Cold filling of green tomatoes. Cold pickling of tomatoes. Tomatoes for the winter using the cold method - recipes

To cold pickle tomatoes, the vegetables and salt are enough. Various spices and herbs, the set and proportions of which each housewife regulates independently, help give the preparations additional flavor and aromatic shades. You can also experiment with filling options, using brine (water) or tomato mass, or use the “dry” method and cook tomatoes in their own juice.

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

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

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

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

Basic recipes for cold pickling tomatoes

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

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

Number of servings/volume: 3 l

Ingredients:

fresh tomatoes – 1.7-2 kg;
water for brine – 1.5-2 l;
edible rock salt (coarsely ground) – 100-140 g;
black pepper (peas)/bitter pepper (capsicum) – 10-15 pcs./0.5-1 pcs.;
dill, umbrellas – 3-5 pcs.;
horseradish leaf – 2-3 pcs.

Optionally you can add:

sugar – 40-50 g;
dry mustard (ground or grains) – 30-40 g;
celery leaf – 5-6 pcs.;
bay leaf – 2-3 pcs.;
cherry and/or blackcurrant leaf – 3-5 pcs.

Cooking technology:

Wash the tomatoes, removing the stems, select only whole and strong ones, without signs of spoilage. Wipe them dry. For faster and more uniform salting, green and brown fruits can be pricked on the sides with a fork; too large ones can be cut in half. It is recommended to prick ripe tomatoes with a toothpick or knife at the place where the stalk is attached so that the skin does not burst.
Wash the dill and all prepared leaves and let them dry.
Line the bottom of the prepared container with a layer of leaves and herbs.
Place the tomatoes, adding a little pepper, dill and leaves from time to time.
Sprinkle salt and sugar, dry mustard and other ground seasonings (optional) on top.
Cover the top layer of tomatoes with horseradish leaves.
Fill the container with tomatoes with cold, clean water. To ensure that all vegetables are completely immersed in liquid, it is necessary to use a pressure device, such as a plastic water bottle or a small stone wrapped in a plastic bag.
Leave the workpiece for 3-5 days at room temperature to wait for fermentation to begin. When the brine becomes slightly cloudy and foam appears on the surface, remove the container with tomatoes to a cool place, loosely covering it with a lid.

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

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

This technology is suitable for immature– green and brown tomatoes, which, when salted under pressure, will release juice, but will not lose their shape and retain their texture density.

Number of servings/volume: 3 l

Ingredients:

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

For heat and spice you can add:

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

Cooking technology:

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

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

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

Tomatoes appeared in Russia relatively recently (compared to other vegetables that are familiar to us) and for a long time were unpopular among the people, so in old cookbooks there are recipes for them that are quite strange and sometimes funny. Here's how young housewives were asked to salt tomatoes:

Number of servings/volume: 1 l

Ingredients:

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

Preparation:

Wash and wipe the tomatoes dry, put them in a pot, and pour cooled brine over them. The brine should be so concentrated that the fresh egg stays on the surface, that is, 3-4 glasses of water need 1 glass of salt. Cover the contents with a board so that the tomatoes are constantly immersed in liquid. The workpiece should be kept in a cool place, often removing mold. Before eating, it was advised to soak such tomatoes in water and “wash them thoroughly.” They were used to add to soups.

Video

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

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

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In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

Oklahoma farmer Carl Burns developed an unusual variety of multi-colored corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selecting the most colored ordinary varieties and crossing them.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

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

The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is highest. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattered in a thin layer, in a cool room at natural temperature without access to direct sunlight.

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

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

Be honest, do you know how to pickle tomatoes for the winter? Pickling tomatoes for the winter is a very simple and not labor-intensive process, but not all housewives end up with delicious salted tomatoes for the winter. And today, dear friends, I want to tell you about a recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years.

I have tried a variety of cold salted tomatoes for the winter: from the market, from the supermarket, visiting other housewives, but my grandmother’s salted tomatoes under a nylon cover for the winter remain for me the standard of quality. Grandma's recipe for delicious salted tomatoes for the winter involves using a certain set of spices and roots, as well as the ideal ratio of salt and water.

There is nothing tastier in the world than salted red tomatoes in jars for the winter, with mashed potatoes and rich pork goulash... As if just yesterday I was a little girl, and my grandmother was telling me how to salt tomatoes in jars for the winter. I helped her with interest, and the most I was tasked with was peeling garlic and washing tomato jars.

Today my little daughter helped me prepare salted tomatoes for the winter in jars using the cold method. She was incredibly interested in filling jars with tomatoes and arranging spices. But most of all she wanted to know: why you can’t salt lego with tomatoes

I hope I convinced you to prepare delicious salted tomatoes for the winter? Then welcome to my kitchen, where I will tell you in detail how to pickle tomatoes for the winter simply and tasty.

Ingredients for pickling tomatoes:

tomatoes
parsley root
horseradish root
carrot
garlic
black peppercorns
hot pepper in pods

Brine:

1 liter of cold water
1 tbsp. heaped salt

How to pickle tomatoes in jars for the winter:

The most time-consuming part of preparing salted tomatoes for the winter in jars is preparing the ingredients for pickling. I salted five liter jars at a time, so I had to work hard. Peel the garlic at the rate of 5-6 small cloves per 3-liter jar. We also peel and chop carrots, parsley root, and horseradish root. Don't forget to prepare hot pepper pods, black peppercorns and parsley.

Next, put the prepared ingredients into clean jars. I added all the spices “by eye”, but if you are preparing salted tomatoes for the winter in jars in a cold way for the first time, it is better to follow the golden mean and use the following proportions for a three-liter jar:

5-6 cloves of garlic,
5 black peppercorns
50 grams of parsley root
50 grams of carrots
3-4 pieces of horseradish root
2-3 sprigs of parsley
1-1.5 pods (small) hot pepper

Following the spices, fill the jars with washed tomatoes. During the stacking process, the jars need to be shaken so that as much of the tomato fits as possible. Place large tomatoes at the bottom of the jars, and place small tomatoes closer to the neck. I won’t recommend varieties of tomatoes for pickling, since I don’t know much about them. The main thing is that the tomatoes are small, fleshy and with thick skin.

Next, let's prepare the brine for our future salted tomatoes in jars: dilute one heaped tablespoon of salt in one liter of cold running water. Rock salt is needed, and in no case iodized.

Fill the jars of tomatoes with brine up to the neck to the level of the stripes.

At the next stage of pickling tomatoes, we cover the jars with nylon lids and put the jars of tomatoes in a dark, cool place for storage - in the cellar or in the refrigerator. After 10 days, the brine in the jars of tomatoes will become cloudy, and fermentation will be almost over.

At this stage, you need to pour one tablespoon of vegetable oil into each jar of tomatoes so that a white crust does not form. Fully salted tomatoes for the winter in jars will be ready for use in 40-45 days.

Cold salted tomatoes in jars for the winter have one significant drawback: jars of salted tomatoes must be stored in the cellar or in the refrigerator. Salted tomatoes are prepared for the winter without vinegar and without sterilization, so they will not survive storage at room temperature. But even if you don’t have a cellar, I strongly recommend that you prepare at least one can of these delicious salted tomatoes and store it in the refrigerator.

You yourself will be surprised how quickly these salted tomatoes will go. Also, if you liked my recipe for salted tomatoes for the winter in a cold way, you can pickle the tomatoes at the end of September, when it is no longer hot, and store jars of salted tomatoes on a glazed balcony until the first severe frost.

Tomatoes are a long-established crop for almost all continents. Many dishes are prepared from this healthy vegetable; it is added to borscht, pizza, pilaf, salads and dressings. Tomatoes are often stuffed and baked, but the central place of tomatoes is still given to salting. In this form, tomatoes can be consumed even by those who adhere to proper nutrition.

One of the most dietary tomato recipes is cold pickling. Only 13.7 calories are included in 100 g. At the same time, such tomatoes retain the maximum amount of microelements. Iodine, rubidium, cobalt and a whole list of useful substances, among which there are dietary fibers that are so necessary for the body.

in jars with a nylon lid

An extra method that the most unpretentious housewives will love. With it, you don’t need to prepare seaming lids, keys, or burn your hands through a slipping towel. Just cover the cold tomatoes with a lid and put them in a cool place so as not to spoil the delicious recipe.

We will need:

Preparation:

Before cold salting, collect a suitable amount of containers and wash them thoroughly. Only clean containers can preserve pickles for a long time. According to the above recipe, we will need 4-5 one and a half liter jars. Wash them with Pemolux and hold them over steam for 3-4 minutes;

Now prepare the vegetables, herbs and seasonings. Wash everything thoroughly and carry out a visual selection. There should be no stains, dents, cracks or other damage on tomatoes, horseradish leaves and other additives. Otherwise, the workpiece will oxidize and disappear;

Before planting in a jar, tomatoes need to be pierced. This is done so that the tomato is salted in the brine. Use the edge of a knife to cut each tomato near the stem. The first layer in the jar will be horseradish leaves. Immediately distribute them among all banks. Place tomatoes on top of the greens in one row. Press them tightly, but so that they do not crush each other. Place fruit leaves and dill between layers. Alternate layers, cover the final row with horseradish leaves and sprinkle with garlic;

Before filling the jar, leave 4-5 cm free up to the neck. Add salt, spices, pour cold running water over everything and close the jars with nylon lids.

with mustard

Mustard serves as a kind of preservative in tomato brine. In addition, in some recipes it gives a refined peppery taste, which only becomes brighter and richer over time.

We will need:

Preparation:

In already prepared jars, an equal amount of spices is placed on the bottom: bay leaf, cloves, peppercorns. Next, clean prepared tomatoes (with punctures) are placed. It is better to lay them out with the nose down. Alternate with spices to the edge of the jar. Leave 3-4 cm of free space at the top and fill with brine.

The stacked tomatoes are poured with the prepared brine: mix salt, sugar in cold, warm or even boiled water; you can add spices if desired. Pour it into jars with tomatoes so as to cover the tomatoes, but leave extra space (about 3 cm).

It is the distance of 3-4 cm that we need to add mustard. Cut the gauze into small pieces. Place it into the neck of the jar. One part should remain in the jar, the other part should hang down like a tail. Pour mustard seeds or mustard powder into the inserted part of the gauze. Cover the second part of the gauze on top. The edges of the gauze are compacted into the jar and closed on top with a lid. This is how you need to complete each jar of tomatoes.
A kind of mustard plug will protect the tomatoes from premature mold and add some zest to the brine already 3 weeks after infusion. Jars must be stored in a cold cellar or refrigerator.

green tomatoes in jars

Green tomatoes are not at all the same as red ones. They are considered unripe, but despite this, the art of pickling makes them edible and very tasty. You can marinate them in different ways; the simplest and most unpretentious way is cold pouring.

We will need:

Preparation:

Green tomatoes must be of excellent quality: approximately the same size, without cracks or rot. Soak them in water, remove the leaves and make a hole in the back of each tomato. Next, horseradish sheets are laid out in sterilized jars, and you can also add leaves of fruit trees or twigs.

Place tomatoes on top of the leaves, sprinkle them with spices: sugar, chopped garlic cloves, dill. You can add bay leaf to taste. Leave 4 cm to the edge, maybe a little less. Fill the tomatoes with brine. Dilute salt into 2 liters of brine, you can add a couple of bay leaves. Salt for brining green tomatoes should be coarsely ground. Extra will not work, it is better if it is sea salt. Stir the mixture and pour it over the tomatoes, do not add the remaining salt!

Sprinkle the top of the pickles directly on top of the brine with mustard in equal portions, about 1 tablespoon each. Now all that remains is to close the jar with a sterile metal lid and put it in a cool place. You can open it no earlier than after 1.5 months.

pickling red tomatoes in jars

For pickling tomatoes from red varieties of tomatoes, it is better to choose miniature types, for example, cream. They fit easily into jars and have elastic flesh. Instead of cream, you can add cherry, cherry, pear, or oak varieties to the jars.

We will need:

Preparation:

For the specified amount of food, you need to prepare 1.5 liters of brine. It all depends on the varietal size of the tomatoes. Dissolve salt, mustard powder and sugar in 1.5 liters of warm water. Let the mixture disperse and start preparing the jars and tomatoes. Jars must be sterilely clean. Tomatoes need to be selected and washed.

Chop the flame and garlic. Divide the dill. Break the bay leaf into crumbs. Place a mixture of bay crumbs, pepper, garlic and dill on the bottom of the jar. Place tomatoes on top, alternating layers until the top of the container. There should be about 3 cm left to the top of the neck of the jar. Place sprigs of clean parsley under the lid, pour in the brine and close the lid.

Cold pickling of tomatoes in a barrel

This recipe is considered the fastest that you can come up with for pickling in a barrel. Tomatoes turn out lightly salted after 7 days.

We will need:

Preparation:

Before salting, the barrel must be carefully inspected. Wash away any dust and existing contaminants. Next, tomatoes and additional seasonings are divided into three parts. The barrel is filled with three layers of tomatoes with alternating seasonings. The first layer of dill, currant leaves and cherries. Next, add chopped garlic cloves and currants. After this, the tomatoes are poured in.

When the barrel is filled with tomatoes, brine is poured into it. 900 g of salt are dissolved in boiling water. The salt slurry is filtered through sterile gauze, and then the cold solution is poured into a barrel with tomatoes. The top is covered with gauze and oppression is placed. For oppression, it is better to take glass, enamel, and wooden dishes. But by no means metal. Oxidizing reactions will occur from the metal in the brine.
Immediately after salting, the barrel is placed in a cool, dark place. Within 7 days, the cellar with tomatoes is checked. If mold forms on the gauze, the fabric is washed and put back into the barrel. In a week the fermented dish will be ready.

Cold pickling of green tomatoes in a bucket

Our recipe does not contain a preservative such as vinegar, but despite this, this salting will easily last until winter. Green tomatoes for the New Year will be a real exotic dish, but while they are still waiting to be harvested, we advise you to consider the recipe below.

We will need:

Preparation:

The secret of this recipe is that the collected tomatoes must be unripe and green. As a result of fermentation, they will reach their peak of readiness and will be edible. However, their color will still remain green. So, first, the plastic bucket is washed well with soda and mustard powder. All ingredients for salting are also washed.

The first layer is laid out on the bottom of the plastic: half of the spices and the first part of green tomatoes. A second layer of spices is poured into the middle, and the rest of the tomatoes with pepper, garlic and leaf spices complete the stacking. The top of the barrel is filled with brine consisting of 6 kg of salt, pepper and water.

The brine is prepared as follows: salt is stirred in boiling water, pepper is poured into it. The resulting infusion cools, filters and goes into a bucket for pouring. The filled bucket is covered with oppression and infused in a dark, warm place for 7 days; after a week, the tomatoes can be tasted. This pickling recipe can last well into the winter. To do this, the buckets must be kept in a cool room at a temperature no higher than +4 Cº.

Quick cold pickling of tomatoes

Fresh tomatoes in summer are sometimes not as relevant as lightly salted ones. In summer you want salted tomatoes, and in winter, on the contrary, you want fresh ones. You can get fully salted tomatoes within half an hour after cooking. Stock up only on plastic bags, a good bunch of greens and, of course, selected tomatoes. The good thing about the recipe is that it doesn’t require a large amount of ingredients, and this portion is enough for a daily diet; you don’t have to throw away excess tomatoes.

We will need:

Preparation:

Check the integrity of the bags, inflate them and see if there are any holes in them. For successful salting, it is better to make a double bag - insert one into the other and put the ingredients there according to the recipe. Wash the tomatoes and make notches at the nose. Now immerse 1 kg of tomatoes in boiling water. 1-2 minutes is enough and you can take it out. Peel the skin; in direct contact with the pulp, the brine salts the tomatoes faster.

Chop the garlic and herbs, pour the mixture into a bag and place the peeled tomatoes in it. Add the specified amount of salt to boiling water (1 liter). Stir the liquid until smooth, be sure to cool it and pour it over the bag of tomatoes. The hot brine will melt the bags. Place the cellophane with the tomatoes in a pan filled with cold water; place the pan in the refrigerator or cold cellar. After half an hour, you can start the first test, but ideally, let the tomatoes ferment for 24 hours. This portion of tomatoes is enough for a family of 4-5 people for lunch and dinner. Enjoy the piquant taste of young tomatoes!

Cold pickling tomatoes without vinegar

This tomato recipe is prepared without vinegar and kept with the lid open for the first week. The recipe is intended for preparing tomatoes in a three-liter jar, so follow this recipe for each preparation separately.

We will need:

Preparation:

Sterilize the container and prepare the tomatoes. Make a cut on each tomato and insert a small clove of garlic inside for effective salting. Place pepper, whole bay leaves, remaining chopped garlic, and mustard seeds at the bottom of the jar. In this recipe, mustard seeds can be replaced with ground powder. Then you need to take a quarter of a teaspoon of the finished powder, since this type of spice is considered more vigorous.

Place garlic tomatoes on top of the seasonings, and top them with classic brine (1 liter of warm water + 1 tablespoon of sugar + 1 tablespoon of salt). The jar must not be covered with a lid; the brine will oxidize under the influence of air within 1 week. For a richer taste, the tomatoes can be left in the open air for another 1 week, then covered with a lid and put in a cool place. It is allowed to use calico or cotton pieces of fabric or gauze as a tomato damper.

Cold pickling tomatoes with vinegar

It’s hard to imagine a winter table with homemade fresh tomatoes, it’s almost impossible. But pickles solve this drawback. We offer a recipe for tomatoes with vinegar. The best variety for this recipe would be cherry tomatoes. They are small and impressive, and will also be a table decoration.

We will need:

Preparation:

Prepare a brine in boiling water (boil for 5 minutes, then turn off) from the above ingredients and let the mixture cool. In the meantime, start preparing containers and vegetables. Remove the stems from peppers and tomatoes, wash them, and sterilize the jars.

Place half the portion on the bottom of the jar: finely chopped garlic, herbs, peppercorns and chopped bell pepper, bay leaf. Place tomatoes on top of the jar. Sprinkle the tops of the tomatoes again with the second portion of the seasonings. Pour the already cold vinegar brine over the vegetables, close with screw metal lids and send to a cold place. After 2 weeks, the pickled tomatoes will be ready to eat.

It’s hard to believe that just a couple of centuries ago this vegetable in Rus' was considered an inedible and useless overseas “curiosity.” There was even a misconception that the fruits were poisonous. But today agriculture has more than 2 thousand species. How to understand such diversity and choose the “right” tomatoes? After all, when pickling, it is so important to preserve the shape and juiciness of the vegetable.

Pickling 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 pickling them you need to use about half as many spices as 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. Because they deform under their own weight.
Make a stronger brine. The sugar concentration in tomatoes is higher than in cucumbers, so more salt is needed for preservation. Traditionally, brine for green fruits is made using a ratio of 300-400 g per 5 liters of water, and for ripe ones - 250-350 g.
Correctly calculate the ratio. Typically, the amount of fruit and brine takes up half the volume of the dish: 1.5 kg of fruit 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 when the density of the masonry increases or decreases.
Consider the duration of the fermentation process. Fermentation lasts approximately two weeks at a temperature of 15-20°C (cold method). This is due to the fact that tomatoes, especially unripe ones, accumulate a toxic substance - solanine.

Choosing a “pot-bellied” vegetable...

When choosing “material” for future harvesting, carefully inspect the fruits. Unspoiled ones, the skin of which is not damaged, should be used. It is worth paying attention to two more nuances.

Preference for the plum form. These fruits are covered with a dense peel, which does not allow them to deform during preservation, 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”.
Degree of maturity. Green tomatoes hold their shape well and are also of medium ripeness. However, you can also pickle ripe, red fruits, although you need to handle them more carefully.

Tomatoes will be 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. Regular table water, iodized cannot be used. The originality of the preparation is achieved through spices. Pairs perfectly 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 the container with pickling.

Technology: 3 ways

Before you start salting, it is necessary to carry out preparatory measures. Before salting tomatoes in jars for the winter, the tomatoes must be thoroughly washed without damaging the skins, laid out on towels and allowed to dry, and then carefully remove the stems. All other vegetables from the selected recipe, herbs and leaves are also thoroughly washed and freed from excess water. Pickling containers and lids must be washed with laundry soap or soda and sterilized. If vegetables are cold-pickled, sterilization of containers is not necessary. There are three methods of pickling:

cold - room temperature brine is used;
hot – boiling brine is used;
without brine - whole fruits are pickled 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 jars is not required; - vegetables retain more nutrients
Hot	- Tomatoes may become deformed and crack; - the method is more suitable for green fruits; - some nutrients are lost; - jars need sterilization; - there is no fermentation process
Without brine	- Sterilization of jars is necessary; - the workpiece turns out juicy; - this 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 volume of cold water according to the recipe. The brine settles and is filtered through several layers of gauze.

Authentic

Peculiarities. This “grandmother’s” recipe has remained unchanged for several generations. The main rule is tomatoes and nothing but them. 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 brine.
Place a third of all the greens in a jar.
Place tomatoes, alternating them with herbs.
Pour in the brine.
Close with 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 store in a cool place.

You can add chopped onions to the pickling.

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, and 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, place a pod of hot pepper in each container.
Pour in brine and close.
Leave for 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 more spicy by doubling the amount of horseradish and cutting the hot pepper before putting it 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 - one pod for each jar.

Technology

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

Cinnamon

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

Ingredients:

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

Technology

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

With green fruits

Peculiarities. This preparation can be made without heat treatment of the fruits, but then they will turn out to be a little harsh for everyone.

Ingredients:

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

Technology

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

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

With carrots

Peculiarities. Carrots will prevent tomatoes from turning sour. Therefore, you can pickle tomatoes coldly in a bucket or large enamel pan. There is no need to remove the stem from tomatoes; this will help the fruit retain its 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 leaf, parsley, hot pepper and other spices to taste.

Technology

Make a brine.
Place the tomatoes in a prepared bowl, sprinkle with chopped carrots and spices.
Pour brine over vegetables.
Cover the workpiece with a natural cloth napkin on top, place a large wooden cutting board, and press down with a weight.
Place the container in a cool place. In this way, tomatoes can be stored all winter.

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

With cloves

Peculiarities. For this method, the brine is prepared in a special way. Mix salt and sugar in a full volume of water and 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 - pod;
parsley - two sprigs;
dill - two umbrellas;
cherry and currant leaves - three pieces each;
cloves - two or three buds;
mustard beans - a small spoon;
allspice - two peas;
bay leaf - two pieces;
salt – 4 large spoons;
sugar - a small spoon.

Technology

Prepare the brine.
Place some of the greens in a jar, then the tomatoes, and put peppers between the fruits. Cover the vegetables with herbs and sprinkle with mustard.
Pour in the brine. Close the jar.
Refrigerate for three weeks.

You can mix a teaspoon of citric acid into the brine along with sugar and salt. This will give the tomatoes a characteristic sourness and extend the shelf life of the product.

...and 5 hot ones

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

Classical

Peculiarities. This method can be used to preserve tomatoes, apples, plums and even beets. To do this, the components are laid out in the following sequence: half 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% - large spoon;
cherry, horseradish, currant leaves;
parsley;
dill;
garlic, black peppercorns to taste.

Technology

Place half the leaves and herbs, garlic and pepper into jars, then put the tomatoes, and on top there is another layer of leaves and herbs.
Pour in boiling water and wait five minutes.
Carefully pour the water into the pan, stir in the sugar and salt and boil for five minutes. At the end, add vinegar.
Pour the brine into the jars and roll up.
Turn them upside down and place them on a tray or baking sheet. After complete cooling, store in a cool place.

Jars can be sterilized in any way: in the oven, slow cooker, microwave or steam bath.

With carrot tops

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

Ingredients:

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

Technology

Place 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 the pan, stir sugar and salt, boil and cook over medium heat for three to four minutes.
Pour the brine into the tomatoes, cover and leave for 10-15 minutes.
Carefully pour the liquid into the pan, return to a boil and cook over medium heat for five minutes. The container with vegetables should be covered with a lid.
Pour the brine into the jar and wait seven to ten minutes.
Pour the liquid into a saucepan and boil for five minutes.
Crush an aspirin tablet and pour the powder into a jar.
Pour the solution into the tomatoes, pour vinegar into the container, and cover with a lid.
Let sit, rotating the jar from side to side to release excess air.
When all the air bubbles have come out, screw the jar on, turn it upside down and wrap it in a blanket.
After a day, store it for storage. The workpiece will be ready after two to three months.

If you salt tomatoes with aspirin, the tomatoes will last longer and the jar will not “explode.”

In a saucepan

Peculiarities. The pan should be thoroughly washed with soda or laundry soap and doused with boiling water.

Ingredients:

main ingredient - 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

Place the tomatoes in a saucepan, adding spices to the fruits; there must be a layer of greens on top.
Dissolve salt in water, put on fire and boil for five minutes.
Cover the tomatoes placed in a bowl with a large plate (the diameter should be approximately equal to the diameter of the inner walls of the pan) and pour the brine into the container directly on top of the plate to the brim.
Close the container with a lid.
Keep it cool. The tomatoes will be ready in a month.

Pickling tomatoes using a hot method does not allow you to store vegetables in a pan for a long time. It is advisable to place them in jars after the tomatoes are ready.

With garlic filling in honey brine

Peculiarities. Salted tomatoes in jars will acquire an exotic taste if prepared with honey.

Ingredients:

main ingredient - how much will go into 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

Grind the garlic with a press and mix with finely chopped parsley.
Using a sharp knife, cut the stems out of the tomatoes, making a hole down to the middle of the fruit.
Push a mixture of garlic and herbs into the resulting “pits”.
Place the tomatoes in a jar.
Stir salt and honey in water and boil.
Pour the brine into a jar and wait ten minutes.
Carefully pour the liquid into the pan and boil.
Pour into a jar, screw on the lid.

Express recipe

Peculiarities. If you have stomach problems, it is better to use recipes for pickling tomatoes without vinegar. The described option is perfect for this, and the preservation will be ready after a few days. Another peculiarity of the method is that it is not whole tomatoes that are salted, but chopped ones.

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

Place dill, pepper and garlic in a jar, and tomatoes cut in half on top. Place the second part of the herbs and garlic on top.
Boil water, stir in sugar and salt, leave over medium heat for five minutes.
Pour the brine into the containers with the workpiece, close the lids.
Leave for 24 hours at 20°C.
Keep cool. After three days, the pickling is ready.

By adding celery as a spice, you can get a special, unconventional taste of salted tomatoes.

Without brine

Preparing salted tomatoes without brine involves an additional step: preparing tomato puree. This is where “illiquid goods” come in handy in the form of bruised and cracked fruits, which are not suitable as the main ingredient in other methods.

Traditional

Peculiarities. The tomato mass for this recipe is prepared from overripe vegetables processed in 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 at the bottom of the jars, then lay the tomatoes, sprinkle the fruits with salt, then again the leaves, again the main ingredient and again the salt. Continue until containers are full.
Pour the tomato mixture 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 cool storage.

With mustard

Peculiarities. Salted tomatoes with mustard captivate with their delicate spiciness. 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

Prepare a puree from cracked and overripe tomatoes by processing the fruits in a meat grinder. Grind the mixture through a sieve to remove seeds and skins.
Line the bottom of the jars 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 preparation.
Close the containers with lids, keep for six to seven days at a temperature of 15-20°C, then put in a cool place for storage.

They say that if you dream of salted tomatoes, expect 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, you will not need either culinary talents or exotic ingredients. A little free time and a couple of interesting recipes - and the original preparation is ready.

Reviews: “Almost like grandma did”

I canned tomatoes using a similar recipe, in the sense of salt-sugar-vinegar proportions. I put tomatoes, a little onion rings, carrot slices, garlic, a piece of hot red pepper (or more - if it’s spicier), a couple of pieces of red sweet pepper, peppercorns and bay leaves, and from the greenery I only put celery - a very aromatic and tasty brine then in jar.

Belli$, http://forum.say7.info/topic46297.html

This is the second year I’ve been making these tomatoes – very, very tasty! and, what is very important for me personally, there is always a stable result - on the 4th day the tomatoes are perfect) there has never been any mold. And even my terribly picky 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. For a 1 liter jar it takes approximately 0.5 kg of tomatoes and 0.5 liters of marinade. The exact volume will depend on the size of the tomatoes.

During the season of ripening juicy tomatoes, many housewives start canning vegetables, but if you want something salty at any other time of the year, then there is an excellent solution. You can prepare lightly salted tomatoes, which are made in several ways, using different products (garlic, herbs, vegetables, spices). The process of preparing tomatoes is simple, the main thing is to stick to the recipe.

How to grind tomatoes

There are many options for how to prepare lightly salted tomatoes. To get fragrant, beautiful and very tasty tomatoes, you need to familiarize yourself in detail with the technology of the culinary process and strictly follow it. First, prepare all the ingredients, and then proceed directly to salting. Here are some useful tips to help you properly grind red fruits:

To make vegetables more tasty and aromatic, they are salted in pieces (cut into 4 parts) or pierced with a toothpick in the area of the stalk. In addition, they are better salted.
Lightly salted tomatoes are made in glass containers, pans, and bags. It is convenient when the container is wide and spacious.
To enhance the taste, you can stuff the fruits (red, green). Garlic, herbs (parsley, dill, onions, cilantro), cabbage, lettuce or hot peppers are often used as filling.
After pickling, it is better to store tomatoes in the refrigerator, because this way they last longer. Another secret: to prevent the lightly salted appetizer from turning sour, the lid of the jar must be greased from the inside with mustard.

What varieties of tomatoes to choose

It is recommended to take firm, undamaged, unripe vegetables for pickling.. The “cream” variety, cherry tomatoes and similar options are perfect. You can harvest red, yellow and green fruits. The yellow ones are sweeter, while the green ones have a sour, piquant taste. It is desirable that all fruits for pickling be the same size and the same level of ripeness.

How much to salt tomatoes

The duration of pickling, as a rule, depends on the specific recipe, the desired result, the method of fermentation and the variety of tomatoes. The average cooking time for lightly salted tomatoes ranges from one day to several weeks. In some cases it will take about 1-2 months. For example, hot salting lasts 3-7 days, and cold salting lasts from 2 to 4 weeks. You can also prepare vegetables for the winter.

Recipe for lightly salted tomatoes

Today there is a wide range of recipes on how to prepare delicious lightly salted tomatoes. You can use green or red fruits for these purposes, use a variety of spices, seasonings, herbs, and other vegetables. It is customary to prepare the snack in a glass jar, but often a bag, large pan or bowl is used. The result is tasty and appetizing if you strictly follow the chosen culinary algorithm.

Time: 30 minutes (+ 24 hours for salting).
Calorie content: 34 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The first way to prepare a fragrant, juicy and tasty snack is lightly salted green tomatoes. Sometimes the fruits are replaced with yellow tomatoes. Sugar is added to the marinade, so a slight fermentation occurs during the salting process, which allows you to achieve a piquant, spicy taste. The main thing is that the tomatoes are strong and undamaged. Lightly salted tomatoes are made relatively quickly - about 24 hours.

Ingredients:

cream – 2 kg;
sugar – 3 tbsp. spoons;
salt – ½ tbsp. l.;
water – 1.5 l;
garlic – 4 cloves;
apple cider vinegar (5%) – 1 tbsp. l.;
dill – 1 bunch;
chili pepper – ½ part;
ground black pepper.

Cooking method:

Wash the vegetables well, remove the stems.
Chop the garlic with a sharp knife.
Pour the water into a bottle or large bowl. Add sugar and salt. To stir thoroughly. Then add vinegar.
Place garlic and dill sprigs in a jar (leave a little).
Distribute green fruits on top, pepper and add chili.
Pour in brine. Add the remaining dill.
To cover with a lid.
Place in the refrigerator for a day.

Instant salted tomatoes

Time: 20-30 minutes (+ day).
Calorie content: 25 kcal.
Purpose: appetizer, pickle.
Cuisine: Russian.
Difficulty: easy.

To pamper your family with something tasty, you can make instant tomatoes with garlic and herbs. This homemade snack turns out very juicy, aromatic and incredibly appetizing. People fall in love with it from the first tasting. According to this recipe with photo, red or yellow fruits are lightly salted, the main thing is that they are undamaged and have a dense structure.

Ingredients:

cream – 1 kg;
salt – 1 tbsp. l.;
garlic – 10 cloves;
peppercorns – 4 pcs.;
water - liter;
parsley - 1 bunch.

Cooking method:

Rinse the tomatoes thoroughly. Place them in boiling water for a couple of minutes and remove the skin.
Chop the parsley with a knife.
Place tomatoes in a jar and sprinkle herbs on top.
Add pre-chopped garlic cloves and pepper.
Prepare the brine. Heat the water, add salt and stir until it is completely dissolved.
Pour the resulting liquid over the tomatoes.
Cover the jar with a lid.
Leave in a cool place for 24 hours.

With garlic and herbs

Time: 30 minutes (+1.5 days).
Calorie content: 30 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

A fragrant, delicate, excellent snack for all occasions - lightly salted red tomatoes with garlic and herbs. This option is suitable for a family dinner or a holiday feast.. Anyone who prefers spicy pickles will definitely love this dish. For a simple recipe you will need some ripe tomatoes, garlic, salt, granulated sugar and fresh herbs.

Ingredients:

cream – 10 pieces;
sugar – 1 tbsp. spoon;
water - liter;
garlic – 8 cloves;
salt – 2 tbsp. l.;
dill - 1 bunch.

Cooking method:

Peel the garlic. Crush under pressure. Finely chop the dill. Mix in one container.
Make cross-shaped cuts on both sides of the washed tomatoes. Fill with the resulting mixture.
Place fruits in a large bowl. Pour a cold marinade of water, sugar and salt over them.
Salt vegetables under pressure at room temperature. The appetizer will be ready in 1-1.5 days.

With mustard

Time: 30-40 minutes (+ 1.5-2 days).
Number of servings: 7-10 persons.
Calorie content: 33 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Another interesting option for preparing tomatoes is to grind them with mustard. The recipe is simple and straightforward, so even a novice cook can handle it. If everything is done correctly, then within a day and a half to two days you will be able to please yourself with a fragrant, piquant appetizer made from ripe tomatoes. Based on the quantity of products, the pickle is designed for 8 servings.

Ingredients:

dry mustard – 12 tsp;
vegetables – 8 kg;
salt – ½ tbsp.;
allspice and bitter pepper (ground) - ½ tsp each;
water – 5 l;
bay leaf – 6 pcs.;
black currant leaves - 5 pieces.

Cooking method:

Place the cream in a large, deep container. Intersperse each layer with currant leaves.
Boil water, add salt, then cool.
Add mustard to the brine, mix thoroughly and leave until the marinade becomes clear.
Pour over the tomatoes and place pressure on top.
Salt in a cool place for 1.5-2 days.

Lightly salted tomatoes in a bag

Time: half an hour (+ 2 days).
Number of servings: 2-3 persons.
Calorie content: 23 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

An appetizing snack can be made in a plastic bag. This dish is classified as easy, quick and very tasty. For this recipe for lightly salted tomatoes, no marinade is used; the vegetables are pickled in their own juice. To enhance the taste of the pickle, you can add a little lettuce pepper.. When the tomatoes are ready, it is better to transfer them to a jar.

Ingredients:

cream – 1 kg;
salt – 2 tbsp. l.;
bell pepper – 3 pcs.;
fresh herbs (any) - to taste;
black pepper.

Cooking method:

Purchase a durable bag with a zip fastener in advance (you can use a regular one).
Place coarsely chopped tomatoes inside.
Then add salt, pepper, seasonings to taste.
Seal the bag well and gently shake the ingredients until combined.
Place the preparation in the refrigerator for two days. Turn the bag over several times so that the lightly salted tomatoes are thoroughly saturated with juice.

Cooking recipe in a saucepan

Time: 30-40 minutes (+ 2 days).
Number of servings: 2-4 persons.
Calorie content: 32 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Delicious, fragrant vegetables can be ground not only in a glass jar. A large saucepan is perfect for these purposes. This method is popular among housewives because it is much more convenient to put the tomatoes inside and take them out after cooking. Before you pickle tomatoes in a saucepan, you should prepare all the necessary products in advance.

Ingredients:

vegetables – 8 pcs.;
sugar – 1 tbsp. l.;
garlic – 5 cloves;
salt – 1 tsp;
water - liter;
dill, parsley;
bay leaf – 3 pcs.;
hot, allspice.

Cooking method:

Wash the tomatoes and divide them into halves.
Finely chop the garlic with a sharp knife and tear the greens into sprigs.
Place half the herbs, pepper, garlic and bay leaves on the bottom of the pan.
The next layer is cream.
Boil water, add sugar and salt. When they dissolve, pour the hot marinade over the vegetables.
Add the remaining greens to the rest of the ingredients.
Cover the container with a lid or plate and press down with a jar of water.
Lightly salted tomatoes will be ready in two days.

Stuffed tomatoes

Time: 40-60 minutes (+ 3 days).
Number of servings: 8-10 persons.
Calorie content: 20 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

To diversify your snack menu and treat your loved ones to something unusual, it’s worth bringing to life the recipe for lightly salted stuffed tomatoes. If you prepare a dish strictly according to the recipe, it turns out tender, juicy and looks appetizing when served.. For appetizers, the “slivka” variety is used - such tomatoes are easier to stuff, and they don’t fall apart when salted.

Ingredients:

water – 2 l;
salt – 4 tbsp. l.;
cream – 3 kg;
carrot – 1 pc.;
sugar – 2 tbsp. l.;
white cabbage - 1 fork.

Cooking method:

Wash the tomatoes well and cut off the caps. Remove the core.
Grind the peeled carrots and finely chop the cabbage. Mix the products.
Place the minced meat into tomato cups and carefully compact the filling.
Place in a deep saucepan.
Dissolve sugar and salt in cold water. Pour the contents of the pan.
Place the pickles under pressure for three days.
Transfer the finished pickled fruits to a clean jar, and strain the brine through a sieve or cheesecloth.
Store lightly salted tomatoes in the refrigerator.

Tomatoes in Armenian

Time: 20 minutes (+ 3-4 days).
Number of servings: 2-4 persons.
Calorie content: 25 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The next recipe is spicy, spicy and incredibly tasty Armenian tomatoes. Even a picky gourmet will appreciate them. Lightly salted, quick-salted vegetables are easy to make, but the result is gorgeous. The cooking process takes a little time, but salting will take several days. Spicy, delicious lightly salted fruits are best stored in the refrigerator.

Ingredients:

garlic – 2 heads;
cream – 1-1.5 kg;
parsley - a bunch;
salt – 2 tbsp. l.;
ground black pepper.

Cooking method:

Chop the greens and combine with finely chopped garlic.
Cut the caps off the tomatoes (make small cuts, not all the way through).
Place a generous portion of minced garlic and parsley into each cut.
Place vegetables in a saucepan or large bowl in rows.
Pour in cold brine (water + salt).
Place under pressure for a day at room temperature. And then put it in the refrigerator for another two days.

Pickled lightly salted tomatoes

Time: half an hour (+ 4 days).
Number of servings: 3-4 persons.
Calorie content: 32 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

If you’ve run out of ideas, and your soul and body are asking for something salty, then lightly salted pickled tomatoes are the ideal choice. To prepare a flavorful snack, you need to have a minimum of available ingredients on hand and some free time. The recipe uses classic brine, cream variety and garlic to add piquancy.. The duration of salting is four days.

Ingredients:

garlic – 5 cloves;
cream – 1 kg;
water - liter;
sugar and salt - 1 tbsp. l.;
bay leaf – 3 pcs.

Cooking method:

Wash the vegetables. Prick the tomatoes with a toothpick in several places.
Cut the garlic cloves into halves.
Place the tomatoes in layers in a saucepan, alternating with bay leaves and garlic.
Boil water, add salt and sugar. Stir until completely dissolved. Let the brine cool (a little).
Pour the warm marinade over the tomatoes. Ferment under oppression for four days.
Store prepared lightly salted pickled vegetables in the refrigerator.

Quick tomatoes with horseradish

Time: 30 minutes (+ 3rd day).
Number of servings: 3 persons.
Calorie content: 35 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The next recipe is how to quickly make an unusual snack - tomatoes with horseradish. Lightly salted vegetables are moderately spicy and very aromatic. Fans of spicy dishes will simply be delighted. The snack dish takes three days to salt, and the preparatory work takes about an hour. In addition to horseradish, your favorite spices and fresh herbs are added to lightly salted tomatoes.

Ingredients:

fresh horseradish – 1 root + leaf;
dill - a bunch;
vegetables – 1 kg;
sugar – 1 tbsp. l.;
water – 1.5 l;
salt – 3 tbsp. l.;
bay leaf – 3 pcs.;
garlic – 2 cloves;
black peppercorns.

Cooking method:

Wash the tomatoes under running water. Make punctures with a toothpick in each fruit.
Place sprigs of herbs, a whole leaf of horseradish, and finely chopped garlic at the bottom of a deep bowl. Distribute vegetables on top.
Dissolve sugar and salt in cold water. Add bay leaf, chopped horseradish root, pepper. Boil.
Pour hot brine over the contents of the bowl.
Keep covered (you can use a plate) for three days at room temperature.

Methods for pickling tomatoes

There are several methods by which you can make lightly salted vegetables. Let's look at the most popular cooking options:

Cold salting method. Vegetables are poured with cold marinade, and a pressure is placed on top (often this is a lid, cutting board or plate, and a jar of water on top). This snack is salted in barrels, buckets, large bowls and pans. The workpiece should be stored in a cool place.
Hot method. As a rule, the ingredients are placed in a glass container and then poured with boiling hot brine.
Another option is dry pickling (without using marinade). Vegetables are placed in a pan or bag, generously sprinkled with salt and seasonings, placed under pressure on top or placed in a cold place.