Have you decided not to wait until a month has passed, will the tomatoes be salted well? Want to enjoy a great snack in just a few hours? Then you need to salt the tomatoes with a quick recipe. You can choose the most favorite recipe from several presented, cook salty tomatoes of different types. You will need boiling brine, a little more salt, tomatoes of the same grade and size. It is enough to follow the tips to get very tasty and healthy tomatoes as quickly as possible. Connoisseurs of original tastes should try unusual recipes with the addition of special spices, vegetables. Cook with inspiration and salt the tomatoes quickly!

Some tips: salt tomatoes properly
Remember a few nuances to make your salty tomatoes even tastier.

1. Choosing the right tomatoes.  Pay particular attention to the choice of tomatoes. They should be of the same variety and have approximately the same size. If the tomatoes are very different from each other in weight, large ones will remain unsalted.
   
2. Pickle tomatoes of the same color.  Green, yellow tomatoes along with red ones should not be salted either - the tastes will mix, you will not catch the desired aroma. In addition, green tomatoes are salted longer.
   
3. Plum Tomatoes.  Plum-like tomatoes are perfect for salting. Not all the housewives managed to get used to them yet, however they have a great taste, they are successfully placed even in small jars. These tomatoes are a cross between ordinary tomatoes and cherry tomatoes.
   
4. The smallest.  You can also pickle cherry tomatoes. They are tiny, have a delicate taste, delicate skin. One must be careful with him so as not to damage them. Otherwise, you get not salted tomatoes, but tomato paste with skins. Cherry pickle should be weak, the only way you do not salt them. Spices are best not to add.
   
5. No damage to the skin. Pay special attention: on the skin, the tomato should not be dented, scratched or damaged. Otherwise, juice will start to flow out of the tomatoes, the pulp will be squeezed out. If you need pasta, it is better to peel and crush the tomatoes right away. And salty tomatoes must be whole. It is not necessary to pierce them to accelerate salting! Tomatoes are not cucumbers that can be pickled out by first piercing with a fork.
   
6. Just in moderation.  Since tomatoes have a rather delicate taste, adding too many different spices and spices is not worth it. Try to enjoy a more natural taste of tomatoes.
   
7. Hot pickle is a quick ambassador.  To quickly salt the tomatoes, they need to be poured with boiling brine, use more salt. Then you can taste delicious salted tomatoes in just a few hours.
   
8. Twisting is not necessary.  I would like to note that spinning banks is not necessary. You just need to use a regular jar, a plastic cover, boiling brine. Tomatoes will be tasty and not stale, and hot salted tomatoes in any case should not be stored for a long time.
   

Spicy tomatoes
Prepare all the necessary ingredients:

• tomatoes of the same variety, size;
  
• one and a half liters of water;
  
• 2.5 tablespoons of coarse salt;
  
• 2 tablespoons of sugar;
  
• garlic - 2 cloves;
  
• 1 teaspoon of vinegar - optional;
  
• sprigs of dill with seeds;
  
• 2-3 leaves of black currant;
  
• cinnamon - on the tip of a teaspoon.
  

Proceed to pickling your tomatoes.

1. Wash the tomatoes. Be careful not to damage their skin.
   
2. Peel the garlic and cut into thin slices. Press it down slightly with a knife, but do not turn it into a mass. It should seem juice.
   
3. Soak the leaves of black currant in a small amount of warm water along with sprigs of dill for about half an hour. Salt a little water.
   
4. Put garlic on the bottom of the jar.
   
5. Boil the brine with salt, sugar, vinegar, cinnamon.
   
6. Put on the bottom of the jar leafs of currant, dill, pour the remaining water from under them. It should be a little - 2-3 tablespoons.
   
7. Gently put all your tomatoes in a jar. Do not squeeze or scratch the skin.
   
8. Pour the brine over the tomatoes. Close the jar with a lid and leave for 3-6 hours.
   

In just a few hours, you can appreciate the tomatoes salted according to a quick recipe!

You can use different recipes. Depending on the ingredients, the taste will be different.

Tomatoes with onions, garlic and bay leaves
Take the following ingredients for your snack:

• tomatoes
  
• onions, white and red;
  
• coarse salt - 3 tablespoons;
  
• sugar - 2.5 tablespoons;
  
• some fine salt;
  
• sprigs of dill with seeds;
  
• small cloves of garlic, best of all - young, 5-10 cloves;
  
• a few leaves of black currant;
  
• one small leaf of bay leaf;
  
• three peas of pepper.
  

Then you can start cooking salted tomatoes.

1. Rinse the tomatoes gently.
   
2. Chop onions into thin rings.
   
3. Sprig dill, peppercorns, blackcurrant leaves and a bay leaf on the bottom of the jar. Add the onion there.
   
4. If you have tiny young garlic, just put it on the bottom of the jar. Cut larger garlic into thick plates and sprinkle with finely ground salt. Leave it like that for half an hour, and after that put it on the bottom of the can.
   
5. Put the tomatoes in a jar, but do not squeeze them.
   
6. Boil the brine with salt, sugar.
   
7. Pour the brine over the tomatoes. Close the jar with a simple plastic lid and leave the tomatoes for 4-6 hours.
   

Your tomatoes are ready! Choose the time to your taste, after 4 hours the tomatoes will already be salted, but at the same time they will retain a more natural taste, they will not be completely softened.

Various additives for pickling tomatoes
To diversify the table, you can use various compositions for salting tomatoes. What should be added to tomatoes with a quick recipe?

1. Hot pepper.  It needs to be taken quite a bit: about 1-2 circles on a three-liter jar. But the taste will be noticeably brighter!
   
2. Vinegar.  Fans of pickled tomatoes will certainly add vinegar. It is better to take no more than 1 tablespoon in a three-liter jar. Of course, if you are used to taking care of your health, you should do without vinegar.
   
3. Mustard.  Ordinary dry mustard can also significantly change the usual taste of tomatoes. It is fashionable to simply sprinkle mustard on the bottom of the jar using about 1 tablespoon of the dry mix, or you can dissolve the mustard in brine.
   
4. Bell pepper.  Tomato bell pepper is perfect for salting. Enough of one dense large pepper, cut into wide ribbons. It must be laid at the bottom of the can before pickling tomatoes.
   
5. Walnut leaf.  Well complements the flavor bouquet nut leaf. It is enough to put 1-2 leaves on the bottom of the can.
   

Be creative and follow the recommendations. Thanks to special methods, you can pickle quick-recipe tomatoes in just a few hours.

Enjoy your meal!

How pleasant it is to recall the aroma and taste of real summer vegetables, especially when the weather outside is no longer so warm and sunny!

Of course, now much can be bought at the supermarket, but it is better to do it yourself; Today we will tell you how to salt tomatoes in jars so that they become a crown dish. You must admit that in any case, home cooking will be more useful and tastier than a store one, and even a novice will be able to do the cooking steps.

Surely, many of us remember how mom or grandmother salted tomatoes, and mysterious inverted cans stood throughout the kitchen. As children, it seemed to us a big, important and incredibly difficult thing.

But we’ll reveal a little secret: pickling tomatoes for the winter is a fairly simple process, and if you don’t have the task of providing canned food for the whole district three years in advance, then it’s quite quick.

There are a great many cooking options, and each housewife, for sure, has her own brand tricks on how to salt tomatoes, so today we will tell you only a classic recipe. And if over time you want to add something, you can fantasize as you like.

Salting tomatoes for the winter with horseradish

Ingredients

•   - 2 kg + -
•   - 4 things. + -
•   - 100 g + -
•   - 1 PC. + -
•   - taste + -
• — 2 tbsp (or to taste) + -
•   - 5 peas + -

How to salt tomatoes with horseradish for the winter

• First of all, we sterilize jars and lids. If there is no special apparatus, then it is quite simple to do this by holding the cans on a steam bath, in an electric oven or microwave. In the latter case, do not forget to pour a little water in them so that they do not burst.
• Do not forget about the lids - they are most conveniently dipped for a couple of minutes in boiling water.
• We carefully remove everything (very hot!) And put it on a clean cloth until it dries completely. You can’t wipe the cans, otherwise you have to start all over again.
• While the jars are dry, we will prepare all the ingredients: thoroughly wash and dry the tomatoes, peel the garlic and parsley root from the thick outer skin and cut into several parts, rinse the dill with the stems thoroughly in water.

For salting, it is better to take medium-sized tomatoes with a thick skin, then they will remain dense and will not lose their shape.

• In clean jars, put a little greens, black pepper, a piece of chopped garlic and a small piece of parsley. The more greens we put, the more spicy the tomatoes will be.
• Tightly, but in order not to damage the shape, we put the tomatoes in the middle of the can. They should not "swim", but there should not be bruises either.
• We repeat the layer of spices and again tightly stack the tomatoes to the very top. We take into account that we will fill the water under the very neck, without a layer of air, therefore we put tomatoes without greed.
• Pour vegetables with steep boiling water, slightly cover them with lids and let it brew for 20 minutes.
• We take a separate clean pan and pour all the liquid from the cans into it. Tomatoes and spices left in place.
• Salt at the rate of 50 grams of salt (about 2 tablespoons) per 1 liter of water. Bring to a boil again and mix until all the salt has dissolved.

• The resulting brine again pour all the tomatoes. It is very important that the liquid is at the very neck. There should be no air to the cover.
• Banks are tightly closed and left to cool at room temperature. Depending on the volume, this may take several hours.

If there are no special marks on the sealed lid, then it is better to turn the banks upside down before cooling. This is done in order to check the tightness: if the brine started to leak out, then it is necessary to repeat the preservation.

When the banks are completely cool, remove them in a cool place for 2-3 months. After that, you can open and enjoy the salty tomatoes.

Now you have a recipe on how to salt tomatoes in jars so that they turn out to taste just as good as barrel ones. Try to conserve summer vegetables this summer and you - then you will have at your fingertips an excellent natural treat for the New Year.

Enjoy your meal!

In order to salt the tomatoes, tomatoes of various degrees of maturity are suitable for you. However, never use frozen or spoiled fruits for harvesting. Unripe tomatoes that have an intense green color are unsuitable for pickling: they smell and taste like foliage and almost do not contain sugar. But unripe green tomatoes are just right for you.

Before pickling tomatoes, sort your crop, as tomatoes with different degrees of maturity must be salted separately. In addition, pink and red fruits are best salted in a small container (10-15 liters), which have a brown color - in a larger container (20-100 liters), and green tomatoes salted in a barrel, like cucumbers.

In many ways, the principle of pickling tomatoes is similar to the process of pickling cucumbers. The brine in the selected container should occupy approximately 45% of the volume, and the rest falls on the fruits themselves and various spices. Among experienced gardeners for salting, such as Humbert, Bison, San Marzano, Lighthouse, Gribovsky, Alpatovsky are popular.

How to salt tomatoes : recipe 1 (for ripe tomatoes)

For 1.5 kg of tomatoes (and this is a three-liter jar), take dill (50 g), garlic (5 g), sugar (2 tablespoons), salt (1 tablespoon), vinegar (70 g).

From brine, water, salt, sugar and vinegar. Boil over hot steam, and boil the lid to it. Put garlic and dill (umbrellas) at the bottom of the can, and then begin to lay the tomatoes in rows. Spread them carefully, but put them tightly in a container (do not drop so that “barrels” and dents do not form on the fruit). Remember also that tomatoes with wrinkles, mold cracks are unsuitable for salting. Pour the tomatoes with brine and roll the jar.

How to salt tomatoes: recipe 2 (for tomatoes a little immature)

Boil the brine (per liter of water, take 2 tbsp.spoons of sugar and half the amount of salt) and cool. Add mustard (10 g) to the brine, mix and let stand. Arrange the tomatoes in sterilized three-liter jars, pouring rows of blackcurrant and cherry leaves and dill umbrellas. Also lay in each jar a bay leaf and 8-10 peas of allspice. When the cooked brine becomes transparent, fill them with tomatoes and close the jars with nylon caps. Store pickles in a cool place.

How to salt tomatoes: recipe 3

Place tomatoes (10 kg) on \u200b\u200bthe bottom of the container, which is pre-filled with herbs and spices: dill (200 g), garlic (30 g), horseradish root (30 g), bitter chilli (15 g). For brine, you will need 8 liters of water and 550 g of salt.

How to salt green tomatoes

Recipe 1. Prepare the fill for green tomatoes from water (3 l), sugar (9 tbsp. Spoons) and salt (2 tbsp. Spoons), bay leaves and allspice peas (10 pcs.) Add vinegar 9% to the prepared solution - go (1 cup). Put the greens in the jars: cherries and currants, parsley, dill (200 g), garlic (1 head) and pour vegetable oil (based on: tablespoon per liter container). Then put green tomatoes (3 kg) in these jars, and chopped onions on top (half a head will be enough for each jar). Fill the jars with hot fill and roll up.

Recipe 2. For three cans of 1 liter, you need to fill: water (1 liter), sugar (1 cup), salt (tablespoon with a hill), 9% vinegar (0.5 cups), parsley, horseradish, dill. On each green tomato, make cuts in several places into which insert thin slices of chopped garlic. Arrange the tomatoes in jars and pour hot solution, roll up. Turn the cans downside down, wrap them in something warm (for example, in a cotton or down duvet) and leave them until they cool. Then you can put the cans in the cellar or other cold place. The pickle prepared according to this recipe will surely please you with its piquant taste.

For those who will pickle tomatoes for the first time!

* Tomato selection

For salting, it is necessary to select tomatoes of the same size and degree of ripeness, the best option is slightly unripe tomatoes. We recommend you to choose soil grades of tomatoes, with a thin, but strong peel.

Inside the tomato should be uniformly red, the presence of a white stem is not welcome.

After a careful selection of tomatoes, with the rejection of damaged and damaged specimens, they will remain thoroughly washed in cold waterthen you can start salting.

* Preparation of containers

First of all, you need to take care of the sterilization of the cans in which you will put the tomatoes. They should be intact, without chips on the neck. Lids and cans must first be thoroughly washed and sterilized. Caution! If the covers are for rolling, then the gum should be removed before sterilization in the oven and separately rinsed with boiling water.

* Putting tomatoes in jars

According to the classic recipe, spices and aromatic herbs, such as dill umbrellas or horseradish leaves, are the first to be placed in jars. All greens must be washed thoroughly and scalded before laying.

Now it's time to put the tomatoes in jars. The procedure is simple, but during the bookmark, make sure that the tomatoes are stacked tightly, but at the same time they are not damaged by excessive pressure. At the same time with tomatoes, 3-4 cloves of garlic should be put in each jar.

Now you can proceed to the next step of salting.

* Preparation of brine

For the preparation of brine, it is advisable to use filtered water. Tomatoes salted using such water will be better stored. In extreme cases, you can use boiled tap water.

Salt ... Do not take iodized or crushed salt for tomato salting. Tomatoes will be bitter, and the process of their fermentation may either not start or take place unpredictably. For delicious salted tomatoes, use exclusively coarse salt.

How much salt to put in brine? There are many recipes, in each of which proportions are indicated, sometimes noticeably different from each other. Nevertheless, almost all of them lead to a positive result and excellent taste of the finished product. Why is that? Everything is very simple: during pickling, tomatoes take exactly as much salt from the brine as they need, no more, and no less. Therefore, we recommend taking 2 tablespoons of salt and 1 times as much sugar per 1 liter of brine water. This is enough for the tomatoes to pickle and acquire a sweet taste. And the brine with this amount of salt will be suitable.

About the brine ... Many are very afraid to cook a little brine and cook it with almost buckets. How to calculate how much brine you will need? It all depends on the size of the tomatoes and the density of their placement, 0.25-0.5 liters of brine is enough to fill a liter can with a tight stack, for a 3-liter can, 0.5 to 1 liter of brine will be needed. In order not to get into a mess, prepare it with a margin, but small - 0.5 l is enough so that it would not be a pity to pour if it does not come in handy.

* Fill brine

Having dissolved the required amount of salt in boiling water, boil it for 5-7 minutes. Then the brine should be allowed to cool a little (also 5-7 minutes). And then you can pour it into banks.

* Seaming

Jars of tomatoes, filled with brine to the top, must be rolled up. There can be two options: either you sterilize the jars again and roll them under the lids, or the jars are simply closed with sterilized screw caps. It depends on the recipe. Tomatoes with vinegar can be buried with screw caps, without vinegar it is better to cork under a sunset.

By the way, they will be ready in 2 weeks.

Good conservation!

Salting vegetables has always been the best way to procure them for the future. Due to the large amount of salt and lactic acid, vegetables are well stored for a long time, because it is salt that kills many putrefactive bacteria, because of which vegetables undergo normal conditions.

Almost any vegetables are salted: cabbage, cucumbers, eggplant, zucchini, tomatoes.

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

The subtleties of cooking

• Plum-shaped tomatoes are best suited for salting - such as Torch, Humbert, Transnistria's New, De Barao, Lighthouse, Titan, Volgograd, Ermak, Gribovsky, Bison. These tomatoes have a dense skin, they are fleshy and not so deformed during salting.
• Ripe tomatoes produce products of excellent quality, but they are often deformed in the process of pickling, so these tomatoes must be handled very carefully.
• Pickled tomatoes of pink maturity and blueberry are not injured during salting and in the finished form are very tasty. Green tomatoes are often salted, as well as fruits of milk ripeness.
• Unlike cucumbers, which can be salted in large barrels, it is advisable to pickle tomatoes in a small bowl. In it, they will not crumple under their own weight. Therefore, the best containers for pickling tomatoes are glass jars with a capacity of 3 to 10 liters.
• The technology of salting tomatoes is the same as that of cucumbers. But due to the fact that tomatoes contain more sugar, salt for their salting requires a little more. For ripe tomatoes, a brine is prepared at the rate of 500-700 g of salt per 10 liters of water. For brown and green tomatoes, 10-8 g of salt are taken per 10 liters of water.
• Calculating the number of tomatoes and brine is easy. When the tomatoes are stacked tightly in a jar, half of its volume remains for brine. For example, 500-600 g of tomatoes and 500 ml of brine are placed in a liter jar, 1.5 kg of tomatoes and 1.5 l of brine are placed in a three-liter jar. Of course, there may be an error of 100 ml or 100 g in one direction or another. It all depends on the size of the tomatoes and the density of laying.
• Tomatoes have a pronounced taste and aroma, therefore, for their salting, spicy greens require half as much as for cucumbers. Most often used dill, garlic, red pepper, blackcurrant leaves, celery, parsley, tarragon. Together with this green leaves are added cherry or oak leaves, rich in tannins. Thanks to them, tomatoes are strong and elastic.
• Tomatoes, especially immature ones, contain solanine, so fermentation proceeds more slowly than cucumbers, and at a temperature of 15-20 ° ends in about 2 weeks.
• There are a lot of salted tomato recipes. They can be sharp, non-sharp, with sweet pepper, garlic, with cherry and blackcurrant leaves. They are salted in tomato juice, with mustard, with cinnamon, and even with sugar.
• Salted tomatoes are stored in glass jars in a room with an air temperature of 0 to 2 °. Tomatoes are ready in about 1-1.5 months.

Salted Tomatoes in Jars: Classic

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

For brine:

• water - 1.5 l;
• salt - 50-60 g.

Cooking method

• Prepare clean cans.
• Make a pickle. To do this, dissolve the salt in a small amount of hot water. Mix with the rest cold water. After the brine settles, strain it through a linen cloth.
• For salting, pick strong red or pink tomatoes of the same size. Wash thoroughly in the basin, changing the water several times, or under the tap. Remove the stalks.
• Wash all greens well. Let the water drain.
• At the bottom of the can, put 1/3 of all the greens. Stack the tomatoes tightly, layering with spices, while trying not to crush them.
• Pour in brine. Put the jars in a room with an air temperature of 15-20 °. Close with nylon covers. Leave for 2 weeks. During this time, lactic fermentation will occur: the brine will become cloudy, part of it will be absorbed into the tomatoes.
• The surface of tomatoes free from mold and foam. Top up the neck of the cans with fresh saline.
• Cans are hermetically sealed with sterile lids and cleaned in a cold room or refrigerated.

Tomatoes with garlic mild in jars

Ingredients:

• tomatoes - 10 kg;
• horseradish root - 20 g;
• garlic - 150 g;
• tarragon - 25 g;
• chilli peppers - a few small pods by the number of cans.

For brine:

• water - 8 l;
• salt - 400 g.

Cooking method

• Prepare a pickle in advance. Dissolve the salt in water, let the brine settle. Strain.
• Take strong tomatoes. Wash in cold water. Remove the stalks.
• Peel the garlic, rinse in water. Cut large cloves in half.
• Peel the horseradish root and wash it under running water. Cut into slices. Wash greens and peppers.
• Tightly put the tomatoes in jars, layering with herbs and spices. Put one pepper in each jar.
• Pour in brine and close with nylon covers. Leave in a warm place for 12 days.
• Then remove mold and foam from the surface of the tomato. Add fresh brine to the jars. Seal tightly or close with ordinary lids and lower into the cellar.

Note: To make the tomatoes sharp, increase the amount of horseradish, and put the pepper in jars in a cut form. In such tomatoes, it is recommended to put dill greens: for 10 kg of tomatoes, 200 g of dill is required. For 8 liters of water, take 600 g of salt.

Salty tomatoes with sweet pepper in jars

Ingredients:

• tomatoes - 10 kg;
• garlic - 30 g;
• dill greens - 150 g;
• sweet peppers - 250 g;
• bitter pepper - a few small pods according to the number of cans.

For brine:

• water - 8 l;
• salt - 500 g.

Cooking method

• Make a pickle. Dissolve the salt in water. Allow the brine to settle, then filter it through a cloth.
• Prepare clean jars with lids.
• Take ripe strong tomatoes. Wash. Remove the stalks.
• Peel the garlic, wash it.
• Wash bell peppers, cut in half, remove seeds. Cut the halves into long slices. Rinse dill with cold water.
• Put tomatoes in jars, layering with herbs, garlic and slices of pepper.
• Pour in brine. Leave for 10-12 days in a warm (up to 20 °) place.
• After lactic acid fermentation ends, remove foam and possible mold from the surface of the tomatoes. Top up the cans with fresh pickle. Close the lids, put in the cellar. Or roll up hermetically.

Salty tomatoes in tomato juice in jars

Ingredients:

• tomatoes - 10 kg;
• blackcurrant leaves - 250 g;
• tomato puree - 10 kg;
• salt - 300 g;
• dry mustard - 1 tsp.

Method of use

• Take strong ripe tomatoes. Wash well, remove the stalks.
• Cook the tomato mass. To do this, take ripe, cracked tomatoes. Wash them. Twist through a meat grinder. If you want to get mashed potatoes without peels and seeds, wipe it through a sieve.
• Prepare clean cans with lids.
• Wash the greens.
• Mix salt with mustard.
• Put currant leaves on the bottom of the cans. Lay a layer of tomatoes. Sprinkle with salt mixture. Put the currant leaves again. Put tomatoes on them. When half fill the jar, fill the tomatoes with tomato mass. Repeat layers with leaf, tomatoes, salt.
• Cover the top layer of tomatoes with currant leaves. Pour the jar to the top with tomato mass.
• Close the jars with lids and leave for 6 days at an air temperature of 15-20 °. Then add cans of tomato. Close with nylon covers. Clean in a cold place.

Salted Tomatoes with Cinnamon in Jars

Ingredients:

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

For brine:

• water - 8 l;
• salt - 500 g.

Cooking method

• Prepare a pickle in advance. To do this, dissolve the salt in water. When the brine settles, strain it.
• Pick red strong tomatoes. Wash them. Remove the stalks.
• Stack the tomatoes tightly in jars, but do not crush. In each jar, put the bay leaf and cinnamon, distributing equally to the entire number of tomatoes.
• Pour in brine. Close with nylon covers. 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. Add cans of freshly prepared saline. Clean in a cold place.

Green salted tomatoes in jars

Ingredients:

• green tomatoes - 10 kg;
• dill greens - 200 g;
• blackcurrant leaves - 100 g;
• sugar - 200 g.

For brine:

• water - 5 l;
• salt - 250 g.

Cooking method

• Prepare a pickle in advance. When it settles, strain.
• Take away green tomatoes, wash them. Remove the stalks.
• Wash the greens.
• Dip the tomatoes in small batches in 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.
• Tightly put cold tomatoes in clean jars, shifting with greens. Pour sugar into each jar.
• Pour in brine. Leave in a warm place for fermentation for 6-7 days. Add fresh brine. Close with nylon covers. Clean in a cold 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 ripe tomatoes, remove stalks.
• Rinse the freshly picked currant leaves in clear water.
• Put currant leaves on the bottom of clean cans. Stack the tomatoes. Sprinkle with salt. Put the currant leaves again, then the tomatoes. Sprinkle with salt again. Thus fill all the banks.
• Prepare the tomato mass from overripe tomatoes, which are previously washed in cold water. Pour tomatoes on it.
• Close the jars with lids and keep indoors at 15-20 ° for about 6-7 days. When the fermentation is over, transfer to a cold place - to the cellar or refrigerator.

Salty tomatoes with cloves in jars

Ingredients (on a three-liter jar):

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

For brine:

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

Cooking method

• For salting, select red ripe plum-shaped tomatoes with a thick skin. Wash thoroughly. Remove the stalks.
• Rinse in a large amount of cold water dill, parsley, cherry leaves and currants.
• Peel the garlic, wash. Wash the pepper pods, cut off the dried part of the stem. Do not damage the pulp, otherwise the tomatoes will turn out sharp.
• Prepare clean cans with lids.
• At the bottom of each jar, lay some of the spices. Then fill the jars with tomatoes. Insert pepper between the fruits. Cover the top layer of tomatoes with greens. Sprinkle mustard seeds.
• Pour water into the pan, put salt, sugar and bay leaf. Boil the brine for 5 minutes. Remove it from the stove and cool.
• Pour tomatoes with cold brine. Close with plastic covers.
• Put the jars for 3 weeks in a cool place.

Mistress note

You can change any of these recipes to your liking, taking another instead of one spicy plant. But do not reduce the amount of salt, otherwise the tomatoes may become sour. Also, do not neglect sanitation rules. Fulfilling all the requirements, in the end you will get delicious salted tomatoes.