Green tomatoes are popular with housewives. Delicious and healthy salads are made from such tomatoes. They retain vitamins and minerals that a person needs in winter to resist disease.
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What container for salting is required
Experienced housewives advise using glass containers, wooden barrels with lids. Plastic containers are the least suitable, as they leave an unpleasant characteristic odor.
Glass jars will serve as an ideal container in an apartment. It is recommended to use them for salting.
Ingredients
Vegetables that you need to pickle green tomatoes:
- the tomatoes themselves, unripe, removed before the first frost;
- granulated sugar and salt to taste;
- various spices;
- water;
- dill or parsley;
- chilli.
Garlic is also added to salting. Housewives put only pepper and garlic to taste. While many people love spicy green tomatoes, others, on the contrary, prefer a mild flavor without any spice and peppercorns.
How to put green tomatoes in a jar correctly
Green vegetables are washed in running water and dried with a towel. Then cut into four pieces. A small crop is left intact.
Now they move on to laying currant and cherry leaves, dill, parsley on the bottom of the jar. Glass containers must be sterilized beforehand.
Garlic and peppercorns are put on the greens. Add prepared cut and whole tomatoes. Then put the greens again and so repeat layer by layer until the container is full.
Steps for making pickle brine:
- Add two tablespoons of salt and one spoonful of granulated sugar to filtered water.
- The prepared brine is put on fire and wait until it boils.
- Pour tomatoes laid in a jar with it.
- Cover the pickled tomatoes with a lid and spin the container.
Store such preservation in a cool and dark place.
Salting under the press
Experienced housewives use several methods of salting tomatoes for the winter. Many people first keep the tomatoes under pressure so that they are better salted. Some add mustard. It gives the pickles a spicy taste.
What you need for pickling under the press:
- tomatoes - ten kilograms;
- heads of garlic - three pieces;
- three bunches of dill and parsley;
- currant and cherry leaves, forty-five pieces each.
Now proceed to the salting procedure:
- Keep green fruits in water for three hours, after an hour change the liquid to a colder one
- Spices and leaves are placed in special containers and fruits are spread on them. Repeat the procedure from the previous recipe. That is, layer by layer.
- Brine is made and poured.
- They put me under the press.
- Tomatoes should stand under the press for 2 days in a warm place.
Then the pickles are placed in a cool place. You can try this delicious food on the twentieth day.
Do you salt green tomatoes for the winter?
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Read also about Dutch tomatoes in the following article:Super early Dutch tomatoes for the greenhouse