In autumn, when the sun does not shine for so long, and the fruits do not have time to ripen, some housewives practice stocking pickles from green tomatoes. Next, several ways will be presented on how to cook instant pickled green tomatoes. Of course, they differ significantly in taste from red ripe tomatoes, but nevertheless, a spicy snack from them is in no way inferior. You can not only prepare pickles for the winter, but also enjoy them a day after sourdough.
Recipe for tomorrow
Using the following recipe, you can try a savory salad in 24 hours. Both a culinary master and a novice young housewife can cook this dish, because there is nothing super complicated in it.
Necessary ingredients:
- 1 kg. green tomatoes;
- 0.5 kg. sweet pepper (red);
- Garlic;
- Greenery;
- Chilli.
For the filling:
- 2 liter of water;
- 2 Art. liter. sugar;
- 4 Art. l sugar;
- 100 gr. Vinegar.
First you need to thoroughly wash the tomatoes and cut them into slices. Peppers also need to be washed and, removing the seeds with a tail, cut into thin strips. Greens, garlic and hot peppers are cut into small pieces.
All components must be folded into a heat-resistant bowl: a baking sheet, pan or tub and mix well.
The marinade was prepared separately. We take water, add salt, sugar, and vinegar to it in the volume indicated above, bring the liquid to a boil and pour it over vegetables, they should be completely in water. If the marinade made was not enough, it is necessary to prepare another portion of the filling, according to the proportions. Close the pickle with a lid and leave at room temperature until completely cooled. A cold salad is placed in the refrigerator for a day. Kvasim it during the day, after which you can start using. You can compare your creation with the photo below.
Vegetable salad can be eaten as it is or by adding a little vegetable oil and fresh onion cut into half rings.
These are approximate servings of vegetables, you can use 2-3 kilograms of tomatoes, you just have to stick to a certain proportion. For every kilogram of tomatoes, you need to take a pound of pepper.
pickled tomatoes
The recipe for instant green tomatoes (pickled tomatoes) does not represent a large cost or time. But they have been famous for their spicy taste and spicy aroma since ancient times.
Ingredients:
- Green tomatoes – 1 kg;
- Salt – 25 g;
- Granulated sugar – 25 gr;
- Table vinegar – 1/3 cup;
- Garlic – 1 head (7 teeth);
- Chili pepper – 1 pc;
- Parsley;
- Celery stalks.
Keeping the proportions, you can make pickled green tomatoes immediately for 2-3 servings.
So, vegetables and herbs are washed first. Then cut each tomato into thin slices. The greens are chopped finely, it is better to mince the garlic through a meat grinder or garlic maker. Cut hot pepper into small pieces. After that, you need to add sugar, salt, vinegar according to the recipe and mix thoroughly. Never add water. All components must share taste and smell with each other. We do not touch the dish during the day, leaving it on the floor in a warm place, for example, in the kitchen. After 24 hours, when the pickled vegetables have released their juice, put the pickle in jars and send it to the refrigerator for a week. As a rule, to ferment tomatoes, you need a couple of days, after which the tomatoes begin to disappear directly from the refrigerator.
Well, instant pickled green tomatoes can already be eaten. They can serve as a separate snack dish, or in the form of a salad seasoned with herbs and sunflower oil.
Quick Pickled Tomatoes
There is also a recipe that allows you to prepare green fruits in a couple of days, but you can eat them until spring.
Have to take:
- Green tomatoes (cream) 2 kg;
- Garlic 2 heads;
- Pepper (black and allspice);
- Laurel 2 pcs;
- Sugar 75 gr;
- Salt 75 gr;
- Bitter red pepper;
- Carnation – 3 pcs;
- Currant leaf – 10 pcs;
- Horseradish;
- Dill.
Method of preparation:
- Wash tomatoes and herbs.
- Pierce each tomato with a fork in several places.
- In a sterilized jar, put horseradish and dill on the bottom.
- Cut garlic cloves into several cloves.
- Make a marinade with water and all the spices.
- Put all the tomatoes in a jar, add bay and currant leaves.
- Pour the contents of the jar with brine.
- Close the jar with a nylon lid and put it in a dark, cool place.
After three days, instant pickled green tomatoes (with photo) are ready.
This recipe can be used for pickling tomatoes and for the winter, but instead of a nylon lid, you will need to roll up the jar with an iron lid.
To your attention were presented, perhaps, the most commonly used variants of sourdough. Which of them is the most suitable can be determined only by preparing pickles for each of them with your own hands.
