Pickled green tomatoes in a saucepan
0
3030
Kitchen
Russian
Calorie content
17.8 kcal
Portions
4 l.
Cooking time
7 h.
Proteins *
1 gr.
Fats *
0.2 g
Carbohydrates*
3.2 gr.
According to this recipe, you can ferment green tomatoes in a saucepan right away in the country, only the saucepan must be large. It is very convenient. For some reason, when pickling in a saucepan, tomatoes are less salty and more flavorful than in a bucket. Do not spare greens and spices. Try it!
Ingredients
Cooking process
Rinse celery leaves, horseradish and dill plants with cold water and cut into medium pieces. Place half of this green mass on the bottom of a large saucepan. Divide the three heads of garlic into separate cloves and, without peeling them off, put the garlic on top of the herbs. Place half of the washed currant, cherry and laurel leaves on top of the garlic. Sprinkle in half the red and black peppercorns. Wash green tomatoes well. Place them very tightly in two layers on a green pillow.
Then put the rest of the leaves and spices on the layers of the tomatoes. Place 2 layers of tomatoes on top of them. The more you make the layer of herbs and spices, the more aromatic the tomatoes will be. Place whole horseradish leaves and some chives on top of the tomatoes. Cover the saucepan and leave the tomatoes with dry spices for 2-3 days, so that they are well saturated with the herbal aroma.
Bon Appetit!