Pickling tomatoes is one of the most common methods of preserving vegetables for the winter, based on pouring the fruits with a saline solution of a certain concentration. Tomatoes are preserved under the influence of lactic acid, which suppresses the development of putrefactive bacteria. To release a sufficient amount of it during fermentation, you must adhere to certain rules. Today I will tell you how to properly prepare salted tomatoes in jars, buckets, pans, and bags for the winter. True, there are only two places for storing such preparations in the apartment: the refrigerator and its freezer compartment. The only difference is that in the refrigerator the fermentation process lasts 15 days, and in the freezer it lasts 40-50 days and the tomatoes in it do not turn sour until spring.
Cold salted tomatoes in jars for the winter
Almost all housewives tell amazing stories about how their great-grandmothers picked tomatoes. I simply don’t have them, since my grandmother only wet 3 barrels of apples of different varieties; she doesn’t like fermenting tomatoes. I first used these recipes when I was pregnant, and my husband forbade me to even go near boiling water. I chose the ad: “Salted tomatoes - the most delicious recipe” and added salt. I’ll be honest: my husband tried several fruits during the first tasting, and he didn’t like any more. I was delighted with the taste.
For 3 cans with a capacity of 1 liter you need:
- Tomatoes – 2 kg;
- Fresh dill – 4 gr.;
- Allspice – 1 gr.;
- Bay leaf – 1 pc.;
- Cinnamon – 1 gr.
For 1 liter of salted brine:
- Water – 1 l;
- Salt – 60 gr.
Tip: we do not use iodized salt for pickling tomatoes.
Tip: You can salt tomatoes of different ripeness, but always separately, since they require different amounts of salt.
Let's start salting:
- We choose fruits that are red or pink, medium in size, fleshy and without any defects. We wash the vegetables and remove the stalks.
- Let's prepare the jars: thoroughly wash it with soda, rinse under running water and sterilize.
- Place the washed and scalded spices at the bottom of the jar, then the tomatoes tightly, and a bay leaf on top.
- Prepare a 4% brine in a saucepan: add table salt to purified water, boil until it is completely dissolved and cool.
- Pour cold brine over the tomatoes, cover with nylon lids and place in the refrigerator. After 15-20 days, the pickles will be ready.
Tip: to prevent mold, after 20 days, pour 10 ml of cold boiled sunflower oil into the jar.
We got very spicy tomatoes in liter jars.
How to pickle tomatoes in a bucket like in a barrel: recipe
Salting vegetables in a bucket is very convenient if you have a large family and still have a basement to put it in. Because there's never enough room in the refrigerator anyway. I’ve already adapted this way: we go with the whole family to grandma’s, quickly add salt there and immediately put the container in the basement. And as needed, we, our parents, our sister, and even our grandmother take them (she grinds them through a sieve and puts them in borscht instead of tomatoes). Enough for everyone.
Ingredients for a 5 liter bucket:
- Tomatoes – 3 kg;
- Fresh dill – 50 gr.;
- Celery leaves – 5 gr.;
- Parsley leaves – 5 gr.;
- Currant leaves – 25 gr.;
- Water – 3.5 l;
- Salt – 300 gr.
Advice: the enameled bucket must be without any damage so that oxidizing processes do not occur.
How to cook:
- We select medium and unripe vegetables - brown. Wash the tomatoes and remove the stems. We sort out the greens, wash them and pour boiling water over them.
- Let's prepare a 6% brine: boil water along with salt and cool to room temperature.
- Place the spices and tomatoes in a ceramic or enamel bucket. Fill everything with brine and cover the top with a clean, ironed cotton towel or gauze folded in 2-3 layers.
- And then we put a ceramic plate washed with soda, upside down and put a small weight on it.
- We leave the ceramic bucket in the apartment for a day to develop lactic acid fermentation.
- The next day we move the bucket to the basement, where the fermentation process of the products continues.
The snack will be ready to eat in 20-30 days.
Salted tomatoes for the winter in jars using the hot method
In the first year of my daughter’s birth, space in the freezer was taken up by a whole mountain of vegetables and fruits for the first feeding. And there was nowhere to put my tomatoes. I decided to make canned tomatoes - boiling brine is necessary to slow down the fermentation process and you can store them at home in the pantry. They turn out salty and juicy, but there is no such “fermenting” and tart taste. For people who like to close without vinegar, this is an ideal option.
For a 3 liter jar you need:
- Tomatoes – 2 kg;
- Garlic slices – 6 gr.;
- Celery leaves – 4 gr.;
- Horseradish root – 8 g;
- Red hot pepper – 2 gr.
For 1 liter brine:
- Water – 1 l;
- Salt – 60 gr.
Advice: each fruit should be pierced lightly with a match so that they do not crack later.
Let's start salting:
- We choose medium-sized red or pink fruits with thick skin. We wash the vegetables and remove the tails. We cut off the stalk of the pepper, the pulp with seeds and cut into rings. Peel the garlic and horseradish root and cut into strips. We tear the washed celery leaves into smaller pieces.
- Let's prepare the bottle: thoroughly wash it with a soda solution and rinse under running water.
- Place scalded spices at the bottom of the jar and then pack the tomatoes tightly.
- Prepare salted brine in a saucepan: add table salt to purified water and stir until it is completely dissolved.
- Pour the brine into a bottle and, covering it with a tin lid, place it under the table for 3 days.
- After the time has passed, take out the jar and remove the lid; if a film of mold has formed in the canned food, remove it. Next, pour the brine into a saucepan and boil for about 2 minutes, then pour the contents of the bottle, cover with a new sterilized lid and roll up. Place in a blanket until completely cooled.
Tip: do not add 2 cm to the edges of the neck, so that during fermentation it does not spill onto the floor.
Spicy garlic tomatoes in a jar are ready. And most importantly - without sterilization.
Recipe for pickling with mustard
Cooking is an art, and knowledge must always be tested in practice. So we, with the help of a small amount of ground mustard seeds with the existing set of spices, will get a completely different tasting dish. The inherent piquancy of vegetables with a subtle aroma will allow you to cook salted tomatoes in a bag, pan, jars, or bucket for the winter in this way.
For 3 containers with a capacity of 1 liter you need:
- Tomatoes – 2 kg;
- Dried dill – 4 gr.;
- Rosemary herb – 6 gr.;
- Basil herb – 6 gr.;
- Mustard – 15 gr.;
- Water – 1 l;
- Salt – 85 gr.
How to do:
- We choose tomatoes - green, dense, without visible changes. We wash the fruits and remove the stalks.
- Place dried spices and ground mustard on the bottom of jars treated with soda, followed by tomatoes.
- Boil water and add salt, after dissolving the salt, cool the brine.
- Fill the contents of the jars with cold brine, cover with tin lids and place under the table for three days.
- And then we put the pickles in the refrigerator for 20 days, covered with nylon lids.
The main thing is to hold out for 20 long days. And get fragrant green vegetables.
Instant salted tomatoes in a saucepan
Closer to August, you won’t surprise anyone with ordinary fresh vegetables and salads made from them. You have to resort to heavy artillery: I salt tomatoes this way. And in the morning - sausages for the grill and a saucepan with tomatoes "under the arm" and with the company to the river.
Required ingredients:
- Tomatoes – 1.5 kg;
- Garlic – 4 cloves;
- Celery greens – 2 pcs.;
- Dill greens - a bunch;
- Water – 1 l;
- Sugar – 40 gr.;
- Salt – 40 gr.
Tip: the pan should be enameled without scratches.
Cooking:
- We wash the red tomatoes and herbs, separate the stems and peel the garlic. Chop the greens, garlic and cut off the pulp of the tomato with a tail of about 5 mm.
- Prepare the brine: add salt and sugar to purified water and bring to a boil.
- Place spices with tomatoes in a saucepan and fill with hot brine.
- We leave the pan on the table, covering the top with clean gauze, folded in 2-3 layers, and placing a plate with a load on top.
- After three days, put the pan in the refrigerator.
Even after a day, we can take out the tomatoes, cut them into halves, sprinkle with olive oil, and an excellent appetizer is ready.
Tomatoes pickled in a bag for 5 minutes
For modern housewives who keep up with the times, I have an interesting recipe with an ordinary plastic bag. The tomatoes turn out so aromatic, spicy and unusually “sharp”. Absolutely everyone will be happy with this recipe.
We will need:
- Tomatoes – 1 kg;
- Horseradish leaves – 1 pc.;
- Dill greens – 5 sprigs;
- Black pepper – 6 mountains;
- Garlic – 2 cloves;
- Salt – 20 gr.;
- Sugar – 50 gr.
Cooking:
- We take small red tomatoes. We wash the fruits, cut off the tail and 5 mm of the fruit itself. Peel the garlic and finely chop it with herbs.
- We take a vacuum or food disposable bag and put all the products in it, close the clasp and shake it several times to evenly distribute the spices. And we put another bag on top.
- Place the resulting preparation in a bowl and leave the tomatoes to marinate for a day at room temperature.
The time spent is 5 minutes, and the next day a whole package of lightly salted tomatoes is ready.
Today we delved into various options for preparing salted tomatoes: in a bag, in a pan, in jars, in a bucket for the winter. But to draw the line, I suggest watching the video in detail.
Right now we can note that housewives are in full swing of preparing preparations for the winter. Of course, the entire harvest has been harvested and needs to be processed urgently. And for this, more than ever, by the way, we will offer you a delicious recipe for preparation - hot salted tomatoes.
I'm sure that you have already made various salads using them and even sauces. But this time I suggest you prepare hot canned tomatoes. I assure you - you will like them!
Ingredients for a three liter jar:
- fresh tomatoes - 1.6 kg,
- dill greens - 50 grams,
- garlic – 15 grams,
- capsicum – 3 grams,
- leaves of black currant, celery and parsley – 15 grams,
- sweet pepper – 30 grams,
- bay leaf – 2 pcs,
- salt per 1 liter of water - 50 grams.
We select tomatoes that are brown or red with dense flesh. Wash the capsicums and tomatoes in running cold water. Let the water drain. Soak the greens. Rinse in running water and shake off any remaining water. 
We choose sweet peppers with thick and fleshy walls. Wash in water. Cut, remove the stalk and seeds. Rinse again and cut lengthwise into narrow strips. 
Cut the capsicum into small pieces. Peel the garlic and rinse in running cold water. 
Place spices and herbs on the bottom of dry, clean jars (prepared and sterilized). Then mix the tomatoes with the prepared peppers and garlic. Fill the filled jars with boiling water (water should be poured into the center so that the jar does not burst). Cover the jars with lids and leave for 5 minutes. The lids also need to be boiled in advance for about 5-6 minutes. Then drain the water from the jars, carefully holding the contents. Boil the water again and pour it into the jars. Cover and leave for another 5 minutes. After five minutes, drain the water and fill with the prepared hot brine. For 1 liter of water we take 50 grams of salt. Boil the brine for 10 minutes. We seal the jars filled with brine hermetically and quickly cool them. 
The preparations are ready!
Last time we learned how to do
Pickling tomatoes is a great way to make homemade preparations for the winter. There are many different options for salting tomatoes, where in addition to salt, vinegar, citric acid, and even an aspirin tablet are used as a preservative. The salting procedure can be carried out using the hot or cold method.
Surely you have a favorite recipe for salting tomatoes, but there comes a time when you want a variety of flavors. Below are the best options for pickling tomatoes.
The right tomatoes for pickling
In order for canned tomatoes to delight you with their taste and elastic texture in winter, you need to choose the right varieties for pickling. Elongated, oblong-shaped fruits with hard, dense flesh are ideal. You can salt red ones, but it is better to choose brown (slightly unripe) tomatoes. These salted tomatoes in jars for the winter look beautiful and appetizing, have the right texture, and a memorable taste.
The following spices are usually chosen for pickling:
- seeds, umbrellas, dill;
- garlic cloves;
- mustard seeds;
- leaves of parsley, cherry, black currant;
- bay leaves;
- hot pepper (peas, fresh rings);
- peeled horseradish root/leaves.
Spices are not placed in the jar all at once, in certain combinations. For example, lovers of the spicy taste of salted tomatoes add horseradish to jars, and fans of the sweet-spicy aroma add currant leaves.
If you are going to pickle green tomatoes, their variety and shape are not as important as their size: you should choose small-sized fruits.Principles of salting for the winter
The process of salting vegetables in barrels or jars, compared to pickling, is considered a more useful way of preserving them for consumption in winter. Boiling water and vinegar used in marinades have a destructive effect on the vitamin composition of tomatoes. Cold salting (fermentation) preserves their benefits and increases them due to the formation of enzymes necessary for good digestion. Therefore, a salted tomato will serve as an excellent addition to “heavy” meat and fried foods.
Tomatoes should be thoroughly washed with water and inspected for defects. Vegetables with a damaged surface cannot be harvested for the winter, but they can be used for quick salting.
The jars that will be used for pickling tomatoes must be sterilized with steam (can be done in a double boiler, oven, or microwave). Metal lids are also subject to mandatory processing (boiling).
If you are going to use a cold salting method, then it is enough to clean the containers and plastic lids with baking soda.
Garlic and horseradish must be thoroughly peeled and washed. Leaves and greens should be sorted out from debris, twigs, damaged parts, and rinsed with clean water.
Quick salting of tomatoes
When the harvesting season is just beginning, before salting tomatoes in jars for the winter, a recipe for quick salting is popular in many families. Lightly salted tomatoes stuffed with spices are cooked in brine for 24 hours; they are tasty as an accompaniment to barbecue, as an appetizer, and are usually eaten faster than they are cooked.
Lightly salted stuffed tomatoes
You will need red fleshy tomatoes the size of an egg. Cut them into halves with a knife or crosswise, cutting them to the end (it is convenient to use a bread knife). Place the filling of chopped garlic, parsley, and dill into the resulting gaps.
At the bottom of any convenient container, generously place dill umbrellas, sprinkle mustard seeds, add currant leaves, horseradish, pepper, and bay leaves.
Pour the stuffed tomatoes with brine (stir 1 tablespoon of salt without iodine, sugar, 1 teaspoon of dry mustard powder into 1 liter of boiled, cooled water), press down on top with pressure. Wait one day and you can take a sample. These quick salted tomatoes are stored in a cool place for 5 days.
Salty aromatic tomatoes
By choosing this recipe you will get sweet-spicy salty tomatoes with the aroma of roasted peppers. You will need: a bucket of medium red tomatoes (each needs to be pierced with a fork), 5 sweet peppers, for connoisseurs of spicy taste - 1 hot pepper, a couple of heads of garlic, currant leaves, horseradish root, dill (seeds or umbrellas), oil (favorite vegetable) for frying peppers, salt.
Fry the coarsely chopped peppers in oil until soft, cool. Divide the spices in half, spread the first part along the bottom of the bucket, place half the tomato on top, then put the peppers on them and pour out the oil, from frying, lay out the second part of the spices, add the tomatoes to the top of the bucket. Close the lid.
A day later, prepare the brine (5 tablespoons of salt, 3 liters of clean water), fill a bucket with tomatoes, pick up pressure, and place the bucket in the kitchen. After 5 days, the fragrant tomatoes are ready quickly. Keep cool.
Cold barrel salting
Using a similar technology to lightly salted tomatoes, you can prepare real salted tomatoes for the winter. Pickling recipes are usually simple, and the results exceed expectations.
Pickled tomatoes
At the bottom of dry jars (3 liters), washed with soda or scalded with boiling water, place a pinch of dill seeds, a bay leaf, and a few peppercorns. Place the tomatoes quite closely, choosing fruits with hard flesh and thick skin. Pour 1 tbsp into jars. salt (without iodine, always coarse), 3 tbsp. sugar, 1 full tbsp. dry mustard powder. Pour cooled boiled water over the top layer, cover with washed plastic lids, and refrigerate for 2 months. The tomatoes will ferment, acquire a harsh, slightly carbonated taste, and become barrel-like. Tomatoes salted in this way should be stored in the cellar/refrigerator.
Fans of aromatic spices in pickles will love the following recipe.
Salted tomatoes
For preparation you will need firm red or yellow tomatoes, tender currant leaves, cherries, horseradish root/leaves, young garlic cloves, pepper, dill, mustard (dry), sugar, salt.
It is recommended to start filling jars with leaves, dill, and spices. In a 3 liter jar, it is enough to put a small young currant leaf, cherries, dill seeds/umbrella, peeled root, half a horseradish leaf, about 4 medium cloves of young garlic, 5 peppercorns. Place the tomatoes evenly on top of the spices. Pour 2 tbsp. l. sugar, coarse salt, dry mustard. Fill the jars with clean water (tap or bottled) and close with a plastic lid. Turn the jar over to dissolve the salt and sugar. Pickling tomatoes for the winter can a priori be considered the main event of August, and the first sample is taken in October. Tomatoes salted using this option are perfectly kept cool until spring.
Unusual salting option
Those who choose how to pickle tomatoes in an unusual way will like this method of preparation, when the tomatoes practically retain their original fresh taste and can simply be used in food and in the preparation of other dishes.
"Juicy" tomatoes
You will need tomatoes and salt. Jars and metal lids should be sterilized before sealing.
Place ripe tomatoes with a diameter of 5-7 cm into a boiling pan of water, a few at a time, hold for a couple of minutes, and remove to a bowl of cold, clean water. Remove the skin from blanched tomatoes, put them in a 5 liter pan, add a whole tbsp. salt (without iodine, coarse), without water, put on gas. From the moment of boiling, wait 5 minutes. Juice will be released. Mix very carefully and continue cooking for 5 minutes. We carefully pack the tomatoes into sterilized jars, filling them one at a time, pouring the boiling juice that has been released, rolling them up, and covering them until they cool.
Salted tomatoes according to the hot salting recipe deserve attention; they can be offered to small children. There is no vinegar, only tomatoes and salt.
Simple salted tomatoes
Any ripe red or yellow tomatoes will do. Large tomatoes should be cut into 4 parts, small ones - in half. Place in jars (1 liter is convenient). Add 1 tsp. with a slide of salt and water to the top. Filled jars must be sterilized (lay a kitchen towel on the bottom of the pan, place the jars inside. Make sure they do not reach the walls of the pan or touch each other. Carefully pour water along the wall of the pan so that it reaches ¾ of the height of the jars, put the pan on gas . You need to start counting the sterilization time after boiling the water in the pan: 15 minutes for 1 liter jars. Roll up the lids (sterile), turn them over, and be sure to wrap them up. Keep cool.
Pickling green tomatoes
Weather conditions are such that all the tomatoes never have time to ripen before frost sets in. In this case, thrifty housewives will be helped out by recipes on how to pickle green tomatoes. It is important to remember that only medium and large green fruits can be pickled.
Spicy green tomatoes
If you have a medium-sized bucket of green tomatoes, you should have: 7 heads of garlic, hot pepper pods (adjust the spiciness to taste), a large bunch of parsley, salt. Make a side cut in each vegetable. Prepare the filling: chop and mix garlic, parsley, pepper.
Stuff the tomatoes with this mixture. Place the remaining filling on the bottom of the pickling bucket and tightly stuffed green tomatoes on top. Fill the container with brine (boil 3 liters of drinking water, add 6 tablespoons of salt, cool). Place under light pressure. After a week, transfer the tomatoes into washed jars, use the resulting brine for filling, close with simple lids, and hide in the cellar.
Be patient and wait the month required to salt the green tomatoes. You can eat such fruits right away, but their taste will become rich and full after a month.
There is a simpler recipe for tomatoes, picked green, in jars for the winter.
Green salted tomatoes
Prick medium green tomatoes in 3 places with a toothpick. In 3 liter jars: dill seeds, currant leaves, horseradish, hot pepper rings. Arrange the tomatoes, top with parsley, dill, and sprinkle with chopped garlic cloves. Add 3 tbsp. salt (iodine-free, coarse), 1 tbsp. dry mustard powder.
Fill the jars with cold water and seal with plastic lids. Twist the jars in your hands to dissolve the salt. Refrigerate. You can appreciate the taste of pickled green tomatoes after a couple of months.
The existing variety of recipes for preparing tomatoes (ripe and green) for the winter will allow the housewife to choose the most delicious ways to pickle tomatoes in order to delight her household in winter with natural and healthy products. Recipes for making salted tomatoes are often quite simple and do not require special cooking skills. An important condition for preservation by salting barrels/buckets/jars without adding acetic, citric, or acetylsalicylic acid is storing finished products in the cold.
Canned vegetables are sold everywhere, but many housewives still prefer to pickle their own tomatoes for the winter. It’s not surprising, because homemade food is much tastier, prepared from fresh vegetables and does not require large financial costs.
If you don’t have any favorite cooking recipes, check out the article. She will teach you how to salt tomatoes in different ways and in different dishes.
Calorie content of salted tomatoes
Calorie content does not exceed 15 kcal per 100 grams
. So the snack is ideal for dietary nutrition.The benefits of salted tomatoes are due to their rich composition. They contain a lot of vitamins, phosphorus, magnesium and potassium. In order for salted tomatoes to better preserve all this goodness, it is recommended to prepare them for the winter in their entirety, just like eggplants.
Tomatoes also contain lycopene. This substance, being a powerful antioxidant, helps in the fight against many diseases. Regular consumption of salted tomatoes significantly reduces the likelihood of heart disease.
Salted tomatoes have an anti-inflammatory and antibacterial effect on the body. And remember, the greatest benefit to the body comes from vegetables that were not pickled with vinegar, the effect of which on the digestive system cannot be called beneficial.
Classic pickling recipe for the winter
The popularity of the classic technology for preparing salted tomatoes is constantly growing. The secret is that it helps to prepare a quality product, a gourmet find.
Ingredients:
- Tomatoes – 2 kg.
- Vinegar – 1 tablespoon.
- Salt – 2 tablespoons.
- Sugar – 4 tablespoons.
- Currant, cherry and horseradish leaves.
- Celery, dill, parsley.
- Peppercorns, garlic.
How to cook:
- Rinse tomatoes, leaves and herbs with water and dry, then place in prepared jars. Place some leaves, herbs and garlic on the bottom, tomatoes on top, then another layer of herbs.
- Pour boiling water over the contents of the jars and leave for 5 minutes. Then carefully pour the liquid into a saucepan, add salt and sugar, and boil. Pour the resulting brine over the tomatoes, add a little vinegar to each container and roll up.
- Wrap the roll up and leave it upside down under the blanket until it cools. After this, move the workpiece into the cold to await further fate.
Video recipe
Important! Experienced chefs recommend using a toothpick to make a hole in the stem area of each tomato before putting it in a jar. This simple technique prevents cracks on the surface when exposed to hot water.
How to cook salted tomatoes in a jar
Now let's look at the simplest way to prepare salted tomatoes. It is simple, fast and does not require large financial and physical costs. The finished snack tastes simply delicious.
Ingredients:
- Tomatoes – 1.5 kg.
- Dill – 1 bunch.
- Chili – 1 pc.
- Currant leaves – 2 pcs.
- Salt – 3 tablespoons.
- Water – 2 liters.
- Celery and parsley.
Preparation:
- Boil a liter of water, add salt and stir. Combine the resulting mixture with the remaining cold water. After an hour, strain the brine.
- Place greens at the bottom of the prepared jars, place washed tomatoes without stems on top, making layers of seasonings. Proceed carefully so that the fruits do not bruise.
- Pour brine over the tomatoes, cover with nylon lids and leave in the room for 2 weeks. Then remove the foam and mold from the salted vegetables, add fresh salt solution, roll up the jars and refrigerate.
You simply cannot find a simpler recipe. The finished snack can be stored for a long time and will always accompany mashed potatoes or fried potatoes.
How to pickle green tomatoes
At the end of the vegetable season, many housewives are left with unripe tomatoes in the garden. The question arises, what to do with such a harvest? There is a solution - salting. Salted green tomatoes have a piquant taste and are considered a good alternative to pickles. And paired with salted beets and pepper you get an excellent assortment of vegetables.
Ingredients:
- Green tomatoes – 1 kg.
- Currant leaves – 7 pcs.
- Dill – 2 umbrellas.
- Garlic – 3 cloves.
- Horseradish leaves – 3 pcs.
- Hot pepper – 1 pc.
- Salt – 2 tablespoons.
- Water – 1 liter.
Step-by-step preparation:
- Remove the stem from each vegetable and rinse with water.
- Make a bed of herbs at the bottom of a two-liter jar and place tomatoes on top. Cover with the remaining herbs, add cloves of garlic and hot pepper without seeds.
- Pour water into a large bowl, add salt and wait until an even thin layer forms at the bottom. After two minutes, pour the water into the jar of tomatoes. Close the jar with a plastic lid, previously scalded with boiling water.
Video cooking
The best place to store salted green tomatoes at home is in the refrigerator, basement or cool pantry. A month after corking, the appetizer is ready for tasting.
How to pickle tomatoes in a barrel
The recipe for salted tomatoes in a barrel is suitable for housewives with a large family. It allows you to prepare a lot of delicious vegetables in one go. The main thing is to have a suitable storage space.
Ingredients:
- Tomatoes – 20 kg.
- Salt – 900 g.
- Garlic – 10 cloves.
- Horseradish leaves – 10 pcs.
- Hot pepper – 1 pc.
- Cherry and currant leaves - 15 pcs.
- Dill seeds – 50 g.
- Water – 15 liters.
Preparation:
- Prepare your ingredients. Peel the tomatoes, rinse with water, rinse the greens, and peel the garlic.
- Cover the bottom of the barrel with herbs, add dill seeds and a few cloves of garlic. Place a layer of tomatoes on top. Repeat layers until the barrel is full. The main thing is that there are a few centimeters left to the top. Place a horseradish leaf torn into large pieces on top of the vegetables.
- Make a brine by mixing salt and water. Pour the resulting mixture over the tomatoes, cover with a piece of clean gauze, place a circle and a weight on top. After two decades, the appetizer is ready.
The method of storing tomatoes for the winter in a barrel has been used in many countries since ancient times. And every year its popularity increases, because the finished product is perfect in terms of taste and aroma.
Pickled tomatoes for the winter - the best recipe
Housewives marinate tomatoes in different ways, and in each individual case the finished dish differs in taste, sweetness and degree of spiciness. I like the honey brine based recipe. Pickled tomatoes prepared in this way are incredibly tasty and retain maximum nutrients.
Ingredients:
- Tomatoes – 2 kg.
- Water – 3 liters.
- Garlic – 2 heads.
- Honey – 180 g.
- Vinegar – 60 ml.
- Salt – 60 g.
- Currant and horseradish leaves, dill.
Preparation:
- Rinse the tomatoes with water, cut off the stalk area, and push one clove of garlic into the resulting hole.
- Pour boiling water over spices and herbs and place in prepared jars. Fill the containers with prepared tomatoes and cover with lids.
- Pour water into a saucepan, add salt, vinegar and honey, and boil. Fill the jars with hot brine. After 15 minutes, drain the brine and repeat the procedure. After the third approach, roll up the jars and wrap them until they cool.
Store jars of pickled tomatoes in the cold. The honey snack will reach readiness and reveal its taste in a week.
Useful information
The methods for pickling vegetables are almost identical, with the exception of some nuances. I will share a few secrets that will help you prepare the perfect pickled tomatoes.
- For pickling, use “cream”. These tomatoes have thick skin and a fleshy structure. Additionally, they are not subject to deformation during the salting process.
- Any container is suitable for pickling cucumbers. In the case of tomatoes, I do not recommend using barrels and other large containers, otherwise the product will collapse under its own weight. The best solution is a glass container with a volume of 3-5 liters.
- Tomatoes have a pronounced taste and aroma, so it is not necessary to add a lot of herbs and spices. Tomatoes go best with dill, garlic, red pepper, parsley, celery, horseradish and currant leaves.
- Tomatoes are rich in solanine. This substance slows down the fermentation process, so at 20 degrees the snack reaches readiness no earlier than after 2 weeks.
Pickling tomatoes for the winter in jars- This is one of the best ways to prepare vegetables. Due to the content of lactic acid and salt, seaming can be stored for several years and retain its excellent taste.
Recipe for pickling tomatoes in jars for the winter
Required Products:Red pepper pod
- red tomatoes – 1.6 kg
- 50 g green dill
- black currant leaves - a couple of pieces
- tarragon, parsley, celery – 15 g each
To prepare the brine:
Salt - about three glasses
- 10 liters of water
Cooking features:
Prepare the brine: dilute kitchen salt in a small amount of hot water and combine with cool water. After settling, strain it through a thick cloth. For pickling, select pink, identical tomatoes. Wash them thoroughly in a basin, changing the water several times. Cut off the stems. Wash all the greens, leaving the water to drain. Fold on the bottom, place the tomatoes. After pouring brine, transfer to a room with a temperature no higher than 20 degrees. Don’t forget to cover with nylon lids and let stand like that for 2 weeks. This time is enough for fermented milk fermentation to take place. The brine will become cloudy and will be partially absorbed into the vegetables. Remove foam and mold from the surface, add saline solution up to the neck. Now you can sterilely seal the caps and transfer them to a cool place.
Consider and.
Pickling tomatoes for the winter in jars - sweet
You will need:Sweet pepper - one piece per jar
- apples – 3 pcs.
- a handful of grapes, blackberries and currants
- tomatoes
- 3 pieces of bay leaf
- 50 g sugar
- 50 g table salt
- peppercorns – 10 pcs.
Cooking features:
Chop the apples into slices and place them in the previously prepared container. You can also add a handful of blackcurrants, blackberries and grapes - the taste will be piquant and very interesting. Place the tomatoes in a thick layer in containers. Add pepper, cut into 4 parts. Fill each container with water. Pour the water into a saucepan and boil. Fill the jars with boiling water again and leave for a couple of minutes. Drain the liquid and prepare the marinade. Add sugar, peppercorns, bay leaves, and salt to the water. Boil the marinade, pour into containers, cover with prepared steamed lids. Roll up the container and turn the rolls upside down.
You will like it too.
Pickling tomatoes in liter jars for the winter
Required components:25 g tarragon
- 150 g garlic
- horseradish root – 20 g
- tomatoes – 10 kg
- chilli pepper - several small pieces
For the brine:
Salt – 400 g
- 8 liters of water
How to prepare:
Prepare the brine in advance: dissolve table salt in water, let it sit for a while, strain. Prepare clean jars with lids. Select strong tomatoes: rinse in cool water, tear off the stems. Remove the garlic husks and rinse in water. Cut large cloves in half. Remove the peel from the horseradish root, rinse, and chop into slices. Rinse the peppers and herbs. Spread the tomatoes in a dense layer, layering with spices and herbs. Throw one pepper into each container. Fill with brine and cover with plastic lids. Leave in a warm place for 12 days. Remove moldy foam from the surface and add more clean brine. Close with simple lids and transfer to the cellar. If you want it to be spicy, add more horseradish.
Consider and.
Simple pickling of tomatoes in jars for the winter
You will need:Hot pepper - several small fruits
- 30 g garlic
- 145 g dill
- tomatoes – 10 kg
- capsicum bell pepper – 0.25 kg
To prepare the brine:
8 liters of water
- salt - ? kg
How to prepare:
First prepare the brine: dilute the salt in some water, set aside for a while until it becomes concentrated. Prepare lids and jars in advance. Select ripe tomatoes, wash them, and pick off the stems. Remove the husks from the garlic and wash it. Wash the bell pepper, divide in half, cut out the seed part. Chop into long slices. Rinse fresh dill in a basin. Place the tomatoes in a container, layer with herbs, pepper slices and garlic cloves. Pour the brine on top and transfer to a warm place for ten days. After fermentation is complete, remove any mold or foam from the surface. Add new brine, cover with lids, transfer to a warmer, and seal tightly.
Browse and pickling tomatoes for the winter in jars video. You will learn a lot of useful things from it.
Cinnamon Recipe
Ingredients:
1.5 teaspoons cinnamon
- 5 g bay leaf
- tomatoes – 10 kg
- 8 liters of water
- half a kilogram of salt
How to cook:
Make a brine in advance: dilute salt in it. After it has settled, strain it. Select strong and red tomatoes. Wash them, cut off the stalks. Place in a thick layer in jars. But it’s not worth accepting. Add cinnamon and bay leaves to each container and distribute the number of tomatoes equally. Fill with brine, cover with plastic lids, and let sit for at least 10 days to infuse. In this case, the room temperature should be at least 20 degrees.
Pickling green tomatoes in jars for the winter
Required components:Sugar – 0.2 kg
- black currant leaves – 90 g
- green tomatoes – 10 kg
- fresh dill – 0.2 kg
To prepare the brine:
Fine table salt – 0.25 kg
- five liters of water
How to prepare:
Make a pickle. After settling, strain it. Select green tomatoes and wash them. Cut off the stems. You can also carefully tear them off. Rinse the greens. Dip the tomatoes into boiling water in small batches and soak for two minutes. blanching. Cool them quickly under a stream of cold water. If you exclude heat treatment, the vegetables turn out to be harsh. Place the fruits in a dense layer in a clean container. Top with fresh herbs. Pour sugar into each container. Add brine and leave for fermentation in a warm room for a week. Be sure to add fresh brine. After sealing with nylon caps, transfer to a cool place.
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Recipe with tomato paste
Ingredients:
Tomato mass – 10 kg
- currant leaves – 40 pieces
- red tomatoes – 10 kg
How to cook:
Wash good, ripe tomatoes, tear off the stems and stems. Rinse the picked currant leaves in clean water. Line the bottom of the containers with currant leaves, arrange the tomatoes, and add salt. Place the currant leaves again and the vegetables again. Sprinkle with salt again. Fill all containers in the same way. Prepare tomato paste from overripe tomatoes. Rinse the vegetables first in cool water. Cover the containers with lids and keep for a week at 20 degrees. Once fermentation has begun, move to a cooler location.
Pickling cherry tomatoes in jars for the winter
You will need:
Cherry – 0.6 kg
- parsley with herbs – 50 g each
- garlic clove – 3 pieces
- aromatic peppercorns – 3 pcs.
- laurel leaf – 2 pcs.
- bell pepper
To prepare the marinade:
Liter of water
- 0.025 liters of acetic acid
- a couple of tablespoons of salt and spices
Place 2 garlic cloves, chopped herbs and aromatic peppers into the processed container. Prick the cherry tomatoes in the area of the stalks and place them in containers, starting with large tomatoes. Layer the fruits with parsley and sweet pepper. Add spices and water. Pour into the canned food and let it sit? hours. Pour back into the saucepan and boil again. Combine the marinade with vinegar and roll up with tin lids. Turn the preserves over, place them on the lids, wrap them in a warm cloth, and let them cool completely for several weeks.
Cold salting of tomatoes in jars for the winter
Ingredients:
Red tomatoes – ? kg
- garlic clove - a couple of pieces
- acetic acid – 30 ml
- table salt – 15 g
- a tablespoon of sugar
- water – 500 ml
- greens
- aspirin tablet
Place fresh herbs, garlic, bay leaves and peppercorns in a treated glass jar. Fill the container with ripe, whole tomatoes. They should be pressed tightly against each other. Prepare a brine using cool filtered water and spices. Stir the contents thoroughly and leave for two minutes. Add cold brine on top. Crush an aspirin tablet and pour it on top. This will prevent nasty mold from forming.
Recipe with cloves
Prepare the following components:
One and a half kilograms of tomatoes
- a pair of dill umbrellas
- aromatic and black peppercorns
- two sprigs of fresh parsley
- two clove buds
- a small spoon of mustard
- cherry and blackcurrant leaves
- a pod of hot pepper
- garlic clove – 3 pieces
To cook the brine:
A small spoon of granulated sugar
- 4.2 tbsp. spoons of salt
- two liters of water
- laurel leaf – 2 pieces
How to cook:
Select ripe plum-shaped tomatoes with thick, whole skin. Wash and pick the stalks. In a bowl of clean water, rinse the cherry leaves, parsley, and dill. Remove the husks from the garlic and wash it. Wash the pepper pods and cut off the dried husks. Try not to damage the flesh, otherwise the workpiece will turn out extremely sharp. Prepare clean containers with lids. Place some of the spices on one. Fill containers with tomatoes. Place peppers between the fruits. Cover the top layer with mustard seeds and greenflies. Fill a saucepan with water, throw in the bay leaves, add granulated sugar and salt. Boil the brine for exactly five minutes. Remove from the stove and cool. Fill the contents with cold brine and seal the container with plastic lids. Place the rolls in a cool room for three weeks.
There are many variations of pickling tomatoes. It doesn’t matter which one you choose for yourself, because each recipe is original in its own way. The preparation can include other vegetables and even fruits and berries. This makes the taste of the preparations even more interesting!
