Salting a tomato is one of the most common ways of preserving vegetables for the winter, based on pouring a salt solution of a certain concentration over the fruit. Preservation of tomatoes occurs under the action of lactic acid, which inhibits the development of putrefactive bacteria. To isolate a sufficient amount of it during fermentation, you must adhere to certain rules. Today I will tell you how to properly cook salted tomatoes in jars, a bucket, a saucepan, a bag for the winter. True, there are only two places for storing such blanks in an apartment: the refrigerator and its freezer compartment. The only difference is that in the refrigerator the fermentation process lasts 15 days, and in the freezer - 40-50 days, and the tomatoes in it do not acidify until spring.

Cold salted tomatoes in jars for the winter

Almost all housewives tell amazing stories about pickling tomatoes as their great-grandmothers. I just don't have them, because my grandmother only soaked 3 barrels of apples of different varieties, she doesn't like wandering tomatoes. I first used these recipes when I was in a position, and my husband forbade me even to go to boiling water. I chose the ad: "Salted tomatoes - the most delicious recipe" and annoyed. I'll be honest: my husband tried several fruits at the first tasting, and he didn't get any more. I was delighted with the taste.

For 3 cans with a capacity of 1 liter you need:

• Tomatoes - 2 kg;
• Fresh dill - 4 gr.;
• Allspice - 1 gr.;
• Bay leaf - 1 pc.;
• Cinnamon - 1 gr.

For 1 liter salted brine:

• Water - 1 l;
• Salt - 60 gr.

Advice: we do not use iodized salt for pickling tomatoes.

Tip: you can salt tomatoes of different ripeness, but always separately, since they require different amounts of salt.

Let's start salting:

1. We choose fruits that are red or pink of medium size, fleshy and free of any defects. We wash the vegetables and remove the stalks.
2. Prepare the jars: wash it thoroughly with soda, rinse it under running water and sterilize it.
3. Put washed and scalded spices at the bottom of the jar, then tomatoes tightly, and on top - bay leaf.
4. Prepare 4% brine in a saucepan: add table salt to the purified water, boil until it is completely dissolved and cool.
5. Fill the tomatoes with cold brine, cover with nylon lids and send them to the refrigerator. After 15-20 days, the pickles will be ready.

Tip: to prevent mold, after 20 days, pour 10 ml of cold boiled sunflower oil into the jar.

In liter jars, we got very spicy tomatoes.

How to pickle pickled tomatoes in a bucket like in a barrel: a recipe

It is very convenient to salt vegetables in a bucket if you have a large family and still have a basement to lower it there. Since there is no place in the refrigerator anyway. I have already adapted this way: the whole family is going to my grandmother, there we quickly salt and immediately remove the container to the basement. And as needed, we take it, and parents, and sister, and even grandmother (she grinds them through a sieve and puts them in borscht instead of tomato). Enough for everyone.

Ingredients for a 5L bucket:

• Tomatoes - 3 kg;
• Fresh dill - 50 gr.;
• Celery leaves - 5 gr.;
• Parsley leaves - 5 gr.;
• Currant leaves - 25 gr.;
• Water - 3.5 liters;
• Salt - 300 gr.

Tip: the enamel bucket should be free of any damage, so that oxidizing processes do not occur.

How to cook:

1. We select medium and unripe vegetables - brown. We wash the tomatoes and remove the tails. We sort out the greens, wash them and pour over boiling water.
2. Prepare a 6% brine: boil water together with salt and cool to room temperature.
3. Put spices and tomatoes in a ceramic or enamel bucket. Fill everything with brine and cover it on top with a clean ironed cotton towel or gauze folded in 2-3 layers.
4. And then we put the ceramic plate washed with soda, upside down and put a small weight on it.
5. We leave the ceramic bucket in the apartment for a day for the development of lactic acid fermentation.
6. The next day, we move the bucket to the basement, where the fermentation process continues.

The snack will be ready to eat in 20-30 days.

Hot salted tomatoes in jars for the winter

In the first year of the daughter's appearance, a whole mountain of vegetables and fruits for the first feeding took place in the freezer. And there was nowhere to put my tomatoes. I decided to make canned tomatoes - it is necessary to slow down the fermentation process with boiling brine and you can store them at home in the pantry. They are salty and juicy, but there is no such "fermenting" and tart taste. For people who like to close without vinegar, this is ideal.

For a 3 liter jar you need:

• Tomatoes - 2 kg;
• Garlic wedges - 6 gr.;
• Celery leaves - 4 gr.;
• Horseradish root - 8 gr.;
• Bitter red pepper - 2 gr.

For 1 liter brine:

• Water - 1 l;
• Salt - 60 gr.

Advice: each fruit must not be pierced with a match so that they do not crack later.

Let's start salting:

1. Choose red or pink medium-sized fruits with dense skin. We wash the vegetables and remove the tails. At the pepper, cut off the stalk, pulp with seeds and cut into rings. Peel the garlic and horseradish root and cut into strips. We tear the washed celery leaves into smaller pieces.
2. Prepare the bottle: wash it thoroughly with a soda solution and rinse it under running water.
3. Put the scalded spices at the bottom of the jar and then put the tomatoes tightly.
4. Prepare salty brine in a saucepan: add table salt to the purified water and stir until it is completely dissolved.
5. Pour the brine into a bottle and, covering it with a tin lid, send it under the table for 3 days.
6. After the time has elapsed, we take out the jar and remove the lid, if a mold has formed in the canned food, remove it. Next, pour the brine into a saucepan and boil for about 2 minutes, then fill in the contents of the bottle, cover with a new sterilized lid and roll up. We send it to the blanket until it cools completely.

Tip: do not add 2 cm of the filling to the edges of the neck, so that during fermentation it does not pour out onto the floor.

Spicy garlic tomatoes in a jar are ready. And most importantly - no sterilization.

Mustard pickling recipe

Cooking is a whole art, and knowledge needs to be tested all the time in practice. So we, with the help of a small amount of ground mustard grains with the available set of spices, will get a completely different dish to taste. The inherent piquancy of vegetables with a delicate aroma will allow you to cook salted tomatoes in a bag, saucepan, jars, bucket for the winter in this way.

For 3 containers with a capacity of 1 liter you need:

• Tomatoes - 2 kg;
• Dried dill - 4 gr.;
• Rosemary herb - 6 gr.;
• Basil herb - 6 gr.;
• Mustard - 15 gr.;
• Water - 1 l;
• Salt - 85 gr.

How to do:

1. We choose tomatoes - green, dense with no visible changes. We wash the fruits and remove the stalks.
2. At the bottom of the cans treated with soda, put dried spices and ground mustard, then tomatoes.
3. Boil the water and add salt, after dissolving the salt, cool the brine.
4. Fill the contents of the cans with cold brine, cover with tin lids and place under the table for three days.
5. And then we send the pickles to the refrigerator for 20 days, covered with nylon lids.

The main thing is to hold out for 20 long days. And get scented green vegetables.

Instant salted tomatoes in a saucepan

Closer to August, you will not surprise anyone with ordinary fresh vegetables and salads. I have to resort to heavy artillery: I salt the tomatoes this way. And in the morning - grilled sausages and a saucepan with tomatoes "under the arm" and with the company to the river.

Required ingredients:

• Tomatoes - 1.5 kg;
• Garlic - 4 cloves;
• Celery greens - 2 pcs.;
• Dill greens - a bunch;
• Water - 1 l;
• Sugar - 40 gr.;
• Salt - 40 gr.

Tip: the pan must be enamelled without scratches.

Cooking a dish:

1. We wash the red tomatoes and greens, separate the tails and peel the garlic. Chop greens, garlic and cut off the pulp from the tomato with a tail of about 5 mm.
2. Prepare the brine: add salt and sugar to the purified water, bring to a boil.
3. We put spices with tomatoes in a saucepan and pour in hot brine.
4. We leave the pan on the table, cover it with clean gauze, folded in 2-3 layers, and put a plate with a load on top.
5. After three days, put the pan in the refrigerator.

Even every other day we can take out the tomatoes, cut into halves, sprinkle with olive oil, and an excellent snack is ready.

Pickled tomatoes in a bag in 5 minutes

For modern housewives keeping up with the times, I have an interesting recipe with an ordinary plastic bag. Tomatoes turn out to be so aromatic, spicy and unusually "sharp". Absolutely everyone will be happy with this recipe.

We will need:

• Tomatoes - 1 kg;
• Horseradish leaves - 1 pc.;
• Dill greens - 5 branches;
• Black pepper - 6 mountains.;
• Garlic - 2 cloves;
• Salt - 20 gr.;
• Sugar - 50 gr.

Cooking a dish:

1. We take small red tomatoes. We wash out the fruits, cut off the tail and 5 mm of the fruit itself. Peel the garlic and finely chop it with herbs.
2. We take a vacuum or food disposable bag and put all the products in it, close the fastener and shake it off several times to evenly distribute the spices. And on top we put on another package.
3. We place the resulting blank in a bowl and leave the tomatoes to marinate for a day at room temperature.

Time spent - 5 minutes, and the next day - a whole package of lightly salted tomatoes is ready.

Today we delved into various options for cooking salted tomatoes: in a bag, a saucepan, a jar, a bucket for the winter. But, to draw the line, I suggest watching the video in detail.

For many families, pickled tomatoes are the best snack, so it is important for the hostess to have a good and tasty recipe on hand. Cook the pickled tomatoes in a saucepan of cold water. Instant vegetables with wonderful taste and aroma. So don't miss the opportunity to cook them at home. I often see pickled tomatoes on the market, but I always pass by, since I myself have an excellent recipe that I have been using for many years.

When laying the table, remember that without salty, you simply cannot create the desired mood of the guests, so let's ferment vegetables together, in this case tomatoes. For sourdough tomatoes, you need not only vegetables, but also spices. For pickled tomatoes, you will certainly need garlic, dill and horseradish leaves. The tomatoes will turn out to be simply excellent, with a characteristic sour aroma that you will not confuse with anything. As soon as the season of fresh ground tomatoes comes, then I begin to slowly ferment, and I advise you.

Required products:

• 1 kg of ripe tomatoes,
• 2-3 sprigs of dill (umbrellas are possible),
• 1 horseradish leaf,
• 2-3 cloves of garlic
• 1 liter of water
• 1 tables. l. table salt.

How to cook pickled tomatoes in a saucepan

Take an enamel pan, add spices to it: dill, horseradish leaf and cloves of peeled garlic. You can take dill both twigs and umbrellas, it will be fragrant and tasty.

Wash the tomatoes, put them in a saucepan with spices. It is better to take small tomatoes, they will ferment and salt faster. Small tomatoes will also be easier to put in a saucepan.

Sprinkle tomatoes with salt. Do not overdo it with salt, otherwise it will spoil the tomatoes. No one can eat oversalted tomatoes, so we strictly observe the proportions.

Fill with cold water and cover with a lid, leave to ferment for 2 days in the room without cleaning anywhere. I do not advise keeping them in the room for more than two days, otherwise the tomatoes will be very sour, which will even drive my teeth together.

Then we see the following picture: foam bubbles appeared, and the water became cloudy. This is a sure sign of fermentation and fermentation. We put the tomatoes in the refrigerator or cellar. In a cool place, the souring and fermentation process will stop and the tomatoes will remain tasty. These tomatoes can last up to a month, but I doubt you can resist eating them.

Tomatoes are healthy, tasty and aromatic inhabitants of our beds. They contain many vitamins and macronutrients and are widely used in cooking. There are many ways to prepare this vegetable for the winter, and one of them is pickling.

The benefits of pickled tomatoes

Our grandmothers have long been engaged in pickling vegetables for the winter. Today, scientists have proven that fermentation is one of the most useful types of preparations. With this method of harvesting, vegetables practically do not lose their useful properties, as happens when canning.

During fermentation, vitamin C is retained, which is almost completely destroyed by salting or canning. Also, in the process of fermentation, beneficial bacteria are produced, which have a beneficial effect on the functioning of the gastrointestinal tract.

Pickled tomatoes remove heavy metals and toxins from the body. For people watching their figure, such a preparation is also perfect, since it is low in calories.

Did you know? Pickled tomatoes contain lycopene, which helps the body fight cancer cells.

Preparation

If you decide to use this method of harvesting tomatoes, you will need:

1. Tomatoes. You can take any variety and any degree of maturity. It is worth considering the fact that green tomatoes will ferment longer, therefore, if you put fruits of different ripeness in one container, less ripe ones must be put on the bottom.
2. Tara. If you have an oak barrel, great, this is the most suitable container. Most do not have such a barrel, so a glass jar is fine. It is good if you have a bottle of 5 liters or more, but you can also use a three-liter container. You can also ferment in an enamel saucepan.
3. Brine.

You can ferment tomatoes of any maturity. Green tomatoes prepared in the following way are quite unusual.

Ingredients

For this recipe we need:

• green tomatoes;
• rock salt;
• water;
• Dill;
• celery;
• cherry leaves;
• tarragon;
• horseradish;
• coriander seeds;
• mustard seeds;
• garlic;
• pepper;
• Bay leaf.

Did you know? Tomatoes began to be used for food only in the XYIII century.

Cooking process

Important! When fermented, vegetables are poured only with raw water.

If you need to ferment a lot of tomatoes, use the Sauerkraut recipe.

Ingredients

• ripe tomatoes;
• horseradish leaves;
• cherry leaves;
• black currant leaves;
• Dill seeds.

For brine:

• water - 5 l;
• salt - 1⁄2 cup;
• mustard powder - 2-3 tbsp. l.

Cooking process

If you keep the saucepan with sauerkraut warm, you will be able to taste the first tomatoes in two weeks. If the saucepan with fermentation is in the cold, then ready-made tomatoes will be tasted no earlier than in a month.

Important! In the process of fermentation, an acidic environment is formed, which will corrode the metal in those places where the enamel has broken off. Heavy metals, accumulating, can cause poisoning.

They ferment not only tomatoes, but also many other vegetables, fruits and even berries. And if you combine several different fruits in one container, you can get an interesting flavor combination. We suggest trying the recipe for pickled tomatoes with plums.

Ingredients

• ripe tomatoes;
• unripe plums;
• parsley or celery root;
• parsley;

For brine:

• water - 1 l;
• honey -100 g;
• salt - 80 g.

Cooking process

1. Wash the fruits thoroughly, pierce the skin in several places with a toothpick.
2. Grate celery or parsley root on a coarse grater. Rinse the greens well under running water.
3. Put some greens and grated celery or parsley root on the bottom of the fermentation container. Mix tomatoes and plums, trying to stack tightly. Place the remaining greens on top.
4. Pour the marinade, for the preparation of which it is necessary to mix honey and salt in water, bring to a boil and cool slightly. Put oppression on top and put it in the cold.
5. After 2-3 weeks, pickled tomatoes with plums will be ready.

Salted tomato with plums: video

Storage

It is best to store pickled tomatoes in a cool place, the optimal temperature is +5 ... + 7 ° C. With this temperature regime, fermentation processes occur gradually, tomatoes have time to be fully saturated with herbs and fully reveal their taste.

They can be stored at this temperature for up to 8 months.

For storage, a basement or cellar is most suitable, pickled tomatoes will feel no worse in the refrigerator. It can also be stored on the balcony or loggia until the first frost.

If, nevertheless, for some reason you decide to store your workpiece in an apartment, then the shelf life is significantly reduced. It should also be borne in mind that tomatoes will ferment faster at room temperature and can become very sour in taste.

Pickled tomatoes are a very easy to prepare but healthy snack. Thanks to the availability and low cost of all the ingredients, this is a versatile snack that is perfect for any meal.

Recipes for cooking sauerkraut: reviews

I'll hand over the recipe for pickled tomatoes, it's not too late and can be found for pickling.

So it means:

• 4 kg of small tomatoes (better not cream - they are cored and tough)
• 8 cloves of garlic (4 pcs per 3 liter bottle)
• 10 black peppercorns (5 per bottle)
• Bay leaf (2 pcs per bottle)
• 210 grams of salt in a three-liter bottle of cold water (this is 7 tablespoons with a small slide)
• Half of hot pepper - about 4 cm in length (we cut it in half, half for 1 bottle).

• We throw 1 bay leaf into a clean jar.
• We put tomatoes in half.
• Squeeze 4 cloves of garlic on the garlic.
• We throw in 5 black peppercorns.
• There is also a half of a half of a bitter pepper.
• Further up to the top are tomatoes.
• Top tomato lavrushka.

Pour the cracked salt in water - a three-liter can of water is enough for two three-liter bottles of tomatoes.

Under a nylon cover and for a month and a half (depending on the temperature) in the pantry or cellar.

And after a month and a half, you will get a nuclear tomato out of the bottle, which is better for vodka.

But the main beauty of this recipe is not even the tomato. IN BRASS !!! He resurrects dead husbands)))

Checked on your own faithful)))

Salted tomatoes in a saucepan- This is a modern version of the traditional salting of vegetables in wooden barrels and tubs. Nowadays, wooden containers cannot be found, and in a city apartment there is hardly a place to put them, so the hostesses came up with a unique recipe for how to prepare in a saucepan. Most often, it is green fruits that are salted in this way, but we offer you a rare recipe for salting red tomatoes, which you will like because of its simplicity.

A modern recipe, how to cook salted tomatoes in a saucepan, has a number of differences from the classic, because the fruits remained in barrels throughout the winter, from there they were taken out before serving. It will not work to store pickles for so long in an enameled container, therefore, they are ultimately laid out in jars. In this form, they will be stored for several seasons.

For cooking, we need a large enamel pot and a lid of the same diameter. Tomatoes should be taken medium-sized, ripe with dense pulp, without damage. From herbs and spices, we will take sprigs and umbrellas of dill, garlic, horseradish root, cherry and currant leaves, hot pepper and salt.

Before starting the cooking process, you must thoroughly wash the pan, you can use soda, then pour boiling water over it, so that all bactericidal organisms will definitely die.

You also need to carefully wash the tomatoes, remove the stalks. Peel the garlic cloves. If you want to get spicy pickles, then it is better to increase the amount of garlic.

At the bottom of the container, you need to lay out about half of the prepared greens, put red fruits on top. If their size is not the same, then the large ones should be put down, and the smaller ones - up, otherwise the small fruits will be flattened under the weight of the large tomatoes. At the end, shake the saucepan so that they settle down more densely, thus, more vegetables will fit in one container.

At the end there will be a layer of greenery - currants, dill, horseradish, you can add basil and mint, because pickled tomatoes in a saucepan recipe can be supplemented with different spices at your discretion. Cover the last green layer from above with a plate of more or less suitable diameter.

Next, you can start preparing the brine. There are no tricks here, and only salt and water are needed. The water must be brought to a boil, and the grains must be completely dissolved in it, and boiled for several minutes. For 5 liters of liquid, you need to take 350 g of salt. Pour the hot brine into a saucepan; this must be done on top of a plate so that the liquid reaches the edges. Then close the lid.

Tomatoes will be ready in a month, but it goes faster, and in two weeks you can taste delicious pickles. Further, it is advisable to arrange them in sterilized jars (cold) and close with rubber lids. It is imperative to store it in a cool place, be it a cellar or a refrigerator. Although in an enameled container, they will last until spring.

In the same way, it can be harvested with mustard and cabbage. All these recipes will allow you to make only the most delicious homemade preserves for your family. Salted tomatoes in a saucepan, recipe with photo will tell you all the intricacies of their preparation, will be a great addition to a family lunch or a festive dinner.

Pickled tomatoes are one of the most popular preparations for the winter. They are an excellent substitute for tomato paste, ketchup and tomato dressing in various dishes.

Salted tomatoes can also be served as an independent snack.

Hot salting takes a lot of time and skill: the jars must be carefully sterilized and rolled up, the brine may become cloudy and the jars may explode.

The ideal option for quick salting is cold rolling of tomatoes.

Benefits of cold salting

The cold way of pickling tomatoes has many pluses:

• Pickles are much tastier than when rolled in other ways;
• Less loss of vitamins from tomatoes (due to lack of heat treatment);
• Doesn't take a lot of time.
• Easy salting technology;
• No need to boil the brine water;
• You can eat tomatoes as early as three weeks after salting;
• Blanks can be produced in any containers (including sterilized jars);

The disadvantage of this method is that all containers with pickles must be stored in a cool place, otherwise the tomatoes will deteriorate.

Preparation for salting

First, let's select the tomatoes that we will salt:

• Tomatoes must be of the same ripeness (you cannot take green, pink and red tomatoes for one container);
• Fruits should be free from rotting and mildew;
• Tomatoes should not be broken and soft;
• Do not take tomatoes for pickling that have damage - cuts and punctures.

All tomatoes must be separated from the stalks, rinsed well, dried with a soft towel and a neat puncture should be made next to the stalk (so that the skin of the tomatoes does not crack when stored in brine).

First, choose tomatoes of approximately the same size. When you run out of identical tomatoes, you can salt tomatoes of different sizes in the same container.

Next, we prepare container, in which we will make salting:

• If we use cans, we should rinse them thoroughly (preferably with detergent) and sterilize. To do this, hold the glass container over water vapor for 3-5 minutes, then set it to cool, covering it with a clean towel;
• Tara from other materials follows Rinse(using detergents);
• Used for salting container maybe with defects, because we will not need to roll it up.

Then choose salt... The following types of salt are used for pickles:

• Iodized. Rich in iodine, sometimes gives a slight bitterness;
• Marine. It is rich in various microelements, but if magnesium is removed from it, then it is common table salt;
• Black. It is rich in potassium, which is good for the human body;
• Hyponosodium. Salt for hypertensive patients, because it uses potassium and magnesium salts. This prevents fluid retention and high blood pressure.

Note! For tasty salted tomatoes, it is recommended to use only coarse salt.

Recipes

1. Cold pickling of tomatoes

Products, necessary for salting:

• Tomatoes- 2 kg;
• Vinegar 9% - 1 dessert spoon;
• Salt- 2-3 tablespoons;
• Sugar- 1 tablespoon;
• Garlic- 1 large head or 2 small ones;
• - 2 umbrellas;
• Green leaves horseradish. You can take currant leaves (white) or

Step 1. We prepare containers for salting.

Step 2. Preparing the tomatoes. Be sure to make a puncture!

Step 3. At the bottom of the container, we put the leaves of plants in such a way that they completely hide it. Next, lay out the dill umbrellas.

Step 4. We fill the container with tomatoes. We fold the tomatoes tightly to each other. Care must be taken to ensure that the tomatoes are not crumpled or damaged. It is advisable to lay the tomatoes punctured up. When laying out the layers, you need to cover them with leaves and add chopped garlic cloves. Leave about 5-7 cm of free space on top.

Step 5. We put salt, sugar and vinegar in a container. Fill the tomatoes with boiled cold water.

Products, necessary for salting:

• Tomatoes- 2 kg;
• Salt- 150 g;
• Sugar- 1 tablespoon;
• Garlic- 1 large head;
• Dill- 1 umbrella;
• Lava leaf- 3-4 pieces;
• Celery;
• Carnation dried;
• Mustard seeds or dried mustard- 3 tablespoons;
• Green leaves horseradish or root.

Step 1. We prepare container.

Step 2. We process tomatoes. Delete stalks, we wash the tomatoes under running water and do puncture next to the place from the stalk.

Step 3. We spread spices to the bottom of the container.

Step 4. Lay out in layers tomatoes. Put the spices between the layers. We leave about 2-5 centimeters of free space.

Step 5. Cooking brine. Add salt, sugar and the remaining spices to the water (2 liters). Pour the resulting brine into a container with tomatoes. It is not necessary to prepare the brine separately. You can simply pour salt, sugar, spices into a container and pour cold boiled water over it.

Step 6. We make mustard plug to prevent rotting and the appearance of mold on tomatoes. Fold up 3 times gauze(bandage) and cover the surface of the tomatoes folded in a container. We leave gauze around the edges in a double or triple size of the neck of the container. Pour mustard powder or mustard seeds onto cheesecloth so that all the tomatoes are closed. Cover the mustard on top with hanging edges. We close the container with a lid.

3. Cold salting of green tomatoes

Products, necessary for salting:

• Tomatoes- 2 kg;
• Salt no additives, coarse grinding - 3 tablespoons;
• Sugar- 1 tablespoon;
• Garlic- 1 head;
• Dill- 3 umbrellas;
• Mustard powder;
• Green leaves horseradish, currants (red, white, black) or cherries.

Step 1. We prepare the container.

Step 2. We process the tomatoes (wash them, clean them from the stalks). We make a puncture next to the hole for the stalk.

Step 3. Put horseradish leaves (currants, cherries) on the bottom of the container.

Step 4. Layer green tomatoes in layers, alternating with spices.

Step 5. Cooking the brine. Dissolve salt in 2 liters of boiled water. You can add a couple of bay leaves.

Step 6. Pour the brine into a container with tomatoes. Do not add salt sediment!

Step 7. Fill the neck of the container with mustard powder. The container should be closed with lids scalded with boiling water.

4. Salting tomatoes in a dry cold way

Dry salting is usually carried out in wooden tubs. Tomatoes are infused under a wooden press(lid), so they get wrinkled.

• Tomatoes- 2 kg;
• Salt- standard kilogram pack;
• Dill- 1 umbrella and a handful of dried dill;
• Green leaves horseradish, cherries and currants.

Step 1. We prepare the container.

Step 2. We process tomatoes: wash, separate the stalks, pierce with a fork.

Step 3. Cover the bottom of the tub with leaves and dill.

Step 4. We spread the tomatoes. Sprinkle each layer generously with salt. Salt consumption depends on taste preferences.

Step 5. Laying currant, cherry and horseradish leaves. They should cover the entire last layer of the tomatoes.

Step 6. We close the leaves with a wooden circle and put the load.

Step 7. We insist the tomatoes in a warm place for a day.

Important! Cold salting is done in any container, but if glass jars are used to store tomatoes, it is still better to sterilize them.

Recipe cold salting is basically the same, differ only additional Ingredients. The taste of pickled tomatoes depends only on your fantasy.
Ingredients, which are added to salting:

• Aspirin. It gives the tomatoes a special flavor;
• Lemon acid;
• Table vinegar, grape or apple;
• Dry Dill;
• Bay leaf;
• Pepper peas;
• Celery;
• Tarragon;
• Any spices, herbs and seasonings.

Storage of workpieces

Cooked pickled tomatoes should be stored cold or cool