Each experienced housewife certainly has their own signature recipe for making salty green tomatoes, which is time-tested and approved by family members or guests. But sometimes it can be difficult to decide how to pickle tomatoes and how to do it right. For you, we will consider the best recipes of salted tomatoes in different ways, as well as the features of the choice of ingredients and the main nuances of the process of preparing a delicious snack.

Selection and preparation of tomatoes for salting

When choosing tomatoes for salting, pay attention to the following:

• the size - the fruits are not very large, preferably the same size, weighing up to 100 g;
• appearance of tomatoes - each fruit should have the correct shape, clean peel without spots and damage;
• resistance to microorganisms - for example, varieties are considered stable in this regard: "Alaska", "Yarik", "Arctic Rose". A finished dish of such tomatoes can be stored well and for a long time;
• fruit characterization - it is preferable that the pickling tomatoes have a thin peel, fleshy pulp with a minimum moisture content and a small seed box;
• the taste of the variety - choose sweet varieties (for example, "Pink Honey", "Tsar Bell", "Honey Drop", so the dish will turn out much tastier.

The preparation of tomatoes consists in sorting the fruits by size and appearance. Damaged or spoiled fruits are discarded. Sorted fruits are thoroughly washed under running water several times. Then, the stalk is removed from each fruit, they are done very carefully so as not to damage the surface. The place of attachment of the stem to the tomato is pierced with a toothpick or a thin knife, which contributes to better streaking and even distribution of salt in the fruit.

Some housewives blanch tomatoes before pickling to eliminate the roughness of the finished tomatoes.

Did you know? Green tomatoes are poisonous because they contain solanine, but in the process of heat treatment, pickling or pickling, they become usable for a long time.

The best recipes for salting green tomatoes in a cold way

Consider a few tomato salting recipes with step-by-step cooking instructions and a list of ingredients.

Classic recipe

To prepare green tomatoes according to the classic recipe, you need to take:

• green fruits - 10 kg;
• salt - 70 g per 1 liter of water;
• water - as needed;
• dill - 200 g;
• parsley - 40 g;
• Capsicum - 1 pc.;
• blackcurrant leaves - 10 pcs.

Cooking process:

1. Put clean dry tomatoes in a container, pouring each layer with prepared ingredients.
2. Dissolve the salt in cold water and pour the fruits so that they are completely covered with brine.
3. Close the container tightly with a lid and leave to salt for 20 days, putting the workpiece in a cool place.

Important! To make the pickles more fragrant, various spices are added to the brine: basil, cloves, marjoram, cinnamon.

No vinegar

Tomatoes, salted without the use of vinegar, are hard, juicy and crunchy, so they are often used to make salads or vegetable slices.

To prepare such a snack, you need to stock up:

• cold boiled water - 8 l;
• tomatoes - 11 kg;
• bay leaf - 15 pcs.;
• salt - 400 g;
• dill and parsley - 350 g;
• sugar - 250 g;
• ground black pepper - 3 tbsp. l .;
• cherry, currant leaves - 150 g.

Cooking process:

1. A part of all spices is laid at the bottom of the prepared container.
2. Green fruits are firmly laid on top of the spices and again the spices. The container is periodically shaken so that the spices are evenly distributed.
3. Layers of tomatoes and spices alternate until all the ingredients are finished.
4. From above, tomatoes are poured with brine so that it completely covers the fruits.
5. The container is tightly closed with a lid and sent to a cool place for salting for at least 20 days.

With mustard

Mustard is a good preservative, therefore it is often used for salting vegetables, in addition, it gives the finished dish a pleasant aroma and spicy taste.

To prepare salted tomatoes with mustard, you must use:

• unripe fruits - 2 kg;
• cherry or currant leaves - 10 pcs.;
• dill - several branches;
• mustard seeds - 1 tbsp. l .;
• mustard powder - 2 tbsp. l .;
• cold boiled water - 2 l;
• coarse salt - 140 g.

Cooking process:

1. First of all, the jars in which the tomatoes will be placed are sterilized for 3 minutes over steam.
2. Prepared ingredients and washed dry fruits are laid at the bottom of the cans so that 4 cm of free space is left to the top.
3. Salt is poured over the tomatoes and pour water, leaving 1–2 cm.
4. To prevent mold, make a mustard stopper: for this, a sterile bandage is placed on top of the neck, mustard powder is poured to make it equal to the top of the neck. Another sterile bandage is placed on top of the mustard, and the jar is tightly corked with a nylon cover.
5. Jars of tomatoes are taken out to a cool place and left for 1 month for salting.

Video: Recipe for green tomato with mustard

Sharp

Fans of savory foods will be interested in a recipe with garlic and hot chili.

For cooking you will need:

• unripe fruits - 2 kg;
• salt - 2 tbsp. l on 1 liter of water;
• sugar - 1 tbsp. on 1 liter of water;
• chili pepper - 2 pcs.;
• garlic - 5 cloves;
• peppercorns - 10 pcs.;
• bay leaf - 4 pcs.;
• water - as needed.

Cooking process:

1. In a sterilized glass jar or a small plastic bucket, place some of the herbs and spices.
2. Put tomatoes tightly on top and sprinkle with spices, alternating in layers.
3. Prepare a brine: dissolve 2 tbsp in 1 liter of cold water. salt and 1 tbsp. sugar and pour the tomatoes.
4. Close the lid tightly and hide in a cool place for 3 weeks.

Video: Spicy salted tomatoes with garlic and chili

With aspirin

Tomatoes with aspirin are very popular, they taste like barrel, but they can be salted in any container.

For the preparation of green tomatoes salted with aspirin, use:

• unripe fruits - 1 kg;
• garlic - 3 cloves;
• salt - 1 tbsp. l .;
• sugar - 50 g;
• vinegar 9% - 50 ml;
• dill - a couple of twigs;
• aspirin - 2.5 tablets.

Cooking process:

1. Sterilize the glass jar, put spices and aspirin on the bottom, put the tomatoes.
2. Pour cold water over the jar from above.
3. Tightly seal the jar with a plastic lid, shake a little until the salt and sugar dissolve, send to a cold place.

Video: Salted Tomatoes with Aspirin

Salting Features

Depending on the capacity that is planned to be used for pickling tomatoes, there are some nuances of cooking.

In banks

Salting tomatoes in banks is most convenient, since such a container is always available for every housewife. Cans are thoroughly washed and sterilized beforehand to prevent spoilage of the finished dish. Usually spices are laid on the bottom of the container: since the tomatoes are not very tightly packed, the spices will be freely distributed throughout the container. After clogging the cans with plastic lids, they are recommended to be turned upside down to check for leaks. If the brine leaks, this means that the tightness is broken and the workpiece will not be stored, so it is better to open the can and do the salting procedure again.

To make the lid fit as tightly as possible to the neck of the jar, it is recommended to lower it for 3 seconds in boiling water and clog the jar with a hot lid. When it cools, the jar will be hermetically closed. For pickling immature tomatoes in banks, small tomatoes are usually chosen, so that later they can be easily taken out through a small neck without violating the integrity of the fruit.

In the pan

Unlike pickling tomatoes in a jar, cooking pickles in a pan is slightly different. All ingredients are layered so that the tomatoes better absorb salt and aroma of spices. On top of vegetables, oppression is usually established, which during the ripening of the pickles is completely covered with brine. As a yoke, a low weighting agent is used so that it is possible to close the container with a lid. The plane that will cover the tomatoes should be slightly smaller in diameter than the top of the pan.

Important! An enameled pan must be selected, since aluminum can react with an acidic marinade.

In a bucket

It is very simple to salt the tomatoes in a plastic bucket with a sealed lid, the main thing: to get a quality container. All ingredients are laid in a bucket in layers, a pickle is poured on top, which completely covers the tomatoes. The bucket must be tightly closed with a lid to exclude the possibility of ingress of air, which can cause mold or rot.

Useful Tips

To make the pickles tasty and of high quality, it is recommended to adhere to the general rules of preparation:

1. For salting, it is not recommended to use sauce and salad varieties of tomatoes.
2. Salting should be done no later than a week after the harvest, it is better to salt the freshly picked tomatoes.
3. For salting, fruits of the same size are used so that they are uniformly saturated with marinade.
4. The best water for making salted tomatoes is hard, ideally from a well or spring.
5. The container for salting must be washed before using baking soda.
6. In order for the salting process to start faster, it is better to prepare the brine before pouring the tomatoes by dissolving the salt in water, rather than pour salt into the tomatoes, and then add water.

How and how much to store salty green tomatoes

Storage of pickles should be carried out at a temperature of +1 to +4 ° C, ideal for this is a refrigerator or basement. The shelf life of such tomatoes is 2-3 months, but usually they are eaten much faster. Due to the long shelf life of salted tomatoes, they are often harvested for the winter, as the taste is not inferior to canned, and it is much easier to cook them.

Did you know? Tomatoes have long been considered poisonous, so they were grown as ornamental plants. They began to consume them massively only at the beginning of the 19th century.