Soaked tomatoes in a saucepan. Pickled tomatoes in a saucepan for the winter: recipe with photos

Actually, the presence of such traditional things for sourdough as wooden barrel and a cellar, optional. The dishes can be anything, the main thing is that they are spacious enough, and the cellar can be replaced by a shady autumn balcony. You won't get pickled tomatoes in the summer - the place should be cool.

Pickled tomatoes with herbs

These tomatoes will ferment directly in jars, which is very convenient. Store them in a cool place or in the refrigerator in the same jars.

For tomatoes (calculation for about 3 kg) we will need:

1 head of garlic;
1 bunch of dill;
1 bunch of celery.

For 1 liter of filling we will take:

1 l. water;
2 tbsp. l. salt;
2 tbsp. l. Sahara.

The volume of pouring depends on the dish and how tightly you place the tomatoes there. For 3 kg you will need 2-3 liters.

1. Wash and dry jars and plastic lids thoroughly.

2. Peel the garlic, wash the herbs.

3. Wash the tomatoes and let them dry. We pierce the skin with it or cut out the place where the stalk is attached.

4. Add salt and sugar to the water and bring to a boil. If the celery had stalks, then separate the greens from them, and put the stalks in boiling water for a minute and take them out.

5. Place garlic, tomatoes and herbs mixed into jars. Fill with brine and cover the neck of the jar with a saucer or plate.

6. Leave for 3 days in a warm room. The brine should become cloudy during this time. After this, we move the jars to a cool place.

Readiness pickled tomatoes determined by trial. As soon as you think they are ready (sufficiently sour), close the jars with lids, without rolling them up, and put them in the cellar or refrigerator.

In addition to greens, cabbage is often added to jars of tomatoes - see.

Advice: greens pickled with tomatoes are also very tasty, maybe you should put them in larger jars and eat them as a separate snack.

Pickled tomatoes with grape and cherry leaves

Very aromatic dish. Of course, it is best suited for those who have the opportunity to go and pick grapes and cherry leaves. They are, however, now sold in markets for different dishes and for blanks almost everywhere.

The greens, as a rule, do not lie tightly, and you will need a lot of brine: for 1 kg of tomatoes - 1 liter.

In addition to tomatoes, we will put in the dishes:

bell pepper;
cherry, grape, black currant, horseradish leaves;
black peppercorns;
dill;
Bay leaf;
garlic.

Proportions, as they say, are by eye and taste. The total amount of fallow should be 100 g per 1 kg of tomatoes.

For the brine we take:

2 tbsp. l. salt;
1 tbsp. l. Sahara.

1. Large enough to fit all the tomatoes, wash the dish with a lid thoroughly and wipe dry.

2. Place tomatoes on the bottom of the dish. On them - a layer of greens, sprinkle with pepper, put a few cloves of garlic. On top - again a layer of tomatoes, on top of it - again greens. So, in layers, we fill the dishes, putting a quarter here and there bell pepper for aroma.

3. Prepare the brine: dissolve salt and sugar in cold filtered water. We take the dishes to a cool place (a cellar is ideal, but not everyone has one) and pour in our tomatoes.

4. Close the lid and leave to ferment for a month.

Advice: if the dishes are large, it is better to place and pour brine over the tomatoes right where you are going to leave them for sourdough.

Pickled stuffed tomatoes

Pickled tomatoes are a beautiful and tasty snack; it is better to prepare and store them in a small container so that they do not crush each other with their weight and do not fall apart.

Green tomatoes work best for this recipe.

To stuff about 3 kg of tomatoes we will need:

1 hot pepper;
8-10 cloves of garlic;
1 medium carrot;
1 bunch of dill;
1 bunch of parsley.

For 1 l. take brine:

1 l. water;
2 tbsp. l. salt;
1 tbsp. l. Sahara;
1 tbsp. l. table (6%) vinegar.

1. Wash the tomatoes and let them dry.

2. Grind the carrots in a blender or food processor. There is also garlic and pepper. Chop the greens or also put them in a blender. Mix it all to make the filling.

3. We cut the tomatoes crosswise almost to the end, but so that they still remain a single whole.

4. We start the tomatoes.

5. Wash the dishes thoroughly and wipe dry. We put tomatoes there.

6. Prepare the brine. To do this, heat the water without bringing it to a boil, dissolve salt and sugar there, add vinegar.

7. Let the brine cool slightly and pour in the tomatoes.

8. Cover the tomatoes with plates, lids or any surfaces that will fit into the neck of the dish. We put a little pressure (up to half a liter jar filled with water is enough).

9. We wait a week and check if the tomatoes are ready to taste. It is better to store them in a cool place.

Advice: To keep tomatoes longer, after fermentation, transfer them into steamed, sterilized jars and cover with sterilized plastic lids. And also - in the refrigerator.

Pickled tomatoes with aspirin

The problem with pickled tomatoes is that their “lifespan” is not as long as that of. for example, pickled ones. But even here, witty housewives and owners found a solution: aspirin. You probably know that it should be added to the water in the vase to keep the flowers standing and standing. He's here for the same thing. It is harmless in food in such doses and plays the same role as vinegar.

So, we will need tomatoes - as many as you have. Banks for them. In each jar:

0.5 onions;
2 cloves of garlic.
aspirin in the proportion: 1 tablet per 1 liter jar (that is, 3 for a three-liter jar).

For brine we will take (per 1 liter):

1 l. water;
3 tbsp. l. salt;
1.5 tbsp. l. Sahara;
1.5 tbsp. l. table (6%) vinegar;
1 bay leaf;
3 black peppercorns.

1. Wash the tomatoes, dry them, everything as usual. I also wash jars with lids, or better yet, sterilize them by steaming them.

2. Cut the garlic cloves into quarters, the onion into half rings.

3. Throw as many aspirin tablets into each jar. Place the tomatoes in jars, topping with onions and garlic.

4. Prepare the brine by heating water and dissolving salt and sugar. Remove from heat, let cool slightly, add vinegar. Let it cool completely, remove the pepper and bay leaf.

5. Pour cold brine over the tomatoes in jars.

6. Close the lids and leave to ferment for at least a week, and preferably 2-3.

Tomatoes are healthy, tasty and aromatic inhabitants of our garden beds. They contain many vitamins and macroelements and are very widely used in cooking. There are many ways to prepare this vegetable for the winter, and one of them is fermentation.

The benefits of pickled tomatoes

Since ancient times, our grandmothers have been fermenting vegetables for the winter. Today scientists have proven that fermentation is one of the the most useful types blanks With this method of harvesting, vegetables practically do not lose their beneficial properties, as happens when canning.

During the fermentation process, vitamin C is preserved, almost all of which is destroyed during pickling or canning. Also, during the fermentation process, beneficial bacteria are produced, which have a beneficial effect on the functioning of the gastrointestinal tract.

Pickled tomatoes remove heavy metals and toxins from the body. For people watching their figure, this preparation is also perfect, as it is low-calorie.

Did you know? Pickled tomatoes contain lycopene, which helps the body fight cancer cells.

Preparation

If you decide to use this method of preparing tomatoes, you will need:

Tomatoes. You can take any variety and any degree of maturity. It is worth taking into account the fact that green tomatoes will ferment longer, so if you put fruits of different ripeness in one container, the less ripe ones should be placed on the bottom.
Tara. If you have an oak barrel - great, this is the most suitable container. Most people don’t have such a barrel, so a glass jar will do just fine. It’s good if you have a bottle of 5 liters or more, but you can also use a three-liter container. You can also ferment in an enamel pan.
Brine.

You can ferment tomatoes of any maturity. Green tomatoes prepared in the manner described below are quite unusual.

Ingredients

For this recipe we will need:

green tomatoes;
rock salt;
water;
dill;
celery;
cherry leaves;
tarragon;
horseradish;
coriander seeds;
mustard seeds;
garlic;
pepper;
Bay leaf.

Did you know? Tomatoes began to be used as food only in the 18th century.

Cooking process

Important! When fermenting, vegetables are poured only with raw water.

If you need to ferment a lot of tomatoes, use the saucepan fermentation recipe.

Ingredients

ripe tomatoes;
horseradish leaves;
cherry leaves;
black currant leaves;
Dill seeds.

For the brine:

water - 5 l;
salt - 1⁄2 cup;
mustard powder - 2-3 tbsp. l.

Cooking process

If you hold a saucepan with pickled vegetables warm, you will be able to taste the first tomatoes in two weeks. If the fermentation pan is left in the cold, then you will be able to taste the finished tomatoes no sooner than in a month.

Important! During the fermentation process, an acidic environment is formed, which will corrode the metal in those places where the enamel has broken off. Heavy metals, when accumulated, can cause poisoning.

Not only tomatoes are fermented, but also many other vegetables, fruits and even berries. And if you combine several in one container different fruits, it might turn out interesting flavor combination. We suggest you try the recipe for pickled tomatoes with plums.

Ingredients

ripe tomatoes;
unripe plums;
parsley or celery root;
parsley;

For the brine:

water - 1 l;
honey -100 g;
salt - 80 g.

Cooking process

Wash the fruits thoroughly and pierce the skin in several places with a toothpick.
Grate the celery or parsley root onto a coarse grater. Rinse the greens well under running water.
Place some of the greens and grated celery or parsley root on the bottom of the fermentation container. Mix tomatoes and plums, trying to pack tightly. Place the remaining greens on top.
Pour in the marinade, to prepare which you need to mix honey and salt in water, bring to a boil and cool slightly. Put pressure on top and put it in the cold.
After 2–3 weeks pickled tomatoes with plums will be ready.

Pickling tomatoes with plums: video

Storage

It is best to store pickled tomatoes in a cool place; the optimal temperature is +5...+7 °C. With this temperature conditions The fermentation process occurs gradually, the tomatoes have time to be fully saturated with herbs and fully reveal their taste.

They can be stored at this temperature for up to 8 months.

A basement or cellar is most suitable for storage; pickled tomatoes will feel just as good in the refrigerator. You can also store it on a balcony or loggia until the first frost.

If, for some reason, you decide to store your product in the apartment, then the shelf life is significantly reduced. It should also be taken into account that when room temperature The tomatoes will ferment faster and may become very sour in taste.

Pickled tomatoes- very easy to prepare, but healthy snack. Thanks to the availability and low cost of all ingredients, this is a universal appetizer that is suitable for any feast.

Recipes for making pickled tomatoes: reviews

I’ll hand over the recipe for pickled tomatoes, it’s not too late and you can find them for pickling.

So this means:

4 kg small tomatoes(it’s better not to use cream - they have a core and are hard)
8 cloves of garlic (4 pieces per three-liter bottle)
10 black peppercorns (5 per bottle)
Bay leaf (2 pieces per bottle)
210 grams of salt per three-liter bottle cold water(this is 7 tablespoons with a small slide)
Half a hot pepper - about 4 cm in length (cut it in half, half for 1 bottle).

Throw 1 bay leaf into a clean jar.
Place the tomatoes halfway.
Squeeze 4 cloves of garlic onto the garlic.
Throw in 5 black peppercorns.
Add half a half of hot pepper.
Further to the top are tomatoes.
Lavrushka tomato on top.

Pour crushed salt into water - a three-liter jar of water is enough for two three-liter bottles of tomatoes.

Under a nylon cover and for a month and a half (depending on the temperature) in the pantry or cellar.

And after a month and a half, you’ll take a nuclear tomato out of the bottle, which doesn’t taste better with vodka.

But the main beauty of this recipe is not even the tomato. IN BRINE!!! He resurrects dead husbands)))

Tested on my own faithful)))

Delicious tomatoes pickled in jars

4.5 (90%) 2 votes

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

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

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

Pickled tomatoes in jars with a nylon lid

Required Products:

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

Pickled green tomatoes

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

What you need for fermentation:

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

Sourdough process:

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

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

Pickled tomatoes - traditional Russian appetizer, which is welcome at any table. When I hear the word “fermented,” I remember my grandmother’s cellar with the ceiling hung with bunches of grapes (in this form they could be stored until spring), with shelves on which were crowded delicious jars of jams and marinades, bunches of onions, garlic, and other various supplies for winter. In the center of all this abundance there was always a huge barrel of pickled vegetables and fruits. They fermented everything that was fermented in it: apples, watermelons, tomatoes, cucumbers, cabbage - everything in one barrel. What a delicious treat it was! It’s a pity that it’s impossible to organize such a barrel in a city apartment, although you can ferment vegetables in a three-liter jar - it’s simple and no less tasty.

You will need:

25 tomatoes (small)
salt 3 tbsp. l (with slide)
sugar 1 tbsp. (without slide)
water 1.5 liters
bay leaf 2-3 pcs
garlic 1 head
allspice peas
black peppercorns
dill umbrellas
hot pepper

You will also need a three-liter jar or enamel pan. I like the jar better because... It is more convenient to store it in the refrigerator.

Step-by-step photo recipe for making pickled tomatoes:

Prepare: Bring water to a boil with salt, sugar and bay leaf. Cool.

Wash the jar and tomatoes. Place at the bottom of the jar spices And garlic. If you don't have dill umbrellas, you can add dry dill seeds. If you like it spicy, add hot pepper (half or tip).

Place in a jar.

Pour in cold brine and leave at room temperature for 3-4 days.

During this time, the fermentation process will begin in the jar, i.e. fermentation using lactic acid bacteria. Unlike, which ferments very actively, tomatoes will not boil. A white film may form on the surface, which should be removed with a spoon and discarded.

After three days, cover the jar with a lid and remove refrigerate for 5-7 days, after which the appetizer that is always welcome on the Russian table is ready. The longer the tomatoes sit in the refrigerator, the brighter and richer their taste will be. Bon appetit!

How to cook cabbage, sauerkraut in a jar, look

Pickled tomatoes. Brief recipe.

You will need:

25 tomatoes (small)
salt 3 tbsp. l (with slide)
sugar 1 tbsp. (without slide)
water 1.5 liters
bay leaf 2-3 pcs
garlic 1 head
allspice peas
black peppercorns
dill umbrellas
hot pepper

Prepare the brine: bring water with salt, sugar and bay leaf to a boil. Cool.
Place spices and garlic at the bottom of the jar. Place the tomatoes in a jar, fill with cold brine and leave at room temperature for 3-4 days. After three days, cover the jar with a lid and put it in the refrigerator for 5-7 days, after which the snack is ready. The longer the tomatoes sit in the refrigerator, the more sour and brighter their taste will be.

In contact with

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

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

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

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

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

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

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

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

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

Pickled tomatoes. Step by step recipe

Ingredients (2 3-liter jars)

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

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