Homemade soaked tomatoes recipe in a jar. A simple recipe for salted or soaked tomatoes

Recipes from the site " Notebook Anyuta"

A simple recipe for salty or soaked tomatoes

Preparation time: 2-3 weeks

Salted tomatoes, also pickled or soaked, are a favorite guest on our table. Our tomatoes are eaten faster than fresh ones. But this is no coincidence! The body, on a subconscious level, even in a child, chooses what is healthier for it.

Our ancestors prepared preparations in the form of salted tomatoes without vinegar. wooden barrels, arranging them with dill, garlic, cherry leaves, currants, horseradish strips and spices. IN rural areas in the cellars they still prepare soaked apples, tomatoes, barrel cucumbers and salted watermelons with cabbage. IN modern conditions salted in large quantities plastic barrels or stainless steel containers. In a city apartment, salted tomatoes can be pickled in a saucepan or in large jars and stored on the balcony all autumn. Before winter frosts, as a rule, such preparations are swept away and replaced by pickled ones.

IN today's recipe I want to tell you how to prepare salted tomatoes at home using the cold cooking method. According to this simple recipe You can salt red, brown or green tomatoes, the main thing is not to mix them together, since the cooking time for them will be different. Pickled red tomatoes will be salted much earlier than green ones.

I'll tell you a secret. The cooking time for salted tomatoes can be controlled. Everything is very simple. Salted tomatoes will cook quickly if you cut them crosswise or pierce them with a wooden stick in several places. If there are a lot of cans of tomatoes and you don’t want them to become acidic by the New Year, we don’t do such manipulations with the tomatoes, we just put them in a jar or pan and fill them with cold brine. The rest is all according to the recipe.

Cold salted tomatoes

Simple delicious recipe from Anyuta

Ingredients:
Tomatoes are red, brown or green,
Cold boiled water (ideally clean well water),
Salt,
Sugar,
Dill sprigs with umbrellas,
cherry leaves,
currant leaves,
Garlic,
Horseradish leaves and roots
How to prepare salted or pickled tomatoes:

The brine for salted tomatoes is prepared as follows: pour cold water into a bucket boiled water Take 2 cups of salt and 1 cup of sugar. That's all! Everything ingenious is simple! Prepare greens, leaves and roots. Fresh tomatoes rinse with running water. It's up to you to decide which tomatoes to choose for pickling. Red ripe tomatoes will be more tender, and when you bite into them, juice will flow. Brown (unripe) tomatoes will be slightly elastic. And green salted tomatoes will not lose their shape, but will not have a sweetish taste like red ones. Each ripeness of tomatoes has its own advantages and different tastes. All you have to do is try and choose what you like best.

And for me, everything is delicious! soaked tomatoes I needed quick salted tomatoes, so I chose small ones similar to the variety lady finger or Dulka, and pricked them with a wooden kebab skewer. pickled tomatoes in jars Lightly line the bottom of the prepared container for pickles (I chose a 10-liter glass jar) with dill, cherry, currant and horseradish leaves.

Chop garlic and horseradish root into slices. soaked tomatoes Place the tomatoes tightly in the jar, not forgetting to add several layers again with leaves and garlic. To make the tomatoes tasty and aromatic, the dill must have branches and umbrellas. Place the tomatoes in the jar to the very top and fill with cold salted brine.

I prepared the tomato preparation in a jar in the kitchen, and since it is inconvenient to carry it to a cool place with liquid, I poured the brine on the spot. Of course, I forgot my camera in the kitchen, so I didn’t immediately take a photo of the tomatoes in salted brine. And then, due to my busyness, I completely forgot. I only remembered when the delicious pickled tomatoes were already finished. salted tomatoes But I managed to take the final photo! I hope you will find my recipe for cold salted tomatoes and garlic useful in the midst of autumn preparations!

Delicious tomatoes pickled in jars

4.5 (90%) 2 votes

In the old days, pickling garden produce was available to all segments of the population, regardless of social status and income. The process involved bottomless oak barrels and hundreds of kilograms of all kinds of vegetables. This method of preparing for the winter was good not only because it was simple and cheap, but also because it gradually filled the containers. As they matured, more and more new portions of products were added to the barrels, which did not affect the quality ready-made canned food. Thus, it was possible to harvest the entire harvest without loss.

Current urbanization, alas, has made its own adjustments. Now there is no urgent need to procure seasonal products in industrial scale in the conditions of every small apartment. On the shelves of supermarkets and modern markets fresh vegetables and fruits are present all year round, almost uninterrupted.

And yet, it’s worth remembering your grandmother’s traditions and preparing a couple of incredibly fragrant, slightly palate-tingling, salty tomatoes.

Pickled tomatoes in jars with a nylon lid

Required Products:

1.3-1.7 kilograms of elastic, ripe medium-sized tomatoes;
a bunch of parsley leaves;
4 garlic cloves;
3 leaves of cherry and currant;
1 dill umbrella;
60 grams of table salt;
2 liters of clean water.

Pickled green tomatoes

You won’t find green tomatoes at the market during the day, and of course, you won’t find green tomatoes in supermarkets either. Therefore, it is worth agreeing with friends who have a vegetable garden or country cottage area, about the purchase of one and a half kilograms of unripe tomatoes. Just for fun, pickle it, and if you like it, prepare this appetizer in larger quantities.

What you need for fermentation:

One and a half kilograms of green tomatoes;
head of garlic;
two or three bunches of green parsley leaves;
hot peppers optional;
a hundred gram glass of salt.

Sourdough process:

Wash the greens, peel the garlic.
Finely chop the parsley and garlic with a knife.
Wash green or light brown tomatoes thoroughly and remove the stems.
Cut each tomato in the middle, one centimeter short of where the stalk attaches.
Carefully add the spicy-garlic mixture to the cut tomatoes in an amount of about half a teaspoon.
Place a few pieces of hot pepper at the bottom of the jar.
Post stuffed tomatoes, cut side up, into jars.
Add salt.
Fill cold water cover a jar of tomatoes to the top nylon cover.
Gently turn the jar from side to side to evenly distribute the salt.
Place in a cool place to slowly ferment the vegetables.

If you want to try it faster, leave the canned food in a warm place. At temperatures above 25 degrees, snack bars

Ingredients:

Cooking method:

To prepare the recipe, wash the tomatoes well. I also wash dill, cherry, currant and horseradish leaves well. Peel the garlic. Peel the onion and cut into small cubes. Fry it in vegetable oil until soft. Whole bell pepper fry with onions for 7 minutes. Transfer it to a plate. The pepper should not be soft.

Place half of the currant, cherry, dill leaves and 2 horseradish leaves on the bottom of the pan. Add hot and bell peppers, half the garlic, allspice, bay leaf, cloves and black pepper. Watering fried onions together with vegetable oil. Place half a tomato on top.

Place the remaining herbs and spices on top of the tomatoes. And put the tomatoes in again. Cover the tomatoes with horseradish leaves.

We breed in warm water sugar and salt until dissolved. Pour in the tomatoes. Cover the tomatoes with gauze and place a weight on top. Leave for 5 days in a warm place until the brine becomes cloudy. Then put it in the cold. In a month or two you will be able to try tomatoes for the winter.

Recipe No. 2 Pickled green tomatoes for the winter

Ingredients:

Cooking method:

Wash the tomatoes well and remove the stems. Then we wash the “broom” and cut it into 4 cm long. We put a handful of broom in each jar so that the bottom of the jar is not visible. In each jar we put 10 black peppercorns, 2 bay leaves, 2 cloves. Salt will need 50-60 g for three liter jar. Dissolve 100-120 g of salt in 0.5 liters of boiling water. Pour the hot solution equally into the jars.

Then place the tomatoes in jars. You don't need to push them too hard. Add unpeeled garlic to the tomatoes. Place the rest of the “broom” on top of the tomatoes. Next, add regular cold water to the jar. Cover the jar with a nylon lid. Turn the jar upside down. We put the jars on the windowsill and leave them there for 3 days. During this time, the brine begins to ferment. Then we put the jars in the refrigerator for 2 weeks. After two weeks, you can safely start trying pickled green tomatoes for the winter.

Recipe No. 3 Pickled tomatoes with mustard for the winter

Ingredients:

Cooking method:

We prepare tomatoes in a new recipe that are even tastier. We take tomatoes that are firm, not overripe. We wash them thoroughly and place them in the prepared container. Cover each layer of tomato with currant leaves.

Now let's move on to preparing the brine. Bring the water to a boil, add salt and leave to cool. Add mustard to the cooled brine, stir and let sit. We pour the tomatoes when the brine has already become transparent, but will have a slightly yellowish tint.

Fill the tomatoes and place them in a cool room. Tomatoes with mustard for the winter will go well with different types dishes.

Recipe No. 4 Pickled tomatoes with aspirin for the winter

Ingredients:

Cooking method:

Wash and dry the tomatoes well. Let's start preparing the brine. Add sugar, salt to boiling water, Bay leaf, pepper. Leave to simmer a little, remove from heat and leave until completely cooled. Then we put the tomatoes in jars. We put aspirin tablets in jars (1 tablet per 1 liter). Place onion half rings, 2 cloves of garlic in a jar and fill with chilled marinade. Close with nylon lids. You can try pickled tomatoes for the winter after a week. Recipe from pickled tomatoes for the winter will pleasantly surprise you in the winter season.

Recipe No. 5 Pickled tomatoes for the winter in a bucket

Ingredients:

Cooking method:

Peel the onion and cut into half rings. Peel the garlic. Remove the stem and seeds from the sweet pepper.

Place one layer of spices on the bottom of the bucket: onion, garlic, pepper, bay leaf, horseradish leaves, currants, cherries, peppercorns. Place a layer of tomatoes on top. Then another layer of spices. And so we repeat filling the bucket until the top. We add as many spices as possible, since the taste of our tomatoes depends on this. Let's start preparing the brine. For half a bucket of boiled chilled water, take 1 cup of salt and ½ cup of sugar. Pour this brine over the tomatoes. Cover the top with gauze so that mold collects on it. Don't forget to change the gauze periodically. Place a large plate on top of the weight bucket. We lower the bucket into the basement or take it out onto the balcony. Pickled tomatoes prepared according to this recipe are eaten very quickly.

Recipe No. 6 Instant pickled tomatoes

Ingredients:

Cooking method:

First, wash the tomatoes. We prick them with a toothpick several times. Cut the garlic in half. Place tomatoes in a bowl. Alternate with garlic and bay leaf.

Boil water, add sugar and salt. Let the brine cool slightly. Then pour it over the tomatoes. Cover the bowl with gauze and place a plate with a weight on top. The tomatoes will be ready on the 4th day. We store tomatoes in the refrigerator.

The theory behind an ideal snack is that the snack should be simple, affordable, tasty, and the brine from it should be treated in the morning. I won’t argue that the most ideal appetizer is that it’s not a shame to put it on the table, and if they gobble it up, it’s not a pity! This is a classic. But remember what’s more enjoyable to eat? Cabbage or crispy, tasty and aromatic salty barrel cucumber? What about pickled tomatoes? Pickled tomatoes - perfect snack!

I remember about 20 years ago, in the village my grandmother always fermented everything that could be fermented. Cucumbers, cabbage, tomatoes. We didn’t waste too much time on trifles! So... just a barrel. By huge oak barrel! In the cellar. And then, in the winter cold, they jumped out into the cellar, with their bare hands they dug out from the icy slurry everything they wanted - pickled tomatoes, cucumbers, and snacked on a hearty rural first.

I'm still not entirely sure what to say: pickled tomatoes or salted tomatoes. But not pickled - that's for sure!

As a matter of fact, salting, pickling and fermentation are methods of food preservation that increase the shelf life of products and change their taste. The essence of these methods is to change the properties of the brine in which the products are preserved so as to practically stop the development of harmful bacteria.

It's difficult to understand the subtleties. But, as far as I understand, salting is the preservation of food in salt or saline solution. Salt dehydrates the product and increases its shelf life. This is how meat, lard, game, and fish are salted. This is how corned beef and taranka are made. Pickling is something between pickling and preservation with biological acids. Salt itself is a preservative, and lactic acid bacteria, which “distill” sugar into acid, additionally preserve the product and give it a unique taste.

Pickling - preservation with acids, often regular vinegar. The acid kills bacteria and impregnates the product itself with marinade.

Correct me, the process by which we prepare sauerkraut, tomatoes in a barrel, etc. - classic pickling. This is our tradition! Everyone has their own pickling recipes. I remember at my grandmother’s, the recipes for fermentation were written down with a chemical pencil on a piece of newspaper from the 30s, and kept behind the iconostasis.

Usually we fermented tomatoes en masse and for “everyone.” And then they threw it from the barrel into a bucket in the cellar and took it home. But a lot of water has passed under the bridge since then. Now we ferment in jars in the refrigerator. And I’ll tell you - it’s no worse. Our pickled tomatoes are simply wonderful!

To ferment tomatoes well, you need a little inspiration. Pickled tomatoes - not that, also tasty, but not that! This year, I admit, I was a little confused with the recipe. Pickled tomatoes combined recipe"friend/foe". So thanks to a retired friend I know. I also consulted with my mother. But it did work!!!

Pickled tomatoes. Step by step recipe

Ingredients (2 3-liter jars)

Tomatoes (cream, chumachok) 3 kg
Pickling broom taste
Garlic 1 head
Black peppercorns, pepper sweet pea, cloves, bay leaf, non-iodized rock salt taste

Two three-liter glass jars hold exactly 3 kg of tomatoes - large “cream”. Well... plus/minus a couple of grand.
Small tomatoes for pickling
You also need a “broom” for salting. The composition of a broom is always a thing in itself. It is created by market grandmothers, always in different ways, but always very well. The broom includes horseradish leaves, branches of cherries, currants, dill along with seeds, and sometimes fennel.
Broom for pickling
Tomatoes better cream. For some reason we got used to cream. These varieties are intended for canning and contain significantly more dry matter. It is important that there is no white stem inside the tomato. This is bad manners. The inside of the tomato should be exceptionally uniform red.
Perfect tomato for pickling
Wash the tomatoes with cold water. Be sure to tear off the ponytails and remove spoiled ones if you encounter them.
Wash the tomatoes
Next, you need to wash the “broom” and cut it into pieces as long as a match. This can be done with a regular knife. The chopped broom must be mixed so that the composition becomes more or less homogeneous.
Cut the broom into pieces as long as a match
Place a large handful of broom into each jar to cover the bottom of the jar. There should be as many more left.
Place greens in the bottom of the jar
Add 2 bay leaves, 10 black peppercorns, 2 clove buds, 3 peas into each jar. allspice.
Next is the saline solution. For one three liter jar you need approximately 50-60 grams of salt. This is the most difficult moment in the process - guessing the salt. Considering that part of the space in the jar is occupied by tomatoes, it is impossible to say how much water will be there. Therefore, we focus on the amount of salt in the jar.
Dissolve 100-120 grams of coarse grains in 0.5 liters of boiling water rock salt, God forbid it is not iodized. Ordinary stone table salt, which is now sold in 1.5-kilogram brick packs with blue packaging.
Still hot solution pour equal parts into jars , directly onto the broom and spices.
Pour saline solution and add spices, garlic
Next, place the tomatoes in jars. There is no need to push too hard. Although this is unimportant. Place unpeeled garlic cloves along with the tomatoes. Place the remaining chopped “broom” on top of the tomatoes. You can also make a layer of broom in the middle of the jar. But the jar is small, what’s on the bottom and top will be enough.
Place tomatoes in jars
The rest is quite simple. Add to regular jar cold water- to the very top. Cover the jar with a nylon lid to make it airtight and gently rock the jar, turning it over so that the salt is distributed evenly throughout the entire volume.

Fermentation is one of the oldest methods of food preparation. Just a few centuries ago, people did not know what refrigerators and greenhouses were. Therefore, they had to stock up on food for the whole year from the summer. In Rus', everything was fermented - cabbage, apples, watermelons, beets, cucumbers, tomatoes. The cellars were filled with barrels of tasty and healthy homemade delicacies. If you want to touch traditions and please your loved ones savory snack, master the recipe for pickled tomatoes.

Medium difficulty

Fermentation is a biochemical method of preservation. The process is based on fermentation, during which carbohydrates are converted into lactic acid. It is this substance that gives the preparations a specific aroma and piquant sourness. But most importantly, lactic acid is a powerful natural preservative, which blocks the proliferation of harmful microflora.

8 culinary rules

Pickling is one of the oldest methods of preparing vegetables. But unfortunately, over the years everything fewer housewives runs to him. If you want to please your loved ones with a traditional Russian appetizer, you will need eight recommendations on how to prepare pickled tomatoes at home.

Choose quality tomatoes. They should be dense, fleshy, without dark spots or mechanical damage. For pickling, it is better to choose slightly unripe fruits.
Protect fruits from cracking. To prevent the peel from bursting, pierce each vegetable with a toothpick. This will also help the fruits to be better salted.
Select a container. If you are unable to use the barrel, replace it glass jars. If large volumes of product are needed, use enamel pans and buckets.
Prepare the container carefully. The jar, bucket or pan should be washed with baking soda and doused with boiling water. Before adding vegetables, wipe the container dry.
Don't skimp on the brine. The liquid should completely cover the vegetables.
Protect the product from mold. You can cover the container with a cloth soaked in vodka, or put an aspen twig, cleared of bark, into the brine.
Fermentation temperature. The appetizer should be prepared at a temperature no higher than 25°C. Otherwise, pathogenic microflora will begin to form in the brine.
Observe storage conditions. Pickled tomatoes should be stored at a temperature of 0-5°C. In such conditions, the product can last up to eight months.

You have the right to experiment with a set of spices and herbs, removing some components and adding others. But regarding salt and sugar, you need to strictly adhere to the recipe.

Recipes for pickled tomatoes for every taste

In Rus', housewives fermented tomatoes in huge barrels so that there would be enough snacks for the whole winter. Now that the vast majority of people live in cramped city apartments, the task has become somewhat more difficult. Where can I get a barrel? Where should I store it? Resourceful housewives found nothing better than fermenting tomatoes in jars, buckets and pans.

With garlic and herbs

Peculiarities. Fans of spice will love the recipe for pickled tomatoes with garlic, horseradish and herbs. Bright fresh taste products will remind you of summer. And hot spices will help the body survive the fight against colds.

You will need:

4 kg of tomatoes;
horseradish root (about 10 cm);
two heads of garlic;
a bunch of parsley;
dill umbrellas (five for each jar);
salt (70 g for each liter of water);
currant and cherry leaves at your discretion.

Preparation

Wash and dry the tomatoes. Do the same with greens and berry leaves.
Peel the garlic. If the cloves are too large, cut them in half.
Peel the horseradish and cut into small slices.
Place berry leaves, garlic, horseradish and dill at the bottom of the jars.
Place the tomatoes on top, layering them with leaves and garlic. Place them tightly, but try not to crush them.
Depending on the density of the tomatoes, you will need 2-3 liters of brine. Dissolve salt in warm water. Strain the liquid through several layers of gauze.
Fill the jars to the top with brine. Cover the containers with lids, but not tightly.
Place in a warm place. If after one or two days the liquid in the container ferments, it means the fermentation process has begun. Leave the tomatoes for another five days.
Place the jars in the refrigerator or any other cold place. Ripe tomatoes will be ready in two weeks, and green ones in a month.

Tomatoes pickled in jars for the winter are prepared without seaming and without sterilization. Finished product it is enough to close tightly with nylon or metal lid. At correct temperature the product will last a long time, and its taste will only improve over time.

With mustard

Peculiarities. The tomato itself has a bright and rich taste. But even this aromatic vegetable I always want to add some new shades. Sour tomatoes with mustard for the winter in jars - this original snack very unusual taste. Additional sharpness ensures better preservation of the product.

You will need:

3.5 kg of tomatoes;
three cloves of garlic;
10 g grated horseradish;
liter of water;
60 g salt;
30 g mustard powder;
20 g honey;
two dill umbrellas;
two bay leaves;
carnation inflorescence;
ten coriander grains;
eight black peppercorns;
five peas of allspice.

Preparation

Place spices, garlic, dill and horseradish in the bottom of the jar.
Pack the tomatoes as tightly as possible.
Dissolve half the mustard, honey and salt with water. Pour the marinade over the tomatoes.
Place gauze or cotton napkin on the container and sprinkle the remaining mustard on top.
Leave the workpiece at room temperature for ten days.
Seal the jar with a lid and place in the refrigerator. In a couple of weeks the product will be ready.

If you are worried about the safety of the product, add aspirin. One tablet is enough for a liter jar. The drug will not only kill germs, but will also help keep the tomatoes elastic.

In a bucket

Peculiarities. In the old days, it was customary to ferment vegetables in large barrels. Unfortunately, in city apartments there are neither barrels nor conditions for storing them. Therefore, if you want to prepare the product in large volumes, use a 12 liter enamel bucket. The taste of the snack will be as aromatic as a barrel one.

You will need:

8 kg of tomatoes;
5 liters of water;
a glass of salt;
half a glass of sugar;
two heads of garlic;
ten dill umbrellas;
five sweet peppers;
three onions;
20 peas each of black and allspice;
ten bay leaves;
ten horseradish leaves.

Preparation

Cut the onion into half rings and Bell pepper- large straws.
Place a layer of leaves, spices, onions and peppers at the bottom of the bucket. On top are tomatoes. Alternate layers until the bucket is full.
Dissolve dry ingredients in water. Pour brine over the tomatoes.
Cover the bucket with clean gauze and a large plate on top. Place a pressure, which can be a bottle of water. Change the gauze periodically.
Place the bucket in a cool place. When the brine acquires a pleasant sour taste, you can begin tasting.

Always place large and unripe tomatoes at the bottom of the bucket. This way they will be better salted.

Stuffed

Peculiarities. Stuffed tomatoes- This best option for snacks. The products will be well saturated with each other’s flavors, and the brine will give them softness and additional piquancy.

You will need:

5 large tomatoes;
two bell peppers;
three cloves of garlic;
a bunch of parsley;
15 g salt;
50 g sugar;
40 ml vinegar;
0.5 liters of water.

Preparation

Make cross-shaped cuts in each tomato.
Finely chop the pepper, herbs and garlic or grind in a blender. Stuff the fruits.
Mix water with bulk ingredients and boil.
Place the stuffed tomatoes in a bowl, cover with a plate and place pressure. Leave for two days at room temperature.
Transfer the tomatoes to the refrigerator. In a day the dish will be ready. This product can be stored for a week.

Methods for harvesting green fruits

It happens that due to the vagaries of nature, the harvest is in jeopardy. An unexpected cold snap can cause tomatoes to simply refuse to ripen. But don’t let the harvest go to waste! You can collect unripe fruits and wait until they reach home. You can also prepare pickled green tomatoes for the winter.

Hot

Peculiarities. The main disadvantage of pickled green tomatoes is the cooking time. Typically, you need to wait at least a week to enjoy the savory snack. For such impatient gourmets, a recipe for pickled tomatoes has been invented instant cooking. The only drawback of this snack is that it can be stored for no more than seven days.

You will need:

3 kg of tomatoes;
a bunch of celery;
head of garlic;
two tablespoons of dill seeds;
the same amount of salt;
the same amount of sugar.

Preparation

Wash the tomatoes, remove the stalk, and also cut out the place where the fruit attaches to the stalk. This is one of the main conditions for quick fermentation.
Place fruits, garlic cloves, chopped celery and dill in a jar.
Boil water, add bulk ingredients. Continue heating the liquid until the crystals dissolve.
Pour the brine into a jar, cover the container with a plate and leave in a warm place for three days.
During this time, the brine should become cloudy and ferment. Try it. If the liquid has acquired a pleasant sour taste, close the jar with a nylon lid and put it in the refrigerator.
In one or two days the snack will be ready.

To prevent vegetables from falling apart when they come into contact with boiling water and become even more fragrant, it is necessary to “seal” the hole that was formed when cutting the cuttings. This can be done using a small piece of garlic.

Cold

Peculiarities. Cold pickling of tomatoes helps preserve the structure and benefits of the fruit as much as possible. But you will have to wait at least three weeks for the product to be ready. Tomatoes pickled in a saucepan will be saturated with the aroma of spices and get rid of their specific bitterness.

You will need:

5 kg of tomatoes;
250 g sugar;
50 ml vinegar;
a bunch of herbs (dill, parsley, tarragon);
ten currant leaves;
ten cherry leaves;
head of garlic;
salt (70 g for every liter of water).

Preparation

Place half of the berry leaves and spices on the bottom of the pan.
Place the tomatoes in a container. If you like whole tomatoes, make a small cross-shaped cut in them. You can also ferment the fruits in halves or pieces.
Cover the workpiece with the remaining leaves.
Dissolve salt and sugar in water. Strain the liquid and add vinegar.
Fill the workpiece with brine and place it under pressure in a cold place. After three weeks you can start tasting.

Dry

Peculiarities. The dry method does not involve the use of brine. During the ripening process, the tomatoes themselves will begin to release juice, in which they will be salted. The taste of the product is as natural as possible and very piquant.

You will need:

4 kg of tomatoes;
six cloves of garlic;
four cherry leaves;
four leaves of horseradish;
six cabbage leaves;
60 g sugar;
20 g salt.

Preparation

Wash the tomatoes and remove the stem. Prick each fruit with a toothpick or fork.
Place the cabbage leaves in boiling water for five minutes to soften them.
Place the tomatoes in a bucket, layering them with spices and berry leaves. Sprinkle foods with salt and sugar.
Cover the top with cabbage.
Place the tomatoes under pressure in a cold place for a day.
If the fruits have released juice, put them under pressure again and leave for two to three weeks.
If there is no juice, you will have to add brine prepared at the rate of 70 g of salt per liter of water.

Green tomatoes contain a toxic substance called corned beef, which is neutralized when ripened. If you still fear for the safety of your loved ones, first soak the fruits in salt water for seven to eight hours.

In ancient times, people sincerely believed in omens that permeated all areas of life, including cooking. So, you should pickle vegetables only when good mood, otherwise the snack will turn out bitter. You should also not ferment vegetables during the full moon. Workpieces made during this period will be too soft and will quickly deteriorate. If you want tomatoes pickled for the winter to turn out tasty, follow the recipe and follow folk wisdom.