My mom is an expert on pickled tomatoes, and I’m an expert on eating, I love it 🙂 . Of course, she does this in a barrel and a cool cellar, observing traditions. But mom is far away and so are the tomatoes, so I adapted the recipe for the city. It turns out very tasty.

Fried potatoes and salted tomatoes take me back to my childhood. The memories come and we are already having family dinner in the fresh air. It's so nice to go back to childhood.

Preparing vegetables:

Tomatoes 1.5 - 2 kg I use dense (hard), medium size, without cracks. I fill it with cold water for 10 minutes to remove dust. I don’t remove the tails, I like them. I drain the water and rinse again.

I wash 2-3 peppers with water. I cut the sweet pepper lengthwise into 4 parts, leaving the seeds and tail. The pepper will be crispy and tasty.

Pickling bouquet, I can’t call it a broom :-), I use only ⅓ of it - I wash it with water and cut it with scissors.

How to cook pickled tomatoes?

At the bottom of the jar I place the prepared pickling bouquet + 2 cloves of garlic (without peel) + ½ hot pepper + tomatoes (larger ones at the bottom, as they take longer to salt) + sweet pepper and the rest of the tomatoes.

I dissolve 2 heaped tablespoons of salt in 1.5 liters of cold water.

I pour the brine over the tomatoes, cover with a nylon lid and leave at room temperature for 3 days (not in the sun). I put a plate under the jar, liquid will leak. During this time, the brine will become cloudy.

After 3 days I put the tomatoes in the refrigerator. After 7 days they have already become lightly salted, I’m starting to take them out of the jar :) The smell has already formed, but there is still not enough salt, I love these. But the pepper is ready. After 14 days, the tomatoes are ready.

Pickled tomatoes are stored in the refrigerator for up to 4 months, then the brine begins to acidify and they are no longer as tasty. This is not a recipe for the winter - this is a recipe to eat in the coming weeks and store only in the refrigerator.

Excellent options for preparing pickled green tomatoes at home - for the winter, with garlic, mustard, pepper. Delicious!

I want to invite you to try spicy pickled green tomatoes. The tomatoes turn out to be very tasty, spicy and unusually aromatic, ready to eat after 3 days. These tomatoes can be served as a snack with strong drinks, or they can be added to dishes of fried meat, potatoes, etc. I advise you to cook it - it’s very tasty!

• green tomatoes (brown is also possible) - 1.5 kg;
• carrots - 1 pc.;
• sweet bell pepper - 1 pc.;
• chili pepper - 1 pc.;
• garlic - 1 head;
• dill and parsley - 0.5 bunch each;
• bay leaf - 3-4 pcs.;
• water - 1.5 liters;
• coarse salt - 3 tbsp. l.;
• sugar - 1 tbsp. l. (incomplete).

Wash green tomatoes (preferably medium-sized), make cross-shaped cuts on top, but not all the way through.

Peel the carrots and garlic, remove the seeds from the sweet pepper. Cut carrots and peppers into pieces.

Grind carrots, peppers, garlic and chili peppers in a blender.

Add chopped herbs to this mixture.

Mix everything thoroughly.

Stuff the slices of tomatoes with the prepared mixture and place them in a deep pan in layers. Add bay leaf on top.

Prepare the brine: add salt and sugar to the water, bring everything to a boil. Let the brine cool slightly (4-5 minutes) and pour it over the tomatoes.

Place a slight pressure on top of the tomatoes and leave them at room temperature for 3-4 days. After this, delicious, spicy pickled green tomatoes can be served. Store tomatoes in the refrigerator.

Recipe 2: pickled green tomatoes for the winter (with photo)

Pickled green tomatoes are a snack that many people enjoy. At the same time, it is perfect for both a holiday dinner and a family snack.

The huge advantage of this snack is that it is very easy to prepare at home. Tomatoes are fermented in the container in which it is most convenient to do this. In the old days, such tomatoes were often fermented in huge barrels, but nowadays housewives prefer to do this in pans, jars or buckets. There is no particular difference in capacity, so you can ferment green tomatoes where it is convenient.

Very often, tomatoes are fermented stuffed with herbs and garlic, and they are also covered with cabbage according to a quick recipe. This dish turns out to be very tasty and healthy due to the fact that the vegetables are not heat treated. This allows us to preserve most of the vitamins and beneficial microelements that help our body work smoothly during the cold season.

The most delicious pickled tomatoes are those that were picked in their own garden. A quick and simple recipe for preparing them with step-by-step photos will tell you in detail how to properly prepare such a snack at home. You can add pepper and mustard if you like spicy dishes, but do not overdo it so as not to spoil the preparation for the winter.

• green tomatoes - 500 gr
• dill - 3 umbrellas
• black peppercorns - 8 pcs
• garlic - 4 cloves
• sea ​​salt - 1 tbsp.

Prepare the amount of green tomatoes you need. You can take very small fruits if you want to ferment them whole. Large tomatoes will have to be cut into two or four parts in order to compactly place them in the jar.

Tear off the stems, wash your tomatoes thoroughly, and then start cutting the largest fruits into several pieces. Try to use a sharp knife so as not to damage or crush the tomatoes, otherwise they will not be as pleasant to the touch.

Now start putting all the ingredients you have into a jar that has been previously washed with soda. Do not compact the tomatoes so as not to turn them into mush. They should lie loosely in the jar. Add herbs, seasonings and salt, as well as garlic cloves.

Fill the contents of the bottle with cold boiled water so that it does not reach the top of the jar by 0.5 - 1 centimeter.

Cover your green tomatoes with a nylon lid and place them in a dark, warm place, shaking the jar first to allow the salt and spices to be evenly distributed throughout the vegetables.

After this, you need to wait four to five days for the brine to ferment and the tomatoes to ferment. After the required time, your pickled green tomatoes will be ready to eat.

Recipe 3: Pickled green tomatoes in jars

The recipe for pickled green tomatoes is very simple, but they have an extraordinary taste. If you like barrel pickles, then you will like this method of preparation. Pickled green tomatoes will be ready in two weeks, but if you want it faster, prepare yellow ones. These tomatoes have a sweeter taste and cook much faster, the recipe is the same.

• Green, brown or yellow tomatoes - 1 kg
• Garlic - 2-3 cloves
• Sweet bell pepper - 1-2 pcs.
• Coarse salt - 40 g
• Dill seeds - a pinch

Preparing pickled green tomatoes for the winter is one of the easiest ways to prepare pickles. Green tomatoes are very often left in the garden and many people simply throw them away, but they can be used to make a wonderful snack. If you bought unripe tomatoes or just want to treat yourself to a delicious salty snack, you will like this recipe for its simplicity and accessibility.

If you don’t have green tomatoes, you can replace them with yellow ones - this variety is very tasty in itself, and when salted it will be even tastier.

It is advisable to take tomatoes whole, not damaged. Place them in a colander and wash well under running water.

To ensure that the tomatoes are well salted and juicy, you need to make a cross-shaped cut with a sharp knife.

Pickled green tomatoes will be ready for the winter faster if you prick them with a fork or toothpick from the stem side.

Yellow tomatoes are a little more tender, so you can simply cut them at the top.

Sweet peppers need to be washed, the stalk and seeds removed and chopped as finely as possible. You can grind the pepper in a meat grinder.

Chop parsley or dill and mix with pepper. If you are using dry dill seeds, you can immediately pour them into jars.

Peel the garlic, divide into cloves and finely chop with a knife or grate.

Mix pepper and garlic and put this vegetable mixture into the cuts.

Place the tomatoes stuffed with this mixture into jars - it is best to take liter jars or an enamel pan.

Prepare the brine. You need to add 40 grams of salt per liter of water, mix well and pour this brine over the tomatoes. You can heat the brine, then pickled green tomatoes will be ready for use in 10 days. Yellow tomatoes will be ready faster; you can try them in a week.

Fill the tomatoes with brine and place the jars or pan in a warm place. You can leave the workpiece in the kitchen - the temperature should not be lower than room temperature.

After a few days, the tomatoes can be moved to a cooler place.

Tomatoes salted according to this recipe can be served in two weeks, but they will be most delicious in about a month. To preserve pickled green tomatoes until winter, it is advisable to place the jars in the refrigerator or cool cellar. If you have a balcony, this is also a good place to store household supplies.

Yellow tomatoes differ from green and red ones because they contain more vitamins and nutrients. Therefore, you can always save several kilograms of these amazing vegetables if you prepare this magnificent preparation. They can be served at the table as an independent snack. Bon appetit!

Recipe 4: Pickled green tomatoes in a saucepan

Pickled green tomatoes, like in a store during Soviet times, are a recipe that not everyone knows or knows how to cook.

• 1 kg green tomatoes,
• half a hot chili pepper,
• fresh dill,
• 2 bay leaves,
• 2-3 cloves of garlic,
• 7-8 black peppercorns,
• 1 tables. l. salt,
• 1 tables. l. sugar without a slide,
• 1.5 liters of water for marinade.

Wash the tomatoes and pierce them with a toothpick in one or several places. Place in an enamel pan. A glass container is also perfect, since glass does not oxidize and does not spoil vegetables.

Boil water, then cool slightly until warm. Add salt, sugar, dill sprigs, finely chopped garlic, chili pepper, black allspice peas and bay leaves. Mix everything so that the bulk ingredients are completely dissolved in the marinade. Now the marinade has cooled completely and you can continue cooking.

Pour marinade over green tomatoes. The marinade should have cooled completely and be at room temperature.

Cover the pan with a lid and leave in the room for 2 days for fermentation and fermentation. After two days (a small foam and bubbles will appear on the surface of the tomato), put it in the cellar or refrigerator for another 4-5 days.

When the fermentation time is up, you will see that the marinade has become cloudy and the tomatoes have become softer. I deliberately did not put pressure on the tomatoes so that they would not only retain their pleasant appearance and not shrink, but would also remain juicy inside. You can, of course, crush the tomatoes with pressure, but their shape will become wrinkled and not so attractive. Thanks to the punctures made with a toothpick, the tomatoes fermented very well inside. In Soviet times, tomatoes were always squashed and wrinkled, but the taste of my tomatoes and store-bought ones is no different.

We serve pickled tomatoes as a snack and more. Those who tried such tomatoes in stores during Soviet times will be overcome by nostalgia for the past. Now take the recipe into service.

Recipe 5: Pickled green tomatoes with mustard

I offer a recipe on how to prepare green tomatoes with mustard using the cold method.

Ingredients:

• green tomatoes – 10 kg,
• garlic - 3-4 heads,
• horseradish leaves,
• dill,
• mustard – 100 grams,
• cherry leaves.

For brine in a bucket of water:

• salt - 1 glass,
• granulated sugar - 2 cups.

After we have prepared all the ingredients we need, we will begin preparing a delicious preparation. Fill the horseradish leaves and dill with water and rinse well. Remove and shake off any remaining water from the greens.

Then we sort the green tomatoes and select the white or brown fruits. We wash them in plenty of cold running water. Let's put the fruits in a fine sieve, or just a colander. Let the water drain.

Wash the container in which our green tomatoes will be salted well. We scald it with boiling water. Then coat the bottom and walls of the container thickly with the most common mustard.

Place a layer of herbs (dill, cherry leaves, horseradish leaves) on the bottom of the barrel or pan. Place the prepared tomatoes tightly. Sprinkle them with peeled garlic, washed cherry leaves and dill. Let's prepare the brine. To do this, dissolve salt and granulated sugar in cold water. Stir thoroughly until the salt and sugar are completely dissolved. Then fill the container filled with tomatoes with ready-made cold brine. Place a circle with a weight on top. Leave the tomatoes at room temperature for about 2-3 days. We wait until the fermentation process begins. Then we transfer the container to a cool place. Let's take a sample.

And now I can boldly declare that our winter preparation of mustard green tomatoes is ready!

Recipe 6: Green tomatoes pickled with garlic

Green tomatoes with herbs and garlic are a very tasty appetizer, and it would be a sin not to prepare it in the fall, when green tomatoes appear on the shelves! It turns out very piquant and spicy. The taste is truly amazing! You can put this appetizer on an everyday table, or on a holiday one. Green tomatoes with herbs and garlic go wonderfully with vodka. True, such tomatoes have a distinct garlicky smell, so if you are going to work or, say, on a date, it is better not to eat them. In other cases they are not contraindicated.

The recipe for pickling green tomatoes stuffed with garlic and herbs is very simple! You just need to prepare the filling and then stuff the tomatoes with it. Next, green tomatoes should be fermented in a special brine for three to four days. After this time, the appetizer will be ready and can be included in your menu.

If you are partial to green tomatoes stuffed with herbs and garlic, and want to enjoy this wonderful appetizer prepared with your own hands, then first study the step-by-step photo recipe for their preparation, which is given below. Follow all the instructions exactly, and then soon you will be able to please your household with a very tasty autumn dish.

• green tomatoes - 3 kg
• carrots - 1-2 pcs
• chopped parsley - 3-4 tbsp.
• chopped dill - 3-4 tbsp.
• sweet bell pepper - 1 piece
• hot pepper - 1 pc.
• horseradish leaves - 1-2 pcs
• bay leaf - 4-5 pcs
• garlic - 10-12 cloves
• table salt - 2 tbsp. per liter of water
• sugar - ½ tbsp. per liter of water

The preparation of the appetizer begins with the selection of tomatoes. They should have a fairly dense peel, and the fruits themselves should be strong. Tomatoes brought home should be thoroughly washed to remove all dirt and then dried with paper towels. Then each fruit needs to be cut crosswise, but not all the way. The tomatoes should not fall apart.

Peel the carrots and wash them thoroughly, and then chop them (it’s best to grate them on a coarse grater). Next, let's do the sweet bell peppers. You need to remove the stem and seeds. Then the pepper will need to be chopped into small pieces. After this, mix the chopped vegetables.

Grind the hot pepper and garlic and then mix them.

Thoroughly wash the greens (dill and parsley), dry them, and then chop them.

Mix chopped herbs, garlic, carrots, as well as sweet and hot peppers in one bowl. We stuff the green tomatoes with the resulting “minced meat”. To make the brine, dissolve the required amount of salt and sugar in boiling water. Place the stuffed green tomatoes in a saucepan and cover them with bay leaves and horseradish leaves, and then pour in the previously prepared brine.

The brine should completely cover the tomatoes. It is advisable to place some kind of weight on top. For example, tomatoes can be covered with a plate, and a one and a half liter jar filled with water can be placed on it.

Keep green tomatoes stuffed with herbs and garlic in this state for 3-4 days. And then you can include them in your diet: they will be ready!

Recipe 7, step by step: pickled green tomatoes in a bucket

I bring to your attention a recipe for a very tasty snack! Tomatoes according to this recipe last a long time, but they are so tasty that the whole barrel disappears unnoticed!

• Tomato (5 kg)
• Garlic - to taste
• Red hot pepper - to taste
• Leaf celery - to taste
• Black pepper - to taste
• Bay leaf - to taste
• Dill - to taste
• Salt - to taste

Prepare all ingredients. Wash the tomatoes.

Calories: Not specified
Cooking time: Not indicated

In Rus', everything that can be fermented has long been fermented - cabbage, cucumbers, tomatoes. Cabbage was fermented with apples, chopped or whole heads mixed with chopped cabbage, and for sour cabbage they fermented shchanitsa - the top green leaves of a cabbage head, chopped very finely. They fermented it in barrels so that there would be enough for the whole winter, and they kept the sauerkraut in the cellar or basement. Times are different now, but the tradition of fermenting vegetables has not disappeared - in the fall, housewives still chop cabbage, select the best tomatoes and ferment them for the winter. But not everyone has a basement, and everyone wants pickled tomatoes. There is a way out - in a city apartment you can prepare pickled tomatoes in a jar - and the result will be no worse than in a barrel.
You can ferment red, brown, and green tomatoes. Ideally, each one is in its own jar, but you can also put it in layers in one large one. Green at the bottom - they will ferment longer than the rest. Then brown, and then red on top. You need a jar with a volume of 5-7 liters; a three-liter jar will have nowhere to turn around. As an option, ferment green and brown tomatoes in a large jar, and allocate a separate smaller jar for red ones.

Pickled tomatoes in jars for the winter - recipe with photos.

Ingredients:

- tomatoes (red, brown and green) – 4 kg;
- horseradish root – 8-10 cm;
- dill (greens and umbrellas);
- garlic – 2 large heads;
- table salt - at the rate of 70 grams per liter of water;
- black currant leaves;
- horseradish leaves;
- celery – greens;
- parsley – 1 bunch;
- pure water.

Recipe with photos step by step:

To prepare pickled tomatoes in jars, first wash the tomatoes and sort them by degree of ripeness. Peel the horseradish root. We wash all the greens under cold water and shake off the water.




Peel two large heads of garlic. If the cloves are very large, cut into 2-4 parts. Cut the horseradish root into slices.




Wash the jar thoroughly. On the bottom we put 2-3 blackcurrant leaves, garlic cloves, 2-3 plates of horseradish roots. Add dill (greens and umbrellas), celery, several sprigs of parsley.




Place green tomatoes on the bottom of the jar in 2-3 layers. You can use cream tomatoes or regular round tomatoes – it’s up to you.






We lay a layer of herbs on the tomatoes (as on the bottom), throw garlic and horseradish into the jar. We make the next layers from brown tomatoes.




Cover the tomatoes again with a layer of herbs. Fill the remaining space in the jar with red tomatoes. We don’t compact it, but we try to lay all the layers so that there is very little space between the tomatoes. Place sprigs of dill, various herbs, horseradish, and garlic on top.




Now you need to prepare a saline solution. It is very difficult to determine how much you will need, so it is better to do it in portions. For example, two liters. Pour two liters of water into a saucepan or bowl and heat slightly. Throw in 140 grams of regular coarse salt (table or rock), stir until the salt crystals are completely dissolved. Sediment will collect at the bottom of the dish, so drain the solution very carefully or filter it through cheesecloth.




Pour the strained solution over the tomatoes to the very top so that they are completely covered. If there is not enough solution, make another portion (per liter of water or two). Cover the jar of tomatoes with a lid (not tightly) and leave in a warm place for 5-7 days. After about 1-2 days, the brine will begin to ferment and become cloudy - this means that the fermentation process has begun. You need to keep the pickled tomatoes in jars warm for another 3-5 days and then move them to a cool balcony or put them in the refrigerator. There the fermentation process will continue. Red tomatoes will be completely ready in 12-14 days. Brown and green ones will ferment longer, about a month.






You can start trying red tomatoes in about 10 days, they will already taste quite good. But if you wait the required two weeks and follow the fermentation technology, the result will be simply delicious!




On a note. It is advisable to take red tomatoes for pickling unripe so that they are dense. If you are fermenting cream tomatoes, you can keep them warm for 1-2 days longer than round tomatoes. Pay attention to the salt - only non-iodized coarse salt (ordinary table salt) is suitable for fermentation; fine salt or iodized salt is not used for fermentation.

Housewives begin to prepare for the winter season in the summer. Tomatoes, cucumbers, various salads, jams and compotes. And all this is prepared so that in winter, when it is impossible to get tasty and healthy vegetables and fruits at the market, you can pamper yourself and your family with home-canned food.

Quick starter tomatoes

Often, for tomatoes or cucumbers to acquire their individual taste, you need to wait a month or even more. But what if you want canned tomatoes today? The answer is simple. Prepare pickled tomatoes in a saucepan. Vegetables fermented in this way can be eaten on the same day. And their taste is in no way inferior to tomatoes prepared for the winter according to classic recipes.

Speed ​​of cooking is not the only advantage of tomatoes pickled in a saucepan. Housewives value this cooking method because they can easily control the process. If desired, you can prepare both lightly salted and salted tomatoes. It all depends on how many days the vegetables will be in the pan with brine.

Recipe for pickled tomatoes in a saucepan

Cold fermentation of tomatoes, as opposed to canning, allows you to preserve the greatest amount of nutrients in vegetables. Preparing tomatoes using this method is quite simple, and it will take much less time.

The following ingredients will be required:

• Tomatoes - four kilograms.
• Pepper - three pieces.
• Garlic - one head.
• Onion - two heads.
• Dill - five umbrellas.
• Black pepper - ten peas.
• Bay leaves - five pieces.
• Water - three liters.
• Horseradish - five leaves.
• Allspice - ten peas.
• Salt - half a glass.
• Sugar - half a glass.
• Cherry leaves - twenty pieces.
• Currant leaves - twenty pieces.

Preparing Ingredients

The first thing you need to do is thoroughly wash the pan with baking soda and pour boiling water over it. The second thing is, of course, to wash very well all the ingredients that are prepared for the pickled tomatoes in the pan. After this you can start fermenting.

Remove the skins from the onion, rinse, divide into two halves and cut into thin half rings. Separate the pepper from the stalk, remove the seeds and cut into large pieces. Cut off the ends of the garlic on both sides and remove the husks. The preparatory part is complete, and you can start putting all the ingredients into the pan.

Let's start the sourdough

Place horseradish leaves, onion, bay leaf, currant leaves, garlic, pepper, cherry leaves and peppercorns in the first layer on the bottom of the pan. Gently place a layer of firm, fleshy red tomatoes on top of the spice layer. Then cover the tomatoes again with a layer of spices. Alternate layers in this way until the very top of the pan. The taste of pickled tomatoes in a pan for the winter directly depends on the amount of spices, so there should be plenty of them. After the container is completely filled, you need to prepare the brine.

Boil five liters of water in a suitable container. Add half a glass of sugar and the same amount of salt, stir well and let cool to room temperature. Pour the cooled brine into the pan with the tomatoes. Cover the top of the container with clean gauze, on top of which place either a large plate or a lid of a slightly smaller diameter than the pan used for sourdough. Press it down with something heavy and take it out onto the balcony. The gauze must be changed whenever it gets dirty. In about eight to ten days, the red pickled tomatoes in the pan will be ready to eat.

Pickled red tomatoes with mustard

We suggest using this recipe for pickling with a photo of pickled tomatoes in a pan, in which the vegetables will turn out to be sharper and piquant in taste. Some of the spices in this recipe can be removed or replaced depending on which ones you prefer.

Required set of ingredients:

• Red tomatoes - six kilograms.
• Garlic - one head.
• Hot pepper - one pod.
• Dill umbrellas - four pieces.
• Carnation - ten flowers.
• Horseradish root - twenty grams.
• Bay leaves - five pieces.
• Coriander - twenty grains.
• Allspice - ten peas.
• Black pepper - fifteen peas.

For the brine:

• Mustard powder - thirty grams.
• Rock salt - seventy grams.
• Honey - thirty grams.

Cooking vegetables

Every housewife knows that before starting pickling, it is necessary to thoroughly wash not only all the products that will subsequently be used in the fermentation, but also the dishes. After the pan is washed, it must be rinsed with boiling water to ensure that no grease or detergent remains on it.

You need to take a fairly large saucepan and put grated horseradish, hot pepper, peeled whole garlic cloves, dill umbrellas, bay leaf, cloves, coriander and peppercorns on the bottom. Tomatoes must be selected that are oblong, firm and fleshy. To prevent them from bursting during fermentation, they need to be pierced in several places with a toothpick.

Start of fermentation

Place the prepared red tomatoes tightly in a pan on top of the spices. Now you need to prepare the brine on the basis that one liter of water will require seventy grams of rock salt and thirty grams of mustard powder and honey. Boil water, let it cool a little, and then dilute salt, mustard powder and honey in it. Pour the resulting brine over the tomatoes to the very top.

Cover the pan with clean gauze and cover with a lid. Leave at room temperature for eight to eleven days and then place in the refrigerator. If this is the cold season, you can take the container to the balcony. Pickled tomatoes in a saucepan will completely turn sour in about sixteen to eighteen days. These tomatoes will be to the taste of those who are accustomed to including more spicy and peppery foods in their diet.

Pickled green tomatoes

Green tomatoes are healthy for humans in any form: fresh, salted and pickled. The serotonin present in their composition helps to normalize the functioning of the human nervous system, and lycopene helps prevent heart attacks and prevents the formation of cancer cells. Pickled tomatoes, like fresh ones, contain substances useful for the human body such as calcium, phosphorus, iodine and iron. Therefore, such tomatoes are not only tasty, but also very healthy.

Ingredients for green tomatoes:

• Green tomatoes - five kilograms.
• Celery - five branches.
• Horseradish - three large leaves.
• Garlic - one large head.
• Parsley - one bunch.
• Cherry leaves - twenty pieces.
• Currant leaves - forty pieces.
• Red hot pepper - one piece.
• Salt - three hundred grams.
• Dill - four dry sticks with umbrellas.
• Water - three and a half liters.

Cooking green tomatoes

The whole process begins with thoroughly washing all, without exception, ingredients for pickling green tomatoes, as well as the pan itself. Be sure, after the vessel has been washed, it must be doused with boiling water several times. Celery, parsley, horseradish leaves, cherries, black currants and hot red pepper need to be chopped quite coarsely and mixed together. Then divide this mixture into two equal parts. Add two broken dry dill sticks to each half.

Place one part of the dry mixture on the bottom of the prepared pan. Place green tomatoes tightly on top of it. There should be as little free space as possible between the fruits. You need to choose tomatoes of approximately the same size and, of course, it is better not to use spoiled and very soft ones for sourdough. Spread the second part of the dry mixture evenly over the tomatoes.

All that remains is to prepare the brine and pour it over the green tomatoes. Pour water into any container that is convenient for you and put it on high heat. After boiling, remove from heat, add salt, stir until it is completely dissolved and pour hot brine over the tomatoes. Cover the pan with a clean white cloth, place a flat plate of suitable size on it and place a weight on top. Cover with a lid and leave in a warm room. After five or six days, take the container to a cool place. In two weeks, the delicious, aromatic pickled green tomatoes in the pan will be ready to eat.

Pickled tomatoes in three days

Tomatoes can be fermented using this method throughout the year. Homemade preparation will be an excellent aromatic appetizer for main courses, which will diversify the daily menu. Those tomatoes that have been fermented with garlic have a special unique taste. And most importantly, you can enjoy these tomatoes three days after they are prepared.

List of required ingredients:

• Red tomatoes - two kilograms.
• Celery - one bunch.
• Garlic - four cloves.
• Dill - one bunch.
• Salt - two tablespoons per liter of water.
• Sugar - two tablespoons per liter of water.

Cooking tomatoes three days in advance

The process of preparing quick pickled tomatoes in a saucepan begins with preparing all the ingredients. Ripe red fruits of approximately the same size must be washed well under running water. Set aside spoiled or soft tomatoes; they are not suitable for fermentation. And the most important thing that must be done in order for tomatoes to ferment in a saucepan in three days is to carefully cut out those places where the tomatoes have a stalk. When cutting, you need to make small indentations so that the tomatoes can quickly soak in the brine through them.

Then you can move on to the remaining ingredients. Cut off the ends of the garlic cloves on both sides and, to easily remove the husks from them, press with the blade of a knife. Chop the peeled garlic into thin slices. Then cut off the leaves of the celery and cut the stems into several pieces about eight to nine centimeters long. Fresh dill sprigs can be left whole without cutting, or you can chop them. After preparing all the ingredients, you need to take a pan of the desired size and evenly distribute the garlic cloves over the entire bottom. Mix tomatoes, celery and dill on top of the garlic.

Tomatoes must be placed with their recesses facing up. This is done so that when pouring brine, air can escape from the fruit. All that remains is to prepare the brine. To do this, pour three liters of water into a separate bowl and place over high heat. After boiling, add salt and sugar, stir well, remove from heat and immediately pour into a bowl with tomatoes. Cover with a lid and leave in a warm place for two days.

Then put the pan with tomatoes in the refrigerator for one day. Tomatoes pickled in a saucepan are ready in 3 days and can be eaten.

Pickled tomatoes are tasty, juicy and very appetizing fruits that will help diversify the winter menu (and not only the winter one, because the fermentation time for tomatoes is 2-3 weeks until they are completely ready). To make them, it is recommended to use “brown” or green fruits that have not reached their maturity. Such tomatoes retain their shape and texture, and are imbued with the aroma and taste of spices and herbs.

Salted tomatoes are stored well in a cool place for 10-12 months. They can be eaten with buckwheat porridge, boiled or fried potatoes, couscous, added to winter salads and cold appetizers. Their spicy, spicy taste will help you get real culinary pleasure. By preparing a few jars of pickled tomatoes, you can enjoy them at any time.

Also, pickled tomatoes will look great at a festive banquet (as an appetizer). The amount of chili in the canning recipe can be adjusted depending on taste preferences. If you are preparing pickled fruits for small children, exclude pepper from the ingredients.

Ingredients (per 1 liter):

• tomatoes (500-600 grams);
• chili (10 grams);
• salt (1 tbsp);
• spices for pickling: black currant leaves, cherry leaves, horseradish, dill umbrellas - 1-2 leaves each, a little more dill;
• garlic (2-3 cloves).

How to ferment tomatoes in a jar for the winter

1. Pour currant leaves, cherries, horseradish and dill umbrellas into a dry container.

2. Add crushed chili pieces to the container with spices. For a more piquant taste, we can use peppers with seeds.

3. Add pieces of garlic to the container.

4. Place prepared tomatoes on top of the spices and garlic. We use small-sized fruits (dense, without flaws or damage).

6. Pour cold water (not boiled). We try to cover all the fruits.

7. Cover the tomatoes with a lid and leave them indoors for 70-80 hours. After the fermentation process begins, close the container with a plastic lid and store it in a cool cellar or refrigerator.

After 2-3 weeks, spicy pickled tomatoes are ready to eat.

Bon appetit!