Winter tomatoes in jars, like barrel

Tomatoes are a simple ambassador for the winter according to this recipe is best salted at the end of summer. Active fermentation takes about 30 days, then they should be stored in a cool place. Be guided by your weather conditions, I get the end of September quite warm, and then in mid-October the ideal temperature for storage is set on the balcony.

We will store tomatoes in banks. The recipe is very simple, the tomatoes are very tasty, like barrel ones. How to cook? And everything is very simple, tomatoes with herbs and herbs are laid out in clean jars, spices are added to taste and pungency, and they are poured with simple cold brine. For the recipe, any dense tomatoes are suitable. Herbs can be combined and dry and fresh options used. The amount of garlic and hot pepper is determined empirically according to your taste. It is important to use coarse rock salt, without iodine.

The recipe is for 1 liter can.

You will need:

How to cook tomatoes for the winter in jars, like barrel

Sterilize the jar. Put tarragon, dill umbrella and currant leaves.

Peel and cut the garlic in half. Put in a jar.

Put 2 branches of parsley on the bottom of the jar.

Rinse the tomatoes in running water, dry and place tightly in a jar.

Place the remaining parsley on top.

Put the salt in a mixing glass and add boiled water at room temperature. Stir the marinade until the salt dissolves.

Pour the workpiece with brine to the top.

Cover the jar with a clean capron lid and send to a warm place.

During fermentation, at first turbidity of the brine is observed, after which a pleasant smell of lateral tomatoes appears, and after a month you can try the tomatoes.

Cooked according to this recipe vegetables are sharp, vigorous. Before serving, cool the tomatoes and serve as a snack on the table. Such a blank will always help you out if unexpected guests arrive.