Green tomatoes with citric acid
0
3164
Kitchen
Russian
Calorie content
91.9 kcal
Portions
2 p.
Cooking time
40 minutes
Proteins *
2 gr.
Fats *
5.6 g
Carbohydrates*
18.2 g
Green tomatoes canned with citric acid rather than the usual vinegar taste slightly different. Their sourness is more tender, fresh, delicate. The storage of such a workpiece does not require special conditions, the preservation is perfectly preserved and does not become cloudy. Those who prefer to avoid vinegar will find this recipe to their liking. The proportions shown are based on a 1 liter can of tomatoes. Depending on the available green tomatoes, the proportions are increased accordingly.
Ingredients
Cooking process
Rinse green tomatoes thoroughly with running water. Whenever possible, we try to pick fruits of the same size for pickling. In this case, the preparation not only has a more attractive appearance, but also has an optimally balanced taste. Sprinkle the washed tomatoes on a dry towel and let them dry from excess moisture.
Pour spices into clean dry jars: black peppercorns, bay leaves, coriander and mustard seeds. Peel the garlic, wash it, dry it. We cut each clove lengthwise into two parts and also put them in jars. Put green tomatoes on top of the spices. They need to be placed tightly enough, but at the same time try not to deform.
Pour the specified amount of water into a saucepan, pour salt, granulated sugar and citric acid into it. Bring the liquid to a boil, remembering to stir to dissolve the additives. Pour tomatoes in jars with boiling marinade, cover with clean lids. We put the cans of tomatoes on sterilization for ten minutes, then roll them up. We turn the sealed jars of tomatoes upside down to check the tightness. In this position, let them cool completely and then put them away for storage.
Bon Appetit!