Salted Tomatoes
Cooking time: 1 h 30 minutes
Difficulty: Simple recipe
Recipe yield: 3 l
Salted tomatoes – a tomatoes preservation recipe for the winter, people's tastes are different – someone loves pickled tomatoes, and someone salted. Unlike pickled tomatoes, which can be capped on the same day, salted tomatoes need to ferment for a few days before they can be capped. You can safely store salted tomatoes in the pantry, they do not have to be taken out in the cold. Tomatoes can not only be salted or pickled, but also freeze.
Salted tomatoes ingredients
- Tomatoes 2-2.5 kg
- Garlic 1-2 cloves
- Horseradish leaves 1-2 pcs
- Cherry leaves 3-4 pcs
- Hot pepper 1-2 pcs
- Tarragon 1-2 twigs
- Dill 1 twig
- Bay leaf 1-2 pcs
- Black pepper 0.5 tsp
- For brine
- Water 1 l
- Salt 70-80 g
Salted tomatoes recipe
To cook a salted tomatoes recipe, horseradish leaves, cherri leaves, tarragon, dry dill, hot peppers and bay leaves, wash and dry well. Peel the garlic. If you do not have all the spices, this is not scary, without tarragon, horseradish and cherry leaves, tomatoes will also turn out to be very tasty.
Select the ripe, dense, thick-skinned tomatoes and wash well. Put prepared spices in a sterilized jar, then put the tomatoes tightly. Prepare the brine in a separate container and pour over the tomatoes.
Put jars of tomatoes in a tray, cover, not tightly with lids and set aside for 3-4 days for fermentation. The brine can leak out during fermentation, so a drip tray is desirable. When salted tomatoes are fermented, pour the brine into a saucepan, boil, pour over the tomatoes and seal.
