Content
Harvesting green tomatoes for the winter is a very pleasant and easy exercise. They are quite elastic, due to which they retain their shape well. In addition, tomatoes easily absorb the aromas and flavors of spices and herbs. Thus, you can endlessly experiment with the taste of the workpiece. And the green tomatoes themselves have a rather spicy unusual flavor. For this, many gourmets love them. I am very pleased with the fact that green fruits are perfectly stored in any container, be it an ordinary jar, barrel or bucket. Below we will look at how to cold salting green tomatoes for the winter.
Selection of fruits and containers
For preparations for the winter, it is better to take only large and medium-sized green tomatoes. Most importantly, never use small green fruits in cooking. Unripe tomatoes are high in solanine. This poisonous substance can provoke quite serious poisoning. When tomatoes become white or pinkish, this means that the concentration of the poison decreases, and such fruits can be used for pickling.
If you are still worried about your health, then you can remove the poisonous substance from the fruits in a simple way. To do this, unripe tomatoes must be dipped in salt water for a while. After a few hours, the tomatoes can be taken out of the liquid and you can start preparing the harvest without fear for your health.
When choosing a container for salting vegetables, it is necessary to take into account some factors:
- how many tomatoes are you going to pickle;
- how long the tomatoes will be stored;
- storage temperature of the workpiece;
- the number of people who will use this workpiece.
For a large family, a wooden barrel is best. You can choose a container of a suitable size for yourself, from ten to thirty kilograms. If not everyone in your family loves green tomatoes, then you can put the blank in three-liter jars.
To date, there are special plastic barrels on sale. They are much easier to clean. In addition, such containers are much lighter than wooden ones, and meet sanitary requirements. But wooden barrels will have to be thoroughly disinfected. To do this, the container must be scalded with boiling water from the inside. Alternatively, you can cold pickle green tomatoes in a plastic bag, and only then place it in a wooden container.
Salted tomatoes at home
The recipe for pickling green tomatoes in a cold way is practically no different from pickling cucumbers for the winter. Even the spices will be needed almost the same. So, to pickle delicious tomatoes you need the following ingredients:
- green tomatoes - ten kilograms;
- fresh dill - about 200 grams;
- a bunch of parsley - about 45 grams;
- red hot peppers - one to three pods of your choice;
- black currant leaves - ten pieces;
- edible salt - 70 grams per liter of liquid.
In addition to the main ingredients, you can add your favorite spices to the workpiece. For example, basil, clove buds, cinnamon, bay leaf and marjoram go well with green fruits.
The first step is to prepare containers for cold pickling green tomatoes. In this case, we will use three-liter cans. All fruits and herbs are pre-washed and dried on a towel.Put currant leaves, herbs and favorite spices on the bottom of the container. Then you need to lay out a layer of green fruits. Next, there are herbs and spices again, and so on until the jar is full.
The filled jar is poured with cold water and kept in a warm room for several days. Then the workpieces are moved to a cellar or refrigerator. You can salt not only whole tomatoes, but also sliced fruits. Many people like to stuff tomatoes. herbs with garlic and pepper. Thus, tomatoes absorb the flavor of aromatic additives even more. You can also add other vegetables to tomatoes. You will get an original salty assortment.
Recipe for salted green tomatoes with herbs
If you doubt whether it is worth salt green tomatoes for the winter, be sure to try the method below. Such pickled tomatoes are incredibly tasty and aromatic. For cooking, you need to prepare the following ingredients:
- unripe tomatoes;
- fresh dill and parsley (you can also use frozen herbs);
- black peppercorns;
- cloves of garlic - 3 pieces per liter of workpiece;
- Bay leaf;
- hot pepper - one to three pods will be needed per liter container to taste.
To prepare the brine, you need to take:
- pure water;
- edible salt - two tablespoons per liter of liquid;
- granulated sugar - one tablespoon per liter of brine.
First you need to prepare the brine, since a hot marinade is not suitable for this recipe and it will take time for it to cool down. To do this, put a pot of water on the stove, bring it to a boil and add salt and granulated sugar there. The contents are mixed until the ingredients are dissolved and the brine is removed from the stove.
In this case, only sterilized jars are used. The components are laid out in layers, as in the previous recipe. The first step is to put garlic and herbs (sprigs of dill and fresh parsley) on the bottom of the container. After that, a layer of tomato is spread in the jar, after which the herbs, garlic and black pepper are again put. Thus, alternating layers, fill the entire container.
Pour the filled jar with the brine cooled to room temperature and close the salted green tomatoes with a plastic lid. This recipe can be used to make stuffed pickled tomatoes. To do this, chop the greens and garlic with pepper and fill the cut tomatoes with the mixture. Next, the vegetables are transferred to a jar and poured with brine and mustard.
Conclusion
Now you know exactly how to pickle green tomatoes for the winter in jars. If we compare pickled and pickled vegetables, then pickles, of course, are characterized by a more pronounced garlic aroma, piquant taste and pleasant sourness. These are the characteristics that many housewives and their families liked. Be sure to try making cold salted green tomatoes for your loved ones!
