Lightly salted green tomatoes are such a profitable type of harvest that they are made everywhere. Such tomatoes cook quickly, the output does not turn out to be as sour as when pickling. And the addition of sugar gives some fermentation flavor, which makes lightly salted tomatoes very spicy. Perfect for daily use, and serving the festive table is not shameful.
There are many recipes for lightly salted green tomatoes. There are very fast options, for example in packages. Green fruits are harder than ripe ones, so some housewives use recipes for salted tomatoes for salads, and it turns out great.
Every housewife has ingredients for salting. And if something is not there, then it will not be difficult to acquire - they are all familiar and available. The advantage of green tomatoes is that even a little overkill with spices will not spoil the taste of the finished dish.
Lightly salted green tomatoes are amazingly good with potatoes in any form, with meat dishes and with pilaf.
Each recipe for lightly salted green tomatoes deserves attention and testing, so we will consider several options.
Important! Having cooked lightly salted unripe tomatoes with enthusiasm and good mood, you will get an unforgettable taste of the finished product.
Lightly salted tomatoes per day
Small tomatoes are also suitable for this option, which is very nice. Many recipes only require medium to large fruit. We will prepare everything you need in advance.
For 2 kg of green small tomatoes you will need:
- boiled water - 1.5 liters;
- table salt - 1.5 tbsp. spoons;
- granulated sugar - 3 tbsp. spoons;
- apple cider vinegar - 1 tbsp. the spoon;
- garlic - 3 cloves;
- chili pepper - ½ pod;
- fresh dill - 1 bunch.
We will select dense, healthy tomatoes and wash them.
In a separate container, mix salt, sugar and vinegar with water until the components are completely dissolved.
Chop the garlic.
Place the garlic and herbs on the bottom of a large saucepan, then the tomatoes.
Season with ground black pepper and add the chilli pod.
Pour with brine and add a little more dill.
Close the lid, send to the refrigerator for a day.
The taste of the blank is neutral, suitable for both adults and children.
Lightly salted green tomatoes in three days
For experienced gardeners, all the necessary components grow on the site.
- 7 kg of green tomatoes;
- 1 head of garlic;
- 2 pcs. dill umbrellas and horseradish leaves;
- 6-7 pcs. grape leaves;
- 2 pcs. hot pepper;
- Spices - peppercorns, laurel leaves, dried paprika, salt and sugar.
Wash the tomatoes before salting, remove the stalks. At this point, we will carefully review the fruits. It is important to remove any that are rotten or tainted. They should not fall into the workpiece, otherwise the dish will have to be thrown away.
The bottom of the salting container (an enamel pan is well suited) is laid with herbs. Add peppercorns, 2-3 cloves of garlic and bay leaves.
The next row is green tomatoes, and on top are again herbs and garlic, adding a pod of hot pepper.
Now the second row with tomatoes and fill everything with hot brine.
To prepare the marinade, boil water and add the rest of the spices. For 1 liter there is a standard layout - 3 tablespoons of table salt and 1 spoon of granulated sugar. Adding paprika (0.5 tablespoons), we get a red brine. We increase the amount of ingredients for more water.
The last layer consists of grape leaves. We cover the entire structure with a plate, put oppression on top and leave it in a warm place.
Important! The brine should cover the tomatoes completely.
After three days, our lightly salted tomatoes are ready.
If you want to cook salted green tomatoes for the winter according to this recipe, then take out the fruits from the pan, put them in jars and put them in the refrigerator.
Stuffed lightly salted "Armenians"
This is the name of lightly salted tomatoes cooked with a spicy filling.
To cook Armenians, you need to purchase vegetables:
- medium green cream - 4 kg;
- sweet and hot peppers, garlic, dill umbrellas and celery - we are guided by our taste.
Marinade requires the following components:
- 2.5 liters of water;
- 0.25 l of table vinegar;
- 0.5 tsp citric acid;
- 100 grams of table salt;
- 0.5 cups granulated sugar;
- 5 pieces of laurel leaves, black peas and allspice.
Cut the cream tomatoes into 3/4 lengths and place them in the incision along:
- a piece of garlic;
- a strip of sweet and hot pepper;
- 2-3 celery leaves.
To make the marinade properly, place all the ingredients in a pot of water and bring the mixture to a boil. As soon as it boils, immediately remove from heat.
We will sterilize the cans and start laying the Armenian girls beautifully. Then fill with marinade and roll.
You can try our workpiece in 3 weeks.
Salted Armenians can be made in another form. For this, tomatoes are cut into slices, and spices and herbs are chopped in a blender.
In this option, you will need a glass of chopped garlic, vinegar, salt and sugar, 5 pieces of hot pepper. The mixture is added to tomatoes, everything is thoroughly mixed, sent under oppression for 3 days.
Green tomatoes in a package
This recipe is quick and suitable even for a festive table. Tomatoes in a package are prepared so simply that they are considered the favorite option of many housewives, especially in the autumn, when it takes a lot of time to prepare. Tomatoes are salted with garlic and dill.
For salting, the fruits must be prepared. Cut off the caps from the tomatoes and take out the pulp a little. Gently put the tomatoes on a plate, fill with a mixture of finely chopped herbs and garlic. We put a lid on top and place the plate in a plastic bag. You can replace it with cling film. The main condition is that air does not enter our green tomatoes. For lovers of sharper tomatoes, you will need to add chopped hot pepper or ground red to the filling.
The nuance of this recipe is that such tomatoes, even in salted form, are not stored for a long time. We'll have to eat them first. But it won't be difficult at all. Lightly salted green tomatoes are loved by everyone.
What to look for
Cooking lightly salted green vegetables involves following some rules:
- For salting, take fruits of the same size. This will enable all tomatoes to be salted at the same time, and the taste of the dishes will be the same.
- Do not put tomatoes of different ripeness in one pickling container. Green and brown ones need to be slightly salted separately. Each species requires its own concentration of brine.
- If you add salt to green tomatoes in a bag, do not add too many fruits. They will not be able to salt out evenly.
- When salting, be sure to make cuts or punctures on green tomatoes so that they are salted faster.
- Before cooking, prick green store-bought tomatoes and place in cold water for 30 minutes. This will get rid of some of the nitrates.
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