So there are a lot of tomatoes in your gardenwhich are still green and not suitable for eating in a salad. But they can already be used! For example, fry or bake with other vegetables, or make delicious pickles. In this article you will learn how to pickle green tomatoes in a pan using a quick recipe.
Среди любимых закусок практически каждый назовет salted tomatoes, which can be used in combination with any products. Almost all people love crispy, sour-salted fruits, and most want to know how to do it at home. Studying the recommendations of how to pickle green tomatoes quickly, you need to take into account that this is a “cold drink”. With this method of cooking does not occur a long fermentation at high temperature, because this product should be stored in the refrigerator. At the same time, tomatoes remain crisp for several months, unlike pasteurized pickles, which are soft.
How to pickle green tomatoes in a saucepan - pickle features
The most interesting thing is that this recipecan be used not only for tomatoes, but also for cucumbers, asparagus beans and other vegetables. The number of ingredients given per liter jar, cooking time takes about half an hour. Eat the finished product can be about a week.
You will need:
- 1 cup distilled white vinegar;
- 1 l and 1.4 glasses of water;
- 3 tablespoons table salt or sea;
- about 0.5 kg of solid green tomatoes (about 5 pieces);
- 1/2 chili pepper;
- 6 medium garlic cloves with cores removed, peeled and cut in half;
- 4 spoons of table seeds of dill;
- 1/2 tablespoon black pepper peas.
Talking about how to properly pickle greentomatoes, you need to take their choice responsibly. Fruits should not be very large, have small seeds inside and have a crunchy skin. You can salt them all, but it will take longer. In addition, the tomatoes you choose can be of any variety, but they must be completely green, without any pink or yellow blotches.
How to pickle green tomatoes in a saucepan: a selection of other ingredients
Water
Distilled water will do better because it is cleaner and does not contain impurities that can change the taste of the brine. Most likely, you can find it in specialized stores or a pharmacy.
Salt
It is best to use sea salt in this recipe. It has less impurities, and if you are using a cooker, you will need to change the amount to slightly less.
About chili
Usually 2-3 pieces of fresh are enough.chili for one liter of pickle. If you can not find fresh peppers, you can use 1/2 teaspoon of red pepper flakes. Do not worry, it will not make the tomatoes too hot, chili just adds a certain flavor and piquancy.
Also, thinking about how to pickle green tomatoes in a saucepan, you should pick a suitable container. It should be tightly closed with a lid and be thoroughly treated with boiling water.
Preparation
Put garlic, dill seeds, and peppercorns in a prepared pan or other container.
Wash tomatoes thoroughly and cut them into halves or quarters. Cut out all the dark spots and stem pieces. Fold the fruit in the pan, leaving about 5 cm of free space on top.
Prepare the brine by mixing vinegar, water and salt, bring to a boil and stir until all the salt has dissolved.
Fill the tomatoes with hot pickle, covering them about 2 centimeters. Cover with a lid, cool to room temperature and then incubate for at least 2 days in the refrigerator.
