Salting tomatoes for the winter recipes per liter. Salted tomatoes for the winter in their own juice

Tomatoes should be carefully washed with water, inspected for defects. Vegetables with a damaged surface are not subject to harvesting for the winter, but they can be used for quick salting.

The jars that will be used for pickling the tomato must be sterilized with steam (you can use a double boiler, oven, microwave). Metal lids are also subject to mandatory processing (boiling).

If you are to cold way pickles, then clean the containers and plastic lids well enough for this with baking soda.

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

Quick salting tomato

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

Lightly salted stuffed tomatoes

You will need red meaty tomatoes the size of an egg. Cut them in half with a knife or crosswise cutting to the end (it is convenient to use a knife for cutting bread). In the resulting cracks put the stuffing of chopped garlic, parsley, dill.

At the bottom of any convenient container, generously put dill umbrellas, pour mustard seeds, add currant leaves, horseradish, pepper, parsley.

Pour stuffed tomatoes brine (in 1 liter of boiled cooled water, stir 1 tablespoon of salt without iodine, sugar, 1 tsp of dry mustard powder), press down with oppression from above. Wait one day and you can take a sample. Such tomatoes are stored salted quick salting for 5 days in a cool place.

Salted fragrant tomatoes

By choosing this recipe you will get sweet and spicy salted tomatoes with flavor roasted pepper. 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 chopped peppers in oil until soft, cool. Divide the spices in half, spread the first part along the bottom of the bucket, put half the tomato on top, then put the peppers on them and pour the oil, from frying, put the second part of the spices, add the tomatoes to the top of the bucket. Close the lid.

After a day, prepare a brine (5 tablespoons of salt, 3 liters of clean water), pour a bucket of tomatoes, pick up oppression, put a bucket in the kitchen. After 5 days, fragrant quick-tomatoes are ready. Keep cool.

Cold barrel salting

Using a similar technology with salted tomatoes, you can cook real salted tomatoes for the winter. Salting recipes are usually simple, and the result exceeds expectations.

pickled tomatoes

Down dry jars (3 l) washed with soda or scalded with boiling water, put a pinch of dill seeds, bay leaf, a few peppercorns. Tomatoes are laid quite closely, choosing fruits with hard pulp, thick skin. Fall asleep in jars 1 tbsp. salt (without iodine, always large), 3 tbsp. sugar, 1 full tbsp. dry mustard powder. Pour in, covering the top layer, cooled boiled water, cover with washed plastic lids, refer to the cold for 2 months. Tomatoes will sour, acquire a harsh, slightly carbonated taste, and become similar to barrel ones. Tomatoes salted in this way should be stored in the cellar / refrigerator.

lovers fragrant spices in pickles will taste the following recipe.

salted tomatoes

You will need dense red or yellow tomatoes, tender leaves currants, cherries, horseradish root/leaves, cloves young garlic, pepper, dill, mustard (dry), sugar, salt.

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

Unusual salting option

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

"Juicy" tomatoes

You need tomatoes and salt. Banks, metal lids should be sterilized before seaming.

We lower ripe tomatoes with a diameter of 5-7 cm into a boiling pot of water several at a time, hold for a couple of minutes, and take them out into a bowl of cold clean water. We remove the skin from the blanched tomatoes, put them in a 5 l saucepan, add a whole tbsp. salt (without iodine, large), without water, put on gas. From the moment of boiling, we wait 5 minutes. Juice will stand out. Stir very gently, continue cooking for 5 minutes. We carefully pack the tomatoes into sterilized jars, filling them one by one, pour the released boiling juice, roll up, cover until cool.

Salted tomatoes according to the hot salting recipe deserve attention, they can be offered to small children. The composition does not contain vinegar, there are tomatoes and salt.

Plain Salted Tomatoes

Any ripe red or yellow tomatoes will do. Large tomatoes should be cut into 4 parts, small ones - enough in half. Lay in jars (1 liter is convenient). Add 1 tsp. with a slide of salt and water to the top. Filled jars are subject to sterilization (put a towel (kitchen) on the bottom of the pan), put jars inside it. Make sure that they do not reach the walls of the pan and touch each other. You need to start counting the sterilization time after boiling water in the pan: 15 minutes for jars with a capacity of 1 l). Roll up with lids (sterile), turn over, be sure to wrap. Keep cool.

Pickled green tomatoes

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

spicy green tomatoes

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

Stuff the tomatoes with this mixture. Put the rest of the filling on the bottom of the salting bucket and tightly stuffed green tomatoes on top. Fill the container with brine (boil 3 liters of drinking water, pour 6 tablespoons of salt, cool). Put under light oppression. After a week, transfer the tomatoes to washed jars, use the resulting brine for pouring, close simple lids, hide in the cellar.

Be patient and wait a month for salting green tomatoes. It will be possible to eat such fruits immediately, but their taste will become rich and full after a month.

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

Green salted tomatoes

Prick medium green tomatoes in 3 places with a toothpick. In 3 l jars: dill seeds, currant leaves, horseradish, rings hot pepper. Lay the tomatoes, shifting with parsley, dill, sprinkling with chopped cloves of garlic. Pour 3 tbsp. salt (without iodine, coarse), 1 tbsp. mustard dry powder.

Fill in the jars cold water, cork with plastic caps. Twist the jars in your hands to dissolve the salt. Put away in the cold. You can appreciate the taste of pickled green tomatoes after a couple of months.

The existing variety of recipes for harvesting tomatoes (ripe and green) for the winter will allow the hostess to choose the most delicious ways pickling tomatoes to delight households in winter with natural and useful products. Salted tomato recipes are often quite simple, requiring no special cooking skills. Important condition preservation by salting in barrels / buckets / jars without the addition of acetic, citric, acetylsalicylic acid - storage finished products in the cold.

For many housewives, the end of summer is the time to prepare supplies for the winter: all sorts of pickles, jams and other things. Of course, this does not surprise anyone, because at the end of summer there is an abundance of vegetables and fruits. The need to make preparations lies in the past, when it was difficult for housewives to get factory-made pickles and other things.

Despite the fact that the shortage of stocks disappeared over time, negligent producers somehow bypass the recipe, reduce their production costs, thereby causing decline taste qualities. This phenomenon became especially noticeable during the abolition of the GOST standard and the introduction of flavor substitutes.

Useful properties of pickled tomatoes

Summer, sparkling vegetable tomato, both fresh and pickled - lovely dish. Its taste, in any form, is excellent.

Poured tomatoes do not contain acetic acid, which means it does not harm the gastrointestinal tract, cardiovascular system, does not stimulate appetite, and in cooking they are simple.

To pickle a tomato, you need to choose the right fruit. It should be quite hard - not too "oak", but not soft, especially - not damaged and crumpled. As a rule, a variety like "Cream" is suitable for pickles.

Salting a tomato can mean both ripe fruits and green ones. However, the latter require a very careful attitude, as they may contain a substance such as solanine. This is a very poisonous substance. When salted, it is partially neutralized.

If we talk about pickles, then vegetables should have the same maturity, which means that they should be sorted not only by size, but also by maturity.

Those that are more ripe - red, should be hard so that in the end you do not get porridge from tomatoes

Salting involves not only tomatoes, but also spices and seasonings. As a rule, for pickles they are unified, these are:

• Tarragon.
• Dill.
• Parsley.
• Hell leaves.
• Garlic.
• Leaves of currant, cherry.
• Savory.
• Rosemary.
• Celery.
• Pepper - black and red.
• Carnation.
• Allspice.
• Cinnamon.
• Mustard.
• Salt.
• Sugar and more.

How to choose and prepare a vegetable?

Vegetables must be selected and sorted very carefully:

• First of all, the vegetable should not have cracks, damage and stains. Before salting, all vegetables are thoroughly washed.
• For salting, the tomato should be small or medium in size, the skin should be elastic.
• Before salting, vegetables need to be chopped in the area of ​​​​the stalk, thereby allowing them to be better salted, and in order for the salting to be the best, you need to cut them into pieces.

Tomatoes must be stored in a cellar or refrigerator at a temperature of 1-6 C. Or they must be preserved.

Note! To do this, 5 days after the fermentation process, drain the brine, rinse the vegetables with herbs under hot water and sort into clean containers. The drained brine is boiled and poured into a container with tomatoes.

How to grow more crops?

Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is not always possible to get the desired result.

Often plants lack nutrition and useful minerals

It has the following properties:

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

Salting tomatoes for the winter - recipes

Tomatoes can be prepared in several ways:

• hot brine;
• cold brine.

The first option requires pouring a hot mixture over the tomatoes and then leaving them for a period of 3 days to 7 days. This option suggests that the peel of the vegetable bursts, but their salting is more thorough.

The second option involves cooling the brine to 30-40 C. With this option, the vegetables are left to pickle for 2-4 weeks. Readiness is checked by the consistency of the brine - as soon as it begins to become cloudy. During this period, tomatoes "play". You can stop the process by moving them to a dark place.

Classic recipe

Pickle for classic recipe requires the use of clean water, preferably from a sub-filter.

Salt is needed in an ordinary dining room, in no case should you use iodized or crushed salt, as the vegetable will be bitter, and fermentation will be completely absent:

• Salt is taken at the rate of 1 liter of water requires 4 tablespoons of salt. At the same time, you should not be afraid that the tomatoes will be too salty. As practice shows, a tomato will take as much salt as necessary.
• Salt must be dissolved in boiling water, cooled and smashed into jars. For a 3-liter container, up to a liter of brine will be needed.
• Next, you need to remove the salt for 3 days in a warm place to activate fermentation. The process can take up to 2 weeks.
• At the same time, at the end of three days, it is necessary to check the vegetables - as soon as turbidity appears in the brine, it is necessary to tightly cork the container and lower it into a cold place.

Quick Recipe

To prepare a tomato "quickly" you need:

• Wash the fruits thoroughly, prepare the garlic, peel and cut into layers, squeeze a little and squeeze out the juice.
• Add a little salt to the water (1.5 chandelier), soak the dill. Currant leaves - for 30 minutes.
• Then put garlic on the bottom in a jar, then dill and currant leaves on it. Top with water, in which currant leaves and dill languished.

Note! Pickle before quick tomato prepared from a mixture - 1.5 chandelier of water, in which salt, sugar, cinnamon and vinegar are stirred - 100 gr. The mixture is boiled and poured into the previously laid out tomatoes in a jar, it is immediately necessary to cork the container. Already after 6 hours, the tomatoes are ready to eat.

Stories from our readers!
“I am a summer resident with many years of experience, and I started using this fertilizer only last year. I tested it on the most capricious vegetable in my garden - on tomatoes. The bushes grew and bloomed together, the harvest was more than usual. And they didn’t get sick with late blight, this is the main thing.

Fertilizer really gives more intensive growth of garden plants, and they bear fruit much better. Now you can’t grow a normal crop without fertilizer, and this top dressing increases the number of vegetables, so I am very pleased with the result."

Salted Siberian Tomatoes

Siberian tomatoes are prepared in this way:

• it is necessary to put dill, 6 currant leaves, cherry sprigs, 5 cloves of garlic, horseradish root (3 cm) and 2 peas of allspice in jars of 3 liter volume.
• Tomatoes are poured with boiling water, defended for 15 minutes.
• The brine is prepared at the rate of 60 gr. 1 liter, then boil. Boiling water is drained from the jars and poured with tomatoes.
• Then the jars are tightly sealed and turned upside down.

Salted tomatoes

Lightly salted tomatoes are known to all. It's by everyone favorite treat, which does not require much effort in preparation. A great appetizer for a summer menu.

In order to cook tomatoes according to this recipe, you must:

• sort out the fruits and prepare the garlic - chop it into slices.
• Make a brine - dissolve salt and sugar - 3 tbsp. l. for 1 tbsp. Sahara.
• Then put dill, half of the cooked garlic, black pepper (peas) into the pan, Bay leaf- a few leaves and horseradish root.
• All this is covered with tomatoes, the remnants of dill and garlic are laid out on top of them.
• Everything is poured with hot brine and left for 3 days at room temperature.

Note! Summer is remarkable not only for the sea and the abundance of the sun, but also for the abundance of vegetables and fruits that zealous housewives use in their preparations. There are many options for blanks that have been tested and loved for years, so the question of how to cook will not arise.

Tomato vegetable preparations are very tasty and healthy, and most importantly, it is not difficult to cook tomatoes using proven technology.

The brine for salted tomatoes is prepared as follows: in a bucket of cold boiled water 2 cups of salt and 1 cup of sugar are taken. And that's it! Everything ingenious is simple!

Prepare greens, leaves and roots.

fresh tomatoes rinse with running water. Here are some tomatoes to choose for pickling - you decide. Red ripe tomatoes will turn out more tender, juice will flow from them when biting. Brown (unripe) tomatoes will be slightly firm. And green salted tomatoes will not lose their shape, but will not have a sweetish taste, like red ones. Each maturity of tomatoes has its own advantages and different tastes. It remains to try and choose what you like best. And I think they are all delicious!

I needed quick salted tomatoes, so I chose small, similar to the variety lady finger or Dulka, and pricked them wooden skewer for barbecues.

The bottom of the prepared container for pickles (I chose a 10 liter glass jar) lightly cover with dill, cherry leaves, currants and horseradish. Chop garlic and horseradish root into slices.

We tightly pack the tomatoes in a jar, not forgetting to shift several layers again with leaves and garlic. To make tomatoes tasty and fragrant, dill must be with twigs and umbrellas.

We put the tomatoes in a jar to the very top and pour cold salted brine.

I prepared a blank of tomatoes in a jar in the kitchen, and since it is inconvenient to carry it to a cool place with liquid, I poured the brine on the spot. Of course, I forgot my camera in the kitchen, so I didn’t immediately take a photo of the tomatoes in salted brine. And then, due to her busyness, she completely forgot. I remembered only when the delicious soaked tomatoes had already eaten up.

And here's the final photo!

I hope you enjoy my recipe for salted tomatoes with garlic in a cold way in the midst of autumn preparations!

Sincerely, the owner of the Notebook Anyuta!

All photos of tomato blanks are clickable and increase when viewed.

You might like the recipe delicious tomatoes in Korean:

Every year every housewife spends more time in the kitchen. A day off or an evening after work is scheduled for her by the minute. The thing is that the harvest ripens every day more and more. Therefore, it must be processed very quickly. First, a berry that you can't eat all of. From it we made and. Then the vegetables came up: cucumbers, zucchini, eggplant. Tomatoes - that's what we'll talk about today.

This vegetable is very fond of my family, especially the female half. Every day, or even several times a day, they make a salad. Put it in dressing dishes. They even make them. But now it's time to save some for the winter. Of course, they cannot be kept fresh, if only frozen? Just don't eat them like that. So let's salt!

We conserve very much in large numbers. Because they eat very well. Can be served with or without any second course. I don’t know about you, but we only have to open a jar, so tomorrow it will be empty. Even the brine is drunk! It is necessary to love corned beef so much!

salted tomatoes They are also good as an appetizer for any occasion. You can also get them when guests suddenly come to you. You can endlessly enumerate their pluses, but the matter does not move from this. In general, we will salt them. But as?

Today there are so many ways that the eyes run wide. But I do only for those that have been tested over the years by me and my family. The process algorithm is almost the same for all recipes. The only difference is what you add to the jar. You can put any leaves or spices. All this will give the tomatoes a unique taste. Just do not overdo it, otherwise the contents will simply deteriorate, or even fly into the air!

So, first of all, we take our good mood, great desire and proceed!

I just love this method. I even call him lazy. Since the number of products here is very small. And this method will spend a minimum of your time. And this is always very important for all housewives, since during the harvesting period it is sorely lacking!

• Tomatoes;
• Salt - 3 tbsp. l.;
• Water.

Cooking:

1. Thoroughly wash containers and vegetables. and dry.

2. Put the tomatoes in a jar. They must be tight and whole. Wrinkled and rotten can not be used. put them under the neck.

3. Pour salt on top and fill everything with clean water. Can be used from a well or spring. But in any case not from the tap (chlorinated)! I buy from the store without additives.

4. Close nylon cover and refrigerate for storage.

These can last for a very long time. The brine will be cloudy, with a visible fermentation process. Do not be afraid, but rather try with potatoes!

How to salt green tomatoes?

Many people like them green. And it happens that it is already cold outside and gardeners are harvesting, not even ripe. He cannot lie at home for a long time, as he begins to rot. Throw out great amount also not an option. Therefore, I bring to your attention such an option for salting. Tomatoes will be delicious!

Ingredients for 3 liter jar:

• Tomatoes;
• Hot pepper - 3 pcs.;
• Garlic - 4 teeth;
• Bay leaf - 3 pcs.;
• Black peppercorns - 1 pinch;
• Dill umbrellas -3 pcs.;
• Horseradish leaves - 1 pc.;
• Cherry and currant leaves - 5 pcs.;
• Salt - 5 tbsp. l.;
• Sugar - 4 tbsp. l;
• Water.

Cooking:

1. Wash the jars well with soda or detergent. I also wash greens and vegetables.

2. We put all our spices and herbs at the bottom of the container.

3. Next, put the tomatoes mixed with pepper. Take its amount according to your taste.

Take hot peppers in red. So our blanks will be more colorful.

4. Top with salt and sugar. We fill everything with clean drinking water. By no means boiled!

5. Close with nylon lids and immediately put away for storage in the cold: cellar, basement or refrigerator.

It will be possible to eat such a yummy only in a month, not earlier!

Salted tomatoes in jars, like barrel

This is perhaps the most fast way pickling vegetables. Previously, our grandmothers always salted this way. Many have lost the recipe, and someone simply stopped using it. After all, sometimes you want to do something new. And some remember the old and they like it much more. So let's remember the option forgotten by many!

Ingredients:

• Tomatoes;
• Dill - 2 umbrellas;
• Horseradish leaf - 1 pc.;
• Parsley - 5 branches;
• Garlic - 3 cloves;
• Salt - 3 tbsp. l.;
• Water - 1.5 liters.

Cooking:

1. First, prepare the container. Previously, they always salted in barrels. But times are different now. Therefore, I wash the jar with soda or detergent. It doesn't need to be sterilized.

2. Now we put all the greens in it, as well as peeled garlic.

Dill can be taken with umbrellas or the greens themselves. Also good dried.

3. Pour clean into any other container cold water. If it's from a faucet, run it through a filter. Suitable even from a well or bottled.

Boiled water must not be used!

Pour salt there and stir so that it begins to dissolve. It is clear that in the cold it will be difficult. Let's leave it for a while.

4. Now rinse the tomatoes and also put them in a container. Try to keep them tight.

5. Pour the solution into a jar. It should be covered. If there is not enough fluid, add more. Close the top with a nylon lid and put it in the cold.

Such tomatoes will stand for a very long time, but they can be eaten in five days. Now let's move on to the next method.

Well, after watching the video, it became even more clear how to cook barrel tomatoes. And most importantly, what happens good snack to the holiday table.

Hot way to pickle tomatoes with carrot tops

Have you ever tried this option? We used to always throw out those greens. I did not even know that it can also be used in the kitchen. But two years ago I tried these with friends and took note of the recipe. I did it myself last year. They turn out to be cloudy and there is a fermentation process in them. But delicious, mmm!

Ingredients for a 3 liter jar:

• Tomatoes;
• Dill umbrellas - 2 pcs.;
• Horseradish leaf - 2 pcs.;
• Carrot tops - 1 bunch;
• Cherry leaves - 5 pcs.;
• Garlic - 3 teeth;
• Black peppercorns - 1 pinch;
• Salt - 2 tbsp. l.;
• Sugar - 2 tbsp. l.;
• Water.

Cooking:

1. Thoroughly wash and sterilize the jar. We also prepare herbs and vegetables. We clean them and wash them too.

2. Put dill, cherry and horseradish leaves, carrot tops, garlic, peppercorns on the bottom. We take a little with our hands.

3. Now we put in the tomatoes. You can make punctures near the stem with a toothpick. So they are better salted in this place and do not burst. If they are thin-skinned, then you can not do this action.

4. Pour salt and sugar into the jar from above. Pour boiling water over everything and close the capron lid. Metal twist lids can also be used. Let it cool down and refrigerate.

Such tomatoes are not kept warm, so be sure to remove them in the cellar, basement or refrigerator.

So delicious and interesting recipes we got it. These tomatoes are prepared without vinegar, aspirin and citric acid. And so they will be more useful. They can serve and surprise guests. So cook with pleasure! On this note, I say goodbye to you, until we meet again!