Salt green tomatoes - a good way to save those copies that did not have enough time to ripen in the beds at the end of the season. The cold salting method differs from the hot method not only in temperature, but also in that it preserves vitamins and other biologically active substances better. The article gives home recipes on how to salt brown and green tomatoes.
Selection and preparation of tomatoes for pickling
Before you decide to salt the tomatoes for the winter, you need to prepare the raw materials and familiarize yourself with the basic rules of preparation:
- It is advisable to use instances of the same degree of maturity and size. If it is red or green tomatoes, then they will be saturated with brine in different ways, which means they will not be equally salty.
- If brown ones are chosen, then all of them should be dense, not falling apart.
- For effective salting out, the fruit is pricked with a fork in several places near the stem.
- You can salt and different types of vegetables together. But usually only one species is included. Aromatic herbs and spices are added to change the taste and aroma: dill umbrellas, hot chili peppers, savory, celery, clove buds, garlic cloves, extragon, leaves and root of horseradish, currant, cherry, cinnamon sticks, mustard in grains. The specific list depends not so much on the recipe, but on your taste preferences.
Important! Solanine is present in green fruits — poison of plant origin. It decomposes in the process of pickling, but still do not recommend consuming a lot of green tomatoes.
Salt is preferably used only coarse grinding. The strength of the salt brine should be at least 6%. The conservation effect of salt starts from 10% in the composition of the solution. In this case, pathogenic microorganisms die. But if we are not talking about pure salting, then in other cases, salt complements the action of acids. For example, vinegar.
Tomatoes are washed before use, remove the stalks, remove stains. If the fruits are large - cut into halves or quarters. Prepare containers for salting. It used to be barrels. Now use enameled pots, buckets or 3-liter jars.
How to salt salted brown tomatoes in a pan?
The most delicious are vegetables that have undergone natural ripening. This applies to barrels. Fruits canned in juice, in brine and various marinades. For the simplest recipe, in which the appetizer will be ready in a few hours, take a glass of vinegar, 2 tbsp. l salt, garlic and dill to taste, as well as 1 liter of water. Boil the marinade from water with salt for 3 minutes, then remove from heat and add vinegar to it. Prepared vegetables are poured with this hot pickle. Such tomatoes are saturated with brine very quickly.
Quick salting
9 cans of 1 l1 h
Nutritional and energy value of 100 g:
- Tomatoes are washed, stalks are removed. Remove damaged, rotten and soft specimens.
- At the bottom of the prepared pan lay greens. Then tomatoes, and again greens.
- Pepper, garlic and greens are placed on top.
- Boil the brine from salt, sugar, paprika. Norm: 3 tbsp. salt and paprika, as well as 1 tbsp. sugar per 1 liter of water.
- Pour the brine into the pan. He must cover the vegetables. Lay grape leaves on top, cover with a plate and put oppression. It could be a plastic water bottle. The weight of the yoke is 1.5–2 kg.
- Leave in a warm place for 3 days. The finished product is placed in jars and stored in the refrigerator or in the cold.
Did you know? The barrel method (or modern pan) is used for a reason. In a large volume, fermentation processes are faster and better, and vegetables acquire a more pleasant mild taste.
Cold way
6 cans of 1 l1 hour
black peppercorns
10 pieces.
hot red pepper
2 pods
Nutritional and energy value of 100 g:
- Fruits are washed, stalks are removed, damaged areas are cut. At the stalk, prick holes with a fork.
- The pan is washed with soda. Greens and tomatoes are laid in it, alternating.
- A brine is prepared from water, salt, sugar and mustard. Its amount depends on the size of the pan. The goal is to cover the tomatoes completely. For 1 liter of water you need 2 tbsp. salt and 1 tbsp. Sahara.
- Pour vegetables with brine.
- Above put oppression. Leave for ripening at room temperature for 5 days.
Important! Enamelware is used because it does not react with salts or acids. Used pots or pails should also not be chipped or damaged. This will ruin the brine and cause mold.
Salty brown tomatoes in a pan, like barrel
5 cans of 1 l1 h
currant leaves
6-10 pcs.
Nutritional and energy value of 100 g:
- Wash the tomatoes, remove the stalks.
- Wash the pan with soda and scald with boiling water.
- At the bottom lay all the greens.
- Place tomatoes on it. Put down harder instances.
- Boil water with salt: 70 g / l. Cool.
- Pour the vegetables.
- Leave to ferment for 2-3 days.
- Move to cold.
Did you know? The moment when the harvesting with tomatoes needs to be removed in the cold can be seen by the brine: it becomes more cloudy and less salty, because the salt has time to react with acids.
Salting tomatoes without water
5 cans of 1 l1 h.
Nutritional and energy value of 100 g:
- The recipe for cooking without water means that the vegetables are fermented in their own juice.
- Sort the tomatoes, peel the stalks, remove wrinkled, with damaged skin or other defects.
- Pierce them with a fork at the stalk.
- In a prepared pan scalded with boiling water, put a layer of fruits, then greens. Sprinkle with sugar and salt.
- Cover with cabbage leaves.
- Put gauze on top and put oppression: it can be a plate and a 3-liter jar of water.
- After a day, juice will stand out from the fruit, and the workpiece can be removed to the refrigerator. Consume as needed.
Storage Features
Keep these blanks in the refrigerator. If it is cold outside, then a balcony is also suitable, provided that the temperature there is not higher than + 7 ° C. Tomatoes with brine can be stored both in a pan and in banks under nylon covers. If there is a lot of harvest, use recipes with pouring fruit in boiling brine 2 or 3 times and then capping the lids.
Shelf life in open containers - no more than 6 months in the cold. When preparing triple or double filling with capping - up to 2 years. Remember that the quality of conservation deteriorates over time, so you can store it for a very long time, but it will not be tasty enough.
Did you know? If you sprinkle gauze, which is covered with brine, mustard powder, then it will prevent the appearance of mold.
Salting of brown and green tomatoes is not the only way of conservation, but the most often used. Green fruits have the same set of beneficial properties as red fruits. Having prepared them, you will save the harvest and pamper your family with delicious snacks.
