Among the preparations for the winter, salted tomatoes have always occupied a special place of honor for all housewives. And no wonder, because this bright red, juicy vegetable is perfect in any way: it is eaten fresh, fried, dried, baked and canned. Harvested for the future, salted tomatoes perfectly retain vitamins, taste and attractive appearance. They are harvested for future use without vinegar, in jars or barrels, in a cold way or with boiling brine. Canned tomatoes with salt in winter will help you quickly prepare a simple dish, sauce or decorate the table with an elegant and appetizing snack. Of the many ways to harvest salted tomatoes at home, we offer you the most affordable and not expensive in time and effort, with a very tasty result. Step by step recipes with a photo will help to better understand all the subtleties and secrets of canning.
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kerescan - Jul 31st, 2015
Crispy salted tomatoes in the morning, and after the feast ... - the best that can be. Although what am I talking about, because both adults and children love them just like a delicious pickle in winter. This is classic recipe harvesting tomatoes for the winter in a cold way. It is light, simple and delicious, and it requires a minimum of ingredients, effort and resources to prepare it.
Hello everybody!
What a busy time right now! Harvesting is already in full swing, and most housewives are beginning to prepare for winter. , having prepared, it's time to start pickling tomatoes.
This wonderful preparation will help you out more than once cold winter. It can be an appetizer on the table, and one of the ingredients in many salads. If you are still considering whether to close the tomatoes or not, then my answer is definitely close! Moreover, this process is not at all troublesome and will not take you much time.
Well, if you have had a fruitful year, then I advise you to do more. All recipes are very simple, well, the result is just awesome.
Green tomatoes in jars for storage in the apartment - "lick your fingers"
Be sure that by salting green tomatoes in the hot way described in this recipe, your tomatoes will stand quietly until spring. The only "but", most likely they will be eaten much earlier!
Quick, easy and delicious - just what we need!
We will need:
- green tomatoes;
- water - 1 l;
- sugar - 4 tablespoons;
- salt - 3 teaspoons;
- vinegar 6% - 100 g;
- bell pepper.
Cooking:
For 1 liter of water, add 3 tablespoons of sugar and 3 teaspoons of salt, as well as 100 g of 6% vinegar.
How to make sweet-salty tomatoes for the winter without sterilization?
A lot of people like tomatoes not to be too salty. That's what this simple recipe is for. Do not be afraid of the amount of sugar in the ingredients, because in combination with spices and salt you will get the very sweet-salty taste we need.
- tomatoes;
- celery greens;
- Bay leaf;
- carnation;
- black peppercorns;
- allspice;
- salt - 2 tablespoons;
- sugar - 7 tablespoons;
- citric acid - 1 tsp.
Cooking:
Cold process tomatoes with mustard that can be stored until spring
Love spicy? Then these tomatoes will definitely appeal to you! This is the simplest recipe using mustard will become one of your favorites, because there is nothing easier than putting everything you need in a jar, pour water and shake it.
Such a blank will stand until spring, but only if it is stored in a refrigerator or cellar.
We will need (for a 3 liter jar):
Cooking:
If you do not have any of the listed spices, then you can not use them.
A simple video recipe on how to salt tomatoes in 3-liter jars in a cold way without vinegar
Vinegar is very often used in twists, but many try to avoid it. For those who do not like the presence of this ingredient in recipes, I am attaching a video that quickly and easily explains how to salt tomatoes without vinegar.
We will need:
- tomatoes - 1.5 kg;
- bell pepper - 1-2 pcs.;
- garlic - 4 cloves;
- parsley - a small bunch;
- dill umbrellas - 3 pcs.;
- horseradish leaf 10 cm long;
- water - 1.5 l;
- salt - 60 g (or 2 tablespoons with a large slide).
Cooking:
Salted tomatoes with vinegar and onions for the winter (recipe for a liter jar)
Opening a jar of tomatoes, pickled with vinegar and onions, you will undoubtedly be pleasantly surprised, because everything will be delicious: tomatoes, onions, and peppers. The fragrant combination of vegetables and spices will whet the appetite of everyone who tastes this dish!
We will need (per liter jar):
- tomatoes;
- sweet pepper - 0.5 pcs.;
- onions - 1 pc.;
- garlic - 2 large cloves;
- sugar - 0.5 tablespoon;
- salt - 1/4 tablespoon;;
- vinegar 9% - 25 ml;
- bay leaf - 1 pc.;
- mustard seeds, black pepper peas, allspice peas, dill (or ready-made pickling mixture - 1 teaspoon).
Cooking:
- We clean the onion and cut it into half rings. We put some in the bank.
Don't cut too thin.
- Peel the garlic and cut in half lengthwise. We also send it to the bank.
- We clean the sweet pepper from seeds and stalk, cut it into 4 parts, two of which are laid out on top of the onion.
- Fill the jar halfway with prepared tomatoes.
They should be small, since we salt them in liter jars.
If you roll more jars, then increase the ingredients as necessary.
Salting tomatoes in a cold way with vinegar according to a recipe from grandmothers
In the past, when pickling vegetables, everyone used aspirin. Jars with pickles are stored for a very long time, do not explode. A method proven over the years. And despite the fact that in our time this is not a very popular salting method, it has a place to be.
We will need (for 5 three-liter jars):
- tomatoes;
- horseradish leaves;
- umbrellas and dill seeds;
- peppercorns - 8 pcs. to the bank;
- bay leaf - 3-6 pcs. to the bank;
- rock salt - 100 g;
- sugar - 200 g;
- vinegar 9% - 250 ml;
- raw cold water - 5 l;
- aspirin - 2 tablets.
Cooking:
How delicious to salt green tomatoes for the winter in jars so that they are like barrel ones?
Barrel tomatoes have a special taste that is difficult to achieve by salting them in jars. But, if you follow the recipe below exactly, your tomatoes will taste very similar to those that are salted in barrels.
We will need (for a 3 liter jar):
- green tomatoes;
- garlic - 10 cloves;
- horseradish leaves - 3 pcs.;
- cherry leaves - 2 pcs.;
- currant leaves - 2 pcs.;
- dill - 2-3 umbrellas;
- peppercorns - 10-15 pcs.;
- water - 1.5 l;
- sugar - 1.5 tablespoons;
- salt - 1.5 tablespoons;
- mustard - 1.5 tablespoons ready-made or 1.5 tsp dry.
Cooking:
Such cuts are necessary for better pickling of tomatoes.
Hot tomatoes with citric acid per 3 liter jar
hot way salting is more troublesome, but no less tasty. Here, instead of vinegar, citric acid is used. Tomatoes will be stored for a long time and delight you and your guests throughout all the cold weather.
We will need (for a 3 liter jar):
Cooking:
That's it! I tried to combine in this article the most popular and proven methods of pickling tomatoes. I hope you choose the one that suits you and you will be satisfied with the result.
And don't forget to spin! This storehouse of vitamins will support the immune system and help you avoid illness this winter.
Bon appetit!
Pickling tomatoes has previously been the only way to preserve a bountiful tomato crop. Time passes, technologies develop, but salting recipes remain the same.
Selection of tomatoes
For pickling, select tomatoes of the same size and degree of ripeness, the best option is slightly unripe tomatoes. We recommend opting for soil varieties of tomatoes, with a thin but strong skin.
Inside, the tomato should be uniformly red, the presence of a white core is not welcome.
After careful selection of tomatoes, with the rejection of spoiled and damaged specimens, they will remain thoroughly washed in cold water, after which you can start salting.
Stacking tomatoes in jars
We hope that you have already either prepared a broom for pickling or bought it from grandmothers selling the same tomatoes on the market. It usually consists of stems and umbels of dill, horseradish leaves, cherries and currants.
Having cut the pickling broom into pieces, about 6-8 cm long, put a handful of this crushed composition in each of the washed and sterilized three-liter jars.
Only half of the pickling broom should be used up, the second half will be used a little later.
It's time to arrange the tomatoes in jars. The procedure is simple, during the laying, make sure that the tomatoes are packed tightly, but at the same time they are not damaged by excessive pressure.
At the same time as the tomatoes, place 3-4 cloves of garlic in each jar.
After spreading the remaining half of the chopped pickling broom into jars on top of the tomatoes, proceed to the next stage of pickling.
Preparing and pouring brine
To prepare the brine, it is advisable to use spring water - tomatoes salted using such water will be simply incomparable.
If there is no such water, it can be replaced with artesian or water from a deep well. In extreme cases, you can use tap water, but only after thoroughly cleaning it.
Now for the salt. Do not try to take iodized or crushed salt for salting tomatoes. Tomatoes will be bitter, and the process of their fermentation may either not start or go unpredictably.
For delicious salted tomatoes, use only coarse salt.
How much in brine? There are many recipes, each of which indicates proportions, sometimes markedly different from each other.
However, almost all of them lead to a positive result and excellent results. palatability finished product. What is the reason for such a variety of recipes?
Everything is very simple: tomatoes in the process of salting take exactly as much salt from the brine as they need, no more, and no less. Therefore, for 1 liter of water, take 3-4 coarse rock salt and give the tomatoes the opportunity to soak up the salt as much as they need.
The next question that arises in a person who first took up pickling tomatoes is: “How much brine do you need to prepare?”
It all depends on the size of the tomatoes and the density of their stacking, to fill a 3-liter jar of tomatoes you will need from 0.5 to 1 liter of brine. In order not to get into a mess, cook it with a margin.
After dissolving the required amount of salt in boiling water, let the brine cool a little (5-7 minutes), and then pour it into jars.
Final part
Jars of tomatoes, filled to the top with brine, put in a warm place for 2-3 days to start the fermentation process.
After the brine becomes a little cloudy, and the formation of gas bubbles becomes visible to the naked eye, tightly cork the jars with nylon lids and place them in a cold place: in a refrigerator, cellar or basement.
After 2 weeks, the tomatoes will be ready to eat - with a thin bubbly skin and a spicy, spicy-salty taste.
Enjoy your meal!
The process and recipes for pickling tomatoes is very simple.
Salting options are countless.
This article has selected the most best recipes pickling tomatoes for the winter.
From quick recipe to the most exotic taste of tomatoes with the addition of cinnamon and sugar.
There are a large number of ways to pickle tomatoes for the winter in jars. In Russia - salted tomatoes are already traditional dish on the table.
Any holiday is not complete without pickled homemade tomatoes. Of course, you can buy a ready-made jar of tomatoes in stores, but homemade ones always taste better.
Most easy way- this is pickling tomatoes in jars, not barrels. Barrels are not always at hand and they take a lot of time and effort. Moreover, the taste of tomatoes salted in jars is much richer.
Our grandmothers always had the most irreplaceable delicious tomatoes and their recipes have been preserved, consider them.
At the end of the article, a bonus awaits you - life hacks for the hostess when pickling tomatoes.
Recipes for pickling tomatoes in jars
Quick pickling method
Not always every housewife has time for a long and energy-intensive process of preparing tomatoes for the winter. Then experienced housewives pickle tomatoes with the simplest and most fast way. The advantage of this method is that you will taste salted tomatoes within 3 days after harvesting.
We will need:
- 5 liters of water;
- 2 kg of tomatoes;
- 10 tablespoons of sugar;
- head of garlic;
- 5 tablespoons of salt;
- bitter pepper;
- Any greens of your choice.
You can also add spices if you wish.
How to cook
To make the process really quick and easy, we need tomatoes of the same size and variety. Each tomato should be whole and firm. Soft tomatoes will turn the salting into porridge.
Naturally, the first step is to wash the tomatoes and dry them.
The next step is to prepare the brine. Put on gas 5 liters of water with sugar and salt and boil for about 5 minutes.
At this time, prepare the container. Banks are washed and disinfected. First, put the greenfinch, garlic and hot pepper. We spread the tomatoes and put another layer of greenfinch, garlic and pepper on top. Pour boiled water with sugar and salt into a jar.
Important to know: categorically pour tomatoes only with hot water.
We complete the cooking process: close the jar with a lid and send them to the place you have designated - it can be a cellar, an attic or a refrigerator. The main thing is that the temperature is not less and not more than 20 degrees.
You can taste ready-made tomatoes in 3 days.
Classic recipe
No matter how many cooking methods there are, the most delicious is the classic. Or the simplest.
We will need:
- 2-3 kg of tomatoes;
- Water;
- A tablespoon of vinegar 1%;
- 2 tablespoons of salt;
- 3 tablespoons of sugar (to your taste);
- Greens any to taste;
- Leaves: cherry, horseradish.
- head of garlic;
- Black pepper (peas).
How to cook
Lay the washed tomatoes on top of the greens and garlic at the bottom. After the tomatoes, also put greens, garlic, leaves and pepper on top.
Pour the prepared boiling water into a jar and wait about 5 minutes, then carefully drain.
Drain the water into a saucepan, add sugar, salt and boil again for 5 minutes. Pour the prepared hot liquid into the tomatoes, add vinegar and roll up the lids.
According to the old method, you need to wrap the jars with towels and turn them upside down, placing the jars on the floor with the lids down.
Cold process without vinegar
We will need:
- 2 kg of brown tomatoes;
- 1.5 liters of water;
- head of garlic;
- hot pepper;
- Bay leaf;
- Celery;
- 4 tablespoons of salt;
- Pepper (pea).
How to cook
Wash all prepared vegetables.
We cut the celery finely. We drive through the garlic press - garlic.
Cut the hot pepper into small pieces in the same amount as tomatoes.
We cut the tomatoes, but not completely.
Fill each tomato with a filling of pepper, garlic and celery.
Pour the tomatoes with cooled water, which must be boiled in advance with salt, sugar and bay leaf. We remove the filled bowl with tomatoes for 3 days in heat and wait.
After 3 days, transfer the tomatoes to the refrigerator. Remove the hot pepper and you can eat.
Cherry Tomatoes with Garlic and Vinegar Recipe
The advantage of this recipe appearance in addition to the pleasant taste and aroma. It is not always beautiful to serve large tomatoes on the table, sometimes you want to decorate the table with miniature cherry tomatoes. No one can resist their special aroma and taste.
We will need:
- 700 g cherry;
- Bulgarian pepper;
- Any greens;
- Garlic - 3 forelocks;
- Pepper (pea);
- Bay leaf - quantity to taste.
For marinade:
- 1 liter of water;
- Vinegar - 20 ml 9%;
- 2 tablespoons of sugar;
- 2 tablespoons of salt.
How to cook
Prepare a jar - wash and sterilize. We put on the bottom of the container - greens, garlic and peppercorns.
We spread the cherry tomatoes, starting with large sizes, to the bottom. Periodically put lavrushka and bell pepper.
Pour marinade and vinegar into a jar, roll up and turn over.
The salting process will take several weeks, but the taste will be amazing.
Pickled green tomatoes
We will need:
- Green tomatoes;
- Dill;
- Celery;
- Horseradish;
- Tarragon;
- cherry leaves;
- head of garlic;
- Salt;
- coriander seeds;
- Mustard seeds;
- Pea pepper;
- Bay leaf.
How to cook
Take a plastic bucket with a lid. We cover the bottom with celery, dill, horseradish, a sprig of tarragon, 5-6 bay leaves, cherry leaves, several cloves of garlic. We fall asleep 1 tablespoon of coriander seeds, 1 tablespoon of mustard seeds, a little peppercorns.
Then we lay the tomatoes, larger on the bottom, smaller on top. We put bay leaves, celery, horseradish, garlic on top. Spices as desired. Top with a layer of small tomatoes.
Brine preparation
Pour 5 liters of water with 17 tablespoons of salt, stir until dissolved in cold water. Pour cold brine over tomatoes. We put oppression and weight in 3-5 kg.
The curing process takes about 2 weeks. Storage in a warm room.
Sweet tomatoes in jars
Do you want variety and something exotic? You will love this recipe.
We will need:
- 10 kg of tomatoes;
- 3 kg of sugar;
- 4 kg of tomato puree;
- 200 g currant leaves;
- 3 - 4 tbsp. spoons of salt;
- Peppercorns;
- Cinnamon and cloves to taste.
How to cook
Here, the difference from all recipes will be a large amount of sugar.
Everything is initially prepared according to the classics: we put the tomatoes in size, before that we covered the bottom with herbs and spices. Sprinkle each layer of tomatoes with sugar.
In a blender or meat grinder, puree soft tomatoes with sugar and salt. Pour the mixture over the tomatoes in the jar.
Unusual recipe with cinnamon
We'll need
For the marinade
- Almost 1 liter of water;
- 2 tablespoons of salt.
How to cook
Prepare a 3 liter jar, put the tomatoes. Pour boiling water for 15 minutes. Boil water for another 5 minutes with spices: cinnamon, salt and bay leaf.
Fill with liquid, roll up, turn over. Wait for cooling and readiness.
Salted tomatoes in their own juice
We will need:
- 10 kg of tomatoes;
- Currant leaves about 45 pieces;
- Half a kilo of salt.
How to cook
Wash tomatoes, clean from excess. Wash currant leaves. We put it in several layers: leaves - tomatoes - salt to the top of the jar.
Puree the tomatoes in a meat grinder and pour them over the tomatoes. Roll up the lids and wait about a week. Store at 20 degrees. After fermentation put in the refrigerator.
Tomatoes with cloves
We will need:
- 1.5 kg of tomatoes;
- Any greens;
- 5 black peppercorns;
- 3 cloves;
- Cherry or currant leaves;
- Mustard seeds;
- hot pepper;
- 3 heads of garlic.
- Water about 2 liters;
- Bay leaves;
- 4 tablespoons of salt;
- A teaspoon of sugar.
How to cook
Here you will need tomatoes with a thick skin, preferably plum-shaped.
Wash everything, clean from excess.
Prepare cleaned and washed jars in advance.
Put layers of spices, tomatoes, insert peppers between the fruits. Top with herbs and mustard seeds.
Boil the brine with salt, sugar and parsley. Cool and fill jars.
Salting process: about 3 weeks.
Bonus: life hacks for the hostess when salting
- The advice of each experienced hostess- before cooking tomatoes, they should be pierced with a toothpick at the stalk. That way they won't burst under boiling water.
- The most ideal form of tomato is plum-shaped. They have a dense skin and do not burst when salted.
- With ripe tomatoes, the cooking process is more difficult, as they can easily turn into a puree due to their softness. You need to be more careful with them.
- Good for salting pink tomatoes, they are very obedient when salting. Also well behaved when cooking - green tomatoes.
- Experienced housewives advise salting tomatoes in small dishes, such as jars from a liter to 10.
- Tip on how to easily calculate the amount of water for tomatoes: liter jar holds a pound of tomatoes and half a liter of water, which means that a three-liter jar needs 1.5 kilograms of tomatoes and 1.5 liters of water. Everywhere there are small errors, they can be determined using the size of the tomato.
- The difference between pickling tomatoes and cucumbers is that in tomatoes the fermentation process takes less time due to the content in the tomato - solanine. At a temperature of 20 gr. fermentation lasts about 2 weeks.
How nice on a winter day to open the preservation prepared in summer or autumn and serve it on the table along with stew or fried potatoes! One of the most popular and favorite vegetables for pickling is a tomato, cooked in the same way in the usual three-liter jar. How to salt tomatoes in jars? It is important to follow the recipe for the preparation of the brine exactly. So, we will share with you several ways of pickling tomatoes.
Salting recipe without vinegar
This method of salting is good because you do not need to use vinegar, that is, those who have stomach problems can eat vegetables. We will need small tomatoes for a more compact placement in the bank. You also need to correctly calculate the amount of source material.
So, for a three-liter container, you need about one kilogram of small, fresh red-sided vegetables. We begin to cover the question of how to salt tomatoes in jars. We need the following ingredients for one kilogram of tomatoes: garlic - 5-6 cloves, water - 2.5 liters, blackcurrant 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, lay them out on a towel to dry. Then we lay out about half of it in pre-sterilized jars, to the bottom. The rest will be needed later.
How to salt tomatoes: recipe
We spread well-washed tomatoes on top of the laid greens in dense layers, and on top we cover with another layer of sprigs of dill, horseradish and currant leaves. Without wasting time, add garlic, a few cloves that do not need to be cut. We begin the preparation of the most difficult element - 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 the brine so that the liquid reaches the edge of the neck of the jar and close the lids, for starters - plastic ones. We leave it to stand for two or three days at room temperature, and then the tomatoes need to be rolled up for the whole winter with tin lids. Store jars of pickled tomatoes only in a cool place.
Hot pickled tomatoes
There are three main methods: hot salting, cold and dry. Now let's share some information about each of them. One recipe hot salting We have already posted here, now we will tell about something else. All of them differ in various spices and the composition of the brine. This contributes to changes in aromas and taste. Let's get started. We wash and sterilize jars with a volume of three liters well. We put 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 with them to the top. We prepare the brine, for which we bring one and a half liters of water to a boil, add salt and granulated sugar, one and a half and two tablespoons, respectively. Cook until the ingredients are dissolved, then pour our tomatoes with boiling brine. Some housewives do this twice: drain the brine, bring it to a boil again and put it in a jar. We cover the jars with lids and sterilize them in boiling water for five minutes. Pour into each jar vinegar essence, one teaspoonful, and roll up with metal sterile lids. We put them upside down, wrap them with a blanket. After cooling, send to a cool place for storage. How to salt tomatoes in jars? We have mastered the hot method.
Mastering the cold pickling of tomatoes
This can be done both in tubs and in banks. In order to use jars, you need a clean three-liter jar filled with tomatoes, washed and pierced near the stalk. During this process, they are shifted with currant leaves, horseradish, cherries, peeled garlic and dill. Top with coarse salt, three tablespoons, and granulated sugar, one tablespoon, pour cold water and add 9% vinegar.
We close the jar with a plastic lid, put it in the cellar or refrigerator. How to salt tomatoes in a cold way in a jar, we have learned. Now the recipe for tubs. We put half of the cooked seasonings on its bottom, then the washed tomatoes and the remaining spices. Pour cold brine (700 grams of salt per ten liters of water). Above - a wooden circle and oppression. 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 salt tomatoes for the winter.
Dry pickling of tomatoes
Wash the tomatoes and place in any suitable container. At the same time, sprinkle each layer with coarse salt. Prepare a little more than one kilogram of salt per 10 kg of tomatoes. Cover the tub with a circle, put oppression. Put the container in a cold place and you can store it all winter. There are other, less well-known ways to salt tomatoes in jars.
For example, another option is dry pickling, in which tomatoes must be eaten immediately, since they are not intended for storage. Cut off the bottoms of the washed tomatoes, pour one teaspoon of salt into each of them and put garlic, one piece. Gently fold into a jar or other suitable dish, leave to brew for a couple of days and - in the refrigerator.
