Recipe for pickling large tomatoes. Salted Tomatoes Easy Recipe

One of the most commonly used food for preservation is the tomato. Pickled tomatoes contain whole vitamin complex help improve digestion.

Previously, recipes for delicious salted tomatoes were passed down from generation to generation. Now every housewife, if desired, can find an infinite number of recipes for every taste.

Salted tomatoes for the winter in jars with vinegar in a simple way

I propose a method of harvesting tomatoes for the winter, we will not boil the brine, we will not sterilize anything, we will just boil the kettle.

Ingredients:

• tomatoes
• Garlic
• horseradish leaves
• Dill with stems, umbrellas
• Hot peppers 1 PC.
• Carrot
• bell pepper
• Bay leaf
• Salt 1 tbsp.
• Sugar 1.5 tbsp
• Vinegar 6% 50 ml

Cooking:

Banks use 1.5 liters, washed well with soap and dried.

Grind 1.5 sheets of horseradish, put on the bottom of the jar

Wrap a sprig of dill in a circle and also lower it into a bottle

Add 4 cloves of garlic. Cut it or not, everyone decides for himself

Add half of hot red pepper

We put the tomatoes, do not ram hard so that they do not burst

Where there are voids, we report the carrots, cut into long sticks. You can add whole bell peppers if needed.

We report from above Bay leaf. So we fill all the containers

We boil the kettle, pour boiling water to the brim, immediately cover with lids

Banks in this position stand for 10-15 minutes. If the contents are above boiling water and the lid rises, you can put a small weight on top

If the jars stand for more time, then nothing will happen to the tomatoes.

After 15 minutes, drain the boiling water.

Add 1.5 tablespoons of sugar, 1 tbsp. a spoonful of salt

Pour vinegar

Pour boiling water again with a slide, cover with a lid, twist with a key

We overturn the jar in our hands, see if it leaks. We put on the lid, cover with a blanket. Thus, the pickle evenly, slowly cools. We then remove the product long-term storage. Better, of course, in a cold place, but you can store at room temperature

Cold salted tomatoes

popular and universal recipe canned tomatoes is cold salting. This recipe is worth a closer look when preparing for the cold season.

Ingredients:

• tomatoes 1.5 kg
• celery 2 bunches
• dill 1 bunch
• parsley 1 bunch
• tarragon 1 bunch
• horseradish root 1 pc.
• garlic 1 clove
• water 1.5 l
• coarse salt 3 tbsp.

Cooking:

We wash the jar for salting with soda, there is no need to sterilize.

At the bottom of the jar we put 3-4 sprigs of parsley

Add a sprig of tarragon

A sprig of celery and horseradish root, previously cut into rings

Chop the garlic clove finely and put it in a bowl. Add dill umbrella

Choose tomatoes of the same ripeness. I put them in a bank. Add parsley and dill between tomatoes. Strongly compact the jar is not worth it

Let's start preparing the brine. pouring cold water add 2 tablespoons coarse salt for each liter of water, dissolve the salt and fill the jars with brine

The liquid should reach the very top of the jar. We make sure that the brine covers our fruits.

We cover the jars with lids and take them to the refrigerator or to the cellar. Tomatoes will ferment for at least a month, only then they should be put on the table.

Salted tomatoes with mustard for the winter

Fans of spicy mustard will surely enjoy pickling. It will spice up the dish.

Ingredients:

• tomatoes 1.5 kg
• dill 3 umbrellas
• garlic 3 cloves
• currant leaves 5 pcs.
• horseradish root 1 pc.
• red pepper 1 pc.
• mustard 2 tbsp
• water 1.5 liters
• salt 3 tbsp

Cooking:

Prepare a clean, dry jar. At the bottom of each of them, put a couple of garlic cloves, 3-5 blackcurrant leaves, 3 dill umbrellas and horseradish root. To make the salting sharper, it is recommended to cut it into small half rings. Also add red pepper

Well-washed tomatoes, put in a jar and shift with greens to the very edge

We fill everything clean cold water, after salting it. The water must completely cover the contents.

Pour 2 tablespoons of dry mustard. Top with blackcurrant leaves.

We cover the jars with lids in which there are holes for air to escape. For 7 days, the jars stand in a warm room, ferment, and take them to a cold room

Salted tomatoes are a great appetizer that pairs well with just about any side dish. They can also be added to salads and stews.

Quick pickling of tomatoes in their own juice

I offer another way to salt the tomatoes, without brine.

Ingredients:

• tomatoes 1.5 kg
• celery 2 bunches
• dill 3 bunches
• garlic 7 cloves
• honey 2 tbsp. l.
• salt 3 tbsp. l.

Cooking:

Peel and finely chop the celeriac and dill

Cut garlic cloves into small pieces

Wash and peel the tomatoes, for this we cut them crosswise, then pour them with boiling water and leave for a couple of minutes

Then drain and rinse with cold water. After this procedure, the skin is easily removed.

Cut the peeled vegetables lengthwise, salt each half

Place two tablespoons of honey in a large bowl.

We carefully put the tomatoes, pour greens and garlic on top, add salt

Then we put the next layer of tomatoes, also add dill and garlic, salt. We continue to lay out layer by layer

We cover the bowl with a plate, put something heavy on top. We leave the tomatoes for a day.

A day later you can serve the dish

Green tomatoes in Georgian for the winter

Those who believe that all recipes for pickling tomatoes are similar to each other are advised to take a closer look at Georgian way conservation

Georgian cuisine is one of the most ancient. She is sharp and exquisite taste their meals.

Ingredients:

• green tomatoes 1 kg
• celery 2 bunches
• hot pepper 50 g
• garlic 5 cloves
• salt 2 tbsp
• water 1 l

Cooking:

We cut them in half or crosswise so that they retain their integrity.

Finely chop the garlic

Finely chopped celery leaves

We also grind hot peppers. The finer the pepper is cut, the sharper the salting will turn out. If you need to make it not very spicy, remove the seeds and chop the pepper coarsely.

Mix all ingredients in a small bowl

Filling the tomatoes

We take a large dish. We put celery stalks on its bottom.

We shift the tomatoes. We do this carefully, without damaging the tomatoes.

Let's start making brine. Pour water into a saucepan, dissolve 2 tablespoons of salt and boil

Pour the prepared brine over the tomatoes

We put a light load, cool the tomatoes completely and send them to a cold place

After 6-8 days, the salting will be ready. More large tomatoes salted 8-10 days

Video recipe for pickled tomatoes for the winter in jars under the lid

Foreword

In order to have a variety of snacks on the table in winter, it would be useful to pickle tomatoes for the winter, made according to the recipes we proposed. Next, we will look at a few interesting ways conservation.

Let's start with the simplest, since many housewives prefer it quick recipes. So, to prepare a blank in a two-liter jar, you will need 1 kilogram, and to them a couple of bay leaves, the same number of dill sprigs and 2 times more slices garlic. Also prepare 6 fruits of black and allspice. For brine, you will need 25 grams granulated sugar and salt, 60 grams of honey and 80 ml of apple cider vinegar. Wash the tomatoes, pierce with a fork or a toothpick and place in a jar along with other preservation ingredients.

Next, we make a brine, for which you need to boil a liter of water in a saucepan, pouring salt and sugar into it. When they dissolve, pour the resulting filling into a jar and leave to cool for an hour. Next, pour the marinade back into the pan so that peppercorns, bay leaves or garlic do not get into the water from the jar (it is better to cover the neck of the container plastic lid). Bring the liquid to a boil again, add honey to it, and when it dissolves, turn off the gas and pour vinegar. We fill the jar with tomatoes again, roll it up and put it aside to cool.

Preparation of brine for pickling tomatoes

The second recipe is a cold pickling of tomatoes fast way for the winter, that is, completely without boiling. We take products based on three liter jar: 2 kilograms small tomatoes, 4-5 garlic cloves, 3 sprigs of umbrella dill and the same number of bay leaves. Also, for aroma and piquancy, you will need about 10 peas of black or allspice, celery and other fragrant herbs. For brine, we take 1.5 liters of water, 25 grams of sugar and salt, 80 ml 9% table vinegar, mix it all and wait until the solid components are completely dissolved.

We put the washed tomatoes in a jar, on the bottom of which half of the garlic and dill, bay leaf, pepper, and various spicy greens are already placed. When all the fruits are laid out in rows, tightly, but not crowded, we throw the remaining garlic and dill on top. Then he goes there cold pour, then close the container and put it in a cold place. If you make blanks immediately a large number of, it is better to store them in a cool cellar. This preservation is infused for at least 3 weeks, but it can be stored much longer. As you can see, this is very simple recipes, but the most interesting we will consider next.

Even by themselves, these red, yellow or canned very tasty. But the filling adds spice, so we offer you following recipes. According to the first, you will need tomatoes, garlic and parsley. We do not limit you in the number of ingredients, since, as a rule, preservation is done by eye until the tomatoes run out. We proceed from the fact that about 1 kilo of fruits and a liter of filling will fit in a two-liter jar. Chop and mix the garlic cloves and parsley, after which, after washing the tomatoes, we cut a hole in the top of each, grabbing part of the core. There we add cutting in the form of a filling.

Now we make a brine, for which we boil water and put 50 grams of salt and 40 grams of honey for each liter. Until all the components are dissolved, lay out stuffed tomatoes in sterilized jars, then fill the containers with hot filling and, after waiting 10 minutes, pour it back into the pan and boil. Pour the brine into jars again, roll them up metal lids, turn over and remove to cool under the covers.

stuffed tomatoes

Be careful if upside down glass containers with a twist from the neck to the bottom, bubbles rise, which means that the lid was not rolled up tightly, it is recommended to open it and repeat the preservation process again.

The second recipe will allow you to cook tomatoes with an even richer taste, for spins you need about 1.5 kilos of dense tomatoes for each three-liter bottle (so that the fruits lie quite freely). For the filling, we take 1.5 kilos of carrots and the same amount of sweet bell pepper, 5 medium heads of garlic, a small bunch of parsley and 1-2 pods of hot pepper (to taste). All the ingredients needed for stuffing, grind and mix. We cut the tomato fruits washed and peeled from the stalks from the side by a third and fill with the filling.

We sterilize the jars and put parsley greens in each at the bottom (you can use sprigs left over from cutting), a dozen peas of black or allspice and a few bay leaves. Arrange the tomatoes in a bowl. We make a brine, for which we take 5 liters of water, boil and pour into a container (the indicated volume is enough for 3 three-liter jars), and after half an hour we pour it into a saucepan and bring it to a boil again. We dissolve 125 grams of salt in water and 2 times more sugar, as well as one and a half glasses of 9% vinegar. We fill the containers again, roll them up with lids and put them under the covers to cool, putting the neck down.

Here we give recipes that can hardly be called common. And for starters, we propose to make a blank of tomatoes and apples. A three-liter jar needs about 1.5 kilos of tomatoes and 4–5 sour apples medium size. The fruits must be washed, and the stalks should also be removed from them. We sterilize the jars, put 4-5 cloves of garlic and 2-3 sprigs (umbrella) of dill on the bottom of each, you can also add bay leaf, cloves and other spices. We place the fruits in a container. Now boil water and fill the containers with it. After 10 minutes, pour into a saucepan, put it on gas again to a boil and add 25 grams of sugar and salt each, wait for them to dissolve and pour into jars, trying to make the brine rise to the edge of the neck. Roll up, turn over and remove to cool.

Tomatoes with apples

The next recipe with a minimum of ingredients is cinnamon tomatoes, which is quite rarely (and in vain) practiced by housewives. So, for 5 kilograms of tomatoes we take 10 bay leaves and 1.5 teaspoons of ground cinnamon powder. That's all, nothing more is needed for harvesting, except for brine, for which you need 50 grams of salt per 1 liter of water. We sterilize three-liter jars, then you need to wash the tomatoes and put them in containers. Now boil water and pour into jars, leave to languish for 20 minutes. Next, pour the liquid into a saucepan, bring to a boil again and, adding bay leaf with cinnamon, keep on low heat for up to 5 minutes. We fill the jars with brine and roll them up with metal lids, then turn them over and put them under the covers.

But the following recipes can be called salting only conditionally. Salt is necessary for preservation and therefore it is necessarily added, but the taste of snacks will turn out to be rather sweet due to high content Sahara. So, for starters, let's make tomatoes in gelatin. You will need small green tomatoes, 0.6 kilo for each liter jar, also prepare a few cloves of garlic, a pod of hot pepper and bay leaf (quantity optional). For brine per liter of water, you need to take 80 grams of sugar and 25 grams of salt, 80 milliliters of apple cider vinegar, and 1.5 tablespoons of dry gelatin.

Preservation of tomatoes in gelatin

Tomatoes should be washed, peeled and cut into halves or quarters. Then we sterilize the jars and place slices of tomatoes with other components for harvesting in the container. Now we make a pickle. First, dissolve the gelatin granules in a glass of warm water, pour into the future brine, pour sugar and salt and boil for 15 minutes. Then cool slightly, add Apple vinegar and immediately pour into containers with tomatoes. We place the jars in a pot of heated water on a wooden stand or folded towel and pasteurize on small fire about 20 minutes. now delicious chopped salting of green tomatoes is rolled up for the winter and cooled upside down.

And finally, a very unusual recipe, for which you will need 4 three-liter jars, about 6.5 kilograms of tomatoes and 4 bunches carrot tops, which in itself is unusual. But the proportions of the components for the brine are even more original: for 5 liters of water you need to take 350 milliliters of 6% vinegar, 125 grams of salt and 2.5 faceted glasses of sugar. Tomatoes and tops need to be washed and dried. We sterilize the jars and put whole branches of carrot greens on the bottom of each, one bunch per container. We put tomatoes there, then boil water and pour it into a container, leaving it to languish under the lids for 15 minutes.

The next step is the preparation of the filling itself. Drain the liquid from all the jars into a saucepan, bring to a boil and load all the ingredients into it, as indicated in the recipe. We keep it on a small gas for no more than 3 minutes, until the sugar and salt dissolve, after which we pour it into the containers, thus obtaining a sweet salting of a tomato with tops for the winter. It remains only to roll up the jars with metal lids, which were previously in boiling water for several seconds, and you can put the jars to cool under the covers, not forgetting to turn them upside down. Now you have sweet snack for the winter, cooked in brine.

To make 9% vinegar, you need to dilute the 70% essence 1 to 7 parts, and for 6%, the proportion of shares is 1:11. But it is best to use apple cider vinegar for twists, it is more useful than table cider vinegar.

Have you decided not to wait until a month has passed, the tomatoes are well salted? Want to enjoy in a few hours great snack? Then you need to pickle the tomatoes according to the recipe fast food. You can choose the recipe you like from several presented, cook salted tomatoes different types. You will need a simmering brine, a little more salt, tomatoes of the same variety and size. It is enough to follow the tips to get very tasty and healthy tomatoes as quickly as possible. Connoisseurs original flavors worth a try unusual recipes with the addition of special spices, vegetables. Cook with inspiration and salt your tomatoes quickly!

A few tips: salt the tomatoes correctly
Remember a few nuances to make your salted tomatoes even tastier.

1. Choosing the right tomatoes Pay special attention to the choice of tomatoes. They should be of the same variety and approximately the same size. If the tomatoes are very different from each other in weight, large ones will remain unsalted.
   
2. Salted tomatoes of the same color. green, yellow tomatoes you shouldn’t add salt along with red ones either - the tastes will mix, you won’t catch the desired aroma. Besides, green tomatoes salt longer.
   
3. Plum tomatoes. Plum tomatoes are perfect for pickling. Not all housewives have gotten used to them yet, but they have great taste fit well even in small jars. These tomatoes are a cross between ordinary tomatoes and cherry tomatoes.
   
4. The smallest. You can also pickle cherry tomatoes. They are tiny, discriminating taste, tender skin. You have to be careful not to damage them. Otherwise, you will get not salted tomatoes, but tomato paste with skins. The brine for cherry tomatoes should be weak, the only way you do not oversalt them. It is better not to add spices almost.
   
5. No skin damage. Pay Special attention: on the skin of a tomato there should be no dents, scratches, damage. Otherwise, the juice will begin to flow out of the tomatoes, the pulp will be squeezed out. If you need pasta, it's best to peel and crush the tomatoes right away. And salted tomatoes should be whole. You do not need to pierce them to speed up salting! Tomatoes are not cucumbers that can be salted after being pierced with a fork.
   
6. Just in moderation. Since tomatoes have enough delicate taste, you should not add too many different spices and spices. Try to enjoy more natural taste tomatoes.
   
7. Hot brine is a quick salt. To quickly pickle tomatoes, they need to be poured with boiling brine, use more salt. Then you can taste delicious salted tomatoes within a few hours.
   
8. Twisting is not necessary. I would like to note that it is not at all necessary to twist the banks. You just need to use regular jar, polyethylene lid, boiling brine. Tomatoes will be tasty and not stale, and hot-salted tomatoes in any case should not be stored for a long time.
   

Spiced Tomatoes
Prepare all the necessary ingredients:

• tomatoes of the same variety, size;
  
• one and a half liters of water;
  
• 2.5 tablespoons of coarse salt;
  
• 2 tablespoons of sugar;
  
• garlic - 2 cloves;
  
• 1 teaspoon of vinegar - optional;
  
• sprigs of dill with seeds;
  
• 2-3 leaves black currant;
  
• cinnamon - on the tip of a teaspoon.
  

Start pickling your tomatoes.

1. Wash the tomatoes. Be careful not to damage their skin.
   
2. Peel the garlic and cut it into thin slices. Slightly crush it with a knife, but do not turn it into a mass. Juice should appear.
   
3. Soak blackcurrant leaves in a small amount warm water together with sprigs of dill for about half an hour. Salt the water a little.
   
4. Place the garlic in the bottom of the jar.
   
5. Boil the brine with salt, sugar, vinegar, cinnamon.
   
6. Put currant leaves, dill on the bottom of the jar, pour the remaining water from under them there. It should be a little - 2-3 tablespoons.
   
7. Carefully place all your tomatoes in a jar. Do not squeeze them or scratch the skin.
   
8. Pour the brine over the tomatoes. Close the jar with a lid and leave for 3-6 hours.
   

After a few hours, you can appreciate the pickled tomatoes according to the instant recipe!

Can be used different recipes. The taste will vary depending on the ingredients.

Tomatoes with onion, garlic and bay leaf
Take the following ingredients for your snack:

• tomatoes;
  
• onion, white and red;
  
• coarse salt - 3 tablespoons;
  
• sugar - 2.5 tablespoons;
  
• a little fine salt;
  
• sprigs of dill with seeds;
  
• small cloves of garlic, best of all - young, 5-10 cloves;
  
• a few leaves of black currant;
  
• one small bay leaf;
  
• three peppercorns.
  

Then you can start cooking salted tomatoes.

1. Rinse the tomatoes carefully.
   
2. Onion cut into thin rings.
   
3. Dill sprigs, peppercorns, blackcurrant leaves and bay leaves put on the bottom of the jar. Add the onion there.
   
4. If you have tiny young garlic, just place it in the bottom of the jar. More large garlic cut into thick slices and sprinkle on top fine salt. Leave it like that for half an hour, and after that put it on the bottom of the jar.
   
5. Put the tomatoes in a jar, but do not squeeze them.
   
6. Boil the brine with salt, sugar.
   
7. Pour the brine over the tomatoes. Close the jar with a plain plastic lid and leave the tomatoes for 4-6 hours.
   

Your tomatoes are ready! Choose the time to your taste, after 4 hours the tomatoes will already be salted, but at the same time they will retain a more natural taste, they will not be completely softened.

Various additives for pickling tomatoes
To diversify the table, you can use various compositions for pickling tomatoes. What should be added to tomatoes according to a quick recipe?

1. Hot pepper. It needs to be taken quite a bit: about 1-2 circles per three-liter jar. But the taste will become noticeably brighter!
   
2. Vinegar. Lovers of pickled tomatoes will certainly add vinegar. It is better to take no more than 1 tablespoon per three-liter jar. Of course, if you are used to taking care of your health, you should do without vinegar.
   
3. Mustard. Ordinary dry mustard can also noticeably change habitual taste tomatoes. It is fashionable to simply sprinkle the bottom of the jar with mustard, using about 1 tablespoon of the dry mixture, or you can dissolve the mustard in brine.
   
4. Bulgarian pepper. Great for pickling tomatoes bell pepper. One thick one is enough large pepper cut into wide strips. It must be put on the bottom of the jar before pickling the tomatoes.
   
5. Nut leaf. The walnut leaf will complement the flavor bouquet well. It is enough to put 1-2 leaves on the bottom of the jar.
   

Get creative with the cooking process, follow the recommendations. Thanks to special methods, you can pickle tomatoes according to an instant recipe in just a few hours.

Bon appetit!

Canned vegetables are sold everywhere, but many housewives still prefer to salt their own tomatoes for the winter. No wonder, after all homemade much tastier, prepared from fresh vegetables and does not require large financial outlays.

If you don't have crown recipes cooking, check out the article. She will teach you how to pickle tomatoes different ways and in different utensils.

Salted tomatoes calories

Calorie content does not exceed 15 kcal per 100 grams. So the snack is perfect for diet food.

The benefits of salted tomatoes are due to the rich composition. They are rich in vitamins, phosphorus, magnesium and potassium. In order for salted tomatoes to better preserve all this goodness, it is recommended to harvest them for the winter as a whole, like eggplants.

Tomatoes also contain lycopene. This substance, being the most powerful antioxidant, helps in the fight against many diseases. At regular use salted tomatoes significantly reduces the likelihood of heart disease.

Salted tomatoes have an anti-inflammatory and antibacterial effect on the body. And remember the greatest benefit vegetables are brought to the body, during the pickling of which vinegar was not used, the effect of which on digestive system can't be called beneficial.

The classic recipe for salting for the winter

Popularity classical technology cooking salted tomatoes is continuously growing. The secret is that she helps to cook quality product, a godsend for gourmets.

Ingredients:

• Tomatoes - 2 kg.
• Vinegar - 1 tablespoon.
• Salt - 2 tablespoons.
• Sugar - 4 tablespoons.
• Leaves of currant, cherry and horseradish.
• Celery, dill, parsley.
• Peppercorns, garlic.

How to cook:

1. Rinse tomatoes, leaves and greens with water and dry, then put them in prepared jars. Put some leaves, greens and garlic on the bottom, tomatoes on top, then again a layer of greens.
2. Pour the contents of the jars with boiling water and leave for 5 minutes. Then carefully drain the liquid into a saucepan, add salt and sugar, boil. Pour the tomatoes with the resulting brine, add a little vinegar to each container and roll up.
3. Wrap the roll up and leave it upside down under a blanket until it cools. After that, move the workpiece to the cold to wait for further fate.

Video recipe

Important! Experienced chefs it is recommended that in each tomato, before sending it to the jar, make a hole in the area of ​​\u200b\u200bthe stalk with a toothpick. This simple technique prevents cracking of the surface under the influence of hot water.

How to cook pickled tomatoes in a jar

Now consider simplest way cooking salted tomatoes. It is simple, fast and does not require large financial and physical costs. The taste of the finished snack is simply delicious.

Ingredients:

• Tomatoes - 1.5 kg.
• Dill - 1 bunch.
• Chile - 1 pc.
• Currant leaves - 2 pcs.
• Salt - 3 tablespoons.
• Water - 2 liters.
• Celery and parsley.

Cooking:

1. Boil a liter of water, add salt and stir. Combine the resulting composition with the remaining cold water. Strain the brine after an hour.
2. Put greens on the bottom of prepared jars, put washed tomatoes without stalks on top, making layers of seasonings. Be careful not to crush the fruit.
3. Pour brine over tomatoes, close nylon lids and leave in the room for 2 weeks. Then remove foam and mold from salted vegetables, add fresh saline solution, roll up the jars and send in the cold.

An easier recipe is simply not to be found. Ready snack stored for a long time and will always keep puree or fried potatoes.

How to pickle green tomatoes

At the end of the vegetable season, many housewives have unripe tomatoes in the garden. The question arises, how to deal with such a crop? There is a solution - salting. Salted green tomatoes spicy taste and are considered a good alternative to pickles. And paired with salted beets and pepper, you get an excellent vegetable platter.

Ingredients:

• Green tomatoes - 1 kg.
• Currant leaves - 7 pcs.
• Dill - 2 umbrellas.
• Garlic - 3 cloves.
• Horseradish leaves - 3 pcs.
• Hot pepper - 1 pc.
• Salt - 2 tablespoons.
• Water - 1 liter.

Step by step preparation:

1. Remove the stem from each vegetable, rinse with water.
2. At the bottom two-liter jar make a pillow of greens, put tomatoes on top. Cover with the remaining greens, add garlic cloves and hot pepper without seeds.
3. Pour water into a large bowl, salt and wait until a uniform thin layer forms on the bottom. After two minutes, pour the water into a jar of tomatoes. Close the jar with a plastic lid, previously scalded with boiling water.

Videos cooking

The best place to store salted green tomatoes at home is in a refrigerator, basement, or cool pantry. A month after corking, the appetizer is ready for tasting.

How to pickle tomatoes in a barrel

The recipe for salted tomatoes in a barrel is suitable for housewives who have big family. It allows you to cook a lot of delicious vegetables in one go. The main thing is that there is a suitable place for storage.

Ingredients:

• Tomatoes - 20 kg.
• Salt - 900 g.
• Garlic - 10 cloves.
• Horseradish leaves - 10 pcs.
• Hot pepper - 1 pc.
• Cherry and currant leaves- 15 pcs.
• Dill seeds - 50 g.
• Water - 15 liters.

Cooking:

1. Prepare the ingredients. Peel the tomatoes from the stalks, rinse with water, rinse the greens, peel the garlic.
2. Cover the bottom of the barrel with herbs, add dill seeds and a few cloves of garlic. Place a layer of tomatoes on top. Repeat layers until the barrel is full. The main thing is that a few centimeters remain to the top. Put the torn one on top of the vegetables. large pieces hell leaf.
3. Make a brine by mixing salt and water. Pour the tomatoes with the resulting composition, cover with a piece of clean gauze, put a circle and a load on top. Two decades later, the appetizer is ready.

The method of harvesting tomatoes for the winter in a barrel has been used in many countries since ancient times. And every year its popularity is growing, because finished product perfect in terms of taste and aroma.

Pickled tomatoes for the winter - the best recipe

Housewives pickle tomatoes in different ways, and in each case ready meal differs in taste, sweetness and degree of sharpness. I like the recipe honey pickle. Pickled tomatoes prepared in this way are incredibly tasty and retain maximum useful substances.

Ingredients:

• Tomatoes - 2 kg.
• Water - 3 liters.
• Garlic - 2 heads.
• Honey - 180 g.
• Vinegar - 60 ml.
• Salt - 60 g.
• Leaves of currant and horseradish, dill.

Cooking:

1. Rinse the tomatoes with water, cut off the stalk area, push one garlic clove into the resulting hole.
2. Pour boiling water over spices and herbs and place in prepared jars. Fill containers with prepared tomatoes and cover with lids.
3. Pour water into a saucepan, add salt, vinegar and honey, boil. Fill jars with hot brine. After 15 minutes, drain the brine and repeat the procedure. After the third approach, roll up the cans and wrap until cool.

Keep jars of pickled tomatoes refrigerated. Honey snack will reach readiness and open taste qualities a week later.

Helpful information

The methods of salting vegetables are almost identical with the exception of some nuances. I will share a few secrets that will help in preparing the perfect pickled tomatoes.

• For salting, use "cream". Such tomatoes are characterized by dense skin and a fleshy structure. Additionally, they do not undergo deformation during the pickling process.
• Any dish is suitable for pickling cucumbers. In the case of tomatoes, I do not recommend using barrels and other large containers, otherwise the product will collapse under its own weight. The best solution is a glass container with a volume of 3-5 liters.
• Tomatoes have a pronounced taste and aroma, so putting a lot of herbs and spices is not necessary. Tomatoes are best combined with dill, garlic, red pepper, parsley, celery, horseradish and currant leaves.
• Tomatoes are rich in solanine. This substance slows down the fermentation process, therefore, at 20 degrees, the snack reaches readiness no earlier than after 2 weeks.

Salted or pickled tomatoes - tasty and healthy winter snack. There are several ways to pickle tomatoes for the winter, each of which has its own characteristics. Tomatoes canned and pickled fresh, V own juice, with vinegar, herbs and garlic by cold or hot pour. They go great with various vegetables, spices and spices, while the cooking process itself does not take much time.

Rolling tomatoes for the winter - cooking secrets

Before using one of delicious recipes pickling a tomato, you need to know some features, namely:

• For a good salting choose tomatoes of medium and small sizes (cherry), it is better to preserve large fruits in slices or roll juice from them for the winter.
• Shouldn't mix different varieties tomatoes in one container or vegetables that vary greatly in size.
• To prevent cracking of tomatoes after salting, during the cooking process they are pierced with a toothpick or a needle in several places.
• Most often, these vegetables are salted in plastic and wooden barrel, bucket, saucepan or glass jars, which are thoroughly washed before laying and, if necessary, sterilized under steam or boiling water with soda for 20-30 minutes.
• For the preparation of salads and snacks from tomatoes, any variety is suitable: yellow, red, pink and unripe green fruits. In particular, canning of different types depends on the chosen recipe and the additives used.
• Tomatoes go well with any vegetable and herbs, but most traditional seasonings- garlic, pepper and various herbs. For marinade and as preservatives at home, vinegar, aspirin, or citric acid dissolved in water are usually used.
• It is better to store ready-made seamings in a dark, dry and fairly cool room in which the temperature does not rise above 20 degrees.

To get a delicious snack, take not too overripe or large vegetables, with dense structure.

For canning, fruits with damage, rot, spoiled or soft are not used, and when pickling fresh green tomatoes, a special recipe is used.

The cooking technology may differ, but at home it is best to salt the tomatoes in a cold or hot way according to one of the proven and simple recipes.

Tomatoes "Classic" in a jar - the traditional way of salting

For one standard three-liter jar, you will need the following ingredients:

• red tomatoes of medium size;
• several umbrellas fresh dill(2-3 pieces);
• bay leaf, peppercorns and 2-3 garlic;
• 2-3 leaves of currant or horseradish.

Glass jars are thoroughly washed, wiped and, if necessary, sterilized. At the bottom of each jar, garlic, bay leaf, dill and other greens are interspersed.

Well-washed and sorted tomatoes are placed in a container, stacking tightly to each other. All ingredients are carefully poured with boiling water and left to cool. At this time, they are preparing the marinade. Based on one jar, 1 tablespoon of salt, 2 sugar and 50 g of table vinegar are diluted in 1.5 liters of water.

As soon as the water of the first filling cools down to room temperature, it is drained and vegetables and herbs are immediately poured with prepared hot marinade. The lids are rolled up, the workpieces are turned over and wrapped in a thick, warm cloth or blanket.

To save more useful and taste properties, many people prefer to roll tomatoes in jars in a cold way without boiling water and sterilization. To do this, they are salted with the same ingredients, only instead of boiling water and double pouring, the brine is prepared from cold water (it is better to use well or artesian water). Before rolling the lids, add a little citric acid or a crushed aspirin tablet to prevent mold during storage.

Salted Cherry Tomatoes with Garlic and Sweet Peppers

Very tasty snack with small cherry tomatoes, for the preparation of which they take the following ingredients and spices per one liter jar:

• fresh tomatoes - 600-700 gr;
• 1 fruit of bell pepper;
• dill, lavrushka, parsley;
• garlic and allspice (5-7 peas).

In a pre-prepared and well-washed jar, dill, allspice peas and greens with garlic are placed on the bottom. Further tomatoes and Bell pepper dense layers. To make the appetizer spicy and spicy, you can add to the main ingredients Bell pepper, but not more than a quarter of a small pod.

Boil water on the stove, add bay leaf, salt and sugar. Containers are poured with hot boiling water and left for the first salting for 25-30 minutes. After this time, the liquid from the jar is poured back into the pan, brought to a boil again after vinegar is poured, the jars are poured with a new marinade and the lids are tightly rolled up. Banks are turned over, wrapped in warm cloth and sent to a cool cellar.

Such tomatoes have a pleasant sweet and sour taste, and you can eat them already 10-14 days after seaming, while serving as independent snack or how great addition to various hot dishes.

Green tomatoes with spices - a simple salting recipe

Do Properly Prepared Green Tomatoes interesting taste, so many people prefer to salt it unripe fruits and do it most often according to the cold salting recipe, which will require:

• fresh green tomatoes - 1 kg;
• sugar, salt and allspice;
• well or artesian water;
• dill, currant and horseradish leaves;
• garlic and mustard seeds.

Vegetables are thoroughly washed, garlic is peeled and divided into slices. The pan or jars are washed and, if necessary, sterilized. Dill umbrellas, currants and horseradish leaves are placed at the bottom of the container. Next, lay out the tomatoes - the larger ones on the bottom, and the smaller ones on the top layer.

Sprinkle the remaining herbs and mustard seeds on top. Into the cold clean water add salt, mix and pour the decomposed vegetables and spices into the resulting solution.

Then pour in some vinegar. If tomatoes are harvested in enamel pots or barrels, then you can put a plate with a load on top so that they stand "under oppression" for 1-2 days.

Tomatoes without skins in their own juice - a delicate salad

To prepare tomatoes in tomato paste, use:

• large, slightly overripe tomatoes(for making pasta);
• fresh red fruits with a dense structure;
• sugar, salt, peppercorns;
• garlic, herbs and apple cider vinegar.

Tomatoes are thoroughly washed, the stalk is cut out and peeled. To make the skin easy to remove, first the tomato is dipped in boiling water, and then cooled sharply. Blanched and peeled fruits are laid out in jars with garlic and herbs, poured with boiling water again, allowed to stand for 15-20 minutes and the brine is drained.

At this time prepare the tomato paste. To do this, overripe tomatoes are passed in a blender or in a meat grinder until a homogeneous puree is formed. All this is poured into a saucepan and boiled over low heat for about 15 minutes with salt and sugar to taste and sunflower oil.

At the end of cooking, a little table vinegar is added and the contents of the jars are filled with hot juice, after which the lids are immediately rolled up, turned over and cooled.

For spice, tomato juice additionally add red and black ground pepper (to taste) during the cooking process.

Canned tomato halves in spicy celery sauce

An unusual taste dish is obtained by using a hot sauce, such as Tabasco or own cooking with black and red pepper and sprigs of fresh celery.

To prepare this savory snack we will need:

• tomatoes - medium-sized, with a dense structure;
• green celery stalks;
• black and red pepper, ground;
• dill, parsley, cilantro.

Part of the tomatoes are blanched and carefully peeled. Then cut into equal slices and put in a jar of pepper and spices. All this is poured with boiling water and allowed to cool, after which the water is drained.

At the same time, a spicy, juicy filling is prepared. To do this, the remaining number of tomatoes is cut into slices and sent to the pan. Chopped garlic, herbs are also poured there, spicy sauce, ground pepper, salt and a little sugar.

10 minutes after stewing, the contents of the pan are poured into a bowl and everything is brought to a puree state in a blender or with a special stirrer, after which it is passed through a sieve and brought to a boil again on the stove and vinegar is added.

Pour the slices in containers with a hot solution and tightly seal the lids.

Lightly salted green tomatoes with apples are the perfect snack for the winter

Salting tomatoes in this way is better in a barrel or bucket. Subject to original recipe and aging will make a tasty, juicy and refreshing snack.

To cook tomatoes with apples in a barrel, you need to stock up on the following ingredients:

• green tomatoes;
• ripe, juicy apples(we use the Simirenko variety);
• leaves of horseradish or black currant;
• garlic, dill and other herbs;
• salt, sugar and other spices to taste.

Apples are washed and cut large slices. Tomatoes are pierced with a toothpick at the stalk. Horseradish and greens are washed and chopped. Next, the tomatoes, along with apples, are placed in layers in a pan, covering each layer with cherry leaves, currants and garlic cloves, sprinkling everything with salt and a small amount Sahara.

As soon as the container is full, it is covered with a dense layer of dill on top, while using cabbage leaves, then tamp vegetables and put under oppression for 2-3 days.

As soon as the contents in the barrel give juice, the container is transferred to a cold and dry place. After a few days of such storage, a lightly salted and refreshing snack is ready.

Pickled tomatoes "barrel" in glass jars

This recipe allows you to salt vegetables in jars, but they taste just as good as when aged in wooden or plastic barrels.

For cooking pickled tomatoes you need to collect products such as:

• 1 kilogram of medium tomatoes;
• garlic, dill leaves or seeds;
• fresh celery leaves;
• table salt and sugar.

Wash the tomatoes and carefully cut the stem sharp knife, and instead insert small garlic. Next, garlic, dill, celery and tomatoes are placed in a well-washed jar, alternating with each other so that the cut point looks up.

Boil water in a saucepan with salt and sugar, add a little sunflower oil and vinegar at the very end of cooking. Glass containers are poured with hot marinade and left for several days for sourdough, loosely covering with lids. As soon as bubbles appear on the surface, the brine is tasted.

To prepare it, the following ingredients are taken for one liter jar:

• 500 gr fresh red tomatoes;
• garlic and fresh onions;
• parsley, dill and other herbs to taste;
• black peppercorns, lavrushka;
• a set of spices for the marinade.

Grind the greens and lay on the bottom of the used container along with the peeled garlic cloves. Vegetables are washed and pierced with a toothpick. Onions are peeled and cut into rings, and then mixed with tomatoes in a jar.

Brine is prepared on the stove classic recipe: V boiled water add salt, a little sugar, if necessary, parsley and allspice.

Boil the marinade for 15 minutes, and at the end add a spoon refined oil And fresh vinegar. The contents of the pan are poured with prepared vegetables and spices and rolled up with lids.

Tomatoes according to this recipe can be cut into slices, but then choose fruits with a solid pulp structure for pickling. You can add "spring" cucumbers to the proposed products and make assorted in three-liter jars. Cucumbers are pre-cleaned from the tips and soaked in water, and then sorted into containers along with other ingredients.