A simple recipe for salting green tomatoes in jars
Salty green tomatoes can compete in popularity only with pickles and sauerkraut. Spicy, fragrant aroma, spicy pickle, strong fruit - this simple recipe can not be missed by. Using step-by-step photos and a detailed description, you will understand how to pickle the immature tomatoes for the winter in ordinary glass jars.
All year round, you can afford to savor a delicious snack, if you spend just an hour on cooking. Green tomatoes can be used in the preparation of salads, brines, fillings. But keep in mind that in themselves green tomatoes are poisonous. Therefore, you should try them only after the specified time.
The size of the tomatoes in one tab should be about the same. They are cut into banks, but the density of the vegetable itself varies at different degrees of maturity. Therefore, tomatoes are salted in different ways and you can get salted tomatoes mixed with under-salted.
Cooking time: 40 minutes. There are 4 half-liter banks.
Ingredients:
- unripe tomatoes - 1 kg;
- water - 1 l .;
- garlic - 5 cloves;
- Bulgarian pepper - 2 pods;
- black currant leaves - 4-5 pcs .;
- dill - 2 twigs .;
- allspice - 3-5 peas;
- salt coarse - 2 tbsp. spoons.
How to cook salted green tomatoes in jars
Wash a half-liter jar and pour boiling water over it. At the bottom, put 2-3 slices of garlic and dill. Pre-spice the spices with boiling water to prevent excess bacteria from getting into the brine.
Bulgarian pepper wash, clean from seeds and membranes. Cut the pod into 4-5 pieces and place on top of the garlic.
Wash tomatoes as thoroughly as possible, remove all tails. Slice each tomato into 4-6 slices, depending on size. Pour a jar full of sliced tomatoes.
Do not tamp, otherwise the brine will be difficult to penetrate into each of them. If desired, put a sheet or two of horseradish and black currant. Add 1-2 peas of allspice and / or black pepper.
Pour water into a saucepan, add salt and boil. If the salt is rocky, be sure to strain the suspension solution. Pour a hot solution of a jar of vegetables, hold for 5 minutes and drain into the same pan. Boil the brine again and repeat the procedure. The third time will be the last.
Pour the tomatoes and add 1-2 peas allspice and / or black pepper. Prepare a capron lid - boil a glass of water in a small scoop, lower the cap for 10 seconds and put it on the jar, helping yourself with a towel.
After 1.5 months you can enjoy fragrant pickles pleasantly sharp tomatoes. Enjoy your meal!
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