Salting and pickling for the winter is an important stage of the summer period, on the success of which the abundance of vegetable delicacies in the cold season depends. The most common contenders for pickling are cucumbers and tomatoes, which each housewife harvests in large quantities. In this article, we offer you some interesting recipes for pickling tomatoes in a bucket, because, despite the unusual packaging, the finished result will exceed all expectations.

How to choose tomatoes for pickling

The choice of quality fruits for pickling is the first and most important step on the way to getting tasty pickling, which is why it is so important to learn to distinguish a good product from a low-quality one.

Did you know? In salted tomatoes, absolutely everything is valuable: the fruits can be eaten with a side dish, and the remaining brine can be used to prepare a lush and unusual-tasting dough, which is facilitated by the magnesium and potassium present in the composition.

There are several main criteria for the very "suitable" tomato:

• it must be ripe, but not overripe, otherwise the salting will turn into porridge;
• for salting, it is advisable to choose varieties with a dense skin that will not crack during heat treatment;
• it is better not to buy tomatoes on stalks, since ripe specimens would not hold on to it so well (green fruits will not be so juicy and soft, moreover, they contain solanine, a substance dangerous to humans);
• the color of the selected specimens should be uniform, without the slightest green areas;
• the smell of tomatoes suitable for pickling must necessarily be fresh and "tomato", which cannot be said about many fruits grown for mass sale;
• do not pay attention to overly bright and shiny tomatoes, because such an appearance may well indicate the presence of nitrate compounds in them;
• the surface of the selected vegetables should be flat and smooth, without irregularities, outgrowths and other deviations, indicating the possible use of hormonal fertilizers during cultivation.

Also, don't forget about the freshness of the tomatoes. Rotten, crumpled or diseased fruits should also be discarded. You can notice the presence of a problem by the appearance of tomatoes: for example, on diseased fruits there are often gray or dark spots, cracks, white dots and putrefactive foci.

How to salt tomatoes in a bucket

Salting tomatoes in a bucket is in itself an unusual way of harvesting tomatoes, but here there are many variations in the procedure. We suggest you consider several popular and very tasty recipes for pickling tomatoes in such a container.

Recipe 1 (red tomatoes)

The first recipe is a recipe for pickling tomatoes, which will taste like barrel fruits.

To prepare such salting, you will need:

• fresh tomatoes - 6.5 kg;
• hot pepper - 2 pods;
• roasted oak chips - 10-15 pcs;
• horseradish leaves - 10 pcs.;
• cherry leaves - 15 pcs.;
• dill umbrellas - 10 pcs.;
• garlic - 4 heads.

Additional products will be needed to prepare the brine.

This list includes:

• black allspice - 10 pcs.;
• black peppercorns - 10 pcs.;
• cloves - 5 pcs.;
• water - 5 l;
• salt and sugar - 250 g each

The process of making pickling is not much different from other preservation options, but at each stage there are still some nuances.

Important! It will be possible to remove a sample from salting no earlier than 1.5–2 weeks after salting.

The sequence of actions performed will be as follows:

1. Tomatoes, dill umbrellas, horseradish leaves and cherries must be washed well, and the garlic must be peeled into cloves.
2. Then put the first layer of tomatoes in a prepared clean bucket (the fruits should be pressed against each other as tightly as possible) and transfer it with several leaves of horseradish, currants, oak chips, and on top with cherry leaves, crushed by garlic teeth, several pieces of hot red pepper and dill umbrellas ...
3. Lay out the second layer of tomatoes and cover it with the same herbs and spices as the previous one. The alternation of spices and tomatoes is carried out until the bucket is completely filled with them.
4. Prepare a brine from the above products and, after cooling it, pour over the tomatoes.
5. Take a round saucer and place it on top of the tomatoes, pressing down lightly.
6. Cover the bucket with a lid and leave it in the room for a day. After this time, it will be possible to transfer the pickles to the basement or another cool place where the workpiece can reach the desired condition.

Video: how to pickle tomatoes in a bucket (recipe 1)

Recipe 2 (red tomatoes)

This method of pickling tomatoes can be used both for harvesting in small buckets and for preserving them in jars. A characteristic feature of this option can be considered the absence of the usual horseradish leaves in the list of constituents, but if you wish, you can still add them. Finished salting turns out to be quite spicy and salty.

The following components are required:

• strong tomato fruits, preferably one size - 4–5 kg;
• currant and cherry leaves - 10 pieces each;
• a large bunch of dill and parsley;
• basil and tarragon - 2 bunches each;
• celery - 2-3 bunches;
• garlic - 1 large head;
• hot pepper - 1-2 pieces (to taste).

To prepare the brine, you will need the following ingredients:

• cold water - about 2-3 liters (how much will go into a bucket filled with tomatoes);
• coarse salt - 3 liters 9 tbsp. spoons.

Having prepared everything you need, it's time to move on to the direct salting process.

Did you know? Tomatoes help the body absorb glucose and insulin, which is very beneficial for people suffering from diabetes.

It consists of the following steps:

1. Rinse all prepared fruits and herbs thoroughly and let the water drain slightly.
2. Rinse a bucket (or other container for pickling) well in warm water, preferably with soda or mustard powder.
3. Take a knife and, before moving the tomatoes into the prepared bucket, make several small punctures in the petiole zone, that is, where the fruit was attached to the branch. In the bucket, the tomatoes should be punctured down.
4. With the first layer tightly laid out, take a clove of garlic and cut it into small slices over the tomatoes.
5. After the garlic, place a few cherry and currant leaves, a small bunch of purple basil, celery, parsley and dill. Place a few sprigs of tarragon on top of the dill.
6. After finishing with the first layer, take the knife again, make punctures in the tomato fruit and lay out the second layer.
7. Chop the garlic, place the leaves of currants, cherries, celery, dill, parsley and other herbs that you put on top of the first layer. Also, do not forget about hot peppers, which can be cut into several pieces for convenience.
8. Lay out the third layer of tomatoes, which will most likely be the last for a food 5 liter bucket. On top, you can sprinkle the tomatoes with another chopped garlic clove and cover with herbs: cherry and currant leaves, celery, dill, basil, parsley (as a result, the tomatoes should be completely covered with herbs).
9. Prepare a brine, for which 9 tbsp must be dissolved in 3 liters of purified or well water. tablespoons of salt.
10. Pour the brine over the tomatoes, just so that it completely covers the fruits and greens.
11. Take cheesecloth, fold it in several layers and, covering the salting, sprinkle on top with a layer of mustard powder (this will prevent mold).
12. Fold the edges of the gauze up and press down on top with a suitable inverted plate (in diameter it should correspond to the diameter of the bucket itself).
13. Cover the bucket with a lid, slightly pressing the plate, and substitute a tray or other container with sides under it, on which the brine that appears during the salting process will collect (the lid does not always adhere to the bucket tightly).

The finished pickling should be immediately taken out to a cool place or placed in the refrigerator, where the tomatoes can be salted well and the bucket lid will not swell.

Video: how to pickle tomatoes in a bucket (recipe 2)

Recipe 3 (green tomatoes)

Salting green tomato fruits is an unusual harvesting option, but with the right approach to completing the task, it can please you with delicious fruits for the winter.

In this case, you will need:

• green tomatoes - 4–5 kg;
• dill - 3-4 large branches;
• celery - 3-4 branches;
• horseradish - 4 leaves;
• tarragon - 2-3 branches;
• currant and cherry leaves - 20 pieces each;
• garlic - 2 heads;
• coriander seeds - 1 tbsp spoon;
• mustard seeds - 1 tbsp. spoon;
• bay leaves - 5-6 pieces;
• salt - 15-17 tbsp. spoons (depending on the amount of liquid used);
• black peppercorns - 0.5 tbsp. spoons;
• water - 3-4 liters (not boiled, preferably purified).

Salting is best done in a small five-liter bucket made of food grade plastic, observing the following sequence of actions:

1. First, wash the baking soda bucket well, rinse the tomato fruits and herbs.
2. On the bottom of the container, put a few celery sprigs, the same amount of dill, 2-3 torn horseradish leaves, a sprig of tarragon, 5-6 bay leaves, 10 cherry leaves, a few heads of garlic (you don't need to remove the husk). Also, sprinkle 1 full tablespoon of coriander seeds along the bottom of the bucket, a similar amount of mustard seeds and about half a spoonful of black peppercorns or a mixture of peppers.
3. Place a layer of large tomatoes on the prepared green surface, then another layer of smaller ones.
4. Cover the tomatoes with a few more bunches of dill, celery, horseradish and minced garlic cloves.
5. Put the last layer of the smallest fruits on top of the greens.
6. Prepare the brine. To do this, take 3 tablespoons of salt for 1 liter of water and stir until completely dissolved (for 5 kg of tomatoes, you will need about 3-4 liters of liquid).
7. Pour the brine over the tomatoes so that they are completely submerged in the liquid.
8. On top of the vegetables, you need to put oppression (you can use a sturdy plate) and install a load, for which a three-liter jar of water is perfect.

The process of cooking pickling will take at least two weeks, and all this time the workpiece must be in a warm room, preferably in the kitchen. After the specified time has elapsed, you can already take a sample from the salting, serving salted tomatoes both as an independent snack and in combination with various side dishes.

Video: how to pickle tomatoes in a bucket (recipe 3)

What can be served to the table

In winter, pickled and beautifully decorated vegetables can be a real decoration of the festive table, not to mention the possibility of using them as a snack for more modest events. They can be served with mashed potatoes, vegetable casseroles, or as an ingredient in a pizza or pie. Sometimes salted red tomatoes are used to prepare real masterpieces of first courses, like Siberian cabbage soup, and vegetable salads based on them.

Important!When using pickles in cooking, do not forget about the high salt content in them, which will also affect the taste of the cooked dishes. It is likely that some of them will not need to be salted at all.

Workpiece storage rules

Most pickles are almost immediately placed in the cellar or, in extreme cases, on the lower shelf of the refrigerator, however, the latter solution can be considered appropriate only with a small number of blanks. The ideal storage temperature in both situations is considered to be + 1 ... + 6 ° С. If there are no opportunities for long-term storage of salted tomatoes, then they can be preserved.
After five days of exposure in brine, it is drained, and the fruits themselves and all the green seasonings used with them are washed with warm water. In this form, they fit into clean jars, and the previously drained brine is brought to a boil. At the end of the procedure, the tomatoes laid in jars must be poured with ready-made brine and rolled up. Of course, the shelf life of rolled pickles will be much longer than the shelf life of vegetables in a bucket.

For beginners, even the simplest salting process can be a daunting task, but over time, every housewife will notice some nuances that make it much easier.

• if you want the process of pickling tomatoes to go faster, you need to make a cruciform incision at the base of the fruit;
• for a greater aroma of the preparation, it is advisable to pre-dry the dill and parsley, due to which, during the salting process, they will reveal their full aromatic potential;
• fruits of ripe and soft varieties of tomatoes should preferably be salted in containers with a volume of no more than 50 liters, and hard or green tomatoes - in wooden barrels;
• in order not to mash ripe fruits, they are necessarily laid out in layers, each of which must be covered with leaves of cherry, horseradish, currant, basil, dill and other spicy herbs;
• the optimal salting time is 2 weeks, after which it is advisable to transfer the tomatoes to another clean container or roll them up in jars for longer storage.

In fact, pickling tomatoes in buckets is the easiest way to prepare them for the winter, and in order for the vegetables to turn out tasty, aromatic and retain their qualities for a long time, you need to control the process, preventing the appearance of mold. Any of these recipes will guarantee you a great winter snack, so try each one in turn.

Tomatoes should stand for 10-14 days until they are salted. They will be salty as from a barrel. Yummy! I advise everyone to cook, you will not be disappointed!

Ingredients:

Ripe tomatoes 4-5 kg ​​depending on size.

Dill greens.

Garlic head.

Hot red pepper 2 pieces.

Salt 500-700 grams.

Water 5 liters.

Preparation:

Wash the tomatoes well. Rinse the dill herbs. Cut the garlic (1 head) into slices. Cut a couple of pieces of red hot pepper in half, after carefully removing the seeds.
At the bottom of a 10-12 liter bucket, put dill, some chives and red hot pepper. Then put ripe tomatoes on top, alternating with dill and garlic.
So put about 4-5 kg ​​of tomatoes in a bucket, depending on the size. Do not report about 10 cm to the very top. Cover the tomatoes with dill on top.
Then pour 500-700 grams of salt into a 5-liter dish. Pour cold tap water over it and stir well.
Then pour this salted water over the tomatoes in a bucket. Put a plate on top, put a load of a 3-liter jar of water on it.
So the tomatoes should stand for 10-14 days until they are salted. They will be salty as from a barrel.

Yummy! Bon Appetit!

Tomatoes are good in any form - fresh, pickled, baked, but lovers of delicious food should learn how to salt tomatoes in a barrel according to their grandmother's recipe, which can be a real revelation. Housewives add all kinds of spices, experiment with options for brine, and all in order to surprise and delight household members with an excellent snack.

Preparation

Tomatoes intended for harvesting should sort out, wash thoroughly and sort, selecting only whole, dense fruits without signs of spoilage. It is better to take vegetables for salting about the same size and degree of ripeness(mature, brown or green) - this way they will be salted more evenly and the taste will be the same.

It would seem that then it remains only to distribute them in containers, cover them with spices and pour brine. But salting tomatoes in a barrel is not as easy as it seems at first glance. In the old days, tomatoes were fermented and salted in large wooden barrels. Now you can choose and ceramic tub, and plastic bucket, and glass jar... The main thing is that the materials are not oxidizing (galvanized or aluminum dishes are not suitable). If you plan to use an enamel container, then there should be no chips of enamel inside, otherwise put a large waterproof bag inside.

Recipes

The tomato is considered a versatile vegetable and there are many ways to pick it up. Ripe tomatoes are quite tender, so it is important not to overdo it with heat treatment, otherwise, instead of an elastic and tasty tomato, you will get sauerkraut.

To prevent the tomatoes salted in a barrel from becoming moldy and sour, a little dry mustard should be poured onto the bottom of the container and sprinkled on top of the tomatoes after they are filled with brine.

Oil and vinegar are not added to them - the recipe is as simple as possible. Tomatoes harvested in this way will be tasty, with soft "carbonated" notes. They can even be given to children 3-4 years old, since as a result of natural fermentation, vegetables also become very useful.

Servings / Volume: 9 l

Ingredients:

• tomatoes - 6 kg;
• garlic - 7-8 cloves;
• dill - 4-6 umbrellas;
• oak and cherry leaves - 8-10 pieces each;
• horseradish (leaves or root pieces) - 2-4 pcs.;
• rock salt - 250-300 g;
• sugar - 150-200 g;
• water - 5 l.

Preparation:

1. Wash and sort the tomatoes.
2. Place cherry and oak leaves, horseradish, some dill and peeled garlic on the bottom of the barrel.
3. Lay the tomatoes tightly enough, but without crushing the vegetables, add dill and garlic to them. Place the remaining leaves on top.
4. Prepare the brine: add salt and sugar to boiling water, mix, wait until it is completely dissolved.
5. Cool to a warm state, pour the tomatoes, put them in a cool place - on the balcony, in the cellar.
6. Wait 40 days.

Tomatoes are ready, bon appetit!

If in the previous recipe pickling tomatoes in a barrel for the winter is obtained using natural fermentation and the process takes a long time, then this method is designed literally for 3-4 days. The ideal time for such preparations is early autumn, when there is a desire and opportunity, along with fresh vegetables, to pamper yourself with healthy salt.

Servings / Volume: 9 l

Ingredients:

• tomatoes - 6 kg;
• carrots - 200 g;
• garlic - 10 cloves;
• bulgarian pepper - 1-2 pcs.;
• hot / black pepper and / or sweet peas - 1 pc. / 15-20 pcs.;
• celery greens - 7-8 stalks;
• black currant leaves - 5-6 pcs.;
• dill - 5-6 umbrellas;
• rock salt - 250-300 g;
• sugar - 150 g;
• water - 5 l.

Preparation:

1. Wash the tomatoes, peel the garlic, chop the celery, wash and grate the carrots in Korean style, wash the pepper, peel and cut into strips.
2. Put currant leaves, some spices, peppers and carrots on the bottom of a barrel or other container.
3. Cut the tomatoes in half (not completely).
4. Fill a container with them, sandwiching with carrots, peppers and spices. Cover with dill and leaves on top.
5. Make a brine - pour salt and sugar into boiling water, wait until it is completely dissolved.
6. Pour the contents of the barrel with slightly cooled brine, cover with a clean cloth and a lid.
7. Leave the barrel in a cold place (loggia, balcony, cellar) for 4 days.

Bon Appetit!

Such vegetables are prepared quickly - you can eat in a day. But their taste is revealed most vividly after 2-3 days.

Servings / Volume: 3 l

Ingredients:

• tomatoes - 2 kg;
• garlic - 6-7 cloves;
• celery - 6-7 stalks;
• salt - 50-60 g;
• water - 1 l.

Preparation:

1. Wash and skin the tomatoes. To do this, you need to make a cross-shaped incision on the bottom (in the place opposite the stalk) of each tomato, put them in a saucepan, pour boiling water for 1-2 minutes and, after draining it, immediately rinse the vegetables with cold water. After that, the skin can be easily removed.
2. Chop the celery and garlic.
3. Boil the water, add salt, remove the pan from the heat.
4. Put a layer of spices on the bottom of the container, then a layer of peeled tomatoes. Spices complete the bookmark.
5. Pour in the brine carefully.
6. Leave the container at room temperature for a day, without covering anything.
7. After a day, you can start eating tomatoes as lightly salted, but if you put the container in a cold place for another couple of days, they will only become tastier.

Dinner is served!

When pickling tomatoes, garlic can be replaced with wild garlic. It will add a piquant taste and smell, and will also become a separate snack after salting.

Delicate and spicy taste of vegetables after such preparation will please even the most fastidious gourmet. No water is used in this recipe - only tomatoes, salt and spices. And the main secret lies in the cooking method.

Servings / Volume: 3 l

Ingredients:

• tomatoes - 2 kg;
• celery - 5-6 stalks;
• garlic - 7-8 cloves;
• salt - 50 g;
• honey for lubrication - 2-3 tbsp. l.

Preparation:

1. Wash and peel the tomatoes. To do this, make cross-shaped cuts, pour boiling water over the vegetables for a couple of minutes and, after draining it, rinse with cold water.
2. After removing the skin, cut the tomatoes in two. Sprinkle a pinch of salt over the cut surfaces.
3. Grease the bottom of the container with honey, lay a layer of tomatoes with a cut down.
4. Cover them with a layer of spices, salt with a couple of pinches of salt.
5. Continue to lay out the salted tomato halves, spices and salt in layers.
6. Cover the contents with a plate and put under pressure for a day.
7. After 24 hours, the tomatoes are ready.

You can appreciate the taste, bon appetit!

In order to cold salt tomatoes in a barrel, appropriate cold conditions are required. A cellar is best, but, as a last resort, a loggia or balcony will do.

Although pickled cucumbers are considered to be the best snack, green tomatoes are in no way inferior to them in taste. Spicy, elastic - they will be the first to disappear from the festive table and will be very useful for mashed potatoes, and for buckwheat porridge, and for pasta. Green tomatoes are salted in the fall, when I remove the remnants of the crop that do not have time to ripen.

Servings / Volume: 9 l

Ingredients:

• tomatoes - 6 kg;
• sweet pepper - 0.5 kg;
• bitter pepper - 2 pcs.;
• garlic - 10-12 cloves;
• dill - 5-6 umbrellas;
• cherry, oak and black currant leaves - 5 pieces each;
• rock salt - 300 g;
• sugar - 150-200 g;
• water - 5 l.

Preparation:

1. Wash the tomatoes, cut in half (not completely).
2. Finely chop sweet, bitter and peeled peppers or mince and mix.
3. Fill the cut tomatoes with the mixture.
4. Place cherry, oak and currant leaves and some dill at the bottom of the barrel.
5. Place the stuffed tomatoes.
6. Top with the remaining dill umbrellas.
7. Make brine: add sugar and salt to boiling water, remove from heat.
8. Gently pour the hot brine into a bowl of tomatoes.
9. Put a wooden circle on top (or a wide flat plate) and put oppression (you can have a three-liter jar of water or a heavy stone washed and scalded with boiling water).
10. When the tomatoes in the brine have cooled down, remove the container in the cold, for example, in the cellar or on the balcony.

In a month, you can try a spicy piquant snack, bon appetit!

Video

For more information on how to make cask pickled tomatoes at home, see the following videos:

Since childhood, he has been engaged in gardening work - especially the collection and preservation of crops. Excellent knowledge of the Russian language helps to share your secrets with readers. Twice mom, animal lover - there are two cats and a dog in the house. He is fond of experiments in the garden - the field for them is right behind the house. Therefore, I am ready to try new recipes for canning and salting, as well as original dishes from my own harvest and share them with you.

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In Australia, scientists have begun experiments to clone several grape varieties from colder regions. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more readily available.

Oklahoma farmer Carl Burns has developed an unusual variety of colorful corn called Rainbow Corn. The grains on each ear are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored common varieties and their crossing.

It is believed that some vegetables and fruits (cucumbers, stalk celery, all varieties of cabbage, peppers, apples) have a "negative calorie content", that is, digesting more calories than they contain. In fact, the digestive process uses only 10-20% of the calories from food.

One of the most convenient methods to prepare a grown crop of vegetables, fruits and berries is freezing. Some people believe that freezing leads to a loss of the nutritional and beneficial properties of plant foods. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

In small Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, foam boxes filled with a special earthen mixture. Such agrotechnical methods allow you to get a harvest even at home.

It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. Flowers are supposed to be picked with hands, breaking off rough pedicels. The collected flowers and herbs are dried, scattered in a thin layer, in a cool room at a natural temperature without access to direct sunlight.

Humus - rotted manure or bird droppings. It is prepared like this: manure is piled up or piled, sandwiched with sawdust, peat and garden soil. The collar is covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer "ripens" within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.

From varietal tomatoes you can get "your" seeds for sowing next year (if you really like the variety). And it is useless to do it with hybrid ones: the seeds will turn out, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

I offer a recipe for harvesting green tomatoes for the winter, remarkable for its simplicity and reliability. It allows you to use fruits that have not yet ripened for food! Such a blank makes a great snack in winter.

Salted green tomatoes harvested in a bucket are no worse than barrel tomatoes. I suggest you make your recipe with a photo.

To make salted green tomatoes for the winter in a bucket you need:

• unripe tomatoes;
• salt;
• water - plain, raw;
• horseradish - leaves;
• black pepper;
• allspice peas;
• cherry leaves;
• garlic;
• Bay leaf.

How to salt green tomatoes for the winter with garlic

First I wash the tomatoes. Then I peel, cut the garlic into wedges. I cut them lengthwise into pieces of a pointed shape. I cut out the stalks from the tomatoes, insert pieces of garlic into the holes formed in this way.

At the bottom of the bucket (only enameled) I put some of the washed cherry leaves, horseradish, a couple of bay leaves, peas of various peppers.

Then, put the seasoning and leaves back on. So almost to the top of the bucket. The final layer is leaves and spices.

Then I take 5 liters of cold water. To it I add a slightly incomplete half-liter jar of coarse salt. I stir it. When the salt dissolves, pour the brine over the tomatoes. Cover with a wide plate. I put oppression on top. I cover the bucket with a lid.

I store the workpiece for the winter in the basement. And if a little mold appears, I'm not scared. This is fine. I remove the mold, and the salty green tomatoes are on the way. In a month, a deliciously crispy and flavorful snack is ready. It gets into your favorite salads or even eaten just like that - in a duet with meat!

The harvest does not always have time to ripen, and a lot of green vegetables remain in the garden. You cannot cut them into a salad or stew them with meat, but for preservation this is an ideal option. You can make a savory snack from unripe tomatoes, and you will learn how to pickle green tomatoes right now.

How to pickle green tomatoes without vinegar

Quite often, when the harvest season ends, the housewives are left with green vegetables. What to do with them? Salt! Thanks to the right recipe, you can make a tasty, crispy and juicy snack from under-ripened vegetables.

Prepare five kilos of green tomatoes in advance:

• an incomplete glass of ordinary salt;
• half a glass of white granulated sugar;
• fresh leaves of berry bushes;
• 7 sheets of lavrushka;
• 150 g of table herbs (mint, dill, parsley).

If you want to get more juicy tomatoes as a result of salting, then it is advisable to dip the green fruits in boiling water and hold them there for three minutes.

Cooking method:

1. We take a container in which the tomatoes will be salted, put some of the spices on the bottom. You can pick leaves from a cherry tree, from black or red currants.
2. Then we spread the tomatoes, then the spices again, and so on, until all the constituent snacks are over.
3. Pour four liters of water into a saucepan, add bulk components, put lavrushka and cook the brine.
4. Pour the composition of tomatoes and spices with the resulting composition, close the container with a lid and store the snack in a cool place for two months.

Cooking without brine

If you think that pickling green tomatoes without brine is impossible, then you are deeply mistaken. We suggest trying to salt vegetables not in brine, but in adjika. You can buy it ready-made, but if possible, it is better to make it homemade. Moreover, cooking it is quick and easy enough.

Ingredients for adjika:

• a pound of bell pepper;
• 720 g fleshy tomatoes (ripe);
• 180 g hot pepper (green);
• two heads of garlic;
• 60 ml of vegetable oil;
• 135 g of salt.

Salting ingredients:

• green tomatoes;
• adjika;
• dill greens.

Cooking method:

1. Using a meat grinder, grind all the vegetables, add spices, oil and salt, mix and insist for an hour. If you don't like spicy adjika, you can add carrots to it. And for a piquant taste, include suneli hops.
2. Now we take the green fruits and cut them into four parts. If the tomatoes are small, then in halves. We send it to a saucepan, cover with adjika and simmer, without making a high heat, 40 minutes.
3. After that, add greens, keep the appetizer on the stove for a couple of minutes and distribute the contents of the pan over the selected containers. Close, cool and keep cool until use.

Salting recipe like lecho

Green tomato lecho is a rather rare appetizer on our tables. But if you try it at least once, then this method of salting vegetables can become one of the most favorite.

Ingredients:

• 5 kg of unripe tomatoes;
• 1.5 kg of carrots and the same amount of bell pepper;
• three garlic cloves;
• a liter of hot tomato sauce;
• two tablespoons of unrefined oil.

Algorithm of actions:

1. Cut tomatoes and peppers into large slices, three grater carrots.
2. Heat the oil in a saucepan, put all the vegetables in it, fill them with sauce and simmer for an hour and a half.
3. Ten minutes before cooking, add ordinary white sugar and fine salt to taste.
4. We roll up the finished snack, spread it out in clean containers, cool it and store it cool for two weeks.

If you want to extend the shelf life of pickling, then include regular vinegar in the recipe. For a given amount of products, no more than half a glass is required.

Spicy green tomatoes for the winter

For all fans of spicy snacks, we offer the following option for salting unripe tomatoes. According to this recipe, tomatoes are not just spicy, but with fiery spicy. But by reducing the amount of hot peppers, you can make the appetizer taste more neutral.

2.5 kilos of greenish tomatoes will require:

• hot peppers;
• three garlic cloves per half-liter container;
• a spoonful of peppercorns;
• on a horseradish leaf and a couple of leaves from berry bushes.

Marinade will require for a liter can of water:

• two tablespoons of salt, 3.5 tablespoons of sweet sand;
• vinegar essence.

Cooking method:

1. Put garlic, spicy leaves and peas of different peppers in each jar.
2. We distribute the slices of green tomatoes, cover them with the remaining leaves.
3. We combine the ingredients for the marinade, cook it and fill it with vegetables. We wait five minutes, then return to the saucepan, boil again. We repeat the procedure two more times.
4. For the third time, pour vinegar along with the brine. For half-liter containers, half a spoon is enough.
5. It remains only to roll up the conservation, cool it under a warm blanket and store it in any room, be it a closet or a cellar.

Cold way in banks

Many housewives use the cold method of salting vegetables, including for unripe tomatoes.

Ingredients:

• 2 kg of unripe vegetables;
• ten cloves of garlic;
• several dill umbrellas;
• leaves of currant and horseradish.

Cooking method:

1. We send spicy leaves to each sterilized jar, on which we spread part of the tomato. Distribute garlic cloves and a few peas of allspice on top. We spread the rest of the tomato, cover them with an umbrella of dill and the remaining leaves.
2. We boil a brine from two liters of water and two tablespoons of salt, fill it with vegetables, roll it up.

Stuffed Green Tomatoes

You can salt green tomatoes with whole fruits, or you can stuff vegetables with garlic, carrots or herbs. You can serve this appetizer with boiled potatoes or buckwheat.

Ingredients:

• 2 kg of green tomatoes;
• 3 heads of garlic;
• a few sprigs of dill.

For the marinade per liter of water, you will need a spoonful of sugar, the same amount of ordinary fine salt, 75 ml of vinegar, as well as some dill seeds and a bay leaf.

Cooking method:

1. We take the fruits of the vegetable, make small cuts in them, put a garlic clove in each.
2. We send several branches of greens to the bottom of the jar and fill the containers with stuffed tomatoes.
3. We combine the ingredients for the marinade, bring them to a boil and pour the resulting composition into jars. We close the containers and transfer to a cool place.

How to salt green tomatoes in a bucket?

Many will not believe, but salty green tomatoes can be useful for the human body. Their use in the effective fight not only with a hangover, but also with many diseases. Unripe tomatoes contain lycopene, which prevents the development of cancer of the cervix and other vital organs. Among other things, they are high in vitamins and other nutrients.

A bucket of green tomatoes will require:

• head of garlic;
• horseradish (root and leaves);
• leaves of berry bushes;
• greens (parsley, dill, basil);
• pepper (not ground, peas) and bay leaf.

Cooking method:

1. Let's start the salting process with the preparation of the brine. To do this, we send ten liters of water to the fire, and as soon as the liquid boils, we throw leaves into it. After ten minutes, we take them out and stir in hot brine two cups of salt, a cup of sugar and ten aspirin tablets.
2. As soon as the marinade has cooled, we dilute a cup of mustard powder in it.
3. Put greens, spicy peas and a couple of cloves of garlic at the bottom of the bucket. We fill the container with tomatoes, sprinkle them with horseradish cubes (root) and garlic.
4. We cover the food, set the oppression and try it in two weeks.

Cooking in Georgian

You can pickle green tomatoes according to one of the recipes for Georgian cuisine. The appetizer turns out to be spicy, but very tasty.

Ingredients:

• 2 kg of unripe tomatoes;
• eight fruits of pepperoni;
• large head of garlic;
• on a fluffy bunch of parsley and dill;
• a bunch of cilantro and stalked celery.

For the recipe, you can use a mild green pepperoni, but if you like more spicy dishes, then take a proven chili.

Cooking method:

1. We take the fruits of tomatoes and make an incision in them almost to the base, do not divide them into halves, but make a "pocket". Rub the tomatoes with salt inside and outside, put in a bowl and leave for the vegetables to juice.
2. Put all the chopped greens and chopped garlic in a bowl, mix and stuff the tomatoes with the spicy filling.
3. We lay out the stuffed fruits in the selected containers along with the released juice, cover and put in a cool place. No pickle is required in this recipe - the vegetables will juice. Juicy and spicy tomatoes will be ready in ten days.

That's all. Now you know exactly what to do with unripe tomatoes. Don't throw them in the trash, because they make delicious snacks.