How to pickle tomatoes for the winter with cold water. Salting tomatoes in a cold way for the winter. What you need: kitchen appliances and utensils
Almost every one of us remembers the taste of granny salted in a barrel. Their presence on the festive table has already become a tradition. And, besides, not so often in the winter it falls to feast on high-quality fresh tomatoes.
We have to resort to various methods of harvesting this useful. And since pickling tomatoes in a barrel is not available to everyone in our time, experienced hostesses advise stocking up on salted ones, preserved for the winter in jars.
Despite the fact that in the modern world you can buy absolutely everything, preservation prepared by one's own hand is much more valuable than purchased one. So, consider the most popular salting recipes.
The fastest way
Summer is vegetable season. But what you so much wanted in winter, fresh in the summer, has already become boring. Fresh ones are no exception, salads with their participation no longer suit even avid supporters of proper nutrition and diets.
Often you want to diversify the menu. To this end, experienced hostesses came up with a simple and quick recipe for salting jars for the winter. The highlight of this method is that you can enjoy salted tomatoes already 3 days after harvesting and thereby add a new taste to summer dishes.
For the fastest preparation of pickled tomatoes, you should stock up on the following ingredients:
- - 2 kg;
- sugar - 10 tbsp. l.;
- - 1 head;
- salt - 5 tbsp. l.;
- pod;
- water - 5 l.;
- greens (, horseradish leaves).
Step-by-step instruction
To implement this salting method, high-quality tomatoes should be selected first. must be fresh and firm, as bruised or soft ones can eventually turn into a slurry in the tomato shell. The most suitable type is cream.
It is advisable to choose tomatoes of approximately the same size, ripeness and variety. must be thoroughly washed and dried. 
In parallel with vegetables, jars should be prepared. Wash and sterilize the container. Then we lay the bottom of the cans with herbs, and cut pepper. After that, lay out - they can be cut if desired, so more will fit. Fold another ball of greens on top and. 
It remains to pour the folded ingredients with brine. It is prepared as follows: salt and sugar must be diluted in 5 liters of water. Boil the mixture for 5 minutes and pour over it. 
Important! A very important point: tomatoes should only be poured with hot brine.
The final touch: close the filled container with lids and leave for a day in a room with a temperature of +20 ° C, and then take it to or put it in the refrigerator. It will be possible to enjoy salted tomatoes after 3 days. 
You can increase or decrease the proportions of the ingredients if you wish. You can vary the taste with the help of various spices.
Classic recipe
The relevance of the classic salty recipe for the winter in jars has only increased over the years. After all, high-quality pickles are always a godsend for gourmets.
What you need
To implement this method of preparing sauerkraut, you should arm yourself with the following ingredients:
- tomatoes (about 2-3 kg);
- 1 st. l. 1% vinegar;
- 2 tbsp. l. salt;
- 2–4 tbsp. l. sugar (depending on your taste preferences);
- cherry, horseradish, currant leaves;
- , optionally - ;
- black peppercorns;
- water.
Cooking instructions
Thoroughly washed components must be folded one by one into prudently sterilized jars. First lay out the greens, peppers and leaves. We put vegetables on the greens. Then another layer of greenery. 
All this must be poured with boiling water and let it brew for 5 minutes. After that, carefully drain the water from the cans, without shaking the contents strongly.
We put the drained liquid on the fire, dilute sugar and salt in it and boil again. Pour the mixture over the vegetables for the second time. As a result, add vinegar and roll up. 
The rolled product must be wrapped, turned upside down and wait until it cools to room temperature. After that, place in a cool place and wait for the right opportunity to eat. 
Original recipe (salted in sugar)
If you are wondering how to pickle tomatoes for the winter in jars in order to achieve a unique exotic taste, we advise you to use the wayward recipe for salting pickled tomatoes in sugar. As a result, you will delight your family and guests with an unusual delicacy.
Grocery list
As for any other recipe for making salted tomatoes for the winter, tomatoes are the primary ingredient - 10 kg. In second place in importance is not salt, but sugar - 3 kg.
The list of products also includes: tomato puree - 4 kg, currant leaves - 200 g, black pepper - 10 g, salt - 3 tbsp. l. For an amateur, you can use 5 g of cinnamon and cloves. 
Cooking
Washed and sorted by size and level of ripeness, lay out in a container, the bottom of which is covered with greenery and. Sprinkle each layer of tomatoes with sugar. At the top of the jar should be left free about 20 cm.
After that, we prepare tomato puree from prudently selected overripe vegetables (we pass them through a meat grinder). Add the remaining sugar and salt to the puree. Fill jars with tomatoes with the resulting mixture. It remains to tightly roll up this yummy.
Did you know? Scientists find serotonin in tomato- a hormone of joy: after you eat this vegetable, your mood will certainly improve.
Vinegar Recipe
This method will allow you to enjoy delicious sour tomatoes in the winter, which will be nice to pinch your tongue. This is an excellent, and most importantly, useful addition to any side dish.
Harvesting vegetables for the winter is traditional, national, inherited from thrifty and thrifty ancestors. And although modern supermarkets simply offer the widest range of all kinds of pickled, salted and dried vegetables, still sometimes you want to cook something of your own - homemade, natural, real. It just so happened that it was salted, and not pickled tomatoes, cucumbers and cabbage that are traditional for our national cuisine.
By the way, this is a huge plus - after all, cold-preserved tomatoes and cucumbers retain much more nutrients than those that have been cooked.
And sauerkraut even more so becomes a storehouse of vitamins and minerals.
However, we will learn how to harvest not cabbage with cucumbers, but everyone's favorite tomatoes. Cold-salted tomatoes are an opportunity not only to preserve the gifts of summer for the winter, but also to get a vigorous, delicious snack, which is for potatoes, and for a glass, and for a feast, and for the world. So let's learn!
A simple recipe for cold pickled tomatoes
You can pickle tomatoes in a cold way in wooden tubs, and in an enameled bucket or in a saucepan, and in an ordinary glass jar. Based on one three-liter jar, we need the following ingredients:
- ripe tomatoes - how much will fit in a jar;
- vinegar 9% - 1 tablespoon;
- coarse salt - 3 tbsp. l.;
- granulated sugar - 1 tbsp. l.;
- garlic - 1 head;
- horseradish leaf;
- dill stalk with an umbrella -1 pc.;
- cherry leaf - 2-3 pieces;
- currant leaf - 1-2 pcs.
Cooking:
To pickle tomatoes in jars, the fruits must be thoroughly washed, and then pricked near the stalk. Banks must also be thoroughly washed and wiped dry. At the bottom of the jar we put a washed horseradish leaf, a stalk and an umbrella of dill, and after that we fill the jar with tomatoes, trying to pack the fruits tightly, but do not crush or crush them. In the process of filling the jar, do not forget to shift the tomatoes with currant and cherry leaves and add peeled garlic cloves.
Now we pour salt and sugar into the jar and fill it all with cold bottled (boiled or filtered) water and add vinegar. All! We cork a jar with tomatoes with a regular plastic lid and put it in the refrigerator.
If you suddenly found a wooden tub at home, then try pickling tomatoes in it. By the way, you can replace this rare kitchen accessory with an ordinary enameled bucket. So, the ingredients will need the same as for cold pickling in jars. Only take salt at the rate of 500-700 g per 10 liters of water, and sugar, respectively, 3 times less. And we do not use vinegar in this case!
We put horseradish leaves and dill on the bottom of the tub or bucket, and then fill the container with tomatoes, shifting them with currant and cherry leaves and garlic cloves. Pour the tomatoes with brine, put a wooden circle on top (a dish, a lid of a smaller diameter than the diameter of the tub) and put oppression on it. We leave the tomatoes for a couple of days at room temperature, and after the start of fermentation we put them in a cold cellar or in the refrigerator.
Salted tomatoes with mustard
Another way to cold pickle tomatoes.
Ingredients:
- tomatoes - 1 kg;
- dill - 30 g;
- cherry leaf - 2 leaves;
- currant leaf - 2 leaves;
- bay leaf - 3 leaves.
- water - 1 l;
- dry mustard - 15 g;
- granulated sugar - 2, 5 tbsp. l.;
- black peppercorns - 6 pcs.;
- table salt - 1.5 tbsp. l.
Cooking:
For salting in this way, we need brown tomatoes, that is, those that are almost ripe. The fruits should be approximately the same size, without cracks, dents and spoiled places. So, my tomatoes, dry them and place them in clean, dry jars, shifting the tomatoes with dill, parsley leaves, currants and cherries. We prepare the brine separately by boiling water with salt, sugar and black pepper. Dissolve dry mustard in hot brine and leave it to cool completely. Pour tomatoes with cold brine, cork jars with nylon lids and leave for a couple of days in a cool place.
An old recipe for pickled tomatoes
No matter how interesting new recipes are, any old way of preparing a particular dish always arouses interest: how did our ancestors manage with improvised means and natural products? For example, here is an old recipe for pickling tomatoes in a cold way.
Ingredients:
- water - 10 l;
- granulated sugar - 4 tbsp.;
- coarse table salt - 2 tbsp.;
- ground red pepper - 1 tsp;
- blackcurrant leaves - a handful;
- vinegar essence - 2 tbsp. l.
Cooking:
First we prepare the brine. To do this, mix water with salt, sugar, currant leaf and red pepper and let the brine boil. Boil it for about 10 minutes, then remove from heat and leave to cool. When the brine has cooled, add vinegar essence to it. Of course, our ancestors did without vinegar essence, but its use significantly speeds up the pickling process, and such tomatoes are stored for a long time and without problems.
Now we take clean jars, put horseradish leaves, dill seeds, mustard seeds or any other spices at our discretion on the bottoms. However, keep in mind that too many spices can spoil the taste of the finished product. So try not to overdo it. Pour the tomatoes with cold brine, close with metal lids and refrigerate. All! Tomatoes canned in this way can be stored for 2-3 years.
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 will be 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
- Make a brine.
- Put a third of all greens in a jar.
- Lay out the tomatoes, alternating them with herbs.
- Pour in the brine.
- Close the lids and keep at 15-20°C for two weeks: the brine should become cloudy during this time.
- Clean the surface of the tomatoes from foam and mold, add fresh brine to the container.
- 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
- Prepare brine.
- Sweet pepper free from seeds and stalks, cut into strips, remove the skin from each clove of garlic.
- Place the main ingredient in jars, alternating with layers of greens, bell pepper and garlic.
- In each container, if desired, put a pod of hot pepper.
- Pour in brine and close.
- Withstand 10-12 days at 15-20°C.
- Clean the tomatoes from mold and foam, add fresh brine to the container.
- 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
- Make a brine.
- 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.
- In each container, if desired, put hot pepper.
- Pour in brine and leave in a warm room for 12 days.
- 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
- Put the tomatoes in jars, placing laurel and cinnamon between the vegetables.
- Pour in brine, close.
- Keep 10-12 days at 15-20°C.
- 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
- Make a brine.
- Keep the tomatoes in parts in boiling water for one to two minutes, then cool under running water.
- Arrange the cooled tomatoes in jars mixed with herbs.
- Pour sugar into each container and pour in the brine.
- Leave in a warm place for six to seven days.
- 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
- Make a brine.
- Put the tomatoes in a prepared bowl, sprinkling chopped carrots and spices on a coarse grater.
- Pour brine over vegetables.
- Cover the workpiece with a napkin made of natural matter from above, put a large wooden cutting board, press it down with a load.
- 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
- Prepare brine.
- Put some greens in a jar, then tomatoes, put pepper between the fruits. Top vegetables with herbs and sprinkle with mustard.
- Pour in the brine. Close the bank.
- 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
- 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.
- Pour boiling water, wait five minutes.
- Carefully drain the water into a saucepan, stir in the sugar and salt, and boil for five minutes. At the end add vinegar.
- Pour the brine into jars, roll up.
- 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
- Put part of the carrot tops in a liter jar.
- Fill a container with tomatoes.
- Top with small sprigs of tops.
- Pour water into a saucepan, stir sugar and salt, boil and keep on medium heat for three to four minutes.
- Pour the brine into the tomatoes, cover and leave for 10-15 minutes.
- 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.
- Pour the brine into the jar, wait seven to ten minutes.
- Drain the liquid into a saucepan and boil for five minutes.
- Crush an aspirin tablet and pour the powder into a jar.
- Pour the solution into the tomatoes, pour vinegar into the container, cover with a lid.
- Let stand, swirling the jar from side to side to release excess air.
- When all the air bubbles come out, twist the jar, turn it upside down and wrap it with a blanket.
- 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
- Send the tomatoes to the pan, shifting the fruits with spices, there must be a layer of greens on top.
- Dissolve salt in water, put on fire and boil for five minutes.
- 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.
- Close the bowl with a lid.
- 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
- Grind the garlic with a press and mix with finely chopped parsley.
- Cut the stalks from the tomatoes with a sharp knife, making an indentation to the middle of the fruit.
- In the resulting "pits" push a mixture of garlic and herbs.
- Send the tomatoes to the jar.
- Mix salt and honey in water, boil.
- Drain the brine into a jar, wait ten minutes.
- Carefully pour the liquid into the pan, boil.
- 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
- 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.
- Boil water, stir in sugar and salt, leave over medium heat for five minutes.
- Pour the brine into containers with the workpiece, close the lids.
- Keep overnight at 20°C.
- 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
- 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.
- Pour the tomato paste into the container.
- 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
- 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.
- 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.
- Pour in the tomato puree.
- 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
I have been making these tomatoes for the second year - 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.
Be honest, do you know how to salt tomatoes for the winter? Salting a tomato for the winter is a very simple and not laborious process, but not all hostesses get delicious salted tomatoes for the winter. And today, dear friends, I want to tell you about the recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years.
I tried a variety of salted tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but my grandmother's salted tomatoes under a nylon cover for the winter remain the standard of quality for me. Grandma's recipe for delicious pickled tomatoes for the winter is to use a certain set of spices and roots, as well as the ideal ratio of salt and water.
There is nothing tastier in the world than salted red tomatoes for the winter in jars, with mashed potatoes and rich pork goulash ... As if yesterday I was a little girl, and my grandmother told me how to salt tomatoes for the winter in jars. I helped her with interest, and the maximum that I was instructed to do was peel the garlic and wash the jars for the tomato.
Today, my little daughter helped me cook salted tomatoes for the winter in jars in a cold way. She was insanely interested in filling jars with tomatoes and laying out spices. But most of all she wanted to know: why you can’t salt Lego with tomatoes
I hope I convinced you to cook delicious pickled tomatoes for the winter? Then welcome to my kitchen, where I will tell you in detail how to pickle tomatoes for the winter simply and tasty.
Ingredients for pickling tomatoes:
- tomatoes
- parsley root
- horseradish root
- carrot
- garlic
- black peppercorns
- hot peppers in pods
Brine:
- 1 liter cold water
- 1 tbsp salt with a slide
How to salt tomatoes for the winter in jars:
The most time-consuming part of preparing salted tomatoes for the winter in jars is the preparation of ingredients for salting. I salted five liter jars at a time, so I had to work hard. We clean the garlic, at the rate of 5-6 small cloves per 3-liter jar. We also clean and cut carrots, parsley root, horseradish root. Do not forget to prepare hot pepper pods, black peppercorns and parsley.
Next, lay out the prepared ingredients in clean jars. I added all the spices “by eye”, but if you are preparing salted tomatoes for the winter in jars in a cold way for the first time, it is better to follow the golden mean and use the following proportions per three-liter jar:
- 5-6 cloves of garlic
- 5 black peppercorns
- 50 grams parsley root
- 50 grams of carrots
- 3-4 pieces of horseradish root
- 2-3 sprigs of parsley
- 1-1.5 pods (small) hot peppers
Following the spices, fill the jars with washed tomatoes. In the process of laying, the jars need to be shaken so that the tomato fits as much as possible. We put large tomatoes at the bottom of the cans, and we put small tomatoes closer to the neck. I will not advise varieties of tomatoes for pickling, because I know little about them. The main thing is that the tomatoes are small, fleshy and with a thick skin.
Next, we will prepare a brine for our future salted tomatoes in jars: we dilute one tablespoon of salt with a slide in one liter of cold running water. Salt is needed rock, and in any case not iodized.
Fill the jars with tomatoes with brine up to the neck to the level of the strips.
At the next stage of salting the tomato, we cover the jars with nylon lids, and remove the jars with tomatoes in a dark, cool place for storage - in the cellar, or in the refrigerator. After 10 days, the brine in the tomato jars will become cloudy, and fermentation will be almost over.
At this stage, you need to pour one tablespoon of vegetable oil into each jar of tomatoes so that a white crust does not form. Fully salted tomatoes for the winter in jars will be ready to eat in 40-45 days.
Salted tomatoes for the winter in jars in a cold way have one significant drawback: jars with salted tomatoes must be stored in the cellar or in the refrigerator. Salted tomatoes are prepared for the winter without vinegar and without sterilization, so they will not survive storage at room temperature. But even if you don't have a cellar, I highly recommend that you prepare at least one jar of these delicious pickled tomatoes and store them in the refrigerator.
You yourself will be surprised how quickly these salted tomatoes disperse. Also, if you liked my recipe for pickled tomatoes for the winter in a cold way, you can pickle tomatoes at the end of September, when there is no heat anymore, and store jars of pickled tomatoes on a glazed balcony until the first hard frosts.
Tomatoes are a long-established culture for almost all continents. Many dishes are prepared from this healthy vegetable, it is added to borscht, pizza, pilaf, salads and dressings. Tomatoes are often stuffed and baked, but the central place of tomatoes is still given to salting. In this form, tomatoes can be consumed even by those who adhere to proper nutrition.
One of the most dietary tomato recipes is cold pickling. Only 13.7 calories are included in 100 g. At the same time, the maximum amount of trace elements is preserved in such tomatoes. Iodine, rubidium, cobalt and a whole list of useful substances, among which there are such dietary fibers necessary for the body.
in jars under capron lid
An extra way that will fall in love with the most unpretentious housewives. With it, you do not need to prepare seam lids, keys, burn your hands through a jumping towel. Just cover the cold tomatoes and put them in a cool place, so as not to spoil the delicious recipe.
We will need:
Cooking:
- Before cold salting, collect a suitable amount of containers and wash them thoroughly. Only clean containers can keep pickles for a long time. According to the recipe above, we need 4-5 one and a half liter cans. Wash them with "Pemolux" and hold over the steam for 3-4 minutes;
- Now prepare vegetables, herbs and seasonings. Wash everything thoroughly and conduct a visual selection. Tomatoes, horseradish leaves and other additives should not have spots, dents, cracks or other damage. Otherwise, the workpiece will oxidize and disappear;
- Before planting in a jar, tomatoes need to be pierced. This is done so that the tomato is salted in the brine. Cut each tomato near the stalk with the edge of a knife. The first layer in the jar will be horseradish leaves. Immediately distribute them among all banks. Lay the tomatoes on top of the greens in one row. Press them closer, but so that they do not crush each other. Place fruit leaves and dill between layers. Alternate layers, cover the final row with horseradish leaves and sprinkle with garlic;
- Before filling the jar, leave a free 4-5 cm to the neck. Add salt, spices, top everything with cold running water and close the jars with nylon lids.
with mustard
Mustard serves as a kind of preservative in tomato brine. In addition, in some recipes, it gives an exquisite peppery taste, which only becomes brighter and richer over time.
We will need:
Cooking:
In already prepared jars, an equal amount of spices is laid out at the bottom: bay leaf, cloves, peppercorns. Next, clean prepared tomatoes (with punctures) are stacked. It is better to spread them upside down. Alternate with spices to the edge of the jar. Leave 3-4 cm of free space at the top and fill with brine.
The stacked tomatoes are poured with prepared brine: in cold, warm or even boiled water, mix salt, sugar, spices can be added if desired. Pour it into jars with tomatoes in such a way as to cover the tomatoes, but leave extra space (about 3 cm).
It is a distance of 3-4 cm that we need to add mustard. Cut the cheesecloth into small pieces. Put it in the neck of the jar. One part should remain in the jar, the other part should hang down like a ponytail. Pour mustard seeds or mustard powder into the enclosed part of the gauze. We cover the second part of the gauze on top. The edges of the gauze are rammed into a jar and closed with a lid on top. So you need to complete each jar of tomatoes.
A kind of mustard plug will protect the tomatoes from premature mold and add some zest to the brine already 3 weeks after the infusion. Banks must be stored in a cold cellar or refrigerator.
green tomatoes in jars
Green tomatoes are not the same as red ones. They are considered unripe, but despite this, the art of pickling makes them edible and very tasty. You can pickle them in different ways, the simplest and most unpretentious way is cold pouring.
We will need:
Cooking:
Green tomatoes must be of perfect quality: approximately the same size, without cracks and rot. Process them in water, remove the leaves and make a puncture on the back of each tomato. Further, sheets of horseradish are laid out in sterilized jars, here you can also add leaves of fruit trees or twigs.
We put tomatoes on top of the leaves, sprinkle them with spices: sugar, chopped garlic cloves, dill. Bay leaf can be added to taste. Leave 4 cm to the edge, maybe a little less. Pour the tomatoes with brine. Dilute salt for 2 liters of brine, you can add a couple of bay leaves. Salt for green tomato brine should be coarsely ground. Extra - not suitable, it is better if it is sea salt. Stir the mixture and pour it over the tomatoes, do not pour in the rest of the salt!
Sprinkle the top of the pickles directly on top of the brine with mustard in equal portions, about 1 tablespoon each. Now it remains to close the jar with a sterile metal lid and put it in a cold place. You can open no earlier than after 1.5 months.
pickled red tomatoes in jars
For pickling tomatoes from red varieties of tomatoes, it is better to choose miniature types, for example, cream. They fit easily into jars and have firm flesh. Instead of cream, you can add a variety of cherry tomatoes, cherries, pears, oaks to jars.
We will need:
Cooking:
For the indicated amount of products, it is necessary to prepare 1.5 liters of brine. It all depends on the varietal size of the tomato. In 1.5 liters of warm water, dilute salt, mustard powder and sugar. Let the mixture disperse and prepare the jars and tomatoes. Banks must be sterile clean. Tomatoes need to be selected and washed.
Chop the fire and garlic. Share the dill. Break the bay leaf into crumbs. Put a mixture of bay crumbs, pepper, garlic and dill on the bottom of the jar. Arrange the tomatoes on top, alternating layers to the top of the container. About 3 cm should remain until the top of the neck of the jar. Put sprigs of clean parsley under the lid, pour in the brine and close the lid.
Salting a tomato in a cold way in a barrel
This recipe is considered the fastest of what you can think of for salting in a barrel. Tomatoes are lightly salted after 7 days.
We will need:
Cooking:
Before salting, the barrel must be carefully inspected. Wash away dust and existing contaminants. Further, tomatoes and additional seasonings are conditionally divided into three parts. The barrel is filled with three layers of tomatoes with alternating seasonings. The first layer of dill, currant leaves and cherries. Next, crushed garlic cloves and currant berries are laid out. After that, the tomatoes fall asleep.
When the barrel is filled with tomatoes, brine is poured into it. Dissolve 900 g of salt in boiling water. Salt slurry is filtered through sterile gauze, and then the already cold solution is poured into a barrel of tomatoes. Gauze is covered from above and oppression is laid. For oppression, it is better to take glass, enameled, wooden utensils. But by no means metal. Oxidizing reactions will proceed from the metal in the brine.
Immediately after salting, the barrel is placed in a dark, cool place. Within 7 days the cellar with tomatoes is checked. If mold forms on the gauze, the fabric is washed and put back into the barrel. In a week, the pickled dish will be ready.
Cold pickling of green tomatoes in a bucket
In our recipe there is no such preservative as vinegar, but despite this, this ambassador easily survives until winter. Green tomatoes for the new year will be a real exotic dish, but while they are still waiting to be harvested, we advise you to consider the recipe below.
We will need:
Cooking:
The secret of this recipe is that the harvested tomatoes must be unripe, green. As a result of fermentation, they will reach their apogee of readiness and will be edible. However, their color will still remain green. So, first, the plastic bucket is washed well with baking soda and mustard powder. All ingredients for salting are also washed.
The first layer is laid out at the bottom of the plastic: half of the spices and the first part of green tomatoes. The second layer of spices is poured into the middle, the rest of the tomatoes with pepper, garlic and leaf spices complete the masonry. From above the barrel is filled with brine from 6 kg of salt, pepper and water.
The brine is prepared as follows: salt is stirred in boiling water, pepper is poured into them. The resulting infusion cools down, filtered and sent to a bucket for pouring. The filled bucket is covered with oppression and infused in a dark, warm place for 7 days; after a week, tomatoes can be tasted. This salting recipe can last until winter. To do this, the buckets must be kept in a cool room at a temperature not higher than +4 Cº.
Quick pickling of tomatoes in a cold way
Fresh tomatoes in the summer are sometimes not as relevant as salted ones. In summer, you want salted tomatoes, and in winter, on the contrary, fresh ones. You can get fully salted tomatoes within half an hour after cooking. Stock up only on plastic bags, a good bunch of greens and, of course, selected tomatoes. The recipe is good because it does not require a large amount of food, and this portion is enough for a daily diet, you do not have to throw out excess tomatoes.
We will need:
Cooking:
Check the integrity of the bags, inflate them and see if there are any holes in them. For a successful salting, it is better to make a double bag - insert one into the other and put the ingredients according to the recipe there. Rinse the tomatoes and make notches at the spout. Now immerse 1 kg of tomatoes in boiling water. 1-2 minutes is enough and you can take it out. Peel the skin, in direct contact with the pulp, the brine salts the tomatoes faster.
Grind the garlic with herbs, pour the mixture into the bag and put the peeled tomatoes there. In steep boiling water (1 l), add the indicated rate of salt. Stir the liquid until smooth, be sure to cool it and fill it with a bag of tomatoes. The hot brine will melt the bags. Place the cellophane with tomatoes in a saucepan filled with cold water, put the saucepan in the refrigerator or cold cellar. After half an hour, you can proceed to the first test, but ideally, if the tomatoes ferment for 24 hours. This portion of tomatoes is enough for a family of 4-5 people for lunch and dinner. Enjoy the spicy taste of young tomatoes!
Cold pickled tomatoes without vinegar
This tomato recipe is prepared without vinegar and aged under an open lid for the first week. The recipe is provided for cooking tomatoes in a three-liter jar, so follow this recipe for each workpiece separately.
We will need:
Cooking:
Sterilize the container, prepare the tomatoes. Make an incision on each tomato, insert a small clove of garlic inside for the effectiveness of salting. At the bottom of the jar, put the pepper, whole bay leaves, the remaining chopped garlic, mustard seeds. In this recipe, mustard seeds can be replaced with grated powder. Then you need to take a quarter of a teaspoon of the finished powder, because this type of spice is considered more vigorous.
Spread garlic tomatoes on top of the seasonings, and pour them on top with a classic brine (1 liter of warm water + 1 tbsp sugar + 1 tbsp salt). The jar should not be covered with a lid, the brine will oxidize under the influence of the air within 1 week. For a richer taste, tomatoes can be left outdoors for another 1 week, then covered and put in a cool place. As a tomato flap, it is allowed to use chintz or cotton pieces of fabric or gauze.
Cold pickling tomatoes with vinegar
It’s hard to imagine a winter table with homemade fresh tomatoes, it’s almost impossible. But pickles solve this shortcoming. We offer a recipe for tomatoes with vinegar. Cherry tomatoes are the best variety for this recipe. They are small and spectacular, in combination they will also be a table decoration.
We will need:
Cooking:
Prepare a brine in boiling water (boil for 5 minutes, then turn off) from the above ingredients and let the mixture cool. In the meantime, prepare the containers and vegetables. Remove the stalks from peppers and tomatoes, wash them, sterilize the jars.
At the bottom of the jar, put half a portion: finely chopped garlic, herbs, peppercorns and chopped bell pepper, parsley. Place the tomatoes on top of the jar. Sprinkle the top of the tomatoes again with the second part of the seasonings. Pour the already cold vinegar brine over the vegetables from above, close with screw metal lids and send to a cold place. After 2 weeks, pickled tomatoes will be ready to eat.
