You can salt the tomatoes green or red. In any case, the thing turns into ravishing.

And although the effect of brine from cabbage is slightly higher, but the tomato tastes good and has a more operational effect. One drawback is that during biting, they are able to splash abundantly on clothes and then not slip away. Salty tomatoes came into our everyday life not so long ago. There are no long-standing traditional recipes for their salting. Mistresses to this day tirelessly conduct various experiments, striving to surpass themselves.

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

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

• tomatoes (varieties of "cream", "Chumachok") - three kilograms;
• garlic - one head;
• pickling broom from the foliage of horseradish, cherry, currant, dill (with seeds) - one per can;
• 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 rinse the pickling “broom”, cut it into pieces no longer than the match, mix, achieving uniformity of composition. We lay out on the banks to cover the bottom. This should take about half the composition.
3. We lay the bay leaf, pepper, clove in the indicated quantities.
4. In a half liter of boiling water we dilute one hundred - one hundred twenty grams of salt, pour the hot solution into jars with spices.
5. We lay the tomatoes. Do not do this with effort. In the jars we add the cloves of garlic, the remaining “broom”. Some in the middle arrange another layer - allowed.
6. Top up the jars with cold water, close the capron lids. It is necessary to gently shake the jar and turn it over several times so that the saline solution spreads evenly.

After this, we leave the banks in a place where direct sunlight does not fall. After surviving three days, we move them to a cool place for two weeks. It is allowed to store in the refrigerator, on the balcony (if cool enough), in the cellar. Salting recipe tomato 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 spin options: pickling, and pickling. You can easily find all these and many other recipes in our recipe book on the website.

Salting tomato delicious recipe

Salted tomatoes are considered a delicious snack that you can’t buy in a store. The main advantage is that vinegar is not used. Small varieties of tomatoes in a glass container look very nice. It is recommended to eat in the first half of winter, until vegetables have lost the bulk of the vitamin composition.

Ingredients:

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

How to salt tomatoes for the winter:

1. We select strong and red tomatoes, characterized by a 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 - pierce each with a toothpick.
3. Banks are recommended to sterilize.
4. We spread the tomatoes in a container, add a “broom”. Make sure that the leaves of horseradish are on top, so that mold does not form. For the same purpose, vegetable oil is added, with its stain not allowing air to pass to vegetables.
5. Pour not too hot (for greens) or cooled brine (for red tomatoes) brine.

Make sure that you do not pour under the throat - during fermentation it can leak. We cover the jars with lids and leave them in the room for several days. Then the banks move to a cool place and mature for another three weeks.

A simple recipe for salting a tomato with garlic

One of the most common recipes. Tomatoes are perfectly preserved all winter.

Ingredients:

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

How to salt tomatoes with simple salting:

1. Tomatoes are sorted, washed in cold water, ponytails are removed.
2. Clean cans are recommended to be sterilized.
3. Tomatoes are placed in the prepared container along with the spicy ingredients. Note that as containers you can use a pot, tub, bucket. Vegetables should be stacked as tightly as possible, periodically shake the container. The pickling “broom” is laid out in three steps - bottom, middle, top.
4. Fill the brine.

If salted in a large container, then the top is covered with a napkin, on which a circle with a load is applied. Periodically, it is necessary to rinse the circle, remove the formed mold. After a month and a half, the tomatoes are completely ready for use. But note that in a large container, red tomatoes are not salted under the load, since they are subject to deformation.

Salting tomato for the winter

In this unique way, the cultivated tomato crop was previously preserved. Over time, much has changed, but this recipe has remained unchanged. Salt tomatoes for the winter under the power of every housewife.

Ingredients:

• pickling “broom” - 1 per can;
• garlic - 3-4 teeth per jar;
• water, preferably spring;
• 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 chosen the same in size and ripening. The correct decision would be to use slightly unripe vegetables grown on the open ground, having a thin, but quite strong skin. Ponytails removed, tomatoes thoroughly washed with cold water.
2. "Broom" pickling is cut into pieces of eight centimeters. On a three-liter glass container we lay about half, while the second we leave.
3. We lay tomatoes, trying to do it as tightly as possible. At the same time, garlic is put in the jar. On top of each container is the remaining spice.
4. It’s not scary if, when preparing the brine, lay more salt than it should. The secret is that tomatoes will take as much as is needed for salting. We prepare a brine at the rate of one liter per three-liter jar. Dissolve the salt in boiling water, wait seven minutes, start pouring into jars.

Cans filled with brine are lightly covered with capron lids and left for several days at room temperature to activate the fermentation process. When the brine becomes cloudy, the resulting gas bubbles will be visible to the naked eye, the banks 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 salt can be in any container, but for convenience they use glass jars.

Ingredients:

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

Cook together:

1. We select small tomatoes, pierce the skin, tightly lay in the banks on the shoulders.
2. Large tomatoes are sent to the pan and heated, not bringing to a boil. Rub the mass through a sieve, add salt and sugar.
3. The prepared composition is filled with jars of small tomatoes. Make sure that a couple of centimeters remain free to the top of the neck.
4. A liter jar of tomatoes is sterilized in boiling water for ten minutes.

According to this recipe, very tasty tomatoes are obtained in their own juice.

How to salt tomatoes for the winter

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

Ingredients:

• “Bouquet” for salting - 1 per can;
• garlic - 3 - four cloves;
• salt - 5 to 6 tablespoons;
• sugar - 3 tablespoons;
• water - 2.5 liters;
• tomatoes

Cooking method:

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

1. At the bottom of a clean can, a pickled "bouquet" washed in water is laid.
2. Tomatoes are washed with cold water, pierced in the area of ​​the stalk with a toothpick several times, sent to the bank.
3. We lay garlic, chopping it coarsely.
4. Boil water for brine, add salt and sugar, wait a little. Not very hot brine pour jars of tomatoes. At the same time, we put a metal spoon in the jar so that it comes into contact with the glass wall. This measure is necessary so that the glass does not burst from the hot brine.
5. Cover the jar slightly 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 more tightly, the cans are sent to a cool place. After a week, you can eat tomatoes. The recipe is super!

A simple recipe for pickling tomatoes in jars

This recipe for green tomato has its own peculiarity. So that the tomatoes do not turn out harsh, they are preliminarily kept in boiling brine (water and salt) for two minutes

Ingredients:

• tomatoes - 10 kg;
• dill - 200 gr (a pair of bunches);
• currants (aronia) - 100 g (80 - 100 leaves);
• granulated sugar - 200 gr;
• coarse salt - 250 g;
• water - 5 liters.

Cooking method:

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

Tomatoes should be stored for several days in a room, then rearranged in a colder place. Appetizer - 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 summertime.

In the ripening season of juicy tomatoes, many housewives begin to preserve vegetables, but if you wanted a salty one at any other time of the year, then there is an excellent way out. You can prepare salted tomatoes, which are made in several ways, using different products (garlic, herbs, vegetables, spices). The process of preparing tomatoes is simple, the main thing is to adhere to the recipe.

How to grind tomatoes

There are many options for making lightly salted tomatoes. To get fragrant, beautiful and very tasty tomatoes, you need to familiarize yourself with the technology of the culinary process in detail and clearly follow it. First, prepare all the ingredients, and then proceed directly to salting. Here are some useful tips to help you properly salted red fruits:

1. To make the vegetables more tasty and aromatic, they are salted with slices (cut into 4 parts) or puncture with a toothpick in the area of ​​the peduncle. In addition, they are better salted.
2. Salted tomatoes are made in a glass container, pan, bag. It is convenient when the capacity is wide and spacious.
3. To enhance the taste, you can stuff the fruits (red, green). As the filling, garlic, greens (parsley, dill, onion feathers, cilantro), cabbage, lettuce or hot pepper are often used.
4. After salting, it is better to store tomatoes in the refrigerator, because they are stored longer. Another secret: to prevent salted snack, the lid of the jar must be lubricated with mustard from the inside.

What varieties of tomatoes to choose

It is recommended to take dense, without damage, ripening vegetables for salting. The cream grade, cherry tomatoes and similar options are perfect. You can harvest red, yellow and green fruits. Yellows are sweeter and greens have a sour, spicy taste. It is desirable that all the fruits for salting were of the same size and the same level of maturity.

How much to salt tomatoes

The duration of salting, as a rule, depends on a specific recipe, the desired result, the method of fermentation and the variety of tomatoes. The average duration of preparation of salted tomatoes is from one day to several weeks. In some cases, it will take about 1-2 months. For example, salting with a hot method lasts 3-7 days, and cold - from 2 to 4 weeks. You can also prepare vegetables for the winter.

Salted Tomatoes Recipe

Today there is a wide range of recipes on how to cook delicious salted tomatoes. You can use green or red fruits for these purposes, apply a variety of spices, spices, seasonings, herbs, other vegetables. It is customary to prepare an appetizer in a glass jar, but often use a bag, a large pot or bowl. The result is tasty and appetizing if you strictly follow the chosen culinary algorithm.

• Time: 30 minutes (+ day for salting).
• Calories: 34 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: simple.

The first way to prepare a fragrant, juicy and tasty snack is light-salted green tomatoes. Sometimes fruits are replaced with yellow tomatoes. Sugar is added to the marinade, so a slight fermentation occurs during the salting process, which allows you to achieve a spicy, spicy taste. The main thing is that the tomatoes are strong and intact. Salted tomatoes are made relatively quickly - about 24 hours.

Ingredients:

• cream - 2 kg;
• sugar - 3 tbsp. spoons;
• salt - ½ tbsp. l .;
• water - 1.5 l;
• garlic - 4 cloves;
• apple vinegar (5%) - 1 tbsp. l .;
• dill - 1 bunch;
• chili pepper - ½ part;
• ground black pepper.

Cooking method:

1. Wash the vegetables well, remove the stalks.
2. Chop the garlic with a sharp knife.
3. Pour water into a bottle or large bowl. Pour sugar, salt. To stir thoroughly. Then add the vinegar.
4. Put garlic, dill branches in a jar (leave a little).
5. Spread the green fruits on top, pepper and lay the chili.
6. Pour with brine. Add the remaining dill.
7. To cover with a lid.
8. Send in the refrigerator for a day.

Instant salted tomatoes

• Time: 20-30 minutes (+ day).
• Calorie content: 25 kcal.
• Purpose: appetizer, pickle.
• Cuisine: Russian.
• Difficulty: easy.

To pamper your home with something tasty, you can make tomatoes with garlic and herbs. This homemade snack comes out very juicy, fragrant and incredibly mouth-watering. Fall in love with her from the first tasting. According to this recipe, red or yellow fruits are lightly salted with the photo, the main thing is that they are without damage and have a dense structure.

Ingredients:

• cream - 1 kg;
• salt - 1 tbsp. l .;
• garlic - 10 cloves;
• peppercorns - 4 pcs.;
• water - liter;
• parsley - 1 bunch.

Cooking method:

1. Rinse the tomatoes thoroughly. Dip them in boiling water for a couple of minutes and remove the skin.
2. Grind parsley with a knife.
3. Put tomatoes in a jar, and pour greens on top.
4. Add pre-chopped garlic cloves, pepper.
5. Cook brine. Heat water, add salt and mix until it is completely dissolved.
6. Pour the tomatoes with the resulting liquid.
7. Cover the jar with a lid.
8. Leave in a cool place for 24 hours.

With garlic and herbs

• Time: 30 minutes (+1.5 days).
• Calorie content: 30 kcal.
• Purpose: pickle.
• Cuisine: Russian.
• Difficulty: easy.

Fragrant, delicate, excellent snack for all occasions - lightly salted red tomatoes with garlic and herbs. This option is suitable for a family dinner or a festive feast.. Everyone who prefers spicy pickles will definitely like this dish. For a simple recipe, you need a few ripe tomatoes, garlic, salt, granulated sugar and fresh herbs.

Ingredients:

• cream - 10 pieces;
• sugar - 1 tbsp. spoon;
• water - liter;
• garlic - 8 cloves;
• salt - 2 tbsp. l .;
• dill - 1 bunch.

Cooking method:

1. Peel the garlic. Crush under the press. Chop dill finely. Mix in one container.
2. On the washed tomatoes, make cross-shaped incisions on both sides. Stuff with the mixture.
3. Put the fruits in a large bowl. Pour them with cold marinade from water, sugar and salt.
4. Salt vegetables under oppression at room temperature. The snack will be ready in 1-1.5 days.

With mustard

• Time: 30-40 minutes (+ 1.5-2 days).
• Servings Per Container: 7-10 Persons.
• Calorie content: 33 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: easy.

Another interesting option for harvesting tomatoes is to salted with mustard. The recipe is simple and straightforward, so even a novice cook will cope with it. If everything is done correctly, in just one and a half to two days it will be possible to please yourself with a fragrant, spicy appetizer of ripe tomatoes. Based on the number of products, pickles are designed for 8 servings.

Ingredients:

• dry mustard - 12 tsp;
• vegetables - 8 kg;
• salt - ½ tbsp .;
• allspice and bitter peppers (ground) - ½ tsp;
• water - 5 l;
• lavrushka - 6 pcs.;
• blackcurrant leaves - 5 pieces.

Cooking method:

1. Put cream in a large, deep container. Each layer is interspersed with currant leaves.
2. Boil water, add salt, then cool.
3. Add mustard to the brine, mix thoroughly and leave until the marinade becomes clear.
4. Pour tomatoes, put oppression on top.
5. Salt in a cool place for 1.5-2 days.

Salted tomatoes in a bag

• Time: half an hour (+ 2 days).
• Servings Per Container: 2-3 Persons.
• Calorie content: 23 kcal.
• Purpose: pickle.
• Cuisine: Russian.
• Difficulty: easy.

Appetizing snacks can be made in a plastic bag. Such a dish is classified as easy, fast and very tasty. For this recipe, salted tomatoes are not used marinade, vegetables are pickled in their own juice. To enhance the taste of pickles, you can add a little salad pepper. When the tomatoes are ready, it is better to transfer them to a jar.

Ingredients:

• cream - 1 kg;
• salt - 2 tbsp. l .;
• bell pepper - 3 pcs.;
• fresh herbs (any) - to taste;
• black pepper.

Cooking method:

1. Purchase a durable zip-fastener package in advance (you can use a regular one).
2. Put coarsely chopped tomatoes inside.
3. Then add salt, pepper, seasoning to taste.
4. Close the bag well, gently shake the ingredients to mix.
5. Put the workpiece in the refrigerator for two days. Turn the bag over several times so that the salted tomatoes are thoroughly saturated with juice.

Cooking Recipe

• Time: 30-40 minutes (+ 2 days).
• Servings Per Container: 2-4 Persons.
• Calorie content: 32 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: easy.

Delicious, fragrant vegetables can be salted not only in a glass jar. A capacious pan is perfect for these purposes. This method is popular among housewives, because putting tomatoes inside and getting them after cooking is much more convenient. Before pickling tomatoes in a pan, it is worthwhile to prepare all the necessary products in advance.

Ingredients:

• vegetables - 8 pcs.;
• sugar - 1 tbsp. l .;
• garlic - 5 teeth;
• salt - 1 tsp;
• water - liter;
• dill, parsley;
• bay leaf - 3 pcs.;
• spicy, allspice peppers.

Cooking method:

1. Wash the tomatoes, divide in half.
2. Finely chop the garlic with a sharp knife, tear the greens into twigs.
3. At the bottom of the pan lay half the greens, pepper, garlic and lavrushka.
4. The next layer is cream.
5. Boil water, add sugar and salt. When they dissolve, pour the vegetables with hot marinade.
6. Put the remaining greens to the rest of the products.
7. Cover the container with a lid or a plate from above, press down with a jar of water.
8. Salted tomatoes will be ready in two days.

Stuffed tomatoes

• Time: 40-60 minutes (+ 3 days).
• Servings Per Container: 8-10 Persons.
• Calorie content: 20 kcal.
• Purpose: pickle.
• Cuisine: Russian.
• Difficulty: easy.

To diversify the snack menu and treat your loved ones with something unusual, it is worth implementing the recipe for light-salted stuffed tomatoes. If you cook the dish strictly according to the recipe, then it turns out to be tender, juicy and looks appetizing when served. For snacks, a variety of "cream" is used - such tomatoes are easier to stuff, moreover, they do not fall apart during salting.

Ingredients:

• water - 2 l;
• salt - 4 tbsp. l .;
• cream - 3 kg;
• carrot - 1 pc.;
• sugar - 2 tbsp. l .;
• white cabbage - 1 forks.

Cooking method:

1. Wash the tomatoes well, cut off their hats. Remove core.
2. Grind the peeled carrots, finely chop the cabbage. Mix the products.
3. Arrange the minced meat in cups of tomatoes, gently ram the filling.
4. Place in a deep pan.
5. Dissolve sugar and salt in cold water. Pour the contents of the pan.
6. Put the pickle under oppression for three days.
7. Transfer the finished pickled fruits into a clean jar, and strain the brine through a sieve or gauze.
8. Store lightly salted tomatoes in the refrigerator.

Tomatoes in Armenian

• Time: 20 minutes (+ 3-4 days).
• Servings Per Container: 2-4 Persons.
• Calorie content: 25 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: easy.

The next recipe is spicy, spicy and incredibly tasty tomatoes in Armenian style. Even the picky gourmet will appreciate them. Salted quick-salted vegetables are made easy, but the result is gorgeous. The cooking process takes a little time, but pickling will take several days. Spicy, appetizing light-salted fruits are best stored in the refrigerator.

Ingredients:

• garlic - 2 heads;
• cream - 1-1.5 kg;
• parsley - a bunch;
• salt - 2 tbsp. l .;
• ground black pepper.

Cooking method:

1. Chop greens, combine with finely chopped garlic.
2. Cut off caps from tomatoes (make small cuts, not completely).
3. In each cut, put a generous portion of minced garlic and parsley.
4. Place vegetables in a pan or large bowl in rows.
5. Pour cold brine (water + salt).
6. Put under oppression for a day at room temperature. And then for another two days in the refrigerator.

Pickled Salted Tomatoes

• Time: half an hour (+ 4 days).
• Servings Per Container: 3-4 Persons.
• Calorie content: 32 kcal.
• Purpose: pickle.
• Cuisine: Russian.
• Difficulty: easy.

If ideas are over, and the soul and body are asking for a salty one, then light-salted pickled tomatoes are an ideal choice. To prepare a flavorful snack, you must have at hand the minimum available products and a bit of free time. The recipe uses classic pickle, cream and garlic to spice up. The duration of salting is four days.

Ingredients:

• garlic - 5 cloves;
• cream - 1 kg;
• water - liter;
• sugar and salt - 1 tbsp. l .;
• bay leaf - 3 pcs.

Cooking method:

1. Wash the vegetables. Chop tomatoes with a toothpick in several places.
2. Sliced ​​garlic into halves.
3. Put the tomatoes in layers in a pan, alternating with lavrushka and garlic.
4. Boil water, add salt, sugar. Stir until completely dissolved. Allow the brine to cool (a little).
5. Pour tomatoes with a warm marinade. Kvas under oppression for four days.
6. Ready salted pickled vegetables should be stored in the refrigerator.

Fast tomatoes with horseradish

• Time: 30 minutes (+ 3 days).
• Servings Per Container: 3 Persons.
• Calorie content: 35 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: easy.

The next recipe on how to quickly make an unusual snack is tomatoes with horseradish. Salted vegetables are moderately spicy and very aromatic. Fans of spicy dishes will be delighted. The snack dish is salted for three days, and the preparatory measures take about an hour. In addition to horseradish, salted tomatoes add favorite spices, fresh herbs.

Ingredients:

• fresh horseradish - 1 root + leaf;
• dill - a bunch;
• vegetables - 1 kg;
• sugar - 1 tbsp. l .;
• water - 1.5 l;
• salt - 3 tbsp. l .;
• bay leaf - 3 pcs.;
• garlic - 2 cloves;
• black pepper peas.

Cooking method:

1. Wash tomatoes with running water. Make punctures with a toothpick in each fruit.
2. At the bottom of a deep bowl lay sprigs of greens, a whole leaf of horseradish, finely chopped garlic. Spread vegetables on top.
3. Sugar, salt dissolved in cold water. Add lavrushka, chopped horseradish root, pepper. Boil.
4. Pour the contents of the bowl with hot brine.
5. Keep under a closed lid (you can use a plate) for three days at room temperature.

Methods for salting a tomato

There are several methods by which salted vegetables can be made. Consider the most popular cooking options:

1. Cold salting method. Pour vegetables with cold marinade, put oppression on top (often this is a lid, chopping board or plate, and on top a can of water). Such an appetizer is salted in barrels, buckets, large bowls and pans. Keep the workpiece in a cool place.
2. Hot way. As a rule, the ingredients are laid out in a glass container, and then poured with boiled hot brine.
3. Another option is dry salting (without using a marinade). Vegetables are placed in a pan or bag, generously sprinkled with salt, seasonings, put on top of oppression or placed in a cold place.

Video

Hello everybody!

What a busy time is now coming! Harvesting is already underway, and most housewives begin to prepare for winter. Having prepared, it's time to start pickling tomatoes.

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

Well, if you have a fruitful year, then I advise you to do more. All recipes are very simple, well, and the result is simply awesome.

  Green tomatoes in jars for storage in the apartment - you’ll lick your fingers

Be sure to salt the green tomatoes in the hot manner described in this recipe, your tomatoes will quietly stand until spring. The only “but”, most likely they will be eaten much earlier!

Fast, easy and tasty - that's what we need!

We will need:

• green tomatoes;
• water - 1 l;
• sugar - 4 tbsp;
• salt - 3 tsp;
• vinegar 6% - 100 g;
• bell pepper.

Cooking:

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

  How to make sweet-salted tomatoes for the winter without sterilization?

Many people like tomatoes to be not too salty. It is for this that this simple recipe exists. Do not be alarmed by the amount of sugar in the ingredients, because in combination with spices and salt you get the very sweet-salty taste we need.

• tomatoes
• celery greens;
• bay leaf;
• cloves;
• black pepper peas;
• allspice;
• salt - 2 tbsp;
• sugar - 7 tablespoons;
• citric acid - 1 tsp.

Cooking:

  Cold tomatoes with mustard, which can be stored until spring

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

Such a blank will stand until spring, but only if stored in a refrigerator or cellar.

We need (for a 3 liter jar):

Cooking:

If you do not have any of these spices, then you can not use them.

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

Vinegar is very often used in spins, but many try to avoid it. For those who do not favor the presence of this ingredient in recipes, I attach a video that quickly and easily explains how to salt tomatoes without vinegar.

We will need:

• tomatoes - 1.5 kg;
• bell pepper - 1-2 pcs.;
• garlic - 4 cloves;
• parsley - a small bunch;
• dill umbrellas - 3 pcs.;
• horseradish leaf 10 cm long;
• water - 1.5 l;
• salt - 60 g (or 2 tbsp.spoons with a large slide).

Cooking:

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

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

We need (per liter jar):

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

Cooking:

1. We clean the onion and cut it into half rings. Put the part in the jar.

Cut not too thin.

1. Peel and cut the garlic in half lengthwise. We also send it to the bank.
2. We clear peppers from seeds and the stalk, cut it into 4 parts, two of which we spread on top of the onion.
3. Fill the jar with prepared tomatoes to half.

They should be small, because we salt them in liter jars.

If you roll more jars, then increase the ingredients in the required number of times.

  Cold salting of tomatoes with vinegar prescription from grandmothers

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

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

• tomatoes
• horseradish leaves;
• umbrellas and dill seeds;
• peppercorns - 8 pcs. to the jar;
• bay leaf - 3-6 pcs. to the can;
• rock salt - 100 g;
• sugar - 200 g;
• vinegar 9% - 250 ml;
• raw cold water - 5 l;
• aspirin - 2 tablets.

Cooking:

  How tasty is it to salt green tomatoes for the winter in jars so that they are like barrel ones?

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

We need (for a 3 liter jar):

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

Cooking:

Such cuts are necessary for a better pickling of tomatoes.

  Hot tomatoes with citric acid in a 3 liter jar

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

We need (for a 3 liter jar):

Cooking:

Well that's all! In this article I tried to combine the most popular and proven methods of salting tomatoes. I hope you choose the one that suits you and will be satisfied with the result.

And do not forget to cheat! This storehouse of vitamins will support your immune system and help you get rid of diseases this winter.

Enjoy your meal!

It’s rare that a hostess doesn’t make tomato harvests for the winter, but in this responsible matter it’s not enough to have high-quality seasonal tomatoes, you also need to stock up with good recipes for preserving the tomato so that the proportions of the marinade are correct, and there are no disappointments in the form of exploded cans on the shelves. Therefore, it is very important to make preparations for the winter from tomato according to proven golden recipes.

I suggest you, dear friends, in this article about harvesting for the winter from tomato, share your proven recipes for harvesting. After all, every hostess makes preparations for the winter from a tomato, and successful recipes are in every culinary notebook.

And I, in turn, bring to your attention ideas for harvesting tomatoes, which I have been collecting for more than one year, and most of them have already managed to try.

Most recipes from my mother’s and grandmother’s notebook, there are also recipes from my colleagues and friends.

Pickled tomatoes for the winter "lick your fingers"

Looking for a delicious recipe for pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter "lick your fingers" without sterilization, with a triple fill. Recipe with photo.

Salted tomatoes for the winter in banks according to my grandmother's prescription

Friends, I want to tell you about a recipe for salted tomatoes in jars for the winter that my grandmother has been using for more than 50 years. I tried a variety of pickled tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but my grandmother's pickled tomatoes under the nylon cover for the winter remain my standard of quality. Grandma’s recipe for delicious salted tomatoes for the winter is to use a specific set of spices and roots, as well as the ideal ratio of salt and water. See step by step recipe with photos.

Korean style winter tomatoes

My recipe for delicious tomato in Korean for the winter, I hope you appreciate it. All of my homemade people liked Korean-style tomatoes for the winter in jars: a little spicy, spicy, with a spicy taste of spices and crispy carrots. How to cook, see.

Satsebeli sauce for the winter

With all my heart I recommend you to prepare the Satsebeli sauce for the winter. The sauce came out exactly the way I wanted - moderately sharp, but bright enough, with character. I will not argue that this is the recipe for a classic Satsebeli sauce for the winter, but still, as for me, its taste is very close to traditional. Recipe with photo.

Homemade tomato juice for winter with bell pepper

Do you need delicious winter harvesting from tomato? In the season when there are a lot of ripe and juicy tomatoes, I without fail prepare tomato juice for the winter at home. And to make such homemade tomato juice more vivid in taste, I often add bell peppers and a little hot pepper to the tomatoes. This option is much more interesting than the classic one and goes well with meat dishes (barbecue, steaks), pizza, etc. See the recipe.

Classic pickled tomatoes (without sterilization)

The recipe for pickled "Classic" tomato without sterilization, you can see.

Pickled tomatoes with celery for the winter

I want to suggest you close the tomatoes with celery for the winter. Yes, yes, you understood correctly: we will replace the usual greens for pickled tomatoes with just one celery. It has a very bright and rich taste, so you can rest assured that your workpiece will be excellent and very interesting. How to cook, see.

Tomatoes wedges for winter with onions

How to cook tomatoes with slices for the winter with onions, I wrote.

Sweet pickled tomatoes for the winter (triple fill)

I want to offer you to cook sweet pickled tomatoes for the winter. They really turn out to be sweet, or rather, sweet-sharp, very interesting in taste. And the company of tomatoes is, in addition to numerous spices, Bulgarian pepper: it is not enough, but it contributes to the overall taste of the workpiece. The recipe itself is completely uncomplicated and relatively quick, and the result, believe me, is simply excellent! See the recipe with the photo.

Salted tomatoes for the winter

A proven recipe for salted tomatoes for the winter can be viewed.

Canned Tomatoes with Citric Acid

The recipe for preserving a tomato with citric acid, you can see.

Homemade ketchup for winter "Tomato"

How to prepare homemade ketchup for the winter "Tomato", I wrote.

Tomatoes in tomato juice for the winter

How to cook tomatoes in tomato juice for the winter, you can see.

Winter slices with parsley

How to cook tomatoes with slices for the winter with parsley, I wrote.

Canned Cherry Tomatoes with Grapes (No Vinegar)

A recipe for canned cherry tomato with grapes, you can view.

Adjika with horseradish for the winter "Special"

How to cook a special adjika with horseradish for the winter, I wrote.

Tasty adjika from tomato

The recipe for cooking adjika from tomato, you can see

Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid

How to cook canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid, you can see.

Homemade ketchup for the winter

How to cook a delicious, fragrant, and thick home-made ketchup for the winter, I wrote.

Tomatoes in their own juice for the winter: the easiest recipe!

How to cook tomatoes in their own juice for the winter, you can see.

Spicy Tomatoes in Own Juice  withhorseradish

It is unlikely that I will surprise you simply with tomatoes in my own juice - this recipe is known and far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I’m sure you will be interested. That is how I closed the tomatoes last year for a test and was very pleased with the result. See the recipe with the photo.

Portuguese sliced ​​pickled tomatoes

These tomatoes, pickled in slices of "Portuguese", are just wonderful: moderately sharp, moderately salty, very tasty and beautiful. Another plus of this recipe is that it is a pleasure to cook it: everything is very simple and fast. See the recipe with a photo.

Tasty salad with beans for the winter from tomatoes

How to cook a salad with beans for the winter from tomatoes, you can see.

Sweet and sour adjika with apples

How to cook sweet and sour adjika with apples, I wrote.

For many housewives, the end of summer is the time for preparing stocks for the winter: all kinds of pickles, jams and other things. Of course, this does not surprise anyone, because at the end of summer an abundance of vegetables and fruits. The need to make blanks lies in the past, when it was difficult for the housewives to get the factory production of pickles and other things.

Despite the fact that the stock deficit has disappeared over time, negligent manufacturers somehow circumvent the recipe, reduce their production costs, thereby degrading taste. This phenomenon became especially noticeable during the abolition of the GOST standard and the introduction of taste substitutes.

Useful properties of pickled tomato

Summer, radish sparkling vegetable tomato, both fresh and pickled, is a wonderful dish. Its taste, in any of the species, is beautiful.

Sliced ​​tomatoes do not contain acetic acid, which means that it does not harm the gastrointestinal tract, cardiovascular system, does not induce appetite, and it’s simple to cook.

To pickle a tomato, you need to choose the right fruit. It should be quite hard - not very “oak”, but not soft, especially - not damaged and wrinkled. As a rule, “Cream” type is suitable for pickles.

Salted tomato can mean both ripe and green fruits. However, the latter require a very careful attitude, as they may contain such a substance as - solanine. This is a very toxic substance. When salting, it is partially neutralized.

If we talk about pickles, then vegetables should have the same maturity, which means that they should be sorted not only by size, but also by maturity.

Those that are more ripe - red, must be hard, so that in the end it does not turn out porridge from tomatoes

Not only tomatoes are involved in the pickling, but also spices and seasonings. As a rule, they are unified for pickles, these are:

• Tarragon.
• Dill.
• Parsley.
• Horseradish leaves.
• Garlic.
• Currant leaves, cherries.
• Savory.
• Rosemary.
• Celery.
• Pepper - black and red.
• Cloves.
• Allspice.
• Cinnamon.
• Mustard.
• Salt.
• Sugar and stuff.

How to choose and prepare a vegetable?

Vegetables must be selected and sorted very carefully:

• First of all, the vegetable should not have cracks, damage or stains. Before salting, all vegetables are thoroughly washed.
• For salting, the tomato should be small or medium in size, the skin - elastic.
• Before pickling, vegetables need to be chopped in the area of ​​the stalk, thereby allowing them to be better salted, and to make pickling the best, you need to cut them into pieces.

Tomatoes must be stored in a cellar or refrigerator at a temperature of 1-6 C. Or they must be preserved.

Note!  To do this, 5 days after the fermentation process, drain the brine, rinse the vegetables with herbs under hot water and sort into a clean container. The drained brine is boiled and poured into a container with tomatoes.

How to grow more crops?

Any gardener and summer resident is pleased to receive a large crop with large fruits. Unfortunately, it is far from always possible to obtain the desired result.

Often plants lack nutrition and healthy minerals

It has the following properties:

• Allows increase yield by 50%  in just a few weeks of use.
• Can get good harvest even on low soils  and in adverse climatic conditions
• Absolutely safe

Salting tomatoes for the winter - recipes

Tomatoes can be cooked in several ways:

• hot pickle;
• cold pickle.

The first option requires pouring the tomato with a hot mixture, and then they are left for a period of 3 days to 7 days. This option suggests that the peel of the vegetable is bursting, but their salting is more thorough.

The second option involves cooling the brine to 30-40 C. With this option, the vegetables are left to be salted for 2-4 weeks. Readiness is checked by the consistency of the brine - as soon as it begins to cloud. During this period, tomatoes "play." You can stop the process by moving them to a dark place.

Classic recipe

For a classic recipe, brine requires the use of pure water, preferably from a subfilter.

Salt is needed in an ordinary dining room, in no case should iodized or ground salt be used, since the vegetable will be bitter and there will be no fermentation at all:

• Salt is taken from the calculation of 1 liter of water requires 4 tablespoons of salt. At the same time, you should not be afraid that the tomatoes will be too salty. As practice shows, a tomato will take as much salt as necessary.
• Salt must be dissolved in boiling water, cool and pour into jars. A 3 liter container will need up to a liter of brine.
• Next, it is necessary to remove the salting for 3 days in a warm place to activate fermentation. The process can last up to 2 weeks.
• At the same time, at the end of three days, it is necessary to check the vegetables - as soon as the turbidity appears in the brine, it is necessary to tightly seal the container and lower it to a cold place.

Quick recipe

To cook a tomato "in a quick" you need:

• Wash the fruits thoroughly, prepare the garlic, peel and cut into layers, squeeze a little and squeeze the juice.
• Add a little salt to the water (1.5 chandelier), soak dill. Currant leaves - for 30 minutes.
• Then put garlic into the bottom of the jar, then dill and currant leaves on it. Top with water, in which the leaves of currant and dill languished.

Note!  Pickle to a quick tomato to be prepared from a mixture - 1.5 chandelier of water, in which salt, sugar, cinnamon and vinegar are mixed - 100 gr. The mixture is boiled and poured into previously laid tomatoes in a jar, immediately it is necessary to seal the container. After 6 hours, the tomatoes are ready to eat.

Stories of our readers!
“I’m a summer resident with many years of experience, and I started to use this fertilizer only last year. I tested it on the most capricious vegetable of my garden - on tomatoes. The bushes grew and bloomed together, they gave the crop more than usual. And they didn’t get late blight, this is the main thing.

Fertilizer really gives a more intensive growth of garden plants, and they bear fruit much better. Now you can’t grow a normal crop without fertilizer, and this top dressing increases the number of vegetables, so I’m very pleased with the result. "

Siberian salted tomatoes

Siberian tomatoes are prepared in this way:

• it is necessary to put dill, 6 currant leaves, cherry sprigs, 5 cloves of garlic, horseradish root (3 cm) and 2 peas of allspice in 3-liter jars.
• Tomatoes are poured with boiling water, stand for 15 minutes.
• The brine is prepared at the rate of 60 gr. 1 liter, then boil. Boiling water is drained from the cans and poured with tomatoes.
• Then the banks are tightly corked and turned upside down.

Lightly salted tomatoes

Salted tomatoes are known to all. This is a favorite treat for everyone, which does not require much effort in cooking. Great snack for the summer menu.

In order to cook tomatoes according to this recipe, you must:

• sort through the fruits and prepare the garlic - chop it into slices.
• Make a brine - dissolve salt and sugar - 3 tbsp. l 1 tbsp Sahara.
• Then put dill, half cooked garlic, black pepper (peas), bay leaf - a few leaves and horseradish root in a pan.
• All this is covered with tomatoes, on top of them the remains of dill and garlic are laid out.
• Everything is poured with hot brine and left for 3 days at room temperature.

Note!  Summer is remarkable not only by the sea and the abundance of the sun, but also by the abundance of vegetables and fruits that zealous housewives use in their preparations. There are many options for blanks, proven and loved for years, so the question of how to cook will not arise.

Vegetable harvesting from tomato is very tasty and healthy, and most importantly - cooking tomatoes is not difficult, using proven technology.