How to salt green tomatoes in a bucket

Previously, vegetables were salted in barrels. Today, housewives prefer buckets or pots. The reason is the lack of cellars. If cellars still remain, then in a city apartment there is only a refrigerator. And you can’t put a barrel in it.

Ideally – a bucket of 10 or 5 liters. You can take enameled or plastic, intended for food. If you decide to pickle green tomatoes in a bucket according to the chosen recipe, then you first need to prepare the container: rinse and steam. How to pickle tomatoes will be discussed in the article.

General principles of salting

Regardless of which tomatoes you are going to salt (green or red), you need to adhere to some principles:

1. To make salting for the winter tasty and fragrant, the use of greens is a must. As a rule, dill, parsley or celery are taken per kilogram of fruit. A total of 30 grams. Mint (5 g), horseradish leaves (15 grams), hot pepper pods (3 pieces), garlic (15 g), cherry and currant leaves will not interfere.
2. Since not every tomato can be pushed into a jar without deforming it, it is better to take buckets for salting. Vegetables of different technical ripeness – green and brown, salt in different containers.
3. For pickling tomatoes for the winter at home, choose dense fruits without damage, cracks and rot.
4. The taste of salted tomatoes will depend on the styling. The tighter you put the tomatoes in the bucket, the better they will pickle.

Salted Tomato Recipes

You can salt green tomatoes for the winter according to different recipes. If everything is done correctly, the result will be a delicious snack.

Option 1

For salting, you need to stock up on the following products:

• green tomatoes;
• chili pepper pods;
• salt;
• dill;
• sugar;
• black peppercorns;
• garlic.

The process of salting

And now about how to salt:

1. After you have sorted and soaked green tomatoes in water, they need to be dried. You also need to wash other ingredients.
2. Close the bottom of a clean bucket with tomatoes, dill and herbs. Then sprinkle with hot pepper slices and garlic cloves. Then the steps are repeated until the bucket is full. 10-15 centimeters should remain in the bucket for the fermentation process.
3. Pour prepared green tomatoes for the winter with cold brine. It is made from water, sugar and salt. 30 grams of salt and 45 grams of granulated sugar are taken per liter of water. If salting is done in a 10-liter bucket, then 5 liters of water will be required. That is, the liquid is half the volume of the bucket.
4. If you want to get salted tomatoes quickly, then fill them with hot brine (not boiling!). Green tomatoes will pickle faster if you make small cuts on them with a sharp knife.
5. We close the vegetables with a plate, put a jar of water and cover with a towel so that dust does not get in. Keep warm for a few days, then put the bucket in a cool place. Determine the readiness of the tomatoes by color: as soon as they change color, you can try.

Option 2

To salt the tomatoes according to the recipe below, you will need to prepare a large number of ingredients:

• 3 kg of green tomatoes;
• 60 grams of salt and 80 grams of sugar (for every liter of water);
• 5 leaves of horseradish;
• 15 cherry leaves;
• 10 leaves of black currant;
• dill with leaves and umbrellas – 3 sprigs;
• 100 grams of horseradish root;
• a small bunch of parsley, mint;
• 5 leaves of lavrushka;
• 3 green arrows of garlic;
• a small pod of hot pepper;
• 10 peas of red or pink pepper;
• 10 mustard seeds.

Cooking recipe step by step

Step 1

We prepare the container and ingredients. We wash and dry them.

Step 2

We distribute tomatoes, greens and spices (hot pepper and garlic) into 3 parts, as we will lay them in layers. First, greens with spices, then vegetables tightly on the “pillow”.

Step 3

Then we fall asleep mustard. This ingredient gives sharpness to vegetables, but, most importantly, protects salting from mold.

Step 4

Pour green tomatoes with clean (not from the tap) water, drain it and measure. Pour into a clean saucepan and put on fire. In accordance with the amount of water, add salt and sugar, parsley, black and red peppercorns (if they are not available, do not worry), dill umbrellas. Bring the brine to a boil and cook for 5 minutes.

Step 5

For pouring (according to this salting recipe) green tomatoes, hot brine is needed. Since we drained the water from the bucket where the spices were, we send them from the brine back to the tomatoes. Do not worry if salted green tomatoes are cooked in a plastic bucket. Vegetables will lower the temperature, the container will not have time to melt. The main thing is not to pour directly on the edges of the bucket.

Step 6

We cover the vegetables with a saucer, oppression on top. Make sure the brine is above the level of the tomatoes. A day later, foam forms in the bucket – a signal that fermentation has begun. At first, the brine will become cloudy, this is a natural reaction.

When fermentation stops, the liquid will brighten, and the pickled tomatoes will shrink slightly.

We will transfer the bucket to a cool room, and after 30 days we will begin to treat our family and friends. Salted green tomatoes taste like a barrel version. This is a great addition to potatoes or meat. Enjoy your meal.

Option 3 – more Georgian

Fans of spicy dishes can use the following recipe for salting vegetables for the winter. The strong half of humanity especially like green tomatoes in Georgian style.

So what components do we need:

• 2000 grams of green tomatoes;
• one or two heads of garlic;
• half a bunch of parsley, dill, basil, cilantro, celery;
• 2 chili peppers;
• 5 dill umbrellas;
• Several sprigs of parsley;
• Table salt without additives – 30 grams.

We will prepare the brine from a liter of water and 60 grams of salt.

The ingredients in the recipe are indicated for a three-liter bucket, which is what we will use for pickling green tomatoes for the winter.

How to salt green tomatoes in Georgian:

1. Finely chop the prepared greens, hot pepper, garlic, add a spoonful of salt and mix well. This will be the filling.
2. We cut each tomato across, slightly push the wings apart and fill them with a teaspoon of fragrant mass.

   

3. We spread the stuffed green tomatoes tightly to each other in a bucket, between them celery and dill umbrellas.
4. We make brine from water and salt. When it cools slightly, pour into a bucket of green tomatoes for the winter.

   

   If you have not calculated the amount of brine, add ordinary boiled water.

5. We leave the bucket for 5 days in the kitchen, then put it in the cool. You can shift the workpiece into jars and cover with nylon lids. You can store in the refrigerator for up to 60 days. Although it is unlikely that green tomatoes salted according to this recipe will last until this time, because they can be tasted in two weeks.

Pickled green tomatoes are also very tasty:

Conclusion

Whichever of the recipes for pickling green tomatoes in a bucket for the winter you use, the result is always excellent. Vegetables are flavorful and crispy. They taste like barrel tomatoes, which were sold in stores in Soviet times.

Since vinegar is not used for salting, and fermentation occurs naturally, the vegetables themselves and the brine are healthy. They improve digestion, metabolism in the human body. And in general, this is an excellent addition to meat, fish, poultry, and even ordinary boiled potatoes.