Cold salted green tomatoes in a jar

Step-by-step preparation

Cooking time: 28 day

1. STEP 1

   

   How to cold pickle green tomatoes in a jar? You don't need a lot of ingredients to make this cold appetizer. Prepare the basics: green tomatoes, salt, sugar, mustard and water. Use chili pepper as desired. I took 2 pods of hot pepper.

2. STEP 2

   

   Wash the tomatoes well (and the peppers too, if using). Make several punctures in each tomato using a toothpick, so the tomatoes will be salted faster and will be ready to eat.

3. STEP 3

   

   Wash the container in which you will pickle green tomatoes thoroughly with the product, and then rinse well several times with clean water. To pickle tomatoes, you can use a barrel, a plastic bucket, a pan, a glass container, and so on.. I have a large plastic jar, and I made the preparation in it. Compact the tomatoes in a container and place peppers between them.

4. STEP 4

   

   Prepare the brine. For 1 liter of water you will need 2 heaped tablespoons of salt, 1 heaped tablespoon of sugar and 1 teaspoon of powdered mustard. Add salt, sugar and mustard to the water and mix everything very well until the salt and sugar are completely dissolved.

5. STEP 5

   

   Pour over the tomatoes so that the water covers them completely. If necessary, dilute more brine.

6. STEP 6

   

   Place a weight on top to prevent the tomatoes from floating. Remember, tomatoes must be in brine all the time. I use a small glass cup as a load, immerse it in a jar so that the brine is in the cup to the brim (as in the photo). This prevents the tomatoes from floating.

7. STEP 7

   

   It remains to wait for the right time. Leave the container with tomatoes at room temperature for 5-7 days (depending on the room temperature). After a few days, a white coating appears on the surface of the jar; this is quite normal and indicates that the process of ripening green tomatoes is in full swing. Remove plaque with a clean spoon. After the specified time has passed, cover the jar with a lid and leave it in a cooler place (for example, in the refrigerator).

8. STEP 8

   

   Let the pickles sit for about 2-3 more weeks. Ready! Serve the most fragrant green tomatoes to the table!

9. STEP 9

   

   You can make a salad from these tomatoes. In a separate cup, mix 2 tablespoons of vegetable oil, add a small clove of garlic passed through a press, stir and pour over the tomatoes cut into slices.

Comments on the recipe

Natalia M

02.08.2023

4.5

Pickled green tomatoes are very good as a snack, and they will simply be a tasty addition to dinner. That’s why I always prepare these wonderful tomatoes in the fall. Most of all, we love tomatoes that are milky ripe or slightly brown. They turn out hard, unlike ripe red specimens. I salted these tomatoes in two plastic containers of three liters each; they fit well in the refrigerator. I sorted the tomatoes by size; small ones would ferment faster, so we started taking samples from them. I boiled the brine so that the salt would disperse faster, then cooled it. There was no dry mustard, I added grains. The tomatoes fermented at room temperature for four days; as soon as a characteristic smell appeared and the brine became slightly cloudy, I put it in the refrigerator. Kept it in the cold for two weeks. Yesterday we took a sample. Well, very tasty tomatoes! Sour, quite tough, pleasantly tart! A little spicy, I added one small chili pepper when fermenting. It turns out very appetizing with onions and vegetable oil. And just like that, passing by the refrigerator, I take out these tomatoes, well, very tasty! Thanks for the recipe!