How to keep pickled tomatoes in a warm apartment. Pickled tomatoes in a bucket. How to cook pickled tomatoes

There is a wide range of recipes that make delicious preparations. For example, you can cook pickled tomatoes - this appetizer is salted in a jar, pan or barrel using cold or hot pickle. Depending on the recipe, the preparation of red or green vegetables is fermented from a day to several weeks. Tomatoes can be consumed immediately after cooking or left for the winter.

How to pickle tomatoes

A delicious, fragrant snack has many cooking options, you just need to choose a recipe and follow it clearly. You can pickle unripe and ripe vegetables, cream is ideal for sourdough (such fruits are elastic and dense). Pickled tomatoes have a lot useful substances: in the process of fermentation, lactic acid is formed, it can break down fiber, so that the body absorbs food better. In addition to this, lactic acid bacteria have a positive effect on the functioning of the stomach, intestines.

Before fermenting green tomatoes or red fruits, you need to familiarize yourself with some rules. Here are a few useful tips to prepare a delicious salty snack:

1. It is best to use red (but not brown) or green fruits for fermentation, medium in size, unspoiled, dense and fleshy. Inside there should not be a white rod, wormholes.
2. To make the appetizer more saturated, spicy taste, it is worth piercing each fruit with a toothpick or making small cuts.
3. You can use different dishes for salting: glass containers, a saucepan, a deep bowl, a plastic bucket or a barrel.
4. For the preparation of salted tomatoes, cherry, currant, oak leaves are used (to give strength), horseradish leaves (from mold), allspice and/or hot peppers, mustard (sharpness). More taste qualities enhance dill, basil, parsley, cloves.
5. Ready pickled tomatoes are recommended to be stored no more than 7-8 months in a cold place.

Food preparation

Before proceeding to culinary process, you need to prepare the ingredients. Green or red fruits should be checked for integrity and strength. Then the selected vegetables are thoroughly washed, the stalks are removed from them. You can ferment them whole or cut into halves, quarters. Depending on the recipe, other products are prepared: for example, someone prefers to add a little bell pepper or cucumbers (seeds are removed from peppers, “butts” are cut off from cucumbers). The greens are washed, the garlic is peeled, chopped or used whole.

Pickled Tomato Recipe

There are many ways to make pickled tomatoes. You can salt them different utensils, use immediately when ready or leave for the winter. There are recipes with cold or hot brine, with or without vinegar. Garlic, spices, seasonings, herbs and other additives that improve the taste are added to vegetables. Green or red fruits are fermented: whole, in pieces or stuffed.

Green tomatoes in a bowl

• Time: 40 minutes (+ 3 days of sourdough).
• Calorie content of the dish: 32 kcal per 100 grams.
• Purpose: preparation.
• Cuisine: Russian.
• Difficulty: medium.

The first way to prepare a fragrant, savory snack is a recipe for pickled green tomatoes in a saucepan. If you follow all the subtleties of the salting procedure, then they turn out crispy and juicy.. Garlic, sugar, currant leaves and dill in umbrellas are used to enhance the taste of the perfect snack. The products described below are enough for three liters of workpiece.

Ingredients:

• green fruits - 1 kg;
• salt - 4 tbsp. spoons;
• apple cider vinegar - 15 ml;
• garlic - 2 pcs.;
• sugar - 1 tbsp. l.;
• currant leaves - 4 pcs.;
• dill umbrellas - 5 pieces.

Cooking method:

1. Rinse the vegetables thoroughly, make a few punctures in each with a toothpick.
2. Take a clean, dry pan for three liters. Put currant leaves, umbrellas on the bottom.
3. Lay the main ingredient tightly on top. Put a few cloves of peeled garlic on each layer.
4. Dissolve sugar, vinegar and salt in boiled water at room temperature.
5. Pour the contents of the pan with the resulting marinade. Send to the refrigerator or cellar for 3 days.
6. Sometimes tomatoes take longer to ferment, you need to try.

Pickled green tomatoes stuffed

• Time: about an hour (+ 4 days).
• Servings: 4-8 persons.
• Calorie content of the dish: 32 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

Some housewives prefer to make pickled green tomatoes in a barrel or bucket. sharp stuffed vegetables prepared according to this recipe is a universal snack for all occasions, it can be included in the daily menu or delight guests with a salty treat. pickled tomatoes match perfectly with fried potatoes or cutlets.

Ingredients:

• garlic - 4 heads;
• green tomatoes - 5 kg;
• water - 5 l;
• salt - 400 g;
• parsley and dill (fresh) - 2 bunches each;
• cherry leaves, currants - 5 pcs.;
• tarragon - 2 tbsp. l.;
• black peppercorns - to taste.

Cooking method:

1. Remove ponytails from fruits, rinse with water. Each cut across, but not completely.
2. Peel the garlic, chop it under a press or on a coarse grater. Combine spicy gruel with chopped herbs.
3. Stuff the tomatoes with garlic mixture (1 teaspoon each).
4. Put in a plastic bucket, interspersed with cherry leaves, currants, black pepper.
5. Boil water, add salt, mix well, remove from the stove and cool.
6. Pour the ingredients with brine so that the liquid completely covers them.
7. Cover with a lid on top, press down with a press (for example, a jar of water).
8. Cook pickled green tomatoes in a bucket for four days at room temperature. Then the workpiece is stored in the refrigerator.

Pickled in jars for the winter

• Time: about an hour (+ a month).
• Servings: 5-8 persons.
• Calorie content of the dish: 23 kcal.
• Purpose: preparation.
• Cuisine: Russian.
• Difficulty: medium.

When you want to diversify winter preparations, then this recipe with a photo comes to the rescue. Pickled green tomatoes for the winter (it is better to take cream) will be the perfect addition to lunch or dinner, they just melt in your mouth. savory dish has an unusual aftertaste and appetizing aroma. The products indicated in the recipe are enough for 6 liters.

Ingredients:

• green cream - 2 kg;
• salt (without iodine) - 120 g;
• garlic - 1 pc.;
• bay leaf - 4 pcs.;
• allspice - 5 peas;
• cloves - 5 pcs.;
• black peppercorns - 20 pcs.:
• parsley - a bunch;
• horseradish and currant leaves, dill seeds - to taste.

Cooking method:

1. Parsley must be washed, chopped, mixed.
2. Black and allspice, lavrushka, dill seeds, cloves and a quarter of the greens are laid out in two three-liter jars.
3. Marinade for fermentation is made from boiled water (0.5 l) and salt.
4. Put the cream in a glass container, alternating it with cloves of unpeeled garlic.
5. Place the remains of currant leaves, horseradish on top.
6. Pour the products with hot brine to the top, close with polyethylene lids, turn upside down.
7. For three days, the fruits must be kept in the room, and after the start of the fermentation process, put the jars in the cold.
8. Fragrant, pickled tomatoes for the winter will be ready in a month.

fast food

• Time: hour (+ day).
• Servings: 2-3 persons.
• Calorie content of the dish: 37 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

If there is a need to urgently cook something tasty for the arrival of guests, then pickled stuffed tomatoes fast food perfect for this purpose. It takes about a day to sunbathe.. Ripe (but not overripe) fruits, garlic, more fresh herbs, honey, spices and seasonings are useful for harvesting. A spicy, original snack will definitely be appreciated.

Ingredients:

• red fruits - 1.5 kg;
• garlic - 6 cloves;
• fresh parsley, cilantro, basil - 200 g.

For marinade:

• Apple vinegar(9%) - 5 tbsp. l.;
• honey - 3 tbsp. l.;
• water - liter;
• hot pepper - 5 pcs.;
• coriander seeds - 1 tsp;
• lavrushka - 2 pcs.;
• salt - 2.5 tbsp. l.;
• allspice - 10 pieces.

Cooking method:

1. Wash the vegetables well and dry with a towel.
2. Cut the tomatoes lengthwise, not reaching the end of 1 cm.
3. Rinse greens, finely chop.
4. Grind the garlic under a press or cut with a knife. Connect with greens.
5. Fill each red fruit with the resulting mixture. Pour into a jar or bowl.
6. Make a hot marinade from all the indicated products (except honey). Cool the liquid a little, dissolve honey in it.
7. Pour the future snack with cooled brine, leave at room temperature overnight.
8. Put in the refrigerator in the morning. Pickled fruits will be ready in 15-20 hours.

With garlic and herbs

• Time: 40 minutes (+ 2 weeks).
• Servings: 2-3 persons.
• Calorie content of the dish: 22 kcal.
• Purpose: preparation.
• Cuisine: Russian.
• Difficulty: medium.

It is very easy to diversify a standard daily meal by serving salted tomatoes with greens and garlic to the table. They ferment them in a three-liter glass jar or other convenient container. To make the taste of the workpiece as saturated as possible, cherry leaves, currants, dill inflorescences, fresh parsley, as well as your favorite seasonings, spices, and herbs are added to the fruits.

Ingredients:

• garlic - 4 cloves;
• cream - 2000 g;
• parsley - a bunch;
• salt - 50 g;
• blackcurrant leaves, cherries - 3 pcs.;
• water - 1.3 liters;
• dill inflorescences - 1 piece.

Cooking method:

1. Wash the tomatoes, remove the stalks.
2. Peel the garlic, finely chop with a knife. Rinse greens with water.
3. Put parsley sprigs, garlic, currant and cherry leaves, dill umbrella on the bottom of the pan.
4. Place cream on top.
5. Mix water with salt, pour the contents of the pan with brine.
6. Put under oppression and send to the refrigerator.
7. Appetizing pickled tomatoes can be tasted after 2 weeks.

with mustard

• Time: half an hour (plus 2 days).
• Servings: 2-3 persons.
• Calorie content of the dish: 38 kcal.
• Purpose: preparation.
• Cuisine: Russian.
• Difficulty: medium.

The next preparation option is cold sourdough with mustard. There is enough food for a 3 liter pot. For the recipe, it is recommended to choose slightly unripe tomatoes, preferably cream varieties. The fermentation process takes 30-40 minutes to prepare and two days to get the result. If everything is done according to the recipe, then you get a snack just “you will lick your fingers”.

Ingredients:

• currant leaves - 3 pcs.;
• ripe cream - 2 kg;
• bay leaf - 3-4 pieces;
• fresh dill - 1 bunch.

• water - liter;
• salt - 1 tbsp. l.;
• mustard powder- 20 g;
• peppercorns - 6 pcs.;
• sugar - 60 g.

Cooking method:

1. For fermentation, take a saucepan (3 l). Put a part of the washed cream inside, on top - currant leaves, lavrushka. Then - the remaining fruits.
2. Make a marinade. Bring water to a boil, add salt, sugar and pepper. Boil for five minutes, add mustard, stirring the brine. Cool to room temperature.
3. Pour vegetables with marinade, put in a cold place.
4. Salting lasts two days.

• Time: 40 minutes (+ 2 weeks).
• Number of servings: 3-6 persons.
• Calorie content of the dish: 180 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

Tomatoes in a cold marinade are fermented for a couple of weeks, but it's worth it. The result is incredibly tasty, juicy, fragrant dish. Experts advise taking vegetables of similar size and maturity for pickling, because this factor affects the duration of the fermentation process. If you want a very sharp impression, then you can add chili peppers to the tomatoes.

Ingredients:

• parsley, dill - 2 bunches each;
• sugar - 50 g;
• water - 1.5 l;
• red cream - 2 kg;
• chili pepper - a pod;
• salt - 120 g;
• mustard seeds - 50 g;
• dill inflorescences - 4 pcs.;
• allspice - 10 pieces.

Cooking method:

1. Rinse greens and dill umbrellas, dry.
2. Coarsely chop the dill, parsley, put half on the bottom of the jar (3 l). Chop the chili slices, put on top.
3. Add cream, and then add mustard seeds, allspice.
4. Boil water, dilute sugar and salt in it. Cool down.
5. Put the rest of the greens in the bottle, pour everything with brine.
6. Cover the container with a plate on which you need to put a small load.
7. Sour the snack for 6 days at room temperature, and then another week in a cold place.

without vinegar

• Time: half an hour (+ 3 weeks).
• Servings: 6-8 persons.
• Calorie content of the dish: 28 kcal.
• Purpose: preparation.
• Cuisine: Russian.
• Difficulty: medium.

Most salted tomato recipes include vinegar, but you can make a delicious preparation without using it. The ingredients are based on five liters (pot or bucket). The variety for salting should be dense, without cracks, and small in size. If you stick to the recipe, then after 3 weeks you can try a savory, fragrant snack.

Ingredients:

• garlic - 6 cloves;
• salt - 5 tbsp. l.;
• red fruits - 5 kg;
• leaves and root of horseradish, cherries and currants, parsley;
• dry mustard - 3 tbsp. l.;
• hot pepper - 1 piece.

Cooking method:

1. Peel the garlic cloves, cut into slices. Pepper and greens crumble with a knife.
2. Wash the tomatoes thoroughly.
3. Put garlic, horseradish root, greens, hot pepper in a plastic bucket.
4. Place red fruits on top.
5. Make a fermentation marinade from water and salt.
6. Pour the contents of the bucket with brine, sprinkle with mustard. Cover with a plate, top with a towel. Send to a warm place.
7. Sour 7 days in a warm place.
8. Put the bucket in the refrigerator for another three weeks.

With horseradish

• Time: half an hour (+ 6 days).
• Servings: 4-6 persons.
• Calorie content of the dish: 23 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

A simple option that requires a minimum of products is pickled red tomatoes with horseradish. This product is often used for salting, because it gives a spicy taste and a very appetizing aroma to the workpiece. You will also need fresh or dried herbs, a little garlic, currant leaves. Spicy pickled tomatoes will be ready in a week.

Ingredients:

• red cream - 4 kg;
• dill inflorescences, leaves + horseradish root;
• currant leaves - 4 pcs.;
• water;
• rock salt - 150 g;
• parsley, celery (greens).

Cooking method:

1. Wash vegetables, leaves and herbs.
2. Peel the horseradish root, chop into slices.
3. In clean jars (3 l), put sprigs of greens, several slices of horseradish root.
4. Spread the cream to the top in layers, alternating with parsley, dill.
5. Dissolve the salt in warm water, strain the marinade.
6. Pour the vegetables "up to the stop". Cover jars with lids, keep warm.
7. Salted fragrant fruits can be eaten in a week.
8. Keep refrigerated.

Georgian tomato recipe

• Time: 1 hour 40 minutes (+ 10 days).
• Servings: 8-10 persons.
• Calorie content of the dish: 38 kcal.
• Purpose: preparation.
• Cuisine: Georgian.
• Difficulty: medium.

Delicious, mouth-watering, spicy Georgian-style tomatoes are a pickled preparation that cannot be underestimated. Elastic green tomatoes are stuffed with spices, herbs and poured with marinade. If you need to keep the snack until the winter, then when the fermentation is over, it is filled to the brim with brine and covered with lids. The preparation in Georgian is salted for 10 days.

Ingredients:

• green cream - 10 kg;
• garlic - 1 kg;
• lavrushka - 6 pcs.;
• celery stalks - 1.5 kg;
• salt - 700 g;
• parsley - 100 g;
• capsicum hot pepper - 100 g;
• water - 10 l.

Cooking method:

1. Remove the seeds from the pepper, chop it with a knife. Mix with chopped garlic, herbs, celery stalks.
2. Slice the tomatoes along the sides to the middle. Stuff them with a sharp mass. Arrange in jars in layers, alternating with parsley, seasonings.
3. Boil water, dissolve salt in it. Cool the marinade.
4. Pour the brine into jars, put the green tomatoes under pressure.
5. Sour in the room for 3 days, and then place in a cool place.
6. Cook 10-12 days.

The secrets of cooking delicious tomatoes pickled in a barrel

If you want to ferment green or red tomatoes in a plastic or wooden barrel, then you need to know all the nuances of this process. Here are some helpful tips for making real, delicious vegetables:

1. For home fermentation, it is better to use medium-sized containers (10-20 liters).
2. Before putting the ingredients inside, the barrel must be well treated with warm water and soda, and then rinsed thoroughly.
3. You can ferment tomatoes of any level of ripeness, but green fruits or those that have reached initial ripeness are considered the best option (you can take slightly unripe ones).
4. The optimum temperature for fermentation in a barrel is from 15 to 24 °C.
5. To get a tasty, mouth-watering result, the vegetables are laid out in a container tightly, but carefully. Each layer is interspersed with spices to enhance the flavor and protect the pickled tomatoes from mold.
6. Pour the fruits with cold strained marinade, cover with a cloth napkin and a circle of wood (should be the same diameter as the barrel). On top is oppression.

Video

Traditional pickled tomatoes for the winter - with garlic, mustard, currant leaves. Great recipes!

In Russia, everything that is fermented has long been fermented - cabbage, cucumbers, tomatoes. You can ferment and red tomatoes, and brown, and green. Ideally, each in its own jar, but you can put it in one large layer. Green at the bottom - they will ferment longer than the rest. Then brown, but on top - red. A jar is needed with a volume of 5-7 liters, in a three-liter one there will be nowhere to turn around. As an option, ferment green and brown tomatoes in a large jar, and for red ones, allocate a separate jar with a smaller volume.

• tomatoes (red, brown and green) - 4 kg;
• horseradish root - 8-10 cm;
• dill (greens and umbrellas);
• garlic - 2 large heads;
• table salt - at the rate of 70 grams per liter of water;
• black currant leaves;
• horseradish leaves;
• celery - greens;
• parsley - 1 bunch;
• pure water.

To prepare pickled tomatoes in jars, first wash the tomatoes, sort them according to the degree of maturity. We clean the root of horseradish. Wash all greens cold water, shake off the water.

Peel two large heads of garlic. If the cloves are very large, cut into 2-4 parts. Horseradish root cut into plates.

Wash the jar thoroughly. At the bottom we put 2-3 leaves of black currant, garlic cloves, 2-3 plates of horseradish root. Add dill (greens and umbrellas), celery, a few sprigs of parsley.

We lay green tomatoes on the bottom of the jar in 2-3 layers. You can take cream tomatoes or ordinary round tomatoes - at your discretion.

We lay the tomatoes with a layer of greenery (as on the bottom), throw garlic and horseradish into the jar. The next layers are made from brown tomatoes.

Again, cover the tomatoes with a layer of greens. The remaining space in the jar is filled with red tomatoes. We do not compact, but we try to lay all the layers so that there is very little space between the tomatoes. On top we put sprigs of dill, various greens, horseradish, garlic.

Now you need to prepare the saline solution. It is very difficult to determine how much it will need, so it is better to do it in portions. For example, two liters. Pour two liters of water into a saucepan or bowl, heat slightly. We throw 140 grams of ordinary coarse salt (table or rock), stir until the salt crystals are completely dissolved. Sediment will collect at the bottom of the dish, so drain the solution very carefully or filter it through gauze.

Pour the strained solution over the tomatoes to the very top so that they are completely covered. If the solution is small, make another portion (per liter of water or two). We cover the jar with tomatoes with a lid (not tightly) and leave it warm for 5-7 days. After about 1-2 days, the brine will begin to ferment, become cloudy - this means that the fermentation process has begun. It is necessary to keep pickled tomatoes in jars warm for another 3-5 days and then rearrange them on a cool balcony or put them in the refrigerator. There the fermentation process will continue. Red tomatoes will be fully prepared in 12-14 days. Brown and green ones will ferment longer, about a month.

You can start trying red tomatoes in 10 days, they will already taste good. But if you endure the prescribed two weeks, and follow the fermentation technology, you will get just an overeating!

On a note. It is advisable to take red tomatoes for pickling that are not ripe so that they are dense. If you ferment cream tomatoes, they can be kept warm for 1-2 days longer than round tomatoes. Pay attention to salt - only non-iodized coarse salt (ordinary table salt) is suitable for pickling, fine salt or iodized salt is not used for pickling.

Recipe 2, step by step: pickled tomatoes in jars

• Tomato (medium size) - 3 kg
• Petiole celery - 1 bunch.
• Garlic (head) - 1 pc.
• Dill (or 2 tablespoons dill seeds) - 1 bunch.
• Salt (per 1 liter of water) - 2 tbsp. l.
• Sugar (per 1 liter of water) - 2 tbsp. l.

Prepare celery, dill and garlic. In India, there is a problem with dill umbrellas, so you have to bring seeds for pickling from Moscow or use, as in this case, just dill greens.

We cut off the tops of the celery with greens, and cut the petioles into pieces about 10 cm long.

Dill can be laid whole, can be cut.

We take tomatoes, wash, wipe dry.

And now the know-how: in order for the tomatoes to be salted in 3 days, it is necessary to cut out the place where the stalk was attached to each. It's easy and doesn't take much time.

We cut it out carefully so that the hole is not too large, otherwise the fruit will spread when pouring boiling water. Previously, for beauty, I inserted a small clove of garlic into this hole. Now I quit this activity, because it does not affect the taste, and it takes a lot of time.

We divide the garlic into slices and clean.

Take 3 liters of water, bring to a boil, add salt and sugar.

In boiling water, literally for 30 seconds, we throw the celery stalks and immediately take them out with a slotted spoon.

We leave the pan with boiling water on a small fire.

We begin to collect our jar: we put tomatoes, dill, herbs and celery stalks, garlic. Try to put the tomatoes with holes up so that air comes out of them when pouring, preventing the penetration of the brine inside.

We fill it all with brine, which we had on a small fire. Leave about 1 cup of brine in case the tomatoes absorb water, then you will have to add a little the next day.

We leave the jar in a warm room.

I cover the neck with a saucer. In 3 days, the brine will become cloudy, and bubbles will appear on the surface.

What is good about such salting is that you can always try how ready the brine is. As soon as you find it satisfactory in terms of acidity, close the lid (in the sense of just closing, not canning!) And put it in the refrigerator. You can eat in a day.

Although no spices except garlic, dill and celery are used in this recipe, the tomatoes are unusually fragrant and tasty. Bon Appetit!

I gave up pickling tomatoes and cucumbers a long time ago. I am not friends with vinegar, and he does not love me. And with such fermentation in brine, there is only one benefit. Tomatoes are obtained as barrel. In addition, celery stalks are no less tasty than the tomatoes themselves.

Recipe 3: pickled tomatoes in a bucket for the winter

There are different pickled tomatoes for the winter: in a saucepan, a bucket, in jars. If you want to stock up in large quantities, it is very convenient to pickle tomatoes in a plastic bucket for the winter. The taste will turn out like a barrel.

• 8 kg tomato;
• 10 pieces. dill umbrellas;
• 10 pieces. horseradish leaves;
• 20 pcs. black peppercorns;
• 10 pieces. allspice peas;
• 8-10 pcs. bay leaf;
• 1-2 pcs. hot pepper;
• 2 pcs. heads of garlic;
• Currant leaves, cherries - to taste;
• 5 liters of water;
• 1 glass of salt;
• 0.5 cups of sugar.

We take a large bucket (12 l), wash it thoroughly, scald it with boiling water.

Prepare all the ingredients: wash the tomatoes, leaves, peel and cut the garlic, hot peppers.

Cover the bottom of the bucket with the first layer of leaves and spices. Then lay out the tomatoes. Next - again a layer of spices, tomatoes. And so we alternate to the very top.

We heat water in a separate bowl, dissolve sugar and salt in it. Pour the cooled brine over the tomatoes.

We cover with folded gauze, put a plate with a load on top. We keep at room conditions for about a month, then we take it out to the cold. We change gauze from time to time.

We serve tomatoes, pickled in a bucket for the winter, chilled.

Recipe 4: pickled tomatoes with garlic for the winter

A very simple and quick recipe for pickled tomatoes.

• Tomatoes - 10 kg (how much will go)
• Dill inflorescences (umbrellas) - 1 bunch (to taste)
• Garlic - 3 heads (to taste)
• Parsley greens - 1 bunch (to taste)
• For filling 5-6 cans:
• Water - 10 l
• Sugar - 500 g
• Salt - 300 g
• Vinegar 9% - 0.5 l

How to cook pickled tomatoes: Sort the tomatoes, rinse well.

Peel the garlic. Cut into pieces. Wash the herbs well.

Rinse the jars well with soda. Put on the bottom 3 dill umbrellas, 5-6 cloves of garlic, parsley. Fill prepared 3-liter jars with tomatoes.

Boil the brine. To do this, mix all the ingredients in a saucepan, put on fire, bring to a boil. Boil for 5 minutes over medium heat. Cool down.

Pour the filled jars with boiled cold brine, add dill on top of the umbrella.

Close the jars with nylon lids and put pickled tomatoes in the basement or on the bottom shelf of the refrigerator.
Bon Appetit!

Recipe 5: pickled tomatoes with peppers in a saucepan for the winter

recipe how to cook very tasty pickled tomatoes in a saucepan. Recipe for cold cooking with photo. They come out of a barrel, very tasty!!!

• ripe tomatoes - 5 kg;
• bell pepper - 1 kg;
• horseradish leaves;
• black currant leaves;
• umbrellas or dill seeds;
• cherry leaves.

• water - 5 l;
• non-iodized salt - ½ cup (glass 200 ml);
• mustard powder - 2.5 tbsp. l.

Thoroughly wash the container in which we will salt the tomatoes. It can be an enamel pot or a bucket without chips. You can take glass or ceramic dishes, but an aluminum pan is not good. We figured out the container, now we are preparing the greens. We cut the washed horseradish leaves, and if the horseradish leaves are small, then put them whole. We also wash the leaves of cherries and currants, add them to horseradish. You can add dill, parsley, tarragon and other herbs. Garlic is optional.

At the bottom of the pan, covered with spicy herbs, lay out a layer of tomatoes. We take tomatoes for pickling of the same size, with dense pulp.

Then we cover these tomatoes with another part of the greens.

Then you can put bell pepper in the second layer in the pan. We wash the pepper, cut a circle around the stem. Through the cut hole we take out the testicle along with the seeds. We substitute the pepper under running water to wash it inside and remove the remnants of the seeds. Put the pepper in a bowl. If desired, you can not cut out the core with seeds from the fruits of pepper, but pickle the whole pepper.

Pour greens on top of the pepper. Put another layer of tomatoes on the pepper with herbs.

Top the vegetables with the remaining herbs. Now we are preparing the brine. To prepare the brine, we use filtered or well water. According to the recipe, we calculate the amount of salt and dry mustard for the required volume of water. Pour the salt into the water, stir gently until the salt is completely dissolved in the water. Without ceasing to stir the brine, add mustard powder to it according to the recipe. Then pour the tomatoes with bell peppers in brine so that it completely covers the vegetables.

Cover the entire contents of the pan with a clean board or a large flat plate. We put oppression (an incomplete three-liter jar of water), and cover it with gauze on top. Take the pot out to the cold. After a few days, when the vegetables are saturated with brine and settle in the pan, the oppression can be removed. In the cold, tomatoes and peppers will salt for a month or two.

Cold pickled tomatoes in a saucepan are a great addition to second courses.

Recipe 6, simple: delicious tomatoes for the winter (step by step)

Those who have tried pickled tomatoes know perfectly well that such a dish is worthy of the highest praise, even capricious gourmets will appreciate them. True, in order to be able to please relatives with such an appetizer, you will have to work a little, but for those who are not afraid of difficulties, the reward, in the form of praise from loved ones, will not keep you waiting. This tomato recipe has become a favorite in my family.

Tomatoes for such a sourdough must be chosen firm and in no case dented. Tomatoes of the "Cream" variety are best suited, they can be taken both ripe and slightly unripe.

This recipe is convenient in that you can salt the tomatoes in any dish convenient for you, be it a large saucepan, a barrel, or if there is no large enough container, in three-liter jars, as I do, the main rule is a lot of herbs and seasonings, and of course it's a good marinade.

• Tomatoes 3 kg
• Horseradish leaf 1 pc.
• A sprig of celery 1 pc.
• Currant leaf 2 pcs.
• Dill sprig 1 pc.
• Salt 3 table spoon
• Garlic clove 3 pcs.
• Carnation 4 pcs.

Rinse the cans with soda and sterilize after thorough rinsing. Large jars are best steamed over a pot of boiling water or a boiling kettle.

Thoroughly wash the selected 3 kg tomato, remove the stalks.

Now you can start greening, for one three liter jar I take a leaf of horseradish, a couple of leaves of currant and celery, a sprig of dill. They will need to be washed, coarsely chopped and mixed.

At the bottom of each jar, put 1/3 of the cooked greens, one bay leaf, 4 cloves and three cloves of garlic.

Place prepared tomatoes tightly in jars, alternating them with herbs, as shown in the photo.

Then we start preparing the brine. To do this, boil 2 liters of water (for one jar), add three tablespoons of salt to it, stir and cool to room temperature, after which, pour the already prepared brine into the jar to the very top. After, we cover the jars with lids and leave to be at room temperature for 3-4 days, after the time has elapsed, we put them in a cold place.

Literally in 3-4 weeks, the dish will be ready and delicious tomatoes can be tasted by the whole family.

Recipe 7: Pickled Tomatoes with Cold Water (with photo)

• 1.5 kg of tomatoes,
• 1/3 tsp. l. granulated sugar,
• 1 tables. l. salt,
• 4-5 garlic cloves,
• 5-7 pcs. peppercorns,
• 3-4 pcs. bay leaves,
• some dill,
• 20 grams of 9% table vinegar.

Put all the necessary fragrant spices at the bottom of an enameled pan: peeled garlic cloves, bay leaves and peppercorns. We will also send washed dill sprigs there.

Wash the tomatoes and put them in the pan on top of the spices. We take dense tomatoes so that they do not burst during the fermentation process, the appearance will immediately deteriorate in such vegetables.

We fall asleep tomatoes with salt, add a little sugar.

Pour in the vinegar and pour the tomatoes with cold water. We cover with a lid and leave to wander for a day in the room. Then put in the refrigerator for 2 days.

Ready pickled tomatoes will please your whole family. I hope that today's recipe is useful to you, and more than once!

Excellent options for cooking pickled green tomatoes at home - for the winter, with garlic, mustard, pepper. Very tasty!

I want to suggest you try spicy pickled green tomatoes. Tomatoes are very tasty, spicy and unusually fragrant, ready for use after 3 days. You can serve such tomatoes as a snack for strong drinks, you can supplement them with dishes from fried meat, potatoes, etc. I advise you to cook - it is very tasty!

• green tomatoes (you can also brown) - 1.5 kg;
• carrots - 1 pc.;
• Bulgarian sweet pepper - 1 pc.;
• chili pepper - 1 pc.;
• garlic - 1 head;
• dill and parsley - 0.5 bunch each;
• bay leaf - 3-4 pieces;
• water - 1.5 liters;
• coarse salt - 3 tbsp. l.;
• sugar - 1 tbsp. l. (incomplete).

Wash green tomatoes (preferably medium-sized), make cross cuts on top, but not completely.

Peel carrots and garlic, remove seeds from sweet pepper. Cut carrots and peppers into pieces.

Grind carrots, peppers, garlic and chili peppers in a blender.

Add chopped herbs to this mixture.

Mix thoroughly.

Stuff the cut tomatoes with the prepared mixture and place them in a deep pan in layers. Add bay leaf on top.

Prepare the brine: add salt and sugar to the water, bring everything to a boil. Allow the brine to cool slightly (4-5 minutes) and pour over the tomatoes.

Place a small oppression on top of the tomatoes and leave them at room temperature for 3-4 days. After that, delicious, spicy pickled green tomatoes can be served at the table. Store tomatoes in the refrigerator.

Recipe 2: pickled green tomatoes for the winter (with photo)

Pickled green tomatoes are a snack that many people like. At the same time, it is perfect for both a festive dinner and a family snack.

The great advantage of this snack is that it is very easy to prepare at home. Pickled tomatoes in the container in which it is most convenient to do this. In the old days, such tomatoes were often fermented in huge barrels, but in our time, hostesses prefer to do it in pots, in jars or in a bucket. There is not much difference in capacity, so you can pickle green tomatoes where it is convenient.

Very often, tomatoes are fermented with stuffed herbs and garlic, and they are also covered with cabbage according to a quick recipe. Such a dish turns out to be very tasty and healthy due to the fact that vegetables are not exposed to heat treatment. This allows you to save most of the vitamins and useful trace elements that help our body work without failures in the cold season.

The most delicious pickled tomatoes are those that were plucked in their own garden. A quick and easy recipe for their preparation with step-by-step photos will tell you in detail how to cook such an appetizer at home. You can add pepper and mustard if you like. spicy dishes, but do not overdo it so as not to spoil the workpiece for the winter.

• green tomatoes - 500 gr
• dill - 3 umbrellas
• black peppercorns - 8 pcs
• garlic - 4 cloves
• sea ​​salt - 1 tbsp.

Prepare the amount of green tomatoes you need. You can take very small fruits if you want to ferment them whole. Large tomatoes will have to be cut into two or four pieces in order to compactly put them in a jar.

Tear off the stalks, rinse your tomatoes well, and then start cutting the largest fruits into several pieces. Try to use a sharp knife so as not to damage or crush the tomatoes, otherwise they will not be as pleasant to the touch.

Now, start putting all the ingredients you have in a jar pre-washed with soda. Do not tamp the tomatoes, so as not to turn them into porridge. They should lie freely in the jar. Add herbs, seasonings and salt there, as well as garlic cloves.

Pour the contents of the bottle with cold boiled water so that it does not reach the top of the jar by 0.5 - 1 centimeter.

Cover your green tomatoes with a nylon lid and place in a dark, warm place, shaking the jar beforehand to allow the salt and spices to be evenly distributed over the vegetables.

After that, you need to wait four to five days for the brine to ferment and the tomatoes to ferment. After the required time has elapsed, your pickled green tomatoes will be ready to eat.

Recipe 3: Pickled Green Tomatoes in Jars

The recipe for pickled green tomatoes is very simple, while their taste is extraordinary. If you like barrel pickles, then this method of harvesting will appeal to you. Pickled green tomatoes will be ready in two weeks, but if you want to go faster, cook the yellow ones. These tomatoes have a sweeter taste and cook much faster, the recipe is the same.

• Tomatoes green, brown or yellow - 1 kg
• Garlic - 2-3 cloves
• Bulgarian sweet pepper - 1-2 pcs
• Coarse salt - 40 gr
• Dill seeds - a pinch

Harvesting pickled green tomatoes for the winter is one of the most simple ways preparation of pickles. Green tomatoes very often remain in the beds and many are simply thrown away, but they can be cooked from wonderful snack. If you bought unripe tomatoes or just want to treat yourself delicious salty appetizer, you will like this recipe for its simplicity and accessibility.

If you do not have green tomatoes, you can replace them with yellow ones - this variety is very tasty on its own, and it will be even tastier when salted.

It is desirable to take tomatoes whole, not damaged. Put them in a colander and wash well in running water.

In order for the tomatoes to be well salted and become juicy, you need to make a cross-shaped incision with a sharp knife.

Pickled green tomatoes for the winter will be ready faster if they are still pricked with a fork or a toothpick from the side of the stalk.

yellow tomatoes a little softer, so it’s enough just to cut them from above.

Sweet peppers need to be washed, the stalk with seeds removed and cut as small as possible. You can grind the pepper in a meat grinder.

Chop parsley or dill and mix with pepper. If you are using dried dill seeds, they can be poured into jars immediately.

Peel the garlic, divide into cloves and chop finely with a knife or grate.

Pepper and garlic mix and put these vegetable mix into grooves.

Put the tomatoes stuffed with this mixture into jars - it is best to take a liter or enameled pan.

Prepare brine. Add 40 grams of salt per liter of water, mix well and pour tomatoes with this brine. You can heat the brine, then pickled green tomatoes will be ready for use in 10 days. Yellow tomatoes will be ready faster - you can try it in a week.

Pour the tomatoes with brine and put the jars or pan in a warm place. You can leave the workpiece in the kitchen - the temperature should not be lower than room temperature.

After a few days, the tomatoes can be moved to a cooler place.

Salted tomatoes according to this recipe can be served at the table in two weeks, but they will be most delicious in about a month. To keep pickled green tomatoes until the winter, it is advisable to put the jars in the refrigerator or a cool cellar. If you have a balcony, this is also a good place to store homework.

Yellow tomatoes differ from green and red ones in their high content of vitamins and nutrients. Therefore, you can always save a few kilograms of these amazing vegetables if you prepare this magnificent preparation. They can be served at the table as an independent snack. Bon Appetit!

Recipe 4: Pickled Green Tomatoes in a Pot

Pickled green tomatoes like in a store in Soviet time- This is a recipe that not everyone knows and knows how to cook.

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

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.

Recipe 5: Pickled Green Tomatoes with Mustard

I offer a recipe for how you can prepare green tomatoes with mustard in a cold way.

Ingredients:

• green tomatoes - 10 kg,
• garlic - 3-4 heads,
• horseradish leaves,
• Dill,
• mustard - 100 grams,
• cherry leaves.

For brine per bucket of water:

• salt - 1 cup,
• granulated sugar - 2 cups.

After we have prepared all the ingredients we need, we will start cooking tasty preparation. Pour horseradish leaves and dill with water and rinse well. We take out and shake off the remaining water from the greens.

Then we sort the green tomatoes and select the whitened or brown fruits. Rinse them in plenty of cold running water. Let's send the fruits to a fine sieve, mlm is just a colander. Let the water drain.

We wash the container in which our green tomatoes will be salted well. We scald it with boiling water. Then we thickly coat the bottom and walls of the container with the most ordinary mustard.

At the bottom of the barrel or pan lay out a layer of greens (dill, cherry leaves, horseradish leaves). Pack the prepared tomatoes tightly. Sprinkle them with peeled garlic, washed cherry leaves and dill. Let's prepare the brine. To do this, dissolve salt and granulated sugar in cold water. Stir thoroughly until the salt and sugar are completely dissolved. Then fill the container filled with tomatoes with ready-made cold brine. We put a circle with a load on top. We leave the tomatoes at room temperature for about 2-3 days. We wait until the fermentation process begins. Then we transfer the container to a cool place. We take a test.

And now I boldly declare that our preparation for the winter of mustard green tomatoes is ready!

Recipe 6: Garlic Pickled Green Tomatoes

Green tomatoes with herbs and garlic is a very tasty appetizer, which is not to cook in the fall, when green tomatoes appear on the shelves, it’s just a sin! It turns out very spicy, spicy. The taste is really amazing! You can put such an appetizer on an everyday table, or you can also on a festive one. Green tomatoes with herbs and garlic go wonderfully with vodka. True, such tomatoes have a characteristically pronounced garlic smell, so if you are going to work or, say, on a date, it is better not to eat them. In other cases, they are not contraindicated.

The recipe for fermenting green tomatoes stuffed with garlic and herbs is very simple! You just need to prepare the filling, and then stuff the tomatoes with it. Next, green tomatoes should be fermented in a special brine for three to four days. After this time, the appetizer will be ready, and it can be included in your menu.

If you are indifferent to green tomatoes stuffed with herbs and garlic, and if you want to enjoy this wonderful appetizer prepared by yourself, then study first step by step photo their recipe is below. Follow all the instructions exactly, and then soon you will be able to please your household with a very tasty autumn dish.

• green tomatoes - 3 kg
• carrots - 1-2 pieces
• chopped parsley - 3-4 tbsp.
• chopped dill - 3-4 tbsp.
• sweet bell pepper - 1 pc.
• hot pepper - 1 pc.
• horseradish leaves - 1-2 pieces
• bay leaf - 4-5 pieces
• garlic - 10-12 cloves
• edible salt - 2 tbsp. per liter of water
• sugar - ½ tbsp per liter of water

The preparation of snacks begins with the choice of tomatoes. They should have a fairly dense peel, and the fruits themselves should be strong. Tomatoes brought home should be thoroughly washed from all contamination, and then dried with paper towels. Then each fruit must be cut crosswise, but not completely. Tomatoes should not fall apart.

We clean the carrots and wash them thoroughly, and then chop (it is best to grate on a coarse grater). Then we will deal with sweet bell pepper. He needs to remove the stalk and seeds. Then the pepper will need to be cut into small pieces. After that, mix the chopped vegetables.

Grind the hot pepper and garlic, and then mix them.

We thoroughly wash the greens (dill and parsley), dry it, and then chop it.

Shredded greens, garlic, carrots, as well as sweet and hot peppers are mixed in one bowl. We stuff the green tomatoes with the resulting "minced meat". For the brine, dissolve in boiling water the required amount of salt and sugar according to the recipe. Stuffed green tomatoes are placed in a saucepan and shifted with bay leaves and horseradish leaves, and then pour the previously prepared brine.

The brine should completely cover the tomatoes. It is advisable to install some kind of load on top. For example, tomatoes can be covered with a plate, and a one and a half liter jar filled with water can be placed on it.

Soak green tomatoes, stuffed with herbs and garlic, in this state for 3-4 days. And then you can include them in your diet: they will be ready!

Recipe 7, step by step: pickled green tomatoes in a bucket

I bring to your attention the recipe tasty snack! Tomatoes according to this recipe are stored for a long time, but they are so tasty that the whole barrel disappears unnoticed!

• Tomato (5 kg)
• Garlic - to taste
• Hot red pepper - to taste
• Leaf celery - to taste
• Black pepper - to taste
• Bay leaf - to taste
• Dill - to taste
• Salt - to taste

Prepare all ingredients. Wash tomatoes.

Fermentation is one of the oldest methods of food preparation. A few centuries ago, people did not know what refrigerators and greenhouses were. Therefore, they had to stock up on food for the whole year since the summer. In Russia, everything was fermented - cabbage, apples, watermelons, beets, cucumbers, tomatoes. The cellars were filled with barrels of delicious and healthy homemade delicacies. If you want to touch the traditions and please your loved ones with a savory snack, master the recipe for pickled tomatoes.

Medium difficulty

Fermentation is a biochemical method of preservation. The process is based on fermentation, during which carbohydrates are converted into lactic acid. It is this substance that gives the blanks a specific aroma and piquant sourness. But most importantly, lactic acid is a powerful natural preservative that blocks the reproduction of harmful microflora.

8 cooking rules

Pickling is one of the oldest methods of harvesting vegetables. But unfortunately, over the years, fewer housewives resort to it. If you want to please your loved ones with a traditional Russian snack, eight recommendations on how to cook pickled tomatoes at home will come in handy.

1. Choose quality tomatoes. They should be dense, fleshy, without dark spots and mechanical damage. For fermentation, it is better to choose slightly unripe fruits.
2. Protect fruits from cracking. To prevent the peel from bursting, pierce each vegetable with a toothpick. And it will also help the fruits to be salted better.
3. Choose a capacity. If you can't use the barrel, replace it glass jars. If large volumes of product are needed, use enamel pots and buckets.
4. Prepare your container carefully. A jar, bucket or pan should be washed with soda and poured over with boiling water. Wipe the container dry before adding vegetables.
5. Don't skimp on the brine. The liquid should completely cover the vegetables.
6. Protect the product from mold. You can cover the container with a cloth dipped in vodka, or put an aspen rod, peeled of bark, into the brine.
7. Curing temperature. The appetizer should be cooked at a temperature not exceeding 25°C. Otherwise, pathogenic microflora will begin to form in the brine.
8. Observe storage conditions. Pickled tomatoes should be stored at 0-5°C. Under such conditions, the product can stand for up to eight months.

You have the right to experiment with a set of spices and spices, removing some components and adding others. But with regard to salt and sugar, you must strictly adhere to the recipe.

Pickled Tomato Recipes for Every Taste

In Russia, housewives fermented tomatoes in huge barrels so that there would be enough snacks for the whole winter. Now, when the vast majority of people live in cramped city apartments, the task has become somewhat more complicated. Where to get a barrel? Where to store it? Resourceful housewives did not find anything better than sour tomatoes in jars, buckets and pots.

With garlic and herbs

Peculiarities. Spicy lovers will love the recipe for pickled tomatoes with garlic, horseradish and herbs. Bright fresh taste of products will remind you of summer. And hot spices will help the body survive in the fight against colds.

You will need:

• 4 kg of tomatoes;
• horseradish root (about 10 cm);
• two heads of garlic;
• bunch of parsley;
• dill umbrellas (five for each jar);
• salt (70 g per liter of water);
• currant and cherry leaves at your discretion.

Cooking

1. Wash and dry tomatoes. Do the same with greens and berry leaves.
2. Peel the garlic. If the teeth are too large, cut them in half.
3. Peel the horseradish and cut into small plates.
4. Place berry leaves, garlic, horseradish and dill on the bottom of the jars.
5. Place tomatoes on top, layering them with leaves and garlic. Lay them tightly, but try not to press down.
6. Depending on the density of the tomatoes, you will need 2-3 liters of brine. Dissolve the salt in warm water. Strain the liquid through several layers of cheesecloth.
7. Fill jars to the top with brine. Cover the containers with lids, but not tightly.
8. Put in a warm place. If after one or two days the liquid in the container ferments, then the fermentation process has begun. Leave the tomatoes for another five days.
9. Move the jars to the refrigerator or any other cold place. Ripe tomatoes will be ready in two weeks, and green ones in a month.

Tomatoes pickled in jars for the winter are prepared without seaming and without sterilization. Close the finished product tightly with a nylon or metal lid. At the right temperature, the workpiece will stand for a long time, and its taste will only improve over time.

with mustard

Peculiarities. Tomato itself has a bright and rich taste. But even such a fragrant vegetable always wants to give some new shades. Sour tomatoes with mustard for the winter in jars are original snack with a very unique taste. The extra spiciness ensures better product preservation.

You will need:

• 3.5 kg of tomatoes;
• three cloves of garlic;
• 10 g of grated horseradish;
• litere of water;
• 60 g of salt;
• 30 g of mustard powder;
• 20 g honey;
• two umbrellas of dill;
• two bay leaves;
• carnation inflorescence;
• ten grains of coriander;
• eight peas of black pepper;
• five peas of allspice.

Cooking

1. Put spices, garlic, dill and horseradish in a jar at the bottom.
2. Pack in the tomatoes as tightly as possible.
3. Dilute half the mustard, honey and salt with water. Pour marinade over tomatoes.
4. Place gauze or cotton napkin on the container, and sprinkle the remaining mustard on top.
5. Leave the workpiece at room temperature for ten days.
6. Seal the jar with a lid and place in the refrigerator. The product will be ready in a couple of weeks.

If you are worried about the safety of the product, add aspirin. One tablet is enough for a liter jar. The drug will not only kill germs, but also help keep the tomatoes elastic.

in a bucket

Peculiarities. In the old days it was customary to ferment vegetables in large barrels. Unfortunately, in city apartments there are neither barrels nor conditions for their storage. Therefore, if you want to prepare a product in large volumes, use an enameled bucket with a volume of 12 liters. To taste, the appetizer will be as fragrant as a barrel.

You will need:

• 8 kg of tomatoes;
• 5 liters of water;
• a glass of salt;
• half a glass of sugar;
• two heads of garlic;
• ten umbrellas of dill;
• five sweet peppers;
• three bulbs;
• 20 peas of black and allspice;
• ten bay leaves;
• ten horseradish leaves.

Cooking

1. Cut the onion into half rings, and Bell pepper- large straw.
2. At the bottom of the bucket, lay a layer of leaves, spices, onions and peppers. Top with tomatoes. Alternate layers until you fill the bucket.
3. Dissolve dry ingredients in water. Pour the brine over the tomatoes.
4. Cover the bucket with clean cheesecloth and a large plate on top. Put oppression, in the role of which a bottle of water can act. Change gauze periodically.
5. Put the bucket in a cold place. When the brine acquires a pleasant sour taste, you can start tasting.

Always place large and unripe tomatoes at the bottom of the bucket. That way they will dry out better.

stuffed

Peculiarities. Stuffed tomatoes are the best option for snacks. The products are well saturated with each other's tastes, and the brine will give them softness and additional piquancy.

You will need:

• 5 large tomatoes;
• two bell peppers;
• three cloves of garlic;
• bunch of parsley;
• 15 g of salt;
• 50 g of sugar;
• 40 ml of vinegar;
• 0.5 l of water.

Cooking

1. Make cross cuts in each tomato.
2. Finely chop the pepper with herbs and garlic or chop in a blender. Stuff the fruits.
3. Mix water with bulk ingredients and boil.
4. Put the stuffed tomatoes in a bowl, cover with a plate and put oppression. Leave for two days at room temperature.
5. Move the tomatoes to the refrigerator. In a day, the dish will be ready. This product will keep for a week.

Methods for harvesting green fruits

It happens that due to the vagaries of nature, the harvest is in jeopardy. An unexpected cold snap can cause tomatoes to simply refuse to ripen. But do not waste the harvest! You can collect unripe fruits and wait until they reach home. And you can cook pickled green tomatoes for the winter.

Hot

Peculiarities. The main disadvantage of pickled green tomatoes is the cooking time. As a rule, you need to wait at least a week to enjoy a savory snack. For such impatient gourmets, a recipe for instant pickled tomatoes has been invented. The only drawback of such an appetizer is that it can be stored for no more than seven days.

You will need:

• 3 kg of tomatoes;
• a bunch of celery;
• a head of garlic;
• two tablespoons of dill seeds;
• the same amount of salt;
• the same amount of sugar.

Cooking

1. Wash the tomatoes, remove the stalk, and also cut out the place where the fruit attaches to the stalk. This is one of the main conditions for rapid fermentation.
2. Place fruits, garlic cloves, chopped celery and dill in a jar.
3. Boil water, add dry ingredients. Continue heating the liquid until the crystals dissolve.
4. Pour the brine into a jar, cover the container with a plate and leave in a warm place for three days.
5. During this time, the brine should become cloudy and ferment. Try it. If the liquid has acquired a pleasant sour taste, close the jar with a nylon lid and refrigerate.
6. After one or two days, the snack will be ready.

So that when in contact with boiling water, the vegetables do not scatter and become even more fragrant, it is necessary to “fill up” the hole that was formed when the cutting was cut. You can do this with a small piece of garlic.

Cold

Peculiarities. Salting tomatoes in a cold way helps to preserve the structure and benefits of the fruit as much as possible. But it will take at least three weeks to wait for the product to be ready. Pickled tomatoes in a saucepan will be saturated with the aroma of spices and get rid of specific bitterness.

You will need:

• 5 kg of tomatoes;
• 250 g sugar;
• 50 ml of vinegar;
• a bunch of greens (dill, parsley, tarragon);
• ten currant leaves;
• ten cherry leaves;
• a head of garlic;
• salt (70 g per liter of water).

Cooking

1. Place half of the berry leaves and spices on the bottom of the pan.
2. Place the tomatoes in the container. If you like whole tomatoes, make a small cross cut in them. You can also ferment the fruits in halves or pieces.
3. Cover the workpiece with the remaining leaves.
4. Dissolve salt and sugar in water. Strain the liquid and add vinegar.
5. Fill the workpiece with brine and put it under pressure in a cold place. After three weeks, you can start tasting.

Dry

Peculiarities. The dry method does not involve the use of brine. In the process of ripening, the tomatoes themselves will begin to secrete juice, in which they will be salted. The taste of the product is as natural as possible and very spicy.

You will need:

• 4 kg of tomatoes;
• six cloves of garlic;
• four cherry leaves;
• four sheets of horseradish;
• six leaves of cabbage;
• 60 g sugar;
• 20 g salt.

Cooking

1. Wash the tomatoes and remove the stem. Prick each fruit with a toothpick or fork.
2. Dip the cabbage leaves in boiling water for five minutes to soften them.
3. Put the tomatoes in a bucket, layering them with spices and berry leaves. Sprinkle foods with salt and sugar.
4. Top with cabbage.
5. Put the tomatoes under oppression in a cold place for a day.
6. If the fruits let out juice, again put them under oppression and leave for two to three weeks.
7. If there is no juice, you will have to add a brine prepared at the rate of 70 g of salt per liter of water.

Green tomatoes contain a poisonous substance, corned beef, which is neutralized during fermentation. If you still fear for the safety of loved ones, pre-soak the fruits in salt water for seven to eight hours.