In autumn, when the sun does not shine for so long, and the fruits do not have time ripen, some housewives practice to stock up on pickles from green tomatoes. The following will present several ways of how to cook pickled green tomatoes fast food. They, of course, differ significantly in taste from red ripe tomatoes, but nevertheless, a spicy snack from them is in no way inferior. You can not only prepare pickles for the winter, but also enjoy them a day after sourdough.
Recipe "For Tomorrow"
Using the following recipe, you can taste a spicy salad after 24 hours. This dish can be prepared by both a culinary master and a novice young hostess, because there is nothing super complicated in it.
Required Ingredients:
- 1 kg. green tomatoes;
- 0.5 kg. sweet pepper (red);
- Garlic;
- Greens;
- Chilli.
For refueling:
- 2 liters of water;
- 2 tbsp. l. Sahara;
- 4 tbsp. l sugar;
- 100 g Vinegar.
First, you need to thoroughly rinse the tomatoes and cut them into wedges. The pepper also needs to be washed and, after removing the seeds with a tail, cut into thin strips. Greens, garlic and hot peppers are cut into small pieces.
All components must be put in a heat-resistant container: baking sheet, saucepan or tub and mix well.
The marinade was prepared separately. We take water, add salt, sugar, and vinegar to it in the amount indicated above, bring the liquid to a boil and fill it with vegetables, they should be completely in water. If the made marinade was not enough, it is necessary to prepare another portion of the filling, according to the proportions. Cover the pickles with a lid and leave at room temperature until they cool completely. A cold salad is put in the refrigerator for a day. We ferment it during the day, after which you can start using it. You can compare your creation with the photo below.
Vegetable salad can be eaten as it is or by adding a little vegetable oil and fresh onion, cut into half rings.
These are approximate servings of vegetables, you can use 2-3 kilograms of tomatoes, you just need to adhere to a certain proportion. For every kilogram of tomatoes, you need to take a pound of pepper.
Pickled tomatoes
Recipe instant green tomato (pickled tomatoes), does not represent a large cost or time. But they have been famous for their piquant taste and spicy aroma since ancient times.
Ingredients:
- Green tomatoes - 1 kg;
- Salt - 25 gr;
- Granulated sugar - 25 gr;
- Table vinegar - 1/3 cup;
- Garlic - 1 head (7 teeth);
- Chili pepper - 1 pc;
- Parsley;
- Celery stalks.
Keeping the proportions, you can make pickled green tomatoes for 2-3 servings at once.
So, vegetables and herbs are washed first. Then we cut each tomato into thin slices. The greens are finely chopped, it is better to pass the garlic through a meat grinder or garlic. Cut hot peppers into small pieces. After that, you need to add sugar, salt, vinegar according to the recipe and mix thoroughly. Do not add water under any circumstances. All components must share taste and smell with each other. We do not touch the dish during the day, leaving it on the floor in a warm place, for example, in the kitchen. After 24 hours, when the pickled vegetables have started up their juice, we put the pickles in jars and send them to the refrigerator for a week. As a rule, to ferment tomatoes, you need a couple of days, after which the tomatoes begin to disappear directly from the refrigerator.
Well, you can already eat green instant pickled tomatoes. They can serve as a separate snack dish or in the form of a salad flavored with herbs and sunflower oil.
Quick pickled tomatoes
There is also a recipe that allows you to harvest green fruits in a couple of days, but you can eat them until spring.
Have to take:
- Green tomatoes (cream) 2 kg;
- Garlic 2 heads;
- Pepper (black and allspice);
- Laurel 2 pcs;
- Sugar 75 gr;
- Salt 75 gr;
- Bitter red pepper;
- Carnation - 3 pcs;
- Currant leaf - 10 pcs;
- Horseradish;
- Dill.
Cooking method:
- Wash tomatoes and herbs.
- Pierce each tomato in several places with a fork
- Put horseradish and dill on the bottom in a sterilized jar.
- Cut the chives into several cloves.
- Make a marinade with water and all the spices.
- Put all the tomatoes in a jar, add bay and currant leaves.
- Pour the contents of the jar with brine.
- Close the jar with a nylon lid and put it in a dark, cool place.
Three days later, green instant pickled tomatoes (with photo) are ready.
This recipe can be used for pickling tomatoes and for the winter, only instead of a nylon lid, you will need to roll up the jar with an iron lid.
Perhaps the most frequently used sourdough variants were presented to your attention. Which of them is the most suitable can be determined only by preparing your own pickles for each of them.
