Sour Tomatoes

Sour cream tomatoes

For souring it is better to use varieties of tomatoes, intended for canning, for example "cream". Such varieties contain more dense pulp. For the preparation of two 3 liter cans of sauerkraut we will take:

• 
  tomatoes - 3 kg
• 
  salt - 100-120 g
• 
  garlic - 1 head
• 
  black peppercorns - 20 pcs.
• 
  sweet pepper peas - 6 pcs.
• 
  bay leaves - 4 pcs.
• 
  cloves - 4 pcs.
• 
  "Broom" from greens for salting (dill with umbrellas, cherry leaves, currants, horseradish, etc.)

Tomatoes are my cold water. Cut the greens fairly large and mix. At the bottom of each of the two cans, put about a quarter of the greens, black and sweet pepper (10 pieces and 3 pieces respectively), bay leaf (2 pcs.), Cloves (2 pcs.).

In half a liter of boiling water we dissolve a largestone salt (in any case you can not take iodized). We pour brine on the cans until it has cooled down. Then we fill the jars with tomatoes, along with them we put untreated garlic cloves. From above lay the remaining greenery.

We fill the banks with cold water to the very top andclose capron cap. Further carefully turn the jars to evenly distribute the salt throughout the volume. For three days we leave the jars at room temperature, when the fermentation process begins, we put it in the refrigerator or cellar for a couple of weeks.

Sour tomatoes with mustard

A light aroma and a taste of mustard will add an extra piquancy to the snack. To prepare sauerkraut with the addition of mustard, we will need the following products:

• 
  tomatoes - how much will go into a three-liter jar
• 
  salt - 60 g
• 
  mustard powder - 20 g
• 
  black peppercorn - 7-10 pcs.
• 
  fragrant pepper peas - 5-7 pieces.
• 
  bay leaves - 6 pcs.
• 
  garlic - 3-4 cloves
• 
  dill - 1 large branch (you can replace 7-9 g of dried dill)
• 
  little horseradish

Spices (pepper, bay leaf, garlic, horseradish,dill) we lay on the bottom of a three-liter jar. Wash tomatoes with a fork in several places and tightly put in a jar. Raise the salt in a liter of boiled water at room temperature and pour the tomatoes with the brine.

Cover the tomatoes with clean white cottonnapkin, we pour mustard on top. In addition to giving tomato flavor, mustard prevents the formation of mold. Leave the jar for 1-2 weeks at room temperature (do not cover the lid). At the end of this time, we close the lid with a plastic lid and remove it in the refrigerator for another 2-4 weeks.

Dried tomatoes

Sour tomatoes can be cooked and dried, that is, do not pour brine, and pour spices and keep under oppression, until the liquid begins to be released. To prepare sauerkraut tomatoes in a dry way, we take:

• 
  tomatoes - 2 kg
• 
  sugar - 0.5 tbsp.
• 
  salt - 1 tbsp. l.
• 
  greens to taste (cherry leaves, celery, dill, tarragon)

My tomatoes and a fork in the areastems. Take a wooden or enameled container and put tomatoes in it in dense rows. Each row is poured with salt and sugar and sandwiched with herbs. The top layer is also salted and covered with greens. Cover it with a clean cloth and put pressure on it. Leave it at room temperature until the brine appears, then take it out to the cold (in the refrigerator, cellar, if it's already cooled down quite enough, you can put pickled tomatoes on the balcony).

Bon Appetit!