The crop does not always have time to ripen, and a lot of green vegetables remain in the garden. You can’t cut them into a salad and you can’t stew them with meat, but for conservation this is an ideal option. From unripe tomatoes you can cook savory snack, and you will learn how to pickle green tomatoes right now.

How to pickle green tomatoes without vinegar

Quite often, when the harvest season ends, the housewives have green vegetables. What to do with them? Salt! Thanks to the right recipe, you can make a delicious, crispy and juicy snack from unripe vegetables.

Prepare in advance for five kilos of green tomatoes:

  • incomplete glass of ordinary salt;
  • half a glass of white granulated sugar;
  • fresh leaves of berry bushes;
  • 7 sheets of lavrushka;
  • 150 g of table greens (mint, dill, parsley).

If you want to get more juicy tomatoes as a result of salting, then it is advisable to dip the green fruits in boiling water and hold them there for three minutes.

Cooking method:

  1. We take a container in which the tomatoes will be salted, put some of the spices on the bottom. You can cut off the leaves from a cherry tree, from a black or red currant.
  2. Then we lay out the tomatoes, then spices again, and so on, until all the components of the snack are over.
  3. Pour four liters of water into a saucepan, add bulk components, put lavrushka and cook the brine.
  4. Pour the composition of tomatoes and spices with the resulting composition, close the container with a lid and store the snack in a cool place for two months.

Cooking without brine

If you think that salting green tomatoes without brine is impossible, then you are deeply mistaken. We suggest trying to pickle vegetables not in brine, but in adjika. You can buy it ready-made, but if possible, it is better to make it at home. What’s more, it’s quick and easy to prepare.

Ingredients for adjika:

  • half a kilo of bell pepper;
  • 720 g fleshy tomatoes (ripe);
  • 180 g hot pepper (green);
  • two heads of garlic;
  • 60 ml vegetable oil;
  • 135 g salt.

Salt Ingredients:

  • green tomatoes;
  • adjika;
  • dill greens.

Cooking method:

  1. Using a meat grinder, grind all the vegetables, add spices, oil and salt, mix and infuse for an hour. If you don't love spicy adjika you can add carrots to it. And for a piquant taste, include suneli hops in the composition.
  2. Now we take green fruits and cut them into four parts. If the tomatoes are small, then in half. We send it to the pan, cover with adjika and simmer, without making a high fire, 40 minutes.
  3. After that, add the greens, keep the appetizer on the stove for a couple more minutes and distribute the contents of the pan over the selected containers. Close, cool and keep refrigerated until consumed.

Salting recipe, how lecho

Green tomato lecho is a rather rare appetizer on our tables. But if you try it at least once, then this method of pickling vegetables can become one of your favorites.

Ingredients:

  • 5 kg of unripe tomatoes;
  • 1.5 kg of carrots and the same number of bell peppers;
  • three garlic cloves;
  • a liter of spicy tomato sauce;
  • two tablespoons of unrefined oil.

Action algorithm:

  1. Tomatoes and pods of peppers are cut into large slices, carrots are cut into three graters.
  2. We heat the oil in a saucepan, put all the vegetables in it, pour them with sauce and simmer for an hour and a half.
  3. Ten minutes before readiness, put ordinary white sugar and fine salt to taste.
  4. We roll up the finished snack, spreading it out in clean containers, cool and store in a cool place for two weeks.

If you want to extend the shelf life of salting, then include ordinary vinegar in the recipe. For a given amount of products, no more than half a glass is required.

Spicy green tomatoes for the winter

For all fans hot snacks we offer the following option for salting unripe tomatoes. According to this recipe, tomatoes are not just spicy, but fiery-sharp. But by reducing the amount of hot pepper, you can make the taste of the snack more neutral.

For 2.5 kilos of greenish tomatoes you will need:

  • hot peppers;
  • three garlic cloves per half-liter container;
  • a spoonful of peppercorns;
  • on a horseradish leaf and a couple of leaves from berry bushes.

Marinade will require per liter jar of water:

  • two tablespoons of salt, 3.5 tablespoons of sweet sand;
  • vinegar essence.

Cooking method:

  1. In each jar we put garlic, spicy leaves and peas of different peppers.
  2. We distribute slices of green tomatoes, cover them with the remaining leaves.
  3. We combine the ingredients for the marinade, cook it and fill it with vegetables. We wait five minutes, then return to the pan, boil again. We repeat the procedure two more times.
  4. For the third time, pour vinegar along with the brine. For half-liter containers, half a spoon is enough.
  5. It remains only to roll up the preservation, cool it under a warm blanket and store it in any room, whether it is a closet or a cellar.

Cold way in jars

Many housewives use the cold method of pickling vegetables, including for unripe tomatoes.

Ingredients:

  • 2 kg of unripe vegetables;
  • ten cloves of garlic;
  • several umbrellas of dill;
  • currant and horseradish leaves.

Cooking method:

  1. We send spicy leaves to each sterilized jar, on which we lay out part of the tomato. Distribute garlic cloves and a few peas of allspice on top. We spread the rest of the tomato, cover them with an umbrella of dill and the remaining leaves.
  2. We boil a brine from two liters of water and two tablespoons of salt, pour vegetables into it, roll it up.

Stuffed Green Tomatoes

You can pickle green tomatoes with whole fruits, or you can stuff vegetables with garlic, carrots or herbs. You can serve this appetizer with boiled potatoes or buckwheat.

Ingredients:

  • 2 kg of green tomatoes;
  • 3 heads of garlic;
  • a few sprigs of dill.

For a marinade per liter of water, you need a spoonful of sugar, the same amount of ordinary fine salt, 75 ml of vinegar, as well as some dill seeds and a bay leaf.

Cooking method:

  1. We take the fruits of the vegetable, make small cuts in them, put a garlic clove in each.
  2. We send several sprigs of greenery to the bottom of the jar and fill the containers with stuffed tomatoes.
  3. We combine the ingredients for the marinade, bring them to a boil and pour the resulting composition into jars. Close the containers and transfer to a cool place.

How to salt green tomatoes in a bucket?

Many will not believe, but salted green tomatoes can be useful human body. Their usefulness in effective fight not only with a hangover, but also with many diseases. Unripe tomatoes contain lycopene, which prevents the development of cancer of the cervix and other vital organs. Among other things, they are rich in vitamins and other nutrients.

For a bucket of green tomatoes you will need:

  • a head of garlic;
  • horseradish (root and leaves);
  • leaves of berry bushes;
  • greens (parsley, dill, basil);
  • pepper (not ground, peas) and bay leaf.

Cooking method:

  1. Let's start the salting process with the preparation of the brine. To do this, we send ten liters of water to the fire, and as soon as the liquid boils, we throw leaves into it. After ten minutes, we take them out and stir two cups of salt, a cup of sugar and ten aspirin tablets in the hot brine.
  2. As soon as the marinade has cooled, dilute a cup of mustard powder in it.
  3. At the bottom of the bucket we put greens, spicy peas and a couple of cloves of garlic. We fill the container with tomatoes, sprinkle them with horseradish (root) and garlic cubes.
  4. We cover the products, install oppression and try in two weeks.

Georgian cooking

You can pickle green tomatoes according to one of the recipes of Georgian cuisine. The appetizer is spicy, but very tasty.

Ingredients:

  • 2 kg unripe tomatoes;
  • eight pepperoni peppers;
  • large head of garlic;
  • a fluffy bunch of parsley and dill;
  • a bunch of cilantro and stalked celery.

For the recipe, you can take a slightly burning Green pepper pepperoni, but if you like spicier dishes, then take a proven chili.

Cooking method:

  1. We take the fruits of tomatoes and make an incision in them almost to the base, do not divide them into halves, but make a “pocket”. Rub the tomatoes with salt inside and out, put in a bowl and leave to let the vegetables give juice.
  2. Put all the chopped greens and chopped garlic in a bowl, mix and stuff the tomatoes with a spicy filling.
  3. We lay out the stuffed fruits in the selected containers along with the secreted juice, cover and put in a cool place. No brine is required in this recipe - the vegetables will give juice. Juicy and spicy tomatoes will be ready in ten days.

That's all. Now you know exactly what to do with unripe tomatoes. You should not throw them in the trash, because the snacks from them are delicious.

Many housewives are faced with the need to store tomatoes until winter. Cold pickling recipes will help with this. This method does not require special culinary skills. The taste of tomatoes is rich and spicy, as if salted inside a wooden barrel.



When a large supply of fruits appears in the garden, there is a need to preserve them until winter. An excellent option for harvesting tomatoes is salting. cold way canning is able to keep a maximum of useful substances inside. At the same time, the preservation in the jar resembles the taste of the barrel. Subject to the rules of this process, you will get salting, as in old times.


Salting tomatoes for the winter in a cold way involves careful preparation of the vessels where the vegetables will be placed. This process uses glass containers. IN

In most cases, banks of large volumes are chosen. To prepare them, they must be thoroughly washed using a soda solution, rinse it off. Then, you should pour over the containers with boiling water and hold for a while over the steam to destroy the bacteria. Another method of sterilization is heating in the oven. Immediately place the fruits in the prepared vessels, roll them up under metal lids or close them with nylon ones.

Harvesting salted tomatoes is a snack recipe that our ancestors used. In ancient times, they were placed in large wooden tubs or barrels, which in height could reach the chest of a child. Poured vegetables with cold brine with a high content of salt and spices. The ingredients help keep beneficial features plants for the winter. Barrel tomatoes turned out very tasty, spicy.


However, today it is difficult to salt them inside the barrel in a cold way. Therefore, many housewives try to achieve the desired taste using glass jars. To get high-quality salted vegetables, you need to strictly follow the recipe and technology. It is important to make the right brine and choose suitable variety fruits. Salting technology requires the following steps:


  • processing vegetables and containers;

  • brine preparation;

  • bookmark tomato and spices;

  • filling with cold brine;

  • closing with a lid.

Salting tomatoes in jars for the winter requires the correct selection of fruit varieties. Among them, you can choose the following:


  • Oak - the variety is characterized by a rounded shape and small size, it fits comfortably inside the salting vessels. Gives a friendly and early harvest.

  • Liana - gives large fruits, which are approximately equal in size. Tomatoes of this variety are dense and very tasty, ripen early.

  • Fighter - has an elongated shape with a pointed tip, fits well inside the jar.

  • Truffle red - shaped like a pear, with a ribbed surface. Perfectly tolerates salting, does not fall apart. The fruits have a sweet taste.

Cold-salting tomatoes requires making a brine. It is made from sugar and salt. You can add spices: bay leaves, currant and cherry vegetation, pepper or mustard. The ingredients depend on the recipe you choose. The easiest way to get a filling involves dissolving a tablespoon of salt in 1 liter of water. The solution must be boiled and then cooled. Tomatoes stacked in containers are poured with cold brine.



The question of how to properly salt tomatoes can be answered by popular cold canning recipes. Any gourmet will choose the right one for himself. palatability and the flavor of the snack. It is important to strictly follow the recipe and withstand the workpiece for a certain amount of time. Pickles made by yourself will help diversify the winter menu and preserve the beneficial properties of the fruit.


Salting tomatoes for the winter quickly in a cold way old recipe involves the use of the following components:


  • ground red pepper - 1/2 tsp;

  • dill (seeds);

  • vinegar essence - 1 tbsp. l.;

  • table salt - 1 tbsp.;

  • tomatoes - 2000;

  • water - 5 liters;

  • sugar sand - 2 tbsp.;

  • blackcurrant leaves - 1 handful;

  • horseradish leaves.


  1. Start by preparing the brine. Add sugar, salt, currant greens to water, pour red pepper. Place on the flame, wait for signs of boiling, leave to boil for a few minutes. Then, remove and let cool. Pour vinegar into the cooled liquid.

  2. Put spices on the bottom of clean jars, then fill the vessels with tomatoes. Pour brine over vegetables in jars, roll up with metal lids and leave to be stored in the cold.


  • tomatoes - 2000;

  • laurel leaf - 6 pcs.;

  • cherry leaves - 4 pcs.;

  • dill in seeds - 60 g;

  • black currant leaves - 4 pcs.;

  • dry mustard - 30 g;

  • salt - 3 tbsp. l.;

  • granulated sugar - 5 tbsp. l.;

  • water - 2 l;

  • black peppercorns - 10 pcs.


  1. Select tomatoes that have small brown stripes (slightly unripe), the same size. Fruits should not be dented and cracked, rotten. Wash them, wipe them with paper towels and put them in clean jars.

  2. While immersing tomatoes in vessels, shift them with spicy plants.

  3. Prepare the brine. To do this, boil water by adding salt, pepper and sugar to it. When the liquid becomes hot, dissolve the mustard powder there. Leave the brine to cool down.

  4. Pour the contents of the jars with cold liquid, close with nylon lids. Send pickled vegetables inside the refrigerator or cellar for several days.


Tomatoes pickled in this way may crack, but they will turn out tasty and healthy. For the manufacture you will need components:


  • tomatoes - 4 kg;

  • horseradish leaves;

  • dill umbrellas;

  • cherry greens;

  • currant leaves;

  • salt - 2 packs.


  1. You will need a large clean container. Suitable, for example, a bucket. Place plants at the bottom.

  2. Lay the vegetables on the spices, which should be chopped near the stem.

  3. When laying, sprinkle the fruits with salt. Cover the tomatoes with horseradish and press with a circle of wood with oppression. Put the pickles in heat, leave for a day. Then, move to a cold place.


To make pickling tomatoes for the winter in a cold way, take the ingredients in a three-liter jar:


  • head of garlic - 2 pcs.;

  • coarse salt - 6 tbsp. l.;

  • tomatoes - 3000 g;

  • blackcurrant leaf - 4 pcs.;

  • horseradish leaf;

  • granulated sugar - 2 tbsp. l.;

  • dill umbrella - 2 pcs.;

  • vinegar (9%) - 2 tbsp. l.;

  • cherry leaf - 5 pcs.


  1. Select vegetables, wash and chop in the stalk area. Clean glass containers well with water and detergent, wipe dry.

  2. Place the washed spices at the bottom of the container. From above, start pushing the fruits, placing currant and cherry greens, garlic cloves between them.

  3. Pour salt and sugar into a jar, pour in water and vinegar. Cover the preservation with a polyethylene lid, place in the refrigerator.


  • tomatoes - 1 kg;

  • water - 1 l;

  • blackcurrant leaves - 2 pcs.;

  • dill seeds - 50 g;

  • sugar - 1 tbsp. l.;

  • black peppercorns - 14 pcs.;

  • salt - 2 tbsp. l.;

  • cherry leaves - 4 pcs.


  1. Put water on the fire in a saucepan, pour salt and sugar into it, add peppercorns, leaves and dill. Boil it for a few minutes, leave to cool.

  2. While cooling the liquid, soak the green fruits in cooled boiled water.

  3. Cut the prepared tomatoes in the stalk area, place them in clean jars treated with boiling water.

  4. Pour cold brine over vegetables.

  5. Cover the finished preservation with plastic lids, leave for 5 days in room conditions. Then, store in the refrigerator or basement.

One of the most popular harvesting options is cold pickling of tomatoes for the winter. Salted tomatoes can become an independent snack, a substitute for ketchup or a tomato filler for other dishes. The undoubted advantage is less time spent on cooking.

How to salt tomatoes with cold water?

Housewives who want to master such a process as pickling a tomato in a cold way should follow simple rules.

  • Tomatoes should be of the same degree of maturity, there should be no signs of rotting and mold on the fruits.
  • Each tomato will be prepared for salting: the stalks are separated from it, washed well, and then dried with a towel.
  • A neat puncture is made on the tomato next to the stalk, this will help protect the tomato skin from crackling.

Quick salting of tomatoes in a cold way with herbs

Busy housewives will appreciate the recipe for pickling tomatoes in a cold way. The option with the addition of garlic and herbs is especially successful. The cooking method consists mainly of preparatory processes. When vegetables and other components are properly prepared, they only need to be infused for a certain time.

Ingredients:

  • tomatoes - 10 pcs.;
  • sugar - 1 tbsp. l.;
  • water - 1 l;
  • garlic - 8 cloves;
  • salt - 2 tbsp. l.;
  • dill - 1 bunch.

Cooking

  • Grind garlic and dill, mix them in one container.
  • Make cross-shaped cuts on both sides of the tomatoes. Place the garlic mixture in the holes.
  • Pour the fruits with a marinade, which includes water, sugar and salt.
  • Vegetables insist at room temperature under oppression. Salting tomatoes for the winter in a cold way will last 1-1.5 days.

Salting a tomato in a bucket in a cold way

A delicious snack can be prepared not only in a barrel, salted tomatoes in a bucket in a cold way have an extremely piquant taste. The technology is similar in both recipes, while the second option will not be inferior to the original in any way. A variety of seasonings can give a special zest to the workpiece.

Ingredients:

  • tomatoes - 10 kg;
  • currant, oak, cherry leaves - 7 pcs.;
  • garlic - 2 heads;
  • bay leaf - 5-7 pcs.;
  • peppercorns - 10-15 pcs.;
  • horseradish (root and leaves) - 1 pc.;
  • dill - 2 bunches;
  • salt - 2 cups;
  • sugar - 1 cup;
  • water - up to 10 liters.

Cooking

  • At the bottom of the bucket put washed herb leaves, dill and bay leaf.
  • Place tomatoes on top, add horseradish, garlic, pepper between layers.
  • Pour the sweet-salty marinade over the ingredients.
  • Cover the bucket with gauze, press the load on top.
  • Put the bucket in a warm place for 2-3 weeks.

How to salt tomatoes in a barrel in a cold way?

One of classic recipes is pickling tomatoes in a barrel in a cold way. Need to be given Special attention a container in which vegetables will be laid out. It must be pre-soaked, cleaned with salt and pour boiling water. This will help to remove all foreign odors and get rid of contaminants.

Ingredients:

  • tomatoes - 10 kg;
  • dill, parsley - 200 g each;
  • mint - 30 g;
  • hot pepper - 30 g;
  • garlic - 100 g;
  • currant leaves - up to 30 pieces;
  • cherry leaves - up to 30 pieces;
  • grape leaves - 20 pcs.;
  • water - 10 l;
  • salt - 800 g.

Cooking

  • Divide spices into 3 equal parts. Place one of them at the bottom of the barrel.
  • Lay vegetables close to each other, place seasonings in the middle and on top.
  • Pour the brine of water and salt into the barrel.
  • Salting barrel tomatoes for the winter in a cold way lasts 2-3 weeks.

Salting a tomato in a cold way under a nylon cover

Extreme simplicity is characterized by a recipe with which you can cold-salt tomatoes in jars. Its feature is that at the end of the cooking process, the containers are closed with nylon lids. This is very convenient, because you do not need to install oppression so that the tomatoes are completely covered with brine. This blank does not use the sterilization process and does not add vinegar.

Ingredients:

  • tomatoes - 2 kg;
  • a set of cherry, celery and currant leaves - 2 each;
  • salt - 70 g;
  • water - 1.5-2 liters.

Cooking

  • Put some cherry and currant leaves on the bottom of the jar.
  • Lay out the tomatoes, and between them - celery leaves.
  • Pour salt on top and pour boiled cooled water.
  • Cover the jar with a lid. Cold pickled tomatoes will be ready in 2 days.

Salting a tomato with aspirin in cold water

Cold pickling of tomatoes with aspirin is extremely popular among housewives. It was invented in order to protect salting from bacteria, because the jar can be stored at room temperature, while its contents will not deteriorate. However, aspirin in large numbers can become harmful, so you need to adhere to the proportions indicated in the recipe.

Ingredients:

  • tomatoes - according to capacity;
  • garlic - 1 head;
  • dill umbrellas - 2 pcs.;
  • bay leaf - 3 pcs.;
  • aspirin - 3 tablets;
  • water - 2.5 l;
  • sugar - 200 g;
  • salt - 100 g.

Cooking

  • Put bay leaf, garlic cloves, dill, tomatoes in jars.
  • Grind aspirin into powder and add to jars.
  • Boil water, add sugar and salt to it. Pour the brine over the tomatoes.
  • Salting red tomatoes in a cold way ends with rolling cans.

Salting green tomatoes for the winter in a cold way

If you have a rich harvest of vegetables, you can salt green tomatoes for the winter in a cold way. Unripe fruits are great for pickling. They are elastic, while they are easily filled with the aroma of herbs and the taste of various spices. Tomatoes can be subjected to additional processing, for which you can lower them for several hours in salt water.

Ingredients:

  • green tomatoes - 10 kg;
  • dill - 200 g;
  • a bunch of dill - 1 pc.;
  • red hot peppers- 1 PC.;
  • black currant leaves - 10 pcs.;
  • salt - per 1 liter of water 70 g.

Cooking

  • Put spices, leaves and herbs on the bottom of the jar.
  • Then place a layer of tomatoes, then again spices and tomatoes. Sprinkle each layer with salt.
  • Pour cold boiled water and withstand a few days, then send in the cold.

Salted tomatoes with cold mustard

Fans of spicy snacks will be able to use the recipe, according to which the tomato is cold-salted with mustard. It is better to take cream or another dense variety; during cooking, they should not become sour. Mustard can be used as a seed, paste, or dry powder. You can make the dish even spicier by adding different spices.

Ingredients:

  • tomatoes - according to capacity;
  • sugar - 2 tbsp. l.;
  • water - 1 l;
  • bay leaf - 2 pcs.;
  • pepper - 10 peas;
  • salt - 1 tbsp. l.;
  • mustard (powder) - 10 g.

Cooking

  • Put tomatoes and seasonings in 3- liter jar layers.
  • Make a brine of water, sugar and salt by boiling it. Cool and add mustard.
  • Pour the brine into jars and close.

Salting green tomatoes with garlic in a cold way

Can be used extremely original recipe, with which you can salt the tomatoes in a cold way. For this, unripe fruits and a significant amount of garlic are used. Its proportions may vary depending on the individual wishes of the hostess and on how spicy the appetizer should be.

  • tomatoes - 2 kg;
  • vinegar 9% - 1 tsp;
  • salt - 2-3 tbsp. l.;
  • sugar - 1 tbsp. l.;
  • garlic - 1 head;
  • dill - 2 umbrellas;
  • green horseradish leaves (cherries, currants) - 2 pcs.

Cooking

  • Make a small hole in the tomatoes.
  • Lay leaves, dill umbrellas at the bottom of the jar.
  • Fill the container with tomatoes punctured up. Between the layers you need to place garlic cloves.
  • Add to container required amount salt, sugar and vinegar.
  • Tomatoes pour boiled water and place in the cold.

Salted Tomatoes Cold Process Without Vinegar

You can save a lot of time if you make pickled tomatoes cold without vinegar. Their undoubted advantage is the absence of the need for sterilization. The brine is incredibly rich, it can be used separately, as a spicy sauce for all kinds of meat dishes.

Ingredients:

  • tomatoes - by capacity;
  • water - 800 ml;
  • salt - 2 tbsp. l.
  • spices, herbs;
  • garlic - 2 heads;
  • bell pepper - 2 pcs.;
  • hot pepper - 0.5 pcs.;
  • dill - 1 bunch.

Cooking

  • Make a brine of salt and water by boiling it.
  • Make a dressing from herbs, garlic and spices by chopping the ingredients.
  • Arrange the tomatoes and dressing in layers in a jar. Fill with brine.
  • Insist in the cold for 10 days and close.

It is not always possible to have a mood to pickle, cook, and so on, but I make tomatoes in a bucket in a cold way every summer. In our family, a bucket goes away in 3 days! In my opinion, these are the most delicious and healthy tomatoes.

Ingredients:

  • Dill;
  • tomatoes;
  • garlic.

Brine for 1 liter of water:

  • salt 2 tbsp

Tomatoes in a bucket in a cold way. Step by step recipe

  1. So let's take a bucket. and we put dill on the bottom, and twigs and umbrellas, everything fits.
  2. Peeled cloves of garlic (by the way, you can not peel it, you get pickled garlic). I don’t give the proportions of garlic per bucket, the more, the tastier - this is a fact.
  3. Then lay the tomatoes, take small ones, not too large, and preferably the same size so that they are fried evenly.
  4. Between the rows of tomatoes, put the horseradish cut into pieces.
  5. And so stack to the top, shifting the tomatoes with garlic and horseradish.
  6. Dill again on top, cover with tomatoes and garlic.
  7. Then prepare a brine of water and salt. Just dilute the salt in cold water and pour over the tomatoes. Salt take coarse grinding.
  8. Cover with a plate on top, and put a liter jar of water on the balcony.
  9. I don't add vinegar. no herbs, no sugar. Everything is very natural and tasty. When it’s cold on the balcony (I just have a glazed one, but not insulated, they are perfectly stored in winter.
  10. Tomatoes can be tasted in 2-3 weeks. In this way, I make tomatoes already at the end of September, October. I take it out to the balcony immediately, they don’t stand at room temperature.

I hope you enjoy my recipe, because everything ingenious is simple!

Bon appetit!

The recipe was shared by Maria Samokhina (our regular subscriber, thanks to her for the recipes).

I offer a recipe for harvesting green tomatoes for the winter, remarkable for its simplicity and reliability. It allows you to use fruits that have not yet ripened for food! From such a preparation, a great snack is obtained in the winter.

Salted green tomatoes prepared in a bucket are no worse than barrel ones. I propose to make my recipe with a photo for you.

To make salted green tomatoes for the winter in a bucket you need:

  • unripe tomatoes;
  • salt;
  • water - ordinary, raw;
  • horseradish - leaves;
  • black pepper;
  • allspice peas;
  • cherry leaves;
  • garlic;
  • Bay leaf.

How to salt green tomatoes for the winter with garlic

First I wash my tomatoes. Then I peel, divide the garlic into slices. I cut them lengthwise into pointed pieces. I cut out the stalks from the tomatoes, insert the pieces of garlic into the holes thus formed.

At the bottom of the bucket (enamelled only) I put a part of the washed cherry leaves, horseradish, a couple of bay leaves, peas of various peppers.

Then, again I put a layer of seasonings and leaves. So almost to the top of the bucket. The final layer is leaves and seasonings.

Then I take 5 liters cold water. To it I add a slightly incomplete half-liter jar of coarse salt. I mix. When the salt dissolves, pour the brine over the tomatoes. Cover with a wide plate. I put oppression on top. I cover the bucket with a lid.

I store the blank for the winter in the basement. And if a little mold appears, do not be afraid. This is fine. I remove the mold, and the salted green tomatoes are next. A month later, a stunningly crispy and fragrant snack is ready. She gets into your favorite salads or even eaten just like that - in a duet with meat!