The recipes that we will offer you for consideration do not claim exclusivity, it is quite possible that they are already “branded” in your family. But there are certainly those who are not yet in the know how incredibly simple canning of green tomatoes is. We will offer more than one recipe; there will be plenty to choose from. Do it.
What do you need
For cooking, you need unripe (green) tomatoes. The easiest way to get them at the end of the season. It is unlikely that someone will decide to pick vegetables ahead of time, if there is an opportunity to enjoy them in a ripe form. Therefore, such a vegetable appears on the market in late summer or early fall. The conservation of green tomatoes for the winter is not much different from any other conservation, but, for example, unlike cucumbers, they have a longer “ripening” period. If cucumbers pickle in five days, then tomatoes, especially green ones, will take about four weeks.
Pickling
First of all, we will tell you about the most commonplace method. Marinating is the preservation of green tomatoes, the recipe of which is based on the heat treatment of vegetables. The process is standard: pour boiled water placed in clean jars of vegetables, previously washed and dried. When the tomatoes warm up and cool slightly, drain the water, add a teaspoon of vinegar essence (based on a three-liter jar) and pour boiling brine. A 3-liter jar will require about 1.5 liters of brine. Next, just roll up and send to insist.
Brine
In a classic brine, the combination of sugar and salt to one liter of water is 3-2-1, that is, two tablespoons of salt are put on three tablespoons of sugar and poured with a liter of water. It must be boiled well. Spices suitable for this are quite predictable: bay leaves, cloves, allspice and ordinary (peas), coriander. This is a minimum, and you can diversify the taste with dill seeds, garlic, onions, ground ginger and even cinnamon.
Preservation without sterilization
The conservation of green tomatoes, the recipe of which we will offer you further, is based on the natural fermentation process. You will need to put clean vegetables in a container, transfer with spices, pour warm classical brine and send to ripen in a warm place. After the vegetables are ready, they are transferred to the cold for long-term storage. This form of preparation is nothing but the canning of green tomatoes without sterilization. In fairness, I want to say that they are considered more delicious than pickled. These recipes may vary the range of spices.
Canning green tomatoes
Recipe number 1
Put in plastic bags about a kilogram of tomatoes and pour them with warm classic brine, adding spices (sheets of horseradish, currants, allspice, cloves). Try to remove all air from the bags and tie tightly. Put all the bags in a barrel and fill with brine. Press the top with the lid. If air remains in the containers, mold will appear on the surface and must be removed. After a few weeks, the appetizer will be ready.
Recipe number 2
Cut the clean fruits and lay in the middle slices of garlic. Fold in a container, fill with a classic pickle and send to insist.
Recipe number 3
Cut the tomato fruits in half, remove the core and stuffed with a mixture of grated carrots and celery root with herbs. Next - as in the previous recipe.