Tomatoes in a cold way under a nylon cover

Salted tomatoes under the lid can be harvested in large quantities, as fragrant pickles not only diversify the diet, but also complement other dishes in winter, when there is a shortage of fresh vegetables on the menu. And the cold method of pickling tomatoes will allow you to preserve all the useful properties of the used products as much as possible.

Secrets of salting a tomato under a nylon cover

Salting tomatoes is very easy to prepare, even novice cooks can handle it using classic recipes. And recommendations for making will help you create high-quality pickles with an original taste:

1. When choosing tomatoes, preference should be given to fruits of the same size and degree of maturity, which differ in density and hardness, since overripe fruits will become sour and negatively affect the taste of the workpiece.
2. Do not mix different varieties of vegetable crops during preservation.
3. The brine can be made cold or boiled, cooled, and then poured over the contents of the jars.
4. Recipes can be modified to taste by substituting one herb for another. But it is not recommended to reduce the amount of salt, as the vegetables will turn sour. And also, sanitary rules cannot be neglected, but all the necessary requirements must be met, and then the result will be delicious salted tomatoes.
5. Prepared jars must be washed with hot water or sterilized.
6. Experienced housewives advise putting a sheet of horseradish on top, which will prevent the tomatoes from getting moldy, or pour a teaspoon of vegetable oil to block air access to the tomatoes.

The collection of recipes is very simple and does not require special material and physical costs; it can also change depending on taste preferences.

Traditional recipe for salted tomatoes under a nylon cover

The speed of cooking such a salted tomato in a cold way under a nylon lid will delight the hostess, and the exquisite taste of vegetables will tempt even a gourmet. For the classic cold pickling of vegetables, you will need:

• 2 kg of tomato fruits;
• 70 g salt;
• 2 L of water;
• set of fragrant herbs.

Recipe:

1. Put fragrant greens on the bottom of a clean jar, which can be a dill umbrella, cherry leaves, celery and other herbs chosen to taste.
2. Arrange small tomatoes on top and sprinkle with salt.
3. Boil water and leave to cool completely, then pour into a jar of vegetables.
4. Close tightly using a clean nylon lid, and send to the cellar or refrigerator.

This treat has a pleasant aroma and fantastic taste. No one can resist salted tomatoes.

Salted tomatoes under a capron lid with horseradish and currant leaves

Salting a tomato in a cold way under a nylon cover with the addition of horseradish leaves and currants will serve as an excellent snack that diversifies the assortment of pickles.

The following ingredients are required for cooking:

• 2 kg of tomatoes;
• 100 g horseradish root;
• 80 g salt;
• 8 tooth. garlic
• 8 currant leaves;
• 1 sheet of horseradish;
• greens, bay leaf, dill optional.

The technology of cooking salted vegetables under a nylon lid:

1. Having selected medium, dense tomatoes, wash them well under running cold water. Wash and dry the horseradish and currant leaves. Peel the garlic and cut into slices. Grind the horseradish root in a meat grinder, washing and cleaning it in advance.
2. Put the vegetables in a jar along with herbs, garlic and chopped horseradish root in a chaotic manner. Salt dissolve in 1,5 liters of cold boiled water. Filter the resulting brine using a gauze cloth, and pour the contents of the jar with it.
3. Put a sheet of horseradish on top and cork using a nylon lid.
4. Place the blank for storage in the refrigerator or send to the cellar.

Such salted tomatoes will be an unusual surprise for relatives, and will pleasantly surprise guests.

Tomatoes drenched in cold brine under a nylon lid

The mere thought of salty delicious tomatoes made according to this recipe makes gourmets salivate. To do this, prepare the following set of products:

• 1,5 kg of tomato fruits;
• 60 g of salt per 1 liter of water;
• 3 branches of celery;
• 2 dry dill shoots;
• 2 pcs. fresh dill with umbrellas;
• 1 garlic;
• cold water.

The cooking process requires the following steps:

1. Prepare the vegetables by removing the remains of the stalks and rinsing under running water.
2. Wash the greens, peel the garlic and cut into plates.
3. Decorate the bottom of the jar with herbs and garlic, then compactly lay the tomatoes. Shake the container after each layer. Fill to the very top, alternating greens and vegetables, bearing in mind that the vegetables shrink and settle. Top with remaining celery, dill and garlic.
4. Prepare a brine from cold water and table salt. After combining these components, stir well and strain.
5. Pour the contents of the jar with cold brine to the brim and cork using a nylon lid. Store the pickled tomatoes in a cool place.

Canned tomatoes under a nylon lid, filled with cold water, retain much more vitamins than vegetables that have been treated with hot liquid.

Another recipe:

Rules for storing salted tomatoes under a nylon lid

Blanks under nylon covers should be stored in a cold place, protected from the rays of the sun. In summer, an ideal place for storage would be a refrigerator, a basement, and in winter, a garage, a balcony. If the temperature is above 15 degrees, then the salted tomatoes will turn sour and become unusable.

Conclusion

Salted tomatoes under the lid must be harvested, armed with time-tested recipes, as well as observing the cooking technology and proper storage. Only then can you get the maximum pleasure from eating the workpiece, enjoying its amazing taste and unforgettable aroma.