Salting and pickling - the earliest extant ways of preserving vegetables.And, perhaps, the most useful!The enzymes produced during fermentation and yeast, it is extremely positive effect on our body, the entire gastrointestinal tract and other organs.Yes, and delicious obtained such vegetables, very tasty!No wonder drum cucumbers, tomatoes, mushrooms, cabbage belong to the national cuisine of many nations of the world.
basic rules salting tomato
How to pickle tomatoes in a barrel, then to be happy to have a snack of boiled potatoes, fried meat and other edibles?And to spoil the vegetables are not purchased an unpleasant odor and taste?Let us explain some basic principles of preparation of raw materials, packaging and recipes brine.Firstly, before pickling tomatoes in a barrel, they must be sorted by size and ripeness.For the preservation of so fit and red and pink, and brown, and green.The main thing is that the fruits were healthy, with no damage or decay.Preferred tomatoes small or medium-sized, with a thick skin, fleshy.
How to pickle tomatoes in a barrel?If the tomatoes are red or pink, the optimal size for their capacity - from 25 to 50 liters.A brown and green well-behaved "feel" in barrels of 100 liters or more.How to pickle tomatoes in a barrel to fill the concentration proved to be correct?For small tomatoes, brown, pink and green requires an 8-percent brine, and for the large red and brown - 9 percent.If the amount of salt equal to 4-6 percent, are the fruits should be stored in a cold room.
basic recipe salting
How to pickle tomatoes in a barrel to keep the right balance of foods?Take on arming these numbers here.For every 100-105 kg of tomatoes requires about 1.5 kg of dill, hot pepper pods - 100 gr., 400 gr.twigs and leaves of parsley and celery, and 1 kg of leaves currants, salt, about 7-5 kg (8-9% of the brine).Besides, what other ingredients pickle tomatoes in a barrel, to have a delicious spicy flavor and a bright, full-bodied taste?Of course, it is placed in the casting bay leaves, horseradish, marjoram, basil, coriander, peas allspice.And do not forget the garlic - what without preservation!This recipe read below.
Tomatoes garlic under
to start offering you prepare tomatoes in a barrel here on such a recipe.Their main "highlight" - in the saturated brine with garlic, vegetables imparts a unique taste and aroma.The ratio of products include tomatoes - 53 kg, hot pepper in pods - 50-55 oz., Leaves and roots of horseradish - 250 gr., Garlic - 165 gr., Leaves and sprigs of celery - about 1 kg of table salt - 2.5-3 kg.Prepared tomatoes tightly packed in barrels, shifting fresh herbs and spices.Pour the cooled brine, prepared in the boiled water, put the yoke and leave in a warm place for a day or three.Then move the keg in a cool place and will be the main pickling.At the finished product will be a very nice garlic celery taste and smell.
Spicy tomato
If you like spicy, peppered tomatoes in a barrel, the recipe proposed salting you probably will appreciate.For the quality we guarantee just should observe these proportions products.Fresh tomatoes requires 53-55 kg, cayenne pepper - 150-170 gr., Fresh or dried dill - about 750-800 g., Horseradish and parsley root - 300 gr., And the leaves of cherry and blackcurrant (together or onetype) - 500 gr.Salt for preserving require at least 3 kg.Salting tomatoes in a barrel, start with the fact that the bottom of the container lay currant and cherry leaves.Peppers and cut the roots into small pieces.The salt is dissolved in the necessary quantity of water.Fold the tomatoes in a barrel, shifting their roots, leaves and pieces of pepper, then pour brine.Cover with a clean cloth and leave to prokisaniya 2 nights.Then take a barrel in the basement, cover and leave to complete fermentation.
Side note
If you are salted green or brown tomatoes, then to give them a nice pink color, take a few heads usual red beet.Peel, wash, cut into large chunks and reload tomatoes.Beetroot pickle stain and add a light, very pleasant aftertaste.And do slices can be used in soup or eat as a snack winter.More to improve the taste of green and brown tomato, as a spice often used mustard powder.Food lovers are advised to apply it to all housewives, preserving vegetables in store!Besides mustard kills many putrefactive bacteria that cause spoilage of conservation.It is, among other things, natural natural antiseptic!
salted dry
original method of pickling of vegetables is called "dry".Running it without the usual we fill the brine or marinade.Simply prepared tomatoes laid out in rows of barrels.Each row falls out generously with salt.It requires much - about 100 kg of tomatoes are consumed between 11 and 12 kg of salt.It is better not to take "extreme" and wholemeal.Cover the drum circle on top - oppression, send in a cool place.Due to start up salt tomato juice, leaven, and after a certain time (at least 2 weeks, to taste) will be ready for use.The excess will not be here that same mustard powder, which we have already been contacted.And for raising appetite aroma preservation in place for at least 10-12 grams.allspice pepper, about 5 grams.bay leaves and 15 grams.coriander.
harvested vegetables and eat to your health!
