Salted tomatoes are one of the most famous dishes of Russian cuisine. There is hardly a person who has never tried salted tomatoes with fried potatoes. Traditionally, we use tomatoes as a snack, and use pickle the next morning after a good feast. Everyone knows the expression “I was drawn to the salty”, and if you are one of the happy lovers of pickles, then stock up on our recipes and enjoy the results of salting in the winter.

salted tomatoes

Ingredients:
10 kg of tomatoes,
100-200 gr dill greens,
50 gr horseradish root,
100 gr horseradish leaves,
20-30 gr garlic,
10-15 gr red hot pepper,
10 liters of water
500-700 gr of salt.

Cooking:
Rinse all greens and tomatoes thoroughly in running water. At the bottom of the jars, lay half the dill, pepper, garlic, currant leaves, leaves and horseradish root. Fill jars with tomatoes and top with remaining greens. Prepare a brine from 10 liters of water and 500-700 grams of salt. Fill the jars with cold brine so that the tomatoes are completely covered with it. Cover the jars with lids and leave at room temperature for 2-3 days, then put them in a cool place.

Salted tomatoes in their own juice

Ingredients:
10 kg of tomatoes,
150-200 gr dill greens,
50 gr horseradish root,
100 gr blackcurrant leaves,
100 gr horseradish leaves,
10-15 gr dried red pepper pods,
20-30 gr garlic,
10 liters of crushed tomatoes,
500-700 gr of salt.

Cooking:
Pass thoroughly washed tomatoes through a meat grinder and season the resulting mass with salt. Place half of the greens in jars, then lay the tomatoes and the remaining greens on top. Pour the tomatoes with the resulting tomato mass, cover the jars with lids and leave at room temperature for several days, then put them in a cool place.

Georgian salted tomatoes

Ingredients:
10 kg green tomatoes,
1-1.5 kg of celery greens,
0.5-1 kg of garlic,
50-100 gr fresh red hot pepper pods,
0.5-1 kg of parsley,
5-6 bay leaves,
10 liters of water
600-700 gr of salt,
mustard powder.

Cooking:
Finely chop the greens, red pepper and garlic, mix them. Wash medium-sized green tomatoes and cut sideways to the middle. Stuff the tomatoes with chopped herbs and place tightly in a wide-mouthed dish. Shift each layer of tomatoes with greens with seasonings and bay leaf. Pour tomatoes with cold brine prepared from 10 liters of water and 600-700 grams of salt, cover with a flat plate and set the weight. To prevent mold, sprinkle the surface of the brine with mustard powder.

Salted Siberian Tomatoes with Horseradish

Ingredients:
8-10 kg of tomatoes,
3 heads of garlic
3-4 horseradish roots,
blackcurrant leaves,
dill sprigs,
allspice peas,
10 liters of water
600-800 gr of salt.

Cooking:
Wash and dry tomatoes. Separate the garlic into cloves and peel it. Peel the horseradish root and cut it into pieces. Wash the currant leaves and dill sprigs and let the water drain. Sterilize jars. At the bottom of each jar, place blackcurrant leaves, dill sprigs, allspice peas, a few cloves of garlic and 3 pieces of horseradish. Fill the jars with tomatoes and put the greens on top, just like on the bottom. Prepare a brine from 10 liters of boiling water and 600-800 grams of salt. Let the brine cool slightly and pour over the tomatoes. Close the jars with tight lids, refrigerate in a cool place and put away for storage after a couple of days.

Bulgarian salted tomatoes with vegetables

Ingredients:
2 kg green tomatoes
2 kg of white cabbage,
3 kg of sweet pepper,
2 kg carrots
500 gr parsley, celery and dill,
10 liters of water
600 gr salt.

Cooking:
Wash green tomatoes and pat dry. Wash the fruits of sweet pepper and prick them several times with a fork at the base. Wash and thoroughly clean the carrots. Peel the head of cabbage from the top leaves and cut into 4-8 pieces. Wash the greens and let the water drain. Lay the greens on the bottom of the dishes with a wide neck, lay the prepared vegetables in layers on top. Prepare a brine from 10 liters of water and 600 grams of salt. Pour the cold brine over the tomatoes, cover with a plate and set the weight. Leave the tomatoes at room temperature for 2-3 days, then transfer to a cold place to store. Vegetables will be ready to eat in 20 days.

Salted tomatoes with mustard

Ingredients:
8-10 kg of tomatoes,
10 liters of water
300 gr salt
50 gr mustard,
30 gr garlic
200 gr dill,
30 gr horseradish,
25 gr tarragon,
100 gr cherry leaves,
100 gr blackcurrant leaves,
20 black peppercorns.

Cooking:
Wash the tomatoes thoroughly. Place the spices in an enamel bowl and sprinkle with dry mustard powder. Pack tomatoes tightly, shifting with dill, garlic, horseradish, pepper, blackcurrant leaves, cherries and tarragon. Cover the tomatoes with cherry and blackcurrant leaves from above, cover with a linen napkin. Fill with brine prepared from 10 liters of water and 300 grams of salt. Put a wooden circle on top and place a weight on it. Leave the tomatoes at room temperature for 6-7 days, then refrigerate. It will be possible to try tomatoes in 30-40 days.

Salted tomatoes with squash

Ingredients:
2 kg of tomatoes,
1 kg patissons,
3 bay leaves,
bunch of green celery
cilantro bunch,
5 garlic cloves,
10 black peppercorns,
3 peas of allspice,
100 g coarse salt.

Cooking:
Thoroughly wash the tomatoes, squash and herbs. Cut the patissons into circles, and finely chop the greens. Bring 1 liter of water to a boil, add salt and peas of black and allspice. At the bottom of a sterilized jar, place garlic cloves, 3 bay leaves and herbs. Then lay out the tomatoes and squash. Pour in the prepared brine. Put a load on top and leave at room temperature for 6-7 days. After this period, transfer the squash and tomatoes to smaller sterilized jars and close them with sterilized lids.

Various salted tomatoes

Ingredients:
6 kg tomatoes,
1-2 heads of garlic,
2-3 pods of hot pepper,
4-5 dill umbels with stalks,
4-5 horseradish leaves
3-4 bay leaves,
8-10 currant leaves,
8-10 cherry leaves
8-10 oak leaves,
2 tbsp dry mustard,
1/2 glass of vodka,
sweet peppercorns,
black peppercorns,
carnation,
5 liters of water
1.5 tbsp coarse salt,
1 tbsp sugar.

Cooking:
Wash the tomatoes thoroughly and sort them according to their degree of maturity. Garlic can not be peeled, just disassemble the head into cloves. At the bottom of a 10-liter saucepan, put half the spices, garlic and oak, cherry and currant leaves. Place the tomatoes firmly with the stalk down. First lay out the green ones, then the pink ones, and then the red ones on top. Red tomatoes should be firm. Lay the rest of the herbs, spices and garlic on top. Bring 5 liters of water to a boil, add sugar and salt, then cool to 55-60°C. Pour the brine over the tomatoes so that it lightly covers the top layer. Place a large plate and a 1 kg weight on top. Cover the pan with plastic wrap and leave at room temperature for 3 days. So that the tomatoes do not turn sour and do not become moldy, dilute the mustard powder in vodka and pour into the brine. After 3 days, the tomatoes can be transferred to jars, poured with brine and stored in a cool place.

Salted tomatoes with carrots

Ingredients:
10 kg of tomatoes,
1 kg of grated carrots,
4 pods of hot pepper,
3 heads of garlic
5-6 bay leaves,
dill,
10 liters of water
500 gr salt.

Cooking:
Wash ripe tomatoes and herbs well. Peel the garlic and disassemble it into cloves. Without tearing off the stalks, arrange the tomatoes in jars, layering with grated carrots, peppers, dill, garlic and bay leaves. Prepare a brine from 10 liters of water and 500 grams of salt. Pour the tomatoes with brine and leave in a cold place. Tomatoes will be ready in 12-15 days.

Tomatoes, spicy, dry pickled

Ingredients:
10 kg of tomatoes,
1 kg of spicy fresh herbs (tarragon, parsley, celery, basil, dill),
200 gr black currant leaves,
200 gr cherry leaves,
300 gr salt.

Cooking:
Wash red hard tomatoes and prick each fruit with a fork from the side of the stalk. Wash the herbs thoroughly and let the water drain. At the bottom of pre-sterilized jars, lay a layer of washed blackcurrant and cherry leaves, then tightly lay out the tomatoes, sprinkling with salt and spices. Cover the filled jars with a clean cloth, place blackcurrant and cherry leaves on top, set the weight and place the jars in a cold place.

Of course, you can buy salted tomatoes at any time of the year, and you don’t have to spend time pickling them, but the pleasure gained from eating homemade tomatoes cannot be compared with eating store-bought ones. Cook according to our recipes, enjoy the pleasant sour-salty taste of tomatoes, and let each dish you cook become a table decoration. Enjoy your meal!

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

Salted tomatoes can also be served as an independent snack.

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

The ideal option for quick salting is cold seaming of tomatoes.

Benefits of cold salting

The cold way of pickling tomatoes has a lot pros:

• Pickles are much tastier than when seaming in other ways;
• Less loss of vitamins from tomatoes (due to lack of heat treatment);
• Doesn't take much time.
• Easy salting technology;
• No need to boil water for brine;
• Tomatoes can be consumed as early as three weeks after pickling;
• Blanks can be produced in any containers (including sterilized jars);

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

Preparing for salting

To begin with, we will select the tomatoes that we will salt:

• Tomatoes must be of the same degree of maturity (you can not take green, pink and red tomatoes for one container);
• There should be no signs of rotting and mold on the fruits;
• Tomatoes should not be beaten and soft;
• Do not take tomatoes for pickling that have damage - cuts and punctures.

All tomatoes must be separated from the stalks, rinse well, dry with a soft towel and make a neat puncture next to the stalk (so that the skin of the tomatoes does not crack when stored in brine).

First, choose tomatoes of approximately the same size. When the same tomatoes run out, you can pickle tomatoes of different sizes in one container.

Next, we prepare container, in which we will produce salting:

• If we use jars, they should be washed thoroughly (preferably with detergent) and sterilize. To do this, hold the glass container over water vapor for 3-5 minutes, then set to cool, covering them with a clean towel;
• Containers made of other materials should be Rinse(using detergents);
• used for pickling container maybe with defects, because we will not need to roll it up.

Then choose salt. For pickles, the following types of salt are used:

• Iodized. Rich in iodine, sometimes gives a slight bitterness;
• Marine. It is rich in various trace elements, but if magnesium is removed from it, then this is ordinary table salt;
• Black. Rich in potassium, useful for the human body;
• Hyponatrium. Salt for hypertensive patients, because it uses potassium and magnesium salts. This prevents fluid retention and increased blood pressure.

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

Recipes

1. Cold pickling of tomatoes

Products, needed for salting:

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

Step 1. We prepare the container for salting.

Step 2 Preparing the tomatoes. Be sure to make a hole!

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

Step 4 Fill the container with tomatoes. We stack the tomatoes tightly to each other. You need to make sure that the tomatoes are not crumpled and not damaged. It is advisable to put the tomatoes with punctures up. Laying out layers, you need to cover them with leaves and add chopped garlic cloves. Leave about 5-7 cm of free space on top.

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

Products, needed for salting:

• tomatoes- 2 kg;
• Salt- 150 g;
• Sugar- 1 tablespoon;
• Garlic- 1 large head;
• Dill- 1 umbrella;
• lava leaf- 3-4 pieces;
• Celery;
• Carnation dried;
• Mustard seeds or dried mustard- 3 tablespoons;
• Green leaves fuck or root.

Step 1. Preparing container.

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

Step 3 Posting spices to the bottom of the container.

Step 4 Lay out in layers tomatoes. Put the spices between the layers. We leave about 2-5 centimeters of free space.

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

Step 6 Making mustard cork to prevent rotting and mold on tomatoes. Fold up 3 times gauze(bandage) and cover the surface of the tomatoes folded in a container. We leave gauze at the edges in a double or triple size of the neck of the container. We fall asleep mustard powder or mustard seeds on cheesecloth so that all the tomatoes are closed. We cover the mustard with hanging edges from above. We close the container with a lid.

3. Cold pickling green tomatoes

Products, needed for salting:

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

Step 1. We prepare the container.

Step 2 Tomatoes are processed (washed, peeled from the stalks). We make a puncture next to the hole for the stem.

Step 3 At the bottom of the container lay out the leaves of horseradish (currant, cherry).

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

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

Step 6 Pour the brine into a container with tomatoes. Salt sediment is not poured!

Step 7 We fill the neck of the container with mustard powder. Close the container with lids scalded with boiling water.

4. Salting tomatoes in a dry cold way

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

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

Step 1. We prepare the container.

Step 2 We process tomatoes: wash, separate the stalks, pierce with a fork.

Step 3 We cover the bottom of the tub with leaves and dill.

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

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

Step 6 We close the leaves with a wooden circle and put the load.

Step 7 We insist tomatoes in a warm place during the day.

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

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

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

Blank storage

Harvested salted tomatoes should be stored in a cold or cool

Foreword

In order to have a variety of snacks on the table in winter, it would be useful to pickle tomatoes for the winter, made according to the recipes we proposed. Next, we will look at some interesting ways of conservation.

Let's start with the simplest, because many housewives prefer quick recipes. So, to prepare a blank in a two-liter jar, you will need 1 kilogram, and to them a couple of bay leaves, the same number of dill sprigs and 2 times more garlic cloves. Also prepare 6 fruits of black and allspice. For the brine, you will need 25 grams of granulated sugar and salt, 60 grams of honey and 80 ml of apple cider vinegar. Wash the tomatoes, pierce with a fork or a toothpick and place in a jar along with other preservation ingredients.

Next, we make a brine, for which you need to boil a liter of water in a saucepan, pouring salt and sugar into it. When they dissolve, pour the resulting filling into a jar and leave to cool for an hour. Next, pour the marinade back into the pan so that peppercorns, bay leaves or garlic do not get into the water from the jar (it is better to cover the mouth of the container with a plastic lid). Bring the liquid to a boil again, add honey to it, and when it dissolves, turn off the gas and pour vinegar. We fill the jar with tomatoes again, roll it up and put it aside to cool.

Preparation of brine for pickling tomatoes

The second recipe is a cold pickling of tomatoes in a quick way for the winter, that is, completely without boiling. We take products based on a three-liter jar: 2 kilograms of small tomatoes, 4-5 garlic cloves, 3 sprigs of umbrella dill and the same number of bay leaves. Also, for aroma and piquancy, you will need about 10 peas of black or allspice, celery and other fragrant herbs. For brine, we take 25 grams of sugar and salt per 1.5 liters of water, 80 ml of 9% table vinegar, mix it all and wait until the solid components are completely dissolved.

We put the washed tomatoes in a jar, on the bottom of which half of the garlic and dill, bay leaf, pepper, and various spicy greens are already placed. When all the fruits are laid out in rows, tightly, but not crowded, we throw the remaining garlic and dill on top. Then a cold filling is sent there, after which we close the container and put it in a cold place. If you make a large number of blanks at once, it is better to store them in a cool cellar. This preservation is infused for at least 3 weeks, but it can be stored much longer. As you can see, these are very simple recipes, but we will consider the most interesting next.

Even on their own, these red, yellow or canned are very tasty. But the filling adds spice, so we offer you the following recipes. According to the first, you will need tomatoes, garlic and parsley. We do not limit you in the number of ingredients, since, as a rule, preservation is done by eye until the tomatoes run out. We proceed from the fact that about 1 kilo of fruits and a liter of filling will fit in a two-liter jar. Chop and mix the garlic cloves and parsley, after which, after washing the tomatoes, we cut a hole in the top of each, grabbing part of the core. There we add cutting in the form of a filling.

Now we make a brine, for which we boil water and put 50 grams of salt and 40 grams of honey for each liter. Until all the components are dissolved, lay out the stuffed tomatoes in sterilized jars, then fill the containers with hot filling and, after waiting 10 minutes, pour it back into the pan and boil. Pour the brine into jars again, roll them up with metal lids, turn them over and put them away to cool under the covers.

stuffed tomatoes

Be careful if bubbles rise in an inverted glass container with a twist from the neck to the bottom, it means that the lid was not tightly rolled up, it is recommended to open it and repeat the preservation process again.

The second recipe will allow you to cook tomatoes with an even richer taste, for spins you need about 1.5 kilos of dense tomatoes for each three-liter bottle (so that the fruits lie quite freely). For the filling, we take 1.5 kilos of carrots and the same amount of sweet bell pepper, 5 medium heads of garlic, a small bunch of parsley and 1-2 pods of hot pepper (to taste). All the ingredients needed for stuffing, grind and mix. We cut the tomato fruits washed and peeled from the stalks from the side by a third and fill with the filling.

We sterilize the jars and put parsley greens in each at the bottom (you can use sprigs left over from cutting), a dozen peas of black or allspice and a few bay leaves. Arrange the tomatoes in a bowl. We make a brine, for which we take 5 liters of water, boil and pour into a container (the indicated volume is enough for 3 three-liter jars), and after half an hour we pour it into a saucepan and bring it to a boil again. We dissolve 125 grams of salt in water and 2 times more sugar, as well as one and a half glasses of 9% vinegar. We fill the containers again, roll them up with lids and put them under the covers to cool, putting the neck down.

Here we give recipes that can hardly be called common. And for starters, we propose to make a blank of tomatoes and apples. A three-liter jar needs about 1.5 kilos of tomatoes and 4-5 medium-sized sour apples. The fruits must be washed, and the stalks should also be removed from them. We sterilize the jars, put 4-5 cloves of garlic and 2-3 sprigs (umbrella) of dill on the bottom of each, you can also add bay leaf, cloves and other spices. We place the fruits in a container. Now boil water and fill the containers with it. After 10 minutes, pour into a saucepan, put it on gas again to a boil and add 25 grams of sugar and salt each, wait for them to dissolve and pour into jars, trying to make the brine rise to the edge of the neck. Roll up, turn over and remove to cool.

Tomatoes with apples

The next recipe with a minimum of ingredients is cinnamon tomatoes, which is quite rarely (and in vain) practiced by housewives. So, for 5 kilograms of tomatoes we take 10 bay leaves and 1.5 teaspoons of ground cinnamon powder. That's all, nothing more is needed for harvesting, except for brine, for which you need 50 grams of salt per 1 liter of water. We sterilize three-liter jars, then you need to wash the tomatoes and put them in containers. Now boil water and pour into jars, leave to languish for 20 minutes. Next, pour the liquid into a saucepan, bring to a boil again and, adding bay leaf with cinnamon, keep on low heat for up to 5 minutes. We fill the jars with brine and roll them up with metal lids, then turn them over and put them under the covers.

But the following recipes can be called salting only conditionally. Salt is necessary for preservation and therefore must be added, but the taste of snacks will turn out to be rather sweet due to the high sugar content. So, for starters, let's make tomatoes in gelatin. You will need small green tomatoes, 0.6 kilo for each liter jar, also prepare a few cloves of garlic, a pod of hot pepper and bay leaf (quantity optional). For brine per liter of water, you need to take 80 grams of sugar and 25 grams of salt, 80 milliliters of apple cider vinegar, and 1.5 tablespoons of dry gelatin.

Preservation of tomatoes in gelatin

Tomatoes should be washed, peeled and cut into halves or quarters. Then we sterilize the jars and place slices of tomatoes with other components for harvesting in the container. Now we make a pickle. First, dissolve the gelatin granules in a glass of warm water, pour into the future brine, pour sugar and salt and boil for 15 minutes. Then cool slightly, add apple cider vinegar and immediately pour into containers with tomatoes. We place the jars in a pot of heated water on a wooden stand or a folded towel and pasteurize over low heat for about 20 minutes. Now the delicious chopped pickling of green tomatoes is rolled up for the winter and cooled upside down.

And finally, a very unusual recipe, for which you will need 4 three-liter jars, about 6.5 kilograms of tomatoes and 4 bunches of carrot tops, which in itself is non-standard. But the proportions of the components for the brine are even more original: for 5 liters of water you need to take 350 milliliters of 6% vinegar, 125 grams of salt and 2.5 faceted glasses of sugar. Tomatoes and tops need to be washed and dried. We sterilize the jars and put whole branches of carrot greens on the bottom of each, one bunch per container. We put tomatoes there, then boil water and pour it into a container, leaving it to languish under the lids for 15 minutes.

The next step is the preparation of the filling itself. Drain the liquid from all the jars into a saucepan, bring to a boil and load all the ingredients into it, as indicated in the recipe. We keep it on a small gas for no more than 3 minutes, until the sugar and salt dissolve, after which we pour it into the containers, thus obtaining a sweet salting of a tomato with tops for the winter. It remains only to roll up the jars with metal lids, which were previously in boiling water for several seconds, and you can put the jars to cool under the covers, not forgetting to turn them upside down. Now you have a sweet snack for the winter, cooked in brine.

To make 9% vinegar, you need to dilute the 70% essence 1 to 7 parts, and for 6%, the proportion of shares is 1:11. But it is best to use apple cider vinegar for twists, it is more useful than table cider vinegar.

Canned vegetables are sold everywhere, but many housewives still prefer to salt their own tomatoes for the winter. It is not surprising, because home-made preparations are much tastier, prepared from fresh vegetables and do not require large financial costs.

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

Salted tomatoes calories

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

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

Tomatoes also contain lycopene. This substance, being the most powerful antioxidant, helps in the fight against many diseases. With regular use of salted tomatoes, the likelihood of heart disease is significantly reduced.

Salted tomatoes have an anti-inflammatory and antibacterial effect on the body. And remember, vegetables bring the greatest benefit to the body, when pickling which did not use vinegar, the effect of which on the digestive system cannot be called beneficial.

The classic recipe for salting for the winter

The popularity of the classical technology of cooking salted tomatoes is constantly growing. The secret is that it helps to prepare a quality product, a godsend for gourmets.

Ingredients:

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

How to cook:

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

Video recipe

Important! Experienced chefs recommend making a hole in the stalk area with a toothpick in each tomato before sending it to the jar. This simple technique prevents cracking of the surface under the influence of hot water.

How to cook pickled tomatoes in a jar

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

Ingredients:

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

Cooking:

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

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

How to pickle green tomatoes

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

Ingredients:

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

Step by step preparation:

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

Videos cooking

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

How to pickle tomatoes in a barrel

The recipe for salted tomatoes in a barrel is suitable for housewives who have a large family. It allows you to cook a lot of delicious vegetables in one go. The main thing is that there is a suitable place for storage.

Ingredients:

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

Cooking:

1. Prepare the ingredients. Peel the tomatoes from the stalks, rinse with water, rinse the greens, peel the garlic.
2. Cover the bottom of the barrel with herbs, add dill seeds and a few cloves of garlic. Place a layer of tomatoes on top. Repeat layers until the barrel is full. The main thing is that a few centimeters remain to the top. Place a leaf of horseradish torn into large pieces on top of the vegetables.
3. Make a brine by mixing salt and water. Pour the tomatoes with the resulting composition, cover with a piece of clean gauze, put a circle and a load on top. Two decades later, the appetizer is ready.

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

Pickled tomatoes for the winter - the best recipe

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

Ingredients:

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

Cooking:

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

Keep jars of pickled tomatoes refrigerated. The honey snack will reach readiness and reveal its taste in a week.

Helpful information

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

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

1. Choose firm tomatoes that are about the same size. Perfect "lady's finger", "Adam's apple" and other varieties with small fruits and dense pulp.
2. Tomatoes take longer to pickle. To speed up the process, pierce them with a toothpick in several places. This is necessary if the recipe does not cut off the caps and does not make other cuts.
3. It is convenient to salt the tomatoes in a wide saucepan. If you put the fruits on the bottom in one layer, they will not wrinkle, as when taken out of a jar.
4. Store lightly salted tomatoes in the refrigerator, otherwise they will quickly turn sour and moldy. Especially in the heat.

idei-dlia-dachi.com

In the package, tomatoes are salted in their own juice, so cuts on vegetables are a must. This method of salting takes 2-3 days. But if you add apple cider vinegar or lemon juice, the process will go faster.

Ingredients

• 1 kg of tomatoes;
• 1 tablespoon of salt;
• 1 teaspoon of sugar;
• 4 cloves of garlic;
• 1 bunch of dill.

Cooking

Wash and dry the tomatoes. Cut out the stems from them, and on the reverse side make shallow cruciform cuts. Place the tomatoes in a clean plastic bag. Add salt, sugar, chopped garlic and herbs to them. In addition to dill, you can use parsley or basil.

Seal the bag tightly and shake gently to mix all the ingredients well. To ensure that the juice does not leak out, put the vegetables in a saucepan or put another bag on them.

Store tomatoes at room temperature for 2-3 days. When salted, transfer to a container and refrigerate.

forum.awd.ru

Tomatoes can be poured with both hot and cold brine. In the first case, salting will be faster: you can try it in a couple of days. In the second, you will have to wait 3-4 days. But the tomatoes will be denser: they look fresh, and in the middle they are marinated.

Ingredients

• 1 kg of tomatoes;
• 1 ½ liters of water;
• 3 tablespoons of salt;
• 1 tablespoon of sugar;
• 1 head of garlic;
• 1 horseradish root and leaf;
• 2-3 bay leaves;
• 5-7 black peppercorns;
• 3-5 sprigs of dill.

Cooking

Wash vegetables and herbs. Poke holes in each tomato with a fork or toothpick. Put dill sprigs, horseradish leaves, peeled garlic and tomatoes on the bottom of the pan.

Make a brine: dissolve salt and sugar in water, add bay leaf, peppercorns and horseradish root, cut into circles. Boil. Pour the hot brine over the tomatoes, cover and let them pickle for 2-3 days at room temperature. Then put the snack in the refrigerator.

As an option: you can pour chilled brine over the tomatoes, and put more currant leaves on the bottom of the pan.

naskoruyuruku.ru

An easy-to-prepare and very savory appetizer that is not ashamed to serve. The combination of red and green looks spectacular. You can try it in a day and a half. But the longer the tomatoes are salted, the richer the taste.

Ingredients

• 10 tomatoes;
• 1 liter of water;
• 6-7 garlic cloves;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• 1 bunch dill and parsley.

Cooking

Finely chop the herbs and garlic. The latter can be grated on a fine grater. Stir.

Cut the washed and dried tomatoes crosswise to about the middle. Distribute the greens and garlic filling between the resulting slices. Place stuffed tomatoes in a bowl.

Dissolve salt and sugar in water and fill with this brine. Cover them with a large plate and place oppression on top, such as a jar of water. Keep 1-1.5 days in a warm place, and then put in the refrigerator.

And here is a variation of this recipe, where lemon juice is used instead of brine. Thanks to this, tomatoes are salted faster: you can eat after 5 hours.

If you have your own recipe for salted tomatoes, be sure to share it in the comments.