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Lightly salted green tomatoes This type of workpiece is so advantageous that it is made everywhere. These tomatoes cook quickly and the end result is not as sour as when fermented. And the addition of sugar adds some fermentation flavor, which makes lightly salted tomatoes very piquant. They are great for daily use, and there is no shame in serving them at the holiday table.
There are many recipes for lightly salted green tomatoes. There are very fast options, for example, in packages. Green fruits are harder than ripened ones, so some housewives use recipes for lightly salted tomatoes to make salads, and it turns out great.
Every housewife will have the ingredients for pickling. And if you don’t have something, it won’t be difficult to purchase - they are all familiar and accessible. Another advantage of green tomatoes is that even a small overload of spices will not spoil the taste of the finished dish.
Lightly salted green tomatoes are amazingly good with potatoes in any form, with meat dishes and with pilaf.
Each recipe for lightly salted green tomatoes deserves attention and testing, so let's look at several options.
Lightly salted tomatoes per day
Small tomatoes are also suitable for this option, which is very nice. Many recipes only call for medium to large sized fruits. We will prepare everything you need in advance.
For 2 kg of green small tomatoes you will need:
- boiled water – 1.5 liters;
- table salt – 1.5 tbsp. spoons;
- granulated sugar - 3 tbsp. spoons;
- apple cider vinegar - 1 tbsp. spoon;
- garlic – 3 cloves;
- chili pepper – ½ pod;
- fresh dill - 1 bunch.
We will select dense, healthy tomatoes and wash them.
In a separate container, mix salt, sugar and vinegar with water until the components are completely dissolved.
Chop the garlic.
Place garlic and herbs in the bottom of a large saucepan, then tomatoes.
Season with ground black pepper and add a chili pepper.
Pour in brine and add a little dill.
Cover with a lid and place in the refrigerator for a day.
The taste of the product is neutral, suitable for both adults and children.
Lightly salted green tomatoes in three days
Experienced gardeners grow all the necessary components on their plot.
Required ingredients:
- 7 kg of green tomatoes;
- 1 head of garlic;
- 2 pcs. umbrellas of dill and horseradish leaves;
- 6-7 pcs. grape leaves;
- 2 pcs. hot pepper;
- Spices – peppercorns, bay leaves, dried paprika, salt and sugar.
Before salting, wash the tomatoes and remove the stems. At this point, let's carefully review the fruits. It is important to remove all rotten or damaged ones. They should not get into the workpiece, otherwise the dish will have to be thrown away.
Line the bottom of the pickling container (an enamel pan works well) with herbs. Add peppercorns, 2-3 cloves of garlic and bay leaves.
The next row is green tomatoes, and on top there are again greens and garlic, adding a pod of hot pepper.
Now the second row with tomatoes and fill everything with hot brine.
To prepare the marinade, boil water and add the rest of the spices. For 1 liter there is a standard layout - 3 tablespoons of table salt and 1 spoon of granulated sugar. By adding paprika (0.5 tbsp), we get a red pickle. We increase the amount of ingredients with more water.
The last layer consists of grape leaves. Cover the entire structure with a plate, put pressure on top and leave it in a warm place.
After three days, our lightly salted tomatoes are ready.
If you want to prepare lightly salted green tomatoes for the winter according to this recipe, then remove the fruits from the pan, put them in jars and put them in the refrigerator.
Stuffed lightly salted “Armenians”
This is the name for lightly salted tomatoes cooked with a spicy filling.
To prepare Armenians, you need to buy vegetables:
- medium green cream – 4 kg;
- sweet and hot peppers, garlic, dill umbrellas and celery greens - we focus on your taste.
The marinade requires the following ingredients:
- 2.5 liters of water;
- 0.25 liters of table vinegar;
- 0.5 tsp. citric acid;
- 100 grams of table salt;
- 0.5 cups granulated sugar;
- 5 pieces each of laurel leaves, black peppercorns and allspice.
Cut the plum tomatoes 3/4 lengthwise and place them in the cut along:
- a piece of garlic;
- strip of sweet and hot pepper;
- 2-3 celery leaves.
To properly make the marinade, place all the ingredients in a saucepan with water and bring the mixture to a boil. As soon as it boils, immediately remove from heat.
Let's sterilize the jars and start arranging the Armenians beautifully. Then pour marinade and roll up.
You can try our preparation in 3 weeks.
Salted Armenians can be made in another form. To do this, the tomatoes are cut into slices, and the spices and herbs are crushed in a blender.
In this option, you will need a glass of chopped garlic, vinegar, salt and sugar, and 5 pieces of hot pepper. The mixture is added to the tomatoes, everything is thoroughly mixed, and sent under oppression for 3 days.
Green tomatoes in a bag
This recipe is quick and suitable even for a holiday table. Tomatoes in a bag are prepared so simply that they are considered the favorite option of many housewives, especially in the autumn, when a lot of time is spent on preparations. Tomatoes are salted with garlic and dill.
For pickling, the fruits need to be prepared. Cut off the caps of the tomatoes and scoop out a little of the pulp. Carefully place the tomatoes on a plate and stuff them with a mixture of finely chopped herbs and garlic. Place the lid on top and place the plate in a plastic bag. You can replace it with cling film. The main condition is that no air gets into our green tomatoes. For those who like spicier tomatoes, you will need to add chopped hot pepper or ground red pepper to the filling.
The nuance of this recipe is that such tomatoes, even when salted, do not last long. You'll have to eat them first. But it won't be difficult at all. Everyone likes lightly salted green tomatoes.
What to pay attention to
Cooking lightly salted green vegetables requires following some rules:
- For pickling, take fruits of the same size. This will allow all the tomatoes to be salted at the same time, and the taste of the dishes will be the same.
- Do not place tomatoes of different degrees of ripeness in the same pickling container. Green and brown ones need to be lightly salted separately. Each type requires its own brine concentration.
- If you salt green tomatoes in a bag, do not add too many fruits. They will not be able to salt evenly.
- When salting, be sure to make cuts or punctures on green tomatoes so that they can be salted faster.
- Before starting cooking, pierce green store-bought tomatoes and place in cold water for 30 minutes. This way you will get rid of some nitrates.
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