Tomatoes are like in a barrel in a saucepan. Cold-salted tomatoes

Cold-preserved tomatoes retain much more vitamins than tomatoes that have been processed with hot water.

Tomatoes are harvested in this way in jars, enamelware or wooden barrels.

It is best to take cream tomatoes or other fleshy varieties for this preparation. The fruits should be small, ripe, without visible damage. Green tomatoes are also harvested in a cold way.

Tomatoes are washed and several punctures are made around the stem. Greens, garlic, cherry or currant leaves are placed at the bottom of the pot or jar. Then the tomatoes are laid tightly, spices, granulated sugar and salt are poured, poured with cool water and vinegar is poured in. Close with plastic lids and put in the basement or refrigerator.

Pre-cooked and chilled brine is also used. To do this, sugar and salt are poured into the water, black pepper and other spices are added and brought to a boil. Then cool and fill them with tomatoes.

Cold-prepared tomatoes are delicious. Depending on the brine, they can be made spicy or lightly salted. The only disadvantage of harvesting tomatoes in a cold way for the winter is that they cannot be stored for a long time at room temperature, only in a refrigerator or cellar.

Recipe 1. A simple recipe for cold tomatoes for the winter

Ingredients

dense, ripe tomatoes;

under Art. a spoonful of 70% acetic acid and granulated sugar;

garlic - head;

dill umbrella and horseradish leaf;

3 leaves of cherry and currant.

Cooking method

1. We sort out the tomatoes, wash them and make several punctures with a fork near the stem.

2. We wash the jars with soda and let them dry. At the bottom of the glass container we lay out the horseradish greens and the dill umbrella. Next, lay out the tomatoes, layering them with currant leaves, cherries and garlic cloves.

3. Pour sugar and salt into the jar, fill it with cool, settled water, add vinegar and close with plastic lids.

4. We store jars of tomatoes in the refrigerator or cellar. You can use them in a month.

Recipe 2. Cold tomatoes for the winter with mustard

Ingredients

a kilogram of dense tomatoes;

30 g of fresh dill;

two leaves of cherry and currant;

3 pcs. bay leaf.

Brine

liter of water;

15 g of mustard powder;

70 g of granulated sugar;

7 black peppercorns;

Art. a spoonful of coarse rock salt.

Cooking method

1. For salting, take dense, unripe tomatoes. Rinse them, put them in a colander to drain excess moisture.

2. Wash the jars with soda, rinse and dry. Place the tomatoes in a dry glass container, shifting them with bay leaves, dill and cherry and currant leaves.

3. Pour water into the pan, dissolve salt and sugar in it, season with peppercorns, boil and add mustard. Cool the resulting brine completely and pour the tomatoes in jars already cold. Cover with plastic lids and place in a cool, dark place.

Recipe 3. Cold tomatoes for the winter "Real jam"

Ingredients

6 kg of dense tomatoes;

0.5 st. rock salt and sugar;

3.5 liters of settled water;

Art. vinegar;

two heads of garlic;

dried dill with umbrellas;

6 bay leaves;

9 aspirin tablets;

30 pcs. black allspice peas;

a couple of sprigs of celery.

Cooking method

1. Wash the tomatoes well. Rinse the celery and shake lightly. Free the garlic cloves from the husk.

2. Put two bay leaves, a pinch of allspice, two cloves of garlic, cut into 4 parts, dill and a branch of celery in the bottom of a clean glass container.

3. Pack the tomatoes tightly into the jars. Add 2 more cloves of garlic, celery and dill.

4. Pour water into the pan, add sugar and salt, pour in vinegar and mix until completely dissolved. Let the brine brew, and anger them with tomatoes in a jar. Add three aspirin tablets to each jar. Close them with plastic covers and put them in the basement or refrigerator.

Recipe 4. An old recipe for cold tomatoes for the winter

Ingredients

ripe tomatoes of fleshy varieties;

kilogram of sugar;

half a kilogram of salt;

5 g ground red pepper;

currant and horseradish leaves;

mustard seeds;

Dill seeds;

50 g of vinegar essence;

10 liters of water.

Cooking method

1. Boil the brine. Pour salt and granulated sugar into the water, add a currant leaf, red pepper, boil and cook for 10 minutes. Remove from heat, cool completely and add vinegar essence.

2. Place horseradish leaves, mustard seeds and dill seeds in a clean glass container. Then pack the tomatoes in tightly. Fill them with cooled brine and roll up with metal lids.

3. Put the jars in the cold. Tomatoes canned in this way can be stored for a couple of years.

Recipe 5. Cold green tomatoes for the winter

Ingredients

four kilograms of green tomatoes;

2 tbsp. l. table salt and 25 g of granulated sugar for each liter of water;

hot pepper pods - 6 pcs.;

greens and dill umbrellas;

garlic - head;

black peppercorns;

bay leaf - 5 pcs.

Cooking method

1. Wash the tomatoes, cut large fruits in half. Make punctures with a wooden skewer or toothpick near the stem. Disassemble the head of garlic into cloves, free them from the skin and cut into small pieces. Sort the greens, rinse and dry. Rinse the hot pepper and cut into thin rings.

2. Put a layer of tomatoes on the bottom of the enameled pan, mixing with garlic, spread greens with spices on top. Thus, lay all the tomatoes, while the last layer should be from herbs and spices.

3. Dissolve salt and sugar in cold water. Pour the tomatoes with the resulting brine so that it completely covers them. Cover and place in the basement or refrigerator.

Recipe 6. Cold-cured salted tomatoes for the winter

Ingredients

ten kilograms of tomatoes;

a large bunch of dill greens;

a small piece of horseradish root;

100 g of currant and horseradish leaves;

a head of garlic;

0.7 kg of rock salt.

Cooking method

1. Sort the greens, rinse them under running water and lay them on a paper towel to dry a little. Take small, firm, ripe tomatoes and rinse well. Peeled horseradish root cut into plates.

2. Send the jars washed with soda to the oven for sterilization. Put the greens and horseradish root in a dry glass container. Fill jars tightly with tomatoes, and put greens on top.

3. Dissolve the salt in the water and pour the tomatoes with the resulting solution so that they are completely immersed in the brine. Cover the jars with boiled nylon lids and leave them for three days so that the tomatoes acquire the necessary taste. Store jars in the basement or refrigerator.

Recipe 7. Cold tomatoes for the winter

Ingredients

ten kilograms of tomatoes;

10 liters of filtered water;

rock salt - one and a half glasses;

mustard - 50 g;

a head of garlic;

two large bunches of fresh dill;

25 g of tarragon and horseradish leaves;

100 g cherry leaves;

20 g black peppercorns.

Cooking method

1. Rinse the tomatoes well and pierce them in several places with a wooden skewer near the stem. Disassemble the garlic into slices, peel them from the husk and cut into thin plates. Sort the greens and rinse well under running water. Cut the horseradish leaves into 10 cm pieces. Transfer the greens to a bowl and sprinkle with mustard powder.

2. Put the greens on the bottom of a clean, dry enameled pan, put the tomatoes tightly on it, layering with sheets of horseradish, and cherries. At the end, lay out the greens and cover with gauze.

3. In cold, filtered water, dissolve the salt, and pour the tomatoes with this brine. Place a flat dish on top and place a weight on it. Leave the tomatoes at room temperature for a week. Then put the pan in the cellar.

Tomatoes will be ready in a month and a half.

Recipe 8. Cold tomatoes for the winter with honey

Ingredients

one and a half kilograms of tomatoes;

5 st. spoons of honey;

100 ml of lemon juice;

sea ​​salt - 5 g;

4 cloves of garlic;

green cilantro and basil

half a chili pepper;

60 g olive oil.

Cooking method

1. Wash the tomatoes well and make shallow cross cuts. Dip the tomatoes in boiling water for a few seconds, then drain the water and remove the skin with a sharp knife. Sprinkle the peeled tomatoes with coarse salt, and leave for a while until the salt melts.

2. Peel the garlic and chop with a knife. Grind cilantro in the same way as garlic. Chili pepper cut into thin rings. Remove the leaves from the basil and chop finely. Mix lemon juice with honey.

3. We put the tomatoes in a prepared jar, sprinkling with garlic, chili peppers and herbs.

4. Add the juice from the tomatoes to the lemon-honey sauce and mix, add olive oil and pour the marinade over the tomatoes. Soak the tomatoes at room temperature for a couple of hours, then put them in the refrigerator or basement. Make sure the marinade completely covers the tomatoes.

Recipe 9. Cold tomatoes for the winter with sweet peppers

Ingredients

ripe, dense tomatoes;

6 sweet peppers;

3 pcs. hot pepper;

200 g of peeled garlic;

a bunch of dill, celery, parsley and cilantro.

Marinade

a glass of salt, vinegar and granulated sugar;

a pinch of black peppercorns;

three bay leaves.

Cooking method

1. Pour granulated sugar and salt into the water, season with black pepper and bay leaf, send to the fire and boil. Boil for a couple of minutes, then pour in the vinegar and cool.

2. Sort and wash greens and tomatoes. Rinse sweet and bitter peppers, remove seeds and cut into large cubes. Peel the garlic cloves. Place vegetables and herbs in a blender and grind until smooth. Divide the herb mixture evenly into clean, dry jars.

3. Fill the jars tightly with ripe, strong tomatoes and pour over the chilled marinade. We close with boiled plastic lids and put the jars in a dark, cool place. A month later, tomatoes can be eaten.

Recipe 10. Cold tomatoes for the winter with carrots

Ingredients

ten kilograms of ripe, dense tomatoes;

kg of carrots;

fresh dill;

two heads of garlic;

bay leaf and ground red pepper;

half a kilo of salt.

Cooking method

1. Wash small, hard tomatoes, do not remove the stalks. Peel the carrots, rinse and grate on a large segment of the grater. We sort out the dill and rinse. Free the garlic from the husk, and cut into thin plates.

2. At the bottom of a clean enameled bucket, put dill, bay leaf, garlic and sprinkle with red pepper. Spread the tomatoes, layering them with grated carrots and garlic. Spread the greens on top.

3. In cold, settled water, dissolve the salt and pour the tomatoes with the resulting brine so that it completely covers them. Place oppression on top. Store tomatoes in a dark, cool place.

• For harvesting in a cold way, take only tomatoes of the same ripeness and shape.
• You can harvest tomatoes in a cold way in a glass container, an enameled bucket or pan, as well as in wooden tubs.
• Do not mix different varieties of tomatoes when preserving.
• To prevent the tomatoes from bursting, the fruits are pierced with a wooden skewer or a toothpick near the stem.
• When canning tomatoes in a cold way, it is very important to thoroughly wash the greens and vegetables so that the workpiece does not deteriorate ahead of time.
• The brine can be made cold, or you can boil it, cool it, and only then pour tomatoes over it.

I offer a recipe for harvesting green tomatoes for the winter, remarkable for its simplicity and reliability. It allows you to use fruits that have not yet ripened for food! From such a preparation, a great snack is obtained in the winter.

Salted green tomatoes prepared in a bucket are no worse than barrel ones. I propose to make my recipe with a photo for you.

To make salted green tomatoes for the winter in a bucket you need:

• unripe tomatoes;
• salt;
• water - ordinary, raw;
• horseradish - leaves;
• black pepper;
• allspice peas;
• cherry leaves;
• garlic;
• Bay leaf.

How to salt green tomatoes for the winter with garlic

First I wash my tomatoes. Then I peel, divide the garlic into slices. I cut them lengthwise into pointed pieces. I cut out the stalks from the tomatoes, insert the pieces of garlic into the holes thus formed.

At the bottom of the bucket (enamelled only) I put a part of the washed cherry leaves, horseradish, a couple of bay leaves, peas of various peppers.

Then, again I put a layer of seasonings and leaves. So almost to the top of the bucket. The final layer is leaves and seasonings.

Then, I take 5 liters of cold water. To it I add a slightly incomplete half-liter jar of coarse salt. I mix. When the salt dissolves, pour the brine over the tomatoes. Cover with a wide plate. I put oppression on top. I cover the bucket with a lid.

I store the blank for the winter in the basement. And if a little mold appears, do not be afraid. This is fine. I remove the mold, and the salted green tomatoes are next. A month later, a stunningly crispy and fragrant snack is ready. She gets into your favorite salads or even eaten just like that - in a duet with meat!

Green tomatoes for the winter are a great pickle for any feast. You can make this blank in quite different ways. This article will describe the best recipes for canning green tomatoes. You can cook them in a barrel, a bucket, or immediately roll them up in jars. You can even make a salad out of them if you like.

Green tomatoes for the winter - this is a great salting for any feast

The most delicious recipe for preparing these vegetables for the winter will be described below. If you follow this recipe, you can quickly pickle tomatoes. This is the easiest way to create such a winter harvest.

So, you should prepare the following products:

• Tomatoes (green).
• Garlic.
• Water (3 kg of tomatoes per 1 liter of water).
• Horseradish.
• Salt and sand sugar.
• Vinegar.

To prepare such a twist, you must follow this plan:

1. Seaming will take place in banks, so they should be sterilized in advance.
2. Horseradish and tomatoes should be well washed. It is desirable to sort out vegetables in order to close only the best of them for the winter. Horseradish is cut into pieces.
3. The bottom of the glass container should be filled with spices, garlic and horseradish.
4. Then the vegetables are laid out in a saucepan and poured with boiling water. They must be infused for at least 30 minutes. It is not necessary to salt the water at this stage.
5. While the tomatoes are infused, it is worth preparing the brine. Salt the boiling water and add garlic cloves to it. Green tomatoes in jars will be watered with this brine. To make vegetables sour, you can add a little citric acid to the marinade. Also add a spoonful of vinegar to the brine. Vinegar will make vegetables crispier.
6. After that, they can be rolled up.

It turns out wonderful salted green tomatoes with garlic.

Pickled green tomatoes (video)

How to salt green tomatoes in a bucket?

To get very tasty pickled vegetables pickled in a bucket, you need to prepare the following ingredients:

• Tomatoes (green).
• Chilli.
• Salt.
• Dill.
• Sugar sand.
• Peppercorns.
• Garlic.

Salting in a bucket is very simple

1. All vegetables must be clean and dry. If among them there are damaged ones, then they must be removed.
2. If fresh dill is used, and not dry, then it is also washed.
3. At the bottom of a clean bucket, you can lay the first layer of the workpiece. It consists of tomatoes, dill, herbs and spices. Sprinkle the top layer with chopped chili and garlic cloves. Thus, the bucket must be filled to the top.
4. It is necessary to ferment the workpiece in brine. It is prepared as follows: salt and granulated sugar are dissolved in boiling water. The liquid should be half as much as the blanks, that is, 1.5 liters of brine will be enough for a 3-liter bucket.
5. After the tomatoes are infused in the marinade, they can be eaten.

Tip: to speed up the fermentation process, you need to make several cuts on the tomatoes with a knife.

Cold pickled green tomatoes

The cold way to pickle vegetables is perhaps the easiest.. But such recipes require endurance and patience from the cook.

This recipe needs the following ingredients:

• Green tomatoes.
• Water.
• Sugar sand.
• Salt.
• Greenery.
• Garlic.

The cold way to pickle vegetables is perhaps the easiest.

Cooking method:

1. All vegetables must first be washed well to remove dirt. If among them there are too soft, spoiled or rotting tomatoes, it is recommended to remove them immediately. They should not be fermented.
2. In a cold way, you can pickle tomatoes in a bucket, and in a barrel, even in a saucepan. Whatever container the choice falls on, it must be clean. So, after all the ingredients have been prepared, and the dishes have been washed, you can start cooking.
3. A small cut is made on each tomato with a knife. Then they are laid out on the bottom of the tank. The second layer is put greens, after which spices and garlic are added.
4. Salt and sugar dissolve in hot water. This will be the pickling marinade. They poured the workpiece in the container.

It is advisable to insist it for several days.

How to pickle green tomatoes under a nylon cover?

List of required products:

• Garlic.
• Green tomatoes.
• Cherry and currant leaves.
• Hell leaves.
• Salt.
• Cabbage leaves.
• Sugar sand.

Recipe is quick and delicious

This recipe includes the following cooking steps:

1. With the help of a fork, several pricks are made in the area of ​​​​the stalk of the washed vegetables. Then the tomatoes sink to the bottom of the pan.
2. On top of the container, vegetables are alternately covered with all the leaves from the list of ingredients, including cabbage leaves. Then they are sprinkled with salt and a pinch of granulated sugar.
3. The last layer is the dill. This is how the pot should be filled. Before closing the workpiece in a glass container, it should be infused for several minutes in boiling water. This is done in order to slightly soften the tomatoes before twisting.
4. After that, the contents of the pan should be placed in sterile jars, while maintaining the layered structure.

Using a capron cover, the container can be closed.

How delicious to marinate green tomatoes with adjika?

This vegetable goes great with adjika!

List of products for this recipe:

• Green tomatoes.
• Carrot, bell pepper.
• Salt.
• Garlic.
• Water.
• Bay leaf.
• Dill.
• Sugar sand.
• Vinegar.
• Hot pepper.

This vegetable goes great with adjika.

Step by step cooking method:

1. First you need to prepare adjika. To do this, wash the vegetables, then cut them. Carrots are rubbed on a grater.
2. Finely chopped peppers with crushed garlic and grated carrots are combined. The mixture must be salted.
3. Sterilized glass containers. A small portion of adjika is placed on its bottom. A few tablespoons are enough.
4. If the tomatoes are large, it is recommended to cut them in half. Well, if they are small, then let them be salted whole. Vegetables are placed in a container on top of the vegetable mixture. In adjika, tomatoes will pickle pretty quickly. They will acquire a bitter-salty taste.
5. Chopped dill and bay leaf are placed on top of the tomatoes.
6. Then you should start preparing the brine for the workpiece. To do this, sugar sand and a pinch of salt are dissolved in boiling water. The container is filled with marinade. After that, you can start spinning.

Recipe for green tomato salad for the winter

List of ingredients:

• Green tomatoes.
• Dill.
• Garlic.
• Hot pepper.
• Parsley.
• Salt, sugar.
• Bulgarian pepper.
• Vinegar.
• A mixture of peppers.
• Bay leaf.

How to make this salad:

1. All ingredients must be prepared. Garlic is peeled and passed through a press. Peppers (Bulgarian and hot) and greens should be finely chopped.
2. The stalk is removed from green vegetables, after which they are cut into 4 parts.
3. Then all the ingredients are laid out in a container. All spices are added there. The dishes are covered with a lid and sent to infuse in the refrigerator for several hours. During these hours, the products will release juice.
4. After that, water is added to the saucepan with the salad. Then the container is placed on the stove. As soon as the water boils, the contents of the pan should be boiled for 3 minutes, and then it is rolled into jars.

The container must be sterilized in advance.

Green tomato salad for the winter (video)

Foreword

The end of summer and the beginning of autumn is harvest time. Many tend to make seamings for the winter, and in this article we will pay attention to tomatoes, share recipes on how to pickle tomatoes.

Salted tomatoes and their preservation - general information

At all times, canned vegetables were in great demand. A tomato is probably such a resident of the garden that everyone likes. It is worth noting that skilled housewives try to use not only a red ripe tomato, but also an unripe one. In addition, the unripe fruit turns out to be quite tasty if you use a proven recipe for how to salt green tomatoes. A discovery for gourmets will also be a tomato in its own juice, we will also touch on this culinary masterpiece.

Currently, there is a wide variety of techniques, so every housewife can cook for her household exactly what they like. So, let's get acquainted with the most interesting and original recipes, consider separately the technologies by which our grandmothers and even great-grandmothers rolled salted tomatoes.

There are two main methods for salting tomatoes for the winter. Both of them will help not only create an unusual taste, but also preserve the appearance of the tomato and its shape. This is a cold and hot technology, each of which has its own characteristics, as well as a large variety and number of recipes. It's easy to guess what the difference is.

If you find it difficult to determine the right amount of brine per serving, then you can proceed according to the following scheme:

• fill a jar with tomatoes;
• pour;
• drain the water into an empty container, thereby measuring the amount of water;
• multiply by the number of cans;
• add about 10% as an error for boil-off and uneven loading of different portions.

After the brine boils, fill the jars and close the lids. As a rule, the seaming should stand for a day, during which time it will cool down, it can be wrapped with something so that the heat leaves evenly. After such a “rest”, salted tomatoes can be safely put in any cool place, a refrigerator or cellar is suitable for this.

Recipe for pickled tomatoes in a bucket

In the old days, tomatoes and cucumbers were salted in barrels. Today, such a container has been replaced by an ordinary bucket. At the same time, such salted tomatoes taste no worse than before. We will need 4-5 kg ​​of ripe tomatoes, it is advisable to choose the same size so that fermentation is carried out evenly, dill, head of garlic, red hot pepper - 2 pieces, salt 500-700 g, water.

So, the salting recipe is quite simple, but requires precise and careful adherence to the instructions. First you need to prepare all the ingredients, that is, wash and dry the tomatoes, dill, garlic and pepper. Peel the garlic and cut into small slices. Cut the pepper into equal halves and remove the seeds. At the bottom of a bucket of 10–12 liters, carefully lay out all the ingredients in a certain sequence. First dill greens, then garlic and red pepper, so the pillow for the tomato will be ready. The next layer is the tomatoes themselves, and then again a strip of greens, and again our vegetables. We stack such a “pie” until the bucket is full.

But remember, 10 cm to the top should be empty, and the last layer should be green.

Next comes the preparation of the brine. In advance, you should find a container with a volume of 5 liters, into which you need to pour all the salt and pour cold water. The resulting solution must be thoroughly mixed. The prepared brine is poured into a container with tomatoes, and a plate is tightly placed on top, on which you need to put a press. A jar of water can be used as a pressure source. Salted tomatoes are cooked for 14 days, after which you can safely try. The taste is truly amazing! You can leave.

Tomatoes in their own juice

Today, tomatoes in tomato sauce are at the peak of popularity, as these preparations will come down as a main dish or as an auxiliary component, because such seamings are excellent pasta. To please the family with the most delicious preserves, you can use the recipe below. By the way, blanks in their own juice, as a rule, are wrapped in liter jars.

Ingredients (for 3 cans of 1 liter):

• 3 kg of small tomatoes;
• 2 kg large (medium) tomatoes;
• 60 g of salt;
• 50 g of sugar;
• allspice peas or cinnamon.

So, the whole process of cooking canned tomatoes in its own juice consists of the following steps. First, wash the small tomatoes thoroughly. Then, using a toothpick, make several punctures on each side of the vegetable. This procedure awaits every tomato. Then you can prepare the container. At this stage, for reliability, experienced housewives advise sterilizing the jars, after which you can carefully place small tomatoes in them, and we will make them in our own juice.

Next, we work with large fruits, which should also be thoroughly washed first. These tomatoes need to be cut into slices of any shape, put in a clean saucepan, put on a burner and heat well, but not to a boil. After that, you need to wipe the vegetables, use a sieve or a juicer, as a result you will get 100% tomato juice.

Now you need to prepare the tomato filling. To make a brine from the resulting juice, you need to add salt and sugar, flavoring spices, and then mix everything thoroughly. It is then returned to the pot and brought to a boil. The next step is to fill the jars with small tomatoes, we will get them in our own juice. After the brine has boiled, you need to remove all the foam that has formed and cover the tomatoes in jars with the resulting mass.

It is advisable not to neglect the stage of secondary sterilization. Ready closed cans of tomatoes in their own juice should be placed in a basin of water and kept for about 10 minutes after the water began to boil. Then the container is turned upside down and placed under a warm blanket. A day later, tomatoes in their own juice can be cleaned in the cellar.

canned green tomatoes

Everyone knows that sometimes tomatoes simply do not have time to ripen on bunches, and in order not to disappear for a vegetable, the housewives mastered a couple of simple conservation techniques. Today, there are a fairly large number of ways to cook green salted tomatoes, the recipes are often quite simple and understandable, and we will try to choose the most affordable ones.

The first method of seaming, despite its simplicity, makes even unripe tomatoes very tasty. So, for this recipe for preserving tomatoes, we need 1 kg of green fruits, celery, or rather its leaves (200 g), 50 g of garlic, 1 hot red pepper. To prepare the brine, you will need a liter of water, 1 tbsp. l. salt, dill inflorescences with seeds (60 g), 3 parsley, 8 peppercorns. And now let's dive into the culinary part.

We start by preparing the brine. All ingredients are thoroughly mixed and brought to a boil. At this time, we begin stuffing green tomatoes. All the fruits must be incised and with gentle movements inside the tomato, lay the plates of garlic and pepper slices. You should end up with a tomato that looks like a hamburger, but not completely cut. In such a tomato, you can put several slices of garlic and pepper rings so that the taste is more intense and spicy.

Now the tomatoes are stacked in layers in the pan, as a rule, the tomatoes alternate with a strip of spinach leaves. For those who like everything spicy, you can also put a couple of hot peppercorns on the sides. The final layer should be a layer of greens, after which the entire contents of the pan are poured with brine and covered with a lid, on which oppression can also be put to speed up the fermentation process. It is worth noting that tomatoes according to this recipe can also be closed under the covers.

green tomatoes (for a barrel of 8 l), 200 g of sugar, 200 g of dill, 20 g of hot pepper, red hot pepper, and 20 g of currant or cherry leaves. Please note that tomatoes in the process of preservation and salting will remain just as dense and tough. And to make them a little softer, it is recommended to scald them with boiling water before salting or dip them in boiled water for 1-2 minutes, this will be enough to soften them.

So, the tomatoes are stacked in layers in a barrel. First, a pillow of greens, then tomatoes, so we alternate to the top until only 10 cm remain free. After the barrel is filled with tomatoes, all this must be carefully poured with the prepared brine and closed with a lid with oppression. The barrel is removed to a dark and cold place to expect winter. In order for the taste to be evenly distributed over all the tomatoes, experts recommend shaking the barrel periodically.

Pickled tomatoes are one of the most popular preparations for the winter. They are an excellent substitute for tomato paste, ketchup and tomato dressing in the preparation of various dishes.

Salted tomatoes can also be served as an independent snack.

Hot salting requires a lot of time and skill: jars must be carefully sterilized and rolled up, the brine may become cloudy, and the jars may explode.

The ideal option for quick salting is cold seaming of tomatoes.

Benefits of cold salting

The cold way of pickling tomatoes has a lot pros:

• Pickles are much tastier than when seaming in other ways;
• Less loss of vitamins from tomatoes (due to lack of heat treatment);
• Doesn't take much time.
• Easy salting technology;
• No need to boil water for brine;
• Tomatoes can be consumed as early as three weeks after pickling;
• Blanks can be produced in any containers (including sterilized jars);

The disadvantage of this method is that all containers with pickles must be stored in a cool place, otherwise the tomatoes will deteriorate.

Preparing for salting

To begin with, we will select the tomatoes that we will salt:

• Tomatoes must be of the same degree of maturity (you can not take green, pink and red tomatoes for one container);
• There should be no signs of rotting and mold on the fruits;
• Tomatoes should not be beaten and soft;
• Do not take tomatoes for pickling that have damage - cuts and punctures.

All tomatoes must be separated from the stalks, rinse well, dry with a soft towel and make a neat puncture next to the stalk (so that the skin of the tomatoes does not crack when stored in brine).

First, choose tomatoes of approximately the same size. When the same tomatoes run out, you can pickle tomatoes of different sizes in one container.

Next, we prepare container, in which we will produce salting:

• If we use jars, they should be washed thoroughly (preferably with detergent) and sterilize. To do this, hold the glass container over water vapor for 3-5 minutes, then set to cool, covering them with a clean towel;
• Containers made of other materials should be Rinse(using detergents);
• used for pickling container maybe with defects, because we will not need to roll it up.

Then choose salt. For pickles, the following types of salt are used:

• Iodized. Rich in iodine, sometimes gives a slight bitterness;
• Marine. It is rich in various trace elements, but if magnesium is removed from it, then this is ordinary table salt;
• Black. Rich in potassium, useful for the human body;
• Hyponatrium. Salt for hypertensive patients, because it uses potassium and magnesium salts. This prevents fluid retention and increased blood pressure.

Note! To get delicious salted tomatoes, it is recommended to use only coarse salt.

Recipes

1. Cold pickling of tomatoes

Products, needed for salting:

• tomatoes- 2 kg;
• Vinegar 9% - 1 dessert spoon;
• Salt- 2-3 tablespoons;
• Sugar- 1 tablespoon;
• Garlic- 1 large head or 2 small ones;
• – 2 umbrellas;
• Greens leaves hell. You can take currant leaves (white) or

Step 1. We prepare the container for salting.

Step 2 Preparing the tomatoes. Be sure to make a hole!

Step 3 We lay the leaves of plants at the bottom of the container so that they completely hide it. Next, lay out the dill umbrellas.

Step 4 Fill the container with tomatoes. We stack the tomatoes tightly to each other. You need to make sure that the tomatoes are not crumpled and not damaged. It is advisable to put the tomatoes with punctures up. Laying out layers, you need to cover them with leaves and add chopped garlic cloves. Leave about 5-7 cm of free space on top.

Step 5 Pour salt, sugar and vinegar into the container. Pour the tomatoes with boiled cold water.

Products, needed for salting:

• tomatoes- 2 kg;
• Salt- 150 g;
• Sugar- 1 tablespoon;
• Garlic- 1 large head;
• Dill- 1 umbrella;
• lava leaf- 3-4 pieces;
• Celery;
• Carnation dried;
• Mustard seeds or dried mustard- 3 tablespoons;
• Green leaves fuck or root.

Step 1. Preparing container.

Step 2 Processing tomatoes. Delete stalks, wash the tomatoes under running water and make puncture next to the place from the stalk.

Step 3 Posting spices to the bottom of the container.

Step 4 Lay out in layers tomatoes. Put the spices between the layers. We leave about 2-5 centimeters of free space.

Step 5 Cooking brine. In water (2 liters), add salt, sugar and the remaining spices. Pour the resulting brine into a container with tomatoes. It is not necessary to prepare the brine separately. You can simply pour salt, sugar, spices into a container and pour it with cold boiled water.

Step 6 Making mustard cork to prevent rotting and mold on tomatoes. Fold up 3 times gauze(bandage) and cover the surface of the tomatoes folded in a container. We leave gauze at the edges in a double or triple size of the neck of the container. We fall asleep mustard powder or mustard seeds on cheesecloth so that all the tomatoes are closed. We cover the mustard with hanging edges from above. We close the container with a lid.

3. Cold pickling green tomatoes

Products, needed for salting:

• tomatoes- 2 kg;
• Salt without additives, coarse grinding - 3 tablespoons;
• Sugar- 1 tablespoon;
• Garlic- 1 head;
• Dill– 3 umbrellas;
• mustard powder;
• Greens leaves horseradish, currants (red, white, black) or cherries.

Step 1. We prepare the container.

Step 2 Tomatoes are processed (washed, peeled from the stalks). We make a puncture next to the hole for the stem.

Step 3 At the bottom of the container lay out the leaves of horseradish (currant, cherry).

Step 4 Lay out green tomatoes in layers, alternating them with spices.

Step 5 I'm preparing the brine. Dissolve salt in 2 liters of boiled water. You can add a couple of bay leaves.

Step 6 Pour the brine into a container with tomatoes. Salt sediment is not poured!

Step 7 We fill the neck of the container with mustard powder. Close the container with lids scalded with boiling water.

4. Salting tomatoes in a dry cold way

Dry salting is usually carried out in wooden tubs. Tomatoes are infused under a wooden press(lid), so they are crumpled.

• tomatoes- 2 kg;
• Salt- standard kilogram pack;
• Dill- 1 umbrella and a handful of dried dill;
• Greens leaves horseradish, cherries and currants.

Step 1. We prepare the container.

Step 2 We process tomatoes: wash, separate the stalks, pierce with a fork.

Step 3 We cover the bottom of the tub with leaves and dill.

Step 4 Lay out the tomatoes. Sprinkle each layer generously with salt. Salt consumption depends on taste preferences.

Step 5 We lay the leaves of currant, cherry and horseradish. They should cover the entire last layer of tomatoes.

Step 6 We close the leaves with a wooden circle and put the load.

Step 7 We insist tomatoes in a warm place during the day.

Important! Cold pickling is produced in any container, but if glass jars are used to store tomatoes, then it is still better to sterilize them.

Recipe cold salting is basically the same, differ only additional Ingredients. The taste of pickled tomatoes depends only on your fantasy.
Ingredients, which are added to salting:

• Aspirin. It gives tomatoes a special taste;
• Lemon acid;
• Table vinegar, grape or apple;
• Dry dill;
• Bay leaf;
• Pepper peas;
• Celery;
• Tarragon;
• Any spices, herbs and seasonings.

Blank storage

Harvested salted tomatoes should be stored in a cold or cool