Recipes for quick salting of peeled tomatoes for the winter
Hostesses, take pens, I will share how to cook peeled tomatoes for the winter. For those who are lazy to remove the skin from tomatoes, I strongly advise you to read the recipes. Your loved ones will definitely appreciate the difference in taste of those tomatoes that are pickled with skin and pickled tomatoes according to my recipes without skin.
Removing the skin from a tomato quickly and easily
I give advice on how to choose the right tomatoes. First of all, the variety is important. Salad varieties are not suitable. Take only canning varieties. They are easily identified by their firm flesh and firm skin. If you cut a tomato in half, you can see that there are few seeds in it.
Skinless canned tomatoes are always small. Large fruits can lose their shape in the marinade and spoil the appearance of the dish. We take fruits of approximately the same size, all small or all medium in size.
We have decided on the characteristics of the fruits for salting, we proceed to the primary processing. We take two large pelvis for a start. Pour cold water into one, put washed fruits in the second. On each washed tomato, I make a crosswise incision in the area of the spout. An incision facilitates skin removal.
While making incisions, I boil water. I pour boiling water over the tomatoes. They are steamed in boiling water for a very short time from 30 to 40 seconds. Then I quickly throw them with a ladle into a neighboring basin with cold water. Further a matter of technology, sleight of hand - and all the tomatoes are naked. The skin cracks and easily separates from the fruit.
The easiest recipe for skinless pickled tomatoes
Start with the simplest recipe for skinless tomatoes for the winter. It only needs 800 g of peeled tomatoes and the usual set of brine ingredients:
- Salt.
- Sugar.
- Vinegar.
- Bay leaf.
- Sweet pea.
From the list, only vinegar, salt and sugar should be put at the rate, in a tablespoon. All other spices to your taste. For taste in this pickled tomato recipe, add half a Bulgarian, ripe pepper, a small bunch of dill and a few cloves of garlic.
We take tomatoes prepared in advance without the skin. We put the fruits in a jar, after sterilizing it for a couple. At the bottom of the jar, there is already lavrushka, dill, cloves of garlic and other spices. On top of the tomatoes, put the half of the pepper cut into two parts.
The jar is laid out beautifully, you can fill it with boiling water. I boil water in a kettle, pour in the fruit, let it stand for 8-10 minutes. To prepare the marinade, I take a saucepan and pour the water from the jar into it. I send the pan to the stove, pour salt, sugar into the water, bring it to a boil.
I pour vegetables with boiling marinade, pour 1-2 tablespoons of vinegar into it.Pickled tomatoes can be safely rolled up with a lid boiled for 5 minutes. Be sure to turn the jar and put it on the floor in this position, close it with something warm. When it cools down, you can put it in the pantry.
Daily skinless tomatoes in cold marinade
All friends who have tasted my pickled tomatoes ask for an instant recipe, although, to be honest, they taste more like pickled tomatoes. This is because salting occurs in cold brine.
First I prepare the marinade, it should cool down. I take 1 liter of water passed through the filter. I boil water in a saucepan, add 50 g of salt, 120 g of sugar. I remove the pot of boiled water from the stove, add 100 ml of vinegar, set it aside to cool.
I take exactly 1 kg of tomatoes. I clean it in my own way. I also take 1 onion, 1 pepper, 1 small bunch of dill. I cut onions and peppers into thin strips. I soak the dill in two waters and chop it arbitrarily. I mix dill, onion half rings and chopped peppers. I prefer to cook this recipe with garlic, chop a few cloves and add to the dill mixture.
I sterilize the jar. I fill it with layers: a layer of tomatoes, a layer of dill mixture. I pour the cooled marinade into the filled jar. We never roll up vegetables according to this recipe. We put salted tomatoes in the refrigerator. Literally in a day, the whole family is already eating lightly salted tomatoes.
Tomatoes in tomatoes
I really like tomatoes in their own juice. Once, due to lack of time, I prepared them in my own way. Now I'll tell you how. I chose overripe tomatoes about 2 kg, cut them into pieces, put them in a saucepan and put them on the stove over low heat.
I selected medium-sized, pickling-type tomatoes on a 3-liter jar, peeled them off and put them in a prepared, scalded, sterilized jar. She boiled water in a teapot and poured it into a jar.
I boiled chopped tomatoes for 30-40 minutes, added 1 tbsp. l salt, sugar, removed from the stove. She poured the water from the jar into the sink, filled it with chopped tomato marinade and screwed it on with a lid. I advise those who canned vegetables to try my recipe. Cook quickly, eat delicious.
