A simple recipe for cold salting tomatoes
You can also pickle tomatoes using the cold methodwooden tubs, and in an enamel bucket or saucepan, and in a regular glass jar. For one three-liter jar we will need the following ingredients:
- ripe tomatoes - as many as will fit in the jar;
- vinegar 9% - 1 tablespoon;
- coarse table salt - 3 tbsp;
- granulated sugar - 1 tbsp;
- garlic - 1 head;
- horseradish;
- stalk of dill with umbrella -1 pc .;
- cherry leaf - 2-3 pcs.;
- currant leaf - 1-2 pcs.
Preparation:To pickle tomatoes in jars, the fruits need to be washed thoroughly, and then pricked near the stalk. The jars also need to be washed thoroughly and wiped dry. Place a washed horseradish leaf, a stem and an umbrella of dill on the bottom of the jar, and then fill the jar with tomatoes, trying to pack the fruits tightly, but not crush or crush them. In the process of filling the jar, do not forget to put currant and cherry leaves between the tomatoes and add peeled garlic cloves. Now pour salt and sugar into the jar and fill it all with cold bottled (boiled or filtered) water and add vinegar. That's it! Seal the jar with tomatoes with a regular plastic lid and put it in the refrigerator. If you suddenly find a wooden tub at home, try pickling tomatoes in it. By the way, you can replace this rare kitchen accessory with an ordinary enamel bucket. So, the ingredients you will need are the same as for cold pickling in jars. Just take salt at the rate of 500-700 g per 10 liters of water, and sugar, respectively, 3 times less. And we do not use vinegar in this case! Put horseradish leaves and dill on the bottom of a tub or bucket, and then fill the container with tomatoes, layering them with currant and cherry leaves and garlic cloves. Pour brine over the tomatoes, put a wooden circle on top (a dish, a lid of a smaller diameter than the diameter of the tub) and put oppression on it. Leave the tomatoes for a couple of days at room temperature, and after fermentation begins, put them in a cold cellar or refrigerator.
Salted tomatoes with mustard
Another way to cold pickle tomatoes. Ingredients:
- tomatoes - 1 kg;
- dill - 30 g;
- cherry leaf - 2 leaves;
- currant leaf - 2 leaves;
- bay leaf - 3 leaves.
Brine:
- water - 1 l;
- dry mustard - 15 g;
- granulated sugar - 2.5 tbsp;
- black peppercorns - 6 pcs.;
- table salt - 1.5 tbsp.
Preparation:To pickle this way, we need brown tomatoes, that is, those that are just a little underripe. The fruits should be approximately the same size, without cracks, dents and spoiled areas. So, wash the tomatoes, dry them and place them in clean dry jars, layering the tomatoes with dill, bay leaves, currants and cherries. Prepare the brine separately by boiling water with salt, sugar and black pepper. Dissolve dry mustard in the hot brine and leave it until it cools completely. Pour the cold brine over the tomatoes, seal the jars with nylon lids and leave for a couple of days in a cool place.
Ancient recipe for pickling tomatoes
No matter how interesting the new recipes are,any old way of preparing a dish always arouses interest: how did our ancestors manage with improvised means and natural products? Here is an old recipe for cold pickling tomatoes as an example. Ingredients:
- water - 10 l;
- granulated sugar - 4 tbsp.;
- coarse table salt - 2 tbsp.;
- ground red pepper - 1 tsp;
- blackcurrant leaves - a handful;
- vinegar essence - 2 tbsp.
Preparation: First, prepare the brine.To do this, mix water with salt, sugar, currant leaves and red pepper and let the brine boil. Boil it for about 10 minutes, then remove from heat and leave to cool. When the brine has cooled, add vinegar essence to it. Of course, our ancestors did without vinegar essence, but its use significantly speeds up the pickling process, and such tomatoes are stored for a long time and without problems. Now take clean jars, put horseradish leaves, dill seeds, mustard seeds or any other spices at your discretion on the bottoms. However, keep in mind that too many spices can spoil the taste of the finished product. Therefore, try to do without excesses. Pour cold brine over the tomatoes, close with metal lids and put in the cold. That's it! Tomatoes preserved in this way can be stored for 2-3 years.
Salted green tomatoes
If you've ever tried barrel greenstomatoes, then this recipe will definitely attract your attention. After all, for the winter you can prepare not only red, but also green tomatoes. For pickling, for each kg of green tomatoes and for liter of brine, you will need the following ingredients:
- dill seeds - 50 g;
- blackcurrant leaves - 1-2 leaves;
- cherry leaf - 4-5 leaves;
- granulated sugar - 1 tbsp;
- coarse table salt - 2 tbsp;
- peppercorns - 12-15 pcs.
Preparation:Prepare the brine in advance by dissolving sugar and salt in water and adding pepper, spice leaves and seeds. While the brine is preparing and cooling, soak the green tomatoes by pouring cold boiled water over them. Then cut the tomatoes at the base of the stalk and place them in clean three-liter jars that have been previously scalded with boiling water. Pour the cooled brine over the tomatoes, cover the jars with nylon lids and leave at room temperature for 4-6 days. After that, put the jars in the cellar or refrigerator.
Salted tomatoes in a dry, cold way
You can also salt tomatoes for the winter using dry cold salts.method. Its only drawback is the crushed finished fruits. Of course, the appearance of such tomatoes is not very presentable... But the taste! The taste of real barrel tomatoes, strong, spicy, invigorating. And the preservation occurs in a natural way. In a word, it is also worth trying this method of pickling! Ingredients:
- tomatoes;
- salt;
- horseradish leaves;
- dill;
- cherry leaf;
- currant leaf.
Preparation:Pickling tomatoes using the cold, dry method is very simple and quick! To do this, prick clean fruits at the stalk and tightly place them in a large container (a bucket, for example), sprinkling them with coarse salt. Be sure to put horseradish leaves, dill stems and umbrellas, as well as cherry and currant leaves on the bottom of the container. Salt is taken at the rate of: a pack of salt per 2 kg of tomatoes. After this, the tomatoes are covered with horseradish leaves, and a wooden circle and oppression are placed on top. First, the tomatoes are left in a warm place for about a day, and then taken out into the cold (but not into the frost!). Tomatoes salted in this way retain almost all the vitamins and minerals. They are not only very tasty, but also very healthy. So prepare tomatoes using the cold method. This will save you time and effort and get an excellent mineral and vitamin supplement to your winter diet. The main thing is to cook with pleasure and take into account all the tips. Bon appetit and success in your culinary endeavors!
