In winter, fragrant sour-sweet or acutely acid tomatoes will be a wonderful addition to any garnish, especially for your beloved potatoes!
Probably, lovers of pickled tomato may argue that it is better to be marrying or chasing, but, of course, the sauerful tomatoes useful to at least because they do not pass heat treatment. Their only drawback is the difficulty of storage, you need a cellar or refrigerator. In the absence of a cellar, you will not be able to prepare them. But it is good to enjoy them at least in the fall. Lovers manage to do them even in winter, because in supermarkets tomatoes and greens round yearBut agree, greenhouse greens - not quite something or not at all the fact that fresh summer.
You can make tomatoes of any degree of maturity, starting with dairy, not only surfy. The subtlety is one that on the jacket in one dish you need to take all the fruits of one degree of maturity.

Let's do it green tomatoes sauinee. To do this, take small tomatoes of milk degree of maturity on a three-liter bank. No matter, cream or not, such tomatoes are always tight enough, regardless of the variety. The main thing is not too big size and the absence of diseases and damage. We will need us
- 60-70 g of salts (this is about 2 tbsp. Spoons with small slurry, you can also measure 100 g a cup by taking 2/3);
- 5-6 black and scented pepper peas;
- 3-5 laurel leaves; - several cloves of garlic to taste;
- dill branch with flowers or seeds;
- 2 tbsp. Spoons of mustard powder; - to taste the leaves of currant, cherries, horseradish, estragon, celery leaf, parsley, bitter pen - if you like sharp.

Most of the seasonings put on the bottom of the banks, then fasten the washed tomatoes, tapping a gentle bank about the table, on top of the remaining leaves and dill. Salt dilute in a liter of warm water. If there is a well or spring - it can not be boiled, and boil the tap water, the tomatoes are stapped with a cooled brine. It depends on the size of tomatoes than they are larger, the more you need, so it's better to leave it with a surplus. room temperature For 1-2 weeks for fermentation. The bank must be put on the pallet, because the brine can find out when fermentation, and cover the gauze. After that, they need to be removed into the cool place: cellar or refrigerator. You can also cook brown or green sauer tomatoes, the recipe is suitable for them. Tomators will decorate and everyday and festive table, including New Year's.

Sauer green tomatoes recipe 2

More green tomatoes can be soldered with carrots and plenty of spicy herbs. For the fill, take the same 60-70 g of salt per liter of water. Banks are preparing in advance, they must be rinsed well with soda and dry. For the preparation of a three-liter can take 1.6 - 1.7kg of green tomato
- 1 large carrot;
- Great head of garlic;
- Bitter pepper pod;
- branch of dill with seeds;
- Spices and herbs to taste, but quite a lot: pepper fragrant and bitter peas 4-6pcs, mustard seeds
1h.l., Parsley, Celery, Estragon, Chreema, Cherry and Currant Leaves, bay leaf 2-3 pcs.
Tomatoes large cut into pieces of arbitrary shape. Carrot three on a grater, cut peeled and washed garlic, bitter pepper cut into pieces, mix all. At the bottom of the banks put the spices and sliced \u200b\u200bherbs, then fill the prepared mixture and pour a boiled brine. Filled banks put on the pallet and cover the gauze one or two layers. We leave for a week to wander at room temperature. Then we remove into the cellar or the refrigerator for another 3 weeks, after which the workpiece can be eaten. Salad with heart is perfectly combined with tomatoes.

Red Sauced Tomatoes for Winter You can make this recipe. Take 10 liters of a bucket of small and dense red tomatoes, so that it is incomplete approximately centimeters to 10. Tomatoes need to be washed. In addition to tomato, we will need garlic and green parsley and celery. My greens and cut are not very fine, garlic clean, wash and cut the plates. We make a neat incision at the top of the tomato and insert there a little greens and a plate of garlic. Stuffed tomatoes fold in the bucket, so that the incision for everyone watched up. We make brines, for this we boil water, add salt into it and sugar at the rate of 2 tablespoons of salt and 1-2 tablespoons of sugar per liter of water. We will need approximately 3l brine on the bucket. In a cooled brine, add a table 9% vinegar, 1 liter 1st. spoon. We fill tomatoes, cover with a clean cloth, we put a plate and oppression on top. You can use a glass jar with water as the oppression. Days after 7-10, low-headed tomatoes will be ready. After that, you can decompose them on banks, cover with plastic covers and put in a refrigerator or cellar.

For those who do not have a cellar, and you don't want to put some cans to save a place, you can save sai tomatoes in a saucepan According to the next recipe. Forest with red tomatoes. It may not be necessarily cream, but the fruits of a small size and with a dense pulp. Of course, it is advisable to take the soil. Quantity Choose based on the size of your packaging so that it is a little incomplete. It will take a lot of greenery so that the taste of tomatoes turned out saturated. Greens take to your taste, but fresh, juicy. If there are cherry leaves, currants, grapes, horseradish - wonderful. In addition to greenery, take the chill bitter pepper, garlic, a little fresh root of the horseradish and dry mustard. Handshot to tune the chips, clean the garlic, the large teeth can be cut into 2-3 parts. On the bottom of the pan pouring a layer of greenery with the addition of chrenca chips, garlic and pieces of bitter pepper, on it - a layer of tomatoes.

Tomatoes need to throw a fork near the fruit. So alternate until the dishes are filled. The top layer is greens. The brine is preparing in advance, it should be cold. For brine, we boil water and put 1.5 st. Salt tanks with a slide and 3-4 tbsp. Sugar spoons per 1 liter brine. On 10 liters, 5-6 kg of tomatoes and about 4.5 liters are needed. The amount may be different, everything depends on the size of tomatoes. Greens need a few bundles. We fill tomatoes with brine and we fall asleep with mustard powder (10 liters of the saucepan - 3 tbsp. Spoons of mustard powder). Top with a plate and press the cargo. You can cover the container to the tope on top of the cargo. During the week, tomatoes roam, after that they can be decomposed on banks and remove into a cool place.

Refers to the types of canning. Quay differs from the saline by the fact that the brine contains two times less salt. Usually brines are not prepared in advance. Vegetables selected for chairs are shrinking with salt, thus, the brine is formed in the process of preserving from natural juices of vegetables. Sauer vegetables must be in a cool place, optimal temperature Storage 0-2 degrees.

Just like, tomatoes are well suited. In addition, they can be conserved in combination with other vegetables and spicy herbs. Traditionally, cumin is used from spices.

Cooking Sauer Tomato Recipe Provides compliance with special storage conditions. Unlike which can be stored at room temperature, cold tomatoes are needed. For cereal, tomato varieties can be used are the same as for marinating. A varieties with plenty of tight pulp are well.

Sauer Tomatoes "Cream"

Ingredients (for 2 three-liter banks):

• Tomatoes - 3 kg
• Salt (not iodized) - 120 g
• Garlic - 1 head
• Black pepper peas - 20 pcs.
• Fragrant pepper peas - 6 pcs.
• Lovel Lavar - 4 pcs.
• Carnation - 4 pcs.
• Dill with inflorescences
• Cherry leaves, horseradish and currant

Cooking method summer tomatoes "cream":

Tomatoes rinse under cold water. Green cut into large pieces and mix.

At the bottom of each bank to lay the fourth part of the greenery, half of the peas of black and fragrant pepper, part of the laurel sheet and carnations.

Boil the floor-liter of water, dissolve in boiling water a cook salt. Repulse to blame for hot banks. Put in banks of tomatoes along with crude garlic slices. Top tomatoes lay the remaining greens.

Add to banks to the top of the cold water, close with polyethylene lids.

Banks gently flip over for a uniform distribution of salt throughout the volume.

Leave tomatoes at room temperature for three days. With the beginning of the fermentation process, banks are removed into the cellar or refrigerator for several weeks.

Summer Tomatoes Recipe with mustard

Ingredients (for a three-liter bank):

• Tomatoes
• Salt - 60 g
• Mustard in powder - 20 g
• Black pepper peas - 10 pcs.
• Fragrant pepper peas - 7 pcs.
• Leaf Lavar 6 pcs.
• Garlic - 4 slices
• Dill with inflorescences - 1 pc.
• Khreno root

Cooking method sauer Tomatoes with mustard:

On the bottom of washed and sterilized three-liter jars to put spices (garlic, bay leaf, pepper, dill and horseradish).

Tomatoes are well flushed, poking in 3-4 places with a fork, tightly put in the jar.

In a liter of boiled water, cooled to room temperature, produce salt. Pour tomatoes with the resulting brine.

Cover the jar with tomatoes with a cotton cloth, pour mustard powder from above. In addition to the aroma, the mustard will prevent the formation of mold.

Bank with tomatoes leave for two weeks at room temperature. After the specified time to cover the can with a polyethylene lid, remove in a cold place for three weeks.

Tomatoes, saues in a dry way

Ingredients:

• Tomatoes - 2 kg
• Sugar - 0.5 glasses
• Salt - 1 tbsp. the spoon
• Cherry leaves, etaragon, dill and celery

Cooking method tomatoes sauchane by dry way:

Tomatoes wash, pinch the toothpick near the fruit.

IN enamel saucepan To put the tight rows of tomato. Each tomatoral row is suspended with sugar and salt, put the greens. The top layer of tomato is also salted and covered with greens.

To cover the tomatoes with a clean cloth and put the oppression on it. Tomatoes leave at room temperature before the appearance of brine, after which it is removed in a cold place.

Cut Sauced Tomatoes "Smile"

Ingredients:

• Tomatoes
• Cabbage
• Carrot
• Parsley
• Garlic
• Bay leaf
• Pepper
• Dill (umbrellas)

For brine

• Water - 1.5 l
• Salt - 100 ml
• Sugar - 150 ml

Cooking method Smoley Sauer Tomatoes "Smile":

Tomatoes rinse, cut the top in such a way that it will perform the function of the cover with a thickness of 2 cm.

Cabbage is finely chopping, then clean the carrots and grasp it on a large grater. Skip the garlic through the press, parsley greenery chopped with a knife. All vegetables fold into a deep bowl and mix well.

Farming the tomatoes obtained by vegetable mixture, pressing it into the chambers. Separate juice to collect in the dishes, where tomatoes will be quas.

At the bottom of the banks or pots to lay a bay leaf, the inflorescences of the dill, pepper, after putting tomatoes and pour the brine.

For the preparation of brine, water heat is a bit, dissolve sugar with salt in it, cool water and pour prepared tomatoes in a saucepan. Next to tomatoes set a small oppression.

After 1-3 days, tomatoes are removed in the cold place, after another 4 days they become suitable for use.

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Sauced tomatoes are a wonderful snack that complements almost any hot dish up to the usual roasted potato. That's just to prepare for the winter such a luxurious snack, you have to work a little. But then, when winter cold will come, you can open a jar with vegetable delicacies several times a day. Summer tomatoes will surely delight even the most capricious gourmets.

Recipe for sauer tomatoes in banks

Products for breaks (Calculation of 2 tritteral banks):

• garlic - 1 pc.;
• tomatoes - 2 kg;
• black pepper - 20 peas;
• bay leaf - 4 pcs.;
• non-iodized salt - 120 gr.;
• cherry leaves, horseradish and currant;
• inflorescence of dill;
• fragrant pepper - 6 peas;
• carnation - 4 pcs.

So that the workpiece is delicious, it is necessary to make tomatoes "Cream" for cooking. They are the best way Suitable for the starter. After the selection of ripe tomatoes can be taken for greens. It will need to be chopped large and mix. On the bottom of each predetermined banks are laid: the bay leaf, 1/2 of the peas of fragrant and black pepper, 1/4 of greenery, carnation. Thessol is preparing simply: salt is added to the floor-liter of boiled water, everything is added , it is a bit insistent - and brine is ready. Tri-liter banks are needed half a brine. Mowing tomatoes in the containers can be together with crude garlic slices. Laying tomatoes and garlic can be layers, but you can also live. The main thing is to cover all the fragrant greens on top. Dealently will only be addressed to the tops of the cans of the brine, cover them with covers (polyethylene) and flip up a snavashy day to a snack at room temperature. As soon as you see that fermentation began in the containers - remove them in a cold place. Literally after 3-4 weeks, tomatoes sauhana for winter can be considered ready. The dish it turns out such that they simply license "!

Sauer Tomato Recipe with mustard

Those who were fortunate enough to try the sauer tomatoes, know that this is a delicate dish worth the highest praise. But the most delicious sauerful tomatoes are obtained with mustard, which provides this billet for the winter to truly original, a bit of a spicy taste. The ingredients (on the 3-liter bank):

• garlic - 4 pieces;
• mustard in powder - 20 gr.;
• tomatoes (weight is calculated by the volume of banks);
• bay sheet - 6 pcs.;
• salt - 60 gr.;
• black pepper - 10 peas;
• khrena root, inflorescences and dill greens (to taste);
• easy pepper - 7 pcs.

1. Rinse and sterilize the bank. At the bottom of the container to fit all the necessary spices. 2. Wash thoroughly tomatoes, in separate places they pierce with a fork and fit into the bank (fruits to lay tight) .3. Boil water (1 l.), Cool it to room temperature, stirred with salt, and already ready to pour into banks. Capacity with fruits cover with a cotton cloth, and on top to pour a mustard powder on it. It will give the dish fragrance and helps to avoid the formation of mold.5. Two weeks of tomato "masterpieces" should be chased at room temperature. Then can be covered with polyethylene lids and attribute to the cellar for 3 weeks.

Ingredients:

Cooking method:

For the preparation of the recipe, we rinse tomatoes well. Also well, my dill, cherry leaves, currant, horseradish. Clean garlic. Clean the onions and cut into small cubes. Fry it on vegetable oil until soft. Whole Bulgarian pepper roasting together with a bow of 7 minutes. Put it in a plate. Pepper should not be soft.

We split into the bottom of the pan half of the currant leaves, cherries, dill and 2 chrine leaves. Add hot peppers and the Bulgarian, half of garlic, fragrant pepper, laurel sheet, carnation and black pepper. Pour fried onions together with vegetable oil. We smallate half a tomato from above.

We lay out the remaining greens and spices on top of tomatoes. And again we put tomatoes. Tomatoes are closed by the leaves of Khrena.

We divorce B. warm water Before dissolving sugar and salt. Pour tomatoes. Marles are closing tomatoes and install the cargo from above. We leave for 5 days in a warm place until the brine becomes muddy. Then put in the cold. A month later, two tomatoes for the winter can be trying.

Recipe number 2 Sauer green tomatoes for the winter

Ingredients:

Cooking method:

We rinse tomatoes well and remove the tails. Then wash the "broom" and cut it with a length of 4 cm. Invest a handful of a broom to each bank so that the bottom of the can be seen. On each bank we put on 10 mines of black pepper, 2 laurel sheets, 2 carnations. Salts will be required 50-60 g per three-liter jar. Dissolve 100-120 g of salts in 0.5 liters of boiling water. Porovna spill hot mortar into banks.

Then in the cans we split tomatoes. No need to push them strongly. To tomatoes put a crude garlic. From above on tomatoes put the rest of the "broom". Next, we fill in the bank the usual cold water. The jar is covering the caproic lid. Moving the jar upside down. We put banks on the windowsill and leave them there for 3 days. Brine during this time begins to wander. Then the banks for 2 weeks put in the refrigerator. After two weeks, you can safely begin trying sauer green tomatoes for the winter.

Recipe No. 3 Sauced Tomatoes with mustard for the winter

Ingredients:

Cooking method:

We are preparing tomatoes in a new recipe even tastier. Tomatoes take solid, not overripe. They rinse them well and put them in the cooked container. Each layer of tomato is covered with currant leaves.

We now turn to the preparation of brine. It is taking the water to a boil, add salt and leave cool. Add mustard to the cooled brine, stirred and let it stand. Tomatoes fill when the brine has already acquired transparency, but will slightly have a yellowish tint.

Pour tomatoes and put in a cool room. Tomatoes with mustard for winter will be well combined with different species dishes.

Recipe number 4 Sauced tomatoes with aspirin for the winter

Ingredients:

Cooking method:

We rinse well and dried up tomatoes. We start cooking brine. To boiling water, add sugar, salt, bay leaf, pepper. We leave a little bother, remove from the fire and leave to full cooling. Then we put tomatoes in banks. In banks put aspirin tablets (1 tablet per 1 liter). In the bank we put onions by half rings, 2 cloves of garlic and pour chilled marinade. We close by kapron covers. Sai tomatoes for winter can be tried in a week. The recipe for sauer tomatoes for the winter will pleasantly surprise you in the winter season.

Recipe №5 Tomatoes Saiwax for the winter in the bucket

Ingredients:

Cooking method:

Onions clean and cut half rings. Clean garlic. From sweet pepper, we remove the fruit and seeds.

On the bottom of the buckets are placed one layer of spices: onions, garlic, pepper, bay leaf, horseradish leaves, currants, cherries, pepper peas. Top places a layer of tomatoes. Then again a layer of spices. And so to the top we repeat the filling bucket. We put the spices as much as possible, since it depends on the taste of our tomatoes. We proceed to the preparation of brine. On the floor of boiled chilled water, we take 1 glass of salt and ½ cup sugar. With this brine fill tomatoes. Cover from above gauze to make a mold on it. Marry do not forget to periodically change. From above on a bucket for cargo put a large plate. The bucket is lowered into the basement or we take a balcony. Sauer tomatoes cooked on this recipe are eaten very quickly.

Recipe number 6 Sauced instant tomatoes

Ingredients:

Cooking method:

To begin with rinse tomatoes. We stick them with a toothpick several times. Garlic cut in half. Put tomatoes in a bowl. We alternate with garlic and laurel sheet.

Boil water, add sugar with salt. Rush give a little cool. Then poured him tomatoes. We cover a bowl of gauze, we put a plate with a cargo on top. Tomatoes will be ready for the 4th day. Store tomatoes in the refrigerator.

Actually, the presence of such traditional things like a wooden barrel and cellar, optional. The dishes can be any, the main thing is quite spacious, and the cellar can replace the shady autumn balcony. On summer, sauced tomatoes will not work - the place must be cool.

Sauer tomatoes with greens

These tomatoes will break straight in the banks, which is very convenient. Store them in a cold place or in the refrigerator in the same banks.

To tomatoes (calculation of about 3 kg) we will need:

• 1 garlic head;
• 1 bunch of dill;
• 1 Celery beam.

On 1 liter of the fill we take:

• 1 l. water;
• 2 tbsp. l. salts;
• 2 tbsp. l. Sahara.

The volume of fillings depends on the dishes and how tightly you put the tomatoes there. 3 kg will need a liter 2-3.

1. Banks and polyethylene covers are thoroughly and wipe.

2. Clean garlic, my greens.

3. My tomatoes and let dry. Pierce the skin or cut the place of fastening the frozen.

4. We add salt and sugar to water, bring to a boil. If the celery had stalks, then separating greens from them, and stems are lowered in boiling water and removed.

5. In banks put garlic, tomatoes and greens in the afternoon. Pour brine, cover the neck with a saucer or a plate.

6. We leave for 3 days in the warm room. Brine during this time should be poisoned. After that, we rearrange banks in a cool place.

The readiness of the sauerful tomatoes is determined on the sample. As soon as they consider that they are ready (sufficiently sour), close the cans with covers, without rolling, and remove into the cellar or refrigerator.

In addition to greens in banks to tomatoes often add cabbage - see.

Council: Sai gray with tomatoes greens is also very tasty, maybe it is worth putting it in the banks more and eat as a separate snack.

Sauced tomatoes with grape and cherry leaves

Very fragrant dish. Of course, it is best suited to those who have the opportunity to go and narrow grape and cherry leaves. They, however, are now sold in the markets for different dishes And for the billets almost everywhere.

Greens falls, as a rule, loosely, and the brine will need a lot: per 1 kg of tomatoes - 1 liter.

In the dishes, in addition to tomatoes, we will lay out:

• bulgarian pepper;
• cherry leaves, grapes, black currant, horseradish;
• black peas;
• dill;
• bay leaf;
• garlic.

The proportions, which is called, to the eye and taste. Putting in the aggregate should be 100 g. Per 1 kg of tomatoes.

For brine, take:

• 2 tbsp. l. salts;
• 1 tbsp. l. Sahara.

1. Sufficiently extensive to get all tomatoes, dishes with a cap well and wipe dry.

2. We spread tomatoes on the bottom of the dishes. On them - a layer of greenery, sprinkle pepper, put several cloves of garlic. From above - again the layer of tomatoes, on it - again greens. So, layers, fill the dishes, sling here and there on the quarter bulgarian pepper For fragrance.

3. We prepare brine: in cold filtered water, dissolve salt and sugar. Thinking up dishes in a cool place (the cellar is perfect, but not everyone has it) and pour our tomatoes.

4. We close the lid and leave quas for a month.

Council: If the dishes are big, impose and fill the tomatoes with brine is better right where they are going to leave them on Zakvask.

Sauer stuffed tomatoes

Beautiful and tasty snack bare tomatoes, cook and store which is better in a small dish, so as not to press each other weighing and not collapsed.

Best of all, green tomatoes are suitable for this recipe.

For stuffing approximately 3 kg of tomatoes, we will need:

• 1 sharp pen;
• 8-10 garlic cloves;
• 1 medium carrot;
• 1 bunch of dill;
• 1 bunch of parsley.

For 1 l. Romor Take:

• 1 l. water;
• 2 tbsp. l. salts;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. table (6%) vinegar.

1. My tomatoes, let dry.

2. Carrot shred in a blender or kitchen Combine. There is also garlic and pen. Greens of rubble or also send to the blender. Mix all this to get a filling.

3. We cut the tomatoes crosswise almost to the end, but so that they still remain unidentified.

4. Start tomatoes.

5. Thoroughly my dishes, wipe dry. Lay out tomatoes there.

6. Preparing brine. To do this, heat the water, not bringing to a boil, dissolve salt and sugar there, add vinegar.

7. Let the brine cool a little and fill tomatoes.

8. Cover tomatoes with plates, covers or any planes that will fit in the neck of the dishes. We put a small oppression (enough water-filled with a half liter bank).

9. We are waiting for a week, check the readiness of tomatoes to taste. Store them better in a cold place.

Council: So that tomatoes are stored longer, after brewing, shift them into sterilized cans and close the sterilized polyethylene lids. And also in the refrigerator.

Sauer Tomatoes with aspirin

The problem of sauerful tomatoes is that the "life of life" they are not as big as y. For example, pickled. But here, witty hostesses and the owners have found output: aspirin. You probably know that it should be added to the water in a vase so that the flowers stood and stood. Here he is for the same. He is harmless in food in such doses and performs on the same roles as vinegar.

So, we will need tomatoes - how many you have. Banks for them. In each jar:

• 0.5 bulbs;
• 2 cloves of garlic.
• aspirin in proportion: 1 tablet for 1 liter of banks (i.e., 3 for three-liter cans).

For brine, we take (per 1 liter):

• 1 l. water;
• 3 tbsp. l. salts;
• 1.5 tbsp. l. Sahara;
• 1.5 tbsp. l. table (6%) vinegar;
• 1 bay leaf;
• Three peas of black pepper.

1. My tomatoes, envy, everything is as usual. Caps with covers are also mine, and better sterilize a couple.

2. Garlic teeth are cut by quarters, onion - half rings.

3. We throw aspirin tablets into each bank, as you need. We put tomatoes in banks, shifting onions and garlic.

4. We are preparing brine, heating water and dissolving saline and sugar there. Remove from the fire, let it cool a little, add vinegar. Let us cool finally, catch the pepper and the bay leaf.

5. Cold brine fill tomatoes in banks.

6. We close the lids and send a quasi at least a week, and better - by 2-3.