Gherkins in Brine (at Borcan)

 Ingredients: 4.5 liters of water, 220-250 g of salt (to taste), green tomatoes (variable quantity), garlic - cloves, dried dill (stems), horseradish - variable quantity, bay leaves 8-9, peppercorns 20-25.

To prepare a delight of pickled green tomatoes, the first essential step is to take care of the brine solution. In a large pot, we bring water to a boil, adding plenty of salt, bay leaves, and peppercorns. These ingredients will create a rich and complex aroma that will penetrate the green tomatoes and transform them into the desired delicacy. It is important to let the water boil well so that the flavors combine perfectly.

While the brine is boiling, we can take care of preparing the jars. We take a few glass jars, wash them well, and sterilize them. At the bottom of each jar, we place a few sprigs of fresh dill, which will add an unmistakable fragrance. On top of these, we add a few cloves of garlic, which we can leave whole or cut in half, depending on our preferences. The garlic will help intensify the flavor of the pickles.

Once we have prepared the base of the jar, it is time to add the green tomatoes. They must be fresh, firm, and free of blemishes. We carefully arrange them, making sure not to press them down so as not to damage them. The green tomatoes will absorb the aroma of the brine, and their crunchy texture will be perfect after the fermentation process. Once the jar is full, we add slices of horseradish between the green tomatoes. Horseradish will not only provide a slightly spicy taste but will also help maintain the crunchiness of the green tomatoes.

After filling the jars, it is time to return to the brine. Once it has boiled for a few minutes, we carefully pour it over the green tomatoes, ensuring that all the vegetables are completely covered. This step is crucial, as a well-prepared brine will prevent the development of unwanted bacteria and ensure even pickling.

After adding the brine, we close the jars with the appropriate lids, making sure they are airtight. Then, we place them in a warm, dark place for the fermentation process. It is advisable to let them sit for a few weeks, periodically checking that they have not accumulated excess gas. Once the time has passed, we can move them to the pantry, where they will patiently wait to be enjoyed. These pickled green tomatoes will bring a touch of freshness and a hint of flavor to every meal, becoming a perfect accompaniment to your favorite dishes. Enjoy them with pleasure!

 Tags:  garlic