Salt the tomatoes with cold water. How to salt tomatoes in a cold way: recipes, tips, photos and videos

There is no limit to the imagination of housewives, especially if we are talking about tasty and healthy eating their loved ones, and they don’t just make seamings for the winter, they come up with various ways canning - hot, dry and cold way pickled tomatoes. Here are three options that you should definitely try to decide which one you like best.

So, for starters, let's look at options for hot canning so that we have them in our collection. You will need two kilos of medium-sized tomatoes (it is preferable to take cream for preservation), you also need to take two carrots, five cloves of garlic, two bell peppers, one “light”, half a stalk of tarragon and celery, three dill umbrellas, 10 black peppercorns, two clove bud, five currant leaves, five cherry leaves, citric acid on the tip of a knife. You can still put a few in a jar according to the old Russian recipe oak leaves so that the tomatoes remain strong after heat treatment. You will also need a liter of water, two tablespoons of sugar, a spoon coarse salt, four bay leaves.

The hot method necessarily includes brine in the recipe, it must be prepared on the basis of boiling water and poured into jars in boiling form. First you need to put the brine to boil, boil water for 10 minutes, with diluted sugar, salt, adding Bay leaf.

At this time, you need to fill the jar with ingredients, it is advisable to keep the sequence: you need to put garlic, slices bell pepper, a piece of chili, tarragon, carrot slices, dill sprigs, black peas, clove buds, currant, cherry, oak leaves, and then fill the balloon to the top with tomatoes.

Filled jars must be sterilized. Suitable for this and the usual way: pour boiling water into the pan up to the “shoulders” or put them on the grate, and water will boil below. A three-liter jar should be sterilized for 20 minutes, and a liter jar for 10.

Pour in the brine. Now you need to add citric acid: for a three-liter one with a slide on the tip of a knife, and for two liters - without a slide. Roll up, turn over and cover until cool with something warm.

Cold pickled tomatoes

Cold pickled tomatoes has a number of advantages, firstly, in this way, you can get the most delicious pickles. But there are also disadvantages, for example, not everyone has the opportunity to store such preservation in cool place at a constant temperature, because you can’t put a dozen three-liter cans in the refrigerator, and there is a cellar only in private homes. But if you have a cellar, then this recipe was created just for you, because with its help you will greatly facilitate the process of performing home preservation. First you need to try a few jars.

For a three-liter container, you need to take two kilos of medium and small tomatoes, a tablespoon of coarse salt, the same amount granulated sugar, one and a half liters of water, a third of a glass table vinegar, five cloves of garlic, three dill umbrellas, three bay leaves, three aspirin tablets, 10 black peppercorns, a sprig of celery, tarragon and others spices optional.

Put the bay leaf, allspice peas, garlic cloves, celery sprig, herbs and dill umbrella on the bottom, then lay the tomatoes tightly, and a few more cloves of garlic and dill greens on top.

Now you can pour brine into the balloon and add three aspirin tablets. close plastic lid and put in storage, if you have prepared only one jar, then you can store it in the refrigerator, but transfer the rest of the preservation to the cellar. A month later (minimum 21 days) you can already try what we got.

Now you know the easiest cold pickled tomato recipe, but you can also try dry. Tomatoes pickled in this way are not stored for a long time, so cook them only in small jars and, if pickles are regularly present on your table. And now, when the tomatoes are still ripening in the beds, but in fresh you have already eaten them, you can cook a wonderful pickle for your family.

From the ingredients you need to take only three kilos of tomatoes, 200 g of coarse salt, 30 different leaves (currant, cherry, oak, celery, dill, horseradish).

Wash the tomatoes thoroughly, then prick each fruit with a fork at the stem or cut off the bottom. Next, you need to lay the fruits in rows, sprinkling salt in each recess. The row must be covered with fruit leaves, at the end it is necessary to cover the tomatoes with leaves. Put for four days in a cool place, after which the pickle can be eaten.

Cold pickling tomatoes

Cold pickling tomatoes for the winter makes it possible to achieve rich aroma and taste. In the villages, traditionally used for these purposes oak barrels, but in urban conditions this option is not available, so housewives have to look for interesting modifications of these recipes.

You may have already tried with mustard. This recipe is one of the simplest and most original. Preservation is perfectly stored in a cool place in glass jars. Tomatoes are obtained with a spicy flavor, with dense pulp. Mustard will only improve the flavor of the brine.

For a three-liter jar, you need to take 60 g of salt, a dozen black peppercorns, a slightly smaller amount of fragrant, six bay leaves, four cloves of garlic, a sprig of dill (dry or fresh), a piece of horseradish root, 20 g of mustard powder.

The bottle should be clean and dry, spices should be placed on the bottom, then the tomatoes should be tightly packed, they must first be pricked in several places with a toothpick or a two-pronged fork.

In a liter of water - cold boiled - you need to dilute the salt, and pour the contents of the jar with this brine. Top with tomatoes folded in several layers of gauze, pour mustard powder(tablespoon).

In order for the vegetables to be salted, they must be kept for two weeks (approximately) at room temperature. Then the jars should be closed with plastic lids, left in the refrigerator for a few more weeks. Tomatoes will be fully prepared only after four weeks.

cold pickled tomato recipe

For a long time already, tomatoes have moved from ornamental plants to favorite vegetables, which have squeezed pickles that have long been familiar to the Russian table, and in the 19th century it became popular in the villages and cold salting tomatoes in a barrel. Today, without “tomato” preservation, it is impossible to imagine both everyday and festive menus.

Salting tomatoes in a barrel is not at all difficult, the technology is very simple and understandable, but, of course, not everyone has barrels, and you can only put it in a spacious basement, which only residents of private houses can afford. According to tradition, pickling in barrels is a popular way for rural residents, who always prepare vegetables for a large family.

But if you have a barrel and a spacious basement, then it's time to try this old Russian recipe and try the pickles that were on the table 100 years ago. The barrel must, of course, be wooden, but not from conifers, as this tree will give bad smell. The barrel must be washed well hot water, then boiling water, and at the end - cold.

Spices will give vegetables a special taste, we will use twigs and greens fresh dill, bitter Bell pepper, celery, parsley, horseradish, black currant leaves. Next, you need to wooden container lay tomatoes tightly and pour with salt solution, it should be at the level of six percent. To prepare the brine, add 550 g to eight liters of water. rock salt. Next, you need to put a wooden circle, which must be covered with a cloth, and put a load on top. This is necessary so that the vegetables do not float and are completely in the brine.

The barrel will take about 10 kilos of tomatoes, 200 g of dill, large head garlic, one horseradish root, a large pod of bitter pepper.

cold pickled tomato recipe suitable for salads, in a barrel they always turn out more tasty and fragrant.

Cold pickled green tomatoes

Barrel green tomatoes have lovely fragrance, dense pulp and quick recipe cooking. It's perfect for them cold pickling green tomatoes.

You must prepare the ingredients, given that for every kilogram of vegetables and every liter of brine, you need to take 50 g of dill seeds, two blackcurrant leaves, five cherry leaves, a tablespoon of sugar, two tablespoons of salt, 15 peppercorns.

The brine must be prepared in advance, dissolve sugar and salt in water, add pepper, leaves, herbs and seeds. When the brine cools down, it is necessary to soak the tomatoes, for this they must be poured with cold boiled water. After that, the fruits must be cut at the base of the stalk, put in jars scalded with boiling water, for tomatoes it is advisable to take three-liter ones. Pour in the cooled brine, cover nylon lids. Pickles should stand at room temperature for about six days, and then can be stored in the refrigerator.

cold pickled tomato recipe

If you tried how delicious it turns out cold pickled green tomatoes, then you will surely try other options for pickles. In winter, canned jars will sell out with a bang, and it’s not at all necessary to save it until the holidays or special occasions. You can easily turn regular dinner in a solemn feast, if you serve a plate with chopped green tomatoes on the table. Serving them to the table, you need to cut into slices, sprinkle with green onions and season with vegetable oil.

They are always filled with hot marinade, but you can try preparing them with cold brine. For miniature fruits, you can use the same recipe that you already know well.

And if you love at all unusual recipes, try . Tomatoes are harvested in slices, and the result is delicious salad, and if you add your favorite herbs and spices, then it will have an unsurpassed aroma.

Salted tomatoes for the winter, recipe with photo "Lick your fingers"

What you need to pickle a tomato for the winter in a cold way in jars:

Red tomatoes, elastic in texture without flaws - 1.5-2 kg (approximately how much will go in)

Coarse salt without additives - per 2 liter of water / per jar 3-4 tbsp. spoons

Sugar - 1 teaspoon

Garlic - 1-2 heads.

Spices and herbs:

umbrellas and sprigs of dill,

parsley or celery a few sprigs or pieces of roots,

3-4 peas of allspice,

2 pcs. carnations,

2 pcs. black pepper.

If possible, a few leaves: cherries, blackcurrants, 2 bay leaves

If desired, for better storage and aroma 2h. spoons mustard seeds. For those who love sharp blanks from a tomato 1-2 hot peppers.

Three-liter jar, plastic plain lid.

How to pickle tomatoes in a jar for the winter in a cold way, you will lick your fingers with a recipe with a photo:

Pour 2 liters of water into the pan (maybe a little more + 50-100 grams) and put on fire, boil.

We wash the jar and put it over steam or in the oven to sterilize, about 10 minutes.

Meanwhile.

Wash the tomatoes thoroughly running water. You can and should remove plaque, bacteria and special contaminants with salt or soda, rubbing vegetables with them.

Washed, rinsed, pour boiling water over, let them dry slightly, on a clean towel or in a colander.

We also rinse the greens and leaves, scald them with boiling water before putting them in a jar.

We clean the garlic, rinse, part of the cloves can be cut into plates or in half.

We put the jar on the table (be careful). At its bottom we place a part of dill, spices and garlic.

Pepper can be put whole, just pre-pierce it with a fork through a couple of places or cut into rings. On top again spices and again tomatoes alternating with garlic. When you reach the neck of the jar, pour in the remaining mustard (this step is optional).

In boiling water, add salt and sugar, bay leaf, stir. Some of the spices can also be thrown into boiling water, so the brine will turn out more fragrant. Boil while boiling for 5 minutes.

Remove the brine from the heat, let it cool to a warm state and only then pour the tomatoes over it, not reaching 1-2 cm from the edge of the jar.

About 2 liters of brine are poured into one jar.

Note: if we do without mustard, then you can add 2-3 aspirin tablets.

Close with plastic lids.

And we set to infuse, salt the red tomatoes in a cold way in a relatively cool place (cellar). I store until ready on the balcony in the shade (under the table, but we don’t have heat in September).

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

How to salt tomatoes 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, it is extremely piquant taste different salted tomatoes in a bucket in a cold way. 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 classic recipes is pickling tomatoes in a barrel in a cold way. Need to be given Special attention a container in which 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 greenery and taste. different spices. Tomatoes can be subjected 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 peppers- 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

lovers hot snacks will be able to use the recipe according to which the tomato is salted in a cold way 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

Can be used 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.

Ingredients:

• 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 to container required amount salt, sugar and vinegar.
• 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 no need for sterilization. The brine is incredibly saturated, it can be used separately, as 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.

Tomatoes are a long-established culture for almost all continents. From this healthy vegetable many dishes are prepared, it is added to borscht, pizza, pilaf, salads and dressings. Tomatoes are often stuffed and baked, but the central place of tomatoes is still given to salting. In this form, tomatoes can be consumed even by those who adhere to proper nutrition.

One of the most diet recipes tomatoes are cold pickling. Only 13.7 calories are included in 100 g. At the same time, in such tomatoes, maximum amount trace elements. Iodine, rubidium, cobalt and a whole list useful substances, among which there are such dietary fibers necessary for the body.

in jars under capron lid

An extra way that will fall in love with the most unpretentious housewives. With it, you do not need to prepare seam lids, keys, burn your hands through a jumping towel. Just cover the cold tomatoes and put them in a cool place, so as not to spoil the delicious recipe.

We will need:

Cooking:

• Before cold salting, collect a suitable amount of containers and wash them thoroughly. Only clean containers can keep pickles for long term. According to the recipe above, we need 4-5 one and a half liter cans. Wash them with "Pemolux" and hold over the steam for 3-4 minutes;

• Now prepare vegetables, herbs and seasonings. Wash everything thoroughly and conduct a visual selection. Tomatoes, horseradish leaves and other additives should not have spots, dents, cracks or other damage. Otherwise, the workpiece will oxidize and disappear;

• Before planting in a jar, tomatoes need to be pierced. This is done so that the tomato is salted in the brine. Cut each tomato near the stalk with the edge of a knife. The first layer in the jar will be horseradish leaves. Immediately distribute them among all banks. Lay the tomatoes on top of the greens in one row. Press them closer, but so that they do not crush each other. Place fruit leaves and dill between layers. Alternate layers, cover the final row with horseradish leaves and sprinkle with garlic;

• Before filling the jar, leave a free 4-5 cm to the neck. Add salt, spices, top everything with cold running water and close the jars with nylon lids.

with mustard

Mustard serves as a kind of preservative in tomato pickle. In addition, in some recipes, it gives an exquisite peppery taste, which only becomes brighter and richer over time.

We will need:

Cooking:

In already prepared jars it is laid out on the bottom equal amount spices: bay leaf, cloves, peppercorns. Next, clean prepared tomatoes (with punctures) are stacked. It is better to spread them upside down. Alternate with spices to the edge of the jar. Leave 3-4 cm of free space at the top and fill with brine.

The stacked tomatoes are poured with prepared brine: in cold, warm or even boiled water, mix salt, sugar, spices can be added if desired. Pour it into jars with tomatoes in such a way as to cover the tomatoes, but leave extra space (about 3 cm).

It is a distance of 3-4 cm that we need to add mustard. Cut the cheesecloth into small pieces. Put it in the neck of the jar. One part should remain in the jar, the other part should hang down like a ponytail. Pour mustard seeds or mustard powder into the enclosed part of the gauze. We cover the second part of the gauze on top. The edges of the gauze are rammed into a jar and closed with a lid on top. So you need to complete each jar of tomatoes.
A kind of mustard plug will protect the tomatoes from premature mold and add some zest to the brine already 3 weeks after the infusion. Banks must be stored in a cold cellar or refrigerator.

green tomatoes in jars

Green tomatoes are not the same as red ones. They are considered unripe, but despite this, the art of pickling makes them edible and very tasty. You can pickle them different ways, the simplest and unpretentious way is cold filling.

We will need:

Cooking:

Green tomatoes must be of perfect quality: approximately the same size, without cracks and rot. Process them in water, remove the leaves and make a puncture on the back of each tomato. Further, sheets of horseradish are laid out in sterilized jars, here you can also add leaves of fruit trees or twigs.

We put tomatoes on top of the leaves, sprinkle them with spices: sugar, chopped cloves of garlic, dill. Bay leaf can be added to taste. Leave 4 cm to the edge, maybe a little less. Pour the tomatoes with brine. Dilute salt for 2 liters of brine, you can add a couple of bay leaves. Salt for green tomato brine should be coarsely ground. Extra - not suitable, it is better if it is sea ​​salt. Stir the mixture and pour it over the tomatoes, do not pour in the rest of the salt!

Sprinkle the top of the pickles directly on top of the brine with mustard in equal portions, about 1 tablespoon. Now it remains to close the jar with a sterile metal lid and put it in a cold place. You can open no earlier than after 1.5 months.

pickled red tomatoes in jars

For pickling tomatoes from red varieties of tomatoes, it is better to choose miniature types, for example, cream. They fit easily into jars and have firm flesh. Instead of cream, you can add a variety of cherry tomatoes, cherries, pears, oaks to jars.

We will need:

Cooking:

For the indicated amount of products, it is necessary to prepare 1.5 liters of brine. It all depends on the varietal size of the tomato. In 1.5 l warm water dilute salt, mustard powder and sugar. Let the mixture disperse and prepare the jars and tomatoes. Banks must be sterile clean. Tomatoes need to be selected and washed.

Chop the fire and garlic. Share the dill. Break the bay leaf into crumbs. Put a mixture of bay crumbs, pepper, garlic and dill on the bottom of the jar. Arrange the tomatoes on top, alternating layers to the top of the container. About 3 cm should remain until the top of the neck of the jar. Put sprigs of clean parsley under the lid, pour in the brine and close the lid.

Salting a tomato in a cold way in a barrel

This recipe is considered the fastest of what you can think of for salting in a barrel. Tomatoes are lightly salted after 7 days.

We will need:

Cooking:

Before salting, the barrel must be carefully inspected. Wash away dust and existing contaminants. Further, tomatoes and additional seasonings are conditionally divided into three parts. The barrel is filled with three layers of tomatoes with alternating seasonings. The first layer of dill, currant leaves and cherries. Next, crushed garlic cloves and currant berries are laid out. After that, the tomatoes fall asleep.

When the barrel is filled with tomatoes, brine is poured into it. Dissolve 900 g of salt in boiling water. Salt slurry is filtered through sterile gauze, and then the already cold solution is poured into a barrel of tomatoes. Gauze is covered from above and oppression is laid. For oppression, it is better to take glass, enameled, wooden utensils. But by no means metal. Oxidizing reactions will proceed from the metal in the brine.
Immediately after salting, the barrel is placed in a dark, cool place. Within 7 days the cellar with tomatoes is checked. If mold forms on the gauze, the fabric is washed and put back into the barrel. A week later pickled dish will be ready.

Cold pickling of green tomatoes in a bucket

In our recipe there is no such preservative as vinegar, but despite this, this ambassador easy to winter. green tomatoes under New Year will be real exotic dish and while they're still waiting to be harvested, check out the recipe below.

We will need:

Cooking:

The secret of this recipe is that the harvested tomatoes must be unripe, green. As a result of fermentation, they will reach their apogee of readiness and will be edible. However, their color will still remain green. So, first, the plastic bucket is washed well with baking soda and mustard powder. All ingredients for salting are also washed.

The first layer is laid out at the bottom of the plastic: half of the spices and the first part of green tomatoes. The second layer of spices is poured into the middle, the rest of the tomatoes with pepper, garlic and leaf spices complete the masonry. From above the barrel is filled with brine from 6 kg of salt, pepper and water.

The brine is prepared as follows: salt is stirred in boiling water, pepper is poured into them. The resulting infusion cools down, filtered and sent to a bucket for pouring. The filled bucket is covered with oppression and infused in a dark, warm place for 7 days; after a week, tomatoes can be tasted. This salting recipe can last until winter. To do this, the buckets must be kept in a cool room at a temperature not higher than +4 Cº.

Quick pickling of tomatoes in a cold way

Fresh tomatoes in the summer are sometimes not as relevant as salted ones. In summer, you want salted tomatoes, and in winter, on the contrary, fresh ones. You can get fully salted tomatoes within half an hour after cooking. Stock up only plastic bags, a good bunch of greens and, of course, selected tomatoes. The recipe is good because it does not require a large number products, and this portion is enough for daily ration, excess tomatoes do not have to be thrown out.

We will need:

Cooking:

Check the integrity of the bags, inflate them and see if there are any holes in them. For successful salting it is better to make a double bag - insert one into the other and put the ingredients according to the recipe there. Rinse the tomatoes and make notches at the spout. Now immerse 1 kg of tomatoes in boiling water. 1-2 minutes is enough and you can take it out. Peel the skin, in direct contact with the pulp, the brine salts the tomatoes faster.

Grind the garlic with herbs, pour the mixture into the bag and put the peeled tomatoes there. IN boiling water(1 L) add the indicated amount of salt. Stir the liquid until smooth, be sure to cool it and fill it with a bag of tomatoes. hot pickle pay for packages. Place the cellophane with tomatoes in a saucepan filled with cold water, put the saucepan in the refrigerator or cold cellar. After half an hour, you can proceed to the first test, but ideally, if the tomatoes ferment for 24 hours. This portion of tomatoes is enough for a family of 4-5 people for lunch and dinner. Enjoy the spicy taste of young tomatoes!

Cold pickled tomatoes without vinegar

This tomato recipe is prepared without vinegar and is aged for the first week under open lid. The recipe is for cooking tomatoes in three-liter jar, so follow this recipe for each workpiece separately.

We will need:

Cooking:

Sterilize the container, prepare the tomatoes. Make an incision on each tomato, insert a small clove of garlic inside for the effectiveness of salting. At the bottom of the jar, put pepper, whole bay leaves, the remaining chopped garlic, mustard seeds. In this recipe, mustard seeds can be replaced with grated powder. Then you need to take a quarter of a teaspoon of the finished powder, because this type of spice is considered more vigorous.

Spread on top of seasonings garlic tomatoes, and fill them on top classic brine(1 liter of warm water + 1 tbsp sugar + 1 tbsp salt). The jar should not be covered with a lid, the brine will oxidize under the influence of the air within 1 week. For a richer taste, tomatoes can be left under open air for another 1 week, then cover and put in a cool place. As a tomato flap, it is allowed to use chintz or cotton pieces of fabric or gauze.

Cold pickling tomatoes with vinegar

It is hard to imagine a winter table with homemade fresh tomatoes, it's practically impossible. But pickles solve this shortcoming. We offer a recipe for tomatoes with vinegar. best variety This recipe uses cherry tomatoes. They are small and spectacular, in combination they will also be a table decoration.

We will need:

Cooking:

Prepare a brine in boiling water (boil for 5 minutes, then turn off) from the above ingredients and let the mixture cool. In the meantime, prepare the containers and vegetables. Remove the stalks from peppers and tomatoes, wash them, sterilize the jars.

At the bottom of the jar, put half a serving: finely chopped garlic, herbs, peppercorns and chopped bell pepper, parsley. Place the tomatoes on top of the jar. Sprinkle the top of the tomatoes again with the second part of the seasonings. From above, pour vegetables with vinegar already cold brine, close with screw metal lids and send to a cold place. After 2 weeks, pickled tomatoes will be ready to eat.

The tomato is the most common vegetable in the kitchen. It is cut into salads, dried, fried, stewed. The vegetable is often used in cooking. winter preparations. There are a large number of recipes for pickles and pickled tomatoes.

All of them differ in the ingredients that make up the composition. Blanks may have sweet or salty taste, have a point or sourness. It all depends on taste preferences housewives and their households. But there is one common feature that unites the recipes - a unique memorable taste.

Useful properties of salted tomatoes

Salted tomatoes preserve all useful nutrients, as in fresh fruits. Microminerals, such as iron, magnesium, calcium, have a beneficial effect on the functioning of the cardiac system.

Tomato contains lycopene. This substance is a natural antioxidant. Lycopene removes accumulated toxins and toxic substances in the body, improves well-being and strengthens the immune system.

Salted tomatoes have low calorie. This allows you to use them in the daily diet, even for people on a diet. Vegetables improve performance gastrointestinal tract and have a mild laxative effect.

Note! As a rule, in addition to the tomatoes themselves, other vegetables are present in pickling recipes. They also have a positive effect on health and help to cope with various ailments.

The taste of further harvesting is determined by several factors. It also depends on how long it lasts.

• Tomatoes for pickles must be selected suitable variety. Usually they are called so - pickled tomatoes. The fruits must be small in size so that they fit in the jar without damage. The tomato has a hard elastic skin with a smooth bright color, free of blemishes and cracks. Fleshy large fruits of vegetables are not suitable for pickling, they are salad varieties.
• Banks are required to heat treatment. They can be baked in the oven at elevated temperature, you can boil in a saucepan. Sterilization is carried out immediately before the workpiece. After the procedure, the jar is wiped dry with a towel. All cooking utensils must be clean.
• The vegetables that make up the recipe are washed from dirt, the stalks and tails are removed. Tomato fruits are pierced near the stalk. When pickling tomatoes, greens are often used. It can be currant leaves, dill umbrellas. Black peppercorns, garlic, horseradish root are well suited. Hot red pepper is sometimes added for spiciness.
• After preparation, the blanks are stored in a cool place, away from light sources. Thus, the workpiece can stand up to 2 years.

Tomatoes for the winter in a cold way - recipes

How to grow more crops?

Any gardener and summer resident is pleased to receive big harvest with large fruits. Unfortunately, it is not always possible to get the desired result.

Often plants lack nutrition and useful minerals

It has the following properties:

• Allows increase yield by 50% in just a few weeks of use.
• You can get good harvest even on low-fertility soils and in adverse climatic conditions
• Absolutely safe

Classic cold pickling recipe

1. Salt, 2 tablespoons;
2. Sugar, 1 tablespoon;
3. 3-4 cloves of garlic;
4. Vinegar 9%, 1 tablespoon;
5. Greens as desired.

Cooking:

Greens, garlic, clean tomatoes are laid out at the bottom of a sterilized jar. Tomatoes are laid tightly, but try not to change.

They take a liter of cold purified water, add vinegar to it, dissolve sugar, salt and pour the contents of the jar. The container is closed with a lid and put in the refrigerator. In this way, tomatoes are salted in about a month.

The old-fashioned salting recipe

Ingredients used (per 2 liter jar):

1. Small tomatoes -1.5 kg;
2. Salt, 2 tablespoons;
3. Sugar, 2 tablespoons;
4. 3-4 cloves of garlic;
5. Vinegar 9%, 1 tablespoon;
6. Dill umbrellas, currant or cherry leaves.

Cooking:

The brine is prepared in advance. Boil a liter of water, add sugar and salt, add vinegar. Cool the brine to room temperature. Greens, garlic, spices and tomatoes are placed in a clean container. Pour into container cold brine, roll up the lid and clean in a cool place.

mustard pickle recipe

Ingredients used (per 2 liter jar):

1. Small tomatoes -1.5 kg;
2. Mustard powder, 1 tbsp
3. Salt, 2 tablespoons;
4. Sugar, 2 tablespoons;
5. Pepper, 3-4 peas;
6. Vinegar 9%, 1 tablespoon;
7. Greens as desired.

Cooking:

Pour a liter of water, put on fire and bring to a boil. Dissolve a spoonful of mustard, salt and sugar, at the end add vinegar. Tomatoes are laid out in rows in the prepared container, green leaves and peppers are added between their layers. Pour cold brine into the jar and roll up the lid.

Stories from our readers!
“I am a summer resident with many years of experience, and I started using this fertilizer only last year. I tested it on the most capricious vegetable in my garden - on tomatoes. The bushes grew and bloomed together, the harvest was more than usual. And they didn’t get sick with late blight, this is the main thing.

Fertilizer really gives more intensive growth garden plants, and they bear fruit much better. Now you can’t grow a normal crop without fertilizer, and this top dressing increases the number of vegetables, so I am very pleased with the result."

Cold pickled green tomatoes

Ingredients used (per 2 liter jar):

1. Green tomatoes, 1.5 kg;
2. Salt, 2 tablespoons;
3. Sugar, 1 tablespoon;
4. 3-4 cloves of garlic;
5. Dill, parsley;
6. Vinegar 9%, 1 tablespoon;

Cooking:

If you want the tomatoes to be soft, then they are pre-blanched for 3-5 minutes. Make small cuts in green tomatoes, put in a jar, add greens and garlic cloves between the rows.

Boil a liter of water with sugar and salt, cool the contents of the pan. Pour cold water over the jar, close the top with a lid and put in the refrigerator. Tomatoes will be salted in 1.5-2 months.

Dry cold salting

Ingredients used (per small bucket):

1. Ripe tomatoes, 1.5 kg;
2. Salt, 2 tablespoons;
3. Sugar, 1 tablespoon;
4. 3-4 cloves of garlic;
5. Currant or cherry leaves;
6. Vinegar 9%, 1 tablespoon;

Cooking:

The workpiece is made in a small deep container, a pan or bucket is suitable. Clean pierced tomatoes are placed at the bottom of the bucket, currant leaves, garlic are put to them, sprinkled with sugar and salt, at the end you can add horseradish for taste and smell.

Close the lid and put a press on top. Keep the workpiece at room temperature for a day, then put it in the refrigerator.

Unusual recipes for cold cooking tomatoes have already fallen in love with more than one thousand housewives. They continue to cook, making their own adjustments to the composition of the ingredients to taste.

Note! Tomato preparations are made in every family. It's delicious and healthy treat able to decorate any table and please everyone without exception.