Season the green tomatoes with cold salt in a bucket. How to salt green tomatoes in a plastic bucket

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Summer is the time for blanks, which means that the time has come to start making them. Even green tomatoes are suitable for pickling. It is they who are preferred by the hostess, since even after processing, unripe fruits remain elastic and firm. Green tomatoes are salted for the winter according to different recipes: in a barrel, cans, even in a bucket. In this case, the method of salting is chosen cold, since boiling water destroys all the nutrients in tomatoes. Green tomatoes in a barrel- their taste is simply delicious.

For pickling green tomatoes in a cold way, you can select any varieties, they are not suitable for her only sauce and salad... Selection is necessary.

Identical medium-sized tomatoes, firm enough and without any flaws.

The presence of spots and irregularities indicates that the bush was treated with chemicals.

"Golden apples" that are rotten or infected with fungus should not be salted.

Seasonings that have a strong influence on taste are represented by cherry leaves, black currant, sometimes oak, dill, parsley, garlic, paprika, peas, horseradish, celery, and tarragon.

Salting herbs should always be fresh and well washed.

Pre-preparation can be done by drying or freezing in the freezer. In the absence of this option, spice bags from a store will do.

Green tomatoes contain the poisonous substance solanine, so in no case should they be eaten raw. When cooking, there is destruction of toxic substances, and also helps to acquire the fruit of edibility and taste.

Tomato preparation

Before salting, tomatoes are thoroughly washed: at home, they are washed with running water. Then carefully remove the stalks so as not to damage the tomatoes.

In advance, the location of the stalks is punctured, which helps to uniformly saline the fruit. By some hostesses green fruits are blanched in boiling water 1-2 to avoid the roughness of the fetus.

Salting tomatoes in a barrel

A barrel is used to pickle green tomatoes. To salt tomatoes in such a container, you need a little preparation.

A wooden barrel is filled with water for a certain period to swell the tree, and, as a result, clog all cracks.

In the case of using a new container, it is enough to pour boiling water over it a number of times, and the previously used it is better to disinfect the container.

Taru treated with a solution of vinegar or a solution of caustic soda(100 g of baking soda in 30 liters of water), and then rinse with boiling water.

Delicious recipes for tomatoes in a barrel for the winter are given below.

For the first recipe for salted tomatoes for the winter, you will need the following ingredients in the form of:

green tomatoes (10 kg);
dill (300 g);
tarragon and parsley (50 g each);
garlic (30 g);
hot peppers (15 g);
black currant and cherry leaves (100 g each);
brine (70 g of salt per 1 liter of water).

The bottom of the barrel should be lined with cherry and currant leaves and a third of the spices. Next, half of the cooked fruits are laid out, sprinkled with the second third of the spices. There you can add a little spice in the form of horseradish, celery and peppercorns. From above, everything is covered with cherry and currant leaves and filled with brine. Now the container should be in a cold dark place 45 days.

Here are some more recipes for how to salt tomatoes in a barrel:

The second method of cold pickling tomatoes for the winter includes ingredients in the form of:

green tomatoes (10 kg);
sugar (500-700 g);
dill (200 g);
hot red pepper to taste;
cherry or currant leaves (100 g);
chilled brine: 500 g of salt is added to 8 liters of water, all this is boiled and cooled.

Salted tomatoes are prepared according to the previous recipe.

For the third recipe for salted tomatoes for the winter, the following ingredients are needed in the form of:

tomatoes (11 kg);
dill (200 g);
currant leaves (100 g);
cherry leaves and parsley;
celery and horseradish (5 g each);
garlic (30 g);
ground red or paprika (15 g);
salt (700 g);
sugar (in the amount of 7 tablespoons).

Pepper and greens are coarsely chopped. This mixture in the amount of half is placed on the bottom of the barrel. Tomatoes are laid out on top and sprinkled with the second half of the spices.

Water, with added salt and sugar, is brought to a boiling state. All this is poured into a barrel and put under oppression for 45 days.

For pickled tomatoes with cucumbers for the winter, ingredients are needed in the form:

green tomatoes and cucumbers (5 kg each);
dill to taste;
garlic (30 cloves);
cherry, currant leaves and horseradish;
peppercorns.
For brine:
water (eight liters);
salt (500 g)

In order to prepare the brine according to the recipe, salt is poured into boiling water, then everything is cooled. Some of the spices are laid out on the bottom of the barrel. All cooked fruits in the form of cucumbers and tomatoes are stacked in dense layers, sprinkled with spices and filled with cold brine.

Salting in a bucket

Fermentation and salting are practically the same.

When products are in a saline solution, salting occurs, while fermentation takes the middle position between conservation and salting, produced thanks to biological acids.

A huge number of recipes differ in signs of both fermentation and salting, so there is no difference for preparing salted tomatoes in a bucket in a cold way.

This recipe for salting tomatoes for the winter requires the following ingredients in the form of:

tomatoes (their number is determined by the capacity of the bucket);
sugar (1 tablespoon is required for three kilograms of fruit);
salt (two tablespoons are used for 1 liter);
greenery;
chili pepper;
heads of garlic;
peppercorns.

So, salt the tomatoes in a bucket as follows: the pepper and "golden apples" are washed under running water. Vegetables that are overripe or have been accidentally crushed are not suitable for processing. Salting them is undesirable, but you can use them for adjika and ketchup. Greens can be used in the form of dill, parsley, celery, cherry leaves, laurel leaves, horseradish, currant leaves.

Everything that, in addition to the leaves, is laid out in small pieces on the bottom of the bucket, completely covering it... Laurel leaves, black and allspice in the form of peas are also added there. Chili peppers are cut into pieces.

The brine should be prepared. A bucket with a volume of 10 liters will require five liters of brine. The required amount of salt is dissolved in water and poured into a bucket. A circle of wood is laid on top, oppression is installed, and everything is covered with a napkin.

All this must stand for several days at room temperature for the fermentation process to occur, after which the bucket is removed to a cold place.

The next method of salted tomatoes for the winter in a bucket involves the following ingredients in the form:

buckets of green tomatoes;
laurel leaf;
heads of garlic;
horseradish root and leaves;
peppercorns;
parsley, dill, basil;
currant and cherry leaves.

Salt the tomatoes in a bucket, making a brine of two glasses of salt for ten liters of water, a glass of mustard powder, sugar and twelve aspirin tablets.

Cherry and black currant leaves are placed in the bubbling water, which are removed after 10 minutes. Salt, sugar are added to the liquid, and after the water has cooled down, mustard powder is poured out.

The horseradish roots are peeled and cut into cubes. Pepper, various greens and garlic in the form of cloves are placed on the bottom. Next, the fruits are put, and to give the salting a flavoring zest, they are sprinkled on top with horseradish and garlic, in small pieces.

Tomatoes are poured with brine, which has already cooled down, the bucket is closed with a lid and sent to a cool place. To prevent the rising of the tomatoes, oppression is placed on the lid. You can try it in 14 days.

Attention, only TODAY!

Tomatoes, salted in a bucket or barrel for the winter, were not so long ago common everywhere in villages. These are the most delicious and healthy tomatoes - they ferment due to the lactic acid formed, they have a slightly harsh sweet-sour taste. Such tomatoes are an excellent appetizer for boiled potatoes, kebabs. They have one drawback - they "puff" too quickly, that is. lose their elasticity, fill with gas and burst, therefore, opening a bucket or jar. These tomatoes should be eaten as soon as possible - preferably on the first day.

When the tomatoes were salted in barrels, they simply went down to the cellar or basement, where they were kept cool, put the tomatoes in a cup, and covered the rest with gauze and a wooden circle - they were always, as if only cooked. In a city apartment for cooking salted tomatoes for the winter in a bucket, I recommend taking small plastic buckets for pickling.

For salting, prepare strong, maybe slightly unripe, tomatoes, dill, garlic, peppercorns, bay leaves, horseradish and currant leaves, salt and water.

Let's make the pickle first. Boil water, take salt depending on the size of the tomatoes - 1-2 tablespoons. If the tomatoes are large, then more brine will remain between them, which means that more salt is needed. Add bay leaf and peppercorns to the water immediately. Boil the brine and put it to cool in a cold place - on the balcony, for example.

Prepare plastic buckets - rinse and dry them well, rinse tomatoes and greens. Let's also let the water drain.

Put a chopped horseradish leaf, currant leaves in a bucket on the bottom (if you are salting in the fall, at a later time you can take dried greens or get by with what you have), dill, garlic chopped into slices.

Then we pierce the tomatoes with a toothpick at the base of the stalk - this will allow the tomatoes to salt out more evenly, they have a very dense skin. We stuff greens and chives into the free space - they will also turn out delicious.

Fill with slightly warm or completely cooled brine.

We close the tomatoes with lids, you can put oppression for the first 1-2 days. When the fermentation process has passed - after 3-4 days (this will be noticeable by the clouding of the brine and the absence of bubbles), take the salted tomatoes in a bucket for the winter to a cold place - to a permanent storage place.

After a week and a half, you can try it (you can try it earlier, light-salted tomatoes are also very tasty!).

Admit it honestly, do you know how to salt tomatoes for the winter? Salting a tomato for the winter is a very simple and not time-consuming process, but not all housewives produce delicious salted tomatoes for the winter. And today, dear friends, I want to tell you about the recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years.

I tried a variety of salted tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but grandmother's salted tomatoes under a nylon lid for the winter remain the standard of quality for me. Grandma's recipe for delicious salted tomatoes for the winter is to use a certain set of spices and roots, as well as the ideal ratio of salt and water.

There is nothing in the world tastier than salted red tomatoes for the winter in cans, with mashed potatoes and rich pork goulash ... As if yesterday I was a little girl, and my grandmother was telling me how to salt tomatoes in cans for the winter. I helped her with interest, and the maximum that I was instructed to do was peel the garlic and wash the tomato jars.

Today my little daughter helped me to cook pickled tomatoes for the winter in jars in a cold way. She was incredibly interested in filling the jars with tomatoes and laying out the spices. But most of all she wanted to know: why it is impossible to salt Lego together with tomatoes.

I hope I convinced you to cook delicious pickled tomatoes for the winter? Then welcome to my kitchen, where I will tell you in all the details how to pickle tomatoes for the winter is simple and tasty.

Ingredients for pickling a tomato:

tomatoes
parsley root
horseradish root
carrot
garlic
black peppercorns
hot peppers in pods

Brine:

1 liter of cold water
1 tbsp salt with a slide

How to salt tomatoes for the winter in jars:

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

Next, we lay out the prepared ingredients in clean cans. 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 observe the golden mean, and use in 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. In the process of laying, the jars need to be shaken so that the tomato fits as much as possible. We put large tomatoes at the bottom of the cans, and put small tomatoes closer to the neck. I will not advise tomato varieties for pickling, since I know little about them. The main thing is that the tomatoes are small, fleshy and with thick skin.

Next, we will prepare a brine for our future salted tomatoes in jars: we dilute one heaped tablespoon of salt in one liter of cold running water. Rock salt is needed, and by no means iodized.

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

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

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 to eat in 40-45 days.

Salted tomatoes for the winter in jars in a cold way 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 highly recommend you prepare at least one can of these delicious pickled tomatoes and store it in the refrigerator.

You yourself will be surprised how quickly these salted tomatoes disperse. Also, if you liked my recipe for salted tomatoes for the winter in a cold way, you can pickle tomatoes at the end of September, when there is no heat anymore, and store jars of salted tomatoes on the glassed-in balcony until the first severe frosts.

Green tomatoes for the winter are an excellent salting for any feast. You can make this blank in quite different ways. This article will describe the best recipes for canning green tomatoes. You can cook them in a barrel, bucket, or immediately roll up in jars. If desired, you can even make a salad from them.

Green tomatoes for the winter are an excellent salting for any feast

The most delicious recipe for preparing these vegetables for the winter will be described below. If you follow this recipe, you can quickly pickle tomatoes. This is the easiest way to create such a winter blank.

So, you should prepare the following products:

Tomatoes (green).
Garlic.
Water (for 1 liter of water there are 3 kg of tomatoes).
Horseradish.
Salt and granulated sugar.
Vinegar.

To prepare such a twist, you must follow this plan:

The rolling will take place in banks, so they should be sterilized in advance.
Horseradish and tomatoes must be washed well. It is advisable to sort out the vegetables so that only the best of them are covered for the winter. Horseradish is cut into pieces.
The bottom of the glass container should be packed with spices, garlic and horseradish.
Then vegetables are laid out in a saucepan and poured with boiling water. They should be infused for at least 30 minutes. There is no need to salt the water at this stage.
While the tomatoes are infused, it is worth preparing the brine. Salt boiling water and add garlic cloves to it. This brine will be watered with green tomatoes in cans. To make the vegetables sour, you can add a little citric acid to the marinade. Also, a spoonful of vinegar should be added to the brine. Vinegar will make the vegetables crisper.
After that, they can be rolled up.

It turns out wonderful salty green tomatoes with garlic.

Pickled green tomatoes (video)

How to salt green tomatoes in a bucket?

To get very tasty pickled vegetables, pickled in a bucket, you need to prepare the following ingredients:

Tomatoes (green).
Chilli.
Salt.
Dill.
Sugar sand.
Peppercorns.
Garlic.

The salting in the bucket is quite simple.

All vegetables must be clean and dry. If there are damaged ones among them, then they must be removed.
If fresh dill is used, and not dry, then it is also washed.
The first layer of the workpiece can be placed on the bottom of the clean bucket. It consists of tomatoes, dill, herbs and spices. Sprinkle the top with chopped chili and garlic cloves. Thus, the bucket needs to be filled to the top.
It is necessary to ferment the workpiece in brine. It is prepared as follows: salt and granulated sugar dissolve in boiling water. The liquid should be half as much as the workpiece, that is, 1.5 liters of brine will be enough for a 3-liter bucket.
After the tomatoes are marinated, they can be eaten.

Tip: to speed up the fermentation process, you need to make several cuts on the tomatoes with a knife.

Cold pickling green tomatoes

Salting vegetables with a cold method is perhaps the easiest.... But such recipes require endurance and patience from the culinary specialist.

This recipe requires the following ingredients:

Green tomatoes.
Water.
Sugar sand.
Salt.
Greens.
Garlic.

Salting vegetables with a cold method is perhaps the easiest.

Cooking method:

All vegetables must first be rinsed well to remove dirt. If among them there are too soft, spoiled or rotting tomatoes, it is recommended to remove them immediately. You should not ferment them.
In the cold way, you can pickle tomatoes both in a bucket and in a barrel, even in a saucepan. Whatever container the choice falls on, it must be clean. So, after all the ingredients have been prepared and the dishes are washed, you can start cooking.
A small cut is made on each tomato with a knife. Then they are laid out on the bottom of the container. Greens are placed in the second layer, after which spices and garlic are added.
Salt and sugar dissolve in hot will. This will be the pickling marinade. It is poured over the workpiece in the container.

It is advisable to insist on it for several days.

How to pickle green tomatoes under a nylon lid?

List of required products:

Garlic.
Green tomatoes.
Cherry and currant leaves.
Horseradish leaves.
Salt.
Cabbage leaves.
Sugar sand.

The recipe is quick, the preparation is delicious

This recipe includes the following preparation steps:

Using a fork, several pricks are made in the area of the stalk of the washed vegetables. Then the tomatoes sink to the bottom of the pan.
On top of the container, the vegetables are alternately covered with all the leaves from the list of ingredients, including cabbage leaves. Then they are sprinkled with salt and a pinch of granulated sugar.
The last layer is dill. This is how the pot should be filled. Before closing the workpiece in a glass container, it should be infused in boiling water for several minutes. This is to soften the tomatoes slightly before curling.
After that, the contents of the pot should be placed in sterile jars while maintaining the layered structure.

Using a nylon lid, the container can be closed.

How to deliciously marinate green tomatoes with adjika?

This vegetable goes well with adjika!

List of products for this recipe:

Green tomatoes.
Carrots, bell peppers.
Salt.
Garlic.
Water.
Bay leaf.
Dill.
Sugar sand.
Vinegar.
Bitter pepper.

This vegetable goes well with adjika.

Step by step cooking method:

First you need to cook adjika. To do this, you need to wash the vegetables and then cut them. The carrots are grated.
Finely chopped peppers with crushed garlic and grated carrots are combined. The mixture needs to be salted.
Glass containers are sterilized. A small portion of adjika is placed on its bottom. A few tablespoons are enough.
If the tomatoes are large, it is recommended to cut them in half. Well, if they are small, then let them be salted whole. The vegetables are placed in a container on top of the vegetable mixture. In adjika, tomatoes will marinate pretty quickly. They will acquire a bitter-salty aftertaste.
Chopped dill and bay leaves are placed on top of the tomatoes.
Then you should start preparing the brine for the harvest. For this, sugar sand and a pinch of salt are dissolved in boiling water. The container is filled with marinade. After that, you can start spinning.

Recipe for making green tomato salad for the winter

Ingredient List:

Green tomatoes.
Dill.
Garlic.
Hot pepper.
Parsley.
Salt, sugar.
Bulgarian pepper.
Vinegar.
A mixture of peppers.
Bay leaf.

How to prepare this salad:

All ingredients must be prepared. The garlic is peeled and passed through a press. Peppers (Bulgarian and hot) and herbs should be finely chopped.
In green vegetables, the stalk is removed, after which they are cut into 4 pieces.
Then all the ingredients are put into a container. All the spices are added there. The dishes are covered with a lid and sent to infuse in the refrigerator for several hours. During these hours, the products will release juice.
After that, water is added to the salad pot. Then the container is placed on the stove. As soon as the water boils, the contents of the pot should be cooked for 3 minutes, and then it is rolled into jars.

The container must be sterilized in advance.

Green tomato salad for the winter (video)

When the summer season ends, most housewives undertake to do home preservation. A long and cold winter is ahead, when vitamins are scarce. Although fruits and vegetables are sold in stores all year round, most would agree that they will bring little benefit and are more expensive than during the season. Therefore, an excellent solution would be to prepare products for future use by pickling, pickling or pickling. Many people will love the cold method of pickling green tomatoes in a bucket.

Popular and practical method

Initially, salt, ferment or pickle products were invented to preserve a crop that could not be stored for a long time. But over time, it became clear that such harvesting methods are also very useful.

This is due to the action of beneficial microorganisms that cause fermentation. Regular consumption of pickled and salted vegetables will have a beneficial effect on the metabolic processes of the body and help cleanse it... And if you use artificial preservatives or vinegar, there will be no such beneficial effects on health.

Pickling tomatoes in a bucket

Previously, salting in barrels was considered popular and healthy. But nowadays it is rare for anyone to have wooden barrels and there is not always a lot of storage space for workpieces. Therefore, salting in a bucket has become common.

Almost all varieties of tomatoes are suitable for canning, except for salad and sauce. Medium-sized fruits are chosen without any flaws or damage. If they are slightly rotten or overripe, they should not be salted.

Fruits and herbs for canning are thoroughly washed in running water. The stalks are removed, they can be cut in this place for better brine penetration. Some housewives advise pouring boiling water over them or blanching them for 1-2 minutes.

For seasoning, take leaves of black currant, cherry and oak, dill (inflorescences and herbs), garlic, parsley, paprika, horseradish, black peppercorns, celery, tarragon, basil.

In a long fermentation process, tomatoes are impregnated with the aroma of spices, and leaves of currant, cherry and oak contribute to a longer shelf life of the workpiece.

Before you cold salt green tomatoes, you should take care of a suitable container. A food grade plastic or enamel bucket is suitable for salting. It is thoroughly washed without the use of chemicals with ordinary soda, and just before salting it is poured with boiling water. Metal containers cannot be used: they will begin to oxidize, which can be harmful to health, and the product will deteriorate.

At the bottom of the bucket, spread some of the spices, then a dense layer of tomatoes. To make a brine, dissolve 600-700 g of salt in 10 liters of water, then it must be boiled and cooled. If the tomatoes are pink or brown, make the pickle a little stronger. On average, a ten-liter container will require 5 liters of brine.

A simple recipe

There are many simple recipes on how to salt green tomatoes in a bucket. One of them will require the following ingredients:

Tomatoes are laid out in rows, between them - layers of spices. From above, all fruits should be completely covered with greenery. The cooled and strained brine is poured into a bucket, a wooden circle or plate is placed on top, the load is installed and covered with a cloth. This will keep the tomatoes from floating and help them soak well in the brine. The bucket is stored at room temperature for a week, and then rearranged to a cool place.

Another simple recipe: for 5 kg of tomatoes, you need to take two heads of garlic, horseradish root to taste, 250 g of salt, 50 g of sugar, cherry and currant leaves - 5-7 pcs., 10 horseradish leaves. Horseradish greens are laid on the bottom of the container and on top of the last layer.

Fans of savory dishes will want to add a twist to their canned food. Very tasty salted tomatoes are obtained in a bucket in a cold way with a wide range of seasonings. You will need the following ingredients:

The food will be ready to eat in 5-6 weeks. Salted green tomatoes will be a great snack both for the festive table and for every day. The beneficial substances they contain will help maintain health and even prevent some diseases, including cancer of the prostate and pancreas, and the cervix. And after the holidays, pickles help relieve a hangover. If you experiment a little, you can find your favorite recipe and enjoy the spicy taste of these "golden apples".

Salting green tomatoes in a bucket is a way to preserve as many useful vitamins and minerals as possible in vegetables. Green tomatoes have a pleasant crunch and a juicy taste. The appetizer will be a great addition to any dish, be it meat, boiled potatoes or vegetable side dishes. Let's take a closer look at what is cold pickling of green tomatoes in a bucket and find out the most popular culinary recipes.

In the process of salting in a bucket, all fruits acquire a different taste - some are completely saturated with brine, others partially. This makes an interesting appetizer with varying degrees of salinity. As a rule, those vegetables that lie on the bottom are always saltier and more savory, and the tomatoes on top acquire a delicate taste. A large number of tomatoes are salted in the bucket, which allows you to prepare a supply of snacks for a large family. At the same time, there is no need to waste time sterilizing cans and lids.

Important! Thanks to the fermentation process, tomatoes are eaten at different stages of salting. Initially, they become lightly salted, and over time they acquire a vigorous and juicy taste.

Features of pickling tomatoes in a bucket

Before salting, check the integrity of the bucket. There should be no chips, cracks or delamination on it. Use an enamel bucket, in no case should you salt in an aluminum container. During the salting process, the acid in the dish reacts with aluminum. Because of this, the vegetable acquires a bitter taste, and the use of the product becomes dangerous to human health.

Before cooking, the bucket is thoroughly washed and dried with a clean towel. To make the tomatoes crispy and juicy, housewives add grated horseradish or oak bark to the container at the rate of 5-10 g per 1 kg of tomatoes.

The best recipes

Some salted tomatoes are distinguished by a spicy and piquant taste, while others are tender and sweetish. Bell peppers, caraway seeds and dill give the product an interesting taste. Average cooking time is about 45 minutes.

Barrel tomatoes in a bucket with horseradish, cherry and currant leaves

The supplement in the form of horseradish leaves, cherries and currants not only adds vitamins, but also increases the shelf life of the product. It is better to use greens from your garden, after rinsing it with clean water.

3 kg of green tomatoes;
3 horseradish leaves;
7 currant leaves;
3 heads of garlic;
5 sprigs of parsley;
2 bay leaves;
10 ;
4 liters of water;
150 g of salt;
200 g sugar;
4 sprigs of celery.

How to cook:

Rinse all ingredients under running water and dry.
Place horseradish, currant and cherry leaves on the bottom of a clean bucket.
Arrange the tomatoes, adding garlic, dill sprigs, parsley and celery.
Prepare brine: mix water with salt and sugar. Pour liquid into a bucket, add allspice and bay leaf.
Organize oppression: put clean gauze on top of the bucket, place a heavy object on it.
Put in a dark and cool place for 4 weeks.
After the time has elapsed, the product is ready for use. It goes well with meat and fish dishes.

How to pickle tomatoes without vinegar

Vinegar-free vegetables are good for those suffering from gastrointestinal problems. The appetizer turns out to be soft, does not contain irritating components.

For cooking you will need:

3 kg;
5 cherry leaves;
6 teeth;
1 bunch of parsley;
1 bunch of dill;
black pepper to taste;
10 g cumin;
1.5 liters of water;
100 g of salt;
130 g sugar;
3 bay leaves.

Cooking technology:

Place cherry leaves, dill and parsley at the bottom of the enamel bucket.
Rinse the tomatoes, remove the stalks. For pickling, not only green tomatoes are used, but also brown and pink ones. Then add bay leaves, black pepper, garlic and caraway seeds.
Prepare the brine by mixing water, salt and sugar. Bring to a boil and pour the brine over the vegetables.
Cover and leave at room temperature for 14 days. Store in a cool place later.

Interesting! Even a small amount of caraway seeds gives the dish a bright and pleasant aroma. Caraway seeds are rich in vitamins A, B, C, E. Also, the product contains dietary fiber and trace elements that are necessary to maintain immunity.

Salted tomatoes with mustard in a bucket

An interesting recipe has been tested by generations - this method of salting was used back in the USSR. They store the dish on the balcony or loggia, so a fragrant snack is always at hand.

What you need:

3 kg of tomatoes;
50 g mustard powder;
10 peas of allspice;
1 head of garlic;
5 peas;
2 liters of water;
80 g of salt;
110 g sugar.

How to cook:

Rinse vegetables and herbs. Layer tomatoes and spices.
Prepare brine from water, sugar and salt. Boil and pour over vegetables.
Organize oppression and leave for 5 days.
If necessary, take out the tomatoes and serve in small portions.

With tomato juice

A juicy appetizer goes well with any side dishes: potatoes, rice or buckwheat. The recipe is simple and does not require any special culinary skills.

Ingredient List:

2.5 kg of tomatoes;
1.5 liters of tomato juice;
100 g sugar;
70 g salt;
10 g ground cinnamon.

Cooking technology:

Rinse the tomatoes, remove the stalks. Pierce the base with a fork or toothpick so that the vegetables are evenly saturated with the brine.
Place fruits in a clean bucket.
Pour tomato juice into a separate container, add cinnamon, salt and sugar. Bring to a boil and leave for 5 minutes.
Pour juice over the tomatoes and cover. Leave in a cool place for 10 days.

Important! You can buy ready-made tomato juice at the store, but it's best to make it yourself. To do this, peel the red tomatoes and remove the stalks. Then it is passed through a meat grinder or blender, then rubbed through a metal sieve. Salt and sugar are added to taste. They are rolled up in sterile jars and put into the pantry for storage.

In Georgian

Georgian cuisine is famous for its spicy and unique dishes. Salting is a great addition to kebabs and other meat dishes. Average cooking time is about 60 minutes.

Ingredient List:

2 kg of tomatoes;
50 g of garlic;
500 g;
1 onion;
3 bay leaves;
20 g;
30 g cilantro;
3 liters of water;
60 g salt;
40 g hops-suneli.

Cooking method:

Rinse the tomatoes, remove the stalk. Make a deep cut in each.
Prepare the filling for stuffing: chop the herbs, garlic, onion and sweet pepper. Add your own spices and herbs, hot and hot peppers to taste.
Fill the tomatoes with the resulting mixture and place in a saucepan, add the bay leaf.
Dissolve the salt in water and pour the brine into a saucepan. Put under oppression for 5 days, then put in the cold for 10 days.
Store tomatoes in a bucket under a plastic lid.

With carrot tops

Carrot tops are diuretic and anti-inflammatory, contain antioxidants and healthy dietary fiber. This ingredient gives green tomatoes a mild and sweet taste. For cooking, select young green tops with short leaves.

What you need:

2.5 kg of tomatoes;
10 leaves of carrot tops;
6 laurel leaves;
1 hot pepper;
5 allspice peas;
2 liters of water;
60 g salt;
120 g sugar;
70 ml of table vinegar.

How to cook:

Place the tops and spices at the bottom of a clean bucket. Place tomatoes on top.
Prepare the brine: pour salt and sugar into the water, mix thoroughly. Bring to a boil and add vinegar. After 10 minutes, pour the brine over the vegetables.
Store the pot at room temperature for 5-7 days. After the time has elapsed, the product is ready for use.

With greens

The classic recipe for pickling with herbs is a real storehouse of vitamins and minerals that the body needs so much in the cold season.

List of ingredients for cooking:

3 kg of green tomatoes;
1 bunch of parsley;
1 bundle;
5 cherry leaves;
1 head of garlic;
10 bay leaves;
10 g coriander seeds;
basil to taste;
2 liters of water;
80 g of salt.

How to cook:

Rinse vegetables and pierce with a toothpick at the stalk.
Put cherry leaves, dill, parsley, garlic, bay leaf and coriander seeds in the bottom of the bucket. Horseradish leaves and basil are added to taste.
Lay tomatoes on top of the spices.
Dissolve salt in cold water and pour into a bucket. Arrange oppression and leave for 3 weeks at room temperature.
Then store in a cool place.

Storage rules for salted tomatoes

The optimum storage temperature is from +1 to + 6 ° C.
Store the snack in the refrigerator or cellar.
It is best to cover the bucket with a plastic lid.
It will not be superfluous to check the bucket for leaks, there should be no chips or cracks.
If during storage the brine becomes cloudy, mold and odor appear, it is better to discard the snack.

Little secrets

To make the blanks tasty and healthy, small fruits of the same size are selected for cooking. The surface of the vegetables should be flat and smooth, without defects. If the vegetables are large, they are cut into several pieces. Preference is given to firm and firm tomatoes, from which the crispest pickles are obtained.

In addition, chefs use pay attention to the following nuances:

thoroughly wash the bucket, kitchen and tableware before cooking;
many recipes use currant and cherry leaves, which give the dish a pleasant aroma;
greens should be fresh and well washed;
to prepare the brine, use clean water from a filter or bottle.

Conclusion

Salted green tomatoes are a versatile winter snack. Housewives use it as an addition to the main menu or as an independent dish. For cooking, select even and beautiful fruits, herbs, spices and spices to taste.

Fans of unusual products prefer to cook Georgian-style green tomatoes, experienced culinary specialists prefer to cook dishes with tops and herbs. The winter snack contains a lot of useful vitamins, which in the cool season support immunity and protect against colds. Store salted vegetables in the balcony or in the refrigerator.

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

Salted tomatoes can also be served as an independent snack.

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

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

Benefits of cold salting

The cold way of pickling tomatoes has many pluses:

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

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

Preparing for salting

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

Tomatoes must be of the same ripeness (you cannot take green, pink and red tomatoes for one container);
Fruits should be free from rotting and mildew;
Tomatoes should not be broken and soft;
Do not take tomatoes for pickling that have damage - cuts and punctures.

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

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

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

If we use cans, we should rinse them thoroughly (preferably with detergent) and sterilize. To do this, hold the glass container over water vapor for 3-5 minutes, then set it to cool, covering it with a clean towel;
Tara from other materials follows Rinse(using detergents);
Used for salting container maybe with defects, because we will not need to roll it up.

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

Iodized. Rich in iodine, sometimes gives a slight bitterness;
Marine. It is rich in various microelements, but if magnesium is removed from it, then it is common table salt;
Black. It is rich in potassium, which is good for the human body;
Hyponosodium. Salt for hypertensive patients, because it uses potassium and magnesium salts. This prevents fluid retention and high blood pressure.

Note! For tasty 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;
Green leaves horseradish. You can take currant leaves (white) or

Step 1. We prepare containers for salting.

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

Step 3. At the bottom of the container, we put the leaves of plants in such a way that they completely hide it. Next, lay out the dill umbrellas.

Step 4. We fill the container with tomatoes. We fold the tomatoes tightly to each other. Care must be taken to ensure that the tomatoes are not crumpled or damaged. It is advisable to lay the tomatoes punctured up. When laying out the 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. We put salt, sugar and vinegar in a container. Fill the tomatoes with boiled cold water.

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. We prepare container.

Step 2. We process tomatoes. Delete peduncles, we wash the tomatoes under running water and do puncture next to the place from the stalk.

Step 3. We spread spices to the bottom of the container.

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

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

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

3. Cold salting of green tomatoes

Products, necessary for salting:

Tomatoes- 2 kg;
Salt no additives, coarse grinding - 3 tablespoons;
Sugar- 1 tablespoon;
Garlic- 1 head;
Dill- 3 umbrellas;
Mustard powder;
Green leaves horseradish, currants (red, white, black) or cherries.

Step 1. We prepare the container.

Step 2. We process the tomatoes (wash them, clean them from the stalks). We make a puncture next to the hole for the stalk.

Step 3. Put horseradish leaves (currants, cherries) on the bottom of the container.

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

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

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

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

4. Salting tomatoes in a dry cold way

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

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

Step 1. We prepare the container.

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

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

Step 4. We spread the tomatoes. Sprinkle each layer generously with salt. Salt consumption depends on taste.

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

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

Step 7. We insist the tomatoes in a warm place for 24 hours.

Important! Cold salting 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, differ only additional Ingredients. The taste of pickled tomatoes depends only on your fantasy.
Ingredients, which are added to salting:

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

Storage of workpieces

Cooked pickled tomatoes should be stored cold or cool

At the end of autumn, the owners of personal plots and vegetable gardens are faced with the problem of what to do with unripe tomatoes, because with the first frost, the crop will freeze. In this case, you can remove the fruits and leave to ripen at room temperature or use green vegetables without waiting for them to ripen, for example, cook salted tomatoes for the winter, based on the proposed recipes.

At the same time, the preparation itself is simple, because vegetables can be salted in large quantities directly in an enamel pan or bucket. A spicy spicy tomato appetizer will complement any dish in winter and diversify the New Year's table.

A simple recipe for pickling green tomatoes in a saucepan

The simplest recipe for making salted tomatoes will appeal to even those who are harvesting for the first time, because a minimum of ingredients and skills are required. You just need to prepare unripe medium-sized tomatoes with slightly whitened skin (“milky ripeness” tomatoes) without damage or rotting on the skin.

Ingredients:

Tomatoes - 3 kg
Garlic heads - 3 pcs.
Hot pepper - 3 pcs.
Parsley and celery greens - 3 bunches each.
Peppercorns - 6 pcs.
Laurel leaves - 6 pcs.

The brine is prepared from the calculation:

Water - 1 l
Salt - 2 tablespoons

Cooking process for salted tomatoes:

Thoroughly wash the tomatoes, pouring them into a colander in batches. Dry vegetables on cotton towels.
Blanch the tomatoes in boiling water in a colander for 5 minutes. Cool vegetables quickly under cold running water.
Wash greens, dry and chop finely. Exfoliate and rinse the cloves of garlic. Chop hot peppers into rings.
Wash the pot well in a soapy or soda solution, scald with boiling water. Put peppercorns and laurel leaves at the bottom of the container.

Attention! Place a large bowl or basin under the pan, as the brine will be released during fermentation and will drain along the walls of the dishes.

Prepare a simple brine by boiling water and salt for 5 minutes. Cool the liquid to room temperature.
Arrange prepared tomatoes in one layer in a saucepan. Put cloves of garlic, chilli rings and chopped herbs on top. Alternate layers, filling the pan to the top.
Pour cold brine over the tomatoes. Cover the pan with a plate, set the oppression on top. Cover the workpiece with a thin towel.
Leave the workpiece in a cool place for 10-14 days. After that, you can taste the cold-cooked pickling of green tomatoes in a bucket. After that, you can arrange the tomatoes in sterile jars, close the lids and store in the refrigerator, or leave them in a saucepan in a cold place.

Salted tomatoes in tomato juice

Another way to pickle green tomatoes in a saucepan is very much in demand, as it helps to preserve the vitamin composition of the vegetable. At the same time, a feature of this recipe is the use of tomato juice instead of brine, which will add spice and rich aroma to the workpiece.

Components:

Tomatoes - 6 kg
Black currant leaves - 100 pcs.
Salt - 0.5 kg.
Mustard seeds - 1 tablespoon

Cooking algorithm:

Wash green tomatoes well with running water and dry on towels.
Grind 1/2 part of the tomatoes in a meat grinder. Mix the resulting tomato puree with spices and salt to taste. The mass should be moderately salty.
Wash the pot or bucket with baking soda, rinse with boiling water and dry.
Rinse currant leaves with water and dry.
Put currant sheets in an even layer on the bottom of a sterile container. Put a layer of green tomatoes on top of the leaves, sprinkle the vegetables with salt and mustard seeds. Alternate layers of tomatoes with salt and currant leaves, filling the pan completely. With the last layer, close the workpiece with currant leaves.
Pour the tomato juice over the contents of a saucepan. Close the container on top with a plate and put oppression.
Transfer the workpiece to a cold room. After 2-3 weeks, the tomatoes in their own juice are ready.

Pickled tomatoes with vinegar

Harvesting green tomatoes takes a significant amount of time. The vegetable contains the solanine component, which is destroyed over time only when exposed to salt and lactic acid formed during fermentation. You can speed up the process and enjoy pickled tomatoes the next day by adding vinegar to the preparation.

Products:

Tomatoes - 1.8 kg
Carrots - 0.3 kg
Pepper pod - 1 pc.
Head of garlic - 1 pc.
Salt - 2 tablespoons
Sugar - 5 tablespoons
Vinegar - 100 ml.
Peppercorns - 4 pcs.
Laurel leaves - 4 pcs.

Cooking process for quick-salted tomatoes:

Wash the tomatoes, dry and cut into large slices.
Peel the carrots, rinse and grate with coarse teeth.
Cut the capsicum into thin rings.
Peel and chop the cloves of garlic with transparent plates.
Place the tomatoes in a saucepan, layering with carrots, garlic and pepper rings.
Fill a saucepan with tomatoes to the top with boiling water. Leave the liquid in a saucepan for 15 minutes. Gently drain the water into another container and boil again. Add spices, salt, sugar and vinegar to boiling water.
After boiling again, pour the brine into a saucepan with tomatoes. Cover the container with a lid and leave for a day at room temperature. The next day, you can try pickling green tomatoes in a saucepan prepared according to this recipe.

Salted tomatoes in a bucket

If the house has a cellar and a large bucket, a basin or a saucepan with a volume of 20-30-40 liters, you can pickle tomatoes like in a barrel. It is green tomatoes that are better suited for harvesting in large volumes than red ones, since they do not deform during ripening.

Components:

Tomatoes - 20 kg
Dill (greens with umbrellas) - 400 g.
Cherry, currant, grape, oak leaves - 15 pcs.
Horseradish leaves and root - 200 g.
Celery, parsley - 1 bunch each.
Tarragon - 200 g.
Garlic - 600 g.
Capsicum - 5 pcs.
Water - 20 liters.
Salt - 1.4 kg.
Sugar - 4 tbsp.

How to salt green tomatoes in a bucket:

Dissolve the coarse rock salt in hot water and leave for 30 minutes to settle the sediment. If desired, you can add granulated sugar to the brine.
Wash the tomatoes and cut into large slices.
Rinse and chop greens, garlic cloves, peel horseradish, chop finely.
Place some of the herbs and leaves at the bottom of the pan. Lay the tomato slices on top. Then layer the blank with garlic, pepper, herbs, leaves and horseradish. Repeat layers, filling the pan to the top. Close the blank with dill sprigs from above.
Pour the cooled and strained brine over the tomatoes. Cover the workpiece from above with a lid, turned upside down, or a plate, put oppression on top.

Salted tomatoes

Attention! To avoid mold, you can cover the workpiece over the brine with a clean cloth and sprinkle with mustard powder. Then install oppression.

Transfer the workpiece to the basement. The treat will be ready in 1.5 months.

In an apartment, you can pickle tomatoes and leave them at room temperature. On the 7-10th day, pack the tomatoes in clean jars, pour with brine and insist in the refrigerator for 3-4 weeks.

Salted tomatoes stuffed with garlic

The recipe provides for stuffing vegetables with garlic. Therefore, the appetizer turns out to be not only spicy and aromatic, but also spicy.

Components:

Tomatoes - 1.5 kg.
A bunch of any greenery - 1 pc.
Garlic - 2 heads.
Sugar - 0.2 kg.
Salt - 2 tablespoons
Water - 1 liter.
Vinegar - 100 g.

The process of preparing a spicy snack.

The tomato is the most common vegetable in the kitchen. It is cut into salads, dried, fried, stewed. The vegetable is often used in the preparation of winter preparations. There are a large number of recipes for pickling and pickling tomatoes.

They all differ in the ingredients that make up the composition. Billets can have a sweet or salty taste, spicy or sour taste. It all depends on the taste preferences of the hostesses and their households. But there is one common feature that unites the recipes - a unique and memorable taste.

Useful properties of salted tomatoes

Salted tomatoes retain all the beneficial nutrients that fresh fruits do. Micro-minerals, such as iron, magnesium, calcium, have a beneficial effect on the functioning of the heart system.

Tomato contains lycopene. This substance is a natural antioxidant. Lycopene removes toxins and toxic substances accumulated in the body, improves well-being and helps to strengthen the immune system.

Salted tomatoes are low in calories. This allows even people on a diet to use them in their daily diet. Vegetables improve the functioning of the gastrointestinal tract and have a mild laxative effect.

Note! As a rule, in addition to the tomatoes themselves, other vegetables are present in salting recipes. They also have a positive effect on health and help to cope with various ailments.

The taste of the further preparation is determined by several factors. The shelf life also depends on them.

Pickled tomatoes must be of the appropriate variety. Usually they are called so - pickled tomatoes. The fruit should be small enough to fit in the jar without being damaged. The tomato has a firm elastic skin with an even bright color, without blotches and cracks. Fleshy large fruits of vegetables are not suitable for pickling, they are salad varieties.
Banks must be heat treated. They can be ignited in the oven at an elevated temperature, or they can be boiled in a saucepan. Sterilization is carried out immediately prior to harvesting. After the procedure, the jar is wiped dry with a towel. All utensils used for cooking must be clean.
The vegetables that make up the recipe are washed from dirt, the stalks and tails are removed. The fruits of the tomatoes are pierced near the stalk. When pickling tomatoes, herbs are often used. It can be currant leaves, dill umbrellas. Black peppercorns, garlic, horseradish root are well suited. For pungency, a hot red pepper is sometimes added.
After preparation, the workpieces are stored in a cool place, away from light sources. Thus, the workpiece can last up to 2 years.

Cold tomatoes for the winter - recipes

How to grow more crops?

Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is far from always possible to obtain the desired result.

Plants often lack nutrition and minerals.

It has the following properties:

Allows increase yield by 50% in just a few weeks of use.
You can get a good harvest even on low fertile soils and in adverse climatic conditions
Absolutely safe

The classic recipe for cold pickling

Salt, 2 tablespoons;
Sugar, 1 tablespoon;
3-4 cloves of garlic;
Vinegar 9%, 1 tablespoon;
Greens optional.

Preparation:

Greens, garlic, clean tomatoes are spread at the bottom of a sterilized jar. Tomatoes are packed tightly, but try not to change.

Take a liter of cold purified water, add vinegar to it, dissolve sugar, salt and pour the contents of the jar. The container is closed with a lid and placed in the refrigerator. In this way, tomatoes are salted in about a month.

The old-fashioned salting recipe

Salt, 2 tablespoons;
Sugar, 2 tablespoons;
3-4 cloves of garlic;
Vinegar 9%, 1 tablespoon;
Dill umbrellas, currant or cherry leaves.

Preparation:

Prepare the brine in advance. A liter of water is boiled, sugar and salt are added, vinegar is added. Cool the brine to room temperature. Greens, garlic, spices and tomatoes are placed in a clean container. Cold brine is poured into a container, rolled up with a lid and removed to a cool place.

Mustard pickles recipe

Ingredients used (per 2 liter jar):

Small tomatoes -1.5 kg;
Mustard powder, 1 tbsp
Salt, 2 tablespoons;
Sugar, 2 tablespoons;
Pepper, 3-4 peas;
Vinegar 9%, 1 tablespoon;
Greens optional.

Preparation:

Pour a liter of water, put on fire and bring to a boil. Dissolve a spoonful of mustard, salt and sugar, add vinegar at the end. Tomatoes are laid out in rows in a prepared container, green leaves and pepper are added between their layers. Pour cold brine into the jar and roll up the lid.

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Fertilizer really gives more intensive growth of garden plants, and they bear fruit much better. Now you cannot grow a normal crop without fertilization, and this feeding increases the amount of vegetables, so I am very pleased with the result. "

Cold pickling green tomatoes

Ingredients used (per 2 liter jar):

Green tomatoes, 1.5 kg;
Salt, 2 tablespoons;
Sugar, 1 tablespoon;
3-4 cloves of garlic;
Dill, parsley;
Vinegar 9%, 1 tablespoon;

Preparation:

If you want the tomatoes to be soft, then they are pre-blanched for 3-5 minutes. Make small cuts in green tomatoes, put in a jar, add greens and garlic cloves between rows.

Boil a liter of water with sugar and salt, cool the contents of the pan. Pour a jar with cold water, close the lid on top and put in the refrigerator. Tomatoes will be salted in 1.5-2 months.

Dry cold salting

Ingredients used (in a small bucket):

Ripe tomatoes, 1.5 kg;
Salt, 2 tablespoons;
Sugar, 1 tablespoon;
3-4 cloves of garlic;
Currant or cherry leaves;
Vinegar 9%, 1 tablespoon;

Preparation:

The workpiece is made in a small deep container; a saucepan or bucket will do. Clean pierced tomatoes are placed on the bottom of the bucket, put currant leaves, garlic on them, sprinkled with sugar and salt, at the end you can add horseradish for taste and smell.

Close with a lid and put a press on top. The workpiece is kept at room temperature for a day, then put into the refrigerator.

Unusual recipes for cold cooking tomatoes have fallen in love with more than one thousand housewives. They continue to cook, making adjustments to the ingredients to taste.

Note! Tomato preparations are made in every family. This tasty and healthy delicacy can decorate any table and please everyone without exception.

Recipes from the site "Anyuta's Notebook"

A simple recipe for pickled or soaked tomatoes

Cooking time: 2-3 weeks

Salted tomatoes, pickled or pickled, are a favorite guest on our table. They eat such tomatoes faster than fresh ones. But this is not accidental! The body at a subconscious level, even in a child, chooses what is more useful to him.

Billets in the form of salted tomatoes without vinegar were harvested by our ancestors in wooden barrels, shifting them with dill, garlic, cherry leaves, currants, horseradish stripes and spices. In the countryside, in the cellars, pickled apples, tomatoes, barrel cucumbers and salted watermelons with cabbage are still harvested for the winter. In modern conditions, large volumes of salt are salted in plastic barrels or stainless steel containers. In a city apartment, pickled tomatoes can be pickled in a saucepan or in large jars, and stored on the balcony all autumn. Before winter frosts, as a rule, such blanks are swept clean and pickled ones come to replace.

In today's recipe, I want to tell you how to cold-cook pickled tomatoes at home. According to such a simple recipe, you can salt red, brown or green tomatoes, the main thing is not to mix them together, since they will have different cooking times. Red pickled tomatoes will be salted much earlier than green ones.

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

Cold salted tomatoes

A simple delicious recipe from Anyuta

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

The brine for salted tomatoes is prepared as follows: 2 cups of salt and 1 cup of sugar are taken in a bucket of cold boiled water. And that's it! All ingenious is simple! Prepare herbs, leaves and roots. Rinse fresh tomatoes with running water. Here are the tomatoes to choose for pickling - it's up to you. Red ripe tomatoes will turn out to be more tender, when biting, juice will flow from them. Brown (unripe) tomatoes will be slightly firm. And green pickled tomatoes will not lose their shape, but they will not have the sweetish taste like red ones. Each tomato ripeness has its own advantages and different tastes. It remains to try and choose what you like best.

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

Chop the garlic and horseradish root into slices. Pickled tomatoes Place the tomatoes tightly in a jar, remembering to transfer several layers again with leaves and garlic. To make tomatoes tasty and aromatic, dill should be with twigs and umbrellas. We put the tomatoes in a jar to the very top and fill with cold salted brine.

I prepared a blank of tomatoes in a jar in the kitchen, and since it is inconvenient to carry it to a cool place with liquid, I poured the brine on the spot. I forgot my camera in the kitchen, so I didn't take a photo of tomatoes in salted brine right away. And then, due to her employment, she completely forgot. I remembered only when the delicious pickled tomatoes were already finished. pickled tomatoes But I managed to make the final photo! I hope that my recipe for salted tomatoes with garlic in a cold way in the midst of autumn harvests will be useful to you!

In the middle of autumn, it's time to cook salted green tomatoes for the winter. If you are a fan of such pickles, then this simple recipe for pickling green tomatoes in a bucket in a cold way is sure to please. This will require green tomatoes and many different spices, which can be adjusted to suit your taste.

Ingredients:

green tomatoes 3 kg.,
1 bunch parsley,
dill 1 bunch,
cherry leaf 20 leaves,
coriander seeds 1 tbsp l.,
mustard seeds 1 tbsp. l.,
bay leaves 8-10 pcs.,
garlic 3-4 heads.

Brine:

water 1 l.,
salt 3.5 tbsp. l.

How to Cold Cook Pickled Green Tomatoes

Tomatoes of any size are suitable for pickles. Transfer the vegetables to a colander and rinse thoroughly, looking at each fruit. If you find defective vegetables, remove them from the bulk. To make the tomatoes salted faster, take a bamboo skewer and make 1-2 punctures in the place of the stalk.

Prepare a container depending on the amount of starting products. On the bottom, distribute half the norm of washed parsley and dill, cherry leaves, coriander and mustard seeds, bay leaves and washed unpeeled garlic cloves. You can use dill umbrellas, root and horseradish leaves.

Move prepared green tomatoes.

Cover the fruit with the other half of all the spices indicated.

Now prepare the brine. Dissolve the salt in cold water and pour over the tomatoes. Adjust the amount of brine at your discretion.

Place a flat plate and a small weight on top of the tomatoes so that all the vegetables are under the brine. Leave at room temperature for 3 weeks. Depending on the temperature and size of the tomato, the pickling process can vary within certain limits.

After this time, the tomatoes will change their color and can be tasted. Store the pickled green tomatoes in a cool place over the winter until you are finished eating. Bon Appetit! Homemade cookies: recipes with photos are simple and delicious

Good afternoon, dear food lovers and readers of our blog. Today I will tell you one recipe for delicious and soft cookies at home, ...

Sweet rosehip syrup with lemon at home turns out to be much more aromatic and tastier than store / pharmacy. Probably not...

Every experienced housewife probably has her own signature recipe for making salted green tomatoes, which is time-tested and approved by family members or guests. But sometimes it is difficult to decide in what way to pickle tomatoes and how to do it correctly. For you, we will consider the best recipes for salted tomatoes in different ways, as well as the features of the choice of ingredients and the main nuances of the process of preparing a delicious snack.

Selection and preparation of tomatoes for pickling

When choosing tomatoes for pickling, pay attention to the following:

the size- fruits are chosen not very large, preferably of the same size, weighing up to 100 g;
appearance of tomatoes- each fruit must have the correct shape, clean skin without spots and damage;
resistance to damage by microorganisms- for example, varieties are considered resistant in this regard: "Alaska", "Yarik", "Arctic Rose". A ready-made dish of such tomatoes can be stored well and for a long time;
fruit characteristic- it is preferable that tomatoes for pickling have a thin skin, fleshy flesh with a minimum moisture content and a small seed box;
taste of the variety- they choose sweet varieties (for example, "Pink Honey", "Tsar Bell", "Honey Drop", so the dish will turn out to be much tastier.

Tomato preparation consists of sorting the fruit by size and appearance. Damaged or spoiled fruits are discarded. The sorted fruits are thoroughly washed under running water several times. Then the stalk is removed from each fruit, they do it very carefully so as not to damage the surface. The place of attachment of the stalk to the tomato is pierced with a toothpick or a thin knife, which contributes to better salting and even distribution of salt in the fruit.

Some housewives blanch the tomatoes before pickling to eliminate the roughness of the finished tomatoes.

Did you know? Green tomatoes are poisonous because they contain solanine, but during the process of heat treatment, salting or pickling for a long time, they become usable.

The best recipes for cold pickling green tomatoes

Consider several recipes for pickling tomatoes with step-by-step cooking instructions and a list of ingredients.

Classic recipe

To prepare green tomatoes according to the classic recipe, you need to take:

green fruits - 10 kg;
salt - 70 g per 1 liter of water;
water - how much is required;
dill - 200 g;
parsley - 40 g;
capsicum - 1 pc .;
black currant leaves - 10 pcs.

Cooking process:

Place clean dry tomatoes in a container, sprinkling each layer with prepared ingredients.
Dissolve salt in cold water and pour over the fruits so that they are completely covered with brine.
Close the container tightly with a lid and leave to salt for 20 days, placing the workpiece in a cool place.

Important! To make the pickles more aromatic, various spices are added to the brine: basil, cloves, marjoram, cinnamon.

No vinegar

Tomatoes, pickled without using vinegar, are hard, juicy and crunchy, therefore they are often used for making salads or vegetable slices.

To prepare such a snack, you need to stock up on:

cold boiled water - 8 l;
tomatoes - 11 kg;
bay leaf - 15 pcs.;
salt - 400 g;
dill and parsley - 350 g;
sugar - 250 g;
ground black pepper - 3 tbsp. l .;
cherry, currant leaves - 150 g.

Cooking process:

Some of all the spices are placed on the bottom of the prepared container.
Green fruits and again spices are placed tightly on top of the spices. The container is shaken periodically so that the spices are evenly distributed.
Alternate layers of tomatoes and spices until all ingredients run out.
Pour the tomatoes on top with brine so that it completely covers the fruits.
The container is tightly closed with a lid and sent to a cool place for salting for at least 20 days.

With mustard

Mustard is a good preservative, therefore it is often used for salting vegetables, in addition, it gives the finished dish a pleasant aroma and spicy taste.

To cook salted tomatoes with mustard, you must use:

unripe fruits - 2 kg;
cherry or currant leaves - 10 pcs.;
dill - a few branches;
mustard seeds - 1 tbsp. l .;
mustard powder - 2 tbsp. l .;
cold boiled water - 2 l;
coarse salt - 140 g.

Cooking process:

First of all, the jars in which the tomatoes will be placed are sterilized for 3 minutes over steam.
Prepared ingredients and washed dry fruits are placed at the bottom of the cans so that 4 cm of free space remains to the top.
Salt is poured over the tomatoes and water is poured, leaving 1–2 cm.
To prevent the formation of mold, a mustard plug is made: for this, a sterile bandage is placed over the neck, mustard powder is poured so that it is level with the top of the neck. Another sterile bandage is placed on top of the mustard, and the jar is tightly sealed with a nylon lid.
Tins with tomatoes are taken out in a cool place and left for 1 month for pickling.

Video: Recipe for green tomatoes with mustard

Sharp

Fans of hot appetizers will be interested in the recipe with garlic and hot chili.

For cooking you will need:

unripe fruits - 2 kg;
salt - 2 tbsp. l. for 1 liter of water;
sugar - 1 tbsp. l. for 1 liter of water;
chili pepper - 2 pcs.;
garlic - 5 cloves;
peppercorns - 10 pcs.;
bay leaf - 4 pcs.;
water - how much is required.

Cooking process:

Place some herbs and spices in a sterilized glass jar or small plastic bucket.
Place the tomatoes on top and sprinkle with spices, alternating in layers.
Prepare the brine: dissolve 2 tbsp in 1 liter of cold water. l. salt and 1 tbsp. l. sugar and pour over the tomatoes.
Close the jar tightly with a lid and hide in a cool place for 3 weeks.

Video: Spicy salted tomatoes with garlic and chili

With aspirin

Tomatoes with aspirin are very popular, they taste, but they can be salted in any container.

For the preparation of green tomatoes, pickled with aspirin, use:

unripe fruits - 1 kg;
garlic - 3 cloves;
salt - 1 tbsp. l .;
sugar - 50 g;
vinegar 9% - 50 ml;
dill - a couple of branches;
aspirin - 2.5 tablets.

Cooking process:

Sterilize the glass jar, put spices and aspirin on the bottom, put the tomatoes.
Pour cold water over the top of the jar.
Close the jar tightly with a plastic lid, shake a little until salt and sugar dissolve, send to a cold place.

Video: Salted Tomatoes with Aspirin

Salting features

Depending on the container that is planned to be used for pickling tomatoes, there are some nuances of cooking.

In banks

It is most convenient to salt tomatoes in jars, since every housewife always has such a container. Banks are thoroughly washed and sterilized beforehand to prevent spoilage of the finished dish. Typically, spices are placed on the bottom of the container: since the tomatoes will not be stacked very tightly, the spices will be freely distributed throughout the container. After closing the cans with plastic lids, it is recommended to turn them over with the lid down to check the tightness. If the brine leaks, it means that the tightness is broken and the workpiece will not be stored, therefore it is better to open the jar and repeat the salting procedure.

In order for the lid to fit as tightly as possible to the neck of the jar, it is recommended to lower it for 3 seconds in boiling water and seal the jar with a hot lid. When it cools down, the jar will be hermetically sealed. For pickling unripe tomatoes in jars, small tomatoes are usually chosen so that later they can be easily reached through a small neck without violating the integrity of the fruit.

In a saucepan

Unlike pickling tomatoes in a jar, cooking pickles in a saucepan is slightly different. All ingredients are stacked in layers so that the tomatoes better absorb the salt and spice aromas. On top of vegetables, oppression is usually installed, which, during the ripening of pickles, is completely covered with brine. A low weighting agent is used as oppression so that it is possible to close the container with a lid. The surface that will cover the tomatoes should be slightly smaller in diameter than the top of the pot.

Important!The pot must be enameled, since aluminum can react with acidic marinade.

In the bucket

It is very easy to salt tomatoes in a plastic bucket with a sealed lid, the main thing is to get a high-quality container. All ingredients are stacked in a bucket in layers, brine is poured on top, which completely covers the tomatoes. The bucket must be tightly closed with a lid to prevent air from entering, which can cause mold or rot.

To make the pickles tasty and of high quality, it is recommended to adhere to the general rules of preparation:

For pickling, it is not recommended to use sauce and salad varieties of tomatoes.
Salting is carried out no later than a week after harvest; it is better to salt freshly picked tomatoes.
For salting, fruits of the same size are used so that they are evenly saturated with the marinade.
The best water for making pickled tomatoes is hard water, ideally from a well or spring.
The salting container must be washed with baking soda before using.
To start the salting process faster, it is better to prepare the brine before pouring the tomatoes by dissolving the salt in water, rather than adding salt to the tomatoes and then adding the water.

How and how much to store salted green tomatoes

The storage of pickles should be carried out at temperatures from +1 to +4 ° C, ideally a refrigerator or basement is suitable for this. These tomatoes have a shelf life of 2-3 months, but they are usually eaten much faster. Due to the long shelf life of salted tomatoes, they are often harvested for the winter, since the taste is not inferior to canned ones, and it is much easier to cook them.

Did you know?Tomatoes have long been considered poisonous, so they were grown as ornamental plants. They began to be widely consumed in food only at the beginning of the 19th century.

Cooking green pickled tomatoes in cold water is very simple. To make the pickles tasty, it is recommended to strictly follow the recipe.

Almost any seasonal product is available in store shelves all year round today. It would seem that winter preparations have ceased to be a necessity. But the special taste qualities of pickles are still of high value. After all, for example, knowing the recipe for barrel tomatoes, you can prepare such an appetizer that even overseas gourmet dishes cannot compete with. Fragrant aroma, fantastic taste - this is what distinguishes homemade salted tomatoes and makes them “favorites” of the winter feast.

Average difficulty

Initially, only cabbage and cucumbers were fermented. Several centuries ago, this was done without the use of salt. The fermentation process was started, but the blanks were not stored for long. Some researchers believe that the Byzantines learned how to pickle vegetables for the first time, and the Slavs have already adopted their methods. Over time, they began to harvest mushrooms, berries, fruits, various vegetables and even legumes.

During the reign of Catherine the Great, the tomato was considered an ornamental plant, so it was grown in flower pots. In European countries, they thought that the tomato is a poisonous fruit. It was even used in coups d'état and tried to poison enemies with it. But such actions were unsuccessful.

Cooper product preparation

Containers such as casks and tubs are the most common options for storing pickles. Vegetables from them get a special taste and aroma of wood. The good thing about the barrel method is that the lactic acid fermentation process is active, as it should be. The containers are made of environmentally friendly and natural material, which is absolutely harmless. It is also able to prevent the premature appearance of mold, as it has powerful antibacterial properties.

The shelf life of pickles largely depends on how correctly the container was prepared. There are a number of activities that are required.

Soaking. The process is necessary for new products. But old tubs that have not been used for a long time can also be processed. It is necessary to soak the container so that the boards swell, and the small cracks are hermetically closed. Thus, the walls will acquire the required density and reliability. The container is filled with water and stands until it swells. If it takes a long time, then the liquid in it changes periodically.
Disinfection. Disinfection treatment is needed for both new and old containers. It is carried out by rinsing with boiling water. Additionally, salt or soda can be used. They clean the inner and outer surfaces of the tree, and then rinse thoroughly.

Containers with pickles are stored in a cool, dry place. There should be no negative temperatures in the room, since frost will lead to damage to the workpiece. It is not recommended to place the container on the floor. Better if it is on a wooden grate or bricks.

The old-fashioned barrel tomato recipes ...

In recipes for tomatoes in a barrel for the winter, the cold method is often used. What does it mean? There is no heat treatment of vegetables here. Ingredients are poured with cold water with spices, although sometimes pre-boiled.

At home

Peculiarities. Vegetables have a rich vitamin and mineral composition, therefore they are suitable for a children's menu. Tomatoes do not burst and retain a presentable appearance. Thanks to the "grandmother's recipe", they are spicy, salty with a touch of sourness.

Ingredients:

20 kg of tomatoes;
900 g of salt;
ten black currant leaves;
seven umbrellas of dill;
one garlic head;
15 liters of water.

Preparation

Put some of the spices at the bottom.
We fill the barrel with tomatoes, put cloves of garlic, dill, currant leaves between the layers.
Dissolve salt in water and pour vegetables with brine.
Cover with gauze, leave in the cold under oppression.
We take a sample after three weeks.

Having decided to pickle the barrel tomatoes for the winter, it is best to choose an oak tub. It is this wood species that provides the necessary oxygen supply, is a strong antiseptic, and prevents the growth of harmful bacteria. Also enriches vegetables with tannins, which extend shelf life. But coniferous wood can give pickles an unpleasant "bitterness".

In its own juice

Peculiarities. Cask tomatoes are prepared in a cold way with mustard, but instead of brine, tomato paste is used here. This approach produces soft, salty vegetables with a sweet flavor. It goes well with meat dishes.

Ingredients:

20 kg of tomatoes;
250 g grape leaves;
400 g of salt;
20 g dry mustard;
Dill.

Preparation

Twist half of the vegetables in a meat grinder.
Add salt to the puree, mix well.
Fill the bottom of the container with grape leaves, dill.
We lay vegetables, supplementing them with spices.
The last layer is grape leaves and tomato puree filling, mustard.
We leave in the cold under oppression.
After two or three weeks we taste it.

Mustard is used to keep the workpiece from becoming moldy. You can avoid its appearance if you pour the vegetables on top with a few tablespoons of vegetable oil. Ordinary gauze, which is placed on tomatoes, also helps.

"Sharp"

Peculiarities. The "Cream" variety is best suited for this recipe. Vegetables are quite dense, salted well. The workpiece turns out to be sharp, therefore it is not recommended for a children's menu.

Ingredients:

10 kg of tomatoes;
50 g of capsicum;
head of garlic;
two to three tablespoons for every liter of water;
8-10 liters of water;
horseradish leaves, mint, black currant, grapes, cherries.

Preparation

We spread one third of the leaves on the bottom of the tub.
We fall asleep the tomatoes to half the container. Pour the leaves, half the pepper and garlic on top.
We report with vegetables to the end. The last layer is made from the remaining seasonings and spices.
Fill with brine.
We put the container with oppression in the cold.

Vegetables should be bookmarked as tightly as possible. Otherwise, they may turn out to be too salty. Therefore, it is very important to choose the capacity of the required displacement.

Stuffed Green Tomatoes

Peculiarities. Not only ripe but also unripe vegetables have excellent taste. Unlike red ones, green tomatoes do not deform. The appetizer turns out to be quite spicy and is suitable for those who love "hot" dishes. Whole stuffed fruits look beautiful on the festive table.

Ingredients:

8 kg of green tomatoes;
400 g of garlic;
1.5 bunches of celery greens;
400 g white cabbage;
eight pods of hot pepper;
8 liters of water;
160-180 g salt;
300 g dill;
50 g bay leaves;
allspice peas.

Preparation

We start with the filling: chop the celery medium-sized, chop the cabbage finely, chop the garlic into thick slices, and chop the hot pepper into thin rings.
Stir the food and leave to infuse for 30 minutes.
Cooking the brine: add salt, bay leaf, a little dill, sweet peas to boiling water. We keep on fire for seven minutes. Filter the marinade and cool.
We make cuts in the tomatoes and put the filling in them.
We fill the barrel with vegetables, shifting the layers with the remaining dill. Fill with marinade.
We close the lid and put the oppression on top. We leave it in the cold.
The pickles will be ready in 25 days.

Using recipes for barrel green tomatoes for the winter, you need to choose the right vegetables. They must be tomatoes of the same variety and approximately the same size. An important parameter is the degree of maturity. One container should contain only red, green or brown tomatoes. Remember to rinse them thoroughly before placing them in a barrel. We do not use products with signs of disease.

... and how to act for residents of apartments

In the conditions of the limited space of the apartment, it is not possible to install a barrel. Other utensils come to the rescue - pots, buckets, cans. Pickles in such containers are no less tasty than in wooden tubs.

In a saucepan

Peculiarities. This is a way to cook pickled tomatoes in a saucepan like cask tomatoes. If there is no space in the refrigerator, then we put the container on the balcony. You will need a saucepan of 18-20 liters.

Ingredients:

12-13 kg of tomatoes of any ripeness;
three garlic heads;
three onions;
three hot peppers;
a tablespoon of sugar in 3 liters of water;
four tablespoons of salt in 3 liters of water;
a bunch of celery;
two bunches of parsley;
leaves of black currant, cherry and horseradish, dill.

Preparation

Cut the onion and pepper into rings.
We fill the container with tomatoes. Between them we form three layers of spices and herbs: bottom, middle, top.
For pouring: dilute salt and sugar in water (18-20 liters, depending on the volume of the pan). We try to taste, as the marinade should be salty enough.
Fill the vegetables with brine so that it completely covers the tomatoes.
We cover with a lid, and put the load on it.
You can try it in two to three weeks.

An enamel saucepan is suitable for salting. It is recommended to first check it for damage. If there are traces of rust, small holes, then it is better not to use such a container. The coating must be solid, free from scratches and chips. Otherwise, the oxidation process will begin and the harmful components will be absorbed into the vegetables.

In the bucket

Peculiarities. Making barrel tomatoes in a plastic bucket is easy if the container is properly prepared. You must first wash and dry the container well. We prepare pickles in a transparent plastic product with a volume of 4-5 liters. This way you can monitor the fermentation process. It is recommended to consume the vegetables as soon as possible after the lid has been removed. They very quickly lose their elasticity, turning into gruel.

Ingredients:

2.5 kg of tomatoes;
100 g sugar;
150 g of salt;
one bow;
one horseradish root;
one bell pepper;
three garlic cloves;
peppercorns;
5 liters of water.

Preparation

Dissolve salt and sugar in warm water. Leave the brine to cool.
Cut the pepper into large slices, the onion into rings, the horseradish into shavings.
We lay vegetables in layers: we alternate tomatoes with the rest of the ingredients.
Fill with marinade, close the lid and press down with something heavy.
After two weeks, we try the workpiece.

For pickles, it is recommended to use water from a well or spring. But in urban conditions, this is not the case. Therefore, we pre-boil the liquid from the water supply and filter it. An alternative is soda from the store. Before use it is necessary that it "fizzle out".

In banks

Peculiarities. Tinned tomatoes cooked in the fall can last until April. The long shelf life is ensured by aspirin, which prevents bacteria from multiplying. Vegetables in glass containers ferment and turn out sour and a little harsh.

Ingredients:

5-6 kg of tomatoes;
five aspirin tablets;
200-250 g of salt;
400-500 g sugar;
350-400 ml of vinegar;
garlic, laurel leaf, black peppercorns, dill;
7 liters of water.

Preparation

Add sugar, salt, bay leaf, peppercorns to boiled water. Remove from the stove and pour in the vinegar.
We start laying with herbs and spices. Next, fill with tomatoes, throw aspirin crushed into powder on top.
Fill with brine, close with nylon caps, leave in the cold.
We try vegetables in two to three weeks.

Aspirin is a drug and can cause side effects. It is not recommended to use pickles without sterilization with medication for those who suffer from diseases of the gastrointestinal tract, have individual intolerance.

What if there is only a bucket with chips and rust spots? You can even cook barrel tomatoes at home in seemingly unsuitable containers. For this, special plastic bags for pickling are sold in stores. First, tomatoes are placed in a bag, and then they are filled with it in a saucepan, barrel or bucket. Thus, vegetables do not absorb harmful components, foreign odors or tastes, since they do not come into contact with the walls of the container.

Salting a tomato is one of the most common ways of preserving vegetables for the winter, based on pouring a salt solution of a certain concentration over the fruit. Preservation of tomatoes occurs under the influence of lactic acid, which inhibits the development of putrefactive bacteria. To isolate a sufficient amount of it during fermentation, you must adhere to certain rules. Today I will tell you how to properly cook salted tomatoes in jars, a bucket, a saucepan, a bag for the winter. True, there are only two places for storing such blanks in an apartment: the refrigerator and its freezer compartment. The only difference is that in the refrigerator the fermentation process lasts 15 days, and in the freezer - 40-50 days, and the tomatoes in it do not acidify until spring.

Cold salted tomatoes in jars for the winter

Almost all housewives tell amazing stories about pickling tomatoes as their great-grandmothers. I just don't have them, because my grandmother only soaked 3 barrels of apples of different varieties, she doesn't like wandering tomatoes. I first used these recipes when I was in a position, and my husband forbade me even to go to boiling water. I chose the ad: "Salted tomatoes - the most delicious recipe" and annoyed. To be honest: my husband tasted several fruits at the first tasting, and he didn’t get any more. I was delighted with the taste.

For 3 cans with a capacity of 1 liter you need:

Tomatoes - 2 kg;
Fresh dill - 4 gr.;
Allspice - 1 gr.;
Bay leaf - 1 pc .;
Cinnamon - 1 gr.

For 1 L salted brine:

Water - 1 l;
Salt - 60 gr.

Advice: we do not use iodized salt for pickling tomatoes.

Tip: you can salt tomatoes of different ripeness, but always separately, since they require different amounts of salt.

Let's start salting:

Choose red or pink fruits of medium size, fleshy and free of any defects. We wash the vegetables and remove the stalks.
Prepare the jars: wash it thoroughly with soda, rinse it under running water and sterilize it.
Put washed and scalded spices at the bottom of the jar, then tomatoes tightly, and on top - bay leaves.
Prepare 4% brine in a saucepan: add table salt to the purified water, boil until it is completely dissolved and cool.
Fill the tomatoes with cold brine, cover with nylon lids and send them to the refrigerator. After 15-20 days, the pickles will be ready.

Tip: to prevent mold, after 20 days, pour 10 ml of cold boiled sunflower oil into the jar.

In liter jars, we got very spicy tomatoes.

How to pickle pickled tomatoes in a bucket like in a barrel: a recipe

It is very convenient to salt vegetables in a bucket if you have a large family and still have a basement to lower it there. Since there is no place in the refrigerator anyway. I have already adapted this way: the whole family is going to my grandmother, there we quickly add salt and immediately remove the container to the basement. And as needed, we take it, and parents, and sister, and even grandmother (she grinds them through a sieve and puts them in borscht instead of tomato). Enough for everyone.

Ingredients for a 5L bucket:

Tomatoes - 3 kg;
Fresh dill - 50 gr.;
Celery leaves - 5 gr.;
Parsley leaves - 5 gr.;
Currant leaves - 25 gr.;
Water - 3.5 l;
Salt - 300 gr.

Advice: the enamel bucket must be free of any damage, so that oxidizing processes do not occur.

How to cook:

We select medium and unripe vegetables - brown. We wash the tomatoes and remove the tails. We sort out the greens, wash them and pour them over with boiling water.
Prepare a 6% brine: boil water together with salt and cool to room temperature.
Put spices and tomatoes in a ceramic or enamel bucket. Fill everything with brine and cover it on top with a clean ironed cotton towel or gauze folded in 2-3 layers.
And then we put the ceramic plate washed with soda, upside down and put a small weight on it.
We leave the ceramic bucket in the apartment for a day for the development of lactic acid fermentation.
The next day, we move the bucket to the basement, where the fermentation process continues.

The snack will be ready to eat in 20-30 days.

Hot salted tomatoes in jars for the winter

In the first year of the daughter's appearance, a whole mountain of vegetables and fruits for the first feeding took place in the freezer. And there was nowhere to put my tomatoes. I decided to make canned tomatoes - it is necessary to slow down the fermentation process with boiling brine and you can store them at home in the pantry. They are salty and juicy, but there is no such "fermenting" and tart taste. For people who like to close without vinegar, this is ideal.

For a 3 liter jar you need:

Tomatoes - 2 kg;
Garlic wedges - 6 gr.;
Celery leaves - 4 gr.;
Horseradish root - 8 gr.;
Bitter red pepper - 2 gr.

For 1 liter brine:

Water - 1 l;
Salt - 60 gr.

Advice: each fruit must not be pierced with a match so that they do not crack later.

Let's start salting:

Choose red or pink medium-sized fruits with dense skin. We wash the vegetables and remove the tails. Cut off the stalk of the pepper, the pulp with seeds and cut into rings. Peel the garlic and horseradish root and cut into strips. We tear the washed celery leaves into smaller pieces.
Prepare the bottle: wash it thoroughly with a soda solution and rinse it under running water.
Put the scalded spices at the bottom of the jar and then put the tomatoes tightly.
Prepare salty brine in a saucepan: add table salt to the purified water and stir until it is completely dissolved.
Pour the brine into a bottle and, covering with a tin lid, send it under the table for 3 days.
After the time has elapsed, we take out the jar and remove the lid, if a mold has formed in the canned food, remove it. Next, pour the brine into a saucepan and boil for about 2 minutes, then fill in the contents of the bottle, cover with a new sterilized lid and roll up. We send it to the blanket until it cools completely.

Tip: do not add 2 cm of the filling to the edges of the neck, so that during fermentation it does not pour out onto the floor.

Spicy garlic tomatoes in a jar are ready. And most importantly - no sterilization.

Mustard pickling recipe

Cooking is a whole art, and knowledge needs to be tested all the time in practice. So we, with the help of a small amount of ground mustard grains with the existing set of spices, will get a completely different dish to taste. The inherent piquancy of vegetables with a delicate aroma will allow you to cook salted tomatoes in a bag, saucepan, jars, bucket for the winter in this way.

For 3 containers with a capacity of 1 liter you need:

Tomatoes - 2 kg;
Dried dill - 4 gr.;
Rosemary herb - 6 gr.;
Basil herb - 6 gr.;
Mustard - 15 gr.;
Water - 1 l;
Salt - 85 gr.

How to do:

We choose tomatoes - green, dense with no visible changes. We wash the fruits and remove the stalks.
At the bottom of the cans, treated with soda, put dried spices and ground mustard, then tomatoes.
Boil the water and add salt, after dissolving the salt, cool the brine.
Fill the contents of the jars with cold brine, cover with tin lids and place under the table for three days.
And then we send the pickles to the refrigerator for 20 days, covered with nylon lids.

The main thing is to hold out for 20 long days. And get scented green vegetables.

Instant salted tomatoes in a saucepan

Closer to August, you will not surprise anyone with ordinary fresh vegetables and salads. I have to resort to heavy artillery: I salt the tomatoes this way. And in the morning - grilled sausages and a saucepan with tomatoes "under the arm" and with the company to the river.

Required ingredients:

Tomatoes - 1.5 kg;
Garlic - 4 cloves;
Celery greens - 2 pcs.;
Dill greens - a bunch;
Water - 1 l;
Sugar - 40 gr.;
Salt - 40 gr.

Tip: the pan must be enamelled without scratches.

Cooking a dish:

We wash the red tomatoes and greens, separate the tails and peel the garlic. Chop greens, garlic and cut off the pulp from the tomato with a tail of about 5 mm.
Prepare the brine: add salt and sugar to the purified water, bring to a boil.
We put spices with tomatoes in a saucepan and pour in hot brine.
We leave the pan on the table, cover it with clean gauze, folded in 2-3 layers, and put a plate with a load on top.
After three days, put the pan in the refrigerator.

Even every other day, we can take out the tomatoes, cut into halves, sprinkle with olive oil, and an excellent appetizer is ready.

Pickled tomatoes in a bag in 5 minutes

For modern housewives keeping up with the times, I have an interesting recipe with an ordinary plastic bag. Tomatoes turn out to be so aromatic, spicy and unusually "sharp". Absolutely everyone will be happy with this recipe.

We will need:

Tomatoes - 1 kg;
Horseradish leaves - 1 pc.;
Dill greens - 5 branches;
Black pepper - 6 mountains.;
Garlic - 2 cloves;
Salt - 20 gr.;
Sugar - 50 gr.

Cooking a dish:

We take small red tomatoes. We wash out the fruits, cut off the tail and 5 mm of the fruit itself. Peel the garlic and finely chop it with herbs.
We take a vacuum or food disposable bag and put all the products in it, close the fastener and shake it off several times to evenly distribute the spices. And on top we put on another package.
We place the resulting blank in a bowl and leave the tomatoes to marinate for a day at room temperature.

Time spent - 5 minutes, and the next day - a whole package of lightly salted tomatoes is ready.

Today we delved into various options for cooking salted tomatoes: in a bag, a saucepan, a jar, a bucket for the winter. But, to draw the line, I suggest watching the video in detail.

For salting, prepare strong, maybe slightly unripe, tomatoes, dill, garlic, peppercorns, bay leaves, horseradish and currant leaves, salt and water.

Prepare plastic buckets - rinse and dry them well, rinse tomatoes and greens. Let's also let the water drain.

Fill with slightly warm or completely cooled brine.

After a week and a half, you can try it (you can try it earlier, light-salted tomatoes are also very tasty!).

Green tomatoes for the winter are an excellent salting for any feast

So, you should prepare the following products:

Tomatoes (green).
Garlic.
Water (for 1 liter of water there are 3 kg of tomatoes).
Horseradish.
Salt and granulated sugar.
Vinegar.

To prepare such a twist, you must follow this plan:

The rolling will take place in banks, so they should be sterilized in advance.
Horseradish and tomatoes must be washed well. It is advisable to sort out the vegetables so that only the best of them are covered for the winter. Horseradish is cut into pieces.
The bottom of the glass container should be packed with spices, garlic and horseradish.
Then vegetables are laid out in a saucepan and poured with boiling water. They should be infused for at least 30 minutes. There is no need to salt the water at this stage.
While the tomatoes are infused, it is worth preparing the brine. Salt boiling water and add garlic cloves to it. This brine will be watered with green tomatoes in cans. To make the vegetables sour, you can add a little citric acid to the marinade. Also, a spoonful of vinegar should be added to the brine. Vinegar will make the vegetables crisper.
After that, they can be rolled up.

It turns out wonderful salty green tomatoes with garlic.

Pickled green tomatoes (video)

How to salt green tomatoes in a bucket?

To get very tasty pickled vegetables, pickled in a bucket, you need to prepare the following ingredients:

Tomatoes (green).
Chilli.
Salt.
Dill.
Sugar sand.
Peppercorns.
Garlic.

The salting in the bucket is quite simple.

All vegetables must be clean and dry. If there are damaged ones among them, then they must be removed.
If fresh dill is used, and not dry, then it is also washed.
The first layer of the workpiece can be placed on the bottom of the clean bucket. It consists of tomatoes, dill, herbs and spices. Sprinkle the top with chopped chili and garlic cloves. Thus, the bucket needs to be filled to the top.
It is necessary to ferment the workpiece in brine. It is prepared as follows: salt and granulated sugar dissolve in boiling water. The liquid should be half as much as the workpiece, that is, 1.5 liters of brine will be enough for a 3-liter bucket.
After the tomatoes are marinated, they can be eaten.

Tip: to speed up the fermentation process, you need to make several cuts on the tomatoes with a knife.

Cold pickling green tomatoes

Salting vegetables with a cold method is perhaps the easiest.... But such recipes require endurance and patience from the culinary specialist.

This recipe requires the following ingredients:

Green tomatoes.
Water.
Sugar sand.
Salt.
Greens.
Garlic.

Salting vegetables with a cold method is perhaps the easiest.

Cooking method:

All vegetables must first be rinsed well to remove dirt. If among them there are too soft, spoiled or rotting tomatoes, it is recommended to remove them immediately. You should not ferment them.
In the cold way, you can pickle tomatoes both in a bucket and in a barrel, even in a saucepan. Whatever container the choice falls on, it must be clean. So, after all the ingredients have been prepared and the dishes are washed, you can start cooking.
A small cut is made on each tomato with a knife. Then they are laid out on the bottom of the container. Greens are placed in the second layer, after which spices and garlic are added.
Salt and sugar dissolve in hot will. This will be the pickling marinade. It is poured over the workpiece in the container.

It is advisable to insist on it for several days.

How to pickle green tomatoes under a nylon lid?

List of required products:

Garlic.
Green tomatoes.
Cherry and currant leaves.
Horseradish leaves.
Salt.
Cabbage leaves.
Sugar sand.

The recipe is quick, the preparation is delicious

This recipe includes the following preparation steps:

Using a fork, several pricks are made in the area of the stalk of the washed vegetables. Then the tomatoes sink to the bottom of the pan.
On top of the container, the vegetables are alternately covered with all the leaves from the list of ingredients, including cabbage leaves. Then they are sprinkled with salt and a pinch of granulated sugar.
The last layer is dill. This is how the pot should be filled. Before closing the workpiece in a glass container, it should be infused in boiling water for several minutes. This is to soften the tomatoes slightly before curling.
After that, the contents of the pot should be placed in sterile jars while maintaining the layered structure.

Using a nylon lid, the container can be closed.

How to deliciously marinate green tomatoes with adjika?

This vegetable goes well with adjika!

List of products for this recipe:

Green tomatoes.
Carrots, bell peppers.
Salt.
Garlic.
Water.
Bay leaf.
Dill.
Sugar sand.
Vinegar.
Bitter pepper.

This vegetable goes well with adjika.

Step by step cooking method:

First you need to cook adjika. To do this, you need to wash the vegetables and then cut them. The carrots are grated.
Finely chopped peppers with crushed garlic and grated carrots are combined. The mixture needs to be salted.
Glass containers are sterilized. A small portion of adjika is placed on its bottom. A few tablespoons are enough.
If the tomatoes are large, it is recommended to cut them in half. Well, if they are small, then let them be salted whole. The vegetables are placed in a container on top of the vegetable mixture. In adjika, tomatoes will marinate pretty quickly. They will acquire a bitter-salty aftertaste.
Chopped dill and bay leaves are placed on top of the tomatoes.
Then you should start preparing the brine for the harvest. For this, sugar sand and a pinch of salt are dissolved in boiling water. The container is filled with marinade. After that, you can start spinning.

Recipe for making green tomato salad for the winter

Ingredient List:

Green tomatoes.
Dill.
Garlic.
Hot pepper.
Parsley.
Salt, sugar.
Bulgarian pepper.
Vinegar.
A mixture of peppers.
Bay leaf.

How to prepare this salad:

All ingredients must be prepared. The garlic is peeled and passed through a press. Peppers (Bulgarian and hot) and herbs should be finely chopped.
In green vegetables, the stalk is removed, after which they are cut into 4 pieces.
Then all the ingredients are put into a container. All the spices are added there. The dishes are covered with a lid and sent to infuse in the refrigerator for several hours. During these hours, the products will release juice.
After that, water is added to the salad pot. Then the container is placed on the stove. As soon as the water boils, the contents of the pot should be cooked for 3 minutes, and then it is rolled into jars.

The container must be sterilized in advance.

Green tomato salad for the winter (video)

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

How to pickle tomatoes for the winter in jars

When a large supply of fruits appears in the garden, there is a need to preserve them until winter. An excellent option for harvesting tomatoes is salting. The cold canning method is able to keep a maximum of nutrients inside. At the same time, the preservation in the jar resembles the taste of the barrel one. If you follow the rules of this process, you will get salting, as in the old days.

Preparing canning jars

Cold pickling of tomatoes for the winter involves careful preparation of the vessels where the vegetables will be placed. This process uses glass containers. In most cases, banks of large volumes are chosen. To prepare them, they must be thoroughly washed using a soda solution, rinse it off. Then, you should pour boiling water over the containers and hold it over steam for a while to kill bacteria. Another sterilization method is heating in the oven. Immediately place the fruits in the prepared vessels, roll them under metal lids or close them with nylon ones.

How to salt tomatoes

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

However, today it is difficult to cold saline them inside the 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 right pickle and choose the right type of fruit. Salting technology requires compliance with the following stages:

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

Which tomatoes are best for pickling

Requires the correct selection of fruit varieties. Among them, you can choose the following:

Oak - the variety is characterized by a rounded shape and small size, it is conveniently placed inside salting vessels. Gives an amicable and early harvest.
Lyana - 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 can.
The truffle is red - shaped like a pear, with a ribbed surface. It perfectly tolerates salting, does not fall apart. The fruit tastes sweet.

Cold pickle for tomatoes

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

Recipe for pickling tomatoes for the winter in jars

Popular recipes for cold canning can answer the question of how to salt tomatoes correctly. Any gourmet will find a snack suitable for its taste and aroma. It is important to strictly follow the recipe and maintain the workpiece for a certain amount of time. Self-made pickles will help diversify the winter menu and preserve the beneficial properties of the fruit.

How to pickle tomatoes quickly in a cold way

Salting tomatoes for the winter quickly in a cold way according to an old recipe involves the use of the following components:

ground red pepper - 1/2 tsp;
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:

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

Canned tomatoes for the winter with mustard

Cold pickling of tomatoes with mustard will require the use of components:

tomatoes - 2000 g;
laurel leaf - 6 pcs.;
cherry leaves - 4 pcs.;
dill 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:

Select tomatoes that have small brown stripes (slightly unripe) of the same size. The fruits should not be dented and cracked or rotten. Wash them, dry them with paper towels, and place them in clean jars.
While dipping tomatoes in vessels, transfer them with spicy plants.
Prepare the brine. To do this, boil water by adding salt, pepper and sugar to it. When the liquid gets hot, dissolve the mustard powder there. Leave the brine to cool.
Pour the contents of the cans with cold liquid, close with nylon caps. Send salted vegetables inside the refrigerator or cellar for several days.

Fast dry salting of tomatoes

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

tomatoes - 4 kg;
horseradish leaves;
dill umbrellas;
cherry greens;
currant leaves;
salt - 2 packs.

Method for preparing tomatoes in a dry cold way:

You will need a large, clean container. For example, a bucket will do. Place the plants on the bottom.
Lay vegetables on the spices, which should be chopped near the stalk.
Sprinkle with salt when laying. Cover the tomatoes with horseradish and press down with a hard wood circle. Place the pickles in a warm place, leave for a day. Then, move to a cool place.

Canning tomatoes for the winter with vinegar

To make cold pickling of tomatoes for the winter, take the ingredients in 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:

Select vegetables, wash and prick in the area of the stalk. Clean glass containers well with water and detergent, wipe.
Place the washed spices at the bottom of the container. From above, start pushing the fruits, placing currant and cherry greens, garlic cloves between them.
Pour salt and sugar into a jar, pour in water and vinegar. Cover the canning with a polyethylene lid, 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 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:

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

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