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:

• Aspirin. It gives the tomatoes a special flavor;
• Lemon acid;
• Table vinegar, grape or apple;
• Dry Dill;
• Bay leaf;
• Pepper peas;
• Celery;
• Tarragon;
• Any spices, herbs and seasonings.

Storage of workpieces

Cooked pickled tomatoes should be stored cold or cool

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

1. Tomatoes for pickling in a barrel are ripe, elastic, of any size
2. Cherry, horseradish, currant leaves are placed on the bottom of a barrel or pan
3. Lay out a layer of tomatoes washed and rid of the stalks
4. Spread garlic and light cut into circles, a few peppercorns, a couple of dill umbrellas
5. Dilute salt in water, pour tomatoes with brine
6. Repeat laying of greens and tomatoes, pouring brine two more times
7. Lay out a few more sheets of horseradish on top
8. Organize oppression
9. 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.

1. Take small elastic tomatoes, preferably cream, wash them well
2. Also prepare and wash horseradish and currant leaves, dill umbrellas
3. Needed for taste and peppercorns, and red hot pepper
4. Garlic is cut into wedges
5. Stack tomatoes and greens in plastic buckets in layers
6. The brine is boiled, adding 2 tablespoons of salt and sugar to 1 liter of water
7. When the brine has cooled down a little, pour tomatoes into it
8. Cover the buckets with gauze, put plates with oppression on them
9. 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.

1. In buckets, green tomatoes are salted with cherry and currant leaves, dill and hot pepper
2. 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.
3. 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

1. All this should be well washed. Pepper light and garlic are chopped
2. Spread the salting products in an enamel pan
3. Prepare a brine from 1 liter of water, 2 tbsp. tablespoons of salt and 1 tbsp. tablespoons of sugar
4. Mustard powder is poured into the brine
5. Pouring the workpiece
6. 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.

1. 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.
2. Elastic medium-sized tomatoes and greens are laid out in jars in random order or in layers
3. Pour the workpiece with a 7% salt solution
4. Close the jars with sterile plastic lids
5. After the banks have stood for two days in the apartment, they are taken to the basement or cellar.
6. You can eat pickled tomatoes from cans after 2 months, by which time they will ripen

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.

1. 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)
2. Tomatoes are washed and cut crosswise
3. If they also take cucumbers, they cut off their "butts"
4. Wash and grind dill, parsley, cilantro, basil if desired
5. 4 cloves chopped
6. Put everything in a tight bag with handles
7. Pour 2 tbsp into the package. tablespoons of salt and 1 tbsp. tablespoons of sugar
8. Tie up the bag and shake it well
9. Keep the package in the refrigerator for 1 day, periodically turn it over
10. 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

VIDEO: Lightly salted tomatoes with garlic and herbs

The most popular pickles for winter are tomatoes. They can be served on the table as a separate snack or in a dish. replace ketchup or tomato paste. A good and quick option for salting is the cold method.

This method is ideal. novice housewives who want to surprise their family and delight them with delicious food in winter. Nevertheless, with the hot method, you must have at least a little experience. The cold method has many advantages and only one disadvantage. The downside is the storage conditions - this must be done in cool place otherwise everything will go wrong. Fortunately, it's not hard to find a cool spot in the winter. Advantages of cold salting:

First you need to choose the tomatoes. They need to be chosen equally mature, green and red tomatoes are not suitable for one jar, even pink and red ones are better not to be used together. They should be fresh, not rotten. They should be free of cuts and dents. After selection, the tomatoes must be washed and dried with a towel, separated from the stalk. It's good if they are the same size, but if you run out of such, you can use tomatoes of different sizes. A small puncture should be made near the stalk, then the tomatoes in the brine will not crack.

Then you need to prepare a container for salting. The jars will need to be rinsed well and sterilized by holding the jar over boiling water for about five minutes. Wash other containers with detergents. Also, a container for pickling tomatoes may have minor defects, but pickles should not be rolled up in such a container.

Next you need choose salt... For example, black - it is good for the human body. Marine contains many trace elements. But if there is no magnesium in the composition, then this is simple table salt. Hyponosodium salt is an essential replacement for common salt for people with hypertension. Iodized salt is beneficial for its iodine content, but this salt can sometimes taste bitter. You can use any salt, but it is best if it is coarse, then pickles from tomatoes will turn out much tastier.

Ingredients for cold pickling:

Prepare the container first, then the tomatoes, not green. At the bottom of the container, you need to lay horseradish leaves so that the bottom is not visible. Put some dill on top (1-2 umbrellas). Next, lay the tomatoes back to back - just so that they don't wrinkle. Between them you need to put horseradish leaves and garlic, coarsely chopped. It is not necessary to fill the container to the top, it is better to leave about five centimeters. Add remaining ingredients. Then boil the water, cool it down and pour over the tomatoes until the end.

Salting in a bucket

Now there are more and more original recipes for pickles for the winter and they are engaged not only by the older generation, but also by young girls and women who want to surprise their families, for example, with pickling tomatoes in a bucket. Pickles are tastier in barrels or buckets, due to fermentation, and tomatoes can be eaten at any stage of cooking. At first, the tomatoes are lightly salted, then they gain more and more flavor and at the end of cooking they become very spicy. Also, do not forget that in large containers, such as a bucket or a barrel, you can pickle a lot of tomatoes at one time, for the whole large family or for numerous friends. It will take up less space in your home than storing multiple cans.

Ingredients for pickles:

Stir the chopped greens, put on the bottom so that it is not visible. Cut the chili peppers into circles and add the peppers along with the peas. Add the tomatoes. Further, the salt must be completely dissolved in water, this will be the brine, which must be poured into the bucket to the brim. Then close the bucket with a small wooden circle, press down slightly. It will be better if the bucket is placed in a room with room temperature... The main thing is to remember to move the bucket to a cold place after 2 days. After two weeks, you can already try for readiness.

Salting in a saucepan

You can also use a green tomato pickle pan.

Ingredients:

Put the tomatoes first, add the leaves of currants, cherries, horseradish, garlic, and sprinkle with salt and sugar in two layers. Then put cabbage, dill and oppression on top. After a day, if the juice is not released, then you can add more brine. Leave the pot in the room, then move to a cool place. If add a branch of bird cherry, then pickles can be stored even longer, not even one winter. It will not spoil the taste, but, on the contrary, will add a new, unique aroma.

Green tomatoes have long been used in salting.

Unripe tomatoes are easier to pickle and keep better in brine. They also have an unusual taste.

Ingredients:

You can add other greens to your taste. Lay the tomatoes in layers, adding salt and herbs. Then pour everything over with cold tap water.

Pickles with mustard

Ingredients:

Put the tomatoes, add currant leaves, cherries, dill and bay leaves to them. The brine must be prepared in a different container, for this you need to pour water, add pepper and completely dissolve the sugar and salt. After boiling the mustard powder, add it to the water as well. Later pour over the tomatoes with cooled brine, close all lids and put in a cool place.

Pickling tomatoes

The tomato is the most common vegetable in the kitchen. It is cut into salads, dried, fried, stewed. The vegetable is often used in the preparation of winter preparations. There are a large number of recipes for pickling and pickling tomatoes.

They all differ in the ingredients that make up the composition. Billets can have a sweet or salty taste, spicy or sour taste. It all depends on the taste preferences of the hostesses and their households. But there is one common feature that unites the recipes - a unique and memorable taste.

Useful properties of salted tomatoes

Salted tomatoes retain all the beneficial nutrients that fresh fruits do. Micro-minerals, such as iron, magnesium, calcium, have a beneficial effect on the functioning of the heart system.

Tomato contains lycopene. This substance is a natural antioxidant. Lycopene removes toxins and toxic substances accumulated in the body, improves well-being and helps to strengthen the immune system.

Salted tomatoes are low in calories. This allows even people on a diet to use them in their daily diet. Vegetables improve the functioning of the gastrointestinal tract and have a mild laxative effect.

Note! As a rule, in addition to the tomatoes themselves, other vegetables are present in salting recipes. They also have a positive effect on health and help to cope with various ailments.

The taste of the further preparation is determined by several factors. The shelf life also depends on them.

• Pickled tomatoes must be of the appropriate variety. Usually they are called so - pickled tomatoes. The fruit should be small enough to fit in the jar without being damaged. The tomato has a firm elastic skin with an even bright color, without blotches and cracks. Fleshy large fruits of vegetables are not suitable for pickling, they are salad varieties.
• Banks must be heat treated. They can be ignited in the oven at an elevated temperature, or they can be boiled in a saucepan. Sterilization is carried out immediately prior to harvesting. After the procedure, the jar is wiped dry with a towel. All utensils used for cooking must be clean.
• The vegetables that make up the recipe are washed from dirt, the stalks and tails are removed. The fruits of the tomatoes are pierced near the stalk. When pickling tomatoes, herbs are often used. It can be currant leaves, dill umbrellas. Black peppercorns, garlic, horseradish root are well suited. For pungency, a hot red pepper is sometimes added.
• After preparation, the workpieces are stored in a cool place, away from light sources. Thus, the workpiece can last up to 2 years.

Cold tomatoes for the winter - recipes

How to grow more crops?

Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is far from always possible to obtain the desired result.

Plants often lack nutrition and minerals.

It has the following properties:

• Allows increase yield by 50% in just a few weeks of use.
• You can get a good harvest even on low fertile soils and in adverse climatic conditions
• Absolutely safe

The classic recipe for cold pickling

1. Salt, 2 tablespoons;
2. Sugar, 1 tablespoon;
3. 3-4 cloves of garlic;
4. Vinegar 9%, 1 tablespoon;
5. Greens optional.

Preparation:

Greens, garlic, clean tomatoes are spread at the bottom of a sterilized jar. Tomatoes are packed tightly, but try not to change.

Take a liter of cold purified water, add vinegar to it, dissolve sugar, salt and pour the contents of the jar. The container is closed with a lid and placed in the refrigerator. In this way, tomatoes are salted in about a month.

The old-fashioned salting recipe

Ingredients used (per 2 liter jar):

1. Small tomatoes -1.5 kg;
2. Salt, 2 tablespoons;
3. Sugar, 2 tablespoons;
4. 3-4 cloves of garlic;
5. Vinegar 9%, 1 tablespoon;
6. Dill umbrellas, currant or cherry leaves.

Preparation:

Prepare the brine in advance. A liter of water is boiled, sugar and salt are added, vinegar is added. Cool the brine to room temperature. Greens, garlic, spices and tomatoes are placed in a clean container. Cold brine is poured into a container, rolled up with a lid and removed to a cool place.

Mustard pickles recipe

Ingredients used (per 2 liter jar):

1. Small tomatoes -1.5 kg;
2. Mustard powder, 1 tbsp
3. Salt, 2 tablespoons;
4. Sugar, 2 tablespoons;
5. Pepper, 3-4 peas;
6. Vinegar 9%, 1 tablespoon;
7. Greens optional.

Preparation:

Pour a liter of water, put on fire and bring to a boil. Dissolve a spoonful of mustard, salt and sugar, add vinegar at the end. Tomatoes are laid out in rows in a prepared container, green leaves and pepper are added between their layers. Pour cold brine into the jar and roll up the lid.

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Fertilizer really gives more intensive growth of garden plants, and they bear fruit much better. Now you cannot grow a normal crop without fertilization, and this feeding increases the amount of vegetables, so I am very pleased with the result. "

Cold pickling green tomatoes

Ingredients used (per 2 liter jar):

1. Green tomatoes, 1.5 kg;
2. Salt, 2 tablespoons;
3. Sugar, 1 tablespoon;
4. 3-4 cloves of garlic;
5. Dill, parsley;
6. Vinegar 9%, 1 tablespoon;

Preparation:

If you want the tomatoes to be soft, then they are pre-blanched for 3-5 minutes. Make small cuts in green tomatoes, put in a jar, add greens and garlic cloves between rows.

Boil a liter of water with sugar and salt, cool the contents of the pan. Pour a jar with cold water, close the lid on top and put in the refrigerator. Tomatoes will be salted in 1.5-2 months.

Dry cold salting

Ingredients used (in a small bucket):

1. Ripe tomatoes, 1.5 kg;
2. Salt, 2 tablespoons;
3. Sugar, 1 tablespoon;
4. 3-4 cloves of garlic;
5. Currant or cherry leaves;
6. Vinegar 9%, 1 tablespoon;

Preparation:

The workpiece is made in a small deep container; a saucepan or bucket will do. Clean pierced tomatoes are placed on the bottom of the bucket, put currant leaves, garlic on them, sprinkled with sugar and salt, at the end you can add horseradish for taste and smell.

Close with a lid and put a press on top. The workpiece is kept at room temperature for a day, then put into the refrigerator.

Unusual recipes for cold cooking tomatoes have fallen in love with more than one thousand housewives. They continue to cook, making adjustments to the ingredients to taste.

Note! Tomato preparations are made in every family. This tasty and healthy delicacy can decorate any table and please everyone without exception.