Salting large tomatoes for the winter. salted tomato recipe

Salting tomatoes for the winter in jars- This is one of the best ways to harvest vegetables. Due to the content of lactic acid and salt, seamings are stored for several years and retain their excellent taste.

Recipe for pickling tomatoes in jars for the winter

Required products:

Red pepper pod
- red tomatoes - 1.6 kg
- 50 g green dill
- blackcurrant leaves - a couple of pieces
- tarragon, parsley, celery - 15 g each

To prepare the brine:

Salt - about three cups
- 10 liters of water

Cooking features:

Prepare the brine: dilute kitchen salt in a small amount of hot water, combine with cool water. After settling, strain it through a thick cloth. For salting, select pink, identical tomatoes. Wash them well in a basin, changing the water several times. Cut off the stems. Wash all the greens, leave the water to drain. Fold on the bottom, lay the tomatoes. After pouring with brine, transfer to a room with a temperature not higher than 20 degrees. Do not forget to cover with nylon caps and let stand in this form for 2 weeks. This time is enough for lactic fermentation to pass. In this case, the brine will become cloudy and partially absorbed into the vegetables. Remove foam and mold from the surface, add saline solution to the very neck. Now you can sterile seal the lids and transfer to a cool place.

Consider and.

Salting tomatoes for the winter in jars - sweet

You will need:

Sweet peppercorns - one piece per jar
- apples - 3 pcs.
- a handful of grapes, blackberries and currants
- tomatoes
- 3 pieces of bay leaf
- 50 g sugar
- 50 g of table salt
- peppercorns - 10 pcs.

Cooking features:

Chop the apples into slices, put them in the previously prepared container. You can also add a handful of blackcurrants, blackberries and grapes - the taste will be spicy and very interesting. Put the tomatoes in a dense layer in a container. Add peppercorns, cut into 4 pieces. Fill each container with water. Drain the water into a saucepan, boil. Again, fill the jars with boiling water, leave for a couple of minutes. Drain the liquid, prepare the marinade. Add sugar, peppercorns, bay leaf, salt to the water. Boil the marinade, pour into containers, cover with prepared steamed lids. Roll up the container and turn the rolls upside down.

You will like and.

Salting tomatoes in liter jars for the winter

Required components:

25 g tarragon
- 150 g garlic
- horseradish root - 20 g
- tomatoes - 10 kg
- chilli pepper - a few small pieces

For brine:

Salt - 400 g
- 8 liters of water

How to prepare:

Pre-prepare the brine: dissolve table salt in water, let it stand for a while, drain. Prepare clean jars with lids. Select strong tomatoes: rinse in cool water, tear off the stalks. Free the garlic from the husk, rinse in water. Cut large cloves in half. Remove the peel from the horseradish root, rinse, chop into slices. Rinse the peppers with herbs. Spread the tomatoes in a dense layer, layering with spices and herbs. Throw one pepper into each container. Fill with brine and cover with plastic lids. Leave in a warm place for 12 days. Remove moldy foam from the surface, add more clean brine. Close with simple lids, transfer to the cellar. If you want to get a spicy billet, add more horseradish.

Consider and.

Salting tomatoes in jars for the winter is simple

You will need:

Bitter pepper - several small fruits
- 30 g garlic
- 145 g dill greens
- tomatoes - 10 kg
- capsicum bell pepper - 0.25 kg

To prepare the brine:

8 liters of water
- salt - ? kg

How to prepare:

Prepare the brine first: dilute the salt in some water, set aside for a while so that it becomes concentrated. Prepare jar lids ahead of time. Select ripe tomatoes, rinse, pick off the stalks. Remove the husk from the garlic, wash it. Rinse the bell pepper, cut in half, cut out the seed part. Crumble into long slices. Rinse fresh dill in a bowl. Arrange tomatoes in a container, layer with herbs, slices of pepper and garlic cloves. Pour the brine on top, transfer to a warm place for ten days. After the end of lactic fermentation, remove possible mold and foam from the surface. Top up with new brine, cover with lids, transfer to warm, seal tightly.

Browse and salting tomatoes for the winter in jars video. From it you will learn a lot of useful things.

Recipe with cinnamon

Ingredients:

1.5 teaspoons cinnamon
- 5 g bay leaf
- tomatoes - 10 kg
- 8 liters of water
- half a kilogram of salt

How to cook:

Make a brine in advance: dilute salt in it. After settling it, strain it. Select strong and red tomatoes. Wash them, cut off the stems. Put in a dense layer in jars. But it's not worth accepting. Add cinnamon and lavrushka to each container, evenly distribute the number of tomatoes. Pour in brine, cover with plastic caps, let stand for at least 10 days to infuse. In this case, the room temperature should be at least 20 degrees.

Salting green tomatoes in jars for the winter

Required components:

Sugar - 0.2 kg
- black currant leaves - 90 g
- green tomatoes - 10 kg
- fresh dill - 0.2 kg

To prepare the brine:

Fine table salt - 0.25 kg
- five liters of water

How to prepare:

Make a pickle. After settling, strain it. Select green tomatoes, wash them. Cut off the stems. You can also carefully cut them off. Rinse the greens. In small batches, dip the tomatoes in boiling water, spend two minutes. blanching. Cool them quickly under a stream of cold water. If you exclude heat treatment, then the vegetables turn out to be harsh. Arrange the fruits in a dense layer in a clean container. Top with fresh herbs. Pour sugar into each container. Add brine, leave for a week in a warm room for fermentation. Pour in fresh brine. After corking with capron lids, transfer to a cool place.

Try also

Recipe with tomato paste

Ingredients:

Mass of tomato - 10 kg
- currant leaves - 40 pieces
- red tomatoes - 10 kg

How to cook:

Wash good, ripe tomatoes, tear off the tails with the stalk. Rinse the plucked currant leaves in clean water. Line the bottom of the containers with currant leaves, spread the tomatoes, salt. Lay out currant leaves again and vegetables again. Sprinkle again with salt. Fill all containers in the same way. Prepare tomato paste from overripe tomatoes. Wash vegetables in cold water. Cover the container with lids, soak for a week at 20 degrees. After the start of fermentation, transfer to a cooler place.

Salting cherry tomatoes in jars for the winter

You will need:

Cherry - 0.6 kg
- parsley with herbs - 50 g each
- garlic clove - 3 pieces
- aromatic peppercorns - 3 pcs.
- a leaf of lavrushka - 2 pcs.
- bell pepper

To prepare the marinade:

Liter of water
- 0.025 liters of acetic acid
- a couple of tablespoons of salt and spices

Put 2 garlic cloves, chopped herbs and aromatic pepper into the processed container. Cherry prick in the area of ​​​​the stalks, put in containers, starting with large tomatoes. Layer the fruits with parsley and sweet pepper. Add spices and water. Pour into conservation, let stand? hours. Pour back into the saucepan, boil again. Combine the marinade with vinegar, roll up with tin caps. Turn the preservation over, place on lids, wrap in a warm cloth, let cool completely for several weeks.

Salting tomatoes in jars for the winter in a cold way

Ingredients:

red tomatoes - kg
- garlic clove - a couple of pieces
- acetic acid - 30 ml
- table salt - 15 g
- a tablespoon of sugar
- water - 500 ml
- greenery
- an aspirin tablet

Place fresh herbs, garlic, parsley and peppercorns in a processed glass jar. Fill the container with ripe, whole tomatoes. They should be tightly pressed against each other. Prepare a brine from cool filtered water and spices. Stir the contents thoroughly, stand for two minutes. Top with cold brine. Crush an aspirin tablet, pour it on top. This will prevent the occurrence of unpleasant mold.

Recipe with cloves

Prepare the following components:

Half a kilo of tomatoes
- a pair of dill umbrellas
- aromatic and black peppercorns
- two sprigs of fresh parsley
- two cloves
- a small spoonful of mustard
- cherry and blackcurrant leaves
- hot pepper pod
- garlic clove - 3 pieces

For brine brewing:

Small spoonful of granulated sugar
- 4.2 st. spoons of salt
- two liters of water
- laurel leaf - 2 pieces

How to cook:

Sort ripe, plum-shaped tomatoes with a firm, whole skin. Wash, tear off the stalks. In a bowl of clean water, rinse the cherry leaves, parsley, dill. Remove the husk from the garlic, wash it. Wash the peppers, cut off the dried husk. Try not to damage the pulp, otherwise the workpiece will turn out to be extremely sharp. Prepare clean containers with lids. Put some of the spices on one. Fill containers with tomatoes. Put a pepper between the fruits. Cover the top layer with mustard seeds and greenfinch. Fill the saucepan with water, throw in the parsley, add granulated sugar and salt. Boil the brine for exactly five minutes. Remove from stove, cool. Pour the contents with cold brine, seal the container with plastic lids. For three weeks, place the seamings in a cool room.

There are a lot of variations of pickled tomatoes. Which one you choose for yourself - it does not matter, because each recipe is original in its own way. The composition of the workpiece can include other vegetables and even fruits with berries. This makes the taste of the blanks even more interesting!

Tomato preservation at home is widely used by experienced housewives. This procedure helps to preserve all the beneficial properties of the product, which is rich in organic acids, vitamin C and minerals. Thanks to proper salting, tomatoes retain their texture and are a great addition to second courses in the winter season. Consider the most delicious recipes in order and highlight the important aspects of the preservation process.

1. In the process of closing tomatoes for the winter, do not mix fruits of different shapes and sizes. The same applies to varieties, they should not differ much from each other.
2. Before proceeding with conservation, sort the tomatoes according to the degree of ripeness. Give preference to specimens collected on a dry and sunny day.
3. Choose only small to medium sized tomatoes for pickling. Use large fruits to make tomato juice or preserve slices.
4. Pierce the area where the leg was located with a thick sewing needle or a toothpick. Such a move will prevent cracking of the tomatoes during the pickling process.
5. Weed out diseased and damaged specimens, they are not suitable for preservation. It is allowed to use unripe (green) fruits, they better retain the structure.
6. Shortly before spinning, sterilize the containers in which the tomatoes will be closed. These can be liter or three-liter glass jars, sealed with tin / plastic lids (they also need to be boiled).
7. Before closing vegetables for the winter, wash the fruits with running or purified water and a kitchen sponge. Such a move will exclude the ingress of chemicals and bacteria, which lead to rapid deterioration of the final product.
8. Acetylsalicylic acid, a solution based on citric acid, table vinegar (6%) or essence (70%), edible gelatin acts as homemade preservatives and stabilizers when spinning homemade tomatoes.

Classic canned tomato recipe

For twisting in this way, give preference to plum-shaped tomatoes. Soft fruits absorb too much salt, due to which they quickly wrinkle and acquire a rough aftertaste.

• tomatoes - 6 kg.
• garlic - 1 head
• purified water - 6 liters.
• bay leaf - 8 pcs.
• pepper (peas) - 10 pcs.
• crushed salt (preferably sea) - 225 gr.

1. Wash the jars with boiling water, pour 1 tablespoon of soda into each container, sterilize thoroughly. Place in a wide saucepan, boil for a quarter of an hour. At the end of the procedure, wipe dry, do the same with the covers.
2. Sort through the tomatoes, set aside the thick-skinned ones, wash them. Cut and peel the garlic, cut the cloves into 2 parts, place one section (half of the head) on the bottom of the jar.
3. Add 5 peppercorns, 4 bay leaves to the garlic. Lay out the tomatoes so that they reach the middle of the container.
4. Now again place the remaining garlic, bay leaf, allspice on the tomatoes. Clog the jar to the top with tomato fruits, step back from the neck by 2-3 cm.
5. Dilute in 6 liters of filtered water 225-250 gr. fine salt, stir, wait for the crystals to dissolve. As soon as the granules have melted, pour the brine into the container with the tomatoes.
6. Close the jars with plastic lids, send to a room with room temperature, wait 20-25 hours. After the time has elapsed, preserve the product with tin lids, send it to the basement or cellar for 2 months.

• tomatoes - 3 kg.
• drinking water - 5.5-6 liters.
• granulated sugar (cane) - 245-250 gr.
• garlic - 1 head
• fresh dill - 1 bunch
• fine edible salt - 120 gr.
• allspice (peas) - to taste

1. Wash the tomatoes under the tap with a foam sponge, dry them, sort them out in shape and variety (they should be the same). Sterilize the jars with soda and boiling water, wipe, leave to dry at room temperature.
2. Peel the garlic, cut each clove lengthwise, place ½ head in the bottom of the container. Add peppercorns, chopped dill (half a bunch) here.
3. Depending on the size of the tomato, they must be cut or placed in a jar as a whole. Put the second half of the dill and part of the garlic on top of the tomatoes.
4. Pour filtered water into a saucepan, bring to a boil, add granulated sugar and ground salt, mix. When the granules are completely dissolved, pour the brine into a jar of tomatoes, cork, leave at a temperature of 20-23 degrees for 24 hours.
5. After the specified period, send the tomatoes to the cellar or pantry with a low temperature regime. After about 5 days, you can enjoy the great taste and serve the dish as an appetizer.

Canned tomatoes with horseradish

• small tomatoes - 2.7-3 kg.
• coarse salt - 75 gr.
• beet sugar - 25 gr.
• allspice (peas) - 8 pcs.
• bay leaf - 7 pcs.
• fresh or dried dill - 20 gr.
• garlic - 0.5 heads
• horseradish (root) - 10 gr.
• currant leaves - 3 pcs.

1. Wash the jars under running water, then place in a wide saucepan and cover with boiling water. Keep on the stove for about 5 minutes, then proceed to sterilize the lids. At the end of all actions, dry the containers with a towel.
2. Poke 3-4 holes in the tails with a toothpick or 1 hole with a knife. Mix in one composition peppercorns, bay leaf, dill, currant leaves, horseradish and pre-peeled garlic (cut the teeth into 2 parts).
3. Next, proceed to the preparation of the brine: mix granulated sugar with salt, pour boiling water over, wait for the crystals to dissolve. After that, pour the solution into a jar, cork with plastic lids.
4. Send the containers to a room with a temperature of 18-20 degrees, wait about 10 days. During this period, fermentation will begin, then you need to move the tomatoes to the cellar for 1 month. Only after this time they can be eaten.

• sweet red tomatoes - 2.3 kg.
• onion - 2 pcs.
• table vinegar (6-9%) - 80 ml.
• granulated sugar - 120 gr.
• filtered water - 2.4 l.
• salt - 15 gr.
• seasonings (optional) - to taste

1. Boil cans of soda, wash and dry them. Place seasonings in the bottom of the container, if you are using them. Cloves, bay leaves, peas are suitable.
2. Cut the onion into half rings or small squares, divide the amount into 4 sections.
3. Put ¼ of the total number of tomatoes in a jar, place onions on top, then tomatoes again. Repeat the steps until all layers are laid out.
4. In a separate jar, dissolve granulated sugar with salt, dousing the products with boiling water. Next, pour in the vinegar solution, add the resulting marinade to a jar of tomatoes.
5. Screw the containers with sterilized lids, turn them upside down and place them on the floor until they cool completely. After that, send to the cellar for 1-2 months.

Canned tomatoes without sterilization (cold cycle)

• plum tomatoes - 2.5 kg.
• crushed edible salt - 75 gr.
• garlic - 7 teeth
• table vinegar solution (9%) - 120 ml.
• filtered water - 2.3 l.
• granulated sugar - 110 gr.
• dried dill - 15 gr.
• celery - 10 gr.
• bay leaf - 5 pcs.
• allspice black pepper - 15 peas
• acetylsalicylic acid - 1 tablet
• seasonings (optional)

1. Prepare jars: wash them, add soda, pour boiling water over them, leave for 5 minutes. Next, remove the residue with water, boil in a large saucepan and dry.
2. At the bottom, place dried dill, ground celery, peppercorns, garlic cut into 2 parts, bay leaf and other seasonings at your discretion. Start filling the jar with tomatoes, tightly lay the fruits on top of each other.
3. Start preparing the brine: mix salt with sugar and table vinegar, pour the mixture with purified cool water, wait 5 minutes. When the granules are completely dissolved, pour the resulting solution into a container with tomatoes.
4. Mash acetylsalicylic acid between two spoons to make a powder. Pour it into a jar, do not mix. This move will prevent mold growth.
5. Cork the tomatoes with plastic (nylon) lids, put in a cold place for 2 weeks. After the time has passed, the product can be eaten.

Canned cherry tomatoes with garlic

• cherry tomatoes - 2.4 kg.
• Bulgarian pepper - 3 pcs.
• fresh parsley - 0.5 bunch
• fresh dill - 0.5 bunch
• garlic - 1 head
• pepper (peas) - 10 pcs.
• bay leaf - 8 pcs.
• table vinegar - 80 ml.
• beet sugar - 110 gr.
• salt - 120 gr.

1. Sterilize jars and lids ahead of time. Put half a head of garlic on the bottom, after peeling it and chopping the cloves into 2 parts. Add chopped dill and parsley, peppercorns here.
2. Take a toothpick and poke a few holes in the stem of the tomatoes. Start packing tomatoes in a jar, start with large ones, gradually getting to small ones.
3. Cut the bell pepper into strips, alternate it with tomatoes, laying the fruits in rows. At the end, add the remaining garlic.
4. Make a brine of sugar, salt and vinegar by pouring filtered water over the listed ingredients. Pour the product into a saucepan with enamelled walls, boil until the granules are dissolved.
5. Pour the solution into a jar of cherry tomatoes, roll up with tin lids. Turn the containers upside down, place a towel, leave for 3-4 hours to cool completely. After that, take the jars to a dark room. After 4 weeks, tomatoes can be served at the table.

canned green tomatoes

• unripe tomatoes (green) - 1.3 kg.
• table salt (coarse) - 55 gr.
• drinking water - 1.3 l.
• cherry or currant leaves - 1 sprig
• dill - 1 umbrella
• garlic - 5 teeth
• mustard powder - 15 gr.
• horseradish - to taste

1. Start by preparing the brine: mix sugar and salt, pour hot purified water, wait until the crystals dissolve. Next, add mustard powder, mix.
2. At this time, sterilize the jars: pour boiling water over them, wipe and dry. Place seasonings (horseradish, cherry leaves, dill umbrella) on the bottom.
3. Lay out the tomatoes in rows, alternating the fruits with garlic cloves (previously cut into small pieces). Cork the containers with tin lids, take the jars to the cellar.

It is easy to pickle tomatoes for the winter if you have sufficient knowledge regarding conservation technology. Be sure to sterilize the jars, add seasonings at your discretion, choose fruits of the same size and variety.

Video: how to pickle tomatoes for the winter

For many housewives, the end of summer is the time to prepare supplies for the winter: all sorts of pickles, jams and other things. Of course, this does not surprise anyone, because at the end of summer there is an abundance of vegetables and fruits. The need to make preparations lies in the past, when it was difficult for housewives to get factory production of pickles and other things.

Despite the fact that the shortage of stocks disappeared over time, negligent producers somehow bypass the recipe, reduce their production costs, thereby degrading the taste. This phenomenon became especially noticeable during the abolition of the GOST standard and the introduction of flavor substitutes.

Useful properties of pickled tomatoes

Summer, sparkling vegetable tomato, both fresh and pickled, is a wonderful dish. Its taste, in any form, is excellent.

Log tomatoes do not have acetic acid in their composition, which means that they do not harm the gastrointestinal tract, the cardiovascular system, do not stimulate appetite, and they are easy to cook.

To pickle a tomato, you need to choose the right fruit. It should be quite hard - not too "oak", but not soft, especially - not damaged and crumpled. As a rule, a variety like "Cream" is suitable for pickles.

Salting a tomato can mean both ripe fruits and green ones. However, the latter require a very careful attitude, as they may contain a substance such as solanine. This is a very poisonous substance. When salted, it is partially neutralized.

If we talk about pickles, then vegetables should have the same maturity, which means that they should be sorted not only by size, but also by maturity.

Those that are more ripe - red, should be hard so that in the end you do not get porridge from tomatoes

Salting involves not only tomatoes, but also spices and seasonings. As a rule, for pickles they are unified, these are:

• Tarragon.
• Dill.
• Parsley.
• Hell leaves.
• Garlic.
• Leaves of currant, cherry.
• Savory.
• Rosemary.
• Celery.
• Pepper - black and red.
• Carnation.
• Allspice.
• Cinnamon.
• Mustard.
• Salt.
• Sugar and more.

How to choose and prepare a vegetable?

Vegetables must be selected and sorted very carefully:

• First of all, the vegetable should not have cracks, damage and stains. Before salting, all vegetables are thoroughly washed.
• For salting, the tomato should be small or medium in size, the skin should be elastic.
• Before salting, vegetables need to be chopped in the area of ​​​​the stalk, thereby allowing them to be better salted, and in order for the salting to be the best, you need to cut them into pieces.

Tomatoes must be stored in a cellar or refrigerator at a temperature of 1-6 C. Or they must be preserved.

Note! To do this, 5 days after the fermentation process, drain the brine, rinse the vegetables with herbs under hot water and sort them into clean containers. The drained brine is boiled and poured into a container with tomatoes.

How to grow more crops?

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

Often plants lack nutrition and useful minerals

It has the following properties:

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

Salting tomatoes for the winter - recipes

Tomatoes can be prepared in several ways:

• hot brine;
• cold brine.

The first option requires pouring a hot mixture over the tomatoes and then leaving them for a period of 3 days to 7 days. This option suggests that the peel of the vegetable bursts, but their salting is more thorough.

The second option involves cooling the brine to 30-40 C. With this option, the vegetables are left to pickle for 2-4 weeks. Readiness is checked by the consistency of the brine - as soon as it begins to become cloudy. During this period, tomatoes "play". You can stop the process by moving them to a dark place.

Classic recipe

The brine for the classic recipe requires the use of clean water, preferably from a sub-filter.

Salt is needed in an ordinary dining room, in no case should you use iodized or crushed salt, as the vegetable will be bitter, and fermentation will be completely absent:

• Salt is taken at the rate of 1 liter of water requires 4 tablespoons of salt. At the same time, you should not be afraid that the tomatoes will be too salty. As practice shows, a tomato will take as much salt as necessary.
• Salt must be dissolved in boiling water, cooled and smashed into jars. For a 3-liter container, up to a liter of brine will be needed.
• Next, you need to remove the salt for 3 days in a warm place to activate fermentation. The process can take up to 2 weeks.
• At the same time, at the end of three days, it is necessary to check the vegetables - as soon as turbidity appears in the brine, it is necessary to tightly cork the container and lower it into a cold place.

Quick Recipe

To prepare a tomato "quickly" you need:

• Wash the fruits thoroughly, prepare the garlic, peel and cut into layers, squeeze a little and squeeze out the juice.
• Add a little salt to the water (1.5 chandelier), soak the dill. Currant leaves - for 30 minutes.
• Then put garlic on the bottom in a jar, then dill and currant leaves on it. Top with water, in which currant leaves and dill languished.

Note! Brine to quick tomatoes is prepared from a mixture - 1.5 chandelier of water, in which salt, sugar, cinnamon and vinegar are stirred - 100 gr. The mixture is boiled and poured into the previously laid out tomatoes in a jar, it is immediately necessary to cork the container. Already after 6 hours, the tomatoes are ready to eat.

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

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

Salted Siberian Tomatoes

Siberian tomatoes are prepared in this way:

• it is necessary to put dill, 6 currant leaves, cherry sprigs, 5 cloves of garlic, horseradish root (3 cm) and 2 peas of allspice in jars of 3 liter volume.
• Tomatoes are poured with boiling water, defended for 15 minutes.
• The brine is prepared at the rate of 60 gr. 1 liter, then boil. Boiling water is drained from the jars and poured with tomatoes.
• Then the jars are tightly sealed and turned upside down.

Salted tomatoes

Lightly salted tomatoes are known to all. This is everyone's favorite delicacy, which does not require much effort to prepare. A great appetizer for a summer menu.

In order to cook tomatoes according to this recipe, you must:

• sort out the fruits and prepare the garlic - chop it into slices.
• Make a brine - dissolve salt and sugar - 3 tbsp. l. for 1 tbsp. Sahara.
• Then add dill, half of the cooked garlic, black pepper (peas), bay leaf - a few leaves and horseradish root into the pan.
• All this is covered with tomatoes, the remnants of dill and garlic are laid out on top of them.
• Everything is poured with hot brine and left for 3 days at room temperature.

Note! Summer is remarkable not only for the sea and the abundance of the sun, but also for the abundance of vegetables and fruits that zealous housewives use in their preparations. There are many options for blanks that have been tested and loved for years, so the question of how to cook will not arise.

Tomato vegetable preparations are very tasty and healthy, and most importantly, it is not difficult to cook tomatoes using proven technology.

Salting is a common method of preservation, thanks to which you can eat vegetables until the very spring. Sodium chloride blocks the growth and reproduction of microorganisms that provoke decay. The technology of this method is almost the same for all vegetables, however, tomatoes require a special approach. What recipes for pickling tomatoes for the winter to choose, and how to make the taste of the workpiece unforgettable?

Easy to cook

It is hard to believe that just a couple of centuries ago this vegetable in Rus' was considered an inedible and useless overseas "curiosity". There was even an erroneous opinion about the toxicity of fruits. But today agriculture has more than 2 thousand species. How to understand such a variety and choose the “right” tomatoes? Indeed, when salting, it is so important to maintain the shape and juiciness of the vegetable.

Salting tomatoes for the winter: "tomato" subtleties

Tomatoes, unlike some vegetables, such as cucumbers or zucchini, have their own unique flavor bouquet. In order not to drown out the taste and aroma of tomatoes, when pickling them, you need to use about two times less spices than when preserving the same cucumbers. High-quality salting of tomatoes requires compliance with four rules.

1. Do not use large containers. Hard cucumbers can be salted in large containers, even in a barrel. For tomatoes, it is advisable to use smaller dishes - containers of 1-10 liters. Since under their own weight they are deformed.
2. Make stronger brine. The sugar concentration in tomatoes is higher than in cucumbers, so more salt is needed for preservation. Traditionally, brine for green fruits is made, observing the ratio of 300-400 g per 5 liters of water, and for ripe ones - 250-350 g.
3. Correctly calculate the ratio. Usually, the amount of fruits and brine is occupied by half the volume of dishes: 1.5 kg of fruits and 1.5 liters of brine are placed in a three-liter container. A deviation from this indicator by 100 g (or 100 ml) is allowed with an increase or decrease in the density of the masonry.
4. Consider the duration of the fermentation process. Fermentation lasts approximately two weeks at a temperature of 15-20°C (with a cold method). This is due to the fact that tomatoes, especially unripe ones, accumulate a poisonous substance - solanine.

Choosing a "pot-bellied" vegetable ...

When choosing a “material” for future harvesting, carefully inspect the fruits. In the course should go unspoiled, the skin of which is not damaged. It is worth paying attention to two more nuances.

1. Plum shape preferred. Such fruits are covered with a dense peel, which does not allow them to deform during preservation, and at the same time they are juicy and fleshy inside. Such varieties of tomatoes are perfect for salting: Humbert, Mayak, Gribovsky, Fakel, Novelty, De Baro, Titan, Ermak, Bizon.
2. degree of maturity. Green tomatoes perfectly keep their shape, as well as medium ripeness. However, ripe, red fruits can also be salted, however, they need to be handled more carefully.

Tomatoes are better salted if you put fruits of the same variety and approximately the same size in one jar.

…and other ingredients

In addition to tomatoes, salting requires water and salt. Regular cooking, iodized can not be used. The originality of the workpiece is achieved through spices. Pairs well with tomatoes.

• dill;
• Red pepper;
• parsley;
• celery;
• garlic;
• tarragon.

In order for the tomatoes to remain strong and resilient, oak and cherry leaves, which contain a large amount of tannins, are thrown into a container with salt.

Technology: 3 ways

Before starting salting, it is necessary to carry out preparatory measures. Before salting tomatoes in jars for the winter, the tomatoes must be thoroughly washed without damaging the peel, spread out on towels and allowed to dry, and then carefully remove the stalks. All other vegetables from the selected recipe, herbs and leaves are also thoroughly washed and freed from excess water. Pickling containers and lids must be washed with laundry soap or soda, sterilized. If vegetables are salted by the cold method, sterilization of the containers is not necessary. There are three ways to salt:

• cold - room temperature brine is used;
• hot - boiling brine is used;
• without brine - whole fruits are salted in tomato puree.

Each of these methods has its own specifics, which are reflected in the table below.

Table - Features of salting methods

Method	Peculiarities
Cold	- Fruits are not deformed; - long fermentation process (6-14 days); - sterilization of jars is not required; - more nutrients are stored in vegetables
Hot	- Tomatoes can be deformed and cracked; - the method is more suitable for green fruits; - part of the nutrients is lost; - jars need to be sterilized; - no fermentation process
Without brine	- Necessary sterilization of jars; - the preparation is juicy; - the method is great if there are a lot of cracked and overripe fruits

7 Cold Methods…

In the recipes below, except for the last one, the brine is prepared in the same way. Salt, for better dissolution, is poured with half a glass of hot water, diluted with the remaining cold volume according to the recipe. The brine settles and is filtered through gauze folded in several layers.

Authentic

Peculiarities. This "grandmother's" recipe has remained unchanged for several generations. The main rule is tomatoes and nothing but them. Well, maybe a couple of spices for flavor.

Ingredients:

• main ingredient - 1.5 kg;
• water - 1.5 l;
• salt - 150 g;
• hot pepper - one pod;
• dill - 50 g;
• parsley, tarragon and celery - 15 g;
• currant leaves - two pieces.

Technology

1. Make a brine.
2. Put a third of all greens in a jar.
3. Lay out the tomatoes, alternating them with herbs.
4. Pour in the brine.
5. Close the lids and keep at 15-20°C for two weeks: the brine should become cloudy during this time.
6. Clean the surface of the tomatoes from foam and mold, add fresh brine to the container.
7. Roll up and store in a cool place.

You can add chopped onions to the salt.

With bell pepper

Peculiarities. Any spices in this recipe, as in any other, can be changed to your taste, but the salt concentration cannot be adjusted.

Ingredients:

• main ingredient - 10 kg;
• water - 8 l;
• salt - 0.5 kg;
• sweet pepper - 250 g;
• hot pepper - one pod for each jar;
• garlic - 30 g;
• dill - 150 g.

Technology

1. Prepare brine.
2. Sweet pepper free from seeds and stalks, cut into strips, remove the skin from each clove of garlic.
3. Place the main ingredient in jars, alternating with layers of greens, bell pepper and garlic.
4. In each container, if desired, put a pod of hot pepper.
5. Pour in brine and close.
6. Withstand 10-12 days at 15-20°C.
7. Clean the tomatoes from mold and foam, add fresh brine to the container.
8. Roll up.

With horseradish and garlic

Peculiarities. Such preservation can be made more spicy by doubling the amount of horseradish, and cutting the hot pepper before putting it in a jar. In this case, you need to add 200 g of dill, and take salt not 400, but 600 g.

Ingredients:

• main ingredient - 10 kg;
• water - 8 l;
• salt - 400 g;
• garlic - 150 g;
• horseradish root - 20 g;
• tarragon - 25 g;
• hot pepper - one pod for each jar.

Technology

1. Make a brine.
2. Remove the skin from the horseradish, cut into large pieces, remove the garlic cloves from the husk and cut in half. Put the tomatoes in jars, alternating with herbs and seasonings.
3. In each container, if desired, put hot pepper.
4. Pour in brine and leave in a warm room for 12 days.
5. Peel the tomatoes, add fresh brine, roll up and place in a cool place.

Cinnamon

Peculiarities. Tomatoes salted with cinnamon have a spicy, warming taste. Other spices can be added to such a preparation, but it is better to do without dill so as not to interrupt the oriental flavor.

Ingredients:

• main ingredient - 10 kg;
• water - 10 l;
• salt - 0.5 kg;
• cinnamon - one and a half small spoons;
• bay leaf - 5 g.

Technology

1. Put tomatoes in jars, placing laurel and cinnamon between vegetables.
2. Pour in brine, close.
3. Keep 10-12 days at 15-20°C.
4. Peel the fruits, add fresh brine, roll up.

with green fruits

Peculiarities. Such a preparation can be made without heat treatment of fruits, but then they will turn out to be harsh for an amateur.

Ingredients:

• green tomatoes - 10 kg;
• water - 5 l;
• salt - 250 g;
• sugar - 200 g;
• dill - 200 g;
• currant leaves - 100 g.

Technology

1. Make a brine.
2. Keep the tomatoes in parts in boiling water for one to two minutes, then cool under running water.
3. Arrange the cooled tomatoes in jars mixed with herbs.
4. Pour sugar into each container and pour in the brine.
5. Leave in a warm place for six to seven days.
6. If necessary, clean the fruits, pour fresh brine into the container.

Pickled green tomatoes are a popular dish in Georgia. Prepared according to the described recipe, they are fragrant and crispy.

with carrots

Peculiarities. Carrots will not let the tomatoes turn sour. Therefore, you can pickle tomatoes in a cold way in a bucket or a large enameled pan. It is not necessary to remove the stalk from tomatoes, this will help the fruits retain their shape.

Ingredients:

• tomatoes and carrots in a ratio of 10:1;
• salt at the rate of 0.5 kg per bucket of water;
• garlic, bay leaf, parsley, hot pepper and other spices to taste.

Technology

1. Make a brine.
2. Put the tomatoes in a prepared bowl, sprinkling chopped carrots and spices on a coarse grater.
3. Pour brine over vegetables.
4. Cover the workpiece with a napkin made of natural matter from above, put a large wooden cutting board, press down with a load.
5. Place the container in a cool place. In this way, tomatoes can be stored all winter.

As soon as mold appears on vegetables, it must be removed immediately with a clean cloth.

With cloves

Peculiarities. For this method, the brine is prepared in a special way. In the full volume of water, you need to stir salt, sugar, add laurel. Boil for about five minutes, then cool.

Ingredients:

• main ingredient - 1.5 kg;
• water - 2 l;
• garlic - three to four cloves;
• hot pepper - a pod;
• parsley - two branches;
• dill - two umbrellas;
• cherry and currant leaves - three each;
• carnation - two or three buds;
• mustard seeds - a small spoon;
• allspice - two peas;
• bay leaf - two pieces;
• salt - 4 large spoons;
• sugar - a small spoon.

Technology

1. Prepare brine.
2. Put some greens in a jar, then tomatoes, put pepper between the fruits. Top vegetables with herbs and sprinkle with mustard.
3. Pour in the brine. Close the bank.
4. Refrigerate for three weeks.

In the brine, along with sugar and salt, you can mix a teaspoon of citric acid. This will give the tomatoes a characteristic sourness and extend the shelf life of the workpiece.

… and 5 hot

When implementing the hot method, experienced housewives recommend making a puncture with a toothpick or a needle near the stalk of each tomato before putting the vegetables in jars. This measure will prevent cracking of the fruit.

Classical

Peculiarities. This method can preserve tomatoes with apples, plums and even beets. To do this, the components are laid out in the following sequence: half the greens, apples (or other fruits or vegetables), tomatoes, the remaining greens.

Ingredients:

• main ingredient - 2-3 kg;
• water;
• salt - two large spoons;
• sugar - two to four large spoons;
• vinegar 9% - a large spoon;
• cherry, horseradish, currant leaves;
• parsley;
• dill;
• garlic, black peppercorns to taste.

Technology

1. Send half of the leaves and greens, garlic and pepper to jars, then put the tomatoes, and again a layer of leaves and greens on top.
2. Pour boiling water, wait five minutes.
3. Carefully drain the water into a saucepan, stir in the sugar and salt, and boil for five minutes. At the end add vinegar.
4. Pour the brine into jars, roll up.
5. Turn them upside down, placing them on a tray or on a baking sheet. Once completely cooled, refrigerate for storage.

Banks can be sterilized in any way: in the oven, slow cooker, microwave or steam bath.

With carrot tops

Peculiarities. A jar of tomatoes pickled in this way will have not only an unusual look, but a very original and memorable taste. It is desirable to take tops from large vegetables.

Ingredients:

• the main ingredient is 15-20 pieces of medium size;
• water - 1 l;
• salt - a large spoon;
• sugar - four large spoons;
• vinegar 9% - a large spoon;
• tops of carrots - four to five branches;
• aspirin - one tablet.

Technology

1. Put part of the carrot tops in a liter jar.
2. Fill a container with tomatoes.
3. Top with small sprigs of tops.
4. Pour water into a saucepan, stir sugar and salt, boil and keep on medium heat for three to four minutes.
5. Pour the brine into the tomatoes, cover and leave for 10-15 minutes.
6. Carefully pour the liquid into the pan, boil again and keep on medium heat for five minutes. The container with vegetables must be covered with a lid.
7. Pour the brine into the jar, wait seven to ten minutes.
8. Drain the liquid into a saucepan and boil for five minutes.
9. Crush an aspirin tablet and pour the powder into a jar.
10. Pour the solution into the tomatoes, pour vinegar into the container, cover with a lid.
11. Let stand, swirling the jar from side to side to release excess air.
12. When all the air bubbles come out, twist the jar, turn it upside down and wrap it with a blanket.
13. After a day, put away for storage. The blank will be ready in two to three months.

If you salt tomatoes with aspirin, the tomatoes will be stored longer, and the jar will not “explode”.

in a saucepan

Peculiarities. The pan should be thoroughly washed with soda or laundry soap and poured over with boiling water.

Ingredients:

• the main ingredient - how much will go into the pan;
• salt at the rate of 350 g per 5 liters of water;
• spices to taste: garlic, black peppercorns, basil, mint, cherry and currant leaves, dill.

Technology

1. Send the tomatoes to the pan, shifting the fruits with spices, there must be a layer of greens on top.
2. Dissolve salt in water, put on fire and boil for five minutes.
3. Cover the tomatoes in a bowl with a large plate (in diameter, it should be approximately equal to the diameter of the inner walls of the pan) and pour the brine into the container right on top of the plate to the brim.
4. Close the bowl with a lid.
5. Refrigerate. Tomatoes will be ready in a month.

Salting a tomato in a hot way does not allow you to store vegetables in a saucepan for a long time. It is desirable after the tomatoes are ready, put them in jars.

With garlic stuffing in honey brine

Peculiarities. Salted tomatoes in jars will get an exotic flavor if prepared with honey.

Ingredients:

• the main ingredient - how much will go into a three-liter jar;
• salt - two large spoons per liter of water;
• honey - 1.5 large spoons per liter of water;
• parsley and garlic - to taste.

Technology

1. Grind the garlic with a press and mix with finely chopped parsley.
2. Cut the stalks from the tomatoes with a sharp knife, making an indentation to the middle of the fruit.
3. In the resulting "pits" push a mixture of garlic and herbs.
4. Send the tomatoes to the jar.
5. Mix salt and honey in water, boil.
6. Drain the brine into a jar, wait ten minutes.
7. Carefully pour the liquid into the pan, boil.
8. Pour into a jar, screw on the lid.

Express recipe

Peculiarities. For stomach problems, it is better to use recipes for pickling tomatoes without vinegar. The described option is perfect for this, while the preservation will be ready after a few days. The peculiarity of the method is that not whole, but chopped tomatoes are salted.

Ingredients:

• tomatoes - 2 kg;
• water - 5 l;
• salt - two large spoons;
• garlic - head;
• sugar - ten large spoons;
• dill - a bunch;
• hot pepper to taste.

Technology

1. Send dill, pepper and garlic to the jar, and tomatoes cut in two on top. Put the second part of the greens and garlic on top.
2. Boil water, stir in sugar and salt, leave over medium heat for five minutes.
3. Pour the brine into containers with the workpiece, close the lids.
4. Keep overnight at 20°C.
5. Remove to cool. Three days later, the salt is ready.

When adding celery as a spice, you can get a special, unconventional taste of salted tomatoes.

Without brine

Harvesting salted tomatoes without brine involves an additional step: preparing tomato puree. This is where “illiquid” comes in handy in the form of rumpled and cracked fruits that are not suitable as the main ingredient in other methods.

Traditional

Peculiarities. The tomato mass for this recipe is made from overripe vegetables processed by a blender. First, the skin must be removed from the fruit.

Ingredients:

• whole tomatoes - 5 kg;
• tomato mass - 5 kg;
• salt - 250 g;
• currant leaves - 15-20 pieces.

Technology

1. Spread the leaves at the bottom of the jars, then lay the tomatoes, sprinkle the fruits with salt, then the leaves again, again the main ingredient and again the salt. Continue until the containers are full.
2. Pour the tomato paste into the container.
3. Close the jars and keep for six to seven days in a room where the temperature is maintained at 15-20 ° C, then transfer the containers to cool storage.

with mustard

Peculiarities. Salted tomatoes with mustard captivate with delicate spiciness. In addition, mustard acts as an additional preservative.

Ingredients:

• whole tomatoes and tomato puree - 5 kg each;
• salt - 150 g;
• currant leaves - 125 g;
• mustard powder - half a small spoon.

Technology

1. Prepare mashed potatoes from cracked and overripe tomatoes by processing the fruits with a meat grinder. Grind the mass through a sieve to free from seeds and skins.
2. Line the bottom of the jars with leaves, lay out a layer of whole tomatoes, sprinkle with salt mixed with mustard. Then repeat the sequence: leaves - tomatoes - a mixture of salt and mustard. Continue until the jars are full. Leaves must be the last layer.
3. Pour in the tomato puree.
4. Close the containers with lids, keep for six to seven days at a temperature of 15-20 ° C, then put them in a cool place for storage.

They say that if you dream of salted tomatoes, expect changes, and unfavorable ones. Therefore, it is better to enjoy pickles not in a dream, but in reality. Moreover, to salt tomatoes for the winter, neither culinary talents nor exotic ingredients are required. A little free time and a couple of interesting recipes - and the original blank is ready.

Reviews: "Almost like grandma did"

I'm canning tomatoes with a similar recipe, I mean salt-sugar-vinegar. I put tomatoes, a little onion rings, slices of carrots, garlic, a piece of hot red pepper (or more - if it is sharper), a couple of pieces of red sweet pepper, peppercorns and parsley, and from the greens I put only celery - a very fragrant and tasty brine then in jar.

Belli$, http://forum.say7.info/topic46297.html

This is the second year I have been making such tomatoes - very, very tasty! and, which, for me personally, is very important, always a stable result - on the 4th day the tomatoes are perfect) there has never been mold. And even my terribly picky mom said, “Amazing! almost like my grandmother did in my childhood)) "

marra_odessa, http://www.povarenok.ru/recipes/show/86191/

The most difficult thing is to prepare jars, lids and all the ingredients, the pickling and canning process itself takes very little time. For a 1 liter jar, about 0.5 kg of tomatoes and 0.5 liters of marinade are used. The exact amount will depend on the size of the tomatoes.

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Any gourmet admits with confidence that it is difficult to imagine a winter snack better than tomatoes rolled in a jar.

A wide range of pickles and canned food is available on the shelves all year round, however, home-cooked vegetables are a special taste and benefit, multiplied many times over.

Caring housewives salt tomatoes every autumn. This requires skill, knowledge, patience and free time. Why do most people choose a homemade product, ignoring the products offered by the market? The reason is simple: not a single chemical additive will make the preparation tastier than homemade. And vegetables cooked according to a proven recipe are a guarantee of product safety all year round.

Salting technologies can be radically different from each other. But for each of them there are basic rules that should be taken into account.

1. Experienced housewives know: ripe fruits are fragrant and tender. But such specimens require especially careful handling, as they are easy to wrinkle. However, it is better to choose vegetables that are pink or milky, because they are not injured. Rolling green fruits into jars is widely practiced.
2. The ideal container for salting is glass jars with a volume of no more than 10 liters. If you cook vegetables in large containers, it is likely that the lower ones will crumple under the weight of the upper ones.
3. Among all varieties suitable for canning, the most successful are:

• Novelty of Transnistria;
• Humbert;
• De Barao;
• Yermak;
• Buffalo;
• Titanium;
• Lighthouse.

1. Tomatoes contain a lot of sugar. Therefore, salt (only large should be taken) for their preparation will require a little more than for cucumbers. On average - 500-800 g of salt per ten-liter jar.
2. For cooking, parsley, dill, tarragon, celery, cherry or oak leaves, blackcurrant (leaves), as well as garlic and red pepper are used.
3. The preparation period is 1.5-2 weeks. It will take 2-3 months for the treat to become more fragrant and the brine richer.
4. The delicacy can be prepared in plastic buckets, glass jars, aluminum saucepans and wooden barrels. A popular method of salting in plastic bags.

The container with the finished product should be stored at a temperature of 0 to 2 °C. It is not recommended to open the vessels earlier than after a couple of months.

A simple recipe for salting in jars

Not everyone likes to mess around with canning for a long time, sorting through all kinds of recipes. There is a universal and simple way to harvest fruits. You will need:

• about two kilograms of red tomatoes;
• red hot pepper;
• a couple of sheets of blackcurrant;
• 100 g dill;
• other spices to taste (in our recipe it will be tarragon, celery and parsley).

We will make a brine from one and a half liters of water and 150 grams of salt.

1. Let's prepare some jars. They will need to be sterilized.
2. We dilute the existing salt in a small amount of liquid (hot). Then we supplement the solution with the rest of the water.
3. Wash the vegetables well and remove the stems. For this recipe, tomatoes at least pink ripeness are suitable.
4. Wash greens and place on a clean towel to absorb excess water.
5. We put the third part of the spices on the bottom of the containers. Then we place the tomatoes in a container alternately with seasonings. Care is important here so that ripe tomatoes do not wrinkle.
6. We fill the vessels with brine. It’s too early to roll them up, for starters, just close them with nylon lids and put them in a dark room with a temperature not higher than 20 ° C.
7. After 2 weeks, the slightly fermented brine is drained. Then pour fresh. Fruits should be pre-rinsed.
8. Banks are rolled up and placed in a cool room. You can store them in the refrigerator.

Quick salting

An express recipe for lightly salted vegetables will come in handy if a feast is planned soon. Such a treat will be ready in a day.

1. We wash 1 kg of vegetables and herbs under running water. Currant leaves, dill umbrellas and horseradish leaves work well for this recipe.
2. We clean 4 cloves of garlic. We cut each. We also divide the dill, but leave the currants and horseradish in their original form. We put all this in a pre-sterilized three-liter jar.
3. We put tomatoes on the herbs.
4. Preparing the marinade:

• pour a liter of water into any convenient pan;
• add 50 g of salt, 1 tsp. sugar and 3-4 peas of allspice;
• liquid must be boiled for 3 minutes. after boiling.

1. We are waiting for the brine to cool. As soon as its temperature reaches 60 ° C, fill the fruit with liquid.
2. Close the container with a lid and leave at room temperature for 24 hours.

Recipes for salted tomatoes for the winter

Experienced housewives follow their proven technology for preparing canned tomatoes.

Recipe with carrot tops

• we wash the fruits and carrot tops (for a three-liter container you will need 3-4 greens of carrots);
• sterilize the vessel, boil the lid;
• half of the tops are placed on the bottom;
• we put vegetables, put greens between them;
• boil 1.5 liters of water and pour;
• wait 10 minutes, drain the liquid into the pan, add a couple of tbsp. l. salt, 7 tablespoons of sugar and a spoonful of 9% vinegar, bring to a boil again;
• pour the brine into jars, roll up the lid using a special machine;
• turn the container upside down so that the lids do not break off, let it stand for several hours until the workpiece cools down;
• pickles can be removed in the cellar or refrigerator (it is recommended to open the snack no earlier than after 2 months).

Canning without vinegar

You will need:

• 3 kg of fruits;
• clove of garlic;
• 80 g of coarse salt;
• 2 tbsp. l. Sahara;
• four bulbs;
• peppercorns to taste.

Cooking:

• wash vegetables under running water;
• onion cut into half rings, placed on the sides;
• we send pepper there;
• put two liters of liquid on fire, add sugar and salt, boil for a couple of minutes;
• pour the brine, roll up.

After cooling, the workpiece is removed in a dark, cool place.

Cold salting

• We put 5 liters of water on fire, add 1/2 tsp. ground red pepper, a few currant leaves, 40 g of salt and 2 tbsp. l. Sahara;
• boil the brine for a couple of minutes, then let it cool, add 1 tbsp. l. 9% vinegar;
• put spices in sterile jars, then tomatoes;
• pour everything with cold brine, roll up the lid (store in the refrigerator).

Hot cooking

• we wash one and a half kilograms of ripe brown fruits;
• cut a large sweet pepper, remove the core, cut into strips;
• peel 2 cloves of garlic, my hot capsicum, cut;
• in the prepared vessels we put several sprigs of dill, currant leaves, celery and parsley (you can add a couple of bay leaves);
• then place the tomatoes alternately with garlic and spicy vegetables;
• pour boiling water over it, boil the lids in advance and cover the containers with them;
• drain the water back, add 2 tbsp. l. salt, bring to a boil, pour again;
• roll up the lids, turn to cool.

Salted cherry tomatoes

1. Prepare the brine: boil water with the addition of 100 g of salt, peppercorns and two cloves of garlic.
2. Place the celery and bay leaf in the bottom of the bowl.
3. We lay the red fruits, pour the marinade. Top with a couple sprigs of cilantro.
4. We close with clean lids (you can use polyethylene), store at room temperature. Cherries are ready in 7 days.

Tomatoes for the winter - "Lick your fingers"!

The name speaks for itself - it is very difficult to break away from such an appetizer. For cooking:

• cut dill and parsley;
• we sterilize the jars, put the greens first;
• cut hot pepper, put on the greens in a small piece;
• We heat the vegetable oil in a clean frying pan and add 1 tbsp. l. for each container;
• wash red plants, cut onions, put halves of red vegetables alternately with onion rings;
• bring water to a boil, add 1 tbsp. l. salt, three times more sugar and a little peppercorns, let cool and pour 50 ml of 9% vinegar;
• with a slightly cooled (but still hot) brine, pour the vegetables, twist the jars;
• turn the workpiece over until it cools completely.

Lick Your Fingers can be stored at 15 to 25°C.

Tomatoes for the winter without salt

• wash the fruits and make one hole with a toothpick (if you do not pierce them, the skin may burst during cooking);
• prepare the marinade: boil 4 liters of liquid with the addition of 200 g of sugar and 1 tbsp. l. vinegar;
• we sterilize the vessel, put 3 bay leaves on the bottom, a couple of onions, cut into half rings, straws from two carrots and a large sweet pepper;
• then - tomatoes, fill with brine;
• wait for the liquid to cool, roll up.

Salted tomatoes with plums

The recipe may seem unusual, but it is definitely worthy of attention. This dish has a special taste.

1. In a sterile glass container we place chopped parsley, a horseradish leaf, 2 cloves of garlic and a few peas of black pepper.
2. Add red vegetables along with chopped onions and plums.
3. Fill with boiling water, wait 20 minutes.
4. Transfer the liquid to a bowl.
5. There also - 50 g of salt and 3 tbsp. l. granulated sugar.
6. Boiling brine is sent to jars. Roll up, turn over and cover with a towel. As soon as the pickle has cooled, turn it over and put it in a cool place.

Recipe - "Under the snow"

• put the tomatoes in a sterile vessel and immediately pour boiling water;
• make a marinade: put 1.5 liters of liquid on fire, add one and a half tablespoons of sodium chloride and 100 g of sugar, bring to a boil;
• drain the brine from the vegetables, put grated garlic on top of them (you will need 7 cloves);
• pour the marinade, you can add 1 tsp. vinegar, but then the appetizer will be sour;
• roll up, turn over, cool and clean in the underground.

How to salt tomatoes with mustard for the winter

• We collect a liter of water in a saucepan, add 2 tbsp. l. (without a slide) salt, 50 g sugar, boil;
• carefully place clean ripe fruits in a sterile jar;
• 5 cloves of garlic and half a chili pod finely chopped;
• send 2 bay leaves, pepper and garlic to red vegetables, add a sprig of dill and 10 g of dry mustard;
• Pour the ingredients with brine (boiling), roll up, turn over, cover with a towel and wait until it cools.

Salted tomatoes without sugar

• at the bottom of the prepared glass container we put a dill umbrella, 3-4 cloves, a couple of peppercorns, a small piece of hot red pepper, 3 cherry leaves, a horseradish leaf and a parsley;
• put tomatoes on top, pour boiling water and wait 15 minutes;
• drain the liquid, add 30 g of salt and 20 g of vinegar to the jar, pour boiling water again;
• roll up, put the lids down and let cool.

One of the recipes for salting tomatoes for the winter can be seen in the video.

What can be salted tomatoes

Harvesting can be done not only in glass jars. There are several more suitable containers.

Bucket

They say that pickles prepared in this way have a unique taste. The longer they are preserved, the richer the flavor becomes. It is convenient that such tomatoes can be tasted for 2 weeks, because they are not rolled up with a lid. However, then they still have to be transferred from the bucket to smaller containers and sent to the refrigerator to increase the shelf life.

Barrel

A method that has been used for years. The main disadvantage is that ripe tomatoes of the lower layers do not withstand the oppression of their counterparts and crumple, losing their appetizing appearance and often spoiling the taste.

In addition, checking the readiness of such an appetizer is not very convenient, and it is often difficult to find a good wooden barrel or tub in the city.

Plastic bag

Such salting is ideal for those who want to get a treat quickly. Vegetables can be cut into rings or slices, add your favorite spices. But this preservation will definitely not survive the winter.

Pot

Salting in a saucepan is similar to the bucket method. It is used as an alternative to cooking in barrels and tubs. If the choice fell on a pan, an enameled container should be preferred.

Salting tomatoes in slices is almost as popular as canning whole fruits. The main advantage of this preparation is the juice released during the process. However, only large slices should be rolled up, otherwise you can end up with an incomprehensible dish.

Not everyone likes to mess around with sterilizing dishes. You can do without this process, but only for recipes with vinegar and garlic.

Before cooking salted tomatoes, it is better to pierce them with a toothpick. These tomatoes are ready in 3-4 days.

An ideal place to store conservation is a cellar. If it is not in the house, the jars are placed in a dark, cool place, for example, in a pantry.

In small apartments, it is also possible to keep pickled tomatoes for a long time by placing them on the balcony (provided that the temperature is not lower than 0 and not higher than 10 ° C). If all of the above options are not suitable, you should choose a place away from radiators and windows.

The variety of recipes for harvesting is so great that every housewife will find a method to their liking and make a delicious treat. Moreover, this does not require special cooking skills.