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Recipe for pickling green tomatoes. Homemade Pickles: Pickled Green Tomatoes

Among the vegetables used for pickling, chefs often give preference to delicious tomatoes. Delicious pickled green tomatoes are considered a vitamin-rich alternative to fresh crops. There are many recipes for preparing excellent snacks, each of the options for cooking vegetables is interesting in its own way.

Several rules for quality fermentation

For pickles you need choose the right tomatoes. The size of green tomatoes should correspond to the variety being grown; it is better if the vegetables begin to turn white or turn yellowish, then the amount of solanine, a toxic substance, in the crops will be less. Vegetables that are too small are less suitable for fermentation.

Rich green tomatoes will be suitable for consumption no earlier than 30 days after fermentation, when the level of solanine in vegetables is reduced to a safe minimum during the fermentation process.

The tomatoes must be chosen whole, without rot or large dents. Only in this case the pickles will turn out tasty and will be perfectly stored. Before placing them in containers, wash the vegetables well; make several holes in each tomato with a fork or toothpick.

Before fermenting green tomatoes, select containers. Metal or glass dishes are treated with cleaning agents; enamel pots or buckets are recommended to be scalded with boiling water; jars should be sterilized well.

Traditionally, pickles were prepared in oak barrels, but the savory snack is just as good using modern containers. Wooden barrels are first soaked in water for several hours, the walls of such containers will swell with moisture, and all cracks will be closed. Then the barrels are treated with a solution, diluting 100 g of caustic soda in about 30 liters of water.

Regardless of the recipe, the bottom of each container is covered with spices and herbs in the amount of 1/3 of the required amount. When laying half the tomatoes in layers, add the second third of the spices and desired herbs. Tomatoes must be filled with cooled or hot brine, which is prepared by dissolving approximately 70 g of non-iodized salt in a liter of water. Vegetables are necessary completely immerse in liquid.

Before pickling, tomatoes must be sorted according to their degree of ripeness. It is recommended to put 50 g of greens for each selected kilogram of vegetables. They usually use leaves of horseradish, currant (black), walnut, cherry, oak, a little celery and dill seeds. It is recommended to add herbs, for example: a small amount of marjoram, aromatic tarragon, mint or basil. Spicy tomatoes can be obtained by adding hot pepper pods. It all depends on taste preferences.

Hot pickling of tomatoes

This recipe is suitable for pickling green tomatoes “quickly” in an enamel ten-liter bucket. The following ingredients will be needed:

green whole tomatoes - approximately 6 kg;
small bunches of celery sprigs - 2 pcs.;
dill umbrellas - 2 pcs.;
garlic - 2 large heads;
sugar - for each liter of brine 1 tbsp. spoon;
table salt - 2 tbsp per liter of filling. spoons.

Each tomato is pricked with a toothpick, and part of the stalk with a small amount of pulp is carefully cut out. Small cuts are made so that the vegetables retain their shape after pouring.

Celery is cleaned by cutting off the top leaf part. Prepare the brine in 6 liters of water, adding the required amount of granulated sugar and salt according to the recipe. Celery stalks are blanched. Peel the heads of garlic.

The brine is boiled over low heat. Take an enamel bucket, place the tomatoes with the holes facing up, adding layers of herbs and garlic cloves. Pour out the hot brine. It is important to remember that plastic containers are not suitable for fermenting tomatoes in this way.

Place a slight pressure on the bucket. When the brine tastes sour, the containers are taken to a cold place.

Quick cold starter

Green tomatoes will be ready after this salting in about 2-3 weeks. For preparations, choose medium-sized tomatoes - cream. To speed up the process, each tomato is pricked several times using a wooden skewer. A shallow incision is made at the point of attachment to the stalk. Required Products:

green tomatoes - approximately 6 - 8 kg;
boiled water (chilled) - 10 l;
fruit leaves (cherry and black currant);
a large glass of sugar per 10 liters of water;
garlic - 2 heads;
horseradish leaves and roots;
salt - 400 g per 10 liters of water.

Place a third of the spices with leaves at the bottom of the bucket. The roots with garlic are peeled. Fill the container with tomatoes, alternating two or three layers of vegetables with spices and leaves. Prepare a cold brine by dissolving a glass of sugar and two glasses of table salt in ten liters of water. Pour in the tomatoes and place the load. Keep the starter at room temperature. The finished product is stored refrigerated.

Recipe without using brine

You can also prepare pickled tomatoes using dry pickling. You will need the following products:

green tomatoes - 2 kg;
dill umbrellas - 2 pcs.;
cabbage leaves - 2−3 pcs.;
sugar - 2 teaspoons;
cherry and horseradish leaves - 2 pcs.;
salt - 2 large spoons.

Tomatoes are pierced with toothpicks in those places where there is a stalk. Blanch the cabbage leaves for about 5 minutes to soften them. Tomatoes are placed in an enamel bucket, mixed with spices and leaves; every 2 kg of vegetables is covered with sugar and table salt. The food is covered with cabbage leaves on top. They put oppression. The tomatoes should release juice after 24 hours; if this does not happen, then you need to add brine (60 g of salt is dissolved in 1 liter of water). Pickled finished tomatoes are stored in a cool place.

Vegetables stuffed with herbs

Green tomatoes can be stuffed deliciously and then fermented. Add greens as minced meat, garlic, juicy carrots. Hot peppers are often used for a spicy taste. It is recommended to grind the ingredients for the filling with a blender. You can get piquant-tasting tomatoes if you do not peel the seeds from the vegetables. For a bucket of pickles you will need the following products:

green tomatoes - approximately 4 kg;
juicy carrots - 600 g;
sweet pepper - 1.2 kg is enough;
garlic - 300 g;
medium-sized hot pepper - by preference;
bunches of parsley and dill - 2 pcs.;
water - approximately 3 l;
salt - 7 large spoons.

All necessary ingredients, except tomatoes, parsley and dill, are ground in a blender. Greens finely chopped into pieces. Prepare the stuffed mixture. The tomatoes are carefully cut in half or crosswise and stuffed with chopped vegetables. Place the tomatoes in a large bucket, fill with cold brine (7 large spoons of salt are dissolved in 3 liters of water). They keep them warm under pressure for about a week, and then put the pickled vegetables in the cold. Tomatoes will keep well until spring, especially if you use hot peppers with horseradish roots placed on top of the vegetables.

Option for pickling in jars

Delicious tomatoes are obtained to taste exactly according to this recipe. Ingredients needed:

medium-sized green tomatoes - 1 kg;
hot pepper rings - 3 pcs.;
salt - 1 large spoon;
peeled garlic - 2 large cloves;
granulated sugar - 60 g;
small sprigs of parsley - 5 pcs.;
bay leaf - 1 piece will be enough;
bell pepper - 1 pc.;
black peppercorns - 6 pcs.;
water - approximately 0.5 l;
vinegar (with a consistency of 9%) - 1 large spoon.

Vegetables are sorted and washed. The jars are doused with boiling water, dried, and peppercorns, parsley, and bay leaves are placed on the bottom. The sorted tomatoes are placed tightly. Sweet peppers are cleared of seeds and cut into medium strips. When the container is half filled with tomatoes, add a little parsley. The voids are filled with pepper straws. Peeled garlic is placed in jars. Add hot pepper rings. Fill the containers completely with tomatoes.

Prepare the filling. Boil 0.5 liters of water, dissolve salt, sugar, vinegar in it, and let the mixture boil. The cooled marinade is poured into jars, covered with tight nylon lids. Turn the containers over and check to see if any liquid is leaking out. If there is one, be sure to place a plate/bowl under the jar where water will drain during the fermentation process.

Glass containers are left in the room for 24 hours, then taken out to a cold place. The complete product will be ready in 30 days. These tomatoes can be stored all winter, and they remain crispy and aromatic.

Pickled vegetables, especially green tomatoes, are considered a real vitamin-packed snack, and the variety of recipes is a great way to make delicious pickles.

Fermentation is one of the ways to prepare crops for the winter, berries and fruits, as a result of which, in the process of physical and chemical moments, lactic acid appears, which is a natural preservative. Green tomatoes are fermented in brine (whole or in pieces), or in personal juice (they are crushed, chopped, chopped), table salt is added, and under the influence of lactic acid bacteria, the fermentation procedure (fermentation) occurs.

Salt is not considered an important ingredient; it affects the taste and inhibits the development of pathogenicity. Salt for brine is taken in a volume of 5% of the liquid, and for fermentation in personal juice in a proportion of 1.5-2% of the volume of vegetables.

How are they different from salted and pickled?

Pickling, like pickling, is a way of preparing tomatoes and other vegetables and fruits for the winter. Although these types of preservation perform the same functions, that is, to preserve food, they are quite different from each other. With the help of fermentation, products are preserved in brine. This is done to release lactic acid, which is very beneficial for the body.

How to choose a vegetable?

Slightly brown and dense tomatoes are best used for pickling. Very green ones are also suitable. Most often in recipes, the variety of oblong tomatoes that look like plums is used for fermentation, since they are hard and will not lose their shape. It is better to use tomatoes of the same type. You should not put multi-colored tomatoes, as well as ripe and unripe ones, in one jar.

Important! There should not be a white core inside the vegetable.

Various containers

So how and in what is it better to ferment green tomatoes at home: in barrels or jars? The difference between these containers is that:

The jar needs to be sterilized, and the barrel just needs to be washed.
Much more tomatoes will fit in a barrel than in a jar.
Tomatoes will cook faster in a jar than in a barrel.
They are stored in a barrel longer than in a jar.

Benefits and harms

Pickled tomatoes contain many minerals and vitamins. The main quality of this vegetable is that it contains lycopenes. They help with cancer.

Pickled tomatoes will retain essential elements for humans, such as:

Zinc.
Iron.
Potassium.

Note! Tomatoes contain a lot of salt - this can lead to water retention in the body.

This vegetable also contains fiber - fiber improves digestion. Kills the effect of alcohol on the body.

People who are on a salt-free diet should not eat tomatoes.

Canning several types

If you have green tomatoes, they are well suited for pickling. It is better to use slightly brown tomatoes. Green tomatoes contain:

Microelements.
Macroelements.
Vitamins.
Organic acids.
Antioxidants.
Flavonoids.

Cooking instructions

With garlic in a barrel

So how to cook it?
Ingredients for the most delicious recipe for pickled green tomatoes with garlic for the winter:

In addition to products, you must have:

Barrel with a volume of 30 liters.
Running water.
A three-liter jar or other container to dissolve the salt.
Cloth or gauze.
Plate.

Brine ingredients:

15 liters of water.
0.9 kilograms of salt.

How to quickly prepare pickled green tomatoes:

First you need to wash the tomatoes, wash and peel the garlic. Wash the spices and dill inflorescences. Wash a 30 liter barrel with cold water.
Layer vegetables:
- First layer: half a horseradish leaf, half a clove of garlic, three blackcurrant leaves, three cherry leaves, one tarragon branch, a strip of hot pepper, 50 dill seeds.
- Second layer: place vegetables very close to each other.
- Third layer: half a horseradish leaf, half a clove of garlic, two blackcurrant leaves, two cherry leaves, one tarragon branch, a strip of hot pepper.
- Fourth layer: tomatoes.
- The next layers are laid out as the third and fourth layers.
Next, fill the tomatoes with brine.
Cover the barrel with a cloth.
Place a plate on the fabric.
Cover the plate with cling film.
Close the barrel with a lid.

On a note. The barrel should be in a cool place. If the temperature in this place is like a refrigerator, the tomatoes will be ready in 14-21 days.

Watch the video on how to make pickled green tomatoes in a barrel. Chef's recipe:

In banks

So, let's look at how to ferment green tomatoes in jars.

Below are the necessary ingredients for preparing pickled green tomatoes for the winter in jars that taste like barrel ones:

Parsley.
Large head of garlic.
Three tablespoons of salt.
Dill.
Horseradish leaves.
Water.
Tomatoes for a three-liter jar.
Celery stalks.

Cooking method:

Chop the greens and place them on the bottom of a sterilized jar.
Peel and divide the garlic into cloves and flatten each clove with a knife.
Spread the garlic evenly over the bottom of the jar.
Boil a liter of water with salt.
Let the water cool slightly and pour over the greens.
Wash the tomatoes and transfer them to a jar.
Pour cooled boiled water into a jar of tomatoes and close with a nylon lid.
Place the jar in a cool place and after 20 days the tomatoes will be ready.

From the video you will learn a recipe for fermenting green tomatoes in a jar:

Quick Recipes

With hot pepper

Let's look at one of the best recipes for pickled green tomatoes for the winter.
Ingredients for a two-liter jar:

Ingredients for one liter of brine:

One liter of boiled water.
One tablespoon of salt.
Two tablespoons of sugar.

Cooking method:

Divide the tomatoes into two slices and chop the garlic.
Place half of the following on the bottom of the pan: garlic, bay leaves, herbs, pepper, peppercorns.
Place the tomatoes close together in the pan.
Prepare the brine by mixing water, salt and sugar and boiling.
Pour out the hot brine and add the remaining greens.
Place a plate on top of the tomatoes and a jar of water on the plate.
Cover everything with gauze and place in a warm room for 48 hours.

With cherry and greens

Ingredients:

Cooking method:

Wash the tomatoes and pierce each with a toothpick.
Prepare the brine. To do this, salt boiling water, sugar, add lemon juice, bay leaf and pepper. The water should boil for five minutes.
Place tomatoes with garlic and herbs into a jar. Pour the marinade into the same jar. Close and leave in the room for 24 hours.
Place in the refrigerator overnight and they will be ready by morning. They don't last long.

Photo

Check out the photos of pickled green tomatoes for the winter below.

What else should I add?

Pickled tomatoes are perfect for vegetables and fruits such as:

Cucumbers.
Cabbage.
Carrot.
Grape.

How to extend storage time?

The shelf life of tomatoes cannot be extended. But they are best stored in fermentation barrels.

Problems and difficulties

For greater effect, the tomatoes are cut into pieces and fermented in this form.
There is no need to worry about using a lot of salt when fermenting tomatoes: thanks to the skin, the tomato will take as much salt as it needs.
Green tomatoes can also be stuffed with herbs and spices, cut in half.
Salted tomatoes should be stored at a temperature of 1 to 6°C in the refrigerator or cellar.
If such conditions do not exist, salted tomatoes can be preserved. This is how it is done. 3-5 days after the start of fermentation, the brine is drained, and the tomatoes and seasonings are washed with hot water and placed in clean jars. The brine is brought to a boil. After which the tomatoes are filled with brine, sometimes repeatedly (pasteurization process), and rolled up.
To prevent the product from turning sour and moldy, mustard powder must be diluted with vodka and poured into the brine. You can also place a cloth soaked in vodka or a cloth sprinkled with mustard on top of the tomatoes.

Where and how to keep it?

These tomatoes can be stored for eight months. It is best to store them in a cellar or refrigerator.

What can be done in the future?

Salads.
Stew.
Sauce.

How else can you save for the winter?

Fresh tomatoes generally do not last long. Brown tomatoes will last longer. You can store it in the refrigerator, here you can easily maintain the required temperature. But here they should be stored for no more than 120 hours.

Pickled tomatoes are one of the most delicious snacks in our country. This appetizer will decorate any table and delight guests and household members. It is best to ferment tomatoes in barrels and store them in the cellar. If you do not have a cellar, then you can ferment green tomatoes at home in a regular jar of any size. In such barrels you can ferment not only tomatoes, but also other vegetables and fruits.

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Spicy pickled green tomatoes are a simple but very tasty appetizer that can decorate both everyday and holiday tables. There are many recipes for its preparation - with pepper, garlic, mint, horseradish, carrots, dill, currants, cherry, bay leaves and other ingredients. That is why this dish does not leave even the most demanding gourmets hungry for a long time.

Classic recipe

To quickly prepare pickled green tomatoes, you can use the classic recipe. According to him, it is necessary:

After this, cover the jar of tomatoes with a piece of gauze and place it in a cool, dark place. After 5 days, the snack can be served.

Option with carrots and peppers

According to this recipe, preparing pickled green tomatoes for the winter is a little more difficult than the previous one. However, with its help, even novice housewives can create real culinary masterpieces. You must proceed according to the following scheme:

The pan with vegetables should be kept for 4 days at room temperature. After this, the sour tomatoes can be eaten.

Mint version

This snack recipe does not require a significant investment of time. In order to ferment green tomatoes with mint at home, you need:

The saucepan with tomatoes should be kept for three weeks in a cool place (cellar or refrigerator). After this, the vegetables can be eaten.

In rural areas, tomatoes are often fermented together with cucumbers. At the same time, vegetables acquire a specific sour taste, a pleasant spicy aroma and remain crisp until the end of winter. To simultaneously pickle cucumbers and tomatoes you need:

The bucket with the prepared snack must be kept for 8 weeks in a cold, dark place. After this, the pickled fruits can be served.

Brine is not required for dry fermentation of unripe tomatoes. The appetizer can be prepared according to the following algorithm:

thoroughly wash unripe tomatoes (7 kg) and pierce each fruit in several places with a fork or toothpick;
prepare a mixture of 350 g of granulated sugar and ¼ cup of coarse salt;
chop tarragon, celery and parsley (200 g of each type);
place the vegetables in a wide, deep basin, sprinkling each layer with a mixture of salt and sugar, chopped herbs;
Cover the container with tomatoes with gauze and put pressure on it.

The bowl of tomatoes must be kept at room temperature until the fruits release their juice. After this, the container with the snack should be moved to a cool place, protected from direct sunlight. After 2 weeks, tomatoes can be eaten.

When choosing green tomatoes for fermentation, you need to ensure that there are no stains, wrinkles, cracks, dents or other damage on the surface of the vegetables. It is important to remember that a tasty and healthy snack is obtained only from fresh and high-quality fruits.

Pickled green tomatoes, like in a store during Soviet times, are a recipe that not everyone knows or knows how to cook. In principle, it is not as difficult as it seems, the main thing is to give the tomatoes time so that they ferment well: they are prepared differently than. I remember now that pickled green tomatoes were sold in grocery stores. They were so delicious that there was a huge line. Sometimes I was lucky and we managed to buy them. Then I found out the exact recipe for cooking and now, when past times have sunk into oblivion, I still start making pickled tomatoes. Maybe someone will find my recipe useful. If there are lovers of fermented snacks, then watch, study and cook as soon as possible.

- 1 kg green tomatoes,
- half a hot chili pepper,
- fresh dill,
- 2 bay leaves,
- 2-3 cloves of garlic,
- 7-8 black peppercorns,
- 1 tables. l. salt,
- 1 tables. l. sugar without a slide,
- 1.5 liters of water for marinade.

Recipe with photos step by step:

Wash the tomatoes and pierce them with a toothpick in one or several places. Place in an enamel pan. A glass container is also perfect, since glass does not oxidize and does not spoil vegetables.

Boil water, then cool slightly until warm. Add salt, sugar, dill sprigs, finely chopped garlic, chili pepper, black allspice peas and bay leaves. Mix everything so that the bulk ingredients are completely dissolved in the marinade. Now the marinade has cooled completely and you can continue cooking.

Pour marinade over green tomatoes. The marinade should have cooled completely and be at room temperature.

Cover the pan with a lid and leave in the room for 2 days for fermentation and fermentation. After two days (a small foam and bubbles will appear on the surface of the tomato), put it in the cellar or refrigerator for another 4-5 days.

When the fermentation time is up, you will see that the marinade has become cloudy and the tomatoes have become softer. I deliberately did not put pressure on the tomatoes so that they would not only retain their pleasant appearance and not shrink, but would also remain juicy inside. You can, of course, crush the tomatoes with pressure, but their shape will become wrinkled and not so attractive. Thanks to the punctures made with a toothpick, the tomatoes fermented very well inside. In Soviet times, tomatoes were always squashed and wrinkled, but the taste of my tomatoes and store-bought ones is no different.

We serve pickled tomatoes as a snack and more. Those who tried such tomatoes in stores during Soviet times will be overcome by nostalgia for the past. Now take the recipe into service. Bon Appetite!!
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