Contents
Pickling green tomatoes is easy and profitable. Firstly, the unripe fruits will go into action, and you will not have to think about how to save them. Secondly, there are a huge number of recipes with which you can pickle green tomatoes. It will not be difficult to choose the most suitable for you. Thirdly, pickled green fruits are very healthy and tasty.
A variety of options for salting allows you to cook spicy tomatoes, sweet, stuffed and without, with spices and classic in brine.
Even if your family already has a favorite recipe, you can always try something new. And the advantages of homemade preparations have been appreciated by the hostesses for a long time:
- you know for sure that the dish is prepared from fresh ingredients;
- such snacks are much cheaper;
- most importantly, no popular salads from the supermarket can compare with the taste of homemade preparations.
It is very convenient to use enameled pans for salting green tomatoes. They successfully replace barrels in which vegetables have been salted and fermented for a long time. In modern apartments and houses, it is rare to find a real tub for salting. But pots, buckets and plastic containers are available in sufficient quantities and different sizes. The optimal container is a saucepan up to 5 liters. In such containers, you can pickle tomatoes in different ways.
Consider popular recipes for pickled green tomatoes in a saucepan for the winter.
A simple and delicious option for home pickling
We need unripe tomatoes of medium size. It is best if they are in the stage of milky ripeness with a slightly whitened skin.
Brown, red and green require different concentrations of salt when marinating.
We select even healthy fruits without damage, signs of damage or rotten areas.
We wash the fruits well, put them in a colander for blanching in boiling water. We hold the tomatoes for 5 minutes, then immediately cool them under running cold running water.
We wash the greens, let the water drain and cut.
We clean the garlic from the husk, you can cut the teeth in half. Often, when pickling, garlic cloves are put whole.
We put the pan in a bowl of a suitable size so that at the time of fermentation the juice does not flow onto the floor.
We shift the blanched green tomatoes in a saucepan in layers. Sprinkle each layer with herbs, slices of pepper and garlic. The more fresh herbs we take, the richer we get the taste of pickled green tomatoes in a saucepan.
Boil the brine and cool. Pour the tomatoes with the cooled composition, put a plate and oppression on top. Cover with a clean cloth. We will schedule a tasting in 2 weeks.
Proportions of ingredients for 1 kg of green tomatoes:
- garlic – 1 large head;
- hot pepper – 1 pod;
- parsley and celery – 1 bunch each.
If desired, add a bay leaf, sweet pepper in a small amount.
For brine, for every liter of water, you need to take 2 tablespoons of salt.
Accelerated salting option
This recipe is used by many housewives to speed up the harvesting process. Due to the content of solanine in green tomatoes, it takes time for its concentration to decrease. It is destroyed during the fermentation process and the preparation of green tomatoes in the pan becomes safe for consumption. But there is an opportunity to pickle instant green tomatoes.
Literally in a day, delicious tomatoes are obtained, but in this case you need to add table vinegar. If that doesn’t bother you, then let’s get started.
We measure the number of unripe tomatoes with a 3-liter saucepan. We take as much as we can fit in it. Usually this amount is equal in weight to 1,6 – 1,8 kg.
Well, wash all the tomatoes and cut them into slices like a salad. In order for the finished vegetables to be strong and elastic, you should not cut them finely.
Grate 2-3 carrots.
Cut hot pepper into pieces. Adjust the amount of spiciness to your liking.
Grind garlic cloves in a convenient way.
We begin to lay the vegetables in layers in a pan – we alternate the tomatoes with garlic, carrots and peppers.
Fill with boiling water, leave for 15 minutes. Then we pour the water into a separate container and boil again, but with salt (2 tablespoons), sugar (5 tablespoons), vinegar (100 ml). Add laurel leaves (3 pieces) and peppercorns (5 pieces) to the brine.
Boil the composition for 3 minutes and pour the tomatoes in a saucepan. Cover with a lid and set to marinate for a day. After 24 hours, our pickled green tomatoes in the pot are ready.
Cold marinating in a saucepan
An excellent option for pickling green tomatoes with a taste of cask. Pots help out if there is no tub in the house. Yes, and it requires a lot of care in order to survive longer, and the quality of the fruit was excellent. Therefore, the preference of the mistresses of enameled pans is fully justified.
There are no very strict dosages of products in this option, and it is considered the most convenient. Another plus is that you can take tomatoes of different sizes for harvesting. Very large cut in half. The main ingredients are green tomatoes, fresh herbs (dill, celery, parsley), spices (garlic and hot peppers).
Wash prepared vegetables under running water. Large cut, and medium and small chop. You can replace the punctures with cross-shaped incisions in the region of the stalk.
Peel the garlic and cut into slices.
Cut hot pepper into slices or rings.
Wash the greens and chop coarsely or leave whole leaves.
Put greens on the bottom of the pan, a layer of tomato on top. Alternate layers of green tomatoes with pepper, garlic and herbs. Spices are placed in one layer. After laying the pan, you need to make sure that the final layer is made of spices and herbs.
Preparing the marinade is very easy. For a 3-liter saucepan, you will need cold boiled water (2 liters) and coarse salt (70 g per liter). When cooking for 5 or 10 liter pots, just recalculate the proportions. Pour the container so that the brine covers all the vegetables.
Quick option with vegetables
An amazing and delicious recipe combining green tomatoes, bell peppers, carrots, onions and spices.
Its uniqueness is that the green tomato appetizer looks like stuffed peppers. And the filling consists of garlic, onion, carrot and tomato. But unripe tomatoes canned in this way will surprise all guests.
For 5 kg of sweet pepper you will need to cook:
- 5 kg unripe tomatoes;
- 300 g of peeled garlic;
- 1 carrot and large onion each.
The marinade is prepared from 2 cups of sugar, vinegar and vegetable oil and 2 tablespoons of table salt.
Cut tomatoes into small slices.
We clean the pepper from the stalks and seeds, rinse under running water.
Grind tomatoes, carrots, onions and garlic in a meat grinder. Mix and stuff the pepper with this composition.
We put it tightly in a saucepan, additionally sprinkling with herbs and onion rings.
Boil the marinade immediately with all the ingredients and pour the workpiece. We put the pot with peppers on the fire and boil for 15 minutes.
Cooled vegetables can be tasted.
Feel free to use your favorite herbs to pickle green tomatoes. Each of them gives its own taste and aroma to the appetizer, so there are a lot of recipes.
Useful video for beginner cooks:
