Pickled cucumbers or tomatoes can be attributed to the simplest preservation, which even an inexperienced hostess can master. It is not difficult to roll up a jar of these vegetables for the winter, and in winter they will not be superfluous at all. In addition, the crisis and rising food prices are forcing housewives to save more and more. In stores, the prices for preservation bite, but the cost of one such can of vegetables is quite low. Why not spend half an hour of time and save a few cans of delicious and mouth-watering tomatoes for the winter. This time we will give a recipe for pickled tomatoes in jars for the winter. Tomatoes for this conservation should be chosen tight, better a little unripe. Very often green tomatoes are used for pickling, we will use small, tight yellow tomatoes.

Taste Info Tomatoes for the winter

Ingredients for one half liter jar:

• 1 tsp salt,
• 1 st. l. Sahara,
• 30 ml of vinegar,
• tomatoes (how many will fit)
• 2 bay leaves,
• 2 heads of garlic
• carnation,
• peppercorns.

How to cook salted tomatoes for the winter in jars

Wash the tomatoes, it is not necessary to remove the tails, with them the preservation is even more beautiful. For small jars, it is better to take small tomatoes, ideally cherry. Otherwise, in one such jar you can fit 2-3 tomatoes on the strength - there is no point in wasting time. Larger tomatoes are best closed in liter or even two liter jars. Banks also need to be thoroughly washed, preferably with soda. You don't need sterilization. Put lavrushka, cloves, pepper and garlic at the bottom of carefully washed jars, put tomatoes tightly on top.


Pour boiling water over, cover with lids and forget about them for 5 minutes.

Then open the lids, pour the water into the pan and pour new boiling water over it, leave for a few more minutes. And at this time, add salt and sugar to the pan, at the rate of 1 teaspoon of salt and 1 tablespoon of sugar per one half-liter jar, put the pan on the stove, bring the water to a boil. Drain the water from the tomato again, pour 30 ml of vinegar into each jar, pour the prepared brine on top. Roll up and turn upside down.


Put in a warm place, wrap with a blanket or towel. Leave it like this until completely cooled. Then send to a cool place. Take out as needed and eat.

Good housewives prepare for the winter in advance, “hope for supermarkets, but don’t make a mistake yourself” - they say so, and pickle, salt, freeze. Tomatoes in the list of winter preparations are in one of the first places, these vegetables are good in different forms: both on their own and in company with other vegetables. In this material, a selection of recipes for tomatoes pickled in different ways.

Delicious tomatoes for the winter in 3 liter jars - step by step photo recipe

At the end of the summer season, many housewives close jars of tomatoes. This job is not difficult at all. Thanks to a simple canning recipe, you can pickle delicious, juicy tomatoes in a few minutes. Opening a jar of homemade tomatoes in winter will be very cool. This appetizer is perfect for serving on any table! The calculation of products is given for one three-liter jar.

Cooking time: 1 hour 0 minutes

Quantity: 1 portion

Ingredients

• Tomatoes: 2.5-2.8 kg
• Bow: 5-6 rings
• Carrots: 7-8 circles
• Bulgarian pepper: 30 g
• Carrot tops: 1 branch
• Salt: 1 tbsp. .l
• Sugar: 2.5 tbsp. l.
• Allspice: 3-5 peas
• Aspirin: 2 tablets
• Lemon acid: 2 g
• Bay leaf: 3-5 pcs.

Cooking instructions

How to cook pickled tomatoes for the winter in jars

You can pickle tomatoes in many ways, including using different containers, from liter jars to enameled buckets and barrels. The first recipe is the simplest, it suggests taking a minimum of ingredients and small glass jars (up to a liter).

Ingredients:

• Tomatoes - 2 kg.
• Filtered water - 5 tbsp.
• Sugar - 2 tbsp. l.
• Salt - 1 tbsp. l.
• Vinegar essence - 1 tbsp. l. (based on each container).
• Hot black pepper, allspice, garlic - all 3 pcs.
• Bay leaf, horseradish - 1 leaf each.
• Dill - 1 sprig / umbrella.

Action algorithm:

1. Select the best tomatoes - dense, ripe, small in size (preferably the same). Rinse. Pierce each fruit with a toothpick in the area of ​​​​the stalk. This will help keep the tomatoes whole when pouring boiling water over them.
2. Sterilize jars. At the bottom of each put seasonings, spices, garlic (leaves of horseradish, bay leaf, dill pre-wash). Peel the garlic, you can not cut it and put whole cloves (if cut, the marinade will be more fragrant).
3. Lay the tomatoes almost to the very top.
4. To boil water. Gently pour over the tomatoes. Now hold for 20 minutes.
5. Drain the water into one large container, add salt and sugar there. Boil again.
6. The second time, now pour the tomatoes with fragrant marinade. In jars, add a tablespoon of essence right under the lid.
7. Seal with sterilized tin lids. For additional sterilization, wrap with an old blanket until morning.

You can experiment a little by adding sweet pepper strips, diced carrots, or onion rings to the jars.

Very simple salting tomato for the winter in liter jars

In the old days, most of the available vegetables were salted in huge barrels. And nutritionists say that this method is more beneficial for the body than the usual pickling, since it allows you to save almost all vitamins and minerals. The simplest recipe for modern pickled tomatoes will require a little time and a small amount of ingredients.

Products:

• Tomatoes - 5 kg.
• Water - 5 liters.
• Garlic - 2 cloves per jar.
• Bay leaf - 2 pcs.
• Allspice - 3-4 pcs.
• Fuck root.
• Salt - 1 tbsp.

Action algorithm:

1. The salting process begins with washing and sterilizing the containers.
2. Next, you should choose tomatoes, preferably very dense, with thick skins. Rinse.
3. Peel the garlic with horseradish, cut into pieces.
4. Put half of the spices on the bottom of the prepared containers, then put the tomatoes, again the spices and again the tomatoes (already to the top).
5. Water should be filtered, but it does not need to be boiled (or boiled and cooled). Add salt to it, stir until the grains are completely dissolved.
6. Pour prepared tomatoes with brine, close with nylon lids. Leave the jars in the kitchen for a day to start the fermentation process.
7. Then they need to be hidden for storage in a cold place. The fermentation process lasts a little over a month.

Wait this time and you can taste, such salted tomatoes are good for boiled potatoes and mashed potatoes, for meat and fish.

Recipe for canned cucumbers and tomatoes in jars for the winter

Tomatoes are good both on their own and in company with other garden gifts. Most often, you can find recipes in which red tomatoes and green cucumbers are present in one jar. When pickling tomatoes, acid is released, which gives an unusual taste to pickled vegetables.

Ingredients:

• Tomatoes - 1 kg.
• Cucumbers - 1 kg.
• Salt - 2.5 tbsp. l.
• Sugar - 2 tbsp. l.
• Garlic - 4 cloves.
• Dill - greens, umbrellas or seeds.
• Vinegar (9%) - 2 tbsp. l.

Action algorithm:

1. Rinse the cucumbers, cut off the tails. Fill with cold water. Withstand from 2 to 4 hours.
2. Simply rinse tomatoes and dill. Banks must be sterilized.
3. In still hot jars, put dill (in the form that is available) and garlic, peeled, washed, chopped (or whole cloves) at the bottom.
4. First, fill the container up to half with cucumbers (experienced housewives put the fruits vertically to save space).
5. Prick the tomatoes with a toothpick or fork, so the pickling process will go faster. Lay on top of the cucumbers.
6. Pour boiling water over vegetables for 20 minutes.
7. Pour sugar, salt into the pan, drain the water from the cans with future seamings here. Boil.
8. Pour and cork with hot lids (pre-sterilized). Turn over, wrap in warm clothes for additional sterilization at night.
9. Remove jars of cucumbers / tomatoes that have cooled down by morning.

The final pickling process will be completed in 2 weeks, then you can proceed to the first tasting. But it’s better to wait for the snow-white winter to treat yourself and your loved ones to delicious vegetable platter.

Delicious tomatoes in jars for the winter with vinegar

Grandmothers in the good old days salted tomatoes, most modern housewives prefer pickling with vinegar. Firstly, the process is faster, and secondly, the vinegar gives the tomatoes a pleasant spicy taste.

Ingredients:

• Tomatoes are ripe, dense, small in size - 2 kg.
• Hot pepper - 1 pc.
• Bulgarian pepper - 1 pc.
• Garlic - 2-4 cloves.
• Cloves, sweet peas.

Per liter of marinade:

• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar classic table 9% - 2 tbsp. l.

Action algorithm:

1. The pickling process, according to tradition, begins with the sterilization of containers and the preparation of ingredients. It is better to take liter jars: wash, sterilize over steam or send to the oven.
2. Rinse tomatoes and peppers (spicy and Bulgarian). Remove seeds and stems from sweet peppers.
3. In each jar, put a few peas of allspice, 2 cloves, garlic.
4. Cut the hot pepper into slices, send to the bottom of the cans. Sweet pepper also cut, also put on the bottom.
5. Now it's the turn of the tomatoes - they just fill the containers to the top.
6. For the first time, pour tomatoes with simple boiling water. Leave for half an hour.
7. Drain the marinade into a separate bowl. Add salt and sugar according to the norm. Boil the marinade.
8. Pour back into jars with tomatoes. Gently pour 2 tbsp under the lid. l. vinegar. Cork.

Many housewives advise turning the containers over and wrapping them on top. During the night, the sterilization process is completely completed. Cooled cans can be re-hidden in the cellar.

Recipe for sweet tomatoes for the winter in jars

When marinated, tomatoes often turn out too spicy and salty. But there are recipes that will delight lovers of sweet marinade, one of them suggests abandoning all known seasonings and spices, leaving only bell pepper, by the way, also sweet.

Ingredients (calculation - for 3 liter containers):

• Tomatoes - about 3 kg.
• Bulgarian pepper - 3 pcs.
• Sugar - 5 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar - 2 tbsp. l. for each bank.

Action algorithm:

1. The pickling order is already known - prepare the tomatoes and peppers, that is, rinse thoroughly. Remove the seeds and tail from the bell pepper.
2. Sterilize containers. At the bottom put chopped peppers, to the neck - tomatoes.
3. Pour in boiling water. You can relax for 20 minutes or do other things.
4. Drain the water from the cans, which already smells pleasantly of bell pepper. Add salt. Pour in sugar. Boil.
5. Vinegar is either poured into a boiling marinade, or immediately into jars.
6. Cork the tomatoes with sterilized lids.

Turn over or not - depends on the desire, but you definitely need to wrap it up. Hide in the cellar in the morning, it remains to be patient and not open a jar of sweet pickled tomatoes the very next day.

Tomato salad - a delicious preparation for the winter

With the advent of cold weather, you really want something very beautiful and useful. The best cure for blues is a jar of tomato, pepper and cucumber salad. The recipe is also good because you can use substandard vegetables.

Ingredients:

• Tomatoes - 1 kg.
• Cucumbers - 1.5 kg.
• Sweet pepper - 0.8 kg.
• Onion - 0.5 kg.
• Vegetable oil - 120 ml.
• Sugar - 3 tbsp. l.
• Salt - 3 tbsp. l.
• Acetic acid - 1 tsp each. for each half liter container.
• Seasoning mix.
• Greenery.

Action algorithm:

1. When preparing vegetables, the hostess (or her reliable assistants) will have to sweat, as the vegetables need to be washed and peeled. Remove seeds from peppers, stems from tomatoes and peppers.
2. Then cut all the vegetables into circles. Wash and chop greens.
3. Put the fragrant vegetable mixture in an enameled container of sufficient size. Immediately send salt, sugar, available spices into it. Pour in vegetable oil.
4. Bring the salad to a boil over low heat. Then boil on low heat with constant stirring for half an hour.
5. During this time, prepare jars (8 pieces of half a liter each) and sterilize lids.
6. While hot, spread the salad in jars. Top with acetic acid (70%).
7. Cover with lids, but do not roll up. Sterilize in hot water for another 20 minutes.

Now you can cork a tasty, healthy and very beautiful salad, where tomatoes play an important role.

Tomatoes in jars for the winter with garlic

Salads, of course, are good in all respects, with the exception of one - too much preparatory work. It is much easier to cook just pickled tomatoes with garlic - healthy, tasty and a wonderful view. The recipe is called "Tomatoes under the Snow", because the garlic needs to be grated on a fine grater and poured over the vegetables on top.

Ingredients (for a 1 liter jar):

• Tomatoes - 1 kg.
• Grated garlic - 1 tbsp. l.
• Vinegar classic 9% - 2 tbsp. l.
• Sugar - 2 tbsp. l. (if you take a little less, the tomatoes will be slightly sour).
• Salt - 2 tbsp. l.

Action algorithm:

1. Tomatoes are prepared according to the classical technology: select vegetables for pickling of the same size, ripe, but with a dense skin, without damage and dents.
2. Wash the tomatoes. Peel the garlic, also send it under running water. Grate on a fine grater.
3. Sterilize the jars while they are still hot, spread the tomatoes, sprinkle with garlic.
4. Pour boiling water for the first time. Drain into a saucepan, prepare a salty-sweet marinade.
5. Pour again, pour vinegar on top.
6. Seal with lids that have also gone through the sterilization process.

Fast, easy and very pretty!

How to cook tomatoes in jars for the winter with onions

Tomatoes are good because they are friends with different vegetables, they love the company of garlic or onions. But, if garlic is finely chopped into such a roll, and has only one function - a natural flavor, then the onion acts as a full participant in the culinary process.

Ingredients:

• Tomatoes - 5 kg.
• Onion (very small size) - 1 kg.
• Filtered water - 3 liters.
• Vinegar 9% - 160 ml.
• Sugar - 4 tbsp. l.
• Salt - 3 tbsp. l.
• Dill in umbrellas.
• Hot pepper - 1 pod.
• Currant and horseradish leaves (optional).

Action algorithm:

1. First, prepare the tomatoes and onions, simply wash the first ones, chop them near the stalk. Peel the onion, then rinse.
2. Rinse dill, leaves (if to be used) and hot peppers. Containers, of course, sterilized.
3. Throw down seasonings, currant and horseradish leaves, pieces of hot pepper pod. Lay tomatoes, alternating with onions (there should be several times more tomatoes than onion heads).
4. Pour in boiling water. Wait 7 to 15 minutes (optional).
5. Drain the fragrant water into a saucepan, add salt and sugar to the water. After boiling, pour in the vinegar.
6. Proceed to pouring the marinade and corking.

Tomatoes prepared in this way acquire a sour-spicy taste, onions, on the contrary, become less bitter.

Tomatoes in jars for the winter with cabbage - an original recipe for preservation

Another good "partner" in seaming for tomatoes is ordinary white cabbage. It can be present in any form - cut into large pieces or chopped finely enough.

Ingredients:

• Tomatoes - 2 kg.
• White cabbage - 1 kg.
• Sweet pepper - 1 pc.
• Carrots - 2 pcs. (medium size).
• Bay leaf, dill, allspice.
• Garlic - 4 cloves.

Marinade:

• Water - 1 l.
• Sugar - 3 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar - 1-2 tbsp. l. (at 9%).

Action algorithm:

1. Prepare vegetables - peel, rinse, chop. Leave the tomatoes whole, chop or chop the cabbage (optional), use a grater to chop the carrots. Pepper - in pieces. Cut the garlic into thin slices.
2. Containers, according to tradition, are sterilized before laying vegetables. Again, according to tradition, put natural flavors at the bottom of the jars - dill, pepper, laurel. Pour in the garlic.
3. Start laying vegetables: alternate tomatoes with cabbage, occasionally adding a strip of pepper or a little carrot.
4. Immediately prepare the marinade with salt, sugar and vinegar. Pour jars filled with vegetables. Cover with tin lids.
5. Send for additional pasteurization. After 15 minutes, seal and insulate.

Delicious pickled tomatoes in jars - barrel tomatoes for the winter

Pickling is one of the oldest recipes for harvesting vegetables for the winter. In the old days, when there was no vinegar and tight-fitting jars, it was difficult to keep vegetables until spring. But even today, along with fashionable pickling, still experienced housewives practice fermentation, but not in barrels, but in the usual three-liter glass jars.

Ingredients:

• Tomatoes - 3 kg.
• Dill, horseradish, currant, cherry, parsley (optional and available ingredients).
• Garlic.
• Salt (the most common, not iodized) - 50 gr. for a 3 liter can.

Action algorithm:

1. Conduct a selection of tomatoes, the ideal varieties of "cream" are small, with a dense skin, very sweet. Wash vegetables and herbs. Peel the garlic, also rinse.
2. Sterilize containers. Put some herbs, spices and seasonings on the bottom (allspice and bitter peppers, cloves, etc. are allowed). Fill the jar almost to the neck with tomatoes. Top with herbs and spices.
3. Prepare a brine by dissolving in boiled water (0.5 l.) 50 gr. salt. Pour into the bank. If there is little brine, top up with plain water.
4. Keep in the room for 3 days to start the fermentation process. Then rearrange in the refrigerator or just a cold place. The process will continue for another 2 weeks.

After the lapse of time, you can start tasting the original Russian snacks.

Tomatoes in jars for the winter with mustard

In our time, mustard has practically lost its significance, although in previous years it was actively used by housewives. Meanwhile, it is a good seaming agent that does not allow mold to form in jars. Therefore, homemade canned food can be stored at room temperature.

Ingredients:

• Tomatoes - 2 kg.
• Mustard powder - 1 tsp
• Garlic - 4 cloves.
• Bitter pepper pod - 1 pc.
• Allspice peas - 4 pcs.
• Laurel - 3 pcs.

Brine:

• Water - 1 l.
• Common table salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.

Action algorithm:

1. Rinse containers thoroughly. Wash the tomatoes under running water.
2. At the bottom of the jar put seasonings, pepper pod (can be cut into pieces), garlic. Next, lay small, dense tomatoes (up to the neck).
3. Pour in boiled water.
4. After a while, drain the water, prepare the brine.
5. Pour hot brine over tomatoes. Put mustard on top and pour vinegar.
6. Seal with a tin lid.

The brine due to the mustard will turn out to be unclear, but the taste of the snack will be excellent.

How to harvest a tomato for the winter in jars without sterilization

And finally, again, a fairly simple recipe that does not require additional sterilization in hot water (a process that many novice housewives, and experienced ones, are so afraid of).

Salted tomatoes, they are pickled or pickled - a favorite guest on our table. We eat such tomatoes faster than fresh ones. But this is no accident! The body on a subconscious level, even in a child, chooses what is more useful to him.

Preparations in the form of salted tomatoes without vinegar were prepared by our ancestors in wooden barrels, shifting them with dill, garlic, cherry leaves, currants, horseradish strips and spices. In rural areas, soaked apples, tomatoes, barrel cucumbers and pickled watermelons with cabbage are still harvested for the winter in cellars. In modern conditions, large volumes are salted in plastic barrels or stainless steel containers. In a city apartment, pickled tomatoes can be pickled in a saucepan or in large jars, and stored all autumn on the balcony. Before the winter frosts, as a rule, such blanks are swept clean and replaced.

In today's recipe, I want to tell you how to cook pickled tomatoes at home using a cold cooking method. According to such a simple recipe, you can salt red, brown or green tomatoes, the main thing is not to mix them together, as they will have different cooking times. Pickled red tomatoes will pickle much earlier than green ones.

I'll tell you a secret. The cooking time for salted tomatoes can be controlled. Everything is very simple. Salted tomatoes will cook quickly if you cut them crosswise or pierce them with a wooden stick in several places. If there are a lot of jars with tomatoes and you don’t want them to peroxide by the New Year, we don’t do such manipulations with tomatoes, just put them in a jar or pan and pour cold brine. The rest is all according to the recipe.

Cold salted tomatoes

Ingredients:

• Tomatoes are red, brown or green,
• cold boiled water,
• Salt,
• Sugar,
• Dill sprigs with umbrellas,
• cherry leaves,
• currant leaves,
• Garlic,
• Horseradish leaves and roots

Cooking process:

The brine for salted tomatoes is prepared as follows: 2 cups of salt and 1 cup of sugar are taken in a bucket of cold boiled water. And that's it! Everything ingenious is simple!

Prepare greens, leaves and roots.

Rinse fresh tomatoes under running water. Here are some tomatoes to choose for pickling - you decide. Red ripe tomatoes will turn out more tender, juice will flow from them when biting. Brown (unripe) tomatoes will be slightly firm. 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. It remains to try and choose what you like best. And I think they are all delicious!

I needed quick salted tomatoes, so I chose small ones, similar to the Lady's finger or Dulka variety, and chopped them with a wooden skewers.

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

We tightly pack the tomatoes in a jar, not forgetting to shift several layers again with leaves and garlic. To make tomatoes tasty and fragrant, dill must be with twigs and umbrellas.

We put the tomatoes in a jar to the very top and pour cold salted brine.

I prepared a blank of tomatoes 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 her busyness, she completely forgot. I remembered only when the delicious soaked tomatoes had already eaten up.

And here's the final photo!

I hope you enjoy my recipe for salted tomatoes with garlic in a cold way in the midst of autumn preparations!

Sincerely, the owner of the Notebook Anyuta!

All photos of tomato blanks are clickable and increase when viewed.

You might like the recipe for delicious Korean-style tomatoes:

During the vegetable harvest season, almost every housewife is concerned about preparing a sufficient amount of tomato juice and fruit drink for the winter, pickling and pickling tomatoes, because without them it is impossible to imagine cooking many favorite dishes. Of course, now fresh tomatoes are sold in stores all year round, but how can they be compared in taste and aroma (and price) with seasonal - ripe, juicy and sweet tomatoes.

There are countless recipes for salting tomatoes in jars for the winter. Most of the technologies used and traditional ingredients have come down to us from distant ancestors, but as new products and technical capabilities appear in the kitchen, old "grandmother's" recipes are adapted, simplified and become even more interesting.

Salted Tomato Recipes

First of all, we clarify that for whole-fruit pickling it is best to take medium-sized red or pink tomatoes, which fit well in jars (for example, it is now very popular to pickle cherry tomatoes), round or plum-shaped, of the same degree of maturity, with fleshy, uniform pulp and enough thick sandpaper. It is desirable that they be rich and balanced in taste: sweet enough with pronounced sourness. Salt for any of the harvesting methods, it is necessary stone coarse grinding, extra and iodized are not suitable.

Tara any is used, the main thing is that it be made of non-oxidizing materials, and its volume should correspond to the number of vegetables and the possibilities of subsequent storage. That is, you can pickle the tomatoes both in a bucket (barrel, tub, large saucepan), which then have to be kept in the cellar or on the balcony, or in small portioned jars or even in a plastic bag and allocate space for storage in the refrigerator or in the pantry .

For pickling tomatoes, cold and hot methods, pickling and pickling, as well as a dry method (without water) or pouring with natural tomato juice are used. We offer you some of the most popular and simple recipes.

This is the oldest method in which vegetables are salted in the process of lactic acid fermentation (fermentation). If you prefer large-sized fruits, you can pickle the tomatoes in a saucepan (whole or in halves), and for small ones, it is more convenient to take an ordinary three-liter jar.

Servings/Volume: 3 liter jar

Ingredients:

• tomatoes - 1.8-2 kg;
• water (purified) - 1-1.5 l;
• rock salt - 60-100 g;
• garlic - 3-5 cloves;
• dill (umbrellas) - 3-5 pcs.

Optionally, you can add:

• tarragon (tarragon) - 2-3 sprigs;
• thyme - 5-7 branches;
• cherry leaf - 3-5 pcs.;
• blackcurrant leaf - 3-5 pieces;
• horseradish leaf - 2-3 pcs.

Cooking technology:

1. Sort the tomatoes, wash with water.
2. Wash and dry the greens on a towel, peel and chop the garlic.
3. Prepare brine. Pour water into a saucepan, heat it, dissolve salt in it and leave to cool.
4. Put a layer of prepared spices on the bottom of a clean jar, then fill it with tomatoes. In the process of laying, the jar should be slightly shaken and tapped on the table so that the tomatoes lie more densely. Pressing and tamping them is not recommended.
5. Place the remaining leaves and cloves of garlic on top of the tomatoes, tightly closing the neck of the jar with herbs.
6. Pour a jar of tomatoes with cold brine to the very top, cover with a layer of gauze or a lid and put it in a deep bowl, where excess liquid will drain during fermentation.
7. Leave the workpiece for a day at room temperature (18-22 ℃), so that lactic acid bacteria become active and start the fermentation process. You can determine its beginning by some clouding of the brine and the appearance of foam on its surface.
   If a saucepan or other container with a wide mouth is used for salting, then the contents in it must be covered with a plate or lid and a small oppression should be placed on top.
8. So that the tomatoes do not acidify and do not acquire excessive sharpness with a “carbonated” effect, fermentation must be interrupted in time by removing the workpiece in a cold place.

You can eat such tomatoes already on the 4-5th day, first as lightly salted, and then more and more salted and fermented. The terms of full readiness depend on the size of the fruits, their number and degree of maturity: when pickling in large containers of real barrel tomatoes, it may take up to 40-50 days.

Such a preparation allows you to get a practically fresh product that can be closed without any spices and spices (even without salt) and it is very convenient to use it later in winter for cooking borscht, soups, sauces and other dishes.

Servings/Volume: 3 l

Ingredients:

• fresh tomatoes - 3.5-5 kg.

Optionally, you can add:

• rock salt - 25-30 g (1 tablespoon per 1 liter of juice);
• dry mustard (powder) - 10 g;
• Bulgarian pepper - 1 pc.;
• hot pepper - 0.5-1 pc.;
• celery (stalk) - 1 pc.;
• basil / oregano - 2-3 sprigs;
• bay leaf - 1-2 pcs.;
• blackcurrant leaf - 5-7 pcs.;
• horseradish leaf - 2 pcs.

You can cook tomatoes in tomato sauce both cold and hot. Consider step by step the technological features of each of them.

Cooking technology (cold method):

1. Select strong whole (brown or pink) tomatoes for salting, wash and remove the stalks from them.
2. Wash, cut and scroll all wrinkled, overripe, spoiled fruits in a meat grinder or through a juicer. Salt at the rate of 1 tbsp. l. per 1 liter of the resulting crushed mass.
   For 1 kg of tomatoes, about 600 ml of tomato filling is required.
3. Line the bottom of the prepared container with horseradish and blackcurrant leaves. Lay out the tomatoes in rows, sprinkling them with salt and dry mustard. After laying every 2-3 rows, pour the fruits with tomato.
4. In a container filled with tomatoes, put the remaining leaves on top, pour over the tomato mass and close the lid tightly.
5. You need to store the workpiece in a cold place.

Cooking technology (hot method):

1. Strong dense tomatoes selected for pickling, wash and dry on a towel. Some housewives believe that it is right to prick each tomato in the area of ​​\u200b\u200bthe stalk with a knife or toothpick to prevent cracking.
2. Prepare a tomato: process too ripe and soft fruits into juice (it can be combined with bell pepper and stem celery), pour it into a saucepan, salt at the rate of 20 g (1 tablespoon without a slide) of salt per 1 liter and put on fire. Bring to a boil and simmer for 15-20 minutes over low heat.
3. Arrange whole tomatoes in sterilized jars, add the ingredients you like: pepper, herbs, bay leaf.
4. In parallel, boil purified water in a saucepan and pour jars filled with tomatoes with it, cover them with lids.
5. When the jars have cooled slightly, drain the water from them, pour over boiling tomato and roll up hermetically.
6. Put the closed jars upside down, cover with a warm cloth and leave to cool completely. You can store the workpiece under normal conditions.

To make the “tomatoes in tomato” more tender, some people prefer to remove the skin from the tomatoes, then closing them using hot technology. At the same time, instead of pouring boiling water, additional sterilization or pasteurization is used: peeled tomatoes in jars (you can add spices and spices) are poured with boiling juice and put in a pot of hot water or in the oven. Banks with a capacity of 0.5 liters are boiled for 7-8 minutes, 1 liter - 8-10 minutes, then they are immediately sealed and left upside down for air cooling.

It is much easier to quickly peel tomatoes from the skin if they are first blanched for 1-2 minutes, and then poured over with cold water.

For better preservation at home, tomatoes are often closed for the winter using additional preservatives: vinegar, citric acid, aspirin, that is, pickled. Here is one such recipe:

Servings/Volume: 3 l

Ingredients:

• fresh tomatoes - 1.5-2 kg;
• rock salt - 30-40 g (1.5-2 tablespoons);
• sugar - 60 g (3 tablespoons);
• citric acid - 1 tsp. (with a slide);
• purified water (for pouring and marinade) - 1.5 l;
• hot pepper - 0.5-1 pc.;
• black and allspice pepper (peas) - 5-6 pcs.;
• dry mustard (in grains) - 1 tsp;
• garlic - 2-3 cloves;
• bay leaf - 1-2 pcs.;
• blackcurrant leaf - 3-4 pieces;
• dill (umbrellas) - 2 pcs.

Technology cooking:

1. Sort the tomatoes, select whole and dense ones - not overripe, wash, tearing off the stalks (you can leave them with cherry tomatoes).
2. Put some leaves and spices (except garlic) on the bottom of the sterilized jars, fill the jars with tomatoes and place the remaining leaves on top (they will prevent cracking of the skin on the upper fruits when pouring boiling water).
3. Boil water in a saucepan and fill the filled jars with it to the very top so that they warm up well. Cover with lids and leave for 15-20 minutes.
4. When the water cools down a bit, drain it back into the pan, add a little more clean (to have enough with a margin) and put on fire to prepare the marinade.
5. Add salt, sugar and citric acid to boiled water, mix and leave to boil over low heat.
6. Arrange chopped garlic in jars, pour boiling marinade over and roll up the lids.
7. Turn upside down, cover with an old blanket and leave to cool completely.

In winter, these tomatoes are perfect for hot dishes of meat or fish, cereals and pasta. It will be delicious!

Video

We offer you some more interesting video recipes on how to salt tomatoes for the winter in jars with traditional spices and unusual ingredients, for example, with carrot tops:

For several years she worked as an editor of a television program with leading ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, chop, stepchild, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits are self-grown!

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Do you know that:

From varietal tomatoes, you can get "your" seeds for sowing next year (if you really liked the variety). And it is useless to do this with hybrid ones: the seeds will turn out, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous "ancestors".

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. In terms of properties and appearance, they are very similar, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more accessible.

Convenient applications for Android have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their maturation and harvest on time.

Compost - rotted organic residues of various origins. How to do? Everything is put in a pile, a pit or a large box: kitchen leftovers, tops of garden crops, weeds mowed before flowering, thin twigs. All this is interbedded with phosphorite flour, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with foil. In the process of overheating, the pile is periodically stirred or pierced to bring in fresh air. Usually compost "ripens" for 2 years, but with modern additives it can be ready in one summer season.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) also need shelter, like ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter, they freeze out. Assurances of sellers that strawberries are “frost-resistant”, “winter-hardy”, “tolerate frosts down to -35 ℃”, etc. are a lie. Gardeners should remember that no one has yet been able to change the root system of strawberries.

It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. The flowers are supposed to be torn by hand, breaking off the rough pedicels. Dry the collected flowers and herbs, scattering in a thin layer, in a cool room at natural temperature without access to direct sunlight.

Natural toxins are found in many plants; no exception, and those that are grown in gardens and vegetable gardens. So, in the bones of apples, apricots, peaches there is hydrocyanic (hydrocyanic) acid, and in the tops and peel of unripe nightshade (potatoes, eggplants, tomatoes) - solanine. But do not be afraid: their number is too small.

Humus - rotted manure or bird droppings. It is prepared like this: manure is piled in a heap or pile, interbedded with sawdust, peat and garden soil. The collar is covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). Fertilizer "ripens" within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.

It is believed that some vegetables and fruits (cucumbers, stalk celery, all varieties of cabbage, peppers, apples) have a “negative calorie content”, that is, more calories are expended during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

Tomato, aka tomato, is unique. After all, it contains in huge quantities the natural antibiotic quercetin and the antioxidant lycopene, which our body needs so much, which significantly reduces the risk of diseases of the skin, pancreas and prostate glands, reproductive and cardiovascular systems.

Moreover, this lycopene does not disappear when these red juicy fruits are cooked. And they also have boron, iron, iodine, potassium, calcium, magnesium, manganese, copper, sodium, phosphorus and zinc.

you can pickle tomatoes of any kind and any color, except for individual spoiled and unripened ones, since the former will begin to ferment and spoil the entire workpiece. And the latter do not yet contain the required amount of sugars, are not sour enough and are too tart in taste.

To the fruits were salted evenly, it is recommended to salt separately pink and red, separately yellow, separately brown, and separately green. Fruits of denser varieties are salted in larger containers, even in barrels they can withstand the weight of their “neighbors”, while less dense varieties are best salted in small jars, a maximum of three liters.

Basic Salted Tomato Recipe

On 10 kilograms of tomatoes take:

If possible, add about a hundred grams of fresh cherry and oak leaves.

If you are going to salt pink and red tomatoes, take a liter of water and 50-70 grams of ordinary salt without iodine to prepare the brine.

If you are going to salt brown or green tomatoes, take 60-80 grams of non-iodized table salt.

• Select strong, dense tomatoes, wash and dry them.
• Place a third of the spices on the bottom of the salting container.
• Trying not to damage the fruits, lay the tomatoes as tightly as possible, put another third of the spices in the middle, and the rest on top. Pour in the prepared brine.
• To speed up the process, you can pour in a little grape or wine vinegar and add a couple of tablespoons of sugar.
• After filling the pickling container, put a wooden circle or a plate with oppression, while the circle should be completely immersed in the brine and not allow the tomatoes to float.
• Leave warm to start fermentation.
• After the start of fermentation, move the container to a cool place.

Recipe tip:

Control the fermentation process, the level and condition of the brine, it must remain transparent, a slight turbidity from the microflora present in it is allowed. Add brine if necessary.

Use hot brine for less ripe vegetables, cold brine for mature vegetables.

Step-by-step version of the main recipe number 1: salted jellied tomatoes

1. Take a liter jar without "shoulders". At the bottom, put one bay leaf and sliced ​​\u200b\u200btomatoes one and a half centimeters thick, not reaching one and a half centimeters to the very top.
2. Place sliced ​​onion slices on top.
3. Prepare the filling by diluting a spoonful of edible gelatin in 875 milliliters of water, then add 125 ml of eight percent vinegar, 30 grams of salt, 50 grams of sugar.
4. Heat the filling until it begins to boil (about 80 degrees) and pour into a jar.
5. Pasteurize the finished workpiece at a temperature of 85 degrees: liter jars for 20 minutes, two-liter jars for 30 minutes, and five-liter jars for 40 minutes.

Variant of the main recipe number 2: salted tomatoes with garlic

For one kilogram selected tomatoes take:

How to cook:

Recipe tip:

Monitor fermentation, brine level and condition. Add brine if necessary. Use hot brine for less ripe tomatoes, cold brine for mature ones.

Variant of the main recipe number 3: salted red tomatoes in their own juice

Take a kilo in advance selected and washed tomatoes:

How to cook:

1. Place blackcurrant leaves and some spices on the bottom of non-metallic dishes chosen for salting. Leave some for the topmost layer. Lay the tomatoes tightly on top, lining the layers with horseradish and currant leaves and sprinkling with salt and mustard.
2. Pour each layer with pureed tomato pulp, shake lightly to avoid air bubbles.
3. Put the remaining spices and leaves on top, then bend together with the circle and place the container with the workpiece in a cold place.

Recipe tip:

Wipe the pulp of tomatoes or pass through a meat grinder or take tomato paste diluted to a state of thick sour cream.

Variant of the main recipe number 4: salted spicy tomatoes

per kilogram strong firm tomatoes take

Cooking:

1. Dilute salt in water, boil and cool.
2. Prepare dishes for salting. Sterilize or steam jars or other non-metallic or enameled utensils.
3. Select the tomatoes, wash and dry them.
4. Put spices and a third of the leaves on the bottom of the salting dish.
5. Gently lay the tomatoes more tightly, shifting them with currant leaves. Lay the remaining leaves in an even layer on top.
6. Dilute the salt in water and pour over the tomatoes.
7. Place with a weight so that the tomatoes remain whole in the brine.
8. Leave warm until fermentation begins, then move the tomatoes to a cool place.

Recipe tip:

Monitor the condition and level of brine during fermentation, topping it up if necessary.

Basic Recipe Variation #5: Salted Green Tomatoes

Per 1 kg medium green tomatoes

Cooking process:

1. Wash greens and peppers. Clean the garlic.
2. Chop and mix garlic, pepper and herbs.
3. Wash the tomatoes, remove the stalks and cut in half.
4. Stuff the tomatoes with the garlic-dill mixture and seal tightly in a wide-mouthed glass jar. Top each row of tomatoes with the remaining mixture and bay leaves.
5. Put a circle with oppression on top and fill with chilled brine.

Recipe tip:

Sprinkle with mustard powder to prevent mold. If the mold still appears, remove it and boil the circle and oppression.

Variant of the main recipe number 6: salted green tomatoes with vegetables

Take following products:

1. Prepare a brine based on 60 g of salt per liter of water.
2. Pick a dish with a wide mouth for salting.
3. Wash the tomatoes and peppers, remove the stalks and seeds from the peppers. Then pin in several places at the base.
4. Wash and clean carrots.
5. Free the cabbage from the upper leaves and stalk and cut into 8 pieces.
6. Put half of the greens in the salt container.
7. Lay prepared vegetables in layers.
8. Put the rest of the greens on top. And on top put a circle with oppression and pour cold brine.
9. Leave the first four days warm to start fermentation, and then transfer for twenty days to a cold place.

Recipe tip:

Ready-to-use product should be stored refrigerated.

Variant of the main recipe number 7: salted tomatoes with corn

Recipe tip:

Take 60 grams of salt per kilogram of tomatoes.

Variant of the main recipe number 8: salted red tomatoes with hot peppers

Recipe tip:

Store in the dark at a temperature not exceeding 3°C.

Variant of the main recipe number 9: dry pickled tomatoes

• Take 120 grams of salt per kilogram of dense small tomatoes.
• Sort the tomatoes, removing the unusable ones, wash and place in a wide-mouthed dish for pickling, sprinkling each row with table salt.
• Cover with a scalded wooden circle on top, put oppression on top of it.

Recipe tip:

Keep in a cold place.