How to ferment tomatoes in a saucepan in three days: tastes like barrel tomatoes
Preserving tomatoes is a rather energy-intensive process, so many housewives are looking for another way to prepare tomatoes for the winter.
This is exactly what the expert of the online publication BelNovosti, chef Yulia Arkhipova, shared – for it you will not need vinegar, canning or sterilization, and the tomatoes turn out very tasty and aromatic – exactly like pickled barrel tomatoes.
So stock up on the necessary ingredients and let's get started. You will need:
- Tomatoes – as many as you have (take small, ripe and fleshy tomatoes),
- Horseradish leaves – 1-2 pieces,
- Garlic – 2-3 cloves,
- Black pepper – 3-5 peas,
- Dill umbrellas – 1-2 pieces.
Important: to ensure that the tomatoes are salted faster, you need to cut out the place on top where the stalk was.
Now place the prepared tomatoes in a saucepan, cut side up, and add herbs and spices.
All that remains is to fill the preparation with brine, for which you need to dissolve 2 tablespoons of salt and sugar in a liter of water.
When the marinade boils, pour it into the pan with the tomatoes – they should be completely covered with brine.
Now cover the container with gauze and leave it at room temperature for 3-4 days – add more brine if necessary.
Previously we talked about how to properly use a wooden cutting board .
