Salted green tomatoes - 8 recipes for the winter in jars

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Prepared by: Isaenko777

10/17/2020 Preparation time: 5 days. 13 hours 0 minutes

Green tomatoes with mustard taste like barrel tomatoes, be sure to prepare them for the winter. This original appetizer will captivate all your guests.

Pickling green tomatoes without vinegar and without sterilization

Not everyone likes the taste of vinegar in preserves, and if you are one of them, then this recipe is for you. These green tomatoes turn out to be very tasty and somewhat reminiscent of barrel tomatoes, but the main thing is that even without adding vinegar they will be stored all winter.

Cooking time: 14 days.

Cooking time: 60 min.

Servings – 8.

Ingredients:

• Green tomatoes – 2 kg.
• Garlic – 2 pcs.
• Cherry leaves – 15 pcs.
• Horseradish leaves – 3 pcs.
• Dill inflorescences – 5 pcs.
• Bay leaf – 3 pcs.
• Mustard seeds – 1 tbsp. l.
• Parsley – 1 bunch
• Allspice peas – 10 pcs.
• Water – 2 l.
• Salt – 7 tbsp. l.
• Hot pepper - to taste

Cooking process:

Step 1. Thoroughly wash medium-sized green tomatoes in cool water.

Step 2. Wash the greens, chop the horseradish leaves and dill. Place about half the greens, garlic, mustard seeds and 5 allspice peas on the bottom of the pan.

Step 3. Place the tomatoes tightly in the pan and place the remaining greens on top.

Step 4. Dilute salt in water, mix well and pour the brine into the pan. Cover everything on top with whole horseradish leaves.

Step 5. Cover the pan with a plate and weight and leave at room temperature for about 2 weeks. Bon appetit!

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Traditional salting recipe with mustard

The easiest way to create tomatoes with mustard for the winter is to use ordinary glass jars. Since you are going to store the product for a long time, the jars must be sterilized before use.

Attention! The most delicious salted tomatoes will come from hard, unripe fruits, whitish, but not yet beginning to turn pink.

According to the recipe, you need to select 2 kg of these tomatoes and find the following spices:

• 100 grams of dill inflorescences and greens;
• One bunch each of parsley, savory, tarragon (or tarragon) and basil;
• 2-3 heads of garlic;
• A pair of horseradish and laurel leaves;
• A teaspoon of coriander seeds and dried mustard seeds;
• A dozen cherry and black currant leaves each.

In addition, to prepare the brine, you need to dissolve 140 grams of rock salt in two liters of water, boil it and cool until cool.

Comment! You will need 2 more heaped tablespoons of mustard powder.

Pour half of all the spices and all the mustard into the bottom of sterilized jars. Then pack the green tomatoes tightly and top with the rest of the seasoning. Fill them with chilled brine and, for security, build a mustard “stopper” at the neck of the jars. Tomatoes salted in this way will be ready in four to six weeks, depending on storage conditions and the degree of ripeness of the tomatoes themselves. The greenest tomatoes take the longest to pickle – up to two months.

Hot salted green tomatoes in jars

This recipe uses a hot method of pickling green tomatoes, which significantly reduces the cooking time. The tomatoes themselves are meaty, dense and piquant.

Cooking time: 5 hours.

Cooking time: 60 min.

Servings – 6.

Ingredients:

• Green tomatoes – 1.5 kg.
• Garlic – 2 cloves
• Dill inflorescences – 4 pcs.
• Chili pepper – 2 pcs.
• Allspice peas – 20 pcs.
• Black peppercorns – 20 pcs.
• Cloves – 10 pcs.
• Vinegar 9% – 100 ml.
• Water – 2.5 l.
• Salt – 3 tbsp. l.
• Granulated sugar – 100 gr.

Cooking process:

Step 1. Wash and dry the tomatoes, then pierce them with a toothpick from the side of the stalk, as in the photo.

Step 2. Place the tomatoes in jars and fill them with boiling water. Let them sit for 20 minutes.

Step 3. Drain the water from the cans into the pan, add salt and sugar and stir them thoroughly. When the water boils, add 10 peas of allspice and black pepper and a couple of cloves. Cook the boiling marinade for 3 minutes, pour in the vinegar and, after holding for another minute, remove from the heat.

Step 4. Take the tomatoes out of the jars, add half a chili pepper, an umbrella of dill and a couple of cloves of garlic to the bottom of each, and scatter the remaining pepper and cloves equally. Place the tomatoes back into the jars.

Step 5. Pour the hot marinade into jars and screw tightly with sterilized lids.

Step 6. Turn the jars upside down, cover and leave to cool at room temperature.

Step 7. Store the finished tomatoes in a cool place. Bon appetit!

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Salted barrel tomatoes

The special taste of barrel salted tomatoes can be reproduced in urban environments. For this you do not need a large oak barrel; its analogue will be a bucket made of food-grade plastic. Otherwise, everything remains the same as in the old Russian recipe.

Ingredients:

• tomato – 2500 g;
• coarse salt – 90g;
• water – 2500 ml;
• horseradish – 5 leaves and 70-100 g of roots;
• cherry leaves – 16 pcs.;
• currant leaves – 12 pcs.;
• dill inflorescences – 4 pcs.;
• basil (greens) – 2 plants;
• mint – 7-8 leaves;
• laurel – 4 leaves;
• garlic – 4 cloves and 7 arrows;
• hot pepper – 1 pc.;
• allspice – 4 peas;
• coriander – 8 pcs.;
• mustard seeds – 10 pcs.

Preparation:

We thoroughly wash all products and clean the horseradish roots. We form an “air cushion” at the bottom: lay out half of the spices. Leaves of bushes and mint, horseradish; slices of garlic arrows cut into cubes; Umbrellas of dill and basil will preserve the presentation of the pickles.

We pierce each tomato with a wooden toothpick in the area of ​​the stalk to speed up the fermentation process. We fill a bucket with fruits, put the remaining components of our “pillow” on top, as well as the burning pod.

To prepare the marinade, salt boiling water and add granulated sugar, bay leaf and peppercorns, mustard seeds and coriander. As soon as the brine boils, fill the tomatoes completely. The process of immersing vegetables in water must be gradual, otherwise the skin will crack. Any remaining marinade should end up in the bucket. Once the brine has seeped all the way to the bottom and covered the spices that are on top, you can begin the final stage of pickling.

Instead of a lid, we use a plate of slightly smaller diameter, on which we install the oppression. The marinade should seep out from under our press plate, which will indicate that the contents of the container are completely immersed in the brine.

Leave the snack for 24 hours at room temperature. During this time, fermentation will appear in the form of foam on the surface of the plate, and the brine in the bucket will become cloudy. After 4-5 days, the solution will become noticeably lighter, and the tomatoes will decrease in volume. This means that the fermentation process has taken place.

Remove the weight, remove the plate and close the bucket with a tight lid. This snack should be stored either in the refrigerator or in the cellar. The salting will be completely ready in a month and can be eaten until next autumn.

This is interesting! The marinade actively penetrates into the fetus during the first two weeks. Then the process slows down and finally disappears after three months. This means that the vegetables become lightly salted and ready to eat within a couple of weeks after twisting. They collect salt until about December and then retain their taste unchanged for the entire remaining shelf life.

Salted green tomatoes for the winter in a plastic bucket

Salted green tomatoes are an excellent snack for any alcohol and an excellent ingredient for salads. They are quite simple to prepare, and you can find them at the end of summer in every garden.

Cooking time: 4 days.

Cooking time: 60 min.

Servings – 10.

Ingredients:

• Green tomatoes – 3 kg.
• Carrots – 2 pcs.
• Bell pepper – 1 pc.
• Dill – 4 tbsp. l.
• Parsley – 4 tbsp. l.
• Hot pepper – 1 pc.
• Garlic – 12 cloves
• Horseradish leaves – 2 pcs.
• Bay leaf – 5 pcs.
• Water – 2 l.
• Salt – 4 tbsp. l.
• Granulated sugar – 2 tbsp. l.

Cooking process:

Step 1. Wash the tomatoes and dry thoroughly.

Step 2. Cut them crosswise.

Step 3. Grind the carrots using a food processor.

Step 4. Also chop bell and hot peppers and garlic.

Step 5. Finely chop the greens.

Step 6. For the brine, dissolve the salt and sugar in hot water and mix thoroughly.

Step 7. Stuff the tomatoes with the vegetable mixture and place them in a plastic bucket, interspersed with horseradish leaves and bay leaves. Pour brine into a bucket.

Step 8. Cover the bucket with a plate with a weight so that the tomatoes do not float.

Step 9. Leave the tomatoes for 4 days at room temperature. Bon appetit!

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Features of salting tomatoes in a bucket

Before salting, check the integrity of the bucket. There should be no chips, cracks or peeling on it. Use an enamel bucket; under no circumstances should you salt in an aluminum container. During the salting process, the acid present in the dish reacts with aluminum. Because of this, the vegetable acquires a bitter taste, and consumption of the product becomes dangerous to human health.

Before cooking, wash the bucket thoroughly and wipe dry with a clean towel. To ensure that the tomatoes turn out crispy and juicy, housewives add grated horseradish or oak bark to the container at the rate of 5-10 g per 1 kg of tomatoes.

Salted green tomatoes with mustard in jars

Salted tomatoes according to this recipe differ in the length of time they are salted, but the result is worth it, because the appetizer turns out to be very juicy, aromatic and tasty. Mustard adds some spice to tomatoes and will help them last throughout the winter.

Cooking time: 30 days.

Cooking time: 60 min.

Servings – 10.

Ingredients:

• Green tomatoes – 4 kg.
• Garlic – 1 pc.
• Fresh dill – 20 gr.
• Fresh parsley – 20 gr.
• Fresh cilantro – 20 gr.
• Dry mustard – 50 gr.
• Water – 2 l.
• Salt – 70 gr.

Cooking process:

Step 1. Wash the tomatoes thoroughly and dry them.

Step 2. Prepare all the necessary products: wash the herbs, peel the garlic.

Step 3. Distribute the mustard in an even layer over the bottom of the dish, sprinkle about half of the greens on top and add chopped garlic.

Step 4. Place tomatoes on top of the greens. To make the brine, dissolve salt in boiling water, cool the mixture slightly and pour it over the tomatoes. Sprinkle the remaining herbs on top and cover the dish with a lid.

Step 5. Leave the tomatoes at room temperature for about a week, and then move them to a cold place for another 25 days. Bon appetit!

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Recipe No. 3, a little discussion

Why is the cold method popular? But because with it, ready-made vegetables have a natural appearance, do not mold, remain intact and without wrinkles. And the brine will be almost completely transparent, except that it may become slightly cloudy due to microflora particles. Previously, by the way, tomatoes were not cooked in jars with mustard. These are all the fantasies of our housewives. There are different ways to prepare the brine and add mustard. The main ones are cold and hot canning. The second option is not particularly different from traditional pickling of tomatoes, but the first is a simple and original way to try salted tomatoes with mustard. The cold pickling option, as already mentioned, is more profitable in that you can use even very ripe vegetables; they will not burst and will retain their presentable appearance. Below is another recipe for how to cook tomatoes with mustard in a cold way.

How to pickle green tomatoes for the winter with citric acid?

Green tomatoes pickled with citric acid have a more delicate and fresh acidity than those pickled with vinegar. They are stored for the same long time, but for people who don’t like vinegar, this recipe will come in handy.

Cooking time: 6 hours.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Green tomatoes – 600 gr.
• Garlic – 2 cloves
• Citric acid – 1 tsp.
• French mustard – ½ tsp.
• Coriander – ½ tsp.
• Black peppercorns – 5 pcs.
• Bay leaf – 2 pcs.
• Water – 1 l.
• Salt – 1 tbsp. l.
• Granulated sugar – 3 tbsp. l.

Cooking process:

Step 1. Rinse the green tomatoes with cool water, then dry them on a towel. and, cutting out the stalk.

Step 2. Pour pepper, coriander, mustard and bay leaves into sterilized jars. Cut the garlic into two parts and also add to the jar. Place tomatoes on top.

Step 3. Dilute sugar, salt and citric acid in water. Bring the liquid to a boil, pour the brine into jars and seal them.

Step 4. Turn the jars upside down and leave to cool at room temperature. Bon appetit!

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Green tomatoes for the winter with parsley and garlic

A fresh and spicy way to pickle green tomatoes. Everything you need is prepared quickly, and the pickling process itself takes only a week, but these tomatoes can be stored for several months.

Cooking time: 7 days.

Cooking time: 30 min.

Servings – 6.

Ingredients:

• Green tomatoes – 1 kg.
• Garlic – 5 cloves.
• Dill inflorescences – 2 pcs.
• Chili pepper – 1 pc.
• Fresh parsley – 1 bunch
• Fresh dill – 1 bunch
• Bay leaf – 2 pcs.
• Water – 1 l.
• Salt – 2 tbsp. l.
• Black peppercorns - to taste
• Allspice - to taste

Cooking process:

Step 1. Cut the tomatoes so that you get a not very deep cross.

Step 2. Grind the garlic, herbs and chili pepper. Mix the filling.

Step 3. Stuff green tomatoes with vegetable mixture and place in a deep bowl. Add bay leaf, pepper and dill inflorescences.

Step 4. Dilute the salt in water and pour the resulting brine over the tomatoes. Cover the bowl with a weighted plate and leave for a week at room temperature. Bon appetit!

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Pickled green tomatoes in a saucepan

Green tomatoes can also be fermented in a saucepan

It is important to follow the cooking recipe completely.

What ingredients will you need?

To pickle tomatoes in a saucepan you need to prepare:

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:

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