How to pickle green tomatoes in a bucket in a cold way
In mid-autumn, it's time to cook salted green tomatoes for the winter. If you are a fan of such dressings, then this simple recipe for salting green tomatoes in a cold bucket is sure to please you. This will require green tomatoes and a lot of different spices that can be adjusted to your taste.
- green tomatoes 3 kg.,
- parsley 1 bunch,
- dill 1 bunch,
- cherry leaf 20 leaves,
- coriander seeds 1 tbsp. l.,
- mustard seeds 1 tbsp. l.,
- 8-10 bay leaves,
- 3-4 garlic heads.
- water 1 l.,
- Salt 3.5 tbsp. l
How to cook salted green tomatoes in a cold way
Tomatoes are suitable tomatoes of any size. Vegetables move into a colander and rinse thoroughly, looking through each fruit. If you find defective vegetables, remove them from the total mass. To make the tomatoes more salted, take a bamboo skewer and make 1-2 punctures in the place of the stalk.
Prepare a container depending on the amount of the initial products. At the bottom, distribute half the norms of washed parsley and dill, cherry leaves, coriander seeds and mustard, bay leaves and washed unpeeled garlic cloves. You can use dill umbrellas, root and leaves of horseradish.
Move the prepared green tomatoes.
Cover the fruit with the second half of all specified spices.
Now cook the pickle. In cold water, dissolve the salt and pour to the tomatoes. Adjust the amount of brine at its discretion.
Place a flat plate and a small load on top of the tomatoes so that all the vegetables are under the pickle. Leave at room temperature for 3 weeks. Depending on the temperature and size of the tomato, the pickling process may vary within certain limits.
After this time, the tomatoes change their color and they can be tasted. Keep salted green tomatoes for the winter in a cool place until you eat. Enjoy your meal!