How to pickle small tomatoes deliciously. Salted tomatoes for the winter in jars

17.10.2019

Almost every housewife prepares salted tomatoes for the winter. In this article we have collected good selection the most delicious recipes- how to pickle tomatoes for the winter in jars, barrels, without sterilization, for storage in the cellar and canned.

Salted tomatoes for the winter - delicious recipes

Salted tomatoes with mustard - salt in a saucepan

Herbs and spices for 10 kg of tomatoes:

50 g mustard,
30 g garlic,
200 g dill,
30 g horseradish,
25 g tarragon,
100 g each of cherry and currant leaves,
20 black peppercorns.

10 liters of water, 300 g of salt.

Preparation:

Sprinkle an even layer of dry mustard onto the bottom of an enamel pan.
Place washed tomatoes tightly on top and sprinkle with spices.
Pour in the cold filling, cover with a linen napkin, place a wooden circle, and apply pressure to it.
After 6-7 days, place the tomatoes in a cool place.

Salted tomatoes without sterilization with cinnamon

Products:

10 kg tomatoes,
5 g bay leaf,
3 g cinnamon.

10 liters of water,
300 g salt.

Place the prepared tomatoes in jars with spices at the bottom.

Pour in chilled filling. Cover with plastic lids.

Keep in a cool place.

Salted tomatoes - canned in jars

Products:

10 kg tomatoes,
5 g bay leaf,

10 liters of water,
300 g salt.

Preparation:

Place the prepared tomatoes in containers and put spices on the bottom. Pour in chilled filling.
Close the lid.
3-5 days after the start of fermentation, drain the brine.
Rinse tomatoes and seasonings with hot water and place in jars.
Boil the brine for 1-2 minutes and pour into jars of tomatoes.
After 5 minutes, drain it again, bring to a boil and pour it back into the jars.
Perform these operations a third time, then immediately seal the jars and turn them upside down until they cool completely.

Tomatoes salted with cold brine in a pan

Products:

10 kg tomatoes,
150-200 g dill,
50 g horseradish root,
100 g of black currant leaves, cherry and horseradish, oak leaves,
20-30 g garlic,
10-15 g red hot pepper.

for 10 liters of water – 500-700 g of salt

Preparation:

Place seasonings on the bottom of the container.
Wash the tomatoes and place tightly in a container for pickling.
Prepare the brine and pour the cold brine over the tomatoes.
Place a circle and pressure on top of the tomatoes, cover with a clean napkin. Salt for 3 - 5 days.

Salted tomatoes with garlic without sterilization

Filling for 1 kg of tomatoes:

300 g garlic,
salt to taste.

Prepare the filling: mince ripe tomatoes with garlic and salt to taste.

Place whole, strong tomatoes in a jar and fill with the prepared mixture.

Cover with a plastic lid.

Store in the basement or refrigerator.

Tomatoes pickled with young corn

For 1 kg of tomatoes:

50-60 g salt,
Bay leaf,
peppercorns,
dill umbrellas,
corn stalks and leaves.

Preparation:

Select red, firm tomatoes.
Wash tomatoes, spices, young stalks and leaves of corn in cold water.
Place black currant leaves, previously scalded with boiling water, on the bottom of the prepared dish, a layer of corn leaves, then rows of tomatoes and spices.
Cut young corn stalks into pieces 1-2 cm long and layer each row of tomatoes with them. Cover the top of the tomatoes with corn leaves and pour clean water.
Pour the salt into a clean gauze bag, which is placed on top of the corn leaves so that it is in the water.
Cover the dish with a wooden circle and put a slight pressure on it.

Pickling is a common method of preservation, thanks to which you can eat vegetables until spring. Sodium chloride blocks the growth and reproduction of microorganisms that cause rotting. The technology of this method is almost the same for all vegetables, but tomatoes require a special approach. What recipes for pickling tomatoes for the winter should you choose, and how to make the taste of the preparation unforgettable?

Easy to prepare

It’s hard to believe that just a couple of centuries ago this vegetable in Rus' was considered an inedible and useless overseas “curiosity.” Even existed erroneous opinion about the toxicity of fruits. 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, sterilize. 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; - Part nutrients is 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 greens, 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 hot pepper cut before placing in 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.
Remove skin from horseradish and chop large pieces, peel the garlic cloves and cut them 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. IN in full Add salt, sugar and laurel to the water. 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 pieces of medium size;
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 there 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 canned tomatoes using a similar recipe, in the sense of salt-sugar-vinegar proportions. I put tomatoes, a little onion rings, sliced carrots, garlic, a piece of hot red pepper (or more if it’s spicier), a couple of pieces of red sweet pepper, peppercorns and bay leaves, and from the greenery I only put celery - it’s very aromatic and delicious pickle then in a 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.

Every year every housewife spends more time in the kitchen. Her weekend or evening after work is scheduled to the minute. The thing is that the harvest is ripening more and more every day. Therefore, it needs to be processed very quickly. First, a berry that you can’t eat all of. From it we made and. Then the vegetables arrived: cucumbers, zucchini, eggplants. Tomatoes – that’s what we’ll be talking about today.

This vegetable is very popular in my family, especially the female half. They make salad every day, or even several times a day. They put it in the dressing of dishes. They even make them. But now it's time to leave some for the winter. Of course, you can't keep them fresh unless you freeze them? Just don’t eat them like that anymore. So let's salt it!

We preserve very much large quantities. Because they eat very well. Can be served with or without any main course. I don’t know about you, but with us all you have to do is open a jar, and tomorrow it will be empty. Even the brine is drunk! You must love corned beef so much!

Salted tomatoes are also good as a snack for any holiday. You can also get them when guests suddenly come to your place. You can endlessly list their advantages, but things don’t move forward from this. In general, we will salt them. But as?

Today there are so many ways that it’s dizzying. But I only use those that have been tested over the years by me and my family. The process algorithm is almost the same for all recipes. The only difference is what you add to the jar. You can put any leaves or spices. All this will give the tomatoes a unique taste. Just don’t overdo it, otherwise the contents will simply deteriorate, or even blow up!

So, first of all, let's take ours good mood, great desire and let's get started!

I just love this method. I even call him lazy. Since the number of products here is very small. And this method will spend a minimum of your time. And this is always very important for all housewives, since during the procurement period it is sorely lacking!

Tomatoes;
Salt – 3 tbsp. l.;
Water.

Preparation:

1. Wash the container and vegetables thoroughly. and dry it.

2. Place tomatoes in a jar. They should be dense and whole. Wrinkled and rotten ones cannot be used. We put them right under the neck.

3. Pour salt on top and fill everything with clean water. Can be used from a well or spring. But in no case from the tap (chlorinated)! I buy it from the store without additives.

4. Close with a nylon lid and put it in the cold for storage.

These can last for a very long time. The brine will be cloudy, with visible fermentation. Don’t be scared, but better try it with potatoes!

How to salt green tomatoes?

Many people like them green. And it happens that it is already cold outside and gardeners are harvesting crops that are not even ripe. He cannot lie at home for a long time, as he begins to rot. Throw away great amount is also not an option. Therefore, I bring to your attention this pickling option. The tomatoes will be delicious!

Ingredients for a 3 liter jar:

Tomatoes;
Hot pepper – 3 pcs.;
Garlic – 4 cloves;
Bay leaf – 3 pcs.;
Black peppercorns – 1 pinch;
Dill umbrellas – 3 pcs.;
Horseradish leaves – 1 pc.;
Cherry and currant leaves - 5 pcs.;
Salt – 5 tbsp. l.;
Sugar – 4 tbsp. l;
Water.

Preparation:

1. Wash the jars thoroughly with soda or detergent. Also wash greens and vegetables.

2. Place all our spices and herbs at the bottom of the container.

3. Next, add tomatoes mixed with pepper. Take the amount according to your taste.

Take red hot pepper. This way our blanks will be more colorful.

4. Sprinkle salt and sugar on top. Fill everything with clean drinking water. Never boil it!

5. Close with nylon lids and immediately store them in the cold: cellar, basement or refrigerator.

You will be able to eat such a tasty treat only in a month, not earlier!

Salted tomatoes in jars, like barrels

This is probably the most quick way pickling vegetables. Previously, our grandmothers always salted it this way. Many people have lost the recipe, while others simply stopped using it. After all, sometimes you want to do something new. And some remember the old things and like it much more. So let’s remember an option forgotten by many!

Ingredients:

Tomatoes;
Dill – 2 umbrellas;
Horseradish leaf – 1 pc.;
Parsley – 5 sprigs;
Garlic – 3 cloves;
Salt – 3 tbsp. l.;
Water – 1.5 l.

Preparation:

1. First, let's prepare the container. Previously, they always salted in barrels. But times are different now. Therefore, I wash the jar with baking soda or detergent. There is no need to sterilize it.

2. Now add all the greens into it, as well as peeled garlic.

Dill can be taken with umbrellas or the greens themselves. Dried is also good.

3. Pour clean cold water into any other container. If it comes from the tap, then run it through the filter. Even from a well or bottled is suitable.

Do not use boiled water!

Add salt there and stir until it begins to dissolve. It is clear that in cold weather it will be difficult. Let's leave it for a while.

4. Now rinse the tomatoes and also put them in a container. Try to pack them more tightly.

5. Pour the solution into a jar. It should be under the lid. If there is not enough liquid, add more. Cover the top with a nylon lid and put it in the cold.

These tomatoes will last a very long time, but you can eat them in just five days. Now let's move on to the next method.

Well, after watching the video, it became even clearer how to cook barrel tomatoes. And the most important thing is what happens good snack to the festive table.

Hot method of pickling tomatoes with carrot tops

Have you ever tried this option? We used to always throw away these greens. I didn't even know that it could also be used in the kitchen. But two years ago I tried these from friends and took note of the recipe. I did it myself last year. They turn out cloudy and the fermentation process is underway. But delicious, mmmm!

Ingredients for a 3 liter jar:

Tomatoes;
Dill umbrellas – 2 pcs.;
Horseradish leaf – 2 pcs.;
Carrot tops – 1 bunch;
Cherry leaves – 5 pcs.;
Garlic – 3 cloves;
Black peppercorns – 1 pinch;
Salt – 2 tbsp. l.;
Sugar – 2 tbsp. l.;
Water.

Preparation:

1. Wash and sterilize the jar thoroughly. We also prepare herbs and vegetables. We clean them and wash them too.

2. Place dill, cherry and horseradish leaves, carrot tops, garlic, and peppercorns on the bottom. We press it a little with our hands.

3. Now we put in the tomatoes. You can make punctures near the stalk with a toothpick. This way they will be better salted in this place and will not burst. If they are thin-skinned, then you don’t need to do this action.

4. Pour salt and sugar into the jar on top. Pour boiling water over everything and close with a nylon lid. You can also use metal twist caps. Let it cool and put it in the cold.

Such tomatoes are not stored in a warm place, so be sure to put them in the cellar, basement or refrigerator.

So tasty and interesting recipes we got it. These tomatoes are prepared without vinegar, aspirin and citric acid. Which means they will be more useful. They can be used to treat and surprise guests. So cook with pleasure! On this note, I say goodbye to you, see you again!

Many housewives in our country are engaged in conservation for the winter. Every new season they try to find and try new recipes for pickled cucumbers and tomatoes. Women spend quite a lot of time on this. This article lists recipes that are considered the most popular and easiest to prepare.

Preparing jars

Before you start preserving, you need to prepare a container in which it will be rolled up. The jars must be perfectly clean, otherwise bacteria will begin to multiply in them.

The most dangerous consequence of unwashed vegetables and containers can be botulism. Therefore, jars can be washed well with detergent under running water. They are then sterilized.

This can be done in the oven or steamed using a special saucepan attachment. The jars are sterilized for at least 15 minutes.

Classic version

This recipe for salted tomatoes was used by our grandmothers. It is designed for 3 liter jars. The container is prepared for the preservation process.

Place two cloves of garlic and several sprigs of herbs at the bottom of each jar. The tomatoes chosen are not very large. They must be free of visible damage and cracks. Vegetables are washed well.

The tomatoes are placed neatly into the container. It is necessary to fill the space as tightly as possible. Place 2 cloves of garlic on top again. One sweet pepper is washed and the core is removed. It is cut into 4 parts and placed on the sides in a jar.

Water is placed in a saucepan to boil. Then it is poured over the tomatoes. Thus, they should stand for 5-10 minutes. Water is poured into the pan through a special lid with holes and boiled again.

At this time, add 1 tbsp to the tomatoes. l vinegar and salt. And also 3 large spoons of sugar are sent here. For better storage, you can add 2-3 aspirin tablets.

At this time, the tomatoes are filled with already boiled water. The banks are rolling. They turn over on the blanket with the lid down and wrap themselves up. After a day, the preservation is put away in a cool place.

Sweet

This recipe for salted tomatoes (photo) is suitable for women who use canned vegetables for preparing other dishes. For example, very often such tomatoes are used for borscht, sauces and various gravies. Here is the prescription:

Several branches of different greens are placed at the bottom of a 3-liter jar. 2-3 peas of black and allspice are also sent here. 2-3 cloves of garlic are peeled and also placed in a jar along with a bay leaf.
One medium onion is chopped and cut into rings. Half is also placed on the bottom with a sprig of celery.
Now the tomatoes go into containers. They should be of medium size and without cracks.
One sweet pepper is cored and cut into 4-6 pieces. They are placed on the sides of the jar.
Boiling water is poured into the tomatoes. They infuse for 10 minutes and the water is poured back into the pan. She's fuming again.
At this time, put 3 tbsp in the jar. l sugar and 1 tbsp. l salt. 3 large spoons of vinegar are poured on top. The tomatoes are poured with boiling water and rolled up.

They go to cool down (preferably wrapped in a blanket). Then they are put away in the pantry.

Fast

This pickled tomato recipe is very easy to make. He's different from others minimum quantity time required for canning:

A washed horseradish leaf is placed at the bottom of the prepared container. Several medium tomatoes are also sent here.
Place 2-3 cloves of garlic and peppercorns in a jar.
The container is then completely filled with tomatoes.
3 aspirin tablets are ground in a mortar and placed in a container.
1 tbsp of salt and 2 tbsp of sugar are sent here. Then 50 ml of vinegar is poured on top.
Pour boiling water over the tomatoes.

You can immediately roll them up and send them to cool.

Greens

Very often, at the end of the summer season, tomatoes do not have time to ripen and remain on the bushes. To avoid throwing them away, you can prepare salted green tomatoes according to the recipe.

It is necessary to prepare a container for 3 liters. This could be a saucepan or a tall bowl. Horseradish, 2-3 leaves of black currant, several sprigs of parsley and the same number of dill umbrellas are placed at the bottom.

The head of garlic is peeled from the top husk and broken to remove the stem. Unpeeled cloves are placed in a container.

Green tomatoes (1 kg) are washed and pierced with a fork in the area of the stalk. This will allow the brine to penetrate inside faster. Vegetables are placed in a container. Top with 2-3 grains of cloves and a teaspoon of dry mustard and coriander.

The entire mass is covered with the same amount of greenery as on the bottom. Now the brine is prepared in a separate container. For him in 1.5 liters cold water you need to dissolve 2 large heaped spoons of salt.

Tomatoes are poured with this brine. They should be completely covered. A flat plate is placed on top and pressure is applied. It can be removed after a few days. Thus, the tomatoes are pickled for about 3 weeks.

Cold way

This recipe for salted tomatoes for the winter is suitable for housewives who have a basement or cellar. Because such tomatoes should only be stored in a cool place.

First, all the necessary ingredients are prepared. For a 3 liter jar you will need:

3-4 cloves of garlic;
horseradish root and parsley (50 g each);
small carrots - 1 piece;
half a pod of hot pepper without seeds;
several sprigs of parsley;
bay leaf and peppercorns.

Vegetables are cut into thin slices. All ingredients are placed at the bottom of the jar. Medium tomatoes are placed on top (need to be placed tightly). They should be washed well and without damage.

Then the brine is prepared. For 1 liter of water you need to add a large spoon of salt and stir well. Tomatoes are poured with this liquid. They are closed with a nylon lid and put away in a cool place. After 10 days, it is advisable to open them, add a tablespoon vegetable oil.

Close it back with the same lid, only it needs to be boiled in advance. The tomatoes will be completely ready in about 40 days.

Assorted

This recipe for delicious pickled tomatoes and cucumbers makes it possible to seal several types of vegetables in one jar at once. Their taste is original and rich.

Small vegetables are used for rolling. The tips of the cucumbers are cut off, and the tomatoes are pierced with a toothpick in the place of the stalk. Vegetables are stuffed in equal proportions into the jar. You can also send sweet peppers without the core, cut into several pieces.

Vegetables are poured with boiling water and left for 30 minutes. Then it is drained and boiled again with the addition of three large spoons of sugar and salt. 2-3 cloves of garlic, sliced, and other spices that the hostess likes are also sent here.

Before removing the brine from the heat, add a tablespoon of vinegar. It is used to pour vegetables into a jar and immediately roll it up with a lid. Leave to cool at room temperature, or wrap in ice. After 1-2 days it is removed to a cool place.

Bright salad

Green tomatoes can not only be pickled whole, but also used to prepare other types of preserves. A recipe for salted tomato salad for the winter will help you prepare delicious snack for all occasions.

All vegetables are peeled and washed well. Cut 400 g green tomatoes into 4 parts. One large carrot is grated on a Korean salad attachment. The onion is chopped into half rings. The core of a large sweet pepper is removed and cut into strips. Squeeze 3 cloves of garlic. Mix all ingredients in one container and add salt (1 tsp). Place the vegetables in a saucepan with a thick bottom and pour in 50 ml of odorless vegetable oil. They simmer over low heat (without adding water) for about 30 minutes. At the end of cooking, pour in 30 ml of vinegar.

The salad is placed in small jars and covered with lids. The preservation is placed on a blanket and wrapped in it. After 2 days it can be taken out to a cool place.

A very simple salad recipe

Recipes for salted tomatoes in a jar are not only popular among housewives. They also serve a variety of salads, and in large quantities. Because such a snack will help out at any time: you just need to get the jar out of the basement, open the lid and the salad is ready.

This recipe features a small number of processes. To prepare it, you need to peel and wash all the vegetables:

tomatoes - 2 kg;
carrots, onions, peppers - 500 g each;
parsley root - 100 g.

They are cut into half rings. Only parsley and carrots are grated on a large nozzle. All ingredients are mixed and salted (1\2 tbsp). Then they are sent to the refrigerator under load for 6 hours. Vegetables should release their juice well.

Then all the liquid is drained. The salad is placed on the stove and stewed for 40 minutes with the addition of 0.5 liters of vegetable oil. At the end of cooking, add a bay leaf and a few pieces of black peppercorns.

The salad is placed in sterilized jars and covered with lids. Conservation is wrapped in a blanket. There it cools down for several days. Then the salads are taken to the basement or placed in the pantry.

It is very important to remember that only regular salt should be used for preservation. Otherwise, the taste of the vegetables will deteriorate and the jars will not last until winter. The lids will swell or even explode. To ensure the quality of rolling, it is better to cool them with the lid down. Thus, errors will appear immediately and it will be possible to re-close the preservation in time.

Good housewives prepare for winter in advance, “rely on supermarkets, but don’t make a mistake yourself” - that’s what they say, and they pickle, salt, and freeze. Tomatoes are one of the first places on the list of winter preparations; these vegetables are good in different types: both independently and in company with other vegetables. This material contains a selection of recipes for marinated tomatoes different ways.

Delicious tomatoes for the winter in 3 liter jars - step by step photo recipe

At the end of the summer season, many housewives close the jars of tomatoes. This activity is not difficult at all. Thanks to simple recipe canning, you can pickle delicious, juicy tomatoes in a few minutes. Opening a jar of homemade tomatoes in winter will be very nice. This appetizer is suitable for serving on any table! The calculation of products is given for one three-liter jar.

Cooking time: 1 hour 0 minutes

Quantity: 1 serving

Ingredients

Tomatoes: 2.5-2.8 kg
Bow: 5-6 rings
Carrots: 7-8 mugs
Bell pepper: 30 g
Carrot tops: 1 sprig
Salt: 1 tbsp. .l.
Sugar: 2.5 tbsp. l.
Allspice: 3-5 peas
Aspirin: 2 tablets
Lemon acid: 2 g
Bay leaf: 3-5 pcs.

Cooking instructions

How to prepare pickled tomatoes for the winter in jars

You can marinate tomatoes in different ways, including using different containers, from liter cans to enameled buckets and barrels. The first recipe is the simplest, it suggests taking a minimum of ingredients and small glass jars (up to a liter).

Ingredients:

Tomatoes – 2 kg.
Filtered water – 5 tbsp.
Sugar – 2 tbsp. l.
Salt – 1 tbsp. l.
Vinegar essence – 1 tbsp. l. (based on each container).
Hot black pepper, allspice, garlic – 3 pieces each.
Bay leaf, horseradish - 1 leaf each.
Dill – 1 sprig/umbrella.

Algorithm of actions:

Select the best tomatoes - firm, ripe, small in size (preferably the same size). Rinse. Pierce each fruit with a toothpick in the area of the stalk. This will help keep the tomatoes intact when pouring water brought to a boil.
Sterilize jars. Place seasonings, spices, garlic on the bottom of each (horseradish leaves, bay leaves, dill, pre-rinse). Peel the garlic; you don’t have to cut it and add whole cloves (if you cut it, the marinade will be more aromatic).
Place the tomatoes almost to the very top.
To boil water. Carefully pour it over the tomatoes. Now stand for 20 minutes.
Drain the water into one large container, add salt and sugar. Boil again.
The second time, now pour the fragrant marinade over the tomatoes. Add a tablespoon of essence to the jars directly under the lid.
Seal with sterilized tin lids. For additional sterilization, wrap in an old blanket until the morning.

You can conduct small experiments by adding strips of sweet pepper, sliced carrots or onion rings to the jars.

Very simple pickling of tomatoes for the winter in liter jars

In the old days, most available vegetables were salted in huge barrels. And nutritionists say that this method is more beneficial for the body than the usual pickling, since it allows you to preserve almost all vitamins and minerals. The simplest recipe for modern pickling tomatoes will require a little time and a small amount of ingredients.

Products:

Tomatoes – 5 kg.
Water – 5 l.
Garlic – 2 cloves per jar.
Bay leaf – 2 pcs.
Allspice – 3-4 pcs.
Horseradish root.
Salt – 1 tbsp.

Algorithm of actions:

The pickling process begins with washing and sterilizing the containers.
Next, you should choose tomatoes, preferably very dense, with thick skin. Rinse.
Peel the garlic and horseradish, cut into pieces.
Place half of the spices on the bottom of the prepared containers, then place the tomatoes, again the spices and again the tomatoes (to the top).
The water should be filtered, but it does not need to be boiled (or boiled and cooled). Add salt to it, stir until the grains are completely dissolved.
Pour brine over the prepared tomatoes and cover with nylon lids. Leave the jars in the kitchen for a day to allow the fermentation process to begin.
Then they need to be hidden for storage in a cold place. The fermentation process lasts a little over a month.

Wait this time and you can taste it; these salted tomatoes are good with boiled potatoes and mashed potatoes, with meat and fish.

Recipe for canned cucumbers and tomatoes in jars for the winter

Tomatoes are good both on their own and in company with other gifts from the garden. Most often you can find recipes that contain red tomatoes and green cucumbers in one jar. When tomatoes are pickled, acid is released, which gives the pickled vegetables an extraordinary taste.

Ingredients:

Tomatoes – 1 kg.
Cucumbers – 1 kg.
Salt – 2.5 tbsp. l.
Sugar – 2 tbsp. l.
Garlic – 4 cloves.
Dill - greens, umbrellas or seeds.
Vinegar (9%) – 2 tbsp. l.

Algorithm of actions:

Rinse the cucumbers first and trim off the stems. Fill with cold water. Leave for 2 to 4 hours.
Simply rinse the tomatoes and dill. Banks must be sterilized.
In still hot jars, put dill (in the form that is available) and garlic, peeled, washed, chopped (or with whole cloves) at the bottom.
First, fill the container halfway with cucumbers ( experienced housewives To save space, place the fruits vertically).
Prick the tomatoes with a toothpick or fork, this will speed up the pickling process. Place on top of the cucumbers.
Pour boiling water over vegetables for 20 minutes.
Pour sugar and salt into the pan, and drain the water from the jars with future seams here. Boil.
Pour and seal with hot lids (pre-sterilized). Turn over and wrap in warm clothes for additional sterilization overnight.
Remove jars of cucumbers/tomatoes that have cooled by morning.

The marinating process will finally be completed in 2 weeks, then you can begin the first tasting. But it’s better to wait until the snow-white winter to treat yourself and your loved ones to a delicious assortment of vegetables.

Delicious tomatoes in jars for the winter with vinegar

Grandmothers in the old days good times tomatoes were salted; most modern housewives prefer pickling with vinegar. Firstly, the process goes faster, and secondly, vinegar gives the tomatoes a pleasant pungent taste.

Ingredients:

The tomatoes are ripe, dense, small in size - 2 kg.
Hot pepper – 1 pc.
Bell pepper – 1 pc.
Garlic – 2-4 cloves.
Cloves, sweet pea.

Per liter of marinade:

Sugar – 4 tbsp. l.
Salt – 2 tbsp. l.
Classic table vinegar 9% – 2 tbsp. l.

Algorithm of actions:

The marinating process, according to tradition, begins with sterilizing containers and preparing ingredients. It is better to take liter jars: wash, sterilize over steam or put in the oven.
Rinse tomatoes and peppers (hot and bell peppers). Bell pepper remove seeds and stalks.
In each jar put several peas of allspice, 2 cloves, and garlic.
Cut the hot pepper into pieces and place in the bottom of the jars. Also cut the sweet pepper and put it on the bottom.
Now it’s the turn of the tomatoes – just fill the containers to the top with them.
For the first time, pour boiling water over the tomatoes. Leave for half an hour.
Pour the marinade into a separate pan. Add salt and sugar as required. Boil the marinade.
Pour back into the jars with tomatoes. Carefully pour 2 tbsp just under the lid. l. vinegar. Cork.

Many housewives advise turning the containers over and wrapping them on top. The sterilization process will be completely completed overnight. The cooled cans can be hidden in the cellar.

Recipe for sweet tomatoes for the winter in jars

When pickling tomatoes, they often turn out too spicy and salty. But there are recipes that will delight lovers of sweet marinade; one of them suggests abandoning all known seasonings and spices, leaving only bell peppers, which, by the way, are also sweet.

Ingredients (calculation – for 3 liter containers):

Tomatoes - approximately 3 kg.
Bell pepper – 3 pcs.
Sugar – 5 tbsp. l.
Salt – 2 tbsp. l.
Vinegar - 2 tbsp. l. for each jar.

Algorithm of actions:

The procedure for marinating is already known - prepare the tomatoes and peppers, that is, rinse them thoroughly. Remove the seeds and tail from the bell pepper.
Sterilize containers. Place peppers cut into pieces at the bottom and tomatoes up to the neck.
Pour boiling water over it. You can relax for 20 minutes or do other things.
Drain the water from the jars, which already smells pleasantly of bell pepper. Add salt. Add sugar. Boil.
Either pour the vinegar into the boiling marinade, or directly into the jars.
Seal the tomatoes with sterilized lids.

To turn it over or not depends on your desire, but you definitely need to wrap it up. In the morning, hide it in the cellar, all you have to do is be patient and not open a jar of sweet pickled tomatoes the very next day.

Tomato salad - a delicious preparation for the winter

With the arrival of cold weather, I really want something very beautiful and useful. The best remedy for the blues - a jar of salad of tomatoes, peppers and cucumbers. The recipe is also good because you can use substandard vegetables.

Ingredients:

Tomatoes – 1 kg.
Cucumbers – 1.5 kg.
Sweet pepper – 0.8 kg.
Onions – 0.5 kg.
Vegetable oil – 120 ml.
Sugar – 3 tbsp. l.
Salt – 3 tbsp. l.
Acetic acid - 1 tsp. for each half-liter container.
Seasoning mixture.
Greenery.

Algorithm of actions:

When preparing vegetables, the housewife (or her reliable assistants) will have to sweat, since the vegetables need to be washed and peeled. Remove seeds from peppers, stems from tomatoes and peppers.
Then cut all the vegetables into circles. Wash and chop the greens.
Place the aromatic vegetable mixture in an enamel container of sufficient size. Immediately add salt, sugar, and any spices. Pour in vegetable oil.
Bring the salad to a boil over low heat. Then cook on reduced heat with constant stirring for half an hour.
During this time, prepare the jars (8 pieces, half a liter each) and the lids - sterilize.
While hot, place the salad into jars. Add acetic acid (70%) on top.
Cover with lids, but do not roll up. Sterilize in hot water for another 20 minutes.

Now you can seal a tasty, healthy and very beautiful salad, where tomatoes play an important role.

Tomatoes in jars for the winter with garlic

Salads, of course, are good in all respects, except for one thing - too much preparatory work. It’s much easier to simply prepare marinated tomatoes with garlic - healthy, tasty and looks wonderful. The recipe is called “Tomatoes under the snow” because the garlic needs to be grated on a fine grater and sprinkled on top of the vegetables.

Ingredients (for a 1 liter jar):

Tomatoes – 1 kg.
Grated garlic – 1 tbsp. l.
Classic vinegar 9% – 2 tbsp. l.
Sugar – 2 tbsp. l. (if you take a little less, the tomatoes will be slightly sour).
Salt – 2 tbsp. l.

Algorithm of actions:

Tomatoes are prepared using classic technology: select vegetables for pickling that are the same size, ripe, but with thick skin, without damage or dents.
Rinse the tomatoes. Peel the garlic and place under running water. Grate on a fine grater.
Sterilize the jars while they are still hot, arrange the tomatoes, sprinkle with garlic.
Pour boiling water over it for the first time. Pour into a saucepan and prepare a sweet and salty marinade.
Refill and pour vinegar on top.
Seal with lids that have also undergone the sterilization process.

Fast, easy and very beautiful!

How to cook tomatoes in jars for the winter with onions

The good thing about tomatoes is that they make friends with different vegetables and love the company of garlic or onions. But, if garlic is finely chopped into such a roll and has only one function - a natural flavoring, then the onion acts as a full participant in the culinary process.

Ingredients:

Tomatoes – 5 kg.
Onions (very small) – 1 kg.
Filtered water – 3 l.
Vinegar 9% – 160 ml.
Sugar – 4 tbsp. l.
Salt – 3 tbsp. l.
Dill in umbrellas.
Hot pepper – 1 pod.
Currant and horseradish leaves (optional).

Algorithm of actions:

First prepare the tomatoes and onions, simply wash the first ones and prick them near the stalk. Peel the onions, then rinse.
Wash dill, leaves (if used) and hot pepper as well. Naturally, sterilize the containers.
Throw down the seasonings, currant and horseradish leaves, pieces of hot pepper. Place tomatoes alternating with onions (there should be several times more tomatoes than onions).
Pour boiling water over it. Wait 7 to 15 minutes (optional).
Pour the aromatic water into a saucepan, add salt and sugar to the water. After boiling, pour in vinegar.
Proceed with pouring marinade and sealing.

Tomatoes prepared in this way acquire a sour-spicy taste, onion, on the contrary, it becomes less bitter.

Tomatoes in jars for the winter with cabbage - an original canning recipe

Another good “partner” in tomato rolls is regular white cabbage. It can be present in any form - cut into large pieces or chopped quite finely.

Ingredients:

Tomatoes – 2 kg.
White cabbage – 1 kg.
Sweet pepper – 1 pc.
Carrots – 2 pcs. (medium in size).
Bay leaf, dill, allspice.
Garlic – 4 cloves.

Marinade:

Water – 1 l.
Sugar – 3 tbsp. l.
Salt – 2 tbsp. l.
Vinegar – 1-2 tbsp. l. (at 9%).

Algorithm of actions:

Prepare vegetables - peel, rinse, chop. Leave the tomatoes whole, chop or shred the cabbage (optional), use a grater to chop the carrots. Pepper - pieces. Cut the garlic into thin slices.
According to tradition, containers are sterilized before adding vegetables. Again, according to tradition, place natural flavors at the bottom of the jars - dill, pepper, laurel. Add garlic.
Start arranging vegetables: alternate tomatoes with cabbage, occasionally adding a strip of pepper or a little carrot.
Immediately prepare the marinade with salt, sugar and vinegar. Fill jars filled with vegetables. Cover with tin lids.
Send for additional pasteurization. After 15 minutes, seal and insulate.

Delicious pickled tomatoes in jars - barrel tomatoes for the winter

Pickling is one of the most old recipes preparing vegetables for the winter. In the old days, when there was no vinegar and tightly closed jars, it was difficult to preserve vegetables until spring. But even today, along with fashionable pickling, experienced housewives still practice pickling, but no longer in barrels, but in the usual three-liter glass jars.

Ingredients:

Tomatoes – 3 kg.
Dill, horseradish, currants, cherries, parsley (optional and available ingredients).
Garlic.
Salt (the most common, not iodized) – 50 g. per 3 liter jar.

Algorithm of actions:

Conduct a selection of tomatoes; the ideal “cream” varieties are small, with thick skin, and very sweet. Rinse vegetables and herbs. Peel and rinse the garlic.
Sterilize containers. Place some of the herbs, spices and seasonings on the bottom (allspice and bitter peppers, cloves, etc. are allowed). Fill the jar almost to the neck with tomatoes. On top are again herbs and spices.
Prepare the brine by dissolving 50 g in boiled water (0.5 l.). salt. Pour into a jar. If there is not enough brine, add plain water.
Leave in the room for 3 days to begin the fermentation process. Then move it to the refrigerator or just a cold place. The process will continue for another 2 weeks.

After time has passed, you can start tasting the original Russian snack.

Tomatoes in jars for the winter with mustard

Nowadays, mustard has practically lost its importance, although in previous years it was actively used by housewives. Meanwhile, this good remedy for seaming, which prevents mold from forming in jars. Therefore, home canned food can be stored at room temperature.

Ingredients:

Tomatoes – 2 kg.
Mustard powder – 1 tsp.
Garlic – 4 cloves.
Hot pepper pod – 1 pc.
Allspice peas – 4 pcs.
Laurel – 3 pcs.

Brine:

Water – 1 l.
Regular table salt – 1 tbsp. l.
Sugar – 2 tbsp. l.

Algorithm of actions:

Rinse the containers thoroughly. Wash the tomatoes under running water.
Place seasonings, pepper (can be cut into pieces), and garlic at the bottom of the jar. Next, place small, dense tomatoes (up to the neck).
Pour boiling water over it.
After a while, drain the water and prepare the brine.
Pour hot brine over the tomatoes again. Place mustard on top and pour in vinegar.
Seal with a tin lid.

The mustard will make the brine a bit cloudy, but the appetizer will have an excellent taste.

How to prepare tomatoes for the winter in jars without sterilization

And finally, again, a fairly simple recipe that does not require additional sterilization in hot water (a process that many novice housewives, and experienced ones too, are so afraid of).