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Salted tomatoes are a classic way to prepare tomatoes that continue to be popular. Every year of recipes pickling green tomatoes is getting bigger and bigger. They will be improved, allowing you to turn unripe fruits into a savory, mouth-watering snack. And if our grandmothers used to salt vegetables mainly in barrels, but now the choice of containers is much wider. In this article we will learn how to do pickled green tomatoes in a bucket.
Benefits of using a bucket for salting tomatoes
Salting tomatoes allows you to reveal the taste of green tomatoes from all sides. The fermentation process takes quite a long time and at each stage the vegetables have their own unique taste. At first, tomatoes look more like lightly salted, and then every day they will open up more and more. The result will be beautiful, spicy and delicious tomatoes. And if you add more hot pepper, you can get a real explosion of flavor.
Marinated tomatoes are in many ways inferior to salted ones, as they have a monotonous, inexpressive taste. Most often, tomatoes are salted using the cold method. This simplifies the cooking process as there is no need to cook anything. The taste of the product does not suffer from this. The tomatoes remain just as juicy and aromatic.
It is very convenient to salt tomatoes in a bucket. Thus, you can save quite a large area for storing workpieces. The bucket can hold a lot of tomatoes, so it’s enough for even a large family. If you put the same number of tomatoes in jars, they will take up much more space in your cellar.
Selection of fruits for pickling
Absolutely all varieties of tomatoes are suitable for pickling. And it doesn’t matter at what stage of maturation they are. The size of the fruit also doesn’t matter; even the smallest cherry tomatoes will do. In this matter, you can be guided by your own taste and preferences.
If you like soft tomatoes, then it is better to salt the ripe red fruits. They release a lot of juice and will turn out very juicy and tender. And those who prefer hard tomatoes should salt unripe green fruits. No matter how long they sit, the product will not lose density, and the taste will be no worse than pickles from red tomatoes.
Both some and other tomatoes are good. However, under no circumstances should you salt both in the same container. You can pickle ripe and green tomatoes. But salting in these cases occurs differently. Red fruits pickle faster, while green ones will take longer. As a result, the vegetables will have a strange and completely different taste.
Recipe for pickling green tomatoes in a bucket
This recipe involves cold pickling of tomatoes. It will take very little time, and, most importantly, it will retain most of the nutrients.Greens and other additives will give green fruits an appetizing taste and aroma.
To prepare the snack you will need the following ingredients:
- green unripe tomatoes - the quantity depends on the size of the bucket;
- table salt - two tablespoons per liter of liquid;
- hot pepper - from four to six pods to your taste;
- granulated sugar - a large spoon for three kilograms of tomatoes;
- favorite greens (parsley, dill);
- clove buds;
- black peppercorns and allspice;
- fresh garlic.
And of course, you need to prepare the bucket itself. The container is pre-washed with hot water and soda. Then wash all the prepared vegetables and herbs. Do not pick rotten or damaged fruits for pickling. Leave these tomatoes for adjika.
If you don’t know what greens to take, then use the standard set. Typically, dill, bay leaf, parsley and celery are chosen for pickles. It is advisable to take not only young sprigs of dill, but also the upper umbrellas. Also, many housewives put all kinds of leaves in salted tomatoes. Currants, cherries and horseradish are suitable here. You can put a little of everything or choose only your favorites.
The greens must be cut into pieces at least three centimeters in length. We do not touch the leaves; we will add them whole. All green ingredients must be mixed to obtain a more or less homogeneous mass. Line the bottom of the prepared bucket with this mixture. A few bay leaves, a couple of buds of dried cloves, three allspice peas and 10 black peppercorns are also thrown in there. Hot peppers are cut into small pieces and also added to the rest of the ingredients.
Next, proceed to preparing the brine.The amount of liquid is easy to calculate. For a ten-liter bucket you will need about five liters of ready-made brine. However, it is better to make it larger so that it is sure to be enough and you do not have to finish an additional portion.
To prepare the brine, you need to combine water, salt and granulated sugar in a large container. Mix everything thoroughly until the components are completely dissolved. The brine is ready, so you can put all the prepared tomatoes in a bucket and fill them with liquid.
Place a wooden circle on top, install some weight and cover everything with a towel. For the first few days, the tomatoes should stand at room temperature. During this time, the active fermentation process of tomatoes will begin. Then the bucket will need to be moved to a cool room.
Conclusion
As we could see, there is nothing easier than pickling green tomatoes in buckets. It is very convenient and practical. The preparation is enough for a large family, and the container takes up very little space. A great way to process green tomatoes. So feel free to pickle unripe vegetables in this way!
