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Fermentation recipes are very popular among winter preparations. During fermentation, lactic acid is formed. Due to its properties and saline solution, dishes are stored for a long time. If the containers are placed in favorable storage conditions, then all winter you can enjoy delicious snacks. Usually they try to ferment cabbage, apples, cucumbers. Cucumbers and cabbage fit perfectly into a variety of salads, and ripe pickled tomatoes complement side dishes or meat dishes. You can find a recipe for fermenting foods in unusual combinations.
Green pickled tomatoes compare favorably with matured in many ways. Therefore, it is worth trying this option for winter harvesting. In addition, fermenting green tomatoes in jars is very convenient and simple. Although most of all, lovers of pickled vegetables like the recipe for pickling in a barrel... But there are decent options for pickled green tomatoes in a jarthat taste like barrel.
Preparation recommendations
In order for green tomatoes pickled in jars to turn out like barrel tomatoes, you need to adhere to simple rules.
The main rule concerns the choice of tomatoes for fermentation. You need to select fruits that are the same size and not too green. It is best if they start to turn yellow or turn white. Fermented at this stage of ripeness, tomatoes are most delicious.
If you had to harvest green tomatoes, then they will need to be kept until tasting for at least a month. During this time, the concentration of solanine will decrease to a safe level, and you can put the tomatoes on the table.
Select for fermentation only whole fruits without damage or traces of rot. When such fruits enter the preparation, the taste of the dish deteriorates, and its shelf life becomes much shorter.
Before placing green tomatoes in a jar, they must be thoroughly washed. Some housewives believe that it is imperative to pierce the fruit with a fork or toothpick. So they will ferment faster, but you can leave it without punctures.
The preparation of glass containers is to thoroughly wash and dry them. It is best to sterilize the lids and jars within 5 minutes. It is very convenient to store pickled green tomatoes in jars for the winter in apartments or houses without basements. There is enough space in the refrigerator for bottles.
Regardless of which recipe you choose, when bookmarking, a separation of spices and herbs is made. Place 1/3 of the prepared ingredients at the bottom of the bottle. Then apply half of the total amount of green tomatoes, on top of another 1/3 of the spices, the last third goes to the top layer.
The brine should cover the tomatoes completely. Different pickling options include pouring tomatoes with hot or cold brine. But its proportions rarely change. Usually, 2 tablespoons of salt (70 grams) per liter of clean water is sufficient. The salt is taken from the usual food, coarse grinding.
The easiest way to ferment
This option does not require much effort and is very easy to implement.
For 1 kg of green tomatoes of the same size, we need a pinch of dill seeds, 1 tablespoon of dry mustard, a few leaves of currants and cherries. For spicy appetizers, add a hot pepper pod. We will prepare the brine in this ratio - 70 grams of salt is used for 1 liter of pure water.
Banks are well sterilized. Pickled tomatoes are not sealed, but the container must be clean.
All components, except for the tomato, are placed on the bottom of the cans.Tomatoes on top, leaving 1-2 cm to the edge of the container. Pour salt on the vegetables, pour cold boiled water.
Tomatoes will be truly fermented like in a barrel if we add dry mustard. Cover the fruits with a clean cloth and pour a spoonful of mustard powder on top. It will prevent the formation of mold.
To make the fermentation process active, we will hold the cans in the room for 2-3 days, and then we will lower them into the basement. In a month, the winter harvesting is ready.
Classic version
This recipe makes it possible to cook green sauerkraut tomatoes in cans, like a barrel, with the same taste and aroma. It takes a maximum of 1 hour to cook.
Prepare the amount you need:
- green tomatoes;
- garlic;
- horseradish leaves and cherries;
- umbrellas and dill stalks;
- hot pepper;
- a handful of grapes;
- salt, 50 grams per 1 liter of water.
We select vegetables of the correct shape, elastic, without damage. This is necessary for the good taste of the preparation and for beauty. After all, tomatoes in jars are clearly visible. Therefore, the more dignified their appearance, the better the appetite of guests and households.
Remove the tomato stalks after washing the vegetables.
Wash the herbs immediately and peel the garlic. Leave the greens and tomatoes on the towel to drain the water.
Let's start preparing containers. For fermentation of green tomatoes, 2 or 3 liter bottles are excellent. They must be thoroughly washed and sterilized.
Peel the garlic from the top husk, the hot pepper can be cut into two halves.
We begin to put the components in the jar. At the bottom - leaves of cherry and horseradish, then half a hot pepper and 2-4 cloves of garlic.
The next layer is green tomatoes. We lay tightly, trying not to leave large openings. In the middle of the bottle there is again a layer of herbs and spices.
On top are the rest of the tomatoes and grapes.
So we lay all the cans and proceed to the preparation of the brine. We take 50-60 grams of salt per liter of water and boil. Fill the tomatoes with hot brine, cover the bottles loosely and put them in the basement. The place should be cool.
Pickling of green tomatoes takes about 3 weeks. They are then ready to eat.
A quick version of stuffed pickled tomatoes
This recipe prepares much faster and looks more appealing. Pickled green tomatoes stuffed with filling never remain on the table.
If in the previous version we fermented the green tomatoes whole, then in this we will need to cut them. The filling is laid in the cuts. Let's prepare a set of ingredients:
- green tomatoes - 3 kg;
- hot pepper and bulgarian - 1 pc.;
- carrots - 2 pcs.;
- garlic cloves - 10 pcs.;
- chopped dill and parsley - 5 tbsp each l .;
- horseradish leaves - 2-3 pcs.;
- laurel leaf - 5-6 pcs.;
- table salt - 2 tbsp. l .;
- granulated sugar - 0.5 tbsp. l.
Salt and granulated sugar in the recipe are indicated per 1 liter of water.
We wash the tomatoes thoroughly, carefully remove the stalk and make a cruciform incision on each.
A one-sided incision can be made. Try it as you like best. We do not cut the fruits completely, otherwise they will fall apart.
Grind all other components. Use a blender to keep the filling smooth.
Put the filling in each tomato with a teaspoon, lightly squeeze with your hands and put in a jar. Fill the container with stuffed fruits to the top.
Cooking the brine. Boil water, sugar and salt together and pour the composition over the tomatoes. For a quick snack, leave the cans in the room. After 4 days, delicious pickled tomatoes are ready.
There are a lot of recipes for cooking pickled tomatoes in jars for the winter. When pickling, many add their favorite spices, increase or decrease the amount of garlic and hot peppers.
To do everything right, it's good to watch the video before picking the tomato:
