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Harvesting green tomatoes for the winter is a very pleasant and easy task. They are quite elastic, thanks to which they retain their shape well. In addition, tomatoes easily absorb the aroma and taste of spices and herbs. Thus, you can endlessly experiment with the taste of the workpiece. Yes, and the green tomatoes themselves have a rather spicy unusual flavor. For this they are loved by many gourmets. I am very pleased with the fact that green fruits are perfectly stored in any container, whether it is an ordinary jar, barrel or bucket. Below we will look at how to pickle green tomatoes for the winter in a cold way.
Selection of fruits and containers
For preparations for the winter, it is better to take only large and medium-sized green tomatoes. Most importantly, never use small green fruits in cooking. Unripe tomatoes contain a large amount of solanine. This toxic substance can provoke quite serious poisoning. When the tomatoes acquire a white or pinkish hue, this means that the concentration of the poison decreases, and such fruits can be used for pickling.
If you are still worried about your health, then you can easily remove the poisonous substance from the fruit. To do this, unripe tomatoes must be dipped in salt water for a while. After a few hours, the tomatoes can be taken out of the liquid and you can start cooking the workpiece without fear for your health.
When choosing a container for pickling vegetables, it is necessary to take into account some factors:
- how many tomatoes are you going to pickle;
- how long will tomatoes be stored;
- workpiece storage temperature;
- the number of people who will consume this workpiece.
For a large family, a wooden barrel is best. You can choose a container of a suitable size for yourself, from ten to thirty kilograms. If not everyone in your family loves green tomatoes, then you can put the blank in three-liter jars.
To date, there are special plastic barrels on sale. They are much easier to wash. In addition, such containers are much lighter than wooden ones, and meet sanitary requirements. But wooden barrels will have to be thoroughly disinfected. To do this, the container must be scalded with boiling water from the inside. Alternatively, you can cold pickle green tomatoes in a plastic bag, and only then place it in a wooden container.
Salted tomatoes at home
The recipe for pickling green tomatoes in a cold way is practically no different from pickling cucumbers for the winter. Even the spices will need almost the same. So, to pickle delicious tomatoes you will need the following ingredients:
- green tomatoes – ten kilograms;
- fresh dill – about 200 grams;
- a bunch of parsley – about 45 grams;
- red hot pepper – from one to three pods to your taste;
- blackcurrant leaves – ten pieces;
- edible salt – per liter of liquid 70 grams.
In addition to the main ingredients, you can add your favorite spices to the preparation. For example, basil, clove buds, cinnamon, bay leaves, and marjoram go well with green fruits.
The first step is to prepare containers for salting green tomatoes in a cold way. In this case, we will use three-liter jars. All fruits and greens are pre-washed and dried on a towel. At the bottom of the container we lay out currant leaves, herbs and your favorite spices. Then you need to lay out a layer of green fruits. Then again comes greens and spices and so on until the jar is full.
The filled jar is filled with cold water and kept in a warm room for several days. Then the blanks are moved to the cellar or refrigerator. You can salt not only whole tomatoes, but also sliced uXNUMXbuXNUMXbfruits. Many people like to stuff tomatoes with herbs with garlic and pepper. Thus, tomatoes absorb the taste of aromatic additives even more. In addition, other vegetables can be added to tomatoes. Get the original salty assortment.
Recipe for salted green tomatoes with herbs
If you are in doubt about whether to salt green tomatoes for the winter, then be sure to try the method described below. Such pickled tomatoes are incredibly tasty and fragrant. For cooking, you need to prepare the following ingredients:
- unripe tomatoes;
- fresh dill and parsley (you can also use frozen herbs);
- black peppercorns;
- garlic cloves – 3 pieces per liter of workpiece;
- Bay leaf;
- hot pepper – per liter capacity you will need from one to three pods to taste.
To prepare the brine, you need to take:
- pure water;
- edible salt – two tablespoons per liter of liquid;
- granulated sugar – one tablespoon per liter of brine.
First you need to prepare the brine, since the hot marinade is not suitable for this recipe and it will take time for it to cool. To do this, put a pot of water on the stove, bring it to a boil and add salt and granulated sugar there. The contents are stirred until the ingredients are dissolved and the brine is removed from the stove.
In this case, only sterilized jars are used. The components are laid out in layers, as in the previous recipe. The first step is to put garlic and greens (dill sprigs and fresh parsley) on the bottom of the container. After that, a layer of tomato is laid out in a jar, after which greens, garlic and black pepper are again put. Thus, alternating layers, fill the entire container.
The brine that has cooled to room temperature is poured into a filled jar and the salted green tomatoes are closed with a plastic lid. According to this recipe, you can cook stuffed salted tomatoes. To do this, chop the greens and garlic with pepper and fill the cut tomatoes with the mixture. Next, the vegetables are transferred to a jar and poured with mustard brine.
Conclusion
Now you know exactly how to pickle green tomatoes for the winter in jars. If we compare pickled and pickled vegetables, pickles, of course, are characterized by a more pronounced garlic aroma, spicy taste and pleasant sourness. It is these characteristics that appealed to many housewives and their families. Be sure to try to cook cold-salted green tomatoes for your family and friends!
