The fact that the most popular types of winter preparations are salted tomatoes and cucumbers is probably not a secret. We are sure that you have a proven recipe and technology for a long time, but nevertheless, we dare diversify your arsenal in the following ways, how to salt tomatoes.
Salted green tomatoes - recipe
Ingredients:
- green tomatoes - 1.2 kg;
- vinegar - 480 ml;
- water - 480 ml;
- sugar - 35 g;
- seeds of dill, sweet pepper, salt - 4 teaspoons;
- laurel leaves - 8 pieces;
- garlic teeth - 4 pcs.
Preparation
Rinse the green tomatoes carefully, cut them in half or leave whole, based on the size. In the saucepan mix the vinegar and water, put the base for the brine on the fire and bring to a boil. In a boiling brine, dissolve the sugar and salt.
Lay the spices, garlic and laurel on the bottom of the sterilized jars. Over the fragrant pillow, pound the tomatoes and pour them with hot brine. Roll the neck of the cans with scalded lids.
Salted tomatoes in a cold way in Asian style
If you are ready to experiment, then go beyond the familiar set of spices for salting in this recipe.
Ingredients:
- cherry tomatoes - 30 pcs .;
- fish sauce - 45 ml;
- rice vinegar - 95 ml;
- sugar - 5 g;
- hot chili pepper.
Preparation
Before you can salt tomatoes, each of them puncture with a toothpick, so that the marinade quickly penetrates the skin. Place the fruit in a jar and pour a mixture of fish sauce and vinegar, with the sugar dissolved in them. Together with tomatoes in the can, send and chili. You can take a sample in a day, but it's better to wait 3-4 days. By the way, if you do not know how to salt tomatoes in a barrel, then try this recipe by recounting the number of ingredients based on the volume of the available barrel.
Salted tomatoes of fast cooking
The secret of quick pickling is stored in technology: more spices and salt, and less skin on the tomato, which would prevent the brine or marinade from penetrating into the pulp.
Ingredients:
- tomatoes - 900 g;
- greens of dill - 1 item;
- garlic - 6 teeth;
- water - 480 ml;
- sugar, salt - 5 grams;
- ketchup - 210 ml.
Preparation
Blanch the tomatoes and peel them off. Crush the garlic teeth and chop them together with the dill. In water, dissolve sugar and salt, add ketchup and a fragrant mix of garlic with herbs. Fill the fruit with the solution and leave at least 4-6 hours, but note that the most fragrant tomatoes will be obtained after 24 hours.