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

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

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

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

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

Ingredients for pickling a tomato:

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

Brine:

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

How to salt tomatoes for the winter in jars:

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

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

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

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

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

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

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

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

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

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

My grandmother prepares salted tomatoes for the winter in jars, not in a barrel or bucket. Although, I heard that salted tomatoes in oak barrels are just excellent. Salting tomatoes in jars is less troublesome than in a barrel, bucket, or large saucepan, because there is no need to set the oppression so that the tomatoes do not float and are completely covered with brine. In addition, pickled tomatoes in jars for the winter is a kind of insurance, in case the tomatoes in one jar “ferment” in the wrong way (this happens too!), Then this will not affect the rest of the tomatoes.

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

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

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

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

Preparation:

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

Arrange firm, ripe tomatoes of the same size.

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

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

Everyone who loves tomatoes like from a barrel - this recipe is for you! Enjoy your meal!

On a note
Calculating the amount of tomatoes and pickle is easy. When stacking tomatoes tightly in a jar, half of its volume remains for the brine. For example, 500-600 g of tomatoes and 500 ml of brine are placed in a liter jar, 1.5 kg of tomatoes and 1.5 liters of brine are placed in a three-liter jar. Of course, there may be an error of 100 ml or 100 g one way or the other. It all depends on the size of the tomatoes and the packing density.

Salted tomatoes in halves recipe for the winter in a jar from Grandma Emma

Enjoy your meal!

Salted brown tomatoes in jars in a cold way without vinegar

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

Preparation:

Wash the tomatoes, celery.

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

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

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

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

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

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

Composition of salted tomatoes in a 3-liter jar:

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

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

Preparation:

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

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

Salted green tomatoes for the winter

Enjoy your meal!

Hot salted tomatoes without vinegar

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

Preparation:

Wash tomatoes and herbs.

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

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

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

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

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

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

Preparation:

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

On a note
Each tomato, before being sent to the jar, is recommended to pierce with a toothpick or sterile needle in the area of \u200b\u200bthe stalk. This is to make the tomatoes soak faster and better in the brine and are less likely to burst in the water.

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

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Salted tomatoes are one of the most famous dishes of Russian cuisine. There is hardly a person who has never tried salted tomatoes with fried potatoes. Traditionally, we use tomatoes as a snack, and use the pickle the next morning after a good meal. Everyone knows the expression "drawn to salty", and if you are one of the happy lovers of pickles, then stock up on our recipes and enjoy the results of pickling in winter.

Pickled tomatoes

Ingredients:
10 kg of tomatoes,
100-200 gr of dill greens,
50 g horseradish root,
100 grams of horseradish leaves,
20-30 grams of garlic
10-15 grams of red hot pepper,
10 l of water,
500-700 grams of salt.

Preparation:
Rinse all greens and tomatoes thoroughly in running water. Put half of the dill, pepper, garlic, currant leaves, leaves and horseradish root at the bottom of the jars. Fill the jars with tomatoes and add the remaining herbs. Prepare a brine from 10 liters of water and 500-700 grams of salt. Pour cold brine over the jars so that the tomatoes are completely covered with it. Cover the jars with lids and leave at room temperature for 2-3 days, then put them in a cool place.

Salted tomatoes in their own juice

Ingredients:
10 kg of tomatoes,
150-200 gr of dill greens,
50 g horseradish root,
100 grams of black currant leaves,
100 grams of horseradish leaves,
10-15 grams of dried red pepper pods,
20-30 grams of garlic
10 l chopped tomatoes,
500-700 grams of salt.

Preparation:
Thoroughly washed tomatoes, pass through a meat grinder and season the resulting mass with salt. Put half of the greens in jars, then put the tomatoes and the remaining greens on top. Pour the resulting tomato paste over the tomatoes, cover the jars with lids and leave at room temperature for several days, then put in a cool place.

Salted tomatoes in Georgian style

Ingredients:
10 kg of green tomatoes,
1-1.5 kg of celery greens,
0.5-1 kg of garlic,
50-100 grams of fresh red hot pepper pods,
0.5-1 kg of parsley,
5-6 bay leaves,
10 l of water,
600-700 grams of salt,
mustard powder.

Preparation:
Chop the herbs, red peppers and garlic finely and stir. Wash medium-sized green tomatoes and cut halfway to the side. Fill the tomatoes with chopped herbs and place tightly in a wide-necked bowl. Shift each layer of tomatoes with herbs with herbs and bay leaves. Pour the tomatoes with cold brine made from 10 liters of water and 600-700 grams of salt, cover with a flat plate and place the weight. To avoid the appearance of mold, sprinkle the surface of the brine with mustard powder.

Siberian salted tomatoes with horseradish

Ingredients:
8-10 kg of tomatoes,
3 heads of garlic,
3-4 horseradish roots,
black currant leaves,
dill sprigs
allspice peas,
10 l of water,
600-800 grams of salt.

Preparation:
Wash and dry the tomatoes. Take the garlic into cloves and peel it. Peel the horseradish root and cut it into pieces. Wash currant leaves and dill sprigs and let the water drain. Sterilize the jars. At the bottom of each jar, place blackcurrant leaves, dill sprigs, allspice peas, a few cloves of garlic and 3 pieces of horseradish. Fill the jars with tomatoes and place the greens on top, just like on the bottom. Prepare a brine from 10 liters of boiling water and 600-800 grams of salt. Let the brine cool slightly and pour over the tomatoes. Close the jars with tight lids, refrigerate in a cool place and put away for storage after a couple of days.

Salted tomatoes with vegetables in Bulgarian

Ingredients:
2 kg of green tomatoes,
2 kg of white cabbage,
3 kg of sweet pepper,
2 kg of carrots,
500 gr parsley, celery and dill,
10 l of water,
600 grams of salt.

Preparation:
Wash the green tomatoes and pat dry. Wash the bell peppers and prick them several times with a fork at the base. Wash and peel the carrots thoroughly. Peel the head of cabbage from the top leaves and cut into 4-8 pieces. Wash the greens and let the water drain. Place the greens on the bottom of the dish with a wide neck, lay the prepared vegetables on top in layers. Prepare a brine with 10 liters of water and 600 grams of salt. Pour the tomatoes with cold brine, cover with a plate and set the weight. Leave the tomatoes at room temperature for 2-3 days, then transfer to a cold storage area. The vegetables will be ready to eat in 20 days.

Salted tomatoes with mustard

Ingredients:
8-10 kg of tomatoes,
10 l of water,
300 grams of salt
50 g of mustard
30 grams of garlic
200 gr of dill,
30 grams of horseradish,
25 grams of tarragon,
100 grams of cherry leaves,
100 grams of black currant leaves,
20 peas of black pepper.

Preparation:
Wash the tomatoes thoroughly. Place the spices in an enamel bowl and sprinkle with dry mustard powder. Arrange the tomatoes tightly with dill, garlic, horseradish, pepper, black currant leaves, cherries and tarragon. Cover the tomatoes with cherry and black currant leaves and cover with a linen napkin. Fill with brine made from 10 liters of water and 300 grams of salt. Place a wooden circle on top and place a weight on it. Leave the tomatoes at room temperature for 6-7 days, then refrigerate. Tomatoes can be tasted in 30-40 days.

Salted tomatoes with squash

Ingredients:
2 kg of tomatoes,
1 kg of squash,
3 bay leaves,
a bunch of green celery,
a bunch of cilantro,
5 cloves of garlic
10 black peppercorns,
3 allspice peas,
100 g of coarse salt.

Preparation:
Wash tomatoes, squash and herbs thoroughly. Cut the squash into circles, and finely chop the greens. Bring 1 liter of water to a boil, add salt and black peppercorns and allspice. Place the cloves of garlic, 3 bay leaves and herbs at the bottom of the sterilized jar. Then lay out the tomatoes and squash. Fill everything with the prepared brine. Put a load on top and leave at room temperature for 6-7 days. After this period, transfer the squash and tomatoes to sterilized smaller jars and close them with sterilized lids.

Different salted tomatoes

Ingredients:
6 kg of tomatoes,
1-2 heads of garlic,
2-3 pods of hot pepper,
4-5 dill umbrellas with stems,
4-5 horseradish leaves,
3-4 bay leaves,
8-10 currant leaves,
8-10 cherry leaves,
8-10 oak leaves,
2 tbsp dry mustard,
1/2 glass of vodka
allspice peas,
black peppercorns,
carnation,
5 l of water,
1.5 tbsp coarse salt,
1 cup sugar

Preparation:
Wash tomatoes thoroughly and sort according to ripeness. You don't have to peel the garlic, just disassemble the head by the cloves. Place half of the spices, garlic and oak leaves, cherries and currants in the bottom of a 10-liter saucepan. Arrange the tomatoes tightly with the stem down. Lay out the greens first, then the pinks, and the red on top. Red tomatoes should be firm. Lay the rest of the herbs, spices and garlic on top. Bring 5 liters of water to a boil, add sugar and salt, then cool to 55-60 ° C. Pour the brine over the tomatoes so that it slightly covers the top layer. Place a large plate and 1 kg weight on top. Cover the pan with plastic wrap and leave at room temperature for 3 days. To prevent the tomatoes from souring and becoming moldy, dilute the mustard powder in vodka and pour into the brine. After 3 days, the tomatoes can be put into jars, covered with brine and stored in a cool place.

Pickled tomatoes with carrots

Ingredients:
10 kg of tomatoes,
1 kg of grated carrots,
4 hot pepper pods,
3 heads of garlic,
5-6 bay leaves,
dill,
10 l of water,
500 grams of salt.

Preparation:
Wash ripe tomatoes and greens well. Peel and clove the garlic. Without removing the stalks, arrange the tomatoes in jars, layering with grated carrots, pepper, dill, garlic and bay leaves. Prepare a brine with 10 liters of water and 500 grams of salt. Pour the brine over the tomatoes and leave in a cool place. The tomatoes will be ready in 12-15 days.

Spicy tomatoes, dry salted

Ingredients:
10 kg of tomatoes,
1 kg of spicy fresh herbs (tarragon, parsley, celery, basil, dill),
200 gr black currant leaves,
200 grams of cherry leaves,
300 grams of salt.

Preparation:
Wash red hard tomatoes and prick each fruit with a fork from the side of the stalk. Wash the herbs thoroughly and let the water drain. Place a layer of washed blackcurrant and cherry leaves on the bottom of pre-sterilized jars, then place the tomatoes tightly, sprinkling with salt and spices. Cover the filled jars with a clean cloth, place black currant and cherry leaves on top, set the weight and put the jars in a cold place.

Of course, you can buy pickled tomatoes at any time of the year, and you don't have to waste time pickling them, but the pleasure obtained from eating homemade tomatoes cannot be compared with the use of store-bought tomatoes. Cook according to our recipes, enjoy the pleasant sour-salty taste of tomatoes, and let every dish you cook become a table decoration. Good appetite!

Almost every housewife prepares salted tomatoes for the winter. In this article, we have collected a good selection of the most delicious recipes - how to pickle tomatoes for the winter in jars, a barrel, without sterilization, for storage in a cellar and canned.

Salted tomatoes for the winter - recipes for delicious preparations

Salted tomatoes with mustard - salt in a saucepan

Spices and spices for 10 kg of tomatoes:

• 50 g mustard
• 30 g garlic
• 200 g dill
• 30 g horseradish,
• 25 g tarragon
• 100 g each of cherry and currant leaves,
• 20 peas of black pepper.

• 10 liters of water, 300 g of salt.

Preparation:

1. Pour an even layer of dry mustard on the bottom of the enamel pot.
2. Place the washed tomatoes tightly on top, transfer them with spices.
3. Pour in cold fill, close with a linen napkin, put a wooden circle, oppression on it.
4. After 6-7 days, place the tomatoes in a cool place.

Salted tomatoes without sterilization with cinnamon

Products:

• 10 kg of tomatoes,
• 5 g bay leaves
• 3 g of cinnamon.

• 10 l of water,
• 300 g of salt.

Put prepared tomatoes in jars, on the bottom of which put spices.

Fill with chilled fill. Close with plastic lids.

Keep in a cool place.

Salted tomatoes - canned in jars

Products:

• 10 kg of tomatoes,
• 5 g bay leaves

• 10 l of water,
• 300 g of salt.

Preparation:

1. Put prepared tomatoes in containers, on the bottom of which put spices. Fill with chilled fill.
2. Close the lid.
3. Drain the brine 3-5 days after the start of fermentation.
4. Rinse tomatoes and spices with hot water and place in jars.
5. Boil the brine for 1-2 minutes and pour into the jars with tomatoes.
6. After 5 minutes, drain it again, bring to a boil and pour it back into the jars.
7. Perform these operations a third time, then immediately seal the cans and turn upside down until they cool completely.

Salted tomatoes with cold brine in a saucepan

Products:

• 10 kg of tomatoes,
• 150-200 g of dill greens,
• 50 g horseradish root,
• 100 g of black currant leaves, cherry and horseradish, oak leaves,
• 20-30 g of garlic
• 10-15 g of red hot pepper.

• for 10 liters of water - 500-700 g of salt

Preparation:

• Put the seasonings on the bottom of the container.
• Wash the tomatoes and place tightly in a container for pickling.
• Prepare the brine and pour the cold brine over the tomatoes.
• Put a circle and oppression on top of the tomatoes, cover with a clean napkin. Salt for 3 - 5 days.

Pickled tomatoes with garlic without sterilization

Pouring for 1 kg of tomatoes:

• 300 g of garlic
• salt to taste.

Prepare the filling: mince ripe tomatoes with garlic and salt to taste.

Put whole strong tomatoes in a jar and pour over the prepared mixture.

Close with a plastic lid.

Store in a basement or refrigerator.

Pickled tomatoes with young corn

For 1 kg of tomatoes:

• 50-60 g of salt,
• bay leaf,
• peppercorns,
• dill umbrellas,
• stalks and leaves of corn.

Preparation:

• Select red hard tomatoes.
• Wash tomatoes, spices, young stalks and leaves of corn in cold water.
• At the bottom of the prepared dishes, put black currant leaves, previously scalded with boiling water, a layer of corn leaves, then in rows of tomatoes and spices.
• Cut young corn stalks into pieces 1 to 2 cm long and layer each row of tomatoes with them. Cover the tomatoes with corn leaves and cover with clean water.
• Pour the salt into a clean gauze bag, which is placed on top of the corn leaves so that it is in the water.
• Cover the dishes with a wooden circle and put a little oppression.

How pleasant it is on a winter day to open the preserves prepared in summer or autumn and serve it on the table along with stew or fried potatoes! One of the most popular and favorite vegetables for pickling is a tomato, which is also cooked in an ordinary three-liter jar. How to salt canned tomatoes? It is important to follow the brine recipe exactly. So, we will share with you several ways to pickle tomatoes.

Salting recipe without vinegar

This method of salting is good because you do not need to use vinegar, that is, those who have stomach problems can also eat vegetables. We need small tomatoes for more compact placement in the jar. You also need to correctly calculate the amount of source material.

So, for a three-liter container, you need about one kilogram of small, fresh red-sided vegetables. We proceed to cover the question of how to salt tomatoes in jars. We need the following ingredients for one kilogram of tomatoes: garlic - 5-6 cloves, water - 2.5 liters, black currant and horseradish - several leaves each, dill - 3-4 branches, salt - three tablespoons, seasonings - horseradish root and black peppercorns. For convenience, we will prepare everything you need in advance. Thoroughly rinse all the greens under running water, lay them out on a towel to dry. Then we lay out about half of it on pre-sterilized banks, to the bottom. The rest will be needed later.

How to salt tomatoes: recipe

We spread well-washed tomatoes on top of the laid greenery in dense layers, and on top we cover with another layer of dill, horseradish and currant leaves. Without wasting time, add garlic, a few cloves that do not need to be cut. We start preparing the most difficult element - brine. It is very simple, but, nevertheless, you need to be careful and strictly follow the recipe.

Stir salt in lukewarm water, three tablespoons. Keep in mind that hot water will completely ruin your workpiece, which is almost done. Pour the brine so that the liquid reaches the edge of the neck of the jar and close it with lids, for a start - with plastic ones. We leave it for two or three days to settle at room temperature, and then the tomatoes need to be rolled up for the whole winter with tin lids. Store jars of pickled tomatoes only in a cool place.

Hot salting tomatoes

There are three main methods: hot salting, cold and dry salting. Now let's share some information about each of them. We have already posted one recipe for hot salting here, now we will tell you about another. All of them differ in different spices and brine composition. This contributes to changes in aromas and taste. Let's get started. We wash and sterilize three liter jars well. Put a pinch of ground cinnamon on the bottom of each, garlic - two peeled cloves, whole, and dill - 30 grams.

Wash the tomatoes and fill the jar to the top. We prepare the brine, for which we bring one and a half liters of water to a boil, add salt and granulated sugar, one and a half and two tablespoons, respectively. Cook until the ingredients are dissolved, then pour our tomatoes with boiling brine. Some housewives do it twice: drain the brine, bring it to a boil again and into a jar. We cover the jars with lids and sterilize them in boiling water for five minutes. Pour vinegar essence into each jar, one teaspoon at a time, and roll up with metal sterile lids. We put them upside down, wrap them up with a blanket. After cooling, we send it to a cool place for storage. How to salt canned tomatoes? We have mastered the hot way.

Mastering cold pickling of tomatoes

This can be done both in tubs and in banks. In order to use cans, you need a clean three-liter can, filled with tomatoes, washed and punctured near the stalk. During this process, they are shifted with leaves of currants, horseradish, cherries, peeled garlic and dill. Pour coarse salt on top, three tablespoons, and granulated sugar, one tablespoon, pour cold water and add 9% vinegar.

We close the jar with a plastic lid, put it in a cellar or refrigerator. We have learned how to cold salt tomatoes in a jar. Now the recipe for the tub. We put half of the cooked seasonings on its bottom, then the washed tomatoes and the remaining spices. Fill with cold brine (700 grams of salt per ten liters of water). Above - a circle of wood and oppression. After a couple of days, we move from room temperature to a cold place, if necessary, add brine prepared from the ratio: for one liter of water - 9 grams of citric acid and 20 grams of salt. Most likely, you have no questions left about how to salt tomatoes for the winter.

Dry method of pickling tomatoes

Wash the tomatoes and place in any suitable container. At the same time, sprinkle each layer with coarse salt. Prepare a little more than one kilogram of salt per 10 kilograms of tomatoes. Cover the tub with a circle, put oppression. Place the container in a cool place and can be stored throughout the winter. There are other less well-known ways to salt canned tomatoes.

For example, another option, dry salting, in which tomatoes must be eaten immediately, since they are not intended for storage. Cut off the bottoms of the washed tomatoes, pour one teaspoon of salt in each of them and put one piece of garlic. Gently put in a jar or other suitable dish, leave to brew for a couple of days and - in the refrigerator.