Pickling tomatoes in small jars. How much salt do you need for a liter jar of tomatoes? Recipes for salted tomatoes for the winter

Pickling tomatoes was previously the only way to preserve bountiful harvest tomatoes. Time passes, technology develops, but pickling recipes remain the same.

Tomato selection

For pickling, select tomatoes of the same size and degree of ripeness, best option– slightly unripe tomatoes. We recommend choosing soil-based tomato varieties with thin but strong skin.

The inside of the tomato should be uniformly red; the presence of a white core is not welcome.

After a careful selection of tomatoes, with the rejection of spoiled and damaged specimens, they will only need to be thoroughly washed in cold water, after which you can start salting.

Placing tomatoes in jars

We hope that you have either already prepared a broom for pickling or bought it from grandmothers selling the same tomatoes at the market. It usually consists of stems and umbrellas of dill, horseradish leaves, cherries and currants.

Having cut the pickling broom into pieces approximately 6-8 cm long, put a handful of this crushed composition into each of the washed and sterilized three-liter jars.

Only half of the pickling broom should be used, the other half will be used a little later.

It's time to put the tomatoes into jars. The procedure is simple; when laying, make sure that the tomatoes are packed tightly, but not damaged by excessive pressure.

At the same time as the tomatoes, place 3-4 cloves of garlic in each jar.

Having spread the remaining half of the chopped pickling broom into the jars on top of the tomatoes, proceed to the next stage of pickling.

Preparing and pouring brine

To prepare the brine, it is advisable to use spring water - tomatoes pickled using such water will be simply incomparable.

If such water is not available, it can be replaced with artesian water or water from a deep well. As a last resort, you can use tap water, but only after thoroughly cleaning it.

Now regarding the salt. Don’t even think about using iodized or crushed salt to pickle tomatoes. The tomatoes will taste bitter, and their fermentation process may either not begin or proceed unpredictably.

To obtain delicious salted tomatoes, use only coarse salt.

How much in brine? There are many recipes, each of which indicates proportions, sometimes noticeably different from each other.

However, almost all of them lead to positive results and excellent taste qualities finished product. What is the reason for such a variety of recipes?

Everything is very simple: during the pickling process, tomatoes take from the brine exactly as much salt as they need, no more and no less. Therefore, for 1 liter of water, take 3-4 large rock salt and give the tomatoes the opportunity to absorb as much salt as they need.

The next question that arises for a person who takes up pickling tomatoes for the first time is: “How much brine needs to be prepared?”

It all depends on the size of the tomatoes and the density of their packing; to fill a 3-liter jar of tomatoes you will need from 0.5 to 1 liter of brine. To avoid getting into trouble, prepare it with a reserve.

Dissolved in boiling water required amount salt, let the brine cool a little (5-7 minutes), and then pour it into jars.

Final part

Place jars of tomatoes, filled to the top with brine, in a warm place for 2-3 days to start the fermentation process.

After the brine becomes slightly cloudy and the formation of gas bubbles becomes noticeable to the naked eye, tightly seal the jars with nylon lids and place them in a cold place: in the refrigerator, cellar or basement.

After 2 weeks, the tomatoes will be ready to eat - with thin, bubbly skin and a piquant, spicy-salty taste.

Enjoy your meal!

Salted tomatoes for the winter– delicious vegetable snack, and it will never compare with those pickles that you can buy in the store. Many housewives prefer to choose such recipes because they do not contain vinegar, which can cause stomach upset, and its use will cause a lot of discomfort. This cooking option is reminiscent of the old one, when cucumbers and cabbage were salted in barrels, and then it was used for.

But if previously they preferred to use wooden barrels, then over time they were replaced with enamel buckets or pans, and now glass jars are used altogether, because in a city apartment this preservation option is the most convenient. It’s convenient to pickle cherry tomatoes in half-liter containers, and medium-sized fruits in two- and three-liter containers.

And even taking into account the fact that salted tomatoes have unsurpassed taste, they are not prepared in many jars, because the preparations can only be stored in the refrigerator or a very cool cellar. In addition, such preparations are not intended for long-term storage and it is recommended to eat them within 3-4 months. If they are stored for a long time, they can deteriorate, the taste will become sharp, and the fruits themselves will become too soft, and they will lose most of the beneficial minerals.

First, you need to buy vegetables: you can only use ripe tomatoes, the flesh of which is dense and the skin is smooth and without damage. Green vegetables, of course, are also suitable for pickling, but they must be selected separately and salted according to special recipe. spoiled and crushed tomatoes not suitable for canning, but if you cook in own juice, then such fruits can be used for processing into juice.

Vegetables must be washed thoroughly, and to make them salt faster, it is advisable to pierce them with a toothpick near the stalk.

To salted tomatoes for the winter were suitable for long-term storage, jars must be sterilized. Treat them with baking soda solution and rinse hot water repeatedly. It is not recommended to wash jars detergent, since a soap film may remain after it.

The taste of pickles is influenced by the greens you add to the jars. Usually these are horseradish roots and leaves, parsley, dill, celery, black currant and cherry leaves, black and allspice peas, hot pepper, garlic, Bay leaf. Some also add coriander seeds, clove buds, mustard seeds, and sometimes cumin is added for taste. Usually the greens are placed at the bottom of the jar and the vegetables are covered on top.

Vegetables should be placed tightly in the jar, but not compacted, so as not to damage them. To prevent mold from appearing on top, you need to cover the fruits with a horseradish leaf or lay out a piece of root. You can also pour a spoonful of vegetable oil on top so that the brine is covered with a film, which will also prevent the formation of mold.

Brine can be of two types: hot and cold. , as a rule, takes place using hot brine, and red ones can be poured cooled.

When you cook, you usually limit yourself to salt, but some options also involve adding granulated sugar. For one and a half liters of brine, add 100 g of salt for ripe tomatoes, 120 g for brown ones and 140 g for green ones. The brine should not be poured to the very edge, as during fermentation it will flow over the edge.

When the jars are filled, they must be closed with nylon lids and left for three days. At room temperature The brine will ferment and bubbles will appear on its surface. When fermentation ends, the brine will become clear again. Now the jars need to be put in the refrigerator. After 20 days, the tomatoes are ready to eat.

Salted tomatoes for the winter

Small fruits should be washed thoroughly, pricked with a toothpick and placed up to their hangers in glass jars. Large ones can be cut into several pieces and heated, but not boiled. Then rub through a sieve to form a homogeneous tomato mass. You need to dissolve salt (3 tbsp) and sugar (2 tbsp) in it, the amount is indicated for three kilos of tomatoes. This juice will act as a brine, so it must be poured into jars, leaving two centimeters from the edge. Then put it on sterilization: for each liter container - 10 minutes.

Green salted tomatoes for the winter- one of the most popular recipes, and it also has its own characteristics so that the tomatoes remain with dense pulp and absorb the required amount of salt. We will consider the amount of ingredients per 10 kilos of green fruits: 150 g of dill, 220 g of garlic, 50 g of horseradish root, 8 liters of water. As for salt, you need to take 400 grams of rock salt; iodized and extra salt are prohibited from being used for preservation. You can also add a piece of hot pepper to each jar and tarragon for flavor.

To pickle green tomatoes, it is better to use a barrel, or in extreme cases, a bucket or large pan. The container must be scalded with boiling water, washed with a soda solution and wiped with alcohol to disinfect. Wash the fruits thoroughly and place them in a container quite tightly to each other. Spices and herbs should be laid out in layers, after each layer of fruit. Place gauze on top in several layers and place a wooden circle with a weight (a full three liter jar). After 45 days, you can enjoy the taste of pickles.

Salted tomatoes for the winter: recipes

In one container you can immediately salt tomatoes, we talked about this a lot, and cucumbers, because cucumbers are the most popular homemade preparation. It’s hard to imagine a homemade feast without pickles. holiday salads, yes and simply family dinner. Can't be used here regular option: just add the vegetables and get salted tomatoes for the winter, recipes There should be special ones for such an assortment of vegetables.

It is most convenient to prepare such pickles in a three-liter container. We need two tablespoons of salt, six tablespoons of sugar, one dessert spoon 70% vinegar essence or two teas.

Before cooking, be sure to soak the cucumbers for several hours so that they absorb the liquid and then evenly absorb the brine. As always, rinse the tomatoes, you can leave the stem, this way they will look beautiful in the jar, and it will be convenient to take them out of the jar by the stem.

In each glass container at the bottom you need to put a dill umbrella, a couple of black currant leaves, cherries, a piece of horseradish leaf, 2-3 cloves of garlic, cut in half lengthwise. Half the jar should be filled with cucumbers, half with tomatoes. Then pour in boiling brine, leave for 10 minutes, and repeat pouring again with boiling brine. Afterwards, pour vinegar into each jar and roll it up.

Salted tomatoes for the winter

It seems that all recipes for pickling fruits are very similar, but each has its own characteristics, for example, you can use brine or juice. Depending on the spices you choose, your pickles will acquire unique aroma, and if you add hot ingredients, they will also become piquant.

And if you want to enjoy pickles in the summer, then be sure to use quick recipe, which will allow the vegetables to be salted after just three days. But first let's discuss necessary ingredients: three kilos of tomatoes, a bunch of celery and dill, garlic. For every liter of water add two tablespoons of salt and sugar.

The celery greens must be cut off and the stalks cut into pieces 10 cm long. Rinse the tomatoes and wipe dry with a towel, and in order for them to be salted after three days, you need to resort to a little trick: cut out the stalk with a knife to make a cone-shaped notch. The hole should be small, otherwise the ripe fruit will spread when you pour in boiling water. You can insert a piece of garlic into each hole to make the tomatoes more aromatic and spicy, but this, of course, will make the harvesting process longer.

Then you need to peel the rest of the garlic. Pour water into a saucepan and boil, dissolve salt and sugar. Place celery stalks in boiling water for half a minute; you can tie them with a cord to make it easier to remove.

You need to put dill, celery stalks, garlic cloves, tomatoes in the jars; it is advisable to place them with the holes facing up so that there is no stagnation of air. Pour in the boiling solution; most likely, the tomatoes will absorb water, so leave half a glass of brine and add it the next day, or prepare a new one.

The jar should stand in a warm place for three days, preferably covered with a saucer. Within three days, the liquid will be cloudy as the fermentation period continues, and bubbles will appear on the surface. Then the containers must be closed nylon cover and put it in the refrigerator, and when you want savory vegetables– you can take a salted tomato out of the jar and eat it.

Green salted tomatoes for the winter

Some people prefer to prepare green salted tomatoes for the winter in cold brine. To do this, you need to take, in addition to tomatoes, a head of garlic, three dill umbrellas, five cherry or currant leaves, horseradish root, salt (3 tablespoons) for every one and a half liters of water, and also a tablespoon of mustard powder goes into the jar.

Water for brine should be taken either bottled or settled tap water (settled for 48 hours). Dissolve the salt in the water, stirring thoroughly until all the grains melt. Leave for a while to allow impurities, which are often found in rock salt, to settle to the bottom.

Scald the jars with boiling water, do the same with iron lids. Place the fruits up to the hangers and pour cold brine, leaving sediment in the pan. Sprinkle on top mustard powder and close tightly with lids. Send to the cellar or balcony for storage, the temperature should be low, but not go beyond zero degrees.

It is most convenient to cook, but storing them, of course, is not so convenient, unless you have a large house with a pantry. After pickling, you can put the fruits in jars and put them in the refrigerator. By the way, green tomatoes make the most delicious green salads for the winter, which contain all the necessary vitamins and microelements.

The generous gifts of autumn - ripe, ripe tomatoes are prepared for the winter in a wide variety of variations. The taste of homemade preparations cannot be compared with those offered for sale on store shelves. This rich in vitamin With, organic acids, minerals Vegetable crops surpass other gifts of nature in the number of methods of preservation. Let's consider the most delicious recipes preparing tomatoes for the winter and the secrets of their preparation.

Recipes for pickling delicious tomatoes in jars

What types of containers are used to make preservation different, simple, quick, and useful! Wooden barrels have stood the test of time, in which pickling tomatoes is just as convenient and tasty as pickling another valuable vegetable - cucumber. Tomatoes are preserved in enamel tanks, buckets and well-known glass jars. The latter differ in volume, which contributes to variety when preparing vegetables for the winter.

To obtain delicious preserves, use these secrets:

When preparing tomatoes for the winter, choose fruits collected in dry weather, sort them, laying them out separately according to their degree of ripening.
When preserving, do not mix different varieties or tomatoes that differ greatly in size.
For pickling, use medium or small tomatoes, and use large ones tomato juice or preserve them in slices.
To prevent tomatoes from cracking, pierce the stems with a wooden stick or toothpick.
You can even harvest fresh green tomatoes; only sick or damaged fruits are not suitable for canning.
Before canning vegetables, wash liter glass jars thoroughly and sterilize them together with their lids for at least a quarter of an hour.
On preparatory stage For any recipe, wash the vegetables thoroughly.
Depending on the recipe, cover the tomatoes either whole or cut into slices.
Use vinegar, aspirin, brine with citric acid, in rare cases – .

Marinated cherry tomatoes and garlic with vinegar

Delicious treat dining table– small pickled tomatoes with an incomparable aroma and taste. For preparing sweet cherry tomatoes, liter glass jars with screw caps are ideal, and vinegar is used as a preservative. You don’t even need a photo or video to imagine how appetizing pickled cherry tomatoes look. This method of harvesting tomatoes helps preserve them appearance, and in winter, sweet cherry tomatoes will be a wonderful snack.

Ingredients for preparation (per liter jar):

600 g cherry;
1 PC. pepper (bell pepper);
50 g of greens (dill, parsley);
3 cloves of garlic;
3 peppercorns (allspice);
2 bay leaves.

We prepare the marinade based on 1 liter of water:

25 ml vinegar (table vinegar 9%);
2 tbsp. spoons of spices (sugar, salt).

Process for preparing pickled cherry tomatoes:

Place two cloves of garlic in a sterilized glass container. allspice, chopped greens.
The cherry tomatoes, split in the stalk area, should be placed in the jar, starting with the larger fruits. Arrange the fruits in layers with bay leaves and bell peppers to the very top.
Cook the marinade by adding water and spices. Pour into the preserves and leave for a quarter of an hour. Then pour it back into the pan and boil again.
Boil the marinade, pour the vinegar into the jar with the cherry tomatoes, then roll up the lid.
Turn the canned food over, place it on the lid, and cover it with a warm cloth until it cools completely.
Cherries that have been pickled are different sweet and sour taste, and you can try them in just a few weeks.

Cold salted tomatoes without sterilization

Tomatoes are prepared for the winter in a cold way, and in order to preserve the maximum nutrients, the fruits are rolled without sterilization. Cold Ambassador It will require a little free time, but when the time comes to try pickling, you won’t want to tear yourself away from the treat. When pickling tomatoes, keep one important nuance in mind: store the preserved food in a cool place. The recipe (based on a liter jar) provides for the presence following ingredients:

500 g tomatoes;
15 g salt;
2 cloves of garlic;
30 ml vinegar (table vinegar 9%);
500 ml water;
1 tbsp. spoon of sugar;
greens (umbrella dill, celery);
3 peppercorns each (allspice, black);
1 aspirin tablet;
spices (to taste);

Step by step process cold pickling of tomatoes:

In prepared glass jar add greens, peppercorns, garlic, bay leaves, etc.
Fill the container with whole ripe fruits, placing them tightly against each other.
Prepare a brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let sit for a couple of minutes and pour brine over the tomatoes.
Crush an aspirin tablet and pour it into the jar on top to prevent the homemade preparation from becoming moldy.
Cover the tomatoes with a nylon lid, place until ready and store in a cool place.

A simple recipe for pickling green tomatoes

Even green tomatoes are suitable for pickling for the winter. If you pick good recipe, in terms of its taste, this option for home canning will be no less appetizing. Advantage unripe fruits in their denser structure, so green tomatoes are easy to pickle, both whole and in slices. A simple version of the recipe involves canning salted green tomatoes cold pour. Even tap water is suitable for this.

Ingredients:

0.5 kg of green tomatoes;
1 tbsp. a spoonful of salt (coarsely ground);
500 ml water;
greens (twigs with cherry leaves, dill umbrella, currant leaves);
2 cloves of garlic;
0.5 teaspoon mustard (powder);
horseradish (to taste).

Cooking process:

Dissolve in water coarse salt, stir thoroughly, wait until the impurities settle to the bottom of the container.
Fill a sterilized glass jar to the top with green tomatoes, add brine (no sediment).
Latest in home preparation pour mustard, then cover the salting with a lid, leaving it for storage in a cold place.

Canned sweet tomatoes

Sweet tomatoes can also be tasty, appetizing, and aromatic. Sealing tomatoes in liter jars will only benefit from the implementation of this recipe, especially if you have to can the fruits for the first time. Fans of original homemade preparations will be able to replenish their supplies with dessert tomatoes, for which they will need to select small-sized fruits.

To make the tomatoes sweet, prepare the following ingredients for canning (per 1 liter jar):

500-700 g red, ripe tomatoes;
half a head of onion;
20 ml vinegar (table vinegar 9%);
700 ml water;
30 g sugar;
a pinch of salt;
spices (black peppercorns, cloves, bay leaf) to taste.

Canning process:

Place spices at the bottom of a sterilized glass container.
Place tomatoes tightly on top, adding chopped tomatoes as the jar is filled. onion.
In another container, boil the brine, dissolving sugar and a little salt in it. At the very end, before removing the pan with brine from the stove, pour in vinegar.
Pour the resulting marinade over the tomatoes. Sterilize the preservation by first covering it with a lid (no more than a quarter of an hour).
Then roll up the jars, turn them over and place them upside down until they cool completely.

Pickled tomatoes, like barrel tomatoes

During Lent or even as a dish festive table the table will be decorated pickled tomatoes. The recipe, which will allow you to taste tomatoes straight out of a barrel over time, is easy to master. When choosing a container convenient for fermentation, it is better to store such homemade preparations in a glass jar. If you don’t know how much salt per 1 liter jar of tomatoes, whether you need to add sugar, essence or other ingredients, use the recipe below.

To make pickled tomatoes like barrel tomatoes, take:

1 kg of tomatoes (medium size);
3 cloves of garlic;
500 ml water;
1 tbsp. spoon of sugar;
1 bunch of celery;
dill (a bunch or 1 tablespoon of seeds);
25 g salt.

Preparation:

Cut out the stem of the tomatoes. This must be done carefully and shallowly.
Place dill, celery, garlic, tomatoes (with the removed stalk facing up) in a fermentation container.
Prepare the brine by boiling water with spices, let it cool slightly, and pour it into a jar of tomatoes.
The salting process lasts about 3 days until bubbles appear on the surface. If acid pickled tomatoes suits your taste, you can close the jar with a nylon lid and put it in a cold place. The next day the tomatoes will be ready.

Tomato salad "Finger lickin' good"

Caring housewives prefer to prepare tomatoes for the winter, even in the form of salads. The unforgettable taste is combined with a special aesthetics, because for this preparation of tomatoes, other gifts of nature are used along with them. Delicious homemade preserves are prepared using a simple recipe, but preparation will take some time. But the result will please you, and in winter such a salad will be in great demand.

Ingredients:

400-500 g tomatoes;
3 cloves of garlic;
1 onion;
greens (dill, parsley) to taste;
25 ml oil (vegetable);
25 g sugar;
300 ml water;
15 g salt;
2 bay leaves;
40 ml vinegar;
2-3 peppercorns each (black, allspice).

Preparation:

Chop greens, onions, garlic. Place in a sterilized jar and pour vegetable oil.
Place tomatoes on top. When the jar is full, start preparing the marinade.
Add spices, remaining pepper, and bay leaves to the water, bringing the brine to a boil. Pour in the vinegar at the very end.
Cool the prepared marinade slightly, pour into a glass container, and cover with a lid. Leave to sterilize for about a quarter of an hour, then roll up.
After that home canning turn it over, let it cool, and store it. Tomato salad for the winter is finger licking ready!

Assorted tomatoes and cucumbers

How to diversify the menu in winter? Those don't think about it thrifty housewives who, during the harvest period, mastered the recipe for preparing an assortment of valuable vegetable crops. It’s more convenient to roll tomatoes and cucumbers into large jars, but liter jars are also suitable. When following a recipe, follow several important nuances: take cucumbers and tomatoes in equal proportions; you can roll other vegetables with them, but only as a decoration.

Ingredients:

300 g each of cucumbers, tomatoes (optionally, gherkins and cherry tomatoes);
2 cloves of garlic;
dill (umbrella);
horseradish (root, about 3 cm);
20 g salt;
5 peppercorns (black);
0.5 teaspoon of essence (70%);
25 g sugar;
onion, bell pepper, carrots for decoration.

Step-by-step cooking recipe:

Cut off the ends of the cucumbers and soak in cold water for a couple of hours.
Chop horseradish, carrots, Bell pepper, onion.
Place dill, black peppercorns, garlic on the bottom, tightly place cucumbers, tomatoes, chopped vegetables, horseradish on top in layers to the top.
pour boiling water over it, leave for five minutes, pour the brine into a saucepan and add spices. Boil the marinade and pour it back into the jar.
Add the essence last, roll up with a tight lid, turn over, and leave until completely cool.
Canned assorted tomatoes and cucumbers go well with meat or potato casserole.

How to pickle chopped tomatoes

If the vegetable harvest is rich, why not diversify your homemade preparations for the winter with a recipe for canned vegetables? chopped tomatoes? You can even use liter jars. This method is suitable for those who are wondering what to do with large tomatoes. The option of preparing tomatoes in their own juice or tomatoes cut into slices are the most suitable recipes. For lovers spicy snacks The second method will do.

How much vinegar per liter jar? Should it be used for canning, if there is a desire to salt the tomatoes not entirely, but sliced? In different step by step recipes There will be different ways of preparing tomatoes in this form for the winter. Without sterilization, cold, lightly salted, in glass, wooden, enamel dishes or even in a package - all twist options are worthy of implementation.

Millions of people around the world love to treat themselves to something salty or sour, especially home production. That is why every year many families engage in canning and pickling vegetables. One of the leading positions among homemade preparations and pickles (not only winter, but also summer) is occupied by salted tomatoes. Regardless of what you call this type of preparation, be it “salted tomatoes”, “fermented tomatoes” or “ sour tomatoes", all of them are often present both at large feasts and at simple family meals.

There are a lot of recipes for salted tomatoes. Some of them even contain vinegar (below is a recipe for salted tomatoes without vinegar!), which negatively affects human health. Some recipes call for canning tomatoes in a jar under metal lids, others, on the contrary, do not require rolling the dish under the lid.

I've tried the most in my life different recipes salted tomatoes, but most of all I like the simple recipe that my mother uses every year. Yes, the recipe in question is quite simple and does not require much labor, boiling the lids and screwing them on.

So, below on the House of Knowledge I will share with my readers simple recipe very tasty salted tomatoes.

Ingredients for salted tomatoes.

To prepare 1 can (3L) of delicious salted tomatoes you will need the following ingredients:

Tomatoes(preferably medium or small size) - 1.5-1.8 kg
Salt- 90g or less than 100g glass
Garlic- 1 clove
Bitter Bell pepper - a small piece
Horseradish leaves- 1 medium size sheet
Herb tarragon(tarragon) - 1 sprig
Black currant leaves- 3 pcs
cherry leaves- 3 pcs
Dill seeds- 2-3 ripe inflorescences or if not - 1 dessert spoon of seeds
Water(refined or spring water) - up to 1.5 liters per 3 liter jar or as much as needed to cover the tomatoes

Salted tomatoes recipe.

First of all, for pickling, select and wash the beautiful firm tomatoes the same size as possible. Then peel and wash one clove of garlic. Also wash horseradish, tarragon, hot pepper, currant and cherry leaves in cold water to remove dust.

When all the ingredients are prepared, you can start placing them in a clean 3L jar.

I usually layer all the ingredients.

Layer No. 1.

Place at the bottom of the jar:

1/3 part horseradish leaf
1/2 sprig tarragon
2 cherry leaves
2 blackcurrant leaves
garlic clove, cut into 2 parts
piece of hot pepper
dill seeds (I pour everything out because they still float)

Layer No. 2.

I put tomatoes in the second layer up to half the jar. They should lie as close to each other as possible. I usually put some first big tomatoes, and I cover empty spaces with small ones. It is advisable that the tomatoes lie as tightly as possible in the jar or barrel, since they will still become soft and there will be empty space between them.

Layer No. 3.

Place the third layer in the jar:

1/3 part horseradish
The remaining 1/2 of the tarragon sprig
1 cherry leaf
1 blackcurrant leaf

Read also: Sauerkraut.

Layer No. 4.

The fourth layer, like the second, consists of tomatoes. They also need to be laid tightly and at a height of approximately 1-1.5 cm below the neck of the jar.

Layer No. 5.

Place the remaining 1/3 of the horseradish leaf on top of the tomatoes.

This completes the placement of future salted tomatoes. Now all that remains is to fill them with a brine consisting of salt and water.

Brine for salted tomatoes.

To prepare the brine, dissolve 90g of salt (less than a 100g glass) in 1 liter of water, then pour it into a jar of tomatoes. If after this the water does not completely cover the tomatoes, then add clean water (without salt).

The brine for salted tomatoes is prepared as follows: pour cold water into a bucket boiled water Take 2 cups of salt and 1 cup of sugar. That's all! Everything ingenious is simple!

Prepare greens, leaves and roots.

Fresh tomatoes rinse with running water. It's up to you to decide which tomatoes to choose for pickling. Reds ripe tomatoes They will turn out more tender, and juice will flow from them when you bite them. Brown (unripe) tomatoes will be slightly elastic. And green salted tomatoes will not lose their shape, but will not have a sweetish taste like red ones. Each ripeness of tomatoes has its own advantages and different tastes. All you have to do is try and choose what you like best. And for me, everything is delicious!

I needed quick salted tomatoes, so I chose small ones similar to the variety lady finger or Dulka, and pricked them with a wooden kebab skewer.

Lightly line the bottom of the prepared container for pickles (I chose a 10-liter glass jar) with dill, cherry, currant and horseradish leaves. Chop garlic and horseradish root into slices.

Place the tomatoes tightly in the jar, not forgetting to add several layers of leaves and garlic again. To make the tomatoes tasty and aromatic, the dill must have branches and umbrellas.

Place the tomatoes in the jar to the very top and fill with cold salted brine.

I prepared the tomato preparation in a jar in the kitchen, and since it is inconvenient to carry it to a cool place with liquid, I poured the brine on the spot. Of course, I forgot my camera in the kitchen, so I didn’t immediately take a photo of the tomatoes in salted brine. And then, due to my busyness, I completely forgot. I only remembered when they were delicious soaked tomatoes have already finished eating.

But I managed to take the final photo!

I hope you will find my recipe for cold salted tomatoes with garlic at the height of the season useful. autumn preparations!

Best regards, hostess Notebook Anyuta!

All photos of tomato preparations are clickable and enlarge when viewed.

You might like the recipe delicious tomatoes in Korean: