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Pickled Green Tomatoes for Winter "Autumn Kaleidoscope"
Instructions
Prepare the tomatoes: wash them thoroughly under running water and give them time to dry. Choose firm green and brown fruit without blemishes – discard any that are soft or spotted, as they can spoil the whole jar. For an attractive look I try to use tomatoes of different shades – from bright green to golden-brown.
Prepare the herbs and spices for the marinade from the list. Have the whole set ready at once – so you do not have to break off to look for things during the canning.
Cut out the stem end of the tomatoes with a thin sharp knife. This is an important step: dirt may be left in the stem end, or spoilage may begin there, and it can ruin the brine. It is easiest to do this with a circular movement of the knife tip.
Cut all the tomatoes in half. How to cut them – into wedges or across – is up to your taste. I cut them across: the preserve looks prettier and more unusual that way. In the cut you can see the inner "chambers" of the fruit, and you get a "kaleidoscope".
Sterilise the jars with steam and boil the lids. Sterilisation is essential – without it the preserve can ferment within 2-3 months of storage. Hold the jars over steam for 10 minutes, or put them in the oven at 150 °C for 15 minutes.
Put the herbs and spices in the bottom of each jar: parsley, dill, hot and allspice peppercorns, bay leaf, garlic. Herbs and spices at the bottom are the classic arrangement: when you pour in boiling water they release their aroma without floating to the surface.
Fill the jars with the prepared tomato halves up to the middle. Tight packing matters: when you pour in boiling water the tomatoes settle a little, and the jar fills up as it should.
In the middle of the jar add parsley, a clove of garlic and a bay leaf again. "Layered" placement of the flavourings gives the tomatoes a more even infusion. Fill the jars with tomatoes right to the top.
Heat a kettle of clean water and pour fast-boiling water into the jars right to the top. Cover with the lids and leave to warm through for 20-25 minutes. After 25 minutes drain the water off and bring it back to the boil – this is the classic "double-pour" method for reliable sterilisation without using a tall pan.
Pour boiling water into the jars a second time, cover with the lids and leave for half an hour. The second warming finally sterilises the contents and prepares the tomatoes for the final brine.
After half an hour drain the water into a pan and put it on the heat, bringing it to the boil. Add salt to the pan – 4 tbsp, at the rate of 2 tbsp per 3-litre jar. The sugar and vinegar go straight into the jars: 1 tbsp of sugar and 3 tbsp of vinegar per 3-litre jar. This order matters: vinegar quickly evaporates in boiling water, but in the jar it keeps its full strength.
Pour the fast-boiling salt brine into the jars and seal them with the lids straight away. A hot fill matters – it provides the necessary vacuum once the jars have cooled.
Turn the jars upside down onto their lids, cover with a towel and wrap them in a blanket. Leave them like this until completely cool – this takes about a day (24 hours). The "bath" under the blanket works as additional sterilisation by heat.
After 24 hours the jars have cooled. The pickled green tomatoes have turned out bright and beautiful – a real "Autumn Kaleidoscope". I put them away in the pantry to store until winter.
Tips
- 1
ALWAYS cut out the stem ends – dirt and microorganisms collect there and can spoil the brine during storage.
- 2
The "double-pour" method is more reliable than a single one – warming the jars through twice sterilises the contents without an extra pan for a water bath.
- 3
For looks, use tomatoes of different shades – bright green, light green, yellow-brown. In the cut you get a real "kaleidoscope". I use a similar principle in other assorted preserves.
- 4
Wrapping in a blanket after sealing is an important stage of slow cooling. Without it the contents may ferment because of a sharp change in temperature.
Video
FAQ
Can I use only green tomatoes? +
Yes, you can. A preserve made of green ones alone will be more "sharp" in flavour – green tomatoes are firmer and more sour than brown ones. Brown (half-ripe) tomatoes give a sweetish note and a softer texture. For "Autumn Kaleidoscope" the mix is ideal – you get a balance of flavours and a beautiful look. Ripe red tomatoes are not suitable for this recipe – they will soften in the marinade and turn to "mush". Choosing only green ones is a classic of Soviet cooking for using up an unripe harvest.
How long does the preserve keep? +
In a cool dark pantry at a temperature up to +20 °C – up to 1 year with proper sterilisation and sealing. In a cellar (up to +10 °C) – up to 1.5-2 years. Keep an opened jar in the fridge for a maximum of 2 weeks. Signs of a spoiled preserve: a bulging lid, cloudy brine, mould, a sour smell of fermentation. At the slightest doubt – do not eat it. Properly sealed jars should have slightly concave lids – a sign of a good vacuum.
What do you serve pickled green tomatoes with? +
I serve them as an appetiser with main dishes: shashlik, fried meat, potatoes, dumplings. They are excellent with a glass of cold vodka on the festive table. I cut them into wedges to serve, or serve them in halves – just as they lay in the jar. I do not throw away the brine – it is tasty in its own right and goes well in vinaigrettes. They go with any "heavy" dishes, refreshing them with their acidity. They brighten up the winter table with their green notes.
Can I skip the double pour? +
You can – simplified recipes use a single pour of boiling marinade with salt, sugar and vinegar. But the shelf life of such a preserve is shorter – 3-4 months instead of a year. You can also sterilise the jars in a pan of water (20 minutes for a 3-litre jar). The double pour is the best balance of time and reliability – I recommend it. For a guaranteed shelf life of 1+ year this method is preferable.
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