Pickle of green tomatoes in a saucepan with mustard
One of the favorite kinds of pickles isclassic green tomatoes, which can be bought ready-made in markets and large stores. However, a really delicious recipe for pickling green tomatoes is not so easy to find, and store products will never be exactly the same as homemade ones.
This is why many people prefer to make their ownown blanks. At the same time, the most common domestic pickles can safely be called cucumbers and different types of tomato. Such delicious vegetables will be a wonderful addition to the festive table, both on their own, and in combination with cheese and other products. In addition, pickles are excellent as a side dish for meat dishes.
Features of the proposed recipe
Pickling green tomatoes in a saucepan,proposed in this article, involves the storage of the finished product in the refrigerator. The process of salting will last about a week, as tomatoes should soak up well.
If you yourself do not grow tomatoes and are forced to buy them, try to find a suitable option in the vegetable market, where you can find products of your own farms.
Pickling green tomatoes in a saucepan can beis made both separately and in combination with other vegetables. It is ideal to add a little jalapeño (or chili peppers), cauliflower, carrots, small onions. In addition, you should experiment with spices yourself - you can use sweet pepper, juniper, fennel, fennel seeds, cumin.
What do you need?
Pickling green tomatoes in a saucepan according to this recipe involves the preparation of two liters of brine. This amount is enough to prepare about 6-8 large tomatoes, cut into pieces.
To prepare a brine, you will need:
- 6-8 large green tomatoes, cut into small pieces;
- 2.5 cups of water;
- 2.5 glasses of white vinegar;
- 3 tablespoons of sea or table salt;
- 3 tablespoons of sugar;
- 4 cloves garlic (peeled);
- 2 tablespoons coriander seeds;
- 4 table spoons of yellow mustard grains;
- some black pepper;
- 4 laurel leaves;
- 4 small red chili peppers (recommended).
Pickle of green tomato with mustard
Take water, vinegar, salt and sugar, add togarlic cloves and cook the brine in a pan of chemically neutral material (eg stainless steel). Boil the mixture for 5 minutes. If you use small whole tomatoes, pierce them several times with toothpicks, cut large tomatoes into identical slices.
Fold in a large saucepan, then sterilizeseveral small glass jars. In each of them put on 1 bay leaf and one chili pepper. Then, picking green tomatoes in a saucepan should be done - sprinkle them with a small amount of salt, as well as the above amount of mustard powder and coriander seeds. If you want to get sharp tomatoes, you can double the amount of spices.
Then spread the tomatoes over the glass jars andfill with hot brine. Cover them with a lid and allow to cool. Cool to room temperature and let it brew for about a week, after which the tomatoes will be ready for use.</ p>>