When weather conditions and advancing diseases make green tomatoes prematurely removed from the tops, salting comes to the aid of many housewives. Unripe products differ from their mature hardness and acid. But skillful chefs know how to benefit even from these qualities.
They told us how to pickle green tomatoes for the winter in a cold way. Get to work!
Selection of tomatoes
Good taste and long shelf life home preservation depends on the types of fruit.
Did you know? 135 years ago, American entrepreneurs Nix unleashed a huge scandal of global proportions, in the center of which was a tomato. The fact is that the brothers did not pay tax for the import of the nightshade to the country. They justified their position by the fact that tomatoes are not fruits that are subject to duty. These are vegetables. This verdict was also passed by the Supreme Court, which ignored the arguments of the botanists.
In the case of tomatoes, preference should be given to pickling varieties with an increased amount of sugars. Obviously, nothing will come out of soft salad and dessert tomatoes, even if you strictly follow the recipe. Often they are represented by a wide range of large-fruited varieties with different color and taste. Such specimens are more suitable for eating raw and preparing fresh salads. From small-fruited dessert varieties, according to the type of cherry, pickle can be obtained, provided that preservatives are added.Catching varieties of tomatoes are characterized medium sized, dense skinned and fleshy. In the process of preparation, such samples will not crack and will not spread.
Experienced cooks pay attention that salting requires products with a sufficient amount of sugars, which will provide the right environment for lactic acid bacteria. If this moment is not taken into account, lactic acid does not form in the container with pickle, and the mold will cover the fruit.
Important! To pickle pick tomatoes without reddened and brown fragments.
What salt?
Salt green tomatoes for the winter can be harvested in any convenient glass, wooden or enamelled container.
Often, with small amounts of processing, the hostesses prefer three-liter jars, since it is easier to tamp down the fruits in them. It is also easy to work with enameled pans and buckets. For a large amount of blanks using wooden tubs, but because of their size, they are not very convenient.
A variety of recipes for the winter of cauliflower, green onions, lingonberries, broccoli, red cabbage, strawberries, rhubarb, sea buckthorn, black chokeberry, zucchini, sunberry certainly will not leave your winter diet uniform.
Required Ingredients
For the classic salting of green tomatoes in a cold way will need:
- water - 10 l;
- granulated sugar - 4 glasses;
- salt - 2 glasses (with a hill);
- red pepper - 1 tsp;
- leaves of black currant - 8-12 pieces (it is desirable to take the elderly);
- vinegar essence - 2 tablespoons;
- green tomatoes are medium in size.
Important! It is categorically not recommended to use metal, aluminum containers for pickling, because in the process of a complex chain of chemical reactions the product will lose its nutritional suitability.Some housewives add piquancy to the pickles with the help of garlic, greens, pods of red pepper, black peppercorns, peeled horseradish root, umbrellas and dill seeds, mustard powder and grains, various other spices. The amount of these ingredients is determined by taste. To improve the taste on the green fruits of tomatoes, it is recommended to make small cuts and insert thin slices of chives in them. 1-2 records are enough for one fruit.
Step-by-step instruction
Start salting with the preparation of tomatoes. They must be cleaned from sepals and stalks, thoroughly cleaned from dust and specific deposits, which, as a rule, cover all tomatoes, regardless of the degree of maturity. Immediately reject damaged or crushed copies. Then we wash and sterilize the jars. We will do the workpiece in them, because it is convenient both in work and in storage. 
When prepared for salting all the necessary products and packaging, delve into the details of how to pickle green tomatoes.
Important! To prevent mold in the brine jar, sprinkle the contents with fine salt and add a little vegetable oil.
- First of all, proceed to the preparation of brine. To do this, mix water, salt and sugar in a separate saucepan. Throw currant leaves and red pepper. All mix.
- Put on the fire and bring to a boil. We stand over low heat for another 10 minutes and set aside to cool.
- Add vinegar essence to cold pickle (if you decide to replace it with vinegar, this ingredient should be added first to boil).
- In clean and dry jars (or another suitable container) we spread ground chopped root, flax or mustard seeds and other spices to the bottom at our discretion. Do not overdo it with an improvement in taste, since an excess of spices will only spoil the harvest.
- Tightly lay out tomatoes. To do this, you need to shake the container several times.
- Pour cold pickle into jars, cover with nylon covers.
Did you know? Several centuries ago, tomatoes were considered poisonous, but today they are the leaders in production in the world. Every year, the inhabitants of the planet Earth grow more than 60 million tons of these vegetables.
How much and where to store the workpiece
Whatever the recipe for salted tomatoes, preserved in this way, blanks can be stored for about 6-8 months. Good preservation of the product provides vinegar, which plays the role of a preservative.
But in order to avoid the formation of mold in the tank with salting, it is necessary to observe the preparation technology. Experienced chefs recommend that after the brine is poured into the jars, do not close them tightly and do not immediately send them into the cold. To begin with, the container must be placed, on the contrary, in heat, so that the fermentation process begins in the liquid. In such conditions, the product should stay for about 3-5 days. To determine the degree of readiness of tomatoes can taste. Only then can they be tightly closed and transferred to the cellar or refrigerator. The recommended storage temperature ranges from 1-6 ° C.
Did you know? The American farmer, who raised a three-kilogram giant in his field, managed to beat the record for the largest tomato in the world. At the same time, the size of the smallest tomato was recorded, which barely reached 2 centimeters in diameter. This tomato "pea" grew from an English farmer.That is how quickly and easily you can recycle an under-ripe tomato crop. And do not be confused by their original acid and elasticity. In winter, it will be not just tasty, but also a healthy delicacy.
