How to pickle green tomatoes for the winter in a cold way

When weather conditions and advancing diseases make green tomatoes prematurely removed from the tops, salting comes to the aid of many housewives. Unripe products differ from their mature hardness and acid. But skillful chefs know how to benefit even from these qualities.

They told us how to pickle green tomatoes for the winter in a cold way. Get to work!

Selection of tomatoes

Good taste and long shelf life of home preservation depends on the types of fruit.

In the case of tomatoes, preference should be given to pickling varieties with an increased amount of sugars.Obviously, nothing will come out of the soft salad and dessert tomatoes, even if you strictly follow the recipe. Often they are represented by a wide range of large-fruited varieties with different color and taste. Such specimens are more suitable for eating raw and preparing fresh salads. From small-fruited dessert varieties, according to the type of cherry, pickle can be obtained, provided that preservatives are added.

Catching varieties of tomatoes are characterized medium sized, dense skinned and fleshy. During the preparation process, such samples will not crack or spread.

Experienced cooks pay attention that salting requires products with a sufficient amount of sugars, which will provide the right environment for lactic acid bacteria. If this moment is not taken into account, lactic acid is not formed in the container with pickle, and the mold will cover the fruit.

What salt?

Salted green tomatoes for the winter can be harvested in any convenient glass, wooden or enamelled container.

Often, with small amounts of processing, the hostesses prefer three-liter jars, since it is easier to tamp down the fruits in them. It is also easy to work with enameled pans and buckets.For a large volume of blanks using wooden tubs, but because of their size, they are not very convenient.

Required Ingredients

For the classic salting of green tomatoes in a cold way will need:

• water - 10 liters;
• granulated sugar - 4 glasses;
• table salt - 2 glasses (with a hill);
• red pepper - 1 tsp;
• leaves of black currant - 8-12 pieces (it is desirable to take the elderly);
• vinegar essence - 2 tablespoons;
• green tomatoes are medium in size.

Some housewives add piquancy to the pickles with the help of garlic, greens, pods of red pepper, black peppercorns, refined horseradish root, umbrellas and dill seeds, mustard powder and grains, various other spices.The amount of these ingredients is determined by taste. To improve the taste on the green fruits of tomatoes, it is recommended to make small cuts and insert thin slices of chives in them. 1-2 records are enough for one fruit.

Step-by-step instruction

Start salting with the preparation of tomatoes. They must be cleaned from sepals and stalks, thoroughly cleaned from dust and specific deposits, which, as a rule, cover all tomatoes, regardless of the degree of maturity. Immediately reject damaged or crushed copies. Then we wash and sterilize the jars. We will do the workpiece in them, because it is convenient both in work and in storage. When prepared for salting all the necessary products and packaging, delve into the details of how to pickle green tomatoes.

1. First of all, proceed to the preparation of brine. To do this, mix water, salt and sugar in a separate saucepan. Throw currant leaves and red pepper. All mix.
2. Put on the fire and bring to a boil.We stand over low heat for another 10 minutes and set aside to cool.
3. In the cold brine add vinegar essence (if you decide to replace it with vinegar, then this ingredient must be added first to boil).
4. In clean and dry jars (or another suitable container) we spread ground chopped root, flax or mustard seeds and other spices to the bottom at our discretion. Do not overdo it with the improvement of taste, because an excess of spices will only spoil the harvest.
5. Tightly lay out tomatoes. To do this, you need to shake the container several times.
6. Pour cold pickle into jars, cover with nylon covers.

How much and where to store the workpiece

Whatever the recipe for salted tomatoes, preserved in this way can be stored for about 6-8 months. Good preservation of the product provides vinegar, which plays the role of a preservative.

But in order to avoid the formation of mold in the tank with salting, it is necessary to observe the preparation technology.Experienced chefs recommend that after the brine is poured into the jars, do not close them tightly and do not immediately send them into the cold. To begin with, the container must be placed, on the contrary, in heat, so that the fermentation process begins in the liquid. In such conditions, the product should stay for about 3-5 days. To determine the degree of readiness of tomatoes can taste. Only then can they be tightly closed and transferred to the cellar or refrigerator. The recommended storage temperature ranges from 1-6 ° C.

That is how quickly and easily you can recycle an under-ripe tomato crop. And do not be confused by their original acid and elasticity. In winter, it will be not just tasty, but also a healthy delicacy.