Pickled green tomatoes with garlic and herbs in a pan or bucket: how to make the preparation, including without rolling it into jars? Russian farmer

If you are using a bucket

The number of green tomatoes depends on the volume of the bucket. Tomatoes can be different, but it is not recommended to ferment them at once, as they will turn out to different degrees of salinity. The riper the tomato, the faster it salts out . Therefore, before fermentation, vegetables need to be sorted according to their state of ripeness.

ATTENTION : Red tomatoes are the softest after fermentation. Brown ones are more elastic. Green ones are the hardest.

It is very important that the tomatoes are whole, without dents or rot . Otherwise, the taste will be spoiled and the vegetables will not be stored for long. Tomatoes must be washed well. To make them better salted, each tomato can be pierced with a fork in several places.

Unprocessed green tomatoes should not be eaten. They contain a toxic substance called solanine, which causes poisoning.

How to choose and prepare green tomatoes correctly

The best option for pickling unripe tomatoes is to use brown or slightly yellowed vegetables. There should be no signs of disease or pest damage. Vegetables are discarded when purchased or in the garden, removing tomatoes with mechanical damage.

After selection, the tomatoes are soaked in salted water, changing the water several times. They are then washed again under running water, removing dirt and mucus after soaking. If a recipe calls for green tomatoes, it is not recommended to add red or slightly underripe ones.

Important! You can make changes to recipes yourself, adding or removing unwanted flavors or spices, but the main ingredients must be taken in the proportions specified in the recipe.

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

vegetables should be dense and slightly brown; if they are not available, you can use small green fruits;
To prevent tomatoes from losing 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 different colored tomatoes at the same time, or combine ripe ones with unripe ones.

Attention! For quick cooking, use tomatoes only with a pre-cut white core located inside.

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

We suggest you familiarize yourself with How to propagate codiaum at home

What kind of container should I cook in?

Pickled vegetables were traditionally prepared in oak barrels . But in modern times, barrels can be replaced with an enamel pan, bucket or glass jars. The taste of green tomatoes will not become any worse.

The main thing is to properly prepare the selected container. A wooden barrel is filled with water. After a few hours, the wood walls swell. If there are small cracks in them, they tighten. Next, the barrel is treated with an alkaline solution.

Metal utensils are washed with a special product and doused with boiling water . Glass jars are sterilized.

Recommended volume

The volume of the bucket or pan for fermentation will depend on the number of green tomatoes. Usually, housewives try to ferment as much salty delicacy as possible, which means that the appropriate container must be chosen.

TIP : If there is nowhere to store the container or there is no goal to ferment a lot of tomatoes, then a bucket or pan of 5 liters or more will do. You shouldn’t take less, as there won’t be room for all the ingredients to fit.

What is pickling?

It is important to follow several rules here:

When buying vegetables, you should not save money and buy low-quality raw materials.
For cooking, a minimal set of flavors and spices is used - this will preserve the main taste of the dish, adding hints of spices to it.
Before cooking, vegetables and herbs are thoroughly washed under running water.

Particular attention is paid to the container in which pickles will be prepared for the winter. Before placing vegetables, wash them thoroughly without using soap or detergents. For this it is better to use mustard powder and soda. Then you need to scald all surfaces of the barrel with boiling water or sterilize the jars before sealing.
The brine is prepared using a cold or hot method, regardless of the preparation method, it must completely fill the container and vegetables, preventing air from entering.
Unripe tomatoes may be bitter. To prevent green tomatoes from becoming bitter, they are pre-soaked in salted water, changing the liquid after a few hours.

Pickling is one of the ways to preserve vegetable products. This is a special type of homemade preparation that allows you to store pickled vegetables for a long time. Also, pickling is considered the most ancient method of canning. It gained its popularity in the twentieth century, when seasonal products stored for the winter were the main food.

Recipes

Pickled green tomatoes

To ferment green tomatoes you will need:

8 kilograms of unripe green tomatoes;
two heads of garlic;
dill in umbrellas (10 pieces);
5 pieces of bell pepper;
3 large onions;
20 peas each of black and allspice;
10 pieces each of horseradish leaves and bay leaves;
currant and cherry leaves;
a glass of salt;
0.5 cups sugar;
5 liters of water;
12 liter bucket.

Preparation:

Peeled onions are cut into half rings.
The garlic is peeled, but the cloves remain intact.
The stalk of the bell pepper is cut out and the seeds are shaken out.
Spices and tomatoes are laid out in layers in a prepared container. First comes a layer of spices:
Bulgarian pepper;
garlic;
dill;
bay leaves;
horseradish;
currant and cherry leaves;
peppercorns.
Then the tomatoes are placed.
So you need to alternate to the edges of the bucket. IMPORTANT : No need to skimp on spices, especially currant and cherry leaves. This affects the taste of pickled tomatoes.

For the brine you will need half a bucket of chilled boiled water, a glass of salt and half a glass of sugar. The tomatoes are filled with brine, and the bucket itself is covered with gauze so that mold can be removed. The gauze is changed as needed. A plate with a weight is placed on a bucket of tomatoes . After all the preparations, the bucket is lowered into the cellar or taken out onto the balcony.

Watch a video about pickling green tomatoes in a plastic bucket (barrel):

Tomatoes stuffed with garlic and herbs

We'll tell you how to ferment tomatoes with garlic and herbs without seaming.

For cooking you need:

4-5 kilograms of green tomatoes;
red pepper in pods (5 pieces);
a bunch of fresh parsley, dill and celery;
head of garlic;
salt.

Preparation:

Washed vegetables are cut into a cross to the middle.
The greens are washed in cold water and chopped.
The seeds and core of the pepper are removed.
Peeled garlic is passed through a press.
All components are mixed and salted.
The prepared fruits are stuffed with the prepared mixture.
Then they are laid out in a saucepan and covered with a lid.
The dishes are left for two weeks in a warm place.

Watch a video about preparing green tomatoes stuffed with herbs and garlic:

Useful properties of pickled tomatoes

Green tomatoes are a low-calorie product: only 23 kcal/100 g. Unripe fruits contain useful microelements:

unsaturated fatty acids Omega-3 and Omega-6;
alimentary fiber;
potassium;
copper;
vitamin C (23.4 mg/100 g – 26% of the daily value).

But it is important to consider that you cannot just eat green tomatoes, since they contain a lot of solanine, a glycoalkaloid that can cause dangerous food poisoning. The concentration varies depending on the variety and degree of ripeness in the range of 9-32 mg/100 g. It is dangerous for an adult to consume more than 200 mg of this substance at a time (a little more than 0.5 kg of unripe fruits). Lethal dose – 400 mg.

In ripe tomatoes, the concentration of solanine is incomparably lower - only 0.7 mg/100 g. In such quantities, the substance is beneficial for the functioning of the heart and blood vessels. But it's not just the sun that makes solanine safe. During the process of heat treatment and prolonged soaking in salt water (fermentation), the substance is destroyed. This is why pickled green tomatoes are so healthy, because they retain all the valuable microelements and almost none of the harmful ones remain.

Thanks to pickling, green tomatoes provide great benefits to the entire body:

During the fermentation process, the product is saturated with lactic acid, which easily breaks down fiber, and this is an excellent aid to digestion.
Lactic acid bacteria help improve metabolism and intestinal microflora.
By adding spices, the already rich vitamin composition only improves.
The acidic product can lower blood sugar, which is valuable in a number of diets.

Stuffed tomatoes

Recipes vary, but this one is distinguished by its originality and amazing taste of the finished product. Now we’ll learn how to prepare stuffed green tomatoes for the winter.

To make the filling you will need the following products:

unripe tomatoes (three kilograms);
bell 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).

Preparing these tomatoes will taste similar 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. Afterwards, the vegetables must be placed in jars. We make the brine in the usual way and fill the prepared jars with it, screw on the lids and take it to a cold place.

This fermentation of tomatoes in jars for the winter is optimal, and to make the preparations last longer, put an aspirin tablet in each jar.

Instant pickled green tomatoes recipe

To choose the appropriate option for quick pickling of green tomatoes, you need to look at several recipes.

With hot pepper

The most common way to pickle pickled green tomatoes is with the addition of hot pepper, which requires 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.

We suggest you read How to grow eggplant seedlings at home

Quick brining sequence:

Tomatoes must be cut into 2 parts.
Peel and chop the garlic.
Place garlic (half the amount used), bay leaves, herbs, peppers and peppercorns at the bottom of the container.
Place tomatoes on top (as close and dense to each other as possible).
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.
Hot brine is poured onto the tomatoes, and the remaining herbs and garlic are placed on top.
A press is placed on top: green tomatoes are covered with an inverted plate, and a jar of water is used as a load.

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

To prepare a fermented dish, 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 buds of cloves;
several currant leaves;
horseradish leaves;
dill and other greens;
salt and sugar - 3 tbsp. l.

Quick preparation of pickled green tomatoes occurs in the following sequence:

Wash and peel all vegetables used. Prick each tomato with a fork no more than 4 times; this will help with quick cooking, namely pickling.
Use sterilized jars. Place herbs and garlic, horseradish and currant leaves in them.
Boil the brine separately - add sugar and salt to the water, boil and keep on fire for no more than 2-3 minutes.
Place the used vegetables in jars and pour hot brine over them. Lay bay leaves and other ingredients not previously used 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 acquire a sour taste and the jar will become cloudy.

With greens

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

green tomatoes of one variety;
greens available in the beds - parsley, dill, lettuce;
several bell peppers.

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

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

Tomatoes need to be prepared for pickling - they are cut into slices; if pepper is used, it must be cut into thin strips.
All vegetables are placed in a pan, where the pickling will be stored for the entire permitted period - no more than 4 days from the date of preparation.
Separately, cook the brine - throw all the ingredients used in the pickling into the water.
The boiled brine is poured until the vegetables are covered; if desired, you can use additives in the form of peppercorns or red pepper.
Close the pan and put it in the refrigerator. Salting will take no more than a day.

We invite you to familiarize yourself with Decor made from decorative pebbles for the garden and home

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

Advice! You can make a quick pickled salad tastier if you add onion cut into half rings and a little vegetable oil.

This dish will be more aromatic with a pleasant aftertaste.

With cherry leaf

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

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

If desired, you can use additional ingredients to enhance the taste by adding bell pepper or chili. But it’s better not to do this, since the flavor obtained from the cherry leaves will “suffer.”

Cooking sequence:

It is necessary to prepare the jars - put them for sterilization in any accessible and convenient way.
Vegetables are washed, those that are too soft and spoiled are removed, and cut into slices.
Leaves, spices and used herbs are placed on the bottom of sterilized jars.
Carefully lay out the tomatoes, add garlic, you can use peppercorns.
Pre-cook the brine - add salt to the water and bring it to a boil.
Boiling water is poured over the arranged tomatoes and rolled up with pre-sterilized lids.

Turn the jars over and leave until completely cool. Afterwards, you need to transfer the jars to the refrigerator or cellar. You can use instant pickled green tomatoes according to this recipe in 1–2 weeks.

Soaked tomatoes. Best snack of August

No duplicates found

Two three-liter glass jars hold exactly 3 kg of tomatoes - large “cream”. Well... plus/minus a couple of grand.

You also need a “broom” for salting. The composition of a broom is always a thing in itself. It is created by market grandmothers, always in different ways, but always very well. The broom includes horseradish leaves, branches of cherries, currants, dill along with seeds, and sometimes fennel.

Whole green tomatoes pickled with mustard

I want to tell you how to make pickled green tomatoes at home. It is better to prepare this snack in 3 liter jars.

Products per bottle:

2 kilograms of tomatoes
head of young garlic
green dill bush
3 dessert spoons rock salt
the same amount of mustard and fine sugar

Treat the washed bottle with steam. Wash the green tomatoes and place them on a towel. Peel the garlic.

Place herbs, garlic, and whole tomatoes in a glass container. Add salt, mustard and sugar.

Fill the fruits with cold water. Place the filled container in a deep bowl; during fermentation, the brine will collect in the container and not spread over the table.

Preservation should be kept warm for five days. Then we close the bottle with vegetables with a nylon lid and put it in the refrigerator. In two weeks the tomatoes will be finger-licking good.

Terms and conditions of storage

Fermented preparations for the winter can be stored for a long time - up to six months or more, if the necessary conditions are met :

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

Important! You should not eat pickled pickles with mold on the surface.

Otherwise, you can provoke intestinal or stomach upset , and also face serious poisoning.