Salted tomatoes in jars! This is a full synonym for the phrase "world zakuson." This is a product adored by all at any feast - festive, family, friendly, guest. They, like pickles, look like Winnipuhovsky honey: here they are - but they are not there right away! And the brine in which they bask is a separate morning song after a night's get-togethers: a glass inside instantly heals all those suffering from symptoms of a hangover syndrome.
All right, stop praising. Otherwise, the author of these lines runs the risk of saliva, and without completing the text. Now you will be offered a delicious recipe for salted tomatoes in jars, but not one.
The real ones! Like a barrel!
Prepare cans with a capacity of 1.5 liters. Each should fit a kilo of medium-sized tomatoes with a tight skin, half a sweet pepper, sliced in rings, coarsely chopped dill and horseradish, 3-4 garlic cloves, cut in half, 10-15 balls of black hot pepper and bay leaf. If you have cherry and / or blackcurrant leaves at your disposal, it is also possible. Water and salt (60 g per liter) will go to the brine.
Rinse tomatoes, herbs, garlic. Put dill, horseradish, garlic, black pepper and leaves in clean, dry jars. After them - tomatoes and sweet peppers. Boil the brine and pour hot into the jar (about half a liter will enter). Put each jar in a basin - and on a three-day salting. Cover from above (do not close!) With plastic covers. The fermented brine will increase in volume and pour into a basin.
At the end of salting, remove the foam from the top of the cans, pour the brine into the pan, where it boil for 5 minutes, again removing the foam from it. Separately prepare topping brine. Rinse the tomatoes without cans in running water. Pour with old boiling brine, add new. Roll up, turn over, allow to cool. In winter, open salty tomatoes in jars - and enjoy to the fullest!
Salted with a "broom"The following recipe is designed for the conservation of tomatoes like "cream" - everyone knows them. It is important that inside they are uniformly red, without a white shaft. Three kilos of cream for a sweet soul will fit in two three-liter jars. At the same time, they should be without tails and spoiled specimens.
But first you need to buy a "broom" for pickling in the bazaar "at the grandmothers". Its composition may vary, but the result invariably comes out excellent. The washed "broom" must be cut so that the pieces are no longer than the match, and the chopped mix well for homogeneity of the mixture. She, without stinting, cover the bottom of each can so that it is completely covered (about the same should remain.) A dozen peas of black pepper, three fragrant peas and a couple of bay leaves and clove buds should be sent there.
While the washed tomatoes are waiting in the wings, we prepare a saline solution (per liter of 200-250 g of salt, moreover, stone, large and in no case iodized!). Approximately a jar will require 250-300 g of brine, which is hot poured all the spices. And only after that the tomatoes, together with the unpeeled (!) Cloves of garlic, go to the jar. The remains of the “broom” cut are stacked on top. The can is topped up with ordinary cold water, covered with a
capron lid, gently swayed, turned over to evenly distribute the salt inside.
For three days, banks stand in a warm, bright place (but not in direct sunlight), then at least two weeks in the refrigerator either on the balcony (if it's cold) or in the cellar. After this period, salted tomatoes in banks, prepared in this way, you can begin to try. And admire, of course.
And a week will not passAnd if it’s absolutely unbearable, and there is no urine to wait two weeks with a tail - here you have quick salty tomatoes! Ingredients: tomato fruits (ripe, but not soft), parsley, dill, celery (in a large bunch), 4-5 cloves of garlic and chili pepper cut in half in length. Cherry or
oak leaves are also useful.
Wash and dry tomatoes and greens. Put greens, chili peppers and garlic at the bottom of the jar, then - tomatoes cut in half, on top - a little greens with garlic. Brine: in boiling water (5 l) add 5 tbsp. salt with a slide and twice as much sugar. Pour jars of boiling brine, close the lid. Stand for a day in the room, three days in the refrigerator - and the tomatoes cooked in haste are ready in jars!