Kitchen appliances and utensils: cutting board, sharp knife, several bowls of different sizes and depths, jugs with a fermentation lid with a volume of at least 5 liters, a kitchen scale and other measuring accessories, a tablespoon, paper towels.
Ingredients
| Components | Proportions |
| bottled water | 1 liter |
| salt | 20 g |
| granulated sugar | 20 g |
| dry mustard | 10 g |
| green tomatoes | 5 kg |
| garlic (large) | 2 heads |
| dried dill umbrellas | 20 g |
| bitter red pepper | 2 pcs. |
| horseradish leaves | 2-3 pcs. |
Step cooking
Prepare the ingredients
- We carefully wash green tomatoes in an amount of about 5 kg under running water, then wipe dry with paper towels.
- Using a sharp knife on each tomato in the area of the stalk, make a cross-shaped shallow incision.
- We peel the two middle heads of garlic, selecting only whole dense cloves. Two hot red peppers thoroughly washed, dried and cut across 3-4 pieces.
- In a container in which we are going to ferment green tomatoes, lower the whole cloves of garlic.
- Next, add chopped hot peppers and about 20 g of dried or fresh dill umbrellas.
- Lightly mix the ingredients and lay on top of them green tomatoes tightly, filling the jug to the very neck.
Cooking pickle
- Pour 1 liter of bottled water at room temperature into a suitable container.
- Pour 20 g of granulated sugar, 20 g of salt and 10 g of dry mustard there.
- Stir the liquid thoroughly until the grains of sugar and salt are completely dissolved.
- Pour the resulting brine on top of green tomatoes. Similarly, we prepare the second batch of brine and, if necessary, the third. Do not knead the brine immediately in 3 or 4 liters of water, because in this case it loses a little in taste and aroma.
Kwasim tomatoes
- As soon as the brine completely covers the tomatoes, spread the horseradish leaves on top, forming a kind of “hat” from them. Horseradish is needed in order to avoid the appearance of mold and pass on to the upcoming product its specific refined bitterness.
- We cover the container with the contents of a tight lid and transfer it to a cool place with a temperature of 5 to 12 ° C. Kvasim green tomatoes for 1 month. From time to time, open the lid and check the presence of brine in the neck area. If there is no brine, then we will certainly prepare 1 liter of brine, as described above, and fill in the missing amount.
- After the specified time, we proceed to the tasting of pickled green tomatoes.
Video recipe
This video demonstrates in detail how to ferment green tomatoes with your own hands according to the instructions in the above recipe.
Fermented green tomatoes, prepared according to the described recipe, are perfectly combined with fish and meat dishes and will be an excellent side dish for any kind of porridge or mashed potatoes. How do you make tomatoes? Tell us about your recipes in the comments. Enjoy your meal!
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