How to pickle tomatoes in three-liter jars. How to make instant salted tomatoes at home

17.10.2019

Canning tomatoes at home is widely used experienced housewives. This procedure helps to save everything beneficial features a product that is rich in organic acids, vitamin C and minerals. Thanks to proper salting, tomatoes retain their consistency and are an excellent addition to main courses in the winter. Let's consider the most delicious recipes in order and highlight important aspects conservation process.

When closing tomatoes for the winter, do not mix fruits of different shapes and sizes. The same applies to varieties; they should not differ much from each other.
Before you start canning, sort the tomatoes according to their degree of ripeness. Give preference to specimens collected on a dry and sunny day.
For pickling, select only small and medium-sized tomatoes. Use large fruits to make tomato juice or preserve them in slices.
Pierce the area where the leg was located using a thick sewing needle or toothpicks. This move will prevent the tomatoes from cracking during the pickling process.
Weed out sick and damaged specimens; they are not suitable for conservation. It is allowed to use unripe (green) fruits; they retain their structure better.
Shortly before rolling, sterilize the containers in which the tomatoes will be placed. These can be liter or three liter glass jars, sealed with tin/plastic lids (they also need to be boiled).
Before closing vegetables for the winter, wash the fruits with running or purified water and a kitchen sponge. This move will prevent the ingress of chemicals and bacteria, which lead to rapid deterioration of the final product.
Homemade preservatives and stabilizers when rolling homemade tomatoes are acetylsalicylic acid, a solution based on citric acid, table vinegar (6%) or essence (70%), food gelatin.

Classic recipe for canned tomatoes

To twist this way, give preference to plum-shaped tomatoes. Soft fruits absorb too much salt, causing them to quickly wrinkle and acquire a rough aftertaste.

tomatoes - 6 kg.
garlic - 1 head
purified water - 6 l.
Bay leaf- 8 pcs.
pepper (peas) - 10 pcs.
crushed salt (preferably sea salt) - 225 gr.

Wash the jars with boiling water, pour 1 tablespoon of soda into each container, and sterilize thoroughly. Place in a wide saucepan and boil for a quarter of an hour. At the end of the procedure, wipe dry and do the same with the lids.
Sort through the tomatoes, set aside the thick-skinned ones, and wash them. Chop and peel the garlic, cut the cloves into 2 parts, place one section (half a head) at the bottom of the jar.
Add 5 peppercorns and 4 bay leaves to the garlic. Place the tomatoes so that they reach the middle of the container.
Now place the remaining garlic, bay leaf, and allspice on the tomatoes again. Fill the jar to the top with tomato fruits, retreat 2-3 cm from the neck.
Dilute 225-250 g in 6 liters of filtered water. fine salt, stir, wait until the crystals dissolve. As soon as the granules melt, pour the brine into the container with the tomatoes.
Close the jars with plastic lids, place them in a room at room temperature, and wait 20-25 hours. After the time has passed, preserve the product with tin lids and send it to the basement or cellar for 2 months.

tomatoes - 3 kg.
drinking water - 5.5-6 l.
granulated sugar (cane) - 245-250 gr.
garlic - 1 head
fresh dill - 1 bunch
fine table salt - 120 gr.
allspice (peas) - to taste

Wash the tomatoes under the tap using a foam sponge, dry them, sort them by shape and variety (they should be the same). Sterilize the jars with soda and boiling water, wipe, and leave to dry at room temperature.
Peel the garlic, cut each clove lengthwise, place ½ head at the bottom of the container. Add peppercorns and chopped dill (half a bunch) to this.
Depending on the size of the tomatoes, they must be cut or placed whole in a jar. Place the other half of the dill and some of the garlic on top of the tomatoes.
Pour filtered water into a saucepan, bring to a boil, add granulated sugar and ground salt, stir. When the granules are completely dissolved, pour the brine into a jar of tomatoes, seal, and leave at a temperature of 20-23 degrees for 24 hours.
After the specified period, send the tomatoes to a cellar or pantry with a reduced temperature. After about 5 days, you can enjoy the great taste and serve the dish as a snack.

Canned tomatoes with horseradish

small tomatoes - 2.7-3 kg.
coarse table salt - 75 gr.
granulated beet sugar - 25 gr.
allspice (peas) - 8 pcs.
bay leaf - 7 pcs.
fresh or dried dill - 20 gr.
garlic - 0.5 heads
horseradish (root) - 10 gr.
currant leaves - 3 pcs.

Wash the jars with running water, then place in a wide saucepan and pour boiling water over them. Keep on the stove for about 5 minutes, then proceed to sterilize the lids. After completing all steps, dry the containers with a towel.
Poke 3-4 holes in the ponytails with a toothpick or 1 hole with a knife. Mix peppercorns, bay leaves, dill, currant leaves, horseradish and pre-peeled garlic into one mixture (cut the cloves into 2 parts).
Next, start preparing the brine: mix granulated sugar with salt, pour over boiling water, wait until the crystals dissolve. After this, pour the solution into a jar and seal with plastic lids.
Send the containers to a room with a temperature of 18-20 degrees, wait about 10 days. During this period, fermentation will begin, then you need to move the tomatoes to the cellar for 1 month. Only after this time have passed can they be eaten.

sweet red tomatoes - 2.3 kg.
onions - 2 pcs.
table vinegar (6-9%) - 80 ml.
granulated sugar - 120 gr.
filtered water - 2.4 l.
salt - 15 gr.
seasonings (optional) - to taste

Boil cans of soda, wash and dry them. Place seasonings, if using, in the bottom of the container. Cloves, bay leaves, and peppercorns are suitable.
Slice onion half rings or small squares, divide the quantity into 4 sections.
Place ¼ of the total number of tomatoes in a jar, place onions on top, then tomatoes again. Repeat until all layers have been laid out.
In a separate jar, dissolve granulated sugar and salt, pour boiling water over the products. Next, pour in the vinegar solution and add the resulting marinade to the jar of tomatoes.
Screw on the containers with sterilized lids, turn them upside down and place them on the floor until they cool completely. After this, send it to the cellar for 1-2 months.

Canned tomatoes without sterilization (cold cycle)

plum tomatoes - 2.5 kg.
crushed food salt - 75 gr.
garlic - 7 cloves
table vinegar solution (9%) - 120 ml.
filtered water - 2.3 l.
granulated sugar - 110 gr.
dried dill - 15 gr.
celery - 10 gr.
bay leaf - 5 pcs.
allspice black pepper - 15 peas
acetylsalicylic acid - 1 tablet
seasonings (optional)

Prepare the jars: wash them, add soda, pour boiling water over them, leave for 5 minutes. Next, remove the residue with water, boil in a large saucepan and dry.
Place dried dill, ground celery, peppercorns, garlic cut into 2 parts, bay leaf and other seasonings of your choice at the bottom. Start filling the jar with tomatoes, placing the fruits tightly on top of each other.
Start preparing the brine: mix salt with granulated sugar and vinegar, pour the mixture with purified cool water, wait 5 minutes. When the granules are completely dissolved, pour the resulting solution into the container with the tomatoes.
Mash acetylsalicylic acid between two spoons to form a powder. Pour it into the jar, do not stir. This move will prevent the formation of mold.
Seal the tomatoes with plastic (nylon) lids and place in a cool place for 2 weeks. After the time has passed, the product can be eaten.

Canned Cherry Tomatoes with Garlic

Cherry tomatoes - 2.4 kg.
bell pepper - 3 pcs.
fresh parsley - 0.5 bunch
fresh dill - 0.5 bunch
garlic - 1 head
pepper (peas) - 10 pcs.
bay leaf - 8 pcs.
table vinegar - 80 ml.
granulated beet sugar - 110 gr.
salt - 120 gr.

Sterilize jars and lids in advance. Place half a head of garlic on the bottom, after peeling it and chopping the cloves into 2 parts. Add chopped dill and parsley, peppercorns to this.
Take a toothpick and use it to make several holes in the stem of the tomatoes. Start putting tomatoes in a jar, start with large ones, gradually getting to small ones.
Slice bell pepper straws, alternate them with tomatoes, laying out the fruits in rows. Finally add the remaining garlic.
Make a brine from sugar, salt and vinegar, pouring the listed ingredients with filtered water. Pour the product into a saucepan with enamel walls and boil until the granules dissolve.
Pour the solution into a jar of cherry tomatoes and seal with tin lids. Turn the containers upside down, place a towel, and leave for 3-4 hours until completely cooled. After this, take the jars to a dark room. After 4 weeks, the tomatoes can be served.

Canned green tomatoes

unripe tomatoes (green) - 1.3 kg.
cookery table salt(large) - 55 gr.
drinking water - 1.3 l.
cherry or currant leaves - 1 sprig
dill - 1 umbrella
garlic - 5 cloves
mustard powder - 15 gr.
horseradish - to taste

Start by preparing the brine: mix sugar and salt, add hot purified water, wait until the crystals dissolve. Next, add mustard powder and stir.
At this time, start sterilizing the jars: pour boiling water over them, wipe and dry. Place seasonings (horseradish, cherry leaves, dill umbrella) on the bottom.
Place the tomatoes in rows, alternating the fruits with cloves of garlic (previously cut into small pieces). Seal the containers with tin lids and take the jars to the cellar.

It is not difficult to pickle tomatoes for the winter if you have sufficient knowledge regarding preservation technology. Be sure to sterilize the jars, add seasonings at your discretion, and choose fruits of the same size and variety.

Video: how to pickle tomatoes for the winter

Salted tomatoes are one of the most famous dishes of Russian cuisine. There is hardly a person who has never tried salted tomatoes with fried potatoes. Traditionally, we use tomatoes as a snack, and use the brine the morning after a good feast. The expression “craved salty” is known to everyone, and if you are one of the lucky pickle lovers, then stock up on our recipes and enjoy the results of pickling in winter.

Salted tomatoes

Ingredients:
10 kg tomatoes,
100-200 grams of dill,
50 grams of horseradish root,
100 grams of horseradish leaves,
20-30 grams of garlic,
10-15 grams of red hot pepper,
10 liters of water,
500-700 grams of salt.

Preparation:
Rinse all greens and tomatoes thoroughly in running water. Place half of the dill, pepper, garlic, currant leaves, horseradish leaves and root on the bottom of the jars. Fill the jars with tomatoes and add the remaining greens. Prepare a brine from 10 liters of water and 500-700 grams of salt. Fill the jars with cold brine so that the tomatoes are completely covered. Cover the jars with lids and leave at room temperature for 2-3 days, then put them in a cool place.

Salted tomatoes in their own juice

Ingredients:
10 kg tomatoes,
150-200 grams of dill,
50 grams of horseradish root,
100 grams of black currant leaves,
100 grams of horseradish leaves,
10-15 grams of dried red pepper pods,
20-30 grams of garlic,
10 liters crushed tomatoes,
500-700 grams of salt.

Preparation:
Pass thoroughly washed tomatoes through a meat grinder and season the resulting mass with salt. Place half of the greens in jars, then place the tomatoes and remaining greens on top. Pour the resulting tomato mixture over the tomatoes, cover the jars with lids and leave at room temperature for several days, then put them in a cool place.

Salted tomatoes in Georgian style

Ingredients:
10 kg green tomatoes,
1-1.5 kg celery greens,
0.5-1 kg of garlic,
50-100 grams of fresh red hot pepper pods,
0.5-1 kg parsley,
5-6 bay leaves,
10 liters of water,
600-700 grams of salt,
mustard powder.

Preparation:
Finely chop the greens, red pepper and garlic, mix them. Wash medium-sized green tomatoes and cut them from the side to the middle. Fill the tomatoes with chopped herbs and place tightly in a wide-necked bowl. Arrange each layer of tomatoes with herbs, seasonings and bay leaves. Fill the tomatoes with cold brine prepared from 10 liters of water and 600-700 grams of salt, cover with a flat plate and place a weight. To prevent mold from forming, sprinkle the surface of the brine with mustard powder.

Salted Siberian tomatoes with horseradish

Ingredients:
8-10 kg of tomatoes,
3 heads of garlic,
3-4 horseradish roots,
black currant leaves,
sprigs of dill,
allspice peas,
10 liters of water,
600-800 grams of salt.

Preparation:
Wash and dry the tomatoes. Break the garlic into cloves and peel it. Peel the horseradish root and cut it into pieces. Wash currant leaves and dill sprigs and let the water drain. Sterilize the jars. Place blackcurrant leaves, dill sprigs, allspice, a few cloves of garlic and 3 pieces of horseradish on the bottom of each jar. Fill the jars with tomatoes and place the greens on top, just like on the bottom. Prepare a brine from 10 liters of boiling water and 600-800 grams of salt. Let the brine cool slightly and pour it over the tomatoes. Close the jars with tight lids, refrigerate in a cool place and remove for storage after a couple of days.

Salted tomatoes with vegetables in Bulgarian style

Ingredients:
2 kg green tomatoes,
2 kg white cabbage,
3 kg sweet pepper,
2 kg carrots,
500 grams of parsley, celery and dill,
10 liters of water,
600 grams of salt.

Preparation:
Wash the green tomatoes and dry them. Wash the sweet peppers and prick them at the base with a fork several times. Wash and thoroughly peel the carrots. Peel the cabbage from the top leaves and cut into 4-8 pieces. Wash the greens and let the water drain. Place greens on the bottom of a wide-necked dish and layer the prepared vegetables on top. Prepare a brine from 10 liters of water and 600 grams of salt. Pour cold brine over the tomatoes, cover with a plate and place a weight. Leave the tomatoes at room temperature for 2-3 days, then transfer to a cool place for storage. Vegetables will be ready to eat in 20 days.

Salted tomatoes with mustard

Ingredients:
8-10 kg of tomatoes,
10 liters of water,
300 grams of salt,
50 grams of mustard,
30 grams of garlic,
200 grams of dill,
30 grams of horseradish,
25 g tarragon,
100 grams of cherry leaves,
100 grams of black currant leaves,
20 black peppercorns.

Preparation:
Wash the tomatoes thoroughly. Place the spices in an enamel bowl and sprinkle with dry mustard powder. Pack the tomatoes tightly, topping with dill, garlic, horseradish, pepper, blackcurrant leaves, cherries and tarragon. Cover the tomatoes with cherry and blackcurrant leaves on top and cover with a linen napkin. Fill with brine prepared from 10 liters of water and 300 grams of salt. Place a wooden circle on top and place a weight on it. Leave the tomatoes at room temperature for 6-7 days, then place them in the refrigerator. You will be able to try tomatoes in 30-40 days.

Salted tomatoes with squash

Ingredients:
2 kg tomatoes,
1 kg squash,
3 bay leaves,
a bunch of celery greens,
a bunch of cilantro,
5 cloves of garlic,
10 black peppercorns,
3 peas of allspice,
100 g coarse salt.

Preparation:
Wash the tomatoes, squash and herbs thoroughly. Cut the squash into slices and finely chop the greens. Bring 1 liter of water to a boil, add salt and black peppercorns and allspice. Place garlic cloves, 3 bay leaves and herbs at the bottom of a sterilized jar. Then add the tomatoes and squash. Fill everything with the prepared brine. Place a weight on top and leave at room temperature for 6-7 days. After this period, transfer the squash and tomatoes into sterilized jars of smaller volume and close them with sterilized lids.

Various salted tomatoes

Ingredients:
6 kg tomatoes,
1-2 heads of garlic,
2-3 pods of hot pepper,
4-5 dill umbrellas with stems,
4-5 horseradish leaves,
3-4 bay leaves,
8-10 currant leaves,
8-10 cherry leaves,
8-10 oak leaves,
2 tbsp. dry mustard,
1/2 glass of vodka,
allspice peas,
black peppercorns,
carnation,
5 liters of water,
1.5 tbsp coarse salt,
1 tbsp sugar.

Preparation:
Wash the tomatoes thoroughly and sort them by ripeness. You don’t have to peel the garlic, just take the head apart clove by clove. Place half the spices, garlic and oak leaves, cherries and currants on the bottom of a 10-liter saucepan. Place the tomatoes tightly, stem side down. First lay out the green ones, then the pink ones, and the red ones on top. Red tomatoes should be firm. Place the rest of the herbs, spices and garlic on top. Bring 5 liters of water to a boil, add sugar and salt, then cool to 55-60°C. Pour brine over the tomatoes so that it lightly covers the top layer. Place a large plate and a 1 kg weight on top. Cover the pan with film and leave at room temperature for 3 days. To prevent tomatoes from turning sour and moldy, dilute mustard powder in vodka and pour into the brine. After 3 days, the tomatoes can be transferred to jars, filled with brine and stored in a cool place.

Salted tomatoes with carrots

Ingredients:
10 kg tomatoes,
1 kg grated carrots,
4 pods of hot pepper,
3 heads of garlic,
5-6 bay leaves,
dill,
10 liters of water,
500 grams of salt.

Preparation:
Wash ripe tomatoes and herbs well. Peel the garlic and separate it into cloves. Without tearing off the stalks, place the tomatoes in jars, layering with grated carrots, pepper, dill, garlic and bay leaf. Prepare a brine from 10 liters of water and 500 grams of salt. Pour brine over the tomatoes and leave in a cool place. The tomatoes will be ready in 12-15 days.

Spicy tomatoes, dry pickled

Ingredients:
10 kg tomatoes,
1 kg of spicy fresh herbs (tarragon, parsley, celery, basil, dill),
200 grams of black currant leaves,
200 grams of cherry leaves,
300 grams of salt.

Preparation:
Wash the red firm tomatoes and prick each fruit with a fork from the stem side. Wash the greens thoroughly and let the water drain. Place a layer of washed blackcurrant and cherry leaves on the bottom of pre-sterilized jars, then place the tomatoes tightly, sprinkling with salt and spices. Cover the filled jars with a clean cloth, place blackcurrant and cherry leaves on top, place a weight and place the jars in a cool place.

Certainly, salted tomatoes You can buy them at any time of the year, and you don’t have to waste time on pickling them, but the pleasure you get from eating homemade tomatoes cannot be compared with eating store-bought ones. Cook according to our recipes, enjoy the pleasant sour-salty taste of tomatoes, and let every dish you prepare become a table decoration. Enjoy your meal!

The brine for salted tomatoes is prepared as follows: pour cold water into a bucket boiled water Take 2 cups of salt and 1 cup of sugar. That's all! Everything ingenious is simple!

Prepare greens, leaves and roots.

Rinse fresh tomatoes under running water. It's up to you to decide which tomatoes to choose for pickling. Red ripe tomatoes will be more tender, and when you bite into them, juice will flow. Brown (unripe) tomatoes will be slightly elastic. And green salted tomatoes will not lose their shape, but will not have a sweetish taste like red ones. Each ripeness of tomatoes has its own advantages and different tastes. All you have to do is try and choose what you like best. And for me, everything is delicious!

I needed quick salted tomatoes, so I chose small ones, similar to the Lady’s Finger or Dulka varieties, and pricked them with a wooden kebabs skewer.

Lightly line the bottom of the prepared container for pickles (I chose a 10-liter glass jar) with dill, cherry, currant and horseradish leaves. Chop garlic and horseradish root into slices.

Place the tomatoes tightly in the jar, not forgetting to add several layers of leaves and garlic again. To make the tomatoes tasty and aromatic, the dill must have branches and umbrellas.

Place the tomatoes in the jar to the very top and fill with cold salted brine.

I prepared the tomato preparation in a jar in the kitchen, and since it is inconvenient to carry it to a cool place with liquid, I poured the brine on the spot. Of course, I forgot my camera in the kitchen, so I didn’t immediately take a photo of the tomatoes in salted brine. And then, due to my busyness, I completely forgot. I only remembered when the delicious pickled tomatoes were already finished.

But I managed to take the final photo!

I hope you will find my recipe for cold salted tomatoes and garlic useful in the midst of autumn preparations!

Best regards, hostess Notebook Anyuta!

All photos of tomato preparations are clickable and enlarge when viewed.

You might like the recipe delicious tomatoes in Korean:

In Russia they like to grow green and red tomatoes. On almost every personal plot there is a greenhouse built where they will sing in. There are many varieties of tomatoes, different in size, shape and ripening time. To preserve the harvest and enjoy the taste of your favorite vegetables in winter, there are many recipes for how to pickle tomatoes correctly, which have come down to us from our great-grandmothers. How to properly pickle tomatoes at home?

To properly and tasty pickle green or sweet tomatoes, choose only the strongest and ripest specimens. The tomatoes are washed well and placed in a container prepared for pickling. The tomatoes are stacked in such a way that all kinds of spices are located between the layers. In order to fit into one container as much as possible more vegetables, the tomatoes are lightly crushed and the container is shaken. After laying, the tomatoes are poured with brine, covered with a plate and a weight is placed on top. After 1 -1.5 months, salted tomatoes can be eaten. Enameled dishes - pots or buckets - are used as containers for pickling tomatoes.

12 recipes for pickling tomatoes

Let's move on to recipes on how to properly pickle red and green tomatoes in a jar and barrel for the winter. Sweet, spicy and salty recipes, for every taste!

With bell pepper

Tomatoes – 10 kilograms
Dill – 150 grams
Garlic – 30 grams
Bell pepper – 7 – 8 pieces

The classic way to pickle red tomatoes

Tomatoes – 10 kilograms
Dill – 100 grams
Bay leaf – 10 -12 medium leaves
Allspice – 35 - 40 peas

How to pickle tomatoes with garlic and horseradish

Tomatoes – 10 kilograms
Dill – 150 grams
Garlic – 6-7 small heads
Horseradish – 1 medium root
Tarragon – 3 stalks
Hot pepper – 1 medium pod
Water: 8 liters, salt 400 grams

Tomatoes with added cinnamon

Tomatoes – 10 kilograms
Cinnamon – 1.5 teaspoon
Bay leaf – 23 - 25 medium leaves
Water: 8 liters, salt: 500 grams

Tomatoes with blackcurrant leaf

Tomatoes – 10 kilograms
Black currant leaves – 45-50 pieces
Dill – 150 grams
Horseradish – 1 medium root
Water: 8 liters, salt: 500 grams

Salting tomatoes in a barrel with a cherry leaf

Tomatoes – 10 kilograms
Cherry leaves – 45-50 pieces
Dill – 100 grams
Horseradish - 1 large root
Bell pepper – 3 - 4 pieces
Hot pepper – 2 medium pods
Water: 8 liters, salt: 400 grams

Tomatoes with nut leaf and mustard

Tomatoes – 10 kilograms
Walnut leaf – 20-25 pieces
Mustard (powder) – 4 teaspoons
Bay leaf – 30 medium leaves
Sugar – 150 grams
Water: 8 liters, salt: 400 grams

Close up of sweet tomatoes

Tomatoes – 10 kilograms
Sugar – 3 kilograms
Salt – 3 tbsp. spoons
Black currant leaves – 170-190 pieces
Cinnamon – 5 grams

How to pickle green tomatoes for the winter with currants

Green tomatoes - 10 kilograms
Sugar – 200 grams
Dill – 400 grams
Black currant leaves – 70-90 leaves
Water: 5 liters, salt: 250 grams

An old recipe for cold pickling tomatoes

No matter how interesting the new recipes are, any the old way The preparation of this or that dish always arouses interest: how did our ancestors make do with improvised means and natural products? Here's an example for you old recipe cold pickling of tomatoes.

Ingredients:

water – 10 l;
granulated sugar – 4 tbsp;
coarse table salt – 2 tbsp.;
ground red pepper – 1 tsp;
black currant leaves - a handful;
vinegar essence - 2 tbsp. l.

Preparation:

First we prepare the brine. To do this, mix water with salt, sugar, currant leaf and red pepper and let the brine boil. Boil it for about 10 minutes, then remove from heat and leave to cool. When the brine has cooled, add vinegar essence to it. Of course, our ancestors did without vinegar essence, but its use significantly speeds up the pickling process, and such tomatoes are stored for a long time and without problems.

Now we take clean jars, place horseradish leaves, dill seeds, mustard seeds or any other spices at our discretion on the bottoms. However, keep in mind that it is too a large number of spices can spoil the taste of the finished product. Therefore, try to do without excesses. Fill the tomatoes with cold brine, close with metal lids and put in the cold. All! Tomatoes preserved in this way can be stored for 2-3 years.

Salting tomatoes for the winter, in a jar

Modern housewives prefer to pickle tomatoes in glass jars. They are more convenient to store, and the tomatoes do not crush under the weight of the load. They are first thoroughly washed with boiling water or hot steam. Ripe, strong tomatoes are placed in jars, spices and brine are added. The jars are rolled up with previously washed lids. The preparations are stored in a cool place. After a month, tomatoes can be eaten. And since you can pickle green and red tomatoes in a jar for the winter, here are the recipes:

For pickling in a liter jar

Tomatoes – 10-15 pieces (depending on size)
Allspice – 7-10 peas
Bay leaf – 3-4 leaves
Water: 1 liter, salt: 2 tbsp. spoons

Tomatoes in tomato juice

Tomatoes – 10 kilograms
Tomato juice – 10 kilograms
Salt – 300 grams
Black currant leaf – 90-100 pieces
Mustard (powder) – 1 teaspoon

This tomato recipe uses tomato juice made from irregular and bruised tomatoes. The bottom of the pan or bucket must be lined with blackcurrant leaves. Next, lay the tomatoes sprinkled with mustard. On top everything is covered with another layer of blackcurrant leaves. Tomatoes are flooded tomato juice. According to this recipe, the tomato pickles are juicy and very delicious tomatoes home-cooked.

This is how you can easily and quickly pickle red and green tomatoes for the winter with your own hands, without special effort. Bon appetit!

How nice it is on a winter day to open canned food prepared in summer or autumn and serve it on the table along with stewed meat or fried potatoes! One of the most popular and favorite vegetables for pickling is the tomato, which is also prepared in a regular three-liter jar. How to pickle tomatoes in jars? It is important to follow the brine recipe exactly. So, we will share with you several ways to pickle tomatoes.

Pickling recipe without vinegar

This method of pickling is good because you do not need to use vinegar, that is, those who have stomach problems can also eat vegetables. We will need small-sized tomatoes for more compact placement in the jar. You also need to correctly calculate the amount of starting material.

So, for a three-liter container you need approximately one kilogram of small, fresh red-sided vegetables. Let's start covering the question of how to pickle tomatoes in jars. We will need the following ingredients for one kilogram of tomatoes: garlic - 5-6 cloves, water - 2.5 liters, black currants and horseradish - several leaves each, dill - 3-4 sprigs, salt - three tablespoons, seasonings - horseradish root and black peppercorns. For convenience, we will prepare everything you need in advance. We thoroughly wash all the greens under running water and lay them out on a towel to dry. Then we place about half of it in pre-sterilized jars on the bottom. The rest will be needed later.

How to pickle tomatoes: recipe

Place on top of the laid greens dense layers well washed tomatoes, and cover the top with another layer of dill sprigs, horseradish and currant leaves. Without wasting time, add garlic, a few cloves that do not need to be cut. We begin preparing the most difficult element - the brine. It is very simple, but, nevertheless, you need to be careful and strictly follow the recipe.

Stir three tablespoons of salt in lukewarm water. Keep in mind that hot water will completely ruin your workpiece, which is almost ready. Pour the brine so that the liquid reaches the edge of the neck of the jar and close with lids, for starters - plastic ones. We leave it to sit at room temperature for two or three days, and then the tomatoes need to be rolled up for the whole winter with tin lids. Store jars of salted tomatoes only in a cool place.

Hot pickling of tomatoes

There are three main methods: hot salting, cold and dry. Now we will share some information about each of them. We have already posted one recipe for hot pickling here, now we’ll tell you about another. All of them differ in different spices and brine composition. This promotes changes in aromas and taste. Let's get started. We wash and sterilize three-liter jars well. Place a pinch of ground cinnamon on the bottom of each, garlic - two peeled cloves, whole, and dill - 30 grams.

Wash the tomatoes and fill the jar to the top with them. Prepare the brine by bringing one and a half liters of water to a boil, adding salt and granulated sugar, one and a half and two tablespoons, respectively. Cook until the ingredients dissolve, then pour boiling brine over our tomatoes. Some housewives do this twice: drain the brine, bring it to a boil again and put it in a jar. Cover the jars with lids and sterilize them in boiling water for five minutes. Pour vinegar essence into each jar, one teaspoon at a time, and seal with sterile metal lids. We put them upside down and wrap them in a blanket. After cooling, put it in a cool place for storage. How to pickle tomatoes in jars? Hot way mastered by us.

Mastering cold pickling of tomatoes

This can be done in both tubs and jars. In order to use jars, you need to fill a clean three-liter jar with tomatoes, washed and pierced near the stem. During this process, they are topped with currant, horseradish, cherry leaves, peeled garlic and dill. Pour coarse salt on top, three tablespoons, and granulated sugar, one tablespoon, pour cold water and add 9% vinegar.

We close the jar with a plastic lid and place it in the cellar or refrigerator. We learned how to cold salt tomatoes in a jar. Now the recipe for the tub. Place half of the prepared seasonings on its bottom, then the washed tomatoes and the remaining spices. Fill with cold brine (700 grams of salt per ten liters of water). On top there is a wooden circle and oppression. After a couple of days, move from room temperature to a cold place, if necessary, add brine prepared from the ratio: per liter of water - 9 grams of citric acid and 20 grams of salt. Most likely, you have no questions left about how to pickle tomatoes for the winter

Dry method of pickling tomatoes

Wash the tomatoes and place them in any suitable container. At the same time, sprinkle each layer with coarse salt. Prepare a little more than one kilogram of salt for 10 kg of tomatoes. Cover the tub with a circle and put pressure on it. Place the container in a cool place and you can store it all winter. There are other, lesser-known ways to pickle tomatoes in jars.

For example, another option is dry pickling, in which the tomatoes need to be eaten immediately, since they are not intended for storage. Cut off the bottoms of the washed tomatoes, pour one teaspoon of salt into each of them and put one piece of garlic. Carefully place it in a jar or other suitable container, leave it to brew for a couple of days and then put it in the refrigerator.