Tomato is one of the most common vegetables in the world, of which there are many varieties. But there is one special tomato - green, which is suitable only for preservation or salting. The reasons for this and the tricks in the preparation will be considered in this article.

Eating Green Tomatoes

In their raw form, green tomatoes are practically not consumed, because in their taste there is a characteristic bitterness. The thing is that it contains a large amount of solanine (a specific toxin). But to achieve a pleasant taste is easy with the help of special cooking.

Benefit

• Despite the presence of solanine, a green tomato contains a large amount of vitamins, minerals and minerals that are beneficial to the whole body, namely:
• favorably affect the cardiovascular system;
• improve metabolism;
• They are an excellent prevention of cancer;
• perfectly protect DNA from the introduction of destructive factors;
• contain the hormone "happiness" (serotonin), which positively affects the nervous system.

Harm and contraindications

Like most products, green tomato has a number of harmful properties (contains a large number of allergens), which can negatively affect a certain group of consumers.

• So, contraindications to the use of green tomato:
• the presence of a tendency to allergic reactions to products;
• problems with the cardiovascular system;
• kidney problems
• pregnancy and lactation;
• diseases of the musculoskeletal system.

It is also important to know that combining green tomatoes with meat, fish, bread and eggs in one meal is strictly contraindicated. A minimum of 2.5 hours should elapse between taking the listed foods and tomatoes.

Important! The use of such a toxic product should be very careful, and the number of tomatoes eaten at a time should not exceed 3-5.

How to pickle instant green tomatoes

Today, there are a lot of recipes, according to which you can cook spicy, tasty green tomatoes, they can be served right away, or rolled up in the winter.

Simple recipe

The easiest and fastest way to prepare green tomatoes for the winter is a regular sunset using vinegar.

Essential Ingredients:

• Tomatoes
• water;
• 70% vinegar;
• salt;
• sugar;
• branches of dill;
• garlic;
• peppercorns;
• bow;
• other spices to taste.

Pickled green tomatoes: video

So, all the ingredients are ready, proceed to cooking:

1. Rinse the tomatoes well, prepare cans and lids to prepare (disinfect).
2. To prepare the solution, it is necessary to boil water, add salt and sugar to it (2 tablespoons per 2 liters of water).
3. At the bottom of the jar, put horseradish, garlic, put a few tomatoes, add dill, onion. Put the remaining tomatoes, cover them with horseradish, sprinkle with peas.
4. Pour jars with the contents of the hot solution and leave under the lid (do not roll) for 20 minutes.
5. After the time has passed, it is necessary to carefully pour the marinade back into the pan and boil again.
6. Re-fill the solution, add 1 tablespoon of vinegar to each jar and roll up with sterile lids.
7. Turn over the cans and put in a blanket in a secluded place for the night.

Salted without vinegar

Cooking salted vegetables is a very simple task, even for a novice cook, and the result is excellent, because it is extremely difficult to make a mistake in this process.

Essential Ingredients:

• green tomatoes;
• salt (50 g per 1 kg of vegetables);
• peppercorns;
• Bay leaf;
• dill.

Step-by-step instruction:

1. Rinse the tomatoes thoroughly and prepare the container for pickling.
2. Put the vegetables in a bowl for salting, pour all the spices and seasonings on top.
3. Pour cool water so that all products are completely immersed.
4. Leave in a dark cool place for 2-3 days.

Did you know? Few people know, but the tomato vegetable familiar to us has long been considered very poisonous and grown exclusively for decorative purposes.

Stuffed

Stuffed green vegetables are the most common serving option not only in Russia and Ukraine, but also in Caucasian countries.

Ingredients for cooking stuffed spicy tomatoes:

• tomatoes (3 kg);
• water (2 l);
• salt (per 1 liter of water - 2 tablespoons);
• parsley (2 bunches);
• dill;
• red chili pepper (to taste);
• onions (2 pcs. medium size);
• carrots (1-2 pieces);
• garlic (2 heads).

Step by step instructions for cooking:

1. Wash the vegetables well, wipe dry, make 1 or 2 cuts crosswise (depending on size), without cutting to the end.
2. Cut the onion into half rings, grate the carrots on a coarse grater. Garlic and parsley are finely chopped. Mix all ingredients and salt, mix again.
3. Gently fill the main ingredient with the finished mass.
4. Put the prepared tomatoes in jars, add dill umbrellas and pour hot water and salt.
5. Roll up and leave for a couple of days in the room (not in direct sunlight), then hide in a dark secluded place.

With onion

To prepare a salad for the winter from green tomatoes with onions, the following products are needed:

• tomatoes (2-3 kg);
• onions (1-2 pieces);
• carrots (1 piece);
• butter;
• sugar (0.5 tablespoon);
• salt (1-2 tablespoons);
• half a tablespoon of vinegar (70%);
• peppercorns;
• bay leaf and other spices to taste.

Step by step recipe:

1. Prepare vegetables (wash, cut, salt) and leave for several hours.
2. After that, add sugar and simmer in a saucepan over low heat (0.5 hours).
3. A few minutes before cooking, add vinegar and the necessary spices.
4. In a prepared jar, put the salad and roll up with sterile lids.
5. Turn over and store as well as other preservation.

With bell pepper

Essential Ingredients:

• main ingredient (2-3 kg);
• 1 kg of bell pepper;
• onions (1-2 pieces);
• carrots (1 piece);
• butter;
• sugar (0.5 tablespoon);
• salt (1-2 tablespoons);
• peppercorns;
• bay leaf and other spices to taste.

Step by step recipe:

1. Prepare vegetables (wash, cut, salt) and mix thoroughly.
2. Add sugar, bring to a boil and cook over low heat (up to 0.5 hours).
3. In a prepared jar, put the salad and roll up with sterile lids.
4. Turn over and store as well as other preservation.

Sharp

Ingredients for making hot green tomatoes:

• main product;
• parsley;
• dill;
• garlic (1.2 heads per 1 kg);
• chili pepper (to taste);
• salt (50 g per 1 kg);
• sugar (30 g per 1 kg);
• vinegar (50 ml per 1 kg).

Step by step recipe:

1. Wash the vegetables well, wipe dry, make 1 or 2 cuts crosswise (depending on size), without cutting to the end.
2. Grind herbs and garlic, add pepper.
3. Gently fill the main ingredient with the finished mass.
4. Put the prepared tomatoes in jars, pour hot water with salt and sugar. Add vinegar at the end.
5. Store as well as other preservation.

Sweet

The most unusual cooking recipe. The main secret is that instead of the usual salt for salt, you must use sugar. Ingredients:

• green tomatoes;
• blackcurrant leaves;
• allspice;
• cinnamon to taste;
• tomato paste;
• sugar (1 kg of sugar per 1 kg of tomatoes);
• salt (1 tablespoon per 1 kg of tomatoes).

Step by step recipe:

1. At the bottom of the prepared container, it is necessary to densely lay the leaves of black currant, top with cinnamon and pepper, then tomatoes. Sprinkle generously with sugar.
2. Put another layer of currant leaves on top, pour tomato paste, pour the rest of the sugar.
3. Above it is necessary to put oppression to get the liquid and completely soak the vegetables.
4. Tomatoes will be ready in 1-2 days.

Useful cooking tips

Harvesting preservation for the winter has its own subtleties, which must be taken into account.Useful tips for cooking green tomato dishes:

• the addition of sugar is of great importance, since it allows you to balance the acidity of the finished dish;
• before harvesting, do not store tomatoes in the refrigerator, because in the cold they lose their flavor;
• if you hold the tomatoes on the windowsill before harvesting, they will become softer and make the dish more juicy and saturated;
• vegetables should be selected moderately ripe, as overripe tomatoes are not suitable for conservation;
• for greater benefit, it is worth using iodized salt, as it will help to obtain iodine necessary for the body without additional additives.

So, today there are a huge number of simple and complex options for cooking green tomatoes: both for preservation for the winter, and for immediate serving. However, green tomatoes are a very insidious product, and even after any processing, it is better to use them in moderation.