Tomatoes pickled in jars or a pan for the winter: old recipes in a new way

Fermentation is a biochemical method of conservation. The process is based on fermentation, during which carbohydrates are converted to lactic acid. It is this substance that gives the workpieces a specific aroma and spicy acidity. But most importantly, lactic acid is a powerful natural preservative that blocks the reproduction of harmful microflora.

8 cooking rules

Fermentation is one of the oldest methods of harvesting vegetables. But unfortunately, over the years, fewer housewives have resorted to it. If you want to please loved ones with a traditional Russian snack, you will come in handy eight recommendations on how to cook pickled tomatoes at home.

1. Choose quality tomatoes. They should be dense, fleshy, without dark spots and mechanical damage. For pickling, it is better to choose slightly unripe fruits.
2. Protect fruits from cracking. So that the peel does not burst, pierce each vegetable with a toothpick. And also it will help the fruits to saline better.
3. Choose capacity. If you are unable to use the barrel, replace it with glass jars. If large volumes of product are needed, use enameled pans and buckets.
4. Prepare the container carefully. A jar, bucket or pan should be washed with soda and doused with boiling water. Dry the container before laying vegetables.
5. Do not save pickle. The liquid should completely cover the vegetables.
6. Protect the product from mold. You can cover the container with a cloth soaked in vodka, or put an aspen rod cleaned of bark into the brine.
7. Fermentation temperature. Appetizer should be cooked at a temperature not exceeding 25 ° C. Otherwise, pathogenic microflora will begin to form in the brine.
8. Observe storage conditions. Sour tomatoes should be stored at 0-5 ° C. Under such conditions, the product can stand for up to eight months.

Recipes of pickled tomatoes for every taste

In Russia, the hostesses fermented tomatoes in huge barrels so that snacks would last for the whole winter. Now that the vast majority of people live in cramped city apartments, the task has become somewhat more complicated. Where to get a barrel? Where to store it? Resourceful housewives did not find anything better than fermenting tomatoes in jars, buckets and pans.

With garlic and herbs

Features Fans of "pinworms" will like the recipe for pickled tomatoes with garlic, horseradish and herbs. Bright fresh taste of the products will remind you of summer. And spicy spices will help the body survive in the fight against colds.

You will need:

• 4 kg of tomatoes;
• horseradish root (about 10 cm);
• two heads of garlic;
• a bunch of parsley;
• dill umbrellas (five for each jar);
• salt (70 g for every liter of water);
• currant and cherry leaves at your discretion.

Cooking

1. Wash and dry the tomatoes. Do the same with greens and berry leaves.
2. Peel the garlic. If the teeth are too large, cut them in half.
3. Peel the horseradish and cut into small plates.
4. At the bottom of the cans lay berry leaves, garlic, horseradish and dill.
5. Place tomatoes on top, layering them with leaves and garlic. Lay them tightly, but try not to pin them down.
6. Depending on the density of laying tomatoes, you will need 2-3 liters of brine. Dissolve the salt in warm water. Strain the liquid through several layers of gauze.
7. To the top fill the jars with brine. Cover the containers with lids, but not tightly.
8. Put in a warm place. If after one or two days the liquid in the vessel ferments, then the process of pickling has begun. Leave the tomatoes for another five days.
9. Rearrange the cans in the refrigerator or any other cold place. Ripe tomatoes will be ready in two weeks, and green tomatoes in a month.

With mustard

Features The tomato itself has a bright and rich taste. But even such a fragrant vegetable always wants to give some new shades. Sour tomatoes with mustard for the winter in jars - this is an original snack with a very unusual taste. Extra sharpness ensures better product safety.

You will need:

• 3.5 kg of tomatoes;
• three cloves of garlic;
• 10 g grated horseradish;
• litere of water;
• 60 g of salt;
• 30 g mustard powder;
• 20 g of honey;
• two dill umbrellas;
• two bay leaves;
• carnation inflorescence;
• ten coriander grains;
• eight peas of black pepper;
• five peas of allspice.

Cooking

1. Put spices, garlic, dill and horseradish in a jar at the bottom.
2. Stack the tomatoes as tight as possible.
3. Dissolve half mustard, honey and salt with water. Pour the marinade over the tomatoes.
4. Put gauze or a cotton napkin on the container and sprinkle the remaining mustard on top.
5. Leave the workpiece at room temperature for ten days.
6. Cork the lid and transfer to the refrigerator. In a couple of weeks, the product will be ready.

In a bucket

Features In the old days it was customary to ferment vegetables in large barrels. Unfortunately, in city apartments there are no barrels, no conditions for their storage. Therefore, if you want to prepare a product in large volumes, use an enameled bucket of 12 liters. To taste, the appetizer will be as fragrant as a barrel one.

You will need:

• 8 kg of tomatoes;
• 5 l of water;
• a glass of salt;
• half a glass of sugar;
• two heads of garlic;
• ten dill umbrellas;
• five sweet peppers;
• three onions;
• 20 peas of black and allspice;
• ten bay leaves;
• ten leaves of horseradish.

Cooking

1. Cut the onion into half rings, and the sweet pepper into large strips.
2. Lay a layer of leaves, spices, onions and pepper at the bottom of the bucket. Top - tomatoes. Alternate layers until you fill the bucket.
3. Dissolve loose ingredients in water. Pour the brine over the tomatoes.
4. Cover the bucket with clean gauze and a large plate on top. Put oppression, which may be a bottle of water. Change gauze periodically.
5. Put the bucket in a cold place. When the brine gets a pleasant sour taste, you can start tasting.

Stuffed

Features Stuffed tomatoes are the best option for snacks. The products are well saturated with each other's tastes, and the brine will give them softness and extra piquancy.

You will need:

• 5 large tomatoes;
• two bell peppers;
• three cloves of garlic;
• a bunch of parsley;
• 15 g of salt;
• 50 g of sugar;
• 40 ml of vinegar;
• 0.5 l of water.

Cooking

1. Make cruciform incisions in each tomato.
2. Finely chop the pepper with herbs and garlic or chop in a blender. Stuff the fruits.
3. Mix water with loose components and boil.
4. Put the tomatoes with the filling in a pike perch, cover with a plate and put oppression. Leave on for two days at room temperature.
5. Move the tomatoes to the refrigerator. In a day, the dish will be ready. Such a product is stored for a week.

Methods for harvesting green fruits

It happens that due to the vagaries of nature, the crop is at risk. Sudden cooling can lead to the fact that the tomatoes will simply refuse to ripen. But do not lose the harvest! You can collect the ripened fruits and wait until they reach home. And you can cook pickled green tomatoes for the winter.

Hot

Features The main disadvantage of pickled green tomatoes is the cooking time. As a rule, you need to wait at least a week to enjoy a savory snack. For such impatient gourmets invented a recipe for pickled instant tomatoes. The only drawback of such an appetizer is that it can be stored for no more than seven days.

You will need:

• 3 kg of tomatoes;
• a bunch of celery;
• head of garlic;
• two tablespoons of dill seeds;
• the same amount of salt;
• as much sugar.

Cooking

1. Wash the tomatoes, remove the stem, and also cut out the place where the fetus is attached to the stem. This is one of the main conditions for quick picking.
2. Place the fruits, chives, chopped celery and dill in a jar.
3. Boil water, add bulk ingredients. Continue to heat the liquid until the crystals dissolve.
4. Pour the brine into a jar, cover the bowl with a plate and leave it in a warm place for three days.
5. During this time, the brine should cloud and ferment. Try it out. If the liquid has acquired a pleasant sour taste, close the jar with a capron lid and refrigerate.
6. In one or two days, the snack will be ready.

Cold

Features Cold salting of tomatoes helps to preserve the structure and benefits of fruits as much as possible. But it will take at least three weeks to wait until the product is ready. Tomatoes, pickled in a pan, soak in the aroma of spices and get rid of specific bitterness.

You will need:

• 5 kg of tomatoes;
• 250 g of sugar;
• 50 ml of vinegar;
• a bunch of greens (dill, parsley, tarragon);
• ten currant leaves;
• ten cherry leaves;
• head of garlic;
• salt (70 g per liter of water).

Cooking

1. Place half the berry leaves and spices on the bottom of the pan.
2. Put the tomatoes in the bowl. If you like whole tomatoes, make a small cross-shaped incision in them. You can also ferment the fruit in halves or slices.
3. Cover the workpiece with the remaining leaves.
4. Dissolve salt and sugar in water. Strain the liquid and add the vinegar.
5. Fill the workpiece with brine and place it under pressure in a cold place. After three weeks, you can start tasting.

Dry

Features The dry method does not imply the use of brine. In the process of ripening, the tomatoes themselves will begin to secrete juice, in which they will be salted. The taste of the product is obtained as natural and very piquant.

You will need:

• 4 kg of tomatoes;
• six cloves of garlic;
• four cherry leaves;
• four sheets of horseradish;
• six sheets of cabbage;
• 60 g of sugar;
• 20 g of salt.

Cooking

1. Wash the tomatoes and remove the stalk. Prick each fruit with a toothpick or fork.
2. Lower the cabbage leaves for five minutes in boiling water so that they soften.
3. Place the tomatoes in a bucket, layering them with spices and berry leaves. Sprinkle food with salt and sugar.
4. Cover the workpiece with cabbage from above.
5. Put the tomatoes under oppression in a cold place for a day.
6. If the fruits have started juice, put them under oppression again and leave for two to three weeks.
7. If there is no juice, you will have to add a brine prepared at the rate of 70 g of salt per liter of water.

In ancient times, people sincerely believed in signs that permeated all spheres of life, including cooking. So, you need to engage in fermentation of vegetables only in a good mood, otherwise the snack will turn out to be bitter. And you can not ripen vegetables in the full moon. Billets made during this period will be too soft and quickly deteriorate. If you want tomatoes fermented for the winter to turn out delicious, follow the recipe and follow folk wisdom.

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