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Fermentation recipes are very popular among winter preparations. During fermentation, lactic acid is produced. Due to its properties and salt solution, dishes are stored for a long time. If the containers are placed in favorable storage conditions, then all winter you can enjoy delicious snacks. Usually they try to ferment cabbage, apples, cucumbers. Cucumbers and cabbage fit perfectly into a variety of salads, while ripe pickled tomatoes complement side dishes or meat dishes. You can find a recipe for fermenting products in unusual combinations.
Green pickled tomatoes compare favorably with ripe ones in many ways. Therefore, it is worth trying this option for winter harvesting. In addition, fermenting green tomatoes in jars is very convenient and simple. Although most of all lovers of pickled vegetables like the pickling recipe in a barrel. But there are decent options for pickled green tomatoes in a jar, which taste like barrel ones.
Recommendations for training
In order for green tomatoes pickled in jars to turn out like barrel ones, you need to follow simple rules.
The main rule concerns the choice of tomatoes for fermentation. It is necessary to select fruits of the same size and not too green. It is best if they begin to turn yellow or turn white. Fermented at this stage of ripeness, tomatoes are the most delicious.
If you had to harvest green tomatoes, then they will need to be kept until the tasting time for at least a month. During this time, the concentration of solanine will decrease to a safe level, and you can put the tomatoes on the table.
Select for fermentation only whole fruits without damage or traces of rot. When such fruits fall into the harvest, the taste of the dish deteriorates, and its shelf life becomes much shorter.
Before putting green tomatoes in a jar, they must be thoroughly washed. Some housewives believe that it is imperative to pierce the fruit with a fork or a toothpick. So they ferment faster, but you can leave without punctures.
The preparation of glass containers consists in its thorough washing and drying. It is best to sterilize lids and jars for 5 minutes. Pickled green tomatoes for the winter in jars are very convenient to store in apartments or houses without basements. There is enough space for bottles in the refrigerator.
Regardless of which recipe you choose, when laying, make a separation of spices and herbs. At the bottom of the bottle put 1/3 of the prepared ingredients. Then half of the total number of green tomatoes is applied, another 1/3 of the spices are on top, the last third goes to the top layer.
The brine should completely cover the tomatoes. Different fermentation options include pouring tomatoes with hot or cold brine. But its proportions rarely change. Usually, 2 tablespoons of salt (70 grams) per 1 liter of pure water is enough. Salt is taken as ordinary food, coarse grinding.
The easiest way to ferment
This option does not require much effort and is very simple to perform.
For 1 kg of green tomatoes of the same size, we need a pinch of dill seeds, 1 tablespoon of dry mustard, a few leaves of currant and cherry. Fans of spicy snacks – add a pod of hot pepper. We will prepare the brine in such a ratio – 1 grams of salt goes to 70 liter of pure water.
Banks are well sterilized. We do not cork pickled tomatoes, but the container must be clean.
All components, except for the tomato, are placed on the bottom of the cans. Top with tomatoes, leaving 1-2 cm to the edge of the container. Pour salt on vegetables, pour cold boiled water.
Tomatoes will be truly pickled like in a barrel if we add dry mustard. We cover the fruits with a clean cloth and pour a spoonful of mustard powder on top. It will prevent the formation of mold.
In order for the fermentation process to be active, we will hold the jars in the room for 2-3 days, and then lower them into the basement. A month later, winter harvesting is ready.
Classic Edition
This recipe makes it possible to cook pickled green tomatoes in jars, like barrel ones, with the same taste and aroma. It takes a maximum of 1 hour to prepare.
Prepare the quantity you need:
- green tomatoes;
- garlic;
- horseradish and cherry leaves;
- umbrellas and dill stalks;
- hot pepper;
- a handful of grape berries;
- salt 50 grams per 1 liter of water.
We will select vegetables of the correct form, elastic, without damage. This is necessary for the good taste of the workpiece and for beauty. After all, tomatoes in jars are clearly visible. Therefore, the more worthy they look, the better the appetite of guests and households.
We remove the stalks on the tomatoes after we wash the vegetables.
Immediately wash the greens and peel the garlic. Let’s leave the greens and tomatoes on a towel so that the water is glass.
Let’s start preparing the container. For fermentation of green tomatoes, bottles with a capacity of 2 or 3 liters are excellent. They must be thoroughly washed and sterilized.
We clean the garlic from the top husk, hot pepper can be cut into two halves.
We begin to lay the components in the jar. At the bottom – cherry and horseradish leaves, then half a hot pepper and 2-4 cloves of garlic.
The next layer is green tomatoes. We lay it tightly, trying not to leave large openings. In the middle of the bottle is again a layer of herbs and spices.
Top with the rest of the tomatoes and grapes.
So we lay all the banks and proceed to the preparation of the brine. We take 50-60 grams of salt per liter of water and boil it. Fill the tomatoes with hot brine, cover the bottles loosely with lids and put them in the basement. The place must be cool.
Fermentation of green tomatoes lasts about 3 weeks. Then they are ready to use.
A quick option for stuffed pickled tomatoes
This recipe cooks much faster and looks more attractive. Pickled green tomatoes stuffed with stuffing never remain on the table.
If in the previous version we fermented whole green tomatoes, then in this we will need to cut them. Filling is placed in the cuts. Let’s prepare a set of ingredients:
- green tomatoes – 3 kg;
- hot and Bulgarian pepper – 1 pc.;
- carrots – 2 pcs .;
- garlic cloves – 10 pcs.;
- chopped dill and parsley – 5 tbsp. l.;
- horseradish leaves – 2-3 pieces;
- laurel leaf – 5-6 pcs.;
- table salt – 2 tbsp. l.;
- granulated sugar – 0,5 tbsp. l.
Salt and granulated sugar in the recipe are based on 1 liter of water.
Wash the tomatoes thoroughly, carefully remove the stem and make a cross-shaped incision on each.
You can make one-sided incision. Try whichever you like best. We do not cut the fruits completely, otherwise they will fall apart.
Grind all other components. To make the filling homogeneous, use a blender.
Put a teaspoon of filling in each tomato, lightly squeeze with your hands and put in a jar. Fill the container to the top with stuffed fruits.
I’m preparing the brine. Boil water, sugar and salt together and pour the composition over the tomatoes. If you want a quick snack, leave the jars in the room. After 4 days, delicious pickled tomatoes are ready.
There are a lot of recipes for making pickled tomatoes in jars for the winter. When fermenting, many add their favorite spices, increase or decrease the amount of garlic and hot pepper.
To do everything right, it’s good to watch a video before pickling a tomato:
