Pickled Green Tomatoes
4 servings
15 minutes
Pickled green tomatoes are a traditional Russian delicacy that embodies a wealth of flavors and aromas. In ancient times, they were prepared in the fall when the tomatoes did not have time to ripen. This recipe is a true embodiment of spicy harmony: honey adds a light sweetness, vinegar provides tanginess, and coriander, cinnamon, and cloves fill the dish with warmth and depth. Pickled green tomatoes pair perfectly with meat dishes; they are often served with fried potatoes or added to salads. Their tartness and rich flavor develop over time, making them a wonderful winter snack that reminds one of summer days.
1
Cut the tomatoes into 4 pieces or thin slices.
- Green tomatoes: 500 g
2
In a pot, mix pepper flakes, bay leaf, coriander seeds, cinnamon, cloves, garlic cloves, black peppercorns, vinegar, water, honey, and salt. Bring to a boil and cook for 3 minutes.
- Red pepper flakes: 0.5 teaspoon
- Bay leaf: 1 piece
- Coriander seeds: 1 tablespoon
- Cinnamon sticks: 1 piece
- Black peppercorns: 1 tablespoon
- Cloves: 6 pieces
- Garlic: 2 cloves
- Apple cider vinegar: 2 glasss
- Water: 0.5 glass
- Honey: 2 tablespoons
- Salt: 1 tablespoon
3
In the meantime, sterilize the jars.
4
Place the tomatoes tightly in jars and fill with marinade to the top.
- Green tomatoes: 500 g
5
Tightly close the lids and store in the refrigerator for up to three months.
