Sour tomatoes in a pan for the winter. Recipe for pickled green tomatoes in a saucepan

When the season of harvesting vegetables begins, each landlady looks for ways to save as many useful properties as possible. There is an opinion that the most correct harvest is souring. Previously, only and prepared vegetables for the winter.

In the article we will consider several ways how to make sour tomatoes in a saucepan, their useful properties. Try to find your own version of the blank.

Benefits of sauerkraut

To date, it has been scientifically proven that such a billet generates many useful properties. When vegetables are sour, they secrete lactic acid. It breaks down the fiber, and due to this the body absorbs better the foods.
Bacteria that form at the time of fermentation, become fermented. The stomach and intestine work better, since they are saturated with microflora. There is an opinion that pickled vegetables are much more useful than purchased yogurt. Vitamins are completely preserved, in contrast to conservation, which must be boiled.

Thanks to sauerkraut, immunity is strengthened, blood sugar becomes lower, digestion improves. The brine also has many useful properties. With its help, there is an opportunity for the body to improve. Another brine is useful to wipe the skin and face, as wrinkles are smoothed, the human body is rejuvenated. Of course, after the first time nothing will happen, you need to do wiping for at least two weeks to get results.

The recipe for pickled tomatoes in a cold way

This is a simple, tasty and affordable snack. Supermarkets offer a variety of sauerkraut vegetables. However, I want my own, home and useful. Each mistress in her own way makes sour tomatoes in a saucepan.

To pickle tomatoes in a cold way, prepare the products:

• medium tomatoes - 1 kg 700 g;
• Garlic - 5 denticles;
• horseradish - 1 sheet;
• dill umbrella - 1 piece;
• cherry and currant leaves - 1 pc .;
• vinegar - 20 ml;
• salt - 45 g;
• sugar - 15 g.

The ingredients are indicated per one 3-liter pot. In order to cook the sauerkraut tomatoes in a saucepan, first carefully wash the vegetables. Put them on a towel, then they must be wiped dry. In the place where the peduncle is located, you need to make a puncture.

Put the horseradish and dill into the pan to the bottom. Now tightly fill the container with tomatoes. In the recipe, an approximate number of vegetables is written: it all depends on the size. On a three-liter pot, you may need 1 kg of 700 g. However, if the tomatoes are larger in size, they will fit less and vice versa. Fill tightly, but this does not mean that you need to press down the vegetables.

Pour sugar into the pan and salt, pour the tomatoes with cold, purified (filtered) water. A very simple recipe for sauerkraut in a saucepan. You can improvise with spices and choose for yourself something that suits you.

Sour tomatoes with mustard in a saucepan

This is a recipe for cold salting. Ingredients are taken from the calculation of a three-liter pan. For cooking, you will need:

• Tomatoes - 1 kg 700 g;
• dill - 20-25 g;
• Laurushka - 3 leaves;
• currant leaf - 2 pcs .;
• cherry leaf - 2 pcs.

For the marinade, prepare:

• salt - 20 g;
• black pepper (peas) - 5 pcs .;
• sugar - 37 g or 2.5 tbsp. L .;
• dry mustard - 20 g;
• water - 1 liter.

For such salting it is necessary to take lightly underserved tomatoes. Vegetables choose unbroken, that is, without dents and cracks.

Put the tomatoes in a saucepan. First you need to put tomatoes on the bottom, then leaves of laurel, currant and cherry. Then put tomatoes again.

Now prepare the pickle. Water should be boiled, then put salt, pepper and sugar in it. Boil 5 minutes, then pour out the mustard and stir the brine until all is dissolved. Remove from heat, and let the marinade cool.

When the brine has become room temperature, then you can pour them vegetables and put them in the refrigerator. Very delicious sour tomatoes in a saucepan turned out. These vegetables add a piquant taste.

Sour dried tomatoes

This recipe is popular with many housewives. It is fast and uncomplicated. However, the species is not representative of tomatoes, so they will not fit for the festive table. But the pickled tomatoes for the winter in a saucepan by a dry method are very delicious.

To prepare, you need the ingredients for a three-liter pot:

• Tomatoes - 1 kg 700 g;
• salt - 1 kg;
• horseradish - 2-3 leaves;
• dill - 3 umbrellas;
• cherry leaves - 6 pieces;
• currant leaves - 6 pcs.

Sour tomatoes in a saucepan dry way are delicious and perfectly suited for snacks. Vegetables thoroughly wash and near the stems make a toothpick small nadkoly.

In the pan on the bottom put horseradish, dill umbrellas, cherry and currant leaves. Then put the tomatoes tightly. It is necessary to pour the fruit with salt. Now cover the vegetables with horseradish.

When you prepare the fruit, put a press on the top to oppress. Leave ready tomatoes in the heat for 24 hours. Then you can put them in the refrigerator. Sour tomatoes in a saucepan are prepared in a dry way. This method allows you to save a lot of useful substances.

Babushkin recipe for pickled tomatoes

No matter how you grease the vegetables, but there is an opinion that the old billets are the most delicious and proven. For their preparation it is necessary to take 10 liters of water, 1 kg of sugar, 400 g of salt, 1 tsp. Ground red pepper, currant leaves - about 15 pcs., And acetic essence. Tomato for one three-liter jar take about 1 kg of 700 g. Everything depends on their size. Also cook the horse-radish. It is needed in order to keep the vegetables more firm.

First, prepare the marinade. In the water put salt, currant leaves, sugar, red pepper, put on fire for boiling. After the brine has cooled to room temperature, pour into the marinade the vinegar essence. You can improvise with spices at your discretion.

In the old days vinegar was used very rarely, so the vegetables were sour for much longer. Therefore, it is added for faster cooking. Now take the pan and put the horseradish on the bottom. You can add dill, mustard or something else. Look to your liking. However, do not put a lot of spices, because the search will spoil your pickles.

Tomatoes pour ready cold brine and send them to the cold. In this way, pickled tomatoes for the winter in a saucepan are stored for at least two years. However, only if the vegetables are thoroughly washed.

Sour green tomatoes in a saucepan

This recipe is distinguished by originality and piquant taste. Try to cook not only red, but also green tomatoes. They are perfect for a festive table or for a second course.

To make pickled green tomatoes in a saucepan, cook the foods:

• dill - 100 g;
• sugar - 20 g;
• currant and cherry leaves - 4 leaves each;
• pepper (peas) - 14 pieces;
• salt - 30 g;
• Tomatoes - 1 kg 700 g per three liters.

Prepare a brine: in a liter of water dissolve sugar and salt, add spices, boil. Then leave to cool. In the meantime, pour the vegetables with boiled (cold) water for 30 minutes. Then scald them with boiling water and put them in a saucepan.
Tomatoes pre-pierce or cut at the stalk. This is to ensure that they do not burst.

Then pour them a cold marinade. Cover and remove to the refrigerator, cellar or balcony. Green tomatoes pickled in a saucepan are ready. Do not forget to pierce the vegetables, as this affects the presentable appearance of the fruit.

Advice

Culinary experts recommend choosing only the hard tomatoes for souring. Vegetables are not watery, but meatiness. Therefore, the grade "cream" is perfect. Be sure to sort them by size. If they are the same, then prokvasyatsya evenly.

If you take ripe tomatoes, then after salting you will get a vegetable porridge, not vegetables. No matter what kind of vegetables you take (green or red), they should be hard. Take tomato colored. On the festive table they look great.

With spices and condiments you can improvise. In addition to garlic or dill, you can try spicy herbs that are combined with tomatoes (savory, tarragon, rosemary, celery). With such varieties of spices, you will get the original recipe for sauerkraut in a saucepan.