Salted or pickled tomatoes have been loved since childhood. Over time, the relevance of home-made preparations in jars with the participation of these vegetables has not disappeared. However, old recipes for pickling tomatoes in a barrel are becoming increasingly popular. Tomatoes cooked according to grandmother's technology will never be compared with store-bought ones. They are considered the most useful. Enzymes formed during fermentation and sourdough have a positive effect on the human body, especially on its gastrointestinal tract.
Salted Tomato Recipes
Harvesting and preparing it for the winter are an integral part of the national cuisine. Today, all preserves can be purchased at the store and in the market, but nothing compares to the taste of homemade barrel pickles. Tomatoes are salted, pickled, frozen and made into juice. All these dishes with the onset of cold weather go with a bang.
Despite the variety of seamings, tomatoes, salted according to grandmother's recipes in a barrel, are considered classics of cooking. Especially popular with modern housewives are such blanks from tomatoes as:
- fermented;
- with bay leaf;
- with black currant leaves;
- with garlic;
- in own juice;
- with cucumbers;
- harvesting green vegetables.
For any recipe from tomatoes, so that the vegetables do not lose their shape, dense and small varieties are selected.
Since it is not always convenient to use a real 200-liter wooden barrel for winter salting in a modern apartment, you can use it instead:
- ceramic barrels;
- buckets;
- pots;
- banks.
cold way
Cold-cooked pickled tomatoes are easy to prepare and do not take much time. This recipe requires the following ingredients:
- tomatoes;
- Sweet pepper;
- garlic;
- dill (greens and umbrellas);
- parsley;
- celery;
- horseradish;
- currant and cherry leaves;
- Bay leaf;
- black and allspice pepper (peas);
- sugar;
- salt;
- water.
The brine is prepared from 1 bucket of cold water, in which 2 cups of salt and 1 cup of sugar are dissolved.
The tomato crop is moved and washed thoroughly. For harvesting, medium-sized, firm and undamaged tomatoes are selected. Sweet pepper is cleaned from the legs and seeds, which is also washed in cold water.
Onions and garlic are thoroughly cleaned, after which the root crops are washed under running water. Onions are harvested in rings, and garlic cloves are cut into slices of medium thickness. The selected greens and leaves of fruit trees are moved and washed.
It is prepared, washed with baking soda and the container for fermentation is thoroughly rinsed. The first layer of the workpiece from currant and cherry leaves is laid out in a dry container at the bottom. Next come onion rings, garlic cloves, sweet pepper rings, other spices and herbs.
Tomatoes are laid out on a green spicy surface. They are tightly, but neatly tamped.
There should be no gaps between rows.
After that, greens are again laid out on a thick layer of tomatoes. The process is repeated, as in the first calculation at the bottom.
Another layer of tomatoes. The last layer should not reach the neck of the container by 1-1.5 cm. Vegetables are covered with green leaves and poured with ready-made cold brine. Clean gauze is placed on top and, if it is not a barrel with a lid, oppression is set so that the vegetables do not float up.
The container with tomatoes is removed in a cold place. You can try the preparation after 21-30 days.
Gauze with the appearance of mold and traces of fermentation on it is always changed to a new one.
Tomatoes with bay leaf
Simple and tasty is the recipe for pickling red or yellow vegetables with bay leaf. For preparation you will need:
- tomatoes;
- dill;
- Bay leaf;
- allspice (peas);
- salt;
- water.
Tomatoes (10 kg) are sorted and washed thoroughly. Washed with cold water and a bunch of dill.
Greens can be put whole branches or torn by hand into smaller pieces.
A layer of greenery and bay leaf is laid at the bottom of the selected container. Next on the spices are tightly placed tomatoes. In the middle of the barrel, laurel again goes to the tomatoes, and the red fruits are sprinkled with pepper. This is followed by a layer of vegetables, which is again covered with sweet peas and dill.
The workpiece is poured with brine, the preparation of which will require 8 liters of water and 400 g of salt. The neck of the container with salting is covered with gauze and put under pressure.
Blanks with blackcurrant leaves
Blackcurrant leaves give a special sourness to salted vegetables. For the recipe you will need:
- tomatoes;
- dill;
- horseradish root;
- currant leaves;
- hot pepper;
- salt;
- water.
A brine is prepared from 8 liters of cold water and 500 g of salt. Tomatoes (10 kg) and greens are washed and moved. The horseradish root is cut into comfortable strips and 2 pods of hot pepper are divided into slices.
Blackcurrant leaves, dill, horseradish, 1-3 strips of chopped and peeled fresh bitter pitted pepper are laid out at the bottom of the salting container. Next come the tomatoes.
The next layer of greens and pepper should be in the middle of the container. Then more tomatoes. On top of the workpiece, the last layer of leaves, pepper and horseradish is laid out, and all this is sprinkled with dill, poured with brine and covered with gauze. Oppression in this recipe is required.
If blanks are made in glass jars, then greens and spices are laid out only on the bottom and on top, on tomatoes.
Spicy classic
Fans of salted tomatoes will appreciate the recipe for vegetables with garlic and horseradish more sharply. For cooking you will need:
- tomatoes;
- garlic (heads);
- a pod of hot pepper;
- horseradish (leaves or root);
- tarragon;
- a bunch of dill;
- salt;
- water.
Brine for 10 kg of tomatoes is prepared from 8 liters of water and 400 g of salt.
The red fruits are sorted and washed. Garlic (5 heads) is peeled and cut into plates. In hot peppers, the leg and seeds are removed, and the pod itself is washed and cut into strips.
The horseradish root is cleaned, washed and cut. If leaves are used, they are simply washed from possible dirt and torn into small pieces.
A bunch of fresh dill is moved and washed under running cold water. If jars are used for salting, then the grass can be torn into small branches that are convenient for laying.
Greens, leaves or pieces of horseradish root and garlic go to the bottom of the selected container. Next comes a layer of tomatoes.
The last layer of vegetables is covered with dill stalks and poured with brine. If necessary, the workpiece covered with gauze is put under oppression and cleaned in a cool place. If there is no desire to store pickled tomatoes in a barrel for a long time, then they can be transferred to jars, poured with marinade and rolled up.
Vegetables in own juice
In order not to puzzle over the preparation of brine, you can prepare tomatoes in your own juice. To do this, the hostess will need:
- tomatoes;
- grape leaves;
- dill;
- horseradish (leaves);
- salt;
- dry mustard.
A crop of 20 kg of tomatoes, 10 of which will be used for juicing, is moved and washed. Tight representatives of the Solanaceae family go for pickling, and soft ones for making tomato pickle.
Selected soft tomatoes are twisted in a meat grinder and 400 g of salt is added to the resulting puree. The porridge is mixed.
Washed grape leaves, horseradish and dill stalks are laid out at the bottom of the prepared containers. They put whole tomatoes on them. If this is a barrel, then the layer of grape leaves is periodically repeated.
Horseradish leaves and dill branches follow the last layer of tomatoes. The filled container is poured with prepared salted tomato brine. Sprinkle mustard powder on top and cover with gauze. Oppression in this recipe is required.
Mustard powder helps prevent mold formation.
Preparation of tomatoes and cucumbers
Quite often, the hostess does not have extra containers for pickling tomatoes and cucumbers separately, as well as a place for their further storage. In this case, the recipe for harvesting red and green vegetables together will help. For a recipe for the winter you will need:
- tomatoes;
- cucumbers;
- garlic;
- dill;
- horseradish (leaves and/or root);
- currant leaves;
- black pepper;
- salt;
- water.
The brine takes 10 liters of water and 700 g of salt. Tomatoes (7 kg) and cucumbers (3 kg) are thoroughly washed. Dill, horseradish and currant leaves are rinsed under running water. If horseradish root is used, it is peeled and cut into manageable pieces. The skin is removed from the garlic (1 head), the rhizome is cut off and the teeth are cut into strips of medium thickness.
Already by a known method, currant and horseradish leaves are laid out at the bottom of the selected container. Dill, garlic and black pepper are placed on them. The next layer is cucumbers. Next - herbs and spices.
Cucumbers are always laid at the bottom of the barrel so as not to damage the delicate skin of tomatoes.
Tomatoes are tightly placed on the greens, which, if the salting container is large, are also periodically shifted with greens and spices. The last layer of tomatoes is covered with horseradish and dill leaves, and the contents of the container are poured with brine. Next - mustard, gauze and oppression.
The recipe provides for the presence of containers with the workpiece in a warm room for 7 days.
After the fermentation has passed, the containers with cucumbers and tomatoes are cleaned in a cool place for salting. This takes an average of 14-21 days.
The secret of green tomatoes
In addition to ripe red or yellow fruits, green ones can also be pickled in a barrel. The classic spicy tomato recipe calls for:
- tomatoes;
- Bell pepper;
- hot peppers;
- garlic;
- dill;
- parsley;
- horseradish;
- grape or cherry leaves;
- salt;
- water.
To prepare a brine for 5 liters of water, 300 g of salt is needed. Green tomatoes (5 kg) are moved and washed. Dense intact fruits are best suited for salting.
Sweet (5 kg) and hot (5 pcs.) Peppers are washed, cleaned of legs and core. Then the pods are cut into longitudinal strips.
Dill (2 bunches) and parsley (2 bunches) are washed and moved. If desired, their branches are torn by hand into smaller ones. Cherry or grape greens are also rinsed with water.
It is peeled, washed with cold water and garlic is cut into slices (5 heads).
The bottom of the prepared container is laid out with leaves, garlic and herbs are placed on it. This is followed by a layer of tomatoes mixed with sweet and bitter peppers. After again a layer of greenery and leaves.
Having laid out the last layer of green fruits and peppers, it is sprinkled with dill and poured with brine. Horseradish leaves are placed on top and sprinkled with mustard. The workpiece is covered with gauze and put under pressure. The dish will be ready in 21 days.
To more thoroughly fill the voids, the jars are shaken. Tomatoes are an excellent vegetable for harvesting for the winter. Salting according to old recipes preserves the appearance of tomatoes and most of the vitamin composition.
Pickling and pickling for the winter is an important stage of the summer period, the success of which determines the abundance of vegetable delicacies in the cold season. The most frequent contenders for salting are cucumbers and tomatoes, which each housewife harvests in large quantities. In this article, we offer you some interesting recipes for salting tomatoes in a bucket, because, despite the unusual nature of the container, the finished result will exceed all expectations.
How to choose tomatoes for pickling
Choosing high-quality fruits for pickling is the first and most important step on the way to getting delicious pickling, which is why it is so important to learn how to distinguish a good product from a low-quality one.
Did you know? Absolutely everything is valuable in salted tomatoes: the fruits can be eaten with a side dish, and the remaining brine can be used to prepare a lush and unusual-tasting dough, which is facilitated by the magnesium and potassium present in the composition.
There are several main criteria for the very “suitable” tomato:
- it must be ripe, but not overripe, otherwise the salt will turn into porridge;
- for salting, it is advisable to choose varieties with a dense skin that will not crack during heat treatment;
- it is better not to buy tomatoes on stalks, since ripened specimens would not hold on to it so well (green fruits will not be so juicy and soft, besides, they contain solanine, a substance dangerous to humans);
- the color of the selected specimens should be uniform, without the slightest green areas;
- the smell of tomatoes suitable for pickling must necessarily be fresh and "tomato", which cannot be said about many fruits grown for mass sale;
- do not pay attention to too bright and shiny tomatoes, because such an appearance may well indicate the presence of nitrate compounds in them;
- the surface of the selected vegetables should be even and smooth, without bumps, growths and other deviations indicating the possible use of hormonal fertilizers during cultivation.
How to salt tomatoes in a bucket
Salting tomatoes in a bucket is in itself an unusual way of harvesting tomatoes, but there are many variations on the procedure here. We invite you to consider several popular and very tasty recipes for pickling tomatoes in such a container.
Recipe 1 (red tomatoes)
The first recipe is a recipe for pickling tomatoes, which will taste like barrel fruits.
To make this pickle you will need:
- fresh tomatoes - 6.5 kg;
- hot pepper - 2 pods;
- roasted oak chips - 10–15 pieces;
- horseradish leaves - 10 pcs.;
- cherry leaves - 15 pcs.;
- dill umbrellas - 10 pcs.;
- garlic - 4 heads.
Additional products will be needed to prepare the brine. 
This list includes:
- black allspice - 10 pcs.;
- black peppercorns - 10 pcs.;
- carnation - 5 pcs.;
- water - 5 l;
- salt and sugar - 250 g each.
Important! It will be possible to take a sample from salting no earlier than 1.5–2 weeks after salting.
The sequence of actions to be performed will be as follows:
- Tomatoes, dill umbrellas, horseradish leaves and cherries should be washed well, and the garlic should be peeled into cloves.
- Then put the first layer of tomatoes into the prepared clean bucket (the fruits should be pressed against each other as tightly as possible) and put it with a few leaves of horseradish, currant, oak chips, and on top with more cherry leaves, crushed garlic cloves, a few pieces of hot red pepper and dill umbrellas .
- Lay out the second layer of tomatoes and cover it with the same herbs and spices as the previous one. The alternation of spices and tomatoes is performed until the bucket is completely filled with them.
- Prepare a brine from the above products and, after cooling it, pour over the tomatoes.
- Take a round saucer and place it on top of the tomatoes, pressing down lightly.
- Close the bucket with a lid and leave it in the room for a day. After this time, it will be possible to transfer the pickles to the basement or other cool place where the workpiece can reach the desired condition.
Video: how to pickle tomatoes in a bucket (recipe 1)
Recipe 2 (red tomatoes)
This method of pickling tomatoes can be used both for harvesting in small buckets and for preservation in jars. A characteristic feature of this option can be considered the absence of the usual horseradish leaves in the list of components, but if you wish, you can still add them. The finished pickle is quite spicy and salty.
The following components are required:
- strong tomato fruits, preferably of the same size - 4–5 kg;
- currant and cherry leaves - 10 pieces each;
- a large bunch of dill and parsley;
- basil and tarragon - 2 bunches each;
- celery - 2-3 bunches;
- garlic - 1 large head;
- hot pepper - 1-2 pieces (to taste).
To prepare the brine, you will need the following ingredients:
- cold water - about 2-3 liters (how much will go into a bucket filled with tomatoes);
- coarse salt - 3 liters 9 tbsp. spoons.
Did you know? Tomatoes help the body absorb glucose and insulin, which is very useful for people suffering from diabetes.
It consists of the following steps:
- Rinse all prepared fruits and herbs thoroughly and let the water drain a little.
- Rinse the bucket (or other container for salting) well in warm water, preferably with soda or mustard powder.
- Take a knife and, before moving the tomatoes into the prepared bucket, make several small punctures in the petiole zone, that is, where the fruit was attached to the branch. In the bucket, the tomatoes should be placed punctured down.
- Having laid the first layer closely, take a clove of garlic and cut it into small slices over the tomatoes.
- Following the garlic, lay out a few leaves of cherries and currants, a small bunch of purple basil, celery, parsley and dill. Place a few sprigs of tarragon on top of the dill.
- When finished with the first layer, take the knife again, puncture the tomato fruits with it and lay out the second layer.
- Cut the garlic, put currant leaves, cherries, celery, dill, parsley and other greens that you laid out on top of the first layer. Also, do not forget about hot peppers, which can be cut into several parts for convenience.
- Lay out the third layer of tomatoes, which is likely to be the last for a five-liter food bucket. On top, you can sprinkle the tomatoes with another chopped clove of garlic and cover with herbs: cherry and currant leaves, celery, dill, basil, parsley (as a result, the tomatoes should be completely covered with herbs).
- Prepare a brine, for which 9 tbsp must be dissolved in 3 liters of purified or well water. spoons of salt.
- Pour the tomatoes with brine, only so that it completely covers the fruits and greens.
- Take gauze, fold it in several layers and, covering the salt, sprinkle a layer of mustard powder on top (this will prevent mold).
- Bend the edges of the gauze up and press down on top with an inverted plate of suitable size (it should correspond in diameter to the diameter of the bucket itself).
- Cover the bucket with a lid, slightly pressing the plate, and place a tray or other container with sides under it, on which the brine that appears during the salting process will collect (the lid does not always adhere tightly to the bucket).
Video: how to pickle tomatoes in a bucket (recipe 2)
Recipe 3 (green tomatoes)
Salting green tomato fruits is an unusual harvesting option, but with the right approach to completing the task, it can also please you with delicious fruits for the winter.
In this case, you will need:
- green tomatoes - 4–5 kg;
- dill - 3-4 large branches;
- celery - 3-4 branches;
- horseradish - 4 sheets;
- tarragon - 2-3 branches;
- currant and cherry leaves - 20 pieces each;
- garlic - 2 heads;
- coriander seeds - 1 tbsp. a spoon;
- mustard seeds - 1 tbsp. a spoon;
- bay leaf - 5-6 pieces;
- salt - 15–17 st. spoons (depending on the amount of liquid used);
- black peppercorns - 0.5 tbsp. spoons;
- water - 3–4 l (not boiled, preferably purified).
Salting is best done in a small five-liter bucket made of food-grade plastic, observing the following sequence of actions:
- To begin with, wash the bucket of soda well, rinse the tomato fruits and greens.
- Put a few sprigs of celery, the same amount of dill, 2–3 torn leaves of horseradish, a sprig of tarragon, 5–6 bay leaves, 10 cherry leaves, a few heads of garlic (you can not remove the husk) on the bottom of the container. Also, along the bottom of the bucket, you need to scatter 1 full tablespoon of coriander seeds, a similar amount of mustard seeds and about half a spoon of black peppercorns or a mixture of peppers.
- On the prepared green surface lay a layer of large tomatoes, then another smaller one.
- Cover the tomatoes with a few more bunches of dill, celery, horseradish and minced garlic cloves.
- Lay the last layer of the smallest fruits on top of the greens.
- Prepare the brine. To do this, take 3 full tablespoons of salt per 1 liter of water and stir them until completely dissolved (about 3-4 liters of liquid will be needed for 5 kg of tomatoes).
- Pour the brine over the tomatoes so that they are completely immersed in the liquid.
- On top of the vegetables you need to put oppression (you can use a strong plate) and install a load, for the role of which a three-liter jar of water is perfect.
The process of preparing pickles will take at least two weeks, and all this time the workpiece should be in a warm room, preferably in the kitchen. After the specified time has elapsed, it is already possible to take a sample from salting, serving salted tomatoes as an independent snack, or in combination with various side dishes.
Video: how to pickle tomatoes in a bucket (recipe 3)
What can be served with
In winter, pickled and beautifully decorated vegetables can be a real decoration of the festive table, not to mention the possibility of using them as an appetizer at more modest events. They can be served with mashed potatoes, vegetable casseroles, and as a component of pizza or pie. Sometimes real masterpieces of first courses are prepared from salted red tomatoes, like Siberian cabbage soup, and vegetable salads based on them.
Important!When using pickles in cooking, do not forget about the high salt content in them, which will also affect the taste of cooked dishes. It is likely that some of them will not need to be salted at all.
Workpiece storage rules
Most pickles are almost immediately placed in the cellar or, in extreme cases, on the bottom shelf of the refrigerator, however, the latter solution can be considered appropriate only with a small number of blanks. The ideal storage temperature in both situations is +1…+6 °C. If there are no opportunities for long-term storage of salted tomatoes, then they can be preserved. 
After five days of aging in brine, it is drained, and the fruits themselves and all green seasonings used with them are washed with warm water. In this form, they are placed in clean jars, and the previously drained brine is brought to a boil. At the end of the procedure, tomatoes placed in jars must be poured with ready-made brine and rolled up. Of course, the shelf life of rolled pickles will be much longer than the shelf life of vegetables in a bucket.
For beginners, even the simplest salting process can be a daunting task, but over time, every housewife will notice some nuances that make it much easier.
- if you want the process of pickling tomatoes to go faster, you need to make a cruciform incision at the base of the fruit;
- for a greater aroma of the preparation, it is advisable to dry the dill and parsley beforehand, due to which, during the salting process, they will reveal their full aromatic potential;
- the fruits of ripe and soft varieties of tomatoes are preferably salted in containers with a volume of no more than 50 liters, and hard or green tomatoes - in wooden barrels;
- in order not to crush ripe fruits, they must be laid out in layers, each of which must be covered with leaves of cherries, horseradish, currants, basil, dill and other herbs;
- the optimal salting time is 2 weeks, after which it is advisable to transfer the tomatoes to another clean container or roll them into jars for longer storage.
In fact, pickling tomatoes in buckets is the easiest way to harvest them for the winter, and in order for the vegetables to turn out tasty, fragrant and retain their qualities for a long time, you need to control the process to prevent mold. Any of the above recipes can guarantee you a great winter snack, so we advise you to try each of them in turn.
For a long time, vegetable and fruit pickles have been revered in Russia, and to this day their popularity has not faded, because the winter is long and frosty, and you always want natural products. The recipe for green tomatoes in a bucket will help diversify the choice of winter snacks and make them brighter and more attractive.
Rules for choosing tomatoes
A very important criterion for choosing tomatoes is their variety. That is, all used tomatoes must be of the same type. Each vegetable has its own density, if you combine several types of tomatoes, you may encounter such a problem that fruits with a lower density will choke and disrupt the taste of the entire snack. It is also not recommended to combine green and brown tomatoes, since the latter are more juicy and can deteriorate during the infusion process.
When choosing, you need to carefully examine the fruits and select approximately the same size, and also exclude those that have visible damage. Then, with special care, wash the fruits, remove the stalks if necessary and spread them on a soft towel. Wait until they dry, and start the cooking process.
How to salt green tomatoes in a bucket
Now many housewives prefer to prepare salted green tomatoes in a bucket in a cold or hot way. The main reason is the lack of a cellar. It’s hard to find a place in an apartment to keep a whole barrel, but a small bucket is great for such purposes, especially since you can choose the size of the container yourself.
To make the appetizer as a result tasty and presentable, it is recommended to use greens. For 1 kg of tomatoes - 30 g of dill, parsley, celery. They are usually alternated with layers of tomato so that all vegetables are evenly soaked. You can also use mint, horseradish, chili, garlic, currant leaves and cherries. Taste is directly dependent on styling. Vegetables should be packed tightly in a bucket, only in this way all the fruits will be saturated with brine.
Important! According to the recipe, with a hot salting method, you should not wait until the brine has cooled, and with a cold one, you need to cool it before pouring it into a container.
Next, let the mass brew, and then pour into jars, close with nylon lids and refrigerate. In the future, this appetizer can be used as an independent product and put on a dinner or holiday table, after decorating with fresh herbs. It also goes well with meat and vegetable dishes.
Cold salting green tomatoes in a bucket
Salting green tomatoes in a bucket for the winter does not require much effort. The recipe is designed for a 10-12-liter bucket, if desired, you can add other spices and spices. When cooked, the aroma will spread throughout the dwelling and is sure to increase the appetite of all residents.
The recipe includes the following list of ingredients:
- tomatoes;
- 150 g dill;
- 1 garlic;
- 5-6 sheets of horseradish;
- 15-20 leaves of cherry, currant;
- 9 oak leaves;
- 3-4 stems of basil and tarragon;
- 100 g celery;
- pepper, salt, sugar to taste.
Step by step recipe:
- In a bucket cleaned with soda, lay out the layers of tomatoes and all the greens, stems and leaves.
- Next, combine water with salt, sugar, pepper, bring to a boil.
- Cool the brine and pour into a bucket.
- Let it brew for 5 days and send it to storage in a cold place.
How to pickle green tomatoes in a bucket in a hot way
Salting green tomatoes in a bucket at home is created in a matter of minutes, and as a result, after a few days, you get an excellent snack. The recipe includes the following set of ingredients:
- tomatoes;
- 2 pcs. Chile;
- 100 g dill;
- 10 peppercorns;
- 2 garlic;
- salt, sugar to taste.
Recipe:
- Wash and dry green tomatoes, herbs.
- In a bucket washed with soda, lay the prepared vegetables and herbs in layers.
- Place chopped garlic and pepper on top.
- Mix water with sugar and salt, boil and pour into a bucket without waiting for cooling.
- Cover with a plate and wait about 5 days until the vegetables change color.
Salted Green Tomatoes in a Bucket Recipe
You can pickle green tomatoes in a cold way in a bucket in a short time, since according to the recipe, such an appetizer is infused in a cool place for about a month. Then it will be possible to surprise all relatives and friends with a fragrant snack.
Required Ingredients:
- 3 kg of tomatoes;
- 60 g of salt;
- 80 g of sugar;
- 5 horseradish leaves;
- 15 cherry leaves;
- 10 currant leaves;
- 3 dill shoots;
- 100 g of horseradish root;
- 1 bunch of parsley and mint;
- 5 pieces. bay leaf;
- 1 chili;
- 10 grains of mustard;
- pepper
Preparation method:
- Wash a bucket of baking soda, lay in layers of green tomatoes, herbs, chili and garlic.
- Sprinkle mustard on top, add water and let stand for 10-20 minutes.
- Drain the water and put on low heat.
- Add pepper, bay leaf, salt, add sugar, boil and cook for 5 minutes.
- Pour hot brine, cover with a plate, place oppression.
- You can transfer to a cool room when fermentation stops and the liquid brightens.
How to salt green tomatoes in a bucket in a classic way
You can pickle green tomatoes in a bucket at home. Such an appetizer, prepared according to a classic recipe, will turn out to be much tastier and healthier than store-bought products, since it consists of natural products and is prepared without the use of flavoring additives.
List of ingredients:
- 3 kg of tomatoes;
- 1 st. l. Sahara;
- 1 liter of water;
- 2 tbsp. l. salt;
- greens;
- 1 chili;
- 1 garlic;
- 10 peppercorns.
Cooking:
- Wash all products and dry, prepare a bucket, wipe with soda.
- Put all the vegetables and herbs, spices in a bucket in layers, chop the pepper on top.
- Dissolve salt and sugar in water, boil.
- Pour into a bucket, cover with a lid, put oppression and wait 5-10 days, put in a cold place.
Salted green tomatoes in a bucket with herbs and garlic
To pickle salted green tomatoes in a bucket, you need to carefully study the recipe and follow all the steps. The appetizer will exceed all expectations in terms of taste characteristics and quality of aroma.
Ingredients:
- 8 kg of tomatoes;
- 2 garlic;
- 10 pieces. dill inflorescences;
- 5 pieces. Bulgarian peppers;
- 3 bows;
- 10 horseradish leaves;
- 5-6 currant and cherry leaves;
- 200 g of salt;
- 100 g of sugar;
- 5 liters of water;
- pepper.
Cooking:
- Wash all ingredients, dry.
- Cut the onion into rings, peel the garlic and pepper, divide into slices.
- Place all vegetables and herbs in layers in a container.
- Salt the water, sweeten it and pour it into a container.
- Cover with a lid and wait 5 days, then send to storage.
Salted green tomatoes in a bucket in Georgian style
The recipe for pickling green tomatoes in a bucket in Georgian is not known to many. Although in Georgia it is actively used for making pickles. The dish turns out tasty, fragrant, presentable, thanks to the wide variety of greens used.
Ingredient composition:
- 2 kg of tomatoes;
- 1 garlic;
- 2 chili;
- 5 dill inflorescences;
- 30 g of salt;
- parsley, cilantro, basil, dill, celery.
The recipe involves the following processes:
- Combine chopped herbs, chili, garlic, a pinch of salt in one container and mix thoroughly.
- Cut the tomatoes and add the pre-prepared filling inside with a teaspoon.
- Put all products in a bucket.
- Combine water with salt and boil, wait until the brine cools down a bit.
- Pour all the contents with brine and leave at room temperature for 5 days, then store in a cool room.
Terms and conditions of storage
At room temperature, according to the classic recipe, tomatoes should be infused for 5 days. Next, a bucket of snacks is placed in a cool room for long-term storage. A cellar or basement is perfect as such a room. The temperature should be in the range of 3-15 ° C, and the humidity index should be low enough.
Also, the workpiece can be sent to the refrigerator and stored there for no more than 2 months. For convenience, the snack should be moved to jars and closed with nylon lids.
Important! It is best to consume pickles a month after preparation.
It is during this time that it will have time to be well saturated with brine and acquire extraordinary shades of taste and exquisite notes of aroma.
Conclusion
The recipe for green tomatoes in a bucket should appear in the cookbook of every housewife, since such an appetizer will not only diversify the everyday menu, but will also bring new taste sensations, give you the opportunity to feel a pleasant unforgettable aroma. Having prepared such a dish, you can provide a delicious dinner for your whole family, as well as receive many compliments from guests.
Salted tomatoes are unlikely to ever lose their popularity among our compatriots. On the contrary, every year salting recipes are improved. And not only our grandmothers are already doing this, but also all lovers of cooking, wanting to treat themselves and their families to something tasty.
Why in a bucket?
Canned tomatoes don't taste as good as they do in a bucket or barrel. The thing is that preservation involves only one taste of these vegetables, but salting is many. Thanks to the fermentation process, tomatoes can be eaten at all stages of their salting. At first they will be lightly salted, then their taste will begin to gain momentum, and now you have incredibly spicy and tasty, almost vigorous, tomatoes!
Recently, the cold method of cooking has become quite popular. Housewives do not always have time to mess with hot brine, especially in large quantities, and such tomatoes turn out to be no less juicy and tasty. By the way, they retain much more useful substances when salted than canned and heat-treated.
In addition, it is much more convenient to pickle a large number of tomatoes for the whole family in a bucket. Even 10 three-liter jars will take up quite a lot of space, but relatives will want a lot of delicious pickles in winter.
How to choose tomatoes for pickling
You can salt any variety and color - red, brown, green. Even cherry tomatoes will do, however, the container will need to be taken smaller. Focus here on which of them you and your family like best to taste.
However, many advise using the Cream variety. Firstly, the variety is one of the most popular, and secondly, it contains a lot of dry matter, so it is ideal for any type of processing - pickling, pickling or preservation.
Be sure to make sure that there is no white core inside the vegetables. Otherwise, the salting will not be as tasty and of high quality as you expect.
Also proceed from the hardness of the tomatoes. For example, salting red ones - you will get soft tomatoes, the juice of which will immediately flow down your hands. If you like hard ones, then salt the green ones. Even in the last stages of salting, they will not lose their hardness, but the taste will be no worse than that of red or brown ones.
The main thing is not to mix all types of tomatoes in one container. If in conservation it will look beautiful and interesting, and the difference in taste will be minimal, then with pickling it is the other way around: red, brown and green tomatoes have different cooking times. Therefore, the salting will be rather strange at the end and the jump in taste will be too big.
Salting and pickling recipes
It is very difficult to catch the line that separates salting and fermentation. Salting is the storage of products in a saline solution, and fermentation is a cross between salting and preservation with the help of biological, i.e. lactic acids.
Many recipes now have signs of both fermentation and salting, so the difference in cooking tomatoes in these ways is not at all fundamental.
As noted earlier, we will pickle in a cold way, since it will take less time, and the taste will be good, and the tomatoes will not lose their useful qualities.
To begin with, it must be said that the dishes themselves must be thoroughly washed, even if they were completely clean and no one touched them. A controversial statement, because microbes do not care.
Rinse tomatoes and peppers under running water. Remove any wrinkled, overripe vegetables immediately and set them aside. They are not suitable for salting, but for ketchup or adjika - ideal.
Fresh herbs also need to be washed thoroughly.
What should be green? Well, it’s hard to give a specific answer here, since every housewife uses a proven set for years, “gotten” to her by recipes from grandmothers and mothers. If you are cooking for the first time, then you can take the following set: dill (twigs should be together with umbrellas), celery, parsley, bay leaf, cherry, currant and horseradish leaves.
Now we thinly cut the entire green set, except for the leaves, to a match length and about the same thickness. Mix it to get a homogeneous green mass. We spread it on the bottom of the bucket so that it is completely closed. Add a couple of bay leaves, the same number of clove buds, 2-3 peas of allspice and 8-10 black peas. Chili peppers can be cut into pieces, but it is not necessary.
Let's start preparing the brine. Assume that a container of, for example, 10 liters of brine will need about 5 liters. However, do more so that you can fill the bucket to the brim. We dissolve the required amount of salt (for the same 5 liters of water 10 tablespoons) in water and fill the bucket with brine.
Lay a wooden circle on top, press it down with something and cover with a napkin. Let the tomatoes stand at room temperature for a few days to start the fermentation process, and then put them in a cold place.
After about 2 weeks, start tasting your pickle.
Salting tomatoes in a bucket: recipes for cold salting
Canned tomatoes don't taste as good as they do in a bucket or barrel. The thing is that preservation involves only one taste of these vegetables, but salting is many.
Recipes for salting green tomatoes in a bucket and useful tips
Salted tomatoes have always been popular in our country. There are many recipes for pickling tomatoes for the winter, and every year this process is being improved more and more. Such a product is very tasty and healthy, since its benefits are not killed by vinegar and boiling.
In addition, salting tomatoes is very beneficial, because they can be used as an independent dish, they are used as tomato paste, as a dressing for dishes, and very many people also like the delicious pickle.
Features of salting tomatoes in a bucket
Canned tomatoes are not as tasty as they are in a barrel or bucket. This is explained by the fact that when preserved, vegetables are obtained in one taste, and when salted, tomatoes are characterized by a different taste.
Thanks to the fermentation process, tomatoes can be consumed at various stages of their salting. Initially, they are lightly salted, after which their taste begins to gain momentum, getting sharper and sharper.
The cold method of cooking is considered very popular. But all housewives have time to make hot brine, and with this method, tomatoes turn out no worse.
In addition, salted vegetables retain a large number nutrients than those that have undergone heat treatment. In addition, you can salt a large number of tomatoes in a bucket, and such a container takes up little space.
Selection of tomatoes for pickling for the winter
You can salt in a bucket any variety of tomatoes and any color - brown, red, green. You can even use cherry tomatoes, but you will have to take a smaller container for them. Many people use the variety "Cream" for salting. Such tomatoes are very popular and contain a large amount of dry matter, so they are ideal for any type of processing - fermentation, pickling and preservation.
You should pay attention to such a moment - there should not be a white core inside the vegetables, otherwise the salting is not so high quality and tasty. And you also need to remember that red tomatoes are soft, but greens do not lose their hardness even in the last stages of salting, and they will taste no worse than brown or red ones.
The basic rule is can't be mixed all kinds of tomatoes in one container. If during conservation it looks interesting and beautiful, and the difference in taste will be practically not felt, then with salting the situation is the opposite.
Brown, red and green tomatoes have different cooking times. At the exit, such salting turns out to be very strange, and the difference in taste is felt too strongly.
Recipe for salting tomatoes in a cold way in a bucket
It is quite difficult to catch the line separating fermentation and salting. Salting is the storage of products in a saline solution, and fermentation is something in between conservation and salting, carried out with the help of biological acids.
A large number of recipes have signs of both fermentation and pickling, so the difference in cooking tomatoes in such ways is not at all fundamental.
For such a recipe you will need:
- tomatoes (their number is determined based on how many vegetables can fit in a bucket);
- sugar (for 3 kg of tomatoes you need 1 tablespoon);
- salt (2 tablespoons are used for 1 liter of water);
- greens;
- chilli;
- a head of garlic;
- peppercorns.
Peppers and tomatoes are washed under running water, putting aside the overripe or mashed vegetables. It is not recommended to salt them, but for adjika or ketchup, this is an ideal product. As greens, you can use dill, parsley, celery, cherry leaves, bay leaves, horseradish, currant leaves.
Greens, except for leaves, are cut very finely and put on the bottom of the bucket by closing it completely. Add bay leaves, peas of black and allspice. Cut the chili pepper into pieces.
Start preparing the brine. A bucket of 10 liters will require about 5 liters of brine. The required amount of salt is dissolved in water and poured into a bucket. A wooden circle is laid on top, oppression is set and covered with a napkin.
Tomatoes must stand for several days at room temperature so that the fermentation process occurs, after which the bucket is removed in a cold place.
A simple recipe for salting in a bucket of green tomatoes for the winter
For this recipe take:
To prepare the brine, take two glasses of salt per 10 liters of water, a glass of mustard powder, sugar and 12 Aspirin tablets. Cherry and currant leaves are placed in boiling water, and after 10 minutes they should be removed. Salt, sugar are added to the liquid, and as soon as the water cools, mustard powder is poured into it.
Peel the horseradish roots and cut into cubes. Peppers, herbs and garlic cloves are placed at the bottom of the bucket. Then they put the tomatoes, and to give the salting a piquant taste, on top of them sprinkled with horseradish and garlic.
Pour the tomatoes with cooled brine, close the bucket with a lid and send it to a cool place. So that they do not float, on the lid oppression should be set. After two weeks, you can already take a sample. Thanks to this recipe, tomatoes are unusually tasty.
The benefits of pickled tomatoes in a bucket
It will seem strange to many, but tomatoes pickled in a bucket are considered a very healthy product. Their benefits for relieving a hangover are invaluable. They also help with other diseases. The lycopene contained in them reduces the likelihood of developing cervical, prostate and pancreatic cancer.
Salted tomatoes contain useful substances such as phosphorus, potassium, sodium, iodine, magnesium, boron, calcium, copper, iron, manganese and zinc. When salting, all useful elements are preserved, like fresh tomatoes. Quarcetin, which is part of the vegetable is a natural antibiotic.
So that pickled tomatoes do not lose their benefits in winter, you should not use any marinades when pickling, but only natural products: herbs, spices, sea salt, mustard, hot pepper.
Thus, to pickle green, red or brown tomatoes in a bucket, you need follow certain guidelines. There are a lot of recipes that make wonderful tomatoes that are enjoyed in winter by both adults and children.
How to pickle tomatoes in a bucket for the winter: features of pickling green tomatoes in a bucket, the best recipes and tips
Why tomatoes are salted in a bucket, the choice of tomatoes for pickling for the winter. The most common salting recipes. The benefits of pickled tomatoes in a bucket and useful tips from experienced housewives.
Recipes for pickling green tomatoes in a barrel and a bucket
Summer is the time for preparations, which means it's time to start making them. Even green tomatoes are suitable for pickling. It is they who are preferred by the hostesses, since even after processing, unripe fruits remain elastic and firm. Green tomatoes are salted for the winter according to different recipes: in a barrel, jars, even in a bucket. At the same time, the pickling method is chosen cold, since boiling water destroys all the beneficial substances in tomatoes. Green tomatoes in a barrel- their taste is simply amazing.
Picking tomatoes for pickling
For pickling green tomatoes in a cold way, you can select any variety, not only suitable for it. sauces and salads. A selection needs to be made.
Identical medium-sized tomatoes, quite firm and without any flaws.
The presence of specks and irregularities indicates the chemical treatment of the bush.
"Golden apples" that are rotten or affected by a fungus should not be salted.
Seasonings that have a strong influence on the taste of pickled tomatoes are represented by cherry leaves, black currant, sometimes oak, dill, parsley, garlic, capsicum, peas, horseradish, celery, and tarragon.
Greens for pickling should always be fresh and well washed.
You can carry out preliminary preparation in the form of drying or freezing in the freezer. In the absence of this possibility, packages with spices from the store are suitable.
Green tomatoes contain the poisonous substance solanine, so they should never be eaten raw. During cooking, destruction of toxic substances, and also helps to acquire fruits edibility and taste.
Tomato preparation
Before pickling, tomatoes are thoroughly washed: at home, they are washed with running water. Then carefully remove the stalks so as not to damage the tomatoes.
In advance, the locations of the stalks are pierced, which helps the fruit to be salted evenly. Some hostesses green fruits blanched in boiling water 1-2 to avoid roughness of the fetus.
Pickled tomatoes in a barrel
A barrel is used for pickling green tomatoes. To salt tomatoes in such a container, a little preparation is needed.
A wooden barrel is filled with water for a certain period to swell the wood, and as a result, blockage of all cracks.
In the case of using a new container, it is enough to pour boiling water over it a certain number of times, and the previously used containers should be disinfected.
Tara treated with a solution of vinegar or a solution of caustic soda(100 g of soda per 30 liters of water) and then rinse with boiling water.
Delicious recipes for tomatoes in a barrel for the winter are given below.
For the first recipe for salted tomatoes for the winter, you will need the following ingredients in the form:
- green tomatoes (10 kg);
- dill (300 g);
- tarragon and parsley (50 g each);
- garlic (30 g);
- hot capsicum (15 g);
- blackcurrant and cherry leaves (100 g each);
- brine (70 g of salt per 1 liter of water).
The bottom of the barrel should be lined with cherry and currant leaves, as well as the third part of the spices. Further, half of the cooked fruits are laid out, the second third of the spices are poured. There you can add some spices in the form of horseradish, celery and peppercorns. From above, everything is covered with cherry and currant leaves and poured with brine. Now the container should be in a cold dark place 45 days.
Here are some more recipes for salting tomatoes in a barrel:
The second method of pickling tomatoes in a cold way for the winter includes ingredients in the form of:
- green tomatoes (10 kg);
- sugar (500-700 g);
- dill (200 g);
- hot red pepper to taste;
- cherry or currant leaves (100 g);
- chilled brine: 500 g of salt is added to 8 liters of water, all this is boiled and cooled.
Salted tomatoes are prepared according to the previous recipe.
For the third recipe for salted tomatoes for the winter, the following ingredients are needed in the form:
- tomatoes (11 kg);
- dill (200 g);
- currant leaves (100 g);
- cherry leaves and parsley;
- celery and horseradish (5 g each);
- garlic (30 g);
- red ground or capsicum (15 g);
- salt (700 g);
- sugar (in the amount of 7 tablespoons).
Pepper and greens are coarsely chopped. This mixture in the amount of half is placed on the bottom of the barrel. Tomatoes are laid out on top and sprinkled with the second half of the spices.
Water, with salt and sugar added to it, is brought to a boil. All this is poured into a barrel, and put under oppression for 45 days.
For pickled tomatoes with cucumbers for the winter, ingredients are needed in the form of:
- green tomatoes and cucumbers (5 kg each);
- dill to taste;
- garlic (30 cloves);
- cherry, currant leaves and horseradish;
- peppercorns.
- For brine:
- water (eight liters);
- salt (500 g)
In order to prepare the brine according to the recipe, salt is poured into boiling water, then everything is cooled. Part of the spices is laid out on the bottom of the barrel. All cooked fruits in the form of cucumbers and tomatoes are stacked in dense layers, sprinkled with spices and poured with cold brine.
Salting in a bucket
Fermentation and salting are practically no different.
When the products are in a saline solution, salting occurs, while fermentation occupies a middle position between conservation and salting, produced due to biological acids.
A huge number of recipes differ in signs of both fermentation and salting, so there is no difference for cooking salted tomatoes in a bucket in a cold way.
This recipe for salting tomatoes for the winter requires the following ingredients in the form:
- tomatoes (their number is determined by the capacity of the bucket);
- sugar (for three kilograms of fruit, 1 tablespoon is required);
- salt (two tablespoons are used per liter);
- greens;
- chilli pepper;
- heads of garlic;
- peppercorns.
So, salt the tomatoes in a bucket as follows: pepper and “golden apples” are washed under running water. Vegetables that are overripe or accidentally mashed are unsuitable for processing. Salting them is undesirable, but can be used for adjika and ketchup. Greens can be used in the form of dill, parsley, celery, cherry leaves, bay leaves, horseradish, currant leaves.
All that, in addition to leaves, in small pieces and laid out on the bottom of the bucket, completely covering it. Laurel leaves, black and allspice in the form of peas are also added there. Chili pepper cut into pieces.
The brine should be prepared. A bucket with a volume of 10 liters will require a brine of five liters. The required amount of salt is dissolved in water and poured into a bucket. A circle of wood is laid on top, oppression is set, and everything is covered with a napkin.
All this should stand for several days at room temperature for the fermentation process to occur, after which the bucket is removed to a cold place.
The following method of salted tomatoes for the winter in a bucket suggests the following ingredients in the form:
- buckets of green tomatoes;
- laurel leaf;
- heads of garlic;
- horseradish roots and leaves;
- peppercorns;
- parsley, dill, basil;
- currant and cherry leaves.
We salt the tomatoes in a bucket, preparing a brine from two glasses of salt per ten liters of water, a glass of mustard powder, sugar and twelve aspirin tablets.
Cherry and black currant leaves are placed in the boiling water, which are removed after 10 minutes. Salt, sugar are added to the liquid, and after the water has cooled, mustard powder is poured out.
Horseradish roots are peeled and cut into cubes. Pepper, various greens and garlic in the form of cloves are placed on the bottom. Next, the fruits are placed, and to give the salting a flavoring zest, they are sprinkled on top with horseradish and garlic, in small pieces.
Tomatoes are poured with brine, which has already cooled down, the bucket is closed with a lid and sent to a cool place. To prevent the emergence of tomatoes, oppression is placed on the lid. You can try after 14 days.
Features of salting green tomatoes in a bucket and barrel
Features of salting green tomatoes for the winter. Detailed recipes for cold cooking. List of required ingredients.
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Cold pickling of tomatoes for the winter, cold pickling of green tomatoes for the winter in a bucket.
Many housewives are faced with the need to store tomatoes until winter. Cold pickling recipes will help with this. This method does not require special culinary skills. The taste of tomatoes is rich and spicy, as if salted inside a wooden barrel.
When a large supply of fruits appears in the garden, there is a need to preserve them until winter. An excellent option for harvesting tomatoes is salting. The cold method of canning is able to keep a maximum of useful substances inside. At the same time, the preservation in the jar resembles the taste of the barrel. Subject to the rules of this process, you will get salting, as in ancient times.
Salting tomatoes for the winter in a cold way involves careful preparation of the vessels where the vegetables will be placed. This process uses glass containers. AT
Harvesting salted tomatoes is a snack recipe that our ancestors used. In ancient times, they were placed in large wooden tubs or barrels, which in height could reach the chest of a child. Poured vegetables with cold brine with a high content of salt and spices. The ingredients helped to preserve the beneficial properties of the plant for the winter. Barrel tomatoes turned out very tasty, spicy.
However, today it is difficult to salt them inside the barrel in a cold way. Therefore, many housewives try to achieve the desired taste using glass jars. To get high-quality salted vegetables, you need to strictly follow the recipe and technology. It is important to make the brine correctly and choose the right variety of fruit. Salting technology requires the following steps:
- processing vegetables and containers;
- bookmark tomato and spices;
- pouring with cold brine; Salting tomatoes in jars for the winter requires the correct selection of fruit varieties. Among them, you can choose the following:
- Oak - the variety is characterized by a rounded shape and small size, it fits comfortably inside the salting vessels. Gives a friendly and early harvest.
- Liana - gives large fruits, which are approximately equal in size. Tomatoes of this variety are dense and very tasty, ripen early.
- Fighter - has an elongated shape with a pointed tip, fits well inside the jar.
- Truffle red - shaped like a pear, with a ribbed surface. Perfectly tolerates salting, does not fall apart. The fruits have a sweet taste. Cold-salting tomatoes requires making a brine. It is made from sugar and salt. You can add spices: bay leaves, currant and cherry vegetation, pepper or mustard. The ingredients depend on the recipe you choose. The easiest way to get a filling involves dissolving a tablespoon of salt in 1 liter of water. The solution must be boiled and then cooled. Tomatoes stacked in containers are poured with cold brine.
The question of how to properly salt tomatoes can be answered by popular cold canning recipes. Any gourmet will choose an appetizer suitable for taste and aroma. It is important to strictly follow the recipe and withstand the workpiece for a certain amount of time. Pickles made by yourself will help diversify the winter menu and preserve the beneficial properties of the fruit.
Salting tomatoes for the winter quickly in a cold way according to an old recipe involves the use of the following components:
- ground red pepper - 1/2 tsp;
- vinegar essence - 1 tbsp. l.;
- blackcurrant leaves - 1 handful;
- Start by preparing the brine. Add sugar, salt, currant greens to water, pour red pepper. Place on the flame, wait for signs of boiling, leave to boil for a few minutes. Then, remove and let cool. Pour vinegar into the cooled liquid.
- Put spices on the bottom of clean jars, then fill the vessels with tomatoes. Pour brine over vegetables in jars, roll up with metal lids and leave to be stored in the cold.
- black currant leaves - 4 pcs.;
- black peppercorns - 10 pcs.
- Select tomatoes that have small brown stripes (slightly unripe), the same size. Fruits should not be dented and cracked, rotten. Wash them, wipe them with paper towels and put them in clean jars.
- While immersing tomatoes in vessels, shift them with spicy plants.
- Prepare the brine. To do this, boil water by adding salt, pepper and sugar to it. When the liquid becomes hot, dissolve the mustard powder there. Leave the brine to cool down.
- Pour the contents of the jars with cold liquid, close with nylon lids. Send pickled vegetables inside the refrigerator or cellar for several days. Tomatoes pickled in this way may crack, but they will turn out tasty and healthy. For the manufacture you will need components:
- You will need a large clean container. Suitable, for example, a bucket. Place plants at the bottom.
- Lay the vegetables on the spices, which should be chopped near the stem.
- When laying, sprinkle the fruits with salt. Cover the tomatoes with horseradish and press with a circle of wood with oppression. Put the pickles in heat, leave for a day. Then, move to a cold place. To make pickling tomatoes for the winter in a cold way, take the ingredients in a three-liter jar:
- blackcurrant leaf - 4 pcs.;
- Select vegetables, wash and chop in the stalk area. Clean glass containers well with water and detergent, wipe dry.
- Place the washed spices at the bottom of the container. From above, start pushing the fruits, placing currant and cherry greens, garlic cloves between them.
- Pour salt and sugar into a jar, pour in water and vinegar. Cover the preservation with a polyethylene lid, place in the refrigerator.
- blackcurrant leaves - 2 pcs.;
- black peppercorns - 14 pcs.;
- Put water on the fire in a saucepan, pour salt and sugar into it, add peppercorns, leaves and dill. Boil it for a few minutes, leave to cool.
- While cooling the liquid, soak the green fruits in cooled boiled water.
- Cut the prepared tomatoes in the stalk area, place them in clean jars treated with boiling water.
- Pour cold brine over vegetables.
- Cover the finished preservation with plastic lids, leave for 5 days at room conditions. Then, store in the refrigerator or basement.
Cold pickling of tomatoes for the winter, cold pickling of green tomatoes for the winter in a bucket
Many housewives are faced with the need to store tomatoes until winter. Cold pickling recipes will help with this. This method does not require special culinary skills. The taste of tomatoes is rich and spicy, as if salting inside a wooden barrel ...
Tomatoes should stand for 10-14 days until they become salty. They will be salty as if from a barrel. Yummy! I advise everyone to cook, you will not be disappointed!
Ingredients:
Ripe tomatoes 4-5 kg depending on size.
Dill greens.
Garlic head.
Hot red pepper 2 pieces.
Salt 500-700 grams.
Water 5 liters.
Cooking:
Wash the tomatoes well. Wash the dill greens. Cut the garlic (1 head) into plates. Cut a couple of pieces of red hot pepper in half, after carefully peeling it from the seeds.
At the bottom of a bucket of 10-12 liters, put dill, a few cloves of garlic and red hot peppers. Then lay ripe tomatoes on top, alternating them with dill and garlic.
So put in a bucket about 4-5 kg of tomatoes, depending on the size. Do not report about 10 cm to the very top. Cover the tomatoes with dill greens from above.
Then pour 500-700 grams of salt into a 5-liter bowl. Pour cold tap water over it and stir well.
Then pour the tomatoes in a bucket with this salt water. Place a plate on top, put a load of a 3-liter jar of water on it approximately.
So the tomatoes should stand for 10-14 days until they become salty. They will be salty as if from a barrel.
Yummy! Enjoy your meal!
