Salted green tomatoes for winter in jars

Step-by-step cooking

1. Step 1:

   

   How to pickle salted green tomatoes for the winter in jars? Prepare all the necessary products. Tomatoes take approximately the same size, choose fruits without black spots and visible damage. I rolled tomatoes into small jars, so I took small tomatoes.

2. Step 2:

   

   Thoroughly wash the tomatoes and remove the stalks.

3. Step 3:

   

   Peel the garlic, rinse it together with horseradish leaves, dill umbrellas and hot pepper under running cold water.

4. Step 4:

   

   Wash the jars and lids very well (I do it with soda).

5. Step 5:

   

   Slightly remember the horseradish and currant leaves with your hands, cut the dill umbrellas in half or more so that it is more convenient to put them in jars.

6. Step 6:

   

   Put a couple of blackcurrant leaves, a horseradish leaf and dill in each jar at the bottom.

8. Step 7:

   

   Next, lay out some of the green tomatoes. Add hot pepper and garlic. The seeds can be removed from the pepper beforehand, they give the finished tomatoes a special sharpness. However, chili can be completely excluded from the list of ingredients. Put a few peas of pepper if desired.

9. Step 8:

   

   Next, tamp the remaining tomatoes to the top of the jar and put the remaining greens on top.

10. Step 9:

    

    Prepare the brine. In a small saucepan or ladle, dilute the salt in cold water. Leave for a couple of minutes to allow the crystals to completely dissolve. Which water is better to use for pickling tomatoes? The water must be of good quality without foreign odors, otherwise there is a risk that the finished product will have an unpleasant taste. I usually use bottled or well water.

11. Step 10:

    

    Fill tomatoes with brine to the top. The sediment that may remain from the salt should not be poured into the tanks.

12. Step 11:

    

    Heat the plastic lids in water and close the jars with them. Remove the workpiece to any sufficiently cool place or in the refrigerator.