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Green tomato blanks become relevant during a period of lower air temperature. There is no reason to leave the remaining unripe fruits in the garden. They will not have time to keep up, and the rains that have begun will attract an army of slugs that will quickly deal with green tomatoes.
An excellent way out is salting green tomatoes in a saucepan. Such a container will not be difficult to find in any home, and it is not at all difficult to cook delicious pickled tomatoes.
Options for pickling green tomatoes
Recipes for pickling green tomatoes in a saucepan differ in the set of ingredients, the method of preparation and the taste of the finished dish. Tomatoes can be pickled, salted, fermented. At the exit, the fruits are sweet or sour, spicy or hot, with or without filling. Therefore, experienced housewives are advised to try several options in order to find their own recipe that everyone at home will like.
The simplest recipes are easy to prepare even for those who first decided to try pickled tomatoes in a saucepan. For salting, we need medium-sized unripe tomatoes with a slightly whitened skin. They are called fruits in the stage of milky ripeness.
Salt cold
An excellent method of quick preparation, with the help of which vitamins and elasticity are preserved in fruits. For salting, we choose healthy, without traces of spoilage and rotting tomatoes. Wash them thoroughly and not at all deeply cut the tops with a cross. You can just punch holes.
Let’s start salting. Prepare the ingredients for the brine. The quantity is indicated for 1 liter of pure water. If the amount of vegetables that we have cooked requires more brine, then increase the bookmark. Pickle is prepared from:
- 1 liters of water;
- 1 tablespoon salt;
- 2 tablespoons of granulated sugar;
- 6 pods of hot pepper.
We take greens, favorite spices and garlic to taste. The amount of hot pepper can also be varied depending on preferences.
We put peeled and cut garlic cloves on the bottom of the pan, prepared tomatoes on top. Cover with herbs and lay out the pieces of hot pepper. Dissolve salt and sugar in cold boiled water, then pour tomatoes. Tomatoes cooked with cold salting can be tasted after 3-4 weeks.
Salt with tomato juice
Here is another interesting way to pickle green tomatoes in a saucepan. You will need blackcurrant leaves and coarse salt. Prepare a saucepan – wash it with baking soda, pour boiling water over it and dry it thoroughly.
Wash and dry green tomatoes, laying in one layer on a towel. For this recipe, we do not need extra moisture.
We cover the bottom of the pan with currant leaves. You can not limit yourself to one layer, but lay the leaves in two, the main thing is that they cover the bottom of the saucepan well.
We lay green fruits on top of the leaves, while sprinkling them with salt.
Mustard seeds are a good addition to salt. They will give our tomatoes a special flavor.
We alternate layers of fruits with salt, be sure to lay currant leaves between them. So we fill the entire saucepan, we cover the last layer of tomatoes with leaves in several rows.
The next step is important and most interesting – pour all the stacked tomatoes in a saucepan with tomato mass. To prepare it, grind part of the tomatoes in a meat grinder, mix with salt and mustard seeds and pour the mixture into a container. The mixture should be moderately salty. We transfer the pan to a cool room.
Tomatoes with herbs and garlic
We prepare vegetables as usual – we sort, wash, dry. Prepare the garlic and herbs. It is better to take more greens, it gives the tomatoes a rich taste.
In a separate saucepan, heat water to a boil. We put green tomatoes in a colander and dip in boiling water for 5-6 minutes. Then immediately transfer under cold water to cool.
We put the blanched tomatoes in layers in a saucepan, sprinkling each layer with chopped garlic cloves, slices of pepper and herbs.
We do not lay the pan to the top, we need to leave room for fermentation. Pour the prepared tomatoes with brine, cover with an inverted plate and lay oppression. From above it is recommended to cover the pan with a clean cloth. Green tomatoes pickled in a pot are ready for tasting in 2-3 weeks.
Proportions of components per 1 kg of tomatoes:
- 1 large garlic head;
- 1 pod of hot pepper;
- 1 bunch of celery and parsley;
- 2 laurel leaves;
- 3-4 peas of allspice and black pepper.
For brine, we take two tablespoons without a slide of table salt per 1 liter of water.
Ready vegetables are served on the table, spreading on a dish.
Results
A salad of green pickled tomatoes flavored with sunflower oil looks very appetizing. Enjoy your meal.
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