A simple recipe for fermenting green tomatoes for the winter. Pickled tomatoes in a saucepan for the winter. Recipe for pickled green tomatoes in a saucepan

Great options preparing pickled green tomatoes at home - for the winter, with garlic, mustard, pepper. Delicious!

I want to invite you to try spicy pickled green tomatoes. The tomatoes turn out to be very tasty, spicy and unusually aromatic, ready to eat after 3 days. You can serve these tomatoes as an appetizer. strong drinks, you can complement them with dishes from fried meat, potatoes, etc. I advise you to cook it - it’s very tasty!

green tomatoes (brown is also possible) - 1.5 kg;
carrots - 1 pc.;
sweet bell pepper - 1 pc.;
chili pepper - 1 pc.;
garlic - 1 head;
dill and parsley - 0.5 bunch each;
bay leaf - 3-4 pcs.;
water - 1.5 liters;
coarse salt - 3 tbsp. l.;
sugar - 1 tbsp. l. (incomplete).

Wash green tomatoes (preferably medium-sized), make cross-shaped cuts on top, but not all the way through.

Peel the carrots and garlic, remove the seeds from the sweet pepper. Cut carrots and peppers into pieces.

Grind carrots, peppers, garlic and chili peppers in a blender.

Add chopped herbs to this mixture.

Mix everything thoroughly.

Stuff the slices of tomatoes with the prepared mixture and place them in a deep pan in layers. Add bay leaf on top.

Prepare the brine: add salt and sugar to the water, bring everything to a boil. Let the brine cool slightly (4-5 minutes) and pour it over the tomatoes.

Place a slight pressure on top of the tomatoes and leave them room temperature for 3-4 days. After this, delicious, spicy pickled green tomatoes can be served. Store tomatoes in the refrigerator.

Recipe 2: pickled green tomatoes for the winter (with photo)

Pickled green tomatoes are a snack that many people enjoy. At the same time, it is excellent for both festive dinner, and for a family snack.

The huge advantage of this snack is that it is very easy to prepare at home. Tomatoes are fermented in the container in which it is most convenient to do this. In the old days, such tomatoes were often fermented in huge barrels, but nowadays housewives prefer to do this in pans, jars or buckets. There is no particular difference in capacity, so you can ferment green tomatoes where it is convenient.

Very often, tomatoes are fermented stuffed with herbs and garlic, and they are also covered with cabbage according to a quick recipe. This dish turns out to be very tasty and healthy due to the fact that the vegetables are not exposed to heat treatment. This allows you to save most of the vitamins and useful microelements, which help our body work smoothly during the cold season.

The most delicious pickled tomatoes are those that were picked from their garden. A quick and simple recipe for preparing them with step-by-step photos will tell you in detail how to properly prepare such a snack at home. You can add pepper and mustard if you like spicy dishes, but do not overdo it, so as not to spoil the preparation for the winter.

green tomatoes - 500 gr
dill - 3 umbrellas
black peppercorns - 8 pcs
garlic - 4 cloves
sea salt - 1 tbsp.

Prepare the amount of green tomatoes you need. You can take very small fruits if you want to ferment them whole. Big tomatoes you will have to cut it into two or four parts in order to compactly place them in a jar.

Tear off the stems, wash your tomatoes thoroughly, and then start cutting the largest fruits into several pieces. Try to use a sharp knife so as not to damage or crush the tomatoes, otherwise they will not be as pleasant to the touch.

Now start putting all the ingredients you have into a jar that has been previously washed with soda. Do not compact the tomatoes so as not to turn them into mush. They should lie loosely in the jar. Add herbs, seasonings and salt, as well as garlic cloves.

Fill the contents of the bottle with cold boiled water so that it does not reach the top of the jar by 0.5 - 1 centimeter.

Cover your green tomatoes with a nylon lid and place them in a dark, warm place, shaking the jar first to allow the salt and spices to be evenly distributed throughout the vegetables.

After this, you need to wait four to five days for the brine to ferment and the tomatoes to ferment. After the required time, your pickled green tomatoes will be ready to eat.

Recipe 3: Pickled green tomatoes in jars

The recipe for pickled green tomatoes is very simple, but they have an extraordinary taste. if you love barrel pickles, then you will like this method of preparation. Pickled green tomatoes will be ready in two weeks, but if you want it faster, prepare yellow ones. These tomatoes have more sweet taste and cook much faster, the recipe is the same.

Green, brown or yellow tomatoes - 1 kg
Garlic - 2-3 cloves
Sweet bell pepper - 1-2 pcs.
Coarse salt - 40 g
Dill seeds - a pinch

Preparing pickled green tomatoes for the winter is one of the most simple ways making pickles. Green tomatoes are very often left in the garden and many people simply throw them away, but they can be used to make a wonderful snack. If you bought unripe tomatoes or just want to pamper yourself delicious salty appetizer, you will like this recipe for its simplicity and accessibility.

If you don’t have green tomatoes, you can replace them with yellow ones - this variety is very tasty in itself, and when salted it will be even tastier.

It is advisable to take tomatoes whole, not damaged. Place them in a colander and wash well under running water.

To ensure that the tomatoes are well salted and juicy, you need to make a cross-shaped cut with a sharp knife.

Pickled green tomatoes will be ready for the winter faster if you prick them with a fork or toothpick from the stem side.

Yellow tomatoes a little more tender, so you just need to cut them from the top.

Sweet peppers need to be washed, the stalk and seeds removed and chopped as finely as possible. You can grind the pepper in a meat grinder.

Chop parsley or dill and mix with pepper. If you are using dry dill seeds, you can immediately pour them into jars.

Peel the garlic, divide into cloves and finely chop with a knife or grate.

Mix pepper and garlic and put these vegetable mixture into rifling.

Place the tomatoes stuffed with this mixture into jars - it is best to take liter jars or an enamel pan.

Prepare the brine. You need to add 40 grams of salt per liter of water, mix well and pour this brine over the tomatoes. You can heat the brine, then pickled green tomatoes will be ready for use in 10 days. Yellow tomatoes will be ready faster; you can try them in a week.

Fill the tomatoes with brine and place the jars or pan in a warm place. You can leave the workpiece in the kitchen - the temperature should not be lower than room temperature.

After a few days, the tomatoes can be moved to a cooler place.

Tomatoes salted according to this recipe can be served in two weeks, but they will be most delicious in about a month. To preserve pickled green tomatoes until winter, it is advisable to place the jars in the refrigerator or cool cellar. If you have a balcony, that's also a good place for storing homemade products.

Yellow tomatoes are different from green and red ones great content vitamins and useful substances. Therefore, you can always save several kilograms of these amazing vegetables if you prepare this magnificent preparation. They can be served at the table as an independent snack. Bon appetit!

Recipe 4: Pickled green tomatoes in a saucepan

Pickled green tomatoes just like in the store Soviet time- This is a recipe that not everyone knows and knows how to cook.

1 kg green tomatoes,
half hot pepper Chile,
fresh dill,
2 leaves bay leaf,
2-3 cloves of garlic,
7-8 black peppercorns,
1 tables. l. salt,
1 tables. l. sugar without a slide,
1.5 liters of water for marinade.

Wash the tomatoes and pierce them with a toothpick in one or several places. Place in an enamel pan. A glass container is also perfect, since glass does not oxidize and does not spoil vegetables.

Boil water, then cool slightly until warm. Add salt, sugar, add dill sprigs, finely chopped garlic, chili pepper, black peas allspice and laurel leaves. Mix everything so that the bulk ingredients are completely dissolved in the marinade. Now the marinade has cooled completely and you can continue cooking.

Pour marinade over green tomatoes. The marinade should have cooled completely and be at room temperature.

Cover the pan with a lid and leave in the room for 2 days for fermentation and fermentation. After two days (a small foam and bubbles will appear on the surface of the tomato), put it in the cellar or refrigerator for another 4-5 days.

When the fermentation time is up, you will see that the marinade has become cloudy and the tomatoes have become softer. I deliberately did not put pressure on the tomatoes so that they would retain not only their pleasant taste. appearance and did not shrink, but remained juicy inside. You can, of course, crush the tomatoes with pressure, but their shape will become wrinkled and not so attractive. Thanks to the punctures made with a toothpick, the tomatoes fermented very well inside. In Soviet times, tomatoes were always squashed and wrinkled, but the taste of my tomatoes and store-bought ones is no different.

We serve pickled tomatoes as a snack and more. Those who tried such tomatoes in stores during Soviet times will be overcome by nostalgia for the past. Now take the recipe into service.

Recipe 5: Pickled green tomatoes with mustard

I offer a recipe on how to prepare green tomatoes with mustard using the cold method.

Ingredients:

green tomatoes – 10 kg,
garlic - 3-4 heads,
horseradish leaves,
dill,
mustard – 100 grams,
cherry leaves.

For brine in a bucket of water:

salt - 1 glass,
granulated sugar- 2 glasses.

After we have prepared all the ingredients we need, we will begin preparing a delicious preparation. Fill the horseradish leaves and dill with water and rinse well. Remove and shake off any remaining water from the greens.

Then we sort the green tomatoes and select the white or brown fruits. We wash them in plenty of cold running water. Let's put the fruits in a fine sieve, or just a colander. Let the water drain.

Wash the container in which our green tomatoes will be salted well. We scald it with boiling water. Then coat the bottom and walls of the container thickly with the most common mustard.

Place a layer of herbs (dill, cherry leaves, horseradish leaves) on the bottom of the barrel or pan. Place the prepared tomatoes tightly. Sprinkle them with peeled garlic, washed cherry leaves and dill. Let's prepare the brine. For this purpose in cold water dissolve salt and granulated sugar. Stir thoroughly until the salt and sugar are completely dissolved. Then fill the container filled with tomatoes with ready-made cold brine. Place a circle with a weight on top. Leave the tomatoes at room temperature for about 2-3 days. We wait until the fermentation process begins. Then we transfer the container to a cool place. Let's take a sample.

And now I can boldly declare that our winter preparation of mustard green tomatoes is ready!

Recipe 6: Green tomatoes pickled with garlic

Green tomatoes with herbs and garlic are a very tasty appetizer, and it would be a sin not to prepare it in the fall, when green tomatoes appear on the shelves! It turns out very piquant and spicy. The taste is truly amazing! You can put this snack on everyday table, or maybe for a holiday. Green tomatoes with herbs and garlic go wonderfully with vodka. True, such tomatoes have a characteristically pronounced garlic smell, so if you are going to work or, say, on a date, it is better not to eat them. In other cases they are not contraindicated.

The recipe for pickling green tomatoes stuffed with garlic and herbs is very simple! You just need to prepare the filling and then stuff the tomatoes with it. Next, green tomatoes should be fermented in a special brine for three to four days. After this time, the appetizer will be ready and can be included in your menu.

If you are partial to green tomatoes stuffed with herbs and garlic, and want to enjoy this wonderful appetizer, prepared with your own hands, then study first step by step photo The recipe for their preparation is given below. Follow all the instructions exactly, and then soon you will be able to please your household with a very tasty autumn dish.

green tomatoes - 3 kg
carrots - 1-2 pcs
chopped parsley - 3-4 tbsp.
chopped dill - 3-4 tbsp.
sweet bell pepper - 1 piece
hot pepper - 1 pc.
horseradish leaves - 1-2 pcs
bay leaf - 4-5 pcs
garlic - 10-12 cloves
table salt - 2 tbsp. per liter of water
sugar - ½ tbsp. per liter of water

The preparation of the appetizer begins with the selection of tomatoes. They should have a fairly dense peel, and the fruits themselves should be strong. Tomatoes brought home should be thoroughly washed to remove all dirt and then dried with paper towels. Then each fruit needs to be cut crosswise, but not all the way. The tomatoes should not fall apart.

Peel the carrots and wash them thoroughly, and then chop them (it’s best to grate them on a coarse grater). Next, let's do the sweet bell peppers. You need to remove the stem and seeds. Then the pepper will need to be chopped into small pieces. After this, mix the chopped vegetables.

Grind the hot pepper and garlic and then mix them.

Thoroughly wash the greens (dill and parsley), dry them, and then chop them.

Mix chopped herbs, garlic, carrots, as well as sweet and hot peppers in one bowl. We stuff the green tomatoes with the resulting “minced meat”. To make the brine, dissolve the required amount of salt and sugar in boiling water. Place the stuffed green tomatoes in a saucepan and cover them with bay leaves and horseradish leaves, and then pour in the previously prepared brine.

The brine should completely cover the tomatoes. It is advisable to place some kind of weight on top. For example, tomatoes can be covered with a plate, and a one and a half liter jar filled with water can be placed on it.

Soak green tomatoes, stuffed with herbs and garlic, in this state for 3-4 days. And then you can include them in your diet: they will be ready!

Recipe 7, step by step: pickled green tomatoes in a bucket

I bring to your attention a recipe for a very tasty snack! Tomatoes according to this recipe last a long time, but they are so tasty that the whole barrel disappears unnoticed!

Tomato (5 kg)
Garlic - to taste
Red hot pepper - to taste
Leaf celery - to taste
Black pepper - to taste
Bay leaf - to taste
Dill - to taste
Salt - to taste

Prepare all ingredients. Wash the tomatoes.

Preface

Pickled vegetables are almost as good as fresh ones in terms of vitamin content. Recipes for pickling green tomatoes are simple and allow you to easily prepare this wonderful national product for the winter even for a novice housewife. And any improvisations during preparation will not only not spoil the characteristic and beloved taste of pickled tomatoes, but will also add new piquant notes to it.

First of all, for preservation you need to choose the right fruits. Particular attention should be paid to the degree of ripeness of green tomatoes. The main thing is that their size is characteristic of their variety, and it is desirable if they begin to turn white or yellow. Otherwise, the level of solanine (a poison produced in all crops of the nightshade family) in tomatoes will be high, and it is better not to preserve or eat undergrown (too small) fruits at all.

Too green, unlike pickled ones that turn white and yellow, can be eaten no earlier than a month from the moment of preservation - during this time the concentration of solanine will drop to a safe level, since most of it will be destroyed as a result of fermentation of the tomatoes. Another requirement for fruits is that only whole tomatoes must be selected for pickling, without rot or dents. Otherwise, the taste of the vegetables will noticeably suffer and they will not store well. Before placing tomatoes in a container, they must be thoroughly washed. Each tomato can be pierced in several places with a toothpick or fork.

Traditionally pickled vegetables prepared for the winter in oak barrels. But tomatoes cooked in an enamel bucket or pan or in glass jars, not at all worse. The selected dishes must be properly prepared. If this is the case wooden barrel, it must first be soaked in water for several hours so that the wood walls swell - if there were small cracks in them, they will close. Then the barrel must be treated with an alkaline solution based on caustic soda. It is prepared in following proportions: Dissolve 100 g of soda in 30 liters of water.

If the dishes are metal or glass, then they are first thoroughly washed using traditional means, and then the pots and buckets are scalded with boiling water, and the jars are sterilized.

Regardless of the recipe, before adding tomatoes to the bottom of the container, you need to place 1/3 of required quantity spices and herbs. Then, after layering half of the total amount of tomatoes, use the second third of the spices and herbs. Then add the remaining tomatoes and the rest of the spices and herbs on top. Pour the tomatoes with cooled or hot boiled brine, which is prepared at the rate of 70 g (or 2 tablespoons) per liter of water. iodized salt. The tomatoes should be completely covered with the solution.

To improve the fermentation process and taste pickled tomatoes, sugar is often added to the brine: up to ¼ cup per 1 kg of vegetables. You can choose spices and herbs based on your own taste. Traditions of pickling tomatoes include the use of currant, cherry and bay leaves, horseradish root, allspice, garlic and dill seeds. But many diversify this list by adding something of their own to it - for example, cloves, tarragon, basil sprigs, hot pepper.

In this case, you should adhere to general rule: for 1 kg of tomatoes there should be 50 g of greens. Hot pepper in circles and garlic cloves can be placed together with spices and herbs (in 3 layers) or placed between the tomatoes. Tomatoes in a barrel should be covered with a wooden circle, in a pan or bucket - with a smaller lid, and a small weight should be placed on top. The jars are simply covered with something. Then the container is transferred to the place chosen for fermenting the tomatoes. Pickled tomatoes will be ready in 1-2 weeks, but sometimes it takes 40-45 days.

It all depends on temperature regime fermentation. Optimal conditions for canning tomatoes this way – +15–+23 o C. When the temperature is lower, the fermentation process slows down significantly, and if it is higher, the vegetables spoil. To avoid damage to the finished product fermented product, it must be stored in a cool place. When in a barrel, it should be taken into account that the container with them will have significant weight. Therefore, laying and fermenting tomatoes should be carried out in the place chosen for their further storage.

Lovers sharp workpieces For the winter you can make stuffed pickled green tomatoes. To do this, cut each tomato and put chopped hot pepper, fresh herbs and garlic inside it. You can also ferment tomatoes together with apples.

Recipe for barrel pickled green tomatoes for the winter. It can also be used for other and smaller containers, but with appropriate proportions of ingredients. You will need:

medium-sized green tomatoes – 50 kg;
tarragon – 250 g;
fresh dill – 1.5 kg;
parsley – 250 g;
hot pepper pods – 70 g;
garlic – 150 g;
cherry leaves – 500 g.

Pickled, spicy green tomatoes - this recipe is deservedly popular among farmers and gardeners. Spicy taste salted tomatoes mixed with the aromas of herbs and spices.

Each method of fermentation has its adherents; the novice housewife needs to determine the most suitable one and provide her family with a delicious cold appetizer.

Subtleties of pickling green tomatoes for the winter

It is important to follow several rules here:

When buying vegetables, you should not save money and buy low-quality raw materials.
Used for cooking minimum set flavorings and spices - this will preserve the main taste of the dish, adding hints of spices to it.
Before cooking, vegetables and herbs are thoroughly washed under running water.

Particular attention is paid to the container in which pickles will be prepared for the winter. Before placing vegetables, wash them thoroughly without using soap and detergents. For this it is better to use mustard powder and soda. Then you need to scald all surfaces of the barrel with boiling water or sterilize the jars before sealing.
The brine is prepared using a cold or hot method, regardless of the preparation method, it must completely fill the container and vegetables, preventing air from entering.
Unripe tomatoes may be bitter. To prevent green tomatoes from becoming bitter, they are pre-soaked in salted water, changing the liquid after a few hours.

How to choose and prepare green tomatoes correctly

The best option for pickling unripe tomatoes is to use brown or slightly yellowed vegetables. There should be no signs of disease or pest damage. Vegetables are discarded when purchased or in the garden, removing tomatoes with mechanical damage.

After selection, the tomatoes are soaked in salted water, changing the water several times. They are then washed again under running water, removing dirt and mucus after soaking. If a recipe calls for green tomatoes, it is not recommended to add red or slightly underripe ones.

Important! You can make changes to recipes yourself, adding or removing unwanted flavors or spices, but the main ingredients must be taken in the proportions specified in the recipe.

Recipes for Pickled Green Tomatoes

Let's take a closer look at several options for pickling vegetables.

A simple way to quickly cook

This method is used to prepare delicious tomatoes V enamel pan or bucket:

1 kg of green tomatoes and 500 g of sweet bell pepper washed. Tomatoes are cut into quarters. The seeds are removed from the pepper and cut into small squares.
Garlic, 1 pod of hot pepper and dill and parsley are chopped and placed in a saucepan. Add tomatoes and Bell pepper and mix well.

In a separate pan, mix 2 liters of purified water, 2 tbsp. spoons of sugar and 4 tbsp. spoons of salt. Bring the brine to a boil and pour it into the pan with vegetables.
Cover the pan with a lid and leave to cool. The cooled product is left in the room for a day and then removed finished product for storage in the refrigerator.

This way you can quickly prepare delicious snack in small quantities.

If you plan to prepare useful product for the winter, it is necessary to increase the volume of ingredients and containers for fermentation.

Cold way

Place several umbrellas of dill, horseradish leaves, and pepper on the bottom of the container. sweet pea and 2-3 laurel leaves.
Then add the tomatoes and layer them with a layer of spices and spices. The set of spices can be changed. It is recommended to use 1 pod of hot pepper, 3-4 pcs. bay leaves, 5-6 cloves of garlic, 5-7 dill umbrellas. All these ingredients are distributed between layers of tomatoes.
Horseradish leaves are placed on top of the last layer of tomatoes.
Dissolve 100-120 g of coarse salt and 50-60 g of sugar in 2 liters of water, stir the brine and pour it into jars.

The pickles are left in the room for fermentation for a week, then they are put away in a cool place for storage.

Important! You can avoid the appearance of mold on tomatoes by simply adding vegetable oil. A layer of fat will protect the product from air penetration and the development of mycelium.

Dry salting

To prepare 2 kg of green tomatoes you will need to prepare:

3-4 garlic cloves;
3 dill umbrellas;
2-3 medium-sized horseradish leaves;
2 cabbage leaves;
120-150 g of coarse salt and 80-100 g of sugar.

Pierce the tomatoes at the top with a fork. Cabbage leaves are doused with boiling water to make them tender and soft. Layering each layer of tomatoes with spices, fill the container to the top, add horseradish and cabbage leaves. They place the load. After 24 hours, the tomatoes release their juice. If it does not protrude above the layer of tomatoes, you will need to dissolve 1 tbsp in 1 liter of water. spoon with a heap of salt and add to the barrel.

The container is placed in a cold place for storage.

Green tomatoes like barrels

Tomatoes can be easily cooked in an enamel bucket or pan:

Prepare as many tomatoes as can fit in the container.
The barrel is poured with boiling water, allowed to cool and the bottom is covered with cherry and currant leaves, and a third of the entire set of spices is added.
Tomatoes and spices are laid out in layers. Top with horseradish leaves.
To prepare the brine, dissolve 100 g of salt, sugar and mustard powder in every 5 liters of water. The finished brine is poured into barrels and a load is placed on top. To sour the tomatoes, the container must remain in a warm room for several days, then the pickles are removed to the cellar.

Stuffed pickled tomatoes

This is another way to get it ready vegetable dish with refined and rich taste. The main thing here is to use large quantity garlic, spices and, of course, all kinds of garden herbs.

With mint

For 1 kg of tomatoes prepare a set of spices:

1 tbsp. a spoon with a heap of coarse salt;
5-7 large cloves of garlic;
mint, parsley and celery to taste.

Cut off the top of the tomato, remove the core with seeds. Finely chop the garlic and herbs, mix with salt and fill the cavity of the tomatoes with the resulting mass. Cover with the cut top. The tomatoes are laid out in layers in a pan or other container and completely filled with the brine prepared according to the basic scheme.

Cover the top with a gauze cloth, put pressure on it and leave it in a cool place for 3-4 days.

Georgian recipe

For 1 kg of tomatoes prepare:

Finely chop 1 bunch of coriander, 5-6 cloves of garlic, add 5 level teaspoons of ground red pepper, 5 pcs. fragrant grains. Mix everything thoroughly.
Peel the skins of tomatoes. To do this, make cuts in the skin and dip the vegetables in boiling water for a few minutes. After this treatment, the skin is easily removed.
The jars are sterilized, a third of the spices are placed on the bottom, then it is filled with a layer of tomatoes, transferred with spices and another layer of tomatoes. The top of the jar is filled with the remaining cilantro and spices.

Place the container in the refrigerator until ready.