One of the favorite types of pickles are classic green tomatoes, which you can buy ready-made in the markets and in large stores. However, it is not so easy to find a truly delicious recipe for salting green tomatoes, and store products will never be exactly the same as homemade ones.
That is why many people prefer to make their own blanks. In this case, the most common homemade pickles can safely be called cucumbers and various types of tomatoes. Such delicious vegetables will be the perfect complement to the festive table, both by themselves and in combination with cheese and other products. In addition, pickles are great as a side dish for meat dishes.
Features of the proposed recipe
The salting of green tomatoes in a pan, proposed in this article, involves storing the finished product in the refrigerator. The process of salting itself will last about a week, as the tomatoes should be soaked well.
If you do not grow tomatoes yourself and are forced to buy them, try to find a suitable option in the vegetable market, where the products of your own farms are presented.
Salting of green tomatoes in a pan can be done either separately or in combination with other vegetables. Ideally add a little jalapeno (or chili), cauliflower, carrots, small onions. In addition, you should also experiment with spices yourself - you can use allspice, juniper, fennel, dill seeds, caraway seeds.
What do you need?
Salting green tomatoes in a saucepan according to this recipe involves the preparation of two liters of brine. This amount is enough to cook about 6-8 large tomatoes, cut into pieces.
To prepare the brine, you will need:
- 6-8 large green tomatoes, cut into small pieces;
- 2.5 cups of water;
- 2.5 cups of white vinegar;
- 3 tablespoons of table salt or sea salt;
- 3 tablespoons of sugar;
- 4 cloves of garlic (peeled);
- 2 tablespoons of coriander seeds;
- 4 tablespoons of yellow mustard seeds ;
- a little black pepper;
- 4 bay leaves;
- 4 small red chili peppers (recommended).
Salting of green tomato with mustard
Take water, vinegar, salt and sugar, add the cloves of garlic into it and cook the brine in a pan of chemically neutral material (such as stainless steel). Boil the mixture for 5 minutes. If you use whole tomatoes, pierce them several times with toothpicks, cut large tomatoes into identical slices.
Fold in a large pan, then sterilize a few small glass jars. In each of them put 1 bay leaf and one chili pepper. Then the pickling of green tomatoes in the pan should be done - sprinkle them with a small amount of salt, as well as the above amount of mustard powder and coriander seeds. If you want hot tomatoes, you can double the amount of spices.
Then put the tomatoes in glass jars and pour hot brine. Cover them and let cool. Cool to room temperature and let it brew for about a week, after which the tomatoes will be ready to eat.