Towards autumn many gardeners remove the last crop of tomatoes and often is green fruits that require ripening.The taste of ripe tomatoes on the bush is not significantly inferior, so it is more expedient to put them on seaming in the green state.Cooking Recipes zakatok a lot of green tomatoes.
Pickled green tomatoes with garlic
most convenient for harvesting the tomatoes cut into slices, slices or halves (if the fruits of small or medium-sized).
- 2 kg of tomatoes at the stage of lactic ripeness;
- 1 head of garlic;
- 0,2 liters of clean water;
- 0,25 liters of white vinegar;
- 14 pcs.black pepper;
- 1 teaspoon salt;
- 3 bay leaf;
- heaped teaspoon fennel seeds;
- little more than half a spoon of mustard (seeds).
How to marinate for winter tomatoes with garlic?
Banks (better to take half a liter) and lid should be sterilized.At the same time preparing the marinade: water with vinegar and salt, bring to a boil in a small saucepan.
At the bottom of the banks need to put 2 peeled garlic
Banks closed lids, put on sterilization - about 10 minutes.When the time can only take out the banks and roll them.Even a week later this blank is ready for use.Pickled tomatoes perfectly stored in the cold, but no longer than 1 year.
Spicy pickled green tomatoes
This recipe is for those who prefer spicy food.
- 1 kg of tomatoes wax ripeness;
- 10-12 cloves of garlic;
- 1 pod of chili;
- 0,4 liters of vinegar;
- teaspoon peppercorns;
- 7-9 tablespoons fennel seeds;
- 650 ml of water;
- 6 tablespoons of salt.
as pickled green tomatoes?
peeled garlic cut in half and put it at the bottom of sterilized jars, which sent black pepper and dill.Washed tomatoes cut into quarters and put them in jars, before reaching the edges of 1.5 cm.
need to prepare the marinade - are dissolved in water, salt, add the vinegar and bring the liquid to a boil.Tomatoes poured into several minutes of boiling water, drained and poured brine.Swirling covers banks to turn over cooling.