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Pickled green tomatoes

1339

Kitchen Russian

Calorie content 139.1 kcal

Portions 2 p.

Cooking time 14 days

Proteins * 0.7 g

Fats * gr.

Carbohydrates* 3.2 gr.

Content

I first tasted green pickled tomatoes at my grandmother's in the village. I was small and, naturally, I did not like this appetizer, as well as barrel cucumbers. But, as you know, tastes change with age and what was not tasty in childhood becomes a delicacy at a conscious age.

Ingredients

Cooking process

Prepare the required ingredients for the pickled green tomatoes. Rinse green tomatoes, hot red peppers, dill, horseradish leaves, cherries and currants thoroughly under cold running water and dry. Peel the garlic. Cut hot red peppers into rings, peeling them off.

Wash and sterilize the jar in the microwave or oven. At the bottom of a sterile jar, put a few sprigs of dill, horseradish leaves, currants and cherries, garlic and a few pieces of hot red pepper.

Chop green tomatoes in several places around the stalk with a toothpick. Place the tomatoes tightly in a 3-liter jar. It is also convenient to use a saucepan for pickled green tomatoes.

Alternate layers of tomatoes with seasonings, spices and herbs. Fill the container completely in this way. Cover the top with horseradish leaves.

Dissolve rock salt and citric acid in drinking water. Fill the containers with brine, close the jar with a nylon lid and leave for 10-14 days at room temperature. If cooking in a saucepan, cover first with a smaller plate and then with a lid. Store prepared pickled green tomatoes in the refrigerator.

Bon Appetit!