Supertomatoes in a week

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Supertomatoes in a week

Ingredients

Tomatoes 2 Kg
Balkar pepper 3 pcs
Garlic 1-2 head
Dill 2-3 medium beams
Salt 3 tablespoons
Sugar 2 tablespoons
Sindirey (CELERY) 4-5 stems with leaves
Bitter pepper for an amateur 1

Cooking method

  • 1) we clean all our vegetables and green tea
  • Supertomatoes in a week
  • 2) I buy a pink tomato, but I didn't notice the difference, they just look more beautiful
  • Supertomatoes in a week
  • 3) cut tomatoes in half!
  • 4) chop the pepper into small cubes, chop the dill with cindirey (CELERY), squeeze the garlic through the garlic bowl, mix well and mix!
  • 5) We put our tomatoes with a cut in the top in a bowl in which they will be leavened and sprinkled with herbs, repeat the operation layer tomato greens tomatoes greens!
  • 6) make salamur for 1.5 liters of water, throw 3 tablespoons without a slide of salt, 2 tablespoons of sugar, put on the stove, bring to a boil, boil for 5 minutes! take it into the cold to cool down! pour our tomatoes at room temperature with water!
  • 7) after 2 days the tomato takes on a slightly salted aftertaste after a week, a salty and more sour taste, ferment everything at room temperature to stop the leaven, put our container in the fridge!


celfh
Eh, Kostya, we would still have your tomatoes)))
ket66
Kostya1988, thanks for the recipe.
Kostya1988
celfh
Tomatoes, you can take any difference in taste, to be honest, I did not feel it just when we put them on a plate, they look more beautiful than ordinary red ones !!
AkhataN
Kostya1988, thanks for the recipe, tomorrow to the market for tomatoes, we will try.
put on
You wanted to write - CELERY or synderi is something new?
Kokoschka
Kostya1988, please tell me where do they ferment, in the cold or just at room temperature?
Kostya1988
Quote: Nadenka

You wanted to write - CELERY or synderi is something new?
No, I just wanted to write Sindirei, just two words sound almost the same and the word CELERY if you pronounce it correctly, it infuriates me
Kostya1988
Quote: Kokoschka

Kostya1988, please tell me where do they ferment, in the cold or just at room temperature?

after 2 days the tomato takes on a slightly salted aftertaste in a week a salty and more sour aftertaste ferment everything at room temperature to stop the leaven we put our container in the refrigerator !!!

As if it was already 3 am I could have missed something! I beg your pardon my jamb!
Admin
Hurray! ... it turns out that I can cook such tomatoes too


Romanov tomatoes, fermented (Admin)

Supertomatoes in a week

KostyaTHANKS for the reminder of fermented tomatoes - very TASTY!
Kostya1988
Quote: Admin

Hurray! ... it turns out that I can cook such tomatoes too
I have such tomatoes, even before normal ripening, they can not stand for a snack, everything goes away! although I do not drink alcohol
Pity
Quote: Kostya1988

No, I just wanted to write Sindirey, just two words sound almost the same and the word CELERY if you pronounce it correctly, it infuriates me
brilliant!

))) But what a brain training for readers!
Well, what a boredom, to read CELERY, and read CYNDREAS and sit like a ram, a new gate and you rotate the rollers
Kostya1988
Quote: Pity

brilliant!

))) But what a brain training for readers!
Well, what a boredom, to read CELERY, and read CYNDREAS and sit like a ram, a new gate and you rotate the rollers
but the brain starts to work
tanya28
All my life I dreamed that at least my husband would fry me potatoes. And here people get such beauty.
kavmins
Pity,
but I liked to say - Balkar pepper))))) We have to tell our Balkars - they have not heard of this, they thought - he is Bulgarian, but here it comes out, Sindirei - it's finally brilliant !!
and thanks for the recipe!
kavmins
Quote: Admin
Hurray! ... it turns out that I can cook such tomatoes too

no, it's not the same without syndere))
Svetta
Quote: kavmins

no, it's not the same without syndere))

No, no, it's right to say "cindIray"
Rada-dms
Kostya1988, Thank you so much! Sometimes the new is the well-forgotten old! But you can't remember without something new! I will definitely make it according to your recipe! You are a great fellow and an example for many in your hard work and "love" attitude to products! And I also like the fact that you write on your own behalf, pass on your experience and nuances to us! Thank you so much!
Olka I
Thanks for the recipe :-)
Kostya1988
Rada-dms
Thank you very much for your kind words!
already driven into paint
Nana
Quote: Pity

brilliant!

))) But what a brain training for readers!
Well, what a boredom, to read CELERY, and read CYNDREAS and sit like a ram, a new gate and you rotate the rollers
You see, our grandmothers used to say so in our villages. This Podneprovsky dialect can be traced. And the pepper was also called "Balkarian".
Nana
Thanks for another yummy! For some reason, I released celery last year. Everything is somehow cilantro, dill, parsley and regan. It will be necessary to do after the "seas". Likewise, green ones can be fermented.
Kostya1988
Nana
You can, but the taste is not the same) the green ones are a bit different, you need to ferment and the cooking time is different
gala10
Balkar ... Sindirei ...
Sounds like music ...
I wanted to try it right away ...
Quote: Kostya1988
do not drink alcohol

Aaaahhhh ... such a snack and in vain ...
Thank you, Kostya!
Kostya1988
Quote: gala10

Aaaahhhh ... such a snack and in vain ...

Himself in shock, it remains to quit smoking and wandering around and you can become a monk
gala10
Quote: Kostya1988
left to quit smoking and hanging around
Aaaaa ... and why live then?
Kostya1988
Quote: gala10

Aaaaa ... and why live then?
for the sake of faith in God! in which I do not believe!
gala10
Kostya,
AkhataN
Kostya1988, a huge THANKS for the recipe, we have already devoured one portion of the tomato, I will make more. They fermented for two days, could not stand it for a week. Such tomatoes for a snack will be irreplaceable, although we also do not drink alcohol.
Kostya1988
Quote: AkhataN

We have already devoured one serving of tomatoes, I will do more. They fermented for two days, could not stand it for a week.
and you try to make two portions, let the first portion you immediately remove, but the second let it stand for a longer time so that the fermentation would go and ferment and soak longer !! Bon Appetit
kirch
Kostya, yesterday zababaaja tomatoes. Now I'm looking forward to at least 2 days. From time to time I go up and smell the yummy. Tell me, what day does fermentation start?
Kostya1988
Ludmila
the first 2-3 days current tomatoes absorb salt and smells and oils of peppers and herbs! 4-5 days, depending on the temperature where they stand, you can periodically endure in the sun so that the fermentation goes faster! in general, 4-5 days at a temperature in the house of 20-25 degrees, at least for me, and for 6 days to slow down and stop fermentation, I put them in the refrigerator in the refrigerator, my temperature is from 3 to 7 degrees!
Kostya1988
By the way, on Wednesday I will also make such tomatoes in large quantities, about 10 kg
kirch
Kostya, Thank you. It's at home, and it's cool outside. I will take it to the sun
Tumanchik
Kostya, poured tomatoes. And the question is - no oppression? Are they just swimming?
Kokoschka
Kostya1988, and does not grow moldy?
And Totya recently did it in a different way and threw it out ...... black mold formed on them!
kirch
I'm not moldy, they stand in the refrigerator. I put oppression, after a while they sank and all were covered with brine. But they never fermented. The most delicious were after 2 days, milk pickles. Then I put it in the cold, I stream that I feel that they do not ferment, but become salty
Kokoschka
kirch, you see Lyudmila, I’m now getting rid of it so leave ....... tomato ikov sorry ...
Kostya1988
Tumanchik
forgot to write for oppression! Yes, you have to put to drown them !!

kirch
and you transfer from 5 halves to a jar and put them on, let them ferment

Kokoschka
and barrel tomatoes like fermented for 2-3 weeks just stand in brine with white bloom on top (Mold), then the process is underway!

Well, if you don't like everything here and they are salty, then you have one way to reduce the amount of salt by 1 -1.5 tablespoons! do not be afraid to Experiment and you will find the golden mean for yourself! I personally like salty that's why so much salt!
kirch
Quote: Kostya1988
kirch
and you transfer from 5 halves to a jar and put them on, let them ferment
We ate them a long time ago and thanked you. And my husband eats everything salty
Tumanchik
Quote: Kostya1988
Tumanchik
forgot to write for oppression! Yes, you have to put to drown them !!
thanks, on time - put oppression. You write to Chef - ask him to correct the recipe.
_UPS_
Kostya1988,
thanks for the recipe! Children catch tomatoes from the pan after the second or third day of swimming. And then the older generation enjoys. Everyone likes! Very tasty and, most importantly, easy to prepare!
yasmin
Can you please tell me, can you make this wonderful recipe from green tomatoes?
Kostya1988
Quote: yasmin

Can you please tell me, can you make this wonderful recipe from green tomatoes?

Green tomatoes - 1 kg
Salt - 1 tbsp l.
Sugar - 1 tbsp. l.
Vinegar 9% - 100 ml
Garlic - head two who like
Bitter pepper - 1-2 pieces
Dill parsley and celery
By the way, with red tomatoes that have not lost their elasticity, it turns out to be no worse.

Finely chop the greenery, finely chop the bitter garlic pepper in the same place, crush everything into a bowl with a crusher and mix well!
take the tomatoes, cut them not completely into 4 slices, put our mixture inside the tomatoes! 🔗 The picture of the tomatoes is not mine but I do the same! one hundred %
put everything in the pan, fill it with brine, cover it with a lid, hang up 3-4 locks, take our pan under the hood behind the lock in the cellar so that the smells do not attract attention for 2-3 days. although my glazed people manage to sit down on the 3rd day already on the floor of the pan

Sori what's here! but until the tomato is not a new recipe without your photos to create no desire!

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