Pickling tomatoes - 33 cooking recipes

The hot method is the most common, because after canning there are no storage problems. There is no need to have a room with a certain temperature regime. Typically, recipes for hot pickling tomatoes are very similar. Most of them involve ingredients such as vinegar, garlic, dill, salt and sugar. As an addition, all kinds of herbs and spices are also used. Often, leaves of various plants are also added to this: black currant, cherry, oak, etc. The conservation process is standard. Seasonings are placed at the bottom of the glass dish. On top of them are small fruits. Then boiling brine is poured into the jar to the top, sterilization and seaming are carried out. Salted tomatoes are ready. The low-temperature method of salting has been known since ancient times and is quite simple. A wooden barrel with vegetables is filled with chilled brine, covered with a lid, pressed down with pressure on top and placed in the cellar. Its main advantage is that this technology allows you to preserve a lot of useful substances. The main disadvantage is the complexity of preparation and the inability to store the finished product in modern city apartments. And finally, dry pickling, in which the tomatoes are placed in layers in a barrel and sprinkled thickly with coarse salt. However, nowadays it is used quite rarely.