Tomatoes are healthy, tasty and fragrant inhabitants of our beds. They contain a lot of vitamins and macronutrients, are very widely used in cooking. There are many ways to harvest this vegetable for the winter, and one of them is fermentation.
The benefits of pickled tomatoes
Long since our grandmothers were engaged in souring vegetables for the winter. Today, scientists have proven that fermentation is one of the most useful types of blanks. With this method of harvesting vegetables practically do not lose their beneficial properties, as is the case with canning.
Familiarize yourself with recipes for making delicious salty tomatoes for the winter, salted tomatoes in jars, green tomatoes for the winter in a cold way.In the process of fermentation, vitamin C is preserved, which is almost completely destroyed when salting or canning. Also, in the process of fermentation, beneficial bacteria are produced, which have a beneficial effect on the gastrointestinal tract.
Pickled tomatoes excrete heavy metals and toxins. For people who are watching their figure, this preparation is also perfect, as it is low-calorie.
Did you know? Pickled tomatoes contain lycopene, which helps the body fight cancer cells.
Training
If you decide to use this method of harvesting tomatoes, you will need:
- Tomatoes. You can take any variety and any degree of maturity. It is worth considering the fact that green tomatoes will take longer to sour, therefore, if you plant fruits of different maturity in one container, less ripe ones should be put on the bottom.
- Tara. If you have an oak barrel - fine, this is the most suitable container. Most do not have such a barrel, so a glass jar is quite suitable. Well, if there is a bottle of 5 liters or more, but you can use a three-liter capacity. You can also sour in an enamel saucepan.
- Brine.
Recipe for Pickled Green Tomatoes
You can boil tomatoes of any maturity. Green tomatoes prepared in the manner described below are quite unusual.
Get acquainted with the recipes of quick-cooking tomatoes, tomato jam, tomato with mustard, pickled tomatoes with onions, pickled tomatoes, tomato in its own juice, dried tomatoes, lettuce with tomatoes.
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 as food only in the XYIII century.
Cooking process
- At the bottom of the bucket, you should put a couple of dill branches, horseradish leaves, a branch of tarragon, 5-6 bay leaves, 10 cherry leaves, cut into cloves and put a few heads of garlic, 1 tablespoon of coriander seeds, 1 tablespoon of mustard, 10-15 pieces of pepper peas.
- Next, put tomatoes tightly. Larger fruits should be placed on the bottom, and small ones on top. If desired, you can additionally put the greens between the layers.
- Now you need to cook the pickle. How much you need it, it is difficult to say in advance. You can cook it in parts. To prepare, take 3.5 tablespoons of rock salt per 1 liter of cold, raw water. Stir well.
- Pour the tomatoes. Press down on top of the yoke. To do this, take a saucer, put it on top of the fruit, put a 3-liter jar of water on the saucer. In two weeks, pickled green tomatoes will be ready.
Important! When fermentation, vegetables are poured only with raw water.
Pickled tomatoes in a pan
If you need to ferment a lot of tomatoes, use the squeeze recipe for the pan.
Ingredients
- ripe tomatoes;
- horseradish leaves;
- cherry leaves;
- black currant leaves;
- Dill seeds.
- water - 5 l;
- salt - 1⁄2 cups;
- mustard powder - 2-3 tbsp. l
Cooking process
- Carefully wash out the container. Inspecting the pan for the presence of chips, because if they are, it is prohibited to make sour in such a container.
- Next, at the bottom of the pan lay out a part of pre-washed greens.
- If you like more spicy dishes, put more variety of herbs, for those who like spicy food, add more garlic and pepper.
- Place the tomatoes tightly in a container for pickling, top with greens, which remained.
Pour the brine so that it covers the vegetables.
Press down with a yoke.
- After the tomatoes settle (it will happen in 1-2 weeks), remove the oppression.
Pour the brine so that it covers the vegetables.
Press down with a yoke.
Important! In the process of fermentation an acidic medium is formed, which will corrode the metal in the places where the enamel has broken off. Heavy metals accumulating can cause poisoning.
Pickled Tomatoes with Plums
Kvass not only tomatoes, but also many other vegetables, fruits and even berries. And if you combine in the same container several different fruits, you can get an interesting flavor combination. We offer you to try a recipe for pickled tomatoes with plums.
Ingredients
- ripe tomatoes;
- unripe plums;
- parsley or celery root;
- parsley;
- water - 1 l;
- honey -100 g;
- salt - 80 g
Cooking process
- Wash fruits thoroughly, puncture skin in several places with a toothpick.
- Grate celery or parsley root on a large grater. Rinse greens well under running water.
- At the bottom of the container for pickling lay out a part of greenery and grated celery or parsley root. Mixed tomatoes and plums, trying to lay tight. Top with greens that remain.
- Pour marinade, for the preparation of which you need to mix honey and salt in water, bring to a boil and cool slightly. Put on the top of the oppression and clean the cold.
- After 2-3 weeks, pickled tomatoes with plums will be ready.
Salting a tomato with plums: video
Storage
It is best to store pickled tomatoes in a cool place, the optimum temperature is + 5 ... +7 ° C. At this temperature, the fermentation processes occur gradually, the tomatoes have time to fully soak with herbs and fully reveal their taste.
They can be stored at this temperature for up to 8 months.
A cellar or a cellar will be most suitable for storage; pickled tomatoes will feel just as well in a refrigerator. You can also store on the balcony or loggia until the first frost.
Find out why cherry tomatoes are useful, and who should refrain from consuming a tomato.
If, for some reason, you decided to keep your blank in an apartment, then the shelf life is significantly reduced. It should also be borne in mind that at room temperature the tomatoes will be squeezed more quickly and can become very sour to taste.
Pickled tomatoes - very easy to prepare, but a useful snack. Due to the availability and cheapness of all the ingredients, this is a universal snack that is suitable for any party.
Recipes for pickled tomatoes: reviews
It means so:
- 4 kg of small tomatoes (it's better than cream - they are core and hard)
- 8 cloves of garlic (4 pcs per three-liter bottle)
- 10 black pepper peas (5 per bottle)
- Bay leaf (2 pcs per bottle)
- 210 grams of salt per three-liter bottle of cold water (these are 7 tablespoons with a small slide)
- Half of hot pepper is about 4 cm in length (we cut it in half, half in 1 bottle).
- In a clean jar we throw 1 bay leaf.
- To a half we stack tomatoes.
- Squeeze out 4 garlic cloves on garlic.
- We throw 5 peas black pepper.
- There is half a half of bitter pepper.
- Next to the top are tomatoes.
- Top tomato laurel.
Pour the chopped salt in water - a three-liter can of water is enough for two three-liter bottles of tomatoes.
Under the nylon cover and a month and a half (depending on temperature) in the pantry or cellar.
And in a month and a half you will get a nuclear tomato from the bottle, which is better not under vodka.
But the main charm of this recipe is not even in a tomato. In the break !!! He resurrects dead men)))
Checked on their own faithful)))
It is possible to make sour in various dishes resistant to the effects of acid (stainless steel, glass). The ideal option, of course, is an oak barrel. But we manage a three-liter jar. Sterilize the jar, steal 2 small horseradish roots, cherry leaves, currants, a head of garlic, an onion, a bell pepper, cloves, allspice, paprika into 4 canned tomatoes and pour them with marinade. To prepare the marinade: 2 tablespoons of salt for 1.5 liters of water, boil and cool.
To speed up the process, you can keep a jar of tomatoes at room temperature at first for several days. Then the banks are stored in the basement or refrigerator. After 2-3 weeks, pickled tomatoes are ready.
Ripe tomatoes piled in a jar or keg
+ horseradish wand
+ garlic head
+ dill umbrella
+ currant leaves, cherries (for an amateur)
Pour all this beauty with brine: for 1 liter of water, 1 cup of salt, 2 cups of sugar, black peppercorns, allspice, several peasolons = boil and cool to room temperature, then add 100 g of dry mustard powder). Tomatoes must ripen for more than 1-1.5 months in a cool place (basement). Real jam!
