A simple recipe for salted tomatoes for the winter. Salted cherry tomatoes. Recipes for salted tomatoes for the winter

How nice it is to remember the aroma and taste of real summer vegetables, especially when the weather outside is no longer so warm and sunny!

Of course, now you can buy a lot in the supermarket, but it’s better to make it yourself; today we will tell you how to salt tomatoes in jars so that they become signature dish. Agree, home kitchen in any case, it will be healthier and tastier than store-bought, and the preparation steps, at the same time, will be within the capabilities of even a beginner.

Surely, many of us remember how our mother or grandmother salted tomatoes, and mysterious upside down jars stood all over the kitchen. As children, this seemed like a big, important and incredibly difficult matter to us.

But let's open it up little secret: pickling tomatoes for the winter is a fairly simple process, and if the task is not to provide the entire district with canned food for three years in advance, then it is quite quick.

There are a great many cooking options, and every housewife probably has her own tricks on how to pickle tomatoes, so today we will tell you only the classic recipe. And if over time you want to add something, you can fantasize as you like.

Pickling tomatoes for the winter with horseradish

Ingredients

— 2 kg + -
- 4 things. + -
— 100 g + -
- 1 PC. + -
- taste + -
— 2 tbsp. (or to taste) + -
- 5 peas + -

How to pickle tomatoes with horseradish for the winter

First of all, we sterilize the jars and lids. If there is no special apparatus, then this is quite simple to do by holding the jars on steam bath, V electric oven or microwave. In the latter case, do not forget to pour a little water into them so that they do not burst.
Don't forget about the lids - it's most convenient to put them in boiling water for a couple of minutes.
We carefully take everything out (very hot!) and place it on a clean cloth until completely dry. You cannot wipe the jars, otherwise you will have to start over.
While the jars are drying, prepare all the ingredients: wash and dry the tomatoes thoroughly, peel the garlic and parsley root from the thick outer peel and cut into several pieces, rinse the dill along with the stems thoroughly in water.

For pickling, it is better to take medium-sized tomatoes with thick skin, then they will remain dense and will not lose their shape.

In clean jars we put some herbs, black pepper, some chopped garlic and a small piece of parsley. The more greens we put in, the spicier the tomatoes will be.
Place the tomatoes tightly, but so as not to damage the shape, to the middle of the jar. They should not “float”, but they should not be bruised either.
We repeat the layer of spices and again place the tomatoes tightly to the very top. We take into account that we will pour water right up to the neck, without a layer of air, so we do not add the tomatoes greedily.
Pour boiling water over the vegetables, lightly cover them with lids and let steep for 20 minutes.
Take a separate clean pan and pour all the liquid from the cans into it. Leave the tomatoes and spices in place.
Salt at the rate of 50 grams of salt (about 2 tablespoons) per 1 liter of water. Bring to a boil again and stir until all the salt has dissolved.

Pour all the tomatoes again with the resulting brine solution. It is very important that the liquid is right up to the neck. There should be no air up to the lid.
Seal the jars hermetically and leave to cool at room temperature. Depending on the volume, this may take several hours.

If there are no special marks on the sealed lid, then it is better to turn the jars upside down before cooling. This is done in order to check the tightness: if the brine begins to leak out, then it is necessary to repeat the preservation.

When the jars have cooled completely, put them in a cool place for 2-3 months. After this, you can open and enjoy the salted tomatoes.

Now you have a recipe for how to pickle tomatoes in jars so that they taste no worse than barrel ones. Try canning this summer summer vegetables and you - then you will have an excellent natural treat on hand for the New Year.

Bon appetit!

In order to pickle tomatoes, tomatoes are suitable for you varying degrees maturity. However, you should never use frozen or spoiled fruits for preparations. Unripe tomatoes that have an intense green color: They smell and taste like leaves and contain almost no sugar. But unripe green tomatoes are just right for you.

Before salting your tomatoes, sort your harvest, since tomatoes of different degrees of ripeness must be salted separately. In addition, pink and red fruits are best salted in small containers (10-15 liters), those with a brown color - in larger containers (20-100 liters), and green tomatoes are salted in a barrel, like cucumbers.

In many ways, the principle of pickling tomatoes is similar to the process of pickling cucumbers. The brine in the selected container should occupy approximately 45% of the volume, and the rest comes from the fruits themselves and various spices. For seasoned gardeners, the following varieties are popular for pickling: Humbert, Bison, San Marzano, Mayak, Gribovsky, Alpatovsky.

How to pickle tomatoes : recipe 1 (for ripe tomatoes)

For 1.5 kg of tomatoes (which is three liter jar) take dill (50 g), garlic (5 g), sugar (2 tablespoons), salt (1 tablespoon), vinegar (70 g).

Prepare a brine from water, salt, sugar and vinegar. Boil the container over hot steam and boil the lid. Place garlic and dill (umbrellas) on the bottom of the jar, and then start laying tomatoes in rows. They should be laid out carefully, but folded tightly into the container (do not throw them away so that “barrels” and dents do not form on the fruits). Remember also that tomatoes with wrinkles, cracks and mold are not suitable for pickling. Pour brine over the tomatoes and seal the jar.

How to pickle tomatoes: recipe 2 (for slightly unripe tomatoes)

Boil the brine (per liter of water, take 2 tablespoons of sugar and half the amount of salt) and cool. Add mustard (10 g) to the brine, stir and let sit. Place the tomatoes in sterilized three-liter jars, sprinkling the rows with blackcurrant and cherry leaves and dill umbrellas. Also put a bay leaf and 8-10 allspice peas into each jar. When the prepared brine becomes transparent, pour it over the tomatoes and close the jars with nylon lids. Store pickles in a cool place.

How to pickle tomatoes: recipe 3

Place tomatoes (10 kg) on the bottom of the container, which you first fill with herbs and spices: dill (200 g), garlic (30 g), horseradish root (30 g), hot capsicum (15 g). For the brine you will need 8 liters of water and 550 g of salt.

How to pickle green tomatoes

Recipe 1. Prepare a filling for green tomatoes from water (3 l), sugar (9 tbsp. spoons) and salt (2 tbsp. spoons), bay leaves and allspice peas (10 pcs.). Add 9% vinegar to the prepared solution. go (1 glass). Place greens in jars: cherry leaves and currants, parsley, dill (200 g), garlic (1 head) and pour vegetable oil(at the rate of: a tablespoon per liter container). Then place green tomatoes (3 kg) in these jars, and chopped onions on top (half a head will be enough for each jar). Hot pour Fill the jars and seal.

Recipe 2. For three 1-liter jars you will need to fill: water (1 liter), sugar (1 glass), salt (heaped tablespoon), 9% vinegar (0.5 cup), parsley, horseradish, dill. On each green tomato, make cuts in several places, into which insert thin slices of chopped garlic. Place the tomatoes in jars and fill with hot solution and roll up. Turn the jars upside down, wrap them in something warm (for example, a cotton or down blanket) and leave until they cool down. Then you can put the jars in the cellar or other cold place. The pickling prepared according to this recipe will definitely delight you with its piquant taste.

Many housewives are faced with the need to preserve tomatoes until winter. Recipes will help with this cold pickling. This method does not require any special culinary skills. The taste of tomatoes is rich and spicy, as if they were salted inside wooden barrel.

How to pickle tomatoes in jars for the winter

When a large supply of fruits appears in the garden, there is a need to preserve them until winter. A great option Tomato preparation is pickling. Cold way canning is able to hold maximum inside useful substances. At the same time, the preserved food in the jar tastes like a barrel. If you follow the rules of this process, you will get pickling, just like in ancient times.

Preparing jars for canning

Cold pickling of tomatoes for the winter requires careful preparation of the vessels where the vegetables will be placed. This process uses glass containers. In most cases, large volume banks are chosen. To prepare, you need to wash them thoroughly using a soda solution and rinse it off. Then, you should pour boiling water over the containers and hold it over the steam for some time to destroy the bacteria. Another method of sterilization is heating in the oven. Immediately place the fruits into the prepared vessels, roll them under metal lids or cover them with nylon lids.

How to salt tomatoes

Preparing salted tomatoes is a snack recipe that our ancestors used. In ancient times they were placed in large wooden tubs or barrels that could reach the child’s chest in height. The vegetables were poured with cold brine with high content salt and spices. The ingredients helped preserve beneficial features plants for the winter. The barrel tomatoes turned out very tasty and spicy.

However, today it is difficult to cold-salt them inside a barrel. Therefore, many housewives try to achieve the desired taste using glass jars. To get high-quality salted vegetables, you need to strictly follow the recipe and technology. It is important to make the brine correctly and choose suitable variety fruits Salting technology requires following the following steps:

processing of vegetables and containers;
preparing brine;
laying tomatoes and spices;
pouring with cold brine;
closing with a lid.

Which tomatoes are best for pickling?

Requires correct selection fruit varieties. Among them you can choose the following:

Oak - a variety characterized by a rounded shape and small size, conveniently fits inside vessels for pickling. Gives a friendly and early harvest.
Liana - produces large fruits that are approximately equal in size. Tomatoes of this variety are dense and very tasty; they ripen early.
Fighter - has an elongated shape with a pointed tip, fits well inside the jar.
Red truffle - shaped like a pear, with a ribbed surface. It tolerates salting well and does not fall apart. The fruits have a sweet taste.

Cold brine for tomatoes

Cold salting of tomatoes requires making brine. It is made from sugar and salt. You can add spices: bay leaves, currant and cherry plants, pepper or mustard. The ingredients depend on the recipe you choose. The easiest way to obtain the filling involves dissolving a tablespoon of salt in 1 liter of water. The solution must be boiled and then cooled. Tomatoes placed in containers are filled with cold brine.

Recipe for pickling tomatoes in jars for the winter

The question of how to properly salt tomatoes can be answered popular recipes cold canning. Any gourmet will choose the right one for himself. taste qualities and flavor of the snack. It is important to strictly follow the recipe and keep the preparation for a certain amount of time. Pickles made yourself will help diversify winter menu and preserve the beneficial properties of the fruit.

How to pickle tomatoes quickly using a cold method

Salting tomatoes for the winter quickly using a cold method old recipe involves the use of the following components:

ground red pepper – 1/2 tsp;
dill (seeds);
vinegar essence - 1 tbsp. l.;
table salt – 1 tbsp.;
tomatoes – 2000 g;
water – 5 liters;
granulated sugar - 2 tbsp.;
black currant leaves – 1 handful;
horseradish leaves.

Instructions on how to cold salt tomatoes:

Start by preparing the brine. Add sugar, salt, currant greens to the water, add red pepper. Place on the flame, wait until signs of boiling appear, and leave to simmer for a few minutes. Then remove and let cool. Pour vinegar into the cooled liquid.
Place spices at the bottom of clean jars, then fill the jars with tomatoes. Pour brine over vegetables in jars and roll up metal lids and keep refrigerated.

Canned tomatoes for the winter with mustard

Cold pickling of tomatoes with mustard will require the use of the following ingredients:

tomatoes – 2000 g;
laurel leaf – 6 pcs.;
cherry leaves – 4 pcs.;
dill in seeds – 60 g;
black currant leaves – 4 pcs.;
dry mustard – 30 g;
salt – 3 tbsp. l.;
granulated sugar - 5 tbsp. l.;
water – 2 l;
black peppercorns – 10 pcs.

Cold pickling of tomatoes for the winter with mustard - how to do it:

Select tomatoes that have small brown stripes (slightly unripe) and are of the same size. The fruits should not be bruised, cracked or rotten. Wash them, dry them with paper towels and place them in clean jars.
When immersing tomatoes in vessels, transfer them spicy plants.
Prepare the brine. To do this, boil water, adding salt, pepper and sugar. When the liquid becomes hot, dissolve there mustard powder. Leave the brine to cool.
Fill the contents of the jars with cold liquid, close nylon covers. Place the salted vegetables inside the refrigerator or cellar for several days.

Quick dry cold pickling of tomatoes

Tomatoes salted in this way may crack, but they will turn out tasty and healthy. For manufacturing you will need the following components:

tomatoes – 4 kg;
horseradish leaves;
dill umbrellas;
cherry greens;
currant leaves;
salt – 2 packs.

Method for preparing tomatoes using the cold dry method:

You will need a large, clean container. For example, a bucket will do. Place plants at the bottom.
Place vegetables on the spices, which should be pricked near the stalk.
When laying, sprinkle the fruits with salt. Cover the tomatoes with horseradish and press with a wooden circle with pressure. Place the pickles in a warm place and leave for a day. Then, move to a cool place.

Preserving tomatoes for the winter with vinegar

To make cold pickling of tomatoes for the winter, take the ingredients for a three-liter jar:

head of garlic – 2 pcs.;
coarse salt– 6 tbsp. l.;
tomatoes – 3000 g;
black currant leaf – 4 pcs.;
horseradish leaf;
granulated sugar - 2 tbsp. l.;
dill umbrella – 2 pcs.;
vinegar (9%) – 2 tbsp. l.;
cherry leaf- 5 pieces.

How to quickly salt tomatoes:

Select the vegetables, wash them and prick them in the stalk area. Clean glass containers thoroughly with water and detergent, wipe it off.
Place the washed spices at the bottom of the container. Start pushing the fruits in from above, placing currant and cherry greens and garlic cloves between them.
Pour salt and sugar into a jar, pour in water and vinegar. Cover the preservation with a polyethylene lid and place in the refrigerator.

How to cold salt green tomatoes for the winter

Green tomatoes can be canned for the winter. For this you will need following ingredients:

tomatoes – 1 kg;
water – 1 l;
blackcurrant leaves- 2 pcs.;
dill seeds – 50 g;
sugar – 1 tbsp. l.;
black peppercorns – 14 pcs.;
salt – 2 tbsp. l.;
cherry leaves – 4 pcs.

Instructions on how to cook:

Place water in a saucepan on the fire, add salt and sugar, add peppercorns, leaves and dill. Boil it for a few minutes, leave to cool.
While the liquid is cooling, soak the green fruits in the cooled boiled water.
Cut the prepared tomatoes in the area of the stalk, place them in clean jars treated with boiling water.
Pour cold brine over the vegetables.
Cover the finished preserves with plastic lids and leave for 5 days at room conditions. Then store it in the refrigerator or basement.

Video: cold pickling of tomatoes for the winter

Among all housewives' winter preparations, salted tomatoes have always occupied a special place of honor. And it’s not surprising, because this one is bright red, juicy vegetable It is wonderful in any version: it is eaten fresh, fried, dried, baked and canned. When prepared for future use, salted tomatoes perfectly retain vitamins, taste and attractive appearance. They are prepared for future use without vinegar, in jars or barrels, coldly or by boiling brine. Tomatoes canned with salt in winter will help you quickly prepare a simple dish, sauce, or decorate the table with an elegant and delicious snack. Of the many ways to prepare salted tomatoes at home, we offer you the most affordable and cost-effective in terms of time and effort, with very tasty result. Step-by-step recipes with photos will help you better understand all the intricacies and secrets of canning.

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The last notes

kerescan - Jul 31st, 2015

Crispy salted tomatoes in the morning, and after a feast... - the best thing that can be. But what am I talking about, because both adults and children love them just like delicious pickling in winter. This is a classic recipe for preparing tomatoes for the winter in a cold way. It is light, simple and tasty, and its preparation requires a minimum of ingredients, effort and resources.