S alted tomatoes in jars - yummy that no one can refuse

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

S alted tomatoes in jars! This is a full-fledged synonym for the phrase "world snack". This is a product adored by everyone at any feast - festive, family, friendly, guest. They, like pickles, look like Winnipukhov honey: here they are - but they are not there right away! And the brine in which they bask is a separate morning song after nightly gatherings: a glass inside instantly cures all those suffering from hangover symptoms.

Okay, stop praising. Otherwise, the author of these lines runs the risk of salivating without finishing the text. Now you will be offered an exquisite recipe for pickled tomatoes in jars, but not just one.

Real! Like from a barrel!

Prepare jars with a capacity of 1.5 liters. Each should fit a kilo of medium-sized tomatoes with a dense skin, half a sweet pepper, cut into rings, coarsely chopped dill and horseradish, 3-4 garlic cloves, cutin half, 10-15 balls of black bitter pepper and bay leaf. If you have cherry and / or blackcurrant leaves at your disposal, you can also. Water and s alt (60 g per liter) will go to the brine.

Rinse tomatoes, herbs, garlic properly. Put dill, horseradish, garlic, black pepper, leaves in clean, dry jars. After them - tomatoes and sweet peppers. Boil the brine and pour it hot into a jar (approximately half a liter will go in). Put each jar in a basin - and for a three-day s alting. Top cover (do not close!) with polyethylene lids. The fermented brine will increase in volume and pour into a bowl.

After s alting, remove the foam from the top of the cans, drain the brine into a saucepan, where to boil for 5 minutes, removing the foam from it again. Separately prepare topping brine. Rinse the tomatoes without removing them from the jars in running water. Pour in the old boiling brine, top up with new. Roll up, turn over, let cool. In winter, open s alted tomatoes in jars - and enjoy to the fullest!

S alted with "broom"

The following recipe is for preserving creamy tomatoes - everyone knows them. It is important that they are uniformly red inside, without a white core. Three kilos of "cream" for a sweet soul will fit in two three-liter jars. At the same time, they should be without ponytails and spoiled specimens.

But first you need to buy a "broom" for s alting at the "grandmothers" bazaar. Its composition may vary, but the result is always excellent. Washed "broom"you need to cut it so that you get pieces no longer than a match, and mix the chopped well to make the mixture homogeneous. Without stint, cover the bottom of each jar with it, so that it completely covers (there should be about the same amount.) Send a dozen peas of black pepper there, three - fragrant and a couple of bay leaves and cloves buds. While the washed tomatoes are waiting in the hour, we prepare a saline solution (200-250 g of s alt per liter, moreover, stone, large and by no means iodized!). Approximately 250-300 g of brine will be required per jar, with which all spices are poured hot. And only after that, the tomatoes, along with unpeeled (!) garlic cloves, are sent to the jar. The remains of the "broom" cutting are laid on top. The jar is topped up with ordinary cold water, covered with a nylon lid, gently rocked and turned over to evenly distribute the s alt inside.

Three days the jars stand in a warm, bright place (but not in direct sunlight), then at least two weeks - in the refrigerator either on the balcony (if it's cold) or in the cellar. After this period, s alted tomatoes in jars, prepared in this way, you can start trying. And to admire, of course.

And a week won't pass

And if it's completely unbearable, and there's no urine to wait for two weeks with a tail, here's a quick s alted tomato for you ! Ingredients: tomato fruits (ripe, but not soft), parsley, dill, celery (in a large bunch), 4-5 cloves of garlic and chili pepper cut in half lengthwise. cherry or oakthe leaves will come in handy too. Wash and dry the tomatoes and herbs. Put greens, chili peppers and garlic on the bottom of the jar, then - cut in half tomatoes, on top - a little greens with garlic. Brine: in boiling water (5 l) add 5 tbsp. s alt with a slide and twice as much sugar. Pour jars with boiling brine, close the lid. Withstand a day in the room, three days in the refrigerator - and hastily cooked s alted tomatoes in jars are ready!