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Pickled green tomatoes: getting ready for winter. Video
Green tomatoes left on the bushes in late autumn can ripen in a cool place wrapped in paper, but they will no longer be so juicy and fragrant. But dishes made from unripe fruits will brighten up the cold winter yesterday. Spicy pickled tomatoes, sun-dried tomatoes, green tomato chutneys – choose the recipe that suits you best and enjoy the bright unusual taste.
Pickled Green Tomato Recipe
Green pickled tomatoes have a pleasant tart taste and crisp texture and are a great addition to grilled meats. You will need: – 1/2 cup of dill seeds; – 12 cloves of garlic; – 4 bay leaves; – 1 small chili pepper; – 1 tablespoon of black peppercorns; – 1 kilogram of green tomatoes; – 2 glasses of water; – 1 1 / 2 cups of vinegar; – 3 tablespoons of coarse salt; – 2 tablespoons of sugar.
The water you use is very important for pickling. Take a filtered or bottled liquid
From this amount of products, you will get about 2 liters of pickled tomatoes. Prepare two liter jars by sterilizing them and their lids in boiling water. Use cooking tongs to remove the jars from the boiling water. Place the jars, neck down, on a clean tea towel and place the upside-down lids side by side. Let them dry.
Place 1/4 cup dill seeds, 6 cloves of garlic, 2 bay leaves, half a chili and 1,5 teaspoon of pepper in each jar. Wash the tomatoes and cut off the questionable areas. Cut the smaller tomatoes into quarters and the larger ones into six or eight pieces. If you have tiny cherry tomatoes, leave them whole. Place the tomatoes in the jars, leaving 1–1,5 centimeters unoccupied. In a saucepan, combine water, vinegar, salt and sugar and bring to a boil, stirring occasionally, to dissolve the salt and sugar. Pour the brine over the tomatoes. Wipe the edges of the jar with a clean towel, cover with sterilized lids, and wrap tightly. Let cool to room temperature, then refrigerate. Pickled tomatoes can be stored for about 3-4 months, but are ready to serve in 2 days.
Green tomato preparations for the winter are not limited to pickled or salted tomatoes. You can also cook sun-dried tomatoes from them. You can dry both ripe juicy red and green tomatoes in the oven. All you need is the tomatoes themselves, olive oil, salt and freshly ground black pepper.
Preheat oven to 250 ° C. Cut the tomatoes into halves and the very large ones into quarters. Place them on a baking sheet lined with baking parchment, cut up. Drizzle with olive oil and sprinkle generously with salt and pepper. You can add dried herbs such as dill, parsley, marjoram, thyme and rosemary. Keep the tomato in the oven for 4 to 10 hours (depending on the juiciness of the fruit). Finished dried tomatoes, shriveled and dry, cool. Store for several days in the refrigerator or in the freezer for several months.
Green tomato and red onion relish
Relish can be served with fish and meat, both boiled and baked or fried. You will need: – 1 kilogram of green tomatoes; – 2 heads of sweet salad onions; – 2 red bell peppers; 1/4 cup and 1,5 teaspoons of coarse salt – 2 cups of apple cider vinegar; – 1,5 cups golden brown cane sugar – 2 cloves of garlic; – 1 teaspoon of coriander seeds; – 3/4 teaspoon of anise seeds.
Relish – a spicy, savory seasoning made from chopped vegetables
Cut the tomatoes in half, core and cut the tomatoes into half-centimeter cubes, peel and dice the onion. Cut off the stalk of the pepper, remove the seeds, rinse and dry, cut into cubes. In a large glass bowl, combine the tomatoes, peppers, onions and 1/4 cup coarse salt. Stir well, cover with cling film and place the bowl in a cool place for at least 12 hours, but no more than 24, stir occasionally. Spoon the tomato mixture into a large colander. Rinse with cold water, drain off excess liquid, squeeze with your hands and put in a saucepan, add 1,5 teaspoons of coarse salt, apple cider vinegar, chopped garlic, sugar, coriander and anise. While stirring, cook over medium heat until sugar dissolves. Bring to a boil. Reduce heat to medium and simmer, relish, stirring for about an hour, until thickened.
Divide into clean, sterilized jars, leaving about 1 centimeter on top for air, cover and place the jars in a pot of boiling water for 10 minutes. Cool and store the relish in a cool place. This green tomato salad can be stored not only all winter, but also until next year.
Another hot spice made from green tomatoes is chutney. You will need: – 2 kilograms of small green tomatoes; – 4 heads of red onions; – 4 large sour apples; – 450 grams of brown cane sugar; – 2 teaspoons of grated ginger root; – 2 teaspoons of ground cinnamon; – 1 tablespoon of ground paprika; – 400 ml of apple cider vinegar; – 2 tablespoons of balsamic vinegar; – 2 tablespoons of raisins; – 50 grams of butter.
Peel and cut the onion into half rings. Cut the tomatoes into cubes. Cut the apples in half, remove the core and cut the flesh into slices. Melt the butter in a saucepan, saute the onion until transparent, sprinkle with sugar and cook the onion until it caramelizes. Add tomatoes, apples, ginger, cinnamon, peppers and raisins and mix well. Simmer over medium heat for about 5 minutes. Pour in the apple cider vinegar and simmer the chutney for half an hour, stirring occasionally. Once the mixture begins to thicken, add the balsamic vinegar and cook, stirring occasionally, until the chutney thickens. Place in sterilized jars.