Tomatoes should be thoroughly washed with water and inspected for defects. Vegetables with a damaged surface cannot be harvested for the winter, but they can be used for quick salting.

Banks that will be used for pickling tomatoes must be steam sterilized (you can use a double boiler, oven, microwave). Metal lids are also subject to mandatory processing (boiling).

If you have a cold salting process, then clean the containers and plastic lids well enough for this with baking soda.

Garlic and horseradish should be peeled and washed with high quality. Leaves and greens should be sorted out from debris, twigs, damaged parts, rinsed with clean water.

Fast salting tomato

When the harvesting season is just beginning, before salting tomatoes for the winter in jars, a recipe for their quick salting is popular in many families. Lightly salted tomatoes stuffed with spices are cooked in brine for 24 hours, they are tasty as an accompaniment to barbecue, snacks are usually eaten faster than they are cooked.

Stuffed light-salted tomatoes

You will need red meaty tomatoes about the size of an egg. Cut them into halves with a knife or crosswise cutting to the end (it is convenient to use a knife for slicing bread). Put the stuffing of chopped garlic, parsley, dill into the resulting cracks.

At the bottom of any convenient container, generously put dill umbrellas, pour mustard seeds, add currant leaves, horseradish, pepper, lavrushka.

Pour the stuffed tomatoes with brine (stir 1 tablespoon of salt without iodine, sugar, 1 teaspoon of dry mustard powder in 1 liter of boiled cooled water), press down with pressure. Wait one day and you can take a sample. Such quick-salted salted tomatoes are stored for 5 days in a cool place.

Salted aromatic tomatoes

By choosing this recipe, you will get a sweet and savory tomato flavor with a roasted pepper flavor. You will need: a bucket of medium red tomatoes (each needs to be pierced with a fork), 5 sweet peppers, for connoisseurs of pungent taste - 1 hot pepper, a couple of heads of garlic, currant leaves, horseradish root, dill (seeds or umbrellas), oil (favorite vegetable) for frying peppers, salt.

Fry coarsely chopped peppers in oil until soft, cool. Divide the spices in half, spread the first part along the bottom of the bucket, put half a tomato on top, then put the peppers on them and pour the oil, from frying, put the second part of the spices, add the tomatoes to the top of the bucket. Close the lid.

After a day, prepare the brine (5 tablespoons of salt, 3 liters of clean water), pour in a bucket of tomatoes, pick up oppression, put the bucket in the kitchen. After 5 days, fragrant fast-tomatoes are ready. Keep cool.

Cold barrel salting

Using a similar technology with lightly salted tomatoes, you can cook real salted tomatoes for the winter. Salting recipes are usually simple and the results exceed expectations.

Pickled tomatoes

Dry jars (3 l) washed with soda or scalded with boiling water are placed under a pinch of dill seeds, bay leaves, a few peppercorns. Tomatoes are stacked quite closely, choosing fruits with tough pulp, thick skin. Fall asleep in banks 1 tbsp. salt (without iodine, necessarily large), 3 tbsp. sugar, 1 tbsp. dry mustard powder. Pour, covering the top layer, cooled boiled water, cover with washed plastic lids, carry for 2 months in the cold. Tomatoes will ferment, acquire a harsh, slightly carbonated taste, become similar to barrel tomatoes. You need to store tomatoes salted in this way in the cellar / refrigerator.

Fans of aromatic spices in pickles will have to taste the following recipe.

Salted tomatoes

For harvesting, you will need dense red or yellow tomatoes, tender currant leaves, cherries, horseradish root / leaves, chives, pepper, dill, mustard (dry), sugar, salt.

It is recommended to start laying in jars with leaves, dill, spices. In a 3 liter jar, it is enough to put a small young leaf of currants, cherries, dill seeds / umbrella, peeled root, half a horseradish leaf, about 4 medium cloves of young garlic, 5 peppercorns. Lay the tomatoes evenly on top of the spices. Pour in 2 tbsp. l. sugar, coarse salt, dry mustard. Fill the jars with clean water (tap or bottled), close the plastic lid. Turning the jar over to dissolve salt and sugar. Salting a tomato for the winter a priori can be considered the main event of August, and the first sample is taken in October. Tomatoes salted according to this option are perfectly kept cool until spring.

Unusual salting option

Those choosing how to pickle tomatoes in an unusual way will like this cooking method, when the tomatoes practically retain their original fresh taste and can be used simply for food and in the preparation of other dishes.

"Juicy" tomatoes

Tomatoes and salt are required. Banks, metal lids should be sterilized before seaming.

Ripe tomatoes with a diameter of 5-7 cm are dipped into a boiling pot of water several at a time, hold for a couple of minutes, taken into a bowl of cold clean water. Remove the skin from the blanched tomatoes, put them in a 5 liter pan, add a whole tablespoon. salt (without iodine, large), without water we put on gas. From the moment of boiling, we wait 5 minutes. Juice will be released. Stir very carefully, continue cooking for 5 minutes. We pack the tomatoes neatly into sterilized jars, filling them one by one, fill them with the released boiling juice, roll them up, cover until they cool.

Salted tomatoes according to the recipe for hot salting deserve attention; they can be offered to little children. There is no vinegar in the composition, there are tomatoes and salt.

Simple pickled tomatoes

Any ripe red or yellow tomatoes will do. Large tomatoes should be cut into 4 pieces, small tomatoes should be cut in half. Put in cans (1 liter is convenient). Add 1 tsp. with a slide of salt and water to the top. Filled cans must be sterilized (put a towel (kitchen) on the bottom of the pan, put the cans inside it. Make sure they do not reach the sides of the pan and touch each other. Gently pour water along the side of the pan so that it reaches ¾ the height of the cans, put the pan on gas . Start counting the sterilization time after boiling water in a saucepan: 15 minutes for cans with a capacity of 1 l). Roll up with lids (sterile), turn over, be sure to wrap up. Keep cool.

Pickling green tomatoes

The weather conditions are such that all the tomatoes never have time to ripen when the frost sets in. In this case, thrifty hostesses will be helped by recipes on how to pickle green tomatoes. It is important to remember that only medium, large green fruits are subject to salting.

Spicy green tomatoes

If you have a bucket of medium-sized green tomatoes, you should have: 7 heads of garlic, hot pepper pods (adjust the pungency to taste), a large bunch of parsley, salt. Make a side cut in each vegetable. Prepare the filling: chop and mix the garlic, parsley, pepper.

Stuff the tomatoes with this mixture. Place the rest of the filling on the bottom of the salting bucket and densely stuffed green tomatoes on top. Fill the container with brine (boil 3 liters of drinking water, add 6 tablespoons of salt, cool). Put under light oppression. After a week, transfer the tomatoes to washed jars, use the resulting brine for pouring, close with simple lids, and hide in the cellar.

Be patient and wait the month required for salting green tomatoes. You can eat such fruits right away, but their taste will become rich and full after a month.

There is a simpler recipe for tomatoes plucked green for the winter in jars.

Green pickled tomatoes

Chop medium green tomatoes in 3 places with a toothpick. In a 3 liter jar: dill seeds, currant leaves, horseradish, hot pepper rings. Lay the tomatoes, shifting with parsley, dill, sprinkle with chopped chives. Pour in 3 tbsp. salt (iodine-free, large), 1 tbsp. mustard dry powder.

Fill the jars with cold water, seal with plastic lids. Twist the jars in your hands to dissolve the salt. Put away in the cold. You can appreciate the taste of pickled green tomatoes after a couple of months.

The existing variety of recipes for harvesting tomatoes (ripe and green) for the winter will allow the hostess to choose the most delicious ways of pickling tomatoes in order to delight households in winter with natural and healthy products. Salted tomato recipes are often quite simple and do not require any special cooking skills. An important condition for preservation by salting in barrels / buckets / cans without the addition of acetic, citric, acetylsalicylic acid is the storage of finished products in the cold.

Canning tomatoes at home is widely used by experienced housewives. This procedure helps to preserve all the beneficial properties of the product, which is rich in organic acids, vitamin C and minerals. Thanks to the correct salting, tomatoes retain their consistency and are an excellent addition to main dishes in the winter season. Let's consider the most delicious recipes in order and highlight the important aspects of the preservation process.

1. In the process of closing tomatoes for the winter, do not mix fruits of different shapes and sizes. The same applies to varieties, they should not be very different from each other.
2. Before you start preserving, sort the tomatoes according to the degree of ripeness. Give preference to specimens harvested on a dry and sunny day.
3. Select only small to medium sized tomatoes for pickling. Use large fruits for making tomato juice or preserving in slices.
4. Use a thick sewing needle or toothpick to pierce the area where the leg was. Such a move will prevent the tomatoes from cracking during the salting process.
5. Weed out sick and damaged specimens, they are not suitable for conservation. It is allowed to use unripe (green) fruits, they better retain their structure.
6. Shortly before rolling, sterilize the containers in which the tomatoes will be closed. These can be liter or three-liter glass jars sealed with tin / plastic lids (they also need to be boiled).
7. Before covering vegetables for the winter, wash the fruits with running or purified water and a kitchen sponge. Such a move will eliminate the ingress of chemicals and bacteria, which lead to rapid deterioration of the final product.
8. Acetylsalicylic acid, citric acid-based solution, table vinegar (6%) or essence (70%), edible gelatin act as homemade preservatives and stabilizers when rolling homemade tomatoes.

The classic recipe for preserving a tomato

For curling like this, prefer plum-shaped tomatoes. Soft fruits absorb too much salt, causing them to wrinkle quickly and have a rough aftertaste.

• tomatoes - 6 kg.
• garlic - 1 head
• purified water - 6 liters.
• bay leaf - 8 pcs.
• pepper (peas) - 10 pcs.
• crushed salt (preferably sea salt) - 225 gr.

1. Wash the cans with boiling water, add 1 tablespoon of baking soda to each container, sterilize thoroughly. Place in a wide saucepan, simmer for a quarter of an hour. At the end of the procedure, wipe dry, do the same with the lids.
2. Go through the tomatoes, set aside the thick-skinned ones, wash them. Cut and peel the garlic, cut the cloves into 2 pieces, place one section (half the head) on the bottom of the jar.
3. Add 5 peppercorns, 4 bay leaves to the garlic. Arrange the tomatoes so that they reach the middle of the container.
4. Now place the remaining garlic, bay leaf, and allspice on the tomatoes again. Fill the jar to the top with tomato fruits, step back from the neck by 2-3 cm.
5. Dilute 225-250 gr in 6 liters of filtered water. fine salt, stir, wait until the crystals dissolve. As soon as the granules melt, pour the brine into the container with the tomatoes.
6. Close the jars with plastic lids, send them to a room with room temperature, wait 20-25 hours. After the time has elapsed, preserve the product with tin lids, send it to the basement or cellar for 2 months.

• tomatoes - 3 kg.
• drinking water - 5.5-6 liters.
• granulated sugar (cane) - 245-250 gr.
• garlic - 1 head
• fresh dill - 1 bunch
• fine food salt - 120 gr.
• allspice (peas) - to taste

1. Wash the tomatoes under the tap with a foam sponge, dry them, sort them in shape and variety (they should be the same). Sterilize the cans with baking soda and boiling water, wipe off, leave to dry at room temperature.
2. Peel the garlic, cut each tooth lengthwise, place ½ head on the bottom of the container. Add peppercorns, chopped dill (half a bunch) to this.
3. Depending on the size of the tomatoes, they need to be cut or placed in a jar whole. Place the other half of the dill and a portion of the garlic on top of the tomatoes.
4. Pour filtered water into a saucepan, bring to a boil, add granulated sugar and ground salt, stir. When the granules are completely dissolved, pour the brine into a jar with tomatoes, cork, leave at a temperature of 20-23 degrees for 24 hours.
5. After the specified period, send the tomatoes to the cellar or pantry with a low temperature regime. After about 5 days, you can enjoy the delicious taste and serve the dish as a snack.

Horseradish Canned Tomatoes

• small tomatoes - 2.7-3 kg.
• coarse table salt - 75 gr.
• granulated sugar beet - 25 gr.
• allspice (peas) - 8 pcs.
• bay leaf - 7 pcs.
• fresh or dried dill - 20 gr.
• garlic - 0.5 heads
• horseradish (root) - 10 gr.
• currant leaves - 3 pcs.

1. Wash the jars with running water, then place in a wide saucepan and top with boiling water. Keep on the stove for about 5 minutes, then proceed to sterilize the lids. At the end of all actions, dry the containers with a towel.
2. Poke 3-4 holes in the tails with a toothpick or 1 hole with a knife. Mix in one composition peppercorns, bay leaf, dill, currant leaves, horseradish and pre-peeled garlic (cut the teeth into 2 parts).
3. Next, start preparing the brine: mix granulated sugar with salt, pour over boiling water, wait for the crystals to dissolve. After that, pour the solution into the jar, seal it with plastic lids.
4. Send containers to a room with a temperature of 18-20 degrees, wait about 10 days. During this period, fermentation will begin, then you need to move the tomatoes to the cellar for 1 month. Only after this time can they be eaten.

• sweet red tomatoes - 2.3 kg.
• onions - 2 pcs.
• table vinegar (6-9%) - 80 ml.
• granulated sugar - 120 gr.
• filtered water - 2.4 liters.
• salt - 15 gr.
• seasonings (optional) - to taste

1. Boil cans of soda, wash and dry them. Place in the bottom of the container if you are using any seasoning. Cloves, bay leaves, peas will do.
2. Cut the onions into half rings or small squares, divide the amount into 4 sections.
3. Put ¼ part of the total amount of tomatoes in a jar, place onions on top, then tomatoes again. Repeat the steps until all the layers are laid out.
4. In a separate jar, dissolve granulated sugar with salt, pouring boiling water over the food. Next, pour in the vinegar solution, add the resulting marinade to a jar of tomatoes.
5. Screw the containers with sterilized lids, turn them upside down and place them on the floor until they cool completely. After that, send it to the cellar for 1-2 months.

Canned tomatoes without sterilization (cold cycle)

• plum tomatoes - 2.5 kg.
• chopped edible salt - 75 gr.
• garlic - 7 teeth
• table vinegar solution (9%) - 120 ml.
• filtered water - 2.3 liters.
• granulated sugar - 110 gr.
• dried dill - 15 gr.
• celery - 10 gr.
• bay leaf - 5 pcs.
• allspice black pepper - 15 peas
• acetylsalicylic acid - 1 tablet
• seasonings (optional)

1. Prepare jars: wash them, add soda, pour boiling water over them, leave for 5 minutes. Next, remove leftovers with water, boil in a large saucepan and dry.
2. At the bottom, place dried dill, ground celery, peppercorns, garlic cut into 2 parts, bay leaf and other seasonings of your choice. Start filling the jar with tomatoes, lay the fruits tightly on top of each other.
3. Start preparing the brine: mix salt with granulated sugar and table vinegar, pour the mixture with purified cool water, wait 5 minutes. When the granules are completely dissolved, pour the resulting solution into a container with tomatoes.
4. Mix the acetylsalicylic acid between two scoops to make a powder. Pour it into a jar, do not stir. This will prevent mold from forming.
5. Cork the tomatoes with plastic (nylon) lids, put in a cold place for 2 weeks. After the time has elapsed, the product can be eaten.

Canned Cherry Tomatoes with Garlic

• cherry tomatoes - 2.4 kg.
• bulgarian pepper - 3 pcs.
• fresh parsley - 0.5 bunch
• fresh dill - 0.5 bunch
• garlic - 1 head
• pepper (peas) - 10 pcs.
• bay leaf - 8 pcs.
• table vinegar - 80 ml.
• granulated sugar beet - 110 gr.
• salt - 120 gr.

1. Sterilize the jars and lids ahead of time. Put half a head of garlic on the bottom, peeling it and chopping the cloves into 2 parts. Add chopped dill and parsley, peppercorns to this.
2. Take a toothpick and poke a few holes in the tomato stalk with it. Start stacking tomatoes in a jar, start with large ones, gradually getting to small ones.
3. Cut the bell pepper into strips, alternate with the tomatoes, laying out the fruits in rows. Add the remaining garlic at the end.
4. Make a brine from sugar, salt and vinegar by pouring the listed ingredients with filtered water. Pour the product into a pan with enamel walls, boil until the granules dissolve.
5. Pour the solution into a jar of cherry tomatoes, roll up with tin lids. Turn containers upside down, place a towel, leave for 3-4 hours until they cool completely. After that, take the jars to a dark room. After 4 weeks the tomatoes can be served.

Canned Green Tomatoes

• unripe tomatoes (green) - 1.3 kg.
• table salt (coarse) - 55 gr.
• drinking water - 1.3 liters.
• cherry or currant leaves - 1 sprig
• dill - 1 umbrella
• garlic - 5 teeth
• mustard powder - 15 gr.
• horseradish - to taste

1. Start by preparing the brine: mix sugar and salt, pour hot purified water, wait until the crystals dissolve. Next add mustard powder, stir.
2. At this time, sterilize the cans: pour boiling water over them, wipe and dry. Place the seasonings (horseradish, cherry leaves, dill umbrella) on the bottom.
3. Arrange the tomatoes in rows, alternating the fruits with the garlic cloves (previously cut into small pieces). Seal the containers with tin lids, take the cans to the cellar.

It is not difficult to pickle tomatoes for the winter if you have sufficient knowledge of the conservation technology. Be sure to sterilize cans, add seasonings at your discretion, choose fruits of the same size and variety.

Video: how to salt tomatoes for the winter

Salting vegetables has always been the best way to prepare them for future use. Due to the large amount of salt and lactic acid, vegetables are well stored for a long time, because it is salt that kills many putrefactive bacteria, due to which vegetables under normal conditions deteriorate.

Almost any vegetables are salted: cabbage, cucumbers, eggplants, zucchini, tomatoes.

The salting technology of some vegetables - for example, cucumbers and tomatoes - is almost the same. But there are some features that housewives should be aware of.

The subtleties of cooking

• For pickling, plum-shaped tomatoes are best suited - such as Fakel, Humbert, Novinka Pridnestrovya, De Barao, Mayak, Titan, Volgogradsky, Ermak, Gribovsky, Bizon. These tomatoes have a dense skin, they are fleshy and do not deform so much when salted.
• Ripe tomatoes produce excellent quality products, but they are often deformed during the process of salting, therefore, such tomatoes must be handled very carefully.
• Pickles from tomatoes of a pink degree of maturity and blange are not injured during salting and turn out to be very tasty when finished. Green tomatoes are often salted, as well as fruits of milk ripeness.
• Unlike cucumbers, which can be salted in large barrels, tomatoes should be salted in a small bowl. In it, they will not crumple under their own weight. Therefore, the best containers for pickling tomatoes are glass jars with a capacity of 3 to 10 liters.
• The technology of pickling tomatoes is the same as that of cucumbers. But due to the fact that tomatoes contain more sugar, a little more salt is required for pickling them. For ripe tomatoes, a brine is prepared at the rate of 500-700 g of salt per 10 liters of water. For brown and green tomatoes, 600-800 g of salt are taken per 10 liters of water.
• Calculating the number of tomatoes and pickle is easy. When stacking tomatoes tightly in a jar, half of its volume remains for the brine. For example, 500-600 g of tomatoes and 500 ml of brine are placed in a liter jar, 1.5 kg of tomatoes and 1.5 liters of brine are placed in a three-liter jar. Of course, there may be an error of 100 ml or 100 g one way or the other. It all depends on the size of the tomatoes and the packing density.
• Tomatoes have a pronounced taste and aroma, therefore, for salting them, spicy herbs require half as much as for cucumbers. Most often they use dill, garlic, red pepper, black currant leaves, celery, parsley, tarragon. Together with this greens, cherry or oak leaves, rich in tannins, are added. Thanks to them, the tomatoes are strong and elastic.
• Tomatoes, especially unripe tomatoes, contain solanine, so fermentation is slower than that of cucumbers, and at a temperature of 15-20 ° it ends in about 2 weeks.
• There are many recipes for salted tomatoes. They can be spicy, mild, with sweet peppers, garlic, with cherry and black currant leaves. They are salted in tomato juice, mustard, cinnamon and even sugar.
• Salted tomatoes are stored in glass jars in a room with an air temperature of 0 to 2 °. Tomatoes are ready in about 1-1.5 months.

Salted tomatoes in jars: classic

• red tomatoes - 1.5 kg;
• red pepper - a pod;
• black currant leaves - 2 pcs.;
• green dill - 50 g;
• celery, parsley, tarragon - 15 g.

For brine:

• water - 1.5 l;
• salt - 50-60 g.

Cooking method

• Prepare clean jars.
• Make a pickle. To do this, dissolve salt in a little hot water. Mix with the rest of the cold water. After the brine has settled, strain it through a linen cloth.
• Pick strong red or pink tomatoes of the same size for pickling. Wash thoroughly in the basin, changing the water several times, or under the tap. Remove the stalks.
• Wash all greens well. Let the water drain.
• Place 1/3 of all greens at the bottom of the jar. Arrange the tomatoes tightly, layering them with spices, being careful not to crush them.
• Fill with brine. Place the jars in a room with an air temperature of 15-20 °. Close with nylon caps. Leave it on for 2 weeks. During this time, lactic acid fermentation will occur: the brine will become cloudy, part of it will be absorbed into the tomatoes.
• Free the surface of the tomatoes from mold and foam. Add fresh saline solution to the very neck of the cans.
• Seal the jars tightly with sterile lids and put them in a cold room or refrigerate.

Unsharp garlic tomatoes in jars

Ingredients:

• tomatoes - 10 kg;
• horseradish root - 20 g;
• garlic - 150 g;
• tarragon - 25 g;
• chilli pepper - several small pods by the number of cans.

For brine:

• water - 8 l;
• salt - 400 g.

Cooking method

• Prepare the brine in advance. Dissolve the salt in water, let the brine stand. Strain.
• Select sturdy tomatoes. Wash in cold water. Remove the stalks.
• Peel the garlic, rinse in water. Cut large teeth in half.
• Peel the horseradish root, wash under running water. Cut into slices. Wash the herbs and peppers.
• Arrange the tomatoes tightly in jars, layering with herbs and spices. Place one pepper in each jar.
• Fill with brine and close with nylon caps. Leave in a warm place for 12 days.
• Then remove any mold and foam from the surface of the tomatoes. Add fresh brine to the jars. Roll up hermetically or close with ordinary lids and lower it into the cellar.

Note: To make the tomatoes spicy, increase the amount of horseradish, and put the pepper in jars in a cut form. It is recommended to put dill greens in such tomatoes: 200 g of dill will be required for 10 kg of tomatoes. For 8 liters of water, take 600 g of salt.

Salted tomatoes with bell peppers in jars

Ingredients:

• tomatoes - 10 kg;
• garlic - 30 g;
• dill greens - 150 g;
• sweet peppers - 250 g;
• bitter pepper - several small pods by the number of cans.

For brine:

• water - 8 l;
• salt - 500 g.

Cooking method

• Make a pickle. Dissolve salt in water. Let the brine stand, then filter it through a cloth.
• Prepare clean jars with lids.
• Pick out ripe, sturdy tomatoes. Wash. Remove the stalks.
• Peel the garlic, wash it.
• Wash the bell pepper, cut in half, remove the seeds. Cut the halves into long slices. Rinse the dill with cold water.
• Place the tomatoes in jars, layering with herbs, garlic and slices of pepper.
• Fill with brine. Leave for 10-12 days in a warm (up to 20 °) place.
• After lactic acid fermentation is over, remove foam and possible mold from the surface of the tomatoes. Top up the jars with new brine. Close the lids, put in the cellar. Or roll it up tightly.

Salted tomatoes in tomato juice in jars

Ingredients:

• tomatoes - 10 kg;
• black currant leaves - 250 g;
• tomato puree - 10 kg;
• salt - 300 g;
• dry mustard - 1 tsp

Method of use

• Select strong, ripe tomatoes. Wash well, remove the stalks.
• Prepare tomato mass. To do this, take overripe, cracked tomatoes. Wash them. Twist through a meat grinder. If you want a puree without skin and seeds, rub it through a sieve.
• Prepare clean jars with lids.
• Wash the herbs.
• Mix salt with mustard.
• Place currant leaves at the bottom of the jars. Lay a layer of tomatoes. Sprinkle with the salt mixture. Place the currant leaves again. Place tomatoes on top of them. When half the jar is full, pour over the tomato paste over the tomatoes. Repeat layers with leaf, tomatoes, salt.
• Cover the top layer of tomatoes with currant leaves. Pour the tomato paste to the top of the jar.
• Close the jars with lids and leave for 6 days at an air temperature of 15-20 °. Then top up the jars with tomato. Close with nylon caps. Move to a cold place.

Salted tomatoes with cinnamon in jars

Ingredients:

• tomatoes - 10 kg;
• bay leaf - 5 g;
• cinnamon - 1.5 tsp

For brine:

• water - 8 l;
• salt - 500 g.

Cooking method

• Prepare the brine in advance. To do this, dissolve the salt in water. When the brine has settled, strain it.
• Select red sturdy tomatoes. Wash them. Remove the stalks.
• Place the tomatoes tightly in the jars, but do not crush. Put bay leaves and cinnamon in each jar, spreading equally over the whole number of tomatoes.
• Fill with brine. Close with nylon caps. Leave for 10-12 days in a room at an air temperature of 15-20 °.
• After this time, remove foam and possible mold from the surface of the tomatoes. Top up the jars with freshly prepared saline solution. Move to a cold place.

Green salted tomatoes in jars

Ingredients:

• green tomatoes - 10 kg;
• dill greens - 200 g;
• black currant leaves - 100 g;
• sugar - 200 g

For brine:

• water - 5 l;
• salt - 250 g.

Cooking method

• Prepare the brine in advance. When it has settled, strain.
• Take green tomatoes, wash them. Remove the stalks.
• Wash the herbs.
• Dip the tomatoes in small batches in boiling water and blanch for 1-2 minutes. Cool quickly under running water. You can do without heat treatment, but in this case the tomatoes will be harsh.
• Place cold tomatoes tightly in clean jars, shifting with herbs. Pour sugar into each jar.
• Fill with brine. Leave in a warm place to ferment for 6-7 days. Top up with fresh brine. Close with nylon caps. Move to a cold place.

Salted tomatoes in their own juice in jars

Ingredients:

• red tomatoes - 10 kg;
• currant leaves - 30-40 pcs.;
• tomato mass - 10 kg;
• salt - 500 g.

Cooking method

• Wash ripe tomatoes, remove the stalks.
• Rinse freshly plucked currant leaves in clean water.
• Place currant leaves on the bottom of clean jars. Arrange the tomatoes. Sprinkle with salt. Put the currant leaves again, then the tomatoes. Sprinkle with salt again. Thus, fill in all the jars.
• Prepare tomato paste from overripe tomatoes, which are pre-washed in cold water. Pour it over the tomatoes.
• Close the jars with lids and keep them indoors at 15-20 ° for about 6-7 days. When fermentation is over, transfer to a cold place - in a cellar or refrigerator.

Salted tomatoes with cloves in jars

Ingredients (for a three-liter jar):

• tomatoes - 1.5 kg;
• dill - 2 umbrellas;
• parsley - 2 branches;
• black pepper - 5 peas;
• allspice - 2 peas;
• carnation - 2-3 buds;
• cherry and black currant leaves - 3 leaves each;
• mustard seeds - 1 tsp;
• hot pepper - 1 pod;
• garlic - 3-4 cloves.

For brine:

• water - 2 l;
• bay leaf - 2 pcs.;
• salt - 4 tbsp. l .;
• sugar - 1 tsp

Cooking method

• For pickling, select ripe, red, thick-skinned plum tomatoes. Wash thoroughly. Remove the stalks.
• Rinse the dill, parsley, cherry and currant leaves with plenty of cold water.
• Peel the garlic, wash. Wash the pepper pods, cut off the dried part of the stalk. Do not damage the flesh, otherwise the tomatoes will turn out spicy.
• Prepare clean jars with lids.
• Place some of the spices at the bottom of each jar. Then fill the jars with tomatoes. Place the pepper between the fruits. Cover the top layer of tomatoes with herbs. Sprinkle in mustard seeds.
• Pour water into a saucepan, add salt, sugar and bay leaf. Boil the brine for 5 minutes. Remove it from the stove and cool.
• Pour the tomatoes with cold brine. Close with plastic lids.
• Place the jars in a cool place for 3 weeks.

Note to the hostess

You can change any of these recipes to your taste by taking another spicy plant instead of one. But do not reduce the amount of salt, otherwise the tomatoes may turn sour. Also, do not neglect the rules of sanitation. If you fulfill all the requirements, you will end up with delicious salted tomatoes.

Let's start with the simplest, since many housewives prefer quick recipes. So, to prepare a blank in a two-liter jar, you will need 1 kilogram, and to them a couple of bay leaves, the same number of dill twigs and 2 times more cloves of garlic. Also prepare 6 black and allspice fruits each. For the brine, you will need 25 grams of granulated sugar and salt, 60 grams of honey and 80 ml of apple cider vinegar. Wash the tomatoes, prick with a fork or toothpick and place in a jar along with the other ingredients for preservation.

Next, we make a brine, for which you need to boil a liter of water in a saucepan, pouring salt and sugar into it. When they dissolve, pour the resulting filling into a jar and leave to cool for an hour. Next, pour the marinade back into the pan so that peppercorns, bay leaves or garlic do not get into the water from the jar (it is better to cover the container neck with a plastic lid). Once again, bring the liquid to a boil, add honey to it, and when it dissolves, turn off the gas and pour vinegar. Fill the jar with tomatoes again, roll it up and put it aside to cool.

Preparing a pickle for pickling a tomato

The second recipe is cold pickling tomatoes in a quick way for the winter, that is, completely without boiling. We take the products per three-liter jar: 2 kilograms of small tomatoes, 4–5 garlic cloves, 3 sprigs of umbrella dill and the same amount of bay leaves. Also, for aroma and piquancy, you will need about 10 peas of black or allspice, celery and other aromatic herbs. For the brine, we take 25 grams of sugar and salt each for 1.5 liters of water, 80 ml of 9% table vinegar, mix all this and wait until the solid components are completely dissolved.

We put the washed tomatoes in a jar, at the bottom of which half of the garlic and dill, bay leaf, pepper, and various spicy herbs are already placed. When all the fruits are laid out in rows, tightly, but not cramped, we throw the remaining garlic and dill on top. Then the cold fill is sent there, after which we close the container and put it in a cold place. If you make a large number of blanks at once, it is better to store them in a cool cellar. This preservation is insisted for at least 3 weeks, but it can be stored much longer. As you can see, these are very simple recipes, but we will look at the most interesting next.

Even on their own, these red, yellow, or canned foods are delicious. But the filling adds piquancy, so we offer you the following recipes. According to the first, you will need tomatoes, garlic and parsley. We do not limit you in the amount of ingredients, because, as a rule, preservation is done by eye until the tomatoes run out. We assume that about 1 kilo of fruit and a liter of filling will fit in a two-liter jar. Chop the cloves of garlic and parsley and mix, after which, after washing the tomatoes, cut out a hole at the top of each, grabbing part of the core. Add the filling there.

Now we make a brine, for which we boil water and put 50 grams of salt and 40 grams of honey for each liter. Until all the components dissolve, put the stuffed tomatoes in sterilized jars, then fill the containers with hot pouring and, after waiting 10 minutes, pour them back into a saucepan and boil. Pour the brine into the jars again, roll them up with metal lids, turn them over and remove them to cool under the blanket.

Stuffed Tomatoes

Be careful if bubbles rise in an inverted glass container with a twist from the neck to the bottom, which means that the lid was not rolled up tightly, it is recommended to open it and repeat the preservation process again.

The second recipe will allow you to cook tomatoes with an even richer taste, for twisting you need about 1.5 kilograms of dense tomatoes for each three-liter bottle (so that the fruits lie loose enough). For the filling, take 1.5 kilos of carrots and the same amount of sweet bell peppers, 5 medium heads of garlic, a small bunch of parsley and 1-2 pods of hot pepper (to taste). Grind and mix all the ingredients necessary for stuffing. We cut the washed and peeled tomato fruits from the side by a third and fill them with the filling.

We sterilize the jars and put parsley greens in each on the bottom (you can use the twigs left over from the slicing), a dozen peas of black or allspice and a few bay leaves. We lay out the tomatoes in the container. We make a brine, for which we take 5 liters of water, boil and pour it into a container (the indicated volume is enough for 3 three-liter jars), and after half an hour we pour it into a saucepan and bring it to a boil again. Dissolve 125 grams of salt and 2 times more sugar in water, as well as one and a half cups of 9% vinegar. Fill the containers again, roll them up with lids and put them under the blanket to cool down, putting the neck down.

Here we present recipes that are difficult to call common. And for starters, we propose to make a blank of tomatoes with apples. For a three-liter jar, you need about 1.5 kilos of tomatoes and 4–5 medium-sized sour apples. The fruits must be washed, and the stalks must also be removed from them. We sterilize the jars, put 4-5 cloves of garlic and 2-3 sprigs (umbrella) of dill on the bottom of each, you can also add bay leaves, cloves and other spices. We place the fruits in the container. Now we boil water and fill containers with it. After 10 minutes, pour into a saucepan, again put on gas until boiling and add 25 grams of sugar and salt each, wait for them to dissolve and pour into jars, trying to make the brine rise to the edge of the neck. Roll up, turn over and remove to cool.

Harvesting of tomatoes with apples

The next recipe with a minimum of ingredients is tomatoes with cinnamon, which is rarely (and in vain) practiced by housewives. So, for 5 kilograms of tomatoes, we take 10 bay leaves and 1.5 teaspoons of ground cinnamon powder. Everything, nothing else is needed for harvesting, except for the brine, for it you will need 50 grams of salt for 1 liter of water. We sterilize three-liter jars, then you need to wash the tomatoes and put them in containers. Now we boil water and pour it into jars, leave to simmer for 20 minutes. Next, pour the liquid into a saucepan, bring it to a boil again and, adding the bay leaf with cinnamon, keep it on low heat for up to 5 minutes. We fill the jars with brine and roll them up with metal lids, then turn them over and put them under the blanket.

But the following recipes can be called salting only conditionally. Salt is necessary for preservation and therefore must be added, but the taste of the appetizers will turn out to be rather sweet due to the high sugar content. So, first, let's make tomatoes in gelatin. You will need small green tomatoes, 0.6 kilos for each quart jar, and prepare a few cloves of garlic, a chilli pod, and a bay leaf (amount as desired). For brine per liter of water, you need to take 80 grams of sugar and 25 grams of salt, 80 milliliters of apple cider vinegar, as well as 1.5 tablespoons of dry gelatin.

Canning tomatoes in gelatin

Tomatoes should be washed, peeled and cut into halves or quarters. Then we sterilize the jars and place tomato slices with other ingredients for the preparation in the container. Now we make the pickle. Pre-dissolve the gelatin granules in a glass of warm water, pour into the future brine, add sugar and salt and boil for 15 minutes. Then cool slightly, add apple cider vinegar and immediately pour into containers with tomatoes. Place the jars in a saucepan with heated water on a wooden stand or a folded towel and pasteurize over low heat for about 20 minutes... Now the delicious sliced ​​pickling of green tomatoes is rolled up for the winter and cooled upside down.

And finally, a very unusual recipe, for which you will need 4 three-liter cans, about 6.5 kilograms of tomatoes and 4 bunches of carrot tops, which is in itself non-standard. But the proportions of the components for the brine are even more original: for 5 liters of water, you need to take 350 milliliters of 6% vinegar, 125 grams of salt and 2.5 faceted glasses of sugar. Tomatoes and tops must be washed and dried. We sterilize the jars and put whole sprigs of carrot greens on the bottom of each, one bunch per container. We put the tomatoes there, then boil the water and pour it into a container, leaving it to languish under the lids for 15 minutes.

The next stage is the preparation of the filling itself. We drain the liquid from all the cans into a saucepan, bring to a boil and load all the ingredients into it, as the recipe indicates. We keep it on low gas for no more than 3 minutes, until the sugar and salt dissolve, then pour it into the containers, thus obtaining a sweet pickle of tomato with tops for the winter. It remains only to roll up the cans with metal lids, which were previously in boiling water for several seconds, and you can put the cans to cool under the blanket, not forgetting to turn them upside down. Now you have a sweet snack for the winter cooked in brine.

To make 9% vinegar, you need to dilute 70% of the essence 1 to 7 parts, and for 6% the proportion of shares is taken 1:11. But it is best to use apple cider vinegar for twists, it is healthier than table vinegar.

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Any gourmet will admit with confidence that it is difficult to imagine a winter snack better than tomatoes rolled into a jar.

A wide range of pickles and canned food is available on the shelves all year round, however, homemade vegetables are a special taste and benefit, multiplied many times over.

Caring housewives salt tomatoes every fall. This requires skill, knowledge, patience and free time. Why do the majority choose a home product, ignoring the products offered by the market? The reason is simple: not a single chemical additive will make the preparation tastier than homemade one. And vegetables prepared according to a proven recipe are a guarantee of the safety of the product all year round.

Salting technologies can be radically different from each other. But for each of them, there are basic rules that should be taken into account.

1. Experienced housewives know: ripe fruits are aromatic and tender. But such specimens require particularly careful handling, since they are easy to wrinkle. However, it is better to choose pink or milky vegetables as they are not injured. It is widely practiced to roll green fruits into jars.
2. The ideal container for salting is glass jars with a volume of no more than 10 liters. If you cook vegetables in large containers, there is a high probability that the lower ones will crumple under the weight of the upper ones.
3. Among all varieties suitable for canning, the most successful are:

• New product of Transnistria;
• Humbert;
• De Barao;
• Ermak;
• Buffalo;
• Titanium;
• Lighthouse.

1. Tomatoes contain a lot of sugar. Therefore, salt (only large ones should be taken) for their preparation will require a little more than for cucumbers. On average, 500-800 g of salt per ten-liter jar.
2. For cooking, use parsley, dill, tarragon, celery, cherry or oak foliage, black currant (leaves), as well as garlic and red pepper.
3. The cooking period is 1.5-2 weeks. It will take 2-3 months for the treat to become more aromatic and the brine richer.
4. The treat can be prepared in plastic buckets, glass jars, aluminum saucepans, and wooden barrels. The method of salting in plastic bags is popular.

The container with the finished product should be stored at a temperature of 0 to 2 ° C. It is not recommended to open the vessels earlier than after a couple of months.

A simple recipe for pickling in jars

Not everyone likes to mess around with canning for a long time, sorting out all kinds of recipes. There is a universal and simple way of harvesting fruits. You will need:

• about two kilograms of red tomatoes;
• red hot pepper;
• a couple of black currant leaves;
• 100 g of dill;
• other spices to taste (in our recipe it will be tarragon, celery and parsley).

We will make the brine from one and a half liters of water and 150 grams of salt.

1. Let's prepare some cans. They will need to be sterilized.
2. We dilute the existing salt in a small amount of liquid (hot). Then we add the rest of the water to the solution.
3. We wash the vegetables well and remove the stalks. Tomatoes of at least pink ripeness are suitable for this recipe.
4. Wash the greens and put them on a clean towel to absorb excess water.
5. We put the third part of the spices on the bottom of the containers. Then put the tomatoes in a container alternately with seasonings. Neatness is important here so that ripe tomatoes do not wrinkle.
6. We fill the vessels with brine. It's too early to roll them up, for a start, just close them with nylon covers and put them in a dark room with a temperature of no higher than 20 ° C.
7. After 2 weeks, the slightly fermented brine is drained. Then pour in fresh. The fruits should be pre-rinsed.
8. Banks are rolled up and placed in a cool room. You can store them in the refrigerator.

Fast salting

An express recipe for lightly salted vegetables will come in handy if a feast is planned soon. Such a treat will be ready in a day.

1. We wash 1 kg of vegetables and herbs under running water. Currant leaves, dill umbrellas, and horseradish leaves work well for this recipe.
2. Clean 4 garlic cloves. We cut each one. We also divide the dill, but leave the currants and horseradish in their original form. We put all this in a pre-sterilized three-liter jar.
3. Place the tomatoes on the herbs.
4. Cooking the marinade:

• pour a liter of water into any convenient saucepan;
• add 50 g of salt, 1 tsp. sugar and 3-4 peas of allspice;
• the liquid must be boiled for 3 minutes. after boiling.

1. We are waiting for the brine to cool down. As soon as its temperature reaches 60 ° C, fill the fruit with liquid.
2. We close the container with a lid and leave at room temperature for 24 hours.

Salted tomato recipes for the winter

Experienced housewives follow their proven technology for preparing canned tomatoes.

Carrot tops recipe

• we wash the fruits and carrot tops (for a three-liter container, you will need 3-4 carrots of greens);
• sterilize the vessel, boil the lid;
• place half of the tops on the bottom;
• we put vegetables, put greens between them;
• boil 1.5 liters of water and fill it;
• wait 10 minutes, pour the liquid into the pan, add a couple of tbsp. l. salt, 7 tablespoons of sugar and a spoonful of 9% vinegar, bring to a boil again;
• pour the brine into jars, roll up the lid using a special machine;
• turn the container upside down so that the lids do not break off, let it stand for several hours until the workpiece cools down;
• pickles can be put in a cellar or refrigerator (it is recommended to open a snack no earlier than 2 months later).

Canning without vinegar

You will need:

• 3 kg of fruit;
• a clove of garlic;
• 80 g of common coarse salt;
• 2 tbsp. l. Sahara;
• four onions;
• peppercorns to taste.

Preparation:

• we wash vegetables under running water;
• cut the onion in half rings, place on the sides;
• we send pepper there;
• put two liters of liquid on the fire, add sugar and salt, boil for a couple of minutes;
• pour the brine, roll it up.

After cooling, we remove the workpiece in a dark, cool place.

Cold salting

• Put 5 liters of water on the fire, add 1/2 tsp. ground red pepper, some currant leaves, 40 g of salt and 2 tbsp. l. Sahara;
• boil the brine for a couple of minutes, then let it cool, add 1 tbsp. l. 9% vinegar;
• put spices in sterile jars, then tomatoes;
• pour everything with cold brine, roll up the lid (store in the refrigerator).

Hot cooking

• we wash one and a half kilograms of ripe brown fruits;
• cut the large bell pepper, remove the core, cut into strips;
• peel 2 cloves of garlic, wash hot peppers, chop;
• put several branches of dill, currant leaves, celery and parsley in the prepared vessels (you can add a couple of bay leaves);
• then place the tomatoes alternately with garlic and spicy vegetables;
• pour boiling water over, boil the lids in advance and cover the containers with them;
• drain the water back, add 2 tbsp. l. salt, bring to a boil, fill again;
• roll up the lids, turn over until it cools.

Salted cherry tomatoes

1. Prepare the brine: boil water with the addition of 100 g of salt, peppercorns and two cloves of garlic.
2. Place celery and bay leaves on the bottom of the container.
3. We lay the red fruits, fill with marinade. Top with a couple of cilantro twigs.
4. Close with clean lids (you can use polyethylene), store at room temperature. Cherries are ready in 7 days.

Tomatoes for the winter - "Lick your fingers"!

The name speaks for itself - it is very difficult to tear yourself away from such a snack. For cooking:

• cut dill and parsley;
• we sterilize the jars, put the greens first;
• cut hot peppers, put a small piece on the greens;
• Calcine vegetable oil in a clean frying pan and add 1 tbsp. l. for each container;
• Wash the red plants, chop the onions, put the halves of the red vegetables alternately with the onion rings;
• bring water to a boil, add 1 tbsp. l. salt, three times more sugar and a little peppercorns, let it cool and pour in 50 ml of 9% vinegar;
• Pour vegetables with slightly cooled (but still hot) brine, twist the jars;
• turn the workpiece over until it cools completely.

Lick your fingers can be stored at temperatures between 15 and 25 ° C.

Tomatoes for the winter without salt

• Rinse the fruits and make one hole at a time with a toothpick (if you do not pierce them, the skin may burst during the cooking process);
• prepare the marinade: boil 4 liters of liquid with the addition of 200 g of sugar and 1 tbsp. l. vinegar;
• sterilize the vessel, put 3 bay leaves on the bottom, a couple of onions, cut into half rings, a straw of two carrots and large sweet pepper;
• then - tomatoes, fill with brine;
• wait for the liquid to cool down, roll it up.

Salted tomatoes with plums

The recipe may sound out of the ordinary, but it's definitely worth considering. Such a treat has a special taste.

1. Put chopped parsley, horseradish leaf, 2 garlic cloves and a few black peppercorns in a sterile glass container.
2. Add red vegetables along with chopped onion rings and plums.
3. Fill with boiling water, wait 20 minutes.
4. We move the liquid to the pan.
5. There - 50 g of salt and 3 tbsp. l. granulated sugar.
6. We send the boiling brine to banks. Roll up, turn over and cover with a towel. As soon as the salting has cooled, turn it over and put it in a cool place.

Recipe - "Under the Snow"

• we put the tomatoes in a sterile vessel and immediately pour boiling water;
• make a marinade: put 1.5 liters of liquid on the fire, add one and a half tablespoons of sodium chloride and 100 g of sugar, bring to a boil;
• drain the brine from the vegetables, put grated garlic on top of them (you need 7 cloves);
• pour the marinade, you can add 1 tsp. vinegar, but then the appetizer will be sour;
• roll it up, turn it over, cool it and put it underground.

How to salt tomatoes with mustard for the winter

• we collect a liter of water in a saucepan, add 2 tbsp. l. (without a slide) salt, 50 g of sugar, boil;
• in a sterile jar, carefully put clean ripe fruits;
• Finely chop 5 cloves of garlic and half a chili pod;
• we send 2 bay leaves, pepper and garlic to red vegetables, add a sprig of dill and 10 g of dry mustard;
• Pour the ingredients with brine (boiling), roll up, turn over, cover with a towel and wait until it cools down.

Salted tomatoes without sugar

• on the bottom of the prepared glass container we put a dill umbrella, 3-4 cloves buds, a couple of peppercorns, a small piece of hot red pepper, 3 cherry leaves, horseradish leaf and lavrushka;
• put tomatoes on top, pour boiling water and wait 15 minutes;
• drain the liquid, add 30 g of salt and 20 g of vinegar to the jar, pour boiling water again;
• roll up, put the lids down and let cool.

One of the recipes for pickling a tomato for the winter can be seen in the video.

How can tomatoes be salted?

The blank can be done not only in glass jars. There are several more suitable containers.

Bucket

They say that pickles prepared in this way have a unique taste. The longer they can be preserved, the richer the aroma becomes. It is convenient that such tomatoes can be tasted for 2 weeks, because they are not rolled up with a lid. However, then they still have to be transferred from the bucket to smaller containers and sent to the refrigerator in order to increase the shelf life.

Barrel

A method that has been used for years. The main disadvantage is that ripe tomatoes of the lower layers do not withstand the oppression of their fellows and crumple, losing their appetizing appearance and often spoiling the taste.

In addition, it is not very convenient to check the readiness of such a snack, and it is often difficult to find a good wooden barrel or tub in the city.

Plastic bag

This salting is ideal for those who want to get a treat quickly. Vegetables can be cut into rings or slices, add your favorite spices. But this conservation will definitely not survive the winter.

Pot

Salting in a saucepan is similar to the bucket method. It is used as an alternative to cooking in barrels and tubs. If the choice fell on a pan, you should give preference to an enamel container.

Salting tomatoes in slices is almost as popular as canning whole fruits. The main advantage of this preparation is the juice that stands out in the process. However, only large slices should be rolled up, otherwise you can end up with an incomprehensible dish.

Not everyone likes to mess around with sterilizing dishes. You can do without this process, but only for recipes with vinegar and garlic.

Before cooking lightly salted tomatoes, it is better to pierce them with a toothpick. Such tomatoes are ready in 3-4 days.

The ideal place for storing conservation is the cellar. If it is not in the house, banks are placed in a dark, cool place, for example, in a closet.

In small apartments, it is also possible to keep salted tomatoes for a long time by placing them on the balcony (provided that the temperature is not lower than 0 and not higher than 10 ° C). If all of the above options are not suitable, you should choose a place away from radiators and windows.

The variety of preparation recipes is so great that every housewife will find a method to her liking and make a delicious treat. Moreover, this does not require any special cooking skills.