Salted tomatoes. Salted tomatoes for the winter in jars

Hello, friends! A restless soul immediately turns positive when you open the pantry and see in front of you salted tomatoes in jars, closed for the winter. They stand out appetizingly from other winter preparations. The eye immediately falls on the bright, attractive canned tomatoes. And so that your tomatoes also turn out just right upper class, take just a few minutes to carefully familiarize yourself with my salting method.

The recipe for salted tomatoes that I want for you is surprisingly simple, and the taste is to die for. Like all grandmother’s recipes, this one has survived to this day and has not been transformed at all. Because it is no longer possible to make it tastier, and all attempts to pickle tomatoes even better will lead to failure - clouding or explosion of the jars. At best, you simply won’t get as much pleasure as I get when forging a jar in winter.

How to pickle tomatoes without shedding bitter tears

By following my instructions step by step, you will avoid such a fate. You can always see unclear moments in the photo.

Now, briefly, literally in a nutshell, how I will pickle tomatoes for the winter. This can be done in liter or 3-liter jars. It is only important to maintain the proportions of sugar, salt and vinegar. Yes, we will marinate hot with vinegar; our recipe cannot do without it. Let's get started, all the other nuances of salting will come as we go.

Hot method of pickling tomatoes for the winter

I do not recommend sterilizing jars with steam or putting them in the oven. Use vinegar for this. This way you will save time and energy costs. Pour into a jar hot water, add vinegar, close the lid and chat. Then pour out the water and vinegar, lay a clean towel and place the container on it with the neck down. Place the lid nearby. This preparatory stage of pickling tomatoes will definitely not cause you any difficulties.

Ingredients for a 2 liter jar

• Tomatoes (the quantity depends on the volume of the jar);
• 1-2 pcs. sweet pepper;
• a pair of dill umbrellas;
• two cloves of garlic;
• one horseradish leaf;
• 2-3 sprigs of parsley (optional);
• 4-5 black peppercorns;
• two heaped tablespoons of sugar;
• a tablespoon of salt;
• a tablespoon of vinegar 9% (plus the same amount for sterilizing the jar).

Now carefully follow my steps in the photo and also conscientiously study the description of the recipe.

Salted tomatoes recipe

Select tomatoes for pickling of the appropriate size (varieties such as Rio Grande, Lady's Fingers, Chaika, etc.). They should be without damage to the skin, dense and ripe. Overall, delicious, beautiful tomatoes.

1. I wash the tomatoes warm water.
2. I start putting herbs and spices into the jar. First a leaf of horseradish, dill, bell pepper, black peppercorns. I cut the garlic lengthwise into several pieces and add it to the rest of the ingredients.
3. Then I place the tomatoes tightly on top of everything, up to half the jar.
4. I add all the sugar. There is no need to worry about what seems like too much sugar. There is as much of it as needed to winter preparation made from tomatoes highest quality. After all, tomatoes love sugar.
5. Next, I put salt in the jar and fill it to the top with the remaining vegetables.
6. Be careful, gradually pour boiling water over the tomatoes, otherwise the jar may burst. I fill it to the very edge. I cover it with a lid.

Sterilization and sealing

1. I take a special device and use it to place a can of tomatoes in a pan with hot water, at the bottom of which a grate is laid.
2. I cover the workpiece with a second pan and after boiling the water, sterilize it for 10 minutes.
3. I carefully remove the tomatoes from the pan, place them on the table and pour in the vinegar.
4. I pick up the grip again, hook the container and gently shake it, expelling the air.
5. I tightly close the jar of salted tomatoes with a lid. For winter storage, you can also use lids that roll up with a machine. Well, I prefer to work with a twisting blockage.
6. I take a towel in my hands, grab the jar and lightly mix the contents.
7. Then I put it on the table and roll it around. So I see if the brine is leaking out from under the lid.
8. At the end, I wrap the pickled tomatoes with something to retain heat. And after it has cooled down, the pleasant chores of preserving vegetables for the winter can be considered completed.

Hello everybody!

What a busy time it is now! The harvest is already in full swing, and most housewives are beginning to prepare for winter. Having prepared it, it’s time to start pickling the tomatoes.

This wonderful preparation will help you out more than once. cold winter. It can be a snack on the table, and one of the ingredients in many salads. If you are still wondering whether to close the tomatoes or not, then my answer is definitely to close them! Moreover, this process is not at all troublesome and will not take you much time.

Well, if you have had a productive year, then I advise you to do it as well. All the recipes are very simple, and the results are simply amazing.

Green tomatoes in jars for storing in the apartment - “finger licking”

Rest assured, by salting green tomatoes using the hot method described in this recipe, your tomatoes will stand quietly until spring. The only “but” is that most likely they will be eaten much earlier!

Fast, simple and tasty - just what we need!

We will need:

• green tomatoes;
• water – 1 l;
• sugar – 4 tablespoons;
• salt – 3 teaspoons;
• vinegar 6% - 100 g;
• bell pepper

Preparation:

To 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 and salty tomatoes for the winter without sterilization?

Many people like their tomatoes not to be too salty. That's what this simple recipe is for. Don’t be alarmed by the amount of sugar in the ingredients, because in combination with spices and salt you will get that sweet-salty taste we need.

• tomatoes;
• celery greens;
• Bay leaf;
• carnation;
• black peppercorns;
• allspice;
• salt – 2 tablespoons;
• sugar – 7 tablespoons;
• citric acid – 1 teaspoon.

Preparation:

Cold-process tomatoes with mustard that can be stored until spring

Do you like it spicy? Then you will definitely like these tomatoes! This simplest recipe using mustard will become one of your favorites, because there is nothing easier than putting everything you need in a jar, adding water and shaking it.

This preparation will last until spring, but only if it is stored in the refrigerator or cellar.

We will need (for 3 liter jar):

Preparation:

If you don't have any of the spices listed, you don't have to use them.

A simple video recipe on how to cold salt tomatoes in 3-liter jars without vinegar

Vinegar is very often used in twists, but many people 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 clearly 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 heaped tablespoons).

Preparation:

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 aromatic combination of vegetables and spices will excite the appetite of everyone who tastes this dish!

We will need (for a liter jar):

• tomatoes;
• Bell pepper– 0.5 pcs.;
• onions – 1 pc.;
• garlic – 2 large cloves;
• sugar – 0.5 tbsp;
• salt – 1/4 tbsp;;
• vinegar 9% - 25 ml;
• bay leaf – 1 pc.;
• mustard seeds, black peppercorns, allspice, dill (or ready-made pickling mixture - 1 teaspoon).

Preparation:

1. Peel the onion and cut it into half rings. Place some in a jar.

Don't cut too thin.

1. Peel the garlic and cut it in half lengthwise. We also send it to the jar.
2. We clean the sweet pepper from seeds and stalks, cut it into 4 parts, two of which we place on top of the onion.
3. Fill the jar with prepared tomatoes halfway.

They shouldn't be big size, since we salt them in liter jars.

If you are making more jars, increase the ingredients by required amount once.

Cold pickling of tomatoes with vinegar according to a recipe from grandmothers

Previously, everyone used aspirin when pickling vegetables. Jars of pickles are stored for a very long time and 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 its place.

We will need (for 5 three-liter jars):

• tomatoes;
• horseradish leaves;
• umbrellas and dill seeds;
• peppercorns – 8 pcs. in a jar;
• bay leaf – 3-6 pcs. on the jar;
• rock salt – 100 g;
• sugar – 200 g;
• vinegar 9% - 250 ml;
• raw cold water – 5 l;
• aspirin – 2 tablets.

Preparation:

How to deliciously salt green tomatoes in jars for the winter so that they look like barrels?

Barrel tomatoes have a special taste that is difficult to achieve by pickling them in jars. But, if you follow the recipe described below exactly, your tomatoes will taste very similar to those 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 tbsp;
• salt – 1.5 tablespoons;
• mustard – 1.5 tablespoons ready-made or 1.5 teaspoons dry.

Preparation:

Such cuts are necessary for better marinating of tomatoes.

Hot tomatoes with citric acid per 3 liter jar

Hot way pickling is more troublesome, but no less tasty. Here, instead of vinegar, citric acid is used. Tomatoes will be stored for a long time and will delight you and your guests throughout the cold weather.

We will need (for a 3 liter jar):

Preparation:

OK it's all over Now! 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 be satisfied with the result.

And don't forget to wind it up! This storehouse of vitamins will support your immune system and help you stay disease-free this winter.

Bon appetit!

Harvesting tomatoes for the winter has a huge number of cooking options. The most popular of them, oddly enough, are not particularly complex. Experienced housewives know how to pickle tomatoes in jars for the winter - simple recipes include a minimum of ingredients: vegetables, water, salt and spices.

Cold pickling without vinegar

To save in tomatoes maximum amount vitamins and microelements, they should be salted without the use of vinegar. No matter how diverse the recipes for this method of pickling may be, they have one thing in common: 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 pcs.;
• dill inflorescences – 5 pcs.

Preparation:

Put water on the fire. After boiling, dissolve the salt in it. Return to the stove and let it boil again. Remove from the cooking surface and cool the brine to room temperature. Peeled garlic, prepared sweet and hot peppers(without the stalk and seeds) put into a blender and grind into a paste.
Disinfected in microwave oven We fill the jars with vegetables. We alternate the layers with dressing and fill the containers with marinade. Cover the pickles with a nylon lid and put them in the refrigerator. After a couple of weeks, the snack can be placed on the table.

Green tomatoes

Green tomatoes that are richer in taste and denser in consistency can also be salted without vinegar.

Ingredients:

• unripe tomatoes – 0.4 kg;
• water – 0.4 l;
• salt – 15 g;
• currants (preferably black) – 4 leaves;
• dill - a pair of inflorescences;
• garlic – 5 shares;
• horseradish – 2 medium or 1 large leaves;
• allspice – 2 peas.

Preparation:

We heat glass jars over steam. Chop the garlic cloves and horseradish leaves with a knife. Place some of the seasoning at the bottom of the container and sprinkle it on each layer of green fruit. Salt water at room temperature and fill the contents of the jars with marinade. Cover with a polyethylene lid. We place the jars in a cool place, such as a cellar. We open the container twice for access within a month. fresh air for a snack. After 4 weeks, the pickles are ready for tasting.

Classic recipe for salted tomatoes per 1 liter

Knowing classic version with a dosage per 1 liter of product yield, 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:

• tomatoes average size– 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.

Preparation:

Place the washed and peeled garlic and horseradish roots, peppercorns and bay leaves into the bottom of a sterilized jar. Fill the container with vegetables, cover the top with dill umbrellas. Boil filtered water in a saucepan and pour in the tomatoes. 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 a jar, carefully add a spoonful of vinegar essence on top and roll it up with a tin lid. Place the containers upside down and cover with warmth (blanket, bedspread, terry towels and the like) for a day. Readiness period – 3-4 weeks.

To ensure that the appetizer has a marketable appearance when served, vegetables should not be compacted when filling the jar. In tight spaces they will certainly crack. Additional measure A precaution in this regard is to pierce the fruit near the stalk. By the way, it is better not to remove it: a treat with a twig looks more appetizing.

Hot method of pickling 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 version using garlic cloves, dill inflorescences and foliage from garden trees. The recipe is based on ingredients for a three-liter container.

Ingredients:

• tomatoes – 11-16 pcs. (depending on size);
• salt – 30 g;
• sugar – 75 g;
• water – 1.2 l;
• black currant – 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.

Preparation:

We wash vegetables, leaves and inflorescences of plants. We heat the glass in the microwave. First pour the pepper into the glass container, then the coriander, garlic cloves and bay leaf. Fill the jar with tomatoes. Pour boiling water and leave the food to warm up for half an hour. After this time, drain the marinade, add salt and dilute the required amount of sugar in it. We bring the temperature to 100 degrees again.
Add cherry, currant and horseradish leaves and dill umbrellas to the jars. Fill everything with brine and add a spoonful of vinegar on top. We close the jars with tin lids, turn them over and cover them with a blanket for 10 hours.

Salted barrel tomatoes

The special taste of barrel salted tomatoes can be reproduced in urban environments. For 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.

Preparation:

We thoroughly wash all products and clean the horseradish roots. We form an “air cushion” at the bottom: lay out half of the spices. Leaves of bushes and mint, horseradish; slices of garlic arrows cut into cubes; Umbrellas of dill and basil will preserve the presentation of the pickles.

We pierce each tomato with a wooden toothpick in the area of ​​the stalk to speed up the fermentation process. We fill a bucket with fruits, put the remaining components of our “pillow” on top, as well as the 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, fill the tomatoes completely. The process of immersing vegetables in water must be gradual, otherwise the skin will crack. Any remaining marinade should end up in the bucket. Once the brine has seeped all the way to the bottom and covered the spices that are on top, you can begin the final stage of pickling.

Instead of a lid, we use a plate of slightly smaller diameter, on which we install the oppression. The marinade should seep out from under our press plate, which will indicate that the contents of the container are completely immersed in the brine.

Leave the snack for 24 hours at room temperature. During this time, fermentation will appear in the form of 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.

Remove the weight, remove the plate and close the bucket with a tight lid. This snack should be stored either in the refrigerator or in the cellar. The salting will be completely ready in a month and can be eaten until next autumn.

The marinade actively penetrates into the fetus during the first two weeks. Then the process slows down and finally disappears after three months. This means that the vegetables become lightly salted and ready to eat within a couple of weeks after twisting. They collect salt until about December and then retain their taste unchanged for the entire remaining shelf life.

Salting with halves

If the harvest is successful in size, the pickling process comes to a dead end: the fruits do not pass through the neck of the jar. In this case, a recipe for salting tomatoes in halves always helps out.

With sunflower oil

Simple and quick recipe In addition to the usual ingredients, it includes vegetable oil. It makes the snack more delicate in taste. The quantity of products is calculated for a container with a volume 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;
• hot pepper – 1 pc.

Preparation:

We wash the food, peel the pepper and garlic. Cut large tomatoes in half. Fill a clean container with vegetables, and place parsley and garlic cloves there. For the marinade, add bay leaves and peppercorns to boiling water, add salt and dissolve granulated sugar and citric acid. Fill the jars with the solution, leave the vegetables to soak and warm up for 30 minutes. Then drain the marinade, bring its temperature to 100 degrees on the fire a second time and pour it into the pickles. Gently place a spoonful of vegetable oil on top. Roll up with tin lids, wrap in heat for 10 hours and put in a cool place for storage.

With mustard

An increased number of mustard grains compared to the usual proportions can radically change the taste of a familiar product. The pickle turns out to be sweet and sour with a spicy, 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.

Preparation:

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, pulp side down, and dill on top.

Prepare the marinade. We dilute bulk products in boiling water, then add pepper. Fill the halves with brine for half an hour. To re-boil, drain the marinade using a nylon lid with a spout and special holes. Bring the marinade to a boil over the heat and immediately pour it over the warm tomatoes.

Close the lids using a seaming machine. Turn it upside down and cover it with a blanket for half a day. After complete cooling, store at a temperature no higher than 10 degrees.

With celery

Not the most common recipe for halves with celery surprises not only with its piquant taste, but also unusual appearance. To prevent the snack from turning into a mushy mass, the choice should be made on fleshy specimens with medium-thick 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.

Preparation:

We blanch most of the clean, halved tomatoes and place them in a glass container, where pepper, chopped celery stalks and cilantro are already placed. Simmer the remaining vegetables over low heat for 15 minutes. Salt and dissolve sugar and citric acid. Make the dressing homogeneous using a blender. To get rid of the seeds, rub the resulting mixture through a sieve. Fill the halves with sauce in a glass jar and close with a lid.

Here you can use threaded lids or use a seaming machine. The main thing is that the contents of the container are hot.

The best salt for working with tomatoes is rock salt, “Extra” class. Iodized fine salt is definitely not recommended for pickling. Its crystals penetrate too quickly into the fruit, iodine changes the normal rate of fermentation. As a result, you can get soft, moldy fruits of indeterminate shape - if the jar simply does not explode during the first three weeks.

1. For canning, you should choose fruits without flaws of approximately the same size and variety. A harvest harvested on a warm, sunny day is preferable.
2. Before salting, glass containers are disinfected over steam, in the oven or in the microwave for half an hour. Tin lids are sterilized in boiling water.
3. Almost all varieties of tomatoes are suitable for winter harvesting. Red, yellow, brown, unripe green fruits look great on the table whole or cut. If the vegetable is not soft enough, it can be blanched.
4. The minimum products that need to be stocked up before salting, except tomatoes, are garlic, horseradish roots, dill inflorescences and, of course, sugar, salt and vinegar.
5. Regardless of the 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 pickle tomatoes in jars for the winter is not complicated. Simple recipes And available products allow you to prepare fruits at the earliest short time. The main thing is not to forget three rules.

1. Dishes, vegetables and spices must be perfectly clean.
2. Do not experiment with new recipes on the entire available harvest.
3. Do not serve food from jars with bulging lids, foam or mold inside.

Any treat should improve the health of loved ones, please with an appetizing appearance and surprise with its variety of flavors.

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

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

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

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

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

Pickling tomatoes for the winter with horseradish

Ingredients

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

How to pickle tomatoes with horseradish for the winter

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

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

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

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

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

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

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

Bon appetit!

Salted or pickled tomatoes are a tasty and healthy winter snack. There are several ways to pickle tomatoes for the winter, each of which has its own characteristics. Tomatoes are canned and pickled fresh, in their own juice, with vinegar, herbs and garlic using the cold or hot pouring method. They go well with various vegetables, herbs and spices, and the cooking process itself does not take much time.

Sealing tomatoes for the winter - cooking secrets

Before using one of the delicious recipes When pickling tomatoes, you need to know some features, namely:

• For good salting, choose medium and small sized tomatoes (cherry tomatoes); large fruits are best preserved in slices or juiced from them for the winter.
• You should not mix different varieties of tomatoes in one container or vegetables that differ greatly in size.
• To prevent cracking of tomatoes after salting, during the cooking process they are pierced with a toothpick or a needle in several places.
• Most often, these vegetables are salted in a plastic or wooden barrel, bucket, pan or glass jars, which before laying are thoroughly washed and, if necessary, sterilized under steam or boiling water with soda for 20-30 minutes.
• Any variety of tomatoes is suitable for preparing salads and appetizers: yellow, red, pink and unripe green fruits. Especially canning different types depend on the recipe chosen and the additives used.
• Tomatoes can be combined with any vegetables and herbs, but the most traditional seasonings are garlic, pepper and various herbs. For marinade and as preservatives at home, vinegar, aspirin or citric acid dissolved in water are usually used.
• It is better to store ready-made seams in a dark, dry and fairly cool room in which the temperature does not rise above 20 degrees.

To get a tasty snack, take vegetables that are not too overripe or large, with a dense structure.

For canning, do not use fruits that are damaged, rotten, spoiled or soft, and when pickling fresh green tomatoes, a special recipe is used.

The cooking technology may differ, but at home it is best to salt tomatoes cold or hot according to one of the proven and simple recipes.

“Classic” tomatoes in a jar - traditional method of salting

For one standard three-liter jar you will need the following ingredients:

• medium-sized red tomatoes;
• several umbrellas of fresh dill (2-3 pcs.);
• bay leaf, peppercorns and 2-3 garlic;
• 2-3 leaves of currants or horseradish.

Glass jars are thoroughly washed, wiped and, if necessary, sterilized. Garlic, bay leaves, dill and other herbs are placed alternately at the bottom of each jar.

Well-washed and sorted tomatoes are placed in containers, stacked tightly against each other. All ingredients are carefully poured with boiling water and left to cool. At this time, they are preparing the marinade. For one jar in 1.5 liters of water, dilute 1 spoon of salt, 2 sugar and 50 grams of table vinegar.

As soon as the water from the first pour has cooled to room temperature, it is drained and the prepared hot marinade is immediately poured over the vegetables and herbs. The lids are rolled up, the pieces are turned over and wrapped in a thick, warm cloth or blanket.

To save more useful and taste properties, many people prefer to roll tomatoes in jars using the cold method without boiling water or sterilization. To do this, they are salted with the same ingredients, only instead of boiling water and double pouring, the brine is prepared from cold water(it is better to use a well or artesian). Before rolling the lids, add a little citric acid or a crushed aspirin tablet, which prevents mold from forming during storage.

Salted Cherry tomatoes with garlic and sweet pepper

Very delicious snack with small cherry tomatoes, for the preparation of which take the following ingredients and spices per one liter jar:

• fresh tomatoes - 600-700 gr;
• 1 bell pepper;
• dill, bay leaf, parsley;
• garlic and allspice (5-7 peas).

In a pre-prepared and well-washed jar, place dill, allspice peas and used herbs with garlic at the bottom. Next, tomatoes and sweet peppers in dense layers. To make the appetizer spicy and piquant, you can add capsicum to the main ingredients, but no more than a quarter of a small pod.

Boil water on the stove, add bay leaf, salt and sugar. Hot boiling water is poured into the containers and left to salt for 25-30 minutes. After this time, the liquid from the jar is poured back into the pan, brought to a boil again, then vinegar is poured in, the jars are filled with new marinade and the lids are rolled up tightly. The jars are turned over, wrapped in warm cloth and sent to a cool cellar.

These tomatoes have a pleasant sweet and sour taste, and you can eat them already 10-14 days after seaming, and serve them as an independent snack or as an excellent addition to various hot dishes.

Green tomatoes with spices - a simple salting recipe

Properly prepared green tomatoes have an interesting taste, which is why many people prefer to salt them. unripe fruits and they do this most often according to the cold salting recipe, for which you will need:

• fresh green tomatoes - 1 kg;
• sugar, salt and allspice;
• well or artesian water;
• dill, currant and horseradish leaves;
• garlic and mustard seeds.

The vegetables are thoroughly washed, the garlic is peeled and divided into slices. The pan or jars are washed and, if necessary, sterilized. Dill umbrellas, currants and horseradish leaves are placed at the bottom of the container. Next, lay out the tomatoes - the larger ones on the bottom, and the smaller ones on the top layer.

Sprinkle the remaining herbs and mustard seeds on top. In the cold clean water add salt, mix and pour the resulting solution over the arranged vegetables and spices.

Then pour in a little vinegar. If tomatoes are prepared in enamel pots or barrels, then you can put a plate with a weight on top so that they stand “under pressure” for 1-2 days.

Skinless tomatoes in their own juice - delicate salad

To prepare tomatoes in tomato paste use:

• large, slightly overripe tomatoes(for making pasta);
• fresh red fruits with a dense structure;
• sugar, salt, peppercorns;
• garlic, herbs and apple cider vinegar.

The tomatoes are thoroughly washed, the stem is cut out and the skin is removed. To make the skin easy to remove, first immerse the tomato in boiling water and then cool it sharply. Blanched and peeled fruits are placed in jars with garlic and herbs, pour boiling water over again, let stand for 15-20 minutes and drain the brine.

At this time they are preparing tomato paste. To do this, overripe tomatoes are passed through a blender or meat grinder until a homogeneous puree is formed. All this is poured into a saucepan and boiled over low heat for about 15 minutes with salt and sugar to taste and sunflower oil.

At the end of cooking, add a little table vinegar and fill the contents of the jars with hot juice, after which they immediately roll up the lids, turn them over and cool.

For piquancy, red and black ground pepper (to taste) is additionally added to the tomato juice during the cooking process.

Canned tomatoes halves in spicy sauce with celery

A dish with an unusual taste is obtained by using a hot sauce, such as Tabasco or homemade with black and red pepper and fresh celery sprigs.

To prepare this savory snack we will need:

• tomatoes – medium-sized, with a dense structure;
• green celery stalks;
• black and red pepper, ground;
• dill, parsley, cilantro.

Some tomatoes are blanched and carefully peeled. Then cut into equal slices and place in a jar with pepper and spices. All this is poured with boiling water and allowed to cool, after which the water is drained.

At the same time, prepare a spicy, juicy filling. To do this, the remaining amount of tomatoes is cut into slices and sent to the pan. Chopped garlic, herbs, hot sauce, ground pepper, salt and a little sugar are also added there.

10 minutes after stewing, the contents of the pan are poured into a bowl and everything is brought to a puree state in a blender or with a special stirrer, after which it is passed through a sieve and brought to a boil again on the stove and vinegar is added.

Pour the hot solution into the containers and seal the lids tightly.

Lightly salted green tomatoes with apples - an ideal winter snack

It is better to salt tomatoes in this way in a barrel or bucket. If you follow the original recipe and age, you will get a tasty, juicy and refreshing snack.

To prepare tomatoes with apples in a barrel, you need to stock up on the following ingredients:

• green tomatoes;
• ripe, juicy apples(we use the “Simirenko” variety);
• leaves of horseradish or black currant;
• garlic, dill and other herbs;
• salt, sugar and other spices to taste.

The apples are washed and cut into large slices. Tomatoes are pierced with a toothpick at the stem. Horseradish and greens are washed and chopped. Next, the tomatoes along with the apples are placed in a pan in layers, covering each layer with cherry leaves, currants and garlic cloves, sprinkling everything with salt and not big amount Sahara.

As soon as the container is filled, cover it with a thick layer of dill, using cabbage leaves, then compact the vegetables and place them under pressure for 2-3 days.

As soon as the contents in the barrel yield juice, transfer the container to a cold and dry place. After a few days of such storage, the lightly salted and refreshing snack is ready.

Pickled barrel tomatoes in glass jars

This recipe allows you to salt vegetables in jars, but the resulting taste is no worse than when aged in wooden or plastic barrels.

To prepare pickled tomatoes, you need to collect the following products:

• 1 kilogram of medium tomatoes;
• garlic, dill leaves or seeds;
• fresh celery leaves;
• table salt and sugar.

Wash the tomatoes and carefully cut out the stalk with a sharp knife, and instead insert small garlic cloves. Next, garlic, dill, celery and tomatoes are placed in a well-washed jar, alternating with each other so that the cut point faces upward.

Boil water with salt and sugar in a saucepan, add a little sunflower oil and vinegar at the very end of cooking. The hot marinade is poured into glass containers and left to ferment for several days, loosely covered with lids. As soon as bubbles appear on the surface, taste the brine.

To prepare it, take the following ingredients for one liter jar:

• 500 grams of fresh red tomatoes;
• garlic and fresh onions;
• parsley, dill and other herbs to taste;
• black peppercorns, bay leaves;
• set of spices for marinade.

Chop the greens and place them on the bottom of the container you are using along with the peeled garlic cloves. Vegetables are washed and pierced with a toothpick. The onions are peeled and cut into rings, and then placed interspersed with tomatoes in a jar.

Brine is prepared on the stove classic recipe: add salt, a little sugar, if necessary, bay leaf and allspice to boiled water.

Boil the marinade for 15 minutes, and at the end add a spoonful of refined oil and fresh vinegar. The contents of the pan are filled with prepared vegetables and spices and rolled up with lids.

Tomatoes can be cut into slices according to this recipe, but then choose fruits with a firm pulp structure for pickling. You can add “fontanel” cucumbers to the proposed products and make assorted cucumbers in three-liter jars. The cucumbers are first peeled from the ends and soaked in water, and then sorted into containers along with other ingredients.