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Little pickled green tomatoes - A delicious pickling recipe

Little green tomatoes are an excellent choice for those who love pickles, bringing a touch of freshness and flavor to your table. This recipe is perfect for preserving garden vegetables and adding zest to your dishes. Moreover, green tomatoes are not only tasty but also rich in vitamins and antioxidants, making them a healthy choice. Let's discover together how to prepare these delicious little pickled tomatoes!

Preparation time: 30 minutes
Marinating time: 15 days
Total time: 15 days and 30 minutes
Number of servings: 6 jars

Necessary ingredients

To prepare the little pickled tomatoes, you will need the following ingredients:

- 1 kg little green tomatoes (choose small, healthy ones, not larger than an egg)
- 200 g salt (preferably non-iodized salt)
- 1 liter water (for the brine)
- 1-2 hot peppers (preferably select those with a sharp tip)
- 2-3 stalks of celery (to add crunch)
- 4-5 grapevines (for flavor)
- 3-4 vine leaves (cut into strips)
- 1 carrot (sliced into rounds)
- 100 g fresh horseradish (cut into pieces)
- 1-2 garlic cloves (sliced)
- Peppercorns (about a tablespoon)
- Mustard seeds (about a tablespoon)
- Celery leaves (a few, for flavor)

For the marinade:
- 1 liter water
- 1 liter vinegar (preferably wine vinegar or apple cider vinegar)
- 100 ml oil (sunflower or olive oil)
- 200 g sugar
- 100 g honey
- Peppercorns
- 2-3 bay leaves

Preparation of the little tomatoes

1. Selecting the tomatoes: Make sure to choose healthy tomatoes, free of spots or bruises. They should be firm and not have an unpleasant smell.

2. Cleaning and scoring: Wash the tomatoes under cold running water. Remove the stems and, using a sharp knife, make a shallow cross incision on each tomato. This step requires patience but is essential for allowing the flavors to penetrate the flesh.

3. Filling the tomatoes: Carefully insert the tip of the hot peppers into the incisions of the tomatoes, ensuring they reach inside but are not visible from the outside.

4. Preparing the brine: Dissolve 80 g of salt in 1 liter of warm water to form the brine. Place the tomatoes in the brine and let them marinate for 24 hours.

Assembling the jars

1. Rinsing the tomatoes: After 24 hours, remove the tomatoes from the brine and rinse them under cold running water.

2. Arranging in jars: In sterilized jars, layer the tomatoes interspersed with celery sticks, grapevines, vine leaves, carrot rounds, and pieces of horseradish. Add a few sliced garlic cloves, peppercorns, and mustard seeds. Try to pack them tightly without crushing them.

3. Preparing the marinade: In a pot, combine 1 liter of water, 1 liter of vinegar, 100 ml of oil, 200 g of sugar, 100 g of honey, peppercorns, and bay leaves. Bring to a boil and maintain on heat for 5-10 minutes until the sugar and honey are completely dissolved.

4. Filling the jars: Pour the hot marinade over the tomatoes in the jars, ensuring they are completely covered. Seal the jars with plastic wrap and let them cool to room temperature.

Storage and serving

Little pickled tomatoes should be stored in dark, cool places to maintain their flavor and texture. After 15 days, they are perfect for consumption. They are ideal alongside meat dishes or as a garnish for various main courses.

Tips and tricks

- Customization: You can experiment with different flavors by adding herbs like dill or coriander for a more intense taste.
- Adjusting the spiciness level: If you prefer less spicy pickles, you can reduce the amount of hot peppers or use sweet peppers instead.
- Serving: Little pickled tomatoes are excellent alongside a cheese platter or as a garnish for grilled meat. You can also serve them with a slice of fresh bread spread with butter.
- Frequently asked questions:
- *Can I use other vegetables?* Yes, you can add cucumbers or onions to diversify the flavor.
- *How long can I keep the pickles?* If stored correctly, they can last up to a year.

Nutritional benefits

Tomatoes are rich in vitamin C, B vitamins, and fiber, contributing to healthy digestion. Consuming pickles can help maintain a healthy gut microbiome, positively impacting the immune system.

In conclusion, little pickled tomatoes are not just a pickle recipe, but also a wonderful way to add flavor and color to your meals. This simple and quick recipe will help you transform your garden vegetables into delicious pickles, perfect for the cold season. Enjoy!

 Ingredients: hot peppers, salt, celery sticks, vine leaves, carrots, fresh horseradish, peppercorns, mustard seeds, sliced garlic, celery leaves. Syrup: 1 liter of water, 1 liter of vinegar, 100 ml of oil, 200g of sugar, 100g of honey, peppercorns, bay leaves.

 Tags:  vegetable preservation canned goods for winter pickles