Ways of pickling tomatoes

The main ways of pickling tomatoes are hotand cold salting. When pickling tomatoes in a hot way, the prepared tomatoes are laid out on glass jars and poured hot brine, and then rolled. After cooling, cans with salted tomatoes can be stored (preferably in a cool place).

Salting in a cold way is pickling tomatoesin barrels, buckets, tubs, etc. In this case, tomatoes are poured with cold brine, and a wooden circle is placed on top and oppressed. Such tomatoes must be stored in a cool place, for example, in a cellar.

There is also a dry way of pickling tomatoes. In this case, the brine for tomatoes is not used. Prepared tomatoes are laid in layers in the dishes for pickling, copiously coping with large salt, cover with a wooden mug, put oppression on top. Usually the tomatoes in the tubs are salted in a dry way.

Now let's look at these ways of pickling tomatoes more.

Hot salting tomatoes

There are many recipes for pickling tomatoes hotway, they are mainly distinguished by the composition of the brine and the spices added to the tomatoes: different combinations of spices help create completely different tastes and flavors. Here is just one of the recipes for hot pickling tomatoes.

Wash and sterilize three-literbanks. Put 30 g of dill, 2 peeled garlic cloves, and a pinch of ground cinnamon on the bottom of each jar. Wash tomatoes and fill them up with a jar (so that the tomatoes do not crack, you can stick them with a fork from the side of the stem).

Bring to a boil for brine preparationabout one and a half liters of water, add 2 tbsp. l. sugar and 1.5 tbsp. l. salt, cook until the salt and sugar are completely dissolved (the amount of ingredients is given per one three-liter jar). Pour the tomatoes with boiling brine. Sometimes tomatoes are poured twice: the bay once, the brine is drained, brought to a boil and again poured over the jars.

Cover the jars with lids and sterilize in a saucepanwith boiling water for five minutes. In each jar pour in 1 tsp. acetic essence and immediately roll up with sterile metal covers. Put the jars upside down and wrap them in a blanket. Leave until completely cooled down, and then put away for storage (preferably in a cool place).

Cold pickling tomatoes

Pickling tomatoes for the winter in a cold way canto carry out both in banks and in tubs. For salting in jars, you need to fill a clean three-liter jar with prepared tomatoes (they are washed and pierced near the stalk for preparation). At the same time, tomatoes are transferred with spices (dill greens, horseradish leaves, currants, cherries, peeled garlic).

Fill the jar with tomatoes, pour 3 tbsp into it. l. large salt (with a slide) and 1 tbsp. l. sugar (without a slide), pour cold water (filtered or boiled), pour 1 tbsp. l. vinegar (9%). Close the jar with a plastic lid and put it in the refrigerator or cellar. Salted tomatoes in a cold way turn out to be crispy and tasty.

Now let's figure out how to salt tomatoescold way in the tub. At the bottom of the tub, put the seasonings (dill greens, black currant leaves, horseradish root, garlic, hot red pepper, etc.). Tightly put the washed tomatoes in the tub, top another layer of seasonings and pour the tomatoes with cold brine (500-700 g of salt per 10 liters of water).

From above on tomatoes put a wooden circle, onhe is oppressed. Cover with a clean cloth. A couple of tomatoes should stand at room temperature, then they are taken to a cold place. It is important to make sure that the tomatoes are always covered with brine. If necessary, top up the brine (20 g of salt and 9 g of citric acid per 1 liter of water).

Pickling tomatoes in a dry way

Wash tomatoes and put in a tub or othera suitable container, each layer of tomato pouring large salt. 10 kg of tomatoes will take about 1-1.2 kg of salt. Cover the tub with a mug, put a little bending over it. Keep the tomatoes in a cool place.

There is also a method of quick dry saltingtomatoes, but such salted tomatoes are not intended for storage: they must be eaten immediately. With washed tomatoes cut the bottoms, inside each tomato pour 1 tsp. salt without a slide and put a slice of garlic. Fold the tomatoes in a suitable container and leave at room temperature for two days, then refrigerate.

Whatever ways of pickling tomatoes you would notused, it is important to remember that tomatoes with dense pulp of the same degree of maturity should be selected for salting. Salt only strong whole fruits without damage.