Canned vegetables is 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 pickle 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 bed 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 the torn vegetables on top of the vegetables. in large pieces horseradish leaf
- 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.
Pickling tomatoes for the winter in jars- this is one of the the best ways vegetable preparations. Due to the content of lactic acid and salt, seaming can be stored for several years and retain its excellent taste.
Recipe for pickling tomatoes in jars for the winter
Required Products:Red pepper pod
- red tomatoes – 1.6 kg
- 50 g green dill
- black currant leaves - a couple of pieces
- tarragon, parsley, celery – 15 g each
To prepare the brine:
Salt - about three glasses
- 10 liters of water
Cooking features:
Prepare the brine: dilute kitchen salt in a small amount of hot water and combine with cool water. After settling, strain it through a thick cloth. For pickling, select pink, identical tomatoes. Wash them thoroughly in a basin, changing the water several times. Cut off the stems. Wash all the greens, leaving the water to drain. Fold on the bottom, place the tomatoes. After pouring brine, transfer to a room with a temperature no higher than 20 degrees. Don’t forget to cover with nylon lids and let stand like that for 2 weeks. This time is enough for fermentation to take place. The brine will become cloudy and will be partially absorbed into the vegetables. Remove foam and mold from the surface, add saline solution up to the neck. Now you can sterilely seal the caps and transfer them to a cool place.
Consider and.
Pickling tomatoes for the winter in jars - sweet
You will need:Sweet pepper - one piece per jar
- apples – 3 pcs.
- a handful of grapes, blackberries and currants
- tomatoes
- 3 pieces of bay leaf
- 50 g sugar
- 50 g table salt
- peppercorns – 10 pcs.
Cooking features:
Chop the apples into slices and place them in the previously prepared container. You can also add a handful of blackcurrants, blackberries and grapes - the taste will be piquant and very interesting. Place the tomatoes in a thick layer in containers. Add pepper, cut into 4 parts. Fill each container with water. Pour the water into a saucepan and boil. Fill the jars with boiling water again and leave for a couple of minutes. Drain the liquid and prepare the marinade. Add sugar, peppercorns, bay leaf, salt. Boil the marinade, pour into containers, cover with prepared steamed lids. Roll up the container and turn the rolls upside down.
You will like it too.
Pickling tomatoes in liter jars for the winter
Required components:25 g tarragon
- 150 g garlic
- horseradish root – 20 g
- tomatoes – 10 kg
- chilli pepper - several small pieces
For the brine:
Salt – 400 g
- 8 liters of water
How to prepare:
Prepare the brine in advance: dissolve table salt in water, let it sit for a while, strain. Prepare clean jars with lids. Select strong tomatoes: rinse in cool water, tear off the stems. Remove the garlic husks and rinse in water. Cut large cloves in half. Remove the peel from the horseradish root, rinse, and chop into slices. Rinse the peppers and herbs. Dense layer Arrange the tomatoes, layering with spices and herbs. Throw one pepper into each container. Fill with brine and cover with plastic lids. Leave in a warm place for 12 days. Remove moldy foam from the surface and add more clean brine. Close with simple lids and transfer to the cellar. If you want to receive sharp workpiece, add more horseradish.
Consider and.
Simple pickling of tomatoes in jars for the winter
You will need:Hot pepper - several small fruits
- 30 g garlic
- 145 g dill
- tomatoes – 10 kg
- capsicum bell pepper – 0.25 kg
To prepare the brine:
8 liters of water
- salt - ? kg
How to prepare:
First prepare the brine: dilute the salt in some water, set aside for a while until it becomes concentrated. Prepare lids and jars in advance. Select ripe tomatoes, wash them, and pick off the stems. Remove the husks from the garlic and wash it. Wash the bell pepper, divide in half, cut out the seed part. Chop into long slices. Rinse fresh dill in a basin. Place the tomatoes in a container, layer with herbs, pepper slices and garlic cloves. Pour the brine on top and transfer to a warm place for ten days. After fermentation is complete, remove any mold or foam from the surface. Add new brine, cover with lids, transfer to a warmer, and seal tightly.
Browse and pickling tomatoes for the winter in jars video. You will learn a lot of useful things from it.
Cinnamon Recipe
Ingredients:
1.5 teaspoons cinnamon
- 5 g bay leaf
- tomatoes – 10 kg
- 8 liters of water
- half a kilogram of salt
How to cook:
Make a brine in advance: dilute salt in it. After it has settled, strain it. Select strong and red tomatoes. Wash them, cut off the stalks. Place in a thick layer in jars. But it’s not worth accepting. Add cinnamon and bay leaves to each container and distribute the number of tomatoes equally. Fill with brine, cover with plastic lids, and let sit for at least 10 days to infuse. In this case, the room temperature should be at least 20 degrees.
Pickling green tomatoes in jars for the winter
Required components:Sugar – 0.2 kg
- black currant leaves – 90 g
- green tomatoes – 10 kg
- fresh dill – 0.2 kg
To prepare the brine:
Fine table salt – 0.25 kg
- five liters of water
How to prepare:
Make a pickle. After settling, strain it. Select green tomatoes and wash them. Cut off the stems. You can also carefully tear them off. Rinse the greens. Dip the tomatoes into boiling water in small batches and soak for two minutes. blanching. Cool them quickly under a stream of cold water. If you exclude heat treatment, the vegetables turn out to be harsh. Place the fruits in a thick layer in a clean container. Top with fresh herbs. Pour sugar into each container. Add brine and leave for fermentation in a warm room for a week. Be sure to add fresh brine. After sealing with nylon caps, transfer to a cool place.
Try also
Recipe with tomato paste
Ingredients:
Tomato weight – 10 kg
- currant leaves – 40 pieces
- red tomatoes – 10 kg
How to cook:
Wash good, ripe tomatoes, tear off the stems and stems. Rinse the picked currant leaves in clean water. Line the bottom of the containers with currant leaves, arrange the tomatoes, and add salt. Place the currant leaves again and the vegetables again. Sprinkle with salt again. Fill all containers in the same way. Prepare overripe tomatoes tomato paste. Rinse the vegetables first in cool water. Cover the containers with lids and keep for a week at 20 degrees. Once fermentation has begun, move to a cooler location.
Pickling cherry tomatoes in jars for the winter
You will need:
Cherry – 0.6 kg
- parsley with herbs – 50 g each
- garlic clove – 3 pieces
- aromatic peppercorns – 3 pcs.
- laurel leaf – 2 pcs.
- bell pepper
To prepare the marinade:
Liter of water
- 0.025 liters of acetic acid
- a couple of tablespoons of salt and spices
Place 2 garlic cloves, chopped herbs and aromatic peppers into the processed container. Prick the cherry tomatoes in the area of the stalks and place them in containers, starting with large tomatoes. Layer the fruits with parsley and sweet pepper. Add spices and water. Pour into the canned food and let it sit? hours. Pour back into the saucepan and boil again. Combine the marinade with vinegar and roll up with tin lids. Turn the preserves over, place them on the lids, wrap them in a warm cloth, and let them cool completely for several weeks.
Cold salting of tomatoes in jars for the winter
Ingredients:
Red tomatoes – ? kg
- garlic clove - a couple of pieces
- acetic acid – 30 ml
- table salt – 15 g
- a tablespoon of sugar
- water – 500 ml
- greens
- aspirin tablet
Place fresh herbs, garlic, bay leaves and peppercorns in a treated glass jar. Fill the container with ripe, whole tomatoes. They should be pressed tightly against each other. Prepare a brine using cool filtered water and spices. Stir the contents thoroughly and leave for two minutes. Top up cold brine. Crush an aspirin tablet and pour it on top. This will prevent nasty mold from forming.
Recipe with cloves
Prepare the following components:
One and a half kilograms of tomatoes
- a pair of dill umbrellas
- aromatic and black peppercorns
- two sprigs of fresh parsley
- two clove buds
- a small spoon of mustard
- cherry and blackcurrant leaves
- a pod of hot pepper
- garlic clove – 3 pieces
To cook the brine:
A small spoon of granulated sugar
- 4.2 tbsp. spoons of salt
- two liters of water
- laurel leaf – 2 pieces
How to cook:
Sort out ripe plum-shaped tomatoes with thick, whole skin. Wash and pick the stalks. In the basin with clean water rinse cherry leaves, parsley, dill. Remove the husks from the garlic and wash it. Wash the pepper pods and cut off the dried husks. Try not to damage the flesh, otherwise the workpiece will turn out extremely sharp. Prepare clean containers with lids. Place some of the spices on one. Fill containers with tomatoes. Place peppers between the fruits. Cover the top layer with mustard seeds and greenflies. Fill a saucepan with water, throw in the bay leaves, add granulated sugar and salt. Boil the brine for exactly five minutes. Remove from the stove and cool. Fill the contents with cold brine and seal the container with plastic lids. Place the rolls in a cool room for three weeks.
There are many variations of pickling tomatoes. It doesn’t matter which one you choose for yourself, because each recipe is original in its own way. The preparation can include other vegetables and even fruits and berries. This makes the taste of the preparations even more interesting!
The brine for salted tomatoes is prepared as follows: add 2 cups of salt and 1 cup of sugar to a bucket of cold boiled water. 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.
The bottom of the prepared container for pickles (I chose a 10 liter glass jar) lightly cover 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:
A jar of salted tomatoes in winter is a great joy for any family in cold weather. winter evenings.
As soon as the lid of the treasured jar is opened, the fragrant smell of tomatoes, brine, and spices, reminiscent of summer days, spreads throughout the house.
The more the housewife prepares, the more often the family will be satisfied.
Salted tomatoes can also be used to decorate any festive table as a snack or to surprise unexpected guests.
Salted tomatoes for the winter - general principles of preparation
Each experienced housewife Over time, she develops her own exclusive recipe based on a secret ingredient known only to her. But general rules pickles remain the same for everyone. There are three main options for pickling salted tomatoes: hot salting, cold and dry.
Salted hot method tomatoes- traditional option. Seasonings are placed at the bottom of clean, thoroughly sterilized jars. Clean tomatoes are placed on top, then poured with boiled brine, rolled up, cooled and stored in the refrigerator for permanent storage.
Cold way pickling- This is preparation mainly in tubs, buckets, barrels. You can do it in a bank. Here the tomatoes are filled with cold brine. Additionally, a wooden round board is placed on top. Such pickles are stored in cellars.
Dry salting assumes the absence of brine. The tomatoes are laid out in layers in a tub, generously covered with coarse salt, and covered with a wooden circle. The salted tomatoes sit in the room for some time, then they are put in the refrigerator. They are not intended for long-term storage. This is mainly a summer option for pickling.
There is a faster option, dry salting. That's what it's called " tomatoes are fast" The storage principle is the same, but here the tomatoes are emptied of their contents and filled with crushed garlic and salt and then eaten after a couple of days.
The taste depends on the variety of tomatoes, the stage of ripeness, the addition of certain seasonings and additional ingredients. Tomatoes are usually strong and elastic. Choose table salt (coarse). Popular seasonings include garlic, dill, mustard, parsley, coriander, bay leaf, cilantro, horseradish, and allspice.
Salted tomatoes for the winter “Traditional”
This recipe is used by most housewives who have no time to imagine. The simplest and most reliable salting option.
Ingredients:
Medium-sized tomatoes 1.8–2 kilograms.
One and a half liters of clean water.
Dill 30 g.
Garlic 2 cloves.
Ground cinnamon (pinch).
Sugar/salt ratio 2/1.
Ingredients are calculated in relation to three liter jar(in the following recipes the calculation will be for the same volume).
Cooking method:
Rinse and sterilize the jars thoroughly (applies to every recipe that requires jars). Place dill, garlic and a pinch of cinnamon (ground) at the bottom of each jar. Wash the tomatoes and place them in jars to the top.
Then the brine is prepared. To do this, boil filtered water, add sugar and table salt. Cook until they are completely dissolved.
After this action, the tomatoes need to be poured with hot, almost boiling brine, the jars slightly covered with lids and continued to sterilize in a bowl of boiling water for 12-16 minutes. Roll up with sterilized metal lids. Take the jars to a dark place and place them upside down until they cool completely. Then put the pickles in a cool place for storage.
Homemade salted tomatoes for the winter
The recipe differs from the previous version in the composition of seasonings, therefore the taste is also different. The tomatoes look very appetizing. And the taste is soft and delicate. This recipe is considered healthy.
Ingredients:
Freshly ripe tomatoes 2 kg.
Bay leaf 5 pcs.
Salt 60 gr.
Sugar - a large dessert spoon.
8 pcs. peppercorns.
6 pcs. allspice.
Dried dill.
3.5 cloves of garlic.
Mustard 25 gr.
Cooking method:
Place all the above spices in clean jars, except sugar, salt and mustard powder.
Place the washed, pierced tomatoes tightly into the jars. Take a liter of boiled water, melt salt/sugar in this water, and immediately pour the tomatoes into the jar.
Then you need to take cotton fabric, scald it, cover all the jars with this fabric. Take mustard powder and sprinkle it on the fabric. This will give the salted tomatoes an unusual taste and save them from mold.
The jars should sit at room temperature for about 2 weeks. The next step is to close the jars with sterile plastic lids and put them in the refrigerator for a month.
Salted tomatoes for the winter “Youth”
Unusual name The recipe was obtained thanks to the use of green tomatoes. Using this pickle in other dishes, for example as part of a salad, will please the eye.
Ingredients:
Young tomatoes (green) 1.8 kg.
Black currant leaf - 7 pcs.
Dill with inflorescences - 3 pcs.
5 cloves of garlic.
Hot pepper (to taste).
Allspice to taste.
Cold filtered water – liter.
Coarse salt - 4 tablespoons.
Cooking method:
Wash the tomatoes and tear off the stems. You need to put greens at the bottom of the jar, then tomatoes, again greens, hot peppers and garlic. In this order, in layers, fill the entire jar. The last layer greens should be spread out.
Brine: in cold water dissolve the salt, leave for a couple of minutes and fill the jar to the top. The water should completely cover the contents.
After that, close the glass jar with a tight sterilized lid (plastic) and take it for storage (in a dark, cold room). After a month or a month and a half, the salted tomatoes should be completely ready for consumption.
Salted tomatoes for the winter “Cold”
The name is derived from the type of pickling. The vessel for preparation will be a three-liter jar, since modern housewives rarely use tubs.
Ingredients:
Ripe tomatoes 1.6 kg.
Salt/sugar ratio 3/1.
Horseradish leaves 3 pcs.
2–3 cherry leaves.
1–2 currant leaves.
Chopped celery leaf (to taste).
Head of garlic.
Cooking method:
Place horseradish leaves on the bottom of clean, dry jars, then fill tightly with tomatoes, without crushing the fruit.
While filling, cover the tomatoes evenly with currant, cherry, celery and garlic leaves. Then pour salt and sugar into a jar, pour it quite cold boiled water or from under the filter.
Those who wish can add a spoonful of vinegar, but this is not necessary. Close the jar with a tight plastic lid and put it on the far shelf of the refrigerator.
Salted tomatoes for the winter in their own juice
An unusual recipe for salted tomatoes from ordinary ingredients. In this case, the tomatoes should be brown or pink color.
Ingredients:
Small tomatoes high density 1 kg.
Very ripe tomatoes 1 kg.
head of garlic
4 branches of dill
Hot pepper from 2 pcs.
Seasoning mixture for preservation.
Salt at your discretion (from two tablespoons).
Cooking method:
Very ripe tomatoes should be passed through an (electric) meat grinder or juicer, the resulting tomato juice pour into a saucepan, dilute a teaspoon of salt in it, bring to a full boil and cook for several minutes.
Place half of the hot pepper and spices on the bottom of a clean jar. Then add tomatoes, herbs, garlic. The remaining pepper and spices should be on top. Pour fresh hot tomato juice over it all.
Place the jar in a saucepan in which tomato juice was boiled, after placing a thick napkin on the bottom. Fill the pan with water until it reaches almost to the neck of the jar. Cover the jar with a lid (loosely), bring to a boil and reduce heat.
So, you need to sterilize the jar for 20-27 minutes. Afterwards, you need to take out the jar, close it with the same lid, wrap it up, and put it upside down until it cools completely.
Salted tomatoes for the winter in apple juice
Recipe for spicy and aromatic salted tomatoes. For true connoisseurs of taste.
Ingredients:
Strong ripe tomatoes 1 kg.
Red apples 2.5 kg or clarified apple juice 1l.
Ginger ½ teaspoon.
Salt 3 dessert spoons.
A tablespoon of sugar.
Cooking method:
Carefully place the tomatoes into a clean jar.
Pass the apples through a juicer or meat grinder (then you will have to squeeze the juice by hand), dilute the resulting juice 2/1 (sometimes they use store-bought clarified juice). Grate the ginger and add to the resulting liquid.
Heat the juice in a saucepan until it boils, pour the nearly boiling liquid over the tomatoes in the jar. Pasteurize the jars for an hour, but the water should not boil. Roll up the jars and wrap them in a blanket until they cool completely.
Salted tomatoes for the winter in Ukrainian
Tomatoes are suitable for this recipe different varieties. Main point– they must be hard and dense.
Ingredients:
Elastic tomatoes 1 kg.
Large raw carrots.
Raspberry leaves.
3 small spoons of sugar.
Salt to taste.
Spices as desired.
Cooking method:
Pass the carrots through a grater. Place raspberry leaves, carrots and tomatoes in a jar in layers.
At the same time, make a steep brine: a liter of water is equal to 100 g of salt. Add spices to taste. Boil the brine for 5-8 minutes, then cool and pour into a jar, completely covering the tomatoes. Place a raspberry leaf on top and cover very tightly with a clean plastic lid. Take the jar to a cool place for storage.
Salted tomatoes for the winter “With rowan”
A very simple recipe with unusual taste!
Ingredients:
Tomatoes without skin 2 kg.
Rowan bunches 1.5 kilograms.
For the brine:
Artesian water (filtered is also suitable) 1 liter.
Sugar/salt ratio 2/1 tbsp.
Cooking method:
Place the tomatoes and rowan berries in the prepared jar. Boil filtered water and dissolve salt/sugar in it. You just need to quickly pour the boiled brine into the contents of the jar. Let cool, then drain, boil again and fill the jar. Repeat the procedure only three times. After this, screw the jar, cool it and put it in the cellar for a long time.
- Pickling tomatoes for the winter is not a difficult task at first glance. However, this matter also has its own tricks and tricks, with the help of which the housewife can save not only time, but also energy.
- To prevent jars from exploding, they must be thoroughly sterilized.
- When screwing, apply the lids as tightly as possible to prevent air from entering. The lids themselves must be tight.
- Before cooking, wash the tomatoes in warm water.
- Before placing the tomatoes, it is advisable to pierce them at the base to avoid cracking. This will also make the taste richer.
- July is the month of first fruits. It is believed that it is at this time that tomatoes are maximally enriched with vitamins. Therefore, it is advisable to salt tomatoes in July.
- The tomato skin will come off easily if you put it in boiling water for a few minutes or just hold it over hot steam.
- If there is not enough sourness and you don’t like the taste of vinegar, add a few drops of natural citric acid. The acid will additionally prevent the development of microbes that lead to cloudiness of the brine.
- If you need to cut small tomatoes for pickling, you can clamp them with the lids and run a knife through the middle.
- Salted tomatoes must be stored in a constantly cool place.
- After the salted tomatoes are eaten, the brine usually remains. You can use it to prepare dough for delicious baked goods (buns, pies) or soup (rassolnik).
Let's start with the simplest, since many housewives prefer it quick recipes. So, to prepare the preparation in a two-liter jar, you will need 1 kilogram, and with it a couple of bay leaves, the same number of dill sprigs and 2 times as many cloves of garlic. Also prepare 6 black and allspice fruits. For the brine you will need 25 grams of granulated sugar and salt, 60 grams of honey and 80 ml of apple cider vinegar. Wash the tomatoes, pierce them with a fork or toothpick and place in a jar along with other ingredients for preservation.
Next, we make the brine, for which you need to boil a liter of water in a saucepan, pouring salt and sugar into it. When they dissolve, pour the resulting filling into a jar and leave to cool for an hour. Next, pour the marinade back into the pan so that no peppercorns, bay leaves or garlic get into the water from the jar (it is better to cover the neck of the container with a plastic lid). Bring the liquid to a boil again, add honey to it, and when it dissolves, turn off the gas and add vinegar. Fill the jar with tomatoes again, roll up and set aside to cool.
Preparing brine for pickling tomatoes
The second recipe is cold pickling of tomatoes in a fast way for the winter, that is, without boiling at all. We take the products based on a three-liter jar: 2 kilograms of small tomatoes, 4–5 garlic cloves, 3 sprigs of umbrella dill and the same number of bay leaves. Also, for aroma and piquancy you will need about 10 peas of black or allspice, celery and other aromatic herbs. For brine, take 25 grams of sugar and salt per 1.5 liters of water, 80 ml of 9% table vinegar, mix it all and wait until the solid components are completely dissolved.
Place the washed tomatoes in a jar, at the bottom of which half of the garlic and dill, bay leaf, pepper, and various spicy herbs are already placed. When all the fruits are laid out in rows, tightly but not crowded, throw the remaining garlic and dill on top. Then the cold filling is sent there, after which we close the container and put it in a cold place. If you make the preparations right away large number, it is better to store them in a cool cellar. This preservation is infused for at least 3 weeks, but can be stored much longer. As you can see, this is very simple recipes, but we will look at the most interesting things further.
Even on their own, these red, yellow or canned ones are very tasty. But the filling adds piquancy, so we offer you the following recipes. According to the first, you will need tomatoes, garlic and parsley. We do not limit you in the number of ingredients, since, as a rule, preservation is done by eye until the tomatoes run out. We assume that a two-liter jar will fit about 1 kilo of fruit and a liter of filling. Chop the garlic cloves and parsley and mix, then, after washing the tomatoes, cut a hole in the top of each, grabbing part of the core. Add the slices there as a filling.
Now we make the brine, for which we boil water and put 50 grams of salt and 40 grams of honey for each liter. While all the ingredients are dissolved, place the stuffed tomatoes in sterilized jars, then fill the containers with hot pouring and, after waiting 10 minutes, pour them back into the pan and boil. Pour the brine into the jars again, roll them up with metal lids, turn them over and put them under a blanket to cool.
Stuffed tomatoes
Be careful, if bubbles rise from the neck to the bottom in an inverted glass container with a twist, it means that the lid was not rolled up tightly; it is recommended to open it and repeat the preservation process again.
The second recipe will allow you to prepare tomatoes with an even richer taste; for twists you need approximately 1.5 kilos of dense tomatoes for each three-liter container (so that the fruits lie quite loosely). For the filling we take 1.5 kilos of carrots and the same amount of sweets bell pepper, 5 medium heads of garlic, a small bunch of parsley and 1-2 pods of hot pepper (to taste). Chop and mix all the ingredients needed for stuffing. We cut the washed and stemmed tomato fruits into a third on the side and fill them with filling.
We sterilize the jars and put parsley on the bottom of each jar (you can use sprigs left over from slicing), a dozen black or allspice peas and several bay leaves. Place tomatoes in containers. We make a brine, for which we take 5 liters of water, boil it and pour it into a container (the indicated volume is enough for 3 three-liter jars), and after half an hour we pour it into the pan and bring it to a boil again. Dissolve 125 grams of salt and 2 times more sugar in water, as well as one and a half glasses of 9% vinegar. We fill the containers again, roll them up with lids and put them under the blanket to cool, placing them with the neck down.
Here we present recipes that can hardly be called common. And to begin with, we suggest making a preparation of tomatoes and apples. A three-liter jar requires about 1.5 kilos of tomatoes and 4-5 medium-sized sour apples. The fruits need to be washed, and their stalks should also be removed. We sterilize the jars, put 4-5 cloves of garlic and 2-3 sprigs (umbrellas) of dill on the bottom of each, you can also add bay leaves, cloves and other spices. Place the fruits in the container. Now boil the water and fill the containers with it. After 10 minutes, pour it into the pan, put it on the gas again until it boils and add 25 grams of sugar and salt, wait for them to dissolve and pour them into jars, trying to make the brine rise to the edge of the neck. Roll up, turn over and remove to cool.
Preparation of tomatoes and apples
The next recipe with a minimum of ingredients is tomatoes with cinnamon, which is quite rarely (and in vain) practiced by housewives. So, for 5 kilograms of tomatoes we take 10 bay leaves and 1.5 teaspoons of ground cinnamon powder. That’s it, nothing else is needed for the preparation, except for brine, which will require 50 grams of salt per 1 liter of water. We sterilize three-liter jars, then you need to wash the tomatoes and put them in containers. Now boil the water and pour it into jars, leave to simmer for 20 minutes. Next, pour the liquid into a saucepan, bring it to a boil again and, adding the bay leaf with cinnamon, keep it on low heat for up to 5 minutes. We fill the jars with brine and roll them up with metal lids, then turn them over and put them under the blanket.
But the following recipes can be called pickling only conditionally. Salt is necessary for preservation and therefore must be added, but the taste of the snacks will be rather sweet thanks to high content Sahara. So, first, let's make tomatoes in gelatin. You will need small green tomatoes, 0.6 kilos for each liter jar, also prepare a few cloves of garlic, a pod of hot pepper and a bay leaf (quantity as desired). For brine, per liter of water you need to take 80 grams of sugar and 25 grams of salt, 80 milliliters of apple cider vinegar, and 1.5 tablespoons of dry gelatin.
Preserving tomatoes in gelatin
Tomatoes should be washed, stemmed and cut into halves or quarters. Then we sterilize the jars and place the tomato slices with other ingredients for the preparation in the container. Now we make the brine. First, dissolve the gelatin granules in a glass of warm water, pour it into the future brine, add sugar and salt and boil for 15 minutes. Then cool slightly, add apple cider vinegar and immediately pour into containers with tomatoes. Place the jars in a pan of heated water on a wooden stand or folded towel and pasteurize over low heat for about 20 minutes.. Now the delicious chopped pickled green tomatoes are rolled up for the winter and cooled upside down.
And finally, very unusual recipe, for which you will need 4 three-liter jars, about 6.5 kilograms of tomatoes and 4 bunches of carrot tops, which in itself is non-standard. But the proportions of the ingredients for the brine are even more original: for 5 liters of water you need to take 350 milliliters of 6% vinegar, 125 grams of salt and 2.5 faceted glasses of sugar. Tomatoes and tops need to be washed and dried. We sterilize the jars and place whole sprigs of carrot greens on the bottom of each, a bunch per container. We place the tomatoes there, then boil water and pour it into the container, leaving it to simmer for 15 minutes under the lids.
The next step is preparing the filling itself. Drain the liquid from all the cans into a saucepan, bring to a boil and load all the ingredients into it, as the recipe indicates. Keep it on low gas for no more than 3 minutes until the sugar and salt dissolve, then pour it into containers, thus obtaining a sweet pickled tomato with tops for the winter. All that remains is to roll up the jars with metal lids, which were previously in boiling water for a few seconds, and you can put the jars to cool under a blanket, not forgetting to turn them upside down. Now you have a sweet snack for the winter, cooked in brine.
To make 9% vinegar, you need to dilute 70% essence 1 to 7 parts, and for 6% the proportion of shares is 1:11. But it’s best to use apple cider vinegar for twists; it’s healthier than table vinegar.