I share a simple recipe for pickled green tomatoes. Tomatoes turn out crispy, moderately spicy and very fragrant. Close such a blank for the winter to diversify your diet in the cold season. For side dishes, meat and poultry - perfect!
Ingredients
- Green tomatoes - 1,3 kg
- Garlic - 8 teeth
- Bay leaf - 4 pcs.
- Black Pepper (with peas) – 16 pcs.
- Allspice (polka dots) – 12 pcs.
- Carnation - 4 pcs.
- Water - 750 ml
- Vinegar (9%) – 100 ml
- Sugar - 3 tbsp.l.
- Salt - 1 art.l.
Step-by-step cooking recipe
Wash tomatoes, cut into 4 parts, remove dense stems.
Peel the garlic and cut into slices.
Place 1 clove, 4 peas of black pepper and 3 peas of allspice at the bottom of the pre-sterilized jars. Fill the jars to the top with tomato slices, periodically adding garlic plates.
Prepare the marinade. Add salt, sugar, bay leaf to the water, bring to a boil and boil for 3-5 minutes, then add vinegar and remove the saucepan from the heat.
Pour boiling marinade over tomatoes in jars. Cover the jars with sterile lids and send them to be sterilized in a saucepan with water (the water should reach the “hangers” of the cans; the sterilization time for 0.5 l cans is 20 minutes from the moment the water boils in the pan).
After sterilization, roll up the jars with the workpiece, turn them upside down, wrap them up and leave them to cool completely. The cooled pickled green tomatoes are perfectly stored in a darkened place at room temperature.
