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Pickled tomatoes with aspirin

2008

Kitchen Russian

Calorie content 157.5 kcal

Portions 3 l.

Cooking time 30 d.

Proteins * 2.6 gr.

Fats * 3.5 gr.

Carbohydrates* 33.8 g

Content

Appetizing juicy tomatoes for the winter are obtained by fermentation, using aspirin. Due to the addition of aspirin during fermentation, tomatoes are much better stored, do not ferment and retain an excellent taste. This recipe is one of the simplest but proven ways to ferment for the winter. Try it!

Ingredients

Fresh tomatoes 1.6 - 1.8 kg Aspirin 3 pcs. Granulated sugar 50 gr. Coarse salt 30 gr. Table vinegar 9% 70 ml. Mustard 1 tbsp Chilli 1 - 2 pcs. Garlic 5 tooth. Dill taste

Cooking process

Wash the herbs, tomatoes, hot peppers and peel the garlic. Finely chop the hot pepper, disassemble the garlic into wedges. Cut the dill into large pieces.

Dissolve aspirin in clean, cooled boiled water, add salt and sugar, mix well until the granules dissolve.

Put the dill, garlic and hot pepper in a sterile three-liter jar. Then put the tomatoes pierced in advance with a toothpick and pour the brine into the jar.

Cover the top of the jar with tomatoes with mustard powder so that bacteria get into the workpiece less. It will also give the tomatoes a pungent and spicy flavor.

Close the jars with sterile nylon lids and put them in a dark, cold place to ferment. Tomatoes will be ready no earlier than in a month or two. In a cold dark cellar, the workpiece will stand well at least until the New Year, and with a successful coincidence, until April.