Pickled green tomatoes in a jar like barrels

Pickled green tomatoes in a jar like barrels

The most delicious and fragrant green tomatoes! Salted tomatoes turn out to be such that you can eat your mind! They are moderately salty, vigorous and very appetizing! A jar of these tomatoes can be stored in a cold place all winter.

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Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 21 days

Step-by-step production

Step 1:

Prepare the necessary ingredients for pickling green tomatoes. In the recipe you can use brown tomatoes and those that have already begun to ripen slightly. So, remove the stem from the tomatoes and rinse the tomatoes well in clean water. We will not sterilize the jars, which means that the tomatoes, herbs and containers in which the pickling will take place must be very clean.

Step 2:

First wash the container with the product, rinse thoroughly, and then, for greater confidence, rinse with baking soda. I salt green tomatoes in a large plastic jar, but you can use an ordinary three-liter glass jar.

Step 3:

Place a leaf of horseradish on the bottom of the dish.

Step 4:

Peel the garlic, rinse and press any clove with a knife so that it is slightly flattened. This will make the brine the most fragrant and tasty.

Step 5:

Send the garlic to horseradish.

Step 6:

Rinse the cherry leaves and add to the jar. If you have dill umbrellas, currant and raspberry leaves, use them for pickling too.

Step 7:

On any tomato in the area of ​​the stalk, make several punctures with a toothpick, so the tomatoes will be salted faster and more evenly.

Step 8:

In a separate bowl, dissolve salt, sugar and mustard powder in clean water. Some recipes exclude mustard powder, I tried pickling without it. As practice has shown, with powder in the process of salting tomatoes, less plaque and mold appears, so use this component if possible. About salt: I took 2 heaped spoons, you can use it according to your own taste.

Step 9:

Pour brine over the tomatoes so that it covers all the tomatoes. If necessary, make one more or half portion of brine.

Step 10:

Next, you should install pressure so that the tomatoes do not float. I use a small cup for this purpose, fill it with brine and place it in a jar on top of the tomatoes (as in the photo).

Step 11:

Thus, the tomatoes are constantly in a fragrant brine. Leave the jar to steep at room temperature for a week. After a week, you can see a snow-white coating on top, this means that the tomatoes have been pickled and fermented. Carefully remove the deposits using a large spoon, cover the jar with a plastic or nylon lid and store and add salt in the refrigerator or any other cold space (for at least 3 weeks).

Step 12:

Salted green tomatoes are ready!

The longer the tomatoes are infused, the tastier they turn out! Be sure to try it and enjoy the taste that almost everyone has known since childhood!

Green tomatoes will serve as a good addition to meat and potato dishes, as well as kebabs and grilled sausages.

Bon appetit!

Secrets of grandma's recipes for pickling greenish tomatoes

Salted green tomatoes are a favorite delicacy in Russian cuisine, which is familiar to everyone from childhood. Any housewife has in her arsenal a whole supply of different recipes for this universally useful preparation, but none of them can ever compare with grandmother’s pickling recipes. They differ not only in their great taste, but also in their unique beneficial qualities.

“Everything new is a well-forgotten old thing.” – It’s the same with preparations for the winter; use your grandmother’s recipes to recreate delicious, unique treats for the winter table.

1. Selection of greenish tomatoes
2. Preparation for production
3. Container size
4. The best recipes
5. Harvesting tomatoes in a barrel
6. Recipe No. 1.
7. Recipe No. 2
8. Recipe No. 3
9. Pickling tomatoes in a jar
10. Recipe No. 1
11. Recipe No. 2
12. Recipe No. 3
13. Pickles from greenish tomatoes in a bucket
14. Tips for housewives
15. Useful Features

Selection of greenish tomatoes

Any types of fruits, with the exception of salad and sauce ones, are suitable for culinary processing according to grandma’s methods. Preference should be given to unripe tomatoes of medium and large size, because small ones may contain solanine, a substance poisonous to the human body.

In the largest fruits, the amount of unsafe substance is much smaller, so their consumption is not dangerous. These fruits make the most delicious preparations for the winter!

To avoid the risk of poisoning, there is a common method, which, by the way, was also used by our grandmothers: before processing, immerse them in salt water and leave them for several hours until the liquid draws out the nasty toxin (poison of biological origin) .

Preparation for production

The key to success in cooking, as in any other business, often consists of rigorous preparation. In order to enjoy a self-prepared appetizer of greenish tomatoes in the winter, you need to carry out a number of manipulations with them:

• Thoroughly wash the fruits under running, slightly warm water.
• Remove the stem so as not to damage the tomatoes.
• Make punctures in the places where the stalks are located in advance in order to moderately pickle the fruits.
• There is a practice - to blanch tomatoes in boiling water to avoid the roughness of the fruit. But this is not an inevitable measure.
• The utensils for preparation should be washed and sterilized.

Container size

Anyone can choose the size of the container for a future snack at their own discretion; several characteristics must be taken into account:

• the amount of raw material available for the next processing,
• the period for which the workpiece is planned to be stored,
• storage temperature,
• the number of gourmets who want to enjoy the delicacy.

You also need to be prepared to overcome temptation, and under no circumstances touch green tomatoes set aside for winter treats ahead of time.

The best recipes

There are several recipes for pickling greenish tomatoes, the main principle of which is the cool pickling method, because boiling water can damage the beneficial characteristics of this fruit.

Harvesting tomatoes in a barrel

There are several other methods for making snacks. Some let young green tomatoes be salted in a barrel, as almost all generations of housewives have been doing for a long time.

Before salting, you need to prepare the container: fill the barrel with water until the wood swells and the cracks are clogged. If the container is new, it should be doused with hot water a couple of times. The old one must be disinfected, then the barrel should be rinsed with boiling water.

Now you can start cooking by choosing one of the following recipes:

Recipe No. 1.

• fresh green tomatoes (10kg)
• a sprig of tarragon and a bunch of parsley
• garlic (30g)
• chili pepper (10g)
• cherry and dark currant leaves (100g each)
• brine (70g salt per 1 liter of water)

The bottom of the barrel must be lined with currant and cherry leaves, as well as one third of the spices. Then lay out half of the cooked fruits, add the second third of the spices on top, then repeat the outer layer again and cover everything with cherry and currant leaves. Close the jar and leave it in a cool place for 40-50 days.

A completely accessible and common method explaining how to pickle green tomatoes in a barrel.

Recipe No. 2

• tomatoes (11kg)
• currant leaves (100g)
• dill (200g)
• horseradish and celery (5g each)
• salt (700g)
• garlic (30g)
• reddish and dark ground pepper (15 g)
• sugar (7 tablespoons)

Leaves and greens are coarsely chopped and mixed with pepper, half of the mixture is laid out on the bottom, then tomatoes are placed, they must be covered with the second part of the spices.

Recipe No. 3

• green fruits (10kg)
• sugar (500-700g)
• dill (200g)
• cherry and currant leaves (100g)
• chilled brine: 500g of salt is dissolved in 8 liters of water, which is boiled and then cooled.

Made using the same method as in the first recipe, the significant difference is the brine itself.

Pickling tomatoes in a jar

Preparations in a jar will delight you not only with their taste, but also with their ease of storage, because the jars can be placed in the refrigerator or on the balcony and you can enjoy your favorite snack for a long time. Also, the convenience of this method is that the options for such salting are quite diverse. You can cook both whole fruits and slices, you can even stuff them.

The best options for making the most delicious greenish tomatoes for the winter can be found below:

Recipe No. 1

• green tomatoes (1kg)
• a bunch of fresh dill and parsley (50g each)
• aromatic black peppercorns (15g)
• bay leaf (100g)
• brine: for 1 liter of water 4 tablespoons of salt and 2 tablespoons of sugar
• 3 cloves spicy garlic
• Reddish pepper (150g)

Laying occurs by alternating layers:

1. A whole piece of greens and garlic.
2. Tomatoes.
3. Same as the first one with the addition of pepper.

All that remains is to fill the jar with brine, close the lid tightly and throw it into a cold space for 15-20 days.

Recipe No. 2

• tomatoes (6kg)
• sweet pepper (500g)
• medium carrots (6 pcs)
• whole head of garlic
• bunch of parsley
• brine (see previous recipe)

Wash and dry the fruits, cut them and place chopped carrots, chopped peppers, and garlic in each hole. Place the stuffed tomatoes in a jar, cover with herbs and pour hot brine over everything, roll up the lid and cover with a towel; let cool. Then move to a cold room.

Recipe No. 3

"In its own juice."

• tomatoes
• sugar
• salt
• dill
• cherry leaves
• horseradish
• garlic
• currant leaves
• white cabbage leaves, previously scalded.

Carefully wash the fruits under running water, then you need to pierce them at the place where the stalks are attached and put them in a jar along with spices and herbs, then cover the top with a cabbage leaf, let the tomatoes release their juice, and then screw the jar on and place in the cold.

Pickles from greenish tomatoes in a bucket

Almost all housewives love to resort to the culinary technology given to us, due to the fact that it can combine the possibility of pickling and pickling, so there is no difference in making tomatoes using the cool method in a bucket.

For this recipe you will need:

• tomatoes (depending on the size of the bucket)
• sugar (1 spoon per 3 kg of fruit)
• salt (two tablespoons per 1 liter)
• head of garlic
• chili pepper
• dark peppercorns

First, wash the peppers and tomatoes under running water, then place the herbs and spices on the base, pour brine over everything, and place the fruits in the liquid. Place a circle of wood on top, apply pressure and cover with a napkin. The preparation needs to stand for several days until fermentation begins, after which it is put away in the cold.

Tips for housewives

In order for green tomatoes, prepared with such care for the winter, to really survive until this time, we must remember that the best thing for them is coolness.

1. Recommended storage temperature is from zero to 4 degrees.
2. A sprig of ordinary bird cherry, which must be placed in a jar during seaming, will help extend the shelf life. Before this procedure, we are advised to soak the twig in boiling water for about 5 minutes.
3. Before canning, it is useful to soak vegetables for 4-7 hours in a salt solution.

Useful Features

Green tomatoes are rich in beneficial qualities, and their production by canning does not destroy, but preserves essential vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and minerals. The most necessary qualities that have a positive effect on the human body are:

1. Serotonin (also the popular hormone of happiness), which is part of the fruit, restores nerve (related to bundles of nerves) , helps in the fight against stress (Stress from the English stress - pressure, pressure, pressure; oppression; load; tension) .
2. Lycopene is a protector of DNA (Deoxyribonucleic acid is a macromolecule that ensures storage, transmission from generation to generation and implementation of the genetic program for the development and functioning of living organisms) from unexpected and unpleasant changes.
3. Prevention of cancer and heart attacks.

Now you can eat your favorite winter preparation with a measured soul and combine business with pleasure.

Barrel green tomatoes - 4 recipes for salted tomatoes at home

Hello, dear readers! The pickling season is already in full swing. This means that it’s time to share your favorite and delicious pickle recipes :) Agree, it’s so nice to enjoy vegetables from your own garden in the cool winter season. Therefore, now I will tell you how to cook barrel green tomatoes. How to marinate reddish ones, see another article.

Previously, in villages, tomatoes were fermented for the winter in huge wooden barrels. Nowadays, housewives mainly use glassware. But you can also ferment in an ordinary plastic bucket. The tomatoes will turn out just as tasty as barrel tomatoes, if everything is done correctly.

Tomatoes are usually salted using the cool method. This means that the brine does not need to be boiled, but consists only of salt and water. Do not boil or sterilize pickling jars, but simply rinse them with soda. You can prepare it with garlic, pepper, dill, horseradish, currant leaves, aromatic peas or mustard seeds. It’s impossible to list all the suitable herbs. And how delicious they are with fried potatoes or chicken chops. So read the selection and remember the best recipes 😉

Green tomatoes for the winter in a plastic bucket, pickled using the cool method

To begin with, I’ll tell you the first pickling recipe that my mother taught me. This is how I pickle tomatoes every year. It turns out very tasty! Such tomatoes will be perfect for any formal table or family dinner.

To make it, prepare:

• 9 kg of tomatoes (10 liter bucket);
• 6-8 bunches of dill;
• 7-10 sprigs of celery;
• 5-7 sheets of horseradish;
• 1-2 branches of tarragon;
• 10 cherry leaves;
• 4-5 heads of garlic;
• 1 tbsp. coriander seeds;
• 1 tbsp. mustard seeds;
• 5-6 bay leaves;
• rock salt;
• 1 tsp dark pepper consistency;
• 5 liters of water.

Manufacturing step by step:

1. Moderately distribute 3-4 sprigs of celery, a small bunch of dill, 3 leaves of horseradish, 1 sprig of tarragon, 5-6 bay leaves and cherry leaves on the bottom of the bucket. Add coriander seeds, mustard seeds and peppercorns.

2. Chop 2 heads of garlic into a bucket. There is no need to peel the garlic, just break the head and lay out the cloves completely.

3. Place the tomatoes in a single layer on the grass pad.

4. Place 3-4 bunches of dill along with inflorescences, 2-3 branches of celery, 1-2 leaves of horseradish and 1-2 heads of garlic on the vegetables. Layer the vegetables and herbs in this way. You should get 2-3 layers.

It is better to place medium-sized tomatoes at the very end. This way they will not be crushed under the weight of the largest tomatoes.

5. Prepare brine at the rate of 3.5 tbsp. salt per 1 liter of cool raw water. The brine should cover the top fruits halfway. For tomatoes this size you will need 5 liters. water and 17.5 tbsp. salt.

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6. Pour the mixture with brine.

7. Place a weight on top of the tomatoes. An ordinary 5 liter water bottle is suitable for this. Ferment for 2 weeks in a warm room.

Keep the finished pickling cool. If everything is made correctly, they will be stored for a very long time. The preparation mixes well with beef or stewed pork.

Barrel green tomatoes, pickled in jars at home

If you like your veggies on the spicy side, you will literally love this recipe! Fermenting tomatoes in a jar with pepper is very simple. Prepare with the type of pepper that suits your taste best. After all, opening a jar of special homemade pickles in winter is a pleasure :)

Ingredients for a 3 liter jar:

• 2 kg greenish tomatoes;
• 3 tbsp. salt;
• 2 bay leaves;
• 2 heads of garlic;
• 1 small chili pepper;
• 4-5 sweet bell peppers;
• 1 bunch of dill;
• 1 bunch of parsley;
• 7-8 dark peppercorns.

Step by step recipe:

1. Thoroughly rinse the herbs and vegetables. Finely chop the dill and parsley.

2. Finely chop the bell pepper, chili pepper and garlic. A blender is also suitable for grinding. If you don't like bell peppers, swap them for ratunda.

3. Mix the herbs and a mixture of peppers and garlic. It should turn out to be a thick porridge.

4. Prepare the tomatoes: make 2 cuts lengthwise and crosswise, but do not cut completely into slices. Place 1-2 tbsp inside each fruit. entrails.

5. Place the tomatoes in a glass jar. Add bay leaves, dark pepper and salt. Fill to the top with boiled water.

6. Cover with lids on top, but do not close, the fruits must breathe! Store in a warm place for 2-3 days. When the tomatoes have set, put the jar in the refrigerator or other cold space.

After 3-4 weeks, the pickles can already be served. This kind of appetizer will literally not leave any pickle lover indifferent :)

How to pickle green tomatoes in a saucepan, like barrel tomatoes?

If you have a huge steel pan at your dacha, then this recipe is especially for you. The resulting tomatoes are approximately the same as when salted in a bucket, but more flavorful and not as salty. You can add other herbs and spices to taste, the main thing without fanaticism. And absolutely, you can’t spoil the porridge with oil)

Required products:

• 25 kg of greenish tomatoes;
• rock salt;
• 10-20 horseradish leaves;
• 10-15 celery sprigs;
• 5 huge clouds of dill;
• 5-7 cherry leaves;
• 5-7 currant leaves;
• 5-7 bay leaves;
• 10-15 reddish peppercorns;
• 10-15 dark peppercorns;
• 3-5 heads of garlic.

Manufacturing:

1. Wash and roughly tear the horseradish, celery and dill. Place half of the fresh herbs and the unpeeled cloves of 3 heads of garlic on the bottom of the pan. Add currant and cherry leaves, reddish and dark pepper.

2. Layer the bottom of the pan with tomatoes in 1-2 layers. The fruits should be pressed tightly together.

3. Place some of the remaining herbs and garlic on the tomatoes.

Layer in layers - tomatoes/greens. The thicker the layer of herbs, the more flavorful your pickling will be. I ended up with 5 layers.

4. At the end of preparation, add the bay leaf and the remaining pepper mixture.

5. Leave the dry mixture for a couple of days so that the tomatoes absorb the odors of the herbs.

6. Prepare brine at the rate of 2 tbsp. rock salt per 1 liter of water. Fill the tomatoes to the top with brine and leave in a warm room for 2-3 days.

Once the tomatoes have set, move the pan to the coolest, darkest area. There she will stand until you need a snack)

The usual recipe for finger-licking green barrel tomatoes, pickled with mustard for the winter

This recipe is very close to how grandmothers salted in the villages. This is the only way to pickle in a small town. The secrets of pickled greenish tomatoes with mustard, how to salt them so that the fruits come out fresh and are stored for a long time. All this and almost everything else in the video lesson below!

I hope you liked the current recipes. Naturally, there are a huge number of recipes for pickling tomatoes, and each one comes out with its own unique taste. How do you prepare vegetables for the winter? Don't forget to share your professional secrets and favorite supplements. Like, subscribe and share recipes with friends. See you soon.

The best recipes for making barrel green tomatoes

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Homemade preparations are always much tastier than store-bought ones. We offer you to get acquainted with several ordinary, but at the same time popular recipes that will allow you to stock up on tasty, and most importantly, natural tomatoes for the winter.

• The benefits and harms of green tomatoes
• Selection and preparation of vegetables
• How to create green barrel tomatoes
  • In a bucket
  • Video: pickled barrel tomatoes
  • In banks
  • Video: salted green tomatoes
  • In a saucepan
  • Video: The fastest method of pickling greenish tomatoes
  • Video: pickling green tomatoes using the cool method
• Individual storage
• Useful tips for making

The benefits and harms of green tomatoes

Before you decide whether to cook unripe tomatoes or not, you need to know what positive and negative features these vegetables have. The usefulness of tomatoes is determined by their composition, which contains various vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) , minerals and acids. In addition, the vegetable has other positive properties:

• has an impact on fundamental processes in the body and helps remove unnecessary changes in organs;
• lycopene prevents disturbances in the functioning of the myocardium and also complicates the development of tumors;
• serotonin regulates the functioning of nervous (an animal organ that serves to transmit important information for the body to the brain) actions and helps improve mood.

In addition, tomatoes also have negative properties:

• the presence of a huge number of allergens;
• unsafe for problems with kidneys and heart;
• abuse leads to drowsiness (a distinction should be made between psychophysiological hypersomnia, which is observed in practically healthy individuals with insufficient night sleep or under stress, and various pathological variants of hypersomnia) , impaired breathing rhythm and headaches (located in the head) ;
• violation of blood composition (internal environment of the human and animal body) ;
• They are prohibited for use by pregnant and nursing mothers.

Selection and preparation of vegetables

The taste and shelf life of canned food depend on the variety of tomatoes. Pickling varieties that contain a higher amount of sugars are considered ideal for preservation. They are endowed with dense skin and pulp and grow to medium size. Sugars provide a suitable environment for lactic acid microbes; otherwise, the fruits will become moldy.

How to create green barrel tomatoes

We invite you to get acquainted with several recipes for canning tomatoes so that in the end they come out like barrel ones.

In a bucket

We invite you to get acquainted with several recipes for making barrel tomatoes in a bucket.

Recipe 1

For pickling in a 10-liter bucket, the following ingredients will be useful:

• tomatoes - 3 kg;
• sugar - 1 tbsp. spoon;
• salt - 2 tbsp. spoons;
• chili pepper - 1 pc.;
• garlic - 1 head;
• spices and herbs to taste.

The manufacturing process looks like this:

1. Vegetables are washed under cold running water.
2. Place all the spices on the bottom of the bucket, cut the pepper into pieces.
3. Prepare the brine by dissolving the salt in 5 liters of water.
4. It is poured into the container where the tomatoes are located.
5. A circle of wood is placed on top, pressed and covered with a napkin.
6. Leave for 3 days at room temperature to start the fermentation process, and then put it in a cold space.

Video: pickled barrel tomatoes

Recipe 2

For the following recipe you will need the following ingredients:

• tomatoes - 3 kg;
• salt - 2 tbsp;
• sugar - 1 tbsp;
• mustard - 1 tbsp;
• aspirin - 12 pills;
• bay leaves - 10 pcs.;
• garlic - 1 head;
• horseradish leaves - 5 pcs.;
• peppercorns - 15 pcs.;
• greens and cherry leaves.

Manufacturing process:

1. Place currant leaves in water, boil for 10 minutes and remove.
2. Add salt and sugar and stir until dissolved.
3. After the water has actually cooled, add mustard.
4. The horseradish is chopped and placed on the bottom of the container along with other herbs and garlic cloves.
5. Spread the tomatoes and remaining spices.
6. Tomatoes are filled with brine, aspirin is added, covered with a lid and placed in a cold space.
7. You can try after at least 2 weeks.

In banks

Recipes for making tomatoes in small containers are also successful. By combining different spices you can create a truly unique taste.

Video: salted green tomatoes

Recipe 1

Let's take a look at the usual recipe for barrel tomatoes in a 2-liter jar.

Ingredients:

• tomatoes - 1 kg;
• water - 1 l;
• salt - 40 g;
• horseradish leaves - 3 pcs.;
• currant leaves - 5 pcs.;
• garlic - 5 cloves;
• dill - 2 umbrellas;
• pepper to taste.

Manufacturing process:

1. Vegetables are peeled and washed under running water.
2. Garlic is peeled.
3. Leaves, horseradish and dill are washed and shaken off excess water.
4. The jar is sterilized and filled with herbs and half a portion of tomatoes.
5. Garlic, peppers and herbs and the remaining tomatoes are placed on top.
6. Finally add horseradish and dill.
7. Salt is diluted in water and the jar is filled with the purchased substance.
8. The container is covered with a plastic lid and stored in a cool place.

Recipe 2

The second recipe will be a composition with the addition of vinegar. To make it, you will need the following ingredients:

• tomatoes - 3 kg;
• greens - 200 g;
• garlic - 1 head;
• onion - 100 g;
• water - 3 l;
• salt - 40 g;
• sugar - 180 g;
• bay leaf - 3 pcs.;
• vinegar 9% - 1 tbsp.;
• allspice - 5 pcs.;
• vegetable oil - 60 ml.

Manufacturing process:

1. Place previously washed greens, garlic and oil on the bottom.
2. Place tomatoes and onions cut into large rings on top.
3. The marinade is prepared from all the remaining ingredients, not counting vinegar.
4. Place on fire and after boiling, add vinegar and fill the jars.
5. Containers are sterilized for 25 minutes.
6. Cover with lids and roll up.