How to pickle tomatoes for the winter in jars. For salting in a liter jar

Canned vegetables are sold everywhere, but many housewives still prefer to salt their own tomatoes for the winter. It is not surprising, because home-made preparations are much tastier, prepared from fresh vegetables and do not require large financial costs.

If you don't have crown cooking recipes, check out the article. She will teach you how to salt tomatoes in different ways and in different dishes.

Salted tomatoes calories

Calorie content does not exceed 15 kcal per 100 grams. So the snack is ideal for diet food.

The benefits of salted tomatoes are due to the rich composition. They are rich in vitamins, phosphorus, magnesium and potassium. In order for salted tomatoes to better preserve all this goodness, it is recommended to harvest them for the winter as a whole, like eggplants.

Tomatoes also contain lycopene. This substance, being the most powerful antioxidant, helps in the fight against many diseases. With regular use of salted tomatoes, the likelihood of heart disease is significantly reduced.

Salted tomatoes have an anti-inflammatory and antibacterial effect on the body. And remember, vegetables bring the greatest benefit to the body, when pickling which did not use vinegar, the effect of which on the digestive system cannot be called beneficial.

The classic recipe for salting for the winter

The popularity of the classical technology of cooking salted tomatoes is constantly growing. The secret is that it helps to prepare a quality product, a godsend for gourmets.

Ingredients:

• Tomatoes - 2 kg.
• Vinegar - 1 tablespoon.
• Salt - 2 tablespoons.
• Sugar - 4 tablespoons.
• Leaves of currant, cherry and horseradish.
• Celery, dill, parsley.
• Peppercorns, garlic.

How to cook:

1. Rinse tomatoes, leaves and greens with water and dry, then put them in prepared jars. Put some leaves, greens and garlic on the bottom, tomatoes on top, then again a layer of greens.
2. Pour the contents of the jars with boiling water and leave for 5 minutes. Then carefully drain the liquid into a saucepan, add salt and sugar, boil. Pour the tomatoes with the resulting brine, add a little vinegar to each container and roll up.
3. Wrap the roll up and leave it upside down under a blanket until it cools. After that, move the workpiece to the cold to wait for further fate.

Video recipe

Important! Experienced chefs recommend making a hole in the stalk area with a toothpick in each tomato before sending it to the jar. This simple technique prevents cracking of the surface under the influence of hot water.

How to cook pickled tomatoes in a jar

Now consider the simplest way to cook salted tomatoes. It is simple, fast and does not require large financial and physical costs. The taste of the finished snack is simply delicious.

Ingredients:

• Tomatoes - 1.5 kg.
• Dill - 1 bunch.
• Chile - 1 pc.
• Currant leaves - 2 pcs.
• Salt - 3 tablespoons.
• Water - 2 liters.
• Celery and parsley.

Cooking:

1. Boil a liter of water, add salt and stir. Combine the resulting composition with the remaining cold water. Strain the brine after an hour.
2. Put greens on the bottom of prepared jars, put washed tomatoes without stalks on top, making layers of seasonings. Be careful not to crush the fruits.
3. Pour the tomatoes with brine, close with nylon lids and leave in the room for 2 weeks. Then remove foam and mold from salted vegetables, add fresh saline, roll up jars and send to the cold.

An easier recipe is simply not to be found. The finished snack is stored for a long time and will always accompany mashed potatoes or fried potatoes.

How to pickle green tomatoes

At the end of the vegetable season, many housewives have unripe tomatoes in the garden. The question arises, how to deal with such a crop? There is a solution - salting. Salted green tomatoes have a savory flavor and are considered a good alternative to pickles. And paired with salted beets and pepper, you get an excellent vegetable platter.

Ingredients:

• Green tomatoes - 1 kg.
• Currant leaves - 7 pcs.
• Dill - 2 umbrellas.
• Garlic - 3 cloves.
• Horseradish leaves - 3 pcs.
• Hot pepper - 1 pc.
• Salt - 2 tablespoons.
• Water - 1 liter.

Step by step preparation:

1. Remove the stem from each vegetable, rinse with water.
2. At the bottom of a two-liter jar, make a pillow of greens, put tomatoes on top. Cover with the remaining greens, add garlic cloves and hot pepper without seeds.
3. Pour water into a large bowl, salt and wait until a uniform thin layer forms on the bottom. After two minutes, pour the water into a jar of tomatoes. Close the jar with a plastic lid, previously scalded with boiling water.

Videos cooking

The best place to store salted green tomatoes at home is in a refrigerator, basement, or cool pantry. A month after corking, the appetizer is ready for tasting.

How to pickle tomatoes in a barrel

The recipe for salted tomatoes in a barrel is suitable for housewives who have a large family. It allows you to cook a lot of delicious vegetables in one go. The main thing is that there is a suitable place for storage.

Ingredients:

• Tomatoes - 20 kg.
• Salt - 900 g.
• Garlic - 10 cloves.
• Horseradish leaves - 10 pcs.
• Hot pepper - 1 pc.
• Cherry and currant leaves - 15 pcs.
• Dill seeds - 50 g.
• Water - 15 liters.

Cooking:

1. Prepare the ingredients. Peel the tomatoes from the stalks, rinse with water, rinse the greens, peel the garlic.
2. Cover the bottom of the barrel with herbs, add dill seeds and a few cloves of garlic. Place a layer of tomatoes on top. Repeat layers until the barrel is full. The main thing is that a few centimeters remain to the top. Place a leaf of horseradish torn into large pieces on top of the vegetables.
3. Make a brine by mixing salt and water. Pour the tomatoes with the resulting composition, cover with a piece of clean gauze, put a circle and a load on top. Two decades later, the appetizer is ready.

The method of harvesting tomatoes for the winter in a barrel has been used in many countries since ancient times. And every year its popularity is growing, because the finished product is perfect in terms of taste and aroma.

Pickled tomatoes for the winter - the best recipe

Housewives pickle tomatoes in different ways, and in each case the finished dish differs in taste, sweetness and degree of spiciness. I love the honey pickle recipe. Pickled tomatoes prepared in this way are incredibly tasty and retain a maximum of useful substances.

Ingredients:

• Tomatoes - 2 kg.
• Water - 3 liters.
• Garlic - 2 heads.
• Honey - 180 g.
• Vinegar - 60 ml.
• Salt - 60 g.
• Leaves of currant and horseradish, dill.

Cooking:

1. Rinse the tomatoes with water, cut off the stalk area, push one garlic clove into the resulting hole.
2. Pour boiling water over spices and herbs and place in prepared jars. Fill containers with prepared tomatoes and cover with lids.
3. Pour water into a saucepan, add salt, vinegar and honey, boil. Fill jars with hot brine. After 15 minutes, drain the brine and repeat the procedure. After the third approach, roll up the cans and wrap until cool.

Keep jars of pickled tomatoes refrigerated. The honey snack will reach readiness and reveal its taste in a week.

Helpful information

The methods of salting vegetables are almost identical with the exception of some nuances. I will share a few secrets that will help in preparing the perfect pickled tomatoes.

• For salting, use "cream". Such tomatoes are characterized by dense skin and a fleshy structure. Additionally, they do not undergo deformation during the pickling process.
• Any dish is suitable for pickling cucumbers. In the case of tomatoes, I do not recommend using barrels and other large containers, otherwise the product will collapse under its own weight. The best solution is a glass container with a volume of 3-5 liters.
• Tomatoes have a pronounced taste and aroma, so putting a lot of herbs and spices is not necessary. Tomatoes are best combined with dill, garlic, red pepper, parsley, celery, horseradish and currant leaves.
• Tomatoes are rich in solanine. This substance slows down the fermentation process, therefore, at 20 degrees, the appetizer reaches readiness no earlier than after 2 weeks.

Be honest, do you know how to salt tomatoes for the winter? Salting a tomato for the winter is a very simple and not laborious process, but not all hostesses get delicious salted tomatoes for the winter. And today, dear friends, I want to tell you about the recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years.

I tried a variety of salted tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but my grandmother's salted tomatoes under a nylon cover for the winter remain the standard of quality for me. Grandma's recipe for delicious pickled tomatoes for the winter is to use a certain set of spices and roots, as well as the ideal ratio of salt and water.

There is nothing tastier in the world than salted red tomatoes for the winter in jars, with mashed potatoes and rich pork goulash ... As if yesterday I was a little girl, and my grandmother told me how to salt tomatoes for the winter in jars. I helped her with interest, and the maximum that I was instructed to do was peel the garlic and wash the jars for the tomato.

Today, my little daughter helped me cook salted tomatoes for the winter in jars in a cold way. She was insanely interested in filling jars with tomatoes and laying out spices. But most of all she wanted to know: why you can’t salt Lego with tomatoes

I hope I convinced you to cook delicious pickled tomatoes for the winter? Then welcome to my kitchen, where I will tell you in detail how to pickle tomatoes for the winter simply and tasty.

Ingredients for pickling tomatoes:

• tomatoes
• parsley root
• horseradish root
• carrot
• garlic
• black peppercorns
• hot peppers in pods

Brine:

• 1 liter cold water
• 1 tbsp salt with a slide

How to salt tomatoes for the winter in jars:

The most time-consuming part of preparing salted tomatoes for the winter in jars is the preparation of ingredients for salting. I salted five liter jars at a time, so I had to work hard. We clean the garlic, at the rate of 5-6 small cloves per 3-liter jar. We also clean and cut carrots, parsley root, horseradish root. Do not forget to prepare hot pepper pods, black peppercorns and parsley.

Next, lay out the prepared ingredients in clean jars. I added all the spices “by eye”, but if you are preparing salted tomatoes for the winter in jars in a cold way for the first time, it is better to follow the golden mean and use the following proportions per three-liter jar:

• 5-6 cloves of garlic
• 5 black peppercorns
• 50 grams parsley root
• 50 grams of carrots
• 3-4 pieces of horseradish root
• 2-3 sprigs of parsley
• 1-1.5 pods (small) hot peppers

Following the spices, fill the jars with washed tomatoes. In the process of laying, the jars need to be shaken so that the tomato fits as much as possible. We put large tomatoes at the bottom of the cans, and we put small tomatoes closer to the neck. I will not advise varieties of tomatoes for pickling, because I know little about them. The main thing is that the tomatoes are small, fleshy and with a thick skin.

Next, we will prepare a brine for our future salted tomatoes in jars: we dilute one tablespoon of salt with a slide in one liter of cold running water. Salt is needed rock, and in any case not iodized.

Fill the jars with tomatoes with brine up to the neck to the level of the strips.

At the next stage of salting the tomato, we cover the jars with nylon lids, and remove the jars with tomatoes in a dark, cool place for storage - in the cellar, or in the refrigerator. After 10 days, the brine in the tomato jars will become cloudy, and fermentation will be almost over.

At this stage, you need to pour one tablespoon of vegetable oil into each jar of tomatoes so that a white crust does not form. Fully salted tomatoes for the winter in jars will be ready to eat in 40-45 days.

Salted tomatoes for the winter in jars in a cold way have one significant drawback: jars with salted tomatoes must be stored in the cellar or in the refrigerator. Salted tomatoes are prepared for the winter without vinegar and without sterilization, so they will not survive storage at room temperature. But even if you don't have a cellar, I highly recommend that you prepare at least one jar of these delicious pickled tomatoes and store them in the refrigerator.

You yourself will be surprised how quickly these salted tomatoes disperse. Also, if you liked my recipe for pickled tomatoes for the winter in a cold way, you can pickle tomatoes at the end of September, when there is no heat anymore, and store jars of pickled tomatoes on a glazed balcony until the first hard frosts.

Salting vegetables has always been the best way to prepare them for future use. Due to the large amount of salt and lactic acid, vegetables are well stored for a long time, because it is salt that kills many putrefactive bacteria, due to which vegetables spoil under normal conditions.

Almost any vegetables are salted: cabbage, cucumbers, eggplants, zucchini, tomatoes.

The technology for pickling some vegetables - for example, cucumbers and tomatoes - is almost the same. But there are some features that housewives should be aware of.

Subtleties of cooking

• Plum-shaped tomatoes are best suited for pickling - such as Fakel, Humbert, Novelty of Transnistria, De Barao, Mayak, Titan, Volgogradsky, Ermak, Gribovsky, Bison. These tomatoes have a dense skin, they are fleshy and are not so deformed when salted.
• Ripe tomatoes produce excellent quality products, but they are often deformed during the salting process, so such tomatoes must be handled very carefully.
• Pickles from tomatoes of pink degree of maturity and blunge are not injured during salting and are very tasty when ready. Green tomatoes are often salted, as well as fruits of milky ripeness.
• Unlike cucumbers, which can be pickled in large barrels, it is advisable to pickle tomatoes in a small bowl. In it, they will not crumple under their own weight. Therefore, the best containers for pickling tomatoes are glass jars with a capacity of 3 to 10 liters.
• The technology of salting tomatoes is the same as that of cucumbers. But due to the fact that tomatoes contain more sugar, they require a little more salt for pickling. For ripe tomatoes, a brine is prepared at the rate of 500-700 g of salt per 10 liters of water. For brown and green tomatoes, 600-800 g of salt are taken per 10 liters of water.
• Calculating the number of tomatoes and brine is simple. With dense packing of tomatoes in a jar, half of its volume remains for the brine. For example, 500-600 g of tomatoes and 500 ml of brine are placed in a liter jar, 1.5 kg of tomatoes and 1.5 liters of brine are placed in a three-liter jar. Of course, there may be an error of 100 ml or 100 g in one direction or another. It all depends on the size of the tomatoes and the packing density.
• Tomatoes have a pronounced taste and aroma, therefore, for their salting of spicy greens, it takes half as much as for cucumbers. Most often, dill, garlic, red pepper, blackcurrant leaves, celery, parsley, tarragon are used. Together with this herb, cherry or oak leaves, rich in tannins, are added. Thanks to them, the tomatoes are strong and resilient.
• Tomatoes, especially unripe ones, contain solanine, so fermentation is slower than that of cucumbers, and at a temperature of 15-20 ° ends after about 2 weeks.
• There are many recipes for salted tomatoes. They can be spicy, mild, with sweet pepper, garlic, with cherry and blackcurrant leaves. They are salted in tomato juice, mustard, cinnamon and even sugar.
• Salted tomatoes are stored in glass jars in a room with an air temperature of 0 to 2 °. Tomatoes are ready in about 1-1.5 months.

Salted tomatoes in jars: classic

• red tomatoes - 1.5 kg;
• red pepper - a pod;
• blackcurrant leaves - 2 pcs.;
• green dill - 50 g;
• celery, parsley, tarragon - 15 g.

For brine:

• water - 1.5 l;
• salt - 50-60 g.

Cooking method

• Prepare clean jars.
• Make a brine. To do this, dissolve the salt in a small amount of hot water. Mix with the rest of the cold water. After the brine has settled, strain it through a linen cloth.
• For pickling, select firm red or pink tomatoes of the same size. Rinse thoroughly in a basin, changing the water several times, or under a faucet. Remove the stems.
• Wash all greens well. Let the water drain.
• Put 1/3 of all greens at the bottom of the jar. Pack the tomatoes tightly, layering with spices, being careful not to crush them.
• Fill with brine. Put the jars in a room with an air temperature of 15-20 °. Close with capron lids. Leave for 2 weeks. During this time, lactic acid fermentation will occur: the brine will become cloudy, part of it will be absorbed into the tomatoes.
• Free the surface of the tomatoes from mold and foam. Pour fresh saline up to the neck of the jars.
• Seal the jars tightly with sterile lids and put them in a cold room or refrigerate.

Tomatoes with garlic mild in jars

Ingredients:

• tomatoes - 10 kg;
• horseradish root - 20 g;
• garlic - 150 g;
• tarragon - 25 g;
• hot peppers - a few small pods according to the number of cans.

For brine:

• water - 8 l;
• salt - 400 g.

Cooking method

• Prepare the brine ahead of time. Dissolve salt in water, let the brine settle. Strain.
• Select firm tomatoes. Wash in cold water. Remove the stems.
• Peel the garlic, rinse in water. Cut large cloves in half.
• Peel the horseradish root from the skin, wash under running water. Cut into slices. Wash the herbs and peppers.
• Pack the tomatoes tightly into jars, layering with herbs and spices. Put one pepper in each jar.
• Fill with brine and close with capron lids. Leave in a warm place for 12 days.
• Then remove the mold and foam from the surface of the tomatoes. Pour fresh brine into jars. Hermetically roll up or close with ordinary lids and lower into the cellar.

Note: To make the tomatoes spicy, increase the amount of horseradish, and put the pepper in jars cut. It is recommended to put dill greens in such tomatoes: 200 g of dill will be required for 10 kg of tomatoes. For 8 liters of water, take 600 g of salt.

Salted tomatoes with sweet peppers in jars

Ingredients:

• tomatoes - 10 kg;
• garlic - 30 g;
• dill greens - 150 g;
• sweet pepper - 250 g;
• hot pepper - a few small pods according to the number of cans.

For brine:

• water - 8 l;
• salt - 500 g.

Cooking method

• Make a brine. Dissolve salt in water. Let the brine settle, then filter it through a cloth.
• Prepare clean jars with lids.
• Choose ripe, firm tomatoes. Wash. Remove the stems.
• Peel the garlic from the husk, wash it.
• Wash bell pepper, cut in half, remove seeds. Cut the halves into long slices. Rinse dill with cold water.
• Put the tomatoes in jars, layering with herbs, garlic and slices of pepper.
• Fill with brine. Leave for 10-12 days in a warm (up to 20 °) place.
• After lactic acid fermentation is over, remove foam and possible mold from the surface of the tomatoes. Fill the jars with new brine. Close the lids, put in the cellar. Or seal it tightly.

Salted tomatoes in tomato juice in jars

Ingredients:

• tomatoes - 10 kg;
• black currant leaves - 250 g;
• tomato puree - 10 kg;
• salt - 300 g;
• dry mustard - 1 tsp

Method of use

• Choose firm, ripe tomatoes. Wash well, remove the stalks.
• Prepare the tomato paste. To do this, take overripe, cracked tomatoes. Wash them. Scroll through a meat grinder. If you want to get puree without skin and seeds, rub it through a sieve.
• Prepare clean jars with lids.
• Wash your greens.
• Mix salt with mustard.
• Put currant leaves at the bottom of the jars. Lay down a layer of tomatoes. Sprinkle with salt mixture. Put the currant leaves again. Put tomatoes on them. When half of the jar is filled, fill the tomatoes with tomato mass. Repeat layers with leaf, tomatoes, salt.
• Cover the top layer of tomatoes with currant leaves. Fill the jar to the top with tomato paste.
• Close the jars with lids and leave for 6 days at an air temperature of 15-20 °. Then top up the jars with tomato. Close with capron lids. Remove to a cold place.

Salted tomatoes with cinnamon in jars

Ingredients:

• tomatoes - 10 kg;
• bay leaf - 5 g;
• cinnamon - 1.5 tsp

For brine:

• water - 8 l;
• salt - 500 g.

Cooking method

• Prepare the brine ahead of time. To do this, dissolve salt in water. When the brine settles, strain it.
• Select red, firm tomatoes. Wash them. Remove the stems.
• Pack the tomatoes tightly into the jars, but do not crush. Place a bay leaf and cinnamon in each jar, distributing evenly over the entire number of tomatoes.
• Fill with brine. Close with capron lids. Leave for 10-12 days in a room at an air temperature of 15-20°.
• After this time, remove the foam and possible mold from the surface of the tomatoes. Fill jars with freshly prepared salt solution. Remove to a cold place.

Green salted tomatoes in jars

Ingredients:

• green tomatoes - 10 kg;
• dill greens - 200 g;
• black currant leaves - 100 g;
• sugar - 200 g.

For brine:

• water - 5 l;
• salt - 250 g.

Cooking method

• Prepare the brine ahead of time. When it settles, strain.
• Select green tomatoes, wash them. Remove the stems.
• Wash your greens.
• Dip the tomatoes in small batches into boiling water and blanch for 1-2 minutes. Cool quickly under running water. You can do without heat treatment, but in this case, the tomatoes will be harsh.
• Place cold tomatoes tightly in clean jars, shifting greens. Pour sugar into each jar.
• Fill with brine. Leave in a warm place to ferment for 6-7 days. Top up with fresh brine. Close with capron lids. Remove to a cold place.

Salted tomatoes in their own juice in jars

Ingredients:

• red tomatoes - 10 kg;
• currant leaves - 30-40 pieces;
• tomato mass - 10 kg;
• salt - 500 g.

Cooking method

• Wash ripe tomatoes, remove stems.
• Rinse freshly picked currant leaves in clean water.
• Put currant leaves at the bottom of clean jars. Put in the tomatoes. Sprinkle with salt. Put the currant leaves again, then the tomatoes. Sprinkle with salt again. Thus, fill all the banks.
• Prepare a tomato mass from overripe tomatoes, which are pre-washed in cold water. Fill it with tomatoes.
• Close the jars with lids and keep indoors at 15-20 ° for about 6-7 days. When fermentation is over, transfer to a cold place - in a cellar or refrigerator.

Salted tomatoes with cloves in jars

Ingredients (for a three-liter jar):

• tomatoes - 1.5 kg;
• dill - 2 umbrellas;
• parsley - 2 branches;
• black pepper - 5 peas;
• allspice - 2 peas;
• cloves - 2-3 buds;
• cherry and black currant leaves - 3 leaves each;
• mustard seeds - 1 tsp;
• hot pepper - 1 pod;
• garlic - 3-4 cloves.

For brine:

• water - 2 l;
• bay leaf - 2 pcs.;
• salt - 4 tbsp. l.;
• sugar - 1 tsp

Cooking method

• For pickling, select red ripe plum-shaped tomatoes with thick skins. Wash thoroughly. Remove the stems.
• Rinse dill, parsley, cherry and currant leaves in plenty of cold water.
• Peel the garlic, wash. Wash the pepper pods, cut off the dried part of the stalk. Do not damage the pulp, otherwise the tomatoes will turn out spicy.
• Prepare clean jars with lids.
• Put some spices in the bottom of each jar. Then fill the jars with tomatoes. Insert pepper between fruits. Cover the top layer of tomatoes with herbs. Sprinkle mustard seeds.
• Pour water into a saucepan, put salt, sugar and bay leaf. Boil the brine for 5 minutes. Take it off the stove and let it cool.
• Pour cold brine over tomatoes. Close with plastic lids.
• Put the jars for 3 weeks in a cool place.

Note to the owner

You can change any of these recipes to your liking by taking another instead of one spicy plant. But do not reduce the amount of salt, otherwise the tomatoes may turn sour. Also, do not neglect the rules of sanitation. Fulfilling all the requirements, in the end you will get delicious salted tomatoes.

In Russia, they like to grow green and red tomatoes. Almost every household plot has a greenhouse built where they sing in. There are many varieties of tomatoes, different in size, shape and ripening. To preserve the harvest and enjoy the taste of your favorite vegetables in winter, there are many recipes for how to pickle tomatoes correctly, which have come down to us from great-grandmothers. How to salt tomatoes correctly at home?

In order to properly and tasty pickle green or sweet tomatoes, choose only the strongest and ripest specimens. Tomatoes are washed well and placed in a container prepared for pickling. Tomatoes are stacked in such a way that all kinds of spices are located between the layers. In order to get as many vegetables as possible into one container, the tomatoes are slightly crushed, and the container is shaken. After laying, the tomatoes are poured with brine, covered with a plate and a load is placed on top. After 1-1.5 months, salted tomatoes can be eaten. As a container for pickling tomatoes, enameled dishes are used - pots or buckets.

12 recipes for salted tomatoes

Let's move on to recipes on how to properly pickle red and green tomatoes in a jar and barrel for the winter. You are waiting for sweet, spicy and salty recipes for every taste!

With bell pepper

• Tomatoes - 10 kilograms
• Dill - 150 grams
• Garlic - 30 grams
• Bulgarian pepper - 7 - 8 pieces

The classic way to pickle red tomatoes

• Tomatoes - 10 kilograms
• Dill - 100 grams
• Bay leaf - 10 -12 medium leaves
• Allspice - 35 - 40 peas

How to pickle tomatoes with garlic and horseradish

• Tomatoes - 10 kilograms
• Dill - 150 grams
• Garlic - 6-7 small heads
• Horseradish - 1 medium root
• Tarragon - 3 stalks
• Hot pepper - 1 medium pod
• Water: 8 liters, salt 400 grams

Tomatoes with cinnamon

• Tomatoes - 10 kilograms
• Cinnamon - 1.5 teaspoons
• Bay leaf - 23 - 25 medium leaves
• Water: 8 liters, salt: 500 grams

Tomatoes with blackcurrant leaf

• Tomatoes - 10 kilograms
• Blackcurrant leaves - 45-50 pieces
• Dill - 150 grams
• Horseradish - 1 medium root
• Water: 8 liters, salt: 500 grams

Salt tomatoes in a barrel with a cherry leaf

• Tomatoes - 10 kilograms
• Cherry leaves - 45-50 pieces
• Dill - 100 grams
• Horseradish - 1 large spine
• Bulgarian pepper - 3 - 4 pieces
• Hot pepper - 2 medium pods
• Water: 8 liters, salt: 400 grams

Tomatoes with walnut leaf and mustard

• Tomatoes - 10 kilograms
• Walnut leaf - 20-25 pieces
• Mustard (powdered) - 4 teaspoons
• Bay leaf - 30 medium leaves
• Sugar - 150 grams
• Water: 8 liters, salt: 400 grams

Close up sweet tomatoes

• Tomatoes - 10 kilograms
• Sugar - 3 kilograms
• Salt - 3 tbsp. spoons
• Blackcurrant leaves - 170-190 pieces
• Cinnamon - 5 grams

How to pickle green tomatoes for the winter with currants

• Green tomatoes - 10 kilograms
• Sugar - 200 grams
• Dill - 400 grams
• Blackcurrant leaves - 70-90 leaves
• Water: 5 liters, salt: 250 grams

An old recipe for pickling tomatoes in a cold way

No matter how interesting new recipes are, any old way of preparing a particular dish always arouses interest: how did our ancestors manage with improvised means and natural products? For example, here is an old recipe for pickling tomatoes in a cold way.

Ingredients:

• water - 10 l;
• granulated sugar - 4 tbsp.;
• coarse salt - 2 tbsp.;
• ground red pepper - 1 tsp;
• blackcurrant leaves - a handful;
• vinegar essence - 2 tbsp. l.

Cooking:

First we prepare the brine. To do this, mix water with salt, sugar, currant leaf and red pepper and let the brine boil. Boil it for about 10 minutes, then remove from heat and leave to cool. When the brine has cooled, add vinegar essence to it. Of course, our ancestors did without vinegar essence, but its use significantly speeds up the pickling process, and such tomatoes are stored for a long time and without problems.

Now we take clean jars, put horseradish leaves, dill seeds, mustard seeds or any other spices at our discretion on the bottoms. However, keep in mind that too many spices can spoil the taste of the finished product. So try not to overdo it. Pour the tomatoes with cold brine, close with metal lids and refrigerate. All! Tomatoes canned in this way can be stored for 2-3 years.

Modern housewives prefer to pickle tomatoes in glass jars. They are more convenient to store, and tomatoes do not crumple under the weight of the load. They are pre-washed thoroughly with boiling water or hot steam. Ripe, strong tomatoes are put in jars, spices and brine are added. Banks are rolled up with lids, previously washed. Workpieces are stored in a cool place. A month later, tomatoes can be eaten. And since pickling green and red tomatoes in a jar for the winter, here are the recipes:

For salting in a liter jar

• Tomatoes - 10-15 pieces (depending on size)
• Allspice - 7-10 peas
• Bay leaf - 3-4 leaves
• Water: 1 liter, salt: 2 tbsp. spoons

Tomatoes in tomato juice

• Tomatoes - 10 kilograms
• Tomato juice - 10 kilograms
• Salt - 300 grams
• Blackcurrant leaf - 90-100 pieces
• Mustard (powdered) - 1 teaspoon

This tomato recipe uses tomato juice made from custom and crushed tomatoes. The bottom of the pot or bucket must be covered with blackcurrant sheets. Next, stacked tomatoes sprinkled with mustard. From above, everything is covered with another layer of blackcurrant leaves. Tomatoes are poured with tomato juice. According to this recipe for salted tomatoes, juicy and very tasty tomatoes are cooked at home.

This is how you can easily and quickly pickle red and green tomatoes for the winter with your own hands, without much effort. Bon appetit!