How to cold pickle tomatoes: recipes, tips, photos and videos. How to salt tomatoes in a jar and barrel for the winter - properly pickle red and green tomatoes

Many housewives like to cook salted tomatoes in jars for the winter. However, there are recipes for pickling a large number of, it all depends on what taste your family likes.

An open can of tomatoes immediately spreads the wonderful aroma of brine and spices; you can pickle tomatoes in the quantity needed for your family. They are suitable as a snack festive table, and as a treat for guests.

How tomatoes are salted for the winter, and what recipes for such salting exist, you will learn in the material. Some of them have not only a characteristic salty, but even a sweet taste.

Key principles for preparing salted tomatoes for the winter

Almost every housewife has her own signature recipe for pickling tomatoes for the winter, depending on her preferences and the tastes of her family. However, there are key cooking rules salted tomatoes, which must be followed regardless of the recipe. So, tomatoes can be salted in three ways:

• through hot salting;
• dry;
• cold.

The hot method of salting tomatoes for the winter is traditional. We take jars, carefully sterilize them and put seasonings on the bottom. Place clean tomatoes on top, then pour in boiled brine, roll up the jars, cool and put them in the refrigerator for storage.

The cold salting method refers to the salting of tomatoes. in barrels, buckets, tubs and even jars. According to this recipe, tomatoes are poured with cold brine, and a round wooden board is placed on top. These pickles are stored in the cellar.

When dry pickling, there is no brine in the tomatoes. The tomatoes are laid out in layers in a tub, generously salted with coarse salt and covered with a wooden circle. They stand in the room for a while, then are transferred to the refrigerator. This option is a summer option, since it is not stored for a long time; therefore, such tomatoes cannot be stored for the winter.

There is a type of dry salting called in a fast way salt the tomatoes. They are also not stored for long, but the vegetables will need to be peeled from their entrails and stuffed with crushed garlic, they are salted and eaten within two days.

The taste of salted tomatoes depends not only on the recipe, but also on factors such as:

• tomato variety;
• stages of maturity;
• the presence of certain seasonings and other additional components.

Tomatoes need to be taken elastic and strong. They need to be salted with coarse salt. Select seasonings:

Below we offer you recipes for some salted tomatoes for the winter that you can prepare with your own hands.

Recipe for traditional salted tomatoes for the winter

This recipe will be interesting to those who love the classics and do not like to experiment with flavors in terms of pickling tomatoes for the winter. In order to pickle tomatoes this way, prepare the following ingredients:

• medium tomatoes - about 2 kg;
• clean water – 1.5 l;
• dill – 30 g;
• 2 z. garlic;
• pinch ground cinnamon;
• sugar and salt to taste.

All components are described based on salting tomatoes per three liters. In subsequent recipes, ingredients will be indicated based on the same calculation.

Tomatoes are traditionally salted for the winter like this:

• Wash the jars well and sterilize them. Place dill, cinnamon and garlic on the bottom;
• wash the tomatoes and put them to the top in jars;
• prepare the brine - bring water to a boil, salt it and add sugar. Cook until they are completely dissolved;
• Fill the tomatoes with boiling brine, cover the jars lightly and sterilize them in a container with boiling water for about 15 minutes. Roll them up using clean metal lids.

Place the jars in a dark place and turn them over until they cool. Then we transfer it to a cool room for the winter.

Recipe for “Homemade” tomatoes for the winter

Unlike the previous recipe, this one differs in taste and composition of seasonings used. And the tomatoes themselves turn out to be very appetizing, tender and soft.

You will need:

Tomatoes are prepared like this:

• put all the listed spices in clean jars, except salt, sugar and mustard;
• Wash and pierce the tomatoes, place them tightly in jars. Boil a liter of water, add salt and sugar to it, pour it over the tomatoes in the jar;
• We take cotton cloth, scald it and cover the jars with it. The fabric should be sprinkled with mustard powder. As a result, salted tomatoes will acquire a unique taste and will not succumb to mold.

Banks need to be kept for two weeks at room temperature. Then they will need to be closed with sterile plastic lids and put in the refrigerator for a month.

Recipe for salted tomatoes for the winter “Youth”

This recipe for preparing it for the winter got its name due to the fact that green tomatoes are used for preparation. In addition, in winter, this preparation will be suitable as an ingredient for a salad for the New Year's table.

You will need:

• young tomatoes - about 2 kilograms;
• 7 pieces of black currant leaves;
• 3 dill with inflorescences;
• garlic – 5 cloves;
• a little allspice;
• liter of filtered water;
• 4 large spoons of coarse salt.

To pickle tomatoes for the winter according to this recipe, rinse the tomatoes and remove the stems. Place greens on the bottom of the jar, then tomatoes, then more greens, then hot peppers and garlic. Such fill the entire jar in layers one at a time. The final layer should be greenery.

For brine in cold water dissolve the salt, leave for 2 minutes and fill the jar to the top. The liquid should cover the entire contents of the jar.

After you close the jar with a sterilized tight plastic lid, transfer it to a dark, cool room. The tomatoes will be completely ready to eat in a month.

Recipe for cold salted tomatoes for the winter

IN in this case applies cold look pickling. It is carried out in a three-liter jar. For preparation you will need:

To prepare this preparation for the winter, take dry jars and put horseradish leaves on their bottom, then fill them tightly with tomatoes so as not to overwhelm them. During the filling process, the tomatoes are evenly covered with the leaves listed above, celery and garlic. Then salt and sugar are poured into the jar and filled with boiled or filtered water.

You can add a little vinegar if desired, cover the jar with a tight lid and put it in the refrigerator.

Recipe for salted tomatoes for the winter in their own juice

This recipe will appeal to those who want to try something new in pickling tomatoes. They need to be pink or brown. They should also be small and have a high density. You will need a kilogram of these tomatoes, you will also need an additional kilogram ripe tomatoes. For spices, prepare additional garlic, four branches of dill, hot pepper, salt and seasoning for preserving vegetables.

Method for preparing this preparation for the winter the following:

The bank should sterilize for about half an hour, then take out the jar, close it with a lid, turn it over until it cools down completely.

Recipe for salted tomatoes for the winter in apple juice

This recipe will delight lovers of a spicy aroma; the tomatoes will be slightly sweet and original. Prepare the following:

• strong fresh tomatoes– kilogram;
• clarified Apple juice– 1 liter or 2.5 kg of reds fresh apples;
• half a teaspoon of ginger;
• 3 small spoons of salt;
• a large spoon of sugar.

Tomatoes should be carefully placed in a clean jar. Meanwhile, the apples are passed through a meat grinder or juicer, and the resulting juice is diluted by half. Ginger is grated and added to the prepared juice.

Juice is poured into a saucepan and bring to a boil, then pour the boiling liquid into the jars. They are pasteurized for an hour, but the liquid should not boil. Then they roll up and wrap themselves up until they cool down.

Salted tomatoes for the winter in Ukrainian

Tomatoes, regardless of variety, may be suitable for this recipe. But they must be dense and hard.

The ingredients for the winter recipe are:

• elastic tomatoes – kilogram;
• large carrots;
• raspberry leaves;
• sugar – 3 small spoons;
• a little salt;
• a little spice.

To prepare tomatoes for the winter using this recipe, grate carrots, then place raspberry leaves in jars in layers, then carrots and tomatoes.

At the same time, prepare a steep brine. For it, dilute 100 g of salt in a liter of water and add some spices. The brine is boiled for 5 minutes, then it is cooled and poured into a jar. Cover the tomatoes tightly, place a raspberry leaf on top and close tightly with a clean plastic lid. Store the jar in a cool place.

Recipe for salted tomatoes with rowan berries for the winter

This recipe is very simple, the tomatoes will have incredible original taste . What do you need:

• peeled tomatoes – 2 kg;
• rowan bunches - 1.5 kg;
• water for brine – 1 l;
• sugar and salt.

Prepare a jar for rolling up the pickling, place tomatoes and rowan berries in it. Bring the water to a boil, dilute salt and sugar in it. Fill the jar with the resulting brine, cool it, drain it, then boil it again and fill the contents of the jar again. We repeat these steps three times. Then the jar is twisted, cooled and stored in the cellar for the winter.

Preparing sweet tomatoes for the winter

Many love original conservation, in particular, sweet marinated tomatoes. Here you will need:

• kilogram of red tomatoes;
• up to 4 cloves of garlic;
• fresh dill;
• Bell pepper;
• half a lemon or a little citric acid;
• a couple of bay leaves;
• up to 8 black peppercorns;
• a large spoon of salt;
• two large spoons of sugar;
• 5 cherry and currant leaves;
• water - depending on the volume of the container.

According to the recipe for sweet pickled tomatoes you need choose soft and whole tomatoes, wash them. Place dill, currant and cherry leaves, bay leaves, peas and garlic in jars.

Then we place the tomatoes, heat water in a separate container and pour it over the tomatoes. They can be pierced so that they are better preserved whole and soaked in the marinade.

Dissolve sugar and salt in water and bring to a boil. Add to the jar lemon juice or acid. Pour everything into a jar and immediately roll it up. We turn sweet tomatoes in jars over and wrap them. They will be most aromatic and have a distinctive sweet flavor if they are allowed to sit for at least a month.

No matter what canned tomatoes Whether you like it sweet, salty or sour, don’t forget to follow the key rules for pickling tomatoes.

The article will help you learn how to pickle red and green tomatoes for the winter in a barrel, pan, plastic bucket, jar, and even an ordinary plastic bag.

It would seem, why bother with twists today if they are on sale? all year round a huge amount of canned vegetables for every taste? Well, firstly, homemade preparations are definitely tastier.

Secondly, there is confidence that they are prepared from fresh vegetables, in compliance with sterility rules.

Third, home canning costs less. If the grandmother did not share her signature recipe for pickling tomatoes with the young housewife, those presented below will help.

How to salt red tomatoes by simply salting in a barrel?

Pickling tomatoes in a barrel is called cold. Its advantage is that maximum vegetables are preserved useful substances. And if the barrel is wooden, it gives the snack an inimitable taste. There is no need to be upset if there is no such barrel; boiled water or an ordinary enamel pan will do.

• red tomatoes - how many will fit in the pickling container?
• water - it should completely cover the tomatoes
• coarse table salt - at the rate of 100 g per 1 liter of water
• garlic – 3 cloves per 1 liter of water
• peppercorns – 3-4 peas per 1 liter of water
• hot pepper – 1 pc. for 1 liter of water
• leaves of cherry, currant, horseradish
• umbrellas and dill

1. Tomatoes for pickling in a barrel are ripe, firm, of any size.
2. Cherry, horseradish, and currant leaves are placed at the bottom of a barrel or pan.
3. Spread a layer of washed and stemmed tomatoes
4. Lay out the garlic and flame cut into slices, a few peppercorns, a couple of dill umbrellas
5. Dilute salt in water, pour brine over tomatoes
6. Repeat adding greens and tomatoes and pouring brine two more times.
7. Place a few more horseradish leaves on top
8. Organize oppression
9. The workpiece is kept for 3-4 days at room temperature, then sent to the cold (cellar) for 3 weeks. When they're done, the tomatoes will be ready.

VIDEO: How to salt tomatoes in a barrel?

How to salt green tomatoes by simply salting them in a barrel?

If by the end of the season there are green unripe tomatoes left in the beds, they are no longer left to waste. Many people liked their elasticity and sour taste. If we put aside the arguments that green tomatoes are less healthy than red ones, but no less allergenic, you can get a tasty snack from them by pickling them in a barrel.

• a wooden barrel or large-capacity pan
• 5 kg green tomatoes
• 50 g hot pepper
• 100 g dill
• 30 g parsley
• 30 g basil
• 50 g currant leaves
• 4 liters of water
• 300 g salt

Do the same with green tomatoes as with red ones - put them in a barrel with a layer of greens and fill them with brine. After about 4 weeks, the tomatoes will be ready, unlike red ones, green ones will not be deformed.

How to salt red tomatoes by simply salting them in plastic buckets?

At home, you can pickle red tomatoes like barrel tomatoes in plastic buckets.

1. Take small elastic tomatoes, preferably cream, and wash them well
2. Also prepare and wash horseradish and currant leaves, dill umbrellas
3. You need both peppercorns and red hot pepper for taste.
4. Garlic cut into slices
5. Place tomatoes and herbs in plastic buckets in layers
6. Boil the brine by adding 2 tablespoons of salt and sugar to 1 liter of water.
7. When the brine has cooled a little, pour it over the tomatoes.
8. Cover the buckets with gauze and place pressure plates on them
9. The workpiece is kept in the room for about a month, then put in a cool place

How to salt green tomatoes by simply salting them in plastic buckets?

Green tomatoes pickled in plastic buckets may be too tough for some. To make them easier to chew, it is suggested to pour boiling water over them before salting.

1. In buckets, green tomatoes are pickled with cherry and currant leaves, dill and hot pepper
2. The brine for them is made at 7%, that is, 70 g of salt per 1 liter of water. It can also be sweetened if desired.
3. Salting occurs within one and a half months

VIDEO: Salted Green Tomatoes

How to salt tomatoes by simply salting them in a saucepan?

Pickle and store tomatoes (green, red or brown) on the balcony in your apartment, very conveniently in an enamel pan. Salting is carried out in any way. Here's an interesting one - with mustard.

Prepare:

• 2 kg red cream
• 1 hot pepper
• 3 pcs. bay leaf
• 5 peppercorns
• 3 cloves garlic
• 1 teaspoon dry mustard
• 3 dill umbrellas

1. All this should be washed well. Light pepper and garlic crushed
2. Place the products for pickling in an enamel pan
3. Prepare a brine from 1 liter of water, 2 tbsp. spoons of salt and 1 tbsp. spoons of sugar
4. Add mustard powder to the brine
5. Filling the workpiece
6. Keep the pan in the room for about 5 days, then take it out to the cellar or onto the balcony for a month (the temperature should not exceed 7 degrees)

How to salt red tomatoes in pickled jars by simply salting them? How to salt green tomatoes pickled in jars by simple salting?

Both red and green tomatoes are fermented in jars. But be sure to put them separately.

1. Banks must be prepared in advance. It is good to sterilize them in boiling water or in the oven. If you're short on time, a thorough wash with baking soda will do.
2. Elastic, medium-sized tomatoes and herbs are placed in jars in random order or in layers
3. Fill the workpiece with a 7 percent salt solution
4. Close the jars with sterile plastic lids.
5. After the cans have been in the apartment for two days, they are taken to the basement or cellar
6. You can eat soaked tomatoes from jars after 2 months, by which time they will have ripened

Red salted tomatoes in a jar.

Green salted tomatoes in a jar.

How to salt tomatoes in a bag?

In order not to wait a month or two for barrel or jar tomatoes to ripen, you can quickly pickle them in bags.

1. You can make lightly salted tomatoes alone or a mix of vegetables (take tomatoes, cucumbers and sweet peppers at a ratio of 2:2:1)
2. Tomatoes are washed and cut crosswise
3. If they also take cucumbers, their “butts” are cut off
4. Wash and chop dill, parsley, cilantro, basil as desired
5. 4 cloves crushed
6. Put everything in a tight bag with handles
7. Pour 2 tbsp into the bag. spoons of salt and 1 tbsp. spoons of sugar
8. Tie the bag and shake it well
9. Keep the bag in the refrigerator for 1 day, turning it over periodically
10. If you plan to store tomatoes, they should be poured from the bag into a saucepan

VIDEO: Quick recipe for lightly salted tomatoes in a bag

How to salt tomatoes with garlic?

Garlic is present in any salted tomato recipe. It gives the workpiece a sharp edge. There are several ways to use it:

• put whole garlic cloves in a barrel, pan or jar
• put grated garlic in a barrel, pan or jar
• grate the garlic, mix it with finely chopped herbs and stuff the tomatoes, previously cut crosswise, with this mixture

Tomatoes with grated garlic.

Tomatoes with garlic, cut into pieces.

VIDEO: Lightly salted tomatoes with garlic and herbs

Pickling tomatoes is one of the most common ways of preserving vegetables for the winter, based on pouring fruits saline solution a certain concentration. Tomatoes are preserved under the influence of lactic acid, which inhibits the development of putrefactive bacteria. To release a sufficient amount of it during fermentation, you must adhere to certain rules. Today I will tell you how to properly prepare salted tomatoes in jars, buckets, pans, and bags for the winter. True, there are only two places for storing such preparations in the apartment: the refrigerator and its freezer compartment. The only difference is that in the refrigerator the fermentation process lasts 15 days, and in the freezer it lasts 40-50 days and the tomatoes in it do not turn sour until spring.

Cold salted tomatoes in jars for the winter

Almost all housewives say amazing stories about pickling tomatoes from their great-grandmothers. I simply don’t have them, since my grandmother only wet 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 go near boiling water. I chose the ad: “Salted tomatoes are the most delicious recipe” and annoyed me. I’ll be honest: my husband tried several fruits during the first tasting, and he didn’t like any more. I was delighted with the taste.

For 3 cans 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 1 liter of salted brine:

• 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 quantities salt.

Let's start salting:

1. We choose fruits that are red or pink, medium in size, fleshy and without any defects. We wash the vegetables and remove the stalks.
2. Let's prepare the jars: thoroughly wash it with soda, rinse under running water and sterilize.
3. Place the washed and scalded spices at the bottom of the jar, then the tomatoes tightly, and a bay leaf on top.
4. Prepare 4% brine in a saucepan: add to purified water table salt, boil until it is completely dissolved and cool.
5. Pour cold brine over the tomatoes, cover with nylon lids and place in the refrigerator. After 15-20 days, the pickles will be ready.

Tip: to prevent mold, after 20 days, pour 10 ml of cold boiled sunflower oil into the jar.

We got very spicy tomatoes in liter jars.

How to pickle tomatoes in a bucket like in a barrel: recipe

Salting vegetables in a bucket is very convenient if you have big family and yet there is a basement to put it in. Because there's never enough room in the refrigerator anyway. I’ve already adapted this way: we go with the whole family to grandma’s, quickly add salt there and immediately put the container in the basement. And as needed, we, our parents, our sister, and even our grandmother take them (she grinds them through a sieve and puts them in borscht instead of tomatoes). Enough for everyone.

Ingredients for a 5 liter 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.

Advice: the enameled bucket must be without any damage so that oxidizing processes do not occur.

How to cook:

1. We select medium and unripe vegetables - brown. Wash the tomatoes and remove the stems. We sort out the greens, wash them and pour boiling water over them.
2. Let's prepare a 6% brine: boil water along with salt and cool to room temperature.
3. Place the spices and tomatoes in a ceramic or enamel bucket. Fill everything with brine and cover the top with a clean, ironed cotton towel or gauze folded in 2-3 layers.
4. And then we put a ceramic plate washed with soda, upside down and put a small weight on it.
5. We leave the ceramic bucket in the apartment for a day to develop lactic acid fermentation.
6. The next day we move the bucket to the basement, where the fermentation process of the products continues.

The snack will be ready to eat in 20-30 days.

Salted tomatoes for the winter in jars using the hot method

In the first year of my daughter’s birth, space in the freezer was taken up by a whole mountain of vegetables and fruits for the first feeding. And there was nowhere to put my tomatoes. I decided to make canned tomatoes - boiling brine is necessary to slow down the fermentation process and you can store them at home in the pantry. They turn out salty and juicy, but there is no such “fermenting” and tart taste. For people who like to close without vinegar, this is an ideal option.

On 3 liter jar necessary:

• Tomatoes – 2 kg;
• Garlic slices – 6 gr.;
• Celery leaves – 4 gr.;
• Horseradish root – 8 g;
• Red hot pepper – 2 gr.

For 1 liter brine:

• Water – 1 l;
• Salt – 60 gr.

Advice: each fruit should be pierced lightly with a match so that they do not crack later.

Let's start salting:

1. We choose medium-sized red or pink fruits with thick skin. We wash the vegetables and remove the tails. We cut off the stalk of the pepper, the pulp with seeds and cut into rings. Peel the garlic and horseradish root and cut into strips. We tear the washed celery leaves into smaller pieces.
2. Let's prepare the bottle: wash it thoroughly with a soda solution and rinse under running water.
3. Place scalded spices at the bottom of the jar and then pack the tomatoes tightly.
4. Prepare salted brine in a saucepan: add table salt to purified water and stir until it is completely dissolved.
5. Pour the brine into a bottle and, covering it with a tin lid, place it under the table for 3 days.
6. After the time has passed, take out the jar and remove the lid; if a film of mold has formed in the canned food, remove it. Next, pour the brine into a saucepan and boil for about 2 minutes, then pour the contents of the bottle, cover with a new sterilized lid and roll up. Place in a blanket until completely cooled.

Tip: do not add 2 cm to the edges of the neck, so that during fermentation it does not spill onto the floor.

Spicy garlic tomatoes in a jar are ready. And most importantly - without sterilization.

Recipe for pickling with mustard

Cooking is an art, and knowledge must always be tested in practice. So we, with the help of a small amount of ground mustard seeds with the existing set of spices, will get a completely different tasting dish. The inherent piquancy of vegetables with a subtle aroma will allow you to cook salted tomatoes in a bag, pan, jars, or 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:

1. We choose tomatoes - green, dense, without visible changes. We wash the fruits and remove the stalks.
2. Place dried spices and ground mustard on the bottom of jars treated with soda, followed by tomatoes.
3. Boil water and add salt, after dissolving the salt, cool the brine.
4. Fill the contents of the jars with cold brine, cover with tin lids and place under the table for three days.
5. And then we put the pickles in 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.

Instant salted tomatoes in a saucepan

Closer to August, you won’t surprise anyone with ordinary fresh vegetables and salads made from them. You have to resort to heavy artillery: I salt tomatoes this way. And in the morning - sausages for the grill 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.

Cooking:

1. We wash the red tomatoes and herbs, separate the stems and peel the garlic. Chop the greens, garlic and cut off the pulp of the tomato with a tail of about 5 mm.
2. Prepare the brine: add salt and sugar to purified water and bring to a boil.
3. Place spices with tomatoes in a saucepan and fill with hot brine.
4. We leave the pan on the table, covering the top with clean gauze, folded in 2-3 layers, and placing a plate with a load on top.
5. After three days, put the pan in the refrigerator.

Even every other day we can get tomatoes, cut them into halves, sprinkle 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 interesting recipe with an ordinary plastic bag. The tomatoes turn out so aromatic, 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 sprigs;
• Black pepper – 6 mountains;
• Garlic – 2 cloves;
• Salt – 20 gr.;
• Sugar – 50 gr.

Cooking:

1. 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 it with herbs.
2. We take a vacuum or food disposable bag and put all the products in it, close the clasp and shake it several times to evenly distribute the spices. And we put another bag on top.
3. Place the resulting preparation 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 pan, in jars, in a bucket for the winter. But to draw the line, I suggest watching the video in detail.

Right now we can note that housewives are in full swing of preparing preparations for the winter. Of course, the entire harvest has been harvested and needs to be processed urgently. And for this, more than ever, by the way, we will offer you a delicious recipe - hot salted tomatoes.

I'm sure that you have already made various salads using them and even sauces. But this time I suggest you prepare hot canned tomatoes. I assure you - you will like them!

Ingredients for a three liter jar:

- fresh tomatoes - 1.6 kg,
- dill greens - 50 grams,
- garlic – 15 grams,
- capsicum – 3 grams,
- leaves of black currant, celery and parsley – 15 grams,
- sweet pepper – 30 grams,
- bay leaf – 2 pcs,
- salt per 1 liter of water - 50 grams.




We select tomatoes that are brown or red with dense flesh. Wash the capsicums and tomatoes in running cold water. Let the water drain. Soak the greens. Rinse in running water and shake off any remaining water.




We choose sweet peppers with thick and fleshy walls. Wash in water. Cut, remove the stalk and seeds. Rinse again and cut lengthwise into narrow strips.




Cut the capsicum into small pieces. Peel the garlic and rinse in running cold water.




Place spices and herbs on the bottom of dry, clean jars (prepared and sterilized). Then mix the tomatoes with the prepared peppers and garlic. Fill the filled jars with boiling water (water should be poured into the center so that the jar does not burst). Cover the jars with lids and leave 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 the water again and pour it into the jars. Cover and leave for another 5 minutes. After five minutes, drain the water and fill with the prepared hot brine. For 1 liter of water we take 50 grams of salt. Boil the brine for 10 minutes. We seal the jars filled with brine hermetically and quickly cool them.




The preparations are ready!

Last time we learned how to do

Pickling tomatoes – great way homemade supplies for winter period. 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 presented to your attention best options 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 have to pickle green tomatoes, their variety and shape are not so important as their size: you should choose small-sized fruits.

Principles of salting for the winter

The process of salting vegetables in barrels and jars compared to pickling is considered more in a useful way preserving them for winter use. 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 damaged surfaces 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 have to cold method pickles, then clean the containers and plastic lids well with baking soda.

Garlic and horseradish must be thoroughly peeled and washed. Leaves and greens should be sorted from debris, twigs, damaged parts, and washed 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 tbsp salt, 3 l clean water), fill a bucket with tomatoes, pick up pressure, put 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

Place a pinch of dill seeds at the bottom of dry jars (3 liters) washed with soda or scalded with boiling water. bay leaf, 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, cover upper layer, cooled boiled water, cover with washed plastic lids, and place in the cold 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 choosing how to pickle tomatoes in an unusual way You 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 at a time, pouring the boiling juice that has been released, rolling them up, and covering them until they cool.

Worthy of attention salted tomatoes according to the hot salting recipe, 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 cans 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, pods hot pepper(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 (3 l drinking water boil, add 6 tbsp. 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 pickling tomatoes to please your household in winter with natural and healthy products. Recipes for making salted tomatoes are often quite simple and do not require special cooking skills. Important condition preservation by salting barrels/buckets/jars without adding acetic, citric, acetylsalicylic acid - storing finished products in the cold.