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Salted tomatoes under the lid can be harvested in large quantities, since aromatic pickles not only diversify the diet, but also complement other dishes in winter, when there is a shortage of fresh vegetables on the menu. And the cold method of pickling tomatoes will maximize the preservation of all the beneficial properties of the used products.
Secrets of pickling a tomato under a nylon cover
Tomato pickling is very simple to prepare, even novice cooks can cope with this using classic recipes. And recommendations for making will help you create high quality pickles with an original taste:
- When choosing tomatoes, preference should be given to fruits of the same size and degree of maturity, differing in density and hardness, since overripe fruits will become limp and negatively affect the taste of the harvest.
- Do not mix different varieties of vegetable crops during conservation.
- The brine can be made cold or boiled, cooled, and then poured over the contents of the jars.
- Recipes can be changed to taste by replacing one herb with another. But it is not recommended to reduce the amount of salt, as the vegetables will turn sour. And also sanitary rules should not be neglected, but all the necessary requirements must be fulfilled, and then the result will be delicious salted tomatoes.
- Prepared jars must be washed with hot water or sterilized.
- Experienced housewives advise putting a horseradish leaf on top, which will prevent the tomatoes from becoming moldy, or pour a teaspoon of vegetable oil to block air access to the tomatoes.
The collection of recipes is very simple and does not require special material and physical costs, and it can also change depending on taste preferences.
Traditional recipe for salted tomatoes under a nylon lid
The speed of cooking such a cold pickling tomato under a nylon lid will delight the hostess, and the exquisite taste of vegetables will tempt even a gourmet. For the classic cold salting of vegetables, you will need:
- 2 kg of tomato fruits;
- 70 g salt;
- 2 liters of water;
- set of fragrant herbs.
Recipe:
- At the bottom of a clean jar, put aromatic herbs, which can be a dill umbrella, cherry leaves, celery and other herbs chosen to taste.
- Lay small tomatoes on top and cover with salt.
- Boil water and leave to cool completely, then pour into a jar of vegetables.
- Close hermetically using a clean nylon lid and send it to the cellar or refrigerator.
This treat has a pleasant aroma and fantastic taste. No one can resist salted tomatoes.
Tomatoes, salted under a nylon lid with horseradish and currant leaves
Cold pickling tomatoes under a nylon lid with horseradish leaves and currants will serve as an excellent appetizer that diversifies the assortment of pickles.
The following ingredients are required for cooking:
- 2 kg of tomatoes;
- 100 g horseradish root;
- 80 g of salt;
- 8 tooth. garlic;
- 8 currant leaves;
- 1 horseradish sheet;
- greens, bay leaf, dill if desired.
Cooking technology for salted vegetables under a nylon cover:
- Having selected medium, dense tomatoes, wash them well under running cold water. Wash and dry horseradish and currant leaves. Peel and cut the garlic into wedges.Grind horseradish root in a meat grinder, after washing and cleaning.
- Put the vegetables in a jar along with herbs, garlic and chopped horseradish root in a chaotic manner. Dissolve the salt in 1.5 liters of cold boiled water. Filter the resulting brine using gauze and pour the contents of the jar with it.
- Put a sheet of horseradish on top and cork using a nylon cover.
- Place the workpiece for storage in the refrigerator or send it to the cellar.
Such salted tomatoes will be an unusual surprise for relatives and will pleasantly surprise guests.
Tomatoes drenched in cold brine under a nylon lid
The mere thought of the delicious salty tomatoes made with this recipe makes gourmets salivate. To do this, you need to prepare the following set of products:
- 1.5 kg of tomato fruits;
- 60 g of salt per 1 liter of water;
- 3 branches of celery;
- 2 dry dill shoots;
- 2 pcs. fresh dill with umbrellas;
- 1 garlic;
- cold water.
The cooking process requires the following steps:
- Prepare vegetables by removing remnants of stalks and rinsing under running water.
- Wash the herbs, peel the garlic and cut into slices.
- Decorate the bottom of the jar with herbs and garlic, then compactly lay the tomatoes. Shake the container after each layer. Fill to the very top, alternating between herbs and vegetables, taking into account that vegetables shrink and settle. Top with the remaining celery, dill and garlic.
- Prepare a brine from cold water and table salt. After combining these components, stir well and strain.
- Pour the contents of the jar with cold brine to the brim and seal using a nylon cap. Store pickled tomatoes in a cool place.
Canned tomatoes under a nylon lid, filled with cold water, retain much more vitamins than vegetables that have been treated with hot liquid.
Another recipe:
Rules for storing salted tomatoes under a nylon lid
Workpieces under nylon caps should be stored in a cold room, protected from the rays of the sun. In summer, a refrigerator, a basement will be an ideal storage place, and in winter, a garage and a balcony. If the temperature is above 15 degrees, then the salted tomatoes will turn sour and become unusable.
Conclusion
Salted tomatoes under the lid must be harvested, armed with time-tested recipes, as well as observing the cooking technology and correct storage. Only then can you get the maximum pleasure from using the product, enjoying its amazing taste and unforgettable aroma.
