Pickled gherkins

Name: Pickled gherkins - Vladelina E.
Ingredients: Gherkins; sugar; vinegar; oil; peppercorns; thyme; dill; horseradish; mustard seeds.

Pickles - Pickled gherkins by Vladelina E. - Recipia

Pickled green tomatoes - A simple and delicious recipe for winter Pickled green tomatoes are a perfect choice to add a tangy and crunchy touch to your winter meals. These vegetables are not only tasty but also full of nutrients, and preparing them is a true art. In this recipe, I will show you how to turn green tomatoes into a delight to enjoy throughout the winter. Preparation time: 30 minutes Fermentation time: 2-3 weeks Number of servings: 5 liters of pickled green tomatoes Ingredients: - 2 kg green tomatoes - 2 liters water (preferably filtered or spring water) - 100 g coarse salt (sea salt or pickling salt) - 5-6 cloves of garlic (optional) - 1-2 hot peppers (optional, for extra flavor) - 1 bunch of fresh dill (or dried) - 1-2 bay leaves Step by step: 1. Preparing the green tomatoes: Choose firm green tomatoes, free from spots or signs of damage. Wash them well under cold running water and let them dry. If desired, you can prick them lightly with a fork to allow the brine to penetrate better. 2. Preparing the brine: In a pot, pour the 2 liters of water. Add the coarse salt and stir until the salt is completely dissolved. You can add halved garlic cloves and hot pepper for a more intense flavor. Let the brine boil for a few minutes, then cool it to room temperature. 3. Filling the jar: In a 5-liter jar, arrange the green tomatoes, gently pressing them to fit. Add the fresh dill and bay leaves between the layers of tomatoes. It is important to leave a small space at the top of the jar so that the brine does not overflow. 4. Adding the brine: Once the brine has completely cooled, carefully pour it over the green tomatoes, ensuring that all the vegetables are fully covered. If necessary, you can add a little water to ensure the tomatoes are below the brine level. 5. Fermentation: Close the jar with a lid (not tightly, to allow gases to escape) and place it in a cool, dark place, such as a pantry or cellar. Let it ferment for 2-3 weeks. Check from time to time to ensure that the tomatoes are covered by the brine. 6. Celebrating the result: After fermentation, the green tomatoes are ready to enjoy! You can serve them as a side dish with meats, in salads, or as an appetizer at festive meals. Practical tips: - Ensure all utensils and jars are thoroughly cleaned to avoid contamination. - You can experiment with different spices by adding peppercorns, cumin, or coriander for a personalized flavor. - If you prefer spicier tomatoes, you can add more hot peppers or even a little cayenne pepper. This pickled green tomato recipe is not just a preservation method but also a way to bring a fresh and healthy taste to your winter meals. So, get ready to enjoy the traditional flavor of pickled green tomatoes, even on the coldest days!

Category: Pickles Author: Vladelina E. Views: 782 Date: 29.09.2024

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