Pickled green tomatoes: the best selection of proven recipes - how to pickle green tomatoes for the winter

Basic rules for preparing tomatoes

Before salting, the greens harvest must be thoroughly washed and dried on a towel. Remove fruits that begin to turn red before ripening in a dark place.

Next, the obligatory stage is sorting.Fruits of different sizes and degrees of ripeness will not be pickled evenly, and it may turn out that half of the tomato already needs to be moved to a cool place, and the second has not yet been fermented enough.

Before salting, green tomatoes are pierced with a skewer or part of the stalk along with the pulp is cut out. This is done so that the brine gets inside the fruit as quickly as possible, and the fermentation process starts. If the recipe calls for salting cut tomatoes, then, of course, we are not talking about any skewers.

The most delicious recipes

Without brine in Georgian style

Two kilograms of greens are cut, or rather, cut, so that two halves are obtained, tightly pressed to each other. That is, the cut is deep, but not completely. Prepared vegetables are thoroughly rubbed with salt on all sides (especially inside) and transferred to a plate in order to have time to collect the resulting juice.

For the filling, use a large amount of various greens: parsley - 1 bunch, fresh dill - 1 bunch, cilantro - 1 bunch. Spicy herbs are washed and thoroughly chopped with a knife.

Hot pepper, 2 pods, cut into small cubes. A large head of garlic is passed through a special press or chopped with a knife. For vegetables, take 1 bunch of juicy stalked celery. It is also finely chopped or grated. Celery greens are chopped.

All ingredients for the filling are combined and seasoned well. Tomatoes are stuffed with aromatic green mass and placed in a container.

This recipe does not use water, so the juice from the tomatoes, celery and herbs will still not be enough to completely cover the greens with brine.It is very convenient to use plastic buckets for salting, selecting their capacity depending on the number of tomatoes. You can also use an ordinary glass jar, but in this case it will not be very convenient to swap the fruits in places for better salting.

After the container is filled, it is advisable to press the contents with pressure. These tomatoes are kept warm for a day and then put in the refrigerator. After 20 days you can take a sample.

We invite you to take a look at the page on our website, where the author shares his recipe. stuffed green tomatoes. Carrots and greens are used for the filling.

Culinary video blogger Oksana Valerievna in her video talks in detail about stuffing tomatoes with herbs and their proper salting

"Carbonated" tomatoes in a three-liter jar

Everything is very simple here. Take enough tomatoes to fill a three-liter jar.

The container is thoroughly washed with soda and filled with food.

Ingredients:

• 3 blackcurrant leaves;
• red or green hot pepper (the pod is cut into rings or left whole);
• a small piece of root and half a large horseradish leaf;
• a head of garlic, peeled and divided into cloves;
• green tomatoes.

Add 100 grams of table salt to the jar and fill it to the top with cold water. Cover the workpiece with a regular nylon lid and put it in a dark place where it is quite cool (refrigerator or cellar). The tomatoes will be completely fermented in 5-6 weeks. The brine turns out to be “carbonated”.

An example of how to preserve pickled tomatoes for the winter, in our article.

With celery

Products are placed in a three-liter jar: 2 leaves of horseradish, an umbrella of dill, peeled cloves of garlic (about half a large head), 3 stalks of celery, diced, 10 black peppercorns and 1 hot pod. Fill the jar with green tomatoes, add 1 tablespoon of sugar and 2 tablespoons of salt.

Pour regular cold, not boiled, water over the vegetables. The workpiece is sent for storage, covered with a nylon lid. A sample is taken from tomatoes after 2 months.

Advice: To ensure that salt and sugar dissolve better in cold water, shake the mixture weekly without removing the lids.

The well-known author of a video channel for garden and dacha lovers, Yulia Minyaeva, shares her salting recipe. Watch the video and there will be no questions left

With mustard powder

This recipe requires the use of a minimum amount of ingredients, but this does not affect the taste of the finished dish. If you want to cook pickled green tomatoes in a cloudy brine, like from your childhood, this cooking option is definitely for you!

Green tomatoes, as many as there are, are placed in any salting container and filled with brine. The amount of filling depends on the volume of fruits used, so the calculation of products is given for 1 liter of water: salt - 3 tablespoons, 1 teaspoon mustard powder, 1 tablespoon sugar. Use cold, raw or bottled water.

The tomatoes are kept uncovered for 10 days, covered with gauze, at room temperature, and then sent to the refrigerator. It will take at least 2 months for complete salting, but the result is worth it.

Hot way

You can ferment tomatoes in a regular bucket instead of a barrel.The plastic must react well to high temperatures and be food grade.

So, for 3 kilograms of green tomatoes take:

• 3 liters of water;
• 150 grams of table salt;
• 4 horseradish leaves;
• 1 pod of hot pepper;
• celery leaves, dill, parsley - to taste;
• 2 heads of garlic.

Products are placed in layers in a bucket of suitable size. The main thing is that the tomatoes lie on a bed of herbs and are covered with it. The required amount of water is boiled, dissolving salt in it. The hot solution is poured onto the tomatoes.

Cover the top of the container with a lid, loosely, and put it in the basement or cellar for storage. After 1.5-2 months, pickled vegetables can be served.

Another option for salting tomatoes in a bucket Here.

Maxim Punchenko talks in detail about the “barrel” salting of tomatoes

Don't be afraid to experiment!

A great variety of recipes for pickling tomatoes allows you to easily make your own adjustments to the proposed recipes. If you do not like any spice or herb, then it can be completely replaced with something closer to your taste preferences. The only thing is that herbs and plants that have a pronounced taste must be used very carefully, without overdoing it.

How to store pickled tomatoes

Salted green fruits are kept cool for quite a long time. On average from 3 to 6 months. At the same time, do not forget that tomatoes acquire their full taste only after being well fermented, no earlier than after 4-6 weeks.