SALTED GREEN TOMATOES

INGREDIENTS

• green tomatoes - 1 kg.;
• salt - 1 tbsp.;
• garlic - 50 g.;
• greens (celery, parsley, savory, basil, dill) - 200 g.;
• dried dill - 50 g.;
• capsicum - 2 pcs.

METHOD

1. Rinse hard, not very large green (unripe) tomatoes of various shapes with cold water and let the water drain. Then cut each tomato across.
2. Wash greens. Very finely chop the greens (celery, parsley, savory, basil, dill).
3. Peel, chop the garlic, capsicum, add salt.
4. Mix everything well and stuff green tomatoes with this mass through a previously made incision.
5. Arrange the prepared tomatoes in rows in a jar. When the jar is full, put dried dill on top.
6. Press down the tomatoes with a plastic (or wooden) circle with oppression, which can be a well-washed stone. Then, corking the jar, put it in a dry, cool room.

SALTED RED TOMATOES

INGREDIENTS

• red tomatoes - 10 kg.;
• dill - 30 g.;
• horseradish leaves - 30 g.;
• celery greens - 50 g.;
• hot pepper - 2 pods;
• garlic - 5 cloves;
• water - 10 liters;
• salt - 1 kg.

METHOD

1. Rinse the tomatoes selected for pickling under running water, sort according to the degree of maturity and size, remove the damaged and wrinkled ones.
2. For salting, you can use oak or beech barrels, which must be pre-soaked and steamed with a hot soda solution, then washed with cold water, or 10-liter bottles with a wide neck.
3. The ideal option would be red fleshy tomatoes, pickled in small barrels (up to 50 kg).
4. Put the spices in the bottom of the barrel. After the spices lay the tomatoes. Tomatoes must be alternated several times with spices, the top layer should also be a layer of dill and horseradish.
5. A canvas is laid on the spices, an underboard shield and oppression itself.
6. Tomatoes are poured with brine so that it completely covers the tomatoes.
7. Bottles filled with brine and barrels with tomatoes must be covered with prepared lids, taken out to a cold place.
8. If mold forms on the surface of the brine, it must be removed. Mold will not appear on the surface if you add 1-2 tbsp to the brine. tablespoons of oil.
9. After 15-20 days, salted tomatoes can be considered ready for use.