Tomatoes1000g, 4 kg of 25% salt water.

Tomatoes are pedicled, washed, and 3 or 4 holes are punched in the bottom. Once they are put in the jar, fasten the top with a bamboo grate, pour salt water, and pour the jar once every two days and three times. /kloc-eat in 0/0 days.

Features: fresh and tender, salty and sour. You can mix all kinds of seasonings when eating.

Blanch tomatoes in boiling water for 0-2 minutes. Take out, peel, chop, pick two seeds of green pepper, chop, stir-fry in oil pan, add salt and tomato powder, stir-fry several times, take out, cool, bottle and seal.

Gourmet practice:

1. Blanch the red and green tomatoes with boiling water, peel them, let them cool, put them in a jar, cover them with a layer of salt, and store them for 7 days (bubbles appear on the fermentation day, which is normal but not bad);

2. Then seal the lid with a piece of paper and put it in a cool and ventilated place (don't freeze it in winter). You can take it out for cooking and soup in winter.

3. Another pickling method is to pickle green tomatoes with 20% salt water; Pickled green tomatoes are crisp and delicious.

1. Measure the weight of green tomatoes to be pickled. A 950 ml jar can hold about 0.5 to 0.7 kg of green tomatoes, and vinegar, water and salt are added according to the number of tomatoes.

2. Wash the green tomatoes carefully.

3. Cut the cherry tomato in half and the tomato in four.

4. Put the saucepan on the stove. Add water, vinegar and marinade.

5. Heat the marinade to a slight boiling point with medium fire. Boil it and take it out of the oven.

6. Choose your favorite marinade. Pour the selected dry pickling material into the bottom of the tank. The following gravy is very suitable for pickling green tomatoes:

(1) Dill seeds, dried black pepper, bay leaves and garlic cloves are needed to make dill marinade.

(2) To make a simple marinade, add 2 grams of mustard seed, 2 grams of celery seed, 0.8 grams of fragrant rapeseed 1. 15 grams of dried black pepper and 0.8 grams of spiced powder to each can of tomatoes.

(3) 2.3g of dried black pepper, 2.3g of Chinese prickly ash, 2g of black mustard seed, 0.9g of coriander seed and 0.9g of red pepper noodles are needed to make spicy marinade.

(4) To make curry marinade, 2 cm of ginger needs to be chopped, and then curry powder, 47 g of brown sugar, 0.5 g of fennel seeds and 0.4 g of spiced powder are mixed.

7. Put the small pot on the stove. The water in the pot should not pass through the pot body, leaving a space of about 2.5 cm, and boiling water 10 minutes to disinfect the pot.

8. Put the jar in boiling water. Put the jar into the boiling water of a boiling pot and heat it for 10 to 15 minutes, depending on the water depth in the pot.

9. Take the jar out of the boiling water with a clip. Then put the jar on the table and let it stand for a few hours, and then store it after cooling. After vacuum sealing, the tank cover will expand. Store tomatoes in a dark and cool place for one year.