Subtleties of preparation for the winter of fermented green tomatoes. Tasty and quick recipes

Pickled vegetables and fruits are good for our body. Most often, when souring, they use green tomatoes, because it is very easy to sour them for the winter and keep them; they are beautiful, very tasty and smell good.

Prepare pickled green tomatoes for the winter should be even in the summer. They will help strengthen the immune system in the period of various diseases of the body.

In this article we will look at the most delicious recipes of fermented vegetables for the winter with a photo and learn how to ferment green tomatoes, delicious to the extent that you will lick your fingers!

What is this process?

Souring is one way of harvesting for the winter harvest., berries and fruits, as a result of which, in the process of physico-chemical moments, lactic acid appears, which is a natural preservative. Green tomatoes of kvass in brine (whole or slices), or in personal juice (they are crushed, chopped, chopped), table salt is added, and fermentation (fermentation) occurs under the influence of lactic acid bacteria.

Salt is not considered an important ingredient, it affects the taste and inhibits the formation of pathogenicity. Salt for brine is taken in the amount of 5% of the amount of liquid, and for fermentation in personal juice in the proportion of 1.5-2% of the volume of vegetables.

What is different from salted and marinated?

Souring, like pickling, is a way of harvesting tomatoes and other vegetables and fruits for the winter. Although these types of conservation and perform the same function, that is, to preserve the products, they are quite different among themselves. With the help of souring preserve products in brine. This is done to emit lactic acid, which is very useful for the body.

How to choose a vegetable?

Slightly brown and dense tomatoes are best used for souring. Also fit and very green. Most often in the recipes used in souring a sort of tomatoes oblong, seemingly as a plum, as they are solid and will not lose their shape. Use better tomatoes of the same type. Do not put in a jar of colorful tomatoes, as well as ripe and not ripe.

Various capacities

So how and in what is better to ferment green tomatoes at home: in barrels or cans? The difference between these capacities is that:

1. The jar needs to be sterilized, and the barrel just washed.
2. In the barrel fit more tomatoes than in the jar.
3. In a jar, tomatoes are cooked faster than in a barrel.
4. Stored in a barrel longer than in the bank.

Benefit and harm

Pickled tomatoes contain many minerals and vitamins. The main quality of this vegetable is that they contain lycopins. They help with cancer.

The elements necessary for a person will be preserved in pickled tomatoes, such as:

1. Iodine.
2. Zinc.
3. Iron.
4. Potassium.

Fermentation will help to save a large amount of vitamins for the winter in tomatoes. Pretty not high-calorie product. Perfectly fit into the diet of people who are on a diet.

Also, this vegetable contains fiber - fiber improves digestion. Kills the effect of alcohol on the body.

Do not eat tomatoes for people who are on a salt-free diet.

Canning of several types

If there are green tomatoes, they are well suited for fermentation. It is better to use slightly brown tomatoes. Green tomatoes contain:

1. Trace elements
2. Macroelements.
3. Vitamins.
4. Organic acids.
5. Antioxidants.
6. Flavonoids.

Cooking Instructions

With garlic in a barrel

So how to cook it?
Ingredients for the most delicious recipe for pickled green tomatoes with garlic for the winter:

• 20 kilograms of tomato.
• 1 kilogram of 800 grams of salt.
• 10 cloves of garlic.
• Bitter pepper to taste or one piece.
• Horseradish - 10 sheets.
• 10 branches of tarragon (tarragon).
• 30 black currant leaves.
• 30 leaves of cherry.
• 50 grams of dill seeds.
• 15 liters of water.

In addition to products, you must have:

• Barrel of 30 liters.
• Running water.
• Three-liter jar or other container in order to dissolve the salt.
• Cloth or gauze.
• Plate.

Ingredients for brine:

• 15 liters of water.
• 0.9 kilograms of salt.

Method of quick cooking pickled green tomatoes:

1. First you need to wash the tomatoes, wash and peel the garlic. Wash the spices and inflorescences of dill. Wash with a cold water barrel of 30 liters.
2. Lay vegetables in layers:
   • The first layer: half of a piece of horseradish, half a clove of garlic, three leaves of black currant, three leaves of cherry, one branch of tarragon, a strip of bitter pepper, 50 seeds of dill.
   • Second layer: put the vegetables very close to each other.
   • The third layer: half of a piece of horseradish, a rug of garlic clove, two leaves of black currant, two leaves of cherry, one branch of tarragon, a strip of bitter pepper.
   • Fourth layer: tomatoes.
   • The following layers lay out as the third and fourth layer.
3. Next, pour the pickle tomatoes.
4. Cover with a rag barrel.
5. Put a plate on the cloth.
6. Cover the plate with food film.
7. Barrel close the lid.

Watch a video on how to make pickled green tomatoes in a barrel. Chef's recipe:

In banks

So, consider how to sour green tomatoes in jars.

Below are the necessary ingredients for the preparation of pickled green tomatoes for the winter in banks, similar in taste to the barrel:

• Parsley.
• A large head of garlic.
• Three tablespoons of salt.
• Dill.
• The leaves of horseradish.
• Water.
• Tomatoes in a three-liter can.
• Celery stalks.

Cooking method:

1. Grind and put greens on the bottom of sterilized jars.
2. Peel and divide the garlic into slices and flatten each of the slices.
3. Spread evenly over the bottom of the jar of garlic.
4. Boil a liter of water with salt.
5. Allow to cool a little and pour to the green.
6. Wash the tomatoes and put them in the jar.
7. Pour the cooled boiled water into the jar of tomatoes and close with a capron lid.
8. Put the jar in a cold place and in 20 days the tomatoes will be ready.

From the video you will learn the recipe for sourdough green tomatoes in a jar:

Quick recipes

With hot pepper

Consider one of the best recipes for pickled green tomatoes for the winter.
Ingredients for a two-liter can:

• 8 tomato.
• Dill.
• Green parsley.
• One hot pepper.
• 30 peppercorns.
• Three leaves of Lavrushka.
• Four cloves of garlic.

Ingredients for one liter of brine:

• One liter of boiled water.
• One tablespoon of salt.
• Two tablespoons of sugar.

Cooking method:

1. Divide the tomatoes into two slices and chop the garlic.
2. At the bottom of the pan put half: garlic, Lavrushka, greens, pepper, peppercorns.
3. Close to each other put the tomatoes in the pan.
4. Prepare the brine, to do this, mix water, salt and sugar and boil.
5. Pour the hot pickle and put the remaining greens.
6. Put a plate on the tomatoes and water in a jar on the plate.
7. Cover with gauze and place for 48 hours in a warm room.

With cherry and greens

Ingredients:

• One kilo cherry tomato.
• One liter of water.
• 33% of the fennel bunch.
• 33% of the parsley bunch.
• 33% of the cilantro beam.
• Four peas of pepper.
• Two cloves.
• Four cloves of garlic.
• One leaf of laurel
• Salt optional.
• One tablespoon of sugar.
• Four tablespoons of lemon juice.

Cooking method:

1. Wash the tomatoes and pierce each with a toothpick.
2. Prepare the pickle. To do this, salt, boil water, boil water, add lemon juice, laurel and pepper. Boil the water should be five minutes.
3. Tomatoes with garlic and herbs to shift to the jar. Pour the marinade in the same jar. Close and leave the room for 24 hours.
4. At night, put in the fridge and in the morning they will be ready. Not for long.

A photo

See below for photos of pickled green tomatoes for the winter.

What else to add?

Pickled tomatoes are perfect for such vegetables and fruits as:

• Cucumbers.
• Cabbage.
• Carrot.
• Grapes

How to extend storage time?

The shelf life of tomatoes can not be extended. But best of all they are stored in barrels for pickling.

Problems and difficulties

1. For greater effect, tomatoes are cut into pieces and fermented as such.
2. No need to worry about using a lot of salt when souring a tomato: thanks to the skin, the tomato will take as much salt as needed.
3. Green tomatoes can also be stuffed with herbs and spices, cut in half.
4. Store salted tomatoes at a temperature of from 1 to 6 ° C in a refrigerator or cellar.
5. If there are no such conditions, salted tomatoes can be preserved. It is done this way. 3-5 days after the start of fermentation, the brine is drained, and the tomatoes and seasonings are washed with hot water and placed in clean jars. The brine is brought to a boil. After that, tomatoes are poured with brine, sometimes and repeatedly (pasteurization process), and rolled.
6. So that the product does not turn sour and moldy, mustard powder must be diluted with vodka and poured into the brine. You can also put a rag dipped in vodka or a rag sprinkled with mustard on top of the tomatoes.

Where and how to keep?

You can store these tomatoes for eight months. It is best to keep them in the cellar or refrigerators.

What can be done in the future?

1. Salads
2. Stew.
3. Sauce.
4. Soup.

How else to save for the winter?

Fresh tomatoes are usually not stored for a long time. Brown tomatoes will last longer. Can be stored in the refrigerator, here you can easily hold the desired temperature. But here they should be stored no more than 120 hours.

Pickled tomatoes are one of the most delicious snacks in our country.This snack will decorate any table and will delight guests and households. It is best to sour tomatoes in barrels and store in the cellar. If you do not have a cellar, then you can ferment green tomatoes at home in a regular jar of any size. In such barrels you can sour not only tomatoes, but also other vegetables and fruits.