It is not very difficult to harvest green tomatoes with sharp slices for the winter. Especially if you are an avid summer resident, and you still have a large number of unripe tomatoes.
What to do with such a crop? It is not recommended to eat it fresh when it contains such a harmful substance as solanine, which can cause severe poisoning in a person. Although it can still be neutralized by subjecting it to special cooking.
Today there is an incredible amount of all kinds of recipes, using which you can quickly and easily make green tomatoes sharp slices. In this article, we decided to introduce you to several ways. Which one to use is up to you.
Selection and preparation of the main ingredient (green tomato)
Before making salty green tomatoes for the winter, they should be selected correctly. For such a workpiece, it is necessary to purchase medium-sized tomatoes of the maximum light color. If you use small and dark vegetables, then they can easily be poisoned.
After the tomatoes are purchased, they must be washed well and put in a deep basin. In the future, vegetables need to be poured with cold water, in which fine table salt should be dissolved in advance. It is advisable to change this fluid every half hour about 4-5 times. This treatment will allow you to partially get rid of the harmful solanine.
Pickled Green Tomatoes: A Step-by-Step Recipe for Homemade Snacks
After processing the unripe tomatoes, you can safely proceed to pickling them. To do this, you will need:
- green tomatoes (you can take a variety of "cream") - about 1200 g;
- bitter onion - 6 heads;
- green parsley - 2 large bunches;
- garlic cloves - about 10 pcs.;
- refined vegetable oil - about 4 large spoons;
- filtered pure water - 1 l;
- fine granulated sugar - 2 tablespoons large;
- medium-sized salt - 1 spoon large;
- table vinegar 9% - about 2 tablespoons large.
Ingredient Processing
An appetizer of green tomatoes is an excellent solution for a family feast. To cook it, rinse fresh parsley, and then chop it finely. Next, you need to peel the garlic cloves and grate them on a small grater. As for the unripe tomatoes, they must be freed from the stem and cut into 4 slices. You should also peel the bitter onions and cut them into thick half rings.
Cooking Flavored Marinade
Before you salt the green tomatoes, you should definitely make a hot marinade. To do this, clean filtered water must be boiled over a fast fire, and then add medium-sized sugar and fine salt to it. By mixing the ingredients with a large spoon, you should achieve their complete dissolution. Before turning off the stove, it is necessary to add a couple of large spoons of table vinegar to the brine .
Forming snacks and rolling glass jars
Green tomato slices should be harvested in liter or 2 liter jars. Moreover, the containers must first be sterilized. Next, on their bottom, lay fresh parsley and half rings of onions. After that, all the pre-chopped tomatoes must be tightly placed in the jars. At the end, they should be covered with grated cloves of garlic and pour hot marinade.
In this composition, all containers must be rolled up and immediately turned over. After cooling the cans, green tomatoes with sharp slices must be stored in a cold room for no more than six months. You can use them only after 5-6 weeks. During this time, the tomatoes are saturated with marinade, will become softer and tastier.
Making Armenian green tomatoes
This appetizer is very spicy. It is done quite easily, and is eaten surprisingly quickly. To prepare it, we need:
- small green tomatoes - about 1.5 kg;
- medium-sized salt - 3 large spoons;
- clove aromatic - 5-6 buds;
- thyme, tarragon - apply at discretion;
- cloves of garlic - about 8 pcs.;
- fresh dill - a large bunch;
- filtered pure water - about 3-4 liters;
- horseradish leaves - apply at will;
- granulated sugar - add as desired.
Making a savory pickle in Armenian style (cold way)
The hot method of salting green tomatoes we examined above. However, there is another option for the preparation of such a marinade. It is made using cold brine. Of course, such a snack can not be stored until deep winter. It should be consumed immediately or left in the refrigerator for no more than 2-3 weeks.
So, before you salt the green tomatoes in Armenian, you must prepare the cold marinade in advance. To do this, pour pure filtered water into a large pot, and then boil it over high heat. Next, put in the liquid aromatic cloves, granulated sugar, thyme, table salt and tarragon. After mixing the components, they must be boiled for about 10 minutes. After this time, remove the pan from the stove and completely cool the contents in cold air or at room temperature.
Component Preparation
While the marinade is cooling, you can start preparing vegetables. To do this, thoroughly wash all the tomatoes, and then soak them in salt water (see above). After the tomatoes are processed, it is necessary to start chopping them. Small tomatoes can be divided in half, and large - cut into slices.
It is also required to pre-peel the cloves of garlic and chop them on thin plates. As for the horseradish root and fresh dill, they should simply be rinsed and coarsely torn by hands.
The process of forming a homemade snack
Cold salting of green tomatoes differs from hot salting in that it is used only if you want to quickly make a tasty snack that will be suitable for use in a few days.
After the main ingredients and marinade are cooked, green tomatoes should be distributed in jars. Also in the container you need to place leaflets of horseradish and fresh dill. At the end, vegetables must be filled with cold marinade and sealed with plastic covers. If desired, a load can be placed on the tomatoes. But for this they need to be laid out not in banks, but in some kind of basin.
Filling the containers with vegetables and brines, they should be kept warm for about two days, and then put in the refrigerator and insist on the same amount of time. After the tomatoes absorb the aromas of the marinade, they can be safely eaten.
Classic pickling green tomato at home
Pickled green tomatoes, the recipe of which we are considering, turn out to be very tasty and fragrant. This method is very popular among those who can not do without a delicious homemade snack.
So, the classic recipe for salting unripe tomatoes includes the following components:
- green tomatoes - about 1 kg;
- hot pepper - ¼ pod;
- Lavrushka - several petals;
- peppercorns - 8 pcs.;
- garlic cloves - take by the number of tomatoes;
- any fresh greens - use at discretion;
- boiling water - ½ liter;
- small salt - about 30 g;
- medium-sized granulated sugar - 20-30 g;
- table vinegar - apply as you wish (approximately 3 large spoons).
Product Preparation
Before salting green tomatoes in a classic way, they must be washed and cut in half. After this, it is required to sterilize the glass jars, put on their bottom a parsley, hot peppers, peppercorns, as well as fresh peeled garlic, cut into plastics, any fresh greens. Next, on top of the listed ingredients, half tomatoes should be tightly placed . In conclusion, they need to be covered with fine salt and medium-sized sugar.
Pickle a classic appetizer
After the cans are full, you need to boil ordinary drinking water in a separate pan and immediately pour it into glass containers. Having insisted in this position the vegetables for several minutes, they should be drained all the brine in the same container. Next, the marinade must be boiled again. Adding to it a few small tablespoons of vinegar, you need to pour it again in jars of vegetables.
After all the described actions, the containers must immediately be sealed, turned upside down, wrapped in a warm cotton blanket and allowed to cool gradually. After about a day and a half, pickled tomatoes can be safely removed to the basement or cellar. It is allowed to store them in this condition until late spring (about six months), but to eat it only after 5-6 weeks, when green tomatoes are completely saturated with the aromas of marinade.
How and what to use?
Green salted tomatoes are usually served to family members as a tasty and fragrant snack. They must be put in a deep bowl and pour brine. It is advisable to present such a homemade preparation to the table with hot dishes (first or second) or with strong alcoholic drinks.