Souring is one of the oldest ways of preparing vegetables for winter, which is still widely used in villages. In the village, fresh vegetables are available only in summer and fall, and in winter and spring we have to make do with preserves. Sour
tomatoes become one of the few sources of vitamins and minerals during the cold season. This gives sour tomatoes a special status and makes them part of the village culture.
Properly cooked sour tomatoes have a unique taste and aroma that cannot be compared to their store counterparts. They become a real decoration of the table and delight the whole family with their taste.
Ingredients:
- Tomato – 2 kg;
- Horseradish leaves – 2 pcs;
- Currant leaves – 3 pieces;
- Cherry leaves – 4 pieces;
- Garlic – 5 cloves;
- Hot pepper – 1 pod;
- Dry mustard – 1/2 tbsp;
- Salt – 3 tbsp;
- Sugar – 1 tbsp.
Preparation:
In a deep container of 3 liters put first the garlic cloves, then the hot peppers. We make a small incision in the pepper along the length before putting it in the container.
At the bottom also put leaves of horseradish, currants and cherries. Cut yellow tomatoes into pieces, put them in the container with the rest, filling it completely.
Cover the tomatoes with horseradish leaves.
Pour
salt and sugar into a jar with water.
Pour the marinade into the container, cover with a plate or other weight. It is important that the tomatoes were covered with water.
Do not completely close the container with a lid, leave a hole for fermentation. Leave the container with tomatoes for 5-7 days at room temperature.
If mold has formed on the surface, it should be removed.
After 5-7 days of fermentation add mustard to the tomatoes.
We cover the tomatoes with a plate and put the tomatoes in the refrigerator to marinate. As a result, you can get delicious pickled tomatoes in winter.
