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Pickled green tomatoes. Recipes for making pickled green tomatoes Recipe for pickling green tomatoes

Pickled green tomatoes are everyone's favorite pickle. The appetizer can be prepared in a variety of ways. Consider several interesting recipes pickles of green tomatoes, as this is one of the most common dishes in Russia.

Even those people who do not like to eat red tomatoes claim that they cannot pass by such green "handsome men". Having prepared a dozen jars, you can feed your family for several months delicious dish... How to prepare green tomatoes for the winter? Let's consider the most popular recipes.

A simple recipe for pickled tomatoes

This is a fairly simple recipe that does not take much time, so every housewife should try to make it.

What you need:

  • garlic - 5 cloves;
  • granulated sugar - 3 teaspoons;
  • bay leaf - three pieces;
  • salt - two small spoons;
  • peppercorns - 3 pieces;
  • 500 grams of unripe tomatoes.

How to cook:

  1. Prepare jars in advance - wash and sterilize thoroughly.
  2. Dip the garlic at the bottom of the prepared container.
  3. Gently fold the jar of tomatoes up to the brim.
  4. Pour the measured amount of sugar and salt on top.
  5. Then toss in the pepper and bay leaf, then pour in clean water.
  6. Wrap the jars with lids and leave indoors for five days.
  7. After the expiration of the time, the workpieces must be removed to the cellar.

Such green tomatoes in jars will be to the taste of everyone in the household and not only. Be aware that any workpieces can stand no more than 6 months, after that it is better not to risk eating them.

How to ferment tomatoes correctly

Not every housewife knows how to ferment green tomatoes quickly and tasty. This fermentation recipe surpassed others in its simplicity of preparation and variety of flavors.

Ingredients:

  • cherry leaves;
  • green tomatoes - 2 kilograms;
  • fresh dill;
  • allspice peas;
  • a bunch of parsley;
  • horseradish leaves - 4 pieces;
  • mustard seeds - 1 large spoon;
  • salt - 4 large spoons;
  • garlic - 10 cloves;
  • bay leaf.

It is best to cook green tomatoes in a saucepan. The harvesting process takes approximately 1 hour.

Cooking method:

  1. First, pick out firm, undamaged tomatoes and wash them.
  2. In a saucepan (you can ferment tomatoes in a bucket), leave all the herbs and spices at the bottom.
  3. Fold the tomatoes neatly, sprinkle herbs and spices on top.
  4. Now you need to prepare the brine. For every liter of water, you need to put about 3.5 tablespoons of salt. In this ratio, prepare the brine and pour over the vegetables.
  5. Last but not least, put horseradish leaves.
  6. Cover the saucepan with a flat plate on which you want to place the load. Then we leave the container for two weeks in the house at room temperature.

At the end of this time, the tomatoes will be ready, they can be eaten. Be sure to share the recipe fast food tomatoes with friends and acquaintances.

Stuffed tomatoes

Recipes are different, but this is distinguished by its originality and the amazing taste of the finished product. Now we will learn how to cook stuffed green tomatoes for the winter.

To make the filling, you will need the following products:

  • unripe tomatoes (three kilograms);
  • Bulgarian pepper (2 pieces);
  • common parsley (150 grams);
  • garlic (2 heads);
  • dill (100 grams);
  • carrots (2 pieces).

For the brine you will need:

  • 6% vinegar (500 milliliters);
  • table salt (200 grams);
  • granulated sugar (300 grams);
  • distilled water (six liters).

Harvesting these tomatoes will taste similar to barrel billets: the tomatoes will not be sour or bitter, the taste will be amazing.

The cooking method is pretty simple. First, you need to process all the ingredients for the filling in a meat grinder. Next, the tomatoes are cut and stuffed vegetable mixture... After the vegetables must be put in jars. We make the brine in the usual way and fill the prepared jars with it, tighten the lids and take them to a cold place.

Such pickling of tomatoes for the winter in jars is optimal, and in order for the blanks to stand longer, put an aspirin tablet in each jar.

Georgian recipe

This recipe for green tomatoes has been passed down from generation to generation. The harvest is very nutritious, but it takes a minimum of time to cook. Such tomatoes are obtained in cans like barrels.

Ingredients:

  • unripe tomatoes - 1 kilogram;
  • celery - 150 grams;
  • a bunch of parsley;
  • a bunch of dill;
  • garlic - 1 large head;
  • water - four glasses;
  • bay leaf;
  • red pepper - one pod;
  • salt - one large spoon.

How to cook:

  1. Peel the garlic and cut each clove.
  2. Pepper is cut and peeled, cut into rings.
  3. Pour water into a saucepan, bring to a boil, put celery, parsley, cook for seven minutes, then remove the greens and allow to cool. The necessary amount of salt is added to the prepared broth.
  4. Put tomatoes in jars, close the gaps with celery branches and other herbs. Pour the filled containers to the top with cooled brine, fix the lids and put them in the cellar.

The finished product can be eaten after 16 days.

Pickled tomatoes

It happens that unripe tomatoes are bitter, and the hostess begins to worry, but will it be possible to remove this bitterness? Yes you can!

What you need:

  • unripe tomatoes - 2 kilograms;
  • hot pepper - 2 pieces;
  • garlic - four heads;
  • green onion - 1 piece;
  • bunches of greens;
  • bay leaf - 3 pieces;
  • peppercorns - 3 pieces;
  • water - 2 liters;
  • salt - 4 large spoons;
  • sugar - 1 spoon.

Ferment tomatoes in buckets - this will be much more convenient. Take herbs and vegetables, wash. Peel the garlic and onion. It is necessary to finely chop the greens. Make an incision in the tomatoes, pass all the greens through a meat grinder, then fill the tomatoes with the resulting mixture. When everything is ready, you can carefully transfer the tomatoes to the bucket. If there are any greens left, it is recommended to sprinkle vegetables with it, well, after that you can pour the prepared brine and cover with a flat plate. The last thing to do is to place a heavy object on the “lid”. The tomatoes will be ready in two weeks.

Today I bring to your attention a very easy recipe cooking pickled green tomatoes in jars for the winter... To taste, they are sour, aromatic, moderately salty. Pickled vegetables are useful alternative conservation. No vinegar, just lactic acid, which is naturally fermented. For some reason, these tomatoes remind me of my childhood. Remember the gourmet shops, and on the shelves sauerkraut, barrel cucumbers, tomatoes, watermelons and pickled apples, you stand at the counter and catch your appetite from the sight and aroma alone. With such tomatoes in winter, you can cook pickle, add them to a vinaigrette or serve as an appetizer for potatoes. Green pickled tomatoes are stored in jars all winter. I recommend cooking!

Ingredients

To prepare pickled green tomatoes in jars for the winter, you will need:
green tomatoes - 1.5 kg;
dry sprigs of dill with umbrellas - 5 pcs.;
horseradish leaf - 3 pcs.;
garlic - 1 head;
bell peppers - 2 pcs.
For brine:
salt - 3 tbsp. l .;
cold water - 1.5 liters.
To remove solanine from tomatoes:
cold (you can take well, bottled, filtered or boiled) water - 1-2 liters;
salt - 1 tbsp. l.
The calculation is given for one three-liter jar.

Cooking steps

Let's prepare the products.

Rinse the tomatoes under running water. To remove solanine, which gives bitterness to green tomatoes, pour over the tomatoes with slightly salted cold water for 1 hour (1 tablespoon of salt is needed for 1-2 liters of water). During this time, the salted water must be changed a couple of times. Tear off the "tails" from the tomatoes (I leave the "tails", with them pickled tomatoes look more impressive on the plate). Transfer the tomatoes to a colander to drain the water.

At the bottom of the jar, previously washed with soda (if you wish, you can sterilize the jar), put two leaves of horseradish, several sprigs of dill with umbrellas (after breaking them), peeled cloves of garlic and two whole sweet peppers.

Then fill the jar to the very top with green tomatoes, alternating with dry dill sprigs.

Place a horseradish leaf on top of the tomatoes.

To prepare brine, dilute in cold water salt until it is completely dissolved. Put a funnel in the jar and pour in all the brine (thanks to the funnel, all the brine will fall into the jar, and not by). If there is little water, add clean water to the very top of the jar.

Such tomatoes will be ready in a month and a half. If you pour the tomatoes with hot water, then you can feast on sauerkraut green tomatoes in 2-3 weeks. In winter, remove the tomatoes from the jar, cut them into slices, add onions or green onions, season vegetable oil and serve a snack to the boiled or fried potatoes... Tomatoes are aromatic, moderately salty and tasty, try it!

Pickled green tomatoes are delicious pickles you can make different ways... Many gardeners throw out unripe tomatoes after harvesting. But today we will look at several simple and interesting recipes for making pickles from unripe vegetables.

Methods for preparing salted tomatoes

Various recipes for making pickled green tomatoes involve several options for preparing pickles.

The easiest way is to pour the washed fruits with brine and roll them into jars. Some hostesses resort to more laborious methods of processing tomatoes.

The food is cut and stuffed with chopped garlic, carrots, bell peppers, or herbs.

The “quick” recipe for pickled tomatoes allows you to bring salted vegetables to condition in just a few days. To do this, they are pricked with a fork, due to which the tomatoes are salted much faster.

Today we will consider all of the above methods for preparing pickles, among which you will certainly find a suitable option for yourself.

"Quick" recipe for salted tomatoes

For the "quick" recipe, you need to use plum tomatoes. It only takes a few days for the fruit to be completely salted, so you can pamper your friends and acquaintances. delicious treat even every week.

Ingredients:

  • tomatoes - 2 kg;
  • garlic - 12 cloves;
  • black and allspice;
  • bay leaf - 2 pcs.;
  • salt and sugar - 3 tbsp each l .;
  • red pepper - 1 pc.;
  • carnation - 3 buds;
  • currant leaves - 8 pcs.;
  • horseradish and dill.

Cooking method:

  1. rinse the products and clean them from the tails;
  2. prick them with a fork in 3-4 places;
  3. sterilize the jar and place the horseradish leaves with dill on the bottom;
  4. cut the garlic cloves into several parts;
  5. dilute the brine by adding spices and sugar to it;
  6. place the tomatoes in a jar and add bay and currant leaves.
  7. place the jar in a cool place out of the reach of light.

Delicious green pickled tomatoes of very instant cooking will be suitable for consumption in just 3-4 days.

Harvesting pickles for the winter

If you are good about barrel pickles, this recipe for preparing unripe tomatoes for the winter will definitely suit your taste. Tomatoes will have a slightly tart, but sweetish taste due to the presence of bell peppers and garlic in the composition.

Ingredients:

  • unripe fruits - 1 kg;
  • bell peppers - 3 pcs.;
  • dill umbrellas - 5 pcs.;
  • bay leaf - 2 pcs.;
  • salt - 50 g;
  • garlic - 8 cloves.

Cooking method:

To keep the pickles with garlic from becoming cloudy over time for the winter, store the jars in a dark place. The fruits should be well salted within 30-40 days after seaming.

Stock in a saucepan

Can you cook delicious pickled tomatoes in a saucepan? If you do not have a cellar and a room where you could store rolled fruits for a long time, this recipe for making a snack in a saucepan will certainly delight you.

Ingredients:

  • apple cider vinegar - 1 tbsp l .;
  • unripe vegetables - 1 kg;
  • sugar - 1 tbsp. l .;
  • garlic - 2 heads;
  • dill umbrella - 4 pcs.;
  • currant leaves - 4 pcs.;
  • coarse salt - 4 tbsp. l.

Cooking method:

  1. rinse vegetables and pierce them in several places with a fork;
  2. rinse the saucepan thoroughly and wipe it dry;
  3. lay a dill umbrella and currant leaves on the bottom of the container;
  4. placing unripe fruits tightly, add garlic cloves;
  5. dilute the brine by adding salt, sugar and apple cider vinegar to boiled water;
  6. fill everything with brine and put the saucepan in the refrigerator for several days.

Pickled green tomatoes, pickled in a saucepan, turn out to be crispy and unusual in taste. Such a treat will certainly surprise your guests with its unique taste.

Salting in a bucket

If you want to prepare at least 8 liters of unripe vegetables in one fell swoop, you will like a simple recipe for making green solid tomatoes pickled in a bucket.

Ingredients:

Cooking method:

  1. rinse the vegetables well;
  2. put horseradish and currant leaves on the bottom of the bucket;
  3. dilute the brine at the rate of 50 g of salt in 3 liters of boiled water;
  4. when laying fruits, intersperse them with dill and bay leaves;
  5. pour the brine over the vegetables.

Fruits “ripen” in a bucket no longer than in three-liter jars.

So in a month you can taste the pickles.

From unripe tomatoes, you can make delicious and unusual-tasting pickles. It takes very little time to harvest vegetables, and the process itself is not laborious.

If you want to surprise your family and guests with a new treat, make pickled tomatoes according to the recipes suggested.

Among the vegetables used for pickling, chefs often prefer mouth-watering tomatoes. Delicious pickled green tomatoes are considered a vitamin alternative to fresh crops. There are many recipes for preparing an excellent snack, each of the options culinary processing vegetables are interesting in their own way.

Several rules for high-quality fermentation

For pickles you need choose the right tomatoes... The size of green tomatoes should correspond to the cultivated variety, it is better if the vegetables already begin to turn white or turn yellowish, then the amount of solanine - a poisonous substance - in the crops will be less. Vegetables that are too small are less suitable for sourdough.

Deep green tomatoes will be edible no earlier than 30 days after fermentation, when the solanine level in vegetables has reduced to a safe minimum during fermentation.

Tomatoes must be chosen whole, without rot, large dents. Only in this case will the pickles turn out delicious and will be perfectly stored. Before laying in a container, vegetables are washed well, several holes are made in each tomato with a fork or toothpick.

Before fermenting green tomatoes, pick up containers... Metal or glass dishes are treated with cleaning agents, enamelled pots either buckets are recommended to be scalded with boiling water, cans should be sterilized well.

Traditionally, pickles were prepared in oak barrels, but it turns out no worse spicy appetizer using modern containers. Wooden barrels are first soaked in water for several hours, the walls of such containers will swell with moisture, and all the cracks will tighten. Then the barrels are treated with a solution, diluting 100 g of caustic soda in about 30 liters of water.

Regardless of the recipe, the bottom of each container is covered with spices and herbs in the amount of 1/3 of the required amount. When laying half the tomatoes in layers, add the second third of the spices and the necessary herbs. Tomatoes must be poured with cooled or hot brine, which is prepared by dissolving about 70 g of non-iodized salt in a liter of water. Vegetables needed completely immerse in liquid.

Before salting, tomatoes must be sorted according to their degree of ripeness. Greens are recommended to be put in 50 g for each selected kilogram of vegetables. Usually they use leaves of horseradish, currant (black), walnut, cherry, oak, some celery and dill seeds. It is advised to put herbs, for example: a small amount of marjoram, aromatic tarragon, mint or basil. Savory Tomatoes can be obtained by adding pods hot pepper... It all depends on your taste preferences.

Hot salting tomatoes

This recipe fits for pickling green tomatoes "on hastily» in an enameled ten-liter bucket. The following ingredients will be needed:

  • whole green tomatoes - about 6 kg;
  • small bunches of celery sprigs - 2 pcs.;
  • dill umbrellas - 2 pcs.;
  • garlic - 2 large heads;
  • sugar - for every liter of brine 1 tbsp. spoon;
  • table salt - per liter of pouring 2 tbsp. spoons.

Each tomato is pricked with a toothpick, a part of the stalk with a small amount of pulp is carefully cut out. The cuts are made small so that the vegetables retain their shape after pouring.

The celery is peeled by cutting off the top leafy part. Prepare a brine in 6 liters of water, adding the amount of granulated sugar and salt required according to the recipe. The celery stalks are blanched. Peel the heads of garlic.

The brine is boiled over low heat. They take an enameled bucket, put the tomatoes with the holes upwards, sprinkling with layers of herbs and chives. Pour hot brine. It is important to remember that plastic containers are not suitable for fermenting tomatoes in this way.

They put a little oppression on the bucket. When the brine tastes sour, the containers are taken out to a cold place.

Fast cold sourdough

Green tomatoes after such salting will be ready after about 2-3 weeks. For blanks, choose medium-sized tomatoes - cream. To speed up the process, each tomato is pricked using a wooden skewer several times. A shallow incision is made at the point of attachment to the peduncle. Required products:

  • green tomatoes - about 6 - 8 kg;
  • boiled water (chilled) - 10 l;
  • fruit leaves (cherry and black currant);
  • a large glass of sugar for 10 liters of water;
  • garlic - 2 heads;
  • horseradish leaves and roots;
  • salt - 400 g per 10 liters of water.

A third of the spices with leaves are laid out at the bottom of the bucket. Garlic roots are peeled. Fill the container with tomatoes, alternating two or three layers of vegetables with spices and leaves. A cold brine is prepared by dissolving a glass of sugar and two glasses of table salt in ten liters of water. Tomatoes are poured, the load is placed. Keep the starter culture at room temperature. The finished product is kept cold.

Recipe without using brine

You can also cook pickled tomatoes using dry salting. You will need the following products:

  • green tomatoes - 2 kg;
  • dill umbrellas - 2 pcs.;
  • cabbage leaves - 2-3 pcs.;
  • sugar - 2 tsp;
  • cherry and horseradish leaves - 2 pcs.;
  • salt - 2 large spoons.

Tomatoes are pierced with toothpicks in those places where there is a stalk. Cabbage leaves blanch for about 5 minutes to soften. Tomatoes are placed in an enamel bucket, mixed with spices, leaves, every 2 kg of vegetables are covered with sugar, table salt. Top products are covered with cabbage leaves. They put oppression. Tomatoes after 24 hours should let the juice go, if this did not happen, then it is necessary to add brine (60 g of salt is dissolved in 1 liter of water). Pickled ready-made tomatoes are stored in a cold place.

Vegetables stuffed with herbs

Green tomatoes can be stuffed deliciously and then fermented. Add greens as minced meat, garlic, juicy carrots. For the pungency of taste, hot peppers are often used. The ingredients for the filling are recommended to be chopped with a blender. Tomatoes with a piquant taste can be obtained if the vegetables are not peeled from the seeds. The following products will be needed for a bucket of pickles:

  • green tomatoes - about 4 kg;
  • juicy carrots - 600 g;
  • sweet pepper - 1.2 kg is enough;
  • garlic - 300 g;
  • medium-sized hot peppers - by preference;
  • bunches of parsley and dill - 2 pcs.;
  • water - about 3 liters;
  • salt - 7 large spoons.

Everything necessary ingredients, except for tomatoes, parsley and dill, are chopped in a blender. Greens are finely chopped into pieces... Prepare the stuffed mixture. Tomatoes are carefully cut in half or crosswise, stuffed with chopped vegetables. Put the tomatoes in a large bucket, pour cold brine (7 large tablespoons of salt are dissolved in 3 liters of water). Keep warm for about a week under oppression, and then remove pickled vegetables into the cold. Tomatoes will last well until spring, especially when using hot peppers with horseradish roots laid on top of vegetables.

Canned salting option

Delicious tomatoes are made to taste exactly according to this recipe. Ingredients needed:

  • medium-sized green tomatoes - 1 kg;
  • hot pepper rings - 3 pcs.;
  • salt - 1 large spoon;
  • peeled garlic - 2 large cloves;
  • granulated sugar - 60 g;
  • small sprigs of parsley - 5 pcs.;
  • bay leaf - 1 piece will be enough;
  • bell pepper- 1 PC.;
  • black peppercorns - 6 pcs.;
  • water - about 0.5 liters;
  • vinegar (9% consistency) - 1 large spoon.

Vegetables are sorted out, washed. Banks are poured over with boiling water, dried, peppercorns, parsley, bay leaf are spread on the bottom. The sorted tomatoes are stacked tightly. Bell pepper peeled from seeds, cut into medium strips. When the container is half full of tomatoes, add a little parsley. The voids are filled with strips of pepper. Peeled garlic is placed in jars. Add bitter pepper rings. Fill the containers completely with tomatoes.

Prepare the fill. Boil 0.5 liters of water, dissolve salt, sugar, vinegar in it, let the mixture boil. The cooled marinade is poured into jars, covered with nylon tight lids. Turning the containers over, check if liquid is leaking out. If it is present, be sure to substitute a plate / bowl under the jar, where water will drain during fermentation.

In the room, glass containers are left for 24 hours, then taken out to a cold place. The product will be fully ready in 30 days. Such tomatoes are stored all winter, while they remain crispy and aromatic.

Pickled vegetables, especially green tomatoes, are considered real vitamin snack and the variety of recipes is a great way to make delicious pickles.

In autumn, some of the tomatoes on the bushes have not yet ripened, the approach of cold weather threatens to freeze. Green vegetables can be used for winter preparations. Fans of unusual salting are advised to try instant pickled green tomatoes. The dish turns out to be not only tasty, but also original. An instant snack will become a decoration of any table, and the recipes will be carefully stored by the hostesses and passed on from generation to generation.

How to choose the right tomatoes

Unlike ripe vegetables, which are suitable for pickling, unripe tomatoes must be chosen with great care so as not to provoke intestinal upset. Pay attention to the following indicators:

  • vegetables should be dense and slightly brown; in their absence, you can use small green fruits;
  • so that the tomatoes do not lose their beautiful appearance, it is better to use the "cream" variety, which has a characteristic oblong shape;
  • it is recommended to keep tomatoes of the same type in one jar;
  • you should not ferment multi-colored tomatoes at the same time, as well as combine ripe tomatoes with unripe ones.

Attention! For instant cooking, use tomatoes only with a pre-cut white rod inside.

Its presence contributes to the oxidation of the product, which is why pickled vegetables will ferment or simply acquire a sour-bitter taste.

Ingredients

To pickle instant pickled green tomatoes, you need to prepare the following foods:

  • green tomatoes, correctly selected for pickling;
  • salt;
  • sugar;
  • vinegar;
  • greens;
  • if necessary, onions, bell peppers and other ingredients.

With the introduction of new products, the taste of pickled green tomatoes will change. You should not worry about fast cooking, since the technology does not affect the salting of the products used in the recipe.

Technology and cooking features

Features of quick cooking pickled green tomatoes shown in the photo are as follows:

  • if there is a desire and need to speed up the salting process, it is recommended to cut vegetables into slices;
  • it is impossible to oversalt the tomato - this product takes salt in the required amount, the remaining amount "goes" into the brine, so it may be oversalted;
  • quick-cooked pickled green tomatoes can be stuffed with vegetables and herbs;
  • store salted jars in a cold place;
  • for quick salting you can pierce pickled tomatoes with a fork.

Instant Pickled Green Tomato Recipe

To choose the right option for quick pickling from a green tomato, you need to look at several recipes.

With hot pepper

The most common way to pickle pickled green tomatoes is with hot peppers, which will require the following ingredients:

  • 8 medium sized tomatoes;
  • greens - dill, parsley;
  • 1 pod of hot pepper;
  • no more than 30 peppercorns;
  • bay leaves - no more than 3-4 pieces;
  • 4 cloves of garlic;
  • for brine in a three-liter jar: 1 liter of water, 1 tbsp. l. salt, 2 tbsp. l. Sahara.

Fast brining sequence:

  1. Cut the tomatoes into 2 pieces.
  2. Peel and chop the garlic.
  3. Put garlic (half of the amount used), bay leaves, herbs, peppers and peas on the bottom of the container.
  4. Lay tomatoes on top (as close and tightly as possible to each other).
  5. It is necessary to cook the brine separately by mixing the ingredients (salt, sugar, water). It is enough to boil the liquid for 5 minutes.
  6. The hot brine is poured over the tomatoes, the remaining herbs and garlic are spread on top.
  7. A press is installed on top: green tomatoes are covered with an inverted plate, a jar of water is used as a load.

The workpiece must be covered with gauze and left for a couple of days for salting in a warm place. If pickled green tomatoes are prepared for the winter, use sterilized jars, into which brine is poured over the laid out vegetables. Banks are rolled up and, after cooling completely, they are removed to the cellar or refrigerator.

With garlic and allspice

For cooking sauerkraut you need to prepare the following ingredients:

  • 2 kg of green tomatoes;
  • 2 heads of garlic;
  • 1 red hot pepper;
  • 6-8 bay leaves;
  • 10 pieces. black allspice;
  • 3 carnation buds;
  • a few currant leaves;
  • horseradish leaves;
  • dill and other herbs;
  • salt and sugar - 3 tbsp each l.

Quick preparation of pickled green tomatoes occurs in the sequence:

  1. Wash and peel all vegetables used. Chop each tomato no more than 4 times with a fork, this will help quick cooking, namely, pickling.
  2. Use sterilized jars. Put greens and garlic, horseradish leaves and currants in them.
  3. Cook the brine separately - add sugar and salt to the water, boil and keep on fire for no more than 2-3 minutes.
  4. Put the vegetables used in the jars and cover them with hot brine. Laurel leaves and other ingredients not previously used are spread on top or as boiling water is poured.

Attention! The presented fermented product is not designed for long-term storage.

Fermented tomatoes should be consumed within 2-3 weeks. Otherwise, the vegetables will taste sour and the jar will become cloudy.

With greens

To pickle instant green tomatoes, you need to collect the following ingredients:

  • green tomatoes of the same variety;
  • greens available in the beds - parsley, dill, lettuce;
  • a few bell peppers.

It is important to pay attention to the proportions of the brine cooking - 2 liters of water are poured into the pan, 2 tbsp. l. salt, twice as much sugar, half a glass of vinegar.

The step-by-step sequence of actions is presented below:

  1. Tomatoes must be prepared for pickling - they are cut into slices, if pepper is used, it must be cut into thin strips.
  2. All vegetables are laid out in a saucepan, where salting will be stored for the entire permitted period - no more than 4 days from the date of preparation.
  3. The brine is boiled separately - all the ingredients used in the salting are thrown into the water.
  4. The boiled brine is poured before the vegetables are covered; if desired, you can use additives in the form of peppercorns or red pepper.
  5. The pot is closed and placed in the refrigerator. It will take no more than a day for salting.

After a day, the resulting dish is consumed in its pure form or as an additive to the main meal, for example, to a side dish or meat.

Advice! Can be done fast pickled salad tastier if you add to it chopped onion in half rings and a little vegetable oil.

Such a dish will turn out to be more fragrant with a pleasant aftertaste.

With cherry leaf

The use of cherry leaves adds an unusual flavor and aroma to instant pickled green tomatoes. In order to make the presented dish, you must prepare the following ingredients:

  • 1 kg of tomatoes, selected according to the recommendations presented above;
  • 1 liter of water;
  • 2 cloves of garlic;
  • some celery;
  • 2-3 cherry leaves;
  • 1 grape leaf;
  • salt - 3 tbsp. l.

Optionally, you can use additional ingredients enhancing the flavor by adding bell pepper or chili. But it is better not to do this, since the flavor obtained from the cherry leaves will "suffer".

Cooking sequence:

  1. It is necessary to prepare the jars - put them for sterilization in any available and convenient way.
  2. The vegetables are washed, removed too soft and spoiled, cut into slices.
  3. Leaves and spices and used herbs are placed on the bottom in sterilized jars.
  4. Tomatoes are carefully laid out, garlic is added, you can use peppercorns.
  5. The brine is pre-boiled - salt is added to the water and brought to a boil.
  6. The decomposed tomatoes are poured with boiling water and rolled up with pre-sterilized lids.

The jars are turned over and left to cool completely. After that, you need to transfer the jars to the refrigerator or cellar. Consume Instant Pickled Green Tomatoes this recipe can be done in 1-2 weeks.

Terms and conditions of storage

You can store fermented preparations for the winter for a long time - up to six months or more, if the necessary conditions are met:

  • The quality of rolling is checked without fail. The lid must not allow air to pass through, otherwise the brine will become cloudy and unusable, and mold will appear on the surface.
  • You can not put jars with blanks for the winter in a hot or even warm form in the cellar or take them into the refrigerator. It is recommended to keep the salting done in the kitchen for 2-3 days.
  • The cellar should not have a subzero temperature. Valid values: +5 degrees. At temperatures below 0 degrees, pickled pickles will freeze and become unusable, and cans may also burst.

Only if all conditions are met can the shelf life be extended to a year.

Important! Do not use pickled pickles with mold on the surface.

Otherwise, you can provoke an intestinal or stomach upset, as well as face serious poisoning.

Conclusion

Instant pickled green tomatoes are a popular pickle. It is actively used by housewives who are accustomed to adding new dishes and preparations to the diet. Compliance with the cooking technology will provide the family with delicious pickles for the whole winter. You can learn more about recipes for pickled tomatoes from the video: