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Salted tomatoes are a classic tomato recipe that continues to grow in popularity. Every year there are more and more recipes for pickling green tomatoes. They are improved, allowing you to turn unripe fruits into a savory mouth-watering snack. And if earlier our grandmothers salted vegetables mainly in barrels, now the choice of containers is much wider. In this article, we will learn how to make pickled green tomatoes in a bucket.
Benefits of using a tomato pickling bucket
Salting tomatoes allows you to reveal the taste of green tomatoes from all sides. The fermentation process takes quite a long time and at each stage the vegetables have their own unique taste. At first, tomatoes look more like lightly salted, and then every day they will open more and more. The result is delicious, spicy and mouth-watering tomatoes. And if you add more hot pepper, you can get a real explosion of taste.
Pickled tomatoes are in many ways inferior to salted ones, as they have a monotonous inexpressive aftertaste. Most often tomatoes are salted using the cold method. This simplifies the cooking process as there is no need to cook anything. The taste of the workpiece does not suffer from this. Tomatoes remain the same juicy and aromatic.
Important! Salting allows you to save more vitamins, because there is no heat treatment at all.
It is very convenient to salt tomatoes in a bucket. In this way, a rather large storage area for the workpieces can be saved. The bucket will hold a lot of tomatoes, so it's enough even for a large family. If the same number of tomatoes are rolled up in jars, then they will take up much more space in your cellar.
Selection of fruits for pickling
Absolutely all varieties of tomatoes are suitable for salting. And it doesn't matter at what stage of maturation they are. The size of the fruit also does not matter, even the smallest cherry tomatoes will do. In this business, you can focus on your own taste and preferences.
Attention! Pickled tomatoes should not have a dry stem inside. This can spoil the taste of the future workpiece.
If you like soft tomatoes, it is better to salt the ripe red fruits. They emit a lot of juice and turn out to be very juicy and tender. And those who prefer hard tomatoes should salt green, unripe fruits. No matter how much they stand, the workpiece will not lose density, and the taste will turn out to be no worse than pickling from red tomatoes.
Both one and the other tomatoes are good. However, in no case do not salt both of them in the same container. You can pickle ripe and green tomatoes. But salting in these cases occurs in different ways. Red fruits pickle faster, while green ones take longer. As a result, vegetables will taste strange and completely different.
Recipe for pickling green tomatoes in a bucket
This recipe involves cold salting of tomatoes. It will take very little time, and, most importantly, it will retain most of the nutrients. Greens and other additives will give green fruits a delicious taste and aroma.
To prepare a snack, you will need the following ingredients:
- green unripe tomatoes - the amount depends on the size of the bucket;
- table salt - two tablespoons per liter of liquid;
- hot peppers - four to six pods of your choice;
- granulated sugar - a large spoon for three kilograms of tomatoes;
- favorite greens (parsley, dill);
- carnation buds;
- black peppercorns and allspice;
- fresh garlic.
And of course, you need to prepare the bucket itself. The container is pre-washed with hot water and soda. Then all prepared vegetables and herbs are washed. Do not pick rotten and damaged fruits for pickling. Leave such tomatoes for adjika.
If you don't know which greens to take, then use the standard set. Usually, dill, bay leaves, parsley and celery are chosen for pickles. It is advisable to take not only young branches of dill, but also the upper umbrellas. Also, many housewives put all kinds of leaves in salted tomatoes. Currants, cherries and horseradish are suitable here. You can put a little bit of everything or choose only your favorite ones.
The greens must be cut into pieces of at least three centimeters in length. At the same time, we do not touch the leaves, we will add them entirely. All green components must be mixed to get a more or less homogeneous mass. This mixture is lined with the bottom of the prepared bucket. Several bay leaves, a couple of dried clove buds, three allspice peas and 10 black peppercorns are thrown there. Hot peppers are cut into small pieces and also added to the rest of the ingredients.
Attention! Hot peppers can be chopped or left intact.
Next, proceed to the preparation of the brine. It is not difficult to calculate the amount of liquid. A ten-liter bucket will need about five liters of ready-made brine. However, it is better to make it larger so that it will probably be enough and not have to finish an additional portion.
To prepare the brine, it is necessary to combine water, salt and granulated sugar in a large container. Everything is thoroughly mixed until the components are completely dissolved. The brine is ready, so you can put all the prepared tomatoes in the bucket and pour over them with liquid.
A wooden circle should be laid on top, some kind of weight should be installed and everything should be covered with a towel. For the first few days, the tomatoes should stand at room temperature. During this time, the active process of tomato fermentation will begin. Then the bucket will need to be moved to a cool room.
Important! Canned tomatoes can be eaten after two weeks.
As we have seen, there is nothing easier than pickling green tomatoes in buckets. It is very convenient and practical. The blanks are enough for a large family, and the container will take up very little space. A great way to process green tomatoes. So we can safely pickle underripe vegetables in a similar way!