Ingredients for Making Pickled Green Tomatoes
- Green tomatoes 10 kilograms
- Garlic 10 heads (medium)
- Parsley or dill 2-3 bunches (large)
- Purified water 5 liters
- Table vinegar 9% 100 milliliters
- Sugar (sand) 500 grams
- Salt (without iodine) 250 grams
- Aspirin 3 tablets
- Main ingredients: Tomato, Garlic, Sugar, Greens
- Serving 12-15
- World Cuisine
Measuring cup, kitchen knife, cutting board, paper kitchen towels, deep bowl, deep pan (capacity 10 liters), wooden kitchen spatula, kitchen towel, stove, tablespoon, half-liter or liter glass jar - as needed, metal screw lid - how many You will need a wide-necked watering can, a ladle, a salad bowl or a serving plate.
Cooking pickled green tomatoes:
Step 1: prepare the inventory.
First, we check glass half-liter or liter jars, as well as lids for cracks, nicks, rust and other damage. Then we wash them under trickles of warm running water along with other necessary equipment. This can be done with an ordinary soft kitchen sponge, baking soda or dishwashing detergent with a minimum content of chemicals. After that, sterilize the jars in any convenient way, boil the lids in a small saucepan and leave it there, and pour over the rest of the kitchen appliances with boiling water.
Step 2: prepare the ingredients.
Then, using a sharp kitchen knife, peel the garlic and peel the green tomatoes from the place where the stalk was attached. We rinse everything together with greens under trickles of cold running water and dry with paper kitchen towels. After that, one by one we lay out these products on a cutting board and continue preparation. We divide each tomato into two halves or chop them into slices, slices or rings 1.5-2 centimeters thick and discard them into clean dishes.
Dill or parsley, although it is possible both of them, is finely chopped, and the cloves of garlic are cut into slices or small pieces from 5 to 7 millimeters in size. We carefully lay the tomatoes in prepared jars, pouring each layer with herbs and garlic. Then we put on the countertop the remaining ingredients that will be needed for the workpiece, and move on.
Step 3: prepare the marinade.
Pour the right amount of purified water into a deep pan and put it on medium heat. As soon as the liquid starts bubbling, add sugar, salt and let it boil for 2-3 minutes or until the grains are completely dissolved. Then, using a kitchen towel, remove the pan from the stove, add 9% vinegar, pre-crumbled aspirin into it, and mix everything with a wooden kitchen spatula to a homogeneous consistency.
Step 4: bring the pickled green tomatoes to full readiness.
Now we proceed to the almost final step. In turn, we install a watering can with a wide throat on each jar and with the help of a ladle we fill the tomatoes with hot marinade. Immediately cover the glass containers with lids and tightly cork, if they are screw, then with a kitchen towel, and if ordinary with an elastic band, then use a special key.
Then we check the workpiece for leaks, that is, turn it upside down and see that the air does not come out! Are there any bubbles? Then close the workpiece more tightly. Well, if they are not, in this case, immediately put the tomatoes with the lids down and wrap them in a woolen blanket. We stand marinades in this form about two, and preferably three days, only after that they can be sent to a cooler, well-ventilated place, such as a pantry, cellar or basement.
Step 5: Serve the pickled green tomatoes.
Pickled green tomatoes will be ready in about two to three weeks, and it is better to wait at least 1.5-2 months. Serve them at room temperature or chilled in a bowl specially designed for this purpose, as a snack for the first or second hot dishes. Such a miracle will refresh any dish, starting from banal mashed potatoes and ending with more complex side dishes, for example, vegetable stew, pilaf, or stewed, baked, and also boiled meat of various kinds. Cook with pleasure and be happy!
Enjoy your meal!
- if you are worried that the tomatoes may be fermented, add more aspirin per 1 liter of liquid to 1 tablet or sterilize the jars with the workpiece slightly covered with lids for 20-25 minutes and then cork;
- after quite a long insistence under the blanket, the brine may become slightly cloudy, it’s not scary, it happens because of a large amount of garlic or because a small dosage of aspirin was added to the marinade. But if the jars begin to swell, it is better to open the blank, boil the liquid again, sterilize the jar, put the tomatoes in it again, pour hot brine on it and close everything tightly again;
- some hostesses add to each jar several leaves of laurel, a couple of slices of hot red pepper, a few mustard seeds and two types of peppercorns: black and fragrant.