Pickled green tomatoes in a saucepan

Content

1 What are the benefits of pickled tomatoes?
2 Methods for pickling green tomatoes
3 Summary

Green tomatoes are an excellent raw material for winter twists. They can be salted, pickled and fermented. Pickled vegetables are considered the healthiest, since the process occurs naturally and vinegar is not used.

For cooking pickled green tomatoes Strong fruits without rot or damage are used in the pan. We will present several different recipes for your consideration. But the end result, despite the different ingredients, is amazingly tasty and aromatic.

What are the benefits of pickled tomatoes?

Pickling tomatoes has long been considered a successful way to preserve vegetables for the winter. We also cannot remain silent about the benefits of fermented product:

Scientists have long proven that pickled green vegetables are not only tasty, but also healthy products. Lactic acid produced during the fermentation process can break down fiber. Consequently, tomatoes are much better digestible.
Lactic acid bacteria that appear during fermentation contribute to better functioning of the gastrointestinal tract, improve microflora and metabolism.
Green tomatoes are not subjected to heat treatment during pickling for the winter, therefore, all vitamins and microelements remain in the fruit. And various spices also increase their content.
Naturally fermented sour tomatoes lower blood sugar and improve digestion. Pickled green tomatoes boost immunity.
But not only fruits are useful. Brine has unique properties. You can simply drink it. The liquid is also used in cosmetology. If you constantly wipe your face with it, there will be fewer wrinkles. And the skin will rejuvenate and glow with health.

Methods for pickling green tomatoes

Before ferment tomatoes, you need to know which fruits are suitable for this. Firstly, focus on fleshy varieties of tomatoes, because when fermented they will not crack or leak. Secondly, the tomatoes should not have cracks, damage or rot.

Before fermenting, green tomatoes need to be soaked in cold water for several hours or in salted water for an hour. This procedure is necessary to remove a substance harmful to health, solanine, from the fruit.

As for the container, it is better to use an enamel pan. But aluminum utensils are not suitable for fermentation. Before starting work, wash the pan with soda, rinse and pour boiling water over it. You can cover with a lid and boil for three minutes.

Recipe 1

What we need:

green tomatoes;
leaves and umbrellas of dill, horseradish, parsley, cherries;
garlic;
laurel;
allspice peas;
salt.

Features of fermentation

We wash the greens and vegetables and place them on a clean linen napkin to drain. Cut horseradish leaves and dill sprigs with umbrellas into several parts.
Throw half the herbs and spices onto the bottom of the pan, then place the whole green tomatoes as tightly as possible into the pan. On top are the rest of the spices, pepper, garlic and bay leaves.
To prepare the brine, take 3.5 tablespoons of salt per liter of water. Stir until the salt dissolves.Pour the required amount of brine into the pan with green tomatoes. Cover with horseradish leaves, place a plate and set the pressure.

The tomatoes should be completely covered with brine.
Place gauze or a towel on top and leave the pan in the room for the fermentation process to begin (this is only possible in a warm room). After 4 days, take the pickled green tomatoes into a cool room. You can store it at above-zero temperatures, but there is no need to freeze vegetables.

The first sample can be taken after 14-15 days. You will be pleasantly surprised by the taste of green pickled tomatoes.

Recipe 2

Tomatoes of the same shape look original. Very often, housewives prefer small tomatoes that resemble plums in shape. Such fruits ferment faster.

Stock up on these products in advance (they are always on sale):

green tomatoes – 2 kg;
garlic – 12 cloves;
black and allspice - the number of peas corresponds to your taste;
bay leaf – 2 leaves;
hot pepper – 1 pod;
carnation buds - 3 pieces;
black currant leaves - 8-9 pieces;
horseradish and dill;
salt – 105 grams per 1 liter of water;
granulated sugar - 120 grams per liter.

Features of the technology

We prick the washed and dried tomatoes with a fork or toothpick in the area where the stalk is attached.
Place horseradish leaves, sprigs of dill and sliced garlic on the bottom of the pan.
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Lay out the tomatoes, add the remaining spices and herbs, leaves.
Cook the brine, the volume of water depends on the number of tomatoes. As a rule, water is taken half as much as the weight of tomatoes.
We crush the green tomatoes in the pan with a saucer and place the weight. We will ferment tomatoes in a warm place.

You can taste the delicious snack in just four days.You can store it in a saucepan or transfer it to jars.

Recipe 3

Previous pickled tomato recipes did not indicate weight. This is very convenient, because you can take as many kilograms of fruit as you like, the main thing is the amount of salt per liter of water. But it’s still difficult for young housewives to get their bearings. Therefore, in the next version everything is given by weight. Decide for yourself how many tomatoes to take:

green tomatoes – 1 kg;
granulated sugar – 30 grams;
2 heads of garlic;
4 dill umbrellas;
a tablespoon of apple cider vinegar;
4 currant leaves;
rock salt 120 grams.

And now the progress of work:

Place dill and currant leaves at the bottom of the pan. We tightly place tomatoes and garlic, pierced with a toothpick, on them.
Dissolve granulated sugar and salt in boiling water. When they dissolve, add apple cider vinegar.
You can pour brine over tomatoes in different ways. If you want to try the snack after a few days, you can pour boiling water over it. In the case when you pickle green tomatoes in a saucepan for the winter, you must first cool the brine to room temperature. But in any case, one cannot do without oppression.

Recipe 4

Now let's look at the recipe for pickled tomatoes, undeservedly forgotten by modern housewives. Probably, many still remember how grandma fermented tomatoes. They turned out crispy and flavorful. And the secret is to use regular mustard powder. Let us also ferment green tomatoes in a three-liter saucepan according to grandma’s recipe.

Ingredients for pickling:

1700 tomatoes;
a small bunch of dill;
3 bay leaves;
2 leaves each of black currant and cherry.

To prepare one liter of cold pour you will need:

20 grams of salt;
5 black peppercorns;
20 grams of powdered mustard;
2.5 tablespoons of granulated sugar.

We take dense green tomatoes without defects or rot.

Lay out the greens and tomatoes in layers. Then fill with cold brine.

How to prepare brine with mustard? First, salt and sugar the boiling water, then add the pepper. After 5 minutes – mustard powder. The brine must be boiled until the mustard dissolves. You can store the workpiece in the refrigerator. And try again in two weeks.

Recipe 5

We offer another version of tomatoes with mustard, it’s generally simple. But the vegetable turns out crispy and very tasty:

Sprinkle a layer of mustard on the bottom of the pan, then lay out the prepared green fruits. As a layer we use dill, garlic, allspice, currant and cherry leaves. To cook the brine, we will consider the following: add 30 grams of non-iodized salt per liter of water.
Fill the tomatoes in a saucepan with cold brine and add a load. We keep the vegetables warm for a week, then take them out into the cold. The tomatoes will be ready to eat in a month. The product cannot be frozen.
If mold forms on the surface, wash the plate and weight, and carefully remove the mold itself.

Delicious pickled tomatoes in a wooden barrel:

Summary

As you can see, you can always find a use for green tomatoes. Pickled tomatoes can be served with any dish. But most of all they are suitable for meat and poultry. If you have never fermented green fruits, then reduce the amount of ingredients and do a little to test. This way you can choose a recipe that your whole family will like.