From time immemorial, our ancestors salted tomatoes (and not only!) in oak barrels. In a city apartment, this method is not a very good solution, but there is always an alternative. Let's pickle tomatoes for the winter in a similar way in a three-liter jar?
Ingredients
- Tomatoes - 2,5 kg
- Garlic - 2 clove
- Hot red pepper - 1 pcs.
- Bay leaf - 2 pcs.
- Dill - 1 twig
- Cherry leaves - 4 pcs.
- Horseradish (leaves) – 2 pcs.
- Tarragon - 1 twig
- Ground black pepper - 1/2 tsp.
- Water - 1 l
- Salt - 70 g
Step-by-step cooking recipe
Wash tomatoes and greens and lightly dry, peel garlic.
Put garlic and spices on the bottom of a pre-sterilized jar.
Tamping a little, fill the jars with tomatoes.
Dissolve salt in water, mix well. Pour the resulting brine over the tomatoes in the jar to the top.
Cover the jar with the blank loosely with a lid and leave to ferment at room temperature for 3-4 days. When the fermentation process enters the active phase, the brine from the jar can flow out, so I recommend initially putting the jar in a bowl or pallet.
After fermentation is complete, drain the brine from the jar into a saucepan, boil and pour the tomatoes in the jar again. Seal the jar tightly and send it for storage in a cool dark place.
