Harvesting for the winter is a great way to preserve the harvest and enjoy it all winter. Many have sauerkraut in stocks, but pickled green tomatoes are not so popular. And very in vain, because they are healthy and rich in vitamins, which are so necessary in the winter.

Nuances and recommendations for cooking

Unripe fruits of tomato are unsuitable for fresh food, as they contain solanine - a substance that is harmful to human health. Therefore, place the fruit in salt water before cooking. By the way, choose medium-sized tomatoes without damage to reduce the likelihood of a high content of solanine in them, and in cooking this size is the most convenient. It is good if they are slightly whitened or yellowed, which indicates a reduced content of solanine. Simply fermented green tomatoes can not be eaten earlier than a month after harvesting.

Before cooking, you need to choose a suitable container. In this case, consider:

  • how many fruits do you plan to ferment;
  • how many people the recipe is for;
  • shelf life of the workpiece;
  • storage conditions.
  • If the recipe is for a large number of people, it is most convenient to use a barrel.

Remember! Wooden barrels require disinfection before use.

Plastic, as a rule, is not quite suitable for storing food.

An excellent and safe option for all times - everyone knows glass jars, they should be sterilized before fermentation. You need to store the finished workpiece in a cool dark place, in the cellar, pantry, basement.

To extend the shelf life and give the workpiece a special flavor, put a branch of bird cherry in a container with tomatoes.

Pickled green tomatoes for the winter in jars

Pickled green tomatoes in jars like barrel ones are very tasty. Before cooking, be sure to sterilize empty containers. The easiest way is to use a microwave for this.

 

Pour a few tablespoons of water into the jar, send in the microwave for 2 minutes. Lay the jar horizontally if it is large and cannot be fully inserted.

  • Take out the jar and pour out the water if it does not boil.

For procurement you will need:

  • 3 kg green tomato
  • 4 large carrots
  • 4 sweet peppers
  • 0.5 kg onions
  • 1.5 heads of garlic
  • chili pepper pod
  • 1/4 Art. Sahara
  • 1/4 Art. salt
  • 1/2 tbsp. vinegar
  • 1/2 tbsp. rast. oils

How to cook:

  • Wash and peel the vegetables. Sweet peppers and tomatoes and cut into cubes of equal size. Grate carrots, onions, garlic and chili.
  • Put all the vegetables in a pan, pour oil and boil. Add some water if necessary.
  • After the vegetables boil, add vinegar, salt, sugar. Stew over low heat for another 20 minutes. Remove from the stove and roll into cans.

Barrel Recipe

Time-tested recipe. A wooden barrel will give the dish a special taste and aroma.

According to the traditional recipe, you will need:

  • 10 kg green tomato
  • 300 g of dill with umbrellas
  • 40 g tarragon (tarragon)
  • 50 g parsley
  • 100 g of cherry leaves
  • 100 g currant leaves
  • large head of garlic
  • 3 chili pods
  • 70 g of salt per liter of water

Cooking:

  • Put the bottom of the barrel 1/3 of the leaves and greenery. Fill the barrel with tomatoes to the middle, distributing between them cloves of garlic and chopped hot pepper.
  • In the middle of the barrel, cover the tomatoes with another third of greenery and leaves. Spread the rest of the tomatoes and cover again with leaves and herbs. Dissolve the salt in cold water and pour the tomatoes. You can put horseradish roots on top to extend the shelf life.
  • Put the load on top of the workpiece, take it out in the cold for 1.5 months.

How to ferment in a bucket

According to this recipe, you can easily cook tomatoes in a bucket. Moreover, the process will take no more time than a prescription for cans.

What is required?

  • 1 bucket of green tomatoes not filled to the brim
  • 125 g of dill with umbrellas
  • 100 g bay leaf
  • 50 g currant leaf
  • 20 g of allspice and red pepper
  • 50 g horseradish leaves
  • 50 g of salt
  • 3 l of water

Cooking process:

  • Wash vegetables, put horseradish and currant leaves on the bottom. Fill the jar with tomatoes, mixing them with herbs, pepper, bay leaves.
  • Thoroughly dissolve the salt in 3 l of water, pour vegetables.

After a month, you can already fully enjoy the resulting pickles, which will turn out to be mouth-watering and spicy in taste.

Sour green tomatoes in a pan

Even if you do not have the opportunity to keep tomatoes in the cellar, you can cook at least a tasty preparation in a pan, for this you need:

  • 1 kg green tomato
  • 4 dill umbrellas
  • 50 g currant leaves
  • 1 tbsp. l cider vinegar
  • 2 heads of garlic
  • 1 tbsp. l Sahara
  • 4 tbsp. l salt

How to cook pickled tomatoes in a pan:

  • Rinse the vegetables, gently pierce the tomatoes with a fork.
  • Put dill and leaves on the bottom, lay tomatoes tightly on top, adding garlic.
  • In three liters of water, dilute vinegar, sugar, salt, pour vegetables and put in the refrigerator for 5-6 days.
    To prepare them, as you see, is very simple, and the taste of the resulting workpiece will surprise you and your guests.

Tomatoes stuffed with garlic for the winter

This variation of the recipe is not so difficult to prepare, and a pleasant speck will add piquancy to any meal.

Ingredients:

  • 2 kg green tomato
  • 1 clove of garlic for each tomato
  • 100 g of dill with umbrellas
  • 1 liter of water
  • 70 ml vinegar
  • 15 g bay leaf
  • 3 tsp salt
  • 1 tbsp. l Sahara

How to cook:

  • Wash the tomatoes and chop carefully. Put a clove of garlic in the incision. Lay out the bottom of the can with dill and half the leaves.
  • Boil the brine from vinegar, sugar, salt and part of laurel diluted in water, remove from heat.
  • Put the tomatoes in a bowl and pour in the brine. In about a month, the tomatoes will be ready.

Express cooking method

It happens that guests suddenly appear on the doorstep, and you do not have any homemade treats. In this case, this recipe will save, in just two hours, the snack can be served on the table.

What do you need:

  • 3 large green tomatoes (1 kg)
  • 0.5 l of water
  • 300 ml vinegar 9%
  • 1 head garlic
  • 200 g of dill without umbrellas
  • 2.5 tbsp. l salt

Cooking Method:

  • Cut the tomatoes and garlic into neat slices, chop the dill stalks.
  • Boil water with salt, pour vinegar. Pour the tomatoes immediately. This is necessary in order to neutralize solanine.
  • When the workpiece has cooled, refrigerate for an hour. Serve a snack on the table and treat the guests!

Option for lovers sharper

One of the most interesting, tasty options for harvesting green tomatoes, and the recipe is not more complicated than others.

What do you need:

  • 3 kg tomato
  • 4 pods of chili pepper
  • 6 bell peppers
  • 2 heads of garlic
  • 1 liter of water
  • 150 ml of vinegar 9%
  • 150 ml of vegetable oil
  • 100 g of dill
  • 150 g sugar
  • 3 tbsp. l salt

How to cook tomatoes "in Korean":

  • Cut the tomatoes into four parts, bell pepper, chop dill and garlic, chop the hot pepper into cubes.
  • Combine everything in one bowl. Season and mix thoroughly.
  • Dilute the vinegar with boiled water, pour on tomatoes, add vegetable oil and mix.
  • Put the tomatoes in a jar, you can put a couple of dill umbrellas on top. Put in the refrigerator.

Fermented green tomatoes are a great appetizer, which goes well with many dishes. Using our recipes, you can prepare tomatoes for the winter for the future or pleasantly surprise your loved ones.

 

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