Homemade salted tomatoes in a bag - a recipe for pickling tomatoes with beets.

How to properly pickle tomatoes for the winter.

Selected tomatoes of medium ripeness, without flaws (cracks, stains, damage) must be washed.

We will also prepare and wash various herbs: sprigs of celery and dill, cherry and currant leaves.

Separately, you need to chop the peeled sugar beets. It, like carrots, is added to the pickling process to delay oxidative processes and prevent the tomatoes from turning sour.

All the products we prepared earlier must be placed in a plastic bag, alternating them in layers in the following order: greens, tomatoes, more greens, chopped beets and tomatoes, the top layer must be greens.

The bag filled in this way must be tightly tied and placed in a tub or box.

After two days, pour the boiled brine over the vegetable mixture in the bag.

Brine proportions: for 1.5 liters of water - 100 grams of salt and spices to taste.

To make the brine, you need to take approximately half the bag’s capacity of water, dissolve the salt in it, add a bay leaf, two types of hot and allspice peppers (peas), and dill branches. Boil everything.

The cooled brine needs to be filtered through 2 layers of gauze and poured into a bag with our preparation, which needs to be tied tightly.

Refrigerate the pickles. The tomatoes will be completely ready in a month to a month and a half.

Salted tomatoes and beets prepared in this way are tasty and sharp. In winter, when ground, they can be used for various sauces and soup dressings.