5 best recipes pickled tomatoes

Delicious preform with garlic, horseradish, mustard and beyond.

What you need to consider before salting

• salty and marinated tomatoes not the same thing. The difference is that in the liquid in the first case, added salt, and the second - vinegar or citric acid.
• Previously vegetables salted in barrels or other large containers, but these days is much more convenient to do it in glass jars.
• Better to choose tomatoes strong. Too soft can just raspolztis during salting.
• Vegetables and greens need to be washed, and the jars and lids - sterilize or at least thoroughly cleaned with soda.
• Recipes are designed for three-liter jar. As it is typically placed about 1½-2 kg of tomatoes and approximately 1½ liters of water. But it is better quantify empirically, especially if you want to salt the tomatoes in cans of another volume. Vegetables need to stamp firmly so they do not pop up and fill the jar with water to the top.
• The amount of salt and sugar is given to the brine is based on 1½ liters of water. If you need less or more fluid, change the amount, preserving the aspect ratio.

How to pickle tomatoes

If you want to quickly enjoy the pickled tomatoes, a little tuck banks kapron lids and leave at room temperature for 4-7 days. The brine should slightly turbid. Then remove the preform already tightly closed in the refrigerator or cellar for 10-15 days. After that vegetables can be eaten.

If a wine you do not hurry, the closed banks can be removed immediately in the refrigerator or cellar. They prosolyatsya and a half or two months.

In any case, the tomatoes can be stored for about six months, but it is better not to delay.

1. Salted tomatoes with herbs and garlic

Ingredients

• 2-3 umbrella dill together with stems;
• 1-2 cherry leaf;
• 1-2 leaf currant;
• 2 sheets horseradish;
• 4-5 cloves of garlic;
• 1½-2 kg of tomatoes;
• 1½ liter of water;
• 3 tablespoons salt with a small slide.

preparation

Coarsely chop the dill with scissors half and place on the bottom of the jar. Put back all the leaves of cherry and currant, 1 sheet of horseradish and half coarsely chopped garlic.

Prick with a knife or toothpick ass tomato. Tightly packed vegetables in a jar. Top place remaining garlic and folded several times one sheet dill and horseradish. Dissolve the salt in cold water and fill tomatoes.

2. Salted tomatoes with herbs, garlic and pepper

Ingredients

• 5-6 cloves of garlic;
• 20 peas black pepper;
• 5 peas allspice;
• 2-3 umbrella dill together with stems;
• 2 sheets horseradish;
• 1½-2 kg of tomatoes;
• 1-2 acute pepper;
• a few sprigs of parsley;
• 1 Dried bay leaf;
• 1½ liter of water;
• 2 tablespoons salt with a large slide.

preparation

At the bottom of the banks put half of coarsely chopped garlic, black pepper and allspice, half the dill and horseradish leaves. Fill the jar about half the tomatoes.

Then paste the hot pepper, add the parsley, the remaining chopped garlic, dill and the second part lavrushku. Tightly lay remaining tomatoes, filling to the top of the jar. Dissolve the salt in cold water and brine fill vegetables.

3. Salted tomatoes with herbs, garlic, horseradish and mustard grains

Ingredients

• 2 twigs with leaves currant;
• 2 umbrella dill together with stems;
• 1 bunch parsley;
• 5-6 cloves of garlic;
• a long piece of horseradish root;
• 1½-2 kg of tomatoes;
• 1½ liter of water;
• 1 teaspoon mustard grain;
• 3 tablespoons salt with small slide.

preparation

At the bottom of the banks tamp branches currants, leaving a few leaves for later, 1 umbrella dill and parsley almost all. Add coarsely chopped garlic and horseradish root.

Put the tomatoes. Dissolve the salt in cold water and brine fill vegetables. Top cover them with the remaining currant leaves, the second umbrella dill and parsley. Stir and add the mustard brine to the top.

4. Salted tomatoes with garlic, black pepper, dry mustard and Lavrushka

Ingredients

• 1½-2 kg of tomatoes;
• 2 dried bay leaves;
• 3 garlic cloves;
• 10 peas black pepper;
• 1½ liter of water;
• 4 tablespoons of salt without slides;
• ½-1 teaspoon dry mustard.

preparation

Place the tomatoes in a jar. They put lavrushku, garlic and pepper. Dissolve the salt in cold water and pour vegetables. Stir in the mustard on top.

5. Pickled tomatoes stuffed with garlic

Ingredients

• 1½ liter of water;
• 6 tablespoons of sugar without the slides;
• 1½-2 tablespoons of salt with small slide;
• 1½-2 kg of tomatoes;
• handful of garlic cloves (each necessary tomato 1-2 cloves).

preparation

Boil water and dissolve therein the sugar and salt and completely cool. Meanwhile, a sharp knife, remove all tomatoes the part where the stem was.

Cut each garlic clove into several parts and nashpiguyte vegetables in place of the cut. Put tomatoes in a jar and cover with cold brine.