A simple salting of a tomato in a cold way. Cold-salted tomatoes
Recipe and photo tasty snack- blanks for New Year's table Ekaterina sent us, these are salted tomatoes with basil and citric acid (the recipe can be used for canning and salting for the winter).
Fragrant salted tomatoes without vinegar
Now you can still buy inexpensive late tomatoes on the market and cook them for the New Year or Christmas table. fragrant snack. Pickled tomatoes with citric acid according to this recipe will be ready in a month and a half. Just in time for the holidays! 😉
The recipe for pickling tomatoes without vinegar is designed for a 3-liter jar
- 2.5-3 kg of medium-sized (better " Lady fingers"or in the form of a light bulb)
- 4 garlic cloves
- 2 branches of dill with umbrellas and seeds
- 5-6 currant sheets
- 9-10 cherry leaves
- 1 horseradish sheet
- 8-10 black peppercorns
- 3-5 cloves
- 2.5 tablespoons of sugar
- 1.5 tablespoons of salt
- Citric acid on the tip of a knife
You can add salted tomatoes with citric acid to this recipe different greens: basil, tarragon, cilantro, mint, etc. to taste, but do not mix all herbs in one jar, although .... Maybe something with something can be mixed, but I only did it with basil, because I love the combination of tomato and basil flavors.
How to pickle tomatoes without vinegar
- Prepare jars and lids. I wash jars and lids with baking soda and then sterilize them in boiling water.
- Wash the tomatoes (no need to blanch), herbs, peel the garlic.
- In a prepared warm jar, lay greens, spices, garlic and tomatoes in layers. Greens, garlic and spices should be the first, middle and last layer in the jar.
- Fill the jar with boiling water to the very top, so that the water even overflows a little. Leave everything for 15-20 minutes.
- Then, using a strainer or spoon to remove the foam, drain the water from the jar into the pan.
- Add salt, sugar to the water and bring the brine to a boil.
- From above in a jar of tomatoes put on the tip of a knife citric acid.
- Pour out hot pickle back to the bank. Close the lid or roll up and turn the jar upside down.
Cooking time: Not indicated
To prepare a 3 liter jar you will need:
- 7-10 peas of black and allspice,
- 4 pieces of laurel leaves,
- 3-4 cloves of garlic,
- a couple of sprigs of parsley,
- 0.5 tsp mustard seeds,
You can replace the mustard seeds with mustard powder. But with powder, the taste is more vigorous and bright. If you want to experiment, you can add other spices.
Wash the tomatoes well and dry with a paper towel.
We prepare the jar - wash it and sterilize it. You can support it over steam to speed up the process.
At the bottom we lay out greens, pepper, Bay leaf, mustard, horseradish.
We prick the tomatoes several times with a fork (in the place of the stalk). This is done so that during cold salting they are better saturated with brine and salted.
We begin to lay the tomatoes, trying to fill the jar tightly. Add mustard seeds.
We take a liter of boiled water and dilute salt and sugar in it. The water must be room temperature. To make the salt dissolve well, stir the water thoroughly.
Pour the prepared brine over the tomatoes.
We leave the jar for 1-2 weeks to infuse. It should stand at room temperature without a lid - this is important to get the right taste.
To avoid getting dust and midges into the jar, it can be covered with gauze.
There is no need to be afraid that the tomatoes turn sour.
After a couple of weeks, we put a plastic lid on the jar and put it in the refrigerator. There, vegetables will ripen for another 2-4 weeks.
In a month you can try our tomatoes. Delicious, isn't it? We also recommend using the recipe for making delicious pickles for the winter.
The recipe for harvesting salted tomatoes for the winter in a cold way without vinegar. Such an appetizer is made faster and much healthier, since it does not contain vinegar.
Cold pickling of tomatoes without vinegar
Cold jar pickled tomatoes without vinegar are a great way to save time and make wonderful winter preparations. Cold salting is different in that it helps to keep everything useful material vegetables, but it should be borne in mind that pickles prepared in this way cannot be stored for a long time in room conditions, only in the refrigerator or cellar. By consistency, vegetables cooked in this way remain dense and look very appetizing.
There is a lot various recipes pickling tomatoes, and everyone can choose what suits him. Vegetables can be spicy or lightly salted - it all depends on the chosen recipe. Salted tomatoes in jars in a cold way without vinegar are incredibly appetizing and are definitely suitable for those who cannot eat marinades. Therefore, everyone should try this method of harvesting red ones.
True, before proceeding with the direct preparation of pickles, you should carefully prepare the fruits. They should be elastic without any flaws, small in size. Tomatoes need to be washed and torn off their stalks, and then you need to let the fruits dry completely on a paper towel.
As for the container, it should also be thoroughly washed and poured over with boiling water. You should not worry about the complete integrity of the can, since you do not need to roll them up. Tara may well serve as glass jar, and a barrel, and a tub, and even a plastic bucket. Housewives should also consider that:
1. For blanks, you need to take the same ripe fruit about the same shape.
2. Do not mix several varieties of tomatoes.
3. Fruits of fleshy varieties are best suited for pickles.
4. To avoid bursting the skin of the fruit, you should simply pierce them with a toothpick at the stalk.
5. Wash tomatoes and greens as carefully as possible.
6. The brine can be made both immediately cold and hot, and then cooled.
For pickling tomatoes according to this recipe, you will need:
- tomatoes - 6 kg;
- salt - 2 tbsp. l.;
- water - 800 ml;
- peeled garlic - 1 cup;
- salad pepper- 2 pcs.;
- bitter pepper - half;
- fresh dill - 1 bunch.
First, boil water, add the indicated amount of salt to it, then again let the mixture boil. Let it boil for a few minutes and remove from heat. Leave the brine to cool completely.
Now you should finely chop the peeled garlic, washed greens, lettuce pepper with the stalk previously removed and hot pepper. All this must be put through a meat grinder (it is best to use a large stack).
When the brine has completely cooled down, you can put the fruits in a container, if you come across large ones, you can cut them into pieces. The red ones should be laid in layers, sprinkling with garlic and herbs.
Pour the prepared solution into the filled container. We close the container nylon cover. We leave the pickles in a cold place for 10 days. It is also necessary to take into account the possibility that the liquid may splash out of the container, so it should be in a bowl or plate. After two weeks, tomatoes can already be eaten.
For cooking spicy snack you will need the following ingredients:
- tomatoes - 1 kg;
- dill - 30 g;
- cherry - 1 leaf;
- currant - 1 leaf;
- bay leaf - 3 pcs.;
- water - 1 l;
- mustard powder - 15 g;
- sugar - 70 g;
- black peppercorns - 7 pcs.;
- salt - 1 tbsp. l.
We spread the fruits in the prepared container and shift with parsley, dill, currant and cherry leaves. Bring the water, salt, sugar and peas to a boil in a saucepan. Then pour mustard powder, after which we let the mixture cool completely.
Pour cold brine into a container with fruits and close it with a plastic lid. Keep spins in a cool dark place. After 14 days, pickles can already be served on the table.
The appetizer according to this recipe is very unusual, here's what you need to make it:
- tomatoes - 1.5 kg;
- honey - 5 glasses;
- lemon juice - 100 ml;
- sea salt - 5 g;
- garlic - 4 cloves;
- cilantro and basil - to taste;
- chili pepper - ½;
- olive oil - 60 g.
On the washed fruits, small cross-shaped incisions should be made and lowered for a few seconds in boiling water. Now the tomatoes can be peeled and sprinkled with salt. In this form, they should stand until the salt has completely melted.
Next, mix the peeled and chopped garlic, chopped cilantro, chili and basil. Separately mix lemon juice and honey. We put the tomatoes in a container and sprinkle them with garlic, herbs and pepper. Add the juice that stands out from the fruit to the honey-lemon mixture, pour in the olive oil there.
Pour the resulting marinade into a container with red ones, it should cover them with a cavity. The twist should stand at room temperature for several hours, after which it must be sent to a cold, dark place.
cold green tomatoes
You can salt not only red tomatoes, but also green ones. And by the way, they turn out to be no less tasty. Here's what you need for salting according to this recipe:
- tomatoes (green) - 1 kg;
- currant - 5 leaves;
- dill umbrellas - 2 pcs.;
- garlic - 7 cloves;
- horseradish - 3 leaves;
- chili pepper - 1 pc.;
- allspice - 3 pcs.;
- water - 1 l;
- salt - 2 tbsp. l.
Finely chop garlic and chili. At the bottom of the prepared container we lay out some greens and spices, and on top of the tomatoes in one row. It takes about half a jar. Then again sprinkle the fruits with herbs, garlic, chili and allspice, and again put the tomatoes. With such layers we fill the container to the top.
Dissolve salt in water and pour it into a container with tomatoes, and then close everything with a plastic lid. It is necessary to leave the seaming in a cold place for a week, and then open and release the resulting gas and, closing it again, send it to stand in the refrigerator. A month later, tomatoes can and should be eaten.
Rolling according to such recipes is very easy and quick to prepare, there is no need to waste time, prepare hot brine and engage in painful sterilization of blanks. In addition, salted tomatoes without vinegar are very healthy and will become a real decoration of your winter table.
Salted tomatoes in jars cold without vinegar, simple recipes with photo
Healthy snacks for the winter! Let's talk about how to cook delicious pickles from tomatoes without using hot brine and vinegar.
How to pickle tomatoes for the winter without vinegar?
Recipe for harvesting green, red tomatoes without vinegar in jars for the winter.
In Ukrainian, this method of salting is called “ferment tomatoes”. Those. Tomatoes do not undergo any heat treatment, but are fermented only through fermentation.
I really love pickled tomatoes.
How to pickle tomatoes in a jar?
At the bottom of a 3-liter jar, put currant leaves, parsley, parsley. peppercorns (black and allspice) a few peas each. Lay on the tomatoes and cut one onion into half rings. Add a piece of red pepper (chili) and parsley. Pour into a jar 70-80 g of salt (incomplete 100-gram stack) and pour cold water and close with a capron lid. All. We put in a cold place (cellar).
In a jar, tomatoes ferment more slowly than in a bucket or pan. Therefore, they can live up to the New Year.
If you ferment tomatoes in large saucepan, then pour 2 cups of salt into one bucket of water.
P.S. To prevent mold (film) from forming, add a tablet of acetylsalicylic acid to the jar.
Almost everyone in the village fermented: cabbage, cucumbers, tomatoes. Without any vinegar, with vinegar, this is pickling. And pickled salted tomatoes - lovely snack To hot boiled potatoes, but better for mashed potatoes, the taste of childhood.
There are no wooden barrels, they have sunk into oblivion, we brew in 3- liter jars. Banks, wash their lids, sterilize them. Ripe, but strong tomatoes and greens for pickling mine. Greens can be cut into strips, the composition is classic: horseradish leaves, sprigs of currants and cherries, dill with seeds.
For one 3 liter jar you need
1.5 kg of red tomatoes, a handful of greens, 2 bay leaves, 8-10 black peppercorns, 2 cloves, 2-3 allspice peas, garlic cloves if desired. For pouring: per 1 liter of boiling water
200 grams coarse rock salt
Close the bottom of the jar with chopped greens, put spices, put tomatoes, cover with greens on top. Boil water, add salt, stir until completely dissolved. Hot brine pour it into a jar, close the jar with a lid and leave it indoors for two or three days. During this time, the brine is slightly fermented, the jars of tomatoes are immediately rearranged in cool place: in the refrigerator, on the balcony, in the basement. Do not touch for 2-3 weeks, the process of fermentation of tomatoes is in progress. Then you can try the tomatoes.
How to pickle tomatoes for the winter without vinegar?
In Ukrainian, this method of salting is called “ferment tomatoes”. Those. Tomatoes do not undergo any heat treatment, but are fermented only through fermentation. I really love pickled tomatoes.
Salted tomatoes in jars without vinegar in a cold way
The fantasies of the hostesses are endless. They add new ingredients to the recipe. Of course, it is recommended to do hot salting, but cold canning is healthier. Cold pickling of tomatoes in jars without vinegar is easy, the main thing is to follow the instructions.
Option for pickling tomatoes using the cold method No. 1
Harvesting is a favorite business of every woman. Every year in the summer, everyone tends to close the tomatoes to feast on them in the winter. Many are accustomed to corking according to a recipe already familiar to them, and do not want to experiment once again. And someone even prefers to use salted tomatoes in jars in a cold way without vinegar. Below is a recipe for tomatoes for the winter, which is still worth writing down.
2 kilograms of tomatoes;
big spoon vinegar essence;
3 large spoons table salt;
A large spoonful of granulated sugar;
Black currant leaves;
Let's start cooking:
To begin with, it is recommended to sterilize the cylinders. This is done in pairs or in the form easy wash soda containers. Then you need to prepare the tomatoes. They must be thoroughly washed and sorted out. You need to look very carefully so that rotten or crushed fruits do not come across. Cut off the tail of each tomato and pierce this place with a fork once. This will help the brine get inside.
At the bottom of each container, put a horseradish leaf and a dill inflorescence. Then you need to carefully stack the tomatoes so as not to damage any fruit. Vegetables should be placed close to each other. Through each layer, you need to add prepared spices and leaves.
Option for pickling tomatoes using the cold method No. 2
Many housewives like to preserve vegetables in a cold way. Especially this recipe will be to your liking. busy women who don't even have time to cook. And here you do not need to boil anything and spend extra minutes. Also, after cooking, vegetables do not lose their beneficial features. Below is a recipe where the ingredients are designed for a three-liter bottle. Accordingly, if you need to close a couple of cans salted tomatoes fast food, then multiply the number of ingredients by 2, if 3 - by 3 and so on.
For pickling tomatoes you will need:
2 kilograms of tomatoes;
45 grams of mustard powder;
2 liters of purified water;
Let's start cooking:
The first step is to wash all the cylinders. It is better to clean them with soda. It is able to destroy any pollution. It will also take a few minutes to sterilize the jars. Then you should thoroughly wash the vegetables and sort them out. It is advised to get rid of the ponytails, and set aside rotten and rumpled fruits. Now you need to boil water. It must be cleaned, but in no case from the tap, otherwise the whole taste of the snack will be spoiled.
Prepared seasonings must be laid out in each container. You can add celery leaves to add flavor. To spice it up, they usually add hot peppers and a few cloves of garlic. After that, you will need to very carefully place the tomatoes in the banks, distributing them close to each other. The balloon must be filled to the shoulders.
In each container filled with vegetables, you will need to pour table salt. Fill jars with purified water. It should fill 2 cm above the vegetables. Take note of the amount of water. Usually more than 2 liters is not required for a three-liter cylinder. On top you need to put mustard powder wrapped in gauze. Cylinders can be closed with plastic caps. The workpiece must be sent to the refrigerator. After a month, the snack can be eaten. salted tomatoes in jars in a cold way without vinegar with mustard are ready.
Option for salting tomatoes with a cold method No. 3
Everyone wants to treat themselves to something salty or sour on cold winter days. For this occasion, every year women make preparations from vegetables. Tomatoes and cucumbers take the leading positions in home-made preparations. There are a lot of recipes for salted tomatoes, most of which use vinegar essence. But not everyone likes tomatoes cooked with the addition of this ingredient, so they try in every possible way to exclude vinegar in their recipe. You can try making delicious pickled tomatoes with aspirin.
For pickling tomatoes you will need:
5.5-6 kilograms of tomatoes;
Half a glass of granulated sugar;
A glass of vinegar essence;
3.5 liters of purified water;
A couple of heads of garlic;
Celery for taste;
Black currant leaves;
Half a glass of rock salt;
2 aspirin tablets per 3 liter jar.
Let's start cooking:
The cylinders must be sterilized in advance. In each of them, add 3 cloves of garlic, pre-chopped, a couple of bay leaves, herbs and a little allspice. Before salting, all tomatoes should be pierced with a fork, so they are better salted. Vegetables must be placed close to each other in jars. This must be done carefully so as not to damage the fetus. At the very end, it is advised to add celery, garlic and vinegar essence.
Be sure to try the resulting brine. If everything is fine, leave the balloons to infuse. After a certain period of time, the brine will need to be drained into the pan using a lid with holes. Put aspirin tablets into the cylinders and fill with brine again. Banks need to be closed with plastic lids pulled out of boiling water. It is better to store such a workpiece in the refrigerator. After 2 weeks, the snack can be tasted. Salted tomatoes in jars in a cold way without vinegar with aspirin are ready.
Option for pickling tomatoes using the cold method No. 4
There is a category of people who love exclusively green tomatoes. They can, like red fruits, be very tasty to cook. Basically, all housewives make preparations with vinegar, but few people know the recipe for making salted green tomatoes without adding this ingredient. This recipe suggests cold-cooking pickled tomatoes in jars without vinegar or sugar.
For pickling tomatoes you will need:
1 kilogram of green fruits;
Leaves of a currant bush;
5 cloves of garlic;
hot pepper (optional)
2 large spoons of table salt.
Let's start cooking:
All ingredients in this recipe are for one two-liter jar. First you need to prepare the vegetables. To do this, you need to thoroughly wash the tomatoes and sort them out. It is strongly recommended to get rid of the tails and discard the rotten fruits. Next, prepare your favorite spices.
All cylinders must be pre-cleaned in any way. At the bottom of each jar sinks a small amount of chopped greens. Then vegetables are stacked close to each other. The next layer is finely chopped greens, garlic and hot peppers, if you chose it as additional component. So, alternating prepared spices and tomatoes, you need to fill the entire container. Last layer dill and greens are laid out.
Now you need to prepare the brine. To do this, you need to dissolve table salt in purified water. Then ready composition should be poured into a container with vegetables. The water should cover the tomatoes. After that, the jar can be closed with a plastic lid pulled out of boiling water. Salted green tomatoes for the winter in jars are ready in a cold way without vinegar. The workpiece can be transferred to the cellar or refrigerator, there is no difference, the main thing is that it is cool there. In a month, tomatoes can be tasted.
All recipes for pickling vegetables are very simple. In most of them, vinegar essence is added. Many, for certain reasons, due to their health, cannot use it. Such people consider salted tomatoes in jars in a cold way without vinegar a real find. All of the above recipes are good in their own way. Choose, create and treat your family with delicious and healthy preparations.
Salted tomatoes in jars in a cold way without vinegar
Salted tomatoes in jars in a cold way without vinegar, in addition to good taste retain all useful substances. Best Recipes salted tomatoes in jars for the winter you will find in this article.
Hello everybody!
What a busy time right now! Harvesting is already in full swing, and most housewives are beginning to prepare for winter. , having prepared, it's time to start pickling tomatoes.
This wonderful preparation will help you out more than once cold winter. It can be an appetizer on the table, and one of the ingredients in many salads. If you are still considering whether to close the tomatoes or not, then my answer is definitely close! Moreover, this process is not at all troublesome and will not take you much time.
Well, if you had a fruitful year, then I advise you to do more. All recipes are very simple, well, the result is just awesome.
Green tomatoes in jars for storage in the apartment - "lick your fingers"
Be sure that by salting green tomatoes in the hot way described in this recipe, your tomatoes will stand quietly until spring. The only "but", most likely they will be eaten much earlier!
Quick, easy and delicious - just what we need!
We will need:
- green tomatoes;
- water - 1 l;
- sugar - 4 tablespoons;
- salt - 3 teaspoons;
- vinegar 6% - 100 g;
- bell pepper.
Cooking:
For 1 liter of water, add 3 tablespoons of sugar and 3 teaspoons of salt, as well as 100 g of 6% vinegar.
How to make sweet-salty tomatoes for the winter without sterilization?
A lot of people like tomatoes not to be too salty. That's what this simple recipe is for. Do not be afraid of the amount of sugar in the ingredients, because in combination with spices and salt you will get the very sweet-salty taste we need.
- tomatoes;
- celery greens;
- Bay leaf;
- carnation;
- black peppercorns;
- allspice;
- salt - 2 tablespoons;
- sugar - 7 tablespoons;
- citric acid - 1 tsp.
Cooking:
Cold process tomatoes with mustard that can be stored until spring
Love spicy? Then these tomatoes will definitely appeal to you! This easy mustard recipe will become one of your favorites as it is easier than putting everything you need in a jar, pour water over it and shake it up.
Such a blank will stand until spring, but only if it is stored in a refrigerator or cellar.
We will need (for a 3 liter jar):
Cooking:
If you do not have any of the listed spices, then you can not use them.
A simple video recipe on how to salt tomatoes in 3-liter jars in a cold way without vinegar
Vinegar is very often used in twists, but many try to avoid it. For those who do not like the presence of this ingredient in recipes, I am attaching a video that quickly and easily explains how to salt tomatoes without vinegar.
We will need:
- tomatoes - 1.5 kg;
- bell pepper - 1-2 pcs.;
- garlic - 4 cloves;
- parsley - a small bunch;
- dill umbrellas - 3 pcs.;
- horseradish leaf 10 cm long;
- water - 1.5 l;
- salt - 60 g (or 2 tablespoons with a large slide).
Cooking:
Salted tomatoes with vinegar and onions for the winter (recipe for a liter jar)
Opening a jar of tomatoes, pickled with vinegar and onions, you will undoubtedly be pleasantly surprised, because everything will be delicious: tomatoes, onions, and peppers. The fragrant combination of vegetables and spices will whet the appetite of everyone who tastes this dish!
We will need (per liter jar):
- tomatoes;
- sweet pepper - 0.5 pcs.;
- onions - 1 pc.;
- garlic - 2 large cloves;
- sugar - 0.5 tablespoon;
- salt - 1/4 tablespoon;;
- vinegar 9% - 25 ml;
- bay leaf - 1 pc.;
- mustard seeds, black peppercorns, allspice, dill (or ready mix for pickling - 1 teaspoon).
Cooking:
- We clean the onion and cut it into half rings. We put some in the bank.
Don't cut too thin.
- Peel the garlic and cut in half lengthwise. We also send it to the bank.
- We clean the sweet pepper from seeds and stalk, cut it into 4 parts, two of which are laid out on top of the onion.
- Fill the jar halfway with prepared tomatoes.
They should be small, since we salt them in liter jars.
If you roll more jars, then increase the ingredients in required amount once.
Salting tomatoes in a cold way with vinegar according to a recipe from grandmothers
In the past, when pickling vegetables, everyone used aspirin. Jars with pickles are stored for a very long time, do not explode. A method proven over the years. And despite the fact that in our time this is not a very popular salting method, it has a place to be.
We will need (for 5 three-liter jars):
- tomatoes;
- horseradish leaves;
- umbrellas and dill seeds;
- peppercorns - 8 pcs. to the bank;
- bay leaf - 3-6 pcs. to the bank;
- rock salt - 100 g;
- sugar - 200 g;
- vinegar 9% - 250 ml;
- raw cold water- 5 l;
- aspirin - 2 tablets.
Cooking:
How delicious to salt green tomatoes for the winter in jars so that they are like barrel ones?
Barrel tomatoes have a special taste that is difficult to achieve by salting them in jars. But, if you follow the recipe below exactly, your tomatoes will taste very similar to those that are salted in barrels.
We will need (for a 3 liter jar):
- green tomatoes;
- garlic - 10 cloves;
- horseradish leaves - 3 pcs.;
- cherry leaves - 2 pcs.;
- currant leaves - 2 pcs.;
- dill - 2-3 umbrellas;
- peppercorns - 10-15 pcs.;
- water - 1.5 l;
- sugar - 1.5 tablespoons;
- salt - 1.5 tablespoons;
- mustard - 1.5 tablespoons ready-made or 1.5 tsp dry.
Cooking:
Such cuts are necessary for better pickling of tomatoes.
Hot tomatoes with citric acid per 3 liter jar
The hot salting method is more troublesome, but no less tasty. Here, instead of vinegar, citric acid is used. Tomatoes will be stored for a long time and delight you and your guests throughout all the cold weather.
We will need (for a 3 liter jar):
Cooking:
OK it's all over Now! I tried to combine in this article the most popular and proven methods of pickling tomatoes. I hope you choose the one that suits you and you will be satisfied with the result.
And don't forget to spin! This storehouse of vitamins will support the immune system and help you avoid illness this winter.
Bon appetit!
Harvesting tomatoes for the winter has great amount cooking options. The most popular of them, oddly enough, are not particularly difficult. Experienced housewives they know how to salt tomatoes for the winter in jars - simple recipes include a minimum of products: vegetables, water, salt and spices.
Salting in a cold way without vinegar
To keep in tomatoes maximum amount vitamins and trace elements, they should be salted without the use of vinegar. No matter how varied the recipes for this method of salting are, they are united by one thing: storage conditions. The snack will be suitable for consumption only if stored at low temperatures.
red tomatoes
For cooking, we select vegetables of the same size and varieties with similar taste characteristics.
Ingredients:
- ripe tomatoes - 3 kg;
- table salt - 15 g;
- water - 0.4 l;
- garlic - 8 cloves;
- bell pepper - 1 medium;
- hot pepper - ½ pc.;
- dill inflorescences - 5 pcs.
Cooking:
We put water on fire. After boiling, dissolve the salt in it. Return to the stove and let it boil again. Remove from the hob and cool the brine to room temperature. Peeled garlic, prepared sweet and hot peppers(without stalk and seeds) we send to a blender and grind into gruel.
Decontaminated in microwave oven Fill jars with vegetables. We alternate the layers with dressing and fill the containers with marinade. We close the pickles with a capron lid and put them in the refrigerator. After a couple of weeks, the snack can be put on the table.
green tomatoes
More saturated in taste and dense in consistency, green tomatoes can also be salted without vinegar.
Ingredients:
- unripe tomatoes - 0.4 kg;
- water - 0.4 l;
- salt - 15 g;
- currant (preferably black) - 4 leaves;
- dill - a pair of inflorescences;
- garlic - 5 shares;
- horseradish - 2 medium or 1 large leaf;
- allspice - 2 peas.
Cooking:
We bake glass jars over steam. Grind the garlic cloves and horseradish leaves with a knife. We place a part of the seasoning in the bottom of the container and sprinkle each layer of green fruits with it. Salt water at room temperature and pour the contents of the jars with the marinade. Close with a polyethylene lid. We place the jars in a cool place, such as a cellar. Within a month, we open the container twice for access fresh air for a snack. After 4 weeks, the pickles are ready for tasting.
Classic recipe for salted tomatoes per 1 liter
Knowing classic version with a dosage per 1 liter of product yield, you can experiment with both volume and ingredients winter snack tomatoes. The main thing is to strictly observe the proportions.
Ingredients:
- medium-sized tomatoes - 7-8 pcs.;
- water - 400 g;
- salt - 12 g;
- sugar - 15 g;
- acetic acid (72%) - 15 g;
- garlic - 4 cloves;
- horseradish root - 50-70 g;
- peppercorns - 4 pcs.;
- bay leaf - 2 pcs.
Cooking:
We send washed and peeled garlic and horseradish roots, peppercorns and bay leaf to the bottom of the sterilized jar. We fill the container with vegetables, close the top with dill umbrellas. Boil filtered water in a saucepan and pour over the tomatoes. We seal everything with a plastic lid for 20 minutes. After a third of an hour, put the liquid on the fire again, stir sugar and salt in it and let it boil. Pour the brine into the jar, carefully add a spoonful of vinegar essence on top and roll it up with a tin lid. We put the containers upside down and cover them with heat (a blanket, a bedspread, terry towels, etc.) for a day. Ready period - 3-4 weeks.
So that the snack has marketable condition when serving, when filling the jar, vegetables should not be tamped. In close quarters, they will certainly crack. Additional measure A precaution in this regard is to pierce the fetus near the peduncle. By the way, it is better not to remove it: a treat with a twig looks more appetizing.
Hot way to pickle tomatoes with vinegar
This option for cooking tomatoes using vinegar has many varieties: this is how dried and dried tomatoes are marinated. pickled vegetables, sweet, bitter and spicy. One of the most popular and simple recipes is a variant using garlic cloves, dill buds and foliage from garden trees. The recipe is based on the calculation of products for three-liter dishes.
Ingredients:
- tomatoes - 11-16 pcs. (depending on size);
- salt - 30 g;
- sugar - 75 g;
- water - 1.2 l;
- blackcurrant - 4 leaves;
- wild cherry - 3 leaves;
- horseradish leaves - 1 medium;
- dill inflorescences - 3 pcs.;
- garlic - 6 cloves;
- laurel - 3 leaves;
- black pepper - 6 pcs.;
- coriander - 5 pcs.;
- acetic acid (72%) - 1 tablespoon.
Cooking:
We wash vegetables, leaves and inflorescences of plants. We heat the glass in the microwave. First, we pour pepper into a glass container, then coriander, garlic cloves and lavrushka. Fill the jar with tomatoes. Fill with boiling water and leave the products to warm up for half an hour. After this time, drain the marinade, salt and dilute the prescribed amount of sugar in it. Bring the temperature back up to 100 degrees.
Add cherry, currant and horseradish leaves, dill umbrellas to jars. Pour everything with brine, on top - a spoonful of vinegar. We close the jars with tin lids, turn over and cover with a blanket for 10 hours.
Salted tomatoes as barrel
The special taste of barrel salted tomatoes can be reproduced in urban areas. To do this, you do not need a large oak barrel, its analogue will be a bucket made of food-grade plastic. Otherwise, everything remains the same as in the old Russian recipe.
Ingredients:
- tomato - 2500 g;
- coarse salt - 90g;
- water - 2500 ml;
- horseradish - 5 leaves and 70-100 g of roots;
- cherry leaves - 16 pcs.;
- currant leaves - 12 pcs.;
- dill inflorescences - 4 pcs.;
- basil (greens) - 2 plants;
- mint - 7-8 leaves;
- laurel - 4 leaves;
- garlic - 4 cloves and 7 arrows;
- hot pepper - 1 pc.;
- allspice - 4 peas;
- coriander - 8 pcs.;
- mustard seeds - 10 pcs.
Cooking:
We thoroughly wash all products, clean the roots of horseradish. At the bottom we form an “air cushion”: lay out half of the spices. Leaves of shrubs and mint, horseradish; sliced chopsticks of garlic arrows; dill umbrellas and basil greens will keep the pickles marketable.
We pierce each tomato with a wooden toothpick in the stalk area to speed up the fermentation process. We fill the bucket with fruits, lay out the remaining components of our “pillow” on top, as well as a burning pod.
To prepare the marinade, salt boiling water and add granulated sugar, bay leaf and peppercorns, mustard seeds and coriander. As soon as the brine boils, pour the tomatoes completely. The process of immersing vegetables in water must be gradual, otherwise the skin will crack. Everyone leaving the marinade should end up in a bucket. As soon as the brine seeps to the very bottom and covers the spices that are at the top, you can proceed to final stage salting.
Instead of a lid, we use a plate of a slightly smaller diameter, on which we install oppression. Marinade should seep out from under our press plate, which will indicate full immersion the contents of the container into the brine.
Leave the snack for 24 hours at room temperature. During this time, fermentation will appear as foam on the surface of the plate, and the brine in the bucket will become cloudy. After 4-5 days, the solution will become noticeably lighter, and the tomatoes will decrease in volume. This means that the fermentation process has taken place. 
We remove the load, remove the plate and close the bucket tight lid. Store such an appetizer should be either in the refrigerator or in the cellar. Salting will be completely ready in a month, you can eat it until next autumn.
The marinade actively penetrates the fetus during the first two weeks. Then the process slows down and finally comes to naught after three months. This means that vegetables become lightly salted and ready to eat within a couple of weeks after spinning. They pick up salt until about December and then keep their taste unchanged for the rest of the shelf life.
Salting halves
If the harvest is successful in size, the pickling process comes to a standstill: the fruits do not pass through the neck of the jar. In this case, the recipe for salting tomatoes in halves always helps out.
With sunflower oil
simple and quick recipe includes, in addition to the usual components, vegetable oil. It makes the appetizer more delicate in taste. The quantity of products is calculated on a container of 1 liter.
Ingredients:
- tomato - 0.7 kg;
- salt - 15 g;
- sugar - 25 g;
- garlic - 2 cloves;
- parsley - 3 sprigs;
- bay leaf - 1 pc.;
- black pepper - 2 peas;
- citric acid - 1 tsp;
- vegetable oil - 1 tbsp;
- bitter pepper - 1 pc.
Cooking:
We wash the products, clean the peppers and garlic. We cut large tomatoes in half. We fill a clean container with vegetables, put parsley and garlic sticks there. For marinade, add bay leaf and peppercorns to boiling water, salt and dissolve granulated sugar and citric acid. We fill the jars with a solution, leave the vegetables to soak and warm up for 30 minutes. Then we drain the marinade, the second time we bring its temperature to 100 degrees on the fire and pour it into the pickles. Gently tip the spoon over the top. vegetable oil. We roll it up with tin lids, wrap it in heat for 10 hours and put it in a cold place for storage.
with mustard
Increased number mustard seeds in comparison with the usual proportions, it can radically change the taste of a familiar product. The pickle is sweet and sour with a sharp, unique bitterness.
Ingredients:
- tomatoes - 750 g;
- salt - 12 g;
- sugar - 60 g;
- garlic - 3 cloves;
- mustard seeds - 20 g;
- vinegar essence - 5 g;
- allspice - 2 peas;
- dill greens - 4 sprigs;
- hot pepper - ½ pc.
Cooking:
We cut the selected and washed fruits into two halves. First of all, pour the mustard seeds and garlic into the container, then place the vegetables with the pulp down, and dill on top.
We are preparing the marinade. Dilute in boiling water bulk products then add pepper. Pour the brine halves for half an hour. For re-boiling, drain the marinade using a nylon lid with a spout and special holes. Bring the marinade to a boil on the fire and immediately pour warm tomatoes over it.
We close the lids with a seaming machine. Turn upside down, cover with a blanket for half a day. After complete cooling, store at a temperature not exceeding 10 degrees.
with celery
Not the most common recipe for halves with celery surprises not only piquant taste, but also unusual view. So that the snack does not turn into a mushy mass, the choice should be stopped on fleshy specimens with medium-density skin. This will allow the products to retain their appetizing appearance after heat treatment.
Ingredients:
- tomatoes - 1200 g;
- green celery - 2 branches;
- black pepper - 3 peas;
- dill inflorescences - 2 pcs.;
- cilantro - 3 sprigs;
- garlic - 6 cloves;
- salt - 30 g;
- sugar - 25 g;
- citric acid - 1 tsp
Cooking:
We blanch most of the clean, halved tomatoes and send them to a glass container, where pepper, chopped celery stalks and cilantro are already laid. Saute remaining vegetables small fire within 15 minutes. Salt and dissolve sugar and citric acid. We make the dressing homogeneous with a blender. To get rid of the seeds, wipe the resulting mixture through a sieve. Fill the sauce halves in a glass jar and close the lid.
Here you can use threaded caps or work with a seamer. The main thing is that the contents of the container are hot.
The best salt for working with tomatoes is stone, Extra class. iodized fine salt definitely not recommended for pickling. Its crystals penetrate too rapidly into the fetus, iodine changes the normal rate of fermentation. As a result, you can get soft, moldy fruits of an indefinite shape - in the event that during the first three weeks the bank simply does not explode.
- For canning, you should choose fruits without flaws of approximately the same size and variety. A crop harvested on a warm sunny day is preferred.
- Before salting glass containers disinfected over steam, in the oven or in the microwave for half an hour. Tin lids sterilized in boiling water.
- Almost all varieties of tomatoes are suitable for winter harvesting. Red, yellow, brown, unripe green fruits look great on the table as a whole and cut. If the vegetable is not soft enough, it can be blanched.
- The minimum products that need to be stocked up before salting, except for tomatoes, are garlic, horseradish roots, dill inflorescences and, of course, sugar, salt and vinegar.
- With any composition of the marinade, the storage temperature of pickles should not rise above 10 degrees. The shelf life of this type of snack is one year under appropriate conditions.
Conclusion
The answer to the question of how to salt tomatoes for the winter in jars is not difficult. Simple recipes and available products allow you to harvest the fruits in the most short time. The main thing is not to forget the three rules.
- Crockery, vegetables and spices must be perfectly clean.
- Do not experiment with new recipes on all available crops.
- Do not serve food from jars with a swollen lid, foam or mold inside.
Any treat should strengthen the health of loved ones, please with an appetizing view and surprise with a variety of flavors.
Cold jar pickled tomatoes without vinegar are a great way to save time and make wonderful winter preparations. Cold pickling is different in that it helps to preserve all the useful substances of vegetables, but it should be borne in mind that pickles prepared in this way cannot be stored for a long time at room conditions, only in a refrigerator or cellar. By consistency, vegetables cooked in this way remain dense and look very appetizing.
There are so many different recipes, and everyone can choose what suits him. Vegetables can be spicy or lightly salted - it all depends on the recipe chosen. Salted tomatoes in jars in a cold way without vinegar are incredibly appetizing and are definitely suitable for those who cannot eat marinades. Therefore, everyone should try this method of harvesting red ones.
True, before proceeding with the direct preparation of pickles, you should carefully prepare the fruits. They should be elastic without any flaws, small in size. Tomatoes need to be washed and torn off their stalks, and then you need to let the fruits dry completely on a paper towel.
As for the container, it should also be thoroughly washed and poured over with boiling water. You should not worry about the complete integrity of the can, since you do not need to roll them up. A glass jar, a barrel, a tub, and even a plastic bucket may well serve as a container. Housewives should also consider that:
1. For harvesting, it is necessary to take equally ripe fruits of approximately the same shape.
2. Do not mix several varieties of tomatoes.
3. Fruits of fleshy varieties are best suited for pickles.
4. To avoid bursting the skin of the fruit, you should simply pierce them with a toothpick at the stalk.
5. Wash tomatoes and greens as carefully as possible.
6. The brine can be made both immediately cold and hot, and then cooled.
Classic recipe
For pickling tomatoes according to this recipe, you will need:
- tomatoes - 6 kg;
- salt - 2 tbsp. l.;
- water - 800 ml;
- peeled garlic - 1 cup;
- salad pepper - 2 pcs.;
- bitter pepper - half;
- fresh dill - 1 bunch.
Cooking:
First, boil water, add the indicated amount of salt to it, then again let the mixture boil. Let it boil for a few minutes and remove from heat. Leave the brine to cool completely.
Now you should finely chop the peeled garlic, washed greens, lettuce pepper with a previously removed stalk and hot pepper. All this must be put through a meat grinder (it is best to use a large stack).
When the brine has completely cooled down, you can put the fruits in a container, if you come across large ones, you can cut them into pieces. The red ones should be laid in layers, sprinkling with garlic and herbs.
Pour the prepared solution into the filled container. We close the container with a capron lid. We leave the pickles in a cold place for 10 days. It is also necessary to take into account the possibility that the liquid may splash out of the container, so it should be in a bowl or plate. After two weeks, tomatoes can already be eaten.
mustard tomatoes
To prepare a spicy snack, you will need the following ingredients:
- tomatoes - 1 kg;
- dill - 30 g;
- cherry - 1 leaf;
- currant - 1 leaf;
- bay leaf - 3 pcs.;
- water - 1 l;
- mustard powder - 15 g;
- sugar - 70 g;
- black peppercorns - 7 pcs.;
- salt - 1 tbsp. l.
Cooking:
We spread the fruits in the prepared container and shift with parsley, dill, currant and cherry leaves. Bring the water, salt, sugar and peas to a boil in a saucepan. Then pour mustard powder, after which we let the mixture cool completely.
Pour cold brine into a container with fruits and close it with a plastic lid. Keep spins in a cool dark place. After 14 days, pickles can already be served on the table.
honey tomatoes
The appetizer according to this recipe is very unusual, here's what you need to make it:
- tomatoes - 1.5 kg;
- honey - 5 glasses;
- lemon juice - 100 ml;
- sea salt - 5 g;
- garlic - 4 cloves;
- cilantro and basil - to taste;
- chili pepper - ½;
- olive oil - 60 g.
Cooking:
On the washed fruits, small cross-shaped incisions should be made and lowered for a few seconds in boiling water. Now the tomatoes can be peeled and sprinkled with salt. In this form, they should stand until the salt has completely melted.
Next, mix the peeled and chopped garlic, chopped cilantro, chili and basil. Separately mix lemon juice and honey. We put the tomatoes in a container and sprinkle them with garlic, herbs and pepper. Add the juice that stands out from the fruit to the honey-lemon mixture, pour in the olive oil there.
Pour the resulting marinade into a container with red ones, it should cover them with a cavity. The twist should stand at room temperature for several hours, after which it must be sent to a cold, dark place.
cold green tomatoes
You can salt not only red tomatoes, but also green ones. And by the way, they turn out to be no less tasty. Here's what you need for salting according to this recipe:
- tomatoes (green) - 1 kg;
- currant - 5 leaves;
- dill umbrellas - 2 pcs.;
- garlic - 7 cloves;
- horseradish - 3 leaves;
- chili pepper - 1 pc.;
- allspice - 3 pcs.;
- water - 1 l;
- salt - 2 tbsp. l.
Cooking:
Finely chop garlic and chili. At the bottom of the prepared container we lay out some greens and spices, and on top of the tomatoes in one row. It takes about half a jar. Then again sprinkle the fruits with herbs, garlic, chili and allspice, and again put the tomatoes. With such layers we fill the container to the top.
Dissolve salt in water and pour it into a container with tomatoes, and then close everything with a plastic lid. It is necessary to leave the seaming in a cold place for a week, and then open and release the resulting gas and, closing it again, send it to stand in the refrigerator. A month later, tomatoes can and should be eaten.
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