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The summer harvest turned out to be great. Now you need to process vegetables so that in winter you can diversify the diet of your family and not only. Many of the blanks for the winter decorate the festive table, and your guests ask you for a recipe.
Many housewives dream of cooking pickled green tomatoeslike in a store, but, unfortunately, do not have the right recipe at hand. It is no coincidence that we started talking about such harvesting of tomatoes for the winter, because many Russians are nostalgic for the conservation of Soviet times, when certain GOSTs were used at factories. We will consider several recipes for pickling tomatoes, as in the USSR today.
The most delicious recipes
Formerly in the Soviet Union canned green tomatoes cooked in large jars: 5 or 3 liters. The first difference between pickled commercial vegetables is the presence of a large amount of greens, various seasonings, including hot pepper.
Second, when the tomatoes taken out of the jar were cut, the green tomatoes inside were always pink. Special attention was paid to the selection of vegetables. After all, preservation requires fruits in milk ripeness. Let's try to cook pickled green tomatoes, just like in a Soviet-era store.
Recipe number 1
We will marinate green tomatoes for the winter in a 3-liter jar. The ingredients are designed for just such a container. If there are more cans, therefore, we also increase the ingredients in multiples of the containers. To prepare green tomatoes, as before in the stores of the Soviet Union, we need:
- 2 kilograms of green or brown tomatoes;
- 2 leaves of lavrushka;
- dill, parsley, celery - one branch at a time;
- black pepper - 2 peas;
- garlic - 3 cloves;
- 60 grams of salt without additives;
- 30 grams of granulated sugar;
- 60 ml vinegar.
Of course, the technology of canning green tomatoes for the winter at home will be somewhat different, since earlier vegetables at the plant in Soviet times were poured with cold water. Then the jars were installed in special thermostats and pasteurized in them.
Conservation technology
- We wash the tomatoes and herbs in cold water, put them on a clean towel to dry them.
- At this time, we sterilize cans and tin lids.
- We put dill, parsley and celery greens in the jars, as well as bay leaves, garlic and black peppercorns.
- Then fill the jar with green tomatoes. To prevent them from cracking, we prick each tomato in the area of the stalk attachment and around it with a toothpick or a pointed match.
- Pour sugar and salt on top, pour boiling water. Pour vinegar into the water from above, and not vice versa. Cover with a tin lid and place in a saucepan with well-heated water. We take out the cans a quarter of an hour after the water has boiled in a saucepan.
To prevent the jars from bursting, put an old towel on the bottom of the pan, on which we will install the glass containers. - Carefully, so as not to burn yourself, we take out the cans and immediately roll up the lids. To check the tightness, turn them upside down. Although tomatoes, as in a store during the Soviet Union, were not turned over at a cannery. But, as you yourself understand, home and factory conditions do not need to be compared: they are very different.
The cooled jars with green tomatoes according to the recipe, as before in the store, are compiled in any cool place. They are perfectly stored and do not explode.
Recipe number 2
In this recipe, the ingredients are different, more various spices and herbs. We will also marinate green or brown tomatoes in a three-liter jar. Stock up in advance:
- tomatoes - 2 kg;
- hot pepper - 1 pod;
- allspice peas - 7 pieces;
- black pepper - about 15 peas;
- lavrushka - 2 leaves (optional 2 cloves buds);
- water - 2 liters;
- granulated sugar and salt - 3.5 tablespoons each;
- vinegar essence - 1 teaspoon.
Canning stages step by step
Step 1
We wash the cans in hot water, adding soda to it. Then rinse and steam over steam for at least 15 minutes.
Step 2
We wash green tomatoes, hot peppers in cold water, as well as bay leaves, allspice and black peppercorns. When our ingredients are dry on a towel, we place them in a jar: on the bottom of the spice, on top of the tomatoes to the very top.
Step 3
Boil two liters of water in a saucepan and pour it into a jar of green tomatoes to the very neck. Cover with a lid and leave in this position for 5 minutes.
Step 4
Pour water into a saucepan, add salt, sugar and put it back on the stove for boiling, then pour in the vinegar essence. Pour the tomatoes with boiling marinade, immediately seal them hermetically with sterilized tin lids.
Step 5
Turn the cans upside down and wrap them in a blanket for a day. Pickled green tomatoes for the winter, as in a store in accordance with Soviet GOSTs, we store in any cool place.
Comment! Thanks to the double casting, no sterilization is required.
Recipe 3
This winter preservation of green tomatoes, as before in the store, also does not need to be sterilized. It is this process that most often scares off housewives, and they put aside even the most interesting recipes for preparations for the winter.
So, we need to prepare:
- milk tomatoes - 2 kg or 2 kg 500 grams (depending on the size of the fruit);
- 2 tablespoons of granulated sugar and non-iodized salt;
- 60 ml of acetic acid;
- 5 peas of black and allspice;
- 2 cloves of garlic;
- 2 lavrushkas;
- on a leaf of horseradish, celery and tarragon.
Pickled green tomatoes according to the recipe are aromatic and spicy, like purchased in the USSR, due to spices, garlic and herbs.
Cooking process:
- First, put the garlic, peppercorns and herbs, then the tomatoes. Fill the contents of the jar with boiling water and leave for 5 minutes. At this time, a new portion of water should boil on the stove for re-pouring.
- Pour the first portion of water into a saucepan, and pour green tomatoes again with boiling water. Bring the drained water to a boil, add sugar and salt. After boiling and completely dissolving the ingredients, add the vinegar.
- Drain the tomatoes and cover them with boiling marinade. We put the cans on the lids, put them under a fur coat until they cool down.
You can store it in a cellar, basement or refrigerator.
Cooking pickled green tomatoes for the winter, as before in a store in Soviet times:
Conclusion
As you can see, you can easily pickle green tomatoes so that they do not differ in taste from those that were sold in the store in Soviet times. The main thing is to pick up fruits without wormholes and rot at the stage of milky ripeness.
And the taste is achieved due to the presence in the workpieces of a large amount of herbs and spices. Try to cook tomatoes according to the suggested recipes. We are waiting for your comments on the article, and we also hope that you will share with us and our readers your options for pickling green tomatoes, as before in the USSR.
