Among the widest variety of recipes for marinating tomatoes, we offer to your attention the most interesting and popular.
How to salt green tomatoes with mustard cold brine?
Ingredients:
To a 3-liter jar:
- green tomatoes small - 2 kg;
- mustard (powder) - 25 g;
- sugar - 15 g;
- common salt - 60 g;
- peas of black pepper - 10 pcs .;
- laurel - 6 pcs .;
- cloves garlic - 4 pcs .;
- hot pepper - 1/4 part of the pod;
- dill umbrella - 1 piece;
- horseradish leaf - 1 pc.
Preparation
Rinse thoroughly with soda and rinse with boiling water. First, throw spices into the container: pea peppers, bitter pepper, laurel, horseradish and dill umbrella, sprinkle mustard.
Peel the garlic from the husk and cut into strips. In the tomatoes washed beforehand with a thin knife, make punctures in the attachment points of the pedicels and insert pieces of garlic into these punctures. Put tomatoes in a jar over spices.
In 200 ml of cold water, dissolve sugar and salt. Pour the mixture into the jar and fill the container with water to the brim. Top with a piece of cotton cloth, pre-steamed, edges bend down. Fill the mustard powder on the fabric and level it - this simple trick will protect the tomatoes from the appearance of mold.
Place the jar in a suitable pallet, in case fermentation is followed by brine. After about 2 days the brine will become cloudy and foam will appear. Leave the tomatoes in the room for 2 weeks. Then cover the jar with a lid and leave it in the cold for another 14-15 days.
How to close tomatoes with cold brine?
Ingredients:
- average size of tomatoes - 10 pcs .;
- vinegar - 75 ml;
- a pod of bitter pepper;
- common salt - 65 g;
- sugar - 65 g;
- water 325 ml;
- cloves of garlic - 2 pcs .;
- dill.
Preparation
Select the same, elastic tomatoes, without cracks and dents, rinse thoroughly.
Prepare the glass jars: rinse thoroughly and sterilize over steam or roasting in the oven. At the bottom of the packaging first lay out the spices, after - tomatoes.
To prepare the marinade, mix the cold water, vinegar, salt and sugar. Bring this mixture to a boil, cool to room temperature. Pour the cans with tomatoes marinade and sterilize them in a water bath for 20 minutes. Only now the workpiece can be corked.
Recipe for salting tomato with cold brine for the winter
Ingredients:
On 3 three-liter cans:
- tomatoes - 6 kg;
- ordinary table salt - ½ st;
- sugar - ½ item;
- pure spring water - 3.5 liters;
- vinegar 9% - 250 ml;
- heads of garlic - 2 pcs .;
- a bunch of dill (already dried and umbrellas);
- laurel leaves - 6 pcs .;
- sweet pepper - 30 peas;
- celery - 2 sprigs;
- currant and grape leaves, cloves - if desired.
Preparation
In each jar drop on a pair of laurel leaves and a third of peppercorns, three chopped garlic cloves, celery and dill. Wash the tomatoes in several places with a toothpick. Then gently fold the tomatoes into the cans more tightly, but without pressing them. Top with garlic, celery and vinegar.
Now make a cold pickle. Pour the clean water into a saucepan and add salt, sugar, vinegar. Mix everything thoroughly until the crystals dissolve. Then leave it to infuse for a couple of three hours, strain through gauze. Pour into cans and cover with a film or lid. This amount of brine is enough for three cans. Keep the lids in boiling water so that they soften and tightly dress on the jars, not slipping. Then send the jars to the cold. In 2-3 weeks it will be possible to try them.