Salting a tomato is one of the most common ways to preserve vegetables for the winter, based on pouring fruits with a saline solution of a certain concentration. The preservation of tomatoes occurs under the action of lactic acid, which inhibits the development of putrefactive bacteria. To release a sufficient amount of it during fermentation, certain rules must be followed. Today I will tell you how to properly cook salted tomatoes in jars, a bucket, a saucepan, a bag for the winter. True, there are only two places for storing such blanks in the apartment: a refrigerator and its freezer compartment. The only difference is that in the refrigerator the fermentation process lasts 15 days, and in the freezer - 40-50 days, and the tomatoes in it do not peroxide until spring.
Cold salted tomatoes in jars for the winter
Almost all housewives tell amazing stories about tomato pickles even by their great-grandmothers. I simply don’t have them, because my grandmother wetted only 3 barrels of apples of different varieties, she doesn’t like fermenting tomatoes. I first used these recipes when I was pregnant, and my husband forbade me to even approach boiling water. I chose the ad: "Salted tomatoes - the most delicious recipe" and salted. To be honest, my husband tried several fruits at the first tasting, and he didn’t get any more. I was delighted with the taste.
For 3 jars with a capacity of 1 liter you need:
- Tomatoes - 2 kg;
- Fresh dill - 4 gr.;
- Allspice - 1 gr.;
- Bay leaf - 1 pc.;
- Cinnamon - 1 gr.
For salted brine per 1 liter:
- Water - 1 l;
- Salt - 60 gr.
Tip: we do not use iodized salt for pickling tomatoes.
Tip: you can salt tomatoes of different ripeness, but always separately, since they require different amounts of salt.
Let's start salting:
- We choose red or pink fruits of medium size, fleshy and without any defects. Wash vegetables and remove stems.
- Prepare jars: thoroughly wash it with soda, rinse under running water and sterilize.
- We add washed and scalded spices to the bottom of the jar, then tightly tomatoes, and on top - a bay leaf.
- We prepare a 4% brine in a saucepan: add table salt to purified water, boil until it is completely dissolved and cool.
- Pour tomatoes with cold brine, cover with nylon lids and send to the refrigerator. After 15-20 days, pickles will be ready.
Tip: to prevent mold, after 20 days, pour 10 ml of cold boiled sunflower oil into the jar.
In liter jars, we got very spicy tomatoes.
How to pickle pickled tomatoes in a bucket like in a barrel: recipe
Salting vegetables in a bucket is very convenient if you have a large family and still have a basement to lower it there. Because there is never room in the refrigerator. I have already adapted so much: we go with the whole family to my grandmother, there we quickly salt and immediately remove the container into the basement. And as needed, we take it, and parents, and sister, and even grandmother (she grinds them through a sieve and puts them in borscht instead of tomato). Enough for everyone.
Ingredients for a 5 l bucket:
- Tomatoes - 3 kg;
- Fresh dill - 50 gr.;
- Celery leaves - 5 gr.;
- Parsley leaves - 5 gr.;
- Currant leaves - 25 gr.;
- Water - 3.5 l;
- Salt - 300 gr.
Tip: the enameled bucket should be without any damage so that oxidizing processes do not occur.
How to cook:
- Vegetables are selected medium and unripe - brown. Wash the tomatoes and remove the stems. We sort out the greens, wash and pour over with boiling water.
- Prepare a 6% brine: boil water with salt and cool to room temperature.
- We put spices and tomatoes in a ceramic or enameled bucket. Pour everything with brine and cover with a clean, ironed cotton towel or gauze, folded in 2-3 layers.
- And then we put a ceramic plate washed with soda, upside down and put a small load on it.
- We leave the ceramic bucket in the apartment for a day for the development of lactic acid fermentation.
- The next day, we move the bucket to the basement, where the process of fermentation of products continues.
The snack will be ready to eat in 20-30 days.
Salted tomatoes for the winter in hot jars
In the first year of my daughter's appearance, a whole mountain of vegetables and fruits for the first feeding took place in the freezer. And there was nowhere to put my tomatoes. I decided to make canned tomatoes - it is necessary to slow down the fermentation process with boiling brine and you can store them at home in the pantry. They turn out salty and juicy, but there is no such “wandering” and tart taste. For people who like to close without vinegar, this is the perfect option.
For a 3 liter jar you need:
- Tomatoes - 2 kg;
- Garlic slices - 6 gr.;
- Celery leaves - 4 gr.;
- Horseradish root - 8 gr.;
- Hot red pepper - 2 gr.
For 1 liter brine:
- Water - 1 l;
- Salt - 60 gr.
Tip: each fruit must not be pierced with a match so that they do not crack later.
Let's start salting:
- We choose fruits red or pink of medium size with a dense skin. Wash vegetables and remove stems. We cut the stalk of the pepper, the pulp with seeds and cut into rings. Peel the garlic and horseradish root and cut into strips. Tear the washed celery leaves into smaller pieces.
- Prepare the bottle: thoroughly wash with soda solution and rinse under running water.
- We put scalded spices at the bottom of the jar and then tightly lay the tomatoes.
- We prepare a salty brine in a saucepan: add table salt to purified water and stir until it is completely dissolved.
- Pour the brine into a bottle and, having covered with a tin lid, send it under the table for 3 days.
- After the time has elapsed, we take out the jar and remove the lid, if a mold film has formed in the canned food, remove it. Next, pour the brine into the pan and boil for about 2 minutes, then pour the contents of the bottle, cover with a new sterilized lid and roll up. We send in a blanket until completely cooled.
Tip: do not fill the filling with the edge of the neck by 2 cm, so that during fermentation it does not spill onto the floor.
Spicy garlic tomatoes in a jar are ready. And most importantly - without sterilization.
mustard pickle recipe
Cooking is an art, and knowledge needs to be tested in practice all the time. So we, with the help of a small amount of ground mustard seeds with the available set of spices, will get a completely different dish to taste. The piquancy inherent in vegetables with a delicate aroma will allow you to cook salted tomatoes in a bag, saucepan, jars, bucket for the winter in this way.
For 3 containers with a capacity of 1 liter you need:
- Tomatoes - 2 kg;
- Dried dill - 4 gr.;
- Rosemary herb - 6 gr.;
- Basil herb - 6 gr.;
- Mustard - 15 gr.;
- Water - 1 l;
- Salt - 85 gr.
How to do:
- We choose tomatoes - green, dense without visible changes. We wash the fruits and remove the stalks.
- At the bottom of cans treated with soda, lay out dried spices and ground mustard, then tomatoes.
- Boil water and add salt, after dissolving the salt, cool the brine.
- Pour the contents of the jars with cold brine, cover with tin lids and put under the table for three days.
- And then we send the pickles to the refrigerator for 20 days, covered with nylon lids.
The main thing is to hold out for 20 long days. And get fragrant green vegetables.
Salted instant tomatoes in a saucepan
Closer to August, ordinary fresh vegetables and salads from them will not surprise anyone. You have to resort to heavy artillery: salt the tomatoes in this way. And in the morning - grilled sausages and a saucepan with tomatoes "under the arm" and with the company to the river.
Required Ingredients:
- Tomatoes - 1.5 kg;
- Garlic - 4 cloves;
- Celery greens - 2 pcs.;
- Dill greens - a bunch;
- Water - 1 l;
- Sugar - 40 gr.;
- Salt - 40 gr.
Tip: the pan should be enameled without scratches.
Meal preparation:
- We wash red tomatoes and greens, separate the tails and peel the garlic. We chop the greens, garlic and cut off the pulp from the tomato with a tail of about 5 mm.
- Prepare the brine: add salt and sugar to purified water, bring to a boil.
- We put spices with tomatoes in a saucepan and pour in hot brine.
- We leave the pan on the table, covering it with clean gauze, folded in 2-3 layers, and placing a plate with a load on top.
- After three days, put the pan in the refrigerator.
Even a day later, we can get tomatoes, cut them into halves, sprinkle with olive oil, and an excellent snack is ready.
Tomatoes pickled in a bag for 5 minutes
For modern housewives who keep up with the times, I have an interesting recipe with an ordinary plastic bag. Tomatoes turn out so fragrant, spicy and unusually “sharp”. Absolutely everyone will be happy with this recipe.
We will need:
- Tomatoes - 1 kg;
- Horseradish leaves - 1 pc.;
- Dill greens - 5 branches;
- Black pepper - 6 mountains;
- Garlic - 2 cloves;
- Salt - 20 gr.;
- Sugar - 50 gr.
Meal preparation:
- We take small red tomatoes. We wash the fruits, cut off the tail and 5 mm of the fruit itself. Peel the garlic and finely chop with herbs.
- We take a vacuum or food disposable bag and put all the products in it, close the fastener and shake it off several times to evenly distribute the spices. And put another bag on top.
- Place the resulting workpiece in a bowl and leave the tomatoes to marinate for a day at room temperature.
The time spent is 5 minutes, and the next day - a whole package of lightly salted tomatoes is ready.
Today we delved into various options for preparing salted tomatoes: in a bag, in a saucepan, in jars, in a bucket for the winter. But, to draw a line, I suggest watching the video in detail.
Salting a tomato is a great way to make homemade preparations for the winter. There are many different options for salting a tomato, where vinegar, citric acid, even an aspirin tablet acts as a preservative in addition to salt. The salting procedure can be carried out according to the hot or cold method.
Surely you have a favorite recipe for salting tomatoes, but there comes a time when you want a variety of flavors. Below are the best options for pickling tomatoes.
The right tomatoes for pickling
In order for canned tomatoes to please with taste and elastic texture in winter, it is necessary to choose the right varieties for pickling. Fruits of an elongated oblong shape with hard dense pulp are ideal. You can salt red ones, but it is better to choose brown (slightly unripe) tomatoes. Such salted tomatoes in jars for the winter look beautiful and appetizing, have the right texture, and a memorable taste.
Spices are usually chosen for salting:
- seeds, umbrellas, dill;
- garlic cloves;
- mustard seeds;
- leaves of parsley, cherry, black currant;
- bay leaves;
- hot pepper (peas, fresh rings);
- peeled root / leaves of horseradish.
Spices are not put in the jar all at once, in certain combinations. For example, lovers of the spicy taste of salted tomatoes add horseradish to jars, and currant leaves are fans of a sweet-spicy aroma.
If you are going to pickle green tomatoes, their variety and shape are not as important as their size: you should choose small fruits.
The principles of salting for the winter
The process of salting vegetables in barrels, jars, compared to pickling, is considered a more useful way to preserve them for consumption in the winter. Boiling water and vinegar used in marinades have a destructive effect on the vitamin composition of tomatoes. Salting in a cold way (fermentation) preserves their benefits and increases them due to the formation of enzymes necessary for good digestion. Therefore, a salted tomato will serve as an excellent addition to “heavy” meat, fried food.
Vegetables and spices that fall into jars for pickling must be clean - this is the key to the success of conservation.
Tomatoes should be carefully washed with water, inspected for defects. Vegetables with a damaged surface are not subject to harvesting for the winter, but they can be used for quick salting.
The jars that will be used for pickling the tomato must be sterilized with steam (you can use a double boiler, oven, microwave). Metal lids are also subject to mandatory processing (boiling).
If you are going to use a cold salting method, then it is good enough to clean the containers and plastic lids with baking soda for this.
Garlic and horseradish should be qualitatively peeled and washed. Leaves and greens should be sorted out from debris, twigs, damaged parts, rinsed with clean water.
Quick salting tomato
When the harvesting season is just beginning, before salting tomatoes for the winter in jars, a recipe for their quick salting is popular in many families. Lightly salted tomatoes stuffed with spices are cooked in brine for 24 hours, delicious as an accompaniment to barbecue, snacks, usually eaten faster than cooked.
Lightly salted stuffed tomatoes
You will need red meaty tomatoes the size of an egg. Cut them in half with a knife or crosswise cutting to the end (it is convenient to use a knife for cutting bread). In the resulting cracks put the stuffing of chopped garlic, parsley, dill.
At the bottom of any convenient container, generously put dill umbrellas, pour mustard seeds, add currant leaves, horseradish, pepper, parsley.
Pour the stuffed tomatoes with brine (mix 1 tablespoon of salt without iodine, sugar, 1 teaspoon of dry mustard powder in 1 liter of boiled cooled water), press down with oppression. Wait one day and you can take a sample. Such tomatoes are stored salted quick salting for 5 days in a cool place.
Salted fragrant tomatoes
By choosing this recipe you will get sweet and spicy salted tomatoes with the aroma of roasted peppers. You will need: a bucket of medium red tomatoes (each needs to be pierced with a fork), 5 sweet peppers, for connoisseurs of spicy taste - 1 hot pepper, a couple of heads of garlic, currant leaves, horseradish root, dill (seeds or umbrellas), oil (favorite vegetable) for frying peppers, salt.
Fry the chopped peppers in oil until soft, cool. Divide the spices in half, spread the first part along the bottom of the bucket, put half the tomato on top, then put the peppers on them and pour the oil, from frying, put the second part of the spices, add the tomatoes to the top of the bucket. Close the lid.
After a day, prepare a brine (5 tablespoons of salt, 3 liters of clean water), pour a bucket of tomatoes, pick up oppression, put a bucket in the kitchen. After 5 days, fragrant quick-tomatoes are ready. Keep cool.
Cold barrel salting
Using a similar technology with salted tomatoes, you can cook real salted tomatoes for the winter. Salting recipes are usually simple, and the result exceeds expectations.
pickled tomatoes
Down washed with soda or scalded with boiling water dry cans (3 l) put a pinch of dill seeds, bay leaf, a few peppercorns. Tomatoes are laid quite closely, choosing fruits with hard pulp, thick skin. Fall asleep in jars 1 tbsp. salt (without iodine, always large), 3 tbsp. sugar, 1 full tbsp. dry mustard powder. Pour in, covering the top layer, cooled boiled water, cover with washed plastic lids, refer to the cold for 2 months. Tomatoes will sour, acquire a harsh, slightly carbonated taste, and become similar to barrel ones. Tomatoes salted in this way should be stored in the cellar / refrigerator.
Fans of aromatic spices in pickles will have to taste the following recipe.
salted tomatoes
For harvesting, you will need dense red or yellow tomatoes, tender currant leaves, cherries, horseradish root / leaves, young garlic cloves, pepper, dill, mustard (dry), sugar, salt.
It is recommended to start laying in jars with leaves, dill, spices. In a 3 liter jar, it is enough to put a small young leaf of currant, cherry, dill seeds / umbrella, peeled root, half a horseradish leaf, about 4 medium cloves of young garlic, 5 peppercorns. Lay the tomatoes evenly on top of the spices. Pour in 2 tbsp. l. sugar, coarse salt, dry mustard. Fill the jars with clean water (tap or bottled), close with a plastic lid. Turn the jar upside down to dissolve the salt and sugar. Salting a tomato for the winter can a priori be considered the main event of August, and the first sample is taken in October. Tomatoes pickled according to this option are perfectly preserved in coolness until spring.
Unusual salting option
Those who choose how to pickle tomatoes in an unusual way will like this cooking method, when the tomatoes practically retain their original fresh taste and can be used simply in food and in the preparation of other dishes.
"Juicy" tomatoes
You need tomatoes and salt. Banks, metal lids should be sterilized before seaming.
We lower ripe tomatoes with a diameter of 5-7 cm into a boiling pot of water several at a time, hold for a couple of minutes, and take them out into a bowl of cold clean water. We remove the skin from the blanched tomatoes, put them in a 5 l saucepan, add a whole tbsp. salt (without iodine, large), without water, put on gas. From the moment of boiling, we wait 5 minutes. Juice will stand out. Stir very gently, continue cooking for 5 minutes. We carefully pack the tomatoes into sterilized jars, filling them one by one, pour the released boiling juice, roll up, cover until cool.
Salted tomatoes according to the hot salting recipe deserve attention, they can be offered to small children. The composition does not contain vinegar, there are tomatoes and salt.
Plain Salted Tomatoes
Any ripe red or yellow tomatoes will do. Large tomatoes should be cut into 4 parts, small ones - enough in half. Lay in jars (1 liter is convenient). Add 1 tsp. with a slide of salt and water to the top. Filled jars are subject to sterilization (lay a towel (kitchen) on the bottom of the pan), put jars inside it. Make sure that they do not reach the walls of the pan and touch each other. You need to start counting the sterilization time after boiling water in the pan: 15 minutes for jars with a capacity of 1 l). Roll up with lids (sterile), turn over, be sure to wrap. Keep cool.
Pickled green tomatoes
The weather conditions are such that all the tomatoes never have time to ripen before frost sets in. In this case, thrifty hostesses will be helped out by recipes on how to pickle green tomatoes. It is important to remember that only medium, large green fruits are subject to salting.
spicy green tomatoes
If you have a medium-sized bucket of green tomatoes, you should have: 7 heads of garlic, hot pepper pods (adjust the spiciness to taste), a large bunch of parsley, salt. Make a side cut in each vegetable. Prepare the filling: chop and mix the garlic, parsley, pepper.
Stuff the tomatoes with this mixture. Put the rest of the filling on the bottom of the salting bucket and tightly stuffed green tomatoes on top. Fill the container with brine (boil 3 liters of drinking water, pour 6 tablespoons of salt, cool). Put under light oppression. After a week, transfer the tomatoes to washed jars, use the resulting brine for pouring, close with simple lids, and hide in the cellar.
Be patient and wait a month for salting green tomatoes. It will be possible to eat such fruits immediately, but their taste will become rich and full after a month.
There is a simpler recipe for tomatoes, plucked green, for the winter in jars.
Green salted tomatoes
Prick medium green tomatoes in 3 places with a toothpick. In a 3 liter jar: dill seeds, a leaf of currant, horseradish, hot pepper rings. Lay the tomatoes, shifting with parsley, dill, sprinkling with chopped cloves of garlic. Pour 3 tbsp. salt (without iodine, coarse), 1 tbsp. mustard dry powder.
Fill jars with cold water, seal with plastic lids. Twist the jars in your hands to dissolve the salt. Put away in the cold. You can appreciate the taste of pickled green tomatoes after a couple of months.
The existing variety of recipes for harvesting tomatoes (ripe and green) for the winter will allow the hostess to choose the most delicious ways to pickle tomatoes in order to delight households in winter with natural and healthy products. Recipes for making salted tomatoes are often quite simple, requiring no special cooking skills. An important condition for preservation by salting in barrels / buckets / jars without the addition of acetic, citric, acetylsalicylic acid is the storage of finished products in the cold.
Pickled tomatoes are one of the most popular preparations for the winter. They are an excellent substitute for tomato paste, ketchup and tomato dressing when preparing various dishes.
Salted tomatoes can also be served as an independent snack.
Hot salting requires a lot of time and skill: jars must be carefully sterilized and rolled up, the brine may become cloudy, and the jars may explode.
The ideal option for quick salting is cold seaming of tomatoes.
Benefits of cold salting
The cold way of pickling tomatoes has a lot pros:
- Pickles are much tastier than when seaming in other ways;
- Less loss of vitamins from tomatoes (due to lack of heat treatment);
- Doesn't take much time.
- Easy salting technology;
- No need to boil water for brine;
- Tomatoes can be consumed as early as three weeks after pickling;
- Blanks can be produced in any containers (including sterilized jars);
The disadvantage of this method is that all containers with pickles must be stored in a cool place, otherwise the tomatoes will deteriorate.
Preparing for salting
To begin with, we will select the tomatoes that we will salt:
- Tomatoes must be of the same degree of maturity (you can not take green, pink and red tomatoes for one container);
- There should be no signs of rotting and mold on the fruits;
- Tomatoes should not be beaten and soft;
- Do not take tomatoes for pickling that have damage - cuts and punctures.
All tomatoes must be separated from the stalks, rinse well, dry with a soft towel and make a neat puncture next to the stalk (so that the skin of the tomatoes does not crack when stored in brine).
First, choose tomatoes of approximately the same size. When the same tomatoes run out, you can pickle tomatoes of different sizes in one container.
Next, we prepare container, in which we will produce salting:
- If we use jars, they should be washed thoroughly (preferably with detergent) and sterilize. To do this, hold the glass container over water vapor for 3-5 minutes, then set to cool, covering them with a clean towel;
- Containers made of other materials should be Rinse(using detergents);
- used for pickling container maybe with defects, because we will not need to roll it up.
Then choose salt. For pickles, the following types of salt are used:
- Iodized. Rich in iodine, sometimes gives a slight bitterness;
- Marine. It is rich in various trace elements, but if magnesium is removed from it, then this is ordinary table salt;
- Black. Rich in potassium, useful for the human body;
- Hyponatrium. Salt for hypertensive patients, because it uses potassium and magnesium salts. This prevents fluid retention and increased blood pressure.
Note! To get delicious salted tomatoes, it is recommended to use only coarse salt.
Recipes
1. Cold pickling of tomatoes
Products, needed for salting:
- tomatoes- 2 kg;
- Vinegar 9% - 1 dessert spoon;
- Salt- 2-3 tablespoons;
- Sugar- 1 tablespoon;
- Garlic- 1 large head or 2 small ones;
- – 2 umbrellas;
- Greens leaves hell. You can take currant leaves (white) or
Step 1. We prepare the container for salting.
Step 2 Preparing the tomatoes. Be sure to make a hole!
Step 3 We lay the leaves of plants at the bottom of the container so that they completely hide it. Next, lay out the dill umbrellas.
Step 4 Fill the container with tomatoes. We stack the tomatoes tightly to each other. You need to make sure that the tomatoes are not crumpled and not damaged. It is advisable to put the tomatoes with punctures up. Laying out layers, you need to cover them with leaves and add chopped garlic cloves. Leave about 5-7 cm of free space on top.
Step 5 Pour salt, sugar and vinegar into the container. Pour the tomatoes with boiled cold water.
Products, needed for salting:
- tomatoes- 2 kg;
- Salt- 150 g;
- Sugar- 1 tablespoon;
- Garlic- 1 large head;
- Dill- 1 umbrella;
- lava leaf- 3-4 pieces;
- Celery;
- Carnation dried;
- Mustard seeds or dried mustard- 3 tablespoons;
- Green leaves fuck or root.
Step 1. Preparing container.
Step 2 Processing tomatoes. Delete stalks, wash the tomatoes under running water and make puncture next to the place from the stalk.
Step 3 Posting spices to the bottom of the container.
Step 4 Lay out in layers tomatoes. Put the spices between the layers. We leave about 2-5 centimeters of free space.
Step 5 Cooking brine. In water (2 liters), add salt, sugar and the remaining spices. Pour the resulting brine into a container with tomatoes. It is not necessary to prepare the brine separately. You can simply pour salt, sugar, spices into a container and pour it with cold boiled water.
Step 6 Making mustard cork to prevent rotting and mold on tomatoes. Fold up 3 times gauze(bandage) and cover the surface of the tomatoes folded in a container. We leave gauze at the edges in a double or triple size of the neck of the container. We fall asleep mustard powder or mustard seeds on cheesecloth so that all the tomatoes are closed. We cover the mustard with hanging edges from above. We close the container with a lid.
3. Cold pickling green tomatoes
Products, needed for salting:
- tomatoes- 2 kg;
- Salt without additives, coarse grinding - 3 tablespoons;
- Sugar- 1 tablespoon;
- Garlic- 1 head;
- Dill– 3 umbrellas;
- mustard powder;
- Greens leaves horseradish, currants (red, white, black) or cherries.
Step 1. We prepare the container.
Step 2 Tomatoes are processed (washed, peeled from the stalks). We make a puncture next to the hole for the stem.
Step 3 At the bottom of the container lay out the leaves of horseradish (currant, cherry).
Step 4 Lay out green tomatoes in layers, alternating them with spices.
Step 5 I'm preparing the brine. Dissolve salt in 2 liters of boiled water. You can add a couple of bay leaves.
Step 6 Pour the brine into a container with tomatoes. Salt sediment is not poured!
Step 7 We fill the neck of the container with mustard powder. Close the container with lids scalded with boiling water.
4. Salting tomatoes in a dry cold way
Dry salting is usually carried out in wooden tubs. Tomatoes are infused under a wooden press(lid), so they are crumpled.
- tomatoes- 2 kg;
- Salt- standard kilogram pack;
- Dill- 1 umbrella and a handful of dried dill;
- Greens leaves horseradish, cherries and currants.
Step 1. We prepare the container.
Step 2 We process tomatoes: wash, separate the stalks, pierce with a fork.
Step 3 We cover the bottom of the tub with leaves and dill.
Step 4 Lay out the tomatoes. Sprinkle each layer generously with salt. Salt consumption depends on taste preferences.
Step 5 We lay the leaves of currant, cherry and horseradish. They should cover the entire last layer of tomatoes.
Step 6 We close the leaves with a wooden circle and put the load.
Step 7 We insist tomatoes in a warm place during the day.
Important! Cold pickling is produced in any container, but if glass jars are used to store tomatoes, then it is still better to sterilize them.
Recipe cold salting is basically the same, differ only additional Ingredients. The taste of pickled tomatoes depends only on your fantasy.
Ingredients, which are added to salting:
- Aspirin. It gives tomatoes a special taste;
- Lemon acid;
- Table vinegar, grape or apple;
- Dry dill;
- Bay leaf;
- Pepper peas;
- Celery;
- Tarragon;
- Any spices, herbs and seasonings.
Blank storage
Harvested salted tomatoes should be stored in a cold or cool place. In the summer it can be a refrigerator or.
In winter, storage is perfect for balcony. If you keep tomatoes in a warm room, they will quickly turn sour and become tasteless.
Keep salted cold-prepared tomatoes all winter. And to use - after 3-4 weeks after salting.
Cold pickling of tomatoes allows save time, prepare pickles rich in vitamins and minerals.
How to salt tomatoes in a cold way in a wooden barrel, see video:
Right now it can be noted that the housewives are in full swing preparing blanks for the winter. Of course, because the entire crop has been harvested and it needs to be processed urgently. And for this, more than ever, by the way, we will offer you a delicious recipe for harvesting - hot salted tomatoes.
I am sure that you have already made various salads using them and even sauces. But this time I suggest you cook hot canned tomatoes. I assure you - you will love them!
Ingredients per 3 liter jar:
- fresh tomatoes - 1.6 kg,
- dill greens - 50 grams,
- garlic - 15 grams,
- capsicum - 3 grams,
- leaves of blackcurrant, celery and parsley - 15 grams,
- sweet pepper - 30 grams,
- bay leaf - 2 pcs,
- salt per 1 liter of water - 50 grams.
Tomatoes are selected brown or red with dense pulp. Rinse capsicum and tomatoes in running cold water. Let the water drain. Soak greens. Rinse in running water and shake off excess water. 
We choose sweet peppers with thick and fleshy walls. We wash in water. We cut, remove the stalk and testicles. Rinse again and cut lengthwise into narrow strips. 
Pepper cut into small pieces. We clean the garlic from the skin and wash it in running cold water. 
In dry, clean jars (pre-prepared and sterilized), we put spices and herbs on the bottom. Then mix in tomatoes with prepared peppers and garlic. Fill the filled jars with boiling water (it is necessary to pour water into the center so that the jar does not burst). Cover jars with lids and let stand for 5 minutes. The lids also need to be boiled in advance for about 5-6 minutes. Then drain the water from the jars, carefully holding the contents. Boil water again and pour it into jars. Cover and hold for another 5 minutes. After five minutes, drain the water and fill it with ready-made hot brine. For 1 liter of water we take 50 grams of salt. Boil the brine for 10 minutes. Filled jars with brine are hermetically sealed and quickly cooled. 
Preparations are ready!
Last time we learned to do
Harvesting tomatoes for the winter has a huge number of cooking options. The most popular of them, oddly enough, are not particularly difficult. Experienced housewives know how to salt tomatoes for the winter in jars - simple recipes include a minimum of products: vegetables, water, salt and spices.
Salting in a cold way without vinegar
To preserve the maximum amount of vitamins and minerals in tomatoes, they should be salted without the use of vinegar. No matter how varied the recipes for this salting method are, they are united by one thing: storage conditions. The snack will be suitable for consumption only if stored at low temperatures.
red tomatoes
For cooking, we select vegetables of the same size and varieties with similar taste characteristics.
Ingredients:
- ripe tomatoes - 3 kg;
- table salt - 15 g;
- water - 0.4 l;
- garlic - 8 cloves;
- bell pepper - 1 medium;
- hot pepper - ½ pc.;
- dill inflorescences - 5 pcs.
Cooking:
We put water on fire. After boiling, dissolve the salt in it. Return to the stove and let it boil again. Remove from the hob and cool the brine to room temperature. Peeled garlic, prepared sweet and hot peppers (without stalk and seeds) are sent to a blender and grind into gruel.
Microwave-disinfected jars are filled with vegetables. We alternate the layers with dressing and fill the containers with marinade. We close the pickles with a capron lid and put them in the refrigerator. After a couple of weeks, the snack can be put on the table.
green tomatoes
More saturated in taste and dense in consistency, green tomatoes can also be salted without vinegar.
Ingredients:
- unripe tomatoes - 0.4 kg;
- water - 0.4 l;
- salt - 15 g;
- currant (preferably black) - 4 leaves;
- dill - a pair of inflorescences;
- garlic - 5 shares;
- horseradish - 2 medium or 1 large leaf;
- allspice - 2 peas.
Cooking:
We bake glass jars over steam. Grind the garlic cloves and horseradish leaves with a knife. We place a part of the seasoning in the bottom of the container and sprinkle each layer of green fruits with it. Salt water at room temperature and pour the contents of the jars with the marinade. Close with a polyethylene lid. We place the jars in a cool place, such as a cellar. Within a month, we open the container twice to access fresh air to the snack. After 4 weeks, the pickles are ready for tasting.
Classic recipe for salted tomatoes per 1 liter
Knowing the classic version with a dosage per 1 liter of product output, you can experiment with both the volume and the ingredients of the winter tomato snack. The main thing is to strictly observe the proportions.
Ingredients:
- medium-sized tomatoes - 7-8 pcs.;
- water - 400 g;
- salt - 12 g;
- sugar - 15 g;
- acetic acid (72%) - 15 g;
- garlic - 4 cloves;
- horseradish root - 50-70 g;
- peppercorns - 4 pcs.;
- bay leaf - 2 pcs.
Cooking:
We send washed and peeled garlic and horseradish roots, peppercorns and bay leaf to the bottom of the sterilized jar. We fill the container with vegetables, close the top with dill umbrellas. Boil filtered water in a saucepan and pour over the tomatoes. We seal everything with a plastic lid for 20 minutes. After a third of an hour, put the liquid on the fire again, stir sugar and salt in it and let it boil. Pour the brine into the jar, carefully add a spoonful of vinegar essence on top and roll it up with a tin lid. We put the containers upside down and cover them with heat (a blanket, a bedspread, terry towels, etc.) for a day. Ready period - 3-4 weeks.
In order for the appetizer to have a marketable appearance when served, the vegetables should not be tamped when filling the jar. In close quarters, they will certainly crack. An additional precaution in this regard is to pierce the fetus near the stalk. By the way, it is better not to remove it: a treat with a twig looks more appetizing.
Hot way to pickle tomatoes with vinegar
This option for preparing tomatoes using vinegar has many varieties: this is how dried and pickled vegetables, sweet, bitter and spicy, are pickled. One of the most popular and simple recipes is a variant using garlic cloves, dill buds and foliage from garden trees. The recipe is based on the calculation of products for three-liter dishes.
Ingredients:
- tomatoes - 11-16 pcs. (depending on size);
- salt - 30 g;
- sugar - 75 g;
- water - 1.2 l;
- blackcurrant - 4 leaves;
- wild cherry - 3 leaves;
- horseradish leaves - 1 medium;
- dill inflorescences - 3 pcs.;
- garlic - 6 cloves;
- laurel - 3 leaves;
- black pepper - 6 pcs.;
- coriander - 5 pcs.;
- acetic acid (72%) - 1 tablespoon.
Cooking:
We wash vegetables, leaves and inflorescences of plants. We heat the glass in the microwave. First, we pour pepper into a glass container, then coriander, garlic cloves and lavrushka. Fill the jar with tomatoes. Fill with boiling water and leave the products to warm up for half an hour. After this time, drain the marinade, salt and dilute the prescribed amount of sugar in it. Bring the temperature back up to 100 degrees.
Add cherry, currant and horseradish leaves, dill umbrellas to jars. Pour everything with brine, on top - a spoonful of vinegar. We close the jars with tin lids, turn over and cover with a blanket for 10 hours.
Salted tomatoes as barrel
The special taste of barrel salted tomatoes can be reproduced in urban areas. To do this, you do not need a large oak barrel, its analogue will be a bucket made of food-grade plastic. Otherwise, everything remains the same as in the old Russian recipe.
Ingredients:
- tomato - 2500 g;
- coarse salt - 90g;
- water - 2500 ml;
- horseradish - 5 leaves and 70-100 g of roots;
- cherry leaves - 16 pcs.;
- currant leaves - 12 pcs.;
- dill inflorescences - 4 pcs.;
- basil (greens) - 2 plants;
- mint - 7-8 leaves;
- laurel - 4 leaves;
- garlic - 4 cloves and 7 arrows;
- hot pepper - 1 pc.;
- allspice - 4 peas;
- coriander - 8 pcs.;
- mustard seeds - 10 pcs.
Cooking:
We thoroughly wash all products, clean the roots of horseradish. At the bottom we form an “air cushion”: lay out half of the spices. Leaves of shrubs and mint, horseradish; sliced chopsticks of garlic arrows; dill umbrellas and basil greens will keep the pickles marketable.
We pierce each tomato with a wooden toothpick in the stalk area to speed up the fermentation process. We fill the bucket with fruits, lay out the remaining components of our “pillow” on top, as well as a burning pod.
To prepare the marinade, salt boiling water and add granulated sugar, bay leaf and peppercorns, mustard seeds and coriander. As soon as the brine boils, pour the tomatoes completely. The process of immersing vegetables in water must be gradual, otherwise the skin will crack. Everyone leaving the marinade should end up in a bucket. As soon as the brine seeps to the very bottom and covers the spices that are at the top, you can proceed to the final stage of salting.
Instead of a lid, we use a plate of a slightly smaller diameter, on which we install oppression. The marinade should seep out from under our press plate, which will indicate the complete immersion of the contents of the container in the brine.
Leave the snack for 24 hours at room temperature. During this time, fermentation will appear as foam on the surface of the plate, and the brine in the bucket will become cloudy. After 4-5 days, the solution will become noticeably lighter, and the tomatoes will decrease in volume. This means that the fermentation process has taken place. 
We remove the load, remove the plate and close the bucket with a tight lid. Store such an appetizer should be either in the refrigerator or in the cellar. Salting will be completely ready in a month, you can eat it until next autumn.
The marinade actively penetrates the fetus during the first two weeks. Then the process slows down and finally comes to naught after three months. This means that vegetables become lightly salted and ready to eat within a couple of weeks after spinning. They pick up salt until about December and then keep their taste unchanged for the rest of the shelf life.
Salting halves
If the harvest is successful in size, the pickling process comes to a standstill: the fruits do not pass through the neck of the jar. In this case, the recipe for salting tomatoes in halves always helps out.
With sunflower oil
A simple and quick recipe includes, in addition to the usual ingredients, vegetable oil. It makes the appetizer more delicate in taste. The quantity of products is calculated on a container of 1 liter.
Ingredients:
- tomato - 0.7 kg;
- salt - 15 g;
- sugar - 25 g;
- garlic - 2 cloves;
- parsley - 3 sprigs;
- bay leaf - 1 pc.;
- black pepper - 2 peas;
- citric acid - 1 tsp;
- vegetable oil - 1 tbsp;
- bitter pepper - 1 pc.
Cooking:
We wash the products, clean the peppers and garlic. Cut large tomatoes in half. We fill a clean container with vegetables, put parsley and garlic sticks there. For marinade, add bay leaf and peppercorns to boiling water, salt and dissolve sugar and citric acid. We fill the jars with a solution, leave the vegetables to soak and warm up for 30 minutes. Then we drain the marinade, the second time we bring its temperature to 100 degrees on the fire and pour it into the pickles. From above, carefully tip a spoonful of vegetable oil. We roll it up with tin lids, wrap it in heat for 10 hours and put it in a cold place for storage.
with mustard
An increased number of mustard seeds compared to the usual proportions can radically change the taste of a familiar product. The pickle is sweet and sour with a sharp, unique bitterness.
Ingredients:
- tomatoes - 750 g;
- salt - 12 g;
- sugar - 60 g;
- garlic - 3 cloves;
- mustard seeds - 20 g;
- vinegar essence - 5 g;
- allspice - 2 peas;
- dill greens - 4 sprigs;
- hot pepper - ½ pc.
Cooking:
We cut the selected and washed fruits into two halves. First of all, pour the mustard seeds and garlic into the container, then place the vegetables with the pulp down, and dill on top.
We are preparing the marinade. We dilute bulk products in boiling water, then add pepper. Pour the brine halves for half an hour. For re-boiling, drain the marinade using a nylon lid with a spout and special holes. Bring the marinade to a boil on the fire and immediately pour warm tomatoes over it.
We close the lids with a seaming machine. Turn upside down, cover with a blanket for half a day. After complete cooling, store at a temperature not exceeding 10 degrees.
with celery
Not the most common recipe for halves with celery surprises not only with a spicy taste, but also with an unusual look. So that the appetizer does not turn into a mushy mass, the choice should be stopped on fleshy specimens with medium-density skin. This will allow the products to retain their appetizing appearance after heat treatment.
Ingredients:
- tomatoes - 1200 g;
- green celery - 2 branches;
- black pepper - 3 peas;
- dill inflorescences - 2 pcs.;
- cilantro - 3 sprigs;
- garlic - 6 cloves;
- salt - 30 g;
- sugar - 25 g;
- citric acid - 1 tsp
Cooking:
We blanch most of the clean, halved tomatoes and send them to a glass container, where pepper, chopped celery stalks and cilantro are already laid. Simmer the remaining vegetables over low heat for 15 minutes. Salt and dissolve sugar and citric acid. We make the dressing homogeneous with a blender. To get rid of the seeds, wipe the resulting mixture through a sieve. Fill the sauce halves in a glass jar and close the lid.
Here you can use threaded caps or work with a seamer. The main thing is that the contents of the container are hot.
The best salt for working with tomatoes is stone, Extra class. Iodized fine salt is definitely not recommended for pickling. Its crystals penetrate too rapidly into the fetus, iodine changes the normal rate of fermentation. As a result, you can get soft moldy fruits of an indefinite shape - in the event that during the first three weeks the bank simply does not explode.
- For canning, you should choose fruits without flaws of approximately the same size and variety. A crop harvested on a warm sunny day is preferred.
- Before salting, glass containers are disinfected over steam, in an oven or in a microwave oven for half an hour. Tin lids are sterilized in boiling water.
- Almost all varieties of tomatoes are suitable for winter harvesting. Red, yellow, brown, unripe green fruits look great on the table as a whole and cut. If the vegetable is not soft enough, it can be blanched.
- The minimum products that need to be stocked up before salting, except for tomatoes, are garlic, horseradish roots, dill inflorescences and, of course, sugar, salt and vinegar.
- With any composition of the marinade, the storage temperature of pickles should not rise above 10 degrees. The shelf life of this type of snack is one year under appropriate conditions.
Conclusion
The answer to the question of how to salt tomatoes for the winter in jars is not difficult. Simple recipes and affordable products allow you to harvest fruits in the shortest possible time. The main thing is not to forget the three rules.
- Crockery, vegetables and spices must be perfectly clean.
- Do not experiment with new recipes on all available crops.
- Do not serve food from jars with a swollen lid, foam or mold inside.
Any treat should strengthen the health of loved ones, please with an appetizing view and surprise with a variety of flavors.
