Pickles and preserves
This jar of pickles is made by packing green tomatoes and hot peppers in a vinegar brine and processing them in a water bath. With no sweetener, it is a low-carb option. The jars add a tangy flavor to meals and pack easily for picnics.
Wash the green tomatoes and hot peppers. Quarter the tomatoes and remove the stems from the peppers.
Combine the vinegar, water, salt, red pepper flakes, peppercorns, and bay leaves in a pot and bring to a boil to make the brine.
Pack the tomatoes, peppers, and peeled garlic cloves tightly into clean canning jars. Pour the boiling brine over them.
Place the jars with their lids closed in a large pot of boiling water, making sure they are covered by water. Process at a boil for 30 minutes, then remove them from the pot and let cool.
Store the jars in a cool, dark place for at least 1 week to let the flavor develop.
When processing the jars in a water bath, make sure the water is boiling and the lids are fully submerged, or the shelf life may be shorter.
Piknik sepetine koyduğumda gerçekten pratik oldu, ekşi-acı dengesi peynirle harika gitti, kavanozu hiç ağırlık yapmadı.
1,5 kilo domatesle tam 6 kavanoz çıktı, kapakları kapatıp 30 dakika su banyosunda kaynattım ve hiçbiri bozulmadı. Bir hafta bekleyince tadı gerçekten oturdu, sirke keskinliği yumuşadı.
Acı biberden 5 adet koydum ama bende fazla keskin oldu, yarısını kullansam daha dengeli olurdu sanırım. Yeşil domatesin ekşiliği güzeldi ama acı baskın geldi, bu yüzden üç yıldız.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.