It is known that tomatoes are very useful and nutritious vegetables. In tomatoes contains a large number of vitamins and minerals that are necessary for the human body. To consume these vegetables all year round and fill your body with vitamins, you can, thanks to salting and preserving tomatoes for the winter. Salted tomatoes on the table in winter are no less popular than fresh in the summer. Here are a few tomato pickings recipes.
Traditional recipe for pickling tomatoes
For pickling tomatoes in cans or in barrels, small and medium tomatoes are most suitable. It's time to ripen tomatoes - July. It is advisable to produce pickling in the same month. Before cooking tomatoes should be well sorted out - broken, spoiled, soft vegetables for salting are not suitable. Selected tomatoes should be washed well and placed in 3 liter cans or in a barrel. The next step in the preparation of salted tomatoes is to prepare the brine. For red tomatoes, as a rule, 10-% saline is used.
Brine should be filled with cans or a barrel with tomatoes. Also, in the tank you need to add spices. Traditional seasonings for salted tomatoes are: peppercorns, bay leaves, dill, black currant and horseradish leaves. Adding several cloves of garlic to the jar makes tomatoes more spicy.
Open cans should be stored indoors at room temperature for ten days. During this time, the fermentation process will be completed, the liquid level will drop. On the eleventh day, banks can be rolled up. Cans with salted tomatoes should be stored in a cool place - a cellar or a cellar.
Recipe for salted tomatoes with mustard
As for any other recipe, for preparing salted tomatoes and mustard, you should take medium, dense tomatoes. In the prepared dishes in advance - clean and watered with boiling water, you should pour the mustard powder. Amount of mustard - 1 tablespoon without a slide. The bottom of the jar should be evenly coated with powder. The washed tomatoes are placed in cans, mixed with spices - dill, horse-radish, pepper, garlic.
For the preparation of salted tomatoes in cans, 6-8% saline brine is used. When pickling tomatoes in barrels a weaker brine is used - for 10 liters of water 400 grams of salt. Banks or a barrel poured brine, top covered with horseradish leaves and left for 8-10 days. During this time, tomatoes are perfectly salted and ready to eat or spin.
Pickling green tomatoes
With the beginning of the first frost on the branches of bushes, as a rule, there remains a lot of unripe tomatoes. It's a shame to leave these fruits to die. It turns out that there are many recipes for making green salted tomatoes. Some are wary of salty green tomatoes, others consider them, almost a delicacy. It is not difficult to salt green tomatoes. The only requirement for green tomatoes - vegetables should be no less than medium-sized. Small unripe fruits can easily be poisoned. Before greasing the green tomatoes in the jars, you should hold them in salt water for several hours. This water needs to be changed 2-3 times. After that, green tomatoes can be salted in the usual way.
Very popular is the recipe for stuffed salted tomatoes. From a tomato it is necessary to remove a fruit stem, to clear a part of pulp and stuff it with garlic. After this, salt in the usual way.
Salted tomatoes of fast cooking
It is common for a quick pickling of tomatoes in a cold way. Prepare fast salted tomatoes without brine. To do this, wash the red tomatoes (1 kg) in a cellophane bag, cover 1 tbsp. spoon of salt, 1 teaspoon of sugar. To taste, you can add spices - garlic, pepper, dill. Two days later, excellent salted tomatoes are obtained.
As you can see, using a variety of recipes for the preparation of salted tomatoes, you can get completely different dishes to taste.