When I tried for the first time, I knew that I would want to prepare their supply for the winter. Silage is nothing new, but in the version with tomatoes they were not obvious to me. Such preserves come out slightly acidic, refreshing, and at the same time slightly sweet – completely different than e.g. classic cucumbers. I then use tomatoes as an addition to sandwiches, salads or dinner. I happened to eat them straight from the jar when hunger attacked me. After all, it’s a much healthier snack than store bars and chips. Every year I buy tomatoes and start pickling. This is a way for me to take care of my health.
Preparation of such pickled tomatoes is not difficult at all. It also does not require any specialized equipment or skills. Just a few easily available ingredients and some patience.
Ingredients:
- 2 kg of mature tomatoes (preferably medium -sized, still hard),
- Garlic head (teeth divided and peeled from shell),
- large bunch of dill,
- a piece of horseradish root (chopped into smaller pieces),
- several bay leaves,
- a spoon of mustard grains,
- 2 liters of water,
- 2 tablespoons of stone salt.
Method of performance:
Wash the tomatoes thoroughly and put on a toothpick in several places. Put some dill, garlic, mustard, horseradish and bay leaves into scalded and clean jars. Arrange the tomatoes quite tightly in the vessels, but so that they do not crack. In the middle of the jar, put on the rest of the dill, garlic, mustard, horseradish, bay leaves again. Prepare the brine (boil the water with salt) and pour the contents of the jars – so that it completely covers the tomatoes (but does not touch the lid). Tie and set aside for a few days at room temperature. Then move to a cool place.
In addition to large specimens, You can also put cocktail tomatoes. They worked well for me for salads. Make the pickle first. Pour two flat tablespoons of salt for each liter of water (depending on the capacity of the jars) and heat it to completely dissolve the salt. Set aside to cool. In the meantime, prepare a kilo of small tomatoes (wash them well), a piece of horseradish root (cut into smaller fragments), two cloves of garlic (peel) and dill branch. At the bottom of the jars, put part of the dill, horseradish and garlic. Then put the tomatoes, being careful not to crush them. In the middle of the jar, arrange part of the root of horseradish, dill and a second clove of garlic. Cover with subsequent tomatoes. Pour the cooled brine – so that it covers the vegetables thoroughly, but does not touch the jar cap. Close the dish tightly and store in a darkened place for several days.
Pickled tomatoes are a real treasury of nutritional values. It is a pity that few people are still preparing them. Like pickled cucumbers or cabbage They provide a large dose of probiotics that support the intestines and the immune system. The fermentation process makes it Tomatoes acquire a slightly sour, refreshing tasteand by the way they gain properties that fresh fruit do not have such an amount. They develop in a jar useful lactic acid bacteria. They act like a natural probiotic – They rebuild the intestinal bacterial flora, support digestion and regulate metabolism. They are an ally of healthy intestines.
Pickled tomatoes are too a source of vitamin C, which strengthens immunity and protects against infectionsespecially in the autumn and winter. Contain vitamins A and E, i.e. Natural antioxidants, eyesight, skin condition and slowing the body’s aging process. There is also in the preparations potassium – an important mineral, which takes care of the proper functioning of the heart and regulates blood pressure. This is why it is said that pickled tomatoes act like a balm not only on the intestines, but also on the circulatory system.
Interestingly, in the process of pickling tomatoes They do not lose their most valuable ingredient, i.e. lycopene. It’s a red dye it has strong antioxidant effect. The ingredient can protect against heart disease and to support cancer profatation.
Regular eating pickled tomatoes is a great way to Support for the slimming process. They are low -calorie, easily digestible, and thanks to the fiber content they give a sense of satiety for longer. Due to the expressive taste, they are not another bland product in a reduction diet.
Pickled tomatoes are not only a great culinary curiosity, but also a valuable product that is worth introducing to your daily diet. They act like a natural probiotic, protect the heart, help digestion and provide a solid portion of vitamins and minerals. For this they are delicious and fit as an addition to many dishes.
Source: Naz NowoKuje.pl, Sazemer.pl
