Salting green tomatoes in jars for the winter

You can salt green tomatoes in jars in various ways. The cold method eliminates the need for sterilization of jars, however, the shelf life of such blanks is several months. In the hot version, the vegetables are poured with brine, and the jars are put to pasteurize in boiling water.

Processing will require tomatoes that have reached the required size, but have not yet begun to turn red or yellow. If there are dark green areas on the fruits, then they are not used in preparations due to the content of toxic components. It is better to leave them for a while to ripen.

Salted Green Tomato Recipes

Salted tomatoes are suitable as an appetizer for meat or fish dishes. Salting will require the preparation of hot or cold brine. The cooking procedure takes place with the addition of spices, fresh herbs, garlic and hot peppers.

Cold salting

With this quick-cooking recipe, the tomatoes come out juicy and slightly firm. They are served whole or sliced ​​for salad.

You can salt green tomatoes for the winter in jars in the following sequence:

1. First, 3 kg of unripe tomatoes are selected. It is best to choose fruits of the same size. Too large specimens can be cut into pieces.
2. In each jar, several sheets of laurel, dill, mint and parsley are placed at the bottom.
3. From spices, 0,5 tablespoons of ground black pepper are placed.
4. Lay the tomatoes on top. Between them, layers of fresh cherry leaves and blackcurrants are made.
5. Vegetables are poured with cold brine. It is prepared by dissolving 2 g of sugar and 60 g of salt in 100 liters of water.
6. Banks are sealed with polyethylene lids.
7. The shelf life of pickled vegetables is no more than 2 months when stored in a cool place.

Hot pickling without vinegar

When using the hot salting method, the shelf life of the blanks increases due to the heat treatment of the containers. Ground cinnamon will help add a very unusual taste to the snack.

The order of salting green tomatoes in jars takes the following form:

1. First you need to select about 8 kg of unripe tomatoes and rinse them well.
2. Then glass containers are sterilized in the microwave or oven.
3. Prepared tomatoes are placed in jars. Greens and hot peppers are added to taste.
4. Each container is poured with boiling water for half an hour, after which the cooled water is drained.
5. The procedure is repeated one more time.
6. For the third time, a marinade is prepared, which is obtained by boiling 3 liters of water. At this stage, 6 tablespoons of salt are added.
7. The resulting liquid is filled into jars, which are preserved with a key.
8. Salted green tomatoes for the winter in jars are turned over and put to cool under a warm blanket.

Vinegar Recipe

Using vinegar can extend the shelf life of homemade pickles. To pickle green tomatoes for the winter in jars, you need to go through a certain sequence of steps:

1. First you need to wash the liter glass jars and leave them to dry. For this recipe, you will need seven jars with a capacity of 0,5 liters.
2. Nine kilograms of unripe tomatoes must be washed and cut into slices if the fruits are quite large.
3. The resulting mass is tightly packed into jars, leaving about 2 cm empty from the edge.
4. Three cups of water are put on the stove to boil, where 4 tablespoons of salt are dissolved.
5. From spices, you need to add three tablespoons of mustard seeds and one spoon of celery, as well as a couple of tablespoons of black and allspice in the form of peas.
6. When the liquid begins to boil, remove it from the heat and add 3 cups of vinegar.
7. It is necessary to fill the jars with bitter brine and cover them with pre-boiled lids on top.
8. Within 15 minutes, liter jars are pasteurized in a saucepan filled with boiling water.
9. Then the lids are twisted, and the pickles are left in a cool place.

Recipe with garlic

Salted tomatoes are cooked in combination with garlic and hot peppers, which act as natural preservatives for homemade preparations. The jars must first be sterilized. How to salt green tomatoes in jars is detailed in the following recipe:

1. A kilogram of tomatoes that have not yet ripened must be washed and cut into them.
2. Ten garlic cloves are chopped into plates.
3. A couple of hot peppers should be cut into rings.
4. Garlic and pepper are placed in tomatoes.
5. Glass jars are sterilized in the oven for no more than 15 minutes.
6. A couple of sprigs of parsley are placed at the bottom of the containers, after which tomatoes are laid out.
7. In boiled water (2 l), two tablespoons of salt should be dissolved.
8. Prepared brine is poured into jars and rolled up with lids.
9. It will take about a month to pickle green tomatoes. Store blanks in a cool place.

Recipe with bell pepper

Green tomatoes can be prepared very quickly for the winter along with chili and bell peppers. To fill one 3L jar, the following steps are required:

1. About a kilogram of unripe tomatoes must be washed, large fruits are cut into pieces.
2. Bulgarian pepper is cut into longitudinal strips.
3. Chile peppers are used whole or cut in half.
4. Tomatoes and peppers are placed in a jar, which is poured with boiling water for 10 minutes.
5. After the required time has elapsed, the water is drained.
6. To salt vegetables, boil a liter of water with a tablespoon of sugar and two tablespoons of salt.
7. After the start of the boiling process, 80 g of 6% vinegar is added to the liquid.
8. You need to fill the jar with brine and roll it up with an iron lid.
9. After cooling, the blanks in jars are moved to a cool place for storage for the winter.

Stuffed Tomatoes

In a non-standard way, you can very tasty pickle green tomatoes using garlic and herbs. The fruits begin with a sharp vegetable mass and in this form are poured with brine.

Salting green tomatoes for the winter in jars is necessary in the following way:

1. Unripe tomatoes in the amount of 5 kg must be washed. In each tomato, a transverse incision is made.
2. For the filling, grind two hot peppers with a knife or using kitchen appliances. First you need to remove the seeds and stalks from them.
3. Half a kilogram of garlic is processed in a similar way.
4. Greens (a couple of bunches of celery and parsley) should be finely chopped.
5. The filling is obtained by mixing chopped pepper, garlic and half of the resulting volume of greens.
6. Tomatoes are stuffed with cooked mass.
7. A few bay leaves and half a teaspoon of mustard powder are placed in three-liter jars.
8. Then the tomatoes are laid, between which layers of the remaining greens are made.
9. The brine requires 5 liters of water and 1,5 cups of salt. First, the water must be boiled, then cooled to room temperature.
10. The contents of the jars are poured with the cooled brine, which must be sealed with lids.
11. During the day, the blanks are kept in the room, then the pickled vegetables are moved for storage in the cold.

Conclusion

Pickled unripe tomatoes are one option that allows you to diversify your diet in the winter. The process of their preparation is simple and includes the preparation of jars, cutting vegetables and obtaining a brine. Depending on the recipe, you can add garlic, various types of peppers, herbs and spices to the blanks. Store salted vegetables in a cool place.