Green tomatoes, as before in stores

Content

1 The most delicious recipes
2 Conclusion

The summer harvest turned out to be a success. Now you need to process the vegetables so that in winter you can diversify the diet of your family and beyond. Many of the preparations for the winter decorate the festive table, and your guests ask you for the recipe.

Many housewives dream of cooking pickled green tomatoes, as in the store, but, unfortunately, they do not have the required recipe on hand. It is no coincidence that we started talking about such preparation of tomatoes for the winter, because many Russians are nostalgic for the conservation of Soviet times, when factories used certain GOST standards. Today we will consider several recipes for pickling tomatoes, as in the USSR.

The most delicious recipes

Previously in the Soviet Union preserved green tomatoes prepared in large jars: 5 or 3 liters. The first difference between store-bought pickled vegetables is the presence of a large amount of herbs and various seasonings, including hot pepper.

Secondly, when they cut the tomatoes taken out of the can, the tomatoes that were green on the outside were always pink on the inside. Special attention was paid to the selection of vegetables. After all, preservation requires fruits at milk ripeness. Let's try to prepare pickled green tomatoes, just like in a Soviet-era store.

Recipe No. 1

We will pickle green tomatoes for the winter in a 3-liter jar.The ingredients are designed just for this container. If there are more cans, therefore, we also increase the ingredients by multiples of the containers. To prepare green tomatoes, as before in stores in the Soviet Union, we will need:

2 kilograms of green or brown tomatoes;
2 bay leaves;
dill, parsley, celery - one sprig each;
black pepper – 2 peas;
garlic – 3 cloves;
60 grams of salt without additives;
30 grams of granulated sugar;
60 ml vinegar.

Attention! If you want to pickle tomatoes for the winter, as before in the USSR, you will have to sterilize the jars of vegetables.

Of course, the technology for canning green tomatoes for the winter at home will be somewhat different, since vegetables used to be poured with cold water at the factory in Soviet times. Then the jars were placed in special thermostats and pasteurized in them.

Conservation technology

We wash the tomatoes and herbs in cold water and place them on a clean towel to dry.
At this time, we sterilize the jars and tin lids.
We put dill, parsley and celery into the jars, as well as bay leaves, garlic and black peppercorns.
Then fill the jar with green tomatoes. To prevent them from cracking, we prick each tomato in the area where the stalk is attached and around it with a toothpick or a pointed match.
Pour sugar and salt on top, pour boiling water. Pour vinegar into the water from above, and not vice versa. Cover with a tin lid and place in a pan with well-heated water. We take out the jars a quarter of an hour after the water boils in the pan.

To prevent the jars from bursting, place an old towel on the bottom of the pan, on which we will place glass containers.
Carefully, so as not to get burned, remove the jars and immediately roll up the lids.To check the tightness, turn them upside down. Although tomatoes, like in a store during the Soviet Union, were not turned over in a cannery. But, as you yourself understand, there is no need to compare home and factory conditions: they are very different.

We put the cooled jars of green tomatoes according to the recipe, as before in the store, in any cool place. They store well and do not explode.

Recipe No. 2

This recipe has different ingredients, more different spices and herbs. We will also marinate green or brown tomatoes in a three-liter jar. Let's stock up in advance:

tomatoes – 2 kg;
hot pepper – 1 pod;
allspice peas – 7 pieces;
black pepper – about 15 peas;
bay leaf – 2 leaves (optional 2 clove buds);
water – 2 liters;
granulated sugar and salt - 3.5 tablespoons each;
vinegar essence - 1 teaspoon.

Stages of canning step by step

Step 1

We rinse the jars in hot water, adding soda to it. Then rinse and steam over steam for at least 15 minutes.

Step 2

Wash green tomatoes, hot peppers, as well as bay leaves, allspice and black peppercorns in cold water. When our ingredients have dried on a towel, place them in a jar: spices at the bottom, tomatoes on top to the very top.

Step 3

Boil two liters of water in a saucepan and pour it into a jar with green tomatoes up to the neck. Cover with a lid and leave in this position for 5 minutes.

Step 4

Pour the water into a saucepan, add salt, sugar and put it on the stove again to boil, then pour in the vinegar essence. Pour the boiling marinade over the tomatoes and immediately seal them hermetically with sterilized tin lids.

Step 5

Turn the jars upside down and wrap them in a blanket for a day. Pickled green tomatoes for the winter, as in a store, according to Soviet GOSTs, we store it in any cool place.

Comment! Thanks to double filling, no sterilization is required.

Recipe 3

This canned green tomatoes for the winter, like before in the store, also does not need to be sterilized. It is this process that most often scares away housewives, and they put aside even the most interesting recipes for preparing food for the winter.

So, we need to prepare:

milk tomatoes – 2 kg or 2 kg 500 grams (depending on the size of the fruit);
2 tablespoons each of granulated sugar and non-iodized salt;
60 ml acetic acid;
5 peas each of black and allspice;
2 cloves of garlic;
2 bay leaves;
a leaf of horseradish, celery and tarragon.

According to the recipe, pickled green tomatoes are aromatic and spicy, like those purchased in the USSR, due to spices, garlic and herbs.

Cooking process:

First we add garlic, peppercorns and herbs, then tomatoes. Fill the contents of the jar with boiling water and leave for 5 minutes. At this time, a new portion of water should boil on the stove for refilling.
Pour the first portion of water into the pan, and pour boiling water over the green tomatoes again. Bring the drained water to a boil, add sugar and salt. After boiling and complete dissolution of the ingredients, add vinegar.
Drain the water from the tomatoes and pour the boiling marinade over them. We put the jars on the lids and put them under a fur coat until they cool down.

You can store it in a cellar, basement or refrigerator.

We prepare pickled green tomatoes for the winter, as we used to do in the store in Soviet times:

Conclusion

As you can see, you can easily marinate green tomatoes so that they do not differ in taste from those sold in the store in Soviet times.The main thing is to select fruits without wormholes and rot at the stage of milky ripeness.

And the taste is achieved thanks to the presence of a large number of herbs and spices in the preparations. Try cooking tomatoes according to the suggested recipes. We are waiting for your comments on the article, and also hope that you will share with us and our readers your options for pickling green tomatoes, as before in the USSR.