If the conservation season is almost over, but your soul asks for something like that, prepare pickled green tomatoes. An excellent appetizer at any family meal is guaranteed!
For those who like to harvest tasty and varied for the winter, I suggest one of my favorite recipes - pickled green tomatoes. The beginning of October or the end of September is the time for such harvests, when the tomatoes no longer have time to ripen and turn red, so you can buy green fruits in the markets. By itself, such an appetizer is not very difficult to prepare: just cut the tomatoes into slices and boil the marinade. On the palate, pickled green tomatoes come out moderately salty and spicy, with a sweet note. If you like peppery twists, place 2 pieces of hot red pepper at the bottom of the jar. From a kilogram of tomatoes, 3 jars of 0.5 liters of winter harvesting will come out. Well, let's get started!
See also how to prepare Korean tomatoes for the winter.
- Caloric content per 100 g - 52 kcal.
- Servings - 3 cans
- Cooking time - 30 minutes
Ingredients:
- Green tomatoes - 1 kg
- Garlic - 6 tooth
- Water - 750 ml
- Salt - 1 tbsp l.
- Sugar - 75 g
- Vinegar 9% - 100 ml
- Bay leaf - 3 pcs.
- Black peppercorns - 10 pcs.
- Allspice peas - 6 pcs.
- Carnation - 3 pcs.
Step by step cooking pickled green tomatoes for the winter
Let's start with the marinade right away. Add sugar, salt to the water and put on fire to bring to a boil. The cook will only boil the contents of the pan, pour in the vinegar and bay leaf, let it boil for no more than a minute and turn it off. Marinade is ready! Instead of 9% vinegar, you can take 150 ml of 6% table vinegar.
While the marinade is boiling on the stove, prepare the green tomatoes. They should be washed and cut into 4 pieces, and large fruits - into 6. Peel and cut the garlic into slices. Mix with green tomato wedges.
Sterilize half liter jars, put a few peas of black and allspice on the bottom of each. Fill them with prepared tomatoes and pour over the marinade. We do not put bay leaves in jars: it has already given its aroma to the marinade.
Since we have not poured tomatoes twice, it is necessary to sterilize them. Put a cotton towel in a saucepan, place a jar of snack on top of it, cover it with a lid and fill it with warm. Sterilize for 20 minutes from the moment the water boils.
We twist the jars with lids and wrap them until they cool completely. After a day, when the tomatoes have cooled to room temperature, you can put the canned food in the pantry.
All is ready! Pickled green tomatoes will be waiting for you to place them on the table. This wonderful winter snack will diversify your lunch menu. Enjoy your meals!
