Green tomatoes: salted and pickled. Pickled green tomatoes: quick recipes

17.10.2019

Pickling green tomatoes in a saucepan- This is a modern interpretation of salting tomatoes in barrels, which was used even before the advent of glass jars. Nowadays, salting in saucepans and even in aluminum buckets is in demand and popular among housewives, so it is imperative to figure out which recipes to choose.

Pickling green tomatoes in a pan for the winter, with a capacity of up to five liters, is an ideal option for home canning vegetables. In several small saucepans, you can cook tomatoes according to several different recipes, and then, together with your family, choose which recipe produces the most delicious green salted tomatoes. During pickling, a plate (smaller in diameter) and a weight are placed on top, and during storage, the container is closed with a lid, although the tomatoes can be placed in glass jars and stored under nylon lids in a cool room.

First, wash the saucepan with a hot baking soda solution. After scalding it with boiling water, this will eliminate extraneous odors and disinfect, which means you can guarantee the excellent taste of salted tomatoes.

Salted green tomatoes in a saucepan will keep for a season if you place them in a cool room. Many housewives put the already pickled fruits in three-liter jars and store them in a cool place.

Pickling green tomatoes in a saucepan

If you are interested pickling green tomatoes in a saucepan, recipes You can take several types. For every kilo of green tomatoes, take two bunches of greens - dill, parsley, add a little celery, several large horseradish leaves and mint leaves, which will add piquancy and freshness to the pickles. You also need to take hot peppers, several pods to taste, a large head of garlic, four leaves of cherry and black currant, three leaves of grapes.

A large saucepan is best suited for pickling tomatoes; they should be placed in the container tightly, but without pressing, so that they do not crack or become deformed.

If you have fruits of different degrees of maturity, for example, some are completely green and dense, while others have already turned purple and become slightly soft, then pickling can be done with or without spices. The fruits must be selected so that they are not damaged, their surface must be smooth and the flesh elastic.

The fruits that you have selected must be thoroughly washed and the stalks removed. Place a third of the indicated spices in the recipe on the bottom, then tightly pack the vegetables up to half the container. Remember that the taste of salted tomatoes is affected by how tightly you place them in the saucepan; even if you cook according to the same recipe and do not place them tightly, the tomatoes will turn out over-salted.

So, half of the saucepan is filled with vegetables, now we need to put some more spices in the middle, then the rest of the green fruits.

Place herbs on top. And you can make a saline solution, calculating the proportions as follows: about 800 grams of salt (not iodized) for every ten liters of water. But for red tomatoes in this recipe there is a completely different concentration of salt solution: for 10 liters you will need a kilo of salt.

When the saucepan is filled, you need to fill it with strained brine, then put it in a cold place to salt for 15-20 days. Thus, in a maximum of three weeks, you will be able to treat yourself to salted tomatoes with a piquant taste and unsurpassed aroma.

You may notice that mold has appeared on the surface; to avoid this, you need to add a couple of tablespoons of sunflower oil to the saucepan. However, the moldy film will not spoil the taste at all; it is easy to remove.

Pickling green tomatoes in a pan: recipes

So, the simplest one recipe “Pickling green tomatoes” in a saucepan involves several stages of preparation. First, you need to buy vegetables, choosing smooth fruits without damage or rotten areas. They need to be washed several times under running water; some housewives prefer to pour boiling water over them.

The fruits should be placed on a towel so that all excess liquid is absorbed. Now you need to take a large saucepan, pour boiling water over it and put black currant leaves on the bottom, they should cover the bottom well, you can make two layers of them. Then lay the vegetables quite tightly, sprinkling the layers with salt, then come the vegetables, which should be lightly sprinkled with salt, you can add mustard seeds, which will add a special aroma to the pickles. Also, each layer of vegetables should be topped with blackcurrant leaves. Like this, laying tomatoes in layers, you need to fill the entire saucepan. Cover the top layer again with a thick ball of blackcurrant leaves. And now comes the most interesting part of this recipe: the tomato mass, which is prepared by grinding tomatoes in a meat grinder.

You also need to add another half of the total amount of rock salt and mustard seeds to the tomato mass. The saucepan with tomatoes should be placed in a cold basement, it can be equipped for storing various preserves, or it can be better stored there in the refrigerator.

Quickly pickling green tomatoes in a saucepan occurs with the use of various herbs, which can give vegetables a unique taste and aroma, making the pickles even more delicious.

Carefully sorted and washed green tomatoes should be placed in a bucket, rearranging the rows with herbs - you can take thyme, blackcurrant leaves, tarragon, cherry leaves.

When you place vegetables, you need to shake the pan periodically, this way the rows will lie more densely, and your tomatoes will be evenly salted, which means they will be even tastier. Once you fill the bucket, you can add the brine.

For five liters of chilled boiled water you need to take 400 grams of rock salt. Place a wooden circle or plate on top of the saucepan and place a small weight, for example, a bottle of water. After a month and a half, the tomatoes will be ready and can be served at the dinner table, cut into pieces, sprinkled with green onions and seasoned with vegetable oil.

Recipe: Pickling green tomatoes in a saucepan

But it’s better to prepare it in small jars, like other salads, which always turn out aromatic and piquant. But still, there is nothing tastier than pickled tomatoes, which have gained immense popularity in our country. It can be assumed that when tomatoes began to be grown en masse in our country, they came up with an option for fermenting green fruits.

is a popular recipe, but no one bothers to transfer the cooking process to a saucepan. To do this, you need to take two large heads of garlic, parsley and dill, bell pepper (10 large pods), you can add horseradish root and a few pods of hot pepper. The brine is prepared from a glass of coarse salt, two glasses of sugar, five liters of water and two glasses of six percent vinegar.

All of these products must be mixed to prepare the brine, then put it on the fire and bring to a boil. Leave the brine to cool. In this recipe, the tomatoes are not fermented whole, so they need to be cut in half. Additional ingredients must be prepared: first peel, then cut into pieces. They need to be mixed and filled with brine.

The pan with tomatoes should be placed in a cool place. After two days, you can taste your pickled green tomatoes. Thanks to vinegar and garlic, this snack can be stored for a long time; it gradually turns sour, but this only makes it tastier.

The main advantage of fermenting tomatoes in a saucepan is that they are easy to prepare, but they turn out fantastically tasty. The appetizer will complement the lunch and even holiday table.

Quickly pickling green tomatoes in a saucepan

A wide variety of vegetables can be pickled in pots and buckets; this is what is most often done in villages, where pickles are prepared for a large family for the whole winter. We will look at one of the most amazing recipes that combines bell peppers, onions, and carrots. You can even call this a culinary innovation, so this recipe is a must try.

This appetizer will look like stuffed peppers. The whole peculiarity is that the filling will be a mixture of carrots, onions, garlic and green tomatoes. You will need so many ingredients: five kilograms of pepper, the same amount of green fruits, several large heads of garlic (about 300 g), one large carrot and one onion. Also here you will need to prepare the brine separately so that our appetizer can be salted faster. For the marinade you need two glasses of vinegar, the same amount of sugar, the same amount of vegetable oil, two tablespoons of rock salt.

You need to peel the garlic, chop it, for example, you can chop it finely, or you can, as always, crush it in a garlic press. Cut green fruits into small slices. Preparing peppers involves removing the stem with the inner seeds. Then they must be washed under running water.

Pass the tomatoes through a meat grinder, mix with chopped onions and carrots, add garlic. Mix. Stuff each pepper with the green-garlic mixture. Then place them tightly in a saucepan, you can sprinkle with chopped onions and chopped parsley.

In a separate pan, cook the marinade, thoroughly mixing all the ingredients that we indicated. The boiling marinade now needs to be poured into the pan with the peppers and simmer over low heat for about 15 minutes.

Pickling green tomatoes in a pan for the winter

If you choose, you will probably really like them, but they need to be prepared in bottles. Most often, large jars are used for such preservation - two-liter or three-liter jars.

And if we choose not only in a saucepan, but also in aluminum buckets, then we can immediately pickle twice as many vegetables.

The choice of herbs plays one of the main roles in proper pickling, because the aroma of the vegetable after cooking depends on them. Each leaf, be it black currant or cherry, horseradish or thyme, will give its own notes of taste.

In the old days, all pickles and marinades were made and stored in large wooden barrels. It was quite convenient, practical and reliable, because you could prepare a lot of tomatoes for a large family and not be afraid that they would spoil over the winter. Today, it is almost impossible to find such barrels when living in a big city, and why would one family pickle such a huge amount of vegetables? That is why the barrel cooking recipe changed slightly and “transitioned” to the pan version.

Of course, you cannot expect the same effect from enamel cookware as from wood. The fact is that when salted in wooden barrels, vegetables acquired not only a pleasant aroma, but also a better taste. However, the saucepan version of cooking tomatoes has gained no less popularity, so today we will devote this article to it.

In order to pickle tomatoes for the winter, it is recommended to take green fruits (especially if you want to get not only a tasty, but also healthy marinade). Due to the fact that these vegetables are not yet fully ripe, they contain many times more vitamins, and the taste is suitable for pickling. In addition, it is green tomatoes that are combined with pickling spices, which greatly simplifies your work. So, let's start preparing delicious and healthy green tomatoes for the winter.

Since an enamel pan can also be used on the farm, and you do not have the opportunity to leave it in the cellar all winter, we only recommend cooking the tomatoes in it, then transferring them to ordinary jars for storage for a long time. So in addition to the pan, you should also prepare and sterilize several jars well. Of the ingredients, we will need 3 kilograms of fresh green tomatoes, 350 grams of coarse salt, currant, cherry or cherry leaves, a bunch of dill, horseradish root and, of course, black pepper to add spice.

Cooking process:

First, carefully clean the tomatoes, removing the stem, but without cutting them in half. Some housewives also recommend removing the peel so that the finished product is convenient to eat, but this significantly reduces the amount of storage time for tomatoes, so you should still leave the fruits whole.
Place washed cherry and currant leaves on the bottom of the pan, as well as cloves of garlic, cut lengthwise.
We place the tomatoes on the “green pad”, trying to place the large fruits down, otherwise they will simply crush each other.
Between the layers of tomatoes we place sprigs of dill and horseradish root.
Prepare the brine separately by dissolving 350 grams of coarse salt in a liter of water. We wait until it boils and you can pour in the tomatoes.
Lightly compact the finished marinade and place a weight on top. In a week, the tomatoes will be ready to eat.

Bon appetit!

There are many recipes for pickled green tomatoes. They are prepared in different ways: they are salted in jars, pans, buckets, all kinds of ingredients are added, stuffed and much more. Here we offer the simplest and fastest recipes for green pickled tomatoes, pickled tomatoes, in buckets and pans. Salted tomatoes (as opposed to canned ones) are the healthiest. Therefore, even if you don’t know how to ferment tomatoes, or you simply don’t have enough time for canning, you can safely get down to business.

The proposed recipes are quite simple, preparation will be quick, and the result will be a tasty, healthy and pleasant find both in winter and summer.

Will be required:

2 kg of green tomatoes (preferably “cream”);
12 cloves of garlic;
1 red pepper;
2 bay leaves;
allspice and black pepper;
3 buds of cloves;
8 currant leaves;
dill;
horseradish leaves;
salt and sugar (3 tbsp each).

Method of preparation.

This recipe is not suitable for pickling for the winter; it is intended for those who want to get salted tomatoes within a few days. Before cooking, you need to sterilize the jars, only after that we begin the fermentation process. First, wash the vegetables and remove the stems. Prick each tomato 3-4 times with a fork. This is necessary for quick salting. Place dill and horseradish leaves on the bottom. Then peel the garlic and cut the cloves into pieces. Now we make the brine: add salt, sugar, spices to the water. Place tomatoes in a jar and add currant and bay leaves along with them.

Now we just have to wait a few days. The jar should be placed in a cool, dark place. After 4 days, pickled tomatoes can be safely served.

With cherry and grape leaves

Products:

1 kg of tomatoes;
1 liter of cold filtered water;
2 cloves of garlic;
2 grams of celery;
2-3 cherry leaves;
1 grape leaf;
3 tbsp. l. salt.

Cooking method.

This is one of the simplest recipes for pickled green tomatoes. First of all, thoroughly wash and sterilize the jars. Place leaves on the bottom and add spices. Add half of the tomatoes, then put leaves and spices on top of them again. Fill the remaining space with tomatoes. Prepare the brine, pour in the tomatoes. Must be stored in the refrigerator. It will take at least 2 weeks for the tomatoes to be salted. The recipe is also suitable for pickled tomatoes for the winter.

With allspice

Ingredients (per 1 liter):

0.5 kg of fruits;
2 cloves of garlic;
2 bay leaves;
allspice (2 pcs.);
2 tsp each sugar and salt.

Cooking method.

For this recipe, we select hard fruits, wash them and dry them. Peel the garlic and place it on the bottom of the jar. Then put the tomatoes in a jar, add salt and sugar. Add bay leaf, allspice and add cool water.

We close the tomatoes under a nylon lid and leave them to stand indoors for several days.

We put it in a cold place, where the tomatoes can be perfectly stored for six months. Pickled tomatoes will be an excellent winter snack.

Stuffed tomatoes

Necessary products (per 1 liter):

3 kg of tomatoes;
1 bell pepper;
hot pepper (1 pc.);
1-2 carrots;
10-12 cloves of garlic;
dill;
parsley;
bay leaf (4-5 pcs.);
2 horseradish leaves;
2 tbsp. l. salt;
0.5 tbsp. l. Sahara.

Cooking method.

First, you should prepare the container in which you plan to ferment vegetables. In this case, it could be a glass jar or pan. They need to be washed thoroughly, the jar must be sterilized, and the pan must be doused with boiling water.

Now let's start the cooking process. We make small cross-shaped cuts on each tomato. Finely chop the pepper, garlic, carrots and herbs, mix and stuff the tomatoes with the resulting mixture.

Now prepare the brine: add salt and sugar to hot water. Place the stuffed tomatoes in a container and fill with brine. Store at room temperature. In a few days the tomatoes will be ready to serve.

With dill

Necessary products (for 3 liters):

1.7 kg of green tomatoes;
peppercorns (14 pcs.);
dill (100 g);
4 currant and cherry leaves each;
30 g salt;
20 g sugar.

Cooking method.

Let's start by preparing the brine. Take a liter of water, add salt, sugar, spices and bring to a boil. After this, the brine should cool. Pour boiled water over the tomatoes for 30 minutes. Then prick them with a fork so they don’t burst, and pour boiling water over them. Now place tightly in a saucepan, pour in cold marinade and cover with a lid. It should be stored in a cool place (in the cellar, refrigerator, in winter - in a cool place in the apartment).

With mint

Necessary products (for 1 kg of tomatoes):

15 g garlic;
30 g of greens (parsley, dill, celery);
15 g horseradish leaves;
5 g mint leaves;
3 g hot pepper;
4 cherry leaves;
4 black currant leaves;
3 grape leaves.

Cooking method.

This recipe can be used in a container of up to 10 kg. You need to choose elastic, smooth tomatoes without damage. They can be of different ripeness: green, brown or completely ripe. It is important that fruits of the same ripeness are salted in the same container.

Wash the tomatoes and remove the stems. Place a third of all the spices on the bottom of the bucket and pack the tomatoes tightly to half. If you place them loosely, they may end up over-salted. We also add some spices to the middle and add the remaining tomatoes. We spread herbs on them. Next, prepare the brine according to this calculation: for each liter - 80 g of salt. Before adding brine, you need to strain it. Store in a cool place for 15-20 days. After some time, mold will appear on the surface. To prevent this from happening, add 2 tablespoons of vegetable oil.

Tomatoes in jars

Required Products:

1 kg of green tomatoes;
red pepper (1 pc.);
celery (200 g);
parsley (150 g);
dill (100 g);
garlic (50 g);
bay leaf;
1 tbsp. l. salt;
3 glasses of water.

Cooking method.

Select medium-sized, firm tomatoes, wash them and leave them to dry. Pour water into the pan, wait until it boils and put celery and parsley in it for 4-5 minutes. Then remove the greens from the water and cool. We do not pour out the resulting broth; this is the future brine. Add salt to it.

Cut the garlic cloves into 4 parts. Cut the pepper in half lengthwise and cut into half rings, removing the seeds.

Jars must be sterilized or treated with boiling water. Place the tomatoes tightly in the jars, place sprigs of herbs, chopped peppers and garlic between them. We also put one bay leaf in each jar. Finally, fill with warm brine, cover with a nylon lid and leave in a cool, dry place. After 2 weeks, the salted tomatoes in jars will be ready.

Attention, TODAY only!

The classic list of vegetable preparations for the winter includes such crop representatives as: cucumbers, cabbage, zucchini, eggplant, carrots and many other fruits.

Have you ever tried to cook green tomatoes - salted and pickled, or at least heard of such an appetizer? If you are lucky with a harvest, even if it is not too ripe, then be sure to roll up a few jars - you will be surprised how tasty it is.

Pickles and marinades: what's the difference?

Canning is one of the most popular ways of storing food for a long time. Cucumbers, tomatoes, zucchini, peppers, even garlic - these are the vegetables that we are always happy to see on our table.

But why do we prefer to eat some of them salted, and some marinated, since their preparation technologies are quite similar?

When salting, salt is used as a preservative. It better preserves products in their most natural form, and also provides a fairly long shelf life.
The marinade is based on acid: it can be lemon juice, vinegar or something similar. It, in combination with oil and other additives, makes the dish piquant and, if desired, spicy.

Try cooking both options, and then choose which one you like best.

Salted green tomatoes for the winter

Ingredients

The quantity of products is indicated per 2 liter jar

Green tomatoes - 1 kg;
Garlic - 3-5 cloves;
Bay leaf - 2-3 pcs.;
Parsley - 3-4 sprigs;
Blackcurrant leaf - 5 pcs.;
Horseradish (leaves) - 3 pcs.;
Hot pepper - 1 pod (you can take as many as you like or do without it altogether);
Salt - 2 tbsp;
Allspice and black peppercorns - to taste;
Still drinking water - 1 l.

How to pickle green tomatoes in jars for the winter

If you have ever tried to pickle tomatoes, then this recipe will not cause you any difficulties. The most important thing is to choose the right vegetables so that they are not bruised or spoiled, and then you just need a little patience.

Sterilizing jars and lids

We will use the cold preservation method, so special attention should be paid to the cleanliness of the dishes. For sterilization we use a steam bath, an electric oven or a regular microwave oven. In the latter case, be sure to pour water into the jars to prevent them from cracking.
When the jars have warmed up well, carefully place them on a clean towel and let them cool at room temperature.

Preparing vegetables

As a rule, green tomatoes are not too large, so let’s just check them for dents, rotten places and other defects.
Wash thoroughly; if there are stalks, remove them. Place the tomatoes on a towel to dry.
At this time, wash the greens, hot peppers, and peel the garlic. Don’t forget that peppers come in different degrees of heat, and the hottest ones are the seeds. Therefore, if we use it, we measure the amount according to our taste.

Place food layers in a jar

First put spices and garlic with horseradish into cooled and dry jars, then some of the tomatoes. We lay out several layers in this order until the jar is completely full.

Pour cold water into a separate container of sufficient size. It is important that it is of high quality, so we use it either bottled or from a proven well or source.
Add salt to it at the rate of 2 tablespoons per liter of water. Mix thoroughly until the salt is completely dissolved. This will take some time.

Roll up jars of green tomatoes

Pour the brine over the green tomatoes, close the lid tightly and place in the refrigerator.

Canned green tomatoes will be ready in about 1.5 months. The only condition is that they must be stored in a cool place.

Pickled green tomatoes for the winter

Ingredients

— 3 kg + -
- 1 head + -
— 2-3 pcs. + -
- 1 bunch + -
Black currant leaves — 4-5 pcs. (or to taste) + -
— 7-8 pcs. (or to taste) + -
Hot pepper - 1-2 pods (or to taste) + -
- 2 tbsp. for 1 liter of water + -
- 4 tbsp. for 1 liter of water + -
— 2 tbsp. per liter jar + -
Allspice - 5 pcs. + -
Black peppercorns— 7 pcs. + -

How to deliciously cook pickled green tomatoes

The process is very similar to the previous method, the only difference is that we will use a hot marinade with vinegar. These canned tomatoes can be stored at room temperature.

We prepare the dishes and vegetables in the same way as described in the previous case.
We collect cucumbers and herbs in sterilized jars, alternating them. There should be grass at the top.
In a separate pan, boil water and pour it over the tomatoes. Cover slightly with a lid and let it brew for 20-30 minutes.
Pour the water from the cans back into the pan, bring it to a boil and add spices (salt, sugar, vinegar). Stir everything until completely dissolved, and then pour the liquid into jars.
We close them hermetically and leave them to marinate for 1.5-2 months. After which the appetizer can be served to the table.

Now you know how to cook green tomatoes (salted and pickled). Choose your favorite preserved option - and enjoy this unusual, but incredibly tasty snack.

Bon appetit!

In one of the previous issues, we looked at many different methods. In today’s article I want to show you a couple of interesting recipes for cooking lightly salted green tomatoes in a pan and in a jar.

It's not the season for pickling tomatoes yet. So why did I decide to pickle tomatoes so early? The fact is that this year we planted quite a lot of tomatoes for our garden. Our plot is not large, but still quite normal for a family of four adults and one child.

So, it turned out that after we harvested the first harvest, the tomatoes (bushes) began to dry out. What this is connected with is not clear. Although all the other vegetation is in perfect order. This is the first time that tomatoes have wilted in the middle of summer. There were quite a lot of unripe green and slightly yellowed tomato fruits left on them.

So we thought: “Let’s not let the goodness go to waste.” I collected every last thing from the bushes. I once heard that only fruits that already have seeds inside are suitable for consumption. I had so many small tomatoes, the size of plums, that I felt sorry to dispose of them. And I decided that they would also be salted. And if the taste is not very good, then it is never too late to throw them away. I decided on this.

So what can you do with green tomatoes? Of course, there are many salads that require not red, but green fruits. But still, lightly salted tomatoes are considered to be the most common snack made from this unripe vegetable.

Their sweet and sour taste is loved by many people on our planet. In my opinion, this is one of the most delicious and excellent snacks. They can be served every day, and their presence will brighten up any holiday table.

You can cook them in any way. There are even quick recipes in 5 minutes - in the package. In my opinion, this is not exactly what is meant by the name lightly salted tomatoes. If you wish, you can even use recipes that call for lightly salted cucumbers.

But I have my own, already proven, special recipe, which you are unlikely to find on the World Wide Web. At least I've never come across this method. To be honest, this was the first time I made this recipe. Just based on what I thought would go well with the green tomato flavor.

Initially, after I had already put the tomatoes under pressure, for some reason it seemed to me that I had gone too far with the spices and the finished product would be unfit for consumption. As it turned out later, I was deeply mistaken, and my fears were in vain. Well, in the end, the result exceeded all expectations.

Of course, nothing unusual is included in the composition. All the ingredients are likely to be found on everyone’s household, in any kitchen. And if not, then you can easily, without high costs, purchase everything you need in any store or grocery market.

Well, okay, I won’t stray too far from the topic and will show you a recipe for the most delicious lightly salted green tomatoes. So let's begin...

Recipe for lightly salted green tomatoes in a pan

You know, I didn’t even have to buy anything - everything was from my own garden. Except that I used store-bought garlic, since we didn’t plant it this year (although it’s not too late). And everything else is straight from the garden. It’s still good when you have your own vegetation on the site, in the form of vegetables and fruits.

As I already wrote above, I took into account both large and small fruits. Only among the green ones there were several yellowish ones. I thought that I would pickle them separately. I put them aside and, to begin with, started preparing the main mass.

You will find a recipe with yellow tomatoes below this recipe. It's a little different from this method, and due to the fact that there weren't many yellow ones, I made them in a jar. But more on that later. And now...

Ingredients:

Green tomatoes - 7 kg.
Garlic - 1 large head
Dill umbrellas - 2 pcs.
Horseradish leaves - 2 pcs.
Grape leaves - 7-8 pcs.
Peppercorns
Sugar
Paprika
Bay leaf
Capsicum hot pepper - 2 pcs.

Preparation:

These lightly salted tomatoes turned out to be so appetizing and tasty. Very tasty and juicy. Overall great! Try it and you won't regret it. Bon appetit!

Green tomatoes in a jar according to lightly salted recipe

Now, as I promised, I'll show you what I did with the remaining tomatoes. The recipe is basically the same as the previous one. They only have a few differences. And you know, as a result, these minor changes radically changed the taste of the finished snack.

If in the first case we got green tomatoes that were sweet and sour with notes of bitterness, then in this case the taste and aroma are completely different. I don’t know what influenced the differences - the degree of ripening or the difference in ingredients, but I can tell you for sure that both options are very good - each in its own way.

So give it a try and I hope you will be pleased with the result.

Ingredients: