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Salted tomatoes are always welcome. This spicy, tasty and savory appetizer is always in handy both on the everyday table and at a festive feast.
Salted tomatoes are not only tasty, but also a healthy product, since tomatoes, unlike most products, have the property of preserving useful substances during conservation.
Salted tomatoes contain the natural antioxidant lycopene, which controls the functioning of the cardiovascular system and the pancreas and prostate gland. Tomatoes contain iodine, phosphorus, potassium, iron, copper and zinc.
Both red and green tomatoes are suitable for salting. If you are going to pickle tomatoes, you need to select fruits of approximately the same size and ripeness.
Tainted or overripe tomatoes are best set aside.
Salted Tomatoes
Ingredients:
- Tomatoes – 10 kg.
- Dill – 200 gr.
- Horseradish root – 50 gr.
- Black currant leaves – 100 gr.
- Horseradish leaves – 100 gr.
- Garlic – 30 gr.
- Salt – 500 gr.
- Black pepper – 30 gr.
- Water – 10 l.
Wash tomatoes, dill and other herbs thoroughly. Cut the horseradish root into small pieces. Put half of the herbs and horseradish at the bottom of the cans.
Arrange the tomatoes in the jars. Tomatoes need to be stacked tightly, in this case they will not wrinkle and retain their original appearance.
Put the remaining herbs and spices on top of the tomato.
Prepare a cold brine from 10 liters of water and 500 grams of salt, pour it into jars so that it completely covers the tomatoes and spices.
Cover the jars with lids and leave for 2-3 days at room temperature. Then they can be stored in a cool, dark place.
Salted cherry tomatoes
Ingredients:
- Cherry tomatoes – 2 kg.
- Bay leaf – 2 pcs.
- Celery greens – 1 bunch
- Dill – 1 bunch
- Water – 1,5 l.
- Salt – 100 gr.
- Garlic – 1 Head
- Black pepper – 10 peas
Peel the garlic and cut it lengthwise into several pieces. Dip the garlic in water, add salt and pepper, bring to a boil, remove from heat and cool to room temperature.
Wash tomatoes and herbs. Put the dill, celery and bay leaf on the bottom of the salting dish. Then we spread the tomatoes and greens again on top. Fill with brine so that it completely covers the vegetables and herbs. If the dishes allow, it is better to put the load on the tomatoes.
Leave the tomatoes at room temperature for 7 days. Then put it in the refrigerator.
Pickled tomatoes with horseradish
Ingredients:
- Tomatoes – 10 kg.
- Water – 10 l.
- Horseradish root – 3-4 pcs.
- Black currant leaves – 10-15 pcs.
- Dill – a few twigs
- Black pepper – 10-15 peas
- Salt – 500-700 gr.
- Garlic – 3 heads
Wash and dry the tomatoes. Peel and disassemble the garlic into heads. Horseradish, peel and cut into small pieces. Wash the greens and let the water drain.
Sterilize jars for pickling, put black peas, garlic and currant leaves with dill, as well as horseradish on the bottom. Put the tomatoes tightly in jars, put garlic, herbs and horseradish on top. Boil 10 liters of water and salt. Cool slightly and pour over the tomatoes so that the brine completely covers them along with the herbs.
Cover the tomatoes with lids, leave at room temperature for a couple of days, then transfer to a cool place for storage.
Stuffed Pickled Tomatoes
Ingredients:
- Tomatoes – 8 pieces.
- Garlic – 1 Head
- Hot pepper – 1 pc.
- Celery greens – 1 bunch
- Water – 1,5 l.
- Salt – 4 tbsp l.
- Bay leaf – 4 pcs.
- Peppercorns – 10 pcs.
For this recipe, it is best to choose slightly unripe tomatoes. Wash them and cut them in half, but not completely. Chop celery finely. Peel the garlic, disassemble into cloves and pass through a garlic press. Mix garlic with celery. Cut hot pepper into 8 pieces. Put a slice of hot pepper and a filling of celery and pepper into each tomato.
Place the tomatoes in a pickling bowl, cut side down. Bring water with salt, bay leaves and allspice peas to a boil and simmer for 5 minutes. Then cool to room temperature. Pour the tomatoes with brine, put a load on them and leave for 3 days at room temperature. After that, put it in the refrigerator for storage.
Salted tomatoes with squash
Ingredients:
- Tomatoes – 2 kg.
- Squash – 1 kg.
- Bay leaf – 4 pcs.
- Celery greens – 1 bunch
- Kinza – 1 bunch
- Garlic – 5 cloves
- Black peppercorns – 10 pcs.
- Salt – 100 gr.
- Water – 1 l.
Wash all vegetables and herbs thoroughly. Cut the squash into medium-sized pieces. Finely chop the celery. Bring water to a boil with salt and pepper.
Sterilize the jars, put garlic, celery and bay leaf on the bottom. Arrange tomatoes and squash tightly.
Pour with brine, cover the jar with a load and leave at room temperature for a week. After that, put the jar in a cool storage area.
Salted tomatoes with carrots
Ingredients:
- Tomatoes – 10 kg.
- Carrots – 1 kg.
- Hot pepper – 4 pc.
- Garlic – 3 heads
- Bay leaf – 5 pcs.
- Dill – 1 bunch
- Water – 10 l.
- Salt – 500 gr.
Peel and coarsely grate carrots or chop coarsely. Wash tomatoes and herbs. Put the tomatoes in a container for pickling, shifting them with herbs, garlic and carrots. Prepare the brine by boiling water and salt.
Pour brine over the tomatoes and leave at room temperature for 10-12 days. Place in a cool place for further storage.
Bon appetit!
There are many recipes for pickling tomatoes, the most interesting of which you will find on our website.