Salt small tomatoes for the winter in banks. Salted tomatoes for the winter in banks

10.05.2019 Lenten dishes

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

Salty tomatoes for the winter recipes delicious blanks

Salted tomatoes with mustard - salt in a saucepan

Spices and spices for 10 kg of tomatoes:

50 grams of mustard,
30 grams of garlic
200 g of dill
30 g horseradish
25 g of tarragon,
100 g leaves of cherry and currant,
20 black peppercorns.

10 liters of water, 300 g of salt.

Cooking:

Pour an even layer of dry mustard on the bottom of the enamel pan.
From above densely to lay the washed tomatoes, to shift them spices.
Pour cold fill, close with a linen cloth, put a wooden circle, on it - bend.
After 6-7 days, place the tomatoes in a cold place.

Salted tomatoes without sterilization with cinnamon

Products:

10 kg of tomatoes,
5 g bay leaf,
3 g cinnamon.

10 liters of water
300 grams of salt.

Prepared tomatoes put in jars, at the bottom of which put spices.

Pour chilled pouring. Close with plastic covers.

Keep in a cool place.

Salted tomatoes - canned in jars

Products:

10 kg of tomatoes,
5 g bay leaf,

10 liters of water
300 grams of salt.

Cooking:

Prepared tomatoes put in the container, at the bottom of which put spices. Pour chilled pouring.
Close the lid.
3-5 days after the start of fermentation, the brine is drained.
Wash tomatoes and seasonings with hot water and place in jars.
Boil brine for 1-2 minutes and pour into jars with tomatoes.
After 5 minutes, drain it again, bring to a boil and re-pour into jars.
Perform these operations a third time, then immediately close the jars and turn them upside down until they cool down completely.

Cold pickled tomatoes in a saucepan

Products:

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

10 liters of water - 500-700 g of salt

Cooking:

Seasoning put on the bottom of the container.
Wash tomatoes and tightly put in a container for pickling.
Prepare the pickle and pour the tomatoes with cold pickle.
Put a circle and a yoke on top of the tomatoes, cover with a clean napkin. Salt 3 - 5 days.

Salted tomatoes with garlic without sterilization

Pouring 1 kg of tomatoes:

300 grams of garlic
salt to taste.

Prepare the pot: Mince the ripe tomatoes through a meat grinder with garlic and salt to taste.

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

Close the plastic cap.

Store in the basement or in the refrigerator.

Tomatoes, pickled with young corn

On 1 kg of tomatoes:

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

Cooking:

Select red solid tomatoes.
Wash tomatoes, spices, young stalks and corn leaves in cold water.
At the bottom of the prepared dishes put black currant leaves, pre-scalded with boiling water, a layer of corn leaves, then rows of tomatoes and spices.
Cut the young stalks of corn into slices 1-2 cm long and cross them with each row of tomatoes. Top the tomatoes with corn leaves and cover with clean water.
Salt pour into a clean gauze bag, which is put on top of corn leaves so that it is in the water.
Cover the dishes with a wooden circle and put a small yoke.

Preservation of 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. Due to proper salting, tomatoes retain their consistency and are an excellent addition to the main dishes in the winter season. Consider the most delicious recipes in order and highlight important aspects of the preservation process.

In the process of closing the 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.
Before harvesting, sort the tomatoes according to the degree of ripening. Prefer specimens collected on a dry and sunny day.
For pickling, select only small and medium sized tomatoes. Use large fruits to make tomato juice or preserve with slices.
Pierce the area where the foot was located with a thick sewing needle or toothpick. Such a course will prevent the cracking of tomatoes in the process of salting.
Weed out sick and damaged specimens, they are not suitable for conservation. It is allowed to use unripe (green) fruits, they retain their structure better.
Shortly before the spin, sterilize the containers in which the tomatoes will be closed. These can be liter or 3-liter glass jars, sealed with tin / plastic lids (they must also be boiled).
Before closing the vegetables for the winter, wash the fruit with running or purified water and a kitchen sponge. Such a course will exclude the ingress of chemicals and bacteria, which lead to rapid deterioration of the final product.
Acetylsalicylic acid, a solution based on citric acid, table vinegar (6%) or essence (70%), and food gelatin act as homemade preservatives and stabilizers when spinning homemade tomatoes.

The classic recipe for preserving tomato

For a twist in this way, give preference to plum-shaped tomatoes. Soft fruits absorb too much salt, due to which they frown quickly and get 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.

Wash the cans with boiling water, pour 1 tablespoon of soda into each container, sterilize thoroughly. Place in a wide saucepan, boil for a quarter of an hour. After the procedure, wipe dry, do the same with the covers.
Enumerate the tomatoes, set aside the specimens with a thick skin, wash them. Chop and peel the garlic, cut the cloves into 2 pieces, place one section at the bottom of the jar (half of the head).
To garlic, add 5 peas of pepper, 4 bay leaves. Put the tomatoes in such a way that they reach the middle of the tank.
Now put the remaining garlic, bay leaf, allspice on the tomatoes again. Hammer the jar to the top with tomato fruits, retreat 2-3 cm from the neck.
Dilute in 6 liters of filtered water 225-250 gr. fine salt, mix, wait for the crystals to dissolve. Once the granules have melted, pour the brine into the container with the tomatoes.
Close the jars with plastic lids, send to a room with room temperature, wait for 20-25 hours. After the time has elapsed, preserve the product with tin lids, send to the basement or cellar for 2 months.

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

Wash the tomatoes under the tap with a foam sponge, dry them, sort through the shape and variety (they should be the same). Sterilize jars of soda and boiling water, wipe, leave to dry at room temperature.
Peel the garlic, cut each tooth lengthwise, and place ½ heads in the bottom of the container. Add the peppercorns, chopped dill (half a bunch).
Depending on the size of the tomato, they must be cut or placed in a jar as a whole. Top the tomatoes with the second half of the dill and some garlic.
Pour filtered water into a saucepan, bring to a boil, add sugar and ground salt, mix. When the granules are completely dissolved, pour the brine into a jar of tomatoes, seal it, leave at a temperature of 20-23 degrees for 24 hours.
After the specified period, send the tomatoes to the cellar or pantry with low temperature. After about 5 days you can enjoy great taste and serve the dish as a snack.

Canned Tomatoes with Horseradish

small tomatoes - 2.7-3 kg.
table salt large - 75 gr.
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.

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

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

Boil soda cans, wash and dry them. Place seasoning containers on the bottom if you use them. Suitable cloves, bay leaf, pea pepper.
Cut the onion into half rings or small squares, divide the quantity into 4 sections.
Put in a jar ¼ part of the total number of tomatoes, place onions on top, then tomatoes again. Repeat until all the layers are laid out.
In a separate jar, dissolve the granulated sugar and salt by boiling water over the products. Next, pour in the vinegar solution, add the resulting marinade in a jar of tomatoes.
Spin the containers with sterilized caps, turn them upside down and place them on the floor until they cool down completely. After that, send to the cellar for 1-2 months.

Canned tomatoes without sterilization (cold cycle)

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

Prepare the jars: wash them, add soda, pour boiling water, leave for 5 minutes. Next, remove the residue with water, boil in a large saucepan and dry.
Place dried dill, ground celery, peas, garlic, bay leaf, and other seasonings, at the discretion, in the bottom. Begin to clog the jar with tomatoes, lay the fruit tightly on top of each other.
Proceed to the preparation of brine: mix the salt with sugar and 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.
Mash acetylsalicylic acid between two spoons to make a powder. Pour it into the jar, do not mix. Such a course will prevent the formation of mold.
Cork tomatoes with plastic (capron) caps, put in a cold place for 2 weeks. After the time the product can be eaten.

Canned Cherry Tomatoes with Garlic

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

Sterilize the jars and lids beforehand. Put half of the garlic head on the bottom, pre-peeling it and chopping the cloves into 2 pieces. Add chopped dill and parsley, pepper and peas.
Take a toothpick, make it a few holes in the stalk of tomatoes. Start laying tomatoes in a jar, start with large ones, gradually getting to small ones.
Slice the Bulgarian pepper, alternate it with tomatoes, spreading the fruits in rows. At the end add the remaining garlic.
Make a brine of sugar, salt and vinegar, pour the listed components with filtered water. Pour the product into a pot with enameled walls, boil until the granules dissolve.
Pour the solution into a jar of Cherry tomatoes, roll up with tin lids. Turn the container upside down, place a towel, leave for 3-4 hours until it cools completely. After that, take the banks into the dark room. After 4 weeks, tomatoes can be served.

Canned Green Tomatoes

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

Start with the preparation of brine: mix the sugar and salt, pour hot purified water, wait until the crystals dissolve. Next, add mustard powder, mix.
At this time, engage in the sterilization of cans: pour boiling water over them, wipe and dry. Place seasonings on the bottom (horseradish, cherry leaves, dill umbrella).
Put the tomatoes in rows, alternating the fruit with garlic cloves (previously cut into small pieces). Cork the containers with tin lids, take the jars to the cellar.

It is easy to pickle tomatoes for the winter, if you have sufficient knowledge about conservation technology. It is mandatory to sterilize the cans, add seasonings at your discretion, choose fruits of the same size and type.

Video: how to pickle tomatoes for the winter

The process and recipes for salting tomatoes is very simple.

Salting options are countless.

In this article, we selected the best recipes for salting tomatoes for the winter.

From a quick recipe to the most exotic taste of tomatoes with the addition of cinnamon and sugar.

There are many ways to salting tomatoes for the winter in banks. In Russia, salted tomatoes are already a traditional dish on the table.

Any holiday does not do without salted homemade tomatoes. Of course, you can buy a finished jar of tomatoes in stores, but homemade is always tastier.

The easiest way is to pickle tomatoes in jars, not barrels. Barrels are not always at hand and they take a lot of time and effort. Moreover, the taste of tomatoes, salted in banks, is much richer.

Our grandmothers always had the most irreplaceable tasty tomatoes and their recipes remained, we will consider them.

At the end of the article you will find a bonus - life hacking for the hostess when salting tomatoes.

Recipes for pickling tomatoes in jars

Quick salting

Not every housewife always has time for a long and energy-consuming process of preparing tomatoes for the winter. Then experienced housewives sprinkle tomatoes in the easiest and fastest way. The advantage of this method is that you taste salted tomatoes already 3 days after harvesting.

We will need:

5 liters of water;
2 kg of tomatoes;
10 tablespoons of sugar;
Head of garlic;
5 tablespoons of salt;
Bitter pepper;
Any greens to your taste.

Also at your request, you can add spices.

How to cook

To make the process truly fast and easy, we will need tomatoes of the same size and variety. Every tomato must be whole and firm. Soft tomatoes turn salting into porridge.

Naturally, the first step is to rinse the tomatoes and dry.

The next step is to prepare the brine. Put on the gas 5 liters of water with sugar and salt and boil for about 5 minutes.

At this time, prepare the container. Banks wash, disinfect. First put the greenfinch, garlic and hot pepper. We spread the tomatoes and put another layer of greenfinch, garlic and pepper on top. Pour boiled water with sugar and salt into a jar.

It is important to know: categorically pour tomatoes only with hot water.

We finish the cooking process: lid the jars and send them to the place you have allotted - it could be a cellar, an attic or a refrigerator. The main thing is that the temperature should be no less and no more than 20 degrees.

You can taste ready-made tomatoes in 3 days.

Classic recipe

No matter how many ways of cooking there, the most delicious is the classic. Or the simplest.

We will need:

2-3 kg of tomatoes;
Water;
Tablespoon of vinegar 1%;
2 tablespoons of salt;
3 tablespoons of sugar (according to your taste);
Any greens to taste;
Leaves: cherry, horseradish.
Head of garlic;
Black pepper (peas).

How to cook

Washed tomatoes lay on top of greens and garlic at the bottom. After the tomatoes, put the greens, garlic, leaves and pepper on top.

We pour the pre-prepared boiling water into a jar and wait about 5 minutes, then carefully pour it.

Drain the water in a saucepan, add sugar, salt and boil again for 5 minutes. Ready hot liquid pour into tomatoes, add vinegar and roll up the lid.

According to the old method, you need to wrap the cans with towels and turn them upside down, placing the cans on the floor with the covers down.

Cold without vinegar

We will need:

2 kg of brown tomatoes;
1.5 liters of water;
Head of garlic;
Hot pepper;
Bay leaf;
Celery;
4 tablespoons of salt;
Pepper (pea).

How to cook

Wash all prepared vegetables.

We cut celery finely. We run through the garlic press - garlic.

Pepper hot cut into small pieces in quantities like tomatoes.

Tomatoes cut, but not until the end.

Fill each tomato stuffed with pepper, garlic and celery.

Pour the tomatoes with cooled water, which must be boiled in advance with salt, sugar and bay leaf. We clean the poured bowl with tomatoes for 3 days in the heat and wait.

After 3 days, put the tomatoes in the fridge. Remove the hot pepper and you can eat.

Cherry Tomatoes with Garlic and Vinegar

Plus the recipe in appearance, in addition to the pleasant taste and aroma. It is not always beautiful to serve large tomatoes on the table, sometimes you want to decorate the table with miniature cherry tomatoes. No one will resist their special aroma and taste.

We will need:

700 g of cherry;
Bulgarian pepper;
Any greens;
Garlic - 3 chubchik;
Pepper (pea);
Bay leaf-count to taste.

For the marinade:

1 liter of water;
Vinegar - 20 ml of 9%;
2 tablespoons of sugar;
2 tablespoons of salt.

How to cook

Prepare a jar - wash and sterilize. Put on the bottom of the container - greens, garlic and peppercorns.

Spread cherry from the large size to the bottom. Periodically put Lavrushka and Bulgarian pepper.

Fill the marinade and vinegar jar, roll and turn.

The process of salting will be several weeks, but the taste will be amazing.

Pickled green tomatoes

We will need:

Green tomatoes;
Dill;
Celery;
Horseradish;
Tarragon;
Cherry leaves;
Head of garlic;
Salt;
Coriander seeds;
Mustard seeds;
Pepper;
Bay leaf.

How to cook

We take a plastic bucket with a lid. Bottom the bottom with celery, dill, horseradish, sprig of tarragon, 5-6 pieces of bay leaf, cherry leaves, garlic a few cloves. Fall asleep 1 tablespoon of coriander seeds, 1 tablespoon of mustard seeds, a little peppercorns.

Then we stack tomatoes, from below are larger, from above are smaller. Put the top bay leaves, celery, horseradish, garlic. Spices optional. Top layer of small tomatoes.

Brine preparation

5 liters of water fall asleep 17 tablespoons of salt, stir until dissolved in cold water. Fill tomatoes with cold pickle. We put oppression and weight in 3-5 kg.

The process of salting about 2 weeks. Storage in a warm room.

Sweet Tomatoes in Jars

Want some variety and something exotic? This recipe will suit your taste.

We will need:

10 kg of tomatoes;
3 kg of sugar;
4 kg of tomato puree;
200 g of currant leaves;
3 - 4 tbsp. spoons of salt;
Peppercorns;
Cinnamon and cloves to taste.

How to cook

Here a difference from all recipes will be a large amount of sugar.

Everything is originally prepared according to the classics: we stack the tomatoes in size, before that we cover the bottom with greens and spices. Each layer of tomatoes fall asleep with sugar.

In a blender or meat grinder, mash soft tomatoes with sugar and salt. Pour the mixture of tomatoes in a jar.

Unusual Cinnamon Recipe

We will need

For the marinade

Almost 1 liter of water;
2 tablespoons of salt.

How to cook

Prepare a can of 3 liters, put the tomatoes. Pour boiling water for 15 minutes. Boil the water for another 5 minutes with spices: cinnamon, salt and bay leaf.

Fill with liquid, roll up, turn over. Wait for cooling and readiness.

Salted tomatoes in own juice

We will need:

10 kg of tomatoes;
Currant leaves about 45 pieces;
A pound of salt.

How to cook

Wash tomatoes, peel off. Wash the leaves of currants. In several layers laid: leaves - tomatoes - salt to the top banks.

Spur tomatoes in a meat grinder and pour tomatoes on them. Roll up the covers and wait for about a week. Store at a temperature of 20 degrees. After fermentation, put in the refrigerator.

Tomatoes with cloves

We will need:

1.5 kg of tomatoes;
Any greens;
5 black peppercorns;
3 buds cloves;
Cherry or currant leaves;
Mustard seeds;
Hot pepper;
3 heads of garlic.

Water about 2 liters;
Bay leaves;
4 tablespoons of salt;
A teaspoon of sugar.

How to cook

Here you will need tomatoes with thick skin, preferably plum-shaped.

All wash, clean from excess.

Prepare peeled and washed jars in advance.

Put spices in a layer of tomatoes, paste the peppers between the fruits. Top with greens and mustard seeds.

Boil the brine with salt, sugar and laurel. Cool and pour the banks.

Salting process: about 3 weeks.

Bonus: life hacking for the hostess when salting

The advice of each experienced housewife is to prepare the tomatoes, they should be punctured with a toothpick at the stem. Thus, they do not burst under boiling water.
The most ideal form of tomato is plum. They have a dense skin and do not burst when salting.
With ripe tomatoes, the cooking process is more difficult, as they can easily turn into mashed potatoes due to their softness. They need to be careful.
Pink tomatoes are good for salting, they are very obedient when salting. Also behave well when cooking - green tomatoes.
Experienced housewives advise salting tomatoes in small dishes, such as cans from a liter to 10.
Advice on how to easily calculate the amount of water per tomato: a liter jar holds half a kilo of tomatoes and half a liter of water, which means that a three-liter jar needs 1.5 kilograms of tomatoes and 1.5 liters of water. Everywhere there are small errors, they can be determined using the size of a tomato.
The difference between salting tomatoes and cucumbers is that the fermentation process takes less time for tomatoes due to the content in the tomato - solanine. At a temperature of 20 grams. fermentation lasts about 2 weeks.

Any gourmet recognizes 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 pickle tomatoes every autumn. This requires skill, knowledge, patience and free time. Why does the majority choose a home product, ignoring products offered by the market? The reason is simple: no chemical additive will make cooking more tasty than homemade. And vegetables, cooked according to a proven recipe - is a guarantee of product safety all year round.

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

Experienced housewives know: ripe fruits are fragrant and tender. But such specimens require particularly careful handling, as they are easily mashed. However, it is better to choose pink or dairy vegetables, because they are not injured. It is widely practiced rolling in the banks of green fruit.
The ideal container for salting - glass jars of no more than 10 liters. If you cook vegetables in large containers, it is likely that the lower ones will rumple under the weight of the upper ones.
Among all varieties suitable for canning, the most successful are:

New Transnistria;
Humbert;
De Barao;
Yermak;
Buffalo;
Titanium;
Lighthouse.

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

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

A simple recipe for salting in jars

Not everyone likes to tinker with canning for a long time, going through all sorts of recipes. There is a universal and simple way to harvest fruit. It will take:

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

The brine will be made from one and a half liters of water and 150 grams of salt.

Prepare a few cans. They will need to be sterilized.
Dilute existing salt in a small amount of liquid (hot). Then we supplement the solution with the rest of the water.
Well wash the vegetables and remove the stem. Tomatoes are suitable for this recipe at least pink ripeness.
My greens and put on a clean towel to absorb excess water.
The third part of the spices is laid on the bottom of the containers. Then put the tomatoes in a container alternately with spices. It is important to be careful that ripe tomatoes are not crushed.
Fill the vessels with brine. It is too early to roll them up, for a start, just close the nylon covers and put them in a dark room with a temperature not higher than 20 ° C.
After 2 weeks, the slightly fermented brine merges. Then pour fresh. Rinse the fruit beforehand.
Banks roll in and put in a cool room. You can store them in the refrigerator.

Quick salting

The express-recipe of light-salted vegetables will come in handy if a feast is planned soon. Such a treat will be ready in a day.

We rinse under running water 1 kg of vegetables and herbs. For this recipe, currant sheets, dill umbrellas and horseradish leaves are well suited.
Clean 4 cloves of garlic. We cut everyone. We also divide dill, but we keep currants and horseradish in their original form. All this is placed in a pre-sterilized three-liter jar.
We put tomatoes on herbs.
Cooking marinade:

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

We are waiting for the brine to cool. As soon as its temperature reaches 60 ° C, pour fruit into the liquid.
Cover the container with a lid and leave at room temperature for 24 hours.

Recipes salted tomatoes for the winter

Experienced housewives follow their proven technology of cooking canned tomatoes.

Recipe with carrot tops

wash fruits and carrot tops (for a three-liter container, you will need 3-4 carrots greens);
sterilize the vessel, boil the lid;
half of the tops are placed on the bottom;
we put vegetables, we put greens between them;
boil 1.5 liters of water and pour;
wait 10 minutes, pour the liquid into the pan, add a couple of Art. l salt, 7 tablespoons of sugar and a spoon of 9% vinegar, bring to the boil again;
pour the pickle in banks, roll up the lid with a special machine;
turn the container down with your neck so that the lids do not break, let stand for several hours until the billet cools down;
salting can be removed in a cellar or a refrigerator (it is recommended to open a snack no earlier than after 2 months).

Canning without vinegar

It will take:

3 kg of fruits;
garlic clove;
80 g of coarse salt;
2 tbsp. l Sahara;
four onions;
bell pepper to taste.

Cooking:

wash the vegetables under running water;
onion cut into half rings, place on the sides;
send the same pepper;
two liters of liquid put on the fire, add sugar and salt, boil a couple of minutes;
pickle fill, roll.

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

Cold pickling

5 liters of water put on the fire, add 1/2 tsp. red pepper, a few sheets of currant, 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 into sterile jars, then tomatoes;
pour everything with cold pickle, roll up the lid (store in the fridge).

Cooking hot

one and a half kilograms of ripe brown fruits are washed;
cut a large sweet pepper, remove the core, cut into strips;
clean 2 cloves of garlic, wash hot peppers, chop;
in the prepared vessels we place several sprigs of dill, currant leaves, celery and parsley (you can add a couple of bay leaves);
next we place the tomatoes alternately with garlic and spicy vegetables;
fill with boiling water, boil the lids in advance and cover them with containers;
drain the water back, add 2 tbsp. l salt, bring to a boil, pour over;
roll covers, turn over to cool.

Salted Cherry Tomatoes

Cooking brine: boiling water with the addition of 100 g of salt, peppercorns and two cloves of garlic.
Celery and bay leaf laid at the bottom of the tank.
Putting red fruit, pour marinade. Top with a pair of cilantro twigs.
Cover with clean lids (polyethylene can be used), store at room temperature. Cherry ready in 7 days.

Tomatoes for the winter - “Yummy fingers”!

The name speaks for itself - it is very difficult to break away from such a snack. To prepare:

cut dill and parsley;
banks sterilized, greens put first;
we cut the hot pepper, put it on the greens on a small piece;
we heat vegetable oil in a clean frying pan and add 1 tbsp. l on each capacity;
wash red plants, cut onions, place halves of red vegetables alternately with onion rings;
bring to a boil water, add 1 tbsp. l salt, three times more sugar and a little peppercorns, give cool and pour in 50 ml of 9% vinegar;
a little cold (but still hot) pickle pour vegetables, twist the jars;
turn the billet to cool.

The treat "Yum Fingers" can be stored at a temperature of 15 to 25 ° C.

Tomatoes for the winter without salt

wash the fruits and make one hole with a toothpick (if you do not pierce them, the skin may burst during preparation);
cooking 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, a couple of onions cut into half rings, a straw of two carrots and a large sweet pepper;
further - tomatoes, fill with brine;
waiting for the liquid to cool, roll up.

Salted Tomatoes with Plums

The recipe may seem unusual, but it is definitely worth a look. This treat has a special taste.

In a sterile glass container we place chopped parsley, a sheet of horseradish, 2 cloves of garlic and a few peas of black pepper.
Add red vegetables along with chopped onion rings and plums.
Fill with boiling water, wait for 20 minutes.
Move the liquid to the pan.
There - 50 g of salt and 3 tbsp. l sugar sand.
Boiling brine send in banks. Roll up, turn over and cover with a towel. As soon as the salting has cooled, turn it back and remove it to a cool place.

Recipe - "Under the Snow"

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

How to salt tomatoes with mustard for the winter

we type in the pot a liter of water, add 2 tbsp. l (without slides) salt, 50 g of sugar, boil;
carefully put clean ripe fruits in a sterile jar;
5 cloves of garlic and half the chili pod finely chopped;
for red vegetables, send 2 bay leaves, pepper and garlic, add a sprig of dill and 10 g of dry mustard;
with brine (boiling water), pour the ingredients, roll it up, turn it over, cover it with a towel and wait until it cools.

Sugar-Free Salted Tomatoes

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

One of the recipes for salting a tomato for the winter can be viewed in the video.

What can salt the tomatoes

Preparation can be done not only in glass jars. There are some more suitable containers.

Bucket

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

Barrel

A method that has been used for years. The main disadvantage - ripe tomatoes of the lower layers do not withstand the oppression of their fellows and crumple, losing mouth-watering 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 barrel in the city.

Package

Such 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 now this conservation will not survive the winter.

Pan

Pickling in the pan is similar to the method with a bucket. Used as an alternative to cooking in barrels and tubs. If the choice fell on the pan, you should give preference to the enameled container.

Salting tomatoes with 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, you should only roll up large slices, otherwise you may end up with an incomprehensible dish.

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

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

An ideal place to store conservation is the cellar. If it is not in the house, the 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, putting them on the balcony (provided that the temperature is not lower than 0 and not higher than 10 ° C). If all of these options do not fit, you should choose a place away from radiators and windows.

The variety of recipe blanks is so great that every housewife will find a method to their liking and make a tasty treat. Moreover, this does not need special cooking skills.

Generous gifts of autumn - ripe, ripe tomatoes are harvested for the winter in a variety of variations. The taste of homemade products can not be compared with those offered for sale on store shelves. This vegetable culture, rich in vitamin C, organic acids, minerals, surpasses other gifts of nature in the number of methods of preservation. Consider the most delicious recipes for harvesting tomatoes for the winter and the secrets of their preparation.

Recipes salting delicious tomatoes in jars

What types of tare only do not use to preservation was different, simple, fast, useful! The test of time passed wooden barrels, in which pickling tomatoes is as convenient and tasty as another valuable vegetable crop - cucumber. Canned tomatoes in enameled tanks, buckets and well-known glass jars. The latter differ in volume, which contributes to the diversity when harvesting vegetables for the winter.

To get delicious preservation, use these secrets:

When harvesting tomatoes for the winter, choose fruits collected during dry weather, sort them, laying them out separately according to the degree of ripening.
When preserving, do not mix different varieties or tomatoes that are very different in size.
For pickling, use medium or small tomatoes, and from large ones make tomato juice or preserve them with slices.
To prevent the tomatoes from cracking, pierce the peduncles with a wooden stick or a toothpick.
You can harvest even fresh green tomatoes, only sick or damaged fruits are not suitable for preservation.
Before canning vegetables, wash liter glass jars thoroughly and sterilize with covers at least a quarter of an hour.
Wash vegetables thoroughly at the preparatory stage of any recipe.
Depending on the recipe, close the tomatoes either whole or cut into slices.
As preservatives for homemade preparations, use vinegar, aspirin, brine with citric acid, in rare cases -.

Marinated Cherry Tomatoes and Garlic with Vinegar

Tasty treats of the dinner table are small pickled tomatoes with an incomparable aroma and taste. For the preparation of sweet cherry liter glass jars with screw lids are ideal, and vinegar is a preservative. Even a photo or video is not needed to imagine how tasty pickled cherries look. This method of harvesting tomatoes helps to preserve their appearance, and in winter, sweet cherry trees will be a wonderful snack.

Ingredients for harvesting (per liter jar):

600 g of cherry;
1 PC. pepper (Bulgarian);
50 g of greens (dill, parsley);
3 cloves of garlic;
3 peppercorns (allspice);
2 leaves of laurel

Marinade prepared on the basis of 1 liter of water:

25 ml of vinegar (table 9%);
2 tbsp. spoons of spices (sugar, salt).

The process of cooking pickled cherry:

In a sterilized glass container, put two cloves of garlic, allspice, chopped herbs.
To lay the pinned in the field of cherry stems in the jar should, starting with larger fruits. Transfer the fruits in layers with lavrushka, bell pepper to the top.
Cook the marinade by adding to the water and spices. Pour in the preservation, leave for a quarter of an hour. Then pour it back into the pot and boil again.
Boil Marinade, pour vinegar into a jar of cherry, then roll up the lid.
Invert the preservation, put it on the lid, wrap it with a warm cloth until it cools completely.
Marinated cherry tomatoes have a sweet and sour taste, and you can taste them in a few weeks.

Cold Salted Tomatoes Without Sterilization

Tomatoes are harvested for the winter and in a cold way, and in order to preserve the maximum nutrients, the fruit is rolled up without sterilization. A cold ambassador will require a bit of free time, but when the time comes to try salting, you will not want to break away from food. Take into account when salting tomatoes one important thing: keep the preservation in a cool place. The recipe (per liter jar) requires the following ingredients:

500 grams of tomatoes;
15 g of salt;
2 cloves of garlic;
30 ml of vinegar (table 9%);
500 ml of water;
1 tbsp. spoon of sugar;
greens (dill umbrella, celery);
on 3 peas of pepper (fragrant, black);
1 tablet of aspirin;
spices (to taste);

Step-by-step process of salting tomatoes in a cold way:

Put greens, peas, garlic, laurel, etc. into a prepared glass jar.
Fill the container with whole, ripe fruits, tightly putting them to each other.
Prepare the brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let stand for a couple of minutes and pour the tomatoes with brine.
Crush the aspirin pill, put it on top of the jar so that the homemade preparation does not become covered with mold.
Close the tomatoes with a capron lid, put until ready and stored in a cold place.

A simple recipe for salting green tomatoes

Even green tomatoes are suitable for salting for the winter. If you choose a good recipe, this type of homemade preservation will turn out to be no less appetizing in its taste. The advantage of unripe fruits in their more dense structure, so green tomatoes are easy to pickle as a whole, and slices. A simple version of the recipe suggests that canned pickled green tomatoes are cold-filled. Even tap water is suitable for this.

Ingredients:

0.5 kg of green tomatoes;
1 tbsp. a spoonful of salt (coarse grinding);
500 ml of water;
greens (sprigs with leaves of cherry, dill umbrella, currant leaves);
2 cloves of garlic;
0.5 teaspoon mustard (powder);
horseradish (to taste).

Cooking process:

In the water to dissolve coarse salt, mix thoroughly, wait until the impurities settle to the bottom of the tank.
Sterilized glass jar filled to the top with green tomatoes, pour brine (no sediment).
Mustard is poured last into the home billet, then the salting is closed with a lid, leaving it in storage in a cold place.

Canned Sweet Tomatoes

Sweet tomatoes can be tasty, appetizing, fragrant. Rolling tomatoes in one-liter jars will benefit from the implementation of this recipe, especially if you can preserve the fruits for the first time. Fans of original home-made products will be able to replenish their stocks with dessert tomatoes, for which they will need to select small fruits.

To make the tomatoes sweet, prepare the following ingredients for canning (per 1 liter jar):

500-700 g of red, ripe tomatoes;
floor onions;
20 ml of vinegar (table 9%);
700 ml of water;
30 grams of sugar;
a pinch of salt;
spices (black pepper peas, cloves, bay leaf) to taste.

Canning process:

Put spices into the sterilized glass container.
Top tightly lay the tomatoes, adding sliced onions as the jars are filled.
In another container, boil the brine, dissolving sugar and a little salt in it. At the very end, before removing the pickle pan from the stove, pour in the vinegar.
The resulting marinade pour tomatoes. Sterilize the preservation, previously covered with a lid (not more than a quarter of an hour).
Then roll up the jars, turn them over and put them upside down until they are completely cool.

Pickled tomatoes, like a barrel

In a post or even as a festive table dish, pickled tomatoes will decorate the table. The recipe, which will allow you to try tomatoes from barrels over time, is easy to master. Choosing a container that is convenient for souring, it is better to store such home-made baking in a glass jar. If you do not know how much salt is in a 1-liter jar of tomatoes, whether you need to add sugar, essence or other ingredients, use the recipe below.

To pickled tomatoes turned out as a barrel, take:

1 kg of tomatoes (average size);
3 cloves of garlic;
500 ml of water;
1 tbsp. spoon of sugar;
1 bunch celery;
dill (bunch or 1 tbsp. spoon of seeds);
25 grams of salt.

Cooking:

In tomatoes, cut the stem. This should be done carefully and shallowly.
Put dill, celery, garlic, and tomatoes in a container for pickling (with the stalk removed upwards).
Prepare the pickle, boiling water with spices, let it cool a little, pour it into a jar of tomatoes.
The process of salting lasts about 3 days until the moment when bubbles appear on the surface. If the acid of pickled tomatoes suits you, you can close the jar with a capron lid and put it in a cold place. The next day, the tomatoes will be ready.

Tomatoes Yummy Salad

Caring housewives prefer harvesting tomatoes for the winter even in the form of salads. An unforgettable taste is combined with a special aesthetics, because for this preparation of tomatoes, along with other gifts of nature. Delicious homemade preservation is prepared according to a simple recipe, but preparation will take some time. But the result will please, and in the winter such a salad will be snapped up.

Ingredients:

400-500 g of tomatoes;
3 cloves of garlic;
1 onion;
greens (dill, parsley) to taste;
25 ml of oil (vegetable);
25 grams of sugar;
300 ml of water;
15 g of salt;
2 leaves of laurel;
40 ml of vinegar;
2-3 peppercorns (black, fragrant).

Cooking:

Greens, onions, chop garlic. Put in a sterilized jar, pour in vegetable oil.
Put tomatoes on top. When the jar is full, proceed to the preparation of the marinade.
Add spices, pepper, bay leaf to the water, bring the brine to a boil. Vinegar infuse at the very end.
Cool the cooked marinade, pour into a glass container, cover with a lid. Put sterilized for about a quarter of an hour, then roll up.
After that, turn the home canning, let it cool, put it in storage. Tomatoes salad for the winter

Assorted Tomatoes and Cucumbers

How to diversify the menu in the winter? Those zealous mistresses who mastered the recipe of preparing a platter of valuable vegetable crops during the harvest season do not think about it. It is more convenient to roll tomatoes with cucumbers into large jars, but liter ones will do as well. Following the recipe, follow a few important nuances: take cucumbers and tomatoes in equal proportions, you can roll up other vegetables with them, but only as an ornament.

Ingredients:

300 g of cucumbers, tomatoes (as an option, gherkins and cherry tomatoes);
2 cloves of garlic;
dill (umbrella);
horseradish (root, about 3 cm);
20 g of salt;
5 peppercorns (black);
0.5 tsp. Of essence (70%);
25 grams of sugar;
onions, bell peppers, carrots for decoration.

Step-by-step recipe:

Cucumber cut off the tips, soak in cold water for a couple of hours.
Cut horseradish, carrots, sweet peppers, onions.
Dill, black peppercorns, garlic to lay on the bottom, on top of the layers to the top tightly fit the cucumbers, tomatoes, chopped vegetables, horseradish.
pour boiling water, leave for five minutes, pour the brine into a saucepan, where to add spices. Cook the marinade, pour back into the jar.
Last add essence, roll up a tight lid, turn over, leave to cool completely.
Preservation of assorted tomatoes cucumbers are well suited to meat or potato casserole.

How to pickle sliced tomatoes

If the harvest of vegetables is rich, why not diversify the homemade harvesting for the winter with a recipe for preserving cut tomatoes? You can even use one-liter jars. This method is suitable for those who think what to do with large tomatoes. Option harvesting tomatoes in their own juice or sliced tomatoes - these are the most suitable recipes. Lovers of spicy snacks fit the second method.

How much vinegar per liter jar? Should it be used for preservation, if there is a desire to salt the tomatoes not entirely, but sliced? Different step-by-step recipes will have their own ways of harvesting tomatoes in this form for the winter. Without sterilization, in a cold way, lightly salted, in glass, wooden, enamelled dishes or even in a package - all variants of the twist are worthy of embodiment.