Salted green tomatoes

Servings: 6 Cooking time: 400 minutes

Photos recipe

Prepared for this recipe saltedGreen Tomatoes turn out very tasty and juicy. Due to the fact that the brine is added sugar, tomatoes lightly wander and it adds a special spicy flavor.

Instead of green tomatoes can take milkyellow - this sort of a very useful and very tasty. It is very important to choose the right vegetables - take the whole, strong fruit, do not throw away damaged, one will also be interesting to prepare a meal.

Ingredients for "Freshly-salted green tomatoes":

  • Green or yellow tomatoes - 1 kg
  • Sugar - 2 tbsp. spoons
  • Salt - 2 tbsp. spoons
  • Mustard - 2 hours. spoons
  • Garlic - 2-3 cloves
  • Dried fennel seeds, or - to taste
  • Pepper - a few pieces
  • Water - 2 liters
  • Recipe "Freshly-salted green tomatoes":

    The recipe for pickled green tomatoes

    Before salting salted greentomatoes, they should be washed well and make punctures in several places. Since the skin is green, brown or yellow tomatoes, you add salt, strong enough, it is best to take a toothpick or fork and pierce them near the stalk. This helps tomatoes to remain intact and do not crack, even after you flood them with hot brine.

    Optionally, you can add herbs, but the taste is usually enough garlic and dried dill seeds.

    In a clean bowl or jar on the bottom to put the garlic and pepper.

    In a clean bowl or jar on the bottom to put the garlic and pepper

    On top put a layer of tomatoes. Salted green tomatoes is best to pour the hot marinade, so they will cook faster. If you use yellow tomatoes, they will be a little sweeter, so if you like sweet and sour tomatoes, you can add a little less sugar.

    At the bottom of the bowl put a layer of tomatoes

    Salt, sugar and mustard, pour hot water, stir well to dissolve sugar and salt.

    Salted green or yellow tomatoes pour marinade

    To prosolilis tomatoes well, they need to be prepared to pour brine and keep the top yoke. You can use plain jar with water.

    Put the pressure on top of the yellow or green tomatoes

    A bowl or jar with tomato in a warm place. Within 3-4 days ready tomatoes can be trying.

    After fermentation stops, they can be shifted in a clean jar, pour brine and refrigerate.

    Salted green or yellow tomatoes served at the table

    The brine can be made hot and cold - on request. If you are doing in the cold, let the tomatoes stand for 4-5 days.

    Bon Appetit!

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