Tomatoes They are ideal for various types of preparations. Most people prepare essential purees from them. In this form, however, tomatoes lose their characteristic structure, and their use is quite limited. For this reason, pickled tomatoes are a great alternative. Preparing them is simple, especially when we have experience with silage, and their taste impresses for many months.
Ingredients:
- 2 kg of fleshy tomatoes (it’s worth choosing smaller pieces),
- 4 cloves of garlic,
- horseradish root,
- 2-3 canopy of dill,
- allspice grains,
- black pepper grains,
- 1 teaspoon mustard,
- 2 l of water,
- 2-3 tablespoons of Kłodawska salt,
- 4 bay leaves.
We start by preparing jars with tomatoes. Peel and cut the garlic and horseradish into smaller pieces. Wash the dill and tomatoes thoroughly. We brew the jars and dry thoroughly. At the bottom of each dish, put a clove of garlic, a few pieces of horseradish and several grains of allspice, mustard and pepper. Then we put the tomatoes tightly, being careful not to crush them. Each filled ingredients The jar should be about 2 cm of free space under the upper edge.
We go to the preparation of the pickle. Pour water into the pot, pour salt and add bay leaves. We bring to a boil and remove from heat. When the liquid is cooled, but still warm, we pour the jars. It is important that the flood is fully covered with tomatoes. Finally, we turn off the jars properly and set aside in a warm place. After about 5-7 days they will be ready to be moved to a cool place – to the pantry or basement.
See also:
Pickled tomatoes are an interesting way to keep these delicious fruit for the winter. They are less popular than pickled cucumbers, but in the kitchen they can be used in a similar way. They have an intense aroma and a slightly sour taste. Perfect as a snack – just serve them with oil, onions and favorite herbs to make them a distinct addition to a meal. They can also be added to salads, where they break the taste of fresh vegetables and give the dish character.
They are also suitable for soups and sauces. In a vegetable blended with garlic and with oil They will be a great addition to baked vegetables, meats or meals with pasta or porridge. You can also make them a paste for sandwiches, toasts or wraps.
It should not be forgotten that, as in the case of cucumbers, The pouring tomatoes itself is very tasty. It can be used as a base for marinades, dressings or for acidification of soups.
Source: SMERMER.PL
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