How to pickle ripe tomatoes. Salting tomatoes for the winter in a cold way

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Any gourmet admits with confidence that it is difficult to imagine a winter snack better than tomatoes rolled in a jar.

A wide range of pickles and canned food is available on the shelves all year round, however, home-cooked vegetables are a special taste and benefit, multiplied many times over.

Caring housewives salt tomatoes every autumn. This requires skill, knowledge, patience and free time. Why do most people choose a homemade product, ignoring the products offered by the market? The reason is simple: not a single chemical additive will make the preparation tastier than homemade. And vegetables cooked according to a proven recipe are a guarantee of product safety all year round.

Salting technologies can be radically different from each other. But for each of them there are basic rules that should be taken into account.

1. Experienced housewives know: ripe fruits are fragrant and tender. But such specimens require especially careful handling, as they are easy to wrinkle. However, it is better to choose vegetables that are pink or milky, because they are not injured. Rolling green fruits into jars is widely practiced.
2. The ideal container for salting is glass jars with a volume of no more than 10 liters. If you cook vegetables in large containers, it is likely that the lower ones will crumple under the weight of the upper ones.
3. Among all varieties suitable for canning, the most successful are:

• Novelty of Transnistria;
• Humbert;
• De Barao;
• Yermak;
• Buffalo;
• Titanium;
• Lighthouse.

1. Tomatoes contain a lot of sugar. Therefore, salt (only large should be taken) for their preparation will require a little more than for cucumbers. On average - 500-800 g of salt per ten-liter jar.
2. For cooking, parsley, dill, tarragon, celery, cherry or oak leaves, blackcurrant (leaves), as well as garlic and red pepper are used.
3. The preparation period is 1.5-2 weeks. It will take 2-3 months for the treat to become more fragrant and the brine richer.
4. The delicacy can be prepared in plastic buckets, glass jars, aluminum saucepans and wooden barrels. A popular method of salting in plastic bags.

The container with the finished product should be stored at a temperature of 0 to 2 °C. It is not recommended to open the vessels earlier than after a couple of months.

A simple recipe for salting in jars

Not everyone likes to mess around with canning for a long time, sorting through all kinds of recipes. There is a universal and simple way to harvest fruits. You will need:

• about two kilograms of red tomatoes;
• red hot pepper;
• a couple of sheets of blackcurrant;
• 100 g dill;
• other spices to taste (in our recipe it will be tarragon, celery and parsley).

We will make a brine from one and a half liters of water and 150 grams of salt.

1. Let's prepare some jars. They will need to be sterilized.
2. We dilute the existing salt in a small amount of liquid (hot). Then we supplement the solution with the rest of the water.
3. Wash the vegetables well and remove the stems. For this recipe, tomatoes at least pink ripeness are suitable.
4. Wash greens and place on a clean towel to absorb excess water.
5. We put the third part of the spices on the bottom of the containers. Then we place the tomatoes in a container alternately with seasonings. Care is important here so that ripe tomatoes do not wrinkle.
6. We fill the vessels with brine. It’s too early to roll them up, for starters, just close them with nylon lids and put them in a dark room with a temperature not higher than 20 ° C.
7. After 2 weeks, the slightly fermented brine is drained. Then pour fresh. Fruits should be pre-rinsed.
8. Banks are rolled up and placed in a cool room. You can store them in the refrigerator.

Quick salting

An express recipe for lightly salted vegetables will come in handy if a feast is planned soon. Such a treat will be ready in a day.

1. We wash 1 kg of vegetables and herbs under running water. Currant leaves, dill umbrellas and horseradish leaves work well for this recipe.
2. We clean 4 cloves of garlic. We cut each. We also divide the dill, but leave the currants and horseradish in their original form. We put all this in a pre-sterilized three-liter jar.
3. We put tomatoes on the herbs.
4. Preparing the marinade:

• pour a liter of water into any convenient pan;
• add 50 g of salt, 1 tsp. sugar and 3-4 peas of allspice;
• liquid must be boiled for 3 minutes. after boiling.

1. We are waiting for the brine to cool. As soon as its temperature reaches 60 ° C, fill the fruit with liquid.
2. Close the container with a lid and leave at room temperature for 24 hours.

Recipes for salted tomatoes for the winter

Experienced housewives follow their proven technology for preparing canned tomatoes.

Recipe with carrot tops

• we wash the fruits and carrot tops (for a three-liter container you will need 3-4 greens of carrots);
• sterilize the vessel, boil the lid;
• half of the tops are placed on the bottom;
• we put vegetables, put greens between them;
• boil 1.5 liters of water and pour;
• wait 10 minutes, drain the liquid into the pan, add a couple of tbsp. l. salt, 7 tablespoons of sugar and a spoonful of 9% vinegar, bring to a boil again;
• pour the brine into jars, roll up the lid using a special machine;
• turn the container upside down so that the lids do not break off, let it stand for several hours until the workpiece cools down;
• pickles can be removed in the cellar or refrigerator (it is recommended to open the snack no earlier than after 2 months).

Canning without vinegar

You will need:

• 3 kg of fruits;
• clove of garlic;
• 80 g of coarse salt;
• 2 tbsp. l. Sahara;
• four bulbs;
• peppercorns to taste.

Cooking:

• wash vegetables under running water;
• onion cut into half rings, placed on the sides;
• we send pepper there;
• put two liters of liquid on fire, add sugar and salt, boil for a couple of minutes;
• pour the brine, roll up.

After cooling, the workpiece is removed in a dark, cool place.

Cold salting

• We put 5 liters of water on fire, add 1/2 tsp. ground red pepper, a few currant leaves, 40 g of salt and 2 tbsp. l. Sahara;
• boil the brine for a couple of minutes, then let it cool, add 1 tbsp. l. 9% vinegar;
• put spices in sterile jars, then tomatoes;
• pour everything with cold brine, roll up the lid (store in the refrigerator).

Hot cooking

• we wash one and a half kilograms of ripe brown fruits;
• cut a large sweet pepper, remove the core, cut into strips;
• peel 2 cloves of garlic, my hot capsicum, cut;
• in the prepared vessels we put several sprigs of dill, currant leaves, celery and parsley (you can add a couple of bay leaves);
• then place the tomatoes alternately with garlic and spicy vegetables;
• pour boiling water over it, boil the lids in advance and cover the containers with them;
• drain the water back, add 2 tbsp. l. salt, bring to a boil, pour again;
• roll up the lids, turn to cool.

Salted cherry tomatoes

1. Prepare the brine: boil water with the addition of 100 g of salt, peppercorns and two cloves of garlic.
2. Place the celery and bay leaf in the bottom of the bowl.
3. We lay the red fruits, pour the marinade. Top with a couple sprigs of cilantro.
4. We close with clean lids (you can use polyethylene), store at room temperature. Cherries are ready in 7 days.

Tomatoes for the winter - "Lick your fingers"!

The name speaks for itself - it is very difficult to break away from such an appetizer. For cooking:

• cut dill and parsley;
• we sterilize the jars, put the greens first;
• cut hot pepper, put on the greens in a small piece;
• We heat the vegetable oil in a clean frying pan and add 1 tbsp. l. for each container;
• wash red plants, cut onions, put halves of red vegetables alternately with onion rings;
• bring water to a boil, add 1 tbsp. l. salt, three times more sugar and a little peppercorns, let cool and pour 50 ml of 9% vinegar;
• with a slightly cooled (but still hot) brine, pour the vegetables, twist the jars;
• turn the workpiece over until it cools completely.

Lick Your Fingers can be stored at 15 to 25°C.

Tomatoes for the winter without salt

• wash the fruits and make one hole with a toothpick (if you do not pierce them, the skin may burst during cooking);
• prepare the marinade: boil 4 liters of liquid with the addition of 200 g of sugar and 1 tbsp. l. vinegar;
• we sterilize the vessel, put 3 bay leaves on the bottom, a couple of onions, cut into half rings, straws from two carrots and a large sweet pepper;
• then - tomatoes, fill with brine;
• wait for the liquid to cool, roll up.

Salted tomatoes with plums

The recipe may seem unusual, but it is definitely worthy of attention. This dish has a special taste.

1. In a sterile glass container we place chopped parsley, a horseradish leaf, 2 cloves of garlic and a few peas of black pepper.
2. Add red vegetables along with chopped onions and plums.
3. Fill with boiling water, wait 20 minutes.
4. Transfer the liquid to a bowl.
5. There also - 50 g of salt and 3 tbsp. l. granulated sugar.
6. Boiling brine is sent to jars. Roll up, turn over and cover with a towel. As soon as the pickle has cooled, turn it over and put it in a cool place.

Recipe - "Under the snow"

• put the tomatoes in a sterile vessel and immediately pour boiling water;
• make a marinade: put 1.5 liters of liquid on fire, add one and a half tablespoons of sodium chloride and 100 g of sugar, bring to a boil;
• drain the brine from the vegetables, put grated garlic on top of them (you will need 7 cloves);
• pour the marinade, you can add 1 tsp. vinegar, but then the appetizer will be sour;
• roll up, turn over, cool and clean in the underground.

How to salt tomatoes with mustard for the winter

• We collect a liter of water in a saucepan, add 2 tbsp. l. (without a slide) salt, 50 g sugar, boil;
• carefully place clean ripe fruits in a sterile jar;
• 5 cloves of garlic and half a chili pod finely chopped;
• send 2 bay leaves, pepper and garlic to red vegetables, add a sprig of dill and 10 g of dry mustard;
• Pour the ingredients with brine (boiling), roll up, turn over, cover with a towel and wait until it cools.

Salted tomatoes without sugar

• at the bottom of the prepared glass container we put a dill umbrella, 3-4 cloves, a couple of peppercorns, a small piece of hot red pepper, 3 cherry leaves, a horseradish leaf and a parsley;
• put tomatoes on top, pour boiling water and wait 15 minutes;
• drain the liquid, add 30 g of salt and 20 g of vinegar to the jar, pour boiling water again;
• roll up, put the lids down and let cool.

One of the recipes for salting tomatoes for the winter can be seen in the video.

What can be salted tomatoes

Harvesting can be done not only in glass jars. There are several more suitable containers.

Bucket

They say that pickles prepared in this way have a unique taste. The longer they are preserved, the richer the flavor becomes. It is convenient that such tomatoes can be tasted for 2 weeks, because they are not rolled up with a lid. However, then they still have to be transferred from the bucket to smaller containers and sent to the refrigerator to increase the shelf life.

Barrel

A method that has been used for years. The main disadvantage is that ripe tomatoes of the lower layers do not withstand the oppression of their counterparts and crumple, losing their appetizing appearance and often spoiling the taste.

In addition, checking the readiness of such an appetizer is not very convenient, and it is often difficult to find a good wooden barrel or tub in the city.

Plastic bag

Such salting is ideal for those who want to get a treat quickly. Vegetables can be cut into rings or slices, add your favorite spices. But this preservation will definitely not survive the winter.

Pot

Salting in a saucepan is similar to the bucket method. It is used as an alternative to cooking in barrels and tubs. If the choice fell on a pan, an enameled container should be preferred.

Salting tomatoes in slices is almost as popular as canning whole fruits. The main advantage of this preparation is the juice released during the process. However, only large slices should be rolled up, otherwise you can end up with an incomprehensible dish.

Not everyone likes to mess around with sterilizing dishes. You can do without this process, but only for recipes with vinegar and garlic.

Before cooking salted tomatoes, it is better to pierce them with a toothpick. These tomatoes are ready in 3-4 days.

An ideal place to store conservation is a cellar. If it is not in the house, the jars are placed in a dark, cool place, for example, in a pantry.

In small apartments, it is also possible to keep pickled tomatoes for a long time by placing them on the balcony (provided that the temperature is not lower than 0 and not higher than 10 ° C). If all of the above options are not suitable, you should choose a place away from radiators and windows.

The variety of recipes for harvesting is so great that every housewife will find a method to their liking and make a delicious treat. Moreover, this does not require special cooking skills.

Salting is a common method of preservation, thanks to which you can eat vegetables until the very spring. Sodium chloride blocks the growth and reproduction of microorganisms that provoke decay. The technology of this method is almost the same for all vegetables, however, tomatoes require a special approach. What recipes for pickling tomatoes for the winter to choose, and how to make the taste of the workpiece unforgettable?

Easy to cook

It is hard to believe that just a couple of centuries ago this vegetable in Rus' was considered an inedible and useless overseas "curiosity". There was even an erroneous opinion about the toxicity of fruits. But today agriculture has more than 2 thousand species. How to understand such a variety and choose the “right” tomatoes? Indeed, when salting, it is so important to maintain the shape and juiciness of the vegetable.

Salting tomatoes for the winter: "tomato" subtleties

Tomatoes, unlike some vegetables, such as cucumbers or zucchini, have their own unique flavor bouquet. In order not to drown out the taste and aroma of tomatoes, when pickling them, you need to use about two times less spices than when preserving the same cucumbers. High-quality salting of tomatoes requires compliance with four rules.

1. Do not use large containers. Hard cucumbers can be salted in large containers, even in a barrel. For tomatoes, it is advisable to use smaller dishes - containers of 1-10 liters. Since under their own weight they are deformed.
2. Make stronger brine. The sugar concentration in tomatoes is higher than in cucumbers, so more salt is needed for preservation. Traditionally, brine for green fruits is made, observing the ratio of 300-400 g per 5 liters of water, and for ripe ones - 250-350 g.
3. Correctly calculate the ratio. Usually, the amount of fruits and brine is occupied by half the volume of dishes: 1.5 kg of fruits and 1.5 liters of brine are placed in a three-liter container. A deviation from this indicator by 100 g (or 100 ml) is allowed with an increase or decrease in the density of the masonry.
4. Consider the duration of the fermentation process. Fermentation lasts approximately two weeks at a temperature of 15-20°C (with a cold method). This is due to the fact that tomatoes, especially unripe ones, accumulate a poisonous substance - solanine.

Choosing a "pot-bellied" vegetable ...

When choosing a “material” for future harvesting, carefully inspect the fruits. In the course should go unspoiled, the skin of which is not damaged. It is worth paying attention to two more nuances.

1. Plum shape preferred. Such fruits are covered with a dense peel, which does not allow them to deform during preservation, and at the same time they are juicy and fleshy inside. Such varieties of tomatoes are perfect for salting: Humbert, Mayak, Gribovsky, Fakel, Novelty, De Baro, Titan, Ermak, Bizon.
2. degree of maturity. Green tomatoes perfectly keep their shape, as well as medium ripeness. However, ripe, red fruits can also be salted, however, they need to be handled more carefully.

Tomatoes are better salted if you put fruits of the same variety and approximately the same size in one jar.

…and other ingredients

In addition to tomatoes, salting requires water and salt. Regular cooking, iodized can not be used. The originality of the workpiece is achieved through spices. Pairs well with tomatoes.

• dill;
• Red pepper;
• parsley;
• celery;
• garlic;
• tarragon.

In order for the tomatoes to remain strong and resilient, oak and cherry leaves, which contain a large amount of tannins, are thrown into a container with salt.

Technology: 3 ways

Before starting salting, it is necessary to carry out preparatory measures. Before salting tomatoes in jars for the winter, the tomatoes must be thoroughly washed without damaging the peel, spread out on towels and allowed to dry, and then carefully remove the stalks. All other vegetables from the selected recipe, herbs and leaves are also thoroughly washed and freed from excess water. Pickling containers and lids must be washed with laundry soap or soda, sterilized. If vegetables are salted by the cold method, sterilization of the containers is not necessary. There are three ways to salt:

• cold - room temperature brine is used;
• hot - boiling brine is used;
• without brine - whole fruits are salted in tomato puree.

Each of these methods has its own specifics, which are reflected in the table below.

Table - Features of salting methods

Method	Peculiarities
Cold	- Fruits are not deformed; - long fermentation process (6-14 days); - sterilization of jars is not required; - more nutrients are stored in vegetables
Hot	- Tomatoes can be deformed and cracked; - the method is more suitable for green fruits; - part of the nutrients is lost; - jars need to be sterilized; - no fermentation process
Without brine	- Necessary sterilization of jars; - the preparation is juicy; - the method is great if there are a lot of cracked and overripe fruits

7 Cold Methods…

In the recipes below, except for the last one, the brine is prepared in the same way. Salt, for better dissolution, is poured with half a glass of hot water, diluted with the remaining cold volume according to the recipe. The brine settles and is filtered through gauze folded in several layers.

Authentic

Peculiarities. This "grandmother's" recipe has remained unchanged for several generations. The main rule is tomatoes and nothing but them. Well, maybe a couple of spices for flavor.

Ingredients:

• main ingredient - 1.5 kg;
• water - 1.5 l;
• salt - 150 g;
• hot pepper - one pod;
• dill - 50 g;
• parsley, tarragon and celery - 15 g;
• currant leaves - two pieces.

Technology

1. Make a brine.
2. Put a third of all greens in a jar.
3. Lay out the tomatoes, alternating them with herbs.
4. Pour in the brine.
5. Close the lids and keep at 15-20°C for two weeks: the brine should become cloudy during this time.
6. Clean the surface of the tomatoes from foam and mold, add fresh brine to the container.
7. Roll up and store in a cool place.

You can add chopped onions to the salt.

With bell pepper

Peculiarities. Any spices in this recipe, as in any other, can be changed to your taste, but the salt concentration cannot be adjusted.

Ingredients:

• main ingredient - 10 kg;
• water - 8 l;
• salt - 0.5 kg;
• sweet pepper - 250 g;
• hot pepper - one pod for each jar;
• garlic - 30 g;
• dill - 150 g.

Technology

1. Prepare brine.
2. Sweet pepper free from seeds and stalks, cut into strips, remove the skin from each clove of garlic.
3. Place the main ingredient in jars, alternating with layers of greens, bell pepper and garlic.
4. In each container, if desired, put a pod of hot pepper.
5. Pour in brine and close.
6. Withstand 10-12 days at 15-20°C.
7. Clean the tomatoes from mold and foam, add fresh brine to the container.
8. Roll up.

With horseradish and garlic

Peculiarities. Such preservation can be made more spicy by doubling the amount of horseradish, and cutting the hot pepper before putting it in a jar. In this case, you need to add 200 g of dill, and take salt not 400, but 600 g.

Ingredients:

• main ingredient - 10 kg;
• water - 8 l;
• salt - 400 g;
• garlic - 150 g;
• horseradish root - 20 g;
• tarragon - 25 g;
• hot pepper - one pod for each jar.

Technology

1. Make a brine.
2. Remove the skin from the horseradish, cut into large pieces, remove the garlic cloves from the husk and cut in half. Put the tomatoes in jars, alternating with herbs and seasonings.
3. In each container, if desired, put hot pepper.
4. Pour in brine and leave in a warm room for 12 days.
5. Peel the tomatoes, add fresh brine, roll up and place in a cool place.

Cinnamon

Peculiarities. Tomatoes salted with cinnamon have a spicy, warming taste. Other spices can be added to such a preparation, but it is better to do without dill so as not to interrupt the oriental flavor.

Ingredients:

• main ingredient - 10 kg;
• water - 10 l;
• salt - 0.5 kg;
• cinnamon - one and a half small spoons;
• bay leaf - 5 g.

Technology

1. Put the tomatoes in jars, placing laurel and cinnamon between the vegetables.
2. Pour in brine, close.
3. Keep 10-12 days at 15-20°C.
4. Peel the fruits, add fresh brine, roll up.

with green fruits

Peculiarities. Such a preparation can be made without heat treatment of fruits, but then they will turn out to be harsh for an amateur.

Ingredients:

• green tomatoes - 10 kg;
• water - 5 l;
• salt - 250 g;
• sugar - 200 g;
• dill - 200 g;
• currant leaves - 100 g.

Technology

1. Make a brine.
2. Keep the tomatoes in parts in boiling water for one to two minutes, then cool under running water.
3. Arrange the cooled tomatoes in jars mixed with herbs.
4. Pour sugar into each container and pour in the brine.
5. Leave in a warm place for six to seven days.
6. If necessary, clean the fruits, pour fresh brine into the container.

Pickled green tomatoes are a popular dish in Georgia. Prepared according to the described recipe, they are fragrant and crispy.

with carrots

Peculiarities. Carrots will not let the tomatoes turn sour. Therefore, you can pickle tomatoes in a cold way in a bucket or a large enameled pan. It is not necessary to remove the stalk from tomatoes, this will help the fruits retain their shape.

Ingredients:

• tomatoes and carrots in a ratio of 10:1;
• salt at the rate of 0.5 kg per bucket of water;
• garlic, bay leaf, parsley, hot pepper and other spices to taste.

Technology

1. Make a brine.
2. Put the tomatoes in a prepared bowl, sprinkling chopped carrots and spices on a coarse grater.
3. Pour brine over vegetables.
4. Cover the workpiece with a napkin made of natural matter from above, put a large wooden cutting board, press down with a load.
5. Place the container in a cool place. In this way, tomatoes can be stored all winter.

As soon as mold appears on vegetables, it must be removed immediately with a clean cloth.

With cloves

Peculiarities. For this method, the brine is prepared in a special way. In the full volume of water, you need to stir salt, sugar, add laurel. Boil for about five minutes, then cool.

Ingredients:

• main ingredient - 1.5 kg;
• water - 2 l;
• garlic - three to four cloves;
• hot pepper - a pod;
• parsley - two branches;
• dill - two umbrellas;
• cherry and currant leaves - three each;
• carnation - two or three buds;
• mustard seeds - a small spoon;
• allspice - two peas;
• bay leaf - two pieces;
• salt - 4 large spoons;
• sugar - a small spoon.

Technology

1. Prepare brine.
2. Put some greens in a jar, then tomatoes, put pepper between the fruits. Top vegetables with herbs and sprinkle with mustard.
3. Pour in the brine. Close the bank.
4. Refrigerate for three weeks.

In the brine, along with sugar and salt, you can mix a teaspoon of citric acid. This will give the tomatoes a characteristic sourness and extend the shelf life of the workpiece.

… and 5 hot

When implementing the hot method, experienced housewives recommend making a puncture with a toothpick or a needle near the stalk of each tomato before putting the vegetables in jars. This measure will prevent cracking of the fruit.

Classical

Peculiarities. This method can preserve tomatoes with apples, plums and even beets. To do this, the components are laid out in the following sequence: half the greens, apples (or other fruits or vegetables), tomatoes, the remaining greens.

Ingredients:

• main ingredient - 2-3 kg;
• water;
• salt - two large spoons;
• sugar - two to four large spoons;
• vinegar 9% - a large spoon;
• cherry, horseradish, currant leaves;
• parsley;
• dill;
• garlic, black peppercorns to taste.

Technology

1. Send half of the leaves and greens, garlic and pepper to jars, then put the tomatoes, and again a layer of leaves and greens on top.
2. Pour boiling water, wait five minutes.
3. Carefully drain the water into a saucepan, stir in the sugar and salt, and boil for five minutes. At the end add vinegar.
4. Pour the brine into jars, roll up.
5. Turn them upside down, placing them on a tray or on a baking sheet. Once completely cooled, refrigerate for storage.

Banks can be sterilized in any way: in the oven, slow cooker, microwave or steam bath.

With carrot tops

Peculiarities. A jar of tomatoes pickled in this way will have not only an unusual appearance, but a very original and memorable taste. It is desirable to take tops from large vegetables.

Ingredients:

• the main ingredient is 15-20 pieces of medium size;
• water - 1 l;
• salt - a large spoon;
• sugar - four large spoons;
• vinegar 9% - a large spoon;
• tops of carrots - four to five branches;
• aspirin - one tablet.

Technology

1. Put part of the carrot tops in a liter jar.
2. Fill a container with tomatoes.
3. Top with small sprigs of tops.
4. Pour water into a saucepan, stir sugar and salt, boil and keep on medium heat for three to four minutes.
5. Pour the brine into the tomatoes, cover and leave for 10-15 minutes.
6. Carefully pour the liquid into the pan, boil again and keep on medium heat for five minutes. The container with vegetables must be covered with a lid.
7. Pour the brine into the jar, wait seven to ten minutes.
8. Drain the liquid into a saucepan and boil for five minutes.
9. Crush an aspirin tablet and pour the powder into a jar.
10. Pour the solution into the tomatoes, pour vinegar into the container, cover with a lid.
11. Let stand, swirling the jar from side to side to release excess air.
12. When all the air bubbles come out, twist the jar, turn it upside down and wrap it with a blanket.
13. After a day, put away for storage. The blank will be ready in two to three months.

If you salt tomatoes with aspirin, the tomatoes will be stored longer, and the jar will not “explode”.

in a saucepan

Peculiarities. The pan should be thoroughly washed with soda or laundry soap and poured over with boiling water.

Ingredients:

• the main ingredient - how much will go into the pan;
• salt at the rate of 350 g per 5 liters of water;
• spices to taste: garlic, black peppercorns, basil, mint, cherry and currant leaves, dill.

Technology

1. Send the tomatoes to the pan, shifting the fruits with spices, there must be a layer of greens on top.
2. Dissolve salt in water, put on fire and boil for five minutes.
3. Cover the tomatoes in a bowl with a large plate (in diameter, it should be approximately equal to the diameter of the inner walls of the pan) and pour the brine into the container right on top of the plate to the brim.
4. Close the bowl with a lid.
5. Refrigerate. Tomatoes will be ready in a month.

Salting a tomato in a hot way does not allow you to store vegetables in a saucepan for a long time. It is desirable after the tomatoes are ready, put them in jars.

With garlic stuffing in honey brine

Peculiarities. Salted tomatoes in jars will get an exotic flavor if prepared with honey.

Ingredients:

• the main ingredient - how much will go into a three-liter jar;
• salt - two large spoons per liter of water;
• honey - 1.5 large spoons per liter of water;
• parsley and garlic - to taste.

Technology

1. Grind the garlic with a press and mix with finely chopped parsley.
2. Cut the stalks from the tomatoes with a sharp knife, making an indentation to the middle of the fruit.
3. In the resulting "pits" push a mixture of garlic and herbs.
4. Send the tomatoes to the jar.
5. Mix salt and honey in water, boil.
6. Drain the brine into a jar, wait ten minutes.
7. Carefully pour the liquid into the pan, boil.
8. Pour into a jar, screw on the lid.

Express recipe

Peculiarities. For stomach problems, it is better to use recipes for pickling tomatoes without vinegar. The described option is perfect for this, while the preservation will be ready after a few days. The peculiarity of the method is that not whole, but chopped tomatoes are salted.

Ingredients:

• tomatoes - 2 kg;
• water - 5 l;
• salt - two large spoons;
• garlic - head;
• sugar - ten large spoons;
• dill - a bunch;
• hot pepper to taste.

Technology

1. Send dill, pepper and garlic to the jar, and tomatoes cut in two on top. Put the second part of the greens and garlic on top.
2. Boil water, stir in sugar and salt, leave over medium heat for five minutes.
3. Pour the brine into containers with the workpiece, close the lids.
4. Keep overnight at 20°C.
5. Remove to cool. Three days later, the salt is ready.

When adding celery as a spice, you can get a special, unconventional taste of salted tomatoes.

Without brine

Harvesting salted tomatoes without brine involves an additional step: preparing tomato puree. This is where the “illiquid” comes in handy in the form of rumpled and cracked fruits that are not suitable as the main ingredient in other methods.

Traditional

Peculiarities. The tomato mass for this recipe is made from overripe vegetables processed by a blender. First, the skin must be removed from the fruit.

Ingredients:

• whole tomatoes - 5 kg;
• tomato mass - 5 kg;
• salt - 250 g;
• currant leaves - 15-20 pieces.

Technology

1. Spread the leaves at the bottom of the jars, then lay the tomatoes, sprinkle the fruits with salt, then the leaves again, again the main ingredient and again the salt. Continue until the containers are full.
2. Pour the tomato paste into the container.
3. Close the jars and keep for six to seven days in a room where the temperature is maintained at 15-20 ° C, then transfer the containers to cool storage.

with mustard

Peculiarities. Salted tomatoes with mustard captivate with delicate spiciness. In addition, mustard acts as an additional preservative.

Ingredients:

• whole tomatoes and tomato puree - 5 kg each;
• salt - 150 g;
• currant leaves - 125 g;
• mustard powder - half a small spoon.

Technology

1. Prepare mashed potatoes from cracked and overripe tomatoes by processing the fruits with a meat grinder. Grind the mass through a sieve to free from seeds and skins.
2. Line the bottom of the jars with leaves, lay out a layer of whole tomatoes, sprinkle with salt mixed with mustard. Then repeat the sequence: leaves - tomatoes - a mixture of salt and mustard. Continue until the jars are full. Leaves must be the last layer.
3. Pour in the tomato puree.
4. Close the containers with lids, keep for six to seven days at a temperature of 15-20 ° C, then put them in a cool place for storage.

They say that if you dream of salted tomatoes, expect changes, and unfavorable ones. Therefore, it is better to enjoy pickles not in a dream, but in reality. Moreover, to salt tomatoes for the winter, neither culinary talents nor exotic ingredients are required. A little free time and a couple of interesting recipes - and the original blank is ready.

Reviews: "Almost like grandma did"

I'm canning tomatoes with a similar recipe, I mean salt-sugar-vinegar. I put tomatoes, a little onion rings, slices of carrots, garlic, a piece of hot red pepper (or more - if it is sharper), a couple of pieces of red sweet pepper, peppercorns and parsley, and from the greens I put only celery - a very fragrant and tasty brine then in jar.

Belli$, http://forum.say7.info/topic46297.html

This is the second year I have been making such tomatoes - very, very tasty! and, which, for me personally, is very important, always a stable result - on the 4th day the tomatoes are perfect) there has never been mold. And even my terribly picky mom said, “Amazing! almost like my grandmother did in my childhood)) "

marra_odessa, http://www.povarenok.ru/recipes/show/86191/

The most difficult thing is to prepare jars, lids and all the ingredients, the pickling and canning process itself takes very little time. For a 1 liter jar, about 0.5 kg of tomatoes and 0.5 liters of marinade are used. The exact amount will depend on the size of the tomatoes.

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

Salted tomatoes are a great appetizer that can be enjoyed with the family, as well as put on the table in front of guests.

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

Here are some pickle recipes. All of them are not difficult. You can try cook salted tomatoes in many ways, or you can choose one recipe that you like the most or seem the easiest to perform.

To make Instant Pot Salted Tomatoes, you will need:

• Salt.
• Brine.
• Spices.
• Tomatoes.

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

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

Tomatoes need to choose not only the same size, but also the same color. Because each color has its own taste. In addition, tomatoes of different colors will require a different amount of time for salting. Especially long will have to wait for the effect of green tomatoes.

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

Another suitable for quick pickling tomato variety - cherry. They are very small, they have delicate skin and a delicate taste that even gourmets will appreciate. But they must be handled very carefully so as not to damage and not get tomato paste with skins floating in it instead of salted tomatoes. You need a little salt for their preparation, as they are tiny and quickly absorb the brine. And it is better not to use spices in their preparation.

Also choose tomatoes should be elastic, whole without any dents or damage. Since the pulp can be squeezed out of the damaged fruit or juice can flow out. If this happens, then the desired dish will not work. During cooking, you should not add too many spices to the tomatoes, otherwise you risk not feeling the taste of the vegetable itself. It is strictly forbidden to pierce tomatoes during pickling, as is done with cucumbers. If you pierce the tomatoes, you will only spoil everything.

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

Recipe for quick salting tomatoes number 1. It is called "Salted tomatoes with spices"

For cooking, you will need the following components:

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

Cooking method

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

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

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

"Salted tomatoes with garlic, bay leaf and onion"

To bring this recipe to life, we need:

How to cook salted tomatoes with onions, lavrushka and garlic

To the bottom of the jar put dill sprigs first, then peppercorns, currant leaves, bay leaf. Then add here the onion previously cut into thin rings. If you took garlic cloves of large or medium size, then cut them and sprinkle with fine salt. After half an hour, you can put them on the bottom of the jar. If your garlic is small, then you can add it to the jar as a whole and without salting it.

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

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

In order to diversify your tomatoes, pickled in a quick way, to make them sharper, brighter, spicier, you can add some ingredients to recipes. For example, a little hot pepper. Enough 1-2 circles per three liters of tomatoes. Thanks to the addition of hot pepper, the taste of your dish will become bright and rich.

If you prefer not salted, but pickled tomatoes, then you can add vinegar. For a three-liter jar one tablespoon is enough this ingredient. Mustard. It will make the usual taste of salted tomatoes spicy. Dry mustard can simply be dissolved in brine, or you can put the powder on the bottom of the jar.

Another wonderful for quick pickling ingredient is bell pepper. Before laying out in a jar of tomatoes, it must be put on the bottom. It will be enough to take one ring of pepper - large, wide and dense. It will need to be cut into strips. You can complement the taste of salted tomatoes with a walnut leaf. One or two leaves can be laid out on the bottom of the jar.

Here are some simple tips and recipes that will come in handy for you to make instant salted tomatoes with your own hands. Follow all the rules, experiment with the ingredients, choose your favorite recipe and you will be able to delight yourself and your loved ones with goodies that will not have to wait long.

Millions of people around the world love to treat themselves to something salty or sour, especially homemade. That is why every year many families are engaged in canning and salting vegetables. One of the leading positions among homemade preparations and pickles (not only winter, but also summer ones) is occupied by salted tomatoes. Regardless of how you call this type of preparation, whether it be "salted tomatoes", "pickled tomatoes" or "sour tomatoes", they are all often present both at large feasts and at a simple family meal.

There are a lot of recipes for salted tomatoes. Some of them even contain vinegar (below is a recipe for salted tomatoes without vinegar!), Which negatively affects human health. Some recipes require canning tomatoes in a jar under metal lids, while others, on the contrary, do not require seaming the dish under a lid.

I have tried all sorts of pickled tomato recipes in my life, but what I love the most is the simple recipe my mom uses every year. Yes, the recipe that will be discussed is quite simple and does not require much work, boiling the lids and twisting them.

So, below at the Knowledge House with my readers, I will share a simple recipe for delicious pickled tomatoes.

Salted Tomato Ingredients.

To prepare 1 can (3L) of delicious pickled tomatoes, you will need the following ingredients:

1. Tomatoes(preferably medium or small size) - 1.5-1.8 kg
2. Salt- 90g or incomplete 100g glass
3. Garlic- 1 clove
4. Hot chilli pepper- a small piece
5. horseradish leaves- 1 medium size sheet
6. Herb tarragon(tarragon) - 1 sprig
7. black currant leaves- 3 pcs
8. cherry leaves- 3 pcs
9. Dill seeds- 2-3 ripe inflorescences or if not - 1 dessert spoon of seeds
10. Water(peeled or spring) - up to 1.5L per 3L jar or as needed to cover the tomatoes

Pickled Tomato Recipe.

First of all, for salting, select and wash beautiful firm tomatoes of the same size as much as possible. Then peel and wash one clove of garlic. Also rinse horseradish, tarragon, bitter pepper, currant leaves and cherries in cold water to remove dust.

When all the ingredients are prepared, you can start putting them in a clean 3 liter jar.

I usually stack all the ingredients in layers.

Layer #1.

At the bottom of the jar put:

1. 1/3 of a horseradish leaf
2. 1/2 sprig of tarragon
3. 2 cherry leaves
4. 2 blackcurrant leaves
5. garlic clove cut into 2 pieces
6. a piece of hot pepper
7. dill seeds (I throw everything out as they pop up anyway)

Layer #2.

With the second layer, up to half the jar, I spread the tomatoes. They should lie as close as possible to each other. I usually put the slightly larger tomatoes in first, then cover the empty spots with the smaller ones. It is desirable that the tomatoes lie as tightly as possible in a jar or barrel, as they will still become soft and an empty space will appear between them.

Layer #3.

Put the third layer in the jar:

1. 1/3 part horseradish
2. The remaining 1/2 of the tarragon sprig
3. 1 cherry leaf
4. 1 blackcurrant leaf

Read also: Sauerkraut.

Layer number 4.

The fourth layer, like the second, consists of tomatoes. They also need to be laid tightly and in height about 1-1.5 cm below the neck of the jar.

Layer number 5.

On top of the tomatoes, you need to put the remaining 1/3 of the horseradish leaf.

This completes the laying of future salted tomatoes. Now it remains only to fill them with brine, consisting of salt and water.

Brine for salted tomatoes.

To prepare the brine in 1 liter of water, dissolve 90 g of salt (an incomplete 100 g glass), then pour it into a jar of tomatoes. If after that the water does not completely cover the tomatoes, then add clean (without salt).

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.