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➠ Pickled green tomatoes with garlic and carrots

Pickled green tomatoes with garlic and carrots

1445

Kitchen Russian

Calorie content 74.8 kcal

Portions 6 l.

Cooking time 110 minutes

Proteins * 0.5 gr.

Fats * 0.1 g

Carbohydrates* 18.3 g

Pickled green tomatoes with garlic and carrots

Content

I propose a recipe for a delicious and quite aromatic snack made from green tomatoes with garlic and carrots. Pickled tomatoes are quite spicy and go well with any hot dish. Such a preparation rarely survives until the new year.

Ingredients

Cooking process

Wash the jars thoroughly and sterilize in the microwave. Pour boiling water over the lids or boil in a saucepan. Prepare all the ingredients you need. Wash the carrots thoroughly, peel with a vegetable peeler. Rinse green tomatoes and hot peppers under running water. Rinse the parsley thoroughly and dry.

Choose green tomatoes that are the same medium size so they fit well in jars. Make a cruciform incision, but not all the way. Place cloves, black peppercorns, parsley and bay leaves on the bottom of sterile jars.

Peel the garlic, rinse and cut into thin slices. Cut the carrots lengthwise and then cut into thin slices. Stuff the green tomatoes with carrot and garlic slices.

Peel hot peppers if desired and cut in half. Fill sterile jars completely with stuffed tomatoes, putting garlic, parsley and hot peppers between layers. In a saucepan, combine granulated sugar, rock salt, drinking water and vinegar. Stir, put on medium heat, bring to a boil and immediately remove from heat.

Place jars of green tomatoes in a saucepan, the bottom of which is covered with a towel, pour over the prepared marinade, cover with sterile lids, pour warm water into the pan over the shoulders of the jars and sterilize for 30 minutes over low heat after boiling.

Gently remove the hot jars of pickled green tomatoes. Roll up with a seaming machine. Turn the jars of tomatoes upside down, wrap them in a warm blanket and cool completely as they are. Store prepared pickled green tomatoes with garlic and carrots in a cool dark place.

Bon Appetit!