home Auditorium 8 How to salt tomatoes in a jar and barrel for the winter - properly pickle red and green tomatoes. How to pickle tomatoes cold? Old and new recipes

How to salt tomatoes in a jar and barrel for the winter - properly pickle red and green tomatoes. How to pickle tomatoes cold? Old and new recipes

Preface

In order to have a variety of snacks on the table in winter, it would be useful to pickle tomatoes for the winter, made according to the recipes we have proposed. Next we will look at several interesting preservation methods.

Let's start with the simplest, since many housewives prefer 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 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 get into the water from the jar, Bay leaf or garlic (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 quick 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 a large number of, 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, these are very simple recipes, but we will look at the most interesting things below.

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, take 1.5 kilos of carrots and the same amount of sweet 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 a saucepan 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 set aside 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 due to the high sugar content. 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, a 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 components 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 add 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.

Harvesting tomatoes for the winter has a huge number of cooking options. The most popular of them, oddly enough, are not particularly complex. Experienced housewives know how to pickle tomatoes in jars for the winter - simple recipes include a minimum of ingredients: vegetables, water, salt and spices.

Cold pickling without vinegar

To preserve the maximum amount of vitamins and microelements in tomatoes, they should be salted without using vinegar. No matter how diverse the recipes for this method of pickling may be, they have one thing in common: storage conditions. The snack will be suitable for consumption only if stored at low temperatures.

Red tomatoes

For cooking, we select vegetables of the same size and varieties with similar taste characteristics.

Ingredients:

Preparation:

Put water on the fire. After boiling, dissolve the salt in it. Return to the stove and let it boil again. Remove from the cooking surface and cool the brine to room temperature. Place the peeled garlic and prepared sweet and hot peppers (without stems and seeds) into a blender and grind into a paste.
We fill jars disinfected in the microwave with vegetables. We alternate the layers with dressing and fill the containers with marinade. Cover the pickles with a nylon lid and put them in the refrigerator. After a couple of weeks, the snack can be placed on the table.

Green tomatoes

Green tomatoes that are richer in taste and denser in consistency can also be salted without vinegar.

Ingredients:

unripe tomatoes – 0.4 kg;
water – 0.4 l;
salt – 15 g;
currants (preferably black) – 4 leaves;
dill - a pair of inflorescences;
garlic – 5 shares;
horseradish – 2 medium or 1 large leaves;
allspice – 2 peas.

Preparation:

We heat glass jars over steam. Chop the garlic cloves and horseradish leaves with a knife. Place some of the seasoning at the bottom of the container and sprinkle it on each layer of green fruit. Salt water at room temperature and fill the contents of the jars with marinade. Cover with a polyethylene lid. We place the jars in a cool place, such as a cellar. During the month, we open the container twice to allow fresh air to enter the snack. After 4 weeks, the pickles are ready for tasting.

Classic recipe for salted tomatoes per 1 liter

Knowing the classic version with a dosage per 1 liter of product yield, you can experiment with both the volume and the ingredients of the winter tomato snack. The main thing is to strictly observe the proportions.

Ingredients:

Preparation:

Place the washed and peeled garlic and horseradish roots, peppercorns and bay leaves into the bottom of a sterilized jar. Fill the container with vegetables, cover the top with dill umbrellas. Boil filtered water in a saucepan and pour in the tomatoes. Seal everything with a plastic lid for 20 minutes. After a third of an hour, put the liquid on the fire again, stir sugar and salt in it and let it boil. Pour the brine into a jar, carefully add a spoonful of vinegar essence on top and roll it up with a tin lid. We place the containers upside down and cover them with warmth (blanket, bedspread, terry towels, etc.) for a day. Readiness period – 3-4 weeks.

To ensure that the appetizer has a marketable appearance when served, vegetables should not be compacted when filling the jar. In tight spaces they will certainly crack. An additional precaution in this regard is to pierce the fruit near the stalk. By the way, it is better not to remove it: a treat with a twig looks more appetizing.

Hot method of pickling tomatoes with vinegar

This option for preparing tomatoes using vinegar has many varieties: this is how dried and pickled vegetables, sweet, bitter and spicy, are pickled. One of the most popular and simple recipes is a version using garlic cloves, dill inflorescences and foliage from garden trees. The recipe is based on ingredients for a three-liter container.

Ingredients:

tomatoes – 11-16 pcs. (depending on size);
salt – 30 g;
sugar – 75 g;
water – 1.2 l;
black currant – 4 leaves;
wild cherry – 3 leaves;
horseradish leaves - 1 medium;
dill inflorescences – 3 pcs.;
garlic – 6 cloves;
laurel – 3 leaves;
black pepper – 6 pcs.;
coriander – 5 pcs.;
acetic acid (72%) – 1 tablespoon.

Preparation:

We wash vegetables, leaves and inflorescences of plants. We heat the glass in the microwave. First pour the pepper into the glass container, then the coriander, garlic cloves and bay leaf. Fill the jar with tomatoes. Pour boiling water and leave the food to warm up for half an hour. After this time, drain the marinade, add salt and dilute the required amount of sugar in it. We bring the temperature to 100 degrees again.
Add cherry, currant and horseradish leaves and dill umbrellas to the jars. Fill everything with brine and add a spoonful of vinegar on top. We close the jars with tin lids, turn them over and cover them with a blanket for 10 hours.

Salted barrel tomatoes

The special taste of barrel salted tomatoes can be reproduced in urban environments. For this you do not need a large oak barrel; its analogue will be a bucket made of food-grade plastic. Otherwise, everything remains the same as in the old Russian recipe.

Ingredients:

tomato – 2500 g;
coarse salt – 90g;
water – 2500 ml;
horseradish – 5 leaves and 70-100 g of roots;
cherry leaves – 16 pcs.;
currant leaves – 12 pcs.;
dill inflorescences – 4 pcs.;
basil (greens) – 2 plants;
mint – 7-8 leaves;
laurel – 4 leaves;
garlic – 4 cloves and 7 arrows;
hot pepper – 1 pc.;
allspice – 4 peas;
coriander – 8 pcs.;
mustard seeds – 10 pcs.

Preparation:

We thoroughly wash all products and clean the horseradish roots. We form an “air cushion” at the bottom: lay out half of the spices. Leaves of bushes and mint, horseradish; slices of garlic arrows cut into cubes; Umbrellas of dill and basil will preserve the presentation of the pickles.

We pierce each tomato with a wooden toothpick in the area of the stalk to speed up the fermentation process. We fill a bucket with fruits, put the remaining components of our “pillow” on top, as well as the burning pod.

To prepare the marinade, salt boiling water and add granulated sugar, bay leaf and peppercorns, mustard seeds and coriander. As soon as the brine boils, fill the tomatoes completely. The process of immersing vegetables in water must be gradual, otherwise the skin will crack. Any remaining marinade should end up in the bucket. Once the brine has seeped all the way to the bottom and covered the spices that are on top, you can begin the final stage of pickling.

Instead of a lid, we use a plate of slightly smaller diameter, on which we install the oppression. The marinade should seep out from under our press plate, which will indicate that the contents of the container are completely immersed in the brine.

Leave the snack for 24 hours at room temperature. During this time, fermentation will appear in the form of foam on the surface of the plate, and the brine in the bucket will become cloudy. After 4-5 days, the solution will become noticeably lighter, and the tomatoes will decrease in volume. This means that the fermentation process has taken place.

Remove the weight, remove the plate and close the bucket with a tight lid. This snack should be stored either in the refrigerator or in the cellar. The salting will be completely ready in a month and can be eaten until next autumn.

The marinade actively penetrates into the fetus during the first two weeks. Then the process slows down and finally disappears after three months. This means that the vegetables become lightly salted and ready to eat within a couple of weeks after twisting. They collect salt until about December and then retain their taste unchanged for the entire remaining shelf life.

Salting with halves

If the harvest is successful in size, the pickling process comes to a dead end: the fruits do not pass through the neck of the jar. In this case, a recipe for salting tomatoes in halves always helps out.

With sunflower oil

Simple and quick recipe In addition to the usual ingredients, it includes vegetable oil. It makes the snack more delicate in taste. The quantity of products is calculated for a container with a volume of 1 liter.

Ingredients:

Preparation:

We wash the food, peel the pepper and garlic. Cut large tomatoes in half. Fill a clean container with vegetables, and place parsley and garlic cloves there. For the marinade, add bay leaves and peppercorns to boiling water, add salt and dissolve granulated sugar and citric acid. Fill the jars with the solution, leave the vegetables to soak and warm up for 30 minutes. Then drain the marinade, bring its temperature to 100 degrees on the fire a second time and pour it into the pickles. Gently place a spoonful of vegetable oil on top. Roll up with tin lids, wrap in heat for 10 hours and put in a cool place for storage.

With mustard

An increased number of mustard grains compared to the usual proportions can radically change the taste of a familiar product. The pickle turns out to be sweet and sour with a spicy, unique bitterness.

Ingredients:

Preparation:

Cut the selected and washed fruits into two halves. First of all, pour the mustard seeds and garlic into the container, then place the vegetables, pulp side down, and dill on top.

Prepare the marinade. We dilute bulk products in boiling water, then add pepper. Fill the halves with brine for half an hour. To re-boil, drain the marinade using a nylon lid with a spout and special holes. Bring the marinade to a boil over the heat and immediately pour it over the warm tomatoes.

Close the lids using a seaming machine. Turn it upside down and cover it with a blanket for half a day. After complete cooling, store at a temperature no higher than 10 degrees.

With celery

Not the most common recipe for halves with celery surprises not only with its piquant taste, but also with its unusual appearance. To prevent the snack from turning into a mushy mass, the choice should be made on fleshy specimens with medium-thick skin. This will allow the products to retain their appetizing appearance after heat treatment.

Ingredients:

Preparation:

We blanch most of the clean, halved tomatoes and place them in a glass container, where pepper, chopped celery stalks and cilantro are already placed. Simmer the remaining vegetables over low heat for 15 minutes. Salt and dissolve sugar and citric acid. Make the dressing homogeneous using a blender. To get rid of the seeds, rub the resulting mixture through a sieve. Fill the halves with sauce in a glass jar and close with a lid.

Here you can use threaded lids or use a seaming machine. The main thing is that the contents of the container are hot.

The best salt for working with tomatoes is rock salt, “Extra” class. Iodized fine salt is definitely not recommended for pickling. Its crystals penetrate too quickly into the fruit, iodine changes the normal rate of fermentation. As a result, you can get soft, moldy fruits of indeterminate shape - if the jar simply does not explode during the first three weeks.

For canning, you should choose fruits without flaws of approximately the same size and variety. A harvest harvested on a warm, sunny day is preferable.
Before salting, glass containers are disinfected over steam, in the oven or in the microwave for half an hour. Tin lids are sterilized in boiling water.
Almost all varieties of tomatoes are suitable for winter harvesting. Red, yellow, brown, unripe green fruits look great on the table whole or cut. If the vegetable is not soft enough, it can be blanched.
The minimum products that need to be stocked up before salting, except tomatoes, are garlic, horseradish roots, dill inflorescences and, of course, sugar, salt and vinegar.
Regardless of the composition of the marinade, the storage temperature of pickles should not rise above 10 degrees. The shelf life of this type of snack is one year under appropriate conditions.

Conclusion

The answer to the question of how to pickle tomatoes in jars for the winter is not complicated. Simple recipes and affordable products allow you to prepare fruits in the shortest possible time. The main thing is not to forget three rules.

Dishes, vegetables and spices must be perfectly clean.
Do not experiment with new recipes on the entire available harvest.
Do not serve food from jars with bulging lids, foam or mold inside.

Any treat should improve the health of loved ones, please with an appetizing appearance and surprise with its variety of flavors.

Above is only half of the portion, which is designed for three 3-liter jars. If you have nowhere to store such tomatoes, I think you will find a place for these jars in your refrigerator. And if you have a cellar, great, feel free to make the whole batch and in the end you will get six 3-liter very tasty tomatoes.

1. Let's prepare all the necessary products, along with the container. You need to take the jars clean, maybe with a slight defect. That is, there may be a broken piece on the neck. I also put them in jars like this. Because they do not need to be rolled up, but only covered with plastic lids.

Rinse the tomatoes under cold running water. Rinse the celery with water and shake lightly. Peel the garlic. All other ingredients do not need to be washed.

2. Now, at the bottom of the jars we put 2 bay leaves, 10 allspice peas, three cloves of garlic, cut into several pieces, a sprig of celery and dill.

Next, fill the jars with tomatoes as tightly as possible. Add 2 more cloves of garlic, celery and dill to the almost filled jars. That's almost all. All that remains is to prepare the brine. In this recipe I will have it cold.

3. Pour exactly 3.5 liters of water into the pan. It is advisable to take water from springs, wells and, at worst, tap water. But she needs to stand for at least a day. But if you are confident in your tap water that it is super, feel free to fill it with that too. Unfortunately, I cannot say the same about our water. So, pour salt, sugar and vinegar into a container with measured water.

Aspirin is not added to prevent the tomatoes from becoming moldy. They make tomatoes taste completely different. One day I asked the owner of this recipe, Lucia Ivanovna, maybe aspirin is not needed here. To which she replied that without aspirin, tomatoes don’t turn out as tasty. Mix everything well. The taste of the brine is moderately salty, sweet and slightly sour. Let the brine settle for a bit and pour in ours. There is exactly enough brine for these jars. Now that the brine has been poured, you need to add 3 aspirin tablets to each jar on top.

4. That's all, we close the jars with plastic lids and send them to the cellar or refrigerator. You will be able to taste the tomatoes in a couple of weeks. Have a little patience and the result will not keep you waiting long.

Here is a quick and very tasty recipe for pickling tomatoes for the winter, prepared in a cold way. I hope you liked the recipe for pickling tomatoes for the winter. Send your comments, share your impressions. If anyone has any questions, please ask. I will be happy to answer them.

Have a nice day, and maybe even evening, and see you again!

Pickling vegetables has always been the best way to prepare them for future use. Thanks to the large amount of salt and lactic acid, vegetables are stored well for a 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

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 of the 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. Top up 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 currant leaves again, then tomatoes. Sprinkle with salt again. Fill all the jars this way.
Prepare 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.

Hello everybody!

What a busy time it is now! The harvest is already in full swing, and most housewives are beginning to prepare for winter. Having prepared it, it’s time to start pickling the tomatoes.

This wonderful preparation will help you out in the cold winter more than once. It can be a snack on the table, and one of the ingredients in many salads. If you are still wondering whether to close the tomatoes or not, then my answer is definitely to close them! Moreover, this process is not at all troublesome and will not take you much time.

Well, if you have had a productive year, then I advise you to do it as well. All the recipes are very simple, and the results are simply amazing.

Green tomatoes in jars for storing in the apartment - “finger licking”

Rest assured, by salting green tomatoes using the hot method described in this recipe, your tomatoes will stand quietly until spring. The only “but” is that most likely they will be eaten much earlier!

Fast, simple and tasty - just what we need!

We will need:

Preparation:

To 1 liter of water add 3 tablespoons of sugar and 3 teaspoons of salt, as well as 100 g of 6% vinegar.

How to make sweet and salty tomatoes for the winter without sterilization?

Many people like their tomatoes not to be too salty. That's what this simple recipe is for. Don’t be alarmed by the amount of sugar in the ingredients, because in combination with spices and salt you will get that sweet-salty taste we need.

Preparation:

Cold-process tomatoes with mustard that can be stored until spring

Do you like it spicy? Then you will definitely like these tomatoes! This simplest recipe using mustard will become one of your favorites, because there is nothing easier than putting everything you need in a jar, adding water and shaking it.

This preparation will last until spring, but only if it is stored in the refrigerator or cellar.

We will need (for a 3 liter jar):

Preparation:

If you don't have any of the spices listed, you don't have to use them.

A simple video recipe on how to cold salt tomatoes in 3-liter jars without vinegar

Vinegar is very often used in twists, but many people try to avoid it. For those who do not like the presence of this ingredient in recipes, I am attaching a video that quickly and clearly explains how to salt tomatoes without vinegar.

We will need:

Preparation:

Salted tomatoes with vinegar and onions for the winter (recipe for a liter jar)

Opening a jar of tomatoes pickled with vinegar and onions, you will undoubtedly be pleasantly surprised, because everything will be delicious: tomatoes, onions, and peppers. The aromatic combination of vegetables and spices will excite the appetite of everyone who tastes this dish!

We will need (for a liter jar):

tomatoes;
sweet pepper – 0.5 pcs.;
onion- 1 PC.;
garlic – 2 large cloves;
sugar – 0.5 tbsp;
salt – 1/4 tbsp;;
vinegar 9% - 25 ml;
bay leaf – 1 pc.;
mustard seeds, black peppercorns, allspice, dill (or ready-made pickling mixture - 1 teaspoon).

Preparation:

Peel the onion and cut it into half rings. Place some in a jar.

Don't cut too thin.

Peel the garlic and cut it in half lengthwise. We also send it to the jar.
We clean the sweet pepper from seeds and stalks, cut it into 4 parts, two of which we place on top of the onion.
Fill the jar with prepared tomatoes halfway.

They must be small in size, since we salt them in liter jars.

If you are making more jars, then increase the ingredients by the required number.

Cold pickling of tomatoes with vinegar according to a recipe from grandmothers

Previously, everyone used aspirin when pickling vegetables. Jars of pickles are stored for a very long time and do not explode. A method proven over the years. And despite the fact that in our time this is not a very popular salting method, it has its place.

We will need (for 5 three-liter jars):

Preparation:

How to deliciously salt green tomatoes in jars for the winter so that they look like barrels?

Barrel tomatoes have a special taste that is difficult to achieve by pickling them in jars. But, if you follow the recipe described below exactly, your tomatoes will taste very similar to those salted in barrels.

We will need (for a 3 liter jar):

green tomatoes;
garlic – 10 cloves;
horseradish leaves – 3 pcs.;
cherry leaves – 2 pcs.;
currant leaves – 2 pcs.;
dill - 2-3 umbrellas;
peppercorns – 10-15 pcs.;
water – 1.5 l;
sugar – 1.5 tbsp;
salt – 1.5 tablespoons;
mustard – 1.5 tablespoons ready-made or 1.5 teaspoons dry.

Preparation:

Such cuts are necessary for better marinating of tomatoes.

Hot tomatoes with citric acid per 3 liter jar

The hot salting method is more troublesome, but no less tasty. Here, instead of vinegar, citric acid is used. Tomatoes will be stored for a long time and will delight you and your guests throughout the cold weather.

We will need (for a 3 liter jar):

Preparation:

OK it's all over Now! I tried to combine in this article the most popular and proven methods of pickling tomatoes. I hope you choose the one that suits you and be satisfied with the result.

And don't forget to wind it up! This storehouse of vitamins will support your immune system and help you stay disease-free this winter.

Bon appetit!