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Even in the most successful season in the greenhouse, all the tomatoes do not have time to ripen. If you don’t pinch the tops in advance, the tomatoes bloom and set fruit until the cold weather. It is not worth keeping them on the bushes at this time - they may rot. It’s better to collect and make delicious preparations for the winter. There are no fewer recipes for such canned food than for red tomatoes, and the taste is no worse.
It's very easy to deal with. It decomposes not only during any heat treatment, but also when green tomatoes are kept in salt water. But this is exactly how the fermentation process occurs.
Salted green tomatoes with spices are a tasty and healthy preparation for the winter.
Features of pickling green tomatoes
The number of tomatoes depends on the volume of the bucket. They can be any, but you cannot salt them all together, since they ferment at different times. Therefore, before salting, tomatoes are sorted by degree of ripeness. Fully ripe tomatoes are salted the fastest.
About 50 g of greens are usually added to each kilogram of tomatoes. It can be anything, but traditionally they use currant leaves, horseradish, both leaves and pieces of roots, celery, dill, both seeds and herbs, cherry leaves, some add oak or walnut leaves.
You can add other herbs to fermentation: marjoram, basil, tarragon, mint, lemon balm, catnip, lovage. Each herb will not only change the taste of the final product, but also enrich it with vitamins and minerals.
You won’t get delicious pickled tomatoes without garlic and spices: peppercorns, bay leaves, cloves. The most vigorous spicy tomatoes will be obtained if you add hot pepper pods during fermentation; everyone determines the quantity independently.
Sugar is needed to speed up the fermentation process. If you don’t like the sweetish taste in pickled tomatoes, you can do without it, but then the pickling won’t be as fast.
Tap water needs to be boiled and cooled. If possible, it is better to take well or spring water - it can be used without boiling.
Recipes pickled tomatoes a lot of. Most often they are fermented whole. good barrel tomatoes, but you can salt them in any container, its size depends only on the availability of green tomatoes and the needs of the family.Let's try to cook pickled green tomatoes in a bucket.
Quick hot pickled tomatoes
Red tomatoes according to this recipe are ready in 3 days; green tomatoes will take a little longer. For a ten-liter bucket you need:
- about 6 kg of tomatoes;
- 2 bunches of celery sprigs with petioles and dill with umbrellas;
- a couple of heads of garlic;
- for each liter of brine 2 tbsp. spoons of sugar and salt.
We prick each tomato with a toothpick and cut out a small part of the pulp along with the stalk.
Prepare the brine from 6 liters of water, adding sugar and salt according to the norm specified in the recipe. You need to boil it and add celery there, first cutting off the top part with leaves. Keep celery stalks in boiling water for only half a minute. Separate the peeled garlic into cloves. Place the tomatoes in a bucket, layering with herbs and garlic cloves.
At this time, the brine is simmering over low heat. Pour it into the prepared tomatoes.
This preparation can only be made in an enamel bucket; you cannot pour boiling water into a plastic container.
Installing a small oppression and wait for the tomatoes to ferment. Place in the cold if the brine tastes pleasantly sour.
Quick cold pickled tomatoes
They will be ready in 2-3 weeks. It is best to choose dense cream for the preparation, but small in size - this will ferment faster.
One puncture should be in the area where the stalk is attached.You can make a shallow cross-shaped incision in this place.
We will need:
- green tomatoes;
- chilled boiled water;
- sugar;
- salt;
- leaves of currant, horseradish, cherry;
- horseradish roots;
- garlic.
The amount of ingredients is determined by the weight of the tomatoes. The brine is prepared according to the above proportions: for 10 liters, 2 cups of salt and a cup of sugar. Place about 1/3 of the spices with leaves on the bottom of the bucket, then 2-3 layers of tomatoes, some spices with leaves, and again tomatoes. We do this until the bucket is full. Don't forget about the garlic cloves and pieces of horseradish roots. Fill with prepared brine and place a small weight. We keep it in the room. After complete fermentation, take it out into the cold.
There is a recipe for pickled green tomatoes for the winter without any brine at all.
Dry pickling of green tomatoes
For every 2 kg of tomatoes you will need:
- 3 cloves of garlic;
- 2 dill umbrellas;
- 2 leaves each of cherry and horseradish;
- 2-3 cabbage leaves;
- 2-3 teaspoons of sugar and 2 tbsp. spoons of salt.
Each tomato needs to be pricked with a fork or toothpick at the point where the stalk is attached. Blanch the cabbage leaves in boiling water for about 5 minutes - they will become softer. Place tomatoes in a bucket mixed with spices, horseradish and cherry leaves, and sprinkle sugar and salt on every 2 kg of fruit. Place cabbage leaves on top. We install oppression. If after a day the tomatoes have not produced juice, you will have to add brine. To prepare it, dissolve 60 g of salt in a liter of water. Store the product fermented for the winter in the cold.
Pickled tomatoes according to the following recipe are very similar to barrel tomatoes, but they are prepared in buckets.
Green tomatoes like barrels
We will need:
- green or slightly brown tomatoes - how many will fit into the bucket;
- greens and dill umbrellas;
- cherry, currant, horseradish leaves;
- garlic and hot pepper;
- peppercorns;
- For every 5 liters of brine you need ½ cup of salt, mustard powder and sugar.
At the bottom of the bucket we place a third of all the leaves and spices, then a couple of layers of tomatoes, again leaves, garlic and spices, and so on until the top. A third of all seasonings should go into the layer. The rest is placed on top.
Pour the required amount of brine into a bucket, dissolve all the components for it well in water. We install oppression. We keep it in the room for several days and take it out to a cold place for the winter.
Stuffed fermented tomatoes
If you cut green tomatoes a little and stuff them, and then ferment them, you will get very tasty pickled stuffed tomatoes. Tomatoes are stuffed with herbs and garlic. You can add carrots and sweet peppers. If you want the taste of the product to be bright, add hot pepper pods.
All ingredients for stuffing tomatoes need to be chopped; the easiest way to do this is with a blender.
For the bucket in which we will ferment the tomatoes, you will need:
- 4 kg of green tomatoes;
- 1.2 kg of sweet pepper;
- 600 g carrots;
- 300 g garlic;
- 2 bunches of dill and parsley;
- a couple of hot peppers - optional;
- for brine: 3 liters of water and 7 tbsp. spoons of salt.
Grind everything except tomatoes and herbs in a blender. Finely chop the dill and parsley. Making the stuffing mixture. Cut the tomatoes in half or crosswise if they are large. Place a mixture of vegetables into the cut.
Place them in a bucket and fill them with cold brine. Place under pressure until completely covered with brine. We keep it warm for a week, then put it in the cold for the winter.They keep well until spring, especially if you put hot pepper or horseradish roots on top.
Green pickled tomatoes are not only a great way to use up all the unripe fruits, but also a delicious vitamin preparation for the winter. They are good as an appetizer and will be a wonderful spicy addition to any dish.
