Salting tomatoes for the winter in two-liter jars. Quick pickling tomatoes. "Salted tomatoes with garlic, bay leaf and onion"

Tomatoes should be carefully washed with water, inspected for defects. Vegetables with a damaged surface are not subject to harvesting for the winter, but they can be used for quick salting.

The jars that will be used for pickling the tomato must be sterilized with steam (you can use a double boiler, oven, microwave). Metal lids are also subject to mandatory processing (boiling).

If you are going to use a cold salting method, then it is good enough to clean the containers and plastic lids with baking soda for this.

Garlic and horseradish should be qualitatively peeled and washed. Leaves and greens should be sorted out from debris, twigs, damaged parts, rinsed with clean water.

Quick salting tomato

When the harvesting season is just beginning, before salting tomatoes for the winter in jars, a recipe for their quick salting is popular in many families. Lightly salted tomatoes stuffed with spices are cooked in brine for 24 hours, delicious as an accompaniment to barbecue, snacks, usually eaten faster than cooked.

Lightly salted stuffed tomatoes

You will need red meaty tomatoes the size of an egg. Cut them in half with a knife or crosswise cutting to the end (it is convenient to use a knife for cutting bread). In the resulting cracks put the stuffing of chopped garlic, parsley, dill.

At the bottom of any convenient container, generously put dill umbrellas, pour mustard seeds, add currant leaves, horseradish, pepper, parsley.

Pour the stuffed tomatoes with brine (mix 1 tablespoon of salt without iodine, sugar, 1 teaspoon of dry mustard powder in 1 liter of boiled cooled water), press down with oppression. Wait one day and you can take a sample. Such tomatoes are stored salted quick salting for 5 days in a cool place.

Salted fragrant tomatoes

By choosing this recipe you will get sweet and spicy salted tomatoes with the aroma of roasted peppers. You will need: a bucket of medium red tomatoes (each needs to be pierced with a fork), 5 sweet peppers, for connoisseurs of hot taste - 1 hot pepper, a couple of heads of garlic, currant leaves, horseradish root, dill (seeds or umbrellas), oil (favorite vegetable) for frying peppers, salt.

Fry the chopped peppers in oil until soft, cool. Divide the spices in half, spread the first part along the bottom of the bucket, put half the tomato on top, then put the peppers on them and pour the oil, from frying, put the second part of the spices, add the tomatoes to the top of the bucket. Close the lid.

After a day, prepare a brine (5 tablespoons of salt, 3 liters of clean water), pour a bucket of tomatoes, pick up oppression, put a bucket in the kitchen. After 5 days, fragrant quick-tomatoes are ready. Keep cool.

Cold barrel salting

Using a similar technology with salted tomatoes, you can cook real salted tomatoes for the winter. Salting recipes are usually simple, and the result exceeds expectations.

pickled tomatoes

Down dry jars (3 l) washed with soda or scalded with boiling water, put a pinch of dill seeds, bay leaf, a few peppercorns. Tomatoes are laid quite closely, choosing fruits with hard pulp, thick skin. Fall asleep in jars 1 tbsp. salt (without iodine, always large), 3 tbsp. sugar, 1 full tbsp. dry mustard powder. Pour in, covering the top layer, cooled boiled water, cover with washed plastic lids, refer to the cold for 2 months. Tomatoes will sour, acquire a harsh, slightly carbonated taste, and become similar to barrel ones. Tomatoes salted in this way should be stored in the cellar / refrigerator.

Fans of aromatic spices in pickles will have to taste the following recipe.

salted tomatoes

For harvesting, you will need dense red or yellow tomatoes, tender currant leaves, cherries, horseradish root / leaves, young garlic cloves, pepper, dill, mustard (dry), sugar, salt.

It is recommended to start laying in jars with leaves, dill, spices. In a 3 liter jar, it is enough to put a small young leaf of currant, cherry, dill seeds / umbrella, peeled root, half a horseradish leaf, about 4 medium cloves of young garlic, 5 peppercorns. Lay the tomatoes evenly on top of the spices. Pour in 2 tbsp. l. sugar, coarse salt, dry mustard. Fill the jars with clean water (tap or bottled), close with a plastic lid. Turn the jar upside down to dissolve the salt and sugar. Salting a tomato for the winter can a priori be considered the main event of August, and the first sample is taken in October. Tomatoes pickled according to this option are perfectly preserved in coolness until spring.

Unusual salting option

Those who choose how to pickle tomatoes in an unusual way will like this cooking method, when the tomatoes practically retain their original fresh taste and can be used simply in food and in the preparation of other dishes.

"Juicy" tomatoes

You need tomatoes and salt. Banks, metal lids should be sterilized before seaming.

We lower ripe tomatoes with a diameter of 5-7 cm into a boiling pot of water several at a time, hold for a couple of minutes, and take them out into a bowl of cold clean water. We remove the skin from the blanched tomatoes, put them in a 5 l saucepan, add a whole tbsp. salt (without iodine, large), without water, put on gas. From the moment of boiling, we wait 5 minutes. Juice will stand out. Stir very gently, continue cooking for 5 minutes. We carefully pack the tomatoes into sterilized jars, filling them one by one, pour the released boiling juice, roll up, cover until cool.

Salted tomatoes according to the hot salting recipe deserve attention, they can be offered to small children. The composition does not contain vinegar, there are tomatoes and salt.

Plain Salted Tomatoes

Any ripe red or yellow tomatoes will do. Large tomatoes should be cut into 4 parts, small ones - enough in half. Lay in jars (1 liter is convenient). Add 1 tsp. with a slide of salt and water to the top. Filled jars are subject to sterilization (put a towel (kitchen) on the bottom of the pan), put jars inside it. Make sure that they do not reach the walls of the pan and touch each other. You need to start counting the sterilization time after boiling water in the pan: 15 minutes for jars with a capacity of 1 l). Roll up with lids (sterile), turn over, be sure to wrap. Keep cool.

Pickled green tomatoes

The weather conditions are such that all the tomatoes never have time to ripen before frost sets in. In this case, thrifty hostesses will be helped out by recipes on how to pickle green tomatoes. It is important to remember that only medium, large green fruits are subject to salting.

spicy green tomatoes

If you have a medium-sized bucket of green tomatoes, you should have: 7 heads of garlic, hot pepper pods (adjust the spiciness to taste), a large bunch of parsley, salt. Make a side cut in each vegetable. Prepare the filling: chop and mix the garlic, parsley, pepper.

Stuff the tomatoes with this mixture. Put the rest of the filling on the bottom of the salting bucket and tightly stuffed green tomatoes on top. Fill the container with brine (boil 3 liters of drinking water, pour 6 tablespoons of salt, cool). Put under light oppression. After a week, transfer the tomatoes to washed jars, use the resulting brine for pouring, close with simple lids, and hide in the cellar.

Be patient and wait a month for salting green tomatoes. It will be possible to eat such fruits immediately, but their taste will become rich and full after a month.

There is a simpler recipe for tomatoes, plucked green, for the winter in jars.

Green salted tomatoes

Prick medium green tomatoes in 3 places with a toothpick. In a 3 liter jar: dill seeds, a leaf of currant, horseradish, hot pepper rings. Lay the tomatoes, shifting with parsley, dill, sprinkling with chopped cloves of garlic. Pour 3 tbsp. salt (without iodine, coarse), 1 tbsp. mustard dry powder.

Fill jars with cold water, seal with plastic lids. Twist the jars in your hands to dissolve the salt. Put away in the cold. You can appreciate the taste of pickled green tomatoes after a couple of months.

The existing variety of recipes for harvesting tomatoes (ripe and green) for the winter will allow the hostess to choose the most delicious ways to pickle tomatoes in order to delight households in winter with natural and healthy products. Salted tomato recipes are often quite simple, requiring no special cooking skills. An important condition for preservation by salting in barrels / buckets / jars without the addition of acetic, citric, acetylsalicylic acid is the storage of finished products in the cold.

Good housewives prepare for the winter in advance, “hope for supermarkets, but don’t make a mistake yourself” - they say so, and pickle, salt, freeze. Tomatoes in the list of winter preparations are in one of the first places, these vegetables are good in different forms: both on their own and in company with other vegetables. In this material, a selection of recipes for tomatoes pickled in different ways.

Delicious tomatoes for the winter in 3 liter jars - step by step photo recipe

At the end of the summer season, many housewives close jars of tomatoes. This job is not difficult at all. Thanks to a simple canning recipe, you can pickle delicious, juicy tomatoes in a few minutes. Opening a jar of homemade tomatoes in winter will be very cool. This appetizer is perfect for serving on any table! The calculation of products is given for one three-liter jar.

Cooking time: 1 hour 0 minutes

Quantity: 1 portion

Ingredients

• Tomatoes: 2.5-2.8 kg
• Bow: 5-6 rings
• Carrots: 7-8 circles
• Bulgarian pepper: 30 g
• Carrot tops: 1 branch
• Salt: 1 tbsp. .l
• Sugar: 2.5 tbsp. l.
• Allspice: 3-5 peas
• Aspirin: 2 tablets
• Lemon acid: 2 g
• Bay leaf: 3-5 pcs.

Cooking instructions

How to cook pickled tomatoes for the winter in jars

You can pickle tomatoes in many ways, including using different containers, from liter jars to enameled buckets and barrels. The first recipe is the simplest, it suggests taking a minimum of ingredients and small glass jars (up to a liter).

Ingredients:

• Tomatoes - 2 kg.
• Filtered water - 5 tbsp.
• Sugar - 2 tbsp. l.
• Salt - 1 tbsp. l.
• Vinegar essence - 1 tbsp. l. (based on each container).
• Hot black pepper, allspice, garlic - all 3 pcs.
• Bay leaf, horseradish - 1 leaf each.
• Dill - 1 sprig / umbrella.

Action algorithm:

1. Select the best tomatoes - dense, ripe, small in size (preferably the same). Rinse. Pierce each fruit with a toothpick in the area of ​​​​the stalk. This will help keep the tomatoes whole when pouring boiling water over them.
2. Sterilize jars. At the bottom of each put seasonings, spices, garlic (leaves of horseradish, bay leaf, dill pre-wash). Peel the garlic, you can not cut it and put whole cloves (if cut, the marinade will be more fragrant).
3. Lay the tomatoes almost to the very top.
4. To boil water. Gently pour over the tomatoes. Now hold for 20 minutes.
5. Drain the water into one large container, add salt and sugar there. Boil again.
6. The second time, now pour the tomatoes with fragrant marinade. In jars, add a tablespoon of essence right under the lid.
7. Seal with sterilized tin lids. For additional sterilization, wrap with an old blanket until morning.

You can experiment a little by adding sweet pepper strips, diced carrots, or onion rings to the jars.

Very simple salting tomato for the winter in liter jars

In the old days, most of the available vegetables were salted in huge barrels. And nutritionists say that this method is more beneficial for the body than the usual pickling, since it allows you to save almost all vitamins and minerals. The simplest recipe for modern pickled tomatoes will require a little time and a small amount of ingredients.

Products:

• Tomatoes - 5 kg.
• Water - 5 liters.
• Garlic - 2 cloves per jar.
• Bay leaf - 2 pcs.
• Allspice - 3-4 pcs.
• Fuck root.
• Salt - 1 tbsp.

Action algorithm:

1. The salting process begins with washing and sterilizing the containers.
2. Next, you should choose tomatoes, preferably very dense, with thick skins. Rinse.
3. Peel the garlic with horseradish, cut into pieces.
4. Put half of the spices on the bottom of the prepared containers, then put the tomatoes, again the spices and again the tomatoes (already to the top).
5. Water should be filtered, but it does not need to be boiled (or boiled and cooled). Add salt to it, stir until the grains are completely dissolved.
6. Pour prepared tomatoes with brine, close with nylon lids. Leave the jars in the kitchen for a day to start the fermentation process.
7. Then they need to be hidden for storage in a cold place. The fermentation process lasts a little over a month.

Wait this time and you can taste, such salted tomatoes are good for boiled potatoes and mashed potatoes, for meat and fish.

Recipe for canned cucumbers and tomatoes in jars for the winter

Tomatoes are good both on their own and in company with other garden gifts. Most often, you can find recipes in which red tomatoes and green cucumbers are present in one jar. When pickling tomatoes, acid is released, which gives an unusual taste to pickled vegetables.

Ingredients:

• Tomatoes - 1 kg.
• Cucumbers - 1 kg.
• Salt - 2.5 tbsp. l.
• Sugar - 2 tbsp. l.
• Garlic - 4 cloves.
• Dill - greens, umbrellas or seeds.
• Vinegar (9%) - 2 tbsp. l.

Action algorithm:

1. Rinse the cucumbers, cut off the tails. Fill with cold water. Withstand from 2 to 4 hours.
2. Simply rinse tomatoes and dill. Banks must be sterilized.
3. In still hot jars, put dill (in the form that is available) and garlic, peeled, washed, chopped (or whole cloves) at the bottom.
4. First, fill the container up to half with cucumbers (experienced housewives put the fruits vertically to save space).
5. Prick the tomatoes with a toothpick or fork, so the pickling process will go faster. Lay on top of the cucumbers.
6. Pour boiling water over vegetables for 20 minutes.
7. Pour sugar, salt into the pan, drain the water from the cans with future seamings here. Boil.
8. Pour and cork with hot lids (pre-sterilized). Turn over, wrap in warm clothes for additional sterilization at night.
9. Remove jars of cucumbers / tomatoes that have cooled down by morning.

The final pickling process will be completed in 2 weeks, then you can proceed to the first tasting. But it’s better to wait for the snow-white winter to treat yourself and your loved ones to delicious vegetable platter.

Delicious tomatoes in jars for the winter with vinegar

Grandmothers in the good old days salted tomatoes, most modern housewives prefer pickling with vinegar. Firstly, the process is faster, and secondly, the vinegar gives the tomatoes a pleasant spicy taste.

Ingredients:

• Tomatoes are ripe, dense, small in size - 2 kg.
• Hot pepper - 1 pc.
• Bulgarian pepper - 1 pc.
• Garlic - 2-4 cloves.
• Cloves, sweet peas.

Per liter of marinade:

• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar classic table 9% - 2 tbsp. l.

Action algorithm:

1. The pickling process, according to tradition, begins with the sterilization of containers and the preparation of ingredients. It is better to take liter jars: wash, sterilize over steam or send to the oven.
2. Rinse tomatoes and peppers (spicy and Bulgarian). Remove seeds and stems from sweet peppers.
3. In each jar, put a few peas of allspice, 2 cloves, garlic.
4. Cut the hot pepper into slices, send to the bottom of the cans. Sweet pepper also cut, also put on the bottom.
5. Now it's the turn of the tomatoes - they just fill the containers to the top.
6. For the first time, pour tomatoes with simple boiling water. Leave for half an hour.
7. Drain the marinade into a separate bowl. Add salt and sugar according to the norm. Boil the marinade.
8. Pour back into jars with tomatoes. Gently pour 2 tbsp under the lid. l. vinegar. Cork.

Many housewives advise turning the containers over and wrapping them on top. During the night, the sterilization process is completely completed. Cooled cans can be re-hidden in the cellar.

Recipe for sweet tomatoes for the winter in jars

When marinated, tomatoes often turn out too spicy and salty. But there are recipes that will delight lovers of sweet marinade, one of them suggests abandoning all known seasonings and spices, leaving only bell pepper, by the way, also sweet.

Ingredients (calculation - for 3 liter containers):

• Tomatoes - about 3 kg.
• Bulgarian pepper - 3 pcs.
• Sugar - 5 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar - 2 tbsp. l. for each bank.

Action algorithm:

1. The pickling order is already known - prepare the tomatoes and peppers, that is, rinse thoroughly. Remove the seeds and tail from the bell pepper.
2. Sterilize containers. At the bottom put chopped peppers, to the neck - tomatoes.
3. Pour in boiling water. You can relax for 20 minutes or do other things.
4. Drain the water from the cans, which already smells pleasantly of bell pepper. Add salt. Pour in sugar. Boil.
5. Vinegar is either poured into a boiling marinade, or immediately into jars.
6. Cork the tomatoes with sterilized lids.

Turn over or not - depends on the desire, but you definitely need to wrap it up. Hide in the cellar in the morning, it remains to be patient and not open a jar of sweet pickled tomatoes the very next day.

Tomato salad - a delicious preparation for the winter

With the advent of cold weather, you really want something very beautiful and useful. The best cure for blues is a jar of tomato, pepper and cucumber salad. The recipe is also good because you can use substandard vegetables.

Ingredients:

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

Action algorithm:

1. When preparing vegetables, the hostess (or her reliable assistants) will have to sweat, as the vegetables need to be washed and peeled. Remove seeds from peppers, stems from tomatoes and peppers.
2. Then cut all the vegetables into circles. Wash and chop greens.
3. Put the fragrant vegetable mixture in an enameled container of sufficient size. Immediately send salt, sugar, available spices into it. Pour in vegetable oil.
4. Bring the salad to a boil over low heat. Then boil on low heat with constant stirring for half an hour.
5. During this time, prepare jars (8 pieces of half a liter each) and sterilize lids.
6. While hot, spread the salad in jars. Top with acetic acid (70%).
7. Cover with lids, but do not roll up. Sterilize in hot water for another 20 minutes.

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

Tomatoes in jars for the winter with garlic

Salads, of course, are good in all respects, with the exception of one - too much preparatory work. It is much easier to cook just pickled tomatoes with garlic - healthy, tasty and a wonderful view. The recipe is called "Tomatoes under the Snow", because the garlic needs to be grated on a fine grater and poured over the vegetables on top.

Ingredients (for a 1 liter jar):

• Tomatoes - 1 kg.
• Grated garlic - 1 tbsp. l.
• Vinegar classic 9% - 2 tbsp. l.
• Sugar - 2 tbsp. l. (if you take a little less, the tomatoes will be slightly sour).
• Salt - 2 tbsp. l.

Action algorithm:

1. Tomatoes are prepared according to the classical technology: select vegetables for pickling of the same size, ripe, but with a dense skin, without damage and dents.
2. Wash the tomatoes. Peel the garlic, also send it under running water. Grate on a fine grater.
3. Sterilize the jars while they are still hot, spread the tomatoes, sprinkle with garlic.
4. Pour boiling water for the first time. Drain into a saucepan, prepare a salty-sweet marinade.
5. Pour again, pour vinegar on top.
6. Seal with lids that have also gone through the sterilization process.

Fast, easy and very pretty!

How to cook tomatoes in jars for the winter with onions

Tomatoes are good because they are friends with different vegetables, they love the company of garlic or onions. But, if garlic is finely chopped into such a roll, and has only one function - a natural flavor, then the onion acts as a full participant in the culinary process.

Ingredients:

• Tomatoes - 5 kg.
• Onion (very small size) - 1 kg.
• Filtered water - 3 liters.
• Vinegar 9% - 160 ml.
• Sugar - 4 tbsp. l.
• Salt - 3 tbsp. l.
• Dill in umbrellas.
• Hot pepper - 1 pod.
• Currant and horseradish leaves (optional).

Action algorithm:

1. First, prepare the tomatoes and onions, simply wash the first ones, chop them near the stalk. Peel the onion, then rinse.
2. Rinse dill, leaves (if to be used) and hot peppers. Containers, of course, sterilized.
3. Throw down seasonings, currant and horseradish leaves, pieces of hot pepper pod. Lay tomatoes, alternating with onions (there should be several times more tomatoes than onion heads).
4. Pour in boiling water. Wait 7 to 15 minutes (optional).
5. Drain the fragrant water into a saucepan, add salt and sugar to the water. After boiling, pour in the vinegar.
6. Proceed to pouring the marinade and corking.

Tomatoes prepared in this way acquire a sour-spicy taste, onions, on the contrary, become less bitter.

Tomatoes in jars for the winter with cabbage - an original recipe for preservation

Another good "partner" in seaming for tomatoes is ordinary white cabbage. It can be present in any form - cut into large pieces or chopped finely enough.

Ingredients:

• Tomatoes - 2 kg.
• White cabbage - 1 kg.
• Sweet pepper - 1 pc.
• Carrots - 2 pcs. (medium size).
• Bay leaf, dill, allspice.
• Garlic - 4 cloves.

Marinade:

• Water - 1 l.
• Sugar - 3 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar - 1-2 tbsp. l. (at 9%).

Action algorithm:

1. Prepare vegetables - peel, rinse, chop. Leave the tomatoes whole, chop or chop the cabbage (optional), use a grater to chop the carrots. Pepper - in pieces. Cut the garlic into thin slices.
2. Containers, according to tradition, are sterilized before laying vegetables. Again, according to tradition, put natural flavors at the bottom of the jars - dill, pepper, laurel. Pour in the garlic.
3. Start laying vegetables: alternate tomatoes with cabbage, occasionally adding a strip of pepper or a little carrot.
4. Immediately prepare the marinade with salt, sugar and vinegar. Pour jars filled with vegetables. Cover with tin lids.
5. Send for additional pasteurization. After 15 minutes, seal and insulate.

Delicious pickled tomatoes in jars - barrel tomatoes for the winter

Pickling is one of the oldest recipes for harvesting vegetables for the winter. In the old days, when there was no vinegar and tight-fitting jars, it was difficult to keep vegetables until spring. But even today, along with fashionable pickling, still experienced housewives practice fermentation, but not in barrels, but in the usual three-liter glass jars.

Ingredients:

• Tomatoes - 3 kg.
• Dill, horseradish, currant, cherry, parsley (optional and available ingredients).
• Garlic.
• Salt (the most common, not iodized) - 50 gr. for a 3 liter can.

Action algorithm:

1. Conduct a selection of tomatoes, the ideal varieties of "cream" are small, with a dense skin, very sweet. Wash vegetables and herbs. Peel the garlic, also rinse.
2. Sterilize containers. Put some herbs, spices and seasonings on the bottom (allspice and bitter peppers, cloves, etc. are allowed). Fill the jar almost to the neck with tomatoes. Top with herbs and spices.
3. Prepare a brine by dissolving in boiled water (0.5 l.) 50 gr. salt. Pour into the bank. If there is little brine, top up with plain water.
4. Keep in the room for 3 days to start the fermentation process. Then rearrange in the refrigerator or just a cold place. The process will continue for another 2 weeks.

After the lapse of time, you can start tasting the original Russian snacks.

Tomatoes in jars for the winter with mustard

In our time, mustard has practically lost its significance, although in previous years it was actively used by housewives. Meanwhile, it is a good seaming agent that does not allow mold to form in jars. Therefore, homemade canned food can be stored at room temperature.

Ingredients:

• Tomatoes - 2 kg.
• Mustard powder - 1 tsp
• Garlic - 4 cloves.
• Bitter pepper pod - 1 pc.
• Allspice peas - 4 pcs.
• Laurel - 3 pcs.

Brine:

• Water - 1 l.
• Common table salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.

Action algorithm:

1. Rinse containers thoroughly. Wash the tomatoes under running water.
2. At the bottom of the jar put seasonings, pepper pod (can be cut into pieces), garlic. Next, lay small, dense tomatoes (up to the neck).
3. Pour in boiled water.
4. After a while, drain the water, prepare the brine.
5. Pour hot brine over tomatoes. Put mustard on top and pour vinegar.
6. Seal with a tin lid.

The brine due to the mustard will turn out to be unclear, but the taste of the snack will be excellent.

How to harvest a tomato for the winter in jars without sterilization

And finally, again, a fairly simple recipe that does not require additional sterilization in hot water (a process that many novice housewives, and experienced ones, are so afraid of).

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Any gourmet admits with confidence that it is difficult to imagine a winter snack better than tomatoes rolled in a jar.

A wide range of pickles and canned food is available on the shelves all year round, however, home-cooked vegetables are a special taste and benefit, multiplied many times over.

Caring housewives salt tomatoes every autumn. This requires skill, knowledge, patience and free time. Why do most people choose a homemade product, ignoring the products offered by the market? The reason is simple: not a single chemical additive will make the preparation tastier than homemade. And vegetables cooked according to a proven recipe are a guarantee of product safety all year round.

Salting technologies can be radically different from each other. But for each of them there are basic rules that should be taken into account.

1. Experienced housewives know: ripe fruits are fragrant and tender. But such specimens require especially careful handling, as they are easy to wrinkle. However, it is better to choose vegetables that are pink or milky, because they are not injured. Rolling green fruits into jars is widely practiced.
2. The ideal container for salting is glass jars with a volume of no more than 10 liters. If you cook vegetables in large containers, it is likely that the lower ones will crumple under the weight of the upper ones.
3. Among all varieties suitable for canning, the most successful are:

• Novelty of Transnistria;
• Humbert;
• De Barao;
• Yermak;
• Buffalo;
• Titanium;
• Lighthouse.

1. Tomatoes contain a lot of sugar. Therefore, salt (only large should be taken) for their preparation will require a little more than for cucumbers. On average - 500-800 g of salt per ten-liter jar.
2. For cooking, parsley, dill, tarragon, celery, cherry or oak leaves, blackcurrant (leaves), as well as garlic and red pepper are used.
3. The preparation period is 1.5-2 weeks. It will take 2-3 months for the treat to become more fragrant and the brine richer.
4. The delicacy can be prepared in plastic buckets, glass jars, aluminum saucepans and wooden barrels. A popular method of salting in plastic bags.

The container with the finished product should be stored at a temperature of 0 to 2 °C. It is not recommended to open the vessels earlier than after a couple of months.

A simple recipe for salting in jars

Not everyone likes to mess around with canning for a long time, sorting through all kinds of recipes. There is a universal and simple way to harvest fruits. You will need:

• about two kilograms of red tomatoes;
• red hot pepper;
• a couple of sheets of blackcurrant;
• 100 g dill;
• other spices to taste (in our recipe it will be tarragon, celery and parsley).

We will make a brine from one and a half liters of water and 150 grams of salt.

1. Let's prepare some jars. They will need to be sterilized.
2. We dilute the existing salt in a small amount of liquid (hot). Then we supplement the solution with the rest of the water.
3. Wash the vegetables well and remove the stems. For this recipe, tomatoes at least pink ripeness are suitable.
4. Wash greens and place on a clean towel to absorb excess water.
5. We put the third part of the spices on the bottom of the containers. Then we place the tomatoes in a container alternately with seasonings. Care is important here so that ripe tomatoes do not wrinkle.
6. We fill the vessels with brine. It’s too early to roll them up, for starters, just close them with nylon lids and put them in a dark room with a temperature not higher than 20 ° C.
7. After 2 weeks, the slightly fermented brine is drained. Then pour fresh. Fruits should be pre-rinsed.
8. Banks are rolled up and placed in a cool room. You can store them in the refrigerator.

Quick salting

An express recipe for lightly salted vegetables will come in handy if a feast is planned soon. Such a treat will be ready in a day.

1. We wash 1 kg of vegetables and herbs under running water. Currant leaves, dill umbrellas and horseradish leaves work well for this recipe.
2. We clean 4 cloves of garlic. We cut each. We also divide the dill, but leave the currants and horseradish in their original form. We put all this in a pre-sterilized three-liter jar.
3. We put tomatoes on the herbs.
4. Preparing the marinade:

• pour a liter of water into any convenient pan;
• add 50 g of salt, 1 tsp. sugar and 3-4 peas of allspice;
• liquid must be boiled for 3 minutes. after boiling.

1. We are waiting for the brine to cool. As soon as its temperature reaches 60 ° C, fill the fruit with liquid.
2. Close the container with a lid and leave at room temperature for 24 hours.

Recipes for salted tomatoes for the winter

Experienced housewives follow their proven technology for preparing canned tomatoes.

Recipe with carrot tops

• we wash the fruits and carrot tops (for a three-liter container you will need 3-4 greens of carrots);
• sterilize the vessel, boil the lid;
• half of the tops are placed on the bottom;
• we put vegetables, put greens between them;
• boil 1.5 liters of water and pour;
• wait 10 minutes, drain the liquid into the pan, add a couple of tbsp. l. salt, 7 tablespoons of sugar and a spoonful of 9% vinegar, bring to a boil again;
• pour the brine into jars, roll up the lid using a special machine;
• turn the container upside down so that the lids do not break off, let it stand for several hours until the workpiece cools down;
• pickles can be removed in the cellar or refrigerator (it is recommended to open the snack no earlier than after 2 months).

Canning without vinegar

You will need:

• 3 kg of fruits;
• clove of garlic;
• 80 g of coarse salt;
• 2 tbsp. l. Sahara;
• four bulbs;
• peppercorns to taste.

Cooking:

• wash vegetables under running water;
• onion cut into half rings, placed on the sides;
• we send pepper there;
• put two liters of liquid on fire, add sugar and salt, boil for a couple of minutes;
• pour the brine, roll up.

After cooling, the workpiece is removed in a dark, cool place.

Cold salting

• We put 5 liters of water on fire, add 1/2 tsp. ground red pepper, a few currant leaves, 40 g of salt and 2 tbsp. l. Sahara;
• boil the brine for a couple of minutes, then let it cool, add 1 tbsp. l. 9% vinegar;
• put spices in sterile jars, then tomatoes;
• pour everything with cold brine, roll up the lid (store in the refrigerator).

Hot cooking

• we wash one and a half kilograms of ripe brown fruits;
• cut a large sweet pepper, remove the core, cut into strips;
• peel 2 cloves of garlic, my hot capsicum, cut;
• in the prepared vessels we put several sprigs of dill, currant leaves, celery and parsley (you can add a couple of bay leaves);
• then place the tomatoes alternately with garlic and spicy vegetables;
• pour boiling water over it, boil the lids in advance and cover the containers with them;
• drain the water back, add 2 tbsp. l. salt, bring to a boil, pour again;
• roll up the lids, turn to cool.

Salted cherry tomatoes

1. Prepare the brine: boil water with the addition of 100 g of salt, peppercorns and two cloves of garlic.
2. Place the celery and bay leaf in the bottom of the bowl.
3. We lay the red fruits, pour the marinade. Top with a couple sprigs of cilantro.
4. We close with clean lids (you can use polyethylene), store at room temperature. Cherries are ready in 7 days.

Tomatoes for the winter - "Lick your fingers"!

The name speaks for itself - it is very difficult to break away from such an appetizer. For cooking:

• cut dill and parsley;
• we sterilize the jars, put the greens first;
• cut hot pepper, put on the greens in a small piece;
• We heat the vegetable oil in a clean frying pan and add 1 tbsp. l. for each container;
• wash red plants, cut onions, put halves of red vegetables alternately with onion rings;
• bring water to a boil, add 1 tbsp. l. salt, three times more sugar and a little peppercorns, let cool and pour 50 ml of 9% vinegar;
• with a slightly cooled (but still hot) brine, pour the vegetables, twist the jars;
• turn the workpiece over until it cools completely.

Lick Your Fingers can be stored at 15 to 25°C.

Tomatoes for the winter without salt

• wash the fruits and make one hole with a toothpick (if you do not pierce them, the skin may burst during cooking);
• prepare the marinade: boil 4 liters of liquid with the addition of 200 g of sugar and 1 tbsp. l. vinegar;
• we sterilize the vessel, put 3 bay leaves on the bottom, a couple of onions, cut into half rings, straws from two carrots and a large sweet pepper;
• then - tomatoes, fill with brine;
• wait for the liquid to cool, roll up.

Salted tomatoes with plums

The recipe may seem unusual, but it is definitely worthy of attention. This dish has a special taste.

1. In a sterile glass container we place chopped parsley, a horseradish leaf, 2 cloves of garlic and a few peas of black pepper.
2. Add red vegetables along with chopped onions and plums.
3. Fill with boiling water, wait 20 minutes.
4. Transfer the liquid to a bowl.
5. There also - 50 g of salt and 3 tbsp. l. granulated sugar.
6. Boiling brine is sent to jars. Roll up, turn over and cover with a towel. As soon as the pickle has cooled, turn it over and put it in a cool place.

Recipe - "Under the snow"

• put the tomatoes in a sterile vessel and immediately pour boiling water;
• make a marinade: put 1.5 liters of liquid on fire, add one and a half tablespoons of sodium chloride and 100 g of sugar, bring to a boil;
• drain the brine from the vegetables, put grated garlic on top of them (you will need 7 cloves);
• pour the marinade, you can add 1 tsp. vinegar, but then the appetizer will be sour;
• roll up, turn over, cool and clean in the underground.

How to salt tomatoes with mustard for the winter

• We collect a liter of water in a saucepan, add 2 tbsp. l. (without a slide) salt, 50 g sugar, boil;
• carefully place clean ripe fruits in a sterile jar;
• 5 cloves of garlic and half a chili pod finely chopped;
• send 2 bay leaves, pepper and garlic to red vegetables, add a sprig of dill and 10 g of dry mustard;
• Pour the ingredients with brine (boiling), roll up, turn over, cover with a towel and wait until it cools.

Salted tomatoes without sugar

• at the bottom of the prepared glass container we put a dill umbrella, 3-4 cloves, a couple of peppercorns, a small piece of hot red pepper, 3 cherry leaves, a horseradish leaf and a parsley;
• put tomatoes on top, pour boiling water and wait 15 minutes;
• drain the liquid, add 30 g of salt and 20 g of vinegar to the jar, pour boiling water again;
• roll up, put the lids down and let cool.

One of the recipes for salting tomatoes for the winter can be seen in the video.

What can be salted tomatoes

Harvesting can be done not only in glass jars. There are several more suitable containers.

Bucket

They say that pickles prepared in this way have a unique taste. The longer they are preserved, the richer the flavor becomes. It is convenient that such tomatoes can be tasted for 2 weeks, because they are not rolled up with a lid. However, then they still have to be transferred from the bucket to smaller containers and sent to the refrigerator to increase the shelf life.

Barrel

A method that has been used for years. The main disadvantage is that ripe tomatoes of the lower layers do not withstand the oppression of their counterparts and crumple, losing their appetizing appearance and often spoiling the taste.

In addition, checking the readiness of such an appetizer is not very convenient, and it is often difficult to find a good wooden barrel or tub in the city.

Plastic bag

Such salting is ideal for those who want to get a treat quickly. Vegetables can be cut into rings or slices, add your favorite spices. But this preservation will definitely not survive the winter.

Pot

Salting in a saucepan is similar to the bucket method. It is used as an alternative to cooking in barrels and tubs. If the choice fell on a pan, an enameled container should be preferred.

Salting tomatoes in slices is almost as popular as canning whole fruits. The main advantage of this preparation is the juice released during the process. However, only large slices should be rolled up, otherwise you can end up with an incomprehensible dish.

Not everyone likes to mess around with sterilizing dishes. You can do without this process, but only for recipes with vinegar and garlic.

Before cooking salted tomatoes, it is better to pierce them with a toothpick. These tomatoes are ready in 3-4 days.

An ideal place to store conservation is a cellar. If it is not in the house, the jars are placed in a dark, cool place, for example, in a pantry.

In small apartments, it is also possible to keep pickled tomatoes for a long time by placing them on the balcony (provided that the temperature is not lower than 0 and not higher than 10 ° C). If all of the above options are not suitable, you should choose a place away from radiators and windows.

The variety of recipes for harvesting is so great that every housewife will find a method to their liking and make a delicious treat. Moreover, this does not require special cooking skills.

To pickle tomatoes in a cold way, enough vegetables and salt. Various spices and spices help to give the preparations additional flavoring and aromatic shades, the set and proportions of which each housewife regulates independently. You can also experiment with filling options using brine (on water) or tomato mass, or get by with the “dry” method and cook tomatoes in your own juice.

The technology of cold pickling of vegetables and fruits is extremely popular in traditional Russian cuisine. They are used for harvesting cucumbers, tomatoes, cabbage, apples and even watermelons. Cold methods are simple and convenient: they make it possible to provide large volumes of supplies for the winter, while eliminating the need to boil water, sterilize and roll up jars, and wrap them in blankets.

Such blanks acquire special nutritional value due to the absence of heat treatment of products and their natural fermentation in the process of lactic acid fermentation, which eliminates the need for additional preservatives, in particular without vinegar, and imparts a characteristic sour taste.

Cold pickling is considered by many to be the most correct way of harvesting, since with it vegetables and fruits retain their natural beneficial properties and are enriched with probiotic bacteria.

The only negative, especially for urban residents, is the need to store such blanks in appropriate (cold) conditions. Of course, there is a place for a couple of jars in the refrigerator, but if you are interested in how to pickle tomatoes in a bucket in a cold way, then first decide where you will put it later - in the basement or on the loggia.

Basic cold pickled tomato recipes

Since there are different technologies for cold pickling, we will consider each of them step by step in specific recipes.

According to this recipe, you can cold pickle tomatoes, both ripe and unripe. The main thing is that they have the same degree of maturity, which largely determines the final taste of the workpiece: brown and green ones turn out to be harder and more sour, while red and pink ones will be softer and sweeter.

Servings/Volume: 3 l

Ingredients:

• fresh tomatoes - 1.7-2 kg;
• water for brine - 1.5-2 l;
• food rock salt (coarse grinding) - 100-140 g;
• black pepper (peas) / bitter (capsicum) - 10-15 pcs / 0.5-1 pcs.;
• dill, umbrellas - 3-5 pieces;
• horseradish leaf - 2-3 pcs.

Optionally, you can add:

• sugar - 40-50 g;
• dry mustard (ground or in grains) - 30-40 g;
• celery leaf - 5-6 pcs.;
• bay leaf - 2-3 pieces;
• cherry and / or blackcurrant leaves - 3-5 pcs.

Cooking technology:

1. Wash the tomatoes, removing the stalks, select only whole and strong, with no signs of spoilage. Wipe them dry. For faster and more uniform salting, green and brown fruits can be pricked with a fork on the sides, too large - cut in half. Ripe tomatoes are advised to prick with a toothpick or knife at the point of attachment of the stalk so that the skin does not burst.
2. Wash the dill and all prepared leaves and let them dry.
3. Cover the bottom of the prepared container with a layer of leaves and herbs.
4. Lay the tomatoes, from time to time adding a little pepper, dill and leaves.
5. Sprinkle salt and sugar, dry mustard and other ground seasonings (optional) on top.
6. Cover the top layer of tomatoes with horseradish leaves.
7. Pour a bowl of tomatoes with cold clean water. To ensure that all vegetables are completely immersed in the liquid, it is necessary to install oppression, for example, a plastic water bottle or a small stone wrapped in a plastic bag.
8. Leave the workpiece for 3-5 days at room temperature to wait for the start of fermentation. When the brine becomes slightly cloudy and foam appears on the surface, remove the container with tomatoes in a cold place, loosely covering with a lid.

The condition of the workpiece should be checked regularly. If mold appears on top, then the sides of the container and oppression must be washed, and the upper horseradish leaves should be replaced with fresh ones. You can start tasting tomatoes in 10-14 days, but it is better to wait 1-1.5 months, because as they salt and ferment, their taste will become brighter.

When pouring cold water, the process of dissolving spices will take longer, and fermentation will begin a little later. If the house is not hot, then it is better to use a brine: add salt and sugar to hot water, boil for 3-5 minutes, then cool and pour into a container with tomatoes.

This technology is suitable for the immature- green and brown tomatoes, which, when salted under the pressure of oppression, will release juice, but will not lose their shape and retain the density of the texture.

Servings/Volume: 3 l

Ingredients:

• fresh tomatoes (brown or green) - 2-2.5 kg;
• food rock salt - 100-150 g;
• garlic - 2-3 heads.

For spiciness and spice, you can add:

• hot pepper (chili) - 0.5-2 pcs.;
• multi-colored pepper (peas) - 15-20 pcs.;
• fresh greens (dill, cilantro, parsley, celery) - 1 bunch;
• basil / thyme - 2-3 sprigs;
• vodka - 100-150 ml.

Cooking technology:

1. Wash unripe tomatoes thoroughly and pat dry with paper towels. Cut each into 2 or 4 pieces.
2. Fill the prepared container with chopped tomatoes, laying them tightly and sprinkling each layer with salt, garlic slices, pepper and herbs (to taste).
3. Press down the contents of the container with oppression, cover with a lid or gauze and leave at room temperature for 2-3 days.
4. By letting the juice in, the tomatoes will settle and new portions can be added to the container.
5. When the liquid begins to become cloudy, the tomatoes need to be removed in a cold place. To reduce the intensity of fermentation and extend the shelf life of the workpiece, it is advised to add vodka to the container.

Spicy spicy appetizer of green tomatoes in their own juice will be completely ready in 2-3 weeks. If you want to store it in jars in the refrigerator, then pour vegetable oil over the brine or spread a layer of gauze covered with dry mustard and close it tightly with a nylon lid.

You can find other recipes for pickling green tomatoes in this article.

Tomatoes appeared in Russia relatively recently (compared to other vegetables familiar to us) and for a long time were unpopular among the people, therefore, in old cookbooks, recipes from them are rather strange and sometimes funny. Here is how it was suggested to young housewives to salt tomatoes:

Servings/Volume: 1 l

Ingredients:

• fresh tomatoes - 0.5-0.7 kg;
• water - 0.5-0.7 l;
• food rock salt - 200-250 g.

Cooking:

Wash the tomatoes and wipe dry, put in a pot, pour the cooled brine. The brine should be so concentrated that the fresh egg stays on the surface, that is, for 3-4 cups of water, you need 1 cup of salt. Cover the contents with a plank so that the tomatoes are constantly immersed in the liquid. It was necessary to keep the workpiece in a cold place, often removing the mold. Before use, such tomatoes were advised to soak in water and "wash well." Used them to add to soups.

Video

We offer you to watch a few more video recipes on how to pickle tomatoes in a cold way:

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

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Do you know that:

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