How to make quick pickled green tomatoes

Save pickled green tomatoes for the winter!

Unfortunately, few can appreciate quick pickled green tomatoes, and some have never tried them at all. And there are many recipes — pickling, canning, salting, jam, and each method has its own characteristics. The only thing that remains unchanged is the incredible taste of the pickles.

The busy modern housewife has her own way of pickling green tomatoes that don’t take long. You can always add spices at your discretion. Green tomatoes perfectly absorb their smell and taste. The more you add herbs, the richer the flavor of your pickles will be.

Cold way of pickling green tomatoes

Some call them refrigerated pickled green tomatoes. No matter what you call them, you get crispy, salty, hot seasonings much better than store-bought ones. These homemade quick pickled green tomatoes are a great addition to burgers, sandwiches, and more where you would use regular pickles.

The salad can be canned in jars and stored all winter. I am sure that such preservation will not stay in your refrigerator for a long time.

Of the ingredients, we need:

• 1 kg of tomatoes
• 4 cloves of garlic
• 3 bell peppers
• 50 ml of vinegar 9%
• 50 ml of vegetable oil
• tablespoon of salt
• 50 g of sugar
• red pepper if desired
• herbs to taste

* Quick pickled green tomatoes, a cool cellar is also suitable for storage, but the room should not be freezing temperatures, and direct sunlight should not fall. A refrigerator is also ideal for the storage of pickled green tomatoes.

We will start cooking with a green pickle: first, the greens need to be washed to rinse and cut them. The tomatoes should be washed well and cut into wedges, and the bell pepper must be washed, cut into strips. The garlic must be peeled and finely chopped; you can use a garlic crushing device.

Next, all prepared quick pickled green tomatoes ingredients must be mixed in one bowl, pour over with vegetable oil, table vinegar, add salt and sugar. Mix everything, put the salad in jars, and close with plastic lids. After eight hours, you can try what kind of harvesting of green tomatoes turned out. This salad marinates quickly.

* For a large amount of juice, I recommend leaving the mixture in a bowl, cover with a plate, and place a jar of water. Leave to marinate for 8 hours. This will marinate the tomatoes evenly, and you will get more juice.

Are quick pickled green tomatoes with vegetables

Be sure to cook stuffed green tomatoes: this appetizer will amaze your loved ones and guests with an exciting, spicy taste. And thanks to the abundance of vegetables, it is also beneficial: the vitamins in it are preserved as fully as possible since the ingredients to heat treatment. Another obvious plus of the snack is that we cook it without adding vinegar.

Stuffed quick pickled green tomatoes and fermented, acquiring a pleasant sourness. In general, it’s definitely worth a try! Moreover, stuffed green tomatoes in winter can do you another favor: ideally complement a festive New Year’s or Christmas table.

Ingredients:

• Large carrots — 2 pcs.
• Onion — 1 pc.
• Hot pepper — 1 pc.
• Garlic — 1 head
• Parsley — 250 g
• Celery stalks — 300 g
• Tomatoes (green or brown) — 4 kg
• Drinking water — 3 l.
• Salt — 6 tbsp. l.

Cooking method:

• Prepare the ingredients for stuffing green tomatoes. First, peel the carrots and onions. Wash the carrots and grate on a coarse grater, cut the onion into thin half-rings.

•  Wash hot peppers and cut them into thin rings. If you prefer a more intense flavor, the seeds can be left. Peel the garlic, crush the cloves with the flat side of a knife and chop finely.
•  Wash parsley and celery for stuffing tomatoes, dry well with a paper towel and chop finely. Stir all prepared vegetables and salt a little.
•  Wash the green tomatoes, make a deep cut in each and place the cooked vegetable filling. Place tightly in a saucepan or other suitable container.

For the brine, boil water and salt. Pour over stuffed tomatoes. Leave at room temperature for 2-3 days. The tomatoes should turn darker and softer. Store in a cool place.

* Stuffed quick pickled green tomatoes can store prepared according to this recipe all winter. The main thing is to keep them in a cool, dry place. Tight closure of the lid is not necessary. If you want more reliability, send a jar to the refrigerator.

** For stuffing green tomatoes, try to choose the big tomatoes: this will be more convenient for you in the cooking process, and the result will be much better!