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Blanks from green tomatoes become relevant during periods of decreasing air temperature. There is no reason to leave the remaining unripe fruits in the garden. They won’t have time to keep up, and the rains that have begun will attract an army of slugs that will quickly make short work of the green tomatoes.
An excellent solution is to pickle green tomatoes in a saucepan. Such a container will not be difficult to find in any home, and preparing delicious pickled tomatoes is not at all difficult.
Options for pickling green tomatoes
Recipes for pickling green tomatoes in a saucepan differ in the set of ingredients, method of preparation and taste of the finished dish. Tomatoes can be pickled, salted, fermented. The resulting fruits are sweet or sour, spicy or hot, with or without filling. Therefore, experienced housewives advise trying several options to find your own recipe that everyone at home will like.
The simplest recipes are easy to prepare even for those who first decided to try salted tomatoes in a pan. For pickling, we need medium-sized unripe tomatoes with slightly whitened skin. They are called fruits in the stage of milky ripeness.
Cold salting
An excellent method of quick cooking, with the help of which vitamins and elasticity are preserved in the fruits.For salting, choose healthy tomatoes without any signs of spoilage or rotting. Wash them thoroughly and not at all deeply cut the tops with a cross. You can just pierce holes.
Let's start salting. Let's prepare the ingredients for the brine. The quantity is indicated for 1 liter of clean water. If the amount of vegetables we have prepared requires more brine, then we increase the amount. We prepare the brine from:
- 1 liter of water;
- 1 tablespoon salt;
- 2 tablespoons granulated sugar;
- 6 pods of hot pepper.
We take herbs, favorite spices and garlic to taste. The amount of hot pepper can also be varied depending on preference.
Place peeled and cut garlic cloves on the bottom of the pan, and prepared tomatoes on top. Cover with herbs and arrange pieces of hot pepper. Dissolve salt and sugar in cold boiled water, then pour in the tomatoes. Tomatoes prepared by cold salting can be tasted after 3-4 weeks.
Salt with tomato juice
Here's another interesting way: how to pickle green tomatoes in a saucepan. You will need black currant leaves and coarse salt. Let's prepare a pan - wash it with baking soda, pour boiling water over it and dry thoroughly.
Wash and dry the green tomatoes, placing them in one layer on a towel. We don't need any extra moisture for this recipe.
Cover the bottom of the pan with currant leaves. You can not limit yourself to one layer, but put the leaves in two, the main thing is that they cover the bottom of the pan well.
Place green fruits on top of the leaves, while sprinkling them with salt.
Mustard seeds are a good addition to salt. They will give our tomatoes a special aroma.
We alternate layers of fruit with salt, making sure to place currant leaves between them. So fill the entire saucepan, cover the last layer of tomatoes with leaves in several rows.
The next stage is important and most interesting - pour tomato mixture over all the tomatoes placed in the saucepan. To prepare it, grind some of the tomatoes in a meat grinder, mix with salt and mustard seeds and pour the mixture into a container. The mixture should be moderately salty. Transfer the pan to a cool room.
Tomatoes with herbs and garlic
We prepare vegetables as usual - sort, wash, dry. Let's prepare the garlic and herbs. It is better to take more greenery, it gives the tomatoes a rich taste.
In a separate saucepan, heat water to a boil. Place the green tomatoes in a colander and place in boiling water for 5-6 minutes. Then immediately transfer it under cold water to cool.
Place the blanched tomatoes in layers in a saucepan, sprinkling each layer with chopped garlic cloves, pepper slices and herbs.
We don’t fill the pan to the top; we need to leave room for fermentation. Pour the prepared tomatoes with brine, cover with an inverted plate and place oppression. It is recommended to cover the top of the pan with a clean cloth. Green tomatoes, salted in a pan, are ready for tasting in 2-3 weeks.
Proportions of components per 1 kg of tomatoes:
- 1 large garlic head;
- 1 pod of hot pepper;
- 1 bunch each of celery and parsley;
- 2 laurel leaves;
- 3-4 peas of allspice and black pepper.
For brine, take two level tablespoons of table salt per 1 liter of water.
Serve the prepared vegetables on the table, placing them on a dish.
Results
A salad of green pickled tomatoes flavored with sunflower oil looks very appetizing. Bon appetit.
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