Pickled tomatoes with aspirin

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Pickled tomatoes with aspirin

Ingredients

Marinade
(do not cook !!! just mix everything):
Cold water 10 l
Sugar 0.5KG
Salt 300 g
Vinegar 0,5 l

Cooking method

  • Put carrots, onions, horseradish, spices, tomatoes in a 3-liter jar.
  • Add 3 crushed aspirin tablets.
  • Pour with marinade, close with a nylon lid and put in the cellar.

Note

Delicious! (i.e. bon appetit!)

This recipe is good because the tomatoes turn sour only after the New Year, and with a good cellar, until April you will have unmatched pickled tomatoes.

nut
Please tell me the capron caps should be simple or which stick?
artisan
Quote: nut

Please tell me the capron caps should be simple or which stick?

I closed with nylon, which must be steamed before closing.
Caprice
But with aspirin - it's terribly harmful!
Hairpin
Quote: Caprice

But with aspirin - it's terribly harmful!
And why? I don’t eat aspirin, but still interesting. In the photo they are beautiful ...

Although I don't have a good cellar ... And keep even a two-liter jar in the refrigerator until NG ... means place ...
Caprice
Hairpin, aspirin is, after all, a medicine. And, like any other medicine, it is not worth using it unnecessarily.
Aspirin can cause a rare fatal disease called Reye's syndrome, which affects the brain and liver.
The quote is taken from here: 🔗
In addition, aspirin is by no means useful for tooth enamel. In England, it was generally forbidden to give aspirin to children and adolescents.
And here: 🔗 it is written that aspirin also affects the kidneys.
And further:
In a quarter of a century, strokes have increased sevenfold. The main reason remains aspirin and warfarin.

Researchers have found that aspirin is more harmful than beneficial. Since aspirin thinns the blood, therefore, it reduces the risk of stroke, but due to the fact that people in old age use aspirin as a medicine for stroke, and frequent use only provokes a hemorrhagic stroke. Doctors advise you to follow a healthy diet and your risk of stroke will be minimized.
Taken from here: 🔗
artisan
Quote: Caprice

But with aspirin - it's terribly harmful!
It's the master's business. I drank aspirin for a very long time, to thin the blood ... (1m-3r. E) alive. And if you count the amount of aspirin falling on 2-3 tomatoes that you eat, then I think that there will not be much harm.

"Think for yourself, decide for yourself ..."
Dana
Don't worry about aspirin! Everything on earth is medicine. And tomatoes (there is such a technique) are treated. For that matter, the most harmful product is vinegar. Even at 3-8% consistency, it dissolves the protein to zero. And this means that if we swallow a pickled cucumber with vinegar, we injure the esophagus and stomach until it is processed by the body. It's just that the dose is so small that the body can recover before the next meal with vinegar. Aspirin is an artificially produced enzyme from willow bark. Yes, it is not a gift if swallowed in packs, but it is less harmful than vinegar that does not exist in nature at all. This, like chocolate, is a product of human hands. We will not give up barbecue and chocolate ?!
Lyulёk
I did not wait for the New Year. She opened a jar of tomatoes.
It's good that I was alone at home. Otherwise, it's a shame to admit to my family that I ate half a can of tomatoes alone. I myself did not expect this from myself. Actually, I am a lover of pickled cucumbers, but these tomatoes are just a fairy tale.
Straight to my taste and color: both spicy and sweetish.
artisan, a huge "plus" for this recipe.
nut
And I was right there;) I read that people are already trying tomatoes and drove her into the garage for a jar, sat down to dinner, poured a glass of tomatoes and mmmmm .. - this is something I have never done so tasty, in short 3- x liter jar almost all persuaded: wow: Rewrote the recipe in my cool. the book in case suddenly disappears on the forum, next year I will do this for all banks. I am a huge gratitude to everyone who hamster tomatoes today
nut
I am grateful for your tomatoes I closed 7 3x liter yesterday. cans, today I could not resist going and bought more, in the end 14 cans, tomatoes took cream. By the way, there is another 3 3 liters in the garage. jars from last year, transparent, all so strong and waiting for the granddaughter's birthday Husband every time strives to secure the jar home, but I'm not, not like a rock Thank you everyone who has kissed the tomatoes at least once
Alice
I wanted to clarify. Vinegar 9%? And yet, if sugar and salt will not dissolve in cold water, can you dissolve them in a small amount of hot water, and then mix and cool all the ingredients of the marinade? After the New Year, can tomatoes be eaten or are they already sour (in the sense of unsuitable for eating)? Thank you in advance!
nut
Alice is not yet Mistress, let me answer. Vinegar 9%, sugar and salt dissolve perfectly in water, I fall asleep and wiggle my hand there. As for the tomato, last year I also did it at this time, I tried the first jar somewhere in October or November - great. And 3 cans are still standing, the tomatoes taste awesome, vigorous, the whole can can be devoured at a time, but they must be stored in the cellar, they are in my garage basement. Try and enjoy the taste
Alice
Tell me, is there no specific taste from aspirin? The recipe is very interesting, but for some reason aspirin confuses me ...
Mila007
I will answer while the owner of the recipe is not present. I tried these tomatoes from a friend. No aftertaste. Tasty.
Allegra
I wonder if you DO NOT add aspirin, will you get sauerkraut? It's just that my mother somehow made cucumbers without vinegar for the winter, she also covered with plastic lids, the brine was transparent at first, then it became like milk, but they were very tasty and no chemistry
OlenaS
Let me express my opinion ...

Still, pickled vegetables are those that are fermented naturally, without adding additional acid. That is, if there is vinegar in the filling, then it will already be a marinade, and the vegetables will be pickled.
By the way, in case of a hangover, it is recommended to drink brine, not marinade.

I have this question for the author of the topic: if you have a basement, then why ferment tomatoes with aspirin (though I don’t understand the chemistry of the process, but personally for myself I’m an opponent of aspirin) and vinegar. Tomatoes and cucumbers fermented in water-salt-herbs-seasonings are wonderfully stored (we have two years each, if there was a good harvest in the previous year and not everyone had time to eat it during the winter) and have a wonderful taste (just choose a recipe for yourself)
Allegra, if you do not add vinegar (and even more so aspirin), you get wonderful pickled tomatoes or cucumbers. Only you need to store them in the cold and preferably in the dark, if you want to keep them for a long time, for example, until spring. In the warmth from long standing they will turn over or sour.
Alice
And nevertheless, thanks to the hostess for the recipe, most likely I will make several cans this year according to this recipe
natamylove
I've heard a lot from many people that this recipe makes very tasty tomatoes.
I decided to make 3 cans for trial.
But the recipe does not indicate how many cans this amount of marinade is enough.
How do I count for 3 cans?
nut
I had enough for 7 3 liters. cans and there is still a floor left. liters, so do half the norm boldly, but I put the tomato tightly
nut
I apologize Natamylove The heat apparently blows my roof off because tomatoes should be fermented in a solution of the same concentration as in the recipe, so make 7 cans better, anyway they will fly away instantly, well, especially with tomatoes there are no problems
natamylove
I already do, a tomato for only 3 cans was ripe yesterday, so I will make half the norm of water and half the norm of everything, I think it will work out.
nut
Everything will work out, it's someone's head
Wildebeest
Girls, maybe aspirin can be replaced with mustard powder.
My mother picks cucumbers in jars with mustard. They are cool.
natamylove
I already did it, I made half a dose of brine for 3 cans, well, I just poured it out.

And I have nothing against aspirin, however, I have put the tablets of acelesalicylic acid.

Now it's a boom to wait for the new year, only I rolled them up with tin lids, there were no nylon caps at home.
artisan
Quote: OlenaS


I have this question for the author of the topic: if you have a basement, then why ferment tomatoes with aspirin (though I don’t understand the chemistry of the process, but personally for myself I’m an opponent of aspirin) and vinegar. Tomatoes and cucumbers fermented in water-salt-herbs-seasonings are wonderfully stored (we have two years each if there was a good harvest in the previous year and not everyone had time to eat it during the winter) and have a wonderful taste (just choose a recipe for yourself)

The question of what is useful and what is not is often raised among us. Everyone decides for himself. Personally, I really like these tomatoes! The usual pickled ones, after the new year are not so ... these are better. That's all the wisdom
nut
I agree to all 100
natamylove
I OPEN THESE TOMATOES !!!!!!

-THESE IS THE MOST DELICIOUS TOMATOES IN LIFE !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I opened yesterday, well, SUPER !!!!!!!!!!!! ABALDET !!!!!

Why did I close so little ??
artisan
natamylove : girl_love: Oh, how glad I am !!!!!!! Good luck !!!!
nut
In 2010, I closed all the tomatoes and signed each can, for the new year my husband brought 2 sx l from the garage. cans without an inscription, that is, they were cans of the year before last - girls, this is something I haven’t eaten such delicious tomatoes. If everything goes well, I’ll close all the tomatoes in the fall.
artisan
nut I'm shocked! I called my mother-in-law, she grabbed these tomatoes for me, she is also in shock. It seems to us that these are all the same jars of 2010 ... maybe the inscription has just been erased? What lids did you use?
natamylove
and I rolled them up, there was the swollen first one, so it is the most delicious))))

carbonated tomatoes
nut
Mistress, my lids are ordinary nylon, and the cans are exactly last year's - they are without carrots, but this year I did everything with carrots and by the way, the new cans of toli are not ripe to taste, toli toli gives a different taste, but they are different. Now my husband called from the garage - he says as if there are a couple of last year's, he puts all the banks strictly according to the years - he has everything there as in a pharmacy And what's dangerous to eat them.
Natamylove - my lids are also a little swollen, but oddly enough, none of them were torn off the cans, and the really carbonated tomatoes are just delicious
artisan
Quote: nut

And what's dangerous to eat them

But I don’t know ... we didn’t have them longer than Easter ... I’m in deep shock!
kava
Girls, I was going to close such tomatoes this year too - I just wanted to clarify only 9% vinegar and can't it be like apple / grape? And another question: I want to close jars with screw caps, did anyone try? Thank you
natamylove
I rolled them up altogether, well, they puffed up, they were inflated and looked for them in the cellar

could of course shoot, but did not have time, I ate them))))))

but this year I will not roll up, I'll go buy simple covers.

they gas well these tomatoes
artisan
kava , at the expense of vinegar there is no experience, but I make pickled tomatoes only with apple cider vinegar. So if you recalculate the percentage, you can probably try to make a jar. It's better to close it with tight nylon.

nut, and we have a couple of jars from that year.The flight is normal! We are waiting for winter and will try to count two years of aging.
kava
Quote: Master

kava , at the expense of vinegar there is no experience, but I make pickled tomatoes only with apple cider vinegar. So if you recalculate the percentage, you can probably try to make a jar. It's better to close it with tight nylon.

With lids - I understood (I'm going to the market). artisan, and for these tomatoes that are not pickled, but fermented (as I understand it), you advise taking ordinary vinegar, right?

Excuse me for torturing me with questions, I want it to come out bitterly
artisan
Quote: Master


Put carrots in a 3-liter jar, onion, horseradish, spices, tomatoes.

Do not worry! I rarely visit, but while I am, I'll tell you everything!
Tomatoes are not even pickled! The most fermented! Vinegar and acid are only needed to keep the tomatoes longer! Do not be scared! Do it!
nut
And we went to the dacha to our relatives and took with us a 3 liter. a can of a tomato produced in 2009 - this is something I'll tell you, they snapped up tomatoes in a second Who opened the mitten - he was late For 2 years they did not become anything - only tastier
nut
Mistress remind me what green stuff should be put in jars - horseradish, onions, carrots is understandable, but I don't remember garlic, dill or something else
artisan
I don’t give garlic. And from the greens - dill, not umbrellas !!! And parsley.
nut
Thank you dear: flowers: Tomorrow I'm starting to harvest the tomato
artisan
Good luck !!!!!
Crook
And what needs to be changed in the recipe so that the tomatoes quickly ferment? I don't want to wait for winter, I want to eat pickled tomatoes now.
Ukka
Quote: Griftah

And what needs to be changed in the recipe so that the tomatoes quickly ferment? I don't want to wait for winter, I want to eat pickled tomatoes now.

Do not use aspirin and vinegar. Let it turn naturally for two or three days in this heat and put in a cold place.

They did the same, but without carrots ... The proportions of salt and sugar are the same.

Crook
ukka, thanks for the answer, you have helped me out more than once. I will try, it didn't work before
Ukka
Crook, only need water not from the tap, but purified.
Lyi
Mistressesah, thanks for the recipe!
Now in the basement there are 5 three-liter cylinders and delight the eye with the brightness of the colors.
And how convenient it is to cook them. At times two, three.
(Something on my computer glitchy, it prints strange)
artisan
Lyi, that's right! The bright colors and purity of the brine lasts until spring! Delicious to you!

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