Cold pickled tomatoes for the winter
Description of preparation:
Below I will tell you in more detail how to prepare pickled tomatoes for the winter in a cold way. Choose tomatoes that are dense, fleshy, of the same size, without damage. For greenery, you can add fresh parsley and currant or cherry leaves for flavor. Pickled tomatoes should be stored in a cool place, such as a cellar or refrigerator. The tomatoes turn out sour, juicy, with a bright, rich taste. Ideal as an appetizer with boiled potatoes and meat.
Prepare all ingredients.
To make the brine, stir the salt in cold boiled water until it is completely dissolved.
Wash and dry the tomatoes.
Select the greens, wash and dry. Peel the garlic and crush the cloves with a knife.
Place a horseradish leaf, a couple of garlic cloves and dill umbrellas on the bottom of a clean jar.
Fill the jar with tomatoes. Add garlic cloves and dill umbrellas to the empty spaces.
Cover the top of the tomatoes with a horseradish leaf. Pour in the brine until it completely covers the tomatoes.
If the tomatoes float, put some kind of pressure on top. Leave at room temperature for 6 days.
Then close the lid and refrigerate for 3 weeks until fully cooked.
Cold pickled tomatoes are ready for the winter, bon appetit!
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