Every year, the problem of disposing of unripe vegetables due to the sudden onset of cold weather faces every gardener. It’s good for those who have at least some living creatures in their yard or their neighbors. In this case, at least there will be someone to feed the unripe fruits. Well, it’s even better if you try to give free rein to your imagination and cook something tasty for the winter from unripe vegetables. In the case of green tomatoes, thrifty housewives have long come up with many interesting recipes in which the vegetables, after cooking, become not only edible, but also very tasty.
Often, large quantities of green tomatoes remain on the bushes during the autumn cold, when at the same time many owners dig up horseradish root for harvesting. Therefore, green tomatoes with horseradish will be the main topic of this article.
Of course, most recipes involve preparing these vegetables for the winter, since horseradish itself is a good preservative, and green tomatoes reveal their true taste only after some time in brine or marinade.
Pickling green tomatoes
Traditionally in Russia, it is difficult to imagine preserving for the winter without preparing various kinds of pickles, especially for owners who live on their own land and have a cellar for storing them.And green tomatoes, cold-salted with horseradish, retain the maximum amount of nutrients and are stored until spring. For pickling, you only need the tomatoes themselves and a variety of herbs and spices, thanks to which the taste of the preparation will become so attractive.
It is most convenient to carry out pickling in an enamel pan or in a bucket, depending on the number of tomatoes you have. If there is little space to store them, then it is convenient to use ordinary glass jars. To prepare 5 kg of tomatoes you have to find:
- 3 heads of garlic;
- 2-3 leaves of horseradish and 100 g of its roots;
- 150 g dill;
- Several dozen cherry and black currant leaves;
- A spoonful of coriander seeds;
- A teaspoon of allspice and black peppercorns;
- A few bunches of greens, like parsley, basil, tarragon.
The brine for tomatoes is prepared in advance. 300 g of salt is dissolved in 5 liters of water, the mixture is brought to a boil, cooled and filtered.
Tomatoes should be placed as tightly as possible in a clean, suitable container scalded with boiling water. During the laying process, the tomatoes are sprinkled with herbs and spices. Then they are filled with cooled brine and remain under the load in a warm place until the solution becomes cloudy. Usually on days 3-5 the container with tomatoes is transferred to a cold place. The taste of the finished dish appears after 5-6 weeks.
Recipe with vinegar and garlic
If you do not have a cellar or other suitable place to store pickles, and the refrigerator no longer holds all the prepared supplies, then you can consider a recipe for green tomatoes with horseradish using vinegar. In this case, the workpiece can be stored even at room temperature.
To make this not only tasty, but also original and beautiful snack with garlic spirit, you will need:
- 3 kg of tomatoes;
- 100 g of horseradish leaves and roots;
- 3 heads of garlic;
- 100 grams of dill and parsley;
- Black and allspice to taste.
Horseradish roots must be peeled and cut into small pieces or grated. After peeling and dividing into slices, the garlic is cut into thin slices. Tomatoes are stuffed with horseradish and garlic as follows: several cuts are made on the surface of the tomatoes, and pieces of the above-mentioned vegetables are inserted there.
Wash the dill and parsley and chop with a sharp knife. Jars for preparing tomatoes must be sterilized and filled with tomatoes, garlic and horseradish, sprinkling them with herbs and spices in between.
The marinade is prepared based on the following proportions: for 1 liter of water, take 40 g of salt, 100 g of sugar and half a glass of 9% vinegar. Jars of tomatoes are filled with boiling marinade and additionally sterilized within 15 minutes from the moment the water boils. Then they roll up the lids and wrap them upside down until they cool down.
These pickled tomatoes will serve as a real decoration for the holiday table.
In general, if you use your imagination, you yourself can come up with several signature recipes for canned green tomatoes based on this model.
Tomato cherry picker
From green tomatoes you can prepare not only an appetizer, but also a spicy seasoning sauce that can be used to season various fish and meat dishes. In general, horseradish is usually understood as a sauce that penetrates to the base of the bones, the main components of which are horseradish, garlic and hot pepper. Tomatoes are used more as a filler in this recipe, and this savory condiment is most often made with red tomatoes.
But also hrenoder made from green tomatoes has recently become popular because the taste of this spicy seasoning is significantly different from that prepared using red tomatoes. It's a little more sour and piquant. However, it is better to try once than to describe it a hundred times.
In addition, the process of preparing such crap is also quite simple. Need to collect:
- 1 kg of green tomatoes;
- 100 grams of horseradish root;
- 1 head of garlic;
- 2-4 pods of hot green pepper;
- 30 g rock salt without additives;
- 10 g granulated sugar.
Chronoder is used in seasoning Green pepper mainly for the company, that is, so that the seasoning turns out to be a uniform grassy-green color. Fans of original color designs can easily use red hot pepper.
Before you start making the sauce from tomatoes with horseradish, it is advisable to prepare 200-300 ml jars for packaging the finished seasoning. They should have screw caps for ease of use.They need to be washed well, scalded with boiling water and dried thoroughly on a towel.
First, tomatoes, hot peppers and garlic are cut into pieces and minced using a meat grinder.
Horseradish is peeled and chopped last. Since its spirit disappears from it quite quickly, it cannot be cut up first. In addition, a meat grinder does not always cope well with grinding it. Sometimes it is better to use an ordinary fine grater. And it’s better to immediately put a bag on the container where you grind the horseradish root so that the horseradish smell doesn’t corrode your eyes.
Mix all the crushed ingredients with salt and sugar and immediately put them into jars and close them with lids. Of course, such a seasoning with horseradish for the winter will be stored for a long time only in a cool place without light.
Recipes with horseradish and green tomatoes are so easy to prepare that they provide plenty of room for your imagination to run wild. By adding a variety of ingredients and mixing them in larger or smaller proportions, you can achieve different taste sensations. And thereby you will be able to satisfy the most demanding needs of your family and friends.
