The simplest way to pickle tomatoes for the winter. Recipes for pickling delicious tomatoes in jars. Recipe for pickling with mustard

Hello everybody!

What a busy time it is now! The harvest is already in full swing, and most housewives are beginning to prepare for winter. Having prepared it, it’s time to start pickling the tomatoes.

This wonderful preparation will help you out in the cold winter more than once. It can be a snack on the table, and one of the ingredients in many salads. If you are still wondering whether to close the tomatoes or not, then my answer is definitely to close them! Moreover, this process is not at all troublesome and will not take you much time.

Well, if you have had a productive year, then I advise you to do it as well. All the recipes are very simple, and the results are simply amazing.

Green tomatoes in jars for storing in the apartment - “finger licking”

Rest assured, by salting green tomatoes using the hot method described in this recipe, your tomatoes will stand quietly until spring. The only “but” is that most likely they will be eaten much earlier!

Fast, simple and tasty - just what we need!

We will need:

green tomatoes;
water – 1 l;
sugar – 4 tablespoons;
salt – 3 teaspoons;
vinegar 6% - 100 g;
bell pepper

Preparation:

To 1 liter of water add 3 tablespoons of sugar and 3 teaspoons of salt, as well as 100 g of 6% vinegar.

How to make sweet and salty tomatoes for the winter without sterilization?

Many people like their tomatoes not to be too salty. That's what this simple recipe is for. Don’t be alarmed by the amount of sugar in the ingredients, because in combination with spices and salt you will get that sweet-salty taste we need.

tomatoes;
celery greens;
Bay leaf;
carnation;
black peppercorns;
allspice;
salt – 2 tablespoons;
sugar – 7 tablespoons;
citric acid – 1 teaspoon.

Preparation:

Cold-process tomatoes with mustard that can be stored until spring

Do you like it spicy? Then you will definitely like these tomatoes! This simplest recipe using mustard will become one of your favorites, because there is nothing easier than putting everything you need in a jar, adding water and shaking it.

This preparation will last until spring, but only if it is stored in the refrigerator or cellar.

We will need (for a 3 liter jar):

Preparation:

If you don't have any of the spices listed, you don't have to use them.

A simple video recipe on how to cold salt tomatoes in 3-liter jars without vinegar

Vinegar is very often used in twists, but many people try to avoid it. For those who do not like the presence of this ingredient in recipes, I am attaching a video that quickly and clearly explains how to salt tomatoes without vinegar.

We will need:

tomatoes – 1.5 kg;
bell pepper – 1-2 pcs.;
garlic – 4 cloves;
parsley - a small bunch;
dill umbrellas – 3 pcs.;
horseradish leaf 10 cm long;
water – 1.5 l;
salt – 60 g (or 2 heaped tablespoons).

Preparation:

Salted tomatoes with vinegar and onions for the winter (recipe for a liter jar)

Opening a jar of tomatoes pickled with vinegar and onions, you will undoubtedly be pleasantly surprised, because everything will be delicious: tomatoes, onions, and peppers. The aromatic combination of vegetables and spices will excite the appetite of everyone who tastes this dish!

We will need (for a liter jar):

tomatoes;
sweet pepper – 0.5 pcs.;
onions – 1 pc.;
garlic – 2 large cloves;
sugar – 0.5 tbsp;
salt – 1/4 tbsp;;
vinegar 9% - 25 ml;
bay leaf – 1 pc.;
mustard seeds, black peppercorns, allspice, dill (or ready-made pickling mixture - 1 teaspoon).

Preparation:

Peel the onion and cut it into half rings. Place some in a jar.

Don't cut too thin.

Peel the garlic and cut it in half lengthwise. We also send it to the jar.
We clean the sweet pepper from seeds and stalks, cut it into 4 parts, two of which we place on top of the onion.
Fill the jar with prepared tomatoes halfway.

They must be small in size, since we salt them in liter jars.

If you are making more jars, then increase the ingredients by the required number.

Cold pickling of tomatoes with vinegar according to a recipe from grandmothers

Previously, everyone used aspirin when pickling vegetables. Jars of pickles are stored for a very long time and do not explode. A method proven over the years. And despite the fact that in our time this is not a very popular salting method, it has its place.

We will need (for 5 three-liter jars):

tomatoes;
horseradish leaves;
umbrellas and dill seeds;
peppercorns – 8 pcs. in a jar;
bay leaf – 3-6 pcs. on the jar;
rock salt – 100 g;
sugar – 200 g;
vinegar 9% - 250 ml;
raw cold water – 5 l;
aspirin – 2 tablets.

Preparation:

How to deliciously salt green tomatoes in jars for the winter so that they look like barrels?

Barrel tomatoes have a special taste that is difficult to achieve by pickling them in jars. But, if you follow the recipe described below exactly, your tomatoes will taste very similar to those salted in barrels.

We will need (for a 3 liter jar):

green tomatoes;
garlic – 10 cloves;
horseradish leaves – 3 pcs.;
cherry leaves – 2 pcs.;
currant leaves – 2 pcs.;
dill - 2-3 umbrellas;
peppercorns – 10-15 pcs.;
water – 1.5 l;
sugar – 1.5 tbsp;
salt – 1.5 tablespoons;
mustard – 1.5 tablespoons ready-made or 1.5 teaspoons dry.

Preparation:

Such cuts are necessary for better marinating of tomatoes.

Hot tomatoes with citric acid per 3 liter jar

The hot salting method is more troublesome, but no less tasty. Here, instead of vinegar, citric acid is used. Tomatoes will be stored for a long time and will delight you and your guests throughout the cold weather.

We will need (for a 3 liter jar):

Preparation:

OK it's all over Now! I tried to combine in this article the most popular and proven methods of pickling tomatoes. I hope you choose the one that suits you and be satisfied with the result.

And don't forget to wind it up! This storehouse of vitamins will support your immune system and help you stay disease-free this winter.

Bon appetit!

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; 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.

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

Salted tomatoes can also be served as an independent snack.

Hot salting requires a lot of time and skill: jars must be carefully sterilized and sealed; the brine may become cloudy and the jars may explode.

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

Benefits of cold salting

The cold method of pickling tomatoes has many pros:

The pickles turn out much tastier than when rolled in other ways;
Less loss of vitamins from tomatoes (due to lack of heat treatment);
Doesn't take much time.
Easy salting technology;
There is no need to boil the water for the brine;
Tomatoes can be consumed within three weeks after pickling;
Blanks can be produced in any containers (including sterilized jars);

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

Preparing for pickling

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

Tomatoes must be of the same degree of ripeness (you cannot take green, pink and red tomatoes for one container);
The fruits should not show signs of rotting or mold;
Tomatoes should not be broken or soft;
You should not pick tomatoes that have damage - cuts or punctures - for pickling.

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

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

Next we prepare container, in which we will carry out salting:

If we use jars, we should wash them thoroughly (preferably with detergent) and sterilize. To do this, hold the glass container over steam for 3–5 minutes, then set it to cool, covering it with a clean towel;
Containers made from other materials should be Rinse(using detergents);
Used for pickling container maybe with defects, because we won't need to roll it up.

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

Iodized. Rich in iodine, sometimes gives a slight bitter taste;
Marine. Rich in various microelements, but if magnesium is removed from it, then it is ordinary table salt;
Black. Rich in potassium, beneficial for the human body;
Hyponodium. Salt for hypertensive patients because it uses potassium and magnesium salts. This prevents fluid retention and increased blood pressure.

Note! To obtain delicious salted tomatoes, it is recommended to use only coarse salt.

Recipes

1. Cold pickling of tomatoes

Products, necessary for salting:

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

Step 1. We prepare the container for pickling.

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

Step 3. We place plant leaves at the bottom of the container so that they completely hide it. Next, lay out the dill umbrellas.

Step 4. Fill the container with tomatoes. Place the tomatoes tightly together. You need to make sure that the tomatoes are not crushed or damaged. It is advisable to place tomatoes with the punctures facing up. When laying out layers, you need to cover them with leaves and add chopped garlic cloves. Leave about 5–7 cm of free space on top.

Step 5. Pour salt, sugar and vinegar into the container. Pour boiled cold water over the tomatoes.

Products, necessary for salting:

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

Step 1. Let's prepare container.

Step 2. Processing tomatoes. Delete stalks, wash the tomatoes under running water and make puncture near the place from the stalk.

Step 3. Posting spices to the bottom of the container.

Step 4. Lay out in layers tomatoes. Place spices between layers. Leave about 2-5 centimeters of free space.

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

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

3. Cold pickling of green tomatoes

Products, necessary for salting:

Tomatoes– 2 kg;
Salt without additives, coarse grinding - 3 tablespoons;
Sugar- 1 tablespoon;
Garlic– 1 head;
Dill– 3 umbrellas;
Mustard powder;
Greens leaves horseradish, currants (red, white, black) or cherries.

Step 1. We prepare the container.

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

Step 3. Place horseradish (currant, cherry) leaves on the bottom of the container.

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

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

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

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

4. Cold dry pickling of tomatoes

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

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

Step 1. We prepare the container.

Step 2. We process the tomatoes: wash them, separate the stems, and pierce them with a fork.

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

Step 4. Lay out the tomatoes. Season each layer generously with salt. Salt consumption depends on taste preferences.

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

Step 6. We cover the leaves with a wooden circle and place a weight.

Step 7 Let the tomatoes sit in a warm place for 24 hours.

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

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

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

Storage of workpieces

Prepared salted tomatoes should be stored in a cold or cool

Canned vegetables are sold everywhere, but many housewives still prefer to pickle their own tomatoes for the winter. It’s not surprising, because homemade food is much tastier, prepared from fresh vegetables and does not require large financial costs.

If you don’t have any favorite cooking recipes, check out the article. She will teach you how to salt tomatoes in different ways and in different dishes.

Calorie content of salted tomatoes

Calorie content does not exceed 15 kcal per 100 grams. So the snack is ideal for dietary nutrition.

The benefits of salted tomatoes are due to their rich composition. They contain a lot of vitamins, phosphorus, magnesium and potassium. In order for salted tomatoes to better preserve all this goodness, it is recommended to prepare them for the winter in their entirety, just like eggplants.

Tomatoes also contain lycopene. This substance, being a powerful antioxidant, helps in the fight against many diseases. Regular consumption of salted tomatoes significantly reduces the likelihood of heart disease.

Salted tomatoes have an anti-inflammatory and antibacterial effect on the body. And remember, the greatest benefit to the body comes from vegetables that were not pickled with vinegar, the effect of which on the digestive system cannot be called beneficial.

Classic pickling recipe for the winter

The popularity of the classic technology for preparing salted tomatoes is constantly growing. The secret is that it helps to prepare a quality product, a gourmet find.

Ingredients:

Tomatoes – 2 kg.
Vinegar – 1 tablespoon.
Salt – 2 tablespoons.
Sugar – 4 tablespoons.
Currant, cherry and horseradish leaves.
Celery, dill, parsley.
Peppercorns, garlic.

How to cook:

Rinse tomatoes, leaves and herbs with water and dry, then place in prepared jars. Place some leaves, herbs and garlic on the bottom, tomatoes on top, then another layer of herbs.
Pour boiling water over the contents of the jars and leave for 5 minutes. Then carefully pour the liquid into a saucepan, add salt and sugar, and boil. Pour the resulting brine over the tomatoes, add a little vinegar to each container and roll up.
Wrap the roll up and leave it upside down under the blanket until it cools. After this, move the workpiece into the cold to await further fate.

Video recipe

Important! Experienced chefs recommend using a toothpick to make a hole in the stem area of each tomato before putting it in a jar. This simple technique prevents cracks on the surface when exposed to hot water.

How to cook salted tomatoes in a jar

Now let's look at the simplest way to prepare salted tomatoes. It is simple, fast and does not require large financial and physical costs. The finished snack tastes simply delicious.

Ingredients:

Tomatoes – 1.5 kg.
Dill – 1 bunch.
Chili – 1 pc.
Currant leaves – 2 pcs.
Salt – 3 tablespoons.
Water – 2 liters.
Celery and parsley.

Preparation:

Boil a liter of water, add salt and stir. Combine the resulting mixture with the remaining cold water. After an hour, strain the brine.
Place greens at the bottom of the prepared jars, place washed tomatoes without stems on top, making layers of seasonings. Proceed carefully so that the fruits do not bruise.
Pour brine over the tomatoes, cover with nylon lids and leave in the room for 2 weeks. Then remove the foam and mold from the salted vegetables, add fresh salt solution, roll up the jars and refrigerate.

You simply cannot find a simpler recipe. The finished snack can be stored for a long time and will always accompany mashed potatoes or fried potatoes.

How to pickle green tomatoes

At the end of the vegetable season, many housewives are left with unripe tomatoes in the garden. The question arises, what to do with such a harvest? There is a solution - salting. Salted green tomatoes have a piquant taste and are considered a good alternative to pickles. And paired with salted beets and pepper you get an excellent assortment of vegetables.

Ingredients:

Green tomatoes – 1 kg.
Currant leaves – 7 pcs.
Dill - 2 umbrellas.
Garlic – 3 cloves.
Horseradish leaves – 3 pcs.
Hot pepper – 1 pc.
Salt – 2 tablespoons.
Water – 1 liter.

Step-by-step preparation:

Remove the stem from each vegetable and rinse with water.
Make a bed of herbs at the bottom of a two-liter jar and place tomatoes on top. Cover with the remaining herbs, add cloves of garlic and hot pepper without seeds.
Pour water into a large bowl, add salt and wait until an even thin layer forms at the bottom. After two minutes, pour the water into the jar of tomatoes. Close the jar with a plastic lid, previously scalded with boiling water.

Video cooking

The best place to store salted green tomatoes at home is in the refrigerator, basement or cool pantry. A month after corking, the appetizer is ready for tasting.

How to pickle tomatoes in a barrel

The recipe for salted tomatoes in a barrel is suitable for housewives with a large family. It allows you to prepare a lot of delicious vegetables in one go. The main thing is to have a suitable storage space.

Ingredients:

Tomatoes – 20 kg.
Salt – 900 g.
Garlic – 10 cloves.
Horseradish leaves – 10 pcs.
Hot pepper – 1 pc.
Cherry and currant leaves - 15 pcs.
Dill seeds – 50 g.
Water – 15 liters.

Preparation:

Prepare your ingredients. Peel the tomatoes, rinse with water, rinse the greens, and peel the garlic.
Cover the bottom of the barrel with herbs, add dill seeds and a few cloves of garlic. Place a layer of tomatoes on top. Repeat layers until the barrel is full. The main thing is that there are a few centimeters left to the top. Place a horseradish leaf torn into large pieces on top of the vegetables.
Make a brine by mixing salt and water. Pour the resulting mixture over the tomatoes, cover with a piece of clean gauze, place a circle and a weight on top. After two decades, the appetizer is ready.

The method of storing tomatoes for the winter in a barrel has been used in many countries since ancient times. And every year its popularity increases, because the finished product is perfect in terms of taste and aroma.

Pickled tomatoes for the winter - the best recipe

Housewives marinate tomatoes in different ways, and in each individual case the finished dish differs in taste, sweetness and degree of spiciness. I like the honey brine based recipe. Pickled tomatoes prepared in this way are incredibly tasty and retain maximum nutrients.

Ingredients:

Tomatoes – 2 kg.
Water – 3 liters.
Garlic – 2 heads.
Honey – 180 g.
Vinegar – 60 ml.
Salt – 60 g.
Currant and horseradish leaves, dill.

Preparation:

Rinse the tomatoes with water, cut off the stalk area, and push one clove of garlic into the resulting hole.
Pour boiling water over spices and herbs and place in prepared jars. Fill the containers with prepared tomatoes and cover with lids.
Pour water into a saucepan, add salt, vinegar and honey, and boil. Fill the jars with hot brine. After 15 minutes, drain the brine and repeat the procedure. After the third approach, roll up the jars and wrap them until they cool.

Store jars of pickled tomatoes in the cold. The honey snack will reach readiness and reveal its taste in a week.

Helpful information

The methods for pickling vegetables are almost identical, with the exception of some nuances. I will share a few secrets that will help you prepare the perfect pickled tomatoes.

For pickling, use “cream”. These tomatoes have thick skin and a fleshy structure. Additionally, they are not subject to deformation during the salting process.
Any container is suitable for pickling cucumbers. In the case of tomatoes, I do not recommend using barrels and other large containers, otherwise the product will collapse under its own weight. The best solution is a glass container with a volume of 3-5 liters.
Tomatoes have a pronounced taste and aroma, so it is not necessary to add a lot of herbs and spices. Tomatoes go best with dill, garlic, red pepper, parsley, celery, horseradish and currant leaves.
Tomatoes are rich in solanine. This substance slows down the fermentation process, so at 20 degrees the snack reaches readiness no earlier than after 2 weeks.

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.