Green tomatoes in a bucket

Content

1 General principles of pickling
2 Salted tomato recipes
3 Conclusion

Vegetables used to be salted in barrels. Today housewives prefer buckets or pans. The reason is the lack of cellars. If there are still basements left, then the city apartment only has a refrigerator. But you can’t fit a barrel in it.

Ideally, a 10 or 5 liter bucket. You can take enamel or plastic, intended for food products. If you decide to pickle according to the chosen recipe green tomatoes in a bucket, then you first need to prepare the container: rinse and steam. How to pickle tomatoes will be discussed in the article.

General principles of pickling

Regardless of what kind of tomatoes you are going to pickle (green or red), you need to adhere to some principles:

To make pickling for the winter tasty and aromatic, the use of herbs is mandatory. As a rule, dill, parsley or celery are used per kilogram of fruit. A total of 30 grams. Mint (5 g), horseradish leaves (15 grams), hot pepper pods (3 pieces), garlic (15 g), cherry and currant leaves will not hurt.
Since not every tomato can be pushed into a jar without deforming it, it is better to use buckets for pickling. Vegetables of different technical ripeness - green and brown, salt in different containers.
To pickle tomatoes for the winter at home, choose dense fruits without damage, cracks or rot.
The taste of salted tomatoes will depend on the placement. The more tightly you place the tomatoes in the bucket, the better they will be salted.

Comment! Fruits hanging freely in a container are always too salty.

Salted tomato recipes

You can salt green tomatoes for the winter according to different recipes. If everything is done correctly, the result will be a delicious snack.

Option 1

For pickling you need to stock up on the following products:

green tomatoes;
chili peppers;
salt;
dill;
sugar;
black peppercorns;
garlic

Advice! Take salt without additives, because iodine “liquefies” tomatoes.

Pickling process

And now about how to salt:

After you have sorted and soaked green tomatoes in water, they need to be dried. You also need to wash other ingredients.
Cover the bottom of a clean bucket with tomatoes, dill and herbs. Then sprinkle with hot pepper slices and garlic cloves. Then the steps are repeated until the bucket is full. There should be 10-15 centimeters left in the bucket for the fermentation process.
Fill the prepared green tomatoes with cold brine for the winter. It is prepared from water, sugar and salt. Per liter of water take 30 grams of salt and 45 grams of granulated sugar. If salting is done in a 10-liter bucket, then 5 liters of water will be required. That is, the liquid is half the volume of the bucket.
If you want to get salted tomatoes quickly, then fill them with hot brine (not boiling!). Green tomatoes will pickle faster, if you make small cuts on them with a sharp knife.
Cover the vegetables with a plate, place a jar of water and cover with a towel to prevent dust from getting in.We keep it warm for several days, then put the bucket in a cool place. Determine the readiness of tomatoes by color: as soon as they change color, you can taste them.

Option 2

To salt tomatoes according to the recipe below, you will need to prepare a large number of ingredients:

3 kg of green tomatoes;
60 grams of salt and 80 grams of sugar (for every liter of water);
5 horseradish leaves;
15 cherry leaves;
10 blackcurrant leaves;
dill with leaves and umbrellas - 3 sprigs;
100 grams of horseradish root;
a small bunch of parsley, mint;
5 bay leaves;
3 green arrows of garlic;
a small pod of hot pepper;
10 peas of red or pink pepper;
10 mustard seeds.

Cooking recipe step by step

Step 1

We prepare containers and ingredients. We wash and dry them.

Step 2

We distribute the tomatoes, herbs and spices (hot peppers and garlic) into 3 parts, since we will be laying them in layers. First the greens with spices, then the vegetables tightly on the “cushion”.

Attention! Before storing, pierce the tomatoes with a toothpick at the place where the stalk is attached.

Step 3

Then add mustard. This ingredient gives the vegetables a sharp taste, but, most importantly, protects the pickling from mold.

Step 4

Fill the green tomatoes with clean (not tap) water, drain it and measure. Pour into a clean saucepan and put on fire. In accordance with the amount of water, add salt and sugar, bay leaf, black and red peppercorns (if they are not available, don’t worry), dill umbrellas. Bring the brine to a boil and cook for 5 minutes.

Step 5

To pour green tomatoes (according to this pickling recipe), you need hot brine. Since we drained the water from the bucket where the spices were, we send them back from the brine to the tomatoes. Don't worry if salted green tomatoes prepared in a plastic bucket. The vegetables will lower the temperature and the container will not have time to melt. The main thing is not to pour directly onto the edges of the bucket.

Step 6

Cover the vegetables with a saucer and press down on top. Make sure that the brine is above the level of the tomatoes. After a day, foam forms in the bucket - a signal that fermentation has begun. At first the brine will become cloudy, this is a natural reaction.

When fermentation stops, the liquid will lighten and the pickled tomatoes will shrink slightly.

Let's move the bucket to a cool room, and after 30 days we'll start treating our family and friends. Salted green tomatoes taste like the barrel version. This is a great addition to potatoes or meat. Enjoy your meal.

Option 3 – in Georgian

Fans of spicy dishes can use the following recipe for pickling vegetables for the winter. I especially like Georgian green tomatoes strong half of humanity.

Attention! Since this dish originates from Georgia, you will need a lot of greens.

So, what components do we need:

2000 grams of green tomatoes;
one or two heads of garlic;
half a bunch of parsley, dill, basil, cilantro, celery;
2 chili peppers;
5 dill umbrellas;
A few sprigs of parsley;
Table salt without additives – 30 grams.

We will prepare the brine from a liter of water and 60 grams of salt.

The ingredients in the recipe are indicated for a three-liter bucket, which is what we will use to pickle green tomatoes for the winter.

How to pickle green tomatoes in Georgian style:

Finely chop the prepared greens, hot peppers, garlic, add a spoonful of salt and mix well. This will be the filling.
We cut each tomato crosswise, slightly spread the wings and fill them with a teaspoon of the aromatic mass.
Place the stuffed green tomatoes tightly next to each other in a bucket, with celery and dill umbrellas between them.
Prepare brine from water and salt. When it has cooled slightly, pour it into a bucket of green tomatoes for the winter.

If you have not calculated the amount of brine, add regular boiled water.
We leave the bucket in the kitchen for 5 days, then put it away in a cool place. You can transfer the workpiece into jars and cover with nylon lids. Can be stored in the refrigerator for no more than 60 days. Although it is unlikely that green tomatoes salted according to this recipe will last until this time, because they can be tasted after two weeks.

Pickled green tomatoes are also very tasty:

Conclusion

Whatever recipe you use for pickling green tomatoes in a bucket for the winter, the result is always excellent. The vegetables turn out aromatic and crispy. They taste like barrel tomatoes, which were sold in stores in Soviet times.

Since vinegar is not used for salting, and fermentation occurs naturally, the vegetables themselves and the brine are healthy. They improve digestion and metabolism in the human body. And in general, this is an excellent addition to meat, fish, poultry and even regular boiled potatoes.