Pickled green tomatoes for the winter - Detailed recipes with photos.

In our walkthrough with photos you will learn how to close tomatoes for the winter.

Learn the basics of canning vegetables or fruits at home conditions with chef Michael Simon. To cook pickled green tomatoes at home, you will need: 4 liter glass jars with screw caps, large deep pan with a lid, a round metal stand, which placed inside pots or clean empty tin cans (so that the jars do not touch the bottom of the pan), tongs, clean kitchen towels.

Time: В рецептахvolumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1.8 kg green tomatoes
6 fresno chili peppers, cut in half
4 bay leaves
1/4 Art. coriander seed
1/4 Art. cumin seeds
2 cinnamon sticks
2 tsp whole cloves
2 tsp ground matzys (red shell of nutmeg walnut)
4 tbsp. l black pepper peas
10 cloves of garlic
8 tbsp. cider vinegar
1/2 tbsp. honey
4 tbsp. l coarse salt

Recipes with similar ingredients: green tomatoes, chili peppers, bay leaf, coriander, cumin, cloves, matsis, black pepper peas, cinnamon, apple cider vinegar, honey

Recipe preparation:

Sterilize jars: wash jars and lids in hot soapy water; rinse well. Place the stand or empty cans in the pan so that the glass jars do not touch bottom. Fill the pan halfway with water and bring to boil (do not boil). Submerge the cans in water and heat while you will not be ready to fill. Sterilize the lids in a separate a small pot of boiling water.

Make a pickle: in a large saucepan, combine the peppers chili, bay leaves, coriander and cumin seeds, cinnamon sticks, cloves, matsis, peppercorns, garlic, apple cider vinegar, honey, salt and 1 tbsp. water. Bring to a boil; cook 3 minutes. Little cool. Remove the chili and bay leaves with a slotted spoon.

Slice the tomatoes: using a sterilized knife and chopping board, cut the tomatoes with wedges.

Fill with tomatoes and peppers: get cans and lids from boiling water with a stand or tongs; fill in tomatoes and a few chili peppers and bay leaves.

Pour with brine: pour warm brine into cans with tomatoes, leaving on top a little over a centimeter empty space.

Remove air bubbles: sweep clean rubber spatula around the inside of each can to remove air bubbles.

Wipe the cans: Wipe the edges of the cans with a clean towel, before tightening the covers.

Preserve tomatoes: bring water to a boil in pan; immerse the jars making sure that the water covers them by 5 centimeters. Cover and simmer for 15-20 minutes. Turn off the heat, open and leave them in the water for 10 minutes.

Remove and cool: put the cans on the kitchen towel. Let them stand at room temperature for at least at least 12 hours. Vacuum seal is formed during cooling. cans.

Check for leaks: after cooling, press on lids to ensure that a vacuum has formed. Covers should be sunken and under them there should be no air; if it is, store cans in the refrigerator.