Every housewife knows that for canning tomatoes under an iron lid, certain skills and a considerable waste of time are required. For pickled vegetables, sterilization of glass containers is necessary, as well as the ability to properly use the sealing key.
An alternative and proven option for blanks for the winter is salting tomatoes under a capron cover. The advantage of this method is that when pickling tomatoes do not lose their vitamin properties. An important factor is the simplicity of the technology of preparation, as well as the speed of fermentation of vegetables.
Taste pickling tomatoes under a capron caps, exceed pickled several times. They turn out very fragrant, saturated and serve as an excellent snack for many dishes. The tomatoes prepared in such a way, are ready for the use in half a month. You can try using some great recipes for making tomatoes under a plastic lid.
Quick Salted Tomatoes
Composition:
1.7 kg red tomatoes;
1 PC. Bulgarian pepper;
1 paprika hot pepper;
3-4 garlic cloves;
3 tbsp. l rock salt;
170 gr. Sahara;
horseradish leaf, parsley;
Method of preparation
At the bottom of a three-liter bottle put a piece of horseradish and a sprig of parsley. Peel the garlic, put greens on top. Hot pepper cut in half, one part to lower to the bottom of the bottle. Tomatoes put on a third can. Peel the sweet pepper core, cut into slices and put a few circles on the tomatoes. Next, add a jar of tomatoes, top - the remaining bitter pepper, lettuce rings.
Marinade should be heated on the stove to 40 degrees, add sugar and salt to it. Pour tomatoes, cork capron lid and put in heat for 3 days. Under the container should be put a plate to avoid brine overflow. For further storage, lower to basement.
Tomatoes with beets
Product Composition: 1 kg of red tomatoes;
1 sugar beet;
sugar to taste
3 tbsp. l coarse salt;
2 bay leaves;
5-6 peppercorns;
3-4 pieces cherry leaf;
Celery greens, dill.
Preparation:
Rinse with water tomatoes of medium ripeness, greens, cherry leaves. Beetroot small chop. This ingredient in the recipe, delays the oxidation process. Place beets with greens on the bottom of the jar, then tomatoes, again greens and beets, tomatoes, on top of the jars - greens.
Cover with a plastic lid, carry it to the basement. On the third day you should make a marinade, heat 1.5 liters of water on the fire, pour in coarse salt, sugar and spices. Wait until the brine cools, because fermentation microbes will die from hot water. Pour the mixture into the jars. Then hermetically closed with a plastic cap, put into a cold room for storage.
Dried tomatoes
Ingredients for 3-liter bottle:
4 kg of tomatoes;
7 tbsp. l olive oil;
200 grams of garlic peeled;
salt coarse;
seasoning “Italian herbs”.
Preparation:
Take tomatoes of medium size and cut in half, and large ones can be made into quarters. Cut the garlic into slices. Cover the baking sheet with foil, put the tomatoes on it, salt them. Sprinkle with spices, lightly sprinkle with butter.
Send in the oven, bake at 150 degrees. Next cool, lay in the bottle layers: tomatoes - garlic. Pour oil on top, cork bottles with plastic caps. Next, put in the cellar or refrigerator.
Tomatoes “Exceptional”
Product Composition:
5 kg of tomatoes;
1 pack of red hot peppers;
1 tbsp. garlic;
1 plate of acetylsalicylic acid tablets;
Marinade:
5 liters of water;
2 tbsp. 9% vinegar;
0.2 kg of rock salt;
0.2 kg of cane sugar.
Cooking:
Peel the garlic, crush it through the garlic and mix it with the pepper. Wash tomatoes. Next, cut across, but not completely, somewhere around 2/3. Take the prepared mixture with a fork and spread it inside the vegetables.
Stuffed tomatoes gently shift in the bottle. Then cook the marinade in a pan, boil. After cooling, pour it into the bottle. Crush 2 pieces of acetyl tablets, put in each bottle. Cork the container with plastic caps, take it to the basement.
Dry salting of tomatoes
Composition:
2 kg of tomatoes;
a pack of coarse salt;
2 pcs. horseradish leaves, currants;
2 pcs. bay leaf;
Dill, tarragon.
Preparation:
For the dry method of salting, you must sterilize the bottle. Wash the tomatoes. Then beat the needle in several places in the stalk area. On the bottom of the banks to lay the leaves, dill and tarragon, then layered tomatoes - greens.
In addition, each layer should be poured abundantly with coarse salt. The last layer should end with currant leaves. Cover with tight nylon caps, put for two days in a warm place. After cleaning in a room with air temperature + 7-15 degrees.
Aromatny Salad
Composition:
6 kg of green tomatoes;
3 pods of hot peppers;
0.3 kg of garlic;
1 tbsp. vinegar 9%;
7 tbsp. l salts;
celery sprig.
Preparation:
Tomatoes should be washed, and celery cut. Next, each tomato must be cut into 4 pieces. Pepper, garlic, mince several times through a meat grinder.
In the pan, mix everything, add coarse salt, vinegar 9%. Then arrange in jars, cork plastic lids, make in the cold.
Recipe “Marmeladka”
Composition:
1000g green tomatoes;
200 ml of water;
1000g of granulated sugar;
5 gr. citric acid;
orange peel.
Cooking:
First, wash the tomatoes with running water, cut them into slices, remove all seeds. Put in a copper basin, fill with water. Then put on the stove, boil on the fire for about 5 minutes. Next, drain the liquid from the pelvis, add water again, boil for about 5 minutes. Repeat the procedure again. Then you need to put the tomatoes in a colander to glass liquid.
For the preparation of syrup need a glass of water, sugar; when the syrup boils, drop the tomatoes in there. Boil should be in 3 doses of 7-8 minutes. At the end of each reception, the jam should be infused for a couple of hours. At the end of the last cooking you need to add citric acid, orange zest. Pour the jam in clean jars, cork capron lids. When it cools down, take it to the cellar for storage.
Sweet Tomatoes
Composition:
1 bucket of pink tomatoes;
5 kg red tomatoes;
5 gr. coriander seeds;
6 sweet peppers;
100 gr. coarse salt;
3 kg of buryak sugar;
5 gr. cinnamon;
6-7 buds of carnations;
cherry leaves, greens.
Preparation:
At the bottom of each bottle to put cherry leaves, allspice, cinnamon, dill umbrella. For this recipe, you can use pink or green tomatoes. If you use green, they need to be blanched in boiling water for 2 minutes. Next, tomatoes (10 kg) decomposed in butyl.
To prepare the pouring red tomatoes scroll through the juicer. Into the tomato juice add sugar, coarse salt, coriander. Boil the juice on the stove for about 5 minutes, pour the tomatoes in the bottles. Cork nylon covers, make the basement.
Tomatoes with mustard under a capron lid
Ingredients:
8 kg of dairy-colored tomatoes;
7 tbsp. l coarse salt;
1 garlic clove;
10 gr. mustard powder;
4 bitter hot peppers;
0.4 kg of sugar;
15 gr. aspirin;
0.5 liters of apple cider vinegar;
10 liters of water, dill.
Cooking:
Pour water into a large container, put granulated sugar, vinegar 9% salt and acetylcum. Mix everything well. Pour the vinegar last, so as not to bake your hands. Clean tomatoes folded in 3-liter bottles, add spices, herbs.
Top tomatoes with a table spoon and a mustard slice. Pour the prepared solution, cork with plastic caps. Preservation render in a cool basement.
Salting tomatoes (with cabbage of winter variety)
Composition:
5 kg of tomatoes;
4 kg of winter cabbage;
700 gr. carrots;
2 pcs. garlic heads;
horseradish root;
250 gr. salts;
250 gr. Sahara.
Cooking:
Prepare about eight pieces of three-liter bottles. Wash vegetables. Cabbage cut into pieces, so that went into the bottle. Cut the carrots into mugs, peel the garlic. Arrange the vegetables in the bottle, add garlic cloves, horseradish roots.
Next, prepare the marinade: in 10 liters of water pour sugar, coarse salt. Put the brine on the fire, bring to 100 degrees. Hot brine needs to be poured into bottles with vegetables. Cover with a top with a marlechka and put in heat for 15 days for the fermentation process After the time has elapsed, close the bottles with nylon caps and store them in cold storage.
Korean Tomatoes
Composition:
1 kg of ripe tomatoes;
4 tbsp. l vinegar 9%;
2 pcs. salad pepper;
3 tbsp. l cane sugar;
50 ml of vegetable oil;
1 garlic head;
2 pcs. carrots;
30 gr. rock salt;
greenery;
a pack of seasoning “In Korean”.
Cooking:
Wash vegetables well. Tomatoes of medium size cut into 4 parts. Carrots, preferably grated, grated, having a nozzle for cooking Korean dishes. Salad pepper, chopped garlic on a blender. And greens melenko cut.
Mix all prepared ingredients in containers, add 9% vinegar, salt, cane sugar, seasoning. Spread out on banks, cork capron lids. Send to the cold cellar.
Tomatoes with walnuts
Composition:
1000 gr. green tomatoes;
100 gr. water;
200 gr. peeled nuts;
1 pod of hot pepper;
30 gr. coarse salt;
6 pieces allspice peas;
75 ml of wine vinegar;
2 garlic cloves;
5 gr. coriander seeds;
bay leaf
Cooking:
Wash brown tomatoes of small size. In the tank pour the fruit with boiling water. Remove from the water, cut into halves, large - into 4 parts. Garlic, walnuts, crushed with salt, chopped hot pepper. Add coriander seeds, mix.
Tomatoes mixed with the mixture, and you can fill. Place tightly in sterilized jars, close with plastic caps. Move to a cool place.
Recipe “Taste of Summer”
Ingredients:
durum tomatoes;
refined vegetable oil.
Cooking:
Medium sized tomatoes thoroughly washed. Then dry on a cotton towel, tomatoes spread out in bottles. Pour oil on top and seal with tight plastic covers. The shelf life is 3 months at + 5 - 10 degrees.
Recipe “For lovers of sharp little ones”
Composition:
1000 gr. ripe tomatoes;
2 pods of hot pepper;
15 ml of lemon juice;
5 leaves of coriander;
ground black pepper;
15 gr. coarse salt;
some grated horseradish roots.
Cooking:
Twist the clean tomatoes on the juicer to get 3 cups of juice. Fresh coriander leaves with hot pepper chop in a blender. All components mix. The resulting mixture is put in jars, cork tight plastic caps. Under conditions of storage in the cold, it can be consumed as a seasoning for several months.
Tips for storing blanks under the capron
- A billet of tomatoes under plastic covers should be stored in a cold place, protected from sunlight. In the summer - better in the refrigerator or basement. In winter, a garage or a balcony can be an excellent storage place. If the storage temperature is above +15 degrees, the tomatoes quickly sour and will not taste good.
- Nylon caps do not oxidize like iron. To avoid mold under the lid, you can put a circle cut out of thick paper soaked in alcohol solution under it. To extend a little storage time billet of tomatoes, you can periodically change the circle.
- Excellent recipes for cooking tomatoes under a capron lid, will be a favorite preparation in every family. The speed of cooking will delight the hostess, and the excellent taste of tomatoes, will bring even gourmet into the temptation.
