Best methods for cold pickling green tomatoes in a bucket

Salting green tomatoes in a bucket is a way to preserve as many useful vitamins and trace elements as possible in vegetables. Green tomatoes have a pleasant crunch and a juicy taste. The appetizer will be a great addition to any dish, be it meat, boiled potatoes or vegetable side dishes. Let's take a closer look at what is cold salting of green tomatoes in a bucket and find out the most popular culinary recipes.

Why in a bucket

In the process of salting in a bucket, all fruits acquire a different taste - some are completely saturated with brine, others - partially. This makes an interesting appetizer with varying degrees of salinity.... As a rule, those vegetables that lie on the bottom are always more salty and savory, and the tomatoes on top acquire a delicate taste. A large number of tomatoes are salted in the bucket, which allows you to prepare a supply of snacks for a large family. At the same time, there is no need to waste time sterilizing cans and lids.

Important! Thanks to the fermentation process, tomatoes are eaten at different stages of salting. Initially, they become lightly salted, and over time they acquire a vigorous and juicy taste.

Features of pickling tomatoes in a bucket

Before salting, check the integrity of the bucket. There should be no chips, cracks or delamination on it. Use an enameled bucket, in no case should you salt in an aluminum container. During the salting process, the acid in the dish reacts with aluminum. Because of this, the vegetable acquires a bitter taste, and the use of the product becomes dangerous to human health.

Before cooking, the bucket is thoroughly washed and wiped dry with a clean towel. To make the tomatoes crispy and juicy, housewives add grated horseradish or oak bark to the container at the rate of 5-10 g per 1 kg of tomatoes.

The best recipes

Some salted tomatoes have a spicy and piquant taste, while others are tender and sweetish. Bell peppers, caraway seeds and dill give the product an interesting taste. Average cooking time is about 45 minutes.

Barrel tomatoes in a bucket with horseradish, cherry and currant leaves

The supplement in the form of horseradish leaves, cherries and currants not only adds vitamins, but also increases the shelf life of the product. It is better to use greens from your garden, after rinsing it with clean water.

For cooking you will need:

• 3 kg of green tomatoes;
• 3 horseradish leaves;
• 7 currant leaves;
• 5 dill umbrellas;
• 3 heads of garlic;
• 5 sprigs of parsley;
• 2 bay leaves;
• 10 allspice peas;
• 4 liters of water;
• 150 g of salt;
• 200 g sugar;
• 4 sprigs of celery.

How to cook:

1. Rinse all ingredients under running water and dry.
2. Place horseradish, currant and cherry leaves on the bottom of a clean bucket.
3. Arrange the tomatoes, adding garlic, sprigs of dill, parsley and celery.
4. Prepare brine: mix water with salt and sugar. Pour liquid into a bucket, add allspice and bay leaf.
5. Organize oppression: put clean gauze on top of the bucket, place a heavy object on it.
6. Store in a dark and cool place for 4 weeks.
7. After the expiration of time, the product is ready for use. It goes well with meat and fish dishes.

How to pickle tomatoes without vinegar

Vinegar-free vegetables are good for those who suffer from gastrointestinal problems. The appetizer turns out to be soft, does not contain irritating components.

For cooking you will need:

• 3 kg green tomatoes;
• 5 cherry leaves;
• 6 teeth garlic;
• 1 bunch of parsley;
• 1 bunch of dill;
• black pepper to taste;
• 10 g cumin;
• 1.5 liters of water;
• 100 g of salt;
• 130 g sugar;
• 3 bay leaves.

Cooking technology:

1. Place cherry leaves, dill and parsley at the bottom of the enamel bucket.
2. Rinse the tomatoes, remove the stalks. For pickling, not only green tomatoes are used, but also brown and pink ones. Then add bay leaf, black pepper, garlic and caraway seeds.
3. Prepare the brine by mixing water, salt and sugar. Bring to a boil and pour the brine over the vegetables.
4. Cover and leave at room temperature for 14 days. Store in a cool place later.

Interesting! Even a small amount of caraway seeds gives the dish a bright and pleasant aroma. Caraway seeds are rich in vitamins A, B, C, E. Also, the product contains dietary fiber and trace elements that are necessary to maintain immunity.

Salted tomatoes with mustard in a bucket

An interesting recipe has been tested by generations - this method of salting was used back in the USSR. They store the dish on the balcony or loggia, so a fragrant snack is always at hand.

What you need:

• 3 kg of tomatoes;
• 50 g mustard powder;
• 10 allspice peas;
• 1 head of garlic;
• 5 peas black pepper;
• 2 liters of water;
• 80 g of salt;
• 110 g sugar.

How to cook:

1. Rinse vegetables and herbs. Layer tomatoes and spices.
2. Prepare brine from water, sugar and salt. Boil and pour over vegetables.
3. Organize oppression and leave for 5 days.
4. If necessary, take out the tomatoes and serve in small portions.

With tomato juice

This juicy appetizer goes well with any side dishes: potatoes, rice or buckwheat. The recipe is simple and does not require special culinary skills.

Ingredient List:

• 2.5 kg of tomatoes;
• 1.5 liters of tomato juice;
• 100 g sugar;
• 70 g salt;
• 10 grams of ground cinnamon.

Cooking technology:

1. Rinse the tomatoes, remove the stalks. Pierce the base with a fork or toothpick so that the vegetables are evenly saturated with the brine.
2. Place fruits in a clean bucket.
3. Pour tomato juice into a separate container, add cinnamon, salt and sugar. Bring to a boil and leave for 5 minutes.
4. Pour the juice over the tomatoes and cover. Leave in a cool place for 10 days.

Important! You can buy ready-made tomato juice at the store, but it's best to make it yourself. To do this, peel the red tomatoes and remove the stalks. Then passed through a meat grinder or blender, then rubbed through a metal sieve. Add salt and sugar to taste. They are rolled up in sterile jars and put into the pantry for storage.

In Georgian

Georgian cuisine is renowned for its spicy and unique dishes. Salting is a great addition to kebabs and other meat dishes. Average cooking time is about 60 minutes.

Ingredient List:

• 2 kg of tomatoes;
• 50 g of garlic;
• 500 g bell pepper;
• 1 onion;
• 3 bay leaves;
• 20 g basilica;
• 30 g cilantro;
• 3 liters of water;
• 60 g of salt;
• 40 g hops-suneli.

Cooking method:

1. Rinse the tomatoes, remove the stalk. Make a deep cut in each.
2. Prepare the filling for stuffing: chop the herbs, garlic, onion and sweet pepper. Add your own spices and herbs, hot and hot peppers to taste.
3. Fill the tomatoes with the resulting mixture and place in a saucepan, add bay leaves.
4. Dissolve the salt in water and pour the brine into a saucepan. Put under oppression for 5 days, then put in the cold for 10 days.
5. Store tomatoes in a bucket under a plastic lid.

With carrot tops

Carrot tops are diuretic and anti-inflammatory, contain antioxidants and healthy dietary fiber. Thanks to this ingredient, green tomatoes acquire a mild and sweet taste. Young green tops with short leaves are selected for cooking.

What you need:

• 2.5 kg of tomatoes;
• 10 leaves of carrot tops;
• 6 laurel leaves;
• 1 hot pepper;
• 5 allspice peas;
• 2 liters of water;
• 60 g of salt;
• 120 g sugar;
• 70 ml of table vinegar.

How to cook:

1. Place the tops and spices at the bottom of a clean bucket. Place tomatoes on top.
2. Prepare the brine: pour salt and sugar into the water, mix thoroughly. Bring to a boil and add vinegar. After 10 minutes, pour the brine over the vegetables.
3. Store the pot at room temperature for 5-7 days. After the expiration of time, the product is ready for use.

With greens

The classic recipe for pickling with herbs is a real storehouse of vitamins and minerals that are so necessary for the body in the cold season.

List of ingredients for cooking:

• 3 kg of green tomatoes;
• 1 bunch of parsley;
• 1 bundle dill;
• 5 cherry leaves;
• 1 head of garlic;
• 10 bay leaves;
• 10 g coriander seeds;
• basil to taste;
• 2 liters of water;
• 80 g of salt.

How to cook:

1. Rinse vegetables and prick with a toothpick at the stalk.
2. Put cherry leaves, dill, parsley, garlic, bay leaf and coriander seeds at the bottom of the bucket. Horseradish leaves and basil are added to taste.
3. Put tomatoes on top of the spices and herbs.
4. Dissolve salt in cold water and pour into a bucket. Arrange oppression and leave for 3 weeks at room temperature.
5. Then store in a cool place.

Storage rules for salted tomatoes

Experienced housewives share their recommendations for the proper storage of salted green tomatoes:

1. The optimum storage temperature is from +1 to + 6 ° C.
2. Store the snack in the refrigerator or cellar.
3. It is best to cover the bucket with a plastic lid.
4. It will not be superfluous to check the bucket for leaks, there should be no chips or cracks.
5. If during storage the brine becomes cloudy, mold and odor appear, it is better to discard the snack.

Little secrets

To make the blanks tasty and healthy, small fruits of the same size are selected for cooking. The surface of the vegetables should be flat and smooth, without defects. If the vegetables are large, they are cut into several pieces. Preference is given to firm and firm tomatoes, they make the most crunchy pickles.

In addition, chefs use pay attention to the following nuances:

• thoroughly wash the bucket, kitchen and tableware before cooking;
• many recipes use currant and cherry leaves, which give the dish a pleasant aroma;
• greens should be fresh and well washed;
• to prepare the brine, use clean water from a filter or bottle.

Conclusion

Green pickled tomatoes are a versatile winter snack. Housewives use it as an addition to the main menu or as an independent dish. For cooking, select even and beautiful fruits, herbs, spices and spices to taste.

Fans of unusual products prefer to cook Georgian-style green tomatoes, experienced culinary experts prefer dishes with tops and herbs. The winter snack contains a lot of useful vitamins that support immunity and protect against colds in the cool season. Store salted vegetables in the balcony or in the refrigerator.