Recipe for pickling tomatoes in jars. How to pickle tomatoes: grandma’s recipe for preparing tomatoes for the winter. Pickled tomatoes with garlic

It's time to pick tomatoes, and it's time to salt them. Moreover, summer is coming to an end and we need to hurry to stock up on ours for the winter. This can be done in different ways - each is good in its own way. We offer you to refresh your memory of the most popular recipes, and at the same time get acquainted with new, unusual variations of pickling tomatoes.

Classic is immortal

Tomatoes rule the roost

Instead of marinade for tomatoes, you can use their own juice. Place a couple of bay leaves and 3-4 black peppercorns at the bottom of sterilized jars. Fill them tightly with elastic medium-sized tomatoes. We will also need approximately 1-1.2 kg of soft, fairly ripe tomatoes, from which we will remove the stalks and mince them. Simmer the resulting mass over low heat for half an hour, stirring occasionally with a spatula. Pour boiling water over the tomatoes in a jar for 5-7 minutes, drain the water and sprinkle with coarse salt. Now pour boiling tomato juice over them and immediately roll up the lids.

In green

Green canned tomatoes for the winter will find their admirers. We cut the onion and hot pepper into rings, 10-12 cloves of garlic into slices, and the horseradish stalk into oblique slices. Divide the assortment equally into jars, add black peppercorns to taste. We cut green tomatoes on the side, insert a parsley petal and a clove of garlic inside each one. Place them tightly in jars, fill with boiling water, cover with lids and leave for 20 minutes. Then drain the water and add 2 liters of hot marinade from 2 liters of water, 3 tbsp. l. vinegar 9%, 2 tbsp. l. salt, 1.5 tbsp. l. sugar and bay leaf. All that remains is to roll up the cans and wrap them in a blanket.

Nimble tomatoes

Do you want lightly salted tomatoes here and now, without waiting for winter? Make tomatoes without marinade. We wash 1 kg of tomatoes (you can use cherry tomatoes), dry them and make punctures with a toothpick. Pour them into a clean plastic bag, sprinkle with any fresh chopped herbs, squeeze 3-4 cloves of garlic through a press. Sprinkle all 1 tbsp. l. coarse salt and 1 tsp. sugar, tie the bag tightly and shake its contents well. In this form, place the tomatoes in the refrigerator for at least an hour. Don't forget to shake the bag from time to time. By the way, lightly salted tomatoes will become even tastier the next day.

Tomatoes with fire

And here is another variation in the original spicy filling. Let's start with her. Mix in a small saucepan 1 liter of filtered water, 1 tbsp. l. salt, 150 g sugar and 4 tbsp. l. hot chili sauce. Bring the marinade to a boil, dissolve sugar and salt, pour in 100 ml of 9% vinegar. At the bottom of each jar we place 2-3 raspberry and bay leaves, 4-5 peas of black and allspice, 2-3 cloves of garlic. Place the strong yellow tomatoes tightly, pour in the hot marinade and set to sterilize in a large saucepan for 10 minutes. Now you can proceed directly to conservation.

Velvet spice

Want to add a little spice to your preparations? Then the recipe for pickling tomatoes for the winter in jars with mustard will suit your taste. We wash the tomatoes with thick skin and pierce them with a toothpick. Cook the spicy filling from 1 liter of filtered water, 100 g of sugar, 50 g of coarse salt and 5-6 tbsp. l. prepared hot mustard. Lastly, pour in 150 ml of 6% vinegar and simmer the marinade for another minute over low heat. Fill the jars with tomatoes with mustard filling and set them to sterilize under the lids for 15 minutes in a large saucepan. After this, you need to roll up the cans, turn them upside down and wrap them in a warm blanket.

Mint freshness

How else can you preserve tomatoes deliciously? We suggest experimenting with herbs and adding fresh mint. At the bottom of a liter jar we place 2 cloves of garlic, 4-5 peas of allspice and a sprig of mint. We place strong small tomatoes to the very top, alternating with mint leaves. One small bunch per jar is enough. Cook a simple marinade from 500 ml water, 3 tbsp. l. sugar, 2 tbsp. l. vinegar 9% and 1 tbsp. l. salt. Pour the hot marinade into a jar of tomatoes, cover with a lid, sterilize in a saucepan for 20 minutes, placing gauze on the bottom. We roll up the jar with a lid and wrap it in a terry towel. You can also use fresh basil instead of mint, it will give your tomatoes a spicy note of freshness.

Eastern thing

Experimenting with spices will delight those who are tired of traditional combinations. Place a cinnamon stick on the bottom of the saucepan, 3 tbsp. l. sugar, 1 tbsp. l. salt and add a liter of filtered water. Bring the mixture to a boil, pour in 1 tbsp. l. vinegar 9%, keep on low heat for a couple of minutes. At the bottom of the jar we place 2 leaves of raspberries and currants, black and allspice peas, depending on the desired spiciness. Pierce the plum tomatoes with a toothpick and fill the jar tightly. Remove the cinnamon stick from the marinade, pour in the tomatoes and seal the jar. Turn it over and, wrapped in a towel, leave it until it cools completely.

You can easily make these summer preparations for the winter at home. If you found interesting ideas for yourself in our review, we will be only glad. Look for even more recipes from our readers, traditional and original, on the pages of the “Eat at Home” portal. And if you have signature pickling recipes in your culinary collection that you are especially proud of, tell us about them in the comments.

The article will help you learn how to pickle red and green tomatoes for the winter in a barrel, pan, plastic bucket, jar, and even an ordinary plastic bag.

It would seem, why bother with twists today, if there is a huge amount of canned vegetables for every taste on sale all year round? Well, firstly, homemade preparations are definitely tastier.

Secondly, there is confidence that they are prepared from fresh vegetables, in compliance with sterility rules.

Thirdly, home preservation is cheaper. If the grandmother did not share her signature recipe for pickling tomatoes with the young housewife, those presented below will help.

How to salt red tomatoes by simply salting in a barrel?

Pickling tomatoes in a barrel is called cold. Its advantage is that vegetables retain maximum nutrients. And if the barrel is wooden, it gives the snack an inimitable taste. There is no need to be upset if there is no such barrel; boiled water or an ordinary enamel pan will do.

red tomatoes - how many will fit in the pickling container?
water - it should completely cover the tomatoes
coarse table salt - at the rate of 100 g per 1 liter of water
garlic – 3 cloves per 1 liter of water
peppercorns – 3-4 peas per 1 liter of water
hot pepper – 1 pc. for 1 liter of water
leaves of cherry, currant, horseradish
umbrellas and dill

Tomatoes for pickling in a barrel are ripe, firm, of any size.
Cherry, horseradish, and currant leaves are placed at the bottom of a barrel or pan.
Spread a layer of washed and stemmed tomatoes
Lay out the garlic and flame cut into slices, a few peppercorns, a couple of dill umbrellas
Dilute salt in water, pour brine over tomatoes
Repeat adding greens and tomatoes and pouring brine two more times.
Place a few more horseradish leaves on top
Organize oppression
The workpiece is kept for 3-4 days at room temperature, then sent to the cold (cellar) for 3 weeks. When they're done, the tomatoes will be ready.

VIDEO: How to salt tomatoes in a barrel?

How to salt green tomatoes by simply salting them in a barrel?

If by the end of the season there are green unripe tomatoes left in the beds, they are no longer left to waste. Many people liked their elasticity and sour taste. If we put aside the arguments that green tomatoes are less healthy than red ones, but no less allergenic, you can get a tasty snack from them by pickling them in a barrel.

a wooden barrel or large-capacity pan
5 kg green tomatoes
50 g hot pepper
100 g dill
30 g parsley
30 g basil
50 g currant leaves
4 liters of water
300 g salt

Do the same with green tomatoes as with red ones - put them in a barrel with a layer of greens and fill them with brine. After about 4 weeks, the tomatoes will be ready, unlike red ones, green ones will not be deformed.

How to salt red tomatoes by simply salting them in plastic buckets?

At home, you can pickle red tomatoes like barrel tomatoes in plastic buckets.

Take small elastic tomatoes, preferably cream, and wash them well
Also prepare and wash horseradish and currant leaves, dill umbrellas
You need both peppercorns and red hot pepper for taste.
Garlic cut into slices
Place tomatoes and herbs in plastic buckets in layers
Boil the brine by adding 2 tablespoons of salt and sugar to 1 liter of water.
When the brine has cooled a little, pour it over the tomatoes.
Cover the buckets with gauze and place pressure plates on them
The workpiece is kept in the room for about a month, then put in a cool place

How to salt green tomatoes by simply salting them in plastic buckets?

Green tomatoes pickled in plastic buckets may be too tough for some. To make them easier to chew, it is suggested to pour boiling water over them before salting.

In buckets, green tomatoes are pickled with cherry and currant leaves, dill and hot pepper
The brine for them is made at 7%, that is, 70 g of salt per 1 liter of water. It can also be sweetened if desired.
Salting occurs within one and a half months

VIDEO: Salted Green Tomatoes

How to salt tomatoes by simply salting them in a saucepan?

Pickle and store tomatoes (green, red or brown) on the balcony in your apartment, very conveniently in an enamel pan. Salting is carried out in any way. Here's an interesting one - with mustard.

Prepare:

2 kg red cream
1 hot pepper
3 pcs. bay leaf
5 peppercorns
3 cloves garlic
1 teaspoon dry mustard
3 dill umbrellas

All this should be washed well. Light pepper and garlic crushed
Place the products for pickling in an enamel pan
Prepare a brine from 1 liter of water, 2 tbsp. spoons of salt and 1 tbsp. spoons of sugar
Add mustard powder to the brine
Filling the workpiece
Keep the pan in the room for about 5 days, then take it out to the cellar or onto the balcony for a month (the temperature should not exceed 7 degrees)

How to salt red tomatoes in pickled jars by simply salting them? How to salt green tomatoes pickled in jars by simple salting?

Both red and green tomatoes are fermented in jars. But be sure to put them separately.

Banks must be prepared in advance. It is good to sterilize them in boiling water or in the oven. If you're short on time, a thorough wash with baking soda will do.
Elastic, medium-sized tomatoes and herbs are placed in jars in random order or in layers
Fill the workpiece with a 7 percent salt solution
Close the jars with sterile plastic lids.
After the cans have been in the apartment for two days, they are taken to the basement or cellar
You can eat soaked tomatoes from jars after 2 months, by which time they will have ripened

Red salted tomatoes in a jar.

Green salted tomatoes in a jar.

How to salt tomatoes in a bag?

In order not to wait a month or two for barrel or jar tomatoes to ripen, you can quickly pickle them in bags.

You can make lightly salted tomatoes alone or a mix of vegetables (take tomatoes, cucumbers and sweet peppers at a ratio of 2:2:1)
Tomatoes are washed and cut crosswise
If they also take cucumbers, their “butts” are cut off
Wash and chop dill, parsley, cilantro, basil as desired
4 cloves crushed
Put everything in a tight bag with handles
Pour 2 tbsp into the bag. spoons of salt and 1 tbsp. spoons of sugar
Tie the bag and shake it well
Keep the bag in the refrigerator for 1 day, turning it over periodically
If you plan to store tomatoes, they should be poured from the bag into a saucepan

VIDEO: Quick recipe for lightly salted tomatoes in a bag

How to salt tomatoes with garlic?

Garlic is present in any salted tomato recipe. It gives the workpiece a sharp edge. There are several ways to use it:

put whole garlic cloves in a barrel, pan or jar
put grated garlic in a barrel, pan or jar
grate the garlic, mix it with finely chopped herbs and stuff the tomatoes, previously cut crosswise, with this mixture

Tomatoes with grated garlic.

Tomatoes with garlic, cut into pieces.

VIDEO: Lightly salted tomatoes with garlic and herbs

Barrel salted green tomatoes are my childhood memory. They still exist, but back then they really smelled like a barrel and were sold in grocery stores, lying in cloudy brine in large round aquariums. They were salty and pungent, and the smell... they had such an aroma that it seemed impossible to reproduce such tomatoes at home. Yes, actually no one really tried. Then they started selling fresh green tomatoes in the markets, which were not particularly in demand, although sometimes they were bought and made very good salads for the winter, cutting the tomatoes into slices and adding carrots, peppers and cucumbers. And salted green tomatoes were bought exclusively in stores and were associated only with them. However, I came across pickling recipes, and I collected them. But I didn’t cook, alas. Probably every recipe has its time. Not long ago I got hold of several kilograms of green tomatoes and decided to give it a try. I read different recipes, watched a lot of videos, some were common, some seemed wrong to me, some I didn’t take right away... in a word, from everything I watched, this recipe was born, which turned out to be a hit the top ten the first time, because the taste came from that... from childhood...

During the vegetable harvest season, almost every housewife is concerned about preparing a sufficient amount of tomato juice and fruit juice for the winter, marinating and pickling tomatoes, because without them it is impossible to imagine preparing many of your favorite dishes. Of course, now fresh tomatoes are sold in stores all year round, but how can they be compared in taste and aroma (and also in price) with seasonal tomatoes - ripe, juicy and sweet.

There are countless recipes for salting tomatoes in jars for the winter. Most of the technologies used and traditional ingredients have come down to us from distant ancestors, but as new products and technical capabilities appear in the kitchen, old “grandmother’s” recipes are adapted, simplified and become even more interesting.

Recipes for pickling tomatoes

First of all, let us clarify that for whole-fruit pickling it is best to take medium-sized red or pink tomatoes, which fit well in jars (for example, it is now very popular to pickle cherry tomatoes), round or plum-shaped, of the same degree of ripeness, with fleshy, uniform pulp and sufficient thick skin. It is desirable that they taste rich and balanced: quite sweet with pronounced sourness. Salt for any of the harvesting methods it is necessary stone coarsely ground, extra and iodized are not suitable.

Tara any one is used, the main thing is that it is made from non-oxidizing materials, and its volume must correspond to the number of vegetables and the possibilities of subsequent storage. That is, you can pickle tomatoes either in a bucket (barrel, tub, large saucepan), which you will then have to keep in the cellar or on the balcony, or in small portioned jars or even in a plastic bag and allocate space for storage in the refrigerator or pantry .

To pickle tomatoes, cold and hot methods, fermentation and pickling, as well as the dry method (without water) or pouring natural tomato juice are used. We offer you some of the most popular and simple recipes.

This is the most ancient method in which vegetables are salted during the process of lactic fermentation (fermentation). If you prefer large-sized fruits, you can pickle the tomatoes in a saucepan (whole or in halves), but for small ones, it’s more convenient to take a regular three-liter jar.

Number of servings/volume: 3 liter jar

Ingredients:

tomatoes – 1.8-2 kg;
water (purified) – 1-1.5 l;
rock salt – 60-100 g;
garlic – 3-5 cloves;
dill (umbrellas) – 3-5 pcs.

Optionally you can add:

tarragon (tarragon) – 2-3 sprigs;
thyme – 5-7 sprigs;
cherry leaf – 3-5 pcs.;
black currant leaf – 3-5 pcs.;
horseradish leaf – 2-3 pcs.

Cooking technology:

Sort the tomatoes and wash with water.
Wash the greens and dry them on a towel, peel and chop the garlic.
Prepare the brine. Pour water into a pan, heat it, dissolve salt in it and leave to cool.
Place a layer of prepared spices on the bottom of a clean jar, then fill it with tomatoes. During the laying process, the jar needs to be slightly shaken and tapped on the table so that the tomatoes lie more tightly. It is not recommended to press or compact them.
Place the remaining leaves and cloves of garlic on top of the tomatoes, tightly covering the neck of the jar with the herbs.
Fill a jar of tomatoes with cold brine to the very top, cover with a layer of gauze or a lid and place it in a deep bowl where excess liquid will drain during fermentation.
Leave the workpiece for a day at room temperature (18-22 ℃) so that the lactic acid bacteria are activated and start the fermentation process. Its onset can be determined by some cloudiness of the brine and the appearance of foam on its surface.
If a saucepan or other container with a wide neck is used for pickling, then the contents in it should be covered with a plate or lid and a slight pressure should be placed on top.
To prevent the tomatoes from peroxidizing and acquiring excessive sharpness with a “carbonated” effect, fermentation must be interrupted in time by putting the workpiece in a cold place.

You can eat such tomatoes already on the 4-5th day, first as lightly salted, and then increasingly salted and fermented. The timing of full readiness depends on the size of the fruit, their quantity and degree of ripeness: when pickling real barrel tomatoes in large containers, it can take up to 40-50 days.

This preparation allows you to get an almost fresh product that can be sealed without any spices and seasonings (even without salt) and then very conveniently used in winter for preparing borscht, soups, sauces and other dishes.

Number of servings/volume: 3 l

Ingredients:

fresh tomatoes – 3.5-5 kg.

Optionally you can add:

rock salt – 25-30 g (1 tbsp per 1 liter of juice);
dry mustard (powder) – 10 g;
bell pepper – 1 pc.;
hot pepper – 0.5-1 pcs.;
celery (stem) – 1 pc.;
basil/oregano – 2-3 sprigs;
bay leaf – 1-2 pcs.;
black currant leaf – 5-7 pcs.;
horseradish leaf – 2 pcs.

You can cook tomatoes in tomato sauce either cold or hot. Let's take a step-by-step look at the technological features of each of them.

Cooking technology (cold method):

Select strong, whole (brown or pink) tomatoes for pickling, wash and remove the stems.
Wash, cut and grind all crushed, overripe, spoiled fruits in a meat grinder or through a juicer. Add salt at the rate of 1 tbsp. l. per 1 liter of the resulting crushed mass.
For 1 kg of tomatoes, about 600 ml of tomato filling is required.
Line the bottom of the prepared container with horseradish and black currant leaves. Lay out the tomatoes in rows, sprinkling them with salt and dry mustard. After laying every 2-3 rows, fill the fruits with tomato.
Place the remaining leaves on top of a container filled with tomatoes, pour in the tomato mixture and close tightly with a lid.
The workpiece should be stored in a cool place.

Cooking technology (hot method):

Wash strong, dense tomatoes selected for pickling and dry on a towel. Some housewives believe that it is correct to prick each tomato in the area of the stalk with a knife or toothpick to prevent cracking.
Prepare the tomato: process the too ripe and soft fruits into juice (you can use it together with bell peppers and stem celery), pour it into a saucepan, add salt at the rate of 20 g (1 level tablespoon) of salt per 1 liter and put on fire. Bring to a boil and simmer over low heat for 15-20 minutes.
Place whole tomatoes in sterilized jars, add the ingredients you like: pepper, herbs, bay leaf.
At the same time, boil purified water in a saucepan and pour it into jars filled with tomatoes, cover them with lids.
When the jars have cooled slightly, drain the water from them, pour boiling tomato over them and seal tightly.
Place closed jars upside down, cover with a warm rag and leave until completely cool. The workpiece can be stored under normal conditions.

To make the “tomatoes in a tomato” more tender, some people prefer to remove the skins from the tomatoes and then cover them using hot technology. In this case, instead of pouring boiling water, additional sterilization or pasteurization is used: peeled tomatoes in jars (possibly without adding spices) are poured with boiling juice and placed in a pan with hot water or in the oven. Jars with a capacity of 0.5 liters are boiled for 7-8 minutes, 1 liter - 8-10 minutes, after which they are immediately sealed and left upside down for air cooling.

It is much easier to quickly peel tomatoes if you first blanch them for 1-2 minutes and then rinse them with cold water.

For better preservation at home, tomatoes are often sealed for the winter using additional preservatives: vinegar, citric acid, aspirin, that is, pickled. Here is one such recipe:

Number of servings/volume: 3 l

Ingredients:

fresh tomatoes – 1.5-2 kg;
rock salt – 30-40 g (1.5-2 tbsp.);
sugar – 60 g (3 tbsp);
citric acid – 1 tsp. (with a slide);
purified water (for pouring and marinade) – 1.5 l;
hot pepper – 0.5-1 pcs.;
black and allspice peppers (peas) – 5-6 pcs.;
dry mustard (beans) – 1 tsp;
garlic – 2-3 cloves;
bay leaf – 1-2 pcs.;
black currant leaf – 3-4 pcs.;
dill (umbrellas) – 2 pcs.

Technology preparations:

Sort the tomatoes, select whole and firm ones - not overripe ones, wash them, tearing off the stems (you can leave them on cherry tomatoes).
Place some of the leaves and spices (except garlic) at the bottom of the sterilized jars, fill the jars with tomatoes and place the remaining leaves on top (they will prevent the skins on the top fruits from cracking when pouring boiling water).
Boil water in a saucepan and pour it into the filled jars to the very top so that they warm up well. Cover with lids and leave for 15-20 minutes.
When the water has cooled a little, pour it back into the pan, add a little more clean water (so that there is enough to spare) and put it on the fire to prepare the marinade.
Add salt, sugar and citric acid to boiling water, stir and leave to simmer over low heat.
Place chopped garlic in jars, pour boiling marinade over them and roll up the lids.
Turn upside down, cover with an old blanket and leave until completely cool.

In winter, these tomatoes are perfect for hot meat or fish dishes, cereals and pasta. It will be delicious!

Video

We offer you a few more interesting video recipes on how to pickle tomatoes for the winter in jars with traditional spices and unusual ingredients, for example, carrot tops:

For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, pull, shed, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are those grown with your own hands!

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Do you know that:

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

In Australia, scientists have begun experiments in cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is highest. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattered in a thin layer, in a cool room at natural temperature without access to direct sunlight.

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

Oklahoma farmer Carl Burns developed an unusual variety of multi-colored corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selecting the most colored ordinary varieties and crossing them.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.

A new product from American developers is the Tertill robot, which weeds weeds in the garden. The device was invented under the leadership of John Downes (creator of the robot vacuum cleaner) and works autonomously in all weather conditions, moving over uneven surfaces on wheels. At the same time, it cuts off all plants below 3 cm with the built-in trimmer.

Hello everybody!

What a busy time it is now! The harvest is already in full swing, and most housewives are beginning to prepare for winter. Having pickled the cucumbers and prepared the squash caviar, it’s time to start pickling the tomatoes.

This wonderful preparation will help you out in the cold winter more than once. It can be a snack on the table, and one of the ingredients in many salads. If you are still wondering whether to close the tomatoes or not, then my answer is definitely to close them! Moreover, this process is not at all troublesome and will not take you much time.

Well, if you have had a fruitful year, then I advise you to make Korean-style tomatoes and tomatoes in their own juice. All the recipes are very simple, and the results are simply amazing.

How to pickle tomatoes in jars for the winter? Simple recipe without vinegar

Real, salty, hearty tomatoes are obtained, of course, without the addition of vinegar. There is no mention of him here. And the most important thing is that the jar or any other container in which you are going to pickle the tomatoes is filled with cold well water. Under no circumstances boiled. Plus, to start the desired process, coarse salt is added. That's all the magic. This is exactly the recipe, it really is very simple! Take it and create. Any beginner can do it.

We will need:

for a 3 liter jar:

Stages:

1. Choose tomatoes that are not too large, but fleshy and dense, and of the same ripeness. In a clean jar washed with baking soda, place all the ingredients on the bottom in order, namely parsley, a cherry sprig, a dill umbrella, a clove of garlic, horseradish root, celery and tarragon.

2. Then push the tomatoes into a glass container without pressing them. Once everything is ready, fill them with salty brine. For 1.5 liters (this is the calculation for one three-liter jar) of cold, not boiled water, you will need 3 tablespoons with a small slide. Stir.

Use only coarse and non-iodized salt.

3. Fill the workpieces to the very top, you can even let the liquid spill over the edge, with the resulting brine and close tightly with nylon lids. Place it in the basement and after 1.5 months you can take a sample. The taste is extraordinarily great! And besides, such tomatoes are suitable not only as a snack, but they can also be added to any soup, for example, rich borscht.

Tomato slices

For this recipe, it is advisable to take large and fleshy tomatoes with small seed chambers; irregularly shaped fruits are also suitable.

To prepare five liter jars you need:

tomatoes - 6 kg or as much as it takes;
water – 1 l;
vegetable oil – 100-120 ml;
salt – 30 g;
vinegar 9% - 20 ml;
sugar – 60 g;
fresh dill – 50 g;
garlic – 5 cloves;
onions – 120-150 g;
laurel – 5 leaves;
peppercorns – 15 pcs.

Process step by step:

Wash the tomatoes selected for preservation. Then carefully cut into slices. Small ones can be cut into 4, and large ones into 6 parts.
Peel the onions and cut them into half rings. Place the onion on the bottom.
Peel the garlic and place it whole in jars.
Add bay leaf and pepper.
Wash and chop the dill. Send to other components.
Pour a tablespoon of oil into each container.
Fill to the top (not very tightly) with chopped tomatoes.
To make the brine, boil water in a saucepan. Add sugar and salt and wait until dissolved. Add vinegar last.
Carefully pour the resulting marinade into the jars so that 1 cm remains to the top. One liter container requires about 200 ml of brine.
Cover with lids on top. Carefully place the filled container in a bowl of water and sterilize for a quarter of an hour.
Roll up and turn upside down. Cover with a blanket and let stand until completely cool.

Cold salted crispy tomatoes in liter jars

The next option will be unusual, but do you know why? Yes, because the jar will contain tomatoes, salt and sugar. And that’s not all, the tomatoes will have to be cut in half, and they will need to be placed in a glass container with their caps facing up.

The result is a dish without any impurities, there are no spices or natural flavor enhancers in the form of herbs.

We will need:

Stages:

1. Take a clean jar and place the tomatoes, cut in half, with their caps facing up. Thus, they fit tightly to each other and there are many of them). And add 1 level tbsp of salt and 2 tbsp of sugar to each liter jar. Fill with cool boiled water and cover with metal lids.

2. Place the containers in the pan and place a towel on the bottom. Fill with cold water up to the hangers and sterilize after boiling for 20 minutes.

3. Well, after that all that remains is to pull them out and close them with a special machine. Turn them over and let them cool under the blanket. Store in a cool place out of direct sunlight.

Gourmet tomatoes - recipe with honey

This taste cannot be explained in words, because you have to try it.

Required:

Tomatoes
Tarragon, lemon balm leaves

For filling:

Water 1 liter
Red currant juice - 300 ml
Salt - 50 g
Honey - 50 g

Preparation

Blanch the prepared tomatoes for 30 seconds.
Then put them in a 3 liter jar.
Add tarragon and lemon balm leaves.
Then pour boiling pour over three times.
Roll up the jars with lids.

Recipe for pickling tomatoes with citric acid

Due to the fact that this recipe does not use vinegar, but uses citric acid, the tomatoes are not sour. They are moderately salty and slightly sweet, generally very delicate in taste. The good thing about this recipe is that you can drink the brine and it turns out delicious.

We will need:

Stages:

1. First of all, start sterilizing the jars and lids. I hope you know how to do it correctly.

2. After preparing the tomatoes, wash them and dry them. Next, start assembling the jars, pierce each piece with a stick in three places near the stem. This must be done so that during the heat treatment the skin does not burst or crack. Or make a cross-shaped cut.

After the tomatoes are in the jars, add two buds of cloves, 2 allspice peas and 2 black peppercorns. Now pour boiling water over the preparations so that the containers and vegetables warm up.

Do this work carefully, do not rush to quickly pour water, there must be intervals so that the jar does not burst.

Cover with sterile lids and wait 20 minutes, then drain the liquid and measure its volume.

3. As soon as you find out, add more water to 1 liter if necessary. Add sugar, salt and 1/3 tsp of citric acid. Cook the marinade for about 1-2 minutes, but so that all the grains of the loose grains dissolve.

4. Once everything is ready, fill the containers to the very top with brine. Screw the lids on the blanks and check for leaks.

Wrap the jars with towels and leave until completely cooled for one or two days. Place in a cellar or closet, that is, in a cool place.

Preparation without sterilization

To prepare one three-liter jar of canned tomatoes without sterilization you need:

tomatoes of the same size and ripeness - 1.5 kg or as many as possible;
salt – 30 g;
70% acetic acid – 1 tsp;
sugar – 60-70 g;
greens (horseradish leaves, currants, cherries, dill umbrellas) – 10-20 g;
peppercorns – 5-6 pcs.;
garlic – 2-3 cloves;
bay leaf – 2-3 pcs.;
how much water will go in.

How to preserve:

Wash and dry the tomatoes selected for preservation.
Rinse the greens. Chop coarsely with a knife.
Peel the garlic.
Take a pre-prepared jar. Place 1/3 of the greens, bay leaves and peppercorns on the bottom.
Place 1/2 of the tomatoes and add 1/3 of the herbs. Fill the jar to the top and empty the rest.
Heat approximately 1.5 liters of water. Its exact quantity depends on the density of the tomatoes and will be determined after the first filling.
When the water boils, pour into a container with tomatoes. Cover the top with a boiled lid.
Leave for 20 minutes.
Carefully pour the liquid into the saucepan. For convenience, you can put a nylon cap with holes on the neck.
Add salt and sugar to the pan. Heat everything to a boil and boil for about 3-4 minutes.
Pour the brine into a jar, add acetic acid and roll up.
Carefully place the container upside down and wrap it in a blanket. Leave until cool.

After this, return it to its normal position and keep it in a visible place for 2-3 weeks, after which it can be moved to a storage place.

Salted tomatoes with garlic and aspirin for storage in the apartment

This is one of the most delicious recipes, the tomatoes taste like barrel tomatoes. Once you open the glass container with the preparation, you will empty every last tomato from the first minute. And most importantly, such preservation can be easily stored at home.

This cooking option requires thick-skinned and very dense tomatoes.

We will need:

Stages:

1. Select tomatoes so that they do not have cracks or blemishes. Use a toothpick to pierce the stem area so that the juice saturates the entire fruit.

Place horseradish leaves, dill umbrellas, garlic, bay leaves, and garlic cloves + black peppercorns at the bottom of a three-liter jar. Place the tomatoes loosely in the container. Next, pour boiling water over them. Cover with lids and let stand for 15 minutes.

2. Drain the water and make a marinade from it. Add sugar, salt, vinegar and boil for 1-2 minutes.

Crush the aspirin in a mortar and place it in a jar.

4. Pour hot brine and close the lid until it stops or roll it up. Turn over and cover with a warm towel and leave in a warm place for exactly one day. Store in an apartment or cellar. They are excellent there too!

Green salted tomatoes

For the winter, you can prepare pickling not only from red, but also from green tomatoes, using this recipe as a basis. The peculiarity of the recipe is that the fruits are pre-blanched, which makes the vegetables softer and juicier.

Ingredients:

Tomatoes – 10 kg
Bunches of dill – 2 pcs.
Currant leaves – 80 pcs.
Sugar – 200 g
Salt – 250 g
Water – 5 l.

The process of preparing tomatoes for the winter:

Sort through the tomatoes, discarding spoiled and rotten specimens. Rinse the vegetables in cold water, remove the “tails”.
Wash the greens and chop coarsely.
Place some of the greens and currant leaves into sterile jars.
Boil water and dissolve salt in the liquid. Immerse the tomatoes in a boiling salt solution for 2 minutes and immediately transfer them to the prepared jars. Add the remaining herbs and spicy leaves to the jars.
Add sugar to the boiling water remaining after blanching the tomatoes and dissolve completely.
Pour boiling brine over the tomatoes and cover with lids.
After 2-3 days, transfer the jars to a cooler place, tightly closing the lids.

Salting tomatoes in a saucepan (bucket) in a cold way - they turn out like barrel ones

All grandmothers know this option. Is not it? It was they who made such preparations in large quantities in ancient times. Yes, those were the times! Tomatoes were salted in barrels or buckets. What now? If you have a large harvest, you can also try). Plastic food containers with lids work well for this cooking method.

We will need:

Stages:

1. Wash all the greens and vegetables, then pierce each tomato in the place of the stalk. Place them in one layer in a pan or basin or bucket. Scatter all the spices and garlic in a layer and so on, alternating until you have used up all the ingredients.

2. Then fill with brine, which is made with cold running water and salt, the calculation of the ingredients is stated above (per 1 liter of water = 3 tbsp of salt). Place pressure on top so that everything is compacted well, and place a plate. Then remove it.

3. Now cover the surface with gauze folded in three. To prevent mold, sprinkle it with mustard powder, and if mold forms over time, change the gauze and sprinkle the powder again. Close the lid tightly, put it in the cellar and eat it in winter. Vigorously salty tomatoes come out.

Don't forget to check your tomatoes to remove mold if it forms.

We sterilize jars for pickling by steaming, but if you wash them with soda, you don’t have to sterilize them.
The brine is prepared at the rate of 2 tbsp. l. for 1 liter of water. If you salt green fruits, you need to make a more concentrated brine.
If you do not blanch the tomatoes using the hot pickling method, then you need to pour boiling water over them and leave for 10 minutes, then drain the brine from the jar and, after boiling it, pour it in again and then roll it up.
Tomatoes can be salted like cabbage and cucumbers, that is, by cold salting in barrels or buckets, even in an apartment if you have a covered loggia. They will last well until the New Year if you don’t eat them by then.
If you are looking after your health and trying to eat healthy, we recommend making pickles without vinegar. Instead, you can use citric acid, mustard or any sour berries, such as cranberries or rowan. These ingredients will prevent the tomatoes from fermenting and add their own flavor.
For the barrel salting method, you can use not only oak barrels, but also large enamel pans, buckets and ceramic barrels. To the question whether it is possible to salt tomatoes in a plastic bucket, I will answer: I do not recommend it at all!
If you pickle green vegetables, use red hot pepper and vice versa - this way the pickles will look better.
Only practice will tell you how much salt you need to put on the jar, although each recipe indicates grams. Here you need to take into account the quality of salt and the size of the tomatoes. But always follow the condition: use coarse salt, not iodized.
If you like sour tomatoes, then pour 5 tablespoons of vinegar per 3 liters.
To make the pickles last longer, some housewives put an aspirin tablet in the jar. Although it's better not to do that. It seems to me that if you follow all the rules and regulations, then salt and boiling water will do the job just fine without pills.
To prevent the pickles from molding, place a horseradish leaf on top of the jar.
If large tomatoes do not fit into the jar, then you need to cut them into pieces and salt them in the same way, only a little less salt will be needed.
When harvesting, there are always small green tomatoes that have not yet had time to ripen. I also collect them and make great pickles out of them. I cut them into rings and put them in jars in layers with onions, cucumbers and herbs. Everything else follows a step-by-step recipe.

Salted tomatoes with garlic inside in jars for the winter - you'll lick your fingers

I was amazed when I once tried green tomatoes at a party, and they still had stuffing inside. Wow! I thought, this is a cool way to roll up tomatoes when you don’t know where to put them anymore.

This recipe for stuffed green tomatoes will become one of your favorites, I assure you.

We will need:

Stages:

1. Peel the bell pepper and garlic. Mix these two ingredients with dill and pass through a meat grinder or in a blender. You will get a spicy filling.

2. Stuff the tomatoes with it, cutting them crosswise. Then put them in an enamel bucket. Place horseradish leaves, dill umbrellas, bay leaves, black peppercorns and currant leaves with cherries on the bottom.

3. Cover the top again with herbs, currant and cherry leaves, plus dill umbrellas and horseradish leaves.

4. Pour boiling water to cover all the fruits. Don't forget to check in advance how much water has gone. Add 2 tablespoons of salt to 1 liter of water. Place a pressure plate and a stone on top and wait three days.

Salted tomatoes with sweet peppers

By adding bell pepper to the recipe, you can get a moderately sweet, but thanks to garlic and hot pepper, at the same time a spicy snack.

Ingredients:

Sweet pepper – 0.3 kg
Tomatoes – 10 kg
Bunches of dill – 1 pc.
Garlic cloves – 6 pcs.
Hot pepper pods – 2 pcs.

Salt – 0.5 kg.
Water – 8 l.

The algorithm for preparing salted vegetables is as follows:

Prepare brine by dissolving salt in boiled water. Set aside the brine and filter through gauze (thin cloth).
Wash with soda, sterilize the jars, boil the lids for 5-7 minutes.
Prepare ripe red tomatoes without spots or signs of rotting on the skin. Wash the vegetables with running water, dry, and tear off the stems.
Rinse the sweet pepper, cut in half, remove the seeds. Rinse the vegetable again and cut into wide slices.
Sprinkle dill with water and dry. Peel the garlic and wash.
Place tomatoes, herbs, garlic, sweet and bitter peppers in layers in jars.
Fill the contents of the jars with brine. Close the containers with nylon lids.
Leave the preparations for 10-12 days for fermentation.

Attention! The mold film that appears on the surface of the brine during fermentation must be periodically removed.

After fermentation is complete, fill the jars with fresh brine and seal with lids. Transfer the workpiece to a cellar or other cold place.

Recipe for pickling tomatoes in a plastic barrel with mustard

Do you want to learn how to ferment tomatoes with mustard powder, but don’t know how? The answer is obvious, they are filled with a special brine, which you will learn about very soon if you read all the preparation details below.

We will need:

Stages:

1. Prepare a special brine, for this take cold drinking water (2-2.5 l) and add granulated sugar - 4 tbsp, salt - 2 tbsp and mustard powder - 2 tbsp, stir until all ingredients.

You can also do it in a barrel, jar or pan.

2. Take any five-liter bottle and cut off the neck. Place the washed tomatoes in it and fill it with the prepared brine. Apply pressure so that it lightly presses down the vegetables and put them in a cool place. After 5 days, the tomatoes will turn out lightly salted, but with a slight bitterness, so wait 7 days.

3. And they will get the real taste after 1 week. They soured well, came out puffed up and very tasty! Minimum costs, maximum pleasure! If you want the same homemade barrel tomatoes, go for it!

Barrel salted tomatoes at home with cold brine

When saving a large harvest of tomatoes, hurry to make preparations in barrels or buckets.

You will need:

Tomatoes - 6-7 kg
Garlic - 5 heads
Dill greens - 1 bunch
Hot pepper - 1 pod
Black currant leaves - 30 pcs.
Dill

For the brine:

Water - 5 liters
Salt - 250 g

Preparation

To make brine, boil water and dissolve salt in it.
Wash the tomatoes and prick each one on top and bottom with a fork.
Wash and chop the currant leaves and dill.
Peel the garlic into cloves. Then cut into slices along with the hot pepper.
Place some garlic, dill, blackcurrant leaves and hot pepper at the bottom of the barrel or bucket.
Then lay out the tomatoes and fill the container with them to the middle.
Then add garlic, dill, currant leaves and hot pepper again.
And continue filling with tomatoes to the top of the container.
Fill everything with cold brine, cover with gauze and put under pressure for 2 weeks.

As a result, there will be a very tasty pickling.

Tomatoes salted in jars in a cold way as in barrels

And again, another recipe that I suggest you watch online, turn on the view button and watch from the YouTube channel. Everything is clear and simple, like twice two.

That's all, friends. I hope that pickling tomatoes brought only pleasure to everyone. After all, it is very easy and quick to preserve vegetables using the cold method. You have convinced yourself of this.

Best regards, Ekaterina

With onion

For three liter jars of tomatoes and onions you need:

tomatoes - 1.5 kg or as much as is included;
onions – 0.4 kg;
salt – 20 g;
sugar – 40 g;
oils – 20 ml;
vinegar 9% - 20 ml;
bay leaf – 2 pcs.;
peppercorns – 6 pcs.

What to do:

Wash the tomatoes. Make a cross on the tops. Place in boiling water. After a minute or two, remove the fruits with a slotted spoon and place them in ice water.
Carefully remove the skin and cut with a sharp knife into circles 6-7 mm thick.
Peel the onion and cut into rings of the same thickness.
Fill the jars with vegetables, alternating layers.
Boil water with pepper, bay leaves, sugar and salt.
Pour in oil and vinegar.
Pour brine over the tomatoes. Cover with lids.
Sterilize in a tank of water for a quarter of an hour.
Roll the lids.
Turn it upside down and wrap it in a blanket. Keep it like this until it cools completely.

Pickled cherry tomatoes are to die for

Do you want to prepare delicious preserves so that you can put them on the holiday table and serve them for dinner? This recipe is exactly what you need. Small tomatoes are very convenient to eat, they have a sweet taste, and certain spices will make them a little crunchier, more dense.

Ingredients (for a half-liter jar):

Cherry tomatoes
horseradish root - a small piece
black peppercorns - 3 pcs.
garlic - 1 clove
bay leaf - 0.5 pcs.
dill umbrella - 1 pc. small (you can take dill seeds)
tarragon - 0.5 sprigs

For the marinade:

water - 1 l
salt - 1 tbsp.
sugar - 2 tbsp.
vinegar 9% - 2 tbsp.

Cooking method:

1. Wash the cherry tomatoes and make 4 punctures around the stem with a toothpick. This is necessary so that air can easily escape from the tomatoes and the brine can enter just as easily. In this case, the skin will not crack.

For such preparations, you can take small jars, half-liter or liter. The tomatoes are small and will fit well.

2. Place all the prepared aromatic spices at the bottom of each jar: dill, tarragon, bay leaf, garlic, peppercorns, horseradish root. The amount of spices can be taken according to taste and availability; there are no required proportions. If you want it spicier, add more horseradish and garlic; if it’s more aromatic, focus on herbs.

3.Place the tomatoes in the jars without pressing them with your hands.

4.Make the brine. Pour water into a saucepan, add salt and sugar. Place on the fire and bring to a boil. Cook for two minutes, then add vinegar. There is no need to boil the vinegar so that it does not evaporate.

5.Pour the prepared brine over the tomatoes and cover with sterile lids.

To prevent the jar from bursting from boiling water, place the tip of a thin knife under it or place it on a metal stand.

6. All that’s left to do is to sterilize the preserved food. Take a large and wide pan. Be sure to cover the bottom with cotton cloth. Place your jars (careful, they are hot!) on this cloth. Pour hot water into the pan, the level of which should reach the hangers of the jars. The water pours out hot because the tomatoes are already filled with hot brine. If you pour cold water, the glass will burst due to temperature changes.

7.After the water boils, sterilize liter jars for 10 minutes, three-liter jars for 15 minutes at a gentle boil. Remove the disinfected canned goods from the boiling water and roll them up. It is convenient to remove the glass with special tweezers, there is less chance of getting burned.

8. Place the pieces on the lids and let them cool completely. Make sure that the jars are sealed tightly and that the brine does not leak. That's all. It’s quite easy to prepare delicious pickled cherry tomatoes for the winter.

Recipe for salted green tomatoes with herbs

If you are in doubt about whether you should pickle green tomatoes for the winter, be sure to try the method described below. These pickled tomatoes turn out incredibly tasty and aromatic. To prepare, you need to prepare the following ingredients:

unripe tomatoes;
fresh dill and parsley (you can also use frozen herbs);
black peppercorns;
garlic cloves – 3 pieces per liter of preparation;
Bay leaf;
hot pepper - per liter container you will need from one to three pods to taste.

To prepare the brine you need to take:

pure water;
table salt - two tablespoons per liter of liquid;
granulated sugar - one tablespoon per liter of brine.

First you need to prepare the brine, since a hot marinade is not suitable for this recipe and it will take time for it to cool. To do this, place a pan of water on the stove, bring it to a boil and add salt and granulated sugar. The contents are stirred until the ingredients are dissolved and the brine is removed from the stove.

In this case, only sterilized jars are used. The components are laid out in layers, as in the previous recipe. The first step is to put garlic and herbs (sprigs of dill and fresh parsley) at the bottom of the container. After this, a layer of tomatoes is placed in the jar, after which the herbs, garlic and black pepper are again added. Thus, alternating layers, fill the entire container.

With the brine cooled to room temperature, pour the filled jar and cover the salted green tomatoes with a plastic lid. Using this recipe you can prepare stuffed salted tomatoes. To do this, chop the greens and garlic with pepper and fill the cut tomatoes with the mixture. Next, the vegetables are transferred to a jar and filled with brine and mustard.

For pickling, small fruits with thick and glossy skin are selected. There should be no cracks or scratches on the tomatoes; all tomatoes must be whole. In order for the vegetables to be better saturated with juice, they are pierced at the base with a toothpick. If the fruits are too large, they are cut into 4-6 slices.

Many recipes use green tomatoes. With them, the preparations turn out crispier. Many people prefer to use red, pink, green and yellow tomatoes at the same time. The appetizer turns out bright and attractive.

Important! To prepare the marinade, use only filtered drinking water. Also, special attention is paid to jars and other kitchen utensils. The dishes are thoroughly washed and wiped with a dry and clean towel. If you pickle tomatoes in insufficiently washed jars, they will soon spoil.

Store pickles in the refrigerator, basement, cellar or pantry. The optimal humidity level is no more than 80%. The room must have good ventilation. Before storing pickles, the walls in the cellar or basement are wiped with copper sulfate. This prevents the development of mold and mildew. If the kitchen has a niche under the windowsill, housewives store snacks there. Banks protect from exposure to direct sunlight and heating devices.

This is interesting:
Step-by-step instructions for growing pepper seedlings.
What is made from rye and how is this cereal useful?

Video on how to make pickled tomatoes, like barrel tomatoes?

The tomatoes are very tasty - barrel-style, and most importantly, they are easy and quick to prepare. And then enjoy the amazing taste! Although I think the enjoyment will not last long, since they are eaten very quickly. I’ve been making this video recipe for three years now and the taste is always great.

And I say goodbye to you. See you soon!

Author of the publication

offline 33 minutes

Optimal container size

The optimal size of the dish intended for pickling tomatoes is determined by the “author” of the pickle, taking into account everything: how many raw materials are available for culinary processing, for what period of storage the recipe is designed, at what temperature the finished product will be stored, for how many eaters The tomatoes will be cooked.

Pickles are prepared in barrels, intended for frequent consumption or large groups.

They are salted cold, saving quite large batches of fruit from frost: 10, 20, 30 kilograms.

However, this method can easily be used for pickling in jars.

You can take modern plastic barrels - they are more convenient to clean and meet all sanitary standards, but one thing is bad - they are not environmentally friendly containers.

And for those who like to get salted tomatoes the old fashioned way - from a natural oak barrel - it is recommended to disinfect the container in the traditional way before pickling: thoroughly scald the inside.

You can play it safe by placing the fruits in a barrel, already salted in a plastic bag.

As an option, use metal utensils, but always enameled ones, and the usual glass jars.

Usually the three-liter ones are considered the most convenient.

Selection and preparation of tomatoes for pickling

When choosing tomatoes for pickling, pay attention to the following:

size- choose fruits that are not very large, preferably the same size, weighing up to 100 g;
appearance of tomatoes- each fruit must have the correct shape, clean skin without stains or damage;
resistance to damage by microorganisms- for example, the following varieties are considered stable in this regard: “Alaska”, “Yarik”, “Arctic Rose”. A finished dish made from such tomatoes can be stored well and for a long time;
fruit characteristics- it is preferable that tomatoes for pickling have thin skin, fleshy pulp with minimal moisture content and a small seed box;
taste qualities of the variety- choose sweet varieties (for example, “Pink Honey”, “Tsar Bell”, “Honey Drop”), this will make the dish much tastier.

Preparing tomatoes involves sorting the fruits by size and appearance. Damaged or spoiled fruits are discarded. The sorted fruits are thoroughly washed under running water several times. Then the stalk is removed from each fruit, this is done very carefully so as not to damage the surface. The place where the stalk is attached to the tomato is pierced with a toothpick or a thin knife, which promotes better salting and even distribution of salt in the fruit.

Some housewives blanch tomatoes before salting to eliminate the roughness of the finished tomatoes.

Did you know? Green tomatoes are poisonous because they contain solanine, but during the process of heat treatment, salting or pickling for a long time they become suitable for consumption.

Proven Recipes

One of the most traditional harvesting methods is barrel salting. At home, rarely does anyone have a suitable barrel and a place to store it, but you can pickle green tomatoes in a saucepan or in a bucket(enamel or plastic), clay tub, and it is most convenient to immediately salt a small amount of vegetables in banks. They will also taste like barrel ones.

Cold pickled green tomatoes

For cold preparation, it is advisable to take dense tomatoes approximately same size and degree of maturity, which have just begun to turn brown or pink, rock salt coarsely ground (non-iodized) and purified water. Other spices and herbs are to taste.

Number of servings/volume: 3 l

Ingredients:

fresh tomatoes – 1.7-2 kg;
water for brine – 1.5-2 l;
rock salt – 100-140 g;
sugar (optional) – 40-50 g;
black pepper (peas)/bitter pepper (capsicum) – 10-15 pcs./0.5-1 pcs.;
dill, umbrellas – 3-5 pcs.;
celery leaf – 5-6 pcs.;
horseradish leaf – 2-3 pcs.

Cooking technology:

Wash the tomatoes, remove the stems. Fruits that are too large can be cut in half.
Cover the bottom of the prepared container with half of the dill leaves and umbrellas, then place the tomatoes tightly in it, adding pepper, and cover with the remaining leaves and herbs on top.
At the same time, prepare the brine: heat water in a saucepan, add salt and sugar, stir until the spices dissolve, and cool. The brine is used in a concentration of 5-7%, that is, add 2-3 tbsp to 1 liter of water. l. salt.
Pour the container with the tomatoes with cold brine, set a slight pressure if necessary, and close the lid loosely.
Place the workpiece in a dark, cool place.
It takes 2-3 weeks for tomatoes to be salted. The shelf life of the product in the refrigerator is 2-3 months.

“Barrel” tomatoes remain dense and crispy, so you can use them not only as an independent snack, but also add them instead of the usual pickles to various salads, for example, Olivier salad or vinaigrette. Try it, the taste is very interesting!

If the tomatoes are too green and hard, before salting it is better to keep them for several days at room temperature or blanch them for 1-2 minutes in salted boiling water.

Dry-salted green tomatoes stuffed with spices

Variations of this recipe are found in many national cuisines. Their technology is standard, and depending on the spices added, it allows you to cook green tomatoes in Georgian, Armenian, Korean, etc.

Number of servings/volume: 3 l

Ingredients:

green tomatoes (fresh) – 1.7-2 kg;
rock salt – 100 g;
garlic – 2-3 heads;
dry mustard (powder) – 2-3 tsp.

Optionally you can add:

hot pepper (chili) – 1-2 pcs.;
bell pepper – 1-2 pcs.;
greens – dill, cilantro, parsley, celery – 1 bunch;
basil/oregano/thyme – 2-3 sprigs.

Cooking technology:

Cut the washed green tomatoes from the top (not all the way) crosswise into 2 or 4 parts.
Place the tomatoes tightly in the jars, adding salt to each cut surface and brushing with squeezed or chopped garlic. If desired, garlic can be mixed with finely chopped herbs and pepper.
Leave the filled jars for 2-3 days at room temperature. It is advisable to press down the contents with a slight pressure, and place the jars in deep bowls or plates into which excess liquid will drain.
When the tomatoes release their juice and settle, you can divide the contents of one of the jars among the others or add another portion of fresh tomatoes with salted-garlic dressing to each.
Cover the contents of the jars, filled to the base of the neck, with a layer of gauze, folded several times, and cover it with dry mustard (“mustard stopper” will protect the workpiece from mold). Cover with a nylon lid and place in the refrigerator.

Tomatoes stuffed with garlic and herbs can be eaten on the 5-7th day, but they acquire special piquancy and pungency after 2-3 weeks. Those who like a more sour and sharp taste should wait 1-1.5 months.

The same recipe is suitable for quickly pickle green tomatoes. To speed up salting, the fruits need to be cut into smaller slices (4-8 pieces), put in a large bowl, add the necessary spices and herbs (crushed and ground with salt), mix everything well with your hands and place tightly in a jar. The product, kept for 24 hours at room temperature, is ready for use. Then it needs to be put in the refrigerator.

Hot salted green tomatoes

If you do not have a suitable cold place for storing homemade preparations, then it is more convenient to pickle green tomatoes for the winter using a hot method. In hermetically sealed jars, the preservation will remain safe under normal conditions.

Number of servings/volume: 5 l

Ingredients:

fresh tomatoes – 3-3.5 kg;
water – 2.5-3 l;
rock salt – 150-200 g;
sugar – 50-60 g;
black pepper (peas) – 20-25 pcs.;
allspice (peas) – 10-15 pcs.;
garlic – 5-8 cloves;
dill, umbrellas – 5-6 pcs.;
bay leaf – 5-6 pcs.;
horseradish (leaves) – 2-3 pcs.

Cooking technology:

Place horseradish leaves, dill umbrellas, pepper and bay leaf, scalded with boiling water, into sterilized jars.
Place washed tomatoes (without stems) tightly in a jar.
At the same time, boil water in a saucepan.
Pour boiling water over the jars filled with tomatoes, cover with lids and leave for 15-30 minutes (depending on the volume of the jars).
Pour out the slightly cooled water, boil a new portion of water and pour it into the jars again.
While the jars are cooling after the second filling, prepare the brine. Pour salt and sugar into hot water (2 tablespoons of salt and 1 tablespoon of sugar per 1 liter of water), stir until the spices are well dissolved, bring to a boil and let simmer for 3-5 minutes.
Drain the cooled water from the jars, place chopped garlic into each jar, fill with boiling brine and immediately roll up the lids.
Cover the jars turned upside down with a warm rag and leave until completely cooled.

Under the influence of boiling water, the tomatoes will become less green (more like brown or reddish) and softer. For more reliable storage, before adding brine, you can also add vinegar at the following rate: store-bought (9%) – 1 tbsp. l., natural (apple, grape, etc.) – 1.5 tbsp. l. per jar with a capacity of 1 liter.

How and how long to store salted green tomatoes

Pickles should be stored at a temperature from +1 to +4 °C; a refrigerator or basement is ideal for this. The shelf life of such tomatoes is 2-3 months, but they are usually eaten much faster. Due to the long shelf life of salted tomatoes, they are often prepared for the winter, since the taste is not inferior to canned ones, and they are much easier to prepare.

Did you know? Tomatoes were considered poisonous for a long time, so they were grown as ornamental plants. They began to be eaten en masse only at the beginning of the 19th century.
The process of cooking green salted tomatoes in cold water is very simple. To make the pickles tasty, it is recommended to strictly follow the recipe.

With cucumbers

To preserve tomatoes and cucumbers you need to take (for 3 liters):

tomatoes - about 1 kg;
cucumbers no longer than 7 cm - 800 g;
pickling greens – 30 g;
garlic – 3-4 cloves;
salt – 20 g;
sugar – 40 g;
vinegar 9% - 20 ml;
water – 1 l.

Step by step process:

Soak the cucumbers in water, wash well, dry and cut off the ends.
Wash the selected tomatoes and dry them.
Rinse pickling greens (usually dill umbrellas, currant and cherry leaves, horseradish leaves) with water and shake well.
Chop into large pieces with a knife.
Peel the garlic cloves.
Place half the herbs and garlic in a sterile jar.
Place the cucumbers vertically.
Place the tomatoes on top and lay out the remaining herbs and garlic.
Boil water and pour into a filled jar. Place the lid on top.
Soak vegetables in boiling water for 20 minutes.
Drain the water into the pan.
Add salt and sugar.
Heat to a boil. Pour in vinegar.
Pour boiling brine over assorted vegetables.
Using a seaming machine, roll up the lid.
Turn the jar upside down and cover with a blanket. Keep in this state until completely cooled.

Selection of fruits and containers

For winter preparations, it is better to take only large and medium-sized green tomatoes. The most important thing is to never use small green fruits in cooking. Unripe tomatoes contain large amounts of solanine. This toxic substance can cause quite serious poisoning. When tomatoes acquire a white or pinkish tint, this means that the concentration of poison decreases, and such fruits can be used for pickling.

If you are still worried about your health, then you can remove the toxic substance from the fruit in a simple way. To do this, unripe tomatoes must be immersed in salt water for a while. After a few hours, you can remove the tomatoes from the liquid and start preparing the product without fear for your health.

When choosing a container for pickling vegetables, you need to consider some factors:

how many tomatoes are you going to pickle?
how long will tomatoes last?
workpiece storage temperature;
the number of people who will use this product.

For a large family, a wooden barrel is best. You can choose a container of a suitable size for yourself, from ten to thirty kilograms. If not everyone in your family likes green tomatoes, then you can place the preparation in three-liter jars.

Today there are special plastic barrels on sale. They are much easier to wash. In addition, such containers are much lighter than wooden ones and meet sanitary requirements. But wooden barrels will have to be thoroughly disinfected. To do this, the container must be scalded from the inside with boiling water. Alternatively, you can cold pickle green tomatoes in a plastic bag, and only then place it in a wooden container.

Pickling green tomatoes in barrels

This recipe was widely used by our ancestors. In fact, barrels were the only available type of container for preparations, and barrel cucumbers, tomatoes and cabbage were in every cellar.

Harvesting was most often carried out using a cold method, so the benefits of such tomatoes are very great - they retain all the vitamins and microelements, which are partially destroyed during hot canning.

If you have even a small barrel, the presented old recipe guarantees excellent taste and preservation of tomatoes. And in its absence, you can use ordinary plastic buckets - you just need to take special ones for food products.

These tomatoes will be almost like barrel tomatoes. But it is impossible to make such tomatoes in jars - they almost always ferment and turn sour.

Preparation:

Peel unripe and brown tomatoes and wash each one thoroughly.

Place dill branches with umbrellas on the bottom of the barrel in a 4-5 cm layer, but without dry parts and cherry leaves.

Place the tomatoes in 2-3 layers and again - a layer of cherry leaves and dill.

Next, you need to prepare the brine - dissolve 200 g of rock salt (without iodine!) in a bucket of cold spring water. Stir until the crystals disperse. If there is sandy sediment at the bottom, it should be left in the water, not poured into the barrel. Naturally, for pickling in a bucket you need much less soda - and the amount of salt must be reduced accordingly.

Cover the container and store in a cool, dark place. In two weeks, your gorgeous green tomatoes will be ready.

Green tomatoes stuffed with garlic and carrots

The preparation is made in sterilized 3-liter jars; the following should be placed on the bottom:

3 bay leaves;
dill umbrella;
6-8 peppercorns.

Wash the tomatoes and make a cross-shaped cut on top. Stuff inside half a clove of garlic, a small stick of carrot, a leaf or a piece of parsley root. We fill the jar tightly with these stuffed tomatoes and pour boiling water over them, and so on twice. For the third time, pour boiling marinade in the following composition:

6 liters of water;
1 cup of sugar;
1 glass of salt;
2 cups vinegar 9%.

Green tomatoes in Armenian style

This is a fairly spicy quick recipe without sugar - you can eat these tomatoes within a day. They perfectly complement fried and baked meat in all types.

For immediate use, jars can be closed with regular lids; for long-term storage, it is better to roll them up.

Compound:

5 kg of green tomatoes;
300 g garlic;
10 hot peppers;
3 bunches of greens: parsley, dill, cilantro;
0.5 l of water;
350 ml 9% vinegar;
5 tbsp. with a top of coarse salt (without iodine).

Preparation:

Prepare liter jars - wash and rinse with boiling water.

Peeled garlic, seedless peppers and herbs through a meat grinder. Mix the mixture well.

Cut green tomatoes in half. Place half a teaspoon of the spicy mixture on one half of the tomato, spread it and cover with the other half. Fill the jars with these tomatoes.

Boil the brine and pour over the tomatoes. Place for sterilization in a water bath for 15 minutes.

To make the pickles tasty and of high quality, it is recommended to adhere to the general preparation rules:

It is not recommended to use sauce and salad varieties of tomatoes for pickling.
Salting should be carried out no later than a week after harvesting; it is better to salt freshly picked tomatoes.
For pickling, fruits of the same size are used so that they are evenly soaked in the marinade.
The best water for preparing salted tomatoes is hard water, ideally from a well or spring.
The pickling container must be washed with baking soda before use.
To make the salting process start faster, it is better to prepare the brine before pouring the tomatoes by dissolving the salt in water, rather than pouring salt into the tomatoes and then adding water.

Simple assorted tomatoes and vegetables

For 5 liter jars of a beautiful assortment you need:

yellow and red tomatoes – 1 kg each;
the smallest cucumbers - 1.5 kg;
carrots - 2 medium root vegetables;
garlic cloves – 15 pcs.;
multi-colored sweet pepper – 3 pcs.;
sugar – 40 g;
vinegar 9% - 40 ml;
salt – 20 g.

Wash the tomatoes and cucumbers. Cut off the ends of the latter.
Peel the carrots. Cut it into circles or cubes.
Peel the garlic.
Remove the seeds from the peppers and cut them into long strips.
Pack all vegetables approximately equally into jars.
Heat about 2 liters of water to a boil and pour over the assortment. Place the lids on top.
After 10 minutes, pour the liquid into the pan. Boil it again.
Repeat filling.
After 10 minutes, drain the water again and bring to a boil. Add salt and sugar. Stir until completely dissolved and add vinegar.
Pour the boiling marinade over the assortment and roll up.

Turn the rolled up jars upside down, then cover them with a blanket and keep until cool.

Cold pickling of green tomatoes: revealing a bouquet of taste

The set of spices for cold pickling green tomatoes is quite standard, and the process itself is very similar to pickling cucumbers.

For traditional pickling you need to take:

two types of greens (dill 200 g and parsley - 40);
1-3 pods of hot pepper;
a dozen blackcurrant leaves.

This amount of spices is designed for 10 kg of main vegetables.

The brine must have a strength of at least 7% (70 g of salt per liter of water).

The good thing about this recipe is that the composition of spices can be varied: by adding cloves, marjoram, basil, cinnamon, or even just bay leaves to the brine, you can change the flavor bouquet of the pickle beyond recognition.

Cold pickling is not troublesome: when placing tomatoes in a barrel, you need to periodically create “layers” of spices, sprinkle with salt, and finally pour in the required amount of raw cold water, preferably hard.

The excellent pickling method is also covered in the video:

Tomato salad - a delicious preparation for the winter

With the arrival of cold weather, I really want something very beautiful and useful. The best remedy for the blues is a jar of salad made from tomatoes, peppers and cucumbers. The recipe is also good because you can use substandard vegetables.

Ingredients:

Tomatoes – 1 kg.
Cucumbers – 1.5 kg.
Sweet pepper – 0.8 kg.
Onions – 0.5 kg.
Vegetable oil – 120 ml.
Sugar – 3 tbsp. l.
Salt – 3 tbsp. l.
Acetic acid - 1 tsp. for each half-liter container.
Seasoning mixture.
Greenery.

Algorithm of actions:

When preparing vegetables, the housewife (or her reliable assistants) will have to sweat, since the vegetables need to be washed and peeled. Remove seeds from peppers, stems from tomatoes and peppers.
Then cut all the vegetables into circles. Wash and chop the greens.
Place the aromatic vegetable mixture in an enamel container of sufficient size. Immediately add salt, sugar, and any spices. Pour in vegetable oil.
Bring the salad to a boil over low heat. Then cook on reduced heat with constant stirring for half an hour.
During this time, prepare the jars (8 pieces, half a liter each) and the lids - sterilize.
While hot, place the salad into jars. Add acetic acid (70%) on top.
Cover with lids, but do not roll up. Sterilize in hot water for another 20 minutes.

Now you can seal a tasty, healthy and very beautiful salad, where tomatoes play an important role.

Video

We invite you to watch several more options for pickling green tomatoes according to the recipes of an experienced Georgian housewife in the following videos:

Found a mistake? Select the text with the mouse and click:

It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have “negative calorie content,” that is, more calories are consumed during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

From varietal tomatoes you can get “your own” seeds for sowing next year (if you really like the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

Preparing green tomatoes for the winter is a very pleasant and easy task. They are quite elastic, thanks to which they retain their shape well. In addition, tomatoes easily absorb the aroma and taste of spices and herbs. Thus, you can endlessly experiment with the taste of the preparation. And green tomatoes themselves have a rather piquant and unusual taste. This is why many gourmets love them. I am very pleased with the fact that green fruits are perfectly stored in any container, be it an ordinary jar, barrel or bucket. Below we will look at how to cold pickle green tomatoes for the winter.

Large and small green tomatoes

It’s worth starting, perhaps, with the characteristics of the “culprits” of the pickling process – the tomato lords.

Unripe tomatoes of only medium size are suitable for culinary processing.

Or a little bigger.

This requirement can be explained by the presence of solanine, a toxic substance, in small fruits.

Having tasted the unripe “youth”, there is a risk of ending up in the hospital with serious poisoning.

Therefore, it is more logical and safer to throw away green small fry, no matter how much of it there is in the garden - health is more valuable.

High-quality and tasty pickling is obtained from unripe vegetables of medium and large size.

Even if such fruits contain solanine, its amount is minimal and not dangerous for the human body.

But there is a simple and effective way to get rid of the toxic substance immediately before processing: immerse them in salted water.

In a few hours, the liquid will “pull” all the solanine out of the tomatoes.

A simple recipe for salted tomatoes that will lick your fingers

This method of pickling was passed down to me by my great-grandfather. In those days they were salted in wooden barrels. It is in them that the fermentation process occurs much faster. And the taste of the snacks turns out vigorous and unusual.

Ingredients:

Tomatoes – 6 kg.
Water -4l.
Bay leaf - 8 pcs.
Table salt – 250g
Sugar – 125 g.
Black pepper – 1 tbsp.
Mint leaves.
Dill and parsley.
Cherry and currant leaves – 100 g.

Technology:

Wash and clean all ingredients.
Place spices on the bottom of the barrel, followed by tomatoes.
We alternate layers until all the products are gone.
Fill everything with water and put it under pressure.
After 4 weeks of aging in a dark place, the snack is ready.
This pickling is not inferior to its red counterparts. The process itself is quite simple and even an inexperienced housewife can prepare them.

Features of salting

Depending on the container that you plan to use for pickling tomatoes, there are some preparation nuances.

In banks

It is most convenient to salt tomatoes in jars, since such containers are always available to every housewife. The jars are thoroughly washed and sterilized beforehand to prevent spoilage of the finished dish. Typically, spices are placed at the bottom of the container: since the tomatoes will not be packed very tightly, the spices will be freely distributed throughout the entire container. After sealing the jars with plastic lids, it is recommended to turn them upside down to check the tightness. If the brine leaks, it means that the seal is broken and the workpiece will not be stored, so it is better to open the jar and do the salting procedure again.

In order for the lid to fit as tightly as possible to the neck of the jar, it is recommended to lower it into boiling water for 3 seconds and seal the jar with a hot lid. When it cools down, the jar will be sealed. To pickle unripe tomatoes in jars, small tomatoes are usually chosen so that they can then be easily removed through a small neck without damaging the integrity of the fruit.

In a saucepan

Unlike pickling tomatoes in a jar, making pickles in a saucepan is a little different. All ingredients are laid in layers so that the tomatoes better absorb the salt and aromas of the spices. A weight is usually placed on top of the vegetables, which is completely covered with brine as the pickles ripen. A low weighting agent is used as oppression so that it is possible to close the container with a lid. The plane that will cover the tomatoes should be slightly smaller in diameter than the top of the pan.

Important! It is necessary to choose an enameled pan, since aluminum can react with the acidic marinade.

In a bucket

It is very easy to salt tomatoes in a plastic bucket with an airtight lid, the main thing is to purchase a high-quality container. All ingredients are placed in a bucket in layers, and brine is poured on top, which completely covers the tomatoes. The bucket must be tightly closed with a lid to prevent air from getting inside, which can cause mold or rot to develop.