Very often at the end of the summer season, when the cold comes, many unripe tomato fruits remain in the gardens. But this is not a reason to just throw them away. They can be prepared for the winter if you know all the subtleties of this process. To its taste, such a preparation is in no way inferior to red tomatoes. Many people like this special taste even more.

Salting green tomatoes for the winter - recipes

Recipe for the winter salted green tomatoes without the addition of vinegar

For salting, you will need the following products:

1. Medium green tomatoes - 6 kg;
2. Boiled cold water - 4 liters;
3. Laurel leaves - 8 pieces;
4. Rock salt - 250 g;
5. Sugar sand - 125 g;
6. Chalk black pepper - 1 tablespoon;
7. Mint leaves, dill and parsley - 175 g;
8. Cherry and currant leaves - 100 g.

Correct step-by-step salting:

• We wash the green tomatoes and remove the stalk;
• All the leaves that are needed for cooking, wash well in running water;
• Prepare the jars. Wash them well with a detergent or soda solution. Rinse and sterilize them. Pour boiling water over the caps;
• Put some of the prepared spices on the bottom of the jars, tamp a layer of tomato on top of them, and then again all the spices. Alternate layers until the ingredients are completely depleted;
• Pour cold boiled water over everything and seal it with a lid.

Recipe for pickling a tomato for the winter "sweet paradise"

Products required for cooking:

Salting method according to this recipe:

• Put cherry leaves on the bottom of the prepared container, and put peppercorns and cinnamon on top of them;
• Rinse the green tomatoes thoroughly and place them tightly in a container. Sprinkle the vegetables with sugar. So vegetables with sugar should be alternated until all the ingredients run out. In the container, you need to leave a place for fermentation;
• Cover the entire blank with cherry leaves on top;
• Mix the crushed red tomatoes with the remaining sugar and pour this sweet mixture over the workpiece;
• Cover everything tightly with a lid and store in a cool place.

Recipe for pickling green tomatoes "Chalice of Happiness"

Products you need for this recipe:

1. Green tomato rafts - 5 kg;
2. Red Bulgarian sweet pepper - 0.75 kg;
3. Eggplant - 1 piece (about 125 g);
4. Red onions - 0.5 kg;
5. Garlic cloves - 90 g;
6. Zucchini - 50 g;
7. Capsicum hot pepper - 2 pieces;
8. Dill and parsley (greens) - 1 small bunch each;
9. Basil greens - 25 g;
10. Pouring from water and salt (to taste).

Cooking consists of the following stages:

Tatar green tomatoes for the winter - recipe

For pickled tomatoes according to this recipe, you you need the following ingredients:

1. Green tomatoes - 3 kg;
2. Sweet Bulgarian multi-colored pepper - 0.25 kg;
3. Medium carrots - 3 pieces;
4. Garlic cloves - 3 pieces;
5. Spices and parsley to taste;
6. Drinking water - 1 liter;
7. Granulated sugar - 1 tablespoon;
8. Rock salt - 2 tablespoons.

Cooking includes the following stages:

• Wash the tomatoes well and make small cuts in them (but not through and through);
• Wash the pepper, cut off the stalk and remove the seeds, cut into small strips;
• Peel the carrots, rinse and rub on a grater (coarse);
• Peel the garlic cloves and cut into thin slices;
• Put prepared vegetables into the cuts of green tomatoes and place them in sterile jars;
• Add spices and finely chopped parsley there;
• Cook the brine. Pour granulated sugar and rock salt into the water. Bring the mass to a boil and pour into jars of vegetables;
• Roll up the jars well and wrap them in something warm. Wait until it has completely cooled down and take it out for storage in a cool room for the winter.

Tomato recipe for the winter in Georgian

In order to cook salted tomatoes according to this recipe, you you need the following ingredients:

The stages of cooking such tomatoes for the winter:

• Rinse medium-sized tomatoes in cold water and let it run out;
• Peel the garlic cloves, rinse and cut them into 4 parts;
• Rinse the pepper, cut off the stalk, remove the seeds. Cut it into half rings;
• Pour water into a container and let it boil. Then immerse parsley and celery in it and cook for 5 minutes. After the time has passed, remove the herbs from the boiling water and let it cool down;
• Pour rock salt into the water;
• Put tightly prepared tomatoes in sterile jars, filling empty spaces with garlic, pepper and sprigs of herbs;
• Pour warm brine into the jars up to the neck and roll them well. Store in a cool, dark place.

Pickled green tomatoes - a recipe for the winter

Ingredients for making these tomatoes:

Cooking a tomato according to this recipe:

• Wash well the peppers, tomatoes and all the greens;
• Peel and rinse onions and garlic cloves;
• Cook the brine. To do this, pour water into the container, add granulated sugar and rock salt. Add laurel leaves and allspice peas. Place the container on the stove and turn on the fire. Wait for the brine to boil and turn off the heat;
• In tomatoes, make small cross-like cuts in the area of ​​the stalk;
• Finely chop all the greens;
• Chop the garlic cloves with a garlic and add it to the herbs;
• Cut the pepper, remove the stalk with seeds. Chop very finely and mix with garlic and herbs;
• Stuff the tomatoes with the resulting spicy mixture and put them tightly in jars, shifting them with half rings of onions and the remaining spicy mixture;
• Pour everything with the prepared brine, cover the neck with gauze and let stand at room temperature for 3 days. Then close tightly with a lid and put in a cold storage room for the winter.

Cold pickling recipe for green tomatoes

To prepare two 2 liter jars, you The following products are required:

Cooking steps:

• Wash the fruits of green tomatoes well and tear off the stalks from them;
• Peel the garlic cloves;
• Rinse dill (umbrellas), horseradish leaves and currants in running water and dry (shake);
• Prepare the jars. Wash them and sterilize in the way that is most convenient for you;
• In sterile jars in equal quantities, first put a third of the total amount of greens, and then the tomatoes to the middle of the container;
• Put garlic cloves, peppercorns and herbs on the tomatoes. Then again the rest of the tomatoes;
• Lay the dill umbrellas and horseradish leaves on the tomatoes with the topmost layer;
• Pour salt into the water and stir until it is completely dissolved. Pour the prepared brine into jars. It should completely cover all vegetables;
• Tightly seal the jars with the blank with a plastic lid and take out for winter storage in a cold room or refrigerate.

Green tomato recipe with vinegar and oil

For salting, you will need the following components:

1. Green tomatoes - 3 kg;
2. White onions - 200 g;
3. Garlic heads - 1 piece;
4. Dill greens - to taste;
5. Drinking purified water - 3 liters;
6. Rock salt - 2 tablespoons;
7. Granulated sugar - 9 tablespoons;
8. Laurel leaves -3 pieces;
9. Table vinegar - 1 glass (9%);
10. Vegetable oil - 3 tablespoons;
11. Allspice peas - 5 pieces.

Step by step cooking tomatoes according to this recipe:

Adjika recipe for the winter from green tomatoes

For such a delicious but unusual adjika, you you will need such a set of products:

1. Green tomatoes - 2.5 kg;
2. Sweet Bulgarian pepper - 0.5 kg;
3. Quince - 0.5 kg;
4. Juicy young carrots - 0.25 kg;
5. Young zucchini - 0.25 kg;
6. White onions - 1 kg;
7. Hot peppers - 1 small piece;
8. Rock salt - 0.5 cups;
9. Greens (to your taste) - 0.5 cups;
10. Sugar sand - 0.5 cups;
11. Vegetable oil - 1 cup.

Cooking adjika according to this recipe includes the following stages:

You can salt not only red, but green tomatoes. Unlike ripe fruits, green tomatoes are more sour and firm, but not less tasty. They can be added to salads or used as a separate dish. They can be salted in pots, barrels and jars. How to pickle green tomatoes?

What green tomatoes to choose for pickling

Green tomatoes can contain harmful substances, so it is very important to choose the right fruit. For pickling, medium or large tomatoes are suitable. Small fruits contain a harmful substance called solanine, which is extremely harmful to health and can be very dangerous. If you decide to use them, then first you need to hold the tomatoes in salted water for several hours. During this time, the water will take in all the harmful substances.

Cold pickling of green tomatoes in jars

Ingredients:

• Green tomatoes 1 kg.
• Capsicum to taste.
• Salt 2 tbsp. l.
• Sugar 1 tbsp. l.
• Garlic to taste.
• Parsley, dill to taste.
• Currant leaves 10 pcs.
• Water 1 l.

Sequencing:

• Prepare the brine. To do this, add sugar and salt to the water. Put the brine on fire, wait until it boils and keep it on fire for about 5-10 minutes. Then the brine must be cooled to room temperature.
• Place a clove of garlic, a few blackcurrant leaves, and herbs on the bottom of a sterilized pickling jar. Then add some tomatoes. Put garlic, currant leaves and herbs on them, add pepper. Alternate layers until you reach the very top of the can.
• Pour the brine over the tomatoes and close the jar with a nylon lid.

Green tomato appetizer with garlic

Ingredients:

• Green tomatoes 1 kg.
• Bitter pepper 1 pc.
• Garlic 5 cloves.
• Vinegar 9% 70 ml.
• Sugar 1 tbsp. l.
• Salt 1 tbsp. l.
• Greens, spices to taste.

Sequencing:

• Cut the tomatoes into small wedges. Cut hot peppers and garlic into small wedges.
• At the bottom of the pan, you need to put pepper, salt, sugar, spices and add vinegar. Add green tomatoes and mix everything thoroughly.
• Cover the pot with a lid and let it sit for about a day.
• Put the tomatoes with all the spices in sterilized jars and fill them with the juice that was released during the salting process. Close the jar with a lid and refrigerate or refrigerate. The snack will be ready in 7-8 days.

Salted green tomatoes in tomato sauce with cinnamon

Ingredients:

• Green tomatoes 1-1.5 kg.
• Tomato juice 1 l.
• Sweet bell pepper to taste.
• Sugar 3-4 tbsp. l.
• Salt 3 tsp
• Cinnamon to taste.
• Water.

Sequencing:

• Add sugar, salt and cinnamon to tomato juice. Mix everything and boil over medium heat for 5-7 minutes.
• Put tomatoes in sterilized jars and cover them with a little hot water, then fill them with tomato sauce. Close the jar tightly with a lid.

Spicy green tomatoes

Ingredients:

• Green tomatoes 1-1.5 kg.
• Garlic 2-3 cloves.
• Black pepper 10-15 pcs.
• Clove 4 b.
• Sugar 4-5 tbsp. l.
• Salt 3 tbsp. l.
• Vinegar 9% 2 tbsp. l.
• Marinade water 1.5 l.
• Bay leaf 4 pcs.
• Bitter pepper to taste (or chili).

Sequencing:

• Place rinsed green tomatoes, garlic, and a few hot pepper or chili pods in sterilized jars.
• Add bay leaves, cloves, peppercorns, salt, sugar, vinegar to the water. Mix everything and put on fire. As soon as the brine boils, you need to remove it from the heat and pour the tomatoes in the jars.
• Close the jars with lids and leave to cool. You can store jars of tomatoes at room temperature, in the refrigerator or in a cool place.

Each of the recipes is a new and original snack idea that can become a favorite. With them you can please not only yourself, but also your loved ones.

Vegetables

Description

Ingredients

Steps

As mentioned earlier, when choosing green tomatoes, give preference to the smallest fruits of the correct shape. After purchase or collection, all tomatoes must be thoroughly rinsed in cold water, then remove the stalks and dry on a clean kitchen towel.



While the tomatoes are drying, let's prepare the herbs and spices. To do this, rinse all the collected fragrant currant leaves in water and also leave to dry. Instead of currants, you can also use cherries: they also have a very expressive and slightly tart aroma. It is enough to lightly rinse the dill in water, the horseradish leaves can be wiped with a damp cloth. Garlic must be divided into cloves and peeled. Tip: in order for the garlic to give all its smell and taste to the marinade and tomatoes, it is better to peel it before filling the jars.



Now you need to sterilize the selected jar by steam and fill its bottom with prepared herbs. Also in the jar you need to put garlic cut into plates and chili peppers. Always use gloves when handling hot peppers. Then just put the layers of tomatoes in a glass container and alternate them with currant and horseradish leaves.



On top, as on the bottom of the jar, lay out the same leaves and dill umbrellas in a dense layer. Due to the lack of fresh dill, the seeds of this plant are also very often used for pickling tomatoes.



Pickle today we get the simplest. Pour salt into clean cold water, stir it thoroughly and then pour the tomatoes in jars with the resulting liquid.



If necessary, lightly rub the contents of the jar with a wooden spoon. The brine should completely cover all the ingredients and reach the top of the jar as shown in the photo.



In a separate saucepan, bring the water to a boil and place the plastic lid in it for 2-3 minutes. Gently remove the lid from the water and tightly close the jar of green tomatoes and herbs with it.



Such preservation will be prepared within the next month and only after this period it will be possible to open the jar and taste the resulting tomatoes. It is necessary to store preservation in a cool, dark place; a small cellar is ideal for this. An already opened jar of lightly salted tomatoes is best kept in the refrigerator. Cold pickling of green tomatoes with garlic in jars for the winter is ready. By the way, in this way you can also pickle tomatoes in a saucepan, in a bucket or even in a barrel.



Bon Appetit!

For this we need:

• 1 kg of green tomatoes;
• black currant leaves;
• dill with umbrellas - to taste;
• horseradish leaves - 3-5 pcs;
• hot and allspice pepper - to taste;
• 1 liter of purified water;
• 3 tbsp salt.

First of all, we put the washed herbs and spices in the jar, then there are tomatoes and again greens.

For the brine, you need to dissolve the salt in boiling water. Pour tomatoes, cover and keep at a temperature of 3-6 degrees. After a month, you can try salting.

If it is not possible to store the workpiece in the cold, you can roll up the cans with lids. To do this, the initial brine, after cooling, must be drained, boiled again, refilled the containers with green tomatoes and rolled up.

How to salt green tomatoes for the winter?

The oldest way of storing green tomatoes in winter is by salting in barrels.

For such a blank, we need:

• green tomatoes - 1 kg;
• dill sprigs, parsley and celery - 30 g;
• horseradish (leaves) - 15 g;
• mint - 2-3 leaves;
• garlic - 3-5 cloves;
• currant leaves (black), grape and cherry leaves - 3-4 pieces each.

To prepare the brine, we use the proportions: for 1 liter of water, 70-80 g of salt is needed.

On the bottom of the barrel we put a third of all the spices, then half the tomatoes and another third of the seasonings are tightly placed, then the remaining tomatoes and herbs. Fill the workpiece with brine and cover with a lid. In a few days we send to the cellar. Such tomatoes will be ready in 6-7 weeks.

How much salt green tomatoes?

The duration of pickling green tomatoes depends on the method of preparation: barrel (will be ready in 45-50 days), in cans (ready for use in a week or two). If you can't wait to try salting, you can use the stuffed tomato recipe.

To do this, we make several vertical cuts on each tomato and fill them with a mixture of chopped carrots, parsley, dill, and garlic. We put in a saucepan and cover the tomatoes with brine (for 1 liter of water, you need to take 50 g of salt). We cover with a plate and put oppression. Such tomatoes will be salted for only 3-4 days.

How often green tomatoes remain in our harvest at the end of the season. The unripe varieties of these vegetables, when properly prepared, add spice to dishes due to their sweet and sour taste.

There are practically no difficulties in proper salting, but the main points in the proportions and combinations of vegetables with each other must be taken into account.

Get ready to learn how to pickle green tomatoes correctly.

With a huge variety of recipes for unripe tomato fruits, consider the most common and delicious, as well as the simplest recipe for cold pickling green tomatoes.

Recipe for pickling green tomatoes without vinegar

This cooking method is suitable for those who like hard tomatoes. They turn out to be very juicy, tasty and crispy. Perfectly used both as an appetizer to the table and for cutting into salads. Let's take a closer look at how to salt green tomatoes in a cold way.

Ingredients:

• cold boiled water 8 l;
• 400-500 gr. table salt.
• green tomatoes - 11-12 kg.;
• bay leaf - 15 sheets;
• sugar - 250 gr.;
• mint leaves, dill and parsley - 350 gr;
• ground black pepper - 2 tablespoons;
• fresh leaves of cherry, red or black currant - 150-200 gr.

Thanks to this recipe, the tomatoes are quite hard. Therefore, if you give preference to soft fruits, then before salting, you need to boil in water for about two to three minutes.

1. We wash and clean vegetables.
2. Put some of all the spices in the prepared container or barrel at the bottom.
3. On top of the spices is a layer of densely packed fruits, on top of which there are spices again. Maintain this order until all products are fully used.
4. Do not forget to sprinkle everything with sugar and shake the container lightly to evenly distribute all the seasonings.
5. Pour brine on top.
6. Cover the container with a tight lid so that it does not open.

It is necessary to store it like salted beets in a cool place for 1.5 - 2 months.

"Sweet Paradise"

This recipe for salty green tomatoes turns out to be unusual and amazingly tasty. Children will especially like it. And adults will be delighted.

The finished dish acquires a mild and spicy taste. An excellent treat to the table at any time of the year.

Cold pickling green tomatoes is the easiest way to prepare green fruits.

Composition:

• green tomatoes 10 kg;
• cherry leaves - 200 gr.;
• allspice - 10-15 gr;
• ground cinnamon - 1 tsp;
• red tomatoes (you can use tomato paste) 4 kg;
• sugar - 3.5 kg.

1. At the bottom of a wooden or glass container, you need to put a few currant leaves.
2. Cover the leaves with pepper and cinnamon.
3. Take the green fruits of the tomatoes, wash well and lay tightly on the finished surface.
4. Top with sugar. Alternate these layers to the upper level of the container, leaving room for fermentation. Therefore, it is necessary to use a container for cooking with a volume that is much larger than the volume of food.
5. When the desired level is reached, put currant leaves tightly on the top layer of vegetables.
6. Pour the finished composition with tomato paste with sugar.
7. Cover the top with a lid pressed tightly against the finished dish.

After a couple of days, you can enjoy the treat. Store in a cool place, preferably in a refrigerator. Now you know how to pickle green tomatoes quickly, please your homemade delicious tomatoes.

Recipe for pickling green tomatoes "Thicket of Happiness"

This dish is appreciated by lovers of assorted vegetables.

A special combination of vegetables gives a rich, spicy, slightly sour taste that causes appetite after the first try. Ideal for appetizers with meat and fish.

Contains, like salted pigs, a storehouse of vitamins and a variety of tastes. Shelf life up to two years.

Ingredients:

• unripe fruits of tomatoes - 8-10 kg.;
• eggplant 250 gr.;
• sweet red pepper - 1.5 kg.;
• red onion - 1 kg.;
• garlic - 180 gr.;
• zucchini 100 gr.;
• hot peppers - 4 pcs.;
• parsley and dill - 2 medium bunches.
• basil - 50 gr.
• filling: salt water in proportions 1: 100

1. Wash the food thoroughly.
2. Cut the fruit in a cross section into halves.
3. Take out the whole core with a spoon.
4. Put the vegetables, ground in a meat grinder, tightly inside each half.
5. Prepare sterilized jars.
6. Fold the tomatoes without squeezing together so that the entire vegetable mixture remains inside.
7. Roll up the lid.

Store in a cool dry place.

Recipe for green tomatoes for the winter salting as lecho

The simple technology of making lecho and excellent taste have gained popularity among many nations. The method of preparing this dish from green unripe tomato fruits is a rarity.

But after a feeling of excellent taste, this method of harvesting will take one of the first places in terms of pickling this favorite vegetable.

The highlight in this recipe is precisely the presence of the sweet and sour taste of green tomatoes.

Ingredients:

• unripe tomatoes - 4-5 kg;
• eggplant - 1 kg.;
• zucchini - 1 kg.;
• garlic - three cloves;
• carrots - 1.5 kg;
• tomato sauce, preferably spicy - 1 l.;
• unrefined vegetable oil - 2 tbsp.;

1. Rinse all vegetables well.
2. We chop everything coarsely to get more juiciness in the finished dish.
3. Grate the carrots on a coarse grater.
4. Peppers and tomatoes must be cut into large slices.
5. We heat the vegetable oil.
6. Add vegetables to it, mix.
7. Pour in tomato sauce and, continuing to stir, cook over low heat for 1.5 hours.
8. And only at the end of the cooking process, 10 minutes before turning off the fire, it is necessary to add salt.
9. We fill sterilized jars with ready-made lecho. We roll it up and wrap it in a warm blanket for a couple of days.

The product is ready to use. For a shorter shelf life, simple food containers with a tight-fitting lid can be used. This product can be stored in the refrigerator for up to two weeks.

Winter Garden salad

The dish turns out to be very beautiful and tasty. Because of the bright colors, it will perfectly decorate your table for the new year. When preparing a salad, we rely on our taste sensations.

For lovers of sweet and sour taste, we leave everything in the proportions indicated below in the recipe.

If you want to reduce the sourness of tomatoes, you can add a couple of tablespoons of sugar.

Ingredients:

• tomatoes - 6 kg;
• carrots - 2 kg;
• green apple - 2 pcs.
• red sweet bell pepper - 1 kg.
• salt - half a glass (100 gr.)

1. Wash all vegetables.
2. Cut the tomatoes into rings.
3. Cut carrots, apples, onions and peppers into strips or cubes.
4. Mix all vegetables well in a large container.
5. Fill with salt on top. Mix everything again.
6. Now cover the container with vegetables with a towel without a lid and leave for 6-7 hours.
7. After this time, brine is formed. We use it for further seaming.
8. We take a frying pan. Pour 2 cups of refined vegetable oil into it and heat it up.
9. We add our vegetables to the oil.
10. We fill everything with 1 glass of sugar. Cook over medium heat, stirring constantly.
11. After that, we proceed to sterilization. We put the finished salad in sterile jars and sterilize for another 20 minutes.
12. Now we roll it up.

The salad is ready for use and storage for a long time.

How to pickle green tomatoes in jars

An unusual recipe for pickling with cinnamon will appeal to those who love the spicy smell of this wonderful spice. Tomatoes prepared according to this recipe will be very tasty and aromatic.

The tomatoes are soft and tender. If desired, this recipe can be diluted with any spice of your choice, adding a spice in a volume of no more than 1/2 tsp. The recipe is simple and easy to prepare.

Ingredients:

• tomatoes - 8-10 kg.;
• bay leaf - 10-12 pcs. ;
• ground cinnamon - 5-10g.;
• water - 1l;
• table salt 2 tbsp

1. Wash the tomatoes well.
2. Put them in sterilized jars.
3. Pour boiling water into each jar and leave in this form for half an hour. Next, you need to drain the water.
4. Repeat the procedure two more times. As a result, after the third pouring, the water must be boiled again and salt, cinnamon and bay leaf must be added to it.
5. Boil this brine for 7-8 minutes over medium heat.
6. Pour the tomatoes in the jars with the prepared brine and roll up.
7. Be sure to put upside down until it cools completely.

How to salt green tomatoes, you ask? Try to make adjika.

Due to the extraordinary composition of all components, adjika turns out to be very spicy with a delicious rich aroma and delicate sweet and sour taste with a small sparkle.

As a seasoning for meat, fish and any side dish, you can improve the taste of any dish. Pickled parsley can be added if desired.

Ingredients:

• green tomatoes - 7-8 kg.;
• red and green bell peppers - 1.5-2 kg.;
• eggplant - 1 kg.;
• quince - 1-1.2 kg.;
• pears - 1 pc.;
• zucchini - 3 pcs.;
• garlic -5-6 cloves;
• medium bulbs - 10 pcs.;
• red hot pepper -100 gr.;
• table salt - 1 glass;
• any greens - 1 glass;
• granulated sugar - 1 glass;
• refined vegetable oil - 2 cups.

1. Wash all food.
2. Cut the tomatoes into pieces.
3. Salt the tomatoes and put in a dark place for 6-7 hours in a separate container to remove excess bitterness.
4. Drain the resulting juice in the tomatoes.
5. Grind vegetables with a meat grinder: quince, bell peppers, onions, zucchini, eggplant, garlic.
6. Mix well the resulting vegetable mixture.
7. Cook the finished mixture over the fire for an hour, stirring constantly.
8. Squeeze the garlic through a garlic press and add to the mixture
9. Finely chop all greens and hot peppers.
10. Add pepper and herbs to vegetables.
11. We continue to cook all the vegetables for another hour.
12. Add sugar, vegetable oil and table salt.
13. Let the finished mixture boil over the fire 2-3 times.
14. Adjika is ready. We pour it into ready-made sterilized jars. We roll up.

The dish, after cooling, is ready to eat.

Thanks to the large number of delicious recipes for making green tomatoes, we can not worry about the remnants of our harvests of unripe fruits. And not only that, the stored storehouse of vitamins in these vegetables will help us stay healthy for many years.

Enjoy your meal!

Source: http://receptynazimu.com/recepty-soleniya/zelenyh-pomidor.html

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A wide variety of recipes that use green tomatoes are especially popular at the end of the season.

And no wonder, because sometimes not all vegetables have time to fully ripen, and few know what to do with them. Today I will tell and show you how to salt (ferment) green tomatoes in a cold way.

You will get a truly fabulous snack that everyone will appreciate.

A little theory before starting the cooking process itself. Pickling (pickling) is a biochemical way of preserving food.

In the process of pickling (for example, the same cucumbers or tomatoes), lactic acid fermentation occurs, as a result of which a certain amount of a natural preservative, lactic acid, accumulates.

It is she who endows ready-made pickled (salted) products with a unique taste.

In addition to a fairly strong salt solution and natural aromatic additives (fresh herbs, spices), there are no and cannot be other additives in the recipe for pickled green tomatoes.

In particular, I'm talking about sugar and vinegar, which some cooks like to use so much - these are the components of the marinade, that is, they are suitable for making pickled tomatoes, not salted ones.

To prepare salted (pickled) green tomatoes, we need the green tomatoes themselves, as well as drinking water and table salt for the brine.

For flavoring, I suggest using blackcurrant and horseradish leaves, dill umbrellas, parsley, garlic, mustard seeds, and coriander.

Since I will ferment tomatoes in small quantities, a capacity of about 3 liters is enough for me.

We wash the greens very thoroughly in cold water, and remove the top layer of dry skin from a large head of garlic.

We just break the head so that the teeth separate from each other - you do not need to clean them. We put half of the herbs and garlic on the bottom of the dish.

Wash green (or brown) tomatoes thoroughly, tear off the stalks. We prick each vegetable with a fork from the side of the tail attachment - this way we will help the brine to quickly penetrate into the fruit.

We put the tomatoes prepared in this way in a container on top of the fragrant greens. Always try to put the largest fruits on the bottom, covering them with smaller ones.

Add the second half of the fresh garlic cloves and a couple of cloves on top (not worth it anymore, as this is a very strong spice). Pour in a teaspoon of mustard seeds and coriander.

Cover the green tomatoes with the second half of the greens: blackcurrant and horseradish leaves, dill umbrellas and parsley.

Regarding water: ideally, it is advisable to take a spring or well, but even a tap water flow is suitable for city dwellers (if it is of good quality). Anyway, I am typing directly from the tap.

Now about the salt: fine or coarse - it doesn't matter. The main thing is that the salt is not iodized - it is completely unsuitable for conservation.

In this case, there is a high probability of damage to the workpiece and the appearance of an unpleasant aftertaste in salted green tomatoes. Basically, there is always information on the pack of salt whether the product can be used for preservation.

Fill the prepared vegetables with herbs and spices with cold salted water: one liter is just enough to completely cover 1 kilogram of green tomatoes with aromatic additives.

The process of pickling / pickling our tomatoes has started - we hide the dishes somewhere in a secluded corner away from the sun and light.

We do not break the structure for the first 2 days, but on the third day we simply remove the jar - only the plate will remain as a load, which is quite enough to prevent the contents of the dishes from rising above the brine level.

We leave the tomatoes at room temperature for a total of 3 weeks, during which a variety of things will happen with the future snack.

For example, the day on the fifth brine and everything in it will not smell very pleasant (for me personally, this smell is comparable to vomiting, sorry). But after another four days, the “amber” will gradually change: the very notes of salted tomatoes that are familiar to many lovers from childhood will begin to slip in it.

In addition, the color of the tomatoes will also change: the saturation of the color will go away, giving way to pallor. Whether salted green tomatoes are ready for consumption can only be judged after tasting.

So, personally, I recommend trying the results of my culinary creativity no earlier than three weeks (!!!) salting.

However, it should be noted that the time may vary depending on temperature conditions, the size of the fruit, the volume of the harvest, etc.

When the salted green tomatoes have soured properly, we move them to a cooler place (in my case, the refrigerator), where we store them until we eat them. The most delicious (for me personally) salty green tomatoes are obtained in about a month from the beginning of their preparation.

Harsh, zaboristy, vigorous, sour-salty green tomatoes are an excellent appetizer to any table. I really hope that this year I am not late with the recipe yet and it will definitely come in handy. Cook for your health, friends, and bon appetit!

Source: https://finecooking.ru/recipe/solenye-zelenye-pomidory-na-zimu

Salting green tomatoes for the winter - recipes and methods +

Foreword

In autumn, winter, spring and even summer this dish will take pride of place on your table. And even if you do not yet know what salting green tomatoes for the winter is, then after our recommendations you will be able to evaluate the original taste of this dish in real time.

Harvesting such as salted green tomatoes has been very popular with different housewives for many years.

And all because this original appetizer goes very well with different types of dishes.

Banal mashed potatoes, pasta, fried potatoes with eggs will seem much tastier to you if there are several green pickled tomatoes on your plate.

Before you start cooking, you need to choose the appropriate container depending on the future volumes of the workpiece.

Both glass and plastic containers, such as buckets with lids, are allowed.

Of course, you can also adopt the methods of pickling tomatoes in wooden barrels, but now we are talking about blanks made within the framework of apartment conditions.

For our recipe you will need:

• green tomatoes;
• salt;
• sugar;
• water;
• seasonings;
• garlic;
• Dill;
• parsley;
• chilli.

The amount of garlic and pepper depends on your preference. We take green tomatoes, wash in cold water, cut into slices, preferably into 4 parts. Very small tomatoes can be left uncut. On the bottom of the container, first put the greens, pre-washed and peeled garlic.

We put whole tomatoes and slices on top of them. After that, you should repeat the layer with herbs and garlic. Now you will need to chop up the chili peppers as well. By the way, you can put hot peppers whole - this will not significantly change the taste.

Likewise, in layers, you can fill the entire container.

Then you should start preparing the brine - add about two tablespoons of salt and one sugar to one liter of filtered water. We take water, bring to a boil, and then wait until it cools down.

After the water reaches room temperature, pour it into a container with tomatoes. The pickle should cover the green tomatoes. Then you can already close our workpiece with a lid and rearrange it in a cool place.

Many housewives prefer to cook tomatoes without using fresh herbs. Therefore, you can safely use frozen. In addition to dill and parsley, it is also permissible to add rosemary, horseradish or currant leaves.

There is also an opportunity to make your green tomatoes even more original and savory.

To do this, you take ordinary table mustard, approximately at the rate of one teaspoon for one liter of brine, and thus give a specific taste.

Salting green vegetables - cooking a tomato for the winter

In addition to the fact that this dish is delicious, it is also very aromatic, and most importantly healthy. Indeed, tomatoes contain lycopene - antioxidants that significantly lower cholesterol levels. In addition, they act as assistants in the fight against various viruses. So they help our body not to get sick.

In ancient times, in Russia, festive tables were necessarily decorated with such food. Nowadays, especially in summer, plates of fresh tomatoes and pickles can be seen in almost every home.

However, salted tomatoes are preferred mainly in the winter season, when the human body is strongly lacking in vitamins.

If you prefer a rich diet, pickled tomatoes can also be included in the diet.

Just be careful if you have stomach problems - pickles are sometimes contraindicated.

Salted vegetables retain fluid in the body, exacerbate the processes with an unhealthy gastrointestinal tract. Especially if these tomatoes still have a rather spicy taste.

There are many recipes for making green tomatoes. Try this one too.

We prepare 10 kilograms of tomato, 3 large heads of garlic, dill and parsley (3 bunches each), 45 black currant leaves and one glass of fine salt. We wash the vegetables, herbs and leaves thoroughly.

In order for the tomatoes to be firm, keep them in cold water for several hours, periodically changing the water. After such preparations, clean the garlic. We put the tomatoes in a container for pickles, shifting layers of garlic, herbs and spices.

We prepare the brine - we take 2 tablespoons of salt per liter of water. Strain, pour in the tomatoes and cover with a press.

In order for your tomatoes to pickle well, you must put the pickling container along with the contents in a warm place for several days.

And after that, move to a cold place. You can taste your preparation after 3 weeks, usually in 20-25 days the tomatoes are already completely ready.

They should be eaten first, because already in January they start to fizzle out. And after pickling, you can get workpieces from tomatoes that have ripened to the desired state.

Green tomatoes for the winter - pickle or cook jam?

Many resort to such salting for a completely objective reason. The fact is that by autumn a large number of unripe fruits remain on the bushes.

In order not to throw them away, a similar salting method is used. In addition, vegetables are stuffed with herbs with garlic, and real jam is also prepared.

The latter, thanks to sugar, turns out to be sweet, but quite specific in taste. However, this option for preparing tomato delicacies is not often used.

And also, keep in mind that for all the above recipes, it is better to take small vegetables. And the brine itself should be cold when salting.

Do not forget that the jars with the blanks must first be folded for fermentation in heat for several days, and after the appearance of a slightly cloudy brine, they must be removed in the cold for long-term storage.

• Mikhail Malofeev
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Source: https://nasotke.ru/zasolka-zelenyh-pomidor-zimu.html

Green tomatoes for the winter: 6 great recipes

Green tomatoes for the winter are an excellent salting for any feast. You can make this blank in quite different ways.

This article will describe the best recipes for canning green tomatoes. You can cook them in a barrel, bucket, or immediately roll up in jars.

If desired, you can even make a salad from them.

Green tomatoes for the winter are an excellent salting for any feast

Green tomatoes for the winter: the most delicious and simple recipe

The most delicious recipe for preparing these vegetables for the winter will be described below. If you follow this recipe, you can quickly pickle tomatoes. This is the easiest way to create such a winter blank.

So, you should prepare the following products:

• Tomatoes (green).
• Garlic.
• Water (for 1 liter of water there are 3 kg of tomatoes).
• Horseradish.
• Salt and granulated sugar.
• Vinegar.

To prepare such a twist, you must follow this plan:

1. The rolling will take place in banks, so they should be sterilized in advance.
2. Horseradish and tomatoes must be washed well. It is advisable to sort out the vegetables so that only the best of them are covered for the winter. Horseradish is cut into pieces.
3. The bottom of the glass container should be packed with spices, garlic and horseradish.
4. Then vegetables are laid out in a saucepan and poured with boiling water. They should be infused for at least 30 minutes. There is no need to salt the water at this stage.
5. While the tomatoes are infused, it is worth preparing the brine. Salt boiling water and add garlic cloves to it. This brine will be watered with green tomatoes in jars. To make the vegetables sour, you can add a little citric acid to the marinade. Also, add a spoonful of vinegar to the brine. Vinegar will make the vegetables crispier.
6. After that, they can be rolled up.

It turns out wonderful salty green tomatoes with garlic.

Pickled green tomatoes (video)

How to salt green tomatoes in a bucket?

To get very tasty pickled vegetables, pickled in a bucket, you need to prepare the following ingredients:

• Tomatoes (green).
• Chilli.
• Salt.
• Dill.
• Sugar sand.
• Peppercorns.
• Garlic.

The salting in the bucket is quite simple.

1. All vegetables must be clean and dry. If there are damaged ones among them, then they must be removed.
2. If fresh dill is used, and not dry, then it is also washed.
3. The first layer of the workpiece can be placed on the bottom of the clean bucket. It consists of tomatoes, dill, herbs and spices. Sprinkle the top with chopped chili and garlic cloves. Thus, the bucket needs to be filled to the top.
4. It is necessary to ferment the workpiece in brine. It is prepared as follows: salt and granulated sugar dissolve in boiling water. The liquid should be half as much as the workpiece, that is, 1.5 liters of brine will be enough for a 3-liter bucket.
5. After the tomatoes are marinated, they can be eaten.

Tip: to speed up the fermentation process, you need to make several cuts on the tomatoes with a knife.

Cold pickling of green tomatoes

Salting vegetables with a cold method is perhaps the easiest.... But such recipes require endurance and patience from the culinary specialist.

Also read: Patissons for the winter: TOP-6 recipes

This recipe requires the following ingredients:

• Green tomatoes.
• Water.
• Sugar sand.
• Salt.
• Greens.
• Garlic.

Salting vegetables with a cold method is perhaps the easiest.

Cooking method:

1. All vegetables must first be rinsed well to remove dirt. If among them there are too soft, spoiled or rotting tomatoes, it is recommended to remove them immediately. You should not ferment them.
2. In the cold way, you can pickle tomatoes in a bucket and in a barrel, even in a saucepan. Whatever container the choice falls on, it must be clean. So, after all the ingredients have been prepared and the dishes are washed, you can start cooking.
3. A small cut is made on each tomato with a knife. Then they are laid out on the bottom of the container. Greens are placed in the second layer, after which spices and garlic are added.
4. Salt and sugar dissolve in hot will. This will be the pickling marinade. The workpiece in the container is poured with it.

It is advisable to insist on it for several days.

How to pickle green tomatoes under a nylon lid?

List of required products:

• Garlic.
• Green tomatoes.
• Cherry and currant leaves.
• Horseradish leaves.
• Salt.
• Cabbage leaves.
• Sugar sand.

The recipe is quick, the preparation is delicious

This recipe includes the following cooking steps:

1. Using a fork, several pricks are made in the area of ​​the stalk of the washed vegetables. Then the tomatoes sink to the bottom of the pan.
2. On top of the container, vegetables are alternately covered with all the leaves from the list of ingredients, including cabbage leaves. Then they are sprinkled with salt and a pinch of granulated sugar.
3. The last layer is dill. This is how the pot should be filled. Before closing the workpiece in a glass container, it should be infused in boiling water for several minutes. This is to soften the tomatoes slightly before curling.
4. After that, the contents of the pot should be placed in sterile jars while maintaining the layered structure.

Using a nylon lid, the container can be closed.

How to deliciously marinate green tomatoes with adjika?

This vegetable goes well with adjika!

Also read: Lingonberry for the winter: 5 delicious recipes

List of products for this recipe:

• Green tomatoes.
• Carrots, bell peppers.
• Salt.
• Garlic.
• Water.
• Bay leaf.
• Dill.
• Sugar sand.
• Vinegar.
• Bitter pepper.

This vegetable goes well with adjika.

Step by step cooking method:

1. First you need to cook adjika. To do this, you need to wash the vegetables and then cut them. The carrots are grated.
2. Finely chopped peppers with crushed garlic and grated carrots are combined. The mixture needs to be salted.
3. Glass containers are sterilized. A small portion of adjika is placed on its bottom. A few tablespoons are enough.
4. If the tomatoes are large, it is recommended to cut them in half. Well, if they are small, then let them be salted whole. Vegetables are placed in a container on top of the vegetable mixture. In adjika, tomatoes will marinate pretty quickly. They will acquire a bitter-salty aftertaste.
5. Chopped dill and bay leaves are placed on top of the tomatoes.
6. Then you should start preparing the brine for the harvest. For this, sugar sand and a pinch of salt are dissolved in boiling water. The container is filled with marinade. After that, you can start spinning.

Recipe for making green tomato salad for the winter

Ingredient List:

• Green tomatoes.
• Dill.
• Garlic.
• Hot pepper.
• Parsley.
• Salt, sugar.
• Bulgarian pepper.
• Vinegar.
• A mixture of peppers.
• Bay leaf.

How to prepare this salad:

1. All ingredients need to be prepared. The garlic is peeled and passed through a press. Peppers (Bulgarian and hot) and herbs should be finely chopped.
2. In green vegetables, the stalk is removed, after which they are cut into 4 parts.
3. Then all the ingredients are put into a container. All the spices are added there. The dishes are covered with a lid and sent to infuse in the refrigerator for several hours. During these hours, the products will release juice.
4. After that, water is added to the salad pot. Then the container is placed on the stove. As soon as the water boils, the contents of the pan should be cooked for 3 minutes, and then it is rolled into jars.

The container must be sterilized in advance.

Green tomato salad for the winter (video)

There are a lot of recipes for winter preparations from green tomatoes. A culinary specialist can always experiment and come up with his own individual recipe, according to which no one has ever cooked.

Also read: Salad with rice for the winter: TOP-5 recipes

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