The end of summer is the harvest season and the time for canning. Want to stock up on tomatoes for the winter? Salt them. To enjoy the fresh taste of a tomato when there is snow outside the window, you can use an easy, simple and unique recipe. A jar of such salted tomatoes can even be presented to someone as an original gift.
Salted tomatoes: recipe one
Tomato preparation
Wash the tomatoes and remove the stalks. Using a skewer, pierce each tomato 1 or 2 times. Then the tomatoes will absorb the brine better. Tomatoes can also be peeled, but they can lick off, and peeling a tomato is a thankless job.
Place the tomatoes in a sterile container. Glass jars can be boiled or washed in the dishwasher without detergent. Put fresh dill on top.
You can also add onion sets, peppers, and whatever you like.
Brine preparation
Combine the following ingredients in a small saucepan:
- 1.5 cups apple cider vinegar
- 1.5 cups of filtered water
- 2 tablespoons of salt
- 2 tablespoons of sugar
- 4-8 garlic cloves, cut into circles
- A pinch of coriander
- 4-6 grains of black pepper.
The portion size can be changed according to your preference.
Put the mixture on fire, bring to a boil, cook for 3-5 minutes. Remove from heat. Let cool to room temperature.
Pour the brine over the tomatoes in the jars. This brine is enough for about 1.5-2 liters, depending on the amount of tomatoes in the jars.
Cover the jars with sterile lids and screw them tight. Put them in the refrigerator and leave them unopened for at least 24 hours. Then the tomatoes will have time to marinate well. Salting will stand in the refrigerator for several months. Wonderful tomato taste will delight you all winter.
These tomatoes can be used to decorate a cheese plate, salad, you can also add them cut into hamburgers and hot dogs, put in a martini glass or in a Bloody Mary cocktail.
Want another easy recipe? You are welcome.
Second recipe
You will need a 1.5 liter jar with a lid for pickling, or several small jars with lids.
Ingredients for brine
- 250 ml malt vinegar
- 250 ml red wine vinegar,
- 5 tablespoons of powdered sugar
- 3 tablespoons of sea salt.
Canning ingredients
- 20 cherry tomatoes or assorted small tomatoes,
- 4 cloves of garlic
- 2 sprigs of rosemary,
- 1 bay leaf
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns.
How to cook pickles
To prepare the brine, combine all the ingredients, bring to a boil and leave on low heat.
Sterilize the jar and lid in a saucepan of boiling water for 10 minutes. Use tongs to remove the jar from the water bath and pour out the water.
Put the tomatoes, spices and herbs into the jar quickly. Pour the brine into the jar, filling it all the way to the top. There should be as little air as possible in the jar.
This brine can be stored for 1 year. Once opened, refrigerate and do not store for more than two weeks.
