The tomato experiment

The tomato experiment

Category: Blanks

Ingredients
tomato	10 Kg
Bulgarian pepper	6 pcs
hot pepper	3 pcs
garlic	6 heads
sugar	400 g
salt	300 g
vinegar 9%	500 ml
dill, parsley	large bundle
water	5 liters

Cooking method

• Boil 5 liters of water. Dissolve salt and sugar in boiling water. Put the brine to cool. At this time, twist the bell pepper, garlic and chili in a meat grinder. Chop finely into a large bunch of parsley and dill.
• Pour vinegar into warm brine, add twisted dressing. Stir.
• Arrange the tomatoes in jars and pour the resulting "marinade". Send the banks to the cellar for "ripening" - 2 months.
• P. S.. I reduced the number of hot peppers to 1.

The dish is designed for

Five 3 liter cans

Time for preparing:

1 hour - 2 months

Note

I called this recipe an experiment because I only made it today. I haven't tried the tomatoes myself, but I heard an enthusiastic review. When my product is ready, then I will probably change the name. Maybe it will be "Tomato failure", or maybe "Tomato yummy" Time will tell.
I'm posting a recipe that isn't rolled out just because it's tomato season. Maybe someone will take a chance with me? After all, it's a shame to receive a recipe when the season for a berry or fruit has passed by, and having read the recipe on time, you can discover something interesting and tasty

I think it will turn out deliciously if sterility is observed !! I'll wait for the report!

And I think there is little sugar, salt 300 - sugar 400, 500 vinegar (which one?) For tomatoes is not the correct proportion, for cucumbers it would go. And the rest is a regular marinade. I would not risk 10 kg of tomatoes.

[knob]

knob, were the cans covered with nylon lids?

[knob]

knob, were the cans covered with nylon lids?

With so much vinegar, I think it was hermetically sealed, otherwise it makes sense to pour so much vinegar, in short, a very ambiguous experiment.

Cover the jars with ordinary capron lids.

And I think there is little sugar, salt 300 - sugar 400, 500 vinegar (which one?) For tomatoes is not the correct proportion, for cucumbers it would go. And the rest is a regular marinade. I would not risk 10 kg of tomatoes.

I do not pretend to be unusual in the marinade. I was interested in this recipe that tomatoes do not undergo any heat treatment. I suppose that I must go through the process of "false" fermentation. After all, such tomatoes cannot be called pickled?
The number of products can be reduced proportionally. But I know one statement on the topic of risk since kindergarten. Therefore, I decided to take such a step.

Fermentation at 500 gr. vinegar ... hardly, if only at the expense of greens it will go, since greens very easily begin to ferment, and tomatoes themselves have antiseptic properties, and even in vinegar and in boiled marinade. Well, try it, I'll be glad if everything works out, just don't forget to unsubscribe in winter.

And this is what I think, if the brine starts to cloud, it is better to immediately rinse and remake the tomatoes in a more traditional way, if it's a pity, and if their carriage and a small cart, then throw it away. Let's wait, thanks for the experiment. I put more sugar too! :)

If the brine starts to cloudy, then fermentation has begun. In this case, you need to sniff the contents of the can - if the smell is pleasant, then leave it alone, and if it is as if someone ate it and returned it back, then it means discard, no alterations!
As for the proportions of sugar-salt-vinegar. During my childhood, both tomatoes and cucumbers were rolled up according to the recipe: an incomplete 100g glass of salt, a glass of sugar and vinegar. The flavor varied only with spices and leaves.There was no Internet, they were afraid to experiment with the recipe. So this recipe will work fine.

Tusya Tasya, thank you. I hope it really does.
Girls, I did not feel any particular excitement about translating products. After all, people did such things and even praised the result. I wrote that this recipe is an experiment for me. After all, it's true, I can't share recipes, claim that it's delicious when I haven't done it yet. I will wait two months. I already took it to the cellar. Let them insist.

During my childhood, both tomatoes and cucumbers were rolled up according to the recipe: an incomplete 100g glass of salt, a glass of sugar and vinegar.

so this recipe is now widely used, only due to the fact that faceted piles have disappeared, they counted on the scales and it turned out: 90 grams of salt, 70 grams of vinegar and 60 grams of sugar, rolling with a key. My mother-in-law does that, very tasty cucumbers. He stores it in the cellar in the garage, and if he leaves several cans for the pantry, he adds another 1 tablet of acetyl.

and one more thing: if they suddenly start wandering, but they smell good, you don't need to throw it away, you can make a fruit drink for borscht: squeeze the juice with a seed and boil it, and then roll it up.

So pickled tomatoes and so eat delicious, but you can also fruit drink

to do fruit drink for borscht: squeeze the juice with seeds and boil, then roll up.

Oh, I've never even heard that name, cool.

Oh, I've never even heard that name, cool.

Ir, if you cook borscht purely on one tomato juice, it will be a bit bland, you need to add a little sourness. I add one teaspoon of tomato paste or a little fruit drink to the frying. We prepare the fruit drink as follows: we pass the tomatoes through a juicer and leave in a saucepan at room temperature for souring for 1-2 days. Such a tomato will be quite thick and better with a seed, then the borscht will be tastier. Then bring the slightly acidified tomato juice to a boil, salt, boil for 15 minutes, pour into sterile one-liter jars and roll up. Add fruit drink to the frying, 2-4 tablespoons, store the open jar in the refrigerator. Vkusnaaa!

I pick tomatoes every year. The recipe is practically the same, only I take more water, for me this proportion is calculated for 10 liters of water. I also fill in the tomatoes, close them with nylon lids and into the cellar !! I must say - tomatoes fly away !!! And the brine should become cloudy.

korsar! Thank you for calming me down! The Slegonese was worried. But I still hope that everything will be OK.
I am reporting. The tomatoes began to sour. The banks floated a little. The brine is a little unclear. Greenfinch slightly changed color. The smell is pleasant.

Well, now the main thing is that at least one jar remains before the New Year's table

One month has passed. Every Sunday I spent my tomatoes in the cellar. My observations:
There is only one minus so far. She filled the jar with tomatoes to the very top. This is not worth doing. My banks "cried" all the time. It's good that I expected this and my cans were in bowls. I had to wash the bowls regularly.
Pros - there are. They smell very tasty, the greens have not changed much in color, so they look pretty. Well, in a whisper: I could not resist and brought the jar home. Today we sentenced her. It is delicious. The tomatoes are already sour. It is possible that in a month they will be even tastier, but I don’t know whether the tomatoes will live to this date. Out of five people, four rated it as excellent. Mom, on the other hand, seemed sour, but this did not prevent her from participating in eating them.
P.S, But the amount of hot peppers was not worth reducing. I'm sure they would have been even better.

Well, now the main thing is that at least one jar remains before the New Year's table

I already began to doubt it.

Thank you, just what I was looking for. I have already laid the tomatoes, the brine with additives is ready - I sit thinking - I have 6% wine vinegar, I probably need it by 1/3 more, that is, 130 ml per can ???

Sasha, I am glad that you liked this recipe.About the vinegar: finishing the second can. A loved one asks for a vigorous tomato constantly. I am already inclined to my mother's opinion - sourish. Probably the acid was picked up - now you don't need so much. I suggest you conduct your own experiment. Make one jar with a lower dose of vinegar and another with the norm. It seems to me that there will be no problems. And one more thing: I still want more hot pepper (provided that I am not a fan of chili) and I really liked the greens. sour. And check your tomatoes - cans may float. And you can try the first tomato in two weeks - suddenly you will like this degree of fermentation of the product the most.
Good luck and I look forward to your report. I really hope you enjoy it.

And I already liked the taste - the dressing didn't fit into the jar, I just made a salad with it and barely forced myself to tear myself away so as not to pile up spicy at night. It's very cool - chopped peppers and garlic in brine, it's a pity I haven't had dill for a long time, but a lot of parsley, tomorrow I'll do more, I'll probably scrape up another tomato. I had to put less vinegar - 100 ml of 6% wine on the jar - so that more dressing would be included. So again - thanks!

She remembered that she did not report for the tomatoes two months after fermentation. There is only one can left. I begged loved ones to leave at least one jar to NG. The tomatoes are great. They are eaten quickly. The brine is drunk or used to acidify borscht. I filter the pepper with herbs and also eat it. In short - waste-free production and consumption. In the next. year I will definitely do the same again, but I will increase the rate. And I recommend it to you.
And now we need to think about how to name these tomatoes. Can anyone advise?

[knob]

knob, was very busy, so I am writing my report very late. This is really a super recipe. Awesome pickle, when you have already eaten several tomatoes and you have to stop - you still can't resist sprinkling brine on the potatoes, it's terribly tasty !!! ... and probably not all were subject to this method (this year I had Udachnye, Little Red Riding Hood and Sanka), and some tomatoes categorically did not let the salt through the skin, so they look fresh sour inside. But the rest are delicious sweets. In general, for the third year I have not rolled tomatoes and cucumbers at all, and I have such delicious tomatoes FOR THE FIRST TIME, champions among pickled pickles. And - even from herbs I already had one parsley, and that's great. Thank you!

I forgot this - since I don't know how the combination of vinegar + nylon lid is, I covered it with all sorts of glass pieces.

Sasha, I am very glad that you liked the tomatoes.
Mine have already disappeared. And people keep asking to check the cellar for a lost jar. Oh, naive ...
Sasha, I fermented the purchased large, very fleshy cream. All fermented well. By the way, to what extent maturity sourness you liked the most? Now I really regret not having tried the two-week ones.

It so happened that I took a drink - and started a real estate transaction, and then the ruble began to fall, in panic I began to look for where to invest this money, in general - until today there was a tension at all, and therefore - I don't remember when I started trying , probably not 2 weeks old.

Girls answer me! How are tomatoes? I have a plastic tank for salty 13 liters. I really want these tomatoes. Do you think they will stand in the underground during the winter? Will they get moldy?

What are tomatoes? We didn't take anything!
But seriously, I don’t presume to assert that tomatoes will stand the winter. And the last thing to worry about is that they will get moldy. Most likely they will not "survive" until winter
I'm going to "ferment" at the end of August. More likely to reach NG.

Will they get moldy?

I heard that dry mustard is poured on top of the mold, but I myself have not tried it

Soooo. Interesting ...Unfortunately, at the end of August we have no tomatoes. Already now they collect green ones so that they do not disappear completely. Question about the tank in which I will store tomatoes. All the same, 13 liters, my dear mother, how many times you have to climb up there with the pens until you register everything. Will this spoil my tomatoes?

[solmazalla]

solmazalla!!!
knob, explained in such detail that I see no reason to ask provocative questions!

[Gandalf]

Gandalf, well, wow provocative! Girls pickle in jars, but I want to do it in a large size so as not to lay out all the cranked yummy in jars What if someone already has experience? Well, I don’t have more cans and money to buy too. And there is a reservoir. And tomatoes too ...

Girls answer me! How are tomatoes? I have a plastic tank for salty 13 liters. I really want these tomatoes. Do you think they will stand in the underground during the winter? Will they get moldy?

of course do, add mustard seeds and you will be happy, I will do too. but I have a 10 liter jar in it I want to lay, than to close it with a glass lid or nylon, I don’t know yet

Girls! A lot depends on the tomatoes. I took hard, meaty cream. After pickling, they remained firm, but "sparkling" If you take soft tomatoes, it seems to me that they can float. And don't put it under the very top. I don’t remember whether I wrote, but while they were fermenting, the banks were constantly flowing. I had to substitute trays ..

[knob]

knob, so I conducted an experiment and fermented your tomatoes. I lowered the bottles into the basement, let's see what happens.
Your 3 bottles in the background, I just experimented with 2 recipes that day.

nila! I would be very glad if you like tomatoes!
Jars are just a sight for sore eyes. And what kind of fruit is interesting with watermelon?

Did it. I did not dare to fold it into a large tank and put it in the banks. 1 three-liter, then 10 to 0.8 liters, and the brine does not end, I began to cut the tomatoes in half and put them in jars, 8 more cans and tomatoes ran out. But the tasty pickle remained !!! Goodness should not be lost. I took large cucumbers, cut them into plump circles and into 0.5 liter jars, it turned out 6 pieces. UV !!! This is EXPERIMENT One jar of cucumbers the next day we tried. A sharp case, vodka snack: oops: but the tomato will probably taste softer, more of it and it is thicker, hee

And what kind of fruit is interesting with watermelon?

So the tomatoes, too. Only in a jar collection - red, pink and yellow tomatoes with watermelon.

Did it. I did not dare to fold it into a large tank and put it in the banks. 1 three-liter, then 10 to 0.8 liters, and the brine does not end, I began to cut the tomatoes in half and put them in jars, 8 more cans and tomatoes ran out. But the tasty pickle remained !!! Goodness should not be lost. I took large cucumbers, cut them into plump circles and into 0.5 liter jars, it turned out 6 pieces. UV !!! This is EXPERIMENT One jar of cucumbers the next day we tried. A sharp case, vodka snack: oops: but the tomato will probably taste softer, more of it and it is thicker, hee

Alla, and you are an experimenter. Share your impressions of the cucumbers a little later. Suddenly something extraordinary will turn out, and we all do not know.

So the tomatoes, too. Only in a jar collection - red, pink and yellow tomatoes with watermelon.

nila! And I didn't recognize tomatoes. They disguised themselves well. And you can read more about tomatoes with watermelon. Very interesting

But just for this weekend I want to open a jar in which I put tomatoes in halves. It seems to me that they should be marinated already. The cucumbers with rings the next day were vigorous

[knob]

knob, I love you.. . The tomato is delicious, but not finished yet. But cucumbers in rings in the same brine are very spicy, but not crispy, but they are like in salads after sterilization. And even the color is similar, such an emerald.

Two months have not passed, I decided to take a sample - it turned out very "carbonated" ... is that how it should be?

[knob]

knob, sunshine, report so as not to think! Tomatoes, which are whole, fermented cool. The halves have become very nuclear. Well, such a vodka snack. But my greed, when I filled the cucumbers with slices with the remaining brine, did not justify itself. They became like porridge and I threw them out. The feeling is that you have been cooked in acid. It was me, the fool, who cut them into thin slices, yeah. If for whole cucumbers, then it would be like with tomatoes;))

[knob]

Two months have not passed, I decided to take a sample - it turned out very "carbonated" ... is that how it should be?

Tomatoes really turn out playfulsparkling. My first tomato also seemed sour. And then I wanted to have this fermented "bomb". By the way, mine can no longer wait for the tomatoes to ripen. A loved one asks all the time how many cans are ready?

knob, sunshine, report so as not to think! Tomatoes, which are whole, fermented cool. The halves have become very nuclear. Well, such a vodka snack. But my greed, when I filled the cucumbers with slices with the remaining brine, did not justify itself. They became like porridge and I threw them out. The feeling is that you have been cooked in acid. It was me, the fool, who cut them into thin slices, yeah. If for whole cucumbers, then it would be like with tomatoes;))

It's a pity that it didn't work out with the cucumbers. We must try to ferment the whole
And yet, yes, they are good with vodka

[knob]

knob, came to thank for the tomatoes.
We opened one bottle the other day, everyone liked it. Already distributing the recipe, so the recipe went to the masses!
When I tried the first tomato, I immediately said - this is what I was looking for my taste!
The only sad thing is that my husband didn't like it ... but these are his current troubles. Recently, nothing sour suits him.

Nelichka, I am very glad that the tomatoes came to taste. Maybe my husband will like it after a while.