When the harvesting season begins, each housewife is looking for ways to preserve as many beneficial properties as possible. There is an opinion that the most correct preparation is fermentation. Previously, they only prepared vegetables for the winter.
In the article, we will consider several ways how to make pickled tomatoes in a pan, their useful properties. Try to find your blank option.
The benefits of pickled tomatoes
To date, it has been scientifically proven that such a workpiece produces many useful properties. When vegetables are fermented, they secrete lactic acid. It breaks down fiber, and due to this, the body digests products better.
Bacteria that form during fermentation become sour-milk. The stomach and intestines work better, as they are saturated with microflora. It is believed that pickled vegetables are much healthier than purchased yogurt. Vitamins are completely preserved, unlike preservation, which must be boiled.
Thanks to pickled vegetables, immunity is strengthened, blood sugar becomes lower, digestion improves. Brine also has many useful properties. With it, there is an opportunity for the body to recover. It is also useful to wipe the skin and face with a brine, as wrinkles are smoothed out, the body is rejuvenated. Of course, after the first time nothing will happen, you need to engage in wiping for at least two weeks to achieve a result.
Cold-made pickled tomatoes recipe
This is a simple, tasty and affordable appetizer. Supermarkets offer a variety of pickled vegetables. However, I want my own, home and useful. Each housewife in her own way makes pickled tomatoes in a pan.
To salt tomatoes cold, prepare the foods:
• medium tomatoes - 1 kg 700 g;
• garlic - 5 cloves;
• horseradish - 1 sheet;
• dill umbrella - 1 pc.;
• cherry and currant leaves - 1 pc.;
• vinegar - 20 ml;
• salt - 45 g;
• sugar - 15 g.
The ingredients are indicated in one three-liter pan. In order to cook pickled tomatoes in a pan, first wash the vegetables thoroughly. Put them on a towel, then wipe them dry. In the place where the stalk is located, you need to make a puncture.
Put horseradish and dill in the pan to the bottom. Now tightly fill the container with tomatoes. The approximate amount of vegetables is written in the recipe: it all depends on size. A three-liter pot may require 1 kg 700 g. However, if the tomatoes are larger in size, they will fit less and vice versa. Fill tightly, but this does not mean that you need to crush the vegetables.
Pour sugar and salt into the pan, pour the tomatoes in cold, purified (filtered) water. A very simple recipe for pickled tomatoes in a pan. You can improvise with spices and choose for yourself what suits you.
Pickled tomatoes with mustard in a pan
This is a cold salted recipe . The ingredients are taken from the calculation for a three-liter pan. For cooking you will need:
• tomatoes - 1 kg 700 g;
• dill - 20-25 g;
• Lavrushka - 3 leaves;
• currant leaf - 2 pcs.;
• cherry leaf - 2 pcs.
For marinade, cook:
• salt - 20 g;
• black pepper (peas) - 5 pcs.;
• sugar - 37 g or 2.5 tbsp. l .;
• dry mustard - 20 g;
• water - 1 l.
For such salting, you need to take slightly ripened tomatoes. Choose non-spoiled vegetables, that is, without dents or cracks.
Place tomatoes tightly in a pan. First you need to put tomatoes on the bottom, then leaves of parsley, currants and cherries. Then spread the tomatoes again.
Now prepare the brine. Boil the water, then put salt, pepper and sugar in it. Boil for 5 minutes, then pour out the mustard and stir in the brine until everything is dissolved. Remove from heat and let the marinade cool.
When the brine has become room temperature, then you can pour them vegetables and put in the refrigerator. It turned out very tasty pickled tomatoes in a pan. These vegetables add a piquant flavor.
Dry pickled tomatoes
This recipe is liked by many housewives. He is fast and uncomplicated. However, the appearance of the tomatoes is unpresentable, so they will not fit the festive table. But pickled tomatoes for the winter in a pan in a dry way are very tasty.
For cooking, you will need the ingredients in a three-liter pan:
• tomatoes - 1 kg 700 g;
• salt - 1 kg;
• horseradish - 2-3 sheets;
• dill - 3 umbrellas;
• cherry leaves - 6 pcs.;
• currant leaves - 6 pcs.
The pickled tomatoes in the pan in a dry way turn out delicious and are great for a snack. Wash the vegetables thoroughly and make small pricks with a toothpick near the stalk.
Put horseradish, dill umbrellas, cherry and currant leaves in the pan at the bottom. Then lay the tomatoes tightly. It is necessary to pour the fruits with salt. Now cover the vegetables with horseradish.
When you have prepared the fruits, place a press for oppression on top. Leave the cooked tomatoes warm for 24 hours. You can then put them in the refrigerator. The pickled tomatoes in the pan are ready to dry. This method allows you to save a lot of useful substances.
Granny's recipe for pickled tomatoes
No matter how you pickle vegetables, there is an opinion that the old harvests are the most delicious and proven. To prepare them, you need to take 10 liters of water, 1 kg of sugar, 400 g of salt, 1 tsp. ground red pepper, currant leaves - about 15 pcs., and vinegar essence. Take about 1 kg 700 g of tomatoes for one three-liter jar. It all depends on their size. Also cook horseradish. It is needed so that the vegetables remain harder.
First, prepare the marinade. Put salt, currant leaves, sugar, red pepper in water, put on a fire to boil. After the brine has cooled to room temperature, pour the vinegar essence into the marinade. You can improvise with spices at your discretion.
In ancient times, vinegar was used very rarely, so vegetables were fermented for much longer. Therefore, we add it for faster cooking. Now take a pot and put horseradish on the bottom. You can add dill, mustard or something else. See to your liking. However, you do not need to put a lot of spices, because busting will ruin your pickles.
Pour the tomatoes with ready-made cold brine and send them to the cold. In this way, pickled tomatoes for the winter in a pan are stored for at least two years. However, only if the vegetables are thoroughly washed.
Sour green tomatoes in a pan
This recipe is original and piquant in taste. Try to cook not only red, but also green tomatoes. They are perfect for the festive table or the second dish.
To make pickled green tomatoes in a pan, cook the foods:
• dill - 100 g;
• sugar - 20 g;
• currant and cherry leaves - 4 leaves each;
• pepper (peas) - 14 pcs.;
• salt - 30 g;
• tomatoes - 1 kg 700 g per three liters.
Prepare a brine: in a liter of water, dissolve sugar with salt, add spices, boil. Then leave to cool. Meanwhile, pour the vegetables with boiled (cold) water for 30 minutes. Then scald them with boiling water and spread them tightly in a pan.
Pre-pierce or cut near the stalk. This is necessary so that they do not burst.
Then pour them with cold marinade. Cover and put in the refrigerator, cellar or balcony. Green pickled tomatoes in a pan are ready. Do not forget to pierce the vegetables, as the presentable appearance of the fruit depends on it.
Tips
Culinary experts recommend choosing only solid tomatoes for pickling. In vegetables, not wateriness is important, but meatiness. Therefore, the cream grade is perfect. Be sure to sort them by size. If they are the same, then leaven evenly.
If you take ripe tomatoes, then after salting you get vegetable porridge, not vegetables. No matter what vegetables you take (green or red), they should be solid. Take multi-colored tomatoes. On the festive table they look great.
You can improvise with spices and seasonings. In addition to garlic or dill, you can try spicy herbs that are combined with tomatoes (savory, tarragon, rosemary, celery). With such varieties of spices you get an original recipe for pickled tomatoes in a pan.