izumka
Girls, no one translated this recipe into grams? Well, I don't like these spoons - sometimes with a slide, sometimes with a small slide. You can, after all, collect this slide in different ways. I won't make friends with them ...
Summer resident
Over the years of salting tomatoes according to this recipe, I was convinced that + - 2-3 grams of salt or sugar does not matter. : - \ The main thing is their proportion
IRR
Temka came to life an excellent theme.
For the third year now, my neighbors have been asking for a recipe at the same time, with guilty eyes. And to remember or write it down is not for them they know that I am kind, eh

Tanya! Now the tomatoes will go for pickling, so we'll come off the truth, this year absolutely nothing grows in the gardens in the Crimea, everything is very expensive, they are brought from Ukraine.
ATP for the recipe. bombing, as Fronya Tanya writes
Andreevna
Girls, I'm thinking here ... My son, who buys adjika from the same aunt for a year in winter, is very tasty. I do something from our Elena, but for some reason we eat her very quickly. The refrigerator is also not dimensionless. There is no basement, the balcony is insulated, but we also have severe frosts and then there is a minus. And this aunt broke up, said that in winter she cooks adjika from pickled tomatoes. What do you think, if you ferment like Tanyusha, then sterilize the cans and roll them up, will you succeed? Maybe someone made adjika from fermented? It became so interesting
Qween
Andreevna, my parents harvest raw tomato adjika for the winter. The recipe was obtained from Korean friends. This adjika is salty, due to this it is perfectly stored in winter. And the son buys light-salted adjika or salted?
My mother also makes such a blank from scrolled tomatoes and peppers. In winter, add garlic, herbs and get a fresh adzhichka. When I first tried this on a visit, I was surprised how fresh adjika was in winter.

In general, describe what is your son's favorite adjika.
Andreevna
Nooo, it is not salty, it tastes the same as if it’s fresh at all. Here Elenkina is very similar in taste. And mother's preparation of tomatoes and peppers should be cooked first? If yes, then I also do the same for the winter, but from boiled it is not quite right, I tried it already.
Qween
Yes, the pepper is cooked.
Sasha, then it's a great option to ferment tomatoes and make adjichka from them.
Andreevna
So fermenting is not a problem, the problem is to keep them fermented somewhere. Well I just have a storage room in my apartment. That's right, I'll make a little according to Tanechkin's recipe, ferment it, sterilize it, and try it in winter. What if it works out? All the same, fermented, and then slightly boiled (pasteurized) should differ from fresh boiled.
sima12
Andreevna, I rolled pickled tomatoes the year before last. Somewhere I read how to close them for storage. I don’t remember the salt-sugar recipe, I know that it is fermented for 7 days, then the brine is drained, the tomatoes are doused with boiling water, and the second time they are filled with this boiled brine. I made four 2-liter cans, I don’t know what it depended on, but two cans were cool, I ate with pleasure, the tomatoes are good, and in two cans the tomatoes all went up, it turned out brine for 2/3 of the cans, and at the top of an incomprehensible kind of burst and crushed tomatoes.
Ternovka
Summer resident, I'm going to make tomatoes according to your recipe, several questions have arisen-1) it is essential to take only dry dill, otherwise a green one with umbrellas came up in the garden and 2) should fermentation still go with open lids or with closed ones? The recipe is interesting, because there is no vinegar in it, thanks in advance.
Svetta
Salted today. I'm waiting.
shlyk_81
Can cherry be closed according to this recipe? And at what stage do you need to boil the brine and roll up the jars so that you can store it at home?
Admin

If you haven't dealt with the preservation of tomatoes and cucumbers before, take a simpler recipe, where vegetables must be immediately poured with marinade and the jars sterilized. Tomatoes and cucumbers are very moody.
shlyk_81
Tatyana, I also wanted to close the pickled ones, but for seaming, so that for sure. Then I'll make it according to the recipe and leave it in the cellar. And polyethylene covers - are they the ones that need to be steamed or generally the most common ones? And cherry can be done like that?
Admin

Zhenya, I warned

You can also salt the cherry. The lids are those that need to be steamed.
Aunt Asya
SUMMER Tanyushka I CARRY THANKS FOR THE TOMATO RECIPE. SIMPLE AND TASTY. In that year I did and this year I did


Added on Wednesday 17 Aug 2016 11:01 AM

Admin, Tanya, please explain. otherwise no one can say for sure. why tomatoes in jars burst sometimes. like everything is as always. and pierced like that. and this and that. and bam and the skins burst ::

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers