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Pickle green tomatoes simple and profitable. Firstly, unripe fruits will be used, and you won’t have to think about how to preserve them. Secondly, there are a huge number of recipes with which you can pickle green tomatoes. Choosing the most suitable one for you will not be difficult. Thirdly, pickled green fruits are very healthy and tasty.
A variety of options for pickling allows you to prepare spicy tomatoes, sweet ones, with or without filling, with spices and classic ones in brine.
Even if your family already has a favorite recipe, you can always try something new. And housewives have long appreciated the benefits of homemade preparations:
- you know for sure that the dish is prepared from fresh ingredients;
- such snacks are much cheaper;
- most importantly, no popular salads from the supermarket can compare with the taste of homemade salads.
It is very convenient to use enameled tomatoes for pickling green tomatoes. pans. They successfully replace barrels, in which vegetables have long been salted and fermented. In modern apartments and houses you can rarely find a real pickling tub.But pots, buckets and plastic containers are available in sufficient quantities and of different sizes. The optimal container is a saucepan of up to 5 liters. In such containers you can marinate tomatoes in different ways.
Consider popular recipes for pickled green tomatoes in a pan for the winter.
A simple and tasty option for home marinating
We will need medium-sized, unripe tomatoes. It is best if they are at the stage of milky ripeness with a slightly whitened skin.
Brown, red and green ones require different concentrations of salt when pickling.
We select smooth, healthy fruits without damage, signs of spoilage or rotten areas.
Wash the fruits well and place in a colander to blanch in boiling water. Let the tomatoes sit for 5 minutes, then immediately cool under cold running water.
We wash the greens, let them drain and chop them.
Peel the garlic; you can cut the cloves in half. Often, when marinating, garlic cloves are placed whole.
Place the pan in a bowl of a suitable size so that during fermentation the juice does not drain onto the floor.
Place the blanched green tomatoes in a saucepan in layers. Sprinkle each layer with herbs, pepper slices and garlic. The more fresh herbs we take, the richer the taste of pickled green tomatoes in the pan will be.
Boil the brine and cool. Pour the cooled mixture over the tomatoes, place a plate on top and press down. Cover with a clean cloth. We schedule a tasting in 2 weeks.
Proportions of ingredients for 1 kg of green tomatoes:
- garlic – 1 large head;
- hot pepper – 1 pod;
- parsley and celery - 1 bunch each.
If desired, add bay leaf and allspice peas in a small amount.
To make brine, for every liter of water you need to take 2 tablespoons of salt.
Accelerated salting option
This recipe is used by many housewives to speed up the preparation process. Due to the solanine content in green tomatoes, it takes time to reduce its concentration. It is destroyed during fermentation and the green tomato preparation in the pan becomes safe for consumption. But there is a possibility to marinate instant green tomatoes.
Literally within a day you get delicious tomatoes, but in this case you need to add table vinegar. If this doesn't bother you, then let's get started.
We measure the number of unripe tomatoes using a 3-liter saucepan. We take as much as will fit in it. Usually this amount is equal in weight to 1.6 - 1.8 kg.
Wash all the tomatoes well and cut them into slices like a salad. To ensure that the vegetables are strong and elastic when cooked, do not cut them finely.
Grate 2-3 carrots.
Cut the hot pepper into pieces. Adjust the amount of spiciness to your taste.
Grind the garlic cloves in a convenient way.
We begin to place the vegetables in layers in the pan - alternating tomatoes with garlic, carrots and peppers.
Pour boiling water over and leave for 15 minutes. Then pour the water into a separate container and boil again, but with salt (2 tablespoons), sugar (5 tablespoons), vinegar (100 ml). Add laurel leaves (3 pcs.) and peppercorns (5 pcs.) to the brine.
Boil the mixture for 3 minutes and pour the tomatoes into the pan. Cover with a lid and marinate for a day. After 24 hours, our marinated green tomatoes in the pan are ready.
Cold method of marinating in a pan
An excellent option for pickling green tomatoes with flavor cask. Pots help out if there is no tub in the house.And it requires a lot of care so that it lasts longer and the quality of the fruit is excellent. Therefore, housewives’ preference for enamel pans is completely justified.
This option does not have very strict dosages of products, and it is considered the most convenient. Another plus is that you can use tomatoes of different sizes for harvesting. Very large ones are cut in half. The main ingredients are green tomatoes, fresh herbs (dill, celery, parsley), spices (garlic and hot pepper).
Wash the prepared vegetables under running water. Cut large ones, and chop medium and small ones. The punctures can be replaced with cross-shaped cuts in the area of the stalk.
Peel the garlic and cut into slices.
Cut the hot pepper into pieces or rings.
Wash the greens and chop coarsely or leave whole leaves.
Place greens on the bottom of the pan and a layer of tomatoes on top. Alternate layers of green tomatoes with peppers, garlic and herbs. Spices are placed in one layer. After laying the pan, you need to make sure that the final layer is made of spices and herbs.
Preparing the marinade is very simple. For a 3-liter pan you will need cold boiled water (2 liters) and coarse salt (70 g per liter). When cooking for 5 or 10 liter pots, just recalculate the proportions. Fill the container so that the brine covers all the vegetables.
Quick option with vegetables
An amazing and delicious recipe combining green tomatoes, bell peppers, carrots, onions and spices.
Its uniqueness is that the green tomato appetizer looks like stuffed peppers. And the filling consists of garlic, onions, carrots and tomatoes. But unripe tomatoes canned in this way will surprise all guests.
For 5 kg of sweet pepper you will need to prepare:
- 5 kg of unripe tomatoes;
- 300 g peeled garlic;
- 1 carrot and 1 large onion.
The marinade is prepared from 2 glasses of sugar, vinegar and vegetable oil and 2 tablespoons of table salt.
Cut the tomatoes into small slices.
We clean the pepper from stalks and seeds and rinse under running water.
Grind tomatoes, carrots, onions and garlic in a meat grinder. Mix and stuff peppers with this mixture.
Place it tightly in the pan, additionally sprinkling with herbs and onion rings.
Boil the marinade with all the ingredients at once and pour over the workpiece. Place the pan with peppers on the fire and boil for 15 minutes.
Cooled vegetables can be tasted.
For pickling green tomatoes don't be afraid to use your favorite herbs. Each of them gives its own taste and aroma to the snack, so there are a lot of recipes.
Useful video for beginner cooks:
