Salted tomatoes in jars are yummy, from which no one can refuse!

Salted tomatoes in jars! This is a full synonym for the phrase "world snack". It is adored by all the product on any feast - festive, family, friendly, guest. They, like salted cucumbers, look like Winnipukhov honey: here they are - but they are not there at once! And the brine in which they bask in is a separate morning song after a nightly get-together: a glass inside instantly heals all those suffering from symptoms of hangover syndrome.

Okay, enough to praise. Otherwise, the author of these lines at risk of saliva, and not having finished the text. Now you will be offered an exquisite recipe for pickled tomatoes in cans, yes not one.

Real! As from a barrel!

Prepare a can of 1.5 liters. Each should contain a kilogram of small tomatoes with dense skin, half of sweet pepper, cut into rings, chopped dill and horseradish, 3-4 garlic cloves, cut in half, 10-15 balls of black bitter pepper and bay leaf. If you have cherry and / or black currant leaves at your disposal, you can also. On the brine will go water and salt (60 grams per liter).

Tomatoes, greens, garlic should be washed properly. Put dill, horse-radish, garlic, black pepper, leaves in clean dry jars. After them - tomatoes and sweet peppers. Boil the brine and pour hot into the jar (will enter about half a liter). Put each jar in the basin - and for a three-day salting. Top cover (do not cover!) With plastic covers. The fermented brine will increase in volume and will pour out into the basin.

At the end of the salting, remove the foam from the top of the jars, drain the brine into a saucepan, where to boil for 5 minutes, again removing foam from it. Separately prepare the topping brine. Tomatoes, without removing from cans, rinse in running water. Pour the old boiling brine, add a new one. Roll up, turn over, let cool. In the winter, open the salted tomatoes in the jars - and enjoy to the full!

Salted with "broom"

The following recipe is designed for canning tomato type "cream" - they all know. It is important that inside they are uniformly red, without a white rod. Three kilos of "cream" for a sweet soul fit in two three-liter jars. In this case, they should be without tails and spoiled specimens.

But first you need to buy "bunnies" at the bazaar "broom" for pickling. Its composition can vary, but the result invariably comes out excellent. The washed "broom" must be cut so that the pieces are no longer than the match, and the cut is well mixed for homogeneity of the mixture. She, without stinting, to cover the bottom of each jar to cover completely (should remain about the same.) There also send a dozen peas of black pepper, three - fragrant and a pair of laurel leaves and buds of a carnation.

While the washed tomatoes are waiting for their hour, we are preparing a salt solution (per liter of 200-250 g of salt, a stone, large and in no case iodized!). Approximately 250-300 g of brine will be needed for the jar, in which all the spices are poured hot. And only after that, tomatoes along with raw (!) Cloves of garlic are sent to the jar. On top are the remains of slicing "broom". The pot is filled with ordinary cold water, covered with a cap cap, gently rocked, turned over to evenly distribute the salt inside.

Three days the banks stand in a warm light place (but not under direct sunlight), then at least two weeks - in the refrigerator or on the balcony (if cold), or in the cellar. After this period, pickled tomatoes in cans, prepared in this way, you can start to try. And to admire, of course.

And weeks will not pass

And if you really are unbearable, and wait for two weeks with a ponytail of urine there, - here's a quick salted tomato! Ingredients: tomato fruits (ripe, but not soft), parsley, dill, celery (over a large bunch), 4-5 cloves of garlic and chili peppers cut in half length. Cherry or oak leaves are also useful.

Wash tomatoes and greens. Greens, chili and garlic put on the bottom of the jar, then - cut in half tomatoes, on top - a little greens with garlic. Brine: in boiling water (5 liters) add 5 tablespoons. Salt with a slide and twice as much sugar. Pour the cans with boiling brine and cover with a lid. Endure the day in the room, three days in the fridge - and the quick-cooked salted tomatoes in cans are ready!