The theory behind an ideal snack is that the snack should be simple, affordable, tasty, and the brine from it should be treated in the morning. I won’t argue that the most ideal appetizer is that it’s not a shame to put it on the table, and if they gobble it up, it’s not a pity! This is a classic. But remember what’s more enjoyable to eat? Cabbage or crispy, tasty and aromatic salty barrel cucumber? What about pickled tomatoes? Pickled tomatoes - perfect snack!
I remember about 20 years ago, in the village my grandmother always fermented everything that could be fermented. Cucumbers, cabbage, tomatoes. We didn’t waste too much time on trifles! So... just a barrel. By huge oak barrel! In the cellar. And then, in the winter cold, they jumped out into the cellar, with their bare hands they dug out from the icy slurry everything they wanted - pickled tomatoes, cucumbers, and snacked on a hearty rural first.
I'm still not entirely sure what to say: pickled tomatoes or salted tomatoes. But not pickled - that's for sure!
As a matter of fact, salting, pickling and fermentation are methods of food preservation that increase the shelf life of products and change their taste. The essence of these methods is to change the properties of the brine in which the products are preserved so as to practically stop the development of harmful bacteria.
It's difficult to understand the subtleties. But, as far as I understand, salting is the preservation of food in salt or saline solution. Salt dehydrates the product and increases its shelf life. This is how meat, lard, game, and fish are salted. This is how corned beef and taranka are made. Pickling is something between pickling and preservation with biological acids. Salt itself is a preservative, and lactic acid bacteria, which “distill” sugar into acid, additionally preserve the product and give it unique taste.
Pickling - preservation with acids, often regular vinegar. The acid kills bacteria and impregnates the product itself with marinade.
Correct me, the process by which we prepare sauerkraut, tomatoes in a barrel, etc. - classic pickling. This is our tradition! Everyone has their own pickling recipes. I remember at my grandmother’s, the recipes for fermentation were written down with a chemical pencil on a piece of newspaper from the 30s, and kept behind the iconostasis.
Usually we fermented tomatoes en masse and for “everyone.” And then they threw it from the barrel into a bucket in the cellar and took it home. But a lot of water has passed under the bridge since then. Now we ferment in jars in the refrigerator. And I’ll tell you - it’s no worse. Our pickled tomatoes are simply wonderful!
To ferment tomatoes well, you need a little inspiration. Pickled tomatoes - not that, also tasty, but not that! This year, I admit, I was a little confused with the recipe. Pickled tomatoes combined recipe"friend/foe". So thanks to a retired friend I know. I also consulted with my mother. But it did work!!!
Pickled tomatoes. Step by step recipe
Ingredients (2 3-liter jars)
- Tomatoes (cream, chumachok) 3 kg
- Pickling broom taste
- Garlic 1 head
- Black peppercorns, pepper sweet pea, carnation, Bay leaf, non-iodized rock salt taste
- Two three-liter glass jars hold exactly 3 kg of tomatoes - large “cream”. Well... plus/minus a couple of grand.
Small tomatoes for pickling
- You also need a “broom” for salting. The composition of a broom is always a thing in itself. It is created by market grandmothers, always in different ways, but always very well. The broom includes horseradish leaves, branches of cherries, currants, dill along with seeds, and sometimes fennel.
Broom for pickling
- Tomatoes better cream. For some reason we got used to cream. These varieties are intended for canning and contain significantly more dry matter. It is important that there is no white stem inside the tomato. This is bad manners. The inside of the tomato should be exceptionally uniform red.
Perfect tomato for pickling
- Wash the tomatoes cold water. Be sure to tear off the ponytails and remove spoiled ones if you encounter them.
Wash the tomatoes
- Next, you need to wash the “broom” and cut it into pieces as long as a match. This can be done with a regular knife. The chopped broom must be mixed so that the composition becomes more or less homogeneous.
Cut the broom into pieces as long as a match
- Place a large handful of broom into each jar to cover the bottom of the jar. There should be as many more left.
Place greens in the bottom of the jar
- Add 2 bay leaves, 10 black peppercorns, 2 clove buds, 3 peas into each jar. allspice.
- Next is the saline solution. For one three-liter jar you need approximately 50-60 grams of salt. This is the most difficult moment in the process - guessing the salt. Considering that part of the space in the jar is occupied by tomatoes, it is impossible to say how much water will be there. Therefore, we focus on the amount of salt in the jar.
- Dissolve 100-120 grams of coarse grains in 0.5 liters of boiling water rock salt, God forbid it is not iodized. Ordinary stone table salt, which is now sold in 1.5-kilogram brick packs with blue packaging.
- Still hot solution pour equal parts into jars
, directly onto the broom and spices.
Pour saline solution and add spices, garlic
- Next, place the tomatoes in jars. There is no need to push too hard. Although this is unimportant. Place unpeeled garlic cloves along with the tomatoes. Place the remaining chopped “broom” on top of the tomatoes. You can also make a layer of broom in the middle of the jar. But the jar is small, what’s on the bottom and top will be enough.
Place tomatoes in jars
- The rest is quite simple. Add regular cold water to the jar - to the very top. Cover the jar nylon cover to make it airtight and carefully shake the jar, turning it over so that the salt is distributed evenly throughout the entire volume.
In winter, aromatic sweet and sour or hot and sour tomatoes will be a wonderful addition to any side dish, especially to our favorite potatoes!
Probably, lovers of pickled tomatoes can argue about what is better: pickling or fermenting, but, of course, pickled tomatoes are healthier, if only because they do not undergo heat treatment. Their only drawback is the difficulty of storage; you need a cellar or refrigerator. Without a cellar, you won’t be able to prepare a lot of them. But it’s good to enjoy them at least in the fall. Amateurs manage to make them even in winter, because supermarkets have tomatoes and herbs all year round, but you must admit that greenhouse greens are not quite the same or not at all the same as fresh summer greens.
Tomatoes of any degree of ripeness can be fermented, starting with milk, only overripe ones are not suitable. One subtlety is that for fermentation in one container you need to take all the fruits of the same degree of ripeness.
Let's do it first pickled green tomatoes. To do this, take medium-sized milk-ripe tomatoes for a three-liter jar. It doesn’t matter whether it’s creamed or not, these tomatoes are always quite dense, regardless of the variety. The main thing is not too large in size and the absence of diseases and damage. We will also need
- 60-70 g of salt (this is approximately 2 tablespoons with a small slide, you can also measure 100 g in a glass, taking 2/3);
- 5-6 peas of black and allspice;
- 3-5 bay leaves; - a few cloves of garlic to taste;
- a branch of dill with flowers or seeds;
- 2 tbsp. spoons mustard powder;- to taste currant leaves, cherry leaves, horseradish, tarragon, celery leaf, parsley, hot pepper - if you like it spicy. 
Place most of the seasonings on the bottom of the jar, then pour in the washed tomatoes, tapping the jar lightly on the table, with the remaining leaves and dill on top. Dilute salt in a liter warm water. If you have well or spring water, you don’t have to boil it, but boil tap water and pour cooled brine over the tomatoes. The quantity depends on the size of the tomatoes; the larger they are, the more you will need, so it is better to make it in excess. Leave the tomatoes at room temperature for 1-2 weeks for fermentation. The jar must be placed on a tray, because the brine may leak out during fermentation, and covered with gauze. After this, they need to be put in a cool place: a cellar or refrigerator. You can also prepare brown or green pickled tomatoes, the recipe will work and for them. Tomatoes will decorate both everyday life and festive table, including New Year's. 
Pickled green tomatoes recipe 2
You can also ferment green tomatoes with carrots and big amount herbs. To fill, take the same 60-70 g of salt per liter of water. We prepare the jars in advance; they must be washed well with soda and dried. To prepare a three-liter jar, take 1.6 - 1.7 kg of green tomatoes- 1 large carrot;
- a large head of garlic;
- a pod of hot pepper;
- a branch of dill with seeds;
- spices and herbs to taste, but quite a lot: allspice and bitter peas, 4-6 pcs each, mustard seeds
1 tsp, parsley, celery, tarragon, horseradish, cherry and currant leaves, 2-3 bay leaves.
Coarsely chop the tomatoes into arbitrary-shaped pieces. Three carrots on a grater, chop the peeled and washed garlic, cut the hot pepper into pieces, mix everything. We put spices and chopped herbs at the bottom of the jar, then fill it with the prepared mixture and fill it with boiled brine. Place the filled jars on a tray and cover with one or two layers of gauze. Let it ferment for a week at room temperature. Then we put it in the cellar or refrigerator for another 3 weeks, after which the workpiece can be eaten. Heart salad goes well with tomatoes.
Red pickled tomatoes for the winter can be made using this recipe. Take a 10 liter bucket of medium-sized and dense red tomatoes, so that it is about 10 centimeters short. The tomatoes need to be washed. In addition to tomatoes, we will need garlic and parsley and celery. Wash and chop the greens not very finely, peel the garlic, wash and cut into slices. We make a neat cut on the top of the tomato and insert some herbs and a slice of garlic there. We put the stuffed tomatoes in a bucket so that the cut on all of them faces up. We make a brine, for this we boil water, add salt and sugar to it at the rate of 2 tablespoons of salt and 1-2 tablespoons of sugar per liter of water. We will need about 3 liters of brine per bucket. Add 9% table vinegar to the cooled brine, 1 tbsp per 1 liter of brine. spoon. Pour in the tomatoes, cover with a clean cloth, place a plate and pressure on top. Can be used as oppression glass jar with water. In 7-10 days lightly salted tomatoes will be ready. After this, you can put them in jars, cover with plastic lids and put them in the refrigerator or cellar.
For those who do not have a cellar, but do not want to put several jars to ferment, then in order to save space, you can do pickled tomatoes in a saucepan By next recipe. We stock up on red tomatoes. It may not necessarily be cream, but the fruits are small in size and have dense pulp. Of course, it is advisable to take dirt ones. Choose the quantity based on the size of your container so that it is a little incomplete. You will need a lot of greens to make the tomatoes taste rich. Take greens according to your taste, but fresh and juicy. If you have leaves of cherries, currants, grapes, horseradish - great. In addition to greens, take hot peppers, garlic, a little fresh horseradish root and dry mustard. Cut the horseradish into shavings, peel the garlic, large cloves can be cut into 2-3 parts. Place a layer of herbs on the bottom of the pan with the addition of horseradish shavings, garlic and pieces of hot pepper, and a layer of tomatoes on it.
Tomatoes need to be pricked with a fork near the stalk. Alternate this way until the dishes are full. The top layer is green. The brine is prepared in advance and must be cold. For the brine, boil water and add 1.5 heaped tablespoons of salt and 3-4 tbsp. spoons of sugar per 1 liter of brine. For a 10 liter pan you need 5-6 kg of tomatoes and about 4.5 liters of brine. The quantity may be different, it all depends on the size of the tomatoes. Greenery needs several bunches. Fill the tomatoes with brine and sprinkle mustard powder on top (for a 10 liter pan - 3 tablespoons of mustard powder). Cover the top with a plate and press down with a weight. You can cover the container with a towel over the load. The tomatoes ferment for a week, after which they can be placed in jars and stored in a cool place.
For many families, pickled tomatoes are best snack, therefore it is important for the housewife to have a good and delicious recipe. Cook the pickled tomatoes in a saucepan of cold water. Vegetables instant cooking with wonderful taste and aroma. So don't miss the opportunity to cook them at home. I often see pickled tomatoes at the market, but I always pass by because I have one myself. great recipe which I have been using for many years.
When setting the table, remember that without some salty food you simply cannot create the right mood for your guests, so let’s ferment the vegetables together, in this case tomatoes. To ferment tomatoes, you need not only vegetables, but also spices. For pickled tomatoes you will definitely need garlic, dill and horseradish leaf. The tomatoes will turn out simply excellent, with a characteristic sour aroma that you will not confuse with anything else. As soon as the fresh season arrives ground tomatoes, then I begin to slowly ferment, and I advise you.
Required Products:
- 1 kg ripe tomato,
- 2-3 sprigs of dill (umbrellas are possible),
- 1 horseradish leaf
- 2-3 cloves of garlic,
- 1 liter of water,
- 1 tables. l. table salt.
How to cook pickled tomatoes in a saucepan
Take an enamel pan, put spices in it: dill, horseradish leaf and cloves of peeled garlic. You can take dill in sprigs and umbrellas, it will be aromatic and tasty.
Wash the tomatoes and add spices to the pan. It is better to take small tomatoes, they will ferment and pickle faster. It will also be more convenient to place small tomatoes in a pan.
Sprinkle tomatoes with salt. Do not overdo it with salt, otherwise you will spoil the tomatoes. No one can eat over-salted tomatoes, so we strictly observe the proportions.
Fill with cold water and cover with a lid, leave to ferment for 2 days in the room without removing anywhere. I don’t recommend keeping them in the room for more than two days, otherwise the tomatoes will be very sour, which will even hurt your teeth.
Then we see the following picture: foam bubbles appeared, and the water became cloudy. This is a sure sign of fermentation and fermentation. We put the tomatoes in the refrigerator or cellar. In a cool place, the process of acidification and fermentation will stop and the tomatoes will remain tasty. These tomatoes can last up to a month, but I doubt you will be able to resist eating them.
Pickled tomatoes - traditional Russian snack, which is welcome at any table. When I hear the word “fermented”, I remember my grandmother’s cellar with the ceiling hung with bunches of grapes (in this form they could be stored until spring), with shelves on which were crowded delicious jars of jams and marinades, bunches of onions, garlic, and other various supplies for winter. In the center of all this abundance there was always a huge barrel of pickled vegetables and fruits. They fermented everything that was fermented in it: apples, watermelons, tomatoes, cucumbers, cabbage - everything in one barrel. What a delicious treat it was! It’s a pity that it’s impossible to organize such a barrel in a city apartment, although you can ferment vegetables in a three-liter jar - it’s simple and no less tasty.
You will need:
- 25 tomatoes (small)
- salt 3 tbsp. l (with slide)
- sugar 1 tbsp. (without slide)
- water 1.5 liters
- bay leaf 2-3 pcs
- garlic 1 head
- allspice peas
- black peppercorns
- dill umbrellas
- hot pepper
You will also need three-liter jar or enamel pan. I like the jar better because... It is more convenient to store it in the refrigerator.
Step-by-step photo recipe for making pickled tomatoes:
Prepare: Bring water to a boil with salt, sugar and bay leaf. Cool.
Wash the jar and tomatoes. Place at the bottom of the jar spices And garlic. If you don't have dill umbrellas, you can add dry dill seeds. If you like it spicy, add hot peppers(half or tip).
Place in a jar.
Pour in cold brine and leave at room temperature for 3-4 days.
During this time, the fermentation process will begin in the jar, i.e. fermentation using lactic acid bacteria. Unlike, which ferments very actively, tomatoes will not boil. A white film may form on the surface, which should be removed with a spoon and discarded.
After three days, cover the jar with a lid and remove refrigerate for 5-7 days, after which the appetizer that is always welcome on the Russian table is ready. The longer the tomatoes sit in the refrigerator, the brighter and richer their taste will be. Bon appetit!
How to cook cabbage, sauerkraut in a jar, look
Pickled tomatoes. Brief recipe.
You will need:
- 25 tomatoes (small)
- salt 3 tbsp. l (with slide)
- sugar 1 tbsp. (without slide)
- water 1.5 liters
- bay leaf 2-3 pcs
- garlic 1 head
- allspice peas
- black peppercorns
- dill umbrellas
- hot pepper
Prepare the brine: bring water with salt, sugar and bay leaf to a boil. Cool.
Place spices and garlic at the bottom of the jar. Place the tomatoes in a jar, fill with cold brine and leave at room temperature for 3-4 days. After three days, cover the jar with a lid and put it in the refrigerator for 5-7 days, after which the snack is ready. The longer the tomatoes sit in the refrigerator, the more sour and brighter their taste will be.
In contact with
Pickled tomatoes are one of the all-time favorite snacks. Pickles have been prepared in Rus' since ancient times. The primary reason for this was the lack of refrigerators. The harvest had to be stored somehow, and the best way It turned out to be fermentation of vegetables. Cabbage, cucumbers and tomatoes were perfectly stored in brine, placed in a wooden barrel. With the advent of refrigerators, the need to pickle vegetables disappeared, however tasty dish I loved it so much that it is still prepared to this day. Moreover, there are already hundreds of variations in creating snacks.
We would like to offer you wonderful recipe pickled red tomatoes in a bucket. They will be an excellent snack for strong alcoholic drinks, and will also ideally complement the main dishes. Since in modern world wooden barrels for pickling they are used only in large-scale production, then we will use an ordinary plastic bucket. Surely you have such a container at home, left over after buying mayonnaise or pickles in large quantities. If not, then take the most ordinary bucket into which you usually collect water. Choose a suitable pan lid for it. The main thing is that it covers the bucket tightly.
The cooking process itself is very simple and fast, but you will be able to enjoy the finished snack in lightly salted form only after 2 weeks, and in fermented form – after 3.
Taste Info Vegetable snacks / Tomatoes for the winter
Ingredients
- Tomatoes – 2-3 kg (depending on the volume of the bucket);
- Currant leaves – 15 pcs.;
- Garlic – 1–2 heads;
- Dill sprigs – 10 pcs.;
- Black peppercorns – 5–6 pcs.;
- Allspice peas – 5–6 pcs.
- For the brine:
- Salt – 60 g (per 1 liter of water);
- Water – as much as needed (depending on the number of tomatoes).
How to cook pickled red tomatoes in a bucket
Before fermenting tomatoes in a bucket, prepare all the necessary spices. Dill, allspice and black pepper, as well as currant leaves (preferably black) will give your tomatoes an amazing aroma. Garlic will make their taste more spicy and piquant.
Now prepare all these spices properly. Peel the garlic and rinse. Wash currant leaves and dill sprigs under running water.
The plastic bucket in which your appetizer will be fermented also needs to be prepared. Simply pour boiling water over it. Such sterilization will not allow bacteria to multiply inside the container.
It's time for the main ingredient. To prepare delicious tomatoes, try to select vegetables with a dense and tight structure. Soft tomatoes They will simply fall apart, turning into an unappetizing mess. An excellent solution for pickling tomatoes would be to use the “Slivka” variety. They, as a rule, have all the characteristics necessary for fermentation.
Sort the tomatoes, removing damaged fruits. Wash each tomato thoroughly under running water.
At the bottom of a clean bucket we place black and allspice peas, a few peeled cloves of garlic, some black currant leaves, and sprigs of fresh dill.
Then place the washed tomatoes in a dense layer.
Sprinkle each layer with garlic cloves, currant leaves and dill sprigs. Thus, fill the bucket with tomatoes to the top. Place the remaining dill and currant leaves on top of the tomatoes.
Let's prepare the brine: for 1 liter of water you need 60 g of salt. Based on the volume of your bucket, as well as how full it is of tomatoes, calculate required amount liquids. For example, a 5 liter container filled tightly with tomatoes will require 1.5 liters of water and 90 g of salt. Mix the required amount of ingredients and mix thoroughly. The salt must be completely dissolved in water.
Pour the prepared brine over the tomatoes.
Cover the bucket with a lid (it should tightly cover the container with tomatoes, without letting air in), and put it in the refrigerator for storage.
After one and a half to two weeks, you can already try lightly salted tomatoes, and after three, pickled ones. Tomatoes without vinegar must be stored in the refrigerator with the lid closed (if the lid is inflated, it must be opened, the air released and closed again). Bon appetit!
Pickled green tomatoes in a bucket
Ever since an unknown cook came up with the idea of salting green tomatoes, unripe fruits have become a real delicacy. But previously they were simply thrown away! Pickles made from green tomatoes differ from snacks made from ripened vegetables not only in their dense structure and neat appearance. Their spicy, very interesting and unique taste is the main advantage of unripe tomatoes. We suggest you do this delicious snack on one's own. We will salt the vegetables in a plastic bucket, where they can be stored for a very long time. If you have free space in your refrigerator, you can even prepare this wonderful snack for the winter. It is so tasty, spicy and aromatic that you simply cannot get tired of it. Believe me, you, all family members, and your guests will devour these pickles on both cheeks at least every day!
Ingredients:
- Green tomatoes – 2 kg;
- Hot pepper – 1-2 pods;
- Dry dill umbrellas – 5 pcs.;
- Allspice peas – 10 pcs.;
- Garlic – 12 cloves;
- Water – 1 l;
- Salt – 30 g;
- Granulated sugar – 45 g;
- Fresh parsley - a bunch.
Teaser network
Preparation
- First, sort out the green tomatoes. The fruits should not be damaged, rotten or cracked. Surely, most of you are aware that green tomatoes contain quite a lot harmful substance– solanine. To get rid of it, soak vegetables in cold water for 2-3 hours. After this, rinse the tomatoes thoroughly under the tap.
- Rinse the parsley and dry slightly. Also wash the peeled garlic cloves under running water. Cut clean hot peppers into 2-4 parts. If you don't love savory snacks, then the seeds should be removed from the pods.
- The plastic bucket in which you will make pickled green tomatoes must be clean. Just before adding vegetables and spices, pour boiling water over it.
- Place dry dill umbrellas and allspice peas at the bottom of the bucket. A few cloves of garlic, a little parsley and some hot pepper send it there too.
- Place several layers of green tomatoes on top of the spices. Try to compact the vegetables as tightly as possible, because... "free floating" will make them too salty.
- Place another piece of parsley, a little hot pepper and 2-3 cloves of garlic on a layer of green tomatoes. Continue alternating until you run out of ingredients. The last layer should consist of garlic and herbs. Do not fill the bucket completely. Leave 10-15 cm of the container free for the fermentation process.
- Make the brine. In the cold drinking water completely dissolve the salt and granulated sugar. Pour the brine into a bucket filled with tomatoes and spices.
- Place a flat plate on the surface of the bucket. Place a weight on it, for example 3 liter bottle, filled with water. Cover the press bucket with a large, clean towel to keep debris, dust, and bacteria out of the container. Leave the tomatoes at room temperature for 48 hours.
- After 2 days, remove the towel, weight and plate. Cover the bucket with a lid and place it in the refrigerator.
- The readiness of tomatoes can be easily determined by their color. As soon as it has changed, the appetizer can be tasted. On average, the process of pickling green tomatoes takes 30-40 days. It is after this period that the tomatoes will become just like barrel tomatoes - both in appearance and in taste.
Pickled green tomatoes with spicy filling in a bucket
These tomatoes can easily claim the title " delicious snack of the year". It's a pity that such a nomination hasn't been invented yet. But cook it like this original dish still worth it. It's not just delicious! It is extremely tasty, beautiful, and very piquant. So incredible snack will wonderfully complement a simple family dinner, festive feast and receiving dear guests.
Ingredients:
- Hot pepper – 1 pc.;
- Garlic – 10 cloves;
- Green tomatoes – 3 kg;
- Fresh dill – 1 bunch;
- Fresh parsley – 1 bunch;
- Large carrot – 1 pc.;
- Table vinegar – 2 tbsp;
- Sugar – 2 tbsp;
- Salt – 4 tbsp;
- Hot water – 2 l.
Preparation
- First, sort out and wash all the tomatoes thoroughly. Make a cross-shaped cut on each tomato with a knife. Do not cut the tomatoes all the way to prevent them from breaking into quarters.
- Prepare the filling. Peel and rinse the carrots. Remove the skins from the garlic cloves. Remove the seeds from the hot pepper and rinse it as well. Wash the dill and parsley and then dry. If desired, you can add to the filling and Bell pepper– it will give the snack its own aromatic note. Now all this needs to be crushed. The easiest way to do this is with a food processor. However, if this useful device is not on the household, then chop the food in a standard way: Grate the carrots and garlic on a medium grater, and finely chop the greens and peppers with a knife. Mix all filling ingredients thoroughly.
- Using a teaspoon, or even better, a coffee spoon, scoop the filling into the slits made on the tomatoes. Try to fill all the available space with vegetable “minced meat”.
- Place the stuffed tomatoes in a bucket, after scalding it with boiling water.
- Prepare the brine. Add salt, granulated sugar and vinegar 9% to boiling water. Mix thoroughly until all white grains are dissolved. Let the brine cool slightly (to about 70 degrees).
- Pour the slightly cooled brine over the tomatoes in a bucket.
- The liquid should completely cover the vegetables. Otherwise, the top tomatoes will not be salted.
- Cover the bucket with a lid. Its diameter should be slightly smaller than the circumference of the container with spicy tomatoes. That is, the lid needs to be in contact with the contents of the bucket. Place a small weight on top. A press, as such, is not needed. A light weight is needed so that the tomatoes will not float to the surface of the brine.
- Leave the bucket of tomatoes at room temperature for 4 days.
- After the specified period, the pickled tomatoes in the bucket are completely ready for use. This snack should be stored in the refrigerator to prevent it from spoiling. Bon appetit!
Loading...