Pickled tomatoes are one of the all-time favorite snacks. Pickles have been prepared in Rus' since ancient times. The primary reason for this was the lack of refrigerators. The harvest needed to be stored somehow, and pickling vegetables turned out to be the best way. Cabbage, cucumbers and tomatoes were perfectly stored in brine, placed in a wooden barrel. With the advent of refrigerators, the need to pickle vegetables disappeared, but the tasty dish was so loved that it is still prepared to this day. Moreover, there are already hundreds of variations in creating snacks.

We would like to offer you a wonderful recipe for pickled red tomatoes in a bucket. They will be an excellent snack for strong alcoholic drinks, and will also ideally complement the main dishes. Since in the modern world wooden barrels for pickling are used only in large-scale production, we will use an ordinary plastic bucket. Surely you have such a container at home, left over after buying mayonnaise or pickles in large quantities. If not, then take the most ordinary bucket into which you usually collect water. Choose a suitable pan lid for it. The main thing is that it covers the bucket tightly.

The cooking process itself is very simple and fast, but you will be able to enjoy the finished snack in lightly salted form only after 2 weeks, and in fermented form – after 3.

Taste Info Vegetable snacks / Tomatoes for the winter

Ingredients

• Tomatoes – 2-3 kg (depending on the volume of the bucket);
• Currant leaves – 15 pcs.;
• Garlic – 1–2 heads;
• Dill sprigs – 10 pcs.;
• Black peppercorns – 5–6 pcs.;
• Allspice peas – 5–6 pcs.
• For the brine:
• Salt – 60 g (per 1 liter of water);
• Water – as much as needed (depending on the number of tomatoes).

How to cook pickled red tomatoes in a bucket

Before fermenting tomatoes in a bucket, prepare all the necessary spices. Dill, allspice and black pepper, as well as currant leaves (preferably black) will give your tomatoes an amazing aroma. Garlic will make their taste more spicy and piquant.

Now prepare all these spices properly. Peel the garlic and rinse. Wash currant leaves and dill sprigs under running water.

The plastic bucket in which your appetizer will be fermented also needs to be prepared. Simply pour boiling water over it. Such sterilization will not allow bacteria to multiply inside the container.

It's time for the main ingredient. To prepare delicious tomatoes, try to select vegetables with a dense and tight structure. Soft tomatoes will simply fall apart, turning into an unappetizing mess. An excellent solution for pickling tomatoes would be to use the “Slivka” variety. They, as a rule, have all the characteristics necessary for fermentation.

Sort the tomatoes, removing damaged fruits. Wash each tomato thoroughly under running water.

At the bottom of a clean bucket we place black and allspice peas, a few peeled cloves of garlic, some black currant leaves, and sprigs of fresh dill.

Then place the washed tomatoes in a dense layer.

Sprinkle each layer with garlic cloves, currant leaves and dill sprigs. Thus, fill the bucket with tomatoes to the top. Place the remaining dill and currant leaves on top of the tomatoes.

Let's prepare the brine: for 1 liter of water you need 60 g of salt. Based on the volume of your bucket, as well as how full it is of tomatoes, calculate the required amount of liquid. For example, a 5 liter container filled tightly with tomatoes will require 1.5 liters of water and 90 g of salt. Mix the required amount of ingredients and mix thoroughly. The salt must be completely dissolved in water.

Pour the prepared brine over the tomatoes.

Cover the bucket with a lid (it should tightly cover the container with tomatoes, without letting air in), and put it in the refrigerator for storage.

After one and a half to two weeks, you can already try lightly salted tomatoes, and after three, pickled ones. Tomatoes without vinegar must be stored in the refrigerator with the lid closed (if the lid is inflated, it must be opened, the air released and closed again). Bon appetit!

Pickled green tomatoes in a bucket

Ever since an unknown cook came up with the idea of ​​salting green tomatoes, unripe fruits have become a real delicacy. But previously they were simply thrown away! Pickles made from green tomatoes differ from snacks made from ripened vegetables not only in their dense structure and neat appearance. Their spicy, very interesting and unique taste is the main advantage of unripe tomatoes. We invite you to make this delicious snack yourself. We will salt the vegetables in a plastic bucket, where they can be stored for a very long time. If you have free space in your refrigerator, you can even prepare this wonderful snack for the winter. It is so tasty, spicy and aromatic that you simply cannot get tired of it. Believe me, you, all family members, and your guests will devour these pickles on both cheeks at least every day!

Ingredients:

• Green tomatoes – 2 kg;
• Hot pepper – 1-2 pods;
• Dry dill umbrellas – 5 pcs.;
• Allspice peas – 10 pcs.;
• Garlic – 12 cloves;
• Water – 1 l;
• Salt – 30 g;
• Granulated sugar – 45 g;
• Fresh parsley - a bunch.

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Preparation

1. First, sort out the green tomatoes. The fruits should not be damaged, rotten or cracked. Surely, most of you are aware that green tomatoes contain a rather harmful substance - solanine. To get rid of it, soak vegetables in cold water for 2-3 hours. After this, rinse the tomatoes thoroughly under the tap.

1. Rinse the parsley and dry slightly. Also wash the peeled garlic cloves under running water. Cut clean hot peppers into 2-4 parts. If you don't like spicy snacks, you should remove the seeds from the pods.
2. The plastic bucket in which you will make pickled green tomatoes must be clean. Just before adding vegetables and spices, pour boiling water over it.
3. Place dry dill umbrellas and allspice peas at the bottom of the bucket. Add a few cloves of garlic, a little parsley and some hot pepper.
4. Place several layers of green tomatoes on top of the spices. Try to compact the vegetables as tightly as possible, because... "free floating" will make them too salty.
5. Place another piece of parsley, a little hot pepper and 2-3 cloves of garlic on a layer of green tomatoes. Continue alternating until you run out of ingredients. The last layer should consist of garlic and herbs. Do not fill the bucket completely. Leave 10-15 cm of the container free for the fermentation process.
6. Make the brine. Completely dissolve salt and granulated sugar in cold drinking water. Pour the brine into a bucket filled with tomatoes and spices.

1. Place a flat plate on the surface of the bucket. Place a weight on it, for example, a 3-liter bottle filled with water. Cover the press bucket with a large, clean towel to keep debris, dust, and bacteria out of the container. Leave the tomatoes at room temperature for 48 hours.
2. After 2 days, remove the towel, weight and plate. Cover the bucket with a lid and place it in the refrigerator.

1. The readiness of tomatoes can be easily determined by their color. As soon as it has changed, the appetizer can be tasted. On average, the process of pickling green tomatoes takes 30-40 days. It is after this period that the tomatoes will become just like barrel tomatoes - both in appearance and in taste.

Pickled green tomatoes with spicy filling in a bucket

These tomatoes can easily claim the title of “delicious snack of the year.” It's a pity that such a nomination hasn't been invented yet. But it’s still worth preparing such an original dish. It's not just delicious! It is extremely tasty, beautiful, and very piquant. Such an incomparable appetizer will amazingly complement a simple family lunch, a festive feast and the reception of dear guests.

Ingredients:

• Hot pepper – 1 pc.;
• Garlic – 10 cloves;
• Green tomatoes – 3 kg;
• Fresh dill – 1 bunch;
• Fresh parsley – 1 bunch;
• Large carrot – 1 pc.;
• Table vinegar – 2 tbsp;
• Sugar – 2 tbsp;
• Salt – 4 tbsp;
• Hot water – 2 l.

Preparation

1. First, sort out and wash all the tomatoes thoroughly. Make a cross-shaped cut on each tomato with a knife. Do not cut the tomatoes all the way to prevent them from breaking into quarters.

1. Prepare the filling. Peel and rinse the carrots. Remove the skins from the garlic cloves. Remove the seeds from the hot pepper and rinse it as well. Wash the dill and parsley and then dry. If you wish, you can add sweet pepper to the filling - it will give the appetizer its own aromatic note. Now all this needs to be crushed. The easiest way to do this is with a food processor. However, if you don’t have this useful device on your household, then chop the food in the standard way: grate the carrots and garlic on a medium grater, and finely chop the herbs and peppers with a knife. Mix all filling ingredients thoroughly.
2. Using a teaspoon, or even better, a coffee spoon, scoop the filling into the slits made on the tomatoes. Try to fill all the available space with vegetable “minced meat”.

1. Place the stuffed tomatoes in a bucket, after scalding it with boiling water.
2. Prepare the brine. Add salt, granulated sugar and vinegar 9% to boiling water. Mix thoroughly until all white grains are dissolved. Let the brine cool slightly (to about 70 degrees).
3. Pour the slightly cooled brine over the tomatoes in a bucket.

1. The liquid should completely cover the vegetables. Otherwise, the top tomatoes will not be salted.
2. Cover the bucket with a lid. Its diameter should be slightly smaller than the circumference of the container with spicy tomatoes. That is, the lid needs to be in contact with the contents of the bucket. Place a small weight on top. A press, as such, is not needed. A light weight is needed so that the tomatoes will not float to the surface of the brine.
3. Leave the bucket of tomatoes at room temperature for 4 days.
4. After the specified period, the pickled tomatoes in the bucket are completely ready for use. This snack should be stored in the refrigerator to prevent it from spoiling. Bon appetit!

Vegetables

Description

Pickled tomatoes in jars prepared for the winter by salting them. In addition to salt for the brine in which tomatoes are fermented, other spices are also used. Therefore, the longer the prepared tomatoes are in such aromatic brine with spices, the brighter and richer their taste will be. Preparing pickled tomatoes is a very original snack, which, by the way, makes you want to enjoy it not only in winter, but also in summer. Based on the fact that sometimes harvests are too large, nothing prevents you from fermenting tomatoes for the summer, and even more so for the winter.

This step-by-step recipe with instructions and photos provides detailed information on pickling tomatoes in jars at home. However, you can ferment tomatoes in other convenient containers. If you have a special barrel for pickling vegetables, then you are lucky. The barrel is what you need! But keep in mind that tomatoes stored in jars are no worse than barrel tomatoes. In addition, fermenting vegetables in glass allows you to pickle tomatoes in the quantity required for each. For example, for starters, a three-liter jar is suitable for pickled tomatoes. This will allow you to try out vegetable preparations before stocking up on them for the whole winter.

Fermentation is one of the oldest methods of food preparation. Just a few centuries ago, people did not know what refrigerators and greenhouses were. Therefore, they had to stock up on food for the whole year from the summer. In Rus', everything was fermented - cabbage, apples, watermelons, beets, cucumbers, tomatoes. The cellars were filled with barrels of tasty and healthy homemade delicacies. If you want to touch the traditions and please your loved ones with a savory snack, master the recipe for pickled tomatoes.

Medium difficulty

Fermentation is a biochemical method of preservation. The process is based on fermentation, during which carbohydrates are converted into lactic acid. It is this substance that gives the preparations a specific aroma and piquant sourness. But the most important thing is that lactic acid is a powerful natural preservative that blocks the proliferation of harmful microflora.

8 culinary rules

Pickling is one of the oldest methods of preparing vegetables. But unfortunately, over the years, fewer and fewer housewives resort to it. If you want to please your loved ones with a traditional Russian appetizer, you will need eight recommendations on how to prepare pickled tomatoes at home.

1. Choose quality tomatoes. They should be dense, fleshy, without dark spots or mechanical damage. For pickling, it is better to choose slightly unripe fruits.
2. Protect fruits from cracking. To prevent the peel from bursting, pierce each vegetable with a toothpick. This will also help the fruits to be better salted.
3. Select a container. If you can't use a barrel, replace it with glass jars. If large volumes of product are needed, use enamel pans and buckets.
4. Prepare the container carefully. The jar, bucket or pan should be washed with baking soda and doused with boiling water. Before adding vegetables, wipe the container dry.
5. Don't skimp on the brine. The liquid should completely cover the vegetables.
6. Protect the product from mold. You can cover the container with a cloth soaked in vodka, or put an aspen twig, cleared of bark, into the brine.
7. Fermentation temperature. The appetizer should be prepared at a temperature no higher than 25°C. Otherwise, pathogenic microflora will begin to form in the brine.
8. Observe storage conditions. Pickled tomatoes should be stored at a temperature of 0-5°C. In such conditions, the product can last up to eight months.

You have the right to experiment with a set of spices and herbs, removing some components and adding others. But regarding salt and sugar, you need to strictly adhere to the recipe.

Recipes for pickled tomatoes for every taste

In Rus', housewives fermented tomatoes in huge barrels so that there would be enough snacks for the whole winter. Now that the vast majority of people live in cramped city apartments, the task has become somewhat more difficult. Where can I get a barrel? Where should I store it? Resourceful housewives found nothing better than fermenting tomatoes in jars, buckets and pans.

With garlic and herbs

Peculiarities. Fans of spice will love the recipe for pickled tomatoes with garlic, horseradish and herbs. The bright fresh taste of the products will remind you of summer. And hot spices will help the body survive the fight against colds.

You will need:

• 4 kg of tomatoes;
• horseradish root (about 10 cm);
• two heads of garlic;
• a bunch of parsley;
• dill umbrellas (five for each jar);
• salt (70 g for each liter of water);
• currant and cherry leaves at your discretion.

Preparation

1. Wash and dry the tomatoes. Do the same with greens and berry leaves.
2. Peel the garlic. If the cloves are too large, cut them in half.
3. Peel the horseradish and cut into small slices.
4. Place berry leaves, garlic, horseradish and dill at the bottom of the jars.
5. Place the tomatoes on top, layering them with leaves and garlic. Place them tightly, but try not to crush them.
6. Depending on the density of the tomatoes, you will need 2-3 liters of brine. Dissolve salt in warm water. Strain the liquid through several layers of gauze.
7. Fill the jars to the top with brine. Cover the containers with lids, but not tightly.
8. Place in a warm place. If after one or two days the liquid in the container ferments, it means the fermentation process has begun. Leave the tomatoes for another five days.
9. Place the jars in the refrigerator or any other cold place. Ripe tomatoes will be ready in two weeks, and green ones in a month.

Tomatoes pickled in jars for the winter are prepared without seaming and without sterilization. Close the finished product tightly with a nylon or metal lid. At the right temperature, the product will last a long time, and its taste will only improve over time.

With mustard

Peculiarities. The tomato itself has a bright and rich taste. But even such a fragrant vegetable always wants to be given some new shades. Sour tomatoes with mustard for the winter in jars are an original snack with a very unusual taste. Additional sharpness ensures better preservation of the product.

You will need:

• 3.5 kg of tomatoes;
• three cloves of garlic;
• 10 g grated horseradish;
• liter of water;
• 60 g salt;
• 30 g mustard powder;
• 20 g honey;
• two dill umbrellas;
• two bay leaves;
• carnation inflorescence;
• ten coriander grains;
• eight black peppercorns;
• five peas of allspice.

Preparation

1. Place spices, garlic, dill and horseradish in the bottom of the jar.
2. Pack the tomatoes as tightly as possible.
3. Dissolve half the mustard, honey and salt with water. Pour the marinade over the tomatoes.
4. Place gauze or cotton napkin on the container and sprinkle the remaining mustard on top.
5. Leave the workpiece at room temperature for ten days.
6. Seal the jar with a lid and place in the refrigerator. In a couple of weeks the product will be ready.

If you are worried about the safety of the product, add aspirin. One tablet is enough for a liter jar. The drug will not only kill germs, but will also help keep the tomatoes elastic.

In a bucket

Peculiarities. In the old days, it was customary to ferment vegetables in large barrels. Unfortunately, in city apartments there are neither barrels nor conditions for storing them. Therefore, if you want to prepare the product in large volumes, use a 12 liter enamel bucket. The taste of the snack will be as aromatic as a barrel one.

You will need:

• 8 kg of tomatoes;
• 5 liters of water;
• a glass of salt;
• half a glass of sugar;
• two heads of garlic;
• ten dill umbrellas;
• five sweet peppers;
• three onions;
• 20 peas each of black and allspice;
• ten bay leaves;
• ten horseradish leaves.

Preparation

1. Cut the onion into half rings and the sweet pepper into large strips.
2. Place a layer of leaves, spices, onions and peppers at the bottom of the bucket. On top are tomatoes. Alternate layers until the bucket is full.
3. Dissolve dry ingredients in water. Pour brine over the tomatoes.
4. Cover the bucket with clean gauze and a large plate on top. Place a pressure, which can be a bottle of water. Change the gauze periodically.
5. Place the bucket in a cool place. When the brine acquires a pleasant sour taste, you can begin tasting.

Always place large and unripe tomatoes at the bottom of the bucket. This way they will be better salted.

Stuffed

Peculiarities. Stuffed tomatoes are the best option for snacks. The products will be well saturated with each other’s flavors, and the brine will give them softness and additional piquancy.

You will need:

• 5 large tomatoes;
• two bell peppers;
• three cloves of garlic;
• a bunch of parsley;
• 15 g salt;
• 50 g sugar;
• 40 ml vinegar;
• 0.5 liters of water.

Preparation

1. Make cross-shaped cuts in each tomato.
2. Finely chop the pepper, herbs and garlic or grind in a blender. Stuff the fruits.
3. Mix water with bulk ingredients and boil.
4. Place the stuffed tomatoes in a bowl, cover with a plate and place pressure. Leave for two days at room temperature.
5. Transfer the tomatoes to the refrigerator. In a day the dish will be ready. This product can be stored for a week.

Methods for harvesting green fruits

It happens that due to the vagaries of nature, the harvest is in jeopardy. An unexpected cold snap can cause tomatoes to simply refuse to ripen. But don’t let the harvest go to waste! You can collect unripe fruits and wait until they reach home. You can also prepare pickled green tomatoes for the winter.

Hot

Peculiarities. The main disadvantage of pickled green tomatoes is the cooking time. Typically, you need to wait at least a week to enjoy the savory snack. For such impatient gourmets, a recipe for instant pickled tomatoes has been invented. The only drawback of this snack is that it can be stored for no more than seven days.

You will need:

• 3 kg of tomatoes;
• a bunch of celery;
• head of garlic;
• two tablespoons of dill seeds;
• the same amount of salt;
• the same amount of sugar.

Preparation

1. Wash the tomatoes, remove the stalk, and also cut out the place where the fruit attaches to the stalk. This is one of the main conditions for quick fermentation.
2. Place fruits, garlic cloves, chopped celery and dill in a jar.
3. Boil water, add bulk ingredients. Continue heating the liquid until the crystals dissolve.
4. Pour the brine into a jar, cover the container with a plate and leave in a warm place for three days.
5. During this time, the brine should become cloudy and ferment. Try it. If the liquid has acquired a pleasant sour taste, close the jar with a nylon lid and put it in the refrigerator.
6. In one or two days the snack will be ready.

To prevent vegetables from falling apart when they come into contact with boiling water and become even more fragrant, it is necessary to “seal” the hole that was formed when cutting the cuttings. This can be done using a small piece of garlic.

Cold

Peculiarities. Cold pickling of tomatoes helps preserve the structure and benefits of the fruit as much as possible. But you will have to wait at least three weeks for the product to be ready. Tomatoes pickled in a saucepan will be saturated with the aroma of spices and get rid of their specific bitterness.

You will need:

• 5 kg of tomatoes;
• 250 g sugar;
• 50 ml vinegar;
• a bunch of herbs (dill, parsley, tarragon);
• ten currant leaves;
• ten cherry leaves;
• head of garlic;
• salt (70 g for every liter of water).

Preparation

1. Place half of the berry leaves and spices on the bottom of the pan.
2. Place the tomatoes in a container. If you like whole tomatoes, make a small cross-shaped cut in them. You can also ferment the fruits in halves or pieces.
3. Cover the workpiece with the remaining leaves.
4. Dissolve salt and sugar in water. Strain the liquid and add vinegar.
5. Fill the workpiece with brine and place it under pressure in a cold place. After three weeks you can start tasting.

Dry

Peculiarities. The dry method does not involve the use of brine. During the ripening process, the tomatoes themselves will begin to release juice, in which they will be salted. The taste of the product is as natural as possible and very piquant.

You will need:

• 4 kg of tomatoes;
• six cloves of garlic;
• four cherry leaves;
• four leaves of horseradish;
• six cabbage leaves;
• 60 g sugar;
• 20 g salt.

Preparation

1. Wash the tomatoes and remove the stem. Prick each fruit with a toothpick or fork.
2. Place the cabbage leaves in boiling water for five minutes to soften them.
3. Place the tomatoes in a bucket, layering them with spices and berry leaves. Sprinkle foods with salt and sugar.
4. Cover the top with cabbage.
5. Place the tomatoes under pressure in a cold place for a day.
6. If the fruits have released juice, put them under pressure again and leave for two to three weeks.
7. If there is no juice, you will have to add brine prepared at the rate of 70 g of salt per liter of water.

Green tomatoes contain a toxic substance called corned beef, which is neutralized when ripened. If you still fear for the safety of your loved ones, first soak the fruits in salt water for seven to eight hours.

In ancient times, people sincerely believed in omens that permeated all areas of life, including cooking. So, you need to pickle vegetables only in a good mood, otherwise the snack will turn out bitter. You should also not ferment vegetables during the full moon. Workpieces made during this period will be too soft and will quickly deteriorate. If you want tomatoes pickled for the winter to turn out tasty, follow the recipe and follow folk wisdom.

Print

Pickled tomatoes - traditional Russian appetizer, which is welcome at any table. When I hear the word “fermented,” I remember my grandmother’s cellar with the ceiling hung with bunches of grapes (in this form they could be stored until spring), with shelves on which were crowded delicious jars of jams and marinades, bunches of onions, garlic, and other various supplies for winter. In the center of all this abundance there was always a huge barrel of pickled vegetables and fruits. They fermented everything that was fermented in it: apples, watermelons, tomatoes, cucumbers, cabbage - everything in one barrel. What a delicious treat it was! It’s a pity that it’s impossible to organize such a barrel in a city apartment, although you can ferment vegetables in a three-liter jar - it’s simple and no less tasty.

You will need:

• 25 tomatoes (small)
• salt 3 tbsp. l (with slide)
• sugar 1 tbsp. (without slide)
• water 1.5 liters
• bay leaf 2-3 pcs
• garlic 1 head
• allspice peas
• black peppercorns
• dill umbrellas
• hot pepper

You will also need a three-liter jar or enamel pan. I like the jar better because... It is more convenient to store it in the refrigerator.

Step-by-step photo recipe for making pickled tomatoes:

Prepare: Bring water to a boil with salt, sugar and bay leaf. Cool.

Wash the jar and tomatoes. Place at the bottom of the jar spices And garlic. If you don't have dill umbrellas, you can add dry dill seeds. If you like it spicy, add hot pepper (half or tip).

Place in a jar.

Pour in cold brine and leave at room temperature for 3-4 days.

During this time, the fermentation process will begin in the jar, i.e. fermentation using lactic acid bacteria. Unlike, which ferments very actively, tomatoes will not boil. A white film may form on the surface, which should be removed with a spoon and discarded.

After three days, cover the jar with a lid and remove refrigerate for 5-7 days, after which the appetizer that is always welcome on the Russian table is ready. The longer the tomatoes sit in the refrigerator, the brighter and richer their taste will be. Bon appetit!

How to cook cabbage, sauerkraut in a jar, look

Pickled tomatoes. Brief recipe.

You will need:

• 25 tomatoes (small)
• salt 3 tbsp. l (with slide)
• sugar 1 tbsp. (without slide)
• water 1.5 liters
• bay leaf 2-3 pcs
• garlic 1 head
• allspice peas
• black peppercorns
• dill umbrellas
• hot pepper

Prepare the brine: bring water with salt, sugar and bay leaf to a boil. Cool.
Place spices and garlic at the bottom of the jar. Place the tomatoes in a jar, fill with cold brine and leave at room temperature for 3-4 days. After three days, cover the jar with a lid and put it in the refrigerator for 5-7 days, after which the snack is ready. The longer the tomatoes sit in the refrigerator, the more sour and brighter their taste will be.

In contact with

Instant Pot Fermented Tomatoes actually take 3 days to prepare. Not so fast, I agree. But still, you don't have to wait until winter to try a delicious snack. The savory tomatoes are worth the wait. Moreover, unlike pickled tomatoes, this appetizer is prepared without vinegar, which is good news.

Ingredients:

- small red ripe tomatoes – 1 kg;
- parsley – a small bunch;
- basil – several sprigs (1 per jar);
- garlic – 3-5 cloves;
- dill umbrellas - 1 per jar.

For the marinade:

- salt – 2 tbsp. l.;
- granulated sugar – 2 tbsp. l.;
- clean filtered water – 1 liter.

Recipe with photos step by step:

1. The smaller the tomatoes, the faster they will be ready, and the richer the taste of the snack will be. Wash them thoroughly and dry them. It is advisable to ferment fleshy, ripe and sweet tomatoes. Sour brown tomatoes require a special approach.




2. Using a small knife, carefully cut out the area where the tomato attaches to the stem. Try to make a small and shallow cut so that the tomatoes do not become deformed when the hot brine is added.




3. Divide all spices and herbs according to the number of jars. Place half of the portions on the bottom of the jars. The greens, of course, must first be washed and blotted with paper towels. Garlic – peel. In addition to or instead of the specified greens, you can use greens or celery stalks. But this is not for everyone.

By the way, it also turns out very tasty. Great idea for a summer table.

4. Pack the tomatoes tightly. To fit more into the jar, it is better to use small tomatoes. Place the remaining greens on top.
Prepare the brine. Bring clean filtered water to a boil. Add salt and sugar. Stir. Boil for a couple more minutes. The brine is ready. If the jars are not yet filled, then leave the brine on the stove to simmer over low heat. Carefully pour the brine into the jars. Cover the jars with lids. Just cover it, no need to twist it. Place in a warm place. In summer, leave it directly in the kitchen, at room temperature, or take it out onto the balcony. Pickled tomatoes will be ready in three days. Very tasty, “carbonated”, piquant and without a drop of vinegar. Try this fragrant summer snack too. I hope you enjoy pickled tomatoes, the recipe is easy to remember, but it’s still better to write it down.

And for the winter we suggest preparing