Despite the fact that society continues to move forward, and the world of technology and new technologies is constantly improving, the traditions of home conservation have not yet outlived themselves. Of course, you can buy ready-made products in the store, but your own cooked ones seem especially delicious. The cold way of salting tomatoes is the old, good recipes for harvesting this vegetable. Many people think that only large quantities of tomatoes in barrels are salted in this way. But you can use simple glass jars.
Salt green tomatoes
Vegetables prepared in this way are spicy and spicy. Especially they will appeal to those who remember the taste of pickles from barrels. Cold salting of green tomatoes requires the preparation of products such as fresh green dill, parsley, basil, pepper, garlic and horseradish. We put green tomatoes in a jar, and between them we place spices and herbs. We fill everything with cold brine. To prepare it, you will need salt and sugar. Depending on the required amount of brine, take one large spoon of these ingredients per liter of water. Then fill the jars with this mixture and roll up the lids. We keep the tomatoes warm for about 2 days. When the brine becomes cloudy, put them in a cooler place. The cold method of pickling tomatoes requires more time than the hot one. Usually this dish can be tasted only after 30-40 days.
Like from a barrel
Cold salted tomato recipes do not require special ingredients. Everything is just the most traditional that every housewife has. To begin, we select the fruits. They should be medium in size and not overripe. For this recipe you will also need horseradish root, currant leaves, hot pepper, garlic, dill and salt. We carefully wash the tomatoes, cut the greens, and the horseradish root three on a grater. Peel and cut the garlic and pepper into pieces (of any size). The number of spices and spices can be adjusted at your discretion. Love a more piquant and spicy taste - put more. Pre-wash and sterilize the banks. Now we put a few spices on the bottom of each of them, pepper and garlic, grated horseradish, and then lay the tomatoes. These layers can be alternated.
Cooking brine. For one liter of water, put 1 tablespoon of salt. The brine should be boiled and then cooled. After that we pour it into banks. We leave the tomatoes in the room for two days without rolling the lids. If necessary, add brine during fermentation. Then we close the jars with lids and put them in a cold place. The cold method of salting tomatoes requires 30 days of salting out for their complete readiness.
Quick and tasty
This recipe is very quick. Take medium, dense tomatoes and cut the stem out of them, making a small indentation. Peel the garlic and chop it finely. A little garlic is combined with salt. You will also need any greens (at least two species). It also needs to be chopped finely and mixed with garlic. Now put garlic and salt in the deepening of each tomato. In a container for salting, put a layer of greens with garlic and salt. We put tomatoes on this "pillow". So repeat layer by layer. We put oppression on top and leave it in the room. This is a quick way to pickle tomatoes quickly - only 12 hours.