Pickled green tomatoes for the winter
During Soviet times, a variety of canned vegetables were sold on store shelves: tomatoes (red and green), cucumbers, and even zucchini. These preserves had excellent flavor and cost pennies. Housewives who, for whatever reason, didn't have time (perhaps due to work commitments) to preserve vegetables for the winter themselves could buy them, as the taste was simply superb. The factories followed all technical standards and regulations, adhering to GOST standards, so the preserves turned out just as good as homemade ones, if not better. Many remember that green tomatoes were particularly delicious, but the recipe has been lost and not everyone can find it now. For those who want to recapture the taste of store-bought tomatoes, we offer today's recipe. Let's make green tomatoes for the winter, marinated just like store-bought.
When choosing green tomatoes for this recipe, pay attention to their color – they should be slightly off-white and not bright green. This will give the inside a slightly pinkish tint, making the finished dish delicious. The same thing happened with store-bought tomatoes: they looked whitish-green, but when cut open, the center was pinkish, soft, and delicious.
Ingredients:
- green tomatoes – 1 kg;
- greens (dill, parsley) – 3-4 sprigs;
- garlic – 1-2 cloves;
- bay leaf – 2 pcs.;
- sugar – 15 grams;
- salt – 30 grams;
- vinegar – 30 grams;
- water – 1 liter;
- black peppercorns – 5-6 pcs.
How to preserve green tomatoes for the winter
After washing the jars and lids, steam them. Allow the jars to cool before canning. Add spices to the bottom of the glass jars: a few sprigs of dill, peeled garlic cloves, bay leaves, and black peppercorns for flavor. If you like tomatoes and spicier vegetables in general, add a couple of rings of hot chili pepper to the bottom.
Rinse the tomatoes under cold water and place them compactly in a jar, filling as much of the empty space as possible.
Pour the required amount of salt and sugar into the jar with tomatoes.
Pour in the hot water, which should be boiled first, leaving some room at the top for the vinegar. Pour regular 9% table vinegar over the tomatoes in the jar.
Place the jars of tomatoes in a pot of warm water to sterilize for 25 minutes. Place a clean cloth or an old towel on the bottom to prevent the glass from cracking as the water and pot heat up.
Roll up the jars of tomatoes with lids and leave to cool under a terry towel or blanket.
Store the finished pickled green tomatoes in a dark pantry, and when the time is right, set the table and treat all your guests to this wonderful appetizer. Enjoy!
