Tomatoes, green-yellow, in marinade filling

[canned and "barrel"]

Tomatoes, green-yellow, in marinade filling

Category: Blanks

Kitchen: Russian

Ingredients
Tomatoes green, yellow, pink	3 liter jar
The water is clean	1.5 liters
Rock salt, coarse gray	2 tbsp. l. with a slide
White sugar	200 grams
Simple vinegar (apple cider)	80-90 ml.
Spice	bay leaf, peas, fresh horseradish (dry), fresh chili (dry)
Greens	sweet peppers, onions, fresh carrots, fresh garlic, dill, umbrellas and stem

Cooking method

• Now, I don't like green tomatoes in any form, including salted with herbs, I don’t like them! The very taste of green tomatoes, with bitterness, with a herbal taste, is irritating.
• And so, I go to the market. And there, a whole box of these very unripe tomatoes, and stands in a conspicuous place, hits right in the eyes with the look of gorgeous tomatoes - whatever you want: greenish, yellow, and pink are there, and everything is as on selection! Round, neat, firm flesh! How they prepared for the exhibition of "achievements of the national economy"!
• Of course I did! And already at home I began to figure out what to do with them, how to salt them?
• I chose two options: canned and "barrel".
• For a long time I searched for a suitable recipe from my notes and on the forum, where there would be a suitable ratio of water, salt, sugar, vinegar for me.
• As a result (which year), by trial and error, I stopped at this recipe, and I liked it - everything turned out to be normal, the tomatoes turned out to be very tasty!
• Barrel version.
• The name is purely arbitrary, and implies that pickling tomatoes will be in a pan, and storage will also be in a pan, in the cold, and without sterilization.
• Wash tomatoes, peel, put in a bowl.
• 
• Cut the top of the tomatoes with a "lid" and cut the flesh inside the tomato with a cross.
• 
• Make a vegetable filling. Cut thinly on a grater berner, sweet pepper, onion. Cut the carrots into very thin strips. Fold in a bowl, add fresh horseradish strips, fresh chili peppers in rings, garlic slices - mix the mass.
• 
• 
• 
• For cutting vegetables, I used such inserts for a Berner grater
• 
• It is better to take a narrow and high pan, it will be more convenient to drain the marinade.
• At the bottom of the pan, put dill with umbrellas and stalks (stems), lavrushka.
• 
• Now we stuff the tomatoes: put the vegetable filling under the lid, close the lid.
• 
• We put tomatoes in a saucepan in even neat rows. I put very small green or red tomatoes in the voids between the tomatoes, so that the place does not go to waste, and the tomatoes stand steadily, the filling does not fall out.
• 
• Sleep the rows of tomato with a small amount of peppercorns and lavrushka (several leaves), branches of dill umbrellas. It is advisable to make the top layer with dill, cover the tomatoes.
• 
• Preparing the marinade filling. I pour clean water into a saucepan, add salt, sugar, bring to a boil, and pour tomatoes in a saucepan with boiling brine so that the brine completely covers the tomatoes. To do this, you can simply put a circle plate on top. I leave the tomatoes for a day or two.
• 
• For a day or two, the tomatoes will have time to salt a little from the hot pickle brine.
• 
• And you can clean tomatoes for salting and storage in a cold place.
• 
• 
• The tomatoes will be ready quickly as I poured the boiling marinade over them.
• I put the tomatoes in the refrigerator, and they stand there under the lid. I covered the top of the tomatoes with vinegar gauze - just in case.
• 
• 
• 
• Option "can"
• I still have very large and large tomatoes, with a beautiful dense pulp inside. And what to do with them, whole tomatoes do not want to go into a jar!
• I cut the tomatoes in half and put them tightly in jars, alternating with horseradish, sweet pepper, chili, garlic. On the bottom and on top, I put dill with umbrellas and stems, lavrushka and peppercorns - a little bit of everything.
• I prepared the marinade the same as for the pan version, poured the tomatoes with boiling marinade twice.
• Now they stand in jars in the refrigerator, ripen. Feel great!
• A gift to a son-in-law is ripening! We will exchange tomatoes, he loves very green tomatoes, he salted them with large pans. Let's see what he has to say to the taste of my tomatoes ...
• 
• 
• ====================================
• This year I canned ready-made pickled tomatoes.
• After two days of salting, I spread the tomatoes in liter jars, poured them with strained boiled marinade.
• Sterilized cans 10 minutes from the beginning of the boil.
• 
• 
• We put jars of vegetables to sterilize in a way convenient for you. I prefer to steam sterilize
• I sterilize the cans as described here My "cannery" - making life easier when canning at home
• In order not to burn your hands during sterilization and to work calmly with hot cans, I recommend using special gloves Mittens, gloves for hot canning
• The sterilization time for 0.5 liter cans is approximately 5-7 minutes (0.7 and 1.0 liter cans for 10 minutes) after boiling water in the pot in which sterilization is performed.
• Remove the finished jars after sterilization, tighten the lids tightly, and put on the lids until they cool completely.
• After the cans have cooled, I turn the cans over as expected, with the lids facing up and put them on the sidelines for temporary storage, and observe them for about a couple of weeks, and periodically check the lids in order to track the defects and swollen lids in time.
• After such control, you can put the jars for storage in the pantry or in the closet.
• ================================
• Since pink-green tomatoes are the last to appear, when all the greens have already been picked and picked, there may be a problem with pickled greens. This is a mixture of stems, dill leaves, currants, cherries, horseradish.
• Therefore, in the summer, I prepare such a mixture from the dryer. And when the need arises, I use dried marinade mixture for conservation.

• Greens, horseradish, garlic for conservation, dried (Admin)

Note

For me, this ratio of water-salt-sugar-vinegar tasted perfect!
Just in moderation! And the fact that the salting was the method of pouring the marinade over again was also very great! And, given that green tomatoes have their autumn acidity, then the marinade goes well with them.
No wonder I tried many options!

I give the calculation of the ingredients for a 3-liter jar (how many tomatoes will fit), and 1.5 liters of water that this jar of tomatoes can hold. So it is more convenient to count the amount of water-salt-sugar-vinegar, it doesn't matter if it will be one can of 3 liters, or several cans with a total volume of 3 liters. In any case, it is convenient to calculate for 1.5 liters of liquid.
Bon appetit, everyone!

What yummyaaaaa !!!! But I can't do this yet,: girl_cray: I will lick my lips
Maybe I'll do a little thing

What a delicious photo (y) It is a pity that I have run out of tomatoes: girl_pardon: Bookmark the recipe. It will come in handy.

[Girls]

Girls, to your health!
There are never too many tomatoes, there are always few of them!

[Tatyana]

Tatyana, thanks for the recipe! : girl_claping: To the piggy bank !!! The marinade is super!

There are never too many tomatoes

That's for sure! I planted 200 roots - nothing is left, there is only a bowl of green!

[Lena]

Lena, to your health! Hope you like the tomatoes

[Tatyana]

Tatyana, thanks for the recipe, I will try according to your method, there are about 5 kg of tomatoes of different ripeness, I really want salty ones with filling, your photos are so delicious, with boiled potatoes, that's it! Thank you for the inspiration!

[Alla]

Alla, try it! The marinade is very tasty, only in moderation and for autumn tomatoes of different ripeness, which are already sour in taste - the marinade will be just right
And five kg.this is not a lot, they will quickly prepare and quickly agree with the whole family

[Tatyana]

Tatyana, tell me. What does vinegar mean? Plain gauze dipped in vinegar? Or what other secret is there?

Yes, Angelina - gauze soaked in vinegar, put a tomato on top to stop mold

Delicious tomatoes. I will definitely do it again.

[Oksana]

Oksana, to your health!
What are tomatoes and ... what are delicious
Yes, they are worth it!

[Oksana]

Oksana, to your health!
What are tomatoes ... what are delicious
Yes, they are worth it!

Thanks for the recipe and ideas.

[celfh Tanyusha]

celfh Tanyusha, you haven't tasted them yet This is the best I've ever tasted of marinades for green-brown tomatoes
Well, if my son-in-law boasts that no one salts his green tomatoes better, and all winter dragged my tomatoes and praised ... this says a lot
And I'm so happy ...

And why did I climb here
In queue...

You say that correctly, in the queue I will also wait for such tomatoes, I also have them in line

We are waiting

Added Thursday, 18 Aug 2016 6:15 PM

These are my favorites. I overeat))) also hang out in a saucepan)

Admin, thanks a lot for the recipe. The tomatoes turned out great, just the way we love. I tried it in 1.5 cans, snapped it up instantly, no longer, now I put it on 3 liters. I did it strictly according to the recipe, I also thought that there was too much sugar, but no, just as much as needed.

[Marisha]

Oh, Marisha - I already picked up saliva, looking at my own photo. Very tasty!

You can safely do more while there are tomatoes, they stood very well for me for the New Year

Marina, to your health!

This year I canned ready-made salted tomatoes

After two days of salting, I spread the tomatoes in liter jars, filled them with strained boiled marinade.
Sterilized cans 10 minutes from the beginning of the boil

[Tanyusha,]

Tanyusha, several types of blanks from green and brown tomatoes were made earlier. I love variety, therefore, several liter cans or 1-2 three-liter cans. And in days the last cream was collected and today I made two three-liter cans, one liter (chopped). Thanks for the recipe, I'm sure it will be delicious!

[Lena]

Lena, to your health! It will definitely be delicious, the recipe has been tested many times
The marinade is excellent in taste Can stand for a long time in the cold

I don't have a cold, so this year I rolled them into jars - they are!

Today, for me, these are the most delicious tomatoes, and I like red summer preparations more
Especially when the tomatoes stand, ripen for a while.



Left - jars with rolled tomatoes under the lids
On the right - open jars, just stand in the refrigerator for daily meals.

I read Tatyana about your tomatoes, and the photos are just artistic, ... now it's winter, I'm thinking whether it's worth trying from the store, I made it from store cherry according to your recipe, everyone was delighted, they praised it, but from the large ones it will turn out. .. I think here ..

[Irisha]

Irishathanks for the praise

I tried to make such tomatoes in the winter - it does not roll. Tomatoes are greenhouse, and after fermentation they turn sour and taste different Try, maybe you will like it "for pampering"

But in the fall, harvest these tomatoes in tons, it's very tasty, they are well stored in jars, eat everything before spring

Oh, thanks Tanyusha for the details - I will know, and then I will make cherry-they, of course, at this time of the year from the greenhouse, but with your recipe, this is where they lie in portioned white spoons-just super duper delicious ... for the New Year were visiting friends and I brought them these tomatoes - the hostess sharpened them all like seeds and I showed her your recipe, she fell in love !!!!