Description
Pickled green tomatoes really help out when the season of fresh vegetables.
Ingredients
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Tomato
3 kg
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Parsley
100 g
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Celery leaf
100 g
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Garlic
2 piece
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Sheet cherry
100 g
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Horseradish
100 g
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Chili
40 g
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Salt
50 g
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Water
3 l
Cooking
Prepare the greens. My her and leave, to excess water glass.
Vegetables choose elastic, regular shape, smooth surface. Remove from them the stalk. Also wash and leave to drain.
Prepare a container for pickling. Garlic clear from the husk. In prepared container stacked on the bottom parsley, celery, leaves of horseradish and cherry. Put the chillies and a few cloves of garlic. The next layer is tightly stacked ready for salting tomatoes.
Layers of tomatoes put greens on top (the last layer) put the rest of the greens, horseradish leaves, cherries and garlic.
Prepare the brine. To 3 liters of water add 150 grams of salt, bring to a boil. When the brine is boiling, pour it in a container with tomatoes, loosely close the lid and put in a cool place.
Sauerkraut that is ready to eat, they will be in 2-3 weeks. They need to be stored a cold place.
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