Pickled gherkins
Delicious pickled green tomatoes recipe with intense flavors
Pickled green tomatoes are a delicacy often found in our kitchens, bringing a touch of freshness and a burst of flavor to autumn meals. This simple and quick recipe is perfect for those who want to preserve their favorite vegetables for the cold months, offering a unique taste and a crunchy texture. With a mix of aromatic herbs and spices, pickled green tomatoes will surely become an ideal accompaniment for any meal. Let’s see together how we can achieve the most delicious pickled green tomatoes!
Preparation time: 20 minutes
Cooling time: 20 minutes
Total time: 40 minutes
Servings: 6
Ingredients:
- 1 kg green tomatoes (red or green, depending on preference)
- 1 tablespoon coarse salt
- 550 ml water
- 1 tablespoon mustard seeds
- 1 tablespoon peppercorns
- 3-4 cherry leaves
- A handful of fresh dill (or 1 tablespoon dried dill)
- 1 piece of fresh horseradish, peeled and sliced thin
- 2 bay leaves
- A few celery leaves
- 1 hot pepper (for a spicy kick)
- 1-2 sprigs of fresh or dried thyme
Preparation:
1. Start by cleaning the green tomatoes, washing them well under cold running water. If you prefer, you can leave the skin on, as it will add texture to the pickles.
2. Prepare a large pickling jar, ensuring it is clean and ideally sterilized to prevent bacterial growth. You can do this by boiling or washing it with hot water.
3. In the jar, place the celery leaves, thyme, one bay leaf, 3-4 cherry leaves, dill, horseradish slices, and the hot pepper. These will provide the characteristic flavor to your pickled green tomatoes.
4. Pack the green tomatoes tightly in the jar, making sure to leave no empty spaces. Then add a few cherry leaves and 1 bay leaf on top.
5. In a pot, add 550 ml of water along with the mustard seeds, peppercorns, and 1 tablespoon of coarse salt. Place the pot on the stove and bring to a boil. Once the water reaches boiling point, pour the hot liquid over the tomatoes, ensuring they are completely covered.
6. Cover the jar with a lid or a clean towel and let it sit at room temperature for about 20 minutes. This time will allow the tomatoes to absorb the flavors from the brine.
7. After this time, top off the jar with the remaining water, if necessary, to ensure the tomatoes are well covered.
8. Seal the jar and store it in a pantry or a cool, dark place for 2-3 weeks. This waiting period will allow the tomatoes to marinate perfectly and become delicious.
Helpful tips:
- If you prefer a tangier taste, you can add vinegar to the brine, adjusting the amount of water and salt accordingly.
- Experiment with different herbs like dill, basil, or oregano to discover your favorite combination.
- For an extra flavor boost, you can also add a few cloves of garlic or sliced carrots.
- Check the jar periodically to ensure the tomatoes remain covered with brine, and if you notice any mold forming, carefully remove it.
Nutritional benefits:
Green tomatoes are rich in vitamins and minerals, being an excellent source of vitamin C, which helps strengthen the immune system. They also contain antioxidants that help protect the body's cells. Pickles, in general, are considered probiotics, having a beneficial effect on digestion.
Frequently asked questions:
1. Can I use green tomatoes?
- Yes, green tomatoes are ideal for pickling, having a crunchy texture and a slightly sour taste.
2. How long can I keep pickled tomatoes?
- Once prepared, pickled tomatoes can be stored for several months in a cool, dark place.
3. What can I do if I don’t like hot peppers?
- If you prefer pickles without heat, you can omit the hot pepper or replace it with a slice of carrot.
Pickled green tomatoes are a perfect accompaniment for meat dishes, sandwiches, or even as a snack between meals. Served alongside good cheese or even with a warm meal, they will transform any meal into a feast. So, don’t wait any longer! Start your culinary adventure and enjoy your delicious pickled green tomatoes!
Ingredients: 1 kg green tomatoes, 1 tablespoon coarse salt, 550 ml water, mustard seeds, peppercorns, 3-4 cherry leaves, dill, 1 horseradish, 2 bay leaves, celery leaves, 1 hot pepper, thyme
