Friday, October 6, 2017
A variety of recipes that use green tomatoes are very popular at the end of the season. And no wonder, because sometimes not all vegetables have time to fully ripen, and few know what to do with them. Today I will tell and show you how to pickle (make sour) green tomatoes in a cold way. It will turn out a truly fabulous snack, which will be appreciated by everyone.
My love for salted tomatoes (green, not red - I don’t like them, by the way) began in childhood. In the recipe for pickled cucumbers, I told you about my kindergarten gastronomic memories, so I couldn't help but share the recipe for salted green tomatoes.
A bit of theory before you begin the process of preparation. Pouring (salting) is a method of preserving products that is biochemical in nature. In the process of souring (for example, the same cucumbers or tomatoes), lactic fermentation occurs, as a result of which a certain amount of a natural preservative, lactic acid, accumulates. It is she who gives ready-made fermented (salted) products with unique taste.
In addition to a fairly strong salt solution and natural flavorings (fresh herbs, spices) in the recipe for pickled green tomatoes, there are no other additives. In particular, I’m talking about sugar and vinegar, which some chefs like to use - these are the ingredients of the marinade, that is, they are suitable for preparing pickled tomatoes, and not salted ones.
Cooking steps by step with a photo:
For the preparation of salted (pickled) green tomatoes we need the green tomatoes themselves, as well as drinking water and salt for brine. As an aromatic additive, I suggest using black currant leaves and horseradish, dill umbrellas, parsley, garlic, mustard seeds and coriander.
Since I will squeeze tomatoes in small quantities, I will have enough capacity of about 3 liters. Greens are very carefully washed in cold water, and with a large garlic head remove the top layer of dry skin. Just break the head so that the teeth are separated from each other - they do not need to be cleaned. We put half the greens and garlic on the bottom of the dish.
Green (or brown) tomatoes are carefully washed, tearing off the stem. We pin each vegetable with a fork from the side of the tail fastening, so we will help the brine to get inside the fruit faster.
We put tomatoes prepared in this way into a container on top of fragrant greens. Try to always put the largest fruits on the bottom, closing them with smaller ones.
Top we add the second half of cloves of fresh garlic and a couple of clove buds (no longer worth it, as this is a very strong spice). Pour on a teaspoon of mustard seeds and coriander.
We close the green tomatoes with the second half of the greenery: black currant leaves and horseradish, dill umbrellas and parsley.
Next, prepare the brine. To do this, take 1 liter of cold non-boiled drinking water and dissolve 2.5 tablespoons (without a slide) of salt in it. Regarding water: ideally, it is advisable to take a spring or well well, but even flowing from a tap (if it is of good quality) is suitable for city dwellers. In any case, I dial directly from the tap. Now, about salt: small or large - it does not matter. The main thing is that the salt was not iodized - it is completely unsuitable for conservation. In this case, there is a high probability of spoilage of the billet and the appearance of an unpleasant taste in salted green tomatoes. Basically, there is always information on the salt pack whether it is possible to use the product for preservation.
Fill the prepared vegetables with herbs and spices with cold salt water: one liter is just enough to completely cover 1 kilogram of green tomatoes with flavored additives.
Then I cover the tomatoes with a flat plate, on which I put a jar with seaming, thus creating a load (opp). Due to this, the tomatoes will be completely covered with brine and will begin to be evenly sour. The process of pickling / salting of our tomatoes has gone - we hide the dishes somewhere in a secluded corner away from the sun and light. For the first 2 days we don’t break the construction, but on the third day we just remove the jar - only the plate, which is quite enough to keep the contents of the dishes up above the brine level, will remain a load. We leave tomatoes at room temperature for a total of 3 weeks, during which a variety of things will happen to a future snack. For example, the day on the fifth pickle and everything in it will not smell very nice (for me personally, this smell is comparable to vomiting, sorry). But after another four days, "amber" will gradually change: the same notes of salty tomatoes, which are familiar to many lovers since childhood, will begin to slip in it.
In addition, the color of the tomatoes will change: the saturation of the color will disappear, giving way to pallor. It will be possible to judge whether the salted green tomatoes are ready for use only after tasting. So, I personally recommend trying the results of my culinary creativity no earlier than three weeks (.) Pickles. However, it should be noted that time may vary depending on temperature conditions, the size of the fruit, the volume of the workpiece, etc. When salted green tomatoes are sour, we move them to a cooler place (in my case, a refrigerator), where we store them until we eat them. The most tasty (personally for me) salted green tomatoes are obtained somewhere in a month from the beginning of their preparation.
Rough, zaboristye, vigorous, sour-salted green tomatoes - this is an excellent snack to any table. I really hope that this year I have not been late with the recipe and you will definitely need it. Cook on health, friends, and enjoy your meal!
Recipe for salting green tomatoes without vinegar
This method of cooking is suitable for those who love hard tomatoes. They are very juicy, tasty and crispy. Perfectly used as a snack to the table, and for cutting into salads. Let us consider in more detail how to pickle green tomatoes in a cold way.
- cold boiled water 8 l,
- 400-500 gr. salt.
- green tomatoes - 11-12 kg.,
- bay leaf - 15 sheets,
- sugar - 250 gr.,
- mint leaves, dill and parsley - 350 gr,
- ground black pepper - 2 tbsp,
- fresh leaves of cherry, red or black currant - 150-200 gr.
How to pickle green tomatoes in a cold way:
Thanks to this recipe, tomatoes are quite solid. Therefore, if you give preference to soft fruits, then before salting, you need to boil in water for about two or three minutes.
- Wash and clean vegetables.
- In the prepared container or barrel to lay at the bottom of all the spices.
- On top of the spices should be a layer of densely laid fruit, on top of which again the spices. This procedure is maintained until full use of all products.
- Do not forget to sprinkle all the sugar and slightly shake the container to evenly distribute all seasonings.
- Top with brine.
- Cover the container with a tight lid so that it does not open.
It is necessary to store as salted beets in a cool place for 1.5 - 2 months.
This recipe for pickled green tomatoes turns out to be unusual and amazingly tasty. Especially like kids. And adults will be delighted. The finished dish gets a mild and savory taste. Excellent treat to the table at any time of the year. Salting green tomatoes in a cold way is the easiest way to make green fruit.
- green tomatoes 10 kg,
- cherry leaves - 200 gr.,
- allspice - 10-15 gr,
- ground cinnamon - 1 tsp,
- red tomatoes (you can use tomato paste) 4 kg,
- sugar - 3.5 kg.
How to pickle green tomatoes - recipe in detail:
- At the bottom of a wooden or glass container to put a few currant leaves.
- Cover leaves with pepper and cinnamon.
- Take the green fruits of tomatoes, wash well and lay tightly on the finished surface.
- Top with sugar. Alternate these layers to the top level of the container, leaving room for fermentation. Therefore, it is necessary to use a container for cooking with a volume that is significantly larger than the volume of products.
- Upon reaching the desired level, on the top layer of vegetables tightly put currant leaves.
- The finished composition pour tomato paste with sugar.
- Cover with a lid, pinned tightly to the prepared dish.
In a couple of days you can enjoy the delicacy. Store in a cool place, preferably in the refrigerator. Now you know how to pickle green tomatoes quickly, enjoy your home with delicious tomatoes.
Recipe for salting green tomatoes "A Thicket of Happiness"
This dish is appreciated by vegetable mixers. A special combination of vegetables gives a rich, spicy, slightly sour taste that causes appetite after the first sample. Ideal for appetizers with meat and fish. Contains, like salted swine, a whole storehouse of vitamins and a variety of taste. Shelf life up to two years.
- Wash products thoroughly.
- Cut the fruit in cross section into halves.
- Spoon remove the entire core.
- Put vegetables, ground in a meat grinder, tightly inside each half.
- Prepare sterilized jars.
- Fold the tomatoes without squeezing each other so that the whole vegetable mixture stays inside.
- Roll up the lid.
Store in a cool dry place.
Recipe for green tomatoes for the winter salting as lecho
The simple technology of cooking lecho and excellent taste has gained popularity among many nations. The method of preparation of this dish from the green unripe fruit of tomatoes is rare. But after the sensation of excellent taste, this method of preparation will occupy one of the first places in the way of pickling this favorite vegetable. The highlight in this recipe is precisely the presence of sour - sweet taste of green tomatoes.
Salad "Winter Garden"
The dish turns out very beautiful and tasty. Because of the bright colors perfectly decorate your table for the new year. When cooking salad rely on your taste. For lovers of sweet and sour taste, we leave everything in the proportions indicated in the recipe below. If you want to reduce the acidity of the tomatoes, you can add a couple of tablespoons of sugar.
How to pickle green tomatoes in jars
An unusual recipe for salting with cinnamon will appeal to those who love the spicy smell of this beautiful spice. Tomatoes cooked according to this recipe will be very tasty and fragrant. Tomatoes are soft and tender. If desired, this recipe can be diluted with any spice to your taste, adding spice in a volume of not more than 1/2 tsp. The recipe is simple and easy to prepare.
How to salt green tomatoes:
- Wash the tomatoes well.
- Put them in sterilized jars.
- We pour boiling water into each jar and leave it for half an hour. Next, you need to drain the water.
- Repeat the procedure two more times. In the end, after the third pouring water you need to boil again and add salt, cinnamon and bay leaf.
- 7-8 minutes on medium heat boil this brine.
- Ready pickle pour tomatoes in banks and roll up.
- Be sure to put in an inverted state before cooling.
Unusual recipe adjika
Green tomatoes how to pickle you ask? Try to make adjika. Due to the extraordinary composition of all the components, the adjika is very spicy with a delicious rich aroma and delicate sweet-sour taste with a small sparkle. As a seasoning for meat, fish and any side dish, you can improve the flavor of any dishes. If desired, add pickled parsley.
- Wash all products.
- Cut tomatoes into pieces.
- Salt the tomatoes and put in a dark place for 6-7 hours in a separate container for the disappearance of excess bitterness.
- Drain the resulting juice in tomatoes.
- Grind vegetables with a meat grinder: quince, sweet pepper, onion, zucchini, eggplant, garlic.
- Mix well the resulting vegetable mixture.
- Cook the mixture on the fire for an hour, stirring constantly.
- Squeeze garlic through the garlic press and add to the mixture.
- Finely chop all the greens and hot peppers.
- Add pepper with greens to vegetables.
- We continue to cook all the vegetables for another hour.
- Add sugar, vegetable oil and salt.
- We give the finished mixture to boil on the fire 2-3 times.
- Adjika is ready. We pour it into ready sterilized cans. Roll up.
Dish after it cools down ready to eat.
Due to the large number of delicious recipes for cooking green tomatoes, we can not worry about the remnants of our crops of unripe fruits. And not only is the storehouse of vitamins in these vegetables help us to stay healthy for many years.
For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agrarian works, prefers harvesting, but for the sake of it she is ready to regularly weed, pick, pinch, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits are home grown!
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It is believed that some vegetables and fruits (cucumbers, celery, all types of cabbage, peppers, apples) have a "negative caloric content", that is, more calories are consumed during digestion than they are contained. In fact, the digestive process consumes only 10-20% of the calories obtained with food.
It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. The flowers are supposed to be torn by hands, tearing off the rough stalks. Dried collected flowers and herbs, scattering in a thin layer, in a cool room at natural temperature without access to direct sunlight.
One of the most convenient methods for harvesting a grown crop of vegetables, fruits and berries is freezing. Some believe that freezing leads to the loss of the nutritional and beneficial properties of herbal products. As a result of the research, scientists found that the reduction in nutritional value during freezing is practically absent.
Oklahoma farmer Karl Burns developed an unusual variety of multi-colored corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved by the long-term selection of the most colored ordinary varieties and their crossing.
In Australia, scientists have begun experiments on cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their extinction. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.
Humus - rotted manure or bird droppings. It is prepared this way: manure is piled up in a pile or a pile, interbedded with sawdust, peat and garden soil. Burt covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). Fertilizer "ripens" within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.
Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. In terms of properties and appearance, they are very similar, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic debris of the most diverse origin (food spoiled from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more accessible.
“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) also need shelter, as well as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without cover they freeze out. The sellers' beliefs that strawberries are “frost-resistant”, “winter-hardy”, “endures frosts up to −35”, etc. - are deceit. Gardeners should keep in mind that no one has yet been able to change the root system of strawberries.
From varietal tomatoes, you can get "your" seeds for sowing the next year (if you really liked the variety). And with hybrid it is useless to do it: the seeds will be obtained, but they will carry the hereditary material of the wrong plant from which it was taken, but of its many “ancestors”.
Prepare green tomatoes. Tears to tear off, wash tomatoes.
Prepare greens, garlic and hot peppers.
In a clean jar at the bottom put a little green, then green tomatoes, then again greens, chopped garlic and hot pepper, if you use it. I added a small piece of hot pepper, without seeds (seeds give a special bitterness and sharpness). And thus fill the entire jar.
Top cover the tomatoes with dill and herbs.
Prepare the pickle. To do this, pour cold water in a bowl, add salt, stir well, so that the salt dissolves and the sediment remains at the bottom, and when the water has settled (after 2 minutes), gently pour it into a jar with tomatoes.
Water to pour so much that the tomatoes were completely covered with water.
Take a tight plastic cap, heat it in hot water and put it on the jar.
Salted green tomatoes are ready and can be stored for storage until winter. These tomatoes should be stored in a cool place (cellar or refrigerator). After 30 days, the tomatoes will be ready to eat.
(!) Who does not have the ability to store these tomatoes in a cool place, can preserve these tomatoes with the help of a two-fill brine. Boil the brine, pour it hot into the jars with tomatoes, after 15 minutes, add the brine to the pan, boil again, pour the boiling brine into the jars and immediately screw the lids, turn the jars upside down and remove them for storage as they cool. Tomatoes prepared in this way can be stored at room temperature.