Tomatoes are healthy, tasty and aromatic inhabitants of our beds. They contain many vitamins and macronutrients and are widely used in cooking. There are many ways to prepare this vegetable for the winter, and one of them is pickling.

The benefits of pickled tomatoes

Our grandmothers have long been engaged in pickling vegetables for the winter. Today, scientists have proven that fermentation is one of most useful species blanks. With this method of harvesting, vegetables practically do not lose their useful properties as it does with canning.

During fermentation, vitamin C is retained, which is almost completely destroyed by salting or canning. Also, in the process of fermentation, beneficial bacteria are produced, which have a beneficial effect on the functioning of the gastrointestinal tract.

Pickled tomatoes remove heavy metals and toxins from the body. For people watching their figure, such a preparation is also perfect, since it is low in calories.

Did you know? Pickled tomatoes contain lycopene, which helps the body fight cancer cells.

Training

If you decide to use this method of harvesting tomatoes, you will need:

1. Tomatoes. You can use any variety and any degree of maturity. It is worth considering the fact that green tomatoes will ferment longer, therefore, if you put fruits of different ripeness in one container, less ripe ones must be put on the bottom.
2. Tara. If you have Oak barrel- fine, this is the most suitable container. Most do not have such a barrel, so a glass jar is fine. It is good if you have a bottle of 5 liters or more, but you can also use a three-liter container. You can also ferment in an enamel saucepan.
3. Brine.

You can ferment tomatoes of any maturity. Green tomatoes prepared in the following way are quite unusual.

Ingredients

For this recipe we need:

• green tomatoes;
• rock salt;
• water;
• Dill;
• celery;
• cherry leaves;
• tarragon;
• horseradish;
• coriander seeds;
• mustard seeds;
• garlic;
• pepper;
• Bay leaf.

Did you know? Tomatoes began to be used for food only in the XYIII century.

Cooking process

Important! When fermented, vegetables are poured only with raw water.

If you need to ferment a lot of tomatoes, use the Sauerkraut recipe.

Ingredients

• ripe tomatoes;
• horseradish leaves;
• cherry leaves;
• black currant leaves;
• Dill seeds.

For brine:

• water - 5 l;
• salt - 1⁄2 cup;
• mustard powder - 2-3 tbsp. l.

Cooking process

If you keep the saucepan with sauerkraut warm, you will be able to taste the first tomatoes in two weeks. If the saucepan with fermentation is in the cold, then ready-made tomatoes will be tasted no earlier than in a month.

Important! In the process of fermentation, an acidic environment is formed, which will corrode the metal in those places where the enamel has broken off. Heavy metals, accumulating, can cause poisoning.

They ferment not only tomatoes, but also many other vegetables, fruits and even berries. And if you combine several different fruits in one container, you can get an interesting flavor combination. We suggest trying the recipe for pickled tomatoes with plums.

Ingredients

• ripe tomatoes;
• unripe plums;
• parsley or celery root;
• parsley;

For brine:

• water - 1 l;
• honey -100 g;
• salt - 80 g.

Cooking process

1. Wash the fruits thoroughly, pierce the skin in several places with a toothpick.
2. Grate celery or parsley root on a coarse grater. Rinse the greens well under running water.
3. Put some greens and grated celery or parsley root on the bottom of the fermentation container. Mix tomatoes and plums, trying to stack tightly. Place the remaining greens on top.
4. Pour marinade, for the preparation of which it is necessary to mix honey and salt in water, bring to a boil and cool slightly. Put oppression on top and put it in the cold.
5. After 2-3 weeks, pickled tomatoes with plums will be ready.

Salted tomato with plums: video

Storage

It is best to store pickled tomatoes in a cool place, the optimal temperature is +5 ... + 7 ° C. With such a temperature regime, the fermentation processes occur gradually, the tomatoes have time to be fully saturated with herbs and fully reveal their taste.

They can be stored at this temperature for up to 8 months.

For storage, a basement or cellar is most suitable, pickled tomatoes will feel no worse in the refrigerator. It can also be stored on the balcony or loggia until the first frost.

If, nevertheless, for some reason you decide to store your workpiece in an apartment, then the shelf life is significantly reduced. It should also be borne in mind that at room temperature tomatoes will ferment faster and can become very sour in taste.

Pickled tomatoes are a very easy to prepare but healthy snack. Thanks to the availability and low cost of all the ingredients, this is a versatile snack that is perfect for any meal.

Recipes for cooking sauerkraut: reviews

I'll hand over the recipe for pickled tomatoes, it's not too late and can be found for pickling.

So it means:

• 4 Kg small tomatoes(better not cream - they are core and tough)
• 8 cloves of garlic (4 pcs per 3 liter bottle)
• 10 black peppercorns (5 per bottle)
• Bay leaf (2 pcs per bottle)
• 210 grams of salt per 3 liter bottle cold water(this is 7 tablespoons with a small slide)
• Half of hot pepper - about 4 cm in length (we cut it in half, half for 1 bottle).

• We throw 1 bay leaf into a clean jar.
• We put tomatoes in half.
• Squeeze 4 cloves of garlic on the garlic.
• We throw in 5 black peppercorns.
• There is also a half of a half of a bitter pepper.
• Further up to the top are tomatoes.
• Top tomato lavrushka.

Pour the cracked salt in water - a three-liter can of water is enough for two three-liter bottles of tomatoes.

Under a nylon cover and for a month and a half (depending on the temperature) in the pantry or cellar.

It is known that the biggest problem for gardeners is a big harvest! Colds set in, and bunches of green tomatoes still hang on withering stems of tomatoes. What to do with it? Of course, ferment for the winter! Green and red pickled tomatoes will never sit in the cellar until spring, if they are cooked according to tried and tested recipes, but with creative approach to the choice of seasonings.

Pickling is one of the main ways of harvesting for the winter that has existed for a long time in Russia. Basically, they fermented cabbage. And as soon as the newly discovered America and fabulous India gifted our ancestors tomatoes and cucumbers, and they went to the barrels. The process of harvesting vegetables turned into a whole ceremony. Writer I.S. Shmelev, in his childhood memories, describes many dishes "with the participation" of pickled apples, pickled cucumbers with dill, "with a horseradish spirit", chopped cabbage, sprinkled with anise. All this has been prepared since the summer. traditional recipes in large quantities, under the supervision of economists, so that for the long months of Christmas and Great Lent, the whole house is provided with a healthy, tasty and healthy product.

Until now, no country house is complete without a cellar filled with barrels, pots and jars. Even a city dweller spoiled by overseas sandwiches, no, no yes and will take in the market with a crunch sauerkraut or spicy, perfumed dark red tomatoes. For a large family or for sale, fermentation is best done in barrels, and in order to experience different recipes and if there is a lack of storage space, glass jars are perfect. The physicochemical process of fermentation will not change from this. It is only important to know that red tomatoes ferment much faster than green ones and it is better to harvest them in different dishes. Regardless of the cooking recipe, you need to follow the basic rules:

A few more recipe tips:

You can improvise with a set of spices. In fermentation, oak, cherry and currant leaves are used - for strength. Horseradish leaves - to prevent mold growth. They choose different herbs: basil, cloves, tarragon, dill, parsley, cumin. To make it sharper, put hot and allspice, add mustard to the brine.

To business!

The main recipe for homemade fermentation is simple: transfer pure fruits with horseradish and pour brine. Everything else is creative improvisation.

Recipe number 1, with horseradish and currant leaves

Sort the tomatoes and wash. Rinse the greens and leaves under running water, peel the horseradish root and garlic cloves. Cut the horseradish root into slices, it is not necessary to cut the garlic. Put some greens, garlic and 2-3 plates of horseradish on the bottom of a clean jar. Then place the tomatoes tightly in 1-2 layers, sprinkle with herbs. Alternate this whole thing until the jar is full.

Brine better to cook in portions, it is not known how much it will be needed. Iodized or fine salt not good. Dissolve the crystals of sodium chloride in heated water, strain the solution and fill the vessels with tomatoes to the top. Cover loosely and warm. For about a week, you can observe the fermentation process and inhale the aromas, and then put the jars in a cool place. After another week, the tomatoes will be ready for tasting.

Recipe number 2, with mustard and cloves

For the brine, prepare:

• 20 g honey
• 30g mustard powder divided into two servings
• 60g salt
• 1 liter of boiled cooled water

Then proceed as usual. Wash the tomatoes thoroughly, it is important that extraneous bacteria do not multiply that spoil the taste ready meal... Pierce each fruit with a toothpick or fork. Transfer to a clean jar with herbs and spices. Prepare the marinade from the above products, leaving half the mustard dry. After the cans are full, poured and covered with clean cotton cloths, sprinkle with powder on top. After a week in a warm place and a week and a half in a cold place, the tomatoes will be ready.

Recipe number 3, tomatoes, pickled with sweet peppers

• 2 kg tomato
• a pound of bell pepper
• a head of garlic, 3 bay leaves, a few horseradish leaves
• 2 liters of water and 3 tablespoons of salt

Rinse the tomatoes, peppers, herbs thoroughly. Lay in layers in an enamel dish, alternately tomatoes, peppers, garlic and horseradish. Dissolve the salt in hot water and directly pour hot brine into the dishes to the top. Cover with a clean cloth and lid and leave in the room for 3 days. Subject to the storage conditions, the snack will be enough for the whole winter.

Recipe number 4, winter green tomatoes with filling

Wash the tomatoes well, finely chopped mix greens with chopped garlic, peppers and grated carrots. Cut each tomato into 2/3 cuts and stuff with the mixture. Put in a bowl, cover with horseradish leaves, pour hot brine. Keep warm for 3-4 days, then put in a cool place.

Another recipe for greens

Wash the tomatoes and cut into slices or leave whole with a toothpick. Scroll peppers, garlic and celery in a meat grinder. To cook hot brine with vinegar and sugar. Sterilize glass jars, lay chopped tomatoes mixed with chopped pulp. Cover with brine and cover. Looks very pretty! Ferment for up to three weeks, then put in a cool place.

For lovers of home experiments there are recipes for fermentation without salt and vinegar... Everything is done as usual, but pure water is poured instead of brine. You can find a recipe for "dry fermentation", without water: the fruits are simply sprinkled with salt. In this case, the tomatoes turn out to be tasty, but very crumpled. And finally, non-spiced fermentation recipes are also widely used by lovers of natural taste.

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

You will need:

• tomatoes 25 pieces (small)
• salt 3 tbsp. l (with slide)
• sugar 1 tbsp (no slide)
• water 1.5 liters
• bay leaf 2-3 pcs
• 1 head garlic
• allspice peas
• black peppercorns
• dill umbrellas
• bitter pepper

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

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

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

Wash the jar and tomatoes. Put on the bottom of the jar spices and garlic... If you don't have dill umbrellas, you can add dry dill seeds. If you like spicy, add hot peppers(half or tip).

Cover with cold brine and leave at room temperature for 3-4 days.

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

After three days, cover the jar with a lid and remove in the refrigerator for 5-7 days, after which the snack, always desired on the Russian table, is ready. The longer the tomatoes stand in the refrigerator, the brighter and richer their taste will be. Bon Appetit!

How to cook canned cabbage, look

sugar 1 tbsp (no slide)

water 1.5 liters

bay leaf 2-3 pcs

1 head garlic

allspice peas

black peppercorns

dill umbrellas

bitter pepper

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

In winter, fragrant sweet-sour or hot-sour tomatoes will be a wonderful addition to any side dish, especially to our favorite potatoes!
Probably, lovers of pickled tomatoes can argue about which is better: pickle or ferment, but, of course, pickled tomatoes are healthier, if only because they do not undergo heat treatment. Their only drawback is the complexity of storage, you need a cellar or refrigerator. In the absence of a cellar, you will not be able to prepare a lot of them. But it is good to eat them at least in the fall. Amateurs manage to make them even in winter, because there are tomatoes and greens in supermarkets all year round, but you must admit that greenhouse greens are not quite that or not at all what fresh summer ones.
You can ferment tomatoes of any degree of maturity, starting with milk, only overripe are not suitable. There is only one subtlety, that for pickling in one dish you need to take all the fruits of the same degree of maturity.

Let's do, for a start pickled green tomatoes... To do this, take medium-sized milk-ripened tomatoes on a three-liter jar. It doesn't matter whether it's cream or not, these tomatoes are always quite dense, regardless of the variety. The main thing is not too large and the absence of disease and damage. We also need
- 60-70 g of salt (this is about 2 tablespoons with a small slide, you can still measure 100 g in a glass, taking 2/3);
- 5-6 peas of black and allspice;
- 3-5 bay leaves; - a few cloves of garlic to taste;
- a branch of dill with flowers or seeds;
- 2 tbsp. tablespoons of mustard powder; - to taste currant leaves, cherries, horseradish, tarragon, celery leaf, parsley, bitter pepper - if you like spicy.

We put most of the seasonings on the bottom of the jar, then pour the washed tomatoes, tapping the jar lightly on the table, the remaining leaves and dill on top. Dissolve the salt in a liter of warm water. If there is a well or spring, you do not need to boil it, but boil tap water, pour tomatoes with cooled brine. The amount depends on the size of the tomatoes, the larger they are, the more you need, so make it in surplus. Leave the tomatoes at room temperature for 1-2 weeks to ferment. The jar must be placed on a pallet, because the brine can leak out during fermentation, and cover with gauze. After that, they need to be removed to a cool place: a cellar or refrigerator. You can also cook brown or green pickled tomatoes, the recipe is suitable for them. Tomatoes will decorate both everyday and festive table, including New Year's.

Pickled green tomatoes recipe 2

You can also ferment green tomatoes with carrots and big amount spicy herbs... For pouring, take the same 60-70 g of salt per liter of water. We prepare the jars in advance, they must be rinsed well with soda and dried. To prepare a three-liter jar, take 1.6 - 1.7 kg of green tomatoes
- 1 large carrot;
- a large head of garlic;
- a pod of hot pepper;
- a branch of dill with seeds;
- spices and herbs to taste, but quite a lot: allspice and bitter peas, 4-6 pcs each, mustard seeds
1 tsp, parsley, celery, tarragon, horseradish leaves, cherries and currants, bay leaves 2-3 pcs.
Coarsely chop the tomatoes into free-form pieces. Three carrots on a grater, chop the peeled and washed garlic, cut the hot pepper into pieces, mix everything. Put spices and chopped herbs at the bottom of the jar, then fill with the prepared mixture and fill with boiled brine. We put the filled cans on a pallet and cover with one or two layers of gauze. We leave to ferment for a week at room temperature. Then we put it in the cellar or refrigerator for another 3 weeks, after which the workpiece can be eaten. Heart salad goes well with tomatoes.

Red pickled tomatoes for the winter can be made according to this recipe. Take a 10 liter bucket of medium-sized and dense red tomatoes, so that it is less than 10 centimeters incomplete. Wash the tomatoes. In addition to tomatoes, we need garlic and parsley and celery. My greens and cut not very finely, peel the garlic, wash and cut into slices. We make a neat cut on the top of the tomato and insert some greens and a plate of garlic there. We put the stuffed tomatoes in a bucket so that everyone's cut looks up. We make a brine, for this we boil water, add salt and sugar to it at the rate of 2 tablespoons of salt and 1-2 tablespoons of sugar per liter of water. We need about 3 liters of brine per bucket. Add 9% table vinegar to the cooled brine, 1 tbsp for 1 liter of brine. spoon. Fill the tomatoes, cover with a clean cloth, put a plate on top and bend. As oppression, you can use glass jar with water. In 7-10 days, lightly salted tomatoes will be ready. After that, you can put them in jars, cover them with plastic lids and put them in a refrigerator or cellar.

For those who do not have a cellar, and do not want to put a few cans to ferment, then in order to save space, you can do pickled tomatoes in a saucepan on following recipe... We stock up on red tomatoes. It may not necessarily be cream, but the fruit is small in size and with firm pulp. Of course, it is advisable to take unpaved ones. Choose the quantity based on the size of your container so that it is a little incomplete. It will take a lot of greens to make the tomatoes taste rich. Take the greens to your liking, but fresh, juicy. If there are leaves of cherries, currants, grapes, horseradish - great. In addition to herbs, take chilli peppers, garlic, some fresh horseradish root and dry mustard. Cut the horseradish with shavings, peel the garlic, cut large cloves into 2-3 pieces. At the bottom of the pan, pour a layer of herbs with the addition of horseradish shavings, garlic and pieces of hot pepper, on it - a layer of tomatoes.

Tomatoes need to be chopped with a fork near the stalk. So alternate until the dishes are full. The top layer is greenery. The brine is prepared in advance, it must be cold. For the brine, boil water and put 1.5 tablespoons of salt with a slide and 3-4 tbsp. tablespoons of sugar per 1 liter of brine. For a 10 liter pan, you need 5-6 kg of tomatoes and about 4.5 liters of brine. The quantity may be different, it all depends on the size of the tomatoes. Greens need several bunches. Pour the tomatoes with brine and pour the mustard powder on top (for a 10 liter pan - 3 tablespoons of mustard powder). Cover with a plate on top and press down with a load. You can cover the container with a towel over the top of the load. Tomatoes ferment for a week, after which they can be laid out in jars and put in a cool place.

Pickled vegetables are useful and necessary for a person for the normal functioning of the digestive system. Tomatoes are especially popular. It is not at all difficult to subject them to the fermentation process. They are tasty, have an attractive appearance and a pleasant aroma. It is necessary to prepare pickled tomatoes for the winter since summer in order to maintain and strengthen the immune system during dangerous periods of seasonal diseases.

Advantages and disadvantages of fermentation

The advantage of the pickling method before other methods of harvesting tomatoes for a long time is that it is thus preserved a large number of vitamins. Lactic acid, which is formed in the process and at the same time is a natural preservative, is beneficial for the body. But the consumption of fermented foods should still be in moderation. They should be used only as a snack, and not as an independent dish.

You need few ingredients for making pickled tomatoes, they are all in general availability: in the store or in the garden. The technology itself is also simple. It remains only to steal a little time from the busy schedule and start harvesting tomatoes for the winter.

Food preparation

Dense, slightly unripe tomatoes are suitable for pickling. Also completely green specimens are suitable for harvesting. The taste of such a dish is original and appearance pleasant. The variety of oblong tomatoes similar to plums is very popular. They are firm and retain their shape during the fermentation process.

The fruits must be sorted by size. It is better that there are specimens of the same species in the jar. This also applies to the color of vegetables. Do not drive both red and green fruits into containers. Ripe ones will ferment much faster than unripe ones.

Tomatoes are thoroughly washed under running water, wiped dry and punctured or small cuts are made in several places to avoid their "explosion" when pouring hot brine.

It is important that there is no white rod inside the tomato. The pulp should be smooth.

You can cook the brine different ways, but there are some rules: for 2 liters of water, you need to take 2 tablespoons. salt with a slide. For improvement taste the product is added to liquid and sugar. It is taken from the calculation: for 2 kg of tomatoes, half a glass of sand. It is difficult to guess how much brine will be required for the harvested amount of tomatoes. Therefore, it is better to make it with a margin.

Fermentation methods

Previously, tomatoes were fermented in barrels. They were stored in a large, cool cellar. Nowadays, many continue this tradition, but those who do not have such an opportunity try to prepare the product in other ways. You can ferment vegetables directly in jars or a saucepan, as well as in a bucket.

In banks

The most acceptable option for city dwellers is pickling tomatoes in jars. Convenient to cook and store. Glass containers must be well rinsed with soda and rinsed with boiling water.

Cold way

Simple and not time consuming method.

1. Put selected tomatoes of the same size in jars, add various spices: bay leaf, garlic cloves, dill, allspice. You should also add cherry or oak leaves.
2. Prepare a brine from warm water and salt. Pour the contents of a glass container with them.
3. Cover the jars with lids and leave for 12 days in a warm place.
4. Then add brine to the container, roll up the lids. Send the product to a cool place until winter.

Hot way

1. Spices and various additives are first placed in sterilized jars. These can be: leaves or horseradish root, peppercorns, dill and garlic.
2. A brine is prepared from water and salt. It is boiled for 5 minutes and infused. When hot, it is poured into jars to the middle of the volume.
3. Tomatoes are laid out on top. The final layer is fragrant sprigs of greenery. Then the brine must be added to the very neck of the jar.
4. The container is turned upside down and insisted for 3 days. Then they are removed to a cool place.

After a month, you can try the appetizer. You can put a plate with do-it-yourself pickled tomatoes on the festive table.

Quick cooking

It's always nice when a minimum is required for workpieces. financial costs and time. When fast food tomatoes need very few ingredients.

1. Spices and tomatoes are placed in prepared, sterilized jars.
2. On top, be sure to put dill umbrellas and garlic.
3. Pour hot brine over the contents. You can prepare it by diluting and boiling salt and sugar in water.
4. Close the container with lids and let stand warm for a day. After that, take it to the cellar or put it in the refrigerator.

Experienced housewives must pierce each fruit in the place of growth of the stalk, this will prevent cracking of vegetables at the time of pouring boiling liquid.

In a saucepan

An alternative to glass containers will be a saucepan. It is very convenient to place tomatoes in it. It is important to remember about the temperature regime. When the fermentation process is in progress, the temperature should be about 16-22 degrees. If you go beyond these limits, the technology may be violated, and pickled tomatoes will not work. After fermentation is complete, the product is sent to the refrigerator.

Stuffed pickled tomatoes

Very beautiful dish and quite simple to perform. Tomato filling can be made from any vegetable, but most often carrots and bell pepper... Add spices and herbs to taste. Here's a very popular recipe.

1. Cut off the top of prepared, well-washed tomatoes. Gently scrub the seeds and all the pulp.
2. Peel the bell pepper and cut into small pieces. Grate the carrots on a fine grater, squeeze the garlic through a press, and chop the herbs.
3. Mix and salt all the ingredients for the filling. For lovers of spicy appetizers, you can add hot peppers.
4. Stuff the tomatoes with the mixture and cover with the cap that you cut off before.
5. Place all vegetables, lids up, in a saucepan. Put a plate on top, oppression on it.
6. Tomatoes need to be poured with a brine consisting of water, sugar and salt. Do this so that the liquid completely covers the plate.
7. Leave for a couple of days at room temperature, then put in the refrigerator.

You can stuff not only ripe tomatoes but also green. Original appetizer will surprise and delight all guests.

• Only hard fruits should be chosen for pickling. The "cream" variety will do. Vegetables can be unripe, absolutely any color: red, orange or green. On the contrary, such a multi-colored assortment will look very impressive on the table.
• If you take overripe, soft vegetables, they turn into porridge, take on a completely unattractive look.
• All copies should be sorted by size. In this case, they will ferment evenly.
• Choosing spices for harvesting, you can show your imagination: in addition to the usual dill and garlic, put rosemary, celery and mint. They will make the taste and aroma of pickled tomatoes spicy and interesting.
• Each fruit must be pierced in several places with a toothpick or a small incision must be made.
• The brine in the jars should take up the entire space and cover the tomatoes.
• Horseradish leaves are used to prevent the formation of mold on the product.
• For the strength of the fruit, cherry and currant leaves are used.
• Lovers spicy tomatoes mustard, red hot pepper are added during fermentation.

You can store pickled tomatoes for no more than 8 months. The best place to do this is in a cellar or refrigerator.