For salting, prepare fruits of the same degree of ripeness and similar size. The fact is that the duration of salting depends on these factors. Wash the tomatoes and prick them around the stem area with a toothpick.

Choose a wide saucepan or three-liter jar. Rinse the greens, spicy currant leaves, and dill umbrellas and dry with napkins. Then coarsely chop all the herbs and halve. Place the first half on the bottom of the pan. Add chopped garlic cloves to them.


Place the tomatoes tightly in a pickling container. Caution is needed here - under no circumstances should you crush the fruits. I periodically shake the jar or pan - the tomatoes will find their place on their own.


Add mustard beans and allspice to the tomatoes.


Boil the brine based on water, salt and sugar for several minutes and cool to room temperature.


Place the remaining seasonings and herbs on the tomatoes and cover with brine. Next you need to place a plate and a little pressure - our goal is simply to immerse the tomatoes in the liquid, and not to crush them. Leave the pan at room temperature for 5-6 days, then transfer to a cool place, such as a refrigerator.


The tomatoes will be ready no earlier than in 2-3 weeks.


You can store this snack in a cold place all winter. If in jars, then cover with nylon lids, in pans - with lids or flat plates. But practice shows that it won’t last that long, because not a single family dinner, much less a festive feast, would be complete without a plate of delicious salted tomatoes.

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

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.

My grandmother prepares salted tomatoes for the winter in jars, and not in a barrel or bucket. Although, I heard that salted tomatoes in oak barrels are simply excellent. Salting tomatoes in jars is less troublesome than in a barrel, bucket, or large pan, because you don’t need to apply pressure so that the tomatoes don’t float and are completely covered with brine. In addition, salted tomatoes in jars for the winter are a kind of insurance, in case the tomatoes in one jar do not “ferment” as they should (this happens too!), then this will not affect the rest of the tomatoes.

For pickling tomatoes, like any other preserved food, it is best to take summer varieties of garlic (spring garlic), which are planted in early spring and harvested in July. Spring garlic differs from winter garlic in its subtle aroma and sweet taste. Summer garlic is not spicy and does not bake, and salted tomatoes with garlic for the winter turn out to be especially tasty. But due to the very thin husks and small cloves, it takes longer to peel spring garlic.

Cold salted tomatoes in jars for the winter

How to pickle tomatoes in jars for the winter: a recipe from my grandmother. You will like salted tomatoes for the winter in jars using the cold method!

Cold pickling of tomatoes for the winter

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

How to pickle tomatoes in jars for the winter

When a large supply of fruits appears in the garden, there is a need to preserve them until winter. An excellent option for preparing tomatoes is salting. The cold method of canning is capable of retaining maximum nutrients inside. At the same time, the preserved food in the jar tastes like a barrel. If you follow the rules of this process, you will get pickling, just like in ancient times.

Preparing jars for canning

Cold pickling of tomatoes for the winter requires careful preparation of the vessels where the vegetables will be placed. This process uses glass containers. In most cases, large volume banks are chosen. To prepare, you need to wash them thoroughly using a soda solution and rinse it off. Then, you should pour boiling water over the containers and hold it over the steam for some time to destroy the bacteria. Another method of sterilization is heating in the oven. Immediately place the fruits into the prepared vessels, roll them under metal lids or cover them with nylon lids.

How to salt tomatoes

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

Note!

– The fungus won’t bother you anymore! Elena Malysheva tells in detail.

– Elena Malysheva - How to lose weight without doing anything!

However, today it is difficult to cold-salt them inside a barrel. Therefore, many housewives try to achieve the desired taste using glass jars. To get high-quality salted vegetables, you need to strictly follow the recipe and technology. It is important to make the brine correctly and choose the appropriate variety of fruit. Salting technology requires following the following steps:

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

Which tomatoes are best for pickling?

Pickling tomatoes in jars for the winter requires the correct selection of the fruit variety. Among them you can choose the following:

• Oak - a variety characterized by a rounded shape and small size, conveniently fits inside vessels for pickling. Gives a friendly and early harvest.
• Liana - produces large fruits that are approximately equal in size. Tomatoes of this variety are dense and very tasty; they ripen early.
• Fighter - has an elongated shape with a pointed tip, fits well inside the jar.
• Red truffle - shaped like a pear, with a ribbed surface. It tolerates salting well and does not fall apart. The fruits have a sweet taste.

Cold brine for tomatoes

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

Recipe for pickling tomatoes in jars for the winter

The question of how to properly salt tomatoes can be answered by popular cold canning recipes. Any gourmet will choose an appetizer that suits its taste and aroma. It is important to strictly follow the recipe and keep the preparation for a certain amount of time. Pickles made yourself will help diversify the winter menu and preserve the beneficial properties of the fruit.

How to pickle tomatoes quickly using a cold method

Pickling tomatoes for the winter quickly using a cold method according to an old recipe involves using the following components:

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

Instructions on how to cold salt tomatoes:

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

Canned tomatoes for the winter with mustard

Cold pickling of tomatoes with mustard will require the use of the following ingredients:

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

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

1. Select tomatoes that have small brown stripes (slightly unripe) and are of the same size. The fruits should not be bruised, cracked or rotten. Wash them, dry them with paper towels and place them in clean jars.
2. While immersing tomatoes in vessels, top them with herbs.
3. Prepare the brine. To do this, boil water, adding salt, pepper and sugar. When the liquid becomes hot, dissolve mustard powder there. Leave the brine to cool.
4. Fill the contents of the jars with cold liquid and close with nylon lids. Place the salted vegetables inside the refrigerator or cellar for several days.

Quick dry cold pickling of tomatoes

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

Method for preparing tomatoes using the cold dry method:

1. You will need a large, clean container. For example, a bucket will do. Place plants at the bottom.
2. Place vegetables on the spices, which should be pricked near the stalk.
3. When laying, sprinkle the fruits with salt. Cover the tomatoes with horseradish and press with a wooden circle with pressure. Place the pickles in a warm place and leave for a day. Then, move to a cool place.

Preserving tomatoes for the winter with vinegar

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

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

How to quickly salt tomatoes:

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

How to cold salt green tomatoes for the winter

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

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

Instructions on how to cook:

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

Cold pickling of tomatoes in a jar for the winter - mustard recipe

Cold pickling of tomatoes for the winter is a method of preserving vegetables. Find out what pickling recipes exist, how to properly prepare tomatoes and containers for canning

Salted tomatoes for the winter

• • Cooking time: 15 minutes
  • Number of servings: 8
  • Type of dish: From vegetables
  • Kitchen: Slavic
  • Complexity: For a beginner

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

  This is a very simple, tasty recipe for preparing tomatoes.

  This method can be used to prepare red, brown, green, and yellow tomatoes. It’s just advisable to put them in separate jars. The only thing is that the green ones will take a little longer to cook.

  A barrel or bucket is also perfect for preparation, you just have to increase the proportions of all ingredients. I didn’t bother borrowing a bucket for them, because I have so many 3-liter jars with a chipped neck that are not good for anything other than storing sauerkraut or preparations in them under a nylon lid.

  Try preparing 2-3 jars to try, you will be pleased with the result.

  Salted tomatoes in a jar with a nylon lid

  Everything is very simple, fast, accessible.

  Ingredients:

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

  How to prepare the recipe step by step with photos at home

  A delicious and affordable home cooking recipe.

  Choosing herbs

  Any combination of herbs that grow in your garden or that you like is suitable for harvesting. I took an umbrella of dill, 4 currant leaves and the same amount of cherries. I have celery growing in my garden, I love it very much, so this preparation for the winter couldn’t be done without it. I put a few green, fragrant branches, it gives a special aroma to pickled tomatoes. If you don't have any of the fragrant herbs I used, don't worry. There are no clear rules, take what you like or have at the moment. You can take horseradish or oak leaves, tarragon, parsley.

  Preparation

  The jar should be washed well, there is no need to sterilize it, there is no need for this. The main thing is that it is clean. Place some of the prepared aromatic herbs on the bottom.

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

  Pour the required amount of salt directly into the jar; this can be done when the tomatoes are already in it, or at the bottom of the container. There is no need to prepare the brine; it will dissolve in water over time.

  End of the process

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

  We send it to the cellar for storage. Definitely in the cellar! If they sit at room temperature, they will be ready in a couple of days, but within 1-2 weeks they will turn sour and spoil. And a cool place like a basement or cellar will slow down the cooking process.

  What to cook from pickled tomatoes

  It happens that something sits in the refrigerator for a long time, and no one can finish these 2-3 unfortunate tomatoes. It’s a shame to throw it away, because time, money and effort were spent on preparing them. On the other hand, why should the product go to waste when you can add it to daily dishes and diversify their taste.

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

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

  Recipe for salted tomatoes for the winter under a nylon lid in jars

  
  This recipe for salted tomatoes for the winter under a nylon lid is very very simple, and the tomatoes turn out to be finger-licking delicious.

Pickling tomatoes is a great way to make homemade preparations for the winter. There are many different options for salting tomatoes, where in addition to salt, vinegar, citric acid, and even an aspirin tablet are used as a preservative. The salting procedure can be carried out using the hot or cold method.

Surely you have a favorite recipe for salting tomatoes, but there comes a time when you want a variety of flavors. Below are the best options for pickling tomatoes.

The right tomatoes for pickling

In order for canned tomatoes to delight you with their taste and elastic texture in winter, you need to choose the right varieties for pickling. Elongated, oblong-shaped fruits with hard, dense pulp are ideal. You can salt red ones, but it is better to choose brown (slightly unripe) tomatoes. These salted tomatoes in jars for the winter look beautiful and appetizing, have the right texture, and a memorable taste.

The following spices are usually chosen for pickling:

• seeds, umbrellas, dill;
• garlic cloves;
• mustard seeds;
• leaves of parsley, cherry, black currant;
• bay leaves;
• hot pepper (peas, fresh rings);
• peeled horseradish root/leaves.

Spices are not put into the jar all at once, but in certain combinations. For example, lovers of the pungent taste of salted tomatoes add horseradish to jars, and fans of the sweet-spicy aroma add currant leaves.

If you are going to pickle green tomatoes, their variety and shape are not as important as their size: you should choose small-sized fruits.

Principles of salting for the winter

The process of salting vegetables in barrels or jars, compared to pickling, is considered a more useful way of preserving them for consumption in winter. Boiling water and vinegar used in marinades have a destructive effect on the vitamin composition of tomatoes. Cold salting (fermentation) preserves their benefits and increases them due to the formation of enzymes necessary for good digestion. Therefore, a salted tomato will serve as an excellent addition to “heavy” meat and fried foods.

Vegetables and spices that go into jars for pickling must be clean - this is the key to the success of preservation.

Tomatoes should be thoroughly washed with water and inspected for defects. Vegetables with damaged surfaces cannot be harvested for the winter, but they can be used for quick salting.

The jars that will be used for pickling tomatoes must be sterilized with steam (can be done in a double boiler, oven, or microwave). Metal lids are also subject to mandatory processing (boiling).

If you are going to use a cold salting method, then it is enough to clean the containers and plastic lids with baking soda.

Garlic and horseradish must be thoroughly peeled and washed. Leaves and greens should be sorted from debris, twigs, damaged parts, and rinsed with clean water.

Quick salting of tomatoes

When the harvesting season is just beginning, before salting tomatoes in jars for the winter, a recipe for quick salting is popular in many families. Lightly salted tomatoes stuffed with spices are cooked in brine for 24 hours; they are tasty as an accompaniment to barbecue, as an appetizer, and are usually eaten faster than they are cooked.

Lightly salted stuffed tomatoes

You will need red fleshy tomatoes the size of an egg. Cut them into halves with a knife or crosswise, cutting them to the end (it is convenient to use a bread knife). Place the filling of chopped garlic, parsley, and dill into the resulting gaps.

At the bottom of any convenient container, generously place dill umbrellas, sprinkle mustard seeds, add currant leaves, horseradish, pepper, and bay leaves.

Pour the stuffed tomatoes with brine (stir 1 tablespoon of salt without iodine, sugar, 1 teaspoon of dry mustard powder into 1 liter of boiled, cooled water), press down on top with pressure. Wait one day and you can take a sample. These quick salted tomatoes are stored in a cool place for 5 days.

Salty aromatic tomatoes

By choosing this recipe you will get sweet-spicy salty tomatoes with the aroma of roasted peppers. You will need: a bucket of medium red tomatoes (each needs to be pierced with a fork), 5 sweet peppers, for connoisseurs of spicy taste - 1 hot pepper, a couple of heads of garlic, currant leaves, horseradish root, dill (seeds or umbrellas), oil (favorite vegetable) for frying peppers, salt.

Fry the coarsely chopped peppers in oil until soft, cool. Divide the spices in half, spread the first part along the bottom of the bucket, place half the tomato on top, then put the peppers on them and pour out the oil, from frying, lay out the second part of the spices, add the tomatoes to the top of the bucket. Close the lid.

A day later, prepare the brine (5 tablespoons of salt, 3 liters of clean water), fill a bucket with tomatoes, pick up pressure, and place the bucket in the kitchen. After 5 days, the fragrant tomatoes are ready quickly. Keep cool.

Cold barrel salting

Using a similar technology to lightly salted tomatoes, you can prepare real salted tomatoes for the winter. Pickling recipes are usually simple, and the results exceed expectations.

Pickled tomatoes

At the bottom of dry jars (3 liters), washed with soda or scalded with boiling water, place a pinch of dill seeds, a bay leaf, and a few peppercorns. Place the tomatoes quite closely, choosing fruits with hard flesh and thick skin. Pour 1 tbsp into jars. salt (without iodine, always coarse), 3 tbsp. sugar, 1 full tbsp. dry mustard powder. Pour cooled boiled water over the top layer, cover with washed plastic lids, and refrigerate for 2 months. The tomatoes will ferment, acquire a harsh, slightly carbonated taste, and become barrel-like. Tomatoes salted in this way should be stored in the cellar/refrigerator.

Fans of aromatic spices in pickles will love the following recipe.

Salted tomatoes

For preparation you will need firm red or yellow tomatoes, tender currant leaves, cherries, horseradish root/leaves, young garlic cloves, pepper, dill, mustard (dry), sugar, salt.

It is recommended to start filling jars with leaves, dill, and spices. In a 3 liter jar, it is enough to put a small young currant leaf, cherries, dill seeds/umbrella, peeled root, half a horseradish leaf, about 4 medium cloves of young garlic, 5 peppercorns. Place the tomatoes evenly on top of the spices. Pour 2 tbsp. l. sugar, coarse salt, dry mustard. Fill the jars with clean water (tap or bottled) and close with a plastic lid. Turn the jar over to dissolve the salt and sugar. Pickling tomatoes for the winter can a priori be considered the main event of August, and the first sample is taken in October. Tomatoes salted using this option are perfectly kept cool until spring.

Unusual salting option

Those who choose how to pickle tomatoes in an unusual way will like this method of preparation, when the tomatoes practically retain their original fresh taste and can simply be used in food and in the preparation of other dishes.

"Juicy" tomatoes

You will need tomatoes and salt. Jars and metal lids should be sterilized before sealing.

Place ripe tomatoes with a diameter of 5-7 cm into a boiling pan of water, a few at a time, hold for a couple of minutes, and remove to a bowl of cold, clean water. Remove the skin from blanched tomatoes, put them in a 5 liter saucepan, add a whole tbsp. salt (without iodine, coarse), without water, put on gas. From the moment of boiling, wait 5 minutes. Juice will be released. Mix very carefully and continue cooking for 5 minutes. We carefully pack the tomatoes into sterilized jars, filling them one at a time, pouring the boiling juice that has been released, rolling them up, and covering them until they cool.

Salted tomatoes according to the hot salting recipe deserve attention; they can be offered to small children. There is no vinegar, only tomatoes and salt.

Simple salted tomatoes

Any ripe red or yellow tomatoes will do. Large tomatoes should be cut into 4 parts, small ones - in half. Place in jars (1 liter is convenient). Add 1 tsp. with a slide of salt and water to the top. Filled jars must be sterilized (lay a kitchen towel on the bottom of the pan, place the jars inside. Make sure they do not reach the walls of the pan or touch each other. Carefully pour water along the wall of the pan so that it reaches ¾ of the height of the jars, put the pan on gas You need to start counting the sterilization time after the water boils in the pan: 15 minutes for cans with a capacity of 1 liter). Roll up the lids (sterile), turn them over, and be sure to wrap them up. Keep cool.

Pickling green tomatoes

Weather conditions are such that all the tomatoes never have time to ripen before frost sets in. In this case, thrifty housewives will be helped out by recipes on how to pickle green tomatoes. It is important to remember that only medium and large green fruits can be pickled.

Spicy green tomatoes

If you have a medium-sized bucket of green tomatoes, you should have: 7 heads of garlic, hot pepper pods (adjust the spiciness to taste), a large bunch of parsley, salt. Make a side cut in each vegetable. Prepare the filling: chop and mix garlic, parsley, pepper.

Stuff the tomatoes with this mixture. Place the remaining filling on the bottom of the pickling bucket and tightly stuffed green tomatoes on top. Fill the container with brine (boil 3 liters of drinking water, add 6 tablespoons of salt, cool). Place under light pressure. After a week, transfer the tomatoes into washed jars, use the resulting brine for filling, close with simple lids, and hide in the cellar.

Be patient and wait the month required to salt the green tomatoes. You can eat such fruits right away, but their taste will become rich and full after a month.

There is a simpler recipe for tomatoes, picked green, in jars for the winter.

Green salted tomatoes

Prick medium green tomatoes in 3 places with a toothpick. In 3 liter jars: dill seeds, currant leaves, horseradish, hot pepper rings. Arrange the tomatoes, top with parsley, dill, and sprinkle with chopped garlic cloves. Add 3 tbsp. salt (iodine-free, coarse), 1 tbsp. dry mustard powder.

Fill the jars with cold water and seal with plastic lids. Twist the jars in your hands to dissolve the salt. Refrigerate. You can appreciate the taste of pickled green tomatoes after a couple of months.

The existing variety of recipes for preparing tomatoes (ripe and green) for the winter will allow the housewife to choose the most delicious ways to pickle tomatoes in order to delight her household in winter with natural and healthy products. Recipes for making salted tomatoes are often quite simple and do not require special cooking skills. An important condition for preservation by salting barrels/buckets/jars without adding acetic, citric, or acetylsalicylic acid is storing the finished products in the cold.

Do you want to pickle tomatoes quickly and tasty? Tomato pickling is done in different ways - cold or hot. This article contains useful information for you on how to deliciously salt tomatoes in a jar for the winter.

Salted tomatoes recipe in a jar, cold method, like barrels

Choose ripe, not soft, fleshy tomatoes of the same size.

Compound:
Tomatoes - how many will fit in a jar
Greens (cherry leaves, currant leaves, oak leaves, bay leaves, dill)
Spices (black pepper and sweet peas)
Water (cold, preferably spring water) - 7.5 l
Vinegar (9 percent) - 1/2 l
Salt - 300 g
Sugar - 500 g
Aspirin
Garlic
Horseradish root

Preparation:

Wash tomatoes and herbs. Peel the garlic.
In prepared 3-liter jars, put 5 leaves of currant, cherry, oak, dill, and 2 bay leaves. Also 5-8 peas of black and allspice, 1-2 cloves of garlic and a strip of pure horseradish root.

Place firm, ripe tomatoes of the same size.

Prepare the filling: clean cold water, vinegar, salt and sugar, stir.

Fill the jars - you get seven 3 liters. cans. Be sure to add 4 aspirin tablets and close with a nylon cap. Keep it in the kitchen for 2 days, and then into the basement. After 40 days, the tomatoes are ready to eat.

Anyone who loves barrel tomatoes - this recipe is for you! Bon appetit!

On a note
Calculating the amount of tomatoes and brine is easy. When the tomatoes are packed tightly into the jar, half of its volume remains for brine. For example, 500-600 g of tomatoes and 500 ml of brine are placed in a liter jar, 1.5 kg of tomatoes and 1.5 liters of brine are placed in a three-liter jar. Of course, there may be an error of 100 ml or 100 g in one direction or the other. It all depends on the size of the tomatoes and the packing density.

Salted tomatoes in halves, a recipe for the winter in a jar from Grandma Emma

Bon appetit!

Salted brown tomatoes in jars using the cold method without vinegar

Compound:
Medium-sized brown tomatoes - 8 pcs.
Filling:
Garlic - 1 head
Light pepper - 1 pc.
Celery - 1 bunch
Brine:
Water - 1.5 liters
Salt - 4 tbsp. l.
Bay leaf - 4 pcs.
Peppercorns - 10 pcs.

Preparation:

Wash tomatoes and celery.

Chop the celery finely. Peel the garlic, pass through a garlic press and mix with celery.

Do not cut the tomatoes all the way. Peel the “Ogonyok” and cut the tomato into pieces.

Put a piece of “light” and filling into each tomato.

Place the tomatoes cut side down in a bowl.
Boil water for 5 minutes with salt, pepper and bay leaf. Leave until completely cool.
Pour the cooled brine over the tomatoes, put pressure on them and leave them warm for 3 days.

After three days, refrigerate and you can serve. Before eating, be sure to remove the “light”. Eat with filling. Bon appetit!

Salty spicy tomatoes with cinnamon. Winter recipe in a jar

Ingredients of salted tomatoes per 3-liter jar:

Tomatoes - 1.5-1.8 kg
Cinnamon - 0.5 tsp.
Bay leaf - 1-3 pcs.

For the brine:
0.8-1 l of water
2 tbsp. l. salt

Preparation:

Wash the tomatoes, place them in a sterilized jar, pour boiling water over them, and leave for 15 minutes. Pour boiling water into a saucepan, add salt, bay leaf and cinnamon, bring to a boil, boil for 5 minutes.

Pour boiling brine into jars, roll up the lids, turn over, wrap and leave until completely cool. An appetizing, aromatic snack will delight you in winter. Bon appetit!

Salted green tomatoes for the winter

Bon appetit!

Hot salted tomatoes in a jar without vinegar

Compound:
Tomatoes
Salt, sugar
Leaves of currant, cherry, horseradish
Garlic, hot pepper
Peppercorns, bay leaf
Water

Preparation:

Wash tomatoes and herbs.

Prepare the jars by washing and sterilizing. At the bottom of each jar put black currant leaves, cherries, and dill umbrellas. And also 1-2 cloves of garlic, a few peppercorns, 1-2 bay leaves, a small piece of horseradish leaf and a small piece of hot pepper.
Place as many tomatoes as will fit into each jar.

Boil water and pour tomatoes into jars. Leave to cool. Then drain the water from the cans and measure with a measuring cup. Pour into a saucepan - add 1 tbsp for every liter of water. l. salt with a slide and 2 tbsp. l. Sahara. Boil the brine and pour it into jars of tomatoes. Roll up the cans. Wrap in a blanket and leave until completely cool.

That's it, the tomatoes are ready. All that remains is to put them in the cellar and wait for winter - when it will be possible to eat. Bon appetit!

Salted tomatoes recipe with grape leaves for the winter in a jar

Composition for a 3-liter jar:
Tomatoes 1.5-2 kg
Grape leaves 200 g

Brine:
salt for 1 liter of water - 50 g
Sugar - 100 g

Preparation:

Wash the tomatoes, prick them with a fork from the stem side, place them in a jar, layering them with carefully washed grape leaves. Dissolve salt and sugar in water, bring to a boil, pour the brine into jars. After 15 minutes, drain the brine, bring to a boil again and pour into jars. Roll up the jars, turn them over, wrap them and leave until completely cool. Bon appetit and delicious preparations!

On a note
It is recommended to pierce each tomato in the stalk area with a toothpick or a sterile needle before putting it in a jar. This is done so that the tomatoes are saturated with brine faster and better and have less chance of bursting in the water.

Delight your loved ones with a salted tomato snack with such a pleasant and familiar taste! With its rich colors and wonderful aroma, it will remind you of summer, will become a table decoration and a worthy reason for the hostess’s pride.

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