The crop does not always have time to ripen, and a lot of green vegetables remain on the bed. You can’t cut them into a salad or stew them with meat, but this is an ideal option for preservation. From unripe tomatoes, you can prepare a savory snack, and you will learn how to salt green tomatoes right now.

How to pickle green tomatoes without vinegar

Quite often, when the harvest season ends, the hostesses have green vegetables. What to do with them? Pickle! Thanks to the right recipe, you can make a tasty, crispy and juicy snack from unripe vegetables.

Prepare five kilos of green tomatoes in advance:

  • an incomplete glass of ordinary salt;
  • half a glass of white granulated sugar;
  • fresh leaves of berry bushes;
  • 7 leaves of parsley;
  • 150 g of table greens (mint, dill, parsley).

If you want to get more juicy tomatoes as a result of salting, then it is advisable to lower the green fruits in boiling water and hold them there for three minutes.

Cooking method:

  1. We take the container in which the salting of tomatoes will be carried out, put some of the spices on the bottom. You can pick leaves from a cherry tree, from black or red currants.
  2. Then we spread the tomatoes, then again the spices and so on, until all the constituent snacks are over.
  3. Pour four liters of water into the stewpan, introduce loose components, put the lavrushka and cook the brine.
  4. Pour the composition of tomatoes and spices with the resulting composition, close the container with a lid and store the snack in a non-hot place for two months.

Cooking without brine

If you think that pickling green tomatoes without a pickle is impossible, then you are deeply mistaken. We suggest trying to salt vegetables not in brine, but in adjika.You can buy it already ready, but, if possible, it is better to do homework. Moreover, it is quick and easy to cook it.

Ingredients for adjika:

  • a pound of bell pepper;
  • 720 g fleshy tomatoes (ripe);
  • 180 g hot pepper (green);
  • two heads of garlic;
  • 60 ml of vegetable oil;
  • 135 g of salt.

Ingredients for salting:

  • green tomatoes;
  • adjika;
  • dill greens.

Cooking method:

  1. Using a meat grinder, grind all vegetables, add spices, oil and salt, mix and infuse for an hour. If you do not like hot adjika, you can add carrots to it. And for a savory taste, include suneli hops.
  2. Now take the green fruits and cut them into four parts. If the tomatoes are small, then into halves. We are sent to the pan, covered with adjika and tomim, without making high fire, 40 minutes.
  3. After, add the greens, keep the snack on the stove for a couple more minutes and distribute the contents of the pan to the selected containers. Cover, cool and keep cool before use.

Recipe for salting

Green tomato lech is a rather rare snack on our tables. But if you try it at least once, then this method of salting vegetables can become one of the most beloved.

Ingredients:

  • 5 kg of unripe tomatoes;
  • 1.5 kg of carrots and as much bell pepper;
  • three garlic cloves;
  • a liter of hot tomato sauce;
  • two tablespoons of unrefined oil.

Algorithm of actions:

  1. We cut tomatoes and pods of peppers into large slices, carrots with three graters.
  2. In a saucepan, heat the oil, put all the vegetables in it, pour them with sauce and simmer for an hour and a half.
  3. Ten minutes before cooking, put to taste ordinary white sugar and fine salt.
  4. Roll up the finished snack, spreading it in clean containers, cool and keep it cool for two weeks.

If you want to extend the shelf life of salting, then include regular vinegar in the recipe. For a given number of products, no more than half a glass is required.

Spicy green tomatoes for the winter

For all fans of savory foods, we offer the following variant of unripe tomato slices. According to this recipe, tomatoes are obtained not just piquant, but with fiery-sharp. But by reducing the amount of hot pepper, you can make the taste of the snack more neutral.

For 2.5 pounds of greenish tomatoes you will need:

  • hot peppers;
  • three garlic cloves per half-liter container;
  • a spoonful of peppercorns;
  • on a leaf of horseradish and a pair of leaves from berry bushes.

A marinade will require a liter jar of water:

  • two tablespoons of salt; 3.5 tablespoons of sweet sand;
  • vinegar essence.

Cooking method:

  1. In each jar we put garlic, spicy leaves and peas of different peppers.
  2. We distribute the slices of green tomatoes, cover them with the remaining leaves.
  3. We combine the ingredients for the marinade, cook it and pour them vegetables. We wait five minutes, then return to the pan, boil again. Repeat the procedure two more times.
  4. For the third time, pour vinegar with the brine. Half a liter is enough for half a spoon.
  5. It remains only to roll up preservation, cool under a warm blanket and store in any room, whether it be a closet or a cellar.

Cold way in banks

Many housewives use the cold method of pickling vegetables, including for unripe tomatoes.

Ingredients:

  • 2 kg of unripe vegetables;
  • ten cloves of garlic;
  • several dill umbrellas;
  • currant and horseradish leaves.

Cooking method:

  1. In each sterilized jar, we send spicy leaves, on which we spread a part of the tomato. From above we distribute garlic cloves and several peas of allspice. We spread the remainder of the tomato, cover them with an umbrella of dill and the remaining leaves.
  2. We boil a brine of two liters of water and two tablespoons of salt, fill them with vegetables, roll them up.

Stuffed green tomatoes

You can pickle green tomatoes with whole fruits, or you can stuff vegetables with garlic, carrots or herbs. You can serve this appetizer with boiled potatoes or buckwheat.

Ingredients:

  • 2 kg of green tomatoes;
  • 3 heads of garlic;
  • several branches of dill.

For a marinade per liter of water you will need a spoonful of sugar, the same amount of ordinary fine salt, 75 ml of vinegar, as well as some dill seeds and a bay leaf.

Cooking method:

  1. We take the fruits of the vegetable, make small cuts in them, put garlic clove into each.
  2. At the bottom of the can, we send several branches of greenery and fill the containers with stuffed tomatoes.
  3. We combine the ingredients for the marinade, bring them to a boil and pour the resulting composition into jars. Close the containers and transfer to a cool place.

How to salt green tomatoes in a bucket?

Many will not believe it, but salty green tomatoes can be beneficial to the human body. Their usefulness in the effective fight not only with a hangover, but also with many diseases. Unripe tomatoes contain lycopene, which prevents the development of cervical cancer and other vital organs. Among other things, they have many vitamins and other nutrients.

A bucket of green tomatoes will require:

  • head of garlic;
  • horseradish (root and leaves);
  • leaves of berry bushes;
  • greens (parsley, dill, basil);
  • pepper (not ground, peas) and bay leaf.

Cooking method:

  1. The process of salting will begin with the preparation of brine. To do this, send ten liters of water to the fire, and as soon as the liquid boils, we throw leaves at it. After ten minutes, we take them out and in a hot brine, stir two cups of salt, a cup of sugar and ten tablets of aspirin.
  2. As soon as the marinade has cooled, we dilute a cup of mustard powder in it.
  3. At the bottom of the bucket we put greens, spicy peas and a couple of cloves of garlic. Fill the container with tomatoes, sprinkle them with crusts of horseradish (root) and garlic.
  4. We cover products, establish oppression and try in two weeks.

Georgian cooking

Salt green tomatoes can be one of the recipes of Georgian cuisine. The appetizer is spicy, but very tasty.

Ingredients:

  • 2 kg unripe tomato;
  • eight fruits of pepperoni pepper;
  • large head of garlic;
  • on a fluffy bunch of parsley and dill;
  • bunch of cilantro and petiole celery.

For the recipe, you can take a slightly burning green pepperoni pepper, but if you like sharper dishes, then take a proven chili.

Cooking method:

  1. We take the fruits of tomatoes and make an incision in them almost to the base, do not divide into halves, but make a "pocket". Rub the tomatoes with salt inside and out, put in a bowl and leave the vegetables to give juice.
  2. In a bowl, spread all the chopped greens and chopped garlic, mix and stuff the tomatoes with spicy stuffing.
  3. We lay out the stuffed fruits in the selected containers with the juice that has stood out, cover and put in a cool place. No pickle is required in this recipe - vegetables will give juice. Juicy and spicy tomatoes will be ready in ten days.

That's all. Now you know exactly what to do with unripe tomatoes. You should not send them to the trash, because the snacks from them are delicious.

Similar:More from the author: