2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The winter season has come. There is no Bulgarian who does not reach for the hidden stocks in the winter. Here are some ideas for delicious pickled tomatoes.
Pickled green tomatoes
Necessary products: 2 kg green tomatoes, 130 g sugar, 200 g vinegar, 150 g oil, 100 g salt, 3 bunches dill, 1 clove garlic, black pepper
Method of preparation: Cut the tomatoes into slices. Top with salt and sugar. Allow to drain for two hours. Boil the marinade of vinegar and oil. When it cools, pour it over the tomatoes. Add the chopped dill and mix everything well. Arrange in jars, putting garlic and pepper between them, the amount is optional. Add the marinade until the jars are full. The jars are closed and sterilized for 10 minutes.
Another variant of the recipe is:
Pickled green tomatoes
Necessary products: 3 kg of green tomatoes, 1 kg of peppers tops, 1 kg of carrots, 2-3 heads of garlic, parsley
For the marinade: 1 tsp vinegar, 1 tsp. oil, 1 tsp. sugar, 4 tbsp. sol
Method of preparation: Put the tomatoes and peppers on the stove and crack slightly. Cut the tomatoes into quarters and the carrots into slices. They are placed together with the peppers in a large bowl. Add peeled garlic cloves and finely chopped parsley. The marinade is boiled from the listed products. It is poured over the vegetables and left to stand for 12 hours. Then they are filled into jars, closed with caps and sterilized for 5 minutes.
Such a pickle can be prepared with chorbadji peppers, hot peppers, fish peppers or a mixture of different varieties - a matter of preference.
Pickles with green tomatoes and spices
Necessary products: 2 kg small green tomatoes, 15 grains of black pepper, 3-4 grains of allspice, 100 g of oil, 200 g of wine vinegar - 6 degrees, 100 g of salt, 1 bunch of fresh dill, 120 g of sugar, 5-6 cloves of garlic
Method of preparation: Tomatoes are washed well and cut into crescents. Place a large tray. Sprinkle with sugar and salt on top. Leave to stand for 2-3 hours, then drain well.
The resulting tomato juice together with oil, vinegar, spices are put in a saucepan. Boil for 1 minute and turn off.
In a jar at the bottom put a stalk of dill, arrange tomatoes in the middle, again put a stalk of dill plus a clove of garlic and again tomatoes and dill. Top with the cooled marinade. The jars are tightly closed with caps and welded for 5-6 minutes. This is an order of the jars in a deep container to cover them with water. After boiling the water, wait for the specified minutes. This way the jar is vacuumed and the products do not spoil for a long time.
Of course, tomatoes are also part of other pickles, such as this:
Colorful pickles
Necessary products: Green, yellow and red peppers, cauliflower, carrots, cabbage, green tomatoes, celery, parsley
For the brine: 12 tbsp. sea salt, 8 tsp. water, 4 tsp. vinegar, 1 tsp. oil, 2 tsp. sugar
Method of preparation: The peppers are washed well and cleaned of stalks and seeds. Cut into circles / pieces. Carrots are cleaned well and cut into circles. The cauliflower is cleaned of green leaves and cut into small bouquets. Cut the tomatoes into slices and the cabbage into small pieces. Parsley and celery are cut into small pieces.
The brine is prepared by putting all the products in a saucepan and placing it on the stove. Bring to the boil, making sure everything is well dissolved. In jars of 3 liters arrange a row of cabbage, carrots, peppers, tomatoes, sprinkled with parsley and celery. Fill the jars to the top with boiling brine and close immediately with caps. Turn upside down and cover with a towel to cool more slowly. Store in a dark and cool place.
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