How to salt large tomatoes. How to pickle tomatoes for the winter: a selection of the most “delicious” recipes

17.10.2019

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

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

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

Subtleties of cooking

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

Salted tomatoes in jars: classic

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

For the brine:

water – 1.5 l;
salt – 50-60 g.

Cooking method

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

Tomatoes with garlic, mild in jars

Ingredients:

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

For the brine:

water – 8 l;
salt – 400 g.

Cooking method

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

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

Salted tomatoes with sweet peppers in jars

Ingredients:

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

For the brine:

water – 8 l;
salt – 500 g.

Cooking method

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

Salted tomatoes in tomato juice in jars

Ingredients:

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

Method of use

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

Salted tomatoes with cinnamon in jars

Ingredients:

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

For the brine:

water – 8 l;
salt – 500 g.

Cooking method

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

Green salted tomatoes in jars

Ingredients:

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

For the brine:

water – 5 l;
salt – 250 g.

Cooking method

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

Salted tomatoes in their own juice in jars

Ingredients:

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

Cooking method

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

Salted tomatoes with cloves in jars

Ingredients (for a three-liter jar):

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

For the brine:

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

Cooking method

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

Note to the hostess

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

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 in 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! Product calculations are based on 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
Citric acid: 2 g
Bay leaf: 3-5 pcs.

Cooking instructions

How to prepare pickled tomatoes for the winter in jars

You can pickle tomatoes in different ways, including using different containers, from liter jars to enamel 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.
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 of tomatoes will take a little time and not large number 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 for boiled potatoes and mashed potatoes, for 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 up to half with cucumbers (experienced housewives place the fruits vertically to save space).
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. Bring to a 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 peas.

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). Sweet 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 that already smells good from the jars. 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.
Green.

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 jars (8 pieces, half a liter each) and sterilize the lids.
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 prepare just pickled 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, onions, 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 - chopped in large pieces or chopped finely enough.

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 the garlic and rinse it as well.
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.
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).

Canned vegetables are sold everywhere, but many housewives still prefer to pickle their own tomatoes for the winter. It's not surprising, because home preparation much tastier, prepared from fresh vegetables and does not require large financial costs.

If you don’t have any favorite cooking recipes, check out the article. She will teach you how to salt tomatoes in different ways and in different dishes.

Calorie content of salted tomatoes

Calorie content does not exceed 15 kcal per 100 grams. So the snack is ideal for dietary nutrition.

The benefits of salted tomatoes are due to their rich composition. They contain a lot of vitamins, phosphorus, magnesium and potassium. In order for salted tomatoes to better preserve all this goodness, it is recommended to prepare them for the winter in their entirety, just like eggplants.

Tomatoes also contain lycopene. This substance, being a powerful antioxidant, helps in the fight against many diseases. Regular consumption of salted tomatoes significantly reduces the likelihood of heart disease.

Salted tomatoes have an anti-inflammatory and antibacterial effect on the body. And remember, the greatest benefit to the body comes from vegetables that were not pickled with vinegar, the effect of which on the digestive system cannot be called beneficial.

Classic pickling recipe for the winter

The popularity of the classic technology for preparing salted tomatoes is constantly growing. The secret is that it helps to prepare a quality product, a gourmet find.

Ingredients:

Tomatoes – 2 kg.
Vinegar – 1 tablespoon.
Salt – 2 tablespoons.
Sugar – 4 tablespoons.
Currant, cherry and horseradish leaves.
Celery, dill, parsley.
Peppercorns, garlic.

How to cook:

Rinse tomatoes, leaves and herbs with water and dry, then place in prepared jars. Place some leaves, herbs and garlic on the bottom, tomatoes on top, then another layer of herbs.
Pour boiling water over the contents of the jars and leave for 5 minutes. Then carefully pour the liquid into a saucepan, add salt and sugar, and boil. Pour the resulting brine over the tomatoes, add a little vinegar to each container and roll up.
Wrap the roll up and leave it upside down under the blanket until it cools. After this, move the workpiece into the cold to await further fate.

Video recipe

Important! Experienced chefs recommend using a toothpick to make a hole in the stem area of each tomato before putting it in a jar. This simple technique prevents cracks on the surface when exposed to hot water.

How to cook salted tomatoes in a jar

Now let's consider the simplest way preparing salted tomatoes. It is simple, fast and does not require large financial and physical costs. The finished snack tastes simply delicious.

Ingredients:

Tomatoes – 1.5 kg.
Dill – 1 bunch.
Chili – 1 pc.
Currant leaves – 2 pcs.
Salt – 3 tablespoons.
Water – 2 liters.
Celery and parsley.

Preparation:

Boil a liter of water, add salt and stir. Combine the resulting mixture with the remaining cold water. After an hour, strain the brine.
Place greens at the bottom of the prepared jars, place washed tomatoes without stems on top, making layers of seasonings. Proceed carefully so that the fruits do not bruise.
Pour brine over the tomatoes, cover with nylon lids and leave in the room for 2 weeks. Then remove the foam and mold from the salted vegetables, add fresh salt solution, roll up the jars and refrigerate.

You simply cannot find a simpler recipe. The finished snack can be stored for a long time and will always accompany mashed potatoes or fried potatoes.

How to pickle green tomatoes

At the end of the vegetable season, many housewives are left with unripe tomatoes in the garden. The question arises, what to do with such a harvest? There is a solution - salting. Salted green tomatoes have a piquant taste and are considered a good alternative to pickles. And paired with salted beets and pepper you get an excellent assortment of vegetables.

Ingredients:

Green tomatoes – 1 kg.
Currant leaves – 7 pcs.
Dill - 2 umbrellas.
Garlic – 3 cloves.
Horseradish leaves – 3 pcs.
Hot pepper – 1 pc.
Salt – 2 tablespoons.
Water – 1 liter.

Step-by-step preparation:

Remove the stem from each vegetable and rinse with water.
Make a cushion of herbs at the bottom of a two-liter jar and place tomatoes on top. Cover with the remaining herbs, add cloves of garlic and hot pepper without seeds.
Pour water into a large bowl, add salt and wait until an even thin layer forms at the bottom. After two minutes, pour the water into the jar of tomatoes. Close the jar with a plastic lid, previously scalded with boiling water.

Video cooking

The best place to store salted green tomatoes at home is in the refrigerator, basement or cool pantry. A month after corking, the appetizer is ready for tasting.

How to pickle tomatoes in a barrel

The recipe for salted tomatoes in a barrel is suitable for housewives who have big family. It allows you to prepare a lot of delicious vegetables in one go. The main thing is to have a suitable storage space.

Ingredients:

Tomatoes – 20 kg.
Salt – 900 g.
Garlic – 10 cloves.
Horseradish leaves – 10 pcs.
Hot pepper – 1 pc.
Cherry and currant leaves - 15 pcs.
Dill seeds – 50 g.
Water – 15 liters.

Preparation:

Prepare your ingredients. Peel the tomatoes, rinse with water, rinse the greens, and peel the garlic.
Cover the bottom of the barrel with herbs, add dill seeds and a few cloves of garlic. Place a layer of tomatoes on top. Repeat layers until the barrel is full. The main thing is that there are a few centimeters left to the top. Place a horseradish leaf torn into large pieces on top of the vegetables.
Make a brine by mixing salt and water. Pour the resulting mixture over the tomatoes, cover with a piece of clean gauze, place a circle and a weight on top. After two decades, the appetizer is ready.

The method of storing tomatoes for the winter in a barrel has been used in many countries since ancient times. And every year its popularity increases, because the finished product is perfect in terms of taste and aroma.

Pickled tomatoes for the winter - the best recipe

Housewives marinate tomatoes in different ways, and in each individual case ready dish differs in taste, sweetness and degree of spiciness. I like the honey brine based recipe. Pickled tomatoes prepared in this way are incredibly tasty and retain maximum nutrients.

Ingredients:

Tomatoes – 2 kg.
Water – 3 liters.
Garlic – 2 heads.
Honey – 180 g.
Vinegar – 60 ml.
Salt – 60 g.
Currant and horseradish leaves, dill.

Preparation:

Rinse the tomatoes with water, cut off the stalk area, and push one clove of garlic into the resulting hole.
Pour boiling water over spices and herbs and place in prepared jars. Fill the containers with prepared tomatoes and cover with lids.
Pour water into a saucepan, add salt, vinegar and honey, and boil. Fill the jars with hot brine. After 15 minutes, drain the brine and repeat the procedure. After the third approach, roll up the jars and wrap them until they cool.

Store jars of pickled tomatoes in the cold. The honey snack will reach readiness and open taste qualities in a week.

Useful information

The methods for pickling vegetables are almost identical, with the exception of some nuances. I will share a few secrets that will help you prepare the perfect pickled tomatoes.

For pickling, use “cream”. These tomatoes have thick skin and a fleshy structure. Additionally, they are not subject to deformation during the salting process.
Any container is suitable for pickling cucumbers. In the case of tomatoes, I do not recommend using barrels and other large containers, otherwise the product will collapse under its own weight. The best solution is a glass container with a volume of 3-5 liters.
Tomatoes have a pronounced taste and aroma, so it is not necessary to add a lot of herbs and spices. Tomatoes go best with dill, garlic, red pepper, parsley, celery, horseradish and currant leaves.
Tomatoes are rich in solanine. This substance slows down the fermentation process, so at 20 degrees the snack reaches readiness no earlier than after 2 weeks.

The process and recipes for pickling tomatoes are very simple.

There are countless options for pickling.

This article selects the most best recipes pickling tomatoes for the winter.

From quick recipe to the most exotic taste of tomatoes with the addition of cinnamon and sugar.

There are a large number of ways to pickle tomatoes in jars for the winter. In Russia, salted tomatoes are already a traditional dish on the table.

Any holiday is not complete without pickled homemade tomatoes. Of course, you can buy a ready-made can of tomatoes in stores, but homemade ones always taste better.

Most easy way- This is pickling tomatoes in jars, not barrels. Barrels are not always at hand and they take a lot of time and effort. Moreover, the taste of tomatoes pickled in jars is much richer.

Our grandmothers always had the most irreplaceable delicious tomatoes and their recipes have been preserved, let’s look at them.

At the end of the article you will find a bonus - life hacks for housewives when pickling tomatoes.

Recipes for pickling tomatoes in jars

Quick salting method

Not every housewife always has time for the long and energy-consuming process of preparing tomatoes for the winter. Then experienced housewives pickle tomatoes in the simplest and most in a fast way. The advantage of this method is that you will taste salted tomatoes within 3 days after harvesting.

We will need:

5 liters of water;
2 kg of tomatoes;
10 tablespoons of sugar;
Head of garlic;
5 tablespoons of salt;
Bitter pepper;
Any greens of your choice.

You can also add spices if you wish.

How to cook

To make the process truly quick and simple, we will need tomatoes of the same size and variety. Each tomato should be whole and firm. Soft tomatoes will turn pickling into porridge.

Naturally, the first thing you need to do is wash the tomatoes and dry them.

The next step is to prepare the brine. Put 5 liters of water with sugar and salt on gas and boil for about 5 minutes.

At this time, prepare the container. We wash and disinfect the jars. First we put greenfinch, garlic and hot pepper. We spread the tomatoes and put another layer of green mushrooms, garlic and pepper on top. Pour boiled water with sugar and salt into a jar.

It is important to know: strictly fill tomatoes with hot water only.

We complete the preparation process: close the jars with a lid and send them to the place you have designated - this can be a cellar, attic or refrigerator. The main thing is that the temperature is no less and no more than 20 degrees.

You will be able to taste the finished tomatoes in 3 days.

Classic recipe

No matter how many cooking methods there are, the most delicious is the classic. Or the simplest one.

We will need:

2-3 kg of tomatoes;
Water;
A tablespoon of vinegar 1%;
2 tablespoons salt;
3 tablespoons sugar (to your taste);
Any greens to taste;
Leaves: cherry, horseradish.
Head of garlic;
Black pepper (peas).

How to cook

Place the washed tomatoes on top of the herbs and garlic at the bottom. After the tomatoes, also place herbs, garlic, leaves and pepper on top.

Pour boiling water prepared in advance into a jar and wait about 5 minutes, then carefully drain.

Pour the water into a saucepan, add sugar, salt and boil again for 5 minutes. Pour the prepared hot liquid into the tomatoes, add vinegar and roll up the lids.

The old method is to wrap the jars in towels and turn them upside down, placing the jars on the floor with the lids down.

Cold method without vinegar

We will need:

2 kg of brown tomatoes;
1.5 liters of water;
Head of garlic;
Hot pepper;
Bay leaf;
Celery;
4 tablespoons salt;
Pepper (peas).

How to cook

Wash all prepared vegetables.

Cut the celery finely. We run the garlic through a garlic press.

Cut the hot pepper into small pieces, equal to the size of tomatoes.

We cut the tomatoes, but not all the way.

Fill each tomato with pepper, garlic and celery filling.

Pour the tomatoes with cooled water, which must be boiled with salt, sugar and bay leaf in advance. We put the flooded bowl of tomatoes in a warm place for 3 days and wait.

After 3 days, transfer the tomatoes to the refrigerator. Remove the hot pepper and you are ready to eat.

Recipe for cherry tomatoes with garlic and vinegar

The advantage of this recipe is appearance, in addition to a pleasant taste and aroma. It’s not always beautiful to serve big tomatoes, sometimes you want to decorate the table with miniature cherry tomatoes. No one can resist their special aroma and taste.

We will need:

700 g cherry;
Bell pepper;
Any greens;
Garlic – 3 cloves;
Pepper (peas);
Bay leaf - quantity to taste.

For the marinade:

1 liter of water;
Vinegar – 20 ml 9%;
2 tablespoons sugar;
2 tablespoons salt.

How to cook

Let's prepare the jar - wash and sterilize it. Place herbs, garlic and peppercorns on the bottom of the container.

We place the cherry tomatoes, starting with large sizes, on the bottom. Periodically add bay leaves and bell pepper.

Fill the jar with marinade and vinegar, roll it up and turn it over.

The pickling process will take several weeks, but the taste will be amazing.

Pickling green tomatoes

We will need:

Green tomatoes;
Dill;
Celery;
Horseradish;
Tarragon;
Cherry leaves;
Head of garlic;
Salt;
Coriander seeds;
Mustard seeds;
Peppercorns;
Bay leaf.

How to cook

Take a plastic bucket with a lid. We cover the bottom with celery, dill, horseradish, a sprig of tarragon, 5-6 bay leaves, cherry leaves, a few cloves of garlic. Add 1 tablespoon coriander seeds, 1 tablespoon mustard seeds, and a little peppercorns.

Then we place the tomatoes, larger ones on the bottom, smaller ones on top. Place bay leaves, celery, horseradish, and garlic on top. Spices as desired. Top with a layer of small tomatoes.

Preparing the brine

Add 5 liters of water to 17 tablespoons of salt and stir until dissolved in cold water. Pour cold brine over the tomatoes. We set the oppression and weight to 3-5 kg.

The salting process takes about 2 weeks. Store in a warm room.

Sweet tomatoes in jars

Do you want variety and something exotic? You will love this recipe.

We will need:

10 kg of tomatoes;
3 kg sugar;
4 kg of tomato puree;
200 g currant leaves;
3 – 4 tbsp. spoons of salt;
Peppercorns;
Cinnamon and cloves to taste.

How to cook

Here, the difference from all recipes will be a large amount of sugar.

Everything is initially prepared according to the classics: we place the tomatoes according to size, first filling the bottom with herbs and spices. Sprinkle each layer of tomatoes with sugar.

In a blender or meat grinder, puree soft tomatoes with sugar and salt. Pour the mixture over the tomatoes in the jar.

Unusual recipe with cinnamon

We will need

For the marinade

Almost 1 liter of water;
2 tablespoons salt.

How to cook

Prepare a 3 liter jar, add tomatoes. Pour boiling water over for 15 minutes. Boil the water for another 5 minutes with spices: cinnamon, salt and bay leaf.

Pour liquid, roll up, turn over. Wait for it to cool down and be ready.

Salted tomatoes in their own juice

We will need:

10 kg of tomatoes;
Currant leaves about 45 pieces;
Half a kilo of salt.

How to cook

Wash the tomatoes, remove excess. Wash the currant leaves. Place in several layers: leaves – tomatoes – salt to the top of the jar.

Puree the tomatoes in a meat grinder and pour them over the tomatoes. Roll up the lids and wait about a week. Store at 20 degrees. After fermentation, place in the refrigerator.

Tomatoes with cloves

We will need:

1.5 kg of tomatoes;
Any greens;
5 black peppercorns;
3 buds of cloves;
Cherry or currant leaves;
Mustard seeds;
Hot pepper;
3 heads of garlic.

Water about 2 liters;
Bay leaves;
4 tablespoons salt;
A teaspoon of sugar.

How to cook

Here you will need thick-skinned tomatoes, preferably plum-shaped.

Wash everything, remove excess.

Prepare cleaned and washed jars in advance.

Place layers of spices, tomatoes, and insert peppers between the fruits. Top with herbs and mustard seeds.

Boil the brine with salt, sugar and bay leaves. Cool and pour into jars.

Salting process: about 3 weeks.

Bonus: life hacks for housewives when salting

Everyone's advice experienced housewife– before cooking tomatoes, they should be pierced at the stem with a toothpick. This way they won't burst under boiling water.
The most perfect shape tomato – plum-like. They have a thick skin and do not burst when salted.
With ripe tomatoes, the cooking process is more difficult, as they can easily turn into puree due to their softness. You need to be more careful with them.
Pink tomatoes are well suited for pickling; they are very docile when pickling. Green tomatoes also behave well when cooking.
Experienced housewives advise pickling tomatoes in small containers, such as jars from a liter to 10.
Tip on how to easily calculate the amount of water for tomatoes: liter jar holds half a kilo of tomatoes and half a liter of water, which means for a three-liter jar you need 1.5 kilograms of tomatoes and 1.5 liters of water. There are small errors everywhere, they can be determined using the size of the tomato.
The difference between pickling tomatoes and cucumbers is that in tomatoes the fermentation process takes less time due to the solanine content in the tomato. At a temperature of 20 degrees. Fermentation lasts about 2 weeks.

There is probably no person in the world who does not like homemade pickles and marinades. There is nothing tastier and more appetizing than a salty red tomato with fried potatoes. Eating such a dish, although not exactly an exquisite one, is a great pleasure. On any winter holiday it is impossible to imagine festive table without such deliciousness. Pickles serve both as table decoration in winter and as an excellent addition to the menu. And a pickle made from such tomatoes in the morning after the celebration comes in handy.

Everyone loves them very much, but not everyone knows how to pickle tomatoes in jars at home. There's nothing complicated about it. The main thing is to follow some advice from excellent housewives and adhere to cooking technology. Not only the taste of pickles, but also their shelf life depends on this. If you do everything correctly, then the quality of the prepared salted tomatoes can please you next year.

How to pickle tomatoes in jars: preparation

The most important factor in this case, the sterility of the jars is important. In its absence, even if everything else is done correctly, after a while you can notice how the brine becomes cloudy. Moreover, a jar of preserved food may ferment, and all the work will go down the drain. To prevent this from happening, jars and lids must be thoroughly washed, sterilized and placed upside down (until completely dry) on a clean towel.

In the meantime, you can prepare the ingredients that will be used for canning. Unfortunately, not everyone knows how to properly salt tomatoes. The most important thing is, of course, the tomatoes themselves. They should be red and moderately ripe, not very large sizes. Large ones are more suitable for tomato juice. To ensure that the tomato does not crack in the jar in the future and is well saturated with brine, you need to pierce it in the area of the stalk with a needle. It will take some time, but the tomatoes will be even tastier. You will also need dill, horseradish, onions, and garlic. This all also needs to be washed thoroughly and doused with boiling water.

How to pickle tomatoes for the winter: recipe

In an already dry jar you need to put an umbrella of dill, a piece of five currant leaves, a couple of cloves of garlic and an onion cut into four pieces. After this, the tomatoes are laid in dense rows. Ready? Now all this is poured with boiling water and covered for about 15 minutes. Then the boiling water is poured into a pan and put on fire.

Meanwhile, 5-6 black peppercorns are thrown into the jar. Salt, sugar, and bay leaf are added to the boiling water that has been drained from the jar. Bring it all to a boil, turn it off and add vinegar. For the marinade, well, one three-liter jar will be needed:

3 tbsp. l. salt;

8 tbsp. l. Sahara;

150 g vinegar;

5 pcs. bay leaf.

Pour the prepared marinade into a jar of tomatoes. All this is rolled up with a special key and sent to the basement. Now the question of how to pickle tomatoes in jars at home has been resolved. Feel free to experiment. Stop at the very interesting recipe and make your household happy in winter.