To cold pickle tomatoes, enough vegetables and salt themselves... Various spices and spices help to give the blanks additional flavoring and aromatic shades, the set and proportions of which each housewife adjusts independently. You can also experiment with filling options using brine (in water) or tomato paste, or you can do with the "dry" method and cook tomatoes in your own juice.

Cold pickling technologies for vegetables and fruits are extremely popular in traditional Russian cuisine. They are used for harvesting cucumbers, tomatoes, cabbage, apples and even watermelons. Cold methods are simple and convenient: they make it possible to provide supplies for the winter in large volumes, eliminating the need to boil water, sterilize and roll up jars, and wrap them with blankets.

Such preparations acquire a special nutritional value due to the absence of heat treatment of products and their natural fermentation in the process of lactic acid fermentation, which allows you to do without additional preservatives especially without vinegar and imparts a characteristic sour taste.

Cold salting is considered by many to be the most correct way of harvesting, since with it vegetables and fruits retain their natural beneficial properties and are enriched with probiotic bacteria.

The only drawback, especially for urban residents, is the need to store such blanks in appropriate (cold) conditions. Of course, there is a place for a couple of jars in the refrigerator, but if you are interested in how to pickle tomatoes in a bucket in a cold way, then first decide where you will put it later - in the basement or on the loggia.

Basic recipes for cold pickling tomatoes

Since there are different technologies for cold salting, we will consider each of them step by step in specific recipes.

According to this recipe, you can cold pickle tomatoes, both ripe and unripe. The main thing is that they have the same degree of maturity, which largely determines the final taste of the workpiece: brown and green ones turn out to be harder and sour, and red and pink ones will be softer and sweeter.

Servings / Volume: 3 l

Ingredients:

• fresh tomatoes - 1.7-2 kg;
• brine water - 1.5-2 liters;
• edible rock salt (coarse grinding) - 100-140 g;
• black pepper (peas) / bitter (pods) - 10-15 pcs. / 0.5-1 pcs.;
• dill, umbrellas - 3-5 pcs.;
• horseradish leaf - 2-3 pcs.

Optionally, you can add:

• sugar - 40-50 g;
• dry mustard (ground or whole) - 30-40 g;
• celery leaf - 5-6 pcs.;
• bay leaf - 2-3 pcs.;
• cherry and / or black currant leaf - 3-5 pcs.

Cooking technology:

1. Wash the tomatoes, removing the stalks, select only whole and strong, without signs of spoilage. Wipe them dry. For faster and more even salting, green and brown fruits can be pricked with a fork on the sides, too large - cut in half. Ripe tomatoes are advised to prick with a toothpick or knife in the place where the stalk is attached so that the skin does not burst.
2. Wash the dill and all prepared leaves and let them dry.
3. Cover the bottom of the prepared container with a layer of leaves and greenery.
4. Arrange the tomatoes, adding a little pepper, dill and leaves from time to time.
5. Top with salt and sugar, dry mustard and other ground spices (optional).
6. Cover the top layer of the tomatoes with horseradish leaves.
7. Pour a container with tomatoes with cold clean water. In order for all vegetables to be completely immersed in the liquid, it is necessary to install oppression, for example, a plastic bottle of water or a small stone wrapped in a plastic bag.
8. Leave the workpiece for 3-5 days at room temperature to wait until fermentation begins. When the brine becomes slightly cloudy and foam appears on the surface, remove the container with tomatoes in a cold place, loosely covering it with a lid.

The condition of the workpiece must be checked regularly... If mold appears on top, then the sides of the container and oppression must be washed, and the upper horseradish leaves must be replaced with fresh ones. You can start tasting tomatoes in 10-14 days, but it is better to wait 1-1.5 months, since as they are salted and fermented, their taste will become more and more vivid.

When pouring cold water, the process of dissolving the spices will take longer, and fermentation will begin a little later. If the house is not hot, then it is better to use brine: add salt and sugar to hot water, boil for 3-5 minutes, and then cool and pour into a container with tomatoes.

This technology will do for immature- green and brown tomatoes, which, when salted under the pressure of oppression, will let out juice, but will not lose their shape and retain the texture density.

Servings / Volume: 3 l

Ingredients:

• fresh tomatoes (brown or green) - 2-2.5 kg;
• edible rock salt - 100-150 g;
• garlic - 2-3 heads.

For pungency and spice, you can add:

• bitter pepper (chili) - 0.5-2 pcs.;
• multi-colored pepper (peas) - 15-20 pcs.;
• fresh herbs (dill, cilantro, parsley, celery) - 1 bunch;
• basil / thyme - 2-3 sprigs;
• vodka - 100-150 ml.

Cooking technology:

1. Wash unripe tomatoes thoroughly and dry with paper towels. Cut each into 2 or 4 pieces.
2. Fill the prepared container with chopped tomatoes, laying them tightly and sprinkling each layer with salt, pieces of garlic, pepper and herbs (to taste).
3. Press down the contents of the container using oppression, cover with a lid or gauze and leave at room temperature for 2-3 days.
4. Letting the juice settle, the tomatoes will settle and new portions can be added to the container.
5. When the liquid begins to cloud, the tomatoes should be removed to a cool place. To reduce the intensity of fermentation and extend the shelf life of the workpiece, it is advised to add vodka to the container.

A spicy green tomato appetizer in its own juice will be fully cooked in 2-3 weeks. If you want to store it in jars in the refrigerator, then pour vegetable oil over the brine or spread a layer of gauze covered with dry mustard, and close it tightly with a nylon lid.

You can find other recipes for pickling green tomatoes in this article.

Tomatoes appeared in Russia relatively recently (compared to other vegetables familiar to us) and for a long time were unpopular among the people, therefore, recipes from them are found in old cookbooks rather strange and sometimes funny. Here's how it was suggested to young housewives to salt tomatoes:

Servings / Volume: 1 l

Ingredients:

• fresh tomatoes - 0.5-0.7 kg;
• water - 0.5-0.7 l;
• edible rock salt - 200-250 g.

Preparation:

Wash the tomatoes and wipe dry, put them in a pot, pour over with cooled brine. The brine should be so concentrated that a fresh egg is kept on the surface, that is, 1 glass of salt is needed for 3-4 glasses of water. Cover the contents with a plank so that the tomatoes are constantly immersed in the liquid. The workpiece should be kept in a cool place, often removing mold. Before use, such tomatoes were advised to soak in water and "wash thoroughly." Used them to add to soups.

Video

We suggest watching a few more video recipes on how to cold pickle tomatoes:

For several years she worked as a TV program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, he prefers harvesting, but for the sake of this she is ready to regularly weed, pick, pinch, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are grown by your own hands!

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It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. Flowers are supposed to be picked with hands, breaking off rough pedicels. The collected flowers and herbs are dried, scattered in a thin layer, in a cool room at a natural temperature without access to direct sunlight.

Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, a selection of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.

Humus - rotted manure or bird droppings. It is prepared like this: manure is piled up or piled, sandwiched with sawdust, peat and garden soil. The collar is covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer "ripens" within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.

Oklahoma farmer Carl Burns has developed an unusual variety of colorful corn called Rainbow Corn. The grains on each ear are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored common varieties and their crossing.

Natural toxins are found in many plants; those that are grown in gardens and orchards are no exception. So, in the seeds of apples, apricots, peaches there is hydrocyanic (hydrocyanic) acid, and in the tops and peel of unripe nightshades (potatoes, eggplants, tomatoes) - solanine. But do not be afraid: their number is too small.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of varieties ("varieties resistant to late blight" is just a marketing ploy).

From varietal tomatoes you can get "your" seeds for sowing next year (if you really like the variety). And it is useless to do it with hybrid ones: the seeds will turn out, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

Compost - rotted organic residues of various origins. How to do it? Everything is stacked in a heap, a hole or a large box: kitchen leftovers, tops of garden crops, weeds mown before flowering, thin twigs. All this is interlayered with phosphate rock, sometimes with straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with foil. In the process of overheating, the pile is periodically ted up or pierced for the flow of fresh air. Usually compost “matures” for 2 years, but with modern additives it can be ready in one summer season.

One of the most convenient methods to prepare a grown crop of vegetables, fruits and berries is freezing. Some people believe that freezing leads to a loss of the nutritional and beneficial properties of plant foods. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

It's time for autumn harvesting in full swing, and this year's tomato harvest gives freedom of imagination. Today I propose a recipe for salted tomatoes for the winter under a nylon lid. As you understand, we will cook them in three-liter jars, without vinegar and sterilization. This method of canning is called cold.

This is a very simple, delicious recipe for harvesting tomatoes.

In this way, you can harvest red, brown, green, yellow tomatoes. It is only advisable to put them in separate banks. The only thing is that greens will take a little longer to cook.

A keg or bucket is also perfect for harvesting, only you have to increase the proportions of all ingredients. I didn't take a bucket for them, because I have so many 3-liter jars with a chipped neck, which are not good for anything other than storing sauerkraut or blanks in them under a nylon lid.

Try to prepare 2-3 jars for a sample, the result will delight you.

Salted tomatoes in a jar under a nylon lid

Everything is very simple, fast, affordable.

Ingredients:

• Tomatoes - 2 kg
• A set of fragrant herbs (dill umbrella, cherry leaves, celery leaves, currant leaves);
• Salt - 70 grams;
• Water - 1.5-2 liters.

How to cook a recipe step by step with a photo at home

Delicious and affordable home cooking recipe.

Choosing herbs

Any combination of herbs that grow in your garden or that you like is suitable for harvesting. I took an umbrella of dill, 4 currant leaves and the same amount of cherries. Celery grows in my garden, I love it very much, so this preparation for the winter could not do without it. I put a few green, odorous branches, it gives a special aroma to sauerkraut. If you do not have any of the scented herb that I took, do not be discouraged. There are no clear rules, take what you like or eat at the moment. You can take horseradish or oak leaves, tarragon, parsley.

Preparation

The jar should be washed well, there is no need to sterilize, there is no need for this. The main thing is that it is clean. Put some of the prepared fragrant greens at the bottom.

I took red tomatoes, a sort of cream. The main rule is that tomatoes should be almost the same size, firm, dense. If you use overripe tomatoes, they will simply become sour, soft, which will affect their taste.

Pour the required amount of salt directly into the jar, this can be done when the tomatoes are already in it, or on the bottom of the container. You do not need to cook the brine; over time, it will dissolve in water.

End of the process

Now it remains only to fill them with water. Boil and cool it completely. Pour into a jar of tomatoes and cover with a clean nylon lid. Everything will take 10-15 minutes.

We send to the cellar for storage. Be sure to go to the cellar! If they stand at room temperature, they will be ready in a couple of days, and within 1-2 weeks they will oxidize and deteriorate. A cool place like a basement or cellar will slow down the cooking process.

What to cook from pickled tomatoes

It happens that the harvesting costs a long time in the refrigerator, no one can finish these 2-3 unfortunate tomatoes. It's a pity to throw them away, because time and money and effort were spent on their preparation. On the other hand, why should the product disappear when you can add them to daily dishes, diversify their taste.

I always add tomatoes to borsch, soup or gravy, cabbage rolls. Stuffed peppers will get a special flavor if this ingredient appears in them. They can also be supplemented with stewed cabbage, bigus, buckwheat with mushrooms or meat, pilaf or any other porridge. In other words, any dish that needs to be cooked and contains tomato sauce or pasta. As you can see, such tomatoes are suitable not only for mashed potatoes, here the choice of dishes is not limited by anything, except for your imagination of desire.

Take note of the recipe for salted tomatoes for the winter under a nylon lid, enjoy a delicious snack in the cold season.

There is no limit to the fantasies of the hostesses, especially when it comes to tasty and healthy food for their loved ones, and they do not just make seams for the winter, they come up with various canning methods - hot, dry and cold way of pickling tomatoes... Here are three options you should definitely try to determine which one you like best.

So, first, let's consider the options for hot canning so that we have them in our collection. You will need two kilos of medium sized tomatoes (it is preferable to take cream for preservation), you also need to take two carrots, five cloves of garlic, two bell peppers, one "light", half a stalk of tarragon and celery, three umbrellas of dill, 10 black peppercorns, two a clove bud, five currant leaves, five cherry leaves, citric acid on the tip of a knife. You can also put a few oak leaves in a jar according to an old Russian recipe so that the tomatoes remain strong after heat treatment. You will also need a liter of water, two tablespoons of sugar, a spoonful of coarse salt, four bay leaves.

The hot method necessarily includes brine in the recipe, it must be prepared on the basis of boiling water and poured into jars in a boiling form. First you need to put the brine to cook, boil water for 10 minutes, with diluted sugar, salt, adding bay leaves.

At this time, you need to fill the jar with ingredients, it is advisable to keep the sequence: you need to put the garlic, slices of bell pepper, a slice of chili, tarragon, carrot slices, dill sprigs, black peas, cloves, currant leaves, cherries, oak, and then fill the balloon to the top tomatoes.

Filled cans must be sterilized. For this, the usual method is also suitable: pour boiling water into a saucepan along the "shoulders" or put them on the wire rack, and water will boil below. A three-liter jar should be sterilized for 20 minutes, and a liter jar - 10.

Pour in the brine. Now you need to add citric acid: for a three-liter one with a slide on the tip of a knife, and for two liters - without a slide. Roll up, turn over and cover with something warm until it cools.

Cold pickling of tomatoes

Cold pickling of tomatoes has a number of advantages, firstly, in this way, you can get the most delicious pickles. But there are also disadvantages, for example, not everyone has the opportunity to store such preservation in a cool place at a constant temperature, because you cannot put a dozen three-liter jars in the refrigerator, and there is a cellar only in private houses. But if you have a cellar, then this recipe was created just for you, because with its help you will greatly facilitate the process of home preservation. First you need to try a few jars.

For a three-liter container, you need to take two kilos of medium and small tomatoes, a tablespoon of coarse salt, the same amount of granulated sugar, one and a half liters of water, a third of a glass of table vinegar, five cloves of garlic, three umbrellas of dill, three bay leaves, three aspirin tablets, 10 peas black pepper, a sprig of celery, tarragon and other herbs as desired.

Put bay leaf, allspice peas, cloves of garlic, a sprig of celery, herbs and a dill umbrella on the bottom, then put the tomatoes tightly, and on top a few more cloves of garlic and dill greens.

Now you can pour the brine into the balloon and add three aspirin tablets. Close with a plastic lid and put into storage, if you have prepared only one jar, you can store it in the refrigerator, but transfer the rest of the preservation to the cellar. A month later (at least 21 days), you can already try what we got.

Now you know the simplest cold pickled tomato recipe, but you can also try dry. Tomatoes salted in this way are not stored for a long time, so cook them only in small jars and, in the event that pickles are regularly present on your table. And now, when the tomatoes are still ripening in the beds, but freshly you are full of them, you can prepare wonderful pickles for your family.

From the ingredients, you need to take only three kilos of tomatoes, 200 g of coarse salt, 30 different leaves (currants, cherries, oak, celery, dill, horseradish).

The tomatoes must be washed thoroughly, then each fruit should be chopped with a fork at the stalk or the bottom should be cut off. Next, you need to lay the fruits in rows, sprinkling with salt in each recess. The row must be re-stitched with fruit leaves, at the end it is imperative to cover the tomatoes with leaves. Put in a cool place for four days, after which the pickles can be eaten.

Cold way of pickling tomatoes

Cold pickling tomato for the winter allows you to achieve a rich aroma and taste. In the villages, by tradition, oak barrels are used for these purposes, but in urban conditions this option is not available, so the hostesses have to look for interesting modifications of these recipes.

You may have already tried it with mustard. This recipe is one of the simplest and most original. Preservation is perfectly stored in a cool place in glass jars. Tomatoes are obtained with a tangy flavor, with a dense pulp. The mustard will only improve the flavor of the brine.

For a three-liter jar, you need to take 60 g of salt, a dozen black peppercorns, a slightly smaller amount of allspice, six laurel leaves, four cloves of garlic, a sprig of dill (dry or fresh), a piece of horseradish root, 20 g of mustard powder.

The bottle must be clean and dry, spices must be placed on the bottom, then the tomatoes must be placed tightly, they must first be chopped in several places with a toothpick or a fork with two teeth.

In a liter of water - cold boiled - it is necessary to dilute the salt, and pour the contents of the jar with this brine. Cover the tomatoes with gauze folded in several layers, add mustard powder (a tablespoon).

In order for the vegetables to be salted, they must be kept at room temperature for (approximately) two weeks. Then the jars must be closed with plastic lids, left in the refrigerator for a few more weeks. Tomatoes will be completely ready only after four weeks.

Cold pickling tomato recipe

For a long time already, tomatoes have passed from ornamental plants to favorite vegetables, which have supplanted the traditional pickles on the Russian table, in the 19th century they became popular in the villages and cold salting tomatoes in a barrel... Today, it is impossible to imagine both everyday and festive menus without tomato preservation.

Salting tomatoes in a barrel is not at all difficult, the technology is very simple and straightforward, but, of course, not everyone has barrels, and it can only be put in a spacious basement, which only residents of private houses can afford. By tradition, salting in barrels is a popular method for villagers who always harvest vegetables for a large family.

But if you have a barrel and a spacious cellar, then it's time to try this old Russian recipe, and taste the pickles that were present on the table 100 years ago. The barrel should, of course, be made of wood, but not made of conifers, as this tree will give an unpleasant odor. The barrel must be well rinsed with hot water, then boiling water, and at the end with cold water.

Spices will give the vegetables a special taste, we will use sprigs and greens of fresh dill, hot peppers, celery, parsley, horseradish, black currant leaves. Next, you need to put the tomatoes tightly in a wooden container and pour it with a salt solution, it should be at the level of six percent. To prepare the brine, add 550 g of rock salt to eight liters of water. Next, you need to put a wooden circle, which you need to cover with a canvas, and put a load on top. This is necessary so that the vegetables do not float and are entirely in the brine.

A barrel will take about 10 kilos of tomatoes, 200 g of dill greens, a large head of garlic, one horseradish root, a large pod of bitter pepper.

Cold pickling tomato recipe suitable also for salads, in a barrel they always turn out to be more tasty and aromatic.

Cold pickling green tomatoes

Barrel green tomatoes have a wonderful aroma, firm flesh and a quick recipe. It is ideal for them cold way of pickling green tomatoes.

You must prepare the ingredients, considering that for every kilogram of vegetables and every liter of brine, you need to take 50 g of dill seeds, two black currant leaves, five cherry leaves, a tablespoon of sugar, two tablespoons of salt, 15 peppercorns.

The brine must be prepared in advance, dissolve sugar and salt in water, add pepper, leaves, herbs and seeds. When the brine cools down, you need to soak the tomatoes, for this they need to be poured with cold boiled water. After that, the fruits must be cut at the base of the stalk, put them in jars scalded with boiling water, for tomatoes it is advisable to take three-liter ones. Pour in the cooled brine, cover with nylon caps. The pickles should sit at room temperature for about six days and then refrigerate.

Cold pickling tomato recipe

If you tried how delicious it turns out cold pickling green tomatoes, then you will surely try other options for pickles. In winter, cans with preservation will disperse with a bang, and it is not at all necessary to take care of it until the holidays or special occasions. You can easily turn an ordinary dinner into a gala feast by serving a plate of chopped green tomatoes on the table. Serving them to the table, cut into slices, sprinkle with green onions and season with vegetable oil.

They are always filled with hot marinade, but you can try preparing them with cold brine. For miniature fruits, you can use the same recipe that you already know well.

And if you like completely unusual recipes, try it. Tomatoes are harvested in slices, and the result is a delicious salad, and if you add your favorite herbs and spices, then it will have an unsurpassed aroma.

Now there are so many different delicacies on the shelves - just eyes run up! But, you see, sometimes the soul asks for something simple, folk. For example, pickled tomatoes. I love them to shiver! My family and guests adore them too. And today I want to tell you how I make pickled tomatoes for the winter in a saucepan, bucket, and in jars.

Pickled tomatoes for the winter in jars like from a barrel

First, I will share a recipe for how to ferment tomatoes in jars like barrels. It is better to take small, strong vegetables, ideally the "cream" variety. This is cold salting in a three-liter jar with a nylon lid.

Ingredients for a 3L can:

• 1.5-1.8 kg of tomatoes;
• 2 horseradish leaves;
• 6 pcs. black currant leaves;
• 6 pcs. cherry leaves;
• 2 dill umbrellas;
• 6 pcs. black peppercorns;
• 2 pcs. bay leaf;
• 5-6 cloves of garlic.

Pickle for pickled tomatoes per 1 liter of water:

• 3 tbsp. tablespoons of salt (65-70 g);
• 1 tbsp. a spoonful of granulated sugar (optional).

Advice: it is better to make more brine, then you will have to add.

How we cook:

1. Wash the cans with soda. Scald the plastic lids with boiling water.
2. Put half of the washed spices at the bottom of the cans: horseradish leaves, cherries, currants, an umbrella of dill. Add peppercorns, bay leaves, chopped garlic.
3. Place the washed tomatoes tightly. Sprinkle on top with the remaining spices, put the second umbrella of dill.
4. Dissolve salt in boiled cold water (optimally spring water). If you like, you can add sugar. Pour the brine over the tomatoes, cover.
5. Place the jar in a bright place in a deep plate. They will start to roam. Add brine as needed.
6. After a day, close the lid tightly and move to a cool place - cellar, balcony or refrigerator.

Tomatoes are fermented in a cold way without vinegar for about two months. Check from time to time by taking one for a sample: reds will pick up faster, brown and green - a little later.

Note: pickle from tomatoes is not only a good hangover remedy, but also an excellent additional ingredient when cooking borscht, pickle, cabbage soup, hodgepodge.

Red tomatoes, pickled for the winter in a saucepan

Now I will tell you how to make pickled red tomatoes in a saucepan. This method is suitable for those who do not like to wait long.

Ingredients:

• 2.5 kg of red tomatoes;
• 10 pieces. cherry leaves;
• 10 pieces. black peppercorns;
• 80 g of dill umbrellas;
• 6 pcs. bay leaf;
• 40 g basil sprigs (optional);
• 3 liters of water;
• 60 g of salt.

How we cook:

1. Wash the pan thoroughly, rinse with boiling water.
2. We select strong ripe red tomatoes. We wash them, remove the tails.
3. Put washed dill umbrellas, basil, laurel and cherry leaves, peppercorns on the bottom of the pan. Then we put the tomatoes.
4. Pour salt into a separate saucepan, fill it with cold water, mix well with a spoon.
5. Pour the solution into a container with tomatoes, press down on top with a plate. Leave to ferment at room temperature.

After six days, pickled tomatoes in a saucepan are ready. We store them in the refrigerator.

Pickled tomatoes in a plastic bucket for the winter

As you already know, there are different pickled tomatoes for the winter: in a saucepan, bucket, in jars. If you want to stock up a lot, it is very convenient to pickle tomatoes in a plastic bucket for the winter. The taste will be similar to that of barrels.

Ingredients:

• 8 kg tomato;
• 10 pieces. dill umbrellas;
• 10 pieces. horseradish leaves;
• 20 pcs. black peppercorns;
• 10 pieces. allspice peas;
• 8-10 pcs. bay leaf;
• 1-2 pcs. hot pepper;
• 2 pcs. heads of garlic;
• Currant leaves, cherries - to taste;
• 5 liters of water;
• 1 cup salt
• 0.5 cups of sugar.

How we cook:

1. We take a large bucket (12 l), wash thoroughly, scald with boiling water.
2. Prepare all the ingredients: wash the tomatoes, leaves, peel and chop the garlic, hot pepper.
3. Cover the bottom of the bucket with the first layer of leaves and spices. Then add the tomatoes. Next - again a layer of spices, tomatoes. And so we alternate to the very top.
4. We heat water in a separate bowl, dissolve sugar and salt in it. Pour tomatoes with cooled brine.
5. We cover with folded gauze, put a plate with a load on top. We keep it in room conditions for about a month, then we take it out in the cold. We change the gauze from time to time.

We serve chilled tomatoes, pickled in a bucket for the winter.

Pickled tomatoes with mustard

When I want to pickle tomatoes for future use under an iron lid, I roll them up in jars for the winter with mustard. Such preservation is suitable for storage in an apartment.

Ingredients for a 3L can:

• 1.8-2 kg tomato;
• 50 g horseradish root;
• 1-2 pcs. dill umbrellas with stems;
• 1 PC. onions;
• 2-3 pcs. cloves of garlic;
• 1 tbsp. a spoonful of mustard powder;
• 1 PC. sour apple;
• 1 liter of water;
• 2 tbsp. tablespoons of salt;
• 1.5 tbsp. tablespoons of sugar;
• Cherry leaves, currants - to taste.

How we cook:

1. Wash cans with soda, sterilize over steam. We boil the iron lids for 5 minutes.
2. We wash all vegetables, leaves, dill. We clean the garlic, cut the slices along the plates. Cut the peeled onion in half. Cut the apple into slices. We clean the horseradish root, cut into pieces. Cut off the stems of the dill umbrellas.
3. Put dill umbrellas, horseradish root, dill umbrellas, garlic on the bottom of the jar. Next, fill it with tomatoes. Fill the empty spaces with an apple and onion.
4. Boil water, add salt, sugar, currant leaves, cherries, dill stalks. Cook for five minutes, strain.
5. Pour the brine into a jar, cover with a lid, and leave for 15 minutes.
6. Pour the brine back into the pot, boil again and pour in the tomatoes. Add mustard, roll up.
7. Let's roll the jar on the table, then turn it over, wrap it up. Pickled tomatoes for the winter in jars for storage in the apartment are ready.

Tip: you can ferment tomatoes with mustard in the previous recipes - just add to the brine.

Green tomatoes pickled with herbs and garlic

Tip: you can ferment tomatoes not only in slices, but also cut in half.

Ingredients:

• 2 kg of green tomatoes;
• 1-2 heads of garlic;
• 1 bunch of green celery
• 1 bunch of parsley;
• 1 PC. chili pepper;
• 2 horseradish leaves;
• 1 liter of water;
• 1 tbsp. a spoonful of sugar;
• 1 tbsp. a spoonful of salt;
• 1 teaspoon of dry mustard.

How we cook:

1. My tomatoes, cut off the top, cut into quarters or slices.
2. Rinse parsley and celery, chop finely.
3. We wash horseradish leaves, dill umbrellas. Peel the garlic, cut into pieces. We clean the chili pepper from the tail and seeds, cut into rings.
4. In a jar or saucepan, put a horseradish leaf, dill umbrellas on the bottom. Then lay the tomatoes in layers, sprinkle them with herbs, garlic and pepper rings.
5. Let's prepare a brine: dissolve salt, sugar, mustard in a liter of cold water. Stir until smooth and fill the tomatoes with brine. Cover the top with a sheet of horseradish - to protect against mold.
6. Close it with a lid and put it on the balcony. Check from time to time if you need to top up the brine. To do this, we prepare a fresh portion every time.
7. Tomatoes will be ready in at least 7-10 days. The thicker the pieces, the longer they ferment.

Pickled tomatoes with cabbage

I want to tell you about another interesting option - how to pickle tomatoes stuffed with cabbage. This is an old Ukrainian recipe, my grandmother loves it very much.

Ingredients:

• 3 kg of tomatoes;
• 1.5 kg of white cabbage;
• 1 PC. large carrots;
• 1 head of garlic;
• 10-12 pcs. peppercorns.

How we cook:

1. Cut off the lid of washed tomatoes (ideally “cream”), scoop out the insides with a spoon - into a separate bowl.
2. We chop the cabbage, like for borsch. Three carrots on a grater. Mix, add chopped garlic. Season with salt, pepper, lightly crush with your hands.
3. Stuff tomatoes tightly with cabbage and carrot filling.
4. Pour peppercorns on the bottom of a clean pan and put the tomatoes with the filling up, in several layers. Put the tomato "insides" in the empty spaces between them.
5. Prepare the brine: mix cold water with sugar and salt. Pour the tomatoes, cover with a plate, put the load. Let them stand in the room for a day, and then we will transfer them to the balcony or put them in the refrigerator.
6. After 4-5 days, delicious aromatic tomatoes are ready.

I suggest you watch another very interesting video recipe on how to ferment tomatoes at home.

Here they are - tomatoes for the winter, pickled in a saucepan, bucket, and in jars. Do not be ashamed to serve on the table, they fly away with a bang. An excellent appetizer for any meal. Salt, you will not regret it. Enjoy your meal!