Tomatoes in cold brine for the winter. Tomatoes for the winter without vinegar - tricks and useful tips. Cold salted tomatoes in jars without vinegar

During the ripening season juicy tomatoes Many housewives start canning vegetables, but if you want something salty at any other time of the year, then there is an excellent solution. Can be prepared lightly salted tomatoes which are done in several ways using different products(garlic, herbs, vegetables, spices). The process of preparing tomatoes is simple, the main thing is to stick to the recipe.

How to grind tomatoes

There are many options for how to prepare lightly salted tomatoes. To get fragrant, beautiful and very tasty tomatoes, you need to familiarize yourself with the technology in detail. culinary process and follow it strictly. First, prepare all the ingredients, and then proceed directly to salting. Here are some useful tips to help you properly grind red fruits:

To make vegetables more tasty and aromatic, they are salted in pieces (cut into 4 parts) or pierced with a toothpick in the area of the stalk. In addition, they are better salted.
Lightly salted tomatoes are made in glass containers, pans, and bags. It is convenient when the container is wide and spacious.
To enhance the taste, you can stuff the fruits (red, green). Garlic, herbs (parsley, dill, onions, cilantro), cabbage, lettuce or hot peppers.
After pickling, it is better to store tomatoes in the refrigerator, because this way they last longer. Another secret: to lightly salted appetizer not soured, the lid of the jar needs to be greased from the inside with mustard.

What varieties of tomatoes to choose

It is recommended to take firm, undamaged, unripe vegetables for pickling.. The “cream” variety, cherry tomatoes and similar options are perfect. You can harvest red, yellow and green fruits. The yellow ones are sweeter, while the green ones have a sour taste. spicy taste. It is desirable that all fruits for pickling be the same size and the same level of ripeness.

How much to salt tomatoes

The duration of pickling, as a rule, depends on the specific recipe, the desired result, the method of fermentation and the variety of tomatoes. Average cooking time lightly salted tomatoes ranges from one day to several weeks. In some cases it will take about 1-2 months. For example, hot salting lasts 3-7 days, and cold salting lasts from 2 to 4 weeks. You can also prepare vegetables for the winter.

Recipe for lightly salted tomatoes

Today there is a wide range of recipes on how to prepare delicious lightly salted tomatoes. You can use green or red fruits for these purposes, use a variety of spices, seasonings, herbs, and other vegetables. It is customary to prepare a snack in glass jar, but often use a bag, large pan or bowl. The result is tasty and appetizing if you strictly follow the chosen culinary algorithm.

Time: 30 minutes (+ 24 hours for salting).
Calorie content: 34 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The first way to prepare a fragrant, juicy and tasty snack is lightly salted green tomatoes. Sometimes fruits are replaced yellow tomatoes. Sugar is added to the marinade, so a slight fermentation occurs during the salting process, which allows you to achieve a piquant, spicy taste. The main thing is that the tomatoes are strong and undamaged. Lightly salted tomatoes are made relatively quickly - about 24 hours.

Ingredients:

cream – 2 kg;
sugar – 3 tbsp. spoons;
salt – ½ tbsp. l.;
water – 1.5 l;
garlic – 4 cloves;
apple cider vinegar (5%) – 1 tbsp. l.;
dill – 1 bunch;
chili pepper – ½ part;
ground black pepper.

Cooking method:

Wash the vegetables well, remove the stems.
Chop the garlic with a sharp knife.
Pour the water into a bottle or large bowl. Add sugar and salt. To stir thoroughly. Then add vinegar.
Place garlic and dill sprigs in a jar (leave a little).
Distribute green fruits on top, pepper and add chili.
Pour in brine. Add the remaining dill.
To cover with a lid.
Place in the refrigerator for a day.

Instant salted tomatoes

Time: 20-30 minutes (+ day).
Calorie content: 25 kcal.
Purpose: appetizer, pickle.
Cuisine: Russian.
Difficulty: easy.

To pamper your family with something tasty, you can make tomatoes with garlic and herbs instant cooking. Such homemade snack It comes out very juicy, aromatic and incredibly appetizing. People fall in love with it from the first tasting. According to this recipe with photo, red or yellow fruits are lightly salted, the main thing is that they are undamaged and have a dense structure.

Ingredients:

cream – 1 kg;
salt – 1 tbsp. l.;
garlic – 10 cloves;
peppercorns – 4 pcs.;
water - liter;
parsley - 1 bunch.

Cooking method:

Rinse the tomatoes thoroughly. Place them in boiling water for a couple of minutes and remove the skin.
Chop the parsley with a knife.
Place tomatoes in a jar and sprinkle herbs on top.
Add pre-chopped garlic cloves and pepper.
Prepare the brine. Heat the water, add salt and stir until it is completely dissolved.
Pour the resulting liquid over the tomatoes.
Cover the jar with a lid.
Leave in a cool place for 24 hours.

With garlic and herbs

Time: 30 minutes (+1.5 days).
Calorie content: 30 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

Fragrant, most delicate, great snack for all occasions - lightly salted red tomatoes with garlic and herbs. This option is suitable for family dinner or festive feast . Anyone who prefers spicy pickles will definitely love this dish. For simple recipe you will need some ripe tomatoes, garlic, salt, granulated sugar And fresh herbs.

Ingredients:

cream – 10 pieces;
sugar – 1 tbsp. spoon;
water - liter;
garlic – 8 cloves;
salt – 2 tbsp. l.;
dill - 1 bunch.

Cooking method:

Peel the garlic. Crush under pressure. Finely chop the dill. Mix in one container.
Make cross-shaped cuts on both sides of the washed tomatoes. Fill with the resulting mixture.
Place fruits in a large bowl. Pour a cold marinade of water, sugar and salt over them.
Salt vegetables under pressure room temperature. The appetizer will be ready in 1-1.5 days.

With mustard

Time: 30-40 minutes (+ 1.5-2 days).
Number of servings: 7-10 persons.
Calorie content: 33 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Another interesting option, how to prepare tomatoes - grind them with mustard. The recipe is simple and straightforward, so even a novice cook can handle it. If everything is done correctly, then within a day and a half to two days you will be able to please yourself with fragrant, savory snack from ripe tomatoes. Based on the quantity of products, the pickle is designed for 8 servings.

Ingredients:

dry mustard – 12 tsp;
vegetables – 8 kg;
salt – ½ tbsp.;
allspice and bitter pepper (ground) - ½ tsp each;
water – 5 l;
bay leaf – 6 pcs.;
black currant leaves - 5 pieces.

Cooking method:

To the big one, deep container spread the cream. Intersperse each layer with currant leaves.
Boil water, add salt, then cool.
Add mustard to the brine, mix thoroughly and leave until the marinade becomes clear.
Pour over the tomatoes and place pressure on top.
Salt in a cool place for 1.5-2 days.

Lightly salted tomatoes in a bag

Time: half an hour (+ 2 days).
Number of servings: 2-3 persons.
Calorie content: 23 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

An appetizing snack can be made in a plastic bag. This dish is classified as easy, quick and very tasty. For this recipe lightly salted tomatoes, no marinade is used; vegetables are marinated in own juice. To enhance the taste of the pickle, you can add a little salad pepper . When the tomatoes are ready, it is better to transfer them to a jar.

Ingredients:

cream – 1 kg;
salt – 2 tbsp. l.;
bell pepper- 3 pcs.;
fresh herbs (any) - to taste;
black pepper.

Cooking method:

Purchase a durable bag with a zip fastener in advance (you can use a regular one).
Place coarsely chopped tomatoes inside.
Then add salt, pepper, seasonings to taste.
Seal the bag well and gently shake the ingredients until combined.
Place the preparation in the refrigerator for two days. Turn the bag over several times so that the lightly salted tomatoes are thoroughly saturated with juice.

Cooking recipe in a saucepan

Time: 30-40 minutes (+ 2 days).
Number of servings: 2-4 persons.
Calorie content: 32 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Delicious, fragrant vegetables can be ground not only in a glass jar. A large saucepan is perfect for these purposes. This method is popular among housewives because it is much more convenient to put the tomatoes inside and take them out after cooking. Before you pickle tomatoes in a pan, you should prepare everything in advance necessary products.

Ingredients:

vegetables – 8 pcs.;
sugar – 1 tbsp. l.;
garlic – 5 cloves;
salt – 1 tsp;
water - liter;
dill, parsley;
Bay leaf- 3 pcs.;
hot, allspice.

Cooking method:

Wash the tomatoes and divide them into halves.
Finely chop the garlic with a sharp knife and tear the greens into sprigs.
Place half the herbs, pepper, garlic and bay leaves on the bottom of the pan.
The next layer is cream.
Boil water, add sugar and salt. When they dissolve, pour the hot marinade over the vegetables.
Add the remaining greens to the rest of the ingredients.
Cover the container with a lid or plate and press down with a jar of water.
Lightly salted tomatoes will be ready in two days.

Stuffed tomatoes

Time: 40-60 minutes (+ 3 days).
Number of servings: 8-10 persons.
Calorie content: 20 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

To diversify your snack menu and treat your loved ones to something unusual, it’s worth bringing to life the recipe for lightly salted stuffed tomatoes. If you prepare a dish strictly according to the recipe, it turns out tender, juicy and looks appetizing when served.. For appetizers, the “slivka” variety is used - such tomatoes are easier to stuff, and they don’t fall apart when salted.

Ingredients:

water – 2 l;
salt – 4 tbsp. l.;
cream – 3 kg;
carrot – 1 pc.;
sugar – 2 tbsp. l.;
White cabbage– 1 forks.

Cooking method:

Wash the tomatoes well and cut off the caps. Remove the core.
Grind the peeled carrots and finely chop the cabbage. Mix the products.
Place the minced meat into tomato cups and carefully compact the filling.
Place in a deep saucepan.
Dissolve sugar and salt in cold water. Pour the contents of the pan.
Place the pickles under pressure for three days.
Transfer the finished pickled fruits to a clean jar, and strain the brine through a sieve or cheesecloth.
Store lightly salted tomatoes in the refrigerator.

Tomatoes in Armenian

Time: 20 minutes (+ 3-4 days).
Number of servings: 2-4 persons.
Calorie content: 25 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The next recipe is spicy, spicy and incredibly tasty Armenian tomatoes. Even a picky gourmet will appreciate them. Lightly salted vegetables quick salting They are easy to do, but the result is gorgeous. The cooking process takes a little time, but salting will take several days. Spicy, delicious lightly salted fruits are best stored in the refrigerator.

Ingredients:

garlic – 2 heads;
cream – 1-1.5 kg;
parsley - a bunch;
salt – 2 tbsp. l.;
ground black pepper.

Cooking method:

Chop the greens and combine with finely chopped garlic.
Cut the caps off the tomatoes (make small cuts, not all the way through).
Place a generous portion of minced garlic and parsley into each cut.
Place vegetables in a saucepan or large bowl in rows.
Pour in cold brine (water + salt).
Place under pressure for a day at room temperature. And then put it in the refrigerator for another two days.

Pickled lightly salted tomatoes

Time: half an hour (+ 4 days).
Number of servings: 3-4 persons.
Calorie content: 32 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

If you’ve run out of ideas, and your soul and body are asking for something salty, then lightly salted pickled tomatoes are perfect choice. To prepare aromatic snack, you need to have a minimum of available products and some free time. The recipe uses classic pickle, cream variety and garlic to add piquancy. The duration of salting is four days.

Ingredients:

garlic – 5 cloves;
cream – 1 kg;
water - liter;
sugar and salt - 1 tbsp. l.;
bay leaf – 3 pcs.

Cooking method:

Wash the vegetables. Prick the tomatoes with a toothpick in several places.
Cut the garlic cloves into halves.
Place the tomatoes in layers in a saucepan, alternating with bay leaves and garlic.
Boil water, add salt and sugar. Stir until completely dissolved. Let the brine cool (a little).
Pour the warm marinade over the tomatoes. Ferment under oppression for four days.
Ready-made lightly salted pickled vegetables Keep refrigerated.

Quick tomatoes with horseradish

Time: 30 minutes (+ 3rd day).
Number of servings: 3 persons.
Calorie content: 35 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The following recipe is how to quickly make it unusual snack– tomatoes with horseradish. Lightly salted vegetables are moderately spicy and very aromatic. Fans of spicy dishes will simply be delighted. Snack dish It takes three days to salt, and the preparatory work takes about an hour. Besides horseradish lightly salted tomatoes add your favorite spices and fresh herbs.

Ingredients:

fresh horseradish – 1 root + leaf;
dill - a bunch;
vegetables – 1 kg;
sugar – 1 tbsp. l.;
water – 1.5 l;
salt – 3 tbsp. l.;
bay leaf – 3 pcs.;
garlic – 2 cloves;
black peppercorns.

Cooking method:

Wash the tomatoes under running water. Make punctures with a toothpick in each fruit.
Place sprigs of herbs, a whole leaf of horseradish, and finely chopped garlic at the bottom of a deep bowl. Distribute vegetables on top.
Dissolve sugar and salt in cold water. Add bay leaf, chopped horseradish root, pepper. Boil.
Pour hot brine over the contents of the bowl.
Keep covered (you can use a plate) for three days at room temperature.

Methods for pickling tomatoes

There are several methods by which you can do lightly salted vegetables. Let's look at the most popular cooking options:

Cold method pickles. Vegetables are poured with cold marinade, a pressure is placed on top (often this is a lid, cutting board or a plate, and on top - a jar of water). This snack is salted in barrels, buckets, large bowls and pans. The workpiece should be stored in a cool place.
Hot way. As a rule, the ingredients are placed in a glass container and then poured with boiling hot brine.
Another option - dry pickling(without using marinade). Vegetables are placed in a pan or bag, generously sprinkled with salt and seasonings, placed under pressure on top or placed in a cold place.

Video

Exist different ways preparing tomatoes for the winter. They are pickled, frozen, dried and, of course, salted. Brining is a simple way to improve taste qualities vegetables and extend their shelf life. It can be cold or hot, and is carried out in different containers.

To keep the preparations as long as possible, they are hermetically sealed. One of the most popular preserves are pickled tomatoes.

In this article we will look at the features of pickling vegetables in buckets and jars, cooking methods, chemical composition And beneficial features this product.

About features and taste

Salted vegetables differ from pickled vegetables in the composition of the brine. Vinegar must be added to the latter. Tomatoes treated only with brine and then fermented are distinguished by their subtle sweet and sour taste and the same smell. Their skin remains dense and breaks when bitten.

Under the influence of brine, the pulp becomes tender and juicy, decreases in volume, so the tomatoes become deformed and soften. If the proportions are observed, only the brine remains salty, and the tomatoes are only slightly saturated with salt.

Important! Before putting the jars to ripen, turn them upside down and hold them for a while. If liquid begins to drip through the lids, it means that the tightness of the screw was not maintained. Open these jars, rinse the tomatoes and salt them again.

What you will need: kitchen appliances and utensils

These blanks do not require any special equipment. You will need bowls and basins for the tomato mass and brine, sterilized jars for the preparations and lids to seal them tightly.

Recipe Ingredients Required

To preserve tomatoes for the winter using the pickling method, you will need:

- 4 things.;
- 6 branches;
- 4 things.;
- 40 g;
cherry branches - 2 pcs.;
- 2 cloves;
- 3 kg;
salt - 50 g;
water - 1.5 l.

Features of product selection

All greens should be pure green with no signs of mold or rot. If several leaves on the branches of greenery have deteriorated, be sure to cut them off. Freshen the cut ends of the horseradish root before storing it in jars.

Choose tomatoes of approximately the same size and, most importantly, the same degree of ripeness. Ripe fruits They salt out faster than green ones and begin to deteriorate earlier.

Did you know? Tomatoes received their original name “tomatl” from the Aztecs. Later, the French renamed them “tomato”, and the romantic inhabitants of the Mediterranean called them golden apples- “pommo d'orro”, which later transformed into the well-known “tomato”. For the first time, these vegetableshitto Europe in the 16th century, having previously been known exclusively to residents of the Americas.

Step-by-step recipe with photos

What else can you use to pickle tomatoes?

If previously tomatoes were salted only in wooden barrels, now they are prepared in any kitchen containers that can be closed.

Important!Store tomato preparations away from sunlight. Direct Sun rays deteriorate the quality of the brine, trigger fermentation and can ruin your preserves. If you notice that the contents of the jar have begun to ferment, become cloudy or become moldy, throw it away and do not risk your own health.

In a bucket

This technique is suitable for pickling large volumes of tomatoes.

Required Ingredients

Here standard set products:

unripe tomatoes - 6 kg;
- 40 g;
dill sprigs - 150 g;
parsley sprigs - 50 g;
tarragon - 50 g;
- 20 g;
red currant and cherry leaves - 70 g;
water - 5 l;
table salt - 350 g.

Step by step recipe

Did you know? For a long time The fruits and leaves of tomatoes were considered poisonous. History knows many curious attempts to poison high-ranking persons with dishes using them. Thus, the cook, bribed by supporters of the English King George, tried to feed the first American President George Washington a roast with the addition of tomato leaves.

In a saucepan

The best option for preparing salted tomatoes for the holidays. Use a medium enamel container for small quantity vegetables

Required Ingredients

For quick salting you need to buy:

red or brown tomatoes - 2 kg;
horseradish leaves - 5 g;
mustard powder - 20 g;
bay leaf - 4 pcs.;
black pepper - 5 g;
garlic - 4 cloves;
dill - 4 umbrellas;
water - 1 l;
salt - 15 g;
sugar - 10 g.

Step by step recipe

Important! If you do not seal the salted tomatoes for airtight storage, in addition to salt, add mustard seed powder and a little vodka to the water. This mixture will prevent the development of pathogenic microflora in preservation.

Storage Features

The storage temperature of such preparations should not exceed +7°C. The optimal temperature range is from +1 to +6°C (cellar, winter balcony). Should be stored separately from household chemicals and food products with a strong odor, since canned food will absorb this odor. Extraneous vibrations, shaking, sunlight also have a bad effect on workpieces.

If you cannot provide pickles suitable conditions storage, keep the tomatoes for three to four days at room temperature for ripening. As soon as the brine begins to become cloudy and bubble, pour it into enamel pan. Rinse everything that was put in the jar. Bring the brine to a boil and refill the tomatoes in the jar. Close the lid tightly and leave the tomatoes to season under anaerobic conditions. This twist can withstand temperature changes up to +18°C.

Did you know? To refute rumors that tomatoes were poisonous, in 1822, an American army colonel named Johnson ate a whole bucket of these fruits in front of an astonished public. This happened in the state of New Jersey, on the steps of the central building of the city court. Since nothing bad happened to the colonel, tomatoes began to rapidly gain popularity in culinary circles.

What is the use of the blank

The greatest health benefits, of course, are fresh tomatoes. But salted twists also boast a number of useful properties.

Composition and calorie content

The basis of this salted vegetable is water. It accounts for 90 g per 100 g of weight. Then, by weight, there are carbohydrates, organic acids and proteins - 1.6 g, 1.2 g and 3.1 g. The calorie content of this product is 13 kcal, so it can be included in dietary nutrition.

The vitamin composition of harvested tomatoes is rich. They contain the most vitamin C, also known as ascorbic acid - as much as 10 mg. Salted tomatoes also contain vitamins PP, B1 and B2, as well as vitamin A in small quantities. Concerning mineral composition, then it contains large quantities of potassium, which is beneficial for the heart muscle. Tomatoes contain magnesium and iron, as well as calcium and phosphorus in equal quantities.

Important! To sterilize canning containers, place them in an oven heated to 120 degrees, scald them with boiling water or wash them thoroughly with soda.

Beneficial features

Reduces the risk of prostate and pancreas diseases.
They have an immunostimulating effect.
Strengthens the walls of blood vessels and the heart muscle.
Tones the walls of the uterus.
Improves digestion.
They have an anti-inflammatory effect thanks to natural antibiotic quercetin.
Speed up metabolism.
Increases intestinal permeability.

Is there any harm?

The main harm of this product is high concentration salt. Such preparations should not be eaten by people with chronic diseases of the stomach, liver, or urinary tract. They are contraindicated for those who suffer from hypertension. Salted tomatoes should not be consumed in the heat and before significant physical activity: they cause a strong feeling of thirst and retain water in the body, causing swelling of the soft tissues.

Special cases: can you eat salted tomatoes?

Many people like to enjoy preserved food, but not everyone can eat it.

Pregnant and lactating

In pregnant women, the urinary system is under double load, as it serves both the maternal body and the fetus. Excessively salty foods have a bad effect on the functioning of the kidneys and provoke inflammation. Pregnant women are also prone to swelling, and consuming canned tomatoes will only worsen this condition.

This product is an allergenic product, so it is also undesirable for nursing mothers to use it. Until the child reaches six months of age, canned tomatoes should not be eaten.

Did you know? In total, there are more than ten thousand varieties of this culture in the world. Botanically, it was recognized as a fruit, but the customs service of the United States of America at the end of the 19th century decided to declare tomatoes as vegetables, and since then it has stood its ground.

For children

Until the age of three, children should not be given any overly salty foods. Frail urinary and cardiovascular system may suffer from such stress. Chronic diseases of the kidneys or heart muscle will start. In children, this product provokes allergic reactions And cholelithiasis. If you are going to introduce it into your child’s diet, start with very small portions, add it to soups, borscht and give it no more than twice a week.

For various diseases

Any diseases of the stomach and pancreas, such as gastritis, pancreatitis, ulcers, duodenitis, are a strict contraindication for use acute preserves. Salted tomatoes irritate the mucous membrane of the stomach and intestines. They can provoke the acute stage of a chronic disease. People with such diagnoses should refrain from eating salted tomatoes.

One of the products often used for preservation is tomato. Pickled tomatoes contain a whole vitamin complex that helps improve digestion.

Previously, recipes for delicious salted tomatoes were passed down from generation to generation. Now every housewife, if desired, can find an endless number of recipes for every taste.

Salted tomatoes for the winter in jars with vinegar in a simple way

I propose a way to prepare tomatoes for the winter; we won’t boil the brine, we won’t sterilize anything, we’ll just boil the kettle.

Ingredients:

Tomatoes
Garlic
Horseradish leaves
Dill with stems, umbrellas
Hot pepper 1 pc.
Carrot
bell pepper
Bay leaf
Salt 1 tbsp.
Sugar 1.5 tbsp.
Vinegar 6% 50 ml

Preparation:

We use 1.5 liter jars, washed well with soap and dried.

Grind 1.5 leaves of horseradish, put it on the bottom of the jar

Wrap a sprig of dill in a circle and also put it in a bottle

Add 4 cloves of garlic. Whether to cut it or not is up to everyone to decide for themselves.

Add half a hot red pepper

We put the tomatoes in, don’t tamp them too much so that they don’t burst.

Where there are empty spaces, add carrots cut into long sticks. If necessary, you can add whole bell peppers

Add a bay leaf on top. So we fill all the containers

Boil the kettle, pour boiling water to the brim, immediately cover with lids

The jars stand in this position for 10-15 minutes. If the contents are above boiling water and the lid rises, you can place a small weight on top

If the jars sit longer, nothing will happen to the tomatoes.

After 15 minutes, drain the boiling water.

Add 1.5 tablespoons of sugar, 1 tbsp. spoon of salt

Pour vinegar

Pour boiling water again with a slide, cover with a lid, tighten with a key

We tip the jar in our hands and see if it leaks. Place on the lid and cover with a blanket. Thus, the pickle cools evenly and slowly. After this we remove the product long-term storage. It’s better, of course, in a cold place, but you can store it at room temperature

Cold salted tomatoes

Popular and universal recipe Tomato canning is cold salting. This recipe is worth a closer look when preparing for the cold season.

Ingredients:

tomatoes 1.5 kg
celery 2 bunches
dill 1 bunch
parsley 1 bunch
tarragon 1 bunch
horseradish root 1 pc.
garlic 1 clove
water 1.5 l
coarse salt 3 tbsp.

Preparation:

We rinse the pickling jar with soda; there is no need to sterilize.

Place 3-4 sprigs of parsley on the bottom of the jar

Add a sprig of tarragon

A sprig of celery and horseradish root, previously cut into rings

Finely chop a clove of garlic and also put it in a vessel. Add a dill umbrella

We choose tomatoes of the same ripeness. We put them in a jar. Add parsley and dill between the tomatoes. There is no need to compact the jar too much

Let's start preparing the brine. Let's pour cold water, add 2 tablespoons of coarse salt for each liter of water, dissolve the salt and fill the jars with brine

The liquid should reach the very top of the jar. We make sure that the brine covers our fruits.

We cover the jars with lids and take them to the refrigerator or cellar. The tomatoes will not ferment less than a month, only then should they be placed on the table.

Salted tomatoes with mustard for the winter

Spicy lovers will certainly enjoy the pickling with mustard. It will add piquancy to the dish

Ingredients:

tomatoes 1.5 kg
dill 3 umbrellas
garlic 3 cloves
currant leaves 5 pcs.
horseradish root 1 pc.
red pepper 1 pc.
mustard 2 tbsp.
water 1.5 liters
salt 3 tbsp.

Preparation:

Prepare a clean, dry jar. At the bottom of each of them place a couple of garlic cloves, 3-5 blackcurrant leaves, 3 dill umbrellas and horseradish root. To make the pickling spicier, it is recommended to cut it into small half rings. Also add red pepper

Wash the tomatoes well, put them in a jar and top them with herbs to the very edge

Fill everything clean cold water, after salting it. The water should completely cover the contents

Add 2 tablespoons of dry mustard. Cover the top with blackcurrant leaves

Cover the jars with lids that have holes for air to escape. The jars sit in a warm room for 7 days, ferment, and take them to a cold room

Salted tomatoes are a great appetizer that goes well with almost any side dish. They can also be added to salads and stews.

Quick pickling of tomatoes in their own juice

I suggest another way to salt tomatoes, without brine.

Ingredients:

tomatoes 1.5 kg
celery 2 bunches
dill 3 bunches
garlic 7 cloves
honey 2 tbsp. l.
salt 3 tbsp. l.

Preparation:

Thoroughly clean the celery and dill and chop finely

Cut the garlic cloves into small pieces

Wash and peel the tomatoes, to do this we cut them crosswise, then pour boiling water over them and leave for a couple of minutes

After this, drain and rinse with cold water. After this procedure, the skin can be easily removed

Cut the peeled vegetables lengthwise, salt each half

Place two tablespoons of honey in a large bowl

Carefully place the tomatoes, sprinkle herbs and garlic on top, add salt

Then add the next layer of tomatoes, also add dill and garlic, and salt. We continue to lay out layer by layer

Cover the bowl with a plate and put something heavy on top. Leave the tomatoes for a day

After a day you can serve the dish

Georgian green tomatoes for the winter

Those who think that all recipes for pickling tomatoes are similar to each other are advised to take a closer look at Georgian way conservation

Georgian cuisine is one of the most ancient. It is sharp and exquisite taste their dishes.

Ingredients:

green tomatoes 1 kg
celery 2 bunches
hot pepper 50 g
garlic 5 cloves
salt 2 tbsp.
water 1 l

Preparation:

We cut them in half or crosswise so that they maintain their integrity.

Finely chop the garlic

Finely chop the celery leaves

We also chop the hot pepper. The finer the pepper is chopped, the spicier the pickling will be. If you want to make it less spicy, remove the seeds and chop the pepper coarsely.

Mix all ingredients in a small bowl

Fill the tomatoes with the filling

We take spacious dishes. Place celery stalks at the bottom

Transfer the tomatoes. We do this carefully, without damaging the tomatoes.

Let's start making the brine. Pour water into a saucepan, dissolve 2 tablespoons of salt and boil

Pour the prepared brine over the tomatoes

Place a light weight, cool the tomatoes completely and send them to a cold place

After 6-8 days, the pickling will be ready. More large tomatoes salted for 8-10 days

Video recipe for pickled tomatoes for the winter in jars with a lid

Content:

Preparing vegetables for the winter is our traditional, national tradition, inherited from our thrifty and thrifty ancestors. And although modern supermarkets simply offer the widest range of all kinds of pickled, salted and dried vegetables However, sometimes you want to cook something of your own - homemade, natural, real. It just so happens that it is salted, and not pickled, tomatoes, cucumbers and cabbage that are traditional for our national cuisine.

By the way, this has a huge advantage - after all, cold-canned tomatoes and cucumbers retain much more useful substances than those that were subjected to heat treatment.

A sauerkraut and even more so it becomes a storehouse of vitamins and minerals.

However, you and I will learn to prepare not cabbage with cucumbers, but everyone’s favorite tomatoes. Cold-salted tomatoes are an opportunity not only to preserve the gifts of summer for the winter, but also to get vigorous, delicious snack, which is for potatoes, and for a glass, and for a feast, and for peace. So let's learn!

A simple recipe for cold pickling tomatoes

You can pickle tomatoes in a cold way in wooden tubs, in an enamel bucket or pan, or in a regular glass jar. Based on one three-liter jar, we will need the following ingredients:

ripe tomatoes - how many will fit in the jar;
vinegar 9% - 1 tablespoon;
coarse table salt - 3 tbsp. l.;
granulated sugar - 1 tbsp. l.;
garlic - 1 head;
horseradish leaf;
dill stem with umbrella - 1 pc.;
cherry leaf - 2-3 pcs.;
currant leaf- 1-2 pcs.

Preparation:

To pickle tomatoes in jars, the fruits need to be thoroughly washed and then pricked near the stalk. The jars also need to be thoroughly washed and wiped dry. At the bottom of the jar we place a washed leaf of horseradish, a stem and an umbrella of dill, and after that we fill the jar with tomatoes, trying to pack the fruits tightly, but without crushing or squashing them. In the process of filling the jar, do not forget to transfer the tomatoes with currant and cherry leaves and add peeled garlic cloves.

Now pour salt and sugar into a jar and fill it all with cold bottled (boiled or filtered) water and add vinegar. All! We seal the jar of tomatoes with a regular plastic lid and put it in the refrigerator.

If you suddenly find yourself at home wooden tub, then try pickling tomatoes in it. By the way, you can replace this rare kitchen accessory with an ordinary enamel bucket. So, the ingredients you will need are the same as for cold pickling in jars. Just take salt at the rate of 500-700 g per 10 liters of water, and sugar, accordingly, 3 times less. And in this case we don’t use vinegar!

Place horseradish leaves and dill at the bottom of the tub or bucket, and then fill the container with tomatoes, placing them with currant and cherry leaves and garlic cloves. Fill the tomatoes with brine, place a wooden circle on top (a dish, a lid of smaller diameter than the diameter of the tub) and place pressure on it. We leave the tomatoes at room temperature for a couple of days, and after fermentation begins, we put them in a cold cellar or refrigerator.

Salted tomatoes with mustard

Another way cold pickling tomatoes.

Ingredients:

tomatoes - 1 kg;
dill - 30 g;
cherry leaf - 2 leaves;
currant leaf - 2 leaves;
bay leaf - 3 leaves.

water - 1 l;
dry mustard - 15 g;
granulated sugar - 2.5 tbsp. l.;
black peppercorns - 6 pcs.;
table salt - 1.5 tbsp. l.

Preparation:

To pickle using this method, we will need brown tomatoes, that is, those that are just a little short of ripeness. The fruits should be approximately the same size, without cracks, dents or damaged areas. So, wash the tomatoes, dry them and place them in clean, dry jars, topping the tomatoes with dill, bay leaves, currants and cherries. Prepare the brine separately by boiling water with salt, sugar and black pepper. Dissolve dry mustard in hot brine and leave it until it cools completely. Pour cold brine over the tomatoes and seal the jars. nylon covers and leave for a couple of days in a cool place.

An old recipe for pickling tomatoes

No matter how interesting the new recipes are, any the old way the preparation of this or that dish always arouses interest: how did our ancestors make do with improvised means and natural products? Here's an example for you old recipe cold pickling of tomatoes.

Ingredients:

water - 10 l;
granulated sugar - 4 tbsp;
coarse table salt - 2 tbsp.;
ground red pepper - 1 tsp;
black currant leaves - a handful;
vinegar essence - 2 tbsp. l.

Preparation:

First we prepare the brine. To do this, mix water with salt, sugar, currant leaf and red pepper and let the brine boil. Boil it for about 10 minutes, then remove from heat and leave to cool. When the brine has cooled, add vinegar essence to it. Of course, our ancestors did without vinegar essence, but its use significantly speeds up the pickling process, and such tomatoes are stored for a long time and without problems.

Now we take clean jars, put horseradish leaves, dill seeds, mustard seeds or any other spices at our discretion on the bottoms. However, keep in mind that it is too a large number of spices can spoil the taste finished product. Therefore, try to do without excesses. Fill the tomatoes with cold brine and close metal lids and put it in the cold. All! Tomatoes preserved in this way can be stored for 2-3 years.

Salted green tomatoes

If you have ever tried barrel green tomatoes, then this recipe will definitely attract your attention. After all, you can harvest not only red, but also green tomatoes for the winter. For pickling, the following ingredients will be needed for each kg of green tomatoes and per liter of brine:

dill seeds - 50 g;
black currant leaves - 1-2 leaves;
cherry leaf - 4-5 leaves;
granulated sugar - 1 tbsp. l.;
coarse table salt - 2 tbsp. l.;
peppercorns - 12-15 pcs.

Preparation:

Prepare the brine in advance by dissolving sugar and salt in water and adding pepper, spicy leaves and seeds. While the brine is preparing and cooling, soak the green tomatoes by pouring cold boiled water. Then we cut the tomatoes at the base of the stalk and place them in clean and previously scalded with boiling water three liter jars. Fill the tomatoes with cooled brine, cover the jars with nylon lids and leave at room temperature for 4-6 days. After this, we put the jars in the cellar or refrigerator.

Cold dry salted tomatoes

You can also salt tomatoes for the winter using a cold dry method. Its only drawback is the crumpled ready-made fruits. Of course, these tomatoes don’t look very presentable... But they taste! The taste of real barrel tomatoes, vigorous, spicy, invigorating. Yes, conservation is happening in a natural way. In a word, this method of pickling is also worth trying!

Ingredients:

tomatoes;
salt;
horseradish leaves;
dill;
cherry leaf;
currant leaf.

Preparation:

Pickling tomatoes using a cold dry method is very simple and quick! To do this, clean fruits are pricked at the stalk and placed tightly in a large container (a bucket, for example), pouring them coarse salt. Horseradish leaves, dill stems and umbrellas, as well as cherry and currant leaves must be placed at the bottom of the container. Salt is taken at the rate of: a pack of salt for 2 kg of tomatoes.

After this, the tomatoes are covered with horseradish leaves, and a wooden circle and oppression are placed on top. First, the tomatoes are left in a warm place for about a day, and then taken out into the cold (but not into the frost!). Tomatoes salted in this way retain almost all vitamins and minerals. They turn out not only very tasty, but also very healthy.

So prepare your tomatoes using the cold method. This will allow you to save time and effort and get an excellent mineral and vitamin supplement to your winter diet. The main thing is to cook with pleasure and take into account all the tips. Bon appetit and success in your culinary career!

Discussion 9

Similar materials

As before, before preparing the dish, the container should be sterilized.
Place the ingredients in the same way as in the previous method. Once you have filled the jar, move on to the next step - brine.
Bring about 2 liters of water to a boil, add salt and add sugar to the boiling water. The sugar and salt need to be completely dissolved. Then pour the boiling brine into the jar.
After this, the brine needs to be drained, and then boiled again and poured into a jar.
Next, place the bowl with tomatoes in a container of boiling water (without removing from heat) and wait about five minutes. Add vinegar, close the jars with iron or nylon (plastic) lids.
Next, you need to place the liter jars on the floor, upside down, and cover them with a blanket. Once cooled, store in a cool place. The tomatoes are ready!

It is also much preferable to use a barrel or bucket for pickling, because they will take up less space for the same number of tomatoes as when pickling in three-liter jars. In addition, salted tomatoes will turn out much tastier if you use a bucket or barrel for pickling. You can also use a pan for storage.

Now you know the method for quickly salting tomatoes without acetylsalicylic acid (aspirin). They will be juicy and beautiful, just like in the video from the Internet.

This dish has long been a favorite winter treat and is still relevant, because everyone can diversify the recipe and serve tomatoes in the most different combinations. It is advisable to cool the tomatoes before serving. They will be combined with a huge amount dishes, sauces, for example, mustard. Guests will happily taste well-cooked tomatoes!