How to make sauerkraut green tomatoes.
Today I have for you a very simple recipe for green tomatoes with sauerkraut in pots for winter. The flavor is tart, aromatic and moderately salty. Pickled vegetables are a healthy alternative to canned vegetables. It contains no vinegar, only lactic acid, which is produced by natural fermentation. For some reason these tomatoes remind me of my childhood. Remember pickle stores, barrel-aged cucumbers, tomatoes, watermelon and soaked apples on the counter, standing by the counter, and the very sight and smell will whet your appetite. These tomatoes can be used in winter to make ravioli, added to a vinaigrette or served as a snack with potatoes. Green tomatoes can be stored in jars throughout the winter. I highly recommend making them!
Ingredients
To prepare marinated green tomatoes for storing in a jar for the winter you will need
Green tomatoes - 1.5 kg,
dried fennel stalks - 5 pcs,
horseradish leaves - 3 pcs,
garlic - 1 head,
paprika - 2 pieces.
Marinade:
salt - 3 tablespoons
1.5 liters of cold water.
Remove the tomatoes from the marinade:
cold water (spring, bottled, filtered or boiled) - 1-2 liters,
salt - 1 tablespoon salt - 1 tablespoon.
For a three-liter bottle.
Prepare ingredients.
Wash the tomatoes under running water. To remove the salt water, which makes the tomatoes bitter, pour a small amount of cold salted water over them for 1 hour (1 tablespoon of salt is needed for 1-2 liters of water). Change the salted water several times during this time. Remove the stalks from the tomatoes (I leave the stalks because they make the marinated tomatoes look nicer on the plate). Place the tomatoes in a colander to drain the water.
In the bottom of a jar washed with baking soda (you can sterilize it if you like) place two horseradish leaves, a few dill sprigs with stems (crush them beforehand), peeled garlic cloves and two whole peppers.
Then fill the glass with green tomatoes, alternating with dried fennel stalks.
Place a horseradish leaf on top of the tomatoes.
How to prepare the brine:
Dissolve the salt in cold water until completely dissolved. Place a funnel in a glass and pour all the brine into it (the funnel allows you to pour all the brine into the glass, not next to it). If you don't have enough water, you can fill the jar with plain water.
Cover the jar with a plastic lid, let it sit at room temperature for 2-3 days, then seal it with a plastic lid and store it in the cellar.
These tomatoes will be ready in a month and a half. If you pour hot water over the tomatoes, you can enjoy pickled green tomatoes in 2-3 weeks. In winter you can take the tomatoes out of the jar, slice them, add onions or spring onions, pour vegetable oil over them and serve with boiled or roasted potatoes. These tomatoes are tasty, salty and delicious, try them!
I wish everyone good health, yes, this recipe is very good. I have been using it for years. I add half a bell pepper (optional).
I wish everyone good health and yes, this recipe is very good and tasty. I have been using it for years. If someone likes, they can add half a bell pepper.
Have a great and tasty time!
