So, in your garden grew a lot of tomatoes that are still green and not suitable for use in a salad.But they can already be used!For example, bake or fry with other vegetables, or make delicious pickles.In this article you will learn how to pickle green tomatoes in a saucepan over Snack recipe.
Among the favorite snacks almost every call salted tomatoes, which can be used in combination with any products.Almost all people love crunchy, sweet and savory fruit, and most want to know how to do it at home.By studying the recommendations on how to pickle green tomatoes quickly, be aware that it is "refrigerated reception."With this method of preparation is no longer fermentation at high temperature, because the product must be refrigerated.Thus tomatoes remain crispy in a few months, in contrast to pasteurized pickles, which is soft.
How to pickle green tomatoes in a pan - especially brine
The most interesting thing is that this recipe can be used not only tomatoes, but for cucumbers, green beans and other vegetables.The amount of ingredients given on a per-liter jar, cooking time takes approximately half an hour.Eat the finished product can be in about a week.
You will need:
- 1 cup of distilled white vinegar;
- 1 liter and 1.4 cups of water;
- spoon 3 tablespoons of table salt or sea;
- about 0.5 kg of solid green tomatoes (about 5 pieces);
- 1/2 chili;
- 6 medium cloves of garlic with remote serdtsevinkami, peeled and sliced in half;
- 4 tablespoons tablespoons fennel seeds;
- 1/2 tablespoons black peppercorns dining.
Talking about how to pickle green tomatoes, you need to take responsibility for their choice.The fruit must not be very large in size and have small seeds inside, and have a crispy skin.You can add salt in its entirety, but it will take more time.In addition, tomatoes are chosen can be of any class, but they must be completely green, without any pink or yellow specks.
How to pickle green tomatoes in the pan: the choice of other ingredients
Water Distilled water is best suited because it is cleaner and does not contain impurities that can change the flavor of the brine.Chances are you'll find it in specialized stores or pharmacies.
best to use sea salt in this recipe.It has fewer impurities, and if you are using a cookbook, you will need to change the number at a little less.
usually sufficient 2-3 slices of fresh chillies per liter of brine.If you can not find fresh peppers, you can use 1/2 teaspoon red pepper flakes.Do not worry, it will not make too burning tomatoes, chili just adds some flavor and piquancy.
also thinking about how to pickle green tomatoes in a pan, you should choose a suitable container.It must be tight-fitting lid and be thoroughly treated with boiling water.
Put the garlic, fennel seeds and peppercorns into the prepared pan or other container.
Wash tomatoes and cut them into halves or quarters.Cut out all the dark spots and bits of stems.Put the fruit in the pan, leaving about 5 cm of free space above.
Prepare the brine by mixing the vinegar, water and salt, bring to a boil and stir until all the salt has dissolved.
Pour the hot brine tomatoes, covering them with about 2 centimeters.Cover, cool to room temperature and then left to stand for at least 2 days in a refrigerator.