To prepare vegetables for the winter is with ustraditional, national, derived from thrifty and resourceful ancestors. And although modern supermarkets offer simply the widest range of all sorts of pickled, salted and dried vegetables, sometimes you want to cook something of your own - home, natural, real. It so happened that it is salted, not pickled tomatoes, cucumbers and cabbage that are traditional for our national cuisine. By the way, this is a huge plus - because cold-preserved tomatoes and cucumbers save much more useful substances than those that were subjected to heat treatment. A sauerkraut and even become a storehouse of vitamins and minerals. However, we will learn to prepare not for cabbage with cucumbers, but for all your favorite tomatoes. Tomatoes, salted in a cold way, are an opportunity not only to preserve the gifts of the summer for the winter, but also to get a vigorous, delicious snack that is both potatoes, and a glass, and a feast, and a world. So we learn!
A simple recipe for cold salting tomatoes
Salting tomatoes in a cold way is possible inwooden tubs, and in an enamel bucket or in a saucepan, and in an ordinary glass jar. On the basis of one three-liter jar we need the following ingredients:
- tomatoes ripe - how much will fit in the jar;
- vinegar 9% - 1 tablespoon;
- salt, coarse grinding - 3 tbsp. l .;
- granulated sugar - 1 tbsp. l .;
- garlic - 1 head;
- stalk of dill with umbrella -1 pc .;
- cherry leaf - 2-3 pcs .;
- currant leaf - 1-2 pcs.
Preparation: To pickle tomatoes in jars, fruits need to be thoroughly rinsed, and then pricked near the stem. Banks also need to be thoroughly washed and wiped dry. At the bottom of the banks we put a washed sheet of horseradish, a stalk and an umbrella of dill, and after that we fill the jar with tomatoes, trying to lay fruits tightly, but do not crush or press them. In the process of filling the banks do not forget to shift the tomatoes with currant and cherry leaves and add the purified garlic cloves. Now pour salt and sugar in the jar and fill it all with cold bottled (boiled or filtered) water and add the vinegar. All! We cork the jar with tomatoes with a usual polyethylene lid and put it in the refrigerator. If you suddenly discovered a wooden tub at home, then try to pickle the tomatoes in it. By the way, you can replace this rarity kitchen accessory with a usual enamel bucket. So, the ingredients will be needed the same as for salting in a cold way in jars. Only take salt at the rate of 500-700 g per 10 liters of water, and sugar, respectively, 3 times less. And in this case we do not use vinegar! At the bottom of the tub go buckets lay horseradish and dill, and then fill the tank with tomatoes, shifting them with currant and cherry leaves and cloves of garlic. Fill tomatoes with brine, we put a wooden circle on top (a dish, a lid of a smaller diameter than the diameter of a tub) and put pressure on it. Leave the tomatoes for a couple of days at room temperature, and after the start of fermentation, we remove to a cold cellar or refrigerator.
Salted tomatoes with mustard
Another way of cold pickling tomatoes. Ingredients:
- tomatoes - 1 kg;
- dill - 30 g;
- cherry leaf - 2 leaves;
- currant leaf - 2 leaves;
- bay leaves - 3 leaves.
- water - 1 l;
- Mustard dry - 15 g;
- granulated sugar - 2, 5 tbsp. l .;
- black pepper peas - 6 pcs .;
- common salt - 1.5 tbsp. l.
Preparation: To pickle this way, we need the browned tomatoes, that is, those that are slightly dormant. Fruits should be approximately the same size, without cracks, dents and spoiled places. So, my tomatoes, dried and placed in clean dry jars, shifting tomatoes with dill, leaves of laurel, currant and cherry. Brine we prepare separately, boiling water with salt, sugar and black pepper. In hot brine dissolve the dry mustard and leave it until completely cooled. Cold brine pour tomatoes, we seal the cans with capron lids and leave for a couple of days in a cool place.
Ancient recipe for pickling tomatoes
No matter how interesting new recipes were, but anyAn ancient way of preparing a dish is always of interest: how did our ancestors manage with improvised tools and natural products? Here's to you an example of an ancient recipe for pickling tomatoes in a cold way. Ingredients:
- water - 10 liters;
- granulated sugar - 4 items;
- common salt - 2 tablespoons;
- ground red pepper - 1 tsp;
- leaves of black currant - handful;
- acetic essence - 2 tbsp. l.
Preparation: First we prepare the brine. To do this, mix the water with salt, sugar, currant leaves and red pepper and let the brine boil. We boil it for about 10 minutes, after which we remove it from the heat and leave it to cool. When the brine has cooled, add the vinegar essence to it. Of course, our ancestors dispensed with vinegar essence, but its use significantly speeds up the process of pickling, and such tomatoes are stored for a long time without problems. Now take the clean cans, put on the bottoms horseradish leaves, fennel seeds, mustard seeds or any other spices at your discretion. However, keep in mind that too much spice can spoil the taste of the finished product. Therefore, try to do without excesses. Fill tomatoes with cold brine, close with metal lids and clean in the cold. All! Tomatoes preserved in this way can be stored for 2-3 years.
Salted green tomatoes
If you at least once tried the green casktomatoes, this recipe will certainly draw 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 on l brine the following ingredients will be needed:
- seeds of dill - 50 g;
- leaves of black currant - 1-2 leaves;
- cherry leaf - 4-5 leaves;
- granulated sugar - 1 tbsp. l .;
- salt, large - 2 tbsp. l .;
- pepper peas - 12-15 pcs.
Preparation: Brine we prepare beforehand, having dissolved in water sugar and salt and adding pepper, spicy leaves and seeds. While the brine is preparing and cooling, we simmer the green tomatoes, filling them with cold boiled water. Then cut the tomatoes at the base of the stalk and lay them in clean and pre-scalded with three-liter cans. Fill the tomatoes with a cooled brine, cover the jars with capron lids and leave at room temperature for 4-6 days. After that, we remove the jars in the cellar or in the refrigerator.
Salted tomatoes in a dry, cold way
Salt tomatoes for the winter can be dry and coldway. Its only drawback is crumpled ready-made fruit. Of course, the sight of such tomatoes is not very presentable ... But the taste! Taste of real casks of tomatoes, vigorous, sharp, invigorating. And conservation takes place in a natural way. In a word, to try this way of salting is also worth it! Ingredients:
- horseradish leaves;
- cherry leaf;
- currant leaf.
Preparation: To pickle tomatoes in a cold, dry way is very simple and quick! To do this, clean fruits are pierced at the stalk and densely packed in a large container (bucket, for example), pouring them with a large salt. The horseradish leaves, stalks and umbrellas of dill, as well as cherry and currant leaves are necessarily placed on the bottom of the container. Salt is taken from the calculation: a pack of salt for 2 kg of tomatoes. After that, tomatoes are covered with horseradish leaves, and a wooden circle is placed on top and oppressed. First, tomatoes are left in the heat for about a day, and then carried to the cold (but not frost!). Pickled tomatoes in this way retain almost all vitamins and minerals. They are not only very delicious, but also very useful. So harvest tomatoes in a cold way. This will allow you to save time and effort and get an excellent mineral-vitamin supplement to the winter diet. The main thing is to cook with pleasure and consider all the tips. Enjoy your appetite and success in the culinary field!