Pickled Tomatoes - checked recipes

This vegetable, juicy and delicious, is very popular. He is happy to eat in the summer, using for cooking salads and other dishes. But the tomato is also good in salt form. Pickling tomatoes is not an easy task. It is necessary that they turned out delicious, moderately salty, with the aroma of spices and herbs. Many people use recipes that have been tested for years.

Very much depends on the quality of vegetables. Tomatoes should be firm, without damage. Basically pickling tomatoes does not require the use of special ingredients. Different spices are suitable for this vegetable. You can take parsley, horseradish, currant and cherry, dill, cinnamon, cloves, rosemary, mustard, tarragon and many other spices and herbs.

Pickling tomatoes today does not occur in large quantities. For this use pots of small size or glass jars. Prepared vegetables are laid out on cans, alternating with spices and herbs. It must be ensured that they fill the container as tightly as possible. 10 kilograms of tomatoes will need one medium bunch of green dill, one horseradish root, about 6 garlic heads, a few tarragon sprigs, a small pod of pepper. Garlic is divided into lobules and cleaned. Pound the sharp pepper from the stem and seeds and cut into pieces. If the capacity is large, then you can put it whole. Horseradish leaves are cut into smaller parts. All ingredients are placed in a container. Then we make a brine, which consists of 8 liters of water (better boiled and cooled) and 400 grams of salt. Fill the tomatoes with brine and leave to salivate. Eat as soon as possible. It's pickling tomatoes using a lot of garlic. They will be fragrant and slightly sharp.

The brine can be replaced with tomato. For this salting you need 10 kilograms of tomatoes and as much tomato. Also, the leaves of black currant, salt and mustard are dry. We sort the tomatoes and wash them well. We make tomato from the scrapped specimens. Put the washed currant leaves on the bottom of the tank . From above put a layer of tomatoes. They pour mustard on them. So alternate the layers until the container is full. Mix the tomato with 300 grams of salt and pour the tomatoes. If the capacity is large, then bending should be put on top.

In the old days, salting tomatoes in a barrel was used. For this, wooden products of good quality were taken. The barrel must be cleaned and steamed beforehand. If it is made by all rules, then do not put cellophane inside. She will not miss the brine. Then put the prepared tomatoes in a barrel. Add spices and herbs. 10 kilograms of vegetables will need 100 grams of currant leaves, 150 grams of dill, 100 grams of garlic, 50 grams of horseradish and a few peppers. Spices are laid out between layers of tomatoes. We pour all the brine. For its preparation, take two tablespoons of salt for each liter of water. Above it is necessary to put oppression.

You can salt vegetables of any degree of maturity. Pickling green tomatoes lasts a little longer, but the result is worth it. This recipe will need large green fruits. They need to be cut in the middle and stuffed. For the filling we take garlic, parsley and celery. All the ingredients are cut very finely. This stuffing we put in each tomato. Do not worry if she peeks a little. In a container we put tomatoes very tightly, and the filling will remain inside. It is possible for a taste to put in each tomato a piece of hot pepper. It is better to grease these tomatoes in jars. In each jar we put a bay leaf and you can even add bell pepper. Then add salt to the container. On a three-liter jar you need to take three tablespoons of salt. Fill cans with boiling water. Close capron cap and leave to salivate.

When pickling, you can use any spices that you think are necessary. The main thing is to get delicious and flavored tomatoes.