Tomatoes removed 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.
Pick your recipe
A simple recipe for salted tomatoes
Most green tomato pickles recipes are a variation of the basic, traditional method. You can add whole green tomatoes, especially if they are cherry tomatoes, you can cut them into halves, quarters, and slices. You can add to them slices 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.
Per kilogram of green tomatoes you will need;
- 2 glasses of water;
- 2 tablespoons of coarse salt.
Put them a classic set of spices, consisting of:
- 1 teaspoon of yellow mustard seeds;
- 1 teaspoon of celery seeds;
- 1 teaspoon of coriander seeds;
- ½ teaspoon black pepper peas;
- ½ teaspoon allspice.
Salted tomatoes can be used not only as a snack, but also as a side dish for various types of fried meat. Slices of such tomatoes are placed in hamburgers and hot dogs.
Wash, dry and chop the tomatoes. Arrange on sterilized jars, put in the same mixture of spices. Bring water and salt to a boil in a saucepan. Make sure the salt is completely dissolved. Lightly cool the brine and pour into containers with chopped tomatoes, leaving free about a half centimeter at the neck of the jar. Then completely cool and store the pickles in a cool dark place for up to 3 months. Tomatoes will be ready for use in 7 days.
To avoid air bubbles in the jars with tomatoes, insert a barbecue stick into the vessel, and after pouring the brine, remove it.