Tomatoes pickled in jars or a saucepan for the winter: old recipes in a new way. Pickled tomatoes - how to cook green, red and stuffed in a cold or hot way Pickled tomatoes

There is a wide range of recipes that make delicious preparations. For example, you can cook pickled tomatoes - this appetizer is salted in a jar, pan or barrel using cold or hot brine. Depending on the recipe, the preparation of red or green vegetables is fermented from a day to several weeks. Tomatoes can be consumed immediately after cooking or left for the winter.

How to pickle tomatoes

A delicious, fragrant snack has many cooking options, you just need to choose a recipe and follow it clearly. You can pickle unripe and ripe vegetables, cream is ideal for sourdough (such fruits are elastic and dense). There are many useful substances in pickled tomatoes: in the process of fermentation, lactic acid is formed, it can break down fiber, thanks to which the body absorbs food better. In addition to this, lactic acid bacteria have a positive effect on the functioning of the stomach, intestines.

Before fermenting green tomatoes or red fruits, you need to familiarize yourself with some rules. Here are some helpful tips for making a delicious salty snack:

1. It is best to use red (but not brown) or green fruits for fermentation, medium in size, unspoiled, dense and fleshy. Inside there should not be a white rod, wormholes.
2. In order for the appetizer to get a richer, spicier taste, it is worth piercing each fruit with a toothpick or making small cuts.
3. You can use different dishes for salting: glass containers, a saucepan, a deep bowl, a plastic bucket or a barrel.
4. For the preparation of salted tomatoes, cherry, currant, oak leaves are used (they give strength), horseradish leaves (against mold), allspice and / or hot peppers, mustard (sharpness). Dill, basil, parsley, cloves also enhance the taste.
5. Ready pickled tomatoes are recommended to be stored no more than 7-8 months in a cold place.

Food preparation

Before you start the culinary process, you need to prepare the ingredients. Green or red fruits should be checked for integrity and strength. Then the selected vegetables are thoroughly washed, the stalks are removed from them. You can ferment them whole or cut into halves, quarters. Depending on the recipe, other products are prepared: for example, someone prefers to add a little bell pepper or cucumbers (seeds are removed from the pepper, “butts” are cut off the cucumbers). The greens are washed, the garlic is peeled, chopped or used whole.

Pickled Tomato Recipe

There are many ways to make pickled tomatoes. You can salt them in different dishes, use immediately when ready, or leave them for the winter. There are recipes with cold or hot brine, with or without vinegar. Garlic, spices, seasonings, herbs and other additives that improve the taste are added to vegetables. Green or red fruits are fermented: whole, in pieces or stuffed.

Green tomatoes in a bowl

• Time: 40 minutes (+ 3 days of sourdough).
• Calorie content of the dish: 32 kcal per 100 grams.
• Purpose: preparation.
• Cuisine: Russian.
• Difficulty: medium.

The first way to prepare a fragrant, savory snack is a recipe for pickled green tomatoes in a saucepan. If you follow all the subtleties of the salting procedure, then they turn out crispy and juicy.. Garlic, sugar, currant leaves and dill in umbrellas are used to enhance the taste of the perfect snack. The products described below are enough for three liters of workpiece.

Ingredients:

• green fruits - 1 kg;
• salt - 4 tbsp. spoons;
• apple cider vinegar - 15 ml;
• garlic - 2 pcs.;
• sugar - 1 tbsp. l.;
• currant leaves - 4 pcs.;
• dill umbrellas - 5 pieces.

Cooking method:

1. Rinse the vegetables thoroughly, make a few punctures in each with a toothpick.
2. Take a clean, dry pan for three liters. Put currant leaves, umbrellas on the bottom.
3. Lay the main ingredient tightly on top. Put a few cloves of peeled garlic on each layer.
4. Dissolve sugar, vinegar and salt in boiled water at room temperature.
5. Pour the contents of the pan with the resulting marinade. Send to the refrigerator or cellar for 3 days.
6. Sometimes tomatoes take longer to ferment, you need to try.

Pickled green tomatoes stuffed

• Time: about an hour (+ 4 days).
• Servings: 4-8 persons.
• Calorie content of the dish: 32 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

Some housewives prefer to make pickled green tomatoes in a barrel or bucket. Spicy stuffed vegetables prepared according to this recipe are a universal snack for all occasions, it can be included in the daily menu or delight guests with a salty treat. Pickled tomatoes go well with fried potatoes or meatballs.

Ingredients:

• garlic - 4 heads;
• green tomatoes - 5 kg;
• water - 5 l;
• salt - 400 g;
• parsley and dill (fresh) - 2 bunches each;
• cherry leaves, currants - 5 pcs.;
• tarragon - 2 tbsp. l.;
• black peppercorns - to taste.

Cooking method:

1. Remove ponytails from fruits, rinse with water. Each cut across, but not completely.
2. Peel the garlic, chop it under a press or on a coarse grater. Combine spicy gruel with chopped herbs.
3. Stuff the tomatoes with garlic mixture (1 teaspoon each).
4. Put in a plastic bucket, interspersed with cherry leaves, currants, black pepper.
5. Boil water, add salt, mix well, remove from the stove and cool.
6. Pour the ingredients with brine so that the liquid completely covers them.
7. Cover with a lid on top, press down with a press (for example, a jar of water).
8. Cook pickled green tomatoes in a bucket for four days at room temperature. Then the workpiece is stored in the refrigerator.

Pickled in jars for the winter

• Time: about an hour (+ a month).
• Servings: 5-8 persons.
• Calorie content of the dish: 23 kcal.
• Purpose: preparation.
• Cuisine: Russian.
• Difficulty: medium.

When you want to diversify the assortment of winter preparations, then this recipe with a photo comes to the rescue. Pickled green tomatoes for the winter (it is better to take cream) will be the perfect addition to lunch or dinner, they just melt in your mouth. A spicy dish with an unusual aftertaste and appetizing aroma. The products indicated in the recipe are enough for 6 liters.

Ingredients:

• green cream - 2 kg;
• salt (without iodine) - 120 g;
• garlic - 1 pc.;
• bay leaf - 4 pcs.;
• allspice - 5 peas;
• cloves - 5 pcs.;
• black peppercorns - 20 pcs.:
• parsley - a bunch;
• horseradish and currant leaves, dill seeds - to taste.

Cooking method:

1. Parsley must be washed, chopped, mixed.
2. Black and allspice, lavrushka, dill seeds, cloves and a quarter of the greens are laid out in two three-liter jars.
3. Marinade for fermentation is made from boiled water (0.5 l) and salt.
4. Put the cream in a glass container, alternating it with cloves of unpeeled garlic.
5. Place the remains of currant leaves, horseradish on top.
6. Pour the products with hot brine to the top, close with polyethylene lids, turn upside down.
7. For three days, the fruits must be kept in the room, and after the start of the fermentation process, put the jars in the cold.
8. Fragrant, pickled tomatoes for the winter will be ready in a month.

fast food

• Time: hour (+ day).
• Servings: 2-3 persons.
• Calorie content of the dish: 37 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

If there is a need to urgently cook something tasty for the arrival of guests, then pickled stuffed instant tomatoes are perfect for this purpose. It takes about a day to sunbathe.. Ripe (but not overripe) fruits, garlic, more fresh herbs, honey, spices and seasonings are useful for harvesting. A spicy, original snack will definitely be appreciated.

Ingredients:

• red fruits - 1.5 kg;
• garlic - 6 cloves;
• fresh parsley, cilantro, basil - 200 g.

For marinade:

• apple cider vinegar (9%) - 5 tbsp. l.;
• honey - 3 tbsp. l.;
• water - liter;
• hot pepper - 5 pcs.;
• coriander seeds - 1 tsp;
• lavrushka - 2 pcs.;
• salt - 2.5 tbsp. l.;
• allspice - 10 pieces.

Cooking method:

1. Wash the vegetables well and dry with a towel.
2. Cut the tomatoes lengthwise, not reaching the end of 1 cm.
3. Rinse greens, finely chop.
4. Grind the garlic under a press or cut with a knife. Combine with greens.
5. Fill each red fruit with the resulting mixture. Pour into a jar or bowl.
6. Make a hot marinade from all the indicated products (except honey). Cool the liquid a little, dissolve honey in it.
7. Pour the future snack with cooled brine, leave at room temperature overnight.
8. Put in the refrigerator in the morning. Pickled fruits will be ready in 15-20 hours.

With garlic and herbs

• Time: 40 minutes (+ 2 weeks).
• Servings: 2-3 persons.
• Calorie content of the dish: 22 kcal.
• Purpose: preparation.
• Cuisine: Russian.
• Difficulty: medium.

It is very easy to diversify a standard daily meal by serving salted tomatoes with greens and garlic to the table. They ferment them in a three-liter glass jar or other convenient container. To make the taste of the workpiece as saturated as possible, cherry leaves, currants, dill inflorescences, fresh parsley, as well as your favorite seasonings, spices, and herbs are added to the fruits.

Ingredients:

• garlic - 4 cloves;
• cream - 2000 g;
• parsley - a bunch;
• salt - 50 g;
• blackcurrant leaves, cherries - 3 pcs.;
• water - 1.3 liters;
• dill inflorescences - 1 piece.

Cooking method:

1. Wash the tomatoes, remove the stalks.
2. Peel the garlic, finely chop with a knife. Rinse greens with water.
3. Put parsley sprigs, garlic, currant and cherry leaves, dill umbrella on the bottom of the pan.
4. Place cream on top.
5. Mix water with salt, pour the contents of the pan with brine.
6. Put under oppression and send to the refrigerator.
7. Appetizing pickled tomatoes can be tasted after 2 weeks.

with mustard

• Time: half an hour (plus 2 days).
• Servings: 2-3 persons.
• Calorie content of the dish: 38 kcal.
• Purpose: preparation.
• Cuisine: Russian.
• Difficulty: medium.

The next preparation option is cold sourdough with mustard. There is enough food for a 3 liter pot. For the recipe, it is recommended to choose slightly unripe tomatoes, preferably cream varieties. The fermentation process takes 30-40 minutes to prepare and two days to get the result. If everything is done according to the recipe, then you get a snack just “you will lick your fingers”.

Ingredients:

• currant leaves - 3 pcs.;
• ripe cream - 2 kg;
• bay leaf - 3-4 pieces;
• fresh dill - 1 bunch.

• water - liter;
• salt - 1 tbsp. l.;
• mustard powder - 20 g;
• peppercorns - 6 pcs.;
• sugar - 60 g.

Cooking method:

1. For fermentation, take a saucepan (3 l). Put a part of the washed cream inside, on top - currant leaves, lavrushka. Then - the remaining fruits.
2. Make a marinade. Bring water to a boil, add salt, sugar and pepper. Boil for five minutes, add mustard, stirring the brine. Cool to room temperature.
3. Pour vegetables with marinade, put in a cold place.
4. Salting lasts two days.

• Time: 40 minutes (+ 2 weeks).
• Number of servings: 3-6 persons.
• Calorie content of the dish: 180 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

Tomatoes in a cold marinade are fermented for a couple of weeks, but it's worth it. The result is an incredibly tasty, juicy, aromatic dish. Experts advise taking vegetables of similar size and maturity for pickling, because this factor affects the duration of the fermentation process. If you want a very sharp impression, then you can add chili peppers to the tomatoes.

Ingredients:

• parsley, dill - 2 bunches each;
• sugar - 50 g;
• water - 1.5 l;
• red cream - 2 kg;
• chili pepper - a pod;
• salt - 120 g;
• mustard seeds - 50 g;
• dill inflorescences - 4 pcs.;
• allspice - 10 pieces.

Cooking method:

1. Rinse greens and dill umbrellas, dry.
2. Coarsely chop the dill, parsley, put half on the bottom of the jar (3 l). Chop the chili slices, put on top.
3. Add cream, and then add mustard seeds, allspice.
4. Boil water, dilute sugar and salt in it. Cool down.
5. Put the rest of the greens in the bottle, pour everything with brine.
6. Cover the container with a plate on which you need to put a small load.
7. Sour the snack for 6 days at room temperature, and then another week in a cold place.

without vinegar

• Time: half an hour (+ 3 weeks).
• Servings: 6-8 persons.
• Calorie content of the dish: 28 kcal.
• Purpose: preparation.
• Cuisine: Russian.
• Difficulty: medium.

Most salted tomato recipes include vinegar, but you can make a delicious preparation without using it. The ingredients are based on five liters (pot or bucket). The variety for salting should be dense, without cracks, and small in size. If you stick to the recipe, then after 3 weeks you can try a savory, fragrant snack.

Ingredients:

• garlic - 6 cloves;
• salt - 5 tbsp. l.;
• red fruits - 5 kg;
• leaves and root of horseradish, cherries and currants, parsley;
• dry mustard - 3 tbsp. l.;
• hot pepper - 1 piece.

Cooking method:

1. Peel the garlic cloves, cut into slices. Pepper and greens crumble with a knife.
2. Wash the tomatoes thoroughly.
3. Put garlic, horseradish root, greens, hot pepper in a plastic bucket.
4. Place red fruits on top.
5. Make a fermentation marinade from water and salt.
6. Pour the contents of the bucket with brine, sprinkle with mustard. Cover with a plate, top with a towel. Send to a warm place.
7. Sour 7 days in a warm place.
8. Put the bucket in the refrigerator for another three weeks.

With horseradish

• Time: half an hour (+ 6 days).
• Servings: 4-6 persons.
• Calorie content of the dish: 23 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

A simple option that requires a minimum of products is pickled red tomatoes with horseradish. This product is often used for salting, because it gives a spicy taste and a very appetizing aroma to the workpiece. You will also need fresh or dried herbs, a little garlic, currant leaves. Spicy pickled tomatoes will be ready in a week.

Ingredients:

• red cream - 4 kg;
• dill inflorescences, leaves + horseradish root;
• currant leaves - 4 pcs.;
• water;
• rock salt - 150 g;
• parsley, celery (greens).

Cooking method:

1. Wash vegetables, leaves and herbs.
2. Peel the horseradish root, chop into slices.
3. In clean jars (3 l), put sprigs of greens, several slices of horseradish root.
4. Spread the cream to the top in layers, alternating with parsley, dill.
5. Dissolve the salt in warm water, strain the marinade.
6. Pour the vegetables "up to the stop". Cover jars with lids, keep warm.
7. Salted fragrant fruits can be eaten in a week.
8. Keep refrigerated.

Georgian tomato recipe

• Time: 1 hour 40 minutes (+ 10 days).
• Servings: 8-10 persons.
• Calorie content of the dish: 38 kcal.
• Purpose: preparation.
• Cuisine: Georgian.
• Difficulty: medium.

Delicious, mouth-watering, spicy Georgian-style tomatoes are a pickled preparation that cannot be underestimated. Elastic green tomatoes are stuffed with spices, herbs and poured with marinade. If you need to keep the snack until the winter, then when the fermentation is over, it is filled to the brim with brine and covered with lids. The preparation in Georgian is salted for 10 days.

Ingredients:

• green cream - 10 kg;
• garlic - 1 kg;
• lavrushka - 6 pcs.;
• celery stalks - 1.5 kg;
• salt - 700 g;
• parsley - 100 g;
• capsicum hot pepper - 100 g;
• water - 10 l.

Cooking method:

1. Remove the seeds from the pepper, chop it with a knife. Mix with chopped garlic, herbs, celery stalks.
2. Slice the tomatoes along the sides to the middle. Stuff them with a sharp mass. Arrange in jars in layers, alternating with parsley, seasonings.
3. Boil water, dissolve salt in it. Cool the marinade.
4. Pour the brine into jars, put green tomatoes under pressure.
5. Sour in the room for 3 days, and then place in a cool place.
6. Cook 10-12 days.

The secrets of cooking delicious tomatoes pickled in a barrel

If there is a desire to ferment green or red tomatoes in a plastic or wooden barrel, then you need to know all the nuances of this process. Here are some helpful tips for preparing real, delicious vegetables:

1. For home fermentation, it is better to use medium-sized containers (10-20 liters).
2. Before putting the ingredients inside, the barrel must be well treated with warm water and soda, and then rinsed thoroughly.
3. You can ferment tomatoes of any level of ripeness, but green fruits or those that have reached initial ripeness are considered the best option (you can take slightly unripe ones).
4. The optimum temperature for fermentation in a barrel is from 15 to 24 °C.
5. To get a tasty, mouth-watering result, the vegetables are laid out in a container tightly, but carefully. Each layer is interspersed with spices to enhance the flavor and protect the pickled tomatoes from mold.
6. Pour the fruits with cold strained marinade, cover with a cloth napkin and a circle of wood (should be the same diameter as the barrel). On top is oppression.

Video

According to the principle of preparation, it does not matter in which container you perform the sourdough tomato. You can cook tomatoes for the winter in a bucket, jar, basin, barrel, and so on. Choose a dish in which it will be convenient for you to do this.

There are also no restrictions on the volume of the selected container.

It is necessary to take a pan with the calculation of the number of vegetables that you plan to ferment. That is, you should not take a five-liter container if you have only one kilogram of a tomato, or vice versa, too small for a large amount of vegetables.

You also need to take into account the fact that you will need to place the selected container with already fermented tomatoes in a cold room or refrigerator.

Choose based on the size of the chosen storage space.

Cooking instructions

There are several ways to ferment a tomato in a saucepan. Next, we briefly consider the most popular recipes with simple preparation.

IMPORTANT! All recipes are on average designed for a three-liter pan. There may be a slight change in the required amount of tomatoes, it depends on their size.

With cold water

For cooking you need:

• Medium-sized tomatoes - 2 kg.
• Garlic - 5 cloves.
• Horseradish - 1 sheet.
• Dill inflorescence - 1 pc.
• Currant or cherry leaf - 1 pc.
• Vinegar - 20 ml.
• Salt - 1 teaspoon.
• Sugar - a pinch.

Cooking:

ATTENTION! For fermentation, choose slightly underripe vegetables. The crust should be fairly dense. Otherwise, you'll end up with tomato pulp. Also choose fruits without cracks and visible defects.

Now you know how to ferment tomatoes with cold water.

Detailed cold sourdough video:

with mustard

Ingredients:

• Tomatoes of the same size - 2 kg.
• Dill - 25 g.
• Bay leaf - 3 pcs.
• Currant and cherry leaf - 2 pcs.

For marinade:

• Salt - a teaspoon.
• Black peppercorns - 5 pcs.
• Sugar - 2.5 tbsp.
• Mustard powder - a teaspoon.
• Water - 1 l.

Cooking:

To prepare the marinade you need:

1. To boil water.
2. Add salt, sugar and pepper to it.
3. After the brine boils for five minutes, add the mustard.
4. After everything has dissolved, remove the brine from the heat.
5. After it cools down, pour over the tomatoes.
6. Cover the pot with a lid and place in the refrigerator. Cooking time is about two days.

Dry way

For cooking, you need to prepare:

• Medium tomatoes - 2 kg.
• Salt - 1 kg.
• Horseradish leaves - 3 pcs.
• Dill umbrellas - 3 pcs.
• Currant and cherry leaves - 6 pcs.

Cooking process:

1. Do the same steps with the tomato as with the cold method.
2. Put currant leaves, cherries, horseradish leaves and dill umbrellas on the bottom of the pan.
3. Once firmly placed, place the tomatoes in the pot.
4. Put a press on the tomatoes for 24 hours.
5. Then place the bowl in the refrigerator.
6. The snack is ready.

Storage

If you washed the vegetables well before sourdough, then when storing the container with the snack in a cool place, they will not spoil for a long time. Pickled tomatoes should always be stored at a low temperature.. To do this, place them in the cellar or refrigerator.

Culinary Application

In case guests suddenly appeared, you can always get a jar of pickled tomatoes and surprise with a simple but interesting dish.

Tomatoes prepared in this way can become both an independent snack and be part of any dishes.

• There is a pickle recipe with the addition of pickled tomatoes.
• Also, to taste, such tomatoes can be added to borscht.
• Pickled tomatoes are a great addition to vegetable salads.

Conclusion

Pickled tomatoes are an excellent independent snack even on the festive table. Choose a convenient recipe for their preparation and delight your loved ones with delicious food. Don't be afraid to experiment with spices. Perhaps you will have your own unique sourdough recipe. Now you don’t have to worry about preserving the beneficial qualities of the vegetable, as fermentation will preserve them.

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The ideal snack theory is that the snack should be simple, affordable, tasty, and the brine from it should heal in the morning. I won’t argue that the most ideal appetizer is that it’s not a shame to put it on the table, and if it’s eaten, it’s not a pity! This is a classic. But remember, what is still more pleasant to eat? Cabbage or crispy, tasty and fragrant pickled cucumber? What about pickled tomatoes? Pickled tomatoes are the perfect appetizer!

I remember about 20 years ago, in my grandmother's village they always fermented everything that fermented. Cucumbers, cabbage, tomatoes. Didn't bother too much! So ... just a barrel. By a huge oak barrel! In the cellar. And then, in the winter cold, they jumped out into the cellar, with their bare hands they dug everything they wanted from the icy slurry - pickled tomatoes, cucumbers, and had a bite of vigorous rural pervak.

I'm still not quite sure how to say pickled tomatoes or pickled tomatoes correctly. But not pickled - that's for sure!

Strictly speaking, both salting and pickling and fermentation are methods of food preservation that increase the shelf life of products and change their taste. The essence of these methods is to change the properties of the brine in which the products are preserved in such a way as to practically stop the development of harmful bacteria.

The subtleties are hard to figure out. But, as far as I understand, salting is the preservation of products in salt or saline. Salt dehydrates the product and increases shelf life. So they salt meat, lard, game, fish. This is how corned beef and ram are made. Fermentation is something between salting and preservation with biological acids. Salt itself is a preservative, and lactic acid bacteria, which “distill” sugar into acid, additionally preserve the product and give it a unique taste.

Pickling - preservation with acids, often ordinary vinegar. The acid kills bacteria and soaks the marinade into the product itself.

Correct me, the process by which we prepare sauerkraut, tomatoes in a barrel, etc. is classic pickling. This is our tradition! Everyone has their own pickle recipes. I remember at my grandmother's, the recipes for fermenting everything were written with an indelible pencil on a piece of newspaper from the 30s, and were kept behind the iconostasis.

Usually we fermented tomatoes en masse and for “everyone”. And then they threw it in the cellar from the barrel into a bucket and took it home. But much water has flowed under the bridge since then. Now we sour in jars in the refrigerator. And I'll tell you - it's not worse at all. Our pickled tomatoes are just perfect!

To ferment tomatoes with high quality, you need a little inspiration. Pickled tomatoes - not that, too tasty, but not that! This year, I confess, I was a little confused with the recipe. Kvass tomatoes according to the combined recipe "friend / foe". So thanks to a retired friend. I also consulted with my mother. But it did work!!!

Pickled tomatoes. Step by step recipe

Ingredients (2 3 liter jars)

• Tomatoes (cream, chumachok) 3 kg
• Pickling broom taste
• Garlic 1 head
• Black peppercorns, allspice peas, cloves, bay leaf, non-iodized rock salt taste

1. Two three-liter glass jars contain exactly 3 kg of tomatoes - large "cream". Well... plus/minus a couple of things.

   Small tomatoes for pickling

2. We also need a "broom" for salting, as for. The composition of a broom is always a thing in itself. It is created by bazaar grandmothers, always in different ways, but always very well. The broom includes horseradish leaves, branches of cherries, currants, dill along with seeds, sometimes fennel.

   Broom for salting

3. Tomatoes are better than cream. For some reason, they got used to cream. Such varieties are intended for canning, and contain significantly more dry matter. It is important that there is no white core inside the tomato. This is bad manners. The tomato inside should be exceptionally uniform red.

   The perfect pickling tomato

4. Wash tomatoes with cold water. Be sure to cut off the tails, remove the spoiled ones, if any.

   Wash the tomatoes

5. Next, you need to wash the "broom", and cut it into pieces as long as a match. This can be done with a regular knife. The chopped broom must be mixed so that the composition becomes more or less homogeneous.

   Cut the broom into pieces as long as a match

6. Put a large handful of a broom in each jar to cover the bottom of the jar. There should be so much more.

   Put greens in the bottom of the jar

7. Throw 2 bay leaves, 10 black peppercorns, 2 clove buds, 3 allspice peas into each jar.
8. Next is saline. One three-liter jar needs approximately 50-60 grams of salt. This is the most difficult moment in the process - to guess the salt. Considering that part of the space of the jar is occupied by tomatoes, it is impossible to say how much water there will be. Therefore, we focus on the amount of salt in the bank.
9. In 0.5 liters of boiling water, dissolve 100-120 grams of coarse rock salt, God forbid, not iodized. Ordinary rock salt, which is now sold in 1.5-kilogram brick packs, with blue packaging.
10. Another hot solution pour equally into jars , right on the broom and spices.

    Pour brine and add spices, garlic

11. Next, arrange the tomatoes in jars. It's not worth pushing too hard. Although this is unimportant. Spread the unpeeled garlic cloves along with the tomatoes. Lay the remaining chopped “broom” on top of the tomatoes. You can also make a layer of a broom in the middle of the jar. But the jar is small, what is at the bottom and on top will be enough.

    Put tomatoes in jars

12. What follows is quite simple. Pour into a jar of ordinary cold water - to the very top. Cover the jar with a nylon lid so that it is airtight and carefully shake the jar, turning it over so that the salt is distributed evenly throughout the volume.

    

In winter, fragrant sweet and sour or spicy sour tomatoes will be a wonderful addition to any side dish, especially our favorite potatoes!
Probably, lovers of pickled tomatoes can argue about which is better: pickle or pickle, but, of course, pickled tomatoes are healthier, if only because they do not undergo heat treatment. Their only drawback is the complexity of storage, you need a cellar or a refrigerator. In the absence of a cellar, you will not be able to prepare a lot of them. But it's good to eat them at least in the fall. Fans manage to make them even in winter, because supermarkets have tomatoes and greens all year round, but you must admit that greenhouse greens are not quite the same or not at all like fresh summer ones.
You can sour tomatoes of any degree of maturity, starting with milk, only overripe ones are not suitable. There is only one subtlety, that for fermentation in one dish you need to take all the fruits of the same degree of maturity.

Let's do it to start pickled green tomatoes. To do this, take medium-sized tomatoes of a milky degree of maturity on a three-liter jar. Whether cream or not, these tomatoes are always quite firm, regardless of variety. The main thing is not too large in size and the absence of disease and damage. We also need
- 60-70 g of salt (this is about 2 tablespoons with a small slide, you can still measure 100 g with a glass, taking 2/3);
- 5-6 peas of black and allspice;
- 3-5 bay leaves; - a few cloves of garlic to taste;
- dill branch with flowers or seeds;
- 2 tbsp. spoons of mustard powder; - currant leaves, cherries, horseradish, tarragon, celery leaves, parsley, bitter pepper - if you like spicy.

We put most of the seasonings on the bottom of the jar, then pour the washed tomatoes, tapping the jar lightly on the table, the remaining leaves and dill on top. Dilute salt in a liter of warm water. If there is a well or spring, you can not boil it, but boil tap water, pour tomatoes with cooled brine. The amount of it depends on the size of the tomatoes, the larger they are, the more you will need, so it is better to make it in excess. Leave the tomatoes at room temperature for 1-2 weeks for fermentation. The jar must be placed on a pallet, because the brine may leak during fermentation, and covered with gauze. After that, they need to be removed in a cool place: cellar or refrigerator. You can also cook brown or green pickled tomatoes, the recipe is suitable for them. Tomatoes will decorate both everyday and festive tables, including New Year's.

Pickled green tomatoes recipe 2

Green tomatoes can also be fermented with carrots and lots of herbs. For filling, take the same 60-70 g of salt per liter of water. We prepare the jars in advance, they must be washed well with soda and dried. To prepare a three-liter jar, take 1.6 - 1.7 kg of green tomatoes
- 1 large carrot;
- a large head of garlic;
- a pod of hot pepper;
- a branch of dill with seeds;
- spices and herbs to taste, but quite a lot: allspice and bitter peas 4-6 pieces each, mustard seeds
1 tsp, parsley, celery, tarragon, horseradish leaves, cherries and currants, bay leaf 2-3 pcs.
Coarsely cut the tomatoes into pieces of arbitrary shape. Three carrots on a grater, cut the peeled and washed garlic, cut the hot pepper into slices, mix everything. We put spices and chopped herbs at the bottom of the jar, then fill it with the prepared mixture and pour it with boiled brine. We put the filled jars on a pallet and cover with one or two layers of gauze. Let it ferment for a week at room temperature. Then we put it in the cellar or refrigerator for another 3 weeks, after which the workpiece can be eaten. Salad with a heart goes well with tomatoes.

Red pickled tomatoes for the winter you can make this recipe. Take a 10 liter bucket of medium-sized and dense red tomatoes, so that it is about 10 centimeters incomplete. Tomatoes need to be washed. In addition to tomatoes, we need garlic and parsley and celery. My greens and cut not very finely, peel the garlic, wash and cut into slices. We make a neat incision on the top of the tomato and insert some greens and a plate of garlic there. We put the stuffed tomatoes in a bucket, so that the incision for everyone looks up. We make a brine, for this we boil water, add salt and sugar to it at the rate of 2 tablespoons of salt and 1-2 tablespoons of sugar per liter of water. We need about 3 liters of brine per bucket. In the cooled brine, add table vinegar 9%, for 1 liter of brine 1 tbsp. spoon. Pour the tomatoes, cover with a clean cloth, put a plate and oppression on top. As oppression, you can use a glass jar of water. After 7-10 days, salted tomatoes will be ready. After that, you can put them in jars, cover with plastic lids and put them in the refrigerator or cellar.

For those who do not have a cellar, but do not want to put a few cans of ferment, then, in order to save space, you can do pickled tomatoes in a bowl according to the following recipe. Stock up on red tomatoes. It may not necessarily be cream, but fruits of small size and with dense pulp. Of course, it is desirable to take ground. Choose the quantity based on the size of your container so that it is a little incomplete. It will take a lot of greens to make the taste of tomatoes saturated. Take greens to your liking, but fresh, juicy. If there are leaves of cherries, currants, grapes, horseradish - wonderful. In addition to greens, take hot peppers, garlic, a little fresh horseradish root and dry mustard. Chop the horseradish with shavings, peel the garlic, large cloves can be cut into 2-3 parts. Pour a layer of greens on the bottom of the pan with the addition of horseradish shavings, garlic and pieces of hot pepper, and a layer of tomatoes on it.

Tomatoes need to be pricked with a fork near the stalk. So alternate until the dishes are full. The top layer is green. The brine is prepared in advance, it must be cold. For brine, boil water and put 1.5 tablespoons of salt with a slide and 3-4 tbsp. spoons of sugar per 1 liter of brine. For a 10 liter pot, you need 5-6 kg of tomatoes and about 4.5 liters of brine. The amount may be different, it all depends on the size of the tomatoes. Greens need several bunches. Pour the tomatoes with brine and sprinkle with mustard powder on top (for a 10 l saucepan - 3 tablespoons of mustard powder). Cover with a plate on top and press down with a load. You can cover the container with a towel over the load. Within a week, tomatoes roam, after which they can be laid out in jars and put in a cool place.

Traditional pickled tomatoes for the winter - with garlic, mustard, currant leaves. Great recipes!

In Rus', everything that is fermented has long been fermented - cabbage, cucumbers, tomatoes. You can ferment and red tomatoes, and brown, and green. Ideally, each in its own jar, but you can put it in one large layer. Green at the bottom - they will ferment longer than the rest. Then brown, but on top - red. A jar is needed with a volume of 5-7 liters, in a three-liter one there will be nowhere to turn around. As an option, ferment green and brown tomatoes in a large jar, and for red ones, allocate a separate jar with a smaller volume.

• tomatoes (red, brown and green) - 4 kg;
• horseradish root - 8-10 cm;
• dill (greens and umbrellas);
• garlic - 2 large heads;
• table salt - at the rate of 70 grams per liter of water;
• black currant leaves;
• horseradish leaves;
• celery - greens;
• parsley - 1 bunch;
• pure water.

To prepare pickled tomatoes in jars, first wash the tomatoes, sort them according to the degree of maturity. We clean the root of horseradish. We wash all the greens under cold water, shake off the water.

Peel two large heads of garlic. If the cloves are very large, cut into 2-4 parts. Horseradish root cut into plates.

Wash the jar thoroughly. At the bottom we put 2-3 leaves of black currant, garlic cloves, 2-3 plates of horseradish root. Add dill (greens and umbrellas), celery, a few sprigs of parsley.

We lay green tomatoes on the bottom of the jar in 2-3 layers. You can take cream tomatoes or ordinary round tomatoes - at your discretion.

We lay the tomatoes with a layer of greenery (as on the bottom), throw garlic and horseradish into the jar. The next layers are made from brown tomatoes.

Again, cover the tomatoes with a layer of greens. The remaining space in the jar is filled with red tomatoes. We do not compact, but we try to lay all the layers so that there is very little space between the tomatoes. On top we put sprigs of dill, various greens, horseradish, garlic.

Now you need to prepare the saline solution. It is very difficult to determine how much it will need, so it is better to do it in portions. For example, two liters. Pour two liters of water into a saucepan or bowl, heat slightly. We throw 140 grams of ordinary coarse salt (table or rock), stir until the salt crystals are completely dissolved. Sediment will collect at the bottom of the dish, so drain the solution very carefully or filter it through gauze.

Fill the tomatoes with strained solution to the very top so that they are completely covered. If the solution is small, make another portion (per liter of water or two). We cover the jar with tomatoes with a lid (not tightly) and leave it warm for 5-7 days. After about 1-2 days, the brine will begin to ferment, become cloudy - this means that the fermentation process has begun. It is necessary to keep pickled tomatoes in jars warm for another 3-5 days and then rearrange them on a cool balcony or put them in the refrigerator. There the fermentation process will continue. Red tomatoes will be fully prepared in 12-14 days. Brown and green ones will ferment longer, about a month.

You can start trying red tomatoes in 10 days, they will already taste good. But if you endure the prescribed two weeks, and follow the fermentation technology, you will get just an overeating!

On a note. It is advisable to take red tomatoes for pickling that are not ripe so that they are dense. If you ferment cream tomatoes, they can be kept warm for 1-2 days longer than round tomatoes. Pay attention to salt - only non-iodized coarse salt (ordinary table salt) is suitable for pickling, fine salt or iodized salt is not used for pickling.

Recipe 2, step by step: pickled tomatoes in jars

• Tomato (medium size) - 3 kg
• Petiole celery - 1 bunch.
• Garlic (head) - 1 pc.
• Dill (or 2 tablespoons dill seeds) - 1 bunch.
• Salt (per 1 liter of water) - 2 tbsp. l.
• Sugar (per 1 liter of water) - 2 tbsp. l.

Prepare celery, dill and garlic. In India, there is a problem with dill umbrellas, so you have to bring seeds for pickling from Moscow or use, as in this case, just dill greens.

We cut off the tops of the celery with greens, and cut the petioles into pieces about 10 cm long.

Dill can be laid whole, can be cut.

We take tomatoes, wash, wipe dry.

And now the know-how: in order for the tomatoes to be salted in 3 days, it is necessary to cut out the place where the stalk was attached to each. It's easy and doesn't take much time.

We cut it out carefully so that the hole is not too large, otherwise the fruit will spread when pouring boiling water. Previously, for beauty, I inserted a small clove of garlic into this hole. Now I quit this activity, because it does not affect the taste, and it takes a lot of time.

We divide the garlic into slices and clean.

Take 3 liters of water, bring to a boil, add salt and sugar.

In boiling water, literally for 30 seconds, we throw the celery stalks and immediately take them out with a slotted spoon.

We leave the pan with boiling water on a small fire.

We begin to collect our jar: we put tomatoes, dill, herbs and celery stalks, garlic. Try to put the tomatoes with holes up so that air comes out of them when pouring, preventing the penetration of the brine inside.

We fill it all with brine, which we had on a small fire. Leave about 1 cup of brine in case the tomatoes absorb water, then you will have to add a little the next day.

We leave the jar in a warm room.

I cover the neck with a saucer. In 3 days, the brine will become cloudy, and bubbles will appear on the surface.

What is good about such salting is that you can always try how ready the brine is. As soon as you find it satisfactory in acidity, close the lid (in the sense of just closing, not canning!) And put it in the refrigerator. You can eat in a day.

Although no spices except garlic, dill and celery are used in this recipe, the tomatoes are unusually fragrant and tasty. Bon appetit!

I gave up pickling tomatoes and cucumbers a long time ago. I am not friends with vinegar, and he does not love me. And with such fermentation in brine, there is only one benefit. Tomatoes are obtained as barrel. In addition, celery stalks are no less tasty than the tomatoes themselves.

Recipe 3: pickled tomatoes in a bucket for the winter

There are different pickled tomatoes for the winter: in a saucepan, a bucket, in jars. If you want to stock up in large quantities, it is very convenient to pickle tomatoes in a plastic bucket for the winter. The taste will turn out like a barrel.

• 8 kg tomato;
• 10 pieces. dill umbrellas;
• 10 pieces. horseradish leaves;
• 20 pcs. black peppercorns;
• 10 pieces. allspice peas;
• 8-10 pcs. bay leaf;
• 1-2 pcs. hot pepper;
• 2 pcs. heads of garlic;
• Currant leaves, cherries - to taste;
• 5 liters of water;
• 1 glass of salt;
• 0.5 cups of sugar.

We take a large bucket (12 l), wash it thoroughly, scald it with boiling water.

Prepare all the ingredients: wash the tomatoes, leaves, peel and cut the garlic, hot peppers.

Cover the bottom of the bucket with the first layer of leaves and spices. Then lay out the tomatoes. Next - again a layer of spices, tomatoes. And so we alternate to the very top.

We heat water in a separate bowl, dissolve sugar and salt in it. Pour the cooled brine over the tomatoes.

We cover with folded gauze, put a plate with a load on top. We keep at room conditions for about a month, then we take it out to the cold. We change gauze from time to time.

We serve tomatoes, pickled in a bucket for the winter, chilled.

Recipe 4: pickled tomatoes with garlic for the winter

A very simple and quick recipe for pickled tomatoes.

• Tomatoes - 10 kg (how much will go)
• Dill inflorescences (umbrellas) - 1 bunch (to taste)
• Garlic - 3 heads (to taste)
• Parsley greens - 1 bunch (to taste)
• For filling 5-6 cans:
• Water - 10 l
• Sugar - 500 g
• Salt - 300 g
• Vinegar 9% - 0.5 l

How to cook pickled tomatoes: Sort the tomatoes, rinse well.

Peel the garlic. Cut into pieces. Wash the herbs well.

Rinse the jars well with soda. Put on the bottom 3 dill umbrellas, 5-6 cloves of garlic, parsley. Fill prepared 3-liter jars with tomatoes.

Boil the brine. To do this, mix all the ingredients in a saucepan, put on fire, bring to a boil. Boil for 5 minutes over medium heat. Cool down.

Pour the filled jars with boiled cold brine, add dill on top of the umbrella.

Close the jars with nylon lids and put pickled tomatoes in the basement or on the bottom shelf of the refrigerator.
Bon appetit!

Recipe 5: Pickled Tomatoes with Peppers in a Pan for the Winter

recipe how to cook very tasty pickled tomatoes in a saucepan. Recipe for cold cooking with photo. They come out of a barrel, very tasty!!!

• ripe tomatoes - 5 kg;
• bell pepper - 1 kg;
• horseradish leaves;
• black currant leaves;
• umbrellas or dill seeds;
• cherry leaves.

• water - 5 l;
• non-iodized salt - ½ cup (glass 200 ml);
• mustard powder - 2.5 tbsp. l.

Thoroughly wash the container in which we will salt the tomatoes. It can be an enamel pot or a bucket without chips. You can take glass or ceramic dishes, but an aluminum pan is not good. We figured out the container, now we are preparing the greens. We cut the washed horseradish leaves, and if the horseradish leaves are small, then put them whole. We also wash the leaves of cherries and currants, add them to horseradish. You can add dill, parsley, tarragon and other herbs. Garlic is optional.

At the bottom of the pan, covered with spicy herbs, lay out a layer of tomatoes. We take tomatoes for pickling of the same size, with dense pulp.

Then we cover these tomatoes with another part of the greens.

Then you can put bell pepper in the second layer in the pan. We wash the pepper, cut a circle around the stem. Through the cut hole we take out the testicle along with the seeds. We substitute the pepper under running water to wash it inside and remove the remnants of the seeds. Put the pepper in a bowl. If desired, you can not cut out the core with seeds from the fruits of pepper, but pickle the whole pepper.

Pour greens on top of the pepper. Put another layer of tomatoes on the pepper with herbs.

Top the vegetables with the remaining herbs. Now we are preparing the brine. To prepare the brine, we use filtered or well water. According to the recipe, we calculate the amount of salt and dry mustard for the required volume of water. Pour the salt into the water, stir gently until the salt is completely dissolved in the water. Without ceasing to mix the brine, add mustard powder to it according to the recipe. Then pour the tomatoes with bell peppers in brine so that it completely covers the vegetables.

Cover the entire contents of the pan with a clean board or a large flat plate. We put oppression (an incomplete three-liter jar of water), and cover it with gauze on top. Take the pot out to the cold. After a few days, when the vegetables are saturated with brine and settle in the pan, the oppression can be removed. In the cold, tomatoes and peppers will salt for a month or two.

Cold pickled tomatoes in a saucepan are a great addition to second courses.

Recipe 6, simple: delicious tomatoes for the winter (step by step)

Those who have tried pickled tomatoes know perfectly well that such a dish is worthy of the highest praise, even capricious gourmets will appreciate them. True, in order to be able to please relatives with such an appetizer, you will have to work a little, but for those who are not afraid of difficulties, the reward, in the form of praise from loved ones, will not keep you waiting. This tomato recipe has become a favorite in my family.

Tomatoes for such a sourdough must be chosen firm and in no case dented. Tomatoes of the "Cream" variety are best suited, they can be taken both ripe and slightly unripe.

This recipe is convenient in that you can salt the tomatoes in any dish convenient for you, be it a large saucepan, a barrel, or if there is no large enough container, in three-liter jars, as I do, the main rule is a lot of herbs and seasonings, and of course it's a good marinade.

• Tomatoes 3 kg
• Horseradish leaf 1 pc.
• Celery sprig 1 pc.
• Currant leaf 2 pcs.
• Dill sprig 1 pc.
• Salt 3 table spoon
• Garlic clove 3 pcs.
• Carnation 4 pcs.

Rinse the cans with soda and sterilize after thorough rinsing. Large jars are best steamed over a pot of boiling water or a boiling kettle.

Thoroughly wash the selected 3 kg tomato, remove the stalks.

Now you can start greens, for one three-liter jar I take a horseradish leaf, a couple of currant and celery leaves, a sprig of dill. They will need to be washed, coarsely chopped and mixed.

At the bottom of each jar, put 1/3 of the cooked greens, one bay leaf, 4 cloves and three cloves of garlic.

Place prepared tomatoes tightly in jars, alternating them with herbs, as shown in the photo.

Then we start preparing the brine. To do this, boil 2 liters of water (for one jar), add three tablespoons of salt to it, stir and cool to room temperature, after which, pour the already prepared brine into the jar to the very top. After, we cover the jars with lids and leave to be at room temperature for 3-4 days, after the time has elapsed, we put them in a cold place.

Literally in 3-4 weeks, the dish will be ready and delicious tomatoes can be tasted by the whole family.

Recipe 7: Pickled Tomatoes with Cold Water (with photo)

• 1.5 kg of tomatoes,
• 1/3 tsp. l. granulated sugar,
• 1 tables. l. salt,
• 4-5 garlic cloves,
• 5-7 pcs. peppercorns,
• 3-4 pcs. bay leaves,
• some dill,
• 20 grams of 9% table vinegar.

Put all the necessary fragrant spices at the bottom of an enameled pan: peeled garlic cloves, bay leaves and peppercorns. We will also send washed dill sprigs there.

Wash the tomatoes and put them in the pan on top of the spices. We take dense tomatoes so that they do not burst during the fermentation process, the appearance will immediately deteriorate in such vegetables.

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