Salted tomatoes

Salted tomatoes wedges

One of the simplest recipes is salted tomatoes, cut into slices. For their preparation we need to take:

• 
  tomatoes


• 
  water


• 
  salt

To pickle tomatoes in this way, you need to select dense, medium-sized tomatoes. We clear the tomatoes from the stems, cut into slices and put them in liter jars.

We prepare the brine: pour salt into the water at the rate of 30 g of salt per liter of water (the amount of water depends on how many tomatoes you are going to close). Bring the brine to a boil.

Pour the brine into the tomatoes in the jars. The ratio of tomatoes and brine - 2: 3 (ie 60% of the volume of the bank is tomato, 40% - brine).

Cover the jars with lids, put in a pan with warm water and sterilize for 12 minutes. After sterilization, immediately roll up the jars and set them upside down for cooling.

Read also pickles tomatoes in a cold way for the winter.

Salted tomatoes with mustard

Mustard gives the tomatoes sharpness, improves their taste and aroma. Salted so the tomatoes resemble barrel. To pickle tomatoes in this way, we will need:

• 
  tomatoes per one three-liter jar


• 
  boiled water - 1 l


• 
  salt - 60 g


• 
  mustard powder - 20 g


• 
  black pepper - 7-10 peas


• 
  sweet pepper - 5-7 peas


• 
  bay leaves - 6 pcs.


• 
  garlic - 3-4 cloves


• 
  fresh dill - 1 large branch (can be replaced with dry dill - 7-9 g)


• 
  horseradish

We lay spices (black and sweet-scented pepper, bay leaf, garlic, dill, horseradish) on the bottom of a three-liter jar. My tomatoes are pierced with a fork in several places. Tightly put the tomatoes in a jar.

We make salt in a liter of boiled water (water temperature - room), fill the brine with tomatoes.

We take a cooked piece of white cotton cloth, put it on tomatoes and pour mustard powder on top. This will protect the tomatoes from the appearance of mold.

We keep tomatoes at room temperature infor 1-2 weeks, without covering the jar with a lid. After 1-2 weeks, close the jar with tomatoes with a plastic lid and put it in the refrigerator. After 2-4 weeks, the salted tomatoes will be ready.

Salted tomatoes with horseradish

If you like sharpened, you can cook salted tomatoes with horseradish in Siberian. For this you will need to take:

• 
  tomatoes - 8-10 kg


• 
  water - 10 l


• 
  salt - 600-800 g


• 
  horseradish root - 3-4 pcs.


• 
  garlic - 3 heads


• 
  sprigs of dill, leaves of black currant, sweet pepper-peas - to taste

My tomatoes are dried. Garlic is dismantled on denticles and we clean each tooth. The root of the horse-radish is cleaned and cut into pieces. The branches of dill and the leaves of my currant, let the water drain.

Banks for tomatoes are sterilized. We put the leaves of black currant, dill, garlic, sweet pepper and horseradish at the bottom of each jar (you need to distribute the greens and spices so that in each bank they are evenly divided, and use only half). Densely we put tomatoes in cans, and from above - the remained spices and greens.

We prepare the brine from boiling water and salt. Let the brine cool down a little and pour tomatoes into the jars. Banks tightly closed with lids, put in a cool place for cooling, and a couple of days they can be removed for storage.

Bon Appetit!