Both red ripe tomatoes, and green are suitable for a pickles, but in one salting put only tomatoes of identical maturing. In rural conditions vegetables salt in wooden barrels or tubs, but most of citizens has no such opportunity. Therefore take the wide enameled pan and you salt tomatoes in it.
It is required to you
- green or red tomatoes;
- water;
- salt;
- leaves of blackcurrant and cherry;
- tarragon;
- fennel;
- the enameled pan;
Instruction
1. Put on fire a big pan with water and a teapot. Boil them. Put a pan to cool down to the cool place.
2. Select tomatoes, identical on ripeness. Wash up them and touch. Without being sorry, delete pomidorina if they slightly spoiled or rumpled a flank, such vegetables can spoil to you all salting.
3. Carefully wash up the enameled pan. Scald it the boiling water.
4. Lay out blackcurrant leaves, green dill branches, a tarragon, cherry leaves in a colander. Water on them with boiled water from a teapot. Povoroshite, that they were well washed out is glazed. Cool them.
5. Lay out the first tomato layer on a bottom.
6. Shift a number of tomatoes leaves of currant and cherry, add fennel and a tarragon. On greens place the second tomato row. Interlaying vegetables with greens, fill all pan. Periodically stir up the capacity that tomatoes settled more densely. Leave a little free space to top that the brine didn't pour out.
7. Prepare a brine. Dissolve salt in the cooled boiled water in a pan. Use salt of a coarse grinding that in it there were no various additives. On five liters of water take 250–300 g of salt. Stir a spoon to the bottom that salt completely dispersed in liquid.
8. Fill in tomatoes with a brine so that the topper of vegetables was completely shipped in liquid. Put from above a big flat plate, and on it place light cargo. It can be the small scalded stone or bank on 0.5 liters with water.
9. Put a pan with a pickles to the cool place. It can be a loggia or the place near a balcony door. Tomatoes will be salted in 40 – 50 days.