Pickle of green tomatoes in a saucepan with mustard

One of the favorite types of pickles are classic green tomatoes, which can be bought in ready-made form in markets and in large stores. However, a really delicious recipe for pickling green tomatoes is not so easy to find, and store products will never be exactly the same as homemade ones.

That's why many people prefer to make their own blanks. At the same time, the most common domestic pickles can safely be called cucumbers and different types of tomato. Such delicious vegetables will be an excellent addition to the festive table both in themselves, and in combination with cheese and other products. In addition, pickles are excellent as a side dish for meat dishes.

Features of the proposed recipe

Pickling green tomatoes in a saucepan, suggested in this article, involves storing the finished product in the refrigerator. The process of salting itself will last about a week, since tomatoes should soak up well.

If you do not grow tomatoes yourself and are forced to buy them, try to find a suitable option in the vegetable market, where you can find the products of your own farms.

Pickling of green tomatoes in a saucepan can be done either separately or in combination with other vegetables. It is ideal to add a little jalapeño (or chili peppers), cauliflower, carrots, small onions. In addition, you should experiment with spices yourself - you can use sweet pepper, juniper, fennel, fennel seeds, cumin.

What do you need?

Pickling green tomatoes in a saucepan according to this recipe assumes the preparation of two liters of brine. This amount is enough to prepare about 6-8 large tomatoes, cut into parts.

To prepare a brine, you will need:

• 6-8 large green tomatoes, cut into small pieces;
• 2.5 cups of water;
• 2.5 cups of white vinegar;
• 3 tablespoons of sea or table salt;
• 3 tablespoons of sugar;
• 4 cloves garlic (peeled);
• 2 tablespoons coriander seeds;
• 4 table spoons of yellow mustard grains;
• Some black pepper;
• 4 laurel leaves;
• 4 small red chili peppers (recommended).

Pickle of green tomato with mustard

Take water, vinegar, salt and sugar, add cloves of garlic to it and boil the brine in a pan of chemically neutral material (eg stainless steel). Boil the mixture for 5 minutes. If you use small whole tomatoes, pierce them several times with toothpicks, cut large tomatoes into identical slices.

Fold in a large saucepan, then sterilize several small glass jars. In each of them put on 1 bay leaf and one chili pepper. Then, picking green tomatoes in a saucepan should be done - sprinkle them with a small amount of salt, as well as the above amount of mustard powder and coriander seeds. If you want to get sharp tomatoes, you can double the amount of spices.

Then spread the tomatoes over the glass jars and fill with hot brine. Cover them with a lid and allow to cool. Cool to room temperature and let it brew for about a week, after which the tomatoes will be ready for use.