Write a comment
Pickled Green Tomatoes
Green tomatoes will be pickled in cold brine, so you need to be patient and wait 3 weeks before tasting. Spicy barrel tomatoes are the standard for pickled vegetables. But even in an urban apartment, you can prepare no less delicious pickled delicacy. You can do without an oak barrel and a cellar, you will only need a capacious glass container, good raw water, and a set of dried and fresh spices. Pickled green tomatoes are a standalone snack, and when served, the vegetables can be left whole or cut - in halves, quarters, or rings. Pickled vegetables are traditionally served alongside meat dishes, potatoes, and cereals.
Preparation time: 3 weeks.
Caloric content: 16 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- green tomatoes – 1 kg;
- salt – 2.5 tbsp;
- water – 1 l;
- garlic – 1 head;
- mustard seeds – 1 tsp;
- bay leaves – 2 pcs;
- dill umbrellas – 2 pcs;
- horseradish leaf – 1 pc;
- parsley – a small bunch;
- cloves – 4 pcs;
- allspice – 4 pcs;
- hot pepper – 1/3 pod.
Preparation
- You can take completely green tomatoes and those that have just begun to show brown-pink sides. Only those vegetables that have already grown to the standard size for this variety are suitable.
- The vegetables and spicy herbs are thoroughly washed. One third is cut off from a large hot pepper pod, while if using a tiny pod, it is put in whole.
- Take a capacious glass container and line the bottom with parsley stems.
- Clean a small head of garlic, cut the cloves into 3-4 parts. The chopped garlic is poured over the parsley.
- The tomatoes are pricked with a fork around the place where the flower stalk attaches.
- The green tomatoes are sprinkled with the prepared dry spices.
- The horseradish leaf is torn in half and covers the tomatoes. A few sprigs of parsley are thrown on top.
- In a separate bowl, measure out coarse salt.
- For the brine, take cold untreated water. Ideally, spring water. But regular tap water is also acceptable if it has gone through a few purifying filters. Stir the water until all the salt crystals dissolve completely.
- Pour cold salted water over the tomatoes.
- Put a flat plate on top and some weight. Now you need to find a suitable place for the tomatoes – dark, without direct sunlight. The green tomatoes will be pickled at room temperature for three weeks, after which they can be placed in the refrigerator, removing the weight – they will absorb the brine, become heavier, and will not float.
- The first week of fermentation is characterized by vigorous processes: the brine becomes cloudy, a little white foam appears on the surface, and a sour smell wafts above the dish. The foam must be collected with a spoon, and everything else will return to normal over time. The brine will lighten, and the sour smell will turn into a spicy aroma.
- The ready pickled green tomatoes must remain in the brine; then they can be stored in the refrigerator for about a month. If you take the tomatoes out of the brine and place them in a container covered with cling film, the shelf life will be reduced to a week.
