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Green tomatoes are an excellent raw material for winter twists. They can be salted, pickled and fermented. The most useful are pickled vegetables, since the process occurs naturally, no vinegar is used.
For cooking pickled green tomatoes strong fruits are used in the pan without rot and damage. We will present you with several different recipes. But the end result, despite the different ingredients, turns out to be amazingly tasty and aromatic.
What are the benefits of pickled tomatoes
Pickling tomatoes has long been considered a good way to preserve vegetables for the winter. It is also impossible to keep silent about the benefits of a fermented product:
- Scientists have long proved that pickled green vegetables are not only tasty, but also healthy products. Lactic acid produced during the fermentation process is capable of breaking down fiber. Consequently, tomatoes are much better absorbed.
- Lactic acid bacteria, which appear during fermentation, contribute to better functioning of the gastrointestinal tract, improve microflora and metabolism.
- Green tomatoes are not heat-treated for the winter when fermented, therefore, all vitamins and trace elements remain in the fruits. And various spices also increase their content.
- Naturally fermented sour tomatoes lower blood sugar and improve digestion. Pickled green tomatoes boost immunity.
- But fruits are not the only health benefits. The brine has unique properties. You can just drink it. Liquid is also used in cosmetology. If you constantly wipe your face with it, then the wrinkles will decrease. And the skin will be rejuvenated, shine with health.
Methods for pickling green tomatoes
Before ferment tomatoes, you need to know which fruits are suitable for this. First, be guided by the fleshy varieties of tomatoes, because when fermented, they will not crack or leak out. Secondly, there should be no cracks, damage or rot on the tomatoes.
Before souring green tomatoes, you need to stand for several hours in cold water or an hour in salted water. This procedure is necessary to remove the harmful substance solanine from the fruit.
As for the container, it is better to use an enamel pot. But dishes made of aluminum are not suitable for fermentation. Before starting work, rinse the pan with soda, rinse and pour over boiling water. You can cover and boil for three minutes.
Recipe 1
What we need:
- green tomatoes;
- leaves and umbrellas of dill, horseradish, parsley, cherries;
- garlic;
- lavrushka;
- allspice peas;
- salt.
Features of fermentation
- We wash the greens and vegetables, put them on a clean linen napkin so that the water is glass. We cut horseradish leaves and dill branches with umbrellas into several parts.
- At the bottom of the pan, throw half of the herbs and spices, then put the whole green tomatoes, as tightly as possible in the pan. Top with the rest of the spices, pepper, garlic and lavrushka.
- To prepare the brine for one liter of water, take 3.5 tablespoons of salt. Stir to dissolve the salt. Pour the required amount of brine into a saucepan with green tomatoes. Cover with horseradish leaves, put on a plate and set the oppression.
Tomatoes should be completely covered with brine. - Throw gauze or a towel on top and leave the pan in the room for the fermentation process to start (it is possible only in a warm room). After 4 days, we take out pickled green tomatoes in a cool room.You can store it at above-zero temperatures, but you do not need to freeze vegetables.
The first sample can be taken in 14-15 days. You will be pleasantly surprised by the taste of green pickled tomatoes.
Recipe 2
Tomatoes of the same shape look original. Very often housewives prefer small plum-shaped tomatoes. Such fruits ferment faster.
Stock up on such products in advance (they are always on sale):
- green tomatoes - 2 kg;
- garlic - 12 cloves;
- black and allspice - the amount of peas matches your taste;
- lavrushka - 2 leaves;
- hot pepper - 1 pod;
- carnation buds - 3 pieces;
- black currant leaves - 8-9 pieces;
- horseradish and dill;
- salt - 105 grams per 1 liter of water;
- granulated sugar - 120 grams per liter.
Technology features
- We prick the washed and dried tomatoes with a fork or a toothpick in the area of the stalk attachment.
- Put horseradish leaves and dill sprigs, garlic sliced into slices at the bottom of the pan.
6 - We spread the tomatoes, add the rest of the spices and herbs, leaves.
- We cook the brine, the amount of water depends on the amount of tomatoes. As a rule, water is taken half as much as the weight of tomatoes.
- We crush the green tomatoes in a saucepan with a saucer and put the load. We will ferment the tomatoes in a warm place.
You can taste a delicious snack in four days. You can store in a saucepan or transfer to jars.
Recipe 3
In previous pickled tomato recipes, weight was not indicated. This is very convenient, because you can take as many kilograms of fruit as you like, the main thing is still the amount of salt per liter of water. But it is still difficult for young hostesses to find their bearings. Therefore, in the next version, everything is given by weight. And how many tomatoes to take, decide for yourself:
- green tomatoes - 1 kg;
- granulated sugar - 30 grams;
- 2 heads of garlic;
- 4 dill umbrellas;
- a tablespoon of apple cider vinegar;
- 4 currant leaves;
- rock salt 120 grams.
And now the progress of work:
- Put the dill and currant leaves at the bottom of the pan. Put tomatoes and garlic pierced with a toothpick tightly on them.
- Dissolve granulated sugar and salt in boiling water. When they dissolve, pour in apple cider vinegar.
- Pouring tomatoes with brine can be done in different ways. If you want to try a snack in a few days, you can pour boiling water over it. In the event that you ferment green tomatoes in a saucepan for the winter, you must first cool the brine to room temperature. But in any case, oppression is indispensable.
Recipe 4
Now let's look at the recipe for sauerkraut, undeservedly forgotten by modern housewives. Probably, many still remember how grandmother sour tomatoes. They were crispy and aromatic. And the secret is in the use of ordinary mustard powder. Let us also ferment green tomatoes in a three-liter saucepan according to grandmother's recipe.
Ingredients for fermentation:
- 1,700 tomatoes;
- a small bunch of dill;
- 3 bay leaves;
- 2 leaves of black currant and cherry.
To prepare one liter of cold fill you will need:
- 20 grams of salt;
- 5 black peppercorns;
- 20 grams of powdered mustard;
- 2.5 tablespoons of granulated sugar.
We take dense green tomatoes without defects and rot.
Lay out the greens and tomatoes in layers. Then fill it with cold brine.
How to cook mustard brine? First, add salt and sugar to boiling water, then add pepper. After 5 minutes, mustard powder. The brine should be boiled until the mustard is dissolved. You can store the workpiece in the refrigerator. And try two weeks later.
Recipe 5
We offer another version of tomatoes with mustard, it is generally simple. But the vegetable turns out to be crispy, very tasty:
- Pour a layer of mustard on the bottom of the pan, then lay out the prepared green fruits. We use dill, garlic, allspice, currant and cherry leaves as an interlayer. To cook the brine, we will take into account the following: add 30 grams of non-iodized salt to a liter of water.
- Pour the tomatoes in a saucepan with cold brine, put the load. We keep the vegetables warm for a week, then we put them out in the cold. The tomatoes will be ready to eat in a month. You cannot freeze the workpiece.
- If mold forms on the surface, we wash the plate and the load, and carefully remove the mold itself.
Delicious pickled tomatoes in a wooden barrel:
Summary
As you can see, you can always find a use for green tomatoes. Pickled tomatoes can be served with any dish. But most of all they go well with meat and poultry. If you have never fermented green fruits, then reduce the amount of ingredients and do a little for a test. This way you can choose a recipe that will appeal to your whole family.
