Cold snack that can be enjoyed in winter time (Do not open the same number for ahead of time?).
Today we will share the leno4ki98 recipe, which offers to prepare barrel tomatoes in a plastic bucket or any plastic container, a recipe, like mom.
Board tomatoes on Mama Recipe! Real jam!
You know what a man is missing in a big city, where there is no kind of garden, fresh air and mother jam? And there is not enough delicious and fragrant barrel tomatoes! It turns out for the preparation of barrel tomato, it is not at all necessary to have a barrel! It is enough to stock inspiration and wait 2-3 weeks.
To prepare barrel tomato, you can use any bucket. The amount of ingredients depends on the amount of fluid. On the five-liter bucket of water I needed:
In 5 liters of warm water, dissolve 150 g of salts and 100 g of sugar.
While the brine cools, we at this time laid tomatoes in our improvised barrel. I laid all the tiers (tomatoes, greens, spices, again tomatoes), which can be seen in the photos.
After we poured the brine, you need to give our tomatoes with anything heavy (I have a brick, on top of a plate). We remove our tomatoes in a cool place and 2 weeks enjoy an incredible aroma! Two weeks, not earlier, the barrel tomatoes can be tried. If they seem to you too salty, then leave them quas even for a week, then replace the sample again.
If after some time you noticed on the surface of the bucket mold or muddy water With a touch - everything is in order, remove the spoonfully mold or foam and put tomatoes quas more.
Keep barrel tomatoes in a plastic bucket or other package necessarily in a cool place: in the refrigerator, in the basement or on the street. But make sure that there is no negative temperature, otherwise the texture of elastic tomatoes will change, and taste quality will suffer.
Bon Appetit!
Recipes from the site "Annie notebook"
Simple recipe for salted or urea tomatoes
Cooking time: 2-3 weeks
Salted tomatoes, they are quashen or uroes - a favorite guest on our table. We eat such tomatoes with us faster than fresh. But it is not by chance! The body at the subconscious level, even in a child, chooses what is more useful for him.
The blanks in the form of salt tomatoes without vinegar, our ancestors were harvested in wooden barrels, shifting them with dill, garlic, cherry leaves, currants, strips of shred and spices. In the countryside in the cellars, the uroin apples, tomatoes, barrel cucumbers and salt watermelons with cabbage are still harvested. IN modern conditions in large volumes solid plastic barrels or stainless steel tanks. In the urban apartment, salt tomatoes can be sprayed in a saucepan or in large banks, and keep all autumn on the balcony. Until winter frosts, as a rule, such blanks are sweeping prevail and marinated comes to shift.
In today's recipe, I want to tell you how to cook salted tomatoes at home with a cold way of cooking. By such simple prescription You can pick up red, brown or green tomatoes, the main thing is not to mix them together, because the cooking time will be different. Swashing red-colored tomatoes will spray much earlier than green.
I will reveal you a secret. We can control the picking time of salt tomatoes. Everything is very simple. Salted tomatoes will be prepared quickly, if they make it cuts crosswise and pierce with a wooden wand in several places. If the cans with tomatoes do not want to bring them to the new year, do not make such manipulations with tomatoes, just put them in a jar or pan and fill with a cold brine. The rest is everything in the prescription.
Salted tomatoes with cold way
Plain delicious recipe from Anuti
Ingredients:
Tomatoes are red, brown or green,
Cold boiled water (ideally clean well),
Salt,
Sugar,
Branches of dill with umbrellas,
Cherry leaves,
Currant leaves,
Garlic,
Khrena leaves and roots
How to cook salted or sauerful tomatoes:
The brine for salt tomato is preparing: 2 glasses of salt and 1 cup of sugar are taken on the bucket of cold boiled water. And all! All ingenious just! Prepare greens, leaves and roots. Fresh tomatoes rinse with running water. Here are some tomatoes to choose to salts - to solve you. Red ripe tomatoes will turn out more gentle, when the juice will flow from them. Brown (misappropriate) tomatoes will be slightly elastic. And green salted tomatoes will not lose their shape, but will not have a sweet taste, like red. Each maturity of tomatoes has its advantages and different tastes. It remains to try and choose what you like to taste.
And for me so all delicious! I needed the uroine tomatoes, I needed fast salty tomatoes, so chose small, similar to the variety of ladies finger or dulka, and a woodcoller with a wooden skeleton for kebabs. Salted tomatoes in the banks of the bottom of the prepared container for pickles (I chose a 10 liter glass jar) slightly dill, sheets of cherries, currants and shit.
Clean the plates garlic and the root of Khrena. The uroiny tomatoes are climbing tomatoes in the bank, not forgetting several layers again shift the leaves and garlic. So that tomatoes are tasty and fragrant, dill should be with branches and umbrellas. We put tomatoes in the bank to the very top and fill with a cold salted brine.
I prepared a billet from tomatoes in a jar in the kitchen, and since it is uncomfortable to carry it into a cool place with a liquid, the brine poured on the spot. The camera, of course, forgot in the kitchen, so the photo of tomatoes in the salty brine did not immediately. And then because of his employment and forgot. I remembered only when tasty ureaged tomatoes have already worn. Salted tomatoes final photo Make time! I hope you come in handy my recipe for salted tomatoes with a garlic cold way in the midst of autumn blanks!
Solving Tomato - one of the most common ways to preserve vegetables for the winter, based on the pouring of fruits saline specific concentration. The preservation of tomatoes occurs under the action of lactic acid, which suppresses the development of rotten bacteria. To highlight a sufficient amount during fermentation, it is necessary to follow certain rules. Today I will tell you how to properly prepare salted tomatoes in banks, a bucket, a saucepan, a pack for the winter. True, there are only two places for storage in the apartment: a refrigerator and its freezer compartment. The only difference is that in the refrigerator, the fermentation process lasts 15 days, and in the freezer - 40-50 days and tomatoes in it do not reclaim until spring.
Almost all the mistress tells amazing stories about the salinities of tomatoes by their great-grandmothers. I just don't have them, since my grandmother uringed only 3 barrels of apples of different varieties, nursing tomatoes do not like. For the first time, I took advantage of these recipes when it was in a position, and my husband forbade me even approach boiling water. I chose an ad: "Salted tomatoes are the most delicious recipe" and pumps. Frankly: the husband tried several fruits at the first tasting, and he did not get anymore. I was delighted with taste.
For 3 banks with a capacity of 1 liters, it is necessary:
For salted brine on 1 l:
Tip: iodized salt Using to salting tomato.
Tip: Solit tomatoes can be different ripeness, but necessarily separately, since they require different amounts of salt.
Let's proceed to Salt:
Tip: To prevent mold, after the expiration of 20 days, in the bank pour 10 ml of cold boiled sunflower oil.
We had very spicy tomatoes in liter banks.
It is very convenient to salt the vegetables in the bucket, if you have a big family and still there is a basement, so it is to omit it there. Because in the refrigerator place and so never. I have already adapted so much: we go with the whole family to my grandmother, there quickly salt and immediately remove the container in the basement. And as we need to take and we, and parents, and sister, and even a grandmother (she sobs them through a sieve and puts in a borsch instead of tomato). Enough all.
Ingredients on 5 liters bucket:
Tip: Enameled bucket should be without any damage, so that there are no oxidizing processes.
How to cook:
The snack will be ready to use in 20-30 days.
In the first year of the daughter's appearance, the place in the freezer took the whole mountain of vegetables and fruits for the first dust. And my tomatoes were nowhere to put. I decided to make canned tomatoes - boiling brine. It is necessary to slow down the fermentation process and can be stored at home in the storage room. They are pickled and juicy, but there is no such "wandering" and tart taste. For people who love to close without vinegar, this is the perfect option.
On the 3 liter bank it is necessary:
For brine on 1 l:
Tip: Each fruit is not necessary to pierce the match, so that they do not crack later.
Let's proceed to Salt:
Tip: Fill Do not pour the edge of the neck for 2 cm, so that with fermentation it does not fall into the floor.
Sharp garlic tomatoes are ready. And most importantly - without sterilization.
Prepare is a whole art, and knowledge must be checked all the time in practice. So we, with the help of a small number of grogged grains of mustard with an existing set of spices, we get completely different to the taste of the dish. Inherent Vegetables Pickiness with a thin aroma will make it possible to prepare salty tomatoes in the package, pan, banks, a bucket for the winter in this way.
On 3 capacity with a capacity of 1 liters.
How to do:
The main thing is to hold out 20 long days. And get fragrant green vegetables.
Closer to August, ordinary fresh vegetables and salads do not surprise anyone. You have to resort to heavy artillery: tomato salts in this way. And in the morning - sausages for the grill and a saucepan with tomatoes "under the mouse" and with the company to the river.
Required ingredients:
Tip: The saucepan must be enamelled without scratch.
Cooking:
Even a day, we can get tomatoes, cut into halves, sprinkle with olive oil, and the excellent snack is ready.
For modern owners going up with time, I have an interesting recipe with an ordinary polyethylene package. Tomatoes to get such fragrant, spicy and unusually "sharp". This recipe will be satisfied with absolutely everything.
We will need:
Cooking:
The time spent is 5 minutes, and the next day - a whole pack of low-headed tomato is ready.
Today we deepened in various options Cooking salt tomatoes: in package, saucepan, banks, bucket for the winter. But to bring the line, I propose to see the video in detail.
Salted tomatoes have always been popular in our country. There are many recipes to salting tomatoes for the winter and every year this process is increasingly improved. Such a product is very tasty and useful, since its benefit is not killed by vinegar and boiling.
In addition, salt tomatoes are very beneficial, because they can be used as an independent dish, they are used as tomato paste, as refueling to dishes, and the delicious brine also likes very many.
Canned tomatoes are not so delicious as they are in barrel or bucket. It is explained by the fact that in conservation, vegetables are obtained for one taste, and when salting, tomatoes are characterized by various tastes.
Thanks to the process of fermentation, tomatoes can be used at various stages of their salting. Initially, they are low-voltage, after which their taste begins to gain momentum, getting sharper and shuffle.
A cold way to prepare is considered very popular. But all the owners are the time to manufacture hot brine, and with this method, tomatoes are not worse than the tomatoes.
In addition, vegetables are saline save a large number Useful substances than thermal processing. In addition, you can saline in the bucket you can have a large number of tomatoes, and it takes such a container a bit of space.
You can solicit in the bucket any varieties of tomatoes and any color - brown, red, green. You can even use cherry tomatoes, but the container for them will have to take smaller. Many for salting use the cream variety. Such tomatoes are very popular and contain a large amount of dry matter, so they are ideal for any type of processing - quay, pickles and conservation.
Attention should be paid at such a moment - inside vegetables there should be no white rod, otherwise the soling is obtained not as high quality and tasty. And it is also necessary to remember that the red tomatoes are soft, but green do not lose their hardness Even in the last stages of the mustache, and the taste they will be at all worse than the brown or red.
The main rule is you can not mix All types of tomatoes in one container. If it looks interesting and beautiful when preservation, and the difference in taste will not be almost not felt, then the situation is the opposite.
Brown, red and green tomatoes have different cooking time. At the exit, such a saline is very strange, and the difference in taste is felt too much.
It is quite difficult to catch that facet separating the calving and the salting. The mustol is the storage of products in the saline solution, and the jacket is something mean between the preservation and the solment, carried out by biological acids.
A large number of recipes have signs of both digest and salting, therefore, the difference in the preparation of tomatoes is not in principitive in such ways.
For such a recipe you will need:
Peppers and tomatoes are washed under running water, putting in the direction overripe Or crumpled vegetables. It is not recommended to solit them, but for Adzhika or Ketchup is the perfect product. As a greenery, you can use dill, parsley, celery, cherry leaves, bay leaf, horseradish, currant leaves.
Greens, except for the leaves, cut very finely and lay on the bottom of the bucket, completely closed it. Add laurel leaves, black and fragrant pepper skills. Cut into pieces of chili pepper.
Start preparing pickles. On a bucket, a volume of 10 liters, about 5 liters of brine will be required. The required amount of salt is dissolved in water and poured it into a bucket. The wooden circle is laid on top, sets the nap and cover with a napkin.
Tomatoes should stand for several days at room temperature so that the fermentation process originates, after which the bucket is removed in the cold place.
For this recipe take:
To prepare brines, take two glasses of salt on 10 liters of water, a glass of mustard powder, sugar and 12 tablets aspirin. Cherry and currant leaves are put in boiling water, and after 10 minutes they should be removed. Salt, sugar are added to the liquid, and as soon as the water cools, mustard powder is poured into it.
Clean the roots of the shred and cut into cubes. Pepper, greenery and cloves of garlic are placed on the bottom of the bucket. Then put tomatoes, and to pick up a savory taste, on top of them sprinkle with pieces of shit and garlic.
Pour the tomatoes with cooled brine, close the bucket with a lid and send to a cool place. So that they do not pop up on the lid menu should be installed. Two weeks you can already take a sample. Thanks to this recipe, tomatoes are extremely tasty.
Many will seem strange, but salted tomatoes are considered a very useful product. Invaluable their benefits to remove the hangover. They help with other diseases. The lycope contained in them reduces the likelihood of the development of cervical cancer, prostate and pancreas.
Salted tomatoes contain such useful substances such as phosphorus, potassium, sodium, iodine, magnesium, boron, calcium, copper, iron, manganese and zinc. When salting, all useful elements are preserved as in fresh tomatoes. Vegetable Quartzetin it is a natural antibiotic.
So that saline tomatoes do not lose their favor, do not use any marinades when singing, and only natural products: Herbs, Spices, Sea Salt, mustard, bitter pepper.
So, to sleep green, red or brown tomatoes in the bucket, you need adhere to certain recommendations. There are a lot of recipes, thanks to which wonderful tomatoes are obtained, with pleasure consumable in winter and adults, and children.
Many hostesses face the need to save tomatoes before winter. This will help the recipes of a cold salting. This method does not require special culinary skills. The taste of tomatoes is obtained in saturated and spicy, as in the caring inside the wooden barrel.
When a large stock of fruits appears on the garden, the need arises to save them until winter. An excellent option for the billet is peeling. Cold way Canning is able to keep inside the maximum of useful substances. In this case, the conservation located in the bank reminds the taste of the barrel. When complying with the rules of this process, you will get a salvation as in ancient times.
Soldering tomatoes for winter with a cold way implies thorough preparation of vessels where vegetables will be placed. In this process, a glass container is used. IN
Most cases choose large volumes. To prepare, they must be thoroughly washed, using a solution of soda, wash it off. Then, it is necessary to give the tanks with boiling water and hold some time over the ferry to destroy bacteria. Another way to sterilize is to warm out in the oven. In the prepared vessels, immediately place the fruits, roll under the metal covers or close the bypass.The harvesting of salt tomatoes is a snack recipe that our ancestors used. In ancient times, they were placed in large wooden tubs or barrels, which height could reach the baby's chest. Poured vegetables with cold brine with a large salt content and spices. Ingredients helped save beneficial features Plants for the winter. Barrel tomatoes were very tasty, spicy.
However, today to plant them inside the barrel is difficult in a cold way. Therefore, many mistresses are trying to achieve the desired taste using glass jars. To get high-quality saline vegetables, you need to strictly follow the recipe and technology. It is important to make a brine correctly and choose a suitable variety of fruits. Sling technology requires compliance with stages:
Solving tomatoes in banks for the winter requires the correct selection of the variety of fruits. Among them, you can choose the following:
Solving tomatoes with a cold way requires the manufacture of brine. It is made from sugar and salt. You can add spices: laurel leaves, currant and cherry vegetation, pepper or mustard. The components depend on the recipe you chose. The easiest way to obtain the fill involves dissolving in 1 liter of water of the salt of salt. The solution needs to boil, and then cool. Tomatoes laid in containers are poured with cold brine.
To the question of how to solicate tomatoes, popular prescription recipes can be answered with a cold way. Any gourmet will pick up for himself suitable for taste and aroma a snack. It is important to strictly follow the recipe and withstand the workpiece a certain amount of time. Sickles made independently help diversify the winter menu and save the beneficial properties of fruits.
Soldering tomatoes for winter rapidly cold way ancient recipe Ensures the use of the following components:
Poromas salted in this way can crack, but it turns out delicious and helpful. For manufacture, you will need components:
To make a salting tomato on the winter with a cold way, take the ingredients on the trilite-level jar:
