Do you want to pickle tomatoes quickly and tasty? Tomatoes are salted in different ways - cold or hot. In this article, useful information for you on how to deliciously salt tomatoes in a jar for the winter.

Salted tomatoes recipe in a jar in a cold way as barrels

Choose ripe, not soft, fleshy tomatoes of the same size.

Composition:
Tomatoes - how many will fit in the jar
Greens (cherry, currant, oak, laurel, dill leaves)
Spices (black pepper and sweet peas)
Water (cold, preferably spring water) - 7.5 l
Vinegar (9%) - 1/2 l
Salt - 300 g
Sugar - 500 g
Aspirin
Garlic
Horseradish root

Preparation:

Wash tomatoes and herbs. Peel the garlic.
Put 5 leaves of currant, cherry, oak, dill, 2 bay leaves in prepared 3 liter jars. Also, 5-8 peas of black and allspice pepper, 1-2 cloves of garlic and a strip of pure horseradish root.

Arrange firm, ripe tomatoes of the same size.

Prepare the filling: clean cold water, vinegar, salt and sugar, stir.

Pour cans - it turns out seven 3 liters. cans. Be sure to put 4 aspirin tablets and close the capron lid. Hold for 2 days in the kitchen, and then in the basement. After 40 days, the tomatoes are ready to eat.

Everyone who loves tomatoes like from a barrel - this recipe is for you! Bon Appetit!

On a note
Calculating the number of tomatoes and pickle is easy. When stacking tomatoes tightly in a jar, half of its volume remains for the 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 liters of brine are placed in a three-liter jar. Of course, there may be an error of 100 ml or 100 g one way or the other. It all depends on the size of the tomatoes and the packing density.

Salted tomatoes in halves recipe for the winter in a jar from Emma's grandmother

Bon Appetit!

Salted brown tomatoes in jars in a cold way without vinegar

Composition:
Medium brown tomatoes - 8 pcs.
Filling:
Garlic - 1 head
Pepper "light" - 1 pc.
Celery - 1 bunch
Brine:
Water - 1.5 liters
Salt - 4 tbsp. l.
Bay leaf - 4 pcs.
Pepper peas - 10 pcs.

Preparation:

Wash the tomatoes, celery.

Chop the celery finely. Peel the garlic, pass through a garlic press and mix with the celery.

Do not cut the tomatoes completely. Peel the "light" and cut into the amount of tomatoes.

Put a piece of "fire" and filling in each tomato.

Put the tomatoes in a bowl, cut side down.
Boil water for 5 minutes with salt, pepper and bay leaf. Leave to cool completely.
Pour the tomatoes with cooled brine, put oppression and leave warm for 3 days.

After three days, rearrange in the cold and can be served. Before eating, be sure to remove the "light". Eat with filling. Bon Appetit!

Salted spicy tomatoes with cinnamon. Recipe for the winter in a bank

The composition of salted tomatoes in a 3-liter jar:

Tomatoes - 1.5-1.8 kg
Cinnamon - 0.5 tsp
Bay leaves - 1-3 pcs.

For brine:
0.8-1 l of water
2 tbsp. l. salt

Preparation:

Wash the tomatoes, put in a sterilized jar, pour boiling water over them, leave for 15 minutes. Drain the boiling water into a saucepan, add salt, bay leaf and cinnamon, bring to a boil, simmer for 5 minutes.

Pour boiling brine into jars, roll up the lids, turn over, wrap and leave to cool completely. An appetizing, aromatic snack will delight you in winter. Bon Appetit!

Salted green tomatoes for the winter

Bon Appetit!

Hot salted tomatoes without vinegar

Composition:
Tomatoes
Salt, sugar
Currant, cherry, horseradish leaves
Garlic, chilli pepper
Peppercorns, bay leaf
Water

Preparation:

Wash tomatoes and herbs.

Banks to prepare, wash, sterilize. At the bottom of each jar, put black currant leaves, cherries, dill umbrellas. And also 1-2 cloves of garlic, a few peppercorns, 1-2 bay leaves, a small piece of horseradish leaf and a small piece of hot peppers.
Put as many tomatoes in each jar as will fit.

Boil water and pour tomatoes in jars. Leave to cool. Then drain the water from the cans and measure with a measuring cup. Pour into a saucepan - for each liter of water, add 1 tbsp. l. salt with a slide and 2 tbsp. l. Sahara. Boil the brine and pour into jars with tomatoes. Roll up the banks. Wrap in a blanket and leave to cool completely.

That's it, the tomatoes are ready. It remains only to put them in the cellar and wait for the winter - when it will be possible to eat. Bon Appetit!

Salted tomatoes recipe with grape leaves for the winter in a jar

Composition for a 3 liter can:
Tomatoes 1.5-2 kg
Grape leaves 200 g

Brine:
1 liter of water salt - 50 g
Sugar - 100 g

Preparation:

Wash the tomatoes, chop with a fork from the side of the stalk, put in a jar, layering them with thoroughly washed grape leaves. Dissolve salt and sugar in water, bring to a boil, pour the brine into jars. After 15 minutes, drain the brine, bring to a boil again and pour into jars. Roll up the cans, turn them over, wrap them up and leave until they cool completely. Bon appetit and delicious preparations!

On a note
Each tomato, before being sent to the jar, is recommended to pierce with a toothpick or a sterile needle in the area of ​​the stalk. This is to make the tomatoes soak faster and better in the brine and are less likely to burst in the water.

Delight your loved ones with a salty tomato snack with such a pleasant and familiar taste! With juicy colors and a wonderful aroma, it will remind you of summer, become a table decoration and a worthy reason for the pride of the hostess.

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Tomatoes can be salted green or red. In any case, the thing turns out to be delightful.

And although the effect of cabbage brine is somewhat higher, tomato tastes good and has a more operative effect. One drawback - during biting off, they are able to splash abundantly on clothes and then not wash off. Salted tomatoes have come into our everyday life not so long ago. There are no old traditional recipes for salting them yet. Housewives to this day tirelessly conduct various experiments, trying to surpass themselves.

It turns out a delicious product that goes very well with boiled potatoes.

Ingredients (based on two to three three-liter cans):

• tomatoes (varieties "cream", "chumachok") - three kilograms;
• garlic - one head;
• pickling broom of horseradish foliage, cherries, currants, dill (with seeds) - one per jar;
• lavrushka - two leaves, black pepper - ten peas, cloves - two buds, allspice - three peas (for each jar);
• salt - 50 - 60 grams per can.

How to salt tomatoes in jars for the winter:

1. We wash the tomatoes in cold water, without fail, we cut off all the tails. We do not use spoiled vegetables.
2. We wash the pickling "broom", cut it into pieces no longer than a match, mix, achieving uniformity of the composition. We lay out on the banks to cover the bottom. This should take about half of the composition.
3. We lay bay leaves, pepper, cloves in the indicated quantities.
4. We dilute one hundred to one hundred twenty grams of salt in half a liter of boiling water, pour the hot solution into jars with spices.
5. We lay the tomatoes. Do not forcefully do this. Add chives to the jars, the remaining "broom". Some in the middle arrange the next layer - it is allowed.
6. Top up the jars with cold water, close them with nylon caps. It is necessary to gently shake the jar and turn it over several times so that the saline solution spreads evenly.

After that, we leave the cans in a place that is not exposed to the direct rays of the sun. After sustaining three days, we move them to a cool place for two weeks. Allowed to be stored in the refrigerator, on the balcony (if cool enough), in the cellar. Recipe for pickling a tomato you will lick your fingers, try it!

For those who like to diversify their winter diet with the help of blanks, we would like to offer other spinning options: pickling and salting. You can easily find all these and many other recipes in our recipe book on the website.

Salted tomato delicious recipe

Salted tomatoes are considered a delicious snack that cannot be bought in the store. The main advantage is that vinegar is not used. Small varieties of tomatoes in glass containers look very nice. It is recommended to use it in the first half of winter, until the vegetables have lost the bulk of their vitamin composition.

Ingredients:

• pickling broom (one per can) - foliage of horseradish, cherries, currants, dill, parsley, celery, garlic, pepper, mustard seeds, lavrushka and cloves;
• vegetable oil - one spoonful per jar;
• salt - 100 - 140 grams per one and a half liters of water;
• tomatoes - 3 kg for two cans;
• sugar - 20 grams per jar (added if desired).

How to salt tomatoes for the winter:

1. We select strong and red tomatoes with dense pulp. Unripe fruits are allowed to be used, but they should be salted in a separate container.
2. My tomatoes. To make them better saturated with salt, we pierce each with a toothpick.
3. Banks are recommended to be sterilized.
4. We lay out the tomatoes in a container, add a "broom". Make sure the horseradish leaves are on top to prevent mold from forming. For the same purpose, vegetable oil is added, its stain does not allow air to pass through to vegetables.
5. Pour in not too hot (for green) or cooled (for red tomatoes) brine.

Be careful not to pour under the throat - it may leak out during fermentation. We cover the jars with lids and leave them in the room for several days. Then the cans are moved to a cool place and kept for another three weeks.

A simple recipe for pickling a tomato with garlic

One of the most common recipes. Tomatoes keep well throughout the winter.

Ingredients:

• tomatoes - 10 kg;
• fresh dill - 150 gr (about a bunch);
• garlic - 220 gr (5 - 6 heads);
• horseradish - 50 gr (one medium-sized root);
• tarragon - 25 gr (2 - 3 stems);
• hot pepper - 10 gr (one pod);
• salt - 400 gr;
• water - 8 liters.

How to salt tomatoes with a simple salting:

1. The tomatoes are sorted, washed in cold water, the tails are removed.
2. It is recommended to sterilize clean cans.
3. Tomatoes are laid out in a prepared container along with spicy ingredients. Note that you can use a pan, tub, bucket as a container. Vegetables should be stacked as tightly as possible, shake the container periodically. The pickling "broom" is laid out in three steps - bottom, middle, top.
4. Fill in the brine.

If salted in a large container, then the top is covered with a napkin, on which a circle with a load is superimposed. It is periodically necessary to rinse the circle, remove the formed mold. After a month and a half, the tomatoes are completely ready for consumption. But keep in mind that in a large container, red tomatoes are not salted under the load, as they are prone to deformation.

Salting tomato for the winter

This is the only way to preserve the grown tomato crop earlier. Much has changed over time, but this recipe has remained unchanged. salt tomatoes for the winter is within the power of every housewife.

Ingredients:

• pickling "broom" - 1 per can;
• garlic - 3-4 prongs per jar;
• water, preferably spring water;
• coarse salt - 3 - 4 tablespoons per 1 liter of water;
• tomatoes of small and medium varieties.

How to pickle tomatoes for the winter:

1. Tomatoes are selected to be the same size and ripeness. The correct solution is to use slightly unripe vegetables grown in the open field, which have a thin but strong enough skin. Remove the tails, rinse the tomatoes thoroughly with cold water.
2. Salted "broom" is cut into pieces of eight centimeters. We put about half on a three-liter glass container, leave the second for now.
3. We lay the tomatoes, trying to do it as tightly as possible. Garlic is added to the jar at the same time. The remaining spice is laid out on top of each container.
4. It is not scary if, when preparing the brine, add more salt than necessary. The secret is that tomatoes will take in as much as is required for pickling. We prepare brine at the rate of one liter per three-liter jar. Dissolve salt in boiling water, wait seven minutes, start pouring into jars.

We lightly cover the jars filled with brine with nylon lids and leave them in room conditions for several days to activate the fermentation process. When the brine becomes cloudy, the formed gas bubbles will be visible to the naked eye, the jars are tightly covered with lids and sent to a cold place. After a couple of weeks, the tomatoes are ready, you can eat.

How to salt tomatoes in liter jars

It is believed that you can salt in any container, but for convenience they use glass jars.

Ingredients:

• tomatoes - three kilograms;
• salt - three tablespoons;
• sugar - two tablespoons
• pure water.

Cook together:

1. We choose small tomatoes, pierce the skin, put them tightly in jars up to their shoulders.
2. We send large tomatoes to a saucepan and heat them without boiling. We rub the mass through a sieve, add salt and sugar.
3. Jars with small tomatoes are poured with the prepared composition. Make sure that a couple of centimeters remain free to the top of the neck.
4. A liter can of tomatoes is sterilized in boiling water for ten minutes.

This recipe makes delicious tomatoes in their own juice.

How to salt tomatoes for the winter

The recipe is convenient for those who live in urban settings without a cellar. Moreover, it is quite expensive to purchase such a product in winter, but you always want something unusual, spicy-sour, salty ...

Ingredients:

• "Bouquet" for pickling - 1 per can;
• garlic - 3 - four cloves;
• salt - 5 - 6 tablespoons;
• sugar - 3 tablespoons;
• water - 2.5 liters;
• tomatoes.

Cooking method:

The whole recipe is based on the preparation of a tomato in a three-liter glass container.

1. A pickling "bouquet" washed in water is placed on the bottom of a clean jar.
2. Tomatoes are washed with cold water, pierced in the area of ​​the stalk with a toothpick several times, and sent to the jar.
3. We put the garlic, cutting it coarsely.
4. Boil water for the brine, add salt and sugar, wait a little. Pour jars of tomatoes with a not very hot brine. At the same time, we place a metal spoon in the jar so that it is in contact with the glass wall. This measure is necessary so that the glass does not burst from the hot brine.
5. Lightly cover the jar with a lid, leaving access for air. In this position, everything remains in a warm place for a couple of days.

As soon as the brine becomes cloudy and bubbles appear, the lids are put on tighter, the cans are sent to a cool place. Tomatoes can be eaten after a week. The recipe is super!

A simple recipe for pickling tomatoes in jars

This recipe for green tomatoes has its own peculiarity. To prevent the tomatoes from being harsh, they are preliminarily kept in boiling brine (water and salt) for two minutes

Ingredients:

• tomatoes - 10 kg;
• dill - 200 gr (a pair of bundles);
• currant (black-fruited variety) - 100 gr (80 - 100 leaves);
• granulated sugar - 200 gr;
• coarse salt - 250 gr;
• water - 5 liters.

Cooking method:

1. We sort out the tomatoes, discard the spoiled ones, rinse them in cold water, removing the tails.
2. We cut the spicy set into small pieces, put them in containers (can be divided into several layers).
3. Boil water, dissolve salt.
4. For a couple of minutes we send the tomatoes into the boiling brine, then we put them in jars.
5. Add sugar to the brine, continuing to boil until completely dissolved.
6. After waiting a little, fill the jars with tomatoes.

It is necessary to store the tomatoes for several days in the room, then rearrange them to a colder place. The appetizer is the first grade!

Salted tomatoes have always been considered one of the special delicacies in Russia. There are many ways to salt them for the winter. In winter, these vegetables will remind you of the summer season.

Cooking time: Not indicated

To prepare a 3 liter jar you will need:

- 7-10 peas of black and allspice,

- 4 pieces of laurel leaves,

- 3-4 cloves of garlic,

- a couple of sprigs of parsley,

- 0.5 tsp mustard seeds,

You can replace the mustard seeds with mustard powder. But with powder, the taste is more vigorous and bright. If you want to experiment, then you can add other spices.

Wash the tomatoes well and dry them with a napkin.

We prepare a jar - wash it and sterilize it. You can support it over steam to speed up the process.

Put greens, peppers, bay leaves, mustard, horseradish on the bottom.

We prick the tomatoes several times with a fork (in the place of the stalk). This is done so that, during cold salting, they are better saturated with brine and salted.

We begin to stack the tomatoes, trying to fill the jar tightly. Add mustard seeds.

We take a liter of boiled water and dilute salt and sugar in it. The water should be at room temperature. Stir the water thoroughly so that the salt dissolves well.

Fill the tomatoes with cooked brine.

We leave the jar to infuse for 1-2 weeks. It should stand at room temperature without a lid - this is important to get the right taste.

To prevent dust and midges from getting into the jar, you can cover it with gauze.

There is no need to be afraid that the tomatoes will turn sour.

After a couple of weeks, we put on a plastic lid on the jar and put it in the refrigerator. There vegetables will ripen for another 2-4 weeks.

After a month, you can taste our tomatoes. Delicious, isn't it? We also recommend using a recipe for making delicious pickles for the winter.

Recipe for preparing salted tomatoes for the winter in a cold way without vinegar. This snack is quicker and much healthier because it does not contain vinegar.

Cold pickling tomatoes without vinegar

Cold pickled tomatoes without vinegar are a great way to save time and make wonderful winter preparations. Cold salting differs in that it helps to preserve all the useful substances of vegetables, however, it should be borne in mind that pickles prepared in this way cannot be stored for a long time in room conditions, only in a refrigerator or cellar. In consistency, vegetables prepared in this way remain firm and look very appetizing.

There are so many different recipes for pickling tomatoes, and everyone can choose what is right for him. Vegetables can be spicy, or lightly salted - it all depends on the recipe chosen. Cold pickled tomatoes in jars without vinegar are incredibly appetizing and are definitely suitable for those who cannot eat pickles. Therefore, everyone should try this method of harvesting reds.

True, before proceeding with the direct preparation of pickles, the fruits should be carefully prepared. They should be elastic without any flaws, small in size. The tomatoes need to be washed and the stalks are torn off, and then the fruits must be allowed to dry completely on a paper towel.

As for the container, it should also be thoroughly rinsed and doused with boiling water. There is no need to worry about the complete integrity of the bank, since you do not need to roll them up. A glass jar, a barrel, a tub, and even a plastic bucket may well serve as a container. Also, housewives should take into account that:

1. For blanks, it is necessary to take equally ripe fruits of approximately the same shape.

2. Do not mix several varieties of tomatoes.

3. Fruits of fleshy varieties are best suited for pickles.

4. To avoid bursting the skin of the fruit, you should simply pierce them with a toothpick at the stalk.

5. Wash tomatoes and herbs as thoroughly as possible.

6. The brine can be made both cold and hot at once, and then cooled.

To pickle tomatoes according to this recipe you will need:

• tomatoes - 6 kg;
• salt - 2 tbsp. l .;
• water - 800 ml;
• peeled garlic - 1 cup;
• salad peppers - 2 pcs.;
• bitter pepper - half;
• fresh dill - 1 bunch.

First, boil water, add the specified amount of salt to it, then let the mixture boil again. Let it simmer for a few minutes and remove from heat. Leave the brine to cool completely.

Now you should finely chop the peeled garlic, washed greens, salad peppers with a previously removed stalk and hot pepper. All this must be passed through a meat grinder (it is best to use a large stack).

When the brine is completely cool, you can lay the fruits in a container, if you come across large ones, you can cut them into pieces. The reds should be laid in layers, sprinkling with garlic and herbs.

Pour the prepared solution into the filled container. We close the container with a nylon lid. We leave the pickles in a cold place for 10 days. It is also necessary to take into account the possibility that the liquid may spill out of the container, so it should be in a bowl or on a plate. After two weeks, the tomatoes are ready to eat.

To prepare a spicy snack, you will need the following ingredients:

• tomatoes - 1 kg;
• dill - 30 g;
• cherry - 1 leaf;
• currants - 1 leaf;
• bay leaf - 3 pcs.;
• water - 1 l;
• mustard powder - 15 g;
• sugar - 70 g;
• black peppercorns - 7 pcs.;
• salt - 1 tbsp. l.

Put the fruits in the prepared container and put them with lavrushka, dill, currant and cherry leaves. In a saucepan, bring the water with salt, sugar and peas to a boil. Then add mustard powder, after which we let the mixture cool completely.

Pour cold brine into a container with fruits and close it with a plastic lid. Store curls in a cool, dark place. After 14 days, pickles can already be served.

The appetizer according to this recipe turns out to be very unusual, here's what it takes to make it:

• tomatoes - 1.5 kg;
• honey - 5 glasses;
• lemon juice - 100 ml;
• sea ​​salt - 5 g;
• garlic - 4 cloves;
• cilantro and basil to taste;
• chili pepper - ½;
• olive oil - 60 g.

Small cross-shaped cuts should be made on the washed fruits and immersed in boiling water for a few seconds. The tomatoes can now be peeled and sprinkled with salt. In this form, they should stand until the salt has completely melted.

Next, mix the peeled and chopped garlic, chopped cilantro, chili and basil. Mix the lemon juice and honey separately. Put the tomatoes in a container and sprinkle them with garlic, herbs and pepper. Add the juice that came out of the fruit to the honey-lemon mixture, add olive oil there.

Pour the resulting marinade into a container for reds, it should cover them with a cavity. The twist should stand at room temperature for several hours, after which it must be sent to a cold, dark place.

Cold green tomatoes

You can salt not only red tomatoes, but also green ones. And by the way, they turn out to be no less tasty. Here's what is required for salting according to this recipe:

• tomatoes (green) - 1 kg;
• currant - 5 leaves;
• dill umbrellas - 2 pcs.;
• garlic - 7 cloves;
• horseradish - 3 sheets;
• chili pepper - 1 pc.;
• allspice - 3 pcs.;
• water - 1 l;
• salt - 2 tbsp. l.

Finely chop the garlic and chili. Put some herbs and spices on the bottom of the prepared container, and up the tomatoes in one row. It takes about half a pot. Then again sprinkle the fruits with herbs, garlic, chili and allspice, and put the tomatoes again. Fill the container to the top with such layers.

Dissolve salt in water and pour it into a container with tomatoes, and then close everything with a plastic lid. It is necessary to leave the seaming in a cold place for a week, and then open and release the formed gas and, closing again, send it to stand in the refrigerator. After a month, tomatoes can and should be eaten.

It is very easy and quick to prepare rolls according to such recipes, there is no need to waste time, prepare hot brine and engage in painful sterilization of workpieces. In addition, pickled tomatoes without vinegar are very healthy and will become a real decoration for your winter table.

Cold pickled tomatoes in jars without vinegar, Simple recipes with photos

Healthy snacks for the winter! Let's talk about how to make delicious pickles from tomatoes without using hot brine and vinegar.

How to pickle tomatoes for the winter without vinegar?

A recipe for harvesting green, red tomatoes without vinegar in jars for the winter.

In Ukrainian, this method of salting is called “ferment tomatoes”. Those. tomatoes do not undergo any heat treatment, but ferment only due to fermentation.

I really love pickled tomatoes.

How to pickle tomatoes in a jar?

Put currant leaves, lavrushka, parsley on the bottom of a 3-liter jar. peppercorns (black and allspice) a few peas each. Put the tomatoes and cut one onion in half rings. Add a slice of red pepper (chili) and parsley. Pour 70-80 g of salt into a jar (an incomplete 100-gram stack) and fill it with cold water and close it with a nylon lid. Everything. We put it in a cold place (cellar).

Tomatoes ferment more slowly in a jar than in a bucket or saucepan. Therefore, they can reach the New Year.

If you are fermenting tomatoes in a large saucepan, add 2 cups of salt to one bucket of water.

P.S. To prevent mold (film) from forming, add an acetylsalicylic acid tablet to the jar.

In the village, almost everyone fermented: cabbage, cucumbers, tomatoes. Without any vinegar, with vinegar, it's already pickling. And pickled pickled tomatoes are an excellent snack for hot boiled potatoes, or better for mashed potatoes, the taste of childhood.

There are no wooden barrels, they have sunk into the summer, we ferment in 3-liter jars. Banks, my lids for them, sterilize. Ripe, but strong tomatoes and greens for my pickling. Greens can be cut into strips, the composition is classic: horseradish leaves, currant and cherry twigs, dill with seeds.

For one 3-liter can you need

1.5 kg of red tomatoes, a handful of herbs, 2 bay leaves, 8-10 black peppercorns, 2 cloves, 2-3 allspice peas, garlic cloves if desired. For pouring: for 1 liter of boiling water

200 grams of coarse rock salt

Close the bottom of the jar with chopped herbs, put spices, put tomatoes, cover with herbs on top. Boil water, add salt, stir until completely dissolved. Pour hot saline solution into a jar, close the jar with a lid and leave it indoors for two or three days. During this time, ferment the brine slightly, immediately rearrange the cans of tomatoes in a cool place: in the refrigerator, on the balcony, in the basement. Do not touch for 2-3 weeks, the tomato leavening process is in progress. Then you can taste the tomatoes.

How to pickle tomatoes for the winter without vinegar?

In Ukrainian, this method of salting is called “ferment tomatoes”. Those. tomatoes do not undergo any heat treatment, but ferment only due to fermentation. I really love pickled tomatoes.

Cold pickled tomatoes in jars without vinegar

The hostesses' fantasies are endless. They add new ingredients to the recipe. Of course, it is recommended to make hot salting, but cold canning is healthier. Cold pickling of tomatoes in jars without vinegar is simple, the main thing is to follow the instructions.

Option for pickling tomatoes with the cold method No. 1

The blank is every woman's favorite business. Every year in the summer everyone tends to close the tomatoes to feast on them in the winter. Many are accustomed to cupping according to a recipe they are already familiar with, and do not want to experiment once again. And someone even prefers to use salted tomatoes in jars in a cold way without vinegar. Below will be presented a recipe for tomatoes for the winter, which is still worth writing down.

2 kilograms of tomatoes;

A large spoonful of vinegar essence;

3 large spoons of table salt;

A large spoonful of granulated sugar;

Black currant leaves;

Let's start cooking:

For a start, it is recommended to sterilize the cylinders. This is done with steam or as a simple wash of the soda container. Then you need to prepare the tomatoes. They must be thoroughly washed and sorted out. You need to look very carefully so that rotten or crushed fruits are not caught. You need to cut off the tail of each tomato and pierce this place with a fork once. This will help the brine to flow inside.

At the bottom of each container should be laid out a horseradish leaf and dill inflorescence. Then you need to carefully stack the tomatoes so as not to damage any of the fruits. Vegetables should be stacked close to each other. Prepared spices and leaves need to be added through each layer.

Option for pickling tomatoes with the cold method No. 2

Many housewives like to preserve vegetables in the cold way. This recipe will especially appeal to busy women who do not even have time to cook. And here you don't need to boil anything and waste extra minutes. Also, after cooking, vegetables do not lose their beneficial properties. Below will be a recipe where the ingredients are calculated for a three-liter bottle. Accordingly, if you need to close a couple of cans of instant salted tomatoes, then multiply the number of ingredients by 2, if 3 - by 3, and so on.

For pickling tomatoes you will need:

2 kilograms of tomatoes;

45 grams of mustard powder;

2 liters of purified water;

Let's start cooking:

The first step is to wash all the cylinders. Better clean them with baking soda. She is able to destroy any pollution. It will also take a few minutes to sterilize the jars. Then you should thoroughly wash the vegetables and sort them. It is advised to get rid of the tails, and put rotten and crumpled fruits aside. Now you need to boil the water. It must be peeled, but in no case from the tap, otherwise the whole taste of the snack will deteriorate.

Prepared seasonings must be placed in each bottle. You can add celery leaves to add flavor. Hot peppers and a few cloves of garlic are usually added to add pungency. After that, you will need to very carefully put the tomatoes in the banks, distributing them close to each other. The bottle must be filled up to the shoulder.

You will need to add table salt to each container filled with vegetables. Fill the cans with purified water. It should fill 2 cm above the vegetables. Take the amount of water by eye. Usually more than 2 liters are not required for a 3 liter bottle. On top you need to lay mustard powder wrapped in gauze. The cylinders can be closed with plastic caps. The workpiece must be sent to the refrigerator. After a month, the snack can be eaten. Cold pickled tomatoes in jars without vinegar with mustard are ready.

Option for pickling tomatoes with the cold method No. 3

Everyone wants to pamper themselves with something salty or sour on cold winter days. For this occasion, every year women make preparations from vegetables. Tomatoes and cucumbers are taking the lead in homemade products. There are many recipes for salted tomatoes, most of which use vinegar essence. But not everyone loves tomatoes prepared with the addition of this ingredient, so they try in every possible way to exclude vinegar in their recipe. You can try making delicious pickled tomatoes with the addition of aspirin.

For pickling tomatoes you will need:

5.5-6 kilograms of tomatoes;

Half a glass of granulated sugar;

A glass of vinegar essence;

3.5 liters of purified water;

A pair of heads of garlic;

Celery for flavor;

Black currant leaves;

Half a glass of rock salt;

2 aspirin tablets in a 3 liter jar.

Let's start cooking:

You need to sterilize the cylinders in advance. In each of them, add 3 cloves of garlic, pre-chopped, a couple of bay leaves, herbs and a little allspice. Before pickling, all the tomatoes should be pierced with a fork, so they will be salted better. Vegetables must be placed close to each other in jars. This must be done carefully so as not to damage the fetus. At the very end, it is advised to add celery, garlic and vinegar essence.

Be sure to try the resulting brine. If everything is ok, leave the cylinders to infuse. After a certain period of time, the brine will need to be drained into the pan using a lid with holes. Put aspirin tablets into cylinders and fill with brine again. Banks must be closed with plastic lids pulled out of boiling water. It is better to store such a workpiece in the refrigerator. After 2 weeks, the snack can be tasted. Cold pickled tomatoes in jars without vinegar with aspirin are ready.

Option for pickling tomatoes with the cold method No. 4

There is a category of people who love exclusively green tomatoes. They can be, like red fruits, very tasty to cook. Basically, all housewives make preparations with vinegar, but few people know the recipe for making salted green tomatoes without adding this ingredient. This recipe suggests cold cooking salted tomatoes in jars without vinegar and sugar.

For pickling tomatoes you will need:

1 kilogram of green fruits;

Leaves of a currant bush;

5 cloves of garlic;

Hot pepper (optional);

2 large spoons of table salt.

Let's start cooking:

All ingredients in the recipe are sized for one two-liter can. You will first need to prepare the vegetables. To do this, you need to thoroughly wash the tomatoes and sort them. It is highly recommended to get rid of the tails and discard the rotten fruits. Next, you should prepare your favorite spices.

All cylinders must be pre-cleaned in any way. A small amount of chopped greens is dropped to the bottom of each jar. Then vegetables are stacked close to each other. The next layer is finely chopped herbs, garlic and hot peppers, if you chose it as an additional component. So, alternating the prepared spices and tomatoes, you need to fill the entire container. The last layer is laid out with dill and herbs.

Now you need to prepare the brine. To do this, you need to dissolve table salt in purified water. After that, the finished composition should be poured into a container with vegetables. The water should cover the tomatoes. After that, the jar can be closed with a plastic lid pulled out of boiling water. Salted green tomatoes for the winter in jars in a cold way without vinegar are ready. The workpiece can be transferred to a cellar or refrigerator, there is no difference, the main thing is that it is cool there. Tomatoes can be tasted in a month.

All recipes for salting vegetables are very simple. Most of them add vinegar essence. Many, for certain reasons, due to their health, cannot use it. Such people consider salted tomatoes in jars to be a real find in a cold way without vinegar. All of the above recipes are good in their own way. Choose, create and treat your family with delicious and healthy preparations.

Cold pickled tomatoes in jars without vinegar

Salted tomatoes in jars in a cold way without vinegar, in addition to their pleasant taste, retain all the useful substances. You will find the best recipes for salted tomatoes in jars for the winter in this article.

Admit it honestly, do you know how to salt tomatoes for the winter? Salting a tomato for the winter is a very simple and not time-consuming process, but not all housewives get delicious salted tomatoes for the winter. And today, dear friends, I want to tell you about the recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years.

I tried a variety of salted tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but grandmother's salted tomatoes under a nylon lid for the winter remain the standard of quality for me. Grandma's recipe for delicious salted tomatoes for the winter is to use a certain set of spices and roots, as well as the ideal ratio of salt and water.

There is nothing in the world tastier than salted red tomatoes for the winter in jars, with mashed potatoes and rich pork goulash ... As if yesterday I was a little girl, and my grandmother told me how to salt tomatoes in jars for the winter. I helped her with interest, and the maximum that I was instructed to do was peel the garlic and wash the tomato jars.

Today my little daughter helped me to cook salted tomatoes for the winter in jars in a cold way. She was incredibly interested in filling the jars with tomatoes and laying out the spices. But most of all she wanted to know: why it is impossible to salt Lego together with tomatoes.

I hope I convinced you to cook delicious pickled tomatoes for the winter? Then welcome to my kitchen, where I will tell you in all the details how to pickle tomatoes for the winter is simple and tasty.

Ingredients for pickling tomatoes:

• tomatoes
• parsley root
• horseradish root
• carrot
• garlic
• black peppercorns
• hot peppers in pods

Brine:

• 1 liter of cold water
• 1 tbsp salt with a slide

How to salt tomatoes for the winter in jars:

The most time-consuming part of preparing salted tomatoes for the winter in jars is preparing the ingredients for pickling. I salted five liter cans at a time, so I had to work hard. We clean the garlic, at the rate of 5-6 small cloves per 3-liter jar. We also peel and chop carrots, parsley root, horseradish root. Do not forget to prepare hot pepper pods, black peppercorns and parsley.

Next, we lay out the prepared ingredients in clean cans. I added all the spices "by eye", but if you are preparing salted tomatoes for the winter in jars in a cold way for the first time, it is better to observe the golden mean, and use in the following proportions for a three-liter jar:

• 5-6 cloves of garlic,
• 5 black peppercorns
• 50 grams of parsley root
• 50 grams of carrots
• 3-4 pieces of horseradish root
• 2-3 sprigs of parsley
• 1-1.5 pods (small) hot pepper

Following the spices, fill the jars with washed tomatoes. In the process of laying, the jars need to be shaken so that the tomato fits as much as possible. We put large tomatoes at the bottom of the cans, and put small tomatoes closer to the neck. I will not advise tomato varieties for pickling, since I know little about them. The main thing is that the tomatoes are small, fleshy and with thick skin.

Next, we will prepare a brine for our future salted tomatoes in jars: we dilute one heaped tablespoon of salt in one liter of cold running water. Rock salt is needed, and by no means iodized.

Fill the jars of tomatoes with brine up to the neck to the level of the strips.

At the next stage of pickling the tomato, we cover the jars with nylon lids, and put the jars with tomatoes in a cool dark place for storage - in the cellar, or in the refrigerator. After 10 days, the brine in the tomato jars will become cloudy and fermentation will be almost complete.

At this stage, you need to pour one tablespoon of vegetable oil into each jar of tomatoes so that a white crust does not form. Fully salted tomatoes for the winter in jars will be ready to eat in 40-45 days.

Salted tomatoes for the winter in jars in a cold way have one significant drawback: jars of salted tomatoes must be stored in the cellar, or in the refrigerator. Salted tomatoes are prepared for the winter without vinegar and without sterilization, so they will not survive storage at room temperature. But even if you don't have a cellar, I highly recommend you prepare at least one can of these delicious pickled tomatoes and store it in the refrigerator.

You yourself will be surprised how quickly these salted tomatoes disperse. Also, if you liked my recipe for salted tomatoes for the winter in a cold way, you can pickle tomatoes at the end of September, when it is no longer hot, and store jars of salted tomatoes on the glassed-in balcony until the first severe frosts.

Salting is a common preservation method, thanks to which you can eat vegetables until spring. Sodium chloride blocks the growth and reproduction of rotting microorganisms. The technology of this method is almost the same for all vegetables, but tomatoes require a special approach. What recipes for pickling tomatoes for the winter to choose, and how to make the taste of the preparation unforgettable?

Easy to prepare

It is hard to believe that even a couple of centuries ago this vegetable in Russia was considered an inedible and useless overseas "curiosity". There was even a misconception about the toxicity of the fruit. But today agriculture has more than 2 thousand species. How to understand this variety and choose the "right" tomatoes? Indeed, when salting, it is so important to preserve the shape and juiciness of the vegetable.

Salting tomatoes for the winter: "tomato" subtleties

Tomatoes, unlike some vegetables, such as cucumbers or zucchini, have their own unique bouquet of taste. In order not to drown out the taste and aroma of tomatoes, when salting them, you need to use about two times less spices than when preserving the same cucumbers. High-quality pickling of tomatoes requires compliance with four rules.

1. Do not use large containers. Hard cucumbers can be pickled in large containers, even in a barrel. For tomatoes, it is advisable to use smaller dishes - containers of 1-10 liters. Since they are deformed under their own weight.
2. Make a stronger pickle. The sugar concentration in tomatoes is higher than in cucumbers, so more salt is needed for preservation. Traditionally, brine for green fruits is made, observing the ratio of 300-400 g per 5 liters of water, and for ripe ones - 250-350 g.
3. Calculate the ratio correctly. Usually, the amount of fruits and brine takes up half the volume of the dishes: 1.5 kg of fruits and 1.5 liters of brine are placed in a three-liter container. A deviation from this indicator by 100 g (or 100 ml) is allowed with an increase or decrease in the density of the masonry.
4. Take into account the duration of the fermentation process. Fermentation lasts about two weeks at a temperature of 15-20 ° C (with the cold method). This is due to the fact that a poisonous substance - solanine - accumulates in tomatoes, especially unripe ones.

Choosing a "pot-bellied" vegetable ...

When choosing "material" for future harvesting, carefully examine the fruits. Unspoiled ones, the skin of which has no damage, should be used. It is worth paying attention to two more nuances.

1. Preference for plum shape. Such fruits are covered with a dense skin, which does not allow them to deform when preserved, and at the same time they are juicy and fleshy inside. The following varieties of tomatoes are perfect for pickling: "Humbert", "Mayak", "Gribovsky", "Fakel", "Novinka", "De Baro", "Titan", "Ermak", "Bison".
2. The degree of maturity. Green tomatoes keep their shape perfectly, as well as medium ripeness. However, ripe, red fruits can also be salted, however, you need to handle them more carefully.

Tomatoes will be salted better if you put fruits of the same variety and approximately the same size in one jar.

... and other ingredients

In addition to tomatoes, salting requires water and salt. Ordinary cooking, iodized can not be used. The originality of the workpiece is achieved through the use of spices. They go well with tomatoes:

• Dill;
• Red pepper;
• parsley;
• celery;
• garlic;
• tarragon.

To keep the tomatoes strong and elastic, oak and cherry leaves, which contain a large amount of tannins, are thrown into a container with salting.

Technology: 3 ways

Before proceeding with salting, it is necessary to carry out preparatory measures. Before salting tomatoes in jars for the winter, wash the tomatoes thoroughly without damaging the peel, spread them on towels and wait until they dry, and then carefully remove the stalks. All other vegetables from the selected recipe, herbs and leaves are also thoroughly washed and freed from excess water. Salting containers and lids must be washed with laundry soap or soda, sterilized. If vegetables are cold-salted, container sterilization is not necessary. There are three ways to pickle:

• cold - brine at room temperature is used;
• hot - boiling brine is used;
• without brine - whole fruits are salted in tomato puree.

Each of these methods has its own specifics, which are reflected in the table below.

Table - Features of salting methods

Method	Peculiarities
Cold	- The fruits are not deformed; - long fermentation process (6-14 days); - sterilization of cans is not required; - more nutrients are stored in vegetables
Hot	- Tomatoes can deform and crack; - the method is more suitable for green fruits; - some of the nutrients are lost; - sterilization of cans is needed; - there is no fermentation process
No brine	- Sterilization of cans is required; - the workpiece is juicy; - the method is great if there are a lot of cracked and overripe fruits

7 cold methods ...

In the recipes below, except for the last one, the brine is prepared in the same way. Salt, for better dissolution, is poured with half a glass of hot water, diluted with the remaining cold volume according to the recipe. The brine is settled and filtered through gauze folded in several layers.

Authentic

Peculiarities. This “grandmother's” recipe has remained unchanged for several generations. The main rule is tomatoes and nothing else. Well, maybe a couple of spices for flavor.

Ingredients:

• main ingredient - 1.5 kg;
• water - 1.5 l;
• salt - 150 g;
• hot pepper - one pod;
• dill - 50 g;
• parsley, tarragon and celery - 15 g;
• currant leaves - two pieces.

Technology

1. Make a pickle.
2. Put a third of all greens in a jar.
3. Lay out the tomatoes, alternating with herbs.
4. Pour in the brine.
5. Close the lids and keep at 15-20 ° C for two weeks: the brine should become cloudy during this time.
6. Clean the surface of the tomatoes from foam and mold, add fresh brine to the container.
7. Roll up and place in cool storage.

Onion chopped into rings can be added to salting.

With bell pepper

Peculiarities. Any spices in this recipe, as in any other, can be changed to your taste, but the salt concentration cannot be adjusted.

Ingredients:

• main ingredient - 10 kg;
• water - 8 l;
• salt - 0.5 kg;
• sweet pepper - 250 g;
• hot pepper - one pod for each jar;
• garlic - 30 g;
• dill - 150 g.

Technology

1. Prepare the brine.
2. Remove the sweet pepper from seeds and stalks, cut into strips, remove the skin from each clove of garlic.
3. Place the main ingredient in jars, alternating with layers of herbs, bell pepper and garlic.
4. If desired, put a pod of hot pepper in each container.
5. Pour with brine and close.
6. Withstand 10-12 days at 15-20 ° C.
7. Clean the tomatoes from mold and foam, add fresh brine to the container.
8. Roll up.

With horseradish and garlic

Peculiarities. This preservation can be made sharper by doubling the amount of horseradish and cutting the hot peppers before putting them in the jar. In this case, you need to add 200 g of dill, and take not 400, but 600 g of salt.

Ingredients:

• main ingredient - 10 kg;
• water - 8 l;
• salt - 400 g;
• garlic - 150 g;
• horseradish root - 20 g;
• tarragon - 25 g;
• hot pepper - a pod for each jar.

Technology

1. Make a pickle.
2. Remove the peel from the horseradish, cut into large pieces, peel the garlic cloves and cut in half. Put the tomatoes in jars, alternating with herbs and seasonings.
3. If desired, put hot pepper in each container.
4. Pour with brine and leave in a warm room for 12 days.
5. Peel the tomatoes, add fresh brine, roll up and place in cool.

Cinnamon

Peculiarities. Tomatoes, pickled with cinnamon, have a spicy, warming taste. You can add other spices to such a preparation, but it is better to do without dill so as not to interrupt the oriental flavor.

Ingredients:

• main ingredient - 10 kg;
• water - 10 l;
• salt - 0.5 kg;
• cinnamon - one and a half small spoons;
• bay leaf - 5 g.

Technology

1. Put the tomatoes in jars, placing laurel and cinnamon between the vegetables.
2. Pour with brine, close.
3. Keep for 10-12 days at 15-20 ° C.
4. Peel the fruits, add fresh brine, roll up.

With green fruits

Peculiarities. Such a blank can be done without heat treatment of the fruits, but then they will turn out to be harsh for an amateur.

Ingredients:

• green tomatoes - 10 kg;
• water - 5 l;
• salt - 250 g;
• sugar - 200 g;
• dill - 200 g;
• currant leaves - 100 g.

Technology

1. Make a pickle.
2. Keep the tomatoes in parts in boiling water for one or two minutes, then cool with running water.
3. Arrange the cooled tomatoes in jars, mixed with herbs.
4. Pour sugar into each container and pour in the brine.
5. Leave in a warm place for six to seven days.
6. If necessary, peel the fruits, pour fresh brine into the container.

Pickled green tomatoes are a popular dish in Georgia. Prepared according to the described recipe, they are aromatic and crispy.

With carrots

Peculiarities. Carrots will prevent the tomatoes from souring. Therefore, cold pickling tomatoes can be done in a bucket or large enamel pot. You do not need to remove the stalk from the tomatoes, this will help the fruits to keep their shape.

Ingredients:

• tomatoes and carrots in a ratio of 10: 1;
• salt at the rate of 0.5 kg per bucket of water;
• garlic, bay leaves, parsley, hot peppers and other spices to taste.

Technology

1. Make a pickle.
2. Put the tomatoes in a prepared bowl, sprinkle with carrots and spices chopped on a coarse grater.
3. Pour brine over vegetables.
4. Cover the top with a napkin made of natural fabric, put a large wooden chopping board, press down with a load.
5. Place the container in a cool place. Thus, tomatoes can be stored all winter.

As soon as mold appears on the vegetables, it must be immediately removed with a clean napkin.

With cloves

Peculiarities. For this method, the brine is prepared in a special way. In the full volume of water, you need to stir salt, sugar, add laurel. Boil for about five minutes, then cool.

Ingredients:

• main ingredient - 1.5 kg;
• water - 2 l;
• garlic - three to four cloves;
• hot pepper - a pod;
• parsley - two branches;
• dill - two umbrellas;
• cherry and currant leaves - three each;
• carnation - two or three buds;
• mustard seeds - a small spoon;
• allspice - two peas;
• bay leaf - two pieces;
• salt - 4 large spoons;
• sugar is a small spoon.

Technology

1. Prepare the brine.
2. Put some of the greens in the jar, then the tomatoes, put the pepper between the fruits. Cover the vegetables with herbs and sprinkle with mustard.
3. Pour in the brine. Close the jar.
4. Cool for three weeks.

A teaspoon of citric acid can be added to the brine along with sugar and salt. This will give the tomatoes a characteristic sourness and extend the shelf life of the workpiece.

... and 5 hot

Experienced housewives, when implementing the hot method, recommend making a puncture with a toothpick or needle near the stalk of each tomato before putting the vegetables in jars. This will prevent the fruit from cracking.

Classical

Peculiarities. This method can be used to preserve tomatoes with apples, plums and even beets. To do this, the components are laid out in the following sequence: half of the greens, apples (or other fruits or vegetables), tomatoes, the remaining greens.

Ingredients:

• main ingredient - 2-3 kg;
• water;
• salt - two large spoons;
• sugar - two to four large spoons;
• vinegar 9% - a large spoon;
• cherry leaves, horseradish, currant;
• parsley;
• Dill;
• garlic, black peppercorns to taste.

Technology

1. Send half of the leaves and herbs, garlic and pepper to jars, then put the tomatoes, and again a layer of leaves and herbs on top.
2. Pour in boiling water, wait five minutes.
3. Drain the water carefully into a saucepan, stir in the sugar and salt and simmer for five minutes. Add vinegar at the end.
4. Pour the brine into the jars, roll up.
5. Turn upside down, placing them on a tray or on a baking sheet. After final cooling, put away in a cool place for storage.

Jars can be sterilized in any way: in an oven, multicooker, microwave or steam bath.

With carrot tops

Peculiarities. A jar with tomatoes salted in this way will not only have an unusual look, but a very original and memorable taste. It is advisable to take the tops from large vegetables.

Ingredients:

• main ingredient - 15-20 medium-sized pieces;
• water - 1 l;
• salt - a large spoon;
• sugar - four large spoons;
• vinegar 9% - a large spoon;
• carrot tops - four to five branches;
• aspirin - one tablet.

Technology

1. Put some of the carrot tops in a liter jar.
2. Fill the container with tomatoes.
3. Cover the top with small sprigs of tops.
4. Pour water into a saucepan, stir sugar and salt, boil and simmer over medium heat for three to four minutes.
5. Pour the brine into the tomatoes, cover and leave for 10-15 minutes.
6. Gently drain the liquid into a saucepan, boil again and simmer over medium heat for five minutes. The container with vegetables should be covered with a lid.
7. Pour the brine into a jar, wait seven to ten minutes.
8. Drain the liquid into a saucepan and simmer for five minutes.
9. Crush an aspirin tablet and pour the powder into a jar.
10. Pour the solution into the tomatoes, pour the vinegar into the container, cover with a lid.
11. Let stand, rotating the can from side to side to release excess air.
12. When all the air bubbles come out, twist the jar, turn it upside down and wrap it up with a blanket.
13. Put away for storage in a day. The workpiece will be ready in two to three months.

If you salt tomatoes with aspirin, the tomatoes will be stored longer, and the jar will not "explode".

In a saucepan

Peculiarities. The pot must be thoroughly washed with baking soda or laundry soap and rinsed with boiling water.

Ingredients:

• the main ingredient is how much will go into the pan;
• salt at the rate of 350 g per 5 liters of water;
• spices to taste: garlic, black peppercorns, basil, mint, cherry and currant leaves, dill.

Technology

1. Send the tomatoes to the pan, shifting the fruits with spices; there must be a layer of greenery on top.
2. Dissolve salt in water, put on fire and boil for five minutes.
3. Cover the tomatoes in a bowl with a large plate (in diameter it should be approximately equal to the diameter of the inner walls of the pan) and pour the brine into the container right on top of the plate to the brim.
4. Close the container with a lid.
5. Cool down. Tomatoes will be ready in a month.

Salting a tomato hot does not allow vegetables to be stored in the pan for a long time. It is advisable, after the tomatoes are ready, to arrange them in the jars.

With garlic filling in honey brine

Peculiarities. Salted tomatoes in jars will get an exotic flavor if prepared with honey.

Ingredients:

• the main ingredient is how much will fit in a three-liter jar;
• salt - two large spoons per liter of water;
• honey - 1.5 large spoons per liter of water;
• parsley and garlic to taste.

Technology

1. Chop the garlic with a press and mix with finely chopped parsley.
2. Cut the stalks out of the tomatoes with a sharp knife, making a depression to the middle of the fruit.
3. Push a mixture of garlic and herbs into the resulting "pits".
4. Send the tomatoes to the jar.
5. Stir salt and honey in water, boil.
6. Drain the brine into a jar, wait ten minutes.
7. Gently pour the liquid into a saucepan, bring to a boil.
8. Pour into a jar, tighten the lid.

Express recipe

Peculiarities. For stomach problems, it is better to use recipes for pickling tomatoes without vinegar. The described option is perfect for this, while the conservation will be ready after a few days. A feature of the method is that not whole, but chopped tomatoes are salted.

Ingredients:

• tomatoes - 2 kg;
• water - 5 l;
• salt - two large spoons;
• garlic - head;
• sugar - ten large spoons;
• dill - a bunch;
• hot pepper to taste.

Technology

1. Send dill, pepper and garlic to a jar, and tomatoes cut in two on top. Put the second part of greens and garlic on top.
2. Boil water, stir in sugar and salt, leave on medium heat for five minutes.
3. Pour the brine into containers with the workpiece, close the lids.
4. Withstand a day at 20 ° C.
5. Put away in a cool place. After three days, the salting is ready.

When added as a spice celery, you can get a special, unconventional taste of salted tomatoes.

No brine

Harvesting salted tomatoes without brine involves an additional step: cooking tomato puree. This is where the "illiquid" in the form of crumpled and cracked fruits comes in handy, which will not be suitable as the main ingredient in other methods.

Traditional

Peculiarities. The tomato mass for this recipe is made from overripe vegetables processed with a blender. First, you need to remove the skin from the fruit.

Ingredients:

• whole tomatoes - 5 kg;
• tomato mass - 5 kg;
• salt - 250 g;
• currant leaves - 15-20 pieces.

Technology

1. Spread the leaves on the bottom of the cans, then put the tomatoes, sprinkle the fruits with salt, then again the leaves, again the main ingredient and again salt. Continue until the containers are full.
2. Pour the tomato mass into the container.
3. Close the jars and keep for six to seven days in a room where the temperature is maintained at 15-20 ° C, then transfer the containers to storage in a cool place.

With mustard

Peculiarities. Salted tomatoes with mustard captivate with their delicate pungency. In addition, mustard acts as an additional preservative.

Ingredients:

• whole tomatoes and tomato puree - 5 kg each;
• salt - 150 g;
• currant leaves - 125 g;
• mustard powder - half a small spoon.

Technology

1. From cracked and overripe tomatoes, make mashed potatoes by processing the fruits with a meat grinder. Rub the mass through a sieve to free it from seeds and skins.
2. Line the bottom of the cans with leaves, lay out a layer of whole tomatoes, sprinkle with salt mixed with mustard. Then repeat the sequence: leaves - tomatoes - a mixture of salt and mustard. Continue until the jars are full. The last layer must be leaves.
3. Pour tomato puree over the workpiece.
4. Close the containers with lids, stand for six to seven days at a temperature of 15-20 ° C, then put them in a cool place for storage.

They say that if you dream of salted tomatoes, wait for changes, and unfavorable ones. Therefore, it is better to enjoy pickles not in a dream, but in reality. Moreover, to salt tomatoes for the winter, neither culinary talents nor exotic ingredients are required. A little free time and a couple of interesting recipes - and the original preparation is ready.

Reviews: "Almost like my grandmother did"

I canned tomatoes according to a similar recipe, in the sense, the proportion of salt-sugar-vinegar. I put tomatoes, a little onion rings, carrot slices, garlic, a piece of hot red pepper (or more - if it is spicy), a couple of pieces of red bell pepper, peppercorns and lavrushka, and from the greens I put only celery - a very fragrant and tasty pickle then in jar.

Belli $, http://forum.say7.info/topic46297.html

For the second year I have been making such tomatoes - very, very tasty! and, for me personally, it is very important, always a stable result - for 4 days tomatoes are ideal) never had mold. And even my terribly fastidious mother said: “Delightful! almost like my grandmother did in my childhood)) "

marra_odessa, http://www.povarenok.ru/recipes/show/86191/

The most difficult thing is to prepare the jars, lids and all the ingredients, the process of pickling and canning itself takes very little time. A 1 liter jar takes about 0.5 kg of tomatoes and 0.5 liters of marinade. The exact amount will depend on the size of the tomatoes.

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