Pickled cucumbers and green tomatoes for winter
Preparation time: 30 minutes
Fermentation time: 1 day
Total time: 1 day and 30 minutes
Number of servings: enough for approximately 9 kg of vegetables (3 jars of 3 kg)
Introduction
Pickled cucumbers and green tomatoes are a traditional dish that enriches winter meals with delicious flavors and textures. This recipe not only provides an excellent way to preserve vegetables but also offers a unique taste due to the combination of ingredients and spices. Additionally, pickles are known for their nutritional benefits, being rich in probiotics that support digestive health. Let’s discover together how to prepare this delicacy at home!
Ingredients
- 3 quarters of a bag of cucumbers and green tomatoes (approximately 2 kg each)
- 6 tablespoons of coarse salt
- 5 liters of water
- 1 small cup (approximately 250 ml) of vinegar
- 1 head of garlic
- 2 roots of horseradish
- Cherry twigs
- Dill twigs
- Oak twigs
- Celery twigs
Step by Step
1. Preparing the jars
The first essential step is to ensure that the jars are clean and ready for filling. Wash the jars thoroughly with hot water and place them upside down to drain any excess water. This will prevent contamination of your pickles.
2. Washing the vegetables
Cucumbers and green tomatoes must be washed very carefully. Remove any impurities and ensure they are freshly picked. This is a crucial step for the final taste of the pickles.
3. Arranging the vegetables in jars
Place the vegetables in jars, alternating between cucumbers and green tomatoes. You can use small or large jars, depending on your preference. I prefer to use 3 jars of 3 kg, as they are easy to handle and store well.
4. Preparing the brine
In a large pot, add 5 liters of water, the 6 tablespoons of salt, and the vinegar. Put the pot on medium heat and let it boil. Stir occasionally to ensure the salt dissolves completely. Once the mixture reaches a boil, it is ready to be poured into the jars.
5. Adding the flavors
Peel the horseradish roots and cut them into suitable pieces. Wash the head of garlic well, peel it, and slice it. Divide the horseradish and garlic evenly among the jars to give your pickles an intense flavor.
6. Pouring the brine
When the brine is ready, use a long-handled spoon or a knife blade to protect the jars from thermal shock. Pour the brine into the jars, ensuring that the vegetables are completely covered. Leave a little space at the top of the jars for air expansion.
7. Adding the aromatic plants
On top of each jar, place a few twigs of cherry, dill, oak, and celery. These plants will not only add flavors but also a pleasant appearance to your pickles.
8. Fermentation
Cover each jar with a lid or a small bowl and leave them at room temperature in the kitchen for 24 hours. This fermentation time is essential for flavor development.
9. Completing the process
After one day, cover the jars with plastic wrap and secure with a rubber band. Place them in a cool, dark place where they will be stored until winter.
Useful tips
- Choosing vegetables: Choose fresh, seasonal vegetables for the best results. The cucumbers should be crunchy, and the green tomatoes should be firm but not overly ripe.
- Brine: The brine can be adjusted according to your preferences. You can add more or less vinegar, depending on how sour you like your pickles.
- Tricks for better preservation: Periodically check the jars to ensure there are no signs of excessive fermentation. If you notice air bubbles, it is a sign that your pickles are actively fermenting.
Combos and serving suggestions
Pickled cucumbers and green tomatoes are ideal as a side dish for meat or fish dishes, but also as an appetizer at a festive meal. You can serve them alongside fresh cheese and homemade bread for an authentic taste. A drink that pairs perfectly with these pickles is a glass of craft beer or a light wine.
Nutritional values
Pickles are low-calorie, averaging about 15-20 calories per 100 g. They are rich in vitamin C and antioxidants, contributing to strengthening the immune system. Additionally, the fermentation process brings probiotics, beneficial for gut health.
Frequently asked questions
- Can I add other vegetables? Of course! You can add carrots, cauliflower, or peppers to diversify the flavor.
- How long can I keep the pickles? If stored properly, pickles can last up to a year.
- How can I check if the pickles are good? Check the smell and appearance. If you notice mold or an unpleasant taste, it is recommended to throw them away.
Enjoy the taste of winter with this simple and delicious recipe for pickled cucumbers and green tomatoes! This recipe will not only bring the flavors of summer to your winter table but will also become a tradition in your family to prepare pickles at home. Enjoy your meal!
Preparation time: 30 minutes
Fermentation time: 1 day
Total time: 1 day and 30 minutes
Number of servings: enough for approximately 9 kg of vegetables (3 jars of 3 kg)
Introduction
Pickled cucumbers and green tomatoes are a traditional dish that enriches winter meals with delicious flavors and textures. This recipe not only provides an excellent way to preserve vegetables but also offers a unique taste due to the combination of ingredients and spices. Additionally, pickles are known for their nutritional benefits, being rich in probiotics that support digestive health. Let’s discover together how to prepare this delicacy at home!
Ingredients
- 3 quarters of a bag of cucumbers and green tomatoes (approximately 2 kg each)
- 6 tablespoons of coarse salt
- 5 liters of water
- 1 small cup (approximately 250 ml) of vinegar
- 1 head of garlic
- 2 roots of horseradish
- Cherry twigs
- Dill twigs
- Oak twigs
- Celery twigs
Step by Step
1. Preparing the jars
The first essential step is to ensure that the jars are clean and ready for filling. Wash the jars thoroughly with hot water and place them upside down to drain any excess water. This will prevent contamination of your pickles.
2. Washing the vegetables
Cucumbers and green tomatoes must be washed very carefully. Remove any impurities and ensure they are freshly picked. This is a crucial step for the final taste of the pickles.
3. Arranging the vegetables in jars
Place the vegetables in jars, alternating between cucumbers and green tomatoes. You can use small or large jars, depending on your preference. I prefer to use 3 jars of 3 kg, as they are easy to handle and store well.
4. Preparing the brine
In a large pot, add 5 liters of water, the 6 tablespoons of salt, and the vinegar. Put the pot on medium heat and let it boil. Stir occasionally to ensure the salt dissolves completely. Once the mixture reaches a boil, it is ready to be poured into the jars.
5. Adding the flavors
Peel the horseradish roots and cut them into suitable pieces. Wash the head of garlic well, peel it, and slice it. Divide the horseradish and garlic evenly among the jars to give your pickles an intense flavor.
6. Pouring the brine
When the brine is ready, use a long-handled spoon or a knife blade to protect the jars from thermal shock. Pour the brine into the jars, ensuring that the vegetables are completely covered. Leave a little space at the top of the jars for air expansion.
7. Adding the aromatic plants
On top of each jar, place a few twigs of cherry, dill, oak, and celery. These plants will not only add flavors but also a pleasant appearance to your pickles.
8. Fermentation
Cover each jar with a lid or a small bowl and leave them at room temperature in the kitchen for 24 hours. This fermentation time is essential for flavor development.
9. Completing the process
After one day, cover the jars with plastic wrap and secure with a rubber band. Place them in a cool, dark place where they will be stored until winter.
Useful tips
- Choosing vegetables: Choose fresh, seasonal vegetables for the best results. The cucumbers should be crunchy, and the green tomatoes should be firm but not overly ripe.
- Brine: The brine can be adjusted according to your preferences. You can add more or less vinegar, depending on how sour you like your pickles.
- Tricks for better preservation: Periodically check the jars to ensure there are no signs of excessive fermentation. If you notice air bubbles, it is a sign that your pickles are actively fermenting.
Combos and serving suggestions
Pickled cucumbers and green tomatoes are ideal as a side dish for meat or fish dishes, but also as an appetizer at a festive meal. You can serve them alongside fresh cheese and homemade bread for an authentic taste. A drink that pairs perfectly with these pickles is a glass of craft beer or a light wine.
Nutritional values
Pickles are low-calorie, averaging about 15-20 calories per 100 g. They are rich in vitamin C and antioxidants, contributing to strengthening the immune system. Additionally, the fermentation process brings probiotics, beneficial for gut health.
Frequently asked questions
- Can I add other vegetables? Of course! You can add carrots, cauliflower, or peppers to diversify the flavor.
- How long can I keep the pickles? If stored properly, pickles can last up to a year.
- How can I check if the pickles are good? Check the smell and appearance. If you notice mold or an unpleasant taste, it is recommended to throw them away.
Enjoy the taste of winter with this simple and delicious recipe for pickled cucumbers and green tomatoes! This recipe will not only bring the flavors of summer to your winter table but will also become a tradition in your family to prepare pickles at home. Enjoy your meal!