Everything about pickled tomatoes: benefits and harms, cooking recipes, storage conditions

 Everything about pickled tomatoes: benefits and harms, cooking recipes, storage conditions

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Pickling is one of the most ancient principles of vegetable preservation, which gained popularity in the 19th century.
Thanks to the use of a saline solution during fermentation, vegetables are not only preserved until winter, but also do not lose all their useful properties.
Pickled vegetables are useful and necessary for a person for the normal functioning of the digestive system. Tomatoes are especially popular. It is not at all difficult to subject them to the fermentation process. They are tasty, have an attractive appearance and a pleasant aroma. It is necessary to prepare pickled tomatoes for the winter since summer in order to maintain and strengthen the immune system during dangerous periods of seasonal diseases. In this article, we will take a closer look at pickling tomatoes and much more.

What is pickling?

Fermentation is one of the most common ways of harvesting vegetables for the winter, by lactic acid fermentation. As a rule, vegetables are fermented in their own juice (for this they must be cut) and in brine (you can either cut them or leave them whole).

When fermented, vegetables soften and ferment, resulting in an increased amount of lactic acid. Fermented products are characterized by a peculiar sour-salty taste and attractive aroma.

How do they differ from salted and pickled ones?

Today, many housewives do not see the difference between pickling, pickling and souring food, considering all this to be one method of harvesting vegetables, but this opinion is erroneous.

Salting vegetables will require a much higher amount of salt, while less lactic acid is released compared to sourdough and pickling. When pickling, acetic acid is added separately to the product, which is not observed in the other methods of preparation presented. Unfortunately, vinegar kills not only harmful microbes, but also useful microelements contained in the product are destroyed along the way.

How to choose a vegetable?

Tomatoes are a favorite harvesting vegetable and are in great demand among gardeners due to their variety of varieties and tastes.

When choosing tomatoes for pickling, everything directly depends on the selected variety. But at the same time there are a number of points that you must pay attention to when choosing tomatoes for pickling:

  1. The size. It is advisable to opt for small or medium-sized tomatoes, since large tomatoes can simply burst when cooked whole.
  2. Tomatoes should have a firm skin.
  3. Whatever varieties you choose, carefully examine the fruits, do not allow the appearance of fungi.

One of the best varieties of tomatoes for pickling is De Bario, and its varieties such as royal or orange.

Product in a can or in a barrel - what's the difference?

You can ferment tomatoes in ordinary glass jars or oak barrels. The first option is suitable for those who live in small apartments, since it will not work to place a barrel in them. The second option is preferable for people living in private houses and preparing large quantities of pickled tomatoes. Therefore, you can cook tomatoes for the winter in cans, but they will taste like barrel ones.

Benefit and harm

Pickled tomatoes contain the same amount of beneficial trace elements and vitamins as fresh vegetables. The presented product contains a greater amount of such an antioxidant as lycopene, which has a positive effect on the entire human body.

Pickled tomatoes contain a large amount of vitamins, namely PP, A, B1, B2, C. Among useful minerals, calcium, potassium, phosphorus, and iron can be distinguished. The calorie content of pickled tomatoes is 13 kcal per 100 grams.

This combination of useful elements helps to reduce the risk of pancreatic and prostate diseases when using pickled tomatoes.

Reference! Fermented fruits improve the condition of the heart, blood vessels and cervix.

This product is also useful for losing weight, because it is low in calories. Such preparations in moderation can be consumed even by patients with diabetes mellitus and people with liver and gallbladder problems.

Green or brown?

There are many types of tomatoes, but green and brown tomatoes are especially popular for pickling. The only difference between them is taste, brown tomatoes are sweeter and green ones are sour. Therefore, taking into account this point, there are recipes that indicate which type of tomato should be used. It is also preferable to ferment brown tomatoes in jars, and green ones in barrels.

Step by step instructions for cooking

At this stage of time, there are a huge number of different recipes for pickled tomatoes, each of which is characterized by a special taste. Read on to know how to ferment tomatoes according to different recipes, this is very useful.

With cabbage

To prepare the presented recipe, you will need the following components:

  • 10 kilograms of cabbage;
  • 5 kilograms of brown or red tomatoes;
  • 300-400 grams of salt;
  • a bunch of celery;
  • dill seeds;
  • several leaves of currant;
  • a few cherry leaves;
  • spicy pepper.

Having picked up the indicated ingredients, you can start cooking:

  1. The tomatoes are thoroughly washed out and a toothpick is pricked on the side where the stalk is located.
  2. The cabbage is thoroughly washed and finely chopped.
  3. Cabbage and tomatoes are laid in layers in a washed and sterilized three-liter jar. They should be laid out pretty tightly, with the stalks up.
  4. Sprinkle salt on each layer that is laid, and then add a small amount of all the remaining ingredients. So, the container is filled to the top, the last layer must be cabbage.
  5. The can is closed with a clean cloth and the load is placed on top.

The dish must be kept for 10 days in a room at room temperature, and then transferred to a cooler place.

We watch a video of sauerkraut tomatoes with cabbage:

In banks

To prepare pickled tomatoes in a jar, you need to prepare the following ingredients:

  • dense tomatoes - 2 kilograms;
  • dill;
  • parsley;
  • a few sheets of horseradish;
  • one large garlic;
  • salt - 3 tablespoons;
  • filtered water - 5 liters.

Having picked up the indicated ingredients, you need to start cooking:

  1. Rinse tomatoes and herbs thoroughly. Peel the garlic. Sterilize the jar (for this you need to put it in the oven for 5 minutes and turn it on at 160 ° C).
  2. At the bottom of the jar, lay out the herbs cut with scissors.
  3. Press each garlic clove lightly with a wide knife. Distribute the garlic evenly.
  4. Boil water in a small saucepan. Don't forget to add salt.
  5. We are waiting for the water to cool down and pour it into the jar.
  6. Neatly lay out medium-sized tomatoes in rows.
  7. Add chilled boiled water. Close it tightly with a nylon lid.

Our pickled tomatoes are ready, now they need to stand for a couple of days and can be laid on the table.

ATTENTION! The jar should be stored in a cool place.

A quick recipe for lightly salted tomatoes

There are many recipes for making lightly salted tomatoes. The recipe for making lightly salted tomatoes includes the following ingredients:

  • tomatoes - 7-8 pieces (the size of a woman's fist);
  • a bunch of dill;
  • a bunch of parsley;
  • hot pepper - 1 piece (preferably chili);
  • a mixture of peppers and peas - 30 pieces;
  • bay leaf - 3 pieces;
  • garlic - 4 cloves.

For 1 liter of brine, the following components are needed:

  • boiled hot water - 1 liter;
  • salt - 1 tbsp. l .;
  • sugar - 2 tablespoons

Having prepared the presented components, you can start preparing the recipe:

  1. Rinse the tomatoes and herbs, peel the garlic, peel the pepper and chop finely. We sterilize the jar.
  2. Put half of the herbs, garlic, hot pepper, bay leaf, and a mixture of peas on the bottom of the pan.
  3. Put the tomatoes in the pan.
  4. Cooking the brine. Add salt and sugar to hot water. Stir.
  5. Pour the hot brine into the tomatoes and put the other half of the greens on top.
  6. We put oppression on the tomatoes.
  7. Let the workpiece stand for 2 days at room temperature.
  8. Transfer the tomatoes to a jar, pour over the brine and close the lid.

Now you know how to quickly cook lightly salted tomatoes.

There are thousands of recipes, mostly the ingredients are the same, the cooking method is the same. Only details are subject to change.

What else can you add to the preset?

When preparing pickled tomatoes, the following vegetables can be added to them:

  • cucumbers;
  • cabbage;
  • pepper;
  • garlic;
  • beet.

Problems and difficulties

During the preparation of the presented snack, problems with the container may arise, quite often the cans explode, which is explained by non-observance of the technology of their sterilization.

In addition, there are situations when the hostess adds too much salt, as a result of which the tomatoes become very sour.

Storage conditions

You can store such blanks not only in the basement or underground, but also at home.such as in a closet, under a bed, or anywhere else inaccessible to children to avoid injury. If there is a balcony, not open, but glazed, you can store in it.

Culinary application

The presented blank will easily decorate any table as a separate dish. And how much can be prepared from such preparations, for example, add to the soup and to the stew, tomatoes easily dissolve in the frying and give the dish unique notes of taste!

In the Soviet Union, not a single feast was complete without these delicacies. Each hostess in the house or garage had a separate warehouse of magic cans, which were opened only on holidays. Sourdough is not only the history of the people, it is also incredibly tasty and healthy.

Watch the video: PreservingCanning Homegrown TomatoHow To Make Tomato Puree (May 2022).