Green tomatoes salted cold in a jar

Step-by-step cooking

1. Step 1:

   

   How to pickle green tomatoes in a cold way in a jar? To prepare this cold snack, you will not need many products. Prepare the main ones: green tomatoes, salt, sugar, mustard and water. Use chili pepper as desired. I took 2 pods of bitter pepper.

2. Step 2:

   

   Wash tomatoes well (and pepper, if using, too). Make several punctures in each tomato with a toothpick, so the tomatoes will be salted faster and ready for use.

3. Step 3:

   

   The container in which you will salt green tomatoes, wash thoroughly with the product, and then rinse well with clean water several times. To pickle tomatoes, you can use a barrel, a plastic bucket, a saucepan, a glass balloon, and so on.. I have a large plastic jar, and I made a blank in it. Tamp the tomatoes into a container, put the pepper between them.

4. Step 4:

   

   Prepare the brine. For 1 liter of water, you will need 2 tablespoons of salt with a small slide, 1 tablespoon of sugar without a slide and 1 teaspoon of powdered mustard. Send the salt, sugar and mustard into the water and mix everything very well until the salt and sugar completely dissolve.

5. Step 5:

   

   Pour the tomatoes so that the water covers them completely. If required, dilute more brine.

7. Step 6:

   

   Place a load on top so that the tomatoes do not float. Remember, tomatoes should be in brine all the time. As a cargo, I use a small glass cup, immerse it in a jar so that the brine is in the cup to the brim (as in the photo). This allows tomatoes not to pop up.

8. Step 7:

   

   It remains to wait for the right time. Leave the container with tomatoes at room temperature for 5-7 days (depends on the room temperature). After a few days, a white plaque appears on the surface of the jar - this is quite normal and indicates that the process of fermenting green tomatoes is in full swing. Remove the plaque with a clean spoon. After the specified time, cover the jar with a lid and leave it in a cooler place (for example, in the refrigerator).

9. Step 8:

   

   Let the pickles stand for about 2-3 more weeks. Ready! Serve the most fragrant green tomatoes to the table!

10. Step 9:

    

    You can make a salad of these tomatoes. In a separate cup, mix 2 tablespoons of vegetable oil, add a small clove of garlic passed through the press, mix and pour the tomatoes cut into slices.