Delicious salted tomato. The classic way to pickle red tomatoes

Preservation of tomatoes at home is widely used experienced housewives. This process helps keep everything beneficial features a product that is rich in organic acids, vitamin C and minerals. Thanks to proper salting tomatoes retain their texture and are great addition for the second courses winter time of the year. Consider the most delicious recipes in order and highlight the important aspects of the conservation process.

In the process of closing tomatoes for the winter, do not mix fruits of different shapes and sizes. The same applies to varieties, they should not differ much from each other.
Before proceeding with conservation, sort the tomatoes according to the degree of ripeness. Give preference to specimens collected on a dry and sunny day.
Choose only small to medium sized tomatoes for pickling. Use large fruits for cooking tomato juice or preservation in slices.
Pierce the area where the leg was located with a thick sewing needle or a toothpick. Such a move will prevent cracking of the tomatoes during the pickling process.
Weed out diseased and damaged specimens, they are not suitable for preservation. It is allowed to use unripe (green) fruits, they better retain the structure.
Shortly before spinning, sterilize the containers in which the tomatoes will be closed. These can be liter or three-liter glass jars, sealed with tin / plastic lids (they also need to be boiled).
Before closing vegetables for the winter, wash the fruits with running or purified water and a kitchen sponge. Such a move will exclude the ingress of chemicals and bacteria, which lead to rapid deterioration of the final product.
Homemade preservatives and stabilizers when spinning homemade tomatoes are acetylsalicylic acid, a solution based on citric acid, table vinegar(6%) or essence (70%), edible gelatin.

Classic canned tomato recipe

For twisting in this way, give preference to plum-shaped tomatoes. Soft fruits absorb too much salt, due to which they quickly wrinkle and acquire a rough aftertaste.

tomatoes - 6 kg.
garlic - 1 head
purified water - 6 liters.
Bay leaf- 8 pcs.
pepper (peas) - 10 pcs.
crushed salt (preferably sea) - 225 gr.

Wash the jars with boiling water, pour 1 tablespoon of soda into each container, sterilize thoroughly. Place in a wide saucepan, boil for a quarter of an hour. At the end of the procedure, wipe dry, do the same with the covers.
Sort through the tomatoes, set aside the thick-skinned ones, wash them. Cut and peel the garlic, cut the cloves into 2 parts, place one section (half of the head) on the bottom of the jar.
Add 5 peppercorns, 4 bay leaves to the garlic. Lay out the tomatoes so that they reach the middle of the container.
Now again place the remaining garlic, bay leaf, allspice on the tomatoes. Clog the jar to the top with tomato fruits, step back from the neck by 2-3 cm.
Dilute in 6 liters of filtered water 225-250 gr. fine salt, stir, wait for the crystals to dissolve. As soon as the granules have melted, pour the brine into the container with the tomatoes.
Close the jars with plastic lids, send to a room with room temperature, wait 20-25 hours. Preserve the product after the time has elapsed tin lids, send to the basement or cellar for 2 months.

tomatoes - 3 kg.
drinking water - 5.5-6 liters.
granulated sugar (cane) - 245-250 gr.
garlic - 1 head
fresh dill - 1 bunch
fine edible salt - 120 gr.
allspice (peas) - to taste

Wash the tomatoes under the tap with a foam sponge, dry them, sort them out in shape and variety (they should be the same). Sterilize the jars with soda and boiling water, wipe, leave to dry at room temperature.
Peel the garlic, cut each clove lengthwise, place ½ head in the bottom of the container. Add peppercorns, chopped dill (half a bunch) here.
Depending on the size of the tomato, they must be cut or placed in a jar as a whole. Put the second half of the dill and part of the garlic on top of the tomatoes.
Pour filtered water into a saucepan, bring to a boil, add granulated sugar and ground salt, mix. When the granules are completely dissolved, pour the brine into a jar of tomatoes, cork, leave at a temperature of 20-23 degrees for 24 hours.
After the specified period, send the tomatoes to the cellar or pantry with a reduced temperature regime. After about 5 days, you can enjoy the great taste and serve the dish as an appetizer.

Canned tomatoes with horseradish

small tomatoes - 2.7-3 kg.
coarse salt - 75 gr.
beet sugar - 25 gr.
allspice (peas) - 8 pcs.
bay leaf - 7 pcs.
fresh or dried dill - 20 gr.
garlic - 0.5 heads
horseradish (root) - 10 gr.
currant leaves - 3 pcs.

Wash the jars under running water, then place in a wide saucepan and cover with boiling water. Keep on the stove for about 5 minutes, then proceed to sterilize the lids. At the end of all actions, dry the containers with a towel.
Poke 3-4 holes in the tails with a toothpick or 1 hole with a knife. Mix in one composition peppercorns, bay leaf, dill, currant leaves, horseradish and pre-peeled garlic (cut the teeth into 2 parts).
Next, proceed to the preparation of the brine: mix granulated sugar with salt, pour boiling water over, wait for the crystals to dissolve. After that, pour the solution into a jar, cork with plastic lids.
Send the containers to a room with a temperature of 18-20 degrees, wait about 10 days. During this period, fermentation will begin, then you need to move the tomatoes to the cellar for 1 month. Only after this time they can be eaten.

sweet red tomatoes - 2.3 kg.
onion - 2 pcs.
table vinegar (6-9%) - 80 ml.
granulated sugar - 120 gr.
filtered water - 2.4 l.
salt - 15 gr.
seasonings (optional) - to taste

Boil cans of soda, wash and dry them. Place seasonings in the bottom of the container, if you are using them. Cloves, bay leaves, peas are suitable.
cut into onion half rings or small squares, divide the amount into 4 sections.
Put ¼ of the total number of tomatoes in a jar, place onions on top, then tomatoes again. Repeat the steps until all layers are laid out.
In a separate jar, dissolve granulated sugar with salt, dousing the products with boiling water. Next, pour in the vinegar solution, add the resulting marinade to a jar of tomatoes.
Screw the containers with sterilized lids, turn them upside down and place them on the floor until they cool completely. After that, send to the cellar for 1-2 months.

Canned tomatoes without sterilization (cold cycle)

plum tomatoes - 2.5 kg.
crushed edible salt - 75 gr.
garlic - 7 teeth
table vinegar solution (9%) - 120 ml.
filtered water - 2.3 l.
granulated sugar - 110 gr.
dried dill - 15 gr.
celery - 10 gr.
bay leaf - 5 pcs.
allspice black pepper - 15 peas
acetylsalicylic acid - 1 tablet
seasonings (optional)

Prepare jars: wash them, add soda, pour boiling water over them, leave for 5 minutes. Next, remove the residue with water, boil in a large saucepan and dry.
Place at the bottom dried dill, ground celery, peppercorns, garlic cut into 2 parts, bay leaf and other seasonings at the discretion. Start filling the jar with tomatoes, tightly lay the fruits on top of each other.
Start preparing the brine: mix salt with sugar and table vinegar, pour the mixture with purified cool water, wait 5 minutes. When the granules are completely dissolved, pour the resulting solution into a container with tomatoes.
Mash acetylsalicylic acid between two spoons to make a powder. Pour it into a jar, do not mix. Such a move will prevent the formation of mold.
Cork the tomatoes with plastic (nylon) lids, put in a cold place for 2 weeks. After the time has passed, the product can be eaten.

Canned cherry tomatoes with garlic

cherry tomatoes - 2.4 kg.
Bulgarian pepper - 3 pcs.
fresh parsley - 0.5 bunch
fresh dill - 0.5 bunch
garlic - 1 head
pepper (peas) - 10 pcs.
bay leaf - 8 pcs.
table vinegar - 80 ml.
beet sugar - 110 gr.
salt - 120 gr.

Sterilize jars and lids in advance. Put half a head of garlic on the bottom, after peeling it and chopping the cloves into 2 parts. Add chopped dill and parsley, peppercorns here.
Take a toothpick and poke a few holes in the stem of the tomatoes. Start packing tomatoes in a jar, start with large ones, gradually getting to small ones.
cut into bell pepper straws, alternate it with tomatoes, laying out the fruits in rows. At the end, add the remaining garlic.
Make a brine of sugar, salt and vinegar by pouring filtered water over the listed ingredients. Pour the product into a saucepan with enamelled walls, boil until the granules are dissolved.
Pour the solution into a jar of cherry tomatoes, roll up with tin lids. Turn the containers upside down, place a towel, leave for 3-4 hours to cool completely. After that, take the jars to a dark room. After 4 weeks, tomatoes can be served at the table.

canned green tomatoes

unripe tomatoes (green) - 1.3 kg.
cooking edible salt(large) - 55 gr.
drinking water - 1.3 l.
cherry or currant leaves - 1 sprig
dill - 1 umbrella
garlic - 5 teeth
mustard powder- 15 gr.
horseradish - to taste

Start by preparing the brine: mix sugar and salt, pour hot purified water, wait until the crystals dissolve. Next, add mustard powder, mix.
At this time, sterilize the jars: pour boiling water over them, wipe and dry. Put seasonings on the bottom (horseradish, cherry leaves, umbrella dill).
Lay out the tomatoes in rows, alternating the fruits with garlic cloves (previously cut into small pieces). Cork the containers with tin lids, take the jars to the cellar.

It is easy to pickle tomatoes for the winter if you have sufficient knowledge regarding conservation technology. AT without fail sterilize jars, add seasonings at your discretion, choose fruits of the same size and variety.

Video: how to pickle tomatoes for the winter

Hello, friends! A restless soul immediately turns to positive when you open the pantry and see in front of you salted tomatoes in jars closed for the winter. They appetizingly stand out from the rest of the winter blanks. The eye immediately falls on bright, attracting canned tomatoes. And so that you also get tomatoes of the highest class, take a close look at my pickling method for just a few minutes.

The recipe for salted tomatoes that I want for you is surprisingly simple, and the taste is licking your fingers. Like all grandmother's recipes, this one has survived to this day and has not been transformed at all. For it is no longer possible to make it tastier, and all attempts to pickle tomatoes even better will lead to collapse - clouding or explosion of cans. AT best case you just won't get as much pleasure as I get, forging a jar in the winter.

How to pickle tomatoes and not pour bitter tears

Step by step following my instructions, you will avoid such a fate. Incomprehensible moments you can always see in the photo.

Now briefly, literally in a nutshell, how I will pickle tomatoes for the winter. This can be done even in liter, even three-liter jars. It is only important to observe the proportions of sugar, salt and vinegar. Yes, we will pickle in a hot way with vinegar, we can’t do without it in our recipe. Let's get started, all the other nuances of salting along the way.

Hot way to pickle tomatoes for the winter

I do not recommend steam sterilizing jars or putting them in the oven. Use vinegar for this. This way you save time and energy costs. Pour into a jar hot water, add vinegar, close the lid and chat. Then pour out the water with vinegar, lay a clean towel and place the container upside down on it. Place a lid next to it. This preparatory stage salting tomatoes will definitely not cause you any difficulties.

Ingredients for a 2 liter jar

Tomatoes (the amount depends on the volume of the jar);
1-2 pcs. sweet pepper;
a pair of dill umbrellas;
two cloves of garlic;
one leaf of horseradish;
2-3 sprigs of parsley (for an amateur);
4-5 black peppercorns;
two tablespoons with a slide of sugar;
a tablespoon of salt;
a tablespoon of vinegar 9% (plus the same amount for jar sterilization).

And now carefully follow my steps in the photo and also conscientiously study the description of the recipe.

Salted Tomato Recipe

Tomatoes for pickling pick up a passing size (varieties such as Rio Grande, Lady fingers, Seagull, etc.). They should be without damage on the skin, dense and ripe. In general, appetizing, beautiful tomatoes.

I wash the tomatoes warm water.
I start to put herbs and spices in the jar. First, a leaf of horseradish, dill, bell pepper, black peppercorns. I cut the garlic lengthwise into several parts and add to the rest of the ingredients.
Then, on top of everything, I tightly lay the tomatoes up to half the jar.
I add all the sugar. You don't have to worry about what you think is too much sugar. It's as much as it takes to winter preparation made from tomatoes of the highest quality. Because tomatoes love sugar.
Next, I put salt in a jar and fill it to the top with the remaining vegetables.
Carefully, gradually pour boiling water over the tomatoes, otherwise the jar may burst. I fill it to the very end. I cover with a lid.

Sterilization and sealing

I take special device and with the help of it I put a jar of tomatoes in a pan with hot water, at the bottom of which a grate is laid.
I cover the workpiece with a second pan and, after boiling water, sterilize for 10 minutes.
With caution, I take out the tomatoes from the pan, put them on the table and pour in the vinegar.
I pick up the grip again, hook the container and gently shake it, expelling the air.
Close the jar tightly salted tomatoes lid. For winter storage, you can also use lids that roll up with a machine. Well, I prefer to work with a twist plug.
I take a towel in my hands, grab the jar and lightly mix the contents.
Then I put it on the table and roll on it. So I see if the brine is leaking from under the lid.
At the end, I wrap the salted tomatoes with something that retains heat. And after it cools down, the pleasant chores of preserving vegetables for the winter can be considered finished.

In order to salt tomatoes, tomatoes of various degrees of maturity are suitable for you. However, frozen or spoiled fruits should never be used for harvesting. Unsuitable for salting and unripe tomatoes with intense green color: they smell and taste like leaves and contain almost no sugar. But unripe green tomatoes are just right for you.

Grade your crop before salting your tomatoes, as tomatoes that are at different stages of maturity need to be salted separately. In addition, pink and red fruits are best salted in a small container (10-15 liters), brown-colored - in a larger container (20-100 liters), and green tomatoes are salted in a barrel, like cucumbers.

In many ways, the principle of pickling tomatoes is similar to the process of pickling cucumbers. The brine in the selected container should occupy approximately 45% of the volume, and the rest falls on the fruits themselves and various spices. Experienced gardeners for salting are popular with such as Humbert, Bison, San Marzano, Lighthouse, Gribovsky, Alpatovsky.

How to salt tomatoes : recipe 1 (for mature tomatoes)

For 1.5 kg of tomatoes (which is a three-liter jar), take dill (50 g), garlic (5 g), sugar (2 tablespoons), salt (1 tablespoon), vinegar (70 g).

Prepare a brine from water, salt, sugar and vinegar. Boil the container over hot steam, and boil the lid to it. Put garlic and dill (umbrellas) on the bottom of the jar, and then start laying tomatoes in rows. They should be laid out carefully, but tightly folded into a container (do not throw it so that “barrels” and dents do not form on the fruits). Remember also that tomatoes with wrinkles, moldy cracks are unsuitable for salting. Fill the tomatoes with brine and roll up the jar.

How to salt tomatoes: recipe 2 (for slightly unripe tomatoes)

Boil the brine (take 2 tablespoons of sugar and half the amount of salt per liter of water) and cool. Add mustard (10 g) to the brine, mix and let stand. Divide the tomatoes over the sterilized three-liter jars, sprinkling the rows with blackcurrant and cherry leaves and dill umbrellas. Also put in each jar a bay leaf and 8-10 peas of allspice. When the prepared brine becomes transparent, fill it with tomatoes and close the jars with nylon lids. Store pickles in a cool place.

How to salt tomatoes: recipe 3

Place tomatoes (10 kg) on the bottom of the container, which you first fill with herbs and spices: dill (200 g), garlic (30 g), horseradish root (30 g), bitter capsicum (15 g). For the brine, you will need 8 liters of water and 550 grams of salt.

How to pickle green tomatoes

Recipe 1. Prepare a filling for green tomatoes from water (3 l), sugar (9 tablespoons) and salt (2 tablespoons), bay leaves and allspice peas (10 pcs.) Add 9% vinegar to the finished solution - go (1 glass). Put greens in jars: cherry leaves and currants, parsley, dill (200 g), garlic (1 head) and pour vegetable oil (at the rate: a tablespoon per liter container). Then put green tomatoes (3 kg) in these jars, and chopped onion on top (half a head will be enough for each jar). Fill jars with hot fill and roll up.

Recipe 2. For three 1 liter jars, you will need for pouring: water (1 liter), sugar (1 cup), salt (heaped tablespoon), vinegar 9% (0.5 cup), parsley, horseradish, dill. On each green tomato, make incisions in several places, into which insert thin plates of chopped garlic. Arrange the tomatoes in jars and fill with hot solution, roll up. Turn the jars upside down, wrap them in something warm (such as a cotton or duvet) and leave until cool. Then you can put the jars in the cellar or other cold place. Salted according to this recipe will surely delight you with its spicy taste.

Any gourmet admits with confidence - it's hard to imagine winter snack Better than canned tomatoes.

On the shelves all year round a wide range of pickles and canned food is available, however, home-cooked vegetables are a special taste and benefit, multiplied many times over.

Caring housewives salt tomatoes every autumn. This requires skill, knowledge, patience and free time. Why do the majority choose home product, ignoring the goods offered by the market? The reason is simple: not a single chemical additive will make the preparation tastier than homemade. And vegetables cooked according to a proven recipe are a guarantee of product safety all year round.

Salting technologies can be radically different from each other. But for each of them there are basic rules that should be taken into account.

Experienced housewives know: ripe fruits are fragrant and tender. But such specimens require especially careful handling, as they are easy to wrinkle. However, it is better to choose vegetables that are pink or milky, because they are not injured. Rolling green fruits into jars is widely practiced.
The ideal container for salting is glass jars with a volume of no more than 10 liters. If you cook vegetables in large containers, it is likely that the lower ones will crumple under the weight of the upper ones.
Among all varieties suitable for canning, the most successful are:

Novelty of Transnistria;
Humbert;
De Barao;
Yermak;
Buffalo;
Titanium;
Lighthouse.

Tomatoes contain a lot of sugar. Therefore, salt (only large should be taken) for their preparation will require a little more than for cucumbers. On average - 500-800 g of salt per ten liter jar.
For cooking, parsley, dill, tarragon, celery, cherry or oak leaves, blackcurrant (leaves), as well as garlic and red pepper are used.
The preparation period is 1.5-2 weeks. It will take 2-3 months for the treat to become more fragrant and the brine richer.
Delicacy can be prepared in plastic buckets, glass jars, aluminum saucepans and wooden barrels. A popular method of salting in plastic bags.

The container with the finished product should be stored at a temperature of 0 to 2 °C. It is not recommended to open the vessels earlier than after a couple of months.

A simple recipe for salting in jars

Not everyone likes to mess around with canning for a long time, sorting through all kinds of recipes. There is a universal and simple way to harvest fruits. You will need:

about two kilograms of red tomatoes;
red hot pepper;
a couple of sheets of blackcurrant;
100 g dill;
other spices to taste (in our recipe it will be tarragon, celery and parsley).

We will make a brine from one and a half liters of water and 150 grams of salt.

Let's prepare some jars. They will need to be sterilized.
We dilute the existing salt in a small amount liquid (hot). Then we supplement the solution with the rest of the water.
Wash the vegetables well and remove the stems. For this recipe, tomatoes at least pink ripeness are suitable.
Wash greens and place on a clean towel to absorb excess water.
We put the third part of the spices on the bottom of the containers. Then we place the tomatoes in a container alternately with seasonings. Carefulness is important here ripe tomatoes didn't hesitate.
We fill the vessels with brine. It's too early to roll them up, for starters, just close nylon lids and put in a dark room with a temperature not exceeding 20 ° C.
After 2 weeks, the slightly fermented brine is drained. Then pour fresh. Fruits should be pre-rinsed.
Banks are rolled up and placed in a cool room. You can store them in the refrigerator.

Quick salting

An express recipe for lightly salted vegetables will come in handy if a feast is planned soon. Such a treat will be ready in a day.

We wash 1 kg of vegetables and herbs under running water. Currant leaves, dill umbrellas and horseradish leaves work well for this recipe.
We clean 4 cloves of garlic. We cut each. We also divide the dill, but leave the currants and horseradish in their original form. We put all this in a pre-sterilized three-liter jar.
We put tomatoes on the herbs.
Preparing the marinade:

pour a liter of water into any convenient pan;
add 50 g of salt, 1 tsp. sugar and 3-4 peas of allspice;
liquid must be boiled for 3 minutes. after boiling.

We are waiting for the brine to cool. As soon as its temperature reaches 60 ° C, fill the fruit with liquid.
Close the container with a lid and leave at room temperature for 24 hours.

Recipes for salted tomatoes for the winter

Experienced housewives follow their proven technology for preparing canned tomatoes.

Recipe with carrot tops

we wash the fruits and carrot tops (for a three-liter container you will need 3-4 greens of carrots);
sterilize the vessel, boil the lid;
half of the tops are placed on the bottom;
we put vegetables, put greens between them;
boil 1.5 liters of water and pour;
wait 10 minutes, drain the liquid into the pan, add a couple of tbsp. l. salt, 7 tablespoons of sugar and a spoonful of 9% vinegar, bring to a boil again;
pour the brine into jars, roll up the lid using a special machine;
turn the container upside down so that the lids do not break off, let it stand for several hours until the workpiece cools down;
pickles can be removed in the cellar or refrigerator (it is recommended to open the snack no earlier than after 2 months).

Canning without vinegar

You will need:

3 kg of fruits;
clove of garlic;
80 g of coarse salt;
2 tbsp. l. Sahara;
four bulbs;
peppercorns to taste.

Cooking:

wash vegetables under running water;
onion cut into half rings, placed on the sides;
we send pepper there;
put two liters of liquid on fire, add sugar and salt, boil for a couple of minutes;
pour the brine, roll up.

After cooling, the workpiece is removed in a dark, cool place.

Cold salting

We put 5 liters of water on fire, add 1/2 tsp. red ground pepper, some currant leaves, 40 g of salt and 2 tbsp. l. Sahara;
boil the brine for a couple of minutes, then let it cool, add 1 tbsp. l. 9% vinegar;
put spices in sterile jars, then tomatoes;
pour everything with cold brine, roll up the lid (store in the refrigerator).

Hot cooking

we wash one and a half kilograms of ripe brown fruits;
cut big Bell pepper, remove the core, cut into strips;
peel 2 cloves of garlic, wash hot capsicum, cut;
in the prepared vessels we put several sprigs of dill, currant leaves, celery and parsley (you can add a couple of bay leaves);
then place the tomatoes alternately with garlic and spicy vegetables;
pour boiling water over it, boil the lids in advance and cover the containers with them;
drain the water back, add 2 tbsp. l. salt, bring to a boil, pour again;
roll up the lids, turn to cool.

Salted cherry tomatoes

Prepare the brine: boil water with the addition of 100 g of salt, peppercorns and two cloves of garlic.
Place the celery and bay leaf in the bottom of the bowl.
We lay the red fruits, pour the marinade. Top with a couple sprigs of cilantro.
We close with clean lids (you can use polyethylene), store at room temperature. Cherries are ready in 7 days.

Tomatoes for the winter - "Lick your fingers"!

The name speaks for itself - it is very difficult to break away from such an appetizer. For cooking:

cut dill and parsley;
we sterilize the jars, put the greens first;
cut hot pepper, put on the greens in a small piece;
roast in a clean pan vegetable oil and add 1 tbsp. l. for each container;
wash red plants, cut onions, put halves of red vegetables alternately with onion rings;
bring water to a boil, add 1 tbsp. l. salt, three times more sugar and a little peppercorns, let cool and pour 50 ml of 9% vinegar;
with a slightly cooled (but still hot) brine, pour the vegetables, twist the jars;
turn the workpiece over until it cools completely.

Lick Your Fingers can be stored at 15 to 25°C.

Tomatoes for the winter without salt

wash the fruits and make one hole with a toothpick (if you do not pierce them, the skin may burst during cooking);
prepare the marinade: boil 4 liters of liquid with the addition of 200 g of sugar and 1 tbsp. l. vinegar;
we sterilize the vessel, put 3 bay leaves on the bottom, a couple of onions, cut into half rings, straws from two carrots and a large sweet pepper;
then - tomatoes, fill with brine;
wait for the liquid to cool, roll up.

Salted tomatoes with plums

The recipe may seem unusual, but it is definitely worthy of attention. This dish has a special taste.

In a sterile glass container we place chopped parsley, a horseradish leaf, 2 cloves of garlic and a few peas of black pepper.
Add red vegetables along with chopped onions and plums.
Fill with boiling water, wait 20 minutes.
Transfer the liquid to a bowl.
There also - 50 g of salt and 3 tbsp. l. granulated sugar.
Boiling brine is sent to jars. Roll up, turn over and cover with a towel. As soon as the pickle has cooled, turn it over and put it in a cool place.

Recipe - "Under the snow"

put the tomatoes in a sterile vessel and immediately pour boiling water;
make a marinade: put 1.5 liters of liquid on fire, add one and a half tablespoons of sodium chloride and 100 g of sugar, bring to a boil;
drain the brine from the vegetables, put grated garlic on top of them (you will need 7 cloves);
pour the marinade, you can add 1 tsp. vinegar, but then the appetizer will be sour;
roll up, turn over, cool and clean in the underground.

How to salt tomatoes with mustard for the winter

We collect a liter of water in a saucepan, add 2 tbsp. l. (without a slide) salt, 50 g sugar, boil;
carefully place clean ripe fruits in a sterile jar;
5 cloves of garlic and half a chili pod finely chopped;
send 2 bay leaves, pepper and garlic to red vegetables, add a sprig of dill and 10 g of dry mustard;
Pour the ingredients with brine (boiling), roll up, turn over, cover with a towel and wait until it cools.

Salted tomatoes without sugar

to the bottom of prepared glass containers we put a dill umbrella, 3-4 cloves, a couple of peppercorns, a small piece of hot red pepper, 3 cherry leaves, a horseradish leaf and a parsley;
put tomatoes on top, pour boiling water and wait 15 minutes;
drain the liquid, add 30 g of salt and 20 g of vinegar to the jar, pour boiling water again;
roll up, put the lids down and let cool.

One of the recipes for salting tomatoes for the winter can be seen in the video.

What can be salted tomatoes

Harvesting can be done not only in glass jars. There are several more suitable containers.

Bucket

They say that pickles prepared in this way have a unique taste. The longer they are preserved, the richer the flavor becomes. It is convenient that such tomatoes can be tasted for 2 weeks, because they are not rolled up with a lid. However, then they still have to be transferred from the bucket to smaller containers and sent to the refrigerator to increase the shelf life.

Barrel

A method that has been used for years. The main disadvantage is that the ripe tomatoes of the lower layers do not withstand the oppression of their counterparts and crumple, losing their appetizing appearance and often spoil the taste.

In addition, checking the readiness of such an appetizer is not very convenient, but finding a good wooden barrel or a tub in the city is often difficult.

Package

Such salting - perfect option for those who want to get a treat quickly. Vegetables can be cut into rings or slices, add your favorite spices. But this preservation will definitely not survive the winter.

Pot

Salting in a saucepan is similar to the bucket method. It is used as an alternative to cooking in barrels and tubs. If the choice fell on a pan, an enameled container should be preferred.

Salting tomatoes in slices is almost as popular as canning whole fruits. The main advantage of this preparation is the juice released during the process. However, you should only roll large slices, otherwise you can end up with an incomprehensible dish.

Not everyone likes to mess around with sterilizing dishes. You can do without this process, but only for recipes with vinegar and garlic.

Before cooking salted tomatoes it is better to pierce them with a toothpick. These tomatoes are ready in 3-4 days.

An ideal place to store conservation is a cellar. If it is not in the house, the jars are placed in a dark, cool place, for example, in a pantry.

In small apartments, it is also possible to keep pickled tomatoes for a long time by placing them on the balcony (provided that the temperature is not lower than 0 and not higher than 10 ° C). If all of the above options are not suitable, you should choose a place away from radiators and windows.

The variety of recipes for harvesting is so great that every housewife will find a method to their liking and make a delicious treat. Moreover, this does not require special cooking skills.

Canned vegetables are sold everywhere, but many housewives still prefer to salt their own tomatoes for the winter. No wonder, after all homemade much tastier, prepared from fresh vegetables and does not require large financial costs.

If you don't have crown cooking recipes, check out the article. She will teach you how to pickle tomatoes different ways and in different dishes.

Salted tomatoes calories

Calorie content does not exceed 15 kcal per 100 grams. So the snack is perfect for diet food.

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

Tomatoes also contain lycopene. This substance, being the most powerful antioxidant, helps in the fight against many diseases. At regular use 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 vegetables are brought to the body, during the pickling of which vinegar was not used, the effect of which on digestive system can't be called beneficial.

The classic recipe for salting for the winter

Popularity classical technology cooking salted tomatoes is continuously growing. The secret is that it helps to prepare a quality product, a godsend for gourmets.

Ingredients:

Tomatoes - 2 kg.
Vinegar - 1 tablespoon.
Salt - 2 tablespoons.
Sugar - 4 tablespoons.
Leaves of currant, cherry and horseradish.
Celery, dill, parsley.
Peppercorns, garlic.

How to cook:

Rinse tomatoes, leaves and greens with water and dry, then put them in prepared jars. Put some leaves, greens and garlic on the bottom, tomatoes on top, then again a layer of greens.
Pour the contents of the jars with boiling water and leave for 5 minutes. Then carefully drain the liquid into a saucepan, add salt and sugar, boil. Pour the tomatoes with the resulting brine, add a little vinegar to each container and roll up.
Wrap the roll up and leave it upside down under a blanket until it cools. After that, move the workpiece to the cold to wait for further fate.

Video recipe

Important! Experienced chefs it is recommended that in each tomato, before sending it to the jar, make a hole in the area of \u200b\u200bthe stalk with a toothpick. This simple technique prevents cracking of the surface under the influence of hot water.

How to cook pickled tomatoes in a jar

Now consider simplest way cooking salted tomatoes. It is simple, fast and does not require large financial and physical costs. The taste of the finished snack is simply delicious.

Ingredients:

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

Cooking:

Boil a liter of water, add salt and stir. Combine the resulting composition with the remaining cold water. Strain the brine after an hour.
Put greens on the bottom of prepared jars, put washed tomatoes without stalks on top, making layers of seasonings. Be careful not to crush the fruits.
Pour the tomatoes with brine, close with nylon lids and leave in the room for 2 weeks. Then remove foam and mold from salted vegetables, add fresh saline solution, roll up the jars and send in the cold.

An easier recipe is simply not to be found. The finished snack is stored for a long time and will always be accompanied by mashed potatoes or fried potatoes.

How to pickle green tomatoes

At the end of the vegetable season, many housewives have unripe tomatoes in the garden. The question arises, how to deal with such a crop? There is a solution - salting. Salted green tomatoes spicy taste and are considered a good alternative to pickles. And paired with salted beets and pepper, you get an excellent vegetable platter.

Ingredients:

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

Step by step preparation:

Remove the stem from each vegetable, rinse with water.
At the bottom of a two-liter jar, make a pillow of greens, put tomatoes on top. Cover with the remaining greens, add garlic cloves and hot pepper without seeds.
Pour water into a large bowl, salt and wait until a uniform thin layer forms on the bottom. After two minutes, pour the water into a jar of tomatoes. Close the jar with a plastic lid, previously scalded with boiling water.

Videos cooking

The best place to store salted green tomatoes at home is in a 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 who have a large family. It allows you to cook a lot of delicious vegetables in one go. The main thing is that there is a suitable place for storage.

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.

Cooking:

Prepare the ingredients. Peel the tomatoes from the stalks, rinse with water, rinse the greens, 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 a few centimeters remain to the top. Put the torn one on top of the vegetables. large pieces hell leaf.
Make a brine by mixing salt and water. Pour the tomatoes with the resulting composition, cover with a piece of clean gauze, put a circle and a load on top. Two decades later, the appetizer is ready.

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

Pickled tomatoes for the winter - the best recipe

Housewives pickle tomatoes in different ways, and in each case ready meal differs in taste, sweetness and degree of sharpness. I love the honey pickle recipe. Pickled tomatoes prepared in this way are incredibly tasty and retain maximum useful substances.

Ingredients:

Tomatoes - 2 kg.
Water - 3 liters.
Garlic - 2 heads.
Honey - 180 g.
Vinegar - 60 ml.
Salt - 60 g.
Leaves of currant and horseradish, dill.

Cooking:

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

Keep jars of pickled tomatoes refrigerated. honey snack reach readiness and reveal taste qualities a week later.

Useful information

The methods of salting vegetables are almost identical with the exception of some nuances. I will share a few secrets that will help in preparing the perfect pickled tomatoes.

For salting, use "cream". Such tomatoes are characterized by dense skin and a fleshy structure. Additionally, they do not undergo deformation during the pickling process.
Any dish 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 putting a lot of herbs and spices is not necessary. Tomatoes are best combined with dill, garlic, red pepper, parsley, celery, horseradish and currant leaves.
Tomatoes are rich in solanine. This substance slows down the fermentation process, therefore, at 20 degrees, the appetizer reaches readiness no earlier than after 2 weeks.