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Salted tomatoes like. How to pickle tomatoes in jars for the winter: homemade recipes. Adjika sweet and sour with apples

Pickled tomatoes are one of the popular preparations for the winter. They are an excellent substitute for tomato paste, ketchup and tomato dressing when preparing various dishes.

Salted tomatoes can also be served as an independent snack.

Hot salting requires a lot of time and skill: jars must be carefully sterilized and sealed; the brine may become cloudy and the jars may explode.

An ideal option for quick salting is cold rolling of tomatoes.

Benefits of cold salting

The cold method of pickling tomatoes has many pros:

• The pickles turn out much tastier than when rolled in other ways;
• Less loss of vitamins from tomatoes (due to lack of heat treatment);
• Doesn't take much time.
• Easy salting technology;
• There is no need to boil the water for the brine;
• Tomatoes can be eaten within three weeks after pickling;
• Blanks can be produced in any containers (including sterilized jars);

The disadvantage of this method is that all containers with pickles must be stored in a cool place, otherwise the tomatoes will spoil.

Preparing for pickling

First, let's select the tomatoes that we will salt:

• Tomatoes must be of the same degree of ripeness (you cannot take green, pink and red tomatoes for one container);
• The fruits should not show signs of rotting or mold;
• Tomatoes should not be broken or soft;
• You should not pick tomatoes that have damage - cuts or punctures - for pickling.

All tomatoes need to be separated from the stalks, rinsed well, dried with a soft towel and a neat puncture made next to the stalk (so that the skin of the tomatoes does not crack when storing them in brine).

First, select tomatoes of approximately the same size. When you run out of identical tomatoes, you can salt tomatoes of different sizes in one container.

Next we prepare container, in which we will carry out salting:

• If we use jars, we should wash them thoroughly (preferably with detergent) and sterilize. To do this, hold the glass container over steam for 3–5 minutes, then set it to cool, covering it with a clean towel;
• Containers made from other materials should be Rinse(using detergents);
• Used for pickling container maybe with defects, because we won't need to roll it up.

Then select salt. The following types of salt are used for pickles:

• Iodized. Rich in iodine, sometimes gives a slight bitter taste;
• Marine. Rich in various microelements, but if magnesium is removed from it, then it is ordinary table salt;
• Black. Rich in potassium, beneficial for the human body;
• Hyponodium. Salt for hypertensive patients because it uses potassium and magnesium salts. This prevents fluid retention and increased blood pressure.

Note! To obtain delicious salted tomatoes, it is recommended to use only coarse salt.

Recipes

1. Cold pickling of tomatoes

Products, necessary for salting:

• Tomatoes– 2 kg;
• Vinegar 9% – 1 dessert spoon;
• Salt– 2–3 tablespoons;
• Sugar- 1 tablespoon;
• Garlic– 1 large head or 2 small ones;
• – 2 umbrellas;
• Greens leaves horseradish. You can take currant leaves (white) or

Step 1. We prepare the container for pickling.

Step 2. Preparing the tomatoes. Be sure to get a puncture!

Step 3. We place plant leaves at the bottom of the container so that they completely hide it. Next, lay out the dill umbrellas.

Step 4. Fill the container with tomatoes. Place the tomatoes tightly together. You need to make sure that the tomatoes are not crushed or damaged. It is advisable to place tomatoes with the punctures facing up. When laying out layers, you need to cover them with leaves and add chopped garlic cloves. Leave about 5–7 cm of free space on top.

Step 5. Pour salt, sugar and vinegar into the container. Pour boiled cold water over the tomatoes.

Products, necessary for salting:

• Tomatoes– 2 kg;
• Salt– 150 g;
• Sugar- 1 tablespoon;
• Garlic– 1 large head;
• Dill– 1 umbrella;
• Lava leaf– 3–4 pieces;
• Celery;
• Carnation dried;
• Mustard seeds or dried mustard– 3 tablespoons;
• Green leaves horseradish or root.

Step 1. Let's prepare container

Step 2. Processing tomatoes. Delete stalks, wash the tomatoes under running water and make puncture near the place from the stalk.

Step 3. Posting spices to the bottom of the container.

Step 4. Lay out in layers tomatoes. Place spices between layers. Leave about 2-5 centimeters of free space.

Step 5. Cooking brine. Add salt, sugar and remaining spices to water (2 liters). Pour the resulting brine into the container with the tomatoes. It is not necessary to prepare the brine separately. You can simply pour salt, sugar, spices into a container and fill it with cold boiled water.

Step 6. Making mustard traffic jam to prevent rotting and mold on tomatoes. Fold 3 times gauze(bandage) and cover the surface of the tomatoes placed in the container. We leave gauze around the edges in double or triple the size of the neck of the container. Pour mustard powder or mustard seeds onto cheesecloth so that all the tomatoes are closed. Cover the top of the mustard with the hanging edges. Close the container with a lid.

3. Cold pickling of green tomatoes

Products, necessary for salting:

• Tomatoes– 2 kg;
• Salt without additives, coarse grinding - 3 tablespoons;
• Sugar- 1 tablespoon;
• Garlic– 1 head;
• Dill– 3 umbrellas;
• Mustard powder;
• Greens leaves horseradish, currants (red, white, black) or cherries.

Step 1. We prepare the container.

Step 2. We process the tomatoes (wash them, remove the stems). We make a puncture next to the hole for the stalk.

Step 3. Place horseradish (currant, cherry) leaves on the bottom of the container.

Step 4. Layer green tomatoes in layers, alternating them with spices.

Step 5. Prepare the brine. Dissolve salt in 2 liters of boiled water. You can add a couple of bay leaves.

Step 6. Pour the brine into the container with the tomatoes. Do not add salt sediment!

Step 7 Fill the neck of the container with mustard powder. The containers should be closed with lids scalded with boiling water.

4. Cold dry pickling of tomatoes

Dry salting is usually carried out in wooden tubs. Tomatoes are infused under a wooden press(lid), so they turn out crumpled.

• Tomatoes– 2 kg;
• Salt– standard kilogram pack;
• Dill– 1 umbrella and a handful of dried dill;
• Greens leaves horseradish, cherries and currants.

Step 1. We prepare the container.

Step 2. We process the tomatoes: wash them, separate the stems, and pierce them with a fork.

Step 3. Cover the bottom of the tub with leaves and dill.

Step 4. Lay out the tomatoes. Season each layer generously with salt. Salt consumption depends on taste preferences.

Step 5. Place currant, cherry and horseradish leaves. They should cover the entire last layer of tomatoes.

Step 6. We cover the leaves with a wooden circle and place a weight.

Step 7 Let the tomatoes sit in a warm place for 24 hours.

Important! Cold pickling is done in any container, but if glass jars are used to store tomatoes, it is still better to sterilize them.

Recipe cold salting is basically the same, the only difference is additional Ingredients. The taste of pickled tomatoes depends only on your fantasies.
Ingredients, which are added to pickling:

• Aspirin. It gives tomatoes a special taste;
• Lemon acid;
• Table vinegar, grape vinegar or apple;
• Dry dill;
• Bay leaf;
• Pepper peas;
• Celery;
• Tarragon;
• Any spices, herbs and seasonings

Storage of workpieces

Prepared salted tomatoes should be stored in a cold or cool

There are many recipes that can be used to prepare delicious tomatoes for the winter.

I have already mentioned that this wonderful vegetable, like any other, contains many useful substances and that they can be consumed not only fresh, but they perfectly retain all vitamins after heat treatment and salting. You can harvest the whole thing, make it not only from ripe, but also unripe fruits, and you’ll lick your fingers how delicious they turn out

Tomato preparations on our winter table will add another bright color and a delicious dish that will simply lick your fingers.

Tomatoes for the winter with carrot tops, recipe for 1 liter jar

We will need:

• Red tomatoes, how many will go in
• Fresh carrot tops

For marinade per 1 liter of water:

• 1 heaped tablespoon of salt
• 4 heaped tablespoons sugar
• 0.5 teaspoon acetic acid 70%

Preparation:

Wash the tomatoes and carrot tops well and dry them

Place the tops on the bottom of a sterilized 1 liter jar.

Use a toothpick to make several punctures in the stem of the tomato.

We lay them out as much as will fit in the jar.

Bring water to a boil in a saucepan and pour in the mixture

Cover with sterilized lids and leave for 8-10 minutes.

Prepare the marinade, for this we put a pan of water on the fire, add salt, sugar and bring to a boil

Drain the water from the jars through cheesecloth or a special lid.

Fill the jars with boiling marinade

Roll up the lids and shake a little, turn over, wrap in a warm cloth and leave until completely cool.

Tomatoes marinated for the winter with raspberry leaves without sterilization

Ingredients per 3 liter jar:

• 2 kg medium tomatoes
• 3 raspberry leaves
• 4 cloves garlic
• 2 tablespoons salt
• 5 tablespoons sugar
• 1.5 tablespoons vinegar 9%

Preparation:

1. Place well-washed and dried raspberry leaves on the bottom of a sterilized jar.
2. Add garlic, previously peeled
3. Place the tomatoes
4. Fill the jars with boiling water, cover with a sterilized lid and pour it back into the pan after 20 minutes.
5. Add salt, sugar and put on fire, bring to a boil and pour in vinegar
6. Carefully pour the marinade into jars
7. Immediately roll up the lids, turn over and wrap, let cool

Pickled tomatoes for the winter, recipe with citric acid for a 3 liter jar

Ingredients for two 3 liter jars:

• 4 kg tomato
• 200 gr. Sahara
• 100 gr. salt
• 2 teaspoons citric acid, 1 spoon per jar
• 6 bay leaves
• 10 allspice peas
• 4 cloves garlic
• Parsley
• Dill greens
• 2 sweet peppers

Preparation:

Place bay leaf, chopped garlic, and peppercorns into sterilized jars.

Place the tomatoes, starting with the larger ones.

Having laid them out to the middle of the jar, add a sprig of dill and 3 sprigs of parsley

Remove seeds from pepper and cut into four parts

Add it at the very top of the jar

Fill with boiling water and cover with sterilized lids and let stand for 20 minutes.

Pour the water from the cans into a saucepan and put it on fire.

Add sugar, salt, bring to a boil, stirring

Pour in citric acid

Pour boiling marinade

Roll up the lids, turn them over, cover with a warm cloth and leave until completely cool.

Tomatoes “Slices” - mother’s recipe for the winter

Required per 3 liters of water:

• 1 cup sugar
• 3 tablespoons salt
• Cloves to taste
• Black peppercorns to taste
• Bay leaf to taste
• 1 tablespoon vinegar 70%

Preparation:

1. Wash the tomatoes, cut into slices
2. Pour water into a saucepan, bring to a boil
3. Add salt, sugar, cloves, pepper, bay leaf, vinegar
4. Place tomato slices in sterilized jars
5. Pour boiling brine, cover with sterilized lids
6. Line the bottom of a large container with a towel and place the jars
7. Pour water and put on fire, sterilize 1 liter jar - 15 minutes
8. Roll up the jars, turn them over, wrap them in a warm cloth and leave until they cool completely.

Recipe for preparing tomatoes with almost no salt and sterilization

Necessary:

• 5 liter bucket of red tomatoes (yield 3 liters)
• 0.5 teaspoon salt
• A pinch of hot red pepper
• 2 bay leaves
• 7 allspice peas
• 100 gr. Sahara

Preparation:

Wash the tomatoes, dry them, chop them coarsely, place them in an enamel bowl

Add salt, sugar, peppers, bay leaf

Place on the fire, bring to a boil, stirring

Place in sterilized jars and seal with sterilized lids

Place the jars on their sides and leave until completely cool.

Delicious tomatoes for the winter, recipe with garlic for 1 liter jar

Based on 1 liter jar:

• Red tomatoes
• A handful of garlic cloves

To fill 1 liter of water:

• 3 tablespoons sugar
• 1 tablespoon salt
• 1 tablespoon vinegar 9%

Preparation:

1. Wash the tomatoes, dry them, cut them into four parts
2. Place tightly in sterilized jars, sprinkle with garlic cloves
3. Put water on fire, add salt, sugar, vinegar, bring to a boil
4. Fill the jars with boiling strained filling and cover with sterilized lids.
5. In a large container with boiling water, first line the bottom with a towel, place the jars
6. Sterilize for 10 minutes, roll up, wrap in a warm cloth, turn over and leave to cool

Recipe for preparing tomatoes for the winter with gelatin

• 500-600 grams of tomatoes
• 2 onions
• 1 bunch of dill
• 10 black peppercorns
• 1/2 liter of water
• 1 table. lie Sahara
• 1 table. lie salt
• 3 table. lie vinegar 9%
• 1.5 table. lie gelatin

Preparation:

Wash the tomatoes and cut them into two parts

Cut the onion into thin rings

Place two sprigs of dill and two peppercorns on the bottom of a sterilized jar

Add a layer of onions

Place a layer of tomatoes, cut side down, alternating with onions until the entire jar is full.

Pour gelatin with a small amount of water, stir and leave to swell.

Pour water into the pan, add sugar, salt, stir

Place the pan on the fire and bring to a boil

Add gelatin to the marinade, stir until completely dissolved

Add vinegar and remove from heat

Pour hot marinade into the preparations

Place the jars in a large container, line the bottom with a towel, and cover with sterilized lids.

Pour water into a container and put on fire, bring to a boil, from the moment of boiling, sterilize for 10 minutes

Screw the lids on tightly, turn them over and leave until completely cool.

Before using, place the jar of tomatoes in the refrigerator for 30 minutes.

Tomatoes for the winter in their own juice without sterilization, the recipe is to die for

• 1 liter of tomato juice
• Salt 1 table. lie
• Sugar 1 table. lie

Preparation:

Large tomatoes go through a juicer

Place the tomato juice on the fire and bring to a boil

Place medium-sized tomatoes in a sterilized jar.

Add cloves, coriander, 1 bay leaf to taste

Fill with boiling water, cover with a sterilized lid and drain after 20 minutes.

Add salt and sugar to the juice and stir until completely dissolved.

Fill the jar with boiling tomato juice

Roll up the lid, turn it over, wrap it in a warm cloth and leave until completely cool.

How to cook tomatoes for the winter in Korean

• 1 kg tomatoes
• 2 sweet peppers
• 4-5 teeth garlic
• 1 hot pepper
• 1 table. lie salt
• 2 table. lie Sahara
• 50 ml sunflower oil
• 2 table. lie vinegar 9%
• greenery

Preparation:

1. Wash the greens and chop finely
2. Wash the peppers, remove seeds, peel the garlic and grind everything in a blender
3. Mix everything
4. Add salt, vinegar, oil, sugar
5. Wash the tomatoes, cut in half
6. Place a layer of tomatoes in a sterilized jar
7. Place a layer of dressing on top of them.
8. So we alternate tomatoes with dressing until the jar is full
9. Cover with a sterilized lid, turn over and leave in the refrigerator for 8 hours, up to 1 day
10. Store such preparations only in the refrigerator

Delicious winter tomatoes with mustard, garlic and horseradish

• 2 kg tomatoes
• 10 black peppercorns
• 7 allspice peas
• 6 bay leaves
• 6 teeth garlic
• 4 sprigs of dill
• 3 small leaves of horseradish
• 2 table. lie mustard powder
• 2 red chili peppers
• 2 liters of water
• 1.5 table. lie Sahara
• 60 grams of coarse salt

Preparation:

1. Wash greens and dry
2. Remove seeds from chili peppers and cut into two parts
3. Place peppers, bay leaves, garlic, and herbs in a sterilized jar.
4. Then lay out the tomatoes more densely, not reaching the neck 2 cm
5. Bring water to a boil, add salt, sugar, boil for 3 minutes and let cool
6. Pour mustard powder and pour marinade not to the edge
7. Place the jar in a bowl of water on the fire and add vinegar
8. Cover the neck completely with sterile gauze.
9. The gauze will get wet under the influence of steam, lower the edges of the gauze into a jar and sprinkle with mustard
10. Place the rest of the brine in the refrigerator
11. The tomatoes are infused for 7-10 days, after that, open the gauze slightly and pour in the remaining brine
12. Remove the gauze, cover the jar with polyethylene and close with a sterilized lid
13. Place the jar in a cool place for 30-40 days

Sweet pickled tomatoes for the winter video recipe

Share your favorite recipes with your loved ones and friends. If you have interesting recipes for preparing tomatoes, you can share them with readers in the comments

I look forward to seeing you again on my pages.

Pickling vegetables has always been the best way to prepare them for future use. Thanks to the large amount of salt and lactic acid, vegetables are stored well for a long time, because it is salt that kills many putrefactive bacteria, which cause vegetables to spoil under normal conditions.

Almost any vegetables can be salted: cabbage, cucumbers, eggplants, zucchini, tomatoes.

The technology for pickling some vegetables - for example, cucumbers and tomatoes - is almost the same. But there are some features that housewives should be aware of.

Subtleties of cooking

• Plum-shaped tomatoes are best suited for pickling - such as Fakel, Humbert, New Transnistria, De Barao, Mayak, Titan, Volgogradsky, Ermak, Gribovsky, Bison. These tomatoes have a thick skin, they are fleshy and are not so deformed when salted.
• Ripe tomatoes produce products of excellent quality, but they are often deformed during the pickling process, so such tomatoes must be handled very carefully.
• Pickles made from tomatoes of pink ripeness and blanzhevoy are not damaged during pickling and are very tasty when finished. Green tomatoes, as well as fruits of milky ripeness, are often salted.
• Unlike cucumbers, which can be pickled in large barrels, it is advisable to pickle tomatoes in a small container. In it they will not crumple under their own weight. Therefore, the best containers for pickling tomatoes are glass jars with a capacity of 3 to 10 liters.
• The technology for pickling tomatoes is the same as for cucumbers. But due to the fact that tomatoes contain more sugar, a little more salt is required for pickling them. For ripe tomatoes, prepare brine at the rate of 500-700 g of salt per 10 liters of water. For brown and green tomatoes, take 600-800 g of salt per 10 liters of water.
• Calculating the amount of tomatoes and brine is easy. When the tomatoes are packed tightly into the jar, half of its volume remains for brine. For example, 500-600 g of tomatoes and 500 ml of brine are placed in a liter jar, 1.5 kg of tomatoes and 1.5 liters of brine are placed in a three-liter jar. Of course, there may be an error of 100 ml or 100 g in one direction or the other. It all depends on the size of the tomatoes and the packing density.
• Tomatoes have a pronounced taste and aroma, so pickling them requires half as much herbs as cucumbers. The most commonly used are dill, garlic, red pepper, blackcurrant leaves, celery, parsley, and tarragon. Along with this greenery, cherry or oak leaves, rich in tannins, are added. Thanks to them, the tomatoes are strong and elastic.
• Tomatoes, especially unripe ones, contain solanine, so fermentation proceeds more slowly than that of cucumbers, and at a temperature of 15-20° it ends in about 2 weeks.
• There are many recipes for salted tomatoes. They can be spicy, non-spicy, with sweet pepper, garlic, with cherry and blackcurrant leaves. They are pickled in tomato juice, mustard, cinnamon and even sugar.
• Salted tomatoes are stored in glass jars in a room with an air temperature of 0 to 2°. Tomatoes are ready in about 1-1.5 months.

Salted tomatoes in jars: classic

• red tomatoes – 1.5 kg;
• red pepper - pod;
• black currant leaves – 2 pcs.;
• green dill – 50 g;
• celery, parsley, tarragon – 15 g.

For the brine:

• water – 1.5 l;
• salt – 50-60 g.

Cooking method

• Prepare clean jars.
• Make the brine. To do this, dissolve salt in a small amount of hot water. Mix with the rest of the cold water. After the brine has settled, strain it through a linen cloth.
• For pickling, select strong red or pink tomatoes of the same size. Wash thoroughly in a basin, changing the water several times, or under the tap. Remove the stems.
• Wash all greens well. Let the water drain.
• Place 1/3 of all the greens at the bottom of the jar. Place the tomatoes tightly, layering with spices, being careful not to crush them.
• Fill with brine. Place the jars in a room with an air temperature of 15-20°. Close with nylon lids. Leave for 2 weeks. During this time, lactic acid fermentation will occur: the brine will become cloudy, part of it will be absorbed into the tomatoes.
• Free the surface of the tomatoes from mold and foam. Add fresh saline solution up to the neck of the jars.
• Seal the jars hermetically with sterile lids and put them in a cold room or put them in the refrigerator.

Tomatoes with garlic, mild in jars

Ingredients:

• tomatoes – 10 kg;
• horseradish root – 20 g;
• garlic – 150 g;
• tarragon – 25 g;
• hot pepper - several small pods according to the number of jars.

For the brine:

• water – 8 l;
• salt – 400 g.

Cooking method

• Prepare the brine in advance. Dissolve the salt in the water, let the brine settle. Strain.
• Select strong tomatoes. Wash in cold water. Remove the stems.
• Peel the garlic and rinse in water. Cut large cloves in half.
• Peel the horseradish root and wash under running water. Cut into slices. Wash the greens and peppers.
• Place the tomatoes tightly in the jars, layering with herbs and spices. Place one pepper in each jar.
• Fill with brine and close with nylon lids. Leave in a warm place for 12 days.
• Then remove any mold or foam from the surface of the tomatoes. Add fresh brine to the jars. Roll up hermetically or close with regular lids and lower into the cellar.

Note: To make the tomatoes spicy, increase the amount of horseradish, and put the peppers in the jars in cut form. It is recommended to put dill in these tomatoes: for 10 kg of tomatoes you will need 200 g of dill. For 8 liters of water, take 600 g of salt.

Salted tomatoes with sweet peppers in jars

Ingredients:

• tomatoes – 10 kg;
• garlic – 30 g;
• dill greens – 150 g;
• sweet capsicum – 250 g;
• hot pepper - several small pods according to the number of jars.

For the brine:

• water – 8 l;
• salt – 500 g.

Cooking method

• Make the brine. Dissolve salt in water. Let the brine settle, then filter it through a cloth.
• Prepare clean jars with lids.
• Select ripe, firm tomatoes. Wash. Remove the stems.
• Peel the garlic and wash it.
• Wash the bell pepper, cut in half, remove the seeds. Cut the halves into long slices. Rinse the dill with cold water.
• Place tomatoes in jars, layering with herbs, garlic and pepper slices.
• Fill with brine. Leave for 10-12 days in a warm (up to 20°) place.
• After lactic acid fermentation is complete, remove foam and possible mold from the surface of the tomatoes. Fill the jars with new brine. Close the lids and put them in the cellar. Or seal it tightly.

Salted tomatoes in tomato juice in jars

Ingredients:

• tomatoes – 10 kg;
• black currant leaves – 250 g;
• tomato puree – 10 kg;
• salt – 300 g;
• dry mustard – 1 tsp.

Method of use

• Select strong, ripe tomatoes. Wash well and remove stems.
• Prepare the tomato mass. To do this, take overripe, cracked tomatoes. Wash them. Twist through a meat grinder. If you want puree without skin and seeds, rub it through a sieve.
• Prepare clean jars with lids.
• Wash the greens.
• Mix salt with mustard.
• Place currant leaves at the bottom of the jars. Place a layer of tomatoes. Sprinkle with salt mixture. Add currant leaves again. Place tomatoes on them. When you fill half the jar, pour the tomato mixture over the tomatoes. Repeat layers with leaf, tomatoes, salt.
• Cover the top layer of tomatoes with currant leaves. Fill the jar to the top with tomato mixture.
• Close the jars with lids and leave for 6 days at an air temperature of 15-20°. Then top up the jars with tomato. Close with nylon lids. Store in a cool place.

Salted tomatoes with cinnamon in jars

Ingredients:

• tomatoes – 10 kg;
• bay leaf – 5 g;
• cinnamon – 1.5 tsp.

For the brine:

• water – 8 l;
• salt – 500 g.

Cooking method

• Prepare the brine in advance. To do this, dissolve salt in water. When the brine has settled, strain it.
• Select red, firm tomatoes. Wash them. Remove the stems.
• Pack the tomatoes tightly into the jars, but do not crush them. Place a bay leaf and cinnamon into each jar, distributing equally among the entire number of tomatoes.
• Fill with brine. Close with nylon lids. Leave for 10-12 days in a room at an air temperature of 15-20°.
• After this time, remove foam and possible mold from the surface of the tomatoes. Top up the jars with freshly prepared saline solution. Store in a cool place.

Green salted tomatoes in jars

Ingredients:

• green tomatoes – 10 kg;
• dill greens – 200 g;
• black currant leaves – 100 g;
• sugar – 200 g.

For the brine:

• water – 5 l;
• salt – 250 g.

Cooking method

• Prepare the brine in advance. When it has settled, strain.
• Select green tomatoes and wash them. Remove the stems.
• Wash the greens.
• Drop the tomatoes in small batches into boiling water and blanch for 1-2 minutes. Cool quickly under running water. You can do without heat treatment, but in this case the tomatoes will be harsh.
• Place cold tomatoes tightly in clean jars, topping with herbs. Pour sugar into each jar.
• Fill with brine. Leave in a warm place to ferment for 6-7 days. Add fresh brine. Close with nylon lids. Store in a cool place.

Salted tomatoes in their own juice in jars

Ingredients:

• red tomatoes – 10 kg;
• currant leaves – 30-40 pcs.;
• tomato mass – 10 kg;
• salt – 500 g.

Cooking method

• Wash the ripe tomatoes and remove the stems.
• Rinse freshly picked currant leaves in clean water.
• Place currant leaves at the bottom of clean jars. Place the tomatoes. Sprinkle with salt. Add currant leaves again, then tomatoes. Sprinkle with salt again. Fill all the jars this way.
• Prepare tomato mass from overripe tomatoes, which you first wash in cold water. Pour it over the tomatoes.
• Close the jars with lids and keep them indoors at 15-20° for about 6-7 days. When fermentation is over, transfer to a cool place - a cellar or refrigerator.

Salted tomatoes with cloves in jars

Ingredients (for a three-liter jar):

• tomatoes – 1.5 kg;
• dill - 2 umbrellas;
• parsley - 2 sprigs;
• black pepper – 5 peas;
• allspice – 2 peas;
• cloves – 2-3 buds;
• cherry and black currant leaves - 3 leaves each;
• mustard seeds – 1 tsp;
• hot pepper – 1 pod;
• garlic – 3-4 cloves.

For the brine:

• water – 2 l;
• bay leaf – 2 pcs.;
• salt – 4 tbsp. l.;
• sugar – 1 tsp.

Cooking method

• For pickling, select red ripe plum-shaped tomatoes with thick skin. Wash thoroughly. Remove the stems.
• Rinse dill, parsley, cherry and currant leaves in plenty of cold water.
• Peel the garlic and wash it. Wash the pepper pods, cut off the dried part of the stalk. Do not damage the flesh, otherwise the tomatoes will turn out spicy.
• Prepare clean jars with lids.
• Place some of the spices at the bottom of each jar. Then fill the jars with tomatoes. Place pepper between the fruits. Cover the top layer of tomatoes with herbs. Sprinkle mustard seeds.
• Pour water into a saucepan, add salt, sugar and bay leaf. Boil the brine for 5 minutes. Remove it from the stove and cool.
• Pour cold brine over the tomatoes. Cover with plastic lids.
• Place the jars in a cool place for 3 weeks.

Note to the hostess

You can change any of these recipes to your taste by replacing one herb with another. But do not reduce the amount of salt, otherwise the tomatoes may turn sour. Also, do not neglect the rules of sanitation. By fulfilling all the requirements, you will end up with delicious salted tomatoes.

Most valued on the table are salted tomatoes in jars, which retain maximum fresh taste and the aroma of the brine with spices. You can even roll up green and yellow tomatoes, and for red ones there are many ways of pickling, with or without sterilization.

How to salt tomatoes in a jar?

Pickling tomatoes in jars is a simple skill, but it requires skill and following recipes. And also - knowledge of small and big tricks that allow you to make the preparation especially tasty. There are 3 main options for pickling: hot, cold and dry. The latter is made without brine, the tomatoes are sprinkled with salt and placed under pressure, then put in the cold. But this method is not suitable for winter.

Pickling red tomatoes in jars for the winter will be successful if you follow the basic rules.

1. Before pouring, pierce the fruits at the stem to prevent them from cracking.
2. Take July tomatoes.
3. Aluminum cookware should not be used for cooking.
4. You only need to stir the brine with a wooden spoon.
5. Salted tomatoes in jars will be richer if you add a pinch of cinnamon.

Cold salted tomatoes in jars

The easiest way is to cold-salt tomatoes in jars for the winter. Tomatoes are poured with chilled brine; not only jars, but tubs, buckets, and barrels are suitable. Instead of vinegar, you can use citric acid; without sourness, the brine will become cloudy and the taste of the vegetables will deteriorate. But such seaming will also not be stored for too long.

Ingredients:

• tomatoes – 1.5 kg;
• salt – 3 tbsp. l.;
• sugar – 1 tbsp. l.;
• horseradish leaves – 3 pcs.;
• cherry and currant leaves - 2-3 pcs.;
• celery leaves – 1 pc.;
• garlic - 1 head.

Preparation

1. Place horseradish leaves at the bottom of the jars.
2. Place tomatoes on top.
3. Cover with leaves and garlic.
4. Dissolve salt and sugar in cool water.
5. Pour over vegetables.
6. Cover the salted tomatoes in jars with plastic lids and put them in the cold.

Hot salted tomatoes in jars

More reliable is hot pickling of tomatoes in jars. The principle is simple: pour the tomatoes with brine and roll up the lids. Small fruits can be cut in half for better soaking, so that they are uniform, the fruits are pressed between the lids. To pasteurize, place the jars in hot water and boil for up to 15 minutes.

Ingredients:

• tomatoes – 2 kg;
• water – 1.5 l;
• dill – 30 g;
• garlic – 2 cloves;
• cinnamon – 0.25 tsp;
• sugar – 2 tbsp. l.;
• salt – 1 tbsp. l.

Preparation

1. Place dill, garlic, and cinnamon on the bottom of the jars.
2. Place tomatoes.
3. Dissolve salt and sugar in boiling water.
4. Pour over vegetables.
5. Cover with lids and pasteurize for 15 minutes.
6. Roll up and put in a dark place.

Green salted tomatoes in jars for the winter

Experienced housewives advise not to be afraid to put a lot of salt; thanks to the skin, the tomato will take as much as it needs, no more and no less. The original name “Youth” was given to salted green tomatoes in jars; the treat will be much tastier if they are stuffed with herbs and spices, not completely cut in half.

Ingredients:

• tomatoes – 1 kg;
• dill – 3 branches;
• garlic – 10 cloves;
• hot pepper – 2 pcs.;
• water – 2 l;
• salt – 2 tbsp. l.

Preparation

1. Wash the tomatoes and cut them.
2. Divide the garlic into slices, the pepper into rings.
3. Place into the cuts.
4. Place greens at the bottom of the jars and tomatoes on top.
5. Dissolve salt in water.
6. Pour the workpiece and roll it up.

Salted tomatoes in jars, like barrels

A long-known recipe for salted tomatoes in jars with vinegar - according to the barrel principle. It is inconvenient to close them in barrels, since the fruits are strongly crushed under their own weight. The best option is glass jars. Since tomatoes contain sugar, they need more salt. For red ones take 700 g per 10 liters, and for brown and green ones - 800 g.

Ingredients:

• tomatoes – 1 kg;
• cherry and currant leaves - 5 pcs.;
• dill – 3 branches;
• water – 7 l.;
• vinegar - 0.5 tbsp. l.;
• salt – 300 g;
• sugar – 200 g;
• garlic – 2 cloves;
• peppercorns – 5 pcs.;
• horseradish root – 4 cm;
• bay leaf – 4 pcs.;
• aspirin – 1 pc. on the jar.

Preparation

1. Place leaves, dill, bay leaf, horseradish, and spices in jars.
2. Place tomatoes.
3. Dissolve vinegar, salt and sugar in water.
4. Pour over vegetables, add aspirin.
5. Seal with a regular lid.
6. Keep salted tomatoes in a jar under a nylon lid for a couple of days in the kitchen.
7. Refrigerate.

Those who do not like acetic acid should try making salted ones. It is replaced with citric acid, the only difference between the preparations is that such tomatoes are infused a little longer. Seasonings can be varied with coriander, cilantro and mustard. There is an original version - with pepper and sour apples.

Ingredients:

• tomatoes – 2 kg;
• dill – 2 branches;
• apples – 4 pcs.;
• sweet pepper – 1 pc.;
• peppercorns – 7 pcs.;
• sugar – 50 g;
• salt – 50 g.

Preparation

1. Chop apples and bell peppers.
2. Place in jars with bay leaves.
3. Place tomatoes, interspersed with sweet peppers.
4. Pour boiling water over for 15 minutes.
5. Drain and boil water.
6. Add salt and sugar.
7. Pour over the tomatoes and roll up.

It is better to select oblong, small tomatoes so that they are easy to remove, and only add coarse salt. A popular recipe for salted tomatoes in jars for the winter with a lot of hot pepper. This snack warms you up well in winter. The brine can be used for pie dough or pickle sauce.

Ingredients:

• tomatoes – 2 kg;
• dill – 100 g;
• hot pepper – 1 pc.;
• garlic – 7 cloves;
• salt – 3 tbsp. l.;
• aspirin – 3 pcs.

Preparation

1. Place some of the herbs, peppers and garlic into jars.
2. Place tomatoes in layers, alternating with spices and herbs.
3. Add salt and crushed aspirin.
4. Pour boiling water over and roll up.
5. Place in a warm place until cool.

Small fruits are excellent at feasts, which is why many housewives are attracted to them in jars. They are more convenient to take out and eat, but it will take a little more time to arrange such vegetables. It is better to put less pepper so that the cherry tomatoes do not turn out too hot. Alternate with greens in layers.

Ingredients:

• cherry – 2 kg;
• onion – 1 pc.;
• parsley – 2 branches;
• dill – 1 branch;
• cherry leaves – 2 pcs.;
• hot pepper – 15 g;
• garlic – 2 cloves;
• bay leaf – 2 pcs.;
• peppercorns – 5 pcs.;
• water – 1.5 l;
• vinegar - 2 tbsp. l.;
• sugar – 2 tbsp. l.;
• salt – 1 tbsp. l.

Preparation

1. Grind pepper, garlic and onion.
2. Place on the bottom with spices and herbs.
3. Place tomatoes.
4. Dissolve salt and sugar in water.
5. Add vinegar.
6. Pour over the tomatoes and leave for 15 minutes.
7. Boil, pour over vegetables again.
8. Roll up the lids.

Another old recipe for connoisseurs of preparations is salted. Standard spices are added, but the brine has a little secret. You can use regular mustard, powdered mustard, and the tomatoes will be more tender with it. And French beans will add spicy notes and a specific aroma.

Ingredients:

• tomatoes – 2 kg;
• hot pepper – 0.5 pcs.;
• water – 1 l;
• garlic – 3-5 cloves;
• dry mustard – 10 g;
• dill – 3 branches;
• sugar – 50 g;
• salt – 60 g.

Preparation

1. Place the tomatoes in jars.
2. Grind pepper and garlic.
3. Add along with herbs and mustard.
4. Dissolve salt and sugar.
5. Pour brine over salted tomatoes with mustard in jars.
6. Roll up the lids and turn over.
7. Cover until cool.

The workpiece will be better soaked if you try the recipe for salted tomatoes in jars, cutting them into slices. Experienced housewives advise to diversify the taste with ginger, anise, star anise, but you should be careful with cloves and bay leaves, as they can clog the taste of the tomatoes themselves. Onions and garlic are cut into slices.

Ingredients:

• tomatoes – 2 kg;
• onions – 3 pcs.;
• garlic – 7 cloves;
• vinegar - 1 tbsp. l.;
• vegetable oil – 1 tbsp. l.;
• basil – 10 g;
• bay leaf – 2 pcs.;
• salt – 2 tbsp. l.;
• cloves – 3 pcs.;
• peppercorns – 6 pcs.

Preparation

1. Chop tomatoes, onions and garlic.
2. Lay out in layers.
3. Pour boiling water twice for 15 minutes.
4. For the third time, dilute salt, sugar, butter and spices in water.
5. Pour marinade over vegetables and roll up.

Yellow tomatoes are very original because they have a different flavor. Hot chili pepper will help add vigor, and vinegar will help add sourness. Pickling yellow tomatoes in jars for the winter requires the same seasonings and spices, but it looks more beautiful on the table and has additional piquant notes.

Ingredients.