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➠ Pickled spicy green tomatoes

Pickled spicy green tomatoes

1151

Kitchen Russian

Calorie content 19.8 kcal

Portions 4 l.

Cooking time 50 minutes

Proteins * 0.6 g

Fats * 0.1 g

Carbohydrates* 9.8 g

Content

Among the abundance of vegetable preparations, special attention should be paid to pickled green tomatoes. They are crispy, dense, with a bright rich taste and aroma. Chili peppers give tomatoes a "serious character." The fermentation method makes the harvest useful as it provides beneficial bacteria. The spiciness can be adjusted to your liking by adding more or less chili.

Ingredients

Green tomatoes 2 Kg Parsley 1 bundle Celery 1 bundle Chilli 1 - 2 pcs. Garlic 3 - 4 teeth. Salt 2 tbsp Horseradish leaves 1 PC. Bay leaf 2 pcs. Black peppercorns 4 - 5 pcs.

Cooking process

We select green tomatoes for pickling without defects or damage. It is better to select fruits of the same size so that the fermentation process is efficient and the taste of the product is optimal. Rinse and dry the tomatoes thoroughly. Celery and parsley greens are also thoroughly washed under running water and let it dry.

Finely chop the prepared parsley and celery with a knife and place it in a separate bowl. Set aside a couple of sprigs of celery greens whole.

Peel the garlic, rinse and dry. Wash chili peppers, dry them, you do not need to cleanse the seeds. Cut the chives into small oblong pieces. Cut the chili pod across into rings.

Pour the specified amount of salt into a bowl with chopped herbs.

Set aside celery sprigs, a couple of chili pieces and black peppercorns, bay leaves, and horseradish and cherry leaves are needed to line the jar before stacking the tomatoes.

Put washed and dried herbs, chili and pepper in a clean three-liter jar.

We prick the prepared tomatoes with a toothpick in the area of the stalk. This will shorten the fermentation time slightly.

Make a deep cut in each tomato. The incision should be so deep that the halves can be opened slightly, but the integrity of the fruit should be preserved.

Put the prepared mixture of herbs and salt tightly into the incision.

On top of the greens, stick the pieces of garlic and chili.

We stuff the whole amount of green tomatoes in this way.

Place the stuffed tomatoes tightly in a jar on the prepared flooring. Fill with cold water so that all the tomatoes are completely covered. Cover the jar with a towel and put it in a cool place for seven to ten days. During this time, the tomatoes will ferment and will be ready to eat.