Are the tomatoes not ripe? Do not be discouraged, because they can make excellent vitamin pickles for the winter. Salt green tomatoes with garlic and herbs, mustard or add to a mixed salad and enjoy a natural healthy dish on especially cold days of the year.
Salted green tomatoes with garlic and pepper
Ingredients:
- 1 kg of small green tomatoes;
- 10 pods of hot green pepper;
- 15 large cloves of garlic;
- 100 g each of leaf celery, parsley, cilantro and dill;
- fine salt.
Cut the stalks of the tomatoes and cut the fruits in this place crosswise, reaching the middle of the depth. Uncover the vegetables a little and add a generous amount of salt. Chop the peppers and all the herbs very finely, peel and crush the garlic and mix everything thoroughly. Stuff the tomatoes with the resulting mixture, place them close to each other in a glass jar, close it with a lid and place in a cool place without light for 10 days.
Salted green tomatoes with mustard
Ingredients:
- 2 kg of green tomatoes;
- 100 g of powdered mustard;
- 60 g of fine salt;
- 15 g of sugar;
- 10 peas of black pepper;
- 7 peas of allspice;
- 6 bay leaves;
- 4 cloves of garlic;
- 30 g of dill;
- 20 g horseradish root;
- half a small pod of hot red pepper.
Pour the peas of both peppers, 20 g of mustard powder, bay leaves, hot pepper, horseradish root and dill on the bottom of a three-liter jar. Remove the husks from the garlic cloves, cut them into pieces and insert one into each tomato, piercing it with a narrow knife where the stem is attached.
Place the fruits in a prepared glass container on a spice "pillow". Dissolve salt and sugar in 400 ml of cold water and pour over the vegetables, the liquid should reach the edges of the dishes. Scald a piece of dense, clean cloth with boiling water, wring it out and cover the tomatoes, "drowning" the cloth in the brine. Cover it with the remaining mustard on top of an airtight layer.
Place the jar on a tray and leave at room temperature. After 2-3 days, the liquid will become cloudy and foam will appear on its surface, which means that the fermentation process has begun. Soak the pickles for another 10 days, then carefully remove the cloth, cover the dishes with a loose lid and refrigerate for 2 weeks.
Winter Green Tomato Salad
Ingredients:
- 3 kg of green tomatoes;
- 5 bell peppers;
- 4 onions;
- 4 carrots;
- 200 ml of vegetable oil;
- 100 ml of 5% vinegar;
- 1 tbsp. Sahara;
- 1 tbsp. fine salt.
Grate the carrots coarsely. Cut the onions into half rings, bell peppers into strips, tomatoes into slices. Combine all vegetables in a deep container, pour over with vegetable oil and vinegar, sprinkle with sugar and salt, stir thoroughly with your hands and let stand for 20 minutes.
Divide the lettuce into one-liter jars, cover them with tin lids and place them in a large saucepan over medium heat, simmering water. Boil a winter snack for 30-35 minutes, then roll up the lids, turn the dishes over, wrap them in a blanket or blanket and wait until they cool completely.
