How to properly salt tomatoes for the winter. Cold pickling without vinegar

How nice it is to remember the aroma and taste of real summer vegetables, especially when the weather outside is no longer so warm and sunny!

Of course, now you can buy a lot in the supermarket, but it’s better to make it yourself; today we will tell you how to pickle tomatoes in jars so that they become a signature dish. Agree, home cooking in any case, it will be healthier and tastier than store-bought, and the preparation steps, at the same time, will be within the capabilities of even a beginner.

Surely, many of us remember how our mother or grandmother salted tomatoes, and mysterious upside down jars stood all over the kitchen. As children, this seemed like a big, important and incredibly difficult matter to us.

But let’s reveal a little secret: pickling tomatoes for the winter is a fairly simple process, and if the task is not to provide the entire neighborhood with canned food for three years in advance, then it’s quite quick.

There are a great many cooking options, and every housewife probably has her own tricks on how to pickle tomatoes, so today we will only tell you classic recipe. And if over time you want to add something, you can fantasize as you please.

Pickling tomatoes for the winter with horseradish

Ingredients

• — 2 kg + -
• — 4 pcs. + -
• — 100 g + -
• — 1 pc. + -
• - to taste + -
• — 2 tbsp. (or to taste) + -
• - 5 peas + -

How to pickle tomatoes with horseradish for the winter

• First of all, we sterilize the jars and lids. If there is no special apparatus, then this is quite simple to do by holding the jars on steam bath, V electric oven or microwave. In the latter case, do not forget to pour a little water into them so that they do not burst.
• Don't forget about the lids - it's most convenient to put them in boiling water for a couple of minutes.
• We carefully take everything out (very hot!) and place it on a clean cloth until completely dry. You cannot wipe the jars, otherwise you will have to start over.
• While the jars are drying, prepare all the ingredients: wash and dry the tomatoes thoroughly, peel the garlic and parsley root from the thick outer peel and cut into several pieces, rinse the dill along with the stems thoroughly in water.

For pickling, it is better to take medium-sized tomatoes with thick skin, then they will remain dense and will not lose their shape.

• In clean jars we put some herbs, black pepper, some chopped garlic and small piece parsley The more greens we put in, the spicier the tomatoes will be.
• Place the tomatoes tightly, but so as not to damage the shape, to the middle of the jar. They should not “float”, but they should not be bruised either.
• We repeat the layer of spices and again place the tomatoes tightly to the very top. We take into account that we will pour water right up to the neck, without a layer of air, so we do not add the tomatoes greedily.
• Pour boiling water over the vegetables, lightly cover them with lids and let steep for 20 minutes.
• Take a separate clean pan and pour all the liquid from the cans into it. Leave the tomatoes and spices in place.
• Salt at the rate of 50 grams of salt (about 2 tablespoons) per 1 liter of water. Bring to a boil again and stir until all the salt has dissolved.

• Pour all the tomatoes again with the resulting brine solution. It is very important that the liquid is right up to the neck. There should be no air reaching the lid.
• Seal the jars tightly and leave to cool at room temperature. Depending on the volume, this may take several hours.

If there are no special marks on the sealed lid, then it is better to turn the jars upside down before cooling. This is done in order to check the tightness: if the brine begins to leak out, then it is necessary to repeat the preservation.

When the jars have cooled completely, remove them cool place for 2-3 months. After this, you can open and enjoy the salted tomatoes.

Now you have a recipe for how to pickle tomatoes in jars so that they taste no worse than barrel ones. Try canning this summer summer vegetables and you - then you will have an excellent natural treat on hand for the New Year.

Bon appetit!

Among all housewives' winter preparations, salted tomatoes have always occupied a special place of honor. And it’s not surprising, because this one is bright red, juicy vegetable It is wonderful in any version: it is eaten fresh, fried, dried, baked and canned. Prepared for future use, salted tomatoes perfectly retain vitamins, taste and attractive appearance. They are prepared for future use without vinegar, in jars or barrels, coldly or by boiling brine. Tomatoes canned with salt in winter will help you quickly prepare a simple dish, sauce, or decorate the table with an elegant and delicious snack. Of the many ways to prepare salted tomatoes at home, we offer you the most affordable and cost-effective in terms of time and effort, with very tasty result. Step-by-step recipes with photos will help you better understand all the intricacies and secrets of canning.

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kerescan - Jul 31st, 2015

Crispy salted tomatoes in the morning, and after a feast... - the best thing that can be. But what am I talking about, because both adults and children love them just like delicious pickling in winter. This is a classic recipe for preparing tomatoes for the winter in a cold way. It is light, simple and tasty, and its preparation requires a minimum of ingredients, effort and resources.

How nice it is on a winter day to open canned food prepared in summer or autumn and serve it on the table with stew or fried potatoes! One of the most popular and favorite vegetables for pickling is the tomato, which is also prepared in a regular three-liter jar. How to pickle tomatoes in jars? It is important to follow the brine recipe exactly. So, we will share with you several ways to pickle tomatoes.

Pickling recipe without vinegar

This method of pickling is good because you do not need to use vinegar, that is, those who have stomach problems can also eat vegetables. We will need small-sized tomatoes for more compact placement in the jar. You also need to correctly calculate the amount of starting material.

So, for a three-liter container you need approximately one kilogram of small, fresh red-sided vegetables. Let's begin to cover the question of how to pickle tomatoes in jars. We will need the following ingredients for one kilogram of tomatoes: garlic - 5-6 cloves, water - 2.5 liters, black currants and horseradish - several leaves each, dill - 3-4 sprigs, salt - three tablespoons, seasonings - horseradish root and black peppercorns. For convenience, we will prepare everything you need in advance. We thoroughly wash all the greens under running water and lay them out on a towel to dry. Then we place about half of it in pre-sterilized jars on the bottom. The rest will be needed later.

How to pickle tomatoes: recipe

We lay well-washed tomatoes on top of the laid greens in dense layers, and cover the top with another layer of dill sprigs, horseradish and currant leaves. Without wasting time, add garlic, a few cloves that do not need to be cut. We begin preparing the most difficult element - the brine. It is very simple, but, nevertheless, you need to be careful and strictly follow the recipe.

Stir in a little warm water salt, three tablespoons. Keep in mind that hot water will completely ruin your workpiece, which is almost ready. Pour in the brine so that the liquid reaches the edge of the neck of the jar and close with lids, plastic ones to begin with. We leave it to sit at room temperature for two to three days, and then the tomatoes need to be rolled up for the whole winter. tin lids. Store jars of salted tomatoes only in a cool place.

Hot pickling of tomatoes

There are three main methods: hot salting, cold and dry. Now we will share some information about each of them. One recipe hot salting We’ve already posted it here, now we’ll tell you about something else. All of them differ in different spices and brine composition. This promotes changes in aromas and taste. Let's get started. We wash and sterilize three-liter jars well. Place a pinch of ground cinnamon on the bottom of each, garlic - two peeled cloves, whole, and dill - 30 grams.

Wash the tomatoes and fill the jar to the top with them. Prepare the brine by bringing one and a half liters of water to a boil, adding salt and granulated sugar, one and a half and two tablespoons, respectively. Cook until the ingredients dissolve, then pour boiling brine over our tomatoes. Some housewives do this twice: drain the brine, bring it to a boil again and put it in a jar. Cover the jars with lids and sterilize them in boiling water for five minutes. Pour into each jar vinegar essence, one teaspoon at a time, and roll up with sterile metal lids. We put them upside down and wrap them in a blanket. After cooling, put it in a cool place for storage. How to pickle tomatoes in jars? Hot way mastered by us.

Mastering cold pickling of tomatoes

This can be done in both tubs and jars. In order to use jars, you need to fill a clean three-liter jar with tomatoes, washed and pierced near the stem. During this process they are topped with currant, horseradish, cherry leaves, peeled garlic and dill. Pour coarse salt, three tablespoons, and granulated sugar, one tablespoon, pour cold water on top and add 9% vinegar.

We close the jar with a plastic lid and place it in the cellar or refrigerator. We learned how to cold salt tomatoes in a jar. Now the recipe for the tub. Place half of the prepared seasonings on its bottom, then the washed tomatoes and the remaining spices. Fill with cold brine (700 grams of salt per ten liters of water). On top there is a wooden circle and oppression. In a couple of days from room temperature move to a cold place, if necessary add brine prepared from the ratio: per liter of water - citric acid 9 grams and salt 20 grams. Most likely, you have no questions left about how to pickle tomatoes for the winter

Dry method of pickling tomatoes

Wash the tomatoes and place them in any suitable container. At the same time, pour each layer coarse salt. Prepare a little more than one kilogram of salt for 10 kg of tomatoes. Cover the tub with a circle and put pressure on it. Place the container in a cool place and you can store it all winter. There are others, less known methods how to pickle tomatoes in jars.

For example, another option is dry pickling, in which the tomatoes need to be eaten immediately, since they are not intended for storage. Cut off the bottoms of the washed tomatoes, add one teaspoon of salt to each of them and add one piece of garlic. Carefully place it in a jar or other suitable container, leave it to brew for a couple of days and then put it in the refrigerator.

You can pickle tomatoes green or red. In any case, the thing turns out to be delightful.

And although the effect of cabbage brine is somewhat higher, tomato is pleasant to the taste and has a more immediate effect. One drawback is that when biting, they can spill out onto your clothes and then not wash off. Salted tomatoes came into our everyday life not so long ago. Long ago traditional recipes their salting is not yet available. Mistresses before today tirelessly conduct various experiments, trying to surpass themselves.

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

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

• tomatoes (“cream”, “chumachok” varieties) – three kilograms;
• garlic - one head;
• pickling broom made from horseradish leaves, cherries, currants, dill (with seeds) - one per jar;
• bay leaf - two leaves, black pepper - ten peas, cloves - two buds, allspice– three peas (for each jar);
• salt – 50 – 60 grams per jar.

How to salt tomatoes in jars for the winter:

1. We wash the tomatoes in cold water, be sure to 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. Place into jars to cover the bottom. This should take about half of the team.
3. Add bay leaf, pepper, and cloves in the indicated quantities.
4. We dilute one hundred to one hundred and twenty grams of salt in half a liter of boiling water, pour the hot solution into jars with spices.
5. Add tomatoes. You shouldn't do this with force. Add garlic cloves and the remaining “broom” to the jars. Some people arrange another layer in the middle - this is allowed.
6. Fill the jars to the top cold water, close nylon covers. It is necessary to gently rock the jar and turn it over several times so that the salt solution spreads evenly.

After this, we leave the jars in a place that is not exposed to direct sunlight. After waiting for 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. The recipe for pickling tomatoes is finger licking good, try it!

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

Pickling tomatoes delicious recipe

Salted tomatoes are considered delicious snack that you can't buy in a store. The main advantage is that vinegar is not used. Small varieties of tomatoes in glass containers look very nice. It is recommended to consume in the first half of winter, before vegetables lose the bulk of their vitamin composition.

Ingredients:

• pickling broom (one per jar) - horseradish leaves, cherries, currants, dill, parsley, celery, garlic, pepper, mustard beans, bay leaves and cloves;
• vegetable oil - one spoon per jar;
• salt – 100 – 140 grams per one and a half liters of water;
• tomatoes – 3 kg for two jars;
• sugar – 20 g per jar (add if desired).

How to pickle tomatoes for the winter:

1. We select strong and red tomatoes, characterized by dense flesh. Unripe fruits are allowed to be used, but they should be salted in a separate container.
2. Wash the tomatoes. To make them better saturated with salt, we pierce each one with a toothpick.
3. It is recommended to sterilize jars.
4. Place the tomatoes in a container and add a “broom”. Make sure the horseradish leaves are on top to prevent mold from forming. For the same purpose, vegetable oil is added, which prevents air from reaching the vegetables with its stain.
5. Pour in not too hot (for green) or cooled (for red tomatoes) brine.

Be careful not to pour it down your throat - it may leak out during fermentation. Cover the jars with lids and leave them in the room for several days. Next, the jars are moved to a cool place and aged for another three weeks.

A simple recipe for pickling tomatoes with garlic

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

Ingredients:

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

How to salt tomatoes using simple salting:

1. The tomatoes are sorted, washed in cold water, and the stems are removed.
2. It is recommended to sterilize clean jars.
3. Tomatoes along with spicy ingredients are placed in prepared containers. Note that you can use a pan, tub, or bucket as a container. Vegetables should be placed as tightly as possible and the container should be shaken periodically. The pickling “broom” is laid out in three steps - bottom, middle, top.
4. Pour 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 placed. Periodically it is necessary to wash the circle and remove any mold that has formed. After a month and a half, the tomatoes are completely ready to eat. But keep in mind that red tomatoes in large containers should not be salted, as they are susceptible to deformation.

Pickling tomatoes for the winter

This was the only way to preserve the grown tomato crop in the past. A lot has changed over time, but this recipe has remained unchanged. Every housewife can salt tomatoes for the winter.

Ingredients:

• pickling “broom” - 1 per jar;
• garlic – 3-4 cloves 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 ripening. The correct solution would be to use slightly unripe vegetables grown on open ground having a thin but fairly durable skin. Remove the stems and rinse the tomatoes thoroughly with cold water.
2. The pickling “broom” is cut into pieces about eight centimeters long. For a three-liter glass containers We put in about half, leaving the other half for now.
3. We lay in the tomatoes, trying to do it as tightly as possible. At the same time, garlic is placed in the jar. The remaining spice is placed on top of each container.
4. It’s okay if you add more salt than you should when preparing the brine. The secret is that the tomatoes will take as much as they need for pickling. We prepare the brine at the rate of one liter per three-liter jar. Dissolve the salt in boiling water, wait about seven minutes, and begin pouring it into jars.

Lightly cover the jars filled with brine with nylon lids and leave them at room conditions for several days to activate the fermentation process. When the brine becomes cloudy, the resulting 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 and ready to eat.

How to pickle tomatoes in liter jars

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

Ingredients:

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

Let's cook together:

1. Choose small tomatoes, pierce the skin, put it tightly in jars up to the hangers.
2. Place large tomatoes in a saucepan and heat without bringing to a boil. Rub the mixture through a sieve, add salt and sugar.
3. The prepared mixture is poured into jars with small tomatoes. Make sure that there is a couple of centimeters free at the top of the neck.
4. A liter jar of tomatoes is sterilized in boiling water for ten minutes.

This recipe makes very delicious tomatoes in its own juice.

How to salt tomatoes for the winter

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

Ingredients:

• “bouquet” for pickling – 1 per jar;
• garlic – 3 – four cloves;
• salt – 5 – 6 tablespoons;
• sugar – 3 tablespoons;
• water – 2.5 liters;
• tomatoes.

Cooking method:

The entire recipe is based on cooking tomatoes in a three-liter glass container.

1. To the bottom clean jar The pickling “bouquet”, washed in water, is laid.
2. The tomatoes are washed with cold water, pierced in the stem area with a toothpick several times, and placed in a jar.
3. Add garlic, cutting it coarsely.
4. The water for the brine should be boiled, add salt and sugar, and wait a little. Fill jars of tomatoes with not very hot brine. At the same time, we place a metal spoon in the jar so that it comes into contact with the glass wall. This measure is necessary to prevent the glass from bursting from the hot brine.
5. Cover the jar lightly 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 tightly and the jars are sent to a cool place. After a week, tomatoes can be eaten. The recipe is great!

A simple recipe for pickling tomatoes in jars

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

Ingredients:

• tomatoes – 10 kg;
• dill - 200 g (a couple of bunches);
• currants (chokeberry variety) – 100 g (80 – 100 leaves);
• granulated sugar – 200 gr;
• coarse salt – 250 g;
• water – 5 liters.

Cooking method:

1. We sort through the tomatoes, discard spoiled ones, rinse in cold water, removing the stems.
2. We cut the spicy set into small pieces and place them in containers (can be distributed into several layers).
3. Boil water, dissolve salt.
4. Place the tomatoes in boiling brine for a couple of minutes, then 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.

Tomatoes need to be stored in a room for several days, then moved to a cooler place. The appetizer is first class!

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