Pickled green tomatoes are a favorite delicacy of many, which is easy to prepare at home. Unripe tomatoes should not be thrown away, because it is from them that tasty pickles are made.
What is fermentation, how is it useful? Which dishes are best for this process? All this you will learn in our article.
We will also share recipes for delicious fermented unripe tomatoes. We also recommend to watch a useful video on this topic.
What is pickling?
Porridge is one of the methods of canning vegetable products. This is a special type of homemade billet that allows you to store pickled vegetables for a long time. Also, pickling is considered the most ancient method of canning. It gained its popularity in the twentieth century, when seasonal products harvested for the winter were the main food.
If you use a bucket
The amount of green tomatoes depends on the volume of the bucket. Tomatoes can be different, but souring them at once is not recommended, as they will be of varying degrees of salinity. The spelled tomato, the faster it salted. Therefore, before souring, the vegetables must be sorted by ripeness.
It is very important that the tomatoes are whole, without dents and rot. Otherwise, the taste will be spoiled, and vegetables will not be stored for long. Tomatoes must be well washed. To make them better salted, each tomato can be pierced with a fork in several places.
Untreated green tomatoes can not be eaten. They contain toxic substance solanine, which causes poisoning.
What kind of dishes to cook?
Pickled vegetables traditionally harvested in oak barrels. But in modern times, barrels can be replaced with an enamelled pan, bucket or glass jars. The taste of green tomatoes will not get worse from this.
The main thing is to properly prepare the selected container. The wooden barrel is filled with water. After a few hours, the wood walls swell. If they have small cracks, they are tightened. Next, the barrel is treated with an alkaline solution.
Metal dishes are washed with a special tool and doused with boiling water.. Glass jars are sterilized.
Recommended volume
The volume of the bucket or sourdough pan will depend on the amount of green tomato. Usually, the hostesses try to ferment as much salty delicacy as possible, which means that you need to choose the appropriate capacity.
TIP: If the tank has nowhere to store or not to ferment a lot of tomatoes, then a bucket or pan from 5 liters will do. Less is not worth taking, since all the ingredients have nowhere to fit.
Recipes
Pickled Green Tomatoes
To ferment green tomato you will need:
- 8 kilograms of unripe green tomatoes;
- two heads of garlic;
- dill in umbrellas (10 pieces);
- 5 pieces of bell pepper;
- 3 large onions;
- on 20 peas of black and fragrant pepper;
- 10 pieces of horseradish leaves and bay leaves;
- currant leaves and cherries;
- a glass of salt;
- 0.5 cup of sugar;
- 5 liters of water;
- 12 liter bucket.
Cooking:
- Peeled onion is cut into half rings.
- The garlic is peeled, but the teeth remain intact.
- In the Bulgarian pepper the stem is cut and the seeds are shaken out.
- Spices and tomatoes are laid out in a prepared container. First comes a layer of spices:
- bow;
- sweet pepper;
- garlic;
- dill;
- bay leaves;
- horseradish;
- currant and cherry leaves;
- bell pepper.
- Then put the tomatoes. So you need to alternate to the brim of the bucket.
IMPORTANT: No need to spare the spices, especially currant and cherry leaves. It affects the taste of pickled tomatoes.
For brine, you will need half a bucket of chilled boiled water, a glass of salt and half a glass of sugar. Tomatoes are poured with brine, and the bucket itself is covered with gauze so that you can remove the mold. Gauze changes as needed. A plate with a load is placed on a bucket of tomatoes.. After all the preparations, the bucket is lowered into the cellar or taken out to the balcony.
Watch the video about pickling green tomatoes in a plastic bucket (barrel):
Tomatoes stuffed with garlic and greens
We will tell you how to ferment tomatoes with garlic and herbs without seaming.
For cooking need:
- 4-5 kilograms of green tomatoes;
- red pepper in the pods (5 pieces);
- a bunch of fresh parsley, dill and celery;
- garlic head;
- salt.
Cooking:
- Washed vegetables are cut to the cross to the middle.
- Greens are washed in cold water and crushed.
- Peppers are removed seeds and pith.
- Peeled garlic is passed through the press.
- All components are mixed and salted.
- Prepared fruit is stuffed with harvested fruits.
- Then laid out in a pot and close the lid.
- The dishes are left for two weeks in a warm place.
Watch a video about harvesting green tomatoes stuffed with herbs and garlic:
Difficulties
No difficulties in the process of fermentation should arise. It is enough to be attentive, keep clean when working with ingredients and stick to the recipe.
Storage conditions
Ready sour tomatoes need coolness. The refrigerator is the perfect place for fermented vegetables in a saucepan.. For green tomatoes in a bucket suitable cellar or an open balcony.
Conclusion
Pickled tomatoes themselves are a great snack and do not require additional preparation. However, they can be used to prepare various dishes, such as kvass soup, pickle and winter salad.
Pickled tomatoes - the perfect complement to the winter table. They will add spice to many dishes and delight with its spicy taste. Every good housewife should have at least a little of this delicious salty snack.
