Both red ripe tomatoes and green ones are suitable for pickling, but put only tomatoes of the same ripeness in one pickling. In rural conditions, vegetables are salted in wooden barrels or tubs, but most of the townspeople do not have this opportunity. Therefore, take a wide enamel pot and salt the tomatoes in it.
It is necessary
-
- green or red tomatoes;
- water;
- salt;
- black currant and cherry leaves;
- tarragon;
- dill;
- enameled saucepan;
- cargo.
Instructions
Step 1
Place a large pot of water and a kettle on the fire. Boil them. Put the saucepan to cool in a cool place.
Step 2
Select tomatoes of the same ripeness. Wash them and sort them out. Do not regret, remove the tomatoes if their barrel is slightly spoiled or dented, such vegetables can ruin all the salinity for you.
Step 3
Wash the enamel pot thoroughly. Scald it with boiling water.
Step 4
Put black currant leaves, green dill twigs, tarragon, cherry leaves in a colander. Pour boiling water over them from a kettle. Swirl to rinse well and drain. Cool them down.
Step 5
Place the first tomato layer on the bottom.
Step 6
Transfer a row of tomatoes with currant and cherry leaves, add dill and tarragon. Place the second tomato row on top of the greens. When sandwiching vegetables with herbs, fill the entire pot. Shake the container occasionally to help the tomatoes settle down. Leave some free space up to the top to prevent the brine from spilling out.
Step 7
Prepare the brine. Dissolve the salt in cooled boiled water in a saucepan. Use coarse salt to avoid any additives. Take 250-300 g of salt for five liters of water. Stir with a spoon to the bottom to completely dissolve the salt in the liquid.
Step 8
Pour the brine over the tomatoes so that the top row of vegetables is completely submerged in the liquid. Place a large flat plate on top and place a light weight on top of it. It can be a small scalded stone or a 0.5 liter jar of water.
Step 9
Place a saucepan with pickles in a cool place. This can be a loggia or a place near the balcony door. The tomatoes will be salted in 40 to 50 days.
