The author posted a question in Food, Cooking
How to pickle tomatoes? and got a better answer
Response from Антон Владимирович[+++++]
How to pickle tomatoes correctly How to pickle tomatoes so that they retain their shape, tenderness and flavor? For salting suitable tomatoes are red, pink or brown, as well as tomatoes in the lactic stage of maturity: Select the fruit with dense flesh. Red tomatoes are better salted in smaller containers, in barrels of 10-15 pounds and without adding spices or add only dill Red tomatoes are poured in brine, where 5-6 percent salt, pink and brown - 6-7 percent and for the milky maturity - 8 percent. Pink, brown and fruits of the milky stage of maturity should be salted with spices and herbs at the rate of 50 kilograms of tomatoes and a half kilograms of dill, washed and cut into pieces 8 - 10 centimeters long, 150 grams of garlic, peeled from the skin and finely chopped and pounded in a porcelain mortar, 250 grams of horseradish root. You can add black currant leaves to improve consistency Spices and leaves are divided into three parts. Each of them is placed on the bottom of a barrel or jar, the middle and the top layer of tomatoes. Stacked tomatoes are covered with the top bottom. Through a string hole pour brine and leave for two days to ferment in a room where the air temperature is 22-24 degrees, and then transferred to a cool place and stored at a plus temperature of 0 to 4 degrees If the pickled vegetables are in an open barrel, they must be covered with a clean cloth rag on top?
How to pickle tomatoes correctly How to pickle tomatoes so that they retain their shape, tenderness and flavor? For salting suitable tomatoes are red, pink or brown, as well as tomatoes in the lactic stage of maturity: Select the fruit with dense flesh. Red tomatoes are better salted in smaller containers, in barrels of 10-15 pounds and without adding spices or add only dill Red tomatoes are poured in brine, where 5-6 percent salt, pink and brown - 6-7 percent and for the milky maturity - 8 percent. Pink, brown and fruits of the milky stage of maturity should be salted with spices and herbs at the rate of 50 kilograms of tomatoes and a half kilograms of dill, washed and cut into pieces 8 - 10 centimeters long, 150 grams of garlic, peeled from the skin and finely chopped and pounded in a porcelain mortar, 250 grams of horseradish root. You can add black currant leaves to improve consistency Spices and leaves are divided into three parts. Each of them is stacked on the bottom of a barrel or jar, the middle and the top layer of tomatoes. Stacked tomatoes are covered with the top bottom. Through a cord hole pour brine and leave for two days to ferment in a room where the air temperature is 22-24 degrees, and then transferred to a cool place and stored at a plus temperature of 0 to 4 degrees If pickled vegetables are in an open barrel, they must be covered with a clean cloth rag
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It's easier to buy ready made.
It's more interesting to watch the gynecologist take the tomatoes out of the jar
TOMATOES IN THE BOTTOMS Carrot tops sugar salt vinegar 3,4 sprigs of carrot tops this beautiful fluffy tail that sticks out of the ground put the tomatoes with the tops in jars. Pour boiling water over once. Leave to cool, pour the water into a pan and add water to 5 liters. 5 liters of marinade is enough for 4 three-liter jars. If you will roll up less - divide proportionally. So, you have 5 liters of liquid drained from the tomatoes and diluted with water. Pour there 20 tbsp. sugar, no amateurism, please, I do not like to vary, and then all surprised - why such a g.got there? + 5 tbsp of salt + 3.5 tbsp of vinegar Stirred, boiled with vinegar and immediately poured. Rolled up, overnight upside down under the warmest blanket.
It's out of season.