With the advent of September, nights become cold, and some fruits of tomatoes do not have time to ripen. It’s not necessary to throw them away - you can cook salty green tomatoes that diversify any table in winter. We will talk about the intricacies of the selection and preparation, as well as the storage of such blanks in the article.

Selection and preparation of tomatoes

It is best to use larger tomatoes with a pale green or brown color for salting. Small fruits are dangerous to health, since they have the toxic substance solanine, and in large and brown ones the content of this substance is minimal and not dangerous. You can also get rid of the poison by soaking the fruits before processing in salt water - in a few hours the solanine will leave.

Did you know? The leader in tomato production is China: 16% of the total world quantity is grown there.

How to salt green tomatoes

Recipes for salting are not at all complicated and are characterized by minimal costs of both funds and time.

In banks

Ingredients for a 3 liter jar:

• tomatoes - how much will go in;
• cold water - 1.5 l;
• dill with seeds - 1 bunch;
• mustard powder - 1.5 tsp;
• salt - 1.5 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• black peppercorns - 6 pcs.;
• currant leaves - 2 pcs.;
• cherry leaves - 4 pcs.;
• horseradish leaves - 1 pc.;
• garlic - 7 cloves.

Important! If tomatoes lie in the light for a long time, then they lose vitamin C.

At the bottom of a 3-liter jar, put half of the dill and all the leaves, coarsely chopped garlic, pepper. Then lay the tomatoes, pre-piercing them with a toothpick or fork in the area of ​​the stalk. When half the jar is full, you need to shift the fruits of the second half of the dill.

When the jar is full, put a sheet of horseradish on top - it will prevent the formation of mold. Then a brine is prepared - salt, sugar and mustard are added to cold water. Everything is dissolved and poured into a jar, covered with a tight lid and sent to the cellar.

Video: Salting of green tomatoes in jars

In a barrel or bucket

You can ferment green tomatoes in a barrel or bucket.

For salting you will need:

• green fruits of tomatoes;
• garlic;
• horseradish leaves and root;
• dill;
• currant leaves;
• bitter pepper;
• spice;
• water - 4.5 l;
• salt - 5 tbsp. l .;
• sugar - 1 tsp.

Step by step cooking instruction:

1. The selected fruits are washed well, pricked with a fork where the stem was.
2. In a deep pan or bucket put horseradish, currant leaves, dill, then a layer of tomatoes on the bottom.
3. Then again put all the greens, horseradish root, bitter pepper and spices to taste.
4. Then again a layer of tomatoes, herbs with spices, garlic, everything is covered with a tablespoon of salt and 1 tsp. Sahara.
5. After they put the fruits again, again all the herbs and spices.
6. Such a brine is prepared: the remaining salt is dissolved in cold water and poured into our tank.
7. After it is covered with a lid and allowed to stand for 3 days in a warm place, and then cleaned in a cool place.

Video: Cold pickling green tomatoes in a barrel or bucket

Storage rules

In order to preserve your taste for a long time, you must follow the storage rules. Keep containers with tomatoes in the refrigerator or in the cellar at a temperature of +1 to +6 ° C. Unfortunately, salted and pickled tomatoes, compared with canned ones, are not stored for long - a maximum until April.

What to bring to the table

Green tomatoes can be served with a wide variety of dishes, both for the festive table and just for a family meal. Best of all, they are combined with potatoes in any form, buckwheat porridge, meat dishes. Due to the fact that tomatoes are dense, they are added to vinaigrette instead of sour cucumber, in pickle. They are also included in various salads, pies, put on sandwiches.

Did you know? In Spain, in the city of Bunyola, every year on the last Wednesday of August, tomato fights are held - the La Tomatina festival. 150 tons of tomatoes are consumed per hour.

Useful Tips

1. Before working with tomatoes, the container in which you will salt them must be scalded with boiling water.
2. Soak the tomatoes in salt water, changing it several times to remove solanine.
3. Use a little hot pepper in the workpiece - this will improve the taste.
4. The more garlic you apply, the more aromatic the snack will be.
5. The fruits must be undamaged.

If the tomatoes did not have time to ripen in the beds, you should not be upset, because there are a lot of recipes on how to prepare them for the winter green. At the same time, such tomatoes will be tasty, no worse than ripe, and will diversify your table.