Unripe products differ from mature ones in their hardness and acidity. But skilled chefs know how to take advantage of even these qualities.

They told us how to pickle greens for the winter in a cold way. Let's get to work!

The good taste and long shelf life of home canned food directly depends on the variety of fruits.

Did you know? 135 years ago, American entrepreneurs Nix unleashed a huge scandal of global proportions, in the center of which was. The fact is that the brothers did not pay tax for the import of nightshades into the country. They justified their position by the fact that they are not subject to the duty. This . The same verdict was issued by the Supreme Court, which ignored the arguments of the botanists. In the case of preference should be given to those with a higher amount of sugars. Obviously, nothing will come of soft salad and dessert dishes, even if you strictly follow the recipe. They are often represented by a wide range of large-fruited varieties with different colors and tastes. Such specimens are more suitable for eating raw and cooking. fresh salads. Small-fruited dessert varieties, like , can make pickles if preservatives are added.

Important! To prevent mold from forming in a jar of brine, sprinkle the contents with fine salt and add a little vegetable oil.

1. First of all, let's start preparing the brine. To do this, mix water, salt and sugar in a separate pan. Throw in currant leaves and red pepper. Mix everything.
2. Place on the fire and bring to a boil. Cook on low heat for another 10 minutes and set aside to cool.
3. Add vinegar essence to the cold brine (if you decide to replace it with table vinegar, then this ingredient must be added first for boiling).
4. In clean and dry jars (or other suitable containers) we place chopped root, flax seeds or others at our discretion on the bottom. Do not overdo it with improving the taste, since excess spices will only spoil the preparation.
5. Place the tomatoes tightly. To do this, shake the container lightly several times.
6. Pour the cold brine into jars and cover with nylon lids.

How much and where to store the workpiece

Whatever the recipe for salted ones, the preparations preserved in this way can be stored for about 6–8 months. Good preservation of the product is ensured by vinegar, which acts as a preservative.

But in order to prevent mold from forming in the pickling container, you need to follow the cooking technology. Experienced chefs recommend that after the brine is poured into jars, do not seal them tightly and do not immediately send them to the cold. To begin with, the container must be placed, on the contrary, in heat so that the fermentation process begins in the liquid. In such conditions, the product should last about 3-5 days. You can determine the degree of readiness by taste. Only then can they be tightly closed and transferred to either the refrigerator. Recommended storage temperature ranges from 1–6 °C.

Did you know? An American farmer managed to break the world's record by growing a three-kilogram giant in his field. At the same time, the dimensions of the smallest were recorded, which barely reached 2 centimeters in diameter. This tomato “pea” grew from an English farmer. This is how you can quickly and easily process an unripe tomato harvest. And don’t let their initial acidity and elasticity fool you. In winter, this will be not just a tasty, but also a healthy treat.

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Tomato is one of the vegetables that is suitable for canning when unripe. For many years now, housewives have been successfully making preparations from green tomatoes - caviar, salads, snacks. Among other dishes, especially popular is the preparation of whole green tomatoes, prepared by pickling. It is in this dish that the tomatoes remain dense and whole, and all because it is done in a cold way. We reveal all the secrets of preparing such a dish in this article.

Cold pickling of green tomatoes with garlic and hot pepper

Product set:

• 4 kg of green tomatoes;
• 6 small pods of hot pepper;
• 1 head of garlic (5-6 cloves);
• 4-5 pcs. bay leaves;
• 4 dill umbrellas (part with seeds);
• 10 peas of allspice;
• 2 liters of boiled water (if the capacity is no more than 3 liters);
• 6 tbsp. l. salt;
• 3 tbsp. l. Sahara.

Cold preparation of salted green tomatoes

Preparing containers

To pickle tomatoes you will need a deep container. This could be a wooden tub, an enamel pan or bucket, or a plastic barrel. Wash the container thoroughly and pour boiling water over it.

Preparing vegetables

We sort out the tomatoes; firm, undamaged fruits are suitable for pickling. We wash them under running water.

Peel the garlic and cut each clove into 4 parts.

Hot peppers cut into rings. If you want to make the preparation spicy, you do not need to remove the seeds from the pepper.

Cooking

Place a layer of tomatoes on the bottom of the container. Large fruits can be cut into two parts, medium-sized tomatoes can be pricked in several places with a toothpick, through these holes the brine will have access to the pulp of the fruit. Place garlic, pepper and dill on top of the tomatoes. We alternate layers of tomatoes and spices, the last tier should be spices.

Dissolve salt and sugar in boiled and cooled water. Pour the brine into the container with the tomatoes so that all the fruits are covered with liquid. Cover the vessel with a lid and leave to salt for 10 days. Periodically open and remove the foam that forms on the surface of the brine.

On day 11, the salted tomatoes are ready. For long-term storage, they are transferred to glass jars, closed and taken to a cold basement.

You can use other spices in this dish if you appreciate the piquant taste of vegetable snacks - horseradish leaves and root, currant leaves, coriander, cloves.

1 way

To pickle stuffed green tomatoes according to the Georgian recipe, we need to take:

For the brine:

For pickling, it is best to select small, firm tomatoes. We cut each tomato lengthwise in the middle and stuff it with filling. To prepare the filling, coarsely chop the celery greens, cut the garlic cloves into slices 2-3 mm thick, chop the carrots very thinly (as for pilaf), cut the hot pepper into rings. Mix all ingredients thoroughly.

Prepare the brine. To do this, bring the water to a boil, add sprigs of dry dill with seeds, allspice, salt, and bay leaf. Boil the brine for 3-5 minutes, let it cool, remove the bay leaf and pepper and throw it away.

• green tomatoes - 1 kg
• celery (leaves) – 200 g
• garlic - 50-60 g
• carrots - 1 pc.
• hot red pepper - 1 pod
  
  
  • water - 1 l
  • salt - 1 tbsp. (with a slide)
  • dry dill with seeds - 60 g
  • bay leaf - 3 pcs.
  • allspice - 8 peas
  
  

Place the tomatoes tightly in the pan, topping with dill from the brine. Fill the tomatoes with brine, place a plate or wooden circle on top, and press on it. Cover the pan with a lid and place it in a cool place for several days. We transfer the finished tomatoes into jars, layer them with dill, close the lids and put them in the refrigerator.

Salted green tomatoes: method 2

we will need:

green tomatoes - 5 kg

• spices (garlic, dill, horseradish, celery leaves and root, parsley, cherry leaves) - 100 g

Wash the tomatoes, remove the stems. Place the tomatoes in a barrel, sprinkle the spices evenly on the bottom of the barrel, between the tomatoes and on top. We cook a brine from water and salt, pour it over the tomatoes and leave for two weeks at room temperature, then put the barrel in the trough.

3 way

This method is similar to the previous one, but we will salt the tomatoes not in a barrel, but in jars. For this we will take:

• green tomatoes - 1 kg
• dill - 200 g
• bell pepper— 100-250 g


• black currant and cherry leaves - 150 g
• horseradish (leaves) - 80 g
• bitter capsicum – 5 g

For the brine:

• water - 3 l
• salt - 100 g

Wash the tomatoes. Place the tomatoes and spices in jars, fill them with cold brine and let them sit for 2-3 days. Then drain the brine, boil it, pour it into a jar of tomatoes and close the jar with a lid.

You can pickle green tomatoes along with other vegetables (white cabbage, carrots, sweet peppers).

IT'S EVEN BETTER TO TURN OUT SLIGHTLY WHITE AND PINK.

Green tomatoes without seaming

Not only can, but also must be used, a harvest that is not fully ripe! I offer you an excellent option on how to make green tomatoes without seaming - juicy, piquant and very tasty.

Description of preparation:

This recipe for green tomatoes without seaming is perfect for both cans and a barrel, if you have one.
1. First you need to wash and dry the tomatoes.
2. There are two options: faster and long-cooking. In the first case, you need to cut the tomatoes in half or quarters. In the second, salt the whole thing.
3. Place dill, horseradish leaves and berries on the bottom of a clean jar. Next is a layer of tomatoes, and again greens.
4. During the process, add peeled and sliced ​​garlic cloves.
5. Hot pepper, chopped very finely or into fairly large pieces, is used to taste.
6. Pour salt cold water and mix well. You need to leave the brine for a while so that the salt is completely dissolved.
7. When the brine is ready, pour it into jars or a barrel.
8. Leave the green tomatoes to marinate and “ripen”.
9. Large tomatoes in a barrel will be salted for about 2 months, and fruits cut into small pieces will be enough for 3-4 days. After that you can try.
10. These tomatoes should be stored in a cool place. This is a very tasty snack that can be stored for quite a long time.

Ingredients:

• Tomatoes – 1 Kilogram
• Dill inflorescences - 1-2 pieces
• Garlic - 2-4 cloves
• Hot pepper - 1 To taste
• Berry leaves - 1 To taste (cherry, currant, raspberry. You can also use horseradish.)
• Salt - 50 grams (per 1 liter of water)

http://povar.ru/recipes/zelenye_pomidory_bez_zakatki-33101.html

ANOTHER WAY

In every home, in every refrigerator in winter there should be a jar of salted greens. tomatoes After all, such tomatoes The chiki are very tasty. Greens tomato When salted, they have an unusually piquant taste; many people love them more than pickled cucumbers. Salty greens tomato They are distinguished by the versatility of their application. They are also good as an incomparable pickle in the form of an appetizer; they make pickle soup, vinaigrette, and many other dishes very tasty. Exist different ways pickling greens tomatoes for the winter. I will tell you about one of them, which does not require much time and special expenses, but tomatoes They turn out very, very tasty.
For cooking tomatoes for the winter you will need: tomato green ones - 1 kg; black currant leaf - 5 pcs.; dill with inflorescences - 2 pcs.; garlic - 3-5 cloves; horseradish - leaves - 3 pcs.; hot pepper - to taste (or without); allspice - 3 pcs. (optional). For brine: cold water - 1 liter; salt - 2 tbsp. l.(!) From the specified quantity of products one 2-liter jar is obtained.(!) Water should be good quality- from a well, borehole or passed through a filter.
Prepare greens tomato s. Tear off the tails Wash the tomatoes.

Prepare the greens garlic and hot pepper.

Surely, every housewife knows how to pickle cucumbers, how to prepare them for the winter, and how to preserve ordinary red tomatoes. But not everyone knows what to do with green tomatoes.

That’s why we want to dive deeper into the topic of canning green tomatoes.

First of all, let's look at the most common recipe - the recipe for salted green tomatoes.

Salted green tomatoes

At the end of summer, many of us are faced with the fact that there is a huge amount of green tomatoes. What to do with them?

There are various preparations from green tomatoes. The most common ones are:

Green tomato salad

Green tomato sauce

Salted and pickled green tomatoes for the winter.

How to marinate green tomatoes, we will look at below. Now let’s look at the recipe for salted green tomatoes.

It should immediately be noted that recipes for salted green tomatoes are very diverse. There are recipes for salted green tomatoes, when the tomatoes are cut into pieces and seasoned with different spices. However, we will look at the simplest recipe for salted green tomatoes, which uses whole fruits.

To make salted green tomatoes, we need:

Any number of green tomatoes

• 2 cloves garlic
• 1 ½ liters of water
• 10 allspice peas
• 5 pieces. carnations
• 2 – 3 bay leaves
• 4 tablespoons granulated sugar
• 3 tablespoons salt
• 2 tablespoons table vinegar
• A little hot pepper.

Cooking method:

To prepare salted green tomatoes, it is best to take smooth and fairly elastic fruits.

We will roll salted green tomatoes into liter jars. Therefore, we prepare the jars in advance: wash and sterilize them.

We begin canning green tomatoes for the winter by rinsing the tomatoes with water and peeling the garlic.

After this, prepare the marinade for salted green tomatoes. To do this, pour water into the pan and add all the other ingredients except vinegar. We put it on fire. As soon as the marinade boils, add vinegar.

Pour the prepared marinade over the tomatoes. Next, pasteurize the salted green tomatoes for 10 - 15 minutes. Roll up with iron lids. It is best to store salted green tomatoes in the cold. However, if you don't have a cellar or don't have enough refrigerator space, you can leave the salted tomatoes at room temperature.

Salted green tomatoes can be served as a separate appetizer or as a salty addition to meat and cereal dishes.

In any case, the benefits of salted green tomatoes for our body are priceless. Green tomatoes are rich in potassium, which takes part in the body's metabolic processes.

Pickled green tomatoes

When considering recipes for canning green tomatoes, you cannot ignore pickled green tomatoes.

Pickled green tomatoes for the winter are a rather savory appetizer.

Of course, there are many ways to pickle green tomatoes. You can either pickle green tomatoes whole or cut them into pieces. In the second case, pickled green tomatoes for the winter will turn out more juicy.

Let's not talk long about how to pickle green tomatoes. Together, let’s look at a recipe for pickled green tomatoes.

To make pickled green tomatoes, we take:

650 grams of green tomatoes (per 1 liter jar).

For the marinade:

• 1 cup 6% vinegar
• 1 glass of water
• 1 tablespoon salt.

• 1 teaspoon mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon coriander seeds
• ½ teaspoon ground black pepper
• ½ teaspoon allspice
• 2 teaspoons dill seeds
• 1 bay leaf
• 4 cloves of garlic.

Recipe:

Before pickling green tomatoes, wash them thoroughly and dry them with paper towels.

We will make chopped pickled green tomatoes. Therefore, we cut each tomato in half.

Separately, we prepare a marinade for pickled green tomatoes for the winter. Place all the ingredients for the marinade in a saucepan, except for the vinegar. Put the marinade for pickled green tomatoes on the fire and bring to a boil. After the marina boils, add vinegar.

Place the tomatoes in clean jars. Fill with marinade. We roll up pickled green tomatoes for the winter with iron lids.

Store pickled green tomatoes in a cool, dark place. Green tomatoes are usually pickled for 3 weeks. After this, you can taste the appetizer.

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Tomato is a fairly nutritious and healthy vegetable that contains necessary for the body amount of vitamins and minerals.

It should be noted beneficial features:

• Improves metabolism;
• It is an excellent tool for the prevention of oncology and heart disease;
• Provides invaluable assistance in the fight against depression, that is, it is an antidepressant;
• It can improve your mood as it contains a substance called serotonin, which is considered the “happiness hormone”.

The degree of ripeness of a tomato is determined by its red, pink, brown and green color.

Currently, gourmets have begun to prefer the elasticity of the green fruit, which is presented as a delicacy. Therefore, canning and pickling green tomatoes for the winter has quite a wide resonance, especially since, when properly prepared, the taste evokes only positive sensations.

With the onset of frost, unripe fruits often remain. Especially among people who prefer this type of vegetable. Leaving them to die is, to say the least, a shame.

It turns out that there are certain recipes that can save the harvest, while creating quite healthy and tasty dishes.

To solve this problem, many housewives, without skimping on imagination, already use salt in a barrel, in jars, and even in pans.

Pickling green tomatoes is simple. The main requirement is that the vegetable be no smaller than average in size.

It is believed that small unripe fruits are quite easy to poison.

So, for cooking in a 3-liter sterilized jar you will need:

• green tomatoes (pre-salted);
• greens (dill, a couple of currant leaves);
• horseradish (two small roots);
• medium carrot;
• hot pepper – 1 pod;
• garlic – 6-7 cloves;
• table salt (25 grams per liter of water).

Cooking method:

• Cut the peppers, herbs, horseradish (into several pieces) and carrots into round pieces.
• At the bottom we place greens, a couple of cloves of garlic, two small pieces of horseradish, some chopped pepper, some carrots and the first layer of washed tomatoes (pierce each with a toothpick).
• Then in the same sequence: greens, garlic, horseradish, peppers, carrots and tomatoes.
• Place greens on the top layer of tomatoes.
• Prepare the brine, about 40 grams of salt per liter and a half, and pour it in so that the brine covers the greens.
• Next is the standard procedure for rolling up a can.

For many housewives, pickling green tomatoes for the winter has different directions in the future. For example, there is a recipe for cold pickling green tomatoes. It is somewhat reminiscent of pickling cucumbers. Here you can adjust the taste by adding horseradish leaves, basil, marjoram, bay leaf, cinnamon and other spices.

For this use:

• green tomatoes – 10 kg;
• capsicum – 70 grams;
• dill – 200 grams;
• parsley – 40 grams;
• black currant leaf – 100 grams;
• per liter of water – 70 grams of salt.

For this pickling, it is recommended to take medium-sized fruits. Green tomatoes are salted in a 100-150 liter barrel. At the same time, green and brown tomatoes are better suited for pickling in barrels than red and pink ones, as they retain their original appearance. The strength of the brine is 7% (70 grams per liter of water).

If they are stored for a short time or in a cool place, the strength of the brine can be reduced by 1%. The taste of this pickling is exquisite and surpasses red tomatoes with its elasticity and subtle flavored additives.

Many housewives prefer brown tomatoes, as they look quite attractive on the table.

There are many varieties of pickling brown tomatoes for the winter. They are great for pickling in both jars and barrels.

Here is the easiest and most delicious way to pickle them in a large saucepan:

• The fruits are thoroughly washed and pricked with a fork, where the attachment point of the stalk is located.
• Place in a large saucepan or bucket.
• Between them are sprigs of dill, leaves of cherry, horseradish and black currant, and several cloves of garlic.
• Sprinkle 30 grams of salt and a teaspoon of sugar through two layers.
• Place dill and cabbage leaves on top (which were previously kept in boiling water for about 3 minutes to soften).
• They place oppression.
• After a day they give juice. But if it does not appear, then add 6% salt brine (60 grams of salt per liter of water).
• Typically, pickles are kept at home for three days and then placed in a cool place.

In the photo below you can see the final result of pickling brown tomatoes.

I would like to note that tomatoes were brought to Russia in the 18th century, and the inhabitants of the country had a negative attitude towards this fruit. But when the Russians learned the taste and beneficial properties of this fruit, then from then until now not a single feast can be held without this vegetable. It has taken its rightful place in the preparation of dishes and pickles.