There is probably no person in the world who does not like homemade pickles and marinades. There is nothing tastier and more appetizing than a salty red tomato with fried potatoes. There is such a thing, although not quite gourmet dish, - great pleasure. At any winter holiday can not imagine festive table without such deliciousness. Pickles serve both as table decoration in winter and a great addition to the menu. And a pickle made from such tomatoes in the morning after the celebration comes in handy.
Everyone loves them very much, but not everyone knows how to pickle tomatoes in jars at home. There's nothing complicated about it. The main thing is to follow some advice from excellent housewives and adhere to cooking technology. Not only the taste of pickles, but also their shelf life depends on this. If you do everything correctly, then the quality of the prepared salted tomatoes can please you next year.
How to pickle tomatoes in jars: preparation
The most important factor in this case is the sterility of the jars. In its absence, even if everything else is done correctly, after a while you can notice how the brine becomes cloudy. Moreover, a jar of preserved food may ferment, and all the work will go down the drain. To prevent this from happening, jars and lids must be thoroughly washed, sterilized and placed upside down (until completely dry) on a clean towel.
In the meantime, you can prepare the ingredients that will be used for canning. Unfortunately, not everyone knows how to properly salt tomatoes. The most important thing is, of course, the tomatoes themselves. They should be red and moderately ripe, not very large in size. Large ones are more suitable for tomato juice. To ensure that the tomato does not crack in the jar in the future and is well saturated with brine, you need to pierce it in the area of the stalk with a needle. It will take some time, but the tomatoes will be even tastier. You will also need dill, horseradish, onions, and garlic. This all also needs to be washed thoroughly and doused with boiling water.
How to pickle tomatoes for the winter: recipe
In an already dry jar you need to put an umbrella of dill, a piece of five currant leaves, a couple of cloves of garlic and an onion cut into four pieces. After this, the tomatoes are laid in dense rows. Ready? Now all this is poured with boiling water and covered for about 15 minutes. Then the boiling water is poured into a pan and put on fire.
Meanwhile, 5-6 black peppercorns are thrown into the jar. Salt, sugar, and Bay leaf. Bring it all to a boil, turn it off and add vinegar. For the marinade, well, one three-liter jar will be needed:
3 tbsp. l. salt;
8 tbsp. l. Sahara;
150 g vinegar;
5 pieces. bay leaf.
Pour the prepared marinade into a jar of tomatoes. All this is rolled up with a special key and sent to the basement. Now the question of how to pickle tomatoes in jars at home has been resolved. Feel free to experiment. Stop at the very interesting recipe and make your household happy in winter.
Before starting to prepare various pickles and preserves, any housewife must first properly sterilize the jars.
The sterilization process is simple, although it takes an extra five to seven minutes. However, despite the time spent, you will protect yourself from problems with cloudiness or souring of the cans later during storage.
Today I will share this recipe with you.
In general, there are many ways to pickle tomatoes: in barrels, in jars, pickling, own juice etc. But I’ll tell you my way, the one I’m used to. For my family it is very tasty.
So, in order to deliciously pickle tomatoes for the winter, we will need the following ingredients:
- tomatoes are the same, medium size – 9-10 pieces
- salt (according to the scheme - see the recipe itself)
- sugar (according to the scheme - see the recipe itself)
- bay leaf (3-4 leaves),
- dill seeds (a handful),
- pepper sweet pea(6-8 pieces),
- cloves (6-8 pieces)
- garlic – 4-5 cloves
- water.
We will carry out the salting in two liter jars. The fact is that sometimes in winter you take out a three-liter jar, open it, everyone eats a little bit, and this jar sits in the refrigerator, sour, covered with mold, until you throw it out completely.
Therefore, in recent years, I decided not to waste my money and my strength, but to carry out the salting in two-liter jars.
So, step by step recipe .
1)
Step one.
Preparing the ingredients.
2)
Step two.
Place ingredients in jars.
At the very bottom we place garlic, bay leaf, allspice, and cloves.
On top – fill the jar with tomatoes. After the first layer of tomatoes, pour dill seeds into the jar. Then we lay the next layers of tomatoes to the very top (as in the photo).
3)
Step three.
Filling it for the first time.
Fill the contents of the jar with boiling water from the pan for the first time and let it brew for five minutes. Then pour it back into the pan and put the pan back on the fire.
While the pan is on the fire, pour salt and sugar into the water according to the following scheme:
The usual ratio is 2 tablespoons salt – 3 tablespoons sugar,
- if the tomatoes are sour, then the ratio should be as follows: for 2 tablespoons of salt - 8 tablespoons of sugar,
- if you want the finished tomatoes to be sweeter, then the ratio should be this: for 3 tablespoons of salt - 16 tablespoons of sugar.
4)
Step four.
Fill it a second time.
As soon as our brine in the pan has boiled, pour it into our jar of tomatoes a second time. Fill to the very neck.
Finally, add two teaspoons of 70% vinegar directly to the jar.
5)
Step five.
We twist it.
Cover the jar with a metal lid that has also been sterilized in advance and screw it on.
Then we turn the jar of salted tomatoes upside down with the lid and quickly put it on a blanket and cover it with a blanket (as in the photo) so that it does not cool down for a long time, so that hot pickle penetrated the tomatoes better.
So, basically, I told you the secret of how to salt tomatoes.
Fast and reliable. Everything takes me 30 minutes for three two-liter jars.
The shelf life of pickles with tomatoes is 1-2 years in the cellar. In warm conditions - up to 1 year.
Do you want to pickle tomatoes quickly and tasty? Tomato pickling is done different ways- cold or hot. This article is for you helpful information about how to deliciously salt tomatoes in a jar for the winter.
Salted tomatoes recipe in a jar, cold method, like barrels
Choose ripe, not soft, fleshy tomatoes of the same size.
Compound:
Tomatoes - how many will fit in a jar
Greens (cherry leaves, currant leaves, oak leaves, bay leaves, dill)
Spices (black pepper and sweet peas)
Water (cold, preferably spring water) - 7.5 l
Vinegar (9 percent) - 1/2 l
Salt - 300 g
Sugar - 500 g
Aspirin
Garlic
Horseradish root
Preparation: 
Wash tomatoes and herbs. Peel the garlic.
In prepared 3-liter jars, put 5 leaves of currant, cherry, oak, dill, and 2 bay leaves. Also 5-8 peas of black and allspice, 1-2 cloves of garlic and a strip of pure horseradish root.
Lay elastic, ripe tomatoes one size.
Prepare the filling: clean cold water, vinegar, salt and sugar, stir.
Fill the jars - you get seven 3 liters. cans. Be sure to add 4 aspirin tablets and close with a nylon cap. Keep it in the kitchen for 2 days, and then into the basement. After 40 days, the tomatoes are ready to eat.
Anyone who loves barrel tomatoes - this recipe is for you! Bon appetit!
On a note
Calculating the amount of tomatoes and brine is easy. When the tomatoes are packed tightly into the jar, half of its volume remains for brine. For example, 500-600 g of tomatoes and 500 ml of brine are placed in a liter jar, in three-liter jar fits 1.5 kg of tomatoes and 1.5 liters of brine. Of course, there may be an error of 100 ml or 100 g in one direction or the other. It all depends on the size of the tomatoes and the packing density.
Salted tomatoes in halves, a recipe for the winter in a jar from Grandma Emma
Bon appetit!
Salted brown tomatoes in jars using the cold method without vinegar
Compound:
Medium-sized brown tomatoes - 8 pcs.
Filling:
Garlic - 1 head
Light pepper - 1 pc.
Celery - 1 bunch
Brine:
Water - 1.5 liters
Salt - 4 tbsp. l.
Bay leaf - 4 pcs.
Peppercorns - 10 pcs.
Preparation:
Wash tomatoes and celery.
Chop the celery finely. Peel the garlic, pass through a garlic press and mix with celery.
Do not cut the tomatoes all the way. Peel the “Ogonyok” and cut the tomato into pieces.
Put a piece of “light” and filling into each tomato.
Place the tomatoes cut side down in a bowl.
Boil water for 5 minutes with salt, pepper and bay leaf. Leave until completely cool.
Pour the cooled brine over the tomatoes, put pressure on them and leave them warm for 3 days.
After three days, refrigerate and you can serve. Before eating, be sure to remove the “light”. Eat with filling. Bon appetit!
Salty spicy tomatoes with cinnamon. Winter recipe in a jar
Ingredients of salted tomatoes per 3-liter jar:
Tomatoes - 1.5-1.8 kg
Cinnamon - 0.5 tsp.
Bay leaf - 1-3 pcs.
For the brine:
0.8-1 l of water
2 tbsp. l. salt
Preparation:
Wash the tomatoes, place them in a sterilized jar, pour boiling water over them, and leave for 15 minutes. Pour boiling water into a saucepan, add salt, bay leaf and cinnamon, bring to a boil, boil for 5 minutes.
Pour boiling brine into jars, roll up the lids, turn over, wrap and leave until completely cool. Appetizing, flavorful snack will delight you in winter. Bon appetit!
Salted green tomatoes for the winter
Bon appetit!
Hot salted tomatoes in a jar without vinegar
Compound:
Tomatoes
Salt, sugar
Leaves of currant, cherry, horseradish
Garlic, hot pepper
Peppercorns, bay leaf
Water
Preparation:
Wash tomatoes and herbs.
Prepare the jars by washing and sterilizing. At the bottom of each jar put black currant leaves, cherries, and dill umbrellas. And also 1-2 cloves of garlic, a few peppercorns, 1-2 bay leaves, a small piece of horseradish leaf and a small piece of hot pepper.
Place as many tomatoes as will fit into each jar.
Boil water and pour tomatoes into jars. Leave to cool. Then drain the water from the cans and measure with a measuring cup. Pour into a saucepan - add 1 tbsp for every liter of water. l. salt with a slide and 2 tbsp. l. Sahara. Boil the brine and pour it into jars of tomatoes. Roll up the cans. Wrap in a blanket and leave until completely cool.
That's it, the tomatoes are ready. All that remains is to put them in the cellar and wait for winter - when it will be possible to eat. Bon appetit!
Salted tomatoes recipe with grape leaves for the winter in a jar
Composition for a 3-liter jar:
Tomatoes 1.5-2 kg
Grape leaves 200 g
Brine:
salt for 1 liter of water - 50 g
Sugar - 100 g
Preparation:
Wash the tomatoes, prick them with a fork from the stem side, place them in a jar, layering them with carefully washed grape leaves. Dissolve salt and sugar in water, bring to a boil, pour the brine into jars. After 15 minutes, drain the brine, bring to a boil again and pour into jars. Roll up the jars, turn them over, wrap them and leave until completely cool. Bon appetit and delicious preparations!
On a note
It is recommended to pierce each tomato in the stalk area with a toothpick or a sterile needle before putting it in a jar. This is done so that the tomatoes are saturated with brine faster and better and have less chance of bursting in the water.
Delight your loved ones with a salted tomato snack with such a pleasant and familiar taste! With its rich colors and wonderful aroma, it will remind you of summer, will become a table decoration and a worthy reason for the hostess’s pride.
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Any gourmet will admit with confidence - it’s hard to imagine winter snack Better than tomatoes rolled into a jar.
On the shelves all year round a wide range of pickles and canned goods is available, but home-cooked vegetables are special taste and the benefits multiplied many times over.
Caring housewives pickle tomatoes every autumn. This requires skill, knowledge, patience and free time. Why do the majority choose home product, ignoring the goods offered by the market? The reason is simple: none chemical additive will not make the preparation tastier than homemade. And vegetables prepared according to a proven recipe are a guarantee of product safety all year round.
Pickling technologies can differ radically from each other. But for each of them there are basic rules that should be taken into account.
- Experienced housewives know: ripe fruits They turn out fragrant and tender. But such specimens require especially careful handling, as they are easily dented. However, it is better to choose vegetables that are pink or milky ripe, because they are not damaged. Rolling green fruits into jars is widely practiced.
- The ideal container for pickling is glass jars with a volume of no more than 10 liters. If you cook vegetables in large containers, there is a high probability that the lower ones will be crushed under the weight of the upper ones.
- Among all the varieties suitable for canning, the most successful are:
- New from Transnistria;
- Humbert;
- De Barao;
- Ermak;
- Buffalo;
- Titanium;
- Lighthouse.
- Tomatoes contain a lot of sugar. Therefore, salt (you should use only coarse salt) for their preparation will require a little more than for cucumbers. On average, 500-800 g of salt per ten-liter jar.
- For preparation, parsley, dill, tarragon, celery, cherry or oak leaves, black currant (leaves), as well as garlic and red pepper are used.
- Preparation period: 1.5-2 weeks. It will take 2-3 months for the treat to become more flavorful and the brine richer.
- The delicacy can be prepared in plastic buckets, glass jars, aluminum saucepans and wooden barrels. A popular method is salting in plastic bags.
Tara with finished product must be stored at a temperature between 0 and 2 °C. It is not recommended to open the vessels earlier than after a couple of months.
A simple recipe for pickling in jars
Not everyone likes to tinker with canning for a long time, sorting out all kinds of recipes. There is a universal and simple way to harvest fruits. You will need:
- about two kilograms of red tomatoes;
- red hot peppers;
- a couple of blackcurrant leaves;
- 100 g dill;
- other spices to taste (in our recipe it will be tarragon, celery and parsley).
We will make the brine from one and a half liters of water and 150 grams of salt.
- Let's prepare several jars. They will need to be sterilized.
- Dilute the existing salt in small quantity liquid (hot). Then add the rest of the water to the solution.
- Wash the vegetables well and remove the stems. For this recipe Tomatoes of at least pink ripeness are suitable.
- Wash the greens and place them on a clean towel to absorb excess water.
- Place a third of the spices on the bottom of the containers. Then place the tomatoes in the container alternately with seasonings. Care is important here so that ripe tomatoes do not get bruised.
- Fill the vessels with brine. It’s too early to roll them up, let’s just close them first nylon covers and place it in a dark room with a temperature no higher than 20 °C.
- After 2 weeks, the slightly fermented brine is drained. Then pour fresh. The fruits should be rinsed first.
- The jars are rolled up and placed in a cool room. You can store them in the refrigerator.
Quick salting
Express recipe lightly salted vegetables will come in handy if a feast is planned soon. This treat will be ready within a day.
- We wash 1 kg of vegetables and herbs under running water. Currant leaves, dill umbrellas and horseradish leaves work well for this recipe.
- Peel 4 cloves of garlic. We cut each one. We also divide the dill, but leave the currants and horseradish in their original form. We put all this in a pre-sterilized three-liter jar.
- We place tomatoes on the herbs.
- Preparing the marinade:
- pour a liter of water into any convenient pan;
- add 50 g salt, 1 tsp. sugar and 3-4 peas of allspice;
- The liquid needs to be boiled for 3 minutes. after boiling.
- We wait until the brine cools down. As soon as its temperature reaches 60 °C, pour the liquid into the fruit.
- Close the container with a lid and leave it at room temperature for 24 hours.
Recipes for salted tomatoes for the winter
Experienced housewives follow their own proven technology for preparing canned tomatoes.
Recipe with carrot tops
- we wash the fruits and carrot tops (for a three-liter container you will need 3-4 carrots);
- sterilize the vessel, boil the lid;
- place half of the tops on the bottom;
- lay the vegetables, place the greens between them;
- boil 1.5 liters of water and pour in;
- wait 10 minutes, pour the liquid into the pan, add a couple of tbsp. l. salt, 7 tablespoons of sugar and a spoonful of 9% vinegar, bring to a boil again;
- pour the brine into the jars, roll up the lid using a special machine;
- turn the container upside down so that the lids do not break off, let stand for several hours until the workpiece has cooled;
- pickles can be stored in the cellar or refrigerator (it is recommended to open the snack no earlier than after 2 months).
Canning without vinegar
You will need:
- 3 kg of fruits;
- garlic clove;
- 80 g coarse table salt;
- 2 tbsp. l. Sahara;
- four onions;
- peppercorns to taste.
Preparation:
- wash vegetables under running water;
- cut the onion into half rings and place on the sides;
- we also send pepper there;
- Place two liters of liquid on the fire, add sugar and salt, boil for a couple of minutes;
- Pour in the brine and roll up.
After cooling, remove the workpiece to a cool, dark place.
Cold salting
- Place 5 liters of water on fire, add 1/2 tsp. red ground pepper, a few currant leaves, 40 g of salt and 2 tbsp. l. Sahara;
- boil the brine for a couple of minutes, then let it cool, add 1 tbsp. l. 9% vinegar;
- Place spices in sterile jars, then tomatoes;
- Fill everything with cold brine, roll up the lid (store in the refrigerator).
Hot cooking
- We wash one and a half kilograms of ripe brown fruits;
- cut the big one Bell pepper, remove the core, cut into strips;
- peel 2 cloves of garlic, wash hot Bell pepper, cut;
- Place several sprigs of dill, currant leaves, celery and parsley into the prepared vessels (you can add a couple of bay leaves);
- then place the tomatoes alternately with garlic and spicy vegetables;
- pour boiling water over it, boil the lids in advance and cover the containers with them;
- drain the water back, add 2 tbsp. l. salt, bring to a boil, pour again;
- Roll up the lids and turn over until cool.
Salted cherry tomatoes
- Prepare the brine: boil water with the addition of 100 g of salt, peppercorns and two cloves of garlic.
- Place celery and bay leaf on the bottom of the container.
- Place red fruits and pour marinade. Top with a couple of sprigs of cilantro.
- Cover with clean lids (you can use polyethylene) and store at room temperature. Cherries are ready in 7 days.
Tomatoes for the winter - "You'll lick your fingers"!
The name speaks for itself - it is very difficult to tear yourself away from such a snack. For preparation:
- cut dill and parsley;
- We sterilize the jars, put the greens first;
- cut the hot pepper, place a small piece on the greens;
- heat in a clean frying pan vegetable oil and add 1 tbsp. l. for each container;
- wash the red plants, onion cut, place halves of red vegetables alternately with onion rings;
- bring water to a boil, add 1 tbsp. l. salt, three times more sugar and a little peppercorns, let cool and pour in 50 ml of 9% vinegar;
- Pour the slightly cooled (but still hot) brine over the vegetables and tighten the jars;
- turn the workpiece over until it cools completely.
The finger-licking treat can be stored at a temperature of 15 to 25 °C.
Tomatoes for the winter without salt
- rinse the fruits and make one hole at a time with a toothpick (if you do not pierce them, the skin may burst during cooking);
- prepare the marinade: boil 4 liters of liquid with the addition of 200 g of sugar and 1 tbsp. l. vinegar;
- We sterilize the vessel, put 3 bay leaves on the bottom, a couple of onions cut into half rings, a strip of two carrots and a large sweet pepper;
- next - tomatoes, fill with brine;
- We wait for the liquid to cool and roll it up.
Salted tomatoes with plums
The recipe may seem unusual, but it is definitely worth trying. This treat has a special taste.
- Place chopped parsley, a horseradish leaf, 2 cloves of garlic and a few black peppercorns in a sterile glass container.
- Add red vegetables along with chopped onions and plums.
- Pour boiling water over and wait 20 minutes.
- Transfer the liquid to a saucepan.
- There - 50 g of salt and 3 tbsp. l. granulated sugar.
- Place the boiling brine into jars. Roll up, turn over and cover with a towel. As soon as the pickling has cooled, turn it back over and put it in a cool place.
Recipe - “Under the Snow”
- Place the tomatoes in a sterile vessel and immediately pour boiling water over them;
- make the marinade: put 1.5 liters of liquid on the fire, add one and a half tablespoons of sodium chloride and 100 g of sugar, bring to a boil;
- drain the brine from the vegetables, put grated garlic on top of them (you will need 7 cloves);
- pour the marinade, you can add 1 tsp. vinegar, but then the appetizer will be sour;
- roll up, turn over, cool and put away underground.
How to salt tomatoes with mustard for the winter
- take a liter of water into a pan, add 2 tbsp. l. (without a slide) salt, 50 g sugar, boil;
- Carefully place clean, ripe fruits into a sterile jar;
- Finely chop 5 cloves of garlic and half a chili pod;
- add 2 bay leaves, pepper and garlic to the red vegetables, add a sprig of dill and 10 g of dry mustard;
- Pour the ingredients with brine (boiling), roll up, turn over, cover with a towel and wait until it cools.
Salted tomatoes without sugar
- On the bottom of the prepared glass container we place a dill umbrella, 3-4 buds of cloves, a couple of peppercorns, a small piece of hot red pepper, 3 cherry leaves, a horseradish leaf and bay leaf;
- put tomatoes on top, pour boiling water and wait 15 minutes;
- drain the liquid, add 30 g of salt and 20 g of vinegar to the jar, pour boiling water again;
- roll up, put the lids down and let cool.
One of the recipes for pickling tomatoes for the winter can be seen in the video.
How can you salt tomatoes?
The preparation can be made not only in glass jars. There are several other suitable containers.
Bucket
They say that pickles prepared in this way have unique taste. The longer they are preserved, the richer the flavor becomes. It’s convenient that you can try these tomatoes for 2 weeks, because they are not covered with a lid. However, then they will still have to be transferred from the bucket into smaller containers and sent to the refrigerator to increase shelf life.
Barrel
A method that has been used for years. The main disadvantage is that the ripe tomatoes of the lower layers cannot withstand the oppression of their fellows and crumple, losing their appetizing taste. appearance and often ruining the taste.
In addition, checking the readiness of such a snack is not very convenient, but finding a good one wooden barrel or a tub in the city is often difficult.
Plastic bag
Such pickling - perfect option for those who want to get a treat quickly. Vegetables can be cut into rings or slices and add your favorite spices. But this conservation will definitely not survive the winter.
Pot
Salting in a saucepan is similar to the bucket method. Used as an alternative to cooking in barrels and tubs. If the choice fell on a pan, you should give preference to an enamel container.
Pickling tomatoes in slices is almost as popular as canning whole fruits. The main advantage of this preparation is the juice released during the process. However, only large slices should be rolled up, otherwise you may end up with an incomprehensible dish.
Not everyone likes to bother with sterilizing dishes. You can skip this process, but only for recipes with vinegar and garlic.
Before cooking lightly salted tomatoes It is better to pierce them with a toothpick. These tomatoes are ready in 3-4 days.
The ideal place to store preserved food is the cellar. If it is not in the house, the jars are placed in a cool, dark place, such as a pantry.
In small apartments, it is also possible to preserve salted tomatoes for a long time by placing them on the balcony (provided that the temperature is not lower than 0 and not higher than 10 ° C). If all of the above options are not suitable, you should choose a place away from heating radiators and windows.
The variety of preparation recipes is so great that every housewife will find a method to her liking and make delicious treat. Moreover, this does not require any special cooking skills.
Millions of people around the world love to treat themselves to something salty or sour, especially home production. That is why every year many families engage in canning and pickling vegetables. One of the leading positions among homemade preparations and pickles (not only winter, but also summer) is occupied by salted tomatoes. Regardless of what you call this type of preparation, be it “salted tomatoes”, “ pickled tomatoes" or " sour tomatoes", all of them are often present both at large feasts and at simple family meals.
There are a lot of recipes for salted tomatoes. Some of them even contain vinegar (below is a recipe for salted tomatoes without vinegar!), which negatively affects human health. Some recipes call for canning tomatoes in a jar under metal lids, others, on the contrary, do not require rolling the dish under the lid.
I've tried the most in my life different recipes salted tomatoes, but most of all I like the simple recipe that my mother uses every year. Yes, the recipe in question is quite simple and does not require much labor, boiling the lids and screwing them on.
So, below on the House of Knowledge I will share with my readers simple recipe very tasty salted tomatoes.
Ingredients for salted tomatoes.
To prepare 1 can (3L) of delicious salted tomatoes you will need the following ingredients:
- Tomatoes(preferably medium or small size) - 1.5-1.8 kg
- Salt- 90g or less than 100g glass
- Garlic- 1 clove
- Hot capsicum- a small piece
- Horseradish leaves- 1 medium size sheet
- Herb tarragon(tarragon) - 1 sprig
- Black currant leaves- 3 pcs
- cherry leaves- 3 pcs
- Dill seeds- 2-3 ripe inflorescences or if not - 1 dessert spoon seeds
- Water(refined or spring water) - up to 1.5 liters per 3 liter jar or as much as needed to cover the tomatoes
Salted tomatoes recipe.
First of all, for pickling, select and wash the beautiful firm tomatoes the same size as possible. Then peel and wash one clove of garlic. Also rinse in cold water from dust horseradish, tarragon, hot pepper, currant and cherry leaves.
When all the ingredients are prepared, you can start placing them in a clean 3L jar.
I usually layer all the ingredients.
Layer No. 1.
Place at the bottom of the jar:
- 1/3 part horseradish leaf
- 1/2 sprig tarragon
- 2 cherry leaves
- 2 blackcurrant leaves
- garlic clove, cut into 2 parts
- piece of hot pepper
- dill seeds (I pour everything out because they still float)
Layer No. 2.
I put tomatoes in the second layer up to half the jar. They should lie as close to each other as possible. I usually put some first big tomatoes, and I cover empty spaces with small ones. It is advisable that the tomatoes lie as tightly as possible in the jar or barrel, since they will still become soft and there will be empty space between them.
Layer No. 3.
Place the third layer in the jar:
- 1/3 part horseradish
- The remaining 1/2 of the tarragon sprig
- 1 cherry leaf
- 1 blackcurrant leaf
Read also: Sauerkraut.
Layer No. 4.
The fourth layer, like the second, consists of tomatoes. They also need to be laid tightly and at a height of approximately 1-1.5 cm below the neck of the jar.
Layer No. 5.
Place the remaining 1/3 of the horseradish leaf on top of the tomatoes.
This completes the placement of future salted tomatoes. Now all that remains is to fill them with a brine consisting of salt and water.
Brine for salted tomatoes.
To prepare the brine, dissolve 90g of salt (less than a 100g glass) in 1 liter of water, then pour it into a jar of tomatoes. If after this the water does not completely cover the tomatoes, then add clean water (without salt).
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