How to salt tomatoes in a bucket Bashny.Net

Since my high school days, I still remember. greenishThe ones they gave us in the dining room. It turns out that the recipe for salting is quite simple and it can be easily repeated at home.





Especially since it differs favorably from conventional canning. No need to mess with hot brine, and tomatoes are no less juicy and tasty, plus they retain much more nutrients.





In addition to everything else, salt offers not one, but many flavors. Tomatoes can be eaten at all stages of their salting. First they will be low-salt, then medium-salted, and now you have incredibly spicy and tasty, almost nuclear tomatoes!

Green tomatoes are best for pickling, since they are quite dense and perfectly retain their shape, which prevents them from turning into a mush during harvesting. The convenience of this recipe is that you can pick as many tomatoes as you have, without waiting for the necessary weight to accumulate.

The ingredients

• 4-6 kg of green tomatoes
• 3-4 sheets of horseradish
• 10 cherry leaves
• 5-6 bay leaves
• 2-3 heads of garlic
• tarhuna
• dillbundle
• celery
• 1 tbsp coriander seeds
• 1 tbsp mustard seeds
• 1 spicy pepper pod (optional)
• 1 tsp pepper mixture
• 3.5 tbsp salt per 1 l brine
• plastic-bucket

Preparation

1. Put on the bottom of the bucket some celery twigs, some dill, horseradish leaves, cherries, tarrough twigs.
   
   
   
2. Disassemble the garlic on the teeth and send them to the bucket along with the husks. Add coriander and mustard seeds, a spicy pepper pod and a mix of peas peppers.
   
   
   
3. Tightly lay the tomatoes, alternating them with layers of dill, celery, garlic and horseradish. Larger fruits should be placed in the lower layer.
   
   
   
4. Prepare brine at the rate of 3.5 tablespoons of salt per 1 liter of cold water. Stir until the salt is completely dissolved.
5. Pour the resulting tomato solution.
   
   
   
6. Put a load on top of it and put a load on it (a three-liter jar of water).
   
   
   
7. In this position at room temperature tomatoes should be 2 weeks. After that, it is better to remove them in a cool room, in the cellar or on the balcony.
8. Delicious salted tomatoes Ready. They are good as an independent snack and as an addition to second courses. Vegetable vinaigrette, prepared with salty green tomatoes, will acquire an original taste and make you look at this dish in a completely new way.
   
   
   
9. Bon appetit!

We have written about other ways of preserving tomatoes before. Here are 6 recipes for homemade preparations. Try this season to surprise loved ones with really tasty tomatoes!