What if you, as the most diligent summer resident, planted so many tomato bushes that the harvest was enough not only for food, but also for traditional pickles and winter salads, and by the end of September there were still unripe fruits in the garden?
Act boldly, without regret, remove all the bushes from the beds, collect all the green fruits. By the way, some of the bushes together with green fruits can be hung in the room upside down – so they are more likely to ripen. Well, let the rest lie on the blank. These tomatoes will make very tasty preparations-marinades, salads and even jam, which you are sure to surprise your household.
The quickest way to make a winter snack from unripe tomatoes is to pickle. And the most successful and very simple recipe is there, and we are ready to tell you it. These hand-pickled tomatoes keep their shape perfectly and look very appetizing on a set table.
For salting you will need:
- 2 kg (4.4 lb) of green tomatoes,
- 4-5 pieces of bell pepper,
- 2 heads of garlic,
- 40 g (1.4 oz) of dill (large bunch),
- 2-3 tablespoons of salt.
Recipe
- Pass dill, garlic, bell pepper through a meat grinder, add salt and mix everything.
- Cut the tomatoes in half, put them in a jar for sourdough, divide some of the tomatoes, pour the prepared dressing.
- Cover the tomato slices with the dressing, pour the dressing over them.
- Again, the layer of tomatoes is superimposed and so on.
- Place an upturned plate on top of the tomatoes and place the yoke on top of it.
- Put in a warm place to ferment for 3-4 days. As soon as the foam and sour smell appear, to remove the oppression, put the tomatoes tightly in jars, pour the resulting brine and roll up.
Store salted green tomatoes in the refrigerator or in the cold. This way, they won’t spoil prematurely.
Useful tip: the brine left after eating tomatoes can be used to fill sour soup and many other dishes!
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