Harvest vegetables in the winter - this is our traditional, national, inherited from the thrifty and squirrels ancestors. Although modern supermarkets offer a widest assortment of various pickled, salted and dried vegetables, though sometimes want to cook something special - homemade, natural, now. It just so happened that it was salty, not pickled tomatoes, cucumbers and cabbage are traditional for our national cuisine.
Incidentally, this is a huge plus - because the cold-preserved tomatoes and cucumbers retain a lot more nutrients than those that were heated.
And sauerkraut and a fortiori becomes storehouse of vitamins and minerals.
However, we are not going to learn how to harvest cabbage with cucumbers, tomatoes and all the favorite. Tomatoes, pickled cold way - it is an opportunity not only to keep the winter gifts of summer, but also get a vigorous, tasty snacks, which under the potatoes and a glass of, and in the feast, and in the world. So we learn!
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A simple recipe for cold pickling tomatoes
Cold saline tomatoes can be in wooden tubs and enameled bucket or pan in a conventional glass jar. Based on a three-liter jar, we need the following ingredients:
ripe tomatoes - as will fit in a jar;
vinegar 9% - 1 tablespoon;
coarse salt - 3 tbsp. L .;
sugar - 1 tbsp. L .;
garlic - 1 head;
List horseradish;
stalk of fennel with umbrella -1 pc .;
Cherry leaf - 2-3 pcs .;
currant leaf - 1-2 pieces.
Preparation:
To pickle tomatoes in the banks, the fruit should be thoroughly washed, and then chop the stalk near. Banks also need to thoroughly wash and dry. At the bottom of the banks put the washed horseradish leaf, stem and umbrella dill, and then fill the jar tomato, trying to pack fruit tightly, but do not crush and do not push them. In the process of filling the jars do not forget to shift the tomatoes currant and cherry leaves and add the peeled garlic cloves.
Now pour in the jar salt and sugar and pour it all bottled cold (boiled or filtered) water and add the vinegar. All! Clog the jar with plastic lid usual tomatoes and put them in the refrigerator.
If you suddenly found the house wooden tub, try to pickle tomatoes in it. By the way, replace the vintage kitchen accessories can be ordinary enameled bucket. Thus, the ingredients need the same as the method for pickling a cold banks. Only salt take based 500-700 g per 10 liters of water and sugar, respectively, 3 times smaller. And vinegar in this case we do not use!
At the bottom of the tub Go buckets laid horseradish and dill leaves, then fill the container tomatoes, shifting their currant and cherry leaves and garlic cloves. Fill the tomatoes with brine, put a wooden club from the top (the dish, cover a smaller diameter than the diameter of the tub) and set up on his yoke. We reserve the tomatoes for a few days at room temperature, and after the start of fermentation to remove the cold cellar or in a refrigerator.
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Salted tomatoes with mustard
Another method for pickling a cold tomatoes.
Ingredients:
tomatoes - 1 kg;
dill - 30 g;
Cherry leaf - leaf 2;
currant leaf - leaf 2;
bay leaf - 3 leaf.
Brine:
water - 1 liter;
dry mustard - 15 g;
sugar - 2, 5, Art. L .;
black pepper - 6 pcs .;
salt - 1, 5, Art. l.
Preparation:
For salting in this way, we need a windbreak tomatoes, then there are those who very nearly dospeli. The fruit must be of roughly equal size, without cracks, dents and propped places. So, my tomatoes, were dried and placed in a clean, dry jars, shifting dill tomatoes, lavrushki leaves, currants and cherries. The brine is prepared separately, boil water with salt, sugar and black pepper. The hot brine dissolve dry mustard and leave it to cool down completely. Cold brine, pour the tomatoes, sealed cans kapron lids and leave for a couple of days in a cool place.
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The old recipe for pickling tomatoes
No matter how interesting new recipes, but any old way of preparation of a dish is always a concern: how our ancestors treated materials at hand and the natural products? Here is an example of ancient recipe for pickling tomatoes cold way.
Ingredients:
water - 10 liters;
sugar - 4 tablespoons .;
large salt - 2 tbsp .;
chili powder - 1 ch. l .;
blackcurrant leaves - a handful;
vinegar essence - 2 tbsp. l.
Preparation:
First, prepare the brine. To do this, mix water with salt, sugar, currant leaves and red pepper, and give the brine to boil. Boil it for about 10 minutes, then remove from heat and leave to cool. When the brine is cool, add the vinegar essence in it. Of course, our ancestors did without vinegar, but its use significantly accelerates the process of salting, and tomatoes are stored for a long time and without problems.
Now take a clean jars, laid on the bottom leaves of horseradish, fennel seeds, grain mustard or any other spices to your liking. However, keep in mind that too many spices can ruin the taste of the finished product. So try to do without the frills. Fill the tomatoes with cold brine, cover with metal lids and put them in the cold. All! Canned tomatoes in this manner can be stored for 2-3 years.
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Pickled green tomatoes
If you have at least once tried to drum green tomatoes, this recipe is sure to attract your attention. After all, the winter can be harvested not only red, but green tomatoes. For salting per kg of green tomatoes and pickle l need the following ingredients:
fennel seeds - 50 g;
blackcurrant leaves - 1-2 leaf;
Cherry leaf - 4-5 leaves;
sugar - 1 tbsp. L .;
large salt - 2 tbsp. L .;
pepper - 12-15 pieces.
Preparation:
The brine is prepared in advance by dissolving sugar in water and salt and add pepper, spicy leaves and seeds. While getting ready and getting cold brine soaked green tomatoes, the bay of cold boiled water. Then, tomatoes incision at the base of the stem and put them in a net pre-scalded with boiling water and three-liter jars. Fill the tomatoes growing cold brine, cover jars kapron lids and leave at room temperature for 4-6 days. After that, remove the jars in a cellar or in a refrigerator.
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Salted tomatoes dry Cold
To salt the tomatoes for the winter can be cold and dry manner. Its only drawback - ready wrinkled fruit. Of course, the view from these tomatoes are not very presentable ... But the taste! Taste of real cask tomatoes, vigorous, sharp little, invigorating. Yes and conservation takes place in a natural way. In short, try this method of salting is also worth!
Ingredients:
tomatoes;
salt;
horseradish leaves;
dill;
cherry leaf;
currant leaf.
Preparation:
Salting the tomatoes cool dry method is very fast and easy! For this prick clean fruit at the stem and tightly placed in a large container (a bucket for example), interspersing them with coarse salt. At the bottom of the container is required to put horseradish leaves, stems and umbrellas dill and cherry and currant leaf. The salt is taken from the calculation: packet salt 2 kg of tomatoes.
After that tomatoes served with horseradish leaves, and on top lay a wooden club and oppression. First, warm tomatoes left in about a day, and then take out the cold (but not cold!). Pickled tomatoes this way retain almost all vitamins and minerals. They are obtained not only very tasty but also very useful.
So harvested tomatoes cold way. This will save you time and effort and get excellent mineral and vitamin supplement to the winter diet.
The main thing - cook with pleasure and consider all suggestions. Enjoy your appetite and success in the culinary field!
