Salt the tomatoes in a large saucepan. Salted tomatoes stuffed with garlic

Salting a tomato is one of the most common ways to preserve vegetables for the winter, based on pouring fruits with a saline solution of a certain concentration. The preservation of tomatoes occurs under the action of lactic acid, which inhibits the development of putrefactive bacteria. To release a sufficient amount of it during fermentation, certain rules must be followed. Today I will tell you how to properly cook salted tomatoes in jars, a bucket, a saucepan, a bag for the winter. True, there are only two places for storing such blanks in the apartment: a refrigerator and its freezer compartment. The only difference is that in the refrigerator the fermentation process lasts 15 days, and in the freezer - 40-50 days, and the tomatoes in it do not peroxide until spring.

Cold salted tomatoes in jars for the winter

Almost all housewives tell amazing stories about tomato pickles even by their great-grandmothers. I simply don’t have them, because my grandmother wetted only 3 barrels of apples of different varieties, she doesn’t like fermenting tomatoes. I first used these recipes when I was pregnant, and my husband forbade me to even approach boiling water. I chose the ad: "Salted tomatoes - the most delicious recipe" and salted. To be honest, my husband tried several fruits at the first tasting, and he didn’t get any more. I was delighted with the taste.

For 3 jars with a capacity of 1 liter you need:

• Tomatoes - 2 kg;
• Fresh dill - 4 gr.;
• Allspice - 1 gr.;
• Bay leaf - 1 pc.;
• Cinnamon - 1 gr.

For salted brine per 1 liter:

• Water - 1 l;
• Salt - 60 gr.

Tip: we do not use iodized salt for pickling tomatoes.

Tip: you can salt tomatoes of different ripeness, but always separately, since they require different amounts of salt.

Let's start salting:

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

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

In liter jars, we got very spicy tomatoes.

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

Salting vegetables in a bucket is very convenient if you have a large family and still have a basement to lower it there. Because there is never room in the refrigerator. I have already adapted so much: we go with the whole family to my grandmother, there we quickly salt and immediately remove the container into the basement. And as needed, we take it, and parents, and sister, and even grandmother (she grinds them through a sieve and puts them in borscht instead of tomato). Enough for everyone.

Ingredients for a 5 l bucket:

• Tomatoes - 3 kg;
• Fresh dill - 50 gr.;
• Celery leaves - 5 gr.;
• Parsley leaves - 5 gr.;
• Currant leaves - 25 gr.;
• Water - 3.5 l;
• Salt - 300 gr.

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

How to cook:

1. Vegetables are selected medium and unripe - brown. Wash the tomatoes and remove the stems. We sort out the greens, wash and pour over with boiling water.
2. Prepare a 6% brine: boil water with salt and cool to room temperature.
3. We put spices and tomatoes in a ceramic or enameled bucket. Pour everything with brine and cover with a clean, ironed cotton towel or gauze, folded in 2-3 layers.
4. And then we put a ceramic plate washed with soda, upside down and put a small load on it.
5. We leave the ceramic bucket in the apartment for a day for the development of lactic acid fermentation.
6. The next day, we move the bucket to the basement, where the process of fermentation of products continues.

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

Salted tomatoes for the winter in hot jars

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

For a 3 liter jar you need:

• Tomatoes - 2 kg;
• Garlic slices - 6 gr.;
• Celery leaves - 4 gr.;
• Horseradish root - 8 gr.;
• Hot red pepper - 2 gr.

For 1 liter brine:

• Water - 1 l;
• Salt - 60 gr.

Tip: each fruit must not be pierced with a match so that they do not crack later.

Let's start salting:

1. We choose fruits red or pink of medium size with a dense skin. Wash vegetables and remove stems. We cut the stalk of the pepper, the pulp with seeds and cut into rings. Peel the garlic and horseradish root and cut into strips. Tear the washed celery leaves into smaller pieces.
2. Prepare the bottle: thoroughly wash with soda solution and rinse under running water.
3. We put scalded spices at the bottom of the jar and then tightly lay the tomatoes.
4. We prepare a salty brine in a saucepan: add table salt to purified water and stir until it is completely dissolved.
5. Pour the brine into a bottle and, having covered with a tin lid, send it under the table for 3 days.
6. After the time has elapsed, we take out the jar and remove the lid, if a mold film has formed in the canned food, remove it. Next, pour the brine into the pan and boil for about 2 minutes, then pour the contents of the bottle, cover with a new sterilized lid and roll up. We send in a blanket until completely cooled.

Tip: do not fill the filling with the edge of the neck by 2 cm, so that during fermentation it does not spill onto the floor.

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

mustard pickle recipe

Cooking is an art, and knowledge needs to be tested in practice all the time. So we, with the help of a small amount of ground mustard seeds with the available set of spices, will get a completely different dish to taste. The piquancy inherent in vegetables with a delicate aroma will allow you to cook salted tomatoes in a bag, saucepan, jars, bucket for the winter in this way.

For 3 containers with a capacity of 1 liter you need:

• Tomatoes - 2 kg;
• Dried dill - 4 gr.;
• Rosemary herb - 6 gr.;
• Basil herb - 6 gr.;
• Mustard - 15 gr.;
• Water - 1 l;
• Salt - 85 gr.

How to do:

1. We choose tomatoes - green, dense without visible changes. We wash the fruits and remove the stalks.
2. At the bottom of cans treated with soda, lay out dried spices and ground mustard, then tomatoes.
3. Boil water and add salt, after dissolving the salt, cool the brine.
4. Pour the contents of the jars with cold brine, cover with tin lids and put under the table for three days.
5. And then we send the pickles to the refrigerator for 20 days, covered with nylon lids.

The main thing is to hold out for 20 long days. And get fragrant green vegetables.

Salted instant tomatoes in a saucepan

Closer to August, ordinary fresh vegetables and salads from them will not surprise anyone. You have to resort to heavy artillery: salt the tomatoes in this way. And in the morning - grilled sausages and a saucepan with tomatoes "under the arm" and with the company to the river.

Required Ingredients:

• Tomatoes - 1.5 kg;
• Garlic - 4 cloves;
• Celery greens - 2 pcs.;
• Dill greens - a bunch;
• Water - 1 l;
• Sugar - 40 gr.;
• Salt - 40 gr.

Tip: the pan should be enameled without scratches.

Meal preparation:

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

Even a day later, we can get tomatoes, cut them into halves, sprinkle with olive oil, and an excellent snack is ready.

Tomatoes pickled in a bag for 5 minutes

For modern housewives who keep up with the times, I have an interesting recipe with an ordinary plastic bag. Tomatoes turn out so fragrant, spicy and unusually “sharp”. Absolutely everyone will be happy with this recipe.

We will need:

• Tomatoes - 1 kg;
• Horseradish leaves - 1 pc.;
• Dill greens - 5 branches;
• Black pepper - 6 mountains;
• Garlic - 2 cloves;
• Salt - 20 gr.;
• Sugar - 50 gr.

Meal preparation:

1. We take small red tomatoes. We wash the fruits, cut off the tail and 5 mm of the fruit itself. Peel the garlic and finely chop with herbs.
2. We take a vacuum or food disposable bag and put all the products in it, close the fastener and shake it off several times to evenly distribute the spices. And put another bag on top.
3. Place the resulting workpiece in a bowl and leave the tomatoes to marinate for a day at room temperature.

The time spent is 5 minutes, and the next day - a whole package of lightly salted tomatoes is ready.

Today we delved into various options for preparing salted tomatoes: in a bag, in a saucepan, in jars, in a bucket for the winter. But, to draw a line, I suggest watching the video in detail.

When it's time to empty the tomato beds, because the temperature has dropped, pickled green tomatoes in a pot- one of the solutions how to deal with a large number of remaining unripe fruits. Many salt in plastic barrels, and if food grade plastic is the way out, somehow an enameled pan is more trustworthy. And the volume of pots, which can be up to 40 liters, allows you to do this. Of course, no one will stop you from going to the market, buying a kilogram or two of tomatoes there and pickling them in a small saucepan, because this billet has an excellent spicy taste. It is wonderfully good as an appetizer, as an addition to a side dish, and it’s just nice to eat on the go. Such an appetizer and a festive table will decorate, like, not only tasty, but also beautiful.

Salting green tomatoes in a saucepan recipes

There are a lot of recipes, at the output you will get spicy and sweet, sour and spicy tomatoes, with and without different fillings. Basically whatever your heart desires. If you are cooking pickled tomatoes for the first time, then you can choose more than one recipe, pickled tomatoes in a saucepan not complicated at all. Take a sample from different blanks and choose your most suitable method for the future. If you already have one, it doesn't hurt to try something new, and suddenly you like it.

Let's start with the most simple and uncomplicated. Let's take medium-sized tomatoes in the milky stage of maturity, that is, the skin of a tomato is no longer bright green, but, as it were, a little whitened. In such fruits, it is often possible to find, when cut, that the middle is already turning pink. But if not, they still fit. The fruits must be free of defects and traces of the disease. Wash thoroughly and put in a colander. Dip in a colander for 5 minutes in a pot of boiling water and quickly cool after that under running cold water. If you have quite a lot of tomatoes, then repeat the procedure. Then we put the blanched tomatoes in a saucepan, layering with fresh herbs and garlic. Do not be stingy with greens, the taste will be more saturated. When there is little space left to the top of the pan, pour the cooled brine, cover with a plate, put oppression on top. The whole structure can be covered from above with a clean towel. Substitute a large enough bowl or other tray under the pot, because the brine may leak during fermentation. After a week or two you can eat.

For 1 kg of tomatoes, take a large head of garlic, one hot pepper, a bunch of parsley and a bunch of celery. If desired - a few peas of black and allspice, bay leaf. The brine is prepared at the rate of 2 tablespoons of salt without a slide per 1 liter of water.

Harvesting green tomatoes requires a fairly long time, as they contain harmful solanine, which is destroyed over time under the influence of salt and lactic acid formed during fermentation. What if you want tomatoes here and now? Possible pickling green tomatoes in a saucepan quickly, literally in a day, if you use the following recipe. Since the natural process of acid formation in a day is impossible, table vinegar is added to the workpiece. But in order. Take as many green tomatoes as will fit in a three-liter pan. Everything, of course, depends on the size, but it is about 1.6-1.8 kg. Moreover, it is even better to take not cream, but green tomatoes of table varieties. We wash them and cut them into slices, as for a salad, but not very finely. Grate a couple of medium-sized carrots. If you like it spicier, cut a large pod of hot pepper into pieces. Peel the head of garlic and finely chop the cloves. We put the tomatoes in a saucepan, layering with garlic, carrots and pieces of pepper. Pour in boiling water for 15 minutes. Then we drain the water into another container, boil again, add a couple of tablespoons of salt without a slide, 5 tablespoons of sugar, 100 ml of table vinegar 9%, 3-5 peas of allspice, 2-3 bay leaves. Pour hot brine into a saucepan, cover with a lid and leave for a day. Everything is ready the next day. Salted tomatoes are quite appropriate on the festive table, like others.

If you have a cellar and a large pot with a volume of 20-40 liters, you can pickle the tomatoes, as in a barrel. Green tomatoes are ideal for this purpose, because they do not deform at large volumes, like red ones. The brine for pouring is prepared at the rate of 700 g of salt per 10 liters of water. Coarse salt is dissolved in hot water and allowed to settle so that the precipitate settles to the bottom. If you have good quality well or spring water, then it is not necessary to boil it, and the salt is simply stirred in it. If desired, you can add 1.5-2 cups of sugar to the brine. For every 10 kg of tomatoes, you will need 200 g of dill with umbrellas, about 100 g of cherry leaves, currants, grapes. You can add some oak leaves. Horseradish leaves and fresh root 100 g, celery, parsley, tarragon 100-120 g, garlic 300-400 g Spicy lovers can add bitter red pepper at the rate of 1 pod per 1 kg of tomatoes. Spicy tomatoes and it remains to add only your favorite potatoes.

Tomatoes are washed and cut if the fruits are large. The greens are washed and cut into pieces, the garlic is peeled. If the teeth are large, you can cut them into 2-3 parts. A little greens are placed on the bottom of the pan, then a layer of tomatoes, again greens with garlic and pepper, so to the top of the pan. The top layer is dill sprigs. The pan is poured with cooled brine, a wooden circle or lid is placed, oppression is placed on top. You can close the blank over the brine with a piece of clean cotton cloth and sprinkle with a few tablespoons of mustard powder so that mold does not appear, and only then put oppression. Tomatoes will be ready in a month and a half. In the event that you do not have a cellar, you can salt the tomatoes in a saucepan with a volume of 10-15 liters at room temperature. After 7-10 days, lay out the salted tomatoes in glass jars, close with plastic lids and put them in the refrigerator to ripen.

Salting green tomatoes in a pan for the winter convenient in that you do not need as much space as when pickling in jars. With a properly selected volume of the vessel, the brine will not run over the edge. Even in the absence of a cellar, it can be kept on the balcony as long as the weather permits, and if the balcony is insulated so that there are no sub-zero temperatures, but still cool enough, then all winter.

One of the most popular harvesting options is cold pickling of tomatoes for the winter. Salted tomatoes can become an independent snack, a substitute for ketchup or a tomato filler for other dishes. The undoubted advantage is less time spent on cooking.

How to salt tomatoes with cold water?

Housewives who want to master such a process as pickling a tomato in a cold way should take into account simple rules.

• Tomatoes should be of the same degree of maturity, there should be no signs of rotting and mold on the fruits.
• Each tomato will be prepared for salting: the stalks are separated from it, washed well, and then dried with a towel.
• A neat puncture is made on the tomato next to the stalk, this will help protect the tomato skin from crackling.

Quick salting of tomatoes in a cold way with herbs

Busy housewives will appreciate the recipe for pickling tomatoes in a cold way. The option with the addition of garlic and herbs is especially successful. The cooking method consists mainly of preparatory processes. When vegetables and other components are properly prepared, they only need to be infused for a certain time.

Ingredients:

• tomatoes - 10 pcs.;
• sugar - 1 tbsp. l.;
• water - 1 l;
• garlic - 8 cloves;
• salt - 2 tbsp. l.;
• dill - 1 bunch.

Cooking

• Grind garlic and dill, mix them in one container.
• Make cross-shaped cuts on both sides of the tomatoes. Place the garlic mixture in the holes.
• Pour the fruits with a marinade, which includes water, sugar and salt.
• Vegetables insist at room temperature under oppression. Salting tomatoes for the winter in a cold way will last 1-1.5 days.

Salting a tomato in a bucket in a cold way

A delicious snack can be prepared not only in a barrel, salted tomatoes in a bucket in a cold way have an extremely piquant taste. The technology is similar in both recipes, while the second option will not be inferior to the original in any way. A variety of seasonings can give a special zest to the workpiece.

Ingredients:

• tomatoes - 10 kg;
• currant, oak, cherry leaves - 7 pcs.;
• garlic - 2 heads;
• bay leaf - 5-7 pcs.;
• peppercorns - 10-15 pcs.;
• horseradish (root and leaves) - 1 pc.;
• dill - 2 bunches;
• salt - 2 cups;
• sugar - 1 cup;
• water - up to 10 liters.

Cooking

• At the bottom of the bucket put washed herb leaves, dill and bay leaf.
• Place tomatoes on top, add horseradish, garlic, pepper between layers.
• Pour the sweet-salty marinade over the ingredients.
• Cover the bucket with gauze, press the load on top.
• Put the bucket in a warm place for 2-3 weeks.

How to salt tomatoes in a barrel in a cold way?

One of the classic recipes is cold pickling of tomatoes in a barrel. It is necessary to pay special attention to the container in which the vegetables will be laid out. It must be pre-soaked, cleaned with salt and pour boiling water. This will help to remove all foreign odors and get rid of contaminants.

Ingredients:

• tomatoes - 10 kg;
• dill, parsley - 200 g each;
• mint - 30 g;
• hot pepper - 30 g;
• garlic - 100 g;
• currant leaves - up to 30 pieces;
• cherry leaves - up to 30 pieces;
• grape leaves - 20 pcs.;
• water - 10 l;
• salt - 800 g.

Cooking

• Divide spices into 3 equal parts. Place one of them at the bottom of the barrel.
• Lay vegetables close to each other, place seasonings in the middle and on top.
• Pour the brine of water and salt into the barrel.
• Salting barrel tomatoes for the winter in a cold way lasts 2-3 weeks.

Salting a tomato in a cold way under a nylon cover

Extreme simplicity is characterized by a recipe with which you can cold-salt tomatoes in jars. Its feature is that at the end of the cooking process, the containers are closed with nylon lids. This is very convenient, because you do not need to install oppression so that the tomatoes are completely covered with brine. This blank does not use the sterilization process and does not add vinegar.

Ingredients:

• tomatoes - 2 kg;
• a set of cherry, celery and currant leaves - 2 each;
• salt - 70 g;
• water - 1.5-2 liters.

Cooking

• Put some cherry and currant leaves on the bottom of the jar.
• Lay out the tomatoes, and between them - celery leaves.
• Pour salt on top and pour boiled cooled water.
• Cover the jar with a lid. Cold pickled tomatoes will be ready in 2 days.

Salting a tomato with aspirin in cold water

Cold pickling of tomatoes with aspirin is extremely popular among housewives. It was invented in order to protect salting from bacteria, because the jar can be stored at room temperature, while its contents will not deteriorate. However, aspirin in large quantities can become harmful, so you need to stick to the proportions indicated in the recipe.

Ingredients:

• tomatoes - according to capacity;
• garlic - 1 head;
• dill umbrellas - 2 pcs.;
• bay leaf - 3 pcs.;
• aspirin - 3 tablets;
• water - 2.5 l;
• sugar - 200 g;
• salt - 100 g.

Cooking

• Put bay leaf, garlic cloves, dill, tomatoes in jars.
• Grind aspirin into powder and add to jars.
• Boil water, add sugar and salt to it. Pour the brine over the tomatoes.
• Salting red tomatoes in a cold way ends with rolling cans.

Salting green tomatoes for the winter in a cold way

If you have a rich harvest of vegetables, you can salt green tomatoes for the winter in a cold way. Unripe fruits are great for pickling. They are elastic, while they are easily filled with the aroma of herbs and the taste of various spices. Tomatoes can be subjected to additional processing, for which you can lower them for several hours in salt water.

Ingredients:

• green tomatoes - 10 kg;
• dill - 200 g;
• a bunch of dill - 1 pc.;
• red hot pepper - 1 pc.;
• black currant leaves - 10 pcs.;
• salt - per 1 liter of water 70 g.

Cooking

• Put spices, leaves and herbs on the bottom of the jar.
• Then place a layer of tomatoes, then again spices and tomatoes. Sprinkle each layer with salt.
• Pour cold boiled water and soak for several days, then send to the cold.

Salted tomatoes with cold mustard

Fans of spicy snacks will be able to use the recipe, according to which the tomato is cold-salted with mustard. It is better to take cream or another dense variety; during cooking, they should not become sour. Mustard can be used as a seed, paste, or dry powder. You can make the dish even spicier by adding different spices.

Ingredients:

• tomatoes - according to capacity;
• sugar - 2 tbsp. l.;
• water - 1 l;
• bay leaf - 2 pcs.;
• pepper - 10 peas;
• salt - 1 tbsp. l.;
• mustard (powder) - 10 g.

Cooking

• Arrange the tomatoes and seasonings in a 3 liter jar in layers.
• Make a brine of water, sugar and salt by boiling it. Cool and add mustard.
• Pour the brine into jars and close.

Salting green tomatoes with garlic in a cold way

You can apply an extremely original recipe with which you can salt the tomatoes in a cold way. For this, unripe fruits and a significant amount of garlic are used. Its proportions may vary depending on the individual wishes of the hostess and on how spicy the appetizer should be.

• tomatoes - 2 kg;
• vinegar 9% - 1 tsp;
• salt - 2-3 tbsp. l.;
• sugar - 1 tbsp. l.;
• garlic - 1 head;
• dill - 2 umbrellas;
• green horseradish leaves (cherries, currants) - 2 pcs.

Cooking

• Make a small hole in the tomatoes.
• Lay leaves, dill umbrellas at the bottom of the jar.
• Fill the container with tomatoes punctured up. Between the layers you need to place garlic cloves.
• Add the required amount of salt, sugar and vinegar to the container.
• Tomatoes pour boiled water and place in the cold.

Salted Tomatoes Cold Process Without Vinegar

You can save a lot of time if you make pickled tomatoes cold without vinegar. Their undoubted advantage is the absence of the need for sterilization. The brine is incredibly rich, it can be used separately, as a spicy sauce for all kinds of meat dishes.

Ingredients:

• tomatoes - by capacity;
• water - 800 ml;
• salt - 2 tbsp. l.
• spices, herbs;
• garlic - 2 heads;
• bell pepper - 2 pcs.;
• hot pepper - 0.5 pcs.;
• dill - 1 bunch.

Cooking

• Make a brine of salt and water by boiling it.
• Make a dressing from herbs, garlic and spices by chopping the ingredients.
• Arrange the tomatoes and dressing in layers in a jar. Fill with brine.
• Insist in the cold for 10 days and close.

Salt delicious tomatoes in a saucepan for the winter, recipes with photos

As a rule, before tomatoes, cucumbers and other vegetables were salted in barrels or wooden tubs - in such containers, the blanks could be stored for a very long time. However, in modern times, few people have left or have such wooden “units” at home, especially if you live in a big city. Despite this, juicy salted tomatoes are one of the most welcome guests on the winter table, so, by analogy with barrel pickled tomatoes, a recipe for salted tomatoes in a saucepan appeared. Enamelware cannot completely replace wooden barrels, and it will also come in handy on the farm, so you won’t be able to leave it in the cellar, but it’s easy to pickle vegetables and then transfer them to jars to lie until winter. So, quick salting of tomatoes in a saucepan requires the following ingredients and equipment:

• a large enamel pot with a lid;
• tomatoes (it is recommended to take not the most ripe tomatoes and, preferably, of the same variety, as well as not the largest sizes);
• umbrellas and dill branches themselves;
• horseradish root;
• garlic;
• currant leaves (if any);
• hot chilli pepper;
• salt.

1. Before starting salting, you need to wash the pan well and, preferably, pour boiling water over it to get rid of bacteria and detergent residues. Tomatoes also need to be washed well and the stalks removed. You also need to peel the garlic. Its amount depends on the volume of the pan, tomatoes - and, at the same time, on personal preferences: if you need the ready-made salted tomatoes in the pan to be sharp and spicy, the amount of garlic can be increased.2. At the bottom of the pan with a green pad, you need to put half of all the cooked spices and herbs, and you can put tomatoes on top of all this. If they are “different-sized”, then at the very bottom it is better to put those that are larger and more elastic so that under their own weight the tomatoes do not turn into ketchup. When all of them are stacked, shake the pan a little so that the tomatoes settle better.3. After a layer of tomatoes, a layer of greens should again follow: currant leaves, dill and others (perhaps you personally like the taste, for example, basil or mint). To cover the last green layer, you need to pick up a plate more or less suitable diameter for the pan. Now you can leave the tomatoes for a while and do the brine.4. All you need to make it is water and salt. You need to boil water, completely dissolve the salt in it and boil everything together for several minutes. For 5 liters of water you will need approximately 350 g of salt. When the brine is ready, it must be poured into a saucepan over the plate to the brim, closed with a lid and set to cool.5. Such tomatoes are salted for about a month, or even longer (depending on the variety of tomato), so if you need a pan more often, keep this in mind. After this period, ready-made tomatoes can be taken out and eaten. The pot can stand this way for quite a long time, and in a cold place even until spring, but some housewives prefer, after pickling, to shift the tomatoes pickled in the pan into jars that are more convenient for use. To do this, you need to rinse them well, sterilize, let them cool completely and, after transferring the tomatoes from the pan into containers for preservation, close them with twisting or elastic rubber lids.