How to pickle green tomatoes like in the USSR

The harvest in the summer turned out to be great. Now you need to process vegetables so that in winter you can diversify the diet of your family and not only. Many of the preparations for the winter decorate the festive table, and your guests ask you for a recipe.

Many housewives dream of cooking pickled green tomatoes, like in a store, but, unfortunately, do not have the right recipe at hand. It is no coincidence that we started talking about such harvesting of tomatoes for the winter, because many s are nostalgic for the conservation of Soviet times, when certain GOSTs were used at factories. Several recipes for pickling tomatoes, as in the USSR, we will consider today.

The most delicious recipes

Previously, in the Soviet Union, canned green tomatoes were prepared in large jars: 5 or 3 liters. The first difference between pickled purchased vegetables is the presence of a large amount of greens, various seasonings, including hot peppers.

Secondly, when the tomatoes taken out of the jar were cut, the tomatoes that were green on the outside were always pink inside. Special attention was paid to the selection of vegetables. After all, for conservation, fruits in milky maturity are required. Let’s try and cook pickled green tomatoes, as in a Soviet-era store.

Recipe No.1

We will pickle green tomatoes for the winter in a 3-liter jar. The ingredients are designed just for such a container. If there are more jars, therefore, we also increase the ingredients by a multiple of the containers. To prepare green tomatoes, as before in the shops of the Soviet Union, we need:

• 2 kilograms of green or brown tomatoes;
• 2 Lavrushka Leaf;
• dill, parsley, celery – one branch each;
• black pepper – 2 peas;
• garlic – 3 clove;
• 60 grams of salt without additives;
• 30 grams of granulated sugar;
• 60 ml of vinegar.

Of course, the technology for preserving green tomatoes for the winter at home will be somewhat different, since earlier vegetables were poured with cold water at the factory in Soviet times. Then the jars were installed in special thermostats and pasteurized in them.

Conservation technology

1. We wash the tomatoes and herbs in cold water, put them on a clean towel to dry.

   

2. At this time, we sterilize jars and tin lids.
3. We put dill, parsley and celery in jars, as well as bay leaves, garlic and black peppercorns.
4. Then fill the jar with green tomatoes. So that they do not crack, we prick each tomato in the area where the stalk is attached and around it with a toothpick or a pointed match.

   

5. Pour sugar and salt on top, pour boiling water. Vinegar is poured from above into the water, and not vice versa. Cover with a tin lid and put in a saucepan with well-heated water. We take out the jars a quarter of an hour after boiling water in a saucepan.

   

   To prevent the jars from bursting, put an old towel on the bottom of the pan, on which we will install glass containers.

6. Carefully, so as not to burn yourself, take out the jars and immediately roll up the lids. Turn them upside down to test for leaks. Although tomatoes, as in a store during the Soviet Union, were not turned over at a cannery. But, as you yourself understand, home and factory conditions do not need to be compared: they are very different.

Cooled jars with green tomatoes according to the recipe, as before in the store, we make up in any cool place. They are perfectly stored and do not explode.

Recipe No.2

In this recipe, the ingredients are different, more different spices and spices. We will also pickle green or brown tomatoes in a three-liter jar. Stock up in advance:

• tomatoes – 2 kg;
• hot pepper – 1 pod;
• allspice peas – 7 pieces;
• black pepper – about 15 peas;
• lavrushka – 2 leaves (optionally 2 buds of cloves);
• water – 2 liters;
• sugar and salt – 3,5 tablespoons each;
• vinegar essence – 1 teaspoon.

Canning steps step by step

Step 1

We wash the jars in hot water, adding soda to it. Then rinse and steam over steam for at least 15 minutes.

Step 2

We wash green tomatoes, hot peppers, as well as bay leaves, allspice and black peppercorns in cold water. When our ingredients dry on a towel, put them in a jar: on the bottom of the spice, on top of the tomatoes to the very top.

Step 3

Boil two liters of water in a saucepan and pour it into a jar of green tomatoes to the very neck. Cover with a lid and leave in this position for 5 minutes.

Step 4

Pour the water into the pan, salt, sugar and put it on the stove again for boiling, then pour in the vinegar essence. Pour tomatoes with boiling marinade, immediately seal hermetically with sterilized tin lids.

Step 5

Turn the jars upside down and wrap them in a blanket for a day. Pickled green tomatoes for the winter, as in a store according to Soviet GOSTs, we store in any cool place.

Comment! Due to the double filling, sterilization is not required.

Recipe 3

This preservation for the winter of green tomatoes, as before in the store, also does not need to be sterilized. It is this process that most often scares away housewives, and they set aside even the most interesting recipes for preparations for the winter.

So, we need to prepare:

• milk tomatoes – 2 kg or 2 kg 500 grams (depending on the size of the fruit);
• 2 tablespoons of granulated sugar and non-iodized salt;
• 60 ml of acetic acid;
• 5 peas of black and allspice;
• 2 garlic cloves;
• 2 lavrushkas;
• on a leaf of horseradish, celery and tarragon.

Pickled green tomatoes according to the recipe are fragrant and spicy, like those purchased in the USSR, due to spices, garlic and herbs.

Cooking process:

1. First, lay the garlic, peppercorns and herbs, then the tomatoes. Pour the contents of the jar with boiling water and leave for 5 minutes. At this time, a new portion of water should boil on the stove for refilling.
2. Drain the first portion of water into a saucepan, and pour green tomatoes with boiling water again. We bring the drained water to a boil, pour sugar, salt. After boiling and complete dissolution of the ingredients, add vinegar.
3. Drain the water from the tomatoes and pour them with boiling marinade. We put the jars on the lids, put them under a fur coat until they cool down.

You can store in the cellar, basement or refrigerator.

Cooking pickled green tomatoes for the winter, as before in the store in Soviet times:

Conclusion

As you can see, it is easy to pickle green tomatoes so that they do not differ in taste from those sold in Soviet times in a store. The main thing is to pick up fruits without wormholes and rot in the stage of milky ripeness.

And the taste is achieved due to the presence of a large number of herbs and spices in the preparations. Try to cook tomatoes according to the suggested recipes. We are waiting for your comments on the article, and we also hope that you will share with us and our readers your options for pickling green tomatoes, as before in the USSR.