Pickled tomatoes - traditional Russian appetizer, which is welcome at any table. When I hear the word “fermented,” I remember my grandmother’s cellar with the ceiling hung with bunches of grapes (in this form they could be stored until spring), with shelves on which were crowded delicious jars of jams and marinades, bunches of onions, garlic, and other various supplies for winter. In the center of all this abundance there was always a huge barrel of pickled vegetables and fruits. They fermented everything that was fermented in it: apples, watermelons, tomatoes, cucumbers, cabbage - everything in one barrel. What a delicious treat it was! It’s a pity that it’s impossible to organize such a barrel in a city apartment, although you can ferment vegetables in a three-liter jar - it’s simple and no less tasty.

You will need:

• 25 tomatoes (small)
• salt 3 tbsp. l (with slide)
• sugar 1 tbsp. (without slide)
• water 1.5 liters
• bay leaf 2-3 pcs
• garlic 1 head
• allspice peas
• black peppercorns
• dill umbrellas
• hot pepper

You will also need a three-liter jar or enamel pan. I like the jar better because... It is more convenient to store it in the refrigerator.

Step-by-step photo recipe for making pickled tomatoes:

Prepare: Bring water to a boil with salt, sugar and bay leaf. Cool.

Wash the jar and tomatoes. Place at the bottom of the jar spices And garlic. If you don't have dill umbrellas, you can add dry dill seeds. If you like it spicy, add hot pepper (half or tip).

Place in a jar.

Pour in cold brine and leave at room temperature for 3-4 days.

During this time, the fermentation process will begin in the jar, i.e. fermentation using lactic acid bacteria. Unlike, which ferments very actively, tomatoes will not boil. A white film may form on the surface, which should be removed with a spoon and discarded.

After three days, cover the jar with a lid and remove refrigerate for 5-7 days, after which the appetizer that is always welcome on the Russian table is ready. The longer the tomatoes sit in the refrigerator, the brighter and richer their taste will be. Bon appetit!

How to cook cabbage, sauerkraut in a jar, look

Pickled tomatoes. Brief recipe.

You will need:

• 25 tomatoes (small)
• salt 3 tbsp. l (with slide)
• sugar 1 tbsp. (without slide)
• water 1.5 liters
• bay leaf 2-3 pcs
• garlic 1 head
• allspice peas
• black peppercorns
• dill umbrellas
• hot pepper

Prepare the brine: bring water with salt, sugar and bay leaf to a boil. Cool.
Place spices and garlic at the bottom of the jar. Place the tomatoes in a jar, fill with cold brine and leave at room temperature for 3-4 days. After three days, cover the jar with a lid and put it in the refrigerator for 5-7 days, after which the snack is ready. The longer the tomatoes sit in the refrigerator, the more sour and brighter their taste will be.

In contact with

Recipes from the site "Anyuta's Notebook"

A simple recipe for salted or soaked tomatoes

Preparation time: 2-3 weeks

Salted tomatoes, also pickled or soaked, are a favorite guest on our table. Our tomatoes are eaten faster than fresh ones. But this is no coincidence! The body, on a subconscious level, even in a child, chooses what is healthier for it.

Our ancestors prepared preparations in the form of salted tomatoes without vinegar in wooden barrels, topping them with dill, garlic, cherry leaves, currants, horseradish strips and spices. In rural areas, soaked apples, tomatoes, barrel cucumbers and pickled watermelons with cabbage are still stored in cellars for the winter. In modern conditions, salt is produced in large volumes in plastic barrels or stainless steel containers. In a city apartment, salted tomatoes can be pickled in a saucepan or in large jars and stored on the balcony all autumn. Before winter frosts, as a rule, such preparations are swept away and replaced by pickled ones.

In today's recipe I want to tell you how to prepare salted tomatoes at home using the cold cooking method. Using this simple recipe, you can salt red, brown or green tomatoes, the main thing is not to mix them together, since the cooking time for them will be different. Pickled red tomatoes will be salted much earlier than green ones.

I'll tell you a secret. The cooking time for salted tomatoes can be controlled. Everything is very simple. Salted tomatoes will cook quickly if you cut them crosswise or pierce them with a wooden stick in several places. If there are a lot of cans of tomatoes and you don’t want them to become acidic by the New Year, we don’t do such manipulations with the tomatoes, we just put them in a jar or pan and fill them with cold brine. The rest is all according to the recipe.

Cold salted tomatoes

A simple delicious recipe from Anyuta

Ingredients:
Tomatoes are red, brown or green,
Cold boiled water (ideally clean well water),
Salt,
Sugar,
Dill sprigs with umbrellas,
cherry leaves,
currant leaves,
Garlic,
Horseradish leaves and roots
How to prepare salted or pickled tomatoes:

The brine for salted tomatoes is prepared as follows: add 2 cups of salt and 1 cup of sugar to a bucket of cold boiled water. That's all! Everything ingenious is simple! Prepare greens, leaves and roots. Rinse fresh tomatoes under running water. It's up to you to decide which tomatoes to choose for pickling. Red ripe tomatoes will be more tender, and when you bite into them, juice will flow. Brown (unripe) tomatoes will be slightly elastic. And green salted tomatoes will not lose their shape, but will not have a sweetish taste like red ones. Each ripeness of tomatoes has its own advantages and different tastes. All you have to do is try and choose what you like best.

And for me, everything is delicious! soaked tomatoes I needed quick salted tomatoes, so I chose small ones, similar to the Lady Finger or Dulka variety, and pricked them with a wooden kebabs skewer. pickled tomatoes in jars Lightly line the bottom of the prepared container for pickles (I chose a 10-liter glass jar) with dill, cherry, currant and horseradish leaves.

Chop garlic and horseradish root into slices. soaked tomatoes Place the tomatoes tightly in the jar, not forgetting to add several layers again with leaves and garlic. To make the tomatoes tasty and aromatic, the dill must have branches and umbrellas. Place the tomatoes in the jar to the very top and fill with cold salted brine.

I prepared the tomato preparation in a jar in the kitchen, and since it is inconvenient to carry it to a cool place with liquid, I poured the brine on the spot. Of course, I forgot my camera in the kitchen, so I didn’t immediately take a photo of the tomatoes in salted brine. And then, due to my busyness, I completely forgot. I only remembered when the delicious pickled tomatoes were already finished. salted tomatoes But I managed to take the final photo! I hope you will find my recipe for cold salted tomatoes and garlic useful in the midst of autumn preparations!

Pickled tomatoes can be prepared in a variety of ways. The most popular is fermentation in barrels. But for this you need to have a cellar - and not everyone has one, so for about half of the population this storage option is not available. On the other hand, there is no problem in fermenting tomatoes in a jar, enamel pan, or any other compact container. In general, there is always a way out if you really want to make pickled tomatoes.

Especially for my dear and beloved readers who want to learn how to properly ferment vegetables in different ways, I have collected in one collection 7 recipes for preparing tomatoes by fermentation. Choose what suits you. Let me remind you that in the comments you can ask me any question regarding the recipes. And get a prompt response - I don’t abandon my people :)

By the way, a gift for you - recipes

Pickled tomatoes in jars for the winter

In a city apartment, you can prepare pickled tomatoes in a jar, and it will turn out no worse than in a barrel. You can ferment red, brown, and green tomatoes. Ideally, each one is in its own jar, but you can also put it in layers in one large one. Place the green ones on the bottom, because they will ferment longer than the rest. Then brown, and then red on top. You need a jar with a volume of 5-7 liters; a three-liter jar will have nowhere to turn around. As an option: ferment green and brown tomatoes in a large jar, and allocate a separate smaller jar for red ones.

Ingredients:

• 4 kg of tomatoes;
• 10 cm horseradish root;
• 2 large heads of garlic;
• celery greens, currant and cherry leaves to taste;
• 1 large bunch of parsley;
• umbrellas of dill and leafy horseradish - 5 pieces per jar;
• salt 70 grams per 1 liter of water.

The calculation of the water needed to prepare the brine is below. Let me remind you that the jars must be dry and clean; it is best to pre-wash them with soda.

Preparation:

Wash the tomatoes and sort by degree of ripeness. Peel the horseradish root. Rinse all greens with cold water, shake off excess liquid. Peel two large heads of garlic; if the cloves are very large, cut them into 2-4 parts. Cut the horseradish root into slices. Place 2-3 blackcurrant leaves, garlic cloves, 2-3 plates of horseradish root on the bottom of the jar. Add dill (greens and umbrellas), celery, a few sprigs of parsley. Place green tomatoes on the bottom of the jar in 2-3 layers.

Layer the tomatoes with herbs (as on the bottom), add garlic and horseradish to the jar. Make the next layers from brown tomatoes. Cover the tomatoes again with a layer of herbs. Fill the remaining space in the jar with red tomatoes. Do not compact, but try to lay all the layers so that there is very little space between the tomatoes. Place sprigs of dill, various herbs, horseradish, and garlic on top.

Now you need to prepare a saline solution. It is very difficult to determine how much you will need, so it is better to do it in portions. For example, two liters. Pour two liters of water into a saucepan or bowl and heat slightly. Add 140 grams of regular coarse salt, table or rock salt, stir until the salt crystals are completely dissolved. Sediment will collect at the bottom of the dish, so pour the solution very carefully or filter it through cheesecloth.

Pour the strained solution over the tomatoes to the very top so that they are completely covered. If there is not enough solution, make another portion: 1 liter of water or two. Cover the jar of tomatoes with a lid (not tightly) and leave in a warm place for 5-7 days. After about 1-2 days, the brine will begin to ferment and become cloudy - this means that the fermentation process has begun. You need to keep the pickled tomatoes in jars warm for another 3-5 days and then move them to a cool balcony or put them in the refrigerator. There the fermentation process will continue. Red tomatoes will be completely ready in 12-14 days. Brown and green ones will ferment for about a month.

Pickled tomatoes in a bucket

Ingredients:

• 8 kg of tomatoes;
• 2 heads of garlic;
• 10 dill umbrellas;
• 5 pieces of sweet pepper;
• 3 large onions;
• 20 black peppercorns;
• 20 peas of allspice;
• 10 pieces of bay leaf;
• 10 horseradish leaves;
• currant and cherry leaves in small quantities;
• 5 liters of water;
• 1 glass of salt;
• half a glass of sugar.

As the name of the recipe suggests, you will need a bucket. Preferably large, with a capacity of 12 liters. And also gauze and pressure, as for barrels.

Preparation:

Peel the onion and cut into half rings. Also peel the garlic; do not cut or chop the cloves. Remove the stem and seeds from the sweet pepper. Place one layer of spices on the bottom of the bucket: onion, garlic, pepper, bay leaf, horseradish leaves, currants, cherries, peppercorns. Place a layer of tomatoes on top. Then another layer of spices. And so repeat filling the bucket until the top.

You need to add more spices, especially currant and cherry leaves, as the taste of your tomatoes depends on this. Start preparing the brine: take 1 cup of salt and ½ cup of sugar into half a bucket of boiled chilled water. Pour this brine over the tomatoes. Cover the top with gauze so that mold collects on it. Don’t forget to change the gauze periodically. Place a large plate on the bucket and press down on top. Place the bucket in the basement or take it out onto the balcony.

Pickled tomatoes with mustard

Ingredients:

• 3–3.5 kg of tomatoes;
• 1/3 hot pepper pod;
• 2 large cloves of garlic;
• 10 grams of chopped horseradish;
• 2 dill umbrellas with seeds;
• 2 bay leaves;
• 1 clove bud;
• 10 coriander seeds;
• 8 black peppercorns
• 5 peas of allspice.

If you don't like certain spices, you can safely omit them. Only I would recommend leaving the allspice and bay leaf with horseradish.

For the marinade (per 1 liter of water):

• 60 grams of coarse rock salt;
• 30 grams of mustard powder;
• 20 grams of honey.

Preparation:

Place dill umbrellas, grated horseradish and spices at the bottom of the fermentation container. It is advisable to choose tomatoes that are firm, ripe or slightly unripe. Wash them, pierce the skin in several places with a toothpick or fork, and place tightly in a container. For the marinade, dilute salt, half the amount of mustard and honey in 1 liter of boiled water at room temperature.

Pour the marinade over the tomatoes, put a clean white cotton cloth or gauze on top, folded in several layers, and sprinkle the remaining mustard powder on it. Do not cover the container; leave the tomatoes at room temperature for 7-10 days. When the tomatoes have fermented, cover the container with a lid and place in the refrigerator or cellar for final ripening. Vegetables will be completely ready for consumption in 12–18 days.

Pickled tomatoes with celery

Ingredients:

• 10 kg of tomatoes;
• 200 grams of celery greens;
• 30–50 grams of tarragon;
• 500 grams of cherry twigs with leaves.

For the marinade (per 1 liter of water):

• 70 grams of salt;
• 100 g honey.

Preparation:

Wash the tomatoes, pierce the skin in several places near the stalk. Place washed greens and half of the cherry branches on the bottom of the prepared fermentation dish. Then place the tomatoes tightly and place the remaining cherry branches on top. To make the marinade, dissolve salt and honey in warm water and pour over the vegetables. Cover the container with a clean cloth, place a wooden circle on top, apply slight pressure and place in a cool place. The tomatoes will be ready in 10–17 days.

Pickled tomatoes with bell peppers

Ingredients:

• 2.5 kg of tomatoes;
• 500 grams of red and yellow bell pepper;
• 50 grams of garlic;
• 5–7 horseradish leaves.

For the marinade (per 1 liter of water):

• 60–80 grams of salt,
• 4 bay leaves;
• a little black or allspice peas if desired.

Preparation:

Peel the bell pepper from stalks and seeds, cut lengthwise into 4–6 pieces. Place ripe tomatoes in a container, topping them with horseradish leaves, bell pepper and garlic. To make the marinade, add salt and bay leaves to the water, boil for 3-4 minutes, cool slightly. Pour warm marinade over the tomatoes until they are completely covered. Cover the container with a clean cloth, place a wooden circle on top, apply slight pressure and leave at room temperature for 4–7 days. Then take it to a place of permanent storage, preferably in a cool cellar without foreign odors.

Pickled tomatoes with herbs

Ingredients:

• 8 kg of tomatoes;
• 200 grams of parsley root;
• 300 grams of parsley;
• 200 grams of celery greens;
• 300 grams of dill.

For the marinade (per 1 liter of water):

• 70 grams of coarse salt;
• 50 grams of honey.

Preparation:

Wash ripe, firm tomatoes and pierce the skin in several places near the stalk. Peel the parsley root and grate it on a coarse grater. Place half of the washed greens and grated parsley root at the bottom of the fermentation container. Then place the tomatoes, topping them with the remaining herbs, and place a few sprigs of celery and dill on top. To make the marinade, add salt and honey to the water, boil for 2-3 minutes, remove from heat and cool slightly.

Pour warm marinade over the tomatoes until they are completely covered. Cover the container with a clean cloth, place a wooden circle on top, apply slight pressure and place in a cool place. Pickled vegetables will be ready in 6-12 days (depending on the room temperature).

Pickled tomatoes with plums

Ingredients:

• 8 kg of tomatoes;
• 1 kg plums;
• 100 grams of parsley or celery root;
• 300 grams of parsley;
• 100 grams of celery greens.

For the marinade (per 1 liter of water):

• 80 grams of salt;
• 100 grams of honey.

Preparation:

For fermentation you will need dense, slightly unripe plums. Wash the tomatoes and plums and pierce the skins in several places. Peel the parsley or celery root and grate it on a coarse grater. Rinse the greens thoroughly. Place half the greens and half the grated parsley or celery root into the fermentation container. Then place the tomatoes and plums, topping them with the remaining herbs; place a few sprigs of celery and the remaining grated parsley or celery root on top. To make the marinade, add salt and honey to the water, bring to a boil, remove from heat and cool slightly. Pour the warm marinade over the vegetables until they are completely covered. Cover the container with a clean cloth, place a wooden circle on top, apply slight pressure and place in a cool place. Pickled tomatoes with plums will be ready in 15–25 days, depending on the room temperature.

Pickled tomatoes in a saucepan with cold water will ferment for about a week, so this recipe cannot be called quick. But if you like vigorous, well-salted tomatoes with a sour brine inside, you should wait, because this is exactly what you will get. For pickling, select only dense tomatoes, elastic, without damage. If the skin is damaged, then it is better to leave such specimens for other recipes, because during the fermentation process the skin will burst even more and all the tasty brine will flow out of the tomato. Choose the variety at your discretion. Tomatoes with both thin skin and thicker, meatier ones are suitable. The first ones will be saturated with brine faster, thick-skinned tomatoes will ferment several days longer. These turn out very tasty.

Ingredients:

- tomatoes – 1 kg;
- water – 1.5 liters;
- salt – 2 tbsp. with a slide;
- peppercorns (allspice) – 8-10 pcs.;
- bay leaf – 2 pcs.t;
- umbrellas and stems of dried dill;
- fresh dill, parsley – 5-6 sprigs each;
- white mustard seeds – 0.5 tsp.



To preserve tomatoes, use fresh dill, parsley or celery - choose to your taste. Be sure to add a few umbrellas of dried dill with seeds, and break the dry stems into pieces.

From spices and herbs you will need allspice (Jamaican) and black peas, mustard seeds and bay leaves.

Place a spicy bouquet of herbs on the bottom of a wide saucepan, break the bay leaves, add mustard and pepper.

Place washed, stemmed tomatoes on a bed of herbs and spices. We make enough layers to fill almost to the top. If the container is deep, layer every two or three layers of tomatoes with herbs.

We cover the tomatoes on top with the same set of spicy seasonings that we put on the bottom. You can add a few cloves of garlic, cutting into slices or rings of hot pepper.

We heat the water a little. Add coarse salt and stir. If there is sediment left at the bottom, filter the water through several layers of gauze or carefully pour it into another container.

Pour the brine into the pan with the tomatoes. You may need more brine, then prepare one or two more servings with the same proportions of water and salt.

After 4-5 days, you can move the tomatoes into the refrigerator or take them to the basement. But first, try - if they are ready to your liking, refrigerate. If you think that you haven’t gained enough salt yet, leave it for another two to three days. The tomatoes will be completely salted in about two weeks. Bon appetit!

Traditional pickled tomatoes for the winter - with garlic, mustard, currant leaves. Great recipes!

In Rus', everything that can be fermented has long been fermented - cabbage, cucumbers, tomatoes. You can ferment red, brown, and green tomatoes. Ideally, each one is in its own jar, but you can also put it in layers in one large one. Green at the bottom - they will ferment longer than the rest. Then brown, and then red on top. You need a jar with a volume of 5-7 liters; a three-liter jar will have nowhere to turn around. As an option, ferment green and brown tomatoes in a large jar, and allocate a separate smaller jar for red ones.

• tomatoes (red, brown and green) – 4 kg;
• horseradish root – 8-10 cm;
• dill (greens and umbrellas);
• garlic – 2 large heads;
• table salt - at the rate of 70 grams per liter of water;
• black currant leaves;
• horseradish leaves;
• celery - greens;
• parsley – 1 bunch;
• pure water.

To prepare pickled tomatoes in jars, first wash the tomatoes and sort them by degree of ripeness. Peel the horseradish root. We wash all the greens under cold water and shake off the water.

Peel two large heads of garlic. If the cloves are very large, cut into 2-4 parts. Cut the horseradish root into slices.

Wash the jar thoroughly. On the bottom we put 2-3 blackcurrant leaves, garlic cloves, 2-3 plates of horseradish roots. Add dill (greens and umbrellas), celery, several sprigs of parsley.

Place green tomatoes on the bottom of the jar in 2-3 layers. You can use cream tomatoes or regular round tomatoes – it’s up to you.

We lay the tomatoes with a layer of herbs (as on the bottom), throw garlic and horseradish into the jar. We make the next layers from brown tomatoes.

Cover the tomatoes again with a layer of herbs. Fill the remaining space in the jar with red tomatoes. We don’t compact it, but we try to lay all the layers so that there is very little space between the tomatoes. Place sprigs of dill, various herbs, horseradish, and garlic on top.

Now you need to prepare a saline solution. It is very difficult to determine how much you will need, so it is better to do it in portions. For example, two liters. Pour two liters of water into a saucepan or bowl and heat slightly. Throw in 140 grams of regular coarse salt (table or rock), stir until the salt crystals are completely dissolved. Sediment will collect at the bottom of the dish, so drain the solution very carefully or filter it through cheesecloth.

Pour the strained solution over the tomatoes to the very top so that they are completely covered. If there is not enough solution, make another portion (per liter of water or two). Cover the jar of tomatoes with a lid (not tightly) and leave in a warm place for 5-7 days. After about 1-2 days, the brine will begin to ferment and become cloudy - this means that the fermentation process has begun. You need to keep the pickled tomatoes in jars warm for another 3-5 days and then move them to a cool balcony or put them in the refrigerator. There the fermentation process will continue. Red tomatoes will be completely ready in 12-14 days. Brown and green ones will ferment longer, about a month.

You can start trying red tomatoes in about 10 days, they will already taste quite good. But if you wait the required two weeks and follow the fermentation technology, the result will be simply delicious!

On a note. It is advisable to take red tomatoes for pickling unripe so that they are dense. If you are fermenting cream tomatoes, you can keep them warm for 1-2 days longer than round tomatoes. Pay attention to the salt - only non-iodized coarse salt (ordinary table salt) is suitable for fermentation; fine salt or iodized salt is not used for fermentation.

Recipe 2, step by step: pickled tomatoes in jars

• Tomato (medium size) - 3 kg
• Petiole celery - 1 bunch.
• Garlic (head) - 1 pc.
• Dill (or 2 tbsp dill seeds) - 1 bunch.
• Salt (per 1 liter of water) - 2 tbsp. l.
• Sugar (per 1 liter of water) - 2 tbsp. l.

Prepare celery, dill and garlic. In India, there is a problem with dill umbrellas, so you have to bring seeds for pickling from Moscow or use, as in this case, just dill greens.

We cut off the tops with greens from the celery, and cut the petioles into pieces about 10 cm long.

Dill can be added whole or cut.

Take the tomatoes, wash them and wipe them dry.

And now the know-how: in order for the tomatoes to be salted in 3 days, you need to cut out the place where the stem was attached to each one. It's easy and doesn't take much time.

We cut it carefully so that the hole is not too large, otherwise the fruit will spread when poured with boiling water. Previously, I inserted a small clove of garlic into this hole for beauty. Now I have given up this activity, because it does not affect the taste, and it takes a lot of time.

Divide the garlic into cloves and peel.

Take 3 liters of water, bring to a boil, add salt and sugar.

Throw the celery stalks into boiling water for literally 30 seconds and immediately remove them with a slotted spoon.

Leave the pan with boiling water on low heat.

We begin to assemble our jar: we put tomatoes, dill, herbs and celery stalks, garlic. Try to place the tomatoes with their holes facing up so that when pouring, air comes out of them, preventing the brine from penetrating inside.

Fill it all with the brine that we had on low heat. Leave about 1 cup of brine in case the tomatoes absorb water and will need to add a little the next day.

Leave the jar in a warm room.

I cover the neck with a saucer. Within 3 days, the brine will become cloudy and bubbles will appear on the surface.

What’s so good about this kind of pickling is that you can always try to see how ready the brine is. As soon as you find it satisfactory in terms of acidity, close the lid (in the sense of just closing it, not canning it!) and put it in the refrigerator. You can eat every other day.

Although this recipe does not use any spices other than garlic, dill and celery, the tomatoes are incredibly aromatic and tasty. Bon appetit!

I gave up pickling tomatoes and cucumbers a long time ago. I'm not friends with vinegar, and it doesn't like me. And with such fermentation in brine there is only one benefit. The tomatoes turn out like barrel tomatoes. In addition, celery stalks are no less tasty than the tomatoes themselves.

Recipe 3: pickled tomatoes in a bucket for the winter

There are different pickled tomatoes for the winter: in a saucepan, bucket, in jars. If you want to stock up on large quantities, it is very convenient to pickle tomatoes in a plastic bucket for the winter. The taste will be like barrel ones.

• 8 kg tomato;
• 10 pieces. dill umbrellas;
• 10 pieces. horseradish leaves;
• 20 pcs. black peppercorns;
• 10 pieces. allspice peas;
• 8-10 pcs. bay leaf;
• 1-2 pcs. hot pepper;
• 2 pcs. heads of garlic;
• Currant and cherry leaves - to taste;
• 5 liters of water;
• 1 glass of salt;
• 0.5 cups sugar.

Take a large bucket (12 l), wash it thoroughly, and scald it with boiling water.

Let's prepare all the ingredients: wash the tomatoes, leaves, peel and cut the garlic, hot pepper.

Cover the bottom of the bucket with the first layer of leaves and spices. Then add the tomatoes. Next is another layer of spices and tomatoes. And so we alternate until the very top.

Heat water in a separate bowl, dissolve sugar and salt in it. Pour the cooled brine over the tomatoes.

Cover with folded gauze and place a plate with a weight on top. We keep it in room conditions for about a month, then take it out into the cold. We change the gauze from time to time.

We serve the tomatoes, pickled in a bucket for the winter, chilled.

Recipe 4: pickled tomatoes with garlic for the winter

A very simple and quick recipe for pickled tomatoes.

• Tomatoes - 10 kg (as much as it will take)
• Dill inflorescences (umbrellas) - 1 bunch (to taste)
• Garlic - 3 heads (to taste)
• Parsley - 1 bunch (to taste)
• To fill 5-6 cans:
• Water - 10 l
• Sugar - 500 g
• Salt - 300 g
• Vinegar 9% – 0.5 l

How to prepare pickled tomatoes: Sort the tomatoes, rinse well.

Peel the garlic. Cut into pieces. Wash the herbs well.

Rinse the jars well with soda. Place 3 dill umbrellas, 5-6 cloves of garlic, and parsley on the bottom. Fill prepared 3-liter jars with tomatoes.

Boil the brine. To do this, mix all the ingredients in a saucepan, put on fire, and bring to a boil. Boil for 5 minutes over medium heat. Cool.

Fill the filled jars with boiled cold brine, add an umbrella of dill on top.

Close the jars with nylon lids and place the pickled tomatoes in the basement or on the bottom shelf of the refrigerator.
Bon appetit!

Recipe 5: pickled tomatoes with peppers in a pan for the winter

recipe for how to cook delicious pickled tomatoes in a saucepan. Cold cooking recipe with photo. They come out like straight from a barrel, very tasty!!!

• ripe tomatoes - 5 kg;
• bell pepper - 1 kg;
• horseradish leaves;
• black currant leaves;
• umbrellas or dill seeds;
• cherry leaves.

• water - 5 l;
• non-iodized salt - ½ cup (200 ml glass);
• mustard powder - 2.5 tbsp. l.

Thoroughly wash the container in which we will salt the tomatoes. This can be an enamel pan or a bucket without chips. You can use glass or ceramic dishes, but an aluminum pan is not suitable. We've sorted out the container, now we're preparing the greens. We chop the washed horseradish leaves, and if the horseradish leaves are small, then put them whole. We also wash the cherry and currant leaves and add them to the horseradish. You can add dill, parsley, tarragon and other herbs. It is not necessary to add garlic.

Place a layer of tomatoes on the bottom of the pan, lined with herbs. We take tomatoes for pickling of the same size, with dense pulp.

Then we cover these tomatoes with some more greenery.

Then you can put bell peppers in the pan as a second layer. Wash the pepper and cut a circle around the stalk. Through the cut hole we take out the testis along with the seeds. Place the pepper under running water to wash it inside and remove any remaining seeds. Place the peppers in the pan. If you wish, you can not cut out the core with seeds from the pepper fruits, but pickle the whole pepper.

Sprinkle herbs on top of the pepper. Place another layer of tomatoes on top of the peppers and herbs.

Cover the top of the vegetables with the remaining herbs. Now prepare the brine. To prepare the brine, we use filtered or well water. According to the recipe, we calculate the amount of salt and dry mustard for the required volume of water. Pour the salt into the water, stir gently until the salt is completely dissolved in the water. Without ceasing to stir the brine, add mustard powder to it according to the recipe. Then pour the brine over the tomatoes and bell peppers until it completely covers the vegetables.

Cover the entire contents of the pan with a clean board or large flat plate. We put oppression (an incomplete three-liter jar of water), and cover the top with gauze. Place the pan in the cold. After a few days, when the vegetables are saturated with brine and settle in the pan, the oppression can be removed. In the cold, tomatoes and peppers will take a month or two to pickle.

Cold pickled tomatoes in a saucepan are a great addition to main courses.

Recipe 6, simple: delicious tomatoes for the winter (step by step)

Those who have tried pickled tomatoes know very well that such a dish is worthy of the highest praise; even capricious gourmets will appreciate it. True, in order to be able to please your family with such a snack, you will have to work a little, but for those who are not afraid of difficulties, the reward in the form of praise from loved ones will not be long in coming. This tomato recipe has become my family's favorite.

Tomatoes for such a starter must be chosen that are firm and in no case bruised. Tomatoes of the “Slivka” variety are best suited; they can be taken either ripe or slightly unripe.

This recipe is convenient because you can salt the tomatoes in any container convenient for you, be it a large saucepan, a barrel, or if you don’t have a large enough container, in three-liter jars, as I do, the main rule is a lot of herbs and seasonings, and of course It's a good marinade.

• Tomatoes 3 kg
• Horseradish leaf 1 pc.
• Celery sprig 1 pc.
• Currant leaf 2 pcs.
• Dill sprig 1 pc.
• Salt 3 tablespoons
• Garlic clove 3 pcs.
• Cloves 4 pcs.

Rinse the jars of soda and sterilize after thorough rinsing. Large jars are best steamed by placing them on top of a pan of boiling water or a boiling kettle.

Thoroughly wash the selected 3 kg of tomatoes and remove the stems.

Now you can start with the greens; for one three-liter jar I take a horseradish leaf, a couple of currant and celery leaves, and a sprig of dill. They will need to be washed, coarsely chopped and mixed.

Place 1/3 of the cooked herbs, one bay leaf, 4 cloves and three cloves of garlic on the bottom of each jar.

Place the prepared tomatoes tightly into the jars, alternating them with herbs, as shown in the photo.

Then we start preparing the brine. To do this, boil 2 liters of water (per jar), add three tablespoons of salt to it, stir and cool to room temperature, after which pour the prepared brine into the jar to the very top. Afterwards, cover the jars with lids and leave them at room temperature for 3-4 days; after the time has passed, put them in a cool place.

In just 3-4 weeks, the dish will be ready and the whole family can taste the delicious tomatoes.

Recipe 7: pickled tomatoes with cold water (with photo)

• 1.5 kg tomatoes,
• 1/3 tsp. l. granulated sugar,
• 1 tables. l. salt,
• 4-5 cloves of garlic,
• 5-7 pcs. peppercorns,
• 3-4 pcs. bay leaves,
• a little dill,
• 20 grams of 9% table vinegar.

Place all the necessary aromatic spices on the bottom of an enamel pan: peeled garlic cloves, bay leaves and peppercorns. We will also send washed dill sprigs there.

Wash the tomatoes and place them in a saucepan on top of the spices. We take dense tomatoes so that they do not burst during the fermentation process; the appearance of such vegetables will immediately deteriorate.

Sprinkle the tomatoes with salt and add a little sugar.

Pour in the vinegar and cover the tomatoes with cold water. Cover with a lid and leave to ferment in the room for a day. Then put it in the refrigerator for 2 days.

Ready-made pickled tomatoes will delight your whole family. I hope that today’s recipe will be useful to you, and more than once!