The fermentation takes a special place among all the methods of winter conservation. Useful lactic acid bacteria retain not only the freshness of vegetables, but also a complete set of vitamins and trace elements. Green pickled tomatoes contain large amounts of lycopene and quercetin. The first helps reduce the risk of GI oncology, and the second - a natural antibiotic. In addition, pickled vegetables have a positive effect on blood vessels and the heart. Unripe tomatoes can be a preventive measure against many pathological conditions.
Tomatoes are salted depending on the degree of maturity. It is important to sort the fruit and select only fresh. You can also use brown, you get no less tasty. The number of spices can be increased to get a more spicy taste.
Cooking time - 30 minutes. There are 5 liter cans.
Ingredients for pickling tomatoes:
- green tomatoes - 4 kg;
- onions - 2 pcs .;
- sweet Bulgarian pepper - 2 pcs .;
- Sweet peppers - 10 pcs.;
- Black pepper peas - 10 pcs.;
- garlic - 1 head;
- bay leaf - 4-5 pcs .;
- salt coarse - 0.5 cups;
- sugar - 125 g;
- water - 2.5 l;
- currant leaves - 4-5 pcs .;
- cherry leaves - 4-5 pcs.
How to cook pickled green tomatoes with garlic
Cut a tomato with a cross, but not completely or in equal quarters. In a similar way to cut all the tomatoes, which will ensure uniform salting. Fold all the fruit on the bottom of a five-liter saucepan.
Onion to cut thin half-rings and lay on top of tomatoes.
Bulgarian pepper cleaned from seeds and membranes and chop straws. Send to the rest of the vegetables in the pan.
Dissolve salt and sugar in a glass of water and pour into a saucepan. Peeled whole garlic cloves, peppers, greens, carefully washed and add to vegetables. The remaining water is poured into a saucepan, cover with a lid and shake well. The liquid should cover a layer of vegetables. Cover tomatoes with gauze and put them under a yoke for 2 weeks in a warm place.
As fermentation occurs, a film of lactic acid bacteria will form on the surface. Gauze must be removed, rinsed in running water and again cover it with a saucepan. After a specified time, tomatoes are ready.
Store ready vegetables should be in the refrigerator or a cool cellar. Pickled green tomatoes will be a great snack, complementing the main dishes.