In autumngreen tomatoesthat did not have time to mature on the bushes do not have to go to waste. As it turns out, green tomatoes are an excellent ingredient for preserves.fried green tomatoesare highly appreciated, as are green pickled or pickled tomatoes. Here are the bestrecipes for green tomato preservesto use in September and October. We also explain whether the consumption of green tomatoes is common!
Don't throw away the green tomatoes. They are great for preserves!
Green tomatoes - how to use them and are they he althy?
For many experts and gourmets of tomatoes, the slogangreen tomatoesis often associated with tomato varieties that are still green when ripe, such as the 'Green Zebra' tomato. Meanwhile, in cookbooks and most recipes, green tomatoes are simply unripe tomatoes. Often we are dealing with tomatoes that will not have time to mature anymore, because they did not develop until the fall. In order not to waste them, it is worth usingrecipes for pickling, marinating and frying green tomatoes
Note, however, thatunripe green tomatocontains a lot of solanine, which is a toxic glycoside. This compound gradually decomposes during the ripening of tomatoes, therefore the ripe tomato is completely free of this toxin and he althy. The situation is different with unripe green tomatoes, which contain a large amount of it.
So we need to realize thateating green tomatoes is not he althy , especially if you eat too much of them. Solanine consumed in large amounts (over 400 mg) can even lead to death. On the other hand, the content of solanine below 20 mg per 100g of preserves is considered harmless.
100g of raw green tomatoes contain 30 mg of solanine, 30g of preserves contain a maximum of 6 mg of solanine, and 100gof pickled green tomatoeswill be 19 mg of solanine.
Place the picked green tomatoes in boxes and let them ripen
Fig. depositphotos.com
The whole problem with solanine is that it is resistant to high temperatures and does not break down during cooking or frying. The symptoms of poisoning are nausea, vomiting, diarrhea, colic, coma, convulsions and even circulatory failure. Therefore, when consuminggreen tomatoesyou should be rather careful and eat small amounts of their preserves.
Today, however, we find a lot of amateursgreen tomato preservesGreen tomatoes can be fried, pickled or pickled. Below are some of the most interesting recipes for these preserves.
What to do to make green tomatoes ripe and he althy?If you don't want to eat green tomatoes, try picking them up and putting them back to ripen. Before the onset of frosts, green tomatoes should be picked from the bushes and left in boxes in a dark place, at a temperature of 10-15 ° C. The basement will be perfect for this. Within a few weeks, they should mature and redden. It will work as long as there were no signs of disease on the tomatoes before. Otherwise, the tomatoes will rot, unfortunately. Therefore, for such ripening, we should choose only fully he althy fruit.
Green tomato salad with onions in brine
Ingredients for the salad:1.5 kg of green tomatoes, 3 white onions, 1 small spoon of mustard seeds, a pinch of pepper, a small spoon of s alt.
Ingredients for the pickle:2 cups of water, 1 small tablespoon of s alt, 1/2 cup of vinegar, 1/2 cup of sugar,
Preparation:Wash the green tomatoes and cut them into medium-thick slices, wash the onion and slice it, add to the tomatoes, sprinkle everything with pepper, s alt and mustard. Set aside for about 2 hours. Boil the marinade and add tomatoes with onions to it. Cook together for a while, about 15 minutes. Pour the hot ones into the jars, screw them on and put them upside down. When they cool down, they can be moved to the pantry, already placed as normal.
Remember that due to the solanine content,green tomato salad is not as he althy as other saladsIt's worth it enjoy its taste, just don't eat too much of it.
Recipe for pickled green tomatoes
Ingredients:3 kg of small green tomatoes, dill, garlic cloves, peeled pieces of horseradish, s alt, boiling water.
Preparation:Put 3-4 cloves of garlic on the bottom of each jar, a sprig of dill, a piece of horseradish, put tomatoes on top and cover them with 1-2 sprigs of dill. Pour it all over with hot and s alted water, in the proportion of 1 large spoon of s alt to 1 liter of water. Finally, the jars should be tightly closed and set aside.
Green tomato jam
Fig. depositphotos.com
Fried green tomatoes - jam
Ingredients:4.5 kg of green tomatoes; 2.5 lemons; 3 kg of brown or white sugar;
Preparation:Wash the tomatoes and remove the stalks, then cut them into quarters. Put the preparedgreen tomatoesinto the pot and cover them with 2 kg of sugar. After the washed lemons, grate the peel, squeeze the juice and add everything to the pot with tomatoes. Let it rest for about 1.5 hours for the tomatoes to release their juice. After this time, put the pot on the stove and boil it over high heat, then reduce the heat and marinate everything over low heat for another 2-3 hours.Remember to mix everything from time to time! Approx. 30 minutes before the end of cooking, add the remaining 1 kg of sugar and turn on the large flame so that the sugar caramelizes beautifully. Pour the ready-made jam into jars and close it tightly. The given amount of ingredients is sufficient for approx. 6 jars with a capacity of approx. 500 ml.
Katarzyna Matuszak
