Pickled green tomatoes in jars

Step-by-step preparation

Cooking time: 48 day

1. STEP 1

   

   How to make pickled green tomatoes? Prepare all the necessary ingredients. Select tomatoes that are well ripened, but have not yet turned red. They are no longer as bitter, since they contain less corned beef. Wash vegetables and herbs thoroughly.

2. STEP 2

   

   Pour two liters of cold water into a large bowl and add one tablespoon of salt, stir until dissolved. Place green tomatoes in it and leave for 30 minutes, drain the water and add salt water again, leave for another 30 minutes. Drain the water and rinse the tomatoes with cold water.

3. STEP 3

   

   Wash the jar thoroughly with hot water and baking soda and rinse well. If you wish, you can sterilize the jar, but this is not necessary with this method. Place parsley, horseradish leaves, dill umbrella and garlic cloves at the bottom of the jar.

4. STEP 4

   

   Place green peppers at the bottom of the jar. If the pepper is very large, cut it in half.

5. STEP 5

   

   Place green tomatoes in the jar, all the way to the top. Top them with dill and horseradish leaves.

6. STEP 6

   

   Add salt to cold water and stir until completely dissolved. You can put salt in hot water and then cool completely.

7. STEP 7

   

   Pour the solution over the tomatoes and cover the jars with plastic lids. Leave at room temperature for 3 days. During this time, natural fermentation will occur due to lactic acid, which is formed during fermentation. That is why the jar is not immediately closed tightly with a lid, but only covered. After this, close it with a thick plastic lid and put it in a cellar or other dark, cold place.

8. STEP 8

   

   The tomatoes will be ready in 45 days. Bon appetit.

Comments on the recipe

nice_kitten06

31.08.2023

4.7

I usually buy pickled green tomatoes at the market, but now I’ll try to make my own. Thanks to the author for the recipe. You can also seal green tomatoes in jars. See how.

Eleno4ka

31.08.2023

4.7

I made pickled green tomatoes in jars for the winter. The jar with the preparation stood at room temperature for three days. It is already clear that the fermentation process is underway: the brine has become cloudy and acquired a characteristic taste and smell. Today I'll send the tomatoes to the cellar. All you have to do is be patient to enjoy the aromatic, spicy tomatoes in a month and a half. Thanks to the author for the recipe!

Tatyana143

31.08.2023

4.7

How I love pickled green tomatoes. I can eat them and eat them. I liked the recipe. I'll try to pickle them one of these days, I hope they will be very tasty. The main thing is that everything in your recipe is written clearly and clearly. Simple but delicious recipe. Thank you for this recipe.

Shura

31.08.2023

4.9

Yes, Tatyana143, these tomatoes are an excellent appetizer for any meat and fish dishes! I love them too - they are plump, spicy and salty in moderation, and the taste is completely different from ripe tomatoes! And with potatoes - a special conversation! I will also pickle chicken according to this recipe!