Recipe for green tomatoes with mustard. How to ferment green tomatoes for the winter in jars, a bucket and a saucepan

This harvest season, green tomato blanks are very common. I've been seeing more and more recipes like this lately. Moreover, they are all quite different, these are sauces, pickled tomatoes, salted and the like. Of course, each preparation is delicious in its own way. I propose to see how you can prepare green tomatoes with mustard in a cold way. By the way, you can pickle tomatoes in a cold way according to different recipes.

Ingredients:
- green tomatoes - 10 kg,
- garlic - 3-4 heads,
- horseradish leaves,
- dill,
- mustard - 100 grams,
- cherry leaves.

For brine per bucket of water:
- salt - 1 glass,
- granulated sugar - 2 cups.




After we have prepared all the ingredients we need, we will start preparing a delicious preparation. Pour horseradish leaves and dill with water and rinse well. We take out and shake off the remaining water from the greens.




Then we sort the green tomatoes and select the whitened or brown fruits. Rinse them in plenty of cold running water. Let's send the fruits to a fine sieve, mlm is just a colander. Let the water drain.




We wash the container in which our green tomatoes will be salted well. We scald it with boiling water. Then we thickly coat the bottom and walls of the container with the most ordinary mustard.




At the bottom of the barrel or pan lay out a layer of greens (dill, cherry leaves, horseradish leaves). Pack the prepared tomatoes tightly. Sprinkle them with peeled garlic, washed cherry leaves and dill. Let's prepare the brine. To do this, dissolve salt and granulated sugar in cold water. Stir thoroughly until the salt and sugar are completely dissolved. Then fill the container filled with tomatoes with ready-made cold brine. We put a circle with a load on top. We 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. We take a test.




And now I boldly declare that our preparation for the winter of mustard green tomatoes is ready! Also try cooking

Autumn is a wonderful time when hardworking summer residents harvest a generous harvest. But the joy of this process can be overshadowed by the fact that some vegetables (in particular tomatoes) are not stored for a long time. The ability to make pickles for the winter saves gardeners. Almost every housewife can boast of her signature recipe for pickling or pickling ripe vegetables. But not every woman knows how to keep green tomatoes from disappearing. After all, sometimes there are a lot of them. Salting green tomatoes with mustard is the perfect way to solve this problem.

It turns out that the secret of using mustard as a preservative was known to our grandmothers and great-grandmothers. But he was forgotten, since cheap acetic acid appeared in the 20th century. She replaced the bitter pasty mixture from the recipes of many housewives. In the 21st century, seasoning from the seeds of the mustard plant again appeared on the tables of Russian women, not only as a seasoning, but also as a preservative. The classic recipe for salting green tomatoes with mustard has many variations. This is justified, since the taste of the resulting snacks is changing.

Features of salting green tomatoes for the winter with mustard

The use of a dry or paste-like bitter mixture when preparing pickles for the winter is a way to preserve any workpiece from mold.

There are several proven methods of using mustard in various pickles:

1. Quick preservation for short storage. The polyethylene cover from the inside is moistened with boiled water and thickly sprinkled with dry mustard. Then a jar of green tomatoes in mustard is carefully sealed with a lid, trying not to spill the bitter powder.
2. Closing method "mustard cork". A jar of green vegetables is filled with marinade or brine not to the top, leaving a few centimeters of empty space. Green tomatoes are covered with gauze on top. Its size should be twice the size of the neck of the container. A thick layer of dry mustard is poured onto gauze in a jar up to the neck and covered with the remaining gauze. After that, the container is carefully sealed with a plastic lid.
3. Pickled or salted tomatoes, corked with a “mustard cork”, are stored in a cold place for about six months.

Rules for choosing tomatoes

Tomatoes used to prepare pickles for the winter period must meet the following requirements:

1. Have a small size. Large specimens may be damaged when passing through the neck of the container.
2. Contain a large number of useful elements.
3. There should be no damage, dents or scratches on the skin, otherwise the tomato will acquire an unpleasant taste when salted or even deteriorate.

For salting and canning, you can not use green tomatoes of salad varieties.

How to Pickle Green Tomatoes with Dry Mustard

There is a traditional recipe for pickling green tomatoes. To prepare salted fruits in a three-liter jar, you need to take:

• 2 kg of green tomatoes, no larger than 4 - 5 cm in diameter;
• 30 g mustard powder;
• 60 g of table salt;
• 1 tsp granulated sugar;
• 1/5 tbsp black peppercorns;
• 5 bay leaves;
• a small head of garlic;
• horseradish leaf;
• dill to taste.

To prepare salted green tomatoes with mustard, use the following recipe.

1. The jar is pasteurized with boiling water.
2. Black pepper, table salt and sugar, dill, horseradish and 2 bay leaves are placed at the bottom. 4 - 5 cloves of garlic are cut into quarters and placed there too. Pour 20 g of mustard on top of the mixture.
3. Tomatoes are poured with boiling water and put in one layer. Then 2 bay leaves are laid on them. Place the next layer of green tomatoes and repeat the same.
4. After filling the jar with fruits by ¾, pour cold water.
5. Then pour boiling water over a piece of parchment paper 8 by 8 cm and cover the fruits with it, bending the edges.
6. Twist the lid and clean in a cold dark room for 3 weeks.

Salted green tomatoes with mustard

Among the methods of salting green tomatoes with mustard, the following is most popular:

• 2.5 kg of green tomatoes of any size;
• 3 art. l. mustard;
• 60 g of table salt;
• 2 tsp granulated sugar;
• 1/5 st. l. black peppercorns;
• 3 cloves of garlic.

The recipe for salted tomatoes with mustard differs from the previous one only in that a ready-made sauce is used instead of a dry mixture. It should be added along with bay leaves, layer by layer.

Important! When using a pasty mustard mass, it is recommended to increase the amount of sugar to 2 tsp, and garlic cloves, on the contrary, reduce to 3 pieces.

Pickled green tomatoes with mustard

Pickled tomatoes with mustard require less effort on the part of the hostess. For their preparation you need:

• 2 kg of tomatoes;
• 2 tsp salt;
• 2 tsp mustard;
• 20 g mustard powder;
• 2 tsp granulated sugar;
• 4 cloves of garlic;
• Bay leaf;
• ground pepper and in peas;
• 3-4 sprigs of dill.

Pickled Green Tomatoes Recipe:

1. Tomatoes are processed with tap water and then boiling water. After that, they are wiped with a napkin and put to cool for 5 minutes.
2. At this time, the jar is pasteurized, sending it to an oven heated to 100 degrees.
3. Peel and cut the garlic into small strips. It is added to the bottom of the jar, spices, dill and bay leaf are also sent there.
4. A small amount of warm water is added, salt, sugar and mustard sauce are dissolved in it.
5. Tomatoes are placed in a jar, filling the space by ¾.
6. The fruits are poured with cold water, a cloth made of natural material is placed on top. Its edges are folded so that they do not stick out.
7. The lid is screwed on. The jar is sent to a cold place for 5-7 days.

Pickled green tomatoes with mustard for the winter

Recipe for green pickled tomatoes with mustard for the winter:

At the bottom of the jar, spices are placed, selected to the taste of the hostess, and then green tomatoes are tightly placed in the container.

Marinade for 3 three-liter jars is prepared as follows:

1. Approximately 4.5 liters of purified water is mixed with 3 tbsp. l. rock salt and sugar.
2. The resulting solution is boiled for several minutes.
3. Then add 2 tbsp. l. dry mustard powder, 3 tbsp. l. vinegar and 3 tbsp. l. vegetable oil.

Marinade is poured into a jar with fruits, the container is pasteurized for 20 minutes. Then they cover with a tin lid, previously scalded with boiling water, the jar is closed with a key.

Green tomatoes with mustard in a bowl

The taste of tomatoes cooked in a saucepan is familiar to everyone since childhood. Salting green tomatoes with mustard in this way is still possible today, so anyone can try the nostalgic dish again.

For salting you will need:

• 1 kg of tomatoes;
• 1 hot pepper;
• dill and bay leaf;
• 3 cloves of garlic;
• 1 tsp black pepper polka dots;
• 1 st. l. rock salt;
• 1 st. l. granulated sugar.

Prepare the dish according to the following recipe:

1. Tomatoes are thoroughly washed with tap water.
2. Holes are made in several places in the fruit and thinly chopped garlic is placed there.
3. Pour 3 liters of water into an enameled pan, bring it to a boil. Add salt and sugar. The liquid is cooled to room temperature.
4. Garlic, hot pepper, black peppercorns and bay leaf are added to the pan. The marinade is left to cool for 2 hours.
5. Tomatoes are placed in the brine and left there for 2 days for fermentation. The pan is stored in a warm room without access to sunlight.
6. The container is opened, the marinade is mixed, and then moved to a cold room for 5 days.

Green tomatoes with cold mustard

To prepare salted green tomatoes with mustard for the winter in a cold way, you will need:

• 5 kg of tomatoes;
• medium head of garlic;
• horseradish leaves;
• 80 ml mustard sauce;
• 2 tbsp. l. granulated sugar;
• 1 st. l. table salt;

The most delicious preparation is obtained if you follow the recipe:

1. A 5 liter saucepan is pasteurized with boiling water. The walls of the container are abundantly coated with mustard.
2. Laurel leaves, dill and horseradish leaves are placed in a saucepan.
3. Place the washed tomatoes in a container. Pour purified or filtered water with dissolved sugar and salt.
4. For 2-3 days, the container is placed in a room with a normal temperature. After the fermentation process has begun, the workpiece is moved to a colder room.

Terms and conditions of storage

Conditions and time frames for storing green tomatoes harvested for the winter:

• It is recommended to store the workpiece at a temperature not exceeding 7 degrees. If the jars are stored in a warm room, then the tomatoes will become sour faster.
• To increase the shelf life of tomatoes, it is recommended to remove them to a place where the sun's rays do not enter.
• If the salting is uncorked, then its contents must be eaten within 3 days. Otherwise, the tomatoes will become unfit for consumption.

Warning! Spoiled tomatoes can lead not only to poisoning, but also to more serious ailments. Therefore, if you doubt the freshness of the workpiece, it is better to refuse food without risking your own health.

Conclusion

Salting green tomatoes with mustard is an activity available to every housewife. By following the rules and proportions, you can cook a delicious snack with a minimum of effort.

Let's prepare the products.

Rinse green tomatoes under running water. Prepare a saline solution by adding 1 tablespoon of salt to 2 liters of cold water, pour tomatoes for 1 hour. A couple of times the saline solution can be changed. Thus, in green tomatoes, we will remove solanine and the tomatoes will not be bitter. Transfer the tomatoes to a colander to drain the liquid. Rinse the horseradish leaves, sweet and hot peppers, peel the garlic.

Fill the jar with green tomatoes up to the neck. Place a leaf of horseradish on top.

Pour cold water up to the edge of the jar. It is very convenient to use a funnel to fill a jar of tomatoes with water.

Cover the jar with a plastic lid. Shake it in your hands to dissolve the salt and sugar (don't be afraid that the brine is cloudy, it will settle).

Leave the jars of tomatoes for a couple of days at room temperature, then put them in the cellar. At first, due to the addition of mustard powder, the jars will be cloudy, then the brine will clear. Such tomatoes will be ready in a month and a half. They are stored in the cellar until spring. Perfect for potatoes, they can be added to hodgepodge, vinaigrette, etc. And how delicious they are just with a green or onion, and with vegetable oil. Be sure to try to cook at least one jar of pickled green tomatoes with mustard for the winter!
Tasty and pleasant moments!

Excellent options for cooking pickled green tomatoes at home - for the winter, with garlic, mustard, pepper. Delicious!

I want to suggest you try spicy pickled green tomatoes. Tomatoes are very tasty, spicy and unusually fragrant, ready for use after 3 days. You can serve such tomatoes as a snack for strong drinks, you can supplement them with dishes of fried meat, potatoes, etc. I advise you to cook - it is very tasty!

• green tomatoes (you can also brown) - 1.5 kg;
• carrots - 1 pc.;
• Bulgarian sweet pepper - 1 pc.;
• chili pepper - 1 pc.;
• garlic - 1 head;
• dill and parsley - 0.5 bunch each;
• bay leaf - 3-4 pieces;
• water - 1.5 liters;
• coarse salt - 3 tbsp. l.;
• sugar - 1 tbsp. l. (incomplete).

Wash green tomatoes (preferably medium-sized), make cross cuts on top, but not completely.

Peel carrots and garlic, remove seeds from 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 thoroughly.

Stuff the cut 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. Allow the brine to cool slightly (4-5 minutes) and pour over the tomatoes.

Place a small oppression on top of the tomatoes and leave them at room temperature for 3-4 days. After that, delicious, spicy pickled green tomatoes can be served at the table. Store tomatoes in the refrigerator.

Recipe 2: pickled green tomatoes for the winter (with photo)

Pickled green tomatoes are a snack that many people like. At the same time, it is perfect for both a festive dinner and a family snack.

The great advantage of this snack is that it is very easy to prepare at home. Pickled tomatoes 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 in our time, hostesses prefer to do it in pots, in jars or in a bucket. There is not much difference in capacity, so you can pickle green tomatoes where it is convenient.

Very often, tomatoes are fermented with stuffed herbs and garlic, and they are also covered with cabbage according to a quick recipe. Such a dish turns out to be very tasty and healthy due to the fact that vegetables are not subjected to heat treatment. This allows you to save most of the vitamins and useful trace elements that help our body work without failures in the cold season.

The most delicious pickled tomatoes are those that were plucked in their own garden. A quick and easy recipe for their preparation with step-by-step photos will tell you in detail how to cook such an appetizer 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 pieces in order to compactly put them in a jar.

Tear off the stalks, rinse your tomatoes well, and then start cutting the largest fruits into several pieces. 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 in a jar pre-washed with soda. Do not tamp the tomatoes, so as not to turn them into porridge. They should lie freely in the jar. Add herbs, seasonings and salt there, as well as garlic cloves.

Pour 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 in a dark, warm place, shaking the jar beforehand to allow the salt and spices to be evenly distributed over the vegetables.

After that, you need to wait four to five days for the brine to ferment and the tomatoes to ferment. After the required time has elapsed, 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, while their taste is extraordinary. If you like barrel pickles, then this method of harvesting will appeal to you. Pickled green tomatoes will be ready in two weeks, but if you want to go faster, cook the yellow ones. These tomatoes have a sweeter taste and cook much faster, the recipe is the same.

• Tomatoes green, brown or yellow - 1 kg
• Garlic - 2-3 cloves
• Bulgarian sweet pepper - 1-2 pcs
• Coarse salt - 40 gr
• Dill seeds - a pinch

Harvesting pickled green tomatoes for the winter is one of the easiest ways to prepare pickles. Green tomatoes are very often left on the beds and many are simply thrown away, but they can be used to make a wonderful snack. Whether you bought a batch of unripe tomatoes or just want to treat yourself to a delicious salty snack, you will love this recipe for its simplicity and affordability.

If you do not have green tomatoes, you can replace them with yellow ones - this variety is very tasty on its own, and it will be even tastier when salted.

It is desirable to take tomatoes whole, not damaged. Put them in a colander and wash well in running water.

To make the tomatoes well salted and juicy, you need to make a cross-shaped incision with a sharp knife.

Pickled green tomatoes for the winter will be ready faster if they are still pricked with a fork or a toothpick from the side of the stalk.

Yellow tomatoes are a little more tender, so you just need to cut them on top.

Sweet peppers need to be washed, the stalk with seeds removed and cut as small as possible. You can grind the pepper in a meat grinder.

Chop parsley or dill and mix with pepper. If you are using dried dill seeds, they can be poured into jars immediately.

Peel the garlic, divide into cloves and chop finely with a knife or grate.

Pepper and garlic mix and put these vegetable mixture into cuts.

Put the tomatoes stuffed with this mixture into jars - it is best to take a liter or enameled pan.

Prepare brine. Add 40 grams of salt per liter of water, mix well and pour tomatoes with this brine. 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 it in a week.

Pour the tomatoes with brine and put 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.

Salted tomatoes according to this recipe can be served at the table in two weeks, but they will be most delicious in about a month. To keep pickled green tomatoes until the winter, it is advisable to put the jars in the refrigerator or a cool cellar. If you have a balcony, this is also a good place to store homework.

Yellow tomatoes differ from green and red ones in a high content of vitamins and nutrients. Therefore, you can always save a few 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 Pot

Pickled green tomatoes like in a store in Soviet times is a recipe that not everyone knows and knows how to cook.

• 1 kg green tomato,
• 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 the marinade.

Wash the tomatoes, pierce with a toothpick in one or more places. Place in an enamel bowl. A glass container is also perfect, as the glass does not oxidize and does not spoil the vegetables.

Boil water, then cool slightly until warm. Pour salt, sugar, put dill sprigs, finely chopped garlic, chili peppers, black allspice peas and bay leaves in the same place. Mix everything so that the bulk is completely dissolved in the marinade. Now the marinade has completely cooled down and you can continue cooking.

Pour green tomatoes with marinade. The marinade should be completely cool and at room temperature.

We cover the pan with a lid and leave it 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), we put it in the cellar or in the 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 oppression on the tomatoes, so that they not only retain a pleasant appearance and do not shrink, but also remain juicy inside. You can, of course, press down the tomatoes with oppression, but their shape will become wrinkled and not so attractive. Thanks to the fact that they made punctures with a toothpick, the tomatoes fermented very well inside. In Soviet times, tomatoes were always squeezed and shriveled, but my taste and store-bought tomatoes are no different.

We serve pickled tomatoes to the table as a snack and not only. Those who tried such tomatoes in stores during the Soviet era 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 for how you can prepare green tomatoes with mustard in a cold way.

Ingredients:

• green tomatoes - 10 kg,
• garlic - 3-4 heads,
• horseradish leaves,
• dill,
• mustard - 100 grams,
• cherry leaves.

For brine per bucket of water:

• salt - 1 cup,
• granulated sugar - 2 cups.

After we have prepared all the ingredients we need, we will start preparing a delicious preparation. Pour horseradish leaves and dill with water and rinse well. We take out and shake off the remaining water from the greens.

Then we sort the green tomatoes and select the whitened or brown fruits. Rinse them in plenty of cold running water. Let's send the fruits to a fine sieve, mlm is just a colander. Let the water drain.

We wash the container in which our green tomatoes will be salted well. We scald it with boiling water. Then we thickly coat the bottom and walls of the container with the most ordinary mustard.

At the bottom of the barrel or pan lay out a layer of greens (dill, cherry leaves, horseradish leaves). Pack the prepared tomatoes tightly. Sprinkle them with peeled garlic, washed cherry leaves and dill. Let's prepare the brine. To do this, dissolve salt and granulated sugar in cold water. Stir thoroughly until the salt and sugar are completely dissolved. Then fill the container filled with tomatoes with ready-made cold brine. We put a circle with a load on top. We 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. We take a test.

And now I boldly declare that our preparation for the winter of mustard green tomatoes is ready!

Recipe 6: Garlic Pickled Green Tomatoes

Green tomatoes with greens and garlic is a very tasty appetizer, which is not prepared in the fall, when green tomatoes appear on the shelves, it’s just a sin! It turns out very spicy, spicy. The taste is really amazing! You can put such an appetizer on an everyday table, or you can also on a festive one. Green tomatoes with herbs and garlic go wonderfully with vodka. True, such tomatoes have a characteristically pronounced garlic 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 fermenting 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 it can be included in your menu.

If you are not indifferent to green tomatoes stuffed with herbs and garlic, and want to enjoy this wonderful homemade appetizer, then first study the step-by-step photo recipe for their preparation, which 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 pieces
• chopped parsley - 3-4 tbsp.
• chopped dill - 3-4 tbsp.
• sweet bell pepper - 1 pc.
• hot pepper - 1 pc.
• horseradish leaves - 1-2 pieces
• bay leaf - 4-5 pieces
• garlic - 10-12 cloves
• edible salt - 2 tbsp. per liter of water
• sugar - ½ tbsp per liter of water

The preparation of snacks begins with the choice of tomatoes. They should have a fairly dense peel, and the fruits themselves should be strong. Tomatoes brought home should be thoroughly washed from all contamination, and then dried with paper towels. Then each fruit must be cut crosswise, but not completely. Tomatoes should not fall apart.

We clean the carrots and wash them thoroughly, and then chop (it is best to grate on a coarse grater). Then we will deal with sweet bell pepper. He needs to remove the stalk and seeds. Then the pepper will need to be cut into small pieces. After that, mix the chopped vegetables.

Grind the hot pepper and garlic, and then mix them.

We thoroughly wash the greens (dill and parsley), dry it, and then chop it.

Shredded greens, garlic, carrots, as well as sweet and hot peppers are mixed in one bowl. The resulting “minced meat” is stuffed with green tomatoes. For the brine, dissolve in boiling water the required amount of salt and sugar according to the recipe. Stuffed green tomatoes are placed in a saucepan and shifted with bay leaves and horseradish leaves, and then pour the brine prepared earlier.

The brine should completely cover the tomatoes. It is advisable to install some kind of load 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.

Soak 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 are stored for a long time, but they are so tasty that the whole barrel disappears unnoticed!

• Tomato (5 kg)
• Garlic - to taste
• Hot red 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 tomatoes.

Red pepper.

Peel the garlic.

Rinse the celery.

Bay leaf.

Don't forget the salt and black peppercorns.

Now you need to stuff our tomatoes with herbs, garlic and chopped red pepper, for this, we make cuts in the tomatoes (just stop in time so as not to divide them in half).

Make a small “pillow” of our spices (garlic, pepper, dill sprigs, celery) on the bottom of the pan, on which tightly lay tomatoes stuffed with spices, sprinkling everything with black peppercorns, bay leaf, adding sprigs of dill and celery.

Then, pour the brine into the tomatoes. The brine itself is quite simple: for 10 liters of cold water, 0.5 kg of salt. We cover with clean gauze (I sprinkle dry mustard on the gauze, and the sharpness is added, and a white film does not appear on the tomatoes.

We put oppression on top, cover and leave for a day in a warm place, after which we take it to a cool place.

Bon appetit!

Recipe 8: pickled green tomatoes in jars over the winter

Very tasty tomatoes, similar to barrel ones! Fermented for 2 weeks, it turns out extraordinary! And what a pickle ... you just need to try it!

• Green tomatoes - 1 kg;
• Garlic - 3-4 teeth;
• Bulgarian sweet pepper - 2 pcs;
• Coarse salt - 40 g;
• Hot chili pepper (to taste);
• Parsley dill

Choose firm, undamaged green tomatoes.

Cut them from the top side crosswise, but not completely.