The best methods for cold pickling green tomatoes in a bucket

Pickling green tomatoes in a bucket is a way to preserve as many useful vitamins and microelements as possible in vegetables. Green tomatoes have a pleasant crunch and a juicy taste. The appetizer will be an excellent addition to any dish, be it meat, boiled potatoes or a vegetable side dish. Let's take a closer look at what it means to cold-pickle green tomatoes in a bucket and find out the most popular culinary recipes.

Why in a bucket

During the process of pickling in a bucket, all the fruits acquire a different taste - some are completely saturated with brine, others - partially. This makes an interesting appetizer with varying degrees of saltiness.. As a rule, those vegetables that lie on the bottom are always saltier and piquant, and the tomatoes on top acquire a delicate taste. A large number of tomatoes are salted in a bucket, which allows you to prepare a supply of snacks for a large family. There is no need to waste time sterilizing jars and lids.

Important! Thanks to the fermentation process, tomatoes are eaten at different stages of pickling. Initially, they become lightly salted, and over time they acquire a vigorous and juicy taste.

Features of salting tomatoes in a bucket

Before salting, check the integrity of the bucket. There should be no chips, cracks or peeling on it. Use an enamel bucket; under no circumstances should you salt in an aluminum container. During the salting process, the acid present in the dish reacts with aluminum. Because of this, the vegetable acquires a bitter taste, and consumption of the product becomes dangerous to human health.

Before cooking, wash the bucket thoroughly and wipe dry with a clean towel. To ensure that the tomatoes turn out crispy and juicy, housewives add grated horseradish or oak bark to the container at the rate of 5-10 g per 1 kg of tomatoes.

Best Recipes

Some salted tomatoes have a sharp and piquant taste, while others are tender and sweetish. Bell pepper, caraway seeds and dill give the product an interesting taste. The average cooking time is about 45 minutes.

Barrel tomatoes in a bucket with horseradish, cherry and currant leaves

The addition of horseradish leaves, cherries and currants not only adds vitamins, but also increases the shelf life of the product. It is better to use greens from your garden, after rinsing them with clean water.

To prepare you will need:

• 3 kg of green tomatoes;
• 3 leaves of horseradish;
• 7 currant leaves;
• 5 dill umbrellas;
• 3 heads of garlic;
• 5 sprigs of parsley;
• 2 bay leaves;
• 10 allspice peas;
• 4 liters of water;
• 150 g salt;
• 200 g sugar;
• 4 sprigs of celery.

How to cook:

1. Rinse all ingredients under running water and dry.
2. Place horseradish, currant and cherry leaves at the bottom of a clean bucket.
3. Arrange the tomatoes, adding garlic, sprigs of dill, parsley and celery.
4. Prepare the brine: mix water with salt and sugar. Pour the liquid into a bucket, add allspice and bay leaf.
5. Organize oppression: place clean gauze on top of the bucket and place a heavy object on it.
6. Store in a dark and cool place for 4 weeks.
7. After the time has elapsed, the product is ready for use. Pairs perfectly with meat and fish dishes.

How to pickle tomatoes without vinegar

Vegetables without vinegar are useful for those who suffer from diseases of the gastrointestinal tract. The snack turns out soft and does not contain irritating components.

To prepare you will need:

• 3 kg green tomatoes;
• 5 cherry leaves;
• 6 cloves garlic;
• 1 bunch of parsley;
• 1 bunch of dill;
• black pepper to taste;
• 10 g cumin;
• 1.5 liters of water;
• 100 g salt;
• 130 g sugar;
• 3 bay leaves.

Cooking technology:

1. Place cherry leaves, dill and parsley on the bottom of an enamel bucket.
2. Wash the tomatoes, remove the stems. For pickling, not only green tomatoes are used, but also brown and pink ones. Then add bay leaf, black pepper, garlic and cumin.
3. Prepare the brine by mixing water, salt and sugar. Bring to a boil and pour the brine over the vegetables.
4. Cover and leave at room temperature for 14 days. Subsequently store in a cool place.

Interesting! Even a small amount of cumin gives the dish a bright and pleasant aroma. Cumin seeds are rich in vitamins A, B, C, E. The product also contains dietary fiber and microelements that are necessary to maintain immunity.

Salted tomatoes with mustard in a bucket

An interesting recipe that has been tested for generations - this salting method was used back in the USSR. The dish is stored on the balcony or loggia, so the aromatic snack is always at hand.

What you will need:

• 3 kg of tomatoes;
• 50 g mustard powder;
• 10 peas of allspice;
• 1 head of garlic;
• 5 peas black pepper;
• 2 liters of water;
• 80 g salt;
• 110 g sugar.

How to cook:

1. Rinse vegetables and herbs. Layer tomatoes and spices.
2. Prepare a brine from water, sugar and salt. Boil and pour over vegetables.
3. Organize oppression and leave for 5 days.
4. If necessary, remove the tomatoes and serve in small portions.

With tomato juice

The juicy appetizer goes harmoniously with any side dishes: potatoes, rice or buckwheat. The recipe is simple and does not require special culinary skills.

List of ingredients:

• 2.5 kg of tomatoes;
• 1.5 liters of tomato juice;
• 100 g sugar;
• 70 g salt;
• 10 g ground cinnamon.

Cooking technology:

1. Wash the tomatoes, remove the stems. Poke at the base with a fork or toothpick so that the vegetables are evenly saturated with brine.
2. Place the fruits in a clean bucket.
3. Pour tomato juice into a separate container, add cinnamon, salt and sugar. Bring to a boil and leave for 5 minutes.
4. Pour the juice over the tomatoes and cover with a lid. Leave in a cool place for 10 days.

Important! You can buy ready-made tomato juice in the store, but it is better to prepare it yourself. To do this, red tomatoes are peeled and the stalks are removed. Then it is passed through a meat grinder or blender, then rubbed through a metal sieve. Salt and sugar are added to taste. Roll into sterile jars and put into the pantry for storage.

In Georgian

Georgian cuisine is famous for its spicy and unique dishes. Salting is an excellent addition to kebabs and other meat dishes. Average cooking time is about 60 minutes.

List of ingredients:

• 2 kg of tomatoes;
• 50 g garlic;
• 500 g bell pepper;
• 1 onion;
• 3 bay leaves;
• 20 g basilica;
• 30 g cilantro;
• 3 liters of water;
• 60 g salt;
• 40 g khmeli-suneli.

Cooking method:

1. Wash the tomatoes, remove the stem. Make a deep cut in each.
2. Prepare the filling for stuffing: chop the herbs, garlic, onion and sweet pepper. Add your own spices and herbs, hot and hot peppers to taste.
3. Fill the tomatoes with the resulting mixture and place in a saucepan, add bay leaf.
4. Dissolve salt in water and pour the brine into the pan. Place under pressure for 5 days, then refrigerate for 10 days.
5. Store tomatoes in a bucket under a plastic lid.

With carrot tops

Carrot tops have a diuretic and anti-inflammatory effect, contain antioxidants and beneficial dietary fiber. Thanks to this ingredient, green tomatoes acquire a soft and sweet taste. For preparation, young green tops with short leaves are selected.

What you will need:

• 2.5 kg of tomatoes;
• 10 leaves of carrot tops;
• 6 laurel leaves;
• 1 hot pepper;
• 5 peas of allspice;
• 2 liters of water;
• 60 g salt;
• 120 g sugar;
• 70 ml table vinegar.

How to cook:

1. Place the tops and spices at the bottom of a clean bucket. Place tomatoes on top.
2. Prepare the brine: add salt and sugar to the water and mix thoroughly. Bring to a boil and add vinegar. After 10 minutes, pour the brine over the vegetables.
3. Store the pan at room temperature for 5-7 days. After the time has elapsed, the product is ready for use.

With greens

The classic recipe for pickling with herbs is a real storehouse of vitamins and minerals that are so necessary for the body during the cold season.

List of ingredients for cooking:

• 3 kg of green tomatoes;
• 1 bunch of parsley;
• 1 bunch dill;
• 5 cherry leaves;
• 1 head of garlic;
• 10 bay leaves;
• 10 g coriander seeds;
• basil to taste;
• 2 liters of water;
• 80 g salt.

How to cook:

1. Rinse the vegetables and pierce the stem with a toothpick.
2. Place cherry leaves, dill, parsley, garlic, bay leaf and coriander seeds at the bottom of the bucket. Horseradish leaves and basil are added to taste.
3. Place tomatoes on top of spices and herbs.
4. Dissolve salt in cold water and pour into a bucket.Organize the oppression and leave for 3 weeks at room temperature.
5. Then store in a cool place.

Rules for storing salted tomatoes

Experienced housewives share their recommendations for proper storage of salted green tomatoes:

1. The optimal temperature for storage is from +1 to +6°C.
2. Store the snack in the refrigerator or cellar.
3. It is best to cover the bucket with a plastic lid.
4. It would be a good idea to check the bucket for leaks; there should be no chips or cracks.
5. If during storage the brine becomes cloudy, mold and odor appear, it is better to throw away the snack.

Little secrets

To make the preparations tasty and healthy, small fruits of the same size are selected for preparation. The surface of vegetables should be even and smooth, without defects. If the vegetables are large, they are cut into several parts. Preference is given to elastic and firm tomatoes; they make the crispiest pickles.

In addition, cooks pay attention to the following nuances:

• Before cooking, thoroughly wash the bucket, kitchen and table utensils;
• Many recipes use currant and cherry leaves, which give the dish a pleasant aroma;
• greens should be fresh and well washed;
• To prepare the brine, use clean water from a filter or bottle.

Conclusion

Green salted tomatoes are a universal winter snack. Housewives use it as an addition to the main menu or as an independent dish. For cooking, smooth and beautiful fruits, herbs, herbs and spices are selected to taste.

Lovers of unusual products prefer to cook green tomatoes “Georgian style,” while experienced chefs prefer dishes with tops and herbs.This winter snack contains a lot of useful vitamins, which support the immune system and protect against colds during the cool season. Store salted vegetables on the balcony or in the refrigerator.