Can I make salted tomatoes in a saucepan?

Any table, both festive and casual, will be meager and sweet without a variety of snacks from home-made vegetables. Especially loved by all sharpened barrel pickles, among which is not in the last place pickled tomatoes. There are many ways to prepare them, including without using vinegar. If there is no way to lay food in large containers, make salted tomatoes in a saucepan. The main difference is in decreasing the proportions of the products taken. The proposed recipe for salted tomatoes in a saucepan, in principle, does not differ from any taken for barrels or kadushek. The appetizer turns out vigorous and sharp.

Salted tomatoes in a saucepan : cold marinated with mustard

Composition of products for a pot of 3.5 liters:

- 1 liter of boiled cold water;

- 60 g of table salt;

- 7-10 grains of black peas pepper;

- 1-2 pcs. Bitter fresh peppers;

- 6-7 medium bay leaves;

- 1-2 umbrellas of fresh or dried dill;

- 3-4 pcs. Fresh garlic cloves;

- a piece of a root of sharp horse-radish in length of 10-12 sm;

- 20 g of dry mustard powder.

Preparation

All products wash under running cold water. Put the spices on the bottom of the dish. Dill, horseradish root, chives and hot peppers should be chopped. Salted tomatoes in a saucepan are marinated in layers. Before laying large fruits can be cut into slices or plates. This significantly reduces the cooking time. You need to take brown or greenish fruits. It is desirable that at one tab, tomatoes of the same degree of maturity are used. Completely red fruits do not cut because of their saturation with juice, which when leaking from the pieces will help turn the dish into a soft mass. When you put tomatoes in a saucepan, they can be slightly rammed, evenly spilling seasonings. Then, in the cooled boiled water, dissolve the salt and fill with the resulting liquid all the products. Over a tomato, be sure to place a thin cloth or gauze folded in several (4-6) layers, which should be filled with 1 full st. L. Dry mustard. This is done so that the workpiece is not covered with mold. Close the lid and put it in a cool place. If necessary, you can wash the cloth pad with cold water. Tomatoes salted in a saucepan will be ready in about 1.5-2 weeks. For marinating cut on a part of the fruit is enough 5-6 days.

How to cook salted tomatoes in a saucepan in a hot way? Helpful Tips

This snack can be tasted after 2 days. When pickling tomatoes in this way, many housewives often add an extra lot of different vegetables: carrots, onions, sweet Bulgarian peppers. As a result, the total mass looks like a bright salad. The brine is made a little more concentrated and in its composition almost always contains vegetable oil and a little vinegar. All the vegetables are laid in a pan in layers, abundantly spilled with seasonings, and then a hot marinade is poured on top. After 3-5 hours of infusion (and a little longer), the container is placed in the refrigerator. Pomidchiki have a light-salted taste and a wonderful aroma!