way to preserve green tomatoes is to pickle them.
And I will be the first to write the simplest recipe without sterilization, without using filling. The tomatoes themselves are harvested whole and filled with brine. As a result, you will get crispy fruits, sweet and sour with a spicy aroma. Garlic and horseradish leaves are indispensable in this recipe; they will give the desired taste and crunchiness.

Ingredients for 1 liter jar:

• green tomatoes - 1 kg
• garlic - 4 cloves
• onion - 1 round slice
• dill umbrella - 1 pc.
• horseradish leaf - 0.5 pcs.
• black peppercorns - 10 pcs.
• vinegar essence 70% - 1 tsp. (5 ml)

for marinade per 1 liter of water:

• salt - 2 tbsp.
• sugar - 2 tbsp.

Cooking method:

1. Wash the jars with soda, scald them with boiling water, and dry. Wash all necessary products thoroughly. Place a piece of horseradish leaf and 4 cloves of garlic in the bottom of each liter container.

2.Now fill all the empty space tightly with green tomatoes. Place one dill umbrella between the fruits (you can put it on the bottom, it doesn’t matter). Top with another piece of horseradish leaf, black peppercorns and a slice of onion.

3. Cook the marinade. Put salt and sugar in water (2 tablespoons per 1 liter of water) and boil until everything dissolves. Fill filled jars to the top with boiling brine.

4. By this time the lids should already have been boiled for 5 minutes. Cover the jars with them and leave for 20 minutes to warm up.

5.Now, using a nylon lid with holes, drain the warm water from the jars back into the pan (there may be “extra” brine in it that did not enter the glass container the first time).

6. Boil the marinade for 5 minutes, while boiling the lids again. Pour the brine into the tomatoes a second time, without adding to the very top. Pour a teaspoon of acetic acid (or 40 ml of 9% vinegar) into each jar and add brine to the rim.

7.Cover with metal lids and roll under the machine. You can also use screw caps that you simply screw tightly by hand.

8. Turn the blanks upside down and wrap them warmly in a blanket. When the pickled green tomatoes are ready, they need to be put in a dark place. You will be able to taste the result of your labors in a month, when the fruits are well salted. It will be tasty and crunchy!

Little secrets for salting tomatoes in a saucepan

To make the snacks tasty and aromatic, you can use some cooking secrets shared by experienced chefs:

• garlic can add bitterness to the sourdough, so it should be taken at the rate of 2 cloves per 1 liter of liquid;
• To make the preparation aromatic and juicy, you can put clean currant or cherry leaves on the bottom of the pan;
• Only clean and stemmed tomatoes need to be pickled. If these rules are not followed, the taste of the sourdough may change;
• To ferment green tomatoes, you need to make a more concentrated brine than for red tomatoes. The denser the tomatoes, the more salt you will need;
• vegetables pickled in vinegar are not always good for the human stomach. You can replace vinegar with ingredients such as citric acid or mustard. These products prevent vegetables from fermenting, they give them a special taste and aroma;
• For seaming green tomatoes, cooks advise using red hot pepper, and for pickling red tomatoes, on the contrary, using green pepper;
• if there is a desire to make the preparation more sour, then the amount of salt and vinegar should be doubled.

Cold pickling of vegetables

To prevent vegetables from fermenting and starting to mold, it is recommended to put a small leaf of horseradish in the pan. It will speed up the salting process and give the product a special aroma.

Important! Culinary experts do not advise pickling fruits that are too large. Therefore, it is better to cut large tomatoes into two parts before salting.

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.

Features of pickling green tomatoes

The number of tomatoes depends on the volume of the bucket. They can be any, but you cannot salt them all together, since they ferment at different times. Therefore, before salting, tomatoes are sorted by degree of ripeness. Fully ripe tomatoes are salted the fastest.

Attention! The softest are red pickled tomatoes, brown ones will be more elastic and the hardest are green.

About 50 g of greens are usually added to each kilogram of tomatoes. It can be anything, but traditionally they use currant leaves, horseradish, both leaves and pieces of roots, celery, dill, both seeds and herbs, cherry leaves, some add oak or walnut leaves.

Advice! Don't be afraid to deviate from the traditional recipe. It is in this case that you will find the very combination of herbs that will make the most delicious salted green tomatoes.

You can add other herbs to fermentation: marjoram, basil, tarragon, mint, lemon balm, catnip, lovage. Each herb will not only change the taste of the final product, but also enrich it with vitamins and minerals.

You won’t get delicious pickled tomatoes without garlic and spices: peppercorns, bay leaves, cloves. The most vigorous spicy tomatoes will be obtained if you add hot pepper pods during fermentation; everyone determines the quantity independently.

Attention! You can experiment with everything except salt and sugar. Their quantity usually does not change and is 2 cups of salt and a glass of sugar per bucket of water.

Sugar is needed to speed up the fermentation process. If you don’t like the sweetish taste in pickled tomatoes, you can do without it, but then the pickling won’t be as fast.

Tap water needs to be boiled and cooled. If possible, it is better to take well or spring water - it can be used without boiling.

There are many recipes for pickled tomatoes. Most often they are fermented whole. Barrel tomatoes are good, but you can salt them in any container; its size depends only on the availability of green tomatoes and the needs of the family. Let's try to cook pickled green tomatoes in a bucket.

How to cook green tomatoes in Georgian style

Salted tomatoes are considered one of the favorite dishes of Georgian feasts. And what? not just salted, but fermented with herbs. After all, it has long been known that fermented products, to some extent, neutralize the effect of alcoholic beverages on the body.

The fermentation process of tomatoes can take place in any container, even in jars. Nobody argues about the taste of these pickles, since everyone likes them. The only difficulty is storage. In Georgia, such preparations are covered with nylon lids and stored in the cellar. We can put a jar or two in the refrigerator and one day treat ourselves to tasty and healthy food.

What you need for preparation:

• 4 kg of tomatoes;
• 2 tablespoons salt;
• 2 tbsp. l. apple cider vinegar;
• 200 g parsley;
• 200 g dill;
• 200 g celery;
• 2 pods of hot pepper;
• 50 g garlic;

How we will cook:

Cut large tomatoes into slices. On small fruits we make a cross-shaped cut, not all the way, so that the tomato holds its shape. We chop the greens not finely, but coarsely.

Cut the hot pepper into rings, along with the seeds. We turn the garlic into slices.

Mix the greens and hot peppers in a bowl, sprinkle with salt and mix well. You can even mash it slightly so that the juice releases and the aroma begins to release.

Place half of the greens in another bowl; it will serve as a filling for stuffing the tomatoes. Place the tomatoes in slices into the rest and stir until they are covered with leaves and absorb their aroma.

We stuff small fruits with the mixture, simply open the fruit along the cuts and add the filling.

Fill the jars with tomatoes. In one we put the mixture with slices, in the other - stuffed tomatoes. We compact them well. At the same time, we will see that the tomatoes release juice and it fills the container.

We close the lids, but do not forget to put a lid of a smaller diameter under them. It will serve as a pressure and help displace all the air from the cans. Let it ferment for 3 days.

As soon as we see that the fermentation process is over, add one tbsp to each 2-liter jar. l. apple cider vinegar. Close with lids. Covers can be screw or nylon.

Salted tomatoes, pickled in jars, are well stored in the cellar. If you don't have one, put the preparations in the refrigerator.

Classic recipe for pickled green tomatoes in jars for the winter with garlic

Pickled green tomatoes (the recipe with garlic is considered a classic) in jars tastes similar to barrel ones.

What ingredients will you need?

To pickle green tomatoes you will need:

If desired, you can include 1 hot pepper in the list of ingredients.

Step-by-step cooking process

The fermentation process is carried out in the following sequence:

1. Sterilize jars. The process can be done using a water bath or a preheated oven.
2. Pierce the tomatoes in 2-3 places with a fork or make cross cuts near the stalk.
3. At the bottom of the jars you need to place 3 cloves of garlic, cut into 2 parts.
4. Next you need to lay out the tomatoes.
5. Sprinkle the contents with granulated sugar, salt and pepper.
6. Then you need to add the remaining garlic (also cut into 2 parts), laurel leaves and dill umbrellas.
7. Fill the contents of the jar with distilled water and close the lid.

The jar needs to be kept warm for about 3 days, then put in a cool room. You can serve it no earlier than after 1 month. Shelf life up to 6 months.

Serving rules, decoration

You can serve the tomatoes by placing them in a dish and generously sprinkling them with fresh dill. You can also put them in a deep dish and fill them with brine (in which they were fermented). Additionally, based on pickled tomatoes, you can boil soups and prepare salads.

How to salt green barrel tomatoes?

Green tomatoes in jars turn out just like barrel tomatoes. I present the tomato recipe step by step with photos for clarity. The entire process of preparing the ingredients takes only 30-40 minutes. True, then it will take another 2 months for the tomatoes to properly ferment, soak in syrup and infuse, so you need to be patient. I also warn you in advance that green tomato pickles should be used sparingly by people with high blood pressure, gastritis, arthritis and kidney problems.

In any pickle preparation, housewives want to achieve not only taste and aroma, but also the integrity of the fruit. You don’t have to worry about green tomatoes at all, they are quite strong and elastic. Do not forget that only whole fruits are taken, with smooth skin, without cracks. The already spicy taste of the unripe vegetable is emphasized by spices such as dill, allspice and black pepper.

How to prepare a new barrel?

The new barrel must be thoroughly washed to remove sawdust until the water runs clear. To free the wood from excess tannins and allow the wood to swell and the joints to become airtight, soak the barrel in hot water. First, fill it 1/5 with hot water. After an hour, add the same amount and continue to do this until the container is full. After a day, pour out the water and repeat the procedure.

When steaming, it is good to add a few sprigs of juniper. It has bactericidal properties.

Immediately before salting, the barrel should be fumigated with sulfur and then rinsed with boiling water. Wipe the barrel and the pressing circle well with a clove of garlic cut in half.

If we ferment vegetables in a barrel for the first time, then we will have to add more salt to the brine, since the wooden walls absorb it. Wooden barrels should not be placed directly on an earthen floor. It is necessary to make a stand and sprinkle the floor under the barrel with sawdust so that it absorbs moisture.

Features of salting tomatoes in a barrel

You can salt any vegetables in such a container. Green tomatoes in a barrel will be especially tasty. Tomatoes are pickled at home in small barrels, usually no more than 20 liters. For pickling, tomatoes of any degree of ripeness, currant, cherry, horseradish leaves, parsley and horseradish roots, dill, parsley, and basil are used.

1/3 of the spices are placed on the bottom of the barrel, the same amount is placed on top of the vegetables, the rest is evenly placed between the tomatoes when they are placed in the container.

Be sure to add garlic. For spiciness add hot pepper pods. Sometimes fermentation is seasoned with peppercorns or ground bay leaves. Brine can be prepared only from salt and water. Salt is used without additives and in no case iodized.

To speed up fermentation and improve the taste of tomatoes, sugar is sometimes added to it, which can be replaced with honey. Powdered mustard is often added to the brine. It adds pungency to the tomatoes and prevents them from spoiling.

There are many pickling recipes that include bell peppers, cabbage, cucumbers and even fruits: apples, grapes, plums in the company of tomatoes. Let's start with a simple recipe according to which green barrel tomatoes are traditionally salted for the winter.

Storage rules

Pickled green tomatoes are a versatile snack that can be kept around the house or apartment. To do this, use a storage room, balcony or loggia. The optimal temperature for aging tomatoes is considered to be from 7 to 13 degrees Celsius. At higher temperatures, vegetables may begin to mold and ferment. Workpieces cannot be stored at sub-zero temperatures. In this case, the tomatoes will soften when defrosted and lose their taste. You can also leave the workpiece in the refrigerator at a temperature of 5 to 10 degrees Celsius.

It is not recommended to store tomatoes near strong-smelling preparations, spices or plants. They can affect the taste of the sourdough. The shelf life of green tomatoes in a pan directly depends on the conditions under which they are kept. If temperature standards are observed, it reaches 2-4 months.

Pickled green tomatoes for the winter are a delicious and versatile appetizer that will complement any feast. You can salt vegetables directly in a pan or bucket, and the cooking process itself will take only 1-2 hours. If finished products are stored properly, their shelf life can reach several months.

Features of storing fermentation in barrels

Store them at 1-2 degrees Celsius. It is impossible to freeze the fermentation. Under the oppression you need to place a clean white cotton fabric. It needs to be soaked in vodka or sprinkled with dry mustard. Once every 3 weeks, the fabric is washed and the impregnation is renewed or re-sprinkled with mustard. If mold appears on the surface of the brine, it must be removed and the fabric replaced.

Barrel pickled tomatoes are a healthy product. When used systematically, they can improve intestinal function and boost immunity. This is facilitated by lactic acid - it is found in all fermented products. Many vitamins, which are completely preserved with this method of preparation, will help prevent vitamin starvation, especially since fermentation is well preserved until spring.

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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.

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:

1. Rinse all ingredients under running water and dry.
2. Place horseradish, currant and cherry leaves at the bottom of a clean bucket.
3. Arrange the tomatoes, adding garlic, sprigs of dill, parsley and celery.
4. Prepare the brine: mix water with salt and sugar. Pour the liquid into a bucket, add allspice and bay leaf.
5. Organize oppression: place clean gauze on top of the bucket and place a heavy object on it.
6. Store in a dark and cool place for 4 weeks.
7. 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:

1. Place cherry leaves, dill and parsley on the bottom of an enamel bucket.
2. 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.
3. Prepare the brine by mixing water, salt and sugar. Bring to a boil and pour the brine over the vegetables.
4. Cover and leave at room temperature for 14 days. Subsequently store in a cool place.

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:

1. Rinse vegetables and herbs. Layer tomatoes and spices.
2. Prepare a brine from water, sugar and salt. Boil and pour over vegetables.
3. Organize oppression and leave for 5 days.
4. 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:

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

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:

1. Wash the tomatoes, remove the stem. Make a deep cut in each.
2. 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.
3. Fill the tomatoes with the resulting mixture and place in a saucepan, add bay leaf.
4. Dissolve salt in water and pour the brine into the pan. Place under pressure for 5 days, then refrigerate for 10 days.
5. Store tomatoes in a bucket under a plastic lid.

Green tomatoes pickled in a barrel in tomato juice

For 10 kg of green tomatoes you will need:

• 200 g dill with umbrellas;
• 10 g each of cherry and currant leaves, a large horseradish leaf;
• 6 large heads of garlic;
• 100 g horseradish root;
• teaspoon ground red pepper;
• for filling: 6 kg of red tomatoes, you can take overripe ones, 350 g of salt.

Seasonings are divided into 2 parts. One is placed on the bottom, and the second is placed on top of the green tomatoes. To fill, the tomatoes are passed through a meat grinder or crushed in a blender bowl. The resulting juice must be boiled, dissolving salt in it and immediately poured into the tomatoes. Set the pressure and take it to a cool place. The fermentation is ready in a month and a half.

Another simple recipe for barrel green tomatoes for the winter.

Recipe for green tomato salad with garlic and herbs

There will be no other vegetables in this salad except green tomatoes. They will be supplemented with greens, which will give the whole snack an original taste. Be sure to add basil, without it it won’t be the same.

Ingredients for 3.5 l:

• tomatoes - 3 kg
• garlic - 120 gr.
• parsley, purple basil, dill - a bunch each
• bay leaf - 3 pcs.
• allspice - 4 peas
• black pepper - 15 peas
• salt - 2 tbsp.
• sugar - 120 gr.
• vinegar 9% – 120 ml

Cooking method:

1. Wash the grass and tomatoes thoroughly. Cut the main component into medium-sized slices and place in a bowl for easy mixing.

2. Finely chop the dill, basil, parsley and garlic and add to the tomatoes.

3. Season the snack with sugar, salt, and vinegar. Also add black and allspice peas. If desired, you can add finely chopped chili pepper. Thoroughly toss the entire salad with the green tomatoes and herbs.

4.Pour the workpiece into the pan, cover with a plate and put pressure on it. Let it sit overnight. During this time, the vegetables will marinate and release their juice.

5. Wash and sterilize the jars to be on the safe side. Many people don’t do this because they still end up with raw products. First put the salad itself into the container, and then fill it with its own juice.

6.Cover with lids and sterilize the snack. For cans with a volume of 0.5 liters, the boiling time is 10 minutes, 0.7 liters - 15 minutes, 1 liter - 20 minutes. After sterilization, remove the containers from the boiling water with tweezers and roll up the lids for the winter.

7. Turn the tomato salad upside down, be sure to wrap it in a blanket so that passive sterilization of the upper layers continues.

8. Once you complete this recipe, you are likely to repeat it year after year. Basil and tomatoes are a classic combination that you just can’t help but love.

Pickled green tomatoes with herbs

It is recommended to ferment unripe tomatoes according to this recipe in an enamel container. The preparation turns out to be very aromatic and does not require additional decoration when serving.

What ingredients will you need?

To prepare the blank you need to prepare:

It is not recommended to change the quantity and composition of ingredients.

Step-by-step cooking process

The process of pickling unripe tomatoes with herbs is carried out in compliance with the following steps:

1. Place horseradish leaves on the bottom of the container and evenly distribute ½ of the spices and herbs on them.
2. Next, you need to lay out the tomatoes and distribute the remaining spices and herbs on top.
3. Then you need to dissolve the salt in water and pour the contents into it. The brine should completely cover all ingredients.
4. Place pressure on top of the components and leave in a warm place for about 14 days.

After 2 weeks, the workpiece should be stored in a cool room.

How to deliciously pickle green tomatoes?

There are a lot of recipes that allow you to pickle green tomatoes. We tried different ones, and they are all not for everyone. My husband loves green fruits, so we cook it every year.

1. Wash and thoroughly clean the tomatoes, herbs and peppers.

2. Place all components except those required for the brine into a prepared container.

3. The top layer should be composed of herbs and dill.

4. Pour cold water into a bowl and mix with salt, stir and wait until it dissolves to form a precipitate.

5. Allow to brew for 5 minutes.

6. Add brine to the jar of vegetables, heat the lid and cover the jar.

Place in a cool place and remove after a month.

For cold pickling you will need: 6 kg tomatoes, water, bay leaves, table salt 25 g, granulated sugar 30 g, ground pepper, mint, cherry and currant leaves, dill and parsley.

Wash and clean the ingredients thoroughly, place spices and tomatoes at the bottom of sterile containers.

There is no need for slicing. Lay out the layers until the ingredients are gone, then fill them with cold water and cover with a lid.

Pickled tomatoes with mustard

For 10 kg of unripe tomatoes:

• 100 g horseradish roots;
• 50 g each of currant and cherry leaves;
• dill and parsley 100 g each;
• 30 g dill seeds;
• 5 heads of garlic;
• for brine: for 10 liters of water, a glass of salt and mustard powder, sugar - 2 cups.

Cut the peeled horseradish root into thin strips. Lighten the greens a little. Boil cherry and currant leaves in boiling water for 7 minutes. Take them out of the water and dissolve all the salt and sugar in the broth. After cooling, stir mustard into the broth.

Advice! The brine should settle well and lighten.

Pour it into the tomatoes, herbs, horseradish and garlic placed in a barrel. Store under pressure in the cold. Pickled tomatoes are ready in about a month.

You can make salted tomatoes with the addition of other vegetables. Salting them is not difficult at all, and the dish turns out much tastier and healthier.

Tomatoes for the winter using the cold method - recipes

Classic cold pickling recipe

Ingredients used (per two-liter jar):

1. Small tomatoes -1.5 kg;
2. Salt, 2 tbsp;
3. Sugar, 1 tbsp;
4. 3-4 cloves of garlic;
5. Vinegar 9%, 1 tbsp;
6. Greens optional.

Preparation:

Place herbs, garlic, and clean tomatoes at the bottom of a sterilized jar. The tomatoes are placed tightly, but try not to change them.

Take a liter of cold purified water, add vinegar to it, dissolve sugar and salt and pour in the contents of the jar. Cover the container with a lid and put it in the refrigerator. In this way, tomatoes take about a month to grow.

Old fashioned pickling recipe

Ingredients used (per two-liter jar):

1. Small tomatoes -1.5 kg;
2. Salt, 2 tbsp;
3. Sugar, 2 tbsp;
4. 3-4 cloves of garlic;
5. Vinegar 9%, 1 tbsp;
6. Umbrellas of dill, currant or cherry leaves.

Preparation:

Prepare the brine in advance. Boil a liter of water, add sugar and salt, add vinegar. Cool the brine to room temperature. Place herbs, garlic, spices and tomatoes into a clean container. Pour cold brine into the container, roll up the lid and put it in a cool place.

Recipe for pickles with mustard

Ingredients used (per two-liter jar):

1. Small tomatoes -1.5 kg;
2. Mustard powder, 1 tbsp.
3. Salt, 2 tbsp;
4. Sugar, 2 tbsp;
5. Pepper, 3-4 peas;
6. Vinegar 9%, 1 tbsp;
7. Greens optional.

Preparation:

Pour a liter of water, put it on the fire and bring to a boil. Dissolve a spoonful of mustard, salt and sugar, and add vinegar at the end. Tomatoes are laid out in rows in prepared containers, green leaves and peppers are added between their layers. Pour cold brine into the jar and roll up the lid.

Cold pickling of green tomatoes

Ingredients used (per two-liter jar):

1. Green tomatoes, 1.5 kg;
2. Salt, 2 tbsp;
3. Sugar, 1 tbsp;
4. 3-4 cloves of garlic;
5. Dill, parsley;
6. Vinegar 9%, 1 tbsp;

Preparation:

If you want the tomatoes to be soft, then pre-blanch them for 3-5 minutes. Make small cuts in the green tomatoes, place them in a jar, add greens and garlic cloves between the rows.

Boil a liter of water with sugar and salt, cool the contents of the pan. Fill the jar with cold water, close the lid on top and put it in the refrigerator. The tomatoes will pickle in 1.5-2 months.

How to salt red tomatoes by simply salting them in plastic buckets?

At home, you can pickle red tomatoes like barrel tomatoes in plastic buckets.

1. Take small elastic tomatoes, preferably cream, and wash them well
2. Also prepare and wash horseradish and currant leaves, dill umbrellas
3. You need both peppercorns and red hot pepper for taste.
4. Garlic cut into slices
5. Place tomatoes and herbs in plastic buckets in layers
6. Boil the brine by adding 2 tablespoons of salt and sugar to 1 liter of water.
7. When the brine has cooled a little, pour it over the tomatoes.
8. Cover the buckets with gauze and place pressure plates on them
9. The workpiece is kept in the room for about a month, then put in a cool place

Pickling red tomatoes in a plastic bucket.

Salting with halves

If the harvest is successful in size, the pickling process comes to a dead end: the fruits do not pass through the neck of the jar. In this case, a recipe for salting tomatoes in halves always helps out.

With sunflower oil

A simple and quick recipe includes, in addition to the usual ingredients, vegetable oil. It makes the snack more delicate in taste. The quantity of products is calculated for a container with a volume of 1 liter.

Ingredients:

• tomato – 0.7 kg;
• salt – 15 g;
• sugar – 25 g;
• garlic – 2 cloves;
• parsley - 3 sprigs;
• bay leaf – 1 pc.;
• black pepper – 2 peas;
• citric acid – 1 tsp;
• vegetable oil – 1 tbsp;
• hot pepper – 1 pc.

Preparation:

We wash the food, peel the pepper and garlic. Cut large tomatoes in half. Fill a clean container with vegetables, and place parsley and garlic cloves there. For the marinade, add bay leaves and peppercorns to boiling water, add salt and dissolve granulated sugar and citric acid. Fill the jars with the solution, leave the vegetables to soak and warm up for 30 minutes. Then drain the marinade, bring its temperature to 100 degrees on the fire a second time and pour it into the pickles. Gently place a spoonful of vegetable oil on top. Roll up with tin lids, wrap in heat for 10 hours and put in a cool place for storage.

With mustard

An increased number of mustard grains compared to the usual proportions can radically change the taste of a familiar product. The pickle turns out to be sweet and sour with a spicy, unique bitterness.

Ingredients:

• tomatoes – 750 g;
• salt – 12 g;
• sugar – 60 g;
• garlic – 3 cloves;
• mustard seeds – 20 g;
• vinegar essence – 5 g;
• allspice – 2 peas;
• dill greens – 4 sprigs;
• hot pepper – ½ pc.

Preparation:

Cut the selected and washed fruits into two halves. First of all, pour the mustard seeds and garlic into the container, then place the vegetables, pulp side down, and dill on top.

Prepare the marinade. We dilute bulk products in boiling water, then add pepper. Fill the halves with brine for half an hour. To re-boil, drain the marinade using a nylon lid with a spout and special holes. Bring the marinade to a boil over the heat and immediately pour it over the warm tomatoes.

Close the lids using a seaming machine. Turn it upside down and cover it with a blanket for half a day. After complete cooling, store at a temperature no higher than 10 degrees.

With celery

Not the most common recipe for halves with celery surprises not only with its piquant taste, but also with its unusual appearance. To prevent the snack from turning into a mushy mass, the choice should be made on fleshy specimens with medium-thick skin. This will allow the products to retain their appetizing appearance after heat treatment.

Ingredients:

• tomatoes – 1200 g;
• green celery – 2 branches;
• black pepper – 3 peas;
• dill inflorescences – 2 pcs.;
• cilantro – 3 sprigs;
• garlic – 6 cloves;
• salt – 30 g;
• sugar – 25 g;
• citric acid – 1 tsp.

Preparation:

We blanch most of the clean, halved tomatoes and place them in a glass container, where pepper, chopped celery stalks and cilantro are already placed. Simmer the remaining vegetables over low heat for 15 minutes. Salt and dissolve sugar and citric acid. Make the dressing homogeneous using a blender. To get rid of the seeds, rub the resulting mixture through a sieve. Fill the halves with sauce in a glass jar and close with a lid.

Here you can use threaded lids or use a seaming machine. The main thing is that the contents of the container are hot.

Important! The best salt for working with tomatoes is rock salt, “Extra” class. Iodized fine salt is definitely not recommended for pickling.

Its crystals penetrate too quickly into the fruit, iodine changes the normal rate of fermentation. As a result, you can get soft, moldy fruits of indeterminate shape - if the jar simply does not explode during the first three weeks.

Pickled green tomatoes in a bucket

Pickled green tomatoes (the recipe can be modified by changing the type of greens) can be prepared in a bucket. For further storage, they can be transferred to sterilized jars.

What ingredients will you need?

To pickle tomatoes in a bucket you need to prepare:

You can also use horseradish leaves. They will need to be washed from dirt and lined the bottom of the bucket with them.

Step-by-step cooking process

The process of pickling tomatoes in a bucket is carried out in compliance with the following steps:

1. Tomatoes need to be cut into 4 parts (do not cut all the way).
2. Cut the garlic cloves into slices.
3. It is recommended to use gloves when cutting hot peppers. Cut into small pieces.
4. The celery leaves can be left whole.
5. Carefully insert slices of garlic, pieces of hot pepper, as well as celery leaves and dill sprigs into the slits of the tomatoes.
6. Rinse the bucket from dirt and dust, wipe with mustard and pour over boiling water.
7. Place the remaining garlic and hot pepper, as well as the remaining celery and dill umbrellas (1/2 part) into a bucket.
8. Place the tomatoes cut side up on top of the spices.
9. Place peppercorns, laurel leaves and dill umbrellas on the tomatoes.
10. Dissolve granulated sugar and salt in water.
11. Fold sterile gauze in 2 layers and sprinkle it well with dry mustard.
12. Cover the bucket with gauze and pour the brine through it. Mustard will give the brine a special aroma and pungency, and also protect against the development of fungus. The gauze does not need to be removed from the bucket.
13. Place the tomatoes under pressure. To do this, you need to place a plate on top of the contents. You can place a stone or a jar filled with water on the plate. Keep the tomatoes warm under pressure for 24 hours.

After a day, the oppression must be removed, cover the bucket with a lid and move it to a cool storage room. Can be consumed after 30-40 days. Tomatoes from a bucket do not require additional decoration when serving.

Dishes from green tomatoes - subtleties and secrets of preparation

• Choose the right fruits. Green tomatoes should be uniform in size and have clean, dent-free skins. The tomatoes should be fairly firm.
• Do not buy small, unripe fruits; they contain high levels of corned beef, which can only be completely removed by soaking the vegetables in salt water for several hours.
• Green tomatoes go well with other vegetables. For example, cabbage, sweet peppers, eggplants, carrots, garlic, pumpkin. Thus, you can invent unusual assorted dishes.
• When canning, choose tomatoes of the same size to even out the blanching time.
• Before pickling green tomatoes, they should be pricked with a toothpick in the area of ​​the stalk so that they are better saturated with brine. To vary the taste of the snack, stuff the tomatoes with herbs or spices.
• To extend the shelf life of an open jar of preserves, add a sprig of bird cherry to the container.

Tomato pickling recipes

Despite the variety of flavors, tomatoes salted according to grandmother’s recipes in a barrel are considered a culinary classic. Particularly popular among modern housewives are the following tomato preparations:

Since it is not always convenient in a modern apartment to use a real 200-liter wooden barrel for winter pickling, instead of a barrel you can use:

There are many pickling recipes that include bell peppers, cabbage, cucumbers and even fruits: apples, grapes, plums in the company of tomatoes.

Traditional barrel green tomatoes

Let's start with a classic recipe that will not cause difficulties even for novice housewives.

For every 10 kg of green tomatoes you need:

We place the washed tomatoes in a barrel, at the bottom of which some leaves and greens are already laid out. Don’t forget about the cloves of garlic and chopped hot peppers, which need to be distributed between the tomatoes. We do the same with leaves and herbs, the rest of which we place on top of the tomatoes. Dissolve salt in cold spring or well water and pour the brine into the barrel.

We install the load and take it out into the cold for a month and a half. Pieces of horseradish root placed on top of the barrel will protect vegetables from spoilage.

Salted tomatoes in a barrel with sugar

Another easy way to prepare salted barrel tomatoes, but with added sugar.

For every 10 kg of tomatoes you need:

The cooking method is similar to the technology of the previous recipe.

Green tomatoes pickled in a barrel in tomato juice

Tomatoes in a barrel for the winter can be prepared not only in brine, but also in tomato juice. We'll tell you how to pickle such tomatoes.

For 10 kg of green tomatoes you will need:

Seasonings are divided into 2 parts. One is placed on the bottom, and the second is placed on top of the green tomatoes. To fill, the tomatoes are passed through a meat grinder or crushed in a blender bowl. The resulting juice must be boiled, dissolving salt in it and immediately poured into the tomatoes. Set the pressure and take it to a cool place. The fermentation is ready in a month and a half.

Pickled tomatoes with mustard

Another simple recipe for barrel green tomatoes for the winter.

For 10 kg of unripe tomatoes:

Cut the peeled horseradish root into thin strips. Lighten the greens a little. Boil cherry and currant leaves in boiling water for 7 minutes. Take them out of the water and dissolve all the salt and sugar in the broth. After cooling, stir mustard into the broth.

Pour the brine into the tomatoes, herbs, horseradish and garlic placed in a barrel. Store under pressure in the cold. Pickled tomatoes are ready in about a month.

Pickled tomatoes with cucumbers

You can make salted tomatoes with the addition of other vegetables. Salting them is not difficult at all, and the dish turns out much tastier and healthier.

They will need:

If the barrel is old and its integrity is in doubt, you can put two large food plastic bags inside it, one on top of the other. Place some leaves and dill on the bottom, then all the washed cucumbers, sprinkle with garlic and peppercorns, again a layer of dill and leaves, place tomatoes on them. Cover everything with leaves and dill. Don't forget to add garlic and peppercorns to the tomatoes.

Dissolve the salt in boiling water and pour the cooled brine over the vegetables. We install oppression. After storing in the cold for 2 months, the pickling will be ready.

Bulgarian pickled tomatoes

You can ferment green tomatoes with sweet peppers, cabbage, carrots and cucumbers. This is how they salt them in Bulgaria.

For 2 kg of green tomatoes you need:

Wash all vegetables well. We cut the cabbage into slices along with the stalk, small heads of cabbage into 4 parts, large ones into 8 parts. We peel the carrots, prick the peppers in the stalk area, and soak the cucumbers in water for 3 hours.

Place half of the greens on the bottom, then layers of vegetables, and the rest of the greens on top. Boil and cool the brine. We pour it into the fermentation, set the pressure, and let it ferment in a warm place for 2 to 4 days. Then we take it out into the cold. After 3 weeks, the fermentation is ready.

Salt dry

This recipe for pickling tomatoes is not similar to the previous ones, since it does not use brine.

Ingredients:

Prepare the tomatoes and place them in a barrel in layers. Sprinkle each layer with salt. Cover the barrel with oppression and wait until the tomatoes release their juice and fermentation begins. After 2 weeks we try the snack.

Green tomatoes like barrels

We will need:

• green or slightly brown tomatoes - how many will fit into the bucket;
• greens and dill umbrellas;
• cherry, currant, horseradish leaves;
• garlic and hot pepper;
• peppercorns;
• For every 5 liters of brine you need ½ cup of salt, mustard powder and sugar.

At the bottom of the bucket we place a third of all the leaves and spices, then a couple of layers of tomatoes, again leaves, garlic and spices, and so on until the top. A third of all seasonings should go into the layer. The rest is placed on top.

Attention! The largest tomatoes should always be at the bottom of the bucket, so they will be better salted.

Pour the required amount of brine into a bucket, dissolve all the components for it well in water. We install oppression. We keep it in the room for several days and take it out to a cold place for the winter.

Beneficial features

Green tomatoes are rich in beneficial properties, and preparing them by canning does not destroy, but preserves important vitamins and minerals. The most important properties that have a good effect on the human body are:

1. Serotonin (also the popular hormone of happiness), which is part of the fruit, restores nerve connections and helps in the fight against stress.
2. Lycopene is a DNA protector from unexpected and unpleasant changes.
3. Prevention of cancer and heart attacks.

Now you can eat your favorite winter preparation with peace of mind and combine business with pleasure.