Learn how to cook salted green barrel tomatoes in a saucepan and make a delicious winter snack

Often, for various reasons, summer residents and gardeners have to remove tomatoes from their beds ahead of schedule, which is why they are faced with the problem: what to do with unripe fruits? An excellent way would be to pickle green tomatoes in a saucepan. The advantages of this method include ease of preparation (in barrels, as they say, salting is much more difficult) and a variety of recipes. Let us note right away that unripe tomatoes turn out to be a little harder and sour than red ones.

Recipe No. 1

Ingredients for 3 3-liter pans:

• Water – 1l;
• Medium sized tomatoes - appropriate quantity;
• Sugar – 200 g;
• Vinegar 9% - 100 g;
• Salt – 2 tbsp;
• Greens and garlic - to taste.

How to pickle tomatoes

1. The recipe involves stuffing the fruit with garlic, so it’s worth starting with that. We make small cuts on the tomatoes, into which we insert thin pieces of garlic, usually 2-3 pieces are enough. Put it in a saucepan.
2. Mix water, sugar, vinegar, salt and herbs. Bring to a boil and pour into a container. The product will be ready for use after 4-5 days.

Recipe No. 2 – cold pickling.

This cooking method helps the fruits better retain vitamins and not lose their elasticity.

Ingredients per liter of water:

• Green tomatoes - appropriate amount;
• Sugar – 1 tbsp;
• Salt - 2 tbsp;
• Pepper – 6 pods;
• Garlic, spices, herbs - to taste.

Cold Canning Recipe

1. Place garlic on the bottom of the pan, then tomatoes, on which it is advisable to make tiny cuts or holes; this way they will be better salted. Add various herbs and spices on top; At the same time, garlic and hot pepper should be cut into pieces.
2. To make brine, take cold boiled water and dissolve the salt in it. Pour into a saucepan.

Green tomatoes with celery and garlic in a saucepan

To be honest, I don't really like celery. However, recently I was visiting friends, where I was treated to canned green tomatoes with celery and garlic. The taste was so great that I immediately wanted to know how to prepare such a snack. I hasten to share the recipe with you.

More deliciousness:

Green tomato snacks for the winter: 7 favorite recipes without sterilization

Ingredients:

• 4 kilograms of green tomatoes;
• kilogram of celery greens;
• 400 grams of peeled garlic;
• 4 tablespoons salt;
• 2 liters of water.

Simple recipe:

1. Wash vegetables, garlic, herbs.
2. Crush the garlic and finely chop the celery. Let's mix them.
3. Cut each tomato into three quarters crosswise.
4. Fill each fruit with celery and garlic and place in layers in a pan.
5. Let's start with the brine. To do this, dissolve the salt in water and set it to boil. As soon as the mixture boils, turn off the stove and pour it into the pan with the tomatoes.
6. We place a weight on top of the workpiece and let it stand for 10 days. There is no need to perform any manipulations at this time.
7. After the specified period of time, the tomatoes can be placed in jars, filled with brine, or eaten.

An appetizer of tomatoes with garlic and celery turns out crispy and incredibly aromatic. It is suitable for storage throughout the winter. Bon appetit!

Recipe No. 3 – pickled tomatoes

Ingredients for one 3 liter pan

• Green tomatoes – 2 kg;
• Currant leaves – 2 pcs;
• Garlic – 5 cloves;
• Salt – 45 g;
• Horseradish leaf and dill umbrella – 1 piece;
• Vinegar – 20 ml;
• Sugar – 15 g.

Recipe for making pickled tomatoes

1. We make a cross-shaped cut at the stalk. Place dill and horseradish in a saucepan. Place the green fruits, pressing (but not squeezing) them tightly together.
2. Pour in sugar and salt, pour in cold water. Pickled tomatoes will be ready to eat in a week; Afterwards they should be stored in any cool place.

Selection and preparation of green tomatoes for pickling

It is worth following a few simple and easy rules when preparing and choosing vegetables so that the pickles turn out to be quite tasty.

When choosing tomatoes correctly, pay attention to:

• size – equal weight, up to about 100 g;
• correct form;
• peel that does not have rot or stains;
• the most disease-resistant varieties;
• thin peel, pulp;
• minimum moisture in the fruit.

As a rule, preparation is divided into several stages.

1. Sort by size.
2. Throwing out rotten, suspicious tomatoes.
3. Rinse under the tap 3-4 times and clean.
4. Removal of the stalk without damaging the fruit.
5. Carefully pierce with a knife the place where the stalk attaches to the tomato in order to better salt it.

Important : Solanine contained in green tomatoes can make them poisonous. But when boiled, stewed, pickled or pickled, they become safe for consumption.

Recipe No. 4

Ingredients for 1 liter of water

• Tomatoes – 500 g
• Garlic – 6 medium cloves
• Chili pepper - half a pod
• Salt – 2 tbsp
• Dill seeds - 4 tbsp. spoons
• Peppercorns – ½ tbsp

Recipe for pickling green tomatoes

1. Place dill, pepper and garlic in a saucepan. Cut the tomatoes into two parts (or into 4, depending on the size). Place in a saucepan, leaving about 6-7 cm on top.
2. Mix water with salt and vinegar. Bring to a boil. Make sure all the salt has dissolved.
3. Pour the prepared brine over the tomatoes and cover with a lid. As soon as they cool down, you can put them in the refrigerator; after 3 days they will be ready.

Recipe No. 5

Ingredients

• Garlic – 3 cloves;
• Dill umbrella - 2 pcs;
• Horseradish and cherry leaves – 2 pcs;
• Salt – 50 g;
• Sugar – 2-3 tsp;
• Cabbage leaf – 2-3 pcs.

Quick cooking method

1. We pierce the fruits with a fork at the stalk and place them in a pan.
2. Between each layer of tomatoes we place horseradish and cherry leaves, garlic and dill.
3. Sprinkle salt and sugar on top, add dill and cabbage leaves. Before cooking, they need to be kept in boiling water for 3-5 minutes; this will make them less hard.
4. Cover the vegetables with a plate, on which we place the bottle on top. Any other thing can serve as oppression.
5. After 24 hours, the tomatoes should produce juice. If this does not happen, then add a salt solution (60 grams per liter) to them. Place the pickles in a cool place.

Salted tomatoes in a bucket

If the house has a cellar and a large bucket, basin or pan with a capacity of 20-30-40 liters, you can pickle tomatoes as if in a barrel. It is green tomatoes that are better than red ones for harvesting in large volumes, since they do not deform during ripening.

Components:

• Tomatoes – 20 kg
• Dill (greens with umbrellas) – 400 g.
• Leaves of cherry, currant, grape, oak - 15 pcs.
• Horseradish leaves and root – 200 g.
• Celery, parsley - 1 bunch each.
• Tarragon – 200 g.
• Garlic – 600 g.
• Capsicum – 5 pcs.
• Water – 20 l.
• Salt – 1.4 kg.
• Sugar – 4 tbsp.

How to pickle green tomatoes in a bucket:

• Dissolve coarse rock salt in hot water and leave for 30 minutes to allow the sediment to settle. If desired, you can mix granulated sugar into the brine.
• Wash the tomatoes and cut into large slices.
• Rinse and chop the greens, peel the garlic cloves, peel the horseradish, and chop finely.
• Place some of the greens and leaves on the bottom of the pan. Place tomato slices on top. Then layer the workpiece with garlic, pepper, herbs, leaves and horseradish. Repeat layers, filling the pan to the top. Cover the top with dill sprigs.
• Pour the cooled and strained brine over the tomatoes. Cover the top of the workpiece with a lid, upside down, or a plate, and place pressure on top.

Salted tomatoes

Attention! To avoid mold, you can cover the workpiece over the brine with a clean cloth and sprinkle with mustard powder. Then install the oppression.

• Transfer the workpiece to the basement. The treat will be ready in 1.5 months.

In apartment conditions, you can pickle tomatoes and leave them at room temperature. On days 7-10, pack the tomatoes into clean jars, add brine and leave in the refrigerator for 3-4 weeks.

Recipe No. 6

Ingredients for 5 liters

• Green tomatoes – 1-2 kg
• Dill – 2-3 bunches
• Peppercorns – 1 tsp
• Celery – 3-4 sprigs
• Horseradish – 1-2 leaves
• Bay leaf – 5-6 sheets
• Pouring cherries – 8-9 pcs.
• Garlic – 6-7 cloves
• Mustard and coriander seeds – 1 tbsp
• Salt – 10-15 tbsp

Pickled tomatoes: cold cooking

1. Add finely chopped dill, celery, horseradish leaf (for extra spice, you can also use tarragon sprigs), bay leaves, garlic (many people throw it right in with the husk), coriander, pepper
2. Now we lay out the tomatoes in such a way that there is room left for oppression. Don’t forget that there should be larger fruits on the bottom and smaller ones on top. Place a little more greenery on top
3. For the brine, mix salt and cold water. Continue stirring until completely dissolved. Pour the prepared liquid over the tomatoes.
4. We install oppression. In this form, the workpiece, prepared in a cold way, should stand for at least 2 weeks; Afterwards the pickled tomatoes will be completely ready.

Selection of tomatoes

Ingredients:

• Green tomatoes 1-1.5 kg.
• Tomato juice 1 l.
• Sweet bell pepper to taste.
• Sugar 3-4 tbsp. l.
• Salt 3 tsp.
• Cinnamon to taste.
• Water.

Sequencing:

• Add sugar, salt and cinnamon to tomato juice. Mix everything and boil over medium heat for 5-7 minutes.
• Place the tomatoes in sterilized jars and fill them with a little hot water, then pour the tomato sauce over them. Close the jar with a tight lid.

For pickling, you should not take large tomatoes; it is better to limit yourself to medium ones. Small tomatoes cannot be salted, as they often contain solanine, a toxic substance that can cause poisoning.

To completely eliminate the risk of poisoning, it is recommended to take brown tomatoes. If you still want to pickle small tomatoes, there is a way to help get rid of solanine. This method is ordinary salted water, in which you need to put the tomatoes and leave for several hours.

For this recipe you will need the following products: 1.5 kg of tomatoes, herbs, garlic, black pepper (peas), onions, currant leaves, white mustard (seeds), horseradish root powder, allspice, hot pepper (pod).

Wash the greens thoroughly, peel the garlic, and put in a jar along with the spices. Place the washed tomatoes in a jar as well. Add vegetables to boiled water, close the lid and leave for 20 minutes. Drain the marinade through a cloth (gauze) into a pan. Pour sugar, salt into it and boil. Add vinegar. Finally, fill the jars with marinade and close the lid. Place the jars with lids on the floor, cover and wait for complete cooling.

These tomatoes turn out to be quite tasty and aromatic. They must be stored in the basement. Periodically take them out from there in winter to the table.

Useful tips

• The preparations can only be stored in the refrigerator at a temperature of 0 to 2 degrees.
• When choosing tomatoes, use fruits without damage or red spots.
• Before cooking, the pan must be treated with boiling water.
• Don't worry about the chili pepper ruining the flavor by making it spicy. In fact, it only adds spice and flavor; in small quantities it is almost not felt.
• Before canning, it is better to soak the tomatoes for 5-7 hours in a solution of table salt, which needs to be changed every 2 hours.

Where can I use it?

Marinated tomatoes go well with soups, salads, and various side dishes. Moreover, they can be consumed as part of a dietary diet and not be afraid for your figure.

Many preparations are used in winter: for example, as a complement to boiled potatoes or vegetable stew. Also, pickled vegetables look good on the holiday table and serve as an excellent appetizer.

Reference. The blanks have a long shelf life, which makes them practical to use.

Beneficial properties of green tomatoes

As mentioned at the beginning, green tomatoes, whether salted or pickled, are very healthy. By the way, tomatoes cooked in wooden barrels retain their vitamins and minerals better. So, among the most important and significant properties of tomatoes for the human body, the following can be noted:

• Prevention of heart attacks and the development of cancer cells. Pickled fruits are especially good for this.
• The serotonin contained in the composition (also called the hormone of happiness) normalizes nervous processes, due to which a person feels a lift in mood and a surge of vigor.
• Lycopene protects DNA from unwanted changes. We also note that green tomatoes reveal all their usefulness with vegetable oil.

A simple recipe for salted tomatoes that will lick your fingers

This method of pickling was passed down to me by my great-grandfather. In those days they were salted in wooden barrels. It is in them that the fermentation process occurs much faster. And the taste of the snacks turns out vigorous and unusual.

Ingredients:

• Tomatoes – 6 kg.
• Water -4l.
• Bay leaf - 8 pcs.
• Table salt – 250g
• Sugar – 125 g.
• Black pepper – 1 tbsp.
• Mint leaves.
• Dill and parsley.
• Cherry and currant leaves – 100 g.

Technology:

1. Wash and clean all ingredients.
2. Place spices on the bottom of the barrel, followed by tomatoes.
3. We alternate layers until all the products are gone.
4. Fill everything with water and put it under pressure.
5. After 4 weeks of aging in a dark place, the snack is ready.
6. This pickling is not inferior to its red counterparts. The process itself is quite simple and even an inexperienced housewife can prepare them.