How to salt tomatoes. Salted tomatoes - recipes. Optimal container size

Salted or pickled tomatoes are a tasty and healthy winter snack. There are several ways to pickle tomatoes for the winter, each of which has its own characteristics. Tomatoes are canned and pickled fresh, in their own juice, with vinegar, herbs and garlic using cold or hot pouring. They are perfectly combined with various vegetables, spices and spices, while the cooking process itself does not take much time.

Rolling tomatoes for the winter - cooking secrets

Before you use one of the delicious pickling tomato recipes, you need to know some features, namely:

For a good salting choose tomatoes of medium and small sizes (cherry), it is better to preserve large fruits in slices or roll juice from them for the winter.
Do not mix different varieties of tomatoes in one container or vegetables that are very different in size.
To prevent cracking of tomatoes after salting, during the cooking process they are pierced with a toothpick or a needle in several places.
Most often, these vegetables are salted in a plastic and wooden barrel, bucket, saucepan or glass jars, which are thoroughly washed before laying and, if necessary, sterilized under steam or boiling water with soda for 20-30 minutes.
For the preparation of salads and snacks from tomatoes, any variety is suitable: yellow, red, pink and unripe green fruits. In particular, canning of different types depends on the chosen recipe and the additives used.
Tomatoes are combined with any vegetables and herbs, but the most traditional seasonings are garlic, pepper and various herbs. For marinade and as preservatives at home, vinegar, aspirin, or citric acid dissolved in water are usually used.
It is better to store ready-made seamings in a dark, dry and fairly cool room in which the temperature does not rise above 20 degrees.

To get a tasty snack, take not too overripe or large vegetables, with a dense structure.

For canning, fruits with damage, rot, spoiled or soft are not used, and when pickling fresh green tomatoes, a special recipe is used.

The cooking technology may differ, but at home it is best to salt the tomatoes in a cold or hot way according to one of the proven and simple recipes.

Tomatoes "Classic" in a jar - the traditional way of salting

For one standard three-liter jar, you will need the following ingredients:

red tomatoes of medium size;
several umbrellas of fresh dill (2-3 pieces);
bay leaf, peppercorns and 2-3 garlic;
2-3 leaves of currant or horseradish.

Glass jars are thoroughly washed, wiped and, if necessary, sterilized. At the bottom of each jar, garlic, bay leaf, dill and other greens are interspersed.

Well-washed and sorted tomatoes are placed in a container, stacking tightly to each other. All ingredients are carefully poured with boiling water and left to cool. At this time, they are preparing the marinade. Based on one jar, 1 tablespoon of salt, 2 sugar and 50 g of table vinegar are diluted in 1.5 liters of water.

As soon as the water of the first pour cools down to room temperature, it is drained and vegetables and herbs are immediately poured with prepared hot marinade. The lids are rolled up, the workpieces are turned over and wrapped in a thick, warm cloth or blanket.

In order to preserve more useful and flavoring properties, many people prefer to roll tomatoes in jars in a cold way without boiling water and sterilization. To do this, they are salted with the same ingredients, only instead of boiling water and double pouring, the brine is prepared from cold water (it is better to use well or artesian water). Before sealing the lids, a little citric acid or a crushed aspirin tablet is added to prevent mold during storage.

Salted Cherry Tomatoes with Garlic and Sweet Peppers

A very tasty appetizer with small cherry tomatoes, for the preparation of which the following ingredients and spices are taken per one liter jar:

fresh tomatoes - 600-700 gr;
1 fruit of bell pepper;
dill, lavrushka, parsley;
garlic and allspice (5-7 peas).

In a pre-prepared and well-washed jar, dill, allspice peas and greens with garlic are placed on the bottom. Next, tomatoes and sweet peppers in dense layers. To make the appetizer spicy and spicy, you can add capsicum to the main ingredients, but not more than a quarter of a small pod.

Boil water on the stove, add bay leaf, salt and sugar. Containers are poured with hot boiling water and left for the first salting for 25-30 minutes. After this time, the liquid from the jar is poured back into the pan, brought to a boil again after vinegar is poured, the jars are poured with a new marinade and the lids are tightly rolled up. Banks are turned over, wrapped in warm cloth and sent to a cool cellar.

Such tomatoes have a pleasant sweet and sour taste, and you can eat them already 10-14 days after seaming, while serving as an independent snack or as an excellent addition to various hot dishes.

Green tomatoes with spices - a simple salting recipe

Properly prepared green tomatoes have an interesting taste, so many people prefer to salt unripe fruits and do it most often according to a cold salting recipe, which will require:

fresh green tomatoes - 1 kg;
sugar, salt and allspice;
well or artesian water;
dill, currant and horseradish leaves;
garlic and mustard seeds.

Vegetables are thoroughly washed, garlic is peeled and divided into slices. The pan or jars are washed and, if necessary, sterilized. Dill umbrellas, currants and horseradish leaves are placed at the bottom of the container. Next, lay out the tomatoes - the larger ones on the bottom, and the smaller ones on the top layer.

Sprinkle the remaining herbs and mustard seeds on top. Salt is added to cold clean water, mixed and the decomposed vegetables and spices are poured with the resulting solution.

Then pour in some vinegar. If tomatoes are harvested in enameled pots or barrels, then you can put a plate with a load on top so that they stand "under oppression" for 1-2 days.

Tomatoes without skins in their own juice - a delicate salad

To prepare tomatoes in tomato paste, use:

large, slightly overripe tomatoes (for pasta);
fresh red fruits with a dense structure;
sugar, salt, peppercorns;
garlic, herbs and apple cider vinegar.

Tomatoes are thoroughly washed, the stalk is cut out and peeled. To make the skin easy to remove, first the tomato is dipped in boiling water, and then cooled sharply. Blanched and peeled fruits are laid out in jars with garlic and herbs, poured with boiling water again, allowed to stand for 15-20 minutes and the brine is drained.

At this time prepare the tomato paste. To do this, overripe tomatoes are passed in a blender or in a meat grinder until a homogeneous puree is formed. All this is poured into a saucepan and boiled over low heat for about 15 minutes with salt and sugar to taste and sunflower oil.

At the end of cooking, a little table vinegar is added and the contents of the jars are filled with hot juice, after which the lids are immediately rolled up, turned over and cooled.

For piquancy, red and black ground pepper is additionally added to the tomato juice during the cooking process (to taste).

Canned tomato halves in spicy celery sauce

An unusual dish in taste is obtained by using a hot sauce, such as Tabasco or homemade with black and red pepper and sprigs of fresh celery.

To prepare this savory snack, we need:

tomatoes - medium-sized, with a dense structure;
green celery stalks;
black and red pepper, ground;
dill, parsley, cilantro.

Part of the tomatoes are blanched and carefully peeled. Then cut into equal slices and put in a jar of pepper and spices. All this is poured with boiling water and allowed to cool, after which the water is drained.

At the same time, a spicy, juicy filling is prepared. To do this, the remaining number of tomatoes is cut into slices and sent to the pan. Chopped garlic, herbs, hot sauce, ground pepper, salt and a little sugar are also poured there.

10 minutes after stewing, the contents of the pan are poured into a bowl and everything is brought to a puree state in a blender or with a special stirrer, after which it is passed through a sieve and again brought to a boil on the stove and vinegar is added.

Pour the slices in containers with a hot solution and tightly seal the lids.

Lightly salted green tomatoes with apples are the perfect snack for the winter

Salting tomatoes in this way is better in a barrel or bucket. Subject to the original recipe and aging, you get a tasty, juicy and refreshing snack.

To cook tomatoes with apples in a barrel, you need to stock up on the following ingredients:

green tomatoes;
ripe, juicy apples (we use the Simirenko variety);
leaves of horseradish or black currant;
garlic, dill and other herbs;
salt, sugar and other spices to taste.

Apples are washed and cut into large slices. Tomatoes are pierced with a toothpick at the stalk. Horseradish and greens are washed and chopped. Next, the tomatoes, along with apples, are placed in layers in a saucepan, each layer is covered with cherry leaves, currants and garlic cloves, sprinkled with salt and a little sugar.

As soon as the container is full, it is covered with a dense layer of dill on top, while cabbage leaves are used, then the vegetables are rammed and put under oppression for 2-3 days.

As soon as the contents in the barrel give juice, the container is transferred to a cold and dry place. After a few days of such storage, a lightly salted and refreshing snack is ready.

Pickled tomatoes "barrel" in glass jars

This recipe allows you to salt vegetables in jars, but they taste just as good as when aged in wooden or plastic barrels.

To prepare pickled tomatoes, you need to collect products such as:

1 kilogram of medium tomatoes;
garlic, dill leaves or seeds;
fresh celery leaves;
table salt and sugar.

Wash the tomatoes and carefully cut the stalk with a sharp knife, and insert small garlic in its place. Next, garlic, dill, celery and tomatoes are placed in a well-washed jar, alternating with each other so that the cut point looks up.

Boil water with salt and sugar in a saucepan, add a little sunflower oil and vinegar at the very end of cooking. Glass containers are poured with hot marinade and left for several days for sourdough, loosely covering with lids. As soon as bubbles appear on the surface, the brine is tasted.

If necessary, add a little more salt or vinegar and send it to the refrigerator for 5-7 days, during which time the appetizer will be completely ready for serving.

Tomatoes with onions and spices - a simple recipe for seaming

Onions will give the tomatoes a bitter, but pleasant aftertaste, and the addition of hot peppers will make the appetizer ideal for hearty meat dishes.

To prepare it, the following ingredients are taken for one liter jar:

500 gr fresh red tomatoes;
garlic and fresh onions;
parsley, dill and other herbs to taste;
black peppercorns, lavrushka;
a set of spices for the marinade.

Grind the greens and lay on the bottom of the used container along with the peeled garlic cloves. Vegetables are washed and pierced with a toothpick. Onions are peeled and cut into rings, and then mixed with tomatoes in a jar.

Brine is prepared on the stove according to the classic recipe: salt, a little sugar, if necessary, parsley and allspice are added to boiled water.

Boil the marinade for 15 minutes, and at the end add a spoonful of refined oil and fresh vinegar. The contents of the pan are poured with prepared vegetables and spices and rolled up with lids.

Tomatoes according to this recipe can be cut into slices, but then choose fruits with a solid pulp structure for pickling. You can add "spring" cucumbers to the proposed products and make assorted in three-liter jars. Cucumbers are pre-cleaned from the tips and soaked in water, and then sorted into containers along with other ingredients.

Hello everybody!

What a busy time right now! Harvesting is already in full swing, and most housewives are beginning to prepare for winter. Having marinated cucumbers, having prepared zucchini caviar, it's time to start pickling tomatoes.

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

Well, if you have had a fruitful year, then I advise you to make more tomatoes in Korean and tomatoes in your own juice. All recipes are very simple, well, the result is just awesome.

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

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

We will need:

for a 3 liter jar:

Stages:

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

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

Salt take only large and not iodized.

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

Tomato slices

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

To prepare five liter jars you need:

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

Process step by step:

Wash the tomatoes selected for conservation. Then carefully cut into slices. Small ones can be cut into 4, and large ones into 6 parts.
Peel the onions and cut them into half rings. Place the bow on the bottom.
Peel the garlic and place it whole in jars.
Add parsley and pepper.
Wash and cut dill. Send to the rest of the components.
Pour a tablespoon of oil into each container.
Fill to the top (not too tightly) with chopped tomatoes.
For the brine, boil water in a saucepan. Pour sugar and salt, wait for dissolution. Add vinegar last.
Carefully pour the resulting marinade into the jars so that 1 cm remains to the top. About 200 ml of brine is taken per liter container.
Cover with lids on top. Carefully place the filled container in a basin of water and sterilize for a quarter of an hour.
Roll up, turn upside down. Cover with a blanket and let cool completely.

Cold salted crunchy tomatoes in liter jars

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

It turns out a dish without any impurities, there are no spices or natural flavor enhancers in the form of herbs.

We will need:

Stages:

1. Take a clean jar and put tomatoes cut in half into it with caps up. Thus, they fit snugly against each other and there are a lot of them). And add 1 tablespoon of salt and 2 tablespoons of sugar to each liter jar. Fill with cool boiled water and cover with metal lids.

2. Put the containers in the pan, put a towel on the bottom. Fill shoulders with cold water and sterilize after boiling for 20 minutes.

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

Delicious tomatoes - recipe with honey

Such a taste cannot be explained in words, because you have to try.

Would need:

Tomatoes
Tarragon, lemon balm leaves

For filling:

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

Cooking

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

Recipe for pickling tomatoes with citric acid

Due to the fact that vinegar is not used in this recipe, but citric acid is taken, the tomatoes are not sour. They are moderately salty and slightly sweet, generally very delicate in taste. This recipe is good because you can drink the brine, it comes out delicious.

We will need:

Stages:

1. First of all, sterilize jars and lids. Hope you know how to do it right.

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

After the tomatoes are in the jars, put the cloves in two buds, 2 peas of allspice and 2 peas of black pepper. Now fill the blanks with boiling water so that the containers and vegetables warm up.

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

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

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

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

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

Preform without sterilization

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

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

How to preserve:

Tomatoes selected for conservation, wash and dry.
Rinse greens. Chop coarsely with a knife.
Peel the garlic.
Take a pre-prepared jar. At the bottom put 1/3 of the greens, bay leaves and peppercorns.
Lay 1/2 of the tomatoes and add 1/3 of the greens. Fill the jar to the top and lay out the rest.
Heat about 1.5 liters of water. Its exact amount depends on the packing density of the tomatoes and will be determined after the first filling.
When the water boils, pour into a container with tomatoes. Top with boiled lid.
Keep for 20 minutes.
Carefully pour liquid into a saucepan. For convenience, a nylon cap with holes can be put on the neck.
Add salt and sugar to the pot. Heat everything to a boil and boil for about 3-4 minutes.
Pour the brine into a jar, add acetic acid and roll up.
Carefully place the container upside down and wrap it with a blanket. Hold until cool.

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

Salted tomatoes with garlic and aspirin for storage in the apartment

This is one of the most delicious recipes, tomatoes taste like barrel ones. By opening a glass container with a workpiece, you will empty everything to the last tomato from the first minute. And most importantly, such preservation can be safely stored at home.

For this cooking option, you will need thick-skinned tomatoes and very dense ones.

We will need:

Stages:

1. Select tomatoes so that they do not have cracks or flaws. With a toothpick, pierce the stalk in place so that after the juice soaks the entire fruit.

At the bottom of a three-liter jar, put horseradish leaves, dill umbrellas, garlic, bay leaf, and garlic cloves + black peppercorns. Arrange the tomatoes loosely in the container. Next, fill them with boiling water. Cover with lids and let stand 15 minutes.

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

Crush aspirin in a mortar and throw into a jar.

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

Green salted tomatoes

For the winter, you can prepare pickling not only from red, but also from green tomatoes, based on this recipe. The peculiarity of the recipe is in the preliminary blanching of the fruits, due to which the vegetables are softer and juicier.

Ingredients:

Tomatoes - 10 kg
Dill bunches - 2 pcs.
Currant leaves - 80 pcs.
Sugar - 200 g
Salt - 250 g
Water - 5 liters.

The process of harvesting tomatoes for the winter:

Sort through the tomatoes, discarding spoiled and rotten specimens. Rinse the vegetables in cold water, remove the "tails".
Rinse the greens and chop coarsely.
Put some greens and currant leaves in sterile jars.
Boil water, dissolve salt in liquid. Dip the tomatoes in the boiling salt solution for 2 minutes and immediately shift from the prepared jars. Add the remaining greens and spicy leaves to the jars.
In the boiling water left after blanching the tomatoes, add sugar and dissolve completely.
Pour boiling brine over tomatoes and cover with lids.
After 2-3 days, transfer the jars to a colder place, tightly closing the lids.

Salting tomatoes in a saucepan (bucket) in a cold way - they are obtained as barrel

All grandmothers know this option. Is not it? It was they who in ancient times made such blanks in large quantities. Yes, there were times! Salted tomatoes in barrels or buckets. What now? If you have a large crop, then you can also try). Plastic food containers with lids are great for this cooking method.

We will need:

Stages:

1. Wash all greens and vegetables, then pierce each tomato in the place of the stalk. Place them in a single layer in a saucepan or bowl, bucket. Scatter all the spices and garlic in a layer and so on, alternating until you use up all the products.

2. After pour the brine, which make them cold running water and salt, the calculation of the ingredients is prescribed above (per 1 liter of water = 3 tablespoons of salt). Place a pressure on top so that everything is well tamped down, put a plate. Then take it off.

3. Now cover the surface with three-fold gauze. And so that there is no mold, sprinkle it with mustard powder, and if mold forms after a while, then change the gauze and sprinkle it with powder again. Close the lid tightly, and put it in the cellar and eat in the winter. Come out vigorously-salted tomatoes.

Remember to check your tomatoes for mold if it develops.

We sterilize jars for salting by steam, but if you wash them with soda, you can not sterilize them.
The brine is prepared at the rate of 2 tbsp. l. for 1 liter of water. If you salt green fruits, you need to make a more concentrated brine.
If the tomatoes are not blanched with the hot salting method, then they need to be poured with boiling water and left for 10 minutes, then drain the brine from the jar and, having boiled it, pour it again and then roll it up.
Tomatoes can be salted like cabbage and cucumbers, that is, cold salting in barrels or buckets, even in an apartment, if you have a covered loggia. They will last until the New Year if you don't eat them by then.
If you monitor your health and try to eat right, then we advise you to do salting without vinegar. Instead, you can use citric acid, mustard, or any acidic berries, such as cranberries or mountain ash. These ingredients will not allow the tomatoes to ferment and will bring their own flavor.
For the barrel salting method, you can use not only oak barrels, but also large enamel pots, buckets and ceramic barrels. When asked if it is possible to salt tomatoes in a plastic bucket, I will answer: I do not advise at all!
If you pickle green vegetables, then take red hot peppers and vice versa - this way pickles will look better.
How much salt you need to put on a jar, only practice will show you, although a gram is indicated in each recipe. Here you need to consider the quality of the salt and the size of the tomatoes. But always observe the condition: salt is taken large, not iodized.
If you like sour tomatoes, then pour 5 tablespoons of vinegar into 3 liters.
Some housewives, in order for the pickles to stand longer, put an aspirin tablet in the jar. It's better not to do that though. It seems to me that if you follow all the rules and regulations, then salt and boiling water will do just fine without pills.
To prevent the pickles from molding, put a sheet of horseradish on top of the jar.
If large tomatoes are not included in the jar, then you need to cut them into pieces and pickle them in the same way, only a little less salt is required.
Always at harvest, small green tomatoes remain, which have not yet had time to ripen. I also collect them and make cool salting out of them. I cut them into rings and put them in jars in layers with onions, cucumbers and herbs. Everything else is a step by step recipe.

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

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

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

We will need:

Stages:

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

2. Stuff the tomatoes with it, cutting them crosswise. Then put them in an enameled bucket. Put horseradish leaves, dill umbrellas, lavrushka, black peppercorns and currant leaves with cherries at the bottom.

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

4. Pour in boiling water to cover all the fruits. Do not forget to see in advance how much water is gone. For 1 liter of water, add 2 tablespoons of salt. From above, set oppression in the form of a plate and a stone and wait for three days.

Salted tomatoes with sweet peppers

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

Ingredients:

Sweet pepper - 0.3 kg
Tomatoes - 10 kg
Dill bunches - 1 pc.
Garlic cloves - 6 pcs.
Hot pepper pods - 2 pcs.

Salt - 0.5 kg.
Water - 8 liters.

The algorithm for preparing salted vegetables is as follows:

Prepare a brine by dissolving salt in boiled water. Set aside the brine and filter through cheesecloth (thin cloth).
Wash with soda, sterilize the jars, boil the lids for 5-7 minutes.
Prepare ripe red tomatoes with no spots or signs of rot on the skin. Wash the vegetables with running water, dry, cut off the stalks.
Rinse the sweet pepper, cut in half, clean out the seeds. Rinse the vegetable again and cut into wide slices.
Dip the dill in water and pat dry. Peel the garlic, wash.
Put tomatoes, herbs, garlic, sweet and bitter peppers in layers in jars.
Pour the contents of the jars with brine. Close the containers with capron lids.
Leave blanks for 10-12 days for fermentation.

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

After the end of fermentation, fill the jars with fresh brine and cork with lids. Transfer the workpiece to a cellar or other cold place.

Recipe for pickling tomatoes in a plastic barrel with mustard

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

We will need:

Stages:

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

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

2. Take any five-liter bottle and cut off the neck. Put the washed tomatoes in it and pour the prepared brine. Set the oppression so that it slightly crushes the vegetables and put them in a cool place. After 5 days, the tomatoes will turn out lightly salted, but with a little bitterness, so wait 7 days.

3. And they will get a real taste in 1 week. They sour well, come out puffed up and very tasty! Minimum cost, maximum enjoyment! And you want the same homemade barrel tomatoes, so go for it!

Barrel salted tomatoes at home with cold pickle

Saving a large crop of tomatoes, hurry up to make preparations in barrels or buckets.

You will need:

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

For brine:

Water - 5 liters
Salt - 250 g

Cooking

For the brine, boil water and dissolve the salt in it.
Wash the tomatoes and prick each top and bottom with a fork.
Wash and chop currant leaves and dill.
Peel the garlic into cloves. Then, together with hot pepper, cut into slices.
At the bottom of a barrel or bucket, put some garlic, dill, blackcurrant leaves and hot peppers.
Then lay out the tomatoes and fill the container with them to the middle.
Then again put the garlic, dill, currant leaves and hot peppers.
And continue to fill with tomatoes to the top of the container.
Pour everything with cold brine, cover with gauze and put under oppression for 2 weeks.

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

Cold-cured salted tomatoes in jars

And again, another recipe that I propose to watch online, turn on the view button and look from the YouTube channel. Everything is clear and simple, as two times two.

That's it, friends. I hope that salting tomatoes brought only pleasure to everyone. After all, it is in the cold way that vegetables are stored very simply and quickly. You yourself have convinced yourself of this.

Best regards, Ekaterina

With onion

For three liter jars of tomatoes with onions you need:

tomatoes - 1.5 kg or how much will go in;
onions - 0.4 kg;
salt - 20 g;
sugar - 40 g;
oils - 20 ml;
vinegar 9% - 20 ml;
bay leaf - 2 pcs.;
peppercorns - 6 pcs.

What to do:

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

Pickled cherry tomatoes - lick your fingers

Do you want to cook delicious preservation so that you can put it on the festive table and serve it for dinner? This recipe is exactly what you need. Small tomatoes are very convenient to eat, they are sweet in taste, and certain spices will make them a little more crispy, more dense.

Ingredients (per half liter jar):

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

For marinade:

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

Cooking method:

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

For such blanks, you can take small jars, half-liter-liter. Tomatoes are small and will fit well.

2. At the bottom of each jar, put all prepared fragrant spices: dill, tarragon, bay leaf, garlic, peppercorns, horseradish root. The number of spices can be taken according to taste and availability, there are no mandatory proportions. If you want to be spicier - put more horseradish and garlic, if more fragrant - focus on herbs.

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

4. Make a brine. Pour water into a saucepan, add salt and sugar to it. Put on fire and bring to a boil. Boil for two minutes, then add vinegar. Vinegar does not need to be boiled so that it does not evaporate.

5. Fill the tomatoes with the prepared brine and cover with sterile lids.

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

6. The only thing left is to sterilize the preservation. Take a large and wide pan. Be sure to cover the bottom with a cotton cloth. Place your jars (be careful, they are hot!) on this cloth. Pour hot water into the pan, the level of which should reach the shoulders of the jars. The water pours hot because the tomatoes are already filled with hot brine. If you pour cold water - the glass will burst from the temperature difference.

7. After boiling water, sterilize liter jars for 10 minutes, three-liter jars for 15 minutes with a quiet boil. Remove disinfected canned food from boiling water and roll them up. It is convenient to get the glass with special tweezers, less likely to get burned.

8. Place the blanks on the lids and let them cool completely. Make sure that the jars are closed tightly, the brine does not leak. That's all. It's easy enough to make delicious pickled cherry tomatoes for the winter.

Recipe for salted green tomatoes with herbs

If you are in doubt about whether to salt green tomatoes for the winter, then be sure to try the method described below. Such pickled tomatoes are incredibly tasty and fragrant. For cooking, you need to prepare the following ingredients:

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

To prepare the brine, you need to take:

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

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

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

The brine that has cooled to room temperature is poured into a filled jar and the salted green tomatoes are closed with a plastic lid. According to this recipe, you can cook stuffed salted tomatoes. To do this, chop the greens and garlic with pepper and fill the cut tomatoes with the mixture. Next, the vegetables are transferred to a jar and poured with mustard brine.

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

Many recipes use green tomatoes. With them, the blanks are more crispy. Many people prefer to use red, pink, green and yellow tomatoes at the same time. The snack is bright and attractive.

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

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

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

Video on how to cook pickled tomatoes like barrel?

Delicious tomatoes are obtained - in a barrel-style, and most importantly, they are easy and quick to cook. And then enjoy the amazing taste! Although I think the pleasure will not be long, as they are eaten very quickly. I've been making this video recipe for three years now and it always tastes great.

And I say goodbye to you. See you soon!

Publication author

offline 33 minutes

Optimal container size

The optimal size of dishes intended for pickling a tomato is determined by the “author” of the pickle himself (herself), taking into account everything: how much raw material is available for cooking, for what period of storage the recipe is designed, at what temperature the finished product will be stored, for how many eaters tomatoes will be cooked.

Pickles are prepared in barrels, designed for frequent use or large companies.

They are salted in a cold way, saving quite large batches of fruits from frost: 10, 20, 30 kilograms each.

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

Barrels can be taken modern, plastic - they are more convenient to maintain and meet all sanitary standards, one thing is bad - they do not belong to environmentally friendly containers.

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

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

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

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

Selection and preparation of tomatoes for pickling

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

the size- fruits are chosen not very large, preferably of the same size, weighing up to 100 g;
appearance of tomatoes- each fruit must have the correct shape, clean skin without spots and damage;
resistance to microorganism attack- for example, varieties are considered sustainable in this regard: "Alaska", "Yarik", "Arctic Rose". The finished dish from such tomatoes can be stored well and for a long time;
fruit characteristics- it is preferable that tomatoes for pickling have a thin skin, fleshy flesh with a minimum moisture content and a small seed box;
flavor qualities of the variety- choose sweet varieties (for example, "Pink Honey", "Tsar Bell", "Honey Drop", so the dish will turn out much tastier.

Preparation of tomatoes consists in sorting the fruits by size and appearance. Damaged or spoiled fruits are discarded. Sorted fruits are thoroughly washed under running water several times. Then the stalk is removed from each fruit, doing it very carefully so as not to damage the surface. The place of attachment of the stalk to the tomato is pierced with a toothpick or a thin knife, which contributes to better salting and even distribution of salt in the fruit.

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

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

Proven Recipes

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

Cold pickled green tomatoes

For harvesting in a cold way, it is advisable to take dense tomatoes about the same size and degree of maturity who have just begun to turn brown or pink, rock salt coarse grinding (not iodized) and purified water. Other spices and spices - to taste.

Servings/Volume: 3 l

Ingredients:

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

Cooking technology:

Wash the tomatoes, remove the stalks. Too large fruits can be cut in half.
Cover the bottom of the prepared container with half the leaves and dill umbrellas, then tightly place the tomatoes in it, adding pepper, cover with the remaining leaves and herbs on top.
In parallel, prepare the brine: heat water in a saucepan, add salt and sugar to it, stir until the spices dissolve, and cool. The brine is used at a concentration of 5-7%, that is, 2-3 tablespoons are added to 1 liter of water. l. salt.
Pour a container with tomatoes with cold brine, if necessary, set a slight oppression, loosely close the lid.
Remove the workpiece in a dark, cold place.
For salting tomatoes, 2-3 weeks is enough. The shelf life of the blank in the refrigerator is 2-3 months.

“Barrel” tomatoes remain dense and crispy, so they can be used not only as an independent snack, but also added instead of the usual pickles to various salads, for example, in salads or vinaigrette. Try it, the taste is very interesting!

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

Dry-pickled green tomatoes stuffed with spices

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

Servings/Volume: 3 l

Ingredients:

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

Optionally, you can add:

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

Cooking technology:

Cut the washed green tomatoes from above (not completely) across into 2 or 4 parts.
Place the tomatoes tightly in jars, adding salt to each cut surface and brushing with squeezed or chopped garlic. If desired, garlic can be mixed with finely chopped herbs and pepper.
Leave filled jars for 2-3 days at room temperature. It is advisable to press down the contents with a slight oppression, and place the jars in deep bowls or plates into which excess liquid will drain.
When the tomatoes start to juice and settle, you can spread the contents of one of the jars among the others or add more servings of fresh tomatoes with salted garlic dressing to each.
Cover the contents of jars filled to the base of the neck with a layer of gauze folded several times and fill it with dry mustard (“mustard cork” will protect the workpiece from mold). Close with a capron lid and refrigerate.

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

The same recipe is suitable for pickle quickly green tomatoes. To speed up salting, the fruits should be cut into smaller slices (4-8 pieces), put in a large bowl, add the necessary spices and spices (chopped and grated with salt), mix everything well with your hands and put it tightly in a jar. The workpiece, aged for a day at room temperature, is already ready for use. Then it must be put in the refrigerator.

Hot salted green tomatoes

If you do not have a suitable cold place to store homemade preparations, then it is more convenient to pickle green tomatoes for the winter in a hot way. In hermetically sealed jars, preservation will safely stand under normal conditions.

Servings/Volume: 5 l

Ingredients:

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

Cooking technology:

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

Under the influence of boiling water, the tomatoes will become not so green (rather brown or reddish) and softer. For more reliable storage, before pouring with brine, you can also add vinegar at the rate of: store-bought (9%) - 1 tbsp. l., natural (apple, grape, etc.) - 1.5 tbsp. l. for a 1 liter jar.

How and how much to store salted green tomatoes

Storage of pickles should be carried out at a temperature of +1 to +4 ° C, a refrigerator or cellar is ideal for this. The shelf life of such tomatoes is 2-3 months, but they are usually eaten much faster. Due to the long shelf life of salted tomatoes, they are often harvested for the winter, as the taste is not inferior to canned ones, and it is much easier to cook them.

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

with cucumbers

To preserve a tomato along with cucumbers, you need to take (per 3 l):

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

Step by step process:

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

Selection of fruits and containers

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

If you are still worried about your health, then you can easily remove the poisonous substance from the fruit. To do this, unripe tomatoes must be dipped in salt water for a while. After a few hours, the tomatoes can be taken out of the liquid and you can start cooking the workpiece without fear for your health.

When choosing a container for pickling vegetables, it is necessary to take into account some factors:

how many tomatoes are you going to pickle;
how long will tomatoes be stored;
workpiece storage temperature;
the number of people who will consume this workpiece.

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

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

Salted green tomatoes in barrels

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

Harvesting was most often carried out in a cold way, so the benefits of such tomatoes are very high - they retain all the vitamins and trace elements, which are partially destroyed during hot canning.

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

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

Cooking:

Peel unripe and brown tomatoes from the stalks and wash each thoroughly.

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

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

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

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

Green tomatoes stuffed with garlic and carrots

A blank is made in sterilized 3-liter jars, put on the bottom:

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

Wash the tomatoes and make a cross cut on top. Inside, stuff half a clove of garlic, a small stick of carrot, a leaf or a piece of parsley root. With such stuffed tomatoes we fill the jar tightly and pour boiling water, and so - twice. For the third time, pour boiling marinade in this composition:

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

Armenian green tomatoes

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

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

Compound:

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

Cooking:

Prepare liter jars - wash and pour over boiling water.

Pass the peeled garlic, seedless peppers and herbs through a meat grinder. Mix well.

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

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

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

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

Simple assorted tomato and vegetables

For 5 liter jars of a beautiful assortment you need:

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

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

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

Cold pickling of green tomatoes: disclosure of a bouquet of taste

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

For traditional salting, you need to take:

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

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

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

The good thing about this recipe is that the composition of the spices can be varied: by adding cloves, marjoram, basil, cinnamon, or even just “lavrushka” to the brine, you can change the taste bouquet of pickles beyond recognition.

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

The beautiful pickling method is also covered in the video:

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.
Greens.

Action algorithm:

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.
Then cut all the vegetables into circles. Wash and chop greens.
Put the fragrant vegetable mixture in an enameled container of sufficient size. Immediately send salt, sugar, available spices into it. Pour in vegetable oil.
Bring the salad to a boil over low heat. Then boil on low heat with constant stirring for half an hour.
During this time, prepare jars (8 pieces of half a liter each) and sterilize lids.
While hot, spread the salad in jars. Top with acetic acid (70%).
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.

Video

We offer you to see a few more options for salting green tomatoes according to the recipes of an experienced Georgian hostess in the following videos:

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!

Found an error? Select the text with the mouse and click:

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to grow fresh vegetables in buckets, large bags, foam boxes filled with a special earthen mixture. Such agrotechnical methods allow you to get a crop even at home.

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

Natural toxins are found in many plants; no exception, and those that are grown in gardens and vegetable gardens. So, in the bones of apples, apricots, peaches there is hydrocyanic (hydrocyanic) acid, and in the tops and peel of unripe nightshade (potatoes, eggplants, tomatoes) - solanine. But do not be afraid: their number is too small.

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

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

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

From varietal tomatoes, you can get "your" seeds for sowing next year (if you really liked the variety). And it is useless to do this with hybrid ones: the seeds will turn out, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous "ancestors".

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

It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. The flowers are supposed to be torn by hand, breaking off the rough pedicels. Dry the collected flowers and herbs, scattering in a thin layer, in a cool room at natural temperature without access to direct sunlight.

Harvesting green tomatoes for the winter is a very pleasant and easy task. They are quite elastic, thanks to which they retain their shape well. In addition, tomatoes easily absorb the aroma and taste of spices and herbs. Thus, you can endlessly experiment with the taste of the workpiece. Yes, and the green tomatoes themselves have a rather spicy unusual flavor. For this they are loved by many gourmets. I am very pleased with the fact that green fruits are perfectly stored in any container, whether it is an ordinary jar, barrel or bucket. Below we will look at how to pickle green tomatoes for the winter in a cold way.

Large and small green tomatoes

It is worth starting, perhaps, with the characteristics of the "culprits" of the pickling process - the tomato lords.

Only medium-sized unripe tomatoes are suitable for cooking.

Or a little bigger.

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

Having tasted an immature "youngster", there is a risk of being in the hospital with serious poisoning.

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

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

Such fruits, if they contain solanine, then its amount is minimal and not dangerous for the human body.

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

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

A simple recipe for salted tomatoes you will lick your fingers

This method of salting was passed on to me by my great-grandfather. In those days, they were salted in wooden barrels. It is in them that the fermentation processes occur much faster. And the taste of snacks is vigorous and unusual.

Ingredients:

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

Technology:

Wash and clean all ingredients.
We spread the spices at the bottom of the barrel, and notice the tomatoes.
Alternate layers until all products are finished.
We fill everything with water and put it under oppression.
After 4 weeks of exposure in a dark place and the snack is ready.
Such salting is not inferior to red counterparts. The process itself is quite simple and even an inexperienced hostess can cook them.

Features of salting

Depending on the capacity that is planned to be used for pickling tomatoes, there are some nuances of cooking.

in banks

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

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

in a saucepan

Unlike pickling tomatoes in a jar, making pickles in a pot is a little different. All ingredients are laid in layers so that the tomatoes better absorb the salt and spice aromas. On top of vegetables, oppression is usually installed, which, during the ripening of pickles, is completely covered with brine. As oppression, a low weighting agent is used so that it is possible to close the container with a lid. The plane that will cover the tomatoes should be slightly smaller in diameter than the top of the pan.

Important! The pan must be chosen enameled, since aluminum can react with an acidic marinade.

in a bucket

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

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

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

Salted Tomato Recipes

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

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

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

This is the oldest method in which vegetables are salted in the process of lactic acid fermentation (fermentation). If you prefer large-sized fruits, you can pickle the tomatoes in a saucepan (whole or in halves), and for small ones, it is more convenient to take an ordinary three-liter jar.

Servings/Volume: 3 liter jar

Ingredients:

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

Optionally, you can add:

tarragon (tarragon) - 2-3 sprigs;
thyme - 5-7 branches;
cherry leaf - 3-5 pcs.;
blackcurrant leaf - 3-5 pieces;
horseradish leaf - 2-3 pcs.

Cooking technology:

Sort the tomatoes, wash with water.
Wash and dry the greens on a towel, peel and chop the garlic.
Prepare brine. Pour water into a saucepan, heat it, dissolve salt in it and leave to cool.
Put a layer of prepared spices on the bottom of a clean jar, then fill it with tomatoes. In the process of laying, the jar should be slightly shaken and tapped on the table so that the tomatoes lie more densely. Pressing and tamping them is not recommended.
Place the remaining leaves and cloves of garlic on top of the tomatoes, tightly closing the neck of the jar with herbs.
Pour a jar of tomatoes with cold brine to the very top, cover with a layer of gauze or a lid and put it in a deep bowl, where excess liquid will drain during fermentation.
Leave the workpiece for a day at room temperature (18-22 ℃), so that lactic acid bacteria become active and start the fermentation process. You can determine its beginning by some clouding of the brine and the appearance of foam on its surface.
If a saucepan or other container with a wide mouth is used for salting, then the contents in it must be covered with a plate or lid and a small oppression should be placed on top.
So that the tomatoes do not acidify and do not acquire excessive sharpness with a “carbonated” effect, fermentation must be interrupted in time by removing the workpiece in a cold place.

You can eat such tomatoes already on the 4-5th day, first as lightly salted, and then more and more salted and fermented. The terms of full readiness depend on the size of the fruits, their number and degree of maturity: when pickling in large containers of real barrel tomatoes, it may take up to 40-50 days.

Such a preparation allows you to get a practically fresh product that can be closed without any spices and spices (even without salt) and it is very convenient to use it later in winter for cooking borscht, soups, sauces and other dishes.

Servings/Volume: 3 l

Ingredients:

fresh tomatoes - 3.5-5 kg.

Optionally, you can add:

rock salt - 25-30 g (1 tablespoon per 1 liter of juice);
dry mustard (powder) - 10 g;
Bulgarian pepper - 1 pc.;
hot pepper - 0.5-1 pc.;
celery (stalk) - 1 pc.;
basil / oregano - 2-3 sprigs;
bay leaf - 1-2 pcs.;
blackcurrant leaf - 5-7 pcs.;
horseradish leaf - 2 pcs.

You can cook tomatoes in tomato sauce both cold and hot. Consider step by step the technological features of each of them.

Cooking technology (cold method):

Select strong whole (brown or pink) tomatoes for salting, wash and remove the stalks from them.
Wash, cut and scroll all wrinkled, overripe, spoiled fruits in a meat grinder or through a juicer. Salt at the rate of 1 tbsp. l. per 1 liter of the resulting crushed mass.
For 1 kg of tomatoes, about 600 ml of tomato filling is required.
Line the bottom of the prepared container with horseradish and blackcurrant leaves. Lay out the tomatoes in rows, sprinkling them with salt and dry mustard. After laying every 2-3 rows, pour the fruits with tomato.
In a container filled with tomatoes, put the remaining leaves on top, pour over the tomato mass and close the lid tightly.
You need to store the workpiece in a cold place.

Cooking technology (hot method):

Strong dense tomatoes selected for pickling, wash and dry on a towel. Some housewives believe that it is right to prick each tomato in the area of \u200b\u200bthe stalk with a knife or toothpick to prevent cracking.
Prepare a tomato: process too ripe and soft fruits into juice (it can be combined with bell pepper and stem celery), pour it into a saucepan, salt at the rate of 20 g (1 tablespoon without a slide) of salt per 1 liter and put on fire. Bring to a boil and simmer for 15-20 minutes over low heat.
Arrange whole tomatoes in sterilized jars, add the ingredients you like: pepper, herbs, bay leaf.
In parallel, boil purified water in a saucepan and pour jars filled with tomatoes with it, cover them with lids.
When the jars have cooled slightly, drain the water from them, pour over boiling tomato and roll up hermetically.
Put the closed jars upside down, cover with a warm cloth and leave to cool completely. You can store the workpiece under normal conditions.

To make the “tomatoes in tomato” more tender, some people prefer to remove the skin from the tomatoes, then closing them using hot technology. At the same time, instead of pouring boiling water, additional sterilization or pasteurization is used: peeled tomatoes in jars (you can add spices and spices) are poured with boiling juice and put in a pot of hot water or in the oven. Banks with a capacity of 0.5 liters are boiled for 7-8 minutes, 1 liter - 8-10 minutes, then they are immediately sealed and left upside down for air cooling.

It is much easier to quickly peel tomatoes from the skin if they are first blanched for 1-2 minutes, and then poured over with cold water.

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

Servings/Volume: 3 l

Ingredients:

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

Technology cooking:

Sort the tomatoes, select whole and dense ones - not overripe, wash, tearing off the stalks (you can leave them with cherry tomatoes).
Put some leaves and spices (except garlic) on the bottom of the sterilized jars, fill the jars with tomatoes and place the remaining leaves on top (they will prevent cracking of the skin on the upper fruits when pouring boiling water).
Boil water in a saucepan and fill the filled jars with it to the very top so that they warm up well. Cover with lids and leave for 15-20 minutes.
When the water cools down a bit, drain it back into the pan, add a little more clean (to have enough with a margin) and put on fire to prepare the marinade.
Add salt, sugar and citric acid to boiled water, mix and leave to boil over low heat.
Arrange chopped garlic in jars, pour boiling marinade over and roll up the lids.
Turn upside down, cover with an old blanket and leave to cool completely.

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

Video

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

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Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Generous gifts of autumn - ripe, ripe tomatoes are harvested 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 vegetable crop, rich in vitamin C, organic acids, minerals, surpasses other gifts of nature in the number of preservation methods. Consider the most delicious recipes for harvesting tomatoes for the winter and the secrets of their preparation.

Recipes for salting delicious tomatoes in jars

What types of containers are not used so that preservation is different, simple, fast, useful! Wooden barrels have stood the test of time, in which pickling tomatoes is just as convenient and tasty as another valuable vegetable crop - cucumber. Tomatoes are preserved in enameled tanks, buckets and well-known glass jars. The latter differ in volume, which contributes to diversity when harvesting vegetables for the winter.

To get delicious preserves, use these secrets:

When harvesting tomatoes for the winter, choose fruits harvested in dry weather, sort them out, laying them out separately according to the degree of ripeness.
When preserving, do not mix different varieties or tomatoes that are very different in size from each other.
For salting, use medium or small tomatoes, and make tomato juice from large ones or preserve them in slices.
Prick the stalks with a wooden stick or a toothpick to prevent cracking.
You can even harvest fresh green tomatoes, only diseased or damaged fruits are not suitable for conservation.
Before canning vegetables, thoroughly wash liter glass jars, sterilize with lids for at least a quarter of an hour.
At the preparatory stage of 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, as preservatives for homemade preparations.

Pickled cherry tomatoes and garlic with vinegar

A delicious treat at the dinner table - small pickled tomatoes with an incomparable aroma and taste. For the preparation of sweet cherry tomatoes, liter glass jars with screw caps are ideal, and vinegar acts as a preservative. Even a photo or video is not needed to imagine how appetizing pickled cherry tomatoes look. This method of harvesting tomatoes helps to preserve their appearance, and in winter, sweet cherry tomatoes will be a wonderful snack.

Ingredients for harvesting (per liter jar):

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

We prepare the marinade based on 1 liter of water:

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

Cooking process for marinated cherry tomatoes with garlic:

In a sterilized glass container, put two cloves of garlic, allspice, chopped herbs.
Cherries punctured in the stalk area should be placed in a jar, starting with larger fruits. Shift the fruits in layers with lavrushka, bell pepper to the very top.
Boil the marinade by adding water and spices. Pour into conservation, leave for a quarter of an hour. Then pour back into the pot and boil again.
Boil the marinade, pour the vinegar into a jar of cherry tomatoes, then roll up the lid.
Turn the preservation over, put it on the lid, wrap it with a warm cloth until it cools completely.
Pickled cherries have a sweet and sour taste, and you will be able to taste them in a few weeks.

Salted tomatoes in a cold way without sterilization

Tomatoes are harvested for the winter and in a cold way, and in order to preserve the maximum of nutrients, the fruits are rolled up without sterilization. A cold ambassador will require some free time, but when the time comes to try salting, you won’t want to tear yourself away from the treat. Consider one important nuance when salting tomatoes: store the preservation in a cool place. The recipe (based on a liter jar) provides for the following ingredients:

500 g of tomatoes;
15 g of salt;
2 cloves of garlic;
30 ml of vinegar (table 9%);
500 ml of water;
1 st. a spoonful of sugar;
greens (dill umbrella, celery);
3 peas of pepper (allspice, black);
1 aspirin tablet;
spices (to taste);

Step-by-step process of salting tomatoes in a cold way:

Put greens, peppercorns, garlic, parsley, etc. into the prepared glass jar.
Fill the container with whole, ripe fruits, stacking them tightly to each other.
Prepare a brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let stand for a couple of minutes and pour the tomatoes with brine.
Crush an aspirin tablet, pour it into a jar on top so that the homemade preparation does not become moldy.
Close the tomatoes with a nylon lid, put until cooked and store in a cold place.

A simple recipe for pickling green tomatoes

Even green tomatoes are suitable for salting for the winter. If you choose a good recipe, in terms of taste, this option for home preservation will turn out to be no less appetizing. The advantage of unripe fruits is their denser structure, so green tomatoes are easy to pickle, both whole and in slices. A simple version of the recipe suggests that salted green tomatoes are preserved with cold filling. Even tap water works for this.

Ingredients:

0.5 kg of green tomatoes;
1 st. a spoonful of salt (coarse grinding);
500 ml of 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 coarse salt in water, mix thoroughly, wait until the impurities settle to the bottom of the container.
Fill a sterilized glass jar to the top with green tomatoes, pour brine (without sediment).
Lastly, mustard is poured into the homemade preparation, after which the ambassador is closed with a lid, leaving it for storage in a cold place.

canned sweet tomatoes

Sweet tomatoes can also be tasty, appetizing, fragrant. Rolling a tomato in liter jars will only benefit from the implementation of this recipe, especially if you have to preserve the fruits for the first time. Fans of original homemade preparations will be able to replenish their stocks 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 an onion head;
20 ml of vinegar (table 9%);
700 ml of water;
30 g of sugar;
a pinch of salt;
spices (black peppercorns, cloves, bay leaf) to taste.

Preservation process:

Put spices in a sterilized glass container at the bottom.
Lay the tomatoes tightly on top, adding chopped onions as the jar fills.
In another container, boil the brine, dissolving sugar and a little salt in it. At the very end, before removing the pot of brine from the stove, pour in the vinegar.
Pour the tomatoes with the resulting marinade. 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 put them upside down until they are completely cool.

Pickled tomatoes, like barrel

In fasting or even as a dish of the festive table, pickled tomatoes will decorate the table. A recipe that will allow you to taste tomatoes like a barrel over time is easy to master. Choosing a container convenient for fermentation, it is better to store such a homemade preparation in a glass jar. If you do not know how much salt per 1 liter jar of tomatoes, whether 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 of water;
1 st. a spoonful of sugar;
1 bunch of celery;
dill (a bunch or 1 tablespoon of seeds);
25 g salt.

Cooking:

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

Tomato salad "Lick your fingers"

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

Ingredients:

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

Cooking:

Greens, onions, garlic cut. Put in a sterilized jar, pour in vegetable oil.
Place tomatoes on top. When the jar is full, start preparing the marinade.
Add spices, pepper residues, bay leaf to the water, bringing the brine to a boil. Pour vinegar at the very end.
Cool the prepared marinade slightly, pour into a glass container, cover with a lid. Set to sterilize for about a quarter of an hour, then roll up.
After that, turn the home preservation over, let it cool, put it away for storage. Tomato salad for the winter You're ready to lick your fingers!

Assorted tomatoes and cucumbers

How to diversify the menu in winter? Those zealous housewives who, during the harvest period, mastered the recipe for preparing assorted valuable vegetable crops, do not think about this. It is more convenient to roll tomatoes and cucumbers into large jars, but liter ones will work too. Following the recipe, observe a few important nuances: take cucumbers and tomatoes in equal proportions, you can roll other vegetables with them, but only as a decoration.

Ingredients:

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

Step by step cooking recipe:

Cut off the tips of the cucumbers, soak in cold water for a couple of hours.
Cut horseradish, carrots, sweet peppers, onions.
Dill, black peppercorns, garlic lay on the bottom, from the top layers to the top tightly fit cucumbers, tomatoes, chopped vegetables, horseradish.
pour boiling water, leave for five minutes, drain the brine into a saucepan, where to add spices. Boil the marinade, pour back into the jar.
Lastly, add the essence, roll up with a tight lid, turn over, leave to cool completely.
Preservation assorted tomatoes cucumbers are well suited to meat or potato casserole.

How to pickle chopped tomatoes

If the vegetable harvest is rich, why not diversify home-made preparations for the winter with a canned tomato recipe? You can even use liter jars. This method is suitable for those who are wondering what to do with large tomatoes. The option of harvesting tomatoes in their own juice or sliced \u200b\u200btomatoes are the most suitable recipes. For lovers of spicy snacks, the second method is suitable.

How much vinegar per liter jar? Is it necessary to use it during preservation, if there is a desire to salt the tomatoes not whole, but cut into slices? Different step-by-step recipes will have their own ways of harvesting tomatoes in this form for the winter. Without sterilization, in a cold way, lightly salted, in glass, wooden, enameled dishes or even in a bag - all twist options are worthy of implementation.

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How to close tomatoes for the winter in liter jars

In a saucepan. This method of preservation is always popular, because it saves time, and the vegetables themselves retain a maximum of vitamins and nutrients. When cold pickling is used, tomatoes are enriched with lactic acid due to specific fermentation. This substance acts as a natural preservative, so vegetables do not spoil and mold does not gather on them.

Salted tomatoes occupy a special place on the festive and everyday table. They are usually served with alcoholic drinks, side dishes, meat and fish dishes. There are many recipes for preparing such preservation, and each of them differs in additional components, which directly affects the taste.

Advice! If you plan to prepare a small amount of tomatoes, cold pickling can be done in a bag.

For successful preparation of salting, you need to consider the following features:

You need to choose high-quality ripe tomatoes without visible damage.
If the vegetable is large, it is better to cut it into 2-4 parts so that it is better salted.
To speed up the salting process, you can use a hot marinade.

Experienced housewives recommend not using aluminum dishes for the preparation of preservation according to the recipes below. Otherwise, the vegetables will acquire a pronounced metallic taste. It is better to give preference to enamel pans.

How to salt tomatoes with simple salting in a saucepan - the best recipes

Even 20-30 years ago, special oak barrels and tubs were used for pickling homemade tomatoes. These containers are good because they fit a lot of vegetables. However, it is not easy to take care of the container during pickling and storage of preservation. Therefore, resourceful housewives solved this problem by using conventional pots.

Quick Salted Tomatoes with Garlic and Herbs

For this cooking method, you will need a marinade. The brine must be cooked in advance, as it must cool slightly. On average, the temperature of the liquid should be about 40 degrees so that the peel of the tomatoes does not crack.

For the marinade take:

water - 2 l;
salt and sugar - 2 tbsp. l.;
vinegar 9% - 3 tbsp. l.;
peppercorns, bay leaf and coriander seeds.

Pour water into a saucepan, put on fire and bring to a boil. Next, lay all the components. After the liquid boils, pour in the vinegar and turn off the fire. The marinade is left to cool.

The main ingredients are taken in the following quantities:

tomatoes - 2 kg;
garlic - 2 heads;
parsley - a large bunch.

The greens are carefully chopped, the garlic is passed through a crush or rubbed. In the area of \u200b\u200bthe nose of the tomato, an incision is made crosswise and the vegetables are stuffed with the prepared filling. Then the tomatoes are laid out in a saucepan, poured with marinade, a plate is placed on top and a jar of water is placed on it (oppression). Under such conditions, the workpiece should spend 12 hours, after which it is ready for use.

Salted tomatoes in a saucepan: cold pickling with mustard

Many people remember from childhood how delicious green tomatoes turn out using mustard. Now even a young housewife without experience can make a preparation for the winter according to such a recipe.

You will need the following components:

tomatoes - 5 kg;
garlic - 1 head;
horseradish leaves and dill;
mustard sauce - 80 ml;
sugar - 2 tbsp. l.;
salt - 1 tbsp. l..

Sterilize an enameled pan with a volume of 5 liters (pour boiling water over), then carefully grease the walls with diluted mustard. Horseradish leaves, laurel and dill are placed at the bottom of the container. Wash the tomatoes, put them in a container, fill them with water with pre-added salt and sugar. The pan is kept warm for 2 days, and then taken out to the cold for another 5 days.

How to pickle tomatoes in a saucepan quickly with garlic and onions

For quick pickling of tomatoes, it is necessary to use ripe red tomatoes, you can take it in the form of cream so that the workpiece has an appetizing look. According to the recipe below, the appetizer will be ready in 2 hours.

The main ingredients needed are:

tomatoes - 600 g;
garlic - half a head;
onion - 2 pcs.;
greens to taste.

Tomatoes are cut into 4 parts, the greens are finely chopped, and the onion is cut into half rings. The next step is to prepare the marinade.

The brine is made from the following components:

refined vegetable oil - 60 ml;
soy sauce - 1 tbsp. l.;
liquid honey - 1 teaspoon;
ground black pepper - 0.5 teaspoon;
salt - 1 tbsp. l.;
sugar - 1.5 tbsp. l.;
vinegar 9% - 2 tbsp. l.;
ground coriander and mustard - 0.5 teaspoon each.

In a separate container, using a whisk or fork, mix oil, vinegar, honey, soy sauce, pepper, coriander, salt, sugar and mustard. Tomatoes with herbs, garlic and onions are mixed in a saucepan. Then the mass is poured with marinade and mixed thoroughly. Leave at room temperature for 1 hour, then remove to the cold for another 60 minutes, after which the vegetables are ready to eat.

Instant Stuffed Salted Tomatoes

Tomatoes can be salted in a cold way stuffed not only with herbs and garlic, but also with other vegetables. White cabbage is considered the ideal combination in such recipes.

You will need the following ingredients:

dense red tomatoes - 1.5 kg;
white cabbage - 2 leaves;
hot pepper - 1 pc.;
cilantro, basil and parsley - 7 sprigs each
bay leaf - 2 pcs.;
allspice - 4 peas;
salt - 100 g;
water - 2 l.

First prepare the brine. To do this, boil water, pour salt, allspice and bay leaf into it. The liquid is cooled a little, and during this, finely chopped hot peppers are cut, garlic is passed through a press (it then needs to be salted). Greens are laid out on a cabbage leaf, rolled up and finely chopped.

The chopped components are combined with hot pepper and garlic. Tomatoes in the spout area are cut with a cross and stuffed with cabbage stuffing with herbs. Spread vegetables in a saucepan, pour brine, put a press on top and leave warm for a day. After 24 hours, the tomatoes will be lightly salted, and after 3 days they will be well salted.

Cold pickled green tomatoes

Many people like cold-cooked brown and green pickled tomatoes because they retain a firm texture and are tangy.

For cooking you need:

green tomatoes - 1.5-2 kg;
sugar - 1 tbsp. l.;
salt - 2 tbsp. l.;
pepper - 6 pods;
spices, herbs and garlic to taste.

Garlic is laid out at the bottom of the prepared pan, then tomatoes (a small cut is first made on the spout), and everything is carefully covered with a layer of greens on top, observing the desired proportions.

It is better to cut garlic and pepper into large pieces. Pickles are poured with brine prepared from cold boiled water and salt and sugar dissolved in it. Next, the tomatoes stand warm for a day, and then they are taken out into the cold. Vegetables are ready to eat after 3 days.

How to cook salted tomatoes in a saucepan hot

You can cook tomatoes in a saucepan not only cold, but also hot. In the second case, the pickle will cook a little faster.

You will need the following ingredients:

tomatoes - 1-1.5 kg;
water -1.5 l;
salt - 60 g;
sugar - 50 g;
dill - 1 umbrella;
garlic - 5 cloves;
hot pepper - 0.5 pod (optional);
black and allspice - 3 peas each;
bay leaf - 1-2 pcs.;
cherry leaves - 2-4 pcs. (optional).

If small tomatoes are used, then they are pierced in several places with a toothpick. Large vegetables are best cut into 2-4 parts. Dill, leaves of fruit trees, all peppers, garlic (cut in halves) are laid out at the bottom of the pan. Lay the tomatoes on top. Bring water to a boil, stir in salt and sugar (wait for complete dissolution).

Next, bay leaves are introduced and boiled for 2-3 minutes. Tomatoes are poured with hot brine, covered with a lid and left to salt at room temperature until the brine cools completely. After that, the tomatoes are cleaned in the cold. After 2-3 days, the workpiece can be served at the table.

How to pickle red tomatoes with cold water without vinegar with aspirin

Many housewives use aspirin as a natural preservative. Thanks to acetylsalicylic acid, preservation lasts longer and does not lose its appearance. With the use of this preparation and without the addition of vinegar, you can make delicious tomatoes.

This requires the following components:

tomatoes - 2 kg;
allspice and black pepper - 3 peas each;
bay leaf - 3-4 pieces;
parsley and currant leaves - 5 pcs.;
dill sprigs - 3-4 pcs.;
hot pepper - 1 pc.;
onion - 1 head;
aspirin - at the rate of 1 tablet per 1 liter of used container;
salt - 100 g;
water - 2 l.

Currant and dill leaves are laid out at the bottom of the pan, then the tomatoes are tightly packed, the rest of the spices are added between them, the onion is cut into half rings and added periodically. Then they put water to boil, dissolve salt and sugar in it. When the marinade has cooled, aspirin is added to it in the right proportion, vegetables are poured into it. At the end, the pan is covered with a lid and put in a dark place for 2-3 weeks.

How to quickly salt tomatoes with cherry and currant leaves

Salted tomatoes according to this recipe resemble in taste those that our grandmothers once cooked in large wooden barrels and tubs.

Take these components:

ripe tomatoes - 1-2 kg;
hot pepper - 1 pc.;
parsley - 1 bunch;
dill sprigs - 2 pcs.;
cherry and currant leaves - 2-4 pieces each;
horseradish - 1 sheet;
salt - 2 tbsp. l.;
sugar - 0.5 tsp;
water - 1 l.

Vegetables and herbs are thoroughly washed and dried with a towel. Then the tomatoes are pierced with a toothpick. Horseradish, dill, parsley and tomatoes are put into the prepared pan, adding cherry and currant leaves between them, as well as hot pepper slices.

Then, pre-cooled boiled water is poured into the container, in which salt and sugar must be dissolved in advance. The pan is covered with a lid and sent to a cool place for salting for 30 days. A month later, the tomatoes are ready to eat.

Salted tomatoes with carrot tops

If the classic recipes for pickling tomatoes for the winter are already boring and you want some variety, pickle the tomatoes with carrot tops. True, in this case, you will have to use pre-sterilized jars and lids, as well as a seaming machine.

Required Ingredients:

tomatoes - 15-20 small pieces per liter jar;
carrot tops - 4-5 branches.

The brine is prepared from 1 liter of water, to which they add a tablespoon of salt with a slide, 4 tablespoons of sugar and 1 tablespoon of vinegar 9% concentration. Wash and dry tomatoes and leaves thoroughly. First, leaves are laid out on the bottom of the jar, and then vegetables, tightly tamping.

Then they take a pan, pour water into it, bring it to a boil, add salt and sugar. Be sure to wait until the components dissolve, bring to a boil and do not turn off the heat for about 3-4 minutes. After the vegetables are poured with marinade, allowed to stand for 10 minutes and poured into a saucepan (and so 2 times), for the third time vinegar is added to the brine, poured over it and rolled up with lids.

Salted tomatoes with horseradish

At all times, salted cucumbers with a pleasant spicy aftertaste were considered the best snack.

For their preparation it is necessary:

small dense tomatoes - 1.5 kg;
greens - 1 bunch;
garlic - 1 head;
horseradish root - 1 pc.;
black pepper - 5-8 peas;
bay leaf - 3-4 pieces;
salt - 3 tbsp. l.;
sugar - 1 tbsp. l.;
water - 1.5 l.

Tomatoes are sorted, thoroughly washed, dried and pierced near the stalk with a toothpick. The garlic is peeled, then cut into halves. To prepare the brine, heat the water, add salt and sugar, bring everything to a boil.

Dill, half a head of garlic, pepper, bay leaf and horseradish cut into pieces are placed at the bottom of the pan. Spread the tomatoes on top of the spices and cover them with the remnants of herbs and garlic. Hot brine is poured over vegetables and left in a saucepan under a lid for 3 days at room temperature. After 72 hours, the pickle is ready.

Rules for storing salted tomatoes

It is better to store tomatoes at a temperature not lower than + 7 ° C.
If you leave the pot in the cold, the tomatoes will turn sour.
To increase the shelf life, vegetables are cleaned in a place where the sun's rays do not fall.

If the hostess has doubts about the quality and freshness of tomatoes, they are not recommended to be eaten, as this can lead to poisoning.

Additional Tips:

If the workpiece has been opened, then it is better to keep it in the refrigerator at a temperature of 0-2 ° C.
It is better to take tomatoes without damage and black spots for pickling.
Any pot should be boiled with boiling water before use.
The addition of chili pepper often does not make the appetizer spicy, but adds spice.

So that the tomatoes do not lose their natural appearance, it is better to soak them in a solution of table salt for 5-7 hours before pickling or pickling. This brine is recommended to be changed every 2 hours.

Conclusion

Salted tomatoes in a saucepan, regardless of the method, can be cooked on average in 3-7 days. Thanks to this, you will not only save the harvest, but also enjoy mouth-watering snacks in the autumn and even summer season. Salted tomatoes will decorate the table and enrich the taste of dishes.