Salted, pickled, pickled vegetables are an integral part of the winter feast. Pickled tomatoes can be a great snack or addition to any side dish or meat dish. There are several ways to prepare such a dish.
Classic recipe
To prepare pickled tomatoes according to this recipe, you will need:
- tomatoes - 5 kg;
- garlic - 5 cloves;
- salt - 5 tablespoons;
- dry mustard - 3 tablespoons;
- hot pepper - 1 pc.;
- horseradish root - to taste;
- dill greens - to taste;
- cherry and black currant leaves - to taste;
- horseradish leaves - to taste.
The so-called "broom" for pickling (a set of herbs) can be shaped to your liking.
First you need to pick up small, strong tomatoes without cracks, dimples, etc. Ideal if they are equally ripe. Rinse and dry all tomatoes thoroughly.
Peel the garlic and cut into slices. Rinse greens and chop arbitrarily. Cut hot peppers into small pieces. For fermentation, you can use a large basin or bucket. Greens, peppers, garlic and horseradish root are placed on the bottom of the dish, tomatoes are neatly placed on top.
Dissolve the salt in a large amount of water and pour the brine over the tomatoes, add the mustard powder. You can put a plate on top as a light load, cover everything with a towel and leave it for a week to lightly ferment the brine. Then the tomatoes need to be refrigerated for 2-3 weeks for fermentation. You get spicy tomatoes with a slight mustard aroma.
Pickled tomatoes with filling
You can cook very beautiful, original pickled tomatoes. To do this, you will need:
- tomatoes - 5 kg;
- cabbage - 1 head of cabbage;
- carrots - 2-3 pcs.;
- parsley to taste;
- garlic - 5 cloves;
- bay leaf - to taste;
- pepper - to taste;
- "umbrellas" of dill - to taste;
- water - 1.5 l;
- salt - 100 ml;
- sugar - 150 ml.
Please note: the amount of sugar or salt is indicated in ml, you need to carefully measure the ingredients with a special measuring glass.
First, the tomatoes must be thoroughly rinsed and dried. Cut with a sharp knife not to the end to get a "cap". Then rinse the cabbage and carrots, chop finely. Rinse the parsley and chop finely, add the peeled and chopped garlic. Mix everything thoroughly. The resulting mixture must be stuffed with tomatoes, pressing on the pulp so that the juice and tomato seeds flow into the future container for fermentation.
At the bottom of the container should be laid bay leaf, pepper and dill umbrellas. Place tomatoes on top and pour everything with brine prepared at the rate of 100 ml of salt and 150 ml of sugar per 1.5 liters of cold water. From above, the tomatoes need to be pressed down with a small weight.
After a day or two, you need to put the tomatoes in the refrigerator, and after five days you can serve them to the table. The longer the tomatoes are fermented, the more pungent and spicy they will be.
