Any table, both festive and casual, will be scarce and fresh without a variety of homemade vegetable snacks. Especially loved by all are sharp barrel pickles, among which far from last place pickled tomatoes. There are many ways to prepare them, including without the use of vinegar. If it is not possible to bookmark products in large containers, make salted tomatoes in a saucepan. The main difference is in reducing the proportions of the products taken. The proposed salted tomato recipe in the pan, in principle, is no different from any one taken for barrels or tubs. Appetizer is vigorous and spicy.
Pickled tomatoes in a pan : cold pickling with mustard
Ingredients for a 3.5 L pot:
- 1 liter of boiled cold water;
- 60 g of coarse salt;
- 7-10 grains of black peppercorns;
- 1-2 pcs. bitter fresh peppers;
- 6-7 medium bay leaves;
- 1-2 umbrellas of fresh or dried dill;
- 3-4 pcs. fresh cloves of garlic;
- a piece of root of acute horseradish 10-12 cm long;
- 20 g of dry mustard powder.
Cooking
Wash all products under running cold water. Place spices on the bottom of the pan. Dill, horseradish root, chives and hot pepper should be chopped coarsely. Pickled tomatoes in a saucepan are pickled in layers. Before laying large fruits can be cut into slices or plates. Due to this, the cooking time will be significantly reduced. You need to take brown or greenish fruits. It is advisable that in one tab, tomatoes of the same degree of maturity are used. Completely red fruits are not cut because of their saturation with juice, which when flowing out of pieces will help to turn the dish into a soft mass. When laying tomatoes in a pan, they can be tamped a little, evenly sprinkling with seasonings. Then, in the cooled boiled water, dissolve the salt and fill in all the products with the resulting liquid. On top of the tomato, be sure to place a thin cloth or gauze folded in several (4-6) layers, which sprinkle with 1 full tbsp. l dry mustard. This is to ensure that the workpiece is not covered with mold. Close the container with a lid and place in a cool place. If necessary, wash the fabric overlay with cold water. Salted tomatoes in a pan will be ready in about 1.5-2 weeks. 5–6 days are enough for pickling fruits cut into pieces.
How to cook hot salted tomatoes in a pan? Useful Tips
Such an appetizer can be tasted in 2 days. When pickling a tomato in this way, many housewives often add many different vegetables: carrots, onions, sweet bell peppers. As a result, the total mass looks like a bright salad. The brine is made a little more concentrated and in its composition almost always contains vegetable oil and a little vinegar. All vegetables are stacked in a pan in layers, sprinkled with plenty of seasonings, and then hot marinade is poured on top. After 3-5 hours of infusion (you can and a little longer), the container is placed in the refrigerator. Tomatoes have a slightly salted taste and wonderful aroma!