Lightly salted tomatoes are the second most popular summer harvest after lightly salted cucumbers. And how to cook them, you will find out today in this article.
Recipe content:
- Subtleties and nuances of cooking lightly salted tomatoes
- Ingredients
- Step by step cooking
- Video recipe
The tomato is a summer, sunny and sparkling vegetable. It has a real taste of the sun in the summer season. Naturally, tomatoes are a great addition and fresh, but pickled tomatoes also have their own considerable audience of fans. But before proceeding with the recipe for cooking, let's look at all the intricacies of the salting process.
Subtleties and nuances of cooking lightly salted tomatoes
- To make the tomatoes salted better and faster, it is advisable to chop them in several places and at the stalk before salting with a wooden stick, or make cuts crosswise.
- Sometimes, to achieve the best effect, tomatoes are salted by cutting them in half.
- Do not be afraid to use a lot of salt, because thanks to the skin, tomatoes will take as much salt as necessary.
- Lightly salted tomatoes are stored in the refrigerator or cellar at a temperature of 1-6 ° C.
- To prevent the tomatoes from becoming moldy and sour, it is necessary to pour mustard powder diluted with vodka into the brine. Alternatively, you can also put a rag dipped in vodka and mustard on top of the tomato.
- You can salt any tomatoes: red, brown, green. However, it is not worth mixing different varieties at the same time, since the cooking time of tomatoes is different.
- In order for tomatoes to be stored until the New Year, they must be salted in plastic barrels, stainless steel containers or large jars. Keep tomatoes in a cool place: in the fall in the refrigerator or cellar, in the winter on the balcony.
- To prevent the skin of the tomato from cracking and bursting, do not pour boiling water over them.
- Calorie content per 100 g - 13 kcal.
- Servings - 1 kg
- Cooking time - 10 minutes for preparation, 2 days for salting
Ingredients:
- Tomatoes - 1 kg
- Dill - bunch
- Dill umbrellas - 8 pcs.
- Currant leaves - 8 pcs.
- Garlic - 8 pcs.
- Bay leaf - 8 pcs.
- Allspice peas - 8 pcs.
- Black peppercorns - 8 pcs.
- Hot red pepper - a pinch
- Salt - 2 tablespoons
Cooking lightly salted tomatoes
1. Heat the water, add salt and stir well. Leave the brine to infuse and cool a little, since you cannot pour boiling water over the tomatoes, otherwise their skin will crack.
2. Put washed dill, dill umbrellas, currant leaves, bay leaf, allspice and black peppercorns and peeled garlic on the bottom of the jar.
3. Wash the tomatoes and place them tightly in a jar. However, do not squeeze them too much so that they do not burst.
4. On top of the tomatoes, put again the same spices as on the bottom of the jar (dill, dill umbrellas, currant leaves, bay leaves, allspice and black peppercorns, garlic). Sprinkle a little hot red pepper on top as well. Pour the brine over the tomatoes, close the jar with a lid and send it to the refrigerator for storage. After two days, tomatoes can be consumed.
See also a video recipe on how to cook lightly salted tomatoes.
