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Salt tomatoes cold for the winter. Finger-licking pickled tomatoes for the winter

If you decide to pickle tomatoes, but you don’t want to wait a month for them to be ready, then you just need to master at least one recipe for quickly preparing this wonderful, tasty and healthy vegetable.

Salted tomatoes are a great appetizer that can be enjoyed with your family or placed on the table in front of guests.

There are recipes that will make your tomatoes salty in just a few hours.

Several pickling recipes will be presented here. All of them are not difficult at all. You can try cook salted tomatoes in different ways, or you can choose one recipe that you like the most or seems easiest to implement.

To make instant salted tomatoes, you will need:

Salt.
Brine.
Spices.
Tomatoes.

During the cooking process, you need to follow some rules that will make your tomatoes tasty.

First of all, you need to carefully select the tomatoes that you will pickle. First of all, you need to take these vegetables are about the same size(small) and it is desirable that they be of the same variety. This condition must be observed for the simple reason that if the tomatoes are very different, they will be salted unevenly. Those that are larger in size may remain lightly salted or not salted at all.

Tomatoes need to be chosen not only of the same size, but also of the same color. Because every color has its own taste. In addition, tomatoes of different colors will require different amounts of salting time. You will have to wait especially long for the effect of green tomatoes.

The best variety of tomato that is suitable for quick pickling is plum tomatoes. Firstly, they are ideal in size, secondly, they can fit perfectly even in small jars, and thirdly, they simply have a wonderful taste.

Another one suitable for quick salting variety of tomatoes - cherry. They are very small, they have delicate skin and a delicate taste that even gourmets will appreciate. But you need to handle them very carefully so as not to damage them and not end up with tomato paste with skins floating in it instead of salted tomatoes. You need little salt to prepare them, as they are tiny and will quickly absorb the brine. And it is better not to use spices when preparing them.

Also choose tomatoes that are firm and whole, without any dents or damage. Because damaged fruits may squeeze out pulp or leak juice. If this happens, the desired dish will not turn out. During cooking, you should not add too many spices to the tomatoes, otherwise you risk not feeling the taste of the vegetable itself. It is strictly forbidden to pierce tomatoes during pickling, as is done with cucumbers. If you pierce the tomatoes, you will only ruin everything.

To make your tomatoes pickle faster, you need to add more salt to the brine and bring the brine to a boil. The hotter the brine, the faster the tomatoes will be salted. Therefore, it is best to pour boiling water directly over them. Jars of tomatoes salted quickly should be closed with regular lids and not rolled up. Since such tomatoes need to be eaten quickly and should not be stored for a long time. The quick salting method does not require long-term storage.

Recipe for quick pickling of tomatoes No. 1. It’s called “Salted tomatoes with spices”

To prepare you will need the following components:

Water (1.5 liters).
Tomatoes.
Two cloves of garlic.
Coarse salt (2.5 tablespoons).
Vinegar (1 teaspoon).
Sugar (2 tbsp.)
Cinnamon (on the tip of a knife or teaspoon).
Black currant leaves (2-3 pcs.).
Dill (sprigs with seeds).

Cooking method

First you need to wash the tomatoes very carefully. Then peeled garlic cloves need to be cut into thin plastics. Lightly press the garlic with a knife to squeeze out some of the juice.

Now take water (a small amount), it should be slightly salty and warm. In this water for approximately 30 minutes need to soak the dill and currant leaves. After that, take the jar. We put our chopped garlic on the bottom. Place sprigs of dill and currant leaves on it. The water in which they were soaked should be poured into a jar (about 2-3 tablespoons).

Now let's start preparing the solution. Take water, add salt, sugar, cinnamon and add vinegar. We boil it all. While our brine is preparing, carefully place the tomatoes in the jar. When the brine boils, you need to pour it over the tomatoes, close the jar with a lid, and after 3-6 hours our salted tomatoes will be completely ready.

“Salted tomatoes with garlic, bay leaf and onion”

To bring this recipe to life we need:

Method for preparing salted tomatoes with onions, bay leaves and garlic

To the bottom of the jar first lay out the dill sprigs, then peppercorns, currant leaves, bay leaves. Then add the onion, pre-cut into thin rings. If you took large or medium-sized garlic cloves, then chop them and sprinkle with fine salt. After half an hour, you can put them on the bottom of the jar. If you have small garlic, you can add it whole to the jar without salting it.

Carefully place the washed tomatoes in a jar so as not to squeeze, bruise or scratch them. Now boil the brine (water, salt and sugar). When it boils well, pour it over our tomatoes. Next, close the lid and leave to salt for 4-6 hours.

Selecting the salting time depends entirely on your taste. If you want to cook very salted and softened tomatoes, it is better to keep them in the jar for 6 hours. If you like less salty and more elastic tomatoes, then 4 hours will be enough for you, since during this time they will have time to salt enough.

In order to diversify your quickly salted tomatoes, make them sharper, brighter, and piquant, you can add some ingredients to recipes. For example, a little hot pepper. 1-2 circles per three liters of tomatoes is enough. Thanks to the addition of hot pepper, the taste of your dish will be bright and rich.

If you prefer marinated rather than salted tomatoes, you can add vinegar. For a three-liter jar it will be one tablespoon is enough this ingredient. Mustard. It will make the usual taste of salted tomatoes piquant. Dry mustard can simply be dissolved in brine, or the powder can be placed at the bottom of the jar.

Another great one for quick salting ingredient - bell pepper. Before putting tomatoes in a jar, you need to put it on the bottom. It will be enough to take one ring of pepper - large, wide and dense. It will need to be cut into ribbons. You can complement the taste of salted tomatoes with a nut leaf. One or two leaves can be placed on the bottom of the jar.

These simple tips and recipes will be useful for you to make quick-cooking salted tomatoes with your own hands. Follow all rules, experiment with the ingredients, choose your favorite recipe and you can delight yourself and your loved ones with delicacies that you won’t have to wait long for.

The generous gifts of autumn - ripe, ripe tomatoes are prepared for the winter in a wide variety of variations. The taste of homemade preparations cannot be compared with those offered for sale on store shelves. This vegetable crop, rich in vitamin C, organic acids, and minerals, surpasses other gifts of nature in the number of preservation methods. Let's look at the most delicious recipes for preparing tomatoes for the winter and the secrets of their preparation.

Recipes for pickling delicious tomatoes in jars

What types of containers are used to make preservation different, simple, quick, and useful! Wooden barrels have stood the test of time, in which pickling tomatoes is just as convenient and tasty as pickling another valuable vegetable - cucumber. Tomatoes are preserved in enamel tanks, buckets and well-known glass jars. The latter differ in volume, which contributes to variety when preparing vegetables for the winter.

To get delicious preserves, use these secrets:

When preparing tomatoes for the winter, choose fruits collected in dry weather, sort them, laying them out separately according to their degree of ripening.
When canning, do not mix different varieties or tomatoes that differ greatly in size.
For pickling, use medium or small tomatoes, and from large ones, make tomato juice or preserve them in slices.
To prevent tomatoes from cracking, pierce the stems with a wooden stick or toothpick.
You can even harvest fresh green tomatoes; only sick or damaged fruits are not suitable for canning.
Before canning vegetables, wash liter glass jars thoroughly and sterilize them together with their lids for at least a quarter of an hour.
At the preparatory stage of any recipe, wash the vegetables thoroughly.
Depending on the recipe, cover the tomatoes either whole or cut into slices.
As preservatives for homemade preparations, use vinegar, aspirin, brine with citric acid, and in rare cases -.

Marinated cherry tomatoes and garlic with vinegar

A delicious treat for the dinner table - small pickled tomatoes with an incomparable aroma and taste. For preparing sweet cherry tomatoes, liter glass jars with screw caps are ideal, and vinegar is used as a preservative. You don’t even need a photo or video to imagine how appetizing pickled cherry tomatoes look. This method of preparing tomatoes helps preserve their appearance, and in winter, sweet cherry tomatoes will be a wonderful snack.

Ingredients for preparation (per liter jar):

600 g cherry;
1 PC. pepper (bell pepper);
50 g of greens (dill, parsley);
3 cloves of garlic;
3 peppercorns (allspice);
2 bay leaves.

We prepare the marinade based on 1 liter of water:

25 ml vinegar (table vinegar 9%);
2 tbsp. spoons of spices (sugar, salt).

Process for preparing pickled cherry tomatoes:

Place two cloves of garlic, allspice, and chopped herbs into a sterilized glass container.
The cherry tomatoes, split in the stalk area, should be placed in the jar, starting with the larger fruits. Arrange the fruits in layers with bay leaves and bell peppers to the very top.
Cook the marinade by adding water and spices. Pour into the preserves and leave for a quarter of an hour. Then pour it back into the pan and boil again.
Boil the marinade, pour the vinegar into the jar with the cherry tomatoes, then roll up the lid.
Turn the canned food over, place it on the lid, and cover it with a warm cloth until it cools completely.
Cherries that have been pickled have a sweet and sour taste, and you will be able to taste them in just a few weeks.

Cold salted tomatoes without sterilization

Tomatoes are prepared for the winter using a cold method, and in order to preserve maximum nutrients, the fruits are rolled without sterilization. Cold salting will require a little free time, but when the time comes to try pickling, you won’t want to tear yourself away from the treat. When pickling tomatoes, keep one important nuance in mind: store the preserved food in a cool place. The recipe (based on a liter jar) requires the following ingredients:

500 g tomatoes;
15 g salt;
2 cloves of garlic;
30 ml vinegar (table vinegar 9%);
500 ml water;
1 tbsp. spoon of sugar;
greens (umbrella dill, celery);
3 peppercorns each (allspice, black);
1 aspirin tablet;
spices (to taste);

Step-by-step process for cold pickling tomatoes:

Place herbs, peppercorns, garlic, bay leaves, etc. in a prepared glass jar.
Fill the container with whole, ripe fruits, placing them tightly together.
Prepare a brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let sit for a couple of minutes and pour brine over the tomatoes.
Crush an aspirin tablet and pour it into the jar on top to prevent the homemade preparation from becoming moldy.
Cover the tomatoes with a nylon lid, place until ready and store in a cool place.

A simple recipe for pickling green tomatoes

Even green tomatoes are suitable for pickling for the winter. If you choose a good recipe, this version of home canning will be no less appetizing in its taste. The advantage of unripe fruits is their denser structure, so green tomatoes are easy to pickle, either whole or in slices. A simple version of the recipe involves canning salted green tomatoes by cold pouring. Even tap water is suitable for this.

Ingredients:

0.5 kg of green tomatoes;
1 tbsp. a spoonful of salt (coarsely ground);
500 ml water;
greens (twigs with cherry leaves, dill umbrella, currant leaves);
2 cloves of garlic;
0.5 teaspoon mustard (powder);
horseradish (to taste).

Cooking process:

Dissolve coarse salt in water, stir thoroughly, wait until the impurities settle to the bottom of the container.
Fill a sterilized glass jar to the top with green tomatoes, add brine (no sediment).
Mustard is poured into the homemade preparation last, after which the salting is covered with a lid, leaving it for storage in a cold place.

Canned sweet tomatoes

Sweet tomatoes can also be tasty, appetizing, and aromatic. Sealing tomatoes in liter jars will only benefit from the implementation of this recipe, especially if you have to can the fruits for the first time. Fans of original homemade preparations will be able to replenish their supplies with dessert tomatoes, for which they will need to select small-sized fruits.

To make the tomatoes sweet, prepare the following ingredients for canning (per 1 liter jar):

500-700 g of red, ripe tomatoes;
half a head of onion;
20 ml vinegar (table vinegar 9%);
700 ml water;
30 g sugar;
a pinch of salt;
spices (black peppercorns, cloves, bay leaf) to taste.

Canning process:

Place spices at the bottom of a sterilized glass container.
Place the tomatoes tightly on top, adding chopped onions as the jar fills.
In another container, boil the brine, dissolving sugar and a little salt in it. At the very end, before removing the pan with brine from the stove, pour in vinegar.
Pour the resulting marinade over the tomatoes. Sterilize the preservation by first covering it with a lid (no more than a quarter of an hour).
Then roll up the jars, turn them over and place them upside down until they cool completely.

Pickled tomatoes, like barrel tomatoes

During Lent or even as a holiday dish, pickled tomatoes will decorate the table. The recipe, which will allow you to taste tomatoes straight out of a barrel over time, is easy to master. When choosing a container convenient for fermentation, it is better to store such homemade preparations in a glass jar. If you don’t know how much salt per 1 liter jar of tomatoes, whether you need to add sugar, essence or other ingredients, use the recipe below.

To make pickled tomatoes like barrel tomatoes, take:

1 kg of tomatoes (medium size);
3 cloves of garlic;
500 ml water;
1 tbsp. spoon of sugar;
1 bunch of celery;
dill (a bunch or 1 tablespoon of seeds);
25 g salt.

Preparation:

Cut out the stem of the tomatoes. This must be done carefully and shallowly.
Place dill, celery, garlic, tomatoes (with the removed stalk facing up) in a fermentation container.
Prepare the brine by boiling water with spices, let it cool slightly, and pour it into a jar of tomatoes.
The salting process lasts about 3 days until bubbles appear on the surface. If the acidity of pickled tomatoes suits your taste, you can close the jar with a nylon lid and put it in a cold place. The next day the tomatoes will be ready.

Tomato salad "Finger lickin' good"

Caring housewives prefer to prepare tomatoes for the winter, even in the form of salads. The unforgettable taste is combined with a special aesthetics, because for this preparation of tomatoes, other gifts of nature are used along with them. Delicious homemade preserves are prepared using a simple recipe, but preparation will take some time. But the result will please you, and in winter such a salad will be in great demand.

Ingredients:

400-500 g tomatoes;
3 cloves of garlic;
1 onion;
greens (dill, parsley) to taste;
25 ml oil (vegetable);
25 g sugar;
300 ml water;
15 g salt;
2 bay leaves;
40 ml vinegar;
2-3 peppercorns each (black, allspice).

Preparation:

Chop greens, onions, garlic. Place in a sterilized jar, pour in vegetable oil.
Place tomatoes on top. When the jar is full, start preparing the marinade.
Add spices, remaining pepper, and bay leaves to the water, bringing the brine to a boil. Pour in the vinegar at the very end.
Cool the prepared marinade slightly, pour into a glass container, and cover with a lid. Leave to sterilize for about a quarter of an hour, then roll up.
After this, turn the homemade preserves over, let them cool, and store them. Tomato salad for the winter is finger licking ready!

Assorted tomatoes and cucumbers

How to diversify the menu in winter? Those zealous housewives who, during the harvest period, have mastered the recipe for preparing an assortment of valuable vegetable crops, do not think about this. It’s more convenient to roll tomatoes and cucumbers into large jars, but liter jars are also suitable. When following the recipe, observe several important nuances: take cucumbers and tomatoes in equal proportions; you can roll up other vegetables with them, but only as a decoration.

Ingredients:

300 g each of cucumbers, tomatoes (optionally, gherkins and cherry tomatoes);
2 cloves of garlic;
dill (umbrella);
horseradish (root, about 3 cm);
20 g salt;
5 peppercorns (black);
0.5 teaspoon of essence (70%);
25 g sugar;
onions, bell peppers, carrots for decoration.

Step-by-step cooking recipe:

Cut off the ends of the cucumbers and soak in cold water for a couple of hours.
Chop horseradish, carrots, bell peppers, and onions.
Place dill, black peppercorns, garlic on the bottom, tightly place cucumbers, tomatoes, chopped vegetables, horseradish on top in layers to the top.
pour boiling water over it, leave for five minutes, pour the brine into a saucepan and add spices. Boil the marinade and pour it back into the jar.
Add the essence last, roll up with a tight lid, turn over, and leave until completely cool.
Canned assorted tomatoes and cucumbers go well with meat or potato casserole.

How to pickle chopped tomatoes

If the vegetable harvest is rich, why not diversify your homemade preparations for the winter with a recipe for canned chopped tomatoes? You can even use liter jars. This method is suitable for those who are wondering what to do with large tomatoes. The option of preparing tomatoes in their own juice or tomatoes cut into slices are the most suitable recipes. For lovers of spicy snacks, the second method is suitable.

How much vinegar per liter jar? Should it be used for canning if there is a desire to salt tomatoes cut into slices rather than whole ones? Different step-by-step recipes will have their own ways of preparing tomatoes in this form for the winter. Without sterilization, cold method, lightly salted, in glass, wooden, enamel containers or even in a bag - all twisting options are worthy of implementation.

Canning tomatoes at home is widely used by experienced housewives. This procedure helps to preserve all the beneficial properties of the product, which is rich in organic acids, vitamin C and minerals. Thanks to proper salting, tomatoes retain their consistency and are an excellent addition to main courses in the winter. Let's look at the most delicious recipes in order and highlight important aspects of the preservation process.

When closing tomatoes for the winter, do not mix fruits of different shapes and sizes. The same applies to varieties; they should not differ much from each other.
Before you start canning, sort the tomatoes according to their degree of ripeness. Give preference to specimens collected on a dry and sunny day.
For pickling, select only small and medium-sized tomatoes. Use large fruits to make tomato juice or preserve them in slices.
Pierce the area where the leg was located using a thick sewing needle or toothpick. This move will prevent the tomatoes from cracking during the pickling process.
Weed out sick and damaged specimens; they are not suitable for conservation. It is allowed to use unripe (green) fruits; they retain their structure better.
Shortly before rolling, sterilize the containers in which the tomatoes will be placed. These can be liter or three liter glass jars, sealed with tin/plastic lids (they also need to be boiled).
Before closing vegetables for the winter, wash the fruits with running or purified water and a kitchen sponge. This move will prevent the ingress of chemicals and bacteria, which lead to rapid deterioration of the final product.
Homemade preservatives and stabilizers when rolling homemade tomatoes are acetylsalicylic acid, a solution based on citric acid, table vinegar (6%) or essence (70%), food gelatin.

Classic recipe for canned tomatoes

To twist this way, give preference to plum-shaped tomatoes. Soft fruits absorb too much salt, causing them to quickly wrinkle and acquire a rough aftertaste.

tomatoes - 6 kg.
garlic - 1 head
purified water - 6 l.
bay leaf - 8 pcs.
pepper (peas) - 10 pcs.
crushed salt (preferably sea salt) - 225 gr.

Wash the jars with boiling water, pour 1 tablespoon of soda into each container, and sterilize thoroughly. Place in a wide saucepan and boil for a quarter of an hour. At the end of the procedure, wipe dry and do the same with the lids.
Sort through the tomatoes, set aside the thick-skinned ones, and wash them. Chop and peel the garlic, cut the cloves into 2 parts, place one section (half a head) at the bottom of the jar.
Add 5 peppercorns and 4 bay leaves to the garlic. Place the tomatoes so that they reach the middle of the container.
Now place the remaining garlic, bay leaf, and allspice on the tomatoes again. Fill the jar to the top with tomato fruits, retreat 2-3 cm from the neck.
Dilute 225-250 g in 6 liters of filtered water. fine salt, stir, wait until the crystals dissolve. As soon as the granules melt, pour the brine into the container with the tomatoes.
Close the jars with plastic lids, place them in a room at room temperature, and wait 20-25 hours. After the time has passed, preserve the product with tin lids and send it to the basement or cellar for 2 months.

tomatoes - 3 kg.
drinking water - 5.5-6 l.
granulated sugar (cane) - 245-250 gr.
garlic - 1 head
fresh dill - 1 bunch
fine table salt - 120 gr.
allspice (peas) - to taste

Wash the tomatoes under the tap using a foam sponge, dry them, sort them by shape and variety (they should be the same). Sterilize the jars with soda and boiling water, wipe, and leave to dry at room temperature.
Peel the garlic, cut each clove lengthwise, place ½ head at the bottom of the container. Add peppercorns and chopped dill (half a bunch) to this.
Depending on the size of the tomatoes, they must be cut or placed whole in a jar. Place the other half of the dill and some of the garlic on top of the tomatoes.
Pour filtered water into a saucepan, bring to a boil, add granulated sugar and ground salt, stir. When the granules are completely dissolved, pour the brine into a jar of tomatoes, seal, and leave at a temperature of 20-23 degrees for 24 hours.
After the specified period, send the tomatoes to a cellar or pantry with a reduced temperature. After about 5 days, you can enjoy the great taste and serve the dish as a snack.

Canned tomatoes with horseradish

small tomatoes - 2.7-3 kg.
coarse table salt - 75 gr.
granulated beet sugar - 25 gr.
allspice (peas) - 8 pcs.
bay leaf - 7 pcs.
fresh or dried dill - 20 gr.
garlic - 0.5 heads
horseradish (root) - 10 gr.
currant leaves - 3 pcs.

Wash the jars with running water, then place in a wide saucepan and pour boiling water over them. Keep on the stove for about 5 minutes, then proceed to sterilize the lids. After completing all steps, dry the containers with a towel.
Poke 3-4 holes in the ponytails with a toothpick or 1 hole with a knife. Mix peppercorns, bay leaves, dill, currant leaves, horseradish and pre-peeled garlic into one mixture (cut the cloves into 2 parts).
Next, start preparing the brine: mix granulated sugar with salt, pour over boiling water, wait until the crystals dissolve. After this, pour the solution into a jar and seal with plastic lids.
Send the containers to a room with a temperature of 18-20 degrees, wait about 10 days. During this period, fermentation will begin, then you need to move the tomatoes to the cellar for 1 month. Only after this time have passed can they be eaten.

sweet red tomatoes - 2.3 kg.
onions - 2 pcs.
table vinegar (6-9%) - 80 ml.
granulated sugar - 120 gr.
filtered water - 2.4 l.
salt - 15 gr.
seasonings (optional) - to taste

Boil cans of soda, wash and dry them. Place seasonings, if using, in the bottom of the container. Cloves, bay leaves, and peppercorns are suitable.
Cut the onions into half rings or small squares, divide the amount into 4 sections.
Place ¼ of the total number of tomatoes in a jar, place onions on top, then tomatoes again. Repeat until all layers have been laid out.
In a separate jar, dissolve granulated sugar and salt, pour boiling water over the products. Next, pour in the vinegar solution and add the resulting marinade to the jar of tomatoes.
Screw on the containers with sterilized lids, turn them upside down and place them on the floor until they cool completely. After this, send it to the cellar for 1-2 months.

Canned tomatoes without sterilization (cold cycle)

plum tomatoes - 2.5 kg.
crushed food salt - 75 gr.
garlic - 7 cloves
table vinegar solution (9%) - 120 ml.
filtered water - 2.3 l.
granulated sugar - 110 gr.
dried dill - 15 gr.
celery - 10 gr.
bay leaf - 5 pcs.
allspice black pepper - 15 peas
acetylsalicylic acid - 1 tablet
seasonings (optional)

Prepare the jars: wash them, add soda, pour boiling water over them, leave for 5 minutes. Next, remove the residue with water, boil in a large saucepan and dry.
Place dried dill, ground celery, peppercorns, garlic cut into 2 parts, bay leaf and other seasonings of your choice at the bottom. Start filling the jar with tomatoes, placing the fruits tightly on top of each other.
Start preparing the brine: mix salt with granulated sugar and vinegar, pour the mixture with purified cool water, wait 5 minutes. When the granules are completely dissolved, pour the resulting solution into the container with the tomatoes.
Mash acetylsalicylic acid between two spoons to form a powder. Pour it into the jar, do not stir. This move will prevent the formation of mold.
Seal the tomatoes with plastic (nylon) lids and place in a cool place for 2 weeks. After the time has passed, the product can be eaten.

Canned Cherry Tomatoes with Garlic

Cherry tomatoes - 2.4 kg.
bell pepper - 3 pcs.
fresh parsley - 0.5 bunch
fresh dill - 0.5 bunch
garlic - 1 head
pepper (peas) - 10 pcs.
bay leaf - 8 pcs.
table vinegar - 80 ml.
granulated beet sugar - 110 gr.
salt - 120 gr.

Sterilize jars and lids in advance. Place half a head of garlic on the bottom, after peeling it and chopping the cloves into 2 parts. Add chopped dill and parsley, peppercorns to this.
Take a toothpick and use it to make several holes in the stem of the tomatoes. Start placing the tomatoes in the jar, starting with large ones, gradually working your way up to small ones.
Cut the bell pepper into strips, alternate them with tomatoes, laying out the fruits in rows. Finally add the remaining garlic.
Make a brine from sugar, salt and vinegar, pouring the listed ingredients with filtered water. Pour the product into a saucepan with enamel walls and boil until the granules dissolve.
Pour the solution into a jar of cherry tomatoes and seal with tin lids. Turn the containers upside down, place a towel, and leave for 3-4 hours until completely cooled. After this, take the jars to a dark room. After 4 weeks, the tomatoes can be served.

Canned green tomatoes

unripe tomatoes (green) - 1.3 kg.
table salt (coarse) - 55 gr.
drinking water - 1.3 l.
cherry or currant leaves - 1 sprig
dill - 1 umbrella
garlic - 5 cloves
mustard powder - 15 gr.
horseradish - to taste

Start by preparing the brine: mix sugar and salt, add hot purified water, wait until the crystals dissolve. Next, add mustard powder and stir.
At this time, start sterilizing the jars: pour boiling water over them, wipe and dry. Place seasonings (horseradish, cherry leaves, dill umbrella) on the bottom.
Place the tomatoes in rows, alternating the fruits with cloves of garlic (previously cut into small pieces). Seal the containers with tin lids and take the jars to the cellar.

It is not difficult to pickle tomatoes for the winter if you have sufficient knowledge regarding preservation technology. Be sure to sterilize the jars, add seasonings at your discretion, and choose fruits of the same size and variety.

Video: how to pickle tomatoes for the winter

Every year every housewife spends more time in the kitchen. Her weekend or evening after work is scheduled to the minute. The thing is that the harvest is ripening more and more every day. Therefore, it needs to be processed very quickly. First, a berry that you can’t eat all of. From it we made and. Then the vegetables arrived: cucumbers, zucchini, eggplants. Tomatoes – that’s what we’ll be talking about today.

This vegetable is very popular in my family, especially the female half. They make salad every day, or even several times a day. They put it in the dressing of dishes. They even make them. But now it's time to leave some for the winter. Of course, you can't keep them fresh unless you freeze them? Just don’t eat them like that anymore. So let's salt it!

We preserve very large quantities. Because they eat very well. Can be served with or without any main course. I don’t know about you, but with us all you have to do is open a jar, and tomorrow it will be empty. Even the brine is drunk! You must love corned beef so much!

Salted tomatoes are also good as a snack for any holiday. You can also get them when guests suddenly come to your place. You can endlessly list their advantages, but things don’t move forward from this. In general, we will salt them. But as?

Today there are so many ways that it’s dizzying. But I only use those that have been tested by me and my family over the years. The process algorithm is almost the same for all recipes. The only difference is what you add to the jar. You can put any leaves or spices. All this will give the tomatoes a unique taste. Just be sure not to overdo it, otherwise the contents will simply deteriorate, or even fly into the air!

So, first of all, take your good mood, great desire and get started!

I just love this method. I even call him lazy. Since the number of products here is very small. And this method will spend a minimum of your time. And this is always very important for all housewives, since during the procurement period it is sorely lacking!

Tomatoes;
Salt – 3 tbsp. l.;
Water.

Preparation:

1. Wash the container and vegetables thoroughly. and dry it.

2. Place tomatoes in a jar. They should be dense and whole. Crumpled and rotten ones cannot be used. We put them right under the neck.

3. Pour salt on top and fill everything with clean water. Can be used from a well or spring. But in no case from the tap (chlorinated)! I buy it from the store without additives.

4. Close with a nylon lid and put it in the cold for storage.

These can last for a very long time. The brine will be cloudy, with visible fermentation. Don’t be scared, but better try it with potatoes!

How to salt green tomatoes?

Many people like them green. And it happens that it is already cold outside and gardeners are harvesting crops that are not even ripe. He cannot lie at home for a long time, as he begins to rot. Throwing away a huge amount is also not an option. Therefore, I bring to your attention this pickling option. The tomatoes will be delicious!

Ingredients for a 3 liter jar:

Tomatoes;
Hot pepper – 3 pcs.;
Garlic – 4 cloves;
Bay leaf – 3 pcs.;
Black peppercorns – 1 pinch;
Dill umbrellas – 3 pcs.;
Horseradish leaves – 1 pc.;
Cherry and currant leaves - 5 pcs.;
Salt – 5 tbsp. l.;
Sugar – 4 tbsp. l;
Water.

Preparation:

1. Wash the jars thoroughly with soda or detergent. Also wash greens and vegetables.

2. Place all our spices and herbs at the bottom of the container.

3. Next, add tomatoes mixed with pepper. Take the amount according to your taste.

Take red hot pepper. This way our blanks will be more colorful.

4. Sprinkle salt and sugar on top. Fill everything with clean drinking water. Never boil it!

5. Close with nylon lids and immediately store them in the cold: cellar, basement or refrigerator.

You will be able to eat such a tasty treat only in a month, not earlier!

Salted tomatoes in jars, like barrels

This is perhaps the fastest way to pickle vegetables. Previously, our grandmothers always salted it this way. Many people have lost the recipe, while others simply stopped using it. After all, sometimes you want to do something new. And some remember the old things and like it much more. So let’s remember an option forgotten by many!

Ingredients:

Tomatoes;
Dill – 2 umbrellas;
Horseradish leaf – 1 pc.;
Parsley – 5 sprigs;
Garlic – 3 cloves;
Salt – 3 tbsp. l.;
Water – 1.5 l.

Preparation:

1. First, let's prepare the container. Previously, they always salted in barrels. But times are different now. Therefore, I wash the jar with baking soda or detergent. There is no need to sterilize it.

2. Now add all the greens into it, as well as peeled garlic.

Dill can be taken with umbrellas or the greens themselves. Dried is also good.

3. Pour clean cold water into any other container. If it comes from the tap, then run it through the filter. Even from a well or bottled is suitable.

Do not use boiled water!

Add salt there and stir until it begins to dissolve. It is clear that in cold weather it will be difficult. Let's leave it for a while.

4. Now rinse the tomatoes and also put them in a container. Try to pack them more tightly.

5. Pour the solution into a jar. It should be under the lid. If there is not enough liquid, add more. Cover the top with a nylon lid and put it in the cold.

These tomatoes will last a very long time, but you can eat them in just five days. Now let's move on to the next method.

Well, after watching the video, it became even clearer how to cook barrel tomatoes. And the most important thing is that it makes a good appetizer for the holiday table.

Hot method of pickling tomatoes with carrot tops

Have you ever tried this option? We used to always throw away these greens. I didn't even know that it could also be used in the kitchen. But two years ago I tried these from friends and took note of the recipe. I did it myself last year. They turn out cloudy and the fermentation process is underway. But delicious, mmmm!

Ingredients for a 3 liter jar:

Tomatoes;
Dill umbrellas – 2 pcs.;
Horseradish leaf – 2 pcs.;
Carrot tops – 1 bunch;
Cherry leaves – 5 pcs.;
Garlic – 3 cloves;
Black peppercorns – 1 pinch;
Salt – 2 tbsp. l.;
Sugar – 2 tbsp. l.;
Water.

Preparation:

1. Wash and sterilize the jar thoroughly. We also prepare herbs and vegetables. We clean them and wash them too.

2. Place dill, cherry and horseradish leaves, carrot tops, garlic, and peppercorns on the bottom. We press it a little with our hands.

3. Now we put in the tomatoes. You can make punctures near the stalk with a toothpick. This way they will be better salted in this place and will not burst. If they are thin-skinned, then you don’t need to do this action.

4. Pour salt and sugar into the jar on top. Pour boiling water over everything and close with a nylon lid. You can also use metal twist caps. Let it cool and put it in the cold.

Such tomatoes are not stored in a warm place, so be sure to put them in the cellar, basement or refrigerator.

We have such delicious and interesting recipes. These tomatoes are prepared without vinegar, aspirin and citric acid. Which means they will be more useful. They can be used to treat and surprise guests. So cook with pleasure! On this note, I say goodbye to you, see you again!

Pickling tomatoes is a great way to make homemade preparations for the winter. There are many different options for salting tomatoes, where in addition to salt, vinegar, citric acid, and even an aspirin tablet are used as a preservative. The salting procedure can be carried out using the hot or cold method.

Surely you have a favorite recipe for salting tomatoes, but there comes a time when you want a variety of flavors. Below are the best options for pickling tomatoes.

The right tomatoes for pickling

In order for canned tomatoes to delight you with their taste and elastic texture in winter, you need to choose the right varieties for pickling. Elongated, oblong-shaped fruits with hard, dense flesh are ideal. You can salt red ones, but it is better to choose brown (slightly unripe) tomatoes. These salted tomatoes in jars for the winter look beautiful and appetizing, have the right texture, and a memorable taste.

The following spices are usually chosen for pickling:

seeds, umbrellas, dill;
garlic cloves;
mustard seeds;
leaves of parsley, cherry, black currant;
bay leaves;
hot pepper (peas, fresh rings);
peeled horseradish root/leaves.

Spices are not put into the jar all at once, but in certain combinations. For example, lovers of the pungent taste of salted tomatoes add horseradish to jars, and fans of the sweet-spicy aroma add currant leaves.

If you are going to pickle green tomatoes, their variety and shape are not as important as their size: you should choose small-sized fruits.

Principles of salting for the winter

The process of salting vegetables in barrels or jars, compared to pickling, is considered a more useful way of preserving them for consumption in winter. Boiling water and vinegar used in marinades have a destructive effect on the vitamin composition of tomatoes. Cold salting (fermentation) preserves their benefits and increases them due to the formation of enzymes necessary for good digestion. Therefore, a salted tomato will serve as an excellent addition to “heavy” meat and fried foods.

Vegetables and spices that go into jars for pickling must be clean - this is the key to the success of preservation.

Tomatoes should be thoroughly washed with water and inspected for defects. Vegetables with a damaged surface cannot be harvested for the winter, but they can be used for quick salting.

The jars that will be used for pickling tomatoes must be sterilized with steam (can be done in a double boiler, oven, or microwave). Metal lids are also subject to mandatory processing (boiling).

If you are going to use a cold salting method, then it is enough to clean the containers and plastic lids with baking soda.

Garlic and horseradish must be thoroughly peeled and washed. Leaves and greens should be sorted from debris, twigs, damaged parts, and rinsed with clean water.

Quick salting of tomatoes

When the harvesting season is just beginning, before salting tomatoes in jars for the winter, a recipe for quick salting is popular in many families. Lightly salted tomatoes stuffed with spices are cooked in brine for 24 hours; they are delicious as an accompaniment to barbecue, as an appetizer, and are usually eaten faster than they are cooked.

Lightly salted stuffed tomatoes

You will need red fleshy tomatoes the size of an egg. Cut them into halves with a knife or crosswise, cutting them to the end (it is convenient to use a bread knife). Place the filling of chopped garlic, parsley, and dill into the resulting gaps.

At the bottom of any convenient container, generously place dill umbrellas, sprinkle mustard seeds, add currant leaves, horseradish, pepper, and bay leaves.

Pour the stuffed tomatoes with brine (stir 1 tablespoon of salt without iodine, sugar, 1 teaspoon of dry mustard powder into 1 liter of boiled, cooled water), press down on top with pressure. Wait one day and you can take a sample. These quick salted tomatoes are stored in a cool place for 5 days.

Salty aromatic tomatoes

By choosing this recipe you will get sweet-spicy salty tomatoes with the aroma of roasted peppers. You will need: a bucket of medium red tomatoes (each needs to be pierced with a fork), 5 sweet peppers, for connoisseurs of spicy taste - 1 hot pepper, a couple of heads of garlic, currant leaves, horseradish root, dill (seeds or umbrellas), oil (favorite vegetable) for frying peppers, salt.

Fry the coarsely chopped peppers in oil until soft, cool. Divide the spices in half, spread the first part along the bottom of the bucket, place half the tomato on top, then put the peppers on them and pour out the oil, from frying, lay out the second part of the spices, add the tomatoes to the top of the bucket. Close the lid.

A day later, prepare the brine (5 tablespoons of salt, 3 liters of clean water), fill a bucket with tomatoes, pick up pressure, and place the bucket in the kitchen. After 5 days, the fragrant tomatoes are ready quickly. Keep cool.

Cold barrel salting

Using a similar technology to lightly salted tomatoes, you can prepare real salted tomatoes for the winter. Pickling recipes are usually simple, and the results exceed expectations.

Pickled tomatoes

At the bottom of dry jars (3 liters), washed with soda or scalded with boiling water, place a pinch of dill seeds, a bay leaf, and a few peppercorns. Place the tomatoes quite closely, choosing fruits with hard flesh and thick skin. Pour 1 tbsp into jars. salt (without iodine, always coarse), 3 tbsp. sugar, 1 full tbsp. dry mustard powder. Pour cooled boiled water over the top layer, cover with washed plastic lids, and refrigerate for 2 months. The tomatoes will ferment, acquire a harsh, slightly carbonated taste, and become barrel-like. Tomatoes salted in this way should be stored in the cellar/refrigerator.

Fans of aromatic spices in pickles will love the following recipe.

Salted tomatoes

For preparation you will need firm red or yellow tomatoes, tender currant leaves, cherries, horseradish root/leaves, young garlic cloves, pepper, dill, mustard (dry), sugar, salt.

It is recommended to start filling jars with leaves, dill, and spices. In a 3 liter jar, it is enough to put a small young currant leaf, cherries, dill seeds/umbrella, peeled root, half a horseradish leaf, about 4 medium cloves of young garlic, 5 peppercorns. Place the tomatoes evenly on top of the spices. Pour 2 tbsp. l. sugar, coarse salt, dry mustard. Fill the jars with clean water (tap or bottled) and close with a plastic lid. Turn the jar over to dissolve the salt and sugar. Pickling tomatoes for the winter can a priori be considered the main event of August, and the first sample is taken in October. Tomatoes salted using this option are perfectly kept cool until spring.

Unusual salting option

Those who choose how to pickle tomatoes in an unusual way will like this method of preparation, when the tomatoes practically retain their original fresh taste and can simply be used in food and in the preparation of other dishes.

"Juicy" tomatoes

You will need tomatoes and salt. Jars and metal lids should be sterilized before sealing.

Place ripe tomatoes with a diameter of 5-7 cm into a boiling pan of water, a few at a time, hold for a couple of minutes, and remove to a bowl of cold, clean water. Remove the skin from blanched tomatoes, put them in a 5 liter saucepan, add a whole tbsp. salt (without iodine, coarse), without water, put on gas. From the moment of boiling, wait 5 minutes. Juice will be released. Mix very carefully and continue cooking for 5 minutes. We carefully pack the tomatoes into sterilized jars, filling them one by one, pour in the boiling juice that has been released, roll them up, and cover them until they cool.

Salted tomatoes according to the hot salting recipe deserve attention; they can be offered to small children. There is no vinegar, only tomatoes and salt.

Simple salted tomatoes

Any ripe red or yellow tomatoes will do. Large tomatoes should be cut into 4 parts, small ones - in half. Place in jars (1 liter is convenient). Add 1 tsp. with a slide of salt and water to the top. Filled jars must be sterilized (lay a kitchen towel on the bottom of the pan, place the jars inside. Make sure they do not reach the walls of the pan or touch each other. Carefully pour water along the wall of the pan so that it reaches ¾ of the height of the jars, put the pan on gas You need to start counting the sterilization time after the water boils in the pan: 15 minutes for jars with a capacity of 1 liter). Roll up the lids (sterile), turn them over, and be sure to wrap them up. Keep cool.

Pickling green tomatoes

Weather conditions are such that all the tomatoes never have time to ripen before frost sets in. In this case, thrifty housewives will be helped out by recipes on how to pickle green tomatoes. It is important to remember that only medium and large green fruits can be pickled.

Spicy green tomatoes

If you have a medium-sized bucket of green tomatoes, you should have: 7 heads of garlic, hot pepper pods (adjust the spiciness to taste), a large bunch of parsley, salt. Make a side cut in each vegetable. Prepare the filling: chop and mix garlic, parsley, pepper.

Stuff the tomatoes with this mixture. Place the remaining filling on the bottom of the pickling bucket and tightly stuffed green tomatoes on top. Fill the container with brine (boil 3 liters of drinking water, add 6 tablespoons of salt, cool). Place under light pressure. After a week, transfer the tomatoes into washed jars, use the resulting brine for filling, close with simple lids, and hide in the cellar.

Be patient and wait the month required to salt the green tomatoes. You can eat such fruits right away, but their taste will become rich and full after a month.

There is a simpler recipe for tomatoes, picked green, in jars for the winter.

Green salted tomatoes

Prick medium green tomatoes in 3 places with a toothpick. In 3 liter jars: dill seeds, currant leaves, horseradish, hot pepper rings. Arrange the tomatoes, top with parsley, dill, and sprinkle with chopped garlic cloves. Add 3 tbsp. salt (iodine-free, coarse), 1 tbsp. dry mustard powder.

Fill the jars with cold water and seal with plastic lids. Twist the jars in your hands to dissolve the salt. Refrigerate. You can appreciate the taste of pickled green tomatoes after a couple of months.

The existing variety of recipes for preparing tomatoes (ripe and green) for the winter will allow the housewife to choose the most delicious ways to pickle tomatoes in order to delight her household in winter with natural and healthy products. Recipes for making salted tomatoes are often quite simple and do not require special cooking skills. An important condition for preservation by salting barrels/buckets/jars without adding acetic, citric, or acetylsalicylic acid is storing the finished products in the cold.

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