How to cook a delicious salted tomatoes
Educational Program Food / / December 19, 2019
Spend half an hour wait for a couple of days (or even less) - and salted tomatoes with horseradish sauce or garlic and herbs, in brine, or in its own juice will be ready.
General recommendations
- Choose strong tomatoes roughly the same size. Is perfect "lady finger", "Adam's apple" and other varieties with small fruit and firm flesh.
- Tomatoes solyatsya longer cucumbers. To expedite the process, pierce them with a toothpick in several places. This is necessary if the prescription does not cut off the cap and made other cuts.
- Salted tomatoes comfortable in a wide pan. If the fruits put on the bottom of a single layer, they are not pomnutsya as in dostavaniya of banks.
- Keep salted tomatoes in the refrigerator, otherwise they quickly sour and zaplesneveyut. Especially in hot weather.
Salted tomatoes in the package
The package solyatsya tomatoes in their own juice, so cuts on vegetables should be mandatory. This method of salting takes 2-3 days. But if you add the apple cider vinegar or lemon juice, the process will go faster.
Ingredients
- 1 kg of tomatoes;
- 1 tablespoon salt;
- 1 teaspoon of sugar;
- 4 garlic cloves;
- 1 bunch of dill.
preparation
Wash and dry the tomatoes. Cut the stalk them, and on the reverse side make shallow cross-shaped incisions. Put the tomatoes in a clean plastic bag. Add to them the salt, sugar, chopped garlic and herbs. In addition fennel, you can use parsley or basil.
Tightly tie the bag and gently shake to mix well all the ingredients. To highlight the juice is not exactly emerged, put the vegetables in the pot, or put them on another package.
2-3 days tomatoes store at room temperature. When prosolyatsya, to shift the container in the refrigerator and remove.
Salted tomatoes with horseradish
Tomatoes can be filled with both hot and cold brine. In the first case, salting take place quickly: you can try a couple of days. The second will have to wait 3-4 days. But tomatoes are more dense: in appearance as fresh, and in the middle, - marinated.
Ingredients
- 1 kg of tomatoes;
- 1 ½ liter of water;
- 3 tablespoons of salt;
- 1 tablespoon sugar;
- 1 head garlic;
- 1 horseradish root and leaf;
- 2-3 bay leaves;
- 5-7 pea black pepper;
- 3-5 sprigs of dill.
preparation
Wash the vegetables and herbs. Make punctures in each tomato with a fork or toothpick. On the bottom of the pot lay dill, horseradish sheet, peeled garlic and tomatoes.
Make the brine: dissolve in water, salt and sugar, add the bay leaf, pepper and horseradish root, cut into slices. Boil. Pour the hot brine tomatoes, cover and let them prosolitsya 2-3 days at room temperature. Then remove the starter in the refrigerator.
As an option: you can pour the tomatoes chilled brine, and the bottom of the pan to put more currant leaves.
Salted tomatoes with garlic and herbs
Easy to prepare and very savory snacks, which is not ashamed to serve. The combination of red and green looks spectacular. You can try the next day and a half. But the longer the tomatoes solyatsya, the richer taste.
Ingredients
- 10 tomatoes;
- 1 liter water;
- 6-7 cloves of garlic;
- 2 tablespoons of salt;
- 1 tablespoon sugar;
- 1 bunch of dill and parsley.
preparation
Mince the garlic and herbs. The latter can be rubbed on a fine grater. Stir.
Washed and Dried tomatoes notch crosswise about the middle. Get between the slices spread stuffed with herbs and garlic. Stuffed tomatoes lay in a saucepan.
Dissolve the salt and sugar in water and fill it with brine tomatoes. Cover them with a large plate and place on top of the yoke, for example, a jar of water. Hold 1-1.5 days in a warm place, and then store it in the refrigerator.
And here is a variation of this recipe, where lemon juice is used instead of brine. Thanks to this tomatoes prosalivayutsya faster: you can eat after 5 hours.
If you have a recipe for pickled tomatoes, be sure to share them in the comments.