How long can pickled tomatoes take and how to determine readiness
Each housewife must know after how many days pickled tomatoes can be taken out and eaten. A properly prepared preparation for the winter can be taken out in a week, but the taste will not be as pronounced as it could be, and even if you are impatient, it is better to wait for the moment when the product is finally saturated with brine.
Spun the tomatoes, and after how long can you eat?
There are a lot of snacks using this vegetable culture, and they are all unique in their own way. After rolling the tomatoes for the winter, after 2 days I want to open the vegetables and try, but this is not recommended. When to use tomatoes, it is necessary to determine depending on the spinning method, of which there are only three: pickling, canning and salting.
Pickled
Tomatoes are pickled for a week, but even after the end of the process, the product is not completely ready. To consume tasty and aromatic tomatoes, you should wait at least 2-3 weeks.
Important! To make the tomatoes pickled faster, you should use special quick recipes. They provide for the use of small products or their cutting into slices.
Canned
Rolled tomatoes from the moment of preparation should stand in the jar for at least 3 weeks, the best option is to wait 2 months. During this time, all layers will be evenly saturated.
Salty
For tomatoes to pickle, you must wait at least 14 days. Experienced housewives advise to get the workpiece out of the cellar only after waiting for the product to be fully prepared a month after spinning. If you open the jar earlier, you can get lightly salted tomatoes, which also have pleasant taste and are quite suitable for consumption. In this case, it will be more convenient to salt them in a saucepan and leave to infuse for several days.
How do you know if the tomatoes are ready?
You can eat pickled tomatoes the next day, but much depends on the variety of tomatoes, the quality of the main product and the composition of the brine. You can determine whether a piece is ready in appearance or in taste after opening the can.
Taste
To understand if the workpiece is ready, you should try it. Tomatoes should be well soaked in brine. Their taste will directly depend on the composition of the marinade, therefore, when making preservation, you must strictly adhere to the recipe. If they are sweetish and do not have a characteristic sourness, and their taste is more like fresh tomatoes, then, most likely, its products are not fully marinated and needs further impregnation.
By the color and appearance of the vegetable
It is almost impossible to determine whether preservation is ready in appearance, since tomatoes do not change it and still have a bright shade. The dense texture and firm skin remains after several months.
Also, the appearance of the fruit depends on the type of product used, therefore, it is impossible to single out specific norms by which the readiness of the snack is determined.
What if you opened the can and the tomatoes are not ready?
If after opening the can it turned out that the appetizer is not yet ready, then you should not think that all the work wasted in vain, since this situation can be easily corrected. First of all, it is recommended to drain the old brine from the container and bring it to a boil. At this stage, you should think about adding spices and spices, which are clearly not enough after testing. After that, the hot solution must be poured back into the jar and again hermetically sealed, sent to storage, in which the optimal air humidity and room temperature must be taken into account.
