We offer a simple recipe for salting green tomatoes for the winter in a can without sterilization. Marinated unripe tomatoes - the best way to supplement mashed potatoes, porridge, meat or fish dish.In just a week, the vegetable is salted and can be eaten.
Cooking time: 7 days.
Servings: 1 bank.
Products for salting tomatoes:
- unripe tomato - 2 kg;
- garlic - 2 teeth;
- bay leaf;
- black pepper peas - 4 pcs .;
- water - 1 l;
- granulated sugar - 1 tbsp. l .;
- table salt - 1.5 tbsp. l .;
- Table vinegar essence 6% -concentration - 2 tbsp.
The process of cooking green tomatoes
Pre-wash the tomatoes, remove the stalks, put the fruit in the pan, fill with boiling water, set on gas and blanch for 2 minutes. Fruits for seaming should be intact without rotten patches and cracks.
After that, add garlic cloves, fresh herbs and spices in a jar. According to taste preferences you can put cloves in pickles. Additionally, you can put in a jar of onion rings and carrots. Slices of garlic and carrots can be put in the cuts made on the tomato. Green tomatoes are well combined with sweet peppers, beets, cabbage and zucchini.
Fill the jar with fully blanched green tomatoes, placing the fruit tightly to each other.
Take a separate pan, pour water, dissolve in it table salt and granulated sugar, add black peas and laurel leaf. Boil marinade for 5 minutes on low heat. According to taste preferences, you can add any seasoning.
Fill the fruit with hot boiled marinade and add table vinegar essence. We close the jar tightly, wrap and leave to cool for a day. Marinated green tomatoes will be tastier and more tender if you add apple or wine vinegar essence instead of table vinegar. To prevent mold from forming homemade pickle, you need to lubricate the inside of the cover with dry mustard powder.