Emma Miller
Pickled tomatoes are a unique dish, without which no holiday table can do. But not all hostesses get them right the first time. Often novice hostesses can’t figure out why pickled tomatoes go cloudy and don’t know if it’s possible to overcook the tomatoes.
Pickled tomatoes have always been the highlight of the holiday table. It is pickled tomatoes that are perfect with almost all meat dishes, they go with alcoholic beverages and are that versatile dishes that can decorate even a very modest table.
However, let’s be honest: not everyone knows how to prepare really tasty pickles, and often many housewives are sad to find white residue in pickled tomatoes.
The main mistake many hostesses make is improperly sterilized jars, poorly washed tomatoes, or poorly sealed lids. If you take into account all the nuances you will know why tomatoes get cloudy, what to do to prevent tomatoes from bursting in the jar, and, finally, how to save sour tomatoes.
Why are pickled tomatoes cloudy?
As a rule, tomatoes go cloudy for several reasons:
- Poorly washed jars
- Tomatoes that have been poorly washed
- Poorly sealed lids that are leaking
- What to do to keep tomatoes from bursting in a jar
To tomatoes do not burst tomatoes should be pierced in several places with a toothpick before placing them in the jar. Pour boiling marinade into the jar and let it stand for a few minutes. After 3-4 minutes, drain the marinade and put the tomatoes in the hot jar. Pour the marinade into the jar in small portions.
How much salt and sugar per liter jar of tomatoes
Most recipes are given for a three-liter jar. The average proportion for three liters is 4 tablespoons sugar and 2 tablespoons salt. For a liter jar, you will need 2 tablespoons of sugar and 1 teaspoon of salt. But keep in mind that all recipes are different and the amount of salt and sugar you have to adjust to your taste.
What spices go with tomatoes
Bay leaf, allspice, dill umbrellas, cloves, black pepper, garlic, cherry leaves, currant leaves, salt, sugar.
How to sterilize tomatoes in one-liter jars
The process of sterilizing tomatoes is easier than it may seem at first glance. In clean jars, layout well-washed tomatoes. We cover the jars with metal lids but do not roll them up, only put the lids on top. In a large saucepan, put a kitchen towel on the bottom and place the tomato jars on the towel. Pour water into the pot so that it reaches the shoulders of the jars. Bring the water in the pot to a boil and time it for 10 minutes. This is enough time to sterilize the tomatoes.
White residue in pickled tomatoes
Sediment in tomatoes can appear if you used poor quality lids, or if you used any other salt instead of rock salt. Also, be sure to see sludge at the bottom of the jar if you pickle tomatoes with mustard.
Can you re-seal the tomatoes?
Yes, you can. The process is labor-intensive enough and essentially no different than regular canning.
How to remake pickled tomatoes
To do this, open the spoiled jar and drain the brine from it. Carefully inspect all the tomatoes. If you find even one spoiled tomato, throw away the whole jar, it’s impossible to save such tomatoes. If the tomatoes don’t show any signs of rotting, wash them in salt water.
Decant the brine from the jar and bring it to a boil. Wash the jar with baking soda, rinse well, and then sterilize in the oven or steam. Put the tomatoes in a sterilized jar, pour the brine, and cover with a lid.
How to reanimate pickled tomatoes
Rinse tomatoes well in salted water, put them in a clean dry dish, and pour fresh brine.
How to save sour tomatoes
Only by rinsing them well and pouring fresh brine. Keep such tomatoes better in the cellar or in the refrigerator.
What can be cooked from fermented tomatoes?
If you have fermented tomatoes and you do not know what to do, do not rush to throw them away. Sour tomatoes make a great base for homemade ketchup, tomato paste, ajika, and borscht dressing.
What to do if a jar of cucumbers and tomatoes is cloudy
Open the jar, and rinse the vegetables well first under running water, and then in salted water. If the vegetables show no obvious signs of rotting and are firm enough – you can put them in a clean dish and pour a fresh marinade. If, however, you find signs of rot or vegetables have become too soft – throw them away without a second thought.
Tested Recipes
Currant Leaf Tomatoes
- tomatoes – 2 kg
- water – 1 liter
- bay leaf 2-3 pcs
- 9% vinegar – 1 tablespoon
- allspice – 6 units
- dill umbrella – 1 pc
- currant leaf – 3 pcs.
- cherry leaf- 3 pcs.
- cloves- 3 pcs.
- garlic -5-6 cloves.
- Salt – 1 tablespoon, sugar – 1 tablespoon.
Bring the marinade to a boil and pour the tomatoes into a jar. Cover with lids and leave until completely cooled.
Pickled tomatoes with garlic
- Tomatoes – 2 kg
- Garlic – 4 cloves
- Bay leaf – 3 pcs.
- Black pepper – 5 pcs.
- 9% vinegar – 1 tablespoon
- Salt – 1 tablespoon
- Sugar – 1 tbsp.
Pour the tomatoes into a jar twice in boiling water for 20 minutes. The jar should be covered with a lid. Drain the boiling water and on its basis prepare a marinade. Add garlic to the boiling marinade, pour the marinade over the tomatoes, and close the jars with sterilized lids.
Pickled tomatoes for winter
- Tomatoes – 2 kg
- Water – 1,5 l.
- Salt – 1 tbsp.
- Sugar – 200 gr
- Bay-leaf – 3 pcs.
- Black pepper – 5 pcs.
- Orange Pepper – 5 pcs.
- Cloves – 3 pcs.
- Dill seeds – 1/2 tsp.
- 9% table vinegar – 100 ml
Put washed tomatoes in clean sterilized jars. Pour boiling water over, cover the jars, and leave for 15 minutes. Drain boiling water, add spices, and bring to a boil. Fill tomatoes with boiling marinade and close with sterilized lids.
