Tips and tricks

How to salt green tomatoes in a saucepan


Blanks from green tomatoes become relevant when the air temperature drops. There is no reason to leave the remaining unripe fruits on the garden bed. They will not have time to catch up, and the rains that have begun will attract an army of slugs, which will quickly deal with green tomatoes.

An excellent solution is to pickle green tomatoes in a saucepan. Such a container will not be difficult to find in any home, and it is not at all difficult to cook delicious pickled tomatoes.

Salting options for green tomatoes

Recipes for pickling green tomatoes in a saucepan differ in the set of ingredients, the method of preparation and the taste of the finished dish. Tomatoes can be pickled, salted, fermented. At the exit, the fruits are sweet or sour, spicy or pungent, with or without filling. Therefore, experienced housewives are advised to try several options in order to find your own recipe that will appeal to everyone at home.

The simplest recipes are easy to prepare even for those who first decided to try salted tomatoes in a saucepan. For pickling, we need medium-sized unripe tomatoes with a slightly whitened skin. They are called milk ripeness fruits.

Salt in a cold way

An excellent method of instant cooking, with the help of which vitamins and elasticity are preserved in the fruits. For the salting, we choose healthy, without traces of spoilage and rotting tomatoes. Carefully wash them and not deeply cut the tops with a cross. You can just poke holes.

Let's start salting. Let's prepare the ingredients for the brine. The quantity is indicated for 1 liter of clean water. If more brine is needed for the amount of vegetables we cooked, then we increase the bookmark. Prepare the brine from:

  • 1 liter of water;
  • 1 tablespoon salt
  • 2 tablespoons of granulated sugar;
  • 6 hot pepper pods.

Take greens, favorite spices and garlic to taste. The amount of hot peppers can also vary depending on preference.

Put peeled and cut garlic cloves at the bottom of the pan, and prepared tomatoes on top. Cover with herbs and lay out pieces of hot pepper. Dissolve salt and sugar in cold boiled water, then pour in the tomatoes. Cold-salted tomatoes can be tasted after 3-4 weeks.

Salt with tomato juice

Here's another fun way to pickle green tomatoes in a saucepan. You will need black currant leaves and coarse salt. Prepare the pan - wash it with baking soda, pour over it with boiling water and dry it thoroughly.

Wash and dry the green tomatoes, laying them in one layer on a towel. We don't need extra moisture for this recipe.

Cover the bottom of the pan with currant leaves. You can not be limited to one layer, but put the leaves in two, the main thing is that they cover the bottom of the saucepan well.

Lay green fruits on top of the leaves, while sprinkling them with salt.

Important! Place the vegetables tightly and sprinkle with table salt evenly.

Mustard grains are a good addition to salt. They will give our tomatoes a special flavor.

We alternate the layers of fruits with salt, be sure to lay currant leaves between them. So we fill the entire saucepan, cover the last layer of tomatoes with leaves in several rows.

The next stage is important and the most interesting - pour all the tomatoes in a saucepan with tomato paste. To prepare it, grind some of the tomatoes in a meat grinder, mix with salt and mustard seeds and pour the mixture into a container. The mixture should be moderately salty. We transfer the pan to a cool room.

Tomatoes with herbs and garlic

We prepare the vegetables as usual - we sort them out, wash them, dry them. Let's prepare the garlic and herbs. It is better to take more greens, it gives the tomatoes a rich taste.

In a separate saucepan, heat the water to a boil. Put the green tomatoes in a colander and put them in boiling water for 5-6 minutes. Then immediately transfer it to cold water for cooling.

We put the blanched tomatoes in layers in a saucepan, sprinkling each layer with chopped garlic cloves, pieces of pepper and herbs.

Important! Before setting, place a larger bowl under the bottom of the saucepan, into which the juice will drain.

We do not put the pan to the top, we need to leave a place for fermentation. Pour the prepared tomatoes with brine, cover with an inverted plate and put the oppression. It is recommended to cover the top of the pan with a clean cloth. Pickled green tomatoes in a saucepan are ready to taste in 2-3 weeks.

Proportions of components per 1 kg of tomatoes:

  • 1 large head of garlic;
  • 1 hot pepper pod;
  • 1 bunch of celery and parsley;
  • 2 laurel leaves;
  • 3-4 peas of allspice and black pepper.

For brine, we take two tablespoons without a slide of table salt per 1 liter of water.

Serve the finished vegetables on the table, putting them on a dish.

Outcomes

A salad of green pickled tomatoes flavored with sunflower oil looks very appetizing. Enjoy your meal.

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