Pickled green tomatoes for the winter

In Soviet times, a variety of canned vegetables were sold in jars on the shelves: these were tomatoes (red and green), cucumbers and even zucchini. Such blanks had excellent taste and cost a penny. Those housewives who, for whatever reason, did not have time (perhaps due to their employment at work) to pick up vegetables on their own for the winter, could buy them, since the taste of these vegetables was simply excellent. At the factories, they complied with all technical norms and rules, adhered to GOST, so the seals came out as home, or maybe better. Many people remember that it was green tomatoes that turned out to be very tasty, but the recipe was lost and not everyone can find it now. For those who want to remember the taste of shop tomatoes, we offer today's recipe. We will prepare green tomatoes for the winter, pickled as in a store.

When choosing green tomatoes for the recipe, pay attention to their color - they should be slightly whitish and not bright green, then inside the vegetables will be slightly pinkish and the workpiece will be very tasty. It was the same with store tomatoes: they looked like whitish-green, and when cut, the middle turned out to be pinkish, soft and tasty.

You may be interested in:

Delicious Chocolate Plum Jam with CocoaDelicious tomatoes with carrot tops for the winterPickled watermelons for the winter in 3 liter jars

Ingredients:

How to prepare green tomatoes for the winter

After washing the containers and lids, they need to be steamed. Allow the banks to cool, and then proceed with canning. Put spices on the bottom of glass jars: we need dill greens (several branches), for spice, peeled garlic cloves, bay leaves and peppercorns. If you like tomatoes and generally sharper vegetables, then add a couple of hot chili peppers to the bottom.

Rinse the tomatoes under cold water and fold compactly into a jar, filling up the empty spaces as much as possible.

Pour the right amount of salt and sugar into a jar of tomatoes.

Pour in hot water, which must first be boiled, and leave space for vinegar on top. Pour the usual 9% table vinegar to the tomatoes in a jar.

Put jars of tomatoes sterilized in a pot of warm water for 25 minutes. At the bottom, lay a piece of clean cloth or an unnecessary towel, so the glass will not burst during the heating of the water and the pan.

Roll up jars with tomato lids and leave to cool under a terry towel or blanket.

Put the pickled green tomatoes in a dark pantry, and at the right time set the table and treat all guests with a wonderful snack. Good appetite!