Quick Fermented Green Tomatoes
We are big fans of fermented green tomatoes in brine. I always pay attention to various recipes that are as healthy as possible, with as few preservatives as possible and pickled as naturally as possible, without vinegar. A big plus to this recipe for tomatoes is the fact that they are ready in 3-4 days, you don't have to wait 1-2 months for them to pickle, they are very fragrant and extraordinarily good. Every time, they are considered a real success by the whole family, by the children too, and the guests even ask for the brine to drink!
This recipe for quick fermented tomatoes caught my eye immediately. I tested it several times in the last 3 months and each time I had only one problem - they finish too soon!
The mandatory factor is that they must be kept cold, in a cool cellar or in the refrigerator. So, in season, I reserve a good spot in the fridge only for pickles, as we don't have a cellar in the apartment :)
choose some pink ones too
Pickling salt(no iodine)
Step by step
Wash the tomatoes well, notice here that I had all sorts - green, pink and even a few red.
Wash the greens and the peppers well and peel the garlic.
Now chop them - cut the peppers into thinner slices, finely chop the greens and the garlic, but don't overdo it.
Mix all these in a bowl and set aside for a while.
Now take the tomatoes one by one, the greenest ones first, and cut them into 4 with a knife down to the middle. Not too deep, they will come off after pickling.
I also carefully removed the core with a small knife.
Fill each tomato with the chopped green mixture.
Of course, they don't fit perfectly there, but you don't have to, you stuff them as much as you can in the cut and it will be very good.
From these quantities I filled exactly 1 jar of 5 liters.
So, arrange the tomatoes stuffed with greens in the washed and dried jar - I recommend placing the greener ones at the bottom and the most ripe ones on top. The greens should be just enough, if there is anything left, spread on top, at the mouth of the jar.
The ripe ones die faster and are ready on the 3rd day, the green tomatoes are good on the 5th.
Notice that I haven't put any other greens in the jar, there's really no need!
In a saucepan, boil 2.5 liters of water and dissolve in the boiling water 5 tablespoons of salt.
Pour this hot brine into the jar, it will be just enough, maybe a tad too much.
If you make it in smaller or more jars and you need a different amount of brine, you can prepare it with 2 tablespoons of salt to 1 liter of water.
Place a lid (not airtight!) or a small plate over the jar and leave at room temperature for 3 days.
In our country it's usually about 22-23 degrees C in the kitchen, so use this to guide you.
On the 2nd day, the brine becomes unsettled, the fermentation process has started.
On the 3rd day, taste them, if you want them to be more sour, leave them on the table for another day.
I leave them for 3 days and then move the jar to the fridge overnight. In the refrigerator, the fermentation process stops, the tomatoes get firmer and fresher.
They keep very well a longer time too, the brine is perfect this way and preserves them. But they won't last for too long because they are too good - in addition, the perfect source of probiotics and natural vitamins. I really think you should try them!
They are wonderful with anything you like - meat, potatoes, rice, buckwheat etc.
(a large 5 liter jar)