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Salted green tomatoes are such a profitable type of preparation that they are made everywhere. Such tomatoes cook quickly, the output does not turn out to be as sour as when fermented. And the addition of sugar adds some fermentation flavor, which makes lightly salted tomatoes very savory. Great for daily use, and it is not shameful to serve at the festive table.
There are many recipes for salted green tomatoes. There are very fast options, for example, in packages. Green fruits are harder than ripe ones, so some housewives use light-salted tomato recipes for salads, and it turns out great.
Ingredients for salting can be found in every housewife. And if something is not there, then it will not be difficult to purchase – they are all familiar and accessible. The advantage of green tomatoes can also be called the fact that even a small bust with spices will not spoil the taste of the finished dish.
Salted green tomatoes are amazingly good with potatoes in any form, with meat dishes and with pilaf.
Each recipe for lightly salted green tomatoes deserves attention and testing, so let’s look at several options.
Salted tomatoes per day
Small tomatoes are also suitable for this option, which is very nice. Many recipes only call for medium or large fruit. We will prepare everything you need in advance.
For 2 kg of green small tomatoes you will need:
- boiled water – 1,5 liters;
- table salt – 1,5 tbsp. spoons;
- granulated sugar – 3 tbsp. spoons;
- apple cider vinegar – 1 tbsp. a spoon;
- garlic – 3 cloves;
- chili pepper – ½ pod;
- fresh dill – 1 bunch.
Tomatoes will be selected dense, healthy and washed.
In a separate container, mix salt, sugar and vinegar with water until the components are completely dissolved.
Garlic chopped.
Put the garlic and herbs on the bottom of a large saucepan, then the tomatoes.
Pepper with ground black pepper and add a pod of chili pepper.
Pour in brine and add a little dill.
Close the lid, send for a day in the refrigerator.
The taste of the blank is neutral, suitable for both adults and children.
Salted green tomatoes for three days
For experienced gardeners, all the necessary components grow on the site.
Necessary ingredients:
- 7 kg of green tomatoes;
- 1 garlic head;
- 2 pcs. dill umbrellas and horseradish leaves;
- 6-7 pcs. grape leaves;
- 2 pcs. hot pepper;
- Spices – peppercorns, bay leaf, dried paprika, salt and sugar.
Before salting, wash the tomatoes, remove the stalks. At this point, carefully review the results. It is important to remove all rotten or damaged ones. They should not get into the workpiece, otherwise the dish will have to be thrown away.
We lay the bottom of the salting container (an enamel pan works well) with greens. Add peppercorns, 2-3 cloves of garlic and bay leaves.
The next row is green tomatoes, and on top again greens and garlic, adding a pod of hot pepper.
Now the second row with tomatoes and pour everything with hot brine.
To prepare the marinade, boil water and add the rest of the spices. For 1 liter there is a standard layout – 3 tablespoons of table salt and 1 tablespoon of granulated sugar. Adding paprika (0,5 tablespoons), we get a red brine. For more water, increase the amount of ingredients.
The last layer consists of grape leaves. We cover the entire structure with a plate, put oppression on top and leave it in a warm place.
After three days, our salted tomatoes are ready.
If you want to cook salted green tomatoes for the winter according to this recipe, then take the fruits out of the pan, transfer them to jars and put them in the refrigerator.
Stuffed salted “Armenians”
This is the name of lightly salted tomatoes cooked with a spicy filling.
To cook Armenians, you need to purchase vegetables:
- green cream of medium size – 4 kg;
- sweet and hot peppers, garlic, dill umbrellas and celery greens – we focus on our taste.
Marinade requires the following components:
- 2,5 liters of water;
- 0,25 l of table vinegar;
- 0,5 tsp citric acid;
- 100 grams of table salt;
- 0,5 cup of granulated sugar;
- 5 pieces of laurel leaves, black and allspice peas.
Cut the cream tomatoes in length by 3/4 and put in the incision along:
- a piece of garlic;
- a strip of sweet and hot peppers;
- 2-3 leaves of celery.
To properly make a marinade, place all the ingredients in a pot of water and bring the mixture to a boil. As soon as it boils, immediately remove from the fire.
We will sterilize the jars and start laying the Armenians beautifully. Then fill with marinade and roll up.
You can try our preparation after 3 weeks.
Salted Armenians can be made in another form. To do this, tomatoes are cut into slices, and spices and herbs are ground in a blender.
In this option, you will need a glass of chopped garlic, vinegar, salt and sugar, 5 pieces of hot pepper. The mixture is added to the tomatoes, everything is thoroughly mixed, sent under oppression for 3 days.
Green tomatoes in a bag
This recipe is quick and suitable even for a festive table. Tomatoes in a bag are prepared so simply that they are considered the favorite option of many housewives, especially in the autumn, when it takes a lot of time to prepare. Tomatoes are salted with garlic and dill.
For salting, the fruits need to be prepared. Cut off the tops of the tomatoes and scoop out some of the pulp. Carefully put the tomatoes on a plate, stuff with a mixture of finely chopped greens and garlic. We put a lid on top and place the plate in a plastic bag. You can replace it with cling film. The main condition is that air does not enter our green tomatoes. For lovers of spicier tomatoes, you will need to add chopped hot pepper or ground red pepper to the filling.
The nuance of this recipe is that such tomatoes, even when salted, are not stored for a long time. You have to eat them first. But it won’t be difficult at all. Everyone likes salted green tomatoes.
What to look for
Cooking salted green vegetables involves following some rules:
- For salting, take fruits of the same size. This will allow all the tomatoes to be salted at the same time, and the taste of the dishes will be the same.
- Do not put tomatoes of different degrees of ripeness in one container for pickling. Greens and browns need to be lightly salted separately. Each species requires its own concentration of brine.
- If salting green tomatoes in a bag, do not overlay a lot of fruit. They will not be able to salt evenly.
- During salting, be sure to make cuts or punctures on green tomatoes so that they are salted faster.
- Before cooking, pierce store-bought green tomatoes and soak in cold water for 30 minutes. So you get rid of some of the nitrates.
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