Assorted gherkins

Mixed Green Tomatoes - Autumn Preserves

Welcome to the world of pickled delights! Today, I will guide you step by step in preparing delicious mixed green tomatoes, perfect for adding a touch of freshness and flavor to your winter meals. This recipe is not just a simple preserve, but a tradition that brings the flavors of summer into the cold days. Pickles have been part of our diet for centuries, used not only to preserve vegetables but also to enhance the taste and texture of dishes.

Preparation time: 30 minutes
Cooking time: 10 minutes
Total time: 40 minutes
Number of servings: Depends on preferences, but this recipe yields approximately 11 liters of pickles.

Ingredients:

- 3 kg green tomatoes
- 1 kg cucumbers
- 2 small white cabbages (or 1 large cabbage)
- 1 small cauliflower
- 6-8 pieces of colored hot peppers
- 1 head of garlic
- 2 roots of horseradish
- 50 g mixed peppercorns
- 50 g mustard seeds
- 5.5 l water
- 6-7 tablespoons coarse sea salt
- dried dill
- celery leaves
- cherry leaves
- thyme

The history of mixed green tomatoes is not just a story about food preservation but also about community and tradition. It is an activity that brings the family together, each playing a role in preparing the pickles. These mixed green tomatoes are perfect to be served alongside a juicy roast or as a side dish for various meals.

Preparation:

1. Preparing the ingredients:
Start by washing the green tomatoes and cucumbers thoroughly. Ensure they are clean, as any impurity can affect fermentation. Let them drain for a few minutes. Cut the cabbage into 4 or 6 pieces, depending on its size. Break the cauliflower into florets and wash them carefully. Peel the horseradish, wash it, and cut it into 4 long strips. Wash the celery and cherry leaves and let them drain to remove excess water. The final step in this stage is to clean the garlic.

2. Arranging the jars:
Place a few celery leaves, thyme, dill, a few garlic cloves, and a cherry twig at the bottom of the jar. These will add flavor to your pickles. Then, alternately layer the green tomatoes, cucumbers, cabbage, and cauliflower in the jar, making sure to pack them tightly. Add 2 hot peppers and strips of horseradish to the sides of the jar for a spicy kick.

3. Preparing the brine:
In a large pot, bring 5.5 liters of water to a boil. For every liter of water, add one tablespoon of coarse sea salt. Thus, for 5.5 liters, you will use about 7 tablespoons of salt. Let it boil for 10 minutes. For extra flavor, you can add a few celery leaves, 1-2 hot peppers, and a few garlic cloves to the water.

4. Filling the jars:
Before filling the jars with vegetables, add a tablespoon of peppercorns and one of mustard seeds to each jar. Then, fill the jars with vegetables to the top, ensuring to leave some space for the brine. Pour the hot water over the vegetables, filling each jar to the brim.

5. Sealing the jars:
There is no need to use a knife under the jar, as modern jars are designed to withstand high temperatures. Place the lid on the jar or seal it with double plastic wrap. This step is essential to prevent air from entering.

6. Cooling and storing:
Let the jars cool in a warm place, such as a box between blankets, until the next day. Then, move them to a cool place, like a cellar or pantry. It is normal for the brine to be cloudy at first; it will clear up in a few days.

Helpful tip: You can also add other vegetables, such as carrots or radishes, to vary the flavor. Additionally, if you prefer a spicier pickle, you can add more hot peppers.

Nutritional benefits: Green tomatoes are rich in vitamin C and antioxidants, and pickles contribute to gut health through fermentation.

Frequently asked questions:

1. Can I use other types of vegetables?
Yes, you can experiment with different vegetables according to your preferences.

2. How long can I keep these pickles?
If stored properly, they can last for several months.

3. How can I serve mixed green tomatoes?
These pickles are delicious as a side dish alongside roasts, in sandwiches, or even as an appetizer.

Summer is the perfect time to prepare these mixed green tomatoes, and in winter, they will be a true delight on your table! I encourage you to share this recipe with friends and family to keep the tradition of pickles alive and tasty. Enjoy!

 Ingredients: 3 kg green tomatoes, 1 kg cucumbers, 2 small white cabbages, 1 small cauliflower, 6-8 pieces of colored hot peppers, 1 head of garlic, 2 roots of horseradish, 50 g of mixed peppercorns, 50 g of mustard seeds, 5.5 l of water, 6-7 tablespoons of coarse sea salt for pickling, dried dill, celery leaves, sour cherry leaves, thyme.