Various salty tomatoes: greenish, brown, reddish.

Ingredients.

Salting green tomatoes cold

How to cook.

Wash the tomatoes and sort them by the degree of ripeness.

At the bottom of the pan, put 1/2 of the spices, garlic and leaves. You do not need to peel the garlic, just cut the head and disassemble the cloves with your hands. And we begin to lay the tomatoes with the stalk down. At first - greenish, later - milk ripeness, brown, pink and reddish on top. Reddish tomatoes should be tough, otherwise the result will be semi-liquid porridge in a tomato shell. We lay in layers, tightly one to the other. We place the second half of spices, garlic and leaves on top.

Bring water to a boil, throw salt and sugar, boil until dissolved, cool to 55-60 degrees.

Pour tomatoes with a brine so that the top layer is slightly covered, place a plate and a weight (0.5-1 kg) on \u200b\u200btop, cover with a film or put on a large bag and throw at room temperature for 3 days. After 3 days. red tomatoes  ready to eat. So that the product does not turn sour or moldy, we dilute the mustard powder with vodka and pour into the brine. Usually, after which I transfer the tomatoes to three-liter jars, observing the principle of sorting according to the degree of ripeness, fill them with brine and store in a cool place (in the cellar, but the refrigerator is also suitable).

Step by step photos.

Additional Information.

Eating a product is also better in terms of ripeness: the first is reddish, later pink, brown and milk ripeness. A bowl of tomatoes “flies” at a time, so they won’t be stored for a long time, apart from the greenest ones. We usually do not eat greenish tomatoes, but use them for boiling hodgepodge and pickle. But this does not mean that they are not edible in its raw form, so to speak. They can also be eaten without heat treatment. Earlier, my grandmother and aunt salted such tomatoes in large wood barrels, and barrels were enough for a maximum until January. I honestly admit that I took a photo of the finished tomatoes on yandex "e, but they are completely the same as my own. Now I’ll take a picture myself in the evening and change it.

Recipe: Various salty tomatoes: greenish, brown, reddish. How to cook quickly and savoryly at home.

Comments.

We love all the pickles !! Even already 2 cans of 3khlit. Salty tomatoes were eaten. We need to do it your way! Thanks! 5

A fascinating option! Let's try it.

And please tell me! Can I throw tomatoes in a pan, do not shift and add mustard?

OH! How I love such tomatoes do slightly differently, and take away your recipes! THANKS 5

natashka111, you can. Only then must be stored at a temperature not exceeding 5 degrees. in the cellar, or eat quickly, because after 2-3 weeks the tomatoes will begin to sour and mold will appear on the surface of the brine. For brown and greenish tomatoes, there is still one option: after a week, remove the tomatoes and pour the latest portion of BOILING brine, with the addition of the latest portion of spices. In this case, salt is 5 l 1 cup, do not put sugar. So did my mother-in-law.

Hara! I don’t have a cellar, I’ll keep it in the refrigerator. And only reddish tomatoes (I hope they still remain in the market). As soon as I do, I’ll call back !! Thanks for the answer!

deliciously, and we do that.

I immediately imagined what they taste like. stunned! 5

Oh, how I wish for tomatoes. especially green ones. This is a favorite dish of my pregnancy. I wish, I can’t! 5 For you.

At first I liked the title. And when I read the recipe, I realized that I wish for exactly the same!5!

I wish they had fried potatoes!

Thank. Very fit read the recipe. Just about to salt the remaining tomatoes. 5

cooked. and everyone (practically) was approached by an entrance! I liked it very recklessly! I cooked reddish tomatoes. THANKS.

And now I’ve just soaked, though everything is greenish, brown, reddish, as the lighthouse ripens!

oh! what I found I found!5!

It is a pity that you can not experience. Super. 5

Good tomatoes 555!

what volume of glasses of salt and sugar is required (200 or 250 ml)?

Abstracts

Salted tomatoes in a pan: the best recipe with a photo. A modern recipe for how to cook salted tomatoes  in the pan, has a number of differences from. How to pickle tomatoes in a pan for the winter: photo. Usually, earlier tomatoes, cucumbers and other vegetables were pickled in barrels or wood. Salt tomatoes in a bucket. How to salted tomatoes. How to Pickle Tomatoes in Greenish, brown  or If salt in a pan or bucket then. salted tomatoes recipe. In a city apartment, salted tomatoes can be salted in a pan as in your brown ones. Pickling greenish tomatoes in pan: the best. Salting of green tomatoes in a pan of tomatoes in then you can immediately pickle  at two. How to salt tomatoes? 12 recipes from the notebook. Salting of green tomatoes in a pan: the best. We put tomatoes in 20-40 you can pickle tomatoeshow to pickle in pan. Recipes for pickling green tomatoes: in a barrel, in banks. In this case, green and brown tomatoes are better to salt them in in a large pan. Green and red tomatoes, like barrel c. Green and red tomatoes, like barrel in red tomatoes  can pan). Pickled tomatoes are the best folk snack. Posted by Sergey Dzhurenko.

Any table, both festive and casual, will be scarce and fresh without a variety of homemade vegetable snacks. Especially loved by all are sharp barrel pickles, among which far from last place. There are many ways to prepare them, including without the use of vinegar. If it is not possible to bookmark products in large containers, make salted tomatoes in a saucepan. The main difference is in reducing the proportions of the products taken. Proposed in a pan, in principle, does not differ from any taken for barrels or tubs. Appetizer is vigorous and spicy.

Salted tomatoes in a pan: cold pickling with mustard

The composition of the products for a 3.5-liter pan:

1 liter of boiled cold water;

60 g of coarse salt;

7-10 grains of black peppercorns;

1-2 pcs. bitter fresh peppers;

6-7 medium bay leaves;

1-2 umbrellas of fresh or dried dill;

3-4 pcs. fresh cloves of garlic;

A piece of acute horseradish root 10-12 cm long;

20 g of dry mustard powder.

Cooking

Wash all products under running cold water. Place spices on the bottom of the pan. Dill, horseradish root, chives and hot pepper should be chopped coarsely. Pickled tomatoes in a saucepan are pickled in layers. Before laying, you can cut into slices or plates. Due to this, the cooking time will be significantly reduced. You need to take brown or greenish fruits. It is advisable that in one tab, tomatoes of the same degree of maturity are used. Completely red fruits are not cut because of their saturation with juice, which when flowing out of pieces will help turn the dish into a soft mass. When laying tomatoes in a pan, they can be tamped a little, evenly sprinkling with seasonings. Then, in the cooled boiled water, dissolve the salt and fill in all the products with the resulting liquid. On top of the tomato, be sure to place a thin cloth or gauze folded in several (4-6) layers, which sprinkle 1 full tbsp. l dry mustard. This is to ensure that the workpiece is not covered with mold. Close the container with a lid and place in a cool place. If necessary, wash the fabric overlay with cold water. Salted tomatoes in a pan will be ready in about 1.5-2 weeks. 5–6 days are enough for pickling fruits cut into pieces.

How to cook hot salted tomatoes in a pan? Useful Tips

Such a snack can be tasted after 2 days. When pickling a tomato in this way, many housewives often add many different vegetables: carrots, onions, sweet bell peppers. As a result, the total mass looks like a bright salad. The brine is made a little more concentrated and in its composition almost always contains vegetable oil and a little vinegar. All vegetables are stacked in a pan in layers, sprinkled with plenty of seasonings, and then hot marinade is poured on top. After 3-5 hours of infusion (you can and a little longer), the container is placed in the refrigerator. Tomatoes have a slightly salted taste and wonderful aroma!