Autumn is a wonderful time when hardworking summer residents reap a generous harvest. But the joy of this process can be overshadowed by the fact that some vegetables (in particular tomatoes) cannot be stored for a long time. What saves gardeners is the ability to make pickles for the winter. Almost every housewife can boast of her own signature recipe for pickling or pickling ripe vegetables. But not every woman knows how to prevent green tomatoes from going to waste. After all, sometimes there are a lot of them. Pickling green tomatoes with mustard is an ideal way to solve this problem.

It turns out that the secret of using mustard as a preservative was known to our grandmothers and great-grandmothers. But it was forgotten, since cheap acetic acid appeared in the 20th century. She replaced the bitter paste mixture from the recipes of many housewives. In the 21st century, seasoning made from the seeds of the mustard plant has again appeared on the tables of Russian women, not only as a seasoning, but also as a preservative. The classic recipe for pickling green tomatoes with mustard has many variations. This is justified, since the taste of the resulting snacks changes.

Features of pickling green tomatoes for the winter with mustard

Using a dry or paste-like bitter mixture when preparing pickles for the winter is a way to preserve any product from mold.

There are several proven methods for using mustard in various pickles:

1. Canning in a hurry for short-term storage. The inside of the plastic lid is moistened with boiled water and thickly sprinkled with dry mustard. Then the jar of green tomatoes in mustard is carefully sealed with a lid, being careful not to spill the bitter powder.
2. The “mustard cork” method of corking. A jar of green vegetables is not filled to the top with marinade or brine, leaving a few centimeters of empty space. Green tomatoes are covered with gauze on top. Its size should be twice the size of the neck of the container. Pour a thick layer of dry mustard up to the neck on the gauze in the jar and cover it with the remaining gauze. After this, the container is carefully sealed with a plastic cap.
3. Pickled or salted tomatoes, sealed with a mustard cork, are stored in a cold place for about six months.

Rules for choosing tomatoes

Tomatoes used for preparing pickles for the winter must meet the following requirements:

1. Be small in size. Large specimens may be damaged when passing through the neck of the container.
2. Contain a large number of useful elements.
3. There should be no damage, dents or scratches on the skin, otherwise the tomato will acquire an unpleasant taste when salted or will completely deteriorate.

Green salad tomatoes should not be used for pickling and canning.

How to pickle green tomatoes with dry mustard

There is a traditional recipe for pickling green tomatoes. To prepare salted fruits in a three-liter jar you need to take:

• 2 kg of green tomatoes, no larger than 4 - 5 cm in diameter;
• 30 g mustard powder;
• 60 g table salt;
• 1 tsp granulated sugar;
• 1/5 tbsp. black peppercorns;
• 5 bay leaves;
• a small head of garlic;
• horseradish leaf;
• dill to taste.

To prepare salted green tomatoes with mustard, use the following recipe.

1. The jar is pasteurized using boiling water.
2. Place black pepper, table salt and sugar, dill, horseradish and 2 bay leaves on the bottom. 4 - 5 cloves of garlic are cut into quarters and placed there. 20 g of mustard is poured over the mixture.
3. Tomatoes are poured with boiling water and placed in one layer. Then 2 bay leaves are placed on them. Place the next layer of green tomatoes and repeat the same.
4. After filling the jar ¾ full with fruits, add cold water.
5. Then pour boiling water over a piece of parchment paper 8 by 8 cm and cover the fruits with it, folding the edges.
6. Screw on the lid and put it in a cold, dark room for 3 weeks.

Salted green tomatoes with mustard

Among the methods of salting green tomatoes with mustard, the most popular is the following:

• 2.5 kg of green tomatoes of any size;
• 3 tbsp. l. mustard;
• 60 g table salt;
• 2 tsp. granulated sugar;
• 1/5 tbsp. l. black peppercorns;
• 3 cloves of garlic.

The recipe for pickling salted tomatoes with mustard differs from the previous one only in that instead of a dry mixture, a ready-made sauce is used. It should be added along with bay leaves, layer by layer.

Important! When using a paste-like mustard mass, it is recommended to increase the amount of sugar to 2 tsp, and, on the contrary, reduce the garlic cloves to 3 pieces.

Pickled green tomatoes with mustard

Pickled tomatoes with mustard require less effort on the part of the housewife. To prepare them you need:

• 2 kg of tomatoes;
• 2 tsp. salt;
• 2 tsp. mustard;
• 20 g mustard powder;
• 2 tsp. granulated sugar;
• 4 cloves of garlic;
• Bay leaf;
• ground pepper and peas;
• 3-4 sprigs of dill.

Recipe for pickled green tomatoes:

1. Tomatoes are processed using tap water and then boiling water. After this, they are wiped with a napkin and left to cool for 5 minutes.
2. At this time, the jar is pasteurized by placing it in an oven heated to 100 degrees.
3. Peel and cut the garlic into small strips. It is added to the bottom of the jar, along with spices, dill and bay leaves.
4. Add a small amount of warm water, dissolve salt, sugar and mustard sauce in it.
5. Tomatoes are placed in the jar, filling the space by ¾.
6. The fruits are poured with cold water, and a cloth made of natural material is placed on top. Its edges are folded so that they do not stick out.
7. The lid is screwed on. The jar is sent to a cold place for 5 - 7 days.

Pickled green tomatoes with mustard for the winter

Recipe for green pickled tomatoes with mustard for the winter:

Spices selected to the hostess’s taste are placed at the bottom of the jar, and then green tomatoes are tightly placed in the container.

The marinade for 3 three-liter jars is prepared as follows:

1. Approximately 4.5 liters of purified water are mixed with 3 tbsp. l. rock salt and granulated sugar.
2. The resulting solution is boiled for several minutes.
3. Then add 2 tbsp. l. dry mustard powder, 3 tbsp. l. vinegar and 3 tbsp. l. vegetable oil.

The marinade is poured into a jar with fruits, the container is pasteurized for 20 minutes. Then cover with a tin lid, previously scalded with boiling water, and close the jar with a key.

Green tomatoes with mustard in a pan

The taste of tomatoes cooked in a pan is familiar to everyone since childhood. Pickling green tomatoes with mustard in this way is still possible today, so anyone can try the nostalgic dish again.

For salting you will need:

• 1 kg of tomatoes;
• 1 hot pepper;
• dill and bay leaf;
• 3 cloves of garlic;
• 1 tsp. black pepper peas;
• 1 tbsp. l. rock salt;
• 1 tbsp. l. granulated sugar.

The dish must be prepared according to the following recipe:

1. Tomatoes are thoroughly washed with tap water.
2. Holes are made in several places in the fruit and thinly sliced ​​garlic is placed there.
3. Pour 3 liters of water into an enamel pan and bring it to a boil. Add salt and sugar. The liquid is cooled to room temperature.
4. Add garlic, hot pepper, black peppercorns and bay leaf to the pan. The marinade is left to cool for 2 hours.
5. Tomatoes are placed in the brine and left there for 2 days to ferment. The pan is stored in a warm room out of direct sunlight.
6. The container is opened, the marinade is mixed, and then moved to a cold room for 5 days.

Green tomatoes with cold mustard

To prepare salted green tomatoes with mustard for the winter in a cold way you will need:

• 5 kg of tomatoes;
• medium head of garlic;
• horseradish leaves;
• 80 ml mustard sauce;
• 2 tbsp. l. granulated sugar;
• 1 tbsp. l. table salt;

The most delicious preparation is obtained if you follow the recipe:

1. A 5 liter pan is pasteurized using boiling water. The walls of the container are generously coated with mustard.
2. Bay leaves, dill and horseradish leaves are placed in a saucepan.
3. Place the washed tomatoes in a container. Pour purified or filtered water with dissolved sugar and salt.
4. For 2-3 days, the container is placed in a room at normal temperature. After the fermentation process has begun, the workpiece is moved to a colder room.

Terms and conditions of storage

Conditions and time frame for storing green tomatoes prepared for the winter:

• It is recommended to store the workpiece at a temperature no higher than 7 degrees. If the jars are stored in a warm room, the tomatoes will become sour faster.
• To increase the shelf life of tomatoes, it is recommended to put them in a place where the sun's rays do not reach them.
• If the pickle is uncorked, its contents must be eaten within 3 days. Otherwise, the tomatoes will become unfit for consumption.

Warning! Spoiled tomatoes can lead not only to poisoning, but also to more serious illnesses. Therefore, if you doubt the freshness of the product, it is better to refuse food without risking your own health.

Conclusion

Pickling green tomatoes with mustard is an activity accessible to every housewife. By following the rules and proportions, you can prepare a delicious snack with a minimum of effort.

Any homemade preparation is an excellent treat for any table and for any occasion.

Tomatoes with mustard for the winter have a special aroma and unique taste. They are ideal as a cold appetizer or as an addition to main vegetable, meat and other dishes.

Salted, canned, pickled, lightly salted tomatoes with mustard for the winter - there are many recipes, it’s impossible to list them all. But the best preservation recipes can only be considered those that have been time-tested.

Tomatoes with mustard for the winter - general principles of preparation

To prepare tomatoes with mustard for the winter, choose strong, elastic, not overripe fruits without any signs of spoilage or damage. It is best to use fleshy varieties of tomatoes, otherwise the tomatoes will turn out too watery and, accordingly, not so tasty. Before you start preparing tomatoes with mustard for the winter, the tomatoes should be sorted, selecting them by size, degree of ripeness and variety, then thoroughly washed and dried. Thanks to this simple preparatory stage, the product will be of excellent quality and unsurpassed taste.

The remaining ingredients included in the preservation: herbs, leaves, garlic, vegetables and other products should also be thoroughly washed and dried. Spices should be selected of high quality: if the recipe uses ground spices, it is best to grind them yourself rather than buy ready-made ones in bags; the salt should be coarsely ground, but without any impurities; You can use any vinegar - table, apple, wine.

Another main ingredient for tomatoes with mustard for the winter is two types - regular mustard powder and French mustard beans. The differences between them are significant. If the first type of mustard gives the dish special spicy notes and a specific aroma, then the second type is softer and the tomatoes turn out especially tender.

1. A simple recipe for tomatoes with mustard for the winter

Ingredients:

Two kilograms of ripe tomatoes;

Half a pod of hot pepper;

Liter of water;

Three to five cloves of garlic;

10 grams of dry mustard;

Dill sprigs and seeds;

50 grams of sugar;

60 grams of salt.

Cooking method:

Pour clean water into a small saucepan, add sugar and salt, boil the brine for two to three minutes before pouring.

We thoroughly rinse the tomatoes, dry them, and carefully place them in a three-liter sterile jar, being careful not to compact them too much so that they do not burst.

Chop the pepper and garlic, remembering to wear gloves so as not to inadvertently get burned when processing the hot pepper.

Add bay leaves, dill - seeds and branches, chili and garlic to the tomatoes in the jar, cover everything with dry mustard.

Pour boiling brine over the prepared ingredients and roll up.

Cool under a blanket, turning the jar upside down for about 14-15 hours.

2. Tomatoes with French mustard for the winter

Ingredients:

About eight small ripe tomatoes;

Two cloves of garlic;

A few sprigs of cilantro and dill;

A couple of bay leaves;

20 grams of sugar;

15 grams of salt;

A teaspoon of French mustard;

Ten black peppercorns;

10 ml vinegar;

Liter of water.

Cooking method:

1. Prepare the tomatoes for canning: wash, dry, place in a clean, washed and sterilized jar.

2. Add whole peeled garlic cloves, bay leaves, herbs, mustard and black pepper.

3. Pour in the boiling water and immediately carefully pour it into the saucepan, being careful not to pour out the ingredients already in the jars.

4. Prepare the brine: boil the drained liter of water with sugar and salt, pour vinegar into the boiling liquid, stir.

5. Pour hot brine over the tomatoes.

6. Roll up the jar and cool.

3. Salted tomatoes with mustard for the winter

Ingredients:

Tomatoes are the same size and variety;

One and a half liters of water;

A few black peppercorns;

Bay leaves;

80 grams of sugar;

50-60 grams of salt;

50 grams of mustard powder;

Horseradish leaves;

Carrot;

Dill umbrellas;

Cherry and currant leaves.

Cooking method:

1. Place prepared tomatoes, garlic, carrots grated on a Korean carrot grater, horseradish leaves, currants, cherries and peppercorns into a sterile jar.

2. Add mustard, sugar and salt.

3. Fill all ingredients with cool boiled water.

4. Cover the jar with a lid and shake well so that all the spices are evenly distributed.

5. Leave the can of tomatoes for three days on the kitchen counter at room temperature, then roll it up and put it in a cool place.

6. You can use the preparation after three weeks.

4. Barrel tomatoes with mustard for the winter

Ingredients:

Two kilograms of tomatoes;

Two tablespoons of salt (60 grams);

Peppercorns (black and allspice);

A couple of small spoons of dried dill;

20 grams of mustard powder;

Two centimeters of horseradish root.

Cooking method:

1. Sterilize the jar, place all the ingredients specified in the recipe on its bottom, except tomatoes and salt.

2. Wash the tomatoes themselves thoroughly, making punctures in several places with a toothpick or fork.

3. Dissolve the salt in boiled, cooled water, pour the resulting brine over the laid components.

4. Cover the jar with cotton cloth or regular gauze.

5. Leave the jar in this form for two weeks in a slightly cool room.

6. Then cover the container with tomatoes with a nylon lid and put it in the refrigerator for another two weeks until fully cooked.

5. Canned tomatoes with mustard for the winter without vinegar

Ingredients:

Ten kilograms of tomatoes;

Two glasses of sugar;

Ten liters of water;

Two glasses of salt;

Fifteen aspirin tablets;

Two heads of garlic;

A glass of French mustard;

A kilogram of bell pepper;

Dill, horseradish (leaves and roots).

Cooking method:

1. Pour sugar, mustard powder and salt into the water.

2. Wash horseradish and dill, clean and dry.

3. Wash the tomatoes and peppers, peel the peppers and cut them into long thin strips.

4. Place spices, peppers, garlic, roots and tomatoes into prepared sterile jars.

5. Add three aspirin tablets to each jar.

6. Fill it all with brine made from water, salt and sugar.

7. We roll up all the containers with lids and put them away for storage.

8. Preservation will be ready for use in a month.

6. Green tomatoes with mustard for the winter

Ingredients:

Two kilograms of green tomatoes;

25 grams of mustard powder;

100 grams of sugar;

Two tablespoons of coarse salt;

Peppercorns;

Two centimeters of hot pepper without seeds;

A bunch of dill;

Horseradish leaf.

Cooking method:

1. On the bottom of a sterile container, place chopped chili peppers, peppercorns, bay leaves, dill and torn horseradish leaves.

2. Cut the peeled garlic into slices, insert two or three slices into a puncture made on clean tomatoes at the place where the stalk is attached.

3. Place the tomatoes on top of the spices.

4. Dissolve salt and sugar in a glass of cold water.

5. Pour the resulting mixture into jars of tomatoes, add regular boiled, cooled water to the edges of the container.

6. Sprinkle mustard powder on top.

7. We stretch gauze over the neck of the jar, keep the tomatoes for two weeks at room temperature, then, closing the lid, put them in the refrigerator for twenty days.

7. Lightly salted tomatoes with mustard for the winter

Ingredients:

Six kilograms of tomatoes;

Half a kilo of celery roots;

Two small heads of garlic;

About thirty peas of allspice;

Bay leaves;

250 grams of salt;

Half a kilo of sugar;

200 grams of mustard powder.

Cooking method:

1. Wash and dry the tomatoes, garlic and celery roots.

2. Cut the celery and garlic into strips.

3. Make cuts near the tomato stalks.

4. Insert several garlic and celery sticks into each cut.

5. Place bay leaves, peppers, and tomatoes on the bottom of sterile jars.

6. Dissolve granulated sugar and salt in four liters of water, throw in a few peas of allspice.

7. Having brought the marinade to a boil, remove the pan from the heat and let the liquid cool to 50 degrees.

8. Pour the warm marinade over the ingredients in the jars, pour mustard on top, and close the jars with nylon lids.

9. After five days of aging in a cool place, the tomatoes can be rolled up and stored.

8. Spicy tomatoes with mustard for the winter

Ingredients:

Small tomatoes;

Ten liters of water;

Half a kilo of sugar;

280 grams of salt;

Four medium-sized heads of garlic;

Eight pods of hot pepper;

Ten aspirin tablets;

130 grams of mustard powder;

Dill – greens and roots;

Horseradish leaves.

Cooking method:

1. Boil water and cool slightly.

2. Add aspirin, sugar and salt.

3. Stir all ingredients until they are completely dissolved.

4. Place pepper pods, garlic cloves, dill and horseradish in sterile jars.

5. Carefully distribute the tomatoes on top.

6. Sprinkle mustard powder on top and fill with brine.

7. Cover the jars with lids and sterilize in a preheated oven for fifteen minutes.

8. Roll up the jars, cool them with their lids down, under a blanket.

9. Cherry tomatoes with mustard for the winter

Ingredients:

600 grams of cherry tomatoes;

400 grams of plums;

20 grams of dry Italian herbs;

200 grams of small onions;

Several buds of cloves;

Peppercorns;

Dill umbrellas;

100 grams of sugar;

Liter of water;

30 grams of salt;

25 ml vinegar.

Cooking method:

1. Carefully place an umbrella of dill, a couple of clove buds, peppercorns, and some Italian herbs on the bottom of each sterile liter jar.

2. Peel the onions, wash the cherry tomatoes, remove the pits from the plums, cutting them into two parts.

3. Alternating, place onions, tomatoes and plum slices in jars on top of the spices.

4. Pour boiling water over the ingredients and leave for half an hour.

5. Drain the water from the cans into a saucepan, add, if necessary, more cold clean water up to one liter, add salt and sugar, bring to a boil, continue to boil for another five minutes.

6. Pour vinegar into the marinade and immediately pour over the cherry tomatoes.

7. Roll up and cool.

10. Sun-dried tomatoes with mustard for the winter

Ingredients:

One and a half kilograms of cherry tomatoes or just small tomatoes;

Ground black pepper;

Dry mustard;

Oregano;

Rosemary;

Olive oil.

Cooking method:

1. Wash the tomatoes, dry them, cut them into four parts.

2. Remove the partitions and pulp from the middle of the fruit.

3. Place baking paper on a baking sheet and grease it a little with butter.

4. Arrange the tomato slices in neat rows so that they do not touch each other.

5. Pepper the tomatoes, add salt and sprinkle with sugar.

6. Place the baking sheet in an oven preheated to 80 degrees and, without closing the oven door, soak the tomatoes for eight hours.

7. Cool the finished sun-dried tomatoes and place them in sterile jars.

8. Pour each layer of tomatoes with a small amount of olive oil, mixing it with oregano, rosemary and mustard in advance.

Tomatoes with mustard for the winter - tricks and useful tips

It is best to prepare tomatoes with mustard for the winter in three-liter or liter jars, which should first be thoroughly washed and sterilized.

Plums go well with tomatoes; they give the preserves original sweet and sour notes.

Don’t skimp on spices and seasonings; feel free to add ginger, horseradish, chili, anise, cinnamon, star anise, and basil to your taste. All these additional ingredients will only decorate and complement the tomatoes with mustard for the winter.

You should not overdo it with ingredients such as cloves and laurel; the longer the tomatoes sit, the more these spices reveal their aroma. And this, in turn, can overshadow the taste of the tomatoes themselves.

Approximate weight of frequently used ingredients in the preparation: 1 tbsp. – 17 grams of dry mustard, 30 grams of salt; 25 grams of sugar; 15 ml vinegar.

Summer is the time to make preparations for the winter. It has already become a tradition for us to make pickles every summer. Despite the fact that shops and supermarkets can offer a lot of different dried, pickled and salted vegetables, preparing something of your own, real, homemade, natural, is much tastier and healthier. The recipe for preparing tomatoes with dry mustard under a nylon lid is quite simple, does not require a lot of time or money, it is similar to. Even a novice housewife can cook. And the amazing taste of salted tomatoes will not leave anyone indifferent.

You will need for 1 three-liter jar:

• 2 kg of tomatoes (you can choose any variety);
• greens (celery, mustard seeds, currant or cherry leaves);
• 40 g dry mustard (2 heaped tablespoons);
• 1.5-2 liters of cold boiled water;
• 75 gr. coarse salt.

Prepare: three-liter jars, a bandage (preferably sterile), nylon lids.

How to cook salted tomatoes with dry mustard under a nylon lid for the winter

1. First of all, wash and sterilize the jars over steam for 3-4 minutes.
2. We wash and sort the tomatoes. If there are stalks, be sure to remove them.
3. We boil water and cool it.
4. Place seasonings in jars. Be sure to use celery leaves. They guarantee the impeccable aroma and taste of salted tomatoes. If you are a fan of spicy dishes, you can add a couple of pieces of red hot pepper and 3-4 cloves of garlic.
5. Next, carefully lay out the pre-prepared tomatoes. Fill the jar up to 5 cm from the top.
6. Add salt to the jars.
7. Add cooled boiled water to the jars. It should completely cover the tomatoes +2 cm. How much water is needed to pickle tomatoes depends on the size and number of tomatoes in the jar. Most often, 1.5-2 liters of water are needed per three-liter jar.
8. To prevent the development of mold during storage of the workpiece, you need to make a so-called “stopper” from dry mustard. To do this, cover the neck of the jar with a bandage or gauze. Cut a circle twice the size of the jar. Pour mustard on top, close with a nylon lid, which must first be kept in boiling water for 1-2 minutes.

To prevent the preservation from turning sour, place the jars of pickles in a cold place. The best option is a cellar, but in the absence of one, a refrigerator will do. In 2-4 weeks the tomatoes will be ready.

Be honest, do you know how to pickle tomatoes for the winter? Pickling tomatoes for the winter is a very simple and not labor-intensive process, but not all housewives end up with delicious salted tomatoes for the winter. And today, dear friends, I want to tell you about a recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years.

I have tried a variety of cold salted tomatoes for the winter: from the market, from the supermarket, visiting other housewives, but my grandmother’s salted tomatoes under a nylon cover for the winter remain for me the standard of quality. Grandma's recipe for delicious salted tomatoes for the winter involves using a certain set of spices and roots, as well as the ideal ratio of salt and water.

There is nothing tastier in the world than salted red tomatoes in jars for the winter, with mashed potatoes and rich pork goulash... As if just yesterday I was a little girl, and my grandmother was telling me how to salt tomatoes in jars for the winter. I helped her with interest, and the most I was tasked with was peeling garlic and washing tomato jars.

Today my little daughter helped me prepare salted tomatoes for the winter in jars using the cold method. She was incredibly interested in filling jars with tomatoes and arranging spices. But most of all she wanted to know: why you can’t salt lego with tomatoes

I hope I convinced you to prepare delicious salted tomatoes for the winter? Then welcome to my kitchen, where I will tell you in detail how to pickle tomatoes for the winter simply and tasty.

Ingredients for pickling tomatoes:

• tomatoes
• parsley root
• horseradish root
• carrot
• garlic
• black peppercorns
• hot pepper in pods

How to pickle tomatoes in jars for the winter:

The most time-consuming part of preparing salted tomatoes for the winter in jars is preparing the ingredients for pickling. I salted five liter jars at a time, so I had to work hard. Peel the garlic at the rate of 5-6 small cloves per 3-liter jar. We also peel and chop carrots, parsley root, and horseradish root. Don't forget to prepare hot pepper pods, black peppercorns and parsley.

Next, put the prepared ingredients into clean jars. I added all the spices “by eye”, but if you are preparing salted tomatoes for the winter in jars in a cold way for the first time, it is better to follow the golden mean and use the following proportions for a three-liter jar:

• 5-6 cloves of garlic,
• 5 black peppercorns
• 50 grams of parsley root
• 50 grams of carrots
• 3-4 pieces of horseradish root
• 2-3 sprigs of parsley
• 1-1.5 pods (small) hot pepper

Following the spices, fill the jars with washed tomatoes. During the stacking process, the jars need to be shaken so that as much of the tomato fits as possible. Place large tomatoes at the bottom of the jars, and place small tomatoes closer to the neck. I won’t recommend varieties of tomatoes for pickling, since I don’t know much about them. The main thing is that the tomatoes are small, fleshy and with thick skin.

Next, let's prepare the brine for our future salted tomatoes in jars: dilute one heaped tablespoon of salt in one liter of cold running water. Rock salt is needed, and in no case iodized.

Fill the jars of tomatoes with brine up to the neck to the level of the stripes.

At the next stage of pickling tomatoes, we cover the jars with nylon lids and put the jars of tomatoes in a dark, cool place for storage - in the cellar or in the refrigerator. After 10 days, the brine in the jars of tomatoes will become cloudy, and fermentation will be almost over.

At this stage, you need to pour one tablespoon of vegetable oil into each jar of tomatoes so that a white crust does not form. Fully salted tomatoes for the winter in jars will be ready for use in 40-45 days.

Cold salted tomatoes in jars for the winter have one significant drawback: jars of salted tomatoes must be stored in the cellar or in the refrigerator. Salted tomatoes are prepared for the winter without vinegar and without sterilization, so they will not survive storage at room temperature. But even if you don’t have a cellar, I strongly recommend that you prepare at least one can of these delicious salted tomatoes and store it in the refrigerator.

You yourself will be surprised how quickly these salted tomatoes will go. Also, if you liked my recipe for salted tomatoes for the winter using the cold method, you can pickle the tomatoes at the end of September, when it is no longer hot, and store jars of salted tomatoes on a glassed-in balcony until the first severe frost.

My grandmother prepares salted tomatoes for the winter in jars, and not in a barrel or bucket. Although, I heard that salted tomatoes in oak barrels are simply excellent. Salting tomatoes in jars is less troublesome than in a barrel, bucket, or large pan, because you don’t need to apply pressure so that the tomatoes don’t float and are completely covered with brine. In addition, salted tomatoes in jars for the winter are a kind of insurance, in case the tomatoes in one jar do not “ferment” as they should (this happens too!), then this will not affect the rest of the tomatoes.

For pickling tomatoes, like any other preserved food, it is best to take summer varieties of garlic (spring garlic), which are planted in early spring and harvested in July. Spring garlic differs from winter garlic in its subtle aroma and sweet taste. Summer garlic is not spicy and does not bake, and salted tomatoes with garlic for the winter turn out to be especially tasty. But due to the very thin husks and small cloves, it takes longer to peel spring garlic.

Cold salted tomatoes in jars for the winter

How to pickle tomatoes in jars for the winter: a recipe from my grandmother. You will like salted tomatoes for the winter in jars using the cold method!

Cold pickling of tomatoes for the winter

Many housewives are faced with the need to preserve tomatoes until winter. Cold pickling recipes will help with this. This method does not require special culinary skills. The taste of tomatoes is rich and spicy, as if they were salted inside a wooden barrel.

How to pickle tomatoes in jars for the winter

When a large supply of fruits appears in the garden, there is a need to preserve them until winter. An excellent option for preparing tomatoes is salting. The cold method of canning is capable of retaining maximum nutrients inside. At the same time, the preserved food in the jar tastes like a barrel. If you follow the rules of this process, you will get pickling, just like in ancient times.

Preparing jars for canning

Cold pickling of tomatoes for the winter requires careful preparation of the vessels where the vegetables will be placed. This process uses glass containers. In most cases, large volume banks are chosen. To prepare, you need to wash them thoroughly using a soda solution and rinse it off. Then, you should pour boiling water over the containers and hold it over the steam for some time to destroy the bacteria. Another method of sterilization is heating in the oven. Immediately place the fruits into the prepared vessels, roll them under metal lids or cover them with nylon lids.

How to salt tomatoes

Preparing salted tomatoes is a snack recipe that our ancestors used. In ancient times, they were placed in large wooden tubs or barrels, which in height could reach the child’s chest. The vegetables were poured with cold brine with a high content of salt and spices. The ingredients helped preserve the beneficial properties of the plant for the winter. The barrel tomatoes turned out very tasty and spicy.

Note!

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However, today it is difficult to cold-salt them inside a barrel. Therefore, many housewives try to achieve the desired taste using glass jars. To get high-quality salted vegetables, you need to strictly follow the recipe and technology. It is important to make the brine correctly and choose the appropriate variety of fruit. Salting technology requires following the following steps:

• processing of vegetables and containers;
• preparing brine;
• laying tomatoes and spices;
• pouring with cold brine;
• closing with a lid.

Which tomatoes are best for pickling?

Pickling tomatoes in jars for the winter requires the correct selection of the fruit variety. Among them you can choose the following:

• Oak - a variety characterized by a rounded shape and small size, conveniently fits inside vessels for pickling. Gives a friendly and early harvest.
• Liana - produces large fruits that are approximately equal in size. Tomatoes of this variety are dense and very tasty; they ripen early.
• Fighter - has an elongated shape with a pointed tip, fits well inside the jar.
• Red truffle - shaped like a pear, with a ribbed surface. It tolerates salting well and does not fall apart. The fruits have a sweet taste.

Cold brine for tomatoes

Cold salting of tomatoes requires making brine. It is made from sugar and salt. You can add spices: bay leaves, currant and cherry plants, pepper or mustard. The ingredients depend on the recipe you choose. The easiest way to obtain the filling involves dissolving a tablespoon of salt in 1 liter of water. The solution must be boiled and then cooled. Tomatoes placed in containers are filled with cold brine.

Recipe for pickling tomatoes in jars for the winter

The question of how to properly salt tomatoes can be answered by popular cold canning recipes. Any gourmet will choose an appetizer that suits its taste and aroma. It is important to strictly follow the recipe and keep the preparation for a certain amount of time. Pickles made yourself will help diversify the winter menu and preserve the beneficial properties of the fruit.

How to pickle tomatoes quickly using a cold method

Pickling tomatoes for the winter quickly using a cold method according to an old recipe involves using the following components:

• ground red pepper – 1/2 tsp;
• dill (seeds);
• vinegar essence - 1 tbsp. l.;
• table salt – 1 tbsp.;
• tomatoes – 2000 g;
• water – 5 liters;
• granulated sugar – 2 tbsp;
• black currant leaves – 1 handful;
• horseradish leaves.

Instructions on how to cold salt tomatoes:

1. Start by preparing the brine. Add sugar, salt, currant greens to the water, add red pepper. Place on the flame, wait until signs of boiling appear, and leave to simmer for a few minutes. Then remove and let cool. Pour vinegar into the cooled liquid.
2. Place spices at the bottom of clean jars, then fill the jars with tomatoes. Pour the brine over the vegetables in the jars, roll them up with metal lids and leave them in the cold.

Canned tomatoes for the winter with mustard

Cold pickling of tomatoes with mustard will require the use of the following ingredients:

• tomatoes – 2000 g;
• laurel leaf – 6 pcs.;
• cherry leaves – 4 pcs.;
• dill in seeds – 60 g;
• black currant leaves – 4 pcs.;
• dry mustard – 30 g;
• salt – 3 tbsp. l.;
• granulated sugar - 5 tbsp. l.;
• water – 2 l;
• black peppercorns – 10 pcs.

Cold pickling of tomatoes for the winter with mustard - how to do it:

1. Select tomatoes that have small brown stripes (slightly unripe) and are of the same size. The fruits should not be bruised, cracked or rotten. Wash them, dry them with paper towels and place them in clean jars.
2. While immersing tomatoes in vessels, top them with herbs.
3. Prepare the brine. To do this, boil water, adding salt, pepper and sugar. When the liquid becomes hot, dissolve mustard powder there. Leave the brine to cool.
4. Fill the contents of the jars with cold liquid and close with nylon lids. Place the salted vegetables inside the refrigerator or cellar for several days.

Quick dry cold pickling of tomatoes

Tomatoes salted in this way may crack, but they will turn out tasty and healthy. For manufacturing you will need the following components:

Method for preparing tomatoes using the cold dry method:

1. You will need a large, clean container. For example, a bucket will do. Place plants at the bottom.
2. Place vegetables on the spices, which should be pricked near the stalk.
3. When laying, sprinkle the fruits with salt. Cover the tomatoes with horseradish and press with a wooden circle with pressure. Place the pickles in a warm place and leave for a day. Then, move to a cool place.

Preserving tomatoes for the winter with vinegar

To make cold pickling of tomatoes for the winter, take the ingredients for a three-liter jar:

• head of garlic – 2 pcs.;
• coarse salt - 6 tbsp. l.;
• tomatoes – 3000 g;
• black currant leaf – 4 pcs.;
• horseradish leaf;
• granulated sugar - 2 tbsp. l.;
• dill umbrella – 2 pcs.;
• vinegar (9%) – 2 tbsp. l.;
• cherry leaf – 5 pcs.

How to quickly salt tomatoes:

1. Select the vegetables, wash them and prick them in the stalk area. Clean glass containers well with water and detergent and dry.
2. Place the washed spices at the bottom of the container. Start pushing the fruits in from above, placing currant and cherry greens and garlic cloves between them.
3. Pour salt and sugar into a jar, pour in water and vinegar. Cover the preservation with a polyethylene lid and place in the refrigerator.

How to cold salt green tomatoes for the winter

Green tomatoes can be canned for the winter. To do this you will need the following ingredients:

• tomatoes – 1 kg;
• water – 1 l;
• blackcurrant leaves – 2 pcs.;
• dill seeds – 50 g;
• sugar – 1 tbsp. l.;
• black peppercorns – 14 pcs.;
• salt – 2 tbsp. l.;
• cherry leaves – 4 pcs.

Instructions on how to cook:

1. Place water in a saucepan on the fire, add salt and sugar, add peppercorns, leaves and dill. Boil it for a few minutes, leave to cool.
2. While the liquid is cooling, soak the green fruits in cooled boiled water.
3. Cut the prepared tomatoes in the area of ​​the stalk, place them in clean jars treated with boiling water.
4. Pour cold brine over the vegetables.
5. Cover the finished preserves with plastic lids and leave for 5 days at room conditions. Then store it in the refrigerator or basement.

Cold pickling of tomatoes in a jar for the winter - mustard recipe

Cold pickling of tomatoes for the winter is a method of preserving vegetables. Find out what pickling recipes exist, how to properly prepare tomatoes and containers for canning

Salted tomatoes for the winter

• • Cooking time: 15 minutes
  • Number of servings: 8
  • Type of dish: From vegetables
  • Kitchen: Slavic
  • Complexity: For a beginner

  The time for autumn preparations is in full swing, and this year's tomato harvest gives freedom to imagination. Today I offer a recipe for salted tomatoes for the winter under a nylon lid. As you understand, we will prepare them in three-liter jars, without vinegar and sterilization. This method of canning is called cold.

  This is a very simple, tasty recipe for preparing tomatoes.

  This method can be used to prepare red, brown, green, and yellow tomatoes. It’s just advisable to put them in separate jars. The only thing is that the green ones will take a little longer to cook.

  A barrel or bucket is also perfect for preparation, you just have to increase the proportions of all ingredients. I didn’t bother borrowing a bucket for them, because I have so many 3-liter jars with a chipped neck that are not good for anything other than storing sauerkraut or preparations in them under a nylon lid.

  Try preparing 2-3 jars to try, you will be pleased with the result.

  Salted tomatoes in a jar with a nylon lid

  Everything is very simple, fast, accessible.

  Ingredients:

  • Tomatoes – 2 kg
  • A set of fragrant herbs (dill umbrella, cherry leaves, celery leaves, currant leaves);
  • Salt – 70 grams;
  • Water – 1.5-2 liters.

  How to prepare the recipe step by step with photos at home

  A delicious and affordable home cooking recipe.

  Choosing herbs

  Any combination of herbs that grow in your garden or that you like is suitable for harvesting. I took an umbrella of dill, 4 currant leaves and the same amount of cherries. I have celery growing in my garden, I love it very much, so this preparation for the winter couldn’t be done without it. I put a few green, fragrant branches, it gives a special aroma to pickled tomatoes. If you don't have any of the fragrant herbs I used, don't worry. There are no clear rules, take what you like or have on hand this moment. You can take horseradish or oak leaves, tarragon, parsley.

  Preparation

  The jar should be washed well, there is no need to sterilize it, there is no need for this. The main thing is that it is clean. Place some of the prepared aromatic herbs on the bottom.

  I took red tomatoes, a cream variety. The main rule is that tomatoes should be almost the same size, firm and dense. If you use overripe tomatoes, they will simply become soggy and soft, which will affect their taste.

  Pour the required amount of salt directly into the jar; this can be done when the tomatoes are already in it, or at the bottom of the container. There is no need to prepare the brine; it will dissolve in water over time.

  End of the process

  Now all that remains is to fill them with water. Boil and cool it completely. Pour into a jar of tomatoes and cover with a clean nylon lid. Everything will take 10-15 minutes.

  We send it to the cellar for storage. Definitely in the cellar! If they sit at room temperature, they will be ready in a couple of days, but within 1-2 weeks they will turn sour and spoil. And a cool place like a basement or cellar will slow down the cooking process.

  What to cook from pickled tomatoes

  It happens that something sits in the refrigerator for a long time, and no one can finish these 2-3 unfortunate tomatoes. It’s a shame to throw it away, because time, money and effort were spent on preparing them. On the other hand, why should the product go to waste when you can add it to daily dishes and diversify their taste.

  I always add tomatoes to borscht, soup or gravy, cabbage rolls. Stuffed peppers will acquire a special taste if this ingredient appears in them. They can also be added to stewed cabbage, bigus, buckwheat with mushrooms or meat, pilaf or any other porridge. In other words, any dish that needs to be cooked and contains tomato sauce or paste. As you can see, such tomatoes are suitable not only for mashed potatoes, here the choice of dishes is not limited by anything except your imagination and desires.

  Take note of the recipe for salted tomatoes for the winter under a nylon lid, enjoy a delicious snack in the cold season.

  Recipe for salted tomatoes for the winter under a nylon lid in jars

  
  This recipe for salted tomatoes for the winter under a nylon lid is very very simple, and the tomatoes turn out to be finger-licking delicious.

The best recipes for tomatoes under a nylon lid. How to prepare tomatoes under a nylon lid: advice from experienced housewives

Every housewife knows that canning tomatoes under an iron lid requires certain skills and a considerable waste of time. For pickled vegetables, sterilization of glass containers is required, as well as the ability to correctly use a seaming wrench.

An alternative and proven option for preparing for the winter is to pickle tomatoes under a nylon lid. The advantage of this method is that when pickled, tomatoes do not lose their vitamin properties. An important factor is the simplicity of the preparation technology, as well as the speed of fermentation of vegetables.

The taste of pickled tomatoes under a nylon lid is several times superior to pickled ones. They turn out very aromatic, rich and serve as an excellent appetizer for many dishes. Tomatoes prepared in this way are ready for consumption within half a month. There are some great recipes you can try for cooking tomatoes under a plastic lid.

Quick salted tomatoes

1.7 kg of red tomatoes;

1 PC. bell pepper;

1 pod of hot pepper;

3-4 garlic cloves;

3 tbsp. l. rock salt;

horseradish leaf, parsley;

Place a horseradish leaf and a sprig of parsley on the bottom of a three-liter bottle. Peel the garlic and add the greens on top. Cut the hot pepper in half and place one part on the bottom of the bottle. Place tomatoes on a third of the jar. Peel the core of the sweet pepper from the seeds, cut into slices and place a few slices on the tomatoes. Next add tomatoes to the jar, top with the remaining hot peppers and lettuce rings.

The marinade needs to be heated on the stove to 40 degrees, add sugar and salt. Pour over the tomatoes, seal with a nylon lid and keep in a warm place for 3 days. Place a plate under the container to avoid brine overflow. For further storage, lower it into the basement.

Tomatoes with beets

1 kg of red tomatoes;

1 sugar beet;

3 tbsp. l. coarse salt;

2 bay leaves;

5-6 peppercorns;

3-4 pcs. cherry leaf;

Celery greens, dill.

Rinse medium-ripe tomatoes, herbs, and cherry leaves with water. Chop small beets. This ingredient in the recipe delays the oxidation process. Place beets and herbs on the bottom of the jar, then tomatoes, again greens and beets, tomatoes, and greens on top of the jar.

Seal with a plastic lid and take it to the basement. On the third day, you should make the marinade, heat 1.5 liters of water over the fire, add coarse salt, sugar, and spices. Wait until the brine cools down, because... Hot water will kill the necessary fermentation microbes. Pour the mixture into jars. Then seal it tightly with a plastic lid and take it to a cold room for storage.

Sun-dried tomatoes

Ingredients for a 3 liter bottle:

7 tbsp. l. olive oil;

200 g peeled garlic;

seasoning "Italian herbs".

Take medium-sized tomatoes and cut them in half, and large ones can be cut into quarters. Cut the garlic into slices. Cover a baking sheet with foil, place tomatoes on it, and salt them. Sprinkle spices on top and lightly sprinkle with oil.

Place in the oven, bake at 150 degrees. Then cool, put in a bottle in layers: tomatoes - garlic. Pour oil to the top and seal the bottles with plastic caps. Next, put it in the cellar or refrigerator.

Tomatoes "Exceptional"

1 pack of red hot pepper;

1 plate of acetylsalicylic acid tablets;

0.2 kg rock salt;

0.2 kg cane sugar.

Peel the garlic, crush through the garlic and mix with ground pepper. Wash the tomatoes. Next, cut across, but not all the way, about 2/3. Use a fork to take the prepared mixture and coat it inside the vegetables.

Carefully transfer the stuffed tomatoes into bottles. Then prepare the marinade in a saucepan and boil. After cooling, pour it into bottles. Crush 2 acetyl tablets and put them in each bottle. Seal the container with plastic caps and take it to the basement.

Dry pickling of tomatoes

a pack of coarse salt;

2 pcs. horseradish leaves, currants;

2 pcs. bay leaf;

dill, tarragon.

For the dry salting method, it is necessary to sterilize the bottles. Wash the tomatoes. Then prick with a needle in several places around the stalk. Place leaves, dill and tarragon on the bottom of the jar, then layers of tomatoes and herbs.

In this case, each layer should be generously sprinkled with coarse salt. The last layer should end with currant leaves. Cover with thick nylon lids and place in a warm place for two days. Afterwards, put it in a room with an air temperature of +7-15 degrees.

Salad "Fragrant"

6 kg of green tomatoes;

3 pods of hot pepper;

The tomatoes should be washed and the celery cut. Next, each tomato needs to be cut into 4 parts. Mince pepper and garlic several times.

Mix everything in a saucepan, add coarse salt and 9% vinegar. Then put into jars, seal with plastic lids, and put in the cold.

Recipe "Marmalade"

1000gr. green tomatoes;

1000g granulated sugar;

5 gr. citric acid;

First, rinse the tomatoes under running water, cut them into slices, and remove all seeds. Place in a copper bowl and fill with water. Then put it on the stove and simmer for about 5 minutes. Next, drain the liquid from the basin, add water again, and boil for about 5 minutes. Repeat the procedure again. Then you need to put the tomatoes in a colander to drain the liquid.

To prepare the syrup you will need a glass of water, sugar; When the syrup boils, add the tomatoes. Cook in 3 steps for 7-8 minutes. At the end of each dose, the jam should infuse for a couple of hours. At the end of the last cooking you need to add citric acid and orange zest. Pour the jam into clean jars and seal with nylon lids. When it cools down, take it to the cellar for storage.

Sweet tomatoes

1 bucket of pink tomatoes;

5 kg of red tomatoes;

5 gr. coriander seeds;

6 peas of allspice;

100 gr. coarse salt;

3 kg of beet sugar;

6-7 clove buds;

cherry leaves, greens.

Place cherry leaves, allspice, cinnamon, and an umbrella of dill on the bottom of each bottle. You can use pink or green tomatoes for this recipe. If you use green ones, you need to blanch them in boiling water for 2 minutes. Next, put the tomatoes (10 kg) into bottles.

To prepare the filling, run the red tomatoes through a juicer. Add sugar, coarse salt, and coriander to tomato juice. Boil the juice on the stove for about 5 minutes, pour it over the tomatoes in the bottles. Seal with nylon lids and take to the basement.

Tomatoes with mustard under a nylon lid

8 kg of milky tomatoes;

7 tbsp. l. coarse salt;

1 head of garlic;

10 gr. mustard powder;

4 hot peppers;

0.5 liters of apple cider vinegar;

10 liters of water, dill.

Pour water into a large container, add granulated sugar, vinegar, 9% rock salt and acetyl. Mix everything well. Pour in the vinegar last so as not to burn your hands. Place clean tomatoes in 3-liter bottles, add spices and herbs.

Sprinkle 1 heaped tablespoon of mustard on top of the tomatoes. Pour in the prepared solution and seal with plastic caps. Place the preserved food in a cool basement.

Pickling tomatoes (with winter cabbage)

4 kg of winter cabbage;

2 pcs. garlic heads;

Prepare approximately eight three-liter bottles. Wash the vegetables. Cut the cabbage into pieces so that they fit into the bottle. Cut the carrots into circles, peel the garlic. Place vegetables in bottles, add garlic cloves and horseradish roots.

Next, prepare the marinade: add granulated sugar and coarse salt to 10 liters of water. Put the brine on the fire, bring to 100 degrees. Hot brine should be poured into bottles with vegetables. Cover the top with gauze and place in a warm place for 15 days for the fermentation process. After the time has passed, seal the bottles with nylon caps and put them in the cold for storage.

Korean tomatoes

1 kg of ripe tomatoes;

4 tbsp. l. vinegar 9%;

2 pcs. lettuce pepper;

3 tbsp. l. cane sugar;

50 ml vegetable oil;

1 garlic head;

30 gr. rock salt;

a pack of “Korean style” seasoning.

Wash the vegetables thoroughly. Cut medium-sized tomatoes into 4 parts. It is advisable to grate the carrots on a grater that has an attachment for preparing Korean dishes. Grind the lettuce and garlic cloves in a blender. And finely chop the greens.

Mix all prepared ingredients in a container, add vinegar 9%, salt, cane sugar, seasoning. Place into jars and seal with nylon lids. Send to a cold cellar.

Tomatoes with walnuts

1000 gr. green tomatoes;

200 gr. peeled nuts;

1 pod of hot pepper;

30 gr. coarse salt;

6 pcs. allspice peas;

75 ml wine vinegar;

2 garlic cloves;

5 gr. coriander seeds;

Wash small brown tomatoes. Pour boiling water over the fruits in a container. Remove from the water, cut into halves, large ones into 4 pieces. Crush garlic, walnuts with salt, chop hot pepper. Add coriander seeds and stir.

Mix the tomatoes with the resulting mixture, or you can stuff it. Place tightly in sterilized jars and cover with plastic caps. Take to a cool room.

Recipe “Taste of Summer”

durum tomatoes;

refined vegetable oil.

Wash medium-sized tomatoes thoroughly. Then dry on a cotton towel, place the tomatoes in bottles. Pour oil on top and seal with airtight plastic lids. The shelf life is 3 months at + 5 – 10 degrees.

Recipe “For Spicy Lovers”

1000 gr. ripe tomatoes;

2 pods of hot pepper;

15 ml lemon juice;

5 coriander leaves;

ground black pepper;

15 gr. coarse salt;

some grated horseradish roots.

Twist clean tomatoes in a juicer to obtain 3 glasses of juice. Grind fresh coriander leaves with hot pepper in a blender. Mix all ingredients. Place the resulting mixture in jars and seal with tight plastic lids. When stored in cold conditions, it can be used as a seasoning for several months.

Tips for storing workpieces under a nylon lid

Tomato preparations under plastic covers must be stored in a cool place, protected from sunlight. In the summer, it is better in the refrigerator or basement. In winter, a garage or balcony can be a great storage place. If the storage temperature is above +15 degrees, the tomatoes will quickly turn sour and will be tasteless.

Nylon caps do not oxidize like iron caps. To avoid mold under the lid, you can put a circle cut out of thick paper under it, soaked in an alcohol solution. To extend the storage time of the tomato preparation a little, you can periodically change the circle.

Excellent recipes for cooking tomatoes under a nylon lid will become a favorite preparation in every family. The speed of preparation will delight the housewife, and the excellent taste of tomatoes will tempt even a gourmet.

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Recipes for tomatoes under a nylon lid, secrets of choosing ingredients

Tomatoes under a nylon cover: recipes from simple to sophisticated, dishes with various additions and general principles of preparation, selection and combination of products