Ingredients for Cooking Spicy Green Tomatoes
On one can of 1.5 liters
- How many tomatoes
- Acetic essence (70%) 1 teaspoon
- Chili pepper to taste
- Garlic 2-3 cloves
- Black peppercorns to taste
- Dill to taste
- Currant, cherry, raspberry leaves to taste
For brine per 1 liter of water
- Salt 2 tablespoons
- Sugar 4 tablespoons
- Main Ingredients Tomato
Stewpan, kitchen knife, cutting board, colander, glass jars with lids, disposable paper towels.
Cooking spicy green tomatoes:
Step 1: Prepare the ingredients.
Rinse and dry all ingredients thoroughly with disposable towels. Remove the ponytails from the tomato and cut each tomato into 2-4 parts, depending on how large it is initially.
Disassemble the head of garlic, press on each clove with the flat side of a knife (you will hear a characteristic crunch), and then peel them and cut each into several large slices. Small cloves can be set aside entirely.
Remove the washed chili peppers from the tails, then cut each pod in half and remove the seeds from the core with the tip of a knife.
Step 2: Cook the brine.
Boil water in a saucepan, dissolving in it granulated sugar and salt. Boil the brine for a couple of minutes.
Step 3: Cook the hot green tomatoes.
At the bottom of the can, place dill, leaves of currant, cherry and raspberry, as well as peas of black pepper. Then tightly lay the green tomatoes there, alternating them with garlic and hot chili.
Pour the jars of tomatoes with boiling brine and let them cool.
Pour the cooled brine back into the stewpan and bring it to a boil again, and then return it to the jars with vegetables. Insist 5 minutes this time, and then again drain the brine and boil.
The last third time we fill in green tomatoes with brine, add vinegar essence to the jar, tightly clog the blanks with lids, turn the jars upside down and wrap them well in a blanket or blanket. Under such a "fur coat" the tomatoes should stand until completely cooled, and after that the blanket (or blanket) can be removed, and the jars can be put upside down as they should be.
You can store sharp green tomatoes even at room temperature, but away from light and heating appliances (batteries, stoves, etc.).
Step 4: Serve the hot green tomatoes.
Spicy green tomatoes are a cold appetizer. Serve them on the table laying out on a separate dish. If you wish, you can decorate the tomatoes with sprigs of fresh herbs, spicy cabbage or add a hot dish to them. Just don’t leave the open jar unattended, you don’t have time to blink, all the tomatoes will disappear without a trace!
Enjoy your meal!
- To taste, you can add to tomatoes and sour berries, such as lingonberries, cranberries, red currants.
- The larger the chili pepper, the sharper the green tomatoes come out, so add it to your liking.
- If you add bell pepper to such tomatoes, then it will also turn out spicy and crispy, you can try.