Romanian Traditional Green Tomatoes Pickles For Winter Recipe | Granny's Kitchen Recipes | Gogonele

Do you have loads of green tomatoes and don't know what to do? Try this Romanian green tomatoes pickles for winter.

#tomatopicklerecipe #grannyskitchenrecipes

ROMANIAN TRADITIONAL GREEN TOMATOES PICKLES FOR WINTER RECIPE:

INGREDIENTS:

Green tomatoes
Sliced carrots
Garlic
Sliced horseradish root
Chilli peppers (optional)
Black whole peppercorns
Non-iodized coarse salt
Sugar
Dried dill crown
Dry thyme
Bay Leaves
Water

DIRECTIONS:

The quantity of the ingredients depends on the quantity of tomatoes you have and the size of the jars.
In the jars I used, I managed to add 16 tomatoes in each jar and with the quantity of tomatoes I had, I got 8 large jars and 2 small jars of pickles. I used for mine 5 litres of water, 5 tablespoonfuls of salt and 5 teaspoons of sugar.
For every 1 litre of water, you need 1 tablespoonful of salt and 1/2 teaspoon of sugar.

Start by washing the tomatoes and you can add them whole in the jars or cut into pieces.

Add the water in a deep pot on the stove, with the salt and sugar. Bring to boil and then remove from the stove.

In 1 jar, on the bottom, add 1 teaspoon of black peppercorns, 2 bay leaves, 2 garlic cloves, 1 piece of dried dill crown, 1 piece of dry thyme and then fill the jar half way through with the green tomatoes. Add 2 chilli peppers if you'd like the pickles to be spicy, add a few pieces of horseradish root, at least 3 pieces per jar. You must use horseradish, so that the
tomatoes stay hard even after they are pickled. Add a few pieces of carrot and then fill up the jar with more tomatoes. At the top, add 1 more teaspoon of peppercorns, bay leaves, 1 garlic clove, dry dill and dry thyme. Repeat with the rest of the jars.

Once you finished filling the jars, press the tomatoes down, then add boiled water in each jar, making sure the water is boiled, but not boiling still. Each jar needs to be filled over the top of the tomatoes.
After you finished filling each jar, seal with a lid, ensuring there's no air released.
If air gets into the jars, than the tomatoes won't pickle.

Place the jars in a dark place such as a basement, garage, cupboard or pantry. They are good to eat after at least 3 weeks. But you can keep them for longer, the longer they stay, the more flavour they'll have.

TIP: You can add even more veggies into the jars if you'd like. You can also add cabbage, cauliflower, watermelon, bell peppers...The process is still the same.

Bon Appétit!

You can find ingredients and kitchenware in my shop list here (including Romanian and Hungarian ingredients and Romanian and Hungarian food) : https://amzn.to/3AWb3TC

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