Recipe: pickled green tomatoes. Pickled Green Tomatoes: Instant Recipes

Pickled green tomatoes like in a store in Soviet time- This is a recipe that not everyone knows and knows how to cook. In principle, it is not as difficult as it seems, the main thing is to give the tomatoes time to ferment well: they are cooked differently. I still remember that pickled green tomatoes were sold in vegetable shops. They were so delicious that there was a huge queue. Sometimes I was lucky and we managed to buy them. Then I found out the exact recipe for cooking, and now that the past times have sunk into oblivion, I still start cooking pickled tomatoes. Maybe someone will need my recipe. If there are lovers of pickled snacks, then look, study and cook as soon as possible.





- 1 kg of green tomatoes,
- half a hot chili pepper
- fresh dill,
- 2 bay leaves,
- 2-3 cloves of garlic,
- 7-8 peas of black pepper,
- 1 tables. l. salt,
- 1 tables. l. sugar without a slide,
- 1.5 liters of water for the marinade.

Recipe with photo step by step:

Wash the tomatoes, pierce with a toothpick in one or more places. Place in an enamel bowl. A glass container is also perfect, as the glass does not oxidize and does not spoil the vegetables.




Boil water, then cool slightly until warm. Pour salt, sugar, put dill sprigs, finely chopped garlic, chili peppers, black allspice peas and bay leaves in the same place. Mix everything so that the bulk is completely dissolved in the marinade. Now the marinade has completely cooled down and you can continue cooking.




Pour marinade over green tomatoes. The marinade should be completely cool and at room temperature.




We cover the pan with a lid and leave it in the room for 2 days for fermentation and fermentation. After two days (a small foam and bubbles will appear on the surface of the tomato), we put it in the cellar or in the refrigerator for another 4-5 days.






When the fermentation time is up, you will see that the marinade has become cloudy, and the tomatoes have become softer. I deliberately did not put oppression on the tomatoes so that they retain not only a pleasant appearance and did not shrink, but remained juicy inside. You can, of course, press down the tomatoes with oppression, but their shape will become wrinkled and not so attractive. Thanks to the fact that they made punctures with a toothpick, the tomatoes fermented very well inside. In Soviet times, tomatoes were always squeezed and shriveled, but my taste and store-bought tomatoes are no different.




We serve pickled tomatoes to the table as a snack and not only. Those who tried such tomatoes in stores during the Soviet era will be overcome by nostalgia for the past. Now take the recipe into service. Bon Appetite!!
You will probably still be interested

Pickled green tomatoes are everyone's favorite pickle. Snack can be prepared in a variety of ways. Consider a few interesting recipes pickled 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 "beauties". Having prepared a dozen jars, you can feed your family for several months delicious dish. How to prepare green tomatoes for the winter? Consider the most popular recipes.

Easy Pickled Tomato Recipe

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 in the bottom of the prepared container.
3. Carefully fill the jar with tomatoes to the brim.
4. Sprinkle a measured amount of sugar and salt on top.
5. Then throw in pepper and bay leaf, then pour clean water.
6. Close the jars with lids and leave them indoors for five days.
7. At the end of the time, the blanks must be removed to the cellar.

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

How to pickle tomatoes

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

Ingredients:

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

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

Cooking method:

1. First, choose firm, undamaged tomatoes, wash them.
2. In a saucepan (you can sour tomatoes in a bucket), leave all the greens and spices to the bottom.
3. Carefully fold the tomatoes, sprinkle greens 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 with it.
5. Lastly, add the horseradish leaves.
6. Close the pan with a flat plate on which you need to put the weight. 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 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).

The preparation of these tomatoes will be similar in taste to barrel preparations: the tomatoes will not be sour or bitter, the taste will be amazing.

The cooking method is quite simple. First you need to process all the ingredients for the filling in a meat grinder. Next, the tomatoes are cut and stuffed with a vegetable mixture. After the vegetables must be laid in jars. We make the brine in the usual way and fill it with prepared jars, twist 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 green tomato recipe has been passed down from generation to generation. The preparation is very nutritious, but it takes a minimum of time to cook. Such tomatoes are obtained in jars as barrel ones.

Ingredients:

• unripe tomatoes - 1 kilogram;
• celery - 150 grams;
• 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. Peppers are cut and peeled, cut into rings.
3. Water is poured into a saucepan, brought to a boil, put celery, parsley, boil for seven minutes, after which the greens are taken out and allowed to cool. The required amount of salt is added to the prepared broth.
4. Put tomatoes in jars, close the gaps with celery branches and other greens. Top filled containers with cooled brine, fix the lids and put 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.

Pickle tomatoes in buckets - it will be much more convenient. Take greens and vegetables, wash. Peel garlic with onion. It is necessary to finely chop the greens. Make an incision in the tomatoes, pass all the greens through a meat grinder, then stuff the tomatoes with the resulting mixture. When everything is ready, you can carefully shift the tomatoes into a bucket. If some greenery remains, it is recommended to sprinkle vegetables with it, and then you can pour it with ready-made brine and close it with a flat plate. The last thing to do is to put a heavy object on the "lid". In two weeks, the tomatoes will be ready.

When the season for harvesting vegetables begins, every housewife is looking for ways to save as much as possible. useful properties. There is an opinion that the most correct preparation is fermentation. Previously, this was the only way vegetables were prepared for the winter.

In the article, we will consider several ways how to do it in a saucepan, their useful properties. Try to find your own version of the workpiece.

The benefits of pickled tomatoes

To date, it has been scientifically proven that such a blank produces many useful properties. When vegetables ferment, they release lactic acid. It breaks down fiber, and due to this, the body digests products better.
Bacteria that are formed at the time of fermentation become fermented. The stomach and intestines work better, as they are saturated with microflora. There is an opinion that pickled vegetables are much healthier than store-bought yogurt. Vitamins are completely preserved, unlike conservation, which must be boiled.

Thanks to the strengthening of the immune system, blood sugar becomes lower, digestion improves. The brine also has many useful properties. It helps the body to heal. It is also useful to wipe the skin and face with brine, as wrinkles are smoothed out, the human body is rejuvenated. Of course, nothing will happen after the first time, you need to do rubbing for at least two weeks to achieve a result.

cold pickled tomatoes recipe

This is a simple, tasty and affordable snack. Supermarkets offer a variety of pickled vegetables. However, I want my own, homely and useful. Each hostess does it in her own way. pickled tomatoes in a saucepan.

To prepare food:

Medium tomatoes - 1 kg 700 g;
. garlic - 5 cloves;
. horseradish - 1 sheet;
. dill umbrella - 1 pc.;
. cherry and currant leaves - 1 pc.;
. vinegar - 20 ml;
. salt - 45 g;
. sugar - 15 g.

Ingredients are listed for one three-liter pan. To cook pickled tomatoes in a saucepan, first wash the vegetables thoroughly. Lay them on a towel, then wipe them dry. In the place where the stalk is located, you need to make a puncture.

Put the horseradish and dill in the bottom of the pan. Now tightly fill the container with tomatoes. The recipe says the approximate number of vegetables: it all depends on the size. A three-liter pot may need 1 kg 700 g. However, if the tomatoes are larger, smaller ones will fit and vice versa. Fill tightly, but this does not mean that you need to press down the vegetables.

Pour sugar and salt into the pan, pour the tomatoes with cold purified (filtered) water. At all simple recipe pickled tomatoes in a bowl. You can improvise with spices and choose what suits you.

Pickled tomatoes with mustard in a saucepan

These are pickles. The ingredients are taken based on a three-liter pan. For cooking you will need:

Tomatoes - 1 kg 700 g;
. dill - 20-25 g;
. lavrushka - 3 sheets;
. currant leaf - 2 pcs.;
. cherry leaf - 2 pcs.

For the marinade, prepare:

Salt - 20 g;
. black pepper (peas) - 5 pcs.;
. sugar - 37 g or 2.5 tbsp. l.;
. dry mustard - 20 g;
. water - 1 l.

For such salting, it is necessary to take slightly unripe tomatoes. Vegetables choose unspoiled, that is, without dents and cracks.

Pack the tomatoes tightly into the pot. First you need to put tomatoes on the bottom, then the leaves of parsley, currant and cherry. Then put the tomatoes back in.

Now prepare the brine. Boil water, then put salt, pepper and sugar in it. It will boil for 5 minutes, then pour the mustard and stir the brine until everything is dissolved. Remove from heat and let marinade cool.

When the brine has reached room temperature, then you can pour vegetables over it and put it in the refrigerator. It turned out very tasty pickled tomatoes in a saucepan. These vegetables give a spicy taste.

Pickled dry tomatoes

This recipe is liked by many housewives. It's fast and uncomplicated. However, the appearance of tomatoes is unpresentable, so they will not fit the festive table. But pickled tomatoes for the winter in a saucepan in a dry way are very tasty.

For cooking, you will need ingredients for a three-liter pan:

Tomatoes - 1 kg 700 g;
. salt - 1 kg;
. horseradish - 2-3 sheets;
. dill - 3 umbrellas;
. cherry leaves - 6 pcs.;
. currant leaves - 6 pcs.

Pickled tomatoes in a dry pot are delicious and great for a snack. Wash the vegetables thoroughly and make small incisions near the stalk with a toothpick.

Put horseradish, dill umbrellas, cherry and currant leaves in a saucepan at the bottom. Then pack in the tomatoes. Sprinkle fruits with salt. Now cover the vegetables with horseradish.

When you prepare the fruits, put a press for oppression on top. Leave the cooked tomatoes warm for 24 hours. Then you can put them in the refrigerator. Pickled tomatoes in a saucepan in a dry way are ready. This method allows you to save a lot of useful substances.

Grandma's Pickled Tomatoes Recipe

No matter how you pickle the vegetables, there is an opinion that the old preparations are the most delicious and proven. To prepare them, you need to take 10 liters of water, 1 kg of sugar, 400 g of salt, 1 tsp. ground red pepper, currant leaves - about 15 pieces, and vinegar essence. Take about 1 kg 700 g of tomatoes for one three-liter jar. It all depends on their size. Also prepare horseradish. It is needed in order for the vegetables to remain firmer.

First, prepare the marinade. Put salt, currant leaves, sugar, red pepper into the water, put on fire to boil. After the brine has cooled to room temperature, pour vinegar essence into the marinade. You can improvise with spices at your discretion.

In the old days, vinegar was used very rarely, so vegetables fermented for much longer. Therefore, we add it for faster cooking. Now take the pan and put horseradish on the bottom. You can add dill, mustard or something else. See to your liking. However, you do not need to put a lot of spices, because busting will ruin your pickles.

Pour the tomatoes with ready-made cold brine and send them to the cold. In this way, pickled tomatoes for the winter in a saucepan are stored for at least two years. However, only if the vegetables are thoroughly washed.

Pickled green tomatoes in a bowl

This recipe is original and spicy. Try to cook not only red ones, but also green tomatoes. They are perfect for a festive table or a second course.

To make pickled green tomatoes in a saucepan, prepare the following ingredients:

Dill - 100 g;
. sugar - 20 g;
. currant and cherry leaves - 4 leaves each;
. pepper (peas) - 14 pcs.;
. salt - 30 g;
. tomatoes - 1 kg 700 g per three liters.

Prepare the brine: dissolve sugar and salt in a liter of water, add spices, boil. Then leave to cool. Meanwhile, soak vegetables in boiled (cold) water for 30 minutes. Then scald them with boiling water and put them tightly in a pan.
Tomatoes pre-pierce or cut near the stalk. This is necessary so that they do not burst.

Then fill them with cold marinade. Cover with a lid and put in the refrigerator, cellar or on the balcony. pickled in a saucepan are ready. Do not forget to pierce the vegetables, as the presentable appearance of the fruit depends on this.

Cooks recommend choosing only hard tomatoes for pickling. In vegetables, it is not the water content that matters, but the meatiness. Therefore, the "cream" variety is perfect. Be sure to sort them by size. If they are the same, then they will ferment evenly.

If you take overripe tomatoes, then after salting you get vegetable porridge, not vegetables. Regardless of which vegetables you take (green or red), they should be firm. Take colorful tomatoes. On the festive table they look great.

You can improvise with spices and seasonings. In addition to garlic or dill, you can try spicy herbs that are combined with tomatoes (savory, tarragon, rosemary, celery). With such varieties of spices original recipe pickled tomatoes in a bowl.

Have you tried pickled green tomatoes? To taste, they resemble barrel ones, which are sold in supermarkets. In mid-autumn, unripe tomatoes can be bought in the markets and cooked from them. delicious preparations for the winter. Green tomatoes can be pickled, stuffed with herbs, carrots, garlic, canned with slices, prepared various salads, snacks. Very tasty caviar is obtained from these vegetables. Well, now we will tell you how to ferment green tomatoes. This process is long, but the result is worth it.

Ingredients

• green tomatoes- 2 kg
• Cherry leaf - 15 pcs.
• sweet pea pepper- 10 pieces.
• Dill umbrella - 5 pcs.
• Parsley - 1 bunch
• Hot pepper - to taste
• Horseradish leaf - 3 pcs.
• Mustard seeds - 1 tbsp
• Bay leaf - 3 pcs.
• Garlic - 2 heads
• Water - 1 l
• Salt - 3.5 tbsp.

Information