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Tomatoes are green slices sharp: how to cook?

Tomatoes are green slices of sharp harvest for the winter is not very difficult. Especially if you are an inveterate summer resident, and you still have a large number of unripe tomatoes.

What to do with such a crop? It is not recommended to eat it in fresh form because it contains a harmful substance such as solanine, which can cause a severe poisoning in a person. Although it is still possible to neutralize it, subjecting it to special culinary processing.

Today there is an incredible amount of all sorts of recipes, using which you can quickly and easily make tomatoes green slices sharp. In this article, we decided to introduce you in several ways. How to use them, it's up to you.

Selection and preparation of the main ingredient (green tomato)

Before making salted green tomatoes for the winter, they should be properly selected. For such a preparation, you need to purchase medium-sized tomatoes of the most light color. If you use small and dark vegetables, they can easily be poisoned.

After the tomatoes are purchased, they need to be washed and put in a deep basin. In the future, vegetables need to be filled with cold water, in which it is necessary to dissolve the small table salt beforehand. Change this fluid is desirable every half hour about 4-5 times. This treatment will allow you to partially get rid of harmful solanine.

Marinated green tomatoes: recipe for a step-by-step cooking of home-made snacks

After processing of unripe tomatoes, you can safely proceed to their pickling. To do this you will need:

  • Tomatoes are green (you can take a variety of "cream") - about 1200 g;
  • Onion bitter - 6 heads;
  • Parsley green - 2 large bundles;
  • Garlic teeth - about 10 pieces;
  • Refined vegetable oil - about 4 large spoons;
  • Water filtered clean - 1 liter;
  • Sand-sugar small - 2 large spoons;
  • Salt is not large - 1 spoon is large;
  • Vinegar dining room 9% - about 2 tablespoons large.

Processing of ingredients

Appetizer of green tomatoes is an excellent solution for a family feast. To cook it, you should rinse fresh parsley, and then chop it finely. Next, you need to clean the chives and rub them on a small grater. As for unripe tomatoes, they need to be freed from the stalk and cut into 4 slices. Also, you should clean the bitter bulbs and cut into thick half rings.

Preparation of aromatic marinade

Before you salt the green tomatoes, you should definitely make a hot marinade. To do this, clean filtered water must be boiled over a rapid fire, and then add to it a medium-sized sugar and fine salt. Mixing the ingredients with a large spoon, you should achieve their complete dissolution. Before turning off the plate, it is necessary to add a couple of large spoons of vinegar to the brine .

The formation of snacks and the sunset of glass jars

Tomatoes with green slices should be harvested in liter or 2-liter cans. And the containers must be sterilized beforehand. Further on their bottom it is necessary to lay out fresh parsley and half-rings of onions. After that, all the previously cut tomatoes should be densely placed in the jars. In the end, they should be covered with grated garlic cloves and pour hot marinade.

In such a composition, all tanks are required to be rolled up and immediately turned over. After cooling the cans, tomatoes with green lobules should be kept in a cold room for no more than six months. You can consume them only after 5-6 weeks. During this time the tomatoes will be soaked with marinade, they will become softer and tasty.

Making Armenian Green Tomatoes

This snack is very spicy. It is done quite easily, and is eaten surprisingly quickly. To make it, we need:

  • Small green tomatoes - about 1.5 kg;
  • Common salt - 3 large spoons;
  • Carnation fragrant - 5-6 buds;
  • Thyme, tarragon - apply at discretion;
  • Cloves of garlic - about 8 pcs .;
  • Fresh dill - a large bunch;
  • Water filtered clean - about 3-4 liters;
  • Horseradish leaves - apply at discretion;
  • Granulated sugar - add as desired.

We make piquant brine in Armenian (cold way)

The hot way of pickling green tomatoes we reviewed above. However, there is another option for making this marinade. It is made with the help of a cold brine. Of course, such a snack can not be stored until the deep winter. It should be used immediately or left in the refrigerator for no more than 2-3 weeks.

So, before you salt the green tomatoes in Armenian, you must prepare a cold marinade beforehand. To do this, you need to pour clean filtered water into a large saucepan, and then boil it over a large fire. Further in the liquid should be put aromatic cloves, granulated sugar, thyme, table salt and tarragon. After mixing the components, they should be boiled for about 10 minutes. After this time, the pan needs to be removed from the plate and completely cooled in cold air or at room temperature.

Preparing Components

While the marinade is cooling down, you can start cooking vegetables. To do this, you need to thoroughly wash all the tomatoes, and then soak them in salt water (see above). After the tomatoes are processed, it is necessary to start grinding them. Small tomatoes can be divided in half, and large ones - cut into slices.

It is also necessary to clean the chives in advance and chop them into thin plates. As for the root of horseradish and fresh dill, they should be simply rinsed and roughly ripped.

The process of forming a home snack

The cold pickling of green tomatoes differs from hot tomatoes in that it is used only if it is required to quickly make a delicious snack that will be usable in a few days.

After the main ingredients and marinade are cooked, green tomatoes should be spread over the cans. Also in the tank you need to put horseradish leaves and fresh dill. At the end, vegetables should be filled with a cold marinade and closed with plastic covers. If desired, you can place a load on tomatoes. But for this they need to spread not in the banks, but in some kind of pelvis.

Filling the containers with vegetables and pickles, they should be kept warm for about two days, and then cleaned in the refrigerator and insist for the same amount of time. After tomatoes absorb the aromas of marinade, they can be safely eaten.

Classical pickling of green tomatoes at home

Marinated green tomatoes, the recipe of which we are considering, are very delicious and aromatic. This method is very popular among those who can not do without a delicious homemade snack.

So, the classic recipe for pickling unripe tomatoes includes the following ingredients:

  • Tomatoes are green - about 1 kg;
  • Pepper spicy - ¼ pod;
  • Laurel - a few petals;
  • Pepper in peas - 8 pcs .;
  • Cloves garlic - take on the number of tomatoes;
  • Fresh greens any - use at discretion;
  • Boiling water - ½ liter;
  • Salt is small - about 30 g;
  • Granulated sugar not large - 20-30 g;
  • Table vinegar - apply at your discretion (about 3 large spoons).

Preparation of products

Before salting green tomatoes in a classic way, they need to be washed and cut in half. After that, you need to sterilize the glass jars, lay on their bottom a laurel, chilli, pepper in peas, as well as fresh peeled garlic, cut into plastics, any fresh herbs. Further on top of the listed ingredients should be tightly placed half tomatoes. In the end, they must be filled with fine salt and small granulated sugar.

We marinate a classic snack

After the jars have been filled, it is required to boil ordinary drinking water in a separate pan and immediately pour it over glass containers. Having insisted in this position vegetables for a few minutes, they should be drained of all the brine in the same container. The marinade should be boiled again. Adding a few small spoons of table vinegar to it, it needs to be poured over cans with vegetables.

After all the described actions, the container must be immediately sealed, turned over, wrapped in a warm quilt and allowed to cool gradually. Approximately one and a half days pickled tomatoes can be safely put in a cellar or cellar. Keep them in this state is allowed until late spring (about six months), but eat only after 5-6 weeks, when the green tomatoes are completely saturated with the aromas of the marinade.

How and with what use?

Green salted tomatoes are usually served as a tasty and fragrant snack for family members. They must be put in a deep bowl and pour brine. It is desirable to present such a home preparation to the table with hot dishes (first or second) or strong alcoholic beverages.

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