Pickled cucumbers with green tomatoes for winter
Who doesn't love the tangy and crunchy taste of pickles during winter? The recipe for pickled cucumbers with green tomatoes that we will explore together is not only an excellent method for preserving vegetables but also an opportunity to bring a touch of freshness to winter meals. This recipe is simple yet full of flavor and will transform each jar into a delicious treasure to enjoy alongside various dishes.
Preparation time: 30 minutes
Fermentation time: 24 hours
Number of servings: 3 jars of 3 kg each
Essential ingredients:
- 3/4 bag of cucumbers and green tomatoes (approximately 2 kg)
- 6 tablespoons of coarse salt (non-iodized salt to avoid improper fermentation)
- 5 liters of water
- 1 small cup of vinegar (preferably white wine vinegar or apple cider vinegar for a milder taste)
- 1 head of garlic
- 2 roots of horseradish
- Twigs of cherry, dill, oak, and celery (for flavor and a pleasant appearance)
Preparation steps:
1. Preparing the jars
Start by thoroughly washing the jars with hot water and detergent. After cleaning, rinse them well and turn them upside down to drain the water. This step is essential to prevent contamination of the pickles.
2. Washing the vegetables
Wash the cucumbers and green tomatoes well under cold running water. Remove any impurities to ensure that your pickles will be impeccable.
3. Placing the vegetables in jars
Cucumbers and green tomatoes can be placed in small or large jars, depending on your preferences. I used 3 jars of 3 kg each, but you can adapt the recipe based on the quantity of vegetables you have.
4. Preparing the brine
In a large pot, add 5 liters of water, 6 tablespoons of coarse salt, and 1 cup of vinegar. Put the pot on the stove and bring the mixture to a boil. Let it simmer for a few minutes so that the salt dissolves completely.
5. Adding the flavors
Peel the horseradish roots, wash them, and cut them into pieces. Peel, wash, and slice the garlic. Place these aromatic ingredients in the jars among the cucumbers and green tomatoes.
6. Filling the jars with brine
Once the brine starts to boil, carefully pour it into the jars, ensuring that the vegetables are completely covered. Here is an important trick: place a wooden spoon or a knife blade under the jar to prevent it from cracking due to temperature differences.
7. Adding the aromatic twigs
On top of each jar, place a few twigs of cherry, dill, oak, and celery. These will not only add a subtle flavor but will also give your pickles a rustic and pleasant appearance.
8. Fermentation
Cover each jar with a lid (or you can use a small bowl) and let them ferment at room temperature for 24 hours. This step is essential for the pickles to achieve that characteristic tangy taste.
9. Preservation
The next day, cover the jars with plastic wrap and secure them with a rubber band. Place them in a cool location where you can store them for winter.
Useful tips:
- Always use fresh vegetables to ensure that the pickles will have a crunchy texture.
- If you like more intense flavors, you can also add peppercorns or bay leaves to the jars.
- This recipe can be adapted with other vegetables such as carrots, cauliflower, or onions to create a varied mix of pickles.
Nutritional benefits:
Cucumbers and green tomatoes are vegetables rich in water, vitamins, and minerals. Pickles can aid digestion due to the probiotics resulting from fermentation. They are also an excellent source of antioxidants and can contribute to maintaining a healthy diet.
Frequently asked questions:
- What other vegetables can be pickled?
In addition to cucumbers and green tomatoes, you can pickle cabbage, carrots, cauliflower, or even peppers.
- How long can pickles be stored?
If stored correctly, pickles can last up to a year, but it is best to consume them within 6-8 months for maximum freshness.
- How can pickles be served?
They are excellent as a side dish with meat dishes, but also in salads or sandwiches. Additionally, a platter with cheeses and pickles will always be a hit at parties.
This recipe for pickled cucumbers with green tomatoes is not only a wonderful way to preserve summer vegetables but also a tradition that brings a touch of warmth and familiarity to every meal. So, get ready to enjoy delicious pickles throughout the winter!
Who doesn't love the tangy and crunchy taste of pickles during winter? The recipe for pickled cucumbers with green tomatoes that we will explore together is not only an excellent method for preserving vegetables but also an opportunity to bring a touch of freshness to winter meals. This recipe is simple yet full of flavor and will transform each jar into a delicious treasure to enjoy alongside various dishes.
Preparation time: 30 minutes
Fermentation time: 24 hours
Number of servings: 3 jars of 3 kg each
Essential ingredients:
- 3/4 bag of cucumbers and green tomatoes (approximately 2 kg)
- 6 tablespoons of coarse salt (non-iodized salt to avoid improper fermentation)
- 5 liters of water
- 1 small cup of vinegar (preferably white wine vinegar or apple cider vinegar for a milder taste)
- 1 head of garlic
- 2 roots of horseradish
- Twigs of cherry, dill, oak, and celery (for flavor and a pleasant appearance)
Preparation steps:
1. Preparing the jars
Start by thoroughly washing the jars with hot water and detergent. After cleaning, rinse them well and turn them upside down to drain the water. This step is essential to prevent contamination of the pickles.
2. Washing the vegetables
Wash the cucumbers and green tomatoes well under cold running water. Remove any impurities to ensure that your pickles will be impeccable.
3. Placing the vegetables in jars
Cucumbers and green tomatoes can be placed in small or large jars, depending on your preferences. I used 3 jars of 3 kg each, but you can adapt the recipe based on the quantity of vegetables you have.
4. Preparing the brine
In a large pot, add 5 liters of water, 6 tablespoons of coarse salt, and 1 cup of vinegar. Put the pot on the stove and bring the mixture to a boil. Let it simmer for a few minutes so that the salt dissolves completely.
5. Adding the flavors
Peel the horseradish roots, wash them, and cut them into pieces. Peel, wash, and slice the garlic. Place these aromatic ingredients in the jars among the cucumbers and green tomatoes.
6. Filling the jars with brine
Once the brine starts to boil, carefully pour it into the jars, ensuring that the vegetables are completely covered. Here is an important trick: place a wooden spoon or a knife blade under the jar to prevent it from cracking due to temperature differences.
7. Adding the aromatic twigs
On top of each jar, place a few twigs of cherry, dill, oak, and celery. These will not only add a subtle flavor but will also give your pickles a rustic and pleasant appearance.
8. Fermentation
Cover each jar with a lid (or you can use a small bowl) and let them ferment at room temperature for 24 hours. This step is essential for the pickles to achieve that characteristic tangy taste.
9. Preservation
The next day, cover the jars with plastic wrap and secure them with a rubber band. Place them in a cool location where you can store them for winter.
Useful tips:
- Always use fresh vegetables to ensure that the pickles will have a crunchy texture.
- If you like more intense flavors, you can also add peppercorns or bay leaves to the jars.
- This recipe can be adapted with other vegetables such as carrots, cauliflower, or onions to create a varied mix of pickles.
Nutritional benefits:
Cucumbers and green tomatoes are vegetables rich in water, vitamins, and minerals. Pickles can aid digestion due to the probiotics resulting from fermentation. They are also an excellent source of antioxidants and can contribute to maintaining a healthy diet.
Frequently asked questions:
- What other vegetables can be pickled?
In addition to cucumbers and green tomatoes, you can pickle cabbage, carrots, cauliflower, or even peppers.
- How long can pickles be stored?
If stored correctly, pickles can last up to a year, but it is best to consume them within 6-8 months for maximum freshness.
- How can pickles be served?
They are excellent as a side dish with meat dishes, but also in salads or sandwiches. Additionally, a platter with cheeses and pickles will always be a hit at parties.
This recipe for pickled cucumbers with green tomatoes is not only a wonderful way to preserve summer vegetables but also a tradition that brings a touch of warmth and familiarity to every meal. So, get ready to enjoy delicious pickles throughout the winter!
Ingredients
3 quarters of a bag with cucumbers and green tomatoes (a normal-sized bag) 6 tablespoons of coarse salt 5 liters of water 1 small cup of vinegar 1 head of garlic 2 roots of horseradish branches of sour cherry branches of dill branches of oak branches of celery