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Green tomatoes are excellent raw materials for spins for the winter. They can be salted, pickled and sour. Pickled vegetables are considered the most useful, since the process occurs naturally, vinegar is not used.
For the preparation of pickled green tomatoes in a saucepan, strong fruits without rot and damage are used. We will present several different recipes for your consideration. But the end result, despite the different ingredients, is amazingly tasty and fragrant.
What are the benefits of pickled tomatoes
Pickled tomatoes have long been considered a good way to preserve vegetables for the winter. It is also impossible to remain silent about the benefits of a fermented product:
- Scientists have long proven that pickled green vegetables are not only tasty, but also healthy foods. Lactic acid, produced during fermentation, is able to break down fiber. Therefore, tomatoes are much better absorbed.
- Lactic acid bacteria that appeared during fermentation contribute to better functioning of the gastrointestinal tract, improve microflora and metabolism.
- Green tomatoes are not subjected to heat treatment for the winter during fermentation, therefore, all vitamins and trace elements remain in the fruits. And various spices also increase their content.
- Naturally fermented sour tomatoes lower blood sugar and improve digestion. Pickled green tomatoes boost immunity.
- But not only fruits are useful. The brine has unique properties. You can just drink it. The liquid is also used in cosmetology. If you constantly wipe your face with it, then wrinkles will become less. And the skin will rejuvenate, shine with health.
Ways to pickle green tomatoes
Before fermenting tomatoes, you need to know which fruits are suitable for this. First, be guided by the fleshy varieties of tomatoes, because when fermented, they will not crack or leak. Secondly, the tomatoes should be free of cracks, damage and rot.
Before sourdough, green tomatoes must be kept for several hours in cold water or an hour in salted water. This procedure is necessary to remove from the fruit a substance harmful to health – solanine.
As for the container, it is better to use an enamel pan. But aluminum utensils are not suitable for pickling. Before starting work, we wash the pan with soda, rinse and pour over with boiling water. You can cover with a lid and boil for three minutes.
Recipe 1
What we need:
- green tomatoes;
- leaves and umbrellas of dill, horseradish, parsley, cherries;
- garlic;
- lavrushka;
- allspice peas;
- salt.
Fermentation features
- We wash the greens and vegetables, put them on a clean linen napkin so that the water is glass. Horseradish leaves and dill sprigs with umbrellas are cut into several parts.
- At the bottom of the pan we throw half of the greens and spices, then we put the whole green tomatoes as tightly as possible in the pan. Top with the rest of the spices, pepper, garlic and parsley.
- To prepare the brine for one liter of water, we take 3,5 tablespoons of salt. Stir to dissolve the salt. Pour the right amount of brine into the pan with green tomatoes. We cover with horseradish leaves, put a plate and set oppression.
Tomatoes should be completely covered in brine.
- We throw gauze or a towel on top and leave the pan in the room so that the fermentation process starts (it is possible only in a warm room). After 4 days, we take out pickled green tomatoes in a cool room. You can store at a positive temperature, but you do not need to freeze vegetables.
The first sample can be removed in 14-15 days. You will be pleasantly surprised by the taste of green pickled tomatoes.
Recipe 2
Tomatoes of the same shape look original. Very often, housewives prefer small tomatoes that resemble plums in shape. Such fruits ferment faster.
Stock up in advance with such products (they are always on sale):
- green tomatoes – 2 kg;
- garlic – 12 cloves;
- black and allspice – the number of peas corresponds to your taste;
- lavrushka – 2 leaves;
- hot pepper – 1 pod;
- clove buds – 3 pieces;
- blackcurrant leaves – 8-9 pieces;
- horseradish and dill;
- salt – 105 grams per 1 liter of water;
- granulated sugar – 120 grams per liter.
Technology features
- We prick the washed and dried tomatoes with a fork or a toothpick in the area where the stalk is attached.
- At the bottom of the pan we put horseradish leaves and dill sprigs, chopped garlic.
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- We spread the tomatoes, add the rest of the spices and spices, leaves.
- We cook the brine, the volume of water depends on the number of tomatoes. As a rule, water is taken two times less than the weight of tomatoes.
- Crush green tomatoes in a saucepan with a saucer and put a load. We will ferment tomatoes in the warmth.
You can try a delicious snack in four days. You can store in a saucepan or transfer to jars.
Recipe 3
In previous recipes for pickled tomatoes, weight was not indicated. This is very convenient, because you can take as many kilograms of fruits as you like, the main thing is the amount of salt per liter of water. But it is still difficult for young hostesses to navigate. Therefore, in the following version, everything is given by weight. And how many tomatoes to take, decide for yourself:
- green tomatoes – 1 kg;
- granulated sugar – 30 grams;
- 2 heads of garlic;
- 4 dill umbrella;
- a tablespoon of apple cider vinegar;
- 4 currant leaves;
- rock salt 120 grams.
And now the progress of work:
- Put dill and currant leaves at the bottom of the pan. We tightly lay the tomatoes and garlic pierced with a toothpick on them.
- Dissolve sugar and salt in boiling water. When they dissolve, pour in apple cider vinegar.
- You can pour tomatoes with brine in different ways. If you want to try the snack in a few days, then you can pour boiling water over it. In the event that you ferment green tomatoes in a saucepan for the winter, you must first cool the brine to room temperature. But in any case, oppression is indispensable.
Recipe 4
And now let’s look at the recipe for pickled tomatoes, undeservedly forgotten by modern housewives. Probably, many still remember how grandmother fermented tomatoes. They came out crispy and flavorful. And the secret is in the use of ordinary mustard powder. Let’s ferment green tomatoes in a three-liter saucepan according to my grandmother’s recipe.
Pickling Ingredients:
- 1700 tomatoes;
- a small bunch of dill;
- 3 bay leaf;
- 2 leaves of black currant and cherry.
To prepare one liter of cold filling, you will need:
- 20 grams of salt;
- 5 peas of black pepper;
- 20 grams of mustard powder;
- 2,5 tablespoons of granulated sugar.
We take dense green tomatoes without defects and rot.
Layer greens and tomatoes. Then fill with cold brine.
How to prepare pickle with mustard? First, salt and sugar boiling water, then add pepper. After 5 minutes – mustard powder. The brine must be boiled until the mustard dissolves. You can store the workpiece in the refrigerator. Try again in two weeks.
Recipe 5
We offer another version of tomatoes with mustard, it is generally simple. But the vegetable turns out crispy, very tasty:
- Pour a layer of mustard on the bottom of the pan, then lay out the prepared green fruits. As a layer, we use dill, garlic, allspice, currant and cherry leaves. To cook the brine, we will take into account the following: add 30 grams of non-iodized salt per liter of water.
- Pour the tomatoes in a saucepan with cold brine, put the load. Keep the vegetables warm for a week, then take out in the cold. Tomatoes will be ready to eat in a month. It is impossible to freeze the workpiece.
- If mold forms on the surface, wash the plate and load, and carefully remove the mold itself.
Delicious pickled tomatoes in a wooden barrel:
Summary
As you can see, you can always find a use for green tomatoes. Pickled tomatoes can be served with any dish. But most of all they are suitable for meat and poultry. If you have never fermented green fruits, then reduce the amount of ingredients and make a little bit for testing. So you can choose a recipe that your whole family will like.