How to pickle green tomatoes in a saucepan with a quick recipe
So, in your garden grew a lot of tomatoes,which are still green and not suitable for use in 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 saucepan according to a quick recipe.
Among the favorite snacks, almost everyone will callsalted tomatoes, which can be used in combination with any products. Almost all people love crunchy, sour-salted fruits, and most want to know how to do it at home. Studying recommendations, how to pickle green tomatoes quickly, you need to consider that this is a "refrigeration method." With this method of preparation, there is no prolonged fermentation at high temperature, because 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 - brine features
The most interesting thing is that this recipecan be used not only for tomatoes, but also for cucumbers, asparagus beans and other vegetables. The number of ingredients is calculated per one liter jar, the cooking time takes about an hour and a half. You can consume the finished product in about a week.
You will need:
- 1 cup distilled white vinegar;
- 1 liter and 1.4 cups of water;
- 3 tablespoons table salt of salt or sea;
- approximately 0.5 kg of solid green tomatoes (about 5 pieces);
- 1/2 chili pepper;
- 6 medium cloves of garlic with removed cores, peeled and cut in half;
- 4 tablespoons of dill seed;
- 1/2 tablespoon black pepper dough.
Talking about how to properly salt the greentomatoes, you need to take their choice responsibly. Fruits should be not very large, have small seeds inside and have a crispy skin. You can pour them all together, but it will take more time. In addition, the tomatoes you have chosen can be of any variety, but they must be completely green, without any pink or yellow impregnations.
How to pickle green tomatoes in a saucepan: choosing other ingredients
Distilled water will do better, because it is cleaner and does not contain impurities that can change the taste of the brine. Most likely, you can find it in specialized stores or in a pharmacy.
It is best to use sea salt in this recipe. It has less impurities, and if you use a cookery, you will need to change the amount to a little less.
Usually enough 2-3 pieces of freshchili per liter of brine. If you can not find fresh peppers, you can use 1/2 teaspoon red pepper flakes. Do not worry, it will not make tomatoes too hot, chili just adds a certain flavor and piquancy.
Also, when thinking about how to pickle green tomatoes in a saucepan, you should pick up a suitable container. It should be tightly closed with a lid and be carefully treated with boiling water.
Put the garlic, fennel seeds and pea pepper into a prepared pan or other container.
Thoroughly wash the tomatoes and cut them into halves or quarters. Cut out all the 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 the vinegar, water and salt, bring to a boil and stir until all the salt has dissolved.
Pour the tomatoes with hot brine, covering them about 2 centimeters. Cover, cool to room temperature and then keep at least 2 days in the refrigerator.