Pickled tomatoes for the winter - 3 cooking recipes

Choose excellent proven recipes for pickled tomatoes on the resource bestrecipes24.com. Try to saturate the taste of tomatoes with a variety of spicy herbs, sweet peppers, different proportions of salt and sugar, horseradish and garlic. You can ferment tomatoes all year round!

With this type of pickling, tomatoes from summer ground varieties taste best, but greenhouse varieties are not inferior in taste. Tomatoes of any degree of ripeness, except overripe ones, are suitable for pickling. It is advisable to select fruits of the same color and size. This way they will be evenly salted and fermented. The most convenient to eat are small tomatoes with dense flesh.

Interesting recipe: 1. Wash the tomatoes thoroughly. Sort by size and degree of maturity.2. Prick the fruit at the base.3. Cover the bottom of the washed bowl with chopped herbs, add cloves of garlic, peas of bitter and allspice, a few bay leaves, cloves, celery.4. Fill containers tightly with tomatoes. Cover the top with additional fresh green dill and parsley.5. Dissolve salt (sugar if desired) in boiling water. Cool the brine.6. Fill the tomatoes to the very top. Cover with a gauze napkin. Place a small weight on the tomatoes.7. Leave the container with tomatoes in a warm place for a week.

Helpful tips:• The gauze napkin must be washed periodically, as mold will collect on it.• Prepare the amount of brine with a “reserve” of about a glass. Tomatoes absorb brine, and it must be added as needed.• You can fill tomatoes with either cold or hot brine.