Pickled green tomatoes are everyone's favorite pickle. The snack can be prepared in a variety of ways. Let's look at several 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 “beauties”. By preparing a dozen jars, you can feed your family a delicious dish for several months. How to prepare green tomatoes for the winter? Let's look at 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 will 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 jars in advance - wash and sterilize thoroughly.
- Place the garlic in the bottom of the prepared container.
- Carefully fill the jar with tomatoes to the rim.
- Sprinkle measured amounts of sugar and salt on top.
- Then throw in the pepper and bay leaf, then pour in clean water.
- Cover the jars with lids and leave them indoors for five days.
- After the time has expired, the workpieces must be removed to the cellar.
These green tomatoes in jars will be enjoyed by the entire household and beyond. Know that any preparations can last no more than 6 months, after which it is better not to risk eating them.
How to pickle 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 flavors.
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 better to cook green tomatoes in a saucepan. The preparation process takes approximately 1 hour.
Cooking method:
- To begin, select firm, undamaged tomatoes and wash them.
- Place all the herbs and spices in a saucepan (you can ferment tomatoes in a bucket) at the bottom.
- Carefully fold the tomatoes, 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. Prepare the brine in this ratio and pour it over the vegetables.
- Lastly, add the horseradish leaves.
- Cover the pan with a flat plate on which you need to place a weight. Then we leave the container in the house at room temperature for two weeks.
At the end of this time, the tomatoes will be ready and can be eaten. Be sure to share this quick tomato recipe with your friends and acquaintances.
Stuffed tomatoes
Recipes vary, but this one is distinguished by its originality and amazing taste of the finished product. Now we’ll learn how to prepare stuffed green tomatoes for the winter.
To make the filling you will need the following products:
- unripe tomatoes (three kilograms);
- bell 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).
Preparing these tomatoes will taste similar to barrel preparations: the tomatoes will not be sour or bitter, the taste will be amazing.
The cooking method is quite 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. Afterwards, the vegetables must be placed in jars. We make the brine in the usual way and fill the prepared jars with it, screw on the lids and take it to a cold place.
This fermentation of tomatoes in jars for the winter is optimal, and to make the preparations last longer, put an aspirin tablet in each jar.
Georgian recipe
This green tomato recipe has been passed down from generation to generation. The preparation is very nutritious, but it takes a minimum of time to prepare. Such tomatoes are obtained in jars 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:
- The garlic is peeled and each clove is cut.
- The pepper is cut and peeled, cut into rings.
- Pour water into a saucepan, bring to a boil, add celery and parsley, cook for seven minutes, then remove the greens and allow to cool. The required amount of salt is added to the prepared broth.
- Place tomatoes in jars, cover the gaps with celery branches and other herbs. Fill the filled containers to the top with cooled brine, secure the lids and place in the cellar.
The finished product can be eaten after 16 days.
Pickled tomatoes
It happens that unripe tomatoes become bitter, and the housewife begins to worry, will she be able to remove this bitterness? Yes, you can!
What you will need:
- unripe tomatoes - 2 kilograms;
- hot pepper - 2 pieces;
- garlic - four heads;
- green onion - 1 piece;
- bunches of greenery;
- bay leaf - 3 pieces;
- peppercorns - 3 pieces;
- water - 2 liters;
- salt - 4 large spoons;
- sugar - 1 spoon.
Ferment tomatoes in buckets - it will be much more convenient. Take the greens and vegetables and wash them. Peel the garlic and onions. It is necessary to finely chop the greens. Make a cut 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 transfer tomatoes in a bucket. If there are any greens left, it is recommended to sprinkle the vegetables with it, and then you can pour the prepared brine over it and cover it with a flat plate. The last thing to do is to place a heavy object on the “lid”. In two weeks the tomatoes will be ready.
