salted tomato recipe Billets are the preparation of various dishes,vegetables, fruits, berries and other products for long-term storage in the winter in banks. Billets are usually used to open a jar of own cooking on a cold winter day and enjoy and enjoy the special, real taste of summer. Billets for the winter were made in Ancient Russia, when it was necessary to preserve the autumn harvest for a long time. And this tradition has "lived" to our times. Procuring vegetables for the winter is a trembling process, which gives great pleasure. Salted tomatoes can be harvested in cans for the winter and without conservation. They are very useful and nutritious. Like all salted or sour vegetables, they preserve a lot of vitamins and microcells necessary for human beings. Salted tomatoes are perfectly combined with meat, fish, vegetables and cereals. In addition to the fact that they have an excellent taste in themselves, they can also be used in preparing other dishes, for example, for soups, vegetable stews, etc. For pickling, small and medium tomatoes are best. Salting is desirable in July (during the season of refreshment). canning of salted tomatoes

Cooking recipes for the winter

How to salt for the winter? For salting we need: 5 kg of tomatoes, 50 grams of black currant leaves, horseradish leaves and dill greens, 25 grams of horseradish root, 10 grams of garlic, 5 grams of red hot pepper, 600 grams of salt and 5 liters of water. Recipe:

  • Tomatoes and all the greens thoroughly rinse in running water.
  • Put half of dill, pepper, currant leaves, garlic, leaves and horseradish root on the bottom of the cans.
  • Fill the cans with tomatoes and lay the remaining greens.
  • We prepare the brine from 600 grams of salt and 10 liters of water.
  • Fill the jars with cold brine until the contents are completely covered.
  • Cover the jars with lids and leave at room temperature for 2 days.
  • We remove them in a cool place.
  • Spicy tomatoes of dry pickle for the winter in cans. Ingredients: 5 kg of tomatoes; 500 g of spicy fresh herbs (dill, tarragon, celery, basil, parsley); 100 g of cherry and black currant leaves; 50 g of salt. Recipe:

  • The washed red solid fruits are punctured with a fork each from the side of the peduncle.
  • The greens are washed, let the water drain.
  • In the sterilized jars lay a layer of washed leaves of cherry and black currant.
  • Tightly put the tomatoes, pouring them with salt and spices.
  • Filled cans are covered with a clean cloth, top put cherry and black currant leaves.
  • Install the load
  • Then tomatoes in banks are put in a cold place.
  • Instant salted tomatoes -quick salting in a cold way. How to cook a salting in a hurry with a minimum amount of ingredients? It is prepared without brine: 1 kg of washed red tomatoes are packed in a cellophane bag, then we fall asleep with 1 teaspoon of sugar and 1 tablespoon of salt. Spices (garlic, pepper, dill) are added to taste. Two days later the dish is ready. We get excellent salted tomatoes. Tomatoes are salted in their own juice for the winter. Ingredients: 5 kg of tomatoes; 75 g of dill greens; 50 grams of black currant and horseradish leaves; 25 g of horseradish root; 5 g pods of dried red pepper; 10 grams of garlic; 5 liters of crushed tomatoes; 300 g of salt. Recipe:

  • Thoroughly washed the fruit through the meat grinder and fill the resulting mass with salt.
  • Put half the greens in the jars.
  • Top with tomatoes and the remaining greens.
  • Pour everything received tomato paste.
  • Cover the jars with lids and leave for a few days at room temperature.
  • Tomatoes in cans put in a cool place.
  • salted tomatoes with garlic

    Recipes with the addition of mustard

    Salted tomatoes with mustard for the winter. You will need the ingredients: 9 kg of tomatoes; 100 g of cherry and black currant leaves; 200 g of dill; 25 g of tarragon; 30 grams of garlic; 30 grams of horseradish; 50 g of mustard; 300 g salt and 10 liters of water. Recipe:

  • In the enamelware we put spices and sprinkle powder with dry mustard.
  • Tightly pack carefully washed tomatoes, shifting them with dill, garlic, horseradish, cherry and black currant leaves, tarragon, pepper.
  • From above we cover with leaves of a black currant and a cherry, we cover with a linen napkin.
  • All this is poured with a brine, prepared from 300 g of salt and 10 liters of water.
  • A wooden circle is placed from above, and a load is set on it.
  • Leave at room temperature for 6 days, then move to the refrigerator.
  • You can try in 30 days.
  • Salted tomatoes are different. Ingredients: 12 kg of tomatoes; 2 heads of garlic; 4 pods of hot pepper; 8 dill umbrellas with stems; 8 leaves of horseradish; 6 laurel leaves; 18 currant leaves; 18 leaves of cherry; 18 leaves of oak; 4 tbsp. l. dry mustard; 1 tbsp. vodka; pepper black peas; cloves; pepper fragrant peas; 10 liters of water; 3 tbsp. salt of coarse grinding; 2 tbsp. Sahara. Recipe:

  • Fruits are thoroughly washed and sorted according to the degree of maturity.
  • The heads of garlic are sorted into teeth.
  • At the bottom of a 20-liter pot (you can use two 10-liter pots) lay half the leaves of currant, oak, cherry, spices and garlic.
  • Tightly lay the tomatoes stalk down. At first green, then pink, and from above red (they should be firm).
  • Then we put the rest of the spices, garlic and greens on top.
  • 10 liters of water is brought to a boil, add salt and sugar, cool to 55 ° C.
  • Fill the brine so that it only slightly covers the top layer.
  • A large plate and a load of 1-2 kg are placed from above.
  • The pan is covered with a film and left for 3 days at room temperature.
  • To preserve (so that the product is not pussy and not covered with mold), a mustard powder diluted in vodka is poured into the brine.
  • After 3 days, tomatoes are transferred to cans, poured brine.
  • Store in a cool place.
  • Salted tomatoes: cooking recipes with vegetables

    Salted tomatoes with vegetables for the winter in Bulgarian. Ingredients for pickling: 1 kg of green tomatoes; 250 g of celery, dill and parsley; 1 kg of carrots; 1.5 kg of sweet pepper; 1 kg of white cabbage; 5 liters of water; 300 g of salt. Recipe:

  • Green tomatoes to wash and dry.
  • Fruits of sweet pepper and wash several times with a fork at the base.
  • Clean, wash the carrots.
  • Approximately 1/2 cabbage should be peeled off the top leaves and cut into 4 parts.
  • Wash the greens, let the water drain. Salt in a bowl with a wide neck.
  • The bottom is laid green, on top - prepared vegetables layers.
  • The brine is prepared from 5 liters of water and 300 g of salt.
  • Fill vegetables with cold brine, cover with a plate and install the load. Leave for 2 days at room temperature.
  • Then we transfer it to a cold storage place.
  • Vegetables will be ready in 20 days.
  • Salted tomatoes with carrots. Ingredients: 1 kg of grated carrots; 10 kg of tomatoes; dill; 4 pods of hot pepper; 5 laurel leaves; 3 heads of garlic; 500 grams of salt and 10 liters of water. Recipe:

  • It is good to wash ripe fruits and herbs.
  • Peel and peel the garlic.
  • Without taking off the peduncles, tomatoes are laid out on cans, interlacing them with grated carrots, dill, garlic, pepper and bay leaf.
  • Prepare a brine: 500 grams of salt and 10 liters of water.
  • Tomatoes in cans are poured with brine and left in a cool place.
  • Ready in 12 days.
  • Salted tomatoes are traditionally used inas a snack, and their pickle - the next morning after a good feast. Of course, salted tomatoes in cans can be bought in winter at any store, but will they be compared to their own cooking tomatoes? The best taste is obtained from tomatoes, salted in an oak barrel and stored in a cellar. But, given the complexity of storing barrels in urban conditions, the best option would be pickling in a glass jar. Enjoy your meal!

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