Canning tomatoes at home is widely used by experienced housewives. This procedure helps to preserve all the beneficial properties of the product, which is rich in organic acids, vitamin C and minerals. Thanks to proper salting, tomatoes retain their consistency and are an excellent addition to main courses in the winter. Let's look at the most delicious recipes in order and highlight important aspects of the preservation process.

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

Classic recipe for canned tomatoes

To twist this way, give preference to plum-shaped tomatoes. Soft fruits absorb too much salt, causing them to quickly wrinkle and acquire a rough aftertaste.

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

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

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

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

Canned tomatoes with horseradish

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

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

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

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

Canned tomatoes without sterilization (cold cycle)

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

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

Canned Cherry Tomatoes with Garlic

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

1. Sterilize jars and lids in advance. Place half a head of garlic on the bottom, after peeling it and chopping the cloves into 2 parts. Add chopped dill and parsley, peppercorns to this.
2. Take a toothpick and use it to make several holes in the stem of the tomatoes. Start placing the tomatoes in the jar, starting with large ones, gradually working your way up to small ones.
3. Cut the bell pepper into strips, alternate them with tomatoes, laying out the fruits in rows. Finally add the remaining garlic.
4. Make a brine from sugar, salt and vinegar, pouring the listed ingredients with filtered water. Pour the product into a saucepan with enamel walls and boil until the granules dissolve.
5. Pour the solution into a jar of cherry tomatoes and seal with tin lids. Turn the containers upside down, place a towel, and leave for 3-4 hours until completely cooled. After this, take the jars to a dark room. After 4 weeks, the tomatoes can be served.

Canned green tomatoes

• unripe tomatoes (green) - 1.3 kg.
• table salt (coarse) - 55 gr.
• drinking water - 1.3 l.
• cherry or currant leaves - 1 sprig
• dill - 1 umbrella
• garlic - 5 cloves
• mustard powder - 15 gr.
• horseradish - to taste

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

It is not difficult to pickle tomatoes for the winter if you have sufficient knowledge regarding preservation technology. Be sure to sterilize the jars, add seasonings at your discretion, and choose fruits of the same size and variety.

Video: how to pickle tomatoes for the winter

The second half of summer is the best time to prepare food for the winter. During this period, housewives pay special attention to canning tomatoes. Pickled tomatoes go well with many everyday and holiday dishes, which contributes to the creation of numerous recipes for their preparation.

100 g of canned homemade tomatoes contains about 109 kcal.

The simplest pickling of tomatoes - step by step photo recipe

If you decide to start canning for the first time, then choosing the right recipe from all the variety will be quite difficult.

We bring to your attention the classic method of preparation, which has been used by thrifty housewives for many years. The recipe below is quite simple and will not cause difficulties even for those who are doing it for the first time.

You can supplement the main ingredients with slices of bell and hot peppers, finely chopped onions and celery. Determine the quantity according to taste.

Your mark:

Cooking time: 45 minutes

Quantity: 1 serving

Ingredients

• Tomatoes (in this case the plum variety: about 1.5-2 kg
• Salt: 2 tbsp. l.
• Sugar: 3.5 tbsp. l.
• Bay leaf: 1-2 pcs.
• Vinegar 9%: 3 tbsp. l.
• Allspice: 2-3 mountains.
• Black peas: 4-5 pcs.
• Dill umbrellas: 1-2 pcs.
• Horseradish: piece of rhizome and leaf
• Garlic: 3-4 cloves

Cooking instructions

First of all, wash the tomatoes thoroughly, select fruits of the same size and check them for spoiled areas: if there are wormholes, put them aside on the tomato.



If you use the “Slivka” variety, note that the center usually marinates poorly and remains hard. To avoid this, pierce the stem of each tomato with a toothpick. It is enough to make 2-3 punctures.



Wash the jars under running water. Use only regular soda as a cleaning agent! After this, disinfect the container.

This can be done in several ways: over a pan of boiling water, in a double boiler, microwave, oven.

At this time, prepare the remaining ingredients.



When all the containers have been processed, place the required amount of herbs, onions, garlic, bay leaves and a mixture of peppers on the bottom.



Fill to the top with tomatoes. Pour boiling water, cover with lids and leave until the liquid cools partially.



Now put a lid with holes on the neck and pour it back into the pan. Boil again, add a portion of salt and sugar. Mix thoroughly.

When the marinade boils, pour it over the fruits. Add vinegar to each jar and cover with lids. After 10 minutes, roll up.

If you don’t have a seaming machine at hand, use thermal or screw lids. In the latter case, you need a special container with a threaded neck.

1. Turn over tightly closed jars and place in a cool place. Wrap in a warm blanket and stay under it for 24 hours. At this point, canning tomatoes can be considered complete.

   

Preparation without sterilization

To prepare one three-liter jar of canned tomatoes without sterilization you need:

• tomatoes of the same size and ripeness - 1.5 kg or as many as possible;
• salt – 30 g;
• 70% acetic acid – 1 tsp;
• sugar – 60-70 g;
• greens (horseradish leaves, currants, cherries, dill umbrellas) – 10-20 g;
• peppercorns – 5-6 pcs.;
• garlic – 2-3 cloves;
• bay leaf – 2-3 pcs.;
• how much water will go in.

How to preserve:

1. Wash and dry the tomatoes selected for preservation.
2. Rinse the greens. Chop coarsely with a knife.
3. Peel the garlic.
4. Take a pre-prepared jar. Place 1/3 of the greens, bay leaves and peppercorns on the bottom.
5. Place 1/2 of the tomatoes and add 1/3 of the herbs. Fill the jar to the top and empty the rest.
6. Heat approximately 1.5 liters of water. Its exact quantity depends on the density of the tomatoes and will be determined after the first filling.
7. When the water boils, pour into a container with tomatoes. Cover the top with a boiled lid.
8. Leave for 20 minutes.
9. Carefully pour the liquid into the saucepan. For convenience, you can put a nylon cap with holes on the neck.
10. Add salt and sugar to the pan. Heat everything to a boil and boil for about 3-4 minutes.
11. Pour the brine into a jar, add acetic acid and roll up.
12. Carefully place the container upside down and wrap it in a blanket. Leave until cool.

After this, return it to its normal position and keep it in a visible place for 2-3 weeks, after which it can be moved to a storage place.

A simple recipe for pickling green tomatoes

To prepare one 2-liter jar of delicious green tomatoes you need:

• unripe tomatoes – 1.0-1.2 kg;
• leaves of garden horseradish, cherries, currants, dill umbrellas - 20-30 g;
• garlic – 4-5 cloves;
• water – 1.0 l;
• salt – 40-50 g.

What to do:

1. Boil clean water, add salt, stir. Cool completely.
2. Wash the tomatoes and greens for pickling. Dry.
3. Peel the garlic cloves.
4. Chop coarsely with a knife or simply tear the greens with your hands and place half of them on the bottom of the container. Add half the garlic.
5. Fill to the top with green tomatoes.
6. Place the remaining herbs and garlic on top.
7. Pour in cold brine.
8. Place the nylon cap in boiling water for a minute and immediately put it on the neck.
9. Place the workpiece in a storage place, it is advisable that the temperature there is not lower than +1 and not higher than +5 degrees.
10. After 30 days, salted green tomatoes are ready.

Tomato slices

For this recipe, it is advisable to take large and fleshy tomatoes with small seed chambers; irregularly shaped fruits are also suitable.

To prepare five liter jars you need:

• tomatoes - 6 kg or as much as it takes;
• water – 1 l;
• vegetable oil – 100-120 ml;
• salt – 30 g;
• vinegar 9% - 20 ml;
• sugar – 60 g;
• fresh dill – 50 g;
• garlic – 5 cloves;
• onions – 120-150 g;
• laurel – 5 leaves;
• peppercorns – 15 pcs.

Process step by step:

1. Wash the tomatoes selected for preservation. Then carefully cut into slices. Small ones can be cut into 4, and large ones into 6 parts.
2. Peel the onions and cut them into half rings. Place the onion on the bottom.
3. Peel the garlic and place it whole in jars.
4. Add bay leaf and pepper.
5. Wash and chop the dill. Send to other components.
6. Pour a tablespoon of oil into each container.
7. Fill to the top (not very tightly) with chopped tomatoes.
8. To make the brine, boil water in a saucepan. Add sugar and salt and wait until dissolved. Add vinegar last.
9. Carefully pour the resulting marinade into the jars so that 1 cm remains to the top. One liter container requires about 200 ml of brine.
10. Cover with lids on top. Carefully place the filled container in a bowl of water and sterilize for a quarter of an hour.
11. Roll up and turn upside down. Cover with a blanket and let stand until completely cool.

Tomatoes in jelly - simple and tasty

The calculation of the products is given for a liter jar, but usually the amount of brine is about three jars, so it is better to immediately take vegetables in triple quantities. For one serving you need:

• the smallest tomatoes – 500-600 g;
• onion – 50-60 g;
• garlic – 4-5 cloves;
• sugar – 50 g;
• gelatin - 1 tbsp. l.;
• salt – 25 g;
• vinegar 9% - 1 tsp;
• bay leaf;
• peppercorns – 5-6 pcs.

Algorithm of actions:

1. Wash the tomatoes and dry them.
2. Peel the onion and cut into rings.
3. Peel the garlic.
4. Place onions, garlic and tomatoes in a jar.
5. Pour boiling water over the contents and cover with a lid. Leave for 10 minutes.
6. Separately, boil a liter of water with bay leaf, pepper, salt and sugar. Add vinegar.
7. Drain the boiling water from the jar, add gelatin and add brine.
8. Roll up the lid. Keep upside down under a blanket until completely cool.

Pickling tomatoes with garlic

To quickly pickle tomatoes with garlic you need:

• tomatoes – 1.8 kg or as much as will fit in a 3 liter container;
• garlic – 3-4 medium-sized cloves;
• vinegar 9% - 20 ml;
• sugar – 120 g;
• salt – 40 g;
• water - how much will be needed.

How to preserve:

1. Wash the tomatoes and put them in a jar.
2. Pour boiling water over it. Cover the top with a lid.
3. Leave for 20 minutes.
4. Pour the water into a saucepan. Boil
5. Peel the garlic, press through a press and place in the tomatoes.
6. Pour salt and sugar directly into the jar.
7. Pour boiling water over the contents and add vinegar last.
8. Turn it upside down, wrap it in a blanket and let it cool until it cools.

With onion

For three liter jars of tomatoes and onions you need:

• tomatoes - 1.5 kg or as much as is included;
• onions – 0.4 kg;
• salt – 20 g;
• sugar – 40 g;
• oils – 20 ml;
• vinegar 9% - 20 ml;
• bay leaf – 2 pcs.;
• peppercorns – 6 pcs.

What to do:

1. Wash the tomatoes. Make a cross on the tops. Place in boiling water. After a minute or two, remove the fruits with a slotted spoon and place them in ice water.
2. Carefully remove the skin and cut with a sharp knife into circles 6-7 mm thick.
3. Peel the onion and cut into rings of the same thickness.
4. Fill the jars with vegetables, alternating layers.
5. Boil water with pepper, bay leaves, sugar and salt.
6. Pour in oil and vinegar.
7. Pour brine over the tomatoes. Cover with lids.
8. Sterilize in a tank of water for a quarter of an hour.
9. Roll the lids.
10. Turn it upside down and wrap it in a blanket. Keep it like this until it cools completely.

With cucumbers

To preserve tomatoes and cucumbers you need to take (for 3 liters):

• tomatoes - about 1 kg;
• cucumbers no longer than 7 cm - 800 g;
• pickling greens – 30 g;
• garlic – 3-4 cloves;
• salt – 20 g;
• sugar – 40 g;
• vinegar 9% - 20 ml;
• water – 1 l.

Step by step process:

1. Soak the cucumbers in water, wash well, dry and cut off the ends.
2. Wash the selected tomatoes and dry them.
3. Rinse pickling greens (usually dill umbrellas, currant and cherry leaves, horseradish leaves) with water and shake well.
4. Chop into large pieces with a knife.
5. Peel the garlic cloves.
6. Place half the herbs and garlic in a sterile jar.
7. Place the cucumbers vertically.
8. Place the tomatoes on top and lay out the remaining herbs and garlic.
9. Boil water and pour into a filled jar. Place the lid on top.
10. Soak vegetables in boiling water for 20 minutes.
11. Drain the water into the pan.
12. Add salt and sugar.
13. Heat to a boil. Pour in vinegar.
14. Pour boiling brine over assorted vegetables.
15. Using a seaming machine, roll up the lid.
16. Turn the jar upside down and cover with a blanket. Keep in this state until completely cooled.

Simple assorted tomatoes and vegetables

For 5 liter jars of a beautiful assortment you need:

• yellow and red tomatoes – 1 kg each;
• the smallest cucumbers – 1.5 kg;
• carrots - 2 medium root vegetables;
• garlic cloves – 15 pcs.;
• multi-colored sweet pepper – 3 pcs.;
• sugar – 40 g;
• vinegar 9% - 40 ml;
• salt – 20 g.

1. Wash the tomatoes and cucumbers. Cut off the ends of the latter.
2. Peel the carrots. Cut it into circles or cubes.
3. Peel the garlic.
4. Remove the seeds from the peppers and cut them into long strips.
5. Pack all vegetables approximately equally into jars.
6. Heat about 2 liters of water to a boil and pour over the assortment. Place the lids on top.
7. After 10 minutes, pour the liquid into the pan. Boil it again.
8. Repeat filling.
9. After 10 minutes, drain the water again and bring to a boil. Add salt and sugar. Stir until completely dissolved and add vinegar.
10. Pour the boiling marinade over the assortment and roll up.

Turn the rolled up jars upside down, then cover them with a blanket and keep until cool.

Homemade tomato preparations will taste better if you follow the recommendations below:

1. It is advisable to choose oval or elongated tomato varieties with thick skin for pickling. “Novichok”, “Liza”, “Maestro”, “Hidalgo” are suitable. The fruits must be at the same stage of maturity.
2. To make jars of pickled tomatoes look more elegant, you can add small ones weighing 20-25 g to regular-sized fruits. The varieties “Yellow Cherry” and “Red Cherry” are suitable for this. Small tomatoes will fill the voids well.
3. If the recipe calls for cutting tomatoes into circles or slices, then preference should be given to meaty varieties with small and few seed chambers. Of the old varieties, this is “Bull's Heart”, and of the new ones, these are “King of Siberia”, “Mikado”, “Tsar Bell”.

After the jars have cooled under the blanket and are turned over to their normal position, there is no need to rush to move them to their storage location. It is advisable to keep it in sight for about a month in order to notice cloudiness of the brine or swelling of the lid in time.

We look forward to your comments and ratings - this is very important to us!

Pickled tomatoes are one of the popular preparations for the winter. They are an excellent substitute for tomato paste, ketchup and tomato dressing when preparing 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 sealed; the brine may become cloudy and the jars may explode.

An ideal option for quick salting is cold rolling of tomatoes.

Benefits of cold salting

The cold method of pickling tomatoes has many pros:

• The pickles turn out much tastier than when rolled in other ways;
• Less loss of vitamins from tomatoes (due to lack of heat treatment);
• Doesn't take much time.
• Easy salting technology;
• There is no need to boil the water for the brine;
• Tomatoes can be consumed within 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 spoil.

Preparing for pickling

First, let's select the tomatoes that we will salt:

• Tomatoes must be of the same degree of ripeness (you cannot take green, pink and red tomatoes for one container);
• The fruits should not show signs of rotting or mold;
• Tomatoes should not be broken or soft;
• You should not pick tomatoes that have damage - cuts or punctures - for pickling.

All tomatoes need to be separated from the stalks, rinsed well, dried with a soft towel and a neat puncture made next to the stalk (so that the skin of the tomatoes does not crack when storing them in brine).

First, select tomatoes of approximately the same size. When you run out of identical tomatoes, you can salt tomatoes of different sizes in one container.

Next we prepare container, in which we will carry out salting:

• If we use jars, we should wash them thoroughly (preferably with detergent) and sterilize. To do this, hold the glass container over steam for 3–5 minutes, then set it to cool, covering it with a clean towel;
• Containers made from other materials should be Rinse(using detergents);
• Used for pickling container maybe with defects, because we won't need to roll it up.

Then select salt. The following types of salt are used for pickles:

• Iodized. Rich in iodine, sometimes gives a slight bitter taste;
• Marine. Rich in various microelements, but if magnesium is removed from it, then it is ordinary table salt;
• Black. Rich in potassium, beneficial for the human body;
• Hyponodium. Salt for hypertensive patients because it uses potassium and magnesium salts. This prevents fluid retention and increased blood pressure.

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

Recipes

1. Cold pickling of tomatoes

Products, necessary 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 horseradish. You can take currant leaves (white) or

Step 1. We prepare the container for pickling.

Step 2. Preparing the tomatoes. Be sure to get a puncture!

Step 3. We place plant leaves 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. Place the tomatoes tightly together. You need to make sure that the tomatoes are not crushed or damaged. It is advisable to place tomatoes with the punctures facing up. When 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 boiled cold water over the tomatoes.

Products, necessary 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 horseradish or root.

Step 1. Let's prepare container.

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

Step 3. Posting spices to the bottom of the container.

Step 4. Lay out in layers tomatoes. Place spices between layers. Leave about 2-5 centimeters of free space.

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

Step 6. Making mustard traffic jam to prevent rotting and mold on tomatoes. Fold 3 times gauze(bandage) and cover the surface of the tomatoes placed in the container. We leave gauze around the edges in double or triple the size of the neck of the container. Pour mustard powder or mustard seeds onto cheesecloth so that all the tomatoes are closed. Cover the top of the mustard with the hanging edges. Close the container with a lid.

3. Cold pickling of green tomatoes

Products, necessary 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. We process the tomatoes (wash them, remove the stalks). We make a puncture next to the hole for the stalk.

Step 3. Place horseradish (currant, cherry) leaves on the bottom of the container.

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

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

Step 6. Pour the brine into the container with the tomatoes. Do not add salt sediment!

Step 7 Fill the neck of the container with mustard powder. The containers should be closed with lids scalded with boiling water.

4. Cold dry pickling of tomatoes

Dry salting is usually carried out in wooden tubs. Tomatoes are infused under a wooden press(lid), so they turn out 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 the tomatoes: wash them, separate the stems, and pierce them with a fork.

Step 3. Cover the bottom of the tub with leaves and dill.

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

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

Step 6. We cover the leaves with a wooden circle and place a weight.

Step 7 Let the tomatoes sit in a warm place for 24 hours.

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

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

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

Storage of workpieces

Prepared salted tomatoes should be stored in a cold or cool place. In summer it could be a refrigerator or.

In winter, storage is ideal balcony If you keep tomatoes in a warm room, they will quickly turn sour and become tasteless.

Keep cold salted tomatoes can be all winter. And use it 3-4 weeks after salting.

Cold pickling of tomatoes allows save money time, prepare pickles rich in vitamins and minerals.

How to properly salt tomatoes in a cold way in a wooden barrel, see video:

Before starting to prepare various pickles and preserves, any housewife must first properly sterilize the jars.
The sterilization process is simple, although it takes an extra five to seven minutes. However, despite the time spent, you will protect yourself from problems with cloudiness or souring of the cans later during storage.

Today I will share this recipe with you.
In general, there are many ways to pickle tomatoes: in barrels, in jars, pickling, in their own juice, etc. But I’ll tell you my way, the one I’m used to. For my family it is very tasty.

So, in order to deliciously pickle tomatoes for the winter, we will need the following ingredients:

- tomatoes are the same, medium size – 9-10 pieces
- salt (according to the scheme - see the recipe itself)
- sugar (according to the scheme - see the recipe itself)
- bay leaf (3-4 leaves),
- dill seeds (a handful),
- allspice peas (6-8 pieces),
- cloves (6-8 pieces)
- garlic – 4-5 cloves
- water.

We will do the salting in two-liter jars. The fact is that sometimes in winter you take out a three-liter jar, open it, everyone eats a little bit, and this jar sits in the refrigerator, sour, covered with mold, until you throw it out completely.
Therefore, in recent years, I decided not to waste my money and my strength, but to carry out the salting in two-liter jars.

So, step by step recipe .

1) Step one.
Preparing the ingredients.

2) Step two.
Place ingredients in jars.

At the very bottom we place garlic, bay leaf, allspice, and cloves.
On top – fill the jar with tomatoes. After the first layer of tomatoes, pour dill seeds into the jar. Then we lay the next layers of tomatoes to the very top (as in the photo).

3) Step three.
Filling it for the first time.

Fill the contents of the jar with boiling water from the pan for the first time and let it brew for five minutes. Then pour it back into the pan and put the pan back on the fire.
While the pan is on the fire, pour salt and sugar into the water according to the following scheme:

The usual ratio is 2 tablespoons salt – 3 tablespoons sugar,
- if the tomatoes are sour, then the ratio should be as follows: for 2 tablespoons of salt - 8 tablespoons of sugar,
- if you want the finished tomatoes to be sweeter, then the ratio should be this: for 3 tablespoons of salt - 16 tablespoons of sugar.

4) Step four.
Fill it a second time.

As soon as our brine in the pan has boiled, pour it into our jar of tomatoes a second time. Fill to the very neck.
Finally, add two teaspoons of 70% vinegar directly to the jar.

5) Step five.
We twist it.

Cover the jar with a metal lid that has also been sterilized in advance and screw it on.
Then we turn the jar of salted tomatoes upside down with the lid and quickly place it on a blanket and cover it with a blanket (as in the photo) so that it does not cool down for a long time, so that the hot brine penetrates better into the tomatoes.

So, basically, I told you the secret of how to salt tomatoes.
Fast and reliable. Everything takes me 30 minutes for three two-liter jars.
The shelf life of pickles with tomatoes is 1-2 years in the cellar. In warm conditions - up to 1 year.

Salted or pickled tomatoes are a tasty and healthy winter snack. There are several ways to pickle tomatoes for the winter, each of which has its own characteristics. Tomatoes are canned and pickled fresh, in their own juice, with vinegar, herbs and garlic using the cold or hot pouring method. They go well with various vegetables, herbs and spices, and the cooking process itself does not take much time.

Sealing tomatoes for the winter - cooking secrets

Before using one of the delicious recipes for pickling tomatoes, you need to know some features, namely:

• For good salting, choose medium and small sized tomatoes (cherry tomatoes); large fruits are best preserved in slices or juiced from them for the winter.
• You should not mix different varieties of tomatoes in one container or vegetables that differ greatly in size.
• To prevent tomatoes from cracking after salting, they are pierced in several places with a toothpick or needle during the cooking process.
• Most often, these vegetables are salted in a plastic and wooden barrel, bucket, pan or glass jars, which are thoroughly washed before storing and, if necessary, sterilized under steam or boiling water with soda for 20-30 minutes.
• Any variety of tomatoes is suitable for preparing salads and appetizers: yellow, red, pink and unripe green fruits. In particular, canning of different types depends on the chosen recipe and the additives used.
• Tomatoes can be combined with any vegetables and herbs, but the most traditional seasonings are garlic, pepper and various herbs. For marinade and as preservatives at home, vinegar, aspirin or citric acid dissolved in water are usually used.
• It is better to store ready-made seams in a dark, dry and fairly cool room in which the temperature does not rise above 20 degrees.

To get a tasty snack, take vegetables that are not too overripe or large, with a dense structure.

For canning, do not use fruits that are damaged, rotten, spoiled or soft, and when pickling fresh green tomatoes, a special recipe is used.

The cooking technology may differ, but at home it is best to salt tomatoes cold or hot according to one of the proven and simple recipes.

“Classic” tomatoes in a jar - traditional method of salting

For one standard three-liter jar you will need the following ingredients:

• medium-sized red tomatoes;
• several umbrellas of fresh dill (2-3 pcs.);
• bay leaf, peppercorns and 2-3 garlic;
• 2-3 leaves of currants or horseradish.

Glass jars are thoroughly washed, wiped and, if necessary, sterilized. Garlic, bay leaves, dill and other herbs are placed alternately at the bottom of each jar.

Well-washed and sorted tomatoes are placed in containers, stacked tightly against each other. All ingredients are carefully poured with boiling water and left to cool. At this time, they are preparing the marinade. For one jar in 1.5 liters of water, dilute 1 spoon of salt, 2 sugar and 50 grams of table vinegar.

As soon as the water from the first pour has cooled to room temperature, it is drained and the prepared hot marinade is immediately poured over the vegetables and herbs. The lids are rolled up, the pieces are turned over and wrapped in a thick, warm cloth or blanket.

To preserve more beneficial and flavorful properties, many people prefer to roll tomatoes in jars using the cold method without boiling water or sterilization. To do this, they are salted with the same ingredients, only instead of boiling water and double pouring, the brine is prepared from cold water (it is better to use well or artesian water). Before rolling the lids, add a little citric acid or a crushed aspirin tablet, which prevents mold from forming during storage.

Salted Cherry tomatoes with garlic and sweet pepper

A very tasty snack with small cherry tomatoes, for the preparation of which you take the following ingredients and spices per one liter jar:

• fresh tomatoes - 600-700 gr;
• 1 bell pepper;
• dill, bay leaf, parsley;
• garlic and allspice (5-7 peas).

In a pre-prepared and well-washed jar, place dill, allspice peas and used herbs with garlic at the bottom. Next, tomatoes and sweet peppers in dense layers. To make the appetizer spicy and piquant, you can add capsicum to the main ingredients, but no more than a quarter of a small pod.

Boil water on the stove, add bay leaf, salt and sugar. Hot boiling water is poured into the containers and left to salt for 25-30 minutes. After this time, the liquid from the jar is poured back into the pan, brought to a boil again, then vinegar is poured in, the jars are filled with new marinade and the lids are rolled up tightly. The jars are turned over, wrapped in warm cloth and sent to a cool cellar.

Such tomatoes have a pleasant sweet and sour taste, and they can be eaten within 10-14 days after seaming, served as an independent snack or as an excellent addition to various hot dishes.

Green tomatoes with spices - a simple salting recipe

Properly prepared green tomatoes have an interesting taste, so many people prefer to salt the unripe fruits and do this most often according to the cold salting recipe, which requires:

• fresh green tomatoes - 1 kg;
• sugar, salt and allspice;
• well or artesian water;
• dill, currant and horseradish leaves;
• garlic and mustard seeds.

The vegetables are thoroughly washed, the garlic is peeled and divided into slices. The pan or jars are washed and, if necessary, sterilized. Dill umbrellas, currants and horseradish leaves are placed at the bottom of the container. Next, lay out the tomatoes - the larger ones on the bottom, and the smaller ones on the top layer.

Sprinkle the remaining herbs and mustard seeds on top. Add salt to cold, clean water, mix and pour the resulting solution over the decomposed vegetables and spices.

Then pour in a little vinegar. If tomatoes are prepared in enamel pots or barrels, then you can put a plate with a weight on top so that they stand “under pressure” for 1-2 days.

Skinless tomatoes in their own juice - delicate salad

To prepare tomatoes in tomato paste use:

• large, slightly overripe tomatoes (for making paste);
• fresh red fruits with a dense structure;
• sugar, salt, peppercorns;
• garlic, herbs and apple cider vinegar.

The tomatoes are thoroughly washed, the stem is cut out and the skin is removed. To make the skin easy to remove, first immerse the tomato in boiling water and then cool it sharply. Blanched and peeled fruits are placed in jars with garlic and herbs, pour boiling water over again, let stand for 15-20 minutes and drain the brine.

At this time, prepare tomato paste. To do this, overripe tomatoes are passed through a blender or meat grinder until a homogeneous puree is formed. All this is poured into a saucepan and boiled over low heat for about 15 minutes with salt and sugar to taste and sunflower oil.

At the end of cooking, add a little table vinegar and fill the contents of the jars with hot juice, after which they immediately roll up the lids, turn them over and cool.

For piquancy, red and black ground pepper (to taste) is additionally added to the tomato juice during the cooking process.

Canned tomatoes halves in spicy sauce with celery

An unusual-tasting dish is obtained by using a hot sauce, such as Tabasco, or homemade sauce with black and red pepper and sprigs of fresh celery.

To prepare this savory snack we will need:

• tomatoes – medium-sized, with a dense structure;
• green celery stalks;
• black and red pepper, ground;
• dill, parsley, cilantro.

Some tomatoes are blanched and carefully peeled. Then cut into equal slices and place in a jar with pepper and spices. All this is poured with boiling water and allowed to cool, after which the water is drained.

At the same time, prepare a spicy, juicy filling. To do this, the remaining amount of tomatoes is cut into slices and sent to the pan. Chopped garlic, herbs, hot sauce, ground pepper, salt and a little sugar are also added there.

10 minutes after stewing, the contents of the pan are poured into a bowl and everything is brought to a puree state in a blender or with a special stirrer, after which it is passed through a sieve and brought to a boil again on the stove and vinegar is added.

Pour the hot solution into the containers and seal the lids tightly.

Lightly salted green tomatoes with apples - an ideal winter snack

It is better to salt tomatoes in this way in a barrel or bucket. If you follow the original recipe and age, you will get a tasty, juicy and refreshing snack.

To prepare tomatoes with apples in a barrel, you need to stock up on the following ingredients:

• green tomatoes;
• ripe, juicy apples (we use the “Simirenko” variety);
• leaves of horseradish or black currant;
• garlic, dill and other herbs;
• salt, sugar and other spices to taste.

The apples are washed and cut into large slices. Tomatoes are pierced with a toothpick at the stem. Horseradish and greens are washed and chopped. Next, the tomatoes, along with the apples, are placed in a saucepan in layers, covering each layer with cherry leaves, currants and cloves of garlic, sprinkling everything with salt and a small amount of sugar.

As soon as the container is filled, cover it with a thick layer of dill, use cabbage leaves, then compact the vegetables and place them under pressure for 2-3 days.

As soon as the contents in the barrel yield juice, transfer the container to a cold and dry place. After a few days of such storage, the lightly salted and refreshing snack is ready.

Pickled barrel tomatoes in glass jars

This recipe allows you to salt vegetables in jars, but the resulting taste is no worse than when aged in wooden or plastic barrels.

To prepare pickled tomatoes, you need to collect the following products:

• 1 kilogram of medium tomatoes;
• garlic, dill leaves or seeds;
• fresh celery leaves;
• table salt and sugar.

Wash the tomatoes and carefully cut out the stalk with a sharp knife, and instead insert small garlic cloves. Next, garlic, dill, celery and tomatoes are placed in a well-washed jar, alternating with each other so that the cut point faces upward.

Boil water with salt and sugar in a saucepan, add a little sunflower oil and vinegar at the very end of cooking. The hot marinade is poured into glass containers and left to ferment for several days, loosely covered with lids. As soon as bubbles appear on the surface, taste the brine.

If necessary, add a little more salt or vinegar and put it in the refrigerator for 5-7 days, during which time the appetizer will be completely ready to serve.

Tomatoes with onions and spices - a simple recipe for rolling

Onions will give the tomatoes a bitter but pleasant taste, and the addition of hot pepper will make the appetizer ideal for hearty meat dishes.

To prepare it, take the following ingredients for one liter jar:

• 500 grams of fresh red tomatoes;
• garlic and fresh onions;
• parsley, dill and other herbs to taste;
• black peppercorns, bay leaves;
• set of spices for marinade.

Chop the greens and place them on the bottom of the container you are using along with the peeled garlic cloves. Vegetables are washed and pierced with a toothpick. The onions are peeled and cut into rings, and then placed interspersed with tomatoes in a jar.

The brine is prepared on the stove according to the classic recipe: salt, a little sugar, if necessary, bay leaf and allspice are added to boiled water.

Boil the marinade for 15 minutes, and at the end add a spoonful of refined oil and fresh vinegar. The contents of the pan are filled with prepared vegetables and spices and rolled up with lids.

Tomatoes can be cut into slices according to this recipe, but then choose fruits with a firm pulp structure for pickling. You can add “fontanel” cucumbers to the proposed products and make assorted cucumbers in three-liter jars. The cucumbers are first peeled from the ends and soaked in water, and then sorted into containers along with other ingredients.