Recipes for quick cooking of lightly salted tomatoes in a pan and in a jar. A simple recipe for salted or soaked tomatoes
Cold-canned tomatoes retain much more vitamins than tomatoes that have been processed with hot water.
Tomatoes are prepared in this way in jars, enamel dishes or wooden barrels.
It is best to use cream tomatoes or other meaty varieties for this preparation. The fruits should be small, ripe, without visible damage. Green tomatoes are also prepared using the cold method.
The tomatoes are washed and several punctures are made around the stalk. Place herbs, garlic, cherry or currant leaves at the bottom of the pan or jar. Then the tomatoes are placed tightly, spices, granulated sugar and salt are added, cool water is poured in and vinegar is poured in. Cover with plastic lids and place in the basement or refrigerator.
Pre-cooked and cooled brine is also used. To do this, pour sugar and salt into the water, add black pepper and other spices and bring to a boil. Then cool and pour it over the tomatoes.
Cold prepared tomatoes turn out very tasty. Depending on the brine, they can be made spicy or lightly salted. The only disadvantage of preparing tomatoes in a cold way for the winter is that they cannot be stored for a long time at room temperature, only in the refrigerator or cellar.
Recipe 1. A simple recipe for cold tomatoes for the winter
Ingredients
dense, ripe tomatoes;
according to Art. spoon 70% acetic acid and granulated sugar;
garlic - head;
dill umbrella and horseradish leaf;
3 leaves each of cherry and currant.
Cooking method
1. We sort out the tomatoes, wash them and make several punctures with a fork near the stalk.
2. Wash the jars with soda and let them dry. Place horseradish greens and an umbrella of dill on the bottom of the glass container. Next, lay out the tomatoes, layering them with currant leaves, cherry leaves and cloves of garlic.
3. Pour sugar and salt into a jar, fill with cool, settled water, add vinegar and close with plastic lids.
4. We store jars of tomatoes in the refrigerator or cellar. You can use them after a month.
Recipe 2. Cold-process tomatoes for the winter with mustard
Ingredients
kilogram of dense tomatoes;
30 g fresh dill;
two leaves of cherry and currant;
3 pcs. bay leaf.
Brine
liter of water;
15 g mustard powder;
70 g granulated sugar;
7 black peppercorns;
Art. a spoonful of coarse rock salt.
Cooking method
1. For pickling, take firm, unripe tomatoes. Rinse them and place in a colander to drain excess moisture.
2. Wash the jars with soda, rinse and dry. Place the tomatoes in a dry glass container, topping them with bay leaves, dill and cherry and currant leaves.
3. Pour water into a saucepan, dissolve salt and sugar in it, season with peppercorns, boil and add mustard. Cool the resulting brine completely and pour the cold tomatoes into the jars. Cover with plastic lids and place in a cool, dark place.
Recipe 3. Cold-process tomatoes for the winter "Real jam"
Ingredients
6 kg of dense tomatoes;
0.5 tbsp. rock salt and sugar;
3.5 liters of settled water;
Art. vinegar;
two heads of garlic;
dried dill with umbrellas;
6 bay leaves;
9 aspirin tablets;
30 pcs. black allspice peas;
a couple of celery sprigs.
Cooking method
1. Wash the tomatoes well. Rinse the celery and shake lightly. Remove the peel from the garlic cloves.
2. Place two bay leaves, a pinch of allspice peas, two cloves of garlic, cut into 4 parts, dill and a celery branch on the bottom of a clean glass container.
3. Pack the tomatoes tightly into the jars. Add 2 more cloves of garlic, celery and dill.
4. Pour water into the pan, add sugar and salt, pour in vinegar and stir until completely dissolved. Let the brine brew and add it to the tomatoes in the jar. Add three aspirin tablets to each jar. Cover them with plastic lids and store them in the basement or refrigerator.
Recipe 4. An old recipe for cold tomatoes for the winter
Ingredients
ripe tomatoes of fleshy varieties;
kilogram of sugar;
half a kilogram of salt;
5 g ground red pepper;
currant and horseradish leaves;
mustard seeds;
Dill seeds;
50 g vinegar essence;
10 liters of water.
Cooking method
1. Boil the brine. Pour salt and granulated sugar into the water, add currant leaves, red pepper, boil and cook for 10 minutes. Remove from heat, cool completely and add vinegar essence.
2. Place horseradish leaves, mustard beans and dill seeds into a clean glass container. Then pack the tomatoes tightly. Fill them with cooled brine and roll up with metal lids.
3. Put the jars in the cold. Tomatoes canned this way can be stored for a couple of years.
Recipe 5. Cold green tomatoes for the winter
Ingredients
four kilograms of green tomatoes;
2 tbsp. l. table salt and 25 g of granulated sugar for each liter of water;
hot pepper pods – 6 pcs.;
greens and dill umbrellas;
garlic - head;
black peppercorns;
bay leaf – 5 pcs.
Cooking method
1. Wash the tomatoes, cut large fruits in half. Make punctures with a wooden skewer or toothpick near the stalk. Separate the head of garlic into cloves, remove the skin and cut them into small pieces. Sort the greens, rinse and dry. Rinse the hot pepper and cut into thin rings.
2. Place a layer of tomatoes on the bottom of an enamel pan, stirring with garlic, and place herbs and spices on top. Thus, place all the tomatoes, while the last layer should be of herbs and spices.
3. Dissolve salt and sugar in cold water. Pour the resulting brine over the tomatoes until they are completely covered. Cover with a lid and place in the basement or refrigerator.
Recipe 6. Cold salted tomatoes for the winter
Ingredients
ten kilograms of tomatoes;
a large bunch of dill;
a small piece of horseradish root;
100 g each of currant and horseradish leaves;
head of garlic;
0.7 kg rock salt.
Cooking method
1. Sort through the greens, rinse them under running water and place on a paper towel to dry slightly. Take small, firm, ripe tomatoes and rinse well. Cut the peeled horseradish root into slices.
2. Place the jars washed with soda into the oven for sterilization. Place the herbs and horseradish root in a dry glass container. Fill the jars tightly with tomatoes and place the herbs on top.
3. Dissolve salt in water and pour the resulting solution over the tomatoes so that they are completely immersed in the brine. Cover the jars with boiled nylon lids and leave them for three days so that the tomatoes acquire the desired taste. Store jars in the basement or refrigerator.
Recipe 7. Cold-process tomatoes for the winter
Ingredients
ten kilograms of tomatoes;
10 liters of filtered water;
rock salt - one and a half glasses;
mustard – 50 g;
head of garlic;
two large bunches of fresh dill;
25 g each of tarragon and horseradish leaves;
100 g cherry leaves;
20 g black peppercorns.
Cooking method
1. Rinse the tomatoes well and pierce them in several places with a wooden skewer near the stalk. Separate the garlic into cloves, peel them and cut them into thin slices. Sort the greens and rinse well under running water. Cut the horseradish leaves into 10 cm pieces. Place the greens in a bowl and sprinkle with mustard powder.
2. Place the greens on the bottom of a clean, dry enamel pan, place the tomatoes tightly on it, layering with leaves of horseradish, and cherries. At the end, lay out the greens and cover with gauze.
3. Dissolve salt in cold, filtered water and pour this brine over the tomatoes. Place a flat dish on top and place a weight on it. Leave the tomatoes at room temperature for a week. Then place the pan in the basement.
The tomatoes will be ready in a month and a half.
Recipe 8. Cold-process tomatoes for the winter with honey
Ingredients
one and a half kilograms of tomatoes;
5 tbsp. spoons of honey;
100 ml lemon juice;
sea salt – 5 g;
4 cloves of garlic;
green cilantro and basil
half a chili pepper;
60 g olive oil.
Cooking method
1. Wash the tomatoes well and make shallow cross-shaped cuts. Place the tomatoes in boiling water for a few seconds, then drain the water and remove the skin with a sharp knife. Sprinkle the peeled tomatoes with coarse salt and leave for a while until the salt has melted.
2. Peel the garlic and chop it with a knife. Chop the cilantro in the same way as the garlic. Cut the chili pepper into thin rings. We tear off the leaves of the basil and finely chop them. Mix lemon juice with honey.
3. Place the tomatoes in a prepared jar, sprinkle with garlic, chili pepper and herbs.
4. Add the juice from the tomatoes to the lemon-honey sauce and stir, add olive oil and pour the marinade over the tomatoes. Keep the tomatoes at room temperature for a couple of hours, then put them in the refrigerator or basement. Make sure that the marinade completely covers the tomatoes.
Recipe 9. Cold tomatoes for the winter with sweet peppers
Ingredients
ripe, dense tomatoes;
6 sweet peppers;
3 pcs. hot pepper;
200 g peeled garlic;
a bunch of dill, celery, parsley and cilantro.
Marinade
a glass of salt, vinegar and granulated sugar;
a pinch of black peppercorns;
three bay leaves.
Cooking method
1. Pour granulated sugar and salt into the water, season with black pepper and bay leaf, place on the fire and boil. Cook for a couple of minutes, then pour in the vinegar and cool.
2. Sort and wash the greens and tomatoes. Rinse sweet and bitter peppers, remove seeds and cut into large cubes. Peel the garlic cloves. Place vegetables and herbs in a blender and grind until smooth. Divide the greens mixture evenly into clean, dry jars.
3. Fill the jars tightly with ripe, strong tomatoes and pour over the chilled marinade. Cover with boiled plastic lids and place the jars in a dark, cool place. After a month, tomatoes can be eaten.
Recipe 10. Cold-process tomatoes for the winter with carrots
Ingredients
ten kilograms of ripe, dense tomatoes;
kg carrots;
fresh dill;
two heads of garlic;
bay leaf and ground red pepper;
half a kilogram of salt.
Cooking method
1. Wash small, firm tomatoes; do not remove the stems. Peel the carrots, rinse and grate on a large grater. Sort out the dill and rinse. Remove the husks from the garlic and cut into thin slices.
2. Place dill, bay leaf, garlic on the bottom of a clean enamel bucket and sprinkle with red pepper. Lay out the tomatoes, layering them with grated carrots and garlic. Place greens on top.
3. Dissolve salt in cold, settled water and pour the resulting brine over the tomatoes so that it completely covers them. Place pressure on top. Store tomatoes in a dark, cool place.
- For cold preparation, take only tomatoes of the same ripeness and shape.
- You can prepare tomatoes using the cold method in a glass container, an enamel bucket or pan, or in wooden tubs.
- Do not mix different varieties of tomatoes when canning.
- To prevent tomatoes from bursting, pierce the fruits with a wooden skewer or toothpick near the stalk.
- When canning tomatoes in a cold way, it is very important to thoroughly wash the herbs and vegetables so that the preparation does not spoil ahead of time.
- The brine can be made cold, or you can boil it, cool it, and only then pour it over the tomatoes.
Any table, both festive and everyday, will be meager and bland without a variety of homemade vegetable appetizers. Spicy barrel pickles are especially loved by everyone, among which they are not in last place. There are many ways to prepare them, including without using vinegar. If it is not possible to put food in large containers, make salted tomatoes in a saucepan. The main difference is in reducing the proportions of the products taken. Proposed in a pan, in principle, does not differ from any taken for barrels or tubs. The appetizer turns out vigorous and spicy.
Salted tomatoes in a saucepan: cold pickling with mustard
Ingredients for a 3.5 liter pan:
1 liter of boiled cold water;
60 g coarse table salt;
7-10 grains of black peppercorns;
1-2 pcs. bitter fresh peppers;
6-7 medium bay leaves;
1-2 umbrellas of fresh or dried dill;
3-4 pcs. fresh garlic cloves;
A piece of horseradish root 10-12 cm long;
20 g dry mustard powder.
Preparation
Wash all products under running cold water. Place spices on the bottom of the dish. Dill, horseradish root, garlic cloves and hot peppers need to be coarsely chopped. Salted tomatoes are marinated in a saucepan in layers. Before storing, you can cut it into slices or plates. This will significantly reduce cooking time. You need to take brown or greenish fruits. It is advisable that tomatoes of the same degree of ripeness be used for one planting. Completely red fruits are not cut because they are full of juice, which, when flowing out of the pieces, will help turn the dish into a soft mass. When placing tomatoes in a pan, you can compact them a little, sprinkling them evenly with seasonings. Then dissolve the salt in cooled boiled water and pour the resulting liquid over all the products. On top of the tomato, be sure to place a thin cloth or gauze folded in several (4-6) layers, sprinkle with 1 full tbsp. l. dry mustard. This is done to prevent the workpiece from becoming moldy. Close the container with a lid and place in a cool place. If necessary, the fabric pad can be washed with cold water. Salted tomatoes in a saucepan will be ready in about 1.5-2 weeks. For pickling fruits cut into pieces, 5-6 days are enough.
How to cook salted tomatoes in a hot saucepan? Useful tips
This snack can be tasted after 2 days. When marinating tomatoes in this way, many housewives often add many different vegetables: carrots, onions, sweet bell peppers. As a result, the total mass looks like a bright salad. The brine is made a little more concentrated and almost always contains vegetable oil and a little vinegar. All the vegetables are placed in a pan in layers, generously sprinkled with seasonings, and then the hot marinade is poured on top. After 3-5 hours of infusion (a little longer is possible), the container is placed in the refrigerator. Tomatoes have a slightly salted taste and a wonderful aroma!
To cold pickle tomatoes, the vegetables and salt are enough. Various spices and herbs, the set and proportions of which each housewife regulates independently, help give the preparations additional flavor and aromatic shades. You can also experiment with filling options, using brine (water) or tomato mass, or use the “dry” method and cook tomatoes in their own juice.
Cold pickling technologies for vegetables and fruits are extremely popular in traditional Russian cuisine. They are used for harvesting cucumbers, tomatoes, cabbage, apples and even watermelons. Cold methods are simple and convenient: they make it possible to provide supplies for the winter in large volumes, while eliminating the need to boil water, sterilize and roll up jars, and wrap them in blankets.
Such preparations acquire special nutritional value due to the absence of heat treatment of the products and their natural fermentation during the process of lactic acid fermentation, which allows you to do without additional preservatives, in particular without vinegar, and gives a characteristic sour taste.
Cold salting is considered by many to be the most correct method of preparation, since with it vegetables and fruits retain their natural beneficial properties and are enriched with probiotic bacteria.
The only negative, especially for urban residents, is the need to store such preparations in appropriate (cold) conditions. Of course, there is a place for a couple of jars in the refrigerator, but if you are interested in how to pickle tomatoes in a bucket in a cold way, then first decide where you will put it later - in the basement or on the loggia.
Basic recipes for cold pickling tomatoes
Since there are different technologies for cold salting, we will consider each of them step by step in specific recipes.
According to this recipe, you can cold pickle tomatoes, both ripe and unripe. The main thing is that they have the same degree of maturity, which largely determines the final taste of the product: brown and green ones will be harder and sour, while red and pink ones will be softer and sweeter.
Number of servings/volume: 3 l
Ingredients:
- fresh tomatoes – 1.7-2 kg;
- water for brine – 1.5-2 l;
- edible rock salt (coarsely ground) – 100-140 g;
- black pepper (peas)/bitter pepper (capsicum) – 10-15 pcs./0.5-1 pcs.;
- dill, umbrellas – 3-5 pcs.;
- horseradish leaf – 2-3 pcs.
Optionally you can add:
- sugar – 40-50 g;
- dry mustard (ground or grains) – 30-40 g;
- celery leaf – 5-6 pcs.;
- bay leaf – 2-3 pcs.;
- cherry and/or blackcurrant leaf – 3-5 pcs.
Cooking technology:
- Wash the tomatoes, removing the stems, select only whole and strong ones, without signs of spoilage. Wipe them dry. For faster and more uniform salting, green and brown fruits can be pricked on the sides with a fork; too large ones can be cut in half. It is recommended to prick ripe tomatoes with a toothpick or knife at the place where the stalk is attached so that the skin does not burst.
- Wash the dill and all prepared leaves and let them dry.
- Line the bottom of the prepared container with a layer of leaves and herbs.
- Place the tomatoes, adding a little pepper, dill and leaves from time to time.
- Sprinkle salt and sugar, dry mustard and other ground seasonings (optional) on top.
- Cover the top layer of tomatoes with horseradish leaves.
- Fill the container with tomatoes with cold, clean water. To ensure that all vegetables are completely immersed in liquid, it is necessary to use a pressure device, such as a plastic water bottle or a small stone wrapped in a plastic bag.
- Leave the workpiece for 3-5 days at room temperature to wait for fermentation to begin. When the brine becomes slightly cloudy and foam appears on the surface, remove the container with tomatoes to a cool place, loosely covering it with a lid.
The condition of the workpiece must be checked regularly. If mold appears on top, then the sides of the container and the pressure must be washed, and the top leaves of the horseradish must be replaced with fresh ones. You can start tasting tomatoes after 10-14 days, but it is better to wait 1-1.5 months, since as they are salted and fermented, their taste will become more and more vibrant.
When pouring cold water, the process of dissolving the spices will take longer, and fermentation will begin a little later. If the house is not hot, then it is better to use brine: add salt and sugar to hot water, boil for 3-5 minutes, then cool and pour into a container with tomatoes.
This technology is suitable for immature– green and brown tomatoes, which, when salted under pressure, will release juice, but will not lose their shape and retain their texture density.
Number of servings/volume: 3 l
Ingredients:
- fresh tomatoes (brown or green) – 2-2.5 kg;
- rock salt – 100-150 g;
- garlic – 2-3 heads.
For heat and spice you can add:
- hot pepper (chili) – 0.5-2 pcs.;
- multi-colored peppers (peas) – 15-20 pcs.;
- fresh greens (dill, cilantro, parsley, celery) – 1 bunch;
- basil/thyme – 2-3 sprigs;
- vodka – 100-150 ml.
Cooking technology:
- Wash unripe tomatoes thoroughly and dry with paper towels. Cut each into 2 or 4 pieces.
- Fill the prepared container with chopped tomatoes, placing them tightly and sprinkling each layer with salt, pieces of garlic, pepper and herbs (to taste).
- Press down the contents of the container using pressure, cover with a lid or gauze and leave at room temperature for 2-3 days.
- By releasing the juice, the tomatoes will settle and new portions can be added to the container.
- When the liquid begins to become cloudy, the tomatoes should be put in a cool place. To reduce the intensity of fermentation and extend the shelf life of the product, it is recommended to add vodka to the container.
A spicy, spicy appetizer made from green tomatoes in their own juice will be completely ready in 2-3 weeks. If you want to store it in jars in the refrigerator, then pour vegetable oil over the brine or spread a layer of gauze covered with dry mustard and close tightly with a nylon lid.
You can find other recipes for pickling green tomatoes in this article.
Tomatoes appeared in Russia relatively recently (compared to other vegetables that are familiar to us) and for a long time were unpopular among the people, so in old cookbooks there are recipes for them that are quite strange and sometimes funny. Here's how young housewives were asked to salt tomatoes:
Number of servings/volume: 1 l
Ingredients:
- fresh tomatoes – 0.5-0.7 kg;
- water – 0.5-0.7 l;
- rock salt – 200-250 g.
Preparation:
Wash and wipe the tomatoes dry, put them in a pot, and pour cooled brine over them. The brine should be so concentrated that the fresh egg stays on the surface, that is, 3-4 glasses of water need 1 glass of salt. Cover the contents with a board so that the tomatoes are constantly immersed in liquid. The workpiece should be kept in a cool place, often removing mold. Before eating, it was advised to soak such tomatoes in water and “wash them thoroughly.” They were used to add to soups.
Video
We suggest watching a few more video recipes on how to cold pickle tomatoes:
For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, pull, shed, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are those grown with your own hands!
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You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is highest. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattered in a thin layer, in a cool room at natural temperature without access to direct sunlight.
Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, and collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.
Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.
Oklahoma farmer Carl Burns developed an unusual variety of multi-colored corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selecting the most colored ordinary varieties and crossing them.
Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.
Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“variety resistant to late blight” is just a marketing ploy).
From varietal tomatoes you can get “your own” seeds for sowing next year (if you really like the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.
Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.
One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.
It is known that tomatoes are very healthy and nutritious vegetables. Tomatoes contain a large amount of vitamins and minerals necessary for the human body.
You can eat these vegetables all year round and fill your body with vitamins by pickling and preserving tomatoes for the winter. Salted tomatoes on the table in winter are no less popular than fresh ones in summer. Here are some recipes for pickling tomatoes.
We will need: green or red tomatoes; water; salt; blackcurrant and cherry leaves; tarragon; dill;
How to pickle tomatoes in a bucket
Wash the enamel bucket, pour spices into the bottom (dill, horseradish, parsley, celery root, cherry leaves, garlic). Wash green, brown or pink tomatoes, remove the stems, place them in an enamel bucket, layering the tomatoes with spices and sprinkle the spices on top.Prepare brine (30-40 g of salt and 600 g of water per 1 kg of tomatoes).
Pour the tomatoes placed in a bucket with this hot brine, leave to stand for 10-14 days at room temperature under a lid, without a press, then put in a cold place for storage.
Traditional recipe for pickling tomatoes
Prepare the brine. To do this, dissolve the salt in cooled boiled water in a saucepan. Use coarse salt so that it does not contain various additives. For five liters of water, take 200–300 g of salt.
Select and wash tomatoes of equal ripeness. Wash blackcurrant leaves, green dill sprigs, tarragon, cherry leaves. Then pour boiling water from a kettle onto them. Cool.
Place the first tomato layer on the bottom. Arrange a row of tomatoes with currant and cherry leaves, add dill and tarragon. Place a second row of tomatoes on top of the greens. Layer the vegetables with herbs and fill the entire jar or pan. Shake the container periodically to help the tomatoes settle more tightly. Leave some free space at the top so that the brine does not spill out.
Pour the brine over the top of the tomatoes. If you salt in a pan or bucket, place a large flat plate with a light weight on top of the poured tomatoes.
Roll the tomatoes into jars. Place the bowl with pickles in a cool place. The tomatoes will be salted in 30-40 days.
Canned tomatoes
Select red or green tomatoes, firm and uniform in size, rinse and place in sterilized jars. Pour boiling brine over them (per 1 liter of water - 35 g of table salt and 6 g of citric acid). Cover the jars with lids and set to warm up, keeping them in boiling water: liter jars for 5–8 minutes, three liter jars for 15 minutes. Then seal and refrigerate.
Tomatoes in their own juice
Remove the skin from selected prepared red tomatoes. To do this, put them in a colander and let them sit for 1-2 minutes. Place in boiling water, then quickly immerse for 2-3 minutes. into cold water – the skin will come off easily.
Prepare tomato juice: chop overripe tomatoes, place in a saucepan and, stirring, boil for 5–10 minutes, rub hot through a sieve and heat again. Rinse the peeled tomatoes prepared for canning with water and place them in jars, fill them with hot tomato juice, to which 1 liter. add 2 g salt, 1.5 g citric acid, 10 g sugar.
Cover the jars with lids and heat them, keeping half-liter jars in low boiling water for 4-5 minutes, liter jars for 8-9 minutes, then seal and cool.
For one liter jar you will need: red peeled tomatoes - 700 g, salt - 10 g, tomato juice for filling - 340 g, citric acid - 1.5 g.
Salted tomatoes with mustard
Rinse slightly unripe firm tomatoes thoroughly and place them in a barrel, bucket or pan, sprinkle with blackcurrant leaves. Place these leaves on the bottom too. After it has cooled, add dry mustard to the prepared boiled brine, stir and let sit.
- Choose firm tomatoes that are about the same size. Lady's finger, Adam's apple and other varieties with small fruits and dense pulp are perfect.
- Tomatoes take longer to salt. To speed up the process, pierce them with a toothpick in several places. This is necessary if the recipe does not require cutting off the caps or making other cuts.
- It is convenient to salt tomatoes in a wide saucepan. If you place the fruits on the bottom in one layer, they will not wrinkle like when taken out of a jar.
- Store lightly salted tomatoes in the refrigerator, otherwise they will quickly turn sour and moldy. Especially in the heat.
In the bag, the tomatoes are salted in their own juice, so making cuts on the vegetables is a must. This salting method takes 2–3 days. But if you add apple cider vinegar or lemon juice, the process will go faster.
Ingredients
- 1 kg of tomatoes;
- 1 tablespoon salt;
- 1 teaspoon sugar;
- 4 cloves of garlic;
- 1 bunch of dill.
Preparation
Wash and dry the tomatoes. Cut out their stalks and make shallow cross-shaped cuts on the back side. Place the tomatoes in a clean plastic bag. Add salt, sugar, chopped garlic and herbs to them. In addition to dill, you can use parsley or basil.
Tie the bag tightly and shake gently until all ingredients are well mixed. To ensure that the released juice does not leak out, put the vegetables in a pan or put another bag on them.
Store tomatoes at room temperature for 2-3 days. When salted, transfer to a container and put in the refrigerator.
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Tomatoes can be filled with either hot or cold brine. In the first case, salting will go faster: you can try it in a couple of days. In the second you will have to wait 3-4 days. But the tomatoes will be denser: they look like fresh, but in the middle they will be pickled.
Ingredients
- 1 kg of tomatoes;
- 1 ½ liters of water;
- 3 tablespoons salt;
- 1 tablespoon sugar;
- 1 head of garlic;
- 1 horseradish root and leaf;
- 2–3 bay leaves;
- 5–7 black peppercorns;
- 3–5 sprigs of dill.
Preparation
Wash vegetables and herbs. Prick each tomato with a fork or toothpick. Place dill sprigs, horseradish leaves, peeled garlic and tomatoes on the bottom of the pan.
Make a brine: dissolve salt and sugar in water, add bay leaf, peppercorns and horseradish root, cut into slices. Boil it. Pour hot brine over the tomatoes, cover with a lid and let them salt for 2-3 days at room temperature. Then put the snack in the refrigerator.
As an option: you can pour chilled brine over the tomatoes, and add more currant leaves to the bottom of the pan.
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An easy-to-prepare and very savory appetizer that you won’t be ashamed to serve. The combination of red and green looks impressive. You can try it in a day and a half. But the longer the tomatoes are salted, the richer the taste.
Ingredients
- 10 tomatoes;
- 1 liter of water;
- 6–7 cloves of garlic;
- 2 tablespoons salt;
- 1 tablespoon sugar;
- 1 bunch of dill and parsley.
Preparation
Finely chop the herbs and garlic. The latter can be grated on a fine grater. Stir.
Cut the washed and dried tomatoes crosswise approximately to the middle. Distribute the herb and garlic filling between the resulting slices. Place the stuffed tomatoes in a saucepan.
Dissolve salt and sugar in water and fill with this brine. Cover them with a large plate and place something heavy on top, such as a jar of water. Keep it in a warm place for 1–1.5 days, and then put it in the refrigerator.
Here is a variation of this recipe where lemon juice is used instead of brine. Thanks to this, the tomatoes are salted faster: you can eat them after 5 hours.
If you have your own recipe for lightly salted tomatoes, be sure to share it in the comments.