Tomatoes marinated in cold water. Dry pickled tomatoes - a delicious preparation, how to make salted tomatoes for the winter
Do you want to pickle tomatoes quickly and tasty? Tomato pickling is done in different ways - cold or hot. This article contains useful information for you on how to deliciously salt tomatoes in a jar for the winter.
Salted tomatoes recipe in a jar, cold method, like barrels
Choose ripe, not soft, fleshy tomatoes of the same size.
Compound:
Tomatoes - how many will fit in a jar
Greens (cherry leaves, currant leaves, oak leaves, bay leaves, dill)
Spices (black pepper and sweet peas)
Water (cold, preferably spring water) - 7.5 l
Vinegar (9 percent) - 1/2 l
Salt - 300 g
Sugar - 500 g
Aspirin
Garlic
Horseradish root
Preparation: 
Wash tomatoes and herbs. Peel the garlic.
In prepared 3-liter jars, put 5 leaves of currant, cherry, oak, dill, and 2 bay leaves. Also 5-8 peas of black and allspice, 1-2 cloves of garlic and a strip of pure horseradish root.
Place firm, ripe tomatoes of the same size.
Prepare the filling: clean cold water, vinegar, salt and sugar, stir.
Fill the jars - you get seven 3 liters. cans. Be sure to add 4 aspirin tablets and close with a nylon cap. Keep it in the kitchen for 2 days, and then into the basement. After 40 days, the tomatoes are ready to eat.
Anyone who loves barrel tomatoes - this recipe is for you! Bon appetit!
Note
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.
Salted tomatoes in halves, a recipe for the winter in a jar from Grandma Emma
Bon appetit!
Salted brown tomatoes in jars using the cold method without vinegar
Compound:
Medium-sized brown tomatoes - 8 pcs.
Filling:
Garlic - 1 head
Light pepper - 1 pc.
Celery - 1 bunch
Brine:
Water - 1.5 liters
Salt - 4 tbsp. l.
Bay leaf - 4 pcs.
Peppercorns - 10 pcs.
Preparation:
Wash tomatoes and celery.
Chop the celery finely. Peel the garlic, pass through a garlic press and mix with celery.
Do not cut the tomatoes all the way. Peel the “Ogonyok” and cut the tomato into pieces.
Put a piece of “light” and filling into each tomato.
Place the tomatoes cut side down in a bowl.
Boil water for 5 minutes with salt, pepper and bay leaf. Leave until completely cool.
Pour the cooled brine over the tomatoes, put pressure on them and leave them warm for 3 days.
After three days, refrigerate and you can serve. Before eating, be sure to remove the “light”. Eat with filling. Bon appetit!
Salty spicy tomatoes with cinnamon. Winter recipe in a jar
Ingredients of salted tomatoes per 3-liter jar:
Tomatoes - 1.5-1.8 kg
Cinnamon - 0.5 tsp.
Bay leaf - 1-3 pcs.
For the brine:
0.8-1 l of water
2 tbsp. l. salt
Preparation:
Wash the tomatoes, place them in a sterilized jar, pour boiling water over them, and leave for 15 minutes. Pour boiling water into a saucepan, add salt, bay leaf and cinnamon, bring to a boil, boil for 5 minutes.
Pour boiling brine into jars, roll up the lids, turn over, wrap and leave until completely cool. An appetizing, aromatic snack will delight you in winter. Bon appetit!
Salted green tomatoes for the winter
Bon appetit!
Hot salted tomatoes in a jar without vinegar
Compound:
Tomatoes
Salt, sugar
Leaves of currant, cherry, horseradish
Garlic, hot pepper
Peppercorns, bay leaf
Water
Preparation:
Wash tomatoes and herbs.
Prepare the jars by washing and sterilizing. At the bottom of each jar put black currant leaves, cherries, and dill umbrellas. And also 1-2 cloves of garlic, a few peppercorns, 1-2 bay leaves, a small piece of horseradish leaf and a small piece of hot pepper.
Place as many tomatoes as will fit into each jar.
Boil water and pour tomatoes into jars. Leave to cool. Then drain the water from the cans and measure with a measuring cup. Pour into a saucepan - add 1 tbsp for every liter of water. l. salt with a slide and 2 tbsp. l. Sahara. Boil the brine and pour it into jars of tomatoes. Roll up the cans. Wrap in a blanket and leave until completely cool.
That's it, the tomatoes are ready. All that remains is to put them in the cellar and wait for winter - when it will be possible to eat. Bon appetit!
Salted tomatoes recipe with grape leaves for the winter in a jar
Composition for a 3-liter jar:
Tomatoes 1.5-2 kg
Grape leaves 200 g
Brine:
salt for 1 liter of water - 50 g
Sugar - 100 g
Preparation:
Wash the tomatoes, prick them with a fork from the stem side, place them in a jar, layering them with thoroughly washed grape leaves. Dissolve salt and sugar in water, bring to a boil, pour the brine into jars. After 15 minutes, drain the brine, bring to a boil again and pour into jars. Roll up the jars, turn them over, wrap them and leave until completely cool. Bon appetit and delicious preparations!
Note
It is recommended to pierce each tomato in the stalk area with a toothpick or a sterile needle before putting it in a jar. This is done so that the tomatoes are saturated with brine faster and better and have less chance of bursting in the water.
Delight your loved ones with a salted tomato snack with such a pleasant and familiar taste! With its rich colors and wonderful aroma, it will remind you of summer, will become a table decoration and a worthy reason for the pride of the hostess.
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There are different ways to prepare tomatoes for the winter. They are pickled, frozen, dried and, of course, salted. Pickling is a simple way to improve the taste of vegetables and extend their shelf life. It can be cold or hot, and is carried out in different containers.
To keep the preparations as long as possible, they are hermetically sealed. One of the most popular preserves is pickled tomatoes.
In this article we will look at the features of pickling vegetables in buckets and jars, the cooking method, the chemical composition and beneficial properties of this product.
About features and taste
Salted vegetables differ from pickled vegetables in the composition of the brine. Vinegar must be added to the latter. Tomatoes treated only with brine and then fermented have a subtle sweet and sour taste and the same smell. Their skin remains dense and breaks when bitten.
Under the influence of brine, the pulp becomes tender and juicy, decreases in volume, so the tomatoes become deformed and soften. If the proportions are observed, only the brine remains salty, and the tomatoes are only slightly saturated with salt.
Important! Before putting the jars to ripen, turn them upside down and hold them for a while. If liquid begins to drip through the lids, it means that the tightness of the screw was not maintained. Open these jars, rinse the tomatoes and salt them again.
What you will need: kitchen appliances and utensils
These blanks do not require any special equipment. You will need bowls and basins for the tomato mass and brine, sterilized jars for the preparations and lids to seal them tightly.
Recipe Ingredients Required
To preserve tomatoes for the winter using the pickling method, you will need:
- - 4 pcs.;
- - 6 branches;
- - 4 pcs.;
- - 40 g;
- cherry branches - 2 pcs.;
- - 2 cloves;
- - 3 kg;
- salt - 50 g;
- water - 1.5 l.
Features of product selection
All greens should be pure green with no signs of mold or rot. If several leaves on the branches of greenery have deteriorated, be sure to cut them off. Freshen the cut ends of the horseradish root before storing it in jars.
Choose tomatoes of approximately the same size and, most importantly, the same degree of ripeness. Ripe fruits pickle faster than green ones and begin to spoil earlier. 
Did you know? Tomatoes received their original name “tomatl” from the Aztecs. Later, the French renamed them “tomato”, and the romantic inhabitants of the Mediterranean called them golden apples- “pommo d'orro”, which later transformed into the well-known “tomato”. For the first time, these vegetableshitto Europe in the 16th century, having previously been known exclusively to residents of the Americas.
Step-by-step recipe with photos
What else can you use to pickle tomatoes?
If previously tomatoes were salted only in wooden barrels, now they are prepared in any kitchen containers that can be closed.
Important!Store tomato preparations away from sunlight. Direct sunlight degrades the quality of the brine, triggers fermentation and can ruin your preserves. If you notice that the contents of the jar have begun to ferment, become cloudy or become moldy, throw it away and do not risk your own health.
In a bucket
This technique is suitable for pickling large volumes of tomatoes.
Required Ingredients
Here is the standard set of products:
- unripe tomatoes - 6 kg;
- - 40 g;
- dill sprigs - 150 g;
- parsley sprigs - 50 g;
- tarragon - 50 g;
- - 20 g;
- red currant and cherry leaves - 70 g;
- water - 5 l;
- table salt - 350 g.
Step by step recipe
Did you know? For a long time, the fruits and leaves of tomatoes were considered poisonous. History knows many curious attempts to poison high-ranking persons with dishes using them. Thus, the cook, bribed by supporters of the English King George, tried to feed the first American President George Washington a roast with the addition of tomato leaves.
In a saucepan
The best option for preparing salted tomatoes for the holidays. Use a medium enamel container for a small amount of vegetables.
Required Ingredients
For quick salting you need to buy:
- red or brown tomatoes - 2 kg;
- horseradish leaves - 5 g;
- mustard powder - 20 g;
- bay leaf - 4 pcs.;
- black pepper - 5 g;
- garlic - 4 cloves;
- dill - 4 umbrellas;
- water - 1 l;
- salt - 15 g;
- sugar - 10 g.
Step by step recipe
Important! If you do not seal the salted tomatoes for airtight storage, in addition to salt, add mustard seed powder and a little vodka to the water. This mixture will prevent the development of pathogenic microflora in preservation.
Storage Features
The storage temperature of such preparations should not exceed +7°C. The optimal temperature range is from +1 to +6°C (cellar, winter balcony). It should be stored separately from household chemicals and food products with a strong odor, as preserves will absorb this odor. Extraneous vibrations, shaking, and sunlight also have a bad effect on workpieces.
If you cannot provide the pickled tomatoes with suitable storage conditions, keep the tomatoes for three to four days at room temperature to ripen. As soon as the brine begins to cloud and bubble, pour it into an enamel pan. Rinse everything that was put in the jar. Bring the brine to a boil and refill the tomatoes in the jar. Close the lid tightly and leave the tomatoes to season under anaerobic conditions. This twist can withstand temperature changes up to +18°C. 
Did you know? To refute rumors that tomatoes were poisonous, in 1822, an American army colonel named Johnson ate a whole bucket of these fruits in front of an astonished public. This happened in the state of New Jersey, on the steps of the central building of the city court. Since nothing bad happened to the colonel, tomatoes began to rapidly gain popularity in culinary circles.
What is the use of the blank
Fresh tomatoes, of course, have the greatest health benefits. But salted twists also boast a number of useful properties.
Composition and calorie content
The basis of this salted vegetable is water. It accounts for 90 g per 100 g of weight. Then, by weight, there are carbohydrates, organic acids and proteins - 1.6 g, 1.2 g and 3.1 g. The calorie content of this product is 13 kcal, so it can be included in dietary nutrition.
The vitamin composition of harvested tomatoes is rich. They contain the most vitamin C, also known as ascorbic acid - as much as 10 mg. Salted tomatoes also contain vitamins PP, B1 and B2, as well as vitamin A in small quantities. As for the mineral composition, it contains large quantities of potassium, which is beneficial for the heart muscle. Tomatoes contain magnesium and iron, as well as calcium and phosphorus in equal amounts. 
Important! To sterilize canning containers, place them in an oven heated to 120 degrees, scald them with boiling water or wash them thoroughly with soda.
Useful properties
- Reduces the risk of prostate and pancreas diseases.
- They have an immunostimulating effect.
- Strengthens the walls of blood vessels and the heart muscle.
- Tones the walls of the uterus.
- Improves digestion.
- They have an anti-inflammatory effect thanks to the natural antibiotic quercetin.
- Speed up metabolism.
- Increases intestinal permeability.
Is there any harm?
The main harm of this product is the high concentration of salt. Such preparations should not be eaten by people with chronic diseases of the stomach, liver, or urinary tract. They are contraindicated for those who suffer from hypertension. Salted tomatoes should not be consumed in the heat and before significant physical activity: they cause a strong feeling of thirst and retain water in the body, causing swelling of the soft tissues. 
Special cases: can you eat salted tomatoes?
Many people like to enjoy preserved food, but not everyone can eat it.
Pregnant and lactating
In pregnant women, the urinary system is under double load, as it serves both the maternal body and the fetus. Excessively salty foods have a bad effect on the functioning of the kidneys and provoke inflammation. Pregnant women are also prone to edema, and eating canned tomatoes will only worsen this condition.
This product is an allergenic product, so it is also undesirable for nursing mothers to use it. Until your baby reaches six months of age, canned tomatoes should not be eaten.
Did you know? In total, there are more than ten thousand varieties of this culture in the world. Botanically, it was recognized as a fruit, but the customs service of the United States of America at the end of the 19th century decided to declare tomatoes as vegetables, and since then it has stood its ground.
For children
Until the age of three, children should not be given any overly salty foods. Frail urinary and cardiovascular systems may suffer from such stress. Chronic diseases of the kidneys or heart muscle will start. In children, this product provokes allergic reactions and cholelithiasis. If you are going to introduce it into your child’s diet, start with very small portions, add it to soups, borscht and give it no more than twice a week.
For various diseases
Any diseases of the stomach and pancreas, such as gastritis, pancreatitis, ulcers, duodenitis, are a strict contraindication to the use of acute preserves. Salted tomatoes irritate the mucous membrane of the stomach and intestines. They can provoke the acute stage of a chronic disease. People with such diagnoses should refrain from eating salted tomatoes.
Salted or pickled tomatoes are a tasty and healthy winter snack. There are several ways to pickle tomatoes for the winter, each of which has its own characteristics. Tomatoes are canned and pickled fresh, in their own juice, with vinegar, herbs and garlic using the cold or hot pouring method. They go well with various vegetables, herbs and spices, and the cooking process itself does not take much time.
Sealing tomatoes for the winter - cooking secrets
Before you use one of the delicious recipes for pickling tomatoes, you need to know some features, namely:
- For good salting, choose medium and small sized tomatoes (cherry tomatoes); large fruits are best preserved in slices or juiced from them for the winter.
- You should not mix different varieties of tomatoes in one container or vegetables that differ greatly in size.
- To prevent tomatoes from cracking after salting, they are pierced in several places with a toothpick or needle during the cooking process.
- Most often, these vegetables are salted in a plastic or wooden barrel, bucket, pan or glass jars, which are thoroughly washed before storing and, if necessary, sterilized under steam or boiling water with soda for 20-30 minutes.
- Any variety of tomatoes is suitable for preparing salads and appetizers: yellow, red, pink and unripe green fruits. In particular, canning of different types depends on the chosen recipe and the additives used.
- Tomatoes can be combined with any vegetables and herbs, but the most traditional seasonings are garlic, pepper and various herbs. For marinade and as preservatives at home, vinegar, aspirin or citric acid dissolved in water are usually used.
- It is better to store ready-made seams in a dark, dry and fairly cool room in which the temperature does not rise above 20 degrees.
To get a tasty snack, take vegetables that are not too overripe or large, with a dense structure.
For canning, do not use fruits that are damaged, rotten, spoiled or soft, and when pickling fresh green tomatoes, a special recipe is used.
The cooking technology may differ, but at home it is best to salt tomatoes cold or hot according to one of the proven and simple recipes.
“Classic” tomatoes in a jar - traditional method of salting
For one standard three-liter jar you will need the following ingredients:
- medium-sized red tomatoes;
- several umbrellas of fresh dill (2-3 pcs.);
- bay leaf, peppercorns and 2-3 garlic;
- 2-3 leaves of currants or horseradish.
Glass jars are thoroughly washed, wiped and, if necessary, sterilized. Garlic, bay leaf, dill and other herbs are placed alternately at the bottom of each jar.
Well-washed and sorted tomatoes are placed in containers, stacked tightly against each other. All ingredients are carefully poured with boiling water and left to cool. At this time, they are preparing the marinade. For one jar in 1.5 liters of water, dilute 1 spoon of salt, 2 sugar and 50 grams of table vinegar.
As soon as the water from the first pour has cooled to room temperature, it is drained and the prepared hot marinade is immediately poured over the vegetables and herbs. The lids are rolled up, the pieces are turned over and wrapped in a thick, warm cloth or blanket.
To preserve more beneficial and flavorful properties, many people prefer to roll tomatoes in jars using the cold method without boiling water or sterilization. To do this, they are salted with the same ingredients, only instead of boiling water and double pouring, the brine is prepared from cold water (it is better to use well or artesian water). Before rolling the lids, add a little citric acid or a crushed aspirin tablet, which prevents mold from forming during storage.
Salted Cherry tomatoes with garlic and sweet pepper
A very tasty snack with small cherry tomatoes, for the preparation of which you take the following ingredients and spices per one liter jar:
- fresh tomatoes - 600-700 gr;
- 1 bell pepper;
- dill, bay leaf, parsley;
- garlic and allspice (5-7 peas).
In a pre-prepared and well-washed jar, place dill, allspice peas and used herbs with garlic at the bottom. Next, tomatoes and sweet peppers in dense layers. To make the appetizer spicy and piquant, you can add capsicum to the main ingredients, but no more than a quarter of a small pod.
Boil water on the stove, add bay leaf, salt and sugar. Hot boiling water is poured into the containers and left to salt for 25-30 minutes. After this time, the liquid from the jar is poured back into the pan, brought to a boil again, then vinegar is poured in, the jars are filled with new marinade and the lids are rolled up tightly. The jars are turned over, wrapped in warm cloth and sent to a cool cellar.
Such tomatoes have a pleasant sweet and sour taste, and they can be eaten within 10-14 days after seaming, served as an independent snack or as an excellent addition to various hot dishes.
Green tomatoes with spices - a simple salting recipe
Properly prepared green tomatoes have an interesting taste, so many people prefer to salt the unripe fruits and do this most often according to the cold salting recipe, which requires:
- fresh green tomatoes - 1 kg;
- sugar, salt and allspice;
- well or artesian water;
- dill, currant and horseradish leaves;
- garlic and mustard seeds.
The vegetables are thoroughly washed, the garlic is peeled and divided into slices. The pan or jars are washed and, if necessary, sterilized. Dill umbrellas, currants and horseradish leaves are placed at the bottom of the container. Next, lay out the tomatoes - the larger ones on the bottom, and the smaller ones on the top layer.
Sprinkle the remaining herbs and mustard seeds on top. Add salt to cold, clean water, mix and pour the resulting solution over the decomposed vegetables and spices.
Then pour in a little vinegar. If tomatoes are prepared in enamel pans or barrels, then you can put a plate with a weight on top so that they stand “under pressure” for 1-2 days.
Skinless tomatoes in their own juice - delicate salad
To prepare tomatoes in tomato paste use:
- large, slightly overripe tomatoes (for making paste);
- fresh red fruits with a dense structure;
- sugar, salt, peppercorns;
- garlic, herbs and apple cider vinegar.
The tomatoes are thoroughly washed, the stem is cut out and the skin is removed. To make the skin easy to remove, first immerse the tomato in boiling water and then cool it sharply. Blanched and peeled fruits are placed in jars with garlic and herbs, pour boiling water over again, let stand for 15-20 minutes and drain the brine.
At this time, prepare tomato paste. To do this, overripe tomatoes are passed through a blender or meat grinder until a homogeneous puree is formed. All this is poured into a saucepan and boiled over low heat for about 15 minutes with salt and sugar to taste and sunflower oil.
At the end of cooking, add a little table vinegar and fill the contents of the jars with hot juice, after which they immediately roll up the lids, turn them over and cool.
For piquancy, red and black ground pepper (to taste) is additionally added to the tomato juice during the cooking process.
Canned tomatoes halves in spicy sauce with celery
An unusual-tasting dish is obtained by using a hot sauce, such as Tabasco, or homemade sauce with black and red pepper and sprigs of fresh celery.
To prepare this savory snack we will need:
- tomatoes – medium-sized, with a dense structure;
- green celery stalks;
- black and red pepper, ground;
- dill, parsley, cilantro.
Some tomatoes are blanched and carefully peeled. Then cut into equal slices and place in a jar with pepper and spices. All this is poured with boiling water and allowed to cool, after which the water is drained.
At the same time, prepare a spicy, juicy filling. To do this, the remaining amount of tomatoes is cut into slices and sent to the pan. Chopped garlic, herbs, hot sauce, ground pepper, salt and a little sugar are also added there.
10 minutes after stewing, pour the contents of the pan into a bowl and bring everything to a puree state in a blender or with a special stirrer, then pass it through a sieve and bring it to a boil again on the stove and add vinegar.
Pour the hot solution into the slices in containers and seal the lids tightly.
Lightly salted green tomatoes with apples - an ideal winter snack
It is better to salt tomatoes in this way in a barrel or bucket. If you follow the original recipe and age, you will get a tasty, juicy and refreshing snack.
To prepare tomatoes with apples in a barrel, you need to stock up on the following ingredients:
- green tomatoes;
- ripe, juicy apples (we use the “Simirenko” variety);
- leaves of horseradish or black currant;
- garlic, dill and other herbs;
- salt, sugar and other spices to taste.
The apples are washed and cut into large slices. Tomatoes are pierced with a toothpick at the stem. Horseradish and greens are washed and chopped. Next, the tomatoes, along with the apples, are placed in a saucepan in layers, covering each layer with cherry leaves, currants and cloves of garlic, sprinkling everything with salt and a small amount of sugar.
As soon as the container is filled, cover it with a thick layer of dill, use cabbage leaves, then compact the vegetables and place them under pressure for 2-3 days.
As soon as the contents in the barrel yield juice, transfer the container to a cold and dry place. After a few days of such storage, the lightly salted and refreshing snack is ready.
Pickled barrel tomatoes in glass jars
This recipe allows you to salt vegetables in jars, but the resulting taste is no worse than when aged in wooden or plastic barrels.
To prepare pickled tomatoes, you need to collect the following products:
- 1 kilogram of medium tomatoes;
- garlic, dill leaves or seeds;
- fresh celery leaves;
- table salt and sugar.
Wash the tomatoes and carefully cut out the stalk with a sharp knife, and instead insert small garlic cloves. Next, garlic, dill, celery and tomatoes are placed in a well-washed jar, alternating with each other so that the cut point faces upward.
Boil water with salt and sugar in a saucepan, add a little sunflower oil and vinegar at the very end of cooking. The hot marinade is poured into glass containers and left to ferment for several days, loosely covered with lids. As soon as bubbles appear on the surface, taste the brine.
To prepare it, take the following ingredients for one liter jar:
- 500 grams of fresh red tomatoes;
- garlic and fresh onions;
- parsley, dill and other herbs to taste;
- black peppercorns, bay leaves;
- set of spices for marinade.
Chop the greens and place them on the bottom of the container you are using along with the peeled garlic cloves. Vegetables are washed and pierced with a toothpick. The onions are peeled and cut into rings, and then placed interspersed with tomatoes in a jar.
The brine is prepared on the stove according to the classic recipe: salt, a little sugar, if necessary, bay leaf and allspice are added to boiled water.
Boil the marinade for 15 minutes, and at the end add a spoonful of refined oil and fresh vinegar. The contents of the pan are filled with prepared vegetables and spices and rolled up with lids.
Tomatoes can be cut into slices according to this recipe, but then choose fruits with a firm pulp structure for pickling. You can add “fontanelle” cucumbers to the proposed products and make assorted cucumbers in three-liter jars. The cucumbers are first peeled from the ends and soaked in water, and then sorted into containers along with other ingredients.
It’s 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 a misconception that the fruits were poisonous. But today agriculture has more than 2 thousand species. How to understand such diversity and choose the “right” tomatoes? After all, when pickling, it is so important to preserve the shape and juiciness of the vegetable.
Pickling tomatoes for the winter: “tomato” subtleties
Tomatoes, unlike some vegetables, such as cucumbers or zucchini, have their own unique bouquet of taste. In order not to drown out the taste and aroma of tomatoes, when pickling them you need to use about half as many spices as when preserving the same cucumbers. High-quality pickling of tomatoes requires compliance with four rules.
- Do not use large containers. Hard cucumbers can be pickled in large containers, even in a barrel. For tomatoes, it is advisable to use smaller dishes - containers of 1-10 liters. Because they deform under their own weight.
- Make a 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 using a ratio of 300-400 g per 5 liters of water, and for ripe ones - 250-350 g.
- Correctly calculate the ratio. Typically, the amount of fruit and brine takes up half the volume of the dish: 1.5 kg of fruit 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 when the density of the masonry increases or decreases.
- Consider the duration of the fermentation process. Fermentation lasts approximately two weeks at a temperature of 15-20°C (cold method). This is due to the fact that tomatoes, especially unripe ones, accumulate a toxic substance - solanine.
Choosing a “pot-bellied” vegetable...
When choosing “material” for future harvesting, carefully inspect the fruits. Unspoiled ones, the skin of which is not damaged, should be used. It is worth paying attention to two more nuances.
- Preference for the plum form. These 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. The following varieties of tomatoes are perfect for pickling: “Humbert”, “Mayak”, “Gribovsky”, “Fakel”, “Novinka”, “De Baro”, “Titan”, “Ermak”, “Bison”.
- Degree of maturity. Green tomatoes hold their shape well and are also of medium ripeness. However, you can also pickle ripe, red fruits, although you need to handle them 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 table water, iodized cannot be used. The originality of the preparation is achieved through spices. Pairs perfectly with tomatoes:
- dill;
- red pepper;
- parsley;
- celery;
- garlic;
- tarragon.
To keep the tomatoes strong and elastic, oak and cherry leaves, which contain a large amount of tannins, are thrown into the container with pickling.
Technology: 3 ways
Before you start 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 skins, laid out on towels and allowed to dry, and then carefully remove the stems. 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 and sterilized. If vegetables are cold-pickled, sterilization of containers is not necessary. There are three methods of pickling:
- cold - room temperature brine is used;
- hot – boiling brine is used;
- without brine - whole fruits are pickled 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 | - The fruits are not deformed; - long fermentation process (6-14 days); - sterilization of jars is not required; - vegetables retain more nutrients |
| Hot | - Tomatoes may become deformed and crack; - the method is more suitable for green fruits; - some nutrients are lost; - jars need sterilization; - there is no fermentation process |
| Without brine | - Sterilization of jars is necessary; - the workpiece turns out juicy; - this 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 volume of cold water according to the recipe. The brine settles and is filtered through several layers of gauze.
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.
- Place a third of all the greens in a jar.
- Place tomatoes, alternating them with herbs.
- Pour in the brine.
- Close with 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 pickling.
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 the brine.
- Remove the sweet pepper from seeds and stalks, cut into strips, and remove the skin from each clove of garlic.
- Place the main ingredient in jars, alternating with layers of herbs, bell pepper and garlic.
- If desired, place a pod of hot pepper in each container.
- Pour in brine and close.
- Leave for 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. This preservation can be made more spicy by doubling the amount of horseradish and cutting the hot pepper before putting it in the jar. In this case, you need to add 200 g of dill, and take not 400, but 600 g of salt.
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.
- Peel the horseradish, cut into large pieces, peel the garlic cloves and cut in half. Place the tomatoes in jars, alternating with herbs and seasonings.
- If desired, add hot pepper to each container.
- 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.
With cinnamon
Peculiarities. Tomatoes salted with cinnamon have a spicy, warming taste. You can add other spices to this preparation, but it is better to do without dill so as not to interrupt the oriental aroma.
Ingredients:
- main ingredient – 10 kg;
- water – 10 l;
- salt – 0.5 kg;
- cinnamon - one and a half small spoons;
- bay leaf – 5 g.
Technology
- Place tomatoes in jars, placing bay and cinnamon between the vegetables.
- Pour in brine and close.
- Keep for 10-12 days at 15-20°C.
- Peel the fruits, add fresh brine, and roll up.
With green fruits
Peculiarities. This preparation can be made without heat treatment of the fruits, but then they will turn out to be a little harsh for everyone.
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 boiling water for one or two minutes, then cool with running water.
- Place the cooled tomatoes in jars mixed with herbs.
- Pour sugar into each container and pour in brine.
- Leave in a warm place for six to seven days.
- If necessary, peel the fruits and pour fresh brine into the container.
Pickled green tomatoes are a popular dish in Georgia. Prepared according to the recipe described, they turn out fragrant and crispy.
With carrots
Peculiarities. Carrots will prevent tomatoes from turning sour. Therefore, you can pickle tomatoes coldly in a bucket or large enamel pan. There is no need to remove the stem from tomatoes; this will help the fruit retain its 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.
- Place the tomatoes in a prepared bowl, sprinkle with chopped carrots and spices.
- Pour brine over vegetables.
- Cover the workpiece with a natural cloth napkin on top, place a large wooden cutting board, and press down with a weight.
- Place the container in a cool place. In this way, tomatoes can be stored all winter.
As soon as mold appears on vegetables, it should be removed immediately with a clean napkin.
With cloves
Peculiarities. For this method, the brine is prepared in a special way. Mix salt and sugar in a full volume of water and 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 - pod;
- parsley - two sprigs;
- dill - two umbrellas;
- cherry and currant leaves - three pieces each;
- cloves - two or three buds;
- mustard beans - a small spoon;
- allspice - two peas;
- bay leaf - two pieces;
- salt – 4 large spoons;
- sugar - a small spoon.
Technology
- Prepare the brine.
- Place some of the greens in a jar, then the tomatoes, and put peppers between the fruits. Cover the vegetables with herbs and sprinkle with mustard.
- Pour in the brine. Close the jar.
- Refrigerate for three weeks.
You can mix a teaspoon of citric acid into the brine along with sugar and salt. This will give the tomatoes a characteristic sourness and extend the shelf life of the product.
...and 5 hot ones
When implementing the hot method, experienced housewives recommend making a puncture near the stalk of each tomato with a toothpick or needle before putting the vegetables in jars. This measure will prevent cracking of the fruit.
Classical
Peculiarities. This method can be used to preserve tomatoes, 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% - large spoon;
- cherry, horseradish, currant leaves;
- parsley;
- dill;
- garlic, black peppercorns to taste.
Technology
- Place half the leaves and herbs, garlic and pepper into jars, then put the tomatoes, and on top there is another layer of leaves and herbs.
- Pour in boiling water and wait five minutes.
- Carefully pour the water into the pan, stir in the sugar and salt and boil for five minutes. At the end, add vinegar.
- Pour the brine into the jars and roll up.
- Turn them upside down and place them on a tray or baking sheet. After complete cooling, store in a cool place.
Jars can be sterilized in any way: in the oven, slow cooker, microwave or steam bath.
With carrot tops
Peculiarities. A jar of tomatoes salted in this way will have not only an unusual appearance, but a very original and memorable taste. It is advisable to take tops from large vegetables.
Ingredients:
- main ingredient – 15-20 medium-sized pieces;
- water – 1 l;
- salt - a large spoon;
- sugar - four large spoons;
- vinegar 9% - large spoon;
- carrot tops - four to five branches;
- aspirin – one tablet.
Technology
- Place some of the carrot tops in a liter jar.
- Fill the container with tomatoes.
- Cover the top with small sprigs of tops.
- Pour water into the pan, stir sugar and salt, boil and cook over 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, return to a boil and cook over medium heat for five minutes. The container with vegetables should be covered with a lid.
- Pour the brine into the jar and wait seven to ten minutes.
- Pour 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, and cover with a lid.
- Let sit, rotating the jar from side to side to release excess air.
- When all the air bubbles have come out, screw the jar on, turn it upside down and wrap it in a blanket.
- After a day, store it for storage. The workpiece will be ready after two to three months.
If you salt tomatoes with aspirin, the tomatoes will last longer and the jar will not “explode.”
In a saucepan
Peculiarities. The pan should be thoroughly washed with soda or laundry soap and doused with boiling water.
Ingredients:
- 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
- Place the tomatoes in a saucepan, adding spices to the fruits; there must be a layer of greens on top.
- Dissolve salt in water, put on fire and boil for five minutes.
- Cover the tomatoes placed in a bowl with a large plate (the diameter should be approximately equal to the diameter of the inner walls of the pan) and pour the brine into the container directly on top of the plate to the brim.
- Close the container with a lid.
- Keep it cool. The tomatoes will be ready in a month.
Pickling tomatoes using a hot method does not allow you to store vegetables in a pan for a long time. It is advisable to place them in jars after the tomatoes are ready.
With garlic filling in honey brine
Peculiarities. Salted tomatoes in jars will acquire an exotic taste if prepared with honey.
Ingredients:
- 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.
- Using a sharp knife, cut the stems out of the tomatoes, making a hole down to the middle of the fruit.
- Push a mixture of garlic and herbs into the resulting “pits”.
- Place the tomatoes in a jar.
- Stir salt and honey in water and boil.
- Pour the brine into a jar and wait ten minutes.
- Carefully pour the liquid into the pan and boil.
- Pour into a jar, screw on the lid.
Express recipe
Peculiarities. If you have stomach problems, it is better to use recipes for pickling tomatoes without vinegar. The described option is perfect for this, and the preservation will be ready after a few days. Another peculiarity of the method is that it is not whole tomatoes that are salted, but chopped ones.
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
- Place dill, pepper and garlic in a jar, and tomatoes cut in half on top. Place the second part of the herbs and garlic on top.
- Boil water, stir in sugar and salt, leave over medium heat for five minutes.
- Pour the brine into the containers with the workpiece, close the lids.
- Leave for 24 hours at 20°C.
- Keep cool. After three days, the pickling is ready.
By adding celery as a spice, you can get a special, unconventional taste of salted tomatoes.
Without brine
Preparing salted tomatoes without brine involves an additional step: preparing tomato puree. This is where “illiquid goods” come in handy in the form of bruised and cracked fruits, which are not suitable as the main ingredient in other methods.
Traditional
Peculiarities. The tomato mass for this recipe is prepared from overripe vegetables processed in a blender. First, you need to remove the skin 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 again the leaves, again the main ingredient and again the salt. Continue until containers are full.
- Pour the tomato mixture 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 their 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 a puree from cracked and overripe tomatoes by processing the fruits in a meat grinder. Grind the mixture through a sieve to remove 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. The last layer must be leaves.
- Pour tomato puree over the preparation.
- Close the containers with lids, keep for six to seven days at a temperature of 15-20°C, then put 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, you will not need either culinary talents or exotic ingredients. A little free time and a couple of interesting recipes - and the original preparation is ready.
Reviews: “Almost like grandma did”
I can preserve tomatoes using a similar recipe, in the sense of salt-sugar-vinegar proportions. I put tomatoes, a little onion rings, carrot slices, garlic, a piece of hot red pepper (or more - if spicier), a couple of pieces of red sweet pepper, peppercorns and bay leaves, and from the greenery I only put celery - a very aromatic and tasty brine then in jar.
Belli$, http://forum.say7.info/topic46297.html
This is the second year I’ve been making these tomatoes – very, very tasty! and, what is very important for me personally, there is always a stable result - on the 4th day the tomatoes are perfect) there has never been any mold. And even my terribly picky mother said: “Delightful! almost like my grandmother did in my childhood))"
marra_odessa, http://www.povarenok.ru/recipes/show/86191/
The most difficult thing is to prepare the jars, lids and all the ingredients; the process of pickling and canning itself takes very little time. For a 1 liter jar it takes approximately 0.5 kg of tomatoes and 0.5 liters of marinade. The exact volume will depend on the size of the tomatoes.
