Salted red tomatoes. Salted tomatoes in tomato juice in jars

Have you decided not to wait until a month has passed, the tomatoes are well salted? Do you want to enjoy a great snack in a few hours? Then you need to pickle the tomatoes according to the instant recipe. You can choose the recipe you like the most from several presented, prepare salted tomatoes of 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 of original tastes should try unusual recipes with the addition of special spices and 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, along with red ones, should not be salted either - the tastes will mix, you will not catch the desired aroma. In addition, green tomatoes take longer to pickle.
   
3. Plum tomatoes. Plum tomatoes are perfect for pickling. Not all housewives have had time to get used to them yet, but they have great taste, they 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, have a delicate taste, delicate 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: there should be no dents, scratches, or damage on the skin of the tomato. 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 a rather delicate taste, you should not add too many different spices and spices. Try to enjoy a more natural taste of 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 in 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 an ordinary jar, a plastic 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 of 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 of warm water along with dill sprigs 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!

You can use 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. Cut larger garlic into thick plates and sprinkle with fine salt on top. 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 significantly change the usual taste of 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. Perfect for salting tomato bell pepper. Enough of one dense large pepper, cut into wide ribbons. 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!

During the vegetable harvest season, almost every housewife is concerned about preparing a sufficient amount of tomato juice and fruit drink for the winter, pickling and pickling tomatoes, because without them it is impossible to imagine cooking many favorite dishes. Of course, now fresh tomatoes are sold in stores all year round, but how can they be compared in taste and aroma (and price) with seasonal - ripe, juicy and sweet tomatoes.

There are countless recipes for salting tomatoes in jars for the winter. Most of the technologies used and traditional ingredients have come down to us from distant ancestors, but as new products and technical capabilities appear in the kitchen, old "grandmother's" recipes are adapted, simplified and become even more interesting.

Salted Tomato Recipes

First of all, we clarify that for whole-fruit pickling it is best to take medium-sized red or pink tomatoes, which fit well in jars (for example, it is now very popular to pickle cherry tomatoes), round or plum-shaped, of the same degree of maturity, with fleshy, uniform pulp and enough thick sandpaper. It is desirable that they be rich and balanced in taste: sweet enough with pronounced sourness. Salt for any of the harvesting methods, it is necessary stone coarse grinding, extra and iodized are not suitable.

Tara any is used, the main thing is that it be made of non-oxidizing materials, and its volume should correspond to the number of vegetables and the possibilities of subsequent storage. That is, you can pickle the tomatoes both in a bucket (barrel, tub, large saucepan), which then have to be kept in the cellar or on the balcony, or in small portioned jars or even in a plastic bag and allocate space for storage in the refrigerator or in the pantry .

For pickling tomatoes, cold and hot methods, pickling and pickling, as well as a dry method (without water) or pouring with natural tomato juice are used. We offer you some of the most popular and simple recipes.

This is the oldest method in which vegetables are salted in the process of lactic acid fermentation (fermentation). If you prefer large-sized fruits, you can pickle the tomatoes in a saucepan (whole or in halves), and for small ones, it is more convenient to take an ordinary three-liter jar.

Servings/Volume: 3 liter jar

Ingredients:

• tomatoes - 1.8-2 kg;
• water (purified) - 1-1.5 l;
• rock salt - 60-100 g;
• garlic - 3-5 cloves;
• dill (umbrellas) - 3-5 pcs.

Optionally, you can add:

• tarragon (tarragon) - 2-3 sprigs;
• thyme - 5-7 branches;
• cherry leaf - 3-5 pcs.;
• blackcurrant leaf - 3-5 pieces;
• horseradish leaf - 2-3 pcs.

Cooking technology:

1. Sort the tomatoes, wash with water.
2. Wash and dry the greens on a towel, peel and chop the garlic.
3. Prepare brine. Pour water into a saucepan, heat it, dissolve salt in it and leave to cool.
4. Put a layer of prepared spices on the bottom of a clean jar, then fill it with tomatoes. In the process of laying, the jar should be slightly shaken and tapped on the table so that the tomatoes lie more densely. Pressing and tamping them is not recommended.
5. Place the remaining leaves and cloves of garlic on top of the tomatoes, tightly closing the neck of the jar with herbs.
6. Pour a jar of tomatoes with cold brine to the very top, cover with a layer of gauze or a lid and put it in a deep bowl, where excess liquid will drain during fermentation.
7. Leave the workpiece for a day at room temperature (18-22 ℃), so that lactic acid bacteria become active and start the fermentation process. You can determine its beginning by some clouding of the brine and the appearance of foam on its surface.
   If a saucepan or other container with a wide mouth is used for salting, then the contents in it must be covered with a plate or lid and a small oppression should be placed on top.
8. So that the tomatoes do not acidify and do not acquire excessive sharpness with a “carbonated” effect, fermentation must be interrupted in time by removing the workpiece in a cold place.

You can eat such tomatoes already on the 4-5th day, first as lightly salted, and then more and more salted and fermented. The terms of full readiness depend on the size of the fruits, their number and degree of maturity: when pickling in large containers of real barrel tomatoes, it may take up to 40-50 days.

Such a preparation allows you to get a practically fresh product that can be closed without any spices and spices (even without salt) and it is very convenient to use it later in winter for cooking borscht, soups, sauces and other dishes.

Servings/Volume: 3 l

Ingredients:

• fresh tomatoes - 3.5-5 kg.

Optionally, you can add:

• rock salt - 25-30 g (1 tablespoon per 1 liter of juice);
• dry mustard (powder) - 10 g;
• Bulgarian pepper - 1 pc.;
• hot pepper - 0.5-1 pc.;
• celery (stalk) - 1 pc.;
• basil / oregano - 2-3 sprigs;
• bay leaf - 1-2 pcs.;
• blackcurrant leaf - 5-7 pcs.;
• horseradish leaf - 2 pcs.

You can cook tomatoes in tomato sauce both cold and hot. Consider step by step the technological features of each of them.

Cooking technology (cold method):

1. Select strong whole (brown or pink) tomatoes for salting, wash and remove the stalks from them.
2. Wash, cut and scroll all wrinkled, overripe, spoiled fruits in a meat grinder or through a juicer. Salt at the rate of 1 tbsp. l. per 1 liter of the resulting crushed mass.
   For 1 kg of tomatoes, about 600 ml of tomato filling is required.
3. Line the bottom of the prepared container with horseradish and blackcurrant leaves. Lay out the tomatoes in rows, sprinkling them with salt and dry mustard. After laying every 2-3 rows, pour the fruits with tomato.
4. In a container filled with tomatoes, put the remaining leaves on top, pour over the tomato mass and close the lid tightly.
5. You need to store the workpiece in a cold place.

Cooking technology (hot method):

1. Strong dense tomatoes selected for pickling, wash and dry on a towel. Some housewives believe that it is right to prick each tomato in the area of ​​\u200b\u200bthe stalk with a knife or toothpick to prevent cracking.
2. Prepare a tomato: process too ripe and soft fruits into juice (it can be combined with bell pepper and stem celery), pour it into a saucepan, salt at the rate of 20 g (1 tablespoon without a slide) of salt per 1 liter and put on fire. Bring to a boil and simmer for 15-20 minutes over low heat.
3. Arrange whole tomatoes in sterilized jars, add the ingredients you like: pepper, herbs, bay leaf.
4. In parallel, boil purified water in a saucepan and pour jars filled with tomatoes with it, cover them with lids.
5. When the jars have cooled slightly, drain the water from them, pour over boiling tomato and roll up hermetically.
6. Put the closed jars upside down, cover with a warm cloth and leave to cool completely. You can store the workpiece under normal conditions.

To make the “tomatoes in tomato” more tender, some people prefer to remove the skin from the tomatoes, then closing them using hot technology. At the same time, instead of pouring boiling water, additional sterilization or pasteurization is used: peeled tomatoes in jars (you can add spices and spices) are poured with boiling juice and put in a pot of hot water or in the oven. Banks with a capacity of 0.5 liters are boiled for 7-8 minutes, 1 liter - 8-10 minutes, then they are immediately sealed and left upside down for air cooling.

It is much easier to quickly peel tomatoes from the skin if they are first blanched for 1-2 minutes, and then poured over with cold water.

For better preservation at home, tomatoes are often closed for the winter using additional preservatives: vinegar, citric acid, aspirin, that is, pickled. Here is one such recipe:

Servings/Volume: 3 l

Ingredients:

• fresh tomatoes - 1.5-2 kg;
• rock salt - 30-40 g (1.5-2 tablespoons);
• sugar - 60 g (3 tablespoons);
• citric acid - 1 tsp. (with a slide);
• purified water (for pouring and marinade) - 1.5 l;
• hot pepper - 0.5-1 pc.;
• black and allspice pepper (peas) - 5-6 pcs.;
• dry mustard (in grains) - 1 tsp;
• garlic - 2-3 cloves;
• bay leaf - 1-2 pcs.;
• blackcurrant leaf - 3-4 pieces;
• dill (umbrellas) - 2 pcs.

Technology cooking:

1. Sort the tomatoes, select whole and dense - not overripe, wash, tearing off the stalks (you can leave them with cherry tomatoes).
2. Put some leaves and spices (except garlic) on the bottom of the sterilized jars, fill the jars with tomatoes and place the remaining leaves on top (they will prevent cracking of the skin on the upper fruits when pouring boiling water).
3. Boil water in a saucepan and fill the filled jars with it to the very top so that they warm up well. Cover with lids and leave for 15-20 minutes.
4. When the water cools down a bit, drain it back into the pan, add a little more clean (to have enough with a margin) and put on fire to prepare the marinade.
5. Add salt, sugar and citric acid to boiled water, mix and leave to boil over low heat.
6. Arrange chopped garlic in jars, pour boiling marinade over and roll up the lids.
7. Turn upside down, cover with an old blanket and leave to cool completely.

In winter, these tomatoes are perfect for hot meat or fish dishes, cereals and pasta. It will be delicious!

Video

We offer you some more interesting video recipes on how to salt tomatoes for the winter in jars with traditional spices and unusual ingredients, for example, with carrot tops:

For several years she worked as an editor of a television program with leading ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, chop, stepchild, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits are self-grown!

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Do you know that:

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) also need shelter, like ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter, they freeze out. Assurances of sellers that strawberries are “frost-resistant”, “winter-hardy”, “tolerate frosts down to -35 ℃”, etc. are a lie. Gardeners should remember that no one has yet been able to change the root system of strawberries.

Humus - rotted manure or bird droppings. It is prepared like this: manure is piled in a heap or pile, interbedded with sawdust, peat and garden soil. The collar is covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). Fertilizer "ripens" within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.

Natural toxins are found in many plants; no exception, and those that are grown in gardens and vegetable gardens. So, in the bones of apples, apricots, peaches there is hydrocyanic (hydrocyanic) acid, and in the tops and peel of unripe nightshade (potatoes, eggplants, tomatoes) - solanine. But do not be afraid: their number is too small.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. In terms of properties and appearance, they are very similar, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more accessible.

It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. The flowers are supposed to be torn by hand, breaking off the rough pedicels. Dry the collected flowers and herbs, scattering in a thin layer, in a cool room at natural temperature without access to direct sunlight.

Freezing is one of the most convenient methods for preparing a grown crop of vegetables, fruits and berries. Some believe that freezing leads to the loss of nutritional and beneficial properties of plant foods. As a result of the research, scientists have found that there is practically no decrease in nutritional value during freezing.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes die (and potatoes too), no matter what is said in the description of the varieties (“late blight-resistant varieties” is just a marketing ploy).

Compost - rotted organic residues of various origins. How to do? Everything is put in a pile, a pit or a large box: kitchen leftovers, tops of garden crops, weeds mowed before flowering, thin twigs. All this is interbedded with phosphorite flour, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with foil. In the process of overheating, the pile is periodically stirred or pierced to bring in fresh air. Usually compost "ripens" for 2 years, but with modern additives it can be ready in one summer season.

It is believed that some vegetables and fruits (cucumbers, stalk celery, all varieties of cabbage, peppers, apples) have a “negative calorie content”, that is, more calories are expended during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

Every year every housewife spends more time in the kitchen. A day off or an evening after work is scheduled for her by the minute. The thing is that the harvest ripens every day more and more. Therefore, it must be processed very quickly. First, a berry that you can't eat all of. From it we made and. Then the vegetables came up: cucumbers, zucchini, eggplant. Tomatoes - that's what we'll talk about today.

This vegetable is very fond of my family, especially the female half. Every day, or even several times a day, they make a salad. Put it in dressing dishes. They even make them. But now it's time to save some for the winter. Of course, they cannot be kept fresh, if only frozen? Just don't eat them like that. So let's salt!

We conserve in large quantities. Because they eat very well. Can be served with or without any second course. I don’t know about you, but we only have to open a jar, so tomorrow it will be empty. Even the brine is drunk! It is necessary to love corned beef so much!

Salted tomatoes are also good as a snack for any holiday. You can also get them when guests suddenly come to you. You can endlessly enumerate their pluses, but the matter does not move from this. In general, we will salt them. But as?

Today there are so many ways that the eyes run wide. But I do only for those that have been tested over the years by me and my family. The process algorithm is almost the same for all recipes. The only difference is what you add to the jar. You can put any leaves or spices. All this will give the tomatoes a unique taste. Just do not overdo it, otherwise the contents will simply deteriorate, or even fly into the air!

So, first of all, we take our good mood, great desire and proceed!

I just love this method. I even call him lazy. Since the number of products here is very small. And this method will spend a minimum of your time. And this is always very important for all housewives, since during the harvesting period it is sorely lacking!

• Tomatoes;
• Salt - 3 tbsp. l.;
• Water.

Cooking:

1. Thoroughly wash containers and vegetables. and dry.

2. Put the tomatoes in a jar. They must be tight and whole. Wrinkled and rotten can not be used. put them under the neck.

3. Pour salt on top and fill everything with clean water. Can be used from a well or spring. But in any case not from the tap (chlorinated)! I buy from the store without additives.

4. We close the nylon lid and put it in the cold for storage.

These can last for a very long time. The brine will be cloudy, with a visible fermentation process. Do not be afraid, but rather try with potatoes!

How to salt green tomatoes?

Many people like them green. And it happens that it is already cold outside and gardeners are harvesting, not even ripe. He cannot lie at home for a long time, as he begins to rot. Throwing away a huge amount is also not an option. Therefore, I bring to your attention such an option for salting. Tomatoes will be delicious!

Ingredients for a 3 liter jar:

• Tomatoes;
• Hot pepper - 3 pcs.;
• Garlic - 4 teeth;
• Bay leaf - 3 pcs.;
• Black peppercorns - 1 pinch;
• Dill umbrellas -3 pcs.;
• Horseradish leaves - 1 pc.;
• Cherry and currant leaves - 5 pcs.;
• Salt - 5 tbsp. l.;
• Sugar - 4 tbsp. l;
• Water.

Cooking:

1. Wash the jars well with soda or detergent. I also wash greens and vegetables.

2. We put all our spices and herbs at the bottom of the container.

3. Next, put the tomatoes mixed with pepper. Take its amount according to your taste.

Take hot peppers in red. So our blanks will be more colorful.

4. Top with salt and sugar. We fill everything with clean drinking water. By no means boiled!

5. Close with nylon lids and immediately put away for storage in the cold: cellar, basement or refrigerator.

It will be possible to eat such a yummy only in a month, not earlier!

Salted tomatoes in jars, like barrel

This is perhaps the fastest way to pickle vegetables. Previously, our grandmothers always salted this way. Many have lost the recipe, and someone simply stopped using it. After all, sometimes you want to do something new. And some remember the old and they like it much more. So let's remember the option forgotten by many!

Ingredients:

• Tomatoes;
• Dill - 2 umbrellas;
• Horseradish leaf - 1 pc.;
• Parsley - 5 branches;
• Garlic - 3 cloves;
• Salt - 3 tbsp. l.;
• Water - 1.5 liters.

Cooking:

1. First, prepare the container. Previously, they always salted in barrels. But times are different now. Therefore, I wash the jar with soda or detergent. It doesn't need to be sterilized.

2. Now we put all the greens in it, as well as peeled garlic.

Dill can be taken with umbrellas or the greens themselves. Also good dried.

3. Pour clean cold water into any other container. If it's from a faucet, run it through a filter. Suitable even from a well or bottled.

Boiled water must not be used!

Pour salt there and stir so that it begins to dissolve. It is clear that in the cold it will be difficult. Let's leave it for a while.

4. Now rinse the tomatoes and also put them in a container. Try to keep them tight.

5. Pour the solution into a jar. It should be covered. If there is not enough fluid, add more. Close the top with a nylon lid and put it in the cold.

Such tomatoes will stand for a very long time, but they can be eaten in five days. Now let's move on to the next method.

Well, after watching the video, it became even clearer how to cook barrel tomatoes. And the most important thing is that it turns out a good snack for the festive table.

Hot way to pickle tomatoes with carrot tops

Have you ever tried this option? We used to always throw out those greens. I did not even know that it can also be used in the kitchen. But two years ago I tried these with friends and took note of the recipe. I did it myself last year. They turn out to be cloudy and there is a fermentation process in them. But delicious, mmm!

Ingredients for a 3 liter jar:

• Tomatoes;
• Dill umbrellas - 2 pcs.;
• Horseradish leaf - 2 pcs.;
• Carrot tops - 1 bunch;
• Cherry leaves - 5 pcs.;
• Garlic - 3 teeth;
• Black peppercorns - 1 pinch;
• Salt - 2 tbsp. l.;
• Sugar - 2 tbsp. l.;
• Water.

Cooking:

1. Thoroughly wash and sterilize the jar. We also prepare herbs and vegetables. We clean them and wash them too.

2. Put dill, cherry and horseradish leaves, carrot tops, garlic, peppercorns on the bottom. We take a little with our hands.

3. Now we put in the tomatoes. You can make punctures near the stem with a toothpick. So they are better salted in this place and do not burst. If they are thin-skinned, then you can not do this action.

4. Pour salt and sugar into the jar from above. Pour boiling water over everything and close the capron lid. Metal twist lids can also be used. Let it cool down and refrigerate.

Such tomatoes are not kept warm, so be sure to remove them in the cellar, basement or refrigerator.

We have such delicious and interesting recipes. These tomatoes are prepared without vinegar, aspirin and citric acid. And so they will be more useful. They can serve and surprise guests. So cook with pleasure! On this note, I say goodbye to you, until we meet again!

How nice on a winter day to open the preservation prepared in summer or autumn and serve it on the table along with stew or fried potatoes! One of the most popular and favorite vegetables for pickling is a tomato, also cooked in an ordinary three-liter jar. How to salt tomatoes in jars? It is important to follow the recipe for the preparation of the brine exactly. So, we will share with you several ways of pickling tomatoes.

Salting recipe without vinegar

This method of salting is good because you do not need to use vinegar, that is, those who have stomach problems can also eat vegetables. We will need small tomatoes for a more compact placement in the bank. You also need to correctly calculate the amount of source material.

So, for a three-liter container, you need about one kilogram of small, fresh red-sided vegetables. We begin to cover the question of how to salt tomatoes in jars. We need the following ingredients for one kilogram of tomatoes: garlic - 5-6 cloves, water - 2.5 liters, blackcurrant and horseradish - several leaves each, dill - 3-4 sprigs, salt - three tablespoons, seasonings - horseradish root and black peppercorns. For convenience, we will prepare everything you need in advance. We thoroughly wash all the greens under running water, lay them out on a towel to dry. Then we lay out about half of it in pre-sterilized jars, to the bottom. The rest will be needed later.

How to salt tomatoes: recipe

We spread well-washed tomatoes on top of the laid greens in dense layers, and on top we cover with another layer of sprigs of dill, horseradish and currant leaves. Without wasting time, add garlic, a few cloves that do not need to be cut. We begin the preparation of the most difficult element - brine. It is very simple, but, nevertheless, you need to be careful and strictly follow the recipe.

Stir in a little warm water salt, three tablespoons. Keep in mind that hot water will completely ruin your workpiece, which is almost ready. Pour the brine so that the liquid reaches the edge of the neck of the jar and close the lids, for starters - plastic ones. We leave it for two or three days to stand at room temperature, and then the tomatoes need to be rolled up for the whole winter with tin lids. Store jars of pickled tomatoes only in a cool place.

Hot pickled tomatoes

There are three main methods: hot salting, cold and dry. Now let's share some information about each of them. We have already posted one recipe for hot salting here, now we will talk about another. All of them differ in various spices and the composition of the brine. This contributes to changes in aromas and taste. Let's get started. We wash and sterilize jars with a volume of three liters well. We put a pinch of ground cinnamon on the bottom of each, garlic - two peeled cloves, whole, and dill - 30 grams.

Wash the tomatoes and fill the jar with them to the top. We prepare the brine, for which we bring one and a half liters of water to a boil, add salt and granulated sugar, one and a half and two tablespoons, respectively. Cook until the ingredients are dissolved, then pour our tomatoes with boiling brine. Some housewives do this twice: drain the brine, bring it to a boil again and put it in a jar. We cover the jars with lids and sterilize them in boiling water for five minutes. Pour vinegar essence into each jar, one teaspoonful, and roll it up with sterile metal lids. We put them upside down, wrap them with a blanket. After cooling, send to a cool place for storage. How to salt tomatoes in jars? We have mastered the hot method.

Mastering the cold pickling of tomatoes

This can be done both in tubs and in banks. In order to use jars, you need a clean three-liter jar filled with tomatoes, washed and pierced near the stalk. During this process, they are shifted with currant leaves, horseradish, cherries, peeled garlic and dill. Top with coarse salt, three tablespoons, and granulated sugar, one tablespoon, pour cold water and add 9% vinegar.

We close the jar with a plastic lid, put it in the cellar or refrigerator. How to salt tomatoes in a cold way in a jar, we have learned. Now the recipe for tubs. We put half of the cooked seasonings on its bottom, then the washed tomatoes and the remaining spices. Pour cold brine (700 grams of salt per ten liters of water). Above - a wooden circle and oppression. After a couple of days, we move from room temperature to a cold place, if necessary, add a brine prepared from the ratio: for one liter of water - 9 grams of citric acid and 20 grams of salt. Most likely, you have no questions left about how to salt tomatoes for the winter.

Dry pickling of tomatoes

Wash the tomatoes and place in any suitable container. At the same time, sprinkle each layer with coarse salt. Prepare a little more than one kilogram of salt per 10 kg of tomatoes. Cover the tub with a circle, put oppression. Put the container in a cold place and you can store it all winter. There are other, less well-known ways to salt tomatoes in jars.

For example, another option is dry pickling, in which tomatoes must be eaten immediately, since they are not intended for storage. Cut off the bottoms of the washed tomatoes, pour one teaspoon of salt into each of them and put garlic, one piece. Gently fold into a jar or other suitable dish, leave to brew for a couple of days and - in the refrigerator.

Hello, friends! A restless soul immediately turns to positive when you open the pantry and see in front of you salted tomatoes in jars closed for the winter. They appetizingly stand out from the rest of the winter blanks. The eye immediately falls on the bright, enticing canned tomatoes. And so that you also get tomatoes of the highest class, take a close look at my pickling method for just a few minutes.

The recipe for salted tomatoes that I want for you is surprisingly simple, and the taste is licking your fingers. Like all grandmother's recipes, this one has survived to this day and has not been transformed at all. For it is no longer possible to make it tastier, and all attempts to pickle tomatoes even better will lead to collapse - clouding or explosion of cans. At best, you just won't get as much pleasure as I get, forging a jar in the winter.

How to pickle tomatoes and not pour bitter tears

Step by step following my instructions, you will avoid such a fate. Incomprehensible moments you can always see in the photo.

Now briefly, literally in a nutshell, how I will pickle tomatoes for the winter. This can be done even in liter, even three-liter jars. It is only important to observe the proportions of sugar, salt and vinegar. Yes, we will pickle in a hot way with vinegar, we can’t do without it in our recipe. Let's get started, all the other nuances of salting along the way.

Hot way to pickle tomatoes for the winter

I do not recommend steam sterilizing jars or putting them in the oven. Use vinegar for this. This way you save time and energy costs. Pour hot water into a jar, add vinegar, close the lid and chat. Then pour out the water with vinegar, lay a towel clean and place the container upside down on it. Place a lid next to it. This preparatory stage of pickling tomatoes will definitely not cause any difficulties for you.

Ingredients for a 2 liter jar

• Tomatoes (the amount depends on the volume of the jar);
• 1-2 pcs. sweet pepper;
• a pair of dill umbrellas;
• two cloves of garlic;
• one leaf of horseradish;
• 2-3 sprigs of parsley (for an amateur);
• 4-5 black peppercorns;
• two tablespoons with a slide of sugar;
• a tablespoon of salt;
• a tablespoon of vinegar 9% (plus the same amount for jar sterilization).

And now carefully follow my steps in the photo and also conscientiously study the description of the recipe.

Salted Tomato Recipe

Choose tomatoes for pickling in a passing size (varieties such as Rio Grande, Ladyfingers, Chaika, etc.). They should be without damage on the skin, dense and ripe. In general, appetizing, beautiful tomatoes.

1. I wash the tomatoes with warm water.
2. I start to put herbs and spices in the jar. First, a leaf of horseradish, dill, bell pepper, black peppercorns. I cut the garlic lengthwise into several parts and add to the rest of the ingredients.
3. Then, on top of everything, I tightly lay the tomatoes up to half the jar.
4. I add all the sugar. You don't have to worry about what you think is too much sugar. There is as much of it as you need so that the winter preparation of tomatoes is of the highest quality. Because tomatoes love sugar.
5. Next, I put salt in a jar and fill it to the top with the remaining vegetables.
6. Carefully, gradually pour boiling water over the tomatoes, otherwise the jar may burst. I fill it to the very end. I cover with a lid.

Sterilization and sealing

1. I take a special device and with the help of it I put a jar of tomatoes in a pot of hot water, at the bottom of which a grate is laid.
2. I cover the workpiece with a second pan and, after boiling water, sterilize for 10 minutes.
3. With caution, I take out the tomatoes from the pan, put them on the table and pour in the vinegar.
4. I pick up the grip again, hook the container and gently shake it, expelling the air.
5. I tightly close the jar with salted tomatoes with a lid. For winter storage, you can also use lids that roll up with a machine. Well, I prefer to work with a twist plug.
6. I take a towel in my hands, grab the jar and lightly mix the contents.
7. Then I put it on the table and roll on it. So I see if the brine is leaking from under the lid.
8. At the end, I wrap the salted tomatoes with something that retains heat. And after it cools down, the pleasant chores of preserving vegetables for the winter can be considered finished.