Pickled tomatoes

Category: Blanks
Pickled tomatoes

Ingredients

Tomatoes (large cherry) 2 - 3 kg
Horseradish leaf
Cherry leaf
Black currant leaf
Dill umbrellas
Salt 3 tbsp. l / liter
Water

Cooking method

  • I didn’t know that it’s so simple, yet insanely delicious.
  • So, we take fleshy tomatoes, preferably large cherry tomatoes (one tomato - one bite), leaves, dill, water, salt at the rate of 3 tbsp. l per 1 liter of water. Lay in layers: leaves, tomatoes (1 row) and so on until the end of either a tomato or a container. I put it in a plastic 3-liter bucket, the neighbor (whose, actually the recipe) puts it all in a cut off 5-liter plastic water bottle. The last layer should be leaves. Fill all this with salt water (see proportions above), put a saucer-plate on top and a little oppression, if only the leaves would be immersed in water. We put in a cold place for 20 days. After the specified period, you can start eating, you eat them, and the remaining tomatoes "reach", that is, you start with lightly salted, and end with salted from the heart! Bon Appetit!

Time for preparing:

20 days

celfh
Oh, how delicious it is !!!!!! I don't need any meat: fried potatoes and pickled tomatoes ... mmmmmm I remembered my childhood
I need to go to the garage for a barrel, I really want a salted tomato
SchuMakher
Yeah, I drive the children away from the bucket, I regret that I made one bucket, although what the recipe is good for, so what can be done all year round, practitioners, the main thing is that the pamadorkas are good
MariS
Thanks for the recipe !!!
The husband has already started up saliva, asks to read the recipe again (already looking forward to it) !!!
yara
Quote: ShuMakher

salt at the rate of 3 tbsp. l per 1 liter of water.
Salt in a spoon with a slide, or not? Can I store at room temperature and for how long?
SchuMakher
Quote: yara

Salt in a spoon with a slide, or not? Can I store at room temperature and for how long?

spoon with a small hill, not under the knife. They must stand in the cold, otherwise they may ferment. After a while, they can begin to mimic in the refrigerator, but this will not be soon and if they have time to reach

MariS poor mushshshsh
izumka
Mashulechka, can I have salt in grams? Oh, I don't like these different spoons ...
redleafa
Thank you so much! Just today I thought that it would be nice to pickle tomatoes. Hurrah! I'll take the recipe to your bookmarks!
SchuMakher
Quote: izumka

Mashulechka, can I have salt in grams? Oh, I don't like these different spoons ...

Raisin, well, take the scoop spoon of our childhood and pick it up with a hill

Here it is not shed, weighed, it turned out 30 grams
AlenaT
SchuMakher , I also put a bucket pot a couple of weeks ago,
even before your topic.
Layered with what I could: both celery and horseradish spine rubbed,
and leaves of cherry and horseradish nakidala- mustache, sho left from conservation)))
Now I go and try, like nothing, they are salting gradually.
True, they are not standing in the cold, on the balcony, but there is changeable
day Night...
So I think, did you put in a little salt?
Just a tablespoon per liter of water - like pickling cucumbers ...
But I still like the taste)))
SchuMakher
I put a tablespoon when salted cucumbers, and salt winter cucumbers with 3 tbsp. spoons. Tomatoes take a lot of salt ...
himichka
Manya seductress! My laboratory assistant annoyed 50kg, promised to treat.
I’m such a hostess who bought tomatoes, found my mother’s book, eaten by rats 30 years ago, to see about salt, it says 70g, but they were already eaten. I bought it again, I need to salt
We used to season borscht with such tomatoes, at one time I loved it very much.
SchuMakher
Quote: himichka


found my mother's book eaten by rats 30 years ago - look about salt - it says 70g,

is it per liter?
himichka
well yes
Why didn't I salt it? I forgot to write right away. We were hot, but today it got colder.
SchuMakher
Some people are lucky, I mean the heat. If you take the salt "on a knife", then just 75 gr.
himichka
It was necessary to collect their own and to us. And the tomatoes would be annoying at the same time, and they bought in the sea, and ate fruit.
SchuMakher
Wo, okay ??? Summer has passed ... Who would have called earlier. I dream to take them out to sea, they haven't seen the sea yet
AlenaT
Yesterday I took my tomatoes off the balcony and put them in the refrigerator,
for storage. Here are just a little quassiness in them, as on me.
Maybe you should have kept them warm too?
I remember when a neighbor gave me this recipe, so she has them
they were just effervescent, they were drooling ...
SchuMakher
So they shouldn't sizzle, they are salty, and in order to ferment them, they must be kept warm all the time, lactic acid bacteria will do their job and they will ferment

To me they are so nra that they are salty, not pickled
Tatka
Thanks for the delicious recipe! A bucket of such tomatoes has already been eaten, and they started eating homemade ones from 2 weeks, I had to hide and fight back !!!
SchuMakher
Great! Bon Appetit!
| Alexandra |
Please tell me, is there absolutely no need for garlic here, or is it possible ???
SchuMakher
| Alexandra | why not? Put on the spirit of spirit!
Aunt Asya
MASH THANKS FOR THE RECIPE. I DID THESE TOMATOES IN THE YEAR. AND YESTERDAY I DOWNLOADED THE RECIPE AGAIN AND IN THE EVENING I MADE .. LOOKING FOR A RECIPE FOR THE MACHINE-MANUFACTURER. IN HOW. THE DOMESTIC GIRL STILL HAVE ENOUGH RECIPES. ALSO THE SECOND TIME I DO. THEY HAVE SEEN WITH ME. I SHOULD HER THANKS TO SAY THE SAME. SMART YOU MASTER
SchuMakher
I also muddied two buckets
Aunt Asya
MAN: girl-yes: WELL, WHAT IS THAT IS:: povar: DO NOT TAKE AWAY
OlgaGera
I will salt like this Only I will make it effervescent
SchuMakher
I haven’t seen such tomatoes on the market so far ...
OlgaGera
which I bought, those and salted))) We are waiting, sir)))
Kokoschka
OlgaGeraand how is it effervescent?
OlgaGera
Lily, turn sour, and tomatoes become prickly on the tongue, and when you bite they sizzle)))))
Kokoschka
Lelka, and what needs to be done for this? I love those too
OlgaGera
Lily, warm, I think to leave. To develop lactic acid. Only very carefully, the upper foam / film will need to be removed so that it does not get into the brine. Otherwise, the smell will be, manure (((
Kokoschka
OlgaGera, and you put the same amount of salt?
filirina
Quote: OlgaGera
Only very carefully the upper foam / film will need to be removed so that it does not get into the brine.

Why such difficulties? Tomatoes, according to a similar recipe, have been salt for 30 years. You just need to put a clean cotton cloth on top of the tomato and sprinkle it with dry mustard. Then put oppression. No films are formed and the smell is normal - not manure. And tomatoes are a little more zaboristy obtained due to mustard.
OlgaGera
Lily, made strictly according to the recipe. The very first time I salt. Mother always made such tomatoes. I'm after cucumbers.
But I ate - tomatoes, she - cucumbers)))). We will try. Will ferment if they live)))




Quote: filirina
a cotton cloth and sprinkle with dry mustard.
Oh, I didn't know about that. Valuable! I will consider





filirina, Irina, and if I have already put, but did not pour the mustard. Is it all gone?
filirina
And it's never too late to add mustard! Even when I put it in a cool place for storage, I put a fresh cloth with mustard on top. Mustard is a wonderful antiseptic! If you have to store it in the basement, then it is advisable to update the cloth and mustard about once a month. Then the pickles will live easily and until spring. I store it in the refrigerator, there is no basement. And my parents had it, so they kept cucumbers and sauerkraut in huge enameled tanks until spring, under a layer of mustard.
Kokoschka
Irina, thank you very much! I worry about mold all the time ...
now I will know how to insure! Last year I salted right in the jar and it was on my table. the recipe was given by a friend who left. But I don't remember how much salt I put in ...
I love everything fermented.
Irina, how much salt are you putting. For some reason, I have 1 tablespoon in my memory.
I had them right on the kitchen table in the summer. and we ate them when ready. I would like to repeat. But I don't like very salty.
Here are the doubts ...
filirina
I always take 300g of salt for pickled tomatoes. For 10 liters of water. By the way, the author's proportion is the same! 30 grams per liter. The only thing to keep in mind is that salt is only rock salt and no sea salt or iodized salt. It turns out not salty, namely pickled tomatoes, I am not friends with salt either! And here it is just right! But to get exactly the effervescent tomatoes, as the girls wanted, you also need to add sugar, but alas, I don’t know the proportions! I have never done it myself, I only know from hearsay about sugar. But according to this recipe, they become effervescent only by March - April.
Kokoschka
Yes, always just like that!




I'll ferment tomorrow
OlgaGera
Quote: filirina
But to get exactly the effervescent tomatoes, as the girls wanted, you also need to add sugar,
I don't know about sugar either. Mother salted only with salt.
The ambush is complete with salt. No, salt, that is, different, but that one, your Irina, no. And the recipes are all calculated for your salt
filirina
Quote: OlgaGera
here's your Irina, no. And the recipes are all calculated for your salt

Olya, it's time to send salt, smuggle! ??
Of course, different salt has different salinity, but the main thing is that there is no iodine in it! Here it gives both flavor and softness to vegetables. And so, it seems to me, you can salt any (well, in order to get ours, you need to add some more sand and earthly lands to the Turkish one, and it will be ours! How dirty rock salt we have now - you dissolve the water of a dirty gray color with foam, at the bottom then and pebbles and sand)
OlgaGera
Quote: filirina
Olya, it's time to send salt, smuggle! ??
Need to think about a proposal
No, salt is different. And it behaves differently. Last year I killed peppers, cabbage, cucumbers. I put a little less - fresh, and a little more - poisonous bitter

In a whisper - my neighbor gave me three packs of your salt. So I pickled the tomatoes


Kokoschka
Lelka, and what kind of salt is so good?
filirina
Quote: OlgaGera
In a whisper - my neighbor gave me three packs of your salt. So I pickled the tomatoes

Well that's it! I realized that if I come to visit you, to Russia, the best gift is salt !!! Cheap and cheerful!

This is probably?
Pickled tomatoes
Pickled tomatoes
OlgaGera
Quote: filirina
This is probably?
well yes only kilogram





Quote: Kokoschka
and what kind of salt is so good?
Lily, good in the picture. Others are on sale.
Kokoschka
Clear...
I use Iletsk salt sort of good ...
Shall
no, I took a kilogram. She is different. Like Artyomsol too, but not like that. The best is Ukrainian, 1.5 kg.
OlgaGera
Quote: Kokoschka
Iletsk salt seems to be good ...
Wo, she ... she is different.

Quote: Shall
The best is Ukrainian, 1.5 kg.
I have not met. We only had 1 kg each. They got used to it.
She sent a messenger for the mustard.
Kokoschka
Lelkawhat does it mean other?

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers