According to the principle of preparation, it does not matter in which container you are fermenting the tomato. You can cook tomatoes for the winter in a bucket, jar, basin, barrel, and so on. Choose dishes in which it will be convenient for you to do this.

There are also no restrictions on the volume of the selected container.

It is necessary to take a saucepan with the calculation of the amount of vegetables that you plan to ferment. That is, you should not take a five-liter container if you have only one kilogram of tomato, or vice versa, too small for a large amount of vegetables.

You also need to take into account the fact that you will need to place the selected container with already fermented tomatoes in a cold room or refrigerator.

Choose based on the size of the storage space you choose.

Cooking instructions

There are several ways to ferment a tomato in a saucepan. Here's a quick look at some of the most popular easy-to-cook recipes.

IMPORTANT! All recipes are sized on average for a 3-liter saucepan. There may be a slight variation in the required amount of tomatoes, depending on their size.

With cold water

For cooking you need:

• Medium tomatoes - 2 kg.
• Garlic - 5 cloves.
• Horseradish - 1 sheet.
• Dill inflorescence - 1 pc.
• Currant or cherry leaf - 1 pc.
• Vinegar - 20 ml.
• Salt - 1 teaspoon.
• Sugar is a pinch.

Preparation:

ATTENTION! Choose slightly unripe vegetables for fermentation. The crust should be firm enough. Otherwise, you will end up with tomato gruel. Also choose fruits without cracks and visible defects.

Now you know how to ferment tomatoes with cold water.

Detailed video about cold sourdough:

With mustard

Ingredients:

• Tomatoes of the same size - 2 kg.
• Dill - 25 g.
• Bay leaf - 3 pcs.
• Currant and cherry leaves - 2 pcs.

For the marinade:

• Salt is a teaspoon.
• Black peppercorns - 5 pcs.
• Sugar - 2.5 tablespoons
• Mustard powder - a teaspoon.
• Water - 1 liter.

Preparation:

To prepare the marinade you need:

1. To boil water.
2. Add salt, sugar and pepper to it.
3. After the brine has boiled for five minutes, add the mustard.
4. After everything is dissolved, remove the brine from the heat.
5. After it cools down, pour over the tomatoes.
6. Place a lid on the pot and refrigerate. Cooking time is about two days.

Dry method

For cooking, you need to prepare:

• Medium tomatoes - 2 kg.
• Salt - 1 kg.
• Horseradish leaves - 3 pcs.
• Dill umbrellas - 3 pcs.
• Currant and cherry leaves - 6 pcs.

Cooking process:

1. Do the same with the tomato as for the cold method.
2. Place currant leaves, cherries, horseradish and dill umbrellas on the bottom of the pan.
3. After tightly placing, place the tomatoes in the pan.
4. Put a press on the tomatoes for 24 hours.
5. Then place the pot in the refrigerator.
6. The appetizer is ready.

Storage

If you washed the vegetables well before souring, then keeping the snack container in a cool place will not deteriorate for a long time. Pickled tomatoes should always be stored at low temperatures... To do this, place them in a cellar or refrigerator.

Culinary uses

In case guests suddenly come by, you can always get a jar of pickled tomatoes and surprise with a simple but interesting dish.

Tomatoes prepared in this way can become both an independent snack and be part of any dishes.

• There is a pickle recipe with the addition of pickled tomatoes.
• Such tomatoes can also be added to borscht to taste.
• Pickled tomatoes will perfectly complement vegetable salads.

Conclusion

Pickled tomatoes are an excellent independent snack, even on a festive table. Choose a convenient recipe for their preparation and please your loved ones with delicious food. That being said, don't be afraid to experiment with spices. Perhaps you will have your own unique sourdough recipe. Now you don't have to worry about preserving the beneficial qualities of the vegetable, since pickling will preserve them.

When the season for harvesting vegetables begins, each housewife looks for ways to preserve as many useful properties as possible. There is an opinion that the most correct preparation is fermentation. Previously, this was the only way to prepare vegetables for the winter.

In this article, we will consider several ways how to make in a saucepan, their useful properties. Try to find your own version of the blank.

The benefits of pickled tomatoes

To date, it has been scientifically proven that such a blank produces many useful properties. When vegetables are fermented, they release lactic acid. It breaks down fiber, and due to this, the body absorbs foods better.
The bacteria that form during fermentation become fermented milk. The stomach and intestines work better, as they are saturated with microflora. There is an opinion that pickled vegetables are much healthier than purchased yogurt. Vitamins are completely preserved, in contrast to conservation, which must be boiled.

Thanks to the strengthening of the immune system, blood sugar becomes lower, digestion improves. Brine also has many beneficial properties. With its help, there is an opportunity for the body to improve its health. It is also useful to wipe the skin and face with brine, as wrinkles are smoothed out, the human body is rejuvenated. Of course, after the first time, nothing happens, you need to wipe for at least two weeks to achieve a result.

Cold pickled tomato recipe

This is a simple, tasty and affordable snack. Supermarkets offer a variety of pickled vegetables. However, I want my own, homely and useful. Each housewife makes pickled tomatoes in a saucepan in her own way.

To prepare food:

Medium tomatoes - 1 kg 700 g;
... garlic - 5 cloves;
... horseradish - 1 sheet;
... dill umbrella - 1 pc.;
... cherry and currant leaves - 1 pc .;
... vinegar - 20 ml;
... salt - 45 g;
... sugar - 15 g.

The ingredients are listed for one 3-liter saucepan. To cook pickled tomatoes in a saucepan, first wash the vegetables thoroughly. Place them on a towel, then wipe them dry. In the place where the stalk is located, you need to make a puncture.

Put horseradish and dill in a saucepan at the bottom. Now fill the container tightly with tomatoes. The recipe says the approximate amount of vegetables: it all depends on the size. A three-liter saucepan may need 1 kg 700 g. However, if the tomatoes are larger, smaller will fit and vice versa. Fill tightly, but this does not mean that you need to crush vegetables.

Pour sugar and salt into a saucepan, pour over the tomatoes with cold purified (filtered) water. A very simple recipe for pickled tomatoes in a saucepan. You can improvise with spices and choose what suits you best.

Pickled tomatoes with mustard in a saucepan

This is salting. Ingredients are taken per 3 liter saucepan. For cooking you will need:

Tomatoes - 1 kg 700 g;
... dill - 20-25 g;
... lavrushka - 3 leaves;
... currant leaf - 2 pcs.;
... cherry leaf - 2 pcs.

For the marinade, prepare:

Salt - 20 g;
... black pepper (peas) - 5 pcs.;
... sugar - 37 g or 2.5 tbsp. l .;
... dry mustard - 20 g;
... water - 1 l.

For such salting, it is necessary to take slightly underripe tomatoes. Choose vegetables that are not spoiled, that is, without dents and cracks.

Place the tomatoes tightly in a saucepan. First you need to put the tomatoes on the bottom, then the leaves of lavrushka, currants and cherries. Then put the tomatoes again.

Now prepare the brine. Boil the water, then put salt, pepper and sugar in it. Boil for 5 minutes, then pour in the mustard and stir the brine until everything is dissolved. Remove from heat and let the marinade cool.

When the brine has reached room temperature, then you can pour the vegetables over them and put them in the refrigerator. It turned out very tasty pickled tomatoes in a saucepan. These vegetables add a savory flavor.

Dry pickled tomatoes

This recipe is liked by many housewives. It's fast and uncomplicated. However, the appearance of tomatoes is unpresentable, so they will not fit the festive table. But pickled tomatoes for the winter in a pan in a dry way are very tasty.

For cooking, you need ingredients for a three-liter saucepan:

Tomatoes - 1 kg 700 g;
... salt - 1 kg;
... horseradish - 2-3 leaves;
... dill - 3 umbrellas;
... cherry leaves - 6 pcs.;
... currant leaves - 6 pcs.

Dry pickled tomatoes in a saucepan are delicious and great for a snack. Wash the vegetables thoroughly and make small punctures with a toothpick near the stalk.

Put horseradish, dill umbrellas, cherry and currant leaves in a saucepan at the bottom. Then stack the tomatoes tightly. Sprinkle the fruit with salt. Now cover the vegetables with horseradish.

When you prepare the fruits, put a press on top for oppression. Leave the cooked tomatoes warm for 24 hours. Then you can put them in the refrigerator. Dry pickled tomatoes in a saucepan are ready. This method allows you to save a lot of nutrients.

Grandma's pickled tomato recipe

No matter how you salted vegetables, there is an opinion that the old preparations are the tastiest and most proven. To prepare them, you need to take 10 liters of water, 1 kg of sugar, 400 g of salt, 1 tsp. ground red pepper, currant leaves - about 15 pcs., and vinegar essence. Take about 1 kg 700 g of tomatoes for one three-liter jar. It all depends on their size. Also cook horseradish. It is needed to keep the vegetables harder.

First, prepare the marinade. Put salt, currant leaves, sugar, red pepper in the water, put on fire to boil. After the brine has cooled to room temperature, pour the vinegar essence into the marinade. You can improvise with spices at your discretion.

In the old days, vinegar was used very rarely, so vegetables were fermented much longer. Therefore, we add it for faster cooking. Now take a saucepan and put horseradish on the bottom. You can add dill, mustard, or something else. See it to your liking. However, you don't need to put in too many spices, because too much will ruin your pickles.

Fill the tomatoes with ready-made cold brine and send them to the cold. In this way, pickled tomatoes in a pan for the winter are stored for at least two years. However, only if the vegetables are thoroughly washed.

Pickled green tomatoes in a saucepan

This recipe is distinguished by originality and spicy taste. Try to cook not only red but also green tomatoes. They are perfect for a festive table or a second course.

To make pickled green tomatoes in a saucepan, prepare foods:

Dill - 100 g;
... sugar - 20 g;
... currant and cherry leaves - 4 leaves each;
... pepper (peas) - 14 pcs.;
... salt - 30 g;
... tomatoes - 1 kg 700 g per three liters.

Prepare a brine: dissolve sugar and salt in a liter of water, add spices, boil. Then leave to cool. Meanwhile, pour boiled (cold) water over vegetables for 30 minutes. Then scald them with boiling water and place them tightly in a saucepan.
Pre-pierce or cut the tomatoes near the stalk. This is so that they do not burst.

Then fill them with cold marinade. Cover and store in refrigerator, cellar or balcony. fermented in a saucepan are ready. Do not forget to pierce the vegetables, as the presentable appearance of the fruit depends on it.

Culinary experts recommend choosing only hard tomatoes for pickling. In vegetables, it is not the wateriness that is important, but the meatiness. Therefore, the "cream" variety is perfect. Be sure to sort them by size. If they are the same, then they will ferment evenly.

If you take overripe tomatoes, then after salting you get a vegetable porridge, not vegetables. Regardless of which vegetables you choose (green or red), they must be firm. Take the multi-colored tomatoes. They look great on the festive table.

You can improvise with spices and seasonings. In addition to garlic or dill, you can try herbs that go well with tomatoes (savory, tarragon, rosemary, celery). With these types of spices, you will get an original recipe for pickled tomatoes in a saucepan.

The theory of an ideal snack is that the snack should be simple, affordable, tasty, and the pickle should be treated with it in the morning. I will not argue that the most ideal appetizer is, it’s not a shame to put it on the table, and if it’s eaten, it’s not a pity! This is a classic. But remember, what is more pleasant to have a snack? Cabbage or a crispy, tasty and aromatic pickle? And a pickled tomato? Pickled tomatoes are the perfect snack!

I remember 20 years ago, in my grandmother's village they always fermented everything that was fermented. Cucumbers, cabbage, tomatoes. They didn't waste much time on trifles! So ... just a barrel. A huge oak barrel! In the cellar. And then, in the winter cold, they jumped out into the cellar, with their bare hand dug out everything they wanted from the icy slurry - pickled tomatoes, cucumbers, and ate a vigorous rural pervak.

I'm still not quite sure how to say correctly - pickled tomatoes or pickled tomatoes. But not pickled - that's for sure!

As a matter of fact, salting, pickling and pickling are methods of food preservation that increase the shelf life of food and change its taste. The essence of these methods is to change the properties of the brine in which food is preserved so as to practically stop the development of harmful bacteria.

The intricacies are difficult to understand. But, as far as I understand, salting is the preservation of products in salt or saline solution. The salt dehydrates the product and increases the shelf life. This is how meat, bacon, game, fish are salted. This is how corned beef and ram are made. Fermentation is something between salting and preservation with biological acids. Salt itself is a preservative, and lactic acid bacteria, which "distill" sugar into acid, additionally preserve the product and give it a unique taste.

Pickling is preservation with acids, often ordinary vinegar. The acid kills bacteria and soaks the marinade into the product itself.

Correct me, the process by which we harvest sauerkraut, tomatoes in a barrel, etc. - classic fermentation. This is our tradition! Everyone has their own pickling recipes. I remember at my grandmother's that the recipes for fermenting everything were written with a chemical pencil on a scrap from a newspaper issued in the 30s, and were kept behind the iconostasis.

Usually we fermented tomatoes in large quantities and for "everyone." And then they threw them in the cellar from the barrel into the bucket and carried them home. But a lot of water has flowed under the bridge since then. Now we ferment in jars in the refrigerator. And I'll tell you - no worse. Our pickled tomatoes are just wonderful!

It takes a little inspiration to ferment tomatoes properly. Pickled tomatoes - not that, too tasty, but not that! This year, I confess, I was a little confused with the recipe. I fermented tomatoes according to the combined recipe “friend / foe”. So thanks to one friend of a pensioner. I also consulted with my mother. But it worked out !!!

Pickled tomatoes. Step by step recipe

Ingredients (2 3 liter cans)

• Tomatoes (cream, plague) 3 Kg
• Pickling broom taste
• Garlic 1 head
• Black peppercorns, allspice peas, cloves, bay leaves, non-iodized rock salt taste

1. Two three-liter glass jars hold exactly 3 kg of tomatoes - large "cream". Well ... plus / minus a couple of pieces.

   Small tomatoes for pickling

2. We also need a "broom" for pickling. The composition of a broom is always a thing in itself. It is created by bazaar grandmothers, always in different ways, but always very good. The broom includes horseradish leaves, cherry branches, currants, dill along with seeds, and sometimes fennel.

   Salting broom

3. Tomatoes are better than cream. For some reason, they got used to cream. These varieties are intended for canning, and contain significantly more dry matter. It is important that there is no white stem inside the tomato. This is bad manners. The inside of the tomato should be exceptionally uniform red.

   Ideal tomato for pickling

4. Wash the tomatoes with cold water. Be sure to cut off the ponytails, remove the spoiled ones, if there are any.

   Wash the tomatoes

5. Next, you need to wash the "broom" and cut it into pieces as long as a match. This can be done with a regular knife. The chopped broom must be mixed so that the composition becomes more or less homogeneous.

   Cut the broom into match-length pieces

6. Put a large handful of brooms in each jar to cover the bottom of the jar. The same amount should remain.

   Put greens in the jar at the bottom

7. In each jar, throw in 2 bay leaves, 10 black peppercorns, 2 clove buds, 3 allspice peas.
8. Next is the saline solution. One three-liter jar needs approximately 50-60 grams of salt. This is the most difficult moment in the process - guessing the salt. Considering that part of the jar space is occupied by tomatoes, it is impossible to say how much water there will be. Therefore, we focus on the amount of salt in the jar.
9. Dissolve 100-120 grams of coarse rock salt in 0.5 liters of boiling water, God forbid not iodized. Common rock salt, which is now sold in 1.5 kg bricks, with blue packaging.
10. Still hot solution we pour equally into cans , right on the broom and spices.

    Pour in brine and add spices, garlic

11. Next, put the tomatoes in the jars. You should not push too hard. Although this is not fundamental. Arrange the unpeeled garlic cloves with the tomatoes. Lay the remaining chopped broom on top of the tomatoes. You can also make a broom layer in the middle of the can. But the jar is small, what is at the bottom and top will be enough.

    Put tomatoes in jars

12. The rest is quite simple. Top up a jar of plain cold water up to the very top. Cover the jar with a nylon lid so that it is airtight and gently shake the jar, turning it over so that the salt spreads evenly throughout the volume.

    

Excellent options for cooking pickled green tomatoes at home - for the winter, with garlic, mustard, pepper. Very tasty!

I want to invite you to try spicy pickled green tomatoes. Tomatoes are very tasty, spicy and unusually fragrant, ready to eat in 3 days. These tomatoes can be served as a snack for strong drinks, you can add them to dishes of fried meat, potatoes, etc. I advise you to cook it - it's very tasty!

• green tomatoes (you can also brown) - 1.5 kg;
• carrots - 1 pc.;
• sweet bell pepper - 1 pc.;
• chili pepper - 1 pc.;
• garlic - 1 head;
• dill and parsley greens - 0.5 bunch each;
• bay leaf - 3-4 pcs.;
• water - 1.5 liters;
• coarse salt - 3 tbsp. l .;
• sugar - 1 tbsp. l. (incomplete).

Wash green tomatoes (medium-sized is better), make cross-shaped cuts on top, but not completely.

Peel carrots and garlic, remove seeds from bell peppers. Cut the carrots and peppers into slices.

Grind carrots, peppers, garlic and chili in a blender.

Add chopped herbs to this mixture.

Mix everything thoroughly.

Fill the tomato slices with the prepared mixture and place them in a deep saucepan in layers. Add bay leaf on top.

Prepare the brine: add salt and sugar to the water, bring everything to a boil. Let the brine cool slightly (4-5 minutes) and pour over the tomatoes.

Place a slight oppression on top of the tomatoes and leave them at room temperature for 3-4 days. After that, delicious, spicy pickled green tomatoes can be served. Store tomatoes in the refrigerator.

Recipe 2: pickled green tomatoes for the winter (with photo)

Pickled green tomatoes are a popular snack. At the same time, it is great for both a festive dinner and a family snack.

The huge advantage of this kind of snack is that it is very easy to prepare it at home. Tomatoes are fermented in the container in which it is most convenient to do this. In the old days, such tomatoes were often fermented in huge barrels, but nowadays hostesses prefer to do it in pots, in jars or in a bucket. There isn't much of a difference in capacity, so you can ferment green tomatoes wherever convenient.

Very often tomatoes are fermented with stuffed herbs and garlic, and they are also covered with cabbage according to a quick recipe. This dish turns out to be very tasty and healthy due to the fact that vegetables are not heat-treated. This allows you to save most of the vitamins and minerals that help our body to work without interruptions in the cold season.

The most delicious pickled tomatoes are those that were picked in their garden. A quick and simple recipe for their preparation with step-by-step photos will tell you in detail how to properly prepare such a snack at home. You can add pepper and mustard if you like spicy dishes, but do not overdo it so as not to spoil the preparation for the winter.

• green tomatoes - 500 gr
• dill - 3 umbrellas
• black peppercorns - 8 pcs
• garlic - 4 cloves
• sea ​​salt - 1 tablespoon

Prepare the amount of green tomatoes you need. You can take very small fruits if you want to ferment them whole. Large tomatoes will need to be cut into two or four pieces to fit into the jar.

Tear off the stalks, rinse your tomatoes thoroughly, then start cutting the largest fruits into several pieces. Try to use a sharp knife to avoid damaging or crushing the tomatoes, or they won't feel as good to the touch.

Now start putting all the ingredients you have in a jar washed in advance with soda. Do not tamp the tomatoes so they don't turn into porridge; they should be loose in the jar. Add herbs, seasonings and salt there, as well as garlic cloves.

Pour the contents of the bottle with cold boiled water so that it does not reach the top of the jar by 0.5 - 1 centimeter.

Cover your green tomatoes with a nylon lid and place in a dark, warm place, shaking the jar beforehand to allow the salt and spices to be evenly distributed over the vegetables.

After that, you need to wait four to five days for the brine to ferment and the tomatoes are fermented. After the required time has passed, your pickled green tomatoes will be ready to eat.

Recipe 3: green tomatoes pickled in jars

The recipe for pickled green tomatoes is very simple, while their taste is extraordinary. If you love barrel pickles, then this method of harvesting will appeal to you. Pickled green tomatoes will be ready in two weeks, but if you want faster, cook the yellow ones. These tomatoes have a sweeter taste and cook much faster, the recipe is the same.

• Green, brown or yellow tomatoes - 1 kg
• Garlic - 2-3 cloves
• Sweet bell pepper - 1-2 pieces
• Coarse salt - 40 gr
• Dill seeds - a pinch

Harvesting pickled green tomatoes for the winter is one of the easiest ways to make pickles. Green tomatoes are very often left in the garden and many are simply thrown away, but they can be used to make a wonderful snack. Whether you bought a sledk of unripe tomatoes or just want to treat yourself to a delicious salty snack, this recipe will appeal to you for its simplicity and affordability.

If you don't have green tomatoes, you can replace them with yellow ones - this variety itself is very tasty, and it will be even tastier when salted.

It is advisable to take whole tomatoes, not damaged. Put them in a colander and rinse well in running water.

To make the tomatoes well salted and juicy, you need to make a cruciform incision with a sharp knife.

Pickled green tomatoes for the winter will be ready faster if they are still chopped with a fork or toothpick from the side of the stalk.

The yellow tomatoes are a little softer, so you can just cut them off from the top.

The bell peppers need to be washed, the stalk with seeds removed and cut as small as possible. You can grind the pepper in a meat grinder.

Chop parsley or dill and mix with pepper. If you are using dry dill seeds, you can add them to the jars immediately.

Peel the garlic, clove and chop finely with a knife or grate.

Combine the pepper and garlic and add the vegetable mixture to the slices.

Put the tomatoes stuffed with this mixture in jars - it is best to take a liter or enamel pan.

Prepare the brine. For a liter of water, add 40 grams of salt, mix well and pour this brine over the tomatoes. You can heat the brine, then pickled green tomatoes will be ready to eat in 10 days. Yellow tomatoes will be ready faster - you can taste it in a week.

Fill the tomatoes with brine and put the jars or a saucepan in a warm place. You can leave the workpiece in the kitchen - the temperature should not be lower than room temperature.

After a few days, the tomatoes can be rearranged to a cooler place.

Tomatoes salted according to this recipe can be served in two weeks, but they will be most delicious in about a month. To preserve pickled green tomatoes until winter, it is advisable to put the jars in the refrigerator or in a cool cellar. If you have a balcony, this is also a good place to store your homework.

Yellow tomatoes differ from green and red tomatoes in their high content of vitamins and nutrients. Therefore, you can always save a few kilograms of these amazing vegetables if you prepare this magnificent preparation. They can be served as an independent snack. Bon Appetit!

Recipe 4: pickled green tomatoes in a saucepan

Pickled green tomatoes as in a store in Soviet times is a recipe that not everyone knows and knows how to cook.

• 1 kg green tomatoes
• half a hot chili pepper,
• fresh dill,
• 2 bay leaves,
• 2-3 cloves of garlic
• 7-8 peas of black pepper,
• 1 tables. l. salt,
• 1 tables. l. sugar without a slide,
• 1.5 liters of water for the marinade.

Wash the tomatoes, pierce with a toothpick in one or several places. Place in an enamel pot. A glass container is also perfect, as the glass does not oxidize or spoil vegetables.

Boil water, then cool slightly until warm. Pour in salt, sugar, add dill sprigs, finely chopped garlic, chili pepper, black allspice peas and laurel leaves there. Mix everything so that the free-flowing ones completely dissolve in the marinade. The marinade is now completely cool and you can continue cooking.

Pour the marinade over the green tomatoes. The marinade should already cool completely and become room temperature.

Cover the pan with a lid and leave it in the room for 2 days for fermentation and fermentation. After two days (a small foam and bubbles will appear on the surface of the tomato) we put it in the cellar or in the refrigerator for another 4-5 days.

When the fermentation time is out, you will see that the marinade has become cloudy and the tomatoes softened. I deliberately did not put oppression on the tomatoes so that they retain not only a pleasant appearance and do not shrink, but also remain juicy inside. You can, of course, crush the tomatoes with oppression, but their shape will become wrinkled and not so attractive. Thanks to the fact that the punctures were made with a toothpick, the tomatoes fermented very well inside. In Soviet times, tomatoes were always squeezed and shriveled, but my tomatoes and store tomatoes are no different in taste.

We serve pickled tomatoes as a snack and not only. Those who tried such tomatoes in stores during the Soviet era will be overcome by nostalgia for the past. Now take the recipe into service.

Recipe 5: pickled green tomatoes with mustard

Here's a recipe for how you can prepare green mustard tomatoes in a cold way.

Ingredients:

• green tomatoes - 10 kg,
• garlic - 3-4 heads,
• horseradish leaves,
• Dill,
• mustard - 100 grams,
• cherry leaves.

For the brine per bucket of water:

• salt - 1 glass
• granulated sugar - 2 cups.

After we have prepared all the ingredients we need, we will start preparing a delicious preparation. Pour horseradish leaves and dill with water and rinse well. We take out and shake off the remaining water from the greenery.

Then we sort the green tomatoes and select the whitened or brown fruits. We wash them in a large amount of cold running water. Let's send the fruits to a fine sieve mlm, it's just a colander. Let the water drain.

We wash the container in which our green tomatoes will be salted. We scald it with boiling water. Then the bottom and walls of the container are thickly coated with the most common mustard.

Put a layer of greens (dill, cherry leaves, horseradish leaves) on the bottom of the barrel or pan. Place the prepared tomatoes tightly. Sprinkle them with peeled garlic, washed cherry leaves and dill. Let's prepare the brine. To do this, dissolve salt and granulated sugar in cold water. Stir thoroughly until the salt and sugar are completely dissolved. Then fill the container filled with tomatoes with ready-made cold brine. We put a circle with a load on top. We leave the tomatoes at room temperature for about 2-3 days. We wait until the fermentation process begins. Then we transfer the container to a cool place. We remove the sample.

And now I boldly declare that our preparation for the winter from mustard green tomatoes is ready!

Recipe 6: green tomatoes pickled with garlic

Green tomatoes with herbs and garlic are a very tasty appetizer that cannot be cooked in the fall, when green tomatoes appear on the shelves, it is simply a sin! It turns out it is very piquant, spicy. The taste is really amazing! You can put such a snack on an everyday table, or you can also on a festive one. Green tomatoes with herbs and garlic go wonderfully with vodka. True, such tomatoes have a characteristic pronounced garlic smell, so if you are going to work or, say, on a date, it is better not to eat them. In other cases, they are not contraindicated.

The recipe for pickling green tomatoes stuffed with garlic and herbs is very simple! You just need to prepare the filling, and then stuff the tomatoes with it. Next, green tomatoes should be fermented in a special brine for three to four days. After this time, the appetizer will be ready, and you can include it in your menu.

If you are partial to green tomatoes stuffed with herbs and garlic, and want to enjoy this wonderful snack, prepared with your own hands, then study the first step-by-step photo recipe for their preparation, which is given below. Follow all the instructions exactly, and then soon you will be able to please your household with a delicious autumn dish.

• green tomatoes - 3 kg
• carrots - 1-2 pieces
• chopped parsley - 3-4 tablespoons
• chopped dill - 3-4 tablespoons
• sweet bell pepper - 1 piece
• bitter pepper - 1 piece
• horseradish leaves - 1-2 pieces
• bay leaf - 4-5 pieces
• garlic - 10-12 cloves
• food salt - 2 tablespoons per liter of water
• sugar - ½ tablespoon per liter of water

The preparation of the appetizer begins with a selection of tomatoes. They must have a fairly dense skin, and the fruits themselves must be strong. Tomatoes brought home must be thoroughly washed to remove all dirt, and then dried with paper towels. Then each fruit needs to be cut cross into cross, but not completely. Tomatoes shouldn't fall apart.

We peel the carrots and wash them thoroughly, and then chop them (it is best to grate on a coarse grater). Then let's tackle sweet bell peppers. You need to remove the stalk and seeds from him. Then the pepper will need to be cut into small pieces. After that, mix the chopped vegetables.

Grind hot pepper and garlic and then mix them.

Thoroughly rinse the herbs (dill and parsley), dry them, and then chop them.

Mix chopped greens, garlic, carrots, as well as sweet and hot peppers in one bowl. Stuff the green tomatoes with the resulting "minced meat". For the brine, dissolve the required amount of salt and sugar in boiling water. Put the stuffed green tomatoes in a saucepan and shift them with bay leaves and horseradish leaves, and then fill with the brine prepared earlier.

The brine should completely cover the tomatoes. It is advisable to install some kind of weight on top. For example, you can cover the tomatoes with a plate and place a one and a half liter jar filled with water on it.

Soak green tomatoes stuffed with herbs and garlic in this state for 3-4 days. And then you can include them in your diet: they will be ready!

Recipe 7, step by step: pickled green tomatoes in a bucket

I bring to your attention a recipe for a delicious snack! Tomatoes according to this recipe are stored for a long time, but they are so tasty that the whole barrel disappears imperceptibly!

• Tomato (5 kg)
• Garlic to taste
• Hot red pepper - to taste
• Leaf celery - to taste
• Black pepper - to taste
• Bay leaf - to taste
• Dill - to taste
• Salt to taste

Prepare all ingredients. Wash the tomatoes.