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Fermentation recipes are very popular among winter preparations. During the fermentation process, lactic acid is formed. Thanks to its properties and saline solution, dishes are stored for a long time. If the containers are placed in favorable storage conditions, you can enjoy delicious snacks all winter long. Usually they try to ferment cabbage, apples, and cucumbers. Cucumbers and cabbage fit perfectly into a variety of salads, and ripe pickled tomatoes complement side dishes or meat dishes. You can find a recipe for fermenting foods in unusual combinations.
Green pickled tomatoes compare favorably with matured ones in many respects. Therefore, it is worth trying this option for winter preparations. In addition, fermenting green tomatoes in jars is very convenient and simple. Although most of all lovers of pickled vegetables like the pickling recipe in a barrel. But there are decent pickled options green tomatoes in a jarwhich taste like cask.
Recommendations for preparation
In order for green tomatoes pickled in jars to turn out like barrel tomatoes, you need to follow simple rules.
The main rule concerns the choice of tomatoes for fermentation. It is necessary to select fruits of the same size and not too green. It's best if they start to turn yellow or white. Tomatoes fermented at this stage of ripeness are the most delicious.
If you had to prepare green tomatoes, then they will need to be kept for at least a month until tasting. During this time, the concentration of solanine will decrease to a safe level, and you can put the tomatoes on the table.
Select only whole fruits without damage or signs of rot for fermentation. When such fruits are prepared, the taste of the dish deteriorates, and its shelf life becomes much shorter.
Before placing green tomatoes in a jar, they must be thoroughly washed. Some housewives believe that it is necessary to pierce the fruits with a fork or toothpick. This way they will ferment faster, but you can leave them without punctures.
Preparing glass containers involves thoroughly washing and drying them. It is best to sterilize lids and jars for 5 minutes. It is very convenient to store pickled green tomatoes in jars for the winter in apartments or houses without basements. There is enough space in the refrigerator for bottles.
Regardless of which recipe you choose, when adding, separate the spices and herbs. Place 1/3 of the prepared ingredients at the bottom of the bottle. Then add half the total amount of green tomatoes, another 1/3 of the spices on top, the last third goes to the top layer.
The brine should cover the tomatoes completely. Different fermentation options involve pouring hot or cold brine over the tomatoes. But its proportions rarely change. Usually 2 tablespoons of salt (70 grams) per 1 liter of clean water is enough. Use regular food salt, coarsely ground.
The easiest way to pickle
This option does not require much effort and is very easy to implement.
For 1 kg of green tomatoes of the same size, we need a pinch of dill seeds, 1 tablespoon of dry mustard, a few currant and cherry leaves. For those who like spicier snacks, add a pod of hot pepper. We will prepare the brine in this ratio - 70 grams of salt per 1 liter of clean water.
We sterilize the jars well. We do not seal pickled tomatoes, but the container must be clean.
Place all ingredients, except tomatoes, on the bottom of the jars. Top with tomatoes, leaving 1-2 cm to the edge of the container. Pour salt onto the vegetables and fill with cold boiled water.
The tomatoes will be truly fermented, like in a barrel, if we add dry mustard. Cover the fruits with a clean cloth and sprinkle a spoonful of mustard powder on top. It will prevent the formation of mold.
To keep the fermentation process active, keep the jars in the room for 2-3 days, and then lower them into the basement. In a month, the winter preparation is ready.
Classic version
This recipe makes it possible to prepare green pickled tomatoes in jars, like barrels, with the same taste and aroma. It takes a maximum of 1 hour to prepare.
Prepare the quantity you need:
- green tomatoes;
- garlic;
- horseradish and cherry leaves;
- umbrellas and dill stems;
- hot pepper;
- a handful of grapes;
- salt 50 grams per 1 liter of water.
We select vegetables of the correct shape, elastic, without damage. This is necessary for good taste of the product and for beauty. After all, tomatoes in jars are clearly visible. Therefore, the more dignified their appearance, the better the appetite of guests and family.
Remove the stems from the tomatoes after washing the vegetables.
Immediately wash the greens and peel the garlic. Leave the greens and tomatoes on a towel to drain.
Let's start preparing the container.2 or 3 liter bottles are perfect for fermenting green tomatoes. They need to be thoroughly washed and sterilized.
We peel the garlic from the top husk, the hot pepper can be cut into two halves.
We begin to place the components in the jar. At the bottom - cherry and horseradish leaves, then half a hot pepper and 2-4 cloves of garlic.
The next layer is green tomatoes. We lay it tightly, trying not to leave large openings. In the middle of the bottle there is again a layer of herbs and spices.
On top are the rest of the tomatoes and grapes.
So we lay all the jars and start preparing the brine. Take 50-60 grams of salt per liter of water and boil. Fill the tomatoes with hot brine, cover the bottles loosely with lids and place them in the basement. The place should be cool.
Pickling green tomatoes lasts about 3 weeks. Then they are ready to eat.
A quick version of stuffed pickled tomatoes
This recipe cooks much faster and looks more attractive. Pickled green tomatoes stuffed with filling never remain on the table.
If in the previous version we fermented green tomatoes whole, then in this version we will need to cut them. The filling is placed in the cuts. Let's prepare a set of ingredients:
- green tomatoes – 3 kg;
- hot pepper and bell pepper – 1 pc.;
- carrots – 2 pcs.;
- garlic cloves – 10 pcs.;
- chopped dill and parsley - 5 tbsp. l.;
- horseradish leaves – 2-3 pcs.;
- laurel leaf – 5-6 pcs.;
- table salt – 2 tbsp. l.;
- granulated sugar – 0.5 tbsp. l.
Salt and granulated sugar in the recipe are indicated per 1 liter of water.
Wash the tomatoes thoroughly, carefully remove the stem and make a cross-shaped cut on each one.
You can make a one-sided cut.Try what you like best. We do not cut the fruits all the way, otherwise they will fall apart.
Grind all other components. To ensure the filling is homogeneous, use a blender.
Use a teaspoon to add the filling to each tomato, lightly squeeze with your hands and place in a jar. Fill the container to the top with stuffed fruits.
Prepare the brine. Boil water, sugar and salt together and pour the mixture over the tomatoes. If you want to try a quick snack, leave the jars in the room. After 4 days, delicious pickled tomatoes are ready.
There are a lot of recipes for making pickled tomatoes in jars for the winter. When fermenting, many people add their favorite spices, increase or decrease the amount of garlic and hot pepper.
To do everything right, it’s good to watch the video before fermenting tomatoes:
