Salted tomatoes (daily allowance)
Category: Blanks
Ingredients
tomatoes 1 kg.
vinegar 3 tbsp. l.
salt 2 tbsp. l
sugar 4 tbsp. l.
boiling water 6 tbsp.
garlic, spices
Cooking method

Salt such tomatoes in a saucepan. At the bottom of the box, as always, parsley, dill umbrellas, peppercorns and sliced ​​garlic, currant leaves, then tomatoes and again greens. Cooking the brine: 6 cups of boiling water, add salt, sugar, vinegar, pour tomatoes with this brine and leave for a day (when cool, remove in the cold).
Tomatoes, it is better to take varieties of cream, if others, then that would not be watery, I cut into 4 parts (if the tomatoes are not large, cut in half).
Bon appetit, everyone!

Note
In a day, READY! To be honest, they cannot stand with us for a day, I do it in the evening, and in the morning we already take a sample
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| Alexandra |
I made tomatoes according to your recipe, I decided to take a glass of 200 ml and forgot to try it before pickling, and then I tried the brine - it seemed too much, it should be thinner, but there is no room in the saucepan to add water. You probably take 250 glasses?
vika!
Yes, I have a glass of 250g.
| Alexandra |
The brine is very tasty, in the morning I began to periodically remove samples - until they calmed down in their middle, maybe because I have apple cider vinegar 5% or because not all varieties of mine can be processed, and I, not expecting that there will be something to process - all tomatoes confused when collecting. Thanks for the handy recipe!
vika!
Vinegar 9% is needed. Bon Appetit.
| Alexandra |
I think, rather, the variety ended up in the pan not for preparation, because inside they are completely none - the salt did not even enter, they are fresh. Probably their skin is not the same as it should be to ferment ...
Krivoruchkina
If you cut the tomatoes before pouring, will you not get one skin at the output, and the pulp will go into the brine?

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