How to make hot sour tomato pickle. How to cold pickle green tomatoes in a saucepan

28.07.2019 Grill menu

Cold canned tomatoes retain much more vitamins than hot water treated tomatoes.

Tomatoes are harvested in this way in jars, enameled dishes or wooden barrels.

It is best to take cream tomatoes or other meaty varieties for this preparation. The fruits should be small, ripe, without visible damage. Green tomatoes are also harvested using the cold method.

The tomatoes are washed and punctured several times around the stalk. Greens, garlic, cherry or currant leaves are placed at the bottom of the pan or jar. Then the tomatoes are laid tightly, spices, granulated sugar and salt are poured, pour cool water and pour in vinegar. Closed with plastic lids and placed in a basement or refrigerator.

Pre-cooked and cooled brine is also used. To do this, pour sugar and salt into the water, add black pepper and other spices and bring to a boil. Then they cool and fill them with tomatoes.

Cold-harvested tomatoes are delicious. Depending on the brine, they can be made spicy or lightly salted. The only drawback of harvesting tomatoes in a cold way for the winter, they cannot be stored for a long time at room temperature, only in the refrigerator or cellar.

Recipe 1. A simple recipe for cold tomatoes for the winter

Ingredients

dense, ripe tomatoes;

under Art. a spoonful of 70% acetic acid and granulated sugar;

garlic - head;

dill umbrella and horseradish leaf;

3 cherry and currant leaves.

Cooking method

1. We sort out the tomatoes, wash them and make several punctures with a fork near the stalk.

2. We wash the jars with soda and let them dry. Put horseradish greens and a dill umbrella on the bottom of the glass container. Next, lay out the tomatoes, layering them with currant leaves, cherries and garlic cloves.

3. Pour sugar and salt into the jar, fill it with cool settled water, add vinegar and close with plastic lids.

4. We store jars of tomatoes in the refrigerator or cellar. You can use them in a month.

Recipe 2. Cold tomatoes for the winter with mustard

Ingredients

a kilogram of dense tomatoes;

30 g fresh dill;

two leaves of cherry and currant;

3 pcs. bay leaf.

Brine

litere of water;

15 g mustard powder;

70 g granulated sugar;

7 peas of black pepper;

art. a spoonful of coarse rock salt.

Cooking method

1. For pickling, take dense, unripe tomatoes. Rinse them, put them in a colander so that the glass will have excess moisture.

2. Wash the jars with baking soda, rinse and dry. Place the tomatoes in a dry glass container, shifting them with bay leaves, dill and cherry and currant leaves.

3. Pour water into a saucepan, dissolve salt and sugar in it, season with peppercorns, boil and add mustard. Cool the resulting brine completely and pour the tomatoes in jars cold already. Cover with plastic lids and place in a cool, dark place.

Recipe 3. Cold tomatoes for the winter "Real jam"

Ingredients

6 kg of dense tomatoes;

0.5 tbsp. rock salt and sugar;

3.5 liters of settled water;

art. vinegar;

two heads of garlic;

dried dill with umbrellas;

6 bay leaves;

9 aspirin tablets;

30 pcs. black allspice peas;

a couple of sprigs of celery.

Cooking method

1. Wash the tomatoes well. Rinse the celery and shake off lightly. Peel the garlic cloves.

2. Place two bay leaves, a pinch of allspice peas, two garlic cloves, cut into 4 pieces, dill and a celery stick on the bottom of a clean glass container.

3. Place the tomatoes tightly in the jars. Add 2 more cloves of garlic, celery and dill.

4. Pour water into a saucepan, add sugar and salt, add vinegar and stir until completely dissolved. Let the brine brew and pour over the tomatoes in the jar. Add three aspirin tablets to each jar. Close them with plastic lids and put them in the basement or refrigerator.

Recipe 4. An old recipe for cold tomatoes for the winter

Ingredients

ripe tomatoes of fleshy varieties;

a kilogram of sugar;

half a kilogram of salt;

5 g ground red pepper;

leaves of currant and horseradish;

mustard seeds;

dill seeds;

50 g of vinegar essence;

10 liters of water.

Cooking method

1. Cook the brine. Pour salt and granulated sugar into the water, add currant leaves, red pepper, boil and cook for 10 minutes. Remove from heat, cool completely and add vinegar essence.

2. Put horseradish leaves, mustard seeds and dill seeds in a clean glass container. Then stack the tomatoes tightly. Fill them with cooled brine and roll them up with metal lids.

3. Put the jars in the cold. Tomatoes preserved in this way can be stored for a couple of years.

Recipe 5. Green tomatoes in a cold way for the winter

Ingredients

four kilograms of green tomatoes;

2 tbsp. l. table salt and 25 g of granulated sugar for each liter of water;

hot pepper pods - 6 pcs.;

greens and dill umbrellas;

garlic - head;

black peppercorns;

bay leaf - 5 pcs.

Cooking method

1. Wash the tomatoes, cut large fruits in half. Make punctures with a wooden skewer or toothpick near the stalk. Disassemble the head of garlic into cloves, free them from the skin and cut into small pieces. Sort out the greens, rinse and dry. Rinse hot peppers and cut into thin rings.

2. Put a layer of tomatoes on the bottom of an enamel saucepan, stirring with garlic, put herbs and spices on top. Thus, lay all the tomatoes, while the last layer should be made of herbs and spices.

3. Dissolve salt and sugar in cold water. Pour the resulting brine over the tomatoes so that it completely covers them. Cover and place in basement or refrigerator.

Recipe 6. Cold salted tomatoes for the winter

Ingredients

ten kilograms of tomatoes;

a large bunch of dill greens;

a small piece of horseradish root;

100 g of currant leaves and horseradish;

head of garlic;

0.7 kg of rock salt.

Cooking method

1. Sort out the herbs, rinse them under running water and place them on a paper towel to dry a little. Take small, strong, ripe tomatoes and rinse well. Cut the peeled horseradish root into plates.

2. Send the cans washed with baking soda to the oven for sterilization. Put herbs and horseradish root in a dry glass container. Fill the jars tightly with the tomatoes and top with the herbs.

3. Dissolve the salt in water and pour the resulting solution over the tomatoes so that they are completely immersed in the brine. Cover the jars with boiled nylon lids and leave them for three days for the tomatoes to acquire the desired flavor. Store jars in your basement or refrigerator.

Recipe 7. Cold tomatoes for the winter

Ingredients

ten kilograms of tomatoes;

10 liters of filtered water;

rock salt - one and a half glasses;

mustard - 50 g;

head of garlic;

two large bunches of fresh dill;

25 g of tarragon and horseradish leaves;

100 g cherry leaves;

20 g black peppercorns.

Cooking method

1. Rinse the tomatoes well and prick in several places with a wooden skewer near the stalk. Disassemble the garlic into slices, peel them and cut them into thin slices. Sort out the greens and rinse well under running water. Cut the horseradish leaves into 10 cm pieces. Transfer the greens to a bowl and sprinkle with mustard powder.

2. Put greens on the bottom of a clean, dry enamel pot, lay the tomatoes tightly on it, interlayering with leaves of horseradish and cherries. At the end, lay out the herbs and cover with cheesecloth.

3. In cold, filtered water, dissolve salt, and pour this brine over tomatoes. Place a flat dish on top and place a weight on it. Leave the tomatoes at room temperature for a week. Then place the pot in the basement.

Tomatoes will be ready in a month and a half.

Recipe 8. Cold tomatoes for the winter with honey

Ingredients

one and a half kilograms of tomatoes;

5 tbsp. spoons of honey;

100 ml lemon juice;

sea \u200b\u200bsalt - 5 g;

4 cloves of garlic;

cilantro and basil

half a chili pepper pod;

60 g of olive oil.

Cooking method

1. We wash the tomatoes well and make shallow cross-shaped cuts. Dip the tomatoes in boiling water for a few seconds, then drain the water and remove the skin with a sharp knife. Sprinkle the peeled tomatoes with coarse salt and leave for a while until the salt melts.

2. Peel the garlic and chop it with a knife. Grind the cilantro in the same way as the garlic. Cut the chili into thin rings. At the basil, we cut off the leaves and finely chop them. Mix lemon juice with honey.

3. Put the tomatoes in a prepared jar, sprinkle with garlic, chili and herbs.

4. Add tomato juice to lemon-honey sauce and stir, add olive oil and marinade over tomatoes. Soak the tomatoes at room temperature for a couple of hours, then put them in the refrigerator or basement. Make sure the marinade completely covers the tomatoes.

Recipe 9. Cold tomatoes for the winter with bell peppers

Ingredients

ripe, dense tomatoes;

6 sweet peppers;

3 pcs. hot pepper;

200 g of peeled garlic;

a bunch of dill, celery, parsley and cilantro.

Marinade

a glass of salt, vinegar and granulated sugar;

a pinch of black peppercorns;

three bay leaves.

Cooking method

1. Pour granulated sugar and salt into the water, season with black pepper and bay leaves, send to the fire and boil. Boil for a couple of minutes, then pour in the vinegar and cool.

2. Sort out greens and tomatoes and wash. Rinse sweet and hot peppers, remove seeds and cut into large cubes. Peel the garlic cloves. Place vegetables and herbs in a blender and grind until smooth. Spread the mixture of herbs evenly over clean, dry jars.

3. Fill jars tightly with ripe, strong tomatoes and top with chilled marinade. Close with boiled plastic lids and place the jars in a dark, cool place. After a month, you can eat tomatoes.

Recipe 10. Cold tomatoes for the winter with carrots

Ingredients

ten kilograms of ripe, dense tomatoes;

kg of carrots;

fresh dill;

two heads of garlic;

bay leaf and ground red pepper;

half a kilo of salt.

Cooking method

1. Wash small, hard tomatoes, do not remove the stalks. Peel the carrots, rinse and grate on a coarse grater. We sort out the dill and rinse. Peel the garlic and cut into thin slices.

2. Place the dill, bay leaf, garlic on the bottom of a clean enamel bucket and sprinkle with red pepper. Spread the tomatoes, layering them with grated carrots and garlic. Spread the herbs on top.

3. In cold, settled water, dissolve the salt and pour the resulting brine over the tomatoes so that it completely covers them. Place oppression on top. Store tomatoes in a cool, dark place.

For cold harvesting, take only tomatoes of the same ripeness and shape.
You can harvest tomatoes in a cold way in a glass container, an enamel bucket or saucepan, as well as in wooden tubs.
Do not mix different varieties of tomatoes when preserving.
To prevent the tomatoes from bursting, the fruits are pierced with a wooden skewer or toothpick near the stalk.
When canning tomatoes in a cold way, it is very important to thoroughly wash the herbs and vegetables so that the harvest does not deteriorate ahead of time.
The brine can be made cold, or you can boil it, cool it, and only then pour tomatoes into it.

When the season for harvesting vegetables begins, each housewife looks for ways to preserve as many useful properties as possible. There is an opinion that the most correct preparation is fermentation. Previously, this was the only way to prepare vegetables for the winter.

In this article, we will consider several ways how to make in a saucepan, their useful properties. Try to find your own version of the blank.

The benefits of pickled tomatoes

To date, it has been scientifically proven that such a blank produces many useful properties. When vegetables are fermented, they release lactic acid. It breaks down fiber, and due to this, the body absorbs foods better.
The bacteria that form during fermentation become fermented milk. The stomach and intestines work better as they are saturated with microflora. There is an opinion that pickled vegetables are much healthier than purchased yogurt. Vitamins are completely preserved, in contrast to conservation, which must be boiled.

Thanks to the strengthening of the immune system, blood sugar becomes lower, digestion improves. Brine also has many beneficial properties. With its help, it is possible for the body to improve its health. It is also useful to wipe the skin and face with brine, as wrinkles are smoothed out, the human body is rejuvenated. Of course, after the first time, nothing happens, you need to wipe for at least two weeks to achieve a result.

Cold Pickled Tomato Recipe

It's a simple, tasty and affordable snack. Supermarkets offer a variety of pickled vegetables. However, I want my own, homely and useful. Each housewife makes pickled tomatoes in a saucepan in her own way.

To prepare food:

Medium tomatoes - 1 kg 700 g;
... garlic - 5 cloves;
... horseradish - 1 sheet;
... dill umbrella - 1 pc.;
... cherry and currant leaves - 1 pc.;
... vinegar - 20 ml;
... salt - 45 g;
... sugar - 15 g

The ingredients are listed for one 3-liter saucepan. To cook pickled tomatoes in a saucepan, first wash the vegetables thoroughly. Place them on a towel, then wipe them dry. In the place where the stalk is located, you need to make a puncture.

Put horseradish and dill in a saucepan at the bottom. Now fill the container tightly with tomatoes. The recipe says the approximate amount of vegetables: it all depends on the size. A three-liter saucepan may need 1 kg 700 g. However, if the tomatoes are larger, smaller will fit and vice versa. Fill tightly, but this does not mean that you need to crush vegetables.

Pour sugar and salt into a saucepan, pour over the tomatoes with cold purified (filtered) water. A very simple recipe for pickled tomatoes in a saucepan. You can improvise with spices and choose what works for you.

Pickled tomatoes with mustard in a saucepan

This is salting. Ingredients are taken per 3 liter saucepan. For cooking you will need:

Tomatoes - 1 kg 700 g;
... dill - 20-25 g;
... lavrushka - 3 leaves;
... currant leaf - 2 pcs.;
... cherry leaf - 2 pcs.

For the marinade, prepare:

Salt - 20 g;
... black pepper (peas) - 5 pcs.;
... sugar - 37 g or 2.5 tbsp. l .;
... dry mustard - 20 g;
... water - 1 l.

For such salting, it is necessary to take slightly underripe tomatoes. Choose vegetables that are not spoiled, that is, without dents and cracks.

Place the tomatoes tightly in a saucepan. First you need to put the tomatoes on the bottom, then the leaves of lavrushka, currants and cherries. Then put the tomatoes again.

Now prepare the brine. Boil water, then put salt, pepper and sugar in it. Boil for 5 minutes, then pour in the mustard and stir the brine until everything is dissolved. Remove from heat and let the marinade cool.

When the brine has reached room temperature, then you can pour the vegetables over them and put them in the refrigerator. It turned out very tasty pickled tomatoes in a saucepan. These vegetables add a savory flavor.

Dry pickled tomatoes

Many housewives like this recipe. It's fast and uncomplicated. However, the look of tomatoes is unpresentable, so they will not fit the festive table. But pickled tomatoes in a saucepan for the winter in a dry way are very tasty.

For cooking, you will need ingredients for a three-liter pan:

Tomatoes - 1 kg 700 g;
... salt - 1 kg;
... horseradish - 2-3 leaves;
... dill - 3 umbrellas;
... cherry leaves - 6 pcs.;
... currant leaves - 6 pcs.

Dry pickled tomatoes in a saucepan are delicious and great for a snack. Wash the vegetables thoroughly and make small punctures with a toothpick near the stalk.

Put horseradish, dill umbrellas, cherry and currant leaves in a saucepan at the bottom. Then stack the tomatoes tightly. Sprinkle the fruit with salt. Now cover the vegetables with horseradish.

When you prepare the fruits, place a press on top for oppression. Leave the cooked tomatoes warm for 24 hours. Then you can put them in the refrigerator. Dry pickled tomatoes in a saucepan are ready. This method allows you to save a lot of nutrients.

Grandma's pickled tomato recipe

No matter how you salted vegetables, there is an opinion that the old preparations are the most delicious and proven. To prepare them, you need to take 10 liters of water, 1 kg of sugar, 400 g of salt, 1 tsp. ground red pepper, currant leaves - about 15 pcs., and vinegar essence. Take about 1 kg 700 g of tomatoes for one three-liter jar. It all depends on their size. Also cook horseradish. It is needed to keep the vegetables harder.

First, prepare the marinade. Put salt, currant leaves, sugar, red pepper in the water, put on fire to boil. After the brine has cooled to room temperature, pour the vinegar essence into the marinade. You can improvise with spices at your discretion.

In the old days, vinegar was used very rarely, so vegetables fermented much longer. Therefore, we add it for faster cooking. Now take a saucepan and put horseradish on the bottom. You can add dill, mustard, or something else. See it to your liking. However, you don't need to put in too many spices, because too much will spoil your pickles.

Fill the tomatoes with the prepared cold pickle and send them to the cold. In this way, pickled tomatoes for the winter in a pan are stored for at least two years. However, only if the vegetables are thoroughly washed.

Pickled green tomatoes in a saucepan

This recipe is original and spicy. Try to cook not only red but also green tomatoes. They are perfect for a festive table or for a main course.

To make pickled green tomatoes in a saucepan, prepare foods:

Dill - 100 g;
... sugar - 20 g;
... currant and cherry leaves - 4 leaves each;
... pepper (peas) - 14 pcs.;
... salt - 30 g;
... tomatoes - 1 kg 700 g per three liters.

Prepare a brine: dissolve sugar and salt in a liter of water, add spices, boil. Then leave to cool. Meanwhile, pour boiled (cold) water over the vegetables for 30 minutes. Then scald them with boiling water and place them tightly in a saucepan.
Pre-pierce or cut the tomatoes near the stalk. This is so that they do not burst.

Then fill them with cold marinade. Cover and store in refrigerator, cellar, or balcony. fermented in a saucepan are ready. Do not forget to pierce the vegetables, as the presentable appearance of the fruit depends on this.

Culinary experts recommend choosing only hard tomatoes for pickling. In vegetables, it is not the wateriness that is important, but the meatiness. Therefore, the "cream" variety is perfect. Be sure to sort them by size. If they are the same, then they will ferment evenly.

If you take overripe tomatoes, then after salting you get a vegetable porridge, not vegetables. Regardless of which vegetables you choose (green or red), they must be firm. Take the multi-colored tomatoes. They look great on the festive table.

You can improvise with spices and seasonings. In addition to garlic or dill, you can try herbs that are combined with tomatoes (savory, tarragon, rosemary, celery). With these types of spices, you get an original recipe for pickled tomatoes in a saucepan.

There is a wide range of recipes that make delicious preparations. For example, you can make pickled tomatoes - this appetizer is salted in a jar, saucepan or barrel using cold or hot pickle. Depending on the recipe, the preparation of red or green vegetables is fermented from days to several weeks. Tomatoes can be eaten immediately after cooking or left for the winter.

How to ferment tomatoes

A delicious, aromatic appetizer has many cooking options, you just need to choose a recipe and follow it clearly. You can salt unripe and ripe vegetables; cream is ideal for sourdough (such fruits are distinguished by their elasticity, density). There are many useful substances in pickled tomatoes: during the fermentation process, lactic acid is formed, it is able to break down fiber, due to which the body absorbs food better. In addition to this, lactic acid bacteria have a positive effect on the functioning of the stomach, intestines.

Before you ferment green tomatoes or red fruits, you need to familiarize yourself with some rules. Here are some helpful tips for making a mouth-watering salty snack:

It is best to use red (but not brown) or green fruits of medium size, unspoiled, dense and fleshy for fermentation. There should be no white rod or wormholes inside.
In order for the appetizer to get a richer, more piquant taste, it is worth piercing each fruit with a toothpick or making small cuts.
You can use different dishes for salting: a glass container, a saucepan, a deep bowl, a plastic bucket or a barrel.
For the preparation of salted tomatoes, cherry, currant, oak leaves (give strength), horseradish leaves (from mold), allspice and / or hot pepper, mustard (pungency) are used. Dill, basil, parsley, cloves also enhance the taste.
It is recommended to store ready-made pickled tomatoes no more than 7-8 months in a cold place.

Food preparation

Before starting the culinary process, you need to prepare the ingredients. Green or red fruits should be checked for integrity and strength. Then the selected vegetables are thoroughly washed, the stalks are removed from them. You can ferment them whole or cut them into halves, quarters. Depending on the recipe, other products are prepared: for example, someone prefers to add a little bell pepper or cucumbers (the seeds are removed from the pepper, the “butts” are cut off the cucumbers). The greens are washed, the garlic is peeled, chopped or used whole.

Sauerkraut Recipe

There are many options for how to make pickled tomatoes. You can salt them in different dishes, use them immediately when ready, or leave them for the winter. There are recipes with cold or hot brine, with and without vinegar. Garlic, spices, seasonings, herbs and other flavor-enhancing additives are added to vegetables. Fermented green or red fruits: whole, in pieces or stuffed.

Green tomatoes in a saucepan

Time: 40 minutes (+ 3 days of leavening).
Calorie content of the dish: 32 kcal per 100 grams.
Purpose: blank.
Cuisine: Russian.
Difficulty: Medium.

The first way to prepare a fragrant, savory snack is a recipe for pickled green tomatoes in a saucepan. If you follow all the intricacies of the salting procedure, then they turn out to be crispy and juicy.... Garlic, sugar, currant leaves and dill in umbrellas are used to enhance the flavor of an ideal snack. The products described below are enough for three liters of workpiece.

Ingredients:

green fruits - 1 kg;
salt - 4 tbsp. spoons;
apple cider vinegar - 15 ml;
garlic - 2 pcs.;
sugar - 1 tbsp. l .;
currant leaves - 4 pcs.;
dill umbrellas - 5 pieces.

Cooking method:

Rinse the vegetables thoroughly, make several punctures in each with a toothpick.
Use a clean, dry three-liter saucepan. Put currant leaves and umbrellas on the bottom.
Place the main ingredient tightly on top. Put several cloves of peeled garlic on each layer.
Dissolve sugar, vinegar and salt in boiled water at room temperature.
Pour the contents of the pan with the resulting marinade. Send to refrigerator or cellar for 3 days.
Sometimes tomatoes take longer to ferment, you need to try.

Pickled green tomatoes stuffed

Time: about an hour (+ 4 days).
Servings Per Container: 4-8 Persons.
Calorie content: 32 kcal.
Purpose: appetizer.
Cuisine: Russian.
Difficulty: Medium.

Some housewives prefer to make pickled green tomatoes in a barrel or bucket. Spicy stuffed vegetables prepared according to this recipe are a universal snack for all occasions, it can be included in the daily menu or delight guests with a salty treat. Pickled tomatoes go well with fried potatoes or cutlets.

Ingredients:

garlic - 4 heads;
green tomatoes - 5 kg;
water - 5 l;
salt - 400 g;
parsley and dill (fresh) - 2 bunches each;
cherry leaves, currants - 5 pcs.;
tarragon - 2 tbsp. l .;
black peppercorns - to taste.

Cooking method:

Remove the tails from the fruit, rinse with water. Cut each across, but not completely.
Peel the garlic, chop it under a press or on a coarse grater. Combine the spicy gruel with chopped herbs.
Stuff the tomatoes with the garlic mixture (1 teaspoon each).
Put in a plastic bucket, alternating with cherry leaves, currants, black pepper.
Boil water, add salt, mix well, remove from the stove and cool.
Pour the brine over the ingredients so that the liquid completely covers them.
Cover with a lid on top, press down with a press (for example, a can of water).
Cook pickled green tomatoes in a bucket for four days at room temperature. Then the workpiece is stored in the refrigerator.

Pickled in jars for the winter

Time: about an hour (+ month).
Servings Per Container: 5-8 Persons.
Calorie content of the dish: 23 kcal.
Purpose: blank.
Cuisine: Russian.
Difficulty: Medium.

When you want to diversify the range of winter preparations, this recipe with a photo comes to the rescue. Pickled green tomatoes for the winter (it is better to take cream) will be an ideal addition to lunch or dinner, they just melt in your mouth. This spicy dish has an unusual aftertaste and mouth-watering aroma. The products indicated in the recipe are enough for 6 liters.

Ingredients:

green cream - 2 kg;
salt (without iodine) - 120 g;
garlic - 1 pc.;
bay leaf - 4 pcs.;
allspice - 5 peas;
cloves - 5 pcs.;
black peppercorns - 20 pcs .:
parsley - a bunch;
horseradish and currant leaves, dill seeds - to taste.

Cooking method:

Parsley must be washed, chopped, mixed.
Black and allspice, lavrushka, dill seeds, cloves and a fourth of greens are placed in two three-liter jars.
The fermentation marinade is made from boiled water (0.5 l) and salt.
Put the cream in a glass container, alternating with slices of unpeeled garlic.
Place the remnants of currant leaves, horseradish on top.
Pour the products with hot brine to the top, close with plastic lids, turn them upside down.
For three days, the fruits must be kept in the room, and after the beginning of the fermentation process, put the jars in the cold.
Fragrant, pickled tomatoes for the winter will be ready in a month.

Quick cooking

Time: hour (+ day).
Servings Per Container: 2-3 Persons.
Calorie content: 37 kcal per 100 g.
Purpose: appetizer.
Cuisine: Russian.
Difficulty: Medium.

If there is an urgent need to prepare something tasty for the arrival of guests, then pickled stuffed instant tomatoes are perfect for this purpose. It takes about a day for salting... For harvesting, ripe (but not overripe) fruits, garlic, more fresh herbs, honey, spices and seasonings are useful. A spicy, original appetizer will definitely be appreciated.

Ingredients:

red fruits - 1.5 kg;
garlic - 6 cloves;
fresh parsley, cilantro, basil - 200 g.

For the marinade:

apple cider vinegar (9%) - 5 tbsp l .;
honey - 3 tbsp. l .;
water - liter;
bitter pepper - 5 pcs.;
coriander seeds - 1 tsp;
lavrushka - 2 pcs.;
salt - 2.5 tbsp. l .;
allspice - 10 pieces.

Cooking method:

Wash vegetables well, dry with a towel.
Cut the tomatoes lengthwise, not reaching the end of 1 cm.
Rinse greens, chop finely.
Chop the garlic under a press or cut with a knife. Combine with herbs.
Stuff each red fruit with the mixture. Put in a jar or saucepan.
Make a hot marinade with all of the foods listed (except honey). Cool the liquid a little, dissolve honey in it.
Pour the future snack with cooled brine, leave at room temperature overnight.
Put in the refrigerator in the morning. Pickled fruits will be ready in 15-20 hours.

With garlic and herbs

Time: 40 minutes (+ 2 weeks).
Servings Per Container: 2-3 Persons.
Calorie content: 22 kcal.
Purpose: blank.
Cuisine: Russian.
Difficulty: Medium.

It is very easy to diversify the standard daily meal by serving salted tomatoes with herbs and garlic to the table. They ferment them in a three-liter glass jar or other convenient container. To make the taste of the workpiece as rich as possible, add cherry leaves, currants, dill inflorescences, fresh parsley, and your favorite seasonings, spices, herbs to the fruits.

Ingredients:

garlic - 4 cloves;
cream - 2000 g;
parsley - a bunch;
salt - 50 g;
leaves of black currant, cherry - 3 pcs.;
water - 1.3 liters;
dill inflorescences - 1 piece.

Cooking method:

Wash the tomatoes, remove the stalks.
Peel the garlic, chop finely with a knife. Rinse the greens with water.
Put parsley sprigs, garlic, currant and cherry leaves, and a dill umbrella on the bottom of the pan.
Place the cream on top.
Mix water and salt, pour the brine over the contents of the pan.
Put under oppression and send to the refrigerator.
Delicious pickled tomatoes can be tasted after 2 weeks.

With mustard

Time: half an hour (plus 2 days).
Servings Per Container: 2-3 Persons.
Calorie content of the dish: 38 kcal.
Purpose: blank.
Cuisine: Russian.
Difficulty: Medium.

The next preparation option is cold sourdough with mustard. There is enough food for a 3 liter saucepan. For the recipe, it is recommended to choose slightly underripe tomatoes, preferably cream varieties. The fermentation process takes 30-40 minutes to prepare and two days to get the result. If you do everything according to the recipe, then you get a snack just "lick your fingers."

Ingredients:

currant leaves - 3 pcs.;
ripe cream - 2 kg;
bay leaf - 3-4 pcs.;
fresh dill - 1 bunch.

water - liter;
salt - 1 tbsp. l .;
mustard powder - 20 g;
peppercorns - 6 pcs.;
sugar - 60 g.

Cooking method:

For fermentation, take a saucepan (3 l). Put some of the washed cream inside, on top - currant leaves, lavrushka. Then - the remaining fruits.
Make a marinade. Bring water to a boil, add salt, sugar and pepper. Boil for five minutes, add the mustard, stirring the brine. Cool to room temperature.
Pour marinade over vegetables, put in a cold place.
Salting lasts two days.

Time: 40 minutes (+ 2 weeks).
Servings Per Container: 3-6 Persons.
Calorie content: 180 kcal per 100 g.
Purpose: appetizer.
Cuisine: Russian.
Difficulty: Medium.

Cold pickled tomatoes are fermented for a couple of weeks, but it's worth it. The result is an incredibly tasty, juicy, aromatic dish. Experts advise taking vegetables of similar size and maturity for pickling, because this factor affects the duration of the pickling process. If you want a very sharp experience, then you can add chili pepper to the tomatoes.

Ingredients:

parsley, dill - 2 bunches each;
sugar - 50 g;
water - 1.5 l;
red cream - 2 kg;
chilli - pod;
salt - 120 g;
mustard seeds - 50 g;
dill inflorescences - 4 pcs.;
allspice - 10 pieces.

Cooking method:

Rinse and dry dill greens and umbrellas.
Coarsely chop the dill, parsley, put half on the bottom of the jar (3 l). Chop into chili pieces and place on top.
Add cream, and then add mustard seeds, allspice.
Boil water, dilute sugar and salt in it. Cool down.
Put the rest of the greens in the bottle, pour everything with brine.
Cover the container with a plate on which you want to put a small load.
Ferment the appetizer for 6 days at room temperature, and then another week in a cold place.

No vinegar

Time: half an hour (+ 3 weeks).
Servings Per Container: 6-8 Persons.
Calorie content: 28 kcal.
Purpose: blank.
Cuisine: Russian.
Difficulty: Medium.

Most recipes for salted tomatoes include vinegar, but you can make a delicious harvest without using it. Ingredients are taken per 5 liters (saucepan or bucket). The variety for pickling should be dense, without cracks, and small in size. If you adhere to the recipe, then after 3 weeks you can try a spicy, aromatic snack.

Ingredients:

garlic - 6 cloves;
salt - 5 tbsp. l .;
red fruits - 5 kg;
leaves and root of horseradish, cherries and currants, parsley;
dry mustard - 3 tbsp. l .;
hot pepper - 1 piece.

Cooking method:

Peel the garlic cloves, cut into slices. Chop the pepper and greens with a knife.
Wash the tomatoes thoroughly.
Put garlic, horseradish root, herbs, hot peppers in a plastic bucket.
Place red fruits on top.
Make a fermentation marinade with water and salt.
Pour the contents of the bucket with brine, sprinkle with mustard. Cover with a plate and a towel on top. Send to a warm place.
Ferment for 7 days in a warm place.
Put the bucket in the refrigerator for another three weeks.

With horseradish

Time: half an hour (+ 6 days).
Servings Per Container: 4-6 Persons.
Calorie content of the dish: 23 kcal per 100 g.
Purpose: appetizer.
Cuisine: Russian.
Difficulty: Medium.

A simple option that requires a minimum of products is pickled red tomatoes with horseradish. This product is often used for salting, because it gives a spicy taste and a very appetizing aroma to the workpiece. You will also need fresh or dried herbs, a little garlic, currant leaves. The savory pickled tomatoes will be ready in a week.

Ingredients:

red cream - 4 kg;
dill inflorescences, leaves + horseradish root;
currant leaves - 4 pcs.;
water;
rock salt - 150 g;
parsley, celery (herbs).

Cooking method:

Wash vegetables, leaves and herbs.
Peel horseradish root, chop into slices.
In clean jars (3 l), put sprigs of herbs, several plates of horseradish root.
Spread the cream to the top in layers, alternating with parsley, dill.
Dissolve the salt in warm water, strain the marinade.
Pour vegetables "all the way". Cover the jars with lids, put in a warm place.
Salted fragrant fruits can be eaten in a week.
Keep refrigerated.

Georgian tomato recipe

Time: 1 hour 40 minutes (+ 10 days).
Servings Per Container: 8-10 Persons.
Calorie content of the dish: 38 kcal.
Purpose: blank.
Cuisine: Georgian.
Difficulty: Medium.

Delicious, mouth-watering, Georgian-style spicy tomatoes - this is a sauerkraut, which is impossible not to appreciate. Firm green tomatoes are filled with herbs, herbs and marinade. If you need to keep a snack until winter, then when the fermentation is over, it is poured to the brim with brine and covered with lids. The preparation in Georgian style is salted for 10 days.

Ingredients:

green cream - 10 kg;
garlic - 1 kg;
lavrushka - 6 pcs.;
celery stalks - 1.5 kg;
salt - 700 g;
parsley - 100 g;
chilli peppers - 100 g;
water - 10 liters.

Cooking method:

Remove seeds from pepper, chop it with a knife. Mix with chopped garlic, herbs, celery stalks.
Cut the tomatoes on the sides to the middle. Stuff them with a spicy mass. Arrange on the banks in layers, alternating with lavrushka, seasonings.
Boil water, dissolve salt in it. Cool the marinade.
Pour the brine into jars, put the green tomatoes under pressure.
Ferment in the room for 3 days, and then place in a cool place.
Cook for 10-12 days.

Secrets of making delicious tomatoes pickled in a barrel

If you want to ferment green or red tomatoes in a plastic or wooden barrel, then you need to know all the nuances of this process. Here are some helpful tips for cooking real, delicious vegetables:

For home fermentation, it is better to use medium-sized containers (10-20 liters).
Before putting the ingredients inside, the barrel must be well treated with warm water and soda, and then rinsed thoroughly.
You can ferment tomatoes of any ripeness level, but green fruits or those that have reached initial ripeness (you can take slightly unripe ones) are considered the best option.
The optimum temperature for fermentation in a barrel is from 15 to 24 ° C.
To get a tasty, appetizing result, vegetables are laid out in a container tightly, but neatly. Each layer is interspersed with spices to enhance the flavor and protect the pickled tomatoes from mold.
Pour the fruits with cold strained marinade, cover with a cloth napkin and a circle of wood (should be the same diameter as the barrel). Oppression is placed on top.

Video

Salting a tomato is one of the most common ways of preserving vegetables for the winter, based on pouring a salt solution of a certain concentration over the fruit. Preservation of tomatoes occurs under the influence of lactic acid, which inhibits the development of putrefactive bacteria. To release a sufficient amount of it during fermentation, you must adhere to certain rules. Today I will tell you how to properly cook salted tomatoes in jars, a bucket, a saucepan, a bag for the winter. True, there are only two places for storing such blanks in an apartment: the refrigerator and its freezer compartment. The only difference is that in the refrigerator the fermentation process lasts 15 days, and in the freezer - 40-50 days, and the tomatoes in it do not acidify until spring.

Cold salted tomatoes in jars for the winter

Almost all housewives tell amazing stories about pickling tomatoes as their great-grandmothers. I just don't have them, because my grandmother only soaked 3 barrels of apples of different varieties, she doesn't like wandering tomatoes. I first used these recipes when I was in a position, and my husband forbade me even to go to boiling water. I chose the ad: "Salted tomatoes - the most delicious recipe" and annoyed. I'll be honest: my husband tried several fruits at the first tasting, and he didn't get any more. I was delighted with the taste.

For 3 cans with a capacity of 1 liter you need:

Tomatoes - 2 kg;
Fresh dill - 4 gr.;
Allspice - 1 gr.;
Bay leaf - 1 pc.;
Cinnamon - 1 gr.

For 1 liter salted brine:

Water - 1 l;
Salt - 60 gr.

Advice: we do not use iodized salt for pickling tomatoes.

Tip: you can salt tomatoes of different ripeness, but always separately, since they require different amounts of salt.

Let's start salting:

Choose red or pink fruits of medium size, fleshy and free of any defects. We wash the vegetables and remove the stalks.
Prepare the jars: wash it thoroughly with soda, rinse it under running water and sterilize it.
We put washed and scalded spices at the bottom of the jar, then tomatoes tightly, and on top - bay leaves.
Prepare 4% brine in a saucepan: add table salt to the purified water, boil until it is completely dissolved and cool.
Fill the tomatoes with cold brine, cover with nylon lids and send them to the refrigerator. After 15-20 days, the pickles will be ready.

Tip: to prevent mold, after 20 days, pour 10 ml of cold boiled sunflower oil into the jar.

In liter jars, we got very spicy tomatoes.

How to pickle pickled tomatoes in a bucket like in a barrel: a recipe

It is very convenient to salt vegetables in a bucket if you have a large family and still have a basement to lower it there. Since there is no place in the refrigerator anyway. I have already adapted so well: the whole family is going to my grandmother, there we quickly salt and immediately remove the container to the basement. And as needed, we take it, and parents, and sister, and even grandmother (she grinds them through a sieve and puts them in borscht instead of tomato). Enough for everyone.

Ingredients for a 5L bucket:

Tomatoes - 3 kg;
Fresh dill - 50 gr.;
Celery leaves - 5 gr.;
Parsley leaves - 5 gr.;
Currant leaves - 25 gr.;
Water - 3.5 liters;
Salt - 300 gr.

Tip: the enamel bucket should be free of any damage so that oxidizing processes do not occur.

How to cook:

We select medium and unripe vegetables - brown. We wash the tomatoes and remove the tails. We sort out the greens, wash them and pour over boiling water.
Prepare 6% brine: boil water together with salt and cool to room temperature.
Put spices and tomatoes in a ceramic or enamel bucket. Fill everything with brine and cover with a clean ironed cotton towel or gauze folded in 2-3 layers.
And then we put the ceramic plate washed with soda, upside down and put a small weight on it.
We leave the ceramic bucket in the apartment for a day for the development of lactic acid fermentation.
The next day, we move the bucket to the basement, where the fermentation process continues.

The snack will be ready to eat in 20-30 days.

Hot salted tomatoes in jars for the winter

In the first year of the appearance of the daughter, a whole mountain of vegetables and fruits for the first feeding took place in the freezer. And there was nowhere to put my tomatoes. I decided to make canned tomatoes - it is necessary to slow down the fermentation process with boiling brine and you can store them at home in the pantry. They are salty and juicy, but there is no such "fermenting" and tart taste. For people who like to close without vinegar, this is ideal.

For a 3 liter jar you need:

Tomatoes - 2 kg;
Garlic wedges - 6 gr.;
Celery leaves - 4 gr.;
Horseradish root - 8 gr.;
Bitter red pepper - 2 gr.

For 1 liter brine:

Water - 1 l;
Salt - 60 gr.

Advice: each fruit must not be pierced with a match so that they do not crack later.

Let's start salting:

Choose red or pink medium-sized fruits with dense skin. We wash the vegetables and remove the tails. At the pepper, cut off the stalk, pulp with seeds and cut into rings. Peel the garlic and horseradish root and cut into strips. We tear the washed celery leaves into smaller pieces.
Prepare the bottle: wash it thoroughly with a soda solution and rinse it under running water.
Put the scalded spices at the bottom of the jar and then put the tomatoes tightly.
Prepare salty brine in a saucepan: add table salt to the purified water and stir until it is completely dissolved.
Pour the brine into a bottle and, covering it with a tin lid, send it under the table for 3 days.
After the time has elapsed, we take out the jar and remove the lid, if a mold has formed in the canned food, remove it. Next, pour the brine into a saucepan and boil for about 2 minutes, then fill in the contents of the bottle, cover with a new sterilized lid and roll up. We send it to a blanket until it cools completely.

Tip: do not add 2 cm of the filling to the edges of the neck, so that during fermentation it does not pour out onto the floor.

Spicy garlic tomatoes in a jar are ready. And most importantly - no sterilization.

Mustard pickling recipe

Cooking is a whole art, and knowledge needs to be tested all the time in practice. So we, with the help of a small amount of ground mustard grains with the available set of spices, will get a completely different dish to taste. The inherent piquancy of vegetables with a subtle aroma will allow you to cook salted tomatoes in a bag, saucepan, jars, bucket for the winter in this way.

For 3 containers with a capacity of 1 liter you need:

Tomatoes - 2 kg;
Dried dill - 4 gr.;
Rosemary herb - 6 gr.;
Basil herb - 6 gr.;
Mustard - 15 gr.;
Water - 1 l;
Salt - 85 gr.

How to do:

We choose tomatoes - green, dense with no visible changes. We wash the fruits and remove the stalks.
At the bottom of the cans treated with soda, put dried spices and ground mustard, then tomatoes.
Boil the water and add salt, after dissolving the salt, cool the brine.
Fill the contents of the jars with cold brine, cover with tin lids and place under the table for three days.
And then we send the pickles to the refrigerator for 20 days, covered with nylon lids.

The main thing is to hold out for 20 long days. And get scented green vegetables.

Instant salted tomatoes in a saucepan

Closer to August, you will not surprise anyone with ordinary fresh vegetables and salads. I have to resort to heavy artillery: I salt the tomatoes this way. And in the morning - grilled sausages and a saucepan with tomatoes "under the arm" and with the company to the river.

Required ingredients:

Tomatoes - 1.5 kg;
Garlic - 4 cloves;
Celery greens - 2 pcs.;
Dill greens - a bunch;
Water - 1 l;
Sugar - 40 gr.;
Salt - 40 gr.

Tip: the pan must be enamelled without scratches.

Cooking a dish:

We wash the red tomatoes and greens, separate the tails and peel the garlic. Chop greens, garlic and cut off the pulp from the tomato with a tail of about 5 mm.
Prepare the brine: add salt and sugar to the purified water, bring to a boil.
We put spices with tomatoes in a saucepan and pour in hot brine.
We leave the pan on the table, cover it with clean gauze, folded in 2-3 layers, and put a plate with a load on top.
After three days, put the pan in the refrigerator.

Even every other day, we can take out the tomatoes, cut into halves, sprinkle with olive oil, and an excellent appetizer is ready.

Pickled tomatoes in a bag in 5 minutes

For modern housewives keeping up with the times, I have an interesting recipe with an ordinary plastic bag. Tomatoes turn out to be so aromatic, spicy and unusually "sharp". Absolutely everyone will be happy with this recipe.

We will need:

Tomatoes - 1 kg;
Horseradish leaves - 1 pc.;
Dill greens - 5 branches;
Black pepper - 6 mountains.;
Garlic - 2 cloves;
Salt - 20 gr.;
Sugar - 50 gr.

Cooking a dish:

We take small red tomatoes. We wash out the fruits, cut off the tail and 5 mm of the fruit itself. Peel the garlic and finely chop it with herbs.
We take a vacuum or food disposable bag and put all the products in it, close the fastener and shake it off several times to evenly distribute the spices. And on top we put on another package.
We place the resulting blank in a bowl and leave the tomatoes to marinate for a day at room temperature.

Time spent - 5 minutes, and the next day - a whole package of lightly salted tomatoes is ready.

Today we delved into various options for cooking salted tomatoes: in a bag, a saucepan, a jar, a bucket for the winter. But, to draw the line, I suggest watching the video in detail.