Recipe for pickling a tomato in a cold way for the winter. Salted tomatoes recipe with grape leaves for the winter in a jar

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Many housewives are faced with the need to preserve tomatoes until winter. Cold salting recipes will help with this. This method does not require any special culinary skills. The taste of tomatoes is rich and spicy, as if salted inside a wooden barrel.

How to pickle tomatoes for the winter in jars

When a large supply of fruits appears in the garden, there is a need to preserve them until winter. An excellent option for harvesting tomatoes is salting. The cold canning method is able to keep a maximum of nutrients inside. At the same time, the preservation in the jar resembles the taste of the barrel one. If you follow the rules of this process, you will get salting, as in the old days.

Preparing canning jars

Cold pickling of tomatoes for the winter involves careful preparation of the vessels where the vegetables will be placed. This process uses glass containers. In most cases, banks of large volumes are chosen. To prepare them, they must be thoroughly washed using a soda solution, rinse it off. Then, you should pour boiling water over the containers and hold it over steam for a while to kill bacteria. Another sterilization method is heating in the oven. Immediately place the fruits in the prepared vessels, roll them under metal lids or close them with nylon ones.

How to salt tomatoes

Harvesting salted tomatoes is a snack recipe that our ancestors used. In ancient times, they were placed in large wooden tubs or barrels that could reach the height of a child's chest. Poured vegetables with cold brine with a high content of salt and spices. The ingredients helped to preserve the beneficial properties of the plant for the winter. Barrel tomatoes turned out to be very tasty and spicy.

However, today it is difficult to cold saline them inside the barrel. Therefore, many housewives try to achieve the desired taste using glass jars. To get high-quality salted vegetables, you need to strictly follow the recipe and technology. It is important to make the right pickle and choose the right type of fruit. Salting technology requires compliance with the following stages:

processing of vegetables and containers;
brine preparation;
laying tomatoes and spices;
pouring with cold brine;
closing with a lid.

Which tomatoes are best for pickling

Requires the correct selection of fruit varieties. Among them, you can choose the following:

Oak - the variety is characterized by a rounded shape and small size, it is conveniently placed inside salting vessels. Gives an amicable and early harvest.
Lyana - produces large fruits that are approximately equal in size. Tomatoes of this variety are dense and very tasty, they ripen early.
Fighter - has an elongated shape with a pointed tip, fits well inside the can.
The truffle is red - shaped like a pear, with a ribbed surface. It perfectly tolerates salting, does not fall apart. The fruit tastes sweet.

Cold pickle for tomatoes

Cold pickling tomatoes requires making a pickle. It is made from sugar and salt. You can add spices: bay leaves, currant and cherry vegetation, pepper or mustard. The ingredients depend on the recipe you choose. The easiest way to get a fill involves dissolving a tablespoon of salt in 1 liter of water. The solution must be boiled and then cooled. Tomatoes, laid in containers, are poured with cold brine.

Recipe for pickling tomatoes for the winter in jars

Popular recipes for cold canning can answer the question of how to salt tomatoes correctly. Any gourmet will find a snack suitable for its taste and aroma. It is important to strictly follow the recipe and maintain the workpiece for a certain amount of time. Self-made pickles will help diversify the winter menu and preserve the beneficial properties of the fruit.

How to pickle tomatoes quickly in a cold way

Salting tomatoes for the winter quickly in a cold way according to an old recipe involves the use of the following components:

ground red pepper - 1/2 tsp;
dill (seeds);
vinegar essence - 1 tbsp. l .;
table salt - 1 tbsp.;
tomatoes - 2000 g;
water - 5 liters;
granulated sugar - 2 tbsp.;
black currant leaves - 1 handful;
horseradish leaves.

Instructions on how to cold salt tomatoes:

Start by preparing the brine. Add sugar, salt, currant greens to the water, add red pepper. Place on a flame, wait for signs of boiling, leave to simmer for a few minutes. Then, remove and let cool. Pour vinegar into the cooled liquid.
Place the spices on the bottom of clean jars, then fill the vessels with tomatoes. Pour the brine over the vegetables in the jars, roll up the metal lids and leave to cool.

Canned tomatoes for the winter with mustard

Cold pickling of tomatoes with mustard will require the use of components:

tomatoes - 2000 g;
laurel leaf - 6 pcs.;
cherry leaves - 4 pcs.;
dill seeds - 60 g;
black currant leaves - 4 pcs.;
dry mustard - 30 g;
salt - 3 tbsp. l .;
granulated sugar - 5 tbsp. l .;
water - 2 l;
black peppercorns - 10 pcs.

Cold pickling of tomatoes for the winter with mustard - how to do:

Select tomatoes that have small brown stripes (slightly unripe) of the same size. The fruits should not be dented and cracked or rotten. Wash them, dry them with paper towels, and place them in clean jars.
While dipping tomatoes in vessels, transfer them with spicy plants.
Prepare the brine. To do this, boil water by adding salt, pepper and sugar to it. When the liquid gets hot, dissolve the mustard powder there. Leave the brine to cool.
Pour the contents of the cans with cold liquid, close with nylon caps. Send salted vegetables inside the refrigerator or cellar for several days.

Fast dry salting of tomatoes

Tomatoes salted in this way may crack, but they will turn out to be tasty and healthy. For manufacturing you need components:

tomatoes - 4 kg;
horseradish leaves;
dill umbrellas;
cherry greens;
currant leaves;
salt - 2 packs.

Method for preparing tomatoes in a dry cold way:

You will need a large, clean container. For example, a bucket will do. Place the plants on the bottom.
Lay vegetables on the spices, which should be chopped near the stalk.
Sprinkle with salt when laying. Cover the tomatoes with horseradish and press down with a hard wood circle. Place the pickles in a warm place, leave for a day. Then, move to a cool place.

Canning tomatoes for the winter with vinegar

To make cold pickling of tomatoes for the winter, take the ingredients in a three-liter jar:

head of garlic - 2 pcs.;
coarse salt - 6 tbsp. l .;
tomatoes - 3000 g;
black currant leaf - 4 pcs.;
horseradish leaf;
granulated sugar - 2 tbsp. l .;
dill umbrella - 2 pcs.;
vinegar (9%) - 2 tbsp. l .;
cherry leaf - 5 pcs.

How to quickly salt tomatoes:

Select vegetables, wash and prick in the area of the stalk. Clean glass containers well with water and detergent, wipe.
Place the washed spices at the bottom of the container. From above, start pushing the fruits, placing currant and cherry greens, garlic cloves between them.
Pour salt and sugar into a jar, pour in water and vinegar. Cover the canning with a polyethylene lid, place in the refrigerator.

How to cold salt green tomatoes for the winter

Green tomatoes can be canned for the winter. To do this, you need the following ingredients:

tomatoes - 1 kg;
water - 1 l;
blackcurrant leaves - 2 pcs.;
dill seeds - 50 g;
sugar - 1 tbsp. l .;
black peppercorns - 14 pcs.;
salt - 2 tbsp. l .;
cherry leaves - 4 pcs.

Instructions on how to cook:

Put water in a saucepan on fire, add salt and sugar, add peppercorns, leaves and dill. Boil it for a few minutes, leave to cool.
While cooling the liquid, soak the green fruits in cooled boiled water.
Cut the prepared tomatoes in the area of the stalk, place them in clean jars treated with boiling water.
Pour vegetables with cold brine.
Cover the finished conservation with plastic lids, leave for 5 days at room conditions. Then, store in a refrigerator or basement.

Video: cold pickling tomatoes for the winter

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

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

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

Third, home preservation is cheaper. If the grandmother did not share her signature tomato pickling recipe with the young mistress, the ones presented below will help.

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

Salting tomatoes in a barrel is called cold. Its advantage is that vegetables retain a maximum of nutrients. And if the barrel is wooden, it gives the appetizer an inimitable flavor. There is no need to be upset if there is no such barrel, boiling or an ordinary enamel pan will do.

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

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

VIDEO: How to salt tomatoes in a barrel?

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

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

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

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

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

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

Take small elastic tomatoes, preferably cream, wash them well
Also prepare and wash horseradish and currant leaves, dill umbrellas
Needed for taste and peppercorns, and red hot pepper
Garlic is cut into wedges
Stack tomatoes and greens in plastic buckets in layers
The brine is boiled, adding 2 tablespoons of salt and sugar to 1 liter of water
When the brine has cooled down a little, pour tomatoes into it
Cover the buckets with gauze, put plates with oppression on them
The workpiece is kept in the room for about a month, then put in a cool place

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

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

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

VIDEO: Salted Green Tomatoes

How to salt tomatoes with simple salting in a saucepan?

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

Prepare:

2 kg red cream
1 light pepper
3 pcs. bay leaves
5 peppercorns
3 cloves of garlic
1 teaspoon dry mustard
3 dill umbrellas

All this should be well washed. Pepper light and garlic are chopped
Spread the salting products in an enamel pan
Prepare a brine from 1 liter of water, 2 tbsp. tablespoons of salt and 1 tbsp. tablespoons of sugar
Mustard powder is poured into the brine
Pouring the workpiece
They keep the pot in the room for about 5 days, then take it out to the cellar or to the balcony for a month (the temperature should not exceed 7 degrees)

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

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

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

Red pickled tomatoes in a jar.

Green salted tomatoes in a jar.

How to salt tomatoes in a bag?

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

Lightly salted, you can make only tomatoes or a mix of vegetables (take tomatoes, cucumbers and sweet peppers at the rate of 2: 2: 1)
Tomatoes are washed and cut crosswise
If they also take cucumbers, they cut off their "butts"
Wash and grind dill, parsley, cilantro, basil if desired
4 cloves chopped
Put everything in a tight bag with handles
Pour 2 tbsp into the package. tablespoons of salt and 1 tbsp. tablespoons of sugar
Tie up the bag and shake it well
Keep the package in the refrigerator for 1 day, periodically turn it over
If you plan to store tomatoes, pour them from the bag into a saucepan.

VIDEO: A quick recipe for lightly salted tomatoes in a bag

How to salt tomatoes with garlic?

Garlic is present in any salted tomato recipe. It gives the piece a sharp edge. There are several ways to use it:

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

Tomatoes with grated garlic.

Tomatoes with garlic, cut into pieces.

VIDEO: Lightly salted tomatoes with garlic and herbs

Salting is a common preservation method, thanks to which you can eat vegetables until spring. Sodium chloride blocks the growth and reproduction of rotting microorganisms. The technology of this method is almost the same for all vegetables, but tomatoes require a special approach. What recipes for pickling tomatoes for the winter to choose, and how to make the taste of the preparation unforgettable?

Easy to prepare

It is hard to believe that even a couple of centuries ago this vegetable in Russia was considered an inedible and useless overseas "curiosity". There was even a misconception about the toxicity of the fruit. But today agriculture has more than 2 thousand species. How to understand such a variety and choose the "right" tomatoes? Indeed, when salting, it is so important to preserve the shape and juiciness of the vegetable.

Salting tomatoes for the winter: "tomato" subtleties

Tomatoes, unlike some vegetables, such as cucumbers or zucchini, have their own unique bouquet of taste. In order not to drown out the taste and aroma of tomatoes, when salting them, you need to use about two times less spices than when preserving the same cucumbers. High-quality pickling of tomatoes requires compliance with four rules.

Do not use large containers. Hard cucumbers can be pickled in large containers, even in a barrel. For tomatoes, it is advisable to use smaller dishes - containers of 1-10 liters. Since they are deformed under their own weight.
Make a stronger pickle. The sugar concentration in tomatoes is higher than in cucumbers, so more salt is needed for preservation. Traditionally, brine for green fruits is made, observing the ratio of 300-400 g per 5 liters of water, and for ripe ones - 250-350 g.
Calculate the ratio correctly. Usually, the amount of fruits and brine takes up half the volume of the dishes: 1.5 kg of fruits and 1.5 liters of brine are placed in a three-liter container. A deviation from this indicator by 100 g (or 100 ml) is allowed with an increase or decrease in the density of the masonry.
Take into account the duration of the fermentation process. Fermentation lasts about two weeks at a temperature of 15-20 ° C (with the cold method). This is due to the fact that a poisonous substance - solanine - accumulates in tomatoes, especially unripe ones.

Choosing a "pot-bellied" vegetable ...

When choosing a "material" for future harvesting, carefully examine the fruits. Unspoiled ones, the skin of which has no damage, should be used. It is worth paying attention to two more nuances.

Preference for a plum-shaped form. Such fruits are covered with a dense skin, which does not allow them to deform when preserved, and at the same time they are juicy and fleshy inside. The following varieties of tomatoes are perfect for pickling: Humbert, Mayak, Gribovsky, Fakel, Novinka, De Baro, Titan, Ermak, Bison.
The degree of maturity. Green tomatoes keep their shape perfectly, as well as medium ripeness. However, you can also pickle mature, red fruits, however, you need to handle them more carefully.

Tomatoes are better salted if you put fruits of the same variety and approximately the same size in one jar.

... and other ingredients

In addition to tomatoes, salting requires water and salt. Ordinary cooking, iodized can not be used. The originality of the workpiece is achieved due to the spices. They go well with tomatoes:

Dill;
Red pepper;
parsley;
celery;
garlic;
tarragon.

To keep the tomatoes strong and elastic, oak and cherry leaves, which contain a large amount of tannins, are thrown into a container with salting.

Technology: 3 ways

Before proceeding with salting, it is necessary to carry out preparatory measures. Before you salt the tomatoes in jars for the winter, wash the tomatoes thoroughly without damaging the peel, spread them on towels and wait until they dry, and then carefully remove the stalks. All other vegetables from the selected recipe, herbs and leaves are also thoroughly washed and freed from excess water. Salted containers and lids must be washed with laundry soap or soda, sterilized. If vegetables are cold-salted, container sterilization is not necessary. There are three ways to pickle:

cold - brine at room temperature is used;
hot - boiling brine is used;
without brine - whole fruits are salted in tomato puree.

Each of these methods has its own specifics, which are reflected in the table below.

Table - Features of salting methods

Method	Peculiarities
Cold	- The fruits are not deformed; - long fermentation process (6-14 days); - sterilization of cans is not required; - more nutrients are stored in vegetables
Hot	- Tomatoes can be deformed and cracked; - the method is more suitable for green fruits; - some of the nutrients are lost; - sterilization of cans is needed; - there is no fermentation process
No brine	- Sterilization of cans is required; - the workpiece is juicy; - the method is great if there are a lot of cracked and overripe fruits

7 cold methods ...

In the recipes below, except for the last one, the brine is prepared in the same way. Salt, for better dissolution, is poured with half a glass of hot water, diluted with the remaining cold volume according to the recipe. The brine is settled and filtered through gauze folded in several layers.

Authentic

Peculiarities. This "grandmother's" recipe has remained unchanged for several generations. The main rule is tomatoes and nothing else. Well, maybe a couple of spices for flavor.

Ingredients:

main ingredient - 1.5 kg;
water - 1.5 l;
salt - 150 g;
hot pepper - one pod;
dill - 50 g;
parsley, tarragon and celery - 15 g;
currant leaves - two pieces.

Technology

Make a pickle.
Put a third of all greens in a jar.
Lay out the tomatoes, alternating with herbs.
Pour in the brine.
Close the lids and keep at 15-20 ° C for two weeks: the brine should become cloudy during this time.
Clean the surface of the tomatoes from foam and mold, add fresh brine to the container.
Roll up and place in cool storage.

Onion chopped into rings can be added to the salting.

With bell pepper

Peculiarities. Any spices in this recipe, as in any other, can be changed to your taste, but the salt concentration cannot be adjusted.

Ingredients:

main ingredient - 10 kg;
water - 8 l;
salt - 0.5 kg;
sweet pepper - 250 g;
hot pepper - one pod for each jar;
garlic - 30 g;
dill - 150 g.

Technology

Prepare the brine.
Remove the sweet pepper from seeds and stalks, cut into strips, remove the skin from each clove of garlic.
Place the main ingredient in jars, alternating with layers of herbs, bell pepper and garlic.
If desired, put a pod of hot pepper in each container.
Pour with brine and close.
Withstand 10-12 days at 15-20 ° C.
Clean the tomatoes from mold and foam, add fresh brine to the container.
Roll up.

With horseradish and garlic

Peculiarities. This preservation can be made sharper by doubling the amount of horseradish and cutting the hot peppers before putting them in the jar. In this case, you need to add 200 g of dill, and take not 400, but 600 g of salt.

Ingredients:

main ingredient - 10 kg;
water - 8 l;
salt - 400 g;
garlic - 150 g;
horseradish root - 20 g;
tarragon - 25 g;
hot pepper - a pod for each jar.

Technology

Make a pickle.
Remove the peel from the horseradish, cut into large pieces, peel the garlic cloves and cut in half. Put the tomatoes in jars, alternating with herbs and seasonings.
If desired, put hot pepper in each container.
Pour with brine and leave in a warm room for 12 days.
Peel the tomatoes, add fresh brine, roll up and place in cool.

Cinnamon

Peculiarities. Tomatoes, pickled with cinnamon, have a spicy, warming taste. You can add other spices to such a preparation, but it is better to do without dill so as not to interrupt the oriental flavor.

Ingredients:

main ingredient - 10 kg;
water - 10 l;
salt - 0.5 kg;
cinnamon - one and a half small spoons;
bay leaf - 5 g.

Technology

Put the tomatoes in jars, placing laurel and cinnamon between the vegetables.
Pour with brine, close.
Keep for 10-12 days at 15-20 ° C.
Peel the fruits, add fresh brine, roll up.

With green fruits

Peculiarities. Such a blank can be done without heat treatment of the fruits, but then they will turn out to be harsh for an amateur.

Ingredients:

green tomatoes - 10 kg;
water - 5 l;
salt - 250 g;
sugar - 200 g;
dill - 200 g;
currant leaves - 100 g.

Technology

Make a pickle.
Keep the tomatoes in parts in boiling water for one or two minutes, then cool with running water.
Arrange the cooled tomatoes in jars, mixed with herbs.
Pour sugar into each container and pour in the brine.
Leave in a warm place for six to seven days.
If necessary, peel the fruits, pour fresh brine into the container.

Pickled green tomatoes are a popular dish in Georgia. Prepared according to the described recipe, they are aromatic and crispy.

With carrots

Peculiarities. Carrots will prevent the tomatoes from souring. Therefore, cold pickling tomatoes can be done in a bucket or large enamel pot. You do not need to remove the stalk from the tomatoes, this will help the fruits to keep their shape.

Ingredients:

tomatoes and carrots in a ratio of 10: 1;
salt at the rate of 0.5 kg per bucket of water;
garlic, bay leaves, parsley, hot peppers and other spices to taste.

Technology

Make a pickle.
Put the tomatoes in a prepared bowl, sprinkle with carrots and spices chopped on a coarse grater.
Pour brine over the vegetables.
Cover the top with a napkin made of natural fabric, put a large wooden cutting board, press down with a load.
Place the container in a cool place. Thus, tomatoes can be stored all winter.

As soon as mold appears on the vegetables, it must be immediately removed with a clean napkin.

With cloves

Peculiarities. For this method, the brine is prepared in a special way. In the full volume of water, you need to stir salt, sugar, add laurel. Boil for about five minutes, then cool.

Ingredients:

main ingredient - 1.5 kg;
water - 2 l;
garlic - three to four cloves;
hot pepper - a pod;
parsley - two branches;
dill - two umbrellas;
cherry and currant leaves - three each;
carnation - two or three buds;
mustard seeds - a small spoon;
allspice - two peas;
bay leaf - two pieces;
salt - 4 large spoons;
sugar is a small spoon.

Technology

Prepare the brine.
Put some of the greens in the jar, then the tomatoes, put the pepper between the fruits. Cover the vegetables with herbs and sprinkle with mustard.
Pour in the brine. Close the jar.
Cool for three weeks.

A teaspoon of citric acid can be added to the brine along with sugar and salt. This will give the tomatoes a characteristic sourness and extend the shelf life of the workpiece.

... and 5 hot

Experienced housewives, when implementing the hot method, recommend making a puncture with a toothpick or a needle near the stalk of each tomato before putting the vegetables in jars. This will prevent the fruit from cracking.

Classical

Peculiarities. This method can be used to preserve tomatoes with apples, plums and even beets. For this, the components are laid out in the following sequence: half of the greens, apples (or other fruits or vegetables), tomatoes, the remaining greens.

Ingredients:

main ingredient - 2-3 kg;
water;
salt - two large spoons;
sugar - two to four large spoons;
vinegar 9% - a large spoon;
cherry leaves, horseradish, currant;
parsley;
Dill;
garlic, black peppercorns to taste.

Technology

Send half of the leaves and herbs, garlic and pepper to jars, then put the tomatoes, and again a layer of leaves and herbs on top.
Pour in boiling water, wait five minutes.
Drain the water carefully into a saucepan, stir in the sugar and salt and simmer for five minutes. Add vinegar at the end.
Pour the brine into the jars, roll up.
Turn upside down, placing them on a tray or on a baking sheet. After final cooling, put away in a cool place for storage.

Jars can be sterilized in any way: in an oven, multicooker, microwave or steam bath.

With carrot tops

Peculiarities. A jar of tomatoes salted in this way will not only have an unusual look, but a very original and memorable taste. It is advisable to take the tops from large vegetables.

Ingredients:

main ingredient - 15-20 medium-sized pieces;
water - 1 l;
salt - a large spoon;
sugar - four large spoons;
vinegar 9% - a large spoon;
carrot tops - four to five branches;
aspirin - one tablet.

Technology

Put some of the carrot tops in a liter jar.
Fill the container with tomatoes.
Cover the top with small sprigs of tops.
Pour water into a saucepan, stir sugar and salt, boil and simmer over medium heat for three to four minutes.
Pour the brine into the tomatoes, cover and leave for 10-15 minutes.
Gently drain the liquid into a saucepan, boil again and simmer over medium heat for five minutes. The container with vegetables should be covered with a lid.
Pour the brine into a jar, wait seven to ten minutes.
Drain the liquid into a saucepan and simmer for five minutes.
Crush an aspirin tablet and pour the powder into a jar.
Pour the solution into the tomatoes, pour the vinegar into the container, cover with a lid.
Let stand, rolling the can from side to side to release excess air.
When all the air bubbles come out, twist the jar, turn it upside down and wrap it up with a blanket.
Put away for storage in a day. The workpiece will be ready in two to three months.

If you salt tomatoes with aspirin, the tomatoes will be stored longer, and the jar will not "explode".

In a saucepan

Peculiarities. The pot must be thoroughly washed with baking soda or laundry soap and rinsed with boiling water.

Ingredients:

the main ingredient is how much will go into the pan;
salt at the rate of 350 g per 5 liters of water;
spices to taste: garlic, black peppercorns, basil, mint, cherry and currant leaves, dill.

Technology

Send the tomatoes to the pan, shifting the fruits with spices; there must be a layer of greenery on top.
Dissolve salt in water, put on fire and boil for five minutes.
Cover the tomatoes in a bowl with a large plate (in diameter it should be approximately equal to the diameter of the inner walls of the pan) and pour the brine into the container right on top of the plate to the brim.
Close the container with a lid.
Cool down. The tomatoes will be ready in a month.

Salting a tomato hot does not allow vegetables to be stored in the pan for a long time. It is advisable, after the tomatoes are ready, to arrange them in the jars.

With garlic filling in honey brine

Peculiarities. Salted tomatoes in jars will get an exotic flavor if prepared with honey.

Ingredients:

the main ingredient is how much will fit in a three-liter jar;
salt - two large spoons per liter of water;
honey - 1.5 large spoons per liter of water;
parsley and garlic to taste.

Technology

Chop the garlic with a press and mix with finely chopped parsley.
Cut the stalks out of the tomatoes with a sharp knife, making a depression to the middle of the fruit.
In the resulting "pits" push a mixture of garlic and herbs.
Send the tomatoes to the jar.
Stir salt and honey in water, boil.
Drain the brine into a jar, wait ten minutes.
Gently pour the liquid into a saucepan, bring to a boil.
Pour into a jar, tighten the lid.

Express recipe

Peculiarities. For stomach problems, it is better to use recipes for pickling tomatoes without vinegar. The described option is perfect for this, while the conservation will be ready after a few days. A feature of the method is that not whole, but chopped tomatoes are salted.

Ingredients:

tomatoes - 2 kg;
water - 5 l;
salt - two large spoons;
garlic - head;
sugar - ten large spoons;
dill - a bunch;
hot pepper to taste.

Technology

Send dill, pepper and garlic to a jar, and tomatoes cut in two on top. Put the second part of greens and garlic on top.
Boil water, stir in sugar and salt, leave on medium heat for five minutes.
Pour the brine into containers with the workpiece, close the lids.
Maintain a day at 20 ° C.
Put away in a cool place. After three days, the salting is ready.

When added as a spice celery, you can get a special, unconventional taste of salted tomatoes.

No brine

Harvesting salted tomatoes without brine involves an additional step: cooking tomato puree. This is where the "illiquid" in the form of crumpled and cracked fruits comes in handy, which will not be suitable as the main ingredient in other methods.

Traditional

Peculiarities. The tomato mass for this recipe is made from overripe vegetables processed with a blender. First, you need to remove the skin from the fruit.

Ingredients:

whole tomatoes - 5 kg;
tomato mass - 5 kg;
salt - 250 g;
currant leaves - 15-20 pieces.

Technology

Spread the leaves on the bottom of the cans, then put the tomatoes, sprinkle the fruits with salt, then again the leaves, again the main ingredient and again salt. Continue until containers are full.
Pour the tomato mass into the container.
Close the jars and keep for six to seven days in a room where the temperature is maintained at 15-20 ° C, then transfer the containers to storage in a cool place.

With mustard

Peculiarities. Salted tomatoes with mustard captivate with their delicate pungency. In addition, mustard acts as an additional preservative.

Ingredients:

whole tomatoes and tomato puree - 5 kg each;
salt - 150 g;
currant leaves - 125 g;
mustard powder - half a small spoon.

Technology

From cracked and overripe tomatoes, make mashed potatoes by processing the fruits with a meat grinder. Rub the mass through a sieve to free it from seeds and skins.
Line the bottom of the cans with leaves, lay out a layer of whole tomatoes, sprinkle with salt mixed with mustard. Then repeat the sequence: leaves - tomatoes - a mixture of salt and mustard. Continue until the jars are full. The last layer must be leaves.
Pour tomato puree over the workpiece.
Close the containers with lids, stand for six to seven days at a temperature of 15-20 ° C, then put them in a cool place for storage.

They say that if you dream of salted tomatoes, wait for changes, and unfavorable ones. Therefore, it is better to enjoy pickles not in a dream, but in reality. Moreover, to salt tomatoes for the winter, neither culinary talents nor exotic ingredients are required. A little free time and a couple of interesting recipes - and the original preparation is ready.

Reviews: "Almost like my grandmother did"

I canning tomatoes according to a similar recipe, in the sense, the proportion of salt-sugar-vinegar. I put tomatoes, a little onion rings, carrot slices, garlic, a piece of hot red pepper (or more, if it is spicy), a couple of pieces of red bell pepper, peppercorns and lavrushka, and from the greens I only put celery - a very aromatic and tasty pickle then in jar.
Belli $, http://forum.say7.info/topic46297.html

For the second year I have been making such tomatoes - very, very tasty! and, for me personally, it is very important, always a stable result - for 4 days tomatoes are ideal) never had mold. And even my terribly fastidious mother said: “Delightful! almost like my grandmother did in my childhood)) "
marra_odessa, http://www.povarenok.ru/recipes/show/86191/

The most difficult thing is to prepare the jars, lids and all the ingredients, the process of pickling and canning itself takes very little time. A 1 liter jar takes about 0.5 kg of tomatoes and 0.5 liters of marinade. The exact amount will depend on the size of the tomatoes.

The above is only half of the portion, which is designed for three 3-liter cans. If you have nowhere to store such tomatoes, I think you will find a place for these jars in your refrigerator. And if you have a cellar, great, feel free to do the whole portion and in the end you will get six 3-liter very tasty tomatoes.

1. We will prepare all the necessary products, along with the container. Banks need to be taken clean, it is possible with a small defect. That is, there may be a chipped piece on the neck. I also put in such jars. Because they do not need to be rolled up, but only closed with plastic lids.

Rinse the tomatoes under cold running water. Rinse the celery with water and shake off lightly. Peel the garlic. All other ingredients do not need to be washed.

2. Now, on the bottom of the jars, put 2 leaves of bay leaves, allspice with peas - 10 pcs., Three cloves of garlic, cut into several pieces, a sprig of celery and dill.

Next, fill the jars with tomatoes, as tightly as possible. Add 2 more cloves of garlic, celery and dill to the almost filled jars. That's pretty much it. It remains to prepare the brine. In this recipe I will have it cold.

3. Pour exactly 3.5 liters of water into a saucepan. It is advisable to take spring water, well water and, at the worst, tap water. But she needs to settle for at least a day. But if you are confident in your tap water that it is super, feel free to fill it with it. Unfortunately, I cannot say the same about our water. So, pour salt, sugar and vinegar into a container with measured water.

Aspirin is not used to prevent the tomatoes from becoming moldy. Tomatoes taste completely different with them. Once I asked the owner of this recipe, Lucia Ivanovna, maybe aspirin is not needed here. To which she replied that without aspirin, tomatoes are not so tasty. Mix everything well. The brine tastes moderately salty, sweet and slightly sour. Let the brine settle a little and fill in ours. There is enough brine for exactly these cans. Now that the brine has been poured, from above, 3 aspirin tablets need to be added to each jar.

4. That's all, we close the jars with plastic lids and send them to the cellar or refrigerator. Tomatoes can be tasted in a couple of weeks. Have a little patience and the result will not keep you waiting long.

Here is such a quick and very tasty recipe for pickling tomatoes for the winter, cooked in a cold way. I hope you enjoyed the recipe for pickling a tomato for the winter. Send your comments, share your impressions. Maybe someone has questions, ask. I will be happy to answer them.

Have a nice day, and maybe evenings and see you soon!

Pickled tomatoes are one of the most popular preparations for the winter. They are an excellent substitute for tomato paste, ketchup and tomato dressing in various dishes.

Salted tomatoes can also be served as an independent snack.

Hot salting takes a lot of time and skill: jars must be carefully sterilized and rolled up, the brine may become cloudy and the jars may explode.

The ideal option for quick salting is cold rolling of tomatoes.

Benefits of cold salting

The cold way of pickling tomatoes has many pluses:

Pickles are much tastier than when rolled in other ways;
Less loss of vitamins from tomatoes (due to lack of heat treatment);
Doesn't take a lot of time.
Easy salting technology;
No need to boil the brine water;
You can eat tomatoes as early as three weeks after salting;
Blanks can be produced in any containers (including sterilized jars);

The disadvantage of this method is that all containers with pickles must be stored in a cool place, otherwise the tomatoes will deteriorate.

Preparing for salting

First, let's select the tomatoes that we will salt:

Tomatoes must be of the same ripeness (you cannot take green, pink and red tomatoes for one container);
Fruits should be free from rotting and mildew;
Tomatoes should not be broken and soft;
Do not take tomatoes for pickling that have damage - cuts and punctures.

All tomatoes must be separated from the stalks, rinsed well, dried with a soft towel and a neat puncture should be made next to the stalk (so that the skin of the tomatoes does not crack when stored in brine).

First, choose tomatoes of approximately the same size. When you run out of identical tomatoes, you can salt tomatoes of different sizes in the same container.

Next, we prepare container, in which we will make salting:

If we use cans, we should rinse them thoroughly (preferably with detergent) and sterilize. To do this, hold the glass container over water vapor for 3-5 minutes, then set it to cool, covering it with a clean towel;
Tara from other materials follows Rinse(using detergents);
Used for salting container maybe with defects, because we will not need to roll it up.

Then we choose salt... The following types of salt are used for pickles:

Iodized. Rich in iodine, sometimes gives a slight bitterness;
Marine. It is rich in various microelements, but if magnesium is removed from it, then it is common table salt;
Black. It is rich in potassium, which is good for the human body;
Hyponosodium. Salt for hypertensive patients, because it uses potassium and magnesium salts. This prevents fluid retention and high blood pressure.

Note! For tasty salted tomatoes, it is recommended to use only coarse salt.

Recipes

1. Cold pickling of tomatoes

Products, necessary for salting:

Tomatoes- 2 kg;
Vinegar 9% - 1 dessert spoon;
Salt- 2-3 tablespoons;
Sugar- 1 tablespoon;
Garlic- 1 large head or 2 small ones;
- 2 umbrellas;
Green leaves horseradish. You can take currant leaves (white) or

Step 1. We prepare containers for salting.

Step 2. Preparing the tomatoes. Be sure to make a puncture!

Step 3. At the bottom of the container, we put the leaves of plants in such a way that they completely hide it. Next, lay out the dill umbrellas.

Step 4. We fill the container with tomatoes. We fold the tomatoes tightly to each other. Care must be taken to ensure that the tomatoes are not crumpled or damaged. It is advisable to lay the tomatoes punctured up. When laying out the layers, you need to cover them with leaves and add chopped garlic cloves. Leave about 5-7 cm of free space on top.

Step 5. We put salt, sugar and vinegar in a container. Fill the tomatoes with boiled cold water.

Products, necessary for salting:

Tomatoes- 2 kg;
Salt- 150 g;
Sugar- 1 tablespoon;
Garlic- 1 large head;
Dill- 1 umbrella;
Lava leaf- 3-4 pieces;
Celery;
Carnation dried;
Mustard seeds or dried mustard- 3 tablespoons;
Green leaves horseradish or root.

Step 1. We prepare container.

Step 2. We process tomatoes. Delete peduncles, we wash the tomatoes under running water and do puncture next to the place from the stalk.

Step 3. We spread spices to the bottom of the container.

Step 4. Lay out in layers tomatoes. Put the spices between the layers. We leave about 2-5 centimeters of free space.

Step 5. Cooking brine. Add salt, sugar and the remaining spices to the water (2 liters). Pour the resulting brine into a container with tomatoes. It is not necessary to prepare the brine separately. You can simply pour salt, sugar, spices into a container and pour cold boiled water over it.

Step 6. We make mustard plug to prevent rotting and the appearance of mold on tomatoes. Fold up 3 times gauze(bandage) and cover the surface of the tomatoes folded in a container. We leave gauze around the edges in a double or triple size of the neck of the container. Pour mustard powder or mustard seeds onto cheesecloth so that all the tomatoes are closed. Cover the mustard on top with hanging edges. We close the container with a lid.

3. Cold salting of green tomatoes

Products, necessary for salting:

Tomatoes- 2 kg;
Salt no additives, coarse grinding - 3 tablespoons;
Sugar- 1 tablespoon;
Garlic- 1 head;
Dill- 3 umbrellas;
Mustard powder;
Green leaves horseradish, currants (red, white, black) or cherries.

Step 1. We prepare the container.

Step 2. We process the tomatoes (wash them, clean them from the stalks). We make a puncture next to the hole for the stalk.

Step 3. Put horseradish leaves (currants, cherries) on the bottom of the container.

Step 4. Layer green tomatoes in layers, alternating with spices.

Step 5. Cooking the brine. Dissolve salt in 2 liters of boiled water. You can add a couple of bay leaves.

Step 6. Pour the brine into a container with tomatoes. Do not add salt sediment!

Step 7. Fill the neck of the container with mustard powder. The container should be closed with lids scalded with boiling water.

4. Salting tomatoes in a dry cold way

Dry salting is usually carried out in wooden tubs. Tomatoes are infused under a wooden press(lid), so they get wrinkled.

Tomatoes- 2 kg;
Salt- standard kilogram pack;
Dill- 1 umbrella and a handful of dried dill;
Green leaves horseradish, cherries and currants.

Step 1. We prepare the container.

Step 2. We process tomatoes: wash, separate the stalks, pierce with a fork.

Step 3. Cover the bottom of the tub with leaves and dill.

Step 4. We spread the tomatoes. Sprinkle each layer generously with salt. Salt consumption depends on taste.

Step 5. Laying currant, cherry and horseradish leaves. They should cover the entire last layer of the tomatoes.

Step 6. We close the leaves with a wooden circle and place the load.

Step 7. We insist the tomatoes in a warm place for 24 hours.

Important! Cold salting is done in any container, but if glass jars are used to store tomatoes, it is still better to sterilize them.

Recipe cold salting is basically the same, differ only additional Ingredients. The taste of pickled tomatoes depends only on your fantasy.
Ingredients, which are added to salting: