Tomatoes, taken from the branches in green, can ripen in a dark, dry, warm place for a month or two. But, if you have nowhere to store an unripe crop or you just want to cook something from green tomatoes, then one of the best solutions is a variety of pickles.
A simple recipe for salted tomatoes
Most green tomato pickle recipes are variations on the basic, traditional method. You can salt whole green tomatoes, especially if they are cherry tomatoes, you can cut them into halves, quarters, slices. You can add to them pieces of sweet pepper, onions, various spices such as garlic, caraway seeds, ginger root. But the base will still be a strong pickle that protects vegetables from spoilage.
For a kilogram of green tomatoes you will need;
- 2 glasses of water;
- 2 tablespoons of coarse salt.
Add a classic spice set to them, consisting of:
- 1 teaspoon yellow mustard seeds;
- 1 teaspoon of celery seeds;
- 1 teaspoon of coriander seeds;
- ½ teaspoon black peppercorns;
- ½ teaspoon allspice.
Salted tomatoes can be used not only as an appetizer, but also as a side dish for various types of fried meat. Slices of these tomatoes are placed in hamburgers and hot dogs.
Wash, dry and chop the tomatoes. Arrange in sterilized jars, put the spice mixture there. In a saucepan, bring water and salt to a boil. Make sure the salt is completely dissolved. Chill the brine lightly and pour into containers with chopped tomatoes, leaving about half a centimeter free at the neck of the jar. Then cool completely and store in a cool, dark place for up to 3 months. The tomatoes will be ready to eat in 7 days.
So that no air bubbles remain in the jars of tomatoes, insert a kebab stick into the vessel, and after pouring in the brine, remove it.
Pickled tomatoes with cucumbers
Salt green tomatoes along with cucumbers and surprise guests and households with such an unusual two-in-one snack. You will need:
- 2 cups cherry tomatoes;
- 8 short-fruited cucumbers;
- a handful of dill;
- 1 tablespoon coriander seeds;
- 5 cloves of garlic;
- ½ cup coarse salt;
- 3 glasses of water.
Rinse and dry the vegetables. Delete. Cut the cucumbers across into slices 2-3 centimeters long. Put, alternating, tomatoes, dill umbrellas and cucumbers in jars, put garlic and coriander seeds. Mix water and salt in a saucepan, bring to a boil and pour into a container with vegetables. Refrigerate slightly and cover. Store in the refrigerator. In the same brine, along with cucumbers and tomatoes, you can put small pods of sweet pepper, instead of cucumbers, you can salt young zucchini and squash cut into pieces with tomatoes.
