Pickled tomatoes - very simple

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Pickled tomatoes - very simple

Ingredients

Tomatoes
Salt
Sugar
Water
Horseradish leaf
Currant leaves
Dry dill
Black, allspice and hot pepper
Carnation 3-4 buds
Garlic 5-6 teeth

Cooking method

  • Put a horseradish leaf or a piece of root in a 3 liter jar, 5-6 currant and cherry leaves (you can do without) dry dill, black, allspice and hot peppers, cloves, garlic.
  • We put the washed tomatoes, shaking the jar, pour 2 regular spoons of salt with a small slide and 1 spoon of sugar with a small slide, fill this business with raw water (in city conditions it is better to be settled or filtered) and close it with a plastic or euro lid. We leave in the kitchen for several days until the liquid begins to cloudy, and put it in a cool place. After 1.5-2 months, the tomatoes are ready. We stood in the basement without a cellar until March 8. Not peroxidized and not covered with mold.

Note

Until last year I never fermented tomatoes. But last fall my husband put forward an ultimatum and had to try. There were a bunch of recipes, but none of them lay on the soul. And suddenly, on one of the forums where our ladies living in Paris hang out, I found a recipe that pleasantly surprised me with its simplicity, and in winter I was very pleased with the taste of tomatoes. Even I am a convinced lover of marinades ate them with pleasure.

Photo drying

Gaby
Thanks for the recipe. And, then a recipe with aspirin came into fashion here, and I wanted to ferment the tomatoes, but I delayed everything and here's such a nice recipe.
Mercy to you deep!
djania
Nice recipe, but I'm having a problem with horseradish leaves. There is absolutely no place where I live now, but I want tomatoes. Therefore, I rummaged through a good half of the Internet, all recipes require horseradish. But I found one and I also want to share, maybe someone will come in handy. Kvasila and tomatoes, and cucumbers, it turns out very tasty.
I take a large saucepan, put tomatoes or cucumbers into it, you can do both together, add garlic, dill (I keep it in the freezer, since getting it from us is a huge task), celery leaves (I also store it in the freezer, since we have a seasonal plant), pour cold water with coarse salt, calculate 3 tbsp for 1 liter of water. l. salt. In general, I just pour water and sprinkle salt on top, it will dissolve itself. I cover with a plate with a load so that the vegetables are tightly pressed and leave for 5 days, removing the foam every day.
As a rule, everything is eaten at once, but I prepared a couple of cans. I just put vegetables washed under running water into sterilized jars. Then she strained the brine and boiled it, poured them into the jars and closed. That's all.
Cubic
I so fermented cucumbers) (only without sugar, cucumbers have my own), delicious .. I haven't tried tomatoes yet
Summer resident
djania, It is quite possible without shit. A little more hot pepper. I did this too last year
Admin
but I am having a problem due to horseradish leaves.

To remove the problem and for a long time - use my advice here, I hope it will come in handy

Greens, horseradish, garlic for preservation.
https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=20705.0
Elenka
Summer residentwhat an interesting recipe! Doesn't it tear off the lid during fermentation? (Just in case, I'm asking this, to be ready ...) I will definitely try!
Summer resident
I didn’t rip one of them. But I draw your attention to the fact that only fermentation takes place in the kitchen (to a slight turbidity), and the fermentation itself proceeds at a lower temperature. In my basement on the cement floor, a friend's on the bottom shelf of the refrigerator.
If you are afraid or see that the process is too violent, you can slightly open the lid and "let off steam"
Elenka
Thanks for the answer,Summer resident, and advice I will definitely put 1 jar, I have a small refrigerator for pickles (old)
Andreevna
Summer resident
And do you ferment only red tomatoes or will they also fit in milky ripeness?
Alim
I do not Summer resident, but I'll put in my 5 kopecks: I pickled both red and brown tomatoes, Everything turns out very tasty, And one more thing: if there is no storage space, then you can sterilize and roll up after the end of fermentation. To my taste, fermented vegetables are much healthier and tastier than pickled ones.
Summer resident
I'm not a very big expert in fermentation, but I made cucumbers in this way (these are my kuma's signature cucumbers) very tasty and after sterilization they are just great in the pantry
nut
djania: flowers: Something my tomatoes have been standing for 5 days in a saucepan under a load in the kitchen and there is not even a hint of foam and bubbles. Should it be so or not?
Caprice
My friend, who lives in a private house near Kiev, sours tomatoes according to a very simple recipe:

1 bucket of red tomatoes
1 glass of coarse notiodized salt
1 cup of sugar.
Pour water over and cover with dry mustard. A friend says mustard helps against mold.

If anyone likes the recipe, I will be glad.
nut
Girls can give me 1 tbsp. sugar, otherwise they stand under the load for a week and not gu-gu. Do you think I won't spoil it, it's a pity so many tomatoes will be lost
Zhivchik
Quote: nut

Girls can give me 1 tbsp. sugar, otherwise they stand under the load for a week and not gu-gu. Do you think I won't spoil it, it's a pity so many tomatoes will be lost
Try to add, they will seethe ...
Just do not pour it, but take the liquid from the vessel, dissolve the sugar in it, cool it and pour it back. Basically, you can pour it as you like, but I would dissolve the sugar.
nut
And the sugar dissolved, and the heat in the kitchen and: (In short, my husband took it to the garage so that this bucket of tomatoes would not callus my eyes, I said we will wait from the New Year - maybe they will ripen
Summer resident
Quote: nut

And the sugar dissolved, and the heat in the kitchen and: (In short, my husband took it to the garage so that this bucket of tomatoes would not callus my eyes, I said we will wait from the New Year - maybe they will ripen

Will ripen, do not even hesitate! And there should be no foam or bubbles. There should just be a clouding of the brine. Yeast gives foam and bubbles, and we need lactic acid bacteria to pickle tomato cucumbers
nut
Thank you The summer resident calmed me down, otherwise I’m waiting for the foam, the brine also didn’t cloudy, and the tomatoes became a little soft
Zhivchik
Quote: Zhivchik

On the weekend I'll go to the garage (cellar) to try.

Here's to you, please help yourself. Delicious ...

Copy 2009_09050008.JPG
Pickled tomatoes - very simple
ikko4ka
Hostess girls, thank you for the recipe. We were just looking for how to pickle tomatoes and here you go! ...
Can greens be so salted?
Summer resident
Can
Ksusha
I offer another option for fermenting a tomato. The recipe is not mine, taken on one of the forums. My recipe was honestly tested, approved, and today I delivered the second bottle, due to the rapid death of the contents of the first
So you need: tomatoes, garlic, 1 tbsp. spoon of salt, 1 tbsp. a spoonful of dry mustard, celery, 1.5 liters of water (I just took filtered water). We stuff each tomato with a plate of garlic and put it in a bottle, shifting it with celery. Stir salt, mustard in water and pour tomatoes. After 3-4 days the tomatoes will be ready. In fact, after 2 days, having tasted the top tomato, I put the bottle in the refrigerator, since the tomatoes were already ready for my taste.
Lyulёk
Ksusha, and celery - greens or root?
ikko4ka
Ksushа, and art l. salt and mustard with a slide?
Ksusha
Celery - leaf, there were slides in spoons, but not large.
drying
I would like to share the recipes "fast" tomatoes, when it's summer, so to speak, and salty tomatoes are passion like hunting)))
pickled sweet vinegar
Marinade: 1l. water, 2 st. l. salt, 5 tbsp. l. sugar, 120ml. 6% vinegar, peppercorns, dill, garlic.
We put water on fire, boil, add all the ingredients.Boil-lay the tomatoes in one layer. Cover and simmer for 10 minutes. Leave it overnight. Put it in the refrigerator in the morning, ready in the evening.
I found the recipe on the website we cook at home, my photo.
P.S. super recipe: the tomatoes turned out to be sharp, sweet and sour.
salted tomatoes
Marinade: 1l. water, bay leaf, black peppercorns, allspice peas, 4st. l. salt, 1.5 tbsp. l. Sahara.
Put everything for the marinade into the water, boil. Put horseradish leaves, a slice of hot pepper, garlic in a bowl. Place the tomatoes, pour over the hot marinade. Cover with a plate, put oppression, cool and put in the refrigerator.
P.S. I didn't really like it, I like it sharper.
step 1 boil water and prepare all the necessary products
Pickled tomatoes - very simple
step 2 we throw seasonings into boiling water
Pickled tomatoes - very simple
step 3- waiting for the seasonings to boil-
step 4 we throw tomatoes into seasonings (I also threw cucumbers)
Pickled tomatoes - very simple
step 5 "languishing" tomato under the lid
Pickled tomatoes - very simple
ready-made tomatoes before putting in the refrigerator
Pickled tomatoes - very simple
nut
And we have already eaten 2 batches - very tasty
BlackHairedGirl
And I have a question: can the remaining brine be used to ferment a new batch of tomato? Has anyone tried it? And then from scratch to start again, it’s again three weeks to wait, or even more! Yes, and it's a pity to pour ... Help with advice pliz !!!
Stern
Drying, Thank you so much! Don't repeat yourself. I inserted a photo into this recipe on the second page.
Sorry to screw you up. I won't anymore.
Admin
Quote: BlackHairedGirl

And I have a question: can the remaining brine be used to ferment a new batch of tomato?

Once again, you can, then the brine will age, sour, darken and deteriorate.

But for the second time, the tomatoes will need to be put in less quantity.
BlackHairedGirl
Admin
Thank you very much!!! : flowers: I'll try.
lillay
Drying!
I have a question for you about early tomatoes: tell me, "languishing" for 10 minutes - is it boiling tomatoes over low heat, or should they just lie in boiling water, on the stove off? My pictures do not open, I see nothing
drying
Quote: lillay

Drying!
I have a question for you about early tomatoes: tell me, "languishing" for 10 minutes - is it boiling tomatoes over low heat, or should they just lie in boiling water, on the stove off? My pictures do not open, I see nothing
kind of on a small fire
IRR
Made strictly according to recipes Summer residents.... We tried it in a month (control bottle), but now I will do a lot. Very tasty, and most importantly, without sterilization, conservation, etc. strain.
Pickled tomatoes - very simple THANKS, Tanya!
Summer resident
Ira, eat to your health! I am very glad that I liked the tomatoes. This year, in addition to cans, I also filled a 10 liter barrel.
Elenka
Summer resident, last year I made only 1 bottle for testing. They ate and licked the jar.
Today I put 4 jars to ferment. So I successfully bought greens and a classic pickling bouquet. Happy as a child!

Tell me, can you keep them for a long time?
IRR
Quote: Elenka69

Summer resident, last year I made only 1 bottle for testing. They ate and licked the jar.
Today I put 4 jars to ferment. So I successfully bought greens and a classic pickling bouquet. Happy as a child!

Tell me, can you keep them for a long time?
Elenka69, Lena! Somewhere at the beginning of the topic there was information that Tanya had them until March 8, and then they end. Sharp.
Elenka
IRR, Thank you! Now I am calm! I understand why March 8 is ending abruptly - our product for our holiday!
Ride
Thank you very much for the recipe! For the first time in my life I salted tomatoes, made them according to this recipe, and fermented them in a plastic 5-liter barrel. I'd like to roll them up for the winter, save them. The family is small, now we will not eat everything, but it will deteriorate, it's a pity!
Please advise how to store them in a smart way (boil the brine, sterilize or something else). There is a half-pack of "Preservative" from Dr oetker, can I use it? This is sodium benzonate
IRR
Ride, are you going to keep these tomatoes longer than until March 8? If not, then do not fool (head) and keep in bottles with a nylon cap, preferably in a cold place (in the basement or in the garage). Purely IMHO
shl. and in plastic it is not a fountain to ferment tomatoes, there is still acid and salt ... even if the plastic is food grade. Glass is more environmentally friendly in this case.
Ride
Thank you! There is no basement, no garage (and we had frosts, everything in the garage would be staked :). Maybe you can warm on the balcony (the floor is cold there) ... and what is the temperature in a standard basement in winter? I will look for a place!
IRR
Quote: Ride

Thank you! ... Maybe you can warm on the balcony (the floor is cold there) ... and what is the temperature in a standard basement in winter? I will look for a place!
Yes, on such a balcony it is probably possible. And honestly, the temperature in the basement - I don't know, well, I think that it is more than 0, but less than 10. Maybe the girls will tell you more precisely.
BlackHairedGirl
And I made four bottles of these tomatoes. Who will tell you - you can not roll them up for the winter?
Summer resident
I think that if you sterilize it, you can roll it up.
BlackHairedGirl
Summer resident Tanya, and when we roll it up, must it be filled with hot brine or can it be cold? I'm afraid they won't be surprised by the hot temperature.
Summer resident
I would put them in the cans as they are in the oven, bring them to 100 degrees and hold them for 20-25 minutes, then roll them up.
BlackHairedGirl
So the foam can climb over the top - I boiled the pickle from the cucumbers, there was a lot of foam and everything must be removed ... In general, I will wait until they finish wandering and try to roll up a liter in boiled brine.
Summer resident
Try it, then you will tell
grom-ok
A very cool recipe. Last year, I fermented 25 liter jars - all the tomatoes were delicious. Not overoxidized, not moldy. fermented red and pink and yellow tomatoes. I also put a small one in each jar. a piece of silicon (from mold).

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