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Green Tomatoes with Garlic for Winter in Slices
Instructions
I prepare the ingredients for the green tomatoes with garlic. Peel the garlic. Beforehand, sterilise the jars and lids.
Prepare the ingredients for the marinade.
Cut the green tomatoes into slices, removing the stems first.
Into each jar, put 1 bay leaf, 2 allspice berries, 2 black peppercorns and 3 garlic cloves.
Pack the green tomato slices tightly into the jars.
Make the marinade. Put a pot of water on the heat. Once the water has warmed up, add 7.5 tsp of salt and 11.5 tbsp of sugar, and mix everything well.
As soon as the water starts to boil, pour in 15 tsp of 9% vinegar and stir everything again. Boil for 2 minutes, then remove from the heat.
Fill the jars of green tomatoes with the marinade right up to the brim of the neck. Cover them with sterilised lids.
Lay a cloth in the bottom of a deep pot and stand the jars of tomatoes on it. Pour warm water into the pot up to the shoulders of the jars, then set it on the heat.
Once the water comes to the boil, sterilise for 5 minutes. Take the jars out of the pot.
Seal the jars and turn them upside down on the lids until they are completely cool.
The green tomatoes with garlic for winter are ready. Put the jars away into storage.
Tips
- 1
Slices instead of whole tomatoes – the trick for damaged fruit. If the tomatoes have spots, cut them out and slice the rest. Nothing goes to waste.
- 2
11.5 tbsp of sugar – the trick to the sweet-and-spicy flavour. Green tomatoes are sour, and a generous amount of sugar gives them their signature taste.
- 3
Pack the jar tightly – the trick to a good crunch. The more tightly the slices are packed, the less marinade there is, and the crisper the tomatoes turn out.
- 4
5 minutes of sterilisation – the trick to keeping them. Without sterilisation they last 6 months at most; with 5 minutes they keep for up to a year in the cupboard. The same principle works for other kinds of marinated green tomatoes.
Video
FAQ
Which tomatoes should I choose? +
Ideally, use green, meaty varieties (unripe specimens of types such as Oxheart, Mikado or Pink Giant). As alternatives, brown, half-ripe tomatoes are softer, and dark varieties can give an unusual look. Fresh tomatoes should be firm and dense, with no signs of rot. A size of 4–7 cm is best, as it cuts neatly into 4 slices. Avoid tomatoes that are starting to rot, very soft or sprouting. Brown tomatoes are a good compromise, giving both sweetness and a little tang.
What can I use instead of vinegar? +
There are several alternatives: 6% apple cider vinegar (22 tsp, milder), wine vinegar (15 tsp), balsamic vinegar (10 tsp), 70% vinegar essence (1.5 tsp plus 13.5 tsp of water, more compact) or citric acid (2 tsp plus 13 tsp of water, with no aroma). Natural 9% vinegar is the classic choice. Do not use flavoured or herb vinegars, or any that are past their date. For a spicier version, add 1/4 tsp of ground red pepper. For the classic taste, stick to 9% vinegar.
How long do the tomatoes keep? +
In sterile, sealed jars at room temperature they keep for up to a year; in a cool cellar, up to a year and a half. Once opened, store them in the fridge and use within 5–7 days. Label the jars with the canning date. If a lid bulges, do not open it – throw the jar away. Do not store the jars in sunlight, as the colour will fade. They are best used within the first 8–10 months. Take them out 15–20 minutes before serving, since the cold mutes the flavours. Without the 5-minute sterilisation, shorten the shelf life to 6 months. Do not leave an open jar at room temperature for longer than 2 hours.
What should I serve the tomatoes with? +
They make a standalone appetiser alongside hot meat dishes, and go well with fried or boiled potatoes. Serve them with steak, shashlik or lamb ribs, or with pelmeni and vareniki for a wintry meal. They suit a glass of cold vodka, a side of rice or buckwheat, and pilaf or fried rice. They also pair with boiled chicken or turkey, fried fish, or a light beer. For a family dinner, serve them with mashed potato and meat, or with cheese and olives. They work as a starter with a bowl of borscht, or alongside meat pirozhki. All in all, they are a versatile sweet-and-spicy preserve for winter meals.
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