In autumn, when the sun no longer shines for so long, and the fruits do not have time to ripen, some housewives practice stocking up on pickles from green tomatoes. Below we will present several ways to prepare pickled green tomatoes instant cooking. They, of course, differ significantly in taste from ripe red tomatoes, but nevertheless, the spicy snack made from them is in no way inferior. You can not only prepare pickles for the winter, but also enjoy them a day after fermentation.
Recipe for tomorrow
Using the following recipe, you can taste the spicy salad within 24 hours. Both a culinary master and a novice young housewife can prepare this dish, because there is nothing overly complicated in it.
Required ingredients:
- 1 kg. green tomatoes;
- 0.5 kg. sweet pepper (red);
- Garlic;
- Greenery;
- Chilli.
For refueling:
- 2 liters of water;
- 2 tbsp. l. Sahara;
- 4 tbsp. l sugar;
- 100 gr. Vinegar.
First you need to thoroughly rinse the tomatoes and cut them into slices. The pepper also needs to be washed and, after removing the seeds and stems, cut into thin strips. Greens, garlic and hot peppers are cut into small pieces.
All components must be placed in a heat-resistant container: a baking sheet, pan or tub and mixed thoroughly.
Prepare the marinade separately. We take water, add salt, sugar, and vinegar to it in the volume indicated above, bring the liquid to a boil and pour it over the vegetables, they should be completely immersed in water. If the marinade made was not enough, you need to prepare another portion of the filling, according to the proportions. Cover the pickle with a lid and leave at room temperature until completely cooled. The cold salad is placed in the refrigerator for a day. We ferment it for 24 hours, after which you can start using it. You can compare your creation with the photo below.
The vegetable salad can be eaten as it is or by adding a little vegetable oil and fresh onion cut into half rings.
These are approximate portions of vegetables, you can use 2-3 kilograms of tomatoes, you just need to stick to a certain proportion. For every kilogram of tomatoes, you need to take half a kilo of pepper.
Pickled tomatoes
Recipe instant green tomatoes (fermented tomatoes), does not represent either a large financial or time investment. But they have been famous for their piquant taste and spicy aroma since ancient times.
Ingredients:
- Green tomatoes – 1 kg;
- Salt – 25 g;
- Granulated sugar – 25 g;
- Table vinegar – 1/3 cup;
- Garlic – 1 head (7 cloves);
- Chili pepper - 1 piece;
- Parsley;
- Celery stalks.
Keeping the proportions, you can make pickled green tomatoes for 2-3 servings at once.
So, vegetables and herbs are washed first. Then cut each tomato into thin slices. The greens are finely chopped; it is better to pass the garlic through a meat grinder or garlic grinder. Cut the hot pepper into small pieces.After this, you need to add sugar, salt, vinegar according to the recipe and mix thoroughly. Do not add water under any circumstances. All components must share taste and smell with each other. Do not touch the dish for 24 hours, leaving it on the floor in a warm place, for example, in the kitchen. After 24 hours, when the pickled vegetables have released their juice, put the pickles in jars and put them in the refrigerator for a week. As a rule, to ferment tomatoes, it takes a couple of days, after which the tomatoes begin to directly disappear from the refrigerator.
Well, you can already eat pickled green tomatoes. They can serve either as a separate snack dish or as a salad seasoned with herbs and sunflower oil.
Quick pickled tomatoes
There is also a recipe that allows you to prepare green fruits in a couple of days, but you can eat them until spring.
Have to take:
- Green tomatoes (cream) 2 kg;
- Garlic 2 heads;
- Pepper (black and allspice);
- Laurel 2 pcs;
- Sugar 75 gr;
- Salt 75 gr;
- Hot red pepper;
- Cloves – 3 pcs;
- Currant leaf - 10 pcs;
- Horseradish;
- Dill.
Cooking method:
- Wash the tomatoes and herbs.
- Prick each tomato with a fork in several places.
- Place horseradish and dill at the bottom of a sterilized jar.
- Cut the garlic cloves into several cloves.
- Make a marinade from water and all spices.
- Place all the tomatoes in a jar, add bay and currant leaves.
- Fill the contents of the jar with brine.
- Close the jar with a nylon lid and put it in a dark, cool place.
After three days, instant pickled green tomatoes (with photo) are ready.
This recipe can be used for pickling tomatoes for the winter, but instead of a nylon lid, you will need to roll up the jar with an iron lid.
Perhaps the most commonly used sourdough options were presented to your attention. Which of them is the most suitable can only be determined by preparing pickles for each of them with your own hands.
