Subtleties of preparing pickled green tomatoes for the winter. Delicious and quick recipes. How to cook pickled green tomatoes with garlic and herbs in a saucepan or bucket? Best Recipes
Pickled green tomatoes are everyone's favorite pickle. The snack can be prepared in a variety of ways. Let's look at several interesting recipes for pickling green tomatoes, as this is one of the most common dishes in Russia.
Even those people who do not like to eat red tomatoes claim that they cannot pass by such green “beauties”. By preparing a dozen jars, you can feed your family a delicious dish for several months. How to prepare green tomatoes for the winter? Let's look at the most popular recipes.
A simple recipe for pickled tomatoes
This is a fairly simple recipe that does not take much time, so every housewife should try to make it.
What you will need:
- garlic - 5 cloves;
- granulated sugar- 3 teaspoons;
- bay leaf - three pieces;
- salt - two small spoons;
- peppercorns - 3 pieces;
- 500 grams of unripe tomatoes.
How to cook:
- Prepare the jars in advance - wash and sterilize thoroughly.
- Place the garlic in the bottom of the prepared container.
- Carefully fill the jar with tomatoes to the rim.
- Sprinkle measured amounts of sugar and salt on top.
- Then throw in the pepper and bay leaf, then pour in clean water.
- Cover the jars with lids and leave them indoors for five days.
- After the time has expired, the workpieces must be removed to the cellar.
These green tomatoes in jars will be enjoyed by the entire household and beyond. Know that any preparations can last no more than 6 months, after which it is better not to risk eating them.
How to pickle tomatoes correctly
Not every housewife knows how to ferment green tomatoes quickly and tasty. This fermentation recipe surpassed others in its ease of preparation and variety of flavors.
Ingredients:
- cherry leaves;
- green tomatoes - 2 kilograms;
- fresh dill;
- allspice peas;
- a bunch of parsley;
- horseradish leaves - 4 pieces;
- mustard seeds - 1 large spoon;
- salt - 4 large spoons;
- garlic - 10 cloves;
- bay leaf.
It is better to cook green tomatoes in a saucepan. The preparation process takes approximately 1 hour.
Cooking method:
- To begin, select firm, undamaged tomatoes and wash them.
- Place all the herbs and spices in a saucepan (you can ferment tomatoes in a bucket) at the bottom.
- Carefully fold the tomatoes, sprinkle herbs and spices on top.
- Now you need to prepare the brine. For every liter of water you need to put about 3.5 tablespoons of salt. Prepare the brine in this ratio and pour it over the vegetables.
- Lastly, add the horseradish leaves.
- Cover the pan with a flat plate on which you need to place a weight. Then we leave the container in the house at room temperature for two weeks.
At the end of this time, the tomatoes will be ready and can be eaten. Be sure to share the recipe instant cooking tomatoes with friends and acquaintances.
Stuffed tomatoes
Recipes vary, but this one is distinguished by its originality and amazing taste of the finished product. Now we’ll learn how to prepare stuffed green tomatoes for the winter.
To make the filling you will need the following products:
- unripe tomatoes (three kilograms);
- bell pepper (2 pieces);
- common parsley (150 grams);
- garlic (2 heads);
- dill (100 grams);
- carrots (2 pieces).
For the brine you will need:
- 6% vinegar (500 milliliters);
- table salt (200 grams);
- granulated sugar (300 grams);
- distilled water (six liters).
Preparing these tomatoes will taste similar to barrel preparations: the tomatoes will not be sour or bitter, the taste will be amazing.
The cooking method is quite simple. First, you need to process all the ingredients for the filling in a meat grinder. Next, the tomatoes are cut and stuffed with a vegetable mixture. Afterwards, the vegetables must be placed in jars. Making the brine in the usual way and pour it into the prepared jars, screw on the lids and take them to a cold place.
This fermentation of tomatoes in jars for the winter is optimal, and to make the preparations last longer, put an aspirin tablet in each jar.
Georgian recipe
This green tomato recipe has been passed down from generation to generation. The preparation is very nutritious, but it takes a minimum of time to prepare. Such tomatoes are obtained in jars like barrels.
Ingredients:
- unripe tomatoes - 1 kilogram;
- celery - 150 grams;
- a bunch of parsley;
- a bunch of dill;
- garlic - 1 large head;
- water - four glasses;
- bay leaf;
- red pepper - one pod;
- salt - one large spoon.
How to cook:
- The garlic is peeled and each clove is cut.
- The pepper is cut and peeled, cut into rings.
- Pour water into a saucepan, bring to a boil, add celery and parsley, cook for seven minutes, then remove the greens and allow to cool. The required amount of salt is added to the prepared broth.
- Place tomatoes in jars, cover the gaps with celery branches and other herbs. Fill the filled containers to the top with cooled brine, secure the lids and place in the cellar.
The finished product can be eaten after 16 days.
Pickled tomatoes
It happens that unripe tomatoes become bitter, and the housewife begins to worry, will she be able to remove this bitterness? Yes, you can!
What you will need:
- unripe tomatoes - 2 kilograms;
- hot pepper - 2 pieces;
- garlic - four heads;
- green onion - 1 piece;
- bunches of greenery;
- bay leaf - 3 pieces;
- peppercorns - 3 pieces;
- water - 2 liters;
- salt - 4 large spoons;
- sugar - 1 spoon.
Ferment tomatoes in buckets - it will be much more convenient. Take the greens and vegetables and wash them. Peel the garlic and onions. It is necessary to finely chop the greens. Make a cut in the tomatoes, pass all the greens through a meat grinder, then fill the tomatoes with the resulting mixture. When everything is ready, you can carefully transfer the tomatoes into a bucket. If there are any greens left, it is recommended to sprinkle the vegetables with it, and then you can pour the prepared brine over it and cover it with a flat plate. The last thing to do is to place a heavy object on the “lid”. In two weeks the tomatoes will be ready.
Excellent options for preparing pickled green tomatoes at home - for the winter, with garlic, mustard, pepper. Delicious!
I want to invite you to try spicy pickled green tomatoes. The tomatoes turn out to be very tasty, spicy and unusually aromatic, ready to eat after 3 days. You can serve these tomatoes as a snack with strong drinks, you can complement them with dishes from fried meat, potatoes, etc. I advise you to cook it - it’s very tasty!
- green tomatoes (brown is also possible) - 1.5 kg;
- carrots - 1 pc.;
- sweet bell pepper - 1 pc.;
- chili pepper - 1 pc.;
- garlic - 1 head;
- dill and parsley - 0.5 bunch each;
- bay leaf - 3-4 pcs.;
- water - 1.5 liters;
- coarse salt - 3 tbsp. l.;
- sugar - 1 tbsp. l. (incomplete).
Wash green tomatoes (preferably medium-sized), make cross-shaped cuts on top, but not all the way through.
Peel the carrots and garlic, remove the seeds from the sweet pepper. Cut carrots and peppers into pieces.
Grind carrots, peppers, garlic and chili peppers in a blender.
Add chopped herbs to this mixture.
Mix everything thoroughly.
Stuff the slices of tomatoes with the prepared mixture and place them in a deep pan in layers. Add bay leaf on top.
Prepare the brine: add salt and sugar to the water, bring everything to a boil. Let the brine cool slightly (4-5 minutes) and pour it over the tomatoes.
Place a slight pressure on top of the tomatoes and leave them at room temperature for 3-4 days. After this, delicious, spicy pickled green tomatoes can be served. Store tomatoes in the refrigerator.
Recipe 2: pickled green tomatoes for the winter (with photo)
Pickled green tomatoes are a snack that many people enjoy. At the same time, it is perfect for both a holiday dinner and a family snack.
The huge advantage of this snack is that it is very easy to prepare at home. Tomatoes are fermented in the container in which it is most convenient to do this. In the old days, such tomatoes were often fermented in huge barrels, but nowadays housewives prefer to do this in pans, jars or buckets. There is no particular difference in capacity, so you can ferment green tomatoes where it is convenient.
Very often, tomatoes are fermented stuffed with herbs and garlic, and they are also covered with cabbage according to a quick recipe. This dish turns out to be very tasty and healthy due to the fact that the vegetables are not heat treated. This allows you to save most vitamins and beneficial microelements that help our body work smoothly during the cold season.
The most delicious pickled tomatoes- these are those that were picked in their own garden. A quick and simple recipe for preparing them with step-by-step photos will tell you in detail how to properly prepare such a snack at home. You can add pepper and mustard if you like spicy dishes, but do not overdo it so as not to spoil the preparation for the winter.
- green tomatoes - 500 gr
- dill - 3 umbrellas
- black peppercorns - 8 pcs
- garlic - 4 cloves
- sea salt - 1 tbsp.
Prepare the amount of green tomatoes you need. You can take very small fruits if you want to ferment them whole. Large tomatoes will have to be cut into two or four parts in order to compactly place them in the jar.
Tear off the stems, wash your tomatoes thoroughly, and then start cutting the most large fruits into several parts. Try to use a sharp knife so as not to damage or crush the tomatoes, otherwise they will not be as pleasant to the touch.
Now start putting all the ingredients you have into a jar that has been previously washed with soda. Do not compact the tomatoes so as not to turn them into mush. They should lie loosely in the jar. Add herbs, seasonings and salt, as well as garlic cloves.
Fill the contents of the bottle with cold boiled water so that it does not reach the top of the jar by 0.5 - 1 centimeter.
Cover your green tomatoes with a nylon lid and place them in a dark place. warm place, shaking the jar first to allow the salt and spices to be evenly distributed over the vegetables.
After this, you need to wait four to five days for the brine to ferment and the tomatoes to ferment. After the required time, your pickled green tomatoes will be ready to eat.
Recipe 3: Pickled green tomatoes in jars
The recipe for pickled green tomatoes is very simple, but they have an extraordinary taste. If you like barrel pickles, then you will like this method of preparation. Pickled green tomatoes will be ready in two weeks, but if you want it faster, prepare yellow ones. These tomatoes have a sweeter taste and cook much faster, the recipe is the same.
- Green, brown or yellow tomatoes - 1 kg
- Garlic - 2-3 cloves
- Sweet bell pepper - 1-2 pcs.
- Coarse salt - 40 g
- Dill seeds - a pinch
Preparing pickled green tomatoes for the winter is one of the most simple ways making pickles. Green tomatoes are very often left in the garden and many people simply throw them away, but they can be used to make a wonderful snack. If you bought unripe tomatoes or just want to pamper yourself delicious salty appetizer, you will like this recipe for its simplicity and accessibility.
If you don’t have green tomatoes, you can replace them with yellow ones - this variety is very tasty in itself, and when salted it will be even tastier.
It is advisable to take tomatoes whole, not damaged. Place them in a colander and wash well under running water.
To ensure that the tomatoes are well salted and juicy, you need to make a cross-shaped cut with a sharp knife.
Pickled green tomatoes will be ready for the winter faster if you prick them with a fork or toothpick from the stem side.
Yellow tomatoes are a little more tender, so you can simply cut them at the top.
Bell pepper you need to wash it, remove the stalk with seeds and cut it as finely as possible. You can grind the pepper in a meat grinder.
Chop parsley or dill and mix with pepper. If you are using dry dill seeds, you can immediately pour them into jars.
Peel the garlic, divide into cloves and finely chop with a knife or grate.
Mix pepper and garlic and put this vegetable mixture into the cuts.
Place the tomatoes stuffed with this mixture into jars - it is best to take liter jars or an enamel pan.
Prepare the brine. You need to add 40 grams of salt per liter of water, mix well and pour this brine over the tomatoes. You can heat the brine, then pickled green tomatoes will be ready for use in 10 days. Yellow tomatoes will be ready faster; you can try them in a week.
Fill the tomatoes with brine and place the jars or pan in a warm place. You can leave the workpiece in the kitchen - the temperature should not be lower than room temperature.
After a few days, the tomatoes can be moved to a cooler place.
Tomatoes salted according to this recipe can be served in two weeks, but they will be most delicious in about a month. To preserve pickled green tomatoes until winter, it is advisable to place the jars in the refrigerator or cool cellar. If you have a balcony, that's also a good place for storing homemade products.
Yellow tomatoes differ from green and red ones because they contain more vitamins and useful substances. Therefore, you can always save several kilograms of these amazing vegetables if you prepare this magnificent preparation. They can be served at the table as an independent snack. Bon appetit!
Recipe 4: Pickled green tomatoes in a saucepan
Pickled green tomatoes just like in the store Soviet time- This is a recipe that not everyone knows and knows how to cook.
- 1 kg green tomatoes,
- half a hot chili pepper,
- fresh dill,
- 2 bay leaves,
- 2-3 cloves of garlic,
- 7-8 black peppercorns,
- 1 tables. l. salt,
- 1 tables. l. sugar without a slide,
- 1.5 liters of water for marinade.
Wash the tomatoes and pierce them with a toothpick in one or several places. Place in an enamel pan. A glass container is also perfect, since glass does not oxidize and does not spoil vegetables.
Boil water, then cool slightly until warm. Add salt, sugar, dill sprigs, finely chopped garlic, chili pepper, black allspice peas and bay leaves. Mix everything so that the bulk ingredients are completely dissolved in the marinade. Now the marinade has cooled completely and you can continue cooking.
Pour marinade over green tomatoes. The marinade should have cooled completely and be at room temperature.
Cover the pan with a lid and leave in the room for 2 days for fermentation and fermentation. After two days (a small foam and bubbles will appear on the surface of the tomato), put it in the cellar or refrigerator for another 4-5 days.
When the fermentation time is up, you will see that the marinade has become cloudy and the tomatoes have become softer. I deliberately did not put pressure on the tomatoes so that they would retain not only their pleasant taste. appearance and did not shrink, but remained juicy inside. You can, of course, crush the tomatoes with pressure, but their shape will become wrinkled and not so attractive. Thanks to the punctures made with a toothpick, the tomatoes fermented very well inside. In Soviet times, tomatoes were always squashed and wrinkled, but the taste of my tomatoes and store-bought ones is no different.
We serve pickled tomatoes as a snack and more. Those who tried such tomatoes in stores during Soviet times will be overcome by nostalgia for the past. Now take the recipe into service.
Recipe 5: Pickled green tomatoes with mustard
I offer a recipe on how to prepare green tomatoes with mustard using the cold method.
Ingredients:
- green tomatoes – 10 kg,
- garlic - 3-4 heads,
- horseradish leaves,
- dill,
- mustard – 100 grams,
- cherry leaves.
For brine in a bucket of water:
- salt - 1 glass,
- granulated sugar - 2 cups.
After we have prepared all the ingredients we need, we will begin preparing a delicious preparation. Fill the horseradish leaves and dill with water and rinse well. Remove and shake off any remaining water from the greens.
Then we sort the green tomatoes and select the white or brown fruits. We wash them in plenty of cold running water. Let's put the fruits in a fine sieve, or just a colander. Let the water drain.
Wash the container in which our green tomatoes will be salted well. We scald it with boiling water. Then coat the bottom and walls of the container thickly with the most common mustard.
Place a layer of herbs (dill, cherry leaves, horseradish leaves) on the bottom of the barrel or pan. Place the prepared tomatoes tightly. Sprinkle them with peeled garlic, washed cherry leaves and dill. Let's prepare the brine. For this purpose in cold water dissolve salt and granulated sugar. Stir thoroughly until the salt and sugar are completely dissolved. Then fill the container filled with tomatoes with ready-made cold brine. Place a circle with a weight on top. Leave the tomatoes at room temperature for about 2-3 days. We wait until the fermentation process begins. Then we transfer the container to a cool place. Let's take a sample.
And now I can boldly declare that our winter preparation of mustard green tomatoes is ready!
Recipe 6: Green tomatoes pickled with garlic
Green tomatoes with herbs and garlic are a very tasty appetizer, and it would be a sin not to prepare it in the fall, when green tomatoes appear on the shelves! It turns out very piquant and spicy. The taste is truly amazing! You can put this appetizer on an everyday table, or on a holiday one. Green tomatoes with herbs and garlic go wonderfully with vodka. True, such tomatoes have a distinct garlicky smell, so if you are going to work or, say, on a date, it is better not to eat them. In other cases they are not contraindicated.
The recipe for pickling green tomatoes stuffed with garlic and herbs is very simple! You just need to prepare the filling and then stuff the tomatoes with it. Next, green tomatoes should be fermented in a special brine for three to four days. After this time, the appetizer will be ready and can be included in your menu.
If you are partial to green tomatoes stuffed with herbs and garlic, and want to enjoy this wonderful snack prepared with your own hands, then study first step by step photo The recipe for their preparation is given below. Follow all the instructions exactly, and then soon you will be able to please your household with a very tasty autumn dish.
- green tomatoes - 3 kg
- carrots - 1-2 pcs
- chopped parsley - 3-4 tbsp.
- chopped dill - 3-4 tbsp.
- sweet bell pepper - 1 piece
- hot pepper - 1 pc.
- horseradish leaves - 1-2 pcs
- bay leaf - 4-5 pcs
- garlic - 10-12 cloves
- table salt - 2 tbsp. per liter of water
- sugar - ½ tbsp. per liter of water
The preparation of the appetizer begins with the selection of tomatoes. They should have a fairly dense peel, and the fruits themselves should be strong. Tomatoes brought home should be thoroughly washed to remove all dirt and then dried with paper towels. Then each fruit needs to be cut crosswise, but not all the way. The tomatoes should not fall apart.
Peel the carrots and wash them thoroughly, and then chop them (it’s best to grate them on a coarse grater). Next, let's do the sweet bell peppers. You need to remove the stem and seeds. Then the pepper will need to be chopped into small pieces. After this, mix the chopped vegetables.
Grind the hot pepper and garlic and then mix them.
Thoroughly wash the greens (dill and parsley), dry them, and then chop them.
Chopped greens, garlic, carrots, as well as sweet and hot peppers mix in one bowl. We stuff the green tomatoes with the resulting “minced meat”. To make the brine, dissolve the required amount of salt and sugar in boiling water. Place the stuffed green tomatoes in a saucepan and cover them with bay leaves and horseradish leaves, and then pour in the previously prepared brine.
The brine should completely cover the tomatoes. It is advisable to place some kind of weight on top. For example, tomatoes can be covered with a plate, and a one and a half liter jar filled with water can be placed on it.
Keep green tomatoes stuffed with herbs and garlic in this state for 3-4 days. And then you can include them in your diet: they will be ready!
Recipe 7, step by step: pickled green tomatoes in a bucket
I bring to your attention a recipe for a very tasty snack! Tomatoes according to this recipe last a long time, but they are so tasty that the whole barrel disappears unnoticed!
- Tomato (5 kg)
- Garlic - to taste
- Red hot pepper - to taste
- Leaf celery - to taste
- Black pepper - to taste
- Bay leaf - to taste
- Dill - to taste
- Salt - to taste
Prepare all ingredients. Wash the tomatoes.
Preparing for the winter is a great way to preserve your harvest and enjoy it all winter long. Sauerkraut Many people have it in stock, but the fermented ones green tomatoes not that popular. And in vain, because they are good for health and rich in vitamins, which are so necessary in winter.
Unripe tomato fruits are unsuitable for fresh consumption as they contain solanine, a substance hazardous to human health. So place the fruits in salt water before cooking. By the way, choose medium-sized tomatoes without damage to reduce the likelihood of a high solanine content in them, and this size is the most convenient for cooking. It’s good if they are a little white or yellowed, which indicates a low solanine content. It’s just that fermented green tomatoes cannot be eaten earlier than a month after harvesting.
Before cooking, you need to select a suitable container. In this case, you need to take into account:
- how many fruits do you plan to ferment;
- how many people is the recipe for?
- shelf life of the workpiece;
- storage conditions.
- If the prescription is for a large number of man, it is most convenient to use a barrel.
Remember! Wooden barrels require disinfection before use
Plastic ones are generally not very suitable for food storage.
An excellent and safe option for all times is the well-known glass jars; they should be sterilized before fermentation. The finished product should be stored in a cool, dark place, in a cellar, pantry, or basement.
To extend the shelf life and give the product a special aroma, place a sprig of bird cherry in a container with tomatoes.
Pickled green tomatoes for the winter in jars
Pickled green tomatoes in barrel-style jars are very tasty. Before cooking, be sure to sterilize empty containers. The easiest way to do this is to use a microwave.
Pour a few tablespoons of water into a jar and microwave for 2 minutes. Place the can horizontally if it is large and cannot be placed completely.
- Remove the jar and pour out the water if it has not boiled away.
For the preparation you will need:
- 3 kg green tomatoes
- 4 large carrots
- 4 sweet peppers
- 0.5 kg onions
- 1.5 heads of garlic
- chili pepper pod
- 1/4 tbsp. Sahara
- 1/4 tbsp. salt
- 1/2 tbsp. vinegar
- 1/2 tbsp. rast. oils
How to cook:
- Wash and peel the vegetables. Sweet peppers and tomatoes and cut into equal size cubes. Grate carrots, onions, garlic and chili.
- Place all the vegetables in a saucepan, add oil and boil. If necessary, add a little water.
- After the vegetables boil, add vinegar, salt, sugar. Simmer over low heat for another 20 minutes. Remove from the stove and roll into jars.
Recipe for cooking in barrels
A time-tested recipe. A wooden barrel will give the dish a special taste and aroma.
According to the traditional recipe you will need:
- 10 kg green tomatoes
- 300 g dill along with umbrellas
- 40 g tarragon (tarragon)
- 50 g parsley
- 100 g cherry leaves
- 100 g currant leaves
- large head of garlic
- 3 chili pods
- 70 g salt per liter of water
Preparation:
- Line the bottom of the barrel with 1/3 of the leaves and herbs. Fill the barrel with tomatoes to the middle, distributing garlic cloves and chopped hot peppers between them.
- In the middle of the barrel, cover the tomatoes with another third of the greens and leaves. Place the rest of the tomatoes and cover again with leaves and herbs. Dissolve salt in cold water and pour over tomatoes. You can put horseradish roots on top to extend shelf life.
- Place the weight on top of the workpiece and put it in the cold for 1.5 months.
How to ferment in a bucket
You can easily cook tomatoes in a bucket with this recipe. Moreover, the process will take no more time than the recipe for a jar.
What will you need?
- 1 bucket of green tomatoes, not filled to the brim
- 125 g dill with umbrellas
- 100 g bay leaf
- 50 g currant leaf
- 20 g each of allspice and red pepper
- 50 g horseradish leaves
- 50 g salt
- 3 liters of water
Cooking process:
- Wash the vegetables, place horseradish and currant leaves on the bottom. Fill the jar with tomatoes, mixing them with herbs, peppers, and bay leaves.
- Thoroughly dissolve the salt in 3 liters of water and pour over the vegetables.
After a month, you can already enjoy the resulting pickles, which will turn out to be appetizing and piquant in taste.
Pickled green tomatoes in a saucepan
Even if you don’t have the opportunity to keep tomatoes in the cellar, you can prepare an equally tasty preparation in a pan; for this you need:
- 1 kg green tomatoes
- 4 dill umbrellas
- 50 g currant leaves
- 1 tbsp. l. apple cider vinegar
- 2 heads of garlic
- 1 tbsp. l. Sahara
- 4 tbsp. l. salt
How to cook pickled tomatoes in a saucepan:
- Rinse the vegetables and carefully pierce the tomatoes with a fork.
- Place dill and leaves on the bottom, place tomatoes tightly on top, adding garlic.
- Dilute vinegar, sugar, salt in three liters of water, pour over the vegetables and put in the refrigerator for 5-6 days.
As you can see, preparing them is very simple, and the taste of the resulting preparation will surprise you and your guests.
Tomatoes stuffed with garlic for the winter
This variation of the recipe is not so difficult to prepare, and a pleasant spice will add piquancy to any meal.
Ingredients:
- 2 kg green tomatoes
- 1 clove of garlic for each tomato
- 100 g dill with umbrellas
- 1 liter of water
- 70 ml vinegar
- 15 g bay leaf
- 3 tsp. salt
- 1 tbsp. l. Sahara
How to cook:
- Wash the tomatoes and carefully cut them. Place a clove of garlic into the cut. Line the bottom of the jar with dill and half the leaves.
- Boil the brine from vinegar, sugar, salt and part of the laurel diluted in water, remove from heat.
- Place the tomatoes in a container and pour in the brine. In about a month the tomatoes will be ready.
Express cooking method
It happens that guests suddenly appear on the doorstep, and you don’t have any homemade treats. In this case, this recipe will save you; in just two hours the appetizer can be served.
What do you need:
- 3 large green tomatoes (1 kg)
- 0.5 l water
- 300 ml vinegar 9%
- 1 head of garlic
- 200 g dill without umbrellas
- 2.5 tbsp. l. salt
Cooking method:
- Cut the tomatoes and garlic into neat slices, chop the dill stems.
- Boil water with salt, pour in vinegar. Immediately pour over the tomatoes. This is necessary in order to neutralize solanine.
- When the workpiece has cooled, put it in the refrigerator for an hour. Serve the appetizer on the table and treat your guests!
What do you need:
- 3 kg tomato
- 4 chili peppers
- 6 bell peppers
- 2 heads of garlic
- 1 liter of water
- 150 ml vinegar 9%
- 150 ml vegetable oil
- 100 g dill
- 150 g sugar
- 3 tbsp. l. salt
How to cook tomatoes “Korean style”:
- Cut the tomatoes into quarters bell pepper, chop the dill and garlic, chop the hot pepper into cubes.
- Combine everything in one bowl. Season and mix thoroughly.
- Dilute the vinegar with boiled water, pour it over the tomatoes, add vegetable oil and stir.
- Place the tomatoes in a jar, and you can put a couple of dill umbrellas on top. Put it in the refrigerator.
Pickled green tomatoes are a great appetizer that goes well with many dishes. Using our recipes, you can prepare tomatoes for the winter or pleasantly surprise your loved ones.