Tomato blanks are a classic version of winter preservation, so every housewife probably knows more than one recipe for creating goodies based on these vegetables. In this article, the most simple and at the same time interesting methods of pickling and pickling brown tomatoes without sterilization are presented to your attention, and which one to give preference to - you decide after a thorough study of all the features of each.
Selection and preparation of ingredients
Tasty tomatoes for winter harvesting must be ripe enough, without signs of decay or mechanical damage. Moreover, depending on the specific recipe, it can be either fully ripened tomatoes or slightly ripened specimens, which certainly will not turn into slurry after preservation.
The greens used must always be well ripened and peeled. It is also desirable that during the growth process the crops are not sprayed with chemicals. As an acceptable alternative, ready-made blanks of packaged greens from the store can be used, which often combine dill, parsley and other plants useful in preserving.
Important! 3green tomatoes are not suitable for fresh consumption, as they contain the toxic substance solanine. However, if for some reason the crop had to be harvested earlier, the ripped fruits can be pickled and closed in jars, since during culinary processing, all harmful components are destroyed.
The best recipes for pickled brown tomatoes
Brown tomatoes are equally well suited for almost any option for creating blanks, so they can be pickled, fermented and not even think about the need for further sterilization of cans. Each hostess chooses the method of creating the blank individually, but in any case, it is worth considering the following options.
Pickled
2.5 L 1 hour / 5 days
Nutritional value per 100 g:
Sort and peel all the vegetables well, wash and chop the parsley.
Pour the greens into a separate bowl and add garlic, sweet and hot peppers chopped on a blender to it.
Gently mix the resulting mixture, add 1 tbsp. l salt and sugar.
Take the tomatoes, rinse them well under running water and cut each approximately in the middle, not finishing the knife to the end.
In the resulting slit, place the cooked mixture of garlic, pepper and parsley, and then carefully fold the fruits into the prepared clean pan.
Ready brine (prepared from the remaining water, salt and sugar) pour the folded tomatoes and cover with an inverted plate, on the bottom of which you need to put oppression in the future.
In this form, tomatoes should stand for at least 5 days, after which they are completely ready for use.
Sort and peel all the vegetables well, wash and chop the parsley.
Pour the greens into a separate bowl and add garlic, sweet and hot peppers chopped on a blender to it.
Gently mix the resulting mixture, add 1 tbsp. l salt and sugar.
Take the tomatoes, rinse them well under running water and cut each approximately in the middle, not finishing the knife to the end.
In the resulting slit, place the cooked mixture of garlic, pepper and parsley, and then carefully fold the fruits into the prepared clean pan.
Ready brine (prepared from the remaining water, salt and sugar) pour the folded tomatoes and cover with an inverted plate, on the bottom of which you need to put oppression in the future.
In this form, tomatoes should stand for at least 5 days, after which they are completely ready for use.Video recipe
Fermented Video Recipe: Fermented
Cold salting of brown (and green) tomatoes
2.5 l30 minutes
black pepper peas
10-12 peas
mustard (powder)
1 tsp
Nutritional value per 100 g:
Take a pickling bowl (you can enamel saucepan, the size of which will correspond to the number of prepared tomatoes) and lay on the bottom half of the prepared number of horseradish leaves, dill umbrellas, garlic, pepper (peas), bay leaves.
On top of the greens, lay the tomatoes, previously pierced at the base with a fork.
On top of vegetables, place the remaining herbs with spices (horseradish, dill and garlic with pepper).
Pour a liter of water into a separate saucepan, dissolve 1 tbsp. salt, the same amount of sugar and 1 tsp of mustard, mixing everything thoroughly.
Pour tomatoes with ready cold brine so that the vegetables are completely covered with liquid.
Cover the fruits with gauze, previously folded in several layers and place on top an upturned saucer, on top of which you can install oppression.
Close the container with the lid and leave it in a dark and cool place for 1.5–2 weeks. After the specified time, the workpiece will be ready for use.
Take a pickling bowl (you can enamel saucepan, the size of which will correspond to the number of prepared tomatoes) and lay on the bottom half of the prepared number of horseradish leaves, dill umbrellas, garlic, pepper (peas), bay leaves.
On top of the greens, lay the tomatoes, previously pierced at the base with a fork.
On top of vegetables, place the remaining herbs with spices (horseradish, dill and garlic with pepper).
Pour a liter of water into a separate saucepan, dissolve 1 tbsp. salt, the same amount of sugar and 1 tsp of mustard, mixing everything thoroughly.
Pour tomatoes with ready cold brine so that the vegetables are completely covered with liquid.
Cover the fruits with gauze, previously folded in several layers and place on top an upturned saucer, on top of which you can install oppression.
Close the container with the lid and leave it in a dark and cool place for 1.5–2 weeks. After the specified time, the workpiece will be ready for use.Video recipe
Cold salted brown (and green) tomato
Important! Ready salting may occur earlier, so in order not to overexpose the fruits in the brine, after a week you can begin to try the workpiece.
Brown and Green Tomato Salad
2.5 kg 30–40 minutes
black pepper (peas)
10 pieces.
Nutritional value per 100 g:
Wash and peel seeds from seeds, cut clean tomatoes into 4 parts, cutting out the place where the fruit is attached to the bush (large specimens can be cut into 6–8 parts).
Cut peeled bell pepper into medium-sized strips up to 2 cm thick.
Chop the onion on a special grater so that the result is rings 2–5 mm thick each.
Cut the carrots into strips or cubes, rub the parsley root.
Wash and chop the parsley.
In a deep container, mix all the prepared ingredients and salt them, pouring 50 g of salt to the vegetables.
Pour vinegar into the vegetable mixture and mix well again, to evenly distribute the liquid throughout the salad.
Pour the vegetable oil into the pan, heat it to 100 degrees, and then cool a little more. Sterilize prepared washed cans and lids for them.
Lay on them buds of cloves (1 pc. In a 0.5-liter jar), pepper (black and bitter for several peas) and 1 bay leaf. Pour warmed sunflower oil into the containers so that each jar contains the same amount.
Arrange the salad tightly in jars and, covering with lids, put in a pan with water for further sterilization (the bottom of the container must be covered with a towel or gauze folded in several layers). The sterilization time for 0.5-liter cans is 40-50 minutes.
After the specified time, remove the workpieces from the pan and tightly close the lids (you can roll up), turn on a towel upside down. In this position, they should be until completely cooled, after which it will be possible to remove them at a permanent place of storage.
Wash and peel seeds from seeds, cut clean tomatoes into 4 parts, cutting out the place where the fruit is attached to the bush (large specimens can be cut into 6–8 parts).
Cut peeled bell pepper into medium-sized strips up to 2 cm thick.
Chop the onion on a special grater so that the result is rings 2–5 mm thick each.
Cut the carrots into strips or cubes, rub the parsley root.
Wash and chop the parsley.
In a deep container, mix all the prepared ingredients and salt them, pouring 50 g of salt to the vegetables.
Pour vinegar into the vegetable mixture and mix well again, to evenly distribute the liquid throughout the salad.
Pour the vegetable oil into the pan, heat it to 100 degrees, and then cool a little more. Sterilize prepared washed cans and lids for them.
Lay on them buds of cloves (1 pc. In a 0.5-liter jar), pepper (black and bitter for several peas) and 1 bay leaf. Pour warmed sunflower oil into the containers so that each jar contains the same amount.
Arrange the salad tightly in jars and, covering with lids, put in a pan with water for further sterilization (the bottom of the container must be covered with a towel or gauze folded in several layers). The sterilization time for 0.5-liter cans is 40-50 minutes.
After the specified time, remove the workpieces from the pan and tightly close the lids (you can roll up), turn on a towel upside down. In this position, they should be until completely cooled, after which it will be possible to remove them at a permanent place of storage.Video recipe
Brown and Green Tomato Salad
Features of storage of blanks
Sour and pickled tomatoes should be stored in cool rooms, with temperature indicators not higher than + 7 ° C and not lower than + 1 ° C. In a private house, a cellar is perfect for these purposes, but it is better for residents of apartments to use a refrigerator or a balcony, but only on condition that even in winter the temperature inside does not fall below the recommended values.
Did you know? The largest officially registered tomato fruit in history grew in the garden of a Minnesota resident Dan McCoy and weighed 3.8 kg.
Inspect your workpieces regularly. If after some time a cloudy siege appears in the banks, open them, carefully drain the brine into a clean container, and rinse the tomatoes themselves (along with the rest of the ingredients) under a stream of clean water. Boil the drained brine over low heat, put the cans again in the cans and pour them. Close the lids tightly and leave the tomatoes to infuse. Typically, such a workpiece withstands temperature extremes up to + 18 ° C.
Pickled and pickled brown (or green) tomatoes are an excellent option for those who are tired of the uniform recipes and want to cook something new without spending a lot of time and effort on it. Any of the above recipes will guarantee a tasty preparation, so you should try each of them.
