Salted or pickled tomatoes - tasty and healthy winter snack. There are several ways to pickle tomatoes for the winter, each of which has its own characteristics. Tomatoes canned and pickled in fresh, V own juice, with vinegar, herbs and garlic using the cold or hot pour. They go perfectly with various vegetables, herbs and spices, while the cooking process itself does not take much time.
Sealing tomatoes for the winter - cooking secrets
Before using one of the delicious recipes When pickling tomatoes, you need to know some features, namely:
- For good salting, choose medium and small sized tomatoes (cherry tomatoes); large fruits are best preserved in slices or juiced from them for the winter.
- Don't mix different varieties tomatoes in one container or vegetables that differ greatly in size.
- To prevent tomatoes from cracking after salting, they are pierced in several places with a toothpick or needle during the cooking process.
- Most often, these vegetables are salted in plastic and wooden barrel, bucket, pan or glass jars, which before laying are thoroughly washed and, if necessary, sterilized under steam or boiling water with soda for 20-30 minutes.
- Any variety of tomatoes is suitable for preparing salads and appetizers: yellow, red, pink and unripe green fruits. Especially canning different types depend on the recipe chosen and the additives used.
- Tomatoes go well with any vegetables and herbs, but most traditional seasonings– 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 seams 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, do not use fruits that are damaged, rotten, spoiled or soft, and when pickling fresh green tomatoes, a special recipe is used.
The cooking technology may differ, but at home it is best to salt tomatoes using a cold or hot method according to one of the proven and simple recipes.
“Classic” tomatoes in a jar - traditional method of salting
For one standard three liter jar you will need these ingredients:
- medium-sized red tomatoes;
- several umbrellas of fresh dill (2-3 pcs.);
- Bay leaf, peppercorns and 2-3 garlic;
- 2-3 leaves of currants or horseradish.
Glass jars are thoroughly washed, wiped and, if necessary, sterilized. Garlic, bay leaves, dill and other herbs are placed alternately at the bottom of each jar.
Well-washed and sorted tomatoes are placed in containers, stacked tightly against each other. All ingredients are carefully poured with boiling water and left to cool. At this time, they are preparing the marinade. For one jar in 1.5 liters of water, dilute 1 spoon of salt, 2 sugar and 50 g table vinegar.
As soon as the water from the first pour has cooled to room temperature, it is drained and the prepared hot marinade is immediately poured over the vegetables and herbs. The lids are rolled up, the pieces are turned over and wrapped in a thick, warm cloth or blanket.
To save more useful and taste properties, many people prefer to roll tomatoes in jars using the cold method without boiling water or 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 a well or artesian). Before rolling the lids, add a little citric acid or crushed aspirin tablet, which prevent mold from growing during storage.
Salted Cherry tomatoes with garlic and sweet pepper
Very delicious snack with small cherry tomatoes, for the preparation of which you take following ingredients and spices per one liter jar:
- fresh tomatoes - 600-700 gr;
- 1 bell pepper;
- dill, bay leaf, parsley;
- garlic and allspice (5-7 peas).
Place dill and peas on the bottom of a pre-prepared and well-washed jar allspice and used greens with garlic. Next are tomatoes and Bell pepper dense layers. To make the appetizer spicy and piquant, you can add Bell pepper, but no more than a quarter of a small pod.
Boil water on the stove, add bay leaf, salt and sugar. Hot boiling water is poured into the containers and left to salt for 25-30 minutes. After this time, the liquid from the jar is poured back into the pan, brought to a boil again, then vinegar is poured in, the jars are filled with new marinade and the lids are rolled up tightly. The jars are turned over, wrapped in warm cloth and sent to a cool cellar.
These tomatoes have a pleasant sweet and sour taste, and you can eat them already 10-14 days after seaming, and serve them as an independent snack or as great addition to various hot dishes.
Green tomatoes with spices - a simple salting recipe
Properly prepared green tomatoes interesting taste, so many people prefer to salt unripe fruits and do this most often according to the 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.
The vegetables are thoroughly washed, the 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. In the cold clean water add salt, mix and pour the resulting solution over the arranged vegetables and spices.
Then pour in a little vinegar. If tomatoes are harvested in enamel pans or barrels, then you can put a plate with a load on top so that they stand “under pressure” for 1-2 days.
Skinless tomatoes in their own juice - delicate salad
To prepare tomatoes in tomato paste use:
- large, slightly overripe tomatoes(for making pasta);
- fresh red fruits with a dense structure;
- sugar, salt, peppercorns;
- garlic, herbs and apple cider vinegar.
The tomatoes are thoroughly washed, the stem is cut out and the skin is removed. To make the skin easy to remove, first immerse the tomato in boiling water and then cool it sharply. Blanched and peeled fruits are placed in jars with garlic and herbs, pour boiling water over again, let stand for 15-20 minutes and drain the brine.
At this time they are preparing tomato paste. To do this, overripe tomatoes are passed through a blender or 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, add a little table vinegar and fill the contents of the jars with hot juice, after which they immediately roll up the lids, turn them over and cool.
For piquancy, red and black ground pepper (to taste) is additionally added to the tomato juice during the cooking process.
Canned tomatoes halves in spicy sauce with celery
A dish with an unusual taste is obtained by using a hot sauce, such as Tabasco or homemade with black and red pepper and fresh celery sprigs.
To prepare this savory snack we will need:
- tomatoes – medium-sized, with a dense structure;
- green celery stalks;
- black and red pepper, ground;
- dill, parsley, cilantro.
Some tomatoes are blanched and carefully peeled. Then cut into equal slices and put it in a jar with pepper and spices. All this is poured with boiling water and allowed to cool, after which the water is drained.
At the same time, prepare a spicy, juicy filling. To do this, the remaining amount of tomatoes is cut into slices and sent to the pan. Chopped garlic, herbs, spicy sauce, ground pepper, salt and a little sugar.
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 brought to a boil again on the stove and vinegar is added.
Pour the hot solution into the containers and seal the lids tightly.
Lightly salted green tomatoes with apples - an ideal winter snack
It is better to salt tomatoes in this way in a barrel or bucket. Subject to original recipe and aging will result in a tasty, juicy and refreshing snack.
To prepare 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.
The apples are washed and cut into large slices. Tomatoes are pierced with a toothpick at the stem. Horseradish and greens are washed and chopped. Next, the tomatoes, along with the apples, are placed in a pan in layers, covering each layer with cherry leaves, currants and garlic cloves, sprinkling everything with salt and a small amount Sahara.
As soon as the container is filled, cover it with a thick layer of dill and use cabbage leaves, then compact the vegetables and place them under pressure for 2-3 days.
As soon as the contents in the barrel yield juice, transfer the container to a cold and dry place. After a few days of such storage, the lightly salted and refreshing snack is ready.
Pickled barrel tomatoes in glass jars
This recipe allows you to salt vegetables in jars, but the resulting taste is no worse than when aged in wooden or plastic barrels.
For cooking pickled tomatoes It is necessary to collect such products as:
- 1 kilogram of medium tomatoes;
- garlic, dill leaves or seeds;
- fresh celery leaves;
- table salt and sugar.
Wash the tomatoes and carefully cut out the stalk with a sharp knife, and instead insert small garlic cloves. Next, garlic, dill, celery and tomatoes are placed in a well-washed jar, alternating with each other so that the cut point faces upward.
Boil water with salt and sugar in a saucepan, add a little sunflower oil and vinegar at the very end of cooking. The hot marinade is poured into glass containers and left to ferment for several days, loosely covered with lids. As soon as bubbles appear on the surface, taste the brine.
To prepare it, take the following ingredients for one liter jar:
- 500 grams of fresh red tomatoes;
- garlic and fresh onions;
- parsley, dill and other herbs to taste;
- black peppercorns, bay leaves;
- set of spices for marinade.
Chop the greens and place them on the bottom of the container you are using along with the peeled garlic cloves. Vegetables are washed and pierced with a toothpick. The onions are peeled and cut into rings, and then placed interspersed with tomatoes in a jar.
Brine is prepared on the stove according to the classic recipe: in boiled water add salt, a little sugar, if necessary, bay leaf and allspice.
Boil the marinade for 15 minutes, and at the end add a spoon refined oil And fresh vinegar. The contents of the pan are filled with prepared vegetables and spices and rolled up with lids.
Tomatoes can be cut into slices according to this recipe, but then choose fruits with a firm pulp structure for pickling. You can add “fontanel” cucumbers to the proposed products and make assorted cucumbers in three-liter jars. The cucumbers are first peeled from the ends and soaked in water, and then sorted into containers along with other ingredients.
There is probably no person in the world who does not like homemade pickles and marinades. There is nothing tastier and more appetizing than a salty red tomato with fried potatoes. There is such a thing, although not quite gourmet dish, - great pleasure. At any winter holiday can not imagine festive table without such deliciousness. Pickles serve both as table decoration in winter and a great addition to the menu. And a pickle made from such tomatoes in the morning after the celebration comes in handy.
Everyone loves them very much, but not everyone knows how to pickle tomatoes in jars at home. There's nothing complicated about it. The main thing is to follow some advice from excellent housewives and adhere to cooking technology. Not only the taste of pickles, but also their shelf life depends on this. If you do everything correctly, then the quality of the prepared salted tomatoes can please you next year.
How to pickle tomatoes in jars: preparation
The most important factor in this case is the sterility of the jars. In its absence, even if everything else is done correctly, after a while you can notice how the brine becomes cloudy. Moreover, a jar of preserved food may ferment, and all the work will go down the drain. To prevent this from happening, jars and lids must be thoroughly washed, sterilized and placed upside down (until completely dry) on a clean towel.
In the meantime, you can prepare the ingredients that will be used for canning. Unfortunately, not everyone knows how to properly salt tomatoes. The most important thing is, of course, the tomatoes themselves. They should be red and moderately ripe, not very large in size. Large ones are more suitable for tomato juice. To ensure that the tomato does not crack in the jar in the future and is well saturated with brine, you need to pierce it in the area of the stalk with a needle. It will take some time, but the tomatoes will be even tastier. You will also need dill, horseradish, onions, and garlic. This all also needs to be washed thoroughly and doused with boiling water.
How to pickle tomatoes for the winter: recipe
In an already dry jar you need to put an umbrella of dill, a piece of five currant leaves, a couple of cloves of garlic and an onion cut into four pieces. After this, the tomatoes are laid in dense rows. Ready? Now all this is poured with boiling water and covered for about 15 minutes. Then the boiling water is poured into a pan and put on fire.
Meanwhile, 5-6 black peppercorns are thrown into the jar. Salt, sugar, and bay leaf are added to the boiling water that has been drained from the jar. Bring it all to a boil, turn it off and add vinegar. For the marinade, well, one three-liter jar will be needed:
3 tbsp. l. salt;
8 tbsp. l. Sahara;
150 g vinegar;
5 pieces. bay leaf.
Pour the prepared marinade into a jar of tomatoes. All this is rolled up with a special key and sent to the basement. Now the question of how to pickle tomatoes in jars at home has been resolved. Feel free to experiment. Stop at the very interesting recipe and make your household happy in winter.
Be honest, do you know how to pickle tomatoes for the winter? Pickling tomatoes for the winter is a very simple and not labor-intensive process, but not all housewives end up with delicious salted tomatoes for the winter. And today, dear friends, I want to tell you about a recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years.
I have tried a variety of cold salted tomatoes for the winter: from the market, from the supermarket, visiting other housewives, but my grandmother’s salted tomatoes under a nylon cover for the winter remain for me the standard of quality. Grandma's recipe for delicious salted tomatoes for the winter involves using a certain set of spices and roots, as well as the ideal ratio of salt and water.
There is nothing tastier in the world than salted red tomatoes in jars for the winter, with mashed potatoes and rich pork goulash... As if just yesterday I was a little girl, and my grandmother was telling me how to pickle tomatoes in jars for the winter. I helped her with interest, and the most I was tasked with was peeling garlic and washing tomato jars.
Today my little daughter helped me prepare salted tomatoes for the winter in jars using the cold method. She was incredibly interested in filling jars with tomatoes and arranging spices. But most of all she wanted to know: why you can’t salt lego with tomatoes
I hope I convinced you to prepare delicious salted tomatoes for the winter? Then welcome to my kitchen, where I will tell you in detail how to pickle tomatoes for the winter simply and tasty.
Ingredients for pickling tomatoes:
- tomatoes
- parsley root
- horseradish root
- carrot
- garlic
- black peppercorns
- hot pepper in pods
Brine:
- 1 liter of cold water
- 1 tbsp. heaped salt
How to pickle tomatoes in jars for the winter:
The most time-consuming part of preparing salted tomatoes for the winter in jars is preparing the ingredients for pickling. I salted five liter jars at a time, so I had to work hard. Peel the garlic at the rate of 5-6 small cloves per 3-liter jar. We also peel and chop carrots, parsley root, and horseradish root. Don't forget to prepare the pods hot pepper, black peppercorns and parsley.
Next, put the prepared ingredients into clean jars. I added all the spices “by eye”, but if you are preparing salted tomatoes for the winter in jars in a cold way for the first time, it is better to follow the golden mean and use in the following proportions for a three-liter jar:
- 5-6 cloves of garlic,
- 5 black peppercorns
- 50 grams of parsley root
- 50 grams of carrots
- 3-4 pieces of horseradish root
- 2-3 sprigs of parsley
- 1-1.5 pods (small) hot pepper
Following the spices, fill the jars with washed tomatoes. During the stacking process, the jars need to be shaken so that as much of the tomato fits as possible. Place on the bottom of the jars large tomatoes, and place small tomatoes closer to the neck. I won’t recommend varieties of tomatoes for pickling, since I don’t know much about them. The main thing is that the tomatoes are small, fleshy and with thick skin.
Next, let's prepare the brine for our future salted tomatoes in jars: dilute one heaped tablespoon of salt in one liter of cold running water. Rock salt is needed, and in no case iodized.
Fill the jars of tomatoes with brine up to the neck to the level of the stripes.
At the next stage of pickling tomatoes, cover the jars nylon covers, and put the cans of tomatoes in a dark, cool place for storage - in the cellar, or in the refrigerator. After 10 days, the brine in the jars of tomatoes will become cloudy, and fermentation will be almost over.
At this stage, you need to pour one tablespoon into each jar of tomatoes. vegetable oil so that a white crust does not form. Fully salted tomatoes for the winter in jars will be ready for use in 40-45 days.
Cold salted tomatoes in jars for the winter have one significant drawback: jars of salted tomatoes must be stored in the cellar or in the refrigerator. Salted tomatoes are prepared for the winter without vinegar and without sterilization, so they will not survive storage room temperature. But even if you don’t have a cellar, I strongly recommend that you prepare at least one can of these delicious salted tomatoes and store it in the refrigerator.
You yourself will be surprised how quickly these salted tomatoes will go. Also, if you liked my recipe for salted tomatoes for the winter in a cold way, you can pickle the tomatoes at the end of September, when it is no longer hot, and store jars of salted tomatoes on a glazed balcony until the first severe frost.
How nice it is to remember the aroma and taste of real summer vegetables, especially when the weather outside is no longer so warm and sunny!
Of course, now you can buy a lot in the supermarket, but it’s better to make it yourself; today we will tell you how to salt tomatoes in jars so that they become signature dish. Agree, home kitchen in any case, it will be healthier and tastier than store-bought, and the preparation steps, at the same time, will be within the capabilities of even a beginner.
Surely, many of us remember how our mother or grandmother salted tomatoes, and mysterious upside down jars stood all over the kitchen. As children, this seemed like a big, important and incredibly difficult matter to us.
But let's open it up little secret: Pickling tomatoes for the winter is a fairly simple process, and if the task is not to provide the entire district with canned food for three years in advance, then it is quite quick.
There are a great many cooking options, and every housewife probably has her own tricks on how to pickle tomatoes, so today we will only tell you classic recipe. And if over time you want to add something, you can fantasize as you like.
Pickling tomatoes for the winter with horseradish
Ingredients
- — 2 kg + -
- - 4 things. + -
- — 100 g + -
- - 1 PC. + -
- - taste + -
- — 2 tbsp. (or to taste) + -
- - 5 peas + -
How to pickle tomatoes with horseradish for the winter
- First of all, we sterilize the jars and lids. If there is no special apparatus, then this is quite simple to do by holding the jars on steam bath, V electric oven or microwave. In the latter case, do not forget to pour a little water into them so that they do not burst.
- Don't forget about the lids - it's most convenient to put them in boiling water for a couple of minutes.
- We carefully take everything out (very hot!) and place it on a clean cloth until completely dry. You cannot wipe the jars, otherwise you will have to start over.
- While the jars are drying, prepare all the ingredients: wash and dry the tomatoes thoroughly, peel the garlic and parsley root from the thick outer peel and cut into several pieces, rinse the dill along with the stems thoroughly in water.
For pickling, it is better to take medium-sized tomatoes with thick skin, then they will remain dense and will not lose their shape.
- In clean jars we put some herbs, black pepper, some chopped garlic and a small piece of parsley. The more greens we put in, the spicier the tomatoes will be.
- Place the tomatoes tightly, but so as not to damage the shape, to the middle of the jar. They should not “float”, but they should not be bruised either.
- We repeat the layer of spices and again place the tomatoes tightly to the very top. We take into account that we will pour water right up to the neck, without a layer of air, so we do not add the tomatoes greedily.
- Pour boiling water over the vegetables, lightly cover them with lids and let steep for 20 minutes.
- Take a separate clean pan and pour all the liquid from the cans into it. Leave the tomatoes and spices in place.
- Salt at the rate of 50 grams of salt (about 2 tablespoons) per 1 liter of water. Bring to a boil again and stir until all the salt has dissolved.
- Pour all the tomatoes again with the resulting brine solution. It is very important that the liquid is right up to the neck. There should be no air up to the lid.
- Seal the jars tightly and leave to cool at room temperature. Depending on the volume, this may take several hours.
If there are no special marks on the sealed lid, then it is better to turn the jars upside down before cooling. This is done in order to check the tightness: if the brine begins to leak out, then it is necessary to repeat the preservation.
When the jars have cooled completely, put them in a cool place for 2-3 months. After this, you can open and enjoy the salted tomatoes.
Now you have a recipe for how to pickle tomatoes in jars so that they taste no worse than barrel ones. Try canning this summer summer vegetables and you - then you will have an excellent natural treat on hand for the New Year.
Bon appetit!
Before starting to prepare various pickles and preserves, any housewife must first properly sterilize the jars.
The sterilization process is simple, although it takes an extra five to seven minutes. However, despite the time spent, you will protect yourself from problems with cloudiness or souring of the cans later during storage.
Today I will share this recipe with you.
In general, there are many ways to pickle tomatoes: in barrels, in jars, pickling, in their own juice, etc. But I’ll tell you my way, the one I’m used to. For my family it is very tasty.
So, in order to deliciously pickle tomatoes for the winter, we will need the following ingredients:
- tomatoes are the same, medium size – 9-10 pieces
- salt (according to the scheme - see the recipe itself)
- sugar (according to the scheme - see the recipe itself)
- bay leaf (3-4 leaves),
- dill seeds (a handful),
- pepper sweet pea(6-8 pieces),
- cloves (6-8 pieces)
- garlic – 4-5 cloves
- water.
We will carry out the salting in two liter jars. The fact is that sometimes in winter you take out a three-liter jar, open it, everyone eats a little bit, and this jar sits in the refrigerator, sour, covered with mold, until you throw it out completely.
Therefore, in recent years, I decided not to waste my money and my strength, but to carry out the salting in two-liter jars.
So, step by step recipe .
1)
Step one.
Preparing the ingredients.
2)
Step two.
Place ingredients in jars.
At the very bottom we place garlic, bay leaf, allspice, and cloves.
On top – fill the jar with tomatoes. After the first layer of tomatoes, pour dill seeds into the jar. Then we lay the next layers of tomatoes to the very top (as in the photo).
3)
Step three.
Filling it for the first time.
Fill the contents of the jar with boiling water from the pan for the first time and let it brew for five minutes. Then pour it back into the pan and put the pan back on the fire.
While the pan is on the fire, pour salt and sugar into the water according to the following scheme:
The usual ratio is 2 tablespoons salt – 3 tablespoons sugar,
- if the tomatoes are sour, then the ratio should be as follows: for 2 tablespoons of salt - 8 tablespoons of sugar,
- if you want the finished tomatoes to be sweeter, then the ratio should be this: for 3 tablespoons of salt - 16 tablespoons of sugar.
4)
Step four.
Fill it a second time.
As soon as our brine in the pan has boiled, pour it into our jar of tomatoes a second time. Fill to the very neck.
Finally, add two teaspoons of 70% vinegar directly to the jar.
5)
Step five.
We twist it.
We also cover the sterilized jar in advance. metal lid and twist it.
Then we turn the jar of salted tomatoes upside down with the lid and quickly put it on a blanket and cover it with a blanket (as in the photo) so that it does not cool down for a long time, so that hot pickle penetrated the tomatoes better.
So, basically, I told you the secret of how to salt tomatoes.
Fast and reliable. It takes me 30 minutes to do everything about three two liter jars.
The shelf life of pickles with tomatoes is 1-2 years in the cellar. In warm conditions - up to 1 year.
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