The best recipes for harvesting pickled green tomatoes for the winter
Pickled green tomatoes are everyone's favorite pickle. The appetizer can be prepared in a variety of ways. Consider some interesting recipes for pickling green tomatoes, as this is one of the most common dishes in Russia.
Even those people who do not like to eat red tomatoes claim that they cannot pass by such green "handsome men". Having prepared a dozen jars, you can feed your family a delicious dish for several months. How to prepare green tomatoes for the winter? Let's consider the most popular recipes.
A simple recipe for pickled tomatoes
This is a fairly simple recipe that does not take much time, so every housewife should try to make it.
What you need:
- garlic - 5 cloves;
- granulated sugar - 3 teaspoons;
- bay leaf - three pieces;
- salt - two small spoons;
- peppercorns - 3 pieces;
- 500 grams of unripe tomatoes.
How to cook:
- Prepare the cans in advance - wash and sterilize thoroughly.
- Dip the garlic at the bottom of the prepared container.
- Gently fold the tomato jar to the brim.
- Sprinkle the measured amount of sugar and salt on top.
- Then toss in the pepper and bay leaf, then pour in clean water.
- Wrap the jars with lids and leave indoors for five days.
- At the end of the time, the workpieces must be removed to the cellar.
Such green tomatoes in jars will be to the taste of everyone in the household and not only. Be aware that any workpieces can stand no more than 6 months, after that it is better not to risk taking them for food.
How to ferment tomatoes correctly
Not every housewife knows how to ferment green tomatoes quickly and tasty. This fermentation recipe surpassed others in its ease of preparation and variety of flavoring solutions.
Ingredients:
- cherry leaves;
- green tomatoes - 2 kilograms;
- fresh dill;
- allspice peas;
- a bunch of parsley;
- horseradish leaves - 4 pieces;
- mustard seeds - 1 large spoon;
- salt - 4 large spoons;
- garlic - 10 cloves;
- bay leaf.
It is best to cook green tomatoes in a saucepan. The harvesting process takes approximately 1 hour.
Cooking method:
- First, pick out firm, undamaged tomatoes and wash them.
- In a saucepan (you can ferment tomatoes in a bucket), leave all the herbs and spices at the bottom.
- Fold the tomatoes neatly, sprinkle herbs and spices on top.
- Now you need to prepare the brine. For every liter of water, you need to put about 3.5 tablespoons of salt. In this ratio, prepare the brine and pour over the vegetables.
- Last but not least, put horseradish leaves.
- Cover the pot with a flat plate on which you want to place the load. Then we leave the container for two weeks in the house at room temperature.
At the end of this time, the tomatoes will be ready, they can be eaten. Be sure to share your quick tomato recipe with your friends and acquaintances.
Stuffed tomatoes
Recipes are different, but this is distinguished by its originality and the amazing taste of the finished product. Now we will learn how to cook stuffed green tomatoes for the winter.
To make the filling, you will need the following products:
- unripe tomatoes (three kilograms);
- Bulgarian pepper (2 pieces);
- common parsley (150 grams);
- garlic (2 heads);
- dill (100 grams);
- carrots (2 pieces).
For the brine you will need:
- 6% vinegar (500 milliliters);
- table salt (200 grams);
- granulated sugar (300 grams);
- distilled water (six liters).
Harvesting these tomatoes will taste similar to barrel billets: the tomatoes will not be sour or bitter, the taste will be amazing.
The cooking method is pretty simple. First you need to process all the ingredients for the filling in a meat grinder. Next, the tomatoes are cut and stuffed with a vegetable mixture. After the vegetables must be put in jars. We make the brine in the usual way and fill the prepared jars with it, tighten the lids and take them to a cold place.
Such pickling of tomatoes for the winter in jars is optimal, and to make the workpieces stand longer, put an aspirin tablet in each jar.
Georgian recipe
This recipe for green tomatoes has been passed down from generation to generation. The harvest is very nutritious, but it takes a minimum of time to cook. Such tomatoes are obtained in cans like barrels.
Ingredients:
- unripe tomatoes - 1 kilogram;
- celery - 150 grams;
- a bunch of parsley;
- a bunch of dill;
- garlic - 1 large head;
- water - four glasses;
- bay leaf;
- red pepper - one pod;
- salt - one large spoon.
How to cook:
- Peel the garlic and cut each clove.
- Pepper is cut and peeled, cut into rings.
- Pour water into a saucepan, bring to a boil, put celery, parsley, cook for seven minutes, then remove the greens and allow to cool. The necessary amount of salt is added to the prepared broth.
- Put tomatoes in jars, close the gaps with celery branches and other herbs. Pour the filled containers to the top with cooled brine, fix the lids and put them in the cellar.
The finished product can be eaten after 16 days.
Pickled tomatoes
It happens that unripe tomatoes are bitter, and the hostess begins to worry, but will it be possible to remove this bitterness? Yes you can!
What you need:
- unripe tomatoes - 2 kilograms;
- hot pepper - 2 pieces;
- garlic - four heads;
- green onion - 1 piece;
- bunches of greens;
- bay leaf - 3 pieces;
- peppercorns - 3 pieces;
- water - 2 liters;
- salt - 4 large spoons;
- sugar - 1 spoon.
Ferment tomatoes in buckets - this will be much more convenient. Take herbs and vegetables, wash. Peel the garlic and onion. It is necessary to finely chop the greens. Make an incision in the tomatoes, pass all the greens through a meat grinder, then fill the tomatoes with the resulting mixture. When everything is ready, you can carefully shift tomatoes in a bucket... If there is any greenery left, it is recommended to sprinkle it on the vegetables, well, after that you can pour the prepared brine and cover with a flat plate. The last thing to do is to place a heavy object on the “lid”. The tomatoes will be ready in two weeks.
