Pickled green tomatoes for the winter

Pickled green tomatoes

You will need:

- green tomatoes

- salt

- 3 liter jar

- garlic, dill, bay leaves, allspice and black pepper

Sort out and rinse the tomatoes. Do not take very small or unripe ones. Also, if the tomatoes are very hard and have no seeds yet, they can be bitter.

Pierce the tomatoes with a wooden skewer or a chef's needle in several places or cut them crosswise.

Then soak them in salted water for 2 hours to make solanine. Take them out and put them tightly in a container.

Add fresh garlic, spices, and bay leaves. You can also add currant leaves, cherry leaves, horseradish, a little hot pepper, cumin or cloves to taste.

Pour clean water into the jar and then pour it out. Add 3 full tablespoons of non-iodized salt.

In general, you should use 2.5% of salt for the TOTAL volume of water and product if you will be pickling in other containers!

We do not recommend using less than 2.2% salt to the total volume. For better flavor, you can sometimes add green sour apples.

Dssolve the salt in water and pour it over the tomatoes. Put it in a cool place for 2 weeks covered with a cloth lid.

For the best effect, add a spoonful of liquid from pickles or homemade sauerkraut! This way you will speed up the process!

Enjoy!