The tomato, aka tomato, is unique. After all, in it huge quantities contains the natural antibiotic quercetin and the antioxidant lycopene, which our body needs so much, which significantly reduces the risk of diseases of the skin, pancreas and prostate glands, reproductive and cardiovascular systems.
Moreover, this lycopene does not disappear when these red juicy fruits are cooked. They also contain boron, iron, iodine, potassium, calcium, magnesium, manganese, copper, sodium, phosphorus and zinc.
You can pickle tomatoes of any variety and any color, except for some spoiled and unripe ones, since the first ones will begin to ferment and spoil the entire preparation. And the latter do not yet contain the required amount of sugars, are not sour enough and taste too tart.
To the fruits were salted evenly, it is recommended to salt pink and red ones separately, yellow ones separately, brown ones separately, and green ones separately. Fruits of denser varieties are salted in larger containers; even in barrels they can withstand the weight of their “neighbors,” while less dense varieties are better salted in small jars, maximum three-liter jars.
Basic recipe for making salted tomatoes
On 10 kilograms of tomatoes take:
If possible, add about a hundred grams of fresh cherry and oak leaves.
If you are going to pickle pink and red tomatoes, take a liter of water and 50-70 grams of regular salt without iodine to prepare the brine.
If you are going to salt brown or green tomatoes, take 60-80 grams of non-iodized table salt.
- Select strong, dense tomatoes, wash and dry them.
- Place a third of the spices at the bottom of the pickling container.
- Trying not to damage the fruits, place the tomatoes as tightly as possible, place another third of the spices in the middle, and the rest on top. Pour in the prepared brine.
- To speed up the process, you can pour in a little grape or wine vinegar and add a couple of tablespoons of sugar.
- After filling the pickling container, place a wooden circle or plate with a weight, while the circle should be completely immersed in the brine and not allow the tomatoes to float.
- Leave warm to start fermentation.
- After fermentation begins, move the container to a cool place.
Recipe tip:
Control the fermentation process, the level and condition of the brine, it should remain transparent, a slight cloudiness from the microflora present in it is allowed. If necessary, add brine.
For less ripe vegetables, use hot brine; for mature vegetables, use cold brine.
Step-by-step version of the main recipe No. 1: salted jellied tomatoes
- Take a liter jar without a hanger. Put one on the bottom bay leaf and tomatoes cut into slices one and a half centimeters thick, not reaching one and a half centimeters to the very top.
- Place slices of chopped onion on top.
- Prepare the filling by diluting a spoonful of edible gelatin in 875 milliliters of water, then add 125 ml of eight percent vinegar, 30 grams of salt, 50 grams of sugar.
- Heat the filling until it begins to boil (about 80 degrees) and pour into the jar.
- Pasteurize the finished product at a temperature of 85 degrees: liter jars for 20 minutes, two-liter jars for 30 minutes, and five-liter jars for 40 minutes.
Basic recipe option No. 2: salted tomatoes with garlic
For one kilogram take selected tomatoes:
How to cook:
Recipe tip:
Monitor fermentation, brine level and condition. If necessary, add brine. For less ripe tomatoes, use hot brine; for ripe ones, use cold brine.
Basic recipe option No. 3: salted red tomatoes in their own juice
Take a kilogram in advance selected and washed tomatoes:
How to cook:
- Place leaves on the bottom of a non-metallic dish selected for salting. black currant and a little spice. Leave some for the very top layer. Place the tomatoes tightly on top, layering the layers with horseradish and currant leaves and sprinkling with salt and mustard.
- Pour the pureed tomato pulp over each layer, shaking lightly to avoid the appearance of air bubbles.
- Place the remaining spices and leaves on top, then bend it together with the circle and place the container with the workpiece in a cold place.
Tip for the recipe:
Rub the tomato pulp or pass through a meat grinder or take tomato paste, diluted to the state of thick sour cream.
Basic recipe option No. 4: salted spicy tomatoes
Per kilogram strong dense tomatoes take
Preparation:
- Dissolve salt in water, boil and cool.
- Prepare the dishes for pickling. Sterilize or steam jars or other non-metal or enamel containers.
- Select the tomatoes, wash and dry them.
- Place spices and a third of the leaves on the bottom of the pickling dish.
- Carefully place the tomatoes tightly, placing them with currant leaves. Place the remaining leaves in an even layer on top.
- Dissolve salt in water and pour over tomatoes.
- Place a weight so that the tomatoes remain entirely in the brine.
- Leave warm until fermentation begins, then move tomatoes to a cool place.
Recipe tip:
Monitor the condition and level of brine during fermentation, adding it if necessary.
Basic recipe option No. 5: salted green tomatoes
Per 1 kg green tomatoes average size:
Cooking process:
- Wash the greens and peppers. Peel the garlic.
- Chop and mix garlic, pepper and herbs.
- Wash the tomatoes, remove the stems and cut them in half.
- Stuff the tomatoes with the garlic-dill mixture and place tightly glass jar with a wide throat. Top each row of tomatoes with the remaining mixture and bay leaves.
- Place a circle with oppression on top and fill with chilled brine.
Recipe tip:
Sprinkle with mustard powder to prevent mold. If mold does appear, remove it and boil the circle and bend.
Variation of the main recipe No. 6: salted green tomatoes with vegetables
Take following products:
- Prepare a brine based on 60 g of salt per liter of water.
- Choose a container with a wide neck for pickling.
- Wash the tomatoes and peppers, remove the stems and seeds from the peppers. Then prick in several places at the base.
- Wash and peel the carrots.
- Remove the cabbage from the top leaves and stalks and cut into 8 pieces.
- Place half of the greens in the pickling container.
- Place the prepared vegetables in layers.
- Place the remaining greens in the top layer. And put a circle with oppression on top and fill it with cold brine.
- Leave it warm for the first four days to begin fermentation, and then move it to a cold place for twenty days.
Recipe tip:
Store the ready-to-eat product in the cold.
Basic recipe option No. 7: salted tomatoes with corn
Tip for the recipe:
For a kilogram of tomatoes, take 60 grams of salt.
Basic recipe option No. 8: salted red tomatoes with hot peppers
Recipe tip:
Store in the dark at a temperature not exceeding 3°C.
Basic recipe option No. 9: dry pickled tomatoes
- Take 120 grams of salt per kilogram of dense small tomatoes.
- Sort the tomatoes, removing the unusable ones, wash them and place them in a wide-necked pickling bowl, sprinkling each row with table salt.
- Cover the top with a scalded wooden circle and place oppression on top of it.
Recipe tip:
Keep in a cool place.
For those who will be salting tomatoes for the first time!
* Selection of tomatoes
For pickling, it is necessary to select tomatoes of the same size and degree of ripeness; the best option is slightly unripe tomatoes. We recommend choosing soil-based tomato varieties with thin but durable skin.
The inside of the tomato should be uniformly red; the presence of a white core is not welcome.
After carefully selecting the tomatoes, with the rejection of spoiled and damaged specimens, they will only need to be thoroughly washed in cold water, after which you can begin pickling.
*Preparation of containers
First of all, you need to take care of sterilizing the jars in which you will place the tomatoes. They must be intact, without chips on the neck. Lids and jars must first be thoroughly washed and sterilized. Carefully! If the lids are to be sealed, then before sterilizing in the oven, the rubber bands must be removed and separately doused with boiling water.
* Putting tomatoes in jars
According to the classic recipe, spices and aromatic herbs, such as dill umbrellas or horseradish leaves, are put into jars first. All greens must be thoroughly washed and scalded before storing.
Now it's time to put the tomatoes into jars. The procedure is simple, but during planting, make sure that the tomatoes are packed tightly, but not damaged by excessive pressure. At the same time as the tomatoes, add 3-4 cloves of garlic to each jar.
Now you can move on to the next stage of salting.
* Preparation of brine
It is advisable to use filtered water to prepare the brine. Tomatoes salted using this water will be stored better. In extreme cases, you can use boiled tap water.
Salt... Do not use iodized or crushed salt to pickle tomatoes. The tomatoes will taste bitter, and their fermentation process may either not begin or proceed unpredictably. To obtain delicious salted tomatoes, use only coarse salt.
How much salt should I put in the brine? There are many recipes, each of which indicates proportions, sometimes noticeably different from each other. However, almost all of them lead to positive results and excellent taste qualities finished product. Why is this so? Everything is very simple: during the pickling process, tomatoes take from the brine exactly as much salt as they need, no more and no less. Therefore, we recommend taking 2-3 tablespoons of salt and exactly twice as much sugar for 1 liter of brine water. This is enough for the tomatoes to be salted and acquire a sweetish taste. And the brine with this amount of salt will be suitable.
About brine... Many people are very afraid to prepare little brine and prepare it in almost buckets. How to calculate how much brine you will need? It all depends on the size of the tomatoes and the density of their packing to fill liter jar when packed tightly, 0.25-0.5 liters of brine is enough; for a 3-liter jar you will need from 0.5 to 1 liter of brine. To avoid getting into trouble, prepare it with a reserve, but a small one - 0.5 liters is enough so that you don’t mind throwing it away if you don’t need it.
*Filling brine
Dissolved in boiling water required quantity salt, boil it for 5-7 minutes. Then the brine needs to be allowed to cool a little (also 5-7 minutes). And then you can pour it into jars.
* Sunset
Jars of tomatoes filled to the top with brine must be rolled up. There may be two options here: either you sterilize the jars again and roll them under the lids, or the jars are simply closed with sterilized screw caps. It depends on the recipe. Tomatoes with vinegar can be buried with screw caps; without vinegar, it is better to seal them under the seal.
By the way, they will be ready in 2 weeks.
Happy conservation!
You can pickle tomatoes green or red. In any case, the thing turns out to be delightful.
And although the effect of cabbage brine is somewhat higher, tomato is pleasant to the taste and has a more immediate effect. One drawback is that when biting, they can spill out onto your clothes and then not wash off. Salted tomatoes came into our everyday life not so long ago. There are no long-standing traditional recipes for pickling them yet. Mistresses before today are tirelessly pursuing various experiments, striving to surpass themselves.
The result is a tasty product that goes very well with boiled potatoes.
Ingredients (based on two to three three-liter jars):
- tomatoes (“cream”, “chumachok” varieties) – three kilograms;
- garlic - one head;
- pickling broom made from horseradish leaves, cherries, currants, dill (with seeds) - one per jar;
- bay leaf - two leaves, black pepper - ten peas, cloves - two buds, allspice - three peas (for each jar);
- salt – 50 – 60 grams per jar.
How to salt tomatoes in jars for the winter:
- We wash the tomatoes in cold water, be sure to tear off all the tails. We do not use spoiled vegetables.
- We wash the pickling “broom”, cut it into pieces no longer than a match, mix, achieving uniformity of the composition. Place into jars to cover the bottom. This should take about half of the team.
- Add bay leaf, pepper, and cloves in the indicated quantities.
- We dilute one hundred to one hundred and twenty grams of salt in half a liter of boiling water, pour the hot solution into jars with spices.
- Add tomatoes. You shouldn't do this with force. Add garlic cloves and the remaining “broom” to the jars. Some people arrange another layer in the middle - this is allowed.
- Fill the jars to the top cold water, close with nylon lids. It is necessary to carefully shake the jar and turn it over several times to brine spread evenly.
After this, we leave the jars in a place that is not exposed to direct sunlight. After soaking for three days, we move them to a cool place for two weeks. Allowed to be stored in the refrigerator, on the balcony (if cool enough), in the cellar. The recipe for pickling tomatoes is finger licking good, try it!
For those who like to diversify their winter diet with the help of preparations, we would like to offer other twist options: pickling and salting. You can easily find all these and many other recipes in our recipe book on the website.
Pickling tomatoes delicious recipe
Salted tomatoes are considered a tasty snack that you can't buy in the store. The main advantage is that vinegar is not used. Small varieties of tomatoes in glass containers look very nice. It is recommended to consume in the first half of winter, before vegetables lose the bulk of their vitamin composition.
Ingredients:
- pickling broom (one per jar) - horseradish leaves, cherries, currants, dill, parsley, celery, garlic, pepper, mustard beans, bay leaves and cloves;
- vegetable oil - one spoon per jar;
- salt – 100 – 140 grams per one and a half liters of water;
- tomatoes – 3 kg for two jars;
- sugar – 20 g per jar (add if desired).
How to pickle tomatoes for the winter:
- We select strong and red tomatoes, characterized by dense flesh. Unripe fruits can be used, but they should be salted in a separate container.
- Wash the tomatoes. To make them better saturated with salt, we pierce each one with a toothpick.
- It is recommended to sterilize jars.
- Place the tomatoes in a container and add a “broom”. Make sure the horseradish leaves are on top to prevent mold from forming. For the same purpose, vegetable oil is added, which prevents air from reaching the vegetables with its stain.
- Pour in not too hot (for green) or cooled (for red tomatoes) brine.
Be careful not to pour it down your throat - it may leak out during fermentation. Cover the jars with lids and leave them in the room for several days. Next, the jars are moved to a cool place and aged for another three weeks.
A simple recipe for pickling tomatoes with garlic
One of the most common recipes. Tomatoes keep well all winter.
Ingredients:
- tomatoes – 10 kg;
- fresh dill – 150 g (about a bunch);
- garlic – 220 g (5 – 6 heads);
- horseradish – 50 g (one medium-sized root);
- tarragon – 25 g (2 – 3 stems);
- hot pepper – 10 g (one pod);
- salt – 400 gr;
- water – 8 liters.
How to salt tomatoes using simple salting:
- The tomatoes are sorted, washed in cold water, and the stems are removed.
- It is recommended to sterilize clean jars.
- Tomatoes along with spicy ingredients are placed in prepared containers. Note that you can use a pan, tub, or bucket as a container. Vegetables should be placed as tightly as possible and the container should be shaken periodically. The pickling “broom” is laid out in three steps - bottom, middle, top.
- Pour in the brine.
If salted in a large container, then the top is covered with a napkin, on which a circle with a load is placed. Periodically it is necessary to wash the circle and remove any mold that has formed. After a month and a half, the tomatoes are completely ready to eat. But keep in mind that red tomatoes in large containers should not be salted, as they are susceptible to deformation.
Pickling tomatoes for the winter
This was the only way to preserve the grown tomato crop in the past. A lot has changed over time, but this recipe has remained unchanged. Every housewife can salt tomatoes for the winter.
Ingredients:
- pickling “broom” – 1 per jar;
- garlic – 3-4 cloves per jar;
- water, preferably spring water;
- coarse salt – 3 – 4 tablespoons per 1 liter of water;
- tomatoes of small and medium varieties.
How to pickle tomatoes for the winter:
- Tomatoes are selected to be the same size and ripening. The right decision will use slightly unripe vegetables grown in open ground, with thin but fairly durable skin. Remove the stems and rinse the tomatoes thoroughly with cold water.
- The pickling “broom” is cut into pieces about eight centimeters long. Place about half into a three-liter glass container and leave the other half for now.
- We lay in the tomatoes, trying to do it as tightly as possible. At the same time, garlic is placed in the jar. The remaining spice is placed on top of each container.
- It’s okay if you add more salt than you should when preparing the brine. The secret is that the tomatoes will take as much as they need for pickling. Prepare the brine at the rate of one liter per three liter jar. Dissolve the salt in boiling water, wait about seven minutes, and begin pouring it into jars.
Lightly cover the jars filled with brine with nylon lids and leave them for several days. room conditions to activate the fermentation process. When the brine becomes cloudy, the resulting gas bubbles will be visible to the naked eye, the jars are tightly covered with lids and sent to a cold place. After a couple of weeks, the tomatoes are ready and ready to eat.
How to pickle tomatoes in liter jars
It is believed that you can salt in any container, but for convenience, glass jars are used.
Ingredients:
- tomatoes – three kilograms;
- salt - three tablespoons;
- sugar - two spoons
- clean water.
Let's cook together:
- Choose small tomatoes, pierce the skin, put it tightly in jars up to the hangers.
- Place large tomatoes in a saucepan and heat without bringing to a boil. Rub the mixture through a sieve, add salt and sugar.
- The prepared mixture is poured into jars with small tomatoes. Make sure that there is a couple of centimeters free at the top of the neck.
- A liter jar of tomatoes is sterilized in boiling water for ten minutes.
This recipe makes very delicious tomatoes V own juice.
How to salt tomatoes for the winter
The recipe is convenient for those who live in urban areas without a cellar. Moreover, purchasing such a product in winter is quite expensive, but you always want something unusual, spicy, sour, salty...
Ingredients:
- “bouquet” for pickling – 1 per jar;
- garlic – 3 – four cloves;
- salt – 5 – 6 tablespoons;
- sugar – 3 tablespoons;
- water – 2.5 liters;
- tomatoes.
Cooking method:
The entire recipe is based on cooking tomatoes in a three-liter glass container.
- A pickling “bouquet” washed in water is placed at the bottom of a clean jar.
- The tomatoes are washed with cold water, pierced in the stem area with a toothpick several times, and placed in a jar.
- Add garlic, cutting it coarsely.
- The water for the brine should be boiled, add salt and sugar, and wait a little. Fill jars of tomatoes with not very hot brine. At the same time, we place a metal spoon in the jar so that it comes into contact with the glass wall. This measure is necessary to prevent the glass from bursting from the hot brine.
- Cover the jar lightly with a lid, leaving access for air. In this position, everything remains in a warm place for a couple of days.
As soon as the brine becomes cloudy and bubbles appear, the lids are put on tightly and the jars are sent to a cool place. After a week, tomatoes can be eaten. The recipe is great!
A simple recipe for pickling tomatoes in jars
This recipe for green tomatoes has its own peculiarity. To prevent the tomatoes from turning out too harsh, they are first kept in boiling brine (water and salt) for two minutes.
Ingredients:
- tomatoes – 10 kg;
- dill - 200 g (a couple of bunches);
- currants (chokeberry variety) – 100 g (80 – 100 leaves);
- granulated sugar – 200 gr;
- coarse salt – 250 g;
- water – 5 liters.
Cooking method:
- We sort through the tomatoes, discard spoiled ones, rinse in cold water, removing the stems.
- We cut the spicy set into small pieces and place them in containers (can be distributed into several layers).
- Boil water, dissolve salt.
- Place the tomatoes in boiling brine for a couple of minutes, then put them in jars.
- Add sugar to the brine, continuing to boil until completely dissolved.
- After waiting a little, fill the jars with tomatoes.
Tomatoes need to be stored in a room for several days, then moved to a cooler place. The appetizer is first class!
Salted tomatoes have always been considered one of the special delicacies in Rus'. There are many ways to pickle them for the winter. In winter, these vegetables will remind you of summer.
Salted tomatoes are one of the most famous dishes of Russian cuisine. There is hardly a person who has never tried salted tomatoes with fried potatoes. Traditionally, we use tomatoes as a snack, and use the brine the morning after a good feast. The expression “craved salty” is known to everyone, and if you are one of the lucky pickle lovers, then stock up on our recipes and enjoy the results of pickling in winter.
Salted tomatoes
Ingredients:
10 kg tomatoes,
100-200 grams of dill,
50 grams of horseradish root,
100 grams of horseradish leaves,
20-30 grams of garlic,
10-15 grams of red hot pepper,
10 liters of water,
500-700 grams of salt.
Preparation:
Rinse all greens and tomatoes thoroughly in running water. Place half of the dill, pepper, garlic, currant leaves, horseradish leaves and root on the bottom of the jars. Fill the jars with tomatoes and add the remaining greens. Prepare a brine from 10 liters of water and 500-700 grams of salt. Fill the jars with cold brine so that the tomatoes are completely covered. Cover the jars with lids and leave at room temperature for 2-3 days, then put them in a cool place.
Salted tomatoes in their own juice
Ingredients:
10 kg tomatoes,
150-200 grams of dill,
50 grams of horseradish root,
100 grams of black currant leaves,
100 grams of horseradish leaves,
10-15 grams of dried red pepper pods,
20-30 grams of garlic,
10 liters crushed tomatoes,
500-700 grams of salt.
Preparation:
Pass thoroughly washed tomatoes through a meat grinder and season the resulting mass with salt. Place half of the greens in jars, then place the tomatoes and remaining greens on top. Pour the resulting tomato mixture over the tomatoes, cover the jars with lids and leave at room temperature for several days, then put them in a cool place.
Salted tomatoes in Georgian style
Ingredients:
10 kg green tomatoes,
1-1.5 kg celery greens,
0.5-1 kg garlic,
50-100 grams of fresh red hot pepper pods,
0.5-1 kg parsley,
5-6 bay leaves,
10 liters of water,
600-700 grams of salt,
mustard powder.
Preparation:
Finely chop the greens, red pepper and garlic, mix them. Wash medium-sized green tomatoes and cut them from the side to the middle. Fill the tomatoes with chopped herbs and place tightly in a wide-necked bowl. Arrange each layer of tomatoes with herbs, seasonings and bay leaves. Fill the tomatoes with cold brine prepared from 10 liters of water and 600-700 grams of salt, cover with a flat plate and place a weight. To prevent mold from forming, sprinkle the surface of the brine with mustard powder.
Salted Siberian tomatoes with horseradish
Ingredients:
8-10 kg of tomatoes,
3 heads of garlic,
3-4 horseradish roots,
black currant leaves,
sprigs of dill,
allspice peas,
10 liters of water,
600-800 grams of salt.
Preparation:
Wash and dry the tomatoes. Break the garlic into cloves and peel it. Peel the horseradish root and cut it into pieces. Wash currant leaves and dill sprigs and let the water drain. Sterilize the jars. Place blackcurrant leaves, dill sprigs, allspice, a few cloves of garlic and 3 pieces of horseradish on the bottom of each jar. Fill the jars with tomatoes and place the greens on top, just like on the bottom. Prepare a brine from 10 liters of boiling water and 600-800 grams of salt. Let the brine cool slightly and pour it over the tomatoes. Close the jars with tight lids, refrigerate in a cool place and remove for storage after a couple of days.
Salted tomatoes with vegetables in Bulgarian style
Ingredients:
2 kg green tomatoes,
2 kg white cabbage,
3 kg sweet pepper,
2 kg carrots,
500 grams of parsley, celery and dill,
10 liters of water,
600 grams of salt.
Preparation:
Wash the green tomatoes and dry them. Wash the sweet peppers and prick them at the base with a fork several times. Wash and thoroughly peel the carrots. Peel the cabbage from the top leaves and cut into 4-8 pieces. Wash the greens and let the water drain. Place greens on the bottom of a wide-necked dish and layer the prepared vegetables on top. Prepare a brine from 10 liters of water and 600 grams of salt. Pour cold brine over the tomatoes, cover with a plate and place a weight. Leave the tomatoes at room temperature for 2-3 days, then transfer to a cool place for storage. Vegetables will be ready to eat in 20 days.
Salted tomatoes with mustard
Ingredients:
8-10 kg of tomatoes,
10 liters of water,
300 grams of salt,
50 grams of mustard,
30 grams of garlic,
200 grams of dill,
30 grams of horseradish,
25 g tarragon,
100 grams of cherry leaves,
100 grams of black currant leaves,
20 black peppercorns.
Preparation:
Wash the tomatoes thoroughly. Place the spices in an enamel bowl and sprinkle with dry mustard powder. Pack the tomatoes tightly, topping with dill, garlic, horseradish, pepper, blackcurrant leaves, cherries and tarragon. Cover the tomatoes with cherry and blackcurrant leaves on top and cover with a linen napkin. Fill with brine prepared from 10 liters of water and 300 grams of salt. Place a wooden circle on top and place a weight on it. Leave the tomatoes at room temperature for 6-7 days, then place them in the refrigerator. You will be able to try tomatoes in 30-40 days.
Salted tomatoes with squash
Ingredients:
2 kg tomatoes,
1 kg squash,
3 bay leaves,
a bunch of celery greens,
bunch of cilantro,
5 cloves of garlic,
10 black peppercorns,
3 peas of allspice,
100 g coarse salt.
Preparation:
Wash the tomatoes, squash and herbs thoroughly. Cut the squash into slices and finely chop the greens. Bring 1 liter of water to a boil, add salt and black peppercorns and allspice. Place garlic cloves, 3 bay leaves and herbs at the bottom of a sterilized jar. Then add the tomatoes and squash. Fill everything with the prepared brine. Place a weight on top and leave at room temperature for 6-7 days. After this period, transfer the squash and tomatoes into sterilized jars of smaller volume and close them with sterilized lids.
Various salted tomatoes
Ingredients:
6 kg tomatoes,
1-2 heads of garlic,
2-3 pods of hot pepper,
4-5 dill umbrellas with stems,
4-5 horseradish leaves,
3-4 bay leaves,
8-10 currant leaves,
8-10 cherry leaves,
8-10 oak leaves,
2 tbsp. dry mustard,
1/2 glass of vodka,
allspice peas,
black peppercorns,
carnation,
5 liters of water,
1.5 tbsp coarse salt,
1 tbsp sugar.
Preparation:
Wash the tomatoes thoroughly and sort them by ripeness. You don’t have to peel the garlic, just take the head apart clove by clove. Place half of the spices, garlic and oak leaves, cherries and currants on the bottom of a 10-liter saucepan. Place the tomatoes tightly, stem side down. First lay out the green ones, then the pink ones, and the red ones on top. Red tomatoes should be firm. Place the rest of the herbs, spices and garlic on top. Bring 5 liters of water to a boil, add sugar and salt, then cool to 55-60°C. Pour brine over the tomatoes so that it lightly covers the top layer. Place a large plate and a 1 kg weight on top. Cover the pan with film and leave at room temperature for 3 days. To prevent tomatoes from turning sour and moldy, dilute mustard powder in vodka and pour into the brine. After 3 days, the tomatoes can be transferred to jars, filled with brine and stored in a cool place.
Salted tomatoes with carrots
Ingredients:
10 kg tomatoes,
1 kg grated carrots,
4 pods of hot pepper,
3 heads of garlic,
5-6 bay leaves,
dill,
10 liters of water,
500 grams of salt.
Preparation:
Wash ripe tomatoes and herbs well. Peel the garlic and separate it into cloves. Without tearing off the stalks, place the tomatoes in jars, layering with grated carrots, pepper, dill, garlic and bay leaf. Prepare a brine from 10 liters of water and 500 grams of salt. Pour brine over the tomatoes and leave in a cool place. The tomatoes will be ready in 12-15 days.
Spicy tomatoes, dry pickled
Ingredients:
10 kg tomatoes,
1 kg of spicy fresh herbs (tarragon, parsley, celery, basil, dill),
200 grams of black currant leaves,
200 grams of cherry leaves,
300 grams of salt.
Preparation:
Wash the red firm tomatoes and prick each fruit with a fork from the stem side. Wash the greens thoroughly and let the water drain. Place a layer of washed blackcurrant and cherry leaves on the bottom of pre-sterilized jars, then place the tomatoes tightly, sprinkling with salt and spices. Cover the filled jars with a clean cloth, place blackcurrant and cherry leaves on top, place a weight and place the jars in a cool place.
Certainly, salted tomatoes You can buy them at any time of the year, and you don’t have to waste time on pickling them, but the pleasure you get from eating homemade tomatoes cannot be compared with eating store-bought ones. Cook according to our recipes, enjoy the pleasant sour-salty taste of tomatoes, and let every dish you prepare become a table decoration. Bon appetit!
Pickling vegetables is one of the the best ways prepare them for the winter. Due to the salt content in recipes and its ability to destroy pathogenic bacteria, as a result of which food spoils, tomatoes can be stored for a long time in the cellar or refrigerator. Choose your recipe for preserving the most popular vegetable.
How to pickle tomatoes in jars for the winter
Winter preparations from tomatoes are varied: housewives use green or red fruits, prepare brines with vinegar, various spices, tomatoes, or soak vegetables in their own juice. Regardless of which recipe you choose, there are a number of things you need to consider: important rules when preparing salted tomatoes for the winter:
- optimal choice for pickling there will be tomato varieties Mayak, Humbert, Fakel, Ermak, Titan, Bison, Volgogradsky and others with thick skin (such fruits will not be deformed during preservation);
- During cooking, vegetables should be handled very carefully so as not to damage the integrity of the skin;
- It is better to pickle fruits using small containers where they will not be crushed by their own weight (the best option for pickling tomatoes is 1-2 liter jars);
- canning tomatoes for the winter is the same as, but salt in in this case a little more is required (for 10 liters of water - up to 700 g);
- to calculate the required amount of vegetables for brine, it is necessary to take into account that half the volume of the jar should be allocated to liquid when filling (for example, a 1 liter jar holds approximately 0.5 kg of tomatoes and 0.5 liters of brine);
- tomatoes have a distinct taste, so they don’t require large quantity spices or herbs (the optimal amount is ½ the volume of seasonings that are placed in jars with cucumbers);
- tomatoes harmonize perfectly with different products, so don’t be afraid to experiment and try pickling with mustard, sugar, cinnamon, tomato juice, etc.;
- Since the soaking of vegetables occurs slowly, the jars can be opened at least after 1-1.5 months.
Traditional pickling of tomatoes
Below is the easiest way to cook in jars. Delicious snack It can be prepared quickly at home and does not require many ingredients. For a large 3-liter jar you will need:
- ripe tomatoes with thick skin – 1.5 kg;
- dill – 1 bunch;
- black currant leaves – 2-3 pcs.;
- chili – 1 pc.;
- parsley, celery – 15 g;
- purified water – 10 l;
- salt - up to 3 tbsp.
How to pickle tomatoes in jars:
- Sterilize jars and lids.
- Dissolve the salt in a liter of hot water, add this liquid to the container with the rest of the cold water. When the brine has stood for 1 hour, strain it through a clean cloth.
- Wash fruits of the same size by removing the stems. Wash the greens under the tap and leave to dry on a kitchen towel.
- Place a third of the prepared greens at the bottom of the container for seaming, then compact the tomatoes, layering with seasonings and being careful not to crush the fruits.
- Pour the brine into the vegetables and leave the jars in a room with a temperature of 15-20 degrees, covering them with nylon lids.
- After 2 weeks, when the brine becomes cloudy, remove the mold and foam from the salted vegetables. Pour fresh saline solution up to the neck of the container, roll up the jars and place in the refrigerator or cellar.
Canned tomatoes in their own juice
Tomatoes in their own juice are very tasty. This appetizer goes well with various stewed, fried, baked dishes. Tomatoes cook quickly, increase appetite, speed up digestion - and that’s not all of them positive characteristics. The main advantage of tomatoes in their juice is their wonderful taste. What ingredients will you need:
- table salt – 0.5 kg;
- fresh, fleshy tomatoes – 10 kg;
- tomato puree – 10 l;
- currant leaves – 30 pcs.
How to properly prepare salted tomatoes in jars for the winter:
- Prepare the tomatoes and herbs by washing everything thoroughly under running water.
- Place the greens in the jars, then the tomatoes. Sprinkle the food with salt on top. Repeat all layers again.
- Pass overripe tomatoes through a meat grinder or grind to puree using a blender.
- Pour the resulting mixture into the vegetables. Seal the containers with lids and keep them in the kitchen for a week. When fermentation is complete, transfer the pickles to a cool room.
Salted tomatoes in jars like barrels
Everyone's favorite barrel tomatoes - fragrant and tongue-tingling - are not that difficult to prepare. If you don't have the opportunity to pickle tomatoes using barrels, recipes in jars that allow you to get the same taste will help. To do this you will need the following products:
- garlic head;
- ripe brown tomatoes – 5 kg;
- purified water – 5 l;
- allspice;
- horseradish root;
- bay leaf;
- salt – 1 tbsp.
How salted barrels are made:
- Tomatoes and herbs are thoroughly washed and placed at the bottom of sterilized liter or large cans along with peeled garlic cloves, filling the container halfway.
- Spices are added to the container, then tomatoes are added again.
- To make the brine, dissolve 1 cup of table salt in 5 liters of water. After the resulting liquid is poured over the vegetables.
- The jars are closed with nylon lids, left for a day at room temperature, and then transferred to the cellar/basement/refrigerator. After a month or a month and a half, delicious salty snack you can try.
How to pickle green tomatoes
To pickle unripe tomatoes, you can use any container - glass, enamel or even plastic. There are many ways, one of the fastest is described below. The appetizer is very spicy and slightly sweet in taste. Required ingredients:
- currant leaves – 100 g;
- medium-sized unripe tomatoes – 10 kg;
- sugar – 200 g;
- dill – 200 g;
- table salt – ¼ kg;
- purified water – 5 l.
How to cook:
- Make the brine in advance by mixing salt and water, then strain it using clean, solid material.
- Wash the ingredients and remove the stems from the fruits.
- In small batches, place the tomatoes in boiling water for 1-2 minutes. You can skip this step, but then the appetizer will be a little tough.
- Place the fruits in jars, layering with herbs. Add sugar to each container.
- Pour brine into the tomatoes and leave in a warm place for a week. Then add fresh brine, close the jars with nylon lids and leave in a cool place.
Video: how to pickle tomatoes in jars for the winter
During the harvest period, mass procurement of salted tomatoes for the winter begins. Housewives close the appetizer different recipes: with sugar, chili pepper, onion, celery, garlic, vinegar, various seasonings and herbs, with any fillings and marinades. By watching the videos below, you will learn how to properly prepare salted tomatoes using cold and hot methods.
Cold pickling of tomatoes in jars for the winter
Hot pickling of tomatoes in jars