How to salt jars of tomatoes cold. Cold pickling of tomatoes

Tomatoes can be salted green or red. In any case, the thing turns out to be delightful.

And although the effect of cabbage brine is somewhat higher, tomato tastes good and has a more operative effect. One drawback - during biting off, they are able to splash abundantly on clothes and then not wash off. Salted tomatoes have come into our everyday life not so long ago. There are no old traditional recipes for salting them yet. Housewives to this day tirelessly conduct various experiments, trying to surpass themselves.

It turns out a delicious product that goes very well with boiled potatoes.

Ingredients (based on two to three three-liter cans):

• tomatoes (varieties "cream", "chumachok") - three kilograms;
• garlic - one head;
• pickling broom of horseradish foliage, cherries, currants, dill (with seeds) - one per jar;
• lavrushka - two leaves, black pepper - ten peas, cloves - two buds, allspice - three peas (for each jar);
• salt - 50 - 60 grams per can.

How to salt tomatoes in jars for the winter:

1. We wash the tomatoes in cold water, without fail, we cut off all the tails. We do not use spoiled vegetables.
2. We wash the pickling "broom", cut it into pieces no longer than a match, mix, achieving uniformity of the composition. We lay out on the banks to cover the bottom. This should take about half of the composition.
3. We lay bay leaves, pepper, cloves in the indicated quantities.
4. We dilute one hundred to one hundred twenty grams of salt in half a liter of boiling water, pour the hot solution into jars with spices.
5. We lay the tomatoes. Do not forcefully do this. Add chives to the jars, the remaining "broom". Some in the middle arrange the next layer - it is allowed.
6. Top up the jars with cold water, close them with nylon caps. It is necessary to gently shake the jar and turn it over several times so that the saline solution spreads evenly.

After that, we leave the cans in a place that is not exposed to the direct rays of the sun. After sustaining three days, we move them to a cool place for two weeks. Allowed to be stored in the refrigerator, on the balcony (if cool enough), in the cellar. Recipe for pickling a tomato you will lick your fingers, try it!

For those who like to diversify their winter diet with blanks, we would like to offer other spinning options: pickling and salting. You can easily find all these and many other recipes in our recipe book on the website.

Salted tomato delicious recipe

Salted tomatoes are considered a delicious snack that cannot be bought in the store. The main advantage is that vinegar is not used. Small varieties of tomatoes in glass containers look very nice. It is recommended to use it in the first half of winter, until the vegetables have lost the bulk of their vitamin composition.

Ingredients:

• pickling broom (one per can) - foliage of horseradish, cherries, currants, dill, parsley, celery, garlic, pepper, mustard seeds, lavrushka and cloves;
• vegetable oil - one spoonful per jar;
• salt - 100 - 140 grams per one and a half liters of water;
• tomatoes - 3 kg for two cans;
• sugar - 20 grams per jar (added if desired).

How to salt tomatoes for the winter:

1. We select strong and red tomatoes with dense pulp. Unripe fruits are allowed to be used, but they should be salted in a separate container.
2. My tomatoes. To make them better saturated with salt, we pierce each with a toothpick.
3. Banks are recommended to be sterilized.
4. We lay out the tomatoes in a container, add a "broom". Make sure the horseradish leaves are on top to prevent mold from forming. For the same purpose, vegetable oil is added, its stain does not allow air to pass through to vegetables.
5. Pour in not too hot (for green) or cooled (for red tomatoes) brine.

Be careful not to pour under the throat - it may leak out during fermentation. We cover the jars with lids and leave them in the room for several days. Then the cans are moved to a cool place and kept for another three weeks.

A simple recipe for pickling a tomato with garlic

One of the most common recipes. Tomatoes keep well throughout the winter.

Ingredients:

• tomatoes - 10 kg;
• fresh dill - 150 gr (about a bunch);
• garlic - 220 gr (5 - 6 heads);
• horseradish - 50 gr (one medium-sized root);
• tarragon - 25 gr (2 - 3 stems);
• hot pepper - 10 gr (one pod);
• salt - 400 gr;
• water - 8 liters.

How to salt tomatoes with a simple salting:

1. The tomatoes are sorted, washed in cold water, the tails are removed.
2. It is recommended to sterilize clean cans.
3. Tomatoes are laid out in a prepared container along with spicy ingredients. Note that you can use a pan, tub, bucket as a container. Vegetables should be stacked as tightly as possible, shake the container periodically. The pickling "broom" is laid out in three steps - bottom, middle, top.
4. Fill in the brine.

If salted in a large container, then the top is covered with a napkin, on which a circle with a load is superimposed. It is periodically necessary to rinse the circle, remove the formed mold. After a month and a half, the tomatoes are completely ready for consumption. But keep in mind that in a large container, red tomatoes are not salted under the load, as they are prone to deformation.

Salting tomato for the winter

This is the only way to preserve the grown tomato crop earlier. Much has changed over time, but this recipe has remained unchanged. salt tomatoes for the winter is within the power of every housewife.

Ingredients:

• pickling "broom" - 1 per can;
• garlic - 3-4 prongs per jar;
• water, preferably spring water;
• coarse salt - 3 - 4 tablespoons per 1 liter of water;
• tomatoes of small and medium varieties.

How to pickle tomatoes for the winter:

1. Tomatoes are selected to be the same size and ripeness. The correct solution is to use slightly unripe vegetables grown in the open field, which have a thin but strong enough skin. Remove the tails, rinse the tomatoes thoroughly with cold water.
2. Salted "broom" is cut into pieces of eight centimeters. We put about half on a three-liter glass container, leave the second for now.
3. We lay the tomatoes, trying to do it as tightly as possible. Garlic is added to the jar at the same time. The remaining spice is laid out on top of each container.
4. It is not scary if, when preparing the brine, add more salt than necessary. The secret is that tomatoes will take in as much as is required for pickling. We prepare brine at the rate of one liter per three-liter jar. Dissolve salt in boiling water, wait seven minutes, start pouring into jars.

We lightly cover the jars filled with brine with nylon lids and leave them in room conditions for several days to activate the fermentation process. When the brine becomes cloudy, the formed gas bubbles will be visible to the naked eye, the jars are tightly covered with lids and sent to a cold place. After a couple of weeks, the tomatoes are ready, you can eat.

How to salt tomatoes in liter jars

It is believed that you can salt in any container, but for convenience they use glass jars.

Ingredients:

• tomatoes - three kilograms;
• salt - three tablespoons;
• sugar - two tablespoons
• pure water.

Cook together:

1. We choose small tomatoes, pierce the skin, put them tightly in jars up to their shoulders.
2. We send large tomatoes to a saucepan and heat them without boiling. We rub the mass through a sieve, add salt and sugar.
3. Jars with small tomatoes are poured with the prepared composition. Make sure that a couple of centimeters remain free to the top of the neck.
4. A liter can of tomatoes is sterilized in boiling water for ten minutes.

This recipe makes delicious tomatoes in their own juice.

How to salt tomatoes for the winter

The recipe is convenient for those who live in urban settings without a cellar. Moreover, it is quite expensive to purchase such a product in winter, but you always want something unusual, spicy-sour, salty ...

Ingredients:

• "Bouquet" for pickling - 1 per can;
• garlic - 3 - four cloves;
• salt - 5 - 6 tablespoons;
• sugar - 3 tablespoons;
• water - 2.5 liters;
• tomatoes.

Cooking method:

The entire recipe is based on the preparation of a tomato in a three-liter glass container.

1. A pickling "bouquet" washed in water is placed on the bottom of a clean jar.
2. Tomatoes are washed with cold water, pierced in the area of ​​the stalk with a toothpick several times, and sent to the jar.
3. We put the garlic, cutting it coarsely.
4. Boil water for the brine, add salt and sugar, wait a little. Pour jars of tomatoes with a not very hot brine. At the same time, we place a metal spoon in the jar so that it is in contact with the glass wall. This measure is necessary so that the glass does not burst from the hot brine.
5. Lightly cover the jar with a lid, leaving access for air. In this position, everything remains in a warm place for a couple of days.

As soon as the brine becomes cloudy and bubbles appear, the lids are put on tighter, the cans are sent to a cool place. Tomatoes can be eaten after a week. The recipe is super!

A simple recipe for pickling tomatoes in jars

This recipe for green tomatoes has its own peculiarity. To prevent the tomatoes from being harsh, they are preliminarily kept in boiling brine (water and salt) for two minutes

Ingredients:

• tomatoes - 10 kg;
• dill - 200 gr (a pair of bundles);
• currant (black-fruited variety) - 100 gr (80 - 100 leaves);
• granulated sugar - 200 gr;
• coarse salt - 250 gr;
• water - 5 liters.

Cooking method:

1. We sort out the tomatoes, discard the spoiled ones, rinse in cold water, removing the tails.
2. We cut the spicy set into small pieces, put in containers (can be divided into several layers).
3. Boil water, dissolve salt.
4. For a couple of minutes, we send the tomatoes into the boiling brine, then we put them in jars.
5. Add sugar to the brine, continuing to boil until completely dissolved.
6. After waiting a little, fill the jars with tomatoes.

It is necessary to store tomatoes for several days in the room, then rearrange them to a colder place. The appetizer is the first grade!

Salted tomatoes have always been considered one of the special delicacies in Russia. There are many ways to salt them for the winter. In winter, these vegetables will remind you of the summer season.

Cold-canned tomatoes retain much more vitamins than hot-water treated tomatoes.

Tomatoes are harvested in this way in jars, enameled dishes or wooden barrels.

It is best to take cream tomatoes or other meaty varieties for this preparation. The fruits should be small, ripe, without visible damage. Green tomatoes are also harvested using the cold method.

The tomatoes are washed and punctured several times around the stalk. Greens, garlic, cherry or currant leaves are placed at the bottom of the pan or jar. Then the tomatoes are laid tightly, spices, granulated sugar and salt are poured, pour cool water and pour in vinegar. Closed with plastic lids and placed in a basement or refrigerator.

Pre-cooked and cooled brine is also used. To do this, pour sugar and salt into the water, add black pepper and other spices and bring to a boil. Then they cool and fill them with tomatoes.

Cold-harvested tomatoes are delicious. Depending on the brine, they can be made spicy or lightly salted. The only drawback of harvesting tomatoes in a cold way for the winter, they cannot be stored for a long time at room temperature, only in the refrigerator or cellar.

Recipe 1. A simple recipe for cold tomatoes for the winter

Ingredients

dense, ripe tomatoes;

under Art. a spoonful of 70% acetic acid and granulated sugar;

garlic - head;

dill umbrella and horseradish leaf;

3 leaves of cherries and currants.

Cooking method

1. We sort out the tomatoes, wash them and make several punctures with a fork near the stalk.

2. We wash the jars with soda and let them dry. Put horseradish greens and a dill umbrella on the bottom of the glass container. Next, lay out the tomatoes, layering them with currant leaves, cherries and garlic cloves.

3. Pour sugar and salt into the jar, fill with cool, settled water, add vinegar and close with plastic lids.

4. We store jars of tomatoes in the refrigerator or cellar. You can use them in a month.

Recipe 2. Cold tomatoes for the winter with mustard

Ingredients

a kilogram of dense tomatoes;

30 g fresh dill;

two leaves of cherry and currant;

3 pcs. bay leaf.

Brine

litere of water;

15 g mustard powder;

70 g granulated sugar;

7 peas of black pepper;

Art. a spoonful of coarse rock salt.

Cooking method

1. For pickling, take dense, unripe tomatoes. Rinse them, put them in a colander so that the glass will have excess moisture.

2. Wash the jars with baking soda, rinse and dry. Place the tomatoes in a dry glass container, shifting them with bay leaves, dill and cherry and currant leaves.

3. Pour water into a saucepan, dissolve salt and sugar in it, season with peppercorns, boil and add mustard. Cool the resulting brine completely and pour the tomatoes in the jars cold already. Cover with plastic lids and place in a cool, dark place.

Recipe 3. Cold tomatoes for the winter "Real jam"

Ingredients

6 kg of dense tomatoes;

0.5 tbsp. rock salt and sugar;

3.5 liters of settled water;

Art. vinegar;

two heads of garlic;

dried dill with umbrellas;

6 bay leaves;

9 aspirin tablets;

30 pcs. black allspice peas;

a couple of sprigs of celery.

Cooking method

1. Wash the tomatoes well. Rinse the celery and shake off lightly. Peel the garlic cloves.

2. Place two bay leaves, a pinch of allspice peas, two cloves of garlic cut in 4 pieces, dill and a celery stick on the bottom of a clean glass container.

3. Place the tomatoes tightly in the jars. Add 2 more cloves of garlic, celery and dill.

4. Pour water into a saucepan, add sugar and salt, add vinegar and stir until completely dissolved. Let the brine brew and pour over the tomatoes in the jar. Add three aspirin tablets to each jar. Close them with plastic lids and put them in the basement or refrigerator.

Recipe 4. An old recipe for cold tomatoes for the winter

Ingredients

ripe tomatoes of fleshy varieties;

a kilogram of sugar;

half a kilogram of salt;

5 g ground red pepper;

leaves of currant and horseradish;

mustard seeds;

Dill seeds;

50 g of vinegar essence;

10 liters of water.

Cooking method

1. Cook the brine. Pour salt and granulated sugar into the water, add currant leaves, red pepper, boil and cook for 10 minutes. Remove from heat, cool completely and add vinegar essence.

2. Put horseradish leaves, mustard seeds and dill seeds in a clean glass container. Then stack the tomatoes tightly. Fill them with cooled brine and roll them up with metal lids.

3. Put the jars in the cold. Tomatoes preserved in this way can be stored for a couple of years.

Recipe 5. Green tomatoes in a cold way for the winter

Ingredients

four kilograms of green tomatoes;

2 tbsp. l. table salt and 25 g of granulated sugar for each liter of water;

hot pepper pods - 6 pcs.;

greens and dill umbrellas;

garlic - head;

black peppercorns;

bay leaf - 5 pcs.

Cooking method

1. Wash the tomatoes, cut large fruits in half. Make punctures with a wooden skewer or toothpick near the stem. Disassemble the head of garlic into cloves, free them from the skin and cut into small pieces. Sort out the greens, rinse and dry. Rinse hot peppers and cut into thin rings.

2. Put a layer of tomatoes on the bottom of an enamel saucepan, stirring with garlic, put herbs and spices on top. Thus, lay all the tomatoes, while the last layer should be made of herbs and spices.

3. Dissolve salt and sugar in cold water. Pour the resulting brine over the tomatoes so that it completely covers them. Cover and place in basement or refrigerator.

Recipe 6. Cold salted tomatoes for the winter

Ingredients

ten kilograms of tomatoes;

a large bunch of dill greens;

a small piece of horseradish root;

100 g of currant leaves and horseradish;

head of garlic;

0.7 kg of rock salt.

Cooking method

1. Sort out the greens, rinse them under running water and place them on a paper towel to dry a little. Take small, strong, ripe tomatoes and rinse well. Cut the peeled horseradish root into plates.

2. Send the cans washed with soda to the oven for sterilization. Put herbs and horseradish root in a dry glass container. Fill the jars tightly with the tomatoes and top with the herbs.

3. Dissolve the salt in water and pour the resulting solution over the tomatoes so that they are completely immersed in the brine. Cover the jars with boiled nylon lids and leave them for three days for the tomatoes to acquire the desired flavor. Store jars in your basement or refrigerator.

Recipe 7. Cold tomatoes for the winter

Ingredients

ten kilograms of tomatoes;

10 liters of filtered water;

rock salt - one and a half glasses;

mustard - 50 g;

head of garlic;

two large bunches of fresh dill;

25 g of tarragon and horseradish leaves;

100 g cherry leaves;

20 g black peppercorns.

Cooking method

1. Rinse the tomatoes well and prick in several places with a wooden skewer near the stalk. Disassemble the garlic into slices, peel them and cut them into thin slices. Sort out the greens and rinse well under running water. Cut the horseradish leaves into 10 cm pieces. Transfer the greens to a bowl and sprinkle with mustard powder.

2. Put greens on the bottom of a clean, dry enamel pot, lay the tomatoes tightly on it, interlayering with leaves of horseradish and cherries. At the end, lay out the herbs and cover with cheesecloth.

3. In cold, filtered water, dissolve the salt, and pour this brine over the tomatoes. Place a flat dish on top and place a weight on it. Leave the tomatoes at room temperature for a week. Then place the pot in the basement.

The tomatoes will be ready in a month and a half.

Recipe 8. Cold tomatoes for the winter with honey

Ingredients

one and a half kilograms of tomatoes;

5 tbsp. spoons of honey;

100 ml lemon juice;

sea ​​salt - 5 g;

4 cloves of garlic;

cilantro and basil

half a chili pepper pod;

60 g of olive oil.

Cooking method

1. We wash the tomatoes well and make shallow cross-shaped cuts. Dip the tomatoes in boiling water for a few seconds, then drain the water and remove the skin with a sharp knife. Sprinkle the peeled tomatoes with coarse salt and leave for a while until the salt melts.

2. Peel the garlic and chop it with a knife. Chop cilantro in the same way as garlic. Cut the chili into thin rings. At the basil, we cut off the leaves and finely chop them. Mix lemon juice with honey.

3. Put the tomatoes in a prepared jar, sprinkle with garlic, chili and herbs.

4. Add tomato juice to lemon-honey sauce and stir, add olive oil and marinade over tomatoes. Soak the tomatoes at room temperature for a couple of hours, then put them in the refrigerator or basement. Make sure the marinade completely covers the tomatoes.

Recipe 9. Cold tomatoes for the winter with bell peppers

Ingredients

ripe, dense tomatoes;

6 sweet peppers;

3 pcs. hot pepper;

200 g of peeled garlic;

a bunch of dill, celery, parsley and cilantro.

Marinade

a glass of salt, vinegar and granulated sugar;

a pinch of black peppercorns;

three bay leaves.

Cooking method

1. Pour granulated sugar and salt into the water, season with black pepper and bay leaves, send to the fire and boil. Boil for a couple of minutes, then pour in the vinegar and cool.

2. Sort out greens and tomatoes and wash. Rinse sweet and hot peppers, remove seeds and cut into large cubes. Peel the garlic cloves. Place vegetables and herbs in a blender and grind until smooth. Spread the green mixture evenly over clean, dry jars.

3. Fill jars tightly with ripe, sturdy tomatoes and top with chilled marinade. We close it with boiled plastic lids and put the jars in a dark, cool place. Tomatoes can be eaten after a month.

Recipe 10. Cold tomatoes for the winter with carrots

Ingredients

ten kilograms of ripe, dense tomatoes;

kg of carrots;

fresh dill;

two heads of garlic;

bay leaf and ground red pepper;

half a kilogram of salt.

Cooking method

1. Wash small, hard tomatoes, do not remove the stalks. Peel the carrots, rinse and grate on a coarse grater. We sort out the dill and rinse. Peel the garlic and cut into thin slices.

2. Place dill, bay leaf, garlic on the bottom of a clean enamel bucket and sprinkle with red pepper. Spread the tomatoes, layering them with grated carrots and garlic. Spread the herbs on top.

3. In cold, settled water, dissolve the salt and pour the resulting brine over the tomatoes so that it completely covers them. Place oppression on top. Store tomatoes in a cool, dark place.

• For cold harvesting, take only tomatoes of the same ripeness and shape.
• You can harvest tomatoes in a cold way in a glass container, an enamel bucket or saucepan, as well as in wooden tubs.
• Do not mix different varieties of tomatoes when preserving.
• To prevent the tomatoes from bursting, the fruits are pierced with a wooden skewer or toothpick near the stalk.
• When canning tomatoes in a cold way, it is very important to thoroughly wash the herbs and vegetables so that the harvest does not deteriorate ahead of time.
• The brine can be made cold, or you can boil, cool, and only then pour tomatoes into it.

Harvesting vegetables for the winter is our traditional, national, inherited from thrifty and thrifty ancestors. And although modern supermarkets offer just the widest assortment of all kinds of pickled, salted and dried vegetables, sometimes you still want to cook something of your own - homemade, natural, real. It just so happened that pickled rather than pickled tomatoes, cucumbers and cabbage are traditional for our national cuisine.

By the way, this is a huge plus - after all, tomatoes and cucumbers preserved in a cold way retain much more nutrients than those that have been cooked.

And sauerkraut is even more so becoming a storehouse of vitamins and minerals.

However, you and I will learn to harvest not cabbage with cucumbers, but everyone's favorite tomatoes. Cold pickled tomatoes are an opportunity not only to preserve the gifts of summer for the winter, but also to get a vigorous, delicious snack, which is for potatoes, and for a glass, and for a feast, and in the world. So let's learn!

A simple recipe for cold pickling tomatoes

You can cold pickle tomatoes in wooden tubs, in an enamel bucket or in a saucepan, and in a regular glass jar. Based on one three-liter jar, we need the following ingredients:

• ripe tomatoes - how much will fit in a jar;
• vinegar 9% - 1 tablespoon;
• coarse table salt - 3 tbsp. l .;
• granulated sugar - 1 tbsp. l .;
• garlic - 1 head;
• horseradish leaf;
• dill stalk with an umbrella -1 pc .;
• cherry leaf - 2-3 pcs.;
• currant leaf - 1-2 pcs.

Preparation:

To pickle tomatoes in jars, the fruits must be thoroughly rinsed, and then chopped near the stalk. Banks must also be thoroughly washed and wiped dry. At the bottom of the jar we put a washed horseradish leaf, a stem and an umbrella of dill, and then we fill the jar with tomatoes, trying to stack the fruits tightly, but do not crush or crush them. In the process of filling the jar, do not forget to shift the tomatoes with currant and cherry leaves and add peeled garlic cloves.

Now pour salt and sugar into the jar and fill it all with cold bottled (boiled or filtered) water and add vinegar. Everything! We seal the jar of tomatoes with a regular plastic lid and put it in the refrigerator.

If you suddenly have a wooden tub at home, try pickling tomatoes in it. By the way, you can replace this rare kitchen accessory with an ordinary enamel bucket. So, the ingredients will be needed the same as for cold pickling in jars. Take only salt at the rate of 500-700 g per 10 liters of water, and sugar, respectively, 3 times less. And we don't use vinegar in this case!

We put horseradish leaves and dill at the bottom of the tub or bucket, and then fill the container with tomatoes, shifting them with currant and cherry leaves and garlic cloves. Fill the tomatoes with brine, put a wooden circle on top (a dish, a lid with a smaller diameter than the diameter of the tub) and put pressure on it. We leave the tomatoes for a couple of days at room temperature, and after the start of fermentation we put them in a cold cellar or in the refrigerator.

Salted tomatoes with mustard

Another way to cold pickle tomatoes.

Ingredients:

• tomatoes - 1 kg;
• dill - 30 g;
• cherry leaf - 2 leaves;
• currant leaf - 2 leaves;
• bay leaf - 3 leaves.

• water - 1 l;
• dry mustard - 15 g;
• granulated sugar - 2, 5 tbsp. l .;
• black peppercorns - 6 pcs.;
• table salt - 1.5 tbsp. l.

Preparation:

For salting in this way, we need brown tomatoes, that is, those that just barely ripened. The fruits should be approximately the same size, without cracks, dents or spoiled areas. So, wash the tomatoes, dry them and place them in clean dry jars, shifting the tomatoes with dill, lavrushka leaves, currants and cherries. Prepare the brine separately by boiling water with salt, sugar and black pepper. Dissolve dry mustard in hot brine and leave it to cool completely. Pour tomatoes with cold brine, seal the jars with nylon lids and leave for a couple of days in a cool place.

An old recipe for pickling tomatoes

No matter how interesting new recipes are, but any old way of preparing a particular dish always arouses interest: how did our ancestors manage with improvised means and natural products? Here's an example of an old recipe for cold pickling tomatoes.

Ingredients:

• water - 10 l;
• granulated sugar - 4 tbsp.;
• coarse table salt - 2 tbsp.;
• ground red pepper - 1 tsp;
• black currant leaves - a handful;
• vinegar essence - 2 tbsp. l.

Preparation:

First, prepare the brine. To do this, mix the water with salt, sugar, currant leaves and red pepper and let the brine boil. Boil it for about 10 minutes, then remove from heat and leave to cool. When the brine has cooled, add vinegar essence to it. Of course, our ancestors did without vinegar essence, but its use significantly speeds up the salting process, and such tomatoes are stored for a long time and without problems.

Now we take clean cans, put horseradish leaves, dill seeds, mustard seeds or any other spices at our discretion on the bottoms. However, keep in mind that too much spice can spoil the taste of the finished product. Therefore, try to do it without frills. Fill the tomatoes with cold brine, close them with metal lids and put them in the cold. Everything! Tomatoes preserved in this way can be stored for 2-3 years.

Salting is a common preservation method, thanks to which you can eat vegetables until spring. Sodium chloride blocks the growth and reproduction of rotting microorganisms. The technology of this method is almost the same for all vegetables, but tomatoes require a special approach. What recipes for pickling tomatoes for the winter to choose, and how to make the taste of the preparation unforgettable?

Easy to prepare

It is hard to believe that even a couple of centuries ago this vegetable in Russia was considered an inedible and useless overseas "curiosity". There was even a misconception about the toxicity of the fruit. But today agriculture has more than 2 thousand species. How to sort out such a variety and choose the “right” tomatoes? Indeed, when salting, it is so important to preserve the shape and juiciness of the vegetable.

Salting tomatoes for the winter: "tomato" subtleties

Tomatoes, unlike some vegetables, such as cucumbers or zucchini, have their own unique bouquet of taste. In order not to drown out the taste and aroma of tomatoes, when salting them, you need to use about two times less spices than when preserving the same cucumbers. High-quality pickling of tomatoes requires compliance with four rules.

1. Do not use large containers. Hard cucumbers can be pickled in large containers, even in a barrel. For tomatoes, it is advisable to use smaller dishes - containers of 1-10 liters. Since they are deformed under their own weight.
2. Make a stronger brine. The sugar concentration in tomatoes is higher than in cucumbers, so more salt is needed for preservation. Traditionally, brine for green fruits is made, observing the ratio of 300-400 g per 5 liters of water, and for ripe ones - 250-350 g.
3. Calculate the ratio correctly. Usually, the amount of fruits and brine takes up half the volume of the dishes: 1.5 kg of fruits and 1.5 liters of brine are placed in a three-liter container. A deviation from this indicator by 100 g (or 100 ml) is allowed with an increase or decrease in the density of the masonry.
4. Take into account the duration of the fermentation process. Fermentation lasts about two weeks at a temperature of 15-20 ° C (with the cold method). This is due to the fact that a poisonous substance - solanine - accumulates in tomatoes, especially unripe ones.

Choosing a "pot-bellied" vegetable ...

When choosing "material" for future harvesting, carefully examine the fruits. Unspoiled ones, the skin of which has no damage, should be used. It is worth paying attention to two more nuances.

1. Preference for plum shape. Such fruits are covered with a dense skin, which does not allow them to deform when preserved, and at the same time they are juicy and fleshy inside. The following varieties of tomatoes are perfect for pickling: Humbert, Mayak, Gribovsky, Fakel, Novinka, De Baro, Titan, Ermak, Bison.
2. The degree of maturity. Green tomatoes keep their shape perfectly, as well as medium ripeness. However, you can also pickle mature, red fruits, however, you need to handle them more carefully.

Tomatoes will be salted better if you put fruits of the same variety and approximately the same size in one jar.

... and other ingredients

In addition to tomatoes, salting requires water and salt. Ordinary cooking, iodized can not be used. The originality of the workpiece is achieved due to the spices. They go well with tomatoes:

• Dill;
• Red pepper;
• parsley;
• celery;
• garlic;
• tarragon.

To keep the tomatoes strong and elastic, oak and cherry leaves, which contain a large amount of tannins, are thrown into a container with salting.

Technology: 3 ways

Before proceeding with salting, it is necessary to carry out preparatory measures. Before salting tomatoes in jars for the winter, wash the tomatoes thoroughly without damaging the peel, spread them on towels and wait until they dry, and then carefully remove the stalks. All other vegetables from the selected recipe, herbs and leaves are also thoroughly washed and freed from excess water. Salting containers and lids must be washed with laundry soap or soda, sterilized. If vegetables are cold-salted, container sterilization is not necessary. There are three ways to pickle:

• cold - brine at room temperature is used;
• hot - boiling brine is used;
• without brine - whole fruits are salted in tomato puree.

Each of these methods has its own specifics, which are reflected in the table below.

Table - Features of salting methods

7 cold methods ...

In the recipes below, except for the last one, the brine is prepared in the same way. Salt, for better dissolution, is poured with half a glass of hot water, diluted with the remaining cold volume according to the recipe. The brine is settled and filtered through gauze folded in several layers.

Authentic

Peculiarities. This “grandmother's” recipe has remained unchanged for several generations. The main rule is tomatoes and nothing else. Well, maybe a couple of spices for flavor.

Ingredients:

• main ingredient - 1.5 kg;
• water - 1.5 l;
• salt - 150 g;
• hot pepper - one pod;
• dill - 50 g;
• parsley, tarragon and celery - 15 g;
• currant leaves - two pieces.

Technology

1. Make a pickle.
2. Put a third of all greens in a jar.
3. Lay out the tomatoes, alternating with herbs.
4. Pour in the brine.
5. Close the lids and keep at 15-20 ° C for two weeks: the brine should become cloudy during this time.
6. Clean the surface of the tomatoes from foam and mold, add fresh brine to the container.
7. Roll up and place in cool storage.

Onion chopped into rings can be added to salting.

With bell pepper

Peculiarities. Any spices in this recipe, as in any other, can be changed to your taste, but the salt concentration cannot be adjusted.

Ingredients:

• main ingredient - 10 kg;
• water - 8 l;
• salt - 0.5 kg;
• sweet pepper - 250 g;
• hot pepper - one pod for each jar;
• garlic - 30 g;
• dill - 150 g.

Technology

1. Prepare the brine.
2. Remove the sweet pepper from seeds and stalks, cut into strips, remove the skin from each clove of garlic.
3. Place the main ingredient in jars, alternating with layers of herbs, bell pepper and garlic.
4. If desired, put a pod of hot pepper in each container.
5. Pour with brine and close.
6. Withstand 10-12 days at 15-20 ° C.
7. Clean the tomatoes from mold and foam, add fresh brine to the container.
8. Roll up.

With horseradish and garlic

Peculiarities. This preservation can be made sharper by doubling the amount of horseradish and cutting the hot peppers before putting them in the jar. In this case, you need to add 200 g of dill, and take not 400, but 600 g of salt.

Ingredients:

• main ingredient - 10 kg;
• water - 8 l;
• salt - 400 g;
• garlic - 150 g;
• horseradish root - 20 g;
• tarragon - 25 g;
• hot pepper - a pod for each jar.

Technology

1. Make a pickle.
2. Remove the peel from the horseradish, cut into large pieces, peel the garlic cloves and cut in half. Put the tomatoes in jars, alternating with herbs and spices.
3. If desired, put hot pepper in each container.
4. Pour with brine and leave in a warm room for 12 days.
5. Peel the tomatoes, add fresh brine, roll up and place in cool.

Cinnamon

Peculiarities. Tomatoes, pickled with cinnamon, have a spicy, warming taste. You can add other spices to such a preparation, but it is better to do without dill so as not to interrupt the oriental flavor.

Ingredients:

• main ingredient - 10 kg;
• water - 10 l;
• salt - 0.5 kg;
• cinnamon - one and a half small spoons;
• bay leaf - 5 g.

Technology

1. Put the tomatoes in jars, placing laurel and cinnamon between the vegetables.
2. Pour with brine, close.
3. Keep for 10-12 days at 15-20 ° C.
4. Peel the fruits, add fresh brine, roll up.

With green fruits

Peculiarities. Such a blank can be done without heat treatment of the fruits, but then they will turn out to be harsh for an amateur.

Ingredients:

• green tomatoes - 10 kg;
• water - 5 l;
• salt - 250 g;
• sugar - 200 g;
• dill - 200 g;
• currant leaves - 100 g.

Technology

1. Make a pickle.
2. Keep the tomatoes in parts in boiling water for one or two minutes, then cool with running water.
3. Arrange the cooled tomatoes in jars, mixed with herbs.
4. Pour sugar into each container and pour in the brine.
5. Leave in a warm place for six to seven days.
6. If necessary, peel the fruits, pour fresh brine into the container.

Pickled green tomatoes are a popular dish in Georgia. Prepared according to the described recipe, they are aromatic and crispy.

With carrots

Peculiarities. Carrots will prevent the tomatoes from souring. Therefore, cold pickling tomatoes can be done in a bucket or large enamel pot. You do not need to remove the stalk from the tomatoes, this will help the fruits to keep their shape.

Ingredients:

• tomatoes and carrots in a ratio of 10: 1;
• salt at the rate of 0.5 kg per bucket of water;
• garlic, bay leaves, parsley, hot peppers and other spices to taste.

Technology

1. Make a pickle.
2. Put the tomatoes in a prepared bowl, sprinkle with carrots and spices chopped on a coarse grater.
3. Pour brine over vegetables.
4. Cover the workpiece with a napkin made of natural material from above, put a large wooden chopping board, press down with a load.
5. Place the container in a cool place. Thus, tomatoes can be stored all winter.

As soon as mold appears on the vegetables, it must be immediately removed with a clean napkin.

With cloves

Peculiarities. For this method, the brine is prepared in a special way. In the full volume of water, you need to stir salt, sugar, add laurel. Boil for about five minutes, then cool.

Ingredients:

• main ingredient - 1.5 kg;
• water - 2 l;
• garlic - three to four cloves;
• hot pepper - a pod;
• parsley - two branches;
• dill - two umbrellas;
• cherry and currant leaves - three each;
• carnation - two or three buds;
• mustard seeds - a small spoon;
• allspice - two peas;
• bay leaf - two pieces;
• salt - 4 large spoons;
• sugar is a small spoon.

Technology

1. Prepare the brine.
2. Put some of the greens in the jar, then the tomatoes, put the pepper between the fruits. Cover the vegetables with herbs and sprinkle with mustard.
3. Pour in the brine. Close the jar.
4. Cool for three weeks.

A teaspoon of citric acid can be added to the brine along with sugar and salt. This will give the tomatoes a characteristic sourness and extend the shelf life of the workpiece.

... and 5 hot

Experienced housewives, when implementing the hot method, recommend making a puncture with a toothpick or a needle near the stalk of each tomato before putting the vegetables in jars. This will prevent the fruit from cracking.

Classical

Peculiarities. This method can be used to preserve tomatoes with apples, plums and even beets. To do this, the components are laid out in the following sequence: half of the greens, apples (or other fruits or vegetables), tomatoes, the remaining greens.

Ingredients:

• main ingredient - 2-3 kg;
• water;
• salt - two large spoons;
• sugar - two to four large spoons;
• vinegar 9% - a large spoon;
• cherry leaves, horseradish, currant;
• parsley;
• Dill;
• garlic, black peppercorns to taste.

Technology

1. Send half of the leaves and herbs, garlic and pepper to jars, then put the tomatoes, and again a layer of leaves and herbs on top.
2. Pour in boiling water, wait five minutes.
3. Drain the water carefully into a saucepan, stir in the sugar and salt and simmer for five minutes. Add vinegar at the end.
4. Pour the brine into the jars, roll up.
5. Turn upside down, placing them on a tray or on a baking sheet. After the final cooling, put away in a cool place for storage.

Jars can be sterilized in any way: in an oven, multicooker, microwave or steam bath.

With carrot tops

Peculiarities. A jar of tomatoes salted in this way will not only have an unusual look, but a very original and memorable taste. It is advisable to take the tops from large vegetables.

Ingredients:

• main ingredient - 15-20 medium-sized pieces;
• water - 1 l;
• salt - a large spoon;
• sugar - four large spoons;
• vinegar 9% - a large spoon;
• carrot tops - four to five branches;
• aspirin - one tablet.

Technology

1. Put some of the carrot tops in a liter jar.
2. Fill the container with tomatoes.
3. Cover the top with small sprigs of tops.
4. Pour water into a saucepan, stir sugar and salt, boil and simmer over medium heat for three to four minutes.
5. Pour the brine into the tomatoes, cover and leave for 10-15 minutes.
6. Gently drain the liquid into a saucepan, boil again and simmer over medium heat for five minutes. The container with vegetables should be covered with a lid.
7. Pour the brine into a jar, wait seven to ten minutes.
8. Drain the liquid into a saucepan and simmer for five minutes.
9. Crush an aspirin tablet and pour the powder into a jar.
10. Pour the solution into the tomatoes, pour the vinegar into the container, cover with a lid.
11. Let stand, rotating the can from side to side to release excess air.
12. When all the air bubbles come out, twist the jar, turn it upside down and wrap it up with a blanket.
13. Put away for storage in a day. The workpiece will be ready in two to three months.

If you salt tomatoes with aspirin, the tomatoes will be stored longer, and the jar will not "explode".

In a saucepan

Peculiarities. The pot must be thoroughly washed with baking soda or laundry soap and rinsed with boiling water.

Ingredients:

• the main ingredient is how much will go into the pan;
• salt at the rate of 350 g per 5 liters of water;
• spices to taste: garlic, black peppercorns, basil, mint, cherry and currant leaves, dill.

Technology

1. Send the tomatoes to the pan, shifting the fruits with spices; there must be a layer of greenery on top.
2. Dissolve salt in water, put on fire and boil for five minutes.
3. Cover the tomatoes in a bowl with a large plate (in diameter it should be approximately equal to the diameter of the inner walls of the pan) and pour the brine into the container right over the plate to the brim.
4. Close the container with a lid.
5. Cool down. Tomatoes will be ready in a month.

Salting a tomato hot does not allow vegetables to be stored in the pan for a long time. It is advisable, after the tomatoes are ready, to arrange them in the jars.

With garlic filling in honey brine

Peculiarities. Salted tomatoes in jars will get an exotic flavor if prepared with honey.

Ingredients:

• the main ingredient is how much will fit in a three-liter jar;
• salt - two large spoons per liter of water;
• honey - 1.5 large spoons per liter of water;
• parsley and garlic to taste.

Technology

1. Chop the garlic with a press and mix with finely chopped parsley.
2. Cut the stalks out of the tomatoes with a sharp knife, making a depression to the middle of the fruit.
3. In the resulting "pits" push a mixture of garlic and herbs.
4. Send the tomatoes to the jar.
5. Stir salt and honey in water, boil.
6. Drain the brine into a jar, wait ten minutes.
7. Gently pour the liquid into a saucepan, bring to a boil.
8. Pour into a jar, tighten the lid.

Express recipe

Peculiarities. For stomach problems, it is better to use recipes for pickling tomatoes without vinegar. The described option is perfect for this, while the conservation will be ready after a few days. The peculiarity of the method is that not whole, but chopped tomatoes are salted.

Ingredients:

• tomatoes - 2 kg;
• water - 5 l;
• salt - two large spoons;
• garlic - head;
• sugar - ten large spoons;
• dill - a bunch;
• hot pepper to taste.

Technology

1. Send dill, pepper and garlic to the jar, and tomatoes cut in two on top. Put the second part of greens and garlic on top.
2. Boil water, stir in sugar and salt, leave on medium heat for five minutes.
3. Pour the brine into containers with the workpiece, close the lids.
4. Withstand a day at 20 ° C.
5. Put away in a cool place. After three days, the salting is ready.

When added as a spice celery, you can get a special, unconventional taste of salted tomatoes.

No brine

Harvesting salted tomatoes without brine involves an additional step: cooking tomato puree. This is where the "illiquid" in the form of crumpled and cracked fruits comes in handy, which will not be suitable as the main ingredient in other methods.

Traditional

Peculiarities. The tomato mass for this recipe is made from overripe vegetables processed with a blender. First, you need to remove the skin from the fruit.

Ingredients:

• whole tomatoes - 5 kg;
• tomato mass - 5 kg;
• salt - 250 g;
• currant leaves - 15-20 pieces.

Technology

1. Spread the leaves on the bottom of the cans, then lay the tomatoes, sprinkle the fruits with salt, then again the leaves, again the main ingredient and again salt. Continue until the containers are full.
2. Pour the tomato mass into the container.
3. Close the jars and keep for six to seven days in a room where the temperature is maintained at 15-20 ° C, then transfer the containers to storage in a cool place.

With mustard

Peculiarities. Salted tomatoes with mustard captivate with their delicate pungency. In addition, mustard acts as an additional preservative.

Ingredients:

• whole tomatoes and tomato puree - 5 kg each;
• salt - 150 g;
• currant leaves - 125 g;
• mustard powder - half a small spoon.

Technology

1. From cracked and overripe tomatoes, make mashed potatoes by processing the fruits with a meat grinder. Rub the mass through a sieve to free it from seeds and skins.
2. Line the bottom of the cans with leaves, lay out a layer of whole tomatoes, sprinkle with salt mixed with mustard. Then repeat the sequence: leaves - tomatoes - a mixture of salt and mustard. Continue until the jars are full. The last layer must be leaves.
3. Pour tomato puree over the workpiece.
4. Close the containers with lids, stand for six to seven days at a temperature of 15-20 ° C, then put them in a cool place for storage.

They say that if you dream of salted tomatoes, wait for changes, and unfavorable ones. Therefore, it is better to enjoy pickles not in a dream, but in reality. Moreover, to salt tomatoes for the winter, neither culinary talents nor exotic ingredients are required. A little free time and a couple of interesting recipes - and the original preparation is ready.

Reviews: "Almost like my grandmother did"

I canned tomatoes according to a similar recipe, in the sense, the proportion of salt-sugar-vinegar. I put tomatoes, a little onion rings, carrot slices, garlic, a piece of hot red pepper (or more - if it is spicy), a couple of pieces of red bell pepper, peppercorns and lavrushka, and from the greens I put only celery - a very fragrant and tasty pickle then in jar.

Belli $, http://forum.say7.info/topic46297.html

For the second year I have been making such tomatoes - very, very tasty! and, for me personally, it is very important, always a stable result - for 4 days tomatoes are ideal) never had mold. And even my terribly fastidious mother said: “Delightful! almost like my grandmother did in my childhood)) "

marra_odessa, http://www.povarenok.ru/recipes/show/86191/

The most difficult thing is to prepare the jars, lids and all the ingredients, the process of pickling and canning itself takes very little time. A 1 liter jar takes about 0.5 kg of tomatoes and 0.5 liters of marinade. The exact amount will depend on the size of the tomatoes.

Print

Above is given only half of the portion, which is designed for three 3-liter cans. If you have nowhere to store such tomatoes, I think you will find a place for these jars in your refrigerator. And if you have a cellar, great, feel free to do the whole portion and in the end you will get six 3-liter very tasty tomatoes.

1. We will prepare all the necessary products, along with the container. Banks need to be taken clean, it is possible with a small defect. That is, there may be a chipped piece on the neck. I also put in such jars. Because they do not need to be rolled up, but only closed with plastic lids.

Rinse the tomatoes under cold running water. Rinse the celery with water and shake off lightly. Peel the garlic. All other ingredients do not need to be washed.

2. Now, on the bottom of the jars, put 2 leaves of bay leaves, allspice peas - 10 pcs., Three cloves of garlic, cut into several pieces, a sprig of celery and dill.

Next, fill the jars with tomatoes, as tightly as possible. Add 2 more cloves of garlic, celery and dill to the almost filled jars. That's pretty much it. It remains to prepare the brine. In this recipe, I will have it cold.

3. Pour exactly 3.5 liters of water into a saucepan. It is advisable to take spring water, well water and, at the worst, tap water. But she needs to settle for at least a day. But if you are sure of your tap water that it is super, feel free to fill it with it. Unfortunately, I cannot say the same about our water. So, pour salt, sugar and vinegar into a container with measured water.

4. That's all, we close the jars with plastic lids and send them to the cellar or refrigerator. Tomatoes can be tasted in a couple of weeks. Have a little patience and the result will not keep you waiting long.

Here is such a quick and very tasty recipe for pickling tomatoes for the winter, cooked in a cold way. I hope you enjoyed the recipe for pickling a tomato for the winter. Send your comments, share your impressions. Maybe someone has questions, ask. I will be happy to answer them.

Have a nice day, and maybe evenings and see you soon!