Pickled green tomatoes for the winter in jars (like barrel tomatoes)

Choose green or brown tomatoes with firm, undamaged skin.

Rinse them in water and cut them into 2-3 pieces. You can leave the vegetables whole, but prick them a few times with a knife to allow the brine to penetrate faster. Keep in mind that sliced ​​vegetables will take about a month to cure, while whole vegetables will take 1.5-2 months. You can pickle one jar of sliced ​​vegetables and one jar of whole vegetables. Give it a try!

Add salt to the container. Peel and rinse the garlic cloves, slice them, and add them to the container.

Fill the jar almost to the top with chopped green tomatoes. Don't overfill, just enough to completely cover them with brine.

Pour in cold filtered water or boiled and cooled water—this is important. If you use tap water, the brine may spoil. Close the jar with a lid and shake vigorously to dissolve the salt. Refrigerate for about a month. The lid should not be hermetically sealed.

The preparation of salted green tomatoes for the winter in jars is complete.

Shake the jar two or three times a week to ensure even brine. Over time, the brine will become cloudy and sour rather than salty—this is normal. Taste the green tomatoes. When they've completely changed color to a lighter shade, are soaked in the brine, and become softer, they're ready!

Drain the brine and remove the tomatoes from the jar.

You can rinse them if desired, or simply drain them in a colander. Arrange the appetizer on a plate and serve with the main course. Some people like to drizzle the salted tomatoes with vegetable oil—it's up to you. A salad of finely chopped salted green tomatoes with green onions and vegetable oil is also delicious—I highly recommend it!

Enjoy!