Many housewives like to cook salted tomatoes for the winter in jars. At the same time, there are a large number of salting recipes, it all depends on what taste home likes.

An open jar of tomatoes immediately spreads a wonderful aroma of brine and spices, you can pickle tomatoes in the amount you need for your family. They are suitable as an appetizer on the festive table, and as a treat for guests.

How tomatoes are salted for the winter, and what recipes for such salting exist, you will learn in the material. Some of them have not only a characteristic salty, but even sweet taste.

Key principles for preparing salted tomatoes for the winter

Almost every housewife has her own signature recipe for pickling tomatoes for the winter, depending on her preferences and the tastes of her relatives. However, there are key cooking rules salted tomatoes, which must be observed regardless of the recipe. So, tomatoes can be salted in three ways:

• through hot salting;
• dry;
• cold.

The hot way of salting tomatoes for the winter is traditional. We take jars, carefully sterilize them and put seasonings on the bottom. We spread clean tomatoes on top, then pour in the boiled brine, roll up the jars, cool and put them in the refrigerator for storage.

The cold salting method is understood as the salting of tomatoes. in barrels, buckets, tubs and even jars. According to this recipe, tomatoes are poured with cold brine, and a round wooden board is placed on top. Store these pickles in the cellar.

With dry salting, there is no brine in tomatoes. Tomatoes are laid out in layers in a tub, abundantly salted with coarse salt and covered with a wooden circle. For some time they stand in the room, then they are transferred to the refrigerator. This option is summer, since it is not stored for a long time, respectively, it is impossible to store such tomatoes for the winter.

There is a kind of dry salting called the quick way to salt tomatoes. They are also stored for a short time, but the vegetables will need to be cleaned of the insides and stuffed with crushed garlic, they are salted and eaten within two days.

The taste of salted tomatoes depends not only on the recipe, but also on factors such as:

• variety of tomatoes;
• stages out of maturity;
• the presence of certain seasonings and other additional components.

Tomatoes must be taken elastic and strong. Salt them with coarse salt. As seasonings choose:

Below we offer you recipes for some salted tomatoes for the winter, which you can cook with your own hands.

Recipe for traditional salted tomatoes for the winter

Such a recipe will be of interest to those who love the classics and do not like to experiment with tastes in terms of salting tomatoes for the winter. In order to pickle tomatoes in this way, prepare these ingredients:

• medium tomatoes - about 2 kg;
• pure water - 1.5 l;
• dill - 30 g;
• 2 s. garlic;
• a pinch of ground cinnamon;
• sugar and salt to taste.

All components are painted on the basis of salting tomatoes per three liters. In subsequent recipes, the ingredients will be indicated from the same calculation.

Classically salted tomatoes for the winter like this:

• jars are well washed and sterilized. At the bottom we put dill, cinnamon and garlic;
• wash the tomatoes and put them up to the top in jars;
• prepare the brine - bring water to a boil, salt it and add sugar. Boil until they are completely dissolved;
• pour the tomatoes with boiling brine, cover the jars slightly and sterilize them in a container with boiling water for about 15 minutes. Roll them up with clean metal lids.

We shift the jars to a dark place, turn them over until they cool. Then we shift to a cool room for the winter.

Recipe for tomatoes "Homemade" for the winter

Unlike the previous recipe, this one differs in taste and composition of the seasonings used. And the tomatoes themselves are very appetizing, tender and soft.

You will need:

Tomatoes are cooked like this:

• in clean jars we put all the listed spices, except for salt, sugar and mustard;
• Wash and pierce the tomatoes, arrange tightly in jars. Boil a liter of water, add salt and sugar to it, fill them with tomatoes in a jar;
• we take a cotton cloth, scald it and cover the jars with it. The fabric should be sprinkled with mustard powder. As a result, salted tomatoes will acquire a unique taste and will not succumb to mold.

Banks must be held for two weeks at room temperature. Then they will need to be closed with sterile plastic lids and put in the refrigerator for a month.

Recipe for salted tomatoes for the winter "Youth"

This recipe for harvesting for the winter acquired this name due to the fact that green tomatoes are used for cooking. In addition, in winter this preparation will be in place as an ingredient for a salad for the New Year's table.

You will need:

• young tomatoes - about 2 kilograms;
• 7 pieces of blackcurrant leaves;
• 3 dill with inflorescences;
• garlic - 5 cloves;
• a little allspice;
• liter of filtered water;
• 4 large spoons of coarse salt.

In order to pickle tomatoes for the winter according to this recipe, rinse the tomatoes and remove the tails. Put greens on the bottom of the jar, then tomatoes, then greens again, then hot peppers and garlic. Such fill the entire jar in layers. The final layer should be green.

For brine, salt is dissolved in cold water, incubated for 2 minutes and filled to the top of the jar. The liquid should cover the entire contents of the jar.

After you close the jar with a sterilized tight plastic lid, transfer it to a dark, cool room. Tomatoes will be completely ready to eat in a month.

Recipe for cold salted tomatoes for the winter

In this case, it applies cold pickling. It is carried out in a three-liter jar. For cooking you will need:

To prepare this blank for the winter, we take dry cans and we put horseradish leaves on their bottom, then we fill them tightly with tomatoes so as not to crush them. In the process of filling, the tomatoes are evenly covered with the leaves listed above, celery and garlic. Then salt, sugar are poured into the jar, boiled or filtered water is poured.

You can add a little vinegar if desired, cover the jar with a tight lid and put it in the refrigerator.

Recipe for salted tomatoes for the winter in their own juice

This recipe will appeal to those who want to try something new in pickling tomatoes. They need to choose pink or brown. They should also be small and have a high density. Such tomatoes will need a kilogram, an additional kilogram of ripe tomatoes will still be required. For spices, prepare more garlic, four branches of dill, hot pepper, salt and seasoning for preserving vegetables.

The preparation method for this piece for the winter the following:

The bank should sterilize for about half an hour, then the jar is taken out, closed with a lid, turned over until it cools down completely.

Recipe for salted tomatoes for the winter in apple juice

This recipe will delight lovers of spicy flavor, the tomatoes will turn out to be slightly sweet and original. Prepare the following:

• strong fresh tomatoes - a kilogram;
• clarified apple juice - 1 liter or 2.5 kg of red fresh apples;
• half a teaspoon of ginger;
• 3 small spoons of salt;
• a large spoonful of sugar.

Tomatoes should be carefully laid out in a clean jar. Meanwhile, apples are passed through a meat grinder or juicer, the resulting juice is diluted by half. Ginger is grated and added to the finished juice.

Juice poured into a bowl and bring to a boil, then pour the tomatoes into jars with boiling liquid. They are pasteurized for an hour, but the liquid should not boil. Then they roll up and wrap themselves until they cool down.

Salted tomatoes for the winter in Ukrainian

Tomatoes, regardless of variety, may be suitable for this recipe. But they must be tight and firm.

The ingredients for the winter recipe are:

• elastic tomatoes - kilogram;
• big carrot;
• raspberry leaves;
• sugar - 3 small spoons;
• some salt;
• some spices.

To cook tomatoes for the winter according to this recipe, grated carrots, then layer the raspberry leaves in jars, then the carrots and tomatoes.

At the same time, prepare the steep brine. For him, dilute 100 g of salt in a liter of water and add some spices. The brine is boiled for 5 minutes, then it is cooled and poured into a jar. The tomatoes are covered tightly, a raspberry leaf is placed on top and tightly covered with a clean plastic lid. Store the jar in a cold place.

Recipe for salted tomatoes with mountain ash for the winter

Such a recipe is very simple, the tomatoes will have incredible original taste. What do you need:

• peeled tomatoes - 2 kg;
• bunches of mountain ash - 1.5 kg;
• water for brine - 1 l;
• sugar and salt.

Prepare a jar for salting, put tomatoes and rowan there. Bring water to a boil, dilute salt and sugar in it. Pour the resulting brine into the jar, cool it, drain it, then boil it again and again pour the contents of the jar. We repeat these steps three times. Then the jar is twisted, cooled and cleaned in the cellar for the winter.

Cooking sweet tomatoes for the winter

Many love original conservation in particular, sweet pickled tomatoes. Here you will need:

• a kilogram of red tomatoes;
• up to 4 cloves of garlic;
• fresh dill;
• Bell pepper;
• half a lemon or a little citric acid;
• a couple of bay leaves;
• up to 8 black peppercorns;
• a large spoonful of salt;
• two large spoons of sugar;
• 5 leaves of cherries and currants;
• water - depending on the volume of the container.

According to the recipe for sweet pickled tomatoes, you need choose soft and whole tomatoes wash them. Put dill, currant and cherry leaves, bay leaf, peas and garlic in jars.

Then we put the tomatoes, heat the water in a separate container and pour the tomatoes with it. They can be pierced so that they are better preserved whole and soaked in the marinade.

Dissolve sugar and salt in water and bring to a boil. Add lemon juice or acid to the jar. Pour everything into a jar and immediately roll up. Sweet tomatoes in jars are turned over and wrapped. They will be most fragrant and have a characteristic sweet aftertaste if they are allowed to brew for at least a month.

Whether your favorite canned tomatoes are sweet, salty, or sour, remember to follow the key rules for salting a tomato.

The article will help you learn how to salt red and green tomatoes for the winter in a barrel, saucepan, plastic bucket, jar, and even an ordinary plastic bag.

It would seem, why today is fooling around with twists, if there is a huge amount of canned vegetables for every taste on sale all year round? Well, first of all, home-made preparations definitely taste better.

Secondly, there is confidence that they are prepared from fresh vegetables, in compliance with the rules of sterility.

Thirdly, home preservation is cheaper. If the grandmother did not share her signature recipe for pickling tomatoes with the young mistress, those presented below will help.

How to salt red tomatoes with simple salting in a barrel?

Salting tomatoes in a barrel is called cold. Its advantage is that vegetables retain a maximum of useful substances. And if the barrel is wooden, it gives the appetizer an inimitable flavor. No need to be upset if there is no such barrel, boiled water or an ordinary enameled pan will do.

• red tomatoes - how much will fit in a pickling container
• water - it should completely cover the tomatoes
• coarse table salt - at the rate of 100 g per 1 liter of water
• garlic - 3 cloves per 1 liter of water
• peppercorns - 3-4 peas per 1 liter of water
• pepper light - 1 pc. for 1 liter of water
• cherry, currant, horseradish leaves
• umbrellas and dill greens

1. Tomatoes for pickling in a barrel are taken ripe, elastic, of any size
2. Cherry, horseradish, currant leaves are laid out at the bottom of a barrel or pan
3. Spread a layer of tomatoes washed and discarded on the stalks
4. Spread sliced ​​garlic and a light, a few peppercorns, a couple of dill umbrellas
5. Dilute salt in water, pour tomatoes with brine
6. Repeat the laying of greens and tomatoes, pouring brine two more times
7. Spread a few more sheets of horseradish on top.
8. Organize oppression
9. The workpiece is kept for 3-4 days at room temperature, then it is sent to the cold (in the cellar) for 3 weeks. At their expiration, the tomatoes will be ready.

VIDEO: How to salt tomatoes in a barrel?

How to salt green tomatoes with simple salting in a barrel?

If by the end of the season there are green unripe tomatoes left in the beds, they are no longer left to disappear. Many liked their elasticity and sour taste. If you put aside the arguments that green tomatoes are less healthy than red ones, but no less allergenic, you can get a delicious snack from them by pickling in a barrel.

• a wooden barrel or a large pot
• 5 kg green tomatoes
• 50 g hot pepper
• 100 g dill
• 30 g parsley
• 30 g basil
• 50 g currant leaves
• 4 liters of water
• 300 g salt

With green tomatoes they do exactly the same as with red ones - they put it in a barrel with a layer of greens and pour it with brine. After about 4 weeks, the tomatoes will be ready, unlike red ones, green ones are not deformed.

How to salt red tomatoes with simple salting in plastic buckets?

At home, you can pickle red tomatoes like barrel tomatoes in plastic buckets.

1. Take small elastic tomatoes, preferably cream, wash them well
2. Also prepare and wash horseradish and currant leaves, dill umbrellas
3. Need for taste and peppercorns, and red hot peppers
4. Garlic cut into slices
5. Lay tomatoes and greens in plastic buckets in layers
6. Boil the brine by adding 2 tablespoons of salt and sugar to 1 liter of water.
7. When the brine cools down a bit, pour tomatoes over it.
8. They cover the buckets with gauze, put plates with oppression on them
9. The blank is kept in the room for about a month, then put in a cool place

How to salt green tomatoes with simple salting in plastic buckets?

Green tomatoes pickled in plastic buckets may seem too tough to some. To make them easier to chew, it is proposed to pour boiling water over them before salting.

1. In buckets, green tomatoes are salted with cherry and currant leaves, dill and hot peppers.
2. The brine for them is 7%, that is, 70 g of salt per 1 liter of water. It can also be sweetened as desired.
3. Salting occurs within a month and a half

VIDEO: Salted Green Tomatoes

How to salt tomatoes with simple salting in a saucepan?

It is very convenient to pickle and store tomatoes (green, red or brown) on the balcony in the apartment in an enamel pan. Salting is carried out in any way. Here's an interesting one - with mustard.

Prepare:

• 2 kg red cream
• 1 chili pepper
• 3 pcs. bay leaf
• 5 peppercorns
• 3 garlic cloves
• 1 teaspoon dry mustard
• 3 dill umbrellas

1. All this should be well washed. Chop pepper and garlic
2. Spread the products for salting in an enamel pan
3. Prepare a brine from 1 liter of water, 2 tbsp. spoons of salt and 1 tbsp. spoons of sugar
4. Pour the mustard powder into the brine
5. Do the filling of the workpiece
6. They keep the pan in the room for about 5 days, after which they take it out to the cellar or to the balcony for a month (the temperature should not exceed 7 degrees)

How to salt red tomatoes with a simple salting pickled jars? How to salt green tomatoes with simple salting pickled in jars?

Both red and green tomatoes are fermented in jars. But be sure to put them separately.

1. Banks need to be prepared in advance. It is good to sterilize them in boiling water or oven. If you feel sorry for the time, a thorough washing with soda is also suitable.
2. Elastic medium-sized tomatoes and greens are laid out in jars in random order or in layers
3. Pour the workpiece with a 7% salt solution
4. Close jars with sterile plastic lids
5. After the banks stand for two days in the apartment, they are taken to the basement or cellar
6. You can eat pickled tomatoes from cans after 2 months, by which time they will ripen

Red salted tomatoes in a jar.

Green pickled tomatoes in a jar.

How to salt tomatoes in a bag?

In order not to wait a month or two until barrel or canned tomatoes ripen, you can quickly pickle them in bags.

1. Lightly salted, you can make one tomato or a mix of vegetables (take tomatoes, cucumbers and sweet peppers at the rate of 2:2:1)
2. Tomatoes are washed and cut crosswise
3. If they take cucumbers, they cut off their “butts”
4. Wash and chop dill, parsley, cilantro, basil as desired
5. 4 cloves crushed
6. Put everything in a tight bag with handles
7. Pour into the bag 2 tbsp. spoons of salt and 1 tbsp. spoons of sugar
8. Tie up the bag and shake it well.
9. Keep the bag in the refrigerator for 1 day, periodically turn it over
10. If you plan to store tomatoes, they should be poured from the bag into a saucepan

VIDEO: Quick recipe for salted tomatoes in a bag

How to salt tomatoes with garlic?

Garlic is present in any recipe for salted tomatoes. It gives sharpness to the workpiece. There are several ways to use it:

• put whole cloves of garlic in a barrel, pan or jar
• put grated garlic in a barrel, pan or jar
• grate the garlic, mix it with finely chopped greens and stuff the tomatoes, previously cut crosswise, with this mixture

Tomatoes with grated garlic.

Tomatoes with garlic, cut into pieces.

VIDEO: Salted tomatoes with garlic and herbs

Pickled tomatoes in jars- this is an opportunity to prepare a tasty and appetizing snack for the winter. Our recipes will convince you that it is not necessary to use barrels for salting.

Salting tomatoes for the winter in jars

You will need:

horseradish root
- water
- tomatoes - 5 kg
- Lavrushka
- fragrant peppercorns
- salt

Cooking steps:

Prepare the containers: wash them with hot water with the addition of soda powder, sterilize. Select dense brown fruits, wash them thoroughly with greens. At the bottom of the jar, add spices with tomatoes. Lay out the spices and fruits again. Boil the brine: prepare 5 liters of water, pour a glass of salt into it. Stir the brine thoroughly so that the salt is completely dissolved. Pour into containers, cover with plastic lids, let stand in the room for a day. As soon as the fermentation process begins, you can lower the workpiece into the cellar. After a month and a half, the vegetables will be ready.

Be sure to prepare and. You definitely haven't tried the best!

jar pickled tomato recipe

You will need:

bitter pepper
- salt - 5 tablespoons
- garlic head
- sugar - 10 tablespoons
- tomatoes - 2 kg
- bunch of fresh dill

How to cook:

For uniform salting, select fruits of the same size and variety. After preparing all the necessary products, they must be washed and dried. At the bottom of sterile containers, put garlic, pepper, cut lengthwise, dill. Cut the tomatoes lengthwise into 2 parts, fill the jars. Put greens with garlic on top. Prepare the brine: boil five liters of water, pour in salt, granulated sugar, wait 5 minutes, pour in the hot filling, cover with lids, let the rolls stand for a day at a temperature of 20 degrees. Rearrange the seams in the cellar or on the shelf of the refrigerator.

Recipes for pickling tomatoes in jars

Bachelor's Tomatoes.

You will need:

Small tomatoes - 2.6 kg
- a tablespoon of sugar
- peppercorns
- garlic
- horseradish
- dill branches
- laurel leaf

Cooking steps:

Wash the containers thoroughly, steam for a few minutes. Take tomatoes, pierce 3 large holes in the “tail” area. Do it better with a knife. Fold in a jar in layers, season each layer with spices and seasonings. One of the most important components of the workpiece is brine. It is prepared extremely simply: pour sugar into jars, sprinkle with salt, pour in filtered cool water, cover with plastic lids. Move the container for 10 days to a room where the temperature reaches no more than 18 degrees. This time will be enough for the fermentation process to start. But the whole salting will take place for three weeks. All this time, the snack can be stored under plastic lids.

Salted tomatoes in liter jars

Prepare:

sweet pepper
- carrot
- table salt - 6 large spoons
- black peppercorns - six pieces
- two aspirin tablets
- citric acid
- onion head

Cooking steps:

In a processed container, chop the peeled carrots in circles. Cut the peppers into strips, chop the onion. Wash the tomatoes thoroughly, put them in jars. Boil water, pour vegetables up to the very neck. Cover with lids and let stand for about 20 minutes. As soon as this time has passed, pour the liquid from the container into the pan. Throw aspirin tablets, pour in "lemon". Boiled brine, pour the fruits, roll up. Leave upside down for 7 hours.

Required components:

Garlic clove - 4 pcs.
- a handful of dill seeds
- laurel leaf - 3 pcs.
- salt
- sugar
- identical medium-sized tomatoes - 10 pcs.
- cloves, sweet peas - 6 pieces each
- some water

How to cook:

We will prepare vegetables in two-liter containers. Rinse the vegetables with a sponge under running water, carefully wiping off dust and dirt from them. Put a pot with poured water, process the container over the steam. Peel the head of garlic, separate into individual cloves. Lay garlic, spices at the very bottom, and fill with vegetables on top. Cover the first vegetable layer with dill seeds, and then lay out the next layer of vegetables. Pour boiling water directly from the pan, leave to insist and rearrange again on the stove. Pour 3 tbsp into the water. spoons of granulated sugar and 2 tablespoons of salt. If the tomatoes are sour, then the amount of sugar can be increased.

Immediately after boiling the brine, pour it over the container with vegetables for the second time. It is necessary to fill up to the very neck. At the very end, pour a couple of small spoons of acetic acid. Cover the container with treated metal lids and screw them on.

Salting tomatoes for the winter in liter jars.

You will need:

Carrot
- cream tomatoes - 1.6 kg
- garlic cloves - 4 pcs.
- cloves, dill umbrellas - 2 each
- litere of water
- citric acid
- cherry and currant leaves - 4 pieces each
- celery, tarragon - ½ stalk each
- spicy pepper
- black peppercorns - 10 pieces
- coarse salt - a large spoon
- laurel leaf - 3 things
- sugar - a couple of tablespoons (tablespoons)
- oak leaf - 4 pieces

How to cook:

Put the fill to boil. It will take 10 minutes to be ready. Fill the container with the ingredients in the following sequence: garlic cloves - peppercorns - tarragon - carrots - dill umbrellas - black peppercorns - cloves - currant leaves - cherry and oak leaves - tomatoes. Sterilize the filled jars (no need to pour in the brine at this time). Sterilization takes place in the usual way. Pour boiling filling, enter citric acid, cork jars.

Prepare also.

Cold way.

Ingredients:

Tomatoes - 1.7 kg
- table vinegar - a third of a glass
- purified drinking water - about 1.5 liters
- sugar, coarse salt - a tablespoon
- a sprig of celery
- aspirin tablet, lavrushka - 3 pieces each
- any spices
- black peppercorns - ten pieces

Cooking features:

Make a cold pickle. Stir, let it infuse. At this time, prepare containers for seaming. Fill it with all the ingredients in the following sequence: parsley-allspice-garlic cloves-celery sprig-dill umbrellas-tomatoes-again garlic cloves-celery and dill. Pour in the brine, drop in the aspirin, cover with a plastic lid. Dip the roll in the cellar or refrigerate.

Dry way.

You will need:

Fruit leaves - 30 pieces
- coarse salt - 195 g
- tomatoes - 3 kilograms

Cooking steps:

Prick each tomato in the area of ​​​​the stalk, cut off the bottoms (be sure to wash the fruits in advance). Lay out the tomatoes in rows (stalks up), pour salt into each cut. Line the fruits with fruit leaves. Repeat layers. Lay out the fruit leaves last and transfer the snack for a few days to a cold place.

Recipe for pickling green tomatoes in a jar.

Wash the unripe fruits thoroughly, put them in jars, layering them with blackcurrant leaves. Prepare a brine from 40 g of sugar and 35 g of coarse salt. Add a few crushed peas of allspice and bay leaves, boil it, after cooling, add 10 g of dry mustard, stir and leave to let the filling settle. Put oppression on top, put it in any cool room. Salting green tomatoes for the winter in jars is ready!

Pickled green tomatoes in jars.

Prepare:

Sugar - four tablespoons
- coarse salt - 2 cups
- black currant leaves - a handful
- vinegar essence - 2 tablespoons
- red ground pepper - a small spoon
- purified water - 10 liters

Cooking steps:

Make a brine: mix water with salt, sugar, red pepper and currant leaf, let the filling boil. Boil it for exactly 10 minutes. Remove from heat, let cool. Immediately after the start of the boil, enter the vinegar essence. Pick up clean jars, put dill seeds, mustard seeds, horseradish leaves and any spices that you wish on the bottom. However, it is not recommended to add a lot of seasonings, as they can interrupt the taste of the vegetables themselves. Pour cold brine over the vegetables, cover with metal lids, and take out in the cold.

Tomatoes pickled with cherry plum.

Required products:

Sugar - 30 g
- salt - 20 g
- tomatoes, garlic - 100 g each
- cherry plum - 400 g
- dill

Cooking steps:

Fill the containers with cherry plum fruits, put small tomatoes, garlic cloves and dill sprigs between them. Pour cherry plum juice diluted with salt and sugar on top. Cork jars, transfer to a cold dark place.

Recipe with tomato juice.

You will need:

Mustard powder - small spoon
- 10 liters of tomato juice
- tomatoes - 10 kg
- salt - 320 g
- blackcurrant leaves - 95 pcs.

Cooking features:

Tomato juice can be prepared from crushed and non-standard fruits. Line the bottom of the container with blackcurrant leaves, then lay the tomatoes, sprinkle them with mustard, cover with another layer of blackcurrant leaves. Pour in the tomato juice.

Also try these variations:

First option.

Wash and dry strong tomatoes (with stalks), dip them in boiling water literally for a moment, lay them in rows, sprinkle with spices, pour with pickle made from (20 g of sugar, a liter of water and 65 g of salt). Sprinkle with dill and horseradish leaves, cover with a wooden circle and a small oppression. The fruits keep their shape perfectly.

Option two.

Place red tomatoes in large glass jars, the bottom of which should be lined with spicy herbs and chopped blackcurrant leaves. Sprinkle with spices. Cover the containers with parchment paper and metal lids, transfer to a dark place for a while. After exposure, pour in the brine and store the workpiece in a room with a temperature of about 2-3 degrees.

Canned vegetables are sold everywhere, but many housewives still prefer to salt their own tomatoes for the winter. It is not surprising, because home-made preparations are much tastier, prepared from fresh vegetables and do not require large financial costs.

If you don't have crown cooking recipes, check out the article. She will teach you how to salt tomatoes in different ways and in different dishes.

Salted tomatoes calories

Calorie content does not exceed 15 kcal per 100 grams. So the snack is ideal for diet food.

The benefits of salted tomatoes are due to the rich composition. They are rich in vitamins, phosphorus, magnesium and potassium. In order for salted tomatoes to better preserve all this goodness, it is recommended to harvest them for the winter as a whole, like eggplants.

Tomatoes also contain lycopene. This substance, being the most powerful antioxidant, helps in the fight against many diseases. With regular use of salted tomatoes, the likelihood of heart disease is significantly reduced.

Salted tomatoes have an anti-inflammatory and antibacterial effect on the body. And remember, vegetables bring the greatest benefit to the body, when pickling which did not use vinegar, the effect of which on the digestive system cannot be called beneficial.

The classic recipe for salting for the winter

The popularity of the classical technology of cooking salted tomatoes is constantly growing. The secret is that it helps to prepare a quality product, a godsend for gourmets.

Ingredients:

• Tomatoes - 2 kg.
• Vinegar - 1 tablespoon.
• Salt - 2 tablespoons.
• Sugar - 4 tablespoons.
• Leaves of currant, cherry and horseradish.
• Celery, dill, parsley.
• Peppercorns, garlic.

How to cook:

1. Rinse tomatoes, leaves and greens with water and dry, then put them in prepared jars. Put some leaves, greens and garlic on the bottom, tomatoes on top, then again a layer of greens.
2. Pour the contents of the jars with boiling water and leave for 5 minutes. Then carefully drain the liquid into a saucepan, add salt and sugar, boil. Pour the tomatoes with the resulting brine, add a little vinegar to each container and roll up.
3. Wrap the roll up and leave it upside down under a blanket until it cools. After that, move the workpiece to the cold to wait for further fate.

Video recipe

Important! Experienced chefs recommend making a hole in the stalk area with a toothpick in each tomato before sending it to the jar. This simple technique prevents cracking of the surface under the influence of hot water.

How to cook pickled tomatoes in a jar

Now consider the simplest way to cook salted tomatoes. It is simple, fast and does not require large financial and physical costs. The taste of the finished snack is simply delicious.

Ingredients:

• Tomatoes - 1.5 kg.
• Dill - 1 bunch.
• Chile - 1 pc.
• Currant leaves - 2 pcs.
• Salt - 3 tablespoons.
• Water - 2 liters.
• Celery and parsley.

Cooking:

1. Boil a liter of water, add salt and stir. Combine the resulting composition with the remaining cold water. Strain the brine after an hour.
2. Put greens on the bottom of prepared jars, put washed tomatoes without stalks on top, making layers of seasonings. Be careful not to crush the fruit.
3. Pour the tomatoes with brine, close with nylon lids and leave in the room for 2 weeks. Then remove foam and mold from salted vegetables, add fresh saline, roll up jars and send to the cold.

An easier recipe is simply not to be found. The finished snack is stored for a long time and will always accompany mashed potatoes or fried potatoes.

How to pickle green tomatoes

At the end of the vegetable season, many housewives have unripe tomatoes in the garden. The question arises, how to deal with such a crop? There is a solution - salting. Salted green tomatoes have a savory flavor and are considered a good alternative to pickles. And paired with salted beets and pepper, you get an excellent vegetable platter.

Ingredients:

• Green tomatoes - 1 kg.
• Currant leaves - 7 pcs.
• Dill - 2 umbrellas.
• Garlic - 3 cloves.
• Horseradish leaves - 3 pcs.
• Hot pepper - 1 pc.
• Salt - 2 tablespoons.
• Water - 1 liter.

Step by step preparation:

1. Remove the stem from each vegetable, rinse with water.
2. At the bottom of a two-liter jar, make a pillow of greens, put tomatoes on top. Cover with the remaining greens, add garlic cloves and hot pepper without seeds.
3. Pour water into a large bowl, salt and wait until a uniform thin layer forms on the bottom. After two minutes, pour the water into a jar of tomatoes. Close the jar with a plastic lid, previously scalded with boiling water.

Videos cooking

The best place to store salted green tomatoes at home is in a refrigerator, basement, or cool pantry. A month after corking, the appetizer is ready for tasting.

How to pickle tomatoes in a barrel

The recipe for salted tomatoes in a barrel is suitable for housewives who have a large family. It allows you to cook a lot of delicious vegetables in one go. The main thing is that there is a suitable place for storage.

Ingredients:

• Tomatoes - 20 kg.
• Salt - 900 g.
• Garlic - 10 cloves.
• Horseradish leaves - 10 pcs.
• Hot pepper - 1 pc.
• Cherry and currant leaves - 15 pcs.
• Dill seeds - 50 g.
• Water - 15 liters.

Cooking:

1. Prepare the ingredients. Peel the tomatoes from the stalks, rinse with water, rinse the greens, peel the garlic.
2. Cover the bottom of the barrel with herbs, add dill seeds and a few cloves of garlic. Place a layer of tomatoes on top. Repeat layers until the barrel is full. The main thing is that a few centimeters remain to the top. Place a leaf of horseradish torn into large pieces on top of the vegetables.
3. Make a brine by mixing salt and water. Pour the tomatoes with the resulting composition, cover with a piece of clean gauze, put a circle and a load on top. Two decades later, the appetizer is ready.

The method of harvesting tomatoes for the winter in a barrel has been used in many countries since ancient times. And every year its popularity is growing, because the finished product is perfect in terms of taste and aroma.

Pickled tomatoes for the winter - the best recipe

Housewives pickle tomatoes in different ways, and in each case the finished dish differs in taste, sweetness and degree of spiciness. I love the honey pickle recipe. Pickled tomatoes prepared in this way are incredibly tasty and retain a maximum of useful substances.

Ingredients:

• Tomatoes - 2 kg.
• Water - 3 liters.
• Garlic - 2 heads.
• Honey - 180 g.
• Vinegar - 60 ml.
• Salt - 60 g.
• Leaves of currant and horseradish, dill.

Cooking:

1. Rinse the tomatoes with water, cut off the stalk area, push one garlic clove into the resulting hole.
2. Pour boiling water over spices and herbs and place in prepared jars. Fill containers with prepared tomatoes and cover with lids.
3. Pour water into a saucepan, add salt, vinegar and honey, boil. Fill jars with hot brine. After 15 minutes, drain the brine and repeat the procedure. After the third approach, roll up the cans and wrap until cool.

Keep jars of pickled tomatoes refrigerated. The honey snack will reach readiness and reveal its taste in a week.

Helpful information

The methods of salting vegetables are almost identical with the exception of some nuances. I will share a few secrets that will help in preparing the perfect pickled tomatoes.

• For salting, use "cream". Such tomatoes are characterized by dense skin and a fleshy structure. Additionally, they do not undergo deformation during the pickling process.
• Any dish is suitable for pickling cucumbers. In the case of tomatoes, I do not recommend using barrels and other large containers, otherwise the product will collapse under its own weight. The best solution is a glass container with a volume of 3-5 liters.
• Tomatoes have a pronounced taste and aroma, so putting a lot of herbs and spices is not necessary. Tomatoes are best combined with dill, garlic, red pepper, parsley, celery, horseradish and currant leaves.
• Tomatoes are rich in solanine. This substance slows down the fermentation process, therefore, at 20 degrees, the appetizer reaches readiness no earlier than after 2 weeks.