So, in your garden a lot of tomatoes have grown, which are still green and not suitable for consumption in a salad. But they can already be used! For example, fry or bake with other vegetables, or make delicious pickles. In this article, you will learn how to pickle green tomatoes in a pan using a quick recipe.
Among your favorite snacks, almost everyone will name salted tomatoes, which can be used in combination with any products. Almost all people love crispy, sour-salty fruits, and most want to know how to do this at home. Studying recommendations on how to salt green tomatoes quickly, you need to consider that this is a "refrigeration technique". With this cooking method, prolonged fermentation at high temperature does not occur, therefore this product should be stored in the refrigerator. At the same time, tomatoes remain crispy for several months, in contrast to pasteurized pickles, which are soft.
How to pickle green tomatoes in a saucepan - pickle features
The most interesting thing is that this recipe can be used not only for tomatoes, but also for cucumbers, asparagus beans and other vegetables. The amount of ingredients is given per one liter can, the cooking time takes about one and a half hours. You can use the finished product after about a week.
You will need:
- 1 cup distilled white vinegar;
- 1 liter and 1.4 glasses of water;
- 3 tablespoons of table salt or sea salt;
- about 0.5 kg of solid green tomatoes (about 5 pieces);
- 1/2 chili peppers
- 6 medium cloves of garlic with kernels removed, peeled and chopped in half;
- 4 tablespoons of dill seeds;
- 1/2 tablespoon black pepper peas.
Speaking about how to properly salt green tomatoes, you need to be responsible for their choice. Fruits should not be very large, have small seeds inside and have a crispy skin. You can salt them whole, but it will take longer. In addition, the tomatoes you choose can be of any kind, but they must be completely green, without any pink or yellow blotches.
How to Pickle Green Tomatoes in a Pan: Selecting Other Ingredients
Water
Distilled water is better because it is cleaner and does not contain impurities that can change the taste of brine. Most likely, you can find it in specialized stores or in a pharmacy.
Salt
It is best to use sea salt in this recipe. It has less impurities, and if you use a cookbook, you will need to change the amount to a little less.
About chili
Usually, 2-3 pieces of fresh chili per liter of brine is sufficient. If you cannot find fresh peppers, you can use 1/2 teaspoon of red pepper flakes. Do not worry, this will not make the tomatoes too hot, chili just adds a certain flavor and piquancy.
Also, when thinking about how to pickle green tomatoes in a pan, you should choose the right container. It should be tightly closed with a lid and carefully treated with boiling water.
Cooking
Put the garlic, dill and peppercorns in a prepared pan or other container.
Wash the tomatoes thoroughly and cut them into halves or quarters. Cut out all dark spots and pieces of stems. Fold the fruits in a saucepan, leaving about 5 cm of free space on top.
Prepare the brine by mixing vinegar, water and salt, bring to a boil and stir until all the salt has dissolved.
Pour the hot brine over the tomatoes, covering them about 2 centimeters. Cover, cool to room temperature, and then let it sit in the refrigerator for at least 2 days.