How to pickle tomatoes for the winter in banks quickly and tasty recipe with photos
How to pickle tomatoes for the winter in banks
When the tomato season begins, you need to take care of the healthy reserves in advance and learn useful tips on how to pickle tomatoes for the winter. There are many options, but we will focus on one common criterion: how to pickle tomatoes is tasty.
Only time-tested, the best family recipes, which you should definitely like with its ease of preparation, and delight your loved ones with the excellent taste.
Salted tomatoes: how to pickle tomatoes in jars
You will need 10 kilograms of red tomatoes, 200 grams of inflorescences of green dill, 50 grams of horseradish (fresh root), 100 grams of fragrant leaves from blackcurrant bush, as well as 100 grams of horseradish leaves and 30 grams of garlic, 15 grams of pepper light or any other red sharp pepper, ten liters of drinking water (from a well or a spring), about 700 grams of salt (you can use 200 grams less salt if you like a more delicate taste).
All fragrant herbs and leaves of greens, as well as tomatoes, should be thoroughly washed in cool running water. Further, half of all necessary seasonings should be laid on the bottom of well sterilized cans. Split evenly dill, pepper, and garlic with black currant leaves and horseradish roots (greens). Filling the cans with elastic tomatoes almost along the "hangers", cover them with the remaining greenery.
Prepared in advance cold brine, consisting of buckets of water, with about 700 grams of salt, you need to pour the tomatoes until they are completely covered with liquid. Covered jars with polyethylene lids should be left at room temperature to salivate for a couple of days, and after that you need to remove the tasty stock in a cooler place, for example, in the cellar. This simple recipe is suitable for all hostesses and for it to be salted and in barrels.
Salted tomatoes, cooked in own juice
You will get 10 kg of ripe, but elastic tomatoes, 200 grams of inflorescences of green dill, 50 grams of horseradish (fresh root), 100 grams of fragrant black currant leaves, 100 grams of horseradish leaves and 30 grams of garlic, 15 grams of pepper light or any other red hot pepper , 10 liters of chopped tomatoes, about 700 g of salt.
If you need to quickly pickle tomatoes:
Rinse thoroughly the ripe tomatoes and chop them in a meat grinder. The resulting puree needs to be refilled with salt. Next, prepare the same as in the above recipe, but instead of the brine, this fresh tomato juice is added.
Want something particularly tasty?
Tightly lay in 3l. jar of tomatoes. It is advisable to take a fairly solid varieties of small size (such as "cream") with a good degree of ripeness. Add a small handful of peeled garlic, dill inflorescences, black and allspice peas, bay leaves, horseradish leaves and roots, two full tablespoons of salt and two or three tablespoons of granulated sugar, 25 g. 9% vinegar. Pour boiling water. Brine and drain again to boil, pouring this liquid on our tomatoes (repeat 2 times). Wrap the banks with a blanket.
You can not repeat the last fill with brine, and sterilize for 20 minutes. Attention: after this procedure, the banks are not covered with a warm cloth (otherwise, the tomatoes will lose their attractive shape, becoming an unappetizing mess).
How to pickle green tomatoes
Try these delicious green tomatoes,cooked in the following ratio: we take salt and sugar for 1 kilogram of tomato — one tablespoon, one vinegar, about 70 ml of vinegar, 5 or 7 cloves of young garlic, a couple of pieces of pepper, fresh parsley and celery.
Well-washed vegetables with greens must be prepared: the tomatoes are cut into segments, the greens must be chopped, the garlic squeezed out with garlic, the bitter pepper is cut into small pieces. Mix everything very carefully and leave for a couple of hours.
Put everything in the cans, which gradually fill with fragrant juice. After that, cover with lids. When the tomato salad settles, you need to add a large jar to the very edge, using a lower content. Day to keep warm. After putting on the shelf of the refrigerator or in the basement (if available).
Original recipe - canned fresh tomatoes
• Take the right amount of small fresh tomatoes, their number depends on the capacity of the jar.
• For the technology, we need alcohol (about one teaspoon - if a 0.5 liter can is used; one dessert spoon - for one liter cans; 1 full tablespoon - for a three liter can).
At the bottom of each sterilized jar you need to pour alcohol and set it on fire with a splinter (Use caution and do not bend over the jar!) Quickly fold the tomatoes in the jar and roll. Eat fresh canned tomatoes need for two or three months.
Perfect Hawaiian Party
How to make a witch makeup for a girl on Halloween, photo
When will include heating in Saratov in 2015
How not to get injured during training
Basic rules of communication with any people
Useful properties of cheeses with mold
What does the former husband dream about - dream interpretations according to the dream book